ae seat DES oe, " Pitan Nas ee ae oe dy SN : ; : ‘ > eee ae RNa) bar he * mien aA =f : oe oa Rae Prac 'S ies | fo) k= 4 i / ’e f veterecty Ss ie. i tole? a i h, * \ D a ge e ¢ ‘ \ ve \ ¢ ’ i = a oe * \ SOE ~ \e. cis ed ~ >) IF a0 NN . { ete a Pr 2% : = ip ry rd ; ite Se%e " , = i" Me Ne : : 4 SS : rks ‘ie y si S “ f : > : S ie 2 PR >, ‘ye ate vee ae “eo Wit = : 4 vs * ae a at a, 2 q ef, i Sato i ER oA \ WY oe bl be ° wae it 4 ) 3) E QR Wa ° Sy 7 . : " » . ; \ H XC : i ts, A may . | 4 oe y see NA Y Sa Z ° Sree - 7 re yf 5) % ‘ 7 by, 4% : j 2p y ASAD + Yf: ’ 24 i} vs Fj ) | 4 - 4 - ¢ N 4 i y =~ 2 Y " {7 1 . \ % Ss ? oe \\ ‘a 24, a8 ANS Ve 3&7. rer QC Pon at (AR ~— x Horry Svym €./888. THE EERO LES AND PhULT TRips OF Ee “AMERICA: OR THE CULTURE, PROPAGATION, AND MANAGEMENT, IN THE GARDEN AND ORCHARD, OF FRUIT TREES GENERALLY ; ¥ WITH DESCRIPTIONS OF ALL THE FINEST VARIETIES OF FRUIT, NATIVE AND FOREIGN, CULTIVATED IN THIS COUNTRY. 4 BY A. J. DOWNING, vd CORRESPONDING MEMBER OF THE ROYAL BOTANIC SOCIETY OF LONDON; AND OF THE HORTICULTURAL SOCIETIES OF BERLIN; THE LOW COUNTRIES ; MASSACHU- SETTS 5 PENNSYLVANIA 5 INDIANA 5 CINCINNATI, ETC, “ What wondrous life is this I lead, Ripe apples drop about my head ; The luscious clusters of the vine S| Upon my mouth do crush their wine | : The nectarine and curious peach Into my hands themselves do reach. "4 Marve. t bd LOL LI IIew ; i * 4 % ILLUSTRATED WITH MANY ENGRAVINGS. a : OO nw LONDON: WILEY AND PUTNAM, 6, WATERLOO-PLACE. — 1845, [ENTERED AT STATIONERS’ HALL. | a TO MARSHALL P. WILDER, Esa., PRESIDENT OF THE MASSACHUSETTS HORTICULTURAL SOCIETY, THIS VOLUME IS DEDICATED, BY HIS FRIEND, THE AUTHOR. PREFACE peered omens A man born in one of the largest gardens, and upon the banks of one of the noblest rivers in America, ought to have a natural right to talk about fruit trees. see Indeed the subject deserves not a few, but many words. “Fine fruit isthe flower of commodities.” It is the most perfect union of the useful and the beautiful that the earth knows, Trees full of soft foliage; blossoms fresh with spring beauty ; and, finally ,—fruit, rich, bloom-dusted, melting, and luscious—such are the treasures of the orchard and the garden, temptingly offer- ed to every landholder in this bright and sunny, though tempe- rate climate. “If a man,” says an acute essayist, ‘should send for me to come a hundred miles to visit him, and should set before me a . basket of fine summer fruit, 1 should think there was some pro- portion between the labour and the reward.” I must adda counterpart to this. He who owns a rood of proper land in this country, and, in the face of all the pomonal riches of the day, only raises crabs and choke-pears, deserves to lose the respect of all sensible men. The classical antiqua- rian must pardon one for doubting if, amid all the wonderful beauty of the golden age, there was anything to equal our deli- cious modern fruits——our honied Seckels, and Beurrés, our melt- ing Rareripes. At any rate, the science of modern horticulture has restored almost everything that can be desired to give a para- disiacal richness to our fruit-gardens. Yet there are many in utter ignorance of most of these fruits, who seem to live under some ban of expulsion from all the fair and goodly productions of the garden. Happily, the number is every day lessening. America is a vi PREFACE. young orchard, but when the planting of fruit-trees in one of the newest States numbers nearly a quarter of a million ina single year ; when there are more peaches exposed in the markets of New York, annually, than are raised in all France ; when Ame- rican apples, in large quantities, command double prices in Eu- ropean markets; there is little need for entering into any praises of this soil and climate generally, regarding the culture of fruit. In one part or another of the Union every man may, literally, sit under his own vine and fig tree. It is fortunate for an author, in this practical age, when his subject requires no explanation to show its downright and direet usefulness. When I sayI heartily desire that every man should cultivate an orchard, or at least a tree, of good fruit, it is not necessary that I should point out how much both himself and the public will be, in every sense, the gainers. Otherwise I might be obliged to repeat the advice of Dr. Johnson to one of his friends. “If possible,” said he,“ have a good orchard. I know a clergyman of small income who brought up a family very reputably, which he’ chiefly fed on apple dump- lings.” (!) The first object, then, of this work is to increase the taste for the planting and cultivation of fruit-trees. The second one is to furnish a manual for those who, already more or less informed upon the subject, desire some work of reference to guide them in the operations of culture, and in the selection of varieties. If it were only necessary for me to present for the acceptance of my readers a choice garland of fruit, comprising the few sorts that I esteem of the most priceless value, the space and time to be occupied would be very brief. ; But this would only imperfectly answer the demand that is at present made by our cultivators. The country abounds with collections of all the finest foreign varieties; our own soil has produced many native sorts of the highest merit 5 and from all these, kinds may be selected which are highly valuable forevery part of the country. But opinions differ much as to the mer- its of some sorts. Those which succeed perfectly in one see- tion, are sometimes ill-adapted to another. And, finally, one PREFACE. vii needs some accurate description to know when a variety comes in- to bearing, if its fruit is genuine, or even to identify an indifferent kind, in order to avoid procuring it again. Hence the number of varieties of fruit that are admitted here. Little by little ] have summoned them into my pleasant and quiet court, tested them as far as possible, and endeavoured to pass the most im- partial judgment upon them. The verdicts will be found in the following pages. From this great accumulation of names, Pomology has be- come an embarrassing study, and those of our readers who are large collectors will best understand the difficulty—nay, the impossibility of making a work like this perfect. Towards settling this chaos in nomenclature, the exertions of the Horticultural Society of London have been steadily directed for the last twenty years. That greatest of experimental gardens contains, or has contained, nearly all the varieties of fruit, from all parts of the world, possessing the least celebrity. The vast confusion of names, dozens sometimes meaning the same varie- ty, has been by careful comparison reduced to something like real order. The relative merit of the kinds has been proved and published. In short, the horticultural world owes this Soci- ety a heavy debt of gratitude for these labours, and to the science and accuracy of Mr. Robert Thompson, the head of its fruit- department, horticulturists here will gladly join me in bearing the fullest testimony. To give additional value to these results, I have adopted in nearly all cases, for fruits known abroad, the nomenclature of the London Horticultural Society. By this means I hope to render universal on this side of the Atlantic the same standard names, so that the difficulty and confusion which have always more or less surrounded this part of the subject may be hereaf- ter avoided. These foreign fruits have now been nearly all proved in this country, and remarks on their value in this climate, deduc- ed from actual experience, are here given to the public. To our native and local fruits especial care has also been devoted. Not only have most of the noted sorts been proved in the gar- vill PREFACE. dens here, but [ have had specimens before me for comparison, the growth of no less than fourteen of the different States. There are still many sorts, nominally fine, which remain to be collect. ed, compared, and proved; some of which will undoubtedly ce. serve a place in future editions. To the kindness of pomolo- gists in various sections of the country I must trust for the detection of errors in the present volume, and for information of really valuable new varieties.* Of the descriptions of fruit, some explanation may be neces- sary. First, is given the standard name in capitals, fol- lowed by the authorities—that is, the names of authors who have previously given an account of it by this title. Below this are placed, in smaller type, the various synonymes, or lo- eal names, by which the same fruit is known in various coun- tries or parts of the country. Thus, on page 386, is the follow-. ing : 117. Frewisn Bravry. ig Lind. Thomp. Belle de Flandres. Impératrice de France. Bouche Nouvelle. Boschpeer. Bosch. Josephine. 2 incorrectly ' Bosc Sire. Fondante Du Bois. § of some. By this is signified, first, that Fremish Bravry is the siandard name of the pear; secondly, that it has been previ- ously described by Lindley and Thompson; thirdly, that the others—synonymes—are various local names by which the Flemish Beauty is also known in various places ; and, lastly, that by the two latter names—Josephine, and Fondante Du Bois— it is zacorrectly known in some collections; these two names really belonging to other distinct pears. It is at once apparent that one of the ohioe boris of value of a book like this, lies in the accuracy with which these synonymous names are given—since a person might, in looking over different *Itis well to remark that many of the so-called new varieties, especially from the West, prove to be old and well known kinds, slightly altered in appearance by new soil and different climate, A new variety must possess very superiour qualities to entitle it to regard, now that we have so many fine fruits in our collections, | :. PREFACE. 1x catalogues issued here and abroad, suppose that all nine of the above are different varieties—when they are really all different names for a single pear. In this record of synonymes, I have therefore availed myself of the valuable experience of the Lon- don Horticultural Society, and added all the additional in- formation in my own possession. Many of the more important varieties of fruit are shown in outline. Ihave chosen this method as likely to give the most correct idea of the form of a fruit, and because I believe that the mere outline of a fruit, like a profile of the human face, will often be found more characteristic than a highly finished portrait in colour. The outlines have been nearly all traced directly from fruits grown here. They are from specimens mostly below the average size. It has been the custom to choose the largest and finest fruits for illustration—a practice very likely to mislead. I believe the general character is better ex- pressed by specimens of medium size, or rather below it. It only remains for me to present my acknowledgments to the numerous gentlemen, in various parts of the country, who have kindly furnished information necessary to the completion of the work. ‘The names of many are given in the body of the vol- ume. But to the following I must especially tender my thanks, for notes of their experience, or for specimens of fruits to solve existing doubts. In Massachusetts, to Messrs. M. P. Wilder, S. G. Per- kins, J. P. Cushing, B. V. French, 8. Downer, and C. M. Ho. vey, of Boston; John C. Lee, J. M. Ives, the late Robert Man- ning and his son R. Manning, of Salem; and Otis Johnson, of Lynn. Tn Connecticut, to Dr. E. W. Bull, of Hartford; Mr. S. Ly- man, of Manchester ; and the Rev. H. S. Ramsdell, of Thomp- son. ni . In New York, to Messrs. David Thomas, of Aurora; J. J. Thomas, of Macedon; Luther Tucker, and Isaac Denniston, of Albany ; Alexander Walsh, of Lansingburgh; T. H. Hyatt, of Rochester ; R. L. Pell, of Pelham; C. Downing, of New- burgh; and Wm. H. Aspinwall, of Staten Island. x PREFACE. In Ohio, to Professor Kirtland, of Cleveland ; Dr. Hildreth, of Marietta ; and Messrs. N. Longworth, C. W. Elliott, and A. N. Ernst, of Cincinnati. In Indiana, to the Rev. H. W. Beecher, of Indianapolis. Tn New Jersey, to Messrs. Thomas Hancock, of Burlington, and}. W. Hayes, of Newark. In Pennsylvania, to Mr. Frederick Brown, and Col. Carr, of Philadelphia. In Maryland, to Lloyd N. Rogers, Esq., of Baltimore. In Georgia, to James Camak, Esq., of Athens. A#Y FSD. Hiewianp Garpens, Mewburgh, N. ¥., May, 1645, : : ; xi ABBREVIATIONS AND BOOKS QUOTED. Arboretum Britannicum, or the Trees and Shrubs of Britain, pictorially and botanically delineated, and scientifically and popularly described by J.C. Loudon London, 1845, 8 vols, 8vo. , Annales de la Société @ Horticulture de Paris.—Paris. In monthly ° Nos. 8vo. from 1827 to 1845, Annales de ? Institute de Fromont. Par le Chevalier Soulange Bodin. Paris, Svo. 1829 to 1834, 6 vols. Adlum. A Memoir on the cultivation of the Vine in America, and the best mode of making Wine. By John Adlum. 12mo. Washing- ton, 1828. Bon Jard. Le Bon Jardinier, pour Année 1844, Contenant des prin- — cipes generaux de culture, etc. Par A. Poiteauand M. Vilmorin, Paris. 12mo.—yearly volume. Busby. A Visit to the principal Vineyards of France and Spain. By Jas. Busby. New York, 12mo. 1835. Bridgeman. The Young Gardener’s Assistant. By Thomas Bridgeman. Tenth ed. New York, 1844, 8vo. Baumann’s Cat. Catalogue des Vegetaux en tout genre dispanible dans l’Etablissement des Fréres Baumann, 4 Bolwiller, 1842. Coxe. A View of the Cultivation of Fruit Trees in the United States, and of the Management of Orchards and Cider. By William Coxe,— Philadelphia, 8vo., 181'7. Chaptal. Chemistry applied to Agriculture. By John Anthony Chap- tal. American ed.,12mo. Boston, 1835. Cobbett. The American Gardener. By Wm. Cobbett. London, 1821. 12mo, Coleman. Reports on the Agriculture of Massachusetts. By Henry Cole- man. Boston, 8vo. 1840-41. Dom. Gard. The Domestic Gardener’s Manual. By John Towers. Lon- don, 1839, Svo. Duhamel. Traité des Arbres Fruitiers, par M. Duhamel Dumonceau. Paris. 1768, 2 vols. 4to. Cultivator. The Cultivator, amonthly journal of Agriculture, &c., Edited by Luther Tucker. Albany, continued to the present time, Svo. Diel. Verscheiner Systematischen Beschreibung in Deutschland vorhan- dener Kernopstsorten. Von Dr. Aug. Freidr. Ad. Diel. 12mo. 24 vols. 1799—1825. De Candolle. Physiologie Végétale, ou Exposition des Forces et des Fonc- tions vitales des Végétaux. Par A. P. De Candolle. Paris, 1832, 3 vols. 8yo. ABBREVIATIONS AND BOOKS QUOTED. Prodromus Systematis Naturalis Vegetabiles. Paris, 18iS— 1830, 4 vols, 8vo. PAlbret.. Cours Théorique et Pratique de la Taille des Arbres Fruitiers, Par D’Albret. Paris, 1840, 8vo. Forsyth. A Treatise on the Culture and Management of Fruit-trees. By William Forsyth, 7th ed. London, 1824, 5vo. Floy. Lindley’s Guide to the Orchard. American ed. with additions by Michael Floy. New York, 1833, 12mo. Fessenden. New American Gardener, containing practical directions for the culture of Fruits and Vegetables. By Thos. E. Fessenden. Bos- ton, 1828, 12mo. Gard. Mag. The Gardener’s Magazine, conducted by J. C. Loudon, in monthly nos. 8vo., 19 vols. to 1844., London. Gard. Chron. The Gardener’s Chronicle, and re mesic Gazette, ed- ited by Professor Lindley, a weekly journal 4to. 5 vols. 1844 to the present time. Hoare. A Practical Treatise on’ the cultivation of the Grape Vine on open walls. By Clement Hoare. London, 1840, 12mo, Hort. Soc. Cat. See Thompson. Kort. Trans. Transactions of the Horticultural Society of London. Lon- don, 4to. 1815, and at intervals to the present time. Hooker. Pomona Londonensis. By William Hooker. London, 1813, Ato. Hayward. The Science of Horticulture. By Joseph Hayward. London, 1824, 8vo. Harris. A Report on the insects of Massachusetts injurious to Vegetation. By Dr. T. W. Harris. Cambridge, 1841, 8vo. [ How. Mag. or H. M. The Magazine of Horticulture, Botany and Ru- ral Affairs. Conducted by C. M. Hovey. Boston, 8vo. monthly nos. 1834 to the present time. Johnston. Lectures on Agricultural Chemistry and Geology. By Jas. W F. Johnston. American ed. New York, 12mo. 2 vols. 1842. Jard Fruit. We Jardin Fruitier, par Louis Noisette, 2 ed. Paris, 1839, 2 vols. Svo. Knight Various articles in the London Horticultural Transactions. By Thomas Andrew Knight, its late President. Knoop. Pomologie ou description ges Arbres Fruitiers. Par Joh. Herm Knoop. Amsterdam, 1771, Fol. : Ken. The New American Orchardist. By William Kenrick, Boston, 1844. ‘ollar. A Treatise on Insects injurious to Gardeners, Foresters and Farmers. By Vincent Kollar, Notes by Westwood. London, 1840, 12mo. Langley. Pomona, or the Fruit Garden Illustrated. By Batty Langley, London, 1729, Folio. Loudon. An Encyclopedia of Gardening. By J. C. Loudon. London, 1835, 1 thick vol. 8vo. ——. An Encyclopedia of Plants. By the same. London, 1836, 1 thick vol. 8vo. —_-_—. An Encyclopedia of Agriculture. By the same. London, 1831, 1 thick vol. 8vo. mn fi ABBREVIATIONS AND BOOKS QUOTED. xii Loudon. Hortus Britannicus. A Catalogue of all the plants in Britain, by the same. London, 8vo. : . The Suburban Horticulturist. By the same. London, 1842, 8yo. . The Suburban Gardener and Villa Companion. By the same. Lon- don, 1838, 1842, 8vo. Arboretum et Fruticetum Britannicum. By the same, 8 vols. London, 1838, Svo. Liebig. Organic Chemistry in its applications to Agriculture and Physi- ology. By Justus Liebig. American ed., Cambridge, 1844, 12mo. Lind. A Guideto the Orchard and Kitchen Garden, or an account of the Fruits and Vegetables cultivated in Great Britain. By George Lind- ley. London, 1831, 8vo. Lindley. An Int-oduction to Botany. By John Lindley, London, 1832, 8vo. ——. An Introduction to the Natural System of Botany. By John Lindley. London, 1835, 2d ed. 8vo. British Fruits. See Pomological Magazine—it is the same work. The Theory of Horticulture, or an attempt to explain the Opera- tion of Gardening upon Physiological Principles. By John Lindley. London, 8vo. 1840. ; The same work with Notes by A. Gray and A. J. Downing. New York, 1841, 12mo. L. or Linneus. Species Plantarum, 5th. ed. Berlin, 1810, 5 vols. 8vo. Lelieur. La Pomone Frangaise, ou Traité de la Culture Frangaise, et de la Taille des Arbres Fruitiers. Par le Compte Lelieur. Paris, 1811, 8vo. Man. The New England Fruit Book. By R. Manning, 2d ed. enlarg- ed by John M. Ives, Salem, 1844, 12mo. Man. in H. M. Manning’s articles in Hovey’s Magazine. Mill. The Gardener’s and Botanist’s Dictionary. By Philip Miller.— revised by Professor Martyn. London, 1819, 2 vols. 8vo. Michaux, The North American Sylva, or Descriptions of the Forest Trees of the United States, Canada, &c. By A. F. Michaux. Paris, 1819, 3 vols. Svo. MIntosh. The Orchard and Fruit Garden. By Charles McIntosh. Lon- don, 1819, 12mo. NV. Duh. (The New Duhamel) Traité des Arbres Fruitiers de Duhamel. Nouvelle edition augmentée, etc. Par MM. Poiteau et Tupin, Paris. 5 vols. Folio, 1808 et seq. Nois. See Jardin Fruitier. New England Farmer. Aweekly periodical, devoted to Agriculture, Horticulture, &c. Boston, 4to. continued to the present time. O. Duh. See Duhamel. Pom. Mag. or P. M. The Pomological Magazine, or Figures and Des- criptions of the most important varieties of Fruit cultivated in Great Britain. London, 1828, 3 vols. 8yo. Pom. Man. The Pomological Manual. By William R. Prince. New York, 1831, 2 vols. 8vo. Prince. A Treatise on the Vine. By William R. Prince, New York, 1830, 8vo. KIV ABBREVIATIONS AND BOOKS QUOTED. Prince. A short Treatise on Horticulture. By William Prince, New York, 1828, 12mo. Phillips. Pomarium Britannicum ;—an Historical and Botanical Account of the Fruits known in Great Britain. By Henry Phillips, London, 1820, 8vo. Poit. or Poiteau. Pomologie Frangaise. Recueil des plus beaux Fruits, eul- tivés en France. Par Poiteau. Paris, 1838, and continued in 4to. nos. Rivers. A Descriptive Catalogue of Pears, cultivated by T. Rivers. Saw- bridgeworth, 1843-44, pamphlet, 8vo. Ron. or Ronalds. Pyrus Malus Brentfordienses, or a concise description of Selected Apples, with a figure of each sort. By Hugh Ronalds, London, 1831, 4to. Ray. Historia Plantarum, a John Ray, M. D., London, 3 vols. Folio, 1636—1704. Revue Horticole. Journal des Jardiniers et Amateurs. Audot, Editeur. Paris, 1844, et chaque mois, 12mo. Switzer. The Practical Fruit Gardener. By Stephen Switzer, 1724, Svo Torrey & Gray. A Flora of North America, containing abridged descrip- tions of all the known plants growing North of the Gulf of Mexico. By John Torrey, M.D., and Asa Gray, M.D., New York, vol. 1st, Svo New York, 1840, and still in progress. Thomp. A Catalogue of the Fruits Cultivated in the Garden of the Hor- ticultural Society of London, 3d ed., London, 1842. [Prepared with great care by Robert Thompson, the head of the Fruit Department. ] Thacher. The American Orchardist. By James Thacher, M.D., Boston, 1822, 8vo. Van Mons. Arbres Fruitiers, ou Pomologie Belge Experimentale et Rai- gonnée, Par J. R. Van Mons. Louvain, 1835—1836, 2 vols. 12mo. ———. Catalogue des Arbres Fruitiers, Descriptif, Abrégé. Par J. B. Van Mons, Louvain, 1823. Wilder, MSS. Manuscript notes on Fruits, by M. P. Wilder, Esq., Presi- dent of the Massachusetts Horticultural Society. : tation of that 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 be- ginning. 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. 3 In the tropical zone, amid the surprising luxuriance of vege- great natural hothouse, nature offers to man, almost without care, the most refreshing, the most delicious, and the most nutritive fruits. The Plantain and Bananna, 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 hatural 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 cul- tivator. 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. 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 expands into a Golden Pippin, the wild pear loses its thorns and becomes a Bergamotte or a Beurré, the Almond is deprived of its bitterness, and the dry and flavourless 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 prodigal of perfections, and in the midst of thorns and sloes, that MAN THE GARDENER arises and forces nature to yield to his art. , 1 PRODUCTION OF NEW VARIETIES. These improved sorts of fruit which man every where causes to share his civilization, bear, almost equally with himself, the impress of an existence removed from the natural state. When reared from seeds they always show a tendency to return toa wilder form, and it seems only chance when a new seedling is equal to, or surpasses its parent. Removed from their natural form, these artificially created sorts are also much more liable to diseases and todecay. 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 produc- tion of new varieties of fruit. It is not, indeed, by sowing the seeds that the lover of fine fruit usually undertakes to stock his garden and orchard with fine fruit trees. Raising new varieties is always a slow, and, as generally understood, a most uncertain mode of bringing about this result. The novice, plants and care- fully watches his hundred seedling pippins, to find at last, per- haps, ninety-nine worthless or indifferent apples. It appears to him a lottery, in which there are too many blanks to the prizes. He, therefore, wisely resorts to the more certain mode of grafting from well known and esteemed sorts. Notwithstanding this, every year, under the influences of gar- den 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. Toa 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 epithets, rich, melt- ing, buttery, as applied to a pear, nothing in the circle of culture, can give more lively and unmixed pleasure, than thus to pro- duce and to create—for it is a sort of creation—an entirely new sort, which he believes will prove handsomer and better than any thing that has gone before. And still more, as varieties which ori- ginate in a certain soil and climate, are found best adapted to that locality, the production of new sorts of fruit, of high merit, may be looked on as a most valuable, as well as interesting result. Beside this, all the fine new fruits, which, of late, figure so conspicuously in the catalogues of the nurseries and fruit gar. dens, 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 BY SEED. 3 laws, which greatly assist us in this process of amelioration. Let us therefore examine the subject a little more in detail. In the wild state, every genus of trees consist 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 mazzard 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 centuries, and doubtless will do forever, so long as they exist under natural circumstan- ces 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 culti- vate that individual tree, or any part of it, in the shape of suck- er, graft, or bud, its nature will not be materially altered. It may, indeed, through cultivation, be stimulated into a more luxu- riant growth ; it will probably produce larger leaves and fruit; but we shall neither alter its fruit in texture, color or taste. Tt 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 a fuse to yield their wild nature, never producing any variation | by seed ; but all fruit-trees and many others, are easily domesti- ’ cated, and more readily take the impress of culture. * If we sow a quantity of seed in garden soil of the common black mazzard cherry, (Cerasus avium,) we shall find that, in the leaves and habit of growth, many of the seedlings do not entire- ly resemble the original species. When they come into bearing, itis 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 mazzard,) constitutes a new variety; though only a few, perhaps only one, may be su- periour to the original species. : It is worthy of remark, that exactly in proportion as this re- production is frequently repeated, is the change to a great va- riety of forms, or new sorts increased. Itis likely indeed, that \ to gather the seeds from a wild mazzard in the woods, the in- stances 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 mazzard, the seedlings will show great variety of cha- racter. 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 ae * 4 PRODUCTION OF NEW VARIETIES. make further departures from the original form. It is true that all or most of its seedlings will still retain a likeness to the pa- rent, 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 itis 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 Kentish or common pie-cherry is one species, and the small black mazzard another, and although a great number of varieties of each of these species have been produced, yet there is always the like. ness of the species retained. From the first we may have the large and rich Mayduke, and from the last the sweet and lus. cious Black-Hearts; but a glance will show us that the duke cherries retain the distinct dark foliage, and, in the fruit, some. thing of the same flavor, shape and color of the original spe- cies ; and the heart cherries the broad leaves and lofty growth of the mazzard. So too, the currant and gooseberry are differ- ent species of the same genus; but though the English goose- berry growers have raised thousands of new varieties of this fruit, and shown them as large as hen’s eggs, and of every va- riety of form and color, yet their efforts with the gooseberry have not produced any thing resembling the common currant. Why do nat varieties produce the same from seed? Why if we plant the stone of a Green Gage plum, will it not always produce a Green Gage? This is often a puzzling question to the practical gardener, while his every day experience forces him to assent to the fact. 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.” Be- tween these two tendencies, therefore, the one derived from na- ture, 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 soris distinct, they must grow them in different fields. Without this precaution they find on planting the seeds produced on the THE VAN MONS METHOD. 5 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 similar 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 plant- ing 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 perplexing 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 for: tunate circumstances in its origin, unknown to us, this sort, in becoming improved, still retains strongly this habit of the natu- ral or wild form, and its seeds produce the same. We can cal] PARES, SAI pera? to mind several exam les of this; fine fruit trees whose seeds if have established the reputation in their neighborhood of fidelity to the sort. But when a graft is 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, unexplained power, in dissolving the strong natural habit of the 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 every where 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 obtain- ing 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 what- ever; Dr. Van Mons of Belgium, and Thos. Andrew Knight, Esq., the late President of the Horticultural 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 1828, no less than two thousand seedlings of merit. His perseverance was iilotetigebic, and experimenting mainly on 1 _ variety, and it becomes like its fellows, subject to the laws of its ° 6 PRODUCTION OF NEW VARIETIES. 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 labours. 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 cul- ture, 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. 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 in the state of amelioration, have the least ten- dency to retrograde, and are the most likely to produce improved sorts. Again, there is a certain limit to perfection in fruits. When this point is reached, as in the finest varieties, the next genera- tion 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 inferiour sorts, seeds taken from recent varie- ties of bad fruit, and reproduced uninterruptedly for several gene- rations, 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 seedbed 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 pro- mising, plants them a few feet distant in the nursery, and awaits their fruit. Not discouraged at finding most of them of mediocre quality, though differing from the parent, he gathers the first seeds of the most promising and sows them again. The next generation comes more rapidly into bearing than the first, and shows a greater number of promising. traits. Gathering imme- diately, and sowing the seeds of this generation, he produces a third, then a fourth, and even a fifth generation, uninterruptedly, from the original sort. Each generation he finds to come more quickly into bearing than the previous one, (the 5th sowing of THE VAN MONS METHOD. 7 pears fruiting at 3 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. It will be remembered that it isa 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”Gnly a few feet apart. All this lessens the vigour of the trees, and produces 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 favour in Eng- land, 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, nominally by chance, but really, by successive / reproductions from the seed in our gardens. It is not a little remarkable that the constant springing up of fine new sorts of fruit in the United States, which is every day growing more frequent, is given with much apparent force as a proof of the accuracy of the Van Mons theory. The first colo- nists here, who brought with them many seeds gathered from the best old varieties of fruits, were surprised to find their seed- lings producing only very inferiour fruits. These seedlings had returned by their inherent tendency almost to a wild state. By rearing from them, however, seedlings of many repeated gene- rations, we have arrived at a great number of the finest apples, * a tS Nw i f i \ nin F eile _Pteses \ Ci Vas oaile iS | aA SZ) ae JOT Cen —) Coa > 4 Mp winad De Fig. 21. Fan-training complete. the vigour of the tree. It would be ridiculous to lay the same quantity into a weakly tree as into a tree in full vigour. The gardener here must use his own judgment. But if any of the leading shoots manifest a disposition 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 the weaker branch. ‘This will tend to restore the equilibrium better than any other method. Fig. 21, presents us with the figure of a tree in @ 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 train- ed on a trellis, instead of a wall.] Whenever any of the lower shoots have advanced so far as to incommode the others, they 40 TRAINING, 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 laid-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 con- traction of the lower parts of the branch. It is thus robbed of part of its former vigour, while it seldom fails to throw out, imme. diately behind the parts most bent, one or more vigorous shoots.” Horizontal training consists in preserving an upright leader, with lateral shoots trained at regular intervals. These intervals 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 oe two side shoots are laid in horizontally, and the centre one upright, as in Fig. 22; 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 hori- Fig. ef ee zontal branches. In the course of the first training, first stage. summer after planting, the shoots may be allowed to grow with- out being stopped. In the autumn of the first year the two lat. erals 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. 23. But “armieeeeseees- in the second summer, when the Fig. 23. Horizontal training, se. Main shoot has attained the length cond stage. of ten or twelve inches, it may be stopped; which, if the plant is in proper vigour, will cause it to throw out two ho. rizontal branches, in addition to those which were thrown out from those of the preceding year. The tree will now be in its second summer, and will Fig. have four horizontal branche 24, Horizontal training, third stage, S on each side of the upright HORIZONTAL TRAINING. 41 as in Fig. 24; and by persevering in this system four horizontal branches will be produced in each year till the tree reaches the top of the wall (or espalier,) when the upright stem must termi- nate in two horizontal branches. In the following autumn the hg é Fig. 25. Horizontal traning, “fourth year. — : _ tree will have the appearance of Fig. 25.”—Suburban Horticul- turist, pp. 363: 372. : Training fruit trees is nowhere in the United States practise to much extent except in the neighborhood of Boston; and some of the best specimens of the foregoing methods in that neighborhood are in the gardens of J. P. Cushing, Esq., Col. Perkins, and S. G. Perkins, Esq. CHAPTER V. 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 vigour afterwards, and in many — cases even their life, it is evident that it is in the highest degree important, to understand and practise well this transplanting. The season best adapted for transplanting fruit trees is a mat- ter open to much difference of opinion among horticulturists ; a difference founded mainly on experience, but without taking into account variation of climate and soils, two very important cir- cumstances in al] operations of this kind. All physiologists, however, agree that the best season for transplanting deciduous trees is in autumn, directly after the 4 42 TRANSPLANTING. 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 di- rectly takes place of granulous matter from the wound, and when the spring arrives the tree is already somewhat established, and ready to commence its growth. Autumn planting is for this reason greatly to be preferred in all mild climates, and dry soils ; and even for very 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 advan. tage, 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 collection of nutri- ment 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. Early in autumn, and in spring before the buds expand, may as a general rule be considered the best seasons for transplant- ing. 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 successful 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 toa fortunately damp state of the atmosphere at the time, and abundant rains after the experiment was performed. In the middle States, we are frequently liable to a dry period in early summer, directly following the season of removal, and if transplanting is deferred 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 benefit of the early and abundant rains of that season, and get well started before the heat of summer commences. For the neighborhood 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 im transplanter should never for tender points or extremities of portant part of the operation. A get that it is by the delicate and the root that trees take up their PREPARING THE SOIL. 43 food ; and that the chance of complete success is lessened, 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 posi- tion. In most cases, especially in that of trees taken from nurseries, this is, by the operation of removal, nearly impos- sible. 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 can- not 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 pre- paring 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 con- trasting 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 inextinguish- able 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 operation there and here. . In truth, in this country, where the sun and climate are so favourable, 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 before 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, de- pends entirely upon the amount of care and labor the planter is willing to bestow on the soil for his trees. We have seen seve- ral instances where, side by side, one man planted his trees in large spaces of deeply moved and rich soil, and another in *We should notice an important exception to this in the caseof 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. 44 : TRANSPLANTING. 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 the soil should be removed and well pulverized, and it should if necessary be properly enriched by the applica- tion of manure, which must be thorough 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 vigour of growth, even in a poor soil, is pro- moted 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 previously ; and no shallow ploughing of the soil can obviate the necessity and advantages of the practice, where healthy, vigorous 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 favourable position for growth. Begin by filling the hole with the 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 " this 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 natural position, not being forced to turn up at the ends. Next examine the roots, and cut off all wounded parts, paring the wound smooth. Hold the tree upright on its little mound in the hole of prepared soil ; extend the roots andcover them carefully with the remaining pul- verized soil. As much of the success of transplanting depends 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 customary to pour in q 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, pressing the earth gently about the tree with the foot, but avoiding 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, MULCHING AND MANURING. 45 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 planted 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 be- fore, but standing on a little mound two or three inches higher than the level of the ground about. This, when the mound set- tles, 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 favourable 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 neces- sity of watering in dry seasons, and promote growth under any circumstances. Indeed watering upon the surface, as com- monly 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 we may say never, if. they are well mulched directly after planting. 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 small 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 handsful may be mixed with the soil when preparing each space for planting, anda top dressing may be applied with advantage occasionally afterwards, 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. 46 TRANSPLANTING. Pruning the heads of transplanted trees, at the season of re- moval, we think generally an injurious practice. It is certain] 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 precisely recipro- cal, and as new roots are rapidly formed just in proportion to the healthy action of the leaves, it follows that by needlessly cutting off branches we lessen the vital action 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 be- tween 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 cut- ting 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 in the spring, or before midsummer, 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 follow- ing an abundance of small fibres is sent out by the amputated roots, which, when the whole is now removed, will insure the suc- cess 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 success. ful 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 vigour, and duration, 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 cyl- ture 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 latier may indeed be done, hut the transplanting so affects the tree, that its first scanty crop LAYING-IN. | 47 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 productive: ness—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 vigour. 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 nurserymemn call a good stocky plant—is the true criterion of merit in select- ing 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 expe- rienced cultivators agree that a smaller size is preferable ; we prefer plants two years old from the graft. Most gardeners 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 account health, duration, and the ease with which such a tree can be made to grow into any form, this is truly the preferable size for removal into a fruit garden. But we are an impatient people, and it is not till another after century of trial and experience in the cul- ture of fruit trees, that cultivators generally in this country will become aware of the truth of this fact. The facility with which the different fruit trees may be trans- planted differs considerably. Plums are generally removed 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 difficulty 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 isat 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 slo- ping 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 successful 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. Experience has taught us that the growth of a young tree, in such a posi- tion, is weak and feeble ; the nourishment suitable to that kind 48 SOIL AND ASPECT. ‘of tree having already been exhausted by a previous growth,’ and the soil being half filled with old and decayed roots which are detrimental to the health of the young tree. CHAPTER VI. THE POSITION OF FRUIT TREES. SOIL AND ASPECT. In our favourable 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 inferiour 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 gardens 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 uni- versal favour. Notwithstanding this, a pretty careful observa. tion, 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 moderate and continued supply of moisture, and here the sandy soil fails. In consequence of this the vigour of the tree is checked, and it becomes feeble in its growth, and is comparatively short-lived, or unproductive. As a tree in a 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, affords an easy passage, and an excellent habitation for al] in- sects that pass part of their lives in the ground, preparatory to _ _* 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, SANDY AND STRONG LOAMS. ° 49 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 variety of fruit was unusually liable to disease, to blight, or to the at- tacks of certain fruit-destroying insects, as the curculio, the trees themselves were on sandy soils ; while on the other hand, and fre- quently in the same neighbourhood, the same sorts were grow- ing luxuriantly and bearing abundant crops, where the soil was a rather strong loam.* For a few years, the growth and produe- tiveness 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 superiour flavour of this fruit on stronger soils, we are inclined to doubt the value of the exception even here. _ 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. 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. 722 Lane . 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 disease, 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 contained in the soil, but such is. * As an instance in point, the owner of one of the most highly cultivated gar- dens in the vicinity of tt 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 neighbouring 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, 5 ; 4 Ge." t ue s t ; } 30 " $OIL AND ASPECT. not the case under the high and warm temperature of our sum. mers. The finest, largest, and most productive Plums and Pears within our knowledge, grow in sites on the North river, when 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 disease, 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 Yellow Bell. flower is finer when grown on a sandy soil. But these are ex. ceptions 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 south of the Mohawk river; and it may be added that calcareous soils, of whatever texture, are better than soils of the same quality where 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 na- ture. Deep subsoil ploughing, by bringing up a sufficient quan- tity of the stratum below, will answer the same purpose. When the subsoil of a sandy soil is sand or gravel, the surface 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 surprising how moderate a quan-- tity 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, swam 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, unléss 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 vigour and luxuriance through the droughts of summer, and continue for a long time in a state of health and produc. tiveness. . 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, isa gentle slope to the southwest, be. cause in such positions the trees, when in blossom, are somewhat protected from the bad effects of a morning sun after sprin frosts. But, to remedy this more perfectly, it is sometimes the practice to plant on the north sides of hills, and this is an effec- tual way where early frosts are fatal, and where the season is long and warm enough to ripen the fruit in any exposure. A INSECTS. 51 due south slope, is, south of New-York, frequently found too warm for many fruit trees, in soils that are light anddry. Deep vallies, with small streams of water, are the worst situ- ations for fruit trees, as the cold air settles down in these vallies ina calm frosty night, and buds and blossoms are very frequently destroyed. We knowa rich and fertile valley 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 favourable situations for fruit trees, as the climate is rendered milder by large 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 thick- ness of a dollar, when the blossoms of the Apricot were fully expanded, without doing the least harm to that tender fruit. This is owing to the slight fog rising from the river in the morn- ing, which, softening the rays of the sun, and dissolving gradually the frost, 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 ameliorating 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 dis- tricts of the same climate. CHAPTER VII. GENERAL REMARKS ON INSECTS. TE 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 important of these insects ; but, in the meantime, we wish to call attention to some general practical hints on this subject. 6 In the first place, we cannot too strongly impress upon the at- tention of the fruit grower the importance of watching carefully, and making an early attack, upon every species of insect. It is only necessary to look for a moment at the astonishing rapid. 52 INSECTS. ity 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 thou. sand 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 ex. ample 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 generations, may become the progenitor of nearly six thousand millions of descendants. With such surprising powers of propagation, were it not for the havoc caused among insects by various species preying upon each other, by birds, and other animals, and espe- pecially by unfavourable seasons, vegetation would soon be en- tirely 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 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 mat- ter has been so long neglected that the enemy has become well established. We know how reluctant all, but the experienced grower, are to set about eradicating 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 frequentl 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 pre- mises 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 js 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 expedients, the _ old mode of hand-picking, and crushing or burring, is the safest and surest that can be adopted, * For much valuable inform see the Treatise on the Insects of Massachusetts, by Dr. T. ation on the habits of insects injurious to vegetation, W. Harris, Cambridge. INSECTS IN THE SOIL. 53 For practical purposes, the numerous insects infesting fruit trees may be divided into four classes ; 1st, those which for a time harbour 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 larve or grubs of which harbour in the ground durin, a certain season, as the curculio or plum-weevil, are all more or less affected by the application of common salt as a top dress- ing. 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 disagree- able 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 neighbourhood 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 handful 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 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-dressing in moderate quantity will usually be found sufficient to drive away these in- sects, and then the application need only be repeated once in two or three seasons. Any coarse, refuse salt will answer the pur- pose ; 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 odours, or killed by strong decoctions of to. bacco, or a wash of diluted whale-oil or other strong soap. At- tention has but recently been called to the repugnance of all in- - sects, to strong odours, and there is but little doubt that before a long time, it will lead to the discovery of the means of pre- venting the attacks of most insects by means of strong smell- ing liquids or odourous substances. The moths that attack 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 certainly be a very simple and easy way of ridding ourselves of them. The brown scale, a trouble- 5* 54 INSECTS. some enemy of the orange tree, it is stated in the Gardener’s _ Chronicle have been destroyed by hanging plants of the common chamomile among its branches. The odour of the coal tar of gas works is exceedingly 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 vapour 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 at- tacking 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 to. bacco shops. A large pot is crowded full of them, and then filled up with water, which is boiled till a strong decoction js made. This is applied to the young shoots and leaves with a syringe, or, when the trees ar wing in nursery rows, with a ipping the latter in the liquid and is made by mixing two pounds of cheapest and strongest kinds, with 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 de. sroyed or driven away by it. The merit of this mixture be. longs to Mr. David Haggerston, of Boston, who first applied it With great success to the rose slug, and received the premium of the Massachusetts Horticultural Society for its discovery, When this soap cannot be obtained, a good substitute may be made b turning into soap the lees of common oil casks, by the applica- tion of potash and water in the usual way. Moths and other insects whi large numbers b Adouin, of France. in which is placed a light, glass besmeared with pyralis, a moth that is y yards ; with two hundred INSECTS. ie 55 acres, and in a single night, 30,000 moths were killed and found a dead on or about the vessels. By continuing 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 cater- pillars. In our orchards, myriads 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 caterpillar 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 the short time which these flambeaux are burning. The melon-bug may be extirpated by myriads, in the same way, A simple and most effectual mode of ridding the fruit garden — of insects of every description, which we recommend as a gene- ral extirpator, suited to all situations, is the following. 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 the - bottles—-wasps, flies, beetles, slugs, grubs, anda great variety of others. The bottles must now be emptied, and the liquid re- newed. 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 al- most 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 in- sects 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 ring-tail, annoy us by prey- ing upon the earlier cherries, but even taking this into account, we are inclined to believe that we can much better spare a rea- ‘sonable share of a few fruits, than dispense with the good ser- vices 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 boundaries. The introduc. — tion of hedges or live fences, greatly promotes the domestication of birds, as they afford an admirable shelter for their nests. Our own gardens are usually much more free from insects than those a mile or two distant, and we attribute this in part to our practice 56 THE APPLE. of encouraging birds, and to the thorn and arbor Vitae hedges growing here, and which are greatly resorted to by those of the feathered tribe which are the greatest enemies of the Msect race. Among animals, the toad and the bat are great insect destroy. ers. 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 way with numberless smaller insects. CHAPTER VIII. THE APPLE. oii Malus. L. Rosacea, of botanists, Pommier, of the French ; Apfelbaum, German ; Apfel, Dutch 3 Melo pomo, Italian ; and Manzana, Spanish. ; ’ ee of know- golden fruit of the or. y the sleepless dragon which it reules to slay, Among the he y the o t of the gods who f € grew chiefly on 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 cus. tom of saluting 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 odd ceremony consists of saluting the tree with @ portion of the contents of a wagsail bow] of cider, with a toast in it, by pourin a little of the cider about the Toots, 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 sacksful] ! Huzza !” f ITS USES. 57 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 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 superiour to many of the varieties ori- ginated here, and the American or Newtown Pippin is now pretty generally admitted to be the finest apple in the world, No better proof of the perfect adaptation of our soil and climate to this tree can be desired, than the seemingly spontaneous pro- duction of such varieties as this, the Baldwin, the Spitzenburg or the Swaar—all fruits of delicious flavour 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 care, they may be kept healthy and productive much longer. Although the apple generally forms a tree of medium growth, there are many speci- mens in this country of enormous size. Among others we re- collect 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, thir- teen feet two inches, and the othér twelve feet two inches. The trees bore that season about thirty or forty bushels, but in the year 1780 they together bore one hundred and one bushels of apples. In Duxbury, 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. Uses or tue appte. 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 inflammatory diseases. The finest sorts are much es- teemed 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 can be preserved until that season, it may be considered as a fruit in perfection the whole year. Besides its merits for the 58 THE APPLE. 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. Apple butter, made by stewing pared and sliced sweet apples in new cider until the whole is soft and pulpy, is a com. mon and excellent article of food in many farmers’ families, and is frequently made by the barrel, in Connecticut. In F rance, 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, and if 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. . 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 ot barrels, and are 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 com. pact 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 colour ; and the flesh should be fine-grained, crisp, or tender, and of a sprightly or rich flavour, and aroma. Very large 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 flavour ; and, although there are many good cooking apples unfit for the table, man sorts, as the Fall Pippin and the Greening, are excellent for both purposes. ‘T'o this we may add that for the common apple. sauce made by farmers a high flavoured 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 varieties of sweet apples held in esteem here than in any other country. In fact, so excellent has the saccharine mat- ter of the apple been found for this purpose, that whole orchards ITS USES. 59 of sweet apples unfrequently planted here for the purposes of fat- tening swine and cattle, which are allowed torun 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 obtained 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 buds, 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 seedlings 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 following autumn, within three or four 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. 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. . Som anp situation. The apple will grow on a great variety of soils, but it seldom thrives on very dry sands, or soils satu- rated with moisture. Its favourite 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 flavoured fruit, as well as the utmost longevity of the trees. Such a soil is moist rather than dry, the most fayourable con- dition for this fruit. Too damp soils may often be rendered fit for the apple by thorough draining, and too dry ones by deep subsoil 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.” * Blowing sands, says Mr. Coxe, when bottomed on a dry substratum, and aided 60 THE APPLE. 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 to flourish more perfectly in that than in any other locality. Thus the Newtown pippin, and the Spitzenburgh are the great apples of New-York ; the Baldwin, and the Roxbury Russett, of Massachusetts; the Bellflower and the Rambo, of Pennsylvania and New-Jersey; and the Peck’s Pleasant and the Seek-no-further, of Connecticut ; and though these apples are cultivated with greater or less success in other parts of the country, yet nowhere is their flavour and productiveness so perfect as in the best soils of their native districts. This will account for the variety of opinions, respecting the comparative merits of different fruits in different states and localities. PLANTING AND CULTIVATION OF ORCHARDS. With the excep- tion 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 complete without a large and well selected apple orchard. The distance at which the trees should be planted in an or- chard, 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 between the trees in grain and grass, fifty feet is not too great a distance in strong soils. feet apart, however, is the usual distance at which the tre planted in orchards. Before transplanting, the ground should be well prepared for the trees, as we have insisted in a previous page, and vigo- rous 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 kinds should be planted in the rows together, or near each other ; this Forty €s are 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 prietor of an orchard, except it be p soils, no management can preven chards I possess, was planted on a loads of mud on ten acres, at an e clusive of much other ORCHARD CULTURE. 61 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. Indeed, of two adjoining orchards, one planted and kept in grass, and the other ploughed for the first five years, there will be an incredible dif- ference in favour of the latter. Not only will these trees show rich dark luxuriant foliage, and 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, vines, buckwheat, roots, Indian corn, and the like. An occa- sional crop of grass or grain may be taken ; but clover is rather too coarse-rooted and exhausting for a young orchard. When this, or grass, is necessarily grown among young trees for a year or two, a circle of three feet diameter should be kept loose by digging every season about the stem of each tree. 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 de- sire 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 or- chards, 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 sofi soap, to bring them again into the finest state of vigour 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 organ- izable 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 or- chard may be changed by picking off the fruit when the trees 6 4 Ge THE APPLE. first show good crops, allowing it to remain only on the alter- nate seasons which we wish to make the bearing year.* Pruninc. The apple in orchards requires very little pruning if the trees, while the orchard is young, are carefully in- spected every year, a little before midsummer, 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 sur- face 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, or brushed over with common white lead, taking care with the latter, not to paint the bark also. Insects. There are three or four 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 * One of the finest orchards in America, is that of Pelham farm, at Esopus, on the Hudson. It is no less remarkable for the beauty and high flavour of its fruit, than the constant productiveness of trees. The proprietor, R. L. Pell, Esq., has kindly furnished us with some notes of his experiments on fruit trees, and we sub- join the following highly interesting one on the Apple. “ For several years past I have been experimenting on the apple, having an or- chard of 2,000 bearing Newtown Pippin trees. I found it very unprofitable to Wait for what is termed the ‘ bearing year,’ and it has been my aim to assist na- ture, so as to enable the trees to bear every year. I have noticed that from the excessive productiveness of this tree, it requires the intermediate year to recover itself—to extract from the earth and the atmosphere the materials to enable it to produce again. This it is not able to do, unassisted by art, while it is loaded with fruit, and the intervening year is lost ; if, however, the tree is supplied with proper food it will bear every year; at least such has been the result of my experiments, Three years ago, in April, 1 scraped all the rough bark from the stems of several thousand trees in my orchards, and washed all the trunks and limbs within reach With soft soap; trimmed out all the branches that crossed each other, early in June, and painted the wounded part with white lead, to exclude moisture and prevent decay. Ithen, in the latter part of the same month, slit the bark by running a sharp pointed knife from the ground to the first set of limbs, which prevents the tree from becoming bark bound, and gives the young wood an opportunity of expanding. In July I placed one peck of oyster shell lime under each tree, and left it piled about the trunk until N. ovember, during which time the drought was excessive. In No- vember the lime was dug in thoroughly. The following year I collected from these trees 1700 barrels of fruit, part of which was sold in New-York for four, and otherg in London for nine dollars per barrel. The cider made from the refuse, delivered at the mill two days after its manufacture, I sold for three dollars and three quar- ters per barrel of 30 gallons, exclusive of the barrel. In October I manured these trees with stable manure in which the ammonia had been fixed, and covered this immediately with earth. The succeeding autumn they were literally bending to the ground with the finest fruit I ever saw, while the other trees in my orchard not so treated are quite barren, the last season having been their bearing year. I am now placing round each tree one peck of charcoal dust, and propose in the spring to cover it from the compost heap, My soil is a strong, deep, sandy loam on a gravelly subsoil. I cultivate my or- chard grounds, as if ‘there were no trees on them, and raise grain of every kind ex- cept rye, which grain is so very injurious that I believe three successive crops of it would destroy any orchard younger than twenty years. I raised last year in an orchard containing 20 acres, trees 18 years old, a crop of Indian corn which averaged 140 bushels of ears to the acre,” INJURIOUS INSECTS. B 63 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 perforates it through every part of the stem, finally causing its death. This grubis the larva, of a brown and white striped beetle, half an inch long, (Saperda bivitiata,) 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 that of 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 attack of the borer, by placing about the trunk, early in the spring, a small mound of ashes or lime; and where orchards have already become greatly infested with this insect, the beetles may be destroyed by thou- sands, 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 washing the stems in May, quite down to the ground with a solution of two pounds of potash in eight quarts of water. . _. The Caterpillar is a great pestilence in the apple orchard. The species which is most troublesome to our fruit trees (Clisto- campa 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 ex- panded wings measure about an inch anda half. These moths appear in great abundance in midsummer, flying only at night, and often buzzing about the candles in 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 multiply, 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 cater- pillar state they live six or seven weeks, feeding most vora- ciously 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 64 THE APPLE. the growth of the fruit, is most deplorable.. The crop is stunted, the health of the tree enfeebled, and, if they are allowed to re. main 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 that practised by Mr. Pell in his orchards, which is to touch the nest with a sponge, attached to the end of a pole, and dipped in strong spirits of ammonia; 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 de. stroyed with a round brush fixed to the end of a pole, and work. ed about in the nests. On small trees they may be stripped off with the hand, and crushed under the foot ; and by this plain and 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 labour of a single man. As they do not leave their nests until nine in the morning, the extirpator of caterpil- lars 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 pe- riod, when they are thoroughly scattered 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, de- stroying also its foliage with great rapidity. It is not yet com. mon here, but in some parts of New-England it has become a serious enemy. ‘The male is a moth with pale, ash-coloured wings with a black dot, a little more than an inch across. ‘The female is wingless, oval, dark ash-coloured above, and gray be- neath. 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 gee the eges 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-coloured with a yellow stripe, make their appearance and commence preying upon the foliage. When they are abundant INJURIOUS INSECTS. 65 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 feed- ing 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 canvass, 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 re- newed 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 theireggs. And if kept in: order it will very effectually deter and destroy them. When the canker worm is abundant, it is 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 adhe- sive fluid which is not affected by exposure to the weather, and is considered, by those who have made use of it, the best sub- stance for smearing the bandages, as being a more effectual barrier, and seldom or never requiring renewal. Mr. Jonathan Dennis, jr. 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 frequently 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 probably the most permanent and effectual remedy yet employed. Experiments made by the Hon. John Lowell, and Professor Peck, of Massachusetts, lead to belief that if the ground, under 6 ‘es 66 THE APPLE. 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 at. tacks 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 and water, or the potash solution. The best time to apply these is in the month of June, when the insects are oung. The Woolly aphis (aphis langinera,) or American blight* is a dreadful enemy of the apple abroad, but is fortunately, very rarely seen as yet, in the United States. It makes its appear- ance 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 insect is tooeasily destroyed. “This is effected by washing the parts with diluted sulphuric acid ; which is formed by mixing 4 oz. by measure, of the sulphurie acid of the shops, with 74 oz. of water. It should be rubbed into the parts affected, by means of a piece of rag tied toa 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 re-dissolve 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.) Lhe Apple worm (or Codling moth, Carpocapsa pomonana, 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 tree. The perfect 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 Ist 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 J * It is not a little singular that this in try, and is never seen here except whe be called in England the American blight. apple in the north of France and Germany. sect which is not indigenous to this coun- re introduced with imported trees, should It is the most inveterate enemy of the EO cap i ect PRESERVING’ THE FRUIT. 67 usually remains there till the ensuing spring, when the young moth again emerges from it. The readiest way of destroymg 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 otherwise, 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 thousands 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 harbour; 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. The Blight which occasionally kills suddenly the ends of the limbs of the apple and the quince, appears to be caused by an insect similar to that which produces the fire blight of the pear, and must be treated in the same way as directed for that tree. GATHERING AND KEEPING THE FRuIT. In order to secure soundness and preservation, it is indispensably 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 shaken while filling, and the head closely pressed in; they are then placed in a cool shady expo- sure 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. 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 on tiers o7 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 1st of April, in the freshest and finest condition. Some per- sons place a layer of clean rye straw between every layer of apples, when packing them in the barrels. 68 THE APPLE. 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 inferiour 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. When apples are exported, each fruit in the barrel should be wrapped in clean coarse paper, and the barrels should be placed in a dry, airy place, between decks. Croexr. 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 re- mainder ground in the mill as nearly as possible to an 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 colour and increase the saccharine principle. 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, soundcasks. 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 pur- pose. In two or three weeks this rising will cease, when the first fermentation is over, and the bung should, at first, be put in loosely—then, in a day or two, driven in tight—leaving a small vent hole 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 dis. charge of fixed air, and by the thick crust which has collected © on the surface. 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 sur- face, 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 final racking should take place, when, should the cider not be perfectly fine, about three fourths of an ounce of Isin- glass should be dissolved in the cider and poured in each barrel, ‘Cpe 3 VARIETIES. 69 which will render it perfectiy clear. It 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 in. 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. Vanieties. The varieties of the apple, at the present time, are very numerous. The garden of the Horticultural Society, of London, which contains the most complete collection of fruit in the world, enumerates now about 900 varieties, and nearly 1500 have been tested there. Of these, the larger proportion are of course inferiour, 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. . The European apples generally, are in this climate, inferiour to our first rate native sorts, though many of them are of high merit also with us. The great natural centre of the apple cul- ture in America, is between Massachusetts bay and the Dela- ware river, where the Newtown pippin, the Spitzemberg, the Swaar, the Baldwin, and the yellow Belle Fleur, have originated, and are grown in the greatest perfection. ‘The apples raised on the very fertile bottoms of the western states are very large and beautiful, but as yet, owing to the excessive luxuriance of growth, are far inferiour in flavour to those of the same quality, raised on the strong, gravelly or sandy loams of this section of the country. New varieties of apples are constantly springing © > bie this country from the seed, in favourable soils; and these, when of superiour 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, there- fore, impossible in the present state of pomology in this country; to give any thing like a complete list of the finest apples of the United States. To do 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. n the ensuing pages, apples are described as regards form as follows; round, or roundish, when the height and the diameter are nearly equal ; flat, or oblate, when the height is much less ; oblong, when the height is considerably more than the diameter ; ovate, (egg-shaped, when the blossom-end is narrowed and rounded ; conical, when the fruit is oblong and somewhat coni- cal on its sides. Pearmain-shaped is a short or flattened cone 3 and Calville-shaped signifies a ribbed or furrowed surface. ALO APPLES. — APpPpLEs.* Class 1. Summer Apples. 1. American Summer Pearmain. § Thomp. Early Summer Pearmain. Core. A rich, high-flavoured fruit, much esteemed in New-J ersey, where it is most known. It appears to be quite different from the Summer Pearmain, (of the English,) and is probably a seed- ling raised from it. It ripens gradually from the tenth of August to the last of September. Fruit of medium size, oblong, widest at the crown, and taper- ing 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 in- serted. Hye deeply sunk. Flesh yellow, remarkably tender, with a rich and pleasant flavour, and often bursts in falling from the tree. This is a valuable apple for all purposes, and it thrives admirably on sandy soils. In the nursery the tree grows slowly. 2. Borovirsxy. Thomp. Lind. A good early Russian apple of the middle size, which ripens here the last of July. Form roundish, a little angular. Stalk, an inch long, planted rather deeply. Skin, pale green, with a semi-transparent appearance, faintly striped on the sunny side with light and dark red. Calyx ina large basin. Flesh, white, pretty firm, and juicy, with an agreeable sub-acid flavour. 8. Benoni. Man. Ken. This excellent early apple is a native of Dedham, Mass. The fruit is of medium size, nearly round. Skin, deep red. Flesh, yellow, tender, and of an agreeable. rich, sub-acid flavour, Ripens during the whole month of August, and is a good and regular bearer. > * In describing apples, we shall designate the size by comparison, as follows: small, as the English Golden pippin; medium size, a8 the Newtown pippin ; large, as the Yellow Bellflower and Fall pippin—as we consider this reference to a stan dard, generally known, better than an exact description by measure owing to the variation in different soils and seasons, The blossom-end, apex or crown of the fruit, is called the eye; but we shall, for the sake of precision, call the remains of the blossom still found there the calyzr, and the hollow in which it is placed the basin. : § This mark denotes varieties particularly recommended by the author. . a, SUMMER APPLES. 71 4. Coz. Thomp. Lind. Ron. Scarlet Perfume. A variety from England of second quality, but admired fo its beauty of appearance. ; Fruit large, roundish, somewhat flattened and slightly angu- lar. Skin nearly covered with deep crimson on a yellowish ground, or sometimes entirely red, with a little russet. Stalk long, woolly, planted in a cavity which is sometimes nearly closed up. Calyx large, in a broad basin. Flesh white, rather firm, juicy, with a somewhat rich and agreeable flavour. Au- gust. 5. DEvonsHIRE QuaRRENDEN. ‘Thom. P. Mag. Fors. | Red Quarrenden. and. Sack Apple. A handsome English dessert fruit. The editor of the Pomo- logical Magazine says, “there is no better autumn dessert ap- ple;” but after giving it a trial for several years by the side of the Williams’ Favourite, we consider the latter greatly superiour in | flavour, and equally beautiful.’ Fruit scarcely of medium size, roundish, flattened, and slightly narrowed at the eye. Stalk short, deeply planted. Calyx with long segments, scarcely sunk in _avery shallow plaited basin. Skin rich deep crimson, with lighter crimson, and occasionally a spot of green on the shaded side, sprinkled with numerous green dots. Flesh nearly white, crisp, juicy, with a pleasant sub-acid flavour. Ripe during all August and September. 6. Drap v’Or. § Coxe. Thomp. Ron. Vrai Drap d’Or. O. Duh. Early Summer pippin, of some New-York gardens. Bay Apple ac. to Bonne de Mai § Thomp. This large, handsome, and excellent summer apple is highly deserving general cultivation. It is better (though incorrectly) known on the Hudson as the Summer Pippin, but it is very dis- tinct from the apple known by that name in New-Jersey, which is the Holland pippin. It is also a very different fruit from the Drap d’Or of Lindley, and of Noisette, and most French au- thors, which is quite a small apple ; but it is the Vrai Drap d’Or of the old Duhamel, pl. xii. Fig. 4. . Fruit large, roundish, sometimes a little oblong, narrowing slightly to the eye. Skin smooth, yellow or dead gold colour, with distinct small brown dots, or specks. Stalk short, mode- id i it 1H ‘| i | | i it : 7 i; aan tacit 712 APPLES. rately sunk. Calyx set in a shallowish basin, which is rather plaited or irregular. Flesh crisp, juicy, and of a pleasant, sprightly, mild flavour, agreeable for the dessert or for cookine., [This is the Summer Pippin of the previous catalogues of the nurseries here.] August to October. The tree grows vigorous. ly, and bears well, and the wood is smooth and dark brown. 7. Earty Harvesr. § Thomp. Man Prince’s Harvest, or Early French Reinette, of Coxe. July Pippin. Floy. Yellow Harvest. Large White Juneating. Tart Bough. Early French Reinnette. An American apple ; and taking into account its beauty, its excellent qualities for the dessert and for cooking, and its pro. ductiveness, 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 Fig. 26. Early Harvest. this and the Red Astrachan. Form round, above medium size, rarely a little flattened. Skin very smooth, with a few faint white dots, bright straw colour when fully ripe. Stalk half to three fourths of an inch long, rather slender, inserted in a hollow of moderate depth. Calye set in a shallow basin, Flesh very white, tender and juicy, crisp, with a rich, sprightly, sub-acid SUMMER APPLES. ; 73 flavour. The young trees of moderate vigour, with scarcely diverging shoots. Manning errs by following Coxe in calling this a flat apple. 8. Earty Rep Marcarer. § Thomp. Lind. Red one wa Margaret, or Striped Juneating. Ronalds. Early Red Juneating. Eve Apple of the Irish. Striped ibaa Margaretha Apfel, of the Germans. An excellent early apple, ripening about the middle of July, or directly after the Early Harvest. The tree while young is rather slender with upright woolly shoots. It is a moderate _ bearer. ; . ; Fruit below me- dium size, round- ish-ovate, tapering towards the eye. Skin greenish yel- low, pretty well covered by stripes of dark red. Stalk short and thick. Calyx closed, and placed in a very shallow plaited ba- sin. Flesh white, sub-acid, and when freshly gathered from the tree, of a rich agreeable fla- your. Fig. 27. Early Red Margaret. This is distinct from the Margaret Apple, of Miller, the Red Juneating of some of our gardens, which resembles it, but is. round, with a short slender stalk, and dull yellow skin striped with orange red on one side, the fruit fragrant and the leaves very downy. 9. Pansy SrrawBerry APPLE. (§) American Red Juneating ? Red Juneating, erroneously, of some American gardens, A beautiful variety which is said to have originated in the neighbourhood of New-York, and appears in the markets there about the middle of July. Its sprightly flavour, agreeable per- fume, and fine appearance, Binge it among the very finest sum- 74 APPLES. mer apples. It is quite distinct from the Early Red Margaret, which has no fragrance, and a short stem. 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 slen- der and uneven, inserted in a deep cavity. Calyx ra- ther small, in a shallow, narrow basin. Flesh white, slightly tinged with red next the skin, tender, sub-acid, and very sprightly and brisk in fla- - vour, with an a- | Fig. 28. Early Strawberry. greeable aroma. 10. Intso Peacn Appiz. Thomp. Lind. P. Mag. Early Crofton. Ronalds. Fruit of medium size, round or a little flattened, and obtusely angular. Calyx pretty large and spreading, in a rather narrow basin. Stalk short, in a cavity of moderate depth. Skin yel- lowish green, with small dots in the shade, washed and streaked with brownish red in the sun. Flesh white, tender, juicy, and pretty well flavoured. A pleasing fruit, but does not rank so high here as in England.* 11. Larce Yettow Boveu. § Thomp. Early Sweet Bough. Kenrick. weet Harvest. Bough. Coze. Floy. A native apple, ripening in harvest time, and one of the first quality, only second as a dessert fruit to the Early Harvest. It is not so much esteemed for the kitchen as the latter, ag 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. SUMMER APPLES. 75 Fruit above the middle size, an oblong-ovatein form. Skin smooth, pale, greenish yellow. Stalk rather long, and the eye narrow and deep. Flesh white, very tender and crisp when fully ripe, and with a rich sweet sprightly flavour. Ripens from the middle of July to the tenth of August. Tree mode- rately vigorous, bears abundantly, and forms a round head. 12. Lyman’s Larce Summer. Large Yellow Summer. Ken. A large and handsome American fruit, introduced to notice by Mr. S. Lyman, of Manchester, Conn. The bearing trees are easily recognized by their long and drooping branches, which are almost wholly without fruit spurs, but bear in clusters at their extremities. They bear poorly until the tree attains consider- able size, when it yields excellent crops. Fruit quite large, roundish, flattened at the ends: skin smooth, pale yellow. Flesh yellow, tender, sub-acid, rich, and high flavoured, and excellent either for the table or for cooking. Last of August. 13. Ostin. Thomp. Lind. Arbroath Pippin. Forsyth. An excellent Scotch apple, ripening early in August. Form { \ \ roundish, below medium size, a little flattened. Skin rather © tough, clear lemon yellow when quite ripe, mingled with a little bright green, and sprinkled with a few grayish green dots. Stalk short and thick, set in a rather shallow depression. Calyx in a shallow basin, a little plaited, with prominent segments. Flesh yellowish, firm, crisp, juicy, with a spicy aromatic fla- vour. The wood is strong, and grows pretty freely from cut- tings. . 14. Rep Astracuan. § Thomp. Lind. A fruit of extraordinary beauty, first imported into England with the White Astrachan, from Sweden, in 1816. It bears abundantly with us, and its singular richness of colour is height- ened by an exquisite bloom on the surface of the fruit, like that of a plum. It is one of the handsomest dessert fruits, and its quality is good, but if not taken from the tree as soon as ripe, it is liable to become mealy. Ripens from the last of July to the middle of August. © . 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 sometimes a little greenish yellow in the shade, and occasionally a little 76 APPLES. russet near tne stalk, and covered with a pale white bloom. Stalk rather short and deeply inserted. Calyx set in a slight aap ood = ea Fig. 29. Red Astrachan. basin, which is sometimes a little irregular. Flesh quite white, crisp, moderately juicy, with an agreeable, rich, acid flavour. 15. Srne-qua-non, A native of Long Island, named by the late Wm. Prince, Fruit roundish - ovate, about medium size. Skin smooth, pale greenish yellow. Stalkslender. Flesh white, very tender, juicy, and of a delicate and very sprightly flavour. The young trees are rather slow and crooked in growth. August. 