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DOWNING’S WORKS.

DOWNING’S FRUITS AND FRUIT TREES OF AMERICA.
Revised, with large additions, by Chas. Downing. ‘‘ The
Encyclopedia of Fruits.” 1 vol. 8vo. 1,122 pages, - - $4.00

Ditto Ditto bound in Two Parts:
Part One—containing Apples, Cherries, Currants, &c. 1 vol. 8vo, clo., 2.50

Part Two—containing Grapes, Pears, Plums, &., ~ - = - 7 - 2.50

DOWNING’S SELECTED FRUITS FOR THE GARDEN AND
MARKET, with over 400 illustrations. 12mo, cloth, - - 2.50

Ditto Ditto bound in Two Parts:
Part One—containing Apples, Cherries, Currants,&c. 1 vol. 12mo, clo., 1.50

Part Two—containing Grapes, Pears, Plums, &c. 1 vol. 12mo, cloth, 1.50

DOWNING’S FRvuIT AND FRvuIT TREES OF AMERICA,
Original revised edition. 12mo,cloth,- - - - - - - 2.00

DOWNING’S Loupon’s LADIES’ FLOWER GARDEN. 1 vol.
12mo, cloth, -..- - = +m +i- +32 = = = = = ae

DOWNING’S LINDLEY’s HoRTICULTURE. lvol. 12mo,clo., _ 2.00

DOWNING’S WieHTwick’s HINTS TO ARCHITECTS. 8vo,
cloth, - - - - -<)= +45 -.5 =64)5 = = = =e

DOWNING’S CoTraGE RESIDENCES, WITH GARDENS AND
Grounps. 1 vol. 8vo, - - - - - - - - - - - - 38.00

DOWNING’S LANDSCAPE GARDENING. Last edition. 8vo,clo., 6.50
DOWNING’S Country Houses. Last edition. 8vo, cloth,- 6.00

DOWNING’S RuRAL Essays. Last edition. 8vo, cloth, - - 3.00

OFFERED AT WHOLESALE AND RETAIL BY

JOHN WILEY & SON, 15 ASTOR PLACE, NEW YORK.

ut, Will be mailed and pre-paid on receipt of the price.

PHELBOTHD FRUITS:

_FROM

( | Not Lew PEARS fr

DOWNING'S FRUITS AND FRUIT-TREES

AMERICA.

WITH SOME NEW VARIETIES:
INCLUDING

THEIR CULTURE, PROPAGATION, AND MANAGEMENT
IN THE GARDEN AND ORCHARD.

r CHARLES’ DOWNING.
\ VY VA S ’

Titusteated

WITH UPWARDS OF FOUR HUNDRED OUTLINES
OF APPLES, CHERRIES, GRAPES,
PLUMS, PEARS, &c.

NEW YORK:
JOHN WILEY & SON,
15 ASTOR PLACE.

1871.

Entered according to Act of Congress, in cums 1871, by
JOHN WILEY,
a the Office of the Set of Congress, at Washington.

IDF

Tue New York Printinc Company,
205 to 213 E. 12th Street,
e New York.

iv BA te.

THE present edition of the Fruirs AnD Fruit-TREES OF
America has been prepared, at our request, by Mr. Cmas.
Downing, with a view of meeting the wants and convenience
of practical Fruit-growers who wish to cultivate only those
varieties which have been tested and approved as very good,
or best for general use, or most profitable for market. To these
have been added also some new varieties, which are promising.

The larger volume, from which this is chiefly taken, has
been pronounced by the Hon. MarsHatt P. WILDER “ A
Complete Encyclopedia of American Pomology,” and as “a
work of reference having no equal in this country,” and
“deserving a place in the library of every Pomologist in
America,” &c.;—for general use, however, the present
volume will be found a most convenient manual even to
those who possess the larger edition.

The number of those who appreciate and cultivate fine
fruit, for their own use only,is rapidly increasing in all] parts
of the country, and to such also this volume is especially
valuable as supplying, in a convenient form, the great desi
deratum—a most trustworthy guide in the selection of the
choicest fruits of every kind.

We commend it to all who need such a work, with the ut-

most confidence.

THE PUBLISHERS.
June, 1871.

CONTEN'TS.

I. 6 Se ier rs ge crea ob ann ww. wgnand palecan.e Kole 08.bsaa% ye

CHAPTER I.

THE PRODUCTION OF NEW VARIETIES OF FRUIT............
BSEEERY UIEME PRUNE ce te og fous. dw ae Welad sive ta ee ae
Re EMME NEE, eee Ny cio hina Sua w's'e'a's ss & sak ap aie mete ae

CHAPTER II.

REMARKS ON THE DURATION OF THE VARIETIES OF FRUIT-

EE ere eran CLA SL -La eee Js ells He. OF oe ee NE.
CHAPTER III.

PROPAGATION OF VARIETIES, GRAFTING, BUDDING, CUTTINGS,

eee AME MCMIGES: occ rrisg ck wig p ace dsc teedegeessd n=
in CHAPTER IV

_ Lo a oe rrr re 5 ee) eet) eee ee ee
CHAPTER V.

EM sho. «wien wus 4 aielicanc “fain 5.6, 80's a. Majeed aes wa iene aa sae
CHAPTER VI.

STATING,» c-chs at ne slcle c's a pclae awe sic ens nace cece aie Pe

CHAPTER VII.
THE POSITION OF FRUIT-TREES—SOIL AND ASPECT..........

CHAPTER VIII.
GENERAL REMARKS ON INSECTS. ........cccccccccsccccce Vs

CONTENTS.

CHAPTER IX.

PAGE

BPH FUP Ps so oc'os fo Se eek Pe em re ae ne Pee 76
FR i sis cit icye Lily ara wuss’ 2 leis abaais ate steele Se ee 77
Propacabion Whe. 24 2% Siew es Ue But Sees wines a oe ee 79
Soil and ‘Sibwtation :. 2.0.0 @s. dS 2 CE AS eek oe ee 80
Preparing, Planting, and Cultivation of Orchards.......... 81
Prana kPa eee, oe oe PY ATMS ae PPADS eg SL 82
Insects 5046s BE PTA PE eee 83
Gathering and Keeping the Fruit.................-..0000- 88
GRE Sos od io eer no SEE SE eh ee 90
Varieties, Cbeciintdacn: and Terms used in Describing

ADRES. 00k k6¢ co chews man eee pee eae ate eaelo sien 91
Descriptive ‘List. of Varieties. yoo :)0«a:ai au eines ccs tee 92
Siberian Crabs and Improved Siberian Apples, with Descrip-

thE Disb... Scien die moun le pote sear BLE Oey 261
Alphabetical Index to Descriptive Lists................... 653

CHAPTER X:

THE ALMOND «5 .. <0) e452 5 oe alse ean ea eo ea Se 265
Uses and Cultivation .\) 3s. 2257 Ebaeee sw yw noe cs os bs ole 265
Descriptive List.of Varielies, 2... <:eu»cc1 6/>-0dgee eee ae 266
Ornamental Varreties®. (57. oF. 2st ae ae eee 266
Alphabetical Index to Descriptive List..................45 653

CHAPTER XI

THE-APRICOP » 5 SLT OUST Riv Un oo oe went ip een 267
Upes,. Cultivation. 2... 6345s cae'sphts nceeloeeh ie Oe Seen eee 267
PVIBGRSOG A. ow o's nice 5:0 wiete wid cid aie rove ea ale eee ate 268
Deseriptive List of Varieties:./ ins... 3... <2- cee eee 268
Curious.or Ornamental Varieties... . 2.0... ss.<55 «seeks 272
Alphabetical Index to Descriptive List .................0+: 660

CHAPTER XII.

WH PERUMREY «2's oan cca oxccs ss ae os cs cn ee pine nn 272
ROPRGIER ss <5 Show wea wes ergnhie ysinigs © 2 c.niche eve wnteoeie, heii ean 273

iH BACK BMRRY 20.0 5.)i cat biscises olan. daot'ees 3 pce 273
Descriptive List of Varieties: ...:.:.....35.2.. tbeesds meee 274
Alphabetical Index to Descriptive List............... 2... 661

CHAFTER XIII.

EE MEMORY 5 oo oe «oie b whe wien epine Qieah ew wie as =e = hare Ries re 275
WBE ce ass o's es. 5 5.0 ie 0 4 optatng" eceetpe ies ooo « sie sine x eee 276
Gin, Situation. . ks 2's ps s'c.ceeree > e oie spnbem inst a ee Paw

CONTENTS. vii

PAGE
MEME oa cise vac, an 39'e ¥S.6 VERA ehlaininls BR ejo lei Wa) cuak Riles 278
ERTGMMRPENS Pic ary. iss WA aia eae Gat a Wed cid pein he wie asic elated 279
Training and Gathering the Fruit.............c.ccccceeee 279
Descriptive List of Varieties:
Class I.—Bigarreau and Heart Cherries............... 280
Class II.—Duke and Morello Cherries................. 292
Alphabetical Index to Descriptive List.................... 661
CHAPTER XIV.

EEE IR AIT tci ort nerd im kee .9's vp smn ne Bis + * eles eens ws 298
Mea apt dt S67 aoa iee Pe Wise cents Rk tae esi wet we cede oh. 298
Propagation and Culture, Insects, and Diseases............. 299
Descriptive List of Varieties :

Class I.—Red and White Currants. ................0..: 300

Class II.—Black Currants..... SM VEs eras oc 05 0) Som exeretahans 301

bebe V ALICRIER 5, dn cokes = odivty Alp a’ e > 0 00m 6b neuen 9s 302

Alphabetical Index to Descriptive List.................... 662
CHAPTER XV.

I Pe EO gala cle c's: Genin «sine Boao s tt a 6,86 0 per uw ease «bw ky 502
ERM: RIOR Fie a eh a a oe kona cetw o-8 de wiaist caine 0 opel e 662

CHAPTER XVI.

NTR ate 4g 2 4 Gerd 5 ai SVC PIESIE AD bikale grou pla See alos 304
MEM URE go gcc is aw wleh vasa PARA San SS 8 Corc) AEE war OTA ciane 304
eR EP TEUET Sei iale 8 ed a arene ta Gath cine 3-8 oie, woos ale ace 305
Descriptive List of Varieties:

Class I.—Red,. Brown, or Purple: ;.i....2.2.....0.038. 306

Class II.—White, Green, or Yellow..... plies Ae ripe we . 308

Alphabetical Index to Descriptive List.................2.. 662
CHAPTER XVII.

eMC PRNSEL EID a5. oa 5, ok din wi % rer sase ac Sb Pow in case re irera eo age 8's Sie 309
UME G Rice nae AGI Ts eli oh cual atensioriiore Bihar PN.p Mio, 3,45 6,3, 4 yup « 309
Propagation and Cultivation. .... 0.0... 00 0c cet eee escceces 310
Descriptive List of Vatiehies (ds ve rie cede cece 312
SOMMERS WLICD Soeur eice esa ec ix sere ot sane es we 314
Alphabetical Index to Descriptive List............. adi wre 663

RAPE 5c sieve oreo ovo os 5 SEMUAER | UL RP Ge eee 315
Uses, Soil... ... sik ees aahe taeine WEN Oia POW Ske te ali 316

Vill CONTENTS.

PAGE
PHOpSGahION, 6 i vis so Verso cwerre eda hs paeed 6 CRE nee 317
1. Culture of the Foreign Grape. ............0.0.00 cee . 318

Renewal Training... 6660s si) FR ea 319
Culture under Glass without Artificial Heat........... 320
Culture under Glass with Fire Heat.................. 823
Construction of the. Vinery.)... 28 22 SSE OA 323
Tnsects and Diseases.”. 2//i/s))s 25s. ee 326
Descriptive List of Foreign Grapes. .............. s.2.-0- 327
A: American Grapes .. ce: c<myore ces Fee Acc Ma 334 »
Vineyard ‘Cultures... Sone oe os ves 2d oe tee 300
Diseases and Insects, Grafting, Keeping.............. oo7
Descriptive List of American Grapes...............02- 338
Alphabetical Index to Descriptive Lists of Foreign and
American’ Grapes. i. .:. £4435 2%: ep ancl eee eee 664
CHAPTER XIX.

Tae MBLON, .o.256455 22% Svee te eeeeeene pie ea les hae sine wea 363
Culture..... eRe hears i F242 By Pe oe ne 364
Descriptive List of Varieties 2. is 00... 2. ec wn eeney emacs 365
Alphabetical Index to Descriptive List...............-.... 666

CHAPTER XX.

THE WATER-MELON. 2.0 6c:45 oss 60 6o > hes se Nels ee 365
Descriptive List of Varieties........... oi'es oO ae SO 366
Alphabetical Index to Descriptive List................00. 666

CHAPTER XXI.

Spee DELANEY oo 3s i be ct de einae hk EBae <aith cane Pee
Description of Varieties..... bi iene os inte ae ei. 5 ote oatare ae 368
Alphabetical Index. .........08-..2.! Settee 666

CHAPTER XXII.

Sees CN OTA EIN so a. 0-016 0 <cins0:5 arava legen ween Ce SES. 369
PUERTO Onn A dss - siden cee ia tes doce 369
Descriptive List of Varieties............ ror eee oleae eee 369
Alphabetical Index to Descriptive List. ..............05- .- 666

CHAPTER XXIII.

PRS ae ere yas Sx sch Dae See steaks o-oo 374
Descriptive List of Varieties a sas sib Bis la on er eiawds 375
Alphabetical Index to Descriptive List......... sigs 6a ae e

CONTENTS. ix

CHAPTER XXIV.

PAGE

ORO 56 x 0'd cn tidela dea Welle bate Hilgle dia o's sine mab 0. 377

ON SEN. 2 ia! h'aha hic alob abe elas wire Gedtitd alle bovehialnwte-wil ve e. 307

Peopneouon and Cultures 5 52 05 )aicic wide e Seeieasacieme owcieieee 377

MIRE roe 2 cht sept i atahat an talc eat llst eb autey hha aletaw ity etatelbeele sao 378

NCR UN SR RUSGNOUS) 5 7 3) 255i 927s ta Shao ta bts a phwhaes doe Metaralapauabaiaralece™ oes 668
CHAPTER XXV.

‘THE ORANGE FAMILY........ Cririnied devo eo BOSPGRAale Hee pr ieres 379

SNe agee CIGEEO.., <3. stud BiG miAD Uap L de® hy wid olacewbipieleraé » 380

RS pen Se ete st Por See or eee 380

5g SIRE SEE ert ered UP. Ee ee, Se ee ae ee 381

Re sh ee aa SNE cal deinen arid wie. ety incu a oihs a 382

ES Fp Se eee ee an ota ccs ch wea eeaaden 5 ale 382

eT geal eee SEG ene na bit <erheee airair ar in Ps sae tales 382

SeeE) VAEROUIER, . fotos Sore Powe tes eal cle casa ccunsees 668
CHAPTER XXVI.

Meme EACH... 2. wc e cence Sid's. be aciae NE. c we Sure Grid Gates . 383
Rk ie ee ee aaa BOR itewiig cde. ob aig wend eee we 384
PPOOGAIION, 6:53. odes co x oe ga Vad ines’ dh i 4ale es a eels & 385
Soil, and Situation ............. ps 2 EG IR ee eee 386
RE ea aa a ot Paani an.* SRR RALMISE ged ahccete ol cha @ otto, & Saal 387
eco gud Wiseages.: uc. C2. . 2 OR eh eae kee wee fae dia heen 391
6 ie 8S Oo er 5 See ed ase iioeine beaks 392
Speman y, for THE VeUlOws tc. whe ant Pe kitro noes ede aia ve bales 398
Sire RC HeR I DOU 2). sols susie Sys io 6 - RR LRAS 401
Dererigtive lash of Varieties. 03 i. i. oe 50's stedebteraiperve| owe e 404
Curious or Ornamental Varieties. ...........ceccccceecees 421
Alphabetical Index to Descriptive List...............0.4-- 668

CHAPTER XXVII

TEEN oe Lice cy Aa ae ARIS TRESS oo Sea cide lee ec patios 422
eet DICRCE IA i 8 oe iar S taece avian winyqe avi eee 422
Gathering and Keeping the Fruit.........6.2.- ees ecccees 424
EAGAN od we aa 55 A LG 23 3s Eee p Sees 425
Soil, Situation, and Calpe i.e cee s WSs. oe clin tanets 427
Mere en AIMCO UE, oo ex. <6 sk2, 2 saasabeme ath Sarsts Med weld Seta bie 428

MOTE ral os 72 1) aged pee = One Oe ae ee 429
The Proren-say Pent .24 se oak antes p ko ewem wines ees 430
NR la aa eee GSS Wh See Rea tA eh oF oe 456
Descriptive List of Varieties... ois. 560.5 Go slees cee ec cee eee 440

Alphabetical Index to Descriptive List..............000-0+8 670

x CONTENTS.

CHAPTER XXVIII.

PAGE
BERG NEM isis sais dese elem aps tate's wsine. 3 See he a pais eee eee 584
MISE ss. retarerata sig taka tale n't sacl e'e okaple's esis tow F sis Gaia es EE 585
Prepacation end Culture §..:. 3... 2.) ngs semenrens en ee eee 587
Ole Wan S Sleile eS ese eee eae. dE See mone ae eee 587
Tns6cta-and Disdases2+:.*.(..'. 55.0 ne bake eee ae eee 588
Wertoued i. <csaorn ieee e 3 BBs nee eae o © oe ei ae ee 593
Descriptive Listof -Varieheas..5.2% ¢'.3.. ERE CE eee 593
Ornamental Varieties 2.5:5 sie<9-0u eB wee.» = bic 4G ae ee 623
Alphabetical Index to Descriptive List.................... 675
} CHAPTER XXIX.

THE POMEGRANATE... J: ancse canna couse nage ssenenk eee 623
Propagation and. Culbure.o sisi. nd Ga yun oixns os 624
WRTICHIOR. «o's viaciecain nied '= S30 mini nse’ eus io ine nie bs lay 624
Alphabetical Index to Varieties .......5......cceecccseees 678

CHAPTER XXX.

Pe OUINGE. ss oS RB Bee wires en 625
peso, sia sees ee ek oe ee Sa Sale tot meas ei 625
Propagation, Soil, and Culture...) +...) se52 sence > eee 626
Varieties 7. ..'0. 5. ses * ee pee gh ance > pe en 626
Alphabetical Index to Varieties, ...... 2.2.0. .c8es cnt ee eee 678

CHAPTER XXXI. 9

Wie ALASPRMREY: ooo oat wie Bee os kee ee 629
iisee Propagation: . of oo 05) Al. okie eee 629
Roce carat ae sys ee oe od eee a een 9 ot eee 65
pbs 2) <5 emai Camels CE Ro 6351
Alphabetical Index to Varieties. ...............c2cec0 eee 678

CHAPTER XXXII

fren: SuRAWERRE Torr Varn ee) ss ad Se ae Sen GSO
Propacation, Soil olen. Lagos swe oe ss no se cee 636
Ani Cal tare: | 52 a0 ane wrenvare oe be vier oe coe 637
FU ola) 0 21 aa aR Ge NS A ee i a ny ROIS Sr TANE EG 639
‘Alpine and Wood Straw bermies., ) 5. 6.6 os <>. ois eee 646
Hautbois Strawberries......... Wika © Wausittn oat Ramee 2 een 64
Alphabetical Index to Varieties... 05. <)ecn Ps. cos o apie see 678

REY 10 PRENSCH. NAMES 23, oiis ci -Jetmete Wot re : a2. s we eee 649

TWDEX “TO THE: DIFFERENT FRUITS. ......2. ...5. +s seo eee 653

FRUITS AND FRUIT-TREES,

CHAPTER I.
THE PRODUCTION OF NEW VARIETIES OF FRUIT.

In our survey of the culture of fruits, let us begin at the
beginning. Gradual amelioration, and the skilful practice of
the cultivator, have so filled our orchards and gardens with
_good fruits, that it is necessary now to cast a look back at
the types from which these delicious products have sprung.

In the tropical zone, amid the surprising luxuriance of
vegetation of that great natural hot-house, Nature offers to
man, almost without care, the most refreshing, the most de-
licious, and the most nutritive fruits. The Plantain and
Banana, excellent either raw or cooked, bearing all the year,
and producing upon a rood of ground the sustenance of a
family; the refreshing Guava and Sapodilla; the nutritious
-Bread-fruit; such are the natural fruit-trees of those glowing
climates. Indolently seated under their shade, and finding
a refreshing coolness both from their ever-verdant canopy of
leaves, and their juicy fruits, it is not here that we must look
for the patient and skilful cultivator.

But, in the temperate climates, Nature wears a harsher and

‘sterner aspect. Plains bounded by rocky hills, visited not
only by genial warmth and sunshine, but by cold winds and
seasons of ice and snow; these are accompanied by sturdy
forests, whose outskirts are sprinkled with crabs and wild
cherries, and festooned with the clambering branches of the
wild grape. These native fruits, which at first offer so little
to the eye or the palate, are nevertheless the types of our
garden varieties. Destined in these climates to a perpetual
struggle with Nature, it is here that we find man ameliorating
and transforming her.

2 THE PRODUCTION OF NEW VARIETIES OF FRUIT.

Transplanted into a warmer aspect, stimulated by a richer
soil, reared from selected seeds, carefully pruned, sheltered,
and watched, by slow degrees the sour and bitter crab ex-
pands into a Golden Pippin, the wild pear loses its thorns
and becomes a Bergamotte or a Beurré, the Almond is de-
prived of its bitterness, and the dry and flavorless Peach is
at length a tempting and delicious fruit. It is thus only, in
the face of obstacles, in a climate where Nature is not prodi-
gal of perfections, and in the midst of thorns and sloes, that
MAN, THE GARDENER, arises and forces Nature to yield to his
art.

These improved sorts of fruit, which man everywhere
causes to share his civilization, bear, almost equally with
himself, the impress of an existence removed from the natu-
ral state. When reared from seeds they always show-a ten-
dency to return to a wilder form, and it seems only chance
when a new seedling is equal to, or surpasses its parent. Re-
moved from their natural form, these artificially created sorts
are also much more liable to diseases and to decay. From these
facts arises the fruit-garden, with its various processes of
- grafting, budding, and other means of continuing the sort;
with also its sheltered aspects, warm borders, deeper soils,
and all its various refinements of art and culture.

In the whole range of cares and pleasures belonging to the
garden, there is nothing more truly interesting than .the pro-
duction of new varieties of fruit. It is not, indeed, by sow-
ing the seeds that the lover of good fruit usually undertakes
to stock his garden and orchard with fine fruit-trees. Rais-
ing new varieties is always a slow, and, as generally under-
stood, a most uncertain mode of bringing about this result.
The novice plants and carefully watches his hundred seedling
pippins, to find at last, perhaps, ninety-nine worthless or in-
different apples. It appears to him a lottery, in which there
are too many blanks to the prizes. He therefore wisely re-
sorts to the more certain mode of grafting from well-known
and esteemed sorts.

Notwithstanding this, every year, under the influences of
garden culture, and often without our design, we find our
fruit-trees reproducing themselves; and occasionally there
Springs up a new and delicious sort, whose merits tempt us
to fresh trials after perfection.

To a man who is curious in fruit,—the pomologist,—who
views with a more than common eye the crimson cheek of a
peach, the delicate bloom of a plum, or understands the epi-
thets, rich, melting, buttery, as applied to a pear, nothing in
the circle of culture can give more lively and unmixed plea-
sure than thus to produce and to create—for it is a sort of

THE PRODUCTION OF NEW VARIETIES OF FRUIT. 5

creation—an entirely new sort, which he believes will prove
handsomer and better than anything that has gone before.
And still more: as varieties which originate in a certain soil
and climate are found best adapted to that locality, the pro-
duction of new sorts of fruit of high merit may be looked on
as a most valuable as well as interesting result.

Besides this, all the fine new fruits which of late figure so
conspicuously in the catalogues of the nurseries and fruit-
gardens, have not been originated at random and by chance
efforts. Some of the most distinguished pomologists have
devoted years to the subject of the improvement of fruit-trees
by seeds, and have attained, if not certain results, at least
some general laws, which greatly assist us in this process of
amelioration. Letus therefore examine the subject a little
more in detail.

In the wild state, every genus of trees consists of one or
more species, or strongly marked individual sorts; as, for
example, the white birch and the black birch; or, to confine
ourselves more strictly to the matter in hand, the different
species of cherry,—the wild or bird cherry, the sour cherry,
the mazard cherry, &c. These species, in their natural state,
exactly reproduce themselves ; to use a common phrase, they
“come the same” from seed. This they have done for cen-
turies, and doubtless will do forever, so long as they exist
under natural circumstances only.

On the other hand, suppose we select one of these species
of fruit-trees and adopt it into our gardens. So long as we
cultivate that individual tree, or any part of it, in the shape
of sucker, graft, or bud, its nature will not be materially
altered. It may, indeed, through cultivation, be stimulated
into a more luxuriant growth; it will probably produce
larger leaves and fruit; but we shall neither alter its fruit in
texture, color, or taste. It will always be identically the
same.

The process of amelioration begins with a new generation,
and by sowing the seeds. Some species of tree, indeed, seem
to refuse to yield their wild nature, never producing any
variation by seed; but all fruit-trees, and many others, are
easily domesticated, and more readily take the impress of
culture.

Lf we sow a quantity of seed in garden soil of the common
black mazard cherry ( Cerasus avium), we shall find that, in
the leaves and habit of growth, many of the seedlings do not
entirely resemble the original species. When they come into
bearing, it is probable we shall also find as great a diversity
in the size, color, and flavor of the fruit. Each of these
individual plants differing from the original type (the mazard)

4 THE PRODUCTION OF NEW VARIETIES OF FRUIT.

constitutes a new variety; though only a few, perhaps only
one, may be superior to the original species.

It is worthy of remark, that exactly in proportion as this
reproduction is frequently repeated, is the change to a great
variety of forms or new sorts increased. It is likely, indeed,
that to gather the seeds from a wild mazard in the woods, the
instances of departure from the form of the original species
would be very few; while if gathered from a garden tree,
itself some time cultivated, or several removes from a wild
state, though still a mazard, the seedlings will show a great
variety of character.

Once in the possession of a variety which has moved out of
the natural into a more domesticated form, we have in our
hands the best material for the improving process. The fixed
original habit of the species is broken in upon, and this
variety which we have created has always afterwards some
tendency to make further departures from the original form.
It is true that all or most of its seedlings will still retain a
likeness to the parent, but a few will differ in some respects,
and it is by seizing upon those which show symptoms of
variation that the improver of vegetable races founds his
hopes.

We have said that it is a part of the character of a species
to produce the same from seed. This characteristic is retained
even where the sport (as gardeners term it) into numberless
varieties is greatest. Thus, to return to cherries: the Kent-
ish or common pie-cherry is one species, and the small black
mazard another, and although a great number of varieties of
each of these species have been produced, yet there is always
the likeness of the species retained. From the first we may
have the large and rich Mayduke, and from the last the sweet
and Juscious Black-Hearts; but a glance will show us that
the duke cherries retain the distinct dark foliage, and, in the
fruit, something of the same flavor, shape, and color of the
original species; and the heart cherries the broad leaves and
lofty growth of the mazard. So too the currant and goose-
berry are different species of the same genus; but though the
English gooseberry-growers have raised thousands of new
varieties of this fruit, and shown them as large as hens’ eggs,
and of every variety of form and color, yet their efforts with
the gooseberry have not produced anything resembling the
common currant.

Why do not varieties produce the same from seed? Why,
if we plant the stone of a Green Gage plum, will it not al-
ways produce a Green Gage? ‘This is often a puzzling ques-
tion to the practical gardener, while his every-day experience
forces him to assent to the fact.

THE PRODUCTION OF NEW VARIETIES OF FRUIT. 5

We are not sure that the vegetable physiologists will under-
take to answer this query fully. But in the mean time we
can throw some light on the subject.

It will be remembered that our garden varieties of fruits
are not natural forms. They are the artificial productions of
our culture. They have always a tendency to improve, but
they have also another and a stronger tendency to return to a
natural or wild state. “There can be no doubt,” says Dr.
Lindley, “that if the arts of cultivation were abandoned for
only a few years, all the annual varieties of plants in our
gardens would disappear and be replaced by a few original
wild forms.” Between these two tendencies, therefore, the
one derived from nature, and the other impressed by culture,
it is easily seen how little likely is the progeny of varieties
always to reappear in the same form.

Again, our American farmers, who raise a number of kinds
of Indian corn, very well know that, if they wish to keep the
sorts distinct, they must grow them in different fields. With-
out this precaution they find, on planting the seeds produced
on the yellow-corn plants, that they have the next season a
progeny not of yellow corn alone, but composed of every
color and size, yellow, white, and black, large and small, upon
the farm. Now many of the varieties of fruit-trees have a
sinilar power of intermixing with each other while in blossom
by the dust or pollen of their flowers, carried through the air
by the action of bees and other causes. It will readily occur
to the reader, in considering this fact, what an influence our
custom of planting the different varieties of plum or of cherry
together in a garden or orchard must have upon the constancy
of habit in the seedlings of such fruits.

* But there is still another reason for this habit, so perplex-
ing to the novice, who, having tasted a luscious fruit, plants,
watches, and rears its seedling, to find it, perhaps, wholly
different in most respects. This is the influence of grafting.
Among the great number of seedling fruits produced in the
United States, there is found occasionally a variety, perhaps
a plum or a peach, which will nearly always reproduce itself
from seed. From some fortunate circumstances in its origin,
unknown to us, this sort, in becoming improved, still retains
strongly this habit of the natural or wild form, and its seeds
produce the same. We can call to mind several examples of
this; fine fruit-trees whose seeds have established the repu-
tation in the neighborhood of fidelity to the sort. But when
a graftis taken from one of these trees, and placed upon
another stock, this grafted tree is found to lose its singular
power of producing the same by seed, and becomes like all
other worked trees. The stock exercises some, as yet, unex-

6 THE PRODUCTION OF NEW VARIETIES OF FRUIT.

plained power in dissolving the strong natural habit of the
variety, and becomes, like its fellows, subject to the laws of
its artificial life.*

When we desire to raise new varieties of fruit, the common
practice is to collect the seeds of the finest table fruits—those
sorts whose merits are everywhere acknowledged to be the
highest. In proceeding thus, we are all pretty well aware
that the chances are generally a hundred to one against our
obtaining any new variety of great excellence. Before we
offer any advice on rearing seedlings, let us examine briefly
the practice and views of two distinguished horticulturists
abroad, who have paid more attention to this subject than any
other persons whatever: Dr. Van Mons, of Belgium, and
Thos. Andrew Knight, Esq., the late President of the Horti-
cultural Society of London.

The Van Mons Theory.

Dr. Van Mons, Professor at Louvain, devoted the greater
part of his life to the amelioration of fruits. His nurseries
contained, in 1823, no less than two thousand seedlings of
merit. His perseverance was indefatigable, and, experiment-
ing mainly on Pears, he succeeded in raising an immense
number of new varieties of high excellence. The Beurré Diel,
De Louvain, Frederic of Wurtemberg, &c., are a few of the
many well- known sorts which are the result of his unwearied
labors.

The Van Mons theory may be briefly stated as follows :—

All fine fruits are artificial products; the aim of Nature, in
a wild state, being only a healthy, vigorous state of the tree,
and perfect seeds for continuing the species. It is the object
of culture, therefore, to subdue or ‘enfeeble this excess of
vegetation; to lessen the coarseness of the tree; to diminish
the size of the seeds; and to refine the quality and increase
the size of the flesh or pulp.

There is always a tendency in our varieties of fruit-trees to
return by their seeds towards a wild state.

* The doctrine here advanced has perhaps no foundation in fact,
nor has there been any test made that, to our knowledge, would con-
trovert it. Observation of many years, however, leads to the belief
that the mere engrafting a variety upon another stock in no way
affects its habit or capacity for reproducing itself just the same as it
would if retained upon its parent root. The great vitality possessed
by some varieties, their strong character, &c., prevent them, as it
were, from receiving impregnation while in flower from any les¥
vigorous sort, and hence, as a strong variety is oftener than otherwise
surrounded by those of less vitality, it mainly fertilizes itself from its
own blossoms and thus reproduces its leading qualities.

THE PRODUCTION OF NEW VARIETIES OF FRUIT. 7

_ This tendency is most strongly shown in the seeds borne by
old fruit-trees. And “the older the tree is of any cultivated
variety of Pear,” says Dr. Van Mons, “the nearer will the
seedlings raised from it approach a wild state, without
_ however ever being able to return to that state.”
On the other hand, the seeds of a young fruit-tree of a
good sort, being itself i in the state of amelioration, have the
least tendency to retrograde, and are the most likely to pro-
duce improved sorts.

Again, there is a certain limit to perfection in fruits,
When this point is reached, as in the finest varieties, the next
generation will more probably produce bad fruit, than if
reared from, seeds of an indifferent sort in the course of
amelioration. While, in other words, the seeds of the oldest
varieties of good fruit mostly yield inferior sorts, seeds taken
from recent varieties of bad fruit, and reproduced uninterrupt-
edly for several generations, will certainly produce good fruit.*

With these premises, Dr. Van Mons begins by gathering
his seeds from a young seedling tree, without paying much
regard to its quality, except that it must be in a state of
variation ; that is to say, a garden variety, and not a wild
sort. These he sows in a seed-bed or nursery, where he
leaves the seedlings until they attain sufficient size to enable
him to judge of their character. He then selects those which
appear the most promising, plants them a few feet distant in
the nursery, and awaits their fruit. Not discouraged at
finding most of them mediocre in quality, though differing
from the parent, he gathers the first seeds of the most pro-
mising and sows them again. The next generation comes
more rapidly into bearing than the first, and shows a greater
number of promising traits. Gathering immediately, and
sowing the seeds of this generation, he produces a third, then
a fourth, and even a fifth generation, uninterruptedly, from
the original sort. Hach generation he finds to come more
quickly into bearing than the previous ones (the fifth sowing
of pears fruiting at three years), and to produce a greater
number of valuable varieties ; until in the fifth generation the
seedlings are nearly all of great excellence.

Dr. Van Mons found the pear to require the longest time
to attain perfection, and he carried his process with this fruit
through five generations. Apples he found needed but four
races, and peaches, cherries, plums, and other stone fruits
were brought to perfection in three successive reproductions
from the seed.

* Experience of American growers does not bear out the supposi-

tion here taken. The Seckel, one of the finest and most perfect pears,
has perhaps given more yaluable seedlings than any other one kind.

8 THE PRODUCTION OF NEW VARIETIES OF FRUIT.

It will be remembered that it is a leading feature in this
theory that, in order to improve the fruit, we must subdue or
enfeeble the original coarse luxuriance of the tree. Keeping
this in mind, Dr. Van Mons always gathers his fruit before
fully ripe, and allows them to rot before planting the seeds,
in order to refine or render less wild and harsh the next
generation, In transplanting the young seedlings into quarters
to bear he cuts off the tap root, and he annually shortens the
leading and side branches, besides planting them only a few
feet apart. All this lessens the vigor of the trees, and pro-
duces an impression upon the nature of the seeds which will
be produced by their first fruit; and, in order to continue in
full force the progressive variation, he allows his seedlings to
bear on their own roots.* :

Such is Dr. Van Mons’ theory and method for obtaining
new varieties of fruit. It has never obtained much favor
in England, and from the length of time necessary to bring
about its results, it is scarcely likely to come into very general
use here. At the same time it is not to be denied that in his
hands it has proved a very successful mode of obtaining new
varieties.

It is also undoubtedly true that it is a mode closely founded
on natural laws, and that the great bulk of our fine varieties
have originated by chance.

The first colonists here, who brought with them many seeds
gathered from the best old varieties of fruits, were surprised
to find their seedlings producing only very inferior fruits.
These seedlings had returned, by their inherent tendency,
almost to a wild state. By rearing from them, however,
seedlings of many repeated generations, we have arrived at a
great number of the finest apples, pears, peaches, and plums.
According to Dr. Van Mons, had this process been continued
uninterruptedly, from one generation to the next, a much
shorter time would have been necessary for the production of
first-rate varieties.

To show how the practice of chance sowing works in the
other hemisphere, it is stated by one of the most celebrated
of the old writers on fruits, Duhamel of France, that he had
been in the habit of planting seeds of the finest table pears for
fifty years without ever having produced a good variety.
These seeds were from trees of old varieties of fruit.

* “T have found this art to consist in regenerating in a direct line
of descent, and as rapidly as possible, an improving variety, taking
care that there be no interval between the generations. To sow, to
re-sow, to sow again, to sow perpetually, in short, to do nothing but
sow, is the practice to be pursued, and which cannot be departed

from; and in short this is the whole secret of the art I have employed.”
-—Van Mons’ Arbres Fruitiers, 1, p. 22, 223.

THE PRODUCTION OF NEW VARIETIES OF FRUIT. 9

The American gardener will easily perceive, from what we

have stated, a great advantage placed in his hands at the
present time for the amelioration of fruits by this system.
He will see that, as most of our American varieties of fruit
are the result of repeated sowings, more or less constantly
repeated, he has before him almost every day a part of the
ameliorating process in progress; to which Dr. Van Mons,
beginning de novo, was obliged to devote his whole life.
Nearly all that it is necessary for him to do in attempting to
raise a new variety of excellence by this simple mode, is to
gather his seeds (before they are fully ripe) from a seedling
sort of promising quality, though not yet arrived at perfection.
The seedling must be quite young—must be on its own root
(not grafted); and it must be a healthy tree, in order to secure
a healthy generation of seedlings. Our own experience leads
us to believe that he will scarcely have to go beyond one or
two generations to obtain fine fruit. These remarks apply to
most of our table fruits commonly cultivated.

In order to be most successful in raising new varieties by
successive reproduction, let us bear in mind that we must
avoid— Ist, the seeds of old fruit-trees; 2d, those of grafted
fruit-trees; and 3d, that we have the best grounds for good
results when we gather our seeds from a young seedling tree,
which is itself rather a perfecting than a perfect fruit.

It is not to be denied that, in the face of Dr. Van Mons’
theory, in this country new varieties of rare excellence are
sometimes obtained at once by planting the seeds of old
grafted varieties; thus the Lawrence’s Favorite and the Co-
lumbia plums were raised from seeds of the Green Gage, one
of the oldest European varieties.

Such are the means of originating new fruits by the Belgian
mode. Let us now examine another more direct, more in-
teresting, and more scientific process—cross-breeding; a mode
almost universally pursued now by skilful cultivators in pro-
ducing new and finer varieties of plants; and which Mr.
Knight, the most distinguished horticulturist of the age, so
successfully practised on fruit-trees.

Cross-breeding.

In the blossoms of fruit-trees, and of most other plants, the |
seed is the offspring of the stamens and pistil, which may be
considered the male and female parents, growing in the same
flower. Cross-breeding is, then, nothing more than removing
out of the blossom of a fruit-tree the stamens, or male pa-
rents, and bringing those of another and different variety of
fruit, and dusting the pistil or female parents with them,—a

10 THE PRODUCTION OF NEW VARIETIES OF FRUIT.

process sufficiently simple, but which has the most marked
effect on the seeds produced. It is only within about fifty
years that cross-breeding has been practised; but Lord Bacon,
whose great mind seems to have had glimpses into every dark
corner of human knowledge, finely foreshadowed it. ‘The
compounding or mixture of plants is not found out, which, if
it were, is more at command than that of living creatures;
wherefore, it were one of the most notable discoveries touch-
ing plants to find it out, for so you may have great varieties
of fruits and flowers yet unknown.”

In Figure 1 is shown the blossom of the Cherry. The

central portion, a, connected directly with
a Z the young fruit, is the pistil. The nume-
hs /“ rous surrounding threads, 6, are the sta-
mens. The summit of the stamen is called
the anther, and secretes the powdery sub-
stance called pollen. The pistil has at its
base the embryo fruit, and at its summit
the stigma. The use of the stamens is to
fertilize the young seed contained at the
base of the pistil; and if we fertilize the pistil of one variety
of fruit by the pollen of another we shall obtain a new va-
riety, partaking intermediately of the qualities of both parents.
Thus, among fruits owing their origin directly to cross-
breeding, Coe’s Golden Drop Plum was raised from the Green
Gage, impregnated by the Magnum Bonum or Egg Plum;
and the Elton Cherry from the Bigarrieu, impregnated by
the White Heart.* Mr. Knight was of opinion that the
habits of the new variety would always be found to par-
take most strongly of the constitution and habits of the
female parent. Subsequent experience does not fully con-
firm this, and it would appear that the parent whose charac-
ter 1s most permanent, impresses its “form most forcibly on
the offspring.

The process of obtaining cross-breed seeds of fruit-trees is
very_easily performed. It is only necessary, when the tree
blooms which we intend to be the mother of the improved
race, to select a blossom or blossoms growing upon it not yet
fully expanded. With a pair of scissors we cut out and re-
move all the anthers. The next day, or as soon as the blos-
som is quite expanded, we collect with a camel’s-hair brush

Fie. 1.

* The seedlings sometimes most resemble one parent, sometimes
the other; but more frequently share the qualities of both. Mr. Cox
describes an Apple, a cross between a Newtown Pippin and a Russet,
the fruit of which resembled externally at one end the Russet and at
the other the Pippin, and the flavor at either end corresponded ex.
actly with the character of the exterior.

re *

THE PRODUCTION OF NEW VARIETIES OF FRUIT. 11

the pollen from a fully blown flower of the variety we intend

for the male parent, applying the pollen and leaving it upon
the stigma or point of the pistil. If your trees are much ex-
posed to those busy little meddlers, the bees, it is well to
cover the blossoms with a loose bag of thin gauze, or they

_ will perhaps get beforehand with you in your experiments in

cross-breeding. Watch the blossoms closely as they open, and
bear in mind that the two essential points in the operation are :
1st, to extract the anthers carefully, before they have matured
sufficiently to fertilize the pistil; and 2d, to apply the pollen
when it is in perfectian (dry and powdery), and while the
stigma is moist. A very little practice will enable the ama-
teur to judge of these points.

There are certain limits to the power of crossing plants.
What is strictly called a cross-bred plant or fruit is a sub-
variety raised between two varieties of the same species.
There are, however, certain species, nearly allied, which are
capable of fertilizing each other. ‘The offspring in this case
is called a hybrid, or mule, and does not always produce per-
fect seeds. ‘“ This power of hybridizing,” says Dr. Lindley,
“appears to be much more common in plants than in animals.
Tt is, however, in general only between nearly allied species
that this intercourse can take place; those which are widely
different in structure and constitution not being capable of
any artificial union. Thus the different species of Straw-
berry, of the gourd or melon family, intermix with the
greatest facility, there being a great accordance between them
in general structure and constitution. But no one has ever
succeeded in compelling the pear to fertilize the apple, nor the
gooseberry the currant. And as species that are very dis-
similar appear to have some natural impediment which pre-
vents their reciprocal fertilization, so does this obstacle, of
whatever nature it may be, present an insuperable bar to the
intercourse of the different genera. All the stories that are
current as to the intermixture of oranges and pomegranates,
of roses and black currants, and the like, may therefore be
set down to pure invention.”

In practice this power of improving varieties by crossing
is very largely resorted to by gardeners at the present day.
Not only in fruit-trees, but in ornamental trees, shrubs, and
plants, and especially in florists’ flowers, it has been carried
to a great extent. The great number of new and beautiful
Roses, Azaleas, Camellias, Fuchsias, Dahlias, and other flow-
ering plants so splendid in color and perfect in form, owe their
origin to careful cross-breeding.

In the amelioration of fruits it is by far the most certain
and satisfactory process yet discovered. Its results are more

12 THE PRODUCTION OF NEW VARIETIES OF FRUIT.

speedily obtained, and correspond much more closely to our
aim, than those procured by successive reproduction.

In order to obtain a new variety of a certain character, it
is only necessary to select two parents of well known habits,
and which are both varieties of the same or nearly allied
species, and cross them for a new and intermediate variety.
Thus, if we have a very early but insipid and worthless sort
of pear, and desire to raise from it a variety both early and
of fine flavor, we should fertilize some of its pistils with the
pollen of the best flavored variety of a little later maturity.
Among the seedlings produced we should look for early pears
of good quality, and at least for one or two varieties nearly
or quite as early as the female parent, and as delicious as the
male. If we have a very small but highly flavored pear, and
wish for a larger pear with a somewhat similar. flavor, we
must fertilize the first with the pollen of a large and hand-
some sort. If we desire to impart the quality of lateness to
a very choice plum, we must look out for a late variety as the ~
mother, and cross it with our best flavored sort. If we de-
sire to impart hardiness to a tender fruit, we must undertake
a cross between it and a much hardier sort; if we seek greater
beauty of color or vigor of growth, we must insure these
qualities by selecting one parent having such quality strongly
marked.

As the seeds produced by cross fertilization are not found
to produce precisely the same varieties, though they will
nearly all partake of the mixed character of the parents, it
follows that we shall be most successful in obtaining precisely
all we hope for in the new race in proportion to the number
of our cross-bred seedlings; some of which may be inferior,
as well as some superior to the parents. It is always well, -
therefore, to cross several flowers at once on the same plant,
when a single blossom does not produce a number of seeds.

We should observe here, that those who devote their time
to raising new varieties must bear in mind that it is not
always by the first fruits of a seedling that it should be judged.
Some of the finest varieties require a considerable age before
their best qualities develop themselves, as it is only when the
tree has arrived at some degree of maturity that its secretions,
either for flower or fruit, are perfectly elaborated. The first
fruit of the Black Eagle cherry, a fine cross-bred raised by
Mr. Knight, was pronounced worthless when first exhibited
to the London Horticultural Society ; its quality now proves
that the tree was not then of sufficient age to produce its
fruit in perfection. |

DURATION OF VARIETIES OF FRUIT-TREES. 55]

CHAPTER ILI.
REMARKS ON THE DURATION OF VARIETIES OF FRUIT-TREES.

Tr was for a long time the popular notion, that when a good
variety of fruit was once originated from seed, it might be
continued by grafting and budding forever,—or, at least, as
some old parchment deeds pithily gave tenure of land—‘“ as
long as grass grows and water runs.”

About 1830, however, Thomas Andrew Knight, the dis-
tinguished President of the Horticultural Society of London,
published an essay in its transactions tending entirely to
overthrow this opinion, and to establish the doctrine that all
varieties are of very limited duration.

The theory advanced by Mr. Knight is as follows: All the
constitutional vigor or properties possessed by any variety of
fruit are shared at the same time by all the plants that can be
made from the buds of that variety, whether by grafting,
budding, or other modes of propagating. In similar terms,
all the plants or trees of any particular kind of pear or apple
being only parts of one original tree, itself of limited dura-
tion, it follows, as the parent tree dies, all the others must
soon after die also. “No trees, of any variety,” to use his
own words, “can be made to produce blossom or fruit till the
original tree of that variety has attained the age of puberty ; *
and, under ordinary modes of propagation, by grafts and
buds, all become subject, at no very distant period, to the
debilities and diseases of old age.”

It is remarkable that such a theory as this should have
been offered by Mr. Knight, to whose careful investigations
the science of modern horticulture is so deeply indebted—as,
however common it is to see the apparent local decline of cer-
tain sorts of fruit, yet it is a familiar fact that many sorts
have also been continued a far greater length of time than
the life of any one parent tree. Still, the doctrine has found
supporters abroad, and at least one hearty advocate in this
country. ;

Mr. Kenrick, in his new American Orchardist, adopts this
doctrine, and in speaking of Pears says: “I shall, in the fol-

* This part of the doctrine has of late been most distinctly refuted,
and any one may repeat the experiment. Seedling fruit-trees, it is
well known, are usually several years before they produce fruit. But
if a graft is inserted on a bearing tree, and, after it makes one sea-
son’s fair growth, the grafted shoot is bent directly down and tied
there, with its point to the stock below, it will the next season—the
sap being checked—produce flower-buds and begin to bear, long
before the parent tree,

14 DURATION OF VARIETIES OF FRUIT-TREES.

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

Mr. Kenrick. accordingly arranges in separate classes the
Old and New Pears; and while he praises the latter, he can
hardly find epithets sufficiently severe to bestow on the for-
mer poor unfortunates. Of the Doyenné he says: “ This
most eminent of all Pears has now become an outcast, intol-
erable even to sight;” of the Brown Beurré, ‘once the best
of all Pears—now become an outcast.” The St. Germain
“has long since become an abandoned variety,” &e., &e.

Many persons have, therefore, supposing that these delicious
varieties had really and quietly given up the ghost, made no
more inquiries after them, and only ordered from the nurser-
ies the new varieties. And this not always, as they have
confessed to us, without some lingering feeling of regret at
thus abandoning old and tried friends for new-comers—which,
it must be added, not unfrequently failed to equal the good
qualities of their predecessors.

But, while this doctrine of Knight’s has found ready sup-
porters, we are bound to add that it has also met with sturdy
opposition. At the head of the opposite party we may rank
the most distinguished vegetable physiologist of the age,
Professor De Candolle, of Geneva. Varieties, says De Can-
dolle, will endure and remain permanent so long as man
chooses to take care of them, as is evident from the continued
_ existence to this day of sorts, the most ancient of those which
have been described Tn. books. By negligence, or through
successive bad seasons, they may become diseased, but careful
culture will restore them, and retain them, to all appearance,
forever.

Our own opinion coincides, in the main, with that of De
Candolle. While we admit that,in the common mode of
propagation, varieties are constantly lable to decay or be-
come comparatively worthless, we believe that this is owing
not to natural limits set upon the duration of a variety ; that
it does not depend on the longevity of the parent tree ; but
upon the care with which the sort is propagated, and the
nature of the climate or soil where the tree is grown.

It is a well-established fact, that a seedling tree, if allowed

DURATION OF VARIETIES OF FRUIT-TREES. 15

to grow on its own root, is always much longer lived, and

often more vigorous than the same variety when grafted upon
another stock ; and experience has also proved that in pro-
portion to the likeness or close relation between the stock and
the graft is the long life of the grafted tree. Thus a variety
of pear grafted on a healthy pear seedling lasts almost as long
as upon its own roots. Upon a thorn stock it does not
endure so long. Upon a mountain ash or quince stock still
less; until the average life of the pear-tree when grafted on
the quince is reduced to one-third of its ordinary duration on
the pear stock. This is well known to every practical gar-
dener, and it arises from the want of affinity between the
quince stock and the pear graft. The latter is rendered
dwarf in its habits, bears very early, and perishes equally
soon.

Next to this, the apparent decay of a variety is often
caused by grafting upon unhealthy stocks. For although
grafts of very vigorous habit have frequently the power of
renovating in some measure, or for a time, the health of the
stock, yet the tree, when it arrives at a bearing state, will,
sooner or later, suffer from the diseased or feeble nature of
the stock.

Carelessness in selecting scions for engrafting is another
fertile source of degeneracy in varieties. Every good culti-

_vator is aware that if grafts are cut from the ends of old

bearing branches, exhausted by overbearing, the same feeble-
ness of habit will, in a great degree, be shared by the young
graft. And, on the contrary, if the thrifty straight shoots
that are thrown out by the upright extremities, or the strong
limb-sprouts, are selected for grafting, they insure vigorous
growth and healthy habit in the graft.

Finally, unfavorable soil and climate are powerful agents
in deteriorating varietieseof fruit-tree. Certain sorts that
have originated in a cold climate are often short-lived and
unproductive when taken to warmer ones, and the reverse.
This arises from a want of constitutional fitness for a climate
different from its natural one.

Most varieties of apples originating in the climate of the
Middle States, if their period of maturity be mid-winter,
when taken to the extreme northern limits lose their value,
because of the season not being long enough for their juices
to become fully matured. Again, if they are taken to the
Southern States their period of maturity is hastened by a
greater amount of continued heat, and the quality impaired.

Varieties, however, that originate at the North, and have
their maturity naturally in the warm summer months, are
improved by their removal South. But this only proves that

16 DURATION OF VARIETIES OF FRUIT-TREES.

it is impossible to pass certain natural limits of fitness for
climate, and not that the existence of the variety itself is in
any way affected by these local failures.

Any or all of these causes are sufficient to explain the
apparent decay of some varieties of fruit, and especially of
pears, over which some cultivators, of late, have uttered so
many lamentations, scarcely less pathetic than those of
Jeremiah.

Having stated the theories on this subject, and given an
outline of our explanation, let us glance for a moment at the
actual state of the so-called decayed varieties, and see whether
they are really either extinct, or on the verge of annihila-
tion.

Mr. Knight’s own observation in England led him to con-
sider the English Golden Pippin and the Nonpareil, their
two most celebrated varieties of apple, as the strongest exam-
ples of varieties just gone to decay, or, in fact, the natural
life of which had virtually expired twenty years before. A
few years longer he thought it might linger on in the warmer
parts of England, as he supposed varieties to fall most
speedily into “decay in the north, or in a cold climate.

Lindley, however, his contemporary, and second to no one
in practical knowledge of the subject, writing of the Golden
Pippin,* very frankly states his dissent, as follows: “ This
apple is considered by some of our modern writers on Pomol-
ogy to be in a state of decay, its fruit of inferior quality, and
its existence near its termination. I cannot for-a moment
agree with such an opinion, because we have- facts annually
before our eyes completely at variance with such an assertion.
In Covent Garden, and indeed in any other large market in
the southern or midland counties of England, will be found
specimens of fruit as perfect and as fine as have been figured
or described by any writer, either im this or any other country
whatever. Instead of the trees being in a state of ‘ rapid
‘decay,’ they may be found of unusually large size, perfectly
healthy, and their crops abundant; the fruit perfect in form,
beautiful in color, and excellent in quality.” And the like
remarks are made of the Nonpareil.

Certain French writers, about this time, gladly seized
Knight’s theory as an explanation of the miserable state into
which several fine old sorts of pears had fallen about Paris,
owing to bad culture and propagation. They sealed the
death-warrant, in like manner, of the Brown Beurré, Doy-
enné, Chaumontel, and many others, and consigned them to
oblivion in terms which Mr. Kenrick has already abundantly
quoted.

* Guide to the Orchard, by George Lindley.

DURATION OF VARIETIES OF FRUIT-TREES. 17

_ Notwithstanding this, and that ten or fifteen years have

' since elapsed, it is worthy of notice that the repudiated ap-
ples and pears still hold their place among all the best culti-
vators in both England and France. And the “ extinct varie-
ties” seem yet to bid defiance to theorists and bad culti-
vators.

But half the ground is not yet covered. How does the
theory work in America? is the most natural inquiry. In
this country we have soil varying from the poorest sand to
the richest alluvial, climate varying from frigid to almost
torrid—a range wide enough to include all fruit-trees between
the apple and the orange.

We answer that the facts here, judged in the whole, are
decidedly against the theory of the extinction of varieties.
While here, as abroad, unfavorable soil, climate, or culture
have produced their natural results of a feeble and diseased
state of certain sorts of fruit, these are only the exceptions
to the general vigor and health of the finest old sorts in the
country at large.

Recent experiments have proved that it is not sufficient to
bring healthy trees of the old varieties from the interior of
the seaboard to insure, in the latter localities, fair and excel-
lent crops. But, on the other hand, the complete renovation
of blighted trees by the plentiful use of wood-ashes, bone-
dust, lime, and blacksmith cinders, along with common ma-
nure, shows us distinctly that it is not the age of these varie-
ties of fruit which causes their apparent decline, but a want
of that food absolutely necessary to the production of healthy

~ furit.*

But there is another interesting point in this investigation.
Do the newly originated sorts really maintain in the unfavor-
able districts the appearance of perfect health? Are the
new pears uniformly healthy where the old ones are always
feeble ?

* Since the writing of this, in 1845, there have occurred seasons
when nearly every variety of fruit perfected, and there have also
been seasons when the old as well as new varieties have failed,
and that too in almost all soils and in many varied sections of the
country. To our knowledge, no continued experiments in the prac-
tice of applying special manures as remedial agents have been tried,
but, from the fact that old as well as new sorts have frequently failed
in our rich Western soils and inland climates, we have come to regard
the cause of cracking and other diseases of the pear more to proceed
from climatic or atmospheric influence than from any special condi-
tion or quality of the soil. It is now generally conceded that our
seasons are more changeable and the extremes greater than they
were half a century back, and to this influence do we attribute in a
great measure the deterioration noted in occasional seasons and locali-
ties,

18 DURATION OF VARIETIES OF FRUIT-TREES.

Undoubtedly this question must be answered in the nega-
tive. Some of the latest Flemish pears already exhibit symp-
toms of decay or bad health in these districts. Even Mr.
Kenrick, with all his enthusiasm for the new sorts, is obliged
to make the following admission respecting the Beurré Diel
pear, the most vigorous and hardy here of all: “I regret to
add, that near Boston this noble fruit is liable to crack badly.”
We predict that many of the Flemish pears originated by
Van Mons will become feeble, and the fruit lable to crack,
in the neighborhood of Boston, in a much less time than did
the old varieties.

And this leads us to remark here, that the hardiness of
any variety depends greatly upon the circumstances of its
origin. When a new variety springs up accidentally from a
healthy seed in a semi-natural manner, like the Seckel, the
Dix, and other native sorts, it will usually prove the har-
diest. It is, as it were, an effort of nature to produce a new
individual out of the materials in a progressive state which
garden culture has afforded. Cross-bred seedlings—one pa-
rent being of a hardy nature, and both healthy; such as
Knight’s own seedlings, the Monarch and Dunmore pears—
are next in hardiness. Lastly, we rank varieties reared by
Van Mons’ method—that of continually repeated reproduc-
tions. This, as Van Mons distinctly states, is an enfeebling
process—without any compensating element of vigor. Hence
it follows, as a matter of course, that seedlings of the fifth or
sixth generation, as are some of his varieties, must in their
origin be of feeble habit. Van Mons himself was fully aware
of this, and therefore resorted to “ grafting by copulation,’—
in fact, root-grafting,—well knowing that on common stocks
these new varieties would, in light soils, soon become feeble
and decayed. It is needless for us to add that hence we
consider the Belgian mode of producing new varieties greatly
inferior to the English one, since it gives us varieties often
impaired in health in their very origin.

If any further proof of this is desired, we think it is easily
found by comparing the robust vigor and longevity of many
native pear-trees to be found in the United States—some of
them 80 or 100 years old, and still producing large crops of
fruit—with the delicate trees of several new varieties now in
our gardens from Europe. These varieties are delicate not
only with respect to their constitutional vigor, but they are
also more susceptible to injury from the severity of our win-
ter’s cold and summev’s sun.

There are great advantages, undoubtedly, for soils natu-
rally unfavorable, and for small gardens, in grafting the pear
upon quince stocks; yet, as it diminishes the vigor of the

A DURATION OF VARIETIES OF FRUIT-TREES, 19
“tree, it is not impossible that continued propagation from
_ dwarf trees may somewhat lessen the vital powers and the
longevity of a given variety.

The decay of varieties of the Apricot, or Peach, much
‘shorter lived trees by nature, we seldom or never hear of.
Varieties of both are now in cultivation, and in the most
perfect vigor, of 200 years’ duration. This, probably, is
owing to the more natural treatment these trees receive
generally. Varieties of the vine are said never to degene-
rate, and this is perhaps owing to their having very rarely
been propagated by grafting.*

We are not without remedy for varieties that have par-
tially decayed in a certain district. If the trees have once
been productive of excellent fruit, and are still in a sound
condition, though enfeebled, a thorough renewal of their
powers will again restore them to health. To effect this, the
soil about the roots should be replaced by new, enriched by
manure or peat-compost, and mixed with the mineral sub-
stances named in the preceding page. The bark of the trunk
and large branches should be well scraped, and, as well as all
the limbs, thoroughly washed with soft soap; the head
should be moderately pruned; and finally, the tree should
be suffered to bear no fruit for the two following seasons.
After this it will generally bear excellent fruit for several
years again.

In making plantations of fine old varieties, in districts
where the stock has become feeble, something may be gained
by procuring grafts or trees from more favorable localities,
where the fruit is still as fair as ever, and care should be
exercised in selecting only the healthiest grafts or trees.
Nurserymen in unfavorable districts should endeavor to pro-
pagate only from trees of healthy character ; and if those in
their own vicinity are diseased, they should spare no pains to
bring into their nurseries and propagate only such as they
feel confident are healthy and sound. On them, next to the
soil, depends very considerably the vigor or debility of the
stock of any given variety in the country around them.

* We do not deny that in any given soil there is a period at which
a variety of tree or plant exhibits most vigor, and after having grown
there awhile it ceases to have its former luxuriance. The same is
true of wheat or potatoes, and accordingly farmers are in the habit
of ‘‘ changing their seed.” The nutriment for a given variety is after
a time exhausted from the soil, and unless it is again supplied the
tree must decline. In light soils this speedily happens. In strong
clayey or rocky soils, the natural decomposition of which affords a
continual store of lime, potash, &c., the necessary supply of inorganic
Bod is maintained, and the variety continues healthy and produc-

ve,

io).

20 PROPAGATION OF VARIETIES. 3

In Mr. Knight’s original essay on the Decay of Varieties, he
clearly stated a circumstance that most strongly proves what
we have here endeavored to show, viz. : that the local decline ©
of a variety is mainly owing to neglect, and to grafting on —
bad stock. We allude to the fact repeatedly verified, that —
healthy young shoots, taken from the roots of an old variety
in apparent decline, produce trees which are vigorous and —
heathy. “ The decay,” says he,“ of the powers of life in the
roots of seedling trees is exceedingly slow comparatively with —
that in the branches. Scions (or shoots) obtained from the —
roots of pear-trees two hundred years old afford grafts which —
grow with great vigor, and which are often covered with —
thorns like young seedling stocks; whilst other grafts, taken —
at the same time from the extremities of the branches of such —
trees, present a totally different character, and a very slow
and unhealthy growth. Ido not conceive that such shoots |
possess all the powers of a young seedling, but they certainly —
possess no inconsiderable portion of such powers.”

This is nothing more, in fact, than going back to the roots
—the portion of the tree least exhausted—for the renewal —
of the health of a variety when the branches of the tree have
been exhausted by overbearing, &c. It is a simple and easy
mode of increasing the vigor ‘of a sort of delicate habit, to
take scions from young root-suckers for grafting anew. ‘This —
can of course only be done with trees that grow on their own
roots, or have not been grafted.

CHAPTER ITI.

PROPAGATION OF VARIETIES—GRAFTING—-BUDDING—CUTTINGS,
LAYERS, AND SUCKERS.

ArTER having obtained a new and choice kind of fruit,
which in our hands is perhaps only a single tree, and which,
as we have already shown, seldom produces the same from
seed, the next inquiry is how to continue this variety in
existence, and how to increase and extend it, so that other
gardens and countries may possess it as well as ourselves.
This leads us to the subject of the propagation of fruit-trees,
or the continuation of varieties by grafting and budding. |

Grafting and budding are the means in most common use for
propagating fruit-trees. They are, in fact, nothing more than
inserting upon one tree the shoot or bud of another, in such
a manner that the two may unite and form a new compound.

PROPAGATION OF VARIETIES. 21

‘No person having any interest in a garden should be unable
to perform these operations, as they are capable of effecting
_ transformations and improvements in all trees and shrubs, no
less valuable than they are beautiful and interesting.
Grafting is a very ancient invention, having been well
known and practised by the Greeks and Romans. The
latter, indeed, describe a great variety of modes, quite as
‘ingenious as any of the fanciful variations now used by
gardeners. The French, who are most expert in grafting,
practise occasionally more than fifty modes, and within a few
years have succeeded perfectly in grafting annual plants, such
as the tomato, the dahlia, and the like.

The uses of grafting and buddin g, a8 applied to fruit-trees,
may be briefly stated as follows :—

1. The rapid increase of propagation of valuable sorts of
fruit not easily raised by seeds or cuttings, as is the case with
nearly all varieties.

2. To renew or alter the heads of trees partially or fully
grown, producing in two or three years, by heading-in and
grafting, a new head, bearing the finest fruit, on a formerly
worthless tree.

3. To render certain foreign and delicate sorts of fruit
more hardy, by grafting them on robust stocks of the same
Species native to the country, as the foreign grape on the
native ; and to produce fine fruit in climates or situations not
naturally favorable, by grafting on another species more hardy,
as in a cool climate and damp strong soil by working the
Peach on the Plum.

4. To render dwarf certain kinds of fruit, by grafting them
on suitable stocks of slower growth, as in the case of the Pear
on the Quince, the Apple on the Paradise stock, &c.

5. By grafting several kinds on the same tree, to be able
to have a succession of fruit, from early to late, in a small
garden.

6. To hasten the bearing of seedling varieties of fruit, or of
such as are a long time in producing fruit, by grafting them
on the branches of full-grown or mature bearing trees. Thus
a seedling pear, which would not produce fruit on its own
root in a dozen years, will generally begin to bear the third
or fourth year if grafted on the extremity of the bearing
branches of a mature tree.

The proper time for grafting fruit-trees is in the spring, as
soon as the sap is in motion, which commences earliest with
the Cherry and Plum, and ends with the Pear and Apple.
The precise time of course varies with the season and the
climate, but is generally comprised from February to the
middle of April. The grape-vine, however, which suffers by

22 PROPAGATION OF VARIETIES.

bleeding, is not usually grafted until it is in leaf. The most e
favorable weather for grafting is a mild atmosphere with oc-_
casional showers. ‘1

The scions are generally selected previously, as it is aa
in nearly all kinds of grafting by scions, that success is more —
complete when the stock upon which they are placed 1s a lit-
tle more advanced—the sap in a more active state than in
the scion. To secure this, we usually cut the scions very
early in the spring, during the winter, or even in the autumn,
burying their lower ends in the ground in a shaded place, or
keeping them in fine soil in the cellar till wanted for use. —
In cutting scions we choose straight thrifty shoots of the last
year’s growth, which may remain entire until we commence
grafting, when they may be cut into scions of three or four
buds each. In selecting scions from old trees it is always
advisable to choose the most vigorous of the last year’s shoots
growing near the centre or top of the tree. Scions from
sickly and unhealthy branches should be rejected, as they are
apt to carry with them this feeble and sickly state. Scions
taken from the lower bearing branches will produce fruit
soonest, but they will not afford trees of so handsome a shape
or so vigorous a growth as those taken from the thrifty up-
right shoots near the centre or top of the tree. Nurserymen
generally take their scions from young grafted trees in the
nursery-rows, these being usually in better condition than
those taken from old trees, not always in a healthy state.

The stock for grafting upon is generally a tree which has
been standing, at least for a year previously, on the spot
where it is grafted, as success is much less certain on newly
moved trees.

In the case, however, of very small trees or stocks, which
are grafted below the surface of the ground, as is frequently
the practice with the Apple in American nurseries, the stocks
are grafted in the house in winter, or early spring, put away
carefully in a damp cellar, and planted out in the spring;
but this method is only successful when the root is small,
and when the top of the stock is taken off, and the whole
root is devoted to supplying the graft with nourishment.

The theory of grafting is based on the power of union
between the young tissues or organizable matter of growing
wood. When the parts are placed nicely in contact, the
ascending sap of the stock passes into and sustains life in the
scion; the buds of the latter, excited by this supply of sap
and the warmth of the season, begin to elaborate and send
down woody matter, which, passing through the newly granu-
lated substance of the parts in contact, unites the graft firmly
with the stock. “If,” says De Candolle, ‘‘ the descending

PROPAGATION OF VARIETIES, 33

sap has only an incomplete analogy with the wants of the
stock, the latter does not thrive, though the organic union
may have taken place; and if the analogy between the albu-
men of stock and scion is wanting, the organic union does
not operate, the scion cannot absorb the sap of the stock,
and the graft fails.”

Grafting therefore is confined within certain limits. A
scion from one tree will not, from the want of affinity, suc-
ceed on every other tree, but only upon those to which it is
allied.. We are, in short, only successful in budding or graft-
ing where there is a close relationship and similarity of struc-
ture between the stock and the scion. This is the case with
varieties of the same species which take most freely, as the
different sorts of Apple; next with the different species of a
genus, as the Apple and the Pear, which grow, but in which
the union is less complete and permanent; and lastly with
the genera of the same natural family, as the Cherry on the
Plum, which die after a season or two. The ancients boasted
of Vines and Apples grafted on Poplars and Elms; but re-
peated experiments, by the most skilful cultivators of modern
times have clearly proved that although we may, once in
a thousand trials, succeed in effecting these ill-assorted
unions, yet the graft invariably dies after a few months’
growth.*

The range in grafting or budding, for fruit-trees in ordinary
culture, is as the following: Apples, on apple or crab seed-
lings for orchards (standards), or on Paradise apple stocks,
for dwarfs; Pears, on pear seedlings for common culture, or
Quince stocks for dwarfs,and sometimes on the thorn for
clayey soils; Peaches, on their own seedlings for standards
or for orchards; on Almonds, for hot and dry climates; on
Plums in cold or moist soils, or to secure them against the
worm; Apricots, on Plum stocks, to render them hardy and
productive, or on their own seedlings to render them long-
lived. Nectarines are usually worked on the Peach or Plum;
and Cherries on mazard seedlings, or on the perfumed Cherry,
and on the morello for forming half dwarfs.

* The classical horticulturist will not fail to recall to mind Pliny’s
account of the tree in the garden of Lucullus, grafted in such a man-
ner as to bear Olives, Almonds, Apples, Pears, Plums, Figs, and
Grapes. There is little doubt, however, that this was some ingenious
deception, as to this day the Italian gardeners pretend to sell Jas-
mines, Honeysuckles, &c., growing together and grafted on Oranges
and Pomegranates. This is ingeniously managed, for a short-lived
effect, by introducing the stems of these smaller plants through a
hole bored up the centre of the stock of the trees—their roots being
in the same soil, and their stems, which after a little growth fill up
these holes, appearing as if really grafted.

24 PROPAGATION OF VARIETIES.

The manual operation of grafting is per- —
formed in a very easy and complete manner —
when the size of the stock, or branch to be ©
grafted, corresponds precisely with that of the
scion. In this case, which is called splice-graft-
img, it is only necessary with a smooth sloping
cut, upwards on the stock a, and downwards
on the scion 6, Fig. 2, to make the two fit pre-
cisely, so that the inner bark of one corre-
sponds exactly with that of the other, to bind ©
them firmly together with a strand of matting,
and to cover the wound entirely with grafting
clay or wax, and the whole is finished. In
this, which is one of the neatest modes, the

.whole forms a complete union nearly at once,
leaving scarcely any wounded part to heal over.
But, as it is only rarely that the stock is of so
small a size as to fit thus perfectly to the scion,

the operation must be varied somewhat, and requires more
skill. The method in most common use to cover all difficul-
ties is called tongue grafting.

We may remark here that grafting the shoots of Peaches,
Nectarines, and Apricots, owing to their large pith, is more
difficult than that of other fruit-trees. A variation of splice-
grafting, Fig. 3, has been invented to obviate this. This
consists in selecting the scion a, so as to leave at its lower
end about a fourth of an inch of two years old wood, which
is much firmer. The bottom of the slope on the stock is cut
with a dovetail notch, 6, into which the scion is fitted.

Tongue-grafting (or whip -grafting), Fig. 4, resembles very
nearly splice-grafting, except, instead of the simple splice, a
tongue is made to hold the two together more firmly. In
ordér to understand this method, let us explain it a little in
detail.

Having chosen your stock of the proper size, cut it off at
the point where, a, it appears best to fix the graft. If the
stock is quite small, it may be within three or four inches of
the ground. Then, with a very sharp knife, make a smooth
cut upwards, 6, about two inches in length. Next make a
slit from the top of this cut about one-fourth of the way down-
wards, c, taking out a thin tongue of wood. Cut the scion
four or five inches long, so as to have three buds; then shape
the lower end with a single smooth sloping cut, e, about the
same length as that on the stock, and make the tongue up-
ward, f, to fit in the downward slit of the stock. Now apply
the scion accurately to the stock, making the inner bark of
the scion fit exactly the inner bark of the stock, at least on one

Fig. 2.
Splice-Grafting.

Fre. 3.
Splice-Grafting the Peach.

side, g.

PROPAGATION OF VARIETIES.

Tongue-Grafting, progressive stages.

Without changing their position, tie them together

carefully with a piece of bass hs or tape, . And finally

cover the wound with well-
prepared grafting clay or wax,
a This ball of clay should
more than cover the union,
by an inch above and below,
and should be about an inch
thick. If grafting-wax is used
the covering need not be above
half an inch thick.

American Whip Tongue-
Grafting—the mode generally
practised by American nur-
serymen—is similar to the
foregoing method, but much
more rapid in its execution.
The scion and stock are first
cut, as represented in Fig. 2
for splice-grafting, and then
the knife is passed upward in
the scion, a, Fig. 5, and down-
ward in the stock, b, forming
a sliced tongue in appearance,
and when joined together, c,

serves to hold the scion in place.

Fic. 5.

American Whip Tongue-Grafting in its
different stages.

(a.) Scion cut for insertion, (0). Stock

prepared to receive the scion. (c). Stock

and scion united. (d). The same tied up.

The tying for out-door

26 PROPAGATION OF VARIETIES.

grafting is then done by a narrow strip of cloth, say half an
inch to an inch wide, one side of which is saturated or coated
with grafting-wax, and as each turn round the graft and stock
is made, the adhesive power of the wax holds the strip firmly
and renders the work complete (d).
Whip-grafting large stocks is frequently practised, and is
a very successful manner of operating upon quite large trees
in the nursery row. The
sloping cut upon the stock,
and the forming of the graft,
is the same as in the ordinary
American whip tongue-graft-
ing, except that one side of
the stock, opposite that on
which the graft is placed,
should be cut away upon the
same slope as the grafted side,
as indicated by the dotted lines
in Fig. 6. As soon as the
graft has taken, and com-
menced expanding its leaves
and sending out shoots, it will
be necessary to rub or cut off all
shoots between the ball and the
ground, if it is a small stock,
or all those which would rob it .
of a principal share of nour-
ishment, if upon a large tree.
If the scion or stock is very
weak, it is usual to leave one
or two other buds for a time,
to assist In drawing up the sap.
i) When the graft has made a
Fia. 6. " growth of two or three inches
se We ee ee aan the ball of clay may be re-
scion. (b). Scion cut for sikiaettiem. moved, and if the gr aft is
(¢). Stock and scion united. securely united, the bandage
may be loosened and re-tied, or it may be cut partially
away at the back of the graft, for the purpose of per-
mitting the expansion of growth, that otherwise would soon
be checked, and cause the graft to break off. In the use of
the wax-cloth strips, passing the knife at the back and cutting
the tie is all that is requisite. Early in August the angle left
at the top of the stock should be cut off smoothly, in order to
allow the bark of the stock and the scion to heal neatly over ©
the whole wound.
Though it is little attended to in common practice, the

PROPAGATION OF VARIETIES. 27

amateur will be glad to know that the success of a graft is
always greatly insured by choosing the parts so that a bud is
left near the top of the stock, 4, Fig. 4, and another near the
bottom of the scion, 7. These buds attract the rising sap to
_ the portions where they are placed, form woody matter, and
greatly facilitate the union of the parts near them; the upper
part of the stock and the lower part of the scion being the
portion soonest liable to perish from a want of nourishment.*
Cleft-grafting is a very easy though rather clumsy mode,
and is in more common use than any other in the United
States. It is chiefly practised on large
stocks, or trees the branches of which
have been headed back, and are too
large for tongue-grafting. The head of
the stock is first cut over horizontally
with the saw and smoothed with a
knife. A cleft about two inches deep
is then made in the stock with a ham-
mer and splitting-knife. The scion is
now prepared by sloping its lower end
in the form of a wedge about an inch
and a half long, leaving it a little
thicker on the outer edge. Opening
the cleft with the splitting-knife, or a
small chisel for that purpose, push the
scion carefully down to its place, fitting
its inner bark on one side to that of Fig. 7.
one side of the stock. When the stock Cleft-Grafting.
is large, it is usual to insert two scions, ,,{" “ty” gous Laer aa
Fig. 7. On withdrawing the chisel, scions inserted.
the cleft closes firmly on the scions,
when the graft is tied and clayed in the usual manner.
Apple-stocks, in many American nurseries, are grafted in
great quantities in this mode—the stocks being previously
taken out of the ground, headed down very near the root,
cleft-grafted with a single scion, sloping off with an oblique
cut the side of the stock opposite that where the graft is
placed, and then planted at once in the rows, so as to allow
nly a single bud of the scion to appear above ground. It is

* In grafting large quantities of young trees when stocks are scarce,
it is not an unusual practice in some nurseries to tongue or whip-graft
upon small pieces of roots of the proper sort of tree, planting the same
‘in the earth as soon as grafted. Indeed Dr. Van Mons considers this
the most complete of all modes, with regard to the proper condition
of the grafted sort: 1st, because the smallest quantity of the stock is
used; and 2d, because the lower part of the scion being thus placed
in the ground, after a time it throws out fibres from that portion, and
so at last is actually growing on its own roots.

28 PROPAGATION OF VARIETIES.

not usual with many either to tie or clay the grafts in this
case, as the wound is placed below the surface; but when this
plan is adopted, the grafts must be set and the trees planted
at once, drawing the well-pulverized soil with great care
around the graft. Another way of grafting apple-stocks,
common in Western nurseries, consists in tongue-grafting on
seedling stocks of very small size, cut back almost to the root.

Large quantities of trees are also propagated by using pieces
of roots each three to five inches long, thus forming from the
root of one stock sufficient root for two or more grafts. This
practice, although quite common, is of very doubtful value,
and by some prominent horticulturists considered as tending
to debilitate and reduce vitality—the seat of vital life in fact
resting in the natural crown of the seedling, and that once
destroyed cannot be renewed. It is therefore apparent that

but one healthy permanent tree can ever be grown from a
seedling stock. This is performed in winter, by the fireside,
the grafts carefully tied, and the roots placed in the cellar, in

sand, till spring, when they are planted, the top of the graft
just above ground.

Grafting the Vine is attended with success in the cleft or
whip manner, if treated as follows:—Cut your scions during
the winter or early spring, keeping them partially buried in a
cool damp cellar till wanted. As soon as the first leaves of
the old’vine or stock have grown to about two inches in diam-
eter, and all danger of bleeding is past, cut it off smoothly
below the surface of the ground, and split the stock and insert
one or two scions in the usual manner, binding the cleft well
together if it does not close firmly. Draw the soil carefully
over the whole, leaving one bud of the scion at the surface.
If the root of the stock is a strong native grape, the graft will
frequently grow ten or fifteen feet during the first season, and
yield a fair crop the second year.

Saddle-grafting, Fig. 8, consists in cutting the top of the
stock in the form of a wedge, splitting the scion and thinning
away each half to a tongue shape, placing it astride the stock,
and fitting the two, at least on one side, as in tongue-graft-
ing. This mode offers the largest surface for the junction of
the scion and stock, and the union is very perfect. Mr.
Knight, who practised it chiefly upon Cherry-trees, states
that he has rarely ever seen a graft fail, even when the wood
has been so succulent and immature as to preclude every
hope of success by any other mode.

_ A variety of this mode, for stocks larger than the scions, is
practised with much success in England after the usual sea-
son is past, and when the bark of the stock separates readily.

“The scion, which must be smaller than the stock, is split up
.

“
=
3

-
a
¥ +

PROPAGATION OF VARIETIES. 29

between two or three inches from its lower end, so as to have
one side stronger than the other. This strong side is then

Fie. 8. Fie. 9.
Saddle-Grafting. Saddle-Grafting Large Stocks.

properly prepared and introduced between the bark and the
wood, while the thinner division is fitted to the opposite side
of the stock.” The graft, thus placed, receives a large supply
of the sustaining fluid from the stock, and the union is rapid ;
while the wound on the stock is speedily covered by a new
layer of bark from that part of the scion which stands astride it.
Side-grafting is a mode described by Elliott, and consid-
ered very successful for grafting the Magnolia, and other trees
difficult of propagation; and also for the greater safety of
grafts received or delayed late in spring. It is performed by
cutting a notch or slit of about one inch long in the side of
the stock, paring the outer portion, splitting the lower end of the
graft and paring the inner portion, then inserting it, so as to
form a union of the bark and wood, leaving meanwhile the
top of the stock to carry on the circulation of the sap until
the graft becomes united, when the stock is to be cut away.
Grafting-clay is prepared by mixing one-third cow-dung,
free from straw, and two-thirds clay, or clayey loam, with a
little hair, like that used in plaster, to prevent its cracking.

30 PROPAGATION OF VARIETIES.

Beat and temper it for two or three days, until it is thorough- _

ly incorporated. When used, it should be of snch a consis-
tency as to be easily put on and shaped with the hands. __

Grafting-waxz. The common grafting-wax of the French
gardeners is of two kinds. The first is melted and laid on
with a brush in a fluid state, and 1s made of half a pound of
pitch, half a pound of beeswax, and a pound of cow-dung,
boiled together. The second, which is spread while warm on
strips of coarse cotton or strong paper, and wrapped directly
about the graft, answering at once to tie.and to protect it, is
composed of equal parts of beeswax, turpentine, and resin.
The grafting-wax most commonly used here is made of tallow,
beeswax, and resin, in equal parts, or, as many prefer, with a
little more tallow to render it pliable. It may be applied
directly around the graft, or it may be spread with a brush,
when warm, upon cloth or paper, and afterward the cloth or
paper cut into suitable strips for wrapping, as indicated in
the direction for grafting.

Grafting-wax is a much neater and more perfect protection
than grafting-clay.

Budding.

Budding (inoculating, of the old authors) differs from
common grafting not the least in its nature or effects. Every
bud is a distinct individual, capable of becoming a tree under
favorable circumstances. In grafting we use a branch com-
posed of several buds, with a considerable quantity of bark
and wood; while in budding we employ but a single bud,
with a very small quantity of the adjoining bark and wood.

The advantages of budding fruit-trees, compared with graft-
ing, are so considerable that in this country it is ten times as
much practised. These are, first, the great rapidity with
which it is performed; a skilful budder, with a clever boy
following him to te the buds, being able to work from a
thousand to twelve hundred young nursery stocks in a day.
2d. The more convenient season at which it is performed in
all countries where a short spring crowds garden labors
within a small space. 3d. Being able to perform the opera-
tion without injuring the stock in case of failure, which is
always more or less the case in stocks headed down for graft-
ing. 4th. The opportunity which it affords, when performed in
good season, of repeating the trial on the same stock. To these
we may add that budding is universally preferred here for all
stone-fruits, such as Peaches, Apricots, and the like, as these
require extra skill in grafting, but are budded with great ease.

The proper season for budding fruit-trees in this country
is from the first of July to the middle of September; the

PROPAGATION OF VARIETIES. $1

different trees coming into season as follows:—Plums, Cher-
ries, Apricots on Plums, Apricots, Pears, Apples, Quinces,
_Nectarines, and Peackes. Trees of considerable size will re-
quire budding earlier than young seedling stocks. But the

Fie. 12.
Budding-Knives. A Stick of Buds.

operation is always, and only, performed when the bark of the
stock parts or separates freely from the wood, and when the
buds of the current year’s growth are somewhat plump, and
the young wood is growing firm. Young stocks in the nur-
sery, if thrifty, are usually planted out in the rows in the
spring, and budded the same summer or autumn.

Before commencing you should provide yourself with a
budding-knife, Fig. 10 (about four and a half inches long),
having a round blade at one end, and an ivory handle, ter-
minating in a thin rounded edge called the haft, at the other.

Fig. 11 represents another style or form of budding-knife,
by many considered preferable. The cutting portion extends
about one-third around the end of the blade, and about two-
thirds of its length, leaving the lower part dull. The rounded
end of the blade to this knife obviates the necessity of re-
versing it for opening the back when setting a bud, and thus
facilitates work.

In choosing your buds, select thrifty shoots that have

32 PROPAGATION OF VARIETIES.

nearly done growing, and prepare what is called a stick of
buds, Fig. 12, by cutting off a few of the imperfect buds at
the lower, and such as may be yet too soft at the upper ends,
leaving only smooth, well-developed single buds; double buds
being fruit-buds.

Great care is essential in selecting buds, as often even on
sticks. cut from young trees, and especially from bearing
trees, many of the single buds will be found developed into
fruit-buds, and are therefore unfitted for use. The form of a
wood-bud is always long rather than round, and, in the case
of peaches, there are sometimes triple buds, the centre one
of which is always a wood-bud.

Cut off the leaves, allowing about half an aan of the ‘foot-
stalks to remain for "conveniently inserting the buds. Some
strands of bass matting, about twelve or fourteen inches long,
and from a quarter to half an inch in width, moistened in water
to render them soft and pliable (or in the absence of these some
soft woollen yarn), must also be at hand for tying the buds.

Shield or T-budding is the most approved mode in all
countries. A new variety of this method, now generally
practised in this country, we shall describe first, as being the
simplest and the best mode for fruit-trees.

American shield-budding. Having your stick of buds ready,
choose a smooth portion of the stock. When the latter is small,
let it be near the ground, and, if equally convenient, select
also the north side of the stock, as less exposed to the sun.

Fie.

American shield-
budding.

Make an upright incision in the bark from an inch to an inch
and a half long, and at the top of this make a cross cut, so
that the whole shall form aT. From the stick of buds, your

la
x “
J
.
ps
,

PROPAGATION OF VARIETIES. 33

knife being very sharp, cut a thin, smooth slice of wood and

‘bark containing a bud, Fig. 13, a. With the rounded end

of your budding-knife, now raise the bark on each side of the
incision just wide enough to admit easily the prepared bud.
Taking hold of the footstalk of the leaf, insert the bud under
the bark, pushing it gently down to the bottom of the inci-
sion. If the upper portion of the bud projects above the
horizontal part of the T, cut it smoothly off, so that it may
completely fit b. A bandage of the soft matting is now tied
over the whole wound, Fig. 14, commencing at the bottom,
and tying most firmly above, leaving the bud and the foot-
stalk of the leaf only exposed to the light air.

Common shield-budding, Fig. 15, practised in all gardens in
Europe, differs from the foregoing only in one respect—the
removal of the slice of wood contained in the bud. This is
taken out with the point of the knife, holding the bud or
shield by the leaf stalk with one hand, inserting the knife
under the wood at the lower extremity, and then raising and
drawing out the wood by bending it upwards and downwards,
with a slight jerk, until it is loosened from the bark; always
taking care that a small portion of the wood remains behind
to fill up the hollow at the base or heart of the bud. The bud
thus prepared is inserted precisely as before described.

The American variety of shield-budding is found greatly
preferable to the European mode, at least for this climate.
Many sorts of fruit-trees, especially Plums and Cherries, nearly
mature their growth, and require to be budded in the hottest
part of our summer. In the old method, the bud having only
a shield of bark with but a particle of wood in the heart of
the bud, is much more liable to be destroyed by heat, or dry-
ness, than when the slice of wood is left behind in the
American way. Taking out this wood is always an operation
requiring some dexterity and practice, as few buds grow when
their eye or heart-wood is damaged. The American method
therefore requires less skill, can be done earlier in the season
with vounger wood, is performed in much less time, and is
uniformly more successful. It has been very fairly tested
upon hundreds of thousands of fruit-trees.in our gardens for
the last twenty years, and although practised English budders
coming here at first are greatly prejudiced against it, as being
in direct opposition to one of the most essential features in the
old mode, yet a fair trial has never failed to convince them of
the superiority of the new.

A fier-treatment. In two weeks after the operation you
will be able to see whether the bud has taken, by its plump-
ness and freshness. If it has failed, you may, if the bark still
parts readily, make another trial; a clever budder will not

34 PROPAGATION OF VARIETIES.

lose more than 6 or 8 per cent. If it has succeeded, aftera

fortnight more has elapsed the bandage must be loosened, or,
if the stock has swelled much, it should be removed altogether,
by cutting on the back side opposite the bud. When budding
has been performed very late, we have occasionally found it
an advantage to leave the bandage on during the winter.

As soon as the buds commence swelling in
the ensuing spring, head down the stock, with
a sloping back cut, within two or three inches

ously, and all “robbers,” as the shoots of the
stock near to and below the bud are termed,
must be taken off from time to time. To secure
the upright growth of the bud, and to prevent
its being broken by the winds, it is tied, when
a few inches long, to that portion of the stock
left for the purpose, Fig. 16, a. During the
month of August, if the shoot is strong, this
support may be removed, and the superfluous
portion of the stock smoothly cut away in the

with young bark.

We have found a great advantage, when

Treatment of the budding trees which do not take readily, in
growing bud. F ; :

adopting Mr. Knight's excellent mode of tying
with two distinct bandages, one covering that part below the
bud, and the other the portion above it. In this case the
lower bandage is removed as soon as the bud has taken, and
the upper left for two or three weeks longer. This, by arrest-
ing the upward sap, completes the union of the upper portion
of bud (which in plums frequently dies while the lower part
is united) and secures success.

Reversed shield-budding, which is nothing more than making
the cross cut at the bottom instead of the top of the upright
incision in the bark, and inserting the bud from below, is a
good deal practised in the south of Europe, but we have not
found that it possesses any superior merit for fruit-trees.

An ingenious application of budding, worthy the attention
of amateur cultivators, consists in using a blossom-bud instead
of a wood-bud; when, if the operation is carefully done,
blossoms and fruit will be produced at once. This is most
successful with the Pear, though we have often succeeded also
with the Peach. Blossom-buds are readily distinguished, as
soon as well formed, by their roundness, and in some trees by
their growing in pairs; while wood-buds grow singly, and are
more or less pointed. We have seen a curious fruit-grower
borrow in this way, in September, from a neighbor ten miles

of the bud. The bud will then start vigor-.

dotted line 6, when it will be rapidly covered

Sth te eee et 2 ome! - poe

3 : PROPAGATION OF VARIETIES, 35
distant, a single blossom-bud of a rare new pear, and produce
from it a fair and beautiful fruit the next summer. The bud,
in such cases, should be inserted on a favorable limb of a
bearing tree.

Annular budding, Fig. 17, we have found
a valuable mode for trees with hard wood
and thick bark, or those which, like the wal-
nut, have buds so large as to render it diff-
cult to bud them in the common way. A
ring of bark, when the sap is flowing freely,
is taken from the stock, a, and a ring of cor-
responding size containing a bud, 0, from :
the scion. If the latter should be too large re te
a piece must be taken from it to make it fit; annular Budding.
or should all the scions be too small, the
ring upon the stock may extend only three-fourths the way
round, to suit the ring of the bud.

An application of this mode, of great value, occasionally
occurs in this country. In snowy winters, fruit-trees in
orchards are sometimes girdled at the ground by field-mice,
and a growth of twenty years is thus destroyed in a single
day, should the girdle extend quite round the tree. To save
such a tree it is only necessary, as soon as the sap rises
vigorously in the spring, to apply a new ring of bark, in the
annular mode, taken from a branch of proper size; tying it
firmly, and drawing up the earth so as to cover the wound
completely. When the tree is too large to apply an entire
‘ring, separate pieces, carefully fitted, will answer; it is well

to reduce the top somewhat by pruning, that it may not
make too large a demand on the root for a supply of food.

Another practice, and perhaps one more easily applicable,
is the taking several large grafts or strong twigs of last year’s
growth, and after splitting them in halves, pare each end
down to a thin edge, and insert them underneath the bark
of the tree just above and below the wound. Tie around
firmly with strong bass matting, and then draw up the earth
to cover the whole and keep out the air.

Budding may be done in the spring as well as at the latter
end of summer, and is frequently so performed upon roses and
other ornamental shrubs by French gardeners, but is only
in occasional use upon fruit-trees.

Influence of the stock and graft.

_ The well-known fact that we may have a hundred different
varieties of pear on the same tree, each of which produces
its fruit of the proper form, color, and quality; and that we

36 PROPAGATION OF VARIETIES.

may have, at least for a time, several distinct though nearly
related species upon one stock, as the Peach, Apricot, 2}
Nectarine, and Plum, prove very conclusively the power of
every grafted or budded branch, however small, in preserving __
its identity. ‘To explain this, it is only necessary to recall
to mind that the ascending sap, which is furnished by the root
or stock, is nearly a simple fiuid; that the leaves digest and
modify this sap, forming a proper juice, which re-descends in —
the inner bark; and that thus every bud and leaf upon a
branch maintains its individuality by preparing its own
proper nourishment, or organizing matter, out of that general
aliment the sap. Indeed, according to De Candolle,* each
separate cellule of the inner bark has this power of preparing
its food according to its nature; in proof of which a striking
experiment has been tried by grafting rings of bark, of differ-
ent allied species, one above another, on the same tree,
without allowing any buds to grow upon them. On cutting
down and examining this tree, it was found that under each
ring of bark was deposited the proper wood of its species,
thus clearly proving the power of the bark in preserving its
identity, even without leaves.

On the other hand, though the stock increases in size by
the woody matter received in the descending sap from the
graft, yet as this descends through the inner bark of the
stock, it is elaborated by, and receives its character from the”
latter; so that, after a tree has been grafted fifty years, a
shoot which springs out from its trunk below the place of
union will always be found to bear the original wild fruit, ,
and not to have been in the least affected by the graft.

But whilst grafting never effects any alteration in the
identity of the variety or species of fruit, still it is not to be
denied that the stock does exert certain influences over the
habits of the graft. The most important of these are dwarf-
ing, inducing fruitfulness, and adapting the graft to the soil
or climate. |

Thus every one knows that the slower habit of growth in
the Quince stock is shared by the Pear grafted upon it,
which becomes a dwarf; as does also the Apple when worked
on the Paradise stock, and, in some degree, the Peach on the
Plum. The want of entire similarity of structure between
the stock and graft confines the growth of the latter, and
changes it, in the case of the Pear, from a lofty tree to a
shrub of eight or ten feet in height. The effect of this dif-
ference of structure is very apparent, when the Peach is
grafted on the Plum, in the greater size of the trunk above,

* Physiologie Vegetable,

PROPAGATION OF VARIETIES, 37

as compared with that below the graft; a fact which seems
to arise from the obstruction which the descending sap of the
graft finds in its course through the bark of the stock.

To account for the earlier and greater fruitfulness caused
by grafting on a stock of slower growth, Mr. Knight, in one
of his able papers, offers the following excellent remarks :—

“The disposition in young trees to produce and nourish
blossom buds and fruit is increased by this apparent obstruc-

tion of the descending sap; and the fruit, I think, ripens

somewhat earlier than upon other young trees of the same
age which grow upon stocks of their own species. But the
growth and vigor of the tree, and its power to nourish a
succession of heavy crops, are diminished, apparently, by the
stagnation in the branches and stock of a portion of that sap
which, in a tree growing on its own stem or upon a stock
of its own species, would descend to nourish and promote the
extension of its own roots. The practice, therefore, of graft-
ing the Pear on the Quince, and the Peach on the Plum,
when extensive growth and durability are wanted, is wrong ;
but it is eligible wherever it is wished to diminish the vigor

and growth of the tree, and its durability is not so imporant.”

In adapting the graft to the soil the stock has a marked
influence. Thus in dry chalky soils, where the Peach on its
own roots will scarcely grow, it is found to thrive admirably
budded on the Almond. We have already mentioned that
in clay soils too heavy and moist for the Peach, it succeeds
very well if worked on the Plum. M. Floss, a Prussian
gardener, succeeded in growing fine pears on sandy soils,
where it was nearly impossible to raise them before, by
grafting them on the Mountain Ash, a nearly related tree,
which thrives on the driest and lightest soil.

A variety of fruit which is found rather tender for a cer-
tain climate, or a particular neighborhood, is frequently
acclimatized by grafting it on a native stock of very hardy
habits. Thus near the sea-coast, where the finer plums thrive
badly, we have seen them greatly improved by being worked
on the beech-plum, a native stock adapted to the spot; and
the foreign grape is more luxuriant when grafted on our
native stocks.

A slight effect is sometimes produced by the stock on the
quality of the fruit. A few sorts of pear are superior in
flavor, but many are also inferior, when grafted on the Quince,
while they are more gritty on the thorn. The Green Gage,
a Plum of great delicacy of flavor, varies considerably upon
different stocks; and Apples raised on the crab, and pears on
the Mountain Ash, are said to keep longer than when grown
on their own roots.

38 PROPAGATION OF VARIETIES.

In addition to the foregoing, a diseased stock should always
be avoided, as it will communicate disease slowly to the graft,
unless the latter is a variety of sufficient vigor to renew the
health of the stock, which is but seldom the case.

The cultivator will gather from these remarks that, in a
favorable climate and soil, if we desire the greatest growth,
duration, and development in any fruit (and this applies to
orchards generally), we should choose a stock of a closely simi-
lar nature to the graft—an apple seedling for an apple; a pear
seedling for a pear. If we desire dwarf trees that come into
bearing very young, and take littie space in a garden, we
employ for a stock an allied species of slower growth. If our
soil or climate is unfavorable, we use a stock which is adapted
to the soil, or which will, by its hardier roots, endure the
cold.

The influence of the graft on the stock seems scarcely to
extend beyond the power of communicating disease. <A graft
taken from a treé enfeebled by disease will recover with diffi-
culty, even if grafted on healthy stocks for a dozen times: in
repeated succession. And when the disease is an inherent or
hereditary one, it will certainly communicate it to the stock.
We have seen the yellows, from a diseased peach-tree, propa-
gated through hundreds of individuals by budding, and the
stock and graft both perish together from its effects. Hence
the importance, to nurserymen especially, of securing healthy
grafts, and working only upon healthy stocks.

Propagation by Cuttings.

Propagating by cuttings, as applied to fruit-trees, consists
in causing a shoot of the previous season’s wood to grow, by
detaching it from the parent tree ata suitable season, and
planting it in the ground under favorable circumstances.

In this case, instead of uniting itself by woody matter to
another tree, as does the scion in grafting, the descending
woody matter becomes roots at the lower end, and the cutting
of which is then a new and entire plant. Every bud being
a distinct individual, capable of forming a new plant, has in-
deed theoretically the power, if separated from the parent
stem, of throwing out roots and maintaining a separate exist-
ence; and some plants, as the grape-vine, are frequently
propagated by single buds planted in the soil. But in prac-
tice it is found necessary, with almost all trees and plants, to
retain a considerable portion of the stem with the bud, to
supply it with food until it has formed roots to draw nourish-
ment from the soil.

All fruit-trees may be propagated by cuttings, with proper

PROPAGATION OF VARIETIES. 39

care and attention, but only a few grow with sufficient facility

in this way to render their propagation by cuttings a common

mode. These are the Gooseberry, the Currant, the Vine, the

Quince, the Fig, and the Mulberry.

% Cuttings of the Currant, Gooseberry, and the hardy sorts

g ‘« Vine will root readily, in a soil not too dry, in the open
garden. Currants and Gooseberries are generally taken off
in the fall or winter, prepared for planting, and two-thirds of

_ their lower ends buried in the ground till the commencement

_ of spring, when they are planted out, either where they are

to remain or in nursery rows. They will succeed nearly -as

_ well if taken off in the spring, but, owing to the period at

_ which they commence growing, this must be attended to very

early, if deferred till that season.

__A-successful practice is to prepare the cuttings of Goose-

_ berries and Currants early in the autumn, and to plant them

at once in the position where they are to grow the succeeding

summer. In planting, set the cuttings into the ground so
deeply that but one bud will be left at or near the surface,
and then, as soon as the frosts of winter come, cover the
whole ground with a light mulch of coarse straw manure, or
other litter three or four inches deep.

- In order to raise plants of the Gooseberry and
Currant, with straight clean stems, which shall
not throw up suckers, it is only necessary, before
planting the cutting, to cut out every eye or bud
to be placed below the surface of the ground,
Fig. 18. The cutting should be about a foot
long, eight inches of which may be inserted in
the ground. To insure greater success in raising ™”
the finer sorts of Gooseberry, or other shrubs, it
is customary to plant the cuttings on the shaded
side of a wall or fence, in deep rich loam, rather
damp than dry. Cuttings of the vine are gener-
ally prepared when trimming the old plants in
autumn or winter; they may then be buried with
their lower ends in the ground, or kept in earth
in the cellar till spring.

Grape cuttings are also madé as soon as it will
answer to prune the vines in the autumn ; and,
being planted at once in the ground, covered as
above noted for Gooseberries and Currants, are _ Fis. 18.
found to grow successfully. per raek ge

Scarce sorts of grapes, which it is desirable to pared | and
multiply extensively, are frequently propagated >”

_ by joints: that is, by buds having about two inches of wood

_ attached to each—every bud in this way forming a plant.

9 Kaa

40 PROPAGATION OF VARIETIES.

When this mode is adopted, it is usual to plant the joints
about half an inch deep, in light soil, im a common hot-bed
prepared for the purpose, or each joint is planted in a pot by —
itself. In the first way a great number of plants may be |
grown in a small space. : f |

Formerly more certain success In propagating the vine by ©
joints was considered gained by halving the joint before plant- —
ing, as shown in Fig. 19; but, recently, operators have prac- —
tised the simple manner of |
preparing the cuttings with —
about two inches of wood be- —
low, and half an inch above
the bud, and then planting in
frames or propagating-houses,
by simply placing the eye or
cutting in a perpendicular position, the bed just level with,
or nearly covered in a bed of clean, sharp, building or lake
sand. A gentle bottom heat is to be maintained steadily, at
the same time keeping the air in the house or frame quite
cool until the lower end of the cutting or bud has commenced
to form roots, when the air of the surface or volume of the
house may be increased in warmth to stimulate growth of
vine.

In the method of growing from single eyés, or two-eye
cuttings, in out-door practice, it is considered best to prepare
the cuttings during winter, and pack them in clean damp—
not wet—sand, in a cool, dark cellar, where they will callus ;
and then, just as soon in the spring as the ground can be
worked, plant the cuttings out, selecting, as far as possible, a
sharp sandy loam for the location, covering the bed half an
inch deep with the soil, and then two to three inches deep
with mulch of sawdust, tan bark, &c.

In preparing cuttings of what are termed hard-wood varie-
ties, such as Delaware, Norton’s Virginia, &c., it is customary
with some propagators to scrape off the outer bark from the
lower end of the cutting, and to soften it by soaking in water
from ten to twenty hours before placing them in the bed or
frame. ;

The large English black mulberry is propagated by cut-
tings, as follows: About the last of October take cuttings
from the thrifty shoots of a bearing tree, cut out all the buds
except two or three at the top, and pare off the bottom of the
cutting just below a bud. Lay in the cuttings in a sheltered
border, burying them so that only the two buds at the top
are exposed, and covering them with some loose straw or lit-
ter. In the spring make a small hot-bed with very sandy
soil, in which to plant the cuttings on taking them out of the

SA EES TES 3 sao 8 ee

Fie. 19.
A vine joint prepared and planted.

PROPAGATION OF VARIETIES, 41

ground, or place each one in a small pot in any hot-bed ready
at hand, and in a few weeks they will be found to have made
Toots freely.

As a general rule, cuttings succeed best when they are .
Pie off just between the young and the previous year’s
wood; or, in the case of young side shoots, when they are
cut off close to the branch preserving the collar of the shoot.
The lower end should be cut smoothly across just below a
_ bud, the soil should in all cases be pressed firmly about the

lower end of the cutting, and it should always be planted

before the buds commence swelling, that the wound may in
some measure heal before growth and the absorption of fluid
commences,

*
F

Propagation by Layers and Suckers.

A layer may be considered as a cutting not entirely sepa-

_ rated from the plant.

_. Layering is a mode of propagation resorted to in increas-
ing some fruit-tree stocks, as the Paradise stock, the Muscle
Plum, and some kinds which do not grow so well from the
seed. Certain varieties of native grape, as the Norton’s Vir-
ginia, which do not root readily by cuttings, are also raised
in this way, and it may be applied to any sort of fruit-tree
which it is desirable to continue on its own root without
grafting.

Fruit-trees are generally layered in the spring, and the
layers may be taken off well-rooted plants in the autumn.

- But they may also be layered with success early in July.

In making layers the ground around the mother plant
should be made light and mellow by digging. Being provided
with some hooked pegs to fasten down the layers, bend down

42 PROPAGATION OF VARIETIES,

a branch, so that the end may recline upon the ground. Open
a little trench three or four inches deep to receive the young ©
wood to be layered; make a cut or tongue, Fig. 20, a, half
- way through the under or upper side of the shoot, pegging
down the branch with the hooked peg, 6, to keep it in its’
place; press the earth slightly round the tongue, and, in fill-
ing in the soil, raise nearly upright the end of the layer, ¢,
which remains above the surface of the ground.

The descending sap, filled with organizable matter, is ar-
rested by this tongue, accumulates there, and the emission of
roots speedily takes place. Ringing, wounding, or twisting
the limb answers the same purpose less perfectly, and indeed
many trees root readily from the mere position of the branches
as layers, and the moisture of the soil.

A tree or plant which is kept for raising layers is called a
stool, and is headed down, both to facilitate the rooting of the
layers and to afford an abundance of shoots near the earth.
Shoots of some of the fruit-tree stocks in the English nurse-
ries are pegged down to the surface before growth commences
in the spring, covered about an inch deep with soil, and at the
end of autumn afford hundreds of plants; almost every bud
making a separate root.

Suckers are shoots sent up from the root, or from portions
of the stem below the surface of the soil, which are easily
separated from the parent plant.

Suckers of fruit-trees are frequently used as stocks for |
budding or grafting upon; but they are greatly inferior to
seedlings for this purpose, as they are always more liable to
produce suckers, and they have not the thrifty, vigorous
habit, or the same power of forming as good roots as seed-
lings. Besides this, should the tree from which they are
taken be diseased, they will be likely to carry the malady
with them.

Propagating by suckers is an easy and desirable way when
we wish to continue a seedling fruit of value on its own root,
and some of our common fruits appear to be more healthy
and permanent when growing in that way. It is also a mode
for increasing the Raspberry; as is also that of runners,
which is a kind of sucker above ground, for the Strawberry.

Propagation by Pieces of Roots.

Many varieties of trees, and nearly all varieties of Black-
berries, Raspberries, Gooseberries, Currants, &c., can be
readily propagated by small pieces of roots. Cut the root
into pieces of about two inches in length, any time in autumn
or winter, and pack them in moist sand, storing where they

PRUNING. 43

will be free*from frost. In spring prepare a frame with a
gentle bottom heat and plant them, covering about an inch
"deep, in a sandy loam ; as soon as they have well started they
may be transplanted out into the open field. Some propaga-
‘tors keep them in the winter packages until the spring is
well advanced and the ground becomes somewhat warmed,
when they plant at once in the open ground, setting the
upper end of the piece of root just level with the ground,
and then covering the whole surface with about three inches

deep of some light mulching material.

CHAPTER IV.
PRUNING.

1. Pruning to promote Growth or modify the Form of Fruit-

trees.

In this country almost all fruit-trees are grown as
standards. In this way they develop their natural forms,
attain the largest size, and produce the greatest quantity of
fruit with the least possible care. Our bright and powerful
sun, reaching every part of the tree, renders the minute sys-
tems of pruning and training, which occupy so large a portion
of the English works on the subject, of little or no moment

_to the cultivator here. Pruning is therefore commonly

_ resorted to only for the purpose of increasing the vigor of
feeble trees, or to regulate and improve the form of healthy
and luxuriant trees.

Pruning has the power of increasing the vigor of a tree in
two ways. If we assume that a certain amount of nourish-
ment is supplied by the roots to all the branches and buds of
a tree, by cutting off one-half of the branches at the proper
season we direct the whole supply of nourishment to the
remaining portion, which will consequently grow with nearly
double their former luxuriance. Again, when a tree becomes
stunted or enfeebled in its growth, the thinness of its inner
bark, with its consequent small sap-vessels (which it must be
remembered are the principal channel for the passage of the
ascending supply of food), renders the upward and downward
circulation tardy, and the growth is small. By heading back
or pruning judiciously, all the force of the nourishing fluid is
thrown into a smaller number of buds, which make new and
luxuriant shoots, larger sap-vessels, and which afford a ready
passage to the fluids, and the tree with these renewed energies
will continue in vigor for a long time.

44 PRUNING.

This treatment is especially valuable in the case of smali
trees of feeble or stunted growth, which are frequently cut back
to a single bud, and a new shoot or shoots full of vigor, gives
a healthy habit to the tree. In the nurseries this practice ong
heading down unthrifty trees is frequently pursued, and small —
orchard trees which have become enfeebled may be treated in the —
same manner, cutting back the head as far as the place where ©
it is wished that new shoots should spring out. Older trees —
should be headed back more sparingly, unless they are greatly 4
enfeebled, and their roots should at the same time be assisted _
by manure. -

A judicious pruning, to modify the form of our standard —
trees, is nearly all that is required in ordinary practice. —
Every fruit-tree, grown in the open orchard or garden as @
common standard, should be allowed to take its natural form, —
the whole efforts of the pruner going no further than to take out
all weak and crowded branches ; those which are filling uselessly
the interior of the tree, where their leaves cannot be duly —
exposed to the light and sun, or those which interfere with the —
growth of others. All pruning of large branches in healthy ~
trees should be avoided, by examining them every season and ~
taking out superfluous shoots while small. Mr. Coxe, the
best American author on fruit-trees, remarks very truly:

‘‘ When orchard trees are pruned, they are apt to throw out —
numerous (superfluous) suckers from the boughs in the follow- —
ing summer; these should be rubbed off when they first
appear, or they may easily be broken off while young and
brittle—cutting is apt to increase their number.”

Where pruning is not required to renovate the vigor of an
enfeebled tree, or to regulate its shape,—in other words, in
the case of a healthy tree which we wish to retain in a state ~
of the greatest luxuriance, health, and vigor,—it may be ~
considered worse than useless. Bearing in mind that growth
is always corresponding to the action of the leaves and
branches, if these are in due proportion and in perfect health,
the knife will always be found rather detrimental to luxu- —
riance and constitutional vigor than beneficial.*

* Ignorant cultivators frequently weaken the energies of young
trees, and cause them to grow up with lean and slender stems, by
injudiciously trimming off the young side shoots and leaves in the
growing season. By taking off these shoots the stem is deprived of
all the leaves which would attract and elaborate the sap, thus prepar-
ing nourishment for the growth of the stem; and the trunk of the
tree does not increase in size half so fast as when the.side branches
are allowed to remain for a time, pruning them away gradually. It
is better, in the case of these young trees, to stop the side branches,
when of moderate length, by pinching out the terminal bud. 4

¥
.
‘ee

PRUNING. 45

The best season for pruning to promote growth, theoretically.
is in autumn, soon after the fall of the leaf. Next to this,
winter pruning, performed in mild weather, is best, and in

orchards this is the season usually most convenient.* In all

_ parts of the country where the winters are not very severe
_ (and always in the Southern or Western States) the roots
are collecting a certain stock of nourishment during the whole
autumn and winter. When a tree is pruned in autumn or
winter this whole supply goes to the remaining branches,
_ while in the case of spring pruning it is partly lost. North
of the 43d degree of latitude, however, the winters are so

severe that winter pruning should be deferred till the last of
February. .

We should especially avoid pruning at that period in
spring when the buds are swelling, and the sap is in full |

_ flow, as the loss of sap by bleeding is very injurious to most

trees, and in some brings on @ serious and incurable canker
in the limks. —

In pruning large limbs, some composition should always be
at hand to cover the wound. This will not only prevent its
cracking by the cold in winter-pruning, but will keep out the
air, and maintain the exposed wood in a sound state until it
is covered with a new layer of bark. Many compositions have
been in fashion abroad for this purpose, which under our sum-
mer sun and winter frosts are nearly worthless, as they
generally crack and fall off in asingle year. The following is
a cheap and admirable application, which we recommend to
all cultivators of fruit-trees.

Composition for wounds made in pruning. Take a quart
of alcohol and dissolve in it as much gum-shellac as will make
a liquid of the consistence of paint. Apply this to the wound
with a common painter’s brush; always paring the wound
smoothly first with the knife. The liquid becomes perfectly
hard, adheres closely, excludes the air perfectly, and is affected
by no change of weather; while at the same time its thin-
ness offers no resistance to the lip of new bark that gradually
closes over the wound. If the composition is kept in a well-
corked bottle, sufficiently wide-mouthed to admit the brush, it
will always be ready for use and suited to the want of the
moment,

To prevent mice or rabbits from girdling trees. Great
injury is done to young orchards in some districts by the

meadow mouse. This little animal always works under cover,

* Experience of many years convinces us that, whatever theory may
suggest, t Dest time to prune in order to promote growth, and to
have the wound healed perfectly, is very early in spring, or as soon as
the severity of winter has passed.

46 PRUNING.

deeply upon the ground. A common and effectual mode of |
deterring it is that of treading down the snow firmly about
the stem directly after every fall of snow. But this is a very
troublesome affair. .

The following mixture will be found to be an effectual pre-_
vention. Take one spadeful of hot slaked lime, one do. of —
clean cow-dung, half do. of soot, one handful of flowers of —
sulphur: mix the whole together with the addition of suffi- —
cient water to bring it to the consistency of thick paint. At —
the approach of winter paint the trunks of the trees suffi- —
ciently high to be beyond the reach of these vermin. Ex-
perience has proved that it does no injury to the tree. <A dry
day should be chosen for its application.

English nurserymen are in the habit of protecting nurseries
of small trees from the attacks of rabbits, simply by distributing —
through the squares of the nursery coarse matches made by
dipping bunches of rags, or bits of tow, in melted sulphur,
and fastening these in split stakes a couple of feet high. The
latter are stuck into the ground, among the trees, at from
12 to 20 feet apart, and are said completely to answer the
purpose.

Wrapping the body of the tree with coarse hardware paper,

letting the lower end of the paper go below the soil at the
crown of the tree, will effectually prevent the attacks of
rabbits.
. Wash for the trunks and branches of fruit-trees. The best
wash for the stems and branches of fruit-trees is made by dis-
solving two pounds of potash in two gallons of water. This
is applied with a brush at any season, but perhaps with most
effect in the spring. One, or at most two applications will
rid the stem of trees of the bark-louse, and render it smooth
and glossy. It is far more efficacious than whitewash, as a
preservative against the attacks of insects, while it promotes
the growth of the tree, and adds to the natural lively color
of the bark.

The wash of soft soap is also a very good one for many
purposes. Though not equal for general purposes to the
potash wash, it is better for old trunks with thick and rigid
bark, as a portion of it remains upon the surface of the bark
for some time, and with the action of every rain is dissolved,
and thus penetrates into all the crevices where insects may be
lodged, destroying them, and softening the bark itself.

2. Pruning to induce Fruitfulness.

There are advantages and disadvantages attending all seasons
of pruning, but our own experience has led us to believe that,

PRUNING. 47

ss tically, a fortnight before midsummer is by far the best
son on the whole for pruning in the Northern and Middle
2s, Wounds made at this season lieal over freely and

ar | balance of the head, and to see at a glance which branches
require removal; and all the stock of organizable matter in

Dcrzics in making vigorous shoots, but forming few or no
: _ blossom buds, and producing no fruit, we have it in our
power by different modes of pruning to "lessen this over-lux-
_uriance, and force it to expand its energies in fruit-bearing.
A successful mode of doing this is by pruning the roots—a
proceeding recently brought into very successful practice by
European gardeners.
_ Root-pruning has the effect of at once cutting off a consid-
erable supply of the nourishment formerly afforded by the
roots of atree. The leaves, losing part of their usual food,
are neither able to grow as rapidly as before, nor to use all
the nutritious matter already in the branches; the branches
therefore become more stunted in their growth, the organ-
_izable matter accumulates, and fruit-buds are directly formed.
The energies of the tree are no longer carried off in growth,
_ and the returning sap is employed in producing fruit-buds for
the next year.
Root-pruning should be performed in autumn or winter,
and it usually consists in laying bare the roots and cutting off
_ smoothly at a distance of a few feet from the trunk (in pro-
_ portion to the size of the tree) the principal roots. Mr. Rivers,
an English nurseryman of celebrity, who has practised this
mode with great success, digs a trench early in November,
eighteen inches deep, round and under his trees to be root-
pruned, cutting off the roots with a sharp spade. By follow-
ing this practice every year he not only throws his trees into
early bearing, but forces Apples, Pears, and the like, grafted
on their own roots, to become prolific dwarfs, growing only
_ six feet apart, trained in a conical form, full of fruit branches,
and producing abundantly. Those dwarf trees, thus annually
root-pruned, he supplies abundantly with old composted
manure at the ends of the roots, thus keeping up their health
and vigor. The plan is an admirable one for small gardens,
or for amateurs who wish to grow a great many sorts in a
small surface. Mr. Rivers, in a pamphlet on this subject,
enumerates the following among the advantages of systematic
root-pruning :.—
_ “1, The facility of thinning (owing to the small size
of the trees), and, in some varieties, of setting the blos-

48 PRUNING.

soms of shy-bearing sorts, and of thinning and gatherin;
the fruit. >

“¢9, It will make the gardener independent of the natura 4
soil of his garden, as a few barrowfuls of rich mould will sup-_
port a tree for a lengthened period, thus placing bad soils
nearly on a level with those the most favorable.

e 3. The capability of removing trees of fifteen or twenty
years’ growth with as much facility as furniture.”

In conclusion, Mr. Rivers recommends caution ; “enough —
of vigor must be left in the tree to support its crop of fruit,
and one, two, or three seasons’ cessation from root-pruning
will often be found necessary.”

Root-pruning in this country will, we think, ‘be most valu-
able in its application to common standard trees, which are
thrifty, but bear little or no frnit. They will generally be
found to require but a single pruning to bring them into a
permanently fruitful condition; and some sorts of Pears and —
Plums, which do not usually give a fair crop till they are
twelve or fourteen years old, may be brought into fruit by
this means as soon as they are of proper size. Several nearly
full-grown peach, pear, and plum trees, on a very rich soil on
the Hudson, which were over-luxuriant, but bore no fruit,
were root-pruned by our advice, and yielded most excellent
and abundant crops afterwards.

In the case of Apple orchards, where the permanent value
depends on the size, longevity, ana continued productiveness
of the trees, it is better to wait patiently and not resort to—
pruning to bring them into bearing, as it cannot be denied
that all excessive pruning shortens somewhat the life of a
tree. Mr. Coxe, indeed, recommended that the first fruit
should never be allowed to ripen on a young apple orchard,
as it lessens very materially the vigor of the trees.

Shortening-in the shoots of Peaches, Nectarines, and Apri-
cots, as we shall hereafter point out, has a strong tendency
to increase the fruitfulness of these trees, since by reducing the
young wood the sap accumulates in the remainder of the
branch, and many bearing shoots are produced instead of one.
And the English practice of spurring-in, which consists in
annually shortening the lateral shoots of trained Pears,
Apples, and the like, in order to make them throw out short
fruit branches or spurs, is founded on the same principle.

Bending down the limbs is an easy and simple means of
throwing such branches directly into fruit. By this means
the circulation is retarded, rapid growth ceases, organizable
matter accumulates, and fruit: buds, as before stated, surely
follow. The limbs are bent while ‘flexible, in June or July,
and tied down below a horizontal line until they retain of

‘PRUNING. 49

[= t .
themselves their new position. "When this can be easily ap-

7 .
t

plied, it is a never-failing mode of rendering such branches
fruitful. It is stated in Loudon’s “ Gardeners’ Magazine,”

- that “a very large crop of Pears was obtained by the Rev.

Mr. Fisher, in Buckinghamshire, from trees which had not
borne at all, by twisting and breaking down the young shoots

late in the autumn, when the wood had become tough; and
the pendent branches afterwards continued perfectly healthy.”

Disbarking and Ringing are two modes that have been

_ recommended by some authors, but of which, except as cu-

rious experiments, we entirely disapprove. Disbarking, that
is, removing the outer bark of the trunk in February, May,

‘or March, is and may be practised with good results on trees

in very sheltered positions, and under glass, but must always

be a somewhat dangerous practice in open orchards, and in a

variable climate like ours; while its good effects may in a

_ great measure be attained by keeping the bark in a healthy

state by a wash of soft soap. Ainging, which is nothing

more than stopping the descending sap in a branch, and

forcing it to organize blossom-buds, by taking off a ring of
bark, say a fourth or half an inch, near midsummer, is a
mode always more or less injurious to the health of the
branch, and if carried to any extent finally destroys the tree.
It is gradually falling into disuse since root-pruning and other
and better modes are becoming known. A ligature or band-
age, tightly applied to the limb, will have temporarily the
same effect as ringing, without so much injury to the branch.

3. Inducing Fruitfulness by other Means.

The influence of certain soils on the productiveness of

fruit-trees is a subject of every-day observation, but the par-

ticular ingredients of the soil which insure this abundant
bearing are not so well known. Limestone soils are almost
invariably productive of all sorts of fruit; and certain strong
loams in this country seem to be equally well adapted to this
end.

In a curious work called the “ Rejuvenescence of Plants,”
&c., by Dr. Schultz, of Berlin, the author, who has devoted
considerable time to the subject, states that common salt and
chloride of lime contribute greatly to the flowering of most
plants, to which, however, they can only be applied with

‘safety in small quantities. “Salts of lime,” he continues,

*“ appear to produce so nearly the same effect as those of pot-
ash and soda, that it is only necessary to place lime within

their reach, if there is no deficiency of manure in the shape
of general food. Lime will in the main promote, in an as-

50 TRAINING.

tonishing degree, the fruit and flowering of most plants, be- {

cause calcareous salts promote evaporation and the concentra-
tion of sap.”

Although we cannot coincide with many of Dr. Schultz’s
views as expressed in this work, yet the remarks just quoted
agree so entirely with facts that have come under our own
observation, that we gladly place them before the cultivator
of fruit-trees. One of the most productive fruit-gardens in
our knowledge is on a limestone soil, and another, more than
usually prolific, in a neighborhood not very fruitful, is every
year treated with a top-dressing of coarse salt, at the rate of
two bushels to the acre. These facts are surely worth the
attention of growers, and should be the subject of more ex-
tended and careful experiments.

Rendering trees more fruitful by dwarfing, and by adapt-
ing them to soils already unfruitful by growing them upon
other and better stocks, we have already placed before the
reader under the head of Graftmg.

CHAPTER V.

TRAINING.

TRAINING fruit-trees is, thanks to our favorable climate, a
proceeding entirely unnecessary in the greater part of the
United States. Our fine dry summers, with the great abun-
dance of strong light and sun, are sufficient to ripen fully the
fruits of temperate climates, so that the whole art of training,
at once the trial and triumph of skill with English fruit-
gardeners, is quite dispensed with; and in the place of long
lines of brick wall and espalier rails, surrounding and dividing
the fruit-garden, all covered with carefully trained trees, we
are proud to show the open orchard, and the borders in the
fruit-garden filled with thrifty and productive standards.
Nothing surprises a British gardener more, knowing the cold
of our winter, than the first sight of peaches and other fine
fruits arriving at full perfection in the Middle States with so
little care; and he sees at once that three-fourths of the great
expense of a fruit-garden here is rendered entirely needless.

Training fruit-trees, in this country, is therefore confined
to the colder districts north of the 43° of latitude, and to the
gardens of amateurs. There can, however, scarcely be a more
beautiful display of the art of the horticulturist than a fine
row of trained trees, their branches arranged with the utmost

TRAINING. 51

_ symmetry and regularity, and covered, in the fruit season,

with large and richly colored fruit.

North of the 43° latitude (or north of the Mohawk) the
peach does not ripen well, and this, as well as some other
rather tender trees, will, in such situations, generally yield
abundant crops when trained on a common upright trellis, or
espalier rail, seven or eight feet high.* Still farther north,
as in Maine or Canada, a wall must be resorted to; but our
own observation leads us to believe that, generally, the
espalier rail will be found not only cheaper and more easily
managed in training, but really preferable to a wall, as full
exposure to light is sufficient without much additional heat.
With regard to walls themselves, in the middle portions of
the Union a southern aspect is almost always the worst,
being too hot in midsummer; a wall running north and
south, and affording east and west aspects, is much the best.
The western aspect is indeed preferable for all tender fruits,
as the blossoms are not there liable to injury from early
frosts. A north wall is useful for producing a later crop.

The objects of training are, by a more complete exposure
of the leaves and branches to the light and sun, to ripen
fruits in a naturally unfavorable climate; to render them
more fruitful—lessening vigor and excessive growth by the
lateral or horizontal arrangement of the branches; and lastly,
economy of space, as trees when trained on a flat surface
occupy much less space in the fruit-garden than standards,
and leave the borders more open for cropping with vegeta-
bles.

Training conical standards. A very easy and simple
mode of training fruit-trees, which has lately come into great
favor with amateurs, is the conical standard, or Quenowille
(pronounced Fenool) of the French. It is applied chiefly to
pears, which when treated in this way may be planted about
eight feet apart, and thus a great variety of sorts may be
grown in a small garden. A great number of the specimen
trees in the London Horticultural Society’s Garden are
trained in this manner; and Loudon remarks, that in 1840

-the Royal Kitchen Garden of Versailles contained two hun-
dred trees trained in the conical manner, with the current
year’s shoots tied down en quenowille. ‘‘ They had attained
the height of from six to twelve feet before the branches

* Cedar or locust posts, set four or eight feet apart, with horizontal
bars let in, and crossed by light perpendicular strips of pine from six
to twelve inches apart, will form an excellent and durable trellis for
espaliers. See Fig. 28. Indeed many gardeners here prefer having
a light trellis a few inches from the wall upon which to train, instead

of nailing directly on the wall.

52 TRAINING.

were bent down; but the effect of this was to cover the
shoots with blossom-buds, and to produce the most extraor-
dinary crops.”

To produce Quenoulle standards, plant a young tree, three
or four feet high, and, after the first summer’s growth, head
back the top and cut-in the side branches, as represented by
the dotted lines on a, Fig. 21. The next season the tree will
shoot out three or four tiers of side branches, according to its
strength. The lowest should be left about eighteen inches
from the ground, and, by pinching off superfluous shoots,
others may be made to grow pretty regularly, so as not to
crowd the head. At the end of this season head back the
leader as in b, to strengthen the side shoots. Next season a
fresh series of lateral shoots will be produced, four or five of
which may be kept every year; and the third or fourth year
the lower branches may be bent down in midsummer, ¢, and

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eto eS —

Fie. 21.

Quenouille or Conical Training, progressive stages. | Conical or Quenouille Training,
complete.
kept in a pendulous position for a year or two, by tying them
to stakes driven in the ground, or to the main stem. This
successive growth at the top, and arrangement of the
limbs below, must be continued till the requisite height—say
ten feet—is attained, when, all the branches assuming their
final form, the tree will resemble Fig. 22. A moderate prun-
ing to produce new wood, and the occasional tying in of a
rambling shoot, will be all that is required. The French

TRAINING. 53

-quenouille training is performed with dwarf stocks, but the
trees are more thrifty and durable when grafted on their own
stocks, and kept within proper bounds by root-pruning after
Mr. Rivers’s method, explained in a previous page.

Pyramids and bushes are trees adapted for small gardens,
and not standards such as are planted in orchards. Mr.
Rivers, whose success in training and fruiting dwarf trees
has hardly an equal, gives the following directions :—“ If a
young gardener intends to plant, and wishes to train up his
trees so that they will become quite perfect in shape, he
- should select plants one year old from the bud or graft, with
single upright stems; these will of course have good buds
down to the junction of the graft with the stock. The first
spring a tree of this description should be headed down, so as
to leave the stem about eighteen inches long. If the soil be
rich, from five to six and seven shoots will be produced ; one
of these must be made the leader, and if not inclined to be
quite perpendicular, it must be fastened to a stake. As soon
in summer as the leading shoot is ten inches long, its end
must be pinched off; and if it pushes forth two or more
shoots, pinch off all but one to three leaves, leaving the top-
most for a leader. The side shoots will in most cases assume
a regular shape; if not, they may be this first season tied to
slight stakes, to make them grow in the proper direction.
This is best done by bringing down and fastening the end of
each shoot to a slight stake, so that an open pyramid may be
formed ; for if it is too close and cypress-like, enough air is
not admitted to the fruit. They may remain unpruned till
the end of August, when each shoot must be shortened to
within eight buds of the stem. This will leave the tree so
that no pruning in winter will be required. The second sea-
son the tree will make vigorous growth; the side shoots
which were topped last August will each put forth three,
four, or more shoots. In June, as soon as these have made
four leaves, they must be pinched off to three leaves, and if
these spurs put forth shoots, which they often do, every shoot
must be pinched down to one leaf, all but the leading shoot of
each side branch. This must be left on, to exhaust the tree
of its superabundant sap, till the end of August. The per-
pendicular leader must be topped once or twice—in short, as
soon as it has grown ten inches, pinch off its top, and if it
break into two or three shoots, pinch them all but the leader,
as directed for the first season ; in a few years most symmet-
rical trees may be formed.”

The best modes of training for this country, on walls or
espaliers, are fan-cordon and horizontal training. The first
is the simplest and easiest mode of training the Peach, the

54 TRAINING.

Apricot, Nectarine, and Cherry; and the latter is best adapted
to the Pear. In training to a wall, the branches are fastened
in their places by shreds of leather and nails; and as espaliers,
by tying them with slips of bass matting to the rails of the
trellis.