16. Sucar Loar Pirrin. Thomp. Lind. P. Mag. Hutching’s Seedling. _ A foreign sort, which is ranked among first rate sorts b Thompson, but from specimens of two seasons produced here, it does not seem likely to take this rank with us. Fruit of me. dium size, oblong or conical, smooth, clear pale yellow, be. coming nearly white on one side when fully ripe. Stalk nearly an inch long, deeply set in a regular cavity. Calyx sunk ina pretty deep basin. Flesh white, firm, very slightly acid, and moderately juicy. According to Lindley it has in England “a most agreeable lively flavour.” Ripens here the latter part of July, and is very showy on the tree, SUMMER APPLES. TT 17. Summer Rose. Thomp. Coxe. Woolman’s Harvest. A very pretty and very excellent apple, highly esteemed as a.dessert fruit. . Fruit scarcely of medium size, roundish. Skin smooth, rich waxen 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. Ripens early in August. 18. Summer Queen. Coxe. A popular midsummer apple for the dessert and kitchen. The fruit is large and broad at the crown, tapering towards the eye. The stalk is rather long, and is planted ina 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 flavour. This variety forms a large tree with somewhat pendant boughs, and the fruit is in perfection by the tenth of August. 19. Summer Gotpen Prerin. Thomp. Lind. P. Mag. | A nice little English dessert apple, but inferiour to many of our own. Fruit small, ovate, flattened at the eye. Stalk short and calyx set in a wide shallow basin. Skin shining bright yel- low, with a little orange next the sun. Flesh yellow, firm, crisp and rich. Ripens in August. 20. Sors or Wine. § Lind. Ron. Sops in Wine. Ray, (1688.) Rode Wyn Appel. Knoop. Sapson. Kenrick. A charming little apple for the dessert, which the amateur’s garden should always contain. Its flavour is sprightly, though not first rate, and its colour is very handsome. Its name pro- bably comes from the red stain in its flesh. Its branches have a spreading habit, and bear plentifully ; and the fruit, in our gar- den, ripens gradually from the first of August to October. Fruit small, from an inch and a half to two and a half in diameter, globular, narrowing to the eye. Skin smooth, crimson in the _ shade, stained and striped with purplish crimson in the sun, and covered with a delicate white bloom. Stalk slender, three fourths of an inch long. Calyx spreading, in a shallow basin. Flesh white, with stains of a pinkish hue, firm, crisp, juicy, and of a pleasant sub-acid flavour. APPLES. = rd 21. Tetorsxy. Thomp. The Tetofsky is a Russian summer apple newly introduced, which promises well. Fruit of medium size, roundish oblong, sometimes nearly round. Skin smooth, with a yellow ground handsomely striped with red, and, like most apples of that coun- try, covered with a whitish bloom, under which is a shining skin. The flesh is white and juicy with a sprightly and agreeable flavour. August. ee 22. Wuire Junzatine. Ray. Thomp. Lind. Owen’s Golden Beauty, ac. Thomp. ‘Juneating. Coze. This is an old variety mentioned by Evelyn in 1660, and de. scribed by Ray in 1688, and is a very tolerable little apple, ripening among the very earliest, during the last of June and the first of July, and deserves a place in a large collection chiefly on that account and its excel- lent bearing quality. It | is very distinct from the Early Harvest, sometimes called by this name. Fruit small, round, a little flat. tened. Calyx closed ina wrinkled basin, moderate- lysunk. Stalk rather long and slender, three fourths to an inch in length, slight- f ly inserted in a shallow _ Fig. 30. White Juneating. depression. Skin smooth, pale green, at first light yellow, with sometimes a faint blush on the sunny side. Flesh crisp, and of pleasant flavour, but soon becomes dry. Tree straight and forms an upright head. : 23. Wuire AsTracHan. Thomp. Lind. P. Mag. Pyrus Astracanica. De Candolle, ‘Transparent de Moscovie, of the French gardens. Glace de Zélande, A nearly white, semi-transparent, Russian apple, which bears freely and ripens about the tenth of August ; but in this country is of little or no value, as it nearly always grows mealy and water cored as soon as ripe. Fruit of medium size, roundish, AUTUMN APPLES. ae inclining to conical, and a little ribbed at the eye. Skin very smooth, nearly white, with a few faint streaks of red on one side, and covered with a white bloom. Stalk thick and short ; calyx set ina small basin. Flesh quite white, partially transparent, tender and of delicate flavour, but rather dry. — 24, Witiiams’s. Favourite. § Man. Ken. — A large and handsome dessert apple, worthy of a place in every garden. It originated at Roxbury, near Boston, bears abundantly, and ripens from the last of July to the first of September. ; : pret: Fruit of medium size, oblong, and a little oné-sided. Stalk an inch long, slender, slightly sunk. Calyx closed, in a narrow angular 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 flavour. Class II. _ Autumn Apples. 25. ALEXANDER. § Thomp. Emperor Alexander. Lind. Ron. Russian Emperor. . Aporta. This is a very magnificent Russian sort, which thrives well in our gardens. ‘The tree is no less striking in the spring when covered with its very large blossoms, than in autumn when loaded with its superb fruit. Fruit very large, frequently measuring five inches in diame- ter, and weighing nearly a pound, regularly formed, generally conical or cordate, tapering from the base to the eye. Skin greenish yellow, faintly streaked with red on the shaded side, but orange, brilliantly streaked and marked with bright red in the sun. Calyx large, set in a deep basin. Stalk rather slender, three fourths of an inch long, planted in a deep cavity. Flesh yellowish white, crisp, tender and juicy, with a rich, agreeable flavour. A moderate bearer. October to December.. APPLES. Fig. 31. Alexander, © 26. Autumn Pearmain. Thomp. Summer Pearmain. Lind. Miller, P. Mag. Royal Pearmain, of some English gardens. Parmain d’Eté. Knoop. ‘ A slow growing tree, but producing a good, high-flavoured dessert fruit. Fruit of medium size, oblong, narrowing eradu- ally towards the eye. Skin brownish yellow, mixed with green on the shaded side, but next the sun, reddish, blended with yel- low, streaked with deeper red, and sprinkled with numerous small brown specks. Stalk short, obliquely planted under a fleshy lip. Calyx set in a broad shallow basin, which is some- times scarcely at all sunk, and obscurely plaited. Flesh pale yellow, crisp, firm, a little dry, but rich and high flavoured. a ‘ PE a ee eS ar et ae ee ee . ee eS Te bis ak aia RT a NN yas ices Py ee a4 AUTUMN APPLES. 81 Branches slender. This does not appear to be the same as the Royal Pearmain, or Merritt’s Pearmain, of New-Jersey, which Coxe describes as rather flat; but we have not, as yet, had a fair opportunity of comparing them. ‘ 27. Brenner Pirrin. Thomp. Lind. Blenheim Orange. Woodstock Pippin. A large and showy English apple, admirable for baking, but which is not so highly esteemed for the table here, as abroad. The trees make strong and vigorous shoots. , Fruit very large, roundish, three inches in diameter at the base. Skin yellowish, becoming deep orange, stained on the sunny side with dull and dark red stripes. Calyx set in a large hollow basin. Flesh yellow, breaking, very sweet, and of tolerable flavour. October to December. 28. Beauty or Kent. Thomp. Lind. Ron. The Beauty of Kent is, in this climate, one of the most mag- nificent of all apples, frequently measuring sixteen or eighteen inches in circumference. The flavour is of second quality, but as a kitchen fruit, it is among the finest. The tree grows very strong and upright. Fruit very large, roundish, but flat at the base, and narrowing distinctly tothe eye, where it is slightly ribbed. Skin smooth, greenish-yellow, marked with large, broken stripes of purplish red. Stalk short, slender, deeply planted in a round, shallow cavity. Calyx small, set in a narrow basin. Flesh juicy, crisp, tender, with a simple sub-acid flavour. October and November. 29. Beauty oF THE West. Ken. A large, showy, sweet apple, of fair flavour. Fruit large, round and regularly shaped. Skin smooth, light greenish-yellow, marked with small stripes of red. Stalk short, set in a roundcavity. Flesh tender, juicy, sweet, and pleasant. A fall fruit, but may be kept for some time. 30. Cornish AROMATIC. Thomp. Lind. A rich flavoured English apple. The quality is excellent,, but the fruit not very fair with us. Fruit of medium size, roundish and angular. Skin rich red, much marked with russet yellow dots, on a pale russet ground. Stalk short, set in a deep, Narrow cavity. Calyx small, in a narrow basin. Flesh yellow, with a rich aromatic sub-acid flavour. October to December. APPLES. 31. Catiine. Coxe. Thomp. Gregson Apple. We have not been able to procure this variety ; which we be. lieve is a native of Maryland, and we therefore insert here Mr. Coxe’s description. ‘The Catline is an apple rather below the ‘middling size. It is a great bearer—the form is flat, the stalk short and thick, the skin smooth, and of a beautiful yellow, with a clear and brilliant red towards the sun, with numerous streaks and many dark spots scattered on the surface. The flesh is a pale yellow, tender, rich, juicy and sweet; as an eating apple in October, November and December, it is particularly fine. The tree is small, the form regular, and round in the head; the shoots straight and delicate ; the foliage of a lively green—it is very productive, and in six or seven years after transplanting, it bears abundantly, when well cultivated. 32. Dutcuess or OLpENBURGH. Thomp. Ron. A handsome Russian fruit of good quality. Fruit medium size, regularly formed, roundish. Skin smooth, finely washed and streaked with red on a golden or yellow ground. Calyx pretty large and nearly closed, set in a wide even hollow. There is a faint blue bloom on this fruit. The flesh is rich and juicy, with an excellent flavour. Ripens early in September. 33. Downton Pippin. Thomp. Lind. Elton Pippin, : Knight’s Golden Pippin, ; of some English gardens, Downton Golden Pippin. Ken. A rather early variety of the English Golden Pippin, raised by Mr. Knight of Downton Castle. It is a beautiful, small des- sert fruit, and will please those who like the rich, sharp, acid flavour of the Golden Pippin. | Fruit a little larger than the Golden Pippin, about two and a quarter inches in diameter, roundish, flat at the ends. Calyx set in a wide, but very shallow basin. Stalk short, not deeply inserted. Skin smooth, yellow, dotted with small obscure specks, Flesh yellowish, crisp, with a brisk, rich, tart flavour. The tree grows more vigorously and bears more abundantly than its parent, the old Golden Pippin. — [t ig also considered a fine cider apple. October and November. . AUTUMN APPLES. 83 34. Dyer. Ken. Woodstock, The original tree of this variety is growing in Johnson, Rhode Island. It was first presented to the Massachusetts Hor- ticultural Society, by the Messrs. Dyer, of Cranston, in that state, whence its name. It is one of the most popular autumn apples of that neighbourhood. Mr. Kenrick has confounded this with the Pomme Royale, of Connecticut, which is a distinct winter variety. (See Pound Royal.) | Fe ig’ « Fyuit large globular. Skin smooth, white, or very pale yel- low, with a faint blush next the sun. Flesh white, with a rich saccharine sub-acid flavour. An excellent variety ripening in October.” tai ' 85. Dutcu Copiin. Thomp. Lind. Ron. Chalmer’s Large. A very large kitchen apple, valued only for cooking, from August to September. Fruit of the largest size, irregularly _ roundish, or rather oblong, strongly marked by ribs extending from the base to the eye. Calyx set in a narrow, deep-furrowed basin. Stalk short and thick. Skin pale yellow, becoming orange yellow on the sunny side. Flesh white, sub-acid, and moderately juicy. Inferiour to the Holland Pippin or the Drap @Or. The tree makes very strong shoots. 36. Frower or Kent. Thomp. Lind. Ron. A large and handsome English apple, chiefly valued for baking and kitchen use. Fruit quite large, roundish, a little ribbed on | its sides, often considerably flattened, and rather broadest at the base. Skin tawny yellow, washed with dull red, with occasion- ally, a few stripes of brighter red. Calyx rather small, but set in a large basin, rather furrowed or irregular. Stalk nearly an inch long, not very deeply inserted. Flesh greenish yellow, abounding with a lively sub-acid juice. October to January. 37. FRANKLIN’s GOLDEN Pirin. Thomp. Lind. Man. Sudlow’s Fall Pippin. This should be an American variety, named after Dr. Franklin, as it appears, by the Horticultural Transactions, to have been taken from the United States to England, in 1806 ; but it is, we believe, only known to nurserymen here, by importation back again. It is an excellent dessert fruit, larger than the common English Golden Pippin, ripening in October. Fruit cf medium 84 APPLES. size, oval, very regular in shape, rather broadest at the base. Eye sunk in an even hollow. Stalk short, slender, deeply planted. Skin deep yellow, freckled with numerous dark spots. Flesh pale yellow, crisp, tender, with a fine rich aromatic fla- your. ‘The tree grows freely, and forms an upright head. 88, Fatt Harvey. § Man. Ken. A fine large Fall fruit from Essex co., Mass., very highly es- teemed in that neighbourhood. We do not think it comparable to the Fall pippin, which it alittle resembles. Fruit large, a little flattened, obscurely ribbed or irregular about the stalk, which is rather slender, an inch long, set in a wide, deep cavity. Calyx closed, small, ina rather shallow basin. Skin pale straw yellow, with a few scattered dots. Flesh white, juicy, crisp, with a rich, good flavour. October and No- vember. 39. Fut Pippin. § Coxe. Floy. The Fall Pippin is, we think, decidedly an American variety, Thompson and Lindley to the contrary, notwithstanding. 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 isa noble fruit, and is considered the first of Autumn apples in the middle states, where its beauty, large size, and its delicious flavour for the table or for cooking, render it very popular. 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 ina rather small, shallow, round cavity. Calyx not very large, rather deeply sunk in a round, narrow cavity. 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 fla-_ vour. October to December. . There are several spurious sorts—the true one is always rather flattened, with a projecting stalk. (See Holland Pippin.) 40. Gotpen Sweet. Orange Sweeting, or : Golden Sweet. % } Kenrick. A celebrated Connecticut fruit sent us by Mr. Lyman, of that AUTUMN APPLES. 85 state. Fruit above the medium size, roundish, scarcely flattened, fair, and well formed. Skin, when fully ripe, pale yellow or straw colour. Stalk about an inch long, slender at its junction with the fruit. Calyx closed, and set in a basin of moderate depth. Flesh tender, sweet, rich and excellent. The tree is a pretty free grower, and bears large crops. This we think will prove a valuable sort. Ripe in August and September. 41, GravensteIn. § Thomp. Lind. Grave Slije. A superb looking German apple, which originated at Graven- stein, in Holstein, and is thought one of the finest apples of the north of Europe. It fully sustains its reputation here, and is, unquestionably, a fruit of first rate quality. Fruit large, rather flattened, and a little one sided or angular, broadest at the base. Fig. 32. Gravenstein. Stalk quite short and strong, deeply set. Calyx large, in a wide deep, rather irregular basin. Skin 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 flavoured, somewhat aromatic taste. Ripens with us in September and October, but will keep a month longer.. The trees are very thrifty strong growers, and bear young. ; APPLES. 42. Granp SacHem. A showy, large, dark, blood-red fruit, but rather coarse, and scarcely worth cultivation. Fruit very large, roundish, dis- tinetly ribbed, and irregular in its outline. Stalk short and strong, and calyx set in a well marked basin. Skin smooth, deep, dingy red, over the whole surface. Flesh white, rather dry, and without much flavour. September. 43. Hontanp Prepin. Thomp. Lind. Miller. Reinnette d’Hollande. Noisette ? Summer Pippin. ae Pie Apple. ; of Bene Tersey. This and the Fall Pippin are frequently confounded together. They are indeed of the same origin, and the leaves, wood, and strong growth of both are very closely similar. One of the strongest points of difference, however, lies in their time of ripen- ing. This being with us a late summer, the Fall Pippin a late ~ autumn, and the White Spanish Reinnette an early winter fruit. The Holland Pippin, in the gardens here, 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 apples, making the finest tarts and pies. It is not equal to the Fall Pippin for eating. 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, moderately sunk in a slightly 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 scattered, large, green- ish dots. Deserves a place in every garden. 44. Hawrnornpen. Thomp. Lind. Ron. White Hawthorden. Nicoll. A celebrated Scotch apple, which originated at Hawthornden, the birth-place of the poet Drummond. It resembles, some. what, our Maiden’s Blush, but is inferiour to that fruit in flavour. Fruit rather above the medium size, (occasionally ribbed, according to Lindley,) with us, pretty regularly formed, roundish, rather flattened. Skin very smooth, pale, light yellow, nearly white in the shade, with a fine blush where exposed to the sun. Calyx nearly closed, set in a rather shallow basin, with a few obscure plaits. Stalk half an inch long, slender. Flesh AUTUMN APPLES. 87 white, juicy, of a simple, pleasant flavour. An excellent bearer, a handsome fruit, and good for cooking or drying. The ends of the bearing branches become pendulous. 45. Jersey SwEETING. A very popular apple in the middle states, where it is not only highly valued for the dessert, but, owing to its saccharine quality, it is also planted largely for the fattening of swine, which are allowed to run under the trees and gather the fruit as it falls. It is a highly valuable sort, and deserves extensive culture. Fruit medium size, roundish-ovate, tapering to theeye. 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 en- tirely covered with stripes of pale and dull red. Flesh white, fine grained, and exceedingly juicy, tender, sweet and sprightly. Young wood stout, and short jointed. This apple commences pias about the last of August, and continues ripening till Tost. 46. Keswick Coprin. Thom. Lind. A noted English cooking apple, which may be gathered for tarts, as early as the month of June, and continues in use till November. It is a great bearer and a vigorous tree. P 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 flavour. — 47. Kirnam Hint. Man, A native of Essex co., Mass., raised by Daniel Kilham. Fruit pretty large, roundish, ribbed, narrowing to the eye. Skin pale yellow, slightly splashed with red in the shade, deep red in the sun. Stalk rather long and slender, set in a wide deep hollow. Calyx ina narrow basin. Fleshof sprightly, rather high flavour, but is apt to become dry and mealy. Bears well. September. 48, Kenricx’s Autumn. Ken. A handsome apple of second quality. Fruit large, roundish, much flattened at the base. Stalk long, projecting beyond the fruit a good deal, set ina close cavity. Skin pale yellowish- green, striped and stained with bright red. Flesh white, a little stained with red, tender, juicy, and of a sprightly acid flavour. ‘September. 49. Kine or THE Prepins. Thomp. Lind. Ron. Hampshire Yellow. An apple highly rated in England, whence it comes, but which scarcely proves first rate here. Fruit of medium size, of a conical or pearmain shape. Skin smooth, pale yellow, delicately streaked and washed with red next the sun. Stalk slender, an inch long. Calyx large, set in a deep even basin. Flesh white, very firm and of fair quality. The tree is an upright grower, and bears abundantly. October and November. 50. Kerry Prepin. Thomp. Lind. Ron. Edmonton’s Aromatic Pippin. ac Thomp. An Irish dessert apple, from the county of Kerry, as its name implies. Fruit middle size, oval, a little flattened at the eye. Skin pale yellow, mingled with a deeper yellow, with a glossy surface, and stained and streaked with red. Stalk of medium length, sometimes short, set ina narrow cavity, with a projection of the fruit on one side, and occasionally, a line or ridge, run- ning from the eye to the stalk. Calyx set in a plaited basin. Flesh yellow, tender, crisp, with a sugary flavour. Ripens in September and October. =, Fig. 33. Lyscom. BEL ORS AUTUMN APPLES. 89 51. Lyscom. Man. Ken. Osgood’s Favourite. _ Another Massachusetts variety of merit. Fruit large, round ; skin greenish yellow, with a few broken stripes or splashes of red. Stalk short, planted in a deep, round, even cavity. Calyx small, in a very narrow, plaited basin. Flesh fine grained, and exceedingly mild and agreeable in flavour. A large, fine fruit, which is worthy of general cultivation. In use from September to November. 52. Lyman’s Pumpxin Sweet. Ken. A very large fair sweet apple which we received from Mr. 8. Lyman, of Manchester, Conn. It is, perhaps, inferiour to the Jersey Sweet or the Summer Sweet Paradise for the table, but it is a very valuable apple for baking, and deserves a place on this account in every orchard. The original tree of this sort, is growing in Mr. Lyman’s orchard. Fig, 34. Lyman’s Pumpkin Sweet. Fruit very large, roundish, more or less furrowed or ribbed, especially near the stalk. Skin smooth, pale green, with ob- scure whitish streaks near the stalk, and numerous white dots near the eye, sometimes ei a little yellow next the sun. 8 | y y a i Pil ; F ' . Hh 90 APPLES. Stalk short, deeply sunk in a narrow cavity. Calyx rather small, set in an abruptly sunk, rather irregular basin.. Flesh white, very sweet, rich and tender, but not very juicy. Sep- tember to December. There is another Pumpkin Sweeting known in this state, which is an oblong or permain-shaped fruit, striped with yellow and red, and ripens in August and September; a second rate apple. 53. Lonevitiz’s Kerner. Thomp. Lind. P. Mag. Sam’s Crab. An apple introduced into our orchards from the garden of the. London Horticultural Society, but which does not compare fa- vourably with many native sorts of this season. Fruit rather below medium size, oval, rather flattened. Stalk short, deeply inserted. Eye small, with a short erect calyx. Skin greenish yellow, streaked with pale brownish red, with a few streaksof bright red. Flesh firm, yellow, slightly perfumed, | sub-acid. The tree isa great bearer. August and September. 57. Mawen’s Buusu. Coxe. Thomp. 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 colour 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. Fruit medium sized, flat, and quite smooth and fair. Skin Fig. 35. Maiden’s Blush. AUTUMN APPLES. 91 thin, clear lemon yellow, with a coloured cheek, sometimes deli- eately tinted like a blush, and in others with a brilliant red. Stalk short, planted in a rather wide, deep hollow. Basin mode- rately depressed; calyx closed. Flesh white, tender, sprightly, with a pleasant sub-acid flavour. The fruit is very light. This variety forms a handsome, rapid growing tree, with a fine spreading head, and bears large crops. a ENE ATE INET TNR NEE + in te REESE RE TEENS INSTT IT 55, Nonsvcu. Thomp. Lind. Nonsuch. Ron. Forsyth. ¥ bs be A ne ii He An old English sort, chiefly valued for the beautiful transpa- rent jelly which it makes. | Fruit of medium size, regular form, flat. Skin greenish yel- low, striped and spotted with dull brick red. Calyx set in a . wide, regular, shallow basin. Stalk short and slender. Flesh white, soft, with a plentiful sub-acid juice. A great bearer. . 56. Otp Eneuisn Copiin. Thomp. English Codlin. Coxe, Lind. Ray. A large and fair cooking apple, in use from July to November. Fruit generally above medium size, oblong or conical, and a little irregular. Skin clear lemon yellow, with a faint blush next the sun. Stalk stout and short. Flesh white, tender, and of a rather pleasant, sub-acid flavour. Much esteemed for cook- ing, ripens gradually upon the tree, and is free from liability to rot, In New-Jersey this fine old fruit is largely cultivated for market, as it produces handsome and abundant crops, The leaves are large, and the trees are very vigorous and fruitful. 57. Peacu-Ponp Sweet. This is a most excellent autumn variety, from a small village of this name, in Dutchess county, N. Y., which we received from Mr. J. R. Comstock, an extensive orchardist near Pough- keepsie. It appears well worthy of a more general dissemination. Fruit of medium size, rather flat, and a little one-sided or an- © gular in its form. Skin striped light red. Stalk long and slender. Flesh tender or very mellow, moderately juicy, with a very rich,sweet,and agreeable flavour. September to November. 58. Pomme pe Neicz. Thomp. Lind. Fameuse. Forsyth. Sanguineus. A very celebrated Canada fruit, which has its name from the 92 . APPLES. snow-white colour of its flesh, or, as some say, from the village whence it was first taken to England. It is an excellent, pro- ductive, autumn apple, and is especially valuable in northern latitudes. Fruit of medium size, roundish, somewhat flattened. Skin with a ground of pale greenish yellow, mixed with faint streaks of pale red on the shady sid@, 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 and set in a shallow rather narrow basin. Flesh remarkably white, very tender, juicy and good, with a slight perfume. Ripe in October and November. A regular bearer, and a handsome dessert fruit. 59. Porter. § Man. Thomp. A first rate New-England fruit, raised by the Rev. S. Porter, of Sherburne, Mass., and deservedly a great favourite in the Boston market. The fruit is remarkably fair, and the tree is very productive. AUTUMN APPLES. | 93 Fruit rather large, regular, oblong, narrowing to the eye. Skin clear, glossy, bright yellow, and when exposed, with a dull blush next the sun. Calyx set in a narrow and deep basin. Stalk rather slender, not three fourths of an inchlong. Flesh fine grained, and abounding with juice of a sprightly agreeable flavour. Ripens in September, and deserves general cultivation. 60. Pine Appre Russet. Lindley. We have at last been able to procure this variety, and we insert Lindley’s description, in order to draw attention to a sort which appears to be highly deserving of trial in this country. “ Fruit above the middle size, roundish, ovate, with broad ob- tuse angles on its sides, about two inches and three quarters in diameter, and two inches and a half deep. Eye small, with a very short, connivent calyx, placed in a shallow depression, sur- rounded by ten rather unequal plaits. Stalk an inch long, in- serted in an uneven cavity, one half of which protrudes beyond the base. Skin pale greenish yellow, almost covered with white specks on one part, and a thick scabrous, yellowish russet on the other, which extends round the stock. Flesh very pale yel- low, crisp, very short, and tender. Juice more abundant than in any apple I have ever met with, as it generally runs very copiously as soon as cut open, saccharine, with that just propor- tion of acid which characterizes our most valuable fruits, and of a spicy aromatic flavour, with a high perfume. A dessert apple from the end of September to the middle of October.” 61. Pumpxrn Russet. Sweet Russet. Kenrick. Pumpkin Sweet, Flint Russet, of some. This is another of the large sweet apples so popular in New- England, and is considered by many, one of the most valuable sweet apples. . . Fruit large, round; flesh, pale yellowish green, slightly _ covered with russet. Stalk.long, set in a wide shallow cavity. Eye narrow, slightly sunk. Flesh exceedingly rich and sweet. September to January. ‘Trees large and spreading. 62. Rampo. § Coxe. Thomp. Romanite, Seek-no-further, «Loft Nikita: Bread and Cheese Apple, of ey. The Rambo is one of the most. popular autumn fruits to be i 94 APPLES. found in the Philadelphia markets. It is a highly valuable apple for the table or kitchen, and the tree thrives well on light sandy soils, being a native of the banks of the Delaware. Fig. 37. Rambo. Fruit of medium size, flat. Skin 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, fun- nel-like cavity. Calyx closed, set in a broad basin, which is slightly plaited around it. Flesh greenish white, very tender, with a rich, sprightly, sub-acid flavour. October to December. This apple resembles externally the American Domine, which, however, is a very late-keeping winter fruit. 63. Ramsour Franc. Duh. Thomp. Frank Rambour. Lindley. Rambour d’Ete, or Summer Rambour. Coxe. Rambour d’Ete. Poiteau. This is a French fruit, common in many parts of this country, and according to Coxe, was introduced from the garden of St. Cloud. It is of pretty good quality, though most esteemed for _ cooking. Fruit a little above medium size, (sometimes quite large,) flat, generally evenly formed, “but occasionally a little irregular. Skin pale, greenish yellow, slightly stained and streaked with red on the sunny side. Stalk short, rather fleshy and deeply inserted. Eye large, the nearly closed calyx set in a deep, slightly furrowed basin. Flesh rather soft, of a sprightly, sub- AUTUMN APPLES. 95 acid flavour, a little bitter before maturity. Ripens early in _ September. \ : 64. Ross Nonpargit. § Thomp. Lind. Ron. This is an Irish fruit, and, to our taste, one of the highest flavoured and most delicious , of all apples, for the dessert, approaching in flavour some kinds of pear. In England this isa winter fruit, but with us, owing to the greater warmth of our autumn, it is in perfec. * tion the last of Fig. 38, Ross Nonpareil. October, and will keep a month. Fruit rather below medium size, roundish, narrowing a little tothe eye. Skin covered with a thin mellow russet, and faintly stained with red on the sunny side. Stalk an inch or more long, slender, and rather deeply inserted. Calyx set in a shallow basin. Flesh greenish white, tender, with a rich aromatic fla- vour,—what is called a Fennel flavour by the English. A pro- fuse bearer, and worthy of a place in every amateur’s garden. = ‘c., ee ee 65. Rev Incestric. Thomp. Lind. This, and the Yellow Ingestrie, are cross-bred seedlings, raised by Mr. Knight, from the English Golden Pippin.. They ° are greatly admired as dessert apples in England. Fruit small, about two and a half inches in diameter, oblong or ovate, with a wide basin at the eye, and a short and slender stalk. Skin bright yellow, tinged and mottled with red on the sunny side, and speckled with obscure dots. Flesh very firm, juicy and high flavoured. Ripens in September and October, The Yettow Incesrrie differs from the above as follows: fruit of smaller size, of a clear, bright gold colour, without red. Eye small and shallow. Flesh tender and delicate, with a plentiful juice when freshly gathered from the tree. October. E ee ral \ Hi i" x if f if APPLES. 66. Summer Sweet Paranise. §. A Pennsylvania fruit, sent to us by J. B. Garber, Esq., a zealous fruit-grower of Columbia, in that state. It isa large, fair, sweet apple, and is certainly one of the finest of its class, for the dessert. ‘The tree is an abundant bearer, begins to bear while young, and is highly deserving general cultivation. It has no affinity to the Paradise Apple used for stocks. Fruit quite large, round and regular in its form, a little flattened at both ends. Skin rather thick, pale green, sometimes faintly tinged with yellow in the sun, and very distinctly marked with numerous, large, dark, gray dots. Stalk strong, and set in an even, moderately deep hollow. Flesh tender, crisp, very juicy, with a sweet, rich, aromatic flavour. Ripe in August and Sep- tember. 67. Scartet Pearmain. Thomp. Lind. Bell’s Scarlet Pearmain. Ronalds. Oxford Peach of some English gardens. A showy dessert apple, raised, according to Ronalds, by Mr. Bell, land stewart at Sion House, the seat of the Duke of’ Nor- thumberland, about the year 1800. Fruit medium sized, pearmain or conical shaped. Skin light crimson, or yellow, in the shade, rich crimson on the sunny side ; stalk nearly an inch long, deeply set. Calyx full and spreading, in a deeply sunk basin, surrounded by a few plaits. Flesh white, stained with a tinge of pink, crisp, juicy, and of good flavour. In eating from the last of August to the tenth of Octo- ber. Thom, Oldaker’s Moorpark, a Walton Moorpark, Temple’s, De Nancy; cr This fine old variety is the most popular and widely dissem- ro eee a ce. St” oe 156 THE APRICOT. inated in this country, except the Red Masculine. It has its name from Moorpark, the seat of Sir William Temple, in Eng- land, 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 di- ameter 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 fla- vour. 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. 8. Muscu-Muscu. Thomp. Nois. 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 com- mon about Alexandria, and in northern Egypt it is said to be raised in such abundance that the dried fruit is an article of commerce. The tree is rather delicate, and requires a shel- tered 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 transparent pulp, tender, melting, and very sweet. Kernel sweet. 9. Onance. Thomp. Lind. Mill. Early Orange. Royal Orange. Rofal George. Persian. Royal Persian. - An Apricot of only tolerable quality for the dessert, but it-is much esteemed by many for preserving ; and it makes delicious tarts, even before the fruit begins to acquire colour. Fruit of medium size, roundish, with a well marked suture, deeply hollowed near the stalk. Skin firm, orange, sometimes tinged with a ruddy tint in the sun. Flesh dark orange, mode- rately juicy, but often rather dry and insipid, (unless ripened in the house,) not separating entirely from the flesh. Stone small, roundish. Kernel sweet. Middle of J uly. ; THE APRICOT 157 10. Peacu. § Thomp. Fors. Lind. Anson’s Imperial. Royal Peach. Péche. Abricot Péche. NN. Duh. Pott. De Nancy. Duh. 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 flavour. It very strongly resembles the Moorpark, but the two are readily dis- tinguished 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 di- ‘ameter, 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 colour, juicy, rich, and high fla- _ youred. Stone with the same pervious passage as the Moor. -— park, and with a bitter kernel. 11. Roman. Thomp. Lind. | Abricot Commun. O. Duh. Germine. Grosse Germine. Transparent. This is with us one of the largest growing and hardiest Apri- cot trees, and produces good crops every year in cold or unfa- | vourable situations, where none of the other sorts, except the. | Masculine, succeed. It is, therefore, though inferior in flavour, | a valuable sort for northern situations. The blossoms will bear_ quite a severe frost without injury. Fruit middle sized, oblong, with the sides slightly compressed, with but littleor no suture. Skin entirely pale yellow; or very rarely dotted with a few red spots on one side. Flesh dull yel- low, soft, rather dry. When ripened by keeping a few days ip the house, the flavour is tolerably good. Stone oblong, with a bitter kernel. Ripe the last of July and first of August. There is a Biotcuep LEAVED Roman, (commun a feuilles panachés, of the French,) precisely like the foregoing in all re- spects, except the white or yellow stain in the leaf—but it is quite distinct from the Blotched leaved Turkey, cultivated here. 14 LRA rme te ERRNO Ee om ptm + Sth LoS, TRI lt Ls THE APRICOT. 12. Rovat. § Thomp. Nois. P. Mag. A fine large French variety, raised a few years since at the Royal Luxembourg gardens. It is nearly as large as the Moorpark, but with larger leaves borne on long footstalks, and without the pervious stone of that sort. It is quite as high fla. youred 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 flavour. Ripe the latter end of July. 13. Rep Mascunine. Thomp. Lind. Early Masculine. Brown Masculine. * Abricot precoce, Abricot hatif musqueé, ; O. Duh. Abricotier hatif. .N. Duh. Abricotier. Friihne Muscateller. The Red Masculine is a good deal cultivated with us. It is very hardy, ripens the earliest, and bears very regularly and well. On the other hand the fruit is quite small, and only of second rate flavour. It is likely, therefore, to give place to the Large Early, which ripens only a few days later, and is much superiour. Fruit small and nearly round, scarcely an inch and a half in diameter, with a well marked suture on one side. Skin bright yellow, tinged with deep orange :and spotted with dark red on the sunny side. Flesh yellow, juicy, with a slightly musky, pleasant flavour. Stone thick, obtuse at the ends. Flowers smaller than in most other sorts. Kernel bitter. Ripe about the 12th of July. eh. 14. Suiptevs. Thomp. Blenheim. Shipley’s Large. This is a new variety which we have lately received from England, and which is not yet fully proved in this country. It has the reputation of being nearly equal to the Moorpark, and more productive, while it is next in point of earliness to the Large Early. Fruit large, oval, orange, with a deep yellow, juicy, and tole- rably rich flesh. Stone roundish, impervious, with a bitter kernel. Ripens here about the 25th of July. THE APRICOT. 159 15. Turkey. § Thomp. P. Mag. Lind. » Large Turkey. De Nancy, (of some.) The Turkey Apricot is a fine old variety, which is seldom seen in our gardens, the sort generally sold under this name be- ing the Roman. It is quite a late sort, ripening after the Moor- park, from which it is easily known by its impervious stone, and sweet kernel. Fruit of middle size, nearly round, not compressed. Skin fine deep yellow in the shade, mottled with brownish orange in the sun. Flesh pale yellow, firm, quite juicy, with a flavour in which there is an excellent mingling of sweet and acid. Kernel nearly as sweet as that of an almond, which, as well as the form and colour, distinguishes this sort from the Roman. Ripe the middle of August. ; The Brotcuep LeEAveD Turkey, or Gold Blotched, (Abricot maculé,) is a sub-variety, very well known here, resem- bling the common Turkey in all respects, except that it has in the centre of each leaf a large yellowish spot. It is a thrifty tree and bears delicious fruit. Ours is not identical with the Turkey, as the last edition of the L. H. 8.’s Catalogue arranges it, but is a globular fruit, and a true variation of the Turkey. 16. Wire Mascutins. Thomp. Lind. Fors. White Apricot. ; Abricot Blane. O. Duh. Nois. Abricotier Blanc. NN. Duh. Early White Masculine. Blanc. ac. to White Algeirs? § T’homp. This scarcely differs from the Red Masculine before de- scribed, except in colour. It is four or five days later. Fruit small and roundish. Skin nearly white, rarely with a little reddish brown on one side. Flesh white, delicate, a little fibrous, adheres a little to the stone, and has a delicate, pleasant ~ juice. Kernel bitter. ; ——— Curious, or ornamental varieties. The Briancon Apricot, (A. brigantiaca, Dec.) a very distinct species so much resem- bling a plum as to be called the Briancon Plum by many au- thors, (Prune de Briancon, 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 clus- ters, which are scarcely eatable; but in France and Piedmont iz i et . | | y | ne a a a tes ear 160 THE BERBERRY. * the kernels of this variety make the “huile de marmotte,” which is worth double the price of the olive oil. The DovsiteE 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 XI. THE BERBERRY. Berberis vulgars.* LL. Berberacee, of botanists. Epine-vinette, of the French; Berberttzen, German ; Berbero, Italian; Berberis, Spanish. The Berberry (or barberry) is a common prickly shrub, from eight to ten feet high, which grows wild in both hemispheres, and is particularly abundant in many parts of New-England. The flowers, the roots, and the inner wood are of the brightest yellow colour, and the small crimson fruit is borne in clusters. It is a popular but fallacious notion, entertained 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 cele- brated sweetmeat, confiture d’épine-vinette. The inner bark is used in France for drying silk and cotton bright yellow. 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 fine fruit of the barberry is desired it should be kept trained to a single stem—as the suck- ers which it is liable to produce, frequently render it barren or make the fruit small. 1. Common Rep. 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 produced * Or B. Canadensis—they are scarcely distinct—ours has rather the most fleshy berry. THE BERBERRY. - 161 -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 colour. Finally, there is a so-called sweet variety of the common Berberry from Austria, (B. v. dulcis,) but it is scarcely less acid than the common. 2. STONELESS. B. v. Asperma. Seedless. Vinetier saus noyeau. The fruit of this, which is only a variety of our common bar- berry, is without seeds. But it does not appear to be a perma- nent variety, as the plants frequently do produce berries with seeds; and it is stated in the New Duhamel that in order to © guard against this, the sort must be propagated by layers or cuttings, as the suckers always give the common sort. It is considered the best for preserving. 3. Brack Sweet Macertan. Loudon. Berberis dulcis. D. Don. B. ratundifolia. ‘ A new evergreen sort from the Straits of Magellan, South America. It is very rare, and has not yet fruited in this coun- try, but it is likely to prove hardy. Loudon, in the Suburban Gardener, says it bears round black berries, about the size of those of the black currant, which are used in its native country for pies and tarts, both green and ripe. It has ripened fruit in Edinburgh, in the nursery of Mr. Cunningham, who describes it as large and excellent. 4, NEPAL. Berberis aristata. This is a new variety from Nepal, India. We have culti- ,vated it three or four years, and find it tolerably hardy, but, though it has produced flowers, it has yet given no fruit. It is _ said to yield “ purple fruit, covered with a fine bloom, which in India are dried in the sun like raisins, and used like them at the dessert.” The Manonras, or Holly leaved Berberries, from Oregon are handsome low evergreen ornamental shrubs, with large deep green prickly leaves, and yellow flowers, but the fruit is of no value. 14* ne eee if tt ct & a ¥ z € ie | oe ae | + Bie Be 7 “ cit) ~ F Se ee ea ee oe eed ae THE CHERRY. CHAPTER XII. THE CHERRY. Cerasus sylvestris, and C. vulgaris, Arb. Brit. Rosacee, of botanists. Cerisier, of the French; Karschenbaum, German; Ciriego, Italian ; Cerezo, Spanish. Tue cherry is a fine, luxuriant fruit tree, with smooth, light coloured bark, and, generally of rapid growth. The varieties of the black and heart-shaped cherries are always vigorous, 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 blossoms, and earlier in summer than upon any other tree, these are followed by abun- dant 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 gene- ral, Lucullus, after a victorious expedition into Pontus, has the reputation of having brought it to Italy, from Cerasus, a town in that province, in the year 69, B.C. According to Pliny, the Romans, 100 years after this, had eight varieties 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. Uses. As a pleasant and refreshing dessert fruit, the cherry is every where 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 exceed- ingly 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 Mazzard, and our wild Virginia cherries, are used to give a flavour to brandy. The celebrated German Kirschwasser 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 Ratifia cordial of Grenoble, is also made from this fruit. Maraschino, the most celebrated liqueur of Italy, is distilled from a small gean or mazzard, with which, in ferment- ing, 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 nutritive pro- perties. ‘The wood of the cherry is hard and durable, and is, therefore, valuable for many purposes, but the best wood is THE CHERRY. 163 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 of combining the useful and the ornamental. Indeed, the cherry, from its symmetrical form, its rapid growth, its fine shade, and beautiful blossoms, is ex- ceedingly well suited for a road side tree in agricultural dis- tricts. We wish we could induce the planting of avenues of this and other fine growing fruit trees in our country neighbour- hoods, as is the beautiful custom in Germany, affording orna- ment and a grateful shade and refreshment 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 readers. “On the continent, and more especially in Germany and Switzerland, the cherry is much used as a road side tree ; par-_ ticularly in the northern parts of Germany, where the apple and the 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 governments, not only for shading the traveller, but in order that the poor pedestrian _ may obtain refreshment on his journey. All persons are allow- ed to partake of the cherries, on condition of hot injuring the trees ; but the main crop of the cherries when ripe, is gathered by the respective proprietors of the land on which it grows; and when these are anxious to preserve the fruit of any particular tree, it is, as it were, tabooed ; that is, a wisp of straw is tied in a conspicuous 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 sea- son, must have observed the respect that is paid to these appro- priating 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. cor- responding return.” Soi anp srrvation. A 4ry soil for the cherry is the uni- versal 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 favourite place. It will indeed grow in much thin- ee at ia Wy a Sik £ 164 THE CHERRY. ner 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 decays, and is very short lived. And we haye 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 issa very hardy tree, and will bear a great variety of exposures 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 propagated. 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 rows. Many per- sons preserve their cherry stones in sand, either in the cellar or in the open air until spring, but we have found this a more pre- carious mode; the cherry being one of the most delicate of seeds when it commences to vegetate, and its vitality is fre. quently 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 vigorous ones, they should always be assorted before they are planted, placing those of the same size in rows together. Nearly all the cher- ries 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 when 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. When dwarf trees are required, the Morello seedlings are used as stocks ; or when very dwarf trees are wished the Per- fumed Cherry, (Cerasus Mahaleb,) is employed ; but as stan- dards 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. ' THE CHERRY. : 165 | Cuutivation. 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 vigour, pruning out a dead or crossing 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 this 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 favourable soil the finest varieties generally endure about. thirty or forty years. 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 page 40. 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 month 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 cut- ting 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 excellent fruit. The Morello cherries, being weaker growing sorts, are trained in the fan-manner, (page 38.) ' 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 flavour of many sorts in our climate, is rendered more delicious by placing the fruit, for an hour or two previous, in an ice-house or refrig- erator, and bringing them upon the table cool, with dew drops standing upon them. . . ‘Varieties. For the sake of enabling the amateur the more readily to identify varieties, we shall divide cherries into four classes, viz. ; I. Heart cherries. The Common Mazzard and the Black Heart may be taken as types of this division. The trees are rapid growing, with ample .and lofty heads, and broad, light green, waved leaves. The fruit is more or less heart-shaped, with rich, tender, sweet flesh. (This includes the Merisiers and Guiniers of the French, which seem to us, practically, not distinct.) This section comprises excellent cherries, univer- sally admired. Colour mostly black. Il. Bigarreau cherries. ‘This term comes originally from the French bigarrée—speckled or variegated skin—but it is now in general use by all pomologists, to signify hard, or firm-fleshed, nee Ae EDN Re OR RT a Ch Ag pew me pte + me art PO aee foetins ieh WMDRTIN Wars RO ‘ We 166 THE CHERRY. sweet cherries—those which are firm and crackling, as com- pared with the melting, tender flesh of section I. The Common Bigarreau or Graflion, may be taken as the type of this class, which is mainly composed of the largest and most beautiful of cherries, admirable for the dessert, and whose firmness renders — them well suited for carriage to market... The trees like the Heart cherries, are lofty and spreading, with similar foliage. (Bigarreaux, and Bigarreautiers, of the French.) III. Duke cherries. 'This class is characterised by the round- ish. form of its fruit, thin skin, and juicy, melting flesh ; the fla- vour being generally sub-acid before fully ripe, when it is rich, and nearly or quite sweet. The Mayduke is the type of this’ class. The trees are upright in their growth while young, and ° finally form lower heads than those of the two previous sections, with narrower leaves, which are flat and darker coloured: The young wood is also darker, and a little less strong than that of the Heart and Biggarreau classes. ‘These are excellent varie- ties, succeeding well in almost all soils and climates, and in- valuable both for the dessert and for cooking. (Cerisiers, of the French.) IV. Morello cherries. The common Kentish or pie cherry, and the Morello, are well known types of this class. The fruit is mostly round, with thin skin, juicy, tender, and quite acid, being chiefly valued for cooking, preserving, and various cu- linary purposes. The trees are of rather low and spreading growth, with small wiry branches, and narrow dark green foli-_ _ age. (Griottiers, and Cerisiers, of the French. In describing cherries we shall designate their size by com- parison, as follows: large, as the Tartarian, and Bigarreau ; middle sized, as the Mayduke and Black Heart ; small, as the Transparent Guigne and Honey, (see the outlines of these sorts.) As regards form, heart-shaped, as the Black Heart 3 obtuse heart-shaped, as the Bigarreau; and round, as the Kentish. As regards texture, tender, as the Mayduke; hadf tender, as the Tartarian, and firm, as the Bigarreau. HEART CHERRIES. 167 Class I. Heart Cherries. (Fruit sweet, with tender or half tender flesh, heart-shaped, or oval; trees with - broad, somewhat pendant foliage.) 1. American AMBER. Bloodgood’s Amber. Bloodgood’s Honey. Bloodgood’s New Honey. This exceedingly bright and pretty cherry, was raised some years ago by Mr. Daniel Bloodgood, of Flushing, Long Island. It is a most abundant bearer, the fruit hanging in the richest bunches from the branches, giving the tree a fine ap- pearance when in fruit, but it is only second rate in point of © flavour. At a little distance it resembles the American Heart, from which, however, it differs in being a tender fleshed fruit, of very regular outline, while the latter is partially firm, (be- longing to the Bigar- -reau class,) and of an irregular figure. Fruit of medium size, (borne three or four in a cluster,) and very regular form, roundish heart- shaped, often nearly round, with a slightly indented point at the apex, (like a May- duke.) \Skin very thin, smooth, even, and glossy, clear light Fig. 59. American Amber. amber at first, but, when ripe, delicately mottled and overspread with clear bright red. Stalk long, slender, and inserted in a very slight and narrow cavity. Flesh amber colour, tender, abounding with a sprightly, though not high flavoured juice. Ripe about the 25thof June. ‘This is nearly related, but is inferior in quality, to Downer’s Late, and Sparhawk’s Honey, which ripen at the same time. CHERRIES. 2. Amper Gean. Thomp. Gean Amber. A pretty little Gean (or Mazzard,) with a very thin and transparent skin, and sweet flavour. It is exceedingly produc- tive, ripens late, and hangs till the middle of July. Fruit small, oval or obtuse heart-shape, quite regular in form, generally borne in threes. Skin very thin and pellucid, showing the texture of the flesh beneath, colour pale yellow, partially overspread with a very faint red. Stalk long and slender, very slightly inserted. Flesh white, juicy, melting, of a sweet and pleasant flavour. This considerably resembles the Transparent Guigne, but it is rather smaller and less.handsome. It is also more pellucid, more yellow, less distinctly spotted with red, and is borne in clusters, which the latter is not. 3. Baumann’s May. Bigarreau de Mai. Ken. Wilder’s Bigarreau de Mai. Bigarreau de Mai. Thomp.? This cherry, which, under the name of Bigarreau de Mai, has already obtained quite a reputation as the earliest cherry, was received several years ago by our friend M. P. Wilder, Esq., President of the Massachu- setts Horticultural Society, from the Messrs. Baumann, of Boll- wyller, in France. The label was lost on the passage, and the “ Bigar- reau de Mai,” being in the invoice it was supposed that such might be the name of this variety. As, however, it is not a Bigarreau, but a tender fleshed cherry, we think it best for the present to call it Baumann’s May. The young branches are literally covered with the abundance of the fruit, it being a most prolific bearer. Branches strong, leaves large. Fruit rather small, oval heart- shaped, and rather angular in out- line. Skin deep rich red, becom- ing rather dark when fully ripe. Stalk an inch and three fourths Fig. 60. Baumann’s May. 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. HEART CHERRIES. 16¢ 4. Brack Heart. § Thomp. Mill. Lind. Early Black. Ansell’s Fine Black. : Spanish Black Heart. Black Russian, (of American gardens. Black Caroon, ade gl & some.) Guinier 4 fruit noir. O. Duh. Guigne grosse noir. Grosse Schwarze Hertz Kirsche. The Black Heart, an old variety, m is better known than almost any other cherry in this country, and its great fruitfulness and good flavour, together with the hardiness and the large size to which the tree grows, render it every where esteemed. Fruit above medium size, heart- shaped, a little irregular. Skin glossy, dark purple, becoming deep black when fully ripe. Stalk an inch and a half long, slender, set in a raonerate hollow. Flesh, before fully ripe, half tender, but finally becoming tender and juicy, with a rich, sweet flavour. Ripens the last of June, about ten days after the . Mayduke. Aw Fig. 61. Black Heart. 5. Brack Heart, Manwnine’s Earty. Man. - This is a seedling raised by the late Robert Manning, of Salem, Mass., from the common Black Heart. In size, form and colour, it scarcely differs from the original variety, but it has the merit of ripening ten days earlier—about the same time, or even a little before the Mayduke. 6. Brack Heart, Werver’s Harty. Thomp. Werder’s Early Black. ; Werdersche Friihe Schwarze Herz Kirsche. A new variety, recently introduced from England, and which promises to be very valuable on account of its ripening among _ the very earliest cherries. Fruit of medium size, heart-shaped ; skin black ; flesh purplish, tender, sweet and excellent. Ripens the last of May, or very early i June. 1 Se ee et meee ana : pits , Beh Re ress ona AN aie eect te: 17 THE CHERRY. 7. Brack Eacue. § Thomp. Lind. 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 May- duke. 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 black. Stalk of medium length, and rather slender. Flesh deep purple, tender, with a rich, high flavoured juice, superiour to the Black Heart. Branches strong, with large leaves. Fig. 62. Black Eagle. 8. Buack Tartarian. § Thomp. Lind. P. Mag. weal Tartarian. Fraser’s Black Tartarian, F Ronald’s Large Black Heart, : _— Black Circassian. . Hooker, Superb Circassian, } Ronald’s large Black Heart, Konald’s Heart, Fraser’s Black Heart, ae. 10 Fraser’s Black, Thomp. Fraser’s Tartarische, Schwarze Herz Kirsche, Black Russian, of the English, but not of American gardens. This superb fruit has already become a general favourite in all our gardens; and in size, flavour, and productiveness, it has no superiour among black cher. ries. It is a Russian, and West Asian variety, introduced into England about 1796, and brought thence to this country about twenty years ago. It is remark- able for its rapid, vigorous growth, large leaves, and the erect habit of its head. The fruit ripens about the middle of June, a few days after the Mayduke. Fruit of the largest size, heart-shaped, Fig. 63, Black Tartarian. =) HEART CHERRIES. 171 (sometimes rather obtuse,) irregular and uneven on the surface. Skin glossy, bright purplish black. Flesh purplish, thick, (the stone being quite small,) half-tender, and juicy. Flesh very rich and delicious. 9. Bowyrr’s Harty Heart. Thomp. A new English variety, as yet little known with us. It is one of the earliest of light coloured cherries, and a good bearer, being in eating very early in June. Fruit rather below medium size, obtuse heart-shaped. Skin amber, mottled with red. Flesh white, soft, or very tender, juicy, with a pleasant, sweet flavour. & 10. Brack Mazzarp. Thomp. Lind. Mazzard, Common English, per Wild English Cherry, $7 American Black Honey, gardens Bristol Cherry. Cerasus avium. Dec. Wild Black Fruited, Small Wild Black, of English Whisley Black, . gardens. Merry Cherry. Merisier & petit fruit. O. Duh. Merisier 4 petit fruit noir. This is the wild species of Europe, being common in the for- , ests of France and some parts of England ; and it has now be- | come naturalized, and grows spontaneously on the borders of woods in many parts of the Atlantic states. It is the original species from which nearly all the fine Heart and other sweet cherries, have sprung. It is small, and of little value for eat- ing, retaining, unless very ripe, a certain bitterness; but it ripens and hangs on the tree until the middle or last of July, so that it then becomes somewhat acceptable. It is, however, chiefly valued for the manufacture of cherry brandy, and in districts where this is carried on, from the large size and great fruitfulness of the trees it is quite a profitable sort. It affords the most valuable: seedling stocks on which to bud and graft finer varieties. Fruit small, roundish or oval heart-shaped, flattened a. little on both sides. Stalk long and very slender, inserted. in a small depression. Skin thin, and when fully ripe, jet black. Flesh soft and melting, purple, with an abundant, somewhat bitter uice. ; The Wurre Mazzarp, of Mr. Manning, is a seedling raised by him from this, which differs little except.in its colour. f - ' aE vai Wii CH DAR ag at a -satcannaretineninasatiaiaheinn — THE CHERRY. 11. Corone. Thomp. Fors. Couronne. Lind. Coroun. Lang. Herefordshire Black. Black Orleans. Large Wild Black. The Corone is a natural cherry in many parts of England, reproducing itself from seed, growing with great vigour, and bearing most abundantly. It is only of second quality being merely an improved Mazzard, and does not deserve a place in a small collection, but as it is very hardy and ripens late, it is ofsome value at the north on that account. Fruit below middle size, roundish heart-shaped. Skin dingy black when fully ripe. Stalk two inches long, slender, and in- serted in a deep and narrow cavity. Flesh when ripe, tender, abounding in a deep purple juice, of tolerably good flavour. Middle of July. The Black Heart is often incorrectly called by this name in the middle states. . ' 12. Downton. § Thomp. Lind. A very beautiful and excellent large variety raised by T. A. Knight, Esq., of Downton Castle, from the seed, it is be- lieved, of the Elton. It ripens a little Jater than the majority of sorts, and is a very desirable cherry. Fruit large, very blunt heart-shaped, nearly roundish. Stalk one and a half to two inches long, slender, set in a pretty deep, broad hollow. Skin pale cream colour, semi-transparent, deli- cately stained on one side with red, and marbled with red dots. Flesh yellowish, without any red, tender, adhering slightly to the stone, with a delicious, rich fla- vour. Early in July. Fig. 64. Downton. 13. Davenport’s EARLY. Davenport. Davenport’s Early Black. Ken. Scarcely different from the Black Heart—indeed, we tind it HEART CHERRIES. 173 impossible to distinguish any difference in the fruit—except that it ripens a few days earlier. The leaves, however, are larger and of a lighter green skin, and waved on the margin, and the tree comes early into bearing. The thin, light brown bark, on the young trees, resembles that of the Birch. This native va- riety has been called New Mayduke by some, but it has no re- semblance to a Duke Cherry. 14. Downer’s Late. § Downer. Man. Downer’s late Red. This valuable late cherry was gg raised by Samuel Downer, Esq., an | ardent cultivator 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. It is a delicious, melting fruit, and de- serves a place in every garden. 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 thick- ly, in clusters. Flesh tender, melt- ing, with a sweet and luscious fla- vour. .Ripens from the 4th to the 10th of July. Fig. 65. Downer’s Late. 15. Earty Waite Heart. . Arden’s Early White Heart. White Heart. Coxe. Prince’s Pom. Man. Dreig oe White Heart redge’s Early ite Heart, horn. ? White Transparent, f A Amber Heart. An old variety, long cultivated in this country, and one of the earliest, ripening before the Mayduke.: At Ardenia, the seat of R. Arden, Esq., opposite West Point, on the Hudson, there are many large trees of this variety, received by him originally from France, which are most abundant and regular bearers—and we do not perceive that in this part of the coun- try this cherry is open to Coxe’s accusation of being a bad stig 15% e Pacha nig ing ennai ananntns iprh Aled eames am Rom a ri De eter ne Cae nie re 2A Car owt ee THE CHERRY. rf bearer. Though a very good SY early fruit, this will no doubt / be supplanted by Bowyer’s Early Heart, and other newer and finer sorts. The White Heart of Thomp- son and Lindley, may perhaps prove the same variety as this, though they describe it as a late ripening sort. Fruit below medium size, rather oblong heart-shaped-— often a little one-sided. Suture eee quite distinct. Stalk an inch Fig. 66. Early White Heart. and three fourths long, rather slender, inserted in a wide shallow cavity. Skin dull whitish yellow, tinged and speckled with pale red in the sun. Flesh half tender, unless fully ripe, when it is melting, with a sweet and pleasant flavour. Tree grows rather erect, with a distaff- like head when young. In the nursery the young trees are easily known by their long and slender shoots, with few branches. First of June. 16. Earty Purpite Guiene. § Thomp. Early Purple Griotte. An exceedingly early variety ripening the last of May, newly introduced from England, and which promises to be a most valuable acquisition. Fruit of medium size, and very handsome appearance. Skin smooth, dark red, becoming purple. Flesh purple, tender, juicy, with a rich and sweet flavour. The leaves have longer petioles than those of most other sorts. 17. Gascotene’s Heart. Thomp. Bleeding Heart. Lind. Red Heart, (of some,) Herefordshire Heart, Guigne Rouge Hative, An old English variety, very seldom seen in our gardens. Fruit of medium size, long heart-shaped, and remarkable for the small drop or tear, with which the end is terminated. Skin dark red. Flesh reddish, half tender, with only a tolerable flavour. Ripe the last of June. Unfortunately, this variety has the reputation of being a bad bearer. HEART CHERRIES. 175 18. Honey. Thomp. Large Honey. Yellow Honey. Late Honey. Merisier a fruit blanc. N. Duh. The Honey cherry is a variety of the Mazzard but little larger than the common black variety, and its chief merits are great productiveness and lateness of ripening. It is exceedingly sweet when fully ripe, and will hang for a long time upon the tree, which is one of the hardiest and thriftiest in its growth ; but Downer’s Late, which ripens at the same time is, every way, so much superior, that when that variety can be had, the Honey cherry will scarcely find a place in the garden. Fruit small, roundish or oval. Skin smooth, yellowish, mar- bled with red at first, but becoming deep amber-red. Stalk long and slender, very slightly inserted. Flesh tender, melting, with a honied sweetness. Middle of July. 19. Hypr’s Rep Heart. Man. & A new variety which we received from Mr. Manning, not yet proved here. ‘The fruit is said to be heart-shaped, medium size ; skin, at first, pale, but becoming a rather lively red. Flesh tender, with a pleasant, sprightly flavour. The young trees make strong shoots, the bark of which is light gray, dotted with clusters of small white specks. ; 20. Kwieut’s Earty Buacx. § Thomp. Lind. P. Mag. A most admirable early cherry, resem- bling the Black Tartarian, though much f more obtuse in form, but ripening nearly a week earlier, or about the tenth of June. It is one of Mr. Knight’s seedlings, a cross- breed between the Bigarreau or Graffon and the Mayduke, originated about 1810, and is universally admired. Fruit large, a little irregular in outline, obtuse heart-shaped. Stalk of moderate length, rather stout, (much more so than in the Black Eagle,) and inserted in a deep, open cavity. Skin dark purple, becoming black. Flesh purple, tender, juicy, with a rich and sweet juice of high flavour. ial Fig. 67, a4 hit?s Early THE CHERRY. 21. Mannine’s Morrzep. § © Mottled Bigarreau. Man. | A beautiful cherry, raised by Mr. Manning, from the seed of the Bigarreau. It is a very tender fleshed, heart cherry, and, therefore, should not be called a Bigarreau. It is a most abundant bearer, and will soon become a favourite variety. Bark on the young tree, dark, with a few large, scattered dots. Fruit rather large, roundish heart-shaped, flattened on one side, with distinct suture lines. Skin amber colour, finely mottled and over- spread with red, with a semi-transparent, glossy appearance. Stalk slender, inserted in a shallow hollow. Flesh when fully ripe, yellow, tender, with a sweet and delicious juice. Stone pretty large. Ripens the last of June. ° —" Fig. 68. “ Manning’s Mottled. . 22. Ox Heart. Thomp. Lion’s Heart. Bullock’s Heart. Very Large Heart. Ochsen Herz Kirsche. This has been made synonymous, by Manning, with Gas- coigne’s Heart ; but it is a larger and later fruit, obtuse, instead of pointed in its form. It is very scarce in collections here, the White Bigarreau being generally known by the name of Ox Heart in New-York. Fruit large, obtuse heart-shaped. Skin dark red. Flesh red, half tender, with a pleasant juice, of Ha quality in point of flavour. Ripens about the eighth of uly. 23. Roserts’ Rep Heart. Man. A new variety, which originated in the garden of David Roberts, Esq., of Salem, Mass.. Fruit large, obtuse heart- shaped. Skin a bright, lively red. Stalk set in a rather wide hollow. Flesh red, juicy, tender, with an excellent, sweet fla- vour. Shoots on young trees strong, dotted with large white dots. Rather late, ripening the last of June. HEART CHERRIES. ; arg 24. Rivers’ Earty Heart. A variety, raised by Mr. Rivers, a noted English nursery- man, which has not yet borne fruit with us. It is described as a medium sized heart-shaped cherry, ripening about the middle of June, and a very hardy and productive tree. 25. Rivers’ Harty AMBER. § Ancther seedling from the same source. A large and beau- tiful amber coloured cherry, tinged with a soft red on the sunny side, heart-shaped, a hardy and very prolific tree. It is also one of the earliest in maturing its fruit, which will be in perfec- tion here about the tenth of June. 26. Sparnawk’s Honey. § Man. Ken. Sparrowhawk’s Honey. Thomp. A delicious, melting, sweet cherry, introduced to the notice of fruit growers by Edward Sparhawk, Esq., of Brighton, near Boston. It ripens a little later than most varieties, is a profuse bearer, and a truly valuable sort. Fruit of medium size, roundish heart-shaped—very regular in form. Stalk of moderate length, rather slender, set in a round, even depression. Skin thin, of a beautiful glossy pale amber-red, becoming a lively red when fully ripe, partially transparent. Flesh melting, juicy, with a very sweet and de- licate flavour. Ripe the last of June. 27. TRANSPARENT Guieng. § Forsyth. Prince. Pom. Man. Z Transparent Gean. Forsyth. "Transparent. ‘ A nice little fruit, ripening with the common Honey cherry, about ten days after the cherry season. The skin is thin and pellucid, so that the stone is nearly visible on holding the fruit up to the light. Some writers have stated this to be a bad bearer; this is incorrect. We have uni- formly found it a most productive variety, the tree growing large with spreading branches. It is a valuable and pretty variety for the dessert, hahging late on the tree, and is admired by all amateurs. . | Fruit small, borne in pairs, regular, oval heart- shaped. Skin glossy, thin, and nearly transparent, showing the network texture of the flesh beneath, yelllowish-white, delicately blotched with fine aes red; distinct suture lina on both sidow Sta]k eras Cingue. 178 THE CHERRY. long and slender set in a slight hollow. Flesh tender and melt- ing, and when fully ripe very sweet, mingled with a very slight portion of the piquant bitter of the Mazzard class of cherries. First of July. 28. Watertoo. § Thomp. Lind. P. Mag. A capital variety, cross-bred by Mr. Knight, by fertilizing the Bigarreau with the pollen of the Mayduke. It retains, in part, the habits of both parents, the flowers and the tender flesh resembling considerably those of the Mayduke, and the strong wood and leaves those of the Bigarreau. It was named from the circumstance of its having first shown fruit about the time of the Battle of Waterloo. The tree is rather irregular and spreading in its head, and is, with us, only a moderate bearer. Fruit large, obtuse heart-shaped. Skin dark purplish, becoming black at maturity. Stalk long and slender. Flesh purplish-red, juicy, tender when fully ripe, with a rich and sweet flavour. Beginning of July. A thrifty, spreading tree. 29. Wuite Tartarian. Thomp. Fraser’s White Tartarian, Fraser’s White ‘Transparent, Ambér a petit fruit. ac. to Thomp. The White Tartarian is a pretty cream coloured fruit of me- dium size and delicate flavour, ripening the last of June. The skin is somewhat pellucid, but not so much so as in the Trans- parent Gean. Fruit of medium size, obtuse heart-shaped. Skin pale yel- low or cream colour. Stalk of moderate length, slender. Flesh whitish yellow, half tender and of very sweet and excellent flavour. The tree is a moderate bearer. Class I. Bigarreau Cherries. (Fruit sweet, heart-shaped, with flesh more or less firm, and crisp or crackling ; trees with tall and spreading heads, and large leaves.) 30. American HEART. American Heart. Thomp. This productive and good cherry, which we have cultivated for the last eighteen years, and widely disseminated under this name, came to us from Long Island, as a native, and is really preemie vee” gpsgrany ve BIGARREAU CHERRIES. 179 one of the Bigarreau class. Its origin is uncertain, and there ; amare are other sorts often incorrectly called by this name. The fruit is remarkable for its pink colour, and rather square form, often being near- ly as broad at the apex as at the, base near the stalk. The tree is quite luxuriant, with wide-spreading branches, a very horizontal head, and large, rather waved leaves. Fruit pretty large, heart-shaped, often nearly four sided, and irregu- lar, in its outline—borne in clusters. Skin, at first, pale, but becoming covered with light red or pink, mix- ed with very little amber. Stalk rather long and slender, inserted in a small and shallow cavity. Flesh half tender and crackling, adhering to the skin, which is rather tough ; juice abundant, and, in dry seasons, sweet and excellent, but rather want- ing in sweetness in cool or wet sea- sons. Ripens a week before the Fig. 70. American Heart. following—or early in June. Mr. Manning, who confounds this with the Early White Heart, had evidently never seen it correct. ae Ne eee ain oo a j € & 31. Biearreav. § Thomp. Lind. Graffion. Yellow Spanish, (of most American gardens.) White Bigarreau, (of Manning and Kenrick.) Amber, or Imperial. Coxe. Turkey Bigarreau? a Bigarreau Royal, Italian Heart, Bigarreau Gros? hes est’s White Heart, | ac, to Bigarreau Tardif, ° Thomp. Groote Princess, Hollandische Grosse, : Prinzessin Kirsche, Cerise Ambrée. N. Duh, J This noble fruit is the Bigarreau par excellence, and is unquestionably one of the largest, most beautiful and delicious of cherries. It was intro- duced into this country about the year 1800, by the late William gig. 71. Bigarreau. 180 THE CHERRY. Prince, of Flushing, and has been very extensively disseminated under the names of Yellow Spanish, Graffion, and Bigarreau. The tree is very thrifty in its growth, making strong lateral shoots, and forming a large and handsome head with spreading branches—and it commences bearing abundantly and regularly »even while young. Its very large size and beautiful appear- ance, together with the firmness of its flesh renders it a very valuable variety to cultivate for market. Fruit very large, and of a beautiful waxen appearance, regu- larly formed, obtuse heart-shaped, the base a good deal flatten. ed. Stalk stout, nearly two inches long, inserted 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 flavour if allowed fully to ripen. In perfection the last of June. This is often confounded with the following sort, from which it is easily known by its long and broad leaves. It is most commonly known in the middle states as the Yellow Spanish, an incorrect name, which has been applied to two or three sorts, and the cherry so-called by the older pomologists does not now appear to be known. 32. Bigarresav, Wuire. Prince’s Pom. Man. White Ox Heart, (of the middle states.) White Bigarreau. Thomp. ? ae White Bigarreau. radescant, Ox Heart. Cone. Harrison Heart ? Turkey Bigarreau ? Bigarreau blanc 2 The White Bigarreau, which is more common in the neighbourhood of New- York and Philadelphia, than any other part of the country, is frequently con- founded with the foregoing, from which it is materially distinct. The first trees of this cherry were, we believe, intro. duced from France, by Chancellor Liv- ingston. Jt does not appear, at this time, to be known in England, though it is probably identical with the Harrison Heart of Forsyth, and the Bigarreau of a Hooker. It is inferior to the Bigar- cut neak reau or Graffion in hardiness, and in Fig. 72. White Bigarreau. the circumstance that it is a very poor bearer while the tree is young, though it bears fine crops when BIGARREAU CHERRIES. 181 +t has arrived at from twelve to fifteen years’ growth. The fruit strongly resembles that of the Bigarreau, but is not so obtuse heart-shaped, and is more irregular in its outline. But the trees may be readily distinguished even when very small, as the Bigarreau has broad flat foliage, while the White Bigarreau has qarrow waved leaves. i Fruit of the largest size, heart-shaped, with a rather irregular outline, and a pretty distinct suture line on one side. Skin yel- lowish white at first, but becoming quite overspread with mar- bling of red. Flesh firm, but scarcely so much so as that of the Bigarreau, and when fully ripe, half tender, and more lus- — cious than the latter cherry. It is very liable to crack after rain. Middle and last of June. Mr. Kenrick, in his description of the White Bigarreau, has confused the characteristics of this and the former variety. On the whole, this variety is likely to be supplanted by the Bigarreau, which joins to most of its good qualities those of greater hardiness, vigour and productiveness. 33. Bicarreau Rover. ‘Thomp. This variety, which we have’ cultivated for several years, scarcely differs from the foregoing, MET 0 . D ACN + except in the colour of the fruit, la which is a little darker red. NAN 34. Bicarreav, Hotzanp. § Bigarreau d’Hollande. Novsette. Spotted Bigarreau. _ Armstrong’s Bigarreau. The Holland Bigarreau is certain- ly one of the most beautiful of all cherries. The tree first imported into this country from France, is now growing at Dans Kamer, on the Hudson, the seat of the late Edward Armstrong, Esq. ; and it appears to us identical with the Bigarreau de Hollande, of which a coloured figure and description are given by Nois- ette, in the second edition of his Jar- din Fruitier. It is there stated to have been received from Holland in 1828.* . Fig. '73. Holland Bigarreau. * The B. d’Hollande is made synonymous with the Bigarreau by Thompson in the 3d edition of the London Horticultural Society’s Catalogue. This is undoubt- edly an error : 16 182 . THE CHERRY. A cherry so large, fine and beautiful, and so productive even when young, and which is of rapid and hardy growth, cannot fail soon to become a general favourite in our fruit gardens. It ripens about a week earlier than the Bigarreau, and the branch- es, which are spreading, or even drooping, are literally loaded with heavy bunches of fruit. Fruit very large, of a regular heart-shape, rather pointed. Skin white or very pale vellow in the shade, beautifully mottled and spotted on the sunny side, with bright carmine red. Stem rather slender, set in a deep hollow, and the fruit borne in thick clusters. Flesh firm, but not so much so as that of the Bigar- reau ; a little more juicy ; sweet and excellent, perhaps scarcely so high flavoured, but this depends somewhat on the dryness of the season. Leaves very large and broad with rather light footstalks. Ripens 20th of June. 35. Bicarreav, Couteur pe Cuair. § Thomp. Flesh-coloured Bigarreau. Gros Bigarreau, Couleur de Chair, Gros Bigarreau Blanc. Bigarreau 4 Gros Fruit Blanc. Large Heart-shaped Bigarreau, of Manning. Bigarreau de Rocmont. Coeur de Pigeon. Belle de Rocmont ? ; Noisette. The Flesh-coloured Bigarreau is a beautiful and excellent variety, much more tender in its flesh than most of its class, and which attains, under our warm skies, a higher flavour than it does in England. The leaves are not large, dark green, flat, with purplish footstalks. ‘Tree moderately vigorous. Fruit very large, of a very oblong heart-shape, pointed at the end. Skin shining, of the palest yellow or flesh colour, with a bright red marbled cheek. Stalk moderately long and slender, set in a rather deep and nar- row hollow. Flesh half tender, or be- coming nearly tender when fully ripe, quite juicy and sweet, and in this climate high flavoured and luscious. Ripe the middle and last of June. On fruiting several of the sete cr above, ... We find them identical with this va- Me sip adh Be riety, which is truly first rate. BIGARREAU CHERRIES. 183 36. Bicarreav, Napotzon. § Thomp. Bigarreau Lauermann, Lauermann’s Kirsche, ac. to Lauermann’s Grosse Kirsche, { Thomp. Lauermann’s Herz Kirsche. The Napoleon Bigarreau is one of the finest of the firm fleshed cherries—large, well flavoured, handsome, and produc- tive.’ It was introduced into this country from Holland, by the late Andrew Parmentier, of Brooklyn. (The fruit cultivated ‘and described by Mr. Manning and Kenrick under this name is, we think, not the true sort.) . Fruit of the largest size, very regularly heart-shaped, a littl inclining to oblong. Skin pale yellow, becoming amber in the shade, richly dotted and spotted with very deep red, and with a fine marbled dark crimson cheek. Flesh very firm, (almost too much so,) juicy, with an excellent flavour. Stalk very stout, short and set in a narrow cavity. Ripens a few days after the Bigarreau, about the first of July, and is a good and constant bearer. The fruit is not so obtuse as the Bigarreau, and is much more firm than the Holland, or the Flesh coloured varieties. 37. Bicarreau Gros Cauret. Thomp. Poiteau. Large Heart-shaped Bigarreau. Bigarreau Gros Monstrueux. Gros Coeuret. Bon, Jard. 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 yei- 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 an excellent ‘rich flavour when fully matured. Ripe from the 10th to the middle of July. 38. Bigarreav, Larce Rep. Gros Bigarreau Rouge. Poiteau. Bigarreau & Gros Fruit Rouge. Bon. Jard. Bigarreau 4 Gros Fruit Rouge. Thomp. ? Belle de Rocmont, (of some.) The Large Red Bigarreau is another handsome French va- riety, very rare in the United States, and which we hope to see more extensively known. . Fruit very large, of an oblong heart-shape, rather irregular in its outline, a good deal swollen on one side, the shoulders RAR O et TT eR pres me grwoty +r 4 A Gall Cn Looe PS tt 184 ; CHERRIES. projecting and marked with a distinct suture line often on both sides. Stalk rather large, and planted in a very deep and large hollow. Skin shining, yellowish, dotted and streaked with red in the shade, but dark red in the sun. Flesh yellowish, or stained with red next the stone, firm, and of a rich and very ex- cellent flavour. Matures early in July. Tree of very strong growth. 39. Bicarreavu, Cuina. Prince’s Pom. Man. Chinese Heart. Thomp. ? A very striking and peculiar variety, having the skin beautifully mottled and of a shining waxen colour. It was raised by the late Wm. Prince, of Flushing, from the seed of the Bigar- reau, and is worthy Of a place in the amateur’s garden. Mr. Thompson incorrectly calls this, “Chi- nese Heart.” It.is a true Bigarreau, and we prefer to continue its proper name. The tree grows large, and the lateral branches are somewhat drooping, leaves broad, light green. Fruit of medium size, roundish or oval heart-shaped, with a distinct suture line. Skin shining, at first light amber colour, mottled with red spots, but becoming red, speck- led with numerous lighter spots when fully ripe. Stalk long and slender, set in a shallow hollow. Flesh firm, or half tender when fully ripe, with a sweet, rich and peculiar flavour. This variety is the more valuable as it ripens a few days later than the cherry season. mre arreau. 40. Bigarreav Tarpir pe Hitpesnem. Thomp. Sickler. * Bigarreau marbré de Hildesheim. Dict. D’ Agri. Lae Blane Tardif de Hildesheim. Hildesheimer ganz Spite Knorpel Kirsche. Hildesheimer Spite Herz Kirsche. Spate Hildesheimer Marmor Kirsche. Hildesheim Bigarreau. Prince. _ The Hildesheim Bigarreau is a rare German variety, which ripens here in August, and according to Thompson, is the latest — cherry known ; a quality that renders it peculiarly valu- able. Fruit of medium size, heart-shaped. Skin yellow, mottled and marbled with red. Flesh pale yellow, firm, with a sweet and agreeable flavour. . The tree is hardy, and will doubtless prove a valuable variety in this country. BIGARREAU CHERRIES. 185 41. Bigarreav, Brack. Bigarreau Noir. The Black Bigarreau is a second rate sort, and an indifferent bearer. Fruit middle sized, heart-shaped, looking much like a Black Heart. Skin at first dotted with red, but finally becom- ing quite black. Flesh firm and rather dry. First of July. Scarcely worth cultivation. . 42. Brack Bigarreav oF Savoy. Ken. A very firm, large, black cherry, very recently imported from Savoy, by George Brown, Esq., of Beverly, near Boston. It has been rather more highly rated by the cultivators of Boston, than it deserves, as, though a handsome and rich fruit, it 1s rather too firm and dry in its flesh to rank as first rate. Its chief merit is that of hanging late upon the tree—till the middle of July. ) Fruit large, regularly heart-shaped, very slightly obtuse. Skin smooth and even on the surface, not very glossy, quite black at maturity. Stalk an inch and three fourths long, rather ‘stout, set in a narrow even hollow. Flesh purple, quite firm and solid, with a rich but not abundant juice. Stone rather large. 43. Bicarreav, New Larce Brack. Ken. The new large black Bigarreau, a variety recently obtained from France, appears likely to prove one of the finest. The fruit is very large quite as handsome as that of the Black Tar- tarian, and ripens among the late varieties. Fruit very large, obtuse heart-shaped. Skin quite black and glossy at maturity. Flesh purple, pretty firm, but with a very rich and luscious flavour, more juicy than the other Black Bigarreaus. ‘The tree is very thrifty in its growth, with large broad leaves. 44, Burtner’s YeLttow. Thomp. Biittner’s Wachs-Knorpel Kirsche. Biittner’s Gelbe-Knorpel Kirsche. Raised by Biittner, of Halle, in Germany, and one of the few cherries entirely yellow. We have just received this variety from abroad. It is said to be a good bearer, and will no doubt, be a very interesting addition to the dessert. Mr. Thompson describes it as follows: ge Fruit of medium size, roundish, a little compressed on its sides. Skin pale yellow. Flesh firm, yellowish, sweet, and good. It ripens at the usual op season. Mk An Naa B® el nett ns an EE a sentty intl Tete 2s ? “re 7 sw rea aon PAA TIN Ae OF EEE pew Te ~ paenice Sed Ts Po akin oe abot 5 oe eee Tne ee Tate St 3 186 CHERRIES. 45. Downine’s Rep CHEEx. A very handsome and excel- ~, lent seedling cherry, just raised at this establishment, and which promises to be a charming addi- tion to the dessert. It somewhat resembles the Bigarreau, but is more tender and sweet, and rather more highly coloured. Fruit rather large, regularly _ obtuse heart-shaped, witha pretty distinct suture. Skin thin, (slightly pellucid when fully ripe,) white, with a rich dark crimson cheek (somewhat mot- tled,) covering more than half the fruit. Stalk an inch and a half long, set in an even hollow of moderate depth. Flesh yellow- ish, half tender, and of a very Fig.'76. Downing’s Red Cheek. delicately sweet and luscious flavour. Leaves coarsely serra- ted, with dark footstalks. Ripens a few days before the Bigar- reau, or about the 14th of June. 46. Exton. § Thomp. Lind. P. Mag. The Elton, a seedling raised in 1806, by the late President of the London Hor- ticultural Society, is certainly one of the first of cherries in all respects. Its large size, early maturity, beautiful appear. ance, luscious flavour, and productiveness, render it universally esteemed. It is a cross-bred variety raised from the Bigar- reau or Graffion with the White Heart for its male parent. The trees grow very vigorously, and are readily known, when in foliage, by the unusually dark red co- lour of the footstalks of the leaves. Fruit large, rather pointed, heart- shaped. Skin thin, shining pale yellow on the shaded side, but with a cheek next the sun delicately mottled and streaked with bright red. Stalk long and slender. Flesh somewhat firm at first, but becom- ing nearly tender, juicy, with a very rich and luscious flavour, not surpassed by any large cherry known. Ripens about the : middle of J directly after the May- Fig. 77. Elton. oe age une, or y after the May \ BIGARREAU CHERRIES. 187 | 47. Fiorence. § Thomp. Lind. | | Knevett’s Late Bigarreau. | A most excellent cherry, originally brought from Florence, in Italy, which considerably resembles the Bigarreau, but ripens a little later, and has the additional good quality of hanging a long time on the tree. a Fruit large, heart-shaped, and regularly formed. Skin amber yellow, delicately marbled with red, with a bright red cheek, and when fully exposed, the whole fruit becomes of a fine lively red. Stalk over two inches long, slender, set ina deep hollow. Flesh yellowish, firm, very juicy, and sweet. In perfection fom the last of June till the 10th or 15th of July. 48. Griptey. Man. Ken. Apple Cherry. accarty. A native of Roxbury, Mass., which sprung up on the farm of Mr. Samuel Gridley, of that town. An excessive bearer, and _ from its firmness, bears carriage well, and is a good sort to cul- tivate for market. Fruit of medium size, about that of the Black Heart, round- ish. Stalk rather short, and inserted ina shallow cavity. Skin black. Flesh quite firm, purplish, moderately juicy and of quite a rich flavour. Stone small. Ripens after the Black Heart, about the 4th of July. 49. Lapy Sournampton’s YELLow. Thomp.. Lady Southampton’s Duke, Golden Drop, \_ ac. to Yellow or Golden, ‘homp. Spanish Yellow. A yellow cherry, very rare yet in our collections and scarce- ly meriting general cultivation, being more admired for its co- lour. The best flavoured yellow cherry is Biittner’s Yellow. Fruit of medium size, heart-shaped. Skin yellow. Flesh firm, not very juicy.. Ripens about the middle of J uly. 50. Maprson Bicarreau. Man, The Madison Bigarreau was recently raised, and named, by Mr. Manning, from the common Bigarreau. It is a pretty fruit, and of good flavour, but only of medium size, and not, there- fore, equal to many of this. class. , Spence oe” gear 0 : my te = Te SSN tok RITES EN Rr AF At e - ee Sos 7 faa Te SP te tetite se 188 THE CHERRY. Fruit of medium size, half as large as the Bigarreau, very regularly heart-shaped. Skin much dotted and marbled with rich red on an amber yellow ground. Stalk rather short and ‘slender. Flesh yellowish, half tender, with a sweet and plea- sant flavour. Ripe middle to the last of June. Young trees thrifty, with spreading, rather drooping branches—slender at the ends, and light gray bark. A good bearer. 51. Mannine’s Late Buack. Man. Manning’s Late Black Heart. A seedling, raised by Mr. Manning, of Salem, its parent the Black Heart. Fruit large, roundish. Skin deep purple, or nearly black when fully ripe. Flesh purplish, pretty firm, mo- derately juicy and sweet. Ripens about the second week in July. ; 52. REMINGTON. Remington White Heart. Prince. Remington Heart. A small, firm fleshed, yellow cherry, a native of Rhode Island, which ripens very late, but is of too indifferent flavour to be worthy of cultivation. Fruit small, heart-shaped. Skin yellow, rarely with a faint tinge of red on one side. Flesh yellowish, dry, and somewhat bitter. Middle and last of August. - 53. Trapescant’s Buack Heart. § Thomp. Elkhorn, Prince, Elkhorn of Maryland. Large Black Bigarreau. Man. Tradescant’s, 7} Bigarreau Gros Noir, | Guigne Noire Tardive, > Grosse Schwarze Knoorpel, Kirsche mit Saftigem F feiseb. | A very remarkable, and a very good fruit. It is remarkable for the exceed. ingly solid “liver like” consistence of its flesh, and the irregular surface of its skin. Its good qualities are, handsome appear- ance, late ripening, rich flavour, and mode- rate and uniform productiveness. When the trees are young and thrifty, the fruit is often of the largest size, fully as large as that of the Black Tartarian. [t is an Eu- ropean variety, but a tree growing about 40 years since in the garden of an inn in ~ © pp aia DUKE CHERRIES. 189 Maryland, attracted the notice of the late Wm. Prince, who propagated it under the name of Elkhorn, by which it was there known. The leaves are broad, the bark of a peculiarly - gray colour, and the growth quite vigorous. . 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, with an excellent flavour. Ripe first and second week in July. 54. Topacco Leaven. Thomp. Lind. Four to the Pound, . Cerisier de 44 Livre. Bigarreautier 4 Feuilles de Tabac. Bigarreautier 4 Grandes Fenilles. ‘ Guignier a Feuilles de Tabac. Vier auf ein Pfund. The tobacco leaved cherry is an example of one of the impo- sitions sometimes practised upon the public by dishonest nurse- * rymen. It has been extensively sold, both in Europe and this country, under the high sounding title of “ Four (cherries) to the Pound,” while in fact it only bears a very small hard flesh- ed yellowish cherry tinged with a little red, with a long stalk, and a large stone, and of inferior flavour. The leaves are very large and coarse. Class IIT. Duke Cherries. (Fruit roundish, sub-acid at first, becoming nearly sweet; skin thin; flesh very juicy and melting. ‘Trees of upright or horizontal growth, with flat, dark co- oured leaves.) 55. Arch Duxe. Thomp. Lind. Fors. Griotte de Portugal. O. Duh. Nois. : Portugal Duke. i Late Arch Duke. Late Duke, (of some.). This is a variety of the Mayduke, with considerably larger fruit; ripening a fortnight later, but we think inferior to it in flavour. It is very scarce in this country, and even abroad more than half the cherries sold under this name are either the Mayduke or the Late Duke. The trees of the true sort are good bearers, rather more vigorous than those of the Mayduke, with longer diverging branches, which become slightly: pendu- lous in bearing specimens. ' 190 THE CHERRY. Fruit large, about a fourth larger than that of the Mayduke, nearly round or a. little flattened. Skin, at first, red, but becom- ing a very dark red, almost black. Stalk an inch and a half long, rather stout at its point of insertion in the fruit. Flesh dark red, melting, juicy, slightly bitter until fully ripe, when it is of an excellent, rich, sub-acid flavour. Ripe about the first of July. 56. Bette ve Cuorsy. § Thomp. Nois. P. Mag. Ambreé de Choisey, Ambreé a Gros Fruit, | Cerise Doucette, of French Cerise de la Palembre, ¢ gardens. Cerise 2 Noyau a Schone von Choisy. In our estimation, there is no cherry for the dessert, more delicate or delici- ous than the Belle de Choisy. It comes from the village 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. But the fruit is rounder, of a beautiful cornelian colour, and the flavour is very sweet and delici- ous. It thrives well, appears very Fig. 79. Belle de Choisy. hardy, is a regular, moderate bearer, ‘ and deserves a widely extended planting in this country. Fruit round or slightly depressed. Skin very thin and trans- lucent, showing a net-like texture of flesh beneath ; in colour, pale amber in the shade, but in the sun finely mottled with yel- lowish-red—the fruit fully exposed becoming a. bright cornelian red. Flesh amber coloured, very tender and melting, of a deli- cate, sweet flavour. Stalk rather short, swollen at the upper end. Middle of June, or directly after the Mayduke. 57. Jerrrey’s Duxe. Thomp. Jefftey’s Royal. Lind. Jeffrey’s Royal Caroon. Royale, Cherry Duke, O De Royale Ordinaire. Poiteav. Jeffrey’s Duke, or the Cerise Royale of the French gardens, is a fine sort considerably resembling the Mayduke, and is yet very rare in this country. It is much rounder than the May- duke, and seldom or ever becomes of that dark hue which the latter fruit always assumes when fully ripe. DUKE CHERRIES. 191 Fruit of medium size, round, or a little flattened at the apex and base. Skin of a fine lively red. Stalk moderately iong. Flesh yellowish amber, scarcely red. Juice abundant, and of arich flavour. The trees are of a distinct habit of growth, be- ing very compact, and growing quite slowly. The buds are very closely set, and the fruit is borne in thick clusters. Mid- dle and last of June. . 58. Late Duke. § Thomp. Lind. P. Mag. Anglaise Tardive. - very large and fine Duke cnerry, ripening a month later than the Mayduke, dessert or for cooking. The tree is of vigo- rous growth, but when of bearing size, the whole branches spread almost horizontally. Leaves larger than those of the Mayduke. Fruit large, flattened or obtuse heart- shaped, much more depressed in its figure than the Mayduke. Colour, when fully ripe, rich dark red; (but at first white, mottled with bright red.) Stalk rather slender, inserted in a_ shallow hollow. Flesh yellowish, tender, juicy, with a sprightly sub-acid flavour, not quite so sweet and rich as the Mayduke. Ripens ys gradually, and hangs on the tree from the Fig. 80. Late Duke. middle of July till the 10th of August. The branches of this tree are slender in their growth, and the whole habit of the tree seems to incline more to the Morella than the Duke class. 59. Mavpuxe. § Mill. Thomp. Lind. Royale Hative, . _ Early Duke, 7 Cherry Duke, (of some,) Large Mayduke, Cerise Guigne, : Morris Duke, of various Coularde, of various Morris’ Early Duke, | | English De Hollande, + French Benham’s Fine Early Duke, 4 gardens. D’Espagne, gardens. Thompson’s Duke, ac. to Griotte Grosse Noire, ; Portugal Duke, Thomp. Griotte D’Espagne, (of some,) Buchanan’s Early Duke, Griotte Précoce, (of some,) |} ‘Millett’s Late Heart Duke. J This invaluable early cherry is one of the most popular sorts — in all countries, thriving almost equally well in cold or warm climates. This, the Black Heart, and the Bigarreau, are the most extensively diffused of all the finer varieties in the United States. And among all the new varieties none has been found and therefore a very valuable sort for the hv aeRO lt Mr eR RIN Gol PRT ee BPN aS pani me gpiety “ee ap ail oe = SS ro ord - 192 THE CHERRY. to supplant the Mayduke. Before it is fit for table use, it is admirably adapted for cooking ; and when fully ripe, it is, perhaps, the richest of the sub-acid cher- ries. In the gardens here, we have no- \ ticed a peculiar habit of this tree of pro- | ducing very frequently some branches ' which ripen much later than the others, thus protracting for a long time the pe- | | riod in which its fruit is in use. The ' Mayduke is remarkable for its upright, or, as it is called, fastigiate head, especi- ally while the tree is young, in distinc- tion to other sorts, which produce many lateral branches. _ ‘Fruit roundish or obtuse heart-shaped, growing in clusters. Skin at first of a lively red, but when fully ripe of a rich dark red. Flesh reddish, tender and melting, very juicy, and, at maturity, Fig. 81. Mayduke. rich and excellent in flavour. ‘This fruit is most frequent: ; picked while it is yet red, and partially acid, and before it attains its proper colour or flavour. It begins to colour, about New- York, in favourable 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. Horman’s Doxe, appears to be only an accidental variety of the Mayduke, ripening from a week to two weeks later. The Laie Mayduke, of some gardens, is of similar character, and © was obtained by grafting from the late ripening branches of the common Mayduke 60. Royan Duxe. Thomp. Royale Anglaise Tardive. Fruit large, roundish, and distinctly oblate or flattened. Skin dark red. Flesh reddish, tender, juicy and rich. A good bear- er. Ripens in the last of June. The true Royal Duke is very rare in this country. The fruit is a good deal larger than the May Duke, and more fiat- tened at the top and bottom. It is readily known from the Late Duke and Archduke, by its upright growth, which is similar to that of the Mayduke. MORELLO CHERRIES. 193 61. Sweet Montmorency. § Man. al en Beg: pee Soe | greeny +> Allen’s Sweet Montmorency. This cherry, a seedling raised by J. F. Allen, Esq., of Salem, Mass., does not properly be- long here, as, though in external appearance it resembles a Montmorency, it is of very sweet and delicate flavour, and the whole growth and habit of the tree is rather that of a Heart | cherry than a Duke, or Morello. It is nodoubt — an accidental hybrid between these two classes. It is a good bearer, ripens long after sweet’ ‘ cherries are gone, and is a valuable acquisi- tion to all collections of this fruit. Fruit of medium size, round, slightly flat- tened at the base, with a distinctly depressed point at the apex. Skin pale amber in the shade, light red, slightly mottled, in the sun. Stalk an inch and three fourths long, rather slender, inserted in a small, shallow, even hol- low. Flesh yellowish, tender, sweet and ex- cellent. Ripens here the last week in July; in Boston during the early part of August. Fig. 82. Sweet Mont- morency. Class IV. Morello, or Acid Cherries. re (Fruit round, or flattened, acid, skin thin, flesh juicy and melting. ‘Trees of low and spreading growth, with slender branches, which are often drooping and wiry, and small dark green foliage.) 62. Bette MaAcnirique. | Man. Belle et Magnifique. Ken. A sort recently imported into the neighbourhood of Boston, from France, and first introduced to notice here by Gen. Dear- born. The tree is of stronger growth than most of its class, and bears moderate crops. Fruit large, round. Skin light red, mottled with darker spots. Stalk pretty long and inserted in a hollow of moderate depth. Flesh juicy, but quite acid. Good for preserving. Ripens about the middle or last of July. rc 3 ?: FON NT BA ee ar SS Se 63. Buttner’s OcTOBER More tto. Thomp. Biittner’s October Zucker Weichsel. A new, Dutch, acid cherry, said to be the latest variety known fs 194 THE CHERRY. in Europe, and chiefly valued for ripening long after all others have disappeared. We have received trees, but they have not yet borne fruit. It is described as a dark red fruit of medium size, round, flesh juicy and tender, and quite acid, being only fit for culinary uses. Ripens in September and hangs on the tree till October. 64. Carnation. § Thomp. Lind. Wax Cherry. Crown. Cerise Nouvelle d’ Angleterre, (of French Cerise de Portugal, vee Grosse Cerise Rouge Pale, = ae aoe Griottier Rouge Pale, Thom Griotte de Villennes. P- A very handsome, light red, large cherry, highly esteemed here for brandying and pre- serving. Fruit large, round. Skin at first yellowish white, mottled with red, but becoming a lively red slightly marbled. Stalk about an inch and a half long, stout. Flesh tender, a little more firm than most of this division, but juicy, and when fully ripe, of a sprightly and good sub-acid flavour. The foliage is pretty large, and the wood strong, but the tree has a spreading, rather low habit. It is a moderate but regular bearer, and the fruit hangs a long while on the branches, without decaying. Ripe the middle and last of July. I Prince’s Duke is a Fig. 83. Carnation. very large variety of this cherry, raised from a seed of it, by Mr. Prince, of Long Island. Its shy habit of bearing renders it of little value. 65. Ciuster. Thomp. Cerise &4 Bouquet. Poiteau. Duh. Cerisier 4 Trochet, Chevreuse, Commune 4 Trochet, ator Tres Fertile, : Griottier a Bouquet. oS td meeatele, ‘7 rauben Amarelle * Busch Weichsel, ; | of the }) Flandrische Lapel x ¥ Biischel Kirsche. A very curious fruit, growing closely clustered around a common stalk. Each MORELLO CHERRIES. 195 flower varies from the normal state, by having several pistils or styles, several of which, frequently five or six, become perfect fruits forming a bouquet or cluster. The fruit is too acid to be ; of any value except for preserving. Fruit of small size, borne in clusters of from two to six ; round, of a lively red. Ripens the last of June. The tree is small in all its parts. , . 66. Earty May. Thomp. Lind. ; May Cherry. Lang. . Small May. é Cerisier Nain 4 Fruit Roud. ——_—__—_—— Précoce. O. Duh. Griottier Nain Précoce. Hative. Précoce. Nain Précoce. _ Petite Cerise Rouge Précoce. K@nigliche Amarelle. Friihe Kleine Runde.. Zwerg Weichsel. One of the smallest, as well as the earliest of cherries. The tree very small and dwarfish, scarcely growing more than eight feet high. It is not worth cultivation now that we have the Early Purple Guigne, Baumann’s May, and the like. Fruit small, round, slightly flattened. Stalk an inch long, rather slender, pretty deeply set. Skin pale red, or, at matu- rity, a rather lively light red. Flesh soft, juicy, and quite acid. 67. Fremiso. Thomp. Montmorency, (of Lindley.) Kentish, (of some.) Cerise a Courte Quene. Pott. Montmorency a Gros Fruit, ) Gros Gobet, O. Duh. Gobet a Courte Queue. j A Courte Queue de Provence. English Weichsel. ? Weichsel mit gauzkurzen stiel, ; of the Double Volgers. Dutch. This is a very odd looking fruit, being much flattened, and shaving a very short stalk. The only bearing tree we have seen, in this country, is one in the garden of Madame Parmentier, Brooklyn, N.Y. The Flemish is not a good bearer, and has not, therefore, ever become a popular fruit even in France or Flanders, Fig..85. Flemish. 196 THE CHERRY. where it originated. It is well suited to the grounds of the curious amateur. - Fruit rather large, very much flattened both at the top and base, and generally growing in pairs. Stalk stout, scarcely ever an inch long, deeply inserted in a hollow which has often a “| furrow or hollowed slope on one side. Skin shining, of a bright lively red. Flesh yellowish white, juicy, and sub-acid. Good for preserving—but, unless very ripe, scarcely rich enough for table use. Last of July. 68. Kentisu. § Thomp Virginian May, 2 of American Early Richmond, ' gardens. Kentish, or 2 ;. Flemish. } Lind. Common Red, , Sussex, ‘ Pie Cherry, bof the English. Kentish Red. Montmorency. O. Duh. | of the Montmorency 4 longue queue, French. Commune, Muscat de, Prague. The true Kentish cherry, an old European sort, better known here as the Early Richmond is one of the most valuable of the acid cherries. It begins to colour 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 till July, when it becomes of a rich, sprightly, and excellent acid flavour. The tree grows about 18 feet high, with a roundish spreading head, is exceedingly productive, and is from its early maturity a very profitable market fruit, being largely planted for this purpose in New- | Jersey. 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, Fig. 86. Kentish, but, when fully ripe, of medium size, round, or a little flattened ; borne in pairs, (our fig. should be one half larger.) Skin of a fine bright red, growing some-. what dark when fully ripe. Stalk an inch and a quarter long, rather stout, set in a pretty deep hollow. Flesh melting, juicy, and, at maturity, of a sprightly rather rich acid flavour. We follow Thompson in making the true Monrmorency of the French synonymous with this. But we confess that we are MORELLO CHERRIES. 197 inclined to believe that it may prove distinct. The true Mont- morency, which is now very scarce in France, (and is rather a shy bearer,) is carefully described and figured by Poiteau and others, as a larger growing tree, producing much richer fruit, with a longer and thicker stalk, and quite as sweet and high flavoured as that of the finest Duke cherry. | 69. Late Kentisu. Common Red. Pie Cherry. E Common Sour Cherry. ef Ae. Kentish Red. & i Kentish. This cherry, a variety of the Kentish, is better known among us than any other acid cherry, and is especially abundant on the Hudson, and in the neighbourhood of New-York, where it is most extensively disseminated along the fences and road sides, propagating itself readily by seeds and suckers. It does ap- pear to be exactly identical with any one of this class known abroad, and is perhaps a seedling sort belonging to America. it is emphatically the Pie Cherry of this country, being more generally grown than any other sort, the poorest and most neg- lected garden affording so hardy a fruit in abundance. It is quite acid even when fully ripe, and the stone does not adhere to the stalk, like that of the foregoing. It ripens two or three weeks after the cherry season, or about the middle or last of July. It is two weeks later than the preceding sort, and is much more acid. . Fruit of medium size, round, slightly flattened. Stalk an inch, to one and a half long, strong, and straight. Skin deep lively red, when fully ripe. Flesh very tender and abounding with a highly acid juice. ‘ : 70. Moretto. Thomp. Lind. Lang. English Morello. Large Morello. Dutch Morello. Late Morello. Ronald's Large Morello. Milan. Lang. : Cerise du Nord. Nois. Griotte Ordinaire du Nord September Weichsel Grosse. I'he Morello is a fine fruit. Its name is said to be derived fromthe dark purple colour of its juice, which resembles that ot the Morus or Mulberry.* When grown in a shaded situation * Or, ot say, from the French morelle, (a negress,) from the dark and se SAM eR OO ney tm ak PL SR * 198 THE CHERRY. the fruit will hang on the tree, here, till August, and in England, where it is trained on north walls especially to retard its season, it frequently hangs till near frost, when it becomes a rich and agreeable table: fruit. This sort, the Large or true Morello, is yet very scarce in this country, but we hope will not long continue so, as it is highly valu- able for all kinds of preserves, and is an agree- able 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 pur- plish red, tender, juicy, and of a pleasant sub- acid flavour when quite mature. Ripe 20th of July. The Common More xo of this country, large- ly cultivated in some districts, is a smaller va- | riety of the foregoing, its fruit being about two thirds the size, and a little darker in colour. It is of equally fine flavour, and is highly es- teemed for drying, for preserving in sugar or iy Why brandy, or for bottling; keeping, in the latter Fig. 86. Morello mode, like green gooseberries without sugar or brandy, for seve- ral months. The branches are smaller and more slender than those of the true Morello, and unfortunately are more liable to the attacks of the weevil, which causes the knots on the Plum, than those of any other cherry; for which cutting off and burn- ing, early in the spring, is the only remedy. A 71. Prumstone Moretzo. § Thomp. Prince. This is undoubtedly one of the best of the acid cherries. Its late maturity, handsome appearance, and good flavour, as well as its thrifty and productive habit, render it highly esteemed wherever it is known. It is, per- haps, the largest of this division of cherries, and it receives its name from the rather long- er and more pointed stone, than is commonly seen in acid cherries. Fruit large, roundish, inclining to a heart- shape. Skin deep red. Stalk an inch anda half long, rather slender and straight, set in a hollow of moderate depth. Flesh reddish, tender, juicy, and when fully matured, of a Fig. 87, Plumstone sprightly and agreeable acid flavour. Last of Morello. July. MORELLA CHERRIES. 199 . 72. Rumssy’s Lars Moreto. § A new variety, of remarkable habit, of which the original tree now ten or twelve years old, was raised b J. S. Rumsey, of Fishkill Landing, on the Hudson. It is just coming into bearing, and gives promise, from its extraordinary late- ness, large size, and handsome appearance, of becoming a very favourite acid cherry for preserving and cooking. ‘The tree has the Morello habit, with, however, unusually light coloured wood and leaves. A few of the fruit commence ripening about the first of August, while many on the tree are yet small and green, and they con- tinue ripening gradually until the first frosts. Fruit frequently borne in pairs, large, roundish heart-shaped. Skin very smooth and polished ; before fully ripe, of a light yel- lowish red or cornelian colour—becoming at maturity, a rich lively red, with a distinct suture line on one side. Stalk long (for a Morello,) inserted in a narrow and rather deep hollow. Flesh very juicy and melting, with too much acid for the table. Stone y our friend, Dr. Fig. 88. Rumsey’s es Morello. _ long, resembling that of the Plumstone Morello. Ornamental Varieties. 73. Larce Dovste FLowerrine. Double French Cherry. Merisier & Fleurs Doubles. Thomp. Duh. Prunus cerasus pleno. Cerasis sylvestris, flore pleno. Arb. Brit. The double blossomed cherry bears no fruit, but whoever ad- mires a beautiful flowering tree, cannot refuse a place in his garden to this one, so highly ornamental. Its blossoms, which appear at the usual season, are produced in the most. showy profusion ; they are about an inch and a half in diameter, and resemble clusters of the most lovely, full double, white roses. The tree has the habit and foliage of the Mazzard Cherries, and soon forms a large and lofty head. set a a nee ee ee — ae a J ‘ Dy ean eo FO pe Ce TEE OT TE, pret et hag g gn shh, it tng ‘ne oe reemnremmantrren ane THE CHERRY. 74. Dwarr Dovuste FLOWERING. Double Flowering Kentish, Small Double Flowering. Cerisier a Fleurs Doubles. Thomp. N. Duh. This is a double flowering variety of the sour, or Kentish cherry, and has the more dwarfish habit and smaller leaves and branches of that tree—scarcely forming more than a large shrub, on which account it is perhaps more suitable for small gardens. The flowers are much like those of the large double flowering, but they are not so regular and beautiful in their form. . 75. Cuinese Dovste FLoweERIn . Yung To. Cerasus serrulata. Arb. Brit. Serrulated leaved Cherry. § This is a very rare-variety, recently imported from China, with the leaves cut on the edges in that manner known as ser- rulate by botanists. Its flowers which are borne in fascicles are white, slightly tinged with pink, and nearly as double as those of the large double flowering. ‘The tree considerably re- sembles the sour cherry tree, and appears rather dwarfish in its growth. 76. WeeErine, on Attsaints. Thomp. Ever flowering Cherry. Arb, Brit. C. vulgaris, semperplorens. Cerise de la Toussainte. N. Duh. Novs. Guignier 4 rameaux pendans, Cerise Tardive, of the Cerisier Pleurant, French. - Cerise de St. Martin. St. Martin’s Amarelle, Martin’s Weichsel, | Monats Amarelle, Allerheiligen Kirsche. of the j Dutch. This charming little tree, with slender, weeping branches, clothed with small, almost myrtle-like foliage, is a very pleasing ornament, when introduced on a lawn. Its fruit is a small, deep _ red Morello, which is acid, and in moist seasons, is produced for a considerable period successively. When grafted, as it generally is, about the height of one’s head, on a straight stem of the common Mazzard, it forms a beautiful parasol-like top, the ends of the branches weeping half way down. to the ground. 77. Virginian Witp CHeErry. Wild Cherry, of the United States. Cerasus Virginiana. Arb. Brit. Dec. Cerasier de Virginie. French. Virginisch Kirsche. German. Our native wild cherry is too well known to need minute de- scription. It forms a large and lofty forest tree, with glossy, dark green leaves, and bears currant-like bunches of small fruit, which are palatable, sweet, and slightly bitter when fully ripe, at midsummer. They are, however, most esteemed for preparing cherry bounce, a favourite liqueur in many parts of the country, made by putting the fruit along with sugar in a demijohn or cask of the best old rum. . The black wild cherry, (C. serotina, Torrey and Gray,) which ripens the first of September, is the best kind. The other spe- cies, (C. Virginiana,) which is commonly known as the Choke Cherry, bears reddish coloured fruit, which is more astring ent, and ripens a month earlier. Guigne, Baumann’s Early, Knight’s Early Black, Mayduke, Bigarreau, Tartarian, Downer’s Late, Elton, Tradescant’s Black, Belle de Choisy, Sweet Montmorency, Kentish, Morello. The hardiest cherries are the Kentish, (or Virginian May,) the Morello, and the Mayduke. ‘These succeed well at the farthest limits, both north and south, in which the cherry can be raised, and when all other varieties fail, they may be depended on for regular crops. Next to these, in this respect, are the Black Heart, Downer’s Late, Downton, and Elton. | CHAPTER XIII. . ) THE CURRANT. : v8 Ribes rubrum, Lin. Grossulacee, of botanists. Grossillier commun, of the French; Die Johannisbeere, German ; Aalbesseboom, . Dutch; Ribes rosso, Italian ; and Grossella, Spanish. oe: THE name currant is said to be derived from the resemblance 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, THE CURRANT. 201 ae a SE tse CAS Oe pu Ce ll Sa howe ly i ig al sya 2. Rl ; PCL ih OES 5 A A ls te atten Leh sell) oat Sa SE es — o, Selection of cherries for a small garden. Early Purple | i, ee. ves 202: ° THE CURRANT. and, the fruit of this little grape, being familiarly known as such long before the common currants were cultivated. The currant 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, sub-acid flavour. . . The Black Currant, (Ribes nigrum,) is a distinct species, with larger leaves, and coarser growth, and which, in the whole plant, has a strong odour, disagreeable, at first, to many persons, Uses. The cooling acid flavour 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 cor- responds to the well known Paris beverage, eau de grosseilles. A sweet wine, of very pleasant taste, is made from their express- ed juice, which is very popular among farmers, but which we hope to see displaced by that afforded by the Isabella and Ca- tawba grapes,—which every one may make with less cost and trouble, and which is infinitely more wholesome, because it re- quires less additions, of any kind, to the pure juice. The fruit of the black currant is liked by some persons in tarts, but it is chiefly used for making a jam, or jelly, much valued as a domestic remedy for sore throats. The young leaves dried, very strongly resemble green tea in flavour, and have been used as a substitute for it. 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: Never plant out a currant sucker. ‘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 ensure against this, the superfluous eyes or buds should be taken out before planting it, as has been directed under the head of Cut- tings. 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 at from one BEA A ROE 0 NET eth ED ON SERRE IO OO ia plas ine Paes RED AND WHITE CURRANTS. 203 foot, to three feet from the ground. The after treatment is of the simplest kind, thinning out the superfluous wood every winter, 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. . There are, nominally, many sorts of currants, but the follow- ing sorts comprise all at present known, worthy of cultivation. The common Red, and the common White, are totally unde- serving a place in the garden, when those very superior sorts, the White, and Red Dutch, can be obtained. I. Red and White Currants, (R. rubrum.) 1. Rep Durtcn. § Thomo. Lind. Large Red Dutch. New Red Dutch. Morgan’s Red. Red Grape. Large Bunched Red. Long Bunched Red. Grosillier Rouge 4 Gros-Fruit. _ Fruit twice the size of the com- mon currant, red, and a little less acid. Clusters two to three inches long. 2. Wurre Durtcn. § Thomp. Lind. - New White Dutch. Reeve’s White. White Crystal. i) Morgan’s White. White Leghorn. - This is precisely similar to the foregoing in size and habit, and the fruit is equally large and of a fine yellowish white colour with a very transparent skin. It is considerably less acid than the Red Currants, and are much preferred for the table. THE CURRANT. 8. Cuampacne. § Thomp. Lind. Pleasant’s Eye. Grosellier & Fruit Couleur de Chair. A large and handsome currant, of a pale pink, or flesh co. lour, exactly intermediate, in this respect, between the red and white Dutch. It is quite an acid sort, but is admired by many for its pretty appearance. 4. Kyient’s Larce Rep. Thomp. This seedling of Mr. Knight’s is one of the largest of cur- rants, being a third larger than the Red Dutch. 5. Knieut’s Earty Rep. Thonip. The merit of this variety is its ripening ten days earlier than other sorts. 6. Knicut’s Sweet Rep. § Thomp. This is not a sweet currant, in a literal sense, but it is con- siderably less acid than the White Dutch, and much less so than all other varieties. 7. Srrivep Fruirep. ‘Thomp. Grosse Weiss und Rothgestreifte Johannisberre. A very pretty new currant from Germany, the fruit of which is distinctly striped with white and red. It is yet very rare. 8. May’s Victoria. § A new variety recently received from England. It is said to bear very large bright red fruit, in bunches 5 or 6 inches in length. The fruit is bright red and hangs on the tree a month longer than any other sort. IT. Black Currants, (R. nigrum.) 9. Common Brack. - Thomp. Black English. Cassis, (of the French.) The common Black English Currant is well known. The nA EN in tt EE 0A AS i se cl LIT ta hate et ne ai BLACK CURRANTS. 205 berries are quite black, less than half an inch in diameter, and borne in clusters of four or five berries. It is much inferior to the following. 10. Brack Naptes. § Thomp. P. Mag. Lind. 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 appear earlier than those of the common black, but the fruit is later, e and the clusters, as well as the berries, are larger and more numerous. . OrnaMENTAL Varieties. There are several very ornamental species of currant, among which we may here allude to the Missouri Currant (Ribes Aureum,) brought by Lewis and Clark 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 persons. But there is a Large Fruited Missouri Currant, a variety of this, which bears berries of the size of the Black Naples, and of more agreeable flavour. ; : The Rep FLlowerine Currant (R. 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. It “aie is not quite hardy enough to stand the winters to the north of this. There are several varieties with white and pale pink flowers. ——— . b CHAPTER XIV. THE CRANBERRY. Oxycoccus, Arb. Brit. Ericacee, of botanists. Airelle, of the French ; Die heen ; Veen bessen, Dutch ; Ossicocco, talian. Tue cranberry is a familiar trailing shrub growing wild in swampy, sandy meadows, and mossy bogs, in the northern por- tions of both hemispheres, and produces a round, red, acid fruit. Our native species, (O. macrocarpus,) so 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, (O. palusiris,) being 18 ee 206 THE CRANBERRY. much smaller in its growth, and producing fruit inferior in size and quality. The value of the common cranberry for tarts, preserves and other culinary uses, is well known, and in portions of the coun- try where it does not naturally grow, or is not abundantly pro- duced, 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 decayed manure is added to the peat, the berries will be much larger, and of more agreeable flavour 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 ac- count, by planting them with this fruit. The average product is from eighty to 100 bushels of cranberries, worth at least one dollar a bushel, 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 “ New-England Farmer” states that Mr. Hayden, of Lincolr, Mass., gathered 400 bushels from his farm in 1830. 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 au- thorities, and make a general gathering with their cranberry rakes, a certain portion of the crop belonging, and being deli- vered, to the town. Capt. Hall, one of the most successful cranberry cultivators of that neighbourhood, thus turns his sandy bogs and rush- covered land to productive beds of cranberry. After draining the land well, and removing all brush, he ploughs the soil where it is possible to do so; but he usually finds it sufficient to cover the surface with a heavy top-dressing of beach sand, digging holes four feet apart into which he plants sods, or square bunches, of the cranberry roots. These soon spread on every side, overpowering the rushes, and forming: a thick coating to the surface. A laborer will gather about thirty bushels of the | fruit in a day, with a cranberry rake. Cranberry culture would be a profitable business in this neighbourhood, where this fruit is scarce, and, of late years, sells for two or three dollars a bushel. it REA iy Si EE ON NSS CAD ES i BI SB REE ila oth ae Co THE FIG. 207 CHAPTER XV. 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 sea-coast it forms a low tree, twenty feet in height, with spreading branch- es, and large, deeply lobed, rough leaves. It is completely naturalized in the south of Europe, where its cultivation 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 be- comes, the fruit. The flavour 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 favourite with all after a short trial, and is really one of the most agreeable, wholesome, and nutri- tious kinds of food. It has always, indeed, been the favourite 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. j Its cultivation was carried to great perfection among the An- cient 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 ety- mological history is connected with the fig. The informers against those who broke this law were called sukophantai, 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 Poole, and to this country about 1790, by Wm. Hamilton, Esq.* * Dr. Pocock, the oriental traveller, first brought the fig to Oxford, and planted a tree in 1648, in Oxford College Garden, of which tree the following anecdote is told. Dr. Kennicott, the celebrated Hebrew scholar, and compiler of the Polyglott Bible, was passionately fond of this fruit, and, seeing a very fine fig on this tree that he wished to preserve, wrote on a label “ Dr. Kennicott’s fig,” which he tied to the fruit. An Oxonian wag, who had observed the transaction, watched the fruit daily, and, when ripe, gathered it, and exchanged the label for one thus worded—“ a fig fo Dr. Kennicott.”—McIntosh, 208 THE FIG. Propagation. This tree is very readily increased by cut. tings taken off in the month of March, and planted in light soil in a hot bed, when they will make very strong plants the same 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. Som AND cuLTuRE. The best soil for the fig is one mode. rately deep, and neither too moist nor dry, as, in the former 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 mellow, calca- reous 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 al- lowed to grow as a standard, it is the policy of the cultivator to keep it in a low and shrub-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 cli- mate, most perfectly adapted to the fig. Short jointed wood, and only moderate vigour. of growth, are well known accom- paniments of fruitfulness in this tree; and there is no means by which firm, well ripened, short-jointed wood is so easily obtain- ed 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 coarseness 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 somewhat low, and regular shape, shortening-in the branches occasionally, 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 set- tled. Below Philadelphia, a covering of straw, or branches of evergreens, is sufficient—and south of Virginia the fig is easy of culture as a hardy standard tree. Two crops are usually produced in a year by this tree ; the © first which ripens here in midsummer, and is borne on the pre- aq 4 Bs tae RED OR BROWN FIGS. 209 vious 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 advantageous prac- tice to rub off all the young figs of this second crop after mid- summer, as soon as they are formed. The consequence 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. : Rirenine THE FRuIT. In an unfavourable 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 phial of oil sus- pended 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 frequently 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. Ps 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 few sorts will comprise all that is most desirable and excellent in this fruit. The following selection includes those most suit- able for our soil and climate. Fruit nearly all ripen in August. 1 Class I. Red, Brown, or Purple. 1. Brunswick. Thomp. Lind. P. Mag. Madonna. 7 Hanover. < Brown Hamburgh. | go x Black Naples. Thomp. 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. Hye 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 yel low. Flesh reddish brown, slightly pink near the centre, and 18 210 | THE FIG. somewhat transparent. Flavour 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. 2. Brown Turkey. § Thomp. Brown Italian. _ Forsyth. Large Blue, of Lind. Italian. Brown Naples. Murrey. Lind. 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 flavour. 3. Buacx Iscuta. Thomp. Lind. Early Forcing. Blue Ischia. One of the most fruitful sorts, and pretty hardy. 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 flavour. 4. Brown Iscuta. § Thomp. Chestnut. Lind, Mill. Chestnut-coloured Ischia. A good variety, with, however, a rather thin skin, rendering 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 chest- nut-brown ; pulp purple, very sweet and excellent. 5. Brack Genoa. Lind. 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, fla- vour excellent. Habit of the tree moderately strong. WHITE FIGS. x11 6. Matra. § Lind. ~ Small Brown. A small, but very rich fig, which will often hang on the tree until it begins to shrivel, and becomes “a fine sweetmeat.” Fruit much compressed at the apex, and very much narrowed in towards the stalk. Skin light brown. Pulp pale brown, and of a sweet, rich flavour. Ripens later than the foregoing, about the last of August. 7. Smart Brown Iscuia. § Lind. 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 Sep- tember. Fruit small, pyriform, with a very short footstalk. Skin light brown. Pulp pale purple, of high flavour. Leaves more entire than those of the common fig. 8. Viotette. Lind. Duh. A very good sort from the neighbourhood of Paris, where it produces two crops annually. Fruit small, roundish-obovate, flattened at the apex. Skin dark violet. Pulp nearly white, or a little tinged with red on the inside, and of pleasant flavour. 9. VioteTte DE Borpeavx. Thomp. Bordeaux. Lind. Duh. A fig which is much cultivated in France, being quite pro- ductive, though of inferior flavour to many of the foregoing sorts. Fruit large, pyriform, about three inches long, and two in diameter. Skin deep violet when fully ripe, but at first of a brownish red. Pulp reddish purple, sweet and good. Class II. Fruit, White, Green, or Yellow. 10. ANGELIQUE. § Thomp. Lind. Duh. Concourelle Blanche Mélitte. This little fig is.a very abundant bearer, and a pretty hardy sort. Fruit small, obovate. Skin pale greenish yellow, dotted ° Tecan a See AGE VERT ae ee RN TSE eg RN anh PL OE 242 THE FIG. withelighter coloured specks. 5 Pulp white, but only tolerably sweet. It will usually bear two crops. 11. Large Wutre Genoa. Thomp. Lind. Fors. Fruit large, roundish-obovate. Skin thin, pale yellow. Pulp red, and well flavoured. 12. Marsemies. Thomp. Lind. White Marseilles. White Naples. Pocock. Ford’s Seedling. White Standard. Figue Blanche. Duh. A very favourite 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 nearly white, with a little yellowish green remaining. Flesh white, rather dry, but sweet and rich. 18. Neru. § Thomp. Lind. A fruit rather smaller and longer than the Marseilles, and which, from a mingling of slight acid, is one of the most exqui- site in its flavour. Fruit small, roundish-obovate. Skin pale greenish yellow. Pulp red. Flavour at once delicate and rich. This is a very favourite variety, according to Loudon, “the richest fig known in Britain.” 14. Preeussata. § Thomp. 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 flat- tened. Skin purplish brown in the shade, dark brown in the sun. Pulp deep red, with a luscious, high flavour. Seeds un- usually small. Ripens gradually, in succession. 15. Ware Iscut. Thomp. - Green Ischia. Lind. Fors. A very small fig, but one of the hardiest of the light coloured ones. Fruit about an inch in diameter, roundish-obovate. Skin pale yellowish green, very thin, and, when fully ripe, the darker coloured pulp appears through it. Pulp purplish, and high fla- voured. A moderate grower, and good bearer, THE GOOSEBERRY. _ 213 CHAPTER XVI. THE GOOSEBERRY. Ribes Grossularia, Arb. Brit. Grossulacee, of botanists. Grossciller, of the French ; Stachelbeerstrauch, German ; Uva Spino, Italian ; Grossella, Spanish. f Tue gooseberry of our gardens is a native of the north of Europe, our native species never having been improved by gar- den 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 =o 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 surpri- singly large sorts of modern date. Their annual shows exhibit this fruit in its greatest perfection, and a GoosrBerry Boox is published at Manchester every year giving a list of all the prize sorts, etc. Indeed the climate of England seems, from its moist- ness and coolness, more perfectly fitted than any other to the growth of this fruit. On the continent it is considered of little account, and with us, south of Philadelphia; it succeeds but in- differently. In the northern, and especially in the eastern states, however, the gooseberry, on strong soils, where the best sorts are chosen, thrives admirably, and produces very fine crops. . Dine: 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 earli- est 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, following the season of cherries, it is always most acceptable. Unripe gooseberries are bottled in water for winter use, (placing the bottles nearly filled, a few moments in boiling water, after- wards corking and sealing them, and burying them in a cool cellar, with the necks downward.) 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 unfavourable circum. - stances, and brought sooner into bearing than any other.” In the United States the gooseberry, in humble gardens, is fre- 214 THE GOOSEBERRY. quently seen in a very wretched state—the fruit poor and small, and covered with mildew. This arises partly from ignorance of a proper mode of cultivation, but chiefly from the sorts grown being very inferior ones, always much liable to this disease. Propagation. Gooseberry plants should only be raised from cuttings. New varieties are of course raised from seed, but no one here will attempt to do what, under more favourable cir- cumstances, the Lancashire growers can do so much better. 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 inch- es deep, and from three to six or eight inches should remain above ground. The soil should be pressed very firmly about the cuttings, and, in the case of autumn planting, it should be examined in the spring, to render it firm again should the cut- ting have been raised by severe frost. After they have become well rooted—generally in a year’s time—they may be trans- planted 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 deep—if not naturally so, it should be made deep by trenching 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 renders the fruit inferior in size and fla- vour, and more likely to become mouldy. On the contrary, we ‘would always advise planting in an open border, as if the soil is sufficiently deep, the plants will not suffer from dryness, and should it unfortunately be of a dry nature, it may be ren- dered 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 fondof manure 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. For the gooseberry, regular and pretty liberal pruning is ab. solutely necessary. Of course no suckers should be allowed to grow. In November the winter pruning should be perform- ed. The leaves now being off it is easy to see what proportion 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 gooseber- ries here, or any where, without a very thorough thinning out of the branches. Asa general rule, it may safely be said that one half of the head, including old and young branches (more RED GOOSEBERRIES. Qi) 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 extraordinary size. The crop should always be well thinned when the berries are about a quarter grown. The gooseberry is scarcely subject to any disease or insect in this country. The mildew, which at- tacks the half grown fruit, is the great pest of those who are un- acquainted with its culture. In order to prevent this, it is only to mildew ; 2d, to procure from any of the nurseries some of the best and hardiest Lancashire varieties ; 3d, to keep them well manured, and very thoroughly pruned every year. We do not think this fruit shrub can be said to bear well for more than a half dozen years successively. After that the fruit becomes inferior and requires more care in cultivation. A succession of young plants should, therefore, 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 xociety’s Catalogue enumerates 149 sorts considered worthy of notice, and Lindley’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 flavoured than the very large ones. We have selected a sufficient number of the most valuable for all practical pur- - poses. I. Red Gooseberries. 1. Boarpman’s British Crown. Fruit very large, round- ish, hairy, handsome and good. Branches Spreading. 2. Cuampacne. A fine old variety, of very rich flavour. Fruit small, roundish-oblong, surface hairy, pulp clear ; branch- es of very upright growth. caren t 8. Carrer’s Top Sawyer. Fruit large, roundish, pale red, hairy; rather late, flavour_very good. Branches drooping. late. Fruit oblong, smooth; flavour excellent ; branches drooping. necessary—Ist, to root up and destroy-all inferior kinds subject 4, Farrow’s Roaring Lion. An immense berry, & a I a ee ee 216 GOOSEBERRIES. 5. Hartsuorn’s Lancasuire Lap. Fruit large, roundish, dark red, hairy ; flavour very good ; branches erect. 6. Kren’s Szepuine. Fruit of medium size, oblong, hairy ; flavour first rate ; branches drooping. Early and productive. 7. Leien’s Rirteman. Fruit large,~roundish, hairy; fla- vour first rate; branches erect. 8. Mexiine’s Crown Bos. - Fruit large, oblong, hairy; fla- vour first rate ; branches spreading. 9. Miss Bony. Fruit of medium size, roundish, surface downy ; flavour excellent ; branches spreading. 10. Rep Warrincton. Fruit large, roundish-oblong, hairy ; flavour first rate ;- branches drooping. IT. Yellow Gooseberries. 11. Buerpsity’s Duckwine. Fruit large and late, obovate, smooth ; flavour good ; branches erect. 12. Capper’s Bunxer Hitu. Fruit large, roundish, smooth ; flavour good ; branches spreading. 13. Harty Surpuur. Fruit middle size, and very early, roundish, hairy ; flavour first rate ; branches erect. 14. Gorton’s Virer. Fruit large, Pboyate,. smooth ; fla- vour good ; branches drooping. 15. Hiti’s Gonpen Gourp. Fruit large, oblong, hairy; fla- vour good ; branches drooping. A | 16. Part’s Gotpen Freece. Fruit large, oval, hairy ; fla- vour first rate ; branches spreading. anmeil 17. Propuet’s Rocxwoop. Fruit large and early, roundish, hairy ; flavour good ; branches erect. 18. Yettow Cuampacne. Fruit small, roundish, hairy ; fla- vour first rate ; branches erect. 19. Yettow Batt. Fruit of middle size, roundish, smooth ; flavour first rate ; branches erect. ITT, Green Gooseberries. 20. Cotuters’ Jonny Ancier. Fruit large and late, oblong, downy ; flavour first rate ; branches erect. 21. Berry’s Greenwoop. Fruit large, oblong, smooth; fla- vour good ; branches drooping. 22. Harty Green Harry, (or Green Gascoigne.) Fruit small and early, round, hairy ; flavour excellent ; branches spreading. 23. Epwarp’s Jonty Tar. Fruit large, obovate, smooth ; flavour first rate : branches drooping. é 24. GLENToN Green. Fruit of middle size, oblong, hairy ; flavour excellent ; branches drooping. WHITE GOOSEBERRIES. 217 25. Green Watnut. Fruit middle sized, obovate, smooth ; | flavour first rate ; branches spreading. 26. Heppurn Green Prouiric. Fruit of middle size, round- ish, hairy ; flavour first rate ; branches erect. 27. Masssy’s Heart or Oax. Fruit large, oblong, smooth ; flavour first rate ; branches drooping. , 28. Parxinson’s Laure. Fruit large, obovate, downy ; fla- vour first rate ; branches erect. 29. Pirmaston Green Gace. Fruit small, and hangs long, obovate, smooth; flavour rich and excellent 3 branches erect. 30. Wainman’s Green Ocean. Fruit very large, oblong, smooth ; flavour tolerably good ; branches drooping. IV. White Gooseberries. 31. Creworrn’s Waite Lion. Fruit large and hangs late, obovate, downy, flavour first rate ; branches drooping” ‘ 32. Crompton SHesa Queen. Fruit large, obovate, downy, flavour first rate ; branches erect. 33. Coox’s Wuite Eaeiz. Fruit lar e, obovate, smooth ; g > 3 flavour first rate ; branches erect. 34. Caprer’s Bonny Lass. Fruit large, oblong, hairy ; fla- vour good ; branches spreading. 35. Haptey’s Lapy or tue Manor. Fruit large, roundish- oblong, hairy ; flavour good ; branches erect. . 36. Saunper’s Cuzsuire Lass. Fruit large and very early, oblong, downy-; flavour excellent ; branches erect. 37. Woopwarn’s Wurresmira. Fruit large, roundish-ob- long, downy ; flavour first rate ; branches erect. 38. WeELLINGToN’s Grory. Fruit large, rather oval ; very dowy ; skin quite thin ; flavour excellent ; branches erect. - 39. Wuire Honey. Fruit of middle size, roundish-oblong, smooth ; flavour excellent ; branches erect. Selection of sorts for a very small garden. Rep; Red War- rington, Keen’s Seedling, Crown Bob. Yertiow; Early Sul- phur, Yellow Ball. Wuire; Woodward’s Whitesmith, Early White, Taylor’s Bright Venus, White Honey. GREEN ; Pit- maston Green Gage, Green Walnut, Parkinson’s Laurel. 19 a Seeetiedinemaaie cman tees Moher aerate —— SS ee ——— SSE ae Sa ern THE GRAPE« CHAPTER XVII. \ THE GRAPE. Vitis vinifera, L. Vitacee, of botanists. _ 4 ; Vigne, of the French; Weintrauben, German; Vigna, Italian ; Vid, or Vina, Spanish. Tue history of the grape is almost as old as that of man. Growing in its highest perfection in Syria and Persia, its lus- cious fruit. and the unrivalled beverage which its fermented 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 grape, ( Vitis vinifera,) which, though so long and so universally cultivated and naturalized in all the middle and southern por- tions of Europe, is not a native of that continent, but came ori- ginally from Persia. From the latter country, as civilization ad- vanced 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 set- tlement. The wild grapes of our own country are quite distinct species 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 odour or flavour, and more or less hardness of pulp. These traits, however, disappear 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 superiour hardiness and productiveness in this climate. The grape vine is in all cases a trailing or climbing deciduous shrub, living to a great age,* and, in its native forests, clamber- ing over the tops of the tallest trees. In the deep rich alluvial soils of western America, it is often seen attaining a truly pro- digious 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, enwreathing and fes- * Pliny gives an account of a vine six hundred years old, and there are said to be vines in Burgundy more than four hundred years old. THE GRAPE. 219 tooning the tops of huge poplars and sycamores. In a cultivated . state, however, it is found that fine flavour, and uniform pro- 4 ductiveness, require the plants to be kept pruned within a small He compass. : Users. The grape in its finest varieties, as the Hambureh | and the Muscat, is in flavour hardly surpassed by any other ie fruit in delicacy and richness, and few or none are more beau- ie tiful in the dessert. Dried, it forms the raisin of commerce. the most excellent of all dried fruits, every where esteemed, And wine, the fermented juice, has always been the first of all 4 exhilarating liquors. Some idea of the past consumption of this product may be formed from the fact that more than 500,000,000 i imperial gallons have been made in France, in a single year ; and as a data to judge of its value, we may add, that, whilea | great proportion of the vin ordinaire, or common wine, is sold at \ 10 or 12 cents a bottle ; on the other hand, particular old and rare vintages of Madeiras or Sherries will not unfrequently command twenty or thirty dollars a gallon. Sor. The universal experience in all countries has establish- ed 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 va- rieties grow and bear well on any strong land, but the essence of all that can be said in grape culture respecting 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 slacked lime. Proracation. The grape vine makes roots very freely, and is, therefore, easy of propagation. Branches of the previous ’ or current year’s wood bent down any time before midsummer, and covered with earth, as layers, root very freely, and make bearing plants in a couple of years, or very frequently indeed bear the next season. But the finer varieties of the vine are almost universally pro- pagated 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 some- what moist and shaded place should be chosen for this purpose. The cuttings should then be made of the young wood of the previous years’ growth, cut into lengths about a foot or eighteen inches long, and having three buds—one near the top, one at the bottom, and the third in the middle. Before planting the cutting pare off its lower end smoothly, close below the buds, 220 THE GRAPE. 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 cut- _ tings 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 hotbed, or place the cuttings 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 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 to us the means of multiplying them with the greatest possible rapidity. As the grape usually 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 differently. The native sorts, as the Isabella and Catawba, are cultivated with scarcely any further 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 except 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 fa- vourable to all other fruits, is unfortunately not so for the foreign grape. This results, perhaps, from its variability, the great ob- stacle 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 skilb, have attempted vineyard culture, with the foreign sorts, in various sections of the country, under the most favourable circumstances, and have uniformly failed. On the other hand, the very finest grapes are produced i under glass, in great quantities, in our first rate gardens, espe- cially in the neighbourhood of Boston ;f in the small yards or * In sandy or dry soils the cuttings may be left longer. __ + The vineries at the seats of J. P. Cushing and Col. Perkins, near Boston, pro- duce annually many tons of these grapes, grown in the highest perfection. THE GRAPE, 221 gardens of our cities, owing to the more uniform state of the at- mosphere, 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 particular way in which the mildew (which is undoubtedly a parasitical plant,) is caused, we will endeavour 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 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 short- ening the side branches, and getting fresh bearing 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 vine like all other trees is able to resist the attacks of disease or unfavourable climate just in proportion as it is kept in a young and highly vigorous state, it follows if we allow a plant to retaiu only young and vigorous wood, it must necessarily preserve much of the necessary vigour of constitution. And this is only to be done, so far as regards training, by what is called the re- newal system. The renewal system of training consists 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. 91 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, a, represents the —__ cep two branches of last year’s growth trained Fig. 91. Renewal Train- up for bearing the present year; 6, the ing. places occupied by the last year’s wood, which, having borne, has been cut down to within an inch of the main arm,c. 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 a, are in like manner cut down. — This renewal training will usually produce fair fruit, chiefly as it appears to us, because the ascent and circulation of the sap being mainly carried on through young wood, is vigorous, and the plant is healthful and able to resist the mildew, while, on the contrary, the circulation of . sap is more feeble and tardy, “se 222 | THE GRAPE. 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 trellis ;f and, 3d, that the leaves should never be pulled off to 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 vine only bears well when it is young, or composed mainly of young wood, an intel- ligent 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 take the place of the old plants which are taken out; and by this continual system of providing young plants by layers, he al- ways 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, renders a vine- _ry 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 sur- rounding the vines being secured. In the neighbourhood of Boston, cheap structures of this kind are now very common, and ‘on the North River, even the Muscat of Alexandria and other sorts which are usually thought to require fire-heat, ripen regu- larly and well, with moderate attention. A vinery of this kind may be erected so as to cost very little, 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 these 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 TET is es ms Cl THE GRAPE. Temperature kept up. The thermometer should not be allowed, at this stage of the growth of the vines, to fall below 75°; but owing to the faulty construction of the housé, it has been al- most impossible to keep up a regular heat. The grapes on the black Hamburg vines are mostly set; those at the top of the house as large as small peas, while those below are just out of bloom. Many of the bunches show great promise, and the vines look remarkably vigorous and strong, with the exception of one vine, next the partition glass, which made the largest wood last season, apparently fully ripe and little pith ; notwithstanding these favourable promises, it showed little fruit, and the shoots are small and weak. Cut out about fifty bunchés in thinning. Commenced syringing again, twice a day, in fine weather. Moisture is also plentifully supplied by keeping the pans well filled with water. Much rain during the last week: have kept a brisk fire in the day, and admitted air. The vines look finely. Continue thinning and shouldering the bunches, after cutting out. about one half their number. [By shouldering is un- derstood tying up the shoulders on the large clusters to the trellis, so that they may not press upon the lower part of the bunch.] Plenty of air admitted. Grapes now swelling off finely. Abundance of moisture kept up. 14 JUNE. SCODNAHUA WOH feed 63 64 66 73 64 66 THE GRAPE. 233 A fine rain to-day. The month has been rather cool; several nights the past week the earth has frozen slightly. The grapes are now swell- ing finely. Continue to thin the fruit daily. The process of thinning the berries continued, taking out some almost every day, and always the smallest. Abundance of air given in fine weather. Next year’s bearing wood carefully laid in. The month of May has been, as a whole, unfa- vourable for the grape. Much rainy and dull weather: we have been obliged to light fires every night, and occasionally in the day. The grapes have been often looked over and thinned, yet there is no doubt the scissors have been used too sparingly. ; All lateral branches cut clean out. ° Bunches supported by tying to the trellis. The grapes have now completed their stoning pro. cess, and a few near the furnace swelling off. No mildew, or disease of any kind, has yet been discovered, and the vines generally have the most healthy and vigorous appearance. The weather has been dull and disagreeable, which has rendered fires necessary. A few of the black Hamburgs and Zinfindals, a H A a F £ Hag | { 13 3 { og, * We BEER Sen ey ile é er aii Stpneindithn ins SRR PTG y nee Se ae ee enene ee THE GRAPE. near the flue, perceived to pe changing colour. Weather quite unfavourable ; fires at night. Syringing now discontinued. The month, thus far, has been remarkable for high winds, which have injured many plants. The grapes are now swelling -finely. Those at the western flue mostly coloured ; also the Zin- findal next. The second vine from the partition, having to sustain the heaviest crop, is rather backward, and we fear some of the berries may shrink : having left different quantities on vines of the same apparent strength, we shall be able to ascertain their powers of maturation. After this period the thermometrical observations were discontinued ; as the crop was now begin- ning to colour, and the weather generally warm, |. abundance of air is admitted in all fine weather. Bunches of the Zinfindal near the furnace, and at the top of the house, are now perfectly coloured, and apparently ripe. Ceased making fires. 29 | - A little air is admitted at night. Weather de- lightful. July 4.—Cut six bunches of Zinfindal grapes; the largest a pound and a half; weight of the whole, five pounds anda quarter, 6th.—Exhibited Zinfindal grapes at the Massachusetts Hor- ticultural Society. 13th.—Exhibited black Hamburg grapes at the Massachu- setts Horticultural Society’s room. 15th.—A few bunches of the Muscat of Alexandria are now ripe ; the flavour exceedingly fine. 20th.—Continued to cut Zinfindal grapes. 22d.—The ripening of all the grapes being now completed, we have not deemed it necessary to continue the diary. In the vinery we shall cut about two hundred and thirty pounds of grapes from nine vines, [being about twenty-five pounds to each.] ‘The Hamburgs average nearly one pound and a quar- ter to the bunch throughout. In the cold house, separated from the vinery by the partition,. a little mildew was perceived. By dusting sulphur on the in- fected bushes, the mischief is instantly checked. Most of the . OF 1 OE A Ne BBN Ge CIES een SCS Bass : THE GRAPE. 235 cultivators with whom we-have conversed complain grievously of mildew this season, and some have lost part of their crops by inattention on its first appearance. Aug. 10th.—Again exhibited some of the Hamburg grapes at the Massachusetts Horticultural Society’s room. One fine bunch weighed two and a half pounds, and a beautiful cluster of Muscat of Alexandria one pound. Some of the berries of the former measured three inches in circumference, and the latter three and a quarter by three and three quarter inches. Another season we intend to use a larger quantity of soap suds on the grape border. Have not paid sufficient attention to the watering of the border, and the inside, especially, must have suffered. Another fault to be removed next year is, to tie up all the projecting grapilons as well as the shoulders, which would allow the grapes to swell without crowding. The grapes in the cold house are swelling finely. The bunches were thinned much more severely than in the vinery, but, notwithstanding this, they are all filled up, and many are too crowded. The berries are also larger than the grapes in the vinery, though none of the clusters have attained the same size. Much has been written upon the subject of the shrivedling or shrinking of grapes: none of the clusters in the vinery were affected ; but in the cold house, some shrivelling was perceived on a few bunches. We are inclined to believe that the moisture given after the grapes begin to colour, and want of sufficient air, are the causes. To insure a good crop of grapes, we are satisfied that they must have—plenty of heat—plenty of air—plenty of moisture— 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 temperature. _ With such attention, and the prerequisite of a rich border, on a dry subsoil, good crops of fine grapes are always to be ob- tained. The vines require much moisture until they have com- pleted their last swell, when the moisture should be withdrawn.” 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 mixture of three parts cheese parings and one part lime, applied to the wound. The red-spider which sometimes infests vineries 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 halfa day. The smaller insects which occa- ' 236 THE GRAPE. sionally prey on the young shoots, are easily kept down by syringing the parts affected, with a solution of whale oil soap. Varieties. There are in the catalogues a vast number of names 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 half a dozen of the best sorts for their vineries, and the sorts universally admired are the Black Hamburgh, Black Prince, White Muscadine, and Muscat of Alexandria. We will describe all the finest foreign grapes that have been introduced, and for the sake of simplifying their arrangement, shall divide them into three classes; Ist, those with dark red, purple or black berries ; 2d, those with white or yellow berries ; 3d, those with light red, rose-coloured, gray, or striped berries. Class I. Grapes with dark red, purple, or black berries. 1. Buackx Cruster. Black Morillon. Lind. Auverne. Auverna. ' Pineau. True Burgundy. Miller. Thomp. Morillon noir. France Pineau. th Auvernas Rouge. g h Vrai Auvernas. EnER, Raisin de Bourguigne. Small Black Cluster. Speechly. Burgunder. Black Burgundy. 5 Rother. & a Early Black. Schwarzer. This excellent hardy grape is the true Burgundy grape so highly valued for wine in France. It is readily distinguished from Miller’s Burgundy, by the absence of the down on its leaves, which peculiarly distinguishes that sort. The fruit is very sweet and excellent, and the hardiness of the vine renders it one of the best varieties for the open air in this climate. Bunches small, compact, (i. e. berries closely set.) Berries middle sized, roundish-oval. Skin deep black. Juice sweet and good. Ripens in the open air about the 20th of September, Thompson gives more than 40 synonymes to this grape. 2. Buack Frontignan. § Thomp. Muscat Noir. 7 Sir William Rowley’s Black. Muscat Noir Ordinaire. Purple Frontignan. Black Frontignac. Purple Constantia. Black Constantia, (of some.) Bourdales des Hautes Pyrénées. Muscat Noir de Jura. Lac. to Thomp, J An excellent grape for the vinery, originally from the town FOREIGN GRAPES. 237 of Frontignan, in France, where it and other similar sorts are largely cultivated for making the Muscadine or Frontignac - wine. Bunches rather long. Berries of medium size, round, quite black. Skin thin, flavour musky and rich. Ripens in October. A good bearer. The BLUE FRONTIGNAN, (Violet Frontignan and Black Con- tantion, of some,) is rather inferiour to the above, having only a slightly musky flavour; the bunches are more compact, the berries not quite round, purplish, with a thick skin. : 3. Brack Hampuren. § Thomp. Lind. Speechly. Warner’s Black Hamburgh. Frankenthaler. 7 Purple Hamburgh. Frankenthaler Gros Noir. Red Hamburgh. Trollinger. Brown Hamburgh. Blue Trollinger. 4 various Dutch Hamburgh. Troller. uropean Victoria. Welscher. _ $ gardens. Salisbury Violet. Fleish Traube. ac. to Hampton, Court Vine. Fludler. Thomp. Valentine’s. Languedoc. ; : Gibaralter. Mohrendutte. Frankendale. Weissholziger Trollinger. } The Black Hamburgh has long been considered the first of black grapes for the vinery, but it will very rarely perfect its fruit out of doors. Its very large size and most luscious fla- vour render it universally esteemed. Bunches large, (about nine inches deep,) and mostly with two shoulders, making it broad at the top. Berries very large (fig. 93,) roundish, slightly inclining to oval. Skin rather thick, deep brownish purple, becoming nearly black at full maturity. Flavour very sugary and rich. A good and regular bearer. Witmot’s New Brack Hamsuren is a recent variety which is said to bear larger pip 93. Black Ham- and handsomer fruit. burgh. 4. Brack Prince. § Lind. Thomp. Alicant. _ Sir A. Pytches’ Black. 7} Black Spanish. Pocock’s Damascus. Black Walenta. Cambridge Botanic Garden. § ,2 © Black Portugal. Steward’s Black Prince. Thomp. Boston. Black Lisbon. The Black Prince is very highly esteemed. It is hardier than the Black Hamburgh, ripening very well here in good situations in the open air, and bearing profusely, with the easiest culture, in the vinery. coe gene SneteernrornreneeN rs 238 THE GRAPE. Bunches long and not generally shouldered, berries large, rather thinly set, oval. Skin thick, black, covered with a thick blue bloom. Flavour first rate—sweet and excellent. 5. Buack Lomparpy. § Lind. Thomp. Wests’ St. Peters. Poonah. Money’s. Raisin des Carmes. Raisin de Cuba. Bunches large and long, with shoulders. Berries large, roundish-oval. Skin thin, very black at maturity. Flavour very rich and sugary. The leaves are rather small, and turn purple as the fruit ripens. Thompson considers this synony- mous with the Poonah grape introduced by Sir Joseph Banks, from Bombay. It requires a pretty high temperature, and is then a great bearer. 6. Brack Morocco. Thomp. Le Coeur. Land. Ansell’s Large Oval Black. Black Muscadel. Raisin d’ Espagne. A large and showy grape, ripening late, but requiring a good deal of heat. The blossoms are a little imperfect, and require to be fertilized with those of the Black Hamburgh, or some other hardy sort. Bunches large; berries very large, oval ; skin thick, dark red, flavour tolerably sweet and rich. 7. Buack Saint Peter’s. § Thomp. Saint Peter’s. Lind. Speechly. Black Palestine. Oldaker’s West’s St. Peter’s. A capital variety, ripening quite late and which may be kept on the vines if it is allowed to ripen in a cool house until winter. This is one of the best sorts for a vinery without fire-heat. Bunches of pretty good size, rather loose. Berries rather large, round. Skin thin and black. Flavour delicate, sweet, and excellent. 8. Buack Muscat or ALEXANDRIA. Thomp. Red Muscat of Alexandria. Lind. Red Frontinac of Jerusalem. Bunches large, and shouldered. Berries large, oval ; skin FOREIGN GRAPES. 239 thick, of a reddish colour, becoming black at maturity. Flesh quite firm, with a rich musky flavour. Requires a vinery with fire-heat. 9. Buacx Trirott. Thomp. Black Grape from Tripoli. Lind. Speech. ~ This grape, which we have not yet seen in fruit, is said to be a large and very excellent one, ripening late, and well worthy of a place in the vinery. It requires some fire-heat. Bunches of medium size, shouldered, rather loose. Berries large, round, often slightly flattened. Stones quite small. Skin thin, purplish black, slightly covered with bloom. Flesh tender and sweet, with a very high flavoured, rich juice. 10. Brack Muscapine. Lind. Thomp. Black Chasselas Chasselas noir 2 ¢ pretty good black grape, scarcely succeeding well, how- ever, in the open air, and inferior to other sorts for the vinery. Bunches of medium size, compact. Berries roundish-oval. Skin thick, black, overspread with a blue bloom. Juice sweet, and of pretty good flavour. . 11. Brack Sweerwater. Thomp. Lind. Water Zoet Noir. Bunches small, compact. Berries small, round. Skin thin, with a sweet and pleasant juice. A second rate, but rather hardy sort. pe ARs 12. Karty Back Juty. § Thomp. Lind. July Grape. Madeleine. Madeleine Noir. : Raisin précoce. Povrtéar. * Morillon Hatif. O. Duh. De St. Jean. a Schwarzer Friihzeitiger Burgunder. of the August Traube. Germans. Jacobs straube. The earliest of grapes, and chiefly valued for the dessert on that account. In the open air it ripens, here, the last of July, or early in August. The leaves are rather small, and light green above and beneath. Bunches small and compact. Berries small, quite round. an AS PONTE i 240 : THE GRAPE. Skin thick, black, covered with a blue bloom. Flavour mode rately sweet, but not rich or perfumed. 13. Esrerione. Thomp. Lind. Turner’s Black. Hardy Blue Windsor. Cumberland Lodge. The Esperione is a hardy, luxuriant, and prolific grape, growing as well in the open air as the Muscadine, and even better in many situations. It is yet very rare with us, but merits more general cultivation. Bunches large, shouldered, like the Black Hamburgh in size. Berries round, or occasionally flattened, and often indented with a groove. Skin thick, dark purple, powdered with a thick blue bloom. Flesh adheres to the skin, of a pleasant, sprightly fla- vour, not very rich. 14. MittER’s Bureunpy. Lind. Thomp. Speechly. Le Meunier. . Mullevrebe. Morillon Taconné. Morone Farinaccio. Fromenté. : Pulverulenta. Aleatica du Po. ’ Farineux noir. Sauvignien noir. Noirin. J of European Miller Grape. Miiller. | gardens. A favourite variety, long known and cultivated in all parts of the world as a hardy grape for wine and table use. It ripens pretty well in the open air, and is readily known by the dense covering of colttony down which lines both sides of the leaves, whence the name miller’s grape. Bunches short, thick, and compact. Berries roundish-oval, very closely set together. Skin thin, black, with a blue bloom. Flesh tender, abounding with a sweet high flavoured juice. Each berry contains two small seeds. Class IT. Grapes with White or Yellow berries. ( 15. Crorat. Thomp. Lind. Duh, Parsley-leaved. White Parsley-leaved.__ Parsley-leaved Muscadine. Malmsey Muscadine. Raisin d’ Autriche. The Parsley-leaved grape, as its name denotes, is remarkable its very deeply divided leaves, quite unlike those of any FOREIGN GRAPES. B41 other sort. It succeeds very well with us im the open air, and : may therefore be considered a valuable sort, but it is greatly superior in flavour when grown under glass. Bunches of middle size, long, rather loose. Berries round. Skin thin, white, with a sweet and pleasant, but not rich fla. | voured juice. There is a variety of this grape with red fruit. 16. Cuassetas Musqué. § Thomp. Duh. Musk Chasselas. Le Cour. A very delicious grape, the highest flavoured Chasselas, having much of the flavour 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 flavour. Leaves smaller and deeper green than those of the Sweetwater or Mus- cadine. 17. Coartswortu Toxay. Thomp. A new variety very recently received from England, reputed to be of superior quality. Bunches long, compact. Berries large, oval; skin thick, white. Flavour rich and excellent, with a Muscat perfume. 18. Harty Waite Matvasia. Thomp Morna Chasselas. Mornair blane. Early Chasselas. Le Melier. of the Grove End Sweet Water. Melier blanc. Frenc . White Melier. Blanc de Bonneuil. J A nice early grape, and a good bearer, which is in fact o. an earlier variety of the Chasselas. It bears very well in the open. air. ; Bunches in size and form, much like those of the white Chas. selas or Royal .Muscadine. Berries round, yellowish white. Skin thin. Flesh sweet, juicy and agreeable in flavour. Ripens in August. The leaves are pale green on the upper side, slightly downy below, cut into five, rather deep lobes. ’ 19. Prrmaston Waite Cuuster. § A pretty hardy grape, raised in Pitmaston, England, from the Black Cluster, ripening rather earlier than the Sweetwater, of good quality and well deserving a place where the foreign grapes are Cultivated in the oo air. 242 THE GRAPE. Bunches of medium size, compact and shouldered. Berries middle sized, round. Skin thin, amber colour, occasionally tinged with a little russet when fully ripe. Flesh tender, juicy, sweet and excellent. 20. Roya Muscapine. § Thomp. Lind. Mill. Amber Muscadine. Chasselas blanc. Early White Teneriffe. Chasselas de Fontainebleau. Golden Chasselas. D’ Arbois. rh to White Chasselas. Raisin de Champagne. Thomp. Chasselas doré. Amiens. A truly excellent grape in all respects—one of the very best for hardy culture in this climate, or for the vinery. It is every where highly esteemed, and is the Chasselas Bunches large, and shouldered. Berries, (fig. 94,) larger than those of the Sweetwater, round. Skin thin, at first greenish white, but turning to an amber colour when fully ripe. Flesh tender, with a rich and delicious fla- % vour. Ripens here about the 20th of Septem- ig. 94. Royal ‘, ‘Muscadine. ber. Wood and foliage stronger than those of the Sweetwater. ; sain par excellence of the French. F 21. Scorch Wuite Ciuster. § Thomp. - Blacksmith’s White Cluster. This is a new grape, not yet fairly tested in this country, but which is likely to prove a valuable one for garden culture, as it has the reputation in England of being very hardy, very early, anda great bearer. It was raised from the seed by a black. smith of Edinburgh in 1812. Bunches of middle size, compact. Berries medium sized, roundish-oval. Skin white, thin. Flesh tender, juicy, sweet, and excellent. 22. Syrian. Thomp. Lind. Speech. Jews. This is believed to be the grape mentioned in the scriptures as found by the Israelites on the brook of Eschol, the bunches ° of which were so large as to be borne on a staff by two men. It is a very superb looking fruit, and has been grown in this country to very large size. In England, bunches of it have been produced weighing 194 lbs. It is much inferiour in fla- vour to No. 24, and is, perhaps, therefore scarcely desirable in a small collection. FOREIGN GRAPES. 248 Bunches enormously large, and regularly formed, with broad shoulders. Berries large, oval. Skin thick, white at first, but becoming a tawny yellow, or amber when at full 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. 23. VerpeLHo. Thomp. Lind. Verdal. Verdilhio. Madeira Wine Grape. A vigorous growing grape, of good quality, from Madeira, which is largely used in that island for making the best wines. Bunches rather small, loose. Berries small, rather unequal in size, and often without seeds. Skin thin, semi-transparent, yellowish-green, a little tinged with russet when very ripe. Juice a little acid at first, but rich and excellent at maturity. 24. Wuite Muscat or Atexanpria. § Thomp. Lind. Jerusalem Muscat. Malaga. White Muscat. Tottenham Park Muscat. White Muscat of Lunel. Lunel. Muscat d’ Alexandria. Passe-longue Musqué. Duh. Passe Musqué. Zebibo, (of Sicily.) Frontniac of Alexandria. ; Miller. The most delicious of all grapes, but requires to be grown under glass in this climate. In favourable seasons it reaches maturity well in a vinery without fire-heat, but it can scarcely be said to attain its highest flavour except with the aid of artifi- cial heat. Bunches very large, often 9 to 12 inches long, rather loose and irregular. Berries, | (fig. 95,) very large, an inch or more long, oval. Skin thick, white or pale amber when fully ripe. Flesh quite firm and crisp, with a peculiarly musky, rich, perfumed flavour, very delicious. Seeds small, and occasion. . ally absent from the larger berries. This variety is a very strong grower, and is raised in great perfection about Boston. It will hang a long time on the vines. Mr. Thompson considers the Maraca Fig. 95. White Muscat grape (brought to this country in jars,) as of Alexandria. synonymous. It is picked so early for importation as to have little flavour. » £ 244 THE GRAPE. - The Cannon-Hatt Muscat, an English seedling, closely re- sembles this grape, but the flesh is firmer, the skin yellower, and it is not quite so rich in flavour. It also sets rather badly, re- quiring to be fertilized by hand with the pollen of some other sort. 25. WuiTe Frontienan. § Lind. Thomp. White Constantia. Moschata Bianca. White Frontniac. Moscado Bianco. Nepean’s Constantia. Moscatel Commun Muscat Blane. Muscateller. Raisin de Frontignan. Wiesser Muscateller. Muscat Blanc de Jura. Weisse Muscaten Traube. The White Frontignan is a very favourite grape, as the many names, quoted above, by which it is known in various parts of Europe sufficiently prove. Its hardy habit, uniform productiveness in the vinery, and most luscious flavour, make it every where esteemed. Bunches of medium size, or pretty long, and without shoul- ders. 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 flavour. 26. Wuire Sweerwatzr. Thomp. Early White Muscadine. White Muscadine, (of Lind.) Early Sweetwater. Stillward’s Sweetwater. Dutch Sweetwater. Chasselas Precoce. Chasselas Royal. Water Zoete Blanc. This grape is better known, and more commonly cultivated than any other in this country, although it is inferior to the Royal Muscadine. It differs from the latter in having weaker wood, and open, loose, bunches of a paler colour. Bunches middle sized, loose or open, usually with many small imperfect berries, shouldered. Berries of the middle size, round. Skin thin, clear watery green, rarely becoming amber except very fully ‘exposed to the sun. Flesh crisp, watery, sweet, but not high flavoured. Ripens in the open air from the 20th to the last of August—a fortnight earlier than the Royal Muscadine. 27. Wurte Toxay. Thomp. Genuine Tokay. Lind. Speech. Gray Tokay ? Tokai blanc. This is the fruit from which the delicious Tokay wine of FOREIGN GRAPES. 245 Hungary is made. We have ripened it very well in the open air. Its flavour is good and its aroma peculiarly agreeable. Bunches of medium size, compact. Berries rounded oval, closely set. Skin thin, of a dull white. Flesh very delicate, sweet and perfumed. Leaves deeply 5-lobed, and covered with a satiny down on the lower surface. 28. Wuite Hamsuren. Thomp. White Lisbon. White Portugal, White Raisin. This is the Portugal grape of commerce which is so largely exported to different parts of the world in jars. It is not a high flavoured though a very showy grape, and will hang a long time on the vines after maturity. It requires a vinery. Bunches very large and loose. Berries large, oval. Skin thick, greenish-white. Flesh solid, sweet, and sometimes with a slight Muscat flavour. Bunches of this variety weighing over three pounds have been grown near Boston. . 