Cordon-training has within the past few years become quite
a feature among French gardeners, and is now being practised
with success by many amateurs in this country. There are
a number of varied modes of training en cordon, among which
those termed oblique cordon and espalier or lateral cor-
don are most in use. Oblique cordon training serves to test
in a small space a large number of varieties, and may in many
cases be adopted with great satisfaction. Dubreil says: “In
its practice’ choose healthy and vigorous young trees of one
year’s growth, carrying only one stem. Plant them sixteen
inches apart, and incline them one over the other at an angle
of sixty degrees. Cut off about one-third of the length at or
just above a front fruit-bud. - During the following summer
favor as much as possible the development of the terminal
shoot; all the others must be transformed into fruit branches
by the same means as described for pyramidal trees. The
second pruning has for its object to transform the lateral
shoots into fruit-spurs ; the new extension of the stem must
be cut back one-third. If the terminal extension has grown
but slightly, and shows signs of weakness, the cut must be
made lower down on the two-years wood, in order to obtain
a more vigorous terminal shoot. By the time of the third
pruning, the young stem has generally attained two-thirds of
its entire length; it must then be inclined to an angle
of 45°.”

The same pruning of side branches and terminal shoot
must be performed as last year, and continued from year to
year until the desired height for covering the wall or trellis
is attained ; afterwards it must be yearly cut back about two
feet, for the purpose of allowing a vigorous shoot to grow
from the end, and thus keep up a healthy circulation.

Espalier or lateral cordon training is adapted to the borders
of walks in gardens, and is suited more to the Apple worked
on the Paradise stock than any other variety of tree. It is
termed double or single arm cordon, as the trees have arms
trained one or both ways. Fig. 23 shows at a a young maid-
en tree pruned for planting, while 6 shows the same with its
limbs tied down to a wire, which is upheld by stakes about
one foot above the ground, and secured firmly at each end of
the line.

Fig. 24 shows the plants after being two or three years
trained in single cordon—the terminal shoot of each tree

' TRAINING. 55

: being united by inarching at the junction with the stem and
_ branch.

The following account of fan-training and horizontal train-
ing is so concisely abridged from the practice of the best
English gardens, in the “Suburban Horticulturist,” that we
cannot do better than to place it before the reader.

Fie. 24,

_ Fam-training in the common English manner. A maiden
plant (a tree but one year from the graft) being planted, “is
to be headed down to four buds or eyes, placed in such a
manner as to throw out two shoots on each side, as shown in
Fig. 25. The following season the two uppermost shoots are

Fie. 25, Fie. 26.
Fan-training, first stage. Fan-training, second stage.

to be headed down to three eyes, placed in such a manner as
to throw out one leading shoot and one shoot on each side;
the two lowermost shoots are to be headed down to two eyes,
so as to throw out one leading shoot and one shoot.on the
uppermost side, as shown in Fig. 26. We have now five
leading shoots on each side, well placed, to form our future
tree. ach of these shoots must be placed in the exact posi-

56 TRAINING.

tion in which it is to remain; and as it is these shoots which

are to form the future tree, none of them are to beshortened.
The tree should by no means be suffered to bear any fruit
this year. Each shoot must now be allowed to produce,
besides the leading shoot at its extremity, two other shoots
on the uppermost side, one near to the bottom and one about _
midway up the stem; there must also be one shoot on the —

undermost side, placed about midway between the other two.
All the other shoots must be pinched off in their infant state.
The tree will then assume, at the end of the year, the appear-
ance shown in Fig. 27, From this time it may be allowed to

Snes Bon a ae
Fie. 27.
Fan-training, third stage.
bear what crop of fruit the gardener thinks it able to carry;
in determining which he ought never to overrate the vigor of
the tree. All of these shoots except the leading ones must at
the proper season be shortened, but to what length must be
left entirely to the judgment of the gardener, it of course
depending upon the vigor of the tree. Im shortening the
shoot, care should be taken to cut back to a wood-bud that
will produce a shoot for the following year. Cut close to the
bud, so that the wound may heal the following season, The
following year each shoot at the extremities of the leading
branches should produce, besides the leading shoot, one on
the upper and two on the under part, more or less, according
to the vigor of the tree; whilst each of the secondary branches
should produce, besides the leading shoot, one other placed
near to the bottom ; for the grand art of pruning, in all systems
to which this class of trees is subjected, consists in preserving
a sufficient quantity of young wood at the bottom of the
tree; and on no account must the gardener cut away clean
any shoots so placed, without well considering if they will be
wanted, not only for the present but for the future good
appearance of the tree. The quantity of young wood annually
laid in must depend upon the vigor of the tree. It would be
ridiculous to lay the same quantity into a weakly tree as into

TRAINING. 57

a tree in full vigor. The gardener here must use his own
judgment. But if any of the leading shoots manifest a dis-
position to outstrip the others, a portion of young shoots
must be laid in, and a greater quantity of fruit suffered
to ripen on the over-vigorous branch. At the same time a
smaller quantity of fruit than usual must be left to ripen on

i WHALE YU
A WZ ey
at A f 1 VEE)
SONG al ey 4, Z Z
Bt see

Fan-training, complete.

the weaker branch. This will tend to restore the equilibrium
better than any other method. Fig. 28 presents us with the
figure of a tree in a more advanced state, well balanced, and
well calculated for an equal distribution of the sap all over
its surface. [We have varied this figure by representing it
trained on a trellis, instead of a wall.] Whenever any of the
lower shoots have advanced so far as to incommode the
others, they should be cut back to a yearling shoot ; this will
give them room, and keep the lower part of the tree in order.
In nailing to a wall, care must be taken not to bruise any
part of the shoot ; the wounds made by the knife heal quickly,
but a bruise often proves incurable. Never let a nail gall
any part of the tree; it will endanger the life of the branch.
In nailing-in the young shoots, dispose them as straight and
regular as possible; it will look workman-like. . Whatever
system of training is pursued, the leading branches should be
Jaid-in in the exact position they are to remain ; for wherever
a large branch is brought down to fill the lower part of the
wall, the free ascent of the sap is obstructed by the extension
of the upper, and contraction of the lower parts of the branch.

It is thus robbed of part of its former vigor, while it seldom
fails to throw out, immediately behind the parts most beaks

one or more vigorous shoots.”

‘58 TRAINING.

Horizontal training consists in preserving an upright leader,
with lateral shoots trained at regular intervals. These inter-
vals may be from a foot to eighteen inches for pears and
apples, and about nine inches for cherries and plums. “A
maiden plant with three shoots having been procured, the two

Fie. 29. :
Horizontal training, first stage. Horizontal training, second stage,

side shoots are laid in horizontally, and the centre one up-
right, as in Fig. 29; all the buds being rubbed off the latter
but three, viz.: one next the top for a vertical leader, and .
one on each side near the top, for horizontal branches. In
the course of the first summer after planting, the shoots may
be allowed to grow without being stopped. In the autumn
of the first year the two laterals produced are nailed or tied
in, and also the shoots produced from the extremities of the
lower laterals; the centre shoot being headed down as before,
as shown in Fig. 30. But in the second summer, when the
main shoot has attained the length of ten or twelve inches, it
may be stopped; which, if the plant is in proper vigor, will
cause it throw out two horizoutal branches, in addition to
those which were thown out from those of the preceding year.

Fig. 31.
Horizontal training, third stage.

The tree will now be in its second summer, and will have four
horizontal branches on each side of the upright stem, as in
Fig. 315 and, by persevering in this system, four horizontal
branches will be produced in each year till the tree reaches

TRANSPLANTING. 59

the top of the wall (or espalier), when the upright stem must
terminate in two horizontal branches. In the following au-
tumn the tree will have the appearance of Fig. 32. ”— Suburb-
an Horticulturist, pp. 363: 372.

Fo es ees re ae

Fig. 32.
Horizontal training, fourth year

Training fruit-trees is nowhere in the United States prac-
tised to much extent, nor is it considered desirable in the
general practice of fruit-growing. The additional labor is not
met by a balance in superior quantity of product, and, while
occasionally a few specimens may be procured in this manner
of great beauty and excellence, the general crop is not satis-
factory or profitable, either to the amateur or the market-
grower.

CHAPTER VI.
TRANSPLANTING.

As nearly all fruit-trees are raised first in nurseries, and
then removed to their final position in the orchard or fruit-
garden ; as upon’the manner of this removal depends not only
their slow or rapid growth, their feebleness or vigor after-
wards, and in many cases even their life, it is evident that 1
is in the highest degree important to understand and practise
well this transplanting.

The season best adapted for transplanting fruit-trees is a
matter open to much difference of opinion among horticul-
turists ; a difference founded mainly on experience, but with-

60: . TRANSPLANTING...

out taking into account variation of climate and soils, two
very important circumstances in all operations of this kind.

All physiologists, however, agree that the best season for — a

transplanting deciduous trees is in autumn, directly after the
fall of the leaf. The tree is then in a completely dormant state.
Transplanted at this early season, whatever wounds may have
been made in the roots commence healing at once, as a deposit
directly takes place of granulous matter from the wound, and
when the spring arrives the tree is already somewhat estab-
lished, and ready to commence its growth. Early autumn
planting is for this reason greatly to be preferred in all mild
climates and dry soils; and even for hardy trees, as the apple,
in colder latitudes; as the fixed position in the ground, which
trees planted then get by the autumnal and early spring rains,
gives them an advantage at the next season of growth over
newly-moved trees.

On the other hand, in northern portions of the Union,
where the winters commence early, and are severe, spring
planting is greatly preferred. There autumn and winter are
not mild enough to allow this gradual process of healing and
establishing the roots to go on; for when the ground is frozen
to the depth of the roots of a tree, all that slow growth and
connection of nutriment by the roots is necessarily at an end.
And the more tender sorts of fruit-trees, the Peach and
Apricot, which are less hardy when newly planted than when
their roots are entire, and well fixed in the soil, are liable to’
injury in their branches by the cold. The proper time, in
such a climate, is as early as the ground is in a fit condition
in the spring. : |

Karly in autumn, and in spring before the buds expand,
may as a general rule be considered the best seasons for trans-
planting. It is true that there are instances of excellent
success in planting at all seasons, except midsummer; and
there are many who, from having been once or twice success-
ful in transplanting when trees were nearly in leaf, avow that
to be the best season; not taking into account that their
success was probably entirely owing to a fortunately damp
state of the atmosphere at the time, and abundant rains after
the experiment was performed. Inthe Middle States we are
frequently liable to a dry period in early summer, directly
_ following the season of removal, and if transplanting is de-
ferred to a late period in spring, many of the trees will perish
from drought before their roots become established in the soil.
Spring planting should therefore always be performed as soon
as possible, that the roots may have the great benéfit of the
early and abundant rains of that season, and get well started
before the heat of summer commences, For the neighborhood

qj
wet
eB
ty,
we
r

TRANSPLANTING. 61

of New York, therefore, the best periods are from the fall of
the leaf to the middle of November, in autumn, and from the
close of winter to the middle of April, in the spring; though
commonly the seasons of removal are frequently extended a
month beyond these limits.

Taking up the trees is an important part of the operation.
A transplanter should never forget that it is by the delicate
and tender points or extremities of the root that trees take
up their food; and that the chance of complete success is les-
sened by every one of these points that is bruised or destroyed.
If we could remove trees with every fibre entire, as we do a
plant in a pot, they would scarcely show any sign of their

change of position. In most cases, especially in that of trees

taken from nurseries, this is, by the operation of removal,
nearly impossible. But although we may not hope to get
every root entire, we may, with proper care, preserve by far
the larger portion of them, and more particularly the small
and delicate fibres. After being taken up, they should be
planted directly ; or, if this cannot be done, they should be
kept from drying by a covering of mats, and, when sent to a
distance, by being packed in damp moss.*

Preparing the places. Here is the fatal stumbling-block
of all novices and ignorant persons in transplanting. An
English gardener, when he is about to plant fruit-trees, talks
about preparing his borders; an American says he will
dig his holes ; and we cannot give a more forcible illustration
of the ideas of two persons as to the wants of a fruit-tree, or
a better notion of the comparative provision made to supply
these wants, than by contrasting the two phrases themselves.
The one looks upon a tree as a living being, whose life is to
be rendered long, vigorous, and fruitful by a good supply of
food, and a soil mellow and easily penetrated by the smallest
fibre; the other considers it very much in the light of a
truncheon or a post, which he thrusts into the smallest possible
hole, and supplies with the least portion of manure, trusting
to what he seems to believe the inextinguishable powers of
nature to make roots and branches under any circumstances.
It is true that the terms differ somewhat from the nature of
the culture and the greater preparation necessary in planting
fruit-trees in England, but this is not by any means sufficient
to justify the different modes of performing the same opera-
tion there and here.

* We should notice an important exception to this in the case of
trees packed for shipping across the Atlantic. In this case they should
be packed only in dry moss; the moisture of the sea air being sufficient
to keep the roots in good condition, while if packed in damp moss

_ they will be injured by rotting or excessive growth.

62 TRANSPLANTING.

In truth, in this country, where the sun and climate are so
favorable, where pruning and training are comparatively so
little necessary, the great requisite to success in the ordinary
culture of fruit-trees is the proper preparation of the soil be-
fore a tree is planted. Whether a transplanted tree shall
struggle several years to recover, or grow moderately after a
short time, or at once start into a very luxuriant and vigorous
growth, depends entirely upon the amount of care and labor
the planter is willing to bestow on the soil for his trees. We
have seen several instances where, side by side, one man plant-
ed his trees in large spaces of deeply moved and rich soil, and
another in small holes in the common mode, which uniformly
showed the trees of the first larger after five years than those
of the last after twelve.

No fruit-tree should be planted in a hole of less size than
three feet square, and eighteen inches to two feet deep. To
this size and depth tke soil should be removed and well pul-
verized, and it should, if necessary, be properly enriched by
the application of well-rotted manure, which must be thorough-
ly mixed with the whole mass of prepared soil by repeated
turnings with the spade. This preparation will answer, but
the most skilful cultivators among us make their spaces four
or five feet in diameter, or three times the size of the roots,
and it is incredible how much the luxuriance and vigor of
growth, even in a poor soil, is promoted by this. No after-
mending of the soil, or top-dressings applied to the surface,
can, in a climate of dry summers like ours, equal the effects
of this early and deep loosening and enriching the soil. Its
effects on the growth and health of the tree are permanent,
and the little expense and care necessary in this preparation
is a source of early and constant pleasure to the planter. This
preparation may be made just before the tree is planted, but
in heavy soils it is much better to do it several months previ-
ously; and no shallow ploughing of the soil can obviate the
necessity and advantages of the practice where healthy, vigor-
ous orchards or fruit-gardens are desired.

The whole art of transplanting, after this, consists in placing
the roots as they were before, or in the most favorable posi-
tion for growth. Begin by filling the hole with prepared soil,
within as many inches of the top as will allow the tree to
stand exactly as deep as it previously stood. With the spade,
shape the soil for the roots in the form of a little hillock on
which to place the roots—and not, as is commonly done, in
the form of a hollow; the roots will then extend in their nat-
ural position, not being forced to turn up at the ends. Next
examine the roots, and cut off all wounded parts, paring the
wound smooth, cutting from the under side. Hold the tree

TRANSPLANTING. 63

| upright on its little mound in the hole of prepared soil; ex-
tend the roots, and cover them carefully with the remaining
pulverized soil. As much of the success of transplanting de-
pends on bringing the soil in contact with every fibre, so as
to leave no hollows to cause the decay of the roots, not only
must this be secured by patiently filling in all cavities among
the roots, but, when the trees are not quite small, it is custom-
ary to pour in a pail of water when the roots are nearly all
covered with soil. This carries the liquid mould to every
hidden part. After the water has settled away, fill up the
hole, and avoid the common practice of shaking it up and
down by the stem. In windy situations it will be necessary
to place a stake by the side of each tree, to hold it upright,
until it shall have taken firm root in the soil, but it is not

_ needful in ordinary cases.

Avoid deep planting. More than half the losses in orchard
planting in America arises from this cause, and the equally
common one of crowding the earth too tightly about the roots.
No tree should be placed deeper than it formerly grew, as its
roots are stifled from the want of air, or starved by the
poverty of the soil at the depth where they are placed. It
is much the better and more natural process in fact to plant
the tree so that it shall, when the whole is complete, appear
just as deep as before, but standing on a little mound two or
three inches higher than the level of the ground abqut. This,
when the mound settles, will leave it nearly on the level with
the previous surface.

Mulching is an excellent practice with transplanted trees,
and more especially for those which are removed late in the
spring. Mulching is nothing more than covering the ground
about the stems with coarse straw, or litter from the barn-yard,
which by preventing evaporation keeps the soil from becoming
dry, and maintains it in that moist and equable condition of
temperature most favorable to the growth of young roots. Very
many trees, in a dry season, fail at midsummer, after having
made a fine start, from the parched and variable condition of
the earth about the roots. Watering frequently fails to save
such trees, but mulching when they are planted will entirely
obviate the necessity of watering in dry seasons, and promote
growth under any circumstances. Indeed watering upon the
surface, as commonly performed, is a most injurious practice,
as the roots, stimulated at one period of the day by water,
are only rendered more susceptible to the action of the hot
sun at another, and the surface of the ground becomes so hard
by repeated watering that the beneficial access of the air is
almost cut off. If trees are well watered in the holes, while
transplanting is going on, they will rarely need it again, and

64 TRANSPLANTING.

we may say never, if they are well mulched directly afte
planting. i j .
The best manure to be used in preparing the soil for trans
planting trees is a compost formed of two-thirds muck or —
black peat earth, reduced by fermenting it several months in.
a heap with one-third fresh barn-yard manure. Almost every —
farm will supply this, and it is more permanent in its effects, —
and less drying in its nature, than the common manure of the —
stable. An admirable manure, recently applied with great —
success, is charcoal—the smali broken bits and refuse of the —
charcoal pits—mixed intimately with the soil. Air-slaked —
lime is an excellent manure for fruit-trees in soils that are not
naturally calcareous. Two or three handfuls may be mixed —
with the soil when preparing each space for planting, and a_
top-dressing may be applied with advantage occasionally after-
wards, to increase their productiveness. But wherever large ©
orchards or fruit-gardens are to be planted, the muck compost _
heap should be made ready beforehand,.as it is the cheapest, —
most valuable, and durable of all manures for fruit- trees.
Pruning the heads of transplanted trees, at the season of
removal, we think generally an injurious practice. It is cer- —
tainly needless and hurtful in the case of small trees, or those
of such a size as will allow the roots to be taken up nearly ~
entire; for as the action of the branches and the roots is pre+ _
cisely reciprocal, and as new roots are rapidly formed just in —
proportion to the healthy action of the leaves, it follows that
by needlessly cutting off the branches we lessen the vital ac-_
tion of the whole tree. At the same time, where trees are
transplanted of so large a size that some of the roots are lost
in removing them, it is necessary to cut back or shorten a few
of the branches,—as many as will restore the balance of the
system,—otherwise the perspiration of the leaves may be so ©
great as to exhaust the supply of sap faster than the roots can
collect it. A little judgment only is necessary to see at a glance
how much of the top must be pruned away, before planting
the tree, to equalize the loss between the branches and the —
roots. ;
When it is necessary to transplant fruit-trees of large size, —
the best practice is to prepare them previously by digging a
trench round the whole mass of roots, undermining them, and —
cutting off all roots projecting beyond this line. The trench ©
should be dug at such a distance from the tree as will include ©
all the large and sufficient ball of roots, and it should be done ©
early in the spring when it is desirable to remove the tree the —
next year. After all the roots that extend to this circular —
trench are cut off, the earth is replaced, and by the season —
following an abundance of small fibres is sent out by the am-—

Wer

TRANSPLANTING. 65

_ putated roots, which, when the whole is removed, will insure
the success and speedy growth of the tree. This is more
completely the case when the tree is prepared two years
before transplanting. A variation of this mode, which has
been found quite as successful and less laborious, consists in
leaving the trench open and covering it with boards only, or
boards with a top layer of turf. The tree then is somewhat
checked in its growth, it throws out an abundance of small
fibres into the ball of earth containing the roots, and is the
next season transplanted with great ease and safety.

The proper size for transplanting varies somewhat with the
sort of tree and the kind of culture intended. It is, however,
a maxim equally well settled, both among-theorists and the
best practical men, that health, immediate vigor, and dura-
tion are all greatly promoted by transplanting fruit-trees of
small size—from three to six or seven feet. We are fully

aware with what impatience the beginner, or a person who
knows little of the culture of trees, looks upon trees of this
size—one who is eager to plant an orchard and stock a garden
with large trees, thinking to gather a crop the next year. The
latter may indeed be done. but the transplanting so affects
the tree that its first scanty crop is followed by a long season
of rest and feeble growth, while the plantation of young trees
is making wood rapidly, and soon comes into a healthy and
long-continued state of productiveness—often long indeed
before the large trees have fairly arrived at that condition.
The small tree, transplanted with its system of roots and
branches entire, suffers little or no check; the older and
larger tree, losing part of its roots, requires several years to
resume its former vigor. The constitution of the small tree
is healthy and unimpaired; that of the large is frequently
much enfeebled. A stout and vigorous habit—what the
nurserymen call a good stocky plant—is the true criterion of
merit in selecting fruit-trees for transplanting.

Trees intended for orchards, being often more exposed than
those in gardens, should be somewhat larger—not less than
six, or more than eight feet is the best size. For gardens, all
experienced cultivators agree that a smaller size is preferable ;
we prefer plants two years old from the graft. Most garden-
ers abroad, when they select trees with more than usual care,
take what are called maiden plants,—those one year old from
the graft,—and there can be no doubt that, taking into ac-
count health, duration, and the ease with which such a tree
can be nade to grow into any form, this is truly the prefer-
able size for removal into a fruit-garden. But we are an im-
patient people, and it is not till after another century of trial
and experience in the culture of fruit-trees, that cultivators

66 TRANSPLANTING.

generally in this country will become aware of the truth of
this fact.

The facility with which the different fruit-trees may be
transplanted differs considerably. Plums are generally re-
moved with most success, and after them nearly in the order
as follows: Quinces, Apples, Pears, Peaches, Nectarines,
Apricots, and Cherries ; the latter succeeding with some dif-
ficulty when of large size. :

Laying in by the heels is a practice adopted as a temporary
kind of planting when a larger quantity of trees is at hand
than can be set out immediately. A trench is opened, and
the roots are laid in and covered with soil, the tops being
previously placed in a sloping position, inclining to within a
few feet of the surface. In this way they are kept fresh and
in good order until it is convenient to plant them finally. In
northern districts, where the autumn is often too severe for
planting, and the spring is frequently too late to receive trees
in time from nurseries farther south, it is a common and suc-
cessful mode to procure trees in autumn, and lay them in by
the heels until spring, covering over the tops of the more
tender sorts, if necessary, with coarse litter.*

In planting an orchard, always avoid placing the trees in
the same spot, or near, where an old tree stood before. Ex-
perience has taught us that the growth of a young tree, in
such a position, is weak and feeble; the nourishment suitable
to that kind of tree having already been exhausted by a pre-
vious growth, and the soil being half filled with old and de-
cayed roots which are detrimental to the health of the young
tree.

* We have often known trees entirely destroyed by want of a little
extra care in heading them in. Select first a dry knoll, or position where
no water can stand, and, if possible, sheltered from the southern sun.
After first digging a trench one foot or more deep, lay the trees down
at an angle of about 45°, their tops to the south; then make the soil
mellow and fine, and thoroughly intermingle it with the roots, filling
all interstices, and covering them at least eighteen inches deep.

Trees are sometimes received in a frozen condition. They should
then be placed at once, without unpacking, in a dark cellar, and left
until gradually thawed out; or they may be at once—if the earth will
allow—buried, tops and roots entire, beneath the ground, and there
left for a few days, or until a moist cloudy day occurs for opening and
exposing them to the light and air. This latter course is also a good
one for trees that are received a in dry or shrivelled state.

‘THE POSITION OF FRUIT-TREES. 67

CHAPTER VII.

THE POSITION OF FRUIT-TREES—SOIL AND ASPECT.

_ In our favorable climate many fruit-trees will thrive and

_ produce some fruit in almost any soil, except dry sand or wet
‘swamps. But there is much to be gained in all climates by
a judicious selection of soil, when this is in our power, or by |
that improvement which may generally be effected in inferior
soils, where we are necessarily limited to such. As we shall,
in treating the culture of each genus of fruit, state more in
detail the soils especially adapted to its growth, our remarks
here will be confined to the subject of soils generally for the
orchard and fruit-garden.

The soils usually selected for making plantations of fruit-
trees may be divided into light sandy loams, gravelly loams,
strong loams, and clayey loams; the first having-a large pro-
portion of sand, and the last a large proportion of clay.

The soil most inviting to the eye is a light sandy loam, and
as it is also a very common soil, more than half the fruit-gar-
dens in the country are composed of this mould. The easy
manner in which it is worked, owing to its loose and very
friable nature, and the rapidity with which, from its warmth,
crops of all kinds come into bearing, cause it to be looked
upon with almost universal favor. Notwithstanding this, a
pretty careful observation for several years has convinced us
that a light sandy soil is, on the whole, the worst soil for
fruit-trees. Under the bright skies of July and August, a
fruit-tree requires a soil which will retain and afford a mod-
erate and continued supply of moisture, and here the sandy
soil fails. In consequence of this the vigor of the tree is
checked, and it becomes feeble in its growth, and is compara-
tively short-lived or unproductive. As atree ina feeble state
is always most liable to the attacks of insects, those on a sandy
soil are the first to fall a prey to numerous maladies.* The
open loose texture of a sandy soil, joined to its warmth, af-
fords an easy passage and an excellent habitation for all in-
sects that pass part of their lives in the ground, preparatory
to rising out of it to attack the fruit, foliage, or branches of
the tree.

_ Such are some of the disadvantages of a light sandy soil ;
and in thoroughly examining many of the fruit-gardens of the
Middle States the last few seasons, we could not fail to be
struck with the fact that, in nine cases out of ten, where a

* This remark applies to the middle and southern portions of this
country. North of the 43° a light sandy soil is perhaps preferable, as
warmer and earlier.

68 THE POSITION OF FRUIT-TREES.

variety of fruit was unusually liable to disease, to blight, or
to the attacks of certain fruit-destroying insects, as the cureu- |
lio, the trees themselves were on sandy soils; while on the
other hand, and frequently in the same neighborhood, the —
same sorts were growing luxuriantly and bearing abundant —
crops where the soil was a rather strong loam.* Fora few
years the growth and productiveness of the trees upon sandy _
soil is all that can be desired ; but the trees are shorter lived, —
and sooner fall into decay than where the soil is stronger. If —
there is any exception to this rule, it is only in the case of ©
the Peach ; and, judging from the superior flavor of this fruit —
on stronger soils, we are inclined to doubt the value of the —
exception even here. i
Gravelly loams are frequently much better adapted for or-
chards than sandy, especially where the loam is of a strong —
quality, and the gravel is not in excess; and the hardier fruits
usually do well on this kind of soil. 4
Strong loams, by which we mean a loam with only just a_
sufficient portion of sand to make it easily worked, are, on —
the whole, by far the best for fruit-gardens in this country.
A strong loam is usually a deep soil, and affords, during the ©
whole heat of summer, a proper supply of moisture and
nourishment to the roots of trees, Fruit-trees do not come
into a bearing state so soon in a strong as in a sandy loam, ©
because the growth of wood is more vigorous, and fruit-buds
are not so soon formed ; but they bear larger crops, are much
less liable to many diseases, and their longevity is much
greater. The largest and most productive orchards of the
Apple and Pear in this country are upon soils of this kind. _
Clayey loams are, when well drained, and when the clay is
not in excess, good fruit soils—they are usually strong and
deep soils, though rather heavy and difficult to work. Trees
that will flourish on these soils, such as the Apple, Pear,
Cherry, Plum, and Apricot, usually are very free from dis-—
ease or insects, and bear large crops. In a moist climate,
like that of England, fruit-trees on a clayey loam would die
of canker, brought on by the excessive quantity of water con-
tained in the soil, but such is not the case under the high and
warm temperature of our summers. The finest, largest, and .
most productive Plums and Pears within our knowledge, grow

_™ As an instance in point, the owner of one of the most highly cul-—
tivated gardens in the vicinity of Boston was showing us, in despair, —
some trees of the Seckel Pear, upon which he could no longer get ~
good crops or fair fruit, and lamenting the degeneracy of the sort. —
The next day we saw in a neighboring garden beautiful crops of this
Pear growing with the least possible care. The garden in the first
case was a light sandy loam, in the second, a strong loam. ;

tiaras Ss

THE POSITION OF FRUIT-TREES. 69
- in sites on the North River, where the soil is a stiff clayey
loam, almost approaching a clay. Those fruits that on light
sandy soils are almost worthless, from their liability to dis-
_ ease and the attacks of insects, are here surprisingly luxuriant
and fruitful.
_ It is, however, well to remark, that some varieties of fruit,
perhaps from the circumstances of their origin, succeed better
on sandy soils than any other ; thus the Newtown Pippin will
only arrive at perfection in a strong loam, while the Summer
Queen is finer when grown on a sandy soil. But there are
exceptions to all rules, and what we have already stated, as
_to the relative quality of soils, will apply pretty generally to
the whole of this country, and it may be added that calca-
_reous soils, of whatever texture, are better than soils of the
same quality were no limestone is present.

Trenching is the most complete method of improving a

‘soil too sandy, when the subsoil below is of a loamy or clayey
nature. Deep subsoil ploughing, by bringing up a sufficient
quantity of the stratum below, will answer the same purpose.
When the subsoil of a sandy soil is sand or gravel, the sur-
face can only be improved by top-dressings or the application
of manures. ‘Top-dressing with clay is the most simple
means of changing the nature of such a soil, and it is sur-
prising how moderate a quantity of clay will give a closer
texture to light sandy soils. In manuring such soils, we may
greatly improve their nature as well as condition by using
composts of peat or bog earth, swamp muck, or river mud,
instead of common barn-yard or stable manure. The former
are not only more permanent and better as manures for fruit-
trees, but they gradually consolidate and improve the whole
texture of the soil.
_ Indeed, no fruit-garden, where the soil is not naturally deep
and rich, is in perfect condition for planting trees, unless the
soil has been well trenched two spades in depth. This
creates a matrix for the roots so deep and permanent that
they retain their vigor and luxuriance through the droughts
of summer, and continue for a long time in a state of health
and productiveness.

It is difficult to give any precise rules as to aspect. We
have seen fine fruit gardens here in all aspects. Perhaps the
very best aspect on the whole is a gentle slope to the south-
west, because in such positions the trees when in blossom are
somewhat protected from the bad effects of a morning sun
after spring frosts. But, to remedy this more perfectly, it
is sometimes the ‘practice to plant on the north sides of hills,
and this is an effectual way where early frosts are fatal, and
where the season is long and warm enough to ripen the fruit

70 THE POSITION OF FRUIT-TREES:

in any exposure. A fine south slope is, south of New York, e |
frequently found too warm for many fruit trees in soils that
are light and dry. . |

Deep valleys with small streams of water are the worst —
situations for fruit-trees, as the cold air settles down in these
valleys in a caim frosty night, and buds and blossoms are
very frequently destroyed. We know a rich and fertile val-
ley of this kind in Connecticut where the Cherry will scarcely _
grow, and a crop of the Apple or the Pear is not obtained
once in ten years; while the adjacent hill-tops and high
country, a couple or three miles distant, yield abundant crops
annually. On the other hand, the borders of large rivers, as
the Hudson, or of some of our large inland lakes, are the
most favorable situations for fruit-trees, as the climate is
rendered milder by larger bodies of water. In the garden
where we write, a fourth of a mile from the Hudson, we have
frequently seen ice formed during the night of the thickness
of a dollar, when the blossoms of the Apricot were fully ex- —
panded, without doing the least harm to that tender fruit.
This is owing to the slight fog rising from the river in the
morning, which, softening. the rays of the sun, and dissolving
gradually the frosts, prevents the injurious effects of sudden
thawing. At the same time, a couple of miles from the
shores, this fruit will often be quite destroyed. In short, the
season on the lower half of the Hudson may, from the ame-
liorating influence of the river, be said to be a month longer
—a fortnight earlier in spring and later in autumn—than in
the same latitude a few miles distant; and crops of the more
tender fruits are therefore much more certain on the banks
of large rivers or lakes than in inland districts of the same
climate.

As our native forests become cleared away the climate is
changed and becomes more harsh; hence it is found desirable
to construct some kind of protection from the point of most
destructive harsh winds and storms. Belts of trees, either
evergreen or deciduous, or both mingled, and surrounding or
placed so as to screen from the northeast, north, and north-
west, are considered highly advantageous; and when we con-
sider that foliage is an absorbent and ameliorating agent in
tempering climate, we feel that it is the duty as well as in-
terest of every fruit-grower to plant as many such belts as
his property and pecuniary means admit.

GENERAL REMARKS ON INSECTS. yl

CHAPTER VIII.

GENERAL REMARKS ON INSECTS,

_ THe insects injurious to fruit-trees are numerous, and to
combat them successfully requires a minute acquaintance with
_ their character and habits. While considering the culture of
each class of fruit in the succeeding pages, we shall point out
the habits and suggest means of destroying the most import-
ant of these insects; but in the mean time we wish to call
attention to some general practical hints on this subject.

In the first place, we cannot too strongly impress upon the
attention of the fruit-grower the importance of watching
_ carefully and making an early attack upon every species of in-
sect. It is only necessary to look for a moment at the as-
tonishing rapidity with which many kinds of insects increase,
if allowed to get well-established in a garden, to become fully
aware of this. The common caterpillars are the young of
moths or butterflies, and that careful observer of the habits
of insects, Dr. Harris, says as each female lays from two to
five hundred eggs, a thousand moths or butterflies will, on
the average, produce three hundred thousand caterpillars;
if one half this number, when arrived at maturity, are
females, they will give forty-five millions of caterpillars in the
second, and six thousand seven hundred and fifty millions in
the third generation.* To take another example: the
aphides, or plant-lice, which are frequently seen in great
numbers on the tender shoots of fruit-trees, have an almost
incredibly prolific power of increase—the investigations of
Réaumur having shown that one individual in five genera-
tions may become the progenitor of nearly six thousand mil-
lions of descendants. With such surprising powers of prop-
agation, were it not for the havoc caused among insects by
_ various species preying upon each other, by birds and other
animals, and especially by unfavorable seasons, vegetation
would soon be entirely destroyed by them. As it is, the
orchards and gardens of careless and slovenly cultivators are
often overrun by them, and many of the finest crops suffer
great injury or total loss from the want of a little timely
care.

In all well-managed plantations of fruit, at the first appear-
ance of any injurious insect, it will be immediately seized
upon and destroyed. A few moments in the first stage of

* For much valuable information on the habits of insects injurious

to vegetation, see the ‘‘ Treatise on the Insects of Massachusetts,”
by Dr. T. W. Harris, Cambridge.

72 GENERAL REMARKS ON INSECTS.

insect life—at the first birth of the new. colony—will do more |
to rid us for the season of that species than whole days of ©
toil after the matter has been so long neglected that the —
enemy has become well established. "We know how reluc- —
tant all but the experienced grower are, to set about eradi- —
cating what at first seems a thing of such trifling consequence.
But such persons should consider that whether it is done at
first, or a fortnight after, is frequently the difference between
ten and ten thousand. A very little time regularly devoted
to the extirpation of noxious insects will keep a large place
quite free from them. We know a very large garden filled
with trees, and always remarkably free from insect ravages,
which, while those even in its vicinity suffer greatly, is thus
preserved by half an hour’s examination of the whole premises
two days in the week during the growing season. This is
made early in the morning, the best time for the purpose, as
the insects are quiet while the dew is yet upon the leaves, —
and whole races yet only partially developed may be swept.
off in a single moment. In default of other more rapid expe-
dients, the old mode of hand-picking, and crushing or burn-
ing, is the safest and surest that can be adopted. For prac-
tical purposes, the numerous insects infesting fruit-trees may
be divided into four classes: Ist, those which for a time
harbor in the ground and may be attacked in the soil; 2d,
winged and other species, which may be attacked among the
branches; 3d, aphides or plant-lice, which infest the young
shoots; 4th, moths, and all night-flying insects.

Insects, the larvee or grubs of which harbor in the ground
during a certain season, as the curculio or plum-weevil, are
all more or less affected by the application of common salt as
a top-dressing. On a larger scale, in farm crops, the ravages
of the cut-worm are frequently prevented by sowing three
bushels of salt to the acre, and we have seen it applied to all
kinds of fruit-grounds with equal success. Salt seems to be
strongly disagreeable to nearly all this class of insects, and
the grubs perish where even a small quantity has for two or
three seasons been applied: to the soil. In a neighborhood
where the peach-worm usually destroys half the peach-trees,
and where whole crops of the plum are equally a victim to
the plum-weevil, we have seen the-former preserved in the
healthiest condition by an annual application of a small hand-
ful of coarse salt about the collar of the tree at the surface of
the ground; and the latter made to hold abundant crops by
a top-dressing applied every spring of packing salt, at the rate
of a quart to the surface occupied by the roots of every full-
grown tree.

Salt, being a powerful agent, must be applied for this

: GENERAL REMARKS ON INSECTS. 53]

__ purpose with caution and judgment. In small quantities it

_ promotes the verdure and luxuriance of fruit-trees, while if
applied very frequently, or too plentifully, it will certainly
cause the death of any tree. Two or three years’ top-dress-
ing in moderate quantity will usually be found sufficient to
drive away these insects, and then the application need only
be repeated once in two or three seasons. Any coarse refuse
salt will answer the purpose; and packing salt is preferable
to that of finer quality, as it dissolves slowly by the action
of the atmosphere.*

In the winged state most small insects may either be driven
away by powerful odors, or killed by strong decoctions of to-
bacco, or a wash of diluted whale-oil or other strong soap.
Attention has but recently been called to the repugnance of
all insects to strong odors, and there is but little doubt that
before a long time it will lead to the discovery of the means
of preventing the attacks of most insects, by means of strong
smelling liquids or odorous substances. The moths that at-
tack furs, as every one knows, are driven away by pepper-
corns or tobacco, and should future experiments prove that at
certain seasons, when our trees are most likely to be attacked
by insects, we may expel them by hanging bottles or rags
filled with strong smelling liquids in our trees, it will cer-
tainly be a very simple and easy way of ridding ourselves of
them. The brown scale, a troublesome enemy of the orange-
tree, it is stated in the Gardener's Chronicle, has been de-
stroyed by hanging plants of the common chamomile among

its branches. The odor of the coal-tar of gas-works is exceed-
ingly offensive to some insects injurious to fruits, and it has
been found to drive away the wire-worm and other grubs that
attack the roots of plants. The vapor of oil of turpentine is
fatal to wasps, and that of tobacco-smoke to the green fly.
Little as yet is certainly known respecting the exact power
of the various smells in deterring insects from attacking trees.
What we do know, however, gives us reason to believe that
much may be hoped from experiments made with a variety of
powerful-smelling substances.

Tobacco-water and diluted whale-oil soap are the two most
efficient remedies for all the small insects which feed upon the
young shoots and leaves of plants. Tobacco-water is made by
boiling tobacco leaves, or the refuse stems and stalks of the
tobacco-shops. <A large pot is crowded full of them, and then
filled up with water, which is boiled till a strong decoction is
made. This is applied to the young shoots and leaves with a.

* After repeated tests, it is doubtful whether the use of salt is as

destructive to insect life as here stated. The use of salt as manure is
undoubtedly a good stimulant to vegetable life and vigor.

74 GENERAL REMARKS ON INSECTS.

syringe, or, when the trees are growing in nursery-rows, with
a common ‘white-wash brush, dipping the latter in the liquid
and shaking it sharply over ihe extremities or the infested part
of each tree.’ This or the whale-oil soap-suds, or a mixture.
of both, will kill every species of plant-lice and nearly all
other small insects to which young trees are subject.

The wash of whale-oil soap is made by mixing two pounds
of this soap, which is one of the cheapest and strongest kinds,
with fifteen gallons of water. This mixture is applied to the
leaves and stems of plants with a syringe, or in any other
convenient mode, and there are few of the smaller insects that
are not destroyed or driven away by it. The merit of this
mixture belongs to Mr. David Haggerston, of Boston, who
first applied it with great success to the rose-slug, and re-
ceived the premium of the Massachusetts Horticultural So-
ciety for its discovery. When this soap cannot be obtained,
a good substitute may be made by turning into soap the lees
of common oil-casks, by the application of potash and water
in the usual way.

Moths and other insects which fly at night are destroyed i in
large numbers by the following mode, first discovered by Vic-
tor ” Adouin, of France. A flat saucer or vessel is set on the
ground, in which is placed a light, partially covered with a
common bell-glass besmeared with oil. All the small moths
are directly attracted by the light, fly towards it, and in their
attempts to get at the light, are either caught by the glutinous
sides of the bell-glass, or fall into the basin of oil beneath, and
in either case soon perish. M. Adouin applied this to the
destruction of the pyralis, a moth that is very troublesome
in the French vineyards ; with two hundred of these lights in
a vineyard of four acres, and in a single night, 30,000 moths ~
were killed and found dead on or about the vessels. By con-
tinuing his process through the season, it was estimated that
he had destroyed female moths sufficient to have produced a
progeny of over a million of caterpillars. In our orchards myr-
iads of insects may be destroyed by lighting small bonfires of
shavings or any refuse brush; and in districts where the
apples are much worm-eaten, if repeated two or three nights
at the proper season, this is a very efficient and cheap mode
of getting rid of the moth which causes.so much mischief.
Dr. Harris, knowing how important it is to destroy the cater-
pillar in the moth state, has recommended flambeaux, made
of tow wound round a stake and dipped in tar, to be stuck in
the fruit-garden at night and lighted. Thousands of moths
will find a speedy death, even in aba short time which these
flambeaux are burning. The sae may be extirpated
by myriads in the same way.

GENERAL REMARKS ON INSECTS. 75

7 A simple and most effectual mode of ridding the fruit-
| garden of insects of every description, which we recommend
as a general extirpator suited to all situations, is the follow-
ing :—Take a number of common bottles, the wider mouthed
the better, and fill them about half full of a mixture of water,
molasses, and vinegar. Suspend these among the branches
of trees and in various parts of the garden. In a fortnight
they will be found full of dead insects of every description
not too large to enter bottles—wasps, flies, beetles, slugs,
grubs, and a great variety of others. The bottles must now
be emptied and the liquid renewed. A zealous amateur of
our acquaintance caught last season in this way more than
three bushels of insects of various kinds; and, what is more
satisfactory, preserved his garden almost entirely against their
attacks in any shape.

The assistance of birds in destroying insects should be
duly estimated by the fruit-grower. The quantity of eggs
and insects in various states devoured annually by birds,
when they are encouraged in gardens, is truly surprising.
It is true that one or two species of these, as the ringtail,
annoy us by preying upon the earlier cherries, but even tak-
ing this into account, we are inclined to believe that we can
much better spare a reasonable share of a few fruits than
dispense with the good services of birds in ridding us of an
excess of insects.

The most serviceable birds are the common sparrows, the
wren, the red-breast, and in short most of the birds of this
class. All these birds should be encouraged to build nests
and inhabit the fruit-garden, and this may most effectually
be done by not allowing a gun to be fired within its boun-
daries. The introduction of hedges or live fences greatly
promotes the domestication of birds, as they afford an admir-
able shelter for their nests. _Our own gardens are usually
much more free from insects than those a mile or two dis-
tant, and we attribute this in part to our practice of encour-
aging birds, and to the thorn and arbor vite hedges growing
here, and which are greatly resorted to by those of the feath-
ered tribe which are the greatest enemies of the insect race.

Among animals, the toad and the bat are great insect de-
stroyers. The common bat lives almost entirely upon them,
and in its evening sallies devours a great number of moths,
beetles, weevils, etc.; and the toad quietly makes away with
numberless smaller insects.

76 THE APPLE.

CHAPTER IX.
THE APPLE.

Pyrus Malus, L. Rosacea, of botanists,
Pommier, of the French; Apfelbaum, German; Apfé, Dutch; Melo
pomo, Italian; and Manzana, Spanish.

Tue Apple is the world-renowned fruit of temperate cli-
mates. From the most remote periods it has been the sub-
ject of praise among writers and poets, and the old mytholo-
gies all endow its fruit with wonderful virtues. The alle-
gorical tree of knowledge bore apples, and the celebrated
golden fruit of the orchards of Hesperus, guarded by the
sleepless dragon which it was one of the triumphs of Her-
cules to slay, were also apples, according to the old legends.
Among the heathen gods of the north, there were apples
fabled to possess the power of conferring immortality, which
were carefully watched over by the goddess Iduna, and kept
for the especial dessert of the gods who felt themselves grow-
ing old! As the mistletoe grew chiefly on the apple and the
oak, the former tree was looked upon with great respect and
reverence by the ancient Druids of Britain; and even to this
day, in some parts of England, the antique custom of salut-
ing the apple-trees in the orchards, in the hope of obtaining a
good crop the next year, still lingers among the farmers of
portions of Devonshire and Herefordshire. This old cere-
mony consists of saluting the tree with a portion of the con-
tents of a wassail-bowl of cider, with a toast in it, by pouring
a little of the cider about the roots, and even hanging a bit
of the toast on the branches of the most barren, the farmer
and his men dancing in a circle round the tree, and singing
rude songs like the following :— ;

‘* Here’s to thee, old apple-tree,
Whence thou mayst bud, and whence thou mayst blow ;
And whence thou mayst bear apples enow,
Hats full! caps full—
Bushels and sacks full!
Huzza!”

The species of crab from which all our sorts of Apples
have originated, is wild in most parts of Europe. There are,
indeed, two or three kinds of wild crab belonging to this
country ; as the Pyrus coronaria, or sweet-scented crab, with
fruit about an inch in diameter, grows in many parts of the
United States; and the wild crab of Oregon, P. rivularis,
bearing a reddish-yellow fruit, about the size of a cherry,
which the Chenook Indians use as an article of food; yet

THE APPLE. 7%

none of our cultivated varieties of Apple have been raised
from these native crabs, but from seeds of the species brought
here, by the colonists, from Europe.

The Apple-tree is, however, most perfectly naturalized in
America, and, in the northern and middle portions of the
United States, succeeds as well, or, as we believe, better than
in any part of the world. The most celebrated apples of
Germany and the north of Europe are not superior to many
of the varieties originated here; and the American or New-
town Pippin is now pretty generally admitted to be the finest
apple in the world. No better proof of the perfect adapta-
tion of our soil and climate to this tree can be desired, than
the seemingly spontaneous production of such varieties as
this, the Baldwin, the Spitzenberg, or the Swaar—all fruits
of delicious flavor, and great beauty of appearance.

The Apple is usually a very hardy and rather slow-growing
fruit-tree, with a low-spreading, rather irregular head, and
bears an abundance of white blossoms, tinged with red. In
a wild state it is very long-lived, but the finest garden sorts
usually live about fifty or eighty years; though, by proper
eare, they may be kept healthy and productive much longer.
Although the apple generally forms a tree of medium growth,
there are many specimens in this country of enormous size.
Among others, we recollect two in the grounds of Mr. Hall,
of Raynham, Rhode Island, which, ten years ago, were 130
years old; the trunk of one of these trees then measured, at
one foot from the ground, thirteen feet two inches, and the
other twelve feet two inches. The trees bore that season
about thirty or forty bushels; but, in the year 1870, they to-
gether bore one hundred and one bushels of apples. In Dux-
bury, Plymouth County, Mass., is a tree which in its girth
measures twelve feet five inches, and which has yielded in a
single season 1214 bushels.

In Lehigh County, Pa., there is an apple-tree which mea-
sures 174 feet in circumference, one foot above the ground.
The tree is fifty-four feet high, and the branches extend
thirty-six feet each way from the trunk.

USES OF THE APPLE.

No fruit is more universally liked or generally used than
the apple. It is exceedingly wholesome, and, medicinally, is
considered cooling and laxative, and useful in all inflamma-
tory diseases. The finest sorts are much esteemed for the
dessert, and the little care required in its culture renders it
the most abundant of all fruits in temperate climates. As
the earliest sorts ripen about the last of June, and the latest

78 THE APPLE.

can be preserved until that season, it may be considered as a
fruit in perfection the whole year. Besides its merits for the
dessert, the value of the apple is still greater for the kitchen;
and in sauces, pies, tarts, preserves, and jellies, and roasted
and boiled, this fruit is the constant and invaluable resource
of the kitchen.

In seasons of scarcity, the small and usually considered re-
fuse apples may be stewed, and then rubbed through a cul-
lender, separating the seeds and skins from the pulp, forming
a delicious sauce.

Apple-butter, made by stewing pared and sliced sweet
apples in new cider until the whole is soft and pulpy, is a
common and excellent article of food in many farmers’ families,
and is frequently made by the barrel. In France, nearly the
same preparation is formed by simmering apples in new wine
until the whole becomes a sort of marmalade, which is called
Raisiné. The juice of the apple unfermented is, in some
parts of the country, boiled down till it becomes molasses.
When fermented it forms cider; andif this is carefully made
from the best cider apples it is nearly equal to wine; in fact,
many hundreds of barrels of the cider of New Jersey have
been manufactured, in a single year, into an imitation cham-
pagne, which is scarcely distinguished by many from that
made from the grape.

Apples are also made into jelly, by grinding and pressing
in the ordinary way for cider, then passed, in a thin and
nearly continuous current, over an intensely heated clarifying
or evaporating pan, such as is ordinarily used in the manu-
facture of molasses from the sorgho sugar-cane. About eight
gallons of the apple-juice, or cider, will make one gallon of a
very delicious jelly.

Dried apples are also a considerable article of commerce.
Farmers usually pare and quarter them by hand, and dry
them in the sun ; but those who pursue it as a matter of trade
pare them by machinery, and dry them slowly in ovens.
They are then packed in bags or barrels, and used either at
home, in sea stores, or are exported.

In perfumery, the pulp of this fruit, mixed intimately with
lard, forms pomatum. The wood is employed for lasts, and
for other purposes, by turners; and, being fine-grained and
compact, is sometimes stained black and used for ebony by
cabinet-makers. .

The quality of an apple is always judged of by the use to
which it is to be applied. A table or dessert apple of the
finest quality should be of medium size, regular form, and
fine color; and the flesh should be fine-grained, crisp, or ten-
der, and of a sprightly or rich flavor and aroma. Very large-

THE APPLE. 79

: sized or coarse apples are only admired by persons who have

little knowledge of the true criterion of excellence. Apples
for kitchen use should have the property of cooking evenly
into a tender, pulpy consistence, and are generally acid in
flavor ; and, although there are many good cooking apples unfit
for the table, many sorts, as the Fall Pippin and the Greening,
are excellent for both purposes. To this we may add, that
for the common apple-sauce made by farmers, a high-flavored
sweet apple, which boils somewhat firm, is preferred, as this
is generally made with cider. The very common use made
of this cheap preserve at the North and West, and the recent
practice of fattening hogs, horses, and other animals upon
sweet apples, accounts for the much greater number of varie-
ties of sweet apples held in esteem here than in any other
country. In fact, so excellent has the saccharine matter of
the apple been found for this purpose, that whole orchards of
sweet apples are frequently planted here for the purpose of
fattening swine and cattle, which are allowed to run at large
in them.

Cider apples are varieties frequently useless for any other
purpose. The best for this purpose are rather tough, piquant,
and astringent; their juice has a high specific quality, and
they are usually great bearers, as the Harrison, the Red
Streak, and the Virginia Crab.

PROPAGATION,

The Apple for propagation is usually raised from seeds ob-
tained from the pomace of the cider-mills, and a preference
is always given to that from thrifty young orchards. These
are sown in autumn, in broad drills, in good mellow soil, and
they remain in the seed-beds—attention being paid to keep-
ing the soil loose and free from weeds from one to three
years, according to the richness of the soil. When the seed-
lings are a little more than a fourth of an inch in diameter,
they should be taken up in'the spring or autumn, their tap-
roots shortened, and then planted in nursery rows, one foot —
apart, and three to four feet between the rows. If the plants
are thrifty and the soil good, they may be budded the follow-

_ ing autumn, within one or two inches of the ground, and this

is the most speedy mode of obtaining strong, straight, thrifty
plants. Grafting is generally performed when the stocks are
about half an inch thick ; and for several modes of performing
it on the Apple, see the remarks on grafting in a previous
page. When young trees are feeble in the nursery, it is
usual to head them back two-thirds the length of the graft,

when they are three or four feet high, to make them throw

up a strong, vigorous shoot.

80 THE APPLE.

Apple-stocks for dwarfs are raised by layers, as pointed
out in the article on Layers.

Apple-trees for transplanting to orchards should be at
least two years budded, and six or seven feet high, and they
should have a proper balance of head or side branches.

SOIL AND SITUATION.

The Apple will grow on a great variety of soils, but it
seldom thrives on very dry sands, or soils saturated with
moisture. Its favorite soil, in all countries, is a strong loam
of a calcareous or limestone nature. A deep, strong, gravelly,
marly, or clayey loam, or a strong sandy loam on a gravelly
subsoil, produces the greatest crops and the highest-flavored
fruit, as well as the utmost longevity of the trees. Such a soil
is moist rather than dry—the most favorable condition for
this fruit. ‘Too damp.soils may often be rendered fit for the
Apple by thorough draining, and too dry ones by deep sub-
soil ploughing, or trenching, where the subsoil is of a heavier
texture. And many apple orchards in New England are
very flourishing and productive on soils so stony and rock-
covered (though naturally fertile) as to be unfit for any other
crop.*

As regards site, apple orchards flourish best in southern
and middle portions of the country on north slopes, and often
even on the steep north sides of hills, where the climate is
hot and dry. Farther north a southern or southeastern
aspect is preferable, to ripen the crop and the wood more
perfectly.

We may here remark that almost every district of the
country has one or more varieties which, having had its
origin there, seems also peculiarly adapted to the soil and
climate of that locality. Thus the Newtown Pippin and the
Spitzenberg are the great apples of New York; the Baldwin
and the Roxbury Russet, of Massachusetts ; the Bellflower
and the Rambo, of Pennsylvania and New J ersey ; and the

* Blowing sands, says Mr. Coxe, when bottomed on a dry sub-
stratum, and aided by marl or meadow mud, will be found capable
of producing very fine Apple-trees. Good cultivation and a system
of high manuring will always remunerate the proprietor of an orchard,
except it be planted on a quicksand ora cold clay; in such soils, no
management can prevent an early decay. One of the most thrifty
orchards I possess was planted on a blowing sand, on which I carted
three thousand loads of mud on ten acres, at an expense of about
twenty-five dollars per acre, exclusive of much other manure; on this
land I have raised much wheat and clover. Of five rows of the
Winesap Apple planted upon it eight years ago, on the summit of a
sandy knoll, not one has died out of near an hundred trees—all
abundant bearers of large and fair apples.— View of Fruit Trees, p. 31.

THE APPLE. 81

Peck’s Pleasant and the Seek-no-further, of Connecticut; and
though these apples are cultivated with greater or less suc-
cess in other parts of the country, yet nowhere is their flavor
and productiveness so perfect as in the best soils of their
native districts—excepting in such other districts where a
sow containing the same elements and a corresponding climate
are also to be found.

PREPARING, PLANTING, AND CULTIVATION OF ORCHARDS.

With the exception of a few early and very choice sorts
in the fruit-garden, the orchard is the place for this tree, and
indeed, when we consider the great value and usefulness of
apples to the farmer, it is easy to see that no farm is com-
plete without a large and well-selected apple orchard.

The distance at which the trees should be planted in an
orchard, depends upon the mode in which they are to be
treated. When it is desired finally to cover and devote the
whole ground to the trees, thirty feet apart is the proper
interval; but where the farmer wishes to keep the land be-
tween the trees in grain and grass, fifty feet is not too great
a distance in strong soils. Forty feet apart, however, is the
usual distance at which the trees are planted in orchards.

Before transplanting, the ground should be well prepared
for the trees by ploughing deeply and subsoiling the whole
field one year or more previous to planting. Poor soils re-
quire manure; and turning under green crops, such as clover,
peas, etc., serves to lighten and make porous, open, and en-
rich the soil. Where the subsoil is a heavy clay, it is best,
to thoroughly underdrain the whole by means of tile drains,
at distances of two or three rods, and at the same time the
surface drains should always be kept open, to prevent any
water standing about the roots of the trees.

Vigorous, healthy young trees should be selected from the
nurseries. As there is a great difference in the natural
growth, shape, and size of the various sorts of apple-trees,
those of the same kind should be planted in the rows to-
gether or near each other; this will not only facilitate culture
and gathering the fruit, but will add to the neatness and
orderly appearance of the orchard.

It is an indispensable requisite in all young orchards to
keep the ground mellow and loose by cultivation ; at least for
the first few years, until the trees are well established. In-
deed, of two adjoining orchards, one planted and kept in
grass, and the other ploughed for the first five years, there
will be an incredible difference in favor of the latter. Not
only will these trees show rich, dark, luxuriant foliage, and

82 THE APPLE.

clean smooth stems, while those neglected will have a starved
and sickly look, but the size of the trees in the cultivated
orchard will be treble that of the others at the end of this
time, and a tree in one will be ready to bear an abundant
crop before the other has commenced yielding a peck of good
fruit. Fallow crops are the best for orchards—potatoes,
beets, carrots, bush beans, and the like; while grains, such
as rye, wheat, oats, etc., are very injurious; but whatever
crops may be grown, it should constantly be borne in mind
that the roots of the tree require the sole occupancy of the
ground, so far as they extend, and therefore that an area of
more than the diameter of the head of the tree should be kept
clean of crops, weeds, and grass.

When the least symptom of failure or decay in a bearing
orchard is perceived, the ground should have a good top-
dressing of manure, and of marl, or mild lime, in alternate
years. It is folly to suppose that so strong-growing a tree as
the apple, when planted thickly in an orchard, will not, after
a few heavy crops of fruit, exhaust the soil of much of its
proper food. If we desire our trees to continue in a healthy
bearing state, we should therefore manure them as regularly
as any other crop, and they will amply repay the expense.
There is scarcely a farm where the waste of barn-yard manure,
the urine, etc., if properly economized by mixing this animal
excrement with the muck-heap, would not be amply sufficient
to keep the orchards in the highest condition. And how
many moss-covered barren orchards, formerly very productive,
do we not every day see, which only require a plentiful new
supply of food in a substantial top-dressing, thorough scraping
of the stems, and washing with diluted soft soap, to bring
them again into the finest state of vigor and productiveness.

The bearing year of the Apple, in common culture, only
takes place every alternate year, owing to the excessive crops
which it usually produces, by which they exhaust most of the
organizable matter laid up by the tree, which then requires
another season to recover and collect a sufficient supply again
to form fruit-buds. When half the fruit is thinned out in a
young state, leaving only a moderate crop, the apple, like
other fruit-trees, will bear every year, as it will also if the
soil is kept in high condition. The bearing year of an apple-
tree, or a whole orchard, may be changed by picking off the
fruit when the trees first show good crops, allowing it to
remain only in the alternate seasons which we wish to make ©
the bearing year.

PRUNING.
The Apple in orchards requires very little pruning if the

THE APPLE. 83

trees, while the orchard is young, are carefully inspected
every year early in March, and all crossing branches taken
out while they are small. When the heads are once properly
adjusted and well balanced, the less the pruning-saw and
knife are used the better, and the cutting out of dead limbs,
and removal of such as may interfere with others, or too
greatly crowd up the head of the tree, is all that an orchard
will usually require. But wherever a limb is pruned away
the surface of the wound should be neatly smoothed, and if it
exceeds an inch in diameter, it should be covered with the
liquid shellac previously noticed.

INSECTS.

There are several insects that in some parts of the country
are very destructive or injurious to this tree; a knowledge
_of the habits of which is therefore very important to the
orchardist. These are chiefly the borer, the caterpillar, and
the canker-worm.

The Apple-borer is, as we usually see it in the trunks of
the Apple, Quince, and thorn trees, a fleshy white grub, which
enters the tree at the collar, just at the surface of the ground,
where the bark is tender, and either girdles the tree or per-
forates it through every part of the stem, finally causing its
death. This grub is the larva of a brown and white striped
beetle, half an inch long (Saperda bwittata), and it remains
in this grub state two or three years, coming out of the tree
in a butterfly form early in June—flying in the night only, .
from tree to tree, after its food, and finally depositing its eggs,
during this and the next month, in the collar of the tree.

The most effectual mode of destroying the borer is by
picking it out with the point of a knife, or, when it cannot
thus be reached, killing it by thrusting a flexible wire as far
as possible into its hole. Dr. Harris recommends placing a
bit of camphor in the mouth of the aperture and plugging
the hole with soft wood. But it is always better to prevent
the deposit of the egg, by placing about the trunk, early in
the spring, a small mound of ashes or lime; or by drawing
away the soil an inch or two deep at the base of the tree and
wrapping with coarse hardware paper, tying it, and then re-
placing the earth; and where orchards have already become
greatly infested with this insect, the beetles may be destroyed
by thousands in June, by building small bonfires of shavings
in various parts of the orchard. The attacks of the borer on
nursery trees may in a great measure be prevented by wash-
ing the stems in May, quite down into the ground, with a

_« solution of two pounds of potash in eight quarts of water.

84 THE APPLE.

The Caterpillar is a great pestilence in the Apple orchard.
The species which-is most troublesome to our fruit-trees
(Clisiocampa americana) is bred by a sort of lackey moth,
different from that most troublesome in Europe, but its habits
as a caterpillar are quite as annoying to the orchardist. The
moth of our common caterpillar is a reddish brown insect,
whose expanded wings measure about an inch and a half. |
These moths appear in great abundance in midsummer, flying
only at night, and often buzzing about the candles of our
houses. In laying their eggs they choose principally the
Apple or Cherry, and they deposit thousands of small eggs
about the forks and extremities of the young branches. The
next season, about the middle of May, these eggs begin to
hatch, and the young caterpillars in myriads come forth,
weaving their nests or tents in the fork of the branches. If
they are allowed by the careless cultivator to go on and mul-
tiply, as they soon do incredibly fast, they will in a few
seasons, sometimes in a single year, increase to such an extent
as almost to cover the branches. In this caterpillar state
they live six or seven weeks, feeding most ferociously upon
the leaves, and often stripping whole trees of their foliage.
Their effect upon the tree at this period of the season, when
the leaves are most important to the health of the tree and
the growth of the fruit, is most deplorable. The crop is
stunted, the health of the tree enfeebled, and, if they are
allowed to remain unmolested for several seasons, they will
often destroy its life, or render it exceedingly decrepid and
feeble.

To destroy the caterpillar various modes are adopted. One
of the most effectual is to touch the nest with a sponge, at-
tached to the end of a pole, and dipped in strong spirits of
ammonia or naphtha from coal-oil refinings; the sponge should
be turned slowly round in the nests, and every insect coming
in contact will be instantly killed. This should be done early
in the season. Or they may be brought down and destroyed
with a round brush fixed to the end of a pole, and worked
about in the nests. On small trees they may be stripped off
with the hand, and crushed under the foot; and by this plain
end simple mode, begun in time, with the aid of a ladder,
they may in a large orchard be most effectually kept under
by a few moments’ daily labor of a single man. As they do
not leave their nests until nine in the morning, the extirpator
of caterpillars should always be abroad and busy before that
time, and while they are all lying quietly in the nests. And
let him never forget that he may do more in an hour, when
he commences early in the season, than he will in a whole
day at a later period, when they are thoroughly scattered «

THE APPLE. 835

among the trees. If they are allowed to remain unmolested,
they spin their cocoons about the middle of June, and in a
fortnight’s time comes forth from them a fresh brood of
moths, which, if they are not put an end to by bonfires, will
again lay the eggs of an infinite number of caterpillars for
the next spring.

The Canker-worm (Anisopteryx pometaria of Harris) is in
some parts of the country one of the worst enemies of the
Apple, destroying also its foliage with great rapidity. It is
not yet common here, but in some parts of New England it
has become a serious enemy. The male is a moth, with pale
ash-colored wings, with a black dot, a little more than an inch
across. The female is wingless, oval, dark ash-colored above,
and gray beneath. .

The canker-worm usually rises out of the ground very early
in the spring, chiefly in March, as soon as the ground is free
from frost; though a few also find their way up in the
autumn. The females, having no wings, climb slowly up the
trunks of the trees, while the winged males hover about to
pair with them. Very soon after this, if we examine the trees
we shall see the eggs, of which every female lays some sixty
or a hundred, glued over, closely arranged in rows, and placed
in the forks of branches, and among the young twigs. About
the twentieth of May these eggs are hatched, and the canker-
worms, dusky brown, or ash-colored, with a yellow stripe,
make their appearance, and commence preying upon the
foliage. When they are abundant they make rapid progress,
and in places where the colony is firmly established, they will
sometimes strip an orchard in a few days, making it look as
if a fire had passed over it. After feeding about four weeks,
they descend into the ground three or four inches, where they
remain in a chrysalis form, to emerge again the next season,
As the female is not provided with wings, they do not spread
very rapidly from one place to another.

The attacks upon the canker-worm should be chiefly made
upon the female in her way from the ground up the trunk of
the tree.

The common mode of protecting Apple-trees is to surround
the trunk with a belt or bandage of canvas, four or five inches
wide, which is then thickly smeared with tar. In order to
prevent the tar from soon becoming dry and hard, a little
coarse train-oil must be well mixed with it; and it should be
watched and renewed as often as it appears necessary. This
tarred belt catches and detains all the females on their upward
journey, and prevents them from ascending the tree to lay
their eggs. And if kept in order it will very effectually deter.
and destroy them. When the canker-worm is abundant it is

86 JHE APPLE.

necessary to apply the tarred bandage in October, and let it
remain till the last of May, but usually it will be sufficient to
use it in the spring. It is probable that a mixture of coal-
tar and common tar would be the best application, as it is more
offensive, and will not so easily dry and become useless by
exposure to the air and sun. Some persons apply the tar
directly to the stems of the tree, but this has a very injurious
effect upon the trunk. Old India rubber, melted in an iron
vessel over a very hot fire, forms a very adhesive fluid, which
is not affected by exposure to the weather, and is considered,
by those who have made use of it, the best substance for
smearing the bandages, as being a more effectual barrier, and
seldom or never requiring renewal.

Mr. Jonathan Dennis, Jun., of Portsmouth, Rhode Island,
has invented and patented a circular leaden trough, which
surrounds the trunk of the tree, and is filled with oil, and
stops effectually the ascent of the canker-worm. There appear,
however, to be two objections to this trough, as it is fre-
quently used ; one, the escape of the oil, if not carefully used,
which injures the tree; and the other, the injurious effect of
nailing the troughs to the bark or trunk. They should be
supported by wedges of wood driven in between the trough
and the trunk, and the spaces completely filled up with liquid
clay, put on with a brush. The insects must be taken out
and the oil renewed from time to time. For districts where
the canker-worm greatly abounds, this leaden trough is pro-
bably the most permanent and effectual remedy yet employed.

Circular strips of zine or tin, about four inches wide, pas-
sing around the trunk of the tree, the lower end standing out
in a flarmg manner, resembling a bowl bottom upwards,
proves an effectual preventive remedy, as the insects cannot
pass the lower rim.

Experiments made by the Hon. John Lowell and Professor
Peck, of Massachusetts, lead to a belief that if the ground
under the trees which suffer from this insect is dug and well
pulverized to the depth of five inches, in October, and a good
top-dressing of lime applied as far as the branches extend, the
canker-worm will there be almost entirely destroyed. The
elm, and linden-trees in many places, suffer equally with the
Apple from the attacks of the canker-worm.

The bark-louse, a dull white, oval, scale-like insect, about
a tenth of an inch long (a species of coccus), which sometimes
appears in great numbers on the stems of young Apple and
Pear trees, and stunts their growth, may be destroyed by a
wash of soft soap or the potash solution. Tne best time to
apply these is in the month of June, when the insects are
young, or when the tree is devoid of foliage.

THE APPLE. 87

The woolly Aphis (aphis lanigera), or American. blight,*
is a dreadful enemy of the Apple. It makes its appearance
in the form of a minute white down in the crotches and
crevices of the branches, which is composed of a great number
of very minute woolly lice, that if allowed will increase with
fearful rapidity, and produce a sickly and diseased state of
the whole tree. Fortunately, this msect is easily destroyed.
' “This is effected by washing the parts with diluted sulphuric
acid, which is formed by mixing three-fourths of an ounce by
measure of the sulphuric acid of the shops with seven and a
half ounces of water. It should be rubbed into the parts
affected by means of a piece of rag tied to a stick, the operator
taking care not to let it touch his clothes. After the bark of
a tree has been washed with this mixture, the first shower
will redissolve it, and convey it into the most minute crevice,
so as effectually to destroy all insects that may have escaped.”
—Loudon’s Magazine, ix., p. 336. It is the more common
practice to destroy it by the use of whale-oil, soap, or lime
wash.

The Apple-worm or Codling moth ( Carpocapsa pomonella
of European writers) is the insect introduced with the Apple-
tree from Europe which appears in the early worm-eaten
Apples and Pears in the form of a reddish white grub, and
causes the fruit to fall prematurely from the trees. The per-
fect insect is a small moth, the fore-wings gray, with a large
round brown spot on the hinder margin. These moths appear
in the greatest numbers in the warm evenings of the first of
June, and lay their eggs in the eye or blossom-end of the
young fruit, especially of the early kinds of Apples and Pears.
In a short time these eggs hatch, and the grub burrows its
way till it reaches the core; the fruit then ripens prematurely,
and drops to the ground. Here the worm leaves the fruit,
and creeps into the crevices of the bark and hollow of the
tree, and spins its cocoon, which usually remains there till
the ensuing spring, when the young moth again emerges from
it. The readiest way of destroying them, when it can be done
conveniently, is to allow swine and poultry to run at large
in the orchards when the premature fruit is falling; or other-
wise the fruit may be picked up daily and placed where the
worms will be killed. It is said that if an old cloth is placed
in the crotch of the tree about the time the fruit begins to
drop, the Apple-worm will make it a retiring-place, and thou-

*Tt is not a little singular that this insect, which is not indigenous
to this country, and is never seen here except when introduced with
imported trees, should be called in England the American blight. It
is the most inveterate enemy of the Apple in the north of France and
Germany.

88 THE APPLE.

sands may be caught and killed from time to time. As the
cocoons are deposited chiefly under the old loose, bark, the
thorough cultivator will take care, by keeping the trunks of
his trees smooth, to afford them little harbor; and by scraping
and washing the trunks early in the spring, to destroy such as
may have already taken up their quarters there.

When the fruit of orchards is much liable to the attacks of
this insect, we cannot too much insist on the efficacy of small
bonfires lighted in the evening, by which myriads of this and
all other moths may be destroyed before they have time to
deposit their eggs and cause worm-eaten fruit.

A simple preventive remedy, or method of trapping the
insect when in the grub form, has been introduced by Dr. J.
P. Trimble, of New Jersey, and consists in twisting a band
or rope of hay, long enough to pass three or four times
around the body of the tree, and putting it thereon, “secur-
ing its ends so as to prevent its becoming loose; as soon as
the fruit shows signs of the worms being at work, or from the
middle to the last of June. They should be examined every
two weeks, as long as the warm weather lasts, the earlier
broods of worms becoming moths and producing a second
crop. If the orchard is pastured, the bands must of course
be put out of the reach of animals. Sometimes it may be
necessary to place them around the limbs; in that case the
scales of rough bark on the body of the tree below them
should be scraped off.”

The Blight, which occasionally kills suddenly the ends of
the limbs of the apple and the quince, is caused by an insect
(Bostrichus bicaudatus) which affects the small twigs, by
penetrating the wood at the axil of a leaf, and causing it to
wither. It is designated the Jwig blight. Little or no
injury results, but it is always well to cut away the injured
twig just below the wound.

The Apple-bark Beetle (Tomicus mali), described by Fitch,
is a small, smooth, black or chestnut-red beetle; the larvee
feed under the bark and then enter the wood, sometimes kill-
ing the young tree.

GATHERING AND KEEPING THE FRUIT.

In order to secure soundness and preservation, it is indis-
pensably necessary that the fruit should be gathered by hand.
For winter fruit the gathering is delayed as long as possible,
avoiding severe frosts; and the most successful practice with
our extensive orchardists is to place the good fruit directly,
in a careful manner, in new, tight flour-barrels as soon as
gathered from the tree. These barrels should be gently

THE APPLE. 89

shaken while filling, and the head closely pressed in; they
are then placed in a cool, shady exposure, under a shed open
to the air, or on the north side of a building, protected by
covering of boards over the top, where they remain for a
fortnight, or until the cold becomes too severe, when they are
carefully transferred to a cool, dry cellar, in which air can be
admitted occasionally in brisk weather.

Another method, by some regarded as superior, and tend-
ing to keep the fruit longer and better, is to gather carefully,
in a dry day, as late as possible in the fall, and place the fruit
on a floor, or in open bins, from one foot to sixteen inches in
depth. After about a week examine, and if the dampness,
commonly called sweat, has passed off, prepare a good clean
barrel, and as each fruit is placed in the barrel, see that it is
made ‘perfectly dry by wiping it with a soft cloth. As soon
as the barrel is filled, head it up securely and place it in a
cool, dry cellar.

A cellar for this purpose should be dug in dry, gravelly, or
sandy soil, with, if possible, a slope to the north; or, at any
rate, with openings on the north side for the admission of air
very rarely in weather not excessively cold. Here the
barrels should be placed in tiers on their sides, and the cellar
should be kept as dark as possible. In such a cellar, one of
the largest apple-growers in Dutchess County is able to keep ©
the Greening Apple, which, in the fruit-room, usually decays
in January, until the Ist of April, in the freshest and finest
condition. Some persons place a layer of clean rye-straw
-between every layer of apples, when packing them in the
barrels.

Apples are frequently kept by farmers in pits or ridges in
the ground, covered with straw and a layer of earth, in the
same manner as potatoes; but it is an inferior method, and
the fruit very speedily decays when opened to the air. The
English apple-growers lay their fruit in heaps, in cool, dry
cellars, and cover them with straw.

Various plans and methods have been designed for the
keeping of fruit, few, if any of which are found practically
adapted to the general wants of a family. Among those most
prominent is the Roberts Fruit House, which is constructed
by forming a room inside of an ice-house, having the ice
around the sides and overhead ; and with an arrangement for
drainage below, by means of a pipe beneath the floor, and a
condensing-tube inside the chamber or fruit-room.

The Nyce Fruit House is constructed with upright walls,
sheeted on the inside and outside with sheet-iron, nailed to
upright studding, and having the inside space closely packed
with sawdust or chaff. Above the fruit-room is a floor of

| THE APPLE.

galvanized iron, on which ice, five to six feet in depth, is
packed, and from it a tube or pipe is led off, for the pur-
pose of conveying the water as the ice melts. Below the
floor of the fruit-room, which is also of galvanized iron,
shavings three feet thick are first laid, and then coated
with tar and pitch, to prevent any rise of moisture from
below. The temperature is kept at all seasons at just
above the freezing-point, and the moisture from the fruit
engendered in the room is absorbed by the use of “ bittern ”
from salt-works. This absorption of moisture by means of
chloride of calcium, or the waste bittern of salt-works, is the
principal feature of novelty in this house. But while upon
a large scale these fruit-houses are found of value, their
adoption involves too much of expense in their first con-
struction, and too great care, to meet the wants of the general
fruit-grower. When a fruit-house or room is to be con-
structed, aside from the cellar, under the barn or dwelling,
select a location where complete drainage can be had. Exca-
vate so as that the lower fruit-room will be about two-thirds
of its height under ground; lay the outside wall, and then,
leaving a space of four inches, lay another inside cement wall.
Construct windows so as to give free circulation, and yet keep
the room dark by having blinds on the outer side, and sash
' opening on the inner wall. For winter, double sash will be
required. For the upper room, the same principle of forming
a double wall, leaving a space of at least four inches, is to be
continued, and the arrangement of shelves or drawers through —
the centre, keeping a passage open all around, may be made to.
meet the wants for which the room is to be used.

When apples are exported, each fruit in the barrel should
be wrapped in clean soft paper, and the barrels should be
placed in a dry, airy place between decks.

CIDER.

To make the finest cider, Apples should be chosen which
are especially suited to this purpose. The fruit should be
gathered about the first of November, and coarse cloths or
straw should be laid under the tree, to secure them against
bruising when they are shaken from the tree. If the weather
is fine the fruit is allowed to lie in heaps in the open air, or
in airy sheds or lofts for some time, till it is thoroughly ripened.
All immature and rotten fruit should then be rejected, and
the remainder ground in the mill as nearly as possible to a
uniform mass. This pulp should now remain in the vat from
24 to 48 hours, or even longer if the weather is cool, in order
to heighten the color and increase the saccharine principle.

e
s

opi

THE APPLE, 91

It is then put into the press (without wetting the straw), from
whence the liquor is strained, through hair-cloth or sieves, into
perfectly clean, sweet, sound casks. The casks, with the
bung out, are then placed in a cool cellar, or in a sheltered
place in the open air. Here the fermentation commences,
and as the pomace and froth work out of the bung-hole, the
casks must be filled up every day with some of the same
pressing, kept in a cask for this. purpose. In two or three
weeks this rising will cease, when the first fermentation is
over, and the bung should be put in loosely—then in a day
or two driven in tight—leaving a smali venthole near it,
which may also be stopped in a few days after. If the casks
are in a cool airy cellar the fermentation will cease in a day
or two, and this state may be known by the liquor becoming
clear and bright, by the cessation of the discharge of fixed
air, and by the thick crust which has collected on the sur-
face. The clear cider should now be drawn off and placed in
a clean cask. If the cider, which must be carefully watched
in this state, to prevent the fermentation going too far,
remains quiet, it may be allowed to stand till spring, and the
addition at first of about a gill of finely powdered charcoal to
a barrel will secure this end; but if a scum collects on the
surface, and the fermentation seems inclined to proceed
further, it must be immediately racked again. The vent-spile
may now be driven tight, but examined occasionally. In the
beginning of March a fine racking should take place, when,
should the cider not be perfectly fine, about three-fourths of
an ounce of isinglass should be dissolved in the cider and
poured in each barrel, which will render it perfectly clear.
Jt may be bottled now, or any period before the blossoming
of the Apple or afterwards, late in May. When bottling, fill
the bottles within an inch of the bottom of the cork, and
allow the bottles to stand an hour before the corks are driven.
They should then be sealed and kept in a cool cellar,with clean
dry sand up to their necks, or laid on their sides in boxes or
bins, with the same between each layer.

VARIETIES.

The varieties of the Apple at the present time are very
numerous. The garden of the Horticultural Society of Lon-
don, which contains the most complete collection of fruit in
the world, enumerates now, 1845, about 900 varieties, and
nearly 1500 have been tested there. Of these the larger pro-
portion are of course inferior; but it is only by comparison in

‘Such an experimental garden that the value of the different

varieties for a certain climate can be fully ascertained.

92 THE APPLE.

The European Apples generally are, in this climate, inferior _ 4
to our first-rate native sorts, though many of them are of _
high merit also with us. There is much confusion in regard
to names of Apples, and the variation of fruits from soil,
location, or other causes, makes it difficult to identify the
kinds, and until they are ‘brought together and fruited on the
same ground the certainty of their nomenclature will not be —
established. New varieties of Apples are constantly spring-
ing up in this country from the seed, in favorable soils; and
these, when of superior quality, may, as a general rule, be
considered much more valuable for orchard culture than foreign
sorts, on account of their greater productiveness and longevity.
Indeed every State has some fine Apples peculiar to it, and it
is therefore impossible in the present state of pomology in this
country to give a complete list of the finest Apples of the
United States. Todo this will require time, and an extended
and careful examination of their relative merits collected in
one garden. The following descriptions comprise all the finest
American and foreign varieties yet known in our gardens.

CLASSIFICATION,

The distinctive characters of fruits have, during the past
quarter of a century, become so much intermingled and hybri-
dized that, after carefully studying them, and comparing them
with the order of classification adopted by authors, we have
come to the conclusion that no definite orde can safely be
made to embrace them. Forms, colors, growths, and periods
of ripening are so much interwoven and distributed as to
defy all arbitrary rules of classification, and hence we have
without hesitation abandoned it entirely, substituting in our
work the simple order of the alphabet as confined to names,
believing such course will prove the most available and
useful.

TERMS USED IN DESCRIBING APPLES.

In identifying fruits, not only certain forms and features of
the fruit itself are desirable, to have a definite description
under plain and intelligible terms, but often the form of the
growth of the tree, as well as the color of its young wood, are
essential to a clear knowledge for decision. The form "and
general appearance of a fruit may be changed by soil or
climate, but the general habit of growth and color of the
young wood is always the same, and in the ensuing pages this
latter point has been kept in view and recorded, so far as
knowledge could be obtained, respecting valuable varieties.

THE APPLE. 93

_ The terms used we have sought to make simple and uni-
“form, and within the comprehension of all, rather than
scientific. In describing trees, the character designed to be
represented is that of the orchard, or trees in a healthy bear-
ing condition, and the growth is said to be strong and vigor-
ous, as the Rhode Island Greening, or Baldwin; vigorous
and slender, as the Jonathan or Winesap; stout and short-
jointed, as Jersey Sweet or Primate; mediwm and vigorous,
as Fameuse, or Maiden’s Blush. And for the general form
of the tree, the word upright spreading is used to desig-
nate such as Baldwin ; spreading, as the Rhode Island Green-
ing; rownd-headed, as in the Early Harvest; upright, as
with Benoni. In describing fruits, the word base means that
part of the fruit in which the stem is planted ; and apex, the
blossom end, or crown, asit-is sometimes termed. Forms are
so much interwoven, as it were, one with another, that we
have selected but four as the primary bases on which all
others are built, and are subsidiary,

eoeet tt Pmew,
-
ac

Steecense >”

Rw, Roundish.

These primary forms are roundish, oblate, conical, and ob-
long. The terms round, roundish, or globular, are sometimes
used in connection, rather as qualifying expressions than as
distinctive; for while the word rowndish, which indicates
the height and diameter as nearly equal, applies to many
fruits, there is no perfectly round or globular apple known.

94 THE APPLE.

O}late indicates the height as much less than diameter. _
Conceal, is when the fruit is roundish, having the apex and
end contracted. Oblong, is when the fruit is longer than —
broad, and having the apex and base of nearly the same
breadth. Connected and subsidiary terms, such as roundish,
conical, or conic, are when the Apple unites the two primary
forms of roundish and conical; or elongated conical, or conic,
when the length is considerably beyond the breadth. Trwn-
cate conic, is when the fruit is flattened at the apex. Ribbed,
or obscurely ribbed, when the surface has rising lines and
channels from apex to base. Oblique, is when the fruit pre-
sents the appearance as of being one-sided, or when the axis
is inclined to one side. Oblate, not symmetric, or sides un-.
equal, when one side is less than the other. Corrugated,
having depressed lines, furrows, or wrinkles. Acute, when
narrowing to a sharp point. Obtwse, round or blunt. Ab-
rupt, when the depression breaks off suddenly.

In designating the quality of fruits, the terms of the
American Pomological Society have been adopted; but it
must be remembered that these terms apply strictly and only
to the actual quality of the fruit as a dessert sort.

Some varieties classed as best, and which are strictly of the
highest quality as fruit, are, nevertheless, unprofitable as
varieties to grow, except by the amateur, while many to
which-the term very good, or very good to best, is applied,
are known to be highly valuable and profitable for market,
as well as excellent for the dessert.

APPLES.

AMERICAN BEAUTY.
Sterling Beauty. Beauty of America,

Origin, Sterling, Mass. Tree hardy, vigorous, productive,
an annual bearer. Wood dull reddish brown, slightly downy.

Fruit large, form roundish oblate, slightly inclining to
conic, obscurely ribbed. Color a yellow ground mostly covered
with red, which is quite dark in the sun, sometimes obscurely
splashed and striped, and thickly sprinkled with small light
and brown dots. Stalk rather short, somewhat slender. Cav-
ity medium, with russet, the rays of which sometimes extend
out over a portion of the fruit. Calyx small, closed, or half
open. Segments medium, slightly recurved. Basin me-
dium, uneven. Flesh yellowish, rather compact, tender, juicy,

THE APPLE. 95

rich mild, subacid, aromatic. Core small. Very good.
December to April. ;

American Beauty.

AMERICAN GOLDEN PIPPIN.

Golden Pippin. New York Greening.
Ribbed Pippin. Newtown Greening.
Golding. Golden Apple.

This old Apple is one of our finest American fruits, and
seems not to be generally known. It has been cultivated
more than fifty years, and is considered one of the most pro-
fitable for orchard culture and marketing; it is also a supe-
rior Apple for family use. Growth strong, similar to R. I.
Greening, but less drooping, making a round, spreading head;
does not bear young, but very productive when a little ad-
vanced, and a popular fruit where known. Wood dark red-
dish, downy, with prominent flattened buds.

Fruit medium to large; form roundish oblate, inclining to
conic, obscurely ribbed; color yellow, sometimes a brownish
blush in sun, thinly sprinkled with gray dots, often slightly
netted with thin russet. Stalk short, moderately stout.
Cavity large, deep: Calyx closed. Segments pointed, slightly
recurved. Basin broad, open, slightly corrugated. Flesh

96 - |THE APPLE.

yellowish, breaking juicy, rather coarse, rich, aromatic, sub-
acid. Core rather large. Very good. November to Feb-
ruary.

American Golden Pippin.

AMERICAN GOLDEN RUSSET.

Golden Russet, Bullock’s Pippin,
Sheep Nose. Little Pearmain,

The American Golden Russet is one of the most delicious
and tender Apples, its flesh resembling more in texture that
of a buttery Pear than that of an ordinary Apple. It is
widely cultivated at the West and in New England as the
Golden Russet, and though neither handsome nor large, is
still a universal favorite, from its great productiveness and
admirable flavor. The uncouth name of Coxe, Sheep-nose,
is nearly obsolete, except in New Jersey, and we therefore
adopt the present one, to which it is well entitled. The tree
is thrifty, with upright shoots, dull reddish grayish brown.

Fruit 'elow medium size, roundish-ovate, dull yellow,
sprinkled with a very thin russet. Stalk rather long and
slender. Caly< closed, and set in a rather narrow basin.
Flesh yellowis':, very tender, juicy, with a mild, rich, spicy
flavor. Best. October to January.

THE APPLE, 97

American Golden Russet.

AMERICAN SUMMER PEARMAIN.
Early Summer Pearmain. Summer Pearmain.

American Summer Pearmain.

98 _ THE APPLE.

A rich, highly-flavored fruit, much esteemed where it is
known. It appears to be quite different from the Summer
Pearmain (of the English), and is probably a seedling raised
from it. It ripens gradually from the tenth of August to the
last of September. Tree moderately vigorous, or slow growth,
with slender branches, round-headed, and bears abundantly.
Young shoots dull reddish-brown.

Fruit of medium size, oblong, widest at the crown, and ta-
pering slightly to the eye. Skin red, spotted with yellow in
the shade, but streaked with livelier red and yellow on the
sunny side. Stalk three-fourths of an inch long, and pretty
deeply inserted. Eye deeply sunk. Calyx closed. Segments
short, erect. Basin abrupt, slightly corrugated. Flesh yel-
low, remarkably tender, with a rich and pleasant flavor, and
often bursts in falling from the tree. Quality best. Core
medium.

ASHMORE.,

Red Ashmore.

Origin unknown. Tree vigorous, upright, spreading.
Young shoots dull reddish brown.

Ashmore.

Fruit medium, form roundish oblate, inclining to conical,
generally regular; color whitish yellow, washed or shaded

THE APPLE. 99

_ with rich bright red, obscurely splashed, moderately sprinkled

with light and gray dots. Skin glossy, smooth. Stalk medium;
cavity broad, deep, slightly russeted. Calyx small, finely
closed. Segments erect. Basin deep, open, slightly uneven.
Flesh white, tender, juicy, mild, subacid. Core small.
Very good. October, November.

Striped Ashmore is claimed by some as a distinct variety,
differing only in its coloring.

AUTUMNAL SWAAR.
Fall Swaar. of West.

Originunknown. ‘Tree hardy, vigorous, spreading, produc-
tive alternate years, and much valued in many localities
West.

Fruit large, roundish oblate, conic, orange-yellow, netted
with russet and sprinkled with large star-shaped dots. Stalk
rather short. Cavity broad, deep, slightly russeted. Calyx

Autumnal Swaar.

large, open. Basin deep, abrupt, and corrugated. Flesh
yellow, juicy, tender, with a pleasant, rich, slightly aromatic
subacid flavor. Core small. Very good. September,

October,

100 THE APPLE,

Autumn Sweet Bovucu.

Late Bough. Sweet Bellflower.
Fall Bough. Philadelphia Sweet.
White Sugar?

Origin unknown. ‘Tree vigorous, upright, round-headed,
very productive. One of the very best dessert sweet Apples
of its season.

Autumn Sweet Bough.

Fruit medium or below, roundish conical, angular,
smooth, pale yellow, sprinkled with a few brown dots.
Stalk of medium length, rather slender, inserted in a deep
narrow cavity. Calyx closed. Segments long. Basin deep,
corrugated. Flesh white, very tender with a rich honeyed,
sweet, refreshing flavor. Very good. Last of August to first
of October.

BACHELOR’s BLusH.

Origin unknown. Tree moderately vigorous, somewhat
spreading. An annual moderate bearer.

Fruit medium, form oblate depressed, often obscurely rib-
bed, color yellowish with blush in sun, sprinkled with a few
light and gray dots. Stalk very short. Cavity large, deep.
Calyx half open. Segments short, erect. Basin medium,
uneven. Flesh white, ‘half fine, rather compact, crisp, moder-
ately juicy, rather rich, subacid. Core small. Very good.
August and September.

THE APPLE. 101

Bachelor’s Blush.

BAILeY’s SWEET.

Edgerly’s Sweet. Howards Sweet. Paterson’s Sweet.
Chillicothe Sweet.

-,An old variety of unknown origin, introduced by J.
Edgerly, of Perry, N. Y., about the year 1840, but M. P.
Spafford says it was grown in the nurseries around Rochester
as early as 1818 as Chillicothe Sweet. Tree, hardy, vigorous,
spreading, with long slender branches, inclining to droop when
in bearing, as much of the fruit is borne on the ends of the
twigs ;—a very productive bearer in alternate years and a light
crop the intervening ones.

This variety is regarded as profitable for all purposes,
although perhaps a little too tender for shipping long dis-
tances.

Fruit large, variable in size, form roundish conical,
often approaching oblong, obscurely ribbed, color yellowish,

“mostly shaded and obscurely striped with red, deep-red in

the sun, and thickly sprinkled with minute light dots. Stalk
short and rather small, inserted in a narrow cavity. Calyx
small, closed, set in a narrow irregular basin. Flesh white,
fine, tender, not very juicy, almost melting, with a honeyed
sweet flavor. Core rather large. Very good. November to

~ March.

102 THE APPLE.

Bailey’s Sweet.

BALDWIN.
Woodpecker. Pecker. Steele’s Red Winter.
Felch ? Red Baldwin. Butters.

The Baldwin stands at the head of all New England Ap-
ples, and is unquestionably a first-rate fruit in all respects. It
is a native of Massachusetts, and is more largely cultivated
for the Boston market than any other sort. It bears most
abundantly with us, and we have had the satisfaction of raising
larger, more beautiful, and highly flavored specimens here
than we ever saw in its native region. The Baldwin in flavor
and general characteristics evidently belongs to the same family
as our Esopus Spitzenberg, and deserves its extensive popu-
larity. ‘Tree vigorous, somewhat spreading, an early bearer
and very productive. Young shoots dull reddish brown.

Fruit large, roundish, and narrowing a little to the eye.
Color yellow in the shade, but nearly covered and striped with
crimson, red, and orange in the sun, dotted with a few russet

THE APPLE. 103

dots, and with radiating streaks of russet about the stalk.
Calyx closed, and set in a rather narrow plaited basin. Stalk
half to three-fourths of an inch long, rather slender for so large
a fruit, planted in an even, moderately deep cavity. Flesh
yellowish white, crisp, with that agreeable mingling of the
saccharine and acid which constitutes a rich, high flavor.
Very good. ‘The tree is a vigorous upright grower, and bears

Baldwin.

most abundantly. Ripe from November to March, but with
us is in perfection in January.*

BALTIMORE.
Cable’s Gilliflower. Baltimore Pippin. Royal Pippin.

Origin unknown. ‘Tree healthy, hardy, moderately vigor-
ous, making a round head that when loaded with fruit appears

* The Baldwin, like nearly all other varieties of winter fruits,
originated in the Northern and Eastern States; when grown in South-
ern latitudes they become autumn or early winter sorts, and lose more
or less of their sprightliness and good qualities as table fruits. On the
other hand, the summer-ripening varieties, originating North, are
greatly improved when grown at the South.

104 ; THE APPLE.

almost drooping. Young shoots slender, dull reddish brown.
A profitable variety for market or table use.
Fruit medium. Form roundish oblate, slightly conical,
regular. Color pale yellow, shaded with light red, striped
and splashed with dark red, almost purplish, having a grayish
appearance of bloom, large light dots, with a dark centre.
Stalk short. Cavity medium size, rather thinly russeted.

Baltimore.

Calyx small, closed. Segments drawn toapoint. Basin shal-
low, nearly smooth. Flesh whitish, tender, juicy, mild, suba-
cid. Core medium. Very good. December to April.

@
BELMONT.
Gate. White Apple.
Mamma Beam. Waxen of some.
Golden Pippin of some. Kelley White.
Golden Gate.

Origin, near Strasburgh, Lancaster Co., Pa., in the garden
of Mrs. Beam, at her gate, hence the names ‘‘ Gate Apple,”
and “ Mamma Beam.” It was taken to Ohio by Jacob Neis-
ley, Sen., and became very popular in Belmont Co., and we
retain this name as being the most universal one. Tree
vigorous, spreading, healthy, and very productive. Wood
smooth, light reddish brown.

THE APPLE. 105

_ Fruit medium to large, globular, a little flattened and nar-
rower towards the eye, sometimes oblong. Color light, waxen-
yellow, often with a bright vermilion cheek. Stalk short.
Cavity generally large. Calyx usually closed. Basin rather

Belniont.

deep, corrugated. Flesh yellowish, crisp, tender, juicy, some-
times almost melting, of a mild agreeable flavor. Very good.
November to February.

) Bren Davis.

New York Pippin. Carolina Red Streak.
Victoria Pippin. Funkerhouser.
Victoria Red. Robinson’s Streak.
Red Pippin. Robinson’s Red Streak.
Kentucky Pippin. Hutchinson Pippin.
Baltimore Red. Virginia Pippin.

do. Pippin. Kentucky Red Streak.

do. Red Streak. Texan Red,

Joe Allen.

The origin of this apple is unknown; supposed to have
originated in Virginia or Kentucky, about the year 1800. J.
S. Downer of Kentucky writes that old trees are there found
from which suckers are taken in way of propagating. The

106 THE APPLE.

tree is very hardy, a free grower, with very dark reddish
brown, slightly grayish young wood, forming an erect round
head, bearing early and abundantly. In quality it is not
first-rate, but from its early productiveness, habit of blooming
late in Spring after late frosts, good size, fair even fruit,
keeping and carrying well, it is very popular in the South-
west and West.

Fruit medium to large. Form roundish, truncated conical,

poe

Ben Davis.

often sides unequal. Color yellowish, almost entirely over-
spread, splashed, and striped with two shades of red, and
dotted sparsely with areole dots. Stalk medium, rather slen-
der. Cavity narrow, deep, russeted. Calyx partially open.
Basin rather large, deep, slightly corrugated. Flesh white, a
little coarse, tender, moderately juicy, pleasant, subacid.
Core medium to large. Good. December to March.

BENONI.

This excellent early apple originated on the farm of Mason
Richards, of Dedham, Mass. The tree is of vigorous, upright
habit; hardy and very productive alternate years; young
wood light reddish brown. It is a valuable variety for mar-
ket or table use.

Fruit rather below medium size. Form roundish oblate

F
.
3

THE APPLE. 107

conical. Color pale yellow, shaded, striped, and marbled
with dark crimson, and thinly sprinkled with light dots.

Benoni.

Stalk short, slender. Cavity deep, slightly russeted. Calyx
closed. Segments persistent, sometimes a little recurved.

Bentley’s Sweet.

108 THE APPLE.

Basin abrupt, quite deep, somewhat uneven. Flesh yellow,
juicy, tender, rich, pleasant, subacid, slightly aromatic. Core
small. Very good or best. August.

BENTLEY’S SWEET.

Origin unknown. Supposed Virginia; some say Belmont
Co., Ohio. Tree moderately vigorous, hardy, good reg-
ular bearer and keeper, valuable in the Southwest in rich
soils.

Fruit medium, roundish, flattened at ends, sometimes
slightly oblique, and sometimes sides unequal, pale yellowish
green, shaded with pale red and moderately sprinkled with
light and brown dots. Stalk long, slender, curved. Cavity
smooth, deep. Calyx large, closed, or partially open. Seg-
ments medium length, erect, sometimes a little recurved.
Basin large, deep, corrugated. Flesh fine, whitish yellow,
compact, sweet, somewhat honeyed flavor. Core small.
Very good. January to May.

Bethlemite.

BETHLEMITE.

The origin of this fine apple is unknown, It was first
brought to notice from the town of Bethlehem, in Ohio, and is
undoubtedly a seedling of the Newtown Spitzenberg, which it

THE APPLE. 109

much resembles. Tree an upright, strong, stocky, short-
jointed grower, with young shoots, dull reddish brown, quite
downy. A productive bearer, the fruit keeping and carrying
well; very valuable for all purposes.

Fruit, medium, oblate, inclining to conical, regular. Color
pale yellow, striped, shaded and splashed with shades of light
and dark red nearly over the whole surface, thin grayish tinge,
and pretty thickly sprinkled with light and brown dots. Stalk

rather short, slender. Cavity large, considerably russeted.

Calyx open or partially closed. Segments large and generally
erect. Basin large, and slightly corrugated. Flesh white,
compact, crisp, juicy, rich, mild subacid, slightly aromatic.
Core small. Very good. December to March.

Blenheim Pippin. —

BLENHEIM PIpptIn.

Blenheim Orange. Woodstock Pippin.
Blooming Orange. Northwick Pippin.
Blenheim, Kempter’s Pippin.

Dutch Mignonne, erroneously.

An old variety which originated in Oxfordshire, in Eng-
land. Tree very strong and vigorous, spreading somewhat,

110 ; THE APPLE.

drooping when in full bearing, and makes a large handsome
tree in the orchard. It is late coming into bearing, but when
fully established is a good regular bearer, and, in some local-
ities, very productive. This Apple is a favorite in England,
and succeeds well in most localities here in the Middle and
Northern States, especially the latter. Young wood stout,
reddish brown. /

Fruit large, often very large, roundish oblate, regularly
formed. Skin dull orange, half covered or more with rich
dull red, often mixed with russet, dotted and mottled with
large yellow russet specks, some of which are areole. Stalk
rather short, slender, curved, inserted in a large deep cavity,
russeted, the russet sometimes extending in rays out on the
fruit. Calyx large, open, segments large, of medium length,
divided, partly curved. Basin broad, large, rather deep,
slightly corrugated. Flesh white, a little coarse, at first firm,
but becoming crisp, tender, juicy, with a rich brisk subacid
flavor, slightly aromatic. Core small. Very good. Novem-
ber to February.

Blue Mountain.

BiuE Movuntaln.
Front Apple or Forelle. Blauberger.
Introduced by Wm. G. Wasing, of Tyrone, Pa., from the

THE APPLE. 111

- Blue Mountain. Tree hardy, a moderate or rather slow
grower, forming a small round head, productive. An excel-

Tent Apple, retaining its juice and fine brisk flavor tili spring.

Young shoots dark brown, slender.

Fruit medium to large, roundish oblate, slightly irregular.
Skin whitish, shaded and mottled with light red, numerous
fine stripes and broken splashes of light bright red, and sprink-
led with a few gray dots. Stalk rather short and small, in-
serted in a medium cavity. Calyx small, closed. Segments
short, basin medium corrugated. Flesh white, fine, tender,
juicy, with a sprightly, delicate vinous flavor. Very good.
Core medium. November to March.

Bonum.
Magnum Bonum.

Raised by Squire Kinney, Davidson Co., N. C. Tree up-
right, spreading, hardy and vigorous, an early and abundant
bearer. Young shoots smooth reddish gray.

Bonum.

Fruit medium, oblate, yellow, mostly shaded with deep
crimson, and indistinct stripes and splashes of dark red,
rather thinly sprinkled with pretty large light dots, a portion
of them having a dark centre. Stalk rather long and slender.
Cavity medium to large, often with a little green russet.
Calyx closed. Segments rather long and sometimes recurved.

112 THE APPLE.

Basin shallow, slightly corrugated. Flesh white, often stained
next the skin, firm, tender, juicy, rich, mild, subacid. Core
small. Very good. November to December. In the South,
September to December.

BRITTLE SWEET.

Origin unknown. Tree moderately vigorous, very pro-
ductive. This valuable apple is little known; in beauty and
quality it may be classed as among the best, and deserves
more attention.

Brittle Sweet.

Fruit medium, roundish, oblate, approaching conical. Color
pale yellow, shaded, splashed and marbled over nearly the
entire surface, with shades of light and dark crimson red,
many small gray and white dots. Stalk rather short, slender.
Cavity regular, broad, moderately deep. Calyx closed. Seg-
ments small, short, erect. Basin small corrugated. Flesh
yellowish, crisp, tender, juicy with a peculiar honeyed sweet,
and slightly aromatic. Core rather large. Very good. Octo-
ber and November.

BROADWELL.
Broadwell Sweet.

Originated with Jacob Broadwell, near Cincinnati,O. An

THE APPLE. 113

extremely valuable sweet apple, either for the table or cook-
ing. Tree vigorous, quite hardy, very spreading, irregular,
productive. Young shoots dull reddish brown, downy.

Broadwell.

Fruit medium, oblate, somewhat conic. Color clear bright
yellow, brownish blush in the sun exposure, with carmine
spots. Dots few, greenish, suffused beneath. Stalk rather
short. Cavity broad, russeted. Calyx closed, with short
segments. Basin abrupt, regular. Flesh whitish, fine, tender,
juicy, rich, sweet. Core small. ~ Very good. November to

February.
BucKINGHAM.
Queen. Blackburn.
Fall Queen. Henshaw.
Winter Queen. Sol. Carter.
Kentucky Queen. Winter Queen.
Lexington Queen. Ne Plus Ultra.
Frankfort Queen. King.
Ladies’ Favorite of Tenn. Byer’s Red.
Equinetely. Red Gloria Mundi of some.
Byer’s. Red Horse of some.
Ox-Eye of some in Ky. Garvis Seedling.
Bachelor. Late Queen.
Merit. Large Royal Pearmain of some.

The origin of this Apple appears all unknown. It has
been long grown in Virginia, Kentucky, and other South-

oe le

114 THE APPLE.

western States, and is there a profitable and popular variety,
valuable either for market or table use. It matures often in
November, but will keep into February. Tree hardy, healthy,
vigorous, and productive, forming a round-headed spreading
tree of medium size. Young shoots rather slender, dull
reddish brown.

Fruit medium to large. Form oblate, inclining to conic.
Color greenish yellow, mostly covered, shaded, striped, and
splashed with two shades of crimson or purplish red, many

Buckingham.

light brown dots. Stalk short. Cavity broad, deep, slightly
russeted. Calyx closed, or half open. Segments to a point.
Basin rather large, deep, slightly corrugated. Flesh yellow-
ish, rather coarse, breaking, tender, juicy, mild, sprightly,
subacid. Core small. Very good to best. November to
February.

CANADA REINETTE.

Canadian Reinette. De Bretagne.

Grosse Reinette d’Angleterre. Portugal.

Pomme du Caen. Januarea.

Reinette du Canada Blanche. Wahr Reinette.

Reinette Grosse du Canada. Praire Rambour Reinette.

Reinette du Canada a Cortes.

It is easy to see that the Canada Reinette is a popular and —

;
:
.
z
‘

THE APPLE. 115

highly esteemed variety in Europe, by the great number of
synonyms under which it is known. It is doubtful, notwith-
standing its name, whether it is truly of Canadian origin, as
Merlet, a French writer, describes the same fruit in the 17th
century, and some authors think it was first brought to this
continent from Normandy, and carried back under its new
name. At any rate, it is a very large and handsome fruit, a
good bearer, and of excellent quality in all respects. Wher-
ever grown in this country it sustains its foreign reputation,

Canada Reinette.

the tree being of vigorous habit, spreading, open, and pro-
ductive. Young shoots clear reddish-brown, slightly downy.

Fruit of the largest size, oblate conical, flattened; rather
irregular, with projecting ribs; broad at the base, narrowing
towards the eye, four inches in diameter, and three deep.
Skin greenish-yellow, slightly washed with brown on the
sunny side, sprinkled with dots and russet patches. Stalk
short, inserted in a wide hollow. Calyx short and large, set
in a rather deep, irregular basin. Flesh nearly white, rather
firm, juicy, with a rich, lively, subacid flavor. Very good to
best. Ripe in December, and, if picked early in autumn, it
will keep till April.

The Canada Reinette Grise is very much like the above,
and may prove identical.

116 THE APPLE.

CAROLINA RED JUNE.

Knight’s Red June. Blush June. Wilson’s June.
Red June. Georgia June.

Origin somewhat uncertain, supposed to be Carolina. ‘Tree
moderately vigorous, upright, an early and abundant bearer,
much esteemed at the South and Southwest as their best
-early Apple, ripe a few days after Early Harvest, not equal
to it in flavor, but more profitable as an orchard fruit; but
of late years disposed to spot and scab unless highly culti-
vated or grown on new soils.

Carolina Red June.

Fruit medium or below, oval, irregular, inclining to conic.
Skin smooth, nearly the whole surface shaded with deep red,
and almost of a purplish hue on the sunny side, and covered
with a light bloom. Stalk variable in length, inserted in a
small narrow cavity. Calyx closed. Segments long, reflexed.
Basin narrow, plaited. Flesh very white, tender, juicy, with
a brisk subacid flavor. Core rather large. Very good.*

* Carolina Striped June—(Carolina June). This is generally con-
founded with the above, and is scarcely distinguishable except that,
as it ripens, it becomes striped. One is doubtless a seedling from the
other,

THE APPLE. 117

CHENANGO STRAWBERRY.

Frank. Sherwood’s Favorite. Jackson Apple,
Buckley. Strawberry. Smyrna.
Lady Finger of some.

Originated in the town of Lebanon, Madison Co., N. Y.
It is an apple pleasant to the taste, and much esteemed as a
table fruit wherever grown. ‘Tree is vigorous, spreading,
and very productive. Young wood light reddish brown,
downy.

Fruit medium, oblong conic or oblong truncated conic, in-

Chenango Strawberry.

distinctly ribbed. Color whitish, shaded, splashed and mot-
tled with light and dark crimson over most of the surface,
light dots. Stalk rather short, small. Cavity acute, some-
what uneven. Calyx closed, or partially open. Segments
erect. Basin rather large, abrupt, slightly corrugated. Flesh
white, tender, juicy, peculiar mild, subacid. Core rather
large. Very good. September and October.

CoGsWELL.
Cogswell Pearmain.
This excellent Apple originated in the town of Griswold,

118 THE APPLE.

near Norwich, Ct., on a farm which came into the possession
of William Cogswell about the year 1798. The original tree
was then about forty or fifty years old. The fruit was first
exhibited in 1816 or 718, before the Massachusetts Horticul-
tural Society.

It is an extremely valuable variety wherever grown, either
for table or market purposes, a good keeper, and bears car-
riage to market long distances without apparent injury.
Tree a vigorous, upright, spreading grower, an abundant
bearer of very regular, even-sized fruit. Young shoots dark
reddish brown, somewhat downy.

Cogswell.

Fruit size above medium. Form roundish oblate, regular.
Color rich yellow, nearly covered with red, marked and
streaked with bright red, pretty thickly sprinkled with are-
ole dots. Stalk short, rather slender. Cavity large, thinly
russeted. Calyx small, nearly closed. Basin small, shallow.
Flesh yellowish, fine-grained, tender, juicy, scarcely subacid,
rich aromatic. Core small. Very good to best. December
to March.

CorNELL’s FAncy.
Cornell’s Favorite.

Originated on the farm of Gillam Cornell, Southampton
Township, Bucks Co., Pa. Tree vigorous and healthy, an

OTTER ey

-
ye

THE APPLE. 119

upright, rather spreading grower—productive and a regular

_ bearer.

Fruit medium, roundish conical, slightly angular. Skin
smooth whitish, shaded, splashed, striped and marbled with

Cornell’s Fancy.

light and dark bright red, and thinly sprinkled with large
light dots, a few being areole. Stalk rather long, slender,
inserted in a large deep cavity. Calyx closed; segments
rather long, recurved at the ends; basin rather abrupt, deep,
Slightly furrowed. Flesh white, tender, juicy, with a lively,
pleasant subacid flavor. Very good. Core rather large.—
September.

DEMOCRAT.
Varick.
An Apple considerably grown in Tompkins Co., N. Y., the

origin of which cannot be correctly traced. The trees are
great bearers, fruit keeping well, and always meeting a ready

120 THE APPLE.

sale in market. Tree an upright, good grower, annually pro-
ductive. Young shoots reddish brown.

Democrat.

Fruit—size medium, or above; form roundish conical, ob-
scurely ribbed. Color pale whitish yellow, shaded, partially
striped, and splashed nearly over the whole surface with light
and dark crimson, and pretty thickly sprinkled with small
light dots. Stalk medium, slender. Cavity large, deep, acute.
Calyx small, closed. Segments small and short to a point.
Basin medium, rather deep, corrugated. Flesh white, some-
times a little stained next the skin, very tender, juicy, mild,
pleasant subacid. Very good. Core large. December to
March.

DoMINE.
English Rambo of some. Wells. Cheat.
Hogan. Striped R. I. Greening. Cling Tight.
English Red Streak. English Beauty of Pa.

This Apple, .extensively planted in the orchards on the
Hudson and west, so much resembles the Rambo externally,
that the two are often confounded together, and the outline

THE APPLE. 121

of the latter fruit (see Rambo) may be taken as nearly a fac-
simile of this. The Domine is, however, of a livelier color,
and the flavor and season of the two fruits are very distinct,
—the Rambo being rather a high-flavored early winter or au-
tumn apple, while the Domine is a sprightly, juicy, long-keep-
ing winter fruit.

Fruit of medium size, flat. Skin lively greenish yellow in
the shade, with stripes and splashes of bright red in the sun,
and pretty large light russet and brown specks. Stalk long
and slender, planted in a wide cavity and inclining to one
side. Calyx small, in a broad basin, moderately sunk. Flesh
white, exceedingly tender and juicy, with a sprightly pleasant,

Domine.

though not high flavor. Young wood of a smooth, lively
light brown, and the trees are very hardy, and the most rapid
growers and prodigious early bearers that we know—the
branches being literally weighed down by thé rope-like clus-
ters of fruit.

The Domine does not appear to be described by any foreign
author. Coxe says that he received it from England, but the
apple he describes and figures does not appear to be ours, and
we have never met with it in any collection here. It is
highly probable that this is a native fruit. It is excellent
from December till April.

122 THE APPLE.

DvucHESs OF OLDENBURGH.
Smith’s Beauty of Newark. New Brunswick,

This handsome Russian Apple proves one of the most
hardy and profitable varieties in cultivation, and especially
in our northwestern sections. The tree is vigorous, forming
a roundish, upright, spreading head, requiring little or no
pruning, comes early into bearing, and producing abundantly
a fruit of fair, even, and regular size, that, although not of
the first quality, always commands a ready sale, as it is valu-
able for market and cooking, and passably good for dessert.
Young shoots smooth, reddish.

Fruit medium size, regularly formed, oblate. Skin smooth,
finely washed and streaked with red on a golden or yellow
ground. Stalk short, medium size, inserted in a large deep
cavity. Calyx pretty large and nearly closed, set in a wide,
even hollow. There is a faint blue bloom on this fruit. The
flesh whitish, crisp, juicy, sprightly subacid. Ripens early in
September.

Duchess of Oldenburgh.

DUZENBURY.

This valuable new Apple originated on the farm of Charles
Duzenbury, Phillipstown, Putnam Co., N. Y. The tree is a
vigorous grower, forming a handsome spreading head, pro-
ducing abundantly a medium-sized, regular, uniform fruit,

THE APPLE. 123

_ which keeps and retains its flavor until May. Young wood

_ dark brownish red.

_ Fruit medium; form roundish conical, truncated; color

greenish yellow, shaded and rather obscurely splashed with
dull red over nearly two-thirds its surface, and sprinkled with

_——_—_——

Duzenbury.

a few gray and light dots. Stalk rather short. Cavity rather
large and deep. Calyx closed. Segments medium, erect to a
point. Basin rather abrupt, slightly corrugated. Flesh whit-
ish yellow, crisp, tender, moderately juicy, very mild, and
pleasant subacid, almost sweet. Core small. Very good.
February to May. .

Dyer, OR Pomme Roya te.

Golden Spice. Pinneo’s Favorite.
White Spice. Woodstock.
Smithfield Spice. Tompkins.
Mygatt’s Bergamot. ‘Coe’s Spice.
Beard Burden. Bullripe.

A popular dessert Apple, very sprightly, tender, and excel-
lent. Tree a moderate grower, forming a round head; an
early and good bearer; requires high cultivation to produce
good fruit. Young wood grayish brown. It is supposed to
be of French origin, and to have been brought to Rhode’
Island more than a hundred years ago. It was renamed

124 THE APPLE.

Dyer by the Massachusetts Horticultural Society, who sup-
posed it to be a seedling of Mr. Dyer, of Rhode Island, but
the old and familiar name of Pomme Hoyale should be pre-

ferred.

Dyer, or Pomme Royale.

Fruit of medium size, roundish, pretty regularly formed.
‘Skin smooth, pale greenish yellow, with a faint blush and a
few dark specks on one side. Stalks about half an inch long,
set in a smooth, round cavity. Calyx closed. Basin plaited,
moderately deep. Core round, hollow. Flesh white, very
tender and juicy; flavor very mild and agreeable, aromatic,
slightly subacid. Very good to best. September and October.

EarLty Harvest.
Prince’s Harvest, or Early French Reinette, of Coxe.

July Pippin. Pomme D’ Eté.

Yellow Harvest. Tart Bough.

Large White Juneating. Early French Reinette,
July Early Pippin. Sinclair’s Yellow.

Prince’s Early Lemon.

An American Apple; and taking into account its beauty,
its excellent qualities for the dessert and for cooking, and its
productiveness, we think it the finest early apple yet known.
It begins to ripen about the first of July, and continues in
use all that month. The smallest collection of apples should
comprise this and the Red Astrachan. Tree moderately vig-
orous, spreading. Young shoots reddish brown.

THE APPLE, 125.

_ Fruit medium size. Form roundish, often roundish oblate
- medium size. Skin very smooth, with a few. faint white dots,
bright straw-color when fully ripe. Stalk half to three-fourths
of an inch long, rather slender, inserted in a hollow of moder-

Early Harvest.

ate depth. Calyx set in a shallow basin. Flesh very white,
tender, and juicy, crisp, with a rich, sprightly subacid flavor.
Very good to best. Core small.

EARLY JOR.

Origin, orchard of Heman Chapin, Ontario Co., N. Y.
Tree of slow growth, productive, requires high culture for
fair fruit.

Fruit below medium, oblate, very slightly conie, smooth,
yellowish, shaded and striped with red, and thickly sprinkled
with greenish spots. Stalk of medium length, inserted in a
large cavity surrounded by russet. Calyx closed. Basin
moderate. Flesh whitish, tender, juicy, with a very agree-
able vinous flavor. Best. Ripe middle of August to middle
of September.

There is a Luce’s Early Joe which is distinct from this,
being larger, and not as good quality.

EARLY STRAWBERRY.
American Red Juneating. Red Juneating.
A beautiful variety, which is said to have originated in

126 THE APPLE.

the neighborhood of New York, and appears in the markets
there from July till September. It is quite distinct from the

Early Joe.

Early Red Margaret, which has no fragrance, and a short —
stem.

Early Strawberry.

THE APPLE. 127

Fruit roundish, narrowing towards the eye. Skin smooth
and fair, finely striped and stained with bright and dark red,
on a yellowish white ground. Stalk an inch and a half long,
rather slender and uneven, inserted in a deep cavity. Calyx
rather small, in a shallow, narrow basin. Flesh white, slightly
tinged with red next the skin, tender, subacid, and very
sprightly and brisk in flavor, with an agreeable aroma. Very
good.

Eayprian Russet.
Bagby Russet.

From Southern Illinois, origin unknown. This Apple is
much esteemed where known for its rich, high flavor, and as
a good keeper. Some think it the best of all the russets.
The tree forms an upright, symmetrical, round head, with
grayish reddish brown, somewhat downy young shoots. ~Pro-
ductive.

Egyptian Russet.

Fruit medium. Form roundish, approaching conical,
slightly ribbed. Color golden yellow, netted and patched with
russet over half or two-thirds of its surface, often with a cheek
of crimson or fawn in the sun, and moderately sprinkled with
brown dots. Stalk short and small.* Cavity medium or nar-
row. Calyx open or partially closed. Segmentsshort. Basin
medium. Flesh yellowish, tender, juicy, rich, slightly aro-
matic, pleasant subacid. Very good. December to March.

128 THE APPLE, ,

EnauisH Russet.
Poughkeepsie Russet. Po’keepsie Russet.

The English Russet is a valuable, long-keeping variety, ex-
tensively cultivated, and well known by this name, but which
we have not been able to identify with any English sort. It
is not fit for use until February, and may be kept till July,
which, together with its great productiveness and good flavor,
renders it a very valuable market fruit.

The trees grow very straight, and form upright heads, and
the wood is smooth and of a reddish brown.

Fruit of medium size, roundish, slightly conical, and very

English Russet.

regularly formed. Skin pale greenish yellow, about two-thirds
covered with russet, which is thickest near the stalk. Calyx
small, closed, and set in an even, round basin, of moderate
depth. Stalk rather small, projecting even with the base, and
pretty deeply inserted in a narrow, smooth cavity. Flesh yel-
lowish white, firm, crisp, with a pleasant, mild, slightly sub-
acid flavor. Good. Jariuary to May.

The English Russet described by Warder is entirely dis-
tinct, being, as he describes, large, globular, flattened, some-
what one-sided. Surface uneven, green. In season from
December to January.

‘
——

THE APPLE. 129

_ENGLisH SwEeEr.

Ramsdell’s Sweet. Red Pumpkin Sweet
Ramsdell’s Red Pumpkin Sweet. Hurlbut Sweet ?
Ramsdell’s Sweeting. Avery Sweet.
Randall’s Red Winter.

R This old variety is esteemed where grown for the large

| crops which it bears, and as a showy sweet apple for market,

and profitable for stock feeding, as well as superior for cook-

ing. The tree is very vigorous, grows remarkably straight

_and upright, comes early into bearing, and yields every year

enormously, Young shoots clear reddish brown, slightly
grayish. .

Fruit of medium size, roundish, regularly shaped, and
tapering slightly towards the eye, dark red, dotted with fawn-
colored specks, and covered with a blue bloom. Flesh yellow-
ish, very tender and mellow, unusually sweet and rich. Good
to very good. In weight the apple is light. October to
February.

English Sweet.

-Esopus SPiItzENBURGH.

AXsopus Spitzenberg. AXsopus Spitzenburg.
True Spitzenburgh.

The Esopus Switzenburgh is a handsome, truly delicious
] ~ Apple, and is generally considered by all good judges equal to
9 : le ges :

130 THE APPLE.

the Newtown Pippin, and unsurpassed as a dessert fruit by
any other variety. It originated at Esopus, a famous apple
district, originally settled by the Low Dutch, on the Hudson.
But throughout the whole of New York it is considered the
first of apples. The tree has rather tender shoots, and when

in bearing has long and hanging limbs.

Esopus Spitzenburgh.

Fruit large, oblong, tapering roundly to the eye. Skin
smooth, nearly covered with rich, lively red, dotted with dis-
tinct yellowish russet dots. On the shaded side is a yellowish
ground with streaks and broken stripes of red. Stalk rather
long—three-fourths of an inch—and slender, projecting be-
yond the base, and inserted in a wide cavity. Calyx small,
and closed, set in a shallow basin, which is slightly furrowed.
Flesh yellow, rather firm, crisp, juicy, with a delicous rich,
brisk flavor. Best. Seeds in a hollow core. December ta
February.

THE APPLE. fe

EustTIs.

Ben Apple.

Origin, on the farm of Francis Smith, South Reading,
Mass. Tree a moderate grower, round-headed and very pro-
ductive.

Fruit rather large, roundish oblate, slightly conic, yellow,

Eustis.

striped and shaded with fine red, and sprinkled with green-
ish dots. Stalk medium, inserted in a deep cavity, sur-
rounded by russet. Calyx partially open. Basin narrow,
rather deep. Flesh whitish, fine, crisp, mild, rich subacid.
Very good. November to January.

EveENING PARTY.

Origin, Berks Co., Pa. Tree vigorous, roundish, upright

: spreading, with slender branches, an early and abundant

hearer alternate years. Young shoots dark grayish-brown,

many small dots. The foliage hangs well to the tree, and the

' fruit should be allowed to remain on the tree till well ma-
tured and colored. :

Fruit small or medium, oblate, sides often unequal, yellow,

132 THE APPLE.

chiefly shaded, splashed, and striped with red, becoming dark-
red in the sun, pretty thickly studded with light dots, espe-
cially near the calyx. Stalk short, inserted in a round, deep,
acute cavity, sometimes russeted. Calyx closed. Basin

Evening Party.

rather large and even. Flesh juicy, whitish, tender, crisp,
with a brisk saccharine, somewhat vinous, aromatic flavor,
an excellent dessert fruit. Very good. December and Jan-

“ 7,

EWaALt.
Bullock’s Pippin of some. Ladies’ Blush of some.

Origin, Bedford Co., Pa. Tree vigorous, very upright,
spreading a little when in full bearing; requires little or no
pruning; an early, regular, and abundant bearer; valuable and
popular in its locality on account of its size, beauty, early
and regular bearing, especially for market and culinary uses.
Young wood dark-brown.

Fruit large to very large, roundish oblate, inclining to
conic, sometimes obscurely ribbed; skin smooth and fair,
light yellow, shaded with bright rich red in the sun, and a
few small brown dots. Stalk short and small, inserted in a
large deep cavity, somewhat irregular. Calyx small, closed.
Segments short to a point. Basin medium, slighty corrugated,
sometimes slight prominences. Flesh white, tender, juicy, at
first acid, but becoming a pleasant, brisk subacid when fully
ripe. Core medium. November—Marech,

THE APPLE. 133

Y
Ewalt.
FALLAWATER.
Falwalder. Winter Blush.
Fornwalder. Green Mountain Pippin.
Tulpehocken. Molly Whopper.
Pfarrer Walter. Falder.
Baltimore, erroneously. Follen Walder.
Pim’s Beauty of the West. Fallen Wood.
Pound. Polly Walter.
Mountain Pippin. Farawalder.
Fall de Walldes. Pharawalder.
Brubacker. Polly Wholloper.

Fallawalder.

A favorite Apple of Pennsylvania, of which State it is a
native. Tree hardy, a strong grower, with stout, dark-brown
shoots, spreading; requires little or no pruning; an annual
bearer and productive.

Fruit very large, globular, oblate, inclining to conic. Skin
yellowish green, shaded with dull red, and sprinkled with
large light and gray dots, Stalk very short, inserted in a

134 THE APPLE.

deep cavity. Calyx small and closed, set in a slightly plaited
basin. Flesh greenish white, rather coarse, juicy, crisp,

Fallawater.

rather tender, pleasant, subacid flavor. Good. November—
February. |

Fatt ORANGE.

Orange Hogpen. ' Speckled.

Holden Pippin. Red Cheek. Westbrook.

Holden. White Graft of Wis. New York Bellflower.
Jones’ Pippin. Long Island. =, White Newell.

Origin, Holden, Mass. Tree hardy, a very strong, erect
grower, forming a round head; very productive alternate
years.

Fruit medium or above, roundish, slightly conic, sometimes
oblong conic; skin greenish white, sometimes changing to yel-
lowish white in exposed specimens and when fully ripe,
often a shade of pale light red in the sun, and moderately ~

THE APPLE. 135

sprinkled with rather conspicuous brown or russet. star-
shaped dots. Stalk short and small, inserted in a narrow deep
cavity, sometimes slightly russeted. Calyx closed or nearly so.

Fall Orange.
Basin medium, slightly corrugated. Flesh white, fine, tender,
juicy, brisk subacid. Good to very good, core small. Oc-
tober, November.

Fath Pippin.

York Pippin. Cathead, incorrectly.
Pound Pippin. Philadelphia Pippin.
American Fall. Pound Royal of some.
Episcopal. New York Pippin.
Golden Pippin, erroneously. Van Dyne of some.

The Fall Pippin is, we think, decidedly an American va-
riety. It is very probably a seedling raised in this country
from the White Spanish Reinette, or the Holland pippin,
both of which it so much resembles, and from which it, in
fact, differs most strongly in the season of maturity. The
Fall Pippin is a noble fruit, and is considered the first of
autumn apples in the Middle States, where its beauty, large
size, and its delicious flavor for the table or for cooking
render it very popular.

136 THE APPLE.

The tree is a very vigorous, strong grower, spreading.
Young shoots reddish brown.

Fruit very large, roundish, generally a little flattened, pretty
regular, sometimes with obscure ribs at the eye. Stalk rather
long, three-fourths of an inch, projecting considerably beyond
the fruit (which distinguishes it from the Holland Pippin),
set in a rather small, shallow, round cavity. Calyx open,

Fall Pippin.

not very large, rather deeply sunk in a round, narrow basin.
Skin smooth, yellowish green, becoming a fine yellow, with
often a tinge of brownish blush on one side, and with a few
scattered dots. Flesh white, very tender and mellow, with a
rich, aromatic flavor. Very good to best. October to De-
cember.

Fatt WINE.
Sweet Wine. Sharpe’s Spice. Musk Spice.
Ohio Wine. Uncle Sam’s best. Hower or House.

Origin unknown, probably an old Eastern fruit called
“Wine” or “ Sweet Wine,” but not now much cultivated

THE APPLE. 137

on account of the fruit being defective. In the rich Western
‘soils it thrives admirably, producing fine fruit, yet in a few
localities they complain of its being knurly. Tree healthy,
but of rather slender growth, bearing moderate crops annu-
ally.

Fruit above medium. Stem rather long, slender, in a broad,
deep cavity, surrounded by clear waxen yellow. Calyx par-

Fall Wine.

tially closed in a broad, deep, corrugated basin. Skin striped
and shaded with red, on a light ground, with numerous rus-
set dots. Flesh yellowish, juicy, tender, with a rich, aromatic,
very mild, subacid flavor, almost sweet. Very good to best.
September, October.

. FAMEUSE.

Pomme de Neige. Sanguineus, Chimney. Snow.

A very celebrated Canada fruit (probably an old French
variety), which has its name from the snow-white color of
its flesh, or, as some say, from the village from whence it
was first taken to England. It is an excellent, productive
autumn apple, and is especially valuable in northern lati-
tudes. Tree moderately vigorous, round-headed, hardy, very
productive alternate years.. Young shoots reddish brown.

138 THE APPLE.

Fruit of medium size, roundish, somewhat flattened. Skin
with a ground of pale whitish yellow, mixed with faint streaks

‘ 3

of pale red on the shady side, but marked with blotches and ~

short stripes of darker red, and becoming a fine deep red in

the sun. Stalk quite slender, half an inch long, planted in a -

narrow funnel-shaped cavity. Calyx small, closed, and set
in a shallow, rather narrow basin. Flesh remarkably white,
often stained, very tender, juicy, and with a slight perfume.

Fameuse.

Very good, almost best. Ripe in October and November.
A regular bearer and a handsome dessert fruit.

There is a variety under name of Striped Hameuse, claimed
to be distinct, the fruit being more striped and less highly
colored.

FAMILY.
McLoud’s Family.

A native of Georgia. Tree a fine regular grower and very
productive.

Fruit medium, oblate conical, yellowish, shaded, striped,
and splashed with dull red over half or more of its surface,
thickly sprinkled with large light dots. Stalk short and
small. Cavity pretty large, slightly russeted. Calyx closed.
Segmerits medium, partially recurved. Basin medium, a lit-

THE APPLE. 139

tle wrinkled. Flesh white, tender, juicy, mild, pleasant,
subacid. Very good. August, September. At the South,
July, August.

Family.

FALL QUEEN.

Gros Pommier. Maryland Queen.
- Gros Pomier. Horse of some
Haas. Hoss.

Originated on the grounds of Gabriel Cerré many years
since, adjoining the then village of St. Louis (now city), in
Missouri. It was at first called Gros Pommier, but now
generally Fall Queen or Haas, and we retain this, as it is
most commonly used. It is very popular through most of
the West and Southwest as a profitable market fruit, and for
family use. Tree hardy, very vigorous, upright, forming a
beautiful symmetric head—an early, annual, and abundant
bearer.