29. Waite Nice. Thomp. M4ntosh. — A very large and showy fruit, and, in a vinery with fire-heat, a very excellent sort. M‘Intosh, an English gardener of repu- tation, has grown bunches of this the White Nice to the enor- mous weight of eighteen pounds, and considers it “ offe of the noblest of grapes.” Bunches very large, with loose shoulders. Berries roundish, 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 flavour. Leaves and wood very strong, the latter remarkably downy beneath. ee 30. Wuite Risstine. Thomp. Schloss Johannisberg. Rudesheimerberg. Reissling. Petit Riessling. Grosser Riessling. ome! : Kleier Rissling. ‘The most celebrated grape of the Rhine, producing the cele- brated hock wines. It is yet little known in this country, but from its very great hardiness and productiveness, in the cold districts of its native soil, we hope to find in it a valuable ac- quisition for our gardens—if atthe our vineyards. a ee 246 THE GRAPE. Bunches of medium size, compact. Berries rather small, round. Skin thin. Flesh tender and juicy, with sweet. and sprightly pleasant flavour. Class III. Grapes with light red, rose-coloured, or striped berries. 31. AtEpPo. Thomp. Lind. Switzerland Grape. Striped Muscadine. Variegated Chasselas. Raisin Suisse. Raisin d’Aless. Chasselas panaché. Maurillan panaché. Maurillan noir panaché. A very singular grape, the berries being mostly striped with white and black in distinct lines ; or sometimes half the bunch will be black, and half white. It bears very well, and is de- serving a place in the vinery of the amateur. The foliage is also prettily striped in autumn. Bunches rather below medium size. Berries medium ‘size, roundish. Skin thin, striped with white and dark red, or black. Flesh juicy, and of a rich and excellent flavour. 32. Grizzly Frontienan. § Thomp. Lind. Red Frontignan, (of some. Grizzly Frontignac. Red Constantia. Muscat Rouge. Muscat Gris. | Muscado Rosso. Kiimmel Traube. 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, blend- ed with red and yellow. Flesh very juicy, rich, musky and high flavoured. The Rep Front1gNan Thompson considers the same as the foregoing only being more deeply coloured in some situations. But Lindley, with whom we are inclined to agree in this case, keeps it distinct. The latter describes the Red Frontignan as having bunches without shoulders, berries perfectly round, and ae FOREIGN GRAPES. 247 deep red, flavour excellent. These two sorts require more careful comparison. * 33. Knicut’s VARIEGATED CHasseLas. Thomp. Variegated Chasselas. Lind A hybrid seedling, raised by Mr. Knight from the White Chasselas, impregnated by the Aleppo. A curious and pretty fruit, but not first rate in flavour. Bunches rather long, unshouldered. Berries below the mid- dle size, round, loosely set. Skin quite thin, white, shaded . with bluish violet, sometimes becoming purplish in the sun. Flesh tender, sweet, and pleasant. The leaves die off in au- « tumn of fine red yellow and green colours. _ 34, Lomparpy. Thomp. Lind. Flame Coloured Tokay. Rhemish Red. Wantage. Red Grape of Taurida. The Lombardy is remarkable for the very large size of the bunches, which are frequently twelve to eighteen inches long. It is a handsome fruit, the berries thickly set, (so much so as to need a good deal of thinning,) and it requires fire-heat to bring it to full perfection. _ Bunches very large, handsomely formed, with large shoulders, Berries large roundish. Skin thick, pale red or flame colour. Flesh firm, sweet, with a sprightly, very good flavour. 35. Rep CHassezas. Thomp. Lind. Fors. Red Muscadine. Mill. Chasselas Rouge. Duh. This grape a good deal resembles the White Chasselas, ex- cept that the berries are slightly coloured with red. Very rare- ly, when over ripe, they become a dark red. Bunches loose, not large ; berries medium size, round. Skin thin, at first pale green, but when exposed to the sun they be- come red. Flesh tender, sweet, and very good. Not very hardy. Il. Cultivation of the Native Grapes. ee The better varieties of the native grapes, as the Isabella, Ca- tawba, etc., are among the most valuable of fruits in the middle 248 THE GRAPE states. Hardy, vigorous, and productive, with very trifling eare they yield the farmer, and the common gardener, to whom the finer foreign sorts requiring much attention and considerable expense in culture, are denied, the enjoyment of an abundance of very good fruit. In the neighbourhood of New-York and Philadelphia their culture is carried to a large extent for sup- plying the markets, a single grower on the Hudson, (Dr. Un- derhill,) sending thousands of baskets to New-York annually. In this part of the country no fruit is more common than the Tsabella grape, and many families preserve large quantities for use during the winter months, by packing them away, @S soon as ripe, in jars, boxes, or barrels, between layers of cotton batting— in which way they may be kept plump and fresh till March. North of the 42° of latitude, and east of the Hudson river, these varieties, except in favourable situations, do not always succeed perfectly—the summers being frequently too short to mature their fruit, arid the winter injuring the vines ; but this may be guarded against by planting them against the south side of walls and buildings. In nearly all the middle and western states they thrive perfectly. But in many localities at the south, especially in Georgia, the fruit is very liable to rot be- fore ripening, and this is most successfully remedied by allow- ing the vines to run very high—in the tops of trees, or upon a very tall trellis. __ The varieties of native grapes at present grown are chiefly | either the finer sorts of wild species, or, which is most generally | the case, they are accidentally improved varieties, that have | sprung up in woods and fields from wild vines. They are, | therefore, but one remove from a wild state, and, as extensive ' trials are now being made by various cultivators to produce _ hew varieties from these, there is little doubt that in a few , years we shall have many new native sorts, combining the good | qualities of the best foreign grapes, with the hardiness of the , indigenous ones, and with also the necessary adaptation to the | various soils and climates of the United States. \ Garpen Cutrurr. The garden culture of these grapes is very easy. They grow with vigour in any soil not absolutely poor, and bear abundant crops in sandy or heavy soils, though being of grosser habit than many of the foreign grapes, they prefer a rather strong and rich soil. One of the first points to be attended to in planting them is to secure a perfectly sunny, open exposure, as it may always be assumed that, with us, no at- mosphere can be too bright or sunny for the grape ; for although it will make the most luxuriant and vigorous shoots in the shade of trees or buildings, yet the crops will be small and uncertain, and the berries will be 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 Ca- THE GRAPE. 249 tawba are so rampant in their growth, when young, that the in- dulgent and gratified cultivator is*but too apt to allow them to cover a large space. Experience, however, has convinced us that this is an error. For two or three seasons, vines of great size will produce enormous crops,* but they soon exhaust the supply of nourishment at hand, (which, indeed, it is difficult to supply again,) the vine becomes filled with useless, old wood, and speedily becomes unfruitful and worthless. About 6 or 8 feet apart we have found to be the best distance at which to plant the native grapes. Assuming the trellis to be 8 feet high, then each vine will extend either way 3 or 4 feet, covering a space 8 feet square. In this form, the roots and branches extending but a short distance, they may be kept in high vigour, and a state of constant productiveness, for a great length of time. . The system of pruning and training these grapes generally pursued is the upright mode, with the spur mode of training. The first seasons’ 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 of 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 of the trellis, are also stopped. The next year, the trellis being filled with the vines, a set of lateral shoots will bé 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 sprung, and a new lateral producing fruit will an- nually supply its 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 flavour, 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 produce very abundantly, as at first. | It cannot be denied that the renewal system of training, (see page 221,) is certain of yielding always the largest and finest fruit, though not so large a crop—as half the surface of the vine is every year occupied with young wood, to take the place of that annually cut out. What we have already stated, in page 222, respecting pruning will apply equally well here. Ifthe vine is fully exposed to the * * An old vine of the Isabella, still standing in these gardens, has produced 3,000 . clusters of grapes in a year. “y ory orsoned! aay SCE SL Terese ates id i le A AX Sob, Baca APRS FAT SPLASH FAG NP EET TH pacts ite nea 250 THE GRAPE. sun it will require very little summer pruning ; in fact, none, except stopping the young shoots three joints beyond the farthest bunch of grapes, at midsummer—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 makin new growth,) the larger and higher flavoured will be the fruit : careful experiments having proved that there is no more suc. cessful mode of impoverishing the crop of fruit than that of pulling off the leaves. The annual pruning of the hardy grapes is usually perform- ed during mild days in February or March—at least a month before vegetation is likely to commence. Many cultivators prefer to prune their vines in November, and, except for cold latitudes or exposures, this is undoubtedly the better season, Every third year, at least, the borders where the vines are growing should have a heavy top-dressing of manure. The vine soon exhausts the soil within its reach, and ceases bearing well when that is the case. We have frequently seen old and impoverished vines entirely resuscitated by digging in about the roots, as far as they extend, a very heavy top-dressing of slightly fermented stable manure. VINEYARD cuLtuRE. While many persons who have either made or witnessed the failures in raising the foreign grapes in Vineyards in this country, believe it is folly for us to attempt to compete with France and Germany in wine-making, some of our western citizens, aided by skilful Swiss and German vine- dressers—emigrants to this country, have placed the fact of profitable vineyard culture beyond a doubt, in the valley of the Ohio. The vineyards on the Ohio, now covering many acres, produce regular, and very large crops, and their wine of the different characters of Madeira, Hock, and Champagne, brings very readily from 75 cents to one dollar a gallon in Cincinnati. The Swiss, at Vevay, first commenced wine-making in the West, but to the zeal and fostering care of N. Longworth, Esq., of Cincinnati, one of the most energetic of western horticulturists, that district of country owes the firm basis on which the vine culture is now placed.* The native grapes—chiefly the Ca- tawba—are entirely used there, and as many parts of the middle __ * From an interesting letter on this subject which Mr. Longworth has kindly favoured us with, we gladly extract the following, knowing how much it will in- terest the practical reader. “T can scarcely now state the present extent of the culture of the grape for wine in this country. We have a large German population who are yearly plant- ing new vineyards, and I believe the Ohio river will be, in the course of the next century, as celebrated for its wine as the Rhine. Afier 30 years of experience, with vines from Madeira in the south, and the mountams of Jura in the north, and most of the intermediate latitudes, Iam satisfied that the foreign vine can \.never succeed with us. Nor do I believe in its acclimation. [| have cultivated ~~ fhe Chasselas for the table for 30 years, and it does not now succeed so well as it did the first few seasons that I had it. I have found two or three foreign varie- THE GRAPE. 251 states are quite as favourable as the banks of the Ohio for these varieties, the’much greater yield of these grapes leads us to be- lieve that we may even here pursue wine-making profitably. The vineyard culture of the native grape is very simple. ties that may be worthy of cultivation, and one that may make a wine equal to Madeira, but it produces small wood and will not bear a large crop. It was re- ceived from Prince under the name of the Missouri, but it is clearly a foreign grape, and I believe of the Pineau family. We must rely on our native grapes, and new varieties raised from their seed. Our best success, with present materials, will be with the Catawba grape, as we can make from it a wine equal to the best Hock, and with a finer aroma. I sent recently a sample of some Catawba wine to New-Orleans, and was offered the highest price of Hock wine if I would for- ward a quantity for sale. f The Isabella rots with us more than other grapes, and is only fit to make a sweet wine by adding sugar. I have made a fine, white, sweet wine from it, and have samples now 12 years of age. ‘The Ohio grape is, with us, quite as hardy as the Catawba and Isabella. It does not bear to be crowded, but requires the full bene- fit of the sun and air. Ideem it better for the table than for wine, as it is free from the hard pulp common to most of our native grapes. The cultivation of the grape at Vevay is on the wane, as they cultivate only one variety—the Cape grape—a native sort, otherwise known as the Alexander’s, or Schuylkill Muscadell. From it they may make a rough, red, acid wine. This same grape makes a wine resembling, and equal to, the Tenereiffe, when made without being fermented on the skins, and with the addition of brandy as is usual with the Tenereiffe. ' Ihave now 14 vineyards, under the management of Germans and Swiss, and containing about 70 acres. The wine meets a ready sale with our German popu- lation, at prices varying from 75 cents to one and a half dollars per gallon, by the gratify my Germans, I went to unnecessary expense in deep trenching. In a loose soil, bke mine, it can do no good; in a clay soil it is injurious to put the rich soil below and have from one to two feet of clay on the top. The root seldom gets to the rich soil, and grows too near the surface, which should be guarded against, as the fruit then suffers from the drought. Deep ploughing is better, and is not a twentieth part of the expense. Where a hill is steep, trenching and walling—or sod terracing, is necessary. I believe our best wine will be made in latitudes similar to ours. A location farther north may answer well if the ground be covered with snow all the winter, to protect the vine. It is to this cause that they are indebted for their success in the cultivation of the grape on the Jura mountains, in France. There is little doubt that the grape will bear better with us, and (judging from samples I have had from the first grower at the south,) will make a better wine here than in Carolina. ; ; ; There was lately published an absurd statement respecting the product of a vineyard at the south—that the pe was at the rate of 3,400 gallons of wine to the acre. This arose from a false calculation, made by measuring the yield of a single vine, which grew over the top of a tree, and calculating the product of the vineyard by the space occupied by the root of this vine! One favourable year I selected, from the best part of one of my vineyards, the fourteenth part of an acre, the product of which was 105 gallons—at the rate of 1,470 gallons per acre. The best crop I have ever seen, was here, at the vineyard of Mr. Hackinger, a Ger- man—about 900 gallons to the acre, from the Catawba grape. It was a truly gratifying sight to see, in the midst of the vintage, his aged father sitting in his arm chair, under the shade of a tree, in the centre of the vineyard, with his bot-. tle and glass “ just as he did in Germany.” We generally leave six feet between the rows, and use the plough, setting the plants 3 to 4 feet apart, and training them to stakes about 6 feet high. The Ger- hb b Bey 252 THE GRAPE. Strong loamy or gravelly soils are preferable—limestone soils being usually the best—and a warm, open, sunny exposure being indispensable. The vines are planted in rows, about six feet apart, and trained to upright stakes or posts asin Europe. The ordinary culture is as simple as that of a field of Indian corn—one man and horse with the plough, and the horse-cultivator, being able to keep a pretty large surface in good order. The annual pruning is performed in winter, top-dressing the vines when it is necessary in the spring ; and the summer work, stopping side shoots, thinning, tying, and gathering, being chiefly done by women and children. In the fermentation of the newly made wine lies the chief secret of the vigneron, and, much as has been said of this in books, we have satisfied ourselves that . careful experiments, or, which is better, a resort to the experi- ence of others, is the only way in which to secure success in the quality of the wine itself. Diszases. The mildew, which is troublesome in some dis- ‘tricts, is easily prevented by keeping the vine of small size, and by the renewal system of pruning, or,. never allowing the vine to bear more than two years on spurs from the same old wood. The beetles which sometimes infest the grape vines in sum- mer, especially the large brownish yellow vine beetle, (Pedid- nota punctata,) and the grape-vine flea-beetle (Haltica chalybea,) are very destructive to the foliage and buds, and the most effec- tual remedy is hand-picking when taken in time. . But we would also very strongly recommend again the use of open mouthed bottles, half filled, (and kept renewed,) with a mixture of sweet- ened water and vinegar, and hung here and there among the vines. Indeed, we have seen bushels of beetles, and other in- sects, destroyed in a season, and all injury prevented, simply by the use of such bottles. Varieties. There are yet but few varieties of our native grapes that are really worthy of cultivation. Adlum and Prince, in their treatises, describe quite a large number, but many of these are really quite worthless. In the following list will be found described all that we have yet been able to find of any value. Most of these as the Isabella, Catawba, Alexan- der’s, &c., are no doubt accidental seedlings from the wild Fox: man women and children do most of the labor, in tying the vines, trimming the lateral shoots, topping the fruit branches, ete. ie In our first experiments we generally used to add sugar to the juice, but our Germans, and indeed all foreigners, give the wine made without sugar the pre- ference. I have now Catawba wine made without sugar 20 years old, sound and still improving. The Catawba will convert from 8 to 10 oz. to the gallon, but when sugar is added it does not so readily fine itself. When I add sugar I mix it with the must as it comes from the press. The wines our climate will best pro- _ duce are the dry Hock wines ; though, from our dry Catawba wine, a skilful wine- cooper can make all the varieties of sparkling Hock, etc., equal to the imported. The best Champagne I have ever drunk was made by oneof my German tenants, from the Catawba grape.” ~ the late Judge Buel, by “whom it was raised and named. The original tree is still, we believe, growing in his garden near Albany. It is a good and regular bearer, and the crop is‘very handsome upon the tree. Branches slightly downy, leaves oval, flat. Fruit large, oval, slightly nar- | rowed on one side, towards | the stalk. Skin golden yel- low, with a beautiful pur- plish-red cheek, and covered with a thin white bloom. Stalk an inch long, pretty stout, very slightly inserted. Fig. 108. Jefferson. Suture indistinct. Flesh deep orange, (like that of an Apricot, ) parts freely, and almost entirely from the stone, which is long and pointed ; very rich, juicy, luscious and high flavoured, Hangs a fortnight on the tree. 22, Lawrenor’s Favovurrre. § Lawrence’s Gage. Lawrence’s Favourite is a fruit of high merit, raised by Mr. L. U. Lawrence, of Hud- son, N. Y., from a seed of the Green Gage. The exceedin congeniality to the plum of the soil of Hudson, which is almost a stiff clay, is fully attested by the seemingly spontaneous pro- duction of such varieties as this, the Columbia and several others, The general appearance of the fruit is like that of its parent, except that it is two or three Fig. 109. Lawrence’s Favourite. times as large. Tt hangs well on the tree, and its remarkable size, flavour and productiveness, a Sr WHITE OR YELLOW PLUMS. 281 will soon give it a place in every garden, and we think it de- serving our highest commendation. Specimen trees only 8 feet high, have borne abundantly with us this season. Lawrence’s Favourite forms an upright tree of thrifty growth, with dark green leaves, (which are rather below the medium size,) and upright growing short-jointed shoots. Young branch- es, downy. Fruit large, heavy, roundish, a little flattened at either end. Skin dull yellowish-green, clouded with streaks of a darker shade beneath, and covered with a light bluish-green bloom. 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, sprightly, vinous flavour, and one of the most delicious of plums. Stone five eighths of an: inch long, flat- tened; the flesh sometimes adheres a, little, when not fully ripe, but then separates freely. Ripens at the middle of Au- gust. 23. LucomBe’s Nonzsucu. Thomp. Lind. P. Mag. An English plum raised by Lucombe, of the Exeter Nursery. It is a large, yellowish-green clingstone fruit, of good quality, but, unless fully ripe, not very rich in flavour. Branches smooth. Fruit above medium size, roundish, shaped and coloured much like the Green Gage, but much more distinctly streaked with yellow and orange, and covered with a whitish bloom. Suture broad. Stalk straight, three fourths of an inch long, set in a wide hollow. Flesh pretty firm, greenish, rich, sweet mingled with acid, adheres to the stone. Bears well, and ripens about the middle of August. 24, Larce Green Davine. § Thomp. Knight’s Large Drying. Ken. A new late variety, raised, we believe, by Mr. Knight, and _ introduced here from the garden of the Horticultural Society, of London. It has produced fruit for the first time this season, scarcely giving us an opportunity of judging, but Mr. Thomp- son, the head of the fruit department, in that garden, describes it as of the first quality, bearing “ fruit as large as that of the Washington, which when perfectly ripened, is exceedingly rich.” The tree is vigorous, and the branches are smooth; the fruit large, round, i alanis a flesh yellowish, moderately 4 282 THE PLUM. juicy, rich and excellent, adheres to the stone. Ripens about the middle of September, and is a moderate bearer, 25. MuLBerry. Raised by Isaac Denniston, of Albany, and is likely to prove a desirable sort. The leaves are remarkably luxuriant, broad and crumpled. Fruit large, oval, somewhat narrowest towards the stalk. Skin pale, whitish-yellow, sprinkled with white dots, and dusted with a pale bloom. Stalk an inch long, rather slender, very slightly inserted. Flesh greenish-yellow, juicy, sweet and good ; adheres slightly to the stone. The latter is long and pointed. First of September. See . ew - ee i Sg vo a RT HN ROT ee 26. Mirasente. Thomp. Lind. O. Duh. Mirabelle Petite. Mirabelle Jaune. A very pretty little fruit, exceedingly orna- mental on the tree, the branches of which are thickly sprinkled with its abundant crops. The tree is small in all its parts, and although the fruit has a tolerable flavour, yet from its size and high perfume, it is chiefly valued for pre- serving. Branches downy. Fruit quite small, obo- vate, with a well marked suture. Stalk half an inch long, slightly inserted. Skin of a ) beautiful yellow, a little spotted with red at / maturity, and covered with a white bloom. Flesh orange, sweet, and sprightly, becoming Fig. 110. Mirabelle. dry when over-ripe, and separates from the stone, Ripens with the Green Gage. 27. ORANGE. Orange Gage, (of some.)* The Orange Plum is ‘a new variety, which we have recent- ly introduced, from the garden of Mr. Teller, of Rhinebeck, Dutchess co., N. Y. It is considerably disseminated about that locality, and undoubtedly originated there. It is only of second quality in flavour, but its extraordinary size, and showy appearance, as well as the abundance of its crops, will recom- mend it to all large planters of the plum. It jis, perhaps, the largest of all plums, and has a peculiar bronze gold colour. part of the country. As this has no resemblance whatever to the original type of this class, we drop that part of its name. * There is a great propensity for calling every plum of merit a Gage, in this WHITE OR YELLOW PLUMS. 283 Branches stout and smooth. Fruit very large, oval, flattened at both ends. Skin bronze yellow, marked with roughish white dots, and clouded with purplish red near the stalk. The latter is ‘ three-fourths of an inch long, rather rough, in- serted in a narrow round cavity. Flesh deep yel- low, a little coarse. grain- ed, but with acid flavour when fully ripe.. It ad- heres a little to the stone, which is much compress- edand furrowed. Ripens the last of August. 28. Saint Martin’s QuetscHeE. Thomp. A very late variety of Prune, recently. introdu- ced from Germany, and ~ likely to take its place among the select sorts. Hardy and a good bearer. Branches smooth. Fruit of medium size, ovate, or Oy : considerably broadest towards the stalk. Skin pale yellow [eee covered with a white bloom. Flesh . yellowish, with a rich and excel- lent flavour, and separates readily from the stone. The tree is a good bearer, and the fruit hangs a long while on the tree, but we fear that to the northward of this it may not — come to full maturity every season. Ripens the first of October, and will hang a month. Fig. 111. Orange Plum. « 29. Sauvt Carnerine. § Thomp. — | | Lind. O. Duh. | Among the fine old varieties of late plums, the St. Catherine 1s one of the most celebrated. In France it is raised in large quantities, in some districts making the most de. _ Fig. 112. St. Catherine. igs aod * 284 THE PLUM. licate kind of prunes. It is also much esteemed for preserving, and is of excellent quality for the dessert. It bears recularly, and abundantly in this part of the country, and deserves a place in every good garden. 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 to an inch or more long, very slender, inserted in a slight cavity. Skin very pale yellow, overspread with thin white bloom, and occasionally becoming a little reddish on the sunny side. Flesh yellow, juicy, rather firm, and adheres to the stone ; in flavour it ig sprightly, rich and perfumed. Ripens the middle and last of September. 30. SIAMESE. A curious growing variety, as its name indicates, in pairs, | attached on one side, and hanging by a common stalk. N early all the fruit on the tree exhibits this peculiarity, and grafts / taken from it continue its habit. The original seedling tree stands in the garden of Wm. Roe, Esq., of this place. . Branches long, slender, and smooth. Fruit mostly in pairs, distinct, but closely joined on one side, medium sized, obovate. Skin pale yellow, with a white bloom. Stalk rather long and slender, slightly inserted. Flesh yellow, juicy and sprightly, of second rate flavour, and adheres to the stone. Bears abun- dantly, and ripens about the 10th of September. 31. Wasuineron. § P. Man. Thomp. Lind. Bolmar. Bolmor’s Washington. New Washington. Franklin. The Washington undoubt- edly stands higher in general estimation in this country, than any other plum. Although not equal to the Green Gage and two or. three others, in high flavour, yet its great size, its beauty, and the vigour and hardiness of the tree, are qualities which have brought this noble fruit into notice every where. The parent tree grew originally on De- | Fig. 113. Washington. lancey’s farm, on the east side WHITE OR YELLOW PLUMS. 285 of the Bowery, New-York, but being grafted with another sort, escaped notice, until a sucker from it, planted by Mr. Bolmar,* a merchant in Chatham-street, came into bearing about the year 1818, and attracted universal attention by the remarkable beauty and size of the fruit. In 1821, this sort was first sent to the Horticultural Society of London, by the late — Dr. Hosack, and it now ranks as first in nearly all the European collections. ; ~The Washington has remarkably large, broad, crumpled and ‘glossy foliage, is a strong grower, and forms a handsome round head. Like several other varieties of plum, the frait~6f this, especially in sandy soils, does not attain its full perfection until the tree has borne for several years. We have measured them very often six inches in circumference, and once from Mr. Bol- mar’s original tree, seven and a quarter inches. - Wood light brown, downy. Fruit of the largest size, round- ish-oval, with an obscure suture, except near the stalk. Skin dull yellow, with faint marblings of green, but when well ripen- ed, deep yellow, with a pale crimson blush or dots. Stalk. scarcely three-fourths of an inch. long, a, little downy, set ina shallow, wide hollow. Flesh yellow, firm, very sweet and lus- cious, separating freely from the stone. Stone pointed at each end. Ripens from about the middle to the last of August. 32. Ware Imreratrice. Thomp. Lind. P. Mag. White Empress. Imperatrice Blanche. O. Duh. The White Imperatrice is but little known in this country. In the habit of the tree, appearance and flavour of the fruit, and season of maturity, it strongly resembles the St. Catherine, but is a freestone. It is not equal to the latter in flavour, though esteemed by some persons, neither does it hang well after ripening. Branches smooth. Fruit of medium size, obovate, a little flattened at the ends, suture rather obscure. Skin bright yel- low, covered partially with a thin white bloom, and spotted with a little red. Stalk a little more than half an inch long, set ina narrow cavity. Flesh yellow, very Juicy, crisp, sweet, and quite transparent in texture; separates freely from the stone, which is small and oblong. Ripe early in September. * Which he purchased of a market woman. ss alealil pie ene oe joe ; — ss aoe TT a MOT: ie I rT. SERENA IO ot ne THE PLUM. 33. Waite Macnum Bonum. Thomp. Lind. Egg Plum. } - Yellow Egg. of American White Egg. gardens. j Magnum Bonum. Yellow Magnum Bonum. } of many Dame Ambert. White Mogul. English Dame Ambert blanche. th Wentworth. gardens. Dame Ambert jaune. £: 4 White Imperial.* Impériale blanche. oo White Holland. Grosse Luisante. The White Magnum Bonum, or Egg Plum, as it is almost universally known here, is a very popular fruit, chiefly on ac- count of its large and splendid appearance, and a slight acidity, which renders it admirably fitted for making showy sweetmeats or preserves. When it is raised in a fine warm situation, and is fully matured, it is pretty well flavoured, but ordinarily, it is considered coarse, and as be- longing to the kitchen, and not to the dessert. é Branches smooth, long. Fruit of the largest size, measuring six inches in its longest cir- ; cumference, oval, narrowing a , good deal to both ends. Suture well marked. Stalk about an inch long, stout, inserted, with- out cavity, in a folded border. . Skin yellow, with numerous white dots, covered with thin white bloom—when fully ripe, of a deep gold colour. Flesh “Se yellow, adhering closely to the ee egies stone, rather acid until very ripe, when it becomes sweet, though of only second rate fla- Fig. 114, White Magnum Bonum. vour. 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. WHITE OR YELLOW PLUMS. 287 34, Wurre Damson. Thomp. Lind. Late Yellow Damson. Shailer’s White Damson. White Prune Damson. White Damascene. A-very pretty and pleasant little plumof thedamson class. In England it is thought of very little value, except for preserving, but here, where it matures more perfectly, it becomes a very | pleasant table fruit, and from its lateness, may be considered a very desirable variety. The long slender branches are loaded, so as to be pendant, with the weight of the abundant rich clusters of fruit. Branches smooth, and of thrifty growth. Fruit small, about an inch long, oval. Skin pale yellow, with a white bloom, and sprinkled with reddish brown spots at maturity. Stalk rather more than half an inch long, downy, inserted without depres- sion. Flesh adheres closely to the stone, yellow, and when fully ripe, of a rich, sprightly, sub-acid, agreeable flavour. Ripens about the last of September, and will hang, shrivelling some- what, until severe frosts. 35. Wuite Perpricon. Thomp. Nois. Perdrigon blanc. O. Duh. Maitre Claude. Brignole ? Avery sugary plum, which is largely cultivated in Provence, along with the Brignole, for drying, to form the celebrated Brignole prunes—so called from the little town of that name. Thompson, indeed, makes this and the Brignole synonymous, — but the French consider them distinct, the Brignole being larger, rather yellower, and dryer. It is probable that the difference is very slight. Branches downy. Fruit middle sized, oval, narrowing to- wards the stalk. Skin pale greenish-yellow, with numerous small white dots, and a few red spots on the sunny side—thinly coated with bloom. Stalk three-fourths of an inch long, slender. Flesh pale yellow, very sweet with a slight perfume, and ad- heres to the stone. Ripens last of August. : 36. YeLLow Gace, Prince’s. § P. Man. 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. 1. It is very common on the Hudson river, but we do not find any description of it in Manning or Kenrick. We have noticed that it is sometimes confounded, at Boston, with the Imperial Gage, which is really acer a AE Oe Aen eae apron gee pamponoess 288 THE PLUM quite distinct. Its great hardiness and productiveness, joined to its rich sugary flavour, make it a favourite sort. There is a tree in the gardens here, thirty years old, which still bears most excellent crops annually. Branches smooth, short-jointed, with glossy leaves, and form- ing a large spreading head. Fruit a little above medium size, oval, rather broadest towards the stalk. Suture a mere line. Skin golden yellow, a little clouded, and covered with a copious white bloom. Stalk an inch long, in- serted in a small round cavity. Flesh deep yellow, rich, sugary and melting, though sometimes rather dry; parts freely from the stone. Ripens rather early, about the first week in August. The growth of this plum is not only very different from the Im- perial Gage, but the fruit of the latter is readily distinguished by its abundant juiciness, its green- ish colour, and the superiour sprightliness of its flavour. Fig. 115. Prince’s Yellow Gave. 37. Yettow Gace, [of the English.] Thomp. Little Queen Claude. Mill. Lind. Petite Reine Claude. O. Duh. Reine Claude blanche. petite espéce. Small Green Gage. ) of some Gonne’s Green Gage. } English White Gage. j gardens. This plum, formerly known, we believe, as the Little Queen Claude, but which has now received the soubriquet of Yellow Gage, we suppose for good reasons, from the head of the fruit department, in the London Horticultural Society’s garden, is an old French variety, described by Duhamel. It is of smaller size than the true Green Gage, much inferior in flavour, and does not appear to us much worthy of cultivation, when that plum, the Jefferson, and Lawrence’s Favourite can be had. Branches smooth and rather long. - Fruit below medium size, round, with a distinct suture on one side. Stalk half an inch long, rather slender, inserted in a slight hollow. Skin pale yel- lowish-green, speckled with a few reddish dots, and overspread with a good deal of bloom. Flesh pale yellow, sweet, and pleasant, separates freely from the stone. Ripens about the middle of August. rex aBie RED OR PURPLE PLUMS. 989 Class IT. Red, Blue, or Purple Plums. 38. Asricotée Rover. Thomp. O. Duh. Nois The Abricotée Rouge, or Red Apricot plum, is a French va- riety, of rather pretty colour, but indifferent in flavour, and not comparable to several of our native sorts. Branches smooth. Fruit of medium size, oval, considerably flattened at each end. Stalk nearly an inch long, set ina slight cavity. Skin of a fine clear red in the shade, violet in the sun, covered with an abundant blue bloom. Flesh orange colour, sweet, but rather dry, and without much flavour; separates freely from the stone. Ripens the last of August.. 39. AmERIcAN WHEAT. A singular little plum, of second quality, received by us from the late Robert Manning. Branches slender, smooth, leaves quite small and light coloured. Fruit quite small, of the shape of a small bullet, dropping from the tree when ripe. Skin pale blue, covered with a white bloom. Stalk slender, half an inch long. Flesh greenish, melting, juicy, and sweet, adheres to the stone. Last of August. Bears abundantly. 40. Biue Gace. Lind. Mill. Azure Hative. Thomp. , Black Perdrigon. Little Blue Gage. An ordinary little round blue plum, the Azure Hdtive of the French, of sweet and pleasant flavour, and very hardy, but the most indifferent of allthe Gages. It béars most abundant crops every season, and we have found the seedlings to make good stocks. eo: Ca, Branches slender and downy. Fruit quite small and round, about three quarters of an inch in diameter. Skin dark blue, covered with light blue bloom. Stalk three fourths of an inch long. Flesh greenish, juicy, @ little acid, somewhat rich, and _ separates from the stone. Ripe the middle of August. 41. Brevoort’s Purpte. Foy. Ken. New-York Purple. Floy. Brevoort’s Purple Bolmar. Brevoort’s Purple Washington. Originated by Henry Brevoort, Esq., of New-York, from a 25 290 THE PLUM. stone of the Washington planted in 1819. It is a handsome and most productive plum, but appears to us to have been over- praised as regards its flavour, which is of second quality. Branches long, smooth. Fruit large, oval, suture distinct at the base. Skin reddish purple, or reddish, covered with a violet bloom. Stalk three fourths of an inch long, set in a deep but narrow cavity. Flesh yellowish,«soft, juicy, not very sweet, but with considerable vinous flavour, adheres closely to the stone. Ripe the first of September. 42. Brus Perpricon. Violet Perdrigon. Lind Blue Perdrigon. jee Perdrigon Violette. O. Duh. Brignole Violette. The Blue Perdrigon is a very old variety, having been intro- duced into England from Italy, as long ago as 1582. It is a sweet and pleasant plum, and is largely employed with the White Perdrigon in making the Brignole prunes. Branches downy. Fruit of medium size, oval, narrowing a little towards the stalk. Skin at first reddish, but becoming purple, sprinkled with many brown dots, and covered with a very thick whitish bloom. Stalk three fourths of an inch long, set in a small cavity. Flesh greenish-yellow, rather firm, sugary, rich and excellent, adhering to the stone. Last of August. 43. Buue Imperarrice. § Thomp. P. Mag. Impératrice. Lind. Mill. Véritable Impératrice. Violette. Impératrice Violette. O. Duh. The true Blue Imperatrice 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, obovate, tapering most towards the stalk. Stalk nearly an inch long, set in Fig. 116. Blue Imperatrice. a Slight hollow. Skin deep purple, RED OR PURPLE PLUMS. 291 covered with a thick blue bloom. Flesh greenish-yellow, pretty firm, rather dry, but quite rich and sugary, adhering closely to the stone. Ripens in October, and will hang, in sheltered situ- ations, till the middle of November. The so-called Semtana, or Blue Imperatrice of Boston, has been considered, until lately, as identical with this plum. It is an acid, rather harsh fruit, only fit for preserving, and should not, therefore, be confounded with the true Blue Imperatrice, which is sweet and excellent. . The growth of this spurious tree resembles that of the true Imperatrice, the fruit is oval, narrowing to the stalk, which, however, is scarcely more than half an inch long, very slender, and set without depression. Skin dark blue, with little bloom, flesh rather acid, and adheres to the stone. An abundant bearer, and hangs till late frosts. . This fruit, so well known about Boston, seems to agree with the figure and description of the Imperatrice Violette of the old Duhamel, and we doubt, therefore, the identity of the English and French Plums of this name. Duhamel, even in the dryer and finer climate of France, only says, “ assez douce pour une Prune tardive.” This will apply to the Imperatrice or Semiana, of Boston, but not to the Blue Imperatrice of the English. 44, Coover’s Lance. Coxe. Thomp. Cooper’s Large Red. Cooper’s Large American. La Délicieuse? Land. Coxe who first described this plum, says it was raised by Mr. Joseph Cooper, of New-Jersey, from a stone of the Orleans. He considers it as a fine large plum, but exceedingly liable to rot upon the tree, and we learn from Mr. Ives, of Salem, that the same complaint was made by former cultivators of this sort in his neighbourhood, where it is now nearly abandoned. It seems to be scarcely known now in this country—that is to say, in gardens*—as we have made diligent search for it, the last two years, without being able to obtain the fruit of the true sort. : Lindley describes a plum, La Déliceuse, as having been ‘brought from New-Jersey about 1815, and which was sold by Mr. Kirke, for a guinea a plant. And Mr. Thompson gives this fruit as identical with Cooper’s Large. We hope another season to be able to compare the two. aa Thompson’s description of the Cooper’s Large is as follows. * Some nurserymen here, we regret to say, do not scruple to fill large catalogues with the names of varieties which have no corresponding existence in their grounds. ae oo 292 THE PLUM. Branches smooth. Fruit purple, oval, of medium size, sepa- rates from the stone, of second quality, ripens at the end of September, and a great bearer. Coxe describes it as ripening in August, and of the’ largest size. The following is Lindley’s description of La Déliceuse, which we give in order to assist in identifying the two, if they prove really distinct. Branches long and smooth. Fruit oval, about two inches long, and one and three quarters in diameter. Su- ture rather broad, shallow, swelled a little more on one side than on the other. Stalk an inch long, slender, slightly inserted. Skin pale yellow.on the shaded side, but in the sun deep purple, full of brown specks. Flesh yellow, and separates from the stone. Juice peculiarly rich and abundant. Ripe in October, with the Imperatrice. 45. Cotumsia. § Columbian Gage. A noble plum, a contemporary of the Lawrence’s Favourite, already described, and like that, raised by Mr. Lawrence, of Hudson, from a pit of the Green Gage. It is a superb looking, and a rich flavoured variety—undoubtedly one of the finest of the large dark coloured plums. ‘The tree is re- markable for its very stout blunt shoots, large roundish leaves, and the spreading horizontal form of its head. It is also highly productive. Branches and upper side of the leaves downy. Fruit of the largest size, six or seven inches in circumference, nearly globular, one half rather larger than the other. Skin brownish purple, dotted with numerous fawn-coloured specks, and covered with much blue bloom, through which appears a red- dish brown tint on the Fig. 117. Columbia. shaded side. Stalk about an inch long, rather stout, inserted in a narrow, small cavity. Flesh orange, not very juicy, but RED OR PURPLE PLUMS. 298 when at full maturity, very rich, sugary and excellent ; it sepa- rates freely from the stone, except a little on the edge. The stone is quite small and compressed. Last of August. 46. Corsz’s ADMIRAL. A rather large, light purple plum, which, like the two or three following ones, was raised by Henry Corse, Esq., an intelligent cultivator, of the neighbourhood of Montreal, Canada. They are all well adapted to a northern climate. Branches quite downy. Fruit above medium size, oval, or a little obovate, considerably enlarged on one side of the suture. Skin light purple, covered with a pale lilac bloom, and dotted with yellow specks. Stalk nearly an inch long, hairy, slightly — inserted. Flesh greenish-yellow, juicy and sprightly, but se- cond rate in flavour, and adhering closely to the stone. A pro- lific tree. September. * | . 47. Corse’s Frecp MarsHat. Handsome in appearance. Skin lively purplish red. Fruit rather large, oval. Stalk rather slender, three-fourths of an inch long, slightly inserted. Flesh greenish-yellow, juicy, but a little tart, adheres closely to the stone, which is long, and pointed at both ends. Ripe middle and last of August. 48. Corse’s Nota Benz. Ken. This is the best of Mr. Corse’s varieties that have been proved in the United States. ' Branches smooth. Fruit of rather large size, round. Skin pale lilac or pale brown, often dull green on the shaded side, | with much light blue bloom. Stalk half an inch long, set in a round hollow. Flesh greenish, rather firm, juicy, sweet and rich, and separates from the stone. The tree is a very great bearer, and is very hardy. First of September. 49. CruGer’s Scar.et. § Cruger’s. ye Cruger’s Seedling. Cruger’s Scarlet Gage. _ An exceeding delicate and beautiful dessert fruit, raised from seed, by Henry Cruger, Esq., of New-York, and first. dissemi- nated from the gardens here. Its mild and agreeable flavour is preferred by many who do not like the more luscious plums, and its sure and abundant crops render it a favourite on light soils, where the curculio destroys — less hardy. Mr. Ives in- THE PLUM. forms us, that with him, it is less liable to drop from the tree than any other sort. Branches downy. Fruit rather larger than a Green Gage, roundish- oval, with an obscure suture. Skin, when fully exposed, a lively red, but | usually a bright lilac, covered with a thin bluish bloom; and speckled with numerous golden dots; in the shade it is pale fawn-coloured on one side. Stalk half an inch long, set in a shallow depression. Flesh deep orange, not very juicy nor rich, but with a very agreeable, Fig. 118. Cruger’s Scarlet. mild, sprightly flavour. It hangs well after ripening. Last of August. 50. Cuerry. Thomp. Coxe. Early Scarlet. Myrobolan. : Virginian Cherry. of European De Virginie. gardens. — D’ Amérique Rouge. Prunus Myrobolana. O. Duh. Lind. Prunus Cerasifera. Pursh. Miser Plum, of Hoffy. The Cherry Plum, or Early Scarlet, is a very distinct species. It has been considered a native of this country, but we doubt this, and think, with Pursh, that it is only found here’ in the neighbourhood of houses. The tree grows pretty rapidly, forms a small, bushy head, and is easily recognized by the slender- ness of its branches, and the smallness of its leaves. It bears the greatest profusion of snowy blossoms in the spring, which from the early date at which they appear, are rather liable to be cut off by frost. There are several varieties produced from seed, but that most common here, is round, about an inch in diameter, of a lively red, with very little bloom, and a very slender, short stem, set in a harrow cavity. On the trees they resemble cherries, rather _than plums. The flesh is greenish, melting, soft, very juicy, with a pleasant, lively, sub-acid flavour—neither rich nor high flavoured, and adheres closely to the stone. The stone is oval, and pointed. It ripens about the middle of J uly, before most other plums, and this, and its pretty appearance at the dessert, are its chief merits. Branches smooth. The common cherry plum, or Myrozonan, of Europe, is - marked suture running along one RED OR PURPLE PLUMS. 295 rather larger, and shaped like a heart. In all other respects the same. Gotpen Cuerry Puum. Mr. Samuel Reeve, of Salem, New- Jersey, has produced a seedling of the cherry plum, which is worthy of notice.* It is heart-shaped, yellow, speckled with scarlet in the sun, but of a glossy waxen yellow in the shade. The habit of the tree is exactly that of the common cherry plum, but as it is a very abundant bearer, and ripens early in July, Mr. R. has found it one of the most profitable plums for the market. It is worthy of more extensive trial. 51. Con’s Late Rep. § Thomp. Lind. Saint Martin. of the Saint Martin Rouge. § French. Prune de ja St. Martin. Novis. This plum (which should properly be called the St. Martin’s, though as it was also claimed to have been raised by an English nurseryman, it seems difficult to rid it of that title,) proves, with us, to be an exceedingly valuable, late variety. Indeed, it is so late, that we fear, to the north of this, it would not come to ma- turity. It grows vigorously, bears regularly and heavily, and would prove a valuable market fruit. The flavour is excellent. Branches downy. Fruit of me- dium size, nearly round, with a well side. Skin light purplish-red, with a thin blue bloom. Stalk pretty stout, three-fourths of an inch long, set nearly even with the surface. Flesh yellowish, rather firm and crisp, juicy, with a rich vinous flavour, separating almost entirely from the Fig. 119. Coe’s Late Red. stone. October and November. 52. Cueston. ‘Thomp. Lind. Matchless. Lang. ; Diapreé Violette. 2 ac. to Violet Diaper. ‘ Thomp. A pleasant, early plum, but superseded now by better ones. Branches downy. Fruit rather small, oval. Skin dark purple, * Described in Hoffy’s Orchardist’s Companion, (Philadelphia,) as the MARKET PLUM. 296 THE PLUM. with a blue bloom. Stalk quite short, set without depression. Flesh yellow, firm, sweet, and rather sprightly, separating from the stone. Last of July, and first of August. 53. Denniston’s Rep. A strikingly handsome, new seedling, which has newly come into bearing, in the celebrated plum orchard of the gentleman Whose name it bears, at Albany. Branches smooth, dark coloured. Fruit rather large, round- ish-oval, narrowed towards the stalk. Suture running half round. Skin of a beautiful light red, sprinkled with many small, fawn-coloured dots, and dusted with a very light bloom. Stalk very long and slender, slightly inserted. Flesh amber colour, juicy, rich, and sprightly, with an excellent flavour, It separates from the stone, which is small, oval, and compressed. Last of August. 54. Domine Dutt. § Floy. Thomp. German Prune. Man. and of some Dutch Prune. § American gardens. Dutch Quetzen. This good American prune was raised from a seed brought from Holland, by the Rev. Mr. Dull, a Dutch minister, who afterwards resided at Kingston, N. Y. The parent tree was the common Dutch prune, which this strongly resembles. The same gentleman’s little’ parcel of plum stones from « Jader- land,” it will be remembered, gave origin to Bleecker’s Gage, one of the finest of our yellow varieties. Branches long and smooth. Fruit of medium size, long- oval, with little or no suture. Skin very dark purple, nearly black, dusted with some blue bloom. Stalk nearly an inch long, inserted with very little cavity. Flesh yellow, quite juicy at first, but if allowed to hang on the tree becomes dry, rich and sweet; it adheres closely to the stone. A pro- digious bearer, and a really Fig. 120. Domine Dll good fruit. September. RED OR PURPLE PLUMS. 297 55. Damson. Thomp. f fi ; : 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 con- tains this tree, and thousands of bushels are annually sold in the market for preserves. The tree is enormously. productive, but in the hands of careless cultivators is liable to be rendered worthless by the knots, caused by an insect 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, covered 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 Suropsuire or Prune Damson is an English purple va- riety, rather obovate in figure, but little superiour to our com- mon sort. The Sweet Damson resembles the common Dam- . son, and is but slightly acid. 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 enormous, crops,*and will hang on the tree till the middle of November, oe weeks after the common Damson, uninjured by the early rosts 56. Duanz’s Purple FRENCH. Sick Man. Ken. A superb looking purple fruit of the largest size, and of very fair quality,—occasionally, in warm dry seasons, first rate. It was imported from France by James Duane, Esq., of Duanes- burgh, N. Y., but without a name, and is now generally known under the present title. We have seon this fruit, about Albany, confounded with the Purple Magnum Bonum. ‘The tree is easily known by the gray appearance of the wood, and large leaves, which are unusually woolly on the under surface. It is a highly attractive dessert fruit, ripening rather before the plum season, and bearing well. Tn et en cana ne ee ee 298 THE \PLUM. Branches very downy. Fruit very large, oval or oblong, considerably swol- len on one side of the suture, Skin reddish-pur. ple in the sun, but a ver pale red in the shade, sparingly dotted with yel- low specks, and covered with lilac bloom. Stalk three-fourths of an inch long, slender, set in a nar- row cavity... Flesh amber coloured, Juicy, sprightly, moderately sweet, adheres partially to the stone, Ri- pens with the Washington, (or a little before,) about the 10th of August. Fig. 121. Duane’s Purple. 57. Dtamonp. Thomp. Man. A very large plum, but exceedingly coarse in flavour, and of no value, except for cooking. It grows thriftily and bears regularly and abundantly with us, and is very showy on the tree, but it is, otherwise, scarcely third rate. It was raised from seed, by an Englishman, in Kent, named Diamond. Branches long, downy. » Fruit of the largest size, oval, shaped like an Egg Plum or Magnum Bonum. Skin black, covered with a blue bloom. Stalk three-fourths of an inch long, set in a narrow cavity. Flesh deep yellow, coarse-grained, and rather dry—a little acid, and without flavour ; separates from the long pointed stone. [The author of the American Orchardist says, “flavour superior all 58. Diapréz Rover. § Thomp. Poit. O. Duh. ac. to Thomp. mms. Roche Corbon. Imperial Diadem. The Diapreé Rouge, or Red Diaper, is a very large and handsome French plum. Mr. Thompson considers it synony- mous with a fine English variety, better known here ‘as the Mums, or Imperial Diadem. As the Mimms plum has been fully tested by us, and proves to be a frst rate fruit in all re- WHITE OR YELLOW PLUMS. 299. spects, in this climate, we give the following description and outline drawn from the fruit, as produced by us. A rather slow grower, branches almost smooth. Fruit large, obovate. Skin of a reddish-purple, with a few golden specks, . and a light blue bloom easily rubbed off. . Stalk three-fourths of an inch - long, slender, hairy, slight- ly inserted. Flesh pale green, juicy, very melting, rich and delicious ; separa- ting from the stone, which is quite small. Last of August. | The Diapreé Rouge is described by. Poiteau as | having a thick, rather bit- ter skin, exactly the op- posite to that of the fruit we have described. It is probable, however, that our climate, more favour- able for the plum, may produce it in greater per- fection. Fig. 122, Red Diaper. 59. Exrrey. Coxe. Man. Elfry’s Prune. _ A native plum, first described by Coxe. It belongs to the class of prune plums, with dry, sweet flesh, and is much es- teemed by many persons. The tree is thrifty, with rich glossy leaves, and bears to a fault. Branches smooth. Fruit rather below medium size, oval. Skin blue. Flesh greenish, very sweet, dry and firm, parting very freely from the stone—indeed, often splitting open when fully ripe. sere 60. ForserincHam. ‘Thomp. Lind. Mill. Sheen. Grove House Purple, An old English plum of good quality. It is not unlikely that it originated at Sir William Temple’s seat—Sheen, in Surrey, where, according to Lindley, it was grown before 1700, under the name of the Sheen plum. ; Branches smooth. Fruit of medium size, obovate, with a SrenaenmanieinesOlasaiemmsierscnmeessoeee a ee a nee ott - 300 THE PLUM. distinct suture. Skin purple, where exposed, but in the shade reddish, sprinkled with small specks, and covered with a pale blue bloom. Stalk an inch long. Flesh pale greenish-yellow, juicy, sprightly, and rich, separating from the stone. Ripens about the middle of August. 61. Frost Gace. § Pom. Man - Frost Plum. A most valuable late plum, scarcely yielding to any other late variety in the excellence of its flavour. It appears to have ori- ginated in Fishkill, Dutchess co., N. Y., where it has, for many years past, been most extensively cultivated for market. Before fully ripe it abounds with sprightly, sub- acid juice, and is highly esteemed for preserving, and when mature is a sweet and luscious fruit for the dessert. It will hang on the tree till very late frosts, The tree is a tall upright grower, with smooth and rather slender shoots, and bears abundantly. The fruit is in perfection about the first of October, and from its lateness and good quality commands from two to five dollars a bushel, even when hundreds of bushels are sent to New-York market at once.* Branches smooth. Fruit rather below — Fig. 123. Frost Gage, medium size, roundish-oval, with a distinct suture on one side. Skin deep purple, with a few brown specks, and a thin bloom. Stalk half to three-fourths of an inch in length, inserted with little or no depression. Flesh greenish-yellow, juicy, sweet, rich and melting, adhering to the stone. 62. GoutatH. Thomp. Lind. Caledonian, (of some.) Saint Cloud. Steers’s Emperor. Wilmot’s late Orleans, wa large and handsome plum, not quite first rate, but well de- serving cultivation. It is easily distinguished from the Necta. rine plum, with which it has been confounded by its gray, very downy shoots. It bears fine crops. .., Highteen hundred dollars have been received by a single farmer in this vicinity, for a Single season’s crop of this plum. aving some affinity to the Damson, it is, in some districts, liable to the knots, but trifling care will soon banish this enemy. : RED OR PURPLE PLUMS. | 301 Fruit large, roundish-oblong, enlarged on one side of the suture. Skin a fine deep red, approaching purple, a little paler in the shade, dusted with a thin blue bloom. Stalk three quar- ters of an inch long, deeply inserted in a well marked hollow. Flesh yellow, adheres considerably to the stone, rather juicy, with a brisk, sprightly flavour. Last of August. 63. Gwatse. Thomp. A fruit little known out of New-Jersey, where, we believe, it isa native. We received it from Thomas Hancock, of Burling- ton, N. J. It is large, showy and prolific, and about the quality of the Red Magnum Bonum. Branches nearly smooth. Fruit large, regularly formed, obo- _ vate, with scarcely any suture. Skin rich, dark purple, cover- ed with blue bloom. Stalk rather slender, not quite an inch long, slightly inserted. Flesh yellow, juicy, of sprightly fla- your, mixed with a slight acid, and adheres to the stone. Second quality. Middle of August. * 64. Hotzanp. Pom. Man. Ken. Blue Holland. Holland Prune. A pleasant, late plum, of second quality, handed down from the old Dutch gardens of New-York, and perhaps, originally brought over by the first settlers of that city. Branches downy, rather slender. Fruit round, slightly flat- tened. Skin blue or light reddish-purple, covered with a blue bloom. Stalk set in a small cavity. Flesh juicy, melting, sweet and pleasant, separating freely from the stone. It hangs a long while on the tree, to which the stalk adheres rather closely, ripening from the last of August to the middle of Sep- tember. 65. Horse Prum. Thomp. Foy. Large Early Damson. i of Prince. Sweet Damson. and Ken. A very common and inferiour fruit, which reproduces itself from seed, and is almost naturalized in the gardens of the middle states. The seedlings make good stocks for the nursery. Branches downy. Fruit of medium size, oval, with a deep suture on one side. Skin purple in the sun, reddish on the shaded side, with blue bloom. Flesh greenish-yellow, rather dry and acid, separates from re Last of August. i 4 a cf | ¥ i if t 4 i iy i a! yy | | THE PLUM. 66. Howett’s Earty. This is a very desirable early fruit, ripening about the 20th of July, a few days before the Morocco. It takes its name from Mr. B. Howell, of Newburgh, N. Y., who brought the parent tree when a sucker, from Virginia. It appears to us unlike any other described variety. The fruit is remarkably fragrant. Wood slender, gray and downy. Leaves small, oval, downy. Fruit rather below medium size, oval, without any suture, a little angular. Stalk slender, three-fourths of an inch long, set even with the surface. Skin light brown, often greenish-yellow on the shaded side, covered with a thin blue bloom. Flesh am- ber coloured, melting, juicy, with a sweet and perfumed flavour, separates from the stone, which is quite small and oval. Very productive. 67. IckwortH Imperatrice. § Thomp. Knight’s No. 6. The Ickworth Imperatrice was raised by Mr. Knight, of Downton Castle, and is a hybrid between Blue Imperatrice and Coe’s Golden Drop. It is one of the numerous recent and valu- able additions to the class of late plums, prolonging this form- erly fleeting fruit the whole autumn. It hangs a long while on the tree, and if gathered and wrapped in soft paper, will keep _many weeks—much longer than any other variety, and is, per- haps, one of the best late dessert sorts. Branches smooth. Fruit rather above medium size, obovate. Skin purple, peculiarly traced or embroidered with streaks of golden fawn colour. Stalk moderately long and thick. Flesh greenish-yellow, sweet, juicy and rich, mostly adhering to the stone, which is rather small. Ripens early in October, and may be kept till Christmas, gradually becoming dryer and more sugary. It will, even if laid away in paper ina dry place, be- come an excellent prune, and it has been found in this state, and with an excellent flavour, the next summer. _ 68. Iratian Damasx. Lind. Damas d’italie. O. Duh. Thomp. Branches smooth. Fruit middle sized, nearly round, a little flattened at the base, and having a well marked suture extending from the stalk to the apex. Stalk half an inch long, slender, inserted in a small round cavity. Skin violet, becoming brown when fully ripe. Flesh yellowish-green, firm, and separates clean from the stone. Juice very sweet and high flavoured. Stone oval, rather thick. End of August. [Lindley’s Guide.] RED OR PURPLE PLUMS. . See To this we will add that the Morocco (with downy shoots) is often mistaken for this plum in this country. 69. LomBarp. Ken. Bleecker’s Scarlet. Beekman’s Scarlet. The Lombard is an exceedingly pretty plum, of pleasant fla- your, and it has qualities that will always make it popular ;— great hardiness and productiveness, and the power of holding its fruit uninjured in those light sandy soils where most other sorts are punctured and fall by the curculio. — It was called the Lombard plum by the Massachusetts Horti- cultural Society, in compliment to Mr. Lombard, of Springfield, -Mass., who first brought it into notice in that state; and it is said to have been received by him from Judge Platt, of Whitesborough, ~ N. Y., who raised it from seed. But it was previously well known here by the name of Bleecker’s Scarlet. Never having been described under that name, how- ever, we adopt the present title. The tree has strikingly crumpled leaves, thrifty, bright purple, glossy shoots, and grows with much vigour. Branches smooth. Fruit of medium size, roundish-oval, slightly flattened at either end; suture obscure. Stalk quite slender, scarcely three-fourths of an inch long, set in a broad, ab- ruptly narrowing cavity. Skin deli- cate violet red, paler in the shade, dot- ted with red, and dusted thinly with bloom. Flesh deep yellow, juicy, and pleasant, but not rich; adhering tothe © Fig. 124. Lombard. stone. Middle and last of August. 70. Lone ScaRLet. Scarlet Gage. Red Gage, (incorrectly, of some.) A bright red, oblong fruit, very handsome upon the tree, which usually hangs heavy laden with its fruit. It is a native of this part of the Hudson, and has been disseminated by us. It is a little tart, and of second rate flavour, but it is highly valued for the bright red transparent jelly, that is made from the fruit, surpassing that of any other variety. iiaiey Shoots downy. Fruit of medium size, oblong-obovate, swol- len on one side of the suture, and tapering to the stalk. Skin bright red in the sun, pale yellowish-red on the shady side, Sere tiaeteeetesissntPimrestemetayterenreeeee ne ee ——— Se eae Tes ee een men Perea — aaa Sel eens age a NI en aT 304 THE PLUM. covered with a fine lilac bloom. Stalk three-fourths of an inch long, set in a narrow cavity. Flesh deep yellow, juicy, acid at first, but, if allowed to hang, it becomes rather rich and sweet. It adheres to the stone. Last of August. 71. Ortzans. Lind. Thomp. Monsieur. of the Monsieur Ordinaire. : French. Old Orleans. Red Damask. The most popular English market plum, being hardy and uniformly productive. It is not generally cultivated here, being considered a second rate fruit, and is supplanted by better Ame- rican sorts. As a kitchen fruit, it is chiefly esteemed. Branches gray, and very downy. Fruit middle sized, round, a little enlarged on one side of the distinct suture. Skin dark red, becoming purple in the sun. Stalk little more than half an inch long, set in a wide hollow. Flesh yellowish, sweet, mixed with acid, and separates freely from the stone. Ripens a little after the middle of August. 72. OrteaNns, Harty. Thomp. Lind. New Early Orleans. Monsieur Hatif. New Orleans. , Monsieur Hatif de t of the Grimwood’s Early Orleans. Montmorency. French. Hampton Court. J The Early Orleans is very near like the foregoing in all re. spects, except that it ripens ten days earlier—about the first of August here, with the Moroceo—which makes it far more desi- rable. Branches downy. Fruit of the size-and colour of the common Orleans, a little more oval, and with a more shallow suture. Stalk sometimes half an inch long and stout, some- times longer and more slender, set in a moderate hollow. Skin a little marbled. Flesh yellowish-green, of brisk flavour, rather _vicher than the old Orleans, and separates from the stone. A good bearer. Witmor’s New Earty Orueans, (Wilnot’s Large Orleans, &c.,) so strongly resembles the foregoing in appearance, time of ripening, etc., as to be scarcely worthy of a separate description. 73. Orteans, Surrn’s. § Pom. Man.* Violet Perdrigon. : incorrectly, of some Red Magnum Bonum.§ American gardens. Smith’s Orleans, the largest and finest of this class of plums, * Described, by an error in the Pomological Manual, as a freestone. RED OR PURPLE PLUMS. 305 is a native variety raised from the old Orleans about 20 years ago by Mr. Smith, of Gowanus, Long Island. It is one of the most vigorous of all plum trees, making straight, glossy, red- dish-purple shocts, seven or eight feet long in the nursery, with dark green, crimped leaves. It bears regularly and well, in almost any soil, its fruit is large and handsome, and has that blending of sweet and acid in its flavour, which renders it, to our taste, one of the most agreeable of all plums. It is deservedly a fa- vourite in American gardens. Fig. 125. Smith’s Orleans. 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, in- serted in a deep narrow cavity. Skin reddish-purple, covered with a deep blue bloom. Flesh deep yellow, a little firm, very juicy, with a brisk, rich vinous flavour, (not sweet and cloy- ing,) and adheres to the stone. Ripens from the 20th to the last of August, and hangs for some time on the tree, becoming very dark in colour. By an error, this variety was sent out from the gardens here for several years, as the Violet, or Blue Perdrigon, a smaller, and very different fruit, and bears this name still, in some col- lections. 74. IsaBELLA. Thomp. This is an attractive looking English plum, of a fine red co- lour, and of good flavour, though scarcely so beautiful as the coloured plate in the Pomological Magazine would lead one to suppose ; but well worthy of a place in a large collection. Branches quite downy and gray, like those of the Orleans. Fruit medium size, oval, rather narrower towards the stalk, Skin dark dull red in the sun, paler in the shade, and thickly sprink- led with darker coloured dots. Stalk three-fourths of an inch long, a little hairy, set in a moderate hollow. Flesh yellow, rich, juicy, with a smart flavour, and adheres .to the pointed stone. Last of August. joel deen AAO, ARmee Nn aggrennoreneen narwcoape THE PLUM. 75. Kirxe’s. Thomp. Lind. Kirke’s plum is a variety which came to us from England, where it was first brought into notice by Mr. Kirke, the nur- seryman at Brompton. Its excellent flavour and productiveness will bring it into favour here. The sort usually known in our nurseries under this name, is incorrect. In general appearance it resembles a good deal the Reine Claude Violette, or Purple Gage. Branches smooth. Fruit of medium size, round, with very little suture. Skin dark purple, with a few golden dots, and coated with an unusually thick blue bloom, which adheres pretty closely. Stalk three-fourths of an inch long, inserted in a very slight depression. Flesh greenish-yellow, firm, and very rich in flavour. It separates freely from the stone, which is flat and broad. Ripens the last of August and first of September. 76. Morocco. § Thomp. Lind. Early Morocco. ' Black Morocco. Early Black Morocco Early Damask. Mill. Black Damask. Fors. Italian Damask, (incorrectly, of some.) * One of the very best of the early purple plums, ripening at the beginning of August, ten days before the Washington, and therefore worthy of a place, even in small gardens. It is a moderate bearer. ; Branches downy. Fruit of medium size, roundish, with a shallow suture on one side, a little flattened at both ends. Skin dark purple, covered with a pale thin bloom. Stalk half an inch long, rather stout. Flesh greenish-yellow, adhering slight- ly to the stone, juicy, with a smart, rich flavour, becoming quite sweet at maturity. 77. Nectarine. Thomp. Lind. Caledonian. Peach Plum. ; Howell’s Large. Prune Péche. Nois. Poit. Jenkins’ Imperial. Louis Phillipe. A noble looking fruit, probably of English origin, and so large as to be called the Peacn Prum* by the French. Its size, and handsome appearance, will always give it a place in the plum orchard, but "it must be confessed that it will hardly rank as a first rate dessert fruit, being decidedly inferiour to the Columbia, * The White Perdrigon is also sometimes called prune péche RED OR PURPLE PLUMS. 307 a plum of even largerdimensions. The young trees are readily known by their straight, large, blunt purplish shoots, nearly smooth, and not gray and downy, like those of the Goliath. Fruit of the largest size, regularly formed, roundish. Stalk about half an inch long, rather stout, and set in a wide shallow depression. Skin purple, dusted with a blue bloom. Flesh dull greenish-yellow, becoming tinged with red at maturity, a little coarse grained, with a rich, brisk flavour, and adhering partially to the stone. A good and regular bearer. Ripens about the 15th of August. ; Mr. Rivers has lately sent to this country trees of the Peacu Pium, which he says is the Prune Péche of Brittany, superiour to, and quite distinct from the Nectarine. 78. Pricoce DE Tours. § O. Duh. Thomp. kapas, a Pay arly Violet. : Vislovie Hatives ; Lang. Lind. _ Noire Hative. : Violet de Tours. Perdrigon Violet. 2 encorrectly Blue Perdrigon. § of some. 1 The Early Tours plum is yet very little known in the United States, but deserves a more general trial, as it is esteemed abroad as an excellent very early plum, ripening the last of. July, among the first of the season. ; ee Branches downy. Fruit rather more than an inch in diame- ter, oval, with a shallow suture. Skin deep purple, covered with a thick azure bloom. Stalk half an inch long, set in a narrow cavity. Flesh at first greenish, but becoming dull yellow at maturity; a little fibrous, but juicy, sweet, melt- ing, and slightly perfumed ; it adheres considerably to the stone. 79. Purpre Favourite. § _ 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 Fig. 126. Purple Favourite. here, and was planted by the / i 308 THE PLUM. 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 Favourite, when in perfection, is not surpassed by any other plum in luscious flavour. It is more juicy and melting than the Purple Gage—and has some affinity to the Diapreé 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 juicy, tender, melting, with a lus- cious sweetness. Parts freely from the stone, which is very small and roundish. Begins to ripen about the 20th of August, and will hang for a fortnight on the tree. This is known, incorrectly, as the Purple Gage, in some parts of the country. 80. PurPLe Gace: § Lind. Pom. Mag. Reine Claude Violette. Thomp. Nois. Die Violette Koning Claudie. Sickler. Violet Queen Claude. The Purple Gage holds the first place for high flavour among purple plums abroad. Athough it is as well known in France under the title of the Reine Claude Violette, as in Eng- land under that of the Purple Gage, yet its native country is not precisely determined. 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, Fig. 127. Purple Gage. rather thick, set in a narrow cavity. Skin a little thick, violet, dotted with pale yellow and covered with light blue bloom. Flesh greenish-yellow, rather firm, rich, Sugary, and very high flavoured, separates from the stone, which is oval and com- pressed. Ripens rather late, and will hang on the tree—shriv- elling a little, but not cracking—all the month of September. RED OR PURPLE PLUMS - a4) 81. Ponp’s SEEDLING. Pond’s Purple. Ken. A productive plum of only second quality. It was orought into notice by Mr. Samuel Pond, a nurseryman near Boston, put the original tree grew in the garden of Henry Hill, Esq. in the city of Boston. Branches downy. Fruit middle sized, roundish. Skin purple. Stalk short. Flesh yellowish, rather dry, separates from the stone, sweet, mingled with acid, of tolerable flavour. Ripens early in August, and hangs a long time. = 82. Peoty’s Earty Buve. This is a native fruit, of medium quality, which we received from Mr. Manning. Branches very downy. Fruit middle sized, oblong, suture scarcely visible. Skin very dark blue, covered with light blue bloom. Stalk short, uneven. Flesh yellow, of pleasant flavour, adhering partially to the stone, which is not large, but rather bluntly terminated. Ripens about the 10th of August. 83. Prune D’Acen. Nois. D’ Agen. Thomp. Agen Datte. Prune d’Ast. St. Maurin. Robe de Sergent. Prune de Brignole, (of some.) A French prune, of good quality, chiefly used for drying or preserving. Branches smooth, leaves narrow. Fruit of me- dium size, obovate, flattened on one side. Skin purple, with a blue bloom. Stalk short. Flesh greenish-yellow, sweet. \ It is a freestone, and makes an excellent prune. It ripens late in September, and bears prodigious crops. 84. Prune, Mannine’s Lone Buve. § Large Long Blue. - Man. : Manning’s Long Blue. Manning’s Long Blue Prune, we received from the late Mr. Manning, with the account that it was had by him without a name, from Landreth’s Nursery, Philadelphia. It is undoubt- edly a seedling of the common Quetsche, and is one of the best of this family of plums. Its large size, long keeping, and late- ness, added to the fact that it bears most abundant crops, make it a good market fruit. . | | ath ON Ratan eerie wD. aesmeatnns mapas THE PLUM. “ Branches smooth. Fruit $= quite large, long-oval, a little one-sided, with an obscure suture. Stalk very long, and slender, set in a very trifling depression. Skin dark pur- ple, with a thick blue bloom. Flesh greenish-yellow, firm, rather juicy, witha sweet, sprightly, pleasant flavour. It separates pretty readily from the stone, which is long and pointed. First to last of September. Ripehs gradu: ally, and bears carriage well. “85. QueEN Motuer. Thomp. Ray. Lind, Red Queen Mother. Pigeon’s-Heart. Damas Violet. A neat little reddish plum, ms long known in European Fig. 128. Manning’s Long Blue Prune. gardens. Branches smooth, rather feeble in growth. Fruit rather small, round, about an inch in diameter. Skin dark, purplish-red in the sun, pale red- dish amber in the shade, with many reddish dots. Stalk half an inch long. Flesh yellow, sweet and rich, separating freely from the stone, which is quite small. _ September. 86. QuETscHE, on GERMAN Prune. Thomp. Common Quetsche. Zwetsche. True Large German Prune. Quetsche Grosse. Turkish Quetsche. Prune d’Allemagne. ac. to Leipzic. Quetsche d’Allemagne Grosse. { Thomp Sweet Prune. Damas Gros. Damask. ; Covetche. Imperatrice Violette. : Imperatrice Violette Grosse. ? incorrectly, of some. Damas Violet Gros. So many plums are cultivated under the name of German Prune, that it 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 of plums, of fair quality for the table, but most esteemed for dry- RED OR PURPLE PLUMS. 311 ing and preserving—abundant bearers, and hanging long on the tree. The common German Prune is described as follows. Branches smooth. Fruit long-oval, near two inches long, peculiarly swollen on one side, and drawn out towards the stalk. Suture distinctly 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. Ripens about the 10th of September. This prune is, perhaps, the most universal and most valuable fruit tree in Germany, Hungary, Saxony, and all central Eu- rope. Preserved, it is used in winter as a substitute for butter, by the laboring peasantry ; and dried, it is a source of large - profit incommerce. In this country, it is yet but little known, but from the great hardiness and productiveness of the tree, it may be worth trial on a large scale. : ~ The Austrian Quetscue, Thomp, (Quetsche de Bréme, Bre-— men Prune,) is a sub-variety, much like the foregoing, purple, a freestone, of rather better flavour, and ripening somewhat later. Sr. James’ QuetscuE, is another variety, with smooth branch- es, and oblong fruit of medium size; flesh purple, adheres to the stone, of very good flavour. It yields great crops. Sep- tember. 87. Royatze. O. Duh. Thomp. Nois.° La Royale. Lind. Hooker. The Royale, a French variety, is undoubtedly one of the richest plums. It is peculiarly crisp, with a very high flavour, and is remark- able for the exceedingly thick coat of bloom which covers the skin. The tree is a slow grower, forms a bushy, spreading head, and its very downy shoots have a gray or whitish appearance. It bears regularly, -but moderately, and, though not fit for the orchard, it is a first rate garden fruit. fact Fruit of medium size, often quite large ; round, lessening a little to- wards the stalk. Suture distinct _ at, the apex on one side only. Skin Fig. 129. Royale. reddish-purple, dotted with light brown specks, and covered with a thick pale bloom, which adheres closely. Stalk three- fourths of an inch long, downy, set in a narrow cavity. Flesh 312 ; THE PLUM. dull yellow, rather firm, but melting, very juicy, with an ex- © ceedingly rich, vinous flavour ; it separates from the stone, which is small, roundish, pointed at both ends. Ripe the last of August, and will hang, dropping gradually, till the middle of September. 88. Rep Perpricon. Lind. Fors. Perdrigon Rouge. Nois. An agreeable late French plum, which hangs a good while on the tree, improving in flavour, till it becomes very sweet and excellent. It appears to be a very hardy grower. Branches downy. Fruit of medium size, roundish, slightly oval. Skin at first pale, but becoming fine deep red, dotted with fawn-coloured specks, and dusted with much lilac bloom. Stalk an inch long, rather stout, set in a small round cavity. Flesh bright yellow, a little crisp and firm, quite, juicy and sweet, and parts freely from the stone. Last of August to the middle of September. 89. Rep Maenum Bonum. Lind. Thomp. Mill. Red Impérial. Impériale Rouge. Purple Egg. , Impériale Violette. | Imperial. Dame Aubert Violette. | of the Purple Magnum Bonum. Impériale. French. Florence. Prune d’ceuf. Imperial Violet. The Red Magnum Bonum is a large, handsome, egg-shaped fruit, seen in abundance in our markets, and chiefly valued for cooking and preserving, being rather harsh for the dessert. Tn fine dry seasons, it becomes of tolerable flavour. Branches smooth. Fruit large, much like the White Magnum Bonum in form, oval, with a strong suture, on one side of which the fruit is more swollen. Skin rather pale in the shade, but deep red in the sun, sprinkled with many gray dots, and dusted with but little pale bloom. Stalk an inch or more long, slender, set in a narrow cavity. Flesh greenish, rather firm and coarse, With a sub-acid flavour, separating from the stone, which is oval and pointed. Last of August and first of September. It is proper to state here, that this plum has been several times reproduced from seed, on the North River, and with little difference of character, except that some are freestones and others clingstones. Duane’s purple is often confounded with the Red Magnum Bonum. It isa much better plum, and is easily distinguished, even when not in fruit, by its very gray, downy shoots. € RED OR PURPLE PLUMS. 313 90. Rovatz pz Tours. § O. Duh. Poit. Thomp. Royal Tours. This capital, early plum, from the neighbourhood of Tours, in France, is yet very scarce in this country, (two or three spuri- ous sorts having been received by this name,) but deserves to become generally known and cultivated. Its flavour is of the finest, and it commences ripening at the last of July, before most of the fine varieties. Branches strong and smooth. 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 vio- let 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. Flesh greenish, rather firm, with a rich, high flavoured, abundant juice. It adheres closely to the stone, which is large, oval, and flattened. 91. Rovate HArive. § Thomp. Nois. Early Royal. Mirian. A new early plum of French origin, and the highest excel- lence. It is yet very scarce with us, having lately been re- ceived from the garden of the London Horticultural Society. It strongly resembles, both in appearance and flavour, the Purple Gage, or Reine Claude Violette, but ripens a month earlier. 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 amber yellow, with an unusually rich, high flavour, and parts from the stone, (adhering slightly, till ripe.) Stone small, flattened, ovate. Begins to ripen about the 20th of July. 92. Rep Gace. § Pom. Man. An American plum, of delicious flavour, 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, ane Fruit about as large as the ~ THE PLUM. Green Gage, but more oval, regularly formed. Skin brownish or brick red, with little bloom. Stalk. rather slen- der, set in a narrow cavity. Flesh greenish-amber, very juicy, melting, sugary, and luscious. It parts freely from the stone, which is small. Mid- dle of August. [This is quite distinct from the Lone Scarxet, (which see,) some- times called Red Gage, or Scarlet Gage. | Fig. 130. Red Gage. 93. River’s Earty. Two new seedlings raised by Mr. Thomas Rivers, an English nurseryman of reputation. Their parent was the Précoce de Tours, but they are said to be earlier, hardier, and more prolific than that variety. “ River’s Early, No. 1,” has downy shoots; No. 2, has smooth shining shoots. Both bear oval, purple fruit, of medium size ; flesh yellow, sweet and excellent. They ripen the last of July. 94. Suisse. Thomp. Poit. Simiana. Monsieur Tardif. Prune d’Altesse. Prune Suisse. Swiss Plum. A handsome October plum, bearing some affinity to the St. Martin, or Coe’s Late Red, and ripening about the same time, ora little earlier. It is very different from the oval plum, in- correctly known as the Semiana about Boston.* Branches smooth. Fruit globular, rather large, with a broad shallow suture on one side, and terminating in a depressed point. Skin pale red in the shade, but lively violet red in the sun, dot- ted with numerous specks—a little marbled, and coated with a thick blue bloom. Stalk nearly an inch long, pretty stout, set in a wide hollow. Flesh greenish-yellow, crackling and melt- ing, with a brisk, rich flavour, in which there is a slight, but pleasant Sharpness. It adheres to the stone, which is thick, with a rough edge. September, to the middle of October * See Blue Imperatrice. RED OR PURPLE PLUMS. 315 95. Suarr’s Emperor. Thomp. Denyer’s Victoria ? Queen Victoria ? A beautiful new plum from England, which will prove an addition to our collection. It bears abundantly, and has a peculiarly tender stone. ‘Branches strong, downy, and foliage large. Fruit quite large, roundish-oval. Skin, when exposed, of a fine bright, lively red, paler in the shade, with a delicate bloom. Flesh deep yellow, separates from the stone, of a pleasant, moderately rich flavour. Middle and last of September. Denyer’s Victoria resembles this, but we require another trial before pronouncing them identical. 96. THomas. A new plum, of a lively, deep salmon colour, with a red cheek ; a very attractive contribution to the dessert, though not of first rate flavour. It is a native variety, and the fruit was first exhibited by Mr. Wm. Thomas, of Boston, who has a fine tree in his garden. It was thence named the Thomas Plum, by the Massachusetts Horticultural Society. It has some resem- blance to Sharp’s Emperor. Branches slightly downy. Fruit large, roundish-oval, a little irregular, and rather compressed in the direction of the suture. Stalk hairy, half an inch or more, long, stout, set in a small, narrow cavity. Skin salmon colour, with numerous dots, and a soft red cheek. Flesh pale yellow, a little coarse grained, but with a mild, pleasant flavour, separating freely from the stone. The stone is peculiarly light coloured. Ripe the last of August, and bears admirably. 97. Vircin. Thomp. Lately received from England, where it has the reputation of bearing “some resemblance to the Reine Claude Violette, though scarcely so rich.”’ It has not yet been tested here. Branches smooth. Fruit of medium size, roundish. Skin purple.’ Flesh yellow, of rich flavour, and separates from the stone. Ripens the last of August and beginning of September. Ornamental Varieties. There are few varieties of plums, which are considered - 316 _ THE PEAR. 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 Douvsiz Fiow- ERING Stog. 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, but resembling the Lady Banks’ roses. It is one of the greatest favourites of the Chinese and Japanese— those flower-loving people. The Common Eneuisu Stoz, or Blackthorn, (Prunus spinosa,) 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 covered with a thick blue bloom. In the spring, this low tree is a perfect cloud of white’ blossoms. The Dovsre-srossomep Prum has large and handsome, double white flowers. Except in strong soils, however, they are apt to degenerate and become single, and are, indeed, always inferiour in effect to the Double Sloe. The Cherry Plum we have already described. It is one of the fruit bearing sorts. 1. Selection of choice varieties for a small garden. Royal Hative, Hudson Gage, Green Gage, Jefferson, Lawrence’s Fa- vourite, Huling’s Superb, Purple Favourite, Purple Gage, Coe’s Golden Drop. 2. Plums that will bear well in light soils, and generally with- stand the curculio. Lombard, Cruger’s, Blue Gage, Roe’s Au- tumn Gage, Red Gage, Long Scarlet, Bleecker’s Gage, Coe’s Golden Drop, and all the Damsons. 3. Plums suitable for a cold northern climate. Smiths Or. leans, Bleecker’s Gage, Denniston’s Superb, Corse’s Nota Bene, Orleans, Cruger’s Scarlet, Washington, Duane’s Purple. 4. Plums suitable for a southern climate. Bingham, Imperial Gage, Washington, Large Long Blue, Huling’s Superb, Coe’s Late Red, Coe’s Golden Drop. CHAPTER XXI. THE PEAR. re Pyrus communis, L. Rosacee, of botanists, Povrier, of the French; Birnebaum, German ; Peer, Dutch ; Pero, Italian-; and Pera, Spanish. Tue Pear is, undeniably, the favourite fruit of modern times, and modern cultivators. Indeed, we believe the Pear of modern ITS HISTORY. 317 times, thanks to the science and skill of horticulturists, 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 improve- ment on the wild type, seizes ones throat with such an unmer- ciful 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 old pear trees, and Virgil mentions some pears which he received from Cato. Pliny in his 15th book describes the varieties 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 de. licate 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 luscious- ness of our modern pears, did not Pliny pithily add, most unfor- tunately 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 reproduction from seed by Van Mons and his followers, and to hybridizing or crossing by Mr. Knight and other English cultivators appears, at length, to have reached almost the summit of perfection, in beauty, duration, and flavour. Of Professor Van Mons and his labours 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 thousands reared by other zeal- ous 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 successive reproduction, is constantly appearing in new seedling forms. The high flavour of the Seckel pear, an American variety, as yet unsurpassed, in this respect, by any European sort, proves the natural congeniality of the cli- mate of the northern states to this fruit. iL The pear tree is not a native of North America, but was in- * Arboretum Brittanicum. ae AP eeaa ae aA. moan dlnnateneammonnnnnneren 318 THE PEAR. troduced 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, it is hardier and longer- lived than the apple, making a taller and more pyramidal head, and becoming thicker 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 Home Lacy Herefordshire, Eng- land—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, the branches bending down and taking root, and, in turn, producing others in the same way. Loudon, in his recent 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 growing in Illinois, about ten miles north of Vincennes. Tt is not believed to be more than forty years old, having been plant- ed by Mrs. Ockletree. The girth of its trunk one foot above the ground, is ten feet, and at nine feet from the ground, six and a half feet ; and its branches extend over an area sixty-nine feet in diameter. In 1884 it yielded 184 bushels of pears, in 1840 it yielded 140 bushels. It is enormously productive al- ways ; the fruit is pretty large, ripening in early autumn, and is of tolerable flavour.* Another famous specimen, perhaps the oldest in the country, is the Stuyvesant Pear tree, originally planted by the old governor of the Dutch colony of New-York, more than two hundred years ago, and still standing, in fine vigour, on what was once his farm, but is now the upper part of the city, quite thickly covered with houses. The fruit is a plea- sant summer pear, somewhat like a Summer Bonchretien. Uses. The great value of the pear is as a dessert fruit. Next to this, it is highly esteemed for baking, stewing, preserv- ing 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 coun- ties of England, and in various parts of France and Germany, what are called perry pears—very hardy productive sorts, hav- ing an austere juice—are largely cultivated for this purpose. In several places in our eastern states, we understand, perry 18 Now annually made in considerable quantities. The fruit * Rev. H. W.. Beecher, in Hovey’ Magazine. GATHERING AND KEEPING. 319 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 is heavy and fine grained, and makes, when stain- ed black, an exéellent imitation of ebony. It is largely em- ployed by turners for making joiners’ tools. The leaves will dye yellow. GATHERING AND KEEPING THE FRUIT. The pear is a pecu- liar fruit in one respect, which should always be kept in mind ; viz. that most varieties are much finer in flavour if picked from the tree, and ripened in the house, than if allowedto 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 and richest flavour 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-eaten specimens, which fall soonest from the tree ; and, secondly, by the change of colour, 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 sufficiently matured—and spread out on shelves in the fruit room* or upon the floor of the garret. Here it will gradually assume its full colour, and become de- liciously melting and luscious. Many sorts which, ripened in the sun and open air, are rather dry, when ripened within door, 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 injury 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, like apples. 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 com- paratively 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, * 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 fruit room, 320 THE PEAR. 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 usu- ally such indifferent roots, they are so liable to produce suckers, continually, themselves, and are so much less healthy than seed- lings, that they are now seldom used by good cultivators ; 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 farmer’s gardens, are preferable, for stocks, to those raised from the best varie- ties—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 ensure 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 previ- ously 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 ensures 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. ‘he 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 uni- versally preferred by us, for propagating the pear, and this tree takes so readily, that very few failures can happen to an expe- rienced 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 use- ful practice for strong clayey soils, as, on such stocks the pear may be grown with success, when it would not otherwise thrive. % SOIL AND SITUATION. 321 It also comes rather earlier into bearing. Grafting on the mountain ash is thought to render the pear more hardy, and it retards the blossoming so much as to prevent their being in- jured by spring frosts. 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 universally used, as the pear unites readily with it, becomes quite dwarf in habit, and bears very early. Some large grow- ing pears—as the Duchess of Angouleme—extremely liable to be blown off the tree, bear much better on the Quince stock, and others are considerably improved in flavour 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 a dozen years in bearing—but it is a pretty, and eco- nomical 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 nur- sery. Small, thrifty plants, five or six feet high, are much to ‘be preferred. ; Sob, SITUATION, 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 unfavourable soils, it is more liable to suffer from disease, than any other. Soils that are damp 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 well, and is liable to be killed by winter blight. The remedy, in this case, consists in planting the trees on slightly raised hillocks—say eight inches above the level of the surface, and using lime asa manure. Soils that are too light, on the other hand, may be improved by trenching, if the subsoil is heavier, or by top dressing with heavy muck and river mud, if it is not. In aclimate rather cold for the pear, or on a cold soil, it 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 or pruning—less, indeed, in the latter respect, than any other fruit tree, that training is seldom thought of, except in the gardens of the curious or skilful. The system of guenouille or distaff training, an interesting mode of rendering trees very productive in a small space, we have already fully described in p. 87, as well as root pruning for the same purpose in p. 32. \ 322 THE PEAR. 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, 20 feet is considered sufficient 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, which, as will presently be shown, has a tendency to induce the worst form of blight to which this tree is subject. Diszases. As a drawback to the, otherwise, easy cultivation of this fine fruit, the pear tree is, unfortunately, liable toa very serious disease, called the pear tree blight, or fire blight, appear- ing irregularly, and in all 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, occa- sionally, little damage to a few branches, but often, also destroy- ing, 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 ex- tending the cultivation of this fine fruit. For nearly an hun- dred years, its existence has been remarked in this country, and, until very lately, all notions of its character and origin have been so vague, as to lead to little practical assistance in removing or remedying the evil. Careful observation for several years past, and repeated com- parison 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. 2nd, that one of these is caused by an insect, and the other by sudden freezing and thawing of the sap in unfavourable autumns. ‘The first, we shall therefore call the insect blight, and the second, the frozen-sap blight. 1. Tue insect siicgHt. The symptoms of the insect blight are as follows: In the month of June or July, when the tree is in full luxuriance or 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 shrivelled and hard as to be cut with difficulty with a knife. If the branch is allowed to remain, the disease sometimes extends a short dis- tance further down the stem, but, usually, not much further than the point where the insect had made his lodgment. The insect which causes this blight, was first discovered by the Hon. John Lowell, of Boston, in 1816, and was described by Professor Peck, under the name of Scolytus pyri. It is very minute, being INSECT BLIGHT. ; 823 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 ofa paler colour. 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 grows through the sap wood or tender alburnum, beginning at the root of the bud, and burrows towards the centre of the stem. Around this centre or pith, it forms a circular passage, some- times devouring it altogether. By thus perforating, sawing off, or girdling, internally, a considerable 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 extinguished. The larva about this time, completes both its transformation, and its passage out, and, in the beetle form, emerges, with wings, into the air, to seek out new positions for laying its eggs and continuing its species. The small pas- sage where it makes its exit, may now more easily be disco- vered, below or by the side of the bud, resembling a hole bored with a needle or pin. . It is well to remark here, that the attack of this blight insect .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 consequences 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 egg, 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 extensive. — 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. This remedy consists, at the very first indications of the existence of the enemy, in cutting off and burning the diseased branch, a foot below the lowest mark of dis- coloration. 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 Sco/ytus is now about emerging from his burrow, and will speedily escape us, to multiply his mischief 324 THE PEAR. elsewhere. If there is much appearance of the insect blight, the tree should be examined every noon, so long as there are any indications of disease, and the amputated branches carried at once to the fire. I]. THe FROZEN-SAP BLIGHT. 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 characteristic 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 asticky 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 extremities, of black, shrivelled, dead, patches of bark. Third; in early summer months, the disease fully manifests itself by the extremities shrivelling, turning black, and decay- ing, as if suddenly killed. If these diseased parts are cut off, the inner bark and heart-wood will be found dark and discoloured 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 era- dually 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 ; 2nd, the downward current, which descends through the inner bark, (or liber,) forming a deposite 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 autumn.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 continues late. While the sap vessels are still filled with their fluids, a sharp and sud- den freezing takes place, or is, perhaps, repeated several times, followed, in the day time, by bright sun. The descending cur- rent of sap becomes thick and clammy, so as to descend with difficulty ; it chokes up the sap-vessels, freezes and thaws * Being distributed towards the centre of the stem by the medullary rays which communicate from the inner bark to the pith, +t Which always happens previously to a summer when the blight is very pre- valent, and will be remembered, by ali,as having been especially the case in the autumn of 1843, which preceded the extensive blight of the past season. FROZEN-SAP BLIGHT. O20 again, loses its vitality, and becomes dark and discoloured, 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 re- - mains in any considerable quantity, it freezes again beneath the bark, ruptures and destroys 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, tor some time, nearly all the upward current being taken up to form leaves and new shoots, the tree appears flourishing. ‘Toward the beginning of summer, however, the leaves commence sending the downward current of sap to in- crease 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 di- luted, and taken up, by the new downward current, distributed _ toward the pith, and along the new layers of alburnum, thus tainting all the neighbouring parts. Should any of the adja- cent sap-vessels have been ruptured by frost, so that the poison thus becomes mixed with the still ascending current of sap, the branch above it immediately turns black and dies, precisely as if poison were introduced under the bark. And very fre- quently it is accompanied with precisely the odour 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 described. As part of the woody channels which convey the ascending sap probably remain entire and uninjured, the tree or branch will _ * We do not know that this form of blight is common in Europe, but the fol- lowing 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 cellu- lar membranes in some places, extends itself between the wood and the bark, which it separates, and carries its poisonousacrid influence, to all the neighbour- ing 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 com- position. 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 water from the roots. But ifthe disease has made much progress on the trunk, the tree is lost.” Traité des Arbres Fruitiers, vol. 11, p. 100. Be — = ett me mee ~< — # POOr Mer La ae ra astm RON i vy a Bande tl 326 THE PEAR. perhaps continue to grow the whole season and bear fruit, as if nothing had happened to it, drying down to the shrivelled spot 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 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, ricn soil, are much more liable to the frozen-sap blight, than those upon a dryer soil. In a 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 de- structive in the deep, rich soils of the western states, than in the dryer and poorer soils of the east. And this will always be the case in over rich soils, unless the trees are planted on raised hil- locks, or their luxuriance checked 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 nur- seryman knows that there are certain late growing sorts which are always more liable 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 * Since the above was written, we have had the pleasure of seeing a highly interesting article by the Rev. H.W. Beecher, of 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. a and for the publication of which the cultivators of pears owe him many thanks. “Mr. R. Reagan of Putnam county, Ind., has for more than twelve years, sus- pected that this disease originated in the fall previous to the summer on which it declares itself. During the last winter, Mr. Reagan predicted the blight, as will be remembered by some of his acquaintances 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 lit- tle 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, thaugh all around him its ravages Were felt. What were the facts in thiscase? His orchard is planted on a mound-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.” » FROZEN-SAP BLIGHT. 327 - not more liable than many others. The Seckel pear is cele- brated for its general freedom from blight, 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 Scylotus pyri, is not difficult. The effects of the latter cease below the spot where the insect has perforated 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 ex- ternal marks of injury.. Ifthe 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 infallible 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, impossi- — ble for us to avoid the occasional occurrence of rainy, warm autumns, which have atendency to urge the trees into late second growth. The principal means of escaping the danger really lies in always studiously avoiding adamp 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, because 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, moist soil, will, on the contrary, serve continually to stimulate the tree to new growth. It is in accordance 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 avoid- ed. Indeed, we think the pear should always be pruned in winter or early spring.* . * The only severe case of blight in the gardens here, during the summer of 1844, was in the head of a Gilogil pear—a very hardy sort, which had never be- 328 THE PEAR. 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 discoloration, and consequent poisoning is perceptible, and it should not be neg- lected a single day after it manifests itself. shallow, smooth ba- Fig. 158. Compte de Lamy. sin. Flesh white, fine grained, buttery, melting, saccharine, and high flavoured. Last of September to middle of October. This is quite distinct from the Marie Louise Nova of some American gardens, received from Van Mons. [See Marie Louise Nova. ] i g4, CoMPRETTE. Van Mons. The Comprette is a very fine, new, Flemish seedling, of Dr. Van Mons’, which has just begun to bear in this country, and 372 THE PEAR. was introduced by Col. Wilder, of Boston. It is, undoubtedly, a fruit of the first quality, and resembles in flavour the Passe Colmar. Fruit rather above medium size, obtuse-pyriform ; the short, stout stalk thickening into the termination. Skin yellowish- green, thickly sprinkled with brown dots, and, occasionally, marked with a little russet. Calyx pretty large, with few seg- ments, set in a shallow basin. Flesh white, buttery and melt- ing, with a rich, perfumed juice. October to November. 85. Commoporz. Man. in Hov. Mag. Van Mons, No. 1218. A Belgian seedling, named by Mr. Manning, and promising to be of good quality, not quite first rate. Branches slender. Fruit of medium size, very regular-obovate, tapering to the Stalk. Skin yellow, marked with a little red, some russet in patches, and a very few small dots. Stalk an inch or more long, planted on the slightly flattened summit. Basin scarcely sunk, and having a small calyx. Flesh somewhat like that of the Doyenné—buttery, melting, with a sweet,and excellent fla- vour. Last of October, to last of November. 86. Crorr Castte. Thomp. The Croft Castle is a recent English variety, peculiar in its shape, and especially so in its flavour ; the latter being greatly Fig. 159. Croft Castle. AUTUMN PEARS. 378 relished by some persons, and not at all by others. It is very productive. — Fruit of medium size, oval, inclining to flattened ovate— narrowing most towards the eye. Skin pdle greenish-yellow, marked with brown dots, and often a little russet. Stalk long and slender, curved, and planted almost even with the flattened summit. Calyx projecting a little beyond the level of the fruit, open, and stiff. Core large. Flesh juicy and a little crisp, sweet, with a piquant perfume and flavour. October. 87. CopEA. A Philadelphia seedling, named in honour of the President of the Pennsylvania Horticultural Society. It is a large and pretty good pear, resembling somewhat the Beurré Diel in fla- vour, but rather inferiour to it. Young shoots very stout, up- right, olive-brown. Fruit large, broad-turbinate, tapering into the stalk, which is long, stout, and fleshy at the bottom, obliquely inserted. Skin yellow, with slight traces and specks of russet. Calyx large, basin somewhat furrowed. Flesh rather coarse grained, but rich, juicy, and sugary. September and October. 88.Cusuine.§ Man. The Cushing is a native of Massa- chusetts, having originated on the grounds of Colonel Washington Cush- ing, of Hingham, about forty years ago. It isa very sprightly, delicious pear, and like ma ny of our native varieties, it produ- ces most abundant crops. Branches rather slender, di- verging, grayish- brown. Fruit medium size, often large, obovate, tapering rather obliquely to the stem. Skin smooth, light green- Fig. 160. Cushing. 874 THE PEAR. ish-yellow, sprinkled with small gray dots, and occasionally a dull red cheek. Stalk an inch long, planted in an abrupt cavity. Calyx rather small, set in a basin of mode- rate size. Flesh white, fine grained, buttery, melting, and abounding in a sweet, sprightly, perfumed juice, of fine flavour. A hardy and capital variety for all soils. Middle of September. 89. CapsHeaAF. Man. Ken. This is believed, by the eastern cultivators, to be a native of Rhode Island. It is a very agreeable fruit, not first rate, but from its great hardiness, and steady habit of bearing, is well worthy of the attention of pear growers. Young shoots stout, upright, yellowish-brown. Fruit of medium size, roundish-obovate. Skin deep yellow, nearly covered with cinnamon russet. Stalk an inch long, stout, inserted in a shallow hollow. Calyx small; basin slightly sunk. Flesh white, juicy, and melting, very sweet and pleasant, but lacking a high flavour. October. 90. Catesasse. Thomp. Lind. Calebasse Double Extra. Calebasse d’Hollande. Beurré de Payence. The Calebasse is a very grotesque-iooking Belgian fruit, named from its likeness to a calabash, or gourd. It is a good deal esteemed, especially by curious amateurs, being a crisp, sweet, juicy pear, of second quality, and producing good crops. Fruit of medium size, oblong, a little crooked, and irregular or knobby in its outline. Skin rough, dull yellow, becoming orange russet on the sunny side. Stalk about an inch and a half long, curved, and planted on the side of a knobby projection. Calyx very short, set in a small basin. Flesh juicy, crisp, a little coarse-grained, but sugary and pleasant. Middle of Sep- tember. This is the Calebasse Bosc of the Jardin Fruitier, but incor- rectly. [See Beurré Bosc.] The Catzsassé Grosse, [Mon- strous Calabash, etc.] of Van Mons, is a prodigiously large, pyramidal fruit, 5 or 6 inches long, in the shape of a conical gourd. Skin smooth and shining, yellowish green, with a good deal of reddish gray in the sun. Stalk short and stout, about an inch long. Calyx rather small, but with large divisions. Flesh white, a little coarse, juicy, half melting, sugary and tolerably good. October. (The grafts sent out for this kind, by Van Mons, proved incorrect.) AUTUMN PEARS. 875 91. Carucin. Van Mons. Capuchin. This promises to be a very good pear. It is one of Van Mons’ Seedlings. Young shoots stout, diverging, dark coloured. Fruit pretty large, oval, or sometimes obtuse-turbinate. Skin green, becoming pale yellow, a little russeted towards the eye and stalk, and distinctly dotted elsewhere, with also a red cheek. Stalk nearly an inch long, placed in an obtuse hollow. Calyx small, deeply sunk in a narrow, irregular basin. Flesh green- ish, juicy, crisp, sugary and rich. October. 92. Cuara. Van Mons. Claire. Nois. ‘Another seedling, raised by the Belgian pomologist. The young shoots are stout, upright, dark brown. It is of medium size, oval-pyriform. Skin clear yellow, dotted with red, and having a blushon the sunny side. Stalk stout and straight. Calyx small, set in a small, round basin. Flesh white, melting, very juicy and sweet, relieved by a slight acid ; of good quality. In cold seasons it is liable to be too acid. September and October. 93. CUMBERLAND. Man. Ken. This is a native fruit, and the original tree is still growing in Cumberland, Rhode Island. It is inferiour to the Cushing, and though sometimes very handsome, and always productive, can scarcely be ranked higher than a second rate fruit, and occa- sionally it is quite indifferent. Branches rather slender. Fruit rather large, obovate. Skin orange yellow, with a little russet, and a pale red cheek on the sunny side. Stalk about an inch and a half long, stout, rather obliquely planted, in a very slight depression. Calyx with expanded divisions, and placed nearly even with the surface. Flesh white, melting, buttery, and tolerably rich and juicy. September and October. 94 Crassane. Thomp. Lind. Bergamotte Crassane. Crésane. Beurré Plat. A celebrated, old French pear, which is said to take its name from écrasé, flattened or crushed, from its depressed, Bergamot- like shape. Its flavour is extolled by all the European writers, but we have never been able to find it to equal its foreign cha- racter here, and cannot recommend it. Young shoots stout, diverging, grayish-olive. ; Peep eaeie-+ 376 THE PEAR. Fruit large, roundish, flattened. Skin greenish-yellow, em- broidered thinly with russet. Stalk long, slender, curved, and planted in a slight, shallow cavity. Calyx small,set ina narrow, rather deep basin. Flesh whitish, juicy, soft, sweet, and tole. rably pleasant. October, and may be kept for a month longer. 95. Cuartes or Austria. Thomp. Lind. Charles d’Autriche. A large and handsome Belgian pear, which is likely to be- come a favorite here. Raised by Van Mons. Young shoots stout, upright, yellow-olive. Fruit large, roundish, a little uneven. Skin greenish-yel- low, a little russeted and thickly dotted with.conspicuous brown specks, which give it a brownish appearance. Stalk an inch long, slightly inserted. Calyx set in a rather narrow hollow. Flesh white, tender, quite juicy, sweet and agreeable. October. 96. Coumar Epine. Van Mons. Man. in H. M. An agreeable, juicy pear, sent to this country by Van Mons, and originated by him. Young shoots stout, upright, brown. “Fruit large, ‘roundish-oblong, tapering, gradually, to an obtuse point at the stem, which is one inch long ; colour green- ish-yellow ; flesh white, sweet, very melting, juicy, high fla- voured, and good.” Middle of September. 97. Crinron. Man. in H. M. Van Mons, No. 1238, A second rate fruit. Mr. Manning says, “ Large size, shaped like the Bezi de Montigny ; light yellow skin, flesh soft, buttery and good, but not high flavoured.” Middleof November. The wood is stout, and dark brown. 98. Catuoun. Wilder Mss. New, and recently originated by Gov. Edwards, of New- Haven. It promises to be a fruit of the first quality. Fruit of medium size, obovate, terminating obtusely at the insertion of the stalk. Skin usually smooth and handsome, pale yellow, occasionally with a pale red cheek. Flesh juicy, melting, with a rich, sub-acid, or vinous flavour. October to November, 99. Cormar Nett. Thomp. This is a new variety, lately received from abroad, where it = AUTUMN PEARS. 377 has a high reputation. It is a very handsome pear, very pro- ductive, and of most excellent flavour. Fruit large, obovate. Skin pale yellow. Flesh white, but- tery, melting, of high flavour. Ripens-at the middle of October Fig. 161. Diz. 32* THE PEAR. 100. Dix. § Man. Ken. The Dix is, unquestionably, a fruit of the highest excellence, and well deserves the attention of all planters. It is one of the hardiest of pear trees, and although the tree does not come into bearing until it has attained considerable size, yet it pro- duces abundantly, and from its habit, will undoubtedly prove remarkably long-lived, and free from disease. The young branches are pale yellow, upright and slender. The original tree, about thirty-five years old, stands in the garden of Madam Dix, Boston. It bore for the first time in 1826. 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. Stalk rather stout, short, thicker at each end, set rather obliquely, but with little or no depressisn. Flesh not very fine grained, but juicy, rich, sugary, melting and delicious, with a slight perfume. October and November. 101.. Dumortier. § Thomp. Nois. A very excellent little Belgian pear, often remarkably high flavoured. Fruit nearly of medium size, obovate. Skin dull yellow marked with russet patches and dots. Stalk nearly two inches long, slender, planted without depression. Calyx open, set in a slight basin. Flesh greenish-white, juicy, melt- ing and sweet. It keeps but a short time. September. 102. Dovennéi, Wurre. § Thomp. Lind. P. Mag. Virgalieu, of New-York. Doyenné. Duh. Mill. St. Michael, of Boston. Doyenné blanc. Butter Pear, of Philadelphia. Beurré blanc. Virgaloo. 2 of some American Poire de Simon. Bergaloo. , gardens. Poire neige. Yellow Butter. Core. Poire de Seigneur. of the White Beurré. ) Poire Monsieur. French White Autumn Beurré. Valencia. Dean’s. of the Citron de Septembre. Warwick Bergamot. E lish Bonne-ente. Snow Pear. ig hameaae A courte queue. Pine Pear. Kaiserbirne. St. Michel. Kaiser d’Automne. of the Weisse Herbst Butterbirne. ( Duich. Dechantsbirne. The White Doyenné is, unquestionably, one of the most perfect of autumn pears. Its universal popularity is attested by the great number of names by which it is known in various arts of the world. As the Virgalieu in New-York, Butter Pear in Philadelphia, and St. Michel’s in Boston, it is most commonly AUTUMN PEARS. _ 379 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 varie- ty, but with us, is in the most perfect health, and bears an- nually large crops of superb fruit. On the sea - coast an unhealthy, dis- eased stock of this pear has been propaga- ted, until it has become so lia- ble to cracking as to be nearly worthless.t In this case it is nly necessary to renew the stock, by pro- curing it again from healthy sources. This experimenthas been fairly pro- ved of late. Fig. 162. White Doyenné. 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, regu- larly sprinkled with small dots, and often with a fine red cheek. Stalk brown, from three-fourths toan inch and a fourth long, a little curved, and planted in a small, round cavity. Calyx al- ways very small, closed, set In a shallow basin, smooth or deli- cately plaited. Flesh white, fine-grained, very buttery, melting, rich, high-flavored, and delicious. September, and, if picked early from the tree, will often ripen gradually till December. * Virgalieu seems an American name, and is always liable to be confounded with the Virgouleuse, a very different fruit. The Doyenné, (pronounced dwoy-an- nay,) literally deanshap, is probably an allusion to the Dean, by whom it was first brought into notice. KE : ; + Even when a tree of this diseased stock is taken to the rich soil of the west, it is some years before it regains its health, and bears fair fruit. 380 THE PEAR. The Dovenne Panacue, or Striped Dean, 1s 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 flavoured. October. : 103. Dovenne, Gray. § Thomp. Lind. P. Mag. Gray Butter Pear. Doyenné Gris. Duh. Gray Deans. Doyenné Rouge. Gray Doyenné. Doyenné Roux. Nois. Poit. Red Doyenné. Doyenné d’Automne. St. Michel Doré. Red Beurré. 2 incorrectly Doyenné Galeux. Beurré Rouge. t of some. Doyenné Boussouck, (of some.) The Gray Doyenné strongly resembles the White Doyenné in flavour and general appearance, except that its skin is covered all over with a fine, lively cinnamon russet. It is a beautiful pear, usually keeps a little longer, and is considered by many rather the finer of the two, but in the valley of the Hudson where both are remarkably fine, we do not perceive its superiority. It is much less known than the foregoing sort, and richly deserves more general attention. Shoots upright, grayish-brown. Fruit of medium size, obovate, but usually a little rounder than the White Doyenné. Skin wholly covered with smooth cinna- mon russet, (rarely a little ruddy next the sun.) Stalk half, to three-fourths of an inch long, curved, setin a narrow, rather deep and abrupt cavity. Calyx small, closed, and placed in a smooth, shallow basin. Flesh white, fine grained, very buttery, melt- ing, rich, and delicious. Middle of October, and will keep many weeks. [The tree received in this country for Doyenné Boussouck, and Bossouck Nouvelle, have proved synonymous with this variety.] 104. Dunmore. § Thomp. The Dunmore is a large, and truly admirable pear, raised by Knight, which has been introduced into this country from the garden of the London Horticultural Society. It is a strong growing tree, bears exceedingly well, and is likely to become a very great favourite. Its blossoms resist even severe frosts. Fruit large, oblong-obovate, rather swollen on one side. Skin greenish, dotted and speckled with smooth, brownish-red russet. Stalk stout, one to two inches long, fleshy at the base, planted obliquely on an obtuse end, or in a very flat depression. Calyx rather small, open, sunk in a narrow basin. Flesh yellowish- white, buttery, exceedingly melting, with a rich, high-flavour. September. AUTUMN PEARS. 381 > Fig. 163. Dunmore. "105. Ducuesse D’ANcotrems. § Lind. Thomp. A magnificent large dessert pear, sometimes weighing a pound and a quarter, named in honour of the Dutchess of An- py minad sae! ’, tat tN A a ode Lit ets) mies pall eee Bes : ake yy ; et 382 THE PEAR. gouléme, and said to be a natural seedling, found in a forest hedge, near Angers. When in perfection, it is a most delicious fruit, of the highest quality. We are compelled to add, how- ever, that the quality of the fruit isa little uncertain on young standard trees. On the quince, to which this sort seems well adapted, itis always fine. The tree is a strong grower, the shoots upright, light yellowish-brown, and it is deserving trial in all warm dry soils. Fruit very large, oblong-obovate, with an uneven, 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 irregular cavity. Calyx set in a somewhat knobby basin. Flesh white, buttery, and very juicy, with a rich and very excellent flavour. October. The quality of the fruit is often injured by the excessive luxuriance of the tree. This should, in such cases, be obviated by root pruning. (See p. 32.) 106. Ducuesse pz Mars. Thomp. Duchesse de Mars. The Dutchess of Mars lately received from France, and first introduced by J. C. Lee, Esq., of Salem, Mass., proves to be a rich, melting pear, in this climate, with a peculiar and good fla- vour. < Fruit nearly of me- dium size, obovate. Skin dull yellow, con- siderably covered with brown russet, and be- coming ruddy on the sunny side. Stalk an inch long, inserted with little or no depression. Calyx small, _ stiff, . closed and placed in a slight basin. Flesh very melting and juicy, somewhat but- tery, with a rich and Y perfumed flavour. Oc- Fig. 164. Dutchess of Mars. tober and November. AUTUMN PEARS. — 383 107. D’Amovr. Ah! Mon Dieu. O. Duh. Lind. Mon Dieu. * D’Abondance. Poire d’ Amour. This little French pear, once considerably esteemed, is now little cultivated. We have sometimes tasted it of very rich fla- vour. It is a very fruitful tree. Fruit small, obovate, inclining to turbinate, the end tapering and swelling regularly into the stalk. Skin pale yellow, but nearly covered with red, which is sprinkled with numerous darker dots next the sun. Stalk an inch long, curved, set in a swollen base. Calyx small, nearly level, the shallow basin having a few plaits. Flesh white, very juicy, tender and melt- ing, with a sweet, rich flavour. 108. Dz Louvain. Van Mons. Poire de Louvain. Nois. Lind. _A pear of the finest quality, raised by Van Mons in 1827, while his “ Nursery of Fidelity” was at Louvain. Fruit of medium size, obovate, inclining to pyriform, and taper- ing to the stalk. Skin rather uneven, clear light yellow, a little marked with russet, and dotted with brown points, which take a ruddy tinge next the sun. Stalk about an inch long, ‘stout, insert-. ed obliquely without depression, or by the side of a fleshy lip. Calyx placed in a very narrow, shallow basin. Flesh white, buttery and melting, with a rich, perfumed, and delicious flavour. Ripens the last of Sep- tember, and keeps till Fig. 165. De Louvain. November. THE PEAR. 109. Ducuesse D’ORLEANS. Latey received from France, where it has the reputation of being a very handsome fruit, of the first quality, with precisely the flavour of the old, and much admired Gansel’s Bergamot. Young wood light green. Fruit large, long-pyriform. Skin golden yellow, dotted and streaked with a little russet. Flesh buttery, melting, rich, sugary and aromatic. Very productive, and ripens in October. 110. Détices p’Harpenront. Thomp. Délices d’Ardenpont. Lind A melting, buttery. pear, one of the new Flemish varieties, and raised by the counsellor Hardenpont, of Mons. It has borne for several seasons in this country, and proves of rich and excellent flavour. The tree is moderately thrifty ; shoots upright, yellowish-brown. Fruit of medium size, obtuse-pyriform, with its widest part above the middle, and a little uneven in surface. Stalk an inch long, curved, and set rather obliquely in a narrow, shallow cavity. Skin pale yellow, dotted with numerous small gray dots in the shade, and somewhat russetted in the sun. Calyx very small, closed, and pla- . ced in a small, uneven basin. Flesh buttery, melting, with an abun- dant, slightly perfu- med, and rich juice. | Middle of October. 111. Dunpas. § Van Mons. Man. in H. M. A very brilliant co- loured fruit, remarka- bly handsome for the dessert, and of rich fla- vour. It is a recent Belgian variety, sent to this country by Van Mons, in 1834, Fruit medium size, Fig. 166. Dundas. AUTUMN PEARS. 385 obovate, inclining to turbinate. Skin clear yellow, sprinkled with greenish-black dots, and heightened by a very brilliant — red cheek. Stalk dark brown, an inch long, stout, inserted without depression. Calyx small, placed at the bottom of a deep round basin. Flesh yellowish-white, half buttery, melting, with a rich, perfumed juice. First of October, and keeps some time. : s 112. Exizasets, Epwarps’. Wilder. Mss. Edwards’ Elizabeth is a seedling pear of great beauty, and nearly, if not quite, of first rate quality, raised by ex-governor Edwards, of New-Haven, Conn. Fruit of medium size, often large, obtuse-pyriform, angular, and oblique at the base, the stalk frequently planted in a fleshy protuberance, like a fold. Skin smooth, pale lemon yellow, very fine, and of a peculiar waxen appearance. Flesh white, buttery, slightly sub-acid and good. October. noise 118. Exizaseta, Mannine’s. Man. in H. M. Van Mons. No. 154. Manning’s Elizabeth, a seedling of Dr. Van Mons’, named by Mr. Manning, is a very sweet and sprightly pear, with a pecu- liar flavour. _ Fruit below medium size, obovate, shaped like the Julienne, or a small White Doyenné. Skin smooth, bright yellow, with a lively red cheek. Stalk one inch long, set in a shallow, round cavity. Flesh white, juicy, and very melting, with a saccha- rine, but very sprightly, perfumed flavour. Last of August. 114. Epwarps’ Henrierra. : This is also one of Gov. Edwards’ new Seedlings, raised at New-Haven. Itbears most profusely, is a very agreeable fruit, and deserves a trial generally. Fruit nearly of medium size, obovate, flattened at the base, sloping to an obtuse point at the stalk. Skin smooth, pale yel- lowish-green, with few dots. Stalk an inch and a half long, in- serted in a very slight depression. Calyx closed, and set ina shallow, faintly plaited basin. Flesh melting, juicy, sub-acid and rich. Middle and last of August. 115. Enrant Propvigz. Van Mons. This is one of Dr. Van Mons’ seedlings, which, from its name, Enfant Prodige-—wonderful child—must have been considered 386 ° THE PEAR. one of his most remarkable. The fruit is often remarkably ugly, and at times remarkably good. The tree bears abundantly with us, and the pears vary much, both in shape and quality—some- times indifferent, and at others first rate, with a rich sub-acid fla- vour, between a Brown Beurré pear, anda Banana. Fruit of medium size, varying in form, obovate, always narrow at the stalk. Skin rough, and a little uneven; pale tawny yellow, a little russeted, and dotted with small specks, gray in the shade, and reddish gray on the sunny side. Stalk one and a half inches long, a little curved, and set in a very slight depression, or under a slight lip. Calyx closed, crumpled, set in a slight, narrow, furrowed basin. Flesh melting, full of rich, sub-acid, vinous juice, of very agreeable flavour. October, and will keep a month. Shoots diverging, dark-olive. 116. Eyvewoop. ‘Thomp. A seedling of Mr. Knight’s, not yet fairly proved in this country, but coming to us from Mr. ‘Thompson, as of first rate quality, the tree vigorous, hardy, and a sure bearer. Fruit of medium size, oblate or flattened ; skin much covered with russet. Flesh buttery, rich and excellent. 117. Fremisa Beauty. § Lind. Thomp. Belle de Flanders. Impératrice de France. Bouche Nouvelle. Josephine. incorrectly, Bosch. Fondant Du Bois. : of some. Bose Sire. Boschpeer. In good soils and open situations, the Flemish Beauty is cer- tainly one of the most superb pears in this climate. We have seen specimens, grown on the banks of the Hudson, the past summer, which measured 12 inches in circumference, and were of the finest quality. The tree is very luxuriant, and bears early and abundantly ; the young shoots upright, dark brown. It should be remarked, however, that the fruit requires to be gathered sooner than most pears, even before it parts readily from the tree. If it is then ripened in the house, it is always fine, while, if allowed to mature on the tree, it usually becomes soft, flavourless, and decays soon. Fruit large, obovate. Skin 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 yel- Jowish-white, not very fine grained, but juicy, melting, very saccharine and rich, with a slightly musky flavour. Last of September. AUTUMN PEARS. 387 Fig. 167. Flemish Beauty. 118. Fonpantz Van Mons. ‘Thomp. An excellent melting pear, raised by Dr. Van Mons, and first ‘introduced by Mr. Manning. It bears abundantly. | Fruit nearly of medium size, roundish, a little depressed. } Skin pale yellow. Stalk stout, an inch and a half long, planted in a rather deep cavity. Calyx set in a pretty deep basin. Flesh white, juicy, melting, sweet, and of very agreeable fla- vour. First of November. 119. Fonpante D’Avtomne. § Thomp. Belle Lucrative.* Lind. Man. and of most American gardens. If we were asked which are the two highest flavoured pears * This is the pear described by Lindley as Belle Lucrative. By some error, Mr. Thompson, in the last edition of the Catalogue of the London Horticultural Society, has made the two sorts distinct. They are identically the same. 32* 388 THE PEAR. known in this country, we should not hesitate to name the Seckel, and the Fondante d’Automne (Autumn melting.) It is a new Flemish pear, , and no garden should be destitute of it... ‘The. tree is of moderate growth, the young shoots long, yellow- ish-gray. Fruit medium size, obovate, nar- row, but blunt at the stalk. Skin pale yellow- ish-green, slightly russeted. Stalk little more than an inch long, stout, often fleshy, ob- liquely inserted in a slight, irregular cavity. Calyx very short, open, with few divisions, set in a basin of mo- derate depth. Flesh exceedingly juicy, melting, sugary, rich and delicious. Last of September. Fig. 168. Fondante d’Automne. 120. Forme ve Déticzes. Thomp. A new Flemish pear, of excellent quality, received from the London Horticultural Society. Young shoots stout, upright, yellowish-green. Fruit of medium size, obovate. Skin rough, yellowish, a good deal marked, or nearly covered with dull russet. Stalk an inch long, planted in a smooth, round cavity. Calyx wide, open, large, projecting. Flesh buttery, melting, somewhat dry, but sweet and good. Last of October. 121. Fieve pe Napres. Thomp. Comtesse de Frénol. Beurré Bronzée, incorrectly of some. De Vigne Pelone. Fig Pear of Naples. Man. A very good, late autumn pear, but inferiour to several others It grows vigorously and bears well. AUTUMN PEARS. 389: Fruit of rather large size, oblong-obovate. Skin nearly covered with brown, and tinged with red next the sun. Flesh buttery, melting, and agreeable. November. hint 122. Forette. Thomp. P. Mag. Lind. Forellen-birne. Poire Truite. Trout pear. This exquisite- ly beautiful Ger- man pear—called in that language Forellen-birne— from its finely speckled appear- ance, is one of the most at- tractive dessert fruits. It re. quires a warm soil and expo- sure, and well deserves to be trained as an es- palier. It does not appear to have succeeded well near Boston, tains its high foreign character with us. Young shoots long, with few, and dark co. Fig. 169, Forelle, loured branches. Fruit oblong-obovate, inclining to pyriform. Skin smooth, at first green, but, when fully ripe, lemon yellow, washed with rich deep red on the sunny side, where it is marked with large, margined, crimson specks. Stalk about an inch long, rather slender, slightly curved, rather obliquely planted, ina shallow, uneven cavity. Calyx rather small, basin abruptly sunk. Flesh white, fine grained, buttery, melting, with rich, slightly vinous juice. Beginning of November, and may be kept, with care, till Christmas. 1. e. trout pear, — but it fully sus- | g 7 My it ; : Ht | THE PEAR. 123. Fripmric pe WurtemsBure. § Van Mon. Nois. Frederick of Wurtemburg.* It is remarkable that this extremely handsome and very good dessert fruit, originated by Van Mons in 1812, should not to this day have found its way into the large collection of the London Fig. 170. Frederick of Wurtemberg. Horticultural Society. It is very distinct from the Beurré Ca- piumont, with which it is sometimes confounded in this coun- * The Napoleon is sometimes incorrectly received under the name of “ Wur- temberg,”’ and the Glout Morceau as “‘ Roide Wurtemberg,” both of which names have also been applied to this pear in America. be _ AUTUMN® PEARS. 391 try—the latter being very smooth, with a prominent calyx, while this is rather uneven, with a somewhat sunken basin. The young wood is very stout and blunt, yellowish-brown, and the tree bears very young. (Part of the stock in this country seems stunted; it may be renovated by severe pruning back, and grafting on thrifty stocks.) This is a pear that every amateur will cultivate. Fruit large, one-sided, pyriform, rather uneven in its surface. Skin deep yellow at maturity, with a remarkably rich crimson cheek. Stalk quite stout, rather more than one inch long, curved, sometimes placed in a blunt hollow, but usually thick- ening into the fruit. Calyx open, large, set in a shallow, slightly furrowed basin. Flesh white, very juicy, melting and sweet ; and when in perfection, buttery, and delicious. Sep. - tember. 124. Futron. Man. Ken. This American pear is a native of Maine, and is a seed- ling, from the farm of Mrs. Fulton, of.'Top- sham, in that state. It is very hardy, and bears every year abundant crops o. nice, small, gray- russet pears, which, if picked pretty ear- ly and ripened in the house, are of very excellent quality. Ripened on the tree they are worthless. Young shoots rather slender, and reddish- brown. Fruit below medi- um size, roundish, flattened. Skin, at first, entirely gray- russet in colour, but Fig. 171. Fulton. at maturity, of a dark cinnamon russet. Stalk one.to two inches long, slender, planted in a narrow cavity. Calyx with long segments, sunk inan uneven hollow. Flesh half buttery, moderately juicy, with a sprightly, agreeable flavour. Seeds compressed, October and November. iH ie 8 ie i | bil | i mmc Re TES amas et THE PEAR. 125. GenpesHEm@m. Thomp. Lind. A Flemish pear, which has but lately come into bearing, but promises well. Fruit large, obtuse-pyriform, a little irregular. Skin pale greenish-yellow, much dotted with gray, and marked with a little russet. Stalk an inch long, obliquely planted, in a slight cavity, which is sometimes swollen. Calyx small, set in a nar- row, irregular depression. Flesh rather gritty near the core, elsewhere buttery, rich and excellent. October and November. 126. Green Pear or Yar. ‘Thomp. Green Yair. The green pear of Yair is an European fruit, which proves but little worthy of cultivation here. It bears abundantly. Fruit of medium size, obovate; skin green; flesh very juicy, but not high flavoured or rich. September. 127. Great Citron oF Bonemra. Man. in H. M. Citronenbirne Bémiche grosse, punctirte. Baum. Cat. This pear was imported some years ago, by Mr. Manning, from the nursery of the brothers Baumann of Bolwyller, on the Rhine. It has not yet fruited with us, or any where, that we can learn, except in Mr. M.’s garden. We therefore give his notes, with the remark that its merits will soon be fully tested here. Young shoots very stout, dark gray. “Fruit large, oblong, yellow, spotted and tinged with red on the side of the sun; stem one inch long; flesh sugary, juicy, and very fine.”” The specimen we tasted was a little coarse grained. Ripens the last of September. 128. Harvarp. Man. Ken. Boston Eparne. Cambridge Sugar Pear. The Harvard is one of the best and most profitable orchard pears, to plant in quantity for market purposes. It produces enormous crops of fine looking fruit, which is of fair quality, and commands the best prices. The tree is remarkably hardy and vigorous, its upright shoots forming a fine head. It origi- nated at Cambridge, Mass., the seat of Harvard University. Fruit rather large, oblong-pyriform. Skin russety olive-yel- low, With a brownish red cheek. Stalk rather stout, inserted rather obliquely on the narrow summit or in a small cavity. Calyx set ina narrow basin. Flesh white, tender, juicy and AUTUMN PEARS, 393 melting, of excellent flavour, but liable, if not picked early, to rot at the core. Beginning of September. : 129, Henry tHe Fourts. § Lind. Henri Quatre. Thomp. Jacquin. This little pear, perhaps not very attractive in appearance, being small, and of a dull colour, is one of our greatest favour. ites as a dessert fruit. It always bears well—often too abun- dantly—and the very melting fruit abounds with delicious, high e Fig. 172. Henry IV. flavoured juice. Every good collection of pears should com. prise it. The tree is hardy, and the branches, very thick of foliage, are a little pendant. Young shoots diverging, yellow- ish-brown. Fruit below medium size, roundish-pyriform. Skin pale greenish-yellow, dotted with small gray specks. Stalk rather more than an inch long, slender, bent, and obliquely planted ona slightly flattened prominence, or under a swollen lip. Calyx small, placed in a shallow, abrupt basin. Flesh whitish, not very fine grained, but unusually juicy and melting, with a rich, delicately perfumed flavour. It should always be ripened in the house. Early in September, - THE PEAR. 180. Héricart. Van Mons. A second rate, Belgian pear, with a pleasant, perfumed juice, ripening early in Autumn. Fruit of medium size, obovate, often rather oblong and irregu- lar. Skin pale green, slightly tinged with yellow, and dotted with many greenish and russety specks. Stalk an inch or more long, rather slender, set ina small cavity. Calyx set in a shal- low basin. Flesh white, fine grained, buttery, not rich, but with a delicate, peculiar aroma. ‘The fruit ripens from the last of August, fora month or more. 131. Heatucot. Man. Gore’s Heathcot. Ken. The Heathcot, without being really a first rate pear, will al- ways compete with many that are so, especially for orchard cul- ture. It isa hardy, thrifty tree, bears abundant crops of fair fruit, which is always of good quality. It was originated on the farm of Governor Gore, in Waltham, Mass., by Mr. Heathcot, then a tenant, and the original tree came into bearing in 1824. Young shoots upright, reddish-brown. Fruit of medium size, regularly obovate. Skin pale greenish- yellow, with very few dots, and a few russet streaks. Stalk an inch long, planted in a very small cavity. Calyx closed, and set in a rather narrow and shallow basin. Flesh white, buttery and melting, moderately juicy, with an agreeable, vinous flavour. Middle and last of September. 132. Hutt. Hov. Mag. A new pear, which originated in the town of Swanzey, Mass. It received a premium and high commendation at the annual exhibition of the Massachusetts Horticultural Society, in 1843, when it was first presented. Fruit of medium size, obovate. Skin yellowish-green, a good deal sprinkled with russet. Flesh white, a little coarse grained, but melting, juicy, with a sweet, slightly perfumed flavour. 133. Huguenot. A fruit of second quality, originated by Mr. Johonnot, of Salem. Itbears abundantly, but is rather dry, and not worthy of general cultivation. Young shoots strong, upright, yellow- ish-brown. Fruit of medium size, roundish. Skin smooth, pale yellow, sprinkled with large round spots of bright red. Stalk rather i, i ten, asda AUTUMN PEARS. = 895 slender, curved, and inserted without depression, on the slightly flattened end. Calyx small, set in a nicely rounded basin. Flesh white, fine grained, half breaking, sweet, but wanting in flavour and juice. October. Pi 134. Hacon’s IncomparaBte. Lind. Thomp. Downham Seedling. A capital English fruit, of modern origin, raised by Mr. Hacon, of Downham Market, Norfolk. It is a hardy, produc- tive. tree, with rather depending branches, and the fruit is of the finest quality. Young shoots rather slender, diverging, olive-coloured. Fruit rather. large, roundish, inclining to turbinate. Skin slightly rough, pale, and dull yellowish-green, mixed with pale brown, sprinkled with numerous greenish russet dots, and russet streaks. Stalk an inch or more long, straight, inserted in a broad, shallow depression. Calyx with many small divisions, set in a wide, shallow basin. Flesh white, buttery, melting, with a rich vinous flavour. October and November. 135. JoHonnot. Man. This excellent native pear, which we received from the late Mr. Manning, originated in the garden of George S. Johonnot, _Esq., of Salem, Mass., and bore first in 1823. The fruit is of medium size, of a roundish, and peculiar irregular form. Skin very thin, dull yellowish-brown, and obscurely marked with russet. Stalk short and thick, planted by the side of a swollen protuberance. The flesh is, fine grained, melting, buttery and very goood. The tree is not very vigorous, but it bears good crops, and is in perfection from the middle of September to the middle of October. ? 136. Jatousiz. Duh. Nois. Thomp. “A very unique looking, old French pear, with the richest reddish-russet skin, admired by the curious amateur, but not by the general cultivator. It makes a handsome appearance on the table, but is only of second rate flavour, and soon rots at the core. Young shoots stout, olive. Fruit rather large, varying in form from roundish to obovate, and more frequently pytiform. Skin rough, of the deepest russet, ruddy in the sun, and singularly marked with conspicu- ous, lighter coloured specks, which are slightly raised. Stalk an inch or an inch and a half long, planted in a very slight cavity. Calyx small, set In a rather narrow basin. Flesh a 396 THE PEAR. little coarse grained, soft, sweet, and of pleasant flavour. Last of September. 187. Jatovsre DE Fontenay Venpée. § Man, in H. M. This excellent French pear, was imported from Vilmorin, of Paris. It is greatly superiour in flavour to the old Jalousie, though having a little of its peculiar appearance. Young shoots upright, long, brownish-yellow. Fruit of me- -—~ dium size, tur- binate, or ob- tuse — pyriform. Skin dull yellow and green, con- siderably mark- ed with russet patches and dots, and tinged with a red cheek. Stalk about an inch long, set obliquely, with- out depression on an_ obtuse point. Calyx with closed and stiff segments, set in a shallow, round basin. Flesh white, but- tery, melting, with a rich fla- voured juice. First of October. Fig. 173. Jalousie de Fontenay Vendée. 1388. Kine Epwarp’s. Thomp. Jackman’s Melting. Man. , King Edward’s is a large, and very handsome fruit, which | was received from England, with a high reputation, but which | proves a very uncertain fruit in this climate. Occasionally, it | is of excellent flavour, but very often it is quite astringent and indifferent. The tree is very thrifty. Young shoots stout, up- right, dark brown. Fruit large, pyriform, tapering gradually to the stalk, which AUTUMN PEARS. 397 is very short, and inserted without depression. Skin rather rough, yellow, a little mottled with patches of greenish russet, and marked with a fine red cheek. Calyx small, somewhat projecting, basin very slight. Flesh yellowish, buttery, melt- ing and good, when the season is favourable. October. 139. Lovisz Bonne oF Jersey. § Thomp. Louise Bonne de Jersey. Louise Bonne d’Avranches. Beurré, or Bonne Louise d’Araudoré. William the Fourth. i Louise Bonne, of Jersey, is one of the best new autumn pears, fair and glossy, exceed- ingly juicy, and well flavoured. It is claimed by Eng- lish cultivators for the Isle of Jersey, and by the French for the neighbour. hood of Avranches, and there is no doubt it originated in the latter place. The first fruit seen in England, was sent to the London Horticultural So- ciety’s exhibition, from the gardens of Gen. Gordon, of Jersey, in 1820. In this country it / succeeds admira- bly, and will be- come a very popu- lar fruit, being har- dy and productive, the tree making fine upright shoots. Fruit large, py- Fig. 174. Louise Bonne of Jersey, riform, a little one- sided. Skin smooth and glossy, pale green in the shade, but overspread with brownish red in the sun, and dotted with nume- rous gray dots. Stalk it is inch long, curved, rather 398 THE PEAR. obliquely inserted, without depression, or with a fleshy, enlarged base. Calyx open, ina rather shallow, uneven basin. Flesh greenish-white, very juicy and melting, with a rich and excel- lent flavour. September and October. [This is very distinct from the old Louise Bonne, a green winter fruit, of third quality. ] 140. Lover. Ken. The Lodge Pear is a native of Pennsylva- nia, and is understood to have originated near Philadelphia. It is a very agreeable sub- acid pear, and has so much of the Brown Beurré character, that we suspect it is a seed- ling of that fine old va- riety. Kenrick com- pares it to the Seckel, to which it has no points of resemblance. Fruit of medium size, pyriform, tapering to the stem, and one-sided. Skin greenish-brown, the green becoming a little paler at maturity, and much covered with} patches of dull russet. Stalk an inch and a fourth long, obliquely planted at the point of the fruit, which is a little swollen there. Flesh whitish, a little gritty at the core, which is large; juicy, Fig. 175. Lodge. and melting, with a rather rich flavour, relieved by pleasant acid. September and October. 141. Micuavx. Man. in H. M. Compte de Michaux. A fruit imported from the nursery of the Messrs. Baumann, of Bolwyller, France, by Mr. Manning. Young wood light green. It is of medium size, and nearly round. Skin light yel- AUTUMN PEARS. 3¥9 lowish green, with a faint blush on the sunny side. Calyx open, slightly sunk. Stalk an inch and a half long, rather slen- der, inserted with little or no depression. Flesh white, half-but- _ tery, juicy, sweet, but second rate. September and October. 142, Moor-rowt Eee. Lind. Thomp. Little Swan’s Egg. Knevett’s New Swan’s Ege. The Moor-fowl Egg is a Scotch pear, very hardy, and there- | — fore, popular in that climate, which is cold and unfavourable | for the pear. It is a third rate fruit, much like the Swan’s Egg, and unworthy of cultivation in this country. [The Moor- fowl’s Egg, of some Boston gardens, is the Swan’s Egg.| Fruit rather small, roundish. Skin dull green, washed with brown on the exposed side, and dotted with minute russet dots. Stalk long and slender, planted in a slight hollow, or by the _ side of a fleshy lip. Basin narrow, slightly sunk. Calyx open. Flesh yellowish-white, soft, a little gritty, juicy and sweet. September and October. 143. Marte Loviss. § P. Mag. Lind. Thomp. Forme de Marie Louise. Princesse de Parme. Marie Chrétienne. Braddick’s Field Standard. This truly delicious pear was originated from seed, by the Abbé Duquesne, of Belgium, in 1809, and its fruit was first sent to England by Van Mons, in 1816. It was introduced into this country, along with many other fine Flemish pears, about 15 years ago, and is every where held in the highest estimation, keeping for a long time in the house. The tree is hardy, but has an awkward, rather crooked, and declining habit, and very narrow leaves. In the nursery it is best, therefore, to - graft it standard high, when it soon makes a good head. The young shoots are olive-gray. It is a pear for every garden, bearing very regularly. ; Fruit pretty large, oblong-pyriform, rather irregular or one- sided in figure. Skin at first pale green, but at maturity, rich yellow, a good deal sprinkled and mottled with light russet, on the exposed side. Stalk an inch and a half long, obliquely planted, sometimes under a slightly raised lip, sometimes in a very small, one-sided cavity. Calyx small, set in a narrow, somewhat plaited basin. Flesh white, exceedingly buttery and melting, with a rich, very saccharine, and vinous flavour. Last of September and middle of October. THE* PEAR. Fig. 176. Marie Louise. 144. Marie Lovise Nova. Van Mons. Ken. This variety, was sent by Van Mons to Mr. Manning. it will by no means bear a comparison with the Marie Louise, though in some seasons a very good fruit. Col. Wilder, of Boston, considers it “‘ hardly second rate,’’ while the Salem cul- tivators “think it an excellent, juicy, rich pear, though some- times a. little rough.” It has borne two seasons with us, and is AUTUMN PEARS. ; 401 enormously productive, but, even with thinning the crop, it is an indifferent fruit. The wood is very strong, and dark coloured. Fruit rather large, regular pyriform, tapering into the stalk. Skin smooth, yellow, with a brownish-red cheek. Stalk one to two inches long, rather slender and curved. Calyx set in a shallow depression. Flesh at first melting, juicy, and some- times rich, but quickly decays. Last of September. 145. Niett. Thomp. Van Mons. Beurre Niell, Man. in H. M. Colmar Bosc. : Poire Niell. Land. ° Fondante du Bois, (incorrectly of some.) A large and handsome Belgian variety, raised by Van Mons, from seeds sown in 1815, and named in honor of Dr, Niell, of Edinburgh, a distinguished horticulturist, and man of science. The tree bears plentifully. Its quality is not yet fully ascer. tained, but specimens obtained here, promise well. Young wood stout, diverging, gray. . Fruit large, obovate, inclining to pyriform, rather shortened in figure on one side, and enlarged on the other—tapering to the stalk which is about an inch long, obliquely planted, with little orno cavity. Skin pale yellow, delicately marked with thin russet, finely dotted, and sometimes marked with faint red. Flesh white, buttery, sweet, with a plentiful and agreeable juice. Last of September. 146. Narotzon. Lind. P. Mag. Thomp. Medaille. Charles d’ Autriche. 2 incorrectly Sucree Dorée, (of some.) Wurtemberg. of some, Roi de Rome. The Napoleon is a pear of many fine qualities. As a tree it is very hardy, thrifty, and bears abundant crops, even while very young; and its fruit is exceedingly juicy, melting, and agreeable in flavour. In poor soils, or in unfavourable ex- posures only, it is a little astringent. The leaves are broad, and the shoots are upright, and olive-coloured. Lindley gives this as a seedling of Dr. Van Mons—but we believe, incorrectly, though ‘Van Mons first sent it to England in 1816. It was raised from seed in 1808, by M. Liart, gar- dener at Mons; exhibited by him before the Horticultural So- ciety of Mons, which decreed him a medal for it, [whence the synonyme Médaille ;] the original tree was then purchased for 33 francs, by the Abbé Duquesne, who bestowed on it the name of Napoleon. Fruit pretty large, obtuse-pyriform, (but varying more than al- most any other pear in form.) Skin smooth, clear green at 34* 402 first, but be. coming pale yellowish- green at ma- turity, slight- ly _ brighter and darker on its expo- sed cheek. Stalk vary- ing from half an inch to an inch long, pretty stout, set ina slight ‘depression or undera swol- len lip. Ca- lyx set in a basin of mo. derate depth. Flesh white, melting, re- markably full of juice, which is sweet, sprightly and excellent. Should be ri- pened in the house, when , it will be fit Fig. 177. Napoleon. » for use in September, and may be kept for weeks. 147. Naumxeac. Man. A second rate fruit, a native of Salem, Mass. In wood and leaf it resembles the Brown Beurré. Its appearance is ordi- nary, and it is often rather astringent. Fruit of medium size, roundish. Skin yellow russet, marked with brown russet in the sun. Stalk set in a very slight depression. Flesh juicy, melting, but rather astringent in flavour. Bears abundantly. October. 148. ParapisE D’AvToMNE. Thomp. A newly imported pear, and the few specimens that we have ‘ AUTUMN PEARS. : A03 seen here, so strongly resemble Beurré Bosc, as to lead us to suspect its identity. The following description is from a fruit of the present autumn. ‘ Fruit large, pyriform, tapering into the stalk, which it joins by a fleshy base. _ Skin dull yellow, russeted, a good deal like the Brown Beurré. Calyx quite small, open, stiff, set ina shal. low basin. Stalk an inch and a half long, curved. Flesh white, fine grained, buttery, with a high, rich flavour. Last of September. 149. Perré. An American pear, of the highest excellence. The original tree is growing in that interesting place, the old Bartram Bo- tanic Garden, near Philadelphia. Col. Carr, the proprietor, who has disseminated this tree, informs us that in 1735, a seed was received by the elder John Bartram, from Lord Petré, of London, as being the seed of a fine butter pear. Twenty-five years after, ripe fruit was returned him from this seed- ling—called the Petre pear—which he pronounced su- periour to that of the original tree. The tree is not a rapid grower, but produces very regular and abun- dant crops. The fruit has much of the quality of a fine Doyenné with a higher perfume. Young wood slen- der, yellowish. brown, Fruit of medium size, or rather large, obovate. Skin very _ thin, pale yellow, (some- times marked with greenish _ russet, and sprinkled with russet about the Fig. 178. Petré. eye.) Stalk stiff ' | - i f p i : : 404 THE PEAR. and strong, about an inch long, stout at the lower end, and set in a peculiar, abruptly flattened cavity. Caylx small, set in a narrow, but smooth basin. Flesh whitish, fine grained, buttery, and very melting ; with a perfumed, slightly musky, high fla- vour. October, and if picked early, will keep a long time. 150. Pirt’s Pro.uiric. Pitt’s Surpasse Marie. Ken. Surpass Maria Louise, (incorrectly of some American gardens.) An English market fruit, introduced by.Mr. Kenrick. It was raised from the seed of the Marie Louise, but is greatly infe- riour to it. Its principal merit seems to us, to be its beauty and surprising fertility, itslong, thrifty branches being literally load- ed with fruit. It is handsome, but in flavour it is third rate, quite poor, and soon decays. : Fruit of medium size, oblong-pyriform, (sometimes turbinate,) - usually shaped a little like a Jargonelle. Skin yellow, but nearly covered, in the sun, with brownish-red, and a little rus- setted. Stalk curved, fleshy at the base where it joins the fruit. Flesh juicy, soft, sweet, rather coarse, and of indifferent quality. September. [The Surpasse Marie Louise of some European gardens, is the Compte de Lamy, a very fine pear.] 151. Paquency. A new pear, introduced from France, by Col. M. P. Wilder, President of the Massachusetts Horticultural Society. It proves to be a fruit of the first quality. Fruit of medium size, regularly pyriform. Skin green at first, becoming dull yellow at maturity, marked with patches of russet at both extremities, and dotted with the same. Stalk long, inserted without depression. Calyx stiff, open, set in a very shallow basin. Flesh white, buttery, with sweet, rich, and perfumed flavour. October to November. 152. PENNSYLVANIA. Smith’s Pennsylvania. The Pennsylvania is a seedling, originated by J. B. Smith, Esq., of Philadelphia, a well known amateur, It is a handsome ‘and good pear, of second quality. Young shoots diverging, reddish-brown. . ye Fruit of medium size, obovate, a good deal narrowed towards the stalk. Skin brown russet, nearly covering a dull yellow ground, and becoming russet red on the sunny side. Stalk an ‘Mite. ¢risp, juicy pear, of AUTUMN PEARS. 405 Fig. 179. Pennsylvania. inch and a half long, obliquely planted, without depression, but a fleshy base. Calyx small, basin very shallow. Flesh yel- lowish-white, not very fine grained, juicy, half melting, sweet and rich, with a highly perfumed, musky fla- vour. Middle and last of September. » 153. Princess o Orance. Lind. Thomp. P. Mag. \ ' Princesse d’Orange. Princesse Conquéte. The Princess of Orange is a pleasant, second quality. Its long and upright shoots bear, with us, very regular crops of rich 1 looking, ruddy pears. Fig. 180. Princess of Orange. tn et Pi 406 “THE PEAR. It is a Flemish variety, raised by the Count Coloma, in 1802. Young wood long, light olive. Fruit of medium size, or a little less, roundish. Skin cinna- mon russet in the shade, but nearly covered with bright reddish russet, mixed with a little orange, in the sun. Stalk an inch or more long, planted in a very slight cavity. Calyx small, ina shallow basin. Flesh pale yellowish-white, crisp, juicy, flavour vinous—sugary, relieved by acid, and when in perfection, ex- cellent. October and November. 154. Porr’s Scartet Maysor. ° We have discontinued the cultivation of this pear, as, though very handsome, it is quite inferiour. Fruit rather large, obo- vate, yellow, with a bright red cheek. Stalk long and thick. eye rather small. Flesh white, breaking, and rather dry, Last of August. Pore’s Quaker is another variety, a little better in quality, but not comparable to many other sorts of the same time. Fruit very fair, middle sized, oblong-pyriform, smooth yellow-russet, juicy, melting and pleasant. October. Both these pears are natives of Long Island, N. Y. 155. PatttEav. Van Mons. Man. in H. M. A Belgian pear, of good quality, but rather coarse grained. Fruit medium size, turbinate, inclining to pyriform. Skin rough, greenish-yellow, dotted with greenish gray dots, and marked with patches of russet. Stalk about an inch long, very stout, obliquely inserted with a fleshy base. Calyx in a basin slightly depressed. Flesh juicy, sweet and good. Early in September. 156. QuEEN oF THE Low Countries. Ken. Man. in H. M. Reine des Pays Bas. Van Mons. This fine, large, and handsome fruit, was transmitted by Dr. Van Mons to Mr. Manning, with the assurance that it was “the most perfect of pears.” Without, as yet, quite equalling this high character here, it proves worthy of extensive trial. Fruit large, often very large, broad pyriform, tapering ab- ruptly to the stalk. Skin in the shade, dull yellow, dotted and russetted around the eye, and overspread with fine dark red on the side next the sun. Stalk an inch and a half long, curved, and planted without depression. Calyx very small, and with few divisions, set in a pretty deep basin. Flesh white, buttery, Fig. 181. Queen of the Low Countries. melting and very juicy, with a rich, sub-acid, vinous flavour. Early in October. 157. QUILLETETTE. Van Mons. A new, and odd-looking, late autumn fruit, of the first qual- ity, recevied from Van Mons, and which deserves a general trial. . Fruit nearly of medium size, roundish, a little flattened. Skin greenish, nearly covered with dull, iron-coloured russet. Stalk about an inch and a half long, and set with- out depression, but with a peculiar fleshy swelling at its point of inser- tion. Calyx ex- tremely small, sometimes abor- tive, set in a nar- row, rather deep basin. The flesh is white, buttery, and melting, rich, sweet, and per- | fumed. Novem. ber. 158. Rete Caro- LINE. Thomp. Queen Caroline. A pretty look- ing, European pear, ripening late Fig. 182. Quilletette. in autumn, but coarse, and only fit for cooking. Fruit of medium size, nar- row-pyriform. Skin smooth yellowish-green, becoming yellow at maturity, with a rich, brownish-red cheek. Stalk an inch long, curved, planted with little or no cavity. Flesh white, crisp, rather dry and indifferent in quality. November—and will keep for several weeks. . 159. Reine ves Porres. Thomp. This French pear, with its fine name, unfortunately proves very poor and worthless. It is regularly formed, and hand. some—quite distinct from the Cumberland, with which it is con- sidered synonymous, by some. It bears abundantly. . Fruit rather large, varying from turbinate to obtuse-pyriform, regularly shaped. Skin smooth greenish-yellow, with rarely a very little red on its cheek. Stalk an inch and a fourth long, slender, inserted with little or no depression. Calyx set in a shallow basin. Flesh dry and poor. September and October. AUTUMN PEARS. 409 160. RovsseLeT p—E Merster. Van Mons. Man. in H. M. Ferdinand de Meester? ois. _ This is a seed- ling of Dr. Van Mons’, and is a very excellent pear in this cli- mate, the flesh melting and su- gary, though a little rough. Fruit of medi- um size, roundish, somewhat flatten- ed. Skin pale- yellow, marked with very light russet dots, and washed with pale red next the sun. Stalk an inch and a half long, rather slender, and planted some- what obliquely in, or by the side of the swollen, ab- rupt end. Calyx large, open, pla- ced in a very slight and irregu- lar basin. Flesh Fig. 183. Roussellet de Meester. juicy, melting, sugary and rich, but a little rough, which does not prevent its being of excellent flavour. October. Rousselet de Meester is the name by which this fruit was re- ceived, but we suspect that itis the Ferdinand de Meester, a larger and better pear than the former sort, which was named by Van Mons after his gardener. [See Annale’s de la Societé @ Horticulture. Paris. Vol. 15, p. 362.] Z vs 161. Raymonp. Man. The Raymond is a native of Maine, and originated on the farm of Dr. I. Wight, in the town of this name. It has a good deal of the flavour of the White Doyenné, and is a productive pear, often of the first quality, 2 if the tree were a little more 410 THE PEAR. vigorous, would become a popular variety. Young shoots very slender, dark yellowish. brown. Fruit of medium size, obovate, shaped like the Doyenné. Skin yellow, marked with russet near the stalk, and tinged with a little red towards the sun. Stalkan inch or more long, inserted with little orno depression. Ca- lyx round, firm, open, set in a challow basin. Flesh white, am™ buttery, melting, and very ex- | cellent. ; 162. Rostirezer. Man. The Rostiezer is, we believe, a German pear, and was re- ceived from the nursery of the brothers Baumann, of Bolwil- ler, on the Rhine. It is likely to prove a capital variety. It bears abundantly. Fruit of medium size, ob- long-pyriform. Skin a dull yellowish-green, with a red- dish-brown cheek, and whitish dots, light russet. Stalk very long, nearly two inches, irregu- lar, slender, set with very little depression. Calyx open, but little sunk. Flesh juicy, a little coarse, but very melting, sweet and delicious, with a rich perfume. August and Septem- ber. Fig. 184. Rostiezer. 163. Sr. Guiszain. § Thomp. A most excellent Belgian pear, recently originated by M. Dorlain, and introduced into the United States by S. G. Perkins, Esq., of Boston. When in perfection, it is of the highest quality, but on some soils it is a little variable. The tree is remarkable for its uprightness, and the great beauty and vigour of its growth. Young shoots light browa. 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. Calyx rather small, open, set in a shallow basin. Core small. Flesh white, buttery and juicy, with a rich, sprightly flayour. AUTUMN PEARS. All Re lene Fig. 185. St. Ghislain. 164. SuperFonDANTE. Thomp. The Superfondante is a fine French pear, of the same class as’ the White Doyenné, which indeed, it strongly resembles in appearance and flavour. Young shoots slender, yellowish-brown. Fruit of medium size, obovate. Stalk an inch long, slightly inserted. Skin smooth, pale yellow, marked with a few dots, and sometimes marked with russet. Stalk an inch and a fourth long, set in a slight cavity. Calyx rather large, in a shallow basin. Flesh white, buttery, melting, and very good. October. 165. St. Anpr&. Man. in H. M. Imported by Mr. Manning, from the Brothers Baumann, of Bolwyller. A first rate variety. Fruit medium size, obovate, shaped like Henry the 4th. Skin light greenish-yellow, somewhat dotted with red. Stalk about an inch anda quarter long. Calyx small. Flesh white, fine grained, buttery, melting, and excellent. Early in Sep. tember. 166. Suttivan. Man. in H. M. Van Mons, No. 839. A second rate seedling, sent to this country by Van Mons, and named by Mr. Manning. Young shoots slender, diverging, 412 THE PEAR. reddish-brown. Fruit of medium size, oblong-pyriform. Skin pale greenish-yellow. Stalk an inch and a half long, stout, inserted at the tapering, pointed end. Flesh juicy, melting, sweet and pleasant. September. 167. Sryrian. Thomp. This very bright coloured and excellent pear, comes from England. We think it worthy of a general trial in the middle states. Like the Passe Colmar, it often produces a second crop of fruit, which, however, is seldom good. Fruit rather large, pyriform, a little one-sided and irregular. Skin deep yellow, with a bright red cheek, and streaks of light russet. Stalk an inch and a half long, curved, slender, fleshy where it tapers into the fruit. Calyx large, open, and set in an irregular basin. Flesh yellowish, not very fine grained, crisp, with a rich, high-flavoured juice. October. 168. Srevens’ GenesseE. § Man. Thomp. Guernsey. Pom. Man. Stephen's Genessee. This admi- rable pear, combining in some degree, the _excel- lence of the Doyenné and Bergamot, is reputed to be a seedling of Western New - York. It was first brought into notice by Mr. Stevens, of Rochester. Altho’ placed among Au- tumn_ pears, it frequently ripens here at the end of August, a- mong the late Fig. 186. Stevens’ Genessee. Summer va- rieties. Young shoots diverging, dark-gray. ai AUTUMN PEARS. 413 Fruit large, roundish-obovate, and of a yellow colour, resem- bling that of the Doyenné (or Virgalieu.) 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 but- tery, with arich, aromatic flavour, somewhat like that of Gan- sel’s Bergamot. First of September, 169. Sytvance. Nois. Thomp. Bergamotte Sylvange. Green Sylvange. Lind. A pleasant, juicy pear, which is much esteemed by some persons, and always bears good crops with us. Young shoots stout, upright, dark olive. Fruit roundish-obovate, shaped much like a bergamot. Skin rough, pale green, with a slightly darker green cheek, a good deal marked with dark dots. Stalk three fourths of an inch long, slender, slightly inserted. Calyx small, set ina rather uneven, shallow basin. Flesh greenish-white, juicy, tender and melting, with a rich, sweet, agreeable flavour. October, and keeps a long time. . 170. Suenxs. A new native pear, from the eastern states. It soon grows mealy if left on the tree, but ripened in the house is remark- ably juicy and sprightly. Fruit rather large, obovate, and shaped somewhat like Henry the 4th. Skin light yellowish- green. Stalk an inch long, slender. Calyx in a narrow, rather deep basin. Flesh white, tender and melting, with a juicy, and very sprightly flavour. October. 171. Stevtte. Thomp. Beurré Sieulle. A new fruit, very lately received from the London Society’s garden, and so far as it is yet proved, of very excellent cha- racter. Fruit of medium size, roundish, flattened. Skin pale yellow, with a little red on the sunny side. Stalk an inch anda quarter long, set ina shallow cavity. Calyx closed, basin scarcely at all sunken. Flesh buttery, melting, rich, and very good. October. 172. THompson’s. § Thomp. This new, and very rich flavoured pear, received by us from the Horticultural Society of London, was named in honour of. 35* eT ; - e sis “Ele , ne ee AIS THE PEAR. Mr. Robert Thompson, the head of the fruit department, in the Society’s garden, to whose pomological acumen, the horticultu- ral world is so largely indebted. It is, appropriately, a fruit of high merit, having the qualities of the Passe Colmar and Doyenné somewhat combined, but with most of the richness of the former. It is very productive, and “merits a place in every collection of pears. Young shoots diverging, yellowish- olive. Fruit of medium size, obovate, slight- ly irregular in sur- face. Skin pale lem- on yellow, with a few small, russetty dots and streaks. Stalk pretty stout, an inch or more long, insert- ed in a blunt, uneven cavity. Calyx open, stiff, often without di- visions, basin slightly sunk. Flesh white, buttery, melting, with a rich, sugary, slight- ly aromatic flavour. October and Novem. ber. Fig. 187. _Thompson’s. 173. Swan’s Ece. Thomp. Lind. Moor-fowl Egg, incorrectly of some Boston gardens. The Swan’s Egg is an old English pear, valued in Britain, for its great hardiness and the large crops it bears as a stan- dard, where comparatively few pears succeed without being trained. In this country it is little esteemed, for no man, where so delicious a fruit as the Seckel can be had merely for the trouble of planting, will care to retain so ordinary a kind as the Swan’s Egg. Branches long, upright or waving, dark coloured. Fruit small, oval, inclining to obovate. Stalk an inch or more long, slender, inserted with very slight depression. Skin . AUTUMN PEARS. AIS pale green, washed with pale brown on the sunny side, and dot- _ted with brownish specks. Calyx small, set on the narrow erown without being sunk. Flesh soft, juicy, with a sweet, somewhat musky flavour. October. 174. Sucxen. § Coxe. Lind. Thomp. Seckle, Syckle. Sickel. Red Cheeked Seckel. New-York Red Cheek. We do not hesitate to pronounce this American pear the rich- est and most exquisitely flavoured variety known. In its high- passed, nor indeed equalled, by any European variety. When we add to this, that the tree is the healthiest and har- diest of a]l peat 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 in- dispensable in the smallest garden. The stout, short- jointed olive-coloured wood, Fig. 183. Seckel. distinguishes this variety, as well as the peculiar reddish-brown colour of the fruit. The soil should receive a top-dressing of manure frequently, when the size of the pear isan object. The Seckel pear originated on the farm of Mr. Seckel, about four miles from Philadel phia.* * The precise origin of the Seckel pear is unknown. The first pomologists of Europe have pronounced that it is entirely distinct from any Enropean Variety, and its affinityto the Rousselet, a well known German pear, leads to the suppo- sition that the seeds of the latter pear having been brought here by some of the Germans settling near Philadelphia, by chance prod uced this superiour seedling. However this may be, the following morceau of its history may be Telied on as au- ' thentic, it having been related by the late venerable Bishop White, whose tena- city of memory is well known. About 80 years ago, when the Bishop wasa lad, there was a well known sportsman and cattle dealer in Philadelphia, who was familiarly known as “Dutch Jacob.” Every season, early in the autumn, on returning from his shooting excursions, Dutch Jacob regaled his neighbors with ‘ pears of an unusually delicious flavour, the secret of whose place of growth, however, he would never satisfy their curiosity by divu'ging. At length the Holland Land Company, owning @ 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 Delaware. Not long after- wards, it became the farm of Mr. Seckel, who introduced this remarkable fruit to ly concentrated, spicy, and honied flavour, it is not sur. SE NRW ANN RT ETE ERP eT TP 416 THE PEAR. , It was sent to Europe by the late Dr. Hosack, in 1819, and the fruit was pronounced by the London Horticultural Society, ex- ceeding in flavour the richest of their autumn pears. Fruit small, (except in rich soils,) regularly formed, obovate. Skin brownish-green at first, becoming dull yellowish.brown, with a lively russet red cheek. Stalk half to three-fourths of an inch long, slightly curved, and set ina trifling depression. Ca- lyx small, and placed in a basin scarcely at all sunk. Flesh whitish, buttery, very juicy and melting, with a peculiarly rich, spicy flavour and aroma. It ripens gradually in the house from the end of August to the last of October. 