Fruit medium to large, oblate, slightly conical, angular or
slightly ribbed; skin smooth, pale greenish yellow, shaded
nearly over the whole surface with light and dark red, and
some rather obscure splashes and stripes, and a few light
dots. Stalk short and small, inserted in a medium cavity, a
little greenish. Calyx closed, basin medium or small, slight-
ly corrugated. Flesh quite white, fine, often stained next,

140 THE APPLE.

the skin and sometimes through the flesh, tender, very juicy,
vinous, brisk subacid. Good to very good. Core medium
or large. September, October. :

Fall Queen.

Fanny.

Originated near Strasburgh, Lancaster Co., Pa., on the
farm formerly owned by Jacob Beam. ‘Tree vigorous, spread-
ing, very productive. Young wood dark grayish brown, two
shades darker than Red Astrachan, and grayish.

Fruit large, roundish oblate, slightly conic, deep rich crim-
son red, moderately sprinkled with light dots. Stalk short,
small. Cavity large, deep. Calyx closed. Segments short.
Flesh white, a little stained next the skin, tender, juicy,
pleasant subacid. Very good. Core small. August. A
new: Apple of great promise as a market sort.

FLaKe’s Fatt.

Originated with the late Col. Flake, of Mercer, Pa., where
it is esteemed a valuable and profitable apple, either for
market or the table. Tree a moderate grower, rather upright,
a good bearer.

THE APPLE. 141

Fanny.

Fruit large, form oblate, slightly conic. Color yellowish,
overspread, shaded, striped, and splashed with light and dark

Flake’s Fall

142 THE APPLE.

crimson, becoming very dark in the sun, thickly sprinkled
with light and russet dots, some with dark centre. Stalk very
short, and rather stout. Cavity large, deep, russeted, the
splashes and nettings extending outside. Calyx open, or par-
tially closed. Segments large, to a point, and rather separated.
Basin medium, uneven. Flesh white, tender, moderately
juicy, mild subacid, peculiarly aromatic. Core small. Very
good. October, November.

FourtTH OF JULY.

Siberian August. Tetofsky, erroneously. McAdow’s June.
Stewart’s Nonpareil? August Apple.

A German Apple, introduced by C. F. Jaeger, of Columbus,
Ohio. Valuable mainly for its hardiness and early maturity.
as a cooking or market variety. Tree a strong and upright
grower, forming a finehead. Young shoots long, dark reddish
brown.

Fruit medium or below, roundish oblate conical, slightly
ribbed, whitish yellow, covered with a thin whitish bloom,

Fourth of July.

and striped and splashed with bright red, large light dots
Stalk rather short and slender, often with bracts. Cavity
medium, regular. Calyx closed. Segments rather long
generally recurved. Basin small, slightly uneven. Flesh
white, juicy, sprightly, brisk subacid. Good. Core small

THE APPLE. 143

July. In fruit this closely resembles the Tetofsky, but the
color of the wood, habit of growth, and foliage of old trees
render its distinctiveness plain.

FULTON.

: A Western fruit, originated in the orchard or nursery of
A. G. Downing, Canton, Fulton Co., [l., a vigorous grower,
hardy, spreading, irregular, an annual and productive bearer.
Young shoots slender, clear light reddish brown.

)

Fulton.

Fruit about medium, roundish oblate, light yellow, sprinkled
with green or gray dots, having a blush on the sunny side.
Stalk three-fourths of an inch, rather slender, inserted in a
broad deep cavity. Calyx large, open. Segments small,
recurved, in a pretty large basin. Flesh yellowish, juicy,
tender, mild subacid, almost sweet. Very good. Core small.
November to February.

GARDEN ROYAL.

_ Originated on the farm of D. Bowker, Sudbury, Mass.
Tree of moderate, very upright growth, forming a beautiful
roundish, regular, even head, very productive. Young shoots
dark dull reddish brown, slightly grayish or imperfect downy.

144 THE APPLE.

Fruit medium or below. Form roundish oblate, very slightly
conic. Color greenish yellow, shaded, striped, and splashed

Garden Royal.

with rich red, a little dull or grayish toward the stalk.
Sprinkled with light and gray dots. Stalk medium, slender,

Garden Sweet.

ee et ee oe

Sal pean ae te , abe

THE APPLE. = 145

rity deep, acute. Calyx open or partially closed. Segments
‘sometimes a little recurved. Basin shallow, slightly uneven.
Flesh yellow, very tender, juicy, rich, mild subacid, aromatic.
~ Best. Core small. Last of August, "September.

GARDEN SWEET.

A New England Apple. Tree hardy, thrifty, spreading,
and very productive alternate years. Young shoots strong,
light reddish brown, slightly downy.

Fruit medium, roundish conic. Color yellow, shaded and
splashed with crimson nearly over the whole surface, many
light and gray dots. Stalk rather short and small. Cavity
acute. Calyx closed. Segments partially recurved. Basin
large, abrupt, corrugated. Flesh yellowish white, tender,
juicy, rich, sweet. Very good. Core medium. September
and October. A valuable variety for cooking or stock feeding,
continuing a long time in use.

Geneva Pippin.

GENEVA PIPPIN.
Winter Pippin of Geneva.

An Apple bearing the above local name was found growing

in the garden of Mrs. Crittenden, Geneva, and is deserving

of notice. The appearance of the tree and fruit is strikingly
10

146 THE APPLE.

like that of the Fall Pippin, but is a late keeper, continuing
in perfection until May. Young wood reddish brown, slightly
downy.

Frait large, roundish oblate, fine yellow, with rarely a
bronzed cheek, sparsely covered with gray dots. Stalk short
and small, inserted in a narrow cavity. Calyx open. Seg-
ments long. Basin open. Flesh yellow, tender, juicy, vi-
nous. Very good or best. January to May.

GoLDEN Russet.
English Golden Russet. English Golden. Russet Golden.

This is an old English Apple described by Ronalds and
Lindley as Golden Russet, and as that is its commonly
accepted name in this country we have followed it. It is one
of the popular Apples, succeeding in nearly all sections, and
especially in rich Western soils. The tree is thrifty, vigor-
ous, spreading, rather irregular, forming a bushy head.

Golden Russet.

Young shoots slender, dull reddish brown, slightly downy,
with numerous small white dots. An early bearer and very
productive. ,

Fruit medium or below, roundish, or roundish oblate.
Skin rough. Color yellow, mostly covered with dull russet,
and having a bronzed cheek in the sun. Stalk short, small.
Cavity medium, or rather deep. Calyx closed. Segments

THE APPLE. 147

rather long, often a little recurved. Basin broad, rather
large, slightly corrugated. Flesh whitish yellow, fine-grained,
-yather compact, sprightly, mild subacid. Good to ry good.
December to March.

GOLDEN Russet, OF MassacHUsETTs,
Origin unknown. ‘Tree vigorous, upright, productive ; not
ing. Young shoots clear reddish brown.

Fruit small to medium, roundish oblate, conic. Skin
¢ golden russet, with a sunny cheek. Stalk small and short,

Golden Russet, of Massachusetts.

inserted in a deep cavity. Calyx nearly closed. Segments
small, recurved. Basin deep, round, and open. Flesh yel-
lowish white, tender, rich, mild, sweet subacid. Very good.
January, April.

There are many Golden Russets about the country, and it
is difficult to identify them. This is from Massachusetts,
and distinct from those grown in New York and West.

GOLDEN SWEET.
Orange Sweeting. Early Golden Sweet.

A celebrated Connecticut fruit. Tree very vigorous, spread-
ing forming a tree of moderate size, hardy and ad produc-
tive. Young shoots reddish brown.

eres rer i pee ee
hd .
Ps

148 THE APPLE.

Fruit above the medium size, roundish, scarcely flattened, —
fair, and well formed ; when fully ripe, pale yellow or straw
color. Stalk about an inch long, slender at its junction with

Golden Sweet.

the fruit. Calyx closed, and set’ in a basin of moderate
depth. Flesh tender, sweet, rich, and excellent. Good to
very good. August and September. A valuable sort for
cooking, market, or stock feeding.

GRAVENSTEIN.
Grave Slije.

A superb-looking German Apple, which originated at
Gravenstein in Holstein, and is thought one of the finest
apples of the North of Europe. It fully sustains its reputa-
tion here, and is, unquestionably, a fruit of first-rate quality.
Tree very vigorous, spreading, forming a large, broad head.
Very productive. An early bearer. Young wood reddish
brown.

Fruit large, rather flattened, and a little one-sided or
angular, broadest at the base. Stalk quite short and strong,
deeply set. Calyx large, closed, in a wide, deep, rather
irregular basin. Segments long, ‘irregular, recurved. Skin

THE APPLE. 149

greenish yellow at first, but becoming bright yellow, and
beautifully dashed and pencilled, and marbled with light and
_ deep red and orange. Flesh tender and crisp, with a high-

>
2
-

Gravenstein.

flavored, somewhat aromatic taste. Very good. September
and October. A valuable apple for market or cooking, suc-
ceeding’ admirably wherever grown.

GREEN CHEESE.
Green Crank. Yellow Crank. Southern Greening.

Southern Golden Pippin. Winter Greening. Carolina Greening.
Green Skin. Winter Cheese. Turner’s Cheese.
Greening.

An old variety, grown largely in Kentucky and other
Southern States. It has been extensively propagated by
suckers, but the exact place of the original tree is unknown.
Although not best in quality, it has so many good properties
adapting it to the South and Southwest, that it is widely dis-
seminated under the various synonyms given above.

Tree moderately vigorous, upright, and has the habit of
blooming late, which gives it a special value. A good bearer
and long keeper. Young shoots slender, grayish brown.

Fruit medium, oblate, occasionally oblique, pale greenish

_ yellow, moderately sprinkled with brown dots. Sialk short,

150 THE APPLE. )

slender. Cavity large, deep, russeted. Calyx closed. Segments
slightly recurved. Basin broad, deep, uneven. Flesh yel-

Green Cheese.

lowish white, tender, crisp, juicy, rich, sprightly subacid.
Core small, compact. Very good. November to March.

GREEN NEWTOWN PIPPIN.

Hunt’s Fine Green Pippin. - Green Winter Pippin.
Brooke’s Pippin ? American Newtown Pippin.
Newtown Pippin. . Petersburgh Pippin.

Hunt’s Green Newtown Pippin.
The Newtown Pippin stands at the head of all Apples, and

is, when in perfection, acknowledged to be unrivalled in all the
qualities which constitute a high-flavored dessert apple, to
which it combines the quality of long keeping without the
least shrivelling, retaining its high flavor to the last. It com-
mands the highest price in Covent Garden Market, London.
This variety is a native of Newtown, Long Island, and it
requires a pretty strong, deep, warm soil to attain its full per-
fection, and in the orchard it should be well manured every two
or three years. The tree is of rather slender and slow growth,
and even while young is always remarkable for its rough
bark.

Fruit of medium size, roundish, a little irregular in its out-
line, caused by two or three obscure ribs on the sides—and
broadest at the base, next the stalk; about three inches in

= 4

i THE APPLE. 151

- diameter, and two and a half deep. Color dull green, becom-
ing olive green when ripe, with a faint, dull brownish blush
on one side, dotted with small gray specks, and with delicate
russet rays around the stalk. Calyx quite small and closed,
set in a narrow and shallow basin. Stalk half an inch long,
rather slender, deeply sunk in a wide, funnel-shaped cavity.
_ Flesh greenish white, very juicy, crisp, with a fine aroma,
and an exceedingly high and delicious flavor. Best. When

Green Newtown Pippin.

the fruit is not grown on healthy trees, it is liable to be spot-
ted with black spots. This is one of the finest keeping apples,
and is in eating from December to May, but is in the
finest perfection in March.

This is entirely distinct from Yellow Newtown Pippin.

GRIMES’ GOLDEN PIPPIN.
Grimes Golden.

This valuable Apple originated many years since, on the
farm of Thomas Grimes, Brooke Co., Va. In its native
locality it is highly prized for the peculiar hardihood of the
tree, withstanding uninjured the most severe winters, and
never breaking in its limbs. Also for its uniform regular
annual -productiveness.

152 THE APPLE.

Tree vigorous, hardy, upright spreading, very productive,
branches with peculiar knobs at the base of each, connecting
it with the main limbs. Young wood dark dull red brown,
grayish.

Grimes’ Golden Pippin.

Fruit medium, roundish oblate, slightly conical. Skin
uneven. Color rich golden yellow, sprinkled moderately with
small gray and light dots. Stalk rather short and slender.
Cavity rather deep, sometimes slightly russeted. Calyx closed
or partly open. Basin abrupt, uneven. Flesh yellow, com-
pact, crisp, tender, juicy, rich, sprightly, spicy subacid, pecu-
liararoma. Core rather small. Very good to best. December
to March.

Hat.
Hall’s Seedling. Hall’s Red. Jenny Seedling.

Origin, on the grounds of Mr. Hall, Franklin Co., N. C.
Tree of moderate growth, hardy, upright, with long, slender,
reddish brown, grayish branches, and remarkably firm wood.
The tree never attains a very large size; is very productive
alternate years, but being very small, is only valuable for
home use, and is considered in North Carolina the best long-
keeping dessert apple they cultivate.

Fruit small, oblate, slightly conic. Skin smooth, thick,
mostly shaded with crimson, and covered with various colored

THE APPLE. $35

s. Stalk of medium length, slender, curved, inserted in a
ind, deep, open cavity. Calyx closed, generally in a small

Hall.

uneven basin. Flesh yellowish, fine-grained, juicy, with a
very rich, vinous, saccharine, aromatic flavor. Very good.
December to April.

Haskell Sweet,

154 THE APPLE.

HASKELL SWEET.
Sassafras Sweet.

Origin, farm of Deacon Haskell, Ipswich, Mass. Tree
hardy, vigorous, spreading, regular in form, and very pro-
ductive alternate years. Young wood light grayish brown.

Fruit medium or above, oblate. Color pale yellow, some-
times with a blush, and sometimes nettings of russet. Stalk
short, inserted in a rather broad, deep cavity, often russeted.
Calyx closed. Basin broad and large, of medium depth.
Flesh yellowish, tender, juicy, very sweét, rich, aromatic.
Very good to best. September, October.

HATCHER.
Hatcher’s Seedling.

Originated on the farm of the late O. C. Hatcher, near
Franklin, Conn. Tree an upright, thrifty, vigorous grower,

Hatcher’s Seedling.

not an early bearer, but produces good crops annually; a late
keeper, and one of the most popular apples in Middle Ten-
nessee.

a ee

THE APPLE. V54

_ Fruit medium, roundish, icles to conic, slightly angular.
Skin very dark rich red, "almost purplish, sprinkled with a

few light dots. Stalk aia and rather small, inserted in a

medium cavity, often slightly russeted. Calyx open. Flesh
yellow, fine, rather compact, juicy, mild, pleasant, rich sub-
acid, almost sweet. Very good. Core small. January,
February.

HAWLEY.
Origin, Columbia Co., N. Y. Tree vigorous, spreading,
and bears annually.
Fruit large, roundish oblate conic. Skin fine yellow, some-

Hawley

what waxen or oily, and considerably dotted. Stalk short,
inserted in a rather deep cavity. Calyx small, nearly closed,
in a moderate, somewhat furrowed basin. Flesh whitish,
very tender, juicy, rich, mild subacid. Ripe September.

A fruit of very good quality, but as it soon decays, its value
is thereby much depreciated.

HAWTHORNDEN.
White Hawthornden,

A celebrated Scotch Apple, which originated at Hawthorn-
den, the birthplace of the poet Drummond. It resembles,

156 THE APPLE.

somewhat, our Maiden’s Blush, but is inferior to that fruit
in flavor. An early and excellent bearer, a handsome fruit,
and good for cooking or drying, and profitable for market,

Hawthornden.

Tree vigorous, upright, spreading, and, when in bearing,
somewhat pendulous. Young shoots very short-jointed, dull
reddish brown. Buds prominent.

Fruit rather above the medium size, pretty regularly formed,
roundish, rather flattened. Skin very smooth, pale light yel-
low, nearly white in the shade, with a fine blush where ex-
posed to the sun. Flesh white, juicy, of a simple, pleasant
flavor. Good. September.

There is a Vew, or winter Zawthornden, the wood of which
is brownish red, tree more robust, the fruit larger, and a longer
keeper than the above.

Hicks’.
Buckram.

Originated with Isaac Hicks, North Hempstead, L. I. Tree
an upright, strong grower, an early and abundant bearer.
Young shoots stout, very short-jointed, dark brown, fine
downy. Buds broad, flat, prominent, especially at ends,

Fruit medium or above, roundish, color pale greenish yel-

THE APPLE. 157

low, somewhat striped and splashed with crimson, thinly
sprinkled with light and gray dots. Stalk rather short. Cav-
ity deep, slightly russeted. Calyx closed. Segments short,

often a little recurved. Basin rather large and uneven.
Flesh whitish, tender, moderately juicy, rich, sweet, slightly
aromatic. Core rather large. Very good. August. A new
Apple, of good promise.

Hicspy Sweet.
Lady Cheek Sweet. Ladies’ Blush.

Originated by Ezra Woodworth, of Williamsfield, Ashta-
bula Co., Ohio. This is one of the most delicate of sweet
Apples, valuable either for the table or market. Tree a
thrifty, upright grower, an early and good bearer. Young
shoots very short-jointed, moderately stout, dark rich reddish
brown, with very few light specks.

Fruit medium, roundish, slightly conical, sometimes oblique.
Color light waxen yellow, shaded with fine clear rich red in
the sun, thinly sprinkled with gray and light dots. Stalk
short.. Cavity acute, rather deep, sometimes a little russeted.
Calyx closed. Seoments short, erect. Basin narrow, deep,

158 THE APPLE.

uneven. Flesh white, very tender, juicy, sweet, excellent.
Core small. Very good to best. November to January.

Higby Sweet.

Hicutop Sweet.
Summer Sweet. - Sweet June.

Origin, Plymouth, Mass. An old variety, highly prized
at the West. Growth upright, vigorous. Tree hardy, very
productive, an early and abundant bearer, light reddish brown
shoots.

Fruit medium or below, roundish, regular. Skin very
smooth. Color light yellow, partially covered with green
dots. Stalk medium, inserted in a deep narrow cavity, sur-
rounded by thin russet. Calyx small, closed. Basin shal-
low, slightly furrowed. Flesh yellowish, very sweet, not very
juicy, but pleasant and rich. Very good. August.

Hoe Istanp Sweet.
Canada Sweet. Sweet Pippin. English Sweet, erroneously.

Origin, Hog Island, adjoining Long Island. Tree vigorous
and productive. Wood dark brown, slightly downy, short-
jointed, valuable for family use and stock feeding.

Fruit of medium size, oblate, yellow, striped with red, with

THE APPLE. 159

a bright crimson cheek. Stalk rather short, slender, inserted
in a deep, abrupt cavity. Calyx closed, set in a broad basin

. Hightop Sweet.

of moderate depth. Flesh yellow, juicy, crisp, tender, slight-
ly aromatic, with a very sweet, rich, excellent flavor, Good
to very good. September, October.

Hog Island Sweet.

160 THE APPLE.

Hoxianp Pippin.
Reinette d’Hollande. Summer Pippin. Pie Apple.

This and the Fall Pippin are frequently confounded together.
They are indeed of the same origin. One of the strongest
points of difference lies in their time of ripening. Tree hardy,
vigorous, spreading. hee

The Holland Pippin begins to fall from the tree and is fit
for pies about the middle of August, and from that time to
the first of November is one of the very best kitchen and
market apples.

Holland Pippin.

Fruit very large, roundish, a little more square in outline
than the Fall Pippin, and not so much flattened, though a
good deal like it, a little narrowed next the eye. Stalk half
an inch long, thick, deeply sunk. Calyx small, closed, moder-
ately sunk in a slight plaited basin. Skin greenish yellow or
pale green, becoming pale yellow when fully ripe, washed on
one side with a little dull red or pale brown, with a few scat-
tered, large, greenish dots. Good.

THE APPLE. 161

Hoover.

Wattaugah.,
Raised by Mr. Hoover, of Edisto, South Carolina. It is
pretty extensively disseminated and much favored where
grown. The trees are quite distinct, having large foliage and
retaining it until quite late into fall. It forms a beautiful
upright spreading tree. Young shoots short-jointed, clear red-
dish brown, slightly downy.

Hoover.

Fruit medium, roundish, sometimes roundish oblate, slight-
ly oblique, yellowish, mostly overspread, splashed, and striped
with two shades of dark rich red, often almost purplish red,
some conspicuous light dots, and patches of russet. Stalk
_ medium or rather long. Cavity large, thinly russeted. Calyx
open. Basin slightly furrowed. Flesh fine, whitish, crisp,
rather firm, tender, juicy, rich subacid. Core small. Very
good. November to February.

Horse APPLE.
Haas. Yellow Hoss.
Summer Horse. Trippe’s Horse.
Origin supposed to be North Carolina. Tree hardy, vigor-
- ous, an annual, early and abundant bearer, valuable for dry-
_ ing and culinary purposes. Young wood light reddish brown.
I]

162 THE APPLE.

Fruit large, roundish, yellow, sometimes tinged with red,
and small patches of russet. Flesh yellow, rather firm and

Horse.

coarse, tender, pleasant subacid. Good. Last of July and
first of August.

There is said to be another Horse Apple, ripening a month
or more later; we have not examined it.

HUBBARDSTON NONSUCH.
John May. Old Town Pippin. Hubbardston.

A fine, large, early winter fruit, which originated in the
town of Hubbardston, Mass. The tree is a vigorous grow-
er, forming a handsome round head, and bears very large
crops. Young shoots dull grayish brown, slightly downy., It
is worthy of extensive orchard culture.

Fruit large, roundish, much narrower near the eye. Skin
smooth, striped with splashes, and irregular broken stripes of
pale and bright red, which nearly cover a yellowish ground.
The calyx open, and the stalk short, in a russeted hollow.
Flesh yellow, juicy, and tender, with an agreeable mingling
of sweetness and acidity in its flavor. Very good to best.
October to January.

THE APPLE. 163

Hubbardston Nonsuch.

Hount’s Russet.

Supposed to have originated with the Hunt family, of Con-
cord, Mass., many years since. Tree hardy, moderate grower,
upright, spreading when in bearing, an annual and good
bearer. Young shoots light reddish brown, slightly grayish.

Hunt's Russet.

164 ‘THE APPLE.

Fruit medium, or below, roundish oblate, slightly conic.
Color yellow, mostly covered with thin dull russet, with a
blush of bright rich red in the sun, few brown dots. Stalk
varying in length. Cavity large, deep, acute. Calyx par-
tially open. Segments medium, a little reflexed. Basin
medium, slightly corrugated. Flesh yellowish white, fine-
grained, tender, juicy, rich, brisk subacid, slightly aromatic.
Very good or best. Core compact. January to April.

HouR.Lpvut.

Hurlbut Stripe.

Origin, farm of General Leonard Hurlbut, Winchester,
Conn. ‘Tree very vigorous, and great bearer, but late coming
into bearing. Young wood dark brownish red, slightly downy.
Buds prominent.

Hurlbut.

Fruit medium, oblate, slightly conic, angular, regular.
Skin pale yellow, "shaded with red stripes, and splashed with
darker red, and thinly sprinkled with light dots. Stalk short,
rather slender, inserted in a broad deep cavity, surrounded
by russet. Calyx closed. Basin rather shallow. Flesh
white, crisp, tender, juicy, mild, sprightly subacid. Good to
very cood. Core small, October, December.

THE APPLE. 165

JEFFERIS.

Origin on the lands of Isaac Jefferis, Newlin Township,
Chester Co., Pa. Growth moderate, spreading, very produc-
tive. A fair and handsome fruit, of excellent quality, in use
all of September. Young wood light reddish brown, smooth.

Jefferis.

Fruit medium, oblate, inclining to conic, yellow, shaded
and splashed with crimson, and thickly covered with large
whitish dots, sometimes slight russet. Stalk short and srfall,
inserted in a rather large cavity. Calyx closed, set in a
round open basin. Flesh yellowish white, tender, juicy, with
a rich, mild, subacid flavor. Very good. September.

JERSEY SWEETING.
July Branch.

Origin unknown. Tree moderately vigorous, forming a
handsome round head; an early bearer, and very productive.
Young wood dark reddish brown, downy.

A very popular Apple in the Middle States, where it is
not only highly valued for the dessert, but, owing to its sac-
charine quality, it is also planted largely for the fattening
of swine.

Fruit medium size, roundish ovate, tapering to the eye.
The calyx is small, closed, very slightly sunk, in a small
plaited basin. Stalk half an inch long, in a rather narrow
cavity. Skin thin, greenish yellow, washed and streaked,
and often entirely covered with stripes of pale and dull red,

166 THE APPLE.

Flesh white, fine-grained, and exceedingly juicy, tender,
sweet, and sprightly. Good to very good. Young wood

Jersey Sweeting.

stout, and short-jointed. This apple commences maturing
about the last of August, and continues ripening till frost.

Jewett’s Fine Red.

THE APPLE. 167

JEWETT’s FINE RED.
Nodhead.

Origin, Hollins, New Hampshire. Tree of moderate
growth, and productive, requires high culture to produce fair
fruit.

Fruit medium, roundish oblate or oblate, greenish white,
striped, splashed, and shaded with crimson, some of the
splashes almost purplish, having a dull grayish bloom. Stalk
short, inserted in a broad, deep cavity. Calyx firmly closed,
or half open, set in a small basin. Flesh white, fine, tender,
juicy, very pleasant, sprightly, almost sweet. Good to very
good. November to February.

J ONATHAN.
King Philip. Philip Rick. New Spitzenburgh.
The Jonathan is a very beautiful dessert Apple, and its

great beauty, good flavor; and productiveness in all soils,
unite to recommend it to orchard planters. The original

%
4

Jonathan.

tree of this variety is growing on the farm of Mr. Philip
Rick, of Kingston, New York. It was first described by the
late Judge Buel, and named by him in compliment to Jona-
than Hasbrouck, Esq., of the same place, who made known

° is, ,
168 THE APPLE. |

the fruit to him. It succeeds wherever grown, and proves
one of the best in quality, and most profitable either for table —
or market. The tree is hardy, moderately vigorous, forming
an upright spreading, round head, an early bearer, and very
productive. Young shoots rather slender, slightly pendu-
lous, grayish brown.

Fruit of medium size, regularly formed, roundish conical,
or tapering tothe eye. Skin thin and smooth, the ground clear
light yellow, nearly covered by lively red stripes, and deep-
ening into brilliant or dark red in the sun. Stalk three-
fourths of an inch long, rather slender, inserted in a deep,
regular cavity. Calyx set in a deep, rather broad basin.
Flesh white, rarely a little pinkish, very tender and juicy,
with a mild, sprightly, vinous flavor. This fruit evidently
belongs to the Spitzenburgh class. Best. November to
March and May.

JULIAN.
Juling. Julien.

An Apple of Southern origin. Tree moderately vigorous,
spreading, very productive. Young shoots light reddish
brown, somewhat grayish, many white dots.

Julian.

Fruit above medium, roundish, inclining to conic. Sides
unequal. Color waxen whitish, striped, splashed, and mot-
tled with rich red, moderately sprinkled with light dots, some
having dark centres. Stalk short, small. Cavity deep, some-
times russeted. Calyx small, closed. Segments long, slen-

THE APPLE. 169

; Eder, slightly recurved. Basin deep, slightly corrugated.
_ Flesh yellowish white, tender, juicy, pleasant subacid. Good
to very good. July and August.

KENTUCKY.

Origin unknown, probably a local name—came from Ken-
tucky many years since. Tree rather hardy, vigorous, form-
ing a round spreading head; an early and abundant bearer,

excellent for cooking, and a fair eating apple, fully equal to
Maiden’s Blush.

Kentucky.

Fruit large and very uniform, roundish, slightly conical.
Skin yellowish, marbled, shaded and rather obscurely splashed,
and striped with red and a few light dots; stalk short, in-
serted in a narrow cavity. Calyx large, half open; basin
medium, a little uneven. Flesh half fine, yellowish, crisp,
juicy, quite acid at first, but when fully ripe a pleasant brisk
subacid. Very good. September, October

Keswick Copuin.

A noted English cooking Apple, which may be gathered
for tarts as early as the month of August, and continues in

170 THE APPLE.

use till November. It is an early and a great bearer,anda
vigorous tree, and is one of the most profitable of orchard _
sorts for cooking or market. Tree very hardy, forming a
large, regular, upright, spreading, round head.

Keswick Codlin.

Fruit a little above the middle size, rather conical, with a
few obscure ribs. Stalk short and deeply set. Calyx rather
large. Skin greenish yellow, washed with a faint blush on
one side. Flesh yellowish white, juicy, with a pleasant acid
flavor.

Kine or Tompxins County. |
King Apple. Toms Red. Tommy Red.

Origin uncertain; said to have originated with Thomas
Thacher, Warren Co., N. J. A valuable market fruit. Tree
very vigorous, spreading, an abundant bearer annually,

THE APPLE. 171

ung shoots very dark reddish brown, quite downy, es-

veciz lly toward the ends.

Fruit large, globular, inclining to conic, sometimes oblate,
gular. Color yellowish, mostly shaded with red, striped

King of Tompkins County.

and splashed with crimson. Stalk rather stout and short,
‘inserted in a large, somewhat irregular cavity. Calyx small
and closed, set in a medium, slightly corrugated basin. Flesh
yellowish, rather coarse, juicy, tender, with an exceedingly
agreeable, rich, vinous flavor, delightfully aromatic. Very
good to best. December to March.

KINNAIRD’S CHOICE.

_ Originated on the farm of the late Michael Kinnaird, of
Franklin, Tenn. ‘Tree a thrifty, vigorous grower, not very
upright or regular—similar to winesap, an early and an
annual bearer, but produces heavier crops alternate years.

Fruit medium, oblate, inclining to conic, slightly angular or
“obscurely ribbed, sides sometimes unequal, skin yellow, al-

172 THE APPLE.

most covered with dark rich red, many small light dots to-
wards the crown, and larger ones and less number near the
base. Stalk short, small, inserted in a wide deep cavity, some-_

Kinnaird’s Choice.

times by a lip, russeted. Calyx closed ; basin large, deep, fur-
rowed. Flesh yellowish, half fine, crisp, tender, juicy, mild,
rich, subacid, slightly aromatic. Very good. Core small.
January.

KLAPROTH. =

This beautiful Apple, a native of Lancaster Co., Pa. (on
the farm of Mr. Brennaman), was brought into notice by Dr.
J. K. Eshleman, of Downington, Pa., and promises to be an
excellent fruit, especially for market purposes. It bears car-
riage remarkably well; a most prolific bearer and vigorous
grower. We give the Dr.’s description. Young wood
very grayish dull reddish brown. Size medium, form oblate.
Skin greenish yellow, streaked and stained with red, deepen-
ed on the sunny side, dotted all over with light specks, and
occasional russet spots near the stalk, which is short and in-
serted in a smooth deep cavity. Calyx small and closed.
Segments reflexed, set in a wide, regular, and well-formed

THE APPLE, 173

be sin. Flesh white, very crisp, juicy, tender, and pleasant
5 ubacid flavor, and until an ripe acid predominates. Very

Kaproth.

Lapy APPLE.

Api. Api Petit. Pomme Rose.
Pomme d@’?Api Rouge. Petit Api Rouge. Gros Api Rouge.

An exquisite little dessert fruit, the pretty size and beau-
tiful color of which render it a universal favorite; as it is a

Lady Apple.

- great bearer, it is also a profitable sort for the orchardist,
_ bringing the highest price of any fancy apple in the market.
Iti is an old French variety, and is nearly always known abroad

174 THE APPLE.

by the name of Api ; but the name of Lady Apple has become — ‘
too universal here to change it now. No amateur’s collection _
should be without it. .

Fruit quite small, but regularly formed ia flat. Skin
smooth and glossy, with a brilliant deep red cheek, contrast-
ing with a lively lemon yellow ground. Stalk of medium
length, and deeply inserted. Calyx small, sunk in a basin
with small plaits. Flesh white, crisp, tender, and juicy, with
a pleasant flavor. The tree has upright, almost black shoots,
with small leaves; forms a very upright, small head, and
bears its fruit in bunches. The latter is very hardy, and
may be left on the tree till severe frosts. The Lady Apple is
in use from December to May.

The Api Noir, or Black Lady Apple, differs from the fore-
going sort only in the color, which is nearly black. In shape,
size, season, and flavor, it is nearly the same. It is, from its
unusually dark hue, a singular and interesting fruit—poor
flavor.

The true Api Etoile, or Star Lady Apple, figured and de-
scribed by Poiteau, in the Pomologie francaise, is another very
distinct variety ; the fruit is of the same general character,
but having five prominent angles, which give it the form of
astar. This variety is rather scarce, the common Lady Apple
being frequently sent out for it by French nurserymen. It
keeps until quite late in the spring, when its flavor becomes
excellent, though in winter itis rather dry. The growth of
the tree resembles that of the other Apis.

The Api Gros, or Large Lady Apple, is of a similar habit
in growth of the tree to the true Lady Apple, the fruit a
trifle larger, more roundish, less brightly colored, and quite
inferior in quality.

The Api Gros Pomme de Rose, or Rose-colored Lady
Apple, is also another variety, with fruit of medium size,
roundish, pale yellow, washed with bright rosy red. Flesh
yellowish white, fine-grained, juicy, crisp, aromatic.

Lapy’s SwEET

Pommeroy. Lady’s Sweeting. Roa Yon. Ladies’ Sweet.

We consider this one of the finest winter sweet Apples for
the dessert yet known or cultivated in this country,

Its handsome appearance, delightful perfume, sprightly
flavor, and the long time which it remains in perfection,
render it universally admired wherever it is known, and no
garden should be without it. It is a native of this neigh-
borhood. The wood is not very strong, but it grows thriftily,

——

THE APPLE. 175

and bears very abundantly, making a round spreading head.
_ Young shoots reddish brown, downy. Buds small.

Fruit large, roundish ovate, narrowing pretty rapidly to
the eye. Skin very smooth, nearly covered with red in the
sun, but pale yellowish green in the shade, with broken
stripes of pale red. The red is sprinkled with well-marked
yellowish gray dots, and covered, when first gathered, with a
thin white bloom. There is also generally a faint marbling
of cloudy white over the red, on the shady side of the fruit,

Lady’s Sweet.

and rays of the same around the stalk. Calyx quite small,

set in a narrow, shallow, plaited basin. Stalk half an inch
long, in a shallow cavity. Flesh greenish white, exceedingly
tender, juicy, and crisp, with a delicious, sprightly, agreeably .
perfumed flavor. Very good or best. Keeps without shriv-
elling, or losing its flavor, till May.

LANDON.

Origin uncertain, found on the farm of Buel Landon,

Grand Isle, Vt., and by him introduced to notice. Tree

176 THE APPLE.

vigorous, with low spreading branches, and bears moderately
every year.

Fruit medium, roundish, inclining to oblate. Color yel-
low, mottled and shaded with red or deep crimson, obscurely
splashed and striped, and covered with numerous light and

Landon.

brown dots. Stalk short. Cavity large, surrounded by rus-
set. Calyx open, basin corrugated and shallow. Flesh yel-
lowish, firm, crisp, juicy, with a rich, mild subacid flavor,
aromatic. Very good. February to May.

LARGE YELLOW Boucu.

Early Sweet Bough. Sweet Harvest. Bough.
August Sweet. Washington, incorrectly. Sweet Bough.

A native Apple, ripening in harvest-time, and one of the
first quality, only second as a dessert fruit to the Early Har-
vest. Jt is not so much esteemed for the kitchen as the lat-
ter, as it is too sweet for pies and sauce, but it is generally
much admired for the table, and is worthy of a place in every
collection.

Fruit above the middle size, and oblong ovate in form.
Skin smooth, pale greenish yellow. Stalk rather long, and

THE eee 17 7

‘the eye narrow and deep. Flesh white, very tender and crisp
_ when fully ripe, and with a rich, sweet, sprightly flavor.
_ Ripens from the middle of July to the tenth of August.

Large Yellow Bough.

Tree moderately vigorous, bears abundantly, and forms a
round head. Young shoots grayish brown, very slightly
downy.

LATE STRAWBERRY.
Autumn Strawberry.

Origin, Aurora, N. Y., on lands formerly owned by Judge
Phelps. Tree vigorous, ‘upright, spreading, hardy. Young
wood smooth, reddish brown, a regular annual bearer after it
is established.

Fruit medium, roundish oblate, inclining to conic, some-
times obscurely ribbed. Color whitish, striped and splashed
with light and dark red, and often covered with a thin bloom.
Stalk rather long, slender, curved. Cavity large, deep, slightly
russeted. Basin abrupt, corrugated. Flesh yellowish white,
tender, juicy, pleasant vinous, subacid. Very good. October,
December.

178 THE APPLE.

Late Strawberry.

LAWVER.

This beautiful apple is said to have originated on the farm
now owned by Henry Burichter, near Parkville, Missouri.

Lawver.

THE APPLE. 179

Becimnens received from A. M. Lawver, of Cobden, Illinois,
were very handsome, good size and good quality, and its

showy appearance and late keeping will make it sought after
as a market fruit.
Fruit large, roundish oblate to oblate, regular. Skin en-

_ tirely covered with light and dark rich red or crimson, in-

clining to purplish in the sun, some specimens of a light

crimson or carmine, mixed with a thin grayish bloom, and

many small light and gray dots. Stalk of medium length,

slender, inserted in a large, deep, regular cavity. Calyx
small, closed ; basin medium, slightly plaited. Flesh yellow-
ish, half fine, rather compact, crisp, tender, juicy, mild sub-
acid. Good to very good. Core large. January, May.

LEDGE SWEET.
Portsmouth Sweet.

Origin, Portsmouth, N. H. Tree vigorous, spreading, pro-
ductive, regular bearer.
Fruit medium, oblate, skin pale, whitish yellow, thinly

Ledge Sweet,

shaded with red, splashed and striped with dark red, thinly
sprinkled with light and gray dots. Stalk very short, stout.

180 THE APPLE, |

Cavity broad, not deep. Calyx closed. Segments short.
Basin medium, slightly corrugated. Flesh yellowish, a little —
coarse, tender, juicy, wild, half sweet, pleasant. Core small.
Good or very good. December to March.

Lowe...
‘Queen Anne. Michigan Golden, Greasy Pippin.
Orange. Tallow Apple. Golden Pippin of some.

Pound Royal of some. Risley.

Origin unknown. Tree hardy, vigorous, forming a beau-
tiful round head, productive, an early and annual bearer.
A good fall Apple for nirasio uses and for market. Young
-wood reddish brown.

Lowell.

Fruit large, roundish, skin light, bright waxen yellow,
oily, many light dots. "Stalk of ‘medium length. Cavity
deep, uneven. Basin deep, abrupt, and furrowed. Calyx
closed. Flesh yellowish white, with a brisk, rich, rather acid
flavor. Good to very good. September, October,

THE APPLE. 181

McAFEE’s NonsucuH.
McAfee. Winter Pearmain.

McAfee’s Red. Large Striped Winter Pearmain,
2 Striped Pearmain. Striped Winter Pearmain.
Snorter. Large Striped Pearmain.
Nonsuch. Storrs’ Wine.
Teeke. Missouri Superior.
~ Gray’s Keeper. Striped Sweet Pippin.
Park’s Keeper. New Missouri.
Wyandotte. Valandingham’s Wine.
Gray Apple. White Crow.
Indian. Ladies’ Favorite of some.

Hubbardston Nonsuch, erroneously.

An old variety which originated in the orchard of George
McAfee, near Harodsburg, Mercer Co., Kentucky. We are
indebted to Dr. Wm. M. Howsley, of Leavenworth, Kansas,

McAfee’s Nonsuch.

for its history, origin, etc. Tree very vigorous, forming a
round spreading head. It does not come early into bearing,
but is very productive when it attains some age. It is con-
siderably grown through the West, under the names of Striped
Winter Pearmain and Striped Sweet Pippin; also more or

182 THE APPLE.

less by the signs, as named above. It is valued in most local-
ities as one of the best of its season.

Fruit medium to large, roundish oblate, inclining to conic.
Skin yellow, striped, splashed, and marbled with light and -
dark bright red nearly over the whole surface, yet showing
the yellow ground all through, thickly sprinkled with large
and small light dots, some areole. Stalk short to long, slen-
der, inserted in a large deep cavity, often thinly russeted.
Calyx small, closed; basin rather small, slightly plaited.
Flesh yellow, half fine, crisp, tender, juicy, rich, mild subacid,
almost sweet, slightly aromatic. Very good. Core medium.
October, February.

McLELLAN
Martin.

Origin, Woodstock, Conn. ‘Tree thrifty, upright, very
productive, annual bearer, and handsome. Young shoots
dull grayish reddish brown, slightly downy

McLellan.

Fruit medium or above, roundish oblate, slightly conic, very
regular, and fair. Color yellow, mostly striped, marbled, and
splashed with red. Stalk short, inserted in a rather deep
cavity. Calyx small, nearly closed. Basin moderate, slightly
uneven. Flesh white, very tender, juicy, with a fine vinous
flavor, almost saccharine. Very good. December to March.

THE APPLE. 183

MAIDEN’s Buusn.

A remarkably beautiful Apple, a native of New Jersey,
and first described by Coxe. It begins to ripen about the
20th of August, and continues until the last of October. It
has all the beauty of color of the pretty little Lady Apple,
and is much cultivated and admired, both for the table and
for cooking. It is also very highly esteemed for drying.

Siigias

Maiden’s Blush.

This variety forms a handsome, rapid-growing tree, with a
fine spreading head, and bears large crops. It is very valu-
able as a profitable market sort.

Fruit of medium size, oblate, very regularly shaped, and a
little narrower towards the eye. Skin smooth, with a deli-
cate waxen appearance, pale lemon yellow in the shade, with
a brilliant crimson cheek next the sun, the two colors often
joining in brilliant red. Stalk short, planted in a rather
wide deep hollow. Basin moderately depressed. Calyx
closed. Flesh white, tender, sprightly, pleasant subacid.
Good.

Magsor.
Chillisquage.

Originated with Major Samuel McMahon, Northumberland
Co., Pa. This is a showy market Apple of really excellent

184 THE APPLE.

quality. The tree is a rapid and vigorous grower, with rather
irregular, upright, spreading shoots, reddish brown, slightly
grayish,

4 Major.

Fruit large. Form roundish, often oblate, slightly inclining
to conic. Sides sometimes unequal. Color greenish, shaded
and rather obscurely striped and splashed with deep red,
many light russet gray dots. Stalk short. Cavity deep.
Calyx large, with stiff, short segments. Basin large, broad,
and furrowed. Flesh yellowish, rather firm, crisp, juicy, rich
subacid. Core small. Very good. November to April.

MaAnGum.
Fall Cheese of Va. Patton.
Gully. Sam Wingard.
Carter’s Winter. Seago.
Alabama Pearmain ? Maxfield.
Cheese. Johnston's Favorite.
Carter of Ala. Blakely.

A Southern variety of uncertain origin. It is extensively
cultivated South, where it is counted as one of the most
desirable and reliable apples. Tree a good, fair grower, with

THE APPLE. 185

_ young shoots of a grayish brown, very productive. An an-
nual bearer.

Fruit medium, oblate, slightly conic, yellowish, striped and
mostly shaded with red, thickly sprinkled with whitish and

Mangum,

bronze dots. Stalk short and small, inserted in a broad cav-
ity surrounded by russet. Calyx partially closed. Basin
slightly corrugated. Flesh yellow, very tender, juicy, mild
subacid. Very good to best. October, November.

MANOMET.
Horse Block. Manomet Sweet.

Origin, on the Holbrook Farm, near Plymouth, Mass.
Tree vigorous, with a round, rather spreading head, an early
bearer,-and productive. Young shoots dark reddish brown.
This is one of the finest of sweet apples, esteemed highly
wherever grown:

Fruit medium, roundish oblate; skin fine yellow, with a
richly shaded cheek, sometimes nearly covering the whole
surface, and sprinkled with a few light and gray dots. Stalk
rather slender, inserted in a shallow cavity, slightly sur-
rounded by russet. Calyx closed. Basin rather large, deep,
corrugated. Flesh tender, juicy, sweet, and rich. Very good.
Core small. August, September.

186 | THE APPLE.

Manomet.

Marston’s RED WINTER.

Origin, Greenland, N.H. Tree hardy, of moderate growth,
spreading. Young shoots reddish brown, slightly downy.

Marston’s Red Winter.

aan

THE APPLE. 187

Great bearer every other year and moderate crops alternate
ones.

Fruit medium or below, roundish conic. Stalk rather
slender, in a narrow, deep, slightly russeted cavity—some-

‘times with a lip. Calyx partially closed. Segments long, in

a deep corrugated basin. Color whitish yellow, shaded, rather
obscurely splashed, and striped with bright red and crimson,
thickly sprinkled with minute dots. Flesh whitish yellow,
very juicy, tender, sprightly subacid. Good to very good.
December to March.

Mason’s STRANGER.
Mason’s Pippin. - ‘Tezard. Old Field.

Originated on the land of Dr. George Mason, Greenville
Co., Virginia. Tree of vigorous growth, having a well-formed
head, very symmetric; a very productive, late-keeping variety,
and much prized in the vicinity of its origin.

Mason’s Stranger.

Fruit nearly of medium size, oblate; skin smooth and
waxen-like, bright yellow, sometimes a shade of pale light
red, and a few brownish dots. Stalk short, small, inserted in
a large cavity, thinly russeted. Calyx open, basin quite
large, deep, smooth. Flesh whitish, fine, compact, crisp, juicy,

_ mild subacid, somewhat spicy, inclining to sweet. Very good.

Core small.

188 THE APPLE.

MAVERACK’S SWEET.
Raised by Dr. Maverack, Pendleton District, S.C. Tree

vigorous, upright, spreading, sometimes irregular; an early
and good bearer. Young shoots reddish grayish brown,
slightly downy.

Maverack’s Sweet.

Fruit large, roundish oblate, yellow, mostly shaded with
rich deep red, and sprinkled with gray dots. Stalk short,
inserted in an open cavity. Calyx open, set in a deep corru-
gated basin. Flesh yellowish, rather coarse-grained, breaking,
tender, rich, sweet. Good to very good. Core small. No-
vember to February. A valuable sweet apple for market or
cooking.

MELON.
Norton’s Melon. Watermelon.

Origin, orchard of Heman Chapin, East Bloomfield, N. Y.
Tree upright, compact, round head, of rather slow growth
while young, very productive alternate years. Young shoots
dull grayish reddish brown. One of the best and most valua-

THE APPLE. 189

ble sorts for the dessert; a little too tender for shipping long

_ distances.

Fruit medium or above. Form roundish oblate, slightly
conic, obscure ribs towards apex. Color pale yellow, nearly
covered with light crimson, splashed, striped, and mottled

Melon.

with carmine, some traces of russet, and moderately sprinkled
with light and brown dots. Stalk medium, slender. Cavity
large, deep, regular, often considerably russeted. Calyx par-
tially closed. Segments medium, erect, sometimes a little
recurved. Basin rather abrupt, slightly corrugated. Flesh
white, very tender, juicy, refreshing, lively vinous subacid.
Core small. Best. November to March.

Mexico.

Origin, Canterbury, Conn. Tree of moderate growth,
spreading, productive, hardy. Young shoots dull grayish
brown, downy.

Fruit medium, roundish oblate, crimson, striped, splashed,
and shaded with very dark red, a little yellow in the shade,
with a few large light dots. Stalk medium length. Cavity
broad, shallow, russeted. Calyx closed in a narrow basin.
Flesh whitish, stained with red, tender, rather juicy, pleasant

Mexico.

subacid. Good to very good. Core small, September,
October. ES

>,
be

7
>

THE APPLE. 191

MINISTER.

A New England variety, introduced to notice by the late
R. Manning. It originated on the farm of Mr. Saunders,

- Rowley, Mass. Tree moderately vigorous, upright spreading,

very productive. Young shoots dark reddish brown.

Fruit large, oblong, tapering to the eye, around which are
a few furrows—and resembling the Yellow Belle-Fleur in
outline. Skin striped and splashed near the stalk, with
bright red on a greenish yellow ground. Stalk an inch long,
slender, curved to one side, and pretty deeply inserted.
Calyx small, closed, inserted in a very narrow plaited or fur-
rowed basin. Flesh yellowish white, very tender, with a
somewhat acid, but very agreeable flavor. Good to very
good. Core large and open. October to February.

MonmoutH PIppin.
Red Cheek Pippin.

A native of Monmouth Co., N. J., of moderate upright
growth, and productive. Young shoots dark olive.

Monmouth Pippin.

Fruit large, oblate, a little inclining to conic, obscurely
five-angled, slightly flattened at base and crown. Color pale

q
o

192 THE APPLE

yellow, with a beautiful warm cheek, and numerous russet —
dots. Stalk rather short, inserted in a large, slightly rus- —
seted cavity. Calyx partially closed. Basin deep, abrupt,
and corrugated. Flesh juicy, fine, brisk, aromatic subacid.
Very good to best. November to March.

Monte BEL1o.

Originated with Matthew Gray, at Riverside, Monte Bello
Township, Illinois. Tree rather upright, moderately vigor-
ous, healthy, an annual bearer and very productive. A. C.
Hammond, from whom specimens were received, writes that —
he considers it an apple of great promise, fruit always fair
ana productive.

Fruit above medium, oblate, regular. Skin pale yellow,

Monte Bello. is

shaded and mottled with light red, splashed and striped with
dark rich red over the whole surface, and a few large light
dots. Stalk very short, small, inserted in a large broad
cavity, russeted. Calyx small, nearly closed; basin large,
deep, smooth. Flesh quite white, often a little stained next
the skin, fine, very tender, juicy, mild subacid, vinous. Very
good. Core small or medium. September, November.

More’s SwEeEt.

Originated on the property of L. S. Mote, Miami Co., Ohio. ~
A valuable, but as yet comparatively new Apple. Tree vig-

THE APPLE. 193

i “orous, upright spreading, productive. Young shoots light
reddish brown, downy.
Fruit large. Form roundish, somewhat roundish oblate
conic. Color pale whitish yellow, with a tinge of red in the
sun, and moderately sprinkled with gray dots. Stalk medi-

Mote’s Sweet.

um, slender. Cavity large, deep. Calyx closed or partially
open. Segments short, erect. Basin medium, uneven.
Flesh yellowish, tender, moderately juicy, rich honeyed sweet.
Very good. Core small. September, October.

MorTHER.
Queen Anne. - Gardener’s Apple.

Origin, Bolton, Mass. Tree moderately vigorous, upright
Spreading, and productive. Young shoots grayish brown,
downy. One of the best of Apples for the dessert, rather
too tender for shipment.

Fruit medium. Form roundish, slightly conical. Color
yellow, almost entirely overspread with light, clear, rich red,
splashed and marbled with many deeper shades, many minute
light dots. Stalk short, small. Cavity acute, often a little

194 THE APPLE.

Mother.

russeted. Calyx closed. Basin small, corrugated. Flesh
yellow, tender, juicy, rich, aromatic subacid. Best. Novem-
ber, February.

Ned.

THE APPLE. 195

NED.
Saylor. Libhart.

Originated on the farm of Edward Saylor, Marietta, Pa.
Tree vigorous, rather straggling, with slender shoots, dark
reddish brown, slightly grayish, very productive.

Fruit medium, roundish oblate, obscurely ribbed, slightly
conic. Skin yellow, shaded, striped, and splashed with two
shades of dark rich red, and sprinkled with large light con-
spicuous dots. Stalk short, slender. Cavity rather large,
deep. Calyx large, half open. Basin broad, slightly corru-
gated. Flesh white, tender, juicy, mild, pleasant subacid.
Core small. Good to very good. December to February.

NEWTOWN SPITZENBURGH.

Vandevere of New York Spitzenburgh.

Ox Eye. Burlington.

Matchless. Kountz,

Joe Berry. Barrett's Spitzenburgh.
Spiced Ox Eye. Wine, erroneously.

This old and valuable Apple has been long known in New
York as the Vandevere, but as it was first described by Coxe

K&D

Newtown Spitzenburgh.

as Newtown Spitzenburgh, we continue that name. It had
its origin in Newtown, Long Island. Tree moderate, vigor-

7
¥

ous, spreading, and productive in rich, light soil of most
excellent fruit, which is suited to more tastes than any other
Apple of its season.

Fruit medium, oblate, slightly conic, fine yellow, washed
with light red, striped and splashed with deeper red, and
richly shaded with carmine. on the sunny side, covered with
a light bloom, and sprinkled with peculiar gray specks. Stalk
short, inserted in a wide cavity. Calyx small, closed, set in
a regular basin of moderate depth. Flesh yellow, crisp, ten-
der, with a rich, sprightly, vinous flavor, scarcely subacid.
Best. October to February.

196 THE APPLE.

NIcKAJACK.
Caroline. Hollman. Alleghany.
Berry. Aberdeen, Chaltram Pippin.
Summerour. Trenham. Gowden.
Accidental. Big, Hill. Graham’s Red Warrior.
Red Pippin. Carolina Spice. Walb.
Howard. Cheatan Pippin. Winter Horse.
Hubbard. Chatham Pippin. Missouri Pippin.
Mobbs. Winter Rose. Missouri Red.
Cheataw. Red Hazel. Leanham.
Edward Shantee. Wander. Winter Horse.
Pound. Red Warrior, erroneously. Jackson Red.
Wall. Forsythe’s Seedling. World’s Wonder.
Carolina Red. Ruckman’s Red. ©

This Apple is very widely disseminated in sections of the
South and Southwest, it having as it were the habit of repro-
ducing itself from seed, or at least so nearly identical as to
be impossible to distinguish the seedling from the parent,
hence one cause of so many synonyms. The first dissemina-
tion of it known was by a Colonel Summerour, of Lincoln
County, N. C., under the name of Winter Rose; but as it
was found on Nickajack Creek, it soon took that name, and
is now best known thereby. The habit of the tree is spread-
ing, forming a very large head. On branches two, three, or
four years old, there are woody knobs or warts of various
sizes, which, when cut from the branch, are found to contain
kernels entirely detached from the regular grain of the wood. ©
The great value of the variety consists in the hardihood and
productiveness of the tree rather than the character of the
fruit, which is not more than good in quality. Young shoots
bright, clear, dark reddish.

Fruit large. Form roundish to roundish oblate, slightly
conic, sometimes oblique. Color yellowish, striped, shaded,
and splashed with two shades of red, and with a grayish ap-
pearance, as if covered with a thin bloom, many large areole

ep eer

‘

i
a

arent 4

THE APPLE. 197

dots. Stalk short. Cavity large, medium depth. Calyx par-

tially open. Basin medium, slightly corrugated, Flesh yel-

See

Nickajack.

lowish compact, moderately tender and juicy, negative sub-
acid. Good. Core small, closed. December to April.

NORTHERN SPY.

This beautiful American fruit is one of the most delicious,
fragrant, and sprightly of all late dessert apples. It ripens
in January, keeps till June, and always commands the highest
market price. The tree is of rapid, upright growth, and bears
moderate crops. It originated on the farm of Heman Chapin,
of East Bloomfield, near Rochester, N. Y. The trees require
high culture, and open heads to let in thé sun, otherwise the

fruit is wanting in flavor, and apt to be imperfect and knotty.

Young shoots dark reddish brown. ‘The tree blooms late,
often escaping vernal frosts.

Fruit large, roundish oblate conical. Skin thin, smooth, in
the shade greenish or pale yellow, in the sun covered with
light or dark stripes of purplish red, marked with a few pale
dots, and a thin white bloom. Stalk three-fourths of an inch
long, rather slender, planted in a very wide, deep cavity,

sometimes marked with russet. Calyx small, closed. Basin —
narrow, abrupt, furrowed. Flesh white, fine-grained, tender,

198 THE APPLE.

Northern Spy.

slightly subacid, with a peculiarly fresh and delicious flavor.
Core large and open. Very good to best. December to June.

Outo NONPAREIL.

Myer’s Nonpareil. Cattell Apple.
Western Beauty, erroneously. Rusty Core.

This is one of the most valuable of autumn Apples, whether
for market or table use. Its origin is in doubt, the first
known trees of it being in the orchard of Bowman, Mas-
sillon, Ohio. The young trees are very vigorous, with stout,
straight shoots, while the orchard trees are very wide, regu-
lar, open, spreading, requiring little or no thinning, and
bearing the fruit evenly over the whole tree, and all fair-
sized, smooth fruit; a good bearer, but not profuse. Young
shoots smooth, rich, dark reddish brown.

THE APPLE. 199

| Fruit medium to large. Form roundish oblate. Color
yellow, shaded, marbled, and splashed with two shades of rich
red, thinly sprinkled with light and gray dots. Stalk me-

Ohio Nonparcil.

dium, rather slender. Cavity large, deep, regular. Calyx
rather large, partially open. Segments rather short. Basin
medium. Flesh yellowish white, fine-grained, tender, juicy,
rich, slightly aromatic subacid. Core small. Very good.
October, November. .

PEACH.
Winter Peach.

Origin unknown. Mr. Rivers says it is an American apple,
but we have been unable to trace its history. It is a hand-
some and excellent winter apple, keeps well, is desirable for
family use, and promises to be a profitable market variety.
Tree a thrifty, upright grower, and bears good crops alternate
years.

Fruit nearly of medium size, oblate, slightly conic. Skin
smooth, almost waxen, white at first, but changing to whitish
yellow, having a blush or rich red where exposed to the sun,
and many minute light and gray dots. Stalk short and small,
inserted in a large deep cavity, sometimes thinly russeted.

200 THE APPLE. ¢

Calyx half open. Basin medium or rather large, slightly un-
even. Flesh white, fine, crisp, tender, juicy, with a refresh-

Peach.

ing, pleasant subacid flavor. Very good. Core small. De-
cember, April.

Peach-Pond Sweet.

Pracu-PonpD SWEET.
This is a most excellent autumn variety, from a small vil

THE APPLE. 201

lage of this name in Dutchess Co., N. Y. It appears well
worthy of a more general dissemination. ‘Tree vigorous,
spreading ; very productive every other year. Young shoots
dull grayish brown.

Fruit of medium size, oblate. Skin pale yellow, shaded,
splashed and striped with light red nearly over the whole
surface, and a tew brown dots. Stalk rather short, inserted
in a medium cavity, often slightly russeted. Calyx half open.
Basin medium, smooth. Flesh yellowish, fine, tender, juicy,
with a rich, sweet honeyed flavor. Very good. September,
October.

PrEcK’s PLEASANT.
Waltz Apple.

A first-rate fruit in all respects, belonging to the Newtown
Pippin class. It has long been cultivated in Rhode Island,
where, we think, it originated, and in the northern part of Con-

Peck’s Pleasant. —

necticut, and deserves extensive dissemination. It considera-
bly resembles the Yellow Newtown Pippin, with more tender
flesh, and is scarcely inferior to it in flavor.

The tree is a moderate, spreading grower, but bears regu-

202 THE APPLE.

larly and well, and the fruit commands a high price in the
market. The apples on the lower branches of old trees are
flat, while those on the upper branches are nearly conical.
Young shoots reddish brown, slightly downy.

Fruit above medium size, roundish oblate, a little ribbed,
and slightly flattened, with an indistinct furrow on one side.
Skin smooth, and when first gathered, green, with a little
dark red; but when ripe a beautiful clear yellow, with bright
blush on the sunny side and near the stalk, marked with scat-
tered gray dots. The stalk is peculiarly fleshy and flattened,
short, and sunk in a wide, rather wavy cavity. Calyx open,
woolly, sunk in a narrow, abruptly and pretty deeply sunk
basin. Flesh yellowish, fine-grained, juicy, crisp and tender,
with a delicious, high aromatic sprightly subacid. Very good
or best. November to March.

PirTsBURGH PIPPIN.

Flat Pippin. Swiss Pippin. Swiss Apple.
Father Apple. William Tell. Schwitzer Apple.
Greasy Back. Pippin. Wythe.

Origin supposed to be Pittsburgh, Pa. Tree a vigorous,
irregular grower, somewhat drooping in habit, in some locali-
ties an early and good bearer, and in others only a moderate
bearer. Young shoots dull reddish brown, downy.

Pittsburgh Pippin.

THE APPLE. 203

Fruit large, oblate, obscurely ribbed, pale yellow, rarely

‘ with «a blush, sparsely sprinkled with brown dots. Stalk
short and small, in a large cavity, sometimes a little russeted.
Calyx nearly closed. Basin broad and corrugated. Flesh

whitish, juicy, tender, sprightly subacid. Very good. No-
vember to April.

PoMME GRISE.

Pomme de Cui. Grise.
Gray Apple. Leather Apple of Turic,

A small gray Apple, from Canada, probably of Swiss or
French origin, and undoubtedly one of the finest dessert Ap-
ples for a northern climate. It is not a strong grower, but is
a good early bearer, and has an excellent flavor. Young
wood reddish brown.

Pomme Grise.

Fruit below medium size, oblate regular. Skin greenish
gray or cinnamon russet, with a little red towards the sun.
Calyx small, set in a round basin. Flesh tender, rich, and
high-flavored. Very good to best. December to February.

PomMME GRISE D’OR.
Swayzie Pomme Grise.

An old variety of unknown origin, I am informed it is con-

siderably grown in Canada and some portions of Western New

York, and there are trees of it near Niagara on the Colonel

204 THE APPLE. |

Swayzie farm—where it probably originated—two feet in
diameter. Tree hardy, upright, moderately vigorous, and a
good bearer every other year. The fruit is more oblong, more
golden in color, and more aromatic than the Pomme Grise, and
is considered superior to it.

nay

Pomme Grise d’Or.

Fruit small, oblate, or roundish oblate, conical. Skin deep
yellow, covered with a thin light cinnamon grayish russet, and
many rather obscure light dots. Stalk short to long, slender,
inserted in a rather broad deep, irregular cavity. Oalyx
closed. Basin quite large, deep, slightly corrugated. _ Flesh
whitish, fine, tender, juicy, mild subacid, rich, and aromatic.
Very good or best. Core rather small. January to March
or April.

PORTER.
Jennings.

A first-rate New England fruit, raised by the Rev. 8.
Porter, of Sherburne, Mass., and whereyer grown a decided
favorite. The tree is hardy, a moderately vigorous grower,
forming a low, round head, and producing abundantly, if in
good soil, a fruit uniformly fair and even in size and form.
It isa valuable market fruit, and continues a long time in use.

Fruit rather large, regular, oblong, narrowing to the eye.

THE APPLE. 20h

~Qolor clear glossy bright yellow, and, when exposed, with a
dull blush next the sun. Calyx closed. Segments irregular,
set in a narrow and deep basin. Stalk rather slender, not
three-fourths of an inch long. Flesh fine-grained, and abound-

Porter.

ing with ‘uice, sprightly, agreeable aromatic subacid. Very
good to best. Ripens in September, and deserves general cul-
tivation.

PRIMATE.
Rough and Ready. Jenkins’ Summer Pippin. North American Best.
Sour Harvest. Karly Tart Harvest. Tart Bough.
July Apple. Zour Bough. Cooper Apple.
Seott, Powers. Early Baldwin.

| The true origin of this delicous amateur’s Apple is un-
_ known, supposed to be New Jersey. It appears to have been

long known and grown in various sections of our States, under

different names. The tree is hardy, a strong and stocky
_ grower, and forms a beautiful head, very productive. Young
_ shoots short-jointed, reddish brown, quite downy. Buds rather
_ prominent.

:
<
A

206 THE APPLE.

Fruit medium, roundish oblate conic, greenish white, with
a crimson blush on the exposed side. Stalk of medium length,
inserted in a rather large, deep, irregular cavity. Calyx

Primate.

closed in an abrupt, open, somewhat corrugated basin. Flesh
white, very tender, sprightly, refreshing, mild subacid. Very
good or best. An excellent dessert Apple,-ripening the last
of August, and continuing in use till October.

Pryor’s Rep.
Pitzer Hill. Big Hill. Prior’s Red. Bonford.

Origin unknown. ‘Tree upright, not very vigorous, nor
an early bearer; requires a deep, rich soil, and a warm season
or a southern climate for the full development of its excel-
lence. Young wood and buds clear reddish brown, many large
conspicuous gray dots.

Fruit medium, somewhat globular oblate, obliquely de-
pressed. Color greenish yellow, shaded with red, striped
with dark crimson, and thickly sprinkled with large star-
shaped light dots; some areole, and some seasons much
covered with russet. Stalk short and thick, inserted in a
small acute cavity, surrounded by traces of russet, which some-
times considerably overspread the fruit. Calyx firmly closed,

THE APPLE. 207

“get in a rather large deep basin. Flesh yellowish, tender,
_ juicy, very rich, pleasant subacid. Very good. January to
March. 7

Pryor’s Red.

- There is an apple under the name of Pryor’s Blue, which
may be distinct from the above, and may prove identical.

PUMPKIN SWEET.
Vermont Pumpkin Sweet. Lyman’s Pumpkin Sweet. Pound Sweet.

A very large sweet Apple, which we received from Mr. 8.
Lyman, of Manchester, Conn. It is, perhaps, inferior to the
Jersey Sweet or the Summer Sweet Paradise for the table, but
is a very valuable apple for baking, and deserves a place on
this account in every orchard. Tree vigorous, upright, spread-
ing, very productive. Young wood brown. ,

Fruit very large, roundish, more or less furrowed or ribbed,
especially near the stalk. Color pale green, with obscure
whitish streaks near the stalk, and numerous white dots near

the eye, sometimes becoming a little yellow next the sun.
Flesh white, very sweet, but not very juicy. Good. Septem-
ber to December.
There is also in Connecticut and Massachusetts another
’ Pumpkin Sweet, the tree of which is a strong, upright grower
a:

208 THE APPLE.

with large foliage and very productive. Young wood reddish ~
brown, slightly downy. ‘

Fruit large, roundish oblate, rich yellow, frequently with
considerable russet. Flesh yellowish white, breaking, rich,
sugary, sweet, ripening in September and October. Very
valuable for baking or stock feeding.

There are also several other Apples under the name of
Pumpkin Sweet, but we consider the two above described
as the best we have known.

RAMBO.
Fall Romanite. Delaware. Bread-and-Cheese Apple.
Gray Romanite. Romanite. Rambouillet.
Striped Rambo. Seek-no-Further. Trumpington ?

Terry’s Redstreak.

The Rambo is one of the most popular autumn or early
winter fruits. It is a highly valuable Apple for the table or
kitchen, and the tree thrives well on light sandy soil, being a
native of the banks of the Delaware. The tree is of a vigor-
ous, rather spreading habit, quite productive.

Rambo,

Fruit of medium size, flat, smooth, yellowish white in the
shade, streaked and marbled with pale yellow and red in the
sun, and speckled with large rough dots. Stalk long, rather
slender, curved to one side, and deeply planted in a smooth
funnel-like cavity. Calyx closed, set in a broad basin, which

THE APPLE. 209

bis slightly plaited around it. Flesh greenish white, very
tender, rich, mild subacid. Very good. October to Decem-
‘ber.

_ There is claimed to be a distinct or sub-variety of this, called
Red Rambo, the fruit of which is more red ; otherwise there
is no perceptible difference.

2 Raw.Les’ JENET.

Missouri Janet ? Rock Remain. Genneting.

: Red Neverfail ? Rock Rimmon. Jennett.

_ Rawles’ Jannet. Yellow Janett. Neverfail.
Raule’s Jannetting. Winter Jannetting. Indiana Jannetting.
_ Rawle’s Genet. Jeniton. Raul’s Gennetting.

Jefferson Pippin.

Originated in Amherst Co., Va., on the farm of Caleb
Rawles. Tree round-headed, hardy, vigorous, very produc-
tive; should hang late before picking; often over-bears, when

Rawle’s Janet.

the fruit is small and imperfect ; it puts forth its leaves and
blossoms much later than other varieties in the spring, and
consequently avoids injury by late frost ; it is, therefore » par-
ticularly valuable for the South and Southwest, where it is
much cultivated. Young wood clear reddish brown.

Fruit medium, oblate conic, yellowish, shaded with red and -

210 | THE APPLE. 1

striped with crimson. Stalk short and rather thick, inserted —
in a broad open cavity. Calyx partially open, set ina rather ©
shallow basin. Flesh whitish yellow, tender, juicy, pleasant
subacid. Good to very good. February to June. So far
has not succeeded well at the North,

Rep ASTRACHAN.

Deterding s Early. ~ Vermillon d’Eté.
Astrachan Rouge. Abe Lincoln.
Rother Astrakan.

A fruit of extraordinary beauty, first imported into Eng-
land, with the White Astrachan, from Sweden, in 1816. It
bears abundantly with us, and its singular richness of color
is heightened by an exquisite bloom on the surface of the
fruit, like that of aplum. It is one of the handsomest dessert

Red Astrachan.

fruits, and its quality is good; but if not taken from the tree
as soon as ripe, itis liable to become mealy. Tree a vigorous
grower, upright spreading, or forming a round head. An
early and abundant bearer. Young shoots clear reddish
brown.

Fruit pretty large, rather above the middle size, and very
smooth and fair, roundish, a little narrowed towards the eye.
Skin almost entirely covered with deep crimson, with some-
times a little greenish yellow in the shade, and occasionally

od
al

}

THE APPLE. 211

a little russet near the stalk, and covered with a pale white

bloom. Stalk rather short and deeply inserted. Calyx
partially closed, set in a slight basin, which is sometimes a
little irregular. Flesh quite white, crisp, moderately juicy,
with an agreeable, rich, acid flavor. Good to very good.
Ripens from last of July to middle of August.

Rep CANADA,

Old Nonsuch, of Mass. Poland. Richfield Nonsuch.
Steele’s Red Winter.

An old fruit, formerly much grown in Connecticut and
Massachusetts, but is not now much planted, on account of
its small size and poor fruit ; succeeds well in Western New
York, Ohio, and Michigan. Tree thrifty, but of slender
growth, making a round spreading head; very productive.
Young wood brownish olive.

Fruit medium, oblate, inclining to conic. Skin yellow,
mostly shaded with deep red or crimson, somewhat striped or

Red Canada,

splashed on the sunny side, and thickly sprinkled with gray,
and sometimes greenish dots. Stalk short inserted in a
broad, deep cavity. Calyx closed. Segments long, in a small,
narrow, somewhat irregular basin. Core small, close. Flesh
white, tender, crisp, abounding with a brisk, refreshing juice,

and retaining its fine, delicate flavor to the last. Very good

to best. January to May.

—

212 THE APPLE.

Rep JEWELL.

This new apple originated with the late Matthew Thomp-
son, of Elkton, Ky., and was introduced by J. 8. Downer, of
Fairview, Ky., who informs me that its good flavor, hand-
some appearance, and long-keeping qualities are destined to
make it very popular, both for table and market. Tree
moderately vigorous, round-headed, and productive.

Red Jewell.

Fruit below medium, oblate, sometimes a little oblique.
Skin entirely covered with dark, rich red, almost purplish on
the sunny side, and thickly sprinkled with light yellowish
irregular-shaped dots. Stalk rather short, slender, inserted
in a medium smooth cavity. Calyx half open. Basin of
medium size, slightly corrugated. Flesh yellowish, fine, com-
pact, juicy, mild, rich subacid. Very good. Core small.
January, April.

Rep JUNE SWEET.
Striped Red Harvest. Striped Sweet Harvest. June Sweeting.

Origin unknown, but has been cultivated in some localities
in Pennsylvania for many years,.and is there prized as the
best early sweet Apple they grow.

Tree moderately vigorous, of a rather spreading habit, a
regular and abundant bearer.

THE APPLE. 213

Fruit medium, roundish oblate, narrowing a little at both
ends, slightly angular. Skin whitish, splashed and striped
with light and dark red over most of the surface, and a few
light dots. Stalk short and small, inserted in a narrow deep

Red June Sweet.

‘cavity. Calyx small, closed. Basin small, deep, corrugated.

Flesh white, moderately juicy, tender, mild, rather rich, plea-
sant, sweet. Very good. Core small. August.

Rep RwvsseEt.

Origin, farm of Mr. Sanborn, Hampton Falls, N. H. Tree
very vigorous, upright spreading, and productive. Young
wood clear reddish brown.

Fruit medium, roundish oblate, slightly conic. Skin yel-
low, shaded with dull red and deep carmine in the sun, and
thickly covered with gray dots, with a slight appearance of
rough russet on most of the surface. Stalk rather short and
small, inserted in a medium cavity, surrounded with thin
russet. Calyx nearly closed. Segments long, recurved, in a
narrow, uneven basin. Flesh yellow, solid, crisp, tender, with
an excellent rich, subacid flavor, somewhat resembling Bald-

win. Very good. January to April.

214 THE APPLE.

Red Russet.

RED WINTER PEARMAIN.

Red Lady Finger. Red Vandevere. Meig’s.

Bunkum. Batchelor. Tinson’s Red.
Robertson’s Pearmain. Southern Fall Pippin. Powers.

Jackson’s Red. Red Fall Pippin. Winter Cheese of some.
Buncombe. Kirby Red.

Origin unknown. An old variety. Tree of vigorous up-
right growth; a regular bearer. Young shoots clear rich
reddish brown, slightly downy.

Fruit medium size, roundish oblong conic, yellowish white,
mostly shaded with maroon and thickly sprinkled with large
light dots. Stalk very short, in an acute deep cavity, slightly
russeted. Calyx closed, set in a small, round, open basin.
Flesh whitish yellow, tender, juicy, mild subacid, or nearly
sweet, slightly aromatic. Good to very good. January to
March.

RuopE IstANnD GREENING.

Burlington Greening. Russine. Bell Dubois.
Jersey Greening. Griinling von Rhode Island.

The Rhode Island Greening is such a universal favorite,
and is so generally known, that it seems almost superfluous to

TN Fe —r eae

THE APPLE. 215

Rhode Island Greening.

216 THE APPLE.

give a description of it. It succeeds well in almost all of the

northern sections of the States, and on a great variety of soils, —

and where it does succeed is one of the most esteemed and
profitable among early winter fruits. In Southern Ohio,
Indiana, and farther south, it drops too early. Tree a very
vigorous, strong, spreading grower. Young shoots reddish
brown. Very productive.

Fruit large, roundish, a little flattened, pretty regular, but

often obscurely ribbed, dark green, becoming greenish yellow
when ripe, when it sometimes shows a dull blush near the
stalk. Calyx small, woolly, closed, in a slightly sunk, scarcely
plaited basin. Stalk three-fourths of an inch long, curved,
thickest at the bottom. Flesh yellow, fine-grained, tender,
crisp, with an abundance of rich, slightly aromatic, lively
acid juice. Very good. November to February.

Ripston Prepiy.
Glory of York. Travers’. Formosa Pippin. Reckhill’s Russet.

The Ribston Pippin, a Yorkshire Apple, stands as high in
Great Britain as the Bank of Engiand, and to say that an

—__

Ribston Pippin.

Apple has a Ribston flavor is there the highest praise that
can be bestowed. But it is scarcely so much esteemed here,

‘A

i ‘
ar

\~ a
iy '
—
‘
H
4
,

THE APPLE. 217

and must be content to give place with us to the Newtown
Pippin, the Swaar, the Spitzenburgh, or the Baldwin. In

Maine, Northern New York, and parts of Canada, it is very
fine and productive. Tree hardy, spreading, rather irregular.

Fruit of medium size, roundish, greenish yellow, mixed
with a little russet near the stalk, and clouded with dull
red on the sunny side. Stalk short, slender, planted in a
rather wide cavity. Calyx small, closed, and set in an angular
basin. Flesh deep yellow, firm, crisp, with a sharp, rich,
aromatic flavor. Very good November to April.

: RiIcHARD’s GRAFT.

Derrick’s Graft. Red Spitzenburgh. Derrikinan.
Strawberry. Wine. Dirck’s Graft.
Uncle Richard’s Graft.

Originated at Greenport, Columbia Co., N. Y. An excel-

lent fall Apple, worthy of extended cultivation. Tree a free,

upright spreading grower, hardy, productive. Young shoots
very dark reddish brown, downy.
Fruit medium, roundish oblate. Color yellow, nearly

Richard's Graft.

covered with splashes, marblings, and shades of rich red.
Stalk medium length, slender. Cavity large. Calyx small,
closed. Segments sometimes recurved. Basin medium,
slightly uneven. Flesh yellowish, tender, juicy, pleasant,

rich, aromatic subacid. Very good. September, October.

*)
hs
’

218 THE APPLE.

RICHMOND.

Origin, farm of D. C. Richmond, Sandusky, Ohio. Tree a
strong upright grower, bearing large crops every other year.
Fruit fair and handsome, and esteemed as one of the best of
its season. .

Richmond. .

Fruit rather large, roundish oblate. Skin light yellow,
shaded, splashed, and striped with light and dark red over
two-thirds its surface, and sprinkled with a few light and
brown dots. Stalk short, small, inserted in a large deep
cavity, sometimes with thin russet. Calyx large, open.
Basin large, deep, slightly corrugated. Flesh white, fine,
tender, juicy, rich, honeyed sweet. Very good. October to
February.

RoMANITE.

Broad River. Southern Romanite.

The origin of this Apple is unknown, but supposed to be

North Carolina. It has been sometimes confounded or placed
as identical with. Shockley in North Carolina, where it is
much grown, but it is quite distinct. It is also distinct from

THE APPLE. 219

Gi pin, sometimes known as Romanite. Tree vigorous,

spreading, very productive. - Branches slender. Wood short-
ointed, dull grayish brown.

- Fruit small, roundish conical, truncated, yellow ground,

_ mostly overspread with clear, light, handsome red, indistinct

mae) Lao

Romanite.

light dots. Stalk slender, cavity deep, narrow. Calyx in an
abrupt basin. Flesh yellowish, fine-grained, rather firm, juicy,
mild, pleasant subacid. Good to very good. February,
April. Valuable as a keeper, and for the evenness of its

fruit.

Rome BeEauvty.
Gillett’s Seedling.

Originated with H. N. Gillett, Quaker Bottom, Ohio. Tree
amoderate grower, forming a regular round head; succeeds
well at the Southwest, especially in light soil; very productive.
Young wood clear reddish brown, slightly downy or gray. A
late bloomer.

Fruit large, roundish oblate, approaching conic, yellow,

220 THE APPLE. bs

shaded and striped with bright red, and sprinkled with light
dots. Stalk an inch long, slender, inserted in a large, deep
cavity, surrounded by greenish russet. Calyx partially closed,

Rome Beauty.

set in a narrow, deep basin. Flesh yellowish, tender, juicy,
sprightly subacid. Good. Core rather large. October to
February. :

Rost Rep.

Origin unknown, supposed to be cn the farm formerly
owned by Gideon Ramsdell, of Egypt, Monroe Co., N. Y.
Tree a thrifty, strong grower, upright, inclining to spread.
Very productive and regular bearer.

Fruit medium, oblate, or roundish oblate. Skin whitish,
shaded, striped, and splashed with light and dark red—some- —
times quite dark—nearly over the whole surface; many light
dots, a portion being areole. Stalk rather short, small, inserted
in a large deep cavity, smooth and alittle greenish russet. Calyx

THE APPLE. 221

Rose Red.

half closed, basin large, deep, nearly smooth. Flesh fine, yel-

lowish, very tender, juicy, lively subacid, vinous. Very

good. Core small. Middle of September till December.

Roxsury RwvsseEt.

Reinette Rousse de Boston. Boston Russet.
Howe’s Russet. Putnam Russet.
Marietta Russet. Warner Russet.
Belpré Russet. Sylvan Russet.

This Russet, a native of Massachusetts, is one of the most
popular market fruits in the country, as it is excellent, a pro-
digious bearer, and keeps till late in the spring wherever the
soil and climate suit it. South and West it drops its fruit
too early, and is therefore not valuable. The tree is healthy,
vigorous, spreading, with young shoots of a reddish brown,
downy.

Fruit of medium size, often large, roundish, a little flat-

tened, and slightly angular. Skin at first dull green, covered

with brownish yellow russet when ripe, with, rarely, a faint
blush on one side. Stalk nearly three- fourths of an inch

long, rather slender, not deeply inserted. Calyx closed, set

in a round@basin ot moderate depth. Flesh greenish white,

moderately juicy, with a rather rich subacid flavor. Good to

222 THE APPLE.

Roxbury Russet.

very good. Ripens in January, and may be brought to mar.
ket in June.

St. Lawrence.

St. LAWRENCE. -

York and Lancaster.

Origin uncertain. Tree hardy, vigorous, upright, spread- i

THE APPLE. 223

ing, very productive. Young shoots smooth, reddish brown.

_A handsome and popular market apple in Canada.

Fruit large, oblate, tapering towards the eye, yellowish,
_ striped and splashed with carmine. Stalk of medium length,

inserted in a large cavity. Calyx firmly closed. Basin small

-anddeep Flesh white, lightly stained, crisp, juicy, tender,

and vinous. Good to very good. September, October.

; .

SEPTEMBER.
Pride of September. Waring’s September.

Origin Boalsburgh, Pa., received from Wm. G. Waring, of
_ Tyrone, Pa. ‘Tree hardy, vigorous, spreading, an annual
bearer, and very productive of fair handsome fruit. Valuable

“September.

market apple of its season, good for family use and for eating.
Young wood smooth, dark reddish brown.

Fruit medium to large, roundish oblate, slightly conic,
smooth and regular. Skin light bright yellow, having a few
distinct scattered light and green dots. Stalk short to medi-
um, slen#ter, inserted in a rather large deep cavity, often thinly
russeted. Calyx half closed, segments long, recurved. Basin

994 THE APPLE.

medium, slightly corrugated. Flesh whitish yellow, half fine, ;
tender, juicy, very agreeable subacid. Very good. Sep-

tember.

SHIAWASSEE BEAUTY.
Michigan Beauty.

Originated in Shiawassee Co., Mich. Tree a strong up-
right grower, until in full bearing, when it becomes partially

pendent, very productive. Young wood dull reddish brown, —

slightly downy. This variety resembles Fameuse, but its
wood shows its distinctiveness.
Fruit medium, oblate, slightly conic, smooth and regular.

’

Shiawassee Beauty.

Skin whitish, shaded with light and dark rich red nearly
over the whole surface—some obscure splashes and stripes
on the shaded side, and a few light dots. Stalk short to
long, slender, inserted in a large deep cavity, often slightly
russeted. Calyx closed. Basin medium, slightly corrugated.
Flesh very white, tender, juicy, refreshing subacid flavor.
Very good. Core small. October, January.

SHOCKLEY.

Origin, Georgia. Tree moderately vigorous, upright, very

i ce ies

THE APPLE. 225

Be ieciive, ee young and regularly. Young wood red-

dish, grayish on under side.

Fruit below medium, roundish conical, truncated. Skin
pale yellow, overspread with red, sometimes obscure splashes

and stripes, inconspicuous minute dots. Stalk long, slender,

Shockley.

inserted in a deep acute cavity. Calyx partially closed, set
in a shallow corrugated basin. Flesh white, crisp, juicy,
rich, saccharine, slightly vinous, and pleasant. Good. April,
May.

This is one of the most profitable varieties at the South,
where it not only bears abundantly, but keeps and sells re-
markably well.

SmitH’s CIDER.

Smith’s. Pennsylvania Cider. Popular Bluff.
- Fuller. Fowler.

Origin, Bucks Co., Pa. This Apple is widely grown, and
much esteemed as a profitable market sort. The tree is a vig-
orous, straggling, spreading grower, and productive. Young

nnd a rich dack brown,

226 THE APPLE.

Fruit medium to large, roundish oblate conic, yellow,
shaded and striped with red, sparsely covered with light
dots—a portion areole. Stalk slender, of medium length, in-

Smith’s Cider.

serted in a deep, rather narrow cavity, sometimes russeted.
Calyx closed, set in a broad, rather shallow basin. Flesh
whitish, tender, juicy, crisp, pleasant, mild subacid. Good.
December, March.

SMOKEHOUSE.
Millcreek Vandevere. Red Vandevere. English Vandevere.

Origin, Lancaster Co., Pa., near Millcreek, grew on the farm
of Gibbons, near his smokehouse, hence its name.
An old variety and popular in Pennsylvania. It somewhat ©
resembles the old Pennsylvania Vandevere, and is supposed
to be a seedling of it.

Tree moderately vigorous, with a spreading head, a good :
bearer. Young wood dull dark reddish brown.

Fruit rather above medium, roundish oblate, skin yellow, —

THE APPLE. 227

led and splashed with crimson, and thinly sprinkled with
ge gray and brown dots. Stalk rather long, curved, in-
rted in a broad cavity. Calyx closed, set in a wide basin, of

Smokehouse.

_ moderate depth, slightly corrugated. Flesh yellowish, some-
_ what firm, juicy, crisp, rather rich subacid. Good. Septem-
ber to February. Valued for culinary uses.

SOMERSET.
Origin uncertain, supposed to have originated in the town
_ of Somerset, N. Y. Tree vigorous, spreading, an annual
bearer, but heavier crops every other year; a rich, high-
flavored fall apple, desirable for family use.
Fruit below medium, roundish conical, much narrowed
_ towards the calyx. Skin whitish yellow, some nettings and
patches of russet, and a few brown dots. Stalk of medium
_ length, slender, inserted in a moderate cavity. Calyx closed.
- Basin small, corrugated. Flesh quite white, fine-grained, very
_ tender, juicy, rich, and highly aromatic. Very good or best.
Core medium. October.

> Bike 4
acd OSes

Sn »
Ee

228 THE APPLE.

Somerset.
Sors oF WINE.
Sopsavine. Shropshirvine. Bennington.
Red Shropsavine. Worden’s Pie Apple. Hominy.
Bell’s Early. Washington. Dodge’s Early Red.

Sops in Wine.
An old European variety. Tree hardy, vigorous, up

Seps of Wine.

_. THE APPLE, 229

¥ right, round head; an early and productive variety alternate
_ years, a good market sort.

Fruit medium, roundish, yellow and red, splashed and
shaded with deep red, and sprinkled with white and gray dots,
and a thin bloom. Stalk slender, in a narrow cavity. Calyx
closed. Basin rather shallow, uneven. Flesh white, often
stained, not very juicy, mild, pleasant subacid. Good.
August, September.

SOULARD.

Raised by Antoine Lessieur, of Portage des Sioux, Mis-
souri, a few miles above St. Louis. Tree very vigorous,
upright, slightly spreading when in fruit, an early and abun-
dant bearer. This is highly prized in the neighborhood of its
origin, where it is said to have no superior of its season.

Fruit medium to large, oblate, slightly conic, slightly angu-
lar or obscurely ribbed. Skin whitish, shaded, striped and

Soulard.

splashed with light and dark bright red over most of the sur-
face, with a few light and brown dots; stalk short, small, in-
serted in a pretty large cavity, slight russet. Calyx closed, seg-

_ ments long, partly recurved. Basin medium, corrugated. Flesh

> a, ae

230 THE APPLE. ¥.

quite white, very tender, very juicy, sprightly subacid, vinous.
Very good or best. Core rather large. October, November.

STARK.

Origin unknown ; grown in some parts of Ohio, and valued
as a long keeper and profitable market fruit. Tree vigorous,
upright at first, but forming a round open head. Very pro-
ductive. Young shoots dark brownish red.

Stark.

Fruit large, roundish oblate, inclining to conic, sometimes
a little elongated, and sometimes slightly oblique. Skin green- ©
ish yellow, shaded, splashed, and striped with light and dark
red nearly over the whole surface, and thickly sprinkled with
light and brown dots, a portion of them areole dots. Stalk —
short to long, inserted in a medium cavity, often slightly —
russeted. Calyx closed. Basin rather large, slightly cor-
rugated. Flesh yellowish, a little coarse, moderately juicy, —
mild subacid. Good. Core small. January to May.

THE APPLE. 231

STARR.

This large early apple originated with John Starr, of Wood-
bury, New Jersey. Tree said to be a vigorous upright grower,
forming a round head, branches rather slender, a good bearer,
and a valuable early market variety.

Starr.

Fruit large, roundish oblate, obscurely ribbed. Skin green-
ish white, or pale yellow at full maturity; it has sometimes
a shade of light red in the sun, and moderately sprinkled with
light and brown dots. Stalk short, inserted in a large deep
cavity. Calyx closed. Basin of medium size, slightly corru-
gated. Flesh whitish, crisp, tender, juicy, sprightly subacid.
Good to very good. Core medium. Ripens last of July and
first half of August.

STREAKED PIPPIN.

Red Pippin. Hempstead. Quaker of some.
Skunk, erroneously. Red Streaked Pippin.

Origin, Westbury, Long Island, N.Y. Tree thrifty, hardy,
vigorous, spreading, and productive, and a good market fruit.

232 THE APPLE.

Fruit large, roundish, slightly conical. Skin pale yellow, ;

shaded, splashed, and striped with rich red, few light and gray
dots. Stalk short, small. Cavity narrow, sometimes russeted.

Streaked Pippin.

Calyx closed. Basin medium, slightly corrugated. Flesh
yellow, a little coarse, tender, juicy, pleasant subacid, slightly
aromatic. Good to very good. November to January.

STYMUS.

This new and really excellent Apple originated on the farm
of Jacob Stymus, Dobb’s Ferry, N. Y. Tree moderately
thrifty, upright, and productive. Young shoots dull reddish
brown, slightly downy.

Fruit medium, oblate, inclining to conic, yellowish, shaded,
splashed, and striped with light and dark crimson, some of
the splashes very dark. Stalk short, small. Cavity large,
deep. Calyx closed or partially open. Segments short, erect.
Basin large, deep, uneven. Flesh whitish, fine, tender, juicy,

mild, pleasant subacid, slightly aromatic. Core small. Very

good. October, November.

ey er a re a ee

; Stymus.

SumMMER HaGtLoeg,
Hagloe. Early Hagloe.
An old sort. Tree vigorous, but slow in its growth while

Sl a i

. O54 THE APPLE.

young, thick blunt shoots, productive. Young shoots clear ‘4
light reddish brown, oY

Fruit large, roundish oblate, whitish yellow, striped and —
splashed with bright red, and ‘covered with a thin bloom.
Stalk short and thick, inserted in a broad, open cavity. —
Calyx closed, set in a small, round basin. Flesh white,
rather coarse, tender, juicy, subacid. Good to very good.
An excellent culinary and table variety. ee Sep-
tember.

dustin PIPPIN.

Sour Bough. Calkin’s Pippin. Underdunk.
Walworth. Tart Bough. Nyack Pippin.
Haverstraw Pippin. Champlain. Geneva Pearmain.
Paper Apple. Large Golden Pippin.

Origin unknown. An old fruit, much cultivated in Rock-
land and Westchester Counties, N. Y.; a valuable market

Summer Pippin.

fruit. Tree vigorous, forming a beautiful round head, a
regular and good bearer. Young shoots dull reddish ya
brown, slightly downy.

THE APPLE. 235

~ ‘Fruit medium to large, variable in form, generally round-

i it oblong, inclining to conic, pale waxen yellow, shaded

_ with a delicate crimson blush, and sprinkled with green and
f3 grayish dots. Stalk varies ie length and thickness, inserted
ina deep, abrupt cavity. Calyx closed, set in a deep, abrupt,
corrugated basin. Flesh white, tender, moderately juicy,

pleasant, refreshing, subacid, valuable for culinary uses, and

Spheres a
;

_ profitable for marked, Ripens the middle of August, and
- continues a month or more.

. There is another Summer Pirptn which we have received
from Iowa. ‘Tree very vigorous, productive.

The fruit is medium, oblate, inclining to conic, yellowish,
shaded, splashed, and striped with crimson in the sun; large
light dots. Stalk rather long. Calyx closed. Flesh white,
pleasant subacid. August, September.

SuMMER Pounp RoyAL.

Pound Royale. Pound Royal of the Putnam List.
Summer R. I. Greening. Orange.
Early Pound Royal.

An old variety, the origin of which has not been traced.
It is now pretty widely disseminated in some parts of Michi-

Summer Pound Royal.

236 THE APPLE.

gan, Ohio, and in the South and West. Tree a strong,
vigorous, upright grower, hardy and productive. Young
shoots very dark brown. ¥

Fruit large, roundish conical, sometimes roundish oblate
conical, greenish white, and moder. ately sprinkled with green
and light dots. Stalk rather short. Cavity large, deep, —
slightly russeted. Calyx closed. Segments medium, erect,
Basin abrupt, rather deep. Flesh white, fine-grained, tender, —
juicy, mild, sprightly subacid.. Good to very good. Core
small. Early in September. Does not continue long in use.

SUMMER QUEEN.
Sharpe’s Early. Lancaster Queen. Polecat.

This variety forms a large tree with somewhat pendent — |

Summer Queen.

boughs, and is a profitable sort for orchards and marketing
over a large territory.

THE APPLE. 237

‘The fruit is large and broad at the crown, tapering towards

= the eye. ‘The stalk is rather long, and is planted in a pretty

_ deep cavity, sometimes partially closed. Calyx but little
sunk, in a narrow plaited basin. Skin fine deep yellow in
its ground, though well striped and clouded with red. Flesh
aromatic, yellow, rich, and of good flavor. August and Sep-
tember.

SUMMER Rose.

Woolman’s Harvest. Lippincott’s Early.
Lodge’s Early. Early Rose.
Originated with Aaron Lippincott, Salem, New Jersey.
A very pretty and very excellent Apple, highly esteemed
as a dessert fruit. Tree moderately vigorous, round-headed,
and moderately productive.

Summer Rose.

Fruit scarcely of medium size, roundish, smooth, rich wax-
en yellow, streaked and blotched with a little red on the sunny
side. Stalk rather short and slender. Calyx closed, set in
an even basin. Flesh tender, abounding with sprightly juice.
Very good or best. Ripens early in August, and continues
all the month.

Susan’s Spicer.

Originated with Miss Susan Isenbarger, Franklin Co., Pa.,
and is a favorite and popular Apple in that county. Tree

238 - ‘THE APPLE.

moderately vigorous, or rather a slow grower, upright sprea- —
ding, an early bearer, very productive every other year. i
Fruit nearly of medium size, oblate, regular. Skin smooth, ~
whitish, nearly covered with dark rich red in the sun, and
of a lighter color in the shade, and a few light dots. Stalk

Susan’s Spice.

short, small, inserted in a large deep cavity, a little greenish.
Calyx closed; basin broad, not very deep, slightly plaited.
Flesh whitish, fine, crisp, tender, juicy, mild, pleasant subacid.
Very good. Core small. September.

Sutton BrEaurTy.
Beauty.

Origin, Sutton, Mass. Tree upright, thrifty, and very pro-
ductive alternate years.

Fruit medium, roundish oblate, waxen yellow, shaded,
_ mottled, and obscurely striped with fine crimson, and thinly -
sprinkled with whitish dots. Stem rather short, inserted in
a medium cavity, slightly surrounded by greenish russet.
Calyx partially closed, set in a moderate, uneven basin.
Flesh yellowish, half fine, crisp, tender, juicy, rich, mild
subacid, slightly aromatic. Very good. November, Feb-
ruary. .

239

Sutton Beauty.

SWwAArR.
Hardwick.
_ This isa truly noble American fruit, produced by the Dutch
settlers on the Hudson, near Esopus, and so termed from its

240 THE APPLE. a

unusual weight, this word, in the Low Dutch, meaning heavy,
It requires a deep, rich, sandy loam to bring it to perfection,
and, in its native soils, we have seen it twelve inches in cir-
cumference, and of a deep golden yellow color. It is one of
the finest flavored apples in America, and deserves extensive
cultivation in all favorable positions, though it does not suc-
ceed well in damp or cold soils. Tree moderately vigorous,
spreading.

Fruit large, regularly formed, roundish or roundish oblate.
Skin greenish yellow when first gathered, but when entirely
‘ripe, of a fine, dead gold color, dotted with numerous distinct
brown specks, and sometimes faintly marbled with gray rus-
set on the side and round the stalk. Stalk slender, three-
fourths of an inch long, inserted in a very round cavity.
[Sometimes this cavity is partially closed.] Calyx small,
greenish, set in a shallow basin, scarcely plaited. Flesh yel-
lowish, fine-grained, tender, with an exceedingly rich aro-
matic flavor and a spicy smell. Best. Core small. Decem-

ber to March.

Sweet Winesap.
SwEET WINESAP.

Hendrick Sweet. Henry Sweet. Ladies’ Sweet, of some.
Sweet Pearmain, of some. Red Sweet Winesap.

Origin unknown. Tree a vigorous, spreading grower, an
early, annual, and abundant bearer.

THE APPLE. 241

Fruit medium, oblate or roundish oblate, truncate, slightly
conic, regular. Skin yellow shaded, splashed and striped over
_ the whole surface with light and ‘dark red, and moderately
sprinkled with large light ‘dots, a portion being areole. Stalk
rather short, inserted in a pretty large smooth cavity, some-
times slightly russeted. Calyx half open; basin large, deep,
slightly corrugated. Flesh fine, white, tender, juicy, rather rich,
mild sweet. Very good. Core small. November to March.

SYLVESTER.

Originated on the farm of Dr. E. W. Sylvester, Lyons, N. Y.
Tree vigorous, forming a beautiful open, round, spreading
head ; a profuse bearer. Excellent for cooking and drying.
Young shoots dark reddish brown, slightly grayish or downy.

Sylvester.

Fruit below medium, roundish oblate, regular, waxen
white, beautifully shaded on the sunny side with bright crim-
son, thinly sprinkled with minute light and brown dots. Stalk

small, short. Cavity regular. Calyx closed. Basin rather
shallow. Flesh ver y white, tender, crisp, juicy, brisk subacid.
Very good. September, October.

TALMAN’S SWEET.
Tolman’s Sweeting. Tallman’s Sweeting. Brown’s Golden Sweet.

A native of Rhode Island. In quality the fruit is scarcely

_ second rate as a table sort, but it is a very popular and profit-
_ able orchard sort, from the hardihood of the trees, their great
productiveness, and its value for stock feeding and various cu-
linary uses. ‘Tree vigorous, forming a broad spreading head.
Form nearly globular. When fully ripe, whitish yellow,
with a soft blush on one side, and generally a line running

242 THE APPLE.

Talman’s Sweet.
from stem to calyx. Stalk rather long and slender, inclining
to one side, and inserted in a rather wide, shallow, but regu-
lar cavity. Calyx set in a small basin, slightly depressed.
Flesh quite white, rather firm, fine-grained, with a rich sweet
flavor. November to April.

TETOFSKY.

Tetofski.

The Tetofsky is a Russian Summer Apple, which proves

Tetofsky.

F ; profitable for market growing.

THE APPLE, 243

The tree is an upright spread-
ing grower, forming a round open head, comes early into bear-

ing, and produces annually. It is apt to drop from the tree
before fully ripe. Very hardy. Young shoots yellowish red-
dish brown, leaves very large.

Fruit of medium size, oblate conic, sometimes nearly round
smooth, with a yellow ground handsomely striped with red,
and, like most apples of that country, covered with a whitish
bloom, under which is a shining skin. The flesh is white
and juicy, sprightly acid, fragrant, and agreeable. Good.
August. Succeeds at the North.

TWENTY OUNCE.

Morgan’s Favorite. Brush’s Nonsuch.

Twenty Ounce Apple. Coleman.
Eighteen Ounce Apple. Cayuga Red Streak.
Aurora. Lima.

Wine of Connecticut.

A very large and showy Apple, well known in Cayuga Co.,
_N. Y., but an old fruit from Connecticut. It is a good,

ey ae | Y

Twenty Ounce,

sprightly fruit, though not very high flavored; but its remark-

_ ably handsome appearance and large size render it one of the

Q44 THE APPLE.

most popular fruits in market. The tree is thrifty, and
makes a compact, neat head, bears regular crops, and the fruit
is always fair and handsome. Young wood rich brownish red.

Fruit very large, roundish, slightly uneven, greenish yellow,
boldly splashed and marbled with stripes of purplish red.
Stalk short, set in a wide, deep cavity. Calyx small. Basin
moderately deep. Flesh coarse-grained, sprightly, brisk sub-
acid. Good to very good. October to January.

TUTTLE.

Originated on the farm of Lyman Tuttle, of Hamden, Conn.
Tree upright, vigorous—an early and abundant bearer every
other year of fair fruit, and valued in its locality for market
and family use.

Fruit medium, roundish oblate conic, sides sometimes un-
equal, Skin pale yellow, shaded, striped and splashed with

Tuttle,

light and dark red, nearly covering the fruit, and moderately
sprinkled with light russet and gray dots. Stalk of medium
length, slender, inserted in a medium or rather large cavity,
russeted, and sometimes extending in rays on the base. Calyx
closed. Basin small, slightly corrugated. Flesh whitish, fine,
tender, juicy, mild, pleasant subacid. Good to very good.
Core medium. December, March.

¥
’
*

ae ieee

THE APPLE. 245

VANDEVERE.

White Vandevere Vandevere of Pa. Green Vandevere.
Little Vandevere of Indiana, Stalclubs. Vandiver.
Vanderveer. Yellow Vandervere. Striped Vandervere.
Pennsylvania Vandevere. Lasting Vandervere? Fall Vandevere ?

Red Vandevere.

The Vandevere is an old fruit, a native of Wilmington,
Del., and took its name from a family there by name of Van-
diver, which should be by right the name of the Apple; but
it has so long been known and grown under the spelling Van-

Vandevere.

devere, that we deem it best not tochangeit. There is much
confusion existing respecting this Apple and its sub-varieties,
which possibly some of those may be, grown under what we
give as synonyms. ‘Tree of moderate horizontal growth, not
very productive. Young shoots smooth, dark grayish reddish
brown, with bold, full, projecting, rounded conical buds.

Fruit of medium size, oblate. Stalk about an inch long,
inserted in a deep cavity. Calyx small and closed, set in a
round moderate basin. Color waxen yellow, striped with
red, and covered with numerous green dots. Flesh yellowish,
compact, but tender, with a fine rich, subacid flavor. Good.
October to January. Valuable for culinary purposes.

There is a Vandevere which we have received from Vir-
ginia, the young wood of which is slender, with very small
inconspicuous buds.

246 THE APPLE.

WAGENER.

Origin, Penn Yan, Yates Co.,N. Y. Tree thrifty, upright,
hardy, an early bearer, and very productive ; requires thinning
to produce good-flavored fruit; when grown in the shade is
wanting in flavor. Young wood light reddish brown, slightly
downy. Buds prominent.

ie peng

Wagener.

Fruit medium or above, sometimes with broad ribs, roundish
oblate. Skin yellow, mostly shaded with crimson, obscurely
splashed and striped, and sprinkled with light dots. Stalk
nearly an inch long, rather slender, inserted in a large,

broad, irregular cavity. Calyx small and closed, set ina rather —

abrupt, somewhat corrugated basin. Flesh yellowish, very
tender, juicy, excellent, brisk, somewhat vinous. Very good
to best. A very delicate apple. Ripe, November to Febru-
ary.

WASHINGTON ROYAL.

Palmer Greening,

Originated on the farm of Joseph P. Hayward, Sterling,
Mass. ‘Tree vigorous, making around head; very productive.
Fruit medium, roundish oblate, inclining to conic, slightly
angular, sides sometimes unequal. Skin light yellow, with a

shade of pale red where exposed to the sun, and a few grayish

THE APPLE. 247

dots. Stalk rather short, small, inserted in a large, deep cavi-
. Calyx half open. Basin of medium size, slightly corru-
ted. Flesh whitish, crisp, very tender, juicy, mild subacid, a

little aromatic. Very good. Coremedium. November, May.

WASHINGTON STRAWBERRY.

_ Originated on the farm of Job Whipple, Union Saas

7 Washington Co., N.Y. Tree hardy, vigorous, upright spread-

a ing, an early and abundant bearer. Young wood reddish.

: Buds prominent, rounded.

4 Fruit large, roundish oblate conical, flattened at base, yel-
> shaded, splashed, and mottled with light and dark rich

Washington Strawberry.

red or crimson. Stalk short. Cavity thinly russeted. Ca-
lyx closed. Segments rather long, reflexed. Basin abrupt,
deep, furrowed. Flesh yellow, a little coarse, crisp, tender,
juicy, brisk subacid. Very good. September, October.

WATER,

Originated in Durham Township, Bucks Co., Pa. Tree
‘moderately vigorous, erect, forming a round, somewhat close

248 , THE APPLE.

head; blooms nearly two weeks later than other varieties, and —
produces abundantly every other year. Young wood very —
dark, blackish brown. *

Fruit medium, roundish conical, sometimes oblong conic

Water.

truncated, whitish yellow, shaded with rich purplish crimson
in the sun, few brown dots. Stalk short, slender. Calyx
closed. Basin small, abrupt, slightly corrugated. Flesh
white, very tender, juicy, pleasant subacid. Very good. Oc-
tober, November.

WEALTHY.

A new variety, originated by Peter M. Gideon, of Excel-
sior, near St. Paul, Minn. So far the tree has proved hardy,
vigorous, spreading and healthy. Very productive. Fruit —
beautiful and excellent.

Fruit medium, oblate or roundish oblate. Skin smooth,
whitish yellow ground, shaded with deep rich crimson in the
sun, obscure broken stripes and moittlings in the shade, some-
times entirely covered with crimson, many light dots. Stalk
short to medium, slender. Cavity large, green, russet. Calyx
partially closed. Basin deep, abrupt, uneven. Flesh white,
fine-grained, stained with red, tender, juicy, lively, vinous,

THE APPLE. 249

Wealthy.

subacid. Very good. Core small. Season, December, Feb-
ruary. :

Westfield Seek-no-Further,

250 Ai _ ‘THE APPLE.

WESTFIELD SEEK-NO-FURTHER. |
Connecticut Seek-no-Further. Seek-no-Further. Luxury. c

The Westfield Seek-no-Further is the Seek-no-Further of _
Connecticut, and is an old and highly esteemed variety of that
district. It has a pearmain flavor. ath

Fruit large, pretty regularly round conical, pale or dull —
red over a pale clouded green ground—the red sprinkled with _
obscure russeted yellow dots. Stalk very slender, three-
fourths of an inch long, inserted in an even cavity. Calyx
closed, or with a few reflexed segments, and set in an even
basin of moderate depth. Flesh white, fine-grained, tender,
with a rich pearmain flavor. Very good or best. A first-
. rate fruit: October to February.

WESTERN BEAUTY.
Musgrove’s Cooper. Big Rambo. Ohio Beauty.

Origin unknown. William F. English, of Rhinehart, Ohio,
seems to have brought it into notice, and furnished us speci-

Western Beauty.

mens. He writes that the tree is very vigorous, making a
large spreading open head, an early and good bearer.

THE APPLE. 251

_ Fruit large to very large, roundish oblate, regular. Skin pale
yellow, shaded with bright red in the sun, and some rather ob-
scure splashes and stripes of light red in the shade, and thick-
_ ly sprinkled with large light and gray dots, the light ones
being areole. Stalk of medium length, slender. Cavity large,
sometimes slight russet. Calyx large, closed. Basin large,
: deep, slightly corrugated. Flesh whitish yellow, coarse, crisp,
_ tender, juicy, mild pleasant subacid. Very good. Core
small.

WHITE PIPppin.
2 Canada Pippin.
f This Apple is much cultivated at the West, but of un-

_ known origin. It is of the Newtown Pippin class, distinct
_ from Canada Reinette. Tree thrifty, upright, somewhat

White Pippin.

spreading, a regular and good bearer. Young shoots dark
clear reddish brown, downy.

Fruit large, form variable, roundish oblate, slightly oblique,
greenish white, waxen, sprinkled with green dots, and becom-
ing pale yellow at maturity, sometimes having a dull blush

_ and a few brown dots. Stalk short, inserted in a large cavi-
7 ty, surrounded by green russet. Calyx small, nearly closed,

252 THE APPLE.

set ina large deep furrowed basin. Flesh white, tender, crisp, p
juicy, fine, rich subacid. Very good to best. Core small.
January to March.

WHITE SPANISH REINETTE.

D’ Espagne. Reinette Blanche d’Espagne.
Fall Pippin, erroneously. Reinette d’Espagne.

Large Fall Pippin. Camnesar.

Cobbett’s Fall Pippin. Elgin Pippin ?

A very celebrated old Spanish variety. Tree vigorous,
spreading, a good but not prolific bearer.

Fruit very large, roundish oblate, with broad ribs on its
sides, terminating in an uneven crown, where it is nearly as
broad as at the base. Calyx large, open, very deeply sunk in

White Spanish Reinette.

a broad-angled, oblique, irregular basin. Stalk half an inch
long, set in a rather small, even cavity. Skin smooth, yel-
lowish green on the shaded side, orange, tinged with brown-
ish red next the sun, and sprinkled with grayish dots. Flesh
yellowish white, crisp, tender, rich subacid. Very good. The
tree has the same wood, foliage, and vigorous habit as our
Fall Pippin, and the fruit keeps a month longer, This is
quite distinct from Fall Pippin.

THE APPLE. 253

WHITE WINTER PEARMAIN.

Campbellite.

Origin unknown, by some thought to be an old Eastern
_ variety, highly esteemed at the West. Tree with a round
head, rather irregular, hardy, and thrifty, a regular and good
bearer. Young shoots very short-jointed, dull reddish brown,
slightly grayish or downy at end.

White Winter Pearmain.

Fruit medium or above, roundish oblate conic, somewhat
oblique. Stalk short, in a deep cavity. Calyx nearly closed.
Segments long. Basin broad, uneven. Skin pale yellow,
with a slight blush or warm cheek, thickly sprinkled with
minute brown dots. Flesh yellowish, tender, crisp, juicy,

_ very pleasant subacid. Very good. January to April.

WILLuIAMS’ FAVORITE.

Williams’ Early. Williams’ Red.

A large and handsome dessert apple. It originated on the
_ farm of Major Benjamin Williams, of Roxbury, near Boston,

Mass, Tree moderately vigorous, spreading irregular, bears

254 THE APPLE.

abundantly, and ripens from the last of July to the first of |
September. An excellent market variety. :

Fruit of medium size, roundish oblong conic, and a little ©
one-sided. Stalk an inch long, slender, slightly sunk. Calyx

Williams’ Favorite.

closed, in a furrowed basin. Skin very smooth, of a light
red ground, but nearly covered with a fine dark red. Flesh
yellowish white, and of a very mild and agreeable flavor.
Good. Requires a strong, rich soil.

1 .
WILLIS SWEET. {
Pear Lot. Pear-Tree Lot.

Origin on the farm of Edward Willis, Oyster Bay, Long
Island. Tree a vigorous, spreading, compact grower, produc-
tive, but does not come early into bearing. Young shoots
rich warm brown, slightly grayish.

Fruit rather large, roundish, whitish, somewhat shadddl

THE APPLE. 255

iyith a thin light red, and blotched with Spicedat, few brown
dots. Stalk short and stout. Calyx small, closed. Basin
abrupt, furrowed. Flesh whitish, crisp, juicy, tender, sweet,

Willis Sweet.

and rich, Very good. Core large. August, September.
Valuable for table, market, and culinary purposes.

WiLLow Twic.
Willow. James River.

Of unknown origin. The tree is a poor grower in the nur-
sery, but makes a good spreading, somewhat drooping orchard
tree, quite hardy, and very productive, and although of only -
good quality, its keeping qualities, productiveness, and hardi-
hood make it a profitable market Apple for rich prairie and
bottom lands in the West. Young shoots slender, reddish
-brown,downy. Buds inconspicuous.

Fruit medium size, roundish, slightly conic, somewhat ob-
late, light yellow, or pale grecnish yellow, shaded and marbled

256 THE APPLE.

with dull red, and sprinkled with numerous russet duts,
Stalk rather short and slender. Cavity narrow, sometimes
partially closed, with alip. Calyx partially closed, in a some-—

BE;

Willow Twig.

what corrugated abrupt basin. Flesh yellowish green, not —
very tender, pleasant subacid. Good. Valuable for late
keeping. ‘eh

WINESAP.
Texan Red. Wine Sop? Potpie Apple. Holland Red Winter.

This is not only a good Apple for the table, but it is also ©
one of the very finest cider fruits, and its fruitfulness renders —
it a great favorite with orchardists. The tree grows rather
irregularly, and does not form a handsome head; but it bears
early, is productive, and the apples have the good quality of —
hanging late upon the trees without injury, while the tree
thrives well on sandy, light soils. The tree is very hardy,
and one of the most profitable orchard varieties wherever
grown. Young wood reddish brown, with smooth red buds. —

THE APPLE. 257

; | Fruit of medium size, rather roundish conical. Skin
ooth, of a fine dark red, with a few streaks, and a little
; Bellow ground, appearing on the shady side. Stalk nearly an

inch long, slender, set in an irregular deep cavity, often rus-

Winesap.

seted. Calyx small, closed, placed in a regular basin, with
fine plaits. Flesh yellowish white, half fine, firm, crisp, with
a rich, high flavor, somewhat vinous. Very good. November
to May.

WINTER SWEET PARADISE.
Paradise Winter Sweet. Grandmother.

From Pennsylvania. The Winter Sweet Paradise is a
productive and excellent orchard fruit, always fair, and of
fine appearance. Tree hardy, upright, vigorous, not an early

bearer. Young shoots rather long, slender, reddish jgray.

Fruit rather large, regularly formed, Pashia oblate.
Color dull green when picked, with a brownish blush, be-
coming a little paler at maturity. Stalk short, set in a round
cavity, often russeted. Calyx closed, small. Basin rather
deep, slightly corrugated. Flesh white, fine-grained, tender,

; 17

258 THE APPLE.

Winter Sweet Paradise.

juicy, sweet, sprightly, and very good. Core rather small. |
November to March.

YELLOW BELLFLOWER.

Bellefleur Yellow. Belle Fleur.
Bishop’s Pippin of Nova Scotia. Lady Washington.
Reinette Musque. Warren Pippin.

The Yellow Belle Fleur is a large, handsome, and excellent —
winter Apple, everywhere highly esteemed in the United
States. It is most abundantly seen in the markets of Phila- —
delphia, as it thrives well in the sandy soils of New Jersey.
Coxe first described this fruit, the original tree of which
grew in Burlington, N. J. Tree a moderately vigorous
grower, forming a spreading, roundish, rather drooping head.
Young wood yellowish brown. A regular and excellent
bearer.

Fruit very large, oblong, a little irregular, tapering to the
eye. Skin smooth, pale lemon yellow, often with a blush
next the sun. Stalk long and slender, in a deep cavity.
Calyx closed and set in a rather narrow, plaited basin. —
Seeds in a large hollow capsule or core. Flesh tender, juicy,
crisp, with a sprightly subacid flavor; before fully ripe itis _
considerably acid. Very good. December, February.

259

Yellow Bellflower.

YELLOW Newtown PIPPIN.
Albemarle Pippin.

The Yellow Newtown Pippin is handsomer in appearance,
and has a higher perfume than the Green or Newtown Pippin,
‘and its flesh is rather firmer, and equally high flavored; while
‘the Green is more juicy, crisp, and tender. The Yellow
‘Newtown Pippin is rather flatter, measuring only about two
‘inches deep, and it is always quite oblique—projecting more
on one side of the stalk than the other. When fully ripe it
‘is yellow, sometimes with a rather lively red cheek, and a
‘smooth skin, few or none of the spots on the Green variety,
but with the same russet marks at the stalk. It is also more
highly fragrant before and after it is cut than the Green.
The flesh is firm, crisp, juicy, and with a very rich and high
flavor. Both the Newtown Pippins grow alike, and they are
both excellent bearers. This variety is rather hardier and
succeeds best. February to May. |

260

Yellow Newtown Pippin.

York IMPERIAL.
Johnson’s Fine Winter.

Origin thought to be York Co., Pa. Tree moderately
vigorous, spreading, holds its fruit and foliage well and late,

York Imperial.

THE APPLE. 261

nd is considered a valuable late variety in its locality. Very
productive. Young wood rich brown, downy.
_ Fruit medium, oblate oblique, flattened at the ends. Skin
whitish or pale yellow, shaded with crimson in the sun, some
rather obscure splashes and stripes, and thinly sprinkled with
_ light and gray dots, a fewareole. Stalk short. Calyx closed
or partially open. Basin large, deep. Flesh yellowish, firm,
‘crisp, juicy, pleasant, mild subacid. Good to very good.
Core compact, small. November, February.
%

SIBERIAN CRABS AND IMPROVED
SIBERIAN APPLES.

_ Tue varieties of Siberian Crab Apples (Pyrus baccata)
have, heretofore, been mainly valued for their handsome
_ flowers and the beautiful appearance of the tree when loaded
_ with fruit.
_ Within the past year or two, however, considerable atten-
tion has been given to their cultivation by fruit-growers in
_ our Western and Northwestern States, because of the superior
-hardihood of the trees. Large numbers of seedlings have
been grown, some bearing full evidence of the paternity of
the Pyrus baccata, others possessing more or less of the
Pyrus malus, apparent more in the flesh and improved
quality of the fruit than in the habit of the trees. They are
all valuable for cider, preserves, and cooking, and some of the
improved varieties, more truly, perhaps, Siberian Apples than
Crabs, are quite pleasant and rich for the dessert. The great
hardihood of the trees, and their productiveness, make them
highly valuable for sections where the better varieties of the
_ Pyrus malus do not succeed. In descriptions of these vari-
_ ties the terms “ medium, large, or small,” must be considered
as applied in comparison with the Siberian Crab.
_ The common Siberian Crab is a beautiful little fruit, which
_ is produced in rich clusters on the branches, and, at a distance,
_ resembles large and handsome cherries. It is highly esteemed
_ for preserving, and almost every large garden contains a tree
of this variety. It forms a vigorous, neat tree, of rather
small size, and its blossoms, which are white, are produced in
‘beautiful profusion in spring, and a large crop of fruit regu-
larly follows.

262 THE APPLE.

ASTRACHAN.

This is one of the very largest sized of the old varieties,
Fruit medium to large, roundish conical, bright rich clear
red, with a fine light bloom. Calyx with long segmental
prominent. Flesh whitish, crisp, juicy, sharp, brisk ac
tender. September. |
¢
BatLey’s CRIMSON.

Raised by William H. Bailey, of Plattsburgh, N. Y. Trea
upright, vigorous, very productive, large for a Siberian, and
very beautiful. 4

Fruit large, roundish, slightly conical. Skin yellow, almost
entirely covered with deep rich red or crimson, with a whifish
bloom. Stalk short to long, slender. Cavity small. Calyx
closed. Basin rather small. Flesh yellow, firm, juicy, subacid, © ?
a little astringent. September, October.

Dovuste FLOWERING CHINESE CRAB.
Double Flowering Apple.

This very beautiful crab-tree from China, which produces a a
small green fruit, of no value, is highly admired for its showy
blossoms. These are large, tipped with deep red in the bud, —
but when open are of a pale rose color, semi-double, large,
and produced in fine clusters. It is an exceedingly orna-_
mental, small tree, growing from ten to twenty feet in height.

DouBLE WHITE SIBERIAN ORAB.

Fruit roundish, irregular, swollen on one side. Color red
carmine on the sunny side, green on the shaded side, covered
with a white bloom. Flowers large double white, very orna-
mental.

FoxLey CRAB.

Raised by Thomas Andrew Knight, England, from seed of
the Cherry Crab. Tree hardy. Fruit produced i in clusters.

Fruit medium, roundish oblate, golden yellow. Stalk long. |
Flesh yellow, crisp, juicy, subacid.

GENERAL GRANT.

Size large for a crab, round, oblate, warm yellow ground,
with broken stripes of dark, becoming, on the sun-exposed
side, entirely red, and very dark, almost black red, with a few
minute light dots. Stalk slender. Cavity open, moderately |
deep. Calyx closed. Basin broad, not deep, but conspicu- —

=
ee
.

= THE APPLE. | 263

sly furrowed. Flesh white, moderately fine-grained, not
, very mild subacid. Core large for size of fruit. Late

HaAmptTon’s SIBERIAN CRAB.

A beautiful variety, originated with Wm. C. Hampton,
Hardin Co., O.

\ Fruit large for a Siberian Crab, ovate conical, deep rich
erimson, blotched and indistinctly striped with clear orange
; pa A yellowish red. Blossoms large. This is one of the most
beautiful of all the. crabs, especially when in bloom.

Hys.Lop.

im fhe trees are a the growth strong, rather Saale
Wood light colored, a little downy.

_ Fruit large, produced in clusters, roundish ovate, dark rich
‘red, covered with a thick blue bloom. Stalk long, slender.
Calyx closed. Flesh yellowish, subacid, good for culinary
uses and for cider.

Lapy CRAB.

E ‘This is a foreign variety, of great beauty, and the tree a
ui rorous, upright grower, much resembling the Lady Apple.
‘Vv Very pr oductive. Young wood grayish reddish dark brown,
with conspicuous white or gray dots.
i Fruit small, roundish oblate, a little oblique, rich dark red,
vith traces of. russet, and many apparently rough russet dots.
Stalk medium length for a crab, quite slender. Cavity open,
Broad , deep russeted. Calyx almost closed, with connected
A alfrecurved segments. Basin broad, shallow, distinctly
Corrugated next the calyx. Flesh yellowish, moderately
e juicy, mild subacid. November, December.

Larce ReEpD SIBERIAN CRAB.

_ This variety is about twice the size of the common Siberian
Crab, roundish ovate, with a large and prominent calyx, and
a pale red and yellow skin. It forms a larger tree, with
rather coarser foliage than the common variety, and is
esteemed for the same purposes. September and October.

LarcGe YELLOW SIBERIAN CRAB.

Fruit similar in size to the foregoing, roundish oval, flat-
_ tened at base and crown, light clear yellow, often inclining
tc amber, with a warm choek:

264 THE APPLE.

MARENGO.

The discovery of this variety, as well as its identity wi
the Siberian Crabs, Pyrus baccata, as a tree, is attributed t
James F. Lester, Marengo, Ill. It is said to be a seedlin
found in the rows of an old seedling nursery of apple-stocks
The original tree is thought to be about eighteen years old
Young shoots vigorous, reddish brown, with the gray specks
bloom, and scaly cuticle peculiar to the Siberian.

The fruit is large for its class; in form roundish, flattene
at blossom end, bright warm red on yellow ground, smooth
with a few scattered gray or light russet dots. Flesh yellow:
ish white, crisp, juicy, a little harsh until fully ripe, when i
is a mild and pleasant subacid. Stalk long, slender, set in
narrow cavity. Calyx closed. Basin broad, open, corru
gated. Early Winter to late in Spring.

MontTREAL BEAUTY.

This is one of the most beautiful of all Crabs, in appear
ance. .

Fruit large, roundish oblate, bright yellow, mostly covere
and shaded with rich red. Flesh yellowish, rich, firm, acid
September, October.

Powers’ LARGE.

Originated with Hiram Powers, Catskill, N. Y. ‘Tre
vigorous, hardy, and productive.

Fruit large, roundish oblate, waxen white, shaded an
striped with carmine, crimson, and yellow, and covered wit
a lilac bloom. Flesh sharp, yet mild acid. Fine for cooking
Early October.

TRANSCENDENT.

This is one of the best of the early autumn varieties.

Fruit medium to large for its class, roundish oblong, flat
tened at its ends, slightly but regularly ribbed, golden yellow
with a rich crimson red cheek in the sun, covered with
delicate white bloom; when fully ripe the red nearly cover
the whole surface. Stalk long and slender, set in an open
deep cavity. Calyx closed, with long reflexed segments
Flesh creamy yellow, crisp, subacid, a little astringent unti
fully mellow, when it is pleasant and agreeable, Early Au
tumn.

Pet

THE ALMOND. 265

’

CHAPTER X.

THE ALMOND.

Amygdalus communis, Dec. Rosacea of botanists.
_ Amandier of the French; Mandelbaum, German; Mandorio, Italian ;
Almendro, Spanish.

Tur Almond-tree, which is a native of the north of Africa

and the mountains of Asia, has long been cultivated, and is

“mentioned in Scripture as one of the charms of the fertile
Jand of Canaan. It sostrongly resembles the peach-tree that

it is difficult to distinguish it by the leaves and wood only ;

indeed, several botanists are of opinion, from experiments
made in raising the almond from seed, that this tree and the

peach are originally the same species, ‘and that the rich and
luscious peach is the effect of accidental variation, produced by
culture on the almond. The chief distinction between the two

in our gardens lies in the fruit, which, in the almond, consists

of little more than a stone covered with a thick, dry, woolly

skin, while the peach has in addition a rich and luscious
ech. The blossoms of the almond resemble those of the

peach, but are larger; they are produced in great profusion,
early in the season, before the leaves, and are very ornamen-

tal.

Uses. The kernel of the sweet almond is highly esteemed
as an article of food, and is largely used as an ingredient in

confectionery, cookery, and perfumery. It is raised in great

quantities in the south of Europe, especially in Portugal, and

_ is an important article of commerce. The bitter almond is

used in cookery and confectionery, and in medicine ;.it fur-
_-nishes the prussic acid of the shops, one of the most
_ powerful of poisons. From both species an oil is also ob-

tained.
In France the almond is preferred ‘as a stock on which to

bud and graft the peach, which in a very dry climate or

_ chalky soil, it is found, renders the latter more healthy and

fruitful than its own bottom. The sweet hard-shelled variety
(Douce & coque dure) is preferred for stocks by French nur-

_ serymen.

Cultivation. The almond thrives best in a warm dry soil,

and its general cultivation in this country is precisely like
_ that of the peach, The sweet almond is the only one con-
‘sidered of value here, and it is usually propagated by budding
it on plum stock, or on the bitter almond seedlings. It is
_ rather more hardy at the North when budded on the former,

266 THE ALMOND.

and asthe buds of the sweet almond are rather slender and

small, the plum stocks to be budded should be thrifty seed-_
lings, not more than a fourth of an inch in diameter at the
place where the bud is inserted. .

The Common Almond, the Hard-shell Sweet Almond, and
the Bitter Almond, are hardy in the latitude of New York, ~
and will bear tolerable crops without care. The Soft-shell
Sweet Almond, or Ladies’ Almond, will not thrive well in
the open garden, as a standard, north of Philadelphia; but
they succeed well trained to a wall or on espalier rails in a
warm situation, the branches being slightly protected in
winter.

There is no apparent reason why the culture of the almond
should not be pursued to a profitable extent in the warm and
favorable climate of some of the Southern States. Especially
in the valley of the Ohio and Tennessee it would be likely to
succeed admirably.

Sort-SHELL SWEET ALMOND.

Doux 4 coque tendre. Amandier des Dames, ou
Sultan 4 coque tendre. Amande Princesse.
Amandier 4 coque tendre. Ladies’ Thin Shell.

des Dames.

The Soft-shell or Ladies’ Almond is the finest of all the
Almonds. It is the very variety common in the shops of the
confectioners, with a shell so thin as to be easily crushed be-
tween the fingers, and the kernel of which is so highly es-
teemed at the dessert. It ripens early in the season, and is
also highly esteemed in a young or fresh state, being served
on the table for this purpose about the middle of July in
Paris. The blossoms of this variety expand at the same time
with the leaves, and are more deeply tinged with red than the
foregoing. Several varieties are made of this in France, but
they are (as quoted above) all essentially the same fruit. —

Fruit two inches long, oval, compressed. The nut is more
than an inch long, oval, pointed, one-sided, with a light-
colored, porous, very tender shell. The kernel sweet and
rich,

On the plum stock, in a favorable aspect, this Almond suc-
ceeds, with a little care, in the Middle States.

ORNAMENTAL VARIETIES. The Dwarf Double Flowering
Almond (Amygdalus pumila, Lin.. Prunus sinensis of some)
is a beautiful well-known low shrub, extremely ornamental in
spring, being covered with a profusion of small pink blossoms,
very double. There is also a Double White, similar in habit
of growth.

THE APRICOT. 267

a The Large Double Flowering Almond (A. @ grande fleur, N.
Duh.) (A. communis pleno) is a beautiful French variety,
_ with large nearly white flowers, two inches in diameter. It
‘ eee bears a good small hard-shell Almond.

4 CHAPTER XI.

" ‘ THE APRICOT.
Armeniaca vulgaris, Dec. Rosacee of botanists.

Abricotier of the French ; Aprikosenbaum, German; Albercoco, Italian;
’ Albaricoque, Spanish.

Tue Apricot is one of the most beautiful of stone fruit-trees,
easily known by its glossy heart-shaped foliage, large white
blossoms, and smooth-skinned golden or ruddy fruit. In the
_ fruit-garden it is a highly attractive object in early spring, as
its charming flowers are the first to expand. It forms a fine
_ spreading tree of about twenty feet in height, and is hardy

_ enough to bear as an open standard south of the 42d degree
of latitude in this country.

The native countries of this tree are Armenia, Arabia, and
the higher regions of Central Asia. It is largly cultivated in
China and Japan; and, indeed, according to the accounts of
Grosier, the mountains west of Pekin are covered with a
natural ‘growth of apricots. The names by which it is known

in various European countries all seem to be corruptions of
the original Arabic term Berkoche.