175. Surpasse Vireariev. § Man. Surpasse Virgouleuse. The precise ori- gin of this very delicious fruit is not known. It was first sent out from the nursery of the late M. Andrew Parmen- tier, of Brooklyn, under this name, and is, perhaps an unrecognized _ fo- reign pear, so named by him in. allusion to its surpassing the fa- ’ vourite Virgalieu, (White Doyenné) of New-York. We consider it one of the finest of Au- tumn pears, de- serving extensive dissemination. It bears regularly and well. Young shoots long, up- right, yellowish- wi pire brown. ig. 189. Surpasse Virgalieu. public notice, and it received his name. Aferwards the property was added to the vast estate of the late Stephen Girard. ‘The original tree still exists, (or dida few years ag0,) Vigorous and fruitful. Specimens of its pears. were, quite lately, exhibited at the annual shows of the Pennsylvania Horticultural Society. » . AUTUMN PEARS. 417. Fruit rather large, obovate, sometimes roundish-obovate. Skin smooth, pale lemon yellow, with a very few minute dots, and rarely a little faint red on the sunny side. Stalk rather more than an inch long, not deeply planted in a cavity rather higher on one side. Calyx rather small, and pretty firm, set in a slight, smooth basin. Flesh white, exceedingly fine grained and buttery, abounding with delicious, high flavoured, aromatic juice, different from that of the Doyenné. October. _ 176. Ursaniste. § Thomp. Lind. The Urbaniste is a fruit for which we confidently predict the highest popularity in this country. In its delicious flavour it compares, perhaps, more nearly with the favourite old Doyenné or Virgalieu, than any other fruit, and adds, when in perfection, a delicate perfume, peculiarly its own. Its handsome size and appearance, and remarkably healthy habit, commend it for those districts where, from neglect or bad soil, the Doyenné does not flourish. The tree is a moderately vigorous grower, and though ea Fig. 190. Urbanig. Bini Ze RL Pie nit i asf aa nD team erenRR renemenennete arte mneeme en ee Tee ween ceebppteeneraceeranige aieaecnaerstanre eer eae 418 THE PEAR. it does not begin to bear so early as some of the new varieties, it yields abundant and regular crops, and gives every indication of a long-lived, hardy variety. For the orchard or garden in the middle states, therefore, 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 up- right, short-jointed, grayish yellow. Fruit of medium size, often large, pyramidal obovate. Skin smooth and fair, pale yellow, with gray dots, and a few russet streaks. Stalk about,an inch long, rather stout, and inserted in a well marked or rather broad depression. 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 copi- ous, delicious juice, delicately perfumed. Ripens from the last of September till the end of November, if kept in the house. 177. Verte Loncue. Duh. Lind. Thomp. Long Green. Mvuuth Water. New Autumn. Muscat Fleuré. The Long Green, or Verte Longue, is an agreeable, refreshing fruit, remarkably juicy and sprightly. It also bears most abundant crops. Fruit long-pyriform, narrowing a good deal from the middle towards both ends. Skin green even at maturity, with numerous minute dots. ; Stalk about an inch Fig. 191. Verte Longue. long, straight, planted a. little on one side, and without depression. Calyx small, set on the very narrow crown, which is scarcely hollowed. Flesh white, very juicy, with a sweet, slightly perfumed, very excel- lent flavour. Last of September to middle of October. AUTUMN PEARS. 419 ~ There is a small and inferiour variety, known*also as the Mouth Water. “ah eibe Verte Loncue Panacuite, (Verte longue, Suisse, Culotte de green. It ripens at the same time. Fig. 192. Van Mons Leon le Clerc. 178. Van Mons Lion Le Crerc. § Thomp. in Gard. Mag. This new fruit, which has of late created so much sensation Suisse,) or Striped Long Green, resembles the foregoing in all respects, except that the first is prettily striped with yellow and | ’ siete Siena ammreh AORN NO RREATRE Eat IGOR Te Fo OP “ seasreintenit 20 Dadian Se Ree eg RE A Oe TEER TERRY eg hE. 420 THE PEAR. in the pomological world on both sides of the Atlantic, has borne for the first time in this country, the past season, and is likely to sustain its high character as one of the most delicious of Au- tumn Pears, “combining the properties of large size, handsome appearance, and rich flavour.” Our outline is from a specimen just produced by Col. Wilder, of Boston, whose standard pears are unrivalled in New-England. | Van Mons Léon le Clere was originated by M. Léon le Clerc, an amateur cultivator, of Laval, in France, who, in naming it, desired to couple his own name, with that of his friend, Dr. Van Mons—“le grand prétre de Pomona.’ Its shoots strong, upright, olive. Dr. Van Mons himself, had previously raised a large winter pear of tolerable quality, but very inferiour to this, which he had named simply Léon Ze Clerc. [See“Léon le Clere in a succeeding page.] As this was known by many as Van Mons’s Léon le Clerc, it was naturally confounded with the Van Mons Léon le Clere—the present variety, and when the latter came into notice, and was sold in England at a guinea a plant, hun- dreds of the inferiour kind were sold under the same name, and confounded with it. Incotrect grafts were also sent to this coun- _ try, but the genuine kind has finally been obtained, and proved. Fruit large, oblong-obovate. Skin yellowish, much mingled with brown over nearly the whole surface, and slightly russet- ed near the stalk. Stalk an inch and a half long, rather stout, obliquely inserted, with little depression. Calyx small, open, set in a shallow basin. Flesh yellowish-white, buttery and melting, with a rich, sugary flavour. October and November 179. Van Buren. . Wilder, Mss. An American seedling, raised by Gov. Edwards of New- Haven, for which we are indebted to Col. Wilder of Boston. It is a most beautiful fruit, of second quality only for the table, but very excellent for baking and preserving, and kitchen use generally. Fruit large, obovate, rather flattened at the eye. Skin clear yellow, with a rich orange-red blush next the sun, regularly dotted with conspicuous brownish specks, and slightly touched with greenish and russet spots. Flesh white, crisp, sweet and perfumed. y 180. Wituram Epwarps’. Wilder. Mss. _ This fruit is from the same source as the foregoing, and pro- mises to take its place among the buttery, autumn pears of the first quality. | ‘thy of general cul- - AUTUMN PEARS. ‘421 Fruit of medium size, obtuse-pyriform, terminating rather ab- ruptly at the stalk. Skin yellow, and at maturity, profusely dotted with red and russet points or dots on the sunny side. Flesh oe pat buttery, melting, very sugary and rich. Sep- tember. , 181. Wizzvr. The Wilbur is a native fruit, which originated in Somerset, Mass., and has recently been brought into notice. It will not rank above second quality. Shoots slender, yellowish- brown. : . ; Fruit of medium size, obovate. Skin dull green and and rus- seted. Stalk three-fourths ofan inch long, inserted with little or no depression. Calyx prominent, basin scarcely sunk. Flesh melting, juicy, sweet and pleasant, but slightly astrin- gent. September. & 182. Witxrinson. § Man. Thomp. This is a native pear, first brought into notice about 15 years ago. The original tree grows on the farm of Mr. J. Wilkinson, Cum- berland, Rhode Island. In the middle states it proves a most ex- cellent late pear, coming between the autumn and winter sorts, wor- tivation. The tree is very thrifty, har- dy, and a regular bearer. The shoots are long, upright, stout, greenish-yel- low. The fruit is very fair. In the neighborhood _ of Boston, as a stand- ard tree, it does ine” not succeed so well. Fig. 193, Willanson. 86 4 OE ee: 422 THE PEAR. Fruit of medium size, obovate, inclining to oval. Skin smooth and glossy, bright yellow, dotted with brown points. Stalk an inch and a quarter long, rather stout, inserted with little or no depression. Calyx small, open, and firm, set in a shallow basin. Flesh very white, juicy, melting, sweet and rich, with a slight perfume. October to December. 183. Wasnineton. § Man. Ken. Robertson. A beautiful oval American pear of very excellent quality, which is a native of Delaware. | It was discovered there in \\| a thorn hedge, near Ha. / man’screek, onthe estate _ of Gen. Robertson* about 20 years ago. It is one of the most attractive and distinct of our native dessert pears. Young shoots slender, diverg- ing, reddish-brown. Fruit of medium size, oval-obovate, regularly formed. Skin smooth, clear lemon-yellow, with a sprinkling of reddish dots on the sunny side. Stalk about an inch and a half long, inserted even with the surface, or with a slight depres- sion. Calyx small, part- ly closed, and set in a shallow basin. Flesh white, very juicy, melt: ing, sweet and agreea- ble. Middle of Septem. Fig. 194. Washington. ber. . 184. Yar. _ Lind. Thomp. Yutte. A Dutch pear, recently introduced, which is said to be.a very * Named the Washington, by Gen. R., in honour of his distinguished friend and military commander, — WINTER FEARS. _ 423 ent variety, and a very abundant bearer. The trees have ender, drooping branches. ey five Fruit rather small, turbinate, inclining to pyriform, and a lit- tle compressed on its sides. Skin dense brown russet, thickly ‘sprinkled with round, gray specks. Stalk an inch long, slender, 4 _ and planted obliquely, without depression. Calyx very small, 4) % et in a shallow basin. Flesh white, tender, juicy, with a ' Bicary, perfumed flavour. September. Class III. Winter Pears. 185. ANGORA. This pear, recently introduced into the United States, pur- ports to come from the town of Angora, near Constantinople, and it is said to be one of the largest and most delicious winter pears of the latter city. The fruit is said to weigh from two to five pounds, to be yellow, with a red cheek, to have a crisp flesh and sprightly flavour, and to keep till May. It will | no doubt bear the coming season, and it is doubtful, taking into account the difference of climate in Turkey, whether it proves much more than a good cooking pear here.* Spurious, sorts have been sold for the Angora—such as the Pound Pear and Catillac ; and we are inclined to believe that the latter sort is : what has been received in this country as the true Angora. 186. Beurré& p’Aremperc. § Thomp. Lind. . Due d' Aremberg. _ D’Aremberg Parfait. Deschamps. L’Orpheline. Colmar Deschamps. Beurré des Orphelines. The Beurré d’Aremberg is certainly one of the first of winter dessert pears in our climate. It is a fine, large fruit, very high flavoured, bears most abundantly, and always keeps and ' matures, with perhaps less care than any other winter fruit in the house. Its flavour is of the rich vinous kind—sugar, ming. led with acid—and, when in perfection, is not unlike that of the pine apple. This vinous flavour is not so agreeable to some persons as the sugary, and such will prefer the Winter Nelis and Glout Morceau to the present variety. The Beurré d’Aremberg was raised, not long since, by the Abbé Deschamps, in the garden of the Hospice des Orphelines, * We notice, since writing the above, that two sorts introduced into the Paris rdens from Constantinople under this name have borne, and both are very in- different, one being the Catillac. eB : ~ “§Q4 THE PEAR. -at Enghein. Notsette, the French nurseryman, having intro. duced, about the same time, another fine pear from the garden ..of the Duke of Aremberg, gave it the name of Beurré d’Arem- berg. This latter pear proved to be the Glout Morceau, and thence arose the confusion, which still, in some measure, exists between the English and French works respecting it—the Beurré d’Aremberg of many French catalogues, being the Glout Morceau. The two sorts are, however, easily distin- guished. The fruit of the d’Aremberg has a short, or thicker stalk, usually bent to one side ; its flavour is vinous, instead of sugary, and its wood is stronger, with more deeply serrated leaves. Branches clear yellowish-brown, dotted with pale specks. Fig. 195. Beurré d’ Aremberg. ; Fruit obovate, but narrowing a good deal to the stalk. Skin thick, rather uneven, pale greenish-yellow, becoming yellow at maturity, with many tracings and spots of light russet. Stalk short, half an inch, to an inch long, thick, and very fleshy, WINTER PEARS. 425 especially where it joins the fruit, and usually planted very obliquely. Calyx short and small, set ina deep basin. Flesh white, buttery, and melting, with an abundant, rich, delicious vinous juice. December. 187. Bevrré, Easter. P. Mag. Thomp. Bergamotte de la Pentecdte. Beurré de Paques Beurré de la Pentecéte. . Philippe de Paques, Beurré d’Hiver de Bruxelles. - Bezi Chaumontelle tres gros. Doyenné d’Hiver. Chaumontel tres gros. Doyenné du Printemps. Canning. Beurré Roupé. Seigneur d’Hiver. Du Patre. The Easter Beurré is considered abroad, one of the very best late winter or spring pears. It seems to require a rather warmer climate than that of the eastern states, to arrive at full perfection, and has disappointed the expectation of many culti- Fig. 196. Easter Beurré. 36* 153 a el pe ei EEN RI RENT NLT IT IST NTT TUR NY ARCS rane eS: ETS Oe ORION OP GEIR TIONS HCN mT SS on Reneepca tient patant nat ~ 7 426 THE PEAR. vators. It bears well here, but is rather variable in quality. In good seasons, if packed away in boxes and ripened off ina warm room, it is a delicious, melting, buttery fruit. ‘The tree grows upright, and thriftily, with reddish yellow shoots. It requires a warm exposure and a rich soil, to give fine fruit as an open standard tree. Fruit large, roundish-obovate, often rather square in figure. Skin yellowish-green, sprinkled with many russetty dots, and some russet, which give it a brownish cheek in some specimens. Stalk rather short, stout, planted in an abruptly sunken, obtuse cavity. Calyx small, closed, but little sunk among the plaited folds of the angular basin. Flesh white, fine grained, very buttery, melting, and juicy, with a sweet and rich flavour. 188. Bevrré Gris p’Hiver Novveav. Thomp. A new variety, which comes to us from France, with a high reputation, as one of the best of all late pears. It is just in- troduced into this country. Fruit large, almost round. Skin rather smooth, entirely rus- seted and having a slight red tinge on the sunny side. Stalk very thick and short, inserted in a slight cavity. Calyx very small, basin slightly sunken. Flesh white, very melting and fine grained, with an abundant, sugary, slightly perfumed juice rather richer, but somewhat resembling a fine Brown Beurré. February. 189. Bevrré, Moxtert’s Guernsey. Thomp.* Mollet’s Guernsey Chaumontelle. Ken. Mollett’s Guernsey Beurré is a new English variety, raised by Charles Mollet, Esq., of the Island of Guernsey ; it has the reputation of a fruit of the highest quality, “ very melting and buttery, with a very rich Chaumontel flavour.” Its adaptation to our climate remains yet to be proved. Fruit of medium size, oval-pyriform—there being often a remarkable extension, or prolonged neck of the fruit where it unites with the stalk. Skin rather uneven, yellow and yel- lowish-green, nearly covered on one side with dark cinnamon brown russet, in stripes and tracings. Stalk an inch long, pretty stout, and planted in the fleshy extended neck of the fruit. Calyx large, with widely expanded divisions, and placed in a shallow basin. Flesh yellowish, exceedingly melt- ing and buttery, with a rich vinous flavour. December. * In Gardener’s Chronicle, 1842, p. 37 and 85. AUTUMN PEARS. 427 190. Bevrré pe Ranz. § Thomp. in Sub. Gard. Beurré Rance. Lind. Beurré de Flandre. Hardenpont du Printemps. = Josephine, incorrectly of some. Beurré Epine. The Beurré de Ranz isconsi- dered by all English cultiva- tors, the best — very late pear yet generally known. With us it is in eating from March to May, ripening in succession if brought in sepa- rate parcels from a cool toa warm apart- ment. Itisnota handsome fruit, always remain- ing green and rather rough, butits long keep- ing quality ren- ders it an indis- pensable variety in every good garden. In New England it does not mature well, and is frequent- ly second rate. It is excellent here, and_ still | better farther Fig. 197. Beurré de Ranz. south. The et is brownish-yellow, straggling in growth, and rather pen- dulous when in bearing, and when the tree has attained a mode- rate size it bears well. f Fruit of medium size, obtuse pyriform. Skin dark green, even at maturity, rather thick, and dotted with numerous russet specks. Stalk rather slender, an inch and a half long, set in a slight, blunt depression, or often without any cavity. Calyx quite small, and set in a basin very little sunk. Flesh 33 ‘ << 6 pi eanianocalsaabmrunaaradcei-eemeraeeetimee ateneneine a-ha Bees kt ah nae STE ATEN RIA TY AT NPR ET TS TT OT IT - aeeeeneeeemene ae aces 428 : THE PEAR. greenish-white, melting, a little gritty at the core, full of sweet, rich juice, of excellent flavour.* This is a Flemish pear, raised by M. Hardenpont, of Mons. It must be called Beurré de Rans, or Ranz, from the name of the commune in which it was raised, and not Rance—(rancid.) 191. Brvurri Bronzie. Thomp. This pear has as yet, only proved second rate withus. Fruit pretty large, roundish. Skin rough-ish, greenish, nearly covered with dull russet, becoming red next the sun. Stalk an inch or more long, slightly inserted. Flesh white, crisp, juicy and sweet, of tolerable flavour. [The Beurré Bronzée of some Boston gardens, is the Figue de Naples.] 192. Bezt Vaer. Thomp. Lind. The Bezi Vaet has been considerably cultivated in this coun- try, but is not generally considered more than a good second rate pear. The young shoots are upright, long, dark coloured. Fruit of medium size, obovate, narrowing to the stalk. Skin rough-ish, pale green, becoming yellowish, with many russetty spots anda brownish cheek. Stalk an inch or more long, in- serted in a slight cavity. Calyx set in a small basin. Flesh yellowish-white, melting, juicy, with a sweet, somewhat per- fumed flavour. November to January. 193. Broom Parx. Thomp. This new pear, a seedling of Mr, Knight’s, comes to us with a high reputation, “partaking,” says Mr. Thompson, “of the flavour of the melon and pine apple.” Fruit of medium size, roundish. Skin brown, flesh white, juicy, melting, perfumed and delicious. Shoots strong, diverging, dark brown. Decem- ber to January. : 194. Bezt p’Hérxr. Thomp. Bezi Royal. : Frahzéesche Rumelbirne. This is a very excellent, winter stewing pear, which bears * As we have stated before, a great deal depends on the mode of keeping win- ter pears. ‘They are best when packed in small boxes or kegs, with layers of paper between them. These boxes should be kept in a cool, dry cellar or gar- ret, free from frost, till within two or three weeks of the season of their maturity, when they should be brought into a closet or room of warm temperature to ripen. In this way the fruit will attain a much higher flavour than if ripened in the ordinary way, and without shrivelling. WINTER PEARS. 429 most abundantly. It is of no value for the dessert, but would probably prove a good market fruit It derives its name from the forest of Héri in Bretagne. ; Fruit of medium size, roundish. Skin greenish-yellow, with a reddish blush. Stalk an inch and a half long, slender, curved. Caiyx open, slightly sunk. Flesh tender, juicy, free from grit, with an anise-like flavour. Fit for cooking from October to January. 195. Buack Worcester. § Thomp. Black Pear of Worcester. Lind. Man, Parkinson’s Warden. A very profitable market fruit, bearing always heavy crops of kitchen pears, which are esteemed for cooking. The branches incline downwards with the weight of the fruit. Young shoots dark olive, diverging. Fruit large, obovate or oblong. Skin thick, rough green, nearly covered with dark russet. Stalk one half to an inch long, stout, planted with but little depression. Calyx small, and set in a moderate hollow. Flesh hard and coarse, but stews and bakes well. November to February. 196. Bergamot, Easter. Mill. Lind. Thomp. Bergamotte de Paques. Duh. Winter Bergamot. Bergamotte d’Hiver. Paddrington. Bergamotte de Bugi. Royal Tairling. Bergamotte de Toulouse. Terling. Robert’s Keeping. The Easter Bergamot is a second rate, winter dessert pear, but it is one that we consider well worthy of cultivation. It bears, with us, very large crops of handsome pears, which are very tender, excellent stewing pears, all winter, and keep ad- mirably till late in the spring, when they are agreeable for the table. Jt is much inferiour to the Easter Beurré for eating, and it is readily distinguished from that variety by the rounder form and lighter colour of its fruit, as well as the greenish hue of the young shoots. It is a thrifty old French variety. Fruit medium to large, roundish-obovate, narrow at the stalk. Skin smooth, pale green, thickly speckled with conspicuous, light gray dots, and becoming pale yellowish at maturity. Stalk varying from three-fourths to an inch and a half in length, set in a very slight depression. Calyx small, and placed in a very shallow basin. Flesh white, crisp, juicy and melting at maturity, with a sprightly flavour. Februarv to May. er eee TRA I AREER Os OT em ORR T YT RE amr eR RTA ean A ea a FREE ne DRL UR I ed RE RET A ETT ONO RIPE TP SOREN THE PEAR. 197. Bercamorre p’Hotranps. Thomp. Duh. Holland Bergamot. Lind, Bergamotte de Fougére. Beurré d’Allencon, Amoselle, Bergamotte d’Allecnon. Lord Cheeney’s, An excellent kitchen fruit, which will keep sound till May or June, and becomes then of good second rate quality for the table. Shoots stout, diverging, olive brown. Fruit rather large, roundish. Skin green, much marbled and covered with thin brown russet, but becoming yellowish at maturity. Stalk an inch anda half long, slender, crooked, and planted in a rather shallow, one-sided cavity. Calyx small, with few or no divisions, and set in a wide, rather deep basin. Flesh white, crisp, with an abundant, sprightly, agreeable juice. 198. Bon Curétien, Spanisu. § Mill. Lind. Thomp. Bon Chrétien d’Espagne. Spina. he Spanish Bon Chrétien is a kitchen fruit of excellent quality, the handsome appearance of which, joined to its occa- sional good flavour when raised on warm soils, renders it worthy of a place among dessert fruits, Fruit large, pyriform, rather irregular and one-sided in figure. Skin at maturity, deep yellow, with a brilliant red cheek, and dotted with reddish-brown specks. Stalk an inch and a half long, bent, and slender, inserted on the narrowed end, and usually with very little depression. Calyx small, placed at the bottom of a rather deep, narrow, irregular basin. Flesh white, crisp, or half breaking, and of moderately rich, good flavour. 199. Bon Curétien, Fremisu. Thomp. Bon Chrétien Ture. The Flemish Bon Chrétien is an excellent cooking pear. The tree a most abundant bearer, and the fruit fair. Young shoots diverging, gray. Fruit of medium size, obovate. Skin pale green, and brown on the side exposed to the sun. Flesh crisp, juicy, and stews yery tender. November to March. 200. Cotumsia. § Columbian Virgalieu. Columbia Virgalouse. This splendid American pear is one of the most excellent qualities, and will, we think, become more generally popular WINTER PEARS. ‘431 Fig. 198. Columbia. than any other early winter fruit. It is large, handsome, very _ productive, and has a rich, sugary flavour, resembling, but often surpassing, that of the Beurré Diel. The original tree grows on the farm of Mr. Casser, in Westchester co., 13 miles from New-York. Its productiveness may be judged of from the fact that a single graft, five years inserted, has borne over four bushels in a single season, and its value as a market fruit, from the pears having readily brought six dollars per bushel in the New-York market. The tree grows upright, with stout brownish-yellow shoots. ‘This fine pear was first brought into notice a few years since, by Bloodgood & Co., of Flushing. Young wood stout, upright, yellowish-brown. Fruit large, regularly formed, obovate, usually a little ob- long, and always broadest in the middle. Skin smooth and fair, pale green in autumn, but when ripe, of a fine golden yellow, LE ALONE IE OP oe i 1 ; ; | BE Beis; 1a | Pl BR 62 rs BE ta ie EE TH ate o— Oa RPE EM RIB NNE TTY . Sn ue” nS FO SF PTET AEE ROE I 432 THE PEAR. -: with occasionally a soft orange tinge on its cheek, and dotted with small gray dots. Stalk rather more than an inch long, slender, slightly curved, placed towards one side of a narrow depression. Calyx of medium size, partially open, set in a very shallow basin. Flesh white, not very fine grained, but melting, juicy, with a sweet, rich and excellent, aromatic fla- vour. November to January 201. Comstock Comstock Wilding. A very handsome, bright coloured pear, crisp, and of good second quality, and a very ornamental winter dessert fruit. It is a native of the town of Washington, Dutchess co., N. Y., and was brought into notice by Mr. J. R. Comstock, an orchardist there. Shoots long, upright, reddish-yellow. Fruit of medium size, regularly formed, obovate. Skin smooth and glossy, bright yellow, with a crimson cheek. Stalk about an inch long, straight, inserted in a slight cavity. Calyx set in a shallow basin. Flesh white, juicy, crisp, and if well ripened, with a sweet and sprightly flavour. November to January. 202. Catituac. Mill. Duh. Thomp. Cadillac. Groote Mogul, Grand Monarque. Katzenkopt. The Catillac is an old French baking and stewing pear, of very large size and of good quality for these purposes, stewing tender, and of a fine light red colour. In rich soil the fruit is often remarkably large and handsome. Fruit very large, broadly turbinate, (flattened top-shaped.) Skin yellow, dotted with brown, and having sometimes a brownish-red cheek at maturity. Stalk stout, about an inch long, curved, and placed in a very narrow, small cavity. Calyx short and small, and set in a wide, rather deep plaited basin. Flesh hard and rough to the taste. November to March. 208. Cross. Hovey’s Mag. Winter Cross. A new and delicious melting winter pear, which originated on the premises of Mr. Cross, of Newburyport, Mass. The ori- ginal tree is not more than 19 years old, and is an abundant and constant bearer. It will, no doubt, prove a very hardy va- riety. It deserves a general trial in all. parts of the country. Branches rather slender, grayish-yellow. WINTER PEARS. Fruit of medium » size, roundish. Skin smooth, at first | pale, but ripening | to a deep yellow, with a red cheek, and marked with numerous _russet dots, and patches of russet around the eye. Stalk three- fourths of an inch long, very thick, planted in a slight depression. Calyx small, basin a good deal sunk. Flesh white, melting, jui- cy, and sweet, with arich and perfu- med flavour. In eating fromthe last — of November to the middle of Janua- Se EUR LORS recon ry, but chiefly in December. 204. CuaumonTEL. § Lind: Thomp. Nois. Bezi de Chaumontelle. O. Duh. Poit. Beurré d’Hiver. Roz. _ Winter Beurré. ) ; Oxford Chaumontel. This grand old French pear, which takes its name from the village of Chaumontelle, in France, is a very desirable variety, where it can be cultivated to advantage—that’is, in a warm rich soil; as it is seldom seen in perfection in a cold climate, or indif. ferent soil. When grown in favourable positions it is an ex- ceedingly rich and excellent fruit, of very large and magni- ficent appearance. Young shoots long, ‘slender, dark brown, Fruit large, varying from obovate to oblong, but usually ob- long and irregular, largest In the middle, and narrowinoe each way. Skina little rough, yellowish in the shade, dotted with many brownish russet dots and brownish-red or rich deep red in the sun. Stalk about an inch long, inserted moderately deep, in an angular cavity. Calyx placed at the bottom of a deep, uneven, angular basin. Flesh buttery and melting, sugary, with a peculiar and agreeable perfume. November to February. 37 . einem i eas HOH sane as wrens THE PEAR. Fig. 200. Chaumontel. 205. Cormar. O. Duh. Lind. Mill. D’Auch. Colmar Doré. De Maune. Incomparable. Winter Virgalieu, (of some.) The place of this fine old variety, has of late been mostly taken by the newer sorts—the Passe Colmar, Winter Nelis, &c., which are not only superiour in flavour, but much hardier trees. Still it is a good variety, and well deserves a place in col- lections—more especially in the middle states. The bark of this tree is remarkably rough. WINTER PEARS. 485 Fruit medium or large, obtuse-pyriform, Skin smooth, pale greenish-yellow, becoming light yellow at maturity, dotted with a few light gray specks. Stalk an inch or an inchand a haf long, tolerably stout, bent, and planted in a cavity often one-sided and uneven. Calyx rather small, set in a wide deep basin. Flesh melting, half buttery, juicy, sweet, rich and excellent. De- cember. 206. Ecuassery. O. Duh. Lind. Nois. Echasserie. T’homp. Bezi de Chasserie. Bezi d’Echassey Jagdbirne. A rich, melting, French pear, which has been a good while in cultivation, but still holds its place as a first rate fruit. It is but little known in this country. The wood is rather weak, with crooked joints. Fruit of medium size, roundish-oval. Skin smooth, pale green, yellowish at maturity, slightly dotted with gray. Stalk an inch and a half long, straight, somewhat uneven, planted in a narrow, irregular depression. Calyx open, with flat divisions, placed almost level. Flesh melting, buttery, with a sweet, perfumed and sugary flavour. 207. EmeraLp. Thomp. A Belgian variety, recently introduced. It resembles very considerably in appearance the Glout Morceau, and is likely to prove a fine variety in the middle states. New-England may be too cold for it. : Fruit of medium size, obovate, rather square in figure, one- sided, and somewhat knobby. Skin green, dotted with brown, and having a pale brown cheek. Stalk an inch and a half long, planted obliquely in a slight cavity. Calyx with short, stiff divisions, and set in a rather narrow, plaited, irregular basin. Core large. Flesh melting, buttery, sweet and excel- lent. December. 208. Fonpante pu Bois. Thomp. This pear has not yet been proved in this country, the trees first received under this name having proved to be the Flemish Beauty. Mr, Thompson says it “ resembles the Passe Colmar, is almost equal to it in quality, and keeps longer.” “Fruit of medium size, obovate ; skin greenish-yellow; flesh juicy, melting, of first quality. Ripens from December to February.” ay aces a ae, ri a ETERS eyencntmenen - PETE EAE STS A RAE a FLOR ERNE ATONE LET ERODE STINT THE PEAR. 209. Fortunte. Bon. Jard. Thomp. La Fortunée de Parmentier. La Fortunée de Paris. Beurré Fortunée. A new, round, russet pear, raised by M. Parmentier, of Enghein. It came to us with the reputation of a fruit of the first quality, and as keeping till June and July. It has fruited the past season, and proves to be a small pear, of fair quality, juicy and sprightly, but rather astringent, and in eating until March or April. It deserves further trial. Fruit below medium size, roundish, depressed. Skin cover- ed with gray russet. Stalk short, with a fleshy base, tapering abruptly into the fruit. Calyx small, in a round, smooth basin: Flesh white, juicy and sprightly, but not high flavoured. De- cember to April. 210. Franc Réat v’Hiver. Thomp. Franc Réal. Lind. O. Duh. Fin Or d’ Hiver. The Winter Frane Réal is a good cooking pear, which bears abundantly with us, and is esteemed for stewing—as its flesh becomes very tender, and takes a pretty, light purple colour. It bears well, and grows upright, with wavy leaves. Fruit of medium size, roundish. Skin yellow, speckled with russet brown, and having a brownish cheek. Stalk an inch long, set in a small cavity. Calyx small, set in a shallow basin. Flesh crisp and firm. In use from December to March. 211. Ginoeiz. Lind. Thomp. Gile-o-gile. Garde d’Ecosse. Poire a Gobert. Jilogil. A large, showy, globular French pear, only fit for cooking. The French, we see, by recent accounts, esteem it highly for preserving. It grows very strong and upright, and bears large crops. Fruit large, roundish. Skin thickly covered with russet, with a reddish russet cheek. Stalk an inch and a half long, set in an uneven cavity. Calyx large, set in a deep plaited hollow. Flesh very firm and crisp. November to February. WINTER PEARS. «487 148. Grout MorceEav. Thomp. Lind. Gloux Morceaux. Goulu Morceau. Beurré d’Hardenpont. Roi de Wurtemberg. — Hardenpont d’Hiver. ae the Kronprinz Ferdinand. 8 Colmar d’Hiver. von Oestreich. Beurré d’Hiver Nouvelle, Beurré de Cambron. Linden d’Automne. Got Luc de Cambron. ; Beurré d’Aremberg, (wrongly) Hardenpont’s Winterbutterbirne. French. The Glout Morceau is universally admitted to be one of the most delicious of the recent Flemish winter pears; and as it is Fig. 201. Glout Morceau. perfectly suited to our climate, bearing excellent crops, it should have a place in every good garden. It has been confounded with the Beurré d’Aremberg, as has already been explained, ae as ett mR geen ed aa eer reer PS 3 ' is ~ 4 ASS rae Se Sry) ean 1a RDS as Sy SEEN IIS STI TL NTE IT RY RRR BY pt ap Aca sin: 438 THE PEAR. but is readily distinguished from that pear, by its sweeter, more sugary flavour, more oval figure, and more slender stalk.* The growth of the tree is also distinct, having dark olive shoots, spreading and declining in habit, with wavy leaves. The signification of Glout Morceau, is greedy morsel ; but Mr. Thompson suggests that this or the synonyme Goulu Mor- ceau is used (in the same sense as pois goulu, i. e. sugar peas, ) to signify honied, or sugared pear, which is most appropriately applied to the present fruit. Fruit rather large, varying in form, but usually obtuse-oval, and wider towards the stalk than Beurré d’Aremberg. Skin smooth, thin, pale greenish-yellow, marked with small green dots, and sometimes with thin patches of greenish-brown. Stalk rather slender and straight, 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 flavour, with no admixture of acid. December. 213. Groom’s Princess Royan. 'Thomp. A new English fruit, not yet proved in America, but having the reputation of a variety of the first quality. It was raised by Mr. Groom, the famous tulip grower. Fruit of medium size, roundish. Skin greenish-brown, with a tinge of brownish-red, and some russet tracings. Stalk short and thick, set in a very trifling depression. Calyx small, open, set in a shallow basin. Flesh buttery, melting, a little gritty near the core, but sweet, and high flavoured. January and February. _ 214. Jaminerte. Thomp. Sabine. Nois. and Josephine. D’Austrasie. the French Colmar Jaminette. Beurré d’Austrasie. ) gardens. Hardenpont du. printemps, (of some.) The Jaminette (or Josephine, of American gardens,) is a very excellent winter pear, which grows strongly, produces abundant and regular crops, and is well worthy of general cul- tivation. It was raised from seed by M. Jaminette, of Metz. Fruit of medium or large size, varying in form, but mostly obovate, a good deal narrowed at the stalk. Skin clear green, paler at maturity, considerably marked with russetty brown, especially near the stalk, and sprinkled with numerous brown * Mr. Hovey evidently figures the d’Aremberg for this pear in his Magazine, vol, ix. p. 260. WINTER PEARS. _ ee 439 Fig. 202. Jaminette. dots. Stalk scarcely an inch long, rather thick, and obliquely planted, without any depression. Calyx open and firm, set in _a basin of moderate depth. Flesh white, a little gritty near the core, but very juicy and melting, with a sugary, aromatic ~ flavour. November and December. G16; | Knicut’s Monarcn. Thomp. This new and most delicious pear was originated from seed by the late Thomas Andrew Knight, Esq., of Downton Castle, England, to whom the horticultural world is so largely indebt- ed. He called it the Monarch, because he considered it superiour to all others, and on account of its first perfecting its fruit in the first yearof the reign of William IV. It seems likely to stand equally high in this country, and will, we hope, soon become widely disseminated. The tree is a strong grower and bears abundantly, By some unlucky error, Mr. Knight transmitted to this coun- rt ti amare ms pre att rn A fh " : * aia Aakers one ‘ such x x RS =< Saisie oo te Lk NE TREES EL LIPO EL NENT A e ERP PPD Fee EH NE) SY e ” 440 THE PEAR. try, and disseminated partially in England, several years ago, grafts of a worthless sort for this fine pear, which in no way re- sembled it. The false sort was pretty largely propagated and distributed before the error was discovered. The two are rea- dily distinguished by their wood. The true Monarch having yellowish or light olive shoots, the spurious, dark olive or vio- let.* Fruit large, _ obovate. Skin yellowish. * brown, tinged with red on the sunny side, and thickly dotted with pale, gray specks, Stalk remarkably short and thick, set with little or no de- pression. Ca- lyx open, placed in a rather shallow basin. Flesh yellowish- white, but- tery, melting, and very rich, with a slightly musky, and Fig. 203. Knight’s Monarch. very delicious flavour. In perfection in January 216. Lizon te Crerc. Thomp. Léon le Clere de Laval. ois. This is a good cooking pear, of large size, and very distinet from the celebrated “Van Mons Léon le Clerc,” described in a foregoing page. In favourable seasons it is of tolerable quality _ for the table. * Mr. Knight was deeply mortified at this accidental error, and is said 10 have remarked, that he would gladly have sacrificed £10,000 rather than it should have uccurred. Would that some nurserymen were as conscientious! WINTER PEARS. 441 Fruit large, obovate, but swollen at the crown, and narrow- ing a good deal at the stalk. Skin yellow, smooth, a little glossy, with russetty spots at either end, and some large dots. Calyx large, with long, straight, narrow divisions, and placed in a slight basin. Stalk an inch and a half long, pretty stout, swol- len at its point of insertion. Flesh white, juicy, crisp, and rather firm, with a tolerably pleasant flavour. December to _ April. 217. Lovutss Bonne. O. Duh. Lind. Thomp. Louise Bonne Réal. St. Germain blanc. An old French, winter pear, which bears regularly with us, _ but is so inferiour to many more newly originated, that we do not think it worthy of cultivation. : . Fruit large, pyriform, a little rounded towards the stalk. Skin smooth, pale green. Stalk short, seldom an inch long, straight, a little swollen where it is set on the fruit. Calyx small, open, very slightly sunk. Flesh white, rather coarse grained, melting, sweet, and pretty good. December. Ken. Thomp. - _ This is an excellent winter pear, which originated some thirty years ago, on the farm of Mr. John Lewis, of Roxbury, and was first described and brought into notice by that veteran and zealous amateur of fruits, Samuel Down. er, Esq.; of Dorches- ter, near Boston. It is a very profitable market fruit, bearing enormous crops; in- deed, this is the chief fault of the tree, and the soil should there- fore be kept rich, or 218. Lewis. § Man. etfs ee 5 N's peeee papanentehtac renee Pigs oe ik Sh eli MR Me ee ae pe rn at Nt ag ne in tn Ne eM 442 THE PEAR. _ the pears will necessarily be small. The fruit has the good quality of adhering closely to the tree, is not liable to be blown off or injured by early frosts, and should be allowed to remain on till late in the season. The tree grows vigorously, and nas long, drooping branches, of dark olive colour. Fruit scarcely of medium size, obovate. Skin thick, dark green in autumn, pale green at maturity, with numerous rus- setty specks. Stalk long and slender, inserted nearly even with the surface. Calyx large, with wide spread divisions, basin almost level. Flesh yellowish-white, rather coarse grained, melting, juicy and rich in flavour, with a slight spicy perfume. November to February. 219. Locke. Hov. Mag. Locke’s New Beurré. This is a new native fruit, very lately originated from seed by Mr. James Locke, an extensive orchardist in West Cam- bridge, Mass. From the few specimens we have tasted, we should judge it to be a fruit of excellent quality. The wood considerably resembles that of the St. Germain, from a seed of which Mr. Locke believes it to have been produced. Fruit of medium size, roundish-obovate. Skin dull yellow- ish-green, slightly mottled with spots of darker green and bits of russet. Stalk an inch long, set without depression. Calyx small, closed, set in a shallow basin. Flesh greenish-white, very melting and juicy, with an excellent, sprightly, vinous flavour, “November and December. 220. LAWRENCE. The Lawrence pear is a new variety, which will, undoubtedly, take its place among those of the first quality. It is a seedling, which sprung up in Flushing, L. I., in the neighbourhood of two other pear trees only, the St. Germain and the White Do- yenné, and bears some proofs, in its qualities, of being a natural cross between the two. Messrs. Wilcomb and King, nursery- men, of that place, first introduced this pear to notice; we learn from them that it produces regular and abundant crops, and the fruit is not inclined to rot or shrivel, commencing to ripen in October, and will keep till March. The tree is moderately vigorous, and has thorny, rather slender, light yellowish-brown shoots. Fruit rather large, obovate, narrowing to an obtuse end, anda littleirregular; pale, yellowish-green, marked with small patches of greenish-brown. Calyx set in a rather deep basin. Flesh a ; - originated by Mr. Knight. It has WINTER PEARS. wee 443 yellowish-white, melting, juicy, with a very rich and sugary flavour. . 221. Moccas. Thomp. The Moccas is one of the many seedling _ fruits, just begun to pro- duce fruit in this country, and proves to be a win- ter pear of high quality. . Fruit of medium size, obovate. © Skin pale green, ora little yellow- ish, with a brown cheek, and pretty thickly sprinkled with small brown russet dots and streaks. Stalk long, curved, and inserted without depression. Calyx short, _ partially closed, set in a narrow, rather shallow basin. Flesh whitish-yel- low, juicy, melt- ing, with a rich : Fig. 204. Moccas. and excellent flavour. December. . 222. Messire Jean. O. Duh. Mill. Thomp. Morisieur Jean. | Messire Jean Doré. ’ Messire Jean Gris. Mr. John. -Messire Jean Blanc. John. The Messire Jean is a rich, sugary, old French pear, but rather coarse grained and gritty, and therefore only of second quality, and not worthy of general culture. Shoots dark gray. Fruit of medium size, turbinate, but narrowed a little to. wards the eye also. Skin somewhat rough, yellow, nearly 444 THE PEAR. covered with brown russet. Stalk an inch long, inserted in a small wide cavity. Calyx small, open, set in a shallow, plaited basin. Flesh gritty, white, crisp, juicy, and breaking, with a very sweet, rich flavour. In deep, warm, and favourable soils, it is sometimes highly excellent. November and December. 223. Ne Pius Mevris. Thomp. This is a Belgian pear, one of Dr. Van Mons’ seedlings, named in allusion to Pierre Meuris, his gardener at Brussels, when his garden there was about to be destroyed. It is an unprepossessing looking, uneven, dull russet fruit, but keeps admirably, amd in February and March, is really of very fine flavour. The tree grows upright, has short-jointed, olive co- loured shoots, and bears in thick bunches or clusters. Fruit medium or rather small, roundish, usually very ir- zegular, with swollen parts on the surface. Skin rough, dull yellowish-brown, partially covered with iron-coloured russet. Stalk quite short, set without depression, in a small cavity. Flesh yellowish-white, buttery, melting, with a sugary, and very agreeable flavour. January to March. 224. Passe Cormar. § Lind. Thomp. P. Mag. Passe Colmar Epineaux. 5 Colmar Hardenpont. Colmar Gris. Présent de Malines. _ Passe Colmar Gris. Marotte Sucrée Jaune. Beurré Colmar Gris, dit précel. Souverain. Précel. : ac. to Colmar Souveraine. Fondante de Panisel. ¢ Thomp. Gambier, Fondante de Mons. Cellite. Beurré d’Argenson, Colmar Preule. Regintin. Colmur Dorée. Chapman’s. J D’ Ananas, (of some.) The Passe Colmar is a Belgian pear of comparatively recent origin, raised by the counsellor Hardenpont. It is a fruit of the first quality ; and has become one of the most popular winter pear in the middle states, on account of its excellent flavour, Vigorous growth, and abundant bearing. It grows indeed al- most too thrifty, making long, bending shoots, and owing to this over-luxuriance, the fruit is often second rate on young trees. This should, therefore, be checked by occasional root-pruning, or cutting off the leading roots with a sharp spade. The young shoots are of a lively brownish-yellow, and the tree frequently bears a second crop of fruit on its after growth.* It is every way superiour to the old Colmar. * To insure fine fruit of the Passe Colmar, prune or thin out half the fruit- spurs in the month of March. e WINTER PEARS. 445 Fig. 205. Passe Colmar. Fruit rather large, varying considerably, from obovate to ob- tuse-pyriform, but most usually as in Fig. 205. Skin rather thick, yellowish-green, becoming yellow at maturity, a good deal sprinkled with light brown russet. Stalk an inch and a half long, inserted in an obtuse uneven cavity, or sometimes without depression. Calyx open, basin shallow. Flesh yel- lowish-white, buttery and juicy, with a rich, sweet, aromatic flavour. 225. Pounp. Coxe. Winter Bell. Bretagne le Cour. The Pound, or Winter Bell pear, valued only for cooking, is | 38 | te Pi Se 3 hen is per 446 THE PEAR. 9 one of the most common fruits in the middle states. Indeed, this and the Black Pear of Worcester, so common in New Eng- land, are the only two kitchen pears extensively grown in this country. The pound pear is the larger of the two, often weigh- ing a couple of pounds each. It is also an abundant bearer, and a profitable orchard crop. The trees are strong and healthy, with very stout, upright, dark coloured wood. This is, no doubt, an old European pear, though it does not appear to be described in the books. A Belgian pear under the name of Bretagne le Cour, which has fruited with us for three years past, appears to be identical with this. Fruit large, pyriform, swollen at the crown, and narrowing gradually toa point at the in- sertion of the stalk. Skin yel- lowish - 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 crum. pled, set in a narrow, slight basin. Flesh firm and solid, stews red, and is excellent, baked or pre- served. 226. Str. Ger- MAIN. O. Duh. Lind. Thomp. St.Germain Gris, Saint Germain Jaune, Inconnue la Fare. The ane ot RE — well known Fig. 206. St. Germain. 7 - WINTER PEARS. AAT and capital old French variety, and when in perfection, is scarcely surpassed by any other juicy pear. Unfortunately, how- ever, itis nota very hardy tree, and is therefore worth little, near the sea-coast. In the interiour, and in the warm, rich soils of the west, it is, on the contrary, highly deserving of general cultivation. Thetree is rather a slow grower, with a dense head of foliage,—the leaves narrow, folded, and curved; the .wood slender, and light olive coloured. Fruit large, pyriform, tapering regularly from the crown to the stalk, Skin yellowish-green, marked with brownish specks on the sunny side, and tinged with a little brown when ripe. Stalk an inch long, strong, planted obliquely by the side of a small, fleshy swelling. Calyx open, set in a shallow basin. Flesh white, a little gritty, but full of refreshing juice, melting, sweet, and agreeable in flavour. November and December. The Srrirep Germain, (St. Germain Panachée,) is a pretty variety of this fruit, differing only in being externally striped with yellow. 227. Sr. GERMAIN, Prince’s. § Pom. Man. Thomp. Brown St. Germain. New St. Germain. Prince’s St. Germain is a seedling from the foregoing pear, raised at Prince’s nurseries, * at Flushing, about forty years ago. It is a most thrifty and har- dy tree, with dark red- dish brown _ shoots. The fruit keeps as well as a russet apple, is” uniformly good, and is certainly one, of the best late pears when under good cultivation. It is much more es- | teemed in the eastern states than the old St. Germain. Fruit of medium size, obovate, inclining to oval. Skin nearly covered with brownish russet over a green Fig. 207. Prince’s St. Germain, ground, and becoming Oe ee eT . ‘ ow ee wii 4453 : THE PEAR. dull red next the sun. Stalk an inch or more long, a little curved, and placed ina slight, flattened depression. 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 flavour. November to March. 228. Saint Germain, BRANDE’S. This is a new variety, received, we believe, from England. It has fruited in Salem, Mass., and proves of the first quality. Fruit of medium size, oval, narrowing towards both ends. Skin yellowish-green. Stalk short, three-fourths of an inch long, thick, set obliquely on one side of the end of the fruit. Calyx small, stiff, placed on the narrow crown, mostly without a basin. Flesh melting, juicy, with a rich and excellent flavour. November and December. 229. Sr. Germain, Uvepatz’s. Mill. Lind. Thomp. Uvedal’s Warden. De Tonneau. of the Germain Baker. Belle de Jersey. § French Lent St. Germain. Piper. Pickering Pear. Union. Chambers’ Large. Uvedale’s St. Germain is a very large winter pear, only fit for cooking, for which it is very good. Itis an English variety, which has been 100 years in cultivation, and frequently grown to the size of three pounds in that country.. In this country it is not so much planted as others, being less hardy. It is very dis. tinct from the pound pear. | . Fruit very large, oblong-pyriform, obtuse at the end, and taper- ing totheeye. Skin yellowish green at maturity, with a brown cheek, Stalk an inch long, bent and planted in a rather deep, oblique, angular cavity. Calyx large, set in a deep hollow. Flesh white, hard and astringent, but bakes and stews well. In use from January to April. 230. Vicar oF WINKFIELD. Thomp. Le Curé. of the Monsieur le. Curé. § French. Dumas. : Bourgermester, incorrectly of Boston. Clion. Kenrick. This large and productive pear was discovered not long since, as a natural seedling in the woods of Clion, France, by a French curate, whence it obtained in France, the familiar names of Le Curé, or Monsieur le Curé. A short time after it became known WINTER PEARS. 449 at Paris, it was imported into England by the Rev. Mr. Rham, of Winkfield, Berkshire, and cultivated and disseminated from thence, becomingknown in the neigh- . bourhood of London as the Vicar of Wink- field. Now, al- though we think Mr. ‘Thompson — erred in adopt- ing this Engtish name instead of continuing the French title, yet for the sake of having some uniform — stand- ard, we shall follow him, con. _ sidering, howev- er, Le Curé as the genuine “name.* We should add that the same fruit was — imported to Bos. ton and here, a few years ago, under the erro- neous name of Bourgermester, and considera- Fig. 208. Vicar of Winkfield, bly disseminated, With regard to its merits there is some difference of opinion— some persons considering ita fine fruit. It has borne very ad- * The only reason that can be given for an English re-christening, is that the French ‘see Bon Jardinier, 1844,) confuse this pear, Le Curé, with the St. Lezin, an inferiour firm fleshed pear, fit only for stewing and cooking. *38 450 THE PEAR. mirably with us for some years past. 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 productive- ness, hardiness, and fine size, will always give it a prominent place in the orchard as a profitable, market, cooking pear. The tree grows thriftily, with drooping fruit branches. Shoots di- verging, dark olive. Fruit large and long-pyriform, often six inches long, and a little one-sided. Skin fair and smooth, pale yellow, sometimes with a brownish cheek, and marked with small brown dots. Stalk an inch or an inch and a half long, slender, obliquely in- serted 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 flavour. November to January. 231. Vircouteuse. O. Duh. Poit. Thomp. Poire-glace. Chambrette. Bujaleuf. An excellent old French variety, which, in consequence of its indifferent crops, is scarcely cultivated in the middle states. In the warmer and richer western states, it is well worthy of a trial. The tree grows strongly. It takes its name from Vir- goulé a small French village—the place of its origin. It is, however, a very different pear from the Virgalieu of New-York, which is the White Doyenné. Fruit rather large, oval, obovate—handsomely rounded at both ends. Skin very smooth, yellowish-green at maturity, sprinkled with numerous gray or reddish dots. Stalk about an inch long, set in a very trifling depression. Calyx small, piaced in a wide, shallow basin, sometimes scarcely at all sunk. Flesh white, buttery, melting, and of excellent flavour. _ November to January. + 232. Winter Neis. § Lind. Thomp. Nélis d’Hiver. La Bonne Malinoise. Bonne de Malines. Milanaise Cuvelier, Beurré de Malines. Etourneau. The Winter Nelis holds, in our estimation, nearly the same rank among winter pears, that the Seckel does among the au- tumnal varieties. We consider it unsurpassed in rich, delicious flavour, and indispensable to every garden, however small. It WINTER PEARS. 451 is a very hardy and thrifty tree, and bears regular crops of pears which always ripen well, and in succession. Branches diverging, rather slender, light olive. It is a Flemish pear, and was originated, above twenty years _ since, by M. Nelis, of Mechlin. , Td Fruit of me- dium size, or usually a little below it, round. ish-obovate, nar- the stalk. Skin yellowish-green at maturity, dot- ted with gray russet, and a good deal cov- ered with rus- set patches and streaks, espe- cially on the sunny side. Stalk an inch and a half long, bent, and plant- ed in a narrow cavity. Calyx open, with stiff, short divisions, placed in a shallow basin. Flesh yellow. Fig. 208. Winter Nels. i ish-white, ye _ grained, buttery and very melting, abounding with juice, of a rich, saccharine, aromatic flavour. In perfection in December, and keeps till the middle of January. 233. WitnetmineE. Nois. Bon. Jard. Thomp. Wilhelmina. Ken. New, and lately received from France, where it has the reputation of being a late winter fruit of the first quality. Fruit of medium size, obovate, rather narrowed-in towards the stalk. Skin greenish-yellow, dotted with distinct gray specks, and washed with a little red towards the sun. Stalk an inch and a quarter long, Inserted in a slight, rather blunt de- pression. Calyx large, open, set level with the surface, or a rowed-in near 452 — _ ‘THE PEACH. + little projecting. Flesh yellowish-white, buttery and melting, with an abundant, sugary, perfumed juice. February and March Selection of choice pears for a small garden, to ripen in suc- cession from July to April. Madeleine, Bloodgood, Dearborn’s Seedling, Bartlett, or William’s Bon Chrétien, Andrews, Sum- mer Franc Réal, White Doyenné, Seckel, Fondante d’Automne, Surpasse Virgalieu, Urbaniste, Dunmore, Marie Louise, Van _ Mons Léon le Clerc, Beurré Bosc, Dix, Columbian, Winter Nelis, Beurré d’Aremberg, Knight’s Monarch, and (for deep warm soil,) Beurré de Ranz. Selection of very hardy and good pears for a cold climate. Fulton, Bloodgood, Seckel, Stevens’ Genesee, Hazel, Marie Louise, Beurré Bosc, Dix, Hacon’s Incomparable, Buffum, Beurré Capiumont, Andrews, Bartlett, Washington, White Doy- enné, Beurré Diel, Winter Nelis, Beurré d’Aremberg, Prince’s St. Germain. : Almost all the varieties do well in the interiour; the old French sorts usually better than with us, and the following sorts are generally finer in a warmer climate, say that of Maryland, than here; Beurré de Ranz, Glout Morceau, Easter Beurré, Ne Plus Meuris, St. Germain, &c. Perry pears. These are little attended to in this country ; perry being made from the most common varieties. The best English perry pears are the following; Oldfield, Barland, Longland, and Teinton Squash. CHAPTER XXII. THE PEACH. : Persica vulgaris, Dec. ; Rosacee, of botanists. Pécher, of the French ; Pfirschbaum, German ; Persickkeboom, Dutch ; Persico, Italian ; and El 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 cultivated in Britain as early as the year 1550, and was introduced to this country by the early settlers somewhere about 1680. From Persia, its native country, its name in all languages—Persico— Pécher—Peach, has evidently been derived. - ITS HISTORY. 353 _ 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 Mon- treuil, 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 perfection in the open orchard. ‘The peaches of Pekin are celebrated 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 flavour were once coupled, in the East, certain notions of its poisonous qualities. This idea seems vaguely to have accompanied it into Europe, for Pliny mentions that it was sup- posed that the king of Persia had sent them into Egypt to poison the inhabitants, with whom he was then at war. As the 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 considerable quantity of prussic acid. But it is 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 conferred immortality, and which bore only once ina thousand years—and of another peach tree of knowledge, which existed in the most remote period on a mountain guarded by an hundred 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 behind.” 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 Mohawk river to Boston, comprising most of the eastern states, they do not indeed flourish well, requiring some artificial aid to produce * The Horticultural world since our intercourse has been put upon a more favourable footing with the “Celestial Empire,” are looking with great eagerness to the introduction of many valuable plants and trees, the Chinese being the most curious and skilful of merely practical gardeners. + It will amuse our readers to read in MeIntosh’s work, “The Orchard,” that | “‘the Americans usually eat the clingstones, while they reserve the freestones for feeding the pigs!” : ; “ne 5 % ee Soros nnrenneenncnsonesennrnne A454 |THE PEACH. regular crops, out in all the Middle, Southern, and Western - States, they grow and produce the heaviest cropsin every garden and orchard. Thousands of acres in New-Jersey, Delaware and Maryland, are devoted to this crop for the supply of the markets of New-York and Philadelphia, and we have seen in seasons of great abundance, whole sloop loads of fruit of second quality, or slightly decayed, thrown into the North river in a single morning. The market price usually varies from fifty cents to four dollars per bushel, according to the abundance of the crop, and to the earliness or lateness of the season at which , they are offered; one hundred and fifty cents being considered a good retail price. Many growers in New-Jersey have or- chards of from 10,000 to 20,000 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 abundant, the profits are very large, if the contrary, they are often very little. But, as in some districts, especially in New-Jersey, peaches are frequently grown on land too light to produce good 2rops of many other kinds, the investment is a good one in almost all cases. Undoubtedly, however, the great peach growing district of the United States, will one day be the valleys of the Ohio and Mississippi. With an equally favourable climate, that portion of the country possesses a much finer soil, and the flavour of its peaches is unusually rich and delicious. 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 in the eastern half of the Union, 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 attention to the cultivation of the peach, and with very trifling care, this delicious fruit may be pro- duced 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—September—and wishes to convince us of the higher flavour of a Seckel or a Monarch 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 hesi- tate about giving a due share of his garden to peaches, if he have no orchard, and even he, who lies north of the best Indian corn limits, ought to venture on a small line of espalier, for the sake of the peach. In pies and pastry, and for various kinds of pre- serving, the peach is every where highly esteemed. At the south and west, where peaches are not easily carried to market, a con- _ ITS PROPAGATION. 455 siderable quantity of peach brandy is annually distilled 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 Western New-York, and indeed in most parts of the coun- try where peaches are largely 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 bottoms 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 stone taken out, and the two halves placed in a single layer with the skin down. ward. -Inashort time the heat of the drying house will com- plete 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 pre- paration, of dipping the peaches, (in baskets,) for a few minutes in boiling water before halving them. The leaf of the peach, bruised in water and distilled, gives the peach water, so much esteemed by many for flavouring articles of delicate cookery; and steeped in brandy or spirits, they communicate to it the flavour of Noyeau. Indeed a very good imitation of the celebrated Noyeau is made in this way, by using the best white brandy, which, after being thus flavoured, is sweet. ened 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 to grow. ‘I'hey should be covered about an inch deep. Early in the following September they will be fit for budding. This is performed with great care on the peach, and grafting is there- fore seldom or never resorted to in this country. The buds should be inserted quite near the ground. The next season the stock should be headed back in March, and the trees will, in good soil, grow to the height of a man’s head in one year. This 456 THE PEACH. is, by far, the best size for transplanting the peach—one year old from the bud. For northern latitudes, for cold soils, and for training, the plum stock is much preferable to the peach for budding the fine varieties. In England the plum stock is universally employed. The advantage gained thereby is, not only, greater hardihood, but a dwarfer and neater habit of growth, for their walls. In France, some of the best cultivators prefer the almond stock, and we have no doubt, as it would check the over productive. ness of the peach, it would be desirable to employ it more gene- rally in this climate. Still, 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 (as is customary with some nurserymen,) of peach stones from any and every source. With the present partially diseased state of many orchards in this country, this is a prac- tice 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 Mirabdelle plum stock is often employed abroad. . Soin anp situation. The very best soil for the peach is a rich, deep sandy loam ; next to this, a strong, mellow loam ; thena light, thin, sandy soil, and the poorest is a heavy, compact clay soil. We are very well aware that the extensive 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 flavour- ed 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 suc- cessively 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 al- ways to make plantations in the spring, and it should be done pretty carly in the season. South of that limit it may usually be done with equal advantage in the autumn. Tn districts of country where the fruit in the blossom is liable to be cut off by spring frosts, it is found of great advantage to make plantations on the north sides of hills, northern slopes or elevated grounds, in preference to warm valleys and southern aspects. In the colder exposures the vegetation and blossoming | of the tree is retarded until after all danger of injury is past. PRUNING. 457 Situations near the banks of large rivers and inland lakes are equally admirable on this account, and in the garden where we write, on the banks of the Hudson, the blossoms are not injured once in a dozen years, while on level grounds only five miles in the interiour, they are destroyed every fourth or fifth season. With regard to the culture of peach orchards, there is 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. Plough- ing bruises the roots, enfeebles the tree, and 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 differ. ence 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 derived 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 adyantage, 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 there- fore, should always adapt itself to the nature of the soil. In or- dinary cases, the duration of peach orchards in the light sandy soil is rarely more than three years in a bearing state. Ina stronger soil, with proper attention to the shortening system of pruning, it may be prolonged to twenty or more years. ; Pruning. It has always been the prevailing doctrine in this country that the peach requires no pruuing. It has been allow- ed to grow, to bear heavy crops, and to die, pretty much in its own way. This is 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 our peaches of the present day are artificial varieties. They owe their origin to artificial means, and require therefore, a system of culture to correspond. 39 * Poe a RC “ = ai sa et Ar DTT eo ata yeni rt i ten age OF ROT ae me EM I ar “ SO hl IRE aS nase are rks 458 THE PEACH. : In short, we view this absence of all due care in the manage- ment of the peach tree, after it comes into bearing, as the princi- pal 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 common 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 garnish- ed with leaves. It must be borne in mind that the fruit is only borne on the young shoots of the previous summer’s growth. In a young tree these are properly distributed throughout, But in a couple of seasons, the tree being left to itself, the growth being mostly produced at the ends of the principal branches, the young shoots in the interiour of the head of the tree, die out. The consequence is, that in a short time the in- -teriour of the tree is filled with long lean branches, with only young shoots at their extremities. [See Fig. 209.] 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 through- out with vigorous young wood. The sap flows tardily through the long and rigid branches, and not half leaves enough are provided to secure the ae proper growth of the fruit. Fig. 209. A peach tree, without pruning, And; finally, all the fruit as commonly seen. 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 expe- rience and observation in this country, that putting its two dis- eases out of the question, (which we will presently show how to avert,) the peach may be continued in full vigour and produc- tion in any good soil, for from ten to thirty years. Let us take a healthy-tree in the orchard or garden, in its first blossoming year. It is usually about 6 to 8 feet high, its well-shaped head branching out about three feet* from the * We think low heads much preferable to high ones on many accounts. They shade the root, which insects are therefore much less liable to attack, and they are more Within reach both for prining and gathering. i a ih oe ac i x Be Pa ae el oad —" PRUNING. 459 ground. It has never yet been trimmed except to regulate any ~ deformity 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. e. cutting off half the last year’s growth over the whole out- side 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. Jt need not be done with previse measurement ; indeed, 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 toa 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 abundantly from every part of the tree, keep it well sup- plied with bearing wood for the next year, while the greater luxuriance and size of the foliage, as a necessary consequence, produces larger and higher flavoured fruit.* Thus, while we have secured against the prevalent evil, an over crop—we have also provided for the full nourish- YW ment of the present year’s fruit, ak We iL, and induced a supply of fruit bear- SWAP yy y-, ing shoots throughout the tree, for | ; + the next season. LLY LE This course of pruning is fol- <= lowed regularly, every year, for a the whole life of the tree. It is done much more rapidly than one SSS ee would suppose ; the pruned wounds Fig. 210. A peach tree, pruned by are too small to cause any gum to the, shontening-n, mode, flow ; and it is done at the close of winter, when labour is worth least to the cultivator. The appearance of a tree pruned in this way, after many 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, [Fig. 210,] 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 * Jt is well, in shortening-back, to cut off the shoot close above a wood-bud rather than a blossom-bud. Few persons are aware how much the size and beauty of the fruit depends on the size and vigour of the leaves. We have seen two peach trees of the same age side by side, one unpruned, and the other regu- larly shortened-in, and both bearing about four bushels. That of the latter was, however, of double the size, and incomparably finer. 460 THE PEACH. 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, except in the neighbourhood of Boston. Espalier training, on a small scale, is however, highly worthy of the attention of persons desiring this fruit in the colder parts of the country, where it does not succeed well as a standard. Every where in New-England excellent crops may be pro- duced in this way. Full directions for training the peach with illustrations are given in page 38. INSEcTS AND pisEAses. For a considerable time after the peach was introduced into America, it was grown every where south of the 40° of latitude, we may say literally without cwd- tivation. 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 ex- cellent quality, and the finer grafted varieties were equally luxuriant. In our new western lands this is now true, except where tne disease is carried from the east. But in the older / Atlantic states, 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 Yellows. The PEacH BoRER, or Peach-worm (A%geria exitiosa, Say.) _ * While this is going through the press our attention is drawn to the following remarkable examples of the good effects of regular pruning, which we translate from the leading French Journal of Horticulture. We ask the attention of our readers to these cases, especially after perusing our remarks 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 Chateau de Villiers, near Ferté-Aleps (Seine-et-Oise.) These trees, eight in number, are growing upon a terrace wall, which they cover perfectly, and yield abundant crops. The gardener assured M. Duvilliers 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 sixty years old. We cannot doubt (says the editor,) that at is 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 measure- ment of the trunks and branches of these trees, and stated, what it is more inte- resting to know, that although all their trunks are hollow, like those of old wil- lows, yet their vigour and fertility are still quite unimpaired. (Annales de la So- crete d’ Horticulture, tome xxx. p. 53.) j In volume 25, p. 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 PYonne.) 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 dis- tance from the ground, is two feet anda half. It is known to be, actually, of more than 93 years growth, and is believed to be more than 100 years old. ‘It is still in perfect health and vigour. It is growing in strong soil, but it has been regu- larly subjected to an uniform and severe system of pruning, equivalent to our shortening-in mode. Where can any peach tree, of half this age, be found in the Uniied States—naturally a much more favourable climate for it, than that of France ? = INSECTS AND DISEASES, 461 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. o The insect in its perfect state is a slender, dark blue, four winged moth, somewhat like a wasp. It commences depositing 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 wocd, and, after passing the winter in the tree, it enfolds itself in a cocoon under or upon the bark, andemerges again ina perfect or winged form in June, and commences depositing its eggs for another gene- ration. , It is not difficult to rid our trees of this enemy. In fact nothing is easier to him who is willing to devote a few moments — 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 small quantity, say half a peck of air-slaked lime, is heaped around the trunk of each tree at the end of May and suffered to remain till October, the peach borer will not at- tack it. It has been tried most successfully in large orchards, where the protected trees have long remained sound, while those unprotected have been speedily destroyed by the borer. The remedy undoubtedly lies chiefly, in covering the most vulner- able portion of the tree from the attack of the insect; and therefore persons have been more or less successful with ashes, charcoal, clay, mortar, and other protectives. But we recom- mend for this purpose a7r-slaked lime or ashes, because these more fully answer the purpose as protectives, and when spread over the surface, as they should be every autumn, they form the best fertilizers for the peach tree. This is the easiest and the most successful mode, and it should not be neglected a single season. Many careful and rigid cultivators prefer a regular examination 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. This is a very effectual mode, but not, on the whole, so simple or so good as the other, because the tree is always left exposed to attack, and to consequent injury, before the insect is dislodged. Tue 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 uncer- tain, and frequently spreading over and destroying the orchards & K a } 462 THE PEACH. of whole districts ; still, little is known of its nature, and nothing with certainty of its cause. Many slight observers have con- founded 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 yel: lows 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 symptoms should be clearly understood. Symptoms. The Yellows appears to be a constitutional dis- ease, no external cause having yet been assigned for it. Its in- fallible 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 colour. 2. The premature ripening of the fruit. ‘This takes place from two to four weeks earlier than the proper season. ‘he first season of the disease it grows nearly to its natural size; the following season itis not more than half ora fourth of that size; but it is always marked externally, (whatever may be the natu- ral colour) with specks and large spots of purplish red. Inter- nally, the flesh is more deeply coloured, especially around the stone than in the natural state. Kither 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 following addi- tional remarks. It is established beyond question, that the yellows is always propagated by budding or grafting from a diseased tree ; thatthe stock, whether peach or almond, also takes the disease, and finally perishes ; and that the seeds of the diseased trees produce young trees in which the yellows sooner or later break out. Tothis we may add that the peach budded on the plum or apricot is also known to die with the yellows. The most luxuriant and healthy varieties appear most liable to it. Slow growing sorts are rarely affected. Very frequently, only a single branch, or one side of a tree, will be affected the first season. But the next year it invaria- bly spreads through its whole system. Frequently, trees badly affected will die the next year. But usually it will last, growing THE YELLOWS. 463 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 de- structive in light, warm, sandy soils. Trees standing in hard trodden places, as in, or by, a frequented side-walk, often outlive all others. yee’ 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 were in blossom, the contagion being carried from tree to tree in the pollen by bees, and the wind. This view is aques- tionable one, and it is rendered more doubtful by the fact that ex- periments 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 unset- _ tled point. Theoretically, we are disinclined to believe it, as we know nothing analagous 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 supposi- — tion that the disease is contagious. For itis only in those parts of the Atlantic states where every vestige of a tree showing the Yellows is immediately destroyed, that we have seen a return of the normal health and longevity of the tree.* Cause of the Yellows. No writer has yet ventured to assign a theory, supported by any facts, which would explain the cause of this malady. We therefore advance our opinion with some dif. fidence, but yet not without much confidence in its truth. We believe the malady called the Yellowsto be a constitutional © taint existing inmany American varieties of the peach, and pro- — duced in the first place by bad cultivation, and the consequent ' * The following extract from some remarks on the Yellows by that careful observer, Noyes Darling, Esq.,of New-Haven, Ct., we recommend as worthy the attention of those who think the disease contagious. They do not seem tu in- dicate 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 a consider- able number of trees it does not attack all at once. It breaks 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, took the Yellows. In 1329, 81x trees on the east side of the or- chard were attacked; five of them standing within a circle of four rods diameter. A similar fact is now apparent In my neighbourhood. A fine lot of 200 young trees, last year in perfect health, now show disease in two spots near the oppo- site ends of the lot, having exactly six diseased trees in each patch contiguous to each other ; while all the other trees are free from any other marks of disease.” Cultivator. 464 THE PEACH. 1 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 into the history of the peach culture in the United States. For almost an 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 disease, and with the least possible care. Tie great natural fertility of the soil was unexhausted, and the land occupied by orchards was seldom or never cropped. Most of the soil of 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 im- poverished soil was no longer able to recruit its energies by an- nual growth, and gradually became more and more enfeebled and short-lived. About 1800, ora few years before, attention was attracted in the neighborhood of Philadelphia to the sudden decay and death of the orchards without. sudden cause. From Philadelphia and Delaware the disease gradually extended to New-Jersey, where, in 1814, it wasso 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 show- ing the disease until it became well known, (though not yet generally prevalent,) throughout most of the warmer parts of New.Eaeland. It should be here remarked that, though the disease had been considerably noticed in the Maryland and Middle States, pre- viously, yet it was by no means general until about the close of the last war. 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 any thing to the soil. Still the peach was planted, produced a few heavy crops, and declined, from sheer feebleness and want of sustenance. As it 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 con- stitutional debility of the parent tree would natu rally be inherit- ed 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 genera- tion of seedlings, each more enfeebled than the former, at last produced a completely sickly and feeble stock ot peach trees in those districts. : _ THE YELLOWS. 465 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 es- teemed by many better than those of home growth, were every | where more or less planted. They brought with them the en- feebled and tainted constitution derived from the parent stock. . They reproduced almost always the same disease in the new soil, and thus, little by little, the Yellows spread from its ori- ginal neighborhood, below Philadelphia, to the whole northern and eastern sectionsof the Union. At this moment it is slowly, but gradually moving west; though the rich and deep soils of the western alluvial bottoms will, perhaps, for a considerable time, even without care, overpower 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 peach tree, which we call the Yellows. 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 a justly and concisely remarks, “all seeds will not equally pro- i duce 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 plumpest 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, de- clares it as his opinion that the more frequently a tree is repro- duced continuously from seed, the more feeble and short-lived is the seedling produced. . Still more, we all know that certain peculiarities of constitu. tion, or habit, can be propagated by grafting, by slips. and even by seeds. Thus the variegated foliage, which is a disease of some sorts, is propagated for ever by budding, and the disposition to mildew of some kinds of peaches, is continued almost always | in the seedlings. That the peach tree is peculiarly constant i any constitutional variation, the Nectarine js a well known proof. hat fruit tree is only an accidental variety of the peach, | and yet itis continually reproduced with a smooth skin from wat 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 scedlings * Theory of Horticulture, 465 THE PEACH. _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 re- cover fiom the exhaustion of its powers caused by a full crop. The great natural luxuriance of the peach enables it to lay in new fruit buds while the branches are still loaded 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, which may be adduced in proof of this theory. In the first place, the varieties of this tree always most subject to this disease are the yellow peaches ; and they, it is well known, also produce 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 ex- ternally) are much more rarely attacked ; in some parts of the country never. ‘They are generally less vigourous, and bear more moderate crops. And it is well worth remarking that cer- tain fine old sorts, the ends of the branches of which have a pe- culiar, mi/dewed appearance, (such as the old Red Rareripe, the Marly Anne, &c.,) which seems to check the growth without im-_ pairing the health, are rarely, if ever attacked by the Yellows. Slow growing, and moderately productive sorts, like the Nut- meg 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 Nutmeg, and is still in full vigour. It is certainly true that these sorts often decay and suddenly die, but we be- lieve chiefly from the neglect which allows them to fall a prey 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 conclu- sions respecting the contagious nature of the latter disease. __ It may be said, in objection to these views, that a disease which is only an 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 generation of trees, proba- -bly would not have led tosuch effects, or to any settled form of . constitutional disease. But it must be borne in mind that the same bad magagement is to a great extent going on to this day, the whole country over. Every year, in the month of August, * The miserably enfeebled state of some kinds of pears on the sea-coast, arising from unsuitable climate und the continual propagation by grafiing from the same debilitated stock, is only a fair parallel to the Yellows in the peach tree. THE YELLOWS. 467 the season of early peaches, thousands of bushels of fruit, show- ing the infallible symptoms of the Yellows—a spotted skin, é&c., are exposed and sold in the markets of ‘New-York, Philadelphia and Boston. 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 thelast! 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 selection both of the seed and the trees, followed by equal negligence of good cultivation, ‘is it surprising that the peach has become a tree comparatively difficult to preserve, and proverbially short-lived ! Abroad, itis well known that the peach is always subjected to a regular system of pruning, and is never allowed to produce an -over-crop. It is not a little singular, both that the Yellows should never have originated there, and that, notwithstanding the great number of American varieties of this fruit that have been repeatedly sentto 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 fa- vour 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, y@ we are confident that a little perseverance and care will cer- tainly accomplish it. In the present uncertainty with regard to its contagious nature, it is much the wisest course to reject ‘the benefit of the doubt,” and act upon the principle that it is so. We know at the present moment several gardens, where the trees are maintained in good health by immediately 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, ora 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 procure 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 ina 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 es ee 468 THE PEACH. the possibility of over-bearing, and its consequences, and main- tains them in vigour and productiveness for a long time.