Uses. A very handsome and delicous dessert fruit, only in-

_ ferior to the peach, ripening about midsummer, after cherries
-and before plums, at a season when it is peculiarly accep-
table. For preserving in sugar or brandy, for jellies or
“pastries, it is highly esteemed, and, where it is abundant, an
admirable liquor is made from the fruit; and it is also dried

_ for winter use. In some parts of Germany, the free-bearing

_ sorts—the Turkey, Orange, and Breda—are largely cultivated

_ for this purpose.

Cultivation. This tree is almost always budded on the
_ plum stock (on which in July it takes readily), as it is found
more hardy and durable than upon its own root. Many nur-

__serymen bud the apricot on the peach, but the trees so pro-

_ duced are of a very inferior quality—short-lived, more liable

rr to diseases, and the fruit of a second-rate flavor. Budded on

268 THE APRICOT.

the plum they are well adapted to strong soils, in which they
always hold their fruit better than in light sandy soils. |

Apricots generally grow very thriftily, and soon make fine
heads, and produce an abundance of blossoms and young
fruit; but the crop of the latter frequently falls off when
half grown, from being stung by the plum weevil or curculio,
to which the smooth skin of this fruit seems highly attrac-
tive. To remedy this the same course must be pursued as
is directed for the plum. Seedling apricots are usually more
hardy and productive here than the finer grafted sorts.

This is a favorite tree for training on walls or espaliers,
and, in town gardens especially, we often see it trained against
the sides of brick houses, and yielding most abundantly. Ags
it bears its fruit in the same way as the peach, and requires
the same management, we must refer our readers to the latter
head for directions as to pruning and training. As the apri-
cot, however, expands its blossoms very early, it should not
be placed on an east wall, or in a situation where it is too
much exposed to the full morning sun.

Diseases. When budded on the plum, this tree is but
little liable to diseases, and may be considered a hardy fruit-
tree. In order to render it fruitful, and keep it for a long
time in a productive state, we cannot too strongly urge the
advantages of the shortening-in system of pruning recom-
mended for the peach.

BreDA.
De Hollande. Amande Aveline. Persique.
Hasselnussmandel. Ananas.

This is a very excellent small Apricot, said to be originally
from Afriéa, which bears well with common culture, and
deserves a place in all gardens, as it is not only a high-flavored
dessert sort, but it makes one of the richest preserves. The
blossom buds are tinged with deep red before they expand.

Fruit rather small, about an inch and a half in diameter,
roundish, sometimes rather four-sided. Suture well marked.
Skin orange, becoming dark orange in the sun. Flesh deep
orange, rich, high-flavored, and rather juicy—separating freely
from the stone. The kernel, which is sweet, is eaten in France,
whence the name Amande Aveline. First of August.

EARLY GOLDEN.
Dubois’ Early Golden.

Origin unknown. Introduced by Charles Dubois, Fishkill
Landing, N. Y. Tree vigorous, with long, rather slender
branches.

' THE APRICOT. 269

ee
be

_ and extending half-way round. Skin smooth, pale orange.

Fruit small, roundish oval, with the suture well marked,

_ Flesh yellow, moderately juicy and sweet, with a very good

flavor—separates from the stone. Middle of July.

EArty Moorpark.

A variety much resembling the Moorpark, but ripening
some weeks earlier.

Fruit roundish, inclining to oval, deep suture on one side,
extending from the base to the apex. Skin yellow, mottled
and dotted with crimson on the exposed side. Flesh in all
respects resembling that of the Moorpark. Stone oblong,
with a covered channel along the back, which is pervious.
Kernel bitter.

GoLDEN Drop.

‘This new Apricot is described by Rivers as having been
raised from seed of the Musch-Musch, and is about the size
of an Orleans Plum, bright orange and crimson. Flesh melt-
ing, with a delicious pine flavor. Ripe middle July.

HEMSKIRKE.

A large and beautifui English variety, of the finest quali-
ty. It strongly resembles the Moorpark, from which it is
known by its stone not being perforated like that variety.
It also ripens a little earlier.

Fruit large, roundish, but considerably compressed or flat-
tened on its sides. Skin orange, with a red cheek. Flesh
bright orange, tender, rather more juicy and sprightly than the
Moorpark, with a rich and luscious plum-like flavor. Stone
rather small, and kernel bitter. End of July.

KAISHA.

A variety from Syria, of high reputation abroad, but we
have found the tree tender and unhealthy.

Fruit medium, roundish, with a deep suture toward the
stalk, pale yellow, mottled and tinged with red in the sun.
Flesh tender, juicy, pale yellowish, parting freely from the

stone, sugary, high-flavored. Stone small, roundish. Kernel

sweet. July and first of August.

270 THE APRICOT.

LARGE EARLY.

Gros Précoce. De St. Jean. Précoce d’Esperin,
Gros d’Alexandrie. Gros Fruhe. d’Hongrie,
De St. Jean Rouge.

A fine large, early variety from France, of vigorous
growth, and one of the best of the early sorts.
Fruit of medium size, rather oblong, and compressed.
Suture deep. Skin slightly downy, pale orange in the shade,
fine bright orange with a few ruddy spots in the sun. Flesh
separating readily from the stone; orange-colored, rich, and
juicy. Kernel bitter. Middle of July.

Moorpark.
Anson’s. Oldaker’s Moorpark. Dunmore.
Walton Moorpark. Dunmore’s Breda. Temple’s.
Sudlow’s Moorpark. De Nancy. Hunt’s Moorpark.

This fine variety is the most popular and widely dissemi-
nated in this country, except the Breda. It has its name
from Moorpark, the seat of Sir William Temple, in England,
where it was cultivated more than one hundred and forty
years ago. It is only a moderate bearer here, and especially
requires the shortening-in mode of pruning, as recommended
for the peach.

Fruit large, roundish, about two inches and a quarter in
diameter each way, on a standard tree; rather larger on one
side of the suture than the other. Skin orange in the shade,
but deep orange or brownish red in the sun, marked with
numerous dark specks and dots. Flesh quite firm, bright
orange, parting free from the stone, quite juicy, with a rich
and luscious flavor. Stone peculiarly perforated along the
back, where a pin may be pushed through nearly from one
end to the other. Kernel bitter. Ripe early in August.

Muscu-Muscu.
D’ Alexandrie.

This delicious little Apricot takes its name from the city
of Musch, on the frontiers of Turkey in Asia; but it. is also
common about Alexandria, and in Northern Egypt it is said
to be raised in such abundance that the dried fruit is an arti-
cle of commerce. The tree is rather delicate, and requires a
sheltered position.

Fruit rather small, about an inch and a half in diameter,
round. Skin deep yellow, with a little orange red on the
sunny side. Flesh yellow, with a translucent pulp, tender,
melting, and very sweet. Kernel sweet.

4
»

THE APRICOT. 271

PEACH.
Anson’s Imperial. Royal Peach. Péche.
Abricot Péche. — De Nancy. Du Luxembourg.
Péche Grosse. Wurtemburg. Pfirsiche.

The Peach Apricot, originally from Piedmont, has long

been considered the finest variety; and it is with us the

largest and most excellent sort cultivated—being often as
large as a Peach—of medium size, handsome, and of delicious
flavor. It very strongly resembles the Moorpark, but the
two are readily distinguished by the eye when standing near
each other, and the fruit of the Peach is rather larger and

finer, and a few days earlier.

Fruit of the largest size, about two and a half inches in
diameter, roundish, rather flattened, and somewhat compressed
on its sides, with a well-marked suture. Skin yellow in the
shade, but deep orange, mottled with dark brown, on the

sunny side. Flesh of a fine yellow saffron color, juicy, rich,

and high-flavored. Stone with the same pervious passage as
the Moorpark, and with a bitter kernel. —

Roman.

Apricot Commun. Germine.
Groose Germine. Transparent.

This is with us one of the largest growing and hardiest
Apricot trees, and produces good crops every year in cold or
unfavorable situations, where none of the other sorts except
the Masculine succeed. It is therefore, though inferior in
flavor, a valuable sort for northern situations. The blossoms
will bear quite a severe frost without injury.

Fruit middie-sized, oblong, with the sides slightly com-
pressed, with but little or no suture. Skin entirely pale
yellow, or very rarely dotted with a few red spots on one
side. Flesh dull yellow, soft, rather dry. When ripened by
keeping a few days in the house, the flavor is tolerably good.
Stone oblong, with a bitter kernel. Ripe the last of July
and first of August.

There is a BLoOTCHED-LEAVED RoMAN (commun a feuilles
panachés, of the French), precisely like the foregoing in all
respects, except the white or yellow stain in the leaf—but it
is quite distinct from the blotched-leaved Turkey, cultivated
here.

Roya.

A fine large French variety, raised a few years since at the
Royal Luxembourg Gardens. It is nearly as large as the

’

272 THE BERBERRY.

Moorpark, but with larger leaves borne on long footstalks,
and without the pervious stone of that sort. It is quite as
high flavored, and ripens a week or ten days earlier.

Fruit roundish, large oval, slightly compressed. Skin dull
yellow, with an orange cheek, very faintly tinged with red,
and a shallow suture. Flesh pale orange, firm and juicy,
with a rich vinous flavor. Ripe the latter end of July.

Curious or ornamental varieties. The Briangon APRICOT
(A. brigantiaca, Dec.), a very distinct species, so much re-
sembling a plum as to be called the Briangon Plum by many
authors (Prune de Briangon, Poit.), is a small irregular tree
or shrub, ten or twelve feet high, a native of the Alps. It
bears a great abundance of small, round, yellow, plum-like
fruit in clusters, which are scarcely eatable; but in France
and Piedmont the kernels of this variety make the “huile de
marmotte,” which is worth double the price of the olive oil.

Tue DouUBLE-FLOWERING APRICOT is a pretty ornamental
tree, yet rare with us.

Selection of Apricots for a small garden. Large Early,
Breda, Peach, Moorpark.

Selection for a cold or northern climate. Red Masculine,
Roman, Breda.

CHAPTER XII.
THE BERBERRY.

Barberis vulgaris, L. Berberacee, of botanists,
Epine-vinette, of the French; Berberitzen, German; Berbero, Italian ;
Berberis, Spanish,

Tut Berberry (or barberry) is a common prickly shrub,
from eight to ten feet high, which grows wild in both hemi-
spheres, and is particularly abundant in many parts of New
England. The flowers, the roots, and the inner wood are of
the brightest yellow color, and the small crimson fruit is
borne in clusters. Jt is a popular but fallacious notion, en-
tertained both here and in England, that the vicinity of this
plant, in any quantity, to grain fields, causes the rust.

The barberry is too acid to eat, but it makes an agreeable
preserve and jelly, and an ornamental pickle for garnishing
some dishes. From the seedless sort is made in Rouen a
celebrated sweetmeat, confiture dépine-vinette. The interior
bark is used in France for dyeing silk and cotton a bright
yellow.

THE BLACKBERRY. 273

¥.. CutturE. The culture is of the easiest description. A

_ rich light soil gives the largest fruit. It is easily propagated
by seed, layers, or suckers. When the fine fruit of the bar-

berry is desired, it should be kept trained to a single stem—

_ as the suckers which it is liable to produce frequently render

*"
4

it barren, or make the fruit small.

Common RED.

This is too well known to need description. In good soils
it grows twelve or fifteen feet high, and its numerous clusters
of bright oval berries are very ornamental in autumn. There
is a Large Red variety of this, which is only a variation pro-
duced by cultivation in rich soil. There are also varieties
of this in Europe with pale yellow, white, and purple fruit,
which are not yet introduced into this country, and which
scarcely differ in any other respect than the color. And
there is a so-called sweet variety of the common Berberry
from Austria (L. v. dulcis), but it is scarcely less acid than
the common.

A variety with purple foliage differs but little in the fruit,
which is perhaps not quite as fleshy, but the foliage is ex-
tremely ornamental,

THE BLACKBERRY.

THERE are several species of the Bramble indigenous to

this country, which produce eatable fruit, but the best for

the table, or for cooking, are the Low Blackberry, a trailing
shrub, and the following varieties of the High Blackberry.

The fruit is larger than that of the Raspberry, with fewer
and larger grains, and a brisker flavor. It ripens about the
last of July or early in August, after the former is past, and
is much used by all classes in this country. There is no
doubt that varieties of much larger size, and greatly superior
flavor, might be produced by sowing the seeds in rich garden
soil, especially if repeated for two or three successive genera-
tions.

Uses.—The Blackberry is more generally cultivated of late
years than formerly, and is considerably grown in. the garden
for family use, for the dessert, and for culinary purposes,
such as canning, making tarts, preserves, jellies, jams, and
wines for home uses. It is also quite largely cultivated in
some localities for the market.

PropaGation.—The Blackberry is usually propagated by

18 : ee

274 THE BLACKBERRY.

suckers or offsets, springing up from the main roots. 1t may
also be grown from pieces of the roots, from two to three
inches long, and planted in a light sandy soil early in the
spring, covered about one inch deep, and a slight coat of
light mulch added to prevent the earth from drying or
baking. In the fall, when the plants have done growing and
well ripened, the pieces of roots should be put into a box of
sufficient size to hold as many as are wanted for planting,
and a few holes bored in the bottom for drainage; an inch
of light moist (not wet) soil put on over this, then a layer of
roots, and so on alternately until the box is filled. Thena
hole dug in a dry part of the garden, the box sunk level with
the surface, and covered sufficiently deep to keep out the
frost, rounding up the earth to carry off the water.

Som anp CutturE.—The Blackberry does not require so
rich a soil as the Strawberry and Raspberry, but rather dry
than very moist or wet, because they are large, coarse-growing
plants; and if the soil is too rich the canes will grow large
and succulent, and will not be so hardy nor productive as
those of a moderate growth. The suckers or canes should be
planted in rows eight feet apart, and from three to four feet
in the rows—a single plant at each place is sufficient; and
as the canes grow they should be tied to stout stakes, or
trained to a trellis made with posts and wire. It is alsoa
good plan, and perhaps the best one, especially for field cul.
ture, when the young growing plants have attained the height
of four or five feet, to pinch out the terminal bud, which
causes side shoots to be thrown out, and makes the plants
more stocky and-hardier; these lateral shoots should be
shortened in the coming spring to within eighteen inches of
the main stalk. If more suckers spring up than are needed
for the coming season, they should be dug up as soon as they
appear. All the old bearing canes should be cut out annu-
ally, and soon after they have done bearing.

DoRCHESTER,

Introduced to notice by the late Capt. Lovett, of Beverly,
Mass. Nearly equal in size to New Rochelle, of a more
elongated form, earlier grains rather smaller, somewhat
sweeter, and producing large crops of high-flavored fruit, a
vigorous grower.

Fruit large, oblong conic, sometimes measuring an inch
and a quarter in length, of a deep shining black. The berries
should be fully matured before they are gathered; it bears
carriage well. Ripens about the first of August.

THE CHERRY. 275

KITTATINNY.

Ben. 5
eer’
_ A native wilding from the Kittatinny Mountains, Warren
Co., N. J. It has within a few years become widely dissemi-
nated, and everywhere proves of the highest value. Canes
quite hardy, and very productive ; ripening early, and con-
tinuing a long time.

_ Fruit large to very large, roundish conical, rich glossy
black, moderately firm, juicy, rich, sweet, excellent.

Low BLackBERRY.
Trailing Blackberry. Dewberry. Rubus Canadensis.

A low, trailing, prickly shrub, producing large white blos-
soms in May, and very large roundish oblong black fruit in
midsummer. Leaflets from three to five in number. The
fruit, when in good soil and fully exposed to the sun, is high-
flavored, sweet, and excellent.

New RocuHeE.Lie.
Seacor’s Mammoth. Lawton.

This remarkable variety was found by Lewis A. Seacor, in
its native wildness by the roadside, in the town of New Ro-
chelle, Westchester Co., N.Y. It is of very vigorous growth,
with strong spines which belong to the bramble, is hardy
and exceedingly productive.

Fruit very large, oval, and, when fully ripe, intensely
black. When mature the fruit is very juicy, rather soft and
tender, with a sweet, excellent flavor; when gathered too
early it is acid and insipid. The granules are larger, conse-
quently the fruit is less seedy than any other variety. Ripens
about the first of August, and continues in use five or six weeks.

CHAPTER XITI.

THE CHERRY.

Cerasus sylvestris, and C. vulgaris, Arb. Brit.
Roscacee, of botanists. Cerisier, of the French; Kirschenbaum,
German; Ciriego, Italian ; Cerezo, Spanish.

THe Cherry is a fine, luxuriant fruit-tree, with smooth,
light-colored bark, and generally of rapid growth. The va-
rieties of the black and heart-shaped cherries are always vig-

276 THE CHERRY.

orous, and form fine large spreading heads, forty or fifty feet
in height; but those of the acid or red cherry are of lower,
more bushy, and tardy growth. In the spring the cherry-
tree is profusely covered with clusters of snow-white blos-
soms, and earlier in summer than upon any other tree; these
are followed by abundant crops of juicy, sweet, or acid fruit,
hanging upon long stalks, and enclosing a smooth stone.

The. Cherry comes originally from Asia, and the Roman
general, Lucullus, after a victorious expedition into Pontus,
has the reputation of having brought it to Italy from Cera-
sus, a town in that province, in the year 69 B.c. According
to Pliny, the Romans, 100 years after this, had eight vari-
eties in cultivation, and they were soon afterwards carried to
all parts of Europe. The seeds of the cultivated cherry
were brought to this country very early after its settlement,
both from England and Holland.

Usrs. As a pleasant and refreshing dessert fruit, the
cherry is everywhere highly esteemed. The early season at
which it ripens, its juiciness, delicacy, and richness, render it
always acceptable. While the large and fleshy varieties are
exceedingly sweet and luscious, others which are more tender,
and more or less acid, are very valuable for pies, tarts, and
various kinds of cookery. The fruit of the Kentish or Early
Richmond is excellent when stoned and dried, and the Maz-
zard, and our wild Virginia cherries, are used to give a flavor to
brandy. When canned they retain their character and are very
delicious. ‘The Dukes or Morellos are best for the purpose.

The celebrated German Avirschwasser is made by distilling
the liquor of the common black mazzard or gean (in which
the stones are ground and broken, and fermented with the
pulp), and the delicious Latafia cordial of Grenoble isalsomade
from this fruit. Afaraschine, the most celebrated liqueur of
Italy, is distilled from a small gean or mazzard, with which,
in fermenting, honey and the leaves and kernels of the fruit
are mixed.

The gum of the Cherry is nearly identical with gum
arabic, and there are some marvellous stories told of its- nu-
tritive properties. The wood of the cherry is hard and
durable, and is therefore valuable for many purposes; but
the best wood is afforded by our common wild or Virginia
cherry, which is a very good substitute for mahogany, taking
a fine polish.

The larger growing sorts of black cherry are the finest of
all fruit-trees for shade, and are, therefore, generally chosen
by farmers, who are always desirous ef combining the useful
and the ornamental. Indeed, the Cherry, from its symmetri-
cal form, its rapid growth, its fine shade, and beautiful blos-

TYE CHERRY. 277

soms, is exceedingly well suited for a roadside tree in agri-
cultural districts. We wish we could induce the planting of
avenues of this and other fine-growing fruit-trees in our
country neighborhoods, as is the beautiful custom in Ger-
many, affording ornament and-a grateful shade and refresh-
ment to the traveller at the same moment. Mr. Loudon, in
his Arboretum, gives the following account of the cherry
avenues in Germany, which we gladly lay before our read-
ers :—

“On the Continent, and more especially in Germany and
Switzerland, the cherry is much used as a roadside tree; par-
ticularly in the northern parts of Germany, where the apple
and pear will not thrive. In some countries the road passes
for many miles together through an avenue of cherry-trees.
In Moravia, the road from Brunn to Olmutz passes through

- such an avenue, extending upwards of sixty miles in length ;
and in the autumn of 1828 we travelled for several days
through almost one continuous avenue of cherry-trees, from
Strasburg by a circuitous route to Munich. These avenues,
in Germany, are planted by the desire of the respective gov-

_ ernments not only for shading the traveller, but in order
_ that the poor pedestrian may obtain refreshment on his jour-
ney. All persons are allowed to partake of the cherries, on
condition of not injuring the trees; but the main crop of
the cherries, when ripe, is gathered by the respective propri-
etors of the land on which it grows; and when these are
anxious to preserve the fruit of any particular tree, it 1s,
as it were, tabooed ; that is, a wisp of straw is tied in a con-
spicuous part to one of the branches, as vines by the road-
sides in France, when the grapes are ripe, are protected by
sprinkling a plant here and there with a mixture of lime and
water, which marks the leaves with conspicuous white
blotches. Every one who has travelled on the Continent in
the fruit season, must have observed the respect that is paid
to these appropriating marks; and there is something highly
gratifying in this, and in the humane feeling displayed by the
princes of the different countries in causing the trees to be
planted. It would indeed be lamentable if kind treatment
did not produce a corresponding return.”

Som anp Srruation. A dry soil for the cherry is the
universal maxim, and although it is so hardy a tree that it
will thrive in a great variety of soils, yet a good sandy or
gravelly loam is its favorite place. It will indeed grow in
much thinner and dryer soils than most other fruit-trees, but
to obtain the finest fruit a deep and mellow soil, of good
quality, is desirable. When it is forced to grow in wet-
places, or where the roots are constantly damp, it soon

fi
4
A

—

278 THE CHERRY.
decays and is very short-lived. And we have seen this tree, _
when forced into too luxuriant a growth in our over-rich
Western soils, become so gross in its wood as to bear little
or no fruit, and split open in its trunk, and soon perish. It
is a very hardy tree, and will bear a great variety of expo-
sures without injury. In deep warm valleys, liable to spring
frosts, it is, however, well to plant it on the north sides of
hills, in order to retard it in the spring.

PropaGation. The finer sorts are nearly always propa-
gated by budding on seedlings of the common black mazzard,
which is a very common kind, producing a great abundance
of fruit, and very healthy, free-growing stocks. To raise
these stocks, the cherries should be gathered when fully. ripe,
and allowed to lie two or three days together, .so that they
may be partially or wholly freed from the pulp by washing
them in water. They should then be planted immediately
in drills in the seed-plot, covering them about an inch deep.
They will then vegetate in the following spring, and in good
soil will be fit for planting out in the nursery rows in the
autumn or following spring, at a distance of ten or twelve
inches apart in the row. Many persons preserve their cherry-
stones in sand, either in the cellar or in the open air, until
spring, but we have found this a more precarious mode; the
cherry being one of the most delicate of seeds when it com-
mences to vegetate, its vitality is frequently destroyed by
leaving it in the sand twenty-four hours too long, or after it
has commenced sprouting. ~

After planting in the nursery rows, the seedlings are gene-
rally fit for budding in the month of August following.
And in order not to have weak stocks overpowered by vigor-
ous ones, they should always be assorted before they are
planted, placing those of the same size in rows together.
Nearly all the cherries are grown with us as standards. The
English nurserymen usually bud their standard cherries as
high as they wish them to form heads, but we always prefer
to bud them on quite young stocks, as near the ground as
possible, as they then shoot up clean, straight, smooth stems,
showing no clumsy joint where the bud and the stock are
united. In good soils the buds will frequently make shoots,
six or eight feet high, the first season after the stock is
headed back. Grafting of the cherry may be performed the
same as with the apple and pear, but the work, to be success-
ful, should always be performed early in the season, before
the frost is well out of the ground. If omitted until the
buds begin to swell str ongly, the chances for success are less
than those of failure.

When dwarf trees are required, the Morello seedlings are

THE CHERRY. 279

used as stocks, or the Perfumed Cherry (Cerasus Mahaleb) is
employed ; bat as standards are almost universally preferred,
these are seldom seen here. Dwarfs in the nursery must be
headed back the second year, in order to form lateral shoots
near the ground.
Currivation. The cherry, as a standard tree, may be said
to require little or no cultivation in the Middle States,
further than occasionally supplying old trees with a little
manure to keep up their vigor, pruning out a dead or cross-
ing branch, and washing the stem with soft soap should it
become hard and bark-bound. Pruning, the cherry very
little needs, and as it is always likely to produce gum (and
thus decay), it should be avoided, except when really required.
It should then be done in midsummer, as that is the only
season when the gum is not more or less exuded. The
cherry is not a very long-lived tree, but in favorable soil the
finest varieties generally endure about thirty or forty years.
In the County of Perry, Ohio, there is a tree. of the Black
_Mazzard variety which is eighty feet in height, and four feet
one inch in diameter of main trunk, while the length of the
_ largest limb or branch is forty-two feet.

A large cherry-tree at Walworth, N. Y., is recorded as
‘measuring fourteen feet six inches in cicumference, sixty feet
in height, and having a spread of over four rods. It has
produced forty bushels of fruit in one season.

Twenty feet apart for the strong, and eighteen feet for the
slow-growing kinds, is the proper distance for this tree.

TRAINING THE CHERRY is very little practised in the United
States. The Heart and Bigarreau Cherries are usually
trained in the horizontal manner, explained in pages 44, 45.
When the wall or espalier is once filled, as there directed,
with lateral branches, it is only necessary to cut off, twice
every season—in the months of May and July—all additional
shoots to within an inch or so of the branch from which
they grew. As the trees grow older, these fruit-spurs will
advance in length, but by cutting them out whenever they
exceed four or five inches, new ones will be produced, and
the tree will continue to keep its proper shape and yield ex-
cellent fruit. The Morello Cherries, being weaker growing
sorts, are trained in the fan manner (pages 42, 43).

GATHERING THE Fruit. This tender and juicy fruit is
best when freshly gathered from the tree, and it should
always be picked with the stalks attached. For the dessert,
the flavor of many sorts in our climate is rendered more de-
licious by placing the fruit, for an hour or two previous, in

_ an ice-house or refrigerator, and bringing them upon the
" table cool, with dew-drops standing upon them. For market

t:
;
:

>
. ~
q

280 THE CHERRY.

or transportation long distances, they should be gathered
only when perfectly dry. )
Varieties. Since the first publication of this work was
written, the number of varieties has greatly increased, and
become so hybridized that no distinct line can now be drawn
separating many of the Heart Cherries (tender and half
tender) from the firm-fleshed or Bigarreau varieties, each
class insensibly approaching and intermingling with the other.
We have therefore made but one class of these, whose main
characteristic is the large, vigorous growth of the trees. The
Duke and Morello Cherries, also wanting a natural division,
we make to constitute another class, and in these two have
comprised all the cherries.

CLASS I.

BIGARREAU AND HEART CHERRIES.

Baumann’s May.
Bigarreau de Mai. Wilder’s Bigarreau de Mai.

Of foreign origin. A very productive, early variety, of
vigorous growth, of good quality, but not equal to E. P.
Guigne.
Fruit rather small, oval heart-shap-
ed, and rather angular in outline.
Skin deep rich red, becoming rather
dark when fully ripe. Stalk an inch
and three-fourths long, pretty stout at
either end, and set in a very narrow
and rather irregular cavity. Flesh
purplish, tender, juicy, and when fully
ripe, tolerably sweet and good. Ripens
here the 20th of May.

BELLE D’ORLEANS.

A foreign variety, ripening just
after the Early Purple Guigne. Tree
a@ vigorous grower, spreading habit,
productive, and a valuable addition to
the early kinds.
Fruit above medium size, roundish
Belle d’Orleans. heart-shaped. Color whitish yellow,
half covered with pale red. Flesh
tender, very juicy, sweet, and excellent. Ripens early in June.

THE CHERRY.

BIGARREAU.

Graffion.

White Bigarreau.
Turkey Bigarreau ?
Italian Heart.
West’s White Heart.
Groote Princess.
Prinzessin Kirsche.

Yellow Spanish.
Amber, or Imperial.
Bigarreau Royal.
Bigarreau Gros ?
Bigarreau Tardif.

Hollandische Grosse.

Cerise Ambrée.

This noble fruit is unquestionably one of the largest, most

beautiful, and delicious of Cherries.

It was introduced into this country

about the year 1800, by the late \
William Prince, of Flushing, and
has been very extensively dissemi-
nated under the names of Yellow
Spanish, Graffion, and Bigarreau.
The tree is short, but thrifty in
growth, making strong lateral shoots,
and forming a large and handsome
head with spreading branches.

Fruit very large, and of a beau-

tiful waxen appearance, regularly
formed, obtuse heart-shaped, the
base a good deal flattened. Stalk
stout, nearly two inches long, insert-
ed in a wide hollow. Skin pale

_ whitish yellow on the shaded side,
bordered with minute carmine dots,
and deepening into bright red, finely
marbled on the sunny side. Flesh
pale yellow, quite firm, juicy, with
a rich, sweet, and delicious flavor
if allowed fully to ripen. In perfection the last of June.

Bigarreau.

BIGARREAU GROS CCURET.

Large Heart-shaped Bigarreau. Bigarreau Gros Monstrueux.
Bigarreau Coeur de Pigeon. Bigarreau Marcellin.
Gros Cceuret.

This, the true Large Heart-shaped Bigarreau, is a French
variety, only rarely seen in the fruit gardens of this country.

Fruit large, roundish heart-shaped, with a suture line fre-
quently raised, instead of being depressed. Skin at first yel-
lowish red, marked with deeper,red streaks, but becoming,
when fully ripe, a dark shining red, almost black. Stalk
inserted in a shallow hollow. Stone oval and rather large.
Flesh firm, purplish, a little bitter at first, but of a sweet
flavor when fully matured. Ripe first week in July.

282 THE CHERRY.

BIGARREAU OF MEZEL.

Great Bigarreau ? Large Red Prool ?
Great Bigarreau of Mezel. Monstrous de Mezel.
Bigarreau Gaubalais.

A foreign variety of the largest size, and, so far as we can
judge, identical with Great Bigarreau and Large Red Prool.
This is however doubted by some. The tree is a very vigor-
ous grower, forming a wide-spreading open head, bearing its
fruit on spurs along the limbs or branches.

Fruit very large, obtuse heart-shaped. Surface uneven, .

dark red, or quite black at maturity. Stalk long and slender.
Flesh firm and juicy, but not high-flavored. Ripe last of
June and beginning of July.

Buiack EAGLE.

A very excellent English variety, raised by the daughter
of Mr. Knight, at Downton Castle, in
1806, from the seed of the Bigarreau
fertilized by the Mayduke. It ripens
at the beginning of July, or a few days
later than the Black Tartarian.

Fruit rather above medium size,
borne in pairs and threes, obtuse heart-
shaped. Skin deep purple, or nearly

rather slender. Flesh deep purple,
tender, with a rich, high-flavored juice,
superior to the Black Heart. Branches
strong, with large leaves. Moderate
bearer.

Brack Hawk. °

Originated with Dr. J. P. Kirtland,
Cleveland, Ohio. The tree is of healthy,
vigorous, spreading habit, with much of
the general character of Yellow Span-
ish. As a table fruit, its high flavér
will always commend it; while as a mar-

Black Eagle. ket fruit, its size and productive habit
of tree place it among the very best.

Fruit Jarge, heart-shape, often obtuse. Sides compressed.
Surface uneven. Color dark purplish black, glossy. Flesh
dark purple, half tender, almost firm, juicy, rich, sweet, fine
flavor. Season from 20th June to lst July.

black. Stalk of medium length, and

THE CHERRY. 283

Buack TARTARIAN.
Tartarian. Fraser’s Black Heart.

. Black Circassian. Schwarze Herz Kirsche.
Ronald’s Heart. Circassian.
Fraser’s Tartarische. Ronald’s Large Black Heart.
Bishop’s Large. Fraser’s Black.
Fraser’s Black Tartarian. ~ Black Russian.
Superb Circassian. Double Heart.

q This superb fruit has become a general fayorite in all our
gardens; and in size, flavor, and productiveness it has no
fs mperior among black cherries. It is
a Russian and West Asian variety, in-
troduced into England about 1796, and
‘brought thence to this country. It
remarkable for its rapid, vigorous
eo large leaves, and the erect
t abit of its head. The fruit ripens
about the middle of June, a few days
after the Mayduke.
Fruit of the lar gest size, heart-shaped
ieee: rather obtuse), irregular
d uneven on the surface. Skin glos-
“sy, bright purplish black. Flesh pur-
eat thick (the stone being quite
all), half-tender, and juicy. Flesh
very rich and delicious.

CAROLINE.

_ One of Prof. J. P. Kirtland’s origin-
ating. Tree a vigorous, somewhat up-
Tight spreading habit, very productive,
and an exceedingly delicious fruit for
the dessert.

_ Fruit above medium, round oblong,
‘one side compressed slightly. Color
pale amber, mottled with clear light red, and when fully ex-
_ posed to the sun becomes rich red. Flesh very tender, juicy,
“Sweet, and delicate. Very good or best. Season last of
June.
Al

Black Tartarian.

CHAMPAGNE.

Originated at Newburgh, N. Y. Tree of moderate growth,
d forms a round head.

Fruit of medium size, roundish heart-shaped. Color lively
brick red, inclining to pink, a little paler on the shaded side.
talk of moderate length and size, inserted in a rather flat

284 THE CHERRY.

shallow depression. Flesh amber-colored, of a lively rich
flavor, a mingling of sugar and acid, something between
Downer’s Late and a Duke cherry, a good bearer, and ripens
uniformly and hangs some time on the tree. Very good.
Season last of June.

Cockuin’s FAVORITE.
Late Amber.

Origin unkiown. Introduced by E. H. Cocklin, Shep-
herdstown, Pa. Tree upright, conical, vigorous, and exceed-
ingly productive.

Fruit large, roundish, regular, a little compressed, some-
what flattened at base, almost without suture. Apex sunk,
Skin yellowish shaded, and somewhat mottled in the sun
with light crimson. Stalk long and slender, in a deep smooth
cavity. Flesh tender, juicy, sweet, vinous. Very good,
Stone very small. Ripens a little later than Downer’s Red.

cae . Cor’s TRANSPARENT,

Originated with Curtis Coe, of Middle-
town, Conn. A productive and valuable
addition to the amateur’s collection, but
rather too tender for carriage to market.
Tree vigorous and hardy, with a round
and somewhat spreading head.

Fruit of medium size, remarkably
round and regular in form. Skin thin,
wax-like, of a very delicate pale amber,
nearly covered with pale cornelian red
in the sun, and marked with delicate pale
spots or blotches, which give it a unique
appearance. Stalk set in a deep depres-
sion of moderate depth. Flesh very ten-
der, melting, and juicy, with a delicate
but sweet and excellent flavor. Best.

Coe’s Transparent. = _Ripens just before Black Tartarian.

DELICATE,

Raised by Prof. J. P. Kirtland, Cleveland, O. Tree thrifty,
rather spreading habit, productive, and its beautiful appear-
ance and delicate flavor will make it a favorite for family
use.

Fruit rather above medium size, roundish, slightly de-
pressed. Stem medium length, in a rather broad deep cavity.

THE CHERRY. 285

olor fine amber yellow in the shade, with a rich bright red on
the sunny side. Flesh tender, juicy, sweet, with a delicate
rich flavor. Best. Ripens the last of

June.

Doctor.

The Doctor.

Tree a free grower, somewhat spread-
ing, very productive, apt to be small un-
less well cultivated.

Fruit of medium size, roundish heart-
‘shaped. Stalk of medium length, in a
‘round regular cavity. Color light yel-
low, mostly shaded with bright red.
_ Flesh tender, juicy, and pleasant. Very
good. Ripens early in June. ;

DowneEr’s LATE.

Downer. Downer’s late Red.

_ This valuable late Cherry was raised Delicate.
by Samuel Downer, Esq., an ardent cul-

tivator, of Dorchester, near Boston. It

is a very regular and great bearer, ripens

about a week after the Cherry season,

and hangs for a considerable time on \

the tree.

Fruit of medium size, roundish heart-
shaped, inclining to oval. Skin very
smooth, of a soft but lively red, mottled
with a little amber in the shade. Stalk
inserted with a very slight depression.
Fruit borne thickly, in clusters. Flesh
tender, melting, with a sweet and lus-
cious flavor. Ripens from the 4th to
the 10th of July. |

Downton.

_ A variety raised by T. A. Knight,

Esq., of Downton Castle, from the seed,
it is believed, of the Elton. Tree hav-

ing a round spreading head, moderately ae ie are
productive.

286 THE CHERRY.

Fruit large, very blunt heart-shaped, nearly roundis
Stalk one and a half to two inches long, slender, set in a
pretty deep, broad hollow. Skin pale cream color, semi-
transparent, delicately stained on one side with red, and mar-
bled with red dots. Flesh yellowish, without any red, ten-
der, adhering slightly to the stone, with a delicious rich
flavor. Very good. Last of June.

EARLY PURPLE GUIGNE.
German Mayduke. Early Purple Griotte. Trempe Précoce.

Origin unknown. An exceedingly early variety, ripen-
ing the last of May in favorable seasons. ‘Tree hardy, free
grower, spreading, somewhat pendent, and the leaves have
longer petioles than most other sorts; a good bearer, and
indispensable among the early varieties.

Downton... Early Purple Guigne.

_ Fruit medium size, roundish heart-shaped. Stem long,
inserted in a rather shallow cavity. Suture indistinct. Skin
smooth, dark red, becoming purple at maturity. Flesh pur-
ple, algal juicy, with a rich and sweet flavor. Good to very
good.

Has proved hardy at the West, and well adapted to that
climate. |

THE CHERRY. 287

ELTon.
‘Bigarreau Couleur de Chair. Bigarreau de Rocmont.
Flesh-colored Bigarreau. Coeur de Pigeon.
¥ Gros Bigarreau Couleur de Chair. Belle de Rocmont?
_ Gros Bigarreau Blanc. Elton Kirsche.

_ Biggarreau a Gros Fruit Blanc. Elton’s Bunte Knorpelkirsche.
_ Large Heart-shaped Bigarreau.

The Elton, a seedling raised in 1806, by Mr. Knight, the
late President of the London Horti-
cultural Society, is certainly one of
the first of Cherries in all respects.
The trees grow very vigorously, and
are readily known, when in foliage,
by the unusually dark red color of
the foot-stalks of the leaves.

Fruit large, rather pointed heart-
shaped. Skin thin, shining, pale yel-
low on the shaded side, but with a
cheek next the sun delicately mot-
tled and streaked with bright red.
Stalk longand slender. Flesh some-
what firm at first, but becoming
nearly tender, juicy, with a very rich
and luscious flavor, not surpassed
by any large Cherry known. Ripens
about the middle of June, or directly
after the Mayduke.

GovERNOR Woop.

Raised by Professor Kirtland, Cleve-
land, O. It deserves a place in every Elton.
good collection. Tree viyorous, form-
ing a round, regular head, very productive.

Fruit large, roundish heart-shaped. Skin light yellow,
shaded and marbled with bright red. Suture halfround. Stem
an inch and a half long, in a broad cavity. Flesh nearly
tender, juicy, sweet, rich, and delicious. Very good to best.
Ripe about the middle of June.

Hovey.

- Originated with C. M. Hovey, Boston, Mass. Tree vigor-
ous, upright spreading, productive.

Fruit large, heart-shaped, compressed on one side with a

distinct, line from apex to stalk. Stalk medium. Cavity

4
+
*~

288 THE CHERRY.

deep. Skin whitish yellow, shaded and mottled with ri h
shades of red. Flesh rather firm, juicy, sweet, pleasant,
Very good. Middle of July. 4

Governor Wood.

KirtTLAnpd’s Mary.

Raised by Prof. Kirtland. Tree a strong, upright grower,
said to be one of the best of his seed- we
lings, and desirable either for the dessert *y.’
or market purposes. \

Fruit large, roundish heart-shape,
very regular. Color light and dark rich
red, deeply marbled and mottled on a
yellow ground; grown fully in the
sun, is mostly a rich, dark glossy red.
Flesh light yellow, quite firm, rich,
juicy, sweet, and very high flavored.
Very good or best. Season, last of June
and first of July.

Kwyicut’s Earty Brack.

A most admirable early Cherry, re-
sembling the Black Tartarian, though
much more obtuse in form, but ripen-
ing nearly a week earlier. Tree spread-
ing. Moderately productive. Knight's Early Black.

THE CHERRY. 289

Fruit large, a little irregular in outline obtuse, heart-
‘shaped, Stalk of moderate length, rather stout, and inserted
ina deep open cavity. Skin dark purple, becoming black.
Flesh purple, tender, juicy, with a rich and sweet juice of
high flavor.

LAURA.

Originated with Charles Pease, Sen., Cleveland, O. Tree
spreading upright, productive.

Fruit medium to large, heart-shaped, globular, sometimes one-
sided. Color pale yellow ground, mostly overspread with rich,
bright red, without suture. Stem medium or short, ina shallow
depression. Flesh peach-blow white, radiating lines wavy,

juicy, sweet, very rich, and high flavor, excellent, half or
nearly tender. Pit medium to small. Season early in June,
but hangs well.

NAPOLEON BIGARREAU.

Bigarreau Lauermann. Lauermann’s Herz Kirsche.
Lauermann’s Kirsche. Holland Bigarreau ?
_ Lauermann’s Grosse Kirsche. Clarke’s Superb.

Clarke’s Bigarreau.

The Napoleon Bigarreau is large, well-flavored, handsome,
and productive. is

Fruit of the largest size, very regu- :
larly heart-shaped, a little inclining to
oblong. Skin pale yellow, becoming
amber in the shade, richly dotted and
spotted with very deep red, and witha
fine marbled dark crimson cheek. Flesh
very firm (too much so), juicy, with
an excellent flavor. Stalk very stout,
short, and set in a narrow cavity.
Ripens a few days after the Bigar-
reau, about the first of July, and is a
good and constant bearer. Good. The
fruit is not so obtuse as the Bigarreau.

Holland Bigarreau is so much like
the above that we think it identical.

Onto BrEaury.

Bashi by Prof. Kirtland. Tree
a vigorous grower, with a rather
perenne head, and has proved so far

a productive, faltiable kind.

Fruit large, obtuse heart-shaped. Light ground, mostly
covered with red. Flesh tender, brisk, juicy. Very good.
Ripe about the middle of June.

Ohio Beauty.

reat. ee

290 THE CHERRY.
OSCEOLA.

Originated with Prof. Kirtland. Moderate bearer and
medium growth.
Fruit above medium, heart-shaped.
Color fine dark red, approaching to
black. Flesh juicy, tender, sweet,
and excellent. Very good. Ripe last
of June.

PontTrac.

Originated with Prof. -Kirtland.
Tree vigorous, round headed, upright
spreading. Very productive. Valua-
ble either for table or market pur-
poses, ;

Fruit large, obtuse heart-shaped.
Sides compressed. Color dark pur-
plish red, approaching to black when
fully ripe. Flesh half tender, juicy,
sweet, and agreeable. Very good.
Season, last of June.

Osceola.

Rep JACKET.

One of Prof. Kirtland’s seedlings. A free-growing, rather
spreading, late, and productive variety. Very profitable for
market,

Fruit large, regular, obtuse heart-shaped. Color amber,
mostly covered with light red. Flesh half tender, juicy,
good but not rich flavor. Stalk long, slender, in a moderate
basin. Ripe about the time of Downer’s Red.

Rockport.
Rockport Bigarreau.

Raised by Dr. Kirtland, Cleveland, O. Tree vigorous,
healthy, upright, forming a beautiful pyramidal head; a good
bearer, and worthy of a place in every good collection.

Fruit large, roundish obtuse heart-shaped. Color, when ful-
ly ripe, a beautiful bright red, shaded with pale amber. Flesh
rather firm, juicy, sweet, rich, with an excellent flavor.

Very good or best. Ripens early in June, or just before
Mayduke.

THE CHERRY. 291

Red Jacket. Rockport.

TOWNSEND.

Tree a strong, vigorous grower, productive, and promises
well. Raised by W. P.:Townsend, Lockport, N. Y.

Fruit large, obtuse heart-shaped, high-shouldered, com-
oressed. Suture distinct. Apex depressed. Stem long,
somewhat slender, set in a broad, rather deep depression.
Jolor light amber, mottled and shaded with carmine. Flesh
most tender, juicy, rich, sprightly, refreshing flavor. Pit
mall. Very good. Ripe last of June.

TRADESCANT’S BLACK HEART.

Elkhorn. Elkhorn of Maryland.
Large Black Bigarreau. Tradescant’s.
Bigarreau Gros Noir. Guigne Noir Tardive.

Gross Schwarze Knoorpel. Kirsche mit Saftigem Fleisch.

It is a European variety, but a tree, growing about forty
years since in the garden of an inn in Maryland, attracted
the notice of the late Wm. Prince, who propagated it under
the name of Elkhorn, by which it was there known. The
»ark is of a peculiarly gray color, and the growth quite vigorous,

Bae Av. 3%

292 ; THE CHERRY.

Fruit large, heart-shaped, with a very irregular or uneven
surface. Skin deep black, glossy (before fully ripe, deep pur-
ple, mottled with black). Stalk rather short, set in a pretty
deep hollow. Flesh very solid and firm, dark purple, mode-—
rately juicy. Good. Ripe first and second week in July.

WHITE BIGARREAU. a

White Ox-Heart. Ox-Heart. White Bigarreau.
Harrison Heart? Large White Bigarreau. Turkey Bigarreau.
Bigarreau blanc ?

The White Bigarreau is inferior to the Bigarreau or Graf-
fion in hardness, and in the’ circumstance that it is a very poor
bearer while the tree is young, though it bears fine crops when
it has arrived at from twelve to fifteen years’ growth. Growth
upright. .

Fruit of the largest size, heart-shaped, with a rather irreg- |
ular outline, and a pretty distinct suture line on one side.
Skin yellowish white, overspread with marbling of red. Flesh
firm, but scarcely so much so as that of the Bigarreau, and
when fully ripe half tender, and more luscious than the latter
Cherry. Good to very good. It is very liable to crack after
rain. Middle and last of June.

CLASS II.
DUKE AND MORELLO CHERRIES.

ARcH DUKE.

Griotte de Portugal. Late Arch Duke.
Portugal Duke. Late Duke of some.

Tree rather more vigorous and upright than the Mayduke,
hardy and prolific.

Fruit large, obtuse heart-shaped. Suture distinct on one
side. Skin at first bright red, but becoming very dark when
mature. Stalk an inch and a half long, slender, inserted in
arather deep open cavity. Flesh light red, melting, juicy,
rich subacid flavor. Very good. Ripe the first and second
weeks in July. 4

THE CHERRY. 293

BELLE DE CHOISY.

i< srise Doucette. Cerise de la Palembre. Ambrée 4 Gros Fruit,
: _Ambrée de Choisy. Schéne von Choisy. Cerise 4 Noyau Tendre.

- In our estimation, there is no Cherry for the dessert more
delicious than the Belle de Choisy. It comes from the vil-
lage of Choisy, near Paris, where it was raised in 1760. The
habit of the tree is nearly that of the Mayduke, the leaves
: dark, and the head upright. It is hardy, a moderate bearer.
. Fruit round or slightly depressed. Skin very thin and
translucent, showing a net-like texture of flesh beneath; in
color, pale amber in the shade, but in the sun finely mottled
with yellowish red—the fruit fully exposed becoming a bright
-eornelian red. Flesh amber-colored, very tender and melt-
ing, of a delicate sweet flavor. Stalk rather short, swollen
at the upper end, Best. Middle of June, or directly after
the Mayduke.

BELLE MAGNIFIQUE. 4g

_ Belle et Magnifique. Magnifique de Sceaux.
Belle de Sceaux. Belle de Chatenay.
Planchoury ?

Tree hardy, moderately vigorous,
productive, a beautiful and excellent
late variety. Useful for culinary pur-
poses, and good table fruit when pretty
ripe.

"Fruit large, roundish, inclining to
heart-shape. Stalk long, slender, in
an open medium cavity. Skin a fine
bright red. Flesh juicy, tender, with
a sprightly subacid flavor, one of the
best of its class. Ripe middle of
July till the middle of August.

Belle Magnifique.

IMPERATRICE EUGENIE.
Fs Empress Eugénie.

§ A French Cherry of the Duke family, rather dwarf in
habit, shoots pretty stout, very productive.
* é

294 . THE CHERRY.

Fruit large, roundish flattened. Skin rich dark red. Sue
ture broad, shallow. Stalk rather short, in a deep cavity.
Flesh reddish, tender, rich, juicy subacid. Vera good. Stone
small. Middle of J eee

KENTISH.

Virginian May ? Common Red.
Early Richmond. Pie Cherry.
Kentish Red. Montmorency.
Commune. Montmorency a longue queue.
Muscat de Prague. ——
Cherry Cluster sae ait De Kalb.
May Cluster t of ‘Virginia.

) The true Kentish Cherry, an old

European sort, better known here

as the Early Richmond, is one of

the most valuable of the acid Cher-

ries. It begins to color about the

20th of May, and may then be used

for tarts, while it will hang upon

the tree, gradually growing larger,

and losing its acidity, until the last

of June, or in dry seasons even

until July, when it becomes of-a

rich, sprightly, and excellent acid

flavor. The tree grows about eigh-

teen feet high, with a roundish

spreading head, is exceedingly pro-

ductive, and is from its early ma-

turity a very profitable market

Horly Mich, fruit, being largely planted for this

purpose. This kind is remarkable for the tenacity with

which the stone adheres to the stalk. Advantage is taken of

this to draw out the stones. The fruit is then exposed to

the sun, and becomes one of the most excellent of all dried
fruits.

Fruit when it first reddens rather small, but when fully
ripe, of medium size, round, or a little flattened; borne in
pairs. Skin of a fine bright red, growing somewhat dark
when fully ripe. Stalk an inch and a quarter long, rather
stout, set in a pretty deep hollow. Flesh melting, juicy, and,
at namnmeh of a sprightly rather rich acid flavor. Very
good.

THE CHERRY.» 295

Late DUKE.
Anglaise Tardive.

_ A very large and fine Duke Cherry, ripening later than
the Mayduke, and therefore a very valuable sort for the
dessert or for cooking. The tree is of vigorous growth for
its class.

Fruit large, flattened or obtuse heart-shaped. Color, when
fully ripe, rich dark red (but at first white, mottled with
‘bright red). Stalk rather slender, inserted in a shallow hol-
low. Flesh yellowish, tender, juicy, with a sprightly subacid
flavor, not quite so sweet and rich as the Mayduke. Ripens
gradually, and hangs on the tree from the middle of July till
the 10th of August.

Late Duke. Louis Philippe.

Louis PHILIPPE.

From France. Tree upright spreading, habit between the
Dukes and Morellos. Vigorous and very productive.

Fruit large, roundish regular. Stalk rather short, stout,
set in a broad, even, regular cavity, usually grows in clusters.
Skin rich dark, almost purplish black red. Flesh red, tender,
juicy, sprightly, mild acid. Stone small. Very good or best.
Middle to last of July.

296 THE CHERRY.

MAYDUKE.
Royale Hative. Early Duke.
Cherry Duke of some. Large Mayduke.
Cerise Guigne. Morris Duke.
Conlarde. Morris’s Early Duke.
De Hollande. Benham’s Fine Early Duke.
D’ Espagne. Thompson’s Duke.
Griotte Grosse Noire. Portugal Duke.
Griotte d’Espagne of some. Buchanan’s Harly Duke.
Griotte Précoce of some. Millet’s Late Heart Duke.

This invaluable early Cherry is one of the most popular
sorts in all countries, thriving almost
4; equally well in cold or warm climates.
This, the Black Heart, and the Bigar-
reau, are the most extensively diffused :
' of all the finer varieties in the United
States. And among all the new variez
ties none has been found to supplant
the Mayduke. Before it is fit for
table use, it is admirably adapted for
cooking, and when fully ripe it is, per-
haps, the richest of the subacid Cher-
ries. In the gardens here we have
noticed a peculiar habit of this tree
of producing very frequently some
branches which ripen much later than
the others, thus protracting for a long
time the period in which its fruit is
in use. The Mayduke is remarkable
for its upright, or, as itis called, fas-
tigiate head, especially while the tree is young, in distinction
to other sorts, which produce many lateral branches.

Fruit roundish or obtuse heart-shaped, growing in clusters.
Skin at first ofa lively red, but when fully ripe of a rich dark
red. Flesh reddish, tender, and melting, very juicy, and at
maturity rich and excellent in flavor. This fruit is most fre-
quently picked while it is yet red, and partially acid, and be-
fore it attains its proper color or flavor. It begins to color,
about New York, in favorable seasons, the last of May, and
ripens during the first half of June.

Mayduke is said to be a corruption of Médoc, the province
in France where this variety (the type of all the class now
called Dukes) is believed to have originated.

Mayduke.

. More to.

Milan. English Morello.

Cerise du Nord. Large Morello.

Griotte Ordinaire du Nord. Dutch Morello.
September Weichsel Grosse. Ronald’s Large Morello.

The Morello is a fine fruit. Its name is said to be derived

THE CHERRY. 297

from the dark purple color of its juice, which resembles
_ that of the Morus or Mulberry. It is highly valuable for all
kinds of preserves, and is an agreeable addition to a dessert.
Fruit of pretty large size, round or slightly obtuse heart-
shaped. Skin dark red, becoming nearly black when fully
ripe. Flesh dark purplish red, tender , Juicy, and of a pleasant
subacid flavor when quite mature. Ripe 20th of July.
The Common Morello of this country is a smaller variety
_ of the foregoing, and a little darker in color. Little esteemed.

ReEINE HorTENSE.

Monstrueuse de Bavay. Belle de Bavay.
Lemercier. Seize 4 la Livre.

French origin, of Dukehabit. Tree a healthy and hand-
some grower, productive, and a very desirable variety.

Fruit very large, roundish elongated.
Skin a bright lively red, somewhat
marbled and mottled. Suture distinctly
marked by a line without any depres-
sion. Flesh tender, juicy, very slightly
subacid and delicious, best of its season.
Ripe from the middle to the last of
July.

Vait’s Aucust DUKE.

A very late Cherry, of the Duke
class. Originated with Henry Vail,
Esq., Troy, N. Y. Tree very produc-
tive, and of vigorous growth.

Fruit large, obtuse heart-shaped.
Stalk medium, in rather deep but nar-
row cavity. Skin rich, bright red on
the shaded side, and of a lively corne-
lian red in the sun. Flesh tender, sub-
acid, much like the Mayduke in flavor.
Very good. Ripe the last week in
_ July, and the first week or two in Au-

gust.

Reine Hortense,

298 THE CURRANT.

CHAPTER XIV.

THE CURRANT.

Ribes rubrum, Lin. Grossulacee, of botanists.
Groseillier commun, of the French; Die Johannisbeere, German ;
Albesseboom, Dutch; Ribes rosso, Italian; and Grosella, Spanish.

Tur name Currant is said to be derived from the resem-
blance in the fruit to the little Corinth grapes or raisins,
which, under the name of Currants, are sold in a dried state
in such quantities by grocers; the latter word being only a
corruption of Corinth, and the fruit of this little grape being
familiarly known as such, long before the common currants
were cultivated.

’ The Curxant is a native of Britain and the north of Europe,
and is, therefore, an exceedingly hardy fruit-bearing shrub,
seldom growing more than three or four feet high. The fruit
of the original wild species is small and very sour, but the
large garden sorts produced by cultivation, and for which we
are chiefly indebted to the Dutch gardeners, are large, and
of a more agreeable subacid flavor.

The Black Currant .(Ribes nigrum) is a distinct species,
with larger leaves, and coarser growth, and which, in the
whole plant, has a strong odor, disagreeable, at first, to many
persons.

Uses. The cooling acid flavor of the Currant is relished by
most people, in moderate quantities, and the larger varieties
make also a pretty appearance on the table. Before fully
ripe, currants are stewed for tarts, like green gooseberries,
and are frequently employed along with cherries or other
fruits in the same way; but the chief value of this fruit is
for making currant jelly, an indispensable accompaniment to
many dishes. Currant shrub, made from the fruit in the
same manner as lemonade, is a popular summer drink in
many parts of the country, and corresponds to the well-known
Paris beverage, eaw de groseilles. A sweet wine of very plea-
sant taste is made from their expressed juice, which is very
popular among farmers, but which we hope to see displaced
by that afforded by grapes,—which every one may make with
less cost and trouble, and which is infinitely more wholesome,
because it requires less additions, of any kind, to the pure
juice.

The fruit of the Black Currant is liked by some persons in

THE CURRANT. 298

, but it is chiefly used for making a jam, or jelly, much
Bralued as a domestic remedy for sore throats.
_ The season when Currants are in perfection is midsummer,
but it may be prolonged until October by covering the
‘bushes with mats, or sheltering them otherwise from the sun.
_ PROPAGATION AND CuLTURE. Nothing is easier of culture
than the Currant, as it grows and bears well in any tolerable
garden soil. To propagate it, it is only necessary to plant in
the autumn, or early in the spring, slips or cuttings, a foot
long, in the open garden, where they will root with the
greatest facility. The Currant should never be allowed to
produce suckers, and, in order to insure against this, the
superfluous eyes or buds should be taken out before planting
it, as has been directed under the head of Cuttings. When
‘the plants are placed where they are finally to remain, they
should always be kept in the form of trees—that is to say,
with single stems, and heads branching out a few inches from ~
the ground. The after treatment is of the simplest kind;
thinning out the superfluous wood every spring is all that is
required here. Those who desire berries of an extra large
Size stop, or pinch out, the ends of all the strong growing
shoots about the middle of June, when the fruit is two-thirds
grown. This forces the plant to expend all its strength in
enlarging and maturing the fruit. And we may add to this,
that it is better not to continue the cultivation of currant-
_ trees after they have borne more than six or eight years, as
finer fruit will be obtained, with less trouble, from young
plants, which are so easily raised.

For field culture many prefer to grow them from suckers,
but when this mode is adopted, care should be taken to thin
out the oldest branches annually, and dig in old manure about
the roots.

InsEcTs AND DisEAses. Within a few years the Currant
and Gooseberry have been affected by the ravages of an in-
sect described by Dr. Asa Fitch, in his reports to the New
York State Agricultural Society, under the name of Abrazis
ribearva. 'The moths are of a dull nankeen yellow, and make
their appearance in June—-depositing their eggs upon the
leaves. These soon change to small worms, and rapidly eat
up the foliage. The best remedy yet known is, to dust
thoroughly with powdered white hellebore.

The Currant-borer, Prenocerus supernatatus, is another
insect that sometimes creates damage by boring its way
through the centre of young shoots and thus destroying them.
By examining the young shoots in winter, such as are injured
or contain the worm will be found of a brown color or shri-
yelled. Cutting away soon checks them.

*
4 .
4q ms

300 _THE CURRANT.

There are, nominally, many sorts of Currants, but the
following sorts comprise all at present known worthy of cul-—
tivation. ;

CLASS I.
RED AND WHITE CURRANTS.

CHERRY.

A strong-growing variety, with stout, erect, short-jointed
shoots. Leaves large, thick, and dark green. Not any more
productive than other Currants, but a valuable one for market
on account of its size.

Fruit of the very largest size. Bunches short. Berries
deep red, and rather more acid than Red Dutch.

La H AtTIve.
Hative de Bertin.

A variety from France. Plant vigorous, foliage not as
large as the cherry.

Fruit large, dark red. Bunches medium length, tapering.
In quality about equal to Red Dutch. ,

LA VERSAILLAISE.

Macrocarpa. Caucase.
Fertile d’Angers. . Imperial Red.

A variety from France. A very vigorous grower, with
large, coarse foliage, productive.

Fruit of the largest size, dark red. Bunches resembling
Cherry Currant, but occasionally longer.

We have received this Currant under the various names
above given, but have been unable to discover any difference. —
There may be distinct sorts under these names, but we have
failed to obtain them.

Rep DutcuH.

Large Red Dutch. - lLarge-Bunched Red,
New Red Dutch. Morgan’s Red,
Groseillier Rouge a Gros Fruit.

An old, well-known sort, thrifty, upright’ growth, very pro-
ductive.

Fruit large, deep red, rich acid flavor, with clusters two
or three inches long.

THE CURRANT. 301

Se VICTORIA.
-. May’s Victoria. Baby Castle. Houghton Castle.
Goliath. Red Grape. Wilmot’s Red Grape.

A very excellent, rather late sort, with very long bunches
_of bright red fruit, and is an acquisition to this class of fruits.
_ Berries as large as Red Dutch. Bunches rather longer, of a

brighter red, growth more slow, spreading, and very produc-
tive. Will hang on the bushes sonie two weeks longer than
most Currants.

Wuite DutcH.

New White Dutch. Reeve’s White. Dana’s New White ?
White Crystal. Morgan’s White. | White Leghorn.
White Clinton. White Antwerp.

This is precisely similar to the Red Dutch in habit, but
the fruit is larger, with rather shorter bunches, of a fine yel-
lowish white color, with a very transparent skin. It is con-
siderably less acid than the Red Currants, and is therefore
much preferred for the table. It is also a few days earlier.
Very productive.

WHITE GRAPE.
Imperial White. Imperial Blanc.
Bunches moderately long. Berries very large, whitish

yellow, sweet and good. Very productive. Branches more
horizontal than White Dutch, and less vigorous.

WHITE PROVENCE.

A strong, upright growing variety, leaves often silvery
edged. ’

Fruit yellowish white. Bunch short, tapering. Not as
productive or profitable as White Grape.

CLASS II.
BLACK CURRANTS.

Briack NAPLES.

The Black Naples is a beautiful fruit, the finest and largest
of all black Currants, its berries often measuring nearly three-
fourths of an inch in diameter. Its leaves and blossoms ap-
pear earlier than those of the Common Black, but the fruit is
later, and the clusters, as well as the berries, are larger and
more numerous.

302 THE CRANBERRY.

Common BLaAck.
Black English. Casis.

The common Black English Currant is well known. The
berries are quite black, less than half an inch in diameter,
and borne in clusters of four or five berries.

ORNAMENTAL VARIETIES. There are several very orna-
mental species of Currant, among which we may here allude
to the Missouri Currant (/tibes Aureum), brought by
Lewis and Clarke from the Rocky Mountains, which is now
very common in our gardens, and generally admired for its
very fragrant yellow blossoms. Its oval blue berries, which
are produced in great abundance, are relished by some per-
sons. But there is a Large-Hruited Missouri Currant, a
variety of this, which bears berries of the size of the Black
Naples, and also some with yellow fruit of large size, almost
equalling small cherries.

The Rep FLowerine Currant (/?. sanguineum) is a very
beautiful shrub from the western coast of America, with foliage
somewhat like that of the Common Black, but which bears
very charming clusters of large light crimson blossoms in
April.

There are several other varieties, as R. sanguineum, fl. pl.,
R. sanguineum atro-purpurea, and R. Gordoni. They are
not quite hardy enough to stand our winters without pro-
tection, but at the South will make a valuable addition to
their shrubbery.

CHAPTER XV.

THE CRANBERRY.

Oxycoccus, Arb. Brit. Hricacew, of botanists.
Airelle, of the French; Die Moosebeere, German ; Veen bessen, Dutch ;
Ossicocco, Italian.

THE Cranberry is a familiar trailing shrub, growing wild
in swampy, sandy meadows and mossy bogs in the northern
portions of both hemispheres, and produces a round, red, acid -
fruit. Our native species ( O. macrocarpus), s0 common in the
swamps of New England, and on the borders of our inland
lakes, as to form quite an article of commerce, is much the
largest and finest species; the European Cranberry (0. pa-
lustris) being much smaller in its growth, and producing

THE CRANBERRY. 303

_ fruit inferior in size and quality. Also the Russian (0. viri-
_ dis), a medium-sized variety.
Of the O. macrocarpus there are three varieties :—The
_ Bell-shaped,” which is the largest and most valued, of a
very dark, bright red color. The “ Cherry,” two kinds, large
and small; the large one the best, of a round form, a fine
dark red berry, nearly or quite equal to the Bell-shaped ;
and the Bugle, Oval, or Egg-shaped, two kinds, large and
small, not so high-colored as the Bell and Cherry—not so
much prized, but still a fine variety.

The value of the common Cranberry for tarts, preserves,

-and other culinary uses, is well known, and in portions of
the country where it does not naturally grow, or is not abun-
dantly produced, it is quite worth while to attempt its culture.

_ Although, naturally, it grows mostly in mossy wet land, yet
it may be easily cultivated in beds of peat soil, made in any
rather moist situation; and if a third of old thoroughly de-
cayed manure is added to the peat, the berries will be much
larger and of more agreeable flavor than the wild ones. A
square of the size of twenty feet, planted in this way, will

_ yield three or four bushels: annually—quite sufficient for a
family. The plants are easily procured, and are generally
taken up like squares of sod or turf, and planted two or three
feet apart, when they quickly cover the whole beds.

In some parts of New England, low and coarse meadows,
of no value, have been drained and turned to very profitable
account by planting them with this fruit. In New Jersey,
on Long Island, and elsewhere, large: tracts of light sandy
soils have been planted to Cranberries, and grown with profit
and success. The Cranberry grows freely in light soils, but
it is necessary to cover the surface, after ploughing, a depth
of several inches, with clean sand. The average product is
from eighty to one hundred bushels of cranberries, and the
care they require after the land is once prepared and planted
is scarcely any at all, except in gathering. Some of the farms
in Massachusetts yield large crops, partly from natural
growth, and partly from cultivated plantations. The Cran-
berry grows wild in the greatest abundance on the sandy low
necks near Barnstable, and an annual Cranberry festival is
made of the gathering of the fruit, which is done by the mass
of the population, who turn out on the day appointed by the
authorities, and make a general gathering with their cran-

_ berry rakes, a certain portion of the crop belonging, and be-
ing delivered, to the town.

A laborer will gather about thirty bushels of the fruit in a

_ day with a cranberry rake.

304 THE FIG.

CHAPTER XVI.

THE FIG.

Ficus Carica, L. Arb. Brit. Urticacee, of botanists; Figuier, of the
French; Feigenbaum, German; Fico, Italian ; Higuera, Spanish.

Tuts celebrated fruit-tree, whose history is as ancient as
that of the world, belongs properly to a warm climate,
though it may be raised in the open air in the Middle States,
with proper care.

In its native countries, Asia and Africa, near the seacoast —
it forms a low tree, twenty feet in height, with spreading
branches, and large, deeply lobed, rough leaves. It is com-
pletely naturalized in the South of Europe, where its cultiva-
tion is one of the most important occupations of the fruit-
grower.

The fruit of the Fig-tree is remarkable for making its ap-
pearance, growing, and ripening, without being preceded by
any apparent blossom. The latter, however, is concealed in
the interior of a fleshy receptacle which is called, and finally
becomes, the fruit. The flavor of the fig is exceedingly sweet
and luscious, so much so as not to be agreeable to many per-
sons when tasted for the first time; but, like most fruits of
this kind, it becomes a great favorite with all after a short
trial, and is really one of the most agreeable, wholesome, and
nutritious. kinds of food. It has always, indeed, been the
favorite fruit of warm countries, and the ideal of earthly
happiness and content, as typified in the Bible, consists in
sitting under one’s own fig-tree.

Its cultivation was carried to great perfection among the
ancient Romans, who had more than twenty varieties in their
gardens. But the Athenians seem to have prided themselves
most on their figs, and even made a law forbidding any to be
exported from Attica. Smuggling, however, seems to have
been carried on in those days, and a curious little piece of
etymological history is connected with the fig. The informers
against those who broke this law were called sukophantat,
from two words in the Greek, meaning the “discoverers of
figs.” And as their power appears also to have been used for
malicious purposes, thence arose our word sycophant. The
fig was first. introduced from Italy about 1548, by Cardinal
re and to this country about 1790, by Wm. Hamilton,

Sq.
_Propacation. This tree is very readily increased by cut-
tings taken off in the month of March, and planted in a light

THE FIG. 305

soil i in a hot-bed, when they will make very strong plants the

me season. Or they may be planted in a shady border
in the open air, quite early in April, with tolerable
‘success. In either case the cuttings should be made eight
‘or ten inches long, of the last year’s shoots, with about
half an inch of the old or previous year’s wood left at the
base of each.

Soit anpD CutturE.. The best soil for the fig is one mo-
derately deep, and neither too moist nor dry, as in the for-
mer case the plant is but too apt to run to coarse wood, and
in the latter, to drop its fruit before it is fully ripe. A mel-
low calcareous loam is the best soil in this climate—and marl,
or mild lime in compost, the most suitable manure.

As in the Middle States this tree is not hardy enough to
be allowed to grow as a standard, it is the policy of the culti-
vator to keep it in alow and shr ub-like form, near the ground,
that it may be easily covered in winter. The great difficulty
of this mode of training, with us, has been that the coarse
and over-luxuriant growth of the branches, when kept down,
is so great as to render the tree unfruitful, or to rob the fruit
of its due share of nourishment. Happily, the system of root-
pruning, recently found so beneficial with some other trees,
is in this climate most perfectly adapted to the fig. Short-
jointed wood, and only moderate vigor of growth, are well-
known accompaniments of fruitfulness in this tree; ; and
there is no means by which firm, well-ripened, short-jointed
wood is so easily obtained as by an annual pruning of the
roots—cutting off all that project more than half the length
of the branches. In this way the fig-tree may be kept in that
rich and somewhat strong soil necessary to enable it to hold
its fruit, and ripen it of the largest size, without that coarse-
ness of growth which usually happens in such soil, and but too
frequently renders the tree barren. ‘The mode of performing
root-pruning we have already described, but we may add here
that the operation should be performed on the fig early in
November. When this mode is adopted but little pruning
will be necessary, beyond that of keeping the plant in a some-
what low and regular shape, shortening-in the branches occa-
sionally, and taking out old and decaying wood.

In winter the branches of the fig must be bent down to the
ground, and fastened with hooked pegs, and covered with
three or four inches of soil, as in protecting the foreign grape.
This covering should be removed as soon as the spring is well

settled. Below Philadelphia, a covering of straw or branches
of ever-greens is sufficient—and south of Virginia the fig is
easy of culture asa hardy standard tree.

Two crops are usually produced in a year by this tree: the

.
ad

306 THE FIG.

first, which ripens here in midsummer, and is borne on the
previous season’s shoots ; and the second, which is yielded by ©
- the young shoots of this summer, and which rarely ripens—
well in the Middle States. It is, therefore, a highly advan-
tageous practice to rub off all the young figs of this second
crop after midsummer, as soon as they are formed. The con-
sequence of this is to retain all the organizable matter in the
tree, and to form new embryo figs where these are rubbed off,
which then ripen the next season as the first crop.

RIPenInG THE Fruit. In an unfavorable soil or climate,
the ripening of the fig is undoubtedly rendered more certain
and speedy by touching the eye of the fruit with a little oil.
This is very commonly practised in many districts of France.
‘“‘ At Argenteuil,” says Loudon, ‘“ the maturity of the latest
figs is hastened by putting a single drop of oil into the eye of
each fruit. This is done by a woman, who has a vial of oil
suspended from her waist, and a piece of hollow rye straw in
her hand. This she dips into the oil, and afterwards into the
eye of the fig.”

We have ourselves frequenly tried the experiment of touch-
ing the end of the fig with the finger dipped in oil, and have
always found the fruits so treated to ripen much more certainly
and speedily, and swell to a larger size than those left un-
touched.

There are forty-two varieties enumerated in the last edition
of the London Horticultural Society’s Catalogue. Few of
these have, however, been introduced into this country, and
a very fewsorts will comprise all that is most desirable and
excellent in this fruit. The following selection includes those
most suitable for our soil and climate.

Fruit nearly all ripen in August.

CLASS I.
RED, BROWN, OR PURPLE.

Biack GENOA.

The fruit of this Fig is long obovate, that portion next the
stalk being very slender. Skin dark purple, becoming nearly
black, and covered with a purple bloom. Pulp bright red,
flavor excellent. Habit of the tree moderately strong.

Biack IscHia.
Early Forcing. Blue Ischia.
One of the most fruitful sorts, and pretty hardy.

THE FIG. 307

| _ Fruit of medium size, roundish, a little flattened at the

apex. Skin dark violet, becoming almost black when fully

‘ripe. Flesh deep red, and of very sweet, luscious flavor. :

Brown IscHIA.
Chestnut. Chestnut-colored Ischia.

A good variety, with, however, a rather thin skin, render-
ing it liable to crack or burst open when fully ripe. It is

hardy, of good habit, and a very excellent bearer.

Fruit of medium size, roundish obovate. Skin light or
chestnut brown. Pulp purple, very sweet and excellent.

Brown TURKEY.

Brown Italian. Large Blue. Italian.
Brown Naples. Murrey. Lee’s Perpetual.
This is undoubtedly one of the very best for this country,
and for open air culture, as it is perhaps the very hardiest,
and one of the most regular and abundant bearers.
Fruit large, oblong or pyriform. Skin dark brown, covered
with a thick blue bloom. Flesh red, and of very delicious
flavor.

BRUNSWICK.

Madonna. Hanover. Brown Hamburg. Black Naples.

Clementine. Bayswater. Red.

One of the largest and finest purple Figs, well adapted for
hardy culture.

Fruit of the largest size, pyriform in shape, with an oblique
apex. Eye considerably sunk. Stalk short and thick, of a
fine violet brown in the sun, dotted with small pale brown
specks, and, on the shaded side, pale greenish yellow. Flesh
reddish brown, slightly pink near the centre, and somewhat
transparent. Flavor rich and excellent. The only fault of
this variety for open air culture is, that it is rather too strong
in its growth, not being so easily protected in winter as more
dwarfish sorts.”

Matra.
Small Brown.
A small, but very rich Fig, which will often hang on the

tree until it begins to shrivel, and becomes “a fine sweet-
meat.”

Fruit much compressed at the apex, and very much nar-

308 THE FIG.

rowed in towards the stalk. Skin light brown. Pulp pale
brown, and of a sweet, rich flavor. Ripens later than the
foregoing, about the last of August.

SmaLL Brown IscuHia.

A very hardy sort, which, in tolerably warm places south
of Philadelphia, will make a small standard tree in the open
air, bearing pretty good crops, that ripen about the first of
September. 7

Fruit small, pyriform, with a very short footstalk, Skin
light brown. Pulp pale purple, of high flavor. Leaves more
entire than those of the common Fig.

CLASS IT.

FRUIT WHITE, GREEN, OR YELLOW.

MARSEILLES,
White Marseilles. Ford’s Seedling.
White Naples. - White Standard.
Pocock. Figue Blanche.

A very favorite sort for forcing and raising under glass,
but which does not succeed so well as the Brown Turkey and
the Ischias for open culture.

Fruit small, roundish obovate, slightly ribbed. Skin near-
ly white, with a little yellowish green remaining. Flesh
white, rather dry, but sweet and rich.

NERIIL.

A fruit rather smaller and longer than the Marseilles, and
which, from a mingling of slight acid, is one of the most ex-
quisite in its flavor. .

Fruit small, roundish obovate. Skin pale greenish yellow.
Pulp red. Flavor at once delicate and rich. This is a very
favorite variety, according to Loudon, “ the richest fig known
in Britain.”

PREGUSSATA.

A sort lately introduced from the Ionian Isles into England.
It is tolerably hardy, quite productive, and succeeds admirably
under glass.

Fruit of medium size, roundish, a good deal flattened.
Skin purplish brown in the shade, dark brown in the sun.
Pulp deep red, with a luscious, high flavor. Seeds unusually
small. Ripens gradually, in succession.

Bia
-

THE GOOSEBERRY. 309

Wuite Iscuta.
Green Ischia.

A very small Fig, but one of the hardiest of the light-colored
ones.

Fruit about an inch in diameter, roundish obovate. Skin
pale yellowish green, very thin, and, when fully ripe, the
darker-colored pulp appears through it. Pulp purplish, and
high flavored. A moderate grower and good bearer.

CHAPTER XVII.
THE GOOSEBERRY.

Ribes Grossularia, Arb. Brit. Grossulacew, of botanists.
Grosedlier, of the French ; Stachelbeerstrauch, German ; Uva Spino,
Italian ; Grosella, Spanish.

THE Gooseberry of our gardens is a native of the north of
Europe, our native species not having much improved by
garden culture. This low prickly shrub, which in its wild state
bears small round or oval fruit, about half an inch in diameter,
and weighing one-fourth of an ounce, has been so greatly im-
proved by the system of successive reproduction from the seed,
and high culture by British gardeners, that it now bears fruit
nearly or quite two inches in diameter, and weighing an ounce
and a half. Lancashire, in England, is the meridian of the
gooseberry, and to the Lancashire weavers, who seem to have
taken it as a hobby, we are indebted for nearly all the sur-
prisingly large sorts of modern date. Their annual shows ex-
hibit this fruit in its greatest perfection, and a GOOSEBERRY
Book is published at Manchester every year, giving a list of
all the prize sorts, etc. Indeed the climate of England
seems, from its moistness and coolness, more perfectly fitted
than any other to the growth of this fruit. Under our more
clear and hot suns, however, the best varieties of English
sorts do not succeed well, suffering from mildew of the fruit
and foliage in nearly every location. A few varieties of the
English sorts, and some few sorts of American origin, succeed,
and their growth near large cities is considered quite profit-
able.

Uses. This fruit is, in the first place, a very important one
in its green state, being in high estimation for pies, tarts, and

puddings, coming into use earlier than any other. The

310 THE GOOSEBERRY.

earliest use made of it appears to have been as a sauce with
green goose, whence the name goose-berry. In its ripe state
it is a very agreeable table fruit, and in this country, follow-
ing the season of cherries, it is always most acceptable. Un-
ripe gooseberries are bottled in water for winter use (placing
the bottles, nearly filled, a few moments in boiling water,
afterwards corking and sealing them, and burying them in a
cool cellar, with their necks downward). They are also
canned, the same as with cherries, peaches, and other
fruits.

As a luxury for the poor, Mr. Loudon considers this the
most valuable of all fruits, “since it can be grown in less
space, in more unfavorable circumstances, and brought sooner
into bearing than any other.”

PropaGation. Gooseberry plants should only be raised from
cuttings. Néw varieties are of course raised from seed, and
the production of new American varieties of large size and
fine quality affords a field of occupation which we should
rejoice to see abundantly filled.

In preparing cuttings select the strongest and straightest
young shoots of the current year, at the end of October (or
very early in the ensuing spring) ; cut out all the buds that ©
you intend to go below the ground (to prevent future
suckers), and plant the cuttings in a deep rich soil, on the north
side of a fence, or In some shaded border. The cuttings
should be inserted six inches deep, and from three to six or
eight inches should remain above the ground. The soil
should be pressed very firmly about the cuttings, and, in the
case of autumn planting, the cuttings should be inserted into
the ground Jevel with the upper buds, and then covered with
a mulch of coarse manure, to be taken away in the following
spring, when they should be examined, and the earth pressed
to render it firm again, should the cutting have been raised
by severe frost. After they have become well rooted—
generally in a year’s time—they may be transplanted to the
borders, where they are finally to remain.

Cuttivation. The Gooseberry in our climate is very impa-
tient of drought, and we have uniformly found that the best
soil for it is a deep strong loam; or at least whatever may be
the soil, and it will grow in a great variety, it should always
be deepy—if not naturally so, it should be made deep by trench-
ing and manuring. It is the most common error to plant
this fruit shrub under the branches of other trees for the sake
of their shade—as it always render the fruit inferior in size
and flavor, and more likely to become mouldy.. On the con-
trary, we would always advise planting in an open border, as,
if the soil is sufficiently deep, the plants will not sutfer from

THE GOOSEBERRY. Sit

Iryness, and should it unfortunately be of a dry nature, it
may be rendered less injurious by covering the ground
under the plants with straw or litter. In any case a
rich soil is necessary, and as the Gooseberry is fond of
ou, a pretty heavy top-dressing should be dug in every
_ year around bearing plants. For a later crop a few bushes
‘may be set on the north side of a fence or wall.
5 For the Gooseberry, reguiar and pretty liberal pruning is
7 Mbsolutely necessary. Of course no suckers should be allowed
to grow. In November the winter pruning should be per-
formed. The leaves now being off, it is easy to see what
portion of the new as well as old wood may be taken
away; and we will here remark that it is quite impossible
_ to obtain fine gooseberries here, or anywhere, without a very
thorough thinning out of the branches. As a general rule,
it may safely be said that one-half of the head, including old
and young branches (more especially the former, as the best
fruit is borne on the young wood), should now be taken out,
leaving a proper distribution of shoots throughout the bush,
the head being sufficiently thinned to admit freely the light
and air. An additional pruning is, in England, performed
in June, which consists in stopping the growth of long shoots
_by pinching out the extremities and thinning out superfluous
branches; but if the annual pruning is properly performed
_ this will not be found necessary, except to obtain fruit of ex-
_traordinary size.
We do not think that this fruit shrub can be said to bear ©
well for more than half a dozen years successively, when
grown in the single stem or tree form. In large plantations
of acres, and where cultivation is given by means of the
horse and plough, the system of growing in the bush form is
by many considered most profitable ; and when so done, all
that is requisite, from year to year, for many years, is to cut
away dead wood, head back vigorous shoots, and keep the
form open.
A succession of young plants should be kept up by striking
some cuttings every season.
Varieties. The number of these is almost endless, new
ones being produced by the prize-growers every year. The
last edition of the London Horticultural Society’s Catalogue
_ enumerates 149 sorts considered worthy of notice, and Lind-
ley’s Guide to the Orchard gives a list of more than seven
hundred prize sorts. It is almost needless to say that many
of these very closely resemble each other, and that a small
number of them will comprise all the most valuable.
__ The sorts bearing fruit of medium size are generally more
highly flavored than the very large ones. We have selected

312 THE GOOSEBERRY.

a sufficient number of the most valuable for all practi
purposes.

I. Red Gooseberries.

BoarpDMAN’S BritisH Crown. Fruit very large, roundish,
hairy, handsome and good; branches spreading.

CuampaGne. A fine old variety, of very rich flavor. Fruit
small, roundish oblong, surface hairy, pulp clear; branches
of very upright growth.

Caprer’s Top Sawyer. Fruit large, roundish, pale red,
hairy; rather late; flavor very good; branches drooping. .

Farrow’s Roaring Lion. An immense berry, and hangs
late. - Fruit oblong, smooth; flavor excellent; branches
drooping.

HarrsHorn’s LANCASHIRE Lap. Fruit large, roundish,
dark red, hairy ; flavor very good; branches erect.

Keren’s SEEDLING. Fruit of medium size, oblong, hairy ;
flavor first-rate; branches drooping. arly and productive.

Leicu’s RiFLEMAN. Fruit large, roundish, hairy; flavor
first-rate; branches erect.

MEeELLING’s Crown Bos. Fruit large, oblong, hairy; flavor
first-rate ; branches spreading.

Miss Boxtp. Fruit of medium size, roundish, surface
downy ; flavor excellent ; branches spreading.

Rep Warrineton. Fruit large, roundish oblong, hairy ;
flavor first-rate ; branches drooping.

IT. Yellow Gooseberries.

Buerpsitu’s Duckwine. Fruit large and late, obovate,
smooth ; flavor good ; branches erect.

Caprer’s Bunker Hitz. Fruit large, roundish, smooth ;
flavor good; branches spreading.

Gorton’s Viper. Fruit large, obovate, smooth; flavor
good; branches drooping.

Hitt’s GotpEn Gourp. Fruit large, oblong, hairy ; flavor
good; branches drocping.

Part’s GOLDEN Fiecce. Fruit large, oval, hairy; flavor
first-rate ; branches spreading.

PropHet’s Rockwoop. Fruit large and early, roundish,
hairy ; flavor good; branches erect.

YELLOW CHAMPAGNE. Fruit small, roundish, hairy; flavor
first-rate ; branches erect.

YELLow Batt. Fruit of middle size, roundish, smooth ;
flavor first-rate ; branches erect.

THE GOOSEBERRY. ole

ITI, Green Gooseberries.

Corzer’s Jotry AnciER. Fruit large and late, oblong,
downy; flavor first-rate; branches erect.
Berry’s GREENWOOD. Fruit large, oblong, smooth; flavor
good; branches drooping.
_ Earty Green Hairy (or Green Gascoigne). Fruit small
and early, round, hairy ; flavor excellent; branches spreading.
_ Epwarp’s Jotty Tar. Fruit large, obovate, smooth; flavor
first-rate ; branches drooping.
_ Guenton GREEN. Fruit of middle size, oblong, hairy ;
flavor excellent ; branches drooping.
GREEN WaLNnuT. Fruit middle size, obovate, smooth;
flavor first-rate ; branches spreading.
HEPBURN GREEN Prouiric. Fruit of middle size, roundish,
hairy ; flavor first-rate ; branches erect.
Massey’s Heart oF Oak. Fruit large, oblong, smooth;
flavor first-rate; branches drooping.
Parkinson’s LaureL. Fruit large, obovate, downy; flavor
first-rate ; branches erect.
PITMASTON GREEN GAGE. Fruit small, and hangs long,
obovate, smooth; flavor rich and excellent; branches erect.
WainMAan’s GREEN OcEAN. Fruit very large, oblong,
smooth ; flavor tolerably good; branches drooping.

IV. White Gooseberries.

CLewortH’s WuitTE Lion. Fruit large, and hangs late,
obovate, downy; flavor first-rate; branches drooping.

CROMPTON SHEBA QUEEN. Fruit large, obovate, downy ;
flavor first-rate ; branches erect.

Coox’s Wuite Eacir. Fruit large, obovate, smooth.
Flavor first-rate. Branches erect.

Caprer’s Bonny Lass. Fruit large, oblong, hairy. Flavor
good. Branches spreading.

Haprey’s Lapy or tHe Manor. Fruit large, roundish,
oblong, hairy. Flavor good. Branches erect.

SAUNDERS CHESHIRE Lass. Fruit large and very early,
oblong,downy. Flavor excellent. Branches erect.

Woopwarp’s WuiTEsmiTH. Fruit large, roundish oblong,
downy. Flavor first-rate. Branches erect.

WELLINGTON’s Guory. Fruit large, rather oval. Very
downy. Skin quite thin. Flavor excellent. Branches
erect.

Waite Honey. Fruit of middle size, roundish oblong,
smooth. Flavor excellent. Branches erect.

Taytor’s Bricut Venus. Fruit of middle size, hangs a
long time, obovate, hairy. Flavor first-rate. Branches erect.

314 THE GOOSEBERRY.

The following list of selected sorts, from one hundred vari-
eties, is oie a ed by Thomas Rivers, Sawbridgeworth, Eng-
land :—

RED GOOSEBERRIES.

Atlas, late. Huntsman, early. Prince Albert, early.
Kcho, late. Hopley’s Companion. Prince Regent, early.
Guido, very large. Overall, late. Young Wonderful.

WHITE GOOSEBERRIES.

Freedom. Ostrich, early. Smiling Beauty.
Lady Delamere. Queen Caroline. Riley’s Tallyho.

GREEN GOOSEBERRIES.

Conquering Hero,late. Elijah, early. Favorite.
Husbandman, late. Green River, late. Independent.

Jolly Cutler, late. Keepsake. Profit, late.

Riley’s. Thumper, very late. Wistastoa Hero, early.

YELLOW GOOSEBERRIES.

Banks Dublin. Husbandman, late. Scorpion, early.
Broom Girl. Marigold, early. Sovereign, early.
Britton. Pilot, early. Teazer, late,

AMERICAN VARIETIES.

DOownING.

A seedling of Houghton, originated at Newburgh, N. Y.
Upright vigorous growing plant, very productive.

Fruit somewhat larger than Houghton, roundish oval,
whitish green with the rib veins distinct. Skin smooth.
Flesh rather soft, juicy, very good. Excellent for family use.

Hopsgs’ SEEDLING.

A variety claimed to have originated by O. J. Hobbs, of
_ Randolph, Pa. It is light pale green, roundish, slightly
oval, smooth. Flesh medium firmness. A good keeper, and
nearly one-half larger than Houghton’s.

HovuGuton’s SEEDLING.

Originated with Abel Houghton, Lynn, Mass. <A vigor-
ous grower. Branches rather drooping, slender, very pro-
ductive, generally free from mildew. A desirable sort.

Fruit medium or below, roundish, inclining to oval. Skin
smooth, pale red. Flesh tender, sweet, and very good.

4
SJ
x

THE GRAPE. 315

MountTAINn SEEDLING.

ae with the Shakers at Lebanon, N. Y. Planta
strong straggling grower. An abundant bearer.
Fruit large, the largest of any known American sort, long

oval, dark brownish red, with long stalk. Skin smooth, thick.

Flesh sweet. A good market sort.

PALE REpD.
American Red. American Seedling.
Robert’s Sweet Water. Ohio Prolific.
Ohio Seedling. St. Clair.
Dutch Joe. Cluster.

A variety of unknown origin. Bush more upright than

_ Houghton. Slender wood. Very productive.

Fruit small or medium, or size of the Houghton; darker
in color when fully ripe. Hangs a long time upon the bush.
Flesh tender, sweet, very good.

SmituH’s IMPROVED.
Smith’s Seedling.

A new variety recently introduced. Grown from seed of
the Houghton, by Dr. Smith, of Vermont, and in growth of
plant more upright and vigorous than its parent; the fruit is
larger and somewhat oval in form, light green, with a bloom.
Flesh moderately firm, sweet and good.

CHAPTER XVIII.

THE GRAPE.

Vitis vinifera, .L. Vitacew, of botanists.
Vigne, of the French; Weintrauben, German; Vigna, Italian ;
Vid, or Vina, Spanish.

THE history of the Grape is almost as old as that of man.
Growing in its highest perfection in Syria and Persia, its
luscious fruit, and the unrivalled beverage which its fermen-
ted juice affords, recommended it to the especial care of the
patriarchal tillers of the soil, and vineyards were extensively
planted long before orchards or collections of other fruit trees
were at all common.

The grapes of the old world are all varieties of the wine

316 THE GRAPE.

grape ( Vitis vinifera), which, though so long and so univer-
sally cultivated and naturalized in all the middle and south-
ern portions of Europe, is not a native of that continent, but
came originally from Persia. From the latter country, as
civilization advanced westward, this plant accompanied it—
first to Egypt, then to Greece and Sicily, and gradually to
Italy, Spain, France, and Britain, to which latter country
the Romans carried it about two hundred years after Christ.
To America the seeds and plants of the European varieties
were brought by numerous emigrants and colonists within the
first fifty years after its settlement.

The wild grapes of our own country are quite distinct spe-
cies from the wine grape of Europe—are usually stronger in
their growth, with larger and more entire foliage, and, in
their native state, with a peculiar foxy odor or flavor, and
more or less hardness of pulp. These traits, however, disap-
pear in process of cultivation, and we have reason to hope
that we shall soon obtain from the wild type new varieties of
high quality, and of superior hardiness and productiveness in
this climate.

The grape-vine is in all cases a trailing or climbing decidu-
ous shrub, living to a great age, and, in its native forests,
clambering over the tops of the tallest trees. In the deep
rich alluvial soils of western America it is often seen attain-
ing a truly prodigious size, and several have been measured
on the banks of the Ohio the stems of which were three feet
in circumference, and the branches two hundred feet long, en-
wreathing and festooning the tops of huge poplars and syca-
mores. In a cultivated state, however, it is found that fine
flavor and uniform productiveness require the plants to be kept
pruned within a small compass.

Uses. The grape in its finest varieties, as the Hamburgh
and the Muscat, is in flavor hardly surpassed by any other
fruit in delicacy and richness, and few or none are more beau-
tiful in the dessert. Dried, it forms the raisin of commerce,
the most excellent of all dried fruits, everywhere esteemed.
And wine, the fermented juice, has always been the first of
all exhilarating liquors. Some idea of the past consumption
of this product may be formed from the fact that more than
500,000,000 imperial gallons have been made in France in a
single year; and as a datum to judge of its value we may add
that, while a great proportion of the vin ordinaire, or com-
mon wine, is sold at 10 or 12 cents a bottle, on the other
hand, particular old and rare vintages of Madeiras or Sherries
mn not unfrequently command twenty or thirty dollars a gal-

on.

Sort. The universal experience in all countries has estab-

THE GRAPE. S 317

_ lished the fact that a dry and warm soil is the very best for
_ the vine. Where vineyards are cultivated, a limestone soil, or
one composed of decaying calcareous rocks, is by far the best;
but where, as in most gardens, the vine is raised solely for
its fruit, the soil should be highly enriched. The foreign
grape will scarcely thrive well here on a heavy soil, though
‘our native varieties grow and bear well on any strong land;
but the essence of all that can be said in grape culture respec-
ting soil is, that it be dry and light, deep and rich. Frequent
top-dressings of well-rotted manure should be applied to vines
in open borders, and this should every third or fourth year
be alternated with a dressing of slaked lime.

PropaGation. The grape-vine makes roots very freely, and
is, therefore, easy of propagation. Branches of the previous
or current year’s wood, bent down at any time before mid-
summer, and covered with earth, as layers, root very freely,
and make bearing plants in a couple of years, or very fre-
quently indeed bear the next season.

But the finer varieties of the vine are almost universally
propagated by cuttings, as that is a very simple mode, and an
abundance of the cuttings being afforded by the annual trim-
ming of the vines.

When cuttings are to be planted in the open border, a
somewhat moist and shaded place should be chosen for this
purpose. The cuttings should then be made of the young
wood of the previous year’s growth, cut into lengths about a
foot long, and having two or three buds—one near the top,
one at the bottom, and the third in the middle. Before plant-
ing the cutting, pare off its lower end smoothly, close below
the buds, and finally plant it in mellow soil, in a slit made by
the spade, pressing the earth firmly about it with the foot.*

The rarer kinds of foreign grapes are usually grown by
cuttings of shorter length, consisting only of two buds; and
the most successful mode is to plant each cutting in a small
pot, and plunge the pots in a slight hot-bed, or place the cut-
tings at once in the mould of the bed itself. In either case
they will make strong plants in the same season.

But the most approved way of raising vine plants in pots

* In sandy or dry soils, to insure greater success, cover the upper
end of the cutting with grafting-wax, or something of the kind, to
prevent evaporation. The practice of growing grapes from single
eyes, by making cuttings of one eye each, and callusing them in sand,
in the cellar or pit, has been recently renewed. The cuttings are
made of one eye each, placed in sand, in a cool cellar or shed, free
from frost, and in spring planted out, covering the bud half an inch
or so with soil, and over the whole spreading a mulch of tan-bark or
sawdust one or two inches deep.

318 THE GRAPE.

is that of propagation by eyes, which we have fully explained
in the first part of this work. This, as it retains the least
portion of the old wood, is manifestly the nearest approach
to raising a plant from the seed, that most perfect of all
modes with respect to the constitution of a plant. In the
case of new or rare sorts, it offers us the means of multiplying
them with the greatest possible rapidity. As the grape
usualiy receives its annual pruning in autumn or winter,
the cuttings may be reduced to nearly their proper length,
and kept in earth, in the cellar, until the ensuing spring.
The hardier sorts may be buried in the open ground.

The foreign and the native grapes are very different in their
habits in this climate, and therefore must be treated differ-
ently. The native sorts are cultivated with scarcely any fur-
ther care than training up the branches to poles or a trellis,
and are, on this account, highly valuable to the farmer; while
the European varieties are of little value in this climate ex-
cept with especial care, and are therefore confined to the
garden.

1. Culture of the Foreign Grape.

The climate of the temperate portion of this country, so
favorable to all other fruits, is, unfortunately, not so for the
foreign Grape. This results, perhaps, from its variability,
the great obstacle being the mildew, which, seizing upon the
young fruit, prevents its further growth, causes it to crack,
and renders it worthless. Unwilling to believe that this was
not the fault of bad culture, many intelligent cultivators, and
among them men of capital and much practical skill, have at-
tempted vineyard culture with the foreign sorts in various
sections of the country, under the most favorable circumstan-
ces, and have uniformly failed. On the other hand, the very
finest grapes are produced under glass, in great quantities, in
our first-rate gardens. In the small yards or gardens of our
cities, owing to the more uniform state of the atmosphere, the
foreign Grape thrives pretty well; and finally, in all gardens
of the Middle States the hardier kinds may, under certain
modes of culture, be made to bear good fruit.

Without entering into any inquiries respecting the particu-
lar way in which the mildew (which is undoubtedly a para-
sitical plant) is caused, we will endeavor to state concisely
some practical truths, to which our own observation and
experience have led us, respecting the hardy culture of the
foreign Grape.

In the first place, it is well known to gardeners here that
young and thrifty vines generally bear one or two fair crops

THE GRAPE. | 319

of fruit; second, that as the vine becomes older, if it is
pruned in the common mode (that is to say, the spurring-in
_ mode of shortening the side branches, and getting fresh bear-
_ ing shoots from main branches every year), it soon bears only
-mildewed and imperfect fruit; and, finally, that the older
_ and larger the vine, the less likely is it to produce a good crop.
_ This being the case, it is not difficult to see that as the
a young and highly vigorous state, it follows, if we allow a
_ plant to retain only young and vigorous wood, it must neces-
_ sarily preserve much of the necessary vigor of constitution.

And this is only to be done, so far as regards training, by
_ what is called the renewal system.

The renewal system of training consists q@ . a
in annually providing a fresh supply of
young branches, from which the bearing
shoots are produced, cutting out all the
branches that have borne the previous
year. Fig. 37 represents a bearing vine
treated in this manner, as it would appear
in the spring of the year after having been
pruned. In this figure @ represents the a

_ two branches of last year’s growth, trained Renewal Training.
up for bearing the present year; 6, the
places occupied by the last year’s wood, which, having
borne, has been cut down to within an inch of the main arm,
ce. The present year, therefore, the two branches, a, will
‘throw out side shoots, and bear a good crop, while the young
branches will be trained up in the places of 6, to bear the next
year, when «@ are in like manner cut down.

This renewal training will usually produce fair fruit, chief-
ly, as it appears to us, because the ascent and circulation of
the sap, being mainly carried on through young wood, is vig-
orous, and the plant is healthful and able to resist the mil-
dew; while, on the contrary, the circulation of the sap is
more feeble and tardy through the more compact and rigid
sap-vessels of a vine full of old wood.*

The above mode of training is very easily understood, but
we may add here, for the benefit of the novice: Ist, that
vines, in order that they may bear regularly and well,
should always be kept within small bounds; 2d, that they
should always be trained to a wall, building, or upright trel-
hs ;t and, 3d, that the leaves should never be pulled off to

* See Hoare on the Grape- Vine.
+ And never on an arbor, except for the purposes of shade.

320 THE GRAPE.

promote the ripening of the fruit. The ends of the bearing
shoots may be stopped (pinched off) when the fruit is nearly §
half grown, and this is usually all the summer pruning that, ©
under our bright sun, the grape-vine properly treated requires.

Following out this hint, that here the vie only bears well
when it is young, or composed mainly of young wood, an in-
telligent cultivator near us secures every year abundant crops of
the Chasselas by a system of renewal by layers. Every year,
from his bearing vines, he lays down two or more long and
clean shoots of the previous year’s growth. These root
freely, are allowed to make another season’s growth, and then
are made to tuke the place of the old plants, which are taken
out; and by this continual system of providing young plants
by layers he always succeeds in obtaining from the same
piece of ground fair and excellent grapes.

CULTURE UNDER GLAss WITHOUT ARTIFICIAL Heat. The
great superiority of this fruit when raised under glass, ren-
ders a vinery an indispensable feature in every extensive
garden. Even without fire-heat, grapes may, under our bright
sun, be grown admirably ; the sudden changes of the weather
being guarded against, and the warmth and uniformity of the
atmosphere surrounding the vines being secured. Cheap
structures of this kind are now very common, and even the
Muscat of Alexandria, and other sorts which are usually
thought to require fire-heat, ripen regularly and well with
moderate attention. . .

A vinery of this kind may be erected so as to cost very lit-
tle, nearly after the following manner: Its length may be
thirty feet ; its width sixteen feet; height at the front two
feet; at the back, twelve feet. This part of the structure
may all be built of wood, taking for the frame cedar or locust
posts, setting them three and a half feet in the ground, the
portion rising above the ground being squared to four or five
inches. On the posts (which are placed six feet apart) nail,
on both sides, matched and grooved planks, one and a quarter
inches thick. The space between these planks not occupied
by the post, fill in with dry tan, which should be well rammed
down. The rafters should be fixed, and from three to four
feet apart. The sashes forming the roof (which are all the
glass that will be necessary) should be stationary, ventilation
being given by small windows at the top of the back wall,
fitted with hinges, to be opened or shut at pleasure by means
of a pulley cord. The building will, of course, front the
south, and the door may be at either end.

The border for the grapes should be made partly on the in-
side and partly on the outside of the front wall, so that the
roots of the vines may extend through to the open border.

2 ee Ly

THE GRAPE. | 321

A trellis of wire should be fixed to the rafters, about sixteen
inches from the glass, on which the vines are to be trained.
Early in the spring the vines, which should be two-year-old

_ roots, may be planted in the inside border, about a foot from

the front wall, one vine below each rafter.

Soit. The border should be thoroughly prepared and pul-
verized before planting the grapes. Two-thirds of mellow
sandy loam, mixed with one-third of a compost formed of
well-fermented manure, bits of broken charcoal, and a little
lime rubbish, forms an excellent soil for the grape in this
climate. If the soil of the garden is old, or is not of a proper
quality for the basis of the border, it is best to prepare some
for this purpose by rotting and reducing beforehand a quantity
of loamy turf from the road-sides. The depth of the border
need not exceed two feet, but if the subsoil is not dry at all.
seasons it should be well drained, and filled up half a foot
below the border with small stones or brick-bats.

Prunine. Decidedly the best mode of pruning for a cold
house, or vinery without fire-heat, is what is called the long
or renewal mode, which we have already partially explained.
Supposing the house to be planted with good young plants,
something like the following mode of training and pruning
may be adopted. The first season one shoot only is allowed
to proceed from each plant, and this, at the end of the first
season, is cut down to the second or third eye or bud. The
year following two leading shoots are encouraged, the strongest
of which is headed or stopped when it has extended a few
joints beyond the middle of the house or rafter, and the
weaker about half that length. In November these shoots
are reduced, the strong one having four or five joints cut
from its extremity, and the weaker one to the third eye from
its lower end or place of origin. In the third season one
leading shoot is laid in from each of these, the stronger one
throwing out side shoots on which the fruit is produced, which
side shoots are allowed to mature one bunch of grapes each,
and are topped at one or two joints above the fruit. No side
shoots are allowed to proceed from the weaker shoot, but it is
laid in to produce fruit the ensuing season, so that, by the
third season after planting, the lower part of the house or
rafters is furnished with a crop of fruit proceeding from wood
of the preceding year. At next autumn pruning the longest
of these main shoots is shortened about eighteen inches from
the top of the rafter, and the next in strength to about the
middle of the rafter, and all the spurs which had borne fruit
are removed. Each vine is now furnished with two shoots
of bearing wood, a part of old barren wood which has already
produced fruit, and a spur near the bottom for producing a

2] = :

322 THE GRAPE.

young shoot for the following year. In the fourth summer a
full crop is produced, both in the lower and upper part of the
house, the longer or oldest shoot producing fruit on the upper —
part of its length, and the shorter on its whole length; from
this last a leading shoot is laid in, and another to succeed it
is produced from the spur near the bottom. At the next
autumn pruning the oldest or longest shoot which has now
reached the top of the house, is entirely cut out and removed,
and replaced by that which was next in succession to it, and
this in its turn is also cut out and replaced by that imme-
diately behind it, a succession of a yearly shoot being obtained
from the lower part of the old stem. (McJZntosh.) This is
decidedly the most successful mode for a vinery without heat,
producing abundant and fair crops of fruit. Hoare, who is
one of the most experienced and ingenious writers on the
grape, strongly recommends it, and suggests that “the old
wood of a vine, or that which has previously produced fruit,
is not only of no further use, but is a positive injury to the
fertility of the plant. The truth of this remark depends on
the fact that every branch of a vine which produces little or
no foliage appropriates for its own support a portion of the
juices of the plant that is generated by those branches that do
produce foliage.”

Routine oF Curture. In a vinery without heat this is
comparatively simple. As soon as the vines commence swel-
‘ling their buds in the spring they should be carefully washed
with mild soap-suds, to free them from any insects, soften the
wood, and assist the buds to swell regularly. At least three
or four times every week they should be well syringed with
water, which, when the weather is cool, should always be done
in the morning. And every day the vine border should be
duly supplied with water. During the time when the vines
are in blossom, and while the fruit is setting, all sprinkling or
syringing over the leaves must be suspended, and the house
should be kept a little more closed and warm than usual, and —
should any indications of mildew appear on any of the branches
it may at once be checked by dusting them with flower of
sulphur. Air must be given liberally every day when the
temperature rises in the house, beginning by opening the rear
windows a little in the morning, more at mid-day, and then
gradually closing them in the same manner. To guard against
the sudden changes of temperature out of doors, and at the
same time to keep up as moist and warm a state of the atmos-
phere within the vinery as is consistent with pretty free ad-
mission of the air during sunshine, is the great object of cul-
ture in a vinery of this kind.

Thinning the fruit is a very necessary practice in all vine-

THE GRAPE. 3238

s, and on it depends greatly the flavor as well as the fine
‘appearance and size of the berries and bunches. The first
thinning usually consists in taking off all superfluous blossom-
buds, leaving only one bunch in the large sorts, or two in the
small ones, to each bearing shoot. The next thinning takes
place when the berries are set and well formed, and is per-
formed with a pair of scissors, taking care not to touch the
berries that are left to grow. All this time one-third of the
berries should be taken off with the point of the scissors,
especially those in the centre of the cluster. This allows the
remainder to swell to double the size, and also to form larger
bunches than would otherwise be produced. Where the
bunches are large, the shoulders should be suspended from.
the trellis by threads, in order to take off part of the weight
_ from the stem of the vine. The last thinning, which is done
_ chiefly to regulate the form of the bunch, is done by many
gardeners just before the fruit begins to color—but it is
_ scarcely needed if the previous thinning of the berries has
been thoroughly done.

The regular autumnal pruning is best performed about the
middle of November. The vines should then be taken down,
laid down on the border, and covered for the winter with a
thick layer of straw or a slight covering of earth.

CULTURE UNDER GLASS WITH FrRE-HEAT. As the foreign
Grape is almost the only fruit of temperate climates which
cannot be raised in perfection in the open air in this climate,
we shall give some concise directions for its culture in vine-
ries with artificial heat. Those who only know this fruit as
the Chasselas or Sweetwater appears, when grown in the open
air, have little idea of the exceeding lusciousness, high flavor,
size, and beauty of such varieties as the Black Hamburgh or
Muscat of Alexandria, when well grown in a first-rate vinery.
By the aid of artificial heat, which in this climate is, after all,
chiefly required in the spring and autumn, and to counteract
any sudden cold changes of atmosphere, this most admirable
fruit may easily be produced for the dessert from May till
December. Indeed, by vineries constructed in divisions, in
some of which vines are forced and in others retarded, some
have Grapes nearly every month in the year.

Construction of the Vinery. The vinery with fire-heat
may be built of wood, and in the same simple manner as just
described, with the addition of a flue above the surface of the
ground, running close along the end, two feet from the front:
wall, and about a foot from the back wall, and returning into
a chimney in the back wall over the furnace.*

CO ee

alld

* Heating by hot water is considered more successful in its results,

4
_ |
-

324 THE GRAPE.

For the sake of permanence, however, a vinery of this kind ’
is usually built of brick; the ends and front wall eight inches —
thick ; the back wall a foot thick—or eight inches, with occa-

Vig
oe
/
a
a
4
4
4

‘

&
'

‘ E
J

’

}

one ESOS

Plan and Section of a Vinery, with Fire-heat.

sional abutments to increase its strength. In fig. 38 (1) is
shown a simple plan of a vinery of this kind. In this the
surface of the ground is shown at a, below which the founda-
tion walls are sunk three feet. Above the surface the front
wall, 6, rises two feet, the back wall, c, twelve feet, and the
width of the house is fourteen feet. On these walls are placed
the rafters, from three to four feet distant.

In the present example the flues are kept out of the way,
and the space clear, by placing them in a square walled space
directly under the walk; the walk itself being formed by an
open grating or lattice, through which the heat rises freely.
The arrangement of the flue will be better understood by re-
ferring to the ground plan (II). In this the furnace is indi-
cated at d,in the back wall ;* from this the flue rises gradually

because of enabling a more even and steady temperature to be main-
tained. The expense is somewhat greater at first—but in the end,
perhaps, most economical.

_ + This furnace should be placed two feet below the level of the flue
at ¢, in order to secure a draught, after which it may be carried quite
level till it enters the chimney. An air-chamber may be formed
round it, with a register to admit heated air to the house when neces-
sary. A furnace fourteen inches square and deep, with an ash-pit be-
low, in which anthracite coal is burned will be found a very easy and
perfect mode of heating a house of this width, and thirty feet long.

‘ THE GRAPE. 325
-

to e, whence it continues nearly the length of the house, and
returning enters the chimney at 7 For the convenience of
_ shelter, firing, etc., it is usual to have a back shed, g, bebind

the back wall. In this shed may be a*bin for wood or coals,
and a sunk area (shown in the dotted lines around d, f*), with
steps to descend to the furnace and ash-pit. There are two
doors, f, in the vinery at either end of the walk.

The border should be thoroughly prepared previously to
planting the vines, by excavating it two feet deep and filling
it up with suitable compost. This is best formed of one-half
loamy turf, well rotted by having been previously laid up in
heaps (or fresh and pure loamy soil from an old pasture or
common); one-third thoroughly fermented horse or cow
manure, which has lain in a turf-covered heap for three months ;
and one-third broken pieces of charcoal and old lime rubbish :
the whole to be thoroughly mixed together before planting
the vines.

The vines themselves should always be planted in a border
prepared inside of the house; and in order to give the vines
that extent of soil which is necessary for them, the best culti-
vators make an additional border, twelve or fourteen feet wide
outside, in front of the vinery. By building the foundation
of the front wall on piers, within a couple of inches of the sur-
face, and supporting the wall above the surface on slabs of
stone reaching from pier to pier, the roots of the vines easily
penetrate to the border on the outside.

The vines should be planted early in the spring. Two-
year-old plants are preferable, and they may be set eighteen
inches from the front wall—one below each rafter, or, if the
latter are over three feet apart, one also in the intermediate
space.

The pruning and training of the vines we have already de-
scribed. The renewal system of pruning we consider the best
in all cases. The spur system is, however, practised by many
gardeners, with more or less success. This, as most of our
readers are aware, consists in allowing a single shoot to extend
from each root to the length of the rafters; from the sides of
this stem are produced the bearing shoots every year; and
every autumn these spurs are shortened back, leaving only one
bud at the bottom of each, which in its turn becomes the bear-
ing shoot, and is again cut back the next season. The fruit is
abundantly produced, and of good flavor, but the bunches are
neither so large nor fair, nor do the vines continue so long in
a productive and healthy state, as when the wood is annually
renewed.

The essential points in pruning and training the vine,

whatever mode be adopted, according to Loudon, “are to

326 THE GRAPE.

shorten the wood to such an extent that no more leaves shall
be produced than can be fully exposed to the light; to stop
all shoots produced 1 in the summer that are not likely +0 be re-
quired in the winter pruning, at two or three joints, or at the
first large healthy leaf from the stem where they originate ;
and to stop all shoots bearing bunches at one joint, or at most
two, beyond the bunch. As shoots which are stopped generally
push a second time from the terminal bud, the secondary shoots
thus produced should be stopped at one joint. Andif at that
joint they push also, then a third stopping must take place at
one joint, and so on as long as the last terminal bud continues
to break. Bearing these points in mind, nothing can be more
simple than the pruning and training of the vine.”

When early forcing of the vines is commenced, the heat
should be applied very gently for the first few days, and after-
wards very gradually increased. Sixty dégrees of Fahren-
heit’s thermometer may be the maximum till the buds are all
nearly expanded. When the leaves are expanded, sixty-five
may be the maximum and fifty-five the minimum temperature.
When the vines are in blossom, seventy-five or eighty in mid-
day, with the solar heat, should be allowed, with an abun-
dance of air, and somewhat about this should be the average
of mid-day temperature.

To insure a good crop of Grapes, we are satisfied that
they must have—plenty of heat—plenty of air—plenty of
morsture—severe thinning of bunches—and severe thinning of
berries. The vines, also, must be pruned often, and kept
free; the wood never crowded. Great attention must be
paid to the airing of the house, which must be done gradually,
that there may be at no time a sudden change in the temper-
ature.

With such attention, and the prerequisite of a rich border,
on a dry subsoil, good crops of fine Grapes are always to be
obtained. The vines require much moisture until they have
completed their last swell, when the moisture should be with-
drawn.

INsEcTS AND DisEAsEs. When properly grown under glass
the Grape is a very vigorous plant, liable to few diseases.
The bleeding which often happens at the commencement of
growth, usually ceases without doing harm when the foliage
begins to expand. If excessive, it may be stopped by a mix-
ture of three parts of cheese-parings and one part lime applied
to the wound. The red spider, which sometimes infests vine-
ries kept at a high temperature, is usually destroyed by
coating over the flues with a wash of quick-lime and sulphur,
after which the house must be kept closed for half a day. The
smaller insects which occasionally prey upon the young

THE GRAPE. 327

pots are easily kept down by syringing the parts affected
th a solution of whale-oil soap.
Varieties. ‘There are in the catalogue a vast number of

h mes of Grapes, many of which belong to the same fruit.
But there are really only twenty or thirty varieties which are

at all worthy of cultivation in gardens. Indeed, the most

experienced gardeners are satisfied with a dozen of the best

rts for their vineries.

have been introduced.

ay Black Lisbon.

3 Alicantenivein.

posh tender, juicy.

We will describe some of the finest foreign Grapes that

FOREIGN GRAPES.

ALICANTE.

Black St. Peters.
- Black Spanish.
-Meredith’s Alicante. St. Peters.
Blauer von Alicante. Sanct Peter’s Traube.
Schwarzer Spanischer.

Black Portugal.
Black Valentia.
Espagnin Noir.

kin tough, rather fnae jet black, with a blue bloom.

; : Buack HamBurRGH.

if Warner’s Black Hamburgh. Frankenthaler.
Purple Hamburgh. Frankenthaler Gros Noir.
5 Red Hamburgh. Trollinger.

_ Brown Hamburgh. Blue Trollinger.
Dutch Hamburgh. Troller.

_ Victoria. Welscher.

Salisbury Violet., Fleisch Traube.

_ Hampton Court Vine. Hudler.

__- Valentine’s. Languedoc.
Gibraltar. Mohrendutte.

_ Frankendale. Weissholziger Trollinger.
& Black Frankenthall.

_ The Black Hamburgh has long been considered the first of
black Grapes for the vinery, but it will very rarely perfect
. fruit out of doors. Its very large size and most luscious
avor render it universally esteemed.
Bunches large (about nine inches deep), and mostly with

two shoulders, making it broad at the top.
arge, roundish, slightly inclining to oval. Skin rather thick,
eep brownish purple, becoming nearly black at full maturity.
lavor very sugary and rich. A good and regular bearer.

Berries very

328 THE GRAPE.

Brack Muscat oF ALEXANDRIA.

Red Muscat of Alexandria. Red Frontignac of Jerusalem, 7
Muscat Hamburgh. ;

Bunches large and shouldered. Berries large, oval. Skin
thick, of a reddish color, becoming black at maturity. Flesh
quite firm, with a rich musky flavor. Requires a vinery with
fire-heat. ;
Back PRINCE.

Boston. Sir A. Pytches’ Black.
Pocock’s Damascus. Steward’s Black Prince,

The Black Prince is very highly esteemed. It is hardier
than the Black Hamburgh, bearing profusely, with the easiest
culture, in the vinery. ot
Bunches long and not generally shouldered. Berries larg e,
rather thinly set, oval. Skin thick, black, covered with
a thick blue bloom. Flesh tender, juicy, rich sugary
sprightly.
Bowoop Muscat.
Tynningham Muscat.

A new variety, claimed as a seedling from the Muscat
of Alexandria, which it closely resembles, but has rather
shorter-jointed wood, and sets its fruit and bears well, .
é

CHASSELAS Musqus.
Musk Chasselas. Le Cour. St. Albans.

A very delicious Grape, the highest flavored Chasselas,
having much of the flavor of the Muscat of Alexandria.

Bunches of medium size, long and ‘rather loose. Berries
middle size, round. Skin thin, yellowish white. Flesh
tender, with an abundant juice, of a rich musky flavor.
Leaves smaller and deeper green than those of the Sweetwater
or Muscadine. Requires heat.

DucuHEss oF BUCCLEUGH.

A grape of recent introduction, and highly praised. It is
said to be a cross between the Muscat and Chasselas Musqué.
Bunches large, long, tapering, slightly shouldered. Berries
medium, roundish. Early, and an abundant bearer. Suiteo
for a hot or cold vinery.

EARLY GOLDEN FRONTIGNAN.

A variety adapted to hot or cold vineries.
Bunch long, medium, not shouldered. Berries medium

THE GRAPE. 329

round, yellow, with minute dark dots. Flesh juicy, sprightly,
_ melting, sweet.

S EARLY SAUMUR FRONTIGNAN.
Muscat de Saumur. Muscat Hatif de Saumur.
| Madeleine Musquée de Courtiller. Précoce Musqué.

A very early variety, ripening well in a cold vinery.
Bunches small, compact, shouldered. Berries medium,
- roundish flattened. Skin thin, translucent amber color at
maturity. Flesh juicy, with a pleasant, slight Muscat
flavor.

EARLY SILVER FRONTIGNAN.

Bunch medium to large, shouldered. Berries large, round-
ish oval, whitish yellow, with a silver bloom. Flesh very
_ tender, melting, rich, very juicy, and agreeable. An early

and productive sort, suited to hot or cold vinery.

le Earty SMYRNA FRONTIGNAN.
Muscat de Smyrne. Isaker Daisiko,

One of the earliest sorts, well suited for a cold vinery.

Bunches medium, well set, not shouldered. Berries
medium, round, bright amber. Flesh melting, rich, juicy,
delicious.

FINTINDO.

This Grape is of Italian origin, brought to notice by M. De

_ Bavay, of Vilvorde, who received it of Major Esperen, and

is said to have been discovered by the French army in Naples.
Its growth is vigorous. Peduncle very stout.

Bunch large, compact, and shouldered. Berries of the
largest size, nearly round, slightly oval. Skin dark violet.
Flesh abounds in a sugary juice, and has a peculiarly pleasant
aroma. It has a resemblance to the Black Hamburgh, but is
considerably earlier.

Foster’s WHITE SEEDLING.

A new variety, described as superior to the Royal Musca-
dine, and ripening at the same time.

Bunches large, sets well. Berries above medium, roundish
oval, yellowish amber. Flesh tender, melting, sweet, and
rich flavored. Said to have the character of hanging without

_ shrivelling.

330 THE GRAPE.

GOLDEN CHAMPION.

A new variety but just introduced. It is described in the
Gardener’s Magazine as remarkably free and robust in growth,
and of as easy culture as Black Hamburgh.

Bunches large, of a slightly-taperimg form, and heavily
shouldered. Berries extra large, obovate or ovate, slightly
pointed—in some instances almost round. Flesh firm, yet
remarkably juicy, tender, and rich flavor.

GOLDEN HAMBURGH.
Busby’s Golden Hamburgh. Stockwood Park Golden Hamburgh.

A new white Grape of excellent quality. Requires care-
ful cultivation, as it soon decays after ripening.

Bunches large, somewhat loose, shouldered. Berries large,
roundish oval, rich yellow. Skin thin. Flesh tender, juicy,
rich, melting, sweet.

GREEN’s PROLIFIC.

A new variety, originated by W. R. Green, Newburgh, N.
Y. Vine a strong grower, very productive, and sets well.

Bunch large, long, shouldered, very compact. Berry me-
dium, round, deep black, blue bloom, raised a little at apex.
Flesh juicy, melting, sweet, vinous.

GrRIzzLy FRONTIGNAN.

Red Frontignan. Muscat Gris. Grizzly Frontignac.
Muscado Rosso. Red Constantia. Kimmel Traube.
Muscat Rouge. Grauer Muscateller.

This delicious Grape requires to be grown in a vinery,
when it is, to our taste, scarcely surpassed.

Bunches rather long, with narrow shoulders. Berries
round, of medium size, and growing closer upon the bunches
than those of the White Frontignan. Skin thick, pale brown,
blended with pink and yellow. Flesh very juicy, rich, musky,
and high flavored.

JuRA Muscat.
Muscat Noir de Jura.

A valuable Grape. Vine very prolific.

Bunches long, tapering, slightly shouldered. Berries above
medium, oval, and well set. Skin purplish black or dark
chocolate, with a thin blue bloom. Flesh solid, tender, juicy,
richly flavored, with a fine Muscat aroma.

THE GRAPE. aoe

Lapy Downe’s.
'» Lady Downe’s Seedling.

‘This variety was grown from seed of the Black Morocco
erossed by the Chasselas or Sweetwater. It is among the
most valuable, ripening its fruit and hanging a long time—
Hogg says, from August until March.

- Bunches large, rather loose, shouldered. Berries above
medium, roundish oval. Skin rather thick, reddish purple,
becoming quite black, with a delicate bloom. Flesh dull
white, firm, sweet, and richly flavored.

Muscat oF ALEXANDRIA.

Alexandrian Frontignan. Moscatel Gordo Blanco.

Charlesworth Tokay Malaga. Panse Musquée.

Muscat Escholata. Passe Musquée.

Muscat Grec. | Tottenham Park Muscat.
Muscat of Jerusalem. Uva Salamana.

Muscat of Lunel. White Muscat of Alexandria.
Muscat Romain. Muscat Esculata ?

_ A well-known Grape which furnishes the Muscatel Rai-
sins, from Spain. It requires a high temperature to ripen it
thoroughly.

Bunches very large, long, loose, shouldered. Berries large,
oval, unequal in size. Skin thick, pale amber, thin white
b oom. Flesh firm, moderately juicy, sweet and rich, fine
Muscat flavor.

PRIMAVIS FRONTIGNAN.

_An early ripening variety that sets well and is produc-

ve.

_ Bunches large, long, shouldered, berries medium to large,

ound, amber. Flesh rather solid, tender, juicy, sweet, and

ich. One of the finest of the Muscat Chasselas family.
arly.

RoyaLt MuscADINE,

Amber Muscadine. Chasselas de Fontainebleau.
Early White Teneriffe. D’ Arbois.

Golden Chasselas. Raisin de Champagne.
White Chasselas. Amiens.

Chasselas doré. Campanella Bianca.
Chasselas blanc. White Nice, or Xeres.

_A truly excellent Grape in all respects—one of the very
est for hardy culture in this climate, or for the vinery. It

332 THE GRAPE.

is everywhere highly esteemed, and is the Chasselas par ¢
cellence of the French. ;

Bunches large and shouldered. BerrieS larger than thos
of the Sweetwater, round. Skin thin, at first greenish white
but turning to an amber color when fully ripe. Flesl
tender, with a rich and delicious flavor. Ripens here abou
the 20th of September. Wood and foliage stronger thai
those of the Sweetwater.

SYRIAN.
Jews. Palestine. Terra de la Promise.

This is believed to be the Grape mentioned in the Scrip
tures as found by the Israelites on the brook of Eshcol, th
bunches of which were so large as to be borne on a staff b
two men. It is a very superb-looking fruit, and has beer
grown in this country to very large size. In Englan
bunches of it have been produced weighing 194 lbs.

Bunches enormously large, and regularly” formed, with
broad shoulders. Berries large, oval. Skin thick, white a
first, but becoming a tawny yellow or amber when at fu
maturity. Flesh firm and solid, moderately juicy and sweet
though not rich. Will hang till Christmas in a vinery
The wood and foliage are very large.

TRENTHAM BLACK.
Long Noir d’ Espagne.

A fine variety, well suited to the cold vinery. It ripen:
with Black Hamburgh, but will hang plump and fresh lon;
after that variety has shrivelled.

Bunches large, tapering, and shouldered. Berries abov
medium, oval. Skin tough, jet black, covered with a thi
bloom. Flesh melting, juicy, rich, sugary, vinous.

TROVEREN FRONTIGNAN.
Troveren. Muscat Troveren. Muscat Troveren Blanc.

This, says Rivers, is one of, if not the finest of all th
Frontignans. A great bearer, and with a rich Muscat flavoi
in the fruit.

Bunches large. Berries very large, roundish oval, green:
ish, changing to pale amber. Flesh firm and crackling, juicy
sweet, and acid. Requires fire heat.

THE GRAPE. 3393

TYNINGHAM Muscat.

_A late variety that sets well and is very productive.
Bunches very large, double-shouldered. Berries large,
val, amber yellow, slight bloom. Flesh solid, juicy, sweet,
of a rich Muscat flavor.

WHITE FRONTIGNAN.

White Constantia. Moscado Bianco.

Muscat Blanc. e Weisser Muscateller.
Moschata Bianca. Nepean’s Constantia.
Muscateller. Muscat Blanc de Jura.
White Frontniac. Moscatel Commun.
Raisin de Frontignan. Weisse Muscaten Traube.

The White Frontignan is a very favorite Grape, as the
any names quoted above, by which it is known in various
yarts of Europe, sufficiently prove. Its hardy habit, uniform
sroductiveness in the vinery, and most luscious flavor, make
»t everywhere esteemed.

Bunches of medium size, or pretty long, and without
shoulders. Berries middle-sized, round, rather thickly set. -
Skin thin, dull white or yellow, covered with a thin bloom.
Flesh tender, with a rich, perfumed, musky flavor.

WHitE NICE.

A very large and showy fruit, and, in a vinery with fire-
heat, a very excellent sort. M’Intosh, an English gardener
of reputation, has grown bunches of this the White Nice to
the enormous weight of eighteen pounds, and considers it
“ one of the noblest of grapes.”

Bunches very large, with loose shoulders. Berries round-
ish, medium size, thinly distributed over the shoulders and
sides of the bunch. Skin thin, rather tough, greenish white,
becoming, finally, a little yellowish. Flesh crisp, sweet, and
of very good flavor. Leaves and wood very strong, the latter
remarkably downy beneath.

Waiter Tokay,
Genuine Tokay. Gray Tokay. Tokai blanc.

This is the fruit from which the delicious Tokay wine of
Hungary is made. Its flavor is good, and its aroma pecu-
liarly agreeable. .

Bunches of medium size, compact. Berries rounded oval,
closely set. Skin thin, of a dull white. Flesh very delicate,
sweet, and perfumed.

334 THE GRAPE.

AMERICAN GRAPES.

The better varieties of the native Grapes are among th
most valuable of fruits in the Middle States. Hardy, vigor.
ous, and productive, with a moderate amount of care theyg
yield the farmer and the common gardener, to whom the finer
foreign sorts, requiring much attention and considerable ex-
pense in culture, are denied, the enjoyment of an abundance
of very good fruit.

The grape region has been lately greatly extended by th
addition of new varieties, which, in consequence of ripenin
their fruit much earlier than the Isabella and Catawba,
are suited to two or. three degrees of latitude farther north
than the limit of the cultivation of these varieties.

The garden culture of the hardy native grapes, although
not very difficult, cannot be accomplished, so as to give the
fruit in perfection, without some attention to their habits and
wants. The soil should be dry, deeply worked, and well en-
riched, always bearing in mind that it is an essential point to
secure a perfectly open, sunny exposure, as it may always be
assumed that with us no atmosphere can be too warm or
bright for the grape; for although it will make the most
vigorous shoots in the shade of trees or buildings, yet the
crops will be small, the fruit poor and uncertain, and the
vines likely to fall a prey to mildew.

In the second place, the vines should be kept within moderate
bounds, and trained to an upright trellis. The Isabella and’
Concord are so rampant in their growth when young, that the
indulgent and gratified cultivator is but too apt to allow them
to overbear; the border should always be given to the ex-
clusive occupancy of the vines, and the roots should be
allowed space proportional to the branches they are to carry.|
By observing these directions, and not suffering the vines to
overbear, they may be continued a long time in full vigor and
productiveness.

The system of pruning and training these grapes generally
‘pursued is the upright mode, with the spur mode of training.
The first season’s growth of a newly planted vine is cut back
to two buds the ensuing fall or spring. These two buds are
allowed to form two upright shoots the next summer, which
at the end of the season are brought down to a horizontal
position, and fastened each way to the lower horizontal rail o
the trellis, being shortened at the distance of three or four
feet from the root—or as far each side as the plant is wished
to extend. The next season, upright shoots are allowed to
grow one foot apart, and these, as soon as they reach the top

- THE GRAPE. 335
of the trellis, are also stopped. The next year, the trellis being
Milled with the vines, a set of lateral shoots will be produced
from the upright leaders, with from one to three bunches upon
each, which will be the first crop. The vine is now perfect,
and, in the spur mode of pruning, it is only necessary at the
close of every season, that is, at the autumnal or winter
pruning, to cut back these lateral shoots or fruit-spurs to
within an inch of the upright shoot from which they sprang,
and a new lateral producing fruit will annually supply its
B place, to be again cut out at the winter pruning.

After several years’ bearing, if it is found that the grapes
‘fail in size or flavor, the vines should be cut down to the
#main horizontal shoots at the bottom of the trellis. They
will then speedily make a new set of upright shoots which will
f produce very abundantly, as at first.

f It cannot be denied that the renewal system of training
§ (507) is certain of yielding always the largest and finest fruit,
# shough not so large a crop—as half the surface of the vine is
Pevery year occupied with young wood, to take the place of
Pthat annually cut out.