* It will, in short, effectually prevent the Yellows where it does not already exist in the tree. To whoever will follow these pre- cautions, pursue this mode of cultivation, and adopt at the same time the remedy for the Borer, already suggested, we will confidently insure healthy, vigourous, 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 constitutionally latent in the tree we will not yet undertake to say. A few more experiments will prove this. In slight cases of the disease we believe that it may. Of one thing, however, we are certain :. has hitherto failed entirely to reclaim trees in which the malady had once broken out. Neither do we know of any well at- tested case of its cure, after this stage, by any means what- ever.t Such cases have indeed been reported to us, and pub. lished in the journals, but, where investigated, they have proved to have been trees suffering by the effects-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 ori- ginal health and longevity of this fruit tree is again established. The Curl is the name commonly given to a malady which often attacks the leaves of the peach tree. It usually appears in the months of May or June. The leaves curl up, become thickened and swollen, with hollows on the under, and reddish 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. This malady is caused by the punctures of very minute aphides, or plant lice, (Aphis Persice ?), which attack the under side of the leaves. Although it does not appear mate- rially to injure either the tree (or the crop,) yet it greatly dis. figures it fora time. In orchards, perhaps few persons will * 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 toadd vigour to the tree generally, by increasing the power of the roots relatively to the branches. The peach being a short-lived tree, it has been justly remarked by Mr. Thompson, were it allowed to expend all its accu- mulated sap every year, it would soon exhaust self and die of old age.” Suburban Horticulturist, t All the specific applications to the root of such substances us salt, ley, brine, saltpetre, urine, &c., recommended for this disease, are founded on their good effecis when applied against the borer. They have not been found of any value for the Yellows. VARIETIES. a trouble themselves to destroy the insect, but in gardens, it is much better to do so. A mixture of whale oil soap or strong soft soap and water, with some tobacco stems boiled in it, and the whole applied to the branches from below, with a syringe or garden engine, will soon rid the tree of the insects for one or more years. It should be done when the leaves are a third grown, and will seldom need repeating the same season. Varieties. The variety of fine peaches cultivated abroad is about fifty ; and half this number embraces all that are highly esteemed, and generally cultivated in Europe. Innumerable , seedlings have been produced in this country, and some of themare _ of the highest excellence. One or two of our nurserymen’s cata- logues enumerate over an hundred kinds, chiefly of native ori- gin. Half of these are second rate sorts, or merely local varie- ties of no superiour merit, and others are new names for old sorts or seedlings newly produced, and differing in no essential respects from old varieties. Itis very desirable to reduce the collection of peaches to reasonable limits, because, as this fruit neither offers the same variety of flavour, or 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 bet- ter than a great variety, many of which must necessarily be / second rate. It is worthy of remark that most of our American varieties, of the first quality, have proved 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 endeavoured to introduce all of the foreign sorts of high quality, both with the view of improving our collection, and because we believe they are gene- rally purer and healthier in constitution than many of our own native kinds. In the description of peaches and nectarines the form, and out- lines, 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 free-stones, and cling-stones, (melters and pavies, yo 1 J Loner} v g +. 7 { yew hls Puc . pon} i Yank * .\ rye i A O- 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 regular, or ob- long 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 foliage are constant, and they aid us” greatly in recognizing a variety by forming three distinct Ne ee eae | i | : iy THE PEACH. WU y y, Y fy iba Wy tis Fig. 211. Characters in the leaves of peaches, classes, viz. 1. Leaves serrated and without glands, Fig. 211, a. 2. Leaves with small round, or g/obose glands ; b. 3. Leaves with large irregular, reniform glands ; c. This distinction of. leaves is valuable, because it not only as- sists us when we have the fruit before us, but it may be referred 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 f marked sub-divisions ; Ist, Large flowers, always red in the -jj Centre, and pale at the margin ; 2d, small flowers, tinged with i 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 sea- son. For New-England, and the north, only the earliest kinds are desirable, as the late ones. seldom mature well, We shall divide peaches into three classes. 1. Freestone Peaches with pale flesh. 2. Freestone peaches with deep yellow flesh. 3. Clingstone Peaches. * Lindley makes a third division, embracing a few sorts with blossoms of an intermediate size. But it is of no practical value, as any donbt as to which of the two divisions any blossom belongs, is immediately set at rest by the colour af the blossom. : FREESTONE PEACHES. A471 Class I. Freestone Peaches, with pale flesh. | - 1. Acton Scorr. Lind. Thomp. : The Acton Scott, an English peach, raised by Mr. Knight, © i is one of his cross bred seedlings, between the Noblesse and the Red Nutmeg. It is an excellent early fruit, and will thrive and ripen well at the north. Leaves with globose glands. Fruit of medium size, rather narrow and depressed at the top, with a shallow suture. Skin rather woolly, pale yellowish-white, with a marbled, bricht red cheek. Flesh pale quite to the stone, melting, sugary and rich, with sometimes a slight bitter flavour. Middle of August. , Flowers large. 2. Astor. Floy. ¢ ; An American peach, which originated in New-York, twenty- _ five years ago. It is good, but hardly first rate. Leaves with globose glands. Fruit large ; rather flattened, or broad, and slightly sunk at the top, suture well marked. Skin pale yellowish-white, with a deep red cheek. Stone small. Flesh melting, very juicy, sweet, and of excellent fla- vour. Ripens the last week in August. Flowers large. 3. Bertzcarpe. § O. Duh. Lind. Thomp. ¥ . " - Galande. Nois. and the | : Noir de Montreuil. French. Violette Hative. a -) of man Brentford Mignonne. Violette Hative Grosse. \ Hnglis Ronald’s Mignonne. French Royal George. gardens. Lanne Violet. - Smooth leaved Royal George. J Early Garlande, (of some.) Early Royal George. 2 incorrectly of some Red Magdalen. _ American gardens. This very excellent French peach is the one most highly esteemed by the Montreuil growers, who supply the Paris ‘markets, and it is equally valued by the English. It is also one of the handsomest and most delicious fruits here. dod * : Leaves with globose glands. Fruit large, round and regular, the suture shallow, the top slightly hollowed, and having a little projecting point. Skin pale yellowish-green, with a rich red cheek, often streaked with darker purple. Flesh slightly mark- ed with red at the stone, a little firm, but very melting, juicy, . rich and high flavoured. Stone rather large. End of August, and first of September. Flowers small. , : 4 ¢ Ee eet ceneenpe9 THE PEACH. 4, Brevoorr. § Brevoort’s Morris. Brevoort’s Seedling Melter. Floy. One of the richest and most delicious of American peaches, and one of the favourite sorts for garden cultivation. It was raised some years ago by Henry Brevoort, Esq., of New-York. Mr. Floy describes this, in his edition of Lindley, as a small fruit. It is almost always large on the Hudson river, and bears regular, moderate crops. Leaves with uniform glands. Fruit medium or large, round and rather broad, with a distinct suture, deep at the top. Skin pale yellowish-white, often a little dingy, with a bright red cheek. Flesh rather firm, slightly red at the stone, rich, sugary and high flavoured. First of September. Flowers small. 5. Bente pe Vitry. Duh. Lind. Thomp. Admirable Tardive. Bellis. Mill, This is not the Belle de Vitry of most of our gardens, which is the Early Admirable. It is quite distinct also, from the Late Admirable ; but is the Belle de Vitry, described by Duhamel, and is a very firm fleshed and excellent French variety, little known in this country. ; Leaves serrated, without glands. Fruit middle size, rather broad, with a deep suture, the top depressed. Skin pale yel. lowish-white, tinged and marbled with bright and dull red. Flesh rather firm, red at the stone, melting, juicy and rich. Ripens here the last of September. Flowers small. 6. Barrineron. P. Mag. Thomp. Lind. Buckingham Migngnne. Colonel Ausleys. A handsome, very fine, and very hardy English peach. The tree is vigorous and healthy. The fruit ripens at the medium season, about a week after the Royal George. Leaves with globose glands. Fruit large, roundish, inclining to ovate, and rather pointed at the top, with a moderate suture on one side. Skin pale yellowish-white, with a deep red, mar- bled cheek. Flesh: but slightly tinged with red at the stone, melting, juicy, very rich, and of the first quality. Stone rug- _ ged, dark brown. Beginning of September. Flowers large. ao aaa FREESTONE PEACHES. 473 7. CLINTON. A native variety, of second rate flavour. Leaves with globose glands. Fruit of medium size, round- ish, a little depressed at the top, but nearly without suture. Skin pale yellowish-white, with a red cheek marked by broken stripes of dull red. Flesh scarcely stained at the stone, juicy and good. Last of August. Flowers large. ! 8. Coxte’s Earty Rep. A new American peach, which is a very fruitful and excel- lent variety, for market culture. Leaves with globose glands. Fruit of medium size, round- ish, with but little suture. Skin pale in the shade, but nearly all covered with red, becoming dark red on the sunny side. Flesh melting, juicy, rich, and very sprightly. Beginning, to the middle of August. Flowers small. +. 9. Cootepce’s Favourire.§ Man. Ken. 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 unusually productive, and. a very bright coloured, handsome peach, of excellent quality ; and its hardiness renders it valu- able at the north. Leaves with globose glands. Fruit large, roundish (the suture prominent at the top only), but rather the largest on one side. Skin clear smooth white, with a fine crimson mottled cheek. Flesh very melting and juicy, with a rich, sweet, and © high flavour. Middle of August. Fiowers small. 10. Cuancettor. Mill. Lind. Thomp. Chancelliére, var. O. Duh. Stewart’s Late Galande Noisette. Edgar’s Late. Melting, Late Chancellor. The Chancellor is a celebrated French peach, long cultivated and highly esteemed abroad. It is said to have been origin- ated by M. de Seguier, of Paris, then Chancellor of France. Leaves with reniform glands. Fruit large, oval, with a well marked suture. Skin pale yellowish-white, with a dark crimson cheek. Flesh very deep red next the stone, melting, and pos- sessing a rich, yinous flavour. Stone oblong. Middle of Sep- tember. Flowers small. ; THE PEACH. 11. Douste Monraens.§ Lind. Thomp. Double Mountain. Montagne. Montauban. A high flavoured and beautiful peach, much resembling the Noblesse. It is of French origin, and is a favourite variety with the English gardeners. We think it one of the finest peaches in this climate. Leaves serrated, without glands. Fruit of medium size, roundish, but somewhat narrower at the top. Skin pale green- ish-white, with a soft-red cheek, which is marbled with darker red at maturity. Flesh white to the stone, very delicate and melting, with a plentiful and high flavoured juice. Stone ovate and rugged. Middle of August. Flowers large. 12. Drum Hr11.§ This new freestone peach, of splendid size, high flavour, and very late maturity, we think will prove one of the greatest ac- quisitions to our gardens. It was originated about six years ago, by Lloyd N. Rogers, Esq., of Druid Hill, near Baltimore, and we named the variety after his country seat, where may be | found one of the largest collections, not only of peaches, but all othe r fine fruits, in Maryland. We know no other late free- Stone variety which equals it in flavour and size. The tree is unusually vigorous, the shoots and leaves very large, and it bears abundantly. The very late season of its maturity renders it valuable, as most of the luscious sorts are then gone. Leaves with reniform glands. Fruit very large, roundish, the cavity at the stalk rather narrow, the suture very slight, and the swollen point distinct, but scarcely prominent. Skin pale greenish-white, clouded with red on the sunny side. Flesh greenish-white, purple at the stone, very juicy, and melting, with an exceedingly rich, high vinous flavour. Stone long and rather compressed, much furrowed. Ripens from the 20th of September to the Ist of October. Flowers small. 13. Earty Anne. Lind. Thomp. Anne. Lang. Forsyth. Green Nutmeg. The Early Anne is an old and familiar English sort. It is the first peach of any value that ripens, the Red and White Nutmegs being too small, and of indifferent flavour; and the Early Anne, itself, is so inferior to the Early Tillotson (which FREESTONE PEACHES. 475 ripens at the same time), that it will soon scarcely be cultivated, except by amateurs. The tree is of slender growth. Leaves serrated, without glands. Fruit rather small, round. Skin white, with a faint tinge of red next the sun. Flesh white to the stone, soft, melting, sweet, and of pleasant flavour. Last of July, and first of August. Flowers large, nearly white. 14, Earty Tixtotson.§ The Early Tillotson is unquestionably one of the most desir- able of all the very early freestone peaches. It is a variety fram central New York, first introduced to notice by our friend, J.J. Thomas, of Macedon, Wayne county. It is considered a native of that part of the State. It ripens early in August, full two weeks before the Early York, Royal George, or any of the -very choice early kinds, and only a few days after the Early Anne. It is much higher flavoured than any peach that ripens previously, or for some days after it, and as a garden variety, is entitled to universal favour. ‘The tree grows slowly when young, but freely and more vigorously afterwards, and is a great and constant bearer. It is very hardy, though sometimes a little inclined to mildew at the end of the shoots. Leaves deeply serrated, without glands. Fruit- of medium size, round. Skin nearly covered with red, the ground-colour —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 freestone, it partially adheres: melt- ing, juicy, with a rich, highly delicious flavour. Last of July and first of August. Flowers small. 15. Earty York. § Large Early York. The Early York has long been the most popular of early peaches in this country. It is at least & week earlier than the (true) Royal George, more melting and juicy, though not quite so rich, and deserves a place in every garden. In unfavourable 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 flavour 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. It is quite dis- tinct from the Red Rareripe, which is large, broader, deeply marked with a suture, later in ripening, and richer flavoured. ._ 476 THE PEACH. Leaves serrated, without glands. 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. Flowers large. 16. Earty Newineton Freesrone.§ ate eee ~ fof many Am. gardens: This is a large, and exceedingly high-flavoured, 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. It has been cultivated here and disseminated, for the last twenty years, and we sup- pose it to be an American variety. The tree is only a moderate bearer. Leaves with reniform glands. 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 flavour. Ripens directly after the Early York, about the 24th of August. Flowers small. 17, Harty Sweet Warer.§ Floy. Thomp. Sweet Water. Large American Nutmeg. A very early, and very agreeable white peach, among the best of its season, as it ripens early in August, not long after the Early Anne, and ten days or more before the Early York. It is an American peach, raised from a stone of the Early Anne. Jt isso much larger and superior to the Early Anne, or any of the Nutmeg peaches, that it has almost driven them out of our gardens. The tree is thrifty and productive, with pale shoots, and nearly white blossoms. . Leaves with globose glands. Fruit of medium size, sometimes large, roundish, with a slight suture. Skin pale white, very seldom with a faint blush when fully exposed. Flesh white, slightly stained at the stone, melting, juicy, sweet, FREESTONE PEACHES. 477 and of very agreeable flavour. Ripe about the 8th of August. Stone small. Flowers large. : 18. Empzror or Russia. Floy. Thomp. — Cut-Leaved. Serrated. * New Cut-Leaved. : Unique. A very rich and fine-flavoured peach, raised by Mr. Floy, in 1812. Its growth is slow, and its shoots are inclined to be- come mildewed. It is rather a shy bearer here, but is an admirable sort in the Western States. The leaves are very deeply cut, or serrated on the edges. . Leaves serrated, without glands. Fruit large, roundish, and broad, with one-half more swollen than the other. Skin downy, dull yellowish-white, with a dark red cheek. Flesh yellowish. white, rather firm, rich and high flavoured. Last of August. Flowers small. 19. Earty Apwraste. Lind. Thomp. Admirable, L’ Admirable. Belle de Vitry, (Bon Jardinier.) A very excellent French peach, wrongly known by many in this country as the Belle de Vitry, which is a distinct variety. We find it early, and very prolific. Leaves with globose glands. Fruit not quite round. Skin pale yellowish-white, with a lively red cheek. Flesh red next the stone, melting and juicy, with a good, rich, sweet flavour. Middle of August. Flowers large. 20. Favo URITE. Coxe. Favourite Red. A capital orchard fruit, of large size, hardy and a most abundant bearer. It is avery good native peach, though not of high flavour. Leaves with obscure globose glands, often with none. Fruit large, oblong or oval. Skin white, rather downy, much cover- ed with red, which becomes a very dark red, when fully exposed in the sun. Flesh red at the stone, a little firm, but juicy, with a good, vinous, but not rich flavour. Second week in Septem- ber. Flowers small. THE PEACH, 21. Fox’s Srepuiine. A good and productive late peach, a native of New-Jersey. Leaves with globose glands. Fruit round, a little compressed, cavity at the stalk narrow. Skin white with a red check. Flesh melting, juicy, sweet and good. Middle of September. Flowers small. 22. GrorcE THE Fourtu.§ Floy. Lind. Thomp. This is certainly the most popular peach for garden culture in the United States. It is large, bears regular and abundant crops, is of the highest flavour, and the tree is unusually hardy and vigorous, succeeding well in all parts of the country. No garden should be without it. The original tree stood, not long since, in the garden of Mr. Gill, Broad street, New-York. Leaves large, with globose glands, often obscure. 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 onone side. Flesh pale, marked with red at the stone (which is small), melting, very juicy, with a remarkably rich luscious flavour. Ripens the last of August. . Flowers small. 23. GrossE Mienonne. § O. Duh. Lind. Thomp. Royal Kensington. Grimwood’s Royal George. New Royal George, Large French Mignonne. French Mignonne. Swiss Mignonne. Purple Avant. — Early Purple Avant. Early May. Early Vineyard. Neil’s Early Purple. Johnson’s Early Purple. Vineuse de Fromentin Mignonne. Veloutée de Merlet. Vineuse, Pourprée de Normandie. Belle Beauté. Belle Bausse. La Royal (of some.) _- Pourprée Hative (of some.) Ronald’s Seedling Galande. Royal Sovereign. Superb Royal, Y Of various English, and French gardens, accord- ing to Thomp. od The Grosse Mignonne is certainly the “ world renowned ” of peaches. In France, its native country, in England, in Ame- rica, in short everywhere, it is esteemed as one of the most de- licious of varieties. It is a good and regular bearer, a large and handsome fruit, is a favourite for those who have to grow peaches under glass, and ripens the best crops even in a rather unfavourable climate, like that of Boston. The great number of names by which it is known abroad (and we have not quoted all) proves the universality of its cultivation. Leaves with globose glands. Fruit large roundish, always somewhat depressed and marked with a hollow suture at. the FREESTONE PEACHES. 479 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, with a very rich, high, vinous fla- your. Stcne small,and very rough. Middle of August, before the Royal George. Flowers large. 24. Hatnes’ Earzty Rep. An early peach, newly originated in New-Jersey, of very fine flavour, and so hardy and productive as to be a popular orchard fruit. Leaves’ with globose glands, fruit of medium size, round, de- pressed at the top, with a well-marked suture extending round the fruit, one half larger than the other. Skin pale white marked with red, and nearly covered with deep red. Flesh greenish white, very juicy, melting, sweet and well flavoured. Middle of August. Flowers small. 25. Kewricx’s Hearn. Ken. Freestone Heath. A large, showy, oblong peach, often growing to the largest size, and a very hardy tree, but the quality of the fruit is only second rate. ‘This sort, which is a native of New-England, is vigorous, and bears large crops. It is quite distinct from the celebrated Heath Cling. Leaves with reniform glands. Fruit very large, oblong, with a slight suture, and a small swollen point at the top. Skin pale greenish white, witha purplish red cheek. Flesh greenish white, deep red at the stone, a little coarse, melting, quite juicy, with a pleasant sub-acid flavour. Middle of September. Flowers small. . 26. Late ApmiraBe. § Lind. Thomp. Royale. O. Duh Téton de Venus. a wea La Royale. French Bourdine. Péche Royale. Judd’s Melting. Bourdine. Motteux’s. : Boudin. Pourprée Tardive. 2 incorrectly _ Narbonne. Late Purple. of some. “The Late Admirable,”’ says Mr. Thompson, “is one of the _very best of late peaches, and ought to be in every collection,” an opinion in which we fully concur. It is one of those deli- cious sorts that, originating a long time ago in France, have - received the approval of the best cultivators everywhere. It is hardy and productive in this climate. ie : ‘ FL, ~ Fang 2 Lis t NAL pee a eR S Arar aR eo SS Re oe reer Dil ae OP te ee OC. nnd "i regan, go SK : Fe Ue a ag aeetaen : a he. a. 480 THE PEACH. Leaves with globose glands. Fruit very large, roundish, in- clining 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 greenish white, but red at the stone, very juicy, melting, and of delicate, exquisite flavour. Middle of September. [lowers small. 27. La Grane. § The La Grange is a new white freestone peach, of very late maturity, large size, and fine flavour. It was originated from seed five or six years ago, in the garden of Mr. John Hulse, Burlington, New-Jersey. ‘ Its late period of maturity, its colour, its productiveness, and size, have already 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. Its fla- vour is remarkably rich and delicious, equalling, in this re- spect, almost any peach of its season of maturity. It was first brought into notice and disseminated by Mr. Thomas Hancock. Leaves with reniform glands. Fruit large, oblong, shaped’ ‘somewhat like the Heath Cling. Skin greenish white, with oc- easionally some red on the sunny side. Flesh pale, juicy, melting, very rich, sweet, high flavoured and delicious. Last of September, and beginning of October. Flowers small. 28. Morzis’s Rep Rarerire. Morris Red. Red Rareripe. Large Red Rareripe. ) : § of some This very popular and well-known American peach, has the reputation of having originally been disseminated from the gar- den of Robert Morris, Esq., of Philadelphia. _It is everywhere justly esteemed for its acknowledged good flavour, beauty, and productiveness. Mr. Kenrick, and some other American writ- ers, have erred in supposing it synonymous with the Grosse Mignonne, which is quite different, both in the colour of its skin and flesh as well as in its flavour and blossoms. Leaves with small globose glands. Fruit large, roundish, a little depressed at the top, witha 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 flavour. Last of August. Flowers small. FREESTONE PEACHES. 29. Morris’s Wuirz RareriPe.§ Morris White. ( of vari- White Malacaton. i White Rareripe. ous Ame- ( Cole’s White Malocoton, Luscious White Rareripe. ) rican Gar- ( Freestone Heath. Lady Ann Steward. dens. Morris White Freestone. Floy. Morris’s White Rareripe, a native, is the most popular and well- known white peach, and is everywhere cultivated in this coun- try, either under this, or some of the other names quoted above. It is arich fruit in a warm climate, but is much inferior to the white Imperial at the north or east. The tree is vigorous and healthy, and bears fair crops. Leaves with reniform glands. Fruit rather large, oval; su- ture only of moderate depth, swollen point small. — Skin rather downy, greenish white on all sides, at first, but white with a ereamy tint when fully ripe; and when fully exposed, sometimes with a slightly purple cheek. Flesh white to the stone, a little firm, melting, juicy, sweet and rich. Middle of September. Flowers small. serreeh 30. Morrisania Pounp. Thomp. Hoffman’s Pound. . Floy. Morrison’s Pound. _ A very large-and late variety, originated many years ago, by Martin Hoffman, Esq., but first disseminated from the garden of Governor Morris, of Morrisania, near New York. It is a good fruit, but its place has been taken, of late, by other more popular sorts. Leaves with globose glands. Fruit very large and heavy, nearly round. Skin, dull greenish white, with a brownish red cheek. Flesh, pale yellow, firm, juicy, sugary, and rich in flavour. Ripens the middle and last of September. Flowers _ small. ; 31. MapeLeine pe Courson. Thomp. Lelieur. Lind. Red Magdalen (of Miller). Madeleine Rouge, O. Duh _ True Red Magdalen. _ Rouge Paysanne. French Magdalen. The Red Magdalen, of Courson, is a favourite old French peach, very little known in this country ; the Red Magdalen of many of our gardens being either a spurious sort, or the Royal George. It isan excellent, productive peach, hardy, and worthy of more general cultivation. : Leaves serrated, without glands. Fruit of medium size, or rather below it, round, flattened, with a deep suture on one side. 482 THE PEACH. Skin pale yellowish white, with a lively red cheek. Flesh white, slightly red at the stone, juicy, and melting, with a rich vinous flavour. Middle and last of August. Flowers large. 32. Matta.§ Lind. Thomp. P. Mag. Péche Malte. O. Duh. Italian. Malte de Normandie. Belle de Paris. A most delicious, old European peach, of unsurpassable fla- vour. ‘The tree is not a great bearer, but it is hardy and long lived, and richly deserves a place in every garden. There is a spurious sort sold under this name in the United States, which is easily known by its globose glands. The fruit of the Malta keeps well after being gathered. Leaves serrated, without glands. Fruit of rather large size, roundish, flattened, with a broad, shallow suture, on one side. Skin pale, dull green, marked on the sunny side with broken spots, and blotches of dull purple. Flesh greenish, with a lit- tle dark red at the stone, very juicy and melting, with a pecu- liarly rich, vinous, piquant, and delicious flavour. Last of Au- gust. Flowers large. The trees of the true Malta are remarkably free from the yellows, in this country, affording another proof of our theory regarding this disease, as they bear only moderate and regu- lar crops. 33. Nurmec, Rep. Mill. Lind. Thomp. Avant Rouge. O. Duh. Brown Nutmeg. Avant Péche de Troyes. Early Red Nutmeg. Red Avant. ; ~The Red Nutmeg is a very small and inferior peach, which has long been cultivated, solely on account of its earliness. It is now seldom seen in our gardens, being abandoned for better sorts. Is isdesirable, however, in a complete collection. Both this and the following are European varieties. ‘The tree grows slowly, and is of dwarf habit. Leaves small, with reniform glands. Fruit small, roundish, with a distinct suture, terminating in a small, round, swollen point at the top. Skin pale yellow, with a bright, rich red cheek. Flesh yellowish white, red at the stone, with a sweet and rather pleasant flavour. Middle and last of July. Flow- ers large. . FREESTONE PEACHES. 483 34. Nurmec, Waite. Mill. Lind. Thomp. Avant Blanche. O. Duh, White Avant. Early White Nutmeg. The White Nutmeg resembles the foregoing in its general habit, being dwarfish, and of slender growth. — It is the small- est of peaches, the flavour is inferior, and it is only esteemed by curious amateurs as ripening a few days earlier than any other variety. Leaves serrated, without glands. Fruit very small, rather oval, with a deep suture extending a little more than half round. Skin white, or rarely with a pale blush. Flesh white to the stone, with a sweet and slightly musky, pleasant flavour. Ripenseabout the 10th or 15th of July. Flowers large. 35. Nopiesse.§ Lang. Lind. Thomp. Vanguard, Mellish’s Favourite Lord Montague’s Noblesse An English peach of the highest reputation, and which, in this country, is esteemed wherever known, as one of the largest, most delicious, and most valuable varieties. The tree is hardy and productive, and every cultivator should possessit. In Eng- land it is one of the favourite kinds for forcing and wall culture, yielding regular and abundant crops of beautiful, pale fruit. Leaves serrated, without glands. Fruit large, roundish ob- long, 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, with a very high and luscious flavour. Last of August. — Flowers large. ; Ps 36. Nivetre. O. Duh. Lind. Thomp. Nivette Veloutée. Veloutée Tardive. Dorsetshire. The Nivette is an excellent French variety, much resembling the Late Admirable. — Leaves with globose glands. Fruit largei, roundsh, inclin- ing to oval, suture shallow, and the top slightly depressed. Skin pale green, with a lively red cheek. Flesh pale green, but deep red at the stone, Juicy, melting, and very rich. Beginning, and middle of September. Flowers small. THE PEACH. 37. Oxtpmrxon Freestone. Pom. Man. Oldmixon Clearstone. Coxe. A large American peach, of late maturity and rich flavour. It was, we believe, raised either from a stone of the Catherine 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. Leaves with globose glands. 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 yel- lowish 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 flavour. Beginning of September. Flow- ers small, 38. Presipent. P. Mag. Lind. Thomp. One of the best of our peaches, and a capital variety. originated, several years ago, on Long Island. Leaves with globose glands. Fruit large, roundish oval, the suture shallow. Skin very downy, pale yellowish green, with adull red cheek, Flesh white, but deep red at the stone, very juicy, melting, rich and high flavoured. Stone very rough. Middle of September. Flowers small. 39. PourPREE Hative. O. Duh. Thomp. Lind. Pourprée Hative 4 Grandes Fleurs. Early Purple. This is the Early Purple of Duhamel; what is often in- correctly called the Karly Purple, being the Grosse Mignonne. Leaves with reniform glands. Fruit of medium size, globu- lar and depressed, and having a deep suture running across the top. Skin pale, light yellow, with a mottled purplish red cheek. Flesh pale, but red at the stone, melting, very juicy, with a high vinous flavour. Stone broad and rough. Middle of Au- gust. Flowers large. The Pourpres Hartve Verrrasiz, of the French (Early Purple, True Early rurple, of some), with globose glands and large flowers, Thompson says, is “ probably nothing different from the Grosse Mignonne.” FREESTONE PEACHES. 483 40. Rovan Gzoruz.§ P. Mag. Lind. Thomp. Millet’s Mignonne. Madeleine Rouge a Petite Fleurs. Lockyer’s Mignonne. Griffin’s Mignonne, Superb. French Chancellor. 7 Early Bourdine. Incorrectly,of some. Double Swalsh. Early Royal George. | Red Magdalen. None of the early peaches’surpass in flavour and beauty the Royal George. It is one of the finest European varieties, and attains the highest flavour with us. The points of its shoots are a little inclined to mildew, which is entirely, in our climate, prevented by the shortening-in pruning. It is a regular and moderate bearer, and is one of the varieties indispensable to every good garden, ripening directly after the Early York. The peach generally cultivated as the Royal George, Early Royal George, or Red Magdalen, in almost all parts of the ~ United States, from Salem, Mass., to Baltimore (and described by Manning), is not the true Royal George, but the Bellegarde, or Smooth-leaved Royal George, which is rather later, not so rich, and has globose glands. Leaves serrated, without glands. Fruit above the middle size, or rather large, globular, 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 flavour. From the 20th to the last of Au- Wa tan tanMn 8 gust. Flowers small. 41. Rep Rarerire.§ Large Red Rareripe, of some. Early Red Rareripe. © This remarkably fine early peach, is a very popular one with us, and has been cultivated for many years in this State. It strongly resembles the Royal George, and we believe it an American seedling from that variety, which is, perhaps, entirely identical with it. je It must be observed that this is totally different both from the Early York, and Morris’ Red Rareripe, with which it is often confounded by some nurserymen. The fruit is larger, broader, and a week Jater than the first; and its serrated: leaves, and different flavour, separate it widely from the latter. Ends of the branches sometimes slightly mildewed. _ Leaves serrated, without glands. Fruit rather large, globu- lar, but broad, depressed, and marked with a deep broad suture, extending nearly round the whole fruit. Skin white, mottled, ee ETIEIN. ce ae, Mtn OI 436 THE PEACH. and marked with numerous red dots, and the cheek of a rich dark red. Flesh whitish, but red at the stone, melting, juicy, very rich and high flavoured. Middleand last of August. Flowers small. 42. Rareripe, Late Rep.§ Prince’s Red Rareripe. This noble American fruit, the late Red Rareripe, is unques- tionably one of the very finest of all peaches, even surpassing often the Late Admirable. Its large size, and great excellence, its late maturity, and its productiveness and vigour, all unite to recommend ‘it to universal favour. We cannot praise it too highly. The rather grayish appearance of the fruit serves to distinguish it, at first sight, from all others. . Leaves with globose glands. Fruit large and heavy, round- ish 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 mottled with fawn-coloured specks. Flesh white, but deep red at the stone ; very juicy, melting, and of an unusually rich, luscious, high flavour, not surpassed by any other peach. First to the 10th of September. Flowers small. 43. Royan Cuariorre.§ Thomp. New Royal Charlotte, Lind. Grimwood’s Royal Charlotte, * Kew Early Purple, Lord Nelson’s, | Lord Fauconberg’s Mignonne ; | Madeleine Rouge Tardive, Madeleine Rouge 4 Moyenne | 2° Fleur. *§ Madeleine a Petite Fleur. oe ish ae RE - of the Engl A very excellent peach, and a favorite variety with all European gardeners. Its leaves are more coarsely and deeply serrated than those of other varieties. Leaves serrated, without glands. Fruit rather large, inclin- ing to ovate, being rather broader at the base than at the top; the suture of moderate size. Skin pale greenish white, with a — deep red marbled cheek. Flesh white, but pale red at the stone, melting, juicy, rich and excellent. Beginning of Septem- ber. Flowers small. 44. Snow.§ The Snow peach is a remarkably fair and beautiful fruit, of American origin, which has but lately made its appearance in our gardens. The fruit and blossoms are white, and the foliage na pe ee = an eo ay in — FREESTONE PEACHES. 487 and wood of a light green. It is a very hardy, productive, and desirable variety. Leaves with reniform glands. 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 melt- ing, with a sweet, rich, and sprightly flavour. Beginning of September. Flowers small. 45, VAN Zanpt’s Supers. Pom. Man. Waxen Rareripe. A very bright-coloured and handsome peach, originated some years ago by Mr. Van Zandt, of Flushing, Long Island. [t is one of the most beautiful dessert peaches, though only of — medium size, and possesses very agreeable flavour. Leaves with globose glands. Fruit of medium size, roundish, the suture slight, but one-half the fruit larger than the other. Skin white, with a beautifully sprinkled red cheek, on a yellowish white ground, the union of the two softened by delicate dotting of bright carmine red. Flesh whitish, but tinted with red at the stone, melting, juicy, sweet, and of good flavour. Stone deeply furrowed. First of September. Flowers small. 46. Scorr’s Earty Rep. Scott’s Early Red is a new variety, of very excellent flavour, and a prolific bearer, which we have lately received from New Jersey. Leaves with obscure globose glands. Fruit of medium size, roundish, a little depressed, the suture distinctly marked, but not deep. Skin, pale greenish white, but much covered with red, which is mottled with fawn-coloured dots. Flesh whitish, very juicy, with a rich and luscious flavour, Middle of August. Flowers small. 47. STRAWBERRY. Rose. The strawberry peach we received from Mr. Thomas Han- cock, of Burlington, proprietor of one of the most respectable and extensive nurseries in New Jersey. It is esteemed one of the very finest early varieties for orchard culture in that State. It is quite distinct from the Early York. Leaves with reniform glands. Fruit of medium size, oval, the cavity at the stem deeply sunk, the suture extending half round. Skin marbled with deep red over almost the whole 488 THE PEACH. : surface. Flesh whitish, melting, juicy, rich, and of very deli- cious flavour. Middle of August. Flowers small. 48. Wasuineton. Floy. Washington Red Freestone. Ken. The Washington is a handsome and very delicious peach, of American origin. It was named, and first introduced to notice, by Mr. Michael Floy, nurseryman, New York, about forty years ago. The fruit ripens late; the tree is vigorous, hardy, and productive, and it is altogether a valuable variety. Leaves with globose glands. 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 flavour. It often adheres slightly to the stone, which is quite small. Middle of September. Flowers small. ; 49. Watrter’s Earty. Ken. Walter’s Early is esteemed as one of the most popular, early varieties for orchards in New Jersey, where it originated. It is remarkably well adapted to the light sandy soil of that State, bearing abundant crops of excellent fruit. At the north it is much inferior to the White Imperial, and the Royal George. Leaves with globose glands. Fruit large, roundish. Skin white, with a rich red cheek. Flesh whitish, a little touched with red at the stone, melting, juicy, sweet, and.of very agree- able-flavour. Ripens about the 20th of August. 50. Wuirre Imprriar.§ The White Imperial is a new early fruit, of most estimable quality. We consider it an indispensable variety for every garden north of New York, as its flavour is very delizious, it is extremely hardy and vigorous, it bears good and regular crops, without the bad habit of overbearing, and its fruit is uniformly excellent in all seasons. | This fine peach originated (it is believed, from the Noblesse) in the garden of David Thomas, of Cayuga county, N. Y., so long known for his skill and science as an amateur horticul- turist. It was first made known to us by his son, J. J. Thomas, of Macedon, N.Y. Leaves with globose glands. Fruit rather large, broad, depressed, hollowed at the summit ; with a wide, deep cavity at the stem; the suture moderately deep, and the fruit enlarged on one of its sides. Skin yellowish white, with FREESTONE PEACHES. 489 only a slight tinge of red next the sun. Flesh nearly white, very melting and juicy, of a very delicate texture, and the flavour sweet and delicious. Ripens among the earliest, a few days after the Early York, about the 25th of August. Flowers small. 5 ‘ = ony. 51. Wuirs-Biossomep Incomparasie. P. Man. Thomp. White-Blossom, Willow Peach. This is a native fruit of second quality, much inferior, both in flavour and appearance, to the Snow peach. Its seeds very frequentiy produce the same variety. The flowers are white, the leaves are of a light green, and the wood pale yellow, Leaves with reniform glands. Fruit large, oval. Skin fair, white throughout. Flesh white to the stone, melting, juicy, — sweet and pleasant. Beginning of September. Flowers large, white. —_—_—_—_———— Class XI. Free-Sione Peaches with deep yellow flesh.* 52. ApricoTeE. Thomp. O. Duh, Yellow Admirable. Admirable Jaune, O. Duh. NVois. Apricot Peach. D’ Abricot. Grosse Jaune Tardive. D’Orange. (Orange Peach. Ken.) The Apricot-Peach (or Yellow Admirable, as it is more frequently called), is an old French variety, but little cultivated in this country, though deserving 6 ention in the Middle States. It ripens very late, and is thought to have a slight apricot flavour. It grows with moderate vigour, and bears abundantly. ~ Leaves with reniform glands. Fruit large, roundish oval, with a small suture running on one side only. Skin clear. yellow all over, or faintly touched with red next the sun. Flesh yellow, but a little red at the stone, firm, rather dry, with a sweet and agreeable flavour. Stone small. Ripens at the - beginning of October. Flowers large. : * Nearlytall this class are of American origin, and the Yellow Alberge of Europe is the original type. They are not so rich as Class 1, and require our hot summers to bring out their flavour. In a cold climate, the acid is always prevalent. Hence they are inferior in England, and at the northern limits of the peach in this country. THE PEACH. 53. BercEen’s YELLOw.§ Bergen’s Yellow isa native, we believe, of Long Island. Itis very large, and of very delicious flavour. It is darker coloured, more depressed in form, rather finer flavoured, and ripens some days later than the Yellow Rare-Ripe, which it much resembles. It is a moderate, but good bearer. It is earlier, and much superior to the Malacoton, and its glands distinguish it, also, from that variety. Leaves with reniform glands. Fruit large (often measuring nine inches in circumference), globular, depressed, and broad : the suture well marked, and extending more than half round. Skin deep orange, dotted with some red, and with a very broad, dark red cheek. Flesh deep yellow, melting, juicy, and of | rich and luscious flavour. Ripens at the beginning of Sep.- tember. Flower small. 54. Bartimore Beauty. A very good, and remarkably handsome peach, of native origin, ripening very early, which we received from Lloyd N. Rogers, Esq., of Baltimore. Leaves with globose glands. Fruit rather small, roundish oval. Skin deep orange, with a rich brilliant red cheek. Flesh yellow, but red at the stone, sweet and very good—a little mealy if over-ripe. Ripens early in August. Flowers large. 54. Crawrorp’s Earty MELocoton.§ Early Crawford. Ken Crawford’s Early. This is the most splendid and excellent 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, and it is deserving of the high favour in which it is held by all growers of the peach. It was originated a few years ago, by William Crawford, Eszq., of Middletown, New Jersey. The tree is vigorous and very fruitful. Leaves with globose glands. Fruit very large, oblong, the swollen point at the top prominent—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 Au- gust. Flowers small. — FREESTONE PEACHES. 491 55. Crawrorp’s Late Mexocoton.$ Crawford’s superb Malacatune. Crawford’s Late Melocoton, from the same source as the foregoing, is one of the most magnificent American peaches. We think it unsurpassed by any other yellow-fleshed variety ; and deserving of universal cultivation in this country. Asa splendid and productive market fruit, it is unrivalled, and its size, beauty and excellence, will give it a place in every gar- den. Leaves with globose glands. 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 avery rich and excellent vinous flavour. Ripens from the 20th to the last of September. Flowers small. ne 56. Cotumpra. Coxe. 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 ex- cellent fruit, which every amateur will desire to have in his garden. The tree is not a 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 reniform glands. 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 remarks, of a very ripe pine apple, rich, juicy, and of very excellent flavor. Ripens from the beginning to the middle of September. 57. Pooite’s Larce Yettow. Ken. Poole’s late Yellow Freestone. A very large and handsome peach, of the Melocoton family, which is worthy of general orchard cultivation. It lately ori- ginated near Philadelphia and ‘bears the finest crops. Leaves with reniform glands. Fruit large, roundish, with a suture extending from the base to the top. Skin deep yellow, with a dark red cheek. Flesh yellow, but red at the stone, rich, juicy, and of excellent flavor. Ripens last of September. earliest of the yellow fleshed peaches. It is, no doubt, the ori- ginal sort from which our Melocotons and Yellow Rareripes have sprung in this country. It has only a second rate flavour, except in rich warm soils, and is not comparable to the Yellow Rareripe in size or quality. Leaves with globose glands. Fruit of medium size, roundish, with a well marked furrow running 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 flavour. Middle of August. Flowers small. The Rosanna (Lind. Thomp.), Alberge Jawne of many French gardens, and Yellow Alberge of some gardens _ here, differs from the above only in having reniform glands, and ripen- ing ten or twelve days later. Flavour second rate. 61. Yettow Rarerirs.§ Large Yellow Rareripe. : Marie Antoinette One of the finest very early yellow fleshed peaches. It is an American seedling, produced about a dozen years ago, and well deserves the extensive cultivation it receives, both in the or- chard and garden. ~ Leaves with globose glands. Fruit large, roundish, the su- ture slightly depressed, extending 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 instreaks. Flesh deep yellow, but red at the stone, juicy, melting, with a rich and excellent vinous flavour. Ripens from the 25th to the 30th of August. Stone small. Flowers small. There is an inferior and older sort, very commonly known as the Yellow Rareripe and Yellow Malagatune, the fruit of which is scarcely of medium size, dull yellow, with very little red, and of a flavour very inferior to the true kind just described. Class III. Clingstone Peaches (or Pavies). 62. Boop CLINGSTONE. Floy. Claret Clingstone. Blood Cling, The Blood Clingstone is a very large and peculiar fruit, of ee Wate oe hny pnb — oer n 4G4 THE PEACH. no value for eating, but esteemed by many for pickling and , prg¢serving—the flesh very red, like that of a beet. This is an | American seedling, raised many years ago, from the French | Blood Clingstone,—Saneuino.e a Care Apuerente. It isa much larger fruit than the original sort, which has large flowers, otherwise they are the same in all respects. Leaves with reniform glands. Fruit often very large, round- ish oval, with a distinct suture. Skin very downy, of a dark, dull, clouded, purplish red. Flesh deep red, throughout, firm and juicy—not fit foreating. September to October. Flowers small. There is a Frenco Buoop Freestone (Sanguinole, Sanguine, Cardinale, or Betrave, Duh. Thomp.) of the same nature, and used for the same purpose as this, but smaller in size, and not equal to it for cooking. Leaves without glands. EP cae pape TE: 63. CaTHERIne. Lang. Lind. P. Mag. Thorp. , ; The Catherine cling is a very fine, old English variety, of excellent quality, but not, we think, equal to the Large White Clingstone, a native seedling, so much esteemed in the Middle States. Mr. Manning, and, after him, Mr. Kenrick, have remarked that ‘the Catherine, the old Newington, and old Mixon Cling- stone, cannot be distinguished from each other.”? This is an error, probably from not having seen together, the genuine \ sorts, as they are quite distinct fruits, and the glands of the | leaves—that unerring characteristic—different in each variety. Leaves with reniform glands. Fruit large, roundish oval, more swollen on one side than the other, and terminated by a small swollen point at the top. Skin pale yellowish green, much sprinkled with red dots, the exposed cheek of a bright lively red, streaked with darker red. Flesh firm, yellowish white, but dark red at the stone, to which it adheres very closely : juicy, rich and excellent. Middle and last of September. Flowers small. 64. Heatu.§ Coxe. Heath Clingstone Fine Heath. 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 flavour. Coxe informs us that this is a seedling produced in Maryland from a stone brought by Mr. Daniel Heath from the Mediterra- nean ; and it is frequently still propagated from the stone, with ‘ ; } ; | CLINGSTONE PEACHES. 495 out variation, in that State. The tree is vigorous, long lived, and moderately productive; with the shortening-in 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. Fruit very large, oblong, narrowing to both ends, and terminat- ing at the top with a large swollen point: the suture distinct on one side. Skin downy, cream-coloured 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 flavour, surpassed by no other variety. It adheres very closely to the stone. It ripens in October, and frequently keeps for a month after being gathered. Flowers small. Bayne’s New Herat, is a recent seedling, very similar in all respects, originated lately by Dr. Bayne, of Alexandria, D. C. It is considered rather finer by some. 65. IncomparaBte. Lind. Thorp. Pavie Admirable. Bon. Jard. Ken. Late Admirable Cling. Larger than the Catherine, which it resembles. It is inferior to it and several others in flavour, and is only worthy of culti- vation for market. Leaves with reniform glands. Fruit large, roundish, one. side enlarged. Skin pale yellowish white, light red on the ex- posed side. Flesh yellowish white, red at the stone, juicy, melting, and of agreeable flavour. Lastof September. Flowers small. 66. Larce Ware Cuinestone. § New York White Clingstone. Floy. Williamson’s New York. Selby’s Cling. The Large White Clingstone is by far the most popular of this class of peaches in this State, and in New England. We think it superior to the Catherine, and old Newington, and only sur- passed in flavour by the old Mixon cling, and the Heath cling. This variety was raised about forty years ago by David Williamson, a nurseryman, in New York, and was first de- scribed by Floy as the New York Clingsione. But as it is uni- versally known now by the present title, we have placed the ori- ginal names as synonymes. The light colour, and excellent quality of this fruit, render itthe greatest favourite for preserving « err: TS 496 THE PEACH. in brandy or sugar. The tree is remarkably hardy and long lived ; rarely, if ever, being attacked by the yellows. It bears regular and good crops. Leaves with globose glands. Fruit large, round; the su- ture slight, and the swollen point at the top smal]. Skin white (inclining to yellow only when over ripe), dotted with red on the sunny side, or with a light red cheek when fully exposed. Flesh whitish, tender, very melting, full of juice, which is very sweet, luscious, and high flavoured. Beginning and middle of September. Flowers small. 67. Lemon Cuinestons.§ Floy. Thomp. ‘Kennedy’s Carolina. Pom. Man. Long Yellow Pine Apple. Coze. Kennedy’s Lemon Clingstone. Pine Apple Clingstone. Largest Lemon. Yellow Pine Apple. The Lemon Clingstone is the largest, finest, and most beau- tiful of all the yellow fleshed clings, and though of course infe- rior in flavour to the white fleshed, is deserving of its universal popularity. It is originally a native of South Carolina, and was brought from thence by a Mr. Kennedy, of New York, be- fore the war of the Revolution. ‘There are now many seedlings reproduced from it, but none superior to the original. ‘This is a very productive, hardy tree. / Leaves long, with reniform glands. 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, sub- acid flavour, Middle and last of September. Flowers small. 68. Late Yettow Auseree. Pom. Man. October Yellow. Algiers Yellow, Algiers Winter. A very late Clingstone Peach, entirely yellow, scarcely good for eating, but esteemed by some for preserving. It was ori- ginally introduced from the south of France, and has been con- siderably Cultivated here, but we have abandoned it. ‘'he Heath cling is in every way greatly its superior. Leaves with reniform glands. [Fruit of medium size, round- ish oval, with a small distinct suture. Skin downy, green tiJl the last of September, but at maturity being yellow. Flesh yellow to the stone, very firm, rather juicy, sweet. October. Flowers large. “ CLINGSTONE PEACHES. 497 70. Otpmixon Cuivestons. § Coxe. Oldmixon Cling. Green Catherine, of the Americans Jhomp, iy The Oldmixon Clingstone is certainly one of the highest fla- voured 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 including all that are really desirable of this class of peaches for small collections. This fruit is quite distinct from the Catherine cling of Europe, or the old Newington, as a single glance at its leaf glands will show, to say nothing of its superior flavour. It can scarcely be the ‘‘ Green Catherine of the Americans’ of the London Hor- ticultural Society’s Catalogue, as that is said to be a poor fruit. We are not familiar with it. Coxe says the Oldmixon cling was introduced by Sir John Oldmixon, from Europe. It is more probable that he introduced the stone only. ; Leaves with globose glands. Fruit large, roundish oval, the suture distinct only at the top, on one side of which the fruit is slightly enlarged. Skin yellowish white, dotted with red, or with a red cheek, varying from pale to lively red. Flesh pale white, very melting and juicy, with an exceedingly rich, lus- cious, high flavour. First of September. Flowers small. 71. Orance CLINGSTONE. The Orange Cling is a very large, handsome, and excellent fruit, somewhat resembling the Lemon Cling in colour, but glob- ular in form, rather richer in flavour, and quite a distinct sort. Leaves large, serrated, without glands. Fruit large, round, the suture distinctly marked, and extending nearly round the fruit—swollen point at the top, none. Skin deep orange, with a rich dark red cheek. Flesh dark yellow, rather firm, juicy, with a rich vinous flavour. September. Flowers small. 72. Orv Newineton. Lang. Lind. Thomp. Newington. Parkinson. (1629.) - Large Newington. Coze, A celebrated English clingstone which has been in cultiva- tion more than 200 years, and still is perhaps the best in the English climate. Although excellent, it is not so generally es- teemed here as the Large White Cling, and Oldmixon Cling- stone. Leaves serrated, without glands. Fruit large, roundish, the suture slight. Skin pale yellowish white, with a fine red cheek, 498 THE PEACH. marked with streaks of darker red. Flesh pale yellowish white, deep red at the stone, to which it always adheres very firmly ; melting, juicy, and rich. Ripens about the 15th of September. Flowers large. 73. Pavie DE Pompone. Bon. Jard. Lelieur. Thomp. Monstrous Pomponne, 2, - Pavie Rouge de : Lind. Monstrous Pavie. Pompone. O. Duh Pavie de Pomponne Grosse. Pavie Camu. Pavie Monstrueux, Gros Mélecoton. , Gros Persique Rouge. A very large, and rather coarse, old French clingstone, of little merit, except on account of its size, scarcely ripening north of Philadelphia, and scarcely worthy of culture when compared with the Heath clingstone. Leaves with reniform olands. Fruit very large, roundish oval, with a well marked suture extending to the top, and ter- minating there in an obtuse swollen point. Skin yellowish white, a good deal covered with the broad, very deep red colour of its cheek. Flesh firm, yellowish white, deep red at the stone to which it adheres very firmly, and which is rather small juicy, but wanting flavour. Last of October. Flowers large. 74. Smitu’s Newineron. Lind. Thomp. Early Newington. } Of the Smith’s Early Newington. § English Early Newington. Cove. This is one of the best Early Clingstone Peaches. It is of English origin, and is little cultivated in this country. The Early Newington of our gardens as generally known (see Early Newington Freestone), is earlier and a very much finer variety, with “reniform glands, being a partial clingstone, but most frequently parting from the flesh, has quite supplanted it. Leaves serrated, without glands. Fruit middle sized, rather oval, narrower at the top, and one half a little enlarged. Skin pale straw colour, with a lively red cheek streaked with purple. Flesh firm, pale yellow, but light red at the stone, to which it adheres closely ; juicy, and of very good quality. Last of August. Flowers large. What Mr. Thompson calls “ Newington of the Americans” is a seedling cling with globose glands, and of second quality, guite distinct from our Early Newington Freestone. ORNAMENTAL VARIETIES. 499 75. TIPPECANOE. Hero of Tippecanoe, A new, very large, and handsome clingstone, originated by Mr. George Thomas, of Philadelphia, and first exhibited before the Horticultural Society there in 1840. Its lateness and beauty render it a valuable kind. Leaves with reniform glands, the shoots dark purplish red. Fruit very large, nearly round, a little compressed on the sides. Skin yellow, with a fine red cheek. Flesh yellow, juicy, with a good vinous flavour. It ripens from the 20th to the last of September. Flowers small. 76. Wasuineton Cunestone. § An American variety, remarkably juicy and sweet. Al. though Thompson finds it third rate in England, it is here scarcely surpassed. ‘To use the expressive words of one of our friends in Maryland, a good judge of fruit, “there is nothing better than this peach out of paradise.”’ It is neither hand. some nor prepossessing externally. Leaves with reniform glands. Fruit of medium size, round- ish. Skin yellowish green, marked with grey specks, and with a slight tinge of red on the sunny side. Flesh very juicy, tender, and melting, with a very sweet and luscious flavour. Last of September. Flowers small. Curious, or Ornamental Varieties. 77. Dovss Buossomep. Thomp. Double Flowering Peach. = = — Pécher 4 Fleurs Doubles. Bon. Jard. Rose Flowering. Pécher a Fleurs Semi-Doubles. O. Duh. 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 three times the size of those of the common peach, of a lively rose colour, 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. DOU THE PEACH. 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 spar- ingly produced, is roundish oval, pale greenish yellow, faintly tinged with red, freestone, and of indifferent flavour. 78. Firat Peacu or Cutna. Lind. Thomp. Chinese Peach. Java Peach. Peen To. A very singular variety, from China, where the gardeners affect all manner of vegetable curiosities. The fruit is of small size, about two inches in diameter, and so much flattened at the ends that only the skin and the flat stone remains, the fleshy part being crowded on either side. The tree is of rather dwarfish habit, and holds its leaves very late. The fruit is of very good flavour; and is well worthy of a place in the ap of the curious.* ° Leaves with reniform glands. Fruit small, so much flattened as to form a deep hollow at both ends, having at the top a sin- gular broad, rough, five-angled eye. Skin pale yellowish green, mottled with red on one side. Flesh pale yellow, with a circleof red round the stone (from which it separates), sweet, juicy, with a slight noyeau flavour. Beginning of September. Flowers large. 79. Weerine Peacu. Reid’s Weeping Peach. A peculiar variety, with pendant, weeping branches, and a habit much like that of the weeping ash. It was lately origi- nated by Mr. William Reid, the skilful nurseryman at Murray Hill, near New York. ‘To display itself to advantage, it should be crafted six or eight feet high, on the clean stem of a peach or plum stock. Reniform clands. Flowers large. — Selection of choice peaches for a small garden, to furnish in succession. reestones; Early Tillotson, White Imperial, Early Newington Freestone, Royal George, Grosse Mignonne, George IV., “Crawford’s Early, Bergen’s Yellow, Noblesse, Brevoort, Malta, Late Red Rareripe, Druid Hill. Cling stones s Large white Clingstone, Oldmixon, and Heath. . *This variety has been several times imported to this country and lost onthe way. Should any one of our amateurs now possess it, we shall be. much gratified to receive buds of it. HISTORY AND CULTURE. 301 Selection of hardy and excellent sorts, for a northern latitude. George the Fourth, Yellow Rareripe, Early York, Morris Red Rareripe, Grosse Mignonne, Noblesse, White Imperial, Craw- ford’s Early, Favourite, Bellegarde, Brevoort, Cooledge’s Fa- vourite, Morris’, White Rareripe, Large White Clingstone. The best varieties for forcing, are the Grosse Mignonne, No- blesse, Bellegarde, Royal George, White Imperial, Royal Charlotte, and Barrington. CHAPTER XXIII. THE NECTARINE Persica vulgaris (v.) Levis. Dec. Rosacee of botanists. Tue Nectarine is only a variety of the peach with a smooth skin (Peche 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, perfectly smooth, without down, and is one of the most wax- like and exquisite of all productions for the dessert. In flavour, it is perhaps scarcely so rich as the finest peach, but it has more piquancy, partaking of the noyeau or peach leaf flavour. re The Nectarine is known in Northern India, where it is called moondia aroo (smooth peach). It appears to be only a dis- tinct, 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. Nectarines, however, usually produce nectarines again on sowing the seeds,—but they also occasionally produce peaches. The Boston Nectarine originated from a peach « stone. The Nectarine appears: a little more shy of bearing in this cquntry, than the peach, but this arises almost always from the destruction of the crop st fruit by ie curculio, the destroyer of all smooth-skinned stone fruit in sandy soils. It is quite hard heré wherever the peach will thrive, though it will not mad rally bear large and fine fruit unless the branches are shortened-in annually, as we have fully directed for the peach tree. * See London Gardener’s Magazine, Vol. 1, p. 471; Vol. 14, p. 5 ne are > Rea ae ’ 502 : THE NECTARINE. With this easy system of pruning, good crops are readily obtained, wherever the curculio is not very prevalent. Where this insect abounds, we must recommend the steady annual application of salt, spread over the surface of the ground, the surface being first made hard and firm. This should be done when the punctured fruit commences to drop. (See the Plum for further remarks on this insect.) And we would, asa preventive to the attacks of the insect, recommend rags, dipped in coal tar,* to be hung in the branches for two or three weeks after the fruit is formed. The coal tar should be renewed oc- casionally, as soon as it loses its powerful smell. The culture of the nectarine is, in all respects, precisely similar to that of the peach, and its habits are also completely the same. It is longer lived, and hardier, when budded on the plum, but still the nurserymen here usually work it on the peach stock. Class I. Freestone Nectarines. (Péches lisses, Fr.) [The same characters are used as in describing peaches, for which the reader is referred to that part]. 1. Boston. §Thomp. Lewis’ } Ken. Perkins’ Seedling. This American seedling is the largest and most beautiful of all nectarines. It was raised_from a peach stone by Mr. T. Lewis of Boston., The original tree was, when full of fruit, destroyed by boys, but the sort had been preserved by that most skilful cultivator, S. G. Perkins, Esq., and soon in his hands attracted attention by the uncommon beauty of its fruit. In 1821, this gentleman transmitted trees of this variety to the London Horticultural Society, of which he is a corresponding member, together with a very accurate drawing of the fruit grown by him, measuring eight and a half inches round, and “so beautiful, that its correctness was doubted abroad,” until Mr. Knight showed specimens grown there in 1823. The fruit, though not of high flavour, is excellent, the tree very hardy and productive, and one of the best for general standard culture. | Mr. Perkins’ seedling, raised from the original Lewis tree, is ‘ quite identical, and we adopt the name of “ Boston ” nectarine, as the standard one. Three trees of this sort covering fifty- five feet of wall at his place at Brookline, are now very beau- - tiful objects. [See Broomfield Nectarine. ] * To be had very cheap at the city gas works, FREESTONE NECTARINES. 503 _ Leaves with globose glands. Fruit large and handsome, roundish oval. Skin, bright yellow, with very deep red cheek, shaded off by a slight mottling of red. Flesh yellow to the ~ stone (which is small and pointed), sweet, though not rich, with a pleasant and peculiar flavour. First of September. Flowers small. 2. Duc pv Texuier’s. § Lind. Thomp. Du Tilliers. Duke de Tilley: Du de Tello. Du Tilly’s, A very excellent Nectarine, considerably resembling the _Elruge, but a much greater bearer. ; Leaves with reniform glands. 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. Last of August. Flowers small. 3. Downton. Thomp. 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. Fruit large, roundish oval. Skin pale green, with a deep violet-red cheek. Flesh pale green, slightly red at the stone, melting, rich, and very good. Ripens about the 25th of August. Flowers small. 4. Enruee. § Thomp. Common Elruge. } Lind Anderson’s. ; of some Claremont. Temple’s. English gardens. Oatlands. Spring Grove. Peterborough. , correctly of many * American gardens. ‘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 Violet Hative, is con- sidered indispensable in every collection. In this country, 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 giands. Fruit of medium size, round- 504 THE NECTARINE. ° ish-oval, the suture slight, except at the top, wheré it is dis- tinctly marked. Skin with a pale green ground, but when fully exposed, it is nearly covered 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 flavour. Stone oval, rough, of a pale colour. Last of August and beginning of September. Flowers small. 5. Farrcnttp’s Lind. Thomp. Fairchild’s Early, A very small, indifferent sort, only valued for its earliness, and scarcely worth cultivating when compared with the follow- ing. Leaves with reniform glands. Fruit small, about an inch and a fourth in diameter, round, slightly flattened at the top. Skin yellowish green, with a bright red cheek. Flesh yellow to the stone, rather dry, with a sweet, but rather indifferent flavour. Beginning of August. Flower small. 6. Hunt’s Tawny. § Thomp. Hunt’s Large Tawny. 2. Hunt’s Early Tawny. } Lind. This is the best, very early Nectarine. It is a very distinct sort, with serrated leaves, and was originated in England about thirty years ago. It is worthy of general cultivation, as it is not only early, but hardy, and an abundant bearer. Leaves serrated, without glands. Fruit nearly of medium size, roundish-ovate, being considerably 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. It ripens from the 5th to the 15th of August. Flowers small. (The accidental variation of this sort, described as Hunit’s Large Tawny, does not seem to have been permanently diffe- rent from this.) 7. Harpwicxe Sgepuine. Thomp. Hardwicke’s Seedling. _ A comparatively new variety, of high reputation, which we have lately received from Mr. T. Rivers. It was raised at Hardwicke House, in Suffolk, England, and has the reputation FREESTONE NECTARINES. 505 of being “ one of the best and hardiest of nectarines, and a very excellent bearer.” Hat Leaves with reniform glands. Fruit very large, roundish, inclining to oval,and resembling the Elruge. Skin pale green, with a deep, violet-red cheek. Flesh pale green, slightly marked with red at the stone, juicy, melting, rich, and high flavoured. End of August. » 8. Murrey. Ray. ‘Thomp. Murry. Lind. Black Murry. The Murrey is an old English Nectarine, which, though of good quality, is rather a poor bearer, and is little known or cultivated in this country. Leaves with reniform glands. Fruit of medium size, round- ish-ovate, slightly swollen on one side of the suture. Skin pale green, with a dark red cheek. Flesh greenish white, melting, sweet, and of good flavour. Stone almost smooth. Ripens about the 20th of August. Flowers small. 0 9. New Waite. Thogp. ae Neat’s White. Lind. ‘Flanders. Cowdray White. Emerton’s New White. Large White. The New White is the finest light skinned variety, and is a beautiful, hardy, and excellent nectarine, bearing abundant crops, and is well worthy to be generally planted. It is an English seedling, raised by the Rev. Mr. Neate, near London, fifty years ago, from the seed of the following variety. _ Leaves with reniform glands. Fruit rather large, nearly round, skin white, with occasionally a slight tinge of red when exposed. Flesh white, tender, very juicy, with a rich, vinous flayour. The stone is small. Ripens early in September. Flowers large. 10. Oxp Warrs. Lind. Thomp. > This nectarine is supposed to have been introduced from Asia into England, about sixty years ago. It is much like the fore- going in flavour, perhaps a little richer, but it is less hardy and productive. nie Leaves with reniform glands. Fruit rather large, roundish 506 THE NECTARINE. oval. Skin white, slightly tinged with red. Flesh white, ten der, juicy and rich. Early in September. Flowers large. 11. Prrmaston’s Oraneg. Lind. Thomp. 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. It is yet but little known, but will prove one of the best sorts for general cultiva- tion in this country. The tree is vigorous. Leaves with globose glands. 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, brownish red cheek, streaked at the union of the two colours. Flesh deep yellow, but red at the stone ; melting, Juicy, rich, sweet, and of excellent flavour. The stone is rather small. Ripens middle and last of August. Flowers large. 12. Prrerporoven. Mill. Lind. Thomp. Late Green. Vermash (of some). This is the latest nectarine known. It is rather small, and of inferior quality, and scarcely deserves cultivation except to make complete a large collection. It was brought by Lord Peterborough, from Genoa to England. We doubt if this fruit is now in this country. All the speci- mens that we have seen under this name, from different dis- tricts, being only the Elrage imperfectly grown. Leaves with reniform glands. Fruit rather small, roundish. Skin mostly green, or slightly tinged with dingy red on the sunny side. Flesh greenish white to the stone, somewhat juicy and of tolerable flavour. It ripensearly in October. Flower small. . 13. Vioterre Hirive. Lind. Thomp. PetiteViolet Hative. O Duh, Brugnon Hatif. Violette Angeryvilliéres, Violette Musquée. Lord Selsey’s Elruge. Violet Red at the Stone. | Violet Musk. Early Violet. Violet P Mag. Early Brugnon. Brugnon Red at the Stone. Hampton Court. Large Scarlet. New Scarlet. Aromatic. ae ae Of various Eur opean gardens. ac. to Thomp CLINGSTONE NECTARINES. 507 The Violette Hative, or Early Violet Nectarine, everywhere takes the highest rank among nectarines. It is of delicious flavour, fine appearance, hardy, and productive. Externally, the fruit is easily confounded with that of the Elruge, but it is readily distinguished by its dark coloured stone, and the deep red flesh surrounding it. The fruit is usually rather darker coloured. It is of French origin, and has been long cultivated. ; Leaves with reniform glands. Fruit rather large, roundish, ‘narrowed slightly at the top, where it is also marked with a shallow suture. Skin pale yellowish-green, in the shade, but, when exposed, nearly covered with dark purplish red, mottled with pale brown dots. Flesh whitish, but much rayed with red at the stone. ‘The latter is roundish, the furrows not deep, and the surface reddish brown. The flesh is melting, juicy, rich, and very high flavoured. It ripens about the last of August. Flowers rather small. The Vioterts Grosse (Thomp.) resembles the foregoing in leaves and flowers, and general appearance. The fruit is, however, larger, but not so richly flavoured. : Class II.—Clingstone Nectarines, (Brugnons, Fr.) 14. BroomFietp. Lewis, (incorrectly, of some.) A handsome clingstone nectarine, of second quauty. It is an accidental seedling, which sprung up in the garden of Henry Broomfield, Esq., of Harvard, Mass., and was first named and disseminated by S. G. Perkins, Esq. of Boston, thirty-five years ago. so ai with obscure, reniform glands. Fruit large, round- ish. Skin rather dull yellow, with a dull or rather dingy red cheek. Flesh yellow, and adheres closely to the stone, juicy, rather pleasant, but not high flavoured. First to the middle of September. Flowers small. 15. Goupen. Lang. Mill. Thomp. Orange. Fine,Gold Fleshed. A very hanasome looking nectarine, but of decidedly indif- ferent quality, when comp3ired with many others. Its waxen appearance, when fully ripe, is very beautiful. It is an old English variety. Leaves with reniform glands. Fruit of medium size, round. haa SR ES ee Oh eh ee inert, PA eR th 5 Laie 508 THE NECTARINE. ish, ovate. Skin of a fine bright, waxen yellow colour, with a small scarlet cheek. Flesh orange-yellow, firm, juicy, sweet, and tolerably good. It ripens about the 10th of September. Flowers small. Prince’s Gotpen Nectarine is of much larger size. It ripens _ about a week later, but is also only of second quality. Leaves with reniform glands. Flowers large. ’ 16. Newineton. Lang. Mill. Thomp. Scarlet Newington. Lind. Anderson’s, Scarlet. Anderson’s Round, Old Newington. Rough Roman. Smith’s Newington. Brugnon de Newington. French Newington. D’ Angleterre, Sion Hill. A very good clingstone nectarine, of English origin. It should be allowed to hang on the tree till it begins to shrivel, when the flavour is much improved. Ledves serrated, without glands. Fruit rather large, round- ish. Skin pale greenish-yellow, nearly covered with red, marbled with dark red. Flesh firm, pale, but deep red next the stone, juicy, sweet and rich, with an excellent vinous flavour. Ripens about the 10th of September. Flowers large. 17. Newineton, Earty.§ Lind. Thomp. Early Black Newington. New Dark Newington. - New Early Newington. Lucombe’s Black. Lucombe’s Seedling. Early Black. Black The Early Newington is one of the best of clingstone necta- rines. It is not only a richer flavoured fruit than the old New- ington, but it is larger, dark coloured, and earlier. Leaves serrated, without glands. Fruit large, roundish, ovate, a little enlarged on one side of the suture, and termi- nating witlt an acute swollen point at the top. Skin pale green in its ground, but nearly covered with bright red, much mar- bled and mottled with very dark red, and coated with a thin bloom. Flesh greenish white, but deep red at the stone, juicy, sugary, rich and very excellent. Beginning of September. Flowers large. 18. Rep Roman. § Forsyth. Lind. Thomp. Old Roman. Roman. | Brugnon Violette Musquée. O. Duh. Brugnon Musquée. THE QUINCE. | _ 509 The Red Roman is a very old European variety, having been enumerated by Parkinson, in 1629. It is still esteemed, both in Europe and this country, as one of the richest and best of clingstone nectarines. ‘The tree healthy and productive. ~ The Newington is frequently sold for the Red Roman in this country, and the true Roman is comparatively scarce. Leaves with reniform glands. 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 russetty specks. Flesh firm, greenish yellow, and deep red at the stone, juicy, with a rich, high vinous flavour. Ripen- ing early in September. -Flowers large. Selection of choice hardy Nectarines, for a small Garden.— ‘Early Violet, Elruge, Hardwicke Seedling, Hunt’s Tawny, Boston, Roman, New White. CHAPTER XXIV. THE QUINCE. Cydonia vulgaris, Dec.; Rosacee, of Botanists. - Coignassier, of the French; Quittenbaum, German; Kivepeer, Dutch ; Cotogno, Italian; and Membrillo, Spanish. Tue Quince is a well-known, hardy, deciduous t ree, of small size, crooked branches, and spreading, bushy head. It is indi- genous 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 resembles 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.” tone . 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 Novem- ber 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. pre- serving, it is everywhere valued, and an excellent marmalade is also made from it. Stewed, it is very frequently used, to SPE oe Do coerth A MU) Po ne ae ere © 7 -. Tyee, es EET A. ty lag 510 THE QUINCE. communicate additional flavour 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 Apple quince is the most productive and saleable; but as the Pear quince ripens, and can be sent to market much later, it fre. quently is the most profitable. Propacation.—The Quince is easily propagated from seed, 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, 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. The better sorts are also frequently budded on com- mon seedling quince stocks, or on the common thorn. Quince stocks are extensively used in engrafting or budding the Pear, when it is wished to render that tree dwarf in its habit. . Sort anp Cutture.—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 vigour, and bears abundant crops of large and fair fruit. It should, therefore, be planted in deep and good soil, kept in constant cultivation, and it should havea 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, be- ing quite sufficient. Thinning the fruit, when there is an over. crop, improves the size of the remainder. Ten 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. Varirtizs.—Several varieties of the common Quince are enumerated in many catalogues, but there are in reality only three distinct forms of this fruit worth enumerating, viz: ITS VARIETIES. 511 1. APPLE-sHAPED Quince. Thomp. Orange Quince, Cydonia vy. Maliformis, Hort. Brit. Coignassier Maliforme, of the French. 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 flavour. It also bears most abundant crops. Leaves oval. There are several inferiour varieties of the apple quince. The true one bears fruit of the size of the largest apple, fair and smooth, and a fine golden colour. 2. PeaR-suarep Quince. Thomp. ; Oblong Quince. Coignassier pyriforme, of the French. Cydonier sub. v. pyriform, Hort. Brit. The pear-shaped quince is dryer and of firmer texture than the foregoing. It is rather tough when stewed or cooked, the flesh is less lively in colour, and it is therefore much less esteem- | ed 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, and may be preserved in a raw state considerably longer. 3. Portucat Quince. Thomp. Cydonia Lusitanica. Hort. Brit. Coignassier de Portugal, of the French. The Portugal quince is rather superior to all others in quality, as it is less harsh, stews much better, and is altogether of milder flavour, 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. It is therefore preferred by many gardeners for stocks on which to work the pear. rae | The fruit is of the largest size, oblong. The skin is in colour not so deep an orange as that of the other sorts. The Portugal Quince 1s unfortunately a shy bearer, which is the reason why it has never been so generally cultivated as _ the Apple Quince. 512 THE RASPBERRY. 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 :— 4. Japan QUINCE. Cydonia Japonica. Dee. Pyrus Japonica. Thunberg. 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 Biusu Japan Quince (C. jap. fl. albo), resem- bles the foregoing, except that the flowers are white and pale pink, resembling those of the common apple-tree. 5. CHINESE QUINCE. Cydonia Sinensis. Dec. We have had this pretty shrub in our garden for several years, where it flowers abundantly, but has, as yet, produced na 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 odour, 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. CHAPTER XXV. THE RASPBERRY AND BLACKBERRY 1. Tue RaspBERRY Rubus Ideus, 4: Rosacee, of botanists. Framboisier, of the French; Himbeerestrauch, German; Framboos, Dutch; Rova ideo, Italian; and Frambueso, Spanish. Tue Raspberry is a low deciduous shrub, which in several forms 1s common in the woods of both Europe and America. | SOIL AND CULTURE. ©8138 ‘The large fruited varieties most esteemed in our gardens have all originated from the long cultivated Rubus ideus, or Mount Ida bramble, which appears first to have been introduced into the gardens of the South of Europe from Mount Ida. It is now quite naturalized in some parts of this country. Besides this, we have in the woods the common black raspberry, or thimble- berry (Rubus occidentalis, L.), and the ted raspberry (fubus strigosus, Michx.), with very good fruit. The name raspberry (Raspo, 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 sub-acid fruits for the dessert, but it is employed by almost every family in making preserves, jams, ices, sauces, tarts and jellies; and ona 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 currant, is considered the most fragrant and delicious of all home-made wines. 3 Succeeding the strawberry at the beginning of summer, when there is comparatively little else, this is one of the most invalu- able 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 lable to undergo the acetous fermentation in the - stomach, it is considered beneficial in cases of gout or rheu- matism. Propacation.—The raspberry is universally propagated by suckers, or offsets, springing up from the main roots. Seeds are only planted when new varieties are desired. The seedlings come into bearing at two or three years of age. . Sort anp Cutture.—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, provided it is fully exposed to the sun and air. In making a plantation of raspberries, choose, therefore, an open sunny quarter of the garden, where the soil is good and deep. Plant the suckers or-canes in rows, from three to four feet apart, according to the vigour 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. 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 strong- est shoots or suckers, say about six or eight to each stool, cut away all the old wood, and all the other suckers (except such as are wanted for new plantations). The remaining shoots should have about a foot of their ends cut off, as this part of the oie ewan mee nee : c OWT cee Lee rere: py Sn ae yar at - mec d14 THE RASPBERRY wood is feeble and worthless. With a light top-dressing of manure, the ground should then be dug over, and little other care will be requisite during the season. 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 espalier, by which means they are more fully exposed to the sun and light, and the ground between the rows is kept cropped with small vege- tables. A fine late crop of raspberries is readily obtained by cutting down the canes over the whole 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 beneficial effect on the vigour 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 five or six years, it must be broken up, and a new one formed, on another plot of ground. In New England, and the ‘northern part of this State, the ‘Antwerp raspberries are often liable to be killed to the ground by severe winters. In such situations, it is customary to prune them in fall, after which the canes are bent down, and covered lightly with earth or branches of evergreens till spring. Here, and to the south of this place, this is not necessary. Vanisties.—The finest raspberries in general cultivation for the dessert, are the Red and the White Antwerp. The Franconia is a fine, large, and productive variety, greatly esteemed at the North and East, as being hardier and later in ripening than the Antwerp. The Fastolff is a new and uncommonly fine fruit, which deserves a place in every garden. ‘The com- mon American Red is most esteemed for flavouring liqueurs or making brandy, and the American Black is preferred by most gersons for cooking. The Ever-bearing and the Ohio Ever- bearing, are valuable for prolonging the season of this fruit till ; late frosts. 1. Anrwerp, Rep.§ P. Mag. Thomp. New Red Antwerp Burley. True Red Antwerp. Knevet’s Antwerp. Howland’s Red Antwerp. Framboisier & Gros Fruit. The Red Antwerp is the standard variety for size, flavour, and productiveness, wherever it is known. It is a Dutch sort, originally from Antwerp city. It bears early and abun- dantly with us, and is one of ‘the most profitable native fruits. Fruit very large, conical, dull red’; flavour rich and sweet. VARIETIES. . : 515 ‘Canes moderately strong, yellowish green, becoming pale brown early in autumn, covered below with dark brown bristles ; , but the upper portions, especially, of the bearing wood, nearly ‘smooth. Leaves large, plaited. The fruit commences ripen- ing about the 10th of July, rather before the other varieties. | The Common Rep Antwerp, as known in this country, isa very inferior variety of the foregoing, with fruit half the size, less conical, and canes stronger, and more inclined to branch. It is not worth cultivating when compared with the foregoing, though it is almost universally known as the Red Antwerp, in this country—whence we are often obliged to call the foregoing the true, or New Red Antwerp, to prevent its being confounded with the common and inferior sort. 2. AntwerP, Yectow.§ Thomp. Lind. White Antwerp. Double Bearing Yellow. The Yellow Antwerp is the largest and finest light coloured raspberry, and indispensable to every good garden. : Fruit large, nearly conical, pale yellow, sweet and excellent. Canes strong and vigorous, light yellow, with many bristles or spines. On successive suckers, which shoot up, this raspberry - will frequently continue somewhat in bearing for months. ~~ 3. American Rep. ° Common Red. English Red (of some). Rubus Strigosus (Michz).* The Common Red Raspberry is a native of this, and all the middle states. It ripens nearly a week earlier than the Ant- werps, bears well, and though inferior in flavour and size to these sorts, is esteemed by many persons, particularly for flavouring liqueurs. Fruit of medium size, roundish, light red, pleasant sub-acid in flavour. Shoots very vigorous, long, upright, and branch- ing, grows from six to ten feet high. Light shining brown, with purplish spines. Leaves narrow, light green. . 4. American Brack. Common Black-cap. Black Raspberry. Thimble-berry. Rubus Occidentalis. * This strongly resembles the Common Red Raspberry of Europe, R. Idous, but according to Torrey and Gray is quite distinct. 