What we have already stated (509) respecting pruning will
apply equally well here. If the vine is fully exposed to the
sum it will require very little summer pruning; in fact, none,
except stopping the young shoots three joints beyond the
farthest bunch of grapes, at mid-summer—for the leaves being
} intended by nature to elaborate the sap, the more we can retain
of them (without robbing the fruit unduly of fluids expended in
Jmaking new growth) the larger and higher flavored will be
the fruit; careful experiments having proved that there is no
}more successful mode of impoverishing the crop of fruit than
that of pulling off the leaves.

In the axils of the leaves by the side of the buds which
are to send forth shoots for next season’s crops, branches
alled laterals push forth, which should be pinched off at the
} first leaf, and at the next leaf where they start again; generally
the second stopping will be sufficient.
| The annual pruning of the hardy grapes is usually per-

'formed during mild days in February or March—at least a
}month before vegetation is likely 1o commence. Many culti-
}vators prefer to prune their vines in November, and, except
|for cold latitudes or exposures, this is undoubtedly the better
sseason.

VINEYARD CuLtTuRE. The vineyard culture of the native
}igrape is very simple. Strong, loamy, or gravelly soils are
| preferable—limestone and clay shale being usually the best—
pan da warm, open, sunny exposure being indispensable.

('F In preparing the soil, if it is loamy or gravelly, a simple

d
1

336 THE GRAPE.

deep ploughing is all that is requisite; but if it is dlayl
or underlaid with a clay hard-pan, the subsoil should be
thoroughly broken to a depth of not less than sixteen inches.
This, on most lands, can be done by means of a plough and
team. Steep side-hills or slopes must df course be prepared
by hand labor, digging and trenching the ground thoroughly
with the spade.

The vines are planted in rows, the distance from plant to
plant varying according as it is a strong and vigorous grower
like Concord, or a moderate short-jointed grower like Del-
aware. ‘The first are generally planted eight by eight feet or
eight by ten feet apart, and the latter four by six feet; while
varieties of intermediate vigor are placed at six by eight feet.
The renewal system of pruning is generally practised, and the
vines are trained both on stakes and wire trellis, the latter being
most generally considered as the best and most economical.

The ordinary culture is as simple as that of a field of Indian
corn—one man and horse with a plough, and the horse
cultivator, being able to keep a pretty large surface in good
order. The annual pruning is performed in autumn or winter,
top-dressing the vines when it is necessary in the spring; and
the summer work, thinning, tying, and gathering being chiefly
done by women and children.

The summer work is one requiring some care and watch-
fulness, although attendant with light labor, and, as we have
said, may be performed by women and children. In vine-
yard culture the long renewal system is most practised; by it
the vine the first year is permitted to make but one leading
shoot, all the buds likely to form other shoots being rubbed
off early in spring, or as soon as they have fully developed.
The second year this one cane, or the first year’s growth, is
cut down to two buds, and these are grown to two long canes,
all others, as the first year, being rubbed off. The third year
one of these canes of the second year’s growth is cut down to
two buds, and the other to four buds—the former again per-
mitted to make two good long stout canes, and the latter
allowed to produce about four or six clusters of fruit, all the
ground shoots being rubbed away. When the buds break in
spring, as soon as they are about one inch long the bearing
canes are to be examined, and all but one shoot at each axil
be rubbed out, otherwise there will be a mass of small shoots
and clusters without any perfect fruit. It is also in some
varieties deemed advisable to rub out entire all the buds of
each alternate joint, leaving only one-half the natural quantity
to fruit. When this is done the winter pruning of the bearing
cane should be somewhat longer than when each bud is
allowed to fruit.

a -

THE GRAPE. 337

_ The two buds or canes for the next year’s fruiting are al-
lowed to grow as long as they will, and are trained upright ;
the other, on which the fruit is grown, is carried off at an angle
f about forty-five degrees, and when it has made its shoots,
set its fruit, and grown so that there are three or four leaves
wr joints beyond the fruit, they are stopped by pinching, as we
iave advised in the training of foreign grapes, the only point
of difference being in permitting our native sorts more liberty.
d foliage. The following season, or fourth year, the cane
hich has this year borne fruit is cut down to two buds, and
he two canes of this year’s growth are cut to four or more
muds for fruit-bearing, and trained at an angle of forty-five
degrees each way, while the two buds on the bearing cane of
last year make canes for the succeeding year’s bearing.

Diseases AND InsEcTs. The mildew and rot are diseases
which most affect the success of grape culture in this country.
Many theories and suggestions as to their origin, cause, etc.,
have been promulgated and printed, but we feel that as yet no
clear and full explanation or cause has been adduced,—sud-
den changes of temperature, a cold night or two in the month
of August, a few days of foggy warm rain, followed by clear

unshine, often producing the disease, with serious results,
without regard to the most thorough practices of prevention
as advised by theorists.

The beetles which sometimes infest the grape-vines in sum-
mer, especially the large brownish yellow vine beetle (Peizd-
nota punctata), and the grape-vine flea-beetle (/altica chaly-
bea), are very destructive to the foliage and buds, and the
most effectual remedy is hand-picking when taken in
time.

GRAFTING the grape may be performed, and often quite suc-
‘cessfully. Operators differ in their opinion as to the best
season, some preferring the autumn, some early spring, and
some quite late spring. But, whatever time is taken, it must
‘be remembered that the union of the graft and stock should
valways be covered with earth, leaving the top or upper bud
of the graft level with the ground.

KereEpine. Grapes may be kept into mid-winter or even
‘spring. They should be gathered in a dry day, laid in tiers
of two bunches deep on shelves for a couple of days, then
vaired, and each bunch carefully wrapped in soft paper and
packed in boxes, not over five or six inches deep, and laid
away in a cool dry room. Another plan is to pack them in
layers with fine soft hay, cut by a cutting machine into about
inch-long bits, laying a layer of hay, then grapes, and then
thay again. If grapes are gathered before they are fully ma-
‘tured, they do not have as good flavor, nor are they as rich
22

338 , THE GRAPE.

and sweet as when fully ripe. In handling, be careful to
them always by the stem.

VARIETIES.

Apronpac.

The original vine of this Grape was discovered in the
grounds of J. G. Witherbee, Port Henry, Essex Co., N. Y.
and was introduced to notice by J. W. Bailey, of Plattsburgh
N. Y. The growth and foliage is much like Isabella, but no
as vigorous. It succeeds well in its locality, and many north,
but not as well south. 7

Bunches large, compact, sometimes shouldered. Berries
large, round. Skin thin, dark purplish black, covered with
a delicate white bloom. Flesh very tender, juicy, mild,
pleasant, sweet, one of the earliest to ripen.

ALLEN’s HyYprIp.

Originated with J. Fisk Allen, of Salem, Mass. It is a
hybrid between the native and foreign, and is one of the best:
in quality, and has peculiar crumpled leaves. The vine is:
not hardy and requires winter protection, but is vigorous and
productive, ripening quite early, and in sheltered situations |
is a most desirable variety.

Bunch medium to large, shouldered, compact. Berry
medium to large, round, sometimes depressed, Skin thin,
white, changing to pale yellow when fully ripe. Flesh ten-
der, juicy, sweet, rich, slightly vinous, and one of the best in
quality.

Barry.
Rogers’ No. 438.

?
Raised by E. 8. Rogers, of Salem, Mass. Vine vigorous,
productive; one of the best of the blacks.
Bunch rather large, short, broad, compact, often shouldered.
Berry large, roundish to oval, black. Flesh tender, nearly
free from pulp, juicy, sweet, pleasant. Ripens about the time
of Concord.

CANADA.
Arnold’s No. 16.
Raised by Charles Arnold, Paris, Canada West, from seed

of Clinton crossed with pollen of Black St. Peter’s. Vine
and foliage somewhat like Clinton. The fruit also resembles

339

THE GRAPE.

THE GRAPR,

Adirondac.,

339

THE GRAPE. 341

Clinton in appearance of bunch, but larger berry, and much
superior flavor.

Bunch medium to large, long, compact, sometimes shoul-
dered. Berry medium, nearly round, black, blue bloom.
Flesh free from pulp, tender, juicy, sweet, vinous, slightly
aromatic. Ripens about the time of Concord or just before.

CATAWBA.
Red Muncy. Catawba Tokay. Saratoga.
Michigan. Fancher. Emma.

This excellent native Grape was first introduced to notice
by Major Adlum, of Georgetown, D. C., and was found by
him in Maryland.

The Catawba is too late in ripening for general cultivation
in the Eastern and Northern States; but where it does suc-
ceed few Grapes are its superior. Clay shale soils appear to
give most richness to the fruit; but very handsome clusters
are grown in gravelly or sandy soils. It isa popular and
profitable market sort. Vine hardy and productive.

Bunches of medium size, somewhat loose, shouldered. Ber-
ries round (or sometimes slightly oval), pretty large. Skin
rather thick, pale red in the shade, but pretty deep red in the
sun, covered with a lilac bloom. Flesh slightly pulpy, juicy,
very sweet, with an aromatic, rich, musky flavor. Ripe from
the Ist to the middle of October, and should be allowed to
hang till fully ripe.

Mead’s Seedling, and Mammoth Catawba, and Peeschel’s
Mammoth are claimed as seedlings of the Catawba; but they
are so nearly identical as not to require distinct descriptions.
The Zane, White Catawba, Pond’s Seedling, James’ Seedling,
Clermont, also belong to this class.

ConcorD.
Main.

This fine hardy native Grape was raised from seed by E.
W. Bull, Concord, Mass. It is of very healthy, vigorous
habit, hardy and productive.

Bunch rather compact, large shouldered. Berries large,
globular, almost black, thickly covered with bloom. Skin
rather thick, with more of the native pungency and aroma
than the Isabella, which it resembles, but does not quite equal
in quality. Flesh somewhat buttery, moderately juicy, sweet,
with considerable toughness and acidity in its pulp. It is
more hardy than the Isabella, and ripens about ten days ear-
lier, consequently it is a very valuable variety for a large

RAPE.

THE GRA

342

j . THE GRAPE. 343
‘northern range where the Isabella does not ripen. It is very
opular, but as a market sort the fruit, if left to ripen before
athered, does not carry well long distances, and is liable to
‘drop from the bunch after a few days.

\ acs

CORNUCOPIA.
Arnold’s No. 2.

Raised in the year 1859, by Charles Arnold, from seed of

‘Clinton, crossed with St. Peter’s. Vine very healthy and
vigorous. Leaves large, dark green, smooth on both sides.
Wood short jointed. Very productive and a long keeper.
he skin being thin, the fruit sometimes cracks.
Bunch medium to large, nearly compact, shouldered ; berry
medium, round, very black with a slight blue bloom. Flesh
‘tender, juicy, sweet, vinous and sprightly. Ripens about the
time of Concord.

CREVELLING.
Catawissa Bloom. Bloomburg.
Columbia County. Laura Beverly ?

Claimed to be of Pennsylvania origin. Vine hardy and
wigorous, moderately productive. It has imperfect blooms,
but is said to be quite productive when grown side by side:
with Concord.

Bunch medium to large, long, loose, shouldered. Berries
medium, nearly round, black, with a blue bloom. Flesh
ender, very little pulp, juicy, sweet, and moderately rich,
more so than Concord. Ripens soon after Hartford Prolific.

CROTON.

A new early Grape raised by Stephen Underhill, of Croton

‘Point, N. Y., and is a hybrid between Delaware and Chasse-
jas de Fontainebleau. It is not yet fully tested, but is said to
be hardy, vigorous, and productive. The fruit is beautiful
and of the finest quality, well suited to the amateur, is likely
to prove a valuable early market grape, and is being planted
for that purpose.
- Bunch large, long, moderately compact, shouldered, some-
ames double shouldered, or small wings; berry medium,
Yound. Skin whitish green, changing to deep rich yellow
Where fully exposed. Flesh tender to the centre, juicy,
sugary, rich, and slightly aromatic. Ripens soon after Hart-
ford Prolific, or between that and Concord, and continues a
a long time in use.

THE GRAPE.

Coucord,

344 THE GRAPE,

Cornucopia.

Groton,

THE GRAPE. 345

346 THE GPAPE.

Delaware.

DELAWARE.
Heath. Italian Wine,

The precise origin of this Grape is not known. It was

THE GRAPE. 347

found many years since in the garden of Paul H. Provost,
Frenchtown, Hunterdon Co., N. J. It is moderately vigor-
ous in growth, with short-jointed wood. Quite hardy, re-
quires rich soil, open, and well drained, to produce the finest
of fruit. One of our most, if not the most, valuable sorts for
general cultivation. Very productive.

Bunch small, very compact, and generally shouldered.
Berries rather small, round. Skin thin, of a beautiful light
red, very translucent. It is without hardness or acidity in
its pulp, exceedingly sweet, but sprightly, vinous, and aro-
matic.

DIANA,

A seedling of the Catawba, raised by Mrs. Diana Crehore,
of Boston. It is a very fine fruit when well ripened, but
while it colors early, does not ripen much, if any, earlier than
Catawba. It is a very vigorous vine, requiring much room
and long pruning, and increases in productiveness and good
quality as the vines get age. It does not require a very rich
soil.

Bunches large, very compact, and heavy, not properly
shouldered, but often having a small bunch appended by a
long branch of the peduncle.

The color is a fine reddish lilac, thickly covered with bloom.
The berries round. The fruit when fully ripe abounds in fine
rich juice, vinous, and aromatic, from which all the offensive
native odor has disappeared. It hangs long on the vincs, is
not injured by severe frosts, and keeps admirably for winter
use.

ELSINGBURGH.
Smart's Elsingburg. Elsenborough. Elsinboro.

A very nice little Grape for the dessert, perfectly sweet
and melting, without pulp, originally brought from a town-
ship of this name in Salem Co., N. J. It is not a great deal
larger than the common Frost Grape in the size of the berry.
A moderate, but regular bearer, ripens well, and much esteemed
by many for the table.

Bunches pretty large, loose, and shouldered. Berries small,
round. Skin thin, black, covered with a blue bloom. Flesh
entirely without pulp, melting, sweet, and excellent. The
leaves are deeply five-lobed, pretty dark green, and the wood
rather slender, with long joints.

EuMELAN,

A chance seedling originated with the Messrs. Thorne, near
“Fishkill, N. Y. Vine hardy, productive, and ripens early.

348 THE GRAPE.

The bunch of good size, compact, shouldered. Berry me-
dium size, nearly round, of a deep purple or bluish black
color, covered with a light bloom. Flesh tender, melting,
ripening to the centre, sweet, sprightly, vinous. .

GOETHE.
Rogers’ No. 1.

Raised by E. 8. Rogers, of Salem, Mass. Vine vigorous,
productive, and has more of the foreign character in it than
any other of his seedlings. It does not ripen here, except in
favorable seasons. It is said to succeed well South and
Southwest.

Bunch large, moderately compact, shouldered. Berry very
large, oval, yellowish green, often blotched with dull red, be-
coming pale red when fully ripe. Flesh tender to the centre,
buttery, fleshy, juicy, sweet, slightly aromatic.

HARTFORD PROLIFIC.
Seneca ? Framingham,

Raised by Paphn Steel, of West Hartford, Conn. Hardy,
vigorous, and productive.

Bunch large, shouldered, rather compact. Berry large,
globular, with a good deal of the native perfume. Skin thick,
black, covered with a bloom. Flesh sweet, moderately juicy,
with considerable toughness and acidity in its pulp. Ripe
among the very earliest. An early variety for marketing, but
too liable to drop its fruit from the bunch as soon as fully
ripe.

HERBEMONT,

Warren. Warrenton.
Herbemont’s Madeira. Neil Grape.

Origin claimed for many localities, but not yet fully ascer-
tained. It is, however, a Southern Grape, a vigorous grower,
a good bearer, and particularly fitted for those Southern lati-
tudes that are liable to injury from late frosts in spring, as it
flowers very late. It is highly esteemed as a wine grape in
Missouri, Tennessee, and other Southern and Southwestern
sections. At the North it does not ripen its fruit except in
warm, sheltered situations.

Bunch large and very compact, shouldered. Berries below
medium, round, dark blue or violet, covered with a thick light
bloom. Skin thin, which is filled with a sweet, rich, vinous
aromatic juice of so little consistence that it cannot be called

flesh.

THE GRAPE. 349

Jona.

Originated by Dr. C. W. Grant, Iona Island, N. Y. Vine
vigorous, productive. A superior grape when in perfection,
and has been remarkably fine the past season (1870) in several
localities, and is considered by many the best of American
grapes ; 1t does not, however, succeed in all situations, and re-
quires a favorable season at the North to have it in perfec-
tion.

Bunch medium to large, shouldered, sometimes double-
shouldered. Berries medium, roundish oval, light clear red,
fine bloom. Skin thin. Flesh soft, tender to the centre,
juicy, sweet, vinous. Ripens a few days after Delaware, and
continues a long time in use.

ISABELLA.
Paign’s Isabella. Christie’s Improved Isabella.
Woodward. Sanbornton ?
Payne’s Early.

This very popular Grape, a native of South Carolina, was
brought to the North and introduced to the notice of culti-
vators about the year 1818, by Mrs. Isabella Gibbs, the wife
of George Gibbs, Esq., in honor of whom it was named. Its
great vigor, hardness, and productiveness, with the least pos-
sible care, have caused it to be most widely disseminated. It
is, perhaps, a little. more hardy, and ripens earlier than the
Catawba. .

Bunches of good size—five to seven inches long, rather loose,
shouldered. Berries oval, pretty large. Skin thick, dark
purple, becoming at last nearly black, covered with a blue
bloom. Flesh tender, with some pulp, which nearly dissolves
when fully mature; juicy, sweet, and rich, with slight musky
aroma. ;

This Grape is frequently picked as soon as it is well colored,
and long before it is ripe.

Many seedlings of the Isabella have been grown, differing
very little in form, size, or quality of fruit, or in growth and
productiveness, and therefore we prefer to class them as sub-
varieties. They are Cloanthe, Aiken, Richmond, Baker,
Bogue’s Eureka, Sanbornton, Wright’s Isabella, Lee’s, &c., &e.

IsRAELLA.

Originated with Dr. C. W. Grant, of Iona Island, N. Y.
~=~e vigorous, hardy, and very productive, a fine early grape,
ia use a long time, and improves in quality as the

oon advances,

350 THE GRAPE.

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350

THE GRAPE,

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as 15 37 THE GRAPE.

Bunch medium to large, often shouldered, compact. Berries
large, slightly oval. Skin rather thin, deep black, with a
thick blue bloom. Flesh tender, juicy, free from pulp, sweet.
Ripens soon after Hartford Prolific.

LENOIR.

This Grape takes its name from Lenoir Co., N. C. It has
been confounded with Black July, but is distinct, as shown in
foliage. The foliage of this has lobed leaves.

Bunch medium, compact, shouldered. Berry small, round,
dark, almost black. Flesh tender, vinous, juicy, sweet. A
good variety South, but too late in ripening for the North.

MARTHA.
White Concord.

Raised by Samuel Miller, Bluffton, Mo. The habit of the
vine is much like Concord, but it has not yet been tested, as
we think, sufficiently to decide on its productiveness.

Bunches medium, not very compact, shouldered. Berry
large, roundish, greenish yellow, with a bloom. Flesh simi-
lar to Concord, perhaps a little sweeter. Skin thin, slightly
foxy, buttery, with a slight pulp. A promising new sort,
ripening a few days earlier than Concord.

MASSASOIT.
Rogers’ No. 3.

Raised by E. 8. Rogers, of Salem, Mass. Vine moderately
vigorous, productive, early.

Bunch medium, rather loose, short, shouldered. Berry
large, round, claret red. Flesh tender, juicy. Ripens before
Concord.

MAXATAWNEY.

Originated at Eagleville, Montgomery Co., Pa., in 1844.
Vine healthy, vigorous, hardy, and productive. Requires a
warm situation at the North, but Southwest proves one of
the finest White Grapes.

Bunch medium, not genrally shouldered, somewhat loose,
occasionally compact. Berries medium, roundish oval, green-
' ish white, with an amber tint when ripe. Flesh tender, not
pulpy, very sweet and delicious. Ripens last of September.

MERRIMACK.
‘Rogers’ No, 19.

Raised by E. S. Rogers, of Salem, Mass. Vine very vigor-
ous, very productive.

THE GRAPE. Be

Bunch rather large, short, and broad, compact. Berry ,
large, round, black, with a slight bloom. Flesh tender nearly

Martha.

to the centre, juicy, sweet, and very much like the Wilder,

and ripens at the same time.
23

354 | THE GRAPE.

Mottled.

Mot?rtrLeD.

A seedling grown by Charles Carpenter, Kelly Island, O.
Vine hardy, very short jointed. A profuse bearer, ripening
with Delaware. It will hang a long time after ripe, and

keeps unusually well.

THE GRAPE. 355

Bunch medium, slightly shouldered, close, compact. Berries
round, medium size, maroon red, with spots that when held
to the light give it a mottled appearance, hence its name.
Flesh tender. Pulp small. Juice sweet, rich, vinous, abun-

- dant.

Norton’s VIRGINIA.
Norton’s Seedling.

A variety introduced by Dr. D. N. Norton, of Richmond,
Va. It is a most productive Grape in garden or vineyard,
bearing very large crops (especially at the South, where many
kinds rot) in all seasons. It is valued for making a red wine.

Bunch medium, shouldered, somewhat compact. Berries
small, round. Skin thin, dark purple. Flesh tender, with a
brisk, rather rough flavor. Ripens with Catawba.

ONONDAGA.

Originated in Fayetteville, Onondaga Co., N.Y., with Lewis
Hueber, from a cross between Diana and Delaware.

Bunches about the size and form of Diana, compact. Berry
medium, amber color when ripe. Flesh delicate, sweet, rich,
without any of the native aroma. MRipens with Delaware.

OTHELLO.
Canadian Hamburgh. Arnold’s No. 1. Canadian Hybrid.

Raised in 1859, by Charles Arnold, Canada West. A good,
strong grower and very productive. Leaves deeply lobed,
smooth. |

Bunches large, shouldered, compact. Berries large, round.
Skin thin, black, blue bloom. Flesh solid, crisp, free from
pulp, juicy, sprightly. Ripens with Delaware.

REBECCA.

Originated in the garden of E. M. Peake, of Hudson, N. Y.
Vine moderately vigorous, a nice amateur Grape. Succeeds
finely in some localities.

Bunches medium, very compact, rarely shouldered. Berries
of full medium size, roundish oval, strongly adhering to the
peduncle. Color light green in the shade, auburn or golden

356 THE GRAPE.

in the sun, and covered with a light bloom, considerably trans-
lucent. Flesh of some consistence, juicy, sweet, and delicious,

with a perceptible native perfume, but very agreeable. Ripens
with Isabella, and keeps well.

THE GRAPE. 357

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THE GRAPE. 357

Ricketts’ No. 1.

858 THE GEAPE, sj

Ricketts’ No. 1.

This new promising grape originated with James H. Rick-
etts, of Newburgh, N. Y., and is a hybrid between Israella
and Muscat Hamburgh. Tt has as yet only been grown on
the grounds of the originator, where it so far has proved
healthy, hardy, and vigorous, with the thermometer the past
winter 10° below zero.

Bunch large, sometimes shouldered, compact. Berry large,

oval, black, covered with a blue bloom. Flesh quite firm,
and yet tender, breaking, juicy, sweet, rich, with a sprightly
flavor. Ripens soon after the Concord.

St. GENEVIEVE.
Rulander. Amoureux, Red Elben.

An old Southern variety, and valuable in the South and
Southwest. Vine vigorous, short-jointed, does not succeed
North.

Bunch medium to small, sometimes shouldered, compact.
Berry small, roundish oval, dark purple or black, thick bloom,
tender, juicy, sweet, slightly vinous, and rich at the South,
where it ripens last of July.

SALEM.
Rogers’ No. 22.

Raised by E. 8. Rogers, of Salem, Mass. Vine healthy,
vigorous, and productive. We have not fruited it sufficient
to express a decided opinion of it, more than it promises well.

Bunch large, short, and broad, compact.. Berry large,
round, a shade or two darker in color than Catawba. Flesh
tender, juicy, nearly free from pulp, sweet, aromatic, and
well-flavored. Ripens soon after Delaware.

SCUPPERNONG,
Bull or Bullet. Roanoke. Vitis Vulpina.
American Muscadine. Vitis rotundifolia.

The Scuppernong Grape is a very distinct Southern species,
found growing wild, from Virginia to Florida, and climbing
the tops of the tallest trees. It is easily known from évery
other Grape by the small size of its leaves, which are seldom
over two or three inches in diameter, and by their being glossy
and smooth on both the under and upper surfaces. These
leaves are roundish and coarsely serrated, and the young
shoots are slender; the old wood is smooth, and not shaggy,
like that of most vines.

THE GRAPE. 359

Salem.

360 THE GRAPE.

We have made several trials with the Scuppernong Grape,
but find it quite too tender for a Northern climate, being
killed to the ground by our winters. At the South it is a
very hardy, productive, and excellent wine grape. The White
and Black Scuppernong scarcely differ, except in the color of
the fruit. The tendrils of each correspond in hue with the
fruit.

Bunches small, loose, seldom composed of more than six
berries. Berries round, large. Skin thick, light green in
the white, dark red in the black variety. Flesh quite pulpy,
except when very thoroughly ripe, juicy, and sweet, but with
a strong musky scent and flavor.

SECRETARY.

Originated with James H. Ricketts, of Newburgh, N. Y.
It is a hybrid between Clinton and Muscat Hamburgh, and is
yet young, and has not been fully tested, but promises well.
The vine is vigorous, healthy, and so far has proved hardy.

Bunch medium, compact. Berry medium, round, black,
blue bloom. Flesh rather firm, breaking, tender, juicy, sweet,
slightly vinous and rich. MRipens about the time of the Del-
aware.

SENASQUA.

This new grape was raised by Stephen Underhill, of Croton
Point, N. Y., and is a hybrid between Concord and Black
Prince. The vine is vigorous and hardy like the Concord,
and the fruit is similar to Black Prince and of very fine
quality ; but in consequence of its thin skin and compact-
ness of bunch the fruit is sometimes apt to crack, especially
in wet weather.

Bunch large, often shouldered, very compact. Berry large,
round. Skin deep black, with a thick blue bloom. Flesh
quite firm, but tender, breaking, juicy, sweet, rich, slightly
vinous. Ripens about the time of Concord, or soon after.

TELEGRAPH.

Christine.

This variety was found in a yard near Philadelphia, Pa.
A hardy and vigorous vine. Fruit of fair quality, ripening
early or about with Hartford Prolific.

Bunch above medium to large, compact. Berry large,
round, black. Flesh juicy, with some pulp, similar in qual-
ity to Hartford Prolific.

THE GRAPE. 361

Walter.

:
§
3
‘

362 THE GRAPE.

Wilder,

THE MELON. 363

W ALTER.

Originated with A. J. Caywood, Poughkeepsie, N. Y., from
seed of Delaware crossed with Diana. The vine is vigorous
and has produced good crops annually with the originator, and
is of excellent quality. It is said by those who are experi-
menting with it that it will make a first-class of American wine.

Bunch medium, shouldered, moderately compact. Berries
medium or above, round, light red. Flesh juicy, sweet, rich,
not quite tender at the centre. Ripens about with Concord.

WILDER.
Rogers’ No. 4.

Raised by E. 8. Rogers, of Salem, Mass. Vine vigorous,
very productive. This is one of the best of Rogers’ seedlings,
adheres well. The bunch keeps well after it is gathered, and
is a promising variety for market.

Bunch large, compact, shouldered, sometimes double-
shouldered. Berry very large, round, black, slight bloom.
Flesh tender nearly to the centre, juicy, sweet, rich, slightly
aromatic. Ripens about the time of Concord.

CHAPTER XIX.

THE MELON.

Cucumis Melo, L. Cucurbitacee, of botanists.
Melon, of the French ; Melona, German; Méeon, Dutch; Melone,
Italian, and Melon, Spanish.

’ Tue Melon (or Muskmelon) is the richest and most luscious
of all herbaceous fruits. The plant which bears this fruit is
a trailing annual, supposed to bea native of Persia, but which
has been so long in cultivation in all warm climates that it is
quite doubtful which is its native country:

The climate of the Middle and Southern States is remark-
ably favorable for it—indeed far more so than that of Eng-
land, France, or any of the temperate portions of Europe.
Consequently Melons are raised as field crops by market
gardeners, and in the month of August the finest citrons or
green-fleshed Melons may be seen in all the markets of the
States in immense quantities. Warm dry soils are peculiarly
favorable to the growth of Melons, and even at low prices

364 THE MELON.

the product is so large that this crop is one of the most prof- —
itable. ;

CutturE. The culture of the Melon is very easy in all
except the most northern portions of the United States.
Early in May a piece of rich, light soil is selected, well
manured, and thoroughly dug or prepared by deep ploughing
and harrowing. Hills are then marked out, six feet apart
each way. The hills are prepared by digging a foot deep and
two feet across, which are filled half full of good, well-rotted,
manure. Uponthe latter are thrown three or four inches of
soil, and both manure and soil are then well mixed together.
More soil, well pulverized, is now thrown over the top, so as
to complete the hill, making it three inches higher than the
surface. Upon this plant eight or ten grains of seed, cover-
ing them about half an inch deep.

When the plants have made too rough leaves, thin them
so as to leave but two or three to each hill. Draw the earth
nicely around the base of the plants with the hoe. In case
the striped bug ( Galereuaca vittala) attack the plants, which
it often does, the best remedy is to hand-pick them early in
the morning and then draw earth up even with the base of the
leaves. The cucumber flea-beetle is kept off by dusting the
vines early in the morning, daily, for a period, while they are
yet moist with dew, using either dry fine soil, soot, or plaster.

As soon as the runners show -the first blossom-buds, stop
them by pinching out the bud at the extremities. This will
cause an increased production of lateral shoots, and add to
the size of the fruit. Nothing more is necessary but to keep
the surface free from weeds, and to stir the soil lightly with
the hoe, in field culture. In gardens, thinning the fruit, and
placing bits of slate or blackened shingels under each fruit,
improve its size and flavor.

To retain a fine sort of Melon in perfection, it should be
grown at some distance from any other sort, or even from
any of the cucumber family, otherwise the seeds of the next
generation of fruit will be spoiled by the mixture of the
pollen.

Varieties. A large number of varieties are enumerated,
but many of these do not succeed without extra care, which
’ their quality is not found to repay. Indeed what is popu-
larly known as the Citron Melon, one of the finest of the
green-fleshed class, is the greatest favorite with all American
gardeners. It is high-flavored, uniformly good, very produc-
tive, and in all respects adapted to the climate.

Melons have become so intermingled during the past ten
or fifteen years that it is almost impossible at this time to
classify them, as was once done. As before said, however,

— ey

THE WATER-MELON. 365

_ the Citron or Fine Netted, being types of the Green-Fleshed,
are among the highest flavored and most delicate.

ALLEN’s SUPERB.

A variety of the Nutmeg, a trifle larger than the old Nut-
meg, round, considerably netted. Flesh green, and sweet.
Esteemed as profitable for market growing.

GREEN CITRON.

This is much the finest Melon for general culture.

Fruit rather small, roundish, flattened at the end, regular-
ly ribbed and thickly netted. Skin deep green, becoming
pale greenish yellow at maturity. Rind moderately thick.
Flesh green, firm, rich, and high-flavored. Ripens pretty
early and bears a long time.

ed Ot he Oe ee _

NuTMEG.

_ An old variety, often seen impure, but when in perfection

_ very melting and excellent.

Fruit large, roundish oval. Skin very thickly netted, pale
green, slightly but distinctly ribbed. Rindrather thin. Flesh

pale green, very melting, sweet and good, with a high musky

: flavor. Medium season.

WHITE JAPAN.

Comparatively new. Originally from Japan.

Fruit small to medium, ribbed, sometimes slightly netted,
color creamy white. Flesh thick, juicy, sweet, and well fla-
vored.

Besides the foregoing there are Winter Melons from the
South of Europe, very commonly cultivated in Spain, which,
if suspended in a dry room, may be kept till winter. The
_ GREEN, VALENCIA, and the DampsuHa are the three principal
sorts; they are oval, skin netted, flesh white, sugary, and
- good.

CHAPTER XX.

THE WATER-MELON.

Cucurbita citrullus, L. Cucurbitacee, of botanists.
_ Pasteur, of the French; Wasser Melone, German; Cocomero, Italian.

Tue Water-melon is a very popular and generally cultivated
fruit in this country. The vine is a training annual of the

366 THE WATER-MELON.

most vigorous growth, and the fruit is very large, smooth, and
green, with a red or yellow core. Though far inferior to the
Melon in richness, its abundant cooling juice renders it very
grateful and refreshing in our hot midsummer days. Immense
fields of the Water-melon are raised, and their culture is very
easy throughout all the Middle and Southern States.

The cultivation of the Water-melon is precisely similar to
that of the Melon, except that the hills must be eight feet
apart. The finest crops we have ever seen were grown upon
old pieces of rich meadow land, the sod well turned under
with the plough at the last of April, and the melons planted
at once.

The following are its best varieties :—

BauGH.

Received from Kentucky.
Fruit large, long oval, pale green. Flesh red, nearly solid,
juicy, sweet. Rind thin. Rather early. Seeds reddish. —

BRADFORD.

Originated in South Carolina.

Fruit large, oblong. Skin usually dark green, with gray
longitudinal stripes, mottled and streaked with green. Rind
half an inch thick. Flesh red to the centre, with a fine su-
gary flavor, of the best quality.

CAROLINA.

The large common variety.

Fruit very large, oblong. Skin dark green and white
marbled. Rind thick. Flesh deep red, hollow at the centre,
sweet and good. Seeds large, black.

There is also a sub-variety, with pale yellow flesh and white
seeds.

CLARENDON.

Origin, Clarendon District, South Carolina.

Large, oblong. Skin mottled gray, with dark green longi-
tudinal stripes. Rind half an inch thick. Flesh scarlet to
the centre, with a sugary and exquisite flavor, ‘‘ best” quality.
Seeds yellow, with a black stripe around the edge, and from
one to three black spots on each side; the form and number
corresponding on the two sides.

CITRON WATER-MELON.

This is a small, round, pale green, marbled sort, ripening
late, and esteemed by many for preserving.

THE MULBERRY. 367

IMPERIAL.

A remarkably fine-flavored and very productive sort, from
the Mediterranean. Keeps a long time after it is ripe.

Fruit of medium size, nearly round. Skin pale green and
white, marbled. Rind remarkably thin. Flesh solid to the
centre, light red, crisp, rich, and acne flavored. Seeds quite
small, ‘reddish brown.

MountTAIn SWEET.

Aimilar to the above, except it often has a mammelonne
neck, Flesh rather more solid, and of excellent flavor. This
is grown extensively for the markets,

ORANGE.

Peculiar for the division of its flesh from the rind, medium
size, roundish oval, light green, with shades of darker green.
Rind half an inch thick. Flesh red, not very solid, of good
quality, but not equal to Mountain Sweet and Imperial.

RAVENSCROFT.

Origin, South Carolina.

Large, oblong, dark green, faintly striped, and marked with
lighter green. Rind half an inch thick. Flesh red to the
centre, with a delicious sugary flavor, of the best quality.
Seeds cream color, having a brown stripe around the edge.

CHAPTER XXTI.
THE MULBERRY.

Morus, Tourn. Urticacee, of botanists.
Miurier, of the French; Maulbeerbaum, German ; Moro, Italian; Mord,
Spanish,

THE Mulberry is a hardy, deciduous fruit-tree, but little
cultivated in this country, though it is really a very consider-
able acquisition to our list of summer fruits, and every garden
of considerable size ought to contain one or two trees. The
fruit ripens in July, very soon after the season of cherries. It

is rarely picked from the trees, as it falls as soon as ripe, and
it is therefore the custom to keep the surface below it in short

turf, and the fruit is picked from the clean grass. Or, if the

| surface is dug ground, it may be sown thickly with cress seed,

368 THE MULBERRY.

six weeks previously to the ripening of the fruit, which will
form a temporary carpet of soft verdure.

The Brack Mutzerry, or English Mulberry (Morus nigra,
L.), is a very celebrated old fruit-tree, originally from Asia,
more or less commonly cultivated in all parts of Europe, but
yet quite rare in this country. Its growth is slow, and it sel-
dom attains a height of more than twelve or fifteen feet, form-
ing a low, branching tree, with lobed leaves, but it is very
long-lived, and there is a specimen in England, at the seat of
the Duke of Northumberland, 300 years old. In this coun-
try it is scarcely hardy enough north of New York, except in
sheltered situations. An occasional extreme cold winter kills
them; they are also subject to canker and die off.

The fruit is incomparably larger and finer than that of the
Red Mulberry, being an inch and a half long, and nearly an
inch across—black, and of a delicious flavor.

EvERBEARING. Originated here from seed of the Multi-
caulis. Tree very vigorous and very productive, an estimable
variety, and surpassed by none except the Black English, and
possesses the same rich subacid flavor. It continues in bear-
ing a long time.

Fruit cylindric, one and a quarter of an inch long, and
nearly half an inch in diameter. Color maroon, or an intense
blue black at full maturity. Flesh juicy, rich, sugary, witha
sprightly vinous flavor. Huick’s Everbearing, from Kentucky,
is similar to the above.

JoHNSON, a seedling from Ohio. Fruit very large, oblong
cylindric; blackish color, subacid, and of mild, agreeable flavor.
Growth of the wood strong and irregular. Leaves uncom-
monly large.

Tue Rep Mutperry (Morus rubra, L.) is a native species,
more or less common in our woods, with large, rough, heart-
shaped or lobed leaves. The fruit is about an inch long, and
very pleasant and palatable, though much inferior to the
Black English. It bears transplanting well, or is easily raised
from seed, and may, undoubtedly, be greatly improved by
repeated reproduction in this way. As it forms a large orna-
mental tree, with a fine spreading head, forty feet high, it is
well deserving a place on the lawn, or near the house, in
ornamental plantations.

There are many varieties of the White Mulberry, commonly
cultivated for silk, but which produce fruit of no value.

The best soil for the Mulberry is a rich, deep, sandy loam.
The tree requires little or no pruning and is of very easy
culture. It is usually propagated by cuttings, three feet long,
planted in the spring, half their depth in the groun1; cut-f
tings made of pieces of the roots will also send up shoots andf,
become plants.

THE NECTARINE. 369

CHAPTER XXII.
THE NECTARINE.

Persica vulgaris (v.) Levis, Dec. Rosaceae, of botanists.

Tue Nectarine is only a variety of the peach with a smooth
skin (Péche lisse, or Brugnon, of the French). In its growth,
habit, and general appearance, it is impossible to distinguish
it from the.peach-tree. The fruit, however, is rather smaller,
_perfectiy smooth, without down, and is one of the most wax-
like and exquisite of all productions for the dessert. In
flavor it is perhaps scarcely so rich as the finest peach, but it
has gnore piquancy, partaking of the noyau or peach-lear
flavor.

The Nectarine is known in Northern India, where it is
called moondla aroo (smooth peach). It appears to be only a
distinct, accidental variety of the peach, and this is rendered
quite certain since there are several well-known examples on
record of both peaches and nectarines having been produced
on the same branch—thus showing a disposition to return to
the natural form. WNectarines, however, usually produce

-nectarines again on sowing the seeds; but they also occasion-
ally produce peaches. The Boston Nectarine originated from
a peach-stone. :

The Nectarine appears a little more shy of bearing in this
country than the peach, but this arises almost always from
the destruction of the crop of fruit by the curculio, the de-
stroyer of all smooth-skinned stone fruit in sandy soils. It is
quite hardy here wherever the peach will thrive, though it
will not generally bear large and fine fruit, unless the branches
are shortened-in annually, as we have fully directed for the
peach-tree.

With this easy system of pruning, good crops are readily
obtained wherever the curculio is not very prevalent.

The culture of the nectarine is in all respects precisely
similar to that of the peach, and its habits are also completely
the same.

VARIETIES.

The same characters are used as in deseribing peaches, for
which the reader is referred to that part.

ALBERT.
A variety raised by Thomas Rivers, of Sawbridgeworth,
England. It is one of the finest of Nectarines, but requires

a warm location and soil to ripen it well.
24

370 THE NECTARINE.

Leaves with reniform glands. Flowers large. :
Fruit large, round. Skin greenish white, with a pale red {
cheek. Flesh pale red next the stone, juicy, melting, brisk, —
vinous. Separates freely from the stone. Season middle of ;

August.
Boston.
Lewis's. Perkins’ Seedling.

This American seedling was raised from a peach-stone by
Mr. T. Lewis, of Boston. The fruit, though not of high
flavor, is excellent, the tree very hardy and productive, and
one of the best for general standard culture. Leaves with
globose glands. Flowers small.

Fruit large and handsome, roundish oval. Skin bright
yellow, with very deep red cheek, shaded off by a slight mot-
tling of red. Flesh yellow to the stone (which is small and
pointed), sweet, though not rich, with a pleasant and peculiar
flavor. Separates from the stone. Ripe first of September.

DownrTON.

The Downton is a seedling raised by Mr. Knight. It is in
quality, appearance, and season, an intermediate variety be-
tween the Violette Hative and the Elruge, ripening a few
days earlier than the latter. Leaves with reniform glands.
Flowers small.

Fruit large, roundish oval. Skin pale green, with a deep
violet redcheek. Flesh pale green, slightly red at the stone;
melting, rich, and very good. Separates from the stone.
Ripens about the 25th of August.

Duc pu TELLIER’s.
Duc Tilliers. Duke de Tilley.
Duc de Tello. Du Tilly’s

A very exce¥ient Nectarine, considerably resembling the
Elruge, but a much greater bearer. Leaves with reniform
glands. Flowers small.

Fruit rather large, roundish oblong, being slightly narrowed
at the top, and broad at the base or stalk. Skin pale green,
with a marbled purplish-red cheek. Flesh greenish white,
pale red at the stone, melting, juicy, sweet, and good. Sepa-
rates from the stone. Last of August.

EARLY NEWINGTON.

Early Black Newington. Lucombe’s Black.
New Dark Newington. Lucombe’s Seedling.
New Early Newington. Early Black.

Black.

The Early Newington is one of the best of clingstone Nec-

THE NECTARINE. BYE

tarines. It is not only a richer flavored fruit than the old
Newington, but it is larger, dark-colored, and earlier. Leaves
serrated, without glands. Flowers large.

Fruit large, roundish ovate, a little enlarged on one side
of the sature, and terminating with an acute swollen point at
the top. Skin pale green in its ground, but nearly covered
with bright red, much marbled and mottled with very dark

red, and coated with athin bloom. Flesh greenish white,
but deep red at the stone, juicy, sugary, rich, and very excel-
lent. Beginning of September.

ELRUGE.
Common Elruge Anderson’s.
Claremont. Temple’s.
Oatlands. Peterborough.
Spring Grove.

The Elruge is everywhere esteemed as one of the very
finest Nectarines. It is an English variety which has been

a good while cultivated, and, with the Violette Hative, is

considered indispensable in every collection. In this coun-

ary, when the young wood is annually shortened-in, it bears
good crops on standard trees, which ripen finely.

Without this precaution, like almost all other Nectarines,
the fruit is small, poor, and ripens imperfectly. Leaves with
reniform glands. Flowers small.

Fruit of medium size, roundish oval, the suture slight ex-
cept at the top, where it is distinctly marked. Skin with a
pale-green ground, but when fully exposed it is nearly cov-
ered with deep violet, or blood-red, dotted with minute
brownish specks. Flesh pale green to the stone, or slightly
stained there with pale red; melting, very juicy, with a

rich high flavor. Stone oval, rough, of a pale color. Sepa-
rates fromthe stone. Last of August and beginning of Sep-

tember.

HARDWICKE.
Hardwicke’s Seedling.
Was raised at Hardwicke House, in Suffolk, England, and

: has the reputation of being “ one of the best and hardiest of
_Nectarines, anda very excellent bearer.” Leaves with glo-

4
:

?
.

bose glands. |
Fruit- very large, roundish, inclining to oval, and resem-
bling the Elruge. Skin pale green, with a deep violet red

cheek, Flesh pale green, slightly marked with red at the

stone, juicy, melting, rich, andhigh-flavored. End of August.
Freestone.

372 THE NECTARINE.

»Hunt’s Tawny.
Hunt’s Large Tawny. Hunt’s Karly Tawny.

This is the best very early N ectarine. Itisa very distinct - ’
sort, with serrated leaves, and was originated in England — .
about fifty years ago. It is worthy of general cultivation, as
it is not only early but hardy, and an abundant bearer.
Leaves serrated, without glands. Flowers small.

Fruit nearly of medium size, roundish ovate, being con-
siderably narrowed at the top, where there is a prominent
swollen point; and the fruit is slightly enlarged on one side
of the suture. Skin pale orange, with a dark-red cheek,
mottled with numerous russety specks. Flesh deep orange,
juicy, melting, rich, and very good. Separates from the stone.
It ripens from the 5th to the 15th of August.

New WHITE.

Neat’s White. Flanders.
Cowdray White. Emerton’s New White.
Large White.

The New White is a fine light-skinned variety. Leaves
with reniform glands. Flowers large.

Fruit rather large, nearly round. Skin white, with occa-
sionally a slight tinge of red when exposed. Flesh white,
tender, very juicy, with a rich, vinous flavor. The stone is
small. Separates freely. Ripens early in September.

PITMASTON ORANGE.
William’s Orange. William’s Seedling.

The Pitmaston Orange, which is considered the best yellow-
fleshed nectarine, was raised in 1816 by John Williams, of
Pitmaston, near Worcester, England. The tree is vigorous.
Leaves with globose glands. Flowers large.

Fruit large, roundish ovate, the base (towards the stalk)
being broad, and the top narrow, and ending in an acute
swollen point. Skin rich orange yellow, with a dark brown-
ish-red cheek, streaked at the union of the the two colors.
Flesh deep yellow, but red at the stone ; melting, juicy, rich,
sweet, and of excellent flavor. The stone is rather small,
separates freely. Ripens middle and last of August.

Rep Roman.
Old Roman. Brugnon Violette Musquée.
Roman. Brugnon Musquée.
The Red Roman is a very old European variety, having
been enumerated by Parkinson in 1629. It is one of the

THE NECTARINE. 3%3

chest and best of clingstone Nectarines. The tree healthy
‘and productive. Leaves with reniform glands. Flowers large.
Fruit large, roundish, a little flattened at the top. Skin
greenish yellow, with a brownish, muddy red cheek, which is
“Somewhat rough, and marked with brown russety specks.

Flesh firm, greenish yellow, and deep red at the stone, juicy,

with a rich, high vinous flavor. Ripening early in September.
;

; | Rivers’ ORANGE.

i New variety, produced by Thomas Rivers, England, from

seed of Pitmaston Orange. It is described as much resem-
bling its parent, but higher flavored, and ripening a week or
‘so later. The tree is a great bearer, robust, and hardy.

Leaves with uniform glands. Flowers large.

STANWICK.

A new late variety. At the South, probably, it will prove
an acquisition.

It was grown in England from a stone brought from Syria,
and is descrized in the Journal of the London Horticultura!
Society as above medium size, roundish oval, slightly heart
shaped at base. Skin pale greenish white, shaded into dee}
rich violet in the sun. Flesh white, tender, juicy, rich,
sugary, and without the slightest trace of prussic acid flavor.

VICTORIA.

Raised by Thomas Rivers, Sawbridgeworth, England, from
seed of Violette Hative fertilized by Stanwick.

Fruit large, roundish, flattened at top. Skin greenish yel-
low, crimson on the sunny side. Flesh rich, sweet, one of
the best. Glands reniform. Flowers small. Middle of
August. New.

VIOLETTE HATIVE.

Early Violet. Petite Violette Hative.
Violet. Brugnon Hatif.

Early Brugnon. Violette Angervilliéres.
Brugnon Red at the Stone. Violette Musquée.
Hampton Court. Lord Selsey’s Elruge.
Large Scarlet. Violet Red at the Stone.
New Scarlet. Violet Musk.

Aromatic.

_ The Violette Hative, or Early Violet Nectarine, everywhere
takes the highest rank among Nectarines. It is of delicious
flavor, fine appearance, hardy, and, productive. Externally
the fruit is easily confounded with that of the Elruge, but it

fit
+

374 | NUTS.

is readily distinguished by its dark-colored stone, and thal
deep red flesh surrounding it. The fruit is usually rather
darker colored. It is of French origin, and has been long
cultivated. Leaves with reniform glands. Flowersrather small, _

Fruit rather large, roundish, narrowed slightly at the top, 4
where it is also marked with a shallow suture. Skin pale —
yellowish green in the shade, but when exposed nearly cover- —
ed with dark purplish red, mottled with pale-brown dots. —
Fiesh whitish, but much rayed with red at the stone. The
latter is roundish, the furrows not deep, and the surface red-
dish brown. ‘The flesh is melting, juicy, rich, and very hit
flavored. It ripens about the last of August.

The VioLeTTE Grosse (Thomp.) resembles the foregoing
in leaves and flowers, and general appearance. The fruit is,
however, larger, but not so richly flavored.

CHAPTER XXIII.

NUTS.

THE CuestNut (Castanea vesca, W.; Chataignier, of the
French; Hastanienbaum, German; Castagno, Italian) is one
of our loftiest forest-trees, common in most parts of the United
States and Europe, and bearing excellent Nuts. The foreign
variety best known in this country is the Spanish Chestnut,
with fruit nearly as large as that of the Horse-Chestnut, and
which is excellent when boiled or roasted. It thrives very
well here, but is not quite hardy to the north or east of this.
One or two English varieties have been produced, of consider-
able excellence, among which the Downton is considered the
best. The French cultivate a dozen or more varieties of
greater or less excellence, but though some of them have been
introduced, we have not yet fairly tested them in this country.

The Curinquarin, or Dwarf Chestnut, common in some
parts of the Middle and Southern States, is a dwarf species
of the chestnut, usually growing not more than six to ten
feet high, and bearing fruit of half the size of the common
chestnut, with the same flavor. It is worth a place in a
small fruit-garden as a curiosity.

All the chestnuts are very easily cultivated in any good,
light soil, and may be propagated by grafting and by sowing
the seeds.

THe European Watnut (Juglans regia, L.; Noyer, of
the French; Walnussbawm, German; Voce, Italian ; ; and

: NUTS. 375

| Nogal, Spanish), better known here as the Madeira Nut, is

~~"

-a fine lofty growing tree, with a handsome spreading head,

and bearing crops of large and excellent nuts, enclosed like

_ those of our native black walnut in a simple husk. It stands

foyer

ade

_ the winter very well here, and to the south of this it would
undoubtedly be a profitable fruit to plant for the market.

The fruit in a green state is very highly esteemed for pick-

‘ling, and the great quantities of the ripe nuts annually im-
ported and sold here, prove the estimation in which they are

_ held for the table. There are several varieties reputed to be

of rather finer quality, which, however, have not displaced
the original species, even in the gardens of Europe, and have
not yet borne fruit here.

This tree is usually propagated by the seed, and trans-
planted from the nurseries when from three to six feet high.
But it may also be grafted, with due care, on the common
hickory-nut. A number of distinct varieties have been pro-
duced from seed and perpetuated by grafting. Among them
the following are regarded as of the most value :—

DwarF PROLIFIC.
Karly-Bearing. Fertile. Precocious.

This is a dwarf-growing and very early bearing variety,
very desirable for small fruit-gardens, as it may in our North-
ern States be easily protected in winter. The trees com-
mence bearing when not more than three fect high, and, like
the common walnut, it reproduces itself nearly always from
seed.

THIN-SHELLED.
A Coque Tendre.

This is an oblong-shaped nut with a tender shell, well
filled, one of the best.

The Finzert (Voisetie, of the French; Haselstaude, Ger-
man; Avellano, Spanish) is an improved variety of the com-
mon hazel-nut of the woods of Europe ( Corylus avellana, L.).
The fruit is three or four times as large as that of our com-.
mon hazel-nut, and from its size and excellent flavor is ad-
mired for the dessert. The old Spanish filbert, common in
many of our gardens, is a worthless, nearly barren variety ;
but we have found the better English sorts productive and
excellent in this climate, and at least a few plants of them
should have a place in all our gardens. They are generally
raised from layers, made in the spring, but they may also be
grafted readily on the common haze]-nut, or the Spanish nut.
When planted out they should not be permitted to sucker,

S70 NUTS.

and should be kept in the form of bushes with low heads,

branching out about two feet from the ground, and they ©

should be annually pruned somewhat like the gooseberry, so —

as to preserve a rather thin, open head, shortening back the — {

extremities of the young shoots one-half, every spring. |
The following are the best filberts known :-—

Cosrorp. Nut large, oblong. Husk hairy. Shell re- —
markably thin, and kernel of excellent flavor. A good
bearer.

FrizziteD. Easily known by its handsome, deeply cut
husk. Nut of medium size, oval, compressed. Husk hairy.
Shell thick. Kernel sweet and good.

LamBert (Kentish Cob, Filbert Cob). This is perhaps
the best of all the nuts, some of them being an inch or more
in length. Husk nearly smooth. Nut large, oblong, and
somewhat compressed. Shell pretty thick, of a brown color.
Kernel full and rich. A great bearer.

Prarson’s Prouiric (Dwarf Prolific, Nottingham Pro-
lific). Nut medium size, obtusely ovate. Shell rather thick.
Kernel full.

Puree Fitpert (Purple-leaved). This is an ornamental
shrub, as well as productive of excellent fruit. Its fruit is
much like the Red Filbert, but the foliage is of a deep pur-
ple or red color.

NoRTHAMPTONSHIRE ProuiFic. Ripens early. Nut of
medium size, oblong. Husk hairy. Shell thick.

Rep Fivsert. Easily known from other sorts by the
crimson skin of the kernel. Fruit of medium size, ovate.
Shell thick. Kernel with a peculiar, excellent flavor.

Waite Fitsert. Resembles the last, but with a light
yellow or white skin. The tree is also quite bushy. Nuts
ovate. Husk long and tubular.

The English generally call those varieties with long husks,
jilberts (full-beards), and those with short husks, simply
nuts.

The Hicxory-Nur (Corya alba), or shell-bark, the Black
Walnut (Juglans nigra), and the Butternut (J. cinerea), are
native nut-bearing trees, common in our forests, and too well
known to need description here. There are occasionally
found the woods accidental varieties of the shell-bark hickory
of much larger size and finer flavor than the common species,
which are highly worthy of cultivation, as we confess, to our
own taste, this nut is much superior to the European walnut.
There is indeed no doubt that, with a little care in repro-
duction by seed, the shell-bark may be trebled in size, and
greatly improved in flavor.

THE OLIVE. — STE

CHAPTER XXIV.

THE OLIVE.

Olea Europea, L. ; Oleine, of botanists.
Olivier, of the French; Ochibaum, German ; Ulivo, Italian; Olivo,
Spanish,

_ Tue Olive, which, as Loudon justly remarks, furnishes,
in its invaluable oil, the cream and butter of Spain and Italy,
will undoubtedly one day be largely cultivated in our South-
ern States.

The uses and value of the olive-oil are still comparatively
unknown in this country. In the South of Europe it is more
_ valuable than bread, as, to say nothing of its wholesomeness,

it enters into every kind of cookery, and renders so large a

quantity of vegetable food fit for use. A few olive-trees will

serve for the support of an entire family, who would starve

on what could otherwise be raised on the same surface of soil;
and dry crevices of rocks, and almost otherwise barren soils
_ in the deserts, when planted with this tree, become flourishing
and valuable places of habitation.

The olive is a native of the temperate sea-coast ridges of
Asia and Africa; but it has, time out of mind, been cultiva-
ted in the South of Europe. It is a low evergreen tree,
scarcely twenty feet high, its head spreading, and clothed

_ with stiff, narrow, bluish-green leaves. Its dark green or
black fruit is oval, the hard fleshy pulp enclosing a stone.
In a pickled state the fruit is highly esteemed. The pickles
are made by steeping the unripe olives in lye-water, after
which they are washed and bottled in salt and water, to which
is often added fennel, or some kind of spice. The oil is

made by crushing the fruit to a paste, pressing it through a

coarse hempen bag into hot water, from the surface of which
the oil is skimmed off. The best oil is made from the pulp
alone: when the stone also is crushed, it is inferior.

; PROPAGATION AND CULTURE. A very common mode of
_ propagating the olive: in Italy is by means of the wovoli
(little eggs). These are knots or tumors, which form in con-
siderable numbers on the bark of the trunk, and are easily
detached by girdling them with a pen-knife, the mother-plant
suffering no injnry. They are planted in the soil like bulbs,
an inch or so deep, when they take root and form new trees,
It is also propagated by cuttings and seeds. The seedlings
form the strongest and thriftiest trees; they are frequently
some months in vegétating, and should therefore be buried an
inch deep in the soil as soon as ripe,

a Oe PO te ee ren T ae

378 THE OLIVE.

The wild American olive (Olea Americana, L.) or Devil- —
wood, a tree that grows more or less abundantly as far north ©
as Virginia, will undoubtedly prove a good stock on which
to ingraft the European olive. It is of a hardier habit, and, /
though worthless itself, may become valuable in this way.

The olive-tree commences bearing five or six years after
being planted. Its ordinary crop is fifteen or twenty pounds
of oil per annum, and the regularity of its crop, as well as/—
the great age to which it lives, renders an olive Siena
one of the most valuable in the world. With respect to its —
longevity we may remark, that there is a celebrated planta-
tion near Terni, in Italy, more than five miles in extent,
which, there is every reason for believing, has existed since
the time of Pliny.

The Olive is not a very tender tree. It will thrive farther
north than the orange. The very best sites for it are lime-
stone ridges, and dry, crumbling, limestone rocky regions
always produce the finest oil. The tree, however, thrives
most luxuriantly in deep, rich, clayey loams, which should be
rendered more suitable by using air-slaked lime as manure.
It requires comparatively little pruning or care when a plan-
tation is once fairly established.

VaRIETIES. There are numberless varieties enumerated
in the French catalogues, but only a few of them are worth
the attention of any but the curious collector. The common
European Olive is, on the whole, much the best for general
cultivation, yielding the most certain and abundant crops.

The sub-variety most cultivated in France is the Lone-
LEAVED OLIVE (Olea, e. longifolia), with larger and longer
leaves ; the fruit nearly of the same size as that of the com-
mon olive.

The favorite sort in Spain is the BrRoaD-LEAVED OLIVE
(Olea e. latifolia). Its fruit is nearly double the size of the
common Olive, and yields an abundance of oil, but the latter
is so strong in flavor as to be more relished by the Spaniards
than by strangers.

The Oxivier A Fruit Arronpi (Olea spherica, N. Duh.)
is a hardy French variety, which, in a moist, rich soil, yields
most abundant crops of fine oil.

The Outvier PicHouine (Olea oblonga, N. Duh.) yields
the fruit most esteemed for pickling. It grows quite readily
in any tolerable soil, and is one of the hardiest varieties.

The Oxivier PLEUREUR ( Qlea eranimorpha, N. Duh.), or
Weeping Olive, is one of the largest and finest trees. Its
branches are pendent, its fruit excellent, and the oil pure
and abundant. It isa very hardy sort, and grows best in
damp valleys.

THE ORANGE FAMILY. 379

CHAPTER XXV.
THE ORANGE FAMILY.

Citrus, L. Aurantiacee, of botanists.

Tue Orange family includes the common orange {Citrus
‘aurantium); the Lemon (C. limonum); the Lime (C.
limetta); the Shaddock (C. decwmana); and the Citron
(C. medica); all different species, with the same general
habit.

_ The Orange, a native of Asia, is the most attractive and
beautiful of fruit-trees, with its rich, dark evergreen foliage
and its golden fruit; and it may well, therefore, enjoy the
reputation of being the Golden Apple of the Hesperides.
When to these charms we add the delicious fragrance of the
blossoms, surpassing that of any other fruit-tree, it must be
conceded that, though the orange must yield in flavor to some
other fruits, yet, on the whole, nothing surpasses an orange
grove, or orchard, in its combination of attractions—rich ver-
dure, the delicious aroma of its flowers, and the great beauty
of its fruit.

The south of Europe, China, and the West Indies, furnish
the largest supplies of this fruit. But it has, for a consider-
able time, been cultivated pretty largely in Florida, and the
orange groves of St. Augustine yield large and profitable
crops. Indeed the cultivation may be extended over a con-
siderable portion of that part of the Union bordering on the
Gulf of Mexico; and the southern part of Louisiana, and
part of Texas, are highly favorable to orange plantations.
‘The Bitter Orange has become quite naturalized in parts of
Florida, the so-called Wild Orange Seedlings furnishing a
stock much more hardy than those produced by sowing the
imported seeds. By continually sowing the seed of these
Wild Oranges they will furnish stocks suited to almost all
the Southern States, which will in time render the better
kinds grafted upon them comparatively hardy.

North of the latitude where, in this country, the orange
can be grown in groves or orchards, it may still be profitably
cultivated with partial protection. The injury the trees suf-
fer from severe winters, arises not from their freezing—for
they will bear, without injury, severe frost—but from the
Tupture of sap-vessels by the sudden thawing. A mere shed,
or covering of boards, will guard against all this mischief.
Accordingly, towards the south of Europe, where the climate

*
“7

380 THE ORANGE FAMILY.

is pretty severe, the orange is grown in rows against stone
walls or banks, in terraced gardens, or trained loosely against —
a sheltered trellis; and at the approach of winter they are ©
covered with a slight movable shed, or frame of boards. In —
mild weather the sliding doors are opened, and air is admit-
ted freely—if very severe, a few pots of charcoal are placed —
within the enclosure. This covering remains over them four
or five months, and in this way the orange may be grown as
far north as Baltimore. =

Som anp CutturE. The best soil for the orange is a deep —
rich loam. In propagating them, sow, early in the spring,
the seeds of the naturalized or wild bitter orange of Florida, —
which gives much the hardiest stock. They may be budded
in the nursery-row the same season, or the next, and for this
purpose the earliest time at which the operation “can be per-
formed (the wood of the buds being sufficiently firm), the
greater the success. Whip or splice grafting may also be
resorted to early in the spring. Only the hardiest sorts
should be chosen for orchards or groves; the more delicate
ones can be grown easily with slight covering in winter.
Fifty feet is the maximum height of the orange in its native
country, but it rarely forms in Florida more than a compact
low tree of twenty feet. It is better, therefore, to plant
them so near as partially to shade the surface of the ground.

Insects. The orange plantations of Florida have suffered
very severely from the attacks of the scale insect (Cocus
hisperidum), which in some cases has spread over whole plan-
tations, and gradually destroyed all the trees. It is the same
small, oval, brownish insect, so common in our greenhouses,
which adheres closely to the bark and underside of the
leaves. A wash of sal soda or potash water, applied with a
brush to the bodies and limbs of the trees, is the most certain
and sure remedy for destroying this insect that we have known.
Repeating this once or twice will probably effectually rid the
trees of the scaled insect.

VARIETIES. From among the great number of names that
figure in the European catalogues, we select a few of those
really deserving attention in each class of this fruit.

THE ORANGE.

The Orange (Oranger, French; Pomeranzenbaum, Ger-
man; Arancio, Italian; and Naranjo, Spanish) is, on the
whole, the finest tree of the genus. Its dark-green leaves
have winged foot-stalks, its fruit is round, with an orange-
colored skin. It is one of the longest lived fruit-trees, as an
instance of which we may quote the celebrated tree at Ver-

‘THE ORANGE FAMILY. 381

illes, called “the Grand Bourbon,” which was sown in 1421,
ind is at the present time in existence, one of the largest and
finest trees in France.

_ The fruit of the orange is universally esteemed in its ripe

state. The bitter orange is used for marmalades; the green

fruits, even when as small as peas, are preserved, and used in

‘yarious ways in confectionery ; the rind and pulp are used in
cooking; and the orange flowers, distilled, give the orange-
flower water, so highly esteemed as a perfume and in cookery.

_ Besides the Common Sweet ORANGE, the most esteemed
sorts are the MALresE and the Bioop-Rep, both of excellent
| Age with red pulp. The Manparin orange is a small, flat-

_tened fruit, with a thin rind separating very easily from the

pulp, frequently parting from it of itself, and leaving a par-

ti tially hollow space. It comes from China, and is called there

e mandarin, or noble orange, from its excellent quality.

| The flesh is dark orange- “colored, juicy, and very rich.

The BerGAmoT orange has small flowers and pear-shaped

fruit. The leaves, flowers, and fruit being peculiarly fra-

grant, it is highly esteemed by the perfumer, and yields the
| bergamot essence. ‘The rind, first dried and then moistened,
is pressed in moulds into ail boxes for holding swreeimonts,
to which it communicates a bergamot flavor.”

_ The Havana or common sweet orange is a well-known fruit,
of good size and moderately rough rind, pulp well filled with
delicious juice.

The Sr. AUGUSTINE oranges are a large variety of the Ha-
Vana, much better than those brought from Cuba.

The St. Micwart’s orange is a small fruit, the skin pale
yellow, the rind thin, the pulp often seedless, juicy, and lus-

ciously sweet. It is considered the most delicious of all
oranges, and the tree is a most abundant bearer.

The SEVILLE, or bitter orange, is the hardiest of all the varie-
ties, enduring very hard frosts without i injury. It has the larg-
est and most fragrant flowers ; the pulp, however, is bitter and

sharp, and is valued chiefly for marmalades. The Double

Bigarade is a French variety of this species, with fine double

blossoms.

_ Besides the above, the Fingered, Sweet-skinned, Pear-
shaped, and Ribbed oranges, are the most striking sorts—all
Y cultivated by curious amateurs.

: LEMONS.

_ The Lemon (Limonier, of the French and German; Ji-
mone, Italian; Limon, Spanish) has longer, paler leaves than
the orange, the footstalks of which are naked or wingless ;

_—

382 THE ORANGE FAMILY.

the flowers tinged with red externally, and the fruit
oblong, pale yellow, with a swollen point, and usually an —
acid pulp. Its principal use is in making lemonade, punch, :
and other cooling acid drinks.

Besides the common Lemon, there is an Italian variety
called the Swret Lemon, the pulp of which is sweet and good.

THE LIME.

The Lime (Limettier, of the French), differs from the
Lemon by its smaller, entirely white flowers, and small,
roundish, pale yellow fruit, with a slight protuberance at the
end. The acid, though sharp, is scarcely so rich and high as—
that of the lemon, and is used for the same purposes. The
green fruit is more esteemed than any other for preserving.
The Italians cultivate a curiously marked variety called Pomo
@’ Adamo, in which Adam is said to have left the marks of his
teeth.

THE CITRON.

The Citron ( Cédratier, of the French; Citronier, German ;
Cedrato, Italian) is one of the finest growing trees of this
family, with large, oblong, wingless leaves, and flowers tinged
with purple externally. The fruit, shaped lke that of the
lemon, is much larger, of a yellow color, warted and furrowed
externally. The rind is very fragrant and very thick, the
pulp is subacid, and is used in the same way as that of the
lemon. It is chiefly valued, however, for the rich sweetmeat
or preserve, called citron, made from the rind.

The Manpras citron is Pi pieicue ao the largest and best
variety. .

THE SHADDOCK.

The Shaddock (Pampelmous, French; Arancio massimo,
Italian) may be considered a monstrous orange, with a com-
paratively tasteless pulp. It is a native of China and Japan,
and has its name from Dr. Shaddock, who first carried it to
the West Indies. The leaves are winged, like those of the
orange, the flowers white, and the fruit globular. Its size is
very large, as it often weighs six or eight pounds. The pulp
is sweetish, or subacid, and the juice is rather refreshing. It
is, however, more showy than useful,.and certainly makes a
magnificent appearance in a collection of tropical fruits.

. 1
" “rte

THE PEACH. 383

CHAPTER XXVI.
THE PEACH.

Persica vulgaris, Dec. Rosacew, of botanists. \
Pécher, of the French ; Pfirschbaum, German ; Pursickkeboom, Dutch ;
Persico, Italian ; and él Melocoton, Spanish.

THE Peach-tree is a native of Persia and China, and was
brought from the former country to Italy by the Romans in
the time of the Emperor Claudius. It was considerably cul-
tivated in Britain as early as the year 1550, and was intro-

- duced to this country by the early settlers somewhere about

1680. From Persia, its native country, its name in all lan-
guages—Persico—Pécher—Peach—has evidently been de
rived.

The peach is a rather small fruit-tree, with narrow, smooth,
serrated leaves, and pink blossoms. It is more tender and
of shorter duration than most other of the fruits usually grown
in temperate climates. It is never raised in England, and
not generally in France, without the aid of walls. Even at
Montreuil, near Paris, a village whose whole population is
mainly employed in cultivating the peach for market, it is
grown entirely upon white-washed walls. China and the
United States are, therefore, the only temperate countries
where the peach and the apple both attain their highest per-
fection in the open orchard. The peaches of Pekin are cele-
brated as being the finest in the world, and of double the
usual size.

It is a curious fact in the history of the peach, that with
its delicious flavor were once coupled, in the Hast, certain
notions of its poisonous qualities. This idea seems vaguely
to have accompanied it into Europe, for Pliny mentions that
it was supposed that the king of Persia had sent them into
Egypt to poison the inhabitants, with whom he was then at
war. Asthe peach and the almond are closely related, it has
been conjectured by Mr. Knight that the poisonous peaches
referred to were swollen almonds, which contain a consider-
able quantity of prussic acid. But itis also worth remarking
that the peach tree seems to hold very much the same place
in the ancient Chinese writings that the tree of knowledge of
the old Scriptures, and the golden Hesperides apples of the
heathens, do in the early history of the western nations. The
traditions of a peach-tree, the fruit of which when eaten con-
ferred immortality, and which bore only once in a thousand
years—and of another peach-tree of knowledge, which existed

"384 THE PEACH.

in the most remote period, on a mountain guarded by a hun-
dred demons, the fruit of which produced death—are said to
be distinctly preserved in some of the early Chinese writings.
Whatever may have been the nature of these extraordinary
trees, it is certain that, as Lord Bacon says, “not a slip or
sucker has been left bekind.”» We must, therefore, content
ourselves with the delight which a fine peach of modern times
affords to the palate and the eye.

We believe there is at the present time no country in the
world where the peach is grown in such great quantities as
in the United States. North of a line drawn from the Mo-
hawk river to Boston, comprising most of the Eastern States, —
they do not indeed flourish well, requiring some artificial aid
to produce regular crops; but in all the Middle, Southern,
and Western States, they grow and produce the heaviest
crops in every garden and orchard. Thousands of acres are
devoted tothis crop for the supply of the markets of our large
cities. ‘The market price usually varies according to the
abundance of the crop, and to the earliness or lateness of the
season at which they are offered. Many growers have orch-
ards of from 10,000 to 100,000 trees of different ages, and
send to market in good seasons as many bushels of fruit from
the bearing trees. When the crop is not universally abun-
dant, the profits are very large; if the contrary, they are often
very little.

The very great facility with which the peach grows in this,
country, and the numerous crops it produces, almost without
care, have led to a carelessness of cultivation which has greatly
enfeebled the stock, and, as we shall presently show, has in
many places produced a disease peculiar to this country. This
renders it necessary to give some additional care and atten-
tion to the cultivation of the peach; and with very trifling
care this delicious fruit may be produced in great abundance
for many successive years.

Uses. Certainly no one expects us to write the praises of
the peach as the most delicious of fruits. ‘To gild refined
gold” would be a task quite as necessary, and if any one
doubts the precise rank which the peach should take among
the different fruits of even that cornucopian month—Septem-
ber—and wishes to convince us of the higher flavor of a
Seckel or a Belle Lucrative pear, we will promise to stop his
mouth and his argument with a sunny-cheeked and melting
“George the Fourth,” or luscious “ Rareripe!” No man
who lives under a warm sun will hesitate about giving a due
share of his garden to peaches, if he have no orchard; and
even he who lives north of the best Indian corn limits ought
to venture on a small line of espalier for the sake of the peach.

THE PEACH. . 385

t In pies and pastry, and for various kinds of preserving, the
_ peach is everywhere highly esteemed. At the South and
- West a considerable quantity of peach brandy is annually dis- -
tilled from them, but we believe by no means so much as
formerly. Hogs are fattened, in such districts, on the refuse
_ of the orchard and distillery.

In most parts of the country where peaches are lar gely
_ cultivated the fruit is dried, and in this state sent to market
in very large quantities. The drying is performed, on a small
scale, in spent ovens ; on a large scale, in a small drying-house
heated by a stove, and fitted up with ventilated drawers.
These drawers, the bottom of which are formed of laths, or
narrow strips sufficiently open to allow the air to circulate
through them, are filled with peaches in halves. They are
cut in two without being peeled, the stones taken out, and the
two halves placed in a single layer with the skin downward.
In a short time the heat of the drying-house will complete the
drying, and the drawers are then ready for a second filling.
Farther south they are spread upon boards or frames, and dried
in the sun merely ; but usually with the previous pr eparation
of dipping the peaches (in baskets) for a few minutes in boil-
ing water before halving them.

The leaf of the peach, bruised in muilie and distilled, gives
the peach water, so much esteemed by many for flavoring
articles of delicate cookery ; and steeped in brandy or spirits,
they communicate to it the flavor of Noyau. Indeed a very
good imitation of the celebrated Noyau is made in this way,
by using the best white brandy, which, after being thus
flavored, is sweetened with refined sugar mixed with a small
quantity of milk, and afterwards decanted.

Propacation. ‘The peach is the most easily propagated of
all fruit-trees. A stone planted in the autumn will vegetate
in the ensuing spring, grow three or four feet high, and may
be budded in August or September. Two years from this
time, if left undisturbed, it will usually produce a small crop
of fruit, and the next season bear very abundantly, unless the
growth is over-luxuriant.

In nursery culture it is customary to bury the peach-stones
in autumn, in some exposed spot, in thick layers covered with
earth. Here they are allowed to lie all winter. As early in
the spring as the ground is in fine friable condition, the stones
are taken out of the ground, cracked, and the kernels sown
in mellow prepared soil, in the nursery rows where they are
_ togrow. They should be covered about an inch deep. Early
_ in the following September they will be fit for budding. This
is performed with great ease on the peach, and grafting is
therefore seldom or never resorted to in this country, except

386 THE PEACH.

at the South. The buds should be inserted quite near the
ground. The next season the stock should be headed back in
March, andthe trees will, in good soil, grow to the height of
a man’s head in one year. This is by far the best size for
transplanting the peach—one year old from the bud.

In England the plum stock is universally employed. The
advantage gained thereby is, a dwarfer and neater habit of
growth for their walls. In France, some of the best culti-
vators prefer the almond stock. Healthy peach stocks afford
the most natural foundation for the growth of standard
orchard trees. At the same time we must protest against the
indiscriminate employment of peach-stones from any and every
source. With the present partially diseased state of many
orchards in this country, this is a practice to be seriously
condemned; and more especially as, with a little care, it is
always easy to procure stones from sections of country where
the Yellows is not prevalent.

For rendering the peach quite dwarf, the Mirabelle plum
stock is often employed abroad.

SoIL AND Situation. The very best soil for the peach is a
rich, deep, sandy loam; next to this, a strong, mellow loam;
then a light, thin, sandy soil; and the poorest is a heavy,
compact clay soil. We are very well aware that the exten-
sive and profitable appropriation of thousands of acres of
the lightest sandy soil in New Jersey and Delaware, has led
many to believe that this is the best soil for the peach. But
such is not the fact, and the short duration of this tree in
those districts is unquestionably owing to the rapidity with
which the soil is impoverished. We have, on the contrary,
seen much larger, finer, and richer flavored peaches produced
for a long time successively on mellow loam, containing but
little sand, than upon any other soil whatever.

It is a well-founded practice not to plant peach orchards
successively upon the same site, but always to choose a new
one. From sixteen to twenty-five feet apart may be stated as
the limits of distance at which to plant this tree in orchards,
more space being required in warm climates and rich soils
than under the contrary circumstances. North of New York
it is better always to make plantations in the spring, and it
should be done pretty early in the season. South of that
limit it may usually be done with equal advantage in the
autumn.

In districts of country where the fruit in the blossom is
liable to be cut off by spring frosts, it is found of great ad-
vantage to make plantations on the north sides of hills, north-
ern slopes or elevated grounds, in preference to warm valleys
and southern aspects. In the colder exposures the vegetation

THE PEACH. 387

nd blossoming of the tree is retarded until after all danger
“injury is past. Situations near the banks of large rivers
‘and inland lakes are equally admirable on this account, and
_ the blossoms are not injured once in a dozen years ; while on
level grounds, distant but a little way, they are destroyed
t every fourth or fifth season.
__ With regard to the culture of peach orchards, there is a
a seeming disparity of opinion between growers at the North
£ and South. Most of the cultivators at the South say, never
plough or cultivate an orchard after it has borne the first
crop. Ploughing bruises the roots, enfeebles the trees, and
g lessens the crop. Enrich the ground by top-dressings, and
_ leave it in a state of rest. The best northern growers say,
always keep the land in good condition, mellow and loose by
- cultivation, and crop it very frequently with the lighter root
and field crops. Both are correct, and it is not difficult to
explain the seeming difference of opinion.
_ The majority of the peach orchards south of Philadelphia,
it will be recollected, grow upon a thin, light soil, previously
rather impoverished. In such soils it is necessarily the case
_ that the roots lie near the surface, and most of the food de-
rived by them is from what is applied to the surface or added
_ to the soil. Ploughing, therefore, in such soils, wounds and
_ injures the roots, and cropping the ground takes from it the
_ scanty food annually applied or already in the soil, which is
not more than sufficient for the orchard alone. In a stronger
_and deeper soil the roots of the peach-tree penetrate farther,
and are mostly out of the reach of serious injury by the
plough. Instead of losing by being opened and exposed to
the air, the heavier soil gains greatly in value by the very
_ act of rendering it more friable, while at the same time it has
naturally sufficient heart to bear judicious cropping with ad-
_ vantage rather than injury to the trees. The growth and
_ luxuriance of an orchard in strong land, kept under tillage,
is surprisingly greater than the same allowed to remain in
_ sod. The difference in treatment, therefore, should always
_ adapt itself to the nature of the soil. In ordinary cases, the
_ duration of the peach orchards in the light sandy soil is rare-
% ly more than three years in a bearing ‘state. Ina stronger
_ soil, with proper attention to the shortening system of prun-
_ ing, it may be prolonged to twenty or more years.
y Prunine. It has always been the prevailing doctrine in
_ this country that the peach requires no pruning. It has been
_ allowed to grow, to bear heavy crops, and to die, pretty much
in its own way. Thisis very well for a tree in its native
" climate, and in a wild state; but it must be remembered that
the peach comes from a warmer country than ours, and that

on -

388 THE PEACH.

our peaches of the present day are artificial varieties. Theva |
owe their origin to artificial means, and require, therefore,a _
system of culture to correspond. a

In short, we view this absence of all due care in the man- _
agement of the peach-tree, after it comes into bearing, as the —
principal original cause of its present short duration, and the ~
disease which preys upon it in many of the older parts of the —
country. We therefore earnestly desire the attention of
peach-growers to our brief hints upon a regular system of —
pruning this valuable tree. Of course we speak now of com-
mon standard trees in the orchard or garden.

A peach-tree, left to itself after being planted, usually
comes into bearing the third or fourth year, and has a well- —
shaped rounded head, full of small bearing branches, and

well garnished with leaves.
It must be borne in mind

. NE ps WA that the fruit is only borne
AN \ “<z onthe young shoots of the
= VO Le ~=Ssprevious summer’s growth.

> ss < - In a young tree _ these

1 are properly distributed
‘1 throughout. But in a couple
f of seasons, the tree being
HA left to itself, the growth be-

———— ing mostly produced at the
ends of the principal branch-

A peach-tree without pruning, as com- :
monly seen. es, the young shoots in the

interior of the head of the
tree die out. The consequence is, that in a short time the
interior of the tree is filled with long lean branches, with
only young shoots at their extremities. Any one can see
that such a tree can be provided with but half the number of
healthy, strong shoots for bearing, that one would have if
filled throughout with vigorous young wood. The sap flows
tardily through the long and rigid branches, and not half
leaves enough are provided to secure the proper growth of
the fruit. And, finally, all the fruit which the tree yields
being allowed to remain at the ends of the branches, they
often break under its weight.

Now, we propose to substitute for this what is generally
known as the shortening-in system of pruning. We affirm,
both from its constant success abroad, and from our own ex-
perience and observation in this country, that, putting its
two diseases out of the question, the peach may be continued
in full vigor and production, in any good soil, for from ten
to thirty years.

Let us take a healthy tree in the orchard or garden, in its

; é THE PEACH. 389

“frst blossoming year. It is usually about six to eight feet
high, its well-shaped head branching out about three feet*
from the ground. It has never yet been trimmed, except to
regulate any sree in its shape, and this is so much the
better.

At the end of February, or as early in the spring as may
be, we commence pruning. This consists only of shortening-
in, i. €., cutting off half the last year’s growth over the whole
outside of the head of the tree, and also upon the inner
branches. As the usual average growth is from one to
two feet, we shall necessarily take off from six to twelve
inches. It need not be done with precise measurement; in-
deed, the strongest shoots should be shortened back most, in
order to bring up the others, and any long or projecting limbs
that destroy the balance of the head should be cut back to a
uniform length. This brings the tree into a well-rounded
shape. By reducing the young wood one-half, we at the same
moment reduce the coming crop one-half in number. The
remaining half, receiving all the sustenance of the tree, are
of double the size. The young shoots, which start out abun-
dantly from every part of the tree, keep it well supplied with
bearing wood for the next year, while the greater luxuriance
and size of the foliage, as a necessary consequence, produces
larger and higher flavored fruit.+ Thus, while we have se-
cured against the prevalent evil, an over-crop, we have also
provided for the full nourishment of the present year’s fruit,
and induced a supply of fruit-
bearing shoots throughout the

tree for the next season. (

This course of pruning is fol- ! WAY
lowed regularly, every year, for ci

‘the whole life of the tree. Itis . A A
‘done much more rapidly than .
‘one would suppose; the pruned SS
‘wounds are too small to cause i
sany gum to flow ; and it is done at SSS

‘the close of winter, when labor yy cach-tree pruned by the shorten-
‘is worth least to the cultivator. ing-in mood

eS i se_F
eee eS SS

_* We think low heads much preferable to high ones on many ac-
‘eounts. They shade the root, and are more within reach both for
)pruning and gathering.

_ + It is well, in shortening-back, to cut off the shoot close above a
‘tood-bud rather than a blossom-bud. Few persons are aware how
much the size and beauty of the fruit depend on the size and vigor of
the leaves. We have seen two peach-trees of the same age side by
side, one unpruned, and the other regularly shortened-in, and both
bearing about four bushels. That of the latter was, however, of don:
. ble the size, and incomparably finer.

F
i.

390 THE PEACH.

The appearance of a tree pruned in this way, after
years of bearing, is a very striking contrast to that of the |
poor skeletons usually seen. It is, in fact, a fine object,
with a thick, low, bushy head, filled with healthy young wood,
and in the summer with an abundance of dark-green, healthy
foliage and handsome fruit. Can any intelligent man hesitate
about adopting so simple a course of treatment to secure such —
valuable results? We recommend it with entire confidence —
to the practice of every man in the country that cultivates —
a peach-tree. After he has seen and tasted its good effects, —
we do not fear his laying it aside.* |

Training the peach tree against walls or espaliers is but
little practised in this country. Espaliers and cordon train-
ing, on a small scale, is, however, highly worthy of the at-_
tention of persons desiring this fruit in the colder parts of the —
country, where it does not succeed well asa standard. Every-
where in New England excellent crops may be produced
in this way. Full directions for training the peach en —

* Our attention has been drawn to the following remarkable ex-

amples of the good effects of regular pruning, which we translate
from the leading French journal of horticulture. Weask the atten-
tion of our readers to these cases, especially after perusing our re-
marks on the Yellows and its cause.
_ ‘**M. Duvilliers laid before the Royal Society of Horticulture an —
account of some old peach-trees that he had lately seen at the Cha-
teau de Villiers, near Ferté-Aleps (Seine-et-Oise). These trees, eight —
in number, are growing upon a terrace wall, which they cover per-
fectly, and yield abundant crops. The gardener assured M. Duvil-—
liers that they had been under his care during the thirty years that
he had been at the chateau ; that they were as large when he first”
saw them as at present, and that he supposed them to be at least
siaty years old. We cannot doubt (says the editor) that it ts to the
annual pruning that these peach-trees owe this long life; for the peach-
trees that are left to themselves in the latitude of Paris never live beyond
twenty or thirty years. M. Duvilliers gave the accurate measurement
of the trunks and branches of these trees, and stated, what it is
more interesting to know, that although all ‘their trunks are hollow, |
like those of the old willows, yet their vigor and fertility are still
quite unimpaired.” (Annales de la Société d’ Horticulture, tome xxx.
p. 58.)

In volume 25, page 67, of the same journal, is an account of a
remarkable peach- tree in the demesne of M. Joubert, near Ville-
neuve le Roi (département de l’Yonne). It is trained against one of
the wings of the mansion, covers a large space with its branches, and
the circumference of its trunk, taken at some distance from the’
ground, is two feet anda half. Jt is known to be, actually, of more
than 93 years’ gr rowth, and it is believed to be more than 100 years
old. It is still in perfect health and vigor. It is growing in strong)
soil, but it has been regularly subjected to a uniform and severe sys-'
tem of pruning, equivalent to our shortening-in mode. Where can
any peach-tree of half this age be found in the United States, natu:
rally a much more favorable climate for it than that of France ?

THE PEACH. 391

espalier and cordon, with illustrations, are given in pages
pe

- Cordon or low fan training is practised by some cultivators
Sut the North, and in sections where the crop of the peach
is uncertain by reason of extreme cold in winter or late
spring frosts destroying the buds. When the cordons or low
fans are kept within one to two feet from the ground the
trees may be readily protected in winter by covering with
-corn-stalks, straw, or brush of evergreens.

_ Insects anp Diseases. For a considerable time after the

peach was introduced into America, it was grown everywhere
south of the 40° of latitude, we may say literally, without
cultivation. It was only necessary to plant a stone in order
to obtain in a few years, and for a long time, an abundance
of fruit. Very frequently these chance seedlings were of
excellent quality, and the finer grafted varieties were equally
luxuriant. Two maladies have appeared within the last
twenty years, which, because they are little understood,
have rendered this fine fruit-tree comparatively short-lived
and of little value. These are the Peach-borer and the Yel-
lows.

The PEACH-BoRER or Peach-worm (@geria exitiosa, Say)
does great mischief to this tree by girdling and devouring the
whole circle of bark just below the surface of the ground,
when it soon languishes and dies.

The insect in its perfect state is a slender, dark-blue, four-
winged moth, somewhat like a wasp. It commences depos-
iting its eggs in the soft and tender bark at the base of the
trunk, usually about the last of June, but at different times
from June to October. The egg hatches and becomes a small
white borer or grub, which eventually grows to three-fourths
of an inch long, penetrates and devours the bark and sap
wood, and, after passing the winter in the tree, it enfolds
itself in a cocoon under or upon the bark, and emerges again
in a perfect or winged form in June, and commences deposit-
ing its eggs for another generation.

_ Itis not difficult to rid our trees of this enemy. In fact,
nothing is easier to him who is willing to devote a few mo-
ments every season to each tree. The eggs which produce the

borer, it will be recollected, are deposited in the soft-portion
of bark just at the surface of the earth. Experience has
conclusively proved that if a quantity of leached ashes, char-
coal, or even common soil, be heaped to the height of one
foot around the trunk of dach tree at the end of “May, and
suffered to remain till October, the peach-borer will not
attack it. It has been tried most successfully in large orchards,
where the protected trees have long remained sound, while

392 THE PEACH.

those unprotected have been speedily destroyed by the borer, —
The remedy undoubtedly lies chiefly in covering the most —
vulnerable portion of the tree from the attack of the insect.
These mounds or heaps of earth, ashes, etc., should be spread —
over the surface avery autumn on approach of winter, thus |
exposing the larve of the insect, if any have entered the tree,

to cold and destruction.

Another simple remedy isin spring to first draw away a —
little earth from the crown of the tree, then wrap the body —
up, one foot from the ground, with strong coarse paper, se-
curing it with tying, and replace the earth. :

Many careful and rigid cultivators prefer a regular exami-
nation of the trees every spring and autumn. On removing
the earth for a few inches, the appearance of gum or castings —
quickly indicates where the borer has made his lodging. A
few moments with the knife will then eradicate the insect for
the season.

THe Yettows. This most serious malady seems to belong
exclusively to this country, and to attack only the peach-tree.
Although it has been the greatest enemy of the peach-planter
for the last thirty years,—rendering the life of the tree un-
certain, and frequently spreading over and destroying the —
orchards of whole districts,—still little is known of its nature, ©
and nothing with certainty of its cause. Many slight ob-
servers have confounded it with the effects of the peach-
borer, but all persons who have carefully examined it know
that the two are totally distinct. Trees may frequently be ©
attacked by both the yellows and the borer, but hundreds die
of the yellows when the most minute inspection of the roots
and branches can discover no insect or visible cause. Still —
we believe proper cultivation will entirely rid our gardens ©
and orchards of this malady; and this belief is in part
borne out by experiments under our own inspection, In
order to combat it successfully, it is necessary that the symp-
toms should be clearly understood.

Symptoms. The Yellows appears to be a constitutional
disease, no external cause having yet been assigned for it.
Its infallible symptoms are the following :—

1. The production upon the branches of very slender, wiry —
shoots, a few inches long, and bearing starved diminutive
leaves. These shoots are not protruded from the extremities,
but from latent buds on the main portions of the stem and —
larger branches. The leaves are very narrow and small, quite —
distinct from those of the natural size, and are either pale—
yellow or destitute of color.

2. The premature ripening of the fruit. Bhis takes place
from two to four weeks earlier than the proper season. The

THE PEACH. - O9a

first season of the disease it grows nearly to its natural size;

the following season it is not more than half or a fourth of
that size; but it is always marked externally (whatever may
be the natural color) with specks and large spots of purplish
red. Internally the flesh is more deeply colored, especially
around the stone, than in the natural state.

Either of the foregoing symptoms (and sometimes the
second appears a season in advance of the first) are undeniable
signs of the Yellows, and they are not produced by the attacks
of the worm or other malady. We may add to them the fol-
lowing additional remarks :—

It is established beyond question that the Yellows can
always be propagated by budding or grafting from a diseased
tree; that the stock, whether peach or almond, also takes the
disease, and finally perishes; gnd that the seeds of the diseased
trees produce young trees in which the Yellows sooner or
later breaks out. To this we may add that the peach, budded
on the plum or apricot, is also known to die with the Yel-
lows.

Very frequently only a single branch, or one side of a tree,
will be affected the first season. But the next year it in-
variably spreads through its whole system. Frequently trees
badly affected will die the next year. But usually it will last,
growing more and more feeble every year, for several seasons.
The roots, on digging up the tree, do not appear in the least
diseased.

The soil does not appear materially to increase or lessen the
liability to the Yellows, though it first originated, and is most
destructive, in light, warm, sandy soils.

Lastly, it is the nearly universal opinion of all orchardists
that the Yellows is a contagious disease, spreading gradually,
but certainly, from tree to tree through whole orchards. It
was conjectured by the late William Prince that this takes
place when the trees are in blossom, the contagion being
carried from tree to tree in the pollen by bees and the wind.

This view is a questionable one, and it is rendered more
doubtful by the fact that experiments have been made by
dusting the pollen of diseased trees upon the blossoms of
healthy ones without communicating the Yellows.

We consider the contagious nature of this malady an un-
settled point. Theoretically, we are disinclined to believe it,
as we know nothing analogous to it in the vegetable kingdom.
But on the other hand it would appear to be practically true,
and for all practical purposes we would base our advice upon
the supposition that the disease is contagious. For it is only ©
‘in those parts of#he Atlantic States where every vestige of a
tree showing the Yellows is immediately destroyed, that we

Lier ars

394 THE PEACH.

have seen a return of the normal health and longevity of the
tree.*

Cause of the Yellows. No writer has yet ventured ‘a
assign a theory, supported by any facts, which would explain:
the cause of this malady. We therefore advance our opinion
with some diffidence, but yet not without much confidence in
its truth.

We believe the malady called the Yellows to be a constitu-
tional taint existing in many American varieties of the Peach,
and produced, in the first place, by bad cultivation and the
consequent exhaustion arising from successive over-crops.
Afterwards it has been established and perpetuated by sowing
the seeds of the enfeebled tree, either to obtain varieties or
for stocks. :

Let us look for a moment ipto the history of the Penal :
culture in the United States. Ge almost a hundred years
after this tree was introduced into this country it was largely
cultivated, especially in Virginia, Maryland, and New Jersey,
as we have already stated, in perfect freedom from such dis-
ease, and with the least possible care. The great natural fer-
tility of the soil was unexhausted, and the land occupied by
orchards was seldom or never cropped. Most of the soil ot |
these States, however, though at first naturally rich, was_
light and sandy, and in course of time became comparatively
exhausted. The peach-tree, always productive to an excess”
in this climate, in the impoverished soil was no longer able to.
recruit its energies by annual growth, and gradually became
more and more enfeebled and short-lived. About 1800, or a,
few years before, attention was attracted in the neighborhood

* The following extract from some remarks on the Yellows by that)
careful observer, Noyes Darling, Esq., of New Haven, Ct., we recom-
mend as worthy the attention of those who think the disease conta-.
gious. They do not seem to indicate that the disease spreads from a)
given point of contagion, but breaks out in spots. It is clear to our!
mind that in this, and hundreds of other similar cases, the disease was!
inherent in the trees, they being the seedlings of diseased parents.

‘* When the disease commences in a garden or orchard containing
considerable number of trees, it does not attack all at once. It bre
out in patches which are progressively enlarged, till eventually all the
trees become victims to the malady. Thus, in an orchard of two and
a half acres, all the trees were healthy in 1827. The next year two
trees on the west side of the orchard, within a rod of each other, too
the Yellows. In 1829, six trees on ‘the east side of the orchard wer
attacked ; five of them standing within a circle of four rods diameter,
A similar fact is now apparent in my neighborhood. A fine lot of 2
. young trees, last year in perfect health, now show disease in two spot
near the opposite ends of the lot, having exactly six diseased trees in’
each patch contiguous to each other, while all theother trees are
from any marks of disease.” — Cultivator.

. THE PEACH. 395

_ of Philadelphia to the sudden decay and death of the orchards

without apparent cause. From Philadelphia and Delaware
the disease gradually extended to New Jersey, where, in 1814,
it was so prevalent as to destroy a considerable part of all the
orchards. About three or four years later it appeared on the
banks of the Hudson (or from 1812 to 1815), gradually and
slowly extending northward and westward to the remainder
of the State. Its progress to Connecticut was taking place
at the same time, a few trees here and there showing the
disease, until it became well known (though not yet generally
prevalent) throughout most of the warmer parts of New
England. .-

It should be here remarked, that though the disease had
‘been considerably noticed in Maryland and the Middle States
previously, yet it was by no means general until about the
close of the war of 1812. At this time wheat and other grain
crops bore very high prices, and the failing fertility of the
peach orchard soils of those States was suddenly still more
lowered by «a heavy system of cropping between the trees
without returning anything to the soil. Still the peach was
planted, produced a few heavy crops, and declined from sheer
feebleness and want of sustenance. Asit was the custom with
many orchardists to raise their own seedling trees, and as
almost all nurserymen gathered the stones indiscriminately
for stocks, it is evident that the constitutional debility of the
parent trees would naturally be inherited to a greater or less
degree by the seedlings. Still the system of allowing the tree
to exhaust itself by heavy and repeated crops in a light soil

_ was adhered to, and generation after generation of seedlings,
each more enfeebled than the former, at last produced a com-
pletely sickly and feeble stock of peach-trees in those districts.

The great abundance of this fruit caused it to find its way
more or less into all the markets on the sea-coast. The stones
of the enfeebled Southern trees were thus carried north, and,
being esteemed by many better than those of home growth,
were everywhere more or less planted. They brought with
them the enfeebled and tainted constitution derived from the
parent stock. They reproduced almost the same disease in the
new soil; and thus, little by little, the Yellows spread from
its original neighborhood, below Philadelphia, to the whole
northern and eastern sections of the Union. At this moment,
1845, it is slowly but gradually moving West; though the
rich and deep soils of the Western alluvial bottoms will, per-
haps, for a considerable time, even without care, over power
the original taint of the trees and stones received from the East.

Let us now look a little more closely into the nature of this
enfeebled state of the pare which we call the Yellows.

396 THE PEACH.

Every good gardener well knows that if he desires to raise —
a healthy and vigorous seedling plant, he must select the seed —
from a parent plant that is itself decidedly healthy. Lindley 4
justly and concisely remarks: “ All seeds will not equally
produce vigorous seedlings; but the healthiness of the new
plant will correspond with that of the seed from which it
sprang. For this reason it is not sufficient to sow a seed to —
obtain a given plant ; but in all cases, when any importance
is: attached to the result, the piumpest and healthiest seeds
should be selected, if the greatest vigor is required in the
seedling, and feeble or less perfectly formed seeds, when it is
desirable to check natural luxuriance.” *

Again, Dr. Van Mons, whose experience in raising seedling —
fruit-trees was more extensive than that of any other man,
declares it as his opinion that the more frequently a tree is
reproduced continuously from seed, the more feeble and short- —
lived is the seedling produced. |

Still more, we all know that certain peculiarities of consti-
tution or habit can be propigated by grafting, by slips and
even by seeds. Thus the variegated foliage, which is a disease
of some sort, is propagated forever by budding, and the dis-
position to mildew of some kinds of peaches is continued
almost always in the seedlings. That the peach-tree is pecu-
liarly constant in any constitutional variation, the Vectarine
is a well-known proof. That the fruit-tree is only an acci-
dental variety of the peach, and yet it is continually repro-
duced with a smooth skin from seed. |

Is it not evident, from these premises, that the constant
sowing of the seeds of an enfeebled stock of peaches would
naturally produce a sickly and diseased race of trees? The
seedlings will at first often appear healthy when the parent
had been only partially diseased, but the malady will sooner
or later show itself, and especially when the tree is allowed
to produce an over-crop.

That poor soil and over-bearing will produce great debility
in any fruit-tree, is too evident to need much illustration.
Even the apple, that hardiest orchard tree, requires a whole:
year to recover from the exhaustion of its powers caused by
afullcrop. The great natural luxuriance of the peach enables:
it to lay in new fruit-buds while the branches are still loaded jf
with fruit, and thus, except in strong soil, if left to itself, it
is soon enfeebled.

There are some facts in our every-day observation whic
may be adduced in proof of this theory. In the first place,
the varieties of this tree always most subject to this dise

* Theory of Horticulture.

‘ THE PEACH. 397
4

ue
are the yellow peaches ; and they, it is well known, also pro-
duce the heaviest crops. More than nine-tenths of the
victims, when the disease first appeared, were the yellow-
fleshed peaches. On the other hand, the white-fleshed kinds
(those white and red externally) are much more rarely attack-
ed; in some parts of the country never. They are generally
less vigorous, and bear more moderate crops. And it is well
worth remarking that certain fine old sorts, the ends of the
branches of which have a peculiar mildewed appearance (such
as the old Red Rareripe, the Early Anne, etc.), which seems
to check the growth without imparing the health, aré rarely,
if ever, attacked by the Yellows. Slow-growing and moder-
ately productive sorts, like the Nutmeg peaches, are almost
entirely exempt. We know an orchard in the adjoining
county where every tree has gradually died with the Yellows,
except one tree which stood in the centre. It is the Red Nut-
meg, and is still in full vigor. It is certainly true that these
sorts often decay and suddenly die, but we believe chiefly
from the neglect which allows them to fall a pray to the Peach-
borer. Indeed the frequency with which the Borer has
been confounded with the Yellows by ignorant observers,
renders it much more difficult to arrive at any correct con-
clusions respecting the contagious nature of the latter dis-
ease.*

It may be said, in objection to these views, that a disease
which is only the enfeeblement of the constitution of a tree,
would not be sufficient to alter so much its whole nature and
duration as the Yellows has done that of the peach. The
answer to this is, that the debility produced in a single gen-
eration of trees probably would not have led to such effects,
or to any settled form of constitutional disease. But it must
be borne in mind that the same bad management is to a great
extent going on to this day, the whole country over. Every
year, in the month of August, the season of early peaches,
thousands of bushels of fruit, showing the infallible symp-
toms of the Yellows,—a spotted skin, etc.,—are exposed and
sold in the markets. Every year more or less of the stones
of these peaches are planted, to produce, in their turn, a
generation of diseased trees, and every successive generation
is even more feeble and sickly than the last! Even in the
North, so feeble has the stock become in many places, that an
excessive crop of fine fruit is but too frequently followed by
the Yellows. In this total absence of proper care in the se-

* All knowledge relating to the Yellows appears to us as much in
obscurity as when this was written. In our experience no one variety
seems more liable to be attacked than another, the most vigorous
trees being as often affected as those of moderate growth.—C. D.

398 THE PEACH.

lection both of the seed and the trees, followed by equal neg-
ligence of good cultivation, is it surprising that the moa
has become a tree comparatively difficult to preserve, and —
proverbially short-lived ?

Abroad, it is well known that the peach is always subjected
to a regular system of pruning, and is never allowed to pro- —
duce an over-crop. It is not a little singular, both that the
Yellows should never have originated there, and that, not-
withstanding the great number of American varieties of this
fruit that have been repeatedly sent to England and are now
growing there, the disease has never extended itself, or been
communicated to other trees, or even been recognized by
English or French horticulturists. We must confess, these
facts appear to us strong proofs in favor of our opinion as to
the nature and origin of the malady.

- Remedy for the Yellows. It may seem to many persons
a difficult task to rid ourselves of so wide-spread a malady
as this, yet we are confident that a little perseverance and
care will certainly accomplish it. In the present uncertainty ©
with regard to its contagious nature, it is much the wisest to
reject “the benefit of the doubt,” and act upon the principle
that it is so. We know at the present moment several gar-
dens where the trees are maintained in good health by im-
mediately rooting out and destroying every tree as soon as it
shows marked symptoms of the malady.

1. We would therefore commence by exterminating, root
and branch, every tree which has the Yellows. And another
tree should not be planted in the same spot without a lapse
of several years, or a thorough removal of the soil.

2. The utmost care should be taken to select seeds for plant-
ing from perfectly healthy trees. Nurserymen, to secure this,
should gather them from the latest ripening varieties, or pro-
cure them from districts of the country where the disease is
not known.

3. So far we have aimed only at procuring a healthy stock
of trees. The most important matter remains to be stated—
how to preserve them in a healthy state.

The answer to this is emphatically as follows: pursue.
steadily, from the first bearing year, the shortening-in system of
pruning already explained. This will at once secure your
trees against the possibility of over-bearing and its conse-
quences, and maintain them in vigor and productiveness for
along time.* It will, in short, effectually prevent the Yel-

* The following remarks, directly in point, are from Loudon’s last
work: ‘‘ The effect of shortening the shoots of the peach is not merely
to throw more sap into the fruit, but to add vigor to the tree gen-
erally by increasing the power of the roots relatively to the branches.

THE PEACH. “399

lows where it does not already exist in the tree. To who-
ever will follow these precautions, pursue this mode of culti-
-yation, and adopt at the same time the remedy for the Borer
already suggested, we will confidently insure healthy, vigorous,
long-lived trees, and the finest fruit. Will any reasonable
man say that so fine a fruit as the peach does not fully merit
them?

Whether the system of shortening-in and careful culture
will prevent the breaking out of the Yellows, when constitu-
tionally Jatent in the tree, we will not yet undertake to say.
In slight cases of the disease we believe that it may. Of one
thing, however, we are certain : it has hitherto failed entirely
to reclaim trees. in which the malady had once broken out.
Neither do we know of any well-attested case of its cure,
after this stage, by any means whatever. Such cases have
indeed been reported to us, and published in the journals,
but, when investigated, they have proved to be trees suffer-
ing by the effect of the borer only.

A planter of peach-trees must, even with care, expect to see
a few cases of Yellows occasionally appear. The malady is too
widely extended to be immediately vanquished. Occasion-
ally trees having the constitutional taint will show themselves
where least suspected ; but when the peach is once properly
cultivated these will every day become more rare, until the
original health and longevity of this fruit-tree is again es.
tablished. .

Tue Curt is the name commonly given to a malady which
often attacks the leaves of the peach-tree. It usually appears
in the month of May or June. The leaves curl up, become
thickened and swollen, with hollows on the under and red-
dish swellings on the upper side, and finally, after two or
three weeks, fall off. They are then succeeded by a new and
healthy crop of foliage. Although it does not appear mate-
rially to injure either the tree or the crop, yet it greatly dis-
figures it for a time.

Innumerable seedlings have been produced in this country,
and some of them are of the highest excellence. It is very
desirable to reduce the collection of peaches to reasonable
limits, because, as this fruit neither offers the same variety
of flavor nor the extent of season as the apple and pear, a
moderate number of the choicest kinds, ripening from the
earliest to the latest, is in every respect better than a great
variety, many of which must necessarily be second-rate.

The peach being a short-lived tree, it has been justly remarked by Mr.
Thompson, were it allowed to expend all its accumulated sap every year,
it would soon exhaust itself and die of old age.”—Suburban Horticul-

400 THE PEACH,

It is worthy of remark, that most of our American varieties |
-of the first quality have pr roved second-rate in England. This

is owing to the comparative want of sun and heat in their
climate. Indeed, our finest late peaches will not ripen at all
except under glass, and the early varieties are much later than —
with us. On the other hand, many of the best European sorts —
are finer here than in England, and we have lately endeavored
to introduce all of the foreign sorts of high quality.

In the description of peaches and nectarines the form and
outlines of many kinds are so nearly similar that we are
obliged to resort to other characteristics to distinguish the
varieties. The two most natural classes into which the kinds
of this fruit are divided are freestones and clingstones (melters —
and pavies, of the English); the flesh of the former parting
freely from the stone, that of the latter adhering.

Next to this, the strongest natural distinction is found in
the leaves of the peach. At the base of the leaves of certain ~
kinds are always found small glands, either round and regu-
lar, or oblong and irregular, while the leaves of certain other
kinds have no glands, but are more deeply cut or serrated on
the margin. These peculiarities of the foilage are constant, —
and they aid us greatly in recognizing a variety by forming |
three distinct classes, viz :—

Characters in the leaves of peaches.

THE PEACH. 401

1. Leaves serrated and without glands, a. 2. Leaves with

: small round or globose glands, b. 3. Leaves with large,

irregular, reniform glands, c.

This distinction of leaves is valuable, because it not only
assists us when we have the fruit before us, but it may be re-
ferred to, for the sake of verifying an opinion, at any time
during the season of foliage.

There is also another class of characteristics to be found in
the blossoms, which is constant and valuable, though not so
much so as that of the leaves, because it can only be referred
to for a few days in the spring. The blossoms afford two well-
marked subdivisions: Ist. Large flowers, always red in the
centre, and pale at the margin; 2d. Small flowers, tinged
with dark at the margin.*

The most desirable peaches for market-growers in this
country are very early and very late kinds. These command
double the price in market of kinds ripening at the middle
season. For New England and the North only the earliest
kinds are desirable, as the late ones seldom mature well.

_ In describing peaches we have embodied their character as
Freestones or Clingstones in the text descriptive.

Raising PEAcHES IN Pots. The uncertainty of peach
culture in the open air has become so common in many sec-
tions where once the crop was as sure as that of the apple,
that many persons are resorting to orchard houses, or artificial
in-door culture, both for supply of families and also as a
profitable item of fruit-growing for market.

“Two modes are adopted: one without fire-heat, the crop
maturing a little earlier than in common orchards; the other,
where by the use of fire-heat the fruit is obtained two or three
months earlier than in open ground.” The former mode has

_ been successfully prosecuted by Msssrs. Ellwanger and Barry,

Rochester, N. Y.; and the following, written by P. Barry and
published in Thomas’ American Fruit Culturist, we copy:

“ We have now fruiting in wooden boxes, ten by ten inches,
fifty-three varieties of peaches, eleven varieties of nectarines,
and seven of apricots.
© Age, Potting, and Soil. The trees are now three years
from the bud. They were taken up in the fall of 1861;
hecled-in and covered during winter; potted early in spring—
March, I think; soil a mixture of about three parts yellow
sandy loam and one part of old hot-bed manure.

“ Summer Care. After potting they were kept in a cool

* Lindley makes a third division, embracing a few sorts with blos-
soms of an intermediate size. But it is of no practical value, as any
doubt as to which of the two divisions any blossom belongs is immedi-
ately set at rest by the color of the blossom.

402 THE PEACH,

house, partly covered with glass, until they had made shoots

four or five inches long, and the danger of cold weather over. _

They were then plunged to the rim of the boxes in an open

border until the fall. They were carefully watered when 4
necessary during summer, and the shoots kept as much as —

possible in uniform vigor by pinching.
“* Pruning. When potted the yearling trees were cut back

to six or eight inches, and in some cases to four inches, or only

two or three buds above the union of bud and stock, the
object being to grow them in the form of bushes. We now
find that those cut back farthest are the best trees. | Fig.
350 represents the yearling tree; Fig. 351 the same, cut
back; Fig. 352 the tree setin a pot; and Fig. 353, the same
after a year’s growth. |

Fig. 350. Fig. 351. Fig. 352. Fig. 353.

“ Wintering. On the approach of very cold weather, or
just before the freezing of the ground so as to prevent out-
door work, they were removed to a shed, where they were
plunged, as they had been during summer, up to the edges of the
tubs.

“ Spring Treatment. On the return of mild spring weather
abundance of air was admitted, and they remained there till
Ist May, when they were placed under glass, the buds at this
time being about to expand. Here they were kept till the
15th of June, at which time the fruits were set, and all danger
of cold to affect the foliage past.

“ Ventilation and Watering. During the period they were
under glass, May Ist to June 15th, the principal points of

is Pier ‘

THE PEACH. 403

‘management were VENTILATION, which was ample, and WATER-
ING—the latter being one of the most important points in the

treatment of all trees and plants in pots. Careless watering
will ruin any plant, no matter how skilfully or carefully other
points may be managed. DAILy watering is necessary, and,
as soon as out of bloom, a free use of the syringe night and
morning. |

“Summer Treatment. On the 15th June, when all danger
of cold was over, and the fruits set, they were removed from
the glass covering and plunged in an open but sheltered bor-
der, and mulched with old hot-bed manure. Since that time
they have received no care but watering, except an occasional
pinch to regulate the growth of shoots.

‘“‘ There has not been a single leaf curled on any one of all
these trees, showing conclusively that the curl is due to un-
favorable changes of weather. Each tree now is a bush about
two and a half feet high, and occupies about three feet square
of space.

“‘ The first winter we had potted trees we kept them in a
cellar, but most of the buds dropped, and we changed to the
cool dry shed, the boxes plunged, and this has been success-
ful.”

In houses where fire-heat is used, and the fruit brought
forward so as to ripen in May and onward, the pots are
either immersed in beds of tan bark over the flues or heating
pipes, or placed on platforms or shelves, the pot containing
the tree inside of one, two, or three sizes larger, and the space
between filled with moss; this serves to keep the roots at.a
more even temperature than would be the case were they to
stand without this double potting. The trees are generally
prepared by training one or two years before being brought
into fruit, forming a head at about one foot to sixteen or
eighteen inches of stem. This is done by a systematic system
of pinching or summer pruning, removing the end of each
shoot as fast as it grows to form three or four leaves. This
pinching gives to the head a compact round form, and sup-
plies it with numerous spurs or bearing shoots. The trees or
pots are kept in the house all winter, and the thermometer in
no instance allowed to go below zero, as the buds are more
easily affected than those of out-door culture. It is usual to
commence heating by artificial means about the middle of
January, increasing it as the season advances and the natural
growing season and influence of the sun’s rays are increased,
giving all the time attention to reducing the temperature at
night and increasing it by day, as in the natural life out of
doors. Great heat may be maintained in a peach-house, but
it must be always accompanied by abundant watering, or the

404 THE PEACH.

trees will be liable to drop their fruit before mature. Some
growers place their trees in warm, sheltered situations out of
doors a few days before fall ripening, believing it affects and
increases the flavor of the fruit.

Growing peaches in pots without the aid of glass structures
or fire-heat has also been successfully practised. The trees
are prepared, pruned, and grown the same as for house cul-
ture, and during the growing season the pots are plunged in
the open ground in a warm, sheltered position in the garden,
due attention being given to watering. Just before the ap-
proach of severe winter, say about the middle of November,
they are removed into a cool, light cellar or pit-frame, there
to remain during winter. In spring they are returned to the
garden, and should there be any sign of frost or cold, to in-
jure the blooms, they are protected by means of a cloth awn-
ing, arranged so that it can be drawn over them at a moment’s
notice.

VARIETIES.

The varieties of peach are almost innumerable, new seed-
lings being produced in this country with great facility, and,
after being heralded for a season, are suffered to pass out of
existence, and their places occupied with still later produc-
tions. A few of the old sorts remain as good to-day as when
this work was first written, and occasionally a new variety is
found of superior merits. In the following pages descriptive
we have endeavored to record all of much value, omitting
many which are inferior, and others perhaps that, although
good, were not sufficiently so to make them desirable, and
therefore they are rare to be found in any collection.

ALEXANDRA.
Alexandra Noblesse. Seedling Noblesse.

This variety was raised by Thomas Rivers, from the Old
Noblesse, and, unlike the old variety, the tree is not subject |
to mildew. Glands globose. Flowers large.

Fruit of the largest size, round, and marked with a deep
suture. Skin covered with a rough down, pale, with a few
clusters of red dots on the side next the sun. Flesh white,
quite pale at the stone, tender, melting, juicy, rich, vinous.
Freestone. Early in August. (Hogg.) :
AMELIA.

Stroman’s Carolina. Razyer’s June.
Orangeburg. Sally’s Peach.
Nonesuch of North Carolina.

This Peach originated with Mr. Stroman, in Orangeburg

THE PEACH. 405

District, 8. C., and is one of the best of Southern peaches.
Glands reniform. Flowers small.

Fruit large, roundish oblong. Suture large and deep, ex-
_ tending nearly round. Skin pale whitish yellow, shaded and
_ marbled with crimson in the sun, downy. Flesh white, juicy,
melting, sweet, rich, vinous. Freestone. Last of August.
_Ripens at the South with Early York.

Coxe’s Earty Rep.

An American Peach, which is a very fruitful and excellent
variety for market culture. Leaves with globose glands.
Flowers small.

Fruit of medium size, roundish, with but little suture.
Skin pale in the shade, but nearly all covered with red, be-
coming dark red on the sunny side. Flesh melting, juicy,
rich, and very sprightly. Beginning to the middle of August.
Freestone.

COLUMBIA.
Indian Peach. Pace. _ Mulatto.

The Columbia is a singular and peculiar Peach. It was
raised by Mr. Coxe, the author of the first American work
on fruit-trees, from a seed brought from Georgia. It is a
very excellent fruit, which every amateur will desire to have
in his garden. ‘The tree is nota very rapid grower, and bears
only moderate crops, being, of course, all the less subject to
speedy decay. The young wood is purple. Leaves with reni-
form glands. Flowers small.

Fruit large, globular, broad and much depressed, the suture
_ distinct, extending half way round. Skin rough and rather

thick, dull dingy red, sprinkled with spots and streaks of
darker red. Flesh bright yellow, of the texture, as Coxe re-
marks, of a very ripe pine-apple, rich, juicy, and of very ex-
cellent flavor. Ripens from the beginning to the middle of
September. Freestone.

CooLEDGE’s FAVORITE.
Cooledge’s Early Red Rareripe.

_ This most popular early New England Peach was raised from
seed by Mr. J. Cooledge, of Watertown, Mass. It is unusu-

_ ally productive, and a very bright-colored handsome Peach,

_ of excellent quality ; and its hardiness renders it valuable at

the North. Leaves with globose glands. Flowers small.

_ Fruit large, roundish (the suture prominent at the top

_ only), but rather the largest on one side. Skin clear, smooth,

406 THE PEACH.

white, with a fine crimsoned mottled cheek. Flesh very
melting and juicy, with a rich, sweet, and high flavor. Middle
of August. Freestone. 4

CRAWFORD’S Harty.
Early Crawford. Crawford’s Early Melocoton.

This is the most splendid of all early yellow-fleshed Peaches,
and is scarcely surpassed by any other variety in size and
beauty of appearance. As a market fruit it is perhaps the
most popular of the day. It was originated by William
Crawford, Esq., of Middletown, N. J. ~The tree is vigorous,
very fruitful, and hardy. Leaves with globose glands. Flow-
ers small.

Fruit very large, oblong, the swollen point at the top promi-
nent; the suture shallow. - Skin yellow, with a fine red cheek.
Flesh yellow, melting, sweet, rich, and very excellent. It
ripens here the last week in August Freestone.

Crawrorp’s Lars.
Crawford’s Superb Malacatune. Crawford’s Late Melocoton.

Crawford’s Late Melocoton, from the same source as the
foregoing, is one of the most magnificent American Peaches.
We think it deserving of universal cultivation. As a splen-
did market fruit it is unrivalled, and its size and beauty will
give it a place in every garden. Leaves with globose glands.
Flowers small.

Fruit very large, roundish, with a shallow but distinct
suture. Skin yellow, with a fine dark-red cheek. Flesh deep
yellow, but red at the stone, juicy and melting, with a very
rich and excellent vinous flavor. Ripens from the 20th to
the last of September. Freestone.

EARLY ALBERT.

Raised by Thomas Rivers, of Sawbridgeworth, England.
Tree thrifty, vigorous, and productive. An early variety of
promise. Glands reniform. Flowers small.

Fruit medium, roundish oval, slightly compressed, suture
medium or rather large, ending at apex, which is a little
sunk, and has a small nipple, skin downy, whitish yellow,
shaded with light and dark red nearly over the whole surface,
quite dark in the sun. Flesh white, slightly red at the stone,
juicy, melting, sweet, rich, and slightly vinous. Very good.
Separates from the stone, which is small. Ripens the last of
August.

: . THE PEACH, 407

Earty ALFRED.

This was also raised by Mr. Rivers, from seed of Hunt’s
Tawney Nectarine, and is an excellent early peach, of vigorous
growth and productive. Glands globose. Flowers large.

Fruit medium, roundish, slightly depressed, one side some-
times a little elevated, suture medium, extending a little be-
yond the apex, which is very small, Skin white, nearly
covered with light red, and deep rich red where exposed to
the sun. Flesh white, slightly tinged with red at the stone,
juicy, melting, sweet, slightly vinous, and rich. Very good.
Separates freely at the stone. Ripens the middle or last of
August.

Earty NEWINGTON FREESTONE.

Newington Peach. Smith’s Early Newington.
Early Newington. Smith’s Newington.
This is a large and exceedingly high-flavored early Peach ;
indeed we consider it without a superior at its season. It is
quite distinct from the other Newingtons, which are clings,

_ and rather late, while this is early and generally parts from

the stone, though it frequently happens that some of the fruit
on the same tree adheres partially or wholly to the stone;
and this peculiarity (common, so far as we know, to but one
other kind) is one of its constant characteristics. The tree
is only a moderate bearer. Leaves with globose glands.
Flowers small.

Fruit rather large, round, with a distinct suture, and one-
half the fruit always the larger. Skin pale yellowish white,
dotted and streaked with red, the cheek a rich red. Flesh
white, but red at the stone, to which many particles adhere.
If not fully ripe it has the habit of a cling. Flesh juicy,

melting, with a rich vinous flavor. MRipens directly after the

Early York, about the 24th of August.

EARLY RIVERS.

Raised by Thomas Rivers, England, and is a few days
earlier than the Albert or Aifred, and quite equal to them in
flavor. The tree is thrifty, healthy, and productive. Glands
reniform. Flowers large.

Fruit medium, roundish inclining to oblong, slightly com-
pressed, suture slight, ending at the apex, which is a little
sunk, and has a very small nipple. Skin creamy white,
shaded with light red in the sun, cavity deep. Flesh white
to the stone, juicy, melting, sweet, rich, refreshing, slightly
vinous flavor. Very good. Separates freely from the stone.
Ripens the middle of August.

408 THE PEACH.

EARLY TILLOTSON.

The Early Tillotson was first introduced to notice by J. J.
Thomas, of Macedon, Wayne Co. It is considered a native
of that part of the State.

This has not succeeded well here, and most cultivators at
the North have discontinued it. It mildews badly, grows
slowly, and is not productive. At the South it is one of the
very best early peaches, and in many localities it has proved
fine. Leaves deeply serrated, without glands. Flowers
small.

Fruit of medium size, round. Skin nearly covered with
red, the ground color, pale yellowish white, being thickly
dotted with red, and the exposed cheek being a dark red.
Flesh whitish, but red at the stone, to which, though, a free-
stone, it partially adheres, melting, juicy, with a rich, highly
excellent flavor. It ripens the middle of August.

Earty York.
Early Purple. Pourprée Hative. Serrate Early York.

The Early York has long been the most popular of early
Peaches in this country. It is at least a week earlier than
the (true) Royal George, more melting and juicy, though not
quite so rich, and deserves a place in every garden. In un-
favorable soil, the ends of the branches are a little liable to
mildew; but the tree is very hardy and productive. There
are one or two newer seedlings raised from this, and bearing
the same name, in New Jersey, which are rather more thrifty
for the orchard, but do not possess the high flavor of the old
kind. They are easily known from it by the absence of
glands in the leaves and by the large flowers of the true sort.
lt is quite distinct from the Red Rareripe, which is large,
broader, deeply marked with a suture, later in ripening, and
richer flavored. Leaves serrated, without glands. Flowers
large.

Fruit of medium size, roundish, inclining a little to ovate,
with a slight suture only. Skin very thin, pale red, thickly
dotted over a pale ground in the shade, but quite dark red
in the sun. Flesh greenish white, remarkably tender and
melting, full of rich, sprightly juice. Ripens about the 18th
of August.

Foster.

Originated with J. T. Foster, of Medford, Mass. Tree
said to be hardy, vigorous, and productive, the fruit large,
handsome, and brings a high price in market.

a
A
t

‘THE PEACH. 409

_ Fruit slightly flattened, with a slight suture, stem moder-
ately depressed. Flesh yellow, very rich and juicy, with a
pleasant subacid flavor. Freestone of medium size. Color
of the fruit a deep orange red, becoming very dark red on the
exposed side. Ripe from the middle to the last of Septem-
ber. (Jour. of Hort.)

FRUITLAND.
Fruitland Seedling.

A new variety, originated at Augusta, Ga.

Fruit large, obovate to a point, greenish white, with a pale
mottled red cheek. Flesh greenish white, very juicy, vinous,
a little red at the stone. Freestone. Early September. (P.

_ J. Berckman’s Cat.)

GEORGE THE FourTH.

This is certainly the most popular Peach for garden cul-
ture in the United States. It is large, bears regular and
moderate crops, is of the highest flavor, and the tree is un-
usually hardy and vigorous, succeeding well in all parts of
the country. No garden should be without it. The original
tree stood in the garden of Mr. Gill, Broad street, New
York. Leaves large, with globose glands, often obscure.
Flowers small.

Fruit large, round, deeply divided by a broad suture, and
one half a little larger than the other. Skin pale yellowish
white, finely dotted with bright red, and deepening into a
rich dark-red cheek on one side. Flesh pale, marked with
red at the stone (which is small), melting, very juicy, with a
remarkably rich, luscious flavor. Ripens the last of August.
Freestone.

GrRossE MIGNONNE.
Royal Kensington. Neil’s Early Purple.

Grimwood’s Royal George. Johnson’s Early Purple.
New Royal George. Mignonne.

Large French Mignonne. Veloutée de Merlet.

French Mignonne. Pourprée de Normandie.

Swiss Mignonne. La Royale.

Purple Avant. Pourprée Hative.

Early Purple Avant. Ronald’s Seedling Galande.

Early May. Royal Sovereign.

Early Vineyard. Superb Royal.

Vineuse de Fromentin.

The Grosse Mignonne is certainly the ‘ world-renowned ”
of Peaches. It is everywhere esteemed as one of the most

410 THE PEACH.

delicious of varieties. Leaves with globose glands. Flowers —
large. -

Frait large, roundish, always somewhat depressed, and
marked with a hollow suture at the top. Skin pale greenish —
yellow, mottled with red, and having a purplish red cheek.
Flesh yellowish white, marked with red at the stone, melting,
juicy, witha very rich, high, vinous flavor. Stone small, and
very rough. Middle of August, before the Royal George.
Freestone.

Hate’s EARty.
Early German.

This very early and profitable market Peach was originated —
in Summit Co., O., by a German, and was first distributed
under the name Early German. ‘The tree is quite hardy and
productive, maturing the earliest of any good sort. Leaves
with globose glands. Flowers large.

Fruit medium size, nearly round. Skin greenish, mostly
covered and mottled with red when ripe. Flesh white, melt-
ing, juicy, rich, sweet. Freestone. Last of July.

HEATH.
Heath Clingstone. Fine Heath. White English. Red Heath.

The most superb and most delicious of all late Clingstones.
It seldom ripens in New England, but here, and to the south-
ward, it is one of the most valuable kinds, of very large size,
and the very finest flavor. :

Coxe informs us that this is a seedling produced in Mary-
land from a stone brought by Mr. Daniel Heath from the
Mediterranean ; and it is frequently still propagated from the
stone, without variation. The tree is vigorous, long-lived,
and moderately productive; with the shortening-im mode of
pruning, the fruit is always large and fine, otherwise often
“ poor. This tree is well deserving of a place on the espalier —
rail, or wall, at the North. Leaves nearly smooth on the
edges, with reniform glands. Flowers small. ,

Fruit very large, oblong, narrowing to both ends, and ter-
minating at the top with a large swollen point; the suture
distinct on one side. Skin downy, cream-colored white, with
a faint blush or tinge of red in the sun, or a brownish cheek.
Flesh greenish white, very tender and melting, exceedingly
juicy, with the richest, highest, and most luscious flavor, sur-
passed by no other variety. It adheres very closely to the
stone. It ripens in October, and frequently keeps for a—
month after being gathered.

THE PEACH. 411

_ Honey.
De Montigny.

This is undoubtedly a variety that reproduces itself from

seed with great exactness. The one grown mostly in this
country was raised by Charles Downing, many years since,

from seed brought from China and presented to him.

Hogg describes a Honey as having originated at the “ Jar-
din des Plantes,” and from Chinese seed. Glands reniform.
Flowers large.

Fruit small, oval, compressed, with a pretty deep suture
along one side, and turning the point to the opposite side.
giving it the appearance of a beak. Skin whitish yellow,
washed and marbled with fine red in the sun. Flesh creamy

white, fine, juicy, melting, with a peculiar honeyed, rich, de-
licious sweet flavor. Freestone. Last of August.

LA GRANGE.

The La Grange is a white freestone Peach, of very late ma-
turity, large size, and fine flavor. It was originated from
seed in the garden of Mr. John Hulse, Burlington, N. J.

Its late period of maturity, its color, its productiveness,
and size, have given it quite a reputation among the extensive
growers of New Jersey, and it is undoubtedly a most valuable
fruit, not only for the table, but for preserving at the most
desirable period for this purpose, late in the season. Leaves
with reniform glands. Flowers small.

Fruit large, oblong, shaped somewhat like the Heath Cling.
Skin greenish white, with occasionally some red on the sunny
side. Flesh pale, juicy, melting, very rich, sweet, high-fla-
vored, and delicious. Last of September and beginning of
October. Freestone.

LARGE Earty York.

Honest John, New York Rareripe.

A valuable variety, so mutch like Haines’ Early and Wal-

ter’s Early that it is difficult to decide whether they are not
identical. Leaves with globose glands. Flowers small.
- Fruit above medium, roundish. .Skin whitish, with mar-
blings and dots of red, clear rich red cheek in the sun.
Flesh almost white, fine-grained, juicy, rich, mild, excellent.
Freestone. Last of August.

LARGE WHITE CLINGSTONE.

New York White Clingstone. Williamson’s New York.
Selby’s Cling.

The Large White Clingstone is one of the most popular of

412 THE PEACH.

this class of Peaches. We think it superior to the Catherinal %
and old Newington, and only surpassed in flavor by the Old-—
mixon Cling and the Heath Cling. =!

This variety was raised by David Williamson, in New
York. The light color and excellent quality of this fruit ren-
der it the greatest favorite for preserving in brandy or sugar.
Tt bears regular and good crops. Leaves with globose glands.
Flowers small.

Fruit large, round, the suture slight, and the swollen point
ai the top small. Skin white (inclining to yellow only when ©
over-ripe), dotted with red on the sunny side, or with a light- —
red check when fully exposed. Flesh whitish, tender, very
melting, full of juice, which is very sweet, luscious, and high-
flavored. Beginning and Middle of September.

LATE ADMIRABLE.

La Royale. Judd’s Melting.

Péche Royale. Motteux’s,

Téton de Venus. ~ Pourprée Tardive, able
French Bourdine. Late Purple, of some.

‘The Late Admirable” is one of those delicious sorts that,
originating a long time ago in France, have received the ap- —
proval of the best cultivators everywhere. It is hardy and
productive in this climate. Leaves with globose glands.
Flowers small.

Fruit very large, roundish, inclining to oval, with a bold —
suture dividing the fruit pretty deeply all round, and a small,
acute, swollen point at the top. Skin pale yellowish green, ©
with a pale red cheek, marbled with darker red. Flesh green-
ish white, but red at the stone, very juicy, melting, and of
delicate, exquisite flavor. Middle of September. :

LATE RED RARERIPE.
Prince’s Red Rareripe.

This American fruit is one of the finest of Peaches. Its
large size, and its productiveness and vigor, unite to recom-
mend it to universal favor. The rather grayish appearance —
of the fruit serves to distinguish it, at first sight, from all
others. Leaves with globose glands. Flowers small.

Fruit large and heavy, roundish oval. Suture depressed —
only at the top, where the swollen point is distinctly sunken.
Skin downy, pale grayish yellow, thickly marbled and covered
with reddish spots; the cheek dull, deep red, distinctly mot-
tled with fawn-colored specks. Flesh white, but deep red at
the stone, very juicy, melting, and of rich, high flavor, First
to the 10th of September. Freestone.

THE PEACH. 413

LEMON CLINGSTONE.

Kennedy’s Carolina. Long Yellow Pine-apple.

Kennedy’s Lemon Clingstone. Pine-apple Clingstone.

Largest Lemon. Yellow Pine-apple.
Allison.

_ The Lemon Clingstone is one of the largest and most beau-
tiful of all the yellow-fleshed clings. It is originally a native
of South Carolina, There are now many seedlings reproduced
from it. This is a very productive, hardy tree. Leaves long,
with reniform glands. Flowers small. |

Fruit large, oblong, narrowed at the top, and having a large,
projecting, swollen point, much like that of a lemon. Skin
fine yellow, with a dark brownish-red cheek. Flesh firm,
yellow, slightly red at the stone, adhering firmly, with a rich,
sprightly, vinous, subacid flavor. Middle and last of Sep-
tember.

Lorp PALMERSTON.

This is another of Thomas Rivers’ new sorts, grown, as
he says, from seed of the Princess of Wales, and resembling
in size its grandparent, the Monstrous Pavie of Pompone.
Glands globose. Flowers large.

Fruit very large. Skin whitish, with a pink cheek. Flesh
firm, yet melting, juicy, and rich. Middle to end of Sep-
tember. .

Morris’s Rep RaARERIPE.

Morris Red. Red Rareripe. Large Red Rareripe.

This very popular and well-known American Peach has
been justly esteemed for its acknowledged good flavor, beau-
ty, and productiveness. Leaves with small globose glands.
Flowers small.

Fruit large, roundish, a little depressed at the top, with a
moderately well-marked suture. Skin fine pale greenish white,
a little dotted, and with a lively, rich red cheek. Flesh pale
greenish white, quite red at the stone, very melting and juicy,
with a sweet and rich flavor. Last of August. Freestone.

Morris’s WuiITE RARERIPE.

Morris’s White. White Melocoton.

White Rareripe. Cole’s White Melocoton.
Luscious White Rareripe. Freestone Heath.

Lady Ann Steward. Morris’s White Freestone.

Morris’s White Rareripe, a native, is the most popular
and well-known white Peach, and is everywhere cultivated
in this country, either under this or some of the other names

quoted above. It is a rich fruit in a warm climate, but is

414 7 3 ; THE PEACH.

not quite so high flavored at the North or East. The tree
is vigorous and healthy, and bears fair crops. In some sec-
tions tender and variable in quality. Leaves with reniform
glands. Flowers small. i

Fruit rather large, oval. Suture only of moderate depth, {
swollen point small. Skin rather downy, greenish white on
all sides at first, but white with a creamy tint when fully
ripe, and, when fully exposed, sometimes with a slightly pur-
ple cheek. Flesh white -to the stone, a little firm, melting,
juicy, sweet, and rich. Middle of September.

Mountain Rose.

This new peach is said to have originated in Morris Co.,
New Jersey. Tree vigorous and very productive. It
ripens at the same time as Large Early York, is more highly
colored, but not quite as rich. Glands globose. Flowers |
small.

Fruit large, roundish, slightly compressed. Suture distinct,
extending a little beyond the apex. Skin whitish, nearly
covered with light and dark rich red. Flesh white, slightly —
stained at the stone, juicy, sweet, slightly vinous. Separates —
freely from the stone.

NOBLESSE.
Vanguard. Mellish’s Favorite. Lord Montague’s Noblesse.

An English Peach, esteemed wherever known as one of
the largest aud most valuable varieties. Leaves serrated,
without glands. Flowers large.

Fruit large, roundish oblong, a little narrowed at the top,
and terminated by an acute swollen point. Skin slightly
downy, pale green throughout, marked on the cheek with
delicate red, clouded with darker red. Flesh pale greenish
white to the stone, melting, very juicy. Last of August.
Freestone.

OLDMIXON CLINGSTONE.
Oldmixon Cling.

The Oldmixon Clingstone is certainly one of the highest
flavored of all Peaches known in this country, where it is
raised in perfection, and should have a place in every good
garden. Indeed we consider this, the Large White Cling,
and the Heath Cling, as being the sorts among the most de-
sirable of this class of Peaches for small collections, Leaves
with globose glands. Flowers small.

Fruit large, roundish oval. The suture distinct only at

ij | THE PEACH. 415

Ec
_ the
~ Skin yellowish white dotted with red, or with a red cheek,
-yarying from pale to lively red. Flesh pale white, very

‘melting and juicy, with an exceedingly rich, luscious, high

e top, on one side of which the fruit is slightly enlarged.

flavor. First of September.

OLDMIXON FREESTONE.
Oldmixon Clearstone.

A large American Peach, of late maturity and rich flavor.

_ It was, we believe, raised either from a stone of the Catherine

ya NS "

Cling or the Oldmixon Cling, the latter having been brought
to this country many years ago by Sir John Oldmixon. It

bears good crops, and is a valuable variety for market or

garden. Leaves with globose glands. Flowers small.
_ Fruit large, roundish or slightly oval, one side swollen,
and the suture visible only at the top. Cavity but slightly

sunk at the stalk. Skin pale yellowish white, marbled with

red, the cheek a deep red. Flesh white, but quite red at the
stone, tender, with an excellent rich, sugary, and vinous
flavor. Beginning of September.

OLtp NEWINGTON.
Newington. Large Newington.

A celebrated English Clingstone, which has been in culti-
vation more than two hundred years, and still is perhaps the
best in the English climate. Although excellent, it is not so
generally esteemed here as the Large White Cling and Old-
mixon Clingstone. Leaves serrated, without glands. Flowers
large.

Fruit large, roundish, the suture slight. Skin pale yellow-
ish white, with a fine red cheek, marked with streaks of
darker red. Flesh pale yellowish white, deep re@ at the
stone, to which it always adheres very firmly; melting, juicy,
and rich. Ripens about the 15th of September.

PRESIDENT.

One of the best of our Peaches, and a capital variety.
Originated, several years ago, on Long Island. Leaves with
globose glands. Flowers small.

Fruit large, roundish oval, the suture shallow. Skin very
downy, pale yellowish green, with a dull red cheek. Flesh
white, but deep red at the stone, very juicy, melting, rich,
and high-flavored. Stone very rough. Middle of Septem-
ber. Freestone.

416 THE PEACH.

PRESIDENT CHURCH. ie, 4

Raised by the Rev. A. Church, President of Franklin pai
lege, Ga. Glands reniform.

Fruit large, roundish, inclining to oval. Suture nalowal
often a mere line, with a small point at the apex, which is
rarely depressed. Skin pale red in the shade, beautifully
mottled and washed with dark red in the sun. Flesh white,
pale red at the stone, very juicy, melting. Freestone. Ripe
middle September.

PRINCE OF WALES.

Raised by Thomas Rivers, England, from the seed of Pit-
maston Orange Nectarine. Tree vigorous and productive.
Glands reniform. Flowers small.

Fruit medium, roundish, a little inclining to oval, one
side often enlarged, suture distinct, extending a little beyond
the apex. Skin whitish or creamy white, shaded and mottled
with deep red in the sun. Flesh white, red at the stone,
juicy, melting, sweet. Very good. Separates freely from
the stone. Ripens middle of September.

PRINCESS OF WALES.

Raised by Thomas Rivers, England, from seed of Pavie de
Pompone peach. The tree is a thrifty, vigorous grower, and
an abundant bearer. Glands globose. Flowers large.

Fruit medium or above, roundish, narrowing a little to the
apex, which has often a slight nipple, suture slight, extend-
ing a little beyond the apex. Skin creamy white, shaded
with dark red where exposed. Flesh whitish, red at the
stone, juicy, melting, sweet, rich. Very good. Separates
from the stone. Ripens the last of September.

@
ReEpD-CHEEK MELOcoTON.*

Malagatune. Yellow Malocoton.
Malacatune. Yellow Malagatune.
Hogg’s Melocoton. Red-Cheek Malocoton.

The Melocoton (or Malagatune, as it is commonly called)
is almost too well known to need description. Almost every
orchard and garden in the country contains it, and hundreds
of thousands of bushels of the fruit are raised and sent to
market in this country every year. It is a beautiful and fine
fruit in favorable seasons, though in unfavorable ones the
acid frequently predominates somewhat in its flavor. It is
an American seedling, and is constantly reproducing itself

* Melocoton is the Spanish for Peach.

THE PEACH. 417

er new forms, most of the varieties in this section having,
directly or indirectly, been raised from it; the finest and
most popular at the present time being Crawford’s Karly and
Late Melocotons, both greatly superior, in every respect, to
the original Melocoton.
_ Pettit’s Imperial, Middleton’s Imperial, Scott’s Nonpareil,
and Tice, are seedlings of this variety, but not sufficiently
distinct and valuable to merit cultivation. Leaves with glo-
bose glands. Flowers small.

Fruit large, roundish oval, with a swollen point at the top.
Skin yellow, with a deep red cheek. Flesh deep yellow, red
at the stone, juicy, melting, with a good, rich, vinous flavor.
First of September. Freestone.

REEVES’ FAVORITE.

Raised by Samuel Reeves, Salem, N. J. A hardy, vigor-
ous, and productive kind. Glands globose. Flowers small.

Fruit large, roundish, inclining to oval, with a swollen
point. Skin yellow, with a fine red cheek. Flesh deep yel-
low, red at the stone, juicy, melting, with a good, vinous fla-
vor. Freestone. Middle of September.

RICHMOND.

Raised by Dr. E. W. Sylvester, of Lyons, N. Y., who writes
that the tree is vigorous and very productive, and ripens a
few days later than Crawford’s Early, is less acid, and a prom-
ising market variety. Glands reniform.

Fruit medium to large, roundish, slightly compressed. Su-
ture slight, but distinct, ending at the apex, which is a little
swollen. Skin fine yellow, shaded and mottled with dark
rich red. Flesh yellow, a little red at the stone, juicy, melt-
ing, sweet, vinous. Very good. Separates from the stone,
which is of medium size. Ripe last of September.

RoyaL GEORGE.

Early Royal George. Red Magdalen.

Millet’s Mignonne. Madeleine Rouge a Petite Fleur.
Lockyer’s Mignonne. French Chancellor, incorrectly, of some.
Griffin’s Mignonne. Early Bourdine,

Superb. Double Swalsh, “ fF

Few of the early Peaches surpass in flavor and beauty the
Royal George. It is one of the finest European varieties.
It is a regular and moderate bearer. Leaves serrated, with-
out glands. Flowers small.

_ Fruit above the middle size, or rather large, globular,

418 THE PEACH.

broad, and depressed, the suture deep and broad at the top,
and extending round two-thirds of the fruit. Skin pale or
white, thickly sprinkled with red dots, and the cheek of a
broad, rich, deep red, slightly marbled. Flesh whitish, but
very red at the stone, melting, juicy, very rich, and of the ©
highest flavor. From the 20th to.the last of August. Free-
stone.

Scorr’s Earty Rep.

Scott’s Early Red is a variety of a very excellent flavor,
and a prolific bearer, which was received from New Jersey.
Leaves with obscure globose glands. Flowers small.

Fruit of medium size, roundish, a little depressed, the su-—
ture distinctly marked, but not deep. Skin pale greenish
white, but much covered with red, which is mottled with
fawn-colored dots. Flesh whitish, very juicy, with a rich
and luscious flavor. Middle of August. Freestone.

SmitH’s NEWINGTON.
Early Newington. Smith’s Early Newington. Early Newington.

This is one of the best early Clingstone Peaches. The Early
Newington ot our gardens as generally known (see Early
Newington Freestone), is earlier and a very much finer va-
riety, with reniform glands; being a partial Clingstone, but
most frequently parting from the flesh, has quite supplanted
it. Leaves serrated, without glands. Flowers large.

Fruit middle-sized, rather oval, narrower at the top, and
one half a little enlarged. Skin pale straw-color, with a
lively red cheek streaked with purple. Flesh firm, pale yel-
low, but light red at the stone, to which it adheres closely ;
juicy, and of very good quality. Last of August.

Smock FREESTONE.
St. George.
This was originated by Mr. Smock, of Middleton, N.S.

Leaves with reniform glands. Tree har dy, vigorous, and very
productive. .
Fruit large, oval, narrowed towards the stalk, and rather
compressed on the sides. Skin light orange yellow, mottled
with red, or often with a dark-red cheek when fully exposed.
Flesh bright yellow, but red at the stone, moderately juicy
and rich. Ripens last of September and first of October.

Snow.

The Snow Peach is a remarkably fair and beautiful fruit,

THE PEACH. 419

of American origin. The fruit and blossoms are white, and
the foliage and wood of a light green. Leaves with reniform
glands. Flowers small.

Fruit large, globular. Suture faintly marked, except at
‘the top. Skin thin, clear, beautiful, white on all sides.
Flesh white to the stone, juicy and melting, with a sweet,
‘rich, and sprightly flavor. Beginning of September. Free-
stone.

Stump THE WORLD.

A native of New Jersey, large and showy, and profitable
for market growing. Flowers small. Glands globose.

Fruit very large, roundish, a little oblong. Skin creamy
white, with a bright red cheek. Suture shallow, rather more
than half round. Flesh white, juicy, and _high-flavored.
Last of September. Freestone.

STURTEVANT.

Raised from seed by E. T. Sturtevant, Cleveland, O., in
1826. It is one of, if not the, best yellow-fleshed Peaches

own.

Fruit medium or above, roundish, compressed. Broad
shallow suture half round, followed by a dark line. Skin
downy, rich yellow, mostly covered with dark rich red, very
dark in the sun. Flesh yellow, red at the stone. Stone very
small. Freestone. Last of August to first of September.
(Elliott.)

SUSQUEHANNA.
Griffith Malacotune, Griffith. Griffith Mammoth.

Originated with Mr. Griffith, on the banks of the Susque-
hanna. ‘Tree vigorous, moderately productive. A large,
handsome fruit, and a favorite in that section. Flowers
small.

Fruit large, nearly globular. Suture half round. Skin
rich yellow, with a beautiful red cheek, nearly covering the
whole surface. Flesh yellow, sweet, juicy, with a rich vinous
flavor. Ripens from the first to the middle of September.
Freestone.

TrotH’s Earty Rep.

A New Jersey Peach, valued as an early sort, profitable
for market. Glands globose. Flowers small.
Fruit medium, roundish. Skin whitish, bright red in the

cies 4 icy **

420 THE PEACH. i

sun. Flesh white, red at the stone, juicy, sweet. Freestone.
Ripens early in August. ;

Van Zanpt’s SuPERB.

Originated in the garden of R. B. Van Zandt, Long Isl-
and. Flowers small.

Fruit medium size, oval. Skin nearly smooth, white, deli-
cately marbled with red, giving it a waxen hue; the beauty
and smoothness of the skin approximate in appearance to
that of a nectarine. Flesh melting and delicious; separates
from the stone. Ripens in August. 7

Warp’s LATE FREE.

A fine late American variety, vigorous and productive,
valuable for market. Glands reniform. Flowers small.

Fruit rather large, roundish, inclining to oval, Skin white,
with a beautiful crimson cheek. Flesh white, slightly tinged
with red at the stone, juicy, melting; rich, and excellent.
Freestone. First of October.

W ASHINGTON.

Washington Red Freestone.

The Washington is a handsome and very delicious Peach,
of American origin. It was named and first introduced to
notice by Michael Floy, New York. The fruit ripens late;
the tree is vigorous, hardy, and productive, and it is alto-
gether a valuable variety. Leaves with globose glands.
Flowers small.

Fruit large, broad, depressed, with a broad, deep suture
extending nearly round it. Skin very thin, yellowish white,
with a deep crimson cheek. Flesh pale yellowish white, very
tender, juicy, and melting, with a sweet, rich, and luscious
flavor. It often adheres slightly to the stone, which is quite |
small, Middle of September. Freestone.

YELLOW ALBERGE.

Alberge Jaune. Gold-Fleshed. Red Alberge.
Péche Jaune. Yellow Rareripe. Golden Mignonne.
Purple Alberge.

The Yellow Alberge is an old French variety, and one of
the earliest of the yellow-fleshed Peaches. It is, no doubt,
the original sort from which our Melocotons and Yellow
Rareripes have sprungin this country. IJt has only a second-
rate flavor, except in rich, warm soils, and is not cemparable

THE PEACH. 4921

9 the Yellow Rareripe in size or quality. Leaves with
f obose glands. Flowers small.

_ Fruit of medium size, roundish, with a well-marked furrow
Rining half round. Skin yellow, with a deep purplish-red
cheek. Flesh yellow, but deep red at the stone, soft, juicy,
sweet, with a pleasant vinous flavor. Middle of August.
Freestone.

YELLOW RARERIPE.

Large Yellow Rareripe. Marie Antoinette.
Red and Yellow Rareripe. Cutter’s Yellow.

One of the finest very early yellow-fleshed Peaches. It is
an American seedling, and well deserves the extensive culti-
vation it receives both in the orchard and garden. Leaves
with globose glands. Flowers small.

Fruit large, roundish, the suture slightly depressed, ex-
tending more than half round, the swollen point at the top
small. Skin deep orange yellow, somewhat dotted with red,

the cheek rich red, shaded off in streaks, Flesh deep yellow.
but red at the stone, juicy, melting, with a rich and excellent
vinous flavor. Ripens from the 25th to the 30th of August.
‘Stone small. Freestone.

CURIOUS OR ORNAMENTAL VARIETIES.

DovusLe-BLossoMED.

Double-Flowering Peach. Pécher 4 Fleurs Doubles.
Rose-F lowering. Pécher a Fleurs Semi-Doubles.

The Double-Blossomed Peach is, when in full bloom, one
of the gayest and most beautiful of fruit-trees, and blooming
with its lovely companion, the Double Flowering Cherry,
finds a place in all our pleasure-grounds and ornamental
plantations. Its flowers are of a lively rose color, nearly full
double, and so thickly disposed on the branches as to be very
‘striking and showy. They are produced at the usual season,
or a few days later. This sort is rendered more dwarf for
shrubberies by budding it upon the Mirabelle or the Cherry
Plum stock. The leaves have reniform glands.

The fruit, which is sparingly produced, is roundish oval,
pale greenish yellow, faintly tinged with red. Freestone,
and of indifferent flavor.

The Crimson or CAMELLIA-FLOWERED, with large double-
flowers of a rich crimson hue, especially attractive and showy,
the CARNATION-FLOWERED, with flowers striped like a carna-
tion, and the V ARIEGATED- FLOWERED, with flowers of differ-

422 THE PEAR.

ent hues on the same tree, are among the more recent intro-|
ductions, and, grouped with the older varieties, are very
effective. .

CHAPTER XXVIL.

THE PEAR.

Pyrus communis, L. Rosacee, of botanists.
Poirier, of the French; Birnebaum, German; Peer, Dutch; Pero,
Italian ; and Pera, Spanish,

Tue Pear is undeniably the favorite fruit of modern times
and modern cultivators. Indeed, we believe the Pear of
modern times, thanks to the science and skill of horticultur-
ists, is quite a different morsel for the palate from the pear
of two or three centuries ago. In its wild state it is one of
the most austere of all fruits, and a choke-pear of our fields,
really a great improvement on the wild type, seizes one’s
throat with such an unmerciful gripe as to leave behind it no
soothing remembrances of nectar and ambrosia.

So long ago as the earliest time of the Romans the pear
was considerably cultivated. It was common in-Syria, Egypt,
and Greece, and from the latter country was transplanted into
Italy. ‘‘ Theophrastus speaks of the productiveness of the
old pear-trees, and Virgil mentions some pears which he re-
ceived from Cato. Pliny in his 15th book describes the va-
rieties in cultivation in his time as exceedingly numerous;
and mentions a number which were named after the countries
from which they were received. Of all pears, he says, the
Costumine is the most delicate and agreeable. The Falernian
Pear was esteemed for its juice; and the Tibernian, because it
was preferred by the Emperor Tiberius. ‘There were ‘proud
pears, which were so called because they ripened early and
would not keep, and ‘winter pears,’ pears for baking, as at
the present day.” None of these old Roman varieties have —
been handed down to us, and we might believe some of them
approached the buttery lusciousness of our modern pears, did
not Pliny pithily add, most unfortunately for their reputation,
‘all pears whatsoever are but a heavy meat, unless they are
well boiled or baked.”

In fact, the really delicious qualities of this fruit were not
developed until about the seventeenth century. And within
the last sixty years the pear, subjected to constant produc

t THE PEAR. 493

tion from seed by Van Mons and his followers, and to hybri-
dizing or crossing by Mr. Knight and other English cultiva-
tors, appears at length to have reached almost the summit of
perfection in beauty, duration, and flavor. Of. Professor Van
Mons and his labors of a whole life, almost devoted to pears,
we have already spoken in our first chapter. From among
the 80,000 seedlings raised by himself, and the many thou-
sands reared by other zealous cultivators abroad, especially
in Belgium—the Eden of the pear-tree—there have been
selected a large number of varieties of high excellence. In
this country we are continually adding to the number, as, in
our newer soil, the pear, following the natural laws of succes-
sive reproduction, is constantly appearing in new seedling
forms. The high flavor of the Seckel Pear, an American
variety, as yet unsurpassed in this respect by any European
sort, proves the natural congeniality of the climate of the
Northern States to this fruit.

The pear-tree is not a native of North America, but was
introduced from the other continent. In Europe, Western
Asia, and China it grows wild, in company with the apple,
in hedges and woody wastes. In its wild state itis hardier
‘and longer lived than the apple, making a taller and more
)pyramidal head, and becoming thick in its trunk. There are
‘trees on record abroad of great size and age for fruit-trees.
‘M. Bose mentions several which are known to be near 400
years old. There is a very extraordinary tree in Holme
Lacy, Herefordshire, England—a perry pear—from which
‘were made, more than once, 15 hogsheads of perry in a single
year. In 1805 it covered more than half an acre of land,
ithe branches bending down and taking root, and, in turn,
jpreducing others in the same way. Loudon, in his work on
‘trees, says that it is still in fine health, though reduced in
size.
One of the most remarkable pear-trees in this country is
owing in Illinois, about ten miles north of Vincennes. It
as not believed to be more than forty years old, having been
planted by Mrs. Ockletree, about 1805. The girth of its
runk one foot above the ground is twelve feet, and at nine
eet from the ground, six and a half feet ; and its branches
xtend over an area ninety-four feet in diameter. In 1834 it
ielded 184 bushels of pears ; in 1840 it yielded 140 bushels.
t is enormously productive always ; the fruit is pretty large,
fipening in early autumn, and is of tolerable flavor.
_ The tree came into bearing at the fifteenth year from its
lanting, but grafts from it produce in about four or five
ears. Like the Dix, itis almost thornless, and it is re-
markable that no blight of any kind has ever affected it.

494 THE PEAR. '

The Stuyvesant Pear-Tree, which was destroyed in 1867,
was originally planted by the old Governor of the Dutch —
colony of New York, more than two hundred years ago, on
what was once his farm, but is now part of the city, quite —
thickly covered with houses. :

Along the St. Clair river, below Detroit, and on the banks —
of the Mississippi, near St. Louis, are found many large old
pear-trees vying in health and vigor with those of recent
planting.

Uses. The great value of the Pear is as a dessert fruit.
Next to this, itis highly esteemed for baking, stewing, pre-
serving, and marmalades. In France and Belgium the fruit
is very generally dried in ovens, or much in the same way as —
we do the apple, when it is quite an important article of ©
food.

Dessert pears should have a melting, soft texture, and a
sugary, aromatic juice. Kitchen pears, for baking or stewing, ©
should be large, with firm and crisp flesh, moderately juicy.

The juice of the pear, fermented, is called Perry. This is
made precisely in the same way as cider, and it is richer,
and more esteemed by many persons. In the midland
counties of England, and in various parts of France and Ger-
many, what are called Perry Pears—very hardy productive
sorts, having an austere juice—are largely cultivated for this
purpose. In several places in our Eastern States, we under-
stand, perry is now annually made in considerable quantities.

The fruit should be ground directly after being gathered,
and requires rather more isinglass (say 14 oz. to a barrel) to
fine it, on racking, than cider. In suitable soil the yield of
perry to the acre is usually about one-third more than that of ©
cider.

The wood of the Pear-tree is heavy and fine-grained, and
makes, when stained black, an excellent imitation of ebony.
It is largely employed by turners for making joiners’ tools.
The leaves will dye yellow.

GATHERING AND KEEPING THE Fruit. The pear is a peculiar’
fruit in one respect, which should always be kept in mind:
viz., that most varieties are much finer in flavor vf picked from:
the tree and ripened in the house than if allowed to become:
fully matured on the tree. There are a few exceptions to§
this rule, but they are very few. And, on the other hand, we §
know a great many varieties which are only second or third-§
rate when ripened on the tree, but possess the highest andifj,
richest flavor if gathered at the proper time and allowed to
mature in the house. This proper season is easily known
first, by the ripening of a few full-grown but worm-eate

. THE PEAR. 425
‘specimens, which fall soonest from the tree; and, secondly,
by the change of color and the readiness of the stalk to part
from its branch on gently raising the fruit. The fruit should
then be gathered—or so much of the crop as appears suffi-
ciently matured—and spread out on shelves in the fruit-
room.

So important is the ripening of pears in the house, that
most amateurs of this fruit find it to their advantage to have
a small room set apart and fitted up with shelves in tiers,
to be used solely as a frwit-room.

In absence of any room specially devoted to the purpose,
shallow drawers, say four inches deep, and from one and a
half to two feet in diameter, should be procured, and into the
bottom of each lay a soft woollen cloth, then a layer of pears,
but so that they may not touch each other; then over them
lay another soft woollen cloth, and place the drawers in a
cool dry room. Ina period varying from three days to as
many weeks, according to the variety, the fruit will be found
to have ripened to a delicious richness, and to have taken on
a high golden color, seldom or never obtained when allowed
to ripen on the tree. Some persons use the common husks
called “shorts,” from the flouring-mills, to cover the pears in
place of the woollen cloths, and with perhaps equally good re-
sults, but it is not as neat or convenient a practice.

Many sorts which, ripened in the sun and open air, are
rather dry, when ripened within doors are most abundantly
melting and juicy. They will also last for a considerably
longer period if ripened in this way—maturing gradually, as
wanted for use, and being thus beyond the risk of loss or in-
jury by violent storms or high winds.

Winter dessert pears should be allowed to hang on the tree
as long as possible, until the nights become frosty. They
should then be wrapped separately in paper, packed in kegs,
barrels, or small boxes, and placed in a cool, dry room, free
from frost. Some varieties, as the D’Aremberg, will ripen
finely with no other care than placing them in barrels in the
cellar, likeapples. But most kinds of the finer winter dessert
pears should be brought into a warm apartment for a couple
of weeks before their usual season of maturity. They should
be kept covered, to prevent shrivelling. Many sorts that are
comparatively tough, if ripened in a cold apartment, become
very melting, buttery, and juicy when allowed to mature in a
room kept at the temperature of 60 or 70 degrees.

PropaGation. ‘The finer sorts of pears are continued or in-
creased by grafting and budding, and the stocks on which to
work are either seedlings or suckers. Sucker stocks have

426 THE PEAR.

usually such indifferent roots, they are so liable to produce
suckers continually themselves, and are so much less healthy —
than seedlings, that they are now seldom used by good culti-—
vators; though, if quite young and thrifty, they will often
make good stocks.

Seedlings, however, are by far the best stocks for the pear
in all cases; and seedlings from strong-growing, healthy pears, —
of common quality—such as grow about most farmers’ gar-
dens—are preferable for stocks to those raised from the best
varieties, being more hardy and vigorous. |

As it is usually found more difficult to raise a good supply
of seedling pear-stocks in this country than of any other fruit-
tree, we will here remark that it is absolutely necessary, to
insure success, that two points be observed. The first is, to
clean and sow the seed as soon as may be after the fruit is
well matured; the second, to sow it only in deep rich soil,
It should be previously trenched—if not naturally deep—at
least twenty inches or two feet deep, and enriched with
manure or compost mixed with ashes. This will give an
abundant supply of nutriment to the young seedlings the first
year, without which they become starved and parched, after a
few inches’ growth, by our hot and dry summer, when they
frequently fall a prey to the aphis and other insects at the
root and top. A mellow, rich soil, whose depth insures a
supply of moisture, will give strong seedlings, which are
always, at two years’ growth, fit to go into the nursery-rows
for budding; while a dry, thin soil will seldom produce good ~
stocks, even in half a dozen years.

The seeds should be sown precisely like those of the apple,
in broad drills, and the treatment of the stocks, when planted
in the rows for budding, is quite similar. Budding is almost
universally preferred by us for propagating the pear, and this
tree takes so readily that very few failures can happen to an ex-
perienced hand. About the first of August, in this latitude,
is the proper season for performing this operation.

We may add here, that one-year-old pear seedlings are often
winter-killed when the autumn has not been such as to ripen
the wood thoroughly. A few branches of evergreens, or
some slight covering laid along the rows will prevent this.
Or they may be laid in by the heels in a sheltered place.

The thorn makes very good stocks for the pear, except that
if grafted above ground the tree is often apt to be broken off
at the point of union by high winds. This is obviated by
grafting a little below the surface. Grafting on the thorn is —
a very useful practice-for strong clayey soils, as on such
stocks the pear may be grown with success, when it would

THE PEAR. 497

not otherwise thrive. It also comes rather earlier into bear-
ing. The mowntain ash is thought by some to be a valuable
stock for light sandy soils, but care should be taken that the
graft or bud be inserted low down near the crown of the

stock, so that when transplanted the whole of the stock can
be covered with soil, otherwise the borer will soon destroy it.
The pear is sometimes budded on the apple, but it is then

: usually very short-lived.

For rendering the pear dwarf, the Quince stock is almost

z universally used, as the pear unites readily with it, becomes

quite dwarf in habit, and bears very early. Some large-growing

; pears—as the Duchess of Angouléme—extremely liable

to be blown off the tree, bear much better on the quince stock,

and others are considerably improved in flavor by it. The

dwarf pear, however, it must be confessed, rather belongs to
the small garden of the amateur than to the orchardist, or
him who desires to have regular large crops and long-lived

_ trees. The dwarf tree is usually short-lived, seldom enduring
more than fifteen or twenty years in bearing—but it is a

pretty and economical way of growing a good many sorts, and
getting fruit speedily, in a small garden.*
The pear, not being very abundantly supplied with fibrous

_ roots, should never be transplanted, of large size, from the
nursery. Small thrifty plants, five or six feet high, are much

to be preferred.

Soin, Srruation, AND CutturE. The best soil for this fruit-
tree is a strong loam of moderate depth on a dry subsoil.
The pear will, indeed, adapt itself to as great a variety of

soils as any fruit-tree, but in unfavorable soils it is more

‘=a S —

liable to suffer from disease than any other. Soils that are
wet during any considerable portion of the year, are entirely
unfit for the pear-tree ; and soils that are over-rich and deep,
like some of the Western alluvials, force the tree into such
over-luxuriant growth that its wood does not ripen, and is
liable to be killed by winter blight. Soils that are too light,
on the other hand, may be improved by trenching if the sub-
soil is heavier, or by top-dressing with heavy muck and river
mud if it is not.

In a climate rather cold for the pear, or on a cold soil, it

* Whether the Pear can he successfully cultivated on the Quince
for market is yet a debatable question ; some growers, owing per-
haps to soil and climate, having succeeded satisfactorily, while others
have entirely failed. That dwarfs are a great acquisition to the gar-
den where large standards are inadmissible is unquestioned. We

_ believe the promise of some varieties on quince warrants the expecta-

tion that they will be found profitable for general cultivation.

428 THE PEAR.

is advantageous to plant on a Southern slope; but in the ©
Middle States, in warm soils, we do not consider a decidedly
Southern exposure so good as other rather cooler ones.

The pear succeeds so well as an open standard, and requires
so little care for pruning—less, indeed, in the latter respect
than any other fruit-tree—that training is seldom thought of
except for dwarfs, or in the gardens of the curious or skilful.
The system of quenouille or distaff training, an interesting
mode of rendering trees very productive in a small space, we
have already fully described in p. 40, as well as root-pruning
for the same purpose in p. 36.

The manner of growing and training dwarfs in this country,
on a large scale, for orchards, is, however, more as bushes or
low-headed trees than as pyramids, quenouille, or espalier ;
and while the same general principles are maintained, it is
necessary to head back the shoot more severely; and unless
time can be given in the summer season to checking the
growth, and forming a thick, round, open head by means of
summer pinching, then, in order to maintain health and vigor
in dwarfs, they must be annually shortened back from one-
half to two-thirds of the preceding year’s growth. The best
time for this is immediately at the close of winter.

In orchard culture the pear is usually planted about thirty
feet distant each way; in fruit-gardens, where the heads are
somewhat kept in by pruning, twenty feet is considered suffi-
cient by many.

Pear-trees in a bearing state, where the growth is no
longer luxuriant, should have, every autumn, a moderate top-
dressing of manure, to keep them in good condition. This,
as it promotes steady and regular growth, is far preferable
to occasional heavy manuring.

DiIsEASES. As a drawback to the otherwise easy cultivation
of this fine fruit, the pear-tree is, unfortunately, liable to a
very serious disease called the pear-tree blight or fire blight,
appearing irregularly, and in most parts of the country ;
sometimes in succeeding seasons, and again only after a lapse
of several years; attacking sometimes only the extremities of
the limbs, and at other times destroying the whole tree;
producing occasionally little damage to a few branches, but too
often also destroying, in a day or two, an entire large tree ; this
disease has been, at different times, the terror and despair of
pear-growers. Some parts of the country have been nearly free
from it, while others have suffered so much as almost to deter
persons from extending the cultivation of this fine fruit.
For nearly a hundred years its existence has been remarked in
this country, aid all notions of its character and origin have

/ THE PEAR. 429

been so vague as to lead to little practical assistance in re-
moving or remedying the evil.

Careful observations for several years past, and repeated
comparison of facts with accurate observers in various parts
of the country, have led us to the following conclusions :

1st. That what is popularly called the pear blight, is, in
fact, two distinct diseases.

2d. That one of these is caused by an insect, and the other
by sudden freezing and thawing of the sap in unfavorable au-
tumns. ‘The first we shall therefore call the insect blight, and
the second the frozen-sap blight.

1, Tue Insect Buieut. The symptoms of the msect blight
are as follows: In the month of June or July, when the tree
is in full luxuriance of growth, shoots at the extremities of
the branches, and often extending down two seasons’ growth,
are observed suddenly to turn brown. In two or three days
the leaves become quite black and dry, and the wood so shriv-
elled and hard as to be cut with difficulty with a knife. If
the branch is allowed to remain, the disease sometimes ex-
tends a short distance farther down the stem, but usually not
much farther than the point where the insect had made his
lodgment. The insect which causes this blight was first dis-
covered by the Hon. John Lowell, of Boston, in 1816, and
was described by Professor Peck under the name of Scolytus
pyri. Itis very minute, being scarcely one-tenth of an inch

long; and it escapes from the branch almost as soon as, by the
withering of the leaves, we are aware of its attack; hence it
is so rarely seen by careless observers. In the perfect state
it is a very small beetle, deep brown, with legs of a paler
color. Its thorax is short, convex, rough in front, and
studded with erect bristles. The wing-covers are marked
with rows of punctured points, between which are also rows
of bristles, and they appear cut off very obliquely behind.

This insect deposits its egg some time in July or August,
either behind or below a bud. Whether the egg hatches at
once, we are not aware, but the following spring the small
grub or larva bores through the sap-wood or tender albur-
num, beginning at the root of the bud, and burrows toward
the centre of the stem. Around this centre or pith it forms
a circular passage, sometimes devouring it altogether. By
thus perforating, sawing off, or girdling, internally, a con-
siderable portion of the vessels which convey the ascending
sap, at the very period when the rapid growth of the leaves
calls for the largest supply of fluid from the roots, the growth
and the vitality of the branch are checked, and finally extin-
guished. The larva about this time completes both its trans-

430 THE PEAR.

formution and its passage out, and, in the beetle form, emerges
with wings into the air, to sek out new positions for laying —
its eggs and continuing its species. The small passage where
it makes its exit may now more easily be discovered, below —
or by the side of the bud, resembling a hole bored ee a

needle or pin. .

It is well to remark here that the attack of this blight in- —
sect is not confined to the Pear, but in some parts of the
country we have observed it preying upon the Apple and the
Quince in the same manner. In the latter tree, the shoots ©
that were girdled were shorter, and at the extremities of the
branches only; not leading, therefore, to such serious conse-
quences as in the Pear.

The ravages of the insect blight, we are inclined to think,
do not extend much below the point where the insect has
deposited its eggs—a material point of difference from the
Frozen-sap blight, which often poisons the system of the
whole tree if allowed to remain, or if originally very exten-
sive.

The remedy for the insect blight is very distinct. It is
that originally suggested by Mr. Lowell, which we and many
others have pursued with entire success, when the other form
of the disease was not also present. The remedy consists, at
the very first indications of the existence of the enemy, in cut-
ting off and burning the diseased branch, a foot below the |
lowest mark of discoloration. The insect is usually to be
found at the bottom of this blackened point, and it is very
important that the branches be removed early, as the Scolytus
is now about emerging from his burrow, and will speedily
escape us, to multiply his mischief elsewhere. If there is
much appearance of the insect blight, the tree should be ex-
amined every noon, so long as thére are any indications of dis-
ease, and the amputated branches carried at once to the fire.

2. THE Frozen-sap Buicut. We give this term to the
most formidable phase of this disease that affects the pear-
tree. Though it is by ordinary observers often confounded
in its effects with the insect blight, yet it has strongly char-
acteristic marks, and is far more fatal in its effects. —

The symptoms of the frozen-sap blight are the following:
First. The appearance, at the season of winter or spring
pruning, of a thick clammy sap, of a sticky nature, which
exudes from the wounds made by the knife; the ordinary
cut showing a clean and smooth surface. °

Second. The appearance in the spring, on the bark of the
trunk or branches, often a considerable distance from the ex-
tremities, of black, shrivelled, dead patches of bark.

THE PEAR. 431

Third. In early summer months the disease fully manifests
itself by the extremities shrivelling, turning black, and de-
caying, as if suddenly killed. If these diseased parts are cut
off, the inner bark and heart-wood will be found dark and
discolored some distance below where it is fresh and green
outside. If the tree is slightly affected only, it may pass off
with the loss of a few branches; but if it has been seriously
tainted, the disease, if not arrested, may, sooner or later, be
carried through the whole system of the tree, which will
gradually decline or entirely perish.

To explain the nature of this disease we must first premise
that, in every tree, there are two currents of sap carried on:
Ist, the upward current of sap, which rises through the outer
wood (or alburnum), to be digested by the leaves; 2d, the
downward current, which descends through the inner bark
(or liber), forming a deposit of new wood on its passage
down.*

Now let us suppose, anterior to a blight season, a very
sudden and early winter succeeding a damp and warm au-
tumn.t The summer having been dry, the growth of trees
was completed early, but this excess of dampness in autumn
forces the trees into a vigorous second growth, which con-
tinues late. While the sap-vessels are still filled with their
fluids, a sharp and sudden freezing takes place, or is, perhaps,
repeated several times, followed, in the daytime, by bright
sun. The descending current of sap becomes thick and clam-
my, so as to descend with difficulty; it chokes up the sap-
véssels, freezes and thaws again, loses its vitality, and becomes
dark and discolored, and in some cases so poisonous as to
destroy the leaves of other plants when applied to them.
Here, along the inner bark, it lodges, and remains in a thick,
sticky state all winter. If it happens to flow down till it
meets with any obstruction, and remains in any considerable
quantity, it freezes again beneath the bark, ruptures and de-
stroys the sap-vessels, and the bark and some of the wood
beneath it shrivels and dies.

In the ensuing spring the upward current of sap rises
through its ordinary channel,—the outer wood or alburnum,—
the leaves expand, and, for some time, nearly all the upward
current being take up to form leaves and new shoots, the tree

* Being distributed towards the centre of the stem by the medul-
lary rays which communicate from the inner bark to the pith.

+ Which always happens previously to a summer when the blight is
very prevalent, and will be remembered by all as having been espe-
cially the case in the autumn of 1843, which preceded the extensive
alae ig of the next season,

432 THE PEAR.

appears flourishing. Toward the beginning of summer, how-
ever, the leaves commence sending the downward current of
sap to increase the woody matter of the stem. This current,
it will be remembered, has to pass downward through the
inner bark or liber, along which still remain portions of the
poisoned sap, arrested in its course the previous autumn.
This poison is diluted, and taken up by the new downward
current, distributed toward the pith and along the new layers
of alburnum, thus tainting all the neighboring parts. Should
any of the adjacent sap-vessels have been ruptured by frost,
so that the poison thus becomes mixed with the still ascend-
ing current of sap, the branch above it immediately turns
black and dies, precisely as if poison were introduced under
the bark. And very frequently it is accompanied with pre-
cisely the odor of decaying frost-bitten vegetation.*

The foregoing is the worst form of the disease, and it takes
place when the poisoned sap, stagnated under the bark in spots,
remains through the winter in a thick, semi-fluid state, so as
to be capable of being taken up in the descending current of
the next summer. When, on the other hand, it collects in
sufficient quantity to freeze again, burst the sap-vessels, and
afterwards dry out by the influence of the sun and wind, it
leaves the patches of dead bark which we have already de-
scribed. As part of the woody channels which convey the
ascending sap probably remain entire and uninjured, the tree
or branch will perhaps continue to grow the whole season and
bear fruit, as if nothing had happened to it, drying down to
the shrivelled spots of bark the next spring. The effect in
this case is precisely that of girdling only, and the branch or
tree will die after a time, but not suddenly.

From what we have said, it is easy to infer that it would
not be difficult, on the occurrence of such an autumn, when
sudden congelation takes place in unripened wood, to predict
a blight season for the following summer. Such has several

* We do not know that this form of blight is common in Europe,
but the following extract from the celebrated work of Duhamel on
fruit-trees, published in 1768, would seem to indicate something very
similar a long time ago.

‘*The sap corrupted by putrid water, or the excess of manure,
bursts the cellular membranes in some places, extends itself between
the wood and the bark, which it separates, and carries its poisonous
acrid influence to all the neighboring parts, like a gangrene. When it
attacks the small branches they should be cut off; if it appears in the
large branches or body of the tree, all the cankered parts must be cut
out down to the sound wood, and the wound covered with composition.
If the evil be produced by manure or stagnant water (and it may be
produced by other causes), the old earth must be removed from the
roots and fresh soil put in its place, and means taken to draw off the

~
ve
es
¢

THE PEAR. 433

times been done, and its fulfilment may be looked for with

certainty in all trees that had not previously ripened their

wood.*

So also it would and does naturally follow, that trees in a
damp, rich soil are much more liable to the frozen-sap blight
than those upon a drier soil. Ina soil over-moist or too rich,
the pear is always liable to make late second growths, and its
wood will often be caught unripened by an early winter. For
this reason this form of blight is vastly more extensive and
destructive in the deep rich soils of the Western States than

in the drier and poorer soils of the East. And this will

always be the case in over-rich soils, unless the trees are
checked in their luxuriance by root-pruning.

Again, those varieties of the pear which have the habit of
maturing their wood early, are very rarely affected with the
frozen-sap blight. But late-growing sorts are always more or
less liable to it, especially when the trees are young, and the
excessive growth is not reduced by fruit-bearing. Every
nurseryman knows that there are certain late-growing sorts
which are always more lable to this blight in the nursery.
Among these we have particularly noticed the Passe Colmar
and the Forelle, though when these sorts become bearing
trees they are not more liable than many others. The Seckel

water from the roots. But if the disease has made much progress on
the trunk, the tree is lost.”—TZ'raité des Arbres Fruttiers, vol. 11, p.
100.

* Since the above was written, we have had the pleasure of seeing

a highly interesting article by the Rev. H. W. Beecher, in Indiana,

one of the most intelligent observers in the country. Mr. Beecher not
only agrees in the main with us, but he fortifies our opinion with a
number of additional facts of great value. We shall extract some of
this testimony, which is vouched for by Mr. B., and for the publica-
tion of which the cultivators of pears owe him many thanks.

“Mr. R. Ragan, of Putnam Co., Ind., has for more than twelve
years suspected that this disease originated in the fall previous to the
summer in which it declares itself. During the last winter Mr. Ragan
predicted the blight, as will be remembered by some of his ac-
quaintances in Wayne Co., and in his pear-orchards he marked the
trees that would suffer, and pointed to the spot which would be the
seat of the disease, and his prognostications were strictly verified.
Out of his orchard of 200 pear-trees, during the previous blight of
1832, only four escaped, and those had been transplanted, and had,
therefore, made little or no growth.

‘*Mr. White, a nurseryman near Mooresville, Ind., in an orchard of
over 150 trees, had not a single case of blight in the year 1844, though
all around him its ravages were felt. What were the facts in this
case? His orchard is planted on a mould-like piece of ground, is high,
of a sandy, gravelly soil; earlier by a week than nursery soils in this
country; and in the summer of 1843, his trees grew through the
summer, ripened and shed their leaves early in the fall, and during

_ the warm spell made no second growth.”

434 THE PEAR.

pear is less subject to blight than others, which we attribute
entirely to its habit of making short-jointed shoots, and ripen-
ing its wood very early.

To distinguish the blight of the frozen-sap from that caused
by the attack of the Scolyius pyri is not difficult. The effects
of the latter cease below the spot where the insect has per-
forated and eaten its burrow in the branch. The former
spreads gradually down the branch, which, when dissected,
shows the marks of the poison in the discoloration of the inner
bark and the pith, extending down some distance below the
external marks of injury. If the poison becomes largely
diffused in the tree, it will sometimes die outright in a day or
two; but if it is only slightly present, it will often entirely
recover. The presence of black, dry, shrivelled spots of bark
on the branches, or soft sappy spots,as well as the appearance
of thick clammy sap in winter or spring pruning, are the in-
fallible signs of the frozen-sap blight.

The most successful remedies for this disastrous blight, it is
very evident, are chiefly preventive ones. It is, of course,
impossible for us to avoid the occasional occurrence of rainy,
warm autumns, which have a tendency to urge the trees into
late second growth. The principal means of escaping the
danger really lies in always studiously avoiding a wet soil for
the fruit-tree. Very level or hollow surfaces, where heavy
early autumnal rains are apt to lie and saturate the ground,
should also be shunned. And any summer top-dressing or
enriching calculated to stimulate the tree into late growth is
pernicious. A rich, dry soil is, on the whole, the best, be-
cause there the tree will make a good growth in time to
ripen fully its wood, and will not be likely to make second
growth. <A rich, wet soil will, on the contrary, serve contin-
ually to stimulate the tree to new growth. It is in accord-
ance with this that many persons have remarked, that those
pear-trees growing in common meadow land were free from
blight in seasons when those in the rich garden soils were
continually suffering from it.

The first point, then, should be to secure a rich, but dry,
well-drained soil. Cold aspects and soils should be avoided,
as likely to retard the growth and ripening of the wood.

The second is to reject, in blighted districts, such varieties
as have the habit of making wood late, and choosing rather
those of early habit, which ripen the wood fully before
autumn.

Severe summer-pruning, should it be followed by an early
winter, is likely to induce blight, and should therefore be
avoided. Indeed, we think the pear should always be pruned
in winter or early spring. |

' THE PEAR. 435

As a remedy for blight actually existing in a tree, we know

of no other but that of freely cutting out the diseased branches
at the earliest moment after it appears. The amputation
should be continued as far down as the least sign of discolor-
ation and consequent poisoning is perceptible, and it should
not be neglected a single day after 1t manifests itself. A still
better remedy, when we are led to suspect, during the winter,
that it is likely to break out in the ensuing summer, is that
of carefully looking over the trees before the buds swell, and
cutting out all branches that show the discolored or soft sappy
spots of bark that are the first symptoms of the disease.

Finally, as a preventive, when it is evident, from the nature
of the season and soil, that a late autumnal growth will take
place, we recommend laying bare the roots of the trees for
two or three weeks. Root-pruning will always check any
tendency to over-luxuriance in particular sorts, or in young
bearing trees, and is therefore a valuable assistance when the
disease is feared. And the use of lime in strong soils, as a
fertilizer, instead of manure, is worthy of extensive trial, be-
cause lime has a tendency to throw all fruit-trees into the
production of short jointed fruit-spurs, instead of the luxu-
riant woody shoots induced by animal manure.

In gardens where, from the natural dampness of the soil or
locality, it is nearly impossible to escape blight, we recom-
mend that mode of dwarfing the growth of the trees—conical
standards, or guenowilles, described in the section on pruning.
This mode can scarcely fail to secure a good crop in any soil
or climate where the pear-tree will flourish.

- After the blight, the other diseases which affect the pear-
tree are of little moment. They are chiefly the same as those
to which the apple is liable, the same insects occasionally af-
fecting both trees, and we therefore refer our readers to the
section on the apple-tree.

There is, however, a slug-worm, which occasionally does
great damage on the leaves of the pear-tree, which it some-
times entirely destroys. This slug is the Selandria cerasi of
Harris. It appears on the upper side of the leaves of the
pear-tree, from the middle of June to the middle of July. It
is nearly half an inch long when fully grown, olive-colored,
tapering from the head to the tail, not much unlike in shape
@ miniature tadpole. ‘The best destructive for this insect is
ashes, plaster, dry dust, or quicklime, sifted or sprinkled over
the leaves, early in the morning.*

* Many theories and speculative opinions have been promulgated
during the past twenty or more years since these remarks on blight
were written, but, so far as we can learn, nothing conclusive is yet

436 THE PEAR.

VARIETIES.

The varieties of pear have so multiplied within the last
thirty years that they may almost be considered endless. Of
the new varieties, Belgium has produced the greatest number
of high quality; England and France many of excellence ;
and, lastly, quite a number of valuable sorts have originated
in this country, to which some additions are made annually.
The latter, as a matter of course, are found’ even more gene-
rally adapted to our climate than any foreign sorts. But we
believe the climate of the Middle States is so nearly like that
of Belgium, that the pear is grown here as a standard to as
great perfection as in any other country.

More than one thousand kinds of pears, collected from all
parts of the world, have been fruited here, but only a small
proportion of these have been found of first-rate quality, and
a very large number of them are of little or no value. The
great difficulty seems to be, to decide which are the really
valuable sorts, worth universal cultivation. We shall not,
perhaps, arrive at this point, in this country, for several
years; not until all the most deserving sorts have had re-
peated trials, and the difficulty is always increased by the fact
of the difference of climate and soil, and the continuous in-
crease of new varieties. A variety may prove of superior
merit in one locality and quite indifferent in another, owing
to the influence of soil and climate. This, however, is true
only to a very limited extent, as the fact that most sorts us
the first character receive nearly the same praise in Belgium,
England, and all parts of this country, clearly proves. High
flavor, handsome appearance, productiveness, and uniformly
good flavor in all seasons—these are the criterions of the first
class of pears.*

Most of the finer varieties of pears have not the necessary

known. There are many persons holding the views here expressed,
while others support a theory of atmospheric fungoid blight with
equally good reasoning.

* The most successful cultivator of pears in this country, whuvse
collection comprises hundreds of varieties, lately assured us that if he
were asked to name all the sorts that he considered of unvarying and
unquestionable excellence in all respects, he could not count more than
twenty! It may, then, be asked, why do all cultivate so large a va-
riety ? We answer, because the quality of many is yet not fully de-
cided; again, there is a great difference in taste, as to the merits of
a given sort; there are also some sorts so productive, or handsome,
&c., that they are highly esteemed, though only second-rate. Ina
work like the present we are also obliged to describe many sorts of
second quality, in order to assist in identifying them, as they are al
ready in general cultivation,

i =

ip
4)

THE PEAR. 437

hardihood to enable them to resist, perfectly uninjured, the

_ violent atmospheric changes of our climate, except under

favorable circumstances; consequently the fruit is more or
less variable in quality ; and this is more particularly true of
some that come to us from abroad with promise of the highest
excellence, and to pronounce an abiding judgment upon their
merits requires many years’ experience and careful observa-
tion under different circumstances and in various localities.
And it must be borne in mind, that although young trees give
fruit of nearly or quite full size and beauty, yet perfection of
flavor is only to be expected from trees of more mature age.
The inference is not legitimate that a variety which exhibits
great excellence in Belgium, or some of the districts of France,
will exhibit generally in all localities in the United States
the same excellence; but the supposition is fair, and borne
out by some experience, that those which possess excellence
of a particular character in an eminent degree in Europe, will
generally exhibit the same in particular localities in this
country. We would instance such vigorous growers, with
pretty solid flesh, as the following :—Belle Lucrative, Ros-
tiezer, Duchess d’Angouléme, Beurré Hardy, &c. To pro-
duce satisfactory results in the cultivation of pears, some of
its wants must always be complied with, such as good depth
of soil, sufficient drainage, and proper enrichment.

In describing pears, we shall, as usual, designate the size
by comparison, as follows :—Large, as the Beurré Diel or
Bartlett ; medium, as the Doyenné or Virgalieu; small, as
the Seckel.

With regard to form, these are so numerous and compli-
cated that it is difficult to determine upon any terms that can
be always preserved ; but with a view to unity, and with a
belief that they are the best now in use, we have adopted
those established by the Massachusetts Horticultural Society.
(See pages 438 and 439.)

As with apples and other fruits, we continue the alphabet-
ical system of arrangement, it being the most readily applicable
for general use ; and, as with apples, have, in designating the
quality of flesh, continued the terms adopted by the American
Pomological Society, as “ best,” “very good,” and “ good.”
The latter term, although in many cases having reference
only to the quality of the fruit as a dessert pear, may be often
found attached to one of great value for cooking, or highly
profitable for market.

438 THE PEAR.

SIMPLE FORMS.

. s i

Oblong.

COMPOUND FORMS.

Globular, obtuse pyriform. Globular, acute pyriform.

THE PEAR. 439
COMPOUND FORM S~— Continued.

Obovate, acute pyriform.

cert See0,,

Spee ee ween,

oo"

“**enepocenano”””

-
oS
s,.

Obovate, obtuse pyriform.

oi he
Wen ncoee™

Oblong pyriform.

.
H
H

'*,
een,

Oblong, ovate pyriform.

Oblong, obovate pyriform.

440 THE PEAR.

ABBOTT.

Origin, Providence, R. I., on the farm of Mrs. Thomas
Abbott. A vigorous grower, and the fruit, although not of
first quality, is uniformly good and beautiful. Young wood
~ reddish olive.

Abbott.

Fruit of medium size, oblong obovate pyriform. Skin yel-
lowish, considerably shaded with crimson, sprinkled with
gray and crimson dots, and having a few russet patches.
Stalk medium, inserted in a slight depression or small cavity
surrounded by russet. Calyx open, with long segments, in a
broad open hasin. Flesh, white, granular, buttery, juicy,
melting. Flavor sweet, pleasant, and perfumed. Ripens
last of September.

ALEXANDER.

Origin, town of Alexander, N. Y, Tree moderate growth,
productive. Young wood light olive brown.

THE PEAR. 441

Fruit medium, obovate obtuse pyriform, somewhat one-
sided. Skin yellowish green, dotted, netted, and splashed
_ withrusset. Stalk slender, rather long, curved, inserted in a
small cavity. Calyx small, closed. Basin medium, corrugated.

Alexander.

Flesh yellowish, a little coarse and gritty, very juicy, melt-
ing, sugary, slightly aromatic, and rich. Very good. Ripe
last of September and early October.

ALEXANDRE LAMBRE.

One of Van Mons’ seedlings. Tree vigorous, spreading.
Branches long, slender. Very productive.

Fruit medium, oblate, inclining to obtuse pryiform. Skin
pale yellow, often a shade of brownish red, partially netted
and patched with russet and many russet dots. Stalk long,
inclined, inserted in a small cavity, sometimes thinly russeted.

442 THE PEAR.

Calyx half closed. Basin medium, alittle uneven. Flesh yel-
lowish, sometimes tinged with pink, a little coarse at the core,

Alexandre Lambre.

juicy, melting, sweet, slightly musky. Very good. Decem-
ber, January.

ANANAS D’ETS.

Ananas (of Manning and of Leroy). Ananas Frangais.
Du Bouchet. Summer Pine-apple.
Favori Musqué.

An old variety, from Holland, which here is one of our best
late summer or early autumn pears. Tree very vigorous.
Young shoots strong, of a rich reddish-yellowish brown, with
prominent sharp-pointed buds, and oblong white specks.

Fruit medium or rather large, pyriform, or occasionally ob-
tuse at the stalk. Skin pale yellow, with a little brown on
one side, and much covered with large, rough, brown russet
dots. Stalk an inch anda quarter long, inserted sometimes ina
blunt cavity, sometimes without depression, by the side of a
lip. Calyx open, with short divisions. Basin shallow. Flesh

THE PEAR. : 443

ne-gré ined, buttery, and melting, with a sweet, perfumed, and
igh flavor. Very good. September and October.

CAN Sie EE ee ee ee ee ee

Ananas @hté

4 Aveustus Dana.

An American Pear, originated with Francis Dana, Bos-
ton, Mass. The tree is a good but not strong or a handsome
i grower. Young shoots of a light reddish brown color.
___ Fruit medium, or below, varying in form from acute pyri-
form to obtuse pyriform. Skin pale yellow, sometimes
brownish red in the sun, netted and patched with russet and
_Tusset dots. Stalk long, slender, inclined, curved, and set
with slight depression, sometimes small cavity. Calyx open.
Flesh whitish, a little coarse, juicy, melting, sweet, slightly

aromatic. Very good. October.

444 THE PEAR.

Augustus Dana.

BARONNE DE MELLO.

Adéle de St. Denis. St. Cerran.
Adéle de St. Cerras. Beurré Van Mons.

A Belgian Pear, first described by Bivort, in the Album
of Pomology. Tree hardy, vigorous grower, productive, and
retains its foliage well and late. Young wood light olive
brown with many specks.

Fruit medium, irregular in form, generally roundish acute
pyriform. Skin yellowish, nearly covered with brown russet,
and thickly sprinkled with russet dots. Stalk long, curved,
inclined, fleshy at base, and often with a lip. Calyx partial-
ly closed. Basin shallow, uneven. Segments short, erect.
Flesh whitish, a little coarse, juicy, melting, vinous subacid.
Very good. October,

THE PEAR. 445

Baronne de Mello,

BARTLETT, OR WILLIAMS’ BONCHRETIEN

Bartlett, of all American gardens, Barnett’s William.
Williams’ Bonchrétien. Bonchrétien Barnett.
Clement Doyenné. Delavault.

Poire Guillaume, of the French.

This noble pear is, justly, one of the most popular of all
the summer varieties. Its size, beauty, and excellence en-
title it to this estimation, apart from the fact that it bears
very early, regularly, and abundantly. It is an English
Variety, originated about 1770, in Berkshire, and was after-
ward propagated by a London grower by the name of Wil-
liams. When first introduced to this country its name was
lost, and having been cultivated and disseminated by Enoch
Bartlett Esq., of Dorchester, near Boston, it became so uni-

—,

446 THE PEAR.

versally known as the Bartlett Pear, that it is impossible to
dispossess it now. It suits our climate admirably, ripening "1
better here than in England, and has the unusual property of —
maturing perfectly in the house, even if it is picked before it —

bal

Bartlett, or Williams’ Bronchrétien.

is full-grown. It has no competitor as a summer market_
fruit. The tree grows upright, with thrifty, yellowish brown |
shoots, and narrow, folded leaves. |

Fruit of large size, oblong, obtuse pyriform. Surface un-
even. Skin very thin and smooth, clear yellow (with a soft

THE PEAR. 447

slush on the sunny side in exposed specimens), rarely marked
with faint russet. Stalk one to one and a half inches long,
stout, inserted in a shallow cavity. Calyx open. Segments
short, erect, set in a very shallow, obscurely plaited basin.
Flesh white, aid exceedingly fine-grained and buttery ; it is
full of juice, sweet, with a highly perfumed vinous flavor.
(In damp or unfavorable soils it is sometimes slightly acid.)
Ripens from last of August to middle and last of September.

‘ BELLE EprnE Dumas.

: Duc de Bourdeaux. Beurré Rochechourt,

3 Epine du Rochoir. Beurré St. Louis.

4 Kpine de Limoges, Colmar de Lot.

; Epine Dumas. Comte de Limoges.

4 Beurré de Rochoir. Emile de Rochois.

r Du Mas. Kpine de Rochechourt.

Belle Epine Dumas.

ea OO ee Se

448 THE PEAR,

Of French origin. Tree vigorous, pyramidal form, good
bearer. Young wood dull yellow brown, with sharp-pointed —
buds. f.
Fruit medium to large, oblong, obtuse pyriform. Skin |
green, becoming greenish yellow when ripe, with small russet |
brown dots. Stalk long, set in a very small depression. —
Calyx large, open, in a shallow, regular basin. Flesh white,
buttery, half melting, juicy, sweet, and of a peculiar flavor.
Very good. November and December.

BERGEN.

Bergen.

A chance seedling found in a hedge on land formerly be-
longing to Simon Bergen, of New Utrecht, Long Island.

THE PEAR. 449

"ree /anoderately vigorous, upright. Young wood reddish, an
early and good bearer, but not profuse.

_ Fruit large, elongated, obtuse pyriform, often with sides not
sym etric, angular. Skin waxen, lemon yellow, finely shaded
with crimson and fawn where exposed to the sun, and thickly
sprinkled with brown and crimson dots. Stalk long, rather
__ stout, curved, inserted in a moderate depression by a fleshy
ring. Calyx ‘small, open. Segments stiff. Basin small, sur-
rounded by a wavy border. Flesh whitish, veined with yel-
_ low, a little coarse and gritty, buttery, juicy, melting, with a
_ sweet aromatic flavor. Good to very good. Ripe last of

_ September and beginning of October.

BERRIAYS.

_ Poire de Berriays.

Berriays.

450 THE PEAR.

This is a new French variety, obtained from seed in 1861,
by M. Boisbunel. Tree moderately vigorous, productive.
Young shoots reddish. 2

Fruit medium, surface a little uneven, roundish, inclining 4
to obtuse pyriform. Skin pale greenish yellow, sometimes a @
shade of brown in the sun, and thickly sprinkled with brown —
and green dots. Stalk long, set in a small cavity. Calyx —
closed. Basin quite deep, corrugated. Flesh white, half
fine, juicy, melting, sweet, slightly perfumed. Good to very
good. September.

Bevurre Avucuste BeEnNoIsT.

Beurré Benoist. Benoist. Beurré Benoist Nouveau.
Auguste Benoist. Doyenne Benoist.

Beurré Auguste Benoist.

A chance seedling found at Brissac, France. Tree moder
ately vigorous, spreading, very productive. Young wood
reddish, with sharp spur-like buds.

Fruit medium roundish, sometimes roundish inclining to
acute pyriform. Skin fine yellow, some nettings and patches

THE PEAR. 451

of russet and many russet dots. Stalk short and rather stout
in a shallow cavity, sometimes joined to the fruit by a fleshy
ring or lip. Calyx half open, basin shallow, uneven. Flesh
white, fine, juicy, melting, sugary, slightly vinous, perfumed.
Very good. Ripe end of September.

BuERRE BACHELIER.
Bachelier. Chevalier.

Beurré Bachelier.

A French Pear, raised by Louis F. Bachelier. Tree vigor-
ous, productive. Young wood rich dark brown.

Fruit medium or above, roundish, obovate obtuse pyriform.
Skin greenish yellow, with brown dots and patch of russet
next the stalk. Stalk short, much inclined in a moderate
depression by a lip. Sometimes small cavity. Calyx partial-
ly closed, set in a shallow basin. Flesh yellowish, fine, but-
tery, juicy, melting, with a sweet, slightly aromatic flavor.
“Very good. November and December.

452 THE PEAR.

_ Breurré BERCKMANS.
Alexandre Berckmans.

One of Major Esperen’s seedlings, dedicated to M. Louis
Berckmans, once a colaborer in pomology. Tree vigorous,
upright, very productive. Young wood very stout, blunt at
ends, yellowish olive.

Beurré Berckmans.

Fruit medium, obovate, obtuse pyriform. Skin pale yel-
low, sometimes a shade of red in the sun, partially netted and
patched with russet, especially around the stem and calyx,
and many minute russet dots. Stalk of medium length and
thickness, inclined, inserted in a small cavity. Calyx large,
open; basin broad, shallow, uneven. Flesh whitish yellow,
juicy, melting, sugary, rich, slightly aromatic. Very good.
October, November.

BeEvuRRE Bosc.

Beuré d’Apremont. Calebasse Bosc.
Bose’s Flaschenbirne. Cannelle.

THE PEAR. 453

The Beurré Bosc is a Pear to which we give our unqualified
praise. It is large, handsome, a regular bearer, always per-
_ fect, and of the highest flavor. It bears singly, and not in
clusters, looking as if thinned on the tree, whence it is always

Beurré Bosc.

of fine size. It was raised in 1807, by Van Mons, and named
Callebasse Bosc, in honor of M. Bose, a distinguished Belgian
_ cultivator. Having also been received at the garden of the
_ Horticultural Society of London under the name of Beurré
_ Bosc, Mr. Thompson thought it best to retain this name, as

454 THE PEAR,

less likely to lead to a confusion with the Calebasse, a distinct
fruit. The tree grows vigorously. Shoots long, brownish olive.
Fruit large, pyriform, a little uneven, often tapering long
and gradually into the stalk. Skin pretty smooth, dark yellow,
a good deal covered with streaks and dots of cinnamon russet,
and sometimes slightly touched with red on one side. Stalk
one to two inches long, rather slender, curved, inclined, joined
to the fruit without cavity. Calyx half open, short, set in a
very shallow basin. Flesh white, melting, very buttery, with
a rich, delicious, and slightly perfumed flavor. Best. Ripens
gradually from the last of September to the last of October.

————

Beurré Clairgean.

THE PEAR. 45a

BEuRRE CLAIRGEAU.
Clairgeau. Clairgeau de Nantes.

Raised by Pierre Clairgeau, of Nantes, France. Tree very
vigorous, forming a beautiful pyramid. Young wood reddish
brown, very productive. The size, early bearing, productive-
ness, and beauty of this Pear render it a profitable market
sort.

Fruit large, pyriform, but with unequal sides. Skin warm
yellow, inclining to fawn, shaded with orange and crimson,
thickly covered with russet dots, and sometimes sprinkled
with russet. Stalk short, stout, and fleshy, inserted by a
lip at an inclination almost without depression ; when the lip
is absent the cavity is uneven. Calyx open. Segments stiff,
in a shallow furrowed basin. Flesh yellowish, buttery, juicy,
somewhat granular, with a sugary, perfumed, vinous flavor.
Good. October to January.

Beurré d’Albret.

456 THE PEAR.

Beurr& D’ ALBRET.

Poire d’Albret. Beurré Delbret.
Dalbret. Calebasse d’ Albret.

A French variety, one of Van Mons’ seedlings. Tree vigorous
and productive. Young wood reddish. Fruit medium or
above, elongated pyriform, narrowing to the stalk. Skin
yellow, mostly covered with thin cinnamon russet. Stalk
short, thick, inclined fleshy at its insertion by a lip. Calyx
small, open, or partially closed. Basin small and uneven.
Flesh greenish white, fine, exceedingly juicy, buttery, melting,
_ with a rich vinous flavor, highly perfumed. Very good.
October.

Beurré d’Anjou.

THE PEAR. 457

BEvuRRE D’ ANJOU.
Ne Plus Meuris of the French.

A noble fruit, said to be of French origin, one of the best
and most valuable late Pears either for dessert or market.
_ Tree vigorous. Young shoots yellowish brown, sufficiently
_ productive.
Fruit large, roundish obovate, obtuse pyriform. Stem short,
thick, and fleshy, inserted in a cavity, surrounded by russet.
_ Calyx very small, open, stiff, in an exceedingly small basin,
- surrounded by russet. Skin greenish, sprinkled with russet,
sometimes shaded with dull crimson, and sprinkled thickly
with brown and crimson dots. Flesh whitish, not very fine,
melting, juicy, with a brisk vinous flavor, pleasantly perfumed.
Very good to best. October, November.
This is one of the most profitable varieties for orcharding,
_ bearing abundantly and evenly, whether grown on quince or
_ pear stocks.

; Beurré de Brigrais.

: , 20

458 | THE PEAR.

BEuRRE DE BRIGNAIS.

Des Nonnes. Poire des Nonnes. Nun’s Pear. De Nonne.

A valuable variety, the origin of which we cannot learn.
Tree vigorous, hardy, upright, an early bearer, and productive.
Young wood rich dark yellowish brown.

Fruit medium, roundish oblate. Skin greenish, with nu-
merous gray dots. Stalk long, curved, inserted in a narrow,
uneven cavity. Calyx closed. Basin shallow, corrugated.
Flesh white, juicy, melting, sweet, with a brisk, perfumed,
high flavor. Very good. Ripe middle and last of September. ©
‘Core small, continues a long time ere it decays.

Bevurret DEFaAlis.

Beurré Audusson d’Hiver. Beurré Defays.

Beurré Defais.

THE PEAR, 459

_ Originated with Francis Defays, at Angers, France. Tree
productive, and a strong, vigorous grower. Young shoots
rich clear reddish brown, with a large pointed bud at end.

_ Fruit rather large, roundish inclining, to obtuse pyriform.
_ Skin pale yellow, slightly netted with russet, and a few russet
‘dots. Stalk varying in length, set in a narrow cavity. Calyx
small, partially open, basin abrupt, deep furrowed. Flesh
whitish yellow, juicy, melting, sweet, slightly vinous. Very
good. November and February.

BEuRRE DE Konina.

Buerré Konink. Beurré de Conick. Beurré Conning.
Auguste de Maraise.

ih BS

ae ae

Beurré de Koning.

een OT US ee

460 . THE PEAR.

A Belgian Pear, one of Van Mons’ seedlings. Tree mod-
erately vigorous, very productive. Young shoots slender,

olive reddish yellow.

Fruit medium, roundish, inclining to obtuse pyriform.
Skin yellowish green, partially netted and patched with rus-
set, especially around the stalk and calyx, and many rather
large russet dots. Stalk long, curved, inclined, inserted in a
slight depression, or small cavity, calyx open, basin rather ab-
rupt, uneven. Flesh whitish, buttery, juicy, melting, sweet,
slightly aromatic. Very good. October.

Beurré de Montgeron.

y
q
-
‘
3
é
,

THE PEAR, 461

BEuRRE DE MONTGERON.

New Frederick of Wurtemburg. De Montgeron.
Beurré de Montigeron. King of Wurtemburg.

A variety obtained by M. Guyot, of Villeneuve, in 1830,
Tree vigorous, moderately productive. Young wood dull
yellow brown.

Fruit medium, broad pyriform. Skin yellow, shaded with
fine rich red in the sun, and sprinkled with minute light
brown dots. Stalk long, curved, inclined, inserted in a small
cavity. Calyxopen. Basin medium, furrowed. Flesh whit-
ish yellow, juicy, melting, with a pleasant vinous flavor.
Good to very good. Last of August and September.

Beurré de Nantes.

462 THE PEAR.

BuERRE DE NANTES.

Beurré Nantais. Beurré Blanc de Nantes,

Raised by Francois Maisonneuve, at Nantes, France.
Tree very vigorous, upright, healthy, and comes early into
bearing, very productive. Young wood olive.

Fruit rather large, elongated, pyriform. Skin pale yellow,
somewhat waxen, slight nettings of russet and many brown
and green dots. Stalk medium length and thickness, a little
inclined, inserted in a slight depression by a lip, sometimes
small cavity. Calyx open; basin medium, uneven. Flesh
white, juicy, melting, sweet, rather rich, pleasantly perfumed.
Very good. October.

Beurré Diel.

THE PEAR. 463

BeurrRE DIE.

Diel’s Butterbirne. Dillen. Beurré de Gelle.

Diel. Des Trois Tours. Dillen d’Hiver.
Dorothée Royale. Mabille. Dry Toren.

Grosse Dorothée. Beurré d’ Yelle. Gracioli d’Hiver.
Sylvanghe vert d’hiver. De Melon. Fourcroy

Beurré Royale. Melon de Kops. Guillaume de Nassau.
Dorothée Royale. Beurré Magnifique. Beurré Vert.

Gros Dillen. Beurré Incomparable.

A chance seedling near Brussels, Belgium, dedicated by
Van Mons, and named in honor of his friend Dr. Augustus
Frederick Adrien Diel, a distinguished German pomologist.
Its vigor, productiveness, and beauty have made it already a
general favorite with our planters. It is in every respect a
first-rate fruit in favorable situations, but on very young trees
and in cold soils it is apt to be rather coarse and astringent.
The tree has long, very stout, twisting branches, and is
uncommonly vigorous. Young shoots reddish yellow grayish
brown.

Fruit large, varying from obovate to obtuse pyriform.
Skin rather thick, lemon yellow, becoming orange yellow,
marked with large brown dots, and marblings of russet.
Stalk an inch to an inch and three-quarters long, stout, curved,
set in a rather uneven cavity. Calyx nearly closed, and
placed in a slightly furrowed basin. Flesh yellowish white,
a little coarse-grained, especially at the core, but rich, sugary,
half melting, and, in good specimens, buttery and delicious.
Very good. In eating, in this country, from September to
December, if picked and ripened in the house.

464 THE PEAR. -

Beurret GENS.

A Belgian Pear. One of Van Mons’ seedlings. Tree
vigorous and productive. Young wood yellowish brown.

Fruit medium, roundish, inclining to obtuse pyriform.
Skin pale greenish yellow, sometimes a shade of bright red
in the sun, slight nettings of russet and many russet dots.
Stalk short, inserted in a small cavity, calyx half open ;
basin medium, smooth. Flesh white, fine, juicy, melting,

sweet, rich, aromatic. Very good. October. ‘

Beurré Gens.

—

THE PEAR. 465

Breurr&t GIFFARD.

Poire Giffard. Giffart.

A chance seedling, originated with M. Giffard, Angers,
France. Tree of moderate growth, spreading with slender
reddish-colored shoots.

Fruit medium in size, pyriform, tapering to the stem, which
is rather long. Skin greenish yellow, marbled with red on
the sunny side. Calyx closed. Segments stiff, set in a very
small basin. Flesh white, melting, juicy, with an excellent
vinous flavor, delightfully perfumed. An early Pear of
value, but requires to be gathered early, and does not con-
tinue long. Very good. Ripening middle of August.

Beurré Giffard.

466 THE PEAR.

Beurrt Gris pD’HiverR Nouveau.

Beurré Gris d’Hiver. Beurré de Fontenay.
de Lucon. —— d’Hiver.
—————. Supérieur —— de Lucon.

Beurré Gris d’Hiver Nouveau.

Tree moderately vigorous, productive. Young wood dark
yellowish-reddish brown.

Fruit medium, roundish obtuse pyriform. Skin golden
russet, with a fine sunny cheek, and sprinkled with dots.
Stalk very stout, rather short, inclined, sometimes inserted in
a large cavity, at others with a lip. Calyx very small and
open. Segments small, slightly recurved. Basin shallow,
uneven. Flesh somewhat granular, juicy, buttery, melting.
Flavor rich and sugary, with a very peculiar aroma. Very
good. November, February.

THE PEAR. 467

Beurré HARDY.

A French variety raised by M. Jamins, France. Tree
vigorous, productive. Young wood dark grayish olive brown.

Beurré Hardy.

Fruit large, obovate obtuse pyriform. Skin greenish, cov-
ered with light russet, considerably shaded with brownish
red, and sprinkled with brown dots. Stalk about an inch
long, a little swollen at its insertion, at an inclination, in a
small, rather uneven cavity. Calyx open. Segments long,
recurved in a broad, shallow basin. Flesh yellowish, half

fine, buttery, melting, juicy, sweet, slightly vinous, and
highly perfumed. Very good. September and October.

468 THE PEAR. 1

Beurrt LEON LE CLerc.

_A foreign variety of unknown origin. Tree vigorous, up-
right, productive. Young wood yellow brown.

Beurré Leon le Clerc.

Fruit medium or above, roundish oblong obtuse pyriform.
Skin pale yellow, slightly netted and patched with russet, and
many russet dots. Stalk rather long, curved. Cavity small.
Calyx open. Segments broad and long. Basin abrupt, fur-
rowed. Flesh whitish, fine, juicy, buttery, half melting,
sweet, pleasant, aromatic. Very good. October.

jee iad nd

THE PEAR. 469

Beurré MAvxI0on.

- Of foreign origin. Tree moderately vigorous. Young wood
smooth reddish.

Beurré Mauxion,

Fruit medium, rounaish, oblate. Skin yellow, nearly cov-
ered with thin light russet. Stalk short, moderately stout,
inserted in a shallow cavity, often thinly russeted. Calyx
half open, stiff, set in a very shallow basin. Flesh fine, but-
tery, melting, abounding in juice, sugary, with a spicy vinous
flavor, pleasantly perfumed. Very good. Ripein September.

Beurre MILutet oF ANGERS.

Origin, Angers, France. Tree moderately vigorous and
very productive. Young wood yellowish brown.

Fruit medium, roundish, inclining to pyriform. Skin
greenish yellow, often brownish red in the sun, covered with
russet and thickly sprinkled with minute russet dots. Stalk
medium, stout, curved, inserted in a rather small cavity.

470 THE PEAR.

Calyx open, set in a deep irregular basin. Flesh whitish,
somewhat buttery, juicy, melting, sweet, rich, slightly vinous
flavor. Good to very good. November to January.

:
Beurré Millet of Angers.

Beurret Morre.

Beurré Moiret. Moire. Belle de Moire.

A French Pear which originated at Angers, of vigorous
and productive habit. Young wood reddish yellow olive
brown.

Fruit large, roundish obtuse pyriform. Skin greenish yel-
low, profusely sprinkled with yellow dots, sometimes a tinge
of red in the sun. Stalk medium length, curved, inserted in
a small cavity. Calyx open. Basin shallow. Flesh yellow-
ish, a little granular, buttery, juicy, melting, with a fine rich
pleasant flavor, perfumed. Good to very good. October.

THE PEAR. 471

;
:

;
;*
:

Beurré Moire.

BEuRRE STERKMANS.

Doyenné Strekmans. Belle Alliance. Calebasse Sterkmans.
d’Esterkmans. Strekman.

A seedling of M. Sterkman’s, of Louvain, Belgium. Tree
vigorous, with stout yellowish brown shoots, productive.

-Fruit medium, oblate, remotely pyriform. Skin greenish-
yellow, slight nettings and patches of russet, a shade of
crimson in the sun, and many russet dots. Stalk about an
inch long, inclined, inserted in a small, uneven cavity. Calyx
open. Segments stiff, set in a broad, uneven basin, slightly

472 THE PEAR.

Beurré Sterkmans.

russeted. Flesh yellowish white, fine, very melting, juicy,
sugary, vinous, pleasantly perfumed. Good to very good.
October and November.

BEuRRE SUPERFIN.

This really good Pear originated at Angers, France, in
1837. The tree is inclined to be thorny, is very healthy,
hardy, and moderately vigorous, not an early, but a good
bearer when at full age. Young shoots slender, light yellow
brown.

Fruit medium, roundish pyriform. Skin yellow, slightly
shaded with crimson on the sunny side, and partially covered
with russet, and thickly sprinkled with minute dots. Stalk
stout, rather long, inserted without depression by a fleshy
enlargement. Calyx partially closed, in an abrupt, small basin.

THE PEAR. 473

Beurré Superfin,

Flesh exceedingly juicy, buttery, melting, with a brisk
vinous or subacid flavor. Very good to best. Ripe all of
October.

Bezi DE CAEN.

This is a French pear of recent introduction, and promises
to be valuable as a midwinter variety. Young wood dull
yellow brown.

Fruit medium, roundish pyriform, somewhat acute, skin
- greenish yellow, nearly covered with smooth brownish russet
and a few dark russet dots. Stalk of medium length and

thickness, set without depression. Calyx small, open. Basin

A474 THE PEAR.

Bezi de Caen.

;

shallow, smooth. Flesh white, fine, melting, juicy, sweet,
vinous. Very good December and January.

BLoopGoop.
Early Beurré.

The Bloodgood is the highest flavored of all early Pears, and
deserves a place even in the smallest garden. It was named
from the circumstance of its having been brought into notice,
about 1835, by the late James Bloodgood, nurseryman, Flush-
ing, L. I. The sort was brought to that nursery as a new
variety, without a name, however, by some person on Long
Island, unknown to Mr. B., who was never able afterward to
trace its history further. The tree is rather short-jointed,
with deep reddish brown wood, grows moderately fast, and

:
4
:
}
:

—

THE PEAR. 475

bears early and regularly. The fruit, like that of all early

pears, is better if ripened in the house. It surpasses every
European variety of the same season, and together with the
Dearborn’s Seedling, another native sort, will supplant all
inferior early pears.

Bloodgood.

Fruit of medium size, turbinate, inclining to obovate,
thickening very abruptly into the stalk. Skin yellow, sprin-
kled with russet dots and network markings, giving it a rus-
sety look on oneside. Calyx strong, open, set almost without
depression. Stalk obliquely inserted, without depression,
short, dark brown, fleshy at its base. Flesh yellowish white,
buttery, and melting, with a rich sugary, highly aromatic
flavor. The thin skin has a musky aromatic perfume. Very
good. Core small. Ripe from the 5th of July to the 10th
of August. ;

475 THE PEAR. } 4

Bonne Sopuia.
Bonne Saplier.

Fruit medium, acute pyriform. Skin pale greenish yellow
with a shade of crimson, a few patches and nettings of russet,

Bonne Sophia.

and many small brown dots. Stalk long, inclined, fleshy at
insertion. Calyx open. Flesh white, fine, juicy, melting,~
sweet, slightly sae as Very good. New and promising.
October.

BRANDYWINE.
Found on the farm of Eli Harvey, on the banks of the

THE PEAR. 477

Brandywine, Delaware Co., Pa. Tree vigorous, upright, uni-
formly productive. Young wood dull yellow brown.

Fruit medium, varying in form from oblate depressed pyri-
form to elongated pyriform. Skin dull yellowish green, con-

* a

i ee es
Brandywine.

siderably dotted and somewhat sprinkled with russet, having
a warm cheek on the side of the sun. Stalk is fleshy at its
junction with the fruit, and generally surrounded by folds or
rings. Calyxopen. Basin smooth and shallow. Flesh white,
juicy, melting, sugary, and vinous, somewhat aromatic. Good
to very good. Ripe last-of August and first of September.

BRIALMONT.

A Belgian Pear, one of Van Mons’ seedlings, of recent intro-
duction and good promise. Young wood olive brown,

aottl

= arr te Dae ee ere

478 THE PEAR.

Fruit medium, ovate, greenish yellow, or pale yellow at
maturity, with traces of russet and many green and brown

Brialmont.

dots. Stalk rather short, set in a small cavity. Calyx open,

with long recurved segments. Flesh white, juicy, buttery,

melting, pleasant. Very good. October.

BuFFUM.
Buffam.,

The Buffam is a native of Rhode Island, and was raised
from seed of White Doyenné, by Buffum, of Newport. It
is an orchard Pear of the first quality, as it is a very strong,
upright grower, with reddish or reddish brown young shoots,
bears large, regular crops, and is a very handsome and salable
fruit. It is a little variable in quality. We haye frequently
eaten them so fine as scarcely to be distingyished from the

THE PEAR, 479

Doyenné, and again when rather insipid. It may be con-

sidered a beautiful and good, though not first-rate variety.
Fruit of medium size, oblong obovate, a little smaller on

one side. Skin fair, deep yellow (brownish green at first),

Buffum.

finely suffused over half the fruit, with bright red, sprinkled
with small brown dots, or a little russet. Stalk an inch
long, inserted in a very slight cavity. Calyx with small seg-
ments, and basin of moderate size. Flesh white, buttery,
not so juicy as the Doyenné, but sweet, and of excellent
flavor. The strong upright reddish brown shoots, and pecu-
liar brownish green appearance of the pear before ripening,
distinguish this fruit. Very good. September.

CAEN DE FRANCE.
Doyenné de Bruxelles, erroneously.

A foreign Pear promising great value. Tree a slow

ee et ee ey ee ee PD . eiireiaits Wits oS si rl :
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480 - THE PEAR, 2 a

grower, late coming into bearing, but is productive and a
fine late variety. 3

Fruit medium, regular, obovate obtuse pyriform. Skin
rough, yellow, overspread with cinnamon russet, and with

Caen de Fiance.

many russet dots. Stalk rather short and stout, a little in-
clined, and set in a small cavity. Calyx closed, or partially
open. Basin rather small, uneven. Flesh whitish, fine-
grained, juicy, melting, vinous, slightly aromatic. Very
good. December, February.

CATHERINE LAMBRE.

One of the new Belgian Pears that promises to sustain
here its foreign reputation. It originated with Van Mons, |
and was named and introduced by Bivort. The tree is very
vigorous and hardy, and a good bearer, with long, strong, —
dark rich yellow brown shoots.

Fruit medium, roundish pyriform. Skin smooth, greenish

THE PEAR. - 481

yellow, shaded in the sun with light brownish red, and
dotted with bronze specks. Stalk long, curved, inserted in a

Catherine Lambre.

slight depression, or small cavity. Calyx closed. Basin
small, corrugated. Flesh whitish, half fine, juicy, melting,
sweet, slightly aromatic. Very good. October, November.

CHURCH.
Clarke. _

This really good Pear originated on land belonging to the
Trinity Church, at New Rochelle, N. Y.; hence its name.
The habit of the Church Pear is somewhat spreading in its
growth, uniformly productive, and the fruit unvarying in its
quality. Young wood dull yellow, or brown.

Fruit rather below medium size, generally depressed, some-
what anguiar. Stalk rather long, stout at its insertion, in a
small cavity surrounded by russet. Calyx small and closed,

482 THE PEAR.

in a broad, rather shallow basin. Skin green, becoming yellow
at maturity. Flesh white, very buttery, juicy, melting, with

ay Fe YE nS

Church.

an exceedingly rich, sweet, and highly perfumed flavor. Very
good. Core small. Ripens slowly, and continues in use all
of September.

CuApr’s FAVORITE,

This extremely fine and valuable Pear was raised from seed
by the late Thaddeus Clapp, of Dorchester, Mass. The tree
- is an upright spreading, vigorous grower, forming an open,
well-shaped head, on which the fruit is evenly distributed and
almost uniform in size. Very productive. Young shoots
dark reddish brown.

Fruit large, obovate ovate, slightly obtuse pyriform. Sur-
face uneven. Skin thin, pale lemon yellow, marbled and
faintly splashed with crimson and fawn when fully exposed to
the sun, thickly sprinkled with brown dots, and sometimes

THE PEAR. 483

patches and traces of russet. Stalk nearly an inch long, a
little inclined, stout, and somewhat fleshy, inserted in a slight
depression. Calyx partially closed. Segments stiff, erect,

4 Clapp’s Favorite.

Basin shallow, slightiy corrugated. Flesh white, fine-grained,
juicy, buttery, melting, rich, sweet, vinous, a little perfumed.
Very good. Last of August or early September.

Cort’s BEURRE.

Beurré Coit.

Originated with Col. Coit, Collamer, near Cleveland, O.
Tree a healthy, good grower, productive. Young wood brown-
ish olive, with rough specks.

Fruit medium, obtuse pvriform. Skin yellow, inclining to

484 THE PEAR.

russet, sometimes with a sunny cheek, thickly covered with
dots, which become crimson on the exposed side. Stalk
short, rather stout, set in a small cavity, sometimes inclined

Coit’s Beurré.

by a lip. Calyx large, open. Flesh white, a little coarse,
juicy, melting, sweet, rich, vinous. Very good. September.
October.

CoLuMBIA.
Columbian Virgalieu. Columbian Virgalouse.

The original tree grows on the farm of Mr. Casser, in —
Westchester Co., N. Y. The tree grows upright. Young
wood stout, upright, olive brown. j

Fruit large, regularly formed, obovate, obtuse, usually a
little oblong, and always broadest in the middle. Skin —
smooth and fair pale green in autumn, but when ripe of a

THE PEAR. 485

fine golden yellow, with occasionally a soft orange tinge on its
cheek, and dotted with small gray dots. Stalk of a narrow
depression. Calyx of medium size, partially open, set in a

Columbia,

very shallow basin. Flesh white, not very fine-grained, but
melting, juicy, with a sweet aromatic flavor. Good. No-

vember to January. Very apt to dr oP from the tree previous
to ripening.

CoMTE DE FLANDRE.
St. Jean Baptiste. St. Jean Baptiste d’Hiver.
One of Van Mons’ seedlings. Tree vigorous, productive.

- Young wood reddish yellow brown.

486 THE PEAR.

Fruit large, elongated pyriform, obtuse. Skin yellowish,
considerably covered with russet. Stalk rather long, much
inclined, and inserted by a lip ina small cavity. Calyx open,

“Comte de Flandre.

set in a shallow, corrugated basin. Flesh whitish, melting,
juicy, sweet, rich, slightly aromatic. Good to very govd.
October, November.

DALLAS.

Raised by Governor H. W. Edwards, of New Haven, Conn.
Tree upright, vigorous. Young wood reddish brown. A
profitable pear to grow, as it produces abundantly and keeps
long after gathering.

Fruit rather large, roundish, obovate obtuse pyriform. —
Skin rough, deep yellow, nearly covered with cinnamon rus-

THE PEAR. 487

j set, often with a shade of rich red in the sun. Stalk long,

rather stout, inserted in a slight depression, sometimes in a
small cavity, russeted. Calyx half closed; basin somewhat

Dallas.

- abrupt, slightly: corrugated. Flesh yellowish white, a little

coarse at the core, juicy, half melting, sweet, aromatic. Very
good. October, November.

Dana’s Hovey.

Raised by Francis Dana, of Roxbury, Mass. Tree vigor-
ous, hardy, and productive. Young wood olive yellow
brown, retains its foliage late in season. This is one of the
highest-flavored Pears, next to the Seckel, that we have |
known. It lacks in size for a market variety, but as an ~

amateur sort is one of the most desirable.

488 THE PEAR.

Dana’s Hovey.

Fruit small, obovate obtuse pyriform, regular. Skin
greenish yellow or pale yellow, considerably netted and
patched with russet, and sprinkled with many brown dots.
Stalk rather short, a little curved, set in a slight cavity,
sometimes by a lip. Calyx open. Basin small, uneven, and
slightly russeted. Flesh yellowish, juicy, melting, with a
sugary, rich, aromatic flavor. Best. November to January.

DEARBORN’S SEEDLING.

Nones. Dearborn’s Sanding.

A very admirable early Pear, of first quality, raised in
1818, by the Hon H. A. 8. Dearborn, of Boston. It bears
most abundant crops, and is one of the most desirable early
varieties, succeeding the Bloodgood, and preceding the Bart-
lett. Young shoots long, reddish brown.

Fruit scarcely medium size, roundish pyriform, and very
regularly formed. Skin very smooth, clear light yellow,
with a few minute dots. Stalk slender, rather more than an

THE PEAR. 489

inch long, set with very Jittle depression. Calyx with deli-
cate spreading segments, set in a very shallow basin. Flesh

A/S

Dearborn’s Seedling.

_ white, very juicy, and melting, Sweet and sprightly in flavor.
Very good. Ripens about the middle of August.

Distr£eE CoRNELIS.

Doctor Cornelis. Cornelis,

Raised by M. Bivort. Tree hardy, vigorous, very pro-
ductive. Young wood, cinnamon russet brown.

Fruit medium, obovate pyriform, slightly obtuse. Skin
fair, pale yellow, almost waxen, with nettings of russet and
irregular conspicuous brown dots. Stalk medium, curved, set
in a slight cavity. Calyx partially closed. Basin small.
Fiesh very white, juicy, half melting, sugary. Very good.
Early September.

499 THE PEAR.

Désirée Cornelis.

De TOoONGRES.

Poire Durandeau. Beurré Durandeau.

This fine fruit was raised by M. Durandeau, of Tongres,
France. ‘Tree vigorous, with long slender branches, pyriform,
bears young and abundantly. In some seasons it sheds its
leaves early, when the fruit does not ripen completely. Young
shoots olive yellow brown.

Fruit large, roundish acute pyriform, slightly irregular.
Skin pale yellow, covered with rich cinnamon russet, which
becomes crimson on the sun-exposed side. Sprinkled with
russet and brown dots. Stalk long, curved, inserted without
depression, often by a lip. Calyx small, open, or partially
closed. Segments short, erect. Basin medium, uneven.
Flesh white, fine, melting, juicy, vinous, rich saccharine.

Very good. October.

a ~~ Mee

THE PEAR. A491

De Tongres.

Dix.

Lewis, erroneously of the French.

The Dix is, unquestionably, a fruit of the highest excellence,
and deserves the attention of all planters. It is one of the
hardiest of pear-trees, but the tree does not come into bearing
until it has attained considerable size. The young branches
are dull olive-yellow brown, upright, and slender. The origi-
nal tree stands in the garden of Madame Dix, Boston. It bore

_ for the first time in 1826.

492 THE PEAR.

Fruit large, oblong, or long pyriform. Skin roughish, fine
deep yellow at maturity, marked with distinct russet dots,
and sprinkled with russet around the stalk. Calyx small for
so large a fruit. Basin narrow, and scarcely at all sunk.

Dix.

Stalk rather stout, short, thicker at each end, set rather ob-
liquely, but with little or no depression. Flesh not very fine-
grained, but juicy, rich, sugary, melting, and delicious, with a
slight perfume. Very good to best. October and November.

Fe
\
wi -
,

3 THE PEAR. 493

Doctor NEtIs.

A Belgian variety, originated in 1847, and named and
dedicated to a physician. Tree moderately vigorous and pro-
ductive. Young wood olive yellow brown.

Fruit medium, roundish pyriform, slightly obtuse. Skin
greenish yellow, with a shade of red in the sun, somewhat

Doctor Nelis.

patched and netted with russet, and sprinkled with russet
green dots. Stalk short, a little inclined, set in a small,
russeted cavity. Calyx large, open. Flesh whitish, juicy,
melting, sweet, pleasant, slightly vinous. Very good. Last
of September.

Doctor REEDER.

Reeder’s Seedling.

Raised from seed of the Winter Nelis by Dr. Henry
Reeder, Varick, Seneca Co., N. Y. Tree very hardy, healthy,
vigorous, spreading, open form, an excellent bearer. Young,

_ shoots warm olive brown.

—*

494 THE PEAR.

Fruit small to medium, roundish obvate obtuse pyriform, »
compressed, often apparently slightly furrowed on one side.
Skin yellow, netted and patched with russet nearly over the
whole surface, and thickly sprinkled with the russet dots.
Stalk long and slender, slightly curved, a little inclined, in a

Doctor Reeder.

small cavity. Calyx large and open. Segments large, lying
flat on the fruit. Basin medium, nearly regular. Flesh fine,
juicy, melting, buttery, a little granular, very sugary, vinous,
with a high musky perfume. Very good to best. November.

Doyen DILLEN.
Deacon Dillen. Doctor Dillen.

One of Van Mons’ Pears, Tree vigorous, upright, pro-
ductive. Young wood olive, yellow brown.

Fruit rather large, oblong pyriform. Skin fine yellow, in-
clining to russet, thickly sprinkled with russet specks. Stalk
short, thick, inserted in a slight depression, sometimes by a

THE PEAR, 495

Doyen Dillen.
lip. Calyx small, half open. Basin of moderate depth.

Flesh white, juicy, melting, buttery, sweet, and rich, Very
good. October, November.

DoyvEennE Bovussock.

Doyenné Boussouck Nouvelle. Beurré Boussock

Beurré de Merode. Albertine.

Double Philippe. Beurré de Westerloo.

Bossoch. Beurré Magnifique.
Doyenné de Merode.

_ This Belgian Pear proves one of the most vigorous of trees,

496 THE PEAR.
and profitable as a market sort. Tree vigorous, upright,
spreading. Young wood dull reddish brown.

Fruit varying in form, obovate inclining to pyriform, or
roundish obtuse obovate. Skin rough, deep yellow, netted
and clouded with russet, with a warm check. Stalk rather

Doyenné Boussock.

short and stout, inserted in a round cavity. Calyx open.
Basin shallow. Flesh buttery, juicy, melting, sweet, aromatic,
and excellent. Very good. September and October.

DoyENNE D’ALENGON. ;

Doyenné d’Hiver G'Alencon. Doyenné Marbré.
Doyenné Gris d’Hiver Nouveau. Doyenné d’Hiver Nouveau.
St. Michael d’Hiver.

A foreign Pear, of unknown origin. Tree moderately vigor-
ous and productive. Young shoots dull olive brown.
Fruit medium, roundish oval, inclining to obovate pyriform.

—

THE PEAR. 497
Skin rough, yellow, shaded with dull crimson or carmine,

sprinkled, netted, and patched with russet brown dots. Stalk
of moderate length, pretty large, inserted in a medium cavity.

Doyenné d’Alengon.
Calyx open. Basin rather shallow, uneven. Flesh yellowish,

somewhat granular, buttery, juicy, sugary, very rich, sprightly,
and highly perfumed. Very good. December to April.

DOYENNE D’ETE.

Summer Doyenné. Jolliemont.

Doyenné de Juillet. Roi Jolimont.

St. Michael d’ Eté. Jolimont.
Jolivet.

One of the Van Mons’ seedlings, obtained in 1823. Tree
vigorous, upright, an early and abundant bearer. Young
shoots reddish yellow brown. |

498 THE PEAR.

Fruit small, roundish, slightly pyriform. Skin smooth,
fine yellow, often shaded with bright red, and covered with
numerous gray or russet dots. Stalk rather long and thick,
fleshy at its junction with the fruit, almost without depression,

Doyenné d’Eté.

- Calyx small and open, in a very shallow, slightly corrugated
basin. Flesh white, melting, juicy, with a sweet, pleasant
flavor. Good to very good. Last of July.

Doyennté DEFAIS.
Defays. Doyenné d’Affay.

Originated at Angers, France. Tree moderately vigorous.
Young wood dull olive brown, with many white specks.

Fruit medium or below, roundish oblate. Skin pale yel-
low, sometimes a slight shade of red in the sun, traces of
russet and sprinkled with brown dots. Stalk short, a little
curved, in a broad cavity. Calyx open. Basin abrupt, fur-
rowed. Flesh white, juicy, melting, sweet, pleasant, slightly
aromatic. Good to very good. October.

THE PEAR. 499

Doyenné Defaysa.

DoYENNE DU CoMICE.

A French Pear, of comparatively recent intoduction, which
originated at Angers, France, and. which promises to be of
much value. Tree moderately vigorous, upright. Young
wood rich warm reddish-yellow brown.

Fruit large, varying, roundish pyriform or broad obtuse
pyriform. Skin greenish yellow, becoming fine yellow at
maturity, often lightly shaded with crimson and fawn in the
sun, slight nettings and patches of russet, and thickly sprin-
kled with russet dots. Stalk short, stout, inclined, and set in
a-small cavity, often russeted. Calyx small, open or half
closed. Basin large, deep, and uneven. Flesh white, fine,
melting, a little buttery, juicy, sweet, rich, slightly aromatic.
Very good or best. Core small. October, November.

500 THE PEAR.

Doyenné du Comice.

DoYENNE GRAY.

Gray Butter Pear. Doyenné Gris.

Gray Deans. Doyenné Rouge.

Gray Doyenné. Doyenné Roux.

Red Doyenné. Doyenné d’Automne,

St. Michel Doré. Red Beurré, incorrectly
Doyenné Galeux. Beurré Rouge, t of some.
Doyenné Boussouck, of some. Le Beurré.

The Gray Doyenné strongly resembles the White Doyenné
in flavor and general appearance, except that its skin is cov-
ered all over with a fine, lively cinnamon russet. It 1s a
beautiful Pear, usually keeps a little longer, and is considered

THE PEAR. 501.

by many rather the finer of the two. Shoots upright, grayish
brown.

Fruit of medium size, ovate obovate, but usually a little
rounder than the White Doyenné. Skin wholly covered
with smooth cinnamon russet (rarely a little ruddy next the

Doyenné Gray.

sun). Stalk half to three-fourths of an inch long, curved,
set in a narrow, rather deep and abrupt cavity. Calyx small,
closed, and placed in a smooth, shallow basin. Flesh white,
fine-grained, very buttery, melting, rich, and delicious. Best.
Middle of October, and will keep many weeks.

Duc pDE BRABANT,

Fondante des Charneuse. Jamin. Waterloo.
Miel d’ Waterloo. Beurré Charneuse. Belle Excellente.
Beurré de Waterloo.

A Belgian Pear. Tree hardy, vigorous, productive.
Young wood olive-brown grayish.

502 THE PEAR. :

Fruit large, oblong pyriform, sometimes acute, sometimes
obtuse. Skin greenish, shaded with crimson on the sunny
side, and thickly sprinkled with greenish dots. Stalk long,
curved, and twisted, somewhat fleshy at its insertion, by a

Duc de Brabant.

lip, and sometimes in a small cavity. Calyx large and open.
Basin shallow and slightly uneven. Flesh whitish green,
very juicy, buttery, melting, with a refreshing, vinous flavor.
Very good. October, November.

DucHESsE D’ANGOULEME.

Beurré Soule.

A magnificent large dessert Pear, sometimes weighing a
pound and a quarter, named in honor of the Duchess of An-

THE PEAR, 503

gouléme, and said to be a natural seedling, found in a forest
hedge near Angers. When in perfection, it is a most deli-
cious fruit of the highest quality. We are compelled to add,
however, that the quality of the fruit is a little uncertain on

Duchesse d’Angouléme.

young standard trees. The tree is a Strong grower, the
shoots upright, reddish-yellow brown.
Fruit very large, roundish obtuse pyriform, with an un-

504 THE PEAR.

even, somewhat knobby surface. Skin dull greenish yellow,
a good deal streaked and spotted with russet. Stalk one to
two inches long, very stout, bent, deeply planted in an irreg-
ular cavity. Calyx set in a somewhat knobby basin. Flesh
white, buttery, and very juicy, with a rich and very excel-
lent flavor. Very good. October.

DucHESSE DE Berry D’ET#&.

Duchesse de Berry. Duchesse de Berry de Nantes.

Originated at Nantes, France. Tree vigorous, upright,
productive. Young wood reddish brown. :
Fruit small, roundish oblate, obscurely pyriform. Skin
yellow, shaded with light red, nettings and patches of rus-

Duchesse de Berry d’Eté.

set. Stalk short, inserted in a small cavity. Calyx partially
open, set in a broad shallow basin. Flesh juicy, melting,
with a good, vinous flavor. Good to very good. Ripens last
of August,

= THE PEAR. 505

DuUCHESSE DE BourDEAUX.

Beurré Perrault.

Originated with M. Secher, near Angers, France, in 1850.
Tree moderately vigorous, very productive. Young wood
dull olive brown.

Duchesse de Bourdeaux.

Fruit medium, roundish, inclining to obtuse pyriform.
Skin yellow, sometimes a little red in the sun, netted and
traced with russet, and sprinkled with russet dots. Stalk
rather long, stout, inserted in a small cavity. Calyx half
open. Basin medium, uneven. Flesh white, half fine, mod-
erately juicy, half melting, sweet, pleasant, perfumed. Good
to very good. December to February.

DUCHESSE D’ORLEANS.
Beurré St. Nicholas. St. Nicholas.

A French Pear, of which the precise location of origin is

506 THE PEAR.

unknown. ‘Tree a good grower, upright, with long-jointed
wood. Young shoots dull olive brown, slightly grayish.
Fruit rather above medium, elongated pyriform, narrowing
towards the stalk and basin. Skin yellowish green, some-
times a sunny cheek, with brown dots. Stalk long, pretty

Duchesse d’Orleans.

large, inclined in a slight depression by a lip. Calyx nearly
closed, set in a shallow uneven basin. Flesh juicy, melting,
slightly aromatic, with a very good flavor. Very good. Sep-
tember, October.

F —— | THE PEAR. 507

Eastern BELLeE.

Raised by Henry McLaughlin, Bangor, Maine, who says
the tree is hardy, vigorous, a regular bearer, and the fruit
fair and of excellent quality.

Fruit medium, obovate pyriform, somewhat obtuse. Skin
pale yellow, often shaded with light red in the sun, a few
nettings and patches of russet, and many russet dots. Stalk

Son

Eastern Belle.

short, stout, inclined, sometimes fleshy at its insertion, and
sometimes in a slight depression, much russeted. Calyx open;
basin medium, nearly regular, slight russet. Flesh whitish
yellow, a little coarse at the core, juicy, half melting, very
sweet, rich, slightly aromatic, and a peculiar, slight musky
perfume. Very good. September.

508 THE PEAR.

EDMONDS.

Origin, town of Brighton, N.Y. A chance seedling on the
farm of Eliphalet Edmonds. Tree a strong grower, very Ppro-
ductive, requires to be picked early. Young shoots yellowish-
reddish brown, with large spots.

Edmonds.

Fruit rather large, roundish oblate obtuse pyriform. Sur-
face uneven, yellow, bronzed red in sun, and slight nettings
of russet and russet dots. Stalk long, inclined, curved, fleshy
at insertion. Cavity broad, uneven. Calyx open. Seg-
ments short, erect. Basin abrupt, corrugated. Flesh fine-

THE PEAR. A 509

grained, whitish, juicy, half melting, sweet, with a peculiar
nut-like flavor. Very good. September.

ELLIS.

Raised from seed of the Seckel, by Mrs. Sarah H. Ellis,
of New Bedford, Mass., in 1843. The tree is a vigorous

Ellis.

grower, hardy, and prolific. Young shoots dull yellow brown,
with long gray specks.

Fruit large, oblong obovate obtuse pyriform. Surface some-
what uneven, greenish yellow, partially patched and netted
with russet, and sometimes a shade of crimson in the sun,

510 THE PEAR.

many russet dots. Stalk rather long, curved, and set in a
small cavity. Calyxopen. Segments long, recurved. Basin
uneven. Flesh whitish, juicy, melting, sweet, slightly vinous,
aromatic. Very good. September and October.

There is another Pear under the name of Ellis, grown in
Western New York, entirely distinct.

Fruit medium, acute pyriform, greenish yellow shaded
with crimson, red in sun, many small brown dots. Flesh
white, juicy, melting, vinous, and often astringent, and dis-
posed to rot at the core. Good. August and early Septem-
ber,

Emile d’Heyst.

q
cri

x
a

EERE NT: tere, SEAN MAT Ne ca8 45

eh i

x is t THE PEAR. 511

EmILe p’Heyst.

This fruit was raised from seed by the late Major Esperen,
and dedicated to the son of his friend L. E. Berckmans, of
Georgia. It is of Belgian origin, and is one of the very best.
The tree is hardy and productive, so much so as to require
thinning to obtain full-sized fruit. It holds its foliage quite
late in autumn, and holds its fruit well. Tree vigorous,
spreading. Young wood olive color.

Fruit large, oblong ovate pyriform, angular and irregular.
Skin clear yellow, with brownish orange cheek in sun, netted
and patched with russet, and thickly sprinkled with large rus-
set dots. Stalk medium to long, inclined, curved. Cavity
slight, often with a lip or fleshy rings at base of stem. Calyx
small, closed. Segments short. Basin medium. Somewhat
furrowed. Flesh yellowish white, fine-grained, juicy, melt-
ing, sweet, slightly vinous and aromatic, rich and excellent.
Very good to best. November, December.

FLEMIsH BEAUTY.

Belle de Flandres, Bergamotte de Flandre.
Bosch Nouvelle. Beurré Foidard.
Bosch. Petersilie Peer.
Bose Sire. Beurré de Bourgogne.
Poire Davy. Beurré St. Amour.
Impératrice de France. Belle des Bois.
Fondante du Bois, Beurré de Deftinge.
Boschpeer. Beurré Deftinghern.

. Beurré Spence (erroneously). Beurré Davy.
Brilliant. Poire de Persil.
Brillante. Molle Bouche Nouvelle.

An old Pear, supposed of Belgian origin, although foreign
authors conflict in regard thereto. The tree is very luxuriant,
hardy, and bears early and abundantly ; the young shoots up-
right, reddish olive brown. The fruit requires to be gathered
sooner than most pears, even before it parts readily from the
tree. If itis thenripened in the house it is always fine, while,
if allowed to mature on the tree, it usually becomes soft,
flavorless, and decays soon.

Fruit lar ge, roundish obovate ahinesés pyriform. Surface a
little rough, the ground pale yellow, but mostly covered with
marblings and patches of light russet, becoming reddish brown
at maturity, on the sunny side. Stalk rather short, from an
inch to an inch and a half long, and pretty deeply planted in
a peculiarly narrow, round cavity. Calyx short, open, placed
in a small round basin. Flesh yellowish white, not very fine-

512 THE PEAR.
7

grained, but juicy, melting, very saccharine and rich, with a
slightly musky flavor. Very good. Last of September.

Flemish Beauty.

FonDANTE D’AUTOMNE.

Belle Lucrative. Arbre Superbe.
Seigneur d’Esperin. Lucrate.

Bergamotte Fiévée. Fondante de Maubege.
Gresillier. Autumn Melting.

Du Seigneur. Esperin’s Herrenbirne.
Beurré Lucrative. Bergamotte Lucrative.
Seigneur. Esperen.

This Flemish Pear is, when grown in perfection, one of the
very best; but if the trees are overloaded, soil unsuited, or a
dull, cloudy, rainy season, it is only second-rate. The tree is

a a a ae

Ce a ee

Oe eS a ee

—ae ee

P
F
_
P.
“2
3
_
7

THE PEAR. 513

moderately vigorous, healthy, and productive. Young shoots
vellowish brown.

Fruit medium size, variable in form, from obovate obtuse
pyriform to globular. Pale yellowish green, slightly rus-
seted. Stalk little more than an inch long, stout, often fleshy,
obliquely inserted in a slight, irregular cavity. Calyx very

Fondante d’Automne.

short, open, with few divisions, set in a basin of moderate
depth. Flesh juicy, melting, sugary, rich, and delicious.
Very good to best. Last of September.

Footr’s SECKEL.

Raised by Asahel Foote, of Williamstown, Mass., from
seed of the Seckel. A very proriising new variety, ripening
a week or two later than its parent, and a little more vinous.
Tree healthy, vigorous, more spreading than Seckel. Young
wood dark rich brown.

514 : THE PEAR.

Fruit small, oblate obtuse pyriform. Skin yellow, shaded
with brownish crimson in the sun, nearly covered with rich
crimson russet. Stalk short, fleshy. Cavity small. Calyx

Foote’s Seckel.

open. Basin medium, rather deep. Flesh whitish, fine,
juicy, melting, sugary, slightly vinous. Very good. Sep-
temiber.-\-

FULTON.

This American Pear is a native of Maine, and is a seedling
from the farm of Mrs. Fulton, of Topsham, in that State. It is
very hardy, and bears every year abundantly. Tree moderately
vigorous. Young shoots rather slender, and yellowish-reddish
brown.

Fruit below medium size, roundish, flattened. Skin at
first entirely gray russet in color, but at maturity of a dark cin-
namon russet. Stalk one to two inches long, slender, planted
in a narrow cavity. Calyx with long segments sunk in an
uneven hollow. Flesh half buttery, moderately juicy, with
a sprightly, agreeable flavor. Very good. October and No-
vember. |

THE PEAR. 515

Fulton.

GENERAL TAYLOR.

Homewood. Keyports.

We have no doubt ef this being a native American seed-
ling. It was first introduced by L. N. Rogers, of Baltimore,
who found it in the town of Franklin, Md. Afterwards it
was said to have been brought from Germany by a man
named Keyports, but we can find nothing resembling it in any
foreign pomological work. Tree vigorous, upright. Young
wood reddish-brown grayish.

Fruit medium, roundish oblate obtuse pyriform, yéllow,
shaded in the sun with thin light rich crimson, partially netted
and patched with russet, much russet near the calyx, and
many russet dots. Stalk medium length and thickness, a
little inclined in a small cavity. Calyx partially open. Basin
lightly corrugated. Flesh whitish, a little coarse, juicy, melt-
ing, sweet, slight musky perfume, Good to very good.
October, November.

516 . THE PEAR.

General Taylor.

GENERAL TOTLEBEN,

General Todleben.

Raised by M. Fontaine, of Gheling., First fruited in 1855,
and first described by M. Adolphe Papeleu, in 1858. Tree a
vigorous grower, irregular, spreading, productive. Young
wood reddish-yellow brown. :

Fruit above medium or large, roundish obtuse pyriform,
greenish yellow, patched and netted with russet, and many
russet brown dots. Stalk long, rather stout, often curved.
Cavity small. Calyx small, half closed, with short segments.
Basin large, deep, uneven. Flesh whitish yellow, a little
coarse, juicy, melting, sweet, and aromatic. Very good.
November, December.

THE PEAR. 517

General Totleben.

GLOU-MORCEAU.

Gloux Morceaux,
Beurré d’Hardenpont.
Hardenpont d’ Hiver.
Linden d’ Automne.
Beurré d’Aremberg.
Goulu Morceau. ;
Kronprinz Ferdinand.
von Oestreich.
Beurré de Cambron,

Trimble.
Goulue Morceau de Chambron.
Beurré de Kent.

Glou Morceau de Cambron.
Beurré d’ Hardenpont de Cambron,
Beurré Lombard.

Beurré d’ Ardenpont.

Glout Morceau.

Hardempont.

o18 THE PEAR.

Got Luc de Cambron. Victoria.
Woolaston. Langlier’s Victoria.

Potts. :

An old Flemish Pear, originated with M. d’ Ardempont,
canon of Tournay. The growth of the tree is distinct, having
dark olive shoots, spreading in habit.

Glou-morceau.

Fruit rather large, varying in form, but usually obovate
ovate obtuse pyriform, smooth, thin, pale greenish yellow,
marked with small green dots, and sometimes with thin
patches of greenish brown. Stalk rather slender and straight,

$
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;
-
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a
a
-
4
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THE PEAR. 519

an inch or more long, planted in a small, regular cavity.
Calyx usually with open divisions, ‘set in a moderately deep
basin. Flesh white, fine-grained, and smooth in texture,
buttery, very melting, with a rich sugary flavor, with no ad-

mixture of acid. Sometimes astringent in heavy soils.

Good to very good. December.

GOLDEN ,BEURRE OF BILBOA.

Hooper’s Bilboa. Beurré Dore de Bilboa.
Driver ? Beurré Gris de Bilboa.
Beurré Gris de Portugal.

The Golden Beurré of Bilboa was imported from Bilboa,

Spain, about 1827, by Mr. Hooper, of Marblehead, Mass.

Golden Beurré of Bilboa.

Its European name is unknown. The tree is healthy, hardy,
and a vigorous grower, forming a beautiful upright, round
head, and producing abundantly. Shoots stout, upright,
light yellowish brown. .

520 THE PEAR.

Fruit medium, regular obovate pyriform, golden yellow, .
evenly dotted with small brown dots, and a little marked
with russet, especially round the stalk. Stalk about an inch
and a half long, rather slender, set in a small cavity. Calyx
small, closed, placed in a slight basin. Flesh white, very
buttery and melting, and fine-grained with a slightly vinous
flavor. Very good. First to the middle of September.

Goodale.

GOODALE.
Goodale’s Seedling. Saco.

Raised from seed of the McLaughlin, by Enoch Goodale,

Saco, Me. Its size and period of ripening make it promise

THE PEAR. 521

of high value as a market sort. The tree ig very hardy, a
vigorons, thrifty grower, upright in habit, and uniformly
productive. Young wood very stout, olive.

Fruit large, roundish oblong obtuse pyriform, sometimes
obtuse, sometimes acute, skin pale greenish yellow, sometimes
a shade of red in the sun, slightly netted and patched with
russet, and thickly sprinkled with small russet brown dots.
Stalk rather short and set in an inclined cavity of consider-
able depth, sometimes a projection one side. Calyx half
closed. Basin rather deep and uneven, Flesh whitish,
juicy, melting, a little gritty at the core, sweet, slightly
vinous, with a brisk, refreshing, musky perfume. Very good.
October.

Hanners’

522 THE PEAR.

HANNERS’.

Hannas.

' Originated in the garden of Mr. Hanners, Boston, Mass.
Tree an upright good grower and bearer. Young shoots dull
olive.

Fruit large, oblong, very obtuse pyriform, skin pale green-
ish yellow, slightly netted and patched with russet, and
many green and russet dots. Stalk varying, sometimes long,
- curved, inserted in a broad cavity. Calyx open. Segments
long, slender, recurved. Basin shallow, uneven, slightly
russeted. Flesh whitish, juicy, melting, pleasant, sweet, a
little perfumed. Very good. September.

Héléne Grégoire.

THE PEAR. 523

HéLENE GREGOIRE

Raised by M. Grégoire, of Jodoigne, Belgium. Tree
vigorous and productive. Young wood dull reddish brown.

Fruit medium, roundish obtuse pyriform, skin greenish
yellow, shaded with red where exposed, a few nettings and
patches of russet. Stalk rather long, curved, inserted in a
slight depression. Calyx open or half closed, basin small,
slightly corrugated, russeted. Flesh whitish, fine, juicy,
melting, sweet, rich, slightly aromatic. Very good. October.

Henkel,

524 THE PEAR.

HENKEL.

Cumberland of Belgium.

One of Van Mons’ seedlings. Growth vigorous, upright,
productive. Young wood dull grayish brown.

Fruit rather large, broad obtuse pyriform, skin pale yellow,
sometimes slightly netted and patched with russet, and
sprinkled with green and brown dots. Stalk long, inclined,
rather stout, inserted in a small cavity. Calyx partially
open. Segments short, stiff, sometimes reflexed. Basin
rather large, slightly uneven, russeted. Flesh whitish, juicy,
melting, with a rich, slightly vinous flavor. Very good to
best. September.

Hosenschenck,

THE PEAR. 525

HoSsENSCHENCKE.
Hosenshenck. Queen of August.
Shenk’s. Moore’s Pound.
Watermelon. Eshleman.
Smokehouse. Moore’s Pear.
Butter Pear.

This Pear originated on the farm of John Schenck, Manor
Township, Pa. Tree vigorous, productive. Young wood
grayash olive brown.

Fruit of medium size, roundish oblate, inclining to obtuse
pyriform. Skin light yellowish green, rarely with a blush.
Stalk about an ir.ch long, rather stout, inserted without much
depression, scmetimes by a lip. Calyx small, half open.
Basin large, deep. Flesh rather coarse, tender, juicy, slightly
vinous, melting, with a pleasant flavor. Good to very good.
Ripens the last of August.

Hovey.

526 THE PEAR.

Hovey.
Doyenné Hovey.

Raised by Andre Leroy, and dedicated to C. M. Hovey, of
Boston, Mass. Tree a vigorous, upright grower. Young
shoots clear yellow brown.

Fruit medium or above, varying in form from oblong oval
to obovate obtuse pyriform, yellow or greenish yellow, slight-
ly sprinkled, netted and patched with russet. Stalk medium,
moderately stout, inserted in a small cavity. Calyx half
closed, with short, stiff segments. Basin shallow, lightly fur-
rowed and slightly russeted. Flesh yellowish, buttery, juicy,
melting, sweet, aromatic. Very good. October, November.

Howell.

THE PEAR, 527

-HOWELL.

Raised by Thomas Howell, of New Haven, Conn. A val-
uable variety. Tree hardy, an upright and free grower.
Young shoots reddish-yellow brown, an early and profuse
bearer. Fruit generally fair, and esteemed for market.

Fruit rather large, roundish obtuse pyriform, light waxen
yellow, often with a finely shaded cheek, thickly sprinkled
with minute russet dots, and some russet patches. Stalk
medium, inserted without cavity, sometimes by a ring or lip,
sometimes in a small cavity. Calyx open. Segments re-
curved. Basin rather large and uneven. Flesh whitish,

juicy, melting, brisk, vinous. Very good. September, Oc-
. tober.

HUNTINGTON.

Origin, New Rochelle, and brought to our notice by 8. P.
Carpenter. It was found by Mr. Huntington, and now stands

Huntington.

on his grounds. Tree vigorous, forming a pyramid, an early
and profuse bearer. Young shoots olive color.

Fruit nearly medium in size, roundish oblate, rough yellow,
often shaded with crimson, thickly covered with gray and

528 THE PEAR,

crimson dots, and russet patches. Stalk medium or long,
nearly straight. Cavity broad and uneven. Calyx open.
Segments stiff. Basin broad and open. Flesh white, very
juicy, melting, buttery, with a very sweet, vinous flavor,
delicately perfumed. Very good. September.

HuysHe’s Prince Consort.

Raised by Rev. John Huyshe, of Clythesdon, Devon, Eng-
land, from seed of Beurré d’Aremberg, fertilized by Passe

Huyshe’s Prince Consort,

Colmar. This is one of a series of four new Pears, originated
by Mr. Huyshe, all of which are said to be of superior excel-
lence. The tree is a vigorous grower, with short-jointed
young shoots of a dark dull reddish brown, and indistinct
white specks.

THE PEAR. 529

Fruit medium, oblong obtuse pyriform. Skin greenish
yellow, partially netted and patched with russet and many
russet dots. Stalk rather long, curved, inclined, inserted in a
slight depression or small cavity. Calyx open, basin medium,
a little uneven. Flesh yellowish, a little coarse at the core,
buttery, juicy, half melting, sugary, slightly vinous. Very
good. November.

J ONES.
Jones’s Seedling.

Origin, Kingsessing, near Philadelphia. This is one of the
good Pears, and, were it a little larger, would be one of the
most valuable. The tree is vigorous and upright in growth,
and productive. Young shoots of a dull olive brown.

Fruit rather small, roundish acute pyriform, broad at calyx,

Jones,

tapering to the stem, which meets it by a fleshy junction.
Skin yellow, shaded with russet, bright cinnamon on the sunny
side. Calyx open, in a broad, shallow, uneven basin. Flesh
coarse, granular, buttery, sugary, juicy, melting, rich, slightly
aromatic. Very good. October. —

530 THE PEAR.

JOSEPHINE DE MALINES.

Raised by Major Esperen, of Malines, and proves one among
the best of winter varieties. Tree moderately vigorous and
productive. Young wood olive-yellow brown, very short-
jointed. Buds round, projecting.

Fruit medium, roundish oblate, slightly pyriform, pale
greenish yellow, or pale yellow at maturity, netted and patched

Josephine de Malines.

with russet, especially around the stalk, and with many minute
brown and russet dots. Stalk enlarged at both ends, curved,
inserted in a slight depression, sometimes in a small cavity.
Calyx open. Segments short, stiff, nearly erect. Basin large,
deep. Flesh fine, pinkish white, juicy, melting, sweet, rich,
with a delicate aroma, Very good. January, February.

THE PEAR. 531

JULIENNE.

Summer T. Michael. Gratz.

A handsome summer Pear. It is a productive fruit, and
comes into bearing very early. It is often of excellent flavor,
and of the first quality ; but, unfortunately, it is variable in
these respects, and some seasons it is comparatively tasteless
and insipid. In the Southern States, and in rich, warm, and
dry soils at the North, it is almost always fine. The tree is
of thrifty, upright growth, with light yellowish-brown shoots,

—

Julienne,

Fruit of small size, but varying in different soils; obovate,
regularly formed, clear bright yellow on all sides. Stalk light
brown, speckled with yellow, a little more than an inch long,
pretty stout, inserted in a very shallow depression. Calyx
open, set in a basin slightly sunk, but often a littie plaited.
Flesh white, rather firm at first, half buttery, sweet, and mod-
erately juicy. Ripens all the month of August.

532 THE PEAR.

KIRTLAND.

Kirtland’s Seedling. Kirtland’s Seckel.
Hadley. Kirtland’s Buerré.
Montague.

Raised by H. T. Kirtland, Poland,O. Tree moderately
vigorous. Young wood olive-yellow brown.

Fruit medium or below, obtusely obovate, sometimes obscure-
ly pyriform, fine yellow, mostly covered with bright cinnamon

Kirtland.

russet, occasionally mottled and streaked with red on the
sunny side. Stalk rather short and stout, inserted in a small
cavity. Calyx partially open, persistent. Basin shallow and
broad. Flesh white, half fine, melting, juicy, sweet, aromat-
ic. Very good. Ripe first of September.

La JUIVE.

Juive. Jewess.

Fruit medium, roundish obovate, obtuse. Skin pale yellow,
considerably russeted, netted, and patched, and with many
brown russet dots. Stalk medium, rather stout. Cavity

THE PEAR. 533

small. Calyx open. Segments persistent, often a little re-
curved. Basin shallow, uneven. Flesh yellowish, a little

coarse at the core, juicy, half melting, sweet, rich, slightly

aromatic. Very good. October, November.

La Juive.

Las CANnas,

Bon Parent. Bouvier. Bow Parent.

A Belgian Pear, possessed of many of the best qualities
that make up a good fruit. The tree is a good grower, an
early bearer, and the fruit keeps well.

Fruit medium or below, roundish, acute pyriform. Skin pale
yellow, netted and patched with golden russet, and thickly dot-
ted with russet dots. Stalk medium, inclined, fleshy at base, or
inserted by a lip without depression. Calyx small, half open.
Basin shallow, russeted. Flesh yellowish white, buttery,
melting, juicy, sweet, and aromatic. Very good. October.

534 THE PEAR:

Las Canas.

LAWRENCE.

Originated at Flushing, Long Island. Tree hardy, a moder-
ate grower, foliage persistent, an early and abundant bearer.
Young shoots dull yellow brown. <A valuable sort for orchard-
ing, and unsurpassed in its many good qualities among our
early winter Pears.

Fruit medium size, obovate obtuse pyriform, nearly regular,
Color lemon yellow, with traces and occasional patches of rus-
set, and thickly dotted with minute brown dots. Stalk of
medium length and rather stout, set in an irregular russeted
cavity. Calyx open. Segments short, persistent. Basin
broad, shallow, uneven, or slightly corrugated, and thinly
russeted. Flesh whitish, juicy, melting, sweet, and aromatic.
Very good or best. December.

THE PEAR. 535

Lawrence.

LovuIsE BonNE OF JERSEY.

Bonne de Longueval, Beurré d’ Araudoré.
Louise Bonne d’Avranches. Bonne Louise d’Araudoré,
Louise Bonne de Jersey. Beurré d’Avranches.
Beurré or Bonne Louise d’Araudoré. Bonne d’Avranches.
William the Fourth. De Louise.

Bergamotte d’Avranches, William.

De Jersey. Louise de Jersey.

Originated in France, near Avranches, succeeds admirably
on the quince, forming a fine pyramid—not of the first qual-
ity, but profitable. Tree vigorous, upright, very productive.
Fruit of better quality on the quince than on the pear. Young
wood dull olive brown.

Fruit large, oblong pyriform, a little one-sided, glossy, pale
green in the shade, but overspread with brownish red in the
sun, and dotted with numerous gray dots. Stalk about an
inch long, curved, rather obliquely inserted, without depres-
sion, or with a fleshy, enlarged base. Calyx open, in a shallow,
uneven basin. Flesh greenish white, very juicy and melting,

536 THE PEAR.

with a rich and excellent flavor. Good to very good. Sep~
tember and October.

Louise Bonne of Jersey.

THE PEAR. 537

Lycureus.

Originated with George Hoadley, of Cleveland, O., from
seed of Winter Nelis. It is one of the best in quality of late
Winter Pears. The tree is a moderate, rather spreading
_ grower, productive. Young wood dark rich olive brown.

Fruit small, oblong pyriform, greenish yellow, mostly cov-
ered with a thin brownish russet, many large, grayish dots.
Stalk medium length, a little curved, set with little or no de-
pression. Calyx open. Segments short, erect. Basin small,
uneven. Flesh yellowish, juicy, melting, sweet, rich, a little
aromatic, and slightly perfumed. Very good. December to
February.

McLAvuGHLIN,

A native of Maine, introduced by 8. L. Goodale, of Saco.
Tree hardy and vigorous. Young wood light dull red.

Fruit large, obtuse pyriform, greenish, mostly covered with
russet, which becomes yellowish at maturity, with a warm
sunny cheek. Stalk short, inserted at an inclination, with
some appearance of a lip. Calyx open, set in a shallow cor-

538 THE PEAR.

rugated basin. Flesh whitish, not very fine, juicy, and melt- -
ing. Flavor sweet, rich, and perfumed. Good to very good.
November to January.

McLaughlin,

MADAME TREYVE,

Souvenir de Madame Treyve.

Raised by M. Treyve, of Trevoux, France, and dedicated
to his wife. Tree vigorous, very productive.

Fruit rather large, roundish obtuse pyriform. Skin pale
greenish yellow, many small green and brown dots. Stalk
rather long, a little inclined, slightly curved, inserted in a
small cavity, sometimes bya lip. Calyx half open; basin
medium, russeted. Flesh greenish white, buttery, juicy,
melting, sweet, rich, slightly perfumed. Very good. Ripens
the last of August and beginning of September.

THE PEAR. 539

Madame Treyve.

MADELEINE, OR CITRON DES CARMES.

Madeleine. . Sainte-Madelaine.
Citron des Carmes. Grune Sommer Magdalena.
’ Early Chaumontelle. Grune Magdalena.
Magdalen.

The Madeleine is one of the most refreshing and excellent
of the early Pears. It takes its name from its being in per-
fection in France, at the feast of St. Madeleine. Citron des
Carmes comes from its being first cultivated by the Carmelite
monks. The tree is fruitful and vigorous, with long, erect,
olive-colored branches.

Fruit of medium size, obovate pyriform. Stalk long and

540 : THE PEAR.

slender, often nearly two inches, set on the side of a small
swelling. Pale yellowish green (very rarely with a little
brownish blush and russet specks around the stalk). Calyx

Madeleine, or Citron des Carmes.

small, in a very shallow furrowed basin, Flesh white, juicy,
melting, with a sweet and delicate flavor, slightly perfumed.
Good to very good. Middle and last of July.

MaAnnine’s ELIZABETH.
Van Mons. No. 154. Elizabeth Van Mons.

Manning’s Elizabeth, a seedling of Dr. Van Mons’, named
by Mr. Manning, is a very sweet and sprightly Pear, with a
peculiar flavor. A beautiful dessert fruit, very productive,
growth moderate, shoots dull reddish. One of the most de-
sirable Pears of its season, for amateur growing.

Fruit below medium, obovate obtuse pyriform, bright yel-
low, with a lively red cheek, dotted with brown and red dots.
Stalk one inch long, set in a shallow, round cavity. Calyx
open, set in a broad shallow basin. Flesh white, juicy, and
very melting, with a saccharine but very sprightly aromatic
character. Very good or best. Last of August.

Merriam.

542 THE PEAR.

MERRIAM.

_ Origin, Roxbury, Mass. Tree hardy, vigorous, spreading,
and very productive. Young wood reddish-yellow brown ;
a good market sort.

Fruit medium, roundish, oblate, dull yellow, covered with
pale russet around the stem and calyx, and entire surface
somewhat netted with russet. Stalk short, moderately stout,
in a small cavity, with one protuberant side. Calyx open.
Basin shallow and furrowed. Flesh yellowish, coarse, melt-
ing, and juicy, slightly vinous, musky. Good to very good.
Last of September and October.

Maréchal de la Cour.

THE PEAR. 543

MARECHAL DE LA Cour.

B. O. de la Cour. Baud de la Cour.
Conseiller de la Cour. Grosse Marie.
Maréchal Decours. Duc d’Orleans.

One of Van Mons’ seedlings. Tree vigorous, holding its
foliage late in season, an abundant bearer. Young shoots
olive-reddish brown, with many specks.

Fruit medium to large, roundish pyriform, slightly obtuse.
Skin greenish yellow, with a slight netting and few patches
of russet, and large russet dots, Stalk rather long, slightly
curved, inclined, set in a moderate cavity, somewhat russeted.
Calyx small, open, in a narrow basin, russeted. Flesh yel-
lowish white, buttery, juicy, melting, rich, vinous, very good.
October.

Monseigneur des Hons.

544 THE PEAR.

MonsEIGNEUR DES Hons.

A new summer Pear of M. Gibey-Lorne, Troyes, France.
Tree vigorous, spreading. Young wood reddish brown.

Fruit below medium, oblong ovate pyriform. Skin green-
ish yellow, mottled and shaded with dull red where exposed,
and more or less russet around the basin. Stalk leng, slen-
der, curved, set in a slight depression or small cavity. Calyx
open; basin small, uneven. Flesh white, half fine, buttery,
half melting, moderately juicy, pleasant, sweet. Good. Ri-
pens the middle of August. 3

Mount Vernon,

Mount VERNON.
Walker’s Seedling.

A chance seedling, originated in the grounds of Samuel
Walker, Roxbury, Mass., and by him named Mount Vernon.
The tree is a vigorous grower, and an early bearer, and an
abundant bearer. Young wood yellow-reddish brown.

THE PEAR. 545

Fruit medium or above, varying in form, but generally
roundish, inclining to obtuse pyriform, light russet on a yel-
low ground, brownish red in the sun. Stalk short, inserted
in a small cavity, sometimes in a slight depression by a lip.
Calyx small, closed, with short segments. Flesh yellowish,
granulated, juicy, melting, slightly vinous, and slightly aro-
matic. Very good. November, December.

MUSKINGUM.

Origin supposed Ohio. Tree very vigorous, upright, hardy,
- and productive. Young wood dull reddish-olive brown.
Fruit medium, roundish. Skin greenish yellow, much

—s ~~ se | le

Muskingum,

dotted with russet and green. Stalk long, curved. Cavity
small. Calyx open. Basin very shallow, often russeted.
Flesh white, half fine, juicy, melting, with a pleasant, brisk
flavor. Good to very good. Ripe middle and last of Au-

gust.
35

546 THE PEAR.

ONONDAGA.
Swan’s Orange. Kilmer.

Supposed to have originated in Farmington, Conn. Tree
very vigorous and productive. . Young wood olive brown.
A profitable market variety.

Fruit large, roundish obtusely pyriform. Skin somewhat
coarse and uneven, thickly covered with russet dots, fine rich

Onondaga.

yellow at maturity, generally with some traces of russet, and
sometimes with a sunny cheek. Stalk rather stout, of me-
dium length, inserted in a small cavity, at an inclination.
Calyx small, firmly closed, set in a narrow, somewhat uneven

THE PEAR. 547

basin. Flesh buttery, melting, abounding in juice, slightly
granular, and when in perfection with a fine, rich, vinous
flavor. <A variable fruit. Good to very good. September
to November.

OsBAND’s SUMMER.

Osband’s Favorite, Summer Virgalieu.

Origin, Wayne County, N. Y. Tree moderately vigorous,
upright, an early and prolific bearer. Young wood rich,
yellow brown.

Osband’s Summer.

Fruit small, roundish obtuse pyriform, clear yellow, thickly
dotted with small greenish and brown dots, with a warm
cheek on the side of the sun, and some traces of russet,
particularly around the stalk and calyx. Stalk of medium
length, rather strong, inserted in an abrupt cavity. Calyx
open, set in a broad, shallow basin. Flesh white, juicy,
melting, with a rich, sugary flavor and pleasant, musky per-

fume. Very good. MRipens early in August. _

548 THE PEAR.

OTT.

A seedling of the Seckel; originated with Samuel Ott,
Montgomery Co., Pa. Tree moderately vigorous, very pro-
ductive. Young wood reddish-olive brown.

Fruit small, roundish, inclining to obtuse pyriform, greenish

Ott.

yellow, partially netted with russet, reddish on the sunny side.
Stalk long and curved, inserted in a small cavity. Calyx open,
in around, open basin. Flesh melting, sugary, rich, perfumed,
and aromatic. Ripe middle of August. An excellent little
pear, somewhat variable. Good to very good. 2

PARADISE D’ AUTOMNE.

Calebasse Bosc. False Spreciew.

Maria Nouvelle. Marianne.

Princesse Marianne. Calebasse.

Faux Spreciew. Calebasse Princesse Marianne.

A Belgian Pear, of uncertain origin. Tree very vigorous.
Shoots long and twisting, dull reddish brown, thickly sprinkled
with very conspicuous dots.

Fruit large, oblong obovate acute pyriform, skin yellow

THE PEAR. 549

mottled, and often entirely overspread with bright cinnamon
russet. Surface uneven. Stalk long, enlarged at both ends,
and inserted without much cavity, often by fleshy wrinkles or
folds. Calyxopen. Basin abrupt, and surrounded by promi-

scroll

Paradise d’Automne.

nences. Flesh moderately fine, sometimes slightly granular,
juicy, melting, with a very rich vinous, aromatic flavor. Very
good. September, October.

PETITE MARGUERITE,

Originated in the nurseries of Andre Leroy, Angers,
France. Tree moderately vigorous, very productive.
Fruit nearly of medium size, roundish oblate obtuse pyri-

550 THE PEAR.

yellow when mature, shaded with brownish red on the sunny
side, and many greenish dots. Stalk long, slightly curved,
set in a narrow, rather deep cavity. Calyx half open. Basin

Petite Marguerite.

quite large, slightly corrugated. Flesh white, half fine,
buttery, juicy, melting, sweet, slight pleasant perfume. Very
good. Ripens the last of August.

PitMASTON DucHEssE D’ANGOULEME,

This is the unfortunate name given to a Pear raised by
John Williams, of Pitmaston, England. Tree vigorous.

Fruit large, roundish obovate obtuse pyriform, irregular,
and surface uneven. Skin fine yellow, a shade of red where
exposed, slight nettings and patches of russet, and many

THE PEAR. 651

russet dots. Stalk medium length, inclined, set in a slight
depression, often by a lip. Calyx half open. Basin rather
abrupt, furrowed. Flesh yellowish white, half fine, juicy,
half meliing, sweet, vinous. Very good. October.

Pitmaston Duchesse D’Angouléme.

THE PEAR.

Pound,

THE PEAR. 553

Pounp.
Uvedale’s St. Germain. Bolivar d’ Hiver.
Winter Bell. Comtesse de Terweuren.
Bretagne le Cour. Duchesse de Berry d’Hiver.
Belle Angevine. Gros fin or long d’Hiver.
Belle de Jersey. Union.
Du Tonneau.. Gros de Bruxelles.
Royal d’ Angleterre. La Quintinye.
Beauté de Tervueren Grosse Dame Jeanne.
Pickering Pear. Louise Bonne d’Hiver.
Lent St. Germain. Bellissime d’Hiver du Bur.
Cordelier. Abbé Mongein.
Anderson. Chamber’s Large.
Angora ? Dr. Udales Warden.
D’ Horticulture. German Baker.
Berthebirn, Pickering’s Warden.
Bolivar. Piper.

Faux-Bolivar.

The Pound, or Winter Bell Pear, valued only for cooking,
is an abundant bearer, and a profitable orchard crop. The
trees are strong and healthy, with very stout, upright, dark-
colored wood. ,

Fruit large, pyriform, swollen at the crown, and narrowing
gradually to a point at the insertion of the stalk. Skin
yellowish green, with a brown cheek (yellow and red when
long kept), and sprinkled with numerous brown russet dots.
Stalk two inches or more long, stout, bent. Calyx crumpled,
set in a narrow, slight basin. Flesh firm and solid, stews
red, and is excellent baked or preserved.

PRATT.

A native of Scituate, Rhode Island. Tree a vigorous up-
right grower, not an early bearer, very productive. Young
wood olive brown.

Fruit medium, obtuse pyriform. Skin pale greenish yellow,
shaded with crimson, and sprinkled with numerous russet
and conspicuous dots, frequently patched and netted with
russet, Stalk long, slender, curved, inserted in a regular
cavity. Calyx open, set in a broad shallow basin. Flesh
white, juicy, melting, briskly vinous, and saccharine, variable,
but when in perfection of great excellence. Good to very
good. Ripens last of September.

5a4 ‘THE PEAR.

Pratt.

PRINCE’s St. GERMAIN.

Brown St. Germain. New St. Germain. |

Originated with William Prince, Flushing, Long Island.
Tree a moderately vigorous grower, and an abundant bearer
of fruit, in quality very good, and possessing a good keeping
character. Young wood dull reddish brown.

Fruit of medium size, obovate, inclining to oval pyriform.
Skin nearly covered with brownish russet over a green
ground, and becoming dull red next the sun. Stalk an inch
or more long, a little curved, and placed in a medium uneven
cavity. Calyx large, open, firm, and nearly without divisions,
set in a smooth, nearly flat basin. Flesh yellowish white,
juicy, melting, with a sweet, somewhat vinous, and very
agreeable flavor. Very good. November to March.

Prince’s St. Germain.

“Roe’s Bergamot.

556 THE PEAR,

Roe’s BERGAMOT.

Raised by Wm. Roe, Newburgh, N.Y. Tree Sop Pabie rs vig-
orous, very productive. Young wood reddish yellow brown.

Fruit medium, oblate or bergamot- -shaped. Skin smooth,
yellow, with minute yellow dots in the shade, mottled and:
clouded with red on the sunny side. Stalk short, inserted in
a narrow, abrupt cavity. Calyx.small, with short, stiff seg-
ments, set in a narrow basin. Flesh rather coarse, melting,
with a sweet, rich, brisk, well-perfumed flavor. The flavor
of this excellent new Pear is extremely like Gansel’s Berga-
motte, but much more sugary. Good to very good. Sep-
tember.

RostTiEZER.

A foreign variety, which is scarcely medium in size and
has not generally much
beauty of color, yet com-
bines an assemblage of
excellences that places it
in the rank before any
other of its season. The
young trees produce but
few shoots of strong
growth, and require se-
vere shortening to bring
them into a fine symmetric
form. The color of the
young wood is dark olive
brown. It 1s healthy and
vigorous in its habit, an
early and most profuse
bearer, and in flavor is
only equalled by the Sec-
kel, which ripens six
weeks later.

Fruit-medium or below,

obovate oblong pyriform.

Skin dull yellow green,

mixed with reddish brown

on the sunny side. Stalk

long and slender, curved,

and inserted with very

‘ little depression. Calyx
i open, persistent. Basin
small and corrugated,

Sodan. Flesh juicy, melting, some-

THE PEAR. 557

what buttery, exceedingly sugary, vinous, aromatic, and
pleasantly perfumed. Best. Middle of August to middle
of September.

RUTTER.

Raised by John Rutter, of Westchester, Pa. Tree a
moderate grower, an early and abundant bearer, with young
wood of a dull olive-yellow brown color.

Rutter.

Fruit medium to large, variable in form, generally round-
ish inclining to pyriform. Skin rough, greenish yellow,
sometimes deep yellow, patched and netted with russet, and
numerous russet dots. Stalk large, long, and woody. Cavity
small. Calyx small, closed. Segments narrow, nearly erect.
Basin rather small, uneven. Flesh white, half fine, sugary,

558 | THE PEAR.

melting, sweet, slightly vinous, and slightly aromatic. Very
good. October, November.

Saint DOROTHEE.

Royale Nouvelle.

Of foreign origin. Tree vigorous. Young wood grayish
brown.

Saint Dorothée.

Fruit rather large, oblong obovate pyriform. Skin green-
ish yellow, netted and patched with russet, and thickly
sprinkled with russet dots. Stalk long, curved, inserted in

THE PEAR. 559

‘a small cavity, sometimes by a fleshy lip. Calyx open.
Basin medium, uneven. Flesh whitish, fine, juicy, melting,
with a sugary, vinous, peculiarly perfumed flavor. Good
to very good. October.

SAINT GHISLAIN.
4 Quinnipiac.

A Belgian Pear, and when in perfection it is of the high-
est quality, but on some soils it is a little variable. The

Saint Ghislain.

tree is remarkable for its uprightness, and the great beauty
and vigor of its growth. Young shoots olive brown, with
oblong white specks.

Fruit of medium size, pyriform, tapering to the stalk, to
which it joins by fleshy rings. Skin pale clear yellow, with
a few gray specks. Stalk an inch and a half long, curved.

560 so ?THE PEAR,

Calyx rather small, open, set in a shallow basin. Core small.
Flesh white, buttery, and juicy, with a rich, sprightly flavor.
Good to very good. September, October.

Saint MENIN.

Omer Pacha. His Poiteau. Poire His.

A foreign variety of uncertain origin. Tree a vigorous
grower. Young wood grayish olive.

J
Saint Menin.

Fruit rather large, roundish obtuse pyriform. Skin pale
yellow, slightly brown in the sun, netted and patched with
russet, and thickly dotted with conspicuous russet dots.
Stalk short. Cavity deep. Calyx closed. Basin abrupt.
Flesh whitish, juicy, melting, sweet, slightly aromatic. Good
to very good. September.

THE PEAR. 561

Sam Brown.

Originated with Samuel Brown, Junr., at Walnut Hills,
Anne Arundel County, Maryland. Tree ‘a free grower, an
early and regular bearer.

Fruit medium, roundish oblate, a little irregular. Skin
pale yellow, partially covered with thin russet, a little brown- -

Sam Brown.

ish in the sun. Stalk short, rather stout, inserted in a large
cavity. Calyx open or partially closed. Basin large, deep.
Flesh white, a little coarse, juicy, melting, vinous, and rich.
Very good. September.

SARAH.

Raised by Thaddeus Clapp, Dorchester, Mass. Tree of an
erect habit, hardy, healthy, and productive. Young wood
rich olive-yellow brown.

Fruit medium size, roundish oblate, slightly obtuse pyri-
form. Skin pale yellow, partially netted and patched with
russet, and thickly sprinkled with russet dots. Stalk medium,
a little inclined, set with a slight depression or small cavity.
Calyx partially closed. Basin shallow, uneven, russeted.
Flesh white, fine, juicy, melting, sweet, rich, aromatic. Very
good. October.

562 THE PEAR,

Sarah.
SECKEL.
Seckle. Syckle. New York Red Cheek.
Sickel. Red-Cheeked Seckel. Shakespeare.

We do not hesitate to pronounce this American Pear the
richest and most exquisitely flavored variety known. In its
highly concentrated, spicy, and honeyed flavor it is not sur-
passed, nor indeed equalled, by any European variety. When
we add to this, that the tree is the healthiest and hardiest of
all pear-trees, forming a fine, compact, symmetrical head, and
bearing regular and abundant crops in clusters at the ends of
the branches, it is easy to see that we consider no garden
complete without it. Indeed we think it indispensable in the
smallest garden. The stout, short-jointed, olive-brown col-
ored wood distinguishes this variety, as well as the peculiar
reddish brown color of the fruit. The soil should receive a
top-dressing of manure frequently, when the size of the Pear
is an object. The Seckel Pear originated on the farm of Mr.
Seckel, about four miles from Philadelphia. It was sent to
Europe by the late Dr. Hosack, in 1819, and the fruit was

THE PEAR. 563

pronounced by the London Horticultural Society exceeding
in flavor the richest of their autumn Pears.*
Fruit small, regularly formed, obovate. Skin brownish

sSeckel.

*The precise origin of the Seckel Pearis unknown. The first
pomologists of Europe have pronounced that it is entirely distinct
from any European variety, and its affinity to the Rousselet, a well-
known German Pear, leads to the supposition that the seeds of the
latter Pear, having been brought here by some of the Germans settling
near Philadelphia, by chance produced this superior seedling. How-
ever this may be, the following morceau of its history may be relied on
as authentic, it having been related by the late venerable Bishop White,
whose tenacity of memory is well known: About eighty years ago,
when the Bishop was a lad, there was a well-known sportsman and cat-
tle-dealer in Philadelphia, who was familiarly known as ‘‘ Dutch Ja-
cob.” Every season, early in the autumn, on returning from his shooting
excursions, Dutch Jacob regaled his neighbors with pears of an un-
usually delicious flavor, the secret of whose place of growth, however,
he would never satisfy their curiosity by divulging. At length the
Holland Land Company, owning a considerable tract south of the city,
disposed of it in parcels, and Dutch Jacob then secured the ground on
which his favorite pear-tree stood, a fine strip of land near the Dela-
ware. Not long afterwards it became the farm of Mr. Seckel, who
introduced this remarkable fruit to public notice, and it received
his name. Afterwards the property was added to the vast estate of
the late Stephen Girard. The original tree still exists (or did a few
years ago), vigorous and fruitful. Specimens of its pears were quite
lately exhibited at the annual shows of the Pennsylvania Horticul-
tural Society.

564 THE PEAR.

green at first, becoming dull yellowish brown, with a lively
vusset red cheek, Stalk half to three-fourths of an inch long,
slightly curved, and set in a trifling depression. Calyx small,
and placed in a basin scarcely at all sunk. Flesh whitish,
buttery, very juicy, and melting, with a peculiarly rich and
spicy flavor and aroma. It ripens gradually in the house. from
the end of August to the last of October.

SELLECK.

Selleck.

Origin somewhat uncertain. The oldest bearing tree stands
on the grounds of Columbus Selleck, Sudbury, Vt., and is of

THE PEAR. . 565

healthy growth, and very productive. Young wood grayish
olive brown,

Fruit large, roundish obtuse pyriform. Surface uneven.
Skin fine yellow, sometimes with a crimson cheek, and thickly
sprinkled with russet dots. Stalk long and curved, fleshy at
its insertion in a moderate cavity. Calyx nearly closed, in a
rather small uneven basin. Flesh white, a little coarse, juicy,
and melting, sweet, aromatic. Good to very good. Septem-
ber, October.

SERRURIER.
Serrurier d’Automme. Neuve Maison.
Nouveau Maison. Neufmaisons.
Neuf-Maisons.

A seedling of Professor Van Mons. ‘Tree vigorous,
healthy, productive. Young wood light yellow brown.

Serrurier.

Fruit medium, roundish inclining to obtuse pyriform. Skin
pale yellow, with a tinge of red in the sun, considerably

566 THE PEAR.

netted and patched with russet, and numerously sprinkled
with russet dots. Stalk medium, inserted in a small cavity,
often russeted. Calyx open. Basin small, much russeted.
Flesh yellowish white, a little coarse, juicy, melting, vinous,
slightly aromatic. Very good. October.

SHELDON.

Wayne. Bland. Huron. Wisner.

An accidental seedling on the farm of Norman Sheldon, in
the town of Huron, Wayne Co., N.Y. Tree vigorous, erect,
hardy, and a good bearer. Young wood yeliow brown.

‘é

Sheldon.

Fruit medium, roundish oblate obtuse pyriform. Skin
greenish yellow, mostly covered with thin light russet, a little
brownish crimson in the sun, dotted with russet. Stalk short,
stout. Cavity deep. Calyx open. Segments partly recurved.
Basin broad, large. Flesh whitish, very juicy, melting, |
sweet, vinous, rich, aromatic. Very good. October.

THE PEAR. 567

SouvENIR D’ESPEREN.

This seedling Pear of Major Esperen’s proves one of the
very best, either for amateur or market cultivation. Tree
vigorous, healthy, hardy, and productive, and holds its foliage
well and late. Young wood olive-reddish yellow brown.

Souvenir d’Esperen.

Fruit large, oblong pyriform, slightly obtuse. Surface un-
j even. Skin greenish yellow, mostly covered with dull rough
russet, especially around the stalk and calyx. Stalk long,
inclined, curved, set in a slight cavity, sometimes by a lip.
Calyx open. Segments medium, erect, sometimes a little re-
curved. Basin small, narrow, uneven. Flesh yellowish, a

568 THE PEAR.

little coarse at the core, juicy, melting, vinous, rich, aromatic.
Very good. October, November.

STERLING.
De Mott.

Origin, Livingston Co., N. Y.; grown from seed brought
from Connecticut. Tree vigorous, upright. Young wood
grayish-yellowish brown, an early bearer, and productive.

Fruit medium, roundish oblate, inclining to obtuse pyri

Sterling

form. Skin yellow, sometimes with a few small patches of
russet, and on the sunny side a mottled crimson cheek. Stalk
rather stout, inserted in a slight cavity, sometimes by a ring.
Jalyx open, in a medium, rather uneven basin. Flesh rather
coarse, Juicy, melting, with a very sugary, brisk flavor. Good
to very good. Ripens last of August and first of September.

,
;

SS —— —

THE PEAR. 569

STEVENS’ GENESEE.

Guernsey. Philippe Strié.
Louise de Prusse. Doyenné Crotté.
Crottée. ' Passa-tutti.
Doyenné Galeux. Stephen’s Genesee.

Saint Michel Crotté. Genesee.
Beurré des Belges.

This admirable Pear, combining, in some degree, the excel-
lence of the Doyenné and Bergamotte, is reputed to be a
seedling of Western New York. It originated on the farm
of Mr. F. Stevens, of Lima, Livingston Co.,N. Y. Although
placed among autumn pears, it frequently ripens here at the

—

Stevens’ Genesee.

end of August, among the late summer varieties. Young
shoots diverging, dark gray.

Fruit large, roundish, and of a yellowcolor. Stalk about an
inch long, stout, thicker at the base, and set in a slight, rather
one-sided depression. Calyx with short, stiff divisions, placed
in a smooth basin of only moderate depth. Flesh white, half
buttery, with a rich aromatic flavor. Good to very good.
First of September.

570 THE PEAR.

SuMMER BEuRRE D’ AREMBERG.

Raised by Thomas Rivers, of Sawbridgeworth, Herts, Eng-
land. Tree hardy, somewhat thorny when young, moderately
vigorous, upright, very productive.

Summer Buerré d’Aremberg.

Fruit below medium, oblate obtuse pyriform, skin pale
greenish yellow, considerably netted and patched with russet,
especially around the calyx, and pretty thickly sprinkled with
russet dots. Stalk long, rather slender, a little inclined, in-
serted in a small cavity. Calyx closed or partially open;
basin narrow, deep, furrowed. Flesh whitish, a little coarse,
juicy, melting, sweet, slightly vinous, and slightly aromatic.
Very good. Ripens last of September and first of October.

SURPASSE VIRGALIEU.

Surpasse Virgouleuse. Colmar Van Mons, erroneously.

The precise origin of this very delicious fruit is not known.
It was first sent out from the nursery of the late Mr, An-

,
-
p
4
it
4
*
}
?
t
7
7

THE PEAR. 571

drew Parmentier, of Brooklyn, under this name, and is, per-
haps, an unrecognized foreign Pear, so named by him in
allusion to its surpassing the favorite Virgalieu (White Doy-
enné), of New York.

Surpasse Virgalienu.

Fruit medium, roundish, sometimes roundish obovate. Skin
smooth, pale lemon yellow, with a very few minute dots, and
rarely alittle faint red on the sunny side. Stalk rather more
than an inch long, not deeply planted in a cavity rather higher
onone side. Calyx rather small and pretty firm, set in a slight,
smooth basin. Flesh white, exceedingly fine-grained and
buttery, abounding with delicious, high-flavored, aromatic
juice. Very good. October.

THEODORE VAN Mons.

This Belgian Pear, supposed one of Van Mons’ seedlings,
originated about 1827, but was not brought to notice until

572 THE PEAR.

about 1843. The tree is a vigorous, upright grower, quite

productive. The young wood light yellow-reddish brown.
Fruit medium or above, oblong pyriform, slightly obtuse.

Skin greenish or pale yellow, with traces and patches of rus-

DMS

Theodore Van Mons.

set, and many gray and green dots. Stalk long, curved.
Cavity slightly russeted. Calyx open. Flesh whitish, rather
coarse, juicy, melting, vinous. Good to very good. Septem-
ber, October.

TYSON.

A native seedling, found in a hedge on the farm of Jona-
than Tyson, of Jenkintown, near Philadelphia. Tree an up-
right, vigorous grower, but a tardy bearer, very productive.
Young wood olive-yellow brown.

THE PEAR. 573

Fruit medium or below, acute pyriform. - Skin clear, deep
yellow at full maturity, slightly russeted, with a fine crimson
cheek, and numerous minute brown dots. Stalk long and

Tyson.

curved, generally inserted by a fleshy ring or lip. Calyx
open. JBasin shallow. Flesh rather fine, juicy, melting,
very sugary, and somewhat aromatic. Very good to best.
Ripens last of August and first of September.

URBANISTE.
Count Coloma. Louise d’Orleans.
St. Marc? Picquery.
Beurré Picquery. Louis Dupont.
Drapiez. Henkel d’Hiver.
Coloma d’Automne. ' Urbaniste Seedling.

The Urbaniste is a fruit which, in its delicious flavor, com-

574 THE PEAR,

pares perhaps more nearly with the favorite old Doyenné or
Virgalieu than any other fruit, and adds, when in perfection,
a delicate perfume peculiarly its own. Its handsome size
and remarkably healthy habit commend it for those districts
where the Doyenné does not flourish. The tree is a moder-
ately vigorous grower, and though it does not begin to bear
so early as some varieties, it yields abundant and regular
crops, and gives every indication of a long-lived, hardy va-

Urbaniste.

riety. For the orchard or garden in the Middle States, there-
fore, we consider it indispensable. With so many other fine
sorts, we owe this to the Flemish, it having been originated
by the Count de Coloma, of Malines. It was first introduced
into this country in 1823. Young shoots upright, short-
jointed, olive-yellow brown.

Fruit of medium size, often large, roundish obtuse pyri-
form. Skin smooth and fair, pale yellow, with gray dots,

THE PEAR. 575

and a few russet streaks. Stalk about an inch long, rather
stout, and inserted in a well-marked or rather broad depres-
sion. Calyx small, closed, and set in a narrow basin, which
is abruptly and rather deeply sunk. Flesh white, yellowish
at the core, buttery, very melting and rich, with a copious
delicious juice, delicately perfumed. Very good or best.
Ripens from the last of September till the end of November,
if kept in the house.

‘VERMILLON D’EN HAvtT.

Vermillon d’en Haut.

A seedling of Bois-Bunel, Rouen, France. Tree vigorous,
with strong young shoots, of a light olive-yellow brown. An
early bearer, and productive. :

Fruit medium, roundish acute pyriform, surface somewhat
uneven ; skin pale yellow, almost waxen, a shade of bright

576 THE PEAR.

red where exposed to the sun, a few traces of russet, and
many russet and green dots. Stalk rather short and stout,
inclined, joined acutely to the fruit, sometimes by alip. Calyx
open; basin medium, uneven. Flesh fine, whitish, juicy;
melting, sweet, slight perfume. Very good. September.

Vicar of Winkfield.

THE PEAR. 577

VICAR OF WINKFIELD.

Le Curé. Missive d’ Hiver.
Monsieur Le Curé. Cueillette d’Hiver.
Clion. Comice de Toulon,
Belle de Berry. Du Curé.

Belle Héloise. Grosse Allongée.
Bon Papa. Du Pradel.

De Clion. Wicar of Wakefield.
Monsieur. Pradello De Catalogne,
Belle Andreane. Curette.

De Monsieur Le Curé. Jouffroy.

Belle Adrienne. Messire d’ Hiver.

Vicaire de Winkfield.

This large and productive Pear was discovered, as a
. natural seedling, in the woods of Clion, France, by a French
curate, whence it obtained in France the familiar name of
Le Curé é, or Monsieur Le Curé. A short time after it
became known at Paris, it was imported into England by the
Reverend Mr. Rham, of Winkfield, Berkshire, and cultivated
and disseminated from thence, becoming known in the neigh-
borhood of London as the Vicar of Winkfield. With regard
to its merits there is some difference of opinion—some per-
sons considering it a fine fruit. It is always remarkably large,
fair, and handsome. We think it always a first-rate baking
Pear. Occasionally we have tasted it fine as a table Pear,
but generally it is astringent, and only third-rate for this
purpose. If ripened off in a warm temperature, however, it
will generally prove a good second-rate eating Pear. But its
great productiveness, hardiness, and fine size, will always
give 1t a prominent place in the orchard as a profitable
market cooking Pear. The tree grows thriftily, with droop-
ing fruit branches. Shoots diverging, dark olive brown.
‘Fruit large and long, pyriform, often six inches long, and a
little one-sided. Skin fair and smooth, pale yellow, some-
times with a brownish cheek, and eed with small brown
dots. Stalk an inch or an inch and a half long, slender,
obliquely inserted without depression. Calyx large, open,
set in a basin which is very slightly sunk. Flesh greenish
white, generally juicy, but sometimes buttery, with a good,
sprightly flavor. November to January.

WALKER.
No. 135, Van Mons.
This is a seedling of Van Mons, and sent to Robert Man-

ning, of Salem, Mass., in 1834-5, under number. ‘The tree
37

578 THE PEAR.

is a vigorous, healthy grower, upright habit. The young
wood grayish.
Fruit large, oblong pyriform. Skin greenish yellow, some-
times a shade of crimson in the sun. Slight nettings and
patches of russet, and thickly sprinkled with brown dots.

Walker.

Stalk long, curved, set in a slight cavity, sometimes in a
slight depression by a lip. Calyx open or partially closed.
Basin medium. Flesh white, a little coarse, juicy, half
melting, sweet, slightly vinous. Good to very good. October.

THE PEAR. 579

‘WASHINGTON.
Robinson. Naaman’s Creek.
Robertson. Namen’s Creek.

A beautiful American Pear, of very excellent quality,
which is a native of Delaware. It was discovered there in a
thorn hedge, near Naaman’s Creek, on the estate of Colonel
Robinson. It is one of the most attractive and distinct of
our native dessert Pears. Tree vigorous, very productive.
Young shoots slender, diverging, reddish-yellow brown.

Fruit of medium size, oval obovate, regularly formed,

Washington.

Skin smooth, clear lemon yellow, with a sprinkling of red-
dish dots on the sunny side. Stalk about an inch and a
half long, inserted even with the surface, or with a slight
depression. Calyx small, partly closed, and set in a shallow
basin. Flesh white, very juicy, melting, sweet, and agree-
able. Very good. Middle of September.

580 THE PEAR,

WuartTon’s EARLY.
Wharton’s Seedling.

Originated with Silas Wharton, near Cincinnati, Ohio.
Tree vigorous. Young wood olive-yellowish brown.

Fruit medium size, roundish pyriform, sometimes acute.
Skin pale yellow, traces of russet, and thickly sprinkled with

Rs
Wharton’s Early.

russet dots. Stalk long, curved, rather slender, set in a slight
cavity, sometimes by a lip, sometimes joined acutely with the
fruit. Calyx open. Basin small, uneven. Flesh whitish,
juicy, melting, sweet, slightly musky. Good to very good.
August.

—

perfect of autumn Pears.

THE PEAR. 58]

Wuitr DoyeEnné.

Doyenné White.
Virgalieu, of New York.
St. Michael, of Boston.
Butter Pear, or Philadelphia.
Virgaloo.

Bergoloo.

Yellow Butter.

White Beurré.

White Autumn Beurré.
Dean’s.

Warwick Bergamot.
Pine Pear.

St. Michel.

Reigner.

Doyenné.

Doyenné blanc.

Beurré Blanc.

Poire de Limon.
Valencia.

Citron de Septembre.
Bonne-ente.

A courte queue.
Kaiserbirne.

Kaiser d’Automne.
Weisse Herbst Butterbirne.
Dechantsbirne.

Nouvelle d’Ouef.

Edwige.

Carlisle.

White or Autumn Butter.
Valentia or Valencia.
Poire du Doyen.

Garner or Gardner.
Sublime Garnotte.

The White Doyenné is, unquestionably, one of the most

Its universal popularity is attested

White Doyenné.

582 THE PEAR.

by the great number of names by which it is known in vari-
ous parts of the world. As the Virgalieu in New York,
Butter Pear in Philadelphia, and St. Michael’s in Boston, it
is most commonly known; but all these names, so likely to
create confusion, should be laid aside for the true one, White
Doyenné.* It is an old French variety, having been in cul-
tivation over two hundred years. The branches are strong,
upright, yellowish gray or light brown. :

Fruit of medium or large size, regularly formed, obovate.
It varies considerably in different soils, and is often shorter
or longer on the same tree. Skin smooth, clear pale yellow,
regularly sprinkled with small dots, and often with a fine red
cheek. Stalk brown, from three-fourths to an inch and a
fourth long, a little curved, and planted in a small round
cavity. Calyx always very small, closed, set in a shallow
basin, smooth or delicately plaited. Flesh white, fine-grained,
very buttery, melting, rich, high-flavored and delicious. Best.
September—and, if picked early from the tree, will often
ripen gradually till December.

The Doyenné Panacue, or Striped Dean, is a variety
rather more narrowing to the stalk, the skin prettily striped
with yellow, green, and red, and dotted with brown. Flesh
juicy, melting, but not high-flavored. October.

WINTER NELIS.

Nélis d’ Hiver. Etourneau.

Bonne de Malines. Bergamotte Thouin.
Beurré de Malines. Colmar Nélis.

La Bonne Malinaise. Thouin.

Milanaise Cuvelier. Colmar d’ Hiver.

The Winter Nélis holds, in our estimation, nearly the
same rank among winter Pears that the Seckel does among
the autumnal varieties. It is a very hardy and thrifty tree,
and bears regular crops of pears, which always ripen well,
and in succession. Branches diverging, rather slender, dark
reddish brown. It is a Flemish Pear, and was originated by
M. Nélis, of Mechlin.

Fruit of medium size, or usually a little below it, roundish _
obovate, narrowed-in near the stalk. Skin yellowish green
at maturity, dotted with gray russet, and a good deal covered
with russet patches and streaks, especially on the sunny side.

* Virgalieu seems an American name, and is always liable to be
confounded with the Virgouleuse, a very different fruit. The Doyenné
(pronounced dwoyannay), literally deanship, is probably an allusion
to the Dean by whom it was first brought into notice.

THE PEAR. 5&3

Stalk an inch and a half long, bent, and planted in a narrow
cavity. Calyx open, with stiff, short divisions, placed in a
shallow basin. Flesh yellowish white, fine-grained, buttery,
and very melting, abounding with juice of a rich, saccharine,
aromatic flavor. Best. In perfection in December, and
keeps till the middle of January.

Winter Nélis.

a WILMINGTON,

A seedling of Passe Colmar, raised by Dr. Brinckle, of
Philadelphia. Tree a moderate grower. Young wood dull
yellow brown. Fi

Fruit.medium, roundish oblate obtuse pyriform. Skin
greenish yellow, netted and patched with russet, and thickly
springled with russet dots. Stalk long, curved, set in a small
cavity, sometimes by a lip. Calyx open. Segments per-
sistent. Basin rather shallow, uneven. Flesh whitish, fine,
juicy, buttery, melting, sweet, pleasant, slightly aromatic.
Very good. September.

584 THE PLUM.

Wilmington.

CHAPTER XXVIII.

THE PLUM.

Prunus domestica, L. Rosacew, of botanists.
Prunier, of the French; Pflaumenbaum, German; Prugno, Italian ;
Ciruelo, Spanish.

THE original parent of most of the cultivated Plums of our
gardens is anative of Asia and the southern parts of Europe,
but it has become naturalized in this country, and in many
parts of it is produced in the greatest abundance. That the
soil and climate of the Middie States are admirably suited to

THE PLUM. 585

this fruit is sufficiently proved by the almost spontaneous
production of such varieties as the Washington, Jefferson,
Lawrence’s favorite, etc.; sorts which equal or surpass in
beauty or flavor the most celebrated Plums of France or Eng-
land.*

Usrs. The finer kinds of plums are beautiful dessert fruits,
of rich and luscious flavor. They are not, perhaps, so entirely
wholesome as the peach and the pear, as, from their somewhat
cloying and flatulent nature, unless when very perfectly ripe,
they are more likely to disagree with weak stomachs.

For the kitchen the plum is also very highly esteemed,
being prized for tarts, pies, canning, sweetmeats, etc. In the
South of France an excellent spirit is made from this fruit
fermented with honey. In the western part of this State,
where they are very abundant, they are halved, stoned, and
dried in the sun or ovens in large quantities, and are then ex-
cellent for winter use. For eating, the plum should be al-
lowed to hang on the tree till perfectly ripe, and the fruit will
always be finer in proportion as the tree has a more sunny
exposure. The size and quality of the fruit is always greatly
improved by thinning the fruit when it is half-grown. Indeed,
to prevent rotting, and to have this fruit in its highest perfec-
tion, no two plums should be allowed to touch each other
while growing, and those who are willing to take this pains,
are amply repaid by the superior quality of the fruit.

One of the most important forms of the plum in commerce

* There are three species of wild plums indigenous to this country
—of tolerable flavor, but seldom cultivated in our gardens. They are
the following :-—

I. The CurckasAw PLUM. (Prunus Chicasa, Michaux.) Fruit
about three-fourths of an inch in diameter, round, and red or yellowish
red, of a pleasant, subacid flavor, ripens pretty early. Skin thin.
The branches are thorny, the head rather bushy, with narrow lanceo-
late serrulate leaves, looking at a little distance somewhat like those
of a peach-tree. It usually grows about 12 or 14 feet high ; but on
the Prairies of Arkansas it is only 3 or4 feet high, and in this form it
is alsocommon in Texas. The DwArr TEXAS PLUM, described by
Kenrick, is only this species. It is quite ornamental.

II. WILD RED OR YELLOW PLUM. (P. Americana, Marshall.)
Fruit roundish oval, skin thick, reddish orange, with a juicy, yellow,
subacid pulp. The leaves are ovate, coarsely serrate, and the old
branches rough and somewhat thorny. Grows in hedges, and by the
banks of streams, from Canada to the Gulf of Mexico. Tree from
10 to 15 feet high. Fruit ripens in July and August.

III. The BEAcH PLUM, or Sand Plum. (P. Maritima, Wang.) A
low shrub with stout straggling branches, found mostly on the sandy
sea-coast, from Massachusetts to Virginia, and seldom ripening well
elsewhere. Fruit roundish, scarcely an inch in diameter, red or pur-
ple, covered with a bloom. Pleasant but somewhat astringent.
Leaves oval, finely serrate.

586 THE PLUM.

is that of prunes, as they are exported from France to every
part of the world. We quote the following interesting ac-
count of the best mode of preparing prunes from the Adore-
tum Britannicum :—

The best prunes are made near Tours, of the St. Catherine -
Plum and the Prune d’Agen; and the best French plums (so
called in England) are made in Provence, of the Perdrigon
blanc, the Brignole, and the Prune d’Ast ; the Provence plums
being the most fleshy, and having always most bloom. Both
kinds are, however, made of these and other kind of plums,
in various parts of France. The plums are gathered when
just ripe enough to fall from the trees on their being slightly
shaken. . They are then laid, separately, on frames or sieves
made of wicker-work or laths, and exposed for several days to
the sun, till they become as soft as ripe medlars. When this
is the case they are put into a spent oven shut quite close, and
left there for twenty-four hours; they are then taken out, and
the oven being slightly reheated, they are put in again when it
is rather warmer than it was before. The next day they are
again taken out, and turned by slightly shaking the sieves.
The oven is heated again, and they are putin a third time,
when the oven is one-fourth degree hotter than it was the
second time. After remaining twenty-four hours, they are
taken out, and left to get quite cold. They are then rounded,
an operation which is performed by turning the stone in the
plum without breaking the skin, and pressing the two ends
together between the thumb and finger. They are then
again put upon the sieves, which are placed in an oven from
which the bread has been just drawn. The door of the oven
is closed, and the crevices are stopped round it with clay or
dry grass. An hour afterwards the plums are taken out, and
the oven is again shut, with a cup of water in it, for about
two hours. When the water is so warm as just to be able to
bear the finger in it, the prunes are again placed in the oven,
and left there for twenty-four hours, when the opera-
tion is finished, and they are put loosely into small, long,
and rather deep boxes, for sale. The common sorts are
gathered by shaking the trees ; but the finer kinds, for making
French plums, must be gathered in the morning, before the
rising of the sun, by taking hold of the stalk between the
thumb and finger, without touching the fruit, which is laid
gently on a bed of vine-leaves in a basket. When the
baskets are filled, without the plums touching each other,
they are removed to the fruit-room, where they are left for
two or three days exposed to the sun and air; after which the
same process is employed as for the others; and in this way

THE PLUM. 587

the delicate bloom is retained on the fruit, even when quite
dry.

Bap bicinion AND CuLTuRE. ‘The plum is usually propa-
gated in this country by sowing the seeds of any common free-
growing variety (avoiding the Damsons, which are not readily
worked), and budding them, when two years old, with finer
sorts. The stones should be planted as soon as gathered, in
broad drills (as in planting peas), but about an inch and a half
deep. In good soil the seedlings will reach eighteen inches
or two feet in height the next season, and in the autumn or
the ensuing spring they may be taken from the seed-beds,
their tap-roots reduced, and all that are of suitable size
planted at once in the nursery rows, the smaller ones being
thickly bedded until after another season’s growth.

The stocks planted out in the nursery will ordinarily be
ready for working about the ensuing midsummer, and as the
plum is quite difficult to bud in this dry climate if the exact
season is not chosen, the budder must watch the condition of
the trees, and insert his buds as early as they are sufficiently
firm,—say, in this neighborhood, about the 10th of July.
Insert the buds, if possible, on the north side of the stock,
that being more protected from the sun, and tie the bandage
rather more tightly than for other trees.

The English propagate very largely, by layers, three varie-
ties of the common plum—the Muscle, the Brussels, and
the Pear Plum, which are almost exclusively employed for
stocks with them. But we have not found these stocks
superior to the seedlings raised from our common plums (the
Blue Gage, Horse Plum, etc.),so abundant in all our gardens.
For dwarfing, the seedlings of the Mirabelle are chiefly em-
ployed.

Open standard culture is the universal mode in America,
as the plum is one of the hardiest of fruit-trees. It requires
little or no pruning beyond that of thinning out a crowded
head, or taking away decayed or broken branches, and this
should be done before midsummer, to prevent the flow of gum.
Old trees that have become barren may be renovated by head-
ing them in pretty severely, covering the wounds with a solu-
tion of gum shellac, and giving them a good top-dressing at
the roots.

Sort. The Plum will grow vigorously in almost every
part of this country, but it only bears its finest and most
abundant crops in heavy loams, or in soils in which there is
a considerable mixture of clay. In sandy soils the tree blos-
soms and sets plentiful crops, but they are rarely perfected,
falling a prey to the curculio, an insect that harbors in the

588 THE PLUM.

soil, and seems to find it difficult to penetrate or Jive in one
of a heavy texture, while a warm, light, sandy soil is exceed-
ingly favorable to its propagation. It is also undoubtedly
true that a heavy soil is naturally the most favorable one.
The surprising facility with which superior new varieties are
raised merely by ordinary reproduction from seed, in certain
parts of the valley of the Hudson, as at Hudson or near
Albany, where the soil is quite clayey, and also the delicious
flavor and great productiveness and health of the plum-tree
there, almost without any care, while in adjacent districts of rich
sandy land it is a very uncertain bearer, are very convincing
proofs of the great importance of clayey soil for this fruit.*

Where the whole soil of a place is light and sandy, we
would recommend the employment of pure yellow loam or
yellow clay in the place of manure, when preparing the bor-
der or spaces for planting the plum. Very heavy clay, burned
slowly by mixing it in large heaps with brush or fagots, is at
once an admirable manure and alterative for such soils.
Swamp muck is also one of the best substances, and espe-
cially that from salt-water marshes.

Common salt we have found one of the best fertilizers for
the plum-tree. It greatly promotes its health and luxuriance.

Insects AND Disrases. There are but two drawbacks to
the cultivation of the plum in the United States, but they
are in some districts so great as almost to destroy the value
of this tree. These are the curculio and the knots.

The curculio, or plum-weevil (Jthynchenus Nenuphar),
is the uncompromising foe of all smooth-stone fruits. The
cultivator of the Plum, the Nectarine, and the Apricot,
in many parts of the country, after a flattering profusion
of snowy blossoms and an abundant promise in the thickly
set young crops of fruit, has the frequent mortification
of seeing nearly all, or indeed, often, the whole crop, fall from
the trees when half or two-thirds grown.

If he examines these falling fruits he will perceive on the
surface of each, not far from the stalk, a small semi-circular
scar. This scar is the crescent-shaped insignia of that little
Turk the curculio—an insect so small as, perhaps, to have es-
_ caped his observation for years, unless particularly drawn to
it, but which nevertheless appropriates to himself the whole
product of a tree, or an orchard of a thousand trees.

The habits of this curculio, or plum-weevil, are not yet fully

* When this was written it was generally supposed that the cur-
culio would not attack the fruit of plums growing on trees in clayey
soils; but practical experience has shown that such is not the
fact.—REVISOR.

“
, aa
<

THE PLUM. 589

and entirely ascertained. But careful observation has resulted
in establishing the following points in its history :—

The Plum-weevil is a small, dark brown
beetle, with spots of white, yellow, and black.
Its length is scarcely one-fifth of aninch. On
its back are two black humps, and it is fur-
nished with a pretty long, curved throat and

* snout, which, when it is at rest, is bent be-
tween the forelegs. It is also provided with
two wings, with which it flies through the
air. How far this insect flies is yet a dis-
puted: point, some cultivators affirming that

The curculio, and it scarcely goes farther than a single tree, and

its mark. others believing that it flies over a whole

neighborhood. Our own observation inclines us to the be-
lief that this insect emigrates just in proportion as it finds in -
more or less abundance the tender fruit for depositing its

eggs. Very rarely do we see more than one puncture in a

plum, and, if the insects are abundant, the trees of a single
spot will not afford a sufficient number for the purpose ; then
there is little doubt (as we have seen them flying through the
air), that the insect flies farther in search of a larger supply.

But usually, we think, it remains nearly in the same neigh-

borhood, or migrates but slowly.

About a week or two after the blossoms have fallen from
the trees, if we examine the fruit of the plum in a district
where this insect abounds, we shall find the small, newly-
formed fruit beginning to be punctured by the proboscis of

_ the plum-weevil. The insect is so small and shy, that unless

we watch closely it is -very likely to escape our notice. But
if we strike or shake the tree suddenly, it will fall in consider-
able numbers on the ground, drawn up as if dead, and re-
sembling a small raisin, or perhaps more nearly, a ripe hemp-
seed. From the first of April until August this insect may
be found, though we think its depredations on fruit, and in-
deed its appearance in any quantity, are confined to the
months of May and June in this climate. In places where it
is very abundant, it also attacks to some extent the cherry,
the peach, and even the apple and pear.

Early in July the punctured plums begin to fall rapidly
from the tree. The egg deposited in each, at first invisible,
has become a white grub or larva, which slowly eats its way
towards the stone or pit. As soon as it reaches this point the
fruit falls to the ground. Here, if left undisturbed, the grub
soon finds its way into the soil.

There, according to most cultivators of fruit, and to our

590 THE PLUM.

own observations, the grubs or larve remain till the ensuing
spring, when in their perfect form they again emerge as
beetles and renew their ravages on the fruit. It is true that
Harris and some other naturalists have proved that the in-
sect does sometimes undergo its final transformation and
emerge from the ground in twenty days, but we are inclined
to the opinion that this only takes place with a small portion
of the brood, which, perhaps, have penetrated but a very |
short distance below the surface of the soil. These making
their appearance in midsummer, and finding no young fruit,
deposit their eggs in the young branches of trees, etc. But
it is undeniable that the season of the -plum-weevil is early
spring, and that most of the larve which produce the annual
swarm, remain in the soil during the whole period interven-
ing since the fall of the previous year’s fruit. Plum-trees
growing in hard-trodden court-yards usually bear plentiful
crops.

The modes of destroying the plum-weevil are the follow-
ing: —

‘1. Shaking the tree and killing the beetles. Watch the
young fruit, and you will perceive when the insect makes its
appearance ‘by its punctures upon them. Spread some sheets
under the tree, and strike the trunk pretty sharply several
times with a wooden mallet. The insects will quickly fall, and
should be killed immediately. This should be repeated daily
for weeks, or so long as the insects continue to make their
appearance. Repeated trials have proved, beyond question,
that this rather tedious mode is a very effectual one if per-
sisted in.* Coops of chickens placed about under the trees at
this season will assist in destroying the insects.

Dr. E. 8. Hull, of Alton, Illinois, has invented a machine
for catching the curculio on a large scale, for orchard culture,

* Merely shaking the tree is not sufficient. The following memo-
randum, as additional proof, we quote from the Genesee Harmer :—
‘* Under a tree in a remote part of the fruit-garden, having spread the
sheets, I made the following experiment: On shaking the tree well I
caught five curculios; on jarring it with the hand I caught twelve
more; and on striking the tree with a stone, eight more dropped on
the sheets. I was now convinced that I had been in error; and call-
ing in assistance and using a hammer to jar the tree violently, we
caught, in less than an hour, more than two hundred and sixty of
these insects.” We will add to this, that to prevent injury to the tree
a large wooden mallet should be substituted for a hammer, and it is
better if a thick layer of cloth is bound over its head. A sharp stun-
ning blow is found necessary to readily disiodge the insect, and as
such, when given directly upon the bark of the tree, often causes a
bruise, it is found to be a good practice to saw off a small limb and
strike the blow upon the stump.

THE PLUM. 591

but not having seen it, we copy an extract from the Hearth
and Home :—

“This is nothing but a gigantic white umbrella, turned
bottom upwards, mounted upon an immense wheelbarrow,
and split in front to receive the trunk of the tree which is to be
operated upon. At the interior end of the split in front is a
padded bumper, which strikes against the trunk as the opera-
tor wheels the barrow, first against one tree, and then against
another, and with two or three sudden jars fetches all the in-
sects off the boughs into. the white umbrella, which gapes
widely open to receive them. Really, it is a most magnifi-
cent institution, but for its practical success three things are
necessary: Ist. That the land should be decently clean, and
not overgrown with rank weeds four or five feet high. 2d.
That the orchard be a sufficiently large one to pay the interest
on the prime cost of the machine. 3d. That the trees have a
clean trunk of some three or four feet.”

For those wishing a full description of the machine, we re-
fer them to the Doctor’s own statement in the American EHnto-
mologist for July, 1869.

2. Gathering the fruat and destroy ying the larve. As the
insect, in its larva or grub form, is yet within the plums when
they fall prematurely from the tree, it is a very obvious mode
of exterminating the next year’s brood to gather these fallen
fruits daily, and feed them to swine, boil, or otherwise destroy
them.

A simple and easy way of covering the difficulty, where
there is a plum orchard or enclosure, is that of turning in
swine and fowls during the whole season, when the stung
plums are dropping to the ground. ‘The fruit, and the
insects contained in it, will thus be devoured together.
This is an excellent expedient for the farmer, who bestows
his time grudgingly on the cares of the garden.

The knots, or black gum. In some parts of the country
this is a most troublesome disease, and it has, in neighbor-
hoods where it has been suffered to take its course, even de-
stroyed the whole race of Plum-trees.

The knots is a disease attacking the bark and wood. The
former at first becomes swollen, afterwards bursts, and,
finally, assumes the appearance of large, irregular, black
lumps, with a hard, cracked, uneven surface, quite dry
within. The passage of the sap upwards becomes stopped
by the compression of the branch by the tumor, and, finally,
the poison seems to disseminate itself by the downward flow
of the sap through the whole trunk, breaking out in various
parts of it.

592 Be THE PLUM.

The sorts of plum most attacked by this disease are those
with purple fruit, and we have never known the green or
yellow fruited varieties infected, until the other sorts had
first become filled with the knots. The common Horse Plum
and Damson appear to be the first to fall a pray to it, and it
is more difficult to eradicate it from them than from most
other sorts. The common Morello cherry is also very often
injured by the same disease, and, in some districts, the sweet
cherry also.

There is yet some doubt respecting the precise cause of
these knotty excrescences, though there is every reason to
think it is the work of an insect. Professor Peck and Dr..
‘Harris believe that they are caused by the same curculio or
plum-weevil that stings the fruit ; the second brood of which,
finding no fruit ready, choose the branches of this tree and
the cherry. This observation would seem: to be confirmed by
the fact that the grubs or larve of the plum-weevil are fre-
quently found in these warts, and that the beetles have been
seen stinging the branches.

On the other hand, the following facts are worthy of atten-
tion: First, in some parts of the country where the curculio
has been troublesome for many years, the knots have never
been known. Secondly, in many cases the knots have been
abundant on Plum-trees, when the fruit was entirely fair and
uninjured by the curculio, even upon the same branches.

These facts seem so irreconcilable with the opinion that the
curculio produces both these effects, that we rather incline at
present to the belief, that though the curculio deposits its
eggs in the tumorson the branches while they are yet soft and
tender, yet it is not to the curculio, but to some other insect
or cause that we owe this unsightly disease.

Practically, however, this is of little account. The experi-
ence of many persons, besides ourselves, has proved most
satisfactorily that it is easy to extirpate this malady, if it is
taken in season and unremittingly pursued. As early as pos-
sible in spring the whole of the infected trees should be ex-
amined, and every branch and twig that shows a tumor
should be cut off and immediately burned. Whatever may
be the insect, we thus destroy it, and, as experience has
_taught us that the malady spreads rapidly, we will thus effec-
tually prevent its increase. If the trees are considerably at-
tacked by it, it will probably be necessary to go over them
again about ‘the middle of May, but, usually, once a year will
be sufficient. If any of the trees are very much covered with
these knots, it is better to head back the shoots severely, or
dig them up and burn them outright, and it will be necessary

THE PLUM. ) 593

to prevail upon your neighbors, if they are near ones, to enter
into the plan, or your own labors will be of little value.
Pursue this simple and straightforward practice for two. or
three seasons (covering any large wounds made with the solu-
tion of gum shellac), and the knots will be found to disappear,
the curculio to the contrary notwithstanding.

VARIETIES. There are now a pretty large number of fine
plums, and some most important additions have been made by
the seedlings raised in this country. The Green Gage still
stands at the head of the list for high flavor, though several
other sorts are nearly or quite equal to it. The Washington,
the Jefferson, and the Madison are among the largest and
most beautiful ; and Coe’s Golden Drop and Reine Claude de
Bavay are very desirable for their late maturity.

In describing Plums, the surface of the young wood, when
just ripened, is an important character; as it is smooth in
some varieties, and downy, or covered with soft hairs, in
others. In some varieties, the flesh parts from the stone,

_ while in others it adheres. And, finally, the depressed line or

channel which runs down one side of tue exterior surface of
the plum is called the swtwre, and the prominence or absence
of this feature enables us to distinguish many kinds at first
sight.

VARIETIES.
Bavay’s GREEN GAGE.

Reine Claude de Bavay. Monstrueuse de Bavay. Saint Clair.

Raised by Major Esperen, and dedicated to M. De Bavay,

of Vilvorde. <A very vig-

orous grower, very pro-

ductive, and a valuable

addition to the late vari-

eties. Branches smooth.

Fruit large, roundish,

slightly depressed. Skin

greenish yellow, with

stripes and splashes of

green, covered with a thin

bloom. Suture medium.

Apex dimpled. Stalk

short and stout, set in a

small cavity. Flesh yel-

low, juicy, melting, with

a sugary, rich, excellent

Bavay’s Green Gage. flavor; separates from
38

594 THE PLUM.

the stone. Best. Last of September and first of Octo-
ber, ;

BELGIAN PURPLE.

Bleu de Belgique. Bleu de Perque.

From Belgium. Tree vig-
orous. Branches smooth.
Buds prominent.

_ Fruit rather large, round-
ish oval. Suture shallow.
Apex sunken. Skin deep
brownish purple, covered
with a blue bloom. Stalk
half inch long, rather slen-
der. Cavity large. Flesh
a little coarse, greenish,
juicy, rich, sugary; ad-
heres to the stone. Very
good. Early September.

Bleecker’s Gage. Blue Impératzrice.

THE PLUM. 595

. BLEECKER’s GAGE.

German Gage. Bleecker’s Yellow. Bleecker’s Yellow Gage.

A fruit of the first quality, not only excellent but re-
markably hardy, and a good and regular bearer. It was
raised by the late Mrs. Bleecker, of Albany. Tree very
vigorous. Branches downy.

Fruit of medium size, roundish oval, very regular. Su-
ture scarcely perceptible. Stalk quite long, an inch or more,
straight and pretty stout, downy, slightly inserted. Skin
yellow, with numerous imbedded white specks, and a thin
white bloom. Flesh yellow, rich, sweet, and luscious in
flavor ; separates almost entirely from stone, which is pointed
at both ends. Easily distinguished from Yellow Gage by its
longer and stouter stalk. Very good. Last of August.

BiLuE IMPERATRICE.

Impératrice. Violette. Empress.
Véritable Impératrice. Impératrice Violet. Violet Empress.

The true Blue Impératrice is an admirable Plum, one of
the finest of the late plums, hanging for a long time on the
tree, and may be kept in the fruit-room a considerable period
after being gathered. It is rich, sugary, and excellent. The
branches are long, smooth, and slender, and the smaller twigs
start out at nearly right angles with the main branches.

Fruit of medium size, oval obovate obtuse, tapering most
towards the stalk. Stalk nearly an inch long, set in a slight
hollow. Skin deep purple, covered with a thick blue bloom.
Flesh greenish yellow, pretty firm, rather dry, but quite rich
and sugary, adhering closely to the stone. Very good.
Ripens in October, and will hang, in sheltered situations, till
the middle of November.

BRADSHAW.
Black Imperial. Blue Imperial.

Tree an upright, vigorous grower. Branches smooth,
brownish. .

Fruit large, oval obovate, sometimes with a slight neck.
Suture half round, broad, shallow. Apex a little sunk.
Skin reddish purple, covered with a light blue bloom. Stalk
rather stout, curved, set in a small cavity. Flesh yellowish,
coarse, juicy, brisk, pleasant ; adheres partially to the stone.
Good to very good. August.

596 THE PLUM.

Bradshaw.

Cor’s GoLDEN Drop. *

Bury Seedling. Waterloo of some.
Coe’s Imperial. Goutte d’Or.

New Golden Drop. Coe’s Plum.

Fair’s Golden Drop. Prune Goutte d’Or.

Golden Gage,

Raised by Mr. Coe, an English gardener, near London.
Tree moderately vigorous, productive ; requires a warm, late
season to ripen it north of 41° latitude. Branches smooth,

Fruit of the largest size, oval, with a well-marked suture,
on one side of ‘which it is a little more swollen than the
other, the outline narrowing towards the stalk. Skin light
yellow, with a number of rich dark red spots on the sunny
side. Stalk nearly an inch long, rather stiff, set on the end
of the fruit. Flesh yellow, rather firm, adhering closely to
the stone, which is quite pointed. Flavor rich, sweet, and
delicious. Very good. Last of September.

THE PLUM. ; 597

Coe’s Golden Drop.

Cor’s VIOLET.

Coe’s Golden Drop Violette.

Tree vigorous. Branches smooth, dark brown.

Fruit large, oval. Suture large, extending a little beyond
the apex. Skin light reddish, thickly sprinkled with brown
dots and a lilac bloom. Stalk rather long and stout. Cavity
small. Flesh yellowish, juicy, sweet; adheres to the stone.
Good to very good. September.

CopPER.
French Copper.

An old Plum, very productive, profitable, and a good
market sort. Tree vigorous. Branches smooth.

Fruit medium or below, oval, without suture and with a
slight mamelon neck. Skin deep copper color, covered with
a thick blue bloom, Stalk rather long, slender, set on a point

598 | THE PLUM.

without depression. Flesh greenish, juicy, and acid; adheres
tothe stone. Good. Valued for cooking. Last of September.

Coe’s Violet. Copper.
Damson.

Common Damson, Purple Damson.

Black Damson. Early Damson of many.

The common oval Blue Damson is almost too well known
to need description, as every cottage garden in the country
contains this tree, and thousands of bushels are annually sold
in the market for preserves. The tree is enormously produc-
tive, but in the hands of careless cultivators is liable to be
rendered worthless by the knots, which are easily extirpated
if the diseased branches are regularly burned every winter or
spring. Branches slender, a little thorny, and downy.

Fruit small, oval, about an inch long. Skin purple, cov-
ered with thick blue bloom. Flesh melting and juicy, rather
tart; separates partially from the stone. September.

As the Damson is frequently produced from seed, it varies
somewhat in character.

The SHROPSHIRE or ’RUNE Damson is an English purple
variety, rather obovate in figure, but little superior to our

THE PLUM. 599

common sort. The Sweet Damson resembles the common
Damson, and is but slightly acid.

The Late Biackx Danson, Late Purpte Damson, PRINcE’s
Earzty Damson, SMALL Rep Danson, Smatt Waite Damson,
Large WuitE Damson, are also varieties not of sufficient
value or distinctness to render separate description necessary.

The Winter Damson is a valuable market sort from its
extreme lateness. It is small, round, purple, covered with a
very thick light blue bloom. Flesh greenish, acid, with a
slight astringency, but makes good preserves. It bears enor-
mous crops, and will hang on the tree till the middle of No-
vember, six weeks after the common Damson, uninjured by
the early frosts.

Der DE£tIcE.

A foreign variety of excellence. Tree moderately vigorous
and productive. Branches smooth,

Fruit medium, roundish oval, with a slight neck, a little
swollen on one side. Suture small. Skin green, marbled and
shaded with violet, and covered with a thin bloom. Stalk
three-fourths of an inch long, rather stout, very slightly in-
serted. Flesh orange yellow, juicy, melting, with a rich,
sugary, luscious flavor; adheres slightly to the stone. Very
good. Ripens the last of September.

De Délice, De Montfort.

600 THE PLUM.

De Montrort.

A seedling of Prevost. Tree of moderate growth, spread-
ing, very productive. Branches smooth.

Fruit medium size, roundish oval. Suture large, extend-
ing to apex. Skin dull purple, with russet dots and stripes,
a thin blue bloom. Stalk half an inch long, rather stout,
set in a small cavity. Flesh greenish, juice abundant, sweet,
and rich; separates from the stone. Very good. Ripens
last of August.

DeENNISTON’S SUPERB.
Madison.

An excellent seedling, from Mr. Denniston’s famous plum
orchard, near Albany, N. Y., of the Green Gage family, a
third larger than the latter
variety, and nearly as rich in
flavor. Tree very vigorous and
productive. Branches downy.
Fruit round, a little flat-
tened, and having a distinct
suture, often extending quite
round the fruit. Skin pale
\. yellowish green, marked with
\ afew large purple blotches and
dots, and overspread with a
thin bloom. Stalk rough,
three-fourths of an inch long,
set in acavity of moderate size.
Flesh very thick (the stone be-
ing small), moderately juicy,
with a rich vinous flavor ;
Denniston’s Superb. stone parts readily, and is
roundish and thick. Best.
Middle and last of August.

Dorr’s FAVORITE.

Originated with Elisha Dorr, Albany, N. Y. Tree moder-
ately vigorous. Branches smooth, brownish.

Fruit large, oval, with a slight neck. Suture broad. Apex
a little sunk. Skin yellowish, marbled and dotted in the sun
with purplish crimson, thin lilac bloom. Stalk long. Cavity
small. Flesh yellowish, a little coarse, juicy, sweet ; adheie:
to the stone. Good to very good. Last of September. -

THE PLUM. 661

Dorr’s Favorite. Early Green Gage.

EarLty GREEN GAGE.
Reine Claude Hative.

A new early foreign variety. Tree vigorous and produc-
tive. Branches smooth.

Fruit small to medium, roundish, regular. Skin pale green-
ish yellow, sometimes with a shade of red in the sun, and
covered with a thin whitish bloom. Stalk short and small,
inserted in a small, narrow cavity. Flesh greenish yellow,
Sugary, juicy and rich; separates from the stone, which is
small and thin. Ripens the first week in August.

Footr’s GoLtpEN GAGE.

Tree very vigorous, upright. Branches slightly downy,
reddish brown.

Fruit large, nearly globular. Suture shallow, half round.
Skin golden yellow, with obscure splashes of green, and shaded
with red in the sun; thin bloom. Stalk slender. Cavity
small. Flesh yellow, juicy, sweet, slightly vinous; adheres
very slightly to the stone. Very good. Early Septem-
ber.

603 THE PLUM.

Foote’s Golden Gage. Fulton.

+ FULTON.

Origin uncertain. Found at Johnstown, Fulton Co., N.Y.
Tree vigorous and productive. Branches smooth, reddish.

Fruit rather large, roundish oval. Suture shallow, half
round. Skin whitish yellow, covered with a bloom, blotched
and marbled in the sun. Stalk rather stout. Cavity large.
Flesh golden yellow, juicy, sugary, vinous. Good to very
goud, Separates from the stone. Early October.

GERMAN PRUNE.

Common Quetsche. Quetsche Grosse.

True Large German Prune. Prune d’ Allemagne.

Turkish Quetsche. Quetsche d’ Allemagne Grosse
Leipzic. Damas Gros.
Sweet Prune. Covetche.

Damask. Early Russian.

Impératrice Violette. German Quetsche. Couetsche.
Impératrice Violette Grosse. | Koetsche.

Damas Violet Gros. Quetzen.

Zwetsche. Large German Prune.

So many Plums are cultivated under the name of German
Prune that is difficult to fix this fickle title, a circumstance
owing to the fact that the prune frequently comes the same,
or nearly the same, from seed, and in prune-growing districts
this is a popular way of increasing them, while it, of course,
gives rise to many shades of character. It is a valuable class

THE PLUM. 603

‘of plums, of fair quality for the table, but most esteemed for
drying and preserving; abundant bearers, and hanging long
on the tree. Branches smooth. The common German Prune
is described as follows :—

Fruit long oval, nearly two inches long, peculiarly swollen
on one side, and drawn out towards the stalk. Suture dis-
tinctly marked. Skin purple, with a thick blue bloom. Stalk
three-fourths of an inch long, slender, slightly.inserted. Flesh
firm, green, sweet, and pleasant; separates from the stone,
which is flat, very long, and a little curved. Good to very
good. 10th of September.

This prune is, perhaps, the most universal and most valu-
able fruit-tree in Germany, Hungary, Saxony, and all Central
Europe. Preserved, it is used in winter as a substitute for
butter by the laboring peasantry; and dried, it is a source of
large profit in commerce.

The AvustTRIAN QuetscHE, Z’homp. ( Quetsche de Breme,
Bremen Prune), is a sub-variety, much like the foregoing,
purple, a freestone, of rather better flavor, and sf Saami some-
what later.

St. James’ QUETSCHE is another variety, with smooth
branches, and oblong fruit of medium size. Flesh purple,
adheres to the stone, of very good flavor. It yields good crops.
September.

German Prune. Golden Esperin.

604 THE PLUM.

GOLDEN ESPEREN.

Cloth of Gold Esperen. Drap d’Or Esperen.

_ Raised by Major Esperen. Tree of moderate growth,
spreading. Buds large, pointed, a promising variety.
Branches smooth, reddish brown.

Fruit large, roundish oval. Skin golden yellow, with light
streaks of green beneath, covered with a thin bloom, and a
few crimson dots on the sunny side. Suture shallow. Stalk
short and rather stout, in a small cavity. Flesh light yel-
lowish, rather ¢oarse, very juicy, sugary, and rich. Good to
very good, Adheres partially to the stone. Ripens last of
August. ;

GREEN GAGE.

Bruyn Gage.
Bradford Gage.
Wilmot’s Green Gage.

Isleworth Green Gage.
Brugnon Gage.

Reine Claude.

Grosse Reine Claude.
Grosse Reine.

Damas Vert.

Sucrin Vert.

Vert Bonne.

Abricot Vert.
Dauphine.

Louis Brun ?
Abricotée Sageret ?
Ida Gage.

Cant’s late Green Gage.

New Green Gage.
——— Late Green Gage.

Aloise’s Green Gage.
Goring’s Golden Gage.
Great Green Damask.
Ida Green Gage.

. Mirabelle Vert Double.

Queen Claudia. .
Rensselaer Gage.

Schuyler Gage, incorrectly.
Trompe Garcon.

Trompe Valet.

Verducia.

Verdochio,

Verte Tiquetée.

Murray’s Reine Claudia.
Huling’s Reine Claudia.
Reine Claudia blanche la grosse.
Gros Damas vert.
Livingston Manor.

Reine Claude Dorée.

The Green Gage is universally admitted to hold the first
rank in flavor among all Plums, and is everywhere highly
esteemed. In France this variety is generally known as the
Reine Claude, having, it is said, been introduced into that
country by Queen Claude, wife of Francis I. During the
last century an English family by the name of Gage ob-
tained a number of fruit-trees among the monks of Chartreuse,
near Paris. Among them was a tree of this plum, which,
having lost its name, was called by the gardener the Green
Gage. It is pronounced, by Lindley, the best plum in Eng-
land, and we niust admit that we have no superior to it
here.

The Green Gage is a very short-jointed, slow-growing tree,
of spreading and rather dwarfish habit. It is an abundant

. pale green, exceedingly melting and

THE PLUM. 605

and pretty regular bearer, though the fruit is a little liable to
crack upon the tree in wet seasons. Branches smooth. Buds
with large shoulders.

Fruit round, rather small, sel-
dom ofmedium size. Suture faintly
marked, but extending from the
stalk to the apex. Skin green, or
yellowish green at full maturity,
when it is often a little dotted or
marbled with red. Stalk half to
three-fourths of an inch long, slen-
der, very slightly inserted. Flesh

juicy, and usually separates freely
from the stone. Flavor at once
sprightly and very luscious. Best.
Ripe about the middle of August.

There are several seedling varieties of this Plum in various
parts of this country, but none superior, or scarcely equal, to
the old.

Green Gage,

GuTHRIE’s Late GREEN.
Minette.
Raised by Mr. Guthrie, Scotland. A very rapid grower.

Branches smooth.
Fruit medium, globular, swollen on one side. Skin yellow,

Guthrie’s Late Green. Henry Clay.

606 THE PLUM.

with splashes of green, and covered with a thin bloom. Stalk
three-fourths of an inch long, inserted in a small cavity.
Flesh greenish yellow, juicy, sugary, rich; adheres to the
stone. Very good. Early September.

Henry Cuay.

Raised by Elisha Dorr, Albany, N. Y. Tree vigorous
and productive. Its great beauty will make it desirable.
Branches smooth.

Fruit medium, somewhat oval, inclining to a neck, with
a slight suture. Skin yellow, with a light bloom, and the
cheek beautifully marbled and shaded with red. Stalk long,
slender, inserted in a small cavity. Flesh yellow, juicy, and ©
sweet; adheres slightly to the stone.. Good to very good.
Last of August.

Howarp’s FAvorite.

Raised by E. Dorr, Albany, N. Y. Tree a vigorous grower,
very productive. Branches smooth.

Fruit large, oval, narrowing toward the stalk, and flattened
at apex. Suture shallow, a little more than half round. Skin

Howard’s Favorite. Hudson Gage.

pale yellow, dotted and marbled with carmine in the sun,
covered with a thin lilac bloom. Stalk rather long. -Cavity
small. Flesh yellow, juicy, sweet; adheres to the stone.
Good to very good. September.

THE PLUM. 607

Hupson GAGE.
Reine Claude d’Hudson.

Raised by L.U. Lawrence, of Hudson, N. Y. Tree thrifty,
productive. Branches downy.
Fruit of medium size, oval, a little enlarged on one side of

the obscure suture. Skin yellow, clouded with green streaks ,

under the skin, and covered with a thin white bloom. Stalk
short, little more than half an inch long, inserted in a mod-
erate hollow. Flesh greenish, very juicy and melting, with a
rich, sprightly, excellent flavor. It separates from the stone
(adhering very slightly). Very good. First week in August.

IMPERIAL GAGE.

Flushing Gage. Reine Claude Impérigle.
White Gage. Prince’s Gage.

Prince’s Imperial Gage. Admiral de Rigny.
Superior Green Gage. Prince’s White Gage.

Prince’s Imperial.’

The Imperial Gage has long
enjoyed the reputation of one
of the most excellent and pro-
ductive of Plums. It was
raised at Prince’s Nursery,
Flushing, N. Y., from the seed
of the Green Gage, and the fact
of the fruit of a single tree near
Boston having produced fruit to
the value of nearly fifty dollars
annually, has often been repeat-
ed as a proof of the profit of its
cultivation for market. The
tree grows freely and rises rap-
idly, and has long dark shoots,
slightly downy.

Fruit rather above medium
size, oval, with a distinct su-
ture. Stalk nearly an inch long,
slightly hairy, and pretty stout, inserted in an even hollow.
Skin pale green until fully ripe, when it is tinged with yellow,
showing a peculiar marbling of dull green stripes, and covered
with copious white bloom. Flesh greenish, very juicy, melt-
ing, and rich, with a very slightly agreeable flavor; it sepa-
rates pretty freely from the stone. The latter is oval, and
pointed at both ends. Best. Early September.

Imperial Gage.

608 THE PLUM.

IMPERIAL OTTOMAN.

A very neat early Plum, of
good flavor, and a prolific bearer.
It has the reputation of having
been brought from Turkey, but
it is uncertain whether this is
correct. Tree vigorous, upright.
Branches long, slightly downy.

Fruit scarcely below medium
size, roundish, between Green
Gage and the American Yellow
Gage in appearance, and having
a suture on one side, from the
stalk half- way down. Stalk
downy, slender, curved, three-
fourths of an inch long, inserted
in a very slight cavity. Skin
dull yellow, clouded with darker

Imperial Ottoman. streaks, and covered with a thin

bloom. It adheres considerably

to thestone. The flesh is juicy, sweet, melting. Good to very
good. Last of July.

JEFFERSON.

If we were asked which
we think the most desir-
able and beautiful of
all dessert Plums, we
should undoubtedly give
the name of this new
variety. When fully ripe,
it is nearly equal in fla-
vor to the Green Gage,
that unsurpassable stan-
dard of flavor. But
when we contrast the
small appearance of the
Green Gage with the un-
usual size and beauty of
the Jefferson, we must
admit that it takes the
very first rank. It is
about ten days or a fort-
~ night later. than the

N Washington, ripening the

go LA BA last of August.
Jefferson. We received the Jef-

THE PLUM. 609

ferson Plum, a few years ago, from the late Judge Buel, by
whom it was raised and named. It is a good moderate grower
and regular bearer, and the crop is very handsome on the tree.
Branches slightly downy.

Fruit large, oval, slightly narrowed on one side towards the
stalk. Skin golden yellow, with a beautiful purplish-red
cheek, and covered with a thin white bloom. Stalk an inch
long, pretty stout, very slightly inserted. Suture indistinct.
Flesh deep orange; parts freely and almost entirely from the
stone, which is long and pointed. Very rich, juicy, luscious,
and high flavored. Best.

JULY GREEN GAGE.

Reine Claude de Bavay Hative. Early Bavay.

An excellent foreign vari-
ety. Tree vigorous, branches
smooth. Fruit medium,
roundish, slightly oblong.
Suture distinct, a little more
than halfround. Skin green-
ish yellow, tinged with pur-
ple in the sun, thin bloom.
Stalk rather stout. Cavity
broad, shallow. Flesh yel-
low, juicy, sweet, rich ; sep-
arates from the stone. Very
good.* Ripens the middle of

August.
July Green Gage.
LAWRENCE’S FAVORITE.
Lawrence’s Gage. Reine Claude de Lawrence.

Lawrence’s Favorite is a fruit of high merit, raised by Mr.
L. U. Lawrence, of Hudson, N. Y., from a seed of the Green
Gage.

The general appearance of the fruit is like that of its pa-
rent, except that it is much larger. It hangs well on the
tree, and its size, flavor, and productiveness should give it
a place in every garden.

Lawrence’s Favorite forms an upright tree of thrifty
growth. Young branches smooth.

610

THE PLUM.

Fruit large, heavy, roundish, a little flattened at either end.
Skin dull yellowish green, clouded with streaks of a darker
shade beneath, and coveunt with a light bluish-green bloom.

Lawrence’s Favorite.

The upper part of the fruit,

when fully ripe, is covered
with a peculiar brownish net-
work, and a few reddish dots.
Stalk short, only half an
inch long, slender, inserted
in a-narrow cavity. Flesh
greenish, resembling that of
the Green Gage, remarkably
juicy and melting, perhaps
scarcely so rich as the latter,
but with a very rich, spright-
ly, vinous flavor, and one of
the most delicious of plums.
The flesh sometimes adheres a
little when not fully ripe, but
then separates freely. Best.
Middle of August.

LOMBARD.

Bleecker’s Scarlet. Beekman’s Scarlet. Montgomery Prune.

Tree very vigorous, hardy, has strikingly crimpled leaves,
bright purple glossy shoots, very productive, popular.

Lombard.

It was called the Lombard
Plum by the Massachusetts Hor-
ticultural Society, in compliment
to Mr. Lombard, of Springfield,
Massachusetts, who first brought
it into notice in that State; and
it is said to have been received by
him from Judge Platt, of Whites-
borough, N. Y., who raised it from
seed. But it was previously well
known here by the name of .bleeck-
er’s Scarlet. Never having been
described under that name, how-
ever, we adopt the present title.

Fruit of medium size, roundish
oval, slightly flattened at either
end, Sutureobscure. Stalk quite

slender, scarcely three-fourths of an inch long, set in a broad,
abruptly narrowing cavity. Skin delicate violet red, paler in

j THE PLUM. | 611
;

the shade, dotted with red, and dusted thinly with bloom.
Flesh deep yellow, juicy, and pleasant, but not rich; adhering
to thestone. Good. Middle and last of August.

McLAvuGHiin.

Rafsed by James McLaughlin, Bangor, Me. Tree hardy,
vigorous, and productive, a valuable variety, nearly or quite
equal to Green Gage. Branches smooth.

Fruit large, nearly round, oblate, flattened at both ends.
Suture slight. Stalk three-fourths of an inch long, inserted
in a small cavity by a ring. Skin thin and tender, yellow,
dotted and marbled with red on the sunny side, and covered
with a thin bloom. Flesh dull yellow, rather firm, juicy, very
sweet and luscious, perfumed. It adheres to thestone. Best.
Last of August.

McLaughlin. . Miner.
MINER.
Hinckley. Gillett. Robinson.
Isabel. Townsend.

This is an improved variety of the wild or Chickasaw Plum ;
originated with Mr. Miner, Lancaster, Pa. Tree hardy, vigor-
ous, blossoms late, very productive, and valuable as a cooking

‘and market fruit. Branches smooth, dark red.

Fruit medium, roundish oblong, pointed at apex. Skin
dark purplish red, with a fine bloom. Stalk medium, slender,
inserted ina small cavity. Flesh soft, juicy, vinous; adheres
to the stone. Early October.

612 THE PLUM.

OULLIN’s GOLDEN.

Reine Claude @’Oullins. Oullin’s Golden Gage. '
Reine Claude Précoce. Monstrueuse d’Oullins.
Ouillin’s Gage. .

This is a German Plum, large and showy. Tree very vig-
orous and productive, with smooth branches, stout, short
jointed.

Oullin’s Golden,

Fruit large, roundish inclining to oblong. Suture broad
and shallow, ending at apex, which is shallow. Skin pale green-
ish yellow, covered with a thin whitish bloom, and sometimes
a few red dots in the sun. Stalk of medium length, slender,
inserted in a large deep cavity. Flesh greenish yellow, juicy,
sugary, and rich; adheres slightly to the stone at one edge,
which is small and rather thin. Ripens from the middle to
the last of August.

Ponn’s SEEDLING.
Plum de 1I’Inde. Fonthill. Pond’s Purple.

English origin. Tree very vigorous and productive ; a beau-
tiful fruit. Branches smooth, grayish. |
Fruit very large, oval, tapering a little towards the stalk,
sometimes with a mamelon neck. Skin yellowish, nearly cov-

THE PLUM. 613

ered with bright red or carmine, having a thin whitish bloom,
and sprinkled with brownish dots. Flesh yellow, a little
coarse, juicy, and sugary, but not rich, Good. Middle of
September.

Pond’s Seedling (English).

PRINCE ENGLEBERT.

From Belgium. This is a promising variety for market
growing, as the tree is a great bearer, and the fruit valua-
ble for dessert and cooking. Tree vigorous. Branches
smooth.

Fruit large, oblong oval. Suture very slight, one side a
little enlarged. Skin very deep purple, sprinkled with brown
dots, and covered with adeep blue bloom. Stalk rather stout,
set in a deep cavity. Flesh yellowish green, juicy, sugary ;
separates from the stone. Very good. Last of August.

614 THE PLUM.

Prince Englebert. Prince’s Yellow Gage.

PrRINCcE’s YELLOW GAGE.

American Yellow Gage of some. White Gage of some.

The Yellow Gage was raised so long ago as the year 1783,
by the elder Mr. Prince, of Flushing, L. [. Its great hardi-
ness and productiveness, joined to its rich, sugary flavor, make
it a favorite sort. Branches smooth, short-jointed, and the
tree forming a large spreading head.

Fruit a little above medium size, oval, rather broadest to-
wards the stalk. Suture a mere line. Skin golden yellow, a
little clouded, and covered with a copious white bloom. Stalk
an inch long, inserted in a small round cavity. Flesh deep
yellow, rich, sugary, and melting, though sometimes rather
dry; parts freely from the stone. Very good. Early in’
August.

PRUNE D’ AGEN.

D’ Agen. Robe de Sergent. St. Maurin.
Prune d’Ast. Agen Datte. Prune de Brignole of some.
Prune du Roi.

A foreign variety of excellent quality. Tree of moderate
growth. Branches smooth. Very productive.
Fruit medium size, oval, slightly necked. Suture small.

THE PLUM. 615

Skin violet purple, covered with a thick bloom and numerous
small dots. Stalk nearly an inch long, a little curved, set in
-asmall depression. Flesh greenish yellow, juicy, sugary, rich,
and delicious, slightly adherent to the stone. Best. Middle
and last of September.

Prune d@’Agen. Purple Favorite.

PuRPLE FAVORITE.

This delicious fruit received its name from us some years
ago. The tree from which the stock now in this country was
derived, stood for many years (until it died of old age) in the
centre of the principal garden here, and was planted by the
father of the author. Its origin we were never able to learn,
and we have not been able during all our pomological re-
searches and comparisons to identify it with any other sort.

The Purple Favorite, when in perfection, is not surpassed
by any other Plum in luscious flavor. It is more juicy and
melting than the Purple Gage, and has some affinity to the
Diaprée Rouge, or Mimms. It should have a place in every
garden, as it bears well, and is very hardy. In the nursery
it has the dwarfish habit of the Green Gage, but more slender
shoots. Branches nearly smooth, short-jointed.

Fruit medium size, often large, roundish obovate. Suture
none. Skin light brown in the shade, brownish purple in the
sun, dotted with numerous golden specks, and dusted with
thin, light blue bloom. Stalk three-fourths to one inch long,
set in a very slight depression. Flesh pale greenish, very

616 THE PLUM.

juicy, tender, melting, with a luscious sweetness. Parts freely
from the stone, which is very small and roundish. Best.
Begins to ripen about the 20th of August, and will hang for
a fortnight on the tree. |

PuRPLE GAGE.

Reine Claude Violette. Violette Queen Claude.
Die Violette Kénigin Claudie. Violet Gage.

The Purple Gage holds the first place for high flavor among
purple plums abroad. Although it is well known in France
under the title of the Reine Claude Violette, as in England
under that of the Purple Gage, yet its native country is
not precisely determined. ‘Tree
moderately vigorous. Branches
smooth, much like those of the
Green Gage.

Fruit medium sized, shaped like
the Green Gage, roundish, a little
flattened. Suture shallow, but
distinct. Stalk an inch long, rath-
er thick, set in a narrow cavity.
Skin a little thick, violet, dotted
with pale yellow, and covered
with a light blue bloom. Flesh
greenish yellow, rather firm, rich,
sugary, and very high-flavored ;
separates from the stone, which
Parnid age. is oval and compressed. Ripens

rather late, and will hang on the
tree—shrivelling a little, but not cracking—all the month of
September. Very good.

REAGLE’s GAGE.

Another of the seedlings raised by C. Reagles, Schenec-
tady, N. Y., from seed of the Washington. Tree vigorous,
upright. Branches smooth.

Fruit medium, nearly globular. Suture broad and shal-
low. Apex sunken. Skin greenish yellow, with splashes of
darker green, and covered with a bloom. Stalk medium in
length and thickness. Cavity large. Flesh greenish yellow,
juicy, sweet, slightly vinous; separates from the stone. Very
good. Last of August.

THE PLUM, 617

Reagle’s Gage. Red Gage.

Rep GAGE.

An American Plum, of delicious flavor, very hardy, and a
prodigious bearer. It is a seedling raised from the Green
Gage by the elder Wm. Prince, of the Flushing Nurseries, in
1790. It grows very vigorously, and is distinguished, when
young, by its deep green crimped foliage. Branches dark
reddish, smooth.

Fruit about as large as the Green Gage, but more oval,.
regularly formed. Skin brownish or brick red, with little
bloom. Stalk rather slender, set in a narrow cavity. Flesh
greenish amber, very juicy, melting, sugary, and luscious. It
parts freely from the stone, which is small: Best. Middle
of August.

ROYALE DE TOURS.
Royal Tours.

A French variety, received from several sources, but they
do not agree, neither do the authorities ; some say a freestone,
and others a cling. Branches always quite downy.

Fruit large, roundish, but marked with a large and deep
suture, extending quite half round, and enlarged on one side.
At the apex is a small, white, depressed point. Skin lively
red in the shade, deep violet in the sun, with many minute
golden dots, and coated with a thick blue bloom. Stalk half
to three-fourths of an inch long, stout, set in a narrow cavity.

618 THE PLUM.
Flesh greenish, rather firm, with a rich, high-flavored, abun. __
dant juice. Good to very good. Middle of August.

Royale de Tours. Royale Hative.

RoyaLeE HATIVvE.
Karly Royal. Marian.

An early Plum, of French origin. Tree vigorous, with
stout, short branches. Branches very downy.

Fruit of medium size, roundish, a little wider towards the
stalk. Skin light purple, dotted (and faintly streaked) with
brownish yellow, and covered with a blue bloom. Stalk half
an inch long, stout, inserted with little or no depression.
Flesh yellow amber, with rich, high flavor, and parts from
the stone (adhering slightly till ripe). Very good. Early
August.

Saint CATHERINE.

Among the fine old varieties of late Plums the St. Cathe-
rine is one of the most celebrated. In France it is raised in
large quantities, in some districts making the most delicate
kind of prunes. It is also much esteemed for preserving,
and is of excellent quality for the dessert. Branches smooth,
upright, rather slender.

Fruit of medium size, obovate, narrowing considerably
towards the stalk, and having a strongly marked suture on
one side. Stalk three-fourths of an inch or more long, very
slender, inserted in a slight cavity. Skin very pale yellow,
overspread with thin white bloom, and occasionally becoming

THE PLUM. 619

a little reddish on the sunny side. Flesh yellow, juicy,

rather firm, and adheres partially to the stone. In flavor it
is sprightly, rich, and perfumed. Very good. Middle to
last of September.

Saint Catherine. Schenectady Catherine.

ScHENECTADY CATHERINE.

Origin, Schenectady, N. Y. Tree vigorous, very produc-
tive. Branches smooth, grayish.

Fruit medium, roundish oval. Suture shallow on one side.
Skin reddish purple, covered with a thin blue bloom. Stalk
of medium length, slender, set in a small cavity. Flesh
greenish yellow, very juicy, sugary, and rich ; separates freely
from the stone. Very good. First of September.

SmitH’s ORLEANS.
Violet Perdrigon, incorrectly. Red Magnum Bonum of some.

Smith’s Orleans, the largest and finest of this class of
Plums, is a native variety raised from the old Orleans by Mr.
Smith, of Gowanus, Long Island. It is one of the most vig-
orous of all plum-trees, making straight, glossy, reddish pur-
ple shoots, with dark green crimped leaves. Very produc-
tive. Bearing branches smooth, or nearly so.

Fruit large, often of the largest size, oval, rather widest
towards the stalk, a little irregular, with a strongly marked
suture on one side. Stalk quite small and slender, little
more than half an inch long, inserted in a deep narrow cavi-

620

THE PLUM.

ty. Skin reddish purple, covered with a deep blue bloom.
Flesh deep yellow, a little firm, very juicy, with a brisk, rich,
vinous flavor (not sweet and cloying), and adheres to the
stone. Good to very good. 20th to the last of August.

Smith’s Orleans.

TRANSPARENT GAGE.

Reine Claude Diaphane.

Diaphane Laffay.

Transparent Gage.

Prune Diaphane Laffay.
Reine Claude Transparent.
Diaphane.

A French variety, evi-
dently from seeds of the
Green Gage, raised by M.
Laffay, of Paris. Tree vig-
orous, with long, stout, and
smooth branches.

Fruit rather large, round-
ish inclining to oblate. Su-
ture shallow, ending at apex,
which is large and quite
deep. Skin pale yellow, of-
ten much shaded with light
bright red where exposed,
and covered with a thin
whitish bloom. Stalk short
and quite stout, inserted in

THE PLUM. 621

a medium or rather large cavity. Flesh deep yellow, juicy,
sugary, rich, and luscious, adheres to the stone, which is
small, roundish, and quite thick. Ripens the middle of Sep-
tember.

‘WASHINGTON.
Bolmar. Bolmer’s Washington. Parker’s Mammoth.
Bolmer. Franklin. Washington Jaune.
New Washington. Irving’s Bolmar. Philippe I.
Jackson.

The Washington, although not equal to the Green Gage
and two or three others in high flavor, yet its great size, its
beauty, and the vigor and hardiness of the tree, are qualities
which have brought this
noble _ fruit into notice
everywhere. The parent
tree grew originally on De-

,lancey’s farm, on the east

side of the Bowery, New
York, but, being grafted
with another sort, escaped
notice until a sucker from
it, planted by Mr. Bolmer,
a merchant in Chatham
Street, came into bearing
about the year 1818, and
attractel universal atten-
tion by the remarkable
beauty and size of the
fruit. In 1821 this sort
was first sent to the Hor-
ticultural Society of Lon-
don, by the late Dr. Ho- Washington.
sack,

The Washington has remarkably large, broad, and glossy
foliage, is a strong grower, and forms a handsome round head.
Wood light brown, downy.

Fruit of the largest size, roundish oval, with an obscure
suture, except near the stalk. Skin dull yellow, with faint
marblings of green; but when well ripened, deep yellow, with
a pale crimson blush or dots. Stalk scarcely three-fourths of
an inch long, a little downy, set in a shallow, wide hollow.
Flesh yellow, firm, very sweet and luscious, separating freely
from the stone. Good to very good. Middle to the last of
August. ai

i ae THE PLUM.

YrELLtow Eace.

White Magnum Bonum. White Imperial
Askew’s Golden Egg. White Holland.

Egg Plum. Dame Aubert.

White Egg. Dame Aubert blanche.
Magnum Bonum. Dame Aubert jaune.
Yellow Magnum Bonum* Impériale blanche.
White Mogul. Grosse Luisante.
Wentworth. Prune d’Inde blanc.

The White Magnum Bonum, or Egg Plum, as it is almost
universally known cn is a very popular fruit, chiefly on
account of its large and
splendid appearance, and a
slight acidity, which ren-
ders it admirably fitted for
making showy sweatmeats
or preserves. When it is
raised in a fine warm sit- *
uation, and is fully ma-
tured, it is pretty well
fiavored, but ordinarily it
is considered coarse, and
as belonging to the kitchen
and not to the dessert.
Branches smooth, long.
Fruit of the largest size,
measuring six inches in
its longest circumference,
oval, narrowing a good

. deal to both ends. Su-

ture well marked. Stalk

. about an inch long, stout,
inserted without cavity in

a folded border. Skin yel-

low, with numerous white

Yellow Egg. dots, covered with thin

white bloom; when fully

ripe, of a deep gold color. Flesh yellow, adhering closely to

the stone, rather acid until very ripe, when it becomes sweet,

though of only second-rate flavor. Stem long, and pointed at

both ends. A pretty good bearer, though apt, in light soils,
to drop from the tree before matured. Middle of August.

* There is really no practical difference between the White and the
Yellow Magnum Bonum. The fruit is precisely similar in appearance
and quality, though the growth of the two trees may not fully agree.

THE POMEGRANATE, 623

ORNAMENTAL VARIETIES.

There are few varieties of Plums which are considered
purely ornamental. One, however, is a remarkable exception
to this, as it is scarcely exceeded in beauty in the month of
May by any other flowery shrub—we mean the Dovus.eE-
FLowERING Stor. It is a large shrub, only 10 or 12 feet
high, with quite slender shoots and leaves, but it is thickly
sprinkled, every spring, with the prettiest little double white
blossoms about as large as a sixpence, resembling the Lady
Banks Roses. It is one of the greatest favorites of the
Chinese and Japanese—those flower-loving people.

The Common EnexisH Siok, or Blackthorn (Prunus spino-
sa), is rather an ornamental tree in shrubbery plantations.
The branches are more thorny than those of the common
Damson, and the fruit is nearly round, quite black, but cov-
ered with a thick blue bloom. In the spring this low tree is
a perfect cloud of white blossoms.

The DovuBLE-BLOSsOMED Puium has large and handsome
double white flowers. Except in strong soils, however, they
are apt to degenerate and become single, and are, indeed, al-
ways inferior in effect to the Double Sloe.

CHAPTER XXIX.

THE POMEGRANATE.

Punica granatum, L.; Granatacea, of Botanists.
Grenadier, of the French; Granatenbaum, German; Meélagrano,
Italian; Granado, Spanish.

Tuis unique fruit, the most singularly beautiful one that
ever appears at the dessert, is a native of China and the
South of Europe. It grows and bears very readily in this
country, as far north as Maryland and the Ohio River,
though the fruit does not always mature well north of Caro-
lina, except in sheltered places. -It is even hardy enough to
stand the winter here, and will bear very good fruit if trained
as an espalier and protected in winter.

The fruit is as large as an apple. Its skin is hard and
leathery, of a yellowish orange color, with a rich red cheek.
It is crowned in a peculiar manner with the large calyx,
which remains and increases in size after the flower has fallen.

624 THE POMEGRANATE.

There is a pretty bit of mythological history told by Rapin,
the French poet, respecting this fruit. Bacchus once be-
guiled a lovely Scythian girl, whose head had been previously
turned by the diviners having prophesied that she would some
day wear a crown, and who, therefore, lent a willing ear to his
suit. The fickle god, however, not long after abandoned her,
when she soon died of grief. Touched at last, he metamor-
phosed her into a pomegranate-tree, and placed on the sum-
mit of its fruit the crown (calyx) which he had denied to his
mistress while living.

The fruit of the common Pomegranate is acid, but the cul-
tivated variety bears fruit of very agreeable, sweet flavor.
The interior of the fruit consists of seeds enveloped in pulp,
much like those of the gooseberry, but arranged in compart-
ments, and of the size and color of red currants. Medicinally,
it is cooling and much esteemed, like the orange, in fevers
and inflammatory disorders.

The tree is of low growth, from twelve to twenty feet, with
numerous slender, twiggy branches, and is very ornamental
in garden scenery, either when clad with its fine scarlet flow-
ers or decked with fruit, which hangs and grows all summer,
and does not ripen till pretty late in the season. It is well
worthy of a choice sheltered place at the North, on a wall or
espalier rail, where it can be slightly protected with mats or
straw in winter; and it deserves to be much more popular
than it now is in every Southern garden. If raised in large
quantities there, it would become a valuable fruit for sending
to the northern cities, as it is now constantly sent from the
South of Europe to Paris and London. Hedges are very
often made of it near Genoa and Nice.

PROPAGATION AND CuLTURE. This tree is readily propa-
gated by cuttings, layers, suckers, or seeds. When by seeds,
they shbidd be sown directly after they ripen, otherwise they
seldom vegetate. Any good rich garden soil answers well for
the Pomegranate; and, as it produces little excess of wood,
it needs little more in the way of pruning than an occasional
thinning out of any old or decaying branches.

VARIETIES. There are several varieties. The finest, viz. :—

1. THe Sweer-Fruirep Pomegranate (Grenadier @
Fruit Doux), with sweet and juicy pulp.

2. THE Supacip Fruirep Pomegranate ; the most com-
mon variety cultivated in gardens.

3. THe Witp or Acip-FRuUITED Pomegranate, with a
sharp, acid flavor, which makes an excellent syrup.

Besides these, there are several double-flowering varieties
of the Pomegranate, which are very beautiful, but bear no:
fruit. They are also rather more tender than the fruit-bear-

THE QUINCE, 625

ing ones. The finest are the DousteE Rep Pomegranate,
with large and very splendid scarlet blossoms, and the
Doustre WuitE Pomegranate, with flowers nearly white.
There are also the rarer varieties, the YELLOW FLOWERED
and the VARIEGATED FLOWERED Pomegranate, seldom seen
here, except in choice green-house collections.

CHAPTER XXX.

THE QUINCE.

Cydonia vulgaris, Dec.; Rosacee, of Botanists.
Coignassier, of the French ; Quittenbawm, German ; Kivepeer, Dutch ;
Cotogno, Italian; and Membrillo, Spanish. »*

THE Quince is a well-known hardy, deciduous tree, of
small size, crooked branches, and spreading, bushy head. It
is indigenous to Germany and the South of Europe; and it
appears first to have attracted notice in the city of Cydon,
in Crete or Candia, whence its botanical name, Cydonia.
The fruit is of a fine golden yellow, and more nearly resem-
bles that of the orange than any other. It was even more
highly esteemed by the Greeks and Romans, for preserving,
than by us. ‘ Quinces,” says Columella, “not only yield
pleasure, but health.”

The Quince seldom grows higher than fifteen feet, and is
usually rather a shrub than a tree. Its large white and pale
pink blossoms, which appear rather later than those of other
fruit-trees, are quite ornamental; and the tree, properly
grown, is very ornamental when laden in October and No-
vember with its ripe golden fruit.

Usrs.—The Quince is, in all its varieties, unfit for eating
raw. It is, however, much esteemed when cooked. For
preserving it 1s everywhere valued, and an excellent marma-
lade is also made from it. Stewed, it is very frequently used
to communicate additional flavor and piquancy to apple-tarts,
pies, or other pastry. In England, wine is frequently made
from the fruit by adding sugar and water, as in other fruit
wines ; and it is a popular notion there that it has a most
beneficial effect upon asthmatic patients. Dried Quinces are
excellent.

In this country large plantations are sometimes made of
the Quince; and as it is in good soil a plentiful bearer, it is
considered one of the most valuable market fruits. The

626 THE QUINCE.

Apple Quince is the most productive and salable; but as the
Pear Quince ripens and can be sent to market much later, it
frequently is the most profitable. The Angers is also a pro-
fitable market sort, producing abundantly, and keeping
equally as well as the Pear-shaped.

PROPAGATION.—The Quince is easily propagated fromseed,
layers, or cuttings. From seeds the Quince is somewhat
liable to vary in its seedlings, sometimes proving the apple-
shaped and sometimes the pear-shaped variety. Cuttings
prepared in the autumn, heeled-in, and protected during win-
ter, and planted in a shaded situation early in the spring,
root very easily, and this is perhaps the simplest and best |
way of continuing a good variety. Another way is to bud
upon free-growing sorts, as that of the Angers.

Quince stocks are extensively used in engrafting or budding
the pear, when it is wished to render that tree dwarf in its
habit. 4 ;

Sort AND CuLtTuRE.—The Quince grows naturally in rather
moist soil, by the side of rivulets and streams of water.
Hence it is a common idea that it should always be planted
in some damp, neglected part of the garden, where it usually
receives little care, and the fruit is often knotty and inferior.

This practice is a very erroneous one. No tree is more
benefited by manuring than the quince. In a rich, mellow,
deep soil, even if quite dry, it grows with thrice its usual
vigor, and bears abundant crops of large and fair fruit. It
should therefore be planted in a deep and good soil, kept in
constant cultivation, and it should have a top-dressing of
manure every season when fair and abundant crops are
desired. As to pruning or other care, it requires very little
indeed—an occasional thinning out of crowding or decayed
branches being quite sufficient. Thinning the fruit when
there is an overcrop improves the size of the remainder.
Twelve feet apart is a suitable distance at which to plant this
tree.

The Quince, like the apple, is occasionally subject to the
attacks of the borer and a few other insects, which a little
care will prevent or destroy. For their habits, we refer the
reader to the Apple.

VARIETIES.

ANGERS.

This is the variety most generally used for stocks on which
to bud the pear. It is only within a few years that its value
as a fruit has been known. The tree is one of the most

THE QUINCE. 627

thrifty growing, and an abundant bearer. It does not cook
quite as tender as the apple, but will keep much longer. In
form it is much like the apple, but the flesh is a little harsher
and more acid.

APPLE-SHAPED: QUINCE.

Orange Quince.

This is the most popular variety in this country. It bears
large roundish fruit, shaped much like the apple, which stews
quite tender, and is of very excellent flavor. It also bears
most abundant crops. Leaves oval.

There are several inferior varieties of the Apple Quince.
The true one bears fruit of the size of the largest apple, fair
and smooth, and a fine golden color.

PEAR-SHAPED QUINCE.

Oblong Quince.

The Pear-shaped Quince is drier and of firmer texture than
the foregoing. It is rather tough when stewed or cooked,
the flesh is less lively in color, and it is therefore much less
esteemed than the apple-shaped variety. The fruit is of
medium size, oblong, tapering to the stalk, and shaped much
like a pear. The skin is yellow. The leaves are oblong
ovate. It ripens about a fortnight later than the apple-
shaped, and may be preserved in a raw state considerably
longer.

PORTUGAL QUINCE.

The Portugal Quince is rather superior to all others in
quality, as it is less harsh, stews much better, and is alto-
gether of milder flavor, though not fit for eating raw. For
marmalade and baking it is much esteemed, as its flesh turns
a fine purple or deep crimson when cooked.

The leaf of the Portugal Quince is larger and broader
than that of the common quince, and the growth of the tree
is stronger. The fruit is of the largest size, oblong ovate,
obtuse. The skin is in color not so deep an orange as that
of the other sorts.

The Portugal Quince is unfortunately a shy bearer, which
is the reason why it has never been so generally cultivated as

the Apple Quince.

628 THE QUINCE.

Rea’s SEEDLING.
Van Slyke.

A new seedling, raised by Joseph Rea, Coxsackie, Greene
Co., N. Y. It is a superb fruit, averaging one-third larger
than the apple or orange quince, of the same form and color,
fair and handsome, and equally as good, and by some pre-
ferred to the apple quince for culinary purposes. Tree
healthy, a thrifty grower, and moderately productive—an
acquisition.

Ornamental Varieties.—There are two or three ornamental
varieties of the Quince, which are natives of China and Japan,
and are now among the most common and attractive of our

garden shrubs. They are the following :—

CHINESE QUINCE.

We have had this pretty shrub in our garden for several
years, where it flowers abundantly, but has as yet produced
no fruit. The leaves are oval, somewhat like those of the
common Quince, but with a shining surface. The flowers
are rosy red, rather small, with a delicate violet odor, and
have a very pretty effect in the month of May, though much
less showy than those of the Japan Quince. The fruit is
described as large, egg-shaped, with a green skin and a hard
dry flesh, not of any value for eating. The leaves assume a
beautiful shade of red in autumn.

JAPAN QUINCE.
Cydonia Japonica. Pyrus Japonica.

The Japan Quince is a low thorny shrub, with small dark
green leaves. It is the most brilliant object in the shrubbery
during the month of April, the branches being clothed with
numerous clusters of blossoms, shaped like those of the
Quince, but rather larger, and of the brightest scarlet. The
fruit which occasionally succeeds these flowers is dark green,
very hard, and having a peculiar and not unpleasant smell.
It is entirely useless. . ;

The Wuire, or BiusH Japan Quince (C. Jap. fl. albo),
resembles the foregoing, except that the flowers are white and
pale pink, resembling those of the common apple-tree.

THE RASPBERRY, 629

CHAPTER XXXL

THE RASPBERRY.

Rubus Ideus, 4; Rosacee, of Botanists.
Framboisier, of the French; Himbeerstrauch, German; Framboos,
Dutch; ovo ideo, Italian; and F’rambueso, Spanish.

THE Raspberry is a low deciduous shrub, which in several
forms is common in the woods of both Europe and America.
The large-fruited varieties most esteemed in our gardens have
all originated from the long cultivated Mtubus Jdeus, or
Mount Ida bramble, which appears first to have been intro-
duced into the gardens of the South of Europe from Mount
Ida. It is now quite naturalized in some parts of this coun-
try. Besides this, we have in the woods the common black
raspberry, or thimbleberry (Atubus occidentalis, L.), and the
red raspberry (Atubus strigosus, Michx.), with very good
fruit.

The name raspberry (/taspo, Italian), is probably from the
rasping roughness of prickly wood. The term raspis is still
used in Scotland.

Usrs.—The raspberry is held in general estimation, not
only as one of the most refreshing and agreeable subacid
fruits for the dessert, but it is employed by almost every
family in making preserves, jams, ices, sauces, tarts, and jel-
lies ; and on a larger scale by confectioners for making syrups,
by distillers for making raspberry brandy, raspberry vinegar,
&c. Raspberry wine, made in the same way as that of cur-
rant, is considered the most fragrant and delicious of all
home-made wines.

Succeeding the strawberry at the beginning of summer,
when there is comparatively little else, this is one of the
most invaluable fruits, and, with the strawberry, generally
commands the attention of those who have scarcely room for
fruit-trees. It is, next to the strawberry, one of the most
wholesome berries, and not being liable to undergo the
acetous fermentation in the stomach, it is considered beneficial
in cases of gout or rheumatism. ~

PropaGaTion.—The raspberry is universally propagated by
suckers, or offsets, springing up from the main roots. It
may also be grown from pieces of the roots, two or three
inches long, and planted in a light sandy soil early in the
spring, covering about one inch deep, and adding a slight
coat of light mulch to prevent the earth from drying or bak-
ing. The Black Caps, Yellow Caps, and the Purple Cane

e
Ae,

630 THE RASPBERRY.

varieties are grown from burying the tips of canes in the lat-
ter part of August or September, or as soon as the ends of
the canes stop growing, about one inch deep, when they will
form roots and make good plants for transplanting the follow-
ing spring. Seeds are only planted when new varieties are
desired. ‘The seedlings come into bearing at two or three
years of age.

Som and CuLturE.—The best soil is a rich. deep loam,
rather moist than dry, but the raspberry will thrive well in
any soil that is rich and deep.

In making a plantation of raspberries, plant the suckers
or canes in rows, from three to four feet apart, according to
the vigor of the sort. Two or three suckers are generally
planted together, to form a group or stool, and these stools
may be three feet apart in the rows, or they may be set one
pliant in a place, at distances of one foot to eighteen inches
along in the row.

The plantation being made, its treatment consists chiefly in
a single pruning every year, given early in the spring. To
perform this, examine the stools in April, and leaving the
strongest shoots or suckers, say about three or five to each
stool, cut away all the old wood and all the other suckers.
The remaining shoots should have about a foot of their ends
cut off, as this part of the wood is feeble and worthless. It
is also a good plan, soon after the fruit is gathered, to cut out
the old canes which have fruited, so as to give the new a
better chance to ripen. With a light top-dressing of ma-
nure, the ground should then be dug over, and little other
care will be requisite during the season, except keeping down
the weeds.

When very neat culture and the largest fruit are desired,
more space is left between the rows, and after being pruned
the canes are tied to long lines of rods or rails, like an espa-
lier, by which means they are more fully exposed to the sun
and light.

For field culture, the European varieties ought to be
planted four or five feet apart each way, which gives room
for the plow and cultivator to work both ways. The Black
Cap varieties should be five or six feet each way, and the
growing canes of these should be stopped or shortened in
when about three feet high, which causes them to grow
stocky and throw out lateral shoots, and these should be cut
back to within eighteen inches or two feet the following
spring.

A fine crop of the autumnal varieties of raspberries is
readily obtained by cutting down the canes over the whole

THE RASPBERRY. 631

stool, in the spring, to within a few inches of the ground.
They will then shoot up new wood, which comes into bearing
in August or September.

We have found a light application of salt, given with the
top-dressing of manure in the spring, to have a most benefi-
cial effect on the vigor of the plants and the size of the fruit.

A plantation of raspberries will be in perfection at the
third year, and after it has borne about eight or ten years it
must be broken up and a new one formed on another plot of
ground.

All the raspberries, except the hardy American varieties,
should be pruned in the fall. After which bend the canes
gently on the ground, and cover them an inch or two deep
with earth; let them remain in the spring until the cold
winds are over, or until the buds begin to swell, then take
them up and tie them to stakes or frames.

VARIETIES.—The finest raspberries in general cultivation for
the dessert are the Hudson River Antwerp, Fastollf, Orange,
Belle de Pallan, Knevett’s Giant, French, Franconia, and
Clarke.

The common American Red is most esteemed for flavoring
liqueurs or making brandy, and the American Black is pre-
ferred by most persons for cooking and drying. The Ever-
bearing varieties are valuable for prolonging the season of
this fruit till late frosts.

ARNOLD’s ORANGE.

Originated with Charles Arnold, Paris, Qntario, C. W.
Canes strong, branching, yellowish brown, almost smooth,
and produce but few suckers.

Fruit large, somewhat shorter than Brinckle’s Orange, and
of a darker orange color, unsurpassed by any for rich flavor.

(Arnold’s MS.)
BELLE DE PALUAU. ‘

A new French variety, of good promise. Canes strong,
vigorous, upright. Spines short, purplish, rather slender,
and numerous at base.

Fruit very large, conical, a little obtuse, bright light crim-
son. Grains large, regular, a few hairs. Flesh quite firm,
juicy, rich. Very good. Separates freely from the germ in
picking.

CLARKE,

Raised by E. E. Clarke, New Haven, Conn. Canes very
strong, vigorous, upright. Spines, purplish, rather long and

632 THE RASPBERRY.

stiff. Foliage large, flat, and thick, and endures heat and
cold better than any European kind we have. It is not
entirely hardy, but more so than any foreign sort, and pro-
duces better crops by being covered. It is better suited to
light sandy soils than any of its class.

Fruit large, conical, regular. Grains large, quite hairy,
bright crimson. Flesh rather soft, juicy, sweet, and excellent.

DOoOoLITTLE.

American Improved. Joslyn’s Black Cap.
Doolittle’s Black Cap. Joslyn’s Improved.
Joslyn’s Improved Black Cap.

Introduced by Leander Joslyn, of Phelps, Ontario Co.,
N. Y. Canes very vigorous, branching. Spines whitish, stout,
and numerous. Very productive.

Fruit similar to American Black, but an improvement on
it, and is one of the best of its class for market.

FASTOLLF.
Filby.

The Fastollf Raspberry is an English variety of high repu-
tation. It derives its name from having originated near the
ruins of an old castle so-called, in Great Yarmouth. Canes
strong, rather erect, branching, light yellowish brown, with
few pretty strong bristles.

Fruit very large, obtuse or roundish conical, bright pur-—
plish red, rich and high-flavored, slightly adhering to the germ
in picking.

FRANCONIA.
Abel,

. This was imported from Vilmorin, of Paris, under this
name, by 8. G. Perkins, Esq., of Boston, some years ago. Its
crops are abundant, the fruit is firm, and bears carriage to
market well, and it ripens about a week later than Red Ant-
werp. It is one of the finest for preserving. Canes strong.
spreading, branching, yellowish brown, with scattered, rather
stout purple spines. Leaves rather large, very deep green.

Fruit large, obtuse conical, dark purplish red, of a rich
acid flavor, much more tart and brisk than that of the Red
Antwerp.

Naomi so closely resembles this in growth, fruit, &c., that
we are unable to see any difference, yet it is claimed to be a

THE RASPBERRY. 633

seedling, differing in the canes being more hardy and the
grains of less size, dc.

GOLDEN THORNLESS.

A large variety of the American white or yellow, intro-
duced from the West by Purdy & Johnston, of Palmyra,
N. Y. It is moderately vigorous, very productive, and has
but few spines.

Fruit equal in size to the McCormick, oblate, occasionally
conical, slight bloom, dull orange or darker than the Ameri-
can yellow, rather, firm, juicy, sweet and pleasant.

HORNET.

Raised by Souchet, near Paris, very productive. Canes
very strong, vigorous, upright. Spines purplish, rather stout,
and numerous at the base.

Fruit very large, conical, often irregular. Grains large,
quite hairy, compact, crimson. Flesh rather firm, juicy,
sweet, and good. Separates freely.

Hupson River ANTWERP.
New Red Antwerp.

Origin unknown, but as far as we have been able to trace
it, was first brought to this country by the late Mr. Briggs, of
Poughkeepsie, N. Y. Its firmness of flesh and parting read-
ily from the germ, together with its productiveness, render it
the most popular variety for market. Canes short, but of
sturdy growth, almost spineless, of a very peculiar gray or
mouse color. ;

Fruit large, conical. Flesh firm, rather dull red, with a
slight bloom, not very juicy, but of a pleasant, sweet flavor.

KNEVETT’s GIANT.

This is one of the strongest growing varieties. Very pro-
ductive, and of excellent flavor. Canes strong, erect. Spines
small, reddish, very few.

Fruit of the largest size, obtuse, conical, deep red, firm in
texture, and hangs a little to the germ in picking. Berries
sometimes double, giving them a cock’s-comb appearance.

634 THE RASPBERRY.

McCormick.

Miami Black Cap. Large Miami Black Cap. Mammoth Cluster
Collinsville Miami. Improved Miami. Superior Miami.

A variety of the American Black Cap, with stronger and
more vigorous canes, having fewer spines, and more produc-
tive, and is the largest and best Black Cap we have yet seen.

Fruit similar in form to American Black Cap, but of much
larger size, of deeper color, more bloom, juice, and sweetness.

Out1o Ever-BEARING.

Ohio Raspberry.

This is a native of Ohio. It is precisely like the American
Black Raspberry, or Black Cap, in all respects, except that
it has the valuable property of bearing abundant crops of
fine fruit till late in the season.

ORANGE,

Brinckle’s Orange.

Originated with Dr. W. D. Brinckle. It is unquestiona-
bly the largest and finest flavored light-colored Raspberry
yet known, and deserves a place in every garden. Canes
strong, branched. Strong white spines. Very productive.

Fruit large, conical, sometimes ovate, beautiful orange
color. Grains large. Flesh juicy, a little soft, sweet, rich.
Excellent.

PHILADELPHIA.

Supposed a chance native variety, found wild in the county
of Philadelphia, Pa. The canes have proved hardy, very pro-
ductive, and well suited to light soils in the southern portions
of the Middle States. Canes vigorous, tall, branching, almost
free from spines.

Fruit medium, roundish, dark crimson or purplish red.
Flesh rather soft, moderately juicy, mild subacid; separates
freely. Good.

PurpPLE CANE.

Purple Prolific. English Purple. Red Prolific,
Huntsville. English Red. Allen, erroneously.

A native variety. Canes strong and tall, often branching,

THE STRAWBERRY. 635

reddish purple. Spines rather long, stiff, and moderately
numerous.

SenEcA Brack Cap.

A variety of the American Black Cap, raised by Mr. Dell,
of Seneca Co., N. Y. Itis larger and later than Doolittle,
very vigorous, very productive. Spines reddish, strong and
numerous.

Fruit rather larger than Doolittle, not as black, but with a
shade of purple, light bloom, juicy, and sweet.

SURPRISE.

This is another variety of the American Black Cap, found
wild and introduced to notice by George Husman, of Bluffton,
Mo. In growth its canes have few and short spines, and
have stiff upright branches.

The fruit is larger, more conical, darker in color, with a
peculiar deep bloom, and fewer seeds than the Common Black
Cap.

CHAPTER XXXII.

THE STRAWBERRY.

Fragaria (of species), L. Rosacew, of Botanists.
Fraisier, of the French ; Hrdbeerpflanze, German; Aadbezie, Dutch ;
Pianta di Fragola, Italian; and Fresa, Spanish.

THE Strawberry is the most delicious and the most whole-
some of all berries, and the most universally cultivated in all
gardens of temperate climates. It isa native of the tem-
perate latitudes of both hemispheres,—of Europe, Asia, North
and South America,—though the species found in different
parts of the world are of distinct habit, and have each given
rise, through cultivation, to different classes of fruit.

The name of this fruit is by some understood to have
arisen from the common and ancient practice of laying straw

‘between the plants to keep the fruit clean. Another reason

of the origin of the name comes from the custom of children
stringing the berries on straws.

In the olden times the variety of strawberries was very
limited, and the garden was chiefly supplied with material for
new piantations from the woods. Old Tusser, in his ‘ Five
Hundred Points of Good Husbandry,” points out where the

636 THE STRAWBERRY.

best plants of his time were to be had, and turns them over
with an abrupt, farmer-lixe contempt of little matters, to
feminine hands :—

‘* Wife, into the garden, and set me a plot
With strawberry roots, of the best to be got;
Such growing abroad, among thorns in the wood,
Well chosen and picked, prove excellent good.”

The Strawberry, though well known, is of comparatively
little value in the South of Europe. Old Roman and Greek
poets have not, therefore, sung its praises; but after that
line of a northern bard,

‘* A dish of ripe strawberries, smothered in cream,”’

which we consider a perfect pastoral idyl (as the German
school would say) in itself, nothing remains to be wished
for.

Ripe, blushing Strawberries, eaten from the plant, or served
with sugar and cream, are certainly Arcadian dainties with a
true paradisiacal flavor, and, fortunately, they are so easily
grown that the poorest owner of a few feet of ground may
have them in abundance.

To the confectioner this fruit is also invaluable, communi-
cating its flavor to ices, and forming several delicate pre-
serves. In Paris, a cooling drink, bavarovse a la grecque, is
made of the juice of strawberries and lemons, with the addi-
tion of sugar and water.

The Strawberry is perhaps the most wholesome of all fruits,
~ being very easy of digestion, and never growing acid by fer-
mentation, as most other fruits do. The often-quoted in-
stance of the great Linneus curing himself of the gout by
partaking freely of strawberries—a proof of its great whole-
someness—is a letter of credit which this tempting fruit has
long enjoyed, for the consolation of those who are looking for
a bitter concealed under every sweet.

PROPAGATION AND Sort. The strawberry propagates itself
very rapidly by runners,* which are always taken to form
new plantations or beds. These are taken off the parent
plants early in spring, or in August and September, and at
once planted in the rows or beds where they are to fruit.

The best soil for a strawberry is a deep rich loam. Deep
it must be, if large berries and plentiful crops are desired ;
and the wisest course, therefore, where the soil is naturally
thin, lies in trenching and manuring the plot of ground

* Excepting the Bush Alpines, which have no runners, and are
propagated by division of the roots.

THE STRAWBERRY. 637

thoroughly before putting out the plants. But even if this
is not necessary, it should be dug deeply, and well enriched
with strong manure beforehand.

The best exposure for strawberries is an open one, fully
exposed to the sun and light.

CuLTuRE IN Rows. The finest strawberries are always ob-
tained when the plants are kept in rows, at such a distance
apart as to give sufficient space for the roots, and abundance
of light and air for the leaves.

In planting a plot of strawberries in rows, the rows should
be two feet apart, and the plants of the large “growing kinds,
two feet from each other in the rows; of the smaller-growing
kinds, from one foot to eighteen inches is sufficient. The
runners must be kept down by cutting them off at least three
times a year, and the ground must be maintained in good
order by constant dressing. During the first year a row of
any small vegetables may be sown in the spaces between the
rows. Every autumn, if the plants are not luxuriant, a light
coat-of manure should be dug in between the rows; but if
they are very thrifty it should be omitted, as it would cause
them to run too much to leaf.

A light top-dressing of leaves, or any good compost, ap-
plied late in the fall, greatly promotes the vigor of the plants,
and secures the most tender kinds against the effects of an
unusually cold winter. Before the fruit ripens the ground
between the rows should be covered with straw, or light new-
mown grass, to keep it clean.

A plantation of this kind in rows will be found to bear the
largest and finest fruit, which, being so fully exposed to the
sun, will always be sweeter and higher flavored than that
grown in crowded beds.

CULTURE IN ALTERNATE Strips. A still more easy and
economical mode is that of growing the strawberry in strips.

Early in April, or in August, being provided with a good
stock of strong young plants, select a suitable piece of good
deep soil. Dig in a heavy coat of stable manure, pulverizing
well and raking the top soil. Strike out the rows, three feet
apart, with a line. The plants should now be planted along
each line, about a foot apart in the row. They will soon
send out runners, and these runners should be allowed to
occupy a width of one foot, leaving an alley of two feet, which
is kept clear from weeds, and is used to walk in when gather-
ing the fruit.

The occupied strip or bed of runners will now give a heavy
crop of strawberries, and the open strip of two feet will serve
as an alley from which to gather the fruit. After the crop
is over, dig and prepare this alley or strip for the occupancy

638 THE STRAWBERRY.

of the new runners for the next season’s crop. The runners
from the old strip will now speedily cover the new space
allotted to them, and will perhaps require a partial thinning
out to have them evenly distributed.. As soon as this is the
case, say about the middle of August, dig under the whole
of the old plants with a light coat of manure. The surface
may be then sown with turnips or spinach, which will come
off before the next season of fruits.

In this way the strips or beds occupied by the plants are
reversed every season, and the same plot of ground may thus
be continued for years, but less productive than when new
land is taken.

It may be remarked that the Alpine and European Wood
strawberries will do well and bear longer in a rather shaded
situation. The Bush Alpine, an excellent sort, having no
runners, makes one of the neatest borders for quarters or
beds in the kitchen garden, and produces considerable fruit
till the season of late frosts. If the May crop of blossoms is
taken off, they will give a moderate crop in September.

To accelerate the ripening of early kinds in the open gar-
den, it is only necessary to plant rows or beds on the south
side of a wall or tight fence. A still simpler mode, by which
their maturity will be hastened ten days, is that of throwing
up a ridge of soil three feet high, running east and west, and
planting it in rows on the south side. (The north side may
also be planted with later sorts, which will be somewhat re-
tarded in ripening )

Eermaphrodite and Pistillate Plants.—A. great number of
experiments have been made, and a great deal has been writ-
ten lately, in this country, regarding the most certain mode
of producing large crops of this fruit.

Cultivators divide all Strawberries into classes, character-
ized by their blossoms. The first of these they call Staminate
(or male), from the stamens being chiefly developed. The
second they call hermaphrodite (or perfect), from their having
both stamens and pistils developed. The third are called
pistillate (or female), from the pistils being chiefly developed.

The first class really does not exist among cultivated varie-
ties, because a pure male variety, or one producing only
male flowers, cannot bear fruit.

In planting strawberry beds it is important, therefore, to
the cultivator to know which are the perfect, or hermaphro-
dite, and which are the pistillate varieties—as they are found
to be permanent in these characters. We have accordingly
designated these traits in the descriptions of the varieties
which follow.

Upon the relative proportion of hermaphrodites, alton

THE STRAWBERRY, 639

are not absolutely agreed. Some considering one plant of a
hermaphrodite sufficient to impregnate ten or twelve pistil-
lates ; others again set twenty pistillates toone. The herma-
phrodite, or perfect flowering sorts, require no special care
of this kind, and are generally preferred by planters, and are
considered fully as productive as an entire pistillate, even
when most advantageously impregnated.

STRAWBERRY BLOSSOMS.

Perfect or Hermaphrodite blossom Pistillate blossom.

Nothing is easier than to distinguish the two classes of
strawberries when in blossom. In the Hermaphrodite, the
long yellow anthers (a), bearing the fine dust or pollen, are
abundant. In the pistiliate, only the cluster of pistils (0),
looking like a very minute green strawberry, is visible (that
is, to the common observer, for the male organs are merely
rudimentary, and not developed), while the perfect, or her-
maphrodite flower, as seen in the drawing, has both stamens
and pistils developed.

VARIETIES,

The varieties of this fruit are very numerous, indeed quite
unnecessarily so for all useful purposes. They were formerly
divided into classes, designated as the pine and scarlet, but
the introductions of late years have become so intermingled
as to make reference thereto of no practical value, if, indeed,
it can be done correctly.

The characters of the flowers corresponding with the above
are noted in the text by the words Hermaphrodite and Pis-
tillate.

As before remarked, the varieties of the Strawberry are
very numerous. They are also comparatively evanescent.
We have, therefore, omitted to name or describe many sorts
once recorded, because of a doubt as to their present exist-
ence. Again, others have perhaps only a local habitation

640 THE STRAWBERRY.

and name, and, possessing no superior qualities, are not
worthy of perpetuation, and are therefore omitted.

AGRICULTURIST.
Abraham Lincoln. President,

Raised by Seth Boyden, Newark, N. J. Plant vigorous,
foliage dark green; hardy and very productive. Pistillate.

Fruit large, roundish conical, elongated, often with a neck.
Surface somewhat uneven; first berries often cock’s-comb
shape, deep crimson. Flesh dark red, quite firm, juicy, sweet,
and rich.

Barnes MAMMOTH.

Raised by D. H. Barnes, of Poughkeepsie, N. Y. Plant
very vigorous, very productive, and said to be one of the best
for market.

Fruit very large, roundish obtuse conical. Surface some-
what uneven; crimson. Flesh scarlet, firm, juicy, sprightly
subacid.

Boston PINE.
Bartlett.

Raised by C. M. Hovey, Boston, Mass. This fine Straw-
berry, to have it in perfection, requires rich, deep soil, and
‘o be grown in hills or bunches eighteen or twenty inches
apart each way. Hermaphrodite. |

Fruit rather large, roundish, slightly conical. Color deep
glossy crimson. Flesh rather firm, juicy, rich, and of excel-
lent flavor—an uncertain variety in many places.

Boypen’s No. 30.
Seth Boyden.

Raised by Seth Boyden, of Newark, N. J. Plant vigor-
ous, very productive. Its large size and productiveness give
promise as a valuable market variety near home.

Fruit very large, roundish obtuse conical, regular, often
with a short neck, bright crimson. Flesh rather soft on the
surface, juicy, rich, subacid.

BriItTIsH QUEEN.
Myatt’s British Queen.
Raised by Mr. Myatt, England. Flowers hermaphrodite.

Plant vigorous, rather tender, requires deep, rich culti-
vation.

THE STRAWBERRY. 641

Fruit very large, roundish conical, occasionally cock’s-
comb-shaped, of a beautiful shining scarlet. Flesh rather
firm, juicy, rich, and excellent.

BROOKLYN SCARLET.

Raised by A. S. Fuller. Hermaphrodite. Plant vigorous
and productive.
- Fruit medium to large, elongated, conical with a neck,
bright scarlet. Flesh rather soft, sweet, rich.

CHARLES DOWNING.

Raised by J. 8. Downer, Fairview, Ky. Plant very vig-
orous and very productive. Hermaphrodite.

Fruit very large, nearly regular, conical, deep scarlet.
Seeds brown and yellow, rather deep. Flesh quite firm,
pink, juicy, sweet, rich.

DowNnErR’s PROLIFIC.

Raised by J. S. Downer, Kentucky. Hermaphrodite.
Plant vigorous, very productive, early. Valuable for near
market growing.

Fruit medium to large, roundish conical, light clear bright
scarlet. Flesh rather soft, juicy, rich, but a little acid.

FILLMORE.

Raised by Samuel Feast & Sons, Baltimore, Md. Plants
moderately vigorous. Pistillate. In deep rich soils, under
high culture, this is one of value for amateur cultivation ;
not profitable for market.

Fruit medium to large, obtuse conical, rich deep scarlet.
Seeds yellow, and near the surface. Flesh moderately firm,
rich, sweet.

FRENCH.
French’s Seedling.

From Moorestown, N. J. Plant vigorous, moderately
productive. Hermaphrodite. A fine early variety for pri-
vate gardens.

Fruit medium to large, roundish obtuse conical, light bright
scarlet. Flesh rather soft, rich, and good.

642 THE STRAWBERRY.

GREEN PROLIFIC.
Newark Prolific.

Raised by Seth Boyden, Newark, N.J. Plant hardy, very
vigorous, very productive, and is highly valued by some as a
market sort. Pistillate.

Fruit large, roundish obtuse, orange scarlet. Surface soft,
centre of flesh firm, rather acid.

HATHAWAY.
Hathaway’s Seedling.

Raised by B. Hathaway, Little Prairie Ronde, Mich.
Plant vigorous, very productive. Hermaphrodite.

Fruit large, roundish obtuse or oblate. Seeds yellow and
brown. Color deep scarlet. Flesh scarlet, juicy, moderately
firm, rich acid.

Hooker,

Raised by H. E. Hooker, Rochester, N. Y. Plant vigor-
ous, hardy, and productive. Hermaphrodite.

Fruit large, broadly conical, regular, very large, specimens
sometimes cock’s-comb-shaped or depressed. Color deep crim-
son, almost maroon, with a polished surface, which is rather
soft. Flesh deep crimson, rather tender, juicy, with a fine
rich flavor.

Hovey’s SEEDLING. |
Young’s Seedling. Germantown.

This splendid Strawberry was raised in 1834, by Messrs.
Hovey, seedsmen, of Boston, and is undoubtedly one of the
finest of all varieties. The vines are vigorous and hardy,
producing moderately large crops, and the fruit is always of
the largest size, and finely flavored. It is well known at the
present moment throughout all the States. The leaves are
large, rather light green, and the fruit-stalk long and erect.
Pistillate.

Fruit very large, roundish oval or slightly conical, deep
shining scarlet. Seeds slightly embedded. Flesh firm, with
a rich, agreeable flavor. It ripens about the medium season,
or a few days after it.

JENNY: LIND.

Raised by Isaac Fay, Cambridgeport, Mass. Hermaphro-
dite. Vines hardy, vigorous, and productive; an early

THE STRAWBERRY. 643

variety. Fruit medium to small, conical. Color rich crim-
son, glossy. Flesh rather firm, juicy, rich, sprightly subacid.

J UCUNDA.,
Knox’s 700.

A foreign variety, that, like some others of its class, does
extremely well in some few localities, under high cultivation.
Plants moderately vigorous. Hermaphrodite.

Fruit large to very large, obtuse conical or cock’s-comb flat-
tened, bright light scarlet. Seeds mostly yellow. Flesh
light pink, moderately firm, sweet, not high flavor, often
hollow.

KENTUCKY.

Raised by J. 8. Downer, of Fairview, Todd Co., Ky. We
have not seen the fruit, and give Wm. Parry’s description.
Plant strong, vigorous, very productive, with long fruit-
stalks, bearing the berries well up from the ground, and the
foliage standing the heat of summer and cold of winter, and
is a week later than most varieties. Hermaphrodite.

Fruit large to very large, roundish conical, bright scarlet.
Flesh white, firm, juicy, rich sweet, and of excellent quality.
(Wm. Parry’s MS.)

La ConstTANTE,

A foreign variety that occasionally succeeds, but generally
it burns and dies out. In quality it is excellent, and for
some amateur gardens a desirable variety. Hermaphrodite.

Fruit large, roundish conical, bright lively crimson. Flesh
white, tinged with rose-color, firm, juicy, rich, and delicious.

LeEennic’s WHITE.

White Pineapple. Albion White.
Albino. White Albany.

Origin, supposed Germantown, Pa. This is one of the
very finest-flavored sorts grown; but unfortunately it does
not produce but very moderate crops, and is therefore un-
suited to any but amateurs. Plants vigorous. Hermaphro-
dite.

Fruit large, roundish oblate obtuse conical. Seeds reddish,
not deep. Color whitish, tinged with red. Flesh soft, tender,
juicy, sweet, rich, delicious pineapple flavor,

644 THE STRAWBERRY.

McAvoy’s SuPERIOR.

McAvoy’s No. 12. General McLellan. Buffalo,

Origin, Cincinnati, on the lands of Mr. Longworth. _ Pistil-
late. Vigorous and productive.

Fruit large, roundish irregularly oblate, more or less
necked. Color light crimson, becoming deep crimson at full
maturity. Flesh deep scarlet, tender, very juicy, with rich
vinous flavor. Surface of the fruit rather tender, and will
not bear long carriage.

Napo.eon III.

Originated with M. Gloede. Plants vigorous, productive.
Hermaphrodite.

Fruit large to very large, conical, irregular, sometimes cock’s-
comb-shaped, light scarlet. Seeds yellow, reddish near the
surface. Flesh white, rather firm, juicy, sweet, rich. ~

NICANOR.

Raised by Messrs. Ellwanger & Barry, Rochester, N. Y.
Plants vigorous, productive, early. Hermaphrodite. Foot-
stalks tall, upright.

Fruit medium, roundish obtuse conical, bright scarlet,
somewhat glossy. Seeds brown yellow, not deeply embedded.
Flesh juicy, reddish, rather firm, rich, sweet.

PRESIDENT WILDER.

Raised in 1860, by Hon. Marshall P. Wilder, of Dorches-
ter, Mass., from seed of Hovey’s Seedling impregnated with
La Constante, and dedicated to him by the Massachusetts
Horticultural Society. This new variety, as grown on the
originator’s grounds, promises to be valuable, and if it
succeeds as well in other soils and localities, it will be an
acquisition. Plant healthy, hardy, vigorous, and very pro-
ductive. Fruit-stalk short, stout, erect. It is said to stand
the heat of summer and cold of winter uninjured.

Fruit large to very large, roundish obtuse conical, very
regular, bright crimson scarlet. Seeds mostly yellow, near
the surface. Flesh rosy white, quite firm, juicy, sweet, and
rich,

There is another President Wilder, originated in Europe,
that is described as large, ovate conical, with a neck, bright

THE STRAWBERRY. 645

rich deep crimson. Flesh rose-color, moderately firm, juicy,
rich, and excellent.

RvSSsELL’s PROLIFIC.

Originated with H. Russell, Seneca Falls, N. Y. Vines
vigorous, very productive. Pistillate.

Fruit large, conic, compressed, ribbed, scarlet, changing to
crimson, Seeds small, pretty deeply embedded. Flesh mild,
moderately rich, rather soft, pleasant.

TRIOMPHE DE GAND.

The Triomphe de Gand is a Belgian variety, which appears
to stand our climate, and produce more crops in more local-
ities than any other foreign sort. The vines are vigorous,
hardy, moderately productive, and well suited to strong
clayey soils; requires high cultivation, and to be grown in
hills. Hermaphrodite.

Fruit large, roundish obtuse, sometimes cock’s-comb shape,
bright rich red next the calyx, almost greenish white at point,
glossy as if varnished. Seeds light yellow-brown, near the
surface. Flesh firm, white, a little hollow at core, juicy, with
a peculiar rich and agreeable flavor.

VICTORIA.

Trollope’s Victoria. Golden Queen.
Union. Trembly’s Union.

An English variety, moderately productive, quite hand-
some. Hermaphrodite.

Fruit very large, nearly globular, regular. Calyx very
large, in a depression. Color light crimson. Flesh light
scarlet, tender, juicy, sweet, rich, with a somewhat peculiar
aromatic flavor.

WItson’s ALBANY.

Raised by the late James Wilson, Albany, N.Y. Although
not of high quality, because of its superabundance of acid,
yet no variety has become so generally cultivated as the
Wilson’s Albany. The vine is very hardy and vigorous, very
productive, commencing to ripen its fruit early, and con-
tinuing to the latest. Hermaphrodite,

Fruit large, broadly conic, pointed. Color deep crimson.
Flesh crimson, tender, with a brisk acid flavor.

‘

646 THE STRAWBERRY.

ALPINE AND WOOD STRAWBERRIES.

ReEp-BusH ALPINE.

Buisson. Monthly, without Runners,
Des Alpes, sans Filets. Commun, sans Filets.

The Bush Alpines are remarkable among Strawberries for
their total destitution of runners. Hence, they always grow
in neat, compact bunches, and are preferred by many persons
for edging beds in the kitchen garden. The fruit is conical,
and the whole plant, otherwise, is quite similar to common
Alpines. We think it one of the most desirable sorts, and it
bears abundantly through the whole season. The Bush
Alpines were first introduced into the United States by the
late Andrew Parmentier, of Brooklyn. To propagate them
the roots are divided. Flowers always perfect.

Rep Woop.
English Red Wood. Newland’s Mammoth.
Des Bois 4 Fruit Rouge. Stoddard’s Alpine.
Common Rouge. Washington Alpine.

This is the wild Strawberry of Europe (7. vesca), long
more commonly cultivated in our gardens than any other
sort, and still, perhaps, the easiest of cultivation, and one of
the most desirable kinds. It always bears abundantly; and
though the fruit is small, yet it is produced for a much longer
time than that of the other classes of strawberries, and is
very sweet and delicate in flavor. Flowers always perfect.

Fruit red, small, roundish ovate. Seeds set even with the
surface of the fruit. It ripens at medium season.

Wuitr-BusH ALPINE.

White Monthly, without Runners. Buisson des Alpes Blanc, &c.

This differs from the Red-Bush Alpine only in the color of
the fruit, which is conical and white.

WHITE Woop.

This is precisely similar in all respects to the Red Wood,
except in its color, which is white. It ripens at the same
time.

THE STRAWBERRY. 647

HAUTBOIS* STRAWBERRIES.

PROLIFIC OR CONICAL.

Musk Hautbois. Double Bearing.
French Musk Hautbois. Caperon Royal.
Sacombe. Regent’s Dwarf.
Sir Joseph Banks. Caperon Hermaphrodite.

This is a capital variety. Its strong habit and very large,
usually perfect flowers, borne high above the leaves, dis-
tinguish it. The fruit is very large and fine, dark-colored,
with a peculiarly rich, slightly musky flavor. It bears most
abundant crops. Hermaphrodite.

Fruit large, conical, ight purple in the shade, dark black-
ish purple in the sun. Seeds prominent. Flesh rather firm,
sweet, and excellent. It ripens tolerably early, and some-
times gives a second crop.

The Common Haursois, GLospe, Larce Fiat, &c., are
scarcely worthy of cultivation here.

Royat HaurTsolis.

This is one of the largest, most vigorous, and prolific of the
Hantbois family.

Fruit medium. to large, roundish conical, regular. Seeds
yellow on the surface, rich dark crimson. Flesh whitish,
soft, sweet, rich.

Key to French Standard Names of Fruit.—To meet the
wants of some of our farming friends in various parts of the
country, who are zealous collectors of fruit, but at the same
time more familiar with plough-handles than with the sound
of Monsieur Crapaud’s polite vernacular, we have prepared
the following little key to the pronunciation of such French
names as are necessarily retained among the standard varie-
ties.

So long as these sorts must retain their foreign names, it is
very desirable that they should be correctly pronounced. To
give to these French terms what appears to merely English
readers the proper sound is often as far as possible from the
true pronunciation. A skilful Hibernian gardener puzzled
his employer, a friend of ours, during the whole month of

* TTaut-bois, literally high-wood, that is, wood strawberries with
high leaves and fruit-stalks,

648 THE STRAWBERRY.

September, with some pears that he persisted in calling the
“Lucy Bony,” until, after a careful comparison of notes, the
latter found he meant the Louise Bonne.

We have, therefore, in the following, eschewed all letters
with signs, and given, as nearly as types alone will permit us,
the exact pronunciation of the French names.

KEY TO FRENCH NAMES.

APPLES.

Oourt Pendu Plat.—Coor Pahn du Plah.

Drap d’Or.—Drah dor.

Fenouillet Gris.—Fen-nool-yai Gree.

Male Carle.—Mal Carl.

Pomme de Neige.—Pum de Naije.

Reinette Blanche d’Espagne.—Ren-ett Blansh d’Espagne.
Reinette Triomphante.—Ren-ett Tre-ome-fant.

APRICOTS.
Albergier.—Al-bare-je-ai.
Briangon.—Bre-ahn-sohn.
Belle de Choisy.—Bel de Shwoi-sey.
Belle Magnifique. —Bel Man-gne-feek.
Bigarreau.—Be-gar-ro.
Bigarreau Rouge.—Be-gar-ro Rooje.
Bigarreau Couleur de Chair.—Be-gar-ro Coo-lur de Shair.
Bigarreau Gros Coeuret.—Be-gar-ro Gro Keur-ai.
Bigarreau Tardif de Hildesheim.—Be-gar-ro Tar-deef de Hildesheim.
Gros Bigarreau Rouge.—Gro Be-gar-ro Rooje.
Griotte d’Espagne.—Gre-ote Des-pan.

GRAPES.

Chasselas Musqué.—Shah-slah Meuskay.

Chasselas de Fontainebleau.—Shah-slah de Fone-tane-blo.
Ciotat.—Se-o-tah.

Lenoir.—Lun-war.

NECTARINES,

Brugnon Violet Musqué.—Brune-yon Ve-o-lay Meus-kay.
Brugnon Musqué.—Brune-yon Meus-kay.

D’ Angleterre.—Dahn-glet-are.

Duc du Tellier.—Deuk du Tel-yay.

PEACHES,
Abricotée.—Ab-re-co-tay.
Belle de Vitry.—Bell de Ve-tree.
Grosse Mignonne.—Groce Mene-yon,

650 KEY TO FRENCH NAMES.

Madeleine de Courson.—Mad-lane de Coor-son.

Pavie de Pompone.—Pah-vee de Pom-pone.

Pourprée Hative.—Poor-pray Hat-eve. ;

Sanguinole 4 Chair adhérente.—Sahn-gwe-nole ah Shair Ad-hay-rent,

PEARS.

Amiré Joannet.—Am-e-ray Jo-ahn-nay.
Ananas.—An-an-ah.

Ananas d’ Eté.—An-an-ah Da-tay.
Angleterre.—Ahn-glet-are.

Beurré.—Bur-ray.

Belle de Bruxelles.—Bel-de Broos-ell.

Belle et Bonne.—Bel-a-Bun.
Belle-Lucrative.—Bel-lu-crah-teve.

Beurré de Capiumont.—Bur-ray de Cap-u-mohn.
Beurré d’Amalis.—Bur-ray Dah-mah-lee.

Beurré Gris d’Hiver Nouveau.—Bur-ray Gree Dee-vair Noo-vo.
Beurré Diel.—Bur-ray De-ell.

Beurré Bronzée.—Bur-ray Brone-zay.

Bezi d’Heri.—Ba-zee Daree.

Bezi Vaet.—Bazee Vah-ai.

Beurré Crapaud.—Bur-ray Crah-po.

Bezi de Montigny.—Bay-zee de Mon-teen-gnee.
Bon Chrétien Fondante.—Bone Cray-te-an Fone-donte.
Boucquia.—Boo-kiah.

Calebasse Grosse.—Cal-bass Groce.
Capucin.—Cap-u-san.

Chaumontel trés Gro.—Sho-mone-tell tray Gro.
Compte de Lamay.—Conte de Lah-me. .
Colmar Epine.—Cole-mar A-peen.
Crassane.—Cras-sahn.

Cuisse Madame.—Kuees Mah-dam.
D’Amour.—Dam-oor.

De Louvain.—Dul-oo-van.

Délices d’Hardenpont.—Day-lece Dar-dahn-pone.
Doyenné d’Eté.—Dwoy-on-nay Day-tay.
Doyenné Panaché.—Dwoy-on-nay Pan-ah-Shay.
Dumortier.—Du-mor-te-ay.

Duchesse d’Angouléme.—Du-shess Dong-goo-lame.
Duchesse d’Orléans.—Du-shess Dor-lay-on.
Enfant Prodige.—On-font Pro-deeje.

Kpine d’ Eté.— A-peen day-tay.

Figue de Naples.—Feeg de Nah-pl.

Fondante d’Automne. —Fone-donte do-tonn.
Forme de Délices.—iorm de Day-lece.
Forelle.—Fo-rel.

Fondante du Bois.—Fone-dont du Bwoi.
Fortunée.—For-tu-nay.

Franc Réal d’ Hiver.—Fronk Ray-ahl Dee-vair.
Glout Morgeau.—Gloo Mor-so.

Héricart. — Hay-re-car.

Jalousie.—Jal-oo-zee.

Jalousie de Fontenay Vendée.—Jal-oo-zee de Fone-ten-ai Von-day.
Léon le Clerc.—Lay-on le Clair.
Limon.—Lee-mohn.

\
\

KEY TO FRENCH NAMES, 651

Louise Bonne.—Loo-eze Bun.

Madeleine, or Citron des Carmes.—Mad-lane, or Cee-trone day Carm.
Marie Louise.—Mah-re Loo-eze.

Michaux.— Me-sho.

Passans de Portugal.—Pah-sahn de Por-tu-gal.
Pailleau.—Pahl-yo.

Paradise d’Automne.—Par-ah-deze do-tonn.

Passe Colmar.—Pass Col-mar.

Quilletette. —Keel-tet.

Reine Cardline.—Rane Car-o-lene.

Reine des Poires.—Rane day Pwore.

Rousselet Hitif.—Roos-lay Hat-eef.

Sanspeau. — Sahn-po.

Sieulle.—See-ull.

Sucrée de Hoyerswarda.—Seu-cray de Hoyersworda.
Surpasse Virgalieu.—Seur-pass Vere-gal-yu.

St. Germain.—San Jare-man.
Sylvange.—Seel-vonje.

Vallée Franche.—Vol-lay Fronsh.

Verte Longue.—Vairt Longh.

Verte Longue Panachée.—Vairt Longh Pan-ah-shay,
Virgouleuse. — Vere-goo-leuz.

Wilhelmine. —Wil-el-meen.

PLUMS.

Abricotée Rouge.—Ab-re-co-tay Rooje.
Diaprée Rouge.—De-ah-pray Rooje.
Drap d’Or.—Drah-dor.

Jaune Hative.—Jaun Hat-eve.
Mirabelle.—Me-rah-bell.

Précoce de Tours.—Pray-cose de Toor,
Prune Suisse.—Prune Su-ece.

Royale Hative.—Rwoy-al Hat-eve.

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653

INDEX TO THE DIFFERENT FRUITS.

[The standard names are in Roman letters. The synonymous names in J¢alic.]

ALMONDS.

PAGE
Amande Princessé.......... 266
Amandier a Coque Tendre... 266
Amandier des Dames..... oo 2U0
Doux a Coque Tendre........ 266
Ladies’ Thin Shell........... 266
Soft-Shell Sweet Almond.... 266
Sultan a Coque Tendre...... 266

APPLES.

UE IANCOMN 2 or. so cucu sie ss 210
NEI a Si o's Fa ae at's 196
SO EE Ee 196
Hsopus Spitzenberg........ 129
Asopus Spitzenburg........ 129
Alabama Pearmain......... 184
Albemarle Pippin. .......... 259
P21) / a 196
American Beauty........... 95
American Fall... ..c.ceecee 135
American Golden Pippin.... 95
American Golden Russet.... 96
American Newtown Pippin, . 150

American Red Juneating.... 125
American Summer Pearmain. 97

See icity nie nv «82 173
Api Petit..... Baa or cise bones & ath 173
en ee 98
pS SS ee 262
Astrachan Rowgé........++. 210
Agius See. oo... cece aces 176
ER PR ci is veg es vino 243
Autumn Strawberry ........ 177
Autumn Sweet Bough....... 100
Autumnal Swaar......... os OF
MP UME St 8 ise eke s 129
on a ao on gah one 113
Bachelor’s Blush........... 100

PAGE
Bagby Busset. oo. 0 csc ces 127
Bailey’s Crimson........... 262
Bailey’s Sweet............. 101
BARS ene gnc ema 102, 103
EIR 50s aces on. 103, 104
4 Se Ee RP 133
Baltimore Pippin........ 103, 105
Baltimore Red... .....0e000. 105
Baltimore Red Streak....... 105
Barrett's Spitzenburgh....... 195
SO Ee os 35 dg wee anes 214
Beard Burden: . 0.2 sc cecccss 123
6 TS ee. ih eh 238
Beauty of America.......... 95
Pa, MOINES. os Viele eointan eae 214
DAES TES oo sa Sanaa & vacsn 228
Bitte £635. sites cee 104, 105
PRMOUR So ita ost Sala een oe 258
Bellefleur Yellow.........00- 258
Teebre Epa oO ok ee ne ad 221
Ben Apple..... Ps A Ne 131
Beep Pave 3 i csv a's oe cake 105, 106
Pe i, ee 228
date hee eas oes 106, 107
Bentley’s Sweet......... 107, 108
PUNO nok nG Sous cane ps ax 196
Pee MeOMte. Soo so een ews che 108
EI 5 ieee cane 4 196, 206
OO, 2. > tow ui¥iore a cuae 250

Bishops Pippin of Nova

PE a ae ese a i, SR a 258
POPE. os coe Satan's Sas 113
ES 0a ooh ar ON ata 184.
TMD SPOO Soc yx o = a wee 110
a ee os ee 109
Blenheim Orange. .:......+. 109
Blenheim Pippin........... 109
Blooming Orange........... 109
Blue Mountain......... ns
BI oi. Sas od Loe cae 116
REINS, (5's 0's! Saas nets mame 206
NII oc. &, 5. s. tyacece sien 111
EDNG! TVURDOE, « ves 0 soe et Ka 221

654 INDEX. ~
PAGE | PAGE
OUR. be saat desrauseurss . 176 | Cogswell Pearmain.......... VT
Bead d- Cheese Apple..... DOG 1 CORBIN? 2.5.7.6 55.5: Saree eee 243
Brittle: Sweet. .... 0.5 2. 112 | Connecticut Seek-no- Further. 250
POG BOOTS 255 Ste win 218 | Cooper Apple... .i0scc'oss 205
Mrosdwells ..3400 08228 112 | Cornell’s Fancy......... 118, 119
Broadwell Sweet. ......0.008 112 | Cornel’s Favorite...... ieee
Brooke's Pippin... 0.00... 6. 150
Brown's Golden Sweet....... 241 | De Bretagne. . 066 oo TES 114
SPUDOOIE 6 coe ce os oe CTE 138 +} DP -Hepagne. . oo ccd cceccecleas 252
iBrush's .Nonsuch: 2226 sic F248 | Delaware iss wae ee eae 208
Buckingham ........... 113,114 | Demoerat..............%.. 119, 120
PRRCIOYs, OS 5 Doda Pek ete TT | Derrick’ Graye. (ee. x eee 217
DN ea we A eg 166") Derrikinan, = 2°30 ae ee 217
Bullock's Pippin 96, 132 | Deterding’s Harly...... os nae 210
PRO DE oot Pees Poe ae eee we dao.) weriee GTOPt* cy see eeee 217
TERE CORUUG. . 35.2 a ee ees 214 | Double Flowering Apple..... 262
P51) 1 i ae Sa Pa ee ae 214 | Double Flowering Chinese
Burling: £5 TFET ISSI ST. 195 ra oe SP soos. ea ee 262
Burlington Greening....... 214 | Double White Siberian Crab.. 262
Fo ES RR is RMA tin 102 | Dodge’s Early Red......... - 228
MERON os se oak ts eae toes oe Ife | Demine. «560. wer eee 120, 121
ERP ROU ee es ae ttm ep 113 | Duchess of Oldenburgh...... 122
| Dutch Magnonne.....’.% inv >it 109
Cables Gilliflower.......... 10p |) Duzenbary oo). 3. . 2:5, cas 122, 125
Calkin's Pippin... 00. ee 234 | Dyer or Pomme Royale. .123, 124
ea a - s swe oe 252
Ganges et eS 203 | Harly Baldwin... ........06 205
Canatia Pippin... 2... .5s 5 251 | Harly French Reinette....... 124
Canada Reinette........ 114, 115 | Harly Golden Sweet......... 147
Canada Swett. 0... c. see Fare <.| -denartel Ficigioe PES Se 233
Canadian Reinette.........- 114 | Early Harvest........... 124, 125
Carolina Greening. ......... 140 || Mdely” Joe's: Ls sno we oo 125, 126
Carolina Red: oo... ce eee 196 | Harly Pound Royadl......... 235
Carolina Red June.......... RE | Realy Fee: ¢ SS a aees crea 237
Carolina Red Streak. ....... 105 | Early Strawberry........ a 126
Carlene: SES SESS Tein 196 | Karly Summer Pearmain. . 97
Carter of Alabama........- 184 | Harly Sweet Bough.......... . 176
Caer, WMO ie tees 184 | Harly Tart Harvest......... 205
eta fake tava sw tabs Te eT n'a 135 | Hdgerly’s Sweet............. 101
Cattell Apple. 2.005 ties. 198 | Hdward Shantee.........4-- 196
Cayuga Red Streak. ........ 243 | Eeyptian Russet............ 127
Chaltram Pippin. ...... 2. 196 | Highteen Ounce Apple....... 243
Chanipliin.. ce. sa oe eo es 234 | Higin Pippin... ....-+2.--- 252
Chatham Pippin. ........4. 196 | English Beauty of Pa....... 120
GME ee at ee ce bk ee 120 | English Golden. ............ 146
Cheatan Pippin. .........4. 196 | Hnglish Golden Russet....... 146
CHEMOIND SS 8 So ence 196:°| English Rambo... >. oso on 120
ee Cees ses te ee ake 184 | English Red Streak......... 120
Chenango Strawberry....... 11% | English’ Russet! -. 2.202. c. “128
Chilicothe Sweet...........- 101 | English Sweet...:.......... 129
CUS GUAG ES ne es ns 183 | Hnglish Sweet... ........06. 158
One I oo ee 137 | English Vandevere.........- 226
CRAG TONE Soe vn aa ke 120. | -Hnscopat. (Ss a week 135
Cobbett’s Fall Pippin ....... 208 | MUN AY SS oe. on oes 113
GBR N68 eS Pee ee ene 123 | Esopus Spitzenburgh. . . 129, 130

COsaWel » oad oor te oem 117, 118

Washis: os is noee eee

INDEX. 655
PAGE PAGE
Evening Party..... wits” ABA: 182 | Golden. Gate, ...... eve Oe 104
ER en n5.5.y¥.p.9.9.9,0,0179 98 132, 133 | Golden Pippin.............. 95
Golden Pippin... .. 104, 135, 180
ASS er eee 133 | Golden Russet............. 146
Hall Bough. .......0.0+ faint ith 100 | dtolden Feusset. oi... oclecastea 96
AEE CREGBE a enan,0,010,0,0)08 184 | Golden Russet of Massachu-
drall de Walldes......sse0.. 133 kh EE oe 147
Fall Orange. ....... ies: 134, 135 | Golden Spice... ..occc cc een 123
Mel PIPPIN. . . isieiwid i. aid 135, 136 | Golden Sweet.......... 147, 148
ME NOOU. 8... oy» nikita be | MUNERG Cio cic , ulnasatch Oat 95
Fell OS RR BaD ARO 1 EGER. oh on ceascaiceeh 196
iM QUCER. . . . 8 cikcccs oe dns 113 | Graham’s Red Warrior... .. 196
Hall Homanite. ... 20.00.05 0% 208 | Grandmother ....... 000008 257
Fall Swaar of West......... 99 | Grave Slije. . ... nndiawbes 148
Fall Vandevere... sec. s.vee. 245 | Gravenstein............ 148, 149
A 136, 1387 | Gray Apple............ 181, 203
Patlawater ; .° ..... sexo - 133, 134 | Gray Romanite........... . 208
Mallawdlder oc icc k cei 133 | Gray's Keeper... .. ussite 181
OEP wo gsi 6, «cAI SS 128 | Gueasy Back, .. ievasbewd 202
MCW W008... 50 diesle ahve 138 | Greasy Pippin... ..viescca. 180
ene 137, 188 | Green Cheese........... 149, 150
NS rai ite vel 5 dips WN ¢ 138 | @reen_ Crank, . ..... 0.00080: 149
RRP raE AS 140, 141 | Green Mountain Pippin..... 133
POTENT 5 ain ove ewan Svs 133 | Green Newtown Pippin..150, 151
Hather Apple, ... .5...«.%h'a-% 202 | Green Skin -..cc0 088. o.8. 149
RE 102 | Green Vandevere........... 245
Miake’s Fall... v0.30; 140, 141 | Green Winter Pippin....... 150
EE IIT in act hh a han yee ee 202 | G reening. So asin om me ietcte ee 149
Fotlen WAGER. «0.0. cota veee 133 | Grimes Golden. . ..8ccces ox. 151
eo. oi esas ane 110 | Grimes’ Golden Pippin. ..151, 152
Formosa Pippin... 0.0.0.0 es BAR | CPC, ... v5... + dE Toe 203
Fornwalder .. 2.0... ececece’ 133 | Gros Apt Rouge...........4 173
Forsythes Seedling. ......... £96) | Gros Pommier .. . oo. ice kaos 139
Mourth of July............ sieleci DAS | Gans POMger iodo Sock ahh 139
oc. . ,0,:, eed a 225 | Grosse Reinette d Angleterre.. 114
Bemey, Creda oo cig Au 262 | Gr anes von Rhode Island. , 214
a Ne se 117 | Gully.. ‘ . 184
Frankfort Queen.........e. 115
Brant: Apple. 0. +0 csdese & MN TG a Sin S sa neeep ast 139, 161
Ee en ee BD | PROTON. sg esx sarc k tek oe 233
Se Tk. ae ee a ee 152
SIH OUBET n\n 0 oo. 0'0 wie wa 30% ae ge es 152
HAA s, SeeMUANAG 0s os 0 ove VR 152
Garden Royal: s.:..... 148, 144 | Hampton’s Siberian Crab.... 263
_ Garden Sweet.......... 144, 145 | Hardwick... .......... 6.6200 239
Gardener's Agiplée... 26.2.2... 193 | Haskell Sweet.......... 153, 154
Garvis Seedling..........04: ROR MARCRCL., 6 kn nica ccnmesaenh 154
Ose. se Saieads ade aeitit Ge 2 104 | Hatcher’s Seedling.......... 154
ipereral Grant... .....- 205 «%% 262 | Haverstraw Pippin......... 234
Geneva Pearmadin..... 2.246 Bae. | MOWICY. oo ro ons .. DANO EI 155
ane ve, Pippimeci fiw eit. 145 | Hawthornden.............. 155
OU) a 200:'| Hempstead... .. sve die sates 231
GOT GG SUNG eee s as 146. || Benrick, Sweet. ......s.0e 240
Gillet?’ s Seedling......0..... 219 | Henry Sweet... .ccccceeces 240
Oe tS eee BAG |: BSAA. on 0 nvvirierernina Belews 113
Golden Apple... 1.24. ee i 4 eee Ee 156, 157

656 INDEX.
PAGE PAGE

Highy Sweet... ..ccsiswcess 157 | Johnston’s Favorite......... 184
Hightop Sweet............ £08). SONATA. .6:.6.4.0-5:650.srereeiana ee 167
Hog Island Sweet ..... 158; 159 |. Jones’ Pippin ..... 000.20 134
TIOGA «205509 5 nina wg BOSD E I Ol he TOO}. SUM, ao 5 oe ol eutee Be 168
OGD ORiiasoo.s 2 oo SUTRA. YE? DBE. DUMGEN 0 ee wncee o Ue a. Ae 168
ETO VSS atcad Sea whe TS4 | PREP ALL niat Ss Secccae eee 168
Holden Pippin... 00s. es 13544. Sy Apple. 0c eeccns en ty 205
Holland Pippin. 2.5.57 -2... 160 | July Branch............06- 165
Holland Red Winter........ 256 | July Harly Pippin.......... 121
PITMUIU SN 0 nin sv SAG TCS RS 196 | Jody Pippin. ......0. 0000S 124
FFAG ois sin'ss'n'a' ie a OO REE 228 | June Sweeting..........- ~~. 212
BGGVEL...2 sce SWRI Se ee 161
TFG 0.8 sini AMVETS 138) K@leg Whste.: ooo. eden ae 104
Horse Apple, ..0. 00.02%). 161, 162 | Kempster’s Pippin.......... 109
Horse Block... ec ees 185 | Kennaird’s Choice...... 171, 172
FFA is Laces. SIA 159. |. Rentucky; cic caw ka heme 169
TTRRAE 5 i. incase 65d BOS ED 136 | Kentucky Queen. ........4.. 113
TROD GIG 5: EXCITA AER 196 | Kentucky Red Streak....... 105
Homar@s Sweet.....0. + odes £61: i Keivy. Pippin. «ci. vse scene 105
Howe's Russet... 0 ecco eds 221 | Keswick Codlin. . 169, 170
EPMA Lichen ebink HO 1360) RONG} occ iccwre 2a SOOO 113
PMBGOTE . 66 8. SOS e.. SHCA 196.) Hing Apple. . ....2.00 Be 170
Tfahbarilaton 6s2 ses 25 8ST 162: | King. Pralip.....0 ceoteics as 167
Hubbardston Nonsuch, ..162, 181 | King of Tompkins aed 170,171
Hunts Fine Green Pippin... 150 | Kirby Red... 2... 0 eee ee eee "214
Hunts Green Newtown Pippin 150) Kilsproth ss... ieee geee 172
Hunt’s Rosset)... .6<s' Ses 163 | Knight's Red June.......... 116
PRRMDUE 6.4 ccs nk Se GAN TRS 5 eres - 2 eae
Hurlbut Stripe... es 164
Hurlbut. Sweet... ce sek 129: | Ladies’ Blushoviv. i. oie ee 132
Hutchinson Pippin.......... 105 | Ladies’ Favorite........ 113, 181
PEI iis ck iw hain Oe eS EE 263%) Ladéés’ Sweet. . 00» eeegeeth 174

Lady Apple... .20.0.S23i842 173
FRMARA ibe oe SS 81>} Lady ‘Blush... ......ceeeeteas 157
Indiana Jannetting......... 209 | Lady Cheek Sweet.......... 157
FARR Ss ee Sees ant Ses 1875) Laéy Crab... 5. ARRAS 263

Lely Painget issih. noe 117
Jackson Apple. ...csssiscess 117 | Lady Washington........... 258
Jackson Red............++-+- 196 | Lady’s Sweet...... 174, 175, 240
Jackson's Bedi oO588U. 8 214 | Ladays Sweeting........0.0+ 174
James River... ......55 és.3 255°) Laneaster’ Queen... 2.0. ..2505 236
SANUOATED. 6.06.0 .00 os MED itt Damn: . 258. eC 175, 176
DOMMEIB Ses 5 oad es die Seek ok 165 | Large Fall Pippin.......... 252
Jefferson Pippin. .........4- 209 | Large Golden Pippin........ 234
I MAM DIS o. 5. 5.5 o eB OOPEE. BROS 209 | Large Red Siberian Crab.... 203
Jenkin’s Summer Pippin.... 205 | Large Royal Pearmain...... 113
DOMME ac rclahe a cis ects - 209 | Large Striped Pearmain.... 181
SOUMNIR ac cocintins SOLES. 204 | Large Striped Winter Pear-
Jenny Seedling...........4. 152 TEN «55 doo he SIO 181
Jersey Greening. 25054 8 2038 214 | Large White Juneating..... 124
Jersey Sweeting........ 165, 166 | Large Yellow Bough. ...176, 177
Jewett’s Fine Red...... 166, 167 | Large Yellow Siberian Crab.. 263
JOCAUCE : 6.5551 55 eR ESE 105 | Lasting Vandervere......... 245
SORATSTIY ica iaiatin DERO 195°)" Late Bough. ..c0 <0 See 100
SOND MOG) comin nine See Ve 1638) Lake Queen. 5:05.00 ee 113
Johnson's Fine Winter....... 260 | Late Strawberry.... ....... 177

Lawver..... PPD eS A we SS OY BEOGROT os ken vdsee cde 193, 194
I s. S cs o.s. 5 incr eie cd wld 196 | Musgrove’s Cooper.......... 250
Deather Apple. . coos isis ase 208: |. Musk Spite... .62svc vide 136
dhedge Sweet. ...... scene cee 179 | Myer’s Nonpareil........... 198
Lemngton Queen........... 113 | Mygati’s Bergamot......... 123
oy o.b ine a » nes nit icodie's 195
ES eee 243. | Ne Plus Ultra... .....s0... 113
Lippincott’s Early... 1.0.65. POA NGI. cus ew ncaw ea cult 194, 195
Little Vandevere..........- 248: |. Nowerfatl, 0.0 Viieeds vase’ 209
Lodges Harly. .. 0.00.00 237 | New Brunswick. ......c0ds 122
POM IMONG.. o.c0n chs deeds RB4:), Wem Missourt... cece cce oes 181
Sais piv se 4 oad she ps 180 | New Spitzenburgh.......... 167
NN aso \e'y 6 ciecnia wie, Sabo Ue 250 | New York Bellflower WN noes 134
Lyman’s Pumpkin Sweet.... 207 | New York Greening........ 95
New York Pippin....... 105, 135
| eee 181 | Newtown Greening.........- 95
McAfee’s Nonsuch.......... 181 | Newtown Pippin... ......... 150
MOO fees Led, 6 sail. bee's 6 ois 181 | Newtown Spitzenburgh..... 195
I ag oaan's +, cman Maaile's 182. }' Nickajack...............da0% 196, 197
MeLoud’s Family. ...... hea he PGR 8. oe aise do wales bi eas 167
ene DONUUP... . = oaces.ci URE | Wommch.. .. . 2. o-0s 0 sccivsreveme 181
Maiden’s Blush............. 183 | North American Best....... 205
ES SS ee eee 183, 184 | Northern Spy........... 197, 198
Mamma Beam.......0...5. 104 | Northwick Pippin.......... 109
LD 184, 185 | Norton’s Melon...........+. 188
0 ere 185, 186 | Nyack Pippin. ..........4-. 234
Manomet Sweet.......0.005 185
ee) eee SAS) Ghee iaduiy. .... . <n aaew awh 250
Marietta Russet. .........5. 221 | Ohio Nonpareil......... 198, 199
Marston’s Red Winter....... Pl Olme Wine. o. 2... sek 136
MG oneal ons IW Ds DIA ONE Wiele. ss. si Pat CIS 187
Maryland Queen........... De Mel Nomstelts. . .. 2. <0sce xa 211
Mason's Pippin... o. 0. cea vs 187 | Old Town Pippin........... 162
Mason’s Stranger........... 189s i\Orange...........% 134, 180, 235
Matchless... neces cceuaee 195 | Orange Sweeting............ 147
Maverack’s Sweet.......... DGB MREREE: « «6,000.5, 000 ainwents 113, 195
PION. 56 os aunedn Tews 184
| EE eee 214 | Palmer Greening........... 246
DN stale aia dan raeeewets 188:|. Paper Apple. .. . ..0ccccdesr. 234
er ty 113 | Paradise Winter Sweet...... 257
res FOO 6400:) Pants Keaper ... 5 s<-20n 3S tee 181
Michigan Beauty........... 224 | Paterson’s Sweet........... 101
Michigan Golden........... eS os in ndenade cian 184
Millereek Vandevere......... EE io see, cave chert 199, 200
[0 a eee 190, 191 | Peach-Pond Sweet...... 200, 201
Missouri Janet..........44. WP PRPULOG. So 0 0p Ae TUNE 254
Missouri Pippin. .........4. 1060) PeersT ree Lot... ...ccsveeus 254
ME RSB0UTE DE iii Ce 206: Peeks Pleasant. . .....-0-s:0-0 5% 201
Missouri Superior.......... WOR | FR iso alin ne « conde Werden 102
_. _ SESRRSRINS THRE SES weer 196 | Pennsylwania Cider......... 225
Molly Whopper. ..........+- 133 | Pennsyluania Vandevere..... 245
Monmouth Pippin.......... 191 | Petersburgh Pippin......... 150
peoeee Hello... es. ee. i. 192 | Petit Apt Rouge...........- 173
Montreal Beauty........... 264 | Pharawalder .. .. 2 c«02 de 133
Morgan’s Favorite. ......... 243 | Pfarrer. Walter. ......0see0 133

-Mote’s Sweet.......... 192, 193 | Philadelphia Pippin.......+- 135

658 INDEX.
PAGE a PAGE
Philadelphia Sweet.......... 100 | Rauwles Jannetting.......... 209
PYilip: Tick. se 167 | Rawle’s Janet.............. 209
Rae Apple: 523325 2vssgte ewe 160 | Rawles Janne. .....0.0.000. 209
Pim’s Beauty of the West 133 | Red Ashmore........ 0.6.04. 98
Pinneo'’s Favorité.........4 123 | Red Astrachan............. 210
Pepin... Sse. tae Ry 202 | Red Baldwins... i.e... ,.. 102
Pittsburgh Pippin.......... 202: | Red Canada. ....:.5 66.682 oe) 211
Pitcor TR >> soso FI SA B06: | Fed Cheeky... FN 134
SANG eta tse veee. O11 | Red Cheek. Pippin... 20... 191
PU. 255 isis tee oe 236 | Red Fall Pippin. ........... 214
Poly Walter: >: salseet Ae 133 | Red Gloria Mundi.......... 113
Polly Whotloper. .. 0.0.0.0. 183 |! Red Hazd. oo coorit Oe 196
Pomme @ Api Rouge......... UTS | Heed. Horse... coos soos 5s Tk 113
Pomme du Caen. .......208+ 144 | Bed Jewell)o...2. 22200. VR 212
Pommie de QCutr:. 23 36.85 552-2 OS Reed JUNG. Ls ewe eeeab anak 116
Pomme @ Eté......... 124 | Red June Sweet............ 212
Pomme Grise............-- 203 | Red Juneating............6. 124
Pomme Grise d’or.......... 203 | Red Lady Finger........... 214
Pomme de Neige......0.000 137 | Red Neverfail... 0.0. 0 209
Pomme Boa... 3328 173 | Red Pippin.........105, 196, 231
Pommeroy. <5... s34e23 Ts 174 | Red Pumpkin Sweet......... 129
Popular BUff. . 0.2.0.0 eee 225 | Red Russet..0.55.00 0.5.4 213, 214
TUES Sasha bo see 204.) Red Shropsavine..........55 228
Portsmouth Sweet........... 179 | Red Spitzenburgh........... 217
Meenas SESS. yee ee 114 | Red Streaked Pippin. ....... 231
Pointe Apple... 3 aS 256 | Red Sweet Winesap........- 240
Poughkeepsie Russet......... 128 | Red Vandevere..... 214, 226, 245
i, gg: | RR Ee RE a 133, 196 | Red Warrior.......066.00085 196
Pound Pippin... ovo cies es 135 | Red Winter Pearmain....... 214
Pound Royal....... 135, 180, 235 | Reinette Blanche d Espagne. . 252
Pound Royale... 2... ee. 235 | Reinette du Canada Blanche . 114
Pound Sweet... 2.405050. oe 207 | Reinette du Canada a Cortes, 114
1 ie ee eee Ob 205, 214.| Reinette @ Espagne.... .°... 252
Powers’ Large .:..san% i see 264 | Reinette Grosse du Canada... 114
Praire Rambour Reinette.... 114 | Reinette @Hollande......... 160
Pride of September. ......... 223 | Reinette Musque..........-. 258
PHMRIC...... nic co-'g et ge Soe 205 | Reinette Rousse de Boston. ... 221
Prince's Early Lemon...... 124 | Rhode Island Greening. , .214, 215
Prince's -Harvest........2...- 124 | Ribbed Pippin, ...0.c000.50. 95
Lo igs SN cs, Het os ts. 206 | Ribston Pippin.............. 216
Ervor's Red... siecle en 206 | Richard’s Graft..........0. 217
Pumpkin Sweet............ 207 | Richfield Nonsuch........... 211
Puinam Russet ......0..0..- 221 | Riehmond . oi... 92. 200). OR 218
PPS CY «SARIS, Pe 180
SR OT =. 5. t Sadeoa ate Paes Nate B51 | FRO0: VOR s.i eV SOS SIS 174
Es Se AeA Eos 8 113 | Roberison’s Pearmain....... 214
Queen Anne... ..5...... 180, 193 | Robinson’s Streak.........4% 105
Robinson Red Streak........ 105
Pee eis Sst cs. Pek HS 208 | Rock. Rematn ...25. AOI 209
Ramboutllet.... 0.0 eee ee ee 208 | Rock Rimmon.......0..00%- 209
Ramsdel’s Red Pumpkin Sweet 129 | Rockhil?’s Russet.........++. 216
Ramsdell?s Sweet. ........... 129 | Romanite.:, «207i A ie 218, 219
Ramsdedl’s Sweeting. ........ 129 | Romanite, ...0..6. 008 ees 208
Randall's Red Winter....... 129 | Rome Beauty........... 219, 220
Rawle's Genet ............°5° B09. | Hebe Red. . oe Vee 220, 221
Raul’s Gennetting.......... 209 | Rother Astrakan........... 210

INDEX. 659
PAGE PAGR
Rough and Ready........... 205 | Streaked Pippin........ 231, 232
aoa Russet. ........ 221, 222 | Striped Pearmain........... 181
moval Pippin... . eee es 103 | Striped. Rambo... 2... 2.00. 208
Hruckman’s Red... .eeice sl. 196 | Striped R. I. Greening...... 120
masse Golden... ieee 146 | Striped Red Harvest......... 212
SR Lec Lae 214 | Striped Sweet Harvest....... 212
MeOCOPE. os sedis wend 198 | Striped Sweet Pippin. ....... 181
Striped Vandervere......... 245
St. Lawrence.............. 222 | Striped Winter Pearmain.... 181
Sam Wingard.........00.6. 104; Btymns sss ai esos ees 232, 233
DANGUINGUS ... ccc ccccecen. 137 | Summer Hagloe............ 233
Sassafras Sweet..... 6.000006 154 | Summer Horse... ........0.. 161
RE Sis d. wean tik’ 195 | Summer Pearmain.......... 97
Sehietar ONE ood wo iss 202 | Summer Pippin............ 234
Maniac a Stas 6's babes Bs 205 | Summer Pippin. ............ 160
be Seren ewes oS: 184 | Summer Pound Royal...... 239
Beek No-Further.........208, 250 | Summer Queen ........... 236
PPOLCMMNET.... ccauune'ss sss. 223 | Summer R. I. Greening..... 235
Dharpes Harly... eis... 236 | Summer Rose.............. 257
BRORHE 8 ISDICE. on soar ves. 136 | Summer Set............ 227, 228
ee O86. Pos tea elk. 96 | Summer Sweet............. 158
Sherwood’s Favorite......... 197, |SSeemuneretir... LS 196
Shiawassee Beauty......... 224 | Susan’s Spice........... 237, 238
_ So reas 224, 225 | Sutton Beauty............. 238
BATONBRITVING . v.60 oe se PD TRILL. 5 oh scie o's win v's bon PP 239
Sinclair's Yellow..........5. 124 | Swayzie Pomme Grise....... 203
nen ae 231 | Sweet Bellflower........... 100
LL Ste ears a 223 | Sweet Bough... ....-....00. 176
Smith’s Beauty of Newark... 122 | Sweet Harvest..........4.4. 176
Smith’s Cider........... 225, 226 | Sweet June.......ececccees 158
Smithfield Spice...........5 123 | Sweet Pearmain............ 240
Smokehouse............ 226, 227 | Sweet Pippin. ........00.00 158
PTL ci ea ON By AO MAT SWGRE Wises veo erevisiaraoe eben 136
EE 181 | Sweet Wimesap............. 240
NN ge as oe suisse Pie bin tbe 157 |}; Mies. Apples res 2080S 58S 202
RS ne ee a OF T15,. |! Siotas Pippin. 3 299028. Seek 202
Ds St WENGE). o's. aisieis ss ohne 228 | Sylvan Russet ........0000. 221
Mapsigt Wine 3c bee Gh. 8%8 O28 |JBylvester..fovk. FS oP 241
MIEENE. oes RKC OS RB
Se. ow 5 a aan 6% 229 | Tallow Apple... ........000 180
A re OPE pore 234 | Tallman’s Sweeting......... 241
Per Hareest .. oscise or. 205 | Talman’s Sweet............ 241
Southern Fall Pippin. ....... 214 | Tart Bough........ 124, 205, 234
Southern Golden Pippin..... ce ea oe Pe ee a 181
Southern Greening.......... 149 | Terry’s Red Streak......... 208
Southern Romanite.......... WA, VUIDOLOIY x. a oe we be sees e's 242
SE oe sek THe CU Ss Ee a EE 242
Spiced OF HY6.c.0..ce cc cese Pie: mane eee! Oe aoe 105
Sptzenburgh......eecceesees 105 | Tinson'a Rad: t.c.8 0 FN 214
| ne oen ws 245 | Tolman’s Sweeting.......... 241
RE are 5 ok Sous ss S eels 230 | Tommy Red... .......-- 000 170
Peele co oecs don dled B21 | POMPING 65. Fs SO 123
Steele's Red Winter...... 102, Oi Pai a Tied. fo SAO 7
Sterling Beauty............+ 94 | Transcendent ............-. 264
ys aes OO re iy nt in 216
Strawberry... .ce.ceeee g107p 217 | -Prenham, 2. 66 2a ese 19¢

660 INDEX.
PAGE PAGE
Trippes Horse..... sf. Dow .. 161 | White Spanish Reinette..... 252
True Spitzenburgh.......... 129 | White Spice.-0.5.....0 08 123
TRUMPANGOON. 2. .0ic'ces ae vine 208 | White Sugar........ 0.0.08 100.
Dulpehockeen. ova w'a's ss 0 ae vas 138 | White Vandevere........... 245
Turner's Cheese. ....0.2000 149 | White Winter Pearmain..... 253
Tatile.. . AGARBRSS 0% oti 244 | William Tell... 2.2... ce eee 202
Twenty Ounce..... pipnice bia 243 | William’s Harly......0...4. 253
Twenty Ounce Apple........ 243 | William’s Favorite.......... 253
Wigan's Red... .... yowash. 253
Uncle Richards Graft....... 217 | Willis Sweet............... 254
Uncle Sam’s Best... .....4.. LEG NWO... 00. EE. HEA 255
Onderdumle i005 siaiiekSss sees 234 | Willow Twig........... 255, 256
Wilson’s June... 22.2.0 en ees 116
Valandingham’s Wine. ....+ 161 | Wine... ......... cee ed ee 195, 217
Witte DYN, «oo 90 cei CERNE 135 | Wine of Connecticut........ 243
Tg To pa OT ee ee BAS |Win Sop. csc eae eco Dee 206
Vandervere of New York.... 195 | Winesap.... .. nip bias 256, 257
Vandkevere, casi es h. 2h xetels 245 | Winter Blush. .......060+0 133
Vandevere of Pa. .....0000: 245 | Winter Cheese.......... 149, 214
VANGIOET. 2... ARIA 245 | Winter Greening........... 149
WT RON csc 3s = a gesgeitn eae 119: |" "Wenter Horse... eae 196
Vermillon @ Eté.. 0... 0000.0. 210 | Winter Jannetting ......... 209
Vermont Pumpkin Sweet.... 207 | Winter Peach.............. 199
Victoria Pippin. cise. 6 sees 105 | Winter Pearmain.:........ 181
et) ae 105 | Winter Pippin of Geneva,... 145
Virginia Pippin. .......6..- £05) | Wantor “Queen: .o22 eee 113
W tither R086. 0s occ van see 196
Wacener... uve ee eles 246 | Winter Sweet Paradise. .257, 258
| ee ee 114 | Woodpecker...... paras be 102
oe Re oe dee 196. | Woodstock... 0°02. 2200 LA 123
Wall... SEERA AER sae Ss 196 | Woodstock Pippin.......... 109
Malte Agile... 5 vcnamevact 201 | Woolman’s Harvest......... 237
PU OUDOTE «5 ona. 6556.3 wesc OOS 234 | Worden’s Pie Apple......... 228
Le eT en 196 | Worlds Wonder............ 196
Waring’s September......... B23 | Wyandorta. .. ..0ks0 - eecke 181
Warner Russet. opsooe3 ine ik SRL NSW Yt he. oneness tne See 202
Warren Pippin. ........05 258
- Washington. .. 0.05. 660% 176, 228 | Yellow Bellflower....... 258, 259
- Washington Royal.......... 246 | Yellow Crank. .........00.. 149
Washington Strawberry..... 247 | Yellow Harvest. .........+-- 124
AMBber: So. 4 {epee eine 247 | P elow. Hoss. .:.5..000as sees 161
Waterman... .eessets ia 188 | VYedlow. Janett.... 60sec aT 209
Wattamgal )...).-..a0~- « 161 | Yellow Newtown Pippin.... 259
DAKE os ob gnnannc os ctOiee 104 | Yellow Vandervere......... 245
Wealthy ......asseetieee 248, 249 | York Imperial............. 260
Pe oat oneal a ES 120°) York. Pippin. W225 AS 135
Westbrook: < 9526.03 Jes da guElk 134 | York & Lancaster.......... 222
Western Beauty........ 198, 250
Westfield Seek-no-Further Zour Bough ..0:3<c0cceeteee 205
249, 250
White Apple, .. 05+ savin vue 104
Whele. Crow sipsnsd . v.eeoaik 181 APRICOTS.
White Graft of Wis........ 134
White Hawthornden........ 155 | Abricot Commun.........-- 271
White Newéll ...-.....0000% 134°] Abricot Pécheé....0 w.0ve. tees 271
White Pippin ....... Liou 251 | Amande Aveline............ 268

INDEX 661
PAGE PAGE
EOIN Ras doi piadh wikia sides 2 e's 268 | Walton Moorpark. ......... 270
EE See oe SEREE Baas B10 Wurtemburg 30 ee 271
Anson’s Imperial. ....-...4. 271
Meneds. CihGo OFS 268 | BERBERRIES AND BLACK-
BERRIES.
TP ALCON IE. cee ees 270
De Hollandé ...20.....0500, 268 THE BERBERRY.
1S L'a 270, 271
Dee Tear ows 270 | Common Red .............. 273
De St. Jean Rouge ......... 270
Du Lunembourg .....6.665. 271 BLACKBERRIES
Dubois Larly Golden....... 268
ease 970! | Dewberryss i. AS ego sedes 275
Dunmorés Breda. ... 066+. O70. Dorchester 0... RS 274
6 ee SG ES a 268 Kittatinny ..............+.. 275
Early Moorpark............ eS Tasnton 5 252 oF SBE 275
Bes =. NO ES ont Low Blackberry............ 275
ERE UIOD ois enced om xtees't 268
aie 270 New Rochelle: : 3.56: 80522%.% 275
MTC i ach einh died ie 270 | Rubus Canadensts.......... O75
NN I anew he wal 270 |
Grosse Germineé. ....0. 0000: 271 | Seacor’s Mammoth... ........ 275
Hassenussmandé........... 268 | Trailing Blackberry ........ 275
Seeminicretae = 5 <5 oc, cg ttsisas 268
Hunt's Moorpark. .......... 270
CHERRIES.
I... s sarickka tains & 268
AMBP 25.555 soc Pha eee 281
Harpe Harly. .. s.sa00ds os. 270
Baumann’s May............ 280
MMNININTE 55 5 5 5:20 3 i0,0,s,0 Bes 270 | Belle d’Orleams............. 280
MmpCH- MSO... esc a canoe 270) Bwarrean 5... ss. ea 281
Bigarreau de Mat.......... 280
Oldaker’s Moorpark. ........ 270 | Bigarreau Royal............ 281
Bigarreau Tardif. ......... 281
ee oes ec 271
ONG «oso '~ s,s Doce b.oteitee 271) Ceriee: Ambrée. .. 2 STN 281
Peche Grosse: oseiscn oi vies 271
NINE. 2. arsitctpad aie 4 «sha 268 | Graffion .. ad sewn theese eee
0 i OO Te es 271 | Groote Princess. Sup ee Cay are 281
Précoce @ Hsperin.. v1... 25s 270
Précoce @ Hongrié.......... 270 | Hollandische Grosse... ...... 281
Roman 27) | Impewidlics 2.450 ates. et 281
PROMOS Saw edges iseccec dee 271'|\ Malian Heart. ......scrsa0s 281
Royal ol SSeS 271
Prinzessin Kirsché.......... 281
Sudlow’s Moorpark......... 270
Turkey Bigarreau......++6 281
Ct ee 270
PE TANSPOTENE.. . isin a vca.nninte’s 271 | West's White Heart......... 281

662
PAGE PAGE
White Bigarredt.....ces.4. Peel t| NIGUOEIAs 62002 005 55 oo eae . 301
Wilder's Bigarreau de Mai.. 280
White Antwerp ...0..+ese0 301
Yellow Spanish .... 0.0000 281 | White Clinton........ cae we 301
Wehtta OT YSCGE soos 9m on oe 301
White Datel: 4+ ssn sae 301
CRANBERRIES. White Grape... -.c 5022s 301
Beleehaped': . - “2. os0e Bs Sis) eS ee a
ite Provence: ! i seiiie se. 301
Bugle, Oval, or Egg-shaped.. 303 Wilmot’s Red Grape. ....... 301
Gla 5 ore ee eee ya Cy ny ys 303 FIGS
CURRANTS. UATE SIDI on wg. a cca eee 307
Biack! Ganda. o.ac actos eal 306
Baby, Castle ics sie ares:t + w onis ae) bnek IBCHIS. sss. cas e sane 306
Palace LAGER. os 62s 2 kab Re se 302 | Black Naples . 22:2 223.d0 006 307
Black Naples.......-..+.00 SOL, | Prteie ABER. oe aos oe ae erpm oes 306
Brown Hamburg..... Sereare 307
JL), a eR gs Te eee $02 |. Brown. Ischia, .+ .... sa. b ee 307
UCD: now ns 2's. SiR RONBAG 300 | Brown [LGGK ., ss. enlesn a 307
PCPEY gc) oinivis'a sips 5 OS ws AN 300 | Brown Naples... 2s. ..0.--08 307
Common Black... .:......ies 502 | Brown Turkey. .. 0022-30. 0% 307
Fatunswick «<< :5.o<:<;35 eee 307
Danas New White ......... 301
CREMNUE Fo ens oa nore ee 307
Fertile DANGERS 5 vo-0'v'a sis nee 300 | Chestnut-colored Ischia...... 307
MENTING - 2.6 00+ = ampere arom 307
GRGUE:.. trated <eacepts tpirebas ses 301
Groseillier Rouge a Gros Fruit 300 | Harly Forcing. .......++60. 306
Hitive de Bertin .........0 300 | Figue Blanche ..... 6 ccc 308
Houghton Castlé........000 301 | Ford's Seedling ...-.....00. 3808
Impérial Blane... ...0.e0.20 S01 | Green Tachta: .. 3.3. + o> eeie 309
TpCTEAh LOO. o.6s'e Ss wn wows 300
Prapertal, White ier svc ves tie’ SOL | SIANODET Li's vn now's we 2 = i 307
bey ASV? Ks ae abate Bsn SOO 4 APUG. Seis bare ngs 0 ace ee 307
La Versaillaise. .....6...00. 300
Large-Bunched Red ........ 2004 Barge Bute. oo... ss <i ss women 307
Large Red Dutch. ........06 300 | Lee's Perpetual... .....-00 307
MEO OCULOE . 0. ssioun% ex ariee BOD | MAGONNG. < sivas sos sve + seem 307
WMigel's. Vecloria: 3% Gen O- sea bis GUE »} EANGR 3. 5 poise paw eee en 307
Missouri Carrant. .). ..%-<c«- O08 |; Marseilles: 2-24. x cen< deme wer 308
Morgan's Red....... eee Te OW el UPTO... aces ss ts catego 307
Morgan's White... .. +...» 301
INGETS oss ess 0.5 te 308
New Red Dutch. ........... 300
New White Dutch... 0.00 301 | Pocock ..... ns ee'W ace Oe eel 308
Pregussata. oc. es nes see ae 308
FLA DREN». 35: eelsiih wins 5.505 300 |
Red Flowering Currant..... BUR :|: Oe va ka ce oe whe ee 207
1 Og 7. age oy ee ES PO 301 :
Reeve’s White... 2.0.03. ‘soe BOUL | Smak Brown Ww .2.s se se eee 307

INDEX. 663
PAGE PAGE
Small Brown Ischia ........ 308 | Houghton’s Seedling ....... 314
; Huntaman.-....:. 8s. oe 314
PPAR SONIA. ook ie, ok, os «0s 309 | Husbandman .............. 314
White Marseilles........... 308
Wihate Naples... 00d. sccese 308 | Independent............... 314
White Standard ........... 308
Jolly Cuwhbetes 02 5 efakiacyse-s 5's 314
GOOSEBERRIES Keen’s Seedling............ 312
MCNICON Red... cw cccase BLD) GRC CPSBEED. i... ota sis a intone #5 314
American Seedling. ......... 315
| i a Rie ea 314 | Lady Delamere............ 314
Leigh’s Rifleman............ 312
eoks Dablin..........:... 314
Berry’s Greenwood......... ole. | Marigold is leatvi esd sss. 314
Boardman’s British Crown.. 312 | Massey’s Heart of Oak...... dl:
| St > ae 314 | Melling’s Crown Bob.. . 312
MEERA TUL fons caw os vin wd oi4, Piss Bold sis sax cee sie a0 312
Buerdsill’s Duckwing ....... 312 | Mountain Seedling ......... 314
Capper’s Bonny Lass........ Ole [ORO PTO PC ou odie de doe 315
Capper’s Bunker Hill....... 312 | Ohio Seeding ........-.00% 315
Capper’s Top Sawyer...... Sia |, OSbECR 3H v's ieee el wale Ee 314
RPMEMERIBONG 6... cw cece nes ain | Overall cance ce ht BOE 314
Cleworth’s White Lion...... 313
EET ins 5 eas 5 545 maim emi | Pmle eds 245 Sees aha 314
Collier’s Jolly Angler....... 313 | Parkinson’s Laurel......... 315
Conquering Hero........... 314 | Part’s Golden Fleece ........ 312
Cook’s White Eagle......... Oks) this 4 55 nc WOR tere 314
Crompton Sheba Cade Voy: 313 | Pitmaston Green Gage...... 313
Proc Albert <. 20 eo 8 314
EE eee ieee 314 | Prince Regent............. 314
MAME SOG @ oo oo why org.» ors sees BLS LE LORb hss ae was -e..- O14
Prophet’s Rockwood........ 312
Early Green Hairy.......... 313
eM G1. os Go pie, ea oo, 0 314 | Queen Caroline............. 314
Edward’s Jolly Tar......... 313
st Deane sale ates 314 | Red Warrington............ 312
me Pst A. 24s atkins erat 314
Farrow’s Roaring Lion Deane 312 | Riley’s Tallyho............. 314
a ae a Pe een 314 | Robert’s Sweet Water......- dl5
ENR pan ordi ward a bane Soe 314
Glam: 256s eet dea 315
Paenton Green... .....c5.- 313 | Saunders’ Cheshire Lass .... 318
oron sa Viper: :...52..-... le 4 eOrprOtr sf esis oe ke 314
Green Gascoigne .........-++ 313 | Smiling Beauty............ 314
See RIVE een eweec 314 | Smith’s Improved.......... 315
Secon WAIMKE oli. et ee 313 | Smith’s Seedling. .......+++- 315
Nn ltiich ow we Wis 8 satan 314°} Sovereign: «. .. 26505 Sate 314
Hapley’s Lady of the Manor 313 | Taylor’s Bright Venus...... 313
Hartshorn’s Lancashire Lad. 312 | Teazer...............0.20- 314
Hepburn Green Prolific..... hed) LEIBA POR). oso. ase e os Winrar 314
Hill’s Golden Gourd........ 312
Hobbs’ Seedling ........... 314 | Wainman’s Green Ocean.... 313
Hopley’s Companion........ 314 ! Wellington’s Glory ........ . 313

664 INDEX.
. PAGE PAGE
WhitecO Oney. os ois oe anaar-s 313 | Chasselas Musque.......... 328°
Wistastoa Hero .........-+- 314 | Christie's Improved Isabela.. 349
Woodward’s White Smith... 313 | Christine... ............00. 360
Columbia County........... 343
pe) 8 eae LS) MMOMIOML, ooo. x'nia ores & eho as 341, 342
Yellow Champagne......... ole | Cornucopia: 2: iii ..s..a: 348, 344
Young Wonderful.......... o14 | Crevelling: .-.-. 7.04%. Soue 343
Croton. , Joss sncitneees 343, 345
GRAPES BT RR ee mY MOP 331
Delaware) oii. Ss to 5 ene 346
PETMOROAC... . >. nmcewtee eto gereey LIME. oS Se eg nee were 347
Alexandrian Frontignan.... 331 | Duchess of Buccleugh ...... 328
PIRATES oso open oesa me eres 327 | Dutch Hamburgh .......... 327
AWCARLONEVENE ss csinnd ion 327
Alien’s Hybrids... ; s<0s+<.. 338-340 | Early Golden Frontignan.... 328
Amber Muscadine .........- 331 | Early Saumur Frontignan... 329
American Muscadine........ 358 | Early Silver Frontignan..... 329
AIO oo is c's sage cs o's 331 | Early Smyrna Frontignan... 329
Be. og ee ee 358 | Harly White ade Sonne 331
PAPI Ao a sn se mane 350 | Hlsenborough. .........00.2. B47
AEA GINO. 25 0% 6am adiveis BAS | ISINDOPO? ..o'as vn a's oo oe oe 347
Pe Ee | a ee 308 | HElsingburgh ............... 347
Mares. Oh ts Ace eee 341
te hes vip a ele 338 | Hspagnin Notr......cceee0 327
Black Frankenthall......... a ao iE eB pe 347
Black Hamburgh slik Hg ELE,
PRIGELIRBON ie sitn.s. sore «ain ves BS (Se ae 341
Black Muscat of Alexandria. 328 | Fintindo.................. 329
Aptech, Palestine... . 2 ox ie 2/5 « O21. | lasek 'Traube: se 327
Black Portugal, .. . cme. ots 327 | Foster’s White Seedling. .... 329
Iblg@ele Prince... . 25... 6.02% « 328 | Mramingham ... 20.0.0 06506 348
Black St. Peters, <<<» di.0 dh oot | Lrankendale: 0 it. ieee det 327
Black Spanish .......0..00% 327 | Hrankenthaler........-.2.. 327
Black Valentia............. 827 | Frankenthaler Gros Noir.... 327
Blauer von Alicante. ........ 827
AOPORTIIG 55 sos 5 mraieocBnpeh 343 | Genuine Tokay............ 333
Blue Trollinger a ceimaging. Ee aly EOP. So ere 327
Sn aa a ey ity EP el) GEOMMR, . nk hea a hicaes tas 348
Bowood Muscat............ 328 | Golden Champion .......... 330
Brown Hamburgh .......... 327 | Golden Chasselds ........... 331
TIMES ws Shook = is Od aed eee 358 | Golden Hamburgh.......... 330
BOGE . pai t ail aatll ¥ tek in 358 | Grauer Muscateller......... 330
Busby’s Golden Hamburgh .. 330 | Gray Tokay..........2.04- 3338
Gueen’s Prolifie (2.703 330
Campanella Bianea......... 331 | Grizedy Frontignac......... 330
Lo]. 10 ae ee Smee eee 338 | Grizzly Frontignan......... 330
Canadian Hamburgh....... 305
Canadian Hybrid .......... 355 | Hampton Court Vine....... 327
Comba ee scsie girs Gis had imo 341 | Hartford Prolific.........°. 348
Catawha Tokay... .....0265 ERE] AMIE, y sine ake ination me oa 346
Catawissa Bloom.........+. a4d.| Eerbemont, s. os:- pseu eee cee 348
Charlesworth Tokay Maiaga. 331 | Herbemont’s Madeira....... 348
Chasselas blanc... 1.2... 40 Sea | PAE os sve es era eee 327
Ohasselas Gore ...5 se usncc ens 331
Chasselas de Fontainebleau... 331 | Iona,...... 6... eee eee 349, 350

PAGE PAGH
EEL, we So ss cw needs om 349 | Nepean’s Constantia ........ 333
Tsaker Datsiko.......+.++.- 329 | Norton’s Seedling. .......... 355
Sconce cas 349-351 | Norton’s Virginia........... 355
EMD WETLE. 5 2. wdtewns s #15 346
RO SF os: ts v's 3 oe 355
a AA BO OUNG e eile sec ode hte s 4 355
OS OE 330
Paign’s Isabella ........0+++ 349
Kiimme Traube..........+- BO) | LWeONNG.*.Seatsuseceaciys 332
Panse Musquéé.......2..00. 331
Lady Downe’s ..........+-. 331 | Passe Musquée..........-.- 331
Lady Downes Seedling...... Got Ek OURO 8 LON . 0s niscceets 349
DGMROUGC.. . ch asnd ane) 3,5 * 327 | Pocock’s Damascus.......... 328
Laura Beverly... ..eceseees 343.| Précoce Musqué..........+++ 329
a css 3 ops sc aha 328 | Primavis Frontignan........ 331
WR. . cider eas «ab oe 352 | Purple Hamburgh........... 327
Long Noir @ Espagne......- 332
Raisin de Champagne....... 331
Madeleine Musquée de Courtiller | Raisin de , Patan ate 333
329 | Rebecca..............-8050, 356
_ | See iaes 341 | Red Constantia .........+++ 330
RN iets. od a a= ap 352, 353 | Red Hiben..........-2+++: 358
i ie Per 352 | Red Frontignac of Jerusalem 328
PAMAWOCY.... .. «wos. oc 352 | Red Ss senate SPN Tee 330
Meredith’s Alicante ......... 327 | Red Hamburgh. . OR i's
0 Aaa ees Bye | teed Meine” tse Soe kee 341
Michigan. .....0.cecceseees 341 | Red M iar of Alexandria... 328
DO LL, 927 |. Ricketts’ No.: 1.50. 052. 357, 358
Moscado Bianco ..........+- 333 | Roanoke .........-220-++- 358
Moscatel Commun. .....-++- 333 | Rogers’ No. 1.........0+++- 348
Moscatel Gordo Blanco...... 331 | Rogers’ No. 3.......-20--ee 352
Moschata Bianca........++- 333 | Rogers’ No. 10.........-..- 352
I 055i <5 s+ oo 5 ove apache 354 | Rogers’ No. 22.......20.66- 358
Muscado R0880 .........06+- 330 | Rogers’ No, 43......2...+-: 338
Muscat of Alexandria....... 331 | Royal Muscadine........-.- 331
Biscat BANC... «2. o,0'a00%0 333 | Rulander...... Sieh peacees 358
Muscat Blane de Jura...... 333
Muscat Escholata.........+- S31 | St. AlWOMS, . 2. sss oe se weees 328
Muscat Esculata..........-- 331 | St. Genevieve... .........+- 358
meat Gree. ot 2t2 hence OM ee Se ee 327
Muscat Gris ........ Eas 330 | Sanct Peter’s Traube....... 327
Muscat Hamburgh.......++- $98 | Salem..:.'.'). 0... 20. - 358, 359
Muscat Hatif de Saumur.... 3829 | Salisbury VOR 3 eins alent Sa
Muscat of Jerusalem .......- 331 | Sanbornton.............+-- 349
Muscat of Tune. .....+.+++ 331 | Saratoga .......ececcceeees 341
Muscat Noir de Jura........ 330 | Secretary. ....0..--- eee ee 360
Muscat Romain ........++.- Bar| Senmequas. oe eee 360
Muscat Rouge.......cecece- 330 | Schwarzer Spanischer....... 327
Muscat de Saumur........+- 329 Paeppemone Fe ects 358
Muscat de Smyrné......++++ 329 | Senecd.... cccecvceseecceee 348
Muscat Troveren ....+..+0+: 332 | Sir a Pytches’ Black....... 328
Muscat Troveren Blanc...... 332 | Smart's Hisingburg.......++ 347
Muscatelder ....c.ccddescees 333 | Steward’s Black Prince..... 328
Musk Chassedlas.......++-++: 328 | Stockwood Park Golden Ham-
Bergh o.oo e ie ate ck esas sen 330

666

INDEX.
PAGE PAGE
elegraph , . ..- ste viidaa wets 360 | Winter Melon... .... sc.i0.- 365
Terra de la Promisé......... 332
DORE CUIIIO oo 5's cc ae wip a ie 333 2. WATER-MELONS
Tottenham Park Muscat..... 331
Trentham Black........... Soli Baugh. . os dycisie 0. Dae. we 366
DET diane as 8 wtecee tia Saat Ded PARA EOTG.... 2s « oS bseeL ee 366
EL PMEROOM. S20 oats we ew aietace 327
ODOT SS as tenance pc RMN Ss SOP TCALDLINA: .. ....ons ss sbeeee oe 366
Troveren Frontignan....... 332 | Citron Water Melon........ 366
Tyningham Muscat......... 333 | Clarendon...........0.+0- . 366
Tynningham Muscat........ 328
THiperial ......,>ss0a05'.55 eo 367
Uva Salamand, .ocerecsace's 331
Mountain Sweet........... . 367
VECRUNE Ss... .cvsviressekiney 327
Victorsa. .. .o.. amie Sas 327 | Orange..... pcs Sa eich RA 367
Vitis rotundifolia. ......600. 308 x
Vitis Vulpina .... cece eens 358 | Ravenscroft. ............0.. 367
Walter: 2 .2taaeurs. &. 361, 363
Warner's Black Hamburgh.. 327 MULBERRIES.
DATION. «5 sanned seu ee ratte 348
WACO Ses oes BOE 348 | Black Mulberry............ 368
Weisse Muscaten Traube..... 333
Weisser Muscateiler..... .. 833 | English Mulberry........... 368
Weissholziger Trollinger..... 327 | Everbearing.. ..........06s 368
WER eds ee Eee 327
White Chasselas............ 331 | Hick’s Everbearing......... 868
White Constantia........... 333
White. Concord. igic.. Coos 852: | Wohnson, . isc .scieuds ewewen 368
White Frontignan.......... 333
White Frontniac........... 333 | Red Mulberry....... wan St ee
White Muscat of Alexandria 331
Wiiee NICCS «555 sis cae Rede 331 | White Mulberry............ 368,
WHALCNUC6. os 00 Riad e ... 800
Withee Tokay: o..53 >< «js eae 333
Withder st se. Any. ve 362, 363 NECTARINES.
RIOR 5 os scilan sis die wh RE TSOW ool | ‘Albert. .....s:is0\, .Acelinw. ene
ANAETION’S ...-0.0\ee\es c's 8 oveu apne
BLOM. oF on o's 5 ene Se 373
MELON FAMILY.
Peston: . Wisc oes Bae eaete 370
1. MELONS. Brugnon HGtif......0..000 373
Brugnon Musquée... ...... 372
Allen's Superb. : 0450 i5 sede 365 | Brugnon Red at the Stone... 373
Brugnon Violette Musquée... 3872
Dawipsa. 3. «ck hear. vekt 365
Claremont »...« «nino pamie wis ae 371
Green Citron... ..... 055 «ess 365 | Common Elruge ...... +. eee 371
Cowdray White......0.sse0 372
VEEMCS ooo. 5 cdoiale ewe 365
Dewnton...... 0.0 cs Agee 370
Valencia. ....... Peay soe jV86S: 1D Tilly’ 8.2. sa eee 370
Duc du Tellier’s............ 370
White Japan............... 365 | Due de Tello........e..e0 370

INDEX. 667

3 PAGE PAGE
MPO EUROS... ce SUR ON 370 | Violette Hative............ 373
mpce dé Tilly... see eee 371 | Violette Musquée........... 373
EE a 370 | William's Orange........... 372
Early Black Newington..... 370 | William’s Seedling.......... 372
: Early Brugnon..........4. 373
4 ay 5 ar ae Po ie ea 370
e' RE ae Ee 373
3 RO as 0. F0TS 371 NUTS.
£ Emerton’s New White....... 372
1, CHESTNUTS.
MOTUNONS 5 24-2 6 asc aaescedeek 372
Chestnattias 0 ¢ 0: SPOPIVRAG 374
Hampton Court... .......4. eo | Chinquapim...:.5 cccc wxoues 374
Peete WIGKG. 6... ee et tw o71
_ Hardwicke’s Seedling........ 371 | Dwarf Chestnut. ........... 374
Hunt's Early Tawny. ...... 372
Hunt's Large Tawny....... 372 | Spanish Chestnut.......... 374
feues @ Pawny.......--<-.. 372
2, FILBERTS.
Marge Scares ke. 8 373
TE EE a a let Ein. a san nnd ka wae eee 376
DMs car aes ete eee. oe 370
Lord Selsey’s EHlruge........ Bis) CPEIBON LOSI. ees Be 376
Tnucombe’s Black... 0.0.0.0 370
Incombe’s Seedling......... or0)| Lambert. 2600.0. yee 376
eat a White eet Pe 372 | Northamptonshire Prolific... 376
New Dark Newington....... 370
New Early Newington....... 370 | Pearson’s Prolific........... 376
ES i ae 373 | Purple Filbert............. 376
Mew Whites. .65. iv eeier. 372
: Red:Filberts i)... oe 8 376
ANAS ce a LENG ode oUt 371
Se ROIE «0. os on cuss ee Sia, |owaite. Filbert,......00Tedeaws 376
Perkins’ Seedling... ....0.... 370 | 8. HICKORY NUTS, BUTTERNUTS.
EVRPEROTOUG IS Oo ce ak ans one 371
Petite Violette Hative....... 373 | Hickory Nut............... 376
Pitmaston Orange.......... 372
Shell Bark. ............--++ 376
Meee ROUT! Sy os ls ones 0's © 372
Bavers’ Orange. ....... 6605 S7o | The Butternut... ..........< 376
MEN Es occ acus wer ia ot ihe 372
4, WALNUTS.
Rg GROEN OS sabes oad
~ sal ee hE boa. ot tp 13\| A Coque Tendreé..........4 375
MN C252 Gada. TS 371 | Dwarf Prolific............. 375
RMCOOERS css ces eu ee aye’ 373 | Harly-Bearing........+e.00. 375
BN iach sian os se x 2 3 = 373) PHULOPOAD,.’.%0 i000 v's vee deteee 374
MERI: oa ane we Veen w 373
Violet Red at the Stone...... STD) NP eweeteUa: sot ais cwaenieon 375
Violette Angervilliéres....... 373

Violette Grosse..........-- 374 | Thin Shelled. sete peneeee os ObD

668 INDEX.
PAGE
| ane phen | Madras... » 2s vock pedee .. 882
road Weeven ys cae ee chee 378
PRUE WOOT. Sas eee s wee oe 378 PEACHES
Long-leaved.. ...... .06sssa00 378 | Admirable Jaune........... 420
AIOXANGEA. , ..,0 Wosin slew etait 404
Olivier 4 Fruit Arrondi..... 378 | Alexandra Noblesse.. 404
Olivier Picholine........... SES | SAM 907 2 YEON. SOEGS, Be Seeman 413
Olivier Pleureur............ JTS: |\Aimelia. .... Siena De one 404
Weeniniy O06. ewe eee 378 | Camellia-flowered.......... 421
Wild American............. 378 | Carnation-flowered......... 421
Cole’s Early Red........... 405
Cole’s White Melocoton...... 413
ORANGE FAMILY. Columbia. .... ~.0.<.d0veedee 405
Cooledge’s Early Red Rareripe vi
1. ORANGES. Cooledge’s Favorite.........
Crawford’s Early........... 406
Bereamobes 4255. ee 381 | Crawford s Harly Melocoton. 406
1 ee ee a ee 381 Spsteeeet ate wheats ussen 406
Crawfords Late Melocoton... 406
Common Sweet............ 381 | Crawford’s Superb Malaca-
CURE... . SASS ED 406
Double Bigarade........000: 381 | Crimson-flowered........... 421
Gutters Yalow... os sss whens 421
MUUGOROM. <5) gv enue ec doce 381
De - Montigny.. . .s. =» deiieem 411
SlawHiR, Cs ea eg. ste see Do 381 | Double-Blossomed.......... 421
Double Flowering Peach..... 421
Dee oo psy oieeelon = ae 381 | Double Swalsh........0...5 417
PEGROGIIN SPS Eo. ace cade <2 381
Harly ‘Alberts. 332. te. aus 406
POOP BHOGEE Swen csse nn 5 3st 381 | Early Alfred. ............ «. 406
Early Bourdine..........4. 417
Oe ees Reg aind Padbie aie ye: 381 | Harly Crawford. .........4. 406
Harly German. ....cseeeees 410
Sh. Amoustine, .:.: a0. oss,00 381 )}) Marly May..:.\..0:..:<.cesgle ae 409
Bip. IGHAGI BS 2: 2 Sra eee 381 | Harly Newington...... .406, 418
MS eo ais pach he wh oes me 381 | Early Newington Freestone... 406
OCR orks oem wae OE EEG 382 | Harly Purple ........0..06. 408
pnGCl SHAM NCD we ccs cy pene vt 381 | Harly Purple Avant Sas kee 409
Barly: Rivers... Jsianea a oe 407
2. LEMONS Early Royal George........++ 417
Karly "Tillotson. oi... shen ee 408
SaRNGMDIES So sae 55a co Rm ee ee 382 | Harly Vineyard..........+. 409
Warly: York . o.oo < .05<5eee 408
2 i I i Repane cyos 382
Hine Heath... ¢1. + -®5sseeee 410
3. LIMES FOSGEE. i nando eeoe os GON 408
Freestone Heath. 2.0.0.6 .005 413
SPeaRVO TL. Fa sgt ec 2 one aes 382 | Prench Bourdine..........: 412
French Chancellor .......++- 417
4. CITRONS French Mignonne.......+.+: 409
Fraitland 2 ¢:393<... S35). cares 409
Saino |)”, ..'./.:< tek eoa Be 382 | Mruitland Seedling.......... 409

INDEX. 669
ed PAGE PAGE
George the Fourth.......... 409 | Morris’s White Freestone.... 413
Gold-Fleshed: ... 22.3. ....... 420 | Morris’s White Rareripe..... 418
Golden Mignonne........... 420 | Motteua’s.......50.. Van st bre 412
Griffis Mignonme......... 417 | Mountain Rose............. 414
ic. wc mee 2 o.0s 0 SY | MONO fees at cs oktc fern. 405
Griffith Malacotune......... 419 |
Griffith Mammoth. ......... 419 | Neil’s Harly Purple......... 409
Grimwood's NewRoyal George 409 | New York Rareripe......... 411

Grimwood’s Royal George... 409

Grosse Mignonne........... 409
Hale’s Early........... éik er 4hO
RUPP 55 sc oOo HIE Sod Sais 409
Heath Clingstone........... 410
Hogg? s Melocoton.........5. 416
MEOTEGBE DONIN. ooo 0 in 2 0 nied si%s 411
BMY SIS. DSRS ants) 411
Indian. Peach, i200. 6 6s2 ees 405
Johnson's Harly Purple...... 409 |
Jud@ 3 Melting............. 412
Kennedy's Carolina......... 413
Kennedy's Lemon Clingstone. 413
meee US os ae wa ee 411
WD TOYAE. oo ss sick 409, 412
Lady Ann Steward......... 413
Large Early York.......... 411
Large French Mignonne..... 409
Large Newington........... 415
Large Red Rareripe..... 412, 413
Large White Clingstone..... 411
Large Yelow Rareripe....... 421
Pargest LOMnon 85 6 oe ee 413
Late Admirable............ 412
RE CINE 0. conse osc.a'g vk. one 412
Lemon Clingstone.......... 413
Lockyer’s Mignonne......... 417
Long Yellow Pine-Apple..... 413
Lord Montagues Noblesse.... 414
Lord Palmerston........... 413
Inuscious White Rareripe.... 413
Madédeine Rouge a Petite
MME, a oan von « SERRE nae 417
0 416
MM UAGOLUNE,. 2... oe ean cone 416
Marie Antoinette............ 421
Mellish’s Favorite... ......4: 414
0 en ae ee 409
Millett’s Mignonne.......... 417
LL Er 413
Morris’s Red Rareripe ...... 413
Morris's White: .:....22+00. 418

New York White Clingstone. 411

NP UNTUTUON «590 a5 ere pcseé 418% 415
Newington Peach........... 407
WWoblesse-.5 60. esti oo ook 414
Nonesuch of N. C........... 404.
Old Newington........2:... 415
Oldmixon Clearstone........ 415
Oldmixon Cling ............ 414
Oldmixon Clingstone........ 414"
Oldmixon Freestone. ....... 415
Orangeburg... sec. occ cin nbn 404
PMOG: v3.8 52 6 ea ee 405
Phe SMURG: os ng ee 420

Pécher a Fleurs Doubles. .... 42
Pécher a Fleurs Semi-Doubles 421

Pens HoyMe oo 0S. D, Sen dee 412
Pine-apple Clingstone....... 415
Pourprée Hitive........ 408, 409
Pourprée de Normandie..... 409
Pourprée Tardive.......... 412
resident. . <5 6+ es. dsc ahenia 415
President Church......... .. 416
Prince of Wales; >. ......¢%. 416
Princés Red Rareripe....... 412
Princess of Wales.......... 416
Purple Alberge. ......0.s00% 420
Purple Avant. oe 6 eae. 409
Heayzer’s JUNE... voc wn vas 404
SO ALDOR OG... acc hes eather 420
Red- Cheek Malocoton........ 416
Red-Cheek Melocoton....... 416
ee MICOGI Sb OHA, Eu sc a0 am’ 410
Red Magdalen, .....4+.+...0.. 417
Hed BOrerepe. «eee Ua or ih 413
fed and Yéelow Rareripe..... 421,
Reeves’ Favorite........... 417
PEMNONE, 1.20 4.12 oS i Fa 417,
Ronald’ s Seedling Galande.. 409
Rose- Flowering............. 421
Royal George...)..0...0.5 36256 416
Royal Kensington. ........4. 409
Royal Sovereign... .......4. 409

|
Di UOTE: 5 vine bn pwede 418
Sally’s Peach... ..scecccees . 404

670 INDEX
PAGH PAGH
Scott’s Early Red.......... A184) Ang0rg.: SIO BSF ... 503
Seedling Noblesse. ........... 404 | Arbre Superbe b ORE eee Se 512
MaDe CW a ea ose be 411 | Auguste Benotst............ 450
Serrate Harly York ........ 408 | Auguste de Maraise......... 459
Smith's Early Newington.407, 418 | Augustus Dana....... . 4438, 444
Smith’s Newington......... 418 | Autumn Melting............ 512
Smith’s Newington ......... 407
Smock Freestone........... 418 | B. O.de la Cour... 2.00005. 543
IW So etn ss ay bea ee 418 |) Bachelier: 2. 6 e200 451
Stroman’s Carolina. .......+ 404 | Baud dela Cour............ 548
Stump the World.......... 419 | Barnett’s William .......... 444
SUT VC VAD. 5's. «mee ok eee oa 419 | Baronne de Mello....... 444, 445
PE ORS 2 Se ree ait oa ee AT Bartlett: 235 34. POR 444
WUD TOYOR: 22 be ccdsa nase 409 | Bartlett Bonchrétien........ +44
Susquehanna)... os es eae 419 | Beauté de Tervweren........ 553
Swiss Mignonné.........+.. 409 | Belle Adrienne..........0.. 577
Belle Alliance 2.30.2 ee ee, 471
Tetan dé Venus. ase 412 | Belle Angevine ...........2 553
Troth’s Early Red}? . 20.03 .. 419 | Belle de Berry... ....cccceee O77
* | Belle des Bots 2... 2. oe cee ese 511
Van Zandt’s Superb........ 420 | Belle Epine Dumas......... 447
PAU IAIITE Ss Co tice oe 414 | Belle Hacellente.... 0.00.00. 501
Variegated-flowered........ 421 | Belle de Wlandres........... 611
Veloutée de Meret .......... 409 | Belle Heloise... 0. O77
Vineuse de Fromentin...... 409 | Belle de Jersey. oo. 6. OTST S 553.
Belle Tucratwe, >. 023 Es 512
Ward’s' Late Free. oot 420 |: Bele. de Mote, + Oa 470
Ryastino bmn FN eee ess 420 | Bellissime @ Hiver du Bur.... 553
Washington Red Freestone .. 420 | Benoist....... 00.02. eee eeee 450
White Hinglish. ..... 20.2. 410 | Bergamotte @ Avranches..... 535
White Melocoton.........06. 413 | Bergamotte Fiévée.......... 512
White Rareripé ... oo. cscs. 413 | Bergamotte de Flandre....... 511
Wiliamson’s New York...... 411 | Begamotte Lucrative........ 512
Bergamotte Thouén........ 581
Yellow Alberge............ 420 °|| Berpem «7.442.202 “Se 448
Yellow Malagatune......... BEG Per oo s Since eee 581
Yellow Malocoton........44. 416°) Berriays §. 3. TUS ee eee 448
Yellow Pine-apple .......... 413. | Berthebirn, 2.0.08 es ee ee 553
Yellow Rareripe............ 421 | Beurré d’Albret........ 455, 456
Yellow Rareripe........000 420 | Beurré d’Anjou........ 456, 457
Beurré @ Araudore......... 535
PEARS. Beurré @ Ardenpont........ 517
Beurré @ Aremberg......... 517
eA CAUCE OU ONE sateen aes 581 | Beurré Audusson @ Hiver... 458
Abbé MOngein.. 0c cece ens 553 | Beurré Auguste Benotst..... 450
1 ON OTS eae ee pe Do PEs 440 | Beurré d’ Avranches......... 535
Adele dé St. Cerras... oe. «. 444 | Beurré Bachelier........... 451
Adlete Gé St; Dents . x... s«e a 444 | Beurré des Belges........... 569
RENCE EDIE. oy coy kin ccs o's ce 445 | Beurré Benoist............. 450
AICO RUC. lak warns < 440, 441 | Beurré Benoist Nouveau.... 450
Alexandre Berckman........ 452 | Beurré Berckmans.......... 452
Alexandre Lambre...... 441, 442 | Beurré Blanc.........-.... 581
Ananas. . teeecceeee-» 442 | Beurr Blane de Nantes... .. 462
Ananas Et ........... 442, 443 | Beurré or Bonne Louise d'A-
Ananas Francais ........-. 442 | raudore........... es eaten 535
Anderson...... aS eee te 553 | Beurré Bosc. .......-...402, 403

INDEX. 671
PAGE PAGH
Beurré de Bourgogne....... 511 | Beurré Rouge. .........06. . 500
Beurré Boussock.........45- 495 | Beurré Roydle...... 0. ccc. ee 463
Beurré de Brignais...... 457, 458 | Beurré St. Amour.......... 511
Beurré de Cambron......... 517 | Beurré St. Louis........... 447
Beurré Charneuse.......... 501 | Bewrré St. Nicholas; ........ 505
Beaurré Clairgean...... 454, 455 | Beurré Soule... occ... cece 502
METIS WO s. ccis es tac cs 483 | Beurré Spence...........0.- 511
Beurré de Conickh........... 459 | Beurré Sterkmans,..... 471, 472
Beurré Conning.....6..6006 459 | Beurré Superfin........ 472, 473
ITE DAOY sce 8. ok ode Fase 510 | Beurré Van Mons.......... 444
Beurre Delalsen i. si. . veace 4981): Beurré Vert, 5 ioe sic evieseces 463
Beurré Defays. . ..+e+. 405 | Beurré de Waterloo.......... 501
Beurreé de Deftinge. . ... 511 | Beurré de Westerloo........ 495
Beurré Def tinghern. . gk doar $11,) Beurré @ Vale... ..\6 ds wwnes 463
Beeurré Debra. ove isso 456 | Bezi de Caen........... 473, 474
Moutre, Diel. . . sa... vaeh FOZ MO MONE we vce tceweiesiead tanae 566
Beurré Dore de Bilboa...... 519 | Bloodgood. ............ 474, 475
BOUrTe Drape? . ovis ec cd seve TED eC a Pay ee ae eS 553
Beurré Durandeau,........ 490. | Bolivar d@’ Hiver........20.- 553
Beurrée Foidard. . 0... vies .e 511 | Bonchrétien Barnett......... 444
Beurré de Fontenay........ BECO FOGG ne ne ag! oe 577
Beurré de Gellé. 3. occ ccc AGS: hon Parent... cis. ctonaaues 533
PIBUETC GODS. gi:s\eck pds tp 0.0 463 | Bonne @ Avranches........- 53d
meutre Gillard. .). . enia%\> s'3 465 | Bonne-enté.....ccecceccccee 581
Beurré Gris de Bilboa....... 519 | Bonne de Longueval......... 585
Beurré Gris de Lucgon....... 466 | Bonne Louise @ Araudore.... 535
Beurré Gris de Portugal..... 519 | Bonne de Malines.......... 582
Beurré Gris Supérieur... ... 466 | Bonne Sophia.............. 476
Beurré @ Hardenpont....... DET eIO80.UTE, co kn Ge «ate eed ME 511
Beurré @ Hardenpont de Cam- PRENE 1 os bse co dpc cae awe 511
MEE OLS ee ae 517 | Bosch Nouvelle............. 511
PIGUrre CHAOS. vin sare ses ote BAG) PIORCRDCEP . os. 6 an sae ninGin arial 511
Beurré Gris @ Hiver Nouveau 466 | Bossoch........cc cece eee eee 495
Beurré Insomparable, ....... eRe ENUM io onc din ards wore das 533
Beurre dé Kent... .. . 2 vss DM nisbUel FOPEne ; .. ins 5 aan dl wile 533
Bourré Koninck.......0.44. 459 | Brandywine............ 476, 477
Beurré de Koning.......... 459 | Bretagne le Cour........... 553
Beurré Leon Le Clere...... AGS.) Brialmont, . s...05 . osva A477, 478
Beurré Lombard, ........ 0+ aL dy HareT MIO... os cabana ata oak 511
Beurré de Lucon... 1.2.00. I oy 27 Ee Pe 511
Bourré [nterattve...0.5.. 04+. 512 | Brown St. Germain........ 553
Beurré Magnifique.......463, 495 | Buffam ..... cece eee eee 478
Beurré de Malings .......... Ok VRIES s 5 vas uw d ere he 478, 479
Beurré Mauxion............ AGO L btutier Pear). Sela awe nae 525
Beurré de Merode. . . 495 | Butter Pear of Philadelphia, 581
Beurré Millet of Angers. 469, 470
Beurre: Moire... 020.653 470, 471 | Caen de France......... 479, 480
BOUPTES MOC. < ido ais «acnieja et | OCCOUBEE. .. va we xu ons ¢ me, ahis 548
Beurré de Montgeron....460, 461 | Calebasse @ Albret........... 456
Beurré de Montigeron....... 461 | Calebasse Bose... ...-...+4 548
ECUTTE NONCES «2 oo} ons 462 | Calebasse Princesse Marianne 548
Beurré de Nantes.......461, 462 | Calebasse Sterkmans........ 471
Bourré Perrqult . occ. soos: DNR DTD 505 anne os mye eae 581
eurre. PUQue;ry..s os .san0s 573 | Catherine Lambre...... 480, 481
Beurré Rochechourt......... 447 | Chamber's Large.........+. 553
Beurré de Rochoir.......... AUT VOROOMUE? . se cacccsuamas vas 451

672 INDEX
PAGE

SMITHS... iss os te DTS AB1.: 497 1 NT onsuaVi o. dont Sh. see
Citron des Carmes...... 539, 540 | Diel’s Butterbirne..........
Citron des Carmes.......... GSO || DMeRSE 523 Ba seis
Citron de Septembre... ...... 581 | Dillen @ Hiver, abies ohana SE pa
aire; So. os woes we 455 | Dix.. BPE Cys virivayrser | ff
Clairgeau de Nantes........ 455 Doyenné. . nts oma b cou Stacey RO
Clapp’s Favorite........482, 483 | Doyenné @Affay...........
TE! RET TO ere 481 | Doyenné d’Alengon .........
Clement Doyenné........6.. 444 | Doyenné @ Automne. .
RS os 5 «sa aeDSeS 577 | Doyenné Benoist. . wot
Coit’s Beurré. ....... 24. 483, 484 | Doyenné blane.......... 006.
Colmar @ Hiver....... +00 582 | Doyenné Boussock..... .495,
Cobnar dé Tdécas ab seeues 447 | Doyenné Boussouck.........
INGER on ot: wae ok oro 582 | Doyenné Boussouck Nouvelle.
Colmar Van Mons.........+ 570 | Doyenné de Bruselles........
Coloma @ Automne.......... 573 | Doyenné du Comice..... 499,
Columbia..............484, 485 | Doyenné Crotté.............
Columbia Virgalouse........ 484 | Doyenné Defais............
Columbian Virgalieu........ 484 | Doyenné d’Eté.......... 497,
Comte de Flandre ...... 485, 486 | Doyenné Galeuz........ 500,
Comte de Limoges.......... 437 ||. Doyenné Gris: . ean
Comtesse de Terweuren...... 553 | Doyenne Gris @Hiver Nou-
Conseiller dela Cour........ 543 WON Ss nanan > SE
Comice de Toulon.........++ 577 | Doyenné @ Hiver @ Alencon...
Oridter. oso. 2 SSR. em 5538 | Doyenné d’Hiver Nouveau...
GTR. oe. sw 0 eaten: 489 | Doyenné Hovey............
Pount Coloma... . .., iecvsi ave 573 | Doyenné de Juillet..........
MERE ee hae: sateen BO 569 | Doyenné Marbré............
Cuaeillette @ Miver.........4. 577 | Doyenné de Merode.........
Cumberland ef Belgium..... 524 | Doyenné Rouge...........5.
a a Re Re I = 577 | Doyenné Roux... .......00%

Doyenné Sterkmans.........
D Horticulture . 553 | Doyenné White......... 20008
ETE. ce es ONE 456 | Doctor’ Cornelis... oo. a« conten
Me, ta ene ee 486, 487 | Doctor Ditlen. ..0. oo o0.cs cts
Dana’s Hovey......... 487, 488 | Doctor Nelis...............
Ne St Sa on on ERE 577 | Doctor Reeder... ...... 493,
RE AUESAY o's 'n'e 5 sic.9-cc 535 | Dr. Udales Warden.........
URE os hn ct en eee 535 | Dorothée Royale... ......60.
TS VAG os on i aOR 468 | Double Philippe............
De Monsieur Le Curé....... 577 | Doyen Dillen........... 494,
De Mont yeron. .. 60d esees cave OG) || eae Ns oe ae oe ee
ie Mott: : . saxiGitc eh ita G8 | Dry “Toren ..........itei oes
We Woperes |S ones oun 490, 491 | Du Bouchet....... 20... cee
Deacon Dillan, 2.0 ence cs ADA! STR Cur, ; oo: iso ee See
TOUTES. oe swine oi oe os ORR OS] :| er Mes: -* 5. aRae iene
Dearborn’s Sanding. ........ 488 || Dn “Prodascd, 23 Jaiesde ve
Dearborn’s Seedling. ...488, 489 | Du Seigneur............04.
Dechantsrne ooo oo eecen 581 | Dw Tonnea: insu. ae
MUIGS co lapse ck = eR 498 | Duc de Bourdeaugr..........
YO: a A 444 | Duc de Brabant........ 501,
PF sterkmaw ascse asl. oa AG1: | Due@ Orleans: os 30 Ve ie
Tie INGHOE «pes ood <n 458 | Duchesse d’Angouléme. .502,
Des Nanas oe aes 458 | Duchesse de Berry. .........
Bes Trois: Tourasse 25s 463 | Duchesse de Berry d’Eté...
D*sirée Cornelis........ 489, 490 ' Duchesse de Berry a Hiver..

INDEX. 673
PAGH PAGE
Duchesse de Berry de Nantes. 504 | Gray Doyenné............ . 500
Duchesse de Bourdeaux. . 605 | Grestilier.. 0.05 AS E. 512
Duchesse d’Orleans...... 505, 506 | Gros Dillen.. 6.00. 463
Gros fin or long d’ Hiver..... 553
Early Chaumontelle......... 539 | Grosse Allongée.......... 577
Mantern Belle.........5..50% 507 | Grosse de Bruaelles.......... 553
Edmonds.......... pads epi. 508 | Grosse Dame Jeanne........ 553
MNEs oo Dds de 82 ES 581 | Grosse Dorothée..... 463
Elizabeth Van Mons........ 040 | Grosse Marie... .... 0.060604 543
Ellis. . osccn le tewes kau ewe | Grune. Magdalena; ¢ sisi. iyi 539
Emile d’Heyst. . oe a AS o 510, 511 | Grune Sommer Magdalena, .. 539
Emile de Rochots........... BAN | TRUCPNEOY 6 662 oH PEE OI 569
Epine Dumas... .......6... 447 | Guillaume de Nassau....... 463
Epine de Limoges.........4% 447
Epine de Rochoir........... BAN | HOMEY. o.5 oc oa Bos Vat ba See 532
Epine de Rochechourt....... MAN | Hannas ...... 0000 e ees 522
PICTON. 56 occ euvave ie goes O20 | Hannera’............265 521, 522
IE 5. co ic ee OEE Sane PEL 512 | Hardempont............... 517
Esperin’s Herrenbirne....... 512 | Hardenpont @ Hiver......... 517
OUTRO 6. oo on dnd Fae be SIN 582 | Helene Grégoire............ 523
wrenkel 554.4. Sh! 523, 524
False Spreciew.... 50.2 .00.8. 548 | Henkel. d Hiver............. 573
WauUD BOUVAT. 6.0. ccc ees ss B53 | ite Poiteate:. 92 2050. TH 560
Faux Spreciew. .. 2.000068. 548 | Homewood... 0... vee eee eee 515
Favorit Musqué.........0.5. 442 | Hooper's Bilboa............ 519
Flemish Beauty.........511, 512 | Hosenschenck.....:....524, 525
Fondante d’Automme. ..512, 513 | Hosenschenck .............. 525
Fondante de Bois........... HD) ROVER ces Gio cater anes 525, 526
Fondante de Charneuse...... HOt |) Howat cs 22 I RO 526, 527
Fondante de Maubege....... 512 | Huntington. :.:..........2. 527
Foote’s Seckel.......... 513, 514 | Huron.. 566
POO nest OOo Ske ee 463 | Huyshe’s Prince Consort. ... 528
PEDO, 55 os 0 e-ecate ae RP dp 514, 515
Senperabrice 05 aes vba s Oe 511
oe EES Oa: 581
i eR SE 5 8 OL. | INGIE IS Os wa hoe ie ay 501
General Taylor......... DEG LBIG || WOE, oa oe oi cs a-cww dere 532
General Todleben.......... 516 | Jolimont... . 2.2... cece cece 497
General Totleben....... SIGH BUT | Palin, oo ee iiecrereewst toes 497
MPENORBE eye ee SURE oes 569. | Joliemont...cc.cccuccccscces 497
German Baker .....0-06+005 Boe | Ones sss 6 FSS IR 529
NED Rootes 6 0 oa tema iste 4 Od 465 | Jones’s Seedling............. 529
Glou-morceau.. ..017, 518 | Josephine de Malines,...... 530
Glou Morceau de Cambron... 517 I «oa a save Gow a eee 577
Glout Morceau..........4.. BUT |) WENOE e.-.-.ce e wese eC RUT aE OD 532
Gloux Morceauz............ BENG || CPRPOWOC... . 66's'e' dS sraren erp 531
Golden Beurré of Bilboa 519
EMA os cs crnrenase’s-pere ie ok ee os 520 | Kaiser d Automne.........+- 581
Goodale’s Seedling. ......... G20 || (Wassorbirne..'. OSIM 581
Got Luc de Cambron........ 1S) | OY BOTMS ss ccc econ ce PES 515
Goulu Morceau...........-. GUE PN oo s'o's ss oe ee BUEN 546
Goulue Morceau de Cham- King of Wurtemburg....... 461
MO Hie EIGN oh 228C BAM TaD. ....s ses chow geeeren 532
Praadk @ Hiter 2.2... esse 463 | Kirtland’s Beurré........... 532
Gray Butter Pear.......... 500 | Kirtland’s Seckel........... 532
ay Deans. ooo. as oes. 500 | Kirtland’s Seedling......... 532

674 INDEX.
PAGE PAGE

Kronprinzg Ferdinand...... 517 | Neuve Maison... ......00 .. 065
Kronprinz von Oestreich. .... 517 | Neufmaisons..........0006 565

NGUf-MAtSONE. . 20.0220. 2 dat 565
La Bonne Malinaise........ 582 | New Frederick of Wurtem-
Rime: sve Sones en 532, 533 BURG vans snn onion SOO OOS 461
Ti, QUINTINYE. .. o.e cin o = SERS 553 | Wew St. Germain ......... 554
PnCanaa.... ..%cacseet aie 533, 534 | New York Red Cheek....... 562
Langlier’s Victoria.......... 518 | Wo. 185 Van Mons......... 577
PRWIENEE, 5 oon scenes bere Woks 0 LIVONES Vs 2; ca atx ous wade Ret 488
TTR TIE a, a. sisi was com xs ow 500 | Nouveau Matson.........00 565
PTE, 5 ons ve cnnies vs inna 577 | Nouvelle @ Ouef..... eevee 581
Lent St. Germain. ......6.. 553 | Nun’s Pear....... asiseageed 458
Louis Dupontsiss <1. Gaim 573
Louise Bonne @ Avranches. .. 535 | Omer Pacha... .......0 200. 560
Louise Bonne @ Hiver....... 553 | Onondaga............- ae. 046
Dowise dé Jersey... 00. sdéade 535 | Osband’s Favorite.......... 547
Louise Bonne de Jersey...... 536 | Osband’s Summer......... . O47
Louise Bonne of Jersey..535, 536 | Ott... 2... ec. cee eee ee eee 5
Louise PW Orleans... 15. oe 573
DLouisede Prusse. .. 00.00 v0 569 | Paradise d’Automne. ...548, 549
Linden @ Automne a2 ie RUDRT | Ftesa-tuttt.. 1 sges aie 569
TBEOFULEG js v.o ins awe Wk, kee Bie | Peterslie Peer....'.... sue 511
DAVE TIS og as» :n,0jnc0 wie easton 537 | Petite Marguerite....... 549, 550

Philippe Strté 0... cniwiica’ 569
MES oe se coe 4638 | Pickering Pear. ccsccsaatewe 553
MieLanenlin. .<.. 5 s..c0 5 537, 538 | Pickering’s Warden........ 553
Madame Treyve........ DSS, (000 | PRCGUCTY. osc cnn wsscceseral 573
PUIG osc Se Roath Os Ban, GA0 | Line Fear. . ns wanna cea 581
Man deine. 27a webs Oe US Ee oo gy eR es C8 553
DAG DAC ao. oss nna Be a She 539 | Pitmaston Duchesse d’ henge
Manning’s Elizabeth..... 540, 541 léme.:.. ..000, 551
Maréchal de la Cour... . .542, 548 | Poire @ Albret. |... 124 456
Maréchal Decours.....+..+. 543 | Poire de Berriays. ........65 448
Maria Nouvedle ... 00. . 0.0% 548 | Poire Davy: i:seccd sd. tae 5il
Marianne . ... doce. OL eR 548 | Poire du Doyen .....6... 00+ 581
Melon de Kops... vives ccsees 463 | Poire Durandeau ........4. 490
PGT. oS ok wade 541, 542 | Pore Giffard.............. 465
Dieser a Hiner... 020 'ae we 577 | Poire Gutllauime..... ....2 444
Mie @ Waterloo .........2isi. 3338 | Poire His... en see 560
Milanaise Cuvelier.......... 582 | Potre de Limon, ..... 0.200% 581
Missive @ iver... u.0. ss csee vie 577 | Poire des Nonnes..... 0... 458
TET E |. oss inate oon BSUS 470 | Powre de Persil... iopics fees 511
Molle Bouche Nouvelle....... Bid | RG, . ns pnececccens ae 518
Monseigneur des Hons. . .548, 544 | Pound................. 552, 553
SE MOUT 5s «dn oo ttn ae 577 | Pradello de Catalogne....... 577
Monsieur le Curé......ce00. OTE | rRRDh. 2:5 - sucactas ote ae 553, 554
Moons Paar wer SNE sesh wn 525 | Prince’s St. Germain... .554, 555
Moores POURED. oceans oe 525 | Princess Marianne......... 548
Mount Vernon, .....%s.5ss 544
MONIQUE. 0 's5 seins sna Hales 532 | Queen of August........:4. 525
Muskingum... : . yiziaa's\s o's «a 545 | Quinnipiac... ... .ceccecees 559
Naaman’s Creek... 1.02.0: 59. | Feed Beurre.. o.. . spendlente ee 500
Wamen’s Creeley. wo Sacie-e divs 579 | Red-Cheeked Seckel......... 562
Ne Plus Meuris.....s0.0.00 457 | Red Dowvenneé.p.. os obsica een 500
Nelis @ Hiver .....s0.c00s06 582 | Reeders Seedling...... t yaks 493

INDEX 675

PAGE
IEE avs din.nie = ong SVS Mt 881.) Thoin... 3. 00ee AI "582
> 2 lel iekaavain ym wm SaaS. OD | Vrmible.. boii Te aaeerng 517

a Ase ec eae Bite | PM oe wd. othe

Roe’s Bergamot........ 555, 556 : over
Riot Jolimont... 2... cee ee BO | GEE «on wa wenvax enathed 553
BeenSREE. oes OSs te. 596 | Urbaniste.............. 573, 574
Royal @ Angleterré......... 593 | Urbaniste Seedling......... 578
BM a aos « pAb ANE 5 Grins 557 | Uvedale’s St. Germain..... 553
A ey wees GOA VMENG. 06 oes vunweadtiias 581
PE OTN 5 25 ES ee ETRE BAR| VORONTIG oo. oss viicaicre ace or She 581
Saint Dorothée............. 558 | Van Mons No. 154......... 540
Pty GIAIAIN.. ee 559 | Vermillon d’en Haut........ 575
St. Jean Baptiste........... 485 | Vicaire de Winkfidd........ 577
St. Jean Baptiste d@ Hiver.... 485 | Vicar of Winkfield...... 576, 577
means -Menin, ..°. 980) 20324 BOO | VGCCOTIA, 5.0. arerewKe PO aa OE 518
pant Mare... 6b. d tees 573 | Virgalieu of New York..... 581
Saint Michael of Boston.... 581 | Virgatloo... cc... ccc eee 581
St. Michael Doré........... 500
St. Michad @Eté........... 2G iL ee ask 577, 578
St. Michael d’Hiver......... 496 | Walker's Seedling.......... 544
OOS 2) a oe Se 581! Warwick Bergamot......... 581
Saint Michel Crotté......... 569 | Washington................ 579
mor Nicholas... 5.0.06 43088 CL SEMBL AT 2 ea 501
Sainte-Madelaine........... BO | PCCP IPO fc on 0.0 ocein wv alee 525
pn IBEOWD:, 02 W's... bce as Bio WO ei eee ade bee aee 566
a ee 561, 562 | Wezsse Herbst Butterbirne.. 581
EEL oo is: 5:0 calape viens wa 8 562, 563 | Wharton’s Harly............ 580
Pee ecg Rtheaeicate ated 562 | White Autumn Beurré...... 581
SMGROWE SS 8 SE OLS EO OOS G2 | Witte Beursze........ «2 c0s te ek 581
Seigneur @Esperin......265 B12 | White Buttersis 33300, 24 581
RUE a's 0, ae. o, cok ot th 564 | White Doyenné............ 581
PEPOMMIOT ss aks PER OAS CRG 565 | Wicar of Wakefield......... 577
Serrurier @ Automne, ...:...< 565 | William... 6.0... 000 eee oe 535
BRAKESPEATE. o.oo eee ts 562 | Wiliam the Fourth......... 535
BMEIO. scence HOPES! 566 | Williams’ Bonchrétien....... 444
oe a nee oe 525 | Wilmington. ........... 583, 584
POOL 8 o-6 os weeny HR La. 562:| Wenter Bell, 0008S AS 553
INATCOROUSG os 6 6 i svi 9 os 525 | Winter Nélis....... 582, 583
Souvenir d’Esperen......... GB |) POM toa fa satarg wR Oe TUN 566
Souvenir of Madame Treyve.. 588 | Woolaston... 0.0... c eee ee 518
Stephen’s Genesee... 0.000005 569 | Wharton’s Seedling......... 580
OO os noah a sens banded 568
IGT. os iis cevindvewdt 471.| Ydlow: Butters. 600. 200 05% 581
Stevens’ Genesee........... 569
Sublime Garnotte....... ... 581
Summer Beurré d’Aremberg. 570 PLUMS.
Summer Doyenné. .. 0.00.04. 497
Summer Pine-Applé......... 442 | Abricot. Vert. .....-...ec00. 604
Summer Virgaliew.......... 547 | Abricotée Sageré........... 604
Surpasse Virgalieu...... 570, 571 | Admiral de Rigny......... . 607
Surpasse Virgouleuse........ 570 | Agen Datte....-.....ceeeee 614
Swan's Orange.........00% 546 | Aloise’s Green Gage........ 604
A ererare! 562 | American Yellow Gage...... 614
Sylwange Vert d Hiver....... 463 | Askew’s Golden Egg........ 622
Theodore Van Mons... .571, 572 | Austrian Quetsche.......... 603.

676° INDEX, ©

PAGE PAGE
Bavay’s Green Gage,....... 593 | Early Green Gage........... 601
Beekmam’s Scarlet... i.e... 610 | Harly Royadl..........% eet ds
Belgian Purple. : .: 2.62.00 594 | Harly Russian.............. 602
Black Damson.... 2. cee ees DOS 4 gg PWT... oes ws eusls nm Me 622
Black Imperiale... 6000 ees SUE MONIT URS .. nus spoke oss 4 semsn 595
Bleecker’s Gage........ 594, 595
Bleecker’s Scarlet. ..0..2.0+0. 610 | Fair’s Golden Drop... . 596
Bleecker’s Yellow .......... 595 | Flushing Gage............. 607
Bleecker’s Yellow Gage...... HOR POO. conc nzonsenena slat 612
Bleu de Belgique............. 594 | Foote’s Golden Gage... .601, 602
Bleu de Perque s ss s.\- 68s sas AE A), RRA Shc ie 621
Blue Impératrice....... 594, 595 | French Copper.........++.. 597
Blue Imperial... 2... cee Pry | MUMNEORE SS os co Sc cyt on tee oe 602
UNCC 3. Seats, She 621 .
LTO oo nag 3 BE eS tO adn 621 | German Gage...........006 595
Bolmer’s Washington....... 621 | German Prune......... ... 602
Bradford Gage......0...+% 604 | German Quetsche........... 602
Bradghaw,..°..55 3 55:2 3::808). G9G.| Gemete 4s... sos. eee, eae 611
BrUgnen GOBB. oss oos0 08s 604 | Golden Esperen......... 603, 604
LHUGN ET OGE, ','0°5 o'x x's p00 Bes 0 604 | Golden Gage. .........-2... 596
Bury Seeding, ......ececces 596 | Goring’s Golden Gage...... 604
Goutie OF 5...0326 Seo 596
Cant’s late Green Gage...... 604 | Great Green Damask...... - 604
Cloth of Gold Esperen....... 604:| Green Gage... ... 22.0005 604, 605
Coe’s Golden Drop...... 596, 597 | Gros Damas Vert.....20.5. 604
Coes Golden Drop Violette.. 597 | “rosse Lwisante. so... 0.50: 622
Coe’s Imperial... os. .cecees 596 | Grosse Reine... ...... 2.00. 604
CODE PUM = 5 in Go ended nes 596 Grosse Reine Claude........ 604
Coes Violet), 0: 2 <<592 597, 598 | Guthrie’s Late Green....... 605
Common Damson........... 598
Common Quetsché........... 602 | Henry Clay........ -+ + + 605, 606
Copper... .:..... scan 597, 598 | Hinckley... ..... +... ee ees 611
CARIES weiss = <4 gents 602 | Howard's Favorite...... 606, 607
Hudson Gage ...... eee eees 606
Daden 614 Hulings Reine Claudia. ..... 604
Boo i) 7) rae wre 602
Damas Vert.......... 2000. BOE eee ae eee ms
Damas Violet Gros... . 0.6. UE eM nnsecei as. 6) cs ee 595
ST eee as, 60% | TT ieratrice PAA ae cee 595
Dame, Aubert, ....0.. ++... 652 Tmpér atrice Violette......... 602
Dame Aubert blanche....... 622 Impératrice Violette Grosse.. 602
Dame Aubert Jaune.......- se Imperial Gage 607
Dida y . ial Gage. ..+.........

_ Ra mena Ses Imperial Ottoman.......... 608
2 eee Sas ngg | Lmpériale blanche.......+++. 622
De Montfort. ......-... BO. oo et pare Bennet ores> sam
Diaphanen 212 620 | Bieworth Green Gage... .. 604
Diaphane Laffay... . 620
Die Violette Ronigin ‘Clauilie.. 616 PING tis 2 Pere are 621

JEMERSON 5... .’-1.:0.) 5.03 6 eae ee 608
Dort’s Favorite, ...... 600, 601 July Green Gage . €09 -
Drap @ Or Hsperen........: OWE Tore ey 1 eae

HEGRE S Ss .3 tt 5S Leet .- 602
Early Bavdy.....cccccceees 609

Early DaMson...cccccerees 598 | Large German Prune....... 602

INDEX 677
PAGE PAGE
Lawrence’s Favorite... .609, 610 | Red Gage................. 617
Lawrences Gage........... 609 | Red Magnum Bonum....... 619
| ees one 602 | Reine Claude..........24.. 604
LTivingston Manor...... ... 604 | Reine Claude de Bavay...... 593
BINS cocicc ct ee 6 ks eee 610 | Reine Claude de Bavay Hitive 609
ss fide tye 3a 0s! wt me ee 491 | Reine Claude Diaphane..... 620
MED ITU, oe SS eos eee 604 | Reine Claude Dorée..... .. 604
Reine Claude Hitive........ 601
oo 4 611 | Reine Claude @ Hudson..... 607
Gta LOD... PES es 600 | Reine Claude Impériale...... 607
Magnum Bonum.........4. 622 | Reine Claude de Lawrence... 609
aes & wae vases < CON ey 618 | Reine Claude d’ Oullins...... 612
EEE Srowesrec cv v.00 seers 611 | Reine Claude Précoce....... 612
DE apap Reig rae 605 | Reine Claude Transparent.. 620
Mirabelle Vert Double....... 604 | Reine Claude Violette........ 616
Monstrueuse de Bavay...... 593 | Reine Claudia blanchela grosse 604
Monstrueuse @ Oullins....... 612 | Rensselaer Gage............ 604
Montgomery Prune......... 610 | Robe de Sergent............ 614
Murray's Reine Claudia..... 604 | Robinson ... 2... ccc cece eee 611
Royal Hative.............. 618
New Golden Drop .......... 596 | Royale de Tours........ 617, 618
New Washington ........+5. 621
Saint Catherine........ 618, 619
Oulsn'S GEE « 0.05 ones ocwdais G12 Saint: Olaer. . . . w-rwisvc div 593
Oullin’s Golden............ 612 | St. James’ Quetsche........ 603
Oullin’s Golden Gage........ 612 | St. Maurin. ..........ecee 614
Schenectady Catherine..... 619
Parker's Mammoth. ........ 621 | Schuyler Gage... .....+0..a 604
Phitppe To SPR 621 | Smith’s Orleans........ 619, 620
Pium del Inds... ....-..0.0 0 G12 | Sucre nV ere... 90 <a akties 604
Foi. ay) ee rt 612 | Superior Green Gage....... 607
Pond’s Seedling......... GID GIS (ewe Prune, .....n nnn nnceses 662
Prince Englebert....... 613, 614
Prince's Gage 2-220 6 ee vet ALi AO Sr re 611
Prince's: Imperial oo... eve 607 | Transparent Gage.......... 620
Princes Imperial Gage..... 607 | Trompe Garcon.........+++ 604
Prince's White Gage ....... 607 | Trompe Valet... ......0.06. 604
Prince’s Yellow Gage....... 614 | True Large German Prune.. 602
Prune d’Agen.......... 614, 615 | Turkish Quetsche........... 602
Prune @ Allemagne......... 602
PRES ARB 8 SPS. Es ei A as oe ee 604
Prune de Brignole.......... ES OO Cs a ee 604
Prune Diaphane Laffay..... 620 | Véritable Impératrice....... 595
Prune Goutte @ Or......... Oe VOrlDOnME, . . ncesacucans*s 604
Prune @ Inde blane.......... 622 | Verte Tiquetée..........00. 604
Pre We LI: 6 v0 614 | Violet Hmpress.......2-.24 595
Purple Damson.is cic i es BOS") Pialet, Cage: 32 ici eas eee ts 616
Purple Favorite............ 615 | Violet Perdrigon ..........- 619
Perper Gare... ese. Oi) Pease oe ew ois 595
Violette Queen Claude...... 616
Queen Claudiad.........0006- 604
Quetsche d Allemagne Grosse. 602 | Washington...............-. 621
Quetsche Girossée...........- 602 | Washington Jaune.........- 621
CM Peer hss ss es es 28's a 1 ee 596
Peers fsscics ines gees 622
Reagle’s Gage.......... 616, 617 | White-Hgg: .........ceeeee 622

678 INDEX.

PAGE PAGE
White Gage. ........20% 607-614 | Doolittle .........-..-. we... 632
White Holland..........++: 622 | Doolittles Black Cap.......- 632

White Imperial. ...+....+06+ 622
White Magnum Bonum....-- 622 | English Purple.......-..++- 634
White Mogul. ......e.0- see 622 | English Red .........++-00: 634

Wilmot’s Green Gage......- 604
Wilmot’s Late Green Gage.. 604 | Fastollf..........--+++e eee 632
Wilmot’s New Green Gage .. 604 | Flby.......ese cece sere ees 632
Franconia . ...,.. sss cs as 632

Yellow Egg......--- eee ees 622
Yellow Magnum Bonum,.... 622 | Golden Thornless........... 633
WADGLSCAE <4... = ¥5 BRE eels 602 | Hormet.........2. 0s eeeeeee 633
Hudson River Antwerp ..... 633
Huntsville... eee ec eee eee 634

POMEGRANATES.

Improved Miami ......-++++ . 684

Acid-Fruited........+0..-5+5 624
Joslyn’s Black Cap ....++++- 632
Subacid-Fruited ............ 624 | Joslyn’s Improved ......-.-- 632
Sweet-Fruited ..........--- 624 | Joslyn’s Improved Black Cap. 632
QUINCES. Knevet’s Giant. .......+0.+- 633
Ampere: 2.02 soo ees oe 626 Large Miami Black Oap.... 634

Apple-shaped Quince. ....... 627 McCormick ey

Mammoth Cluster ........- 634

Chinese Quince er Re OO 628 Miatai Black Cap 5 5 634

Cydonia Japonica .....+++++ 628
Japan Quince...........-.- 628 New Red Antwerp........-- 633
Ohio Ever-Bearing.......-- 634

Oblong Quince eee encne ee ee 627 Ohio Raspberry . bie 634

Orange Quince. ......+..00- 627

Pear-shaped Quince......... 627 Pigladélphia,...:.<v4ebee 634

Portugal Quince. ........+-- 627 | Dar
5 ple Gane, . .sivs eek «ve 634
Pyrus JOponicd .....+++++- 628 | Purple Prolific... ....0.0+ + 634
Rea’s Seedling.......-.--- 628 | p24 Prolifie saie-cvx.dbe BOM 634
Varn Slyke... 01+ eeeeeeerees 628 Seneca Black Cap.........- 635
Superior Miami .....+..++++ 634
RASPBERRIES. Surprise... ...- 202 ses se sae 635
FUE ie be, ig aor wie ace oe es 632
Milos 8: eee 634 STRAWBERRIES.
American Improved......... 682 | Abraham Linon . 2 200s 0s 6490
Arnold’s Orange........--.- 631 | Agriculturist..........-.++: 640
AUTO: «6.3 iin pai nde ee 643
Eelle de Paluau.........--- 631 | Albion White .......-000-+- 643
Brinckle’s Orangé.......++++ 634
Barnes’ Mammoth.........+ 640
CURES 5 iiscio sn kils's a bye os Eee 631 |) Bartletin a0 ss tas orn ee 640
Collinsville Miams ..... ..... 634 | Boston Pine .......e..eeee . 640

INDEX.

PAGE
movyden’s No. 320............05'si% 640
British Queen.............. 640
Brooklyn Scarlet........... 641
II as Sens ans cs, BUS GIS 5» GIR 644
Buisson des Alpes Blane, ete. 646
MMos ids 4. uaes sa 's' 646
Caperon Hermaphrodite....-. 647
Caperon Royal. ........ s...- 647
Charles Downing........... 641
Common Rouge.........04. 646
Commun sans Filets........ 646
dia at ams macs a SO 647
Des Alpes sans Filets ....... 646
Des Bois « Fruit Rouge..... 646
Double-Beaing .....6.6. 006 647
Downers Prolific, :......... 641
Einglish Red Wood.......... 646
_ eS 641
I a eA sido ve 641
French Musk Hautbois...... 647
French’s Seedling. .......... 641
General McLellan.......... 644
Germantown ........2+005 642
Golden QUEEN . 60s viens weer 645
reer Prouhe. . of. eee ees 642
MEME oc sk nse cla Saye 642
Hathaway's Seedling........ 642
ME So ao x on BS OBIS & OS 642
Hovey’s Seedling. ..... 0.5. 642
wepmy Land... 0... paidladiges 642
SIRT... a's » pitied als Sleeve 643
ae ree 643
Were UO. ow ois Scie wees is 643
La Constante. ............. 643
Lennig’s White............. 643

679
PAGE
Ma Agoy's No, 12...:5 coon icc ax 644
McAvoy’s Superior......... 644
Monthly, without runners ... 646
Musk Hautbots ........44.. 647
Myatt’s British Queen ...... 640
Napoleon: HE. 253 ci6. eee 644
Newark Prolifie.......0.06: 642
Vewland’s Mammoth........ 646
CUO ars ob no an a a cane ae 644
EPOMONE: 0 Ss sc Lanne ane 640
President Wilder........... 644
TM, a kn aig’ dave area eels 647
Red-Bush Alpine........... 646
Pe WOO Ss. 5 Gh eedine wee 646
Regent's Dwarf... 0c 502. oo 647
Fpoyal Hauthois... 0. sa sss0 647
Russell’s Prolific.........:. 645
SGble TIOMOON osc eaves ss 640
Sir Joseph Banks........... 647
Stoddard’s Alpine .......... 646
Trembly’s Union ........065 645
Triomphe de Gand......... 645
Trollopés Victoria, ......... 645
OMG a eee ode eee eames 645
ON. 2 aac at a aatek 2 oa toa 645
Washington Alpine......... 646
White ABGny, . oa.ccar anos 643
White Bush Alpine......... 646
White Monthly, without run-
ROD: ox) TETRIS 646
White Pineapple. .. 2.06005. 643
White-Wood..... Aii0035 uae 646
Wilson's AlDGDY wives sie 20s 645
Young’s Seedling........... 642

H 36 79°

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Full text of "Selected fruits : from Downing's Fruits and fruit-trees of America. With some new varieties: including their culture, propagation and management in the garden and orchard"

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