516 THE RASPBERRY. This raspberry, common in almost every field, with long rambling purple shoots, and flattened small black berries, is everywhere known. It is frequently cultivated in gardens, where, if kept well pruned, its fruit is much larger and finer. Its rich acid flavour renders it, perhaps, the finest sort for kitchen use—tarts, puddings, &e. It ripens later than other raspberries. The American Wuire resembles the foregoing i in all respects, except in the colour of its fruit, which is pale yellow or white. 5. Barner. P. Mag. Thomp. Cornwall’s Prolific. Cornwall’s Seedling. Lord Exmouth’s. Large Red. The Barnet is a very large and fine English variety, conside- rably resembling the Red Antwerp ; it ripens early, and is very productive, though not so good a market fruit, as it does not bear carriage well. Fruit very large, roundish-conical, bright transparent pur- plish red, flavour very rich and agreeable. Canes long, yellow- ish green, branching much more, especially towards the ground, than the Red Antwerp, and covered with numerous slender bristles, which are stronger towards the top of the cane. They become dull brown early in autumn. Bearihg shoots nearly smooth. ‘ 6. Brentrorp Cane. Thomp. A pretty good fruit, though much inferior to the best. Fruit of medium size, oval-conical, dark dull red. Canes strong, branching, with purplish prickles. 7. Cretan Rep. Pom. Man. 7 A rather late variety, of good quality, introduced some years ago from the Mediterranean. Its lateness renders it valuable, but it is inferior to the Franconia, which has taken its pyeves in most of our gardens. It is a hardy sort. Fruit of medium size, globular, inclining to conical, deep purplish-red, sub-acid and good. Canes upright, branches dark grey, with few bristles. Leaves rather narrow; dark green, but very light coloured on the lower side. It ripens about two weeks after the White Antwerp, and continues several weeks in perfection. VARIETIES, 517 8. Dovsrz Bearine. Thomp. Perpetual Bearing. Siberian. - Late Cane. A very good variety of the Antwerp Raspberry, chiefly es- teemed for its habit of bearing late in the season. A finer crop, which will continue ripening till late frosts, is obtained by cut- ting down the shoots to within a few inches of the ground, every spring. It is a hardy variety. There is a Twice Bearing Raspberry known in some gardens in this country, which is an inferior small fruit, and bears sparingly. 9. Franconia.§ The hardiest large Raspberry, very productive, and very excellent. It was imported from Vilmorin, of Paris, under this name (which does not appear in any foreign catalogues) by S. G. Perkins, Esq., of Boston, some years ayo. It flourishes ad- mirably in New England, and north of us, where the climate is too cold for the Antwerps, and is by far the finest variety for a northern latitude.‘ Its crops are abundant, the fruit is firm, and bears carriage to market well, and it ripens about a week or ten days later than the Red Antwerp. It is perhaps the finest sort for preserving. Fruit very large, obtuse conical, dark purplish red, of a rich acid flavour, more tart and brisk than that of the Red Antwerp. _ Canes strong, spreading, branching, yellowish brown, with scattered, rather stout, bristles. Leaves rather narrow, and long, deep green. 10. Fastourr.§ The Fastolff Raspberry is a new English variety of the highest reputation. It derives its name from having originated — near the ruins of an old castle, so called, in Great Yarmouth. It fruited with us last season, and fully sustained its character as the finest Red Raspberry known. The fruit is of the richest flavour, and is borne for a long time in succession. It ripens about the same time as the Red Antwerp. Fruit very large, obtuse, or roundish conical, bright purplish red, véry rich and high flavoured. Canes strong, rather erect, branching, light yellowish brown, with vretty strong bristles. . 518 THE BLACKBERRY. 11. Kwyever’s Grant. A capital English Raspberry, a variety of Red Antwerp, ripening among the very earliest. Its canes are very strong, and quite hardy. The fruit is very large, conical, deep red, and of excellent flavour . 12. Notrincuam Scartet. An excellent variety, introduced from England by Col. Wilder, of Boston. He considers it the richest in flavour of any of the older varieties. The fruit is red, obtuse-conical, of medium size. 13. Onto, EverBEARiIne. Ohio Raspberry. Ken. .This is a native of Ohio, and was first made known to Eastern cultivators by Mr. Longworth, of Cincinnati, though, we believe, it had been cultivated for some time previous, at a Quaker settlement, in 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. We have seen a quart gathered from a single plant, on the Ist day of November. It deserves a place in every large garden. 14. Victoria. A new English seedling of high reputation, not yet fairly tested here. It is said to resemble and fully equal the Red Antwerp, in size and flavour, and to be everbearing in its habits —producing an abundant crop from July to December, on nu- merous side branches which it throws out, from eighteen inches to two feet long. Its value will soon be fully proved in this country. Il. Tue Briackserry. _.There are several species of the Bramble indigenous to this country, which produce eatable fruit, but the two best for the table, or for cooking, are the Low Blackberry, a trailing shrub, _ and the High Blackberry, a bush about four or five feet high. The fruit is larger than that of the Raspberry, with fewer and larger grains, and a brisker flavour. It ripens about the last of July, or early in August, after the former is past, and is VARIETIES. 519. much used by all classes inthis country. The sorts are seldom cultivated in gardens, as the fruit is produced in such great abundance in a wild state; but there is no doubt that varieties of much larger size, and greatly superiour flavour, might be produced by sowing the seeds in rich garden soil, especially if repeated for two or three successive generations. 1. Low Buacxserry. Trailing Blackberry, — Dewberry. Rubus Canadensis. Lin. 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 flavour: ed, sweet, and excellent. 2. Hiew Briacxperry. Bush Blackberry. Rubus Villosus. Yor. and Gray. This is an erect growing blackberry, the. stems tall, and more or less branching. In its foliage it resembles the foregoing, but its flowers, which are white, are smaller. The fruit is also smaller, rounder, not so dark coloured (being reddish-black),. and though good, is seldom so juicy or high flavoured. There is a variety, cultivated abroad, with white fruit. Ornamental Varieties. The Dovstz-Wuire-Biossomep, and Dovsie Pinx-BLossomED BramBies, are beautiful climbing - shrubs, of remarkably luxuriant growth, which may be trained for a great length in a season, and are admirably adapted for covering walls and unsightly buildings. The flowers are like small double roses, and are produced in numerous clusters in June, having a very pretty effect. North of New York these climbers are rather tender in severe winters. Tue Rose Frowerine Bramsre (Rubus odoratus) is a very pretty native shrub, with large broad leaves, and pleasing rose- coloured flowers, and groups well with other shrubs in orna- mental! plantations. THE STRAWBERRY CHAPTER XXVI. THE STRAWBERRY. Fragaria (of species) L. Rosacee, of botanists, Frasier, of the French; Erdbeerpflanze, German; Aadbezie, Dutch; Pianta di Fragola, Italian; and Fresa, Spanish. Tue Strawberry is the most delicious and the mést wholesome of all berries, and the most universally cultivated in all gardens of northern climates. It is a native of the temperate latitudes of both hemispheres,—of Europe, Asia, North and South Ame- rica; though the species found in different parts of the world are of distinct habit, and have each given rise, through culti- vation, to different classes of fruit—scarlet strawberries, pine strawberries, wood strawberries, hautbois, &c. The name of this fruit is popularly understood to have arisen from the common and ancient practice of laying straw between the plants to keep the fruit clean. In the olden times the vari- ety of strawberry was very limited, and the garden was chiefly supplied with material for new plantations from the woods. Old Tusser, in his “Five Hundred Points of Good Husbandry,” points out where the best plants of his time were to be had, and turns them over, with an abrupt, farmer-like 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 belongs properly to cold climates, and 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. We have heard of individuals who really did not, by nature, relish strawberries, but we confess that we have always: had _ the same doubts of their existence as we have of that of the unicorn. CULTURE. 521 Ripe, blushing, strawberries, eaten from the plant, or served with sugar and cream, are certainly Arcadian dainties with a true paradisiacal flavour, and fortunately, vey 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 flavour to ices, and forming several delicate preserves. In Paris a cooling drink, bavaroise a la grecque, is made of the juice of strawberries and lemons, with the addition 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 instance of the great Linnzus curing himself of the gout by partaking freely of strawberries—a proof of its great wholesomeness—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 int August, and either planted at once where they are to grow, or put out in nursery beds, or rows, to get well established for the next spring planting. When the parent plants have be- come degenerated, or partially, or wholly barren, we should avoid taking the runners from such, and choose only those which grow from the most fruitful ones. In order to be sure of the latter point it is only necessary to mark the best bearing plants by small sticks pushed into the bed by the side of each when the fruit is in perfection. Some varieties, as the Prolific Hautbois, the English wood, and the Large Early Scarlet, are not liable to this deterioration, and therefore it is not necessary to select the runners carefully ; but others, as the Pine strawberries, and some of the Scarlets, are ver'y liable to it, and if the runners are taken and planted promiscuously, the beds, so made, will be nearly barren. The best soil for the 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 thoroughly, be- fore 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 ex- posed to the sun and light. * Excepting the Bush Alpines, which have no runners, and are propa- gated by division of the roots. c roe a a any et ? - te BO, 2 Tae Sede s8 522 _- THE STRAWBERRY. Couture 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 uir 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 dress- ing. 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 must be omitted, as it would cause them to run too much to leaf. A light top-dressing of leaves, or any good compost, applied late in the fall, though not necessary, greatly promotes the vigor of the plants, and secures the more 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 flavoured than that grown in crowded beds. A plantation in rows is_ generally in full perfection the third year, and must always be’ renewed after the fourth year. CULTURE IN ALTERNATE strips. A still more easy and eco. nomical mode is that of growing the strawberry in alternate 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 ina heavy cvat of stable manure, pulverizing well and raking the top soil. Strike out the rows, three feet apart, with a line. The plants should now be planted along each line about a foot apart in the row. They will soon send out runners, and these runners should be allowed to take possession of every alternate strip of three feet—the other strip being kept bare by continually destroying all runners upon it, the whole patch being kept free of all weeds. ‘The occupied strip or bed of runners will now give a heavy crop of strawber- ries, and the open strip of three feet will serve as an alley from which to gather the fruit. After the crop is over, dig and pre- pare this alley or strip for the occupancy of the new runners for the next season’s crop. The runners from the old strip will now speedily cover the new space allotted to them, and will per- haps require a partial thinning out to have them evenly dis- tributed. As soon as this is the case, say about the middle of FERTILE AND BARREN PLANTS. 52S) August, dig under the whole of the old plants witha light coat of manure. The surface may be then sown with turnips or spin- age, which will come off before the next season of fruits, In this way the strips or beds, occupied by the plants, are re. . versed every season, and the same plot of ground may thus be continued in a productive state for many years. Both of the above modes are so superior to the common one of growing them more closely in beds, that we shall not give any directions respecting the latter. 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 an abundant crop in September, and they are, therefore, very desirable in all gardens. i To accelerate the ripening of early kinds in the open garden 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 ma- turity may 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 retarded in ripening.) The best early sorts for this purpose are Duke of Kent, and Large Early Scarlet. Fertile and Barren Plants.—A great deal has been written and said lately respecting male and female strawberry plants, and the absolute necessity of planting a due proportion of both, in order to have a crop of fruit. There is some practical — value in this notion, but, like most hobbies, it has galloped considerably beyond the boundaries of sober truth. The Strawberry, in its natural state, is an hermaphrodite plant, bearing perfect flowers, with the male organs (sta- mens, a), and female organs (pistils,b), both in the same blos- som. ‘The European Wood and Alpine Strawberries always retain this natural character of the blossom, no matter how culti- vated—and, therefore, every blossom gives a perfect fruit. Fig, 211. Strawberry Blossom. | L Natural State 2. Sterile staminate blossom. 3. Sterile pistillate blossom. * PI Pn cats thes "Pe 524 THE STRAWBERRY. On the other hand, the large growing Strawberries, including our wild Scarlets, the Pines, and many other varieties raised from these, have a strong tendency, when cultivated in rich soil, to vary from the natural state ; and then many of the plants become partially sterile or barren, because the flowers are in an imperfect state—that is, they are deficient either in stamens, or pistils, and consequently the fruit either does not set at all, or is small, and only grows to half its proper size. If they are deficient in pistils (fig. 211, 2.), they are called male plants ; if deficient in stamens (fig. 3.), female plants—but the terms are incorrect; for the organs are always present: though, in these cases, they are imperfectly developed. It is easy to see, as this imperfect state grows out of the over- luxuriance brought about by cultivation, that the sterile plants will, when they appear in a bed, always have a tendency, by the greater rapidity of their growth, to crowd the others out ; and, as they also produce more runners, they always, unless pains be taken to prevent it, are the first that offer a supply for new plantations. Hence we see so. many. barren straw- berry beds. - Now as this barrenness arises from the deficiency of stamens, or male organs, in the blossoms, it is well known. that this bed, which would. otherwise bear but poorly, or not at all, is made to produce a fine crop, if there is a bed along-side of it, or near by, of plants—(even of other sorts)—which have an abundance of male organs or stamens. And out of this fact grows the practice recommended by Mr. Longworth, and which is so successfully followed at Cincinnati, of always making a planta. tion with a certain proportion of what he terms male plants— the only use of which is to supply stamens or pollen to the other imperfect plants, having the pistils in excess. Every skilful practical cultivator very well knows that each of these states of the Strawberry plant is an imperfect one; and, therefore, the true course is not to waste the ground by putting out barren or male plants, but carefully to select, when there is any tendency to sterility, only runners from the most fruitful perfect plants. This is easily done, by choosing such plants, when in blossom, as have a natural proportion of stamens and pistils—or such as, when in fruit, show large, well-developed trusses of fruit. Set a little stake down by these, and take runners only from them, for your new plantation. In this way \and we have ‘seen it repeatedly proved) good plantations will be secured, with every plant productive. It occasionally happens, from carelessness, that only imperfect or half-sterile plants of a sort are cultivated in some neigh- borhood, or in a whole county; and this arises from the fact, that none but imperfect plants may have been received by a person ordering a new sort. In this case, either the sort may En SCARLET STRAWBERRY. - 525 _ be rejected—perhaps the better course—or resort must be had to other plants, having stamens in abundance, to grow with it, and fertilize it. Hence the fault found by many persons with the poorness and unproductiveness of some celebrated sorts, which we all know were perfect in their blossoms at first. They have only received imperfect, or sterile plants. With these remarks, we dismiss this little matter, with the single recapitulation, that if a bed has become entirely sterile, it is better to destroy it, and get a fresh stock; and when this is obtained, to preserve it in a bearing state, by selecting the runners only from perfect plants.* Vanieties.—The varieties of this fruit are very numerous, indeed quite unnecessarily so for all useful purposes. They have chiefly been originated abroad within the last thirty years. The different species from which the varieties have been raised, have given a character to certain classes of Strawberries, pretty distinctly marked. Thus, from our own Wild Straw- berry, or Virginia Scarlet, as it is called abroad, have origin. | ated the StaiTéP"Stfawberries; from the Pine or Surinam | Strawberry *has been raised the class called Pines. From the common Wood Strawberry of Europe, another class, comprising the Woods “tnd Alpities. Beside, there are the Hautbois, from a sort, anative of Bohemia, the Chili Strawberries, from South America, the Green Strawberries, and’ the Black Strawberries. Of these the Pines and the Scarlets are the largest and highest flavoured. ‘The Wood and Alpine Strawberries are valuable for bearing a long time, and parting freely from the hull or stalk, in picking. | * George Lindley, one of the soundest practical English horticulturists, covers the whole matter in the following remarks. It should be premised that the old Hautbois are more liabl@ to become sterile than any other Strawberries: ‘“« Having had a parcel of Hautbois plants given me some years ago, I ) - planted them out, and suspecting there were many sterile plants among them, I did not suffer a runner to remain the first year. The second year, five plants out of six proved to be so, which I immediately destroyed ; and as soon as the runners of the fertile ones became rooted, I planted out the bed afresh ; these produced one of the most fertile crops I ever saw, and the runners from them produced the successive crops the same. : <*T selected a few of the finest of the first berries of those which bore the first year. and sowed the seeds; these produced, as might be expected, both fertile and sterile plants, the latter of which I again destroyed, and saved a few only of those which produced the finest fruit, and of similar size, figure, and quality: the runners from these I planted out as before, and they produced me a perfect crop of fruit, without a single sterile plant being found among them; thus was my first stock of prolific Hautbois obtained.” THE RTRAWBERRY. Class I. Scarlet Strawberries. [Flowers small. Leaves rather long, of thin texture, and rather light colour, with sharp serratures; the fruit of a brizht colour, and a sub-acid flavour ; the seed sunk in ridged intervals. Fruit medium or large, acid or sub-acid. ] 1, Bisnop’s Orance.§ Bishop’s New. Orange Hudson Bay : A handsome and very highly flavoured variety, which has proved of the finest quality, in the Middle States, when planted in rich, deep, sandy soils. The fruit is a beautiful light scarlet, somewhat approaching orange—of large size, very regularly shaped, conical, borne in large clusters lying on the surface. Flesh firm. Flavour very high. Leaveshairy. Ripens rather late, and bears well. 2. Brack Roseperry. ‘Thomp. A good, nearly round Strawberry, of rather large size, and .a fine, dark, purplish-red colour. Flesh firm, with an excel- ‘lent, rather peculiar flavour. Only a moderate bearer. 3. Dunvez.§ A capital Scotch variety, extensively. cultivated here, and esteemed for its great productiveness and hardiness. Leaves very long, foot-stalks and fruit also, supported on long stalks in large clusters. Fruit pretty large, roundish oval, regularly formed, and of a fine light Séarlet. Flesh firm, and of a rich acid flavour. It ripens pretty late—at the same season as the Hudson Bay. 4, Duxe or Kenrt’s Scartet. Thomp. Austrian Scarlet, Lind. Globe Scarlet. ‘Nova Scotia Scarlet. . Early Prolific Scarlet, &c. We have long cultivated this, which is the earliest of all Strawberries. The fruit is rather small,and the sort is alto- gether inferior to the large Early Scarlet which ripens a week later. Still, it is valuable where the earliest fruit is desired. Fruit small, varying from roundish, to long conical ;, bright scarlet: flavour sharp and good. Ripens here in the middle or last of May. : SCARLET STRAWBERRY. 5. Grove Enp Scarter, Thomp. Atkinson Scarlet. A very handsome English Strawberry, but not esteemed here so much as the Large Early Scarlet. Leaves very widely serrated. Fruit of medium size, very bright vermillion scarlet, globular and flattened. Seeds slightly imbedded. Flesh of a pleasant, mild flavour. Ripens pretty early. 6. Hupson’s Bay. Thomp. Hudson. American Scarlet. (of some.) Late Scarlet. - York River Scarlet. ete, ‘The Hudson Strawberry is perhaps more celebrated than any other for the markets of Philadelphia and New-York. Its great firmness enables it to bear carriage well, and its deep acid flavour, and the late season at which it ripens, have made it the most popular sort for preserving. Fruit pretty large, ovate (with a neck), of a rich dark shining red. Seeds deeply imbedded. Flesh very firm, of a high, but brisk acid flavour. It should therefore be allowed to hang late. Ripens late, after most of the scarlets are gone. 7. Larce Earzy Scartet. Pom. Man. The finest of all my early Strawberries, a regular, very abundant, and excellent bearer and indispensable in every gar- den. The flowers are always perfect. It is an American va- riety, the léaves"¥ather broad; and the flowers larger than the most of its class. It is so superiour to the Old Scarlet as to entirely supersede it wherever known. 8. METHVEN’S ScARLET. Thomp. Methven Castfe. Southampton Scarlet, Warren’s Seedling. ‘An immense fruit, but hollow and of rather coarse flavour. “The leaves are very broad. Fruit of the largest size, roundish or cockscomb shaped, rather dull scarlet. Flesh soft, and of in- different flavour. Seeds not deeply imbedded. Ripens at me- dium season. . a Ca RNC HT OEN EEOC emeeapgage team OER. 4 528 PINE STRAWBERRY. [About Philadelphia, this sort was, a year or two ago, pretty generally cultivated as the Keen’s Seedling, a very different fruit. | 9. MEton A very good Scotch variety of dwarfish habit, and quite pro- ductive. [Fruit of medium size, roundish, of very darkish co. lour ; flavour rich and good. 10. Oup Scartert. Thomp. Original Scarlet. Scarlet. Virginia Scarlet. Early Scarlet. This is the common wild strawberry of this country, and is the type of the class. It is here quite supplanted by the Large Karly Scarlet. Fruit roundish-conical, bright scarlet, and deeply imbedded ; flesh of good flavour. It ripens pretty early, three or four days after the Large Early Scarlet. 11. Roseperry. Aberdeen, Roseberry. Scotch Scarlet. A very good Strawberry not so much liked here as the Dun. dee, another Scotch variety. The fruit-stalks are short. It ripens gradually in succession, with a very short neck, dark red. Flesh firm, of tolerably good flavour. Ripens at a me- dium season, Class II. Pine Strawberries.* [Flowers large, leaves rather broad, dark green with obtuse serratures ; seeds prominent, on a smooth surface, fruit large, rich and sweet.] 12. Brack Prince. Thorp. Black Imperial. The Black Prince which we imported a few years since from England, proves a variety of rare merit for this climate. The plants are very hardy, the fruit very handsome and large, al- ways very dark polished red——almost black, roundish, or ovate “We include in this class the small class of Bhack StRAwBERRTES of the English authors, which we do not think need really be considered dis- tinct from the Pines, to which they have so much affinity. PINE STRAWBERRY. 529 depressed ; seeds slightly imbedded 3 flesh firm, very rich and z high flavoured. It always bears the crops almost without care _ Ph with us. It is highly worthy of a general trial in different sec- | — tions of the country. ; e 13. Brewer’s Emperor. A recent English variety. It may be compared in size and flavour to Keen’s Seedling, with the great superiority for our climate, of being quite hardy and an abundant bearer. Fruit large, ovate, dark red, excellent. Medium season. nip 14. Downron. Thorp. Knight’s Seedling. A very ricn flavoured late Strawberry, its crops as to have been nearly abandoned The leaves are small and light green, but with the coarse ser- ratures of this class. Fruit-stalks very long and upright. Fruit pretty large, with a neck, ovate, or cockscomb-shaped, dark purplish scarlet ; grains not deeply imbedded; flesh firm, very rich and aromatic. . but so uncertain in Bi by our cultivators, 15. Exton. Thomp. 7 Elton Seedling. Lind. d A very delicious, and very late Strawberry, ripening some time after most varieties have passed by. The plants are ra. : ‘ ther tender, and north of Philadelphia, require a slight coveri ; of straw in winter, which the amateurs will not grudge so excellent u sort. Leaves rather smaller and paler than in most of this class. : . | Fruit large, ovate, most frequently cockscomb-shaped ; glossy, light red at first, but when fully ripe, dark red; flesh rather firm, witha very rich flavour, THE STRAWBERRY. 16. Hovey’s Srrpiine. § Hov. 1 i \f with, fj , iy yy yy WI ee This splendid Strawberry was raised, in 1834, by Messrs. Hovey, seedsmen, of Boston, and is undoubtedly, for this climate, one of the finest of all varieties. The vines are unusually vigor- ous and hardy, producing very large crops, and the fruit is al- ways of the largest size and finely flavoured. It is well known at the present moment throughout all the states, and has every- where proved superior, for all general purposes, to any other large-fruited kind. The leaves are large, rather light green, and the fruit-stalk long and erect. Fruit very large, roundish oval, or slightly conical, deep shining scarlet, seeds slightly imbedded ; flesh firm, with a rich, agreeable flavour. It ripens about the medium season, ora few days after it. . ci ee eh Pre \ PINE STRAWBERRY. o3l 17. Krew’s Seepuine. Thomp. — Keen’s Black Pine, Murphy’s Child. This Strawberry, raised in 1821 by Keen of Isleworth, the celebrated English strawberry grower, has, ever since its intro- duction, enjoyed in England the highest reputation for produc- tiveness and excellence. In this country, though of the finest quality, it proves too tender for general cultivation, and has been supplanted by Ross’ Phoenix, a perfectly hardy sort, fully equal to it, and by Hovey’s Seedling. ; Fruit very large, roundish, usually a little depressed, often cockscomb-shaped, dark purplish scarlet, surface polished, seeds slightly imbedded, flesh firm, with a rich, high flavour. It ripens pretty early. Spurious sorts, especially the Methven Scarlet, are often sold for this, in this country. 18. Mvarr’s Britisu Quzen. Thomp. The largest, finest, and most productive, of all the new Straw-. -berries that have lately been originated in England. The fruit is borne on tall footstalks, and the leaves are large. Its quali- ties for general culture are not generally tested yet in different 7 parts of the country ; but unfortunately it proves rather tender in our winters. . Fruit of monstrous size, roundish, occasionally of cockscomb shape, rich scarlet colour, flavour rich and excellent. It ripens pretty early. . 19, Myarr’s Pine. Thomp. A very large and splendid fruit of the richest flavour, but difficult of cultivation and usually a shy bearer. It requires a deep rich soil, rather light and warm, and the bed to be re. newed every year. The fruit is large, round, bright scarlet, supported high, on stout footstalks. 20. Myarr’s Dertrrorp Pinz.§ The Deptford Pine is a superb new English variety which we have just proved in this country, It is quite hardy, far more so than the British Queen, and will therefore be much more es- teemed here. ‘The leaves are very downy underneath; the fruit is of extraordinary size, nearly round, of a clear bright scarlet. Flesh firm and solid, with a rich and excellent flavour. Ripens at the medium season, and is likely to prove hardy and productive. a cs 2 *& THE STRAWBERRY. 21. Myarr’s Exiza. One of the new sorts, second-rate in flavour, but hardy, though the plants make few runners. Fruit large, handsome and juicy. 22. Prince ALBERT. A very large and showy new English variety and a good bearer, but of second rate flavour as compared with Ross’ Phe- nix or Hovey’s Seedling. Fruit of the largest size, ovate, rich scarlet ; flesh rather soft and not high flavoured. 23. Oxp Pine, orn Carozina. Thomp. Pine Apple. Old Carolina, Carolina. Blood Pine. Old Scarlet Pine. Grandiflora. The Old Pine or Carolina Strawberry is believed to have been carried from Carolina to England many years ago, and nearly all this class of strawberries have been directly or indi- rectly raised from it. It is one of the very richest flavoured sorts. Still, it is only rarely seen in our gardens, as it requires a rich soil and a considerable degree of care to get crops of fruit. Fruit large, conical, with a longish neck, sometimes cocks- comb shaped ; uniform bright scarlet, grains slightly imbedded ; flesh solid, juicy, and very rich in flavour. Ripens at the mid. dle of the season. ee ee ee ~ =e —— ALPINE AND WOOD STRAWBERRY. 533 24. Ross’ Praenix. ROBIN i} "A \ t i) ( i i ’ ia) ] Pty, v cre This we consider one of the finest of all the Pine Strawber- ries for this climate. It has all the good qualities of the Keen’s Seedling, with the great additional ones of being perfectly hardy and always bearing most abundant crops. In short we have seen this sort succeed with the commonest culture, and produce fine crops of truly splendid fruit in gardens where the finest English Pines generally failed with much greater care. It is a native seedling, raised in 1837, by Mr. Alexander Ross, of Hudson, N. Y., from the Keen’s Seedling, which it most resem- bles, but the leaves are broader, very dark green, with very coarse serratures, and lie close to the ground. The clusters of fruit are very large. CF Fruit very large, generally cockscomb-shaped, or compressed, See TRE TAR... eae EEE mean comeing Nani 534 THE STRAWBERRY. of a very dark purplish red, with a polished surface. Flesn firm, of the richest pine flavour.. Ripens about the medium season. 25. SwaInstone’s Szepiine. Thomp. A new variety, from England, which fruited well in this country last season, and gives promise of being a very hardy and valuable sort. It ripens quite early, but the fruit matures a long time in succession, and sometimes a second crop is borne in autumn. It grows very strongly, the foliage and flowers are large, and the footstalks long. Fruit large, ovate, scarlet. —Flesh firm and high flavoured. Class III. Alpine and Wood Strawberries. [Flowers rather small. Leaves quite small, light green, and quite thin. Fruit small, roundish in the Wood Strawberries, and conical in the Al- pines, parting more readily from the stalk than other sorts, with very tender sweet flesh.] . 26. Rep Woov. Thomp. English Red Wood. Common Rouge. Des Bois a Fruit Rouge. This is the wild strawberry of Europe (F. 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 flavour. Fruit red, small, roundish-ovate. Seeds set even with the surface of the fruit. It ripens at medium season. 27. Wuite Woop. Thomp. This is precisely similar in all respects to the foregoing, ex- cept in its colour, which is white. It ripens at the same time. 28. Rep Atpine. Thomp. Red Monthly Strawberry. Des Alpes a Fruit Rouge. } Des. Alpes de Tous les Mois 4 Fruit Rouge, &c. The common Red Alpine or monthly bearing strawberry, is a native of the Alps, and succeeds well with very trifling care in this country. The Alpines always continue bearing from June till November; but a very fine autumnal crop is secured, HAUTBOIS STRAWBERRIES. 535 by cutting off all the spring blossoms. ‘The plant resembles the Red Wood, and the fruit is similar in flavour and colour, but long-conical in form. 29. Wuire Atpinz. Thomp. White Monthly, . Des Alpes a Fruit Blanc. Des Alpes de tous les mois & Fruit Blanc, &c. Precisely similar to the Red Al pine, except in colour. Fruit conical, white. 30. Rev Busu Auprne.§ Thomp. Monthly, without Runners. Buisson. Commun sans Filets. Des Alpes 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 per- sons for edging beds in the kitchen garden. The fruit is coni- cal, 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 Al- pines were first introduced into the United States by the late Andrew Parmentier, of Brooklyn. To propagate them the roots are divided. 31. Wuitre Busu Atpine.§ Thomp. \ White Monthly, without Runners. Buisson des Alpes Blanc, &c, This differs from the foregoing only in the colour of the fruit, which is conical and white. Class IV. Hautbois Strawberries.* [Leaves large, and crumpled, pale green, supported on tall stalks. Fruit stalk tall and erect. Fruit, pale at first, dull purplish at maturity.] 32. Proxiric, on Contcau.§ Thomp. Musk Hautbois. Double Bearing. French Musk Hautbois. Caperon Royal. . Caperon Hermaphrodite. 4 * Haut-bois, literally high-wood, that is, wood strawberries with high leaves and fruit stalks. iperererner: 536 THE STRAWBERRY. This is a capital variety, and the only one of this class that we consider worth cultivating here. Its strong habit, and very large, always perfect, flowers, borne high above the leaves, distinguish it. The fruit is very large and fine, dark coloured, with a peculiarly rich, slightly musky flavour. It bears most abundant crops. Fruit large, conical, light purple in the shade, dark blackish 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 Havrsors, Guose, Larce Frat, &c., are searcely worthy of cultivation here. Class V. Chik Strawberries. [Originally from Chile. The leaves are very hairy, the leaflets thick and obtusely serrated ; the fruit of monstrous size, pale colour, and rather in- sipid flavour. They are too tender to withstand our cold winters well.] 33. True Cui. Thomp. Patagonian. Greenwell’s new Giant. Greenwell’s French. Fruit very large, bluntly conical or ovate, dull red, seeds dark brown, projecting, flesh very firm, hollow-cored, of a rather indifferent, sweet flavour. Ripens late. 34, Witmor’s Surers. Thomp. An English seedling, raised from the foregomg—very showy in size, but indifferent fruit and a poor bearer. Fruit roundish, sometimes cockscomb shaped, surface pale scarlet, polished, seeds projecting, flesh hollow and of only tolerable flavour. Medium season. 85. YELLow CaILI. -Thomp. Fruit very large, irregular in form, yellow with a brown cheek, seeds slightly imbedded. Flesh, very firm, rather rich. Class VI. Green Strawberries. [Little valued or cultivated, being more curious than: good. They resem- ble, in general appearance, the Wood gs‘rawberries. Leaves light green, much plaited. Flesh solid. There are several sorts grown by the French, but the following is the only one of any value, and it is a shy bearer. ] THE MELON. 36. Green Srrawzerry. -Thomp. Green Pine. _‘ Frraisier Vert. Green Wood. Powdered Pine, Green Alpine. . Fruit small, roundish or depressed, whitish green, and at ma- turity, tinged with reddish brown on the. sunny side. Flesh solid, greenish, very juicy, with a peculiar, rich, pineapple flavour. Ripens late. Selection of the finest strawberries for a smail garden. Large Early Scarlet, Hovey’s seedling, Ross’ Pheenix, Hudson’s Bay, British Queen, Prolific Hautbois, Red, and White Alpine. | Selection of sure bearing and very hardy kinds for the North. Large Early Scarlet, Hovey’s seedling, Ross’ Phoenix, Prolific Hautbois, Red: Wood, White Wood. Varieties requiring care, but very Jjine in deep rich soils. Bish- op’s Orange, Elton, Myatt’s Pine, Old Pine, Downton. CHAPTER XXVIL. Cucumis Melo, L. Cucurbitacee, of botanists. Melon, of the French; Melona. German ; Meleon, Dutch; Melone, Italian; and Melon, Spanish. Tue Melon (or musk melon) is the richest and most luscious of all herbaceous fruits. The plant which bears this fruit is a trailing annual, supposed to be a native of Persia, but which has been so longyin cultivation in all warm climates that it is quite doubtful which is its native country. . . The climate of the Middle and Southern States is remarkably favourable for it—indeed far more so than that of England, France, or any of the temperate portionsof Europe. Consequent- ly 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 the markets of New York and Philadelphia in immense quantities, so abundant in most seasons as frequently to be sold at half a dollar per basket, containing nearly a bushel of the fruit. The warm dry soils of Long Island and New Jersey are peculiarly favourable to the growth of melons, and even at low prices the product is so large that this crop is one of the most profitable. Cutturn.—The culture of the melon is very easy in all, ex- cept 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, ol THE MELON. Hills are then marked out, six feet apart each way. These hills are prepared by digging a foot deep, and two feet across, which are filled half full of good, well-rotted manure. Upon the latter are thrown three or four inches of soil, and both ma- nure 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, covering them about half an inch deep. When the plants have made two 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. And to pre- vent the attack of the striped cucumber bug (Galereuca vittata), the great enemy of the melon and cucumber plants, sprinkle the soil just beneath the plants, as soon as they come up, with guano. The pungent smell of this manure renders it an effect- ual protection both against this insect and the cucumber flea beetle, a little black, jumping insect, that also rapidly devours its leaves in some districts ; while it also gives the young plants a fine start in the early part of the season. 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 shingles under each fruit, improve its size and flavour. 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 gene- ration of fruit will be spoiled by the mixture of the pollen. Varieties.—More than seventy varieties are enumerated in the catalogue of the London Horticultural Society’s garden, but many of these do not succeed without extra care in this coun- try, which their quality is not found to repay. Indeed what is popularly known as the Citron melon, one of the finest of the -green fleshed *class, is the greatest favourite with all Ameri- can gardeners. It is high flavoured, uniformly good, very productive, and in all respects adapted to the climate. Melons may be divided into three classes—the Green-Fleshed, as the citron, and nutmeg; Yedlow-Fleshed, as the cantelopes ; and Persian Melons, with very thin skins and the most melting honey-like flesh, of delicious flavour. The Green-Fleshed melons are of very rich flavour and roundish form ; the Yellow- Fleshed are large, usually oval, and of second rate flavour; GREEN-FLESHED MELONS. 539 the Persian melon, the finest of all, but yet scarce with us, re- quiring much care in cultivation, and a fine warm season.* Class I. Green-Fleshed Melons. 1. Crrron. This is much the finest melon for general cul- ture. Fruit rather small, roundish, flattened at the end, regu- larly 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. . : 2. Nurmec. An old variety, often seen impure, but when in perfection, very melting and excellent. Fruit as large again as the foregoing, roundish oval; skin very thickly netted, pale green, slightly but distinctly ribbed ; rind rather thin, flesh pale green, very melting, sweet and good, with a high musky flavour. Medium season. _ 3. Franxuin’s Green-Fiesuep. Very excellent and pro- ductive. Fruit rather large, roundish; skin very slightly net- ted, greenish yellow when ripe; flesh green, exceedingly ten- der and rich. . 4. Improvep Green-F'tesn. A new English variety, of ex- quisite flavour. Fruit pretty large, roundish, not ribbed, slight- * We hope te see the Persian melon more common in our gardens, as its exquisite flavour richly repays the additional care it requires, Italmost always requires in this country the aid of a slight hot-bed to for- ward the plants in the spring, and needs the use of the glass frequently even in summer, during cold nights and stormy weather. The follow- ing treatment will produce fine Persian melons in this latitude, and south of this probably less care will be necessary. About the middle of April prepare a slight hot-bed, not more than three feet wide, and as long as may be desired. Cover the manure of the hot- bed with a mixture of two thirds fresh loamy soil taken from just below the turf on the road sides, and one third sand, mixing with ‘the whole guano, or pigeon dung—the best manure for the melon, at the rate of half a peck of guano, or a peck of pigeon dung, to a bed ten feet long. Give the plants as much airas possible, consistent with vigorous growth, till the last of June—taking off the sashes altogether during a few hours in the middle of very warm bright days. All this time the soil must be kept pretty moist by frequent watering, which should be applied on the surface of the ground, and not over the leaves of the plants. 1 After the first of July, if the summer is a warm one, the glass may be taken off almost entirely during the day—or only restored to it in cold stormy weather, or in sudden changes of temperature. If the season should not be as warm and fine as ordinary, the beds may be kept partially cov- ered to ripen the fruit. It should be borne in mind that the Persian melon requires a very dry, warm atmosphere, and a very moist soil. In Persia the beds are irrigated by small streams of water running between them, and when it is practicable this should be put in practice here, or otherwise the soil should be regularly watered. It is best to lay some light branches over the surface, on which to train the vines, 540 THE MELON.: ly netted ; skin thin, pale yellow at maturity ; flesh thick, green, and of very delicious flavour, 5. Beecuwoop. One of the very best of this class. Fruit of medium size, oval, netted, skin greenish yellow; flesh pale green, rich and very sugary. . Ripens early. Class II. Yellow, or Orange-Fleshed Melons. 6. Harty Cantetoup. Early and productive—its chief merits. Fruit small, nearly round, skin thin, smooth, ribbed nearly white; flesh orange colour, of sweet and pleasant fla- vour. ‘The first melon ripe. . 7. Nerrep Cantetovr. The best flavoured of this class, often quite rich. Fruit rather small, round, skin pale green, closely covered with net-work ; flesh dark reddish-orange, fla- vour sugary and rich. 8. Brack Rock (or Rock Canteloup). A very large melon, frequently weighing 8 or 10 pounds, and of pretty good flavour. Fruit round, but flattened at both ends, covered with knobs or carbuncles; skin dark green, thick; flesh salmon coloured, sweet, but not rich. Ripens rather late. Class III. Persian Melons. 9. Kersine. One of the very finest and most delicate fla- voured of melons. Fruit rather large, egg-shaped, skin pale lemon colour, regularly netted all over; flesh nearly white, high flavoured, and “texture like that of a ripe Beurré pear.” 10. Green Hoosainee. One of the best for this climate, and bears well. Fruit egg-shaped, of medium size, skin light green, netted ; flesh pale greenish white, tender and abounding with sugary, highly perfumed juice. Seeds large. 12. Sweer Ispanan. The most delicious of all melons. Fruit large oval; skin nearly smooth, deep sulphur colour ; flesh greenish white, unusually thick, crisp and of the richest and most sugary flavour. Ripens rather late. e 13. Lance Grermex. Early, good bearer, and very excel- lent. Fruit of large size, roundish, flattened at the ends, and ribbed, skin green, closely netted ; flesh greenish, firm, juicy, rich and high flavoured. : 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 Gruen THE WATER-MELON 541 Vatencra and the Dampsua are the three principal sorts ; they are oval, skin netted, flesh white, sugary and good. CHAPTER XXVIII. THE WATER-MELON, Cucurbita ciirullus, 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 vineisa training annual of the 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 in New Jersey and Long Island, 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. . 1. Imperrat. A remarkably fine flavoured and very pro- ductive sort, from the Mediterranean. Fruit of medium size, nearly round. Skin pale green and white, marbled, rind re. markably thin, flesh solid to the centre, light red, crisp, rich, and high flavoured. Seeds quite small, light brown. 2. Carona. 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. i There is also a sub-variety with pale yellow flesh and white seeds. Sova 3. Spanisu. A rich and very excellent water-melon. Fruit large, oblong; skin very dark blackish-green, slightly marbled, rind moderately thick, flesh red, solid, rich, and very sweet. Tue Crrron Water-Meton is a small, round, pale green, marbled sort, ripening late, and esteemed by many for pre- serving. j ae THE ORANGE. CHAPTER XXIX. THe Orance Famity. Citrus, L. Aurantiacee, of botanists. Tne Orange family includes the common orange, (Citrus aurantium ;) the Lemon, (C. limonum ;) the Lime, (C. limetta ;) the Shaddock, (C. decumana 3) 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 repu- tation of being the golden apple of the Hesperides. When to these charms we add the delicious fragrance of the blossoms, sur- passing that of any other fruit tree, it must be conceded that, though the orange must yield in flavour to some other fruits, yet, on the whole, nothing surpasses an orange grove, or orchard, in its combination of attractions—rich verdure, 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 considerable time, been cultivated pretty largely in Florida, and the orange groves of St. Augustine yield large and profitable crops. In- deed, the cultivation may be extended over a considerable por- tion 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 cul- tivated with partial protection.. The injury the trees suffer from severe winters, arises not from their freezing—for they will bear, without injury, severe frost—but from the rupture 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 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 moveable shed or frame of boards. In mild weather, the sliding ) : i H } ITS CULTURE. 543 doors are opened and air is admitted 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 performed (the wood of the buds being sufficiently firm), the greater the suc- cess. Whip, or splice grafting, may also be resorted to early in the spring. Only the hardiest sorts should be chosen for or- chards 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 within a few years, from the attacks of the scale insect (Coccus Hisperidum), which, in some cases, has spread . over whole plantations 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 under side of the leaves. All efforts to subdue it in Florida have been nearly unavailing. 3: _Aspecific, however, against this insect has lately been dis- covered in England. It is the use of the common Chamomile. It is stated that merely hanging up bunches of fresh chamo- mile herb in the branches, destroys the scaled insect, and that cultivating the plants at the roots of the trees is an effectual preventive to the attacks of this insect. Where the bark and leaves are much infested, we recommend the stem and branches to be well washed with an infusion of fresh chamomile in water, and the foliage to be well syringed with the same. Re. - peating this once or twice, will probably effectually rid the trees of the scaled insect. ; Another very excellent remedy for this and all other insects that infest the orange, is the gas liquor, of the gas works, largely diluted with water, and showered over. the leaves with a syringe orengine. As this liquor varies in strength and is sometimes very strongly impregnated with ammonia, it is difficult to give _ arule for its dilution. The safest way is to mix some, and apply it at first to the leaves of tender plants; if too strong, it will injure them ; if properly diluted it promotes vegetation, and _ destroys all insects. Varieties.—From among the great number of names that 544 ‘ORANGES. figure in the European catalogues, we select a few of those really deserving attention in each class of this fruit. I, THE ORANGE. Tue Orange (Oranger, French ; Pomeranze, German; Arancio, Italian; and \Naranja, 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 coloured skin. It is one of the longest lived fruit trees, as an instance of which we may quote the celebrated tree at Versailles, called “the Grand Bourbon,” which was sown in 1421, and 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 various ways in confectionary ; 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 Matreser, and the BLoop-rEp, both of excellent flavour with red pulp. The Manparin Orange is a small, flattened fruit, with a thin rind separating very easily from the pulp, frequently parting from it of itself, and leaving a partially hol- low space. It comes from China, and is called there the Manda- rin, or noble orange, from its excellent quality. The flesh is dark orange coloured, juicy and very rich. The Sr. Micaxx’s orange is a small fruit, the skin pale yel- low, the rind thin, the pulp often seedless, juicy, and lusci- ously sweet. It is considered the most delicious of all oranges, and the tree is a most abundant bearer. The Sevitxe, or bitter orange, is the hardiest of all the varieties, enduring very hard frosts without injury. It has the largest and most fragrant flowers: the pulp, however, is bitter and sharp, and is valued chiefly for marmalades. The Double Bigarde is a French variety, of this species, with fine double blossoms. Fs The Brereamort orange has small flowers, and pear-shaped fruit. The leaves, flowers, and fruit, being peculiarly fragrant, it is highly esteemed by the perfumer, and yields the bergamot essences. “The rind, first dried and then moistened, is pressed in moulds into small boxes for holding sweetmeats, to which it communicates a bergamot flavour.” Besides the above, the Fingered, Sweet-skinned, Pear-shaped, and fibbed oranges, are the most striking sorts, all chiefly cul- tivated by curious amateurs. . II].—Lemons. Txe Lemon (Limonier, of the French and German ; Limone, Italian ; Limon, Spanish) has longer, paler leaves than the orange, the footstalks of which are naked or Wingless; the flowers tinged with red externally, and the fruit is 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 Sweet Lemon, the pulp of which is sweet and good. Il.—tue tie. Tue 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 culti- vate a curiously marked variety called Pomo @’ Adamo, in which Adam is said to have left the marks of his teeth. IV.—rue crrron. — Tue Citron (Cidratier of the French; Citronier, German ; - Cedrato, Italian) is one of the finest growing trees of this fam- ily, with large, oblong, wingless leaves, and flowers tinged with purple externally. The fruit, shaped like that of the lemon, is much larger, of a yellow colour, 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 considered the largest and best variety. 3 V.—THE SHADDOCK. Tue Shaddock (Pampelmous, French; Arancio massimo, Ita- lian) may be considered a monstrous orange, with a compara- tively tasteless pulp. It isa native of China and Japan, and has its name from Dr. Shaddock, who first carried it to the West THE ORANGE. 545 a S53 Ot nT 546 THE OLIVE. 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 sub- acid, and the juice is rather refreshing. It is, however, more showy than useful, and certainly makes a magnificent appear- ance in a collection of tropical fruits.* ; CHAPTER XXX. THE OLIVE. Olea Europea, L.; Oleine, of botanists. Olivier, of the French; Oehlbaum, German; Ulivo, Italian ; Olivo, Spanish. Tur Olive, which, as Loudon justly remarks, furnishes, in its inyaluable oil, the cream and butter of Spain and Italy, will undoubtedly one day be largely cultivated in our Southern States. Already small plantations of it have been formed by a few spirited gentlemen in Georgia and Mississippi, and its adapta- tion to the Southern parts of the Union near the sea-coast, tested. The apathy of Southern planters generally, respecting all pro- ducts but cotton and rice, isthe only reason for the tardy man- ner in which this and other valuable trees are introduced into cultivation there. 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 cultivated in the South of Europe. It is a low evergreen tree, scarcely twenty feet high, its head spreading, and clothed with stiff, nar- row, bluish green leaves. Its dark green or black fruit is oval, * To those of our readers who desire to pursue this branch of the sub- ject, we recommend that splendid work, the Histoire WVaturelle des Orangers, of Risso and Poiteau, with superb coloured plates of every variety. Paris, folio, 1818. Sa ar a a VARIETIES. 547 the hard fleshy pulp enclosing a stone. Ina pickled state the fruit is highly esteemed. The pickles are made by steeping the unripe olives in ley 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 toa 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 inferiour. ed Propagation AND CuLtuRE.—A very common mode of pro- pagating the olive in Italy, is by means of the uovoli (little eggs). These are knots or tumours, which form in considera- ble numbers on the bark of the trunk, and are easily detached by girdling them with a pen-knife, the mother plant suffering no injury. They are planted in the soil like bulbs, an inch or so deep, when they take root and form new trees. It is also pro- pagated by cuttings and seeds. The seedlings form the strongest. and tnriftiest trees; they are frequently some months in vege- tating, and should therefore be buried an inch deep in the soil as soon as ripe. ‘The wild American olive (Olea Americana, L.) or Devil-wood, a tree that grows more or less abundantly as far North as Vir.’ ginia, will undoubtedly prove a good stock, on which to engraft the European olive. It is of a hardier habit, and though worth- less itself, may becomé 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 plantation one of the most valuable in the world. With respect to its longevity, we may remark, that there is a celebrated plantation near Terni, in Italy, more than five miles in extent, which, there is every rea- son 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 limestone ridges, and dry, crumbling, limestone, rocky regions always pro- duce the finest oil. The tree, however, thrives most luxuriantly in deep, rich, clayey loams, which should be rendered more suitable by using air-slacked lime as manure. It requires com- paratively little pruning or care, when a plantation is once fairly established. | Vanieties.—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- LEVAED Oive (Olea, e. longifolia), with larger and longer ey ne eee 548 THE POMEGRANATE. leaves; the fruit nearly of the same size as that of the com- - mon olive. The favorite sort in Spain is the BroaD-LEAVED Otive (Olea é. 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 flavour as to be more relished by the Spaniards than by strangers. The Ourvier a Frurr arronot (Olea spherica, N. Duh.) is a hardy French variety, which, in a moist rich soil, yields most abundant crops of fine oil. The Oxivier PLevrevr (Olea eranimorpha, N. Duh.), or weep- ing olive, is one of the largest and finest trees. Its branches are pendant, its fruit excellent, and the oil pure and abundant. It is a very hardy sort, and grows best in damp valleys. The Outvier Picuoxine (Olea oblonga, N. Duh.) yields the fruit most esteemed for pickling. It grows quite readily in any telerable soil, and is one of the hardiest varieties. ; There are two varieties of the olive, which are said to have been found not long since in the Crimea, lat. 45° and 46°, which bear abundant crops of fine fruit, and the trees endure a tempe- rature in winter, of zeroof Fahrenheit. These sorts have not yet been introduced into this country, and though it is a deside- ratum to obtain them and test them at the South, yet it is not unlikely that, in common with many trees similarly reported, they may prove little different from the common olive. CHAPTER XXXI. THE POMEGRANATE. Punica granatum, L. ; Granatacea, of botanists. Grenadier, of the French; Granatenbaum, German; Melagrano, Italian; Granado, Spanish. THis 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 Carolina, except in shel- tered 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 colour, with a rich red cheek. It is crowned in a peculiar manner with the large calyx, which “KNIGHT’S THEORY. ee!) remains and increases in size after the flower has fallen. There is a pretty bit of mythological history told by Rapin, the French poet, respecting this fruit. Bacchus once beguiled 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 metamorphosed her into a pomegranate tree, and placed on the summit of its fruit, the crown (calyx), which he had denied to his mistress while living. T - fruit of the common pomegranate is acid, but the culti- vated variety bears fruit of very agreeable sweet flavour. 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 colour 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'arnamental in garden scenery, either when clad with its fine scarlet flowers 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 isin 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 should 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. -Vanieties.—There are several varieties. The finest, viz. : J. Tue Sweet-Fruiren Pomegranate (Grenadier & Fruit. _ Doux), with sweet and juicy pulp. - 2. Tue Sus-Acip Frurrep Pomegranate; the most com- mon variety cultivated in gardens. 3. Tue Wixp, or Aciv-Frurrep Pomegranate, with a sharp acid flavour; which makes an excellent syrup. Besides these, there are several double-flowering varieties of the Pomegranate which are very beautiful, but bear no fruit. ee ee t Ul zs y ‘ f Fs * aii ‘ 5 ? if Drie . ai i , ¢ ia Ri a i a if Sano Senn aeons nies reanitey eee vanseirsbaaeseaaiartensetiioatt pearance ncouspinapormsttenan as poteepsietier Soyer oe to ~ nome emaree - Sy eaten rene = SS SSS one a eS r be » ” i ° ee ee ee nme apne erase 550 DURATION OF VARIETIES. They are also rather more tender than the fruit-bearing ones. The finest are the Doustz Rep Pomegranate, with large and very splendid scarlet blossoms, and the Dovste Wuure ‘Pome- granate, with flowers nearly white. There are also the rarer varieties, the YELLOw-F LowereEp and the VARIEGATED FLoweEr- ED Pomegranate—seldom seen here except in choice green-house collections. ae APPENDIX. Ann REMARKS ON THE DURATION OF VARIETIES OF FRUIT TREES. Ir was, for a long time, the popular notion that when a good variety of fruit was once originated from seed, it might be con- tinued by grafting and budding, for ever,—or, at least, as some old parchment deeds pithily gave tenure of land— ag long as grass grows, and water runs.” About fourteen years ago, however, Thomas Andrew Knight, the distinguished 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 simpler terms, all the plants or trees of any particular kind of pear or apple being only parts of one original] tree, itself of limited duration, 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.” fies is rn eit 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 certain 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 * 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 in- serted on a bearing tree, and after it makes one season 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. a ee cS yng! MEE ge — Se ec ce " » aN TA RO MRI TS ET Ca NT . = — - — . ——- 7; NSSoun anal aomemetmntemermessereer steer ome 552 APPENDIX. one parent tree. Still the doctrine has found supporters abroad, and at least one hearty advocate in this country. Mr. Kenrick, in hisnew American Orchardist, adopts this doc- trine, and in speaking of Pears, says: “I shall, in the following pages, designate some of these in the class of old varieties, once the finest of all old pears, whose duration we had hoped, but in vain, to perpetuate. For, except in certain sections of the city, and some very few and highly favoured 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 former poor unfortunates. Of the Doyenné he says: “This most eminent of all Pears has now become an outcast, intolerable 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,”’ &c., &c. 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 nurseries the new varieties. And this, not always, as they have confessed to us, without some lingering feeling of regret at thus aban. doning 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, Pro- fessor De Candolle, of Geneva, Varieties, says De Candolle, 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 in 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 propa- gation, varieties are constantly liable to decay or become com- paratively worthless, we believe that this is owing not to natu- ral limits set upon the duration of a variety ; that it does not depend on the longevity of the parent tree; but upon the care eae Se ee ea nea naar aaa a a eS a se a AH \ —— — = ee \ DURATION OF VARIETIES. 553 with which the sort is propagated, and the nature of the cli- mate or soil where the tree is grown. It is a well established fact, that a seedling tree, if allowed 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 propor- tion 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 rather less. Upon a quince stock still less; until the average life of the pear tree when grafted on the quince, is reduced from fifty years—its ordinary dura- tion on the pear stock—to about a dozen years. This is well known to every practical gardener, 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 per- ishes 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 cultiva- tor is aware that if grafts are cut from the ends of old bearing branches, exhausted by overbearing, the same feebleness ME cei 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 ensure vigorous growth, and healthy habit inthe graft. ; Finally, unfavourable soil and climate are powerful agents. in deteriorating varieties of fruit-trees. Certain sorts that have \ originated in a cold climate, are often short-lived and unproduc- tive when taken to warmer ones, and the reverse. This arises from a want of constitutional fitness for a climate different from its natural one. For this reason the Spitzenburgh apple soon degenerates, if planted in the colder parts of New England, and almost all northern sorts, if transplanted to Georgia. But this only proves that 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 = eT RES ae ewrent Ne i 5D4 APPENDIX. many lamentations, scarcely less pathetic than those of Jere- miah. , 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 annihilation. Mr. Knight’s own observations in England led him to con- sider the English Golden Pippin and the Nonpareil, their two most celebrated varieties of apple, as the strongest examples 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 iingland, 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 con- sidered by some of our modern writers on Pomology, 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 in 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 colour, 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, Doyenné, Chau- montel, and many others, and consigned them to oblivion in terms which Mr. Kenrick has already abundantly quoted. Notwithstanding this, and that ten or fifteen years have since elapsed, it is worthy of notice that the repudiated apples and pears still hold*their place among all the best cultivators in both England and France. Nearly half the pear-trees annu- ally introduced into this country from France, are the Doyenné and Beurré. And the “ extinct varieties”? seem yet to bid de- fiance to theorists and bad cultivators. But half the ground is not’yet covered. How does the theory *Guide to the Orchard, by George Lindley. | DURATION OF VARIETIES. - . &bp work in America ? is the most natural ‘inquiry. In this coun- try, 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 de- cidedly against the theory of the extinction of varieties. While here, as abroad, unfavourable soil, climate, or culture, have pro- duced their natural results of a feeble and diseased state of certain sorts of fruit, these are only the exceptions to the general vigour and health of the finest old sorts in the country at large. The oldest known variety of pear is the Autumn Bergamot—believed by Pomologists to be identically the same fruit cultivated by the Romans in the time of Julius Cesar— that is to say, the variety is nearly two thousand years old. It grows with as much vigour, and bears as regular and abundant crops of fair fine fruit in our own garden, as any sort we culti- vate. Whole orchards of the Doyenné (or Virgalieu) are in the finest and most: productive state of bearing in the interior of this State, and numberless instances in the western states—and ' any one may see, in September, grown in the apparently cold and clayey soil near the town of Hudson, on the North River, specimens of this “ outcast,” weighing three fourths of a pound, and of a golden fairness and beauty of appearance and lus- ciousness of flavour worthy of the garden of the Hesperides, — certainly we are confident never surpassed in the lustiest youth of the variety in France. The same is true of all the other sorts when propagated in a healthy manner, and grown in the suitable soil and climate. Everywhere away from the sea air, and in strong, loamy soil, the fruit is beautiful and good. The largest and finest crops of pears regularly produced in our own _ gardens, are by a Brown Beurré tree, only too luxuriant and vigorous. Of the Golden Pippin apple, we can point out trees in the valley of the Hudson, productive of the fairest and finest - fruit, and the St. Germain Pears grown by a neighbour here, without the least extra care, are so excellent, that he may fairly set them against any one of the newer varieties of Winter fruit. . On the other hand, we candidly admit that there has been for some time a failure of many sorts of pear and apple in certain parts of the country. All along the sea-coast where the climate ts rude, and the soil rather sandy, as upon Long Island, in New Jersey, near Hartford and around Boston,* many sorts 6f pears that once flourished well, are now feeble, and the fruit is often blighted. * There are exceptions to this remark . We know several near Boston, and they occur in strong heavy soil. + The symptoms of the decline or decay in the pear are chiefly these, 556 APPENDIX. * This is owing plainly to two causes. First to the lightness of the soil, which in this climate, under our hot sun (as we have already remarked), lays the foundation of more than half the diseases of fruit-trees—because, after a few years, the necessary sustenance is exhausted by the roots of a bearing tree, and every one knows how rarely it is re-supplied in this country. We can from our own observation on the effects of soil, take a map and mark out the sandy district on the whole sea-board, where certain sorts of pears no longer bear good fruit; while within a few miles, on strong deep loams, the fruit is fair and beautiful—the trees healthy and luxuriant. . In the second place, it arises from the constant propagation of the same stock ; a stock becoming every year more and more enfeebled in those localities by the unfavourable soil and climate. No care is taken to select grafts from trees in healthy districts, and this feeble habit is thus perpetuated in the young grafted trees until it becomes so constitutional, that,in many cases, trees sent from the sea-board into the interior will carry the degene- rate habit with them, and are often many years in regaining their norma] state of health.* To add force to this view, we will add, that we have had the satisfaction lately, of seeing trees of the condemned varieties taken from healthy interior districts to the sea-board, where they have already borne fruit as fair and unblemished as ever i: —thus proving that the variety was not enfeebled, but only so much of it as had been constantly propagated in a soil and cli- inate naturally rather unfavourable to it. While in favourable positions it maintained all its original vigor. But there is another interesting point in this investigation. Do the newly originated sorts really maintain in the unfavour- able districts the appearance of perfect health? Are the new pears uniformly healthy where the old ones are always feeble ? Undoubtedly this question must be answered in the negative. Some of the latest Flemish pears already exhibit symptoms of decay or bad health in these districts. Even Mr. Kenrick, with The tree, apparently healthy in the spring, blossoms, and sets a crop of fruit. Towards midsummer its leaves are disfigured with dark or black spots, and except a few at the ends, fall from the branches, ‘The fruit is covered with black specks, often ceases growing when at half its size, and in the worst cases the skin becomes hard, cracks, and the fruit is entirely worthless. This rusty and diseased state of the skin, is caused by the at- tack of a minute species of fungi (Uredo, Puccinia, etc.), which fasten upon, or are generated in vegetable surfaces in a languid state of health. * A skilful cultivator in Ohio informed us of a case in point. Some years ago he planted two Doyenné pear trees both apparently healthy One was from the sea-coast, the other from Western New York. The fruit of the former when it came into bearing, cracked and showed all the symp- toms of decay common where it came from. ‘The other always bore fair fruit. After several years careful treatment, he has at last restored it to the original health of the variety. DURATION OF VARIETIES. 557 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 Bos. ton 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 liable to crack, in the neighbour- hood of Boston, in a much less time than did the old varieties. And this leads us to remark here, that the hardihood 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 hardiest. 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 af. forded. Cross-bred seedlings—one parent being of a hardy nature, and both healthy—such as Kuight’s own seedlings, the Monarchs and Dunmore Pear—are next in hardiness. Lastly, we rank varieties reared by Van Mons’ method—that of con- tinually repeated reproductions. This,as Van Mons distinctly. - states, is an enfeebling process—without any compensating ele- ment of vigour. 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 “ graft. ing 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. i » To the continued propagation of pears upon the quince stock, we attribute, mainly, the comparatively speedy decay of many sorts in France, and in some sections of this country. After the first few years of vigour are over, these dwarf trees become weak, and bear indifferent fruit. Continued re-propagation from dwarf trees increases this want of vigor, until the sort loses much of its natural hardiness and vitality. This is un- doubtedly the reason why the decline of varieties has been more noticed in pears than any other fruit. Indeed the pear itself isa long-lived fruit-tree, much more so than the apple, but this habit of grafting it upon the quince has dwarfed its longevity as well as its stature. Finer fruit is often produced for a time on the quince stock, but the healthy habit ofthe variety suffers sooner or later. at The decay of varieties of the Apricot, or Peach, much shorter lived trees by nature, we seldom or never hear of. Vari- eties of both are now in cultivation, and in the most perfect vigour of 200 years’ duration. Undoubtedly:this is owing to the ag 558 "APPENDIX. more natural treatment these trees receives generally. Va- rieties of the vine are said never to degenerate, and this is perhaps owing to their having very rarely been propagated by grafting.* ; We are not without remedy for varieties that have partially decayed in a certain district. If the trees have once been pro- ductive 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, a heavy top dress- ing of lime, and, if the soil is light, of loamy clay, should be re- peated for a couple of seasons. 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, resort should always be had for grafts or trees to other interior 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 unfavoura- ble districts should feel bound to propagate only from a stock of healthy character, and if that in their own neighbourhood is diseased, they should spare no pains to bring into their nurse- ries and propagate only such as they feel confident are healthy and sound. For on them, after all, depends mainly the gene- ral vigour or debility of the stock of any given variety in the country around them. In Mr. Knight’s original essay on the decay of varieties, he clearly stated a circumstance that most strongly proves what we have here endeavoured to show—viz: that the local decline * We do not deny that in any given soil there is a period at which a va- riety of tree or plant exhibits most vigour, 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. And then a fresh supply must be given, or a new stock of healthy trees of the same variety must be obtained from some other part of the country. t It is not uncommon to hear it said that the Newtown pippin—that finest of all apples—is degenerating rapidly. Careless culture will undoubtedly have its effect, if persisted in, even on this hardy tree. In the mean time Wwe may state that never have there been finer Newtown pippins raised, or im so large quantities, as at the present moment on the Hudson River. One gentleman’s orchards supply hundreds, we may say thousands of barrels to - the London markets of the fairest, largest, and highest flavoured fruit we have had the pleasure of seeing or tasting. If any one will turn to page 62, he will speedily see why this variety has not fallen into decay at Pel- ham farm. DURATION OF VARIETIES. «B59 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 healthy. “The decay,” says he, ‘‘of the powers of life in the roots of seedling trees is exceeding slow, comparatively with that in the branches. Scions (or shoots) obtained from the roots of pear trees two hun- dred years old, atiord grafts which grow with great vigour, 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 charac- ter, and a very slow and unhealthy growth. I do 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 exhaust- ed by overbearing, etc. It is a simple and easy mode of re- newing the vigour of a sort fallen into decay, 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. And we suggest it as worth the attention of those interested in gardening to graft feeble sorts on. pieces of roots, with a view to establishing them finally on their own roots; or to raise them from dayers, a more simple mode of at- taining the object. Mr. Knight’s idea that old varieties first decay in the north, while they yet remain comparatively good in warmer and more southern districts, is by no means borne out by the existing facts in America. On the contrary the decline here, as we have al- ‘ready stated, is almost entirely along the sea-board, and to the southward. In the interior, and to the north, the same sorts are universally fair and excellent, except in cases where a dis- eased stock has been obtained from the sea-board, and has not recovered its health by removal. The whole middle and west- ern sections of the country abound, more or less, with the finest pears, of sorts that are in a state of decline on Long Island, in portions of New Jersey, or near Boston. But the influence of the soil, so far as our own observations extend, is, after a certain time, always the same. In this light soil the pear and the apple soon become feeble, because the sustenance afforded by it is, after a time, insufficient to keep the tree in a continual healthy, bearing state. ‘The moisture afforded by it is not great enough to answer the demand made upon the leaves by our. hot summer sun. Unless this is remedied by skilful culture, these fruits must, more speedily fail in health in such districts, it i Mh a § qi 4 = | ABN APPENDIX. while in more favourable ones they will remain as sound and healthy as ever. . From these remarks it will be perceived how important we consider it to procure a healthy stock of any variety—a stock which has been propagated with care ; and how unwise we be- lieve it to be to reject such incomparable fruits as the Newtown pippin, and the Doyenneé pear, because in certain local districts, from causes easily explained, they have become feeble and diseased. Nore.—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, and therefore does its mischief in winter when the snow lies 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 most effectual preventive is the coal-tar made at the city gas works, which may be had for a few cents per gallon. Before winter commences, a coat of this is, with a common painter’s brush, laid on the lower part of the trunk, from the ground to the height of two feet. Experience has proved that it does no injury whatever to the tree, while it completely pre- vents, for that season, the attacks of mice, rabbits, and bark devourers of every kind. In England it is applied with suc- cess for the protection of small shrubs and trees planted in preserves, which are full of rabbits and hares. Where coal-tar cannot be had, an excellent substitute, an- swering the same purpose, is a mixture of soot and milk. These should be incorporated together till they are about the consistency of paint; and the mixture brushed over the trunk on a fine dry day. Note.— Wash for the trunks and branches of fruit trees.— The best wash for the stems and branches of fruit trees is made by dissolving two pounds of potash in two gallons of water. This is applied with a brush at any season, but, per- haps, with most effect in the spring. One, or, at most, two ap- plications 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 colour of the bark. . The wash of soft soap is also a very good one for many pur- poses. Though not equal for general purposes to the potash wash, it is better for old trunks with thick and rigid bark, KEY TO FRENCH NAMES.. 561. 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. Note.—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 are 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 varieties. . 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 pro- nunciation. A skilful Hibernian gardener puzzled his em. ployer, a friend of ours, during a whole and all one 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, Court Pendu Plat.—Coor Pahn du Plah. Drap d’Or—Drap dor. Fenou llct Gris—en-nool-yai Gree. Male Carle.—Mal Carl. Pomme de Neige.—Pum de Naije. Reinette Blanche d’ Espagne.—Ren-ett-Blansh d’Espagn. Reinette Triomphante.—Ren-ett Tre-ome-fant, APRICOTS. Alber tier.—Al-bare-je-ai. Briangon.—Bre-ahn-sohn. o Ss e | “4 Az Bi } | | | Fe ay 4 ie rie | : i yD f mie lt t arg a: bE! Ss tia) at " “ st dl ESAS ES TEP MES ee mS thie 3 a — y v= OTS, pene TICE Re oe ve See eee Le ol meen? SOAS Fieagrerres ene 5s _ ane annie APPENDIX. CHERRIES, Belle de Choisy.—Bel de Shwoi-sey. Belle Magnifi jue.—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. @e Chasselas Musqué.—Shah-slah Meus-kay 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. 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-ront. 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 @ Amalis.—Bur-ray Dah-mah-lee. Beurré Gris d’Hiver Nouveau.—Bur-ray Gree Dee-vair Neo-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 Chretien Fondante.—Bone Cray-te-an Fone-donte. Boucquia.—Boo-kiah. Calebasse Grosse.—Cal-bass Groce. Capucin.—Cap-u-san. Chaumontel trés Gros.—Sho-mone-tell tray Gro. l APPENDIX. Compte de Lamy.—Conte de Lah-me. Colmar Epine.—Cole-mar A-peen Crassanne.—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. Epine @Eté.—A-peen day-tay. Figue de Naples.—Feeg de Nah-pl. Fondante d’ Automne.—Fone-donte do-tonn., Forme de Délices —Form de Day-lece. Forelle.—Fo-rel. , Fondante du Bois.—Fone-dont du Bwoi. Fortunée.—F or-tu-nay. Franc Réal d’Hiver.—Fronk Ray-ahl Dee-vair. Glout Morceau.—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. 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 Caroline.—Rane Car-o-lene. Reine des Poires.—Rane day Pwore. Rousselet Hatifi—Roos-lay Hat-eef. Sansyeau.—Sahn-po. Sieulle.—Se-ull. Sucré2 de Hoyerswarda.—Seu-cray de Hoyersworda. Surpasse Virgalieu.—Seur-pass Vere-gal-yu. St. Germain.—San Jare-man. ' Sylvange.—Seel-vonje. Vallé2 Franche —Vol-lay Fronsh. Verte Longue.—Vairt Longh. Verte Longue Panachée.—Vairt Longh Pan-ah-shay, Virgouleuse.—V ere-goo-leuz. Wilhelmine.—Wil-el-meen. . PLUMS. Abricotés 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. 563 INDEX TO THE DIFFERENT FRUITS. {The standard names are in Roman letters. The synonymous names in Italic.] ALMONDs. Amandier a petit fruit Amandier a gros fruit Amandier & gros fruit dur... Amandier & coque tendre..... Amandier des Dames Amande Princesse Amande Sultane. Amandier Pécher Extiet Almont seeks bese Comnion Almond Common’ Sweet $i ...e. cece ee Doux a coque tendre......... Dwarf Double-Flowering Al- Long Hard-Shell Almond.... Ladies’ Thin Sheil Large Double-Flowering mond Pistachia Sweet Almond...... meen Almond. 7... wesaer is Soft-Shell Sweet Almond...... Sulian a coque tendre Sultana Sweet Almond........ Sulian Alexander Alfriston American Mammoth.... .... American Newtown Pippin... Amber Crab American Summer Pearmain.. American Red Juneating..... American Pippin Autumn Seek-no-further..... 96 UEC CMRORD et wane eloris cs ee 110 Balgone Pippin Bayfordbury Golden Pippin.. Bay Apple ; Belle-Fleur Rouge 112 112 Bedfordshire Foundling....... 1 Benoni Beauty of Kentois2... 3 Beauty of the West Bells Scarlet Pearmain Bell-Flower BEGCIC DUCE dine Cas. se ecole 106 Blenheim Pippin Blenheim Orange... Black Apple Black American Boston or Roxbury Russet Borovitsky Bonne de Mai Borsdorffer Borsdorff BY OCGA C BAAS oe a aia ches Bread and Cheese Apple..... Burlington Greening Cats Oath eine cb Setar’ & <0 Gait. Cathead Greening Calvillé Blanche @ Hiver.... Calville Rouge d@ Hiver Calville Rouge. Capendu Cayuga Red Streak Canada Roeivette 2 thes rut t BiB esas sero INDEX OF FRUITS. 565 | ; Page , Page. l Burlington Greening ........ 128 | Duchess of Oldenburgh......: 82 ' ApatShead. is. o< dey oe Se 103 | Due dArsél 523258 Fees 120 ‘| Catshead Beaufin ..........- TO NDWtCh Codliaedds +See el - 83 } Cathead Greening ....-....+. 103) Dutch Mignonne........ + he OT | Calville Blanche d’ Hiver..... LOY DFG ert dercde soles as VARY EE 83 Calville Rouge @ Hiver....... 103| Early Summer Pearmain.... 10 Calville Rouge «........+.+. 103| Early Summer Pippin....... 71 Bie | CAPendL RO OS »+- 105/ Early Harvest........ 0.20.00 72 fF Cayuga Red Streak.......... 140 | Early French Reinette....... 4 (Canada Remieite tee te A e180 Early Red Margareteoies 0. 23 HS 4 Canadian Reinetie......... .. 129| Karly Red Juneating .... 2... ere Pi RS aa Del dirceteces re ects ewnste & 144 | Early Strawberry Apple..... As98 Ss OUT HIOUSE Vee a5 oes 35 aes I: 144 | Early Crofton........ Pe VOTE a Bie i: Catline :....0 Ry Ax PRE LI 82| Early Sweet Bough........ reas BE PA MANET aca! -61 cers bole SO oe “elake 104)\ Raster Pippin <0. ec Di. cs. 109 4 Charles Apple. .+.es..s0+0+40 116| Edmonton’s Aromatic Pippin. 88 q Chalmers LAT ZC. seeccssvees - §3|Hdler Winter Borsdoffer..... 99 7 Claygate Pearmain. ........... 122| Eighteen Ounce Apples vas 140 Th Copmanthorpe Crab.......... 107 | ER aBeEn’, «24: cmnceee eth. ot 129 at Cornish Gilliflower.......... - 102] Elton Pippin..... owl tee. SRD Be |: Cornish July-flower ..... e+e. 102| Embroidered Pippin...... --- 109 up Cos or Caas....20..-.e+e0..+- 103| Emperor Alexander .......... 79 | Court Pendu Gris...++0..+4. 109; English Codlin........... oa oud ; Court. enduck lat). wsere cso oe 105| English Golden Pippi inen Lie ee Sir egy 2a) Sa ae 105| English Nonpareil.......... 120 ia Court Pendu Plat Rougeatre. 105| English LUPIN es Sb ee a ' Court Pendu Extra......... 105| English Russet.......... ieee + Court Pendu Rond Gros..... 105| English Golden Russet....... 132 Be Court Pendu Rose........... 105 | Epse’s Sweets. 005, see one tas i ' Court Pendu Musqué........ 105| Esopus Spitzenburgh......... 138 i COTTON AET ROSE os 6m aan ewes 105 |2ve: AD DLE ieee ne et ee i Court-of Wick... 0.00... cec8e 105| Fall Pippin......6. 0060. ... 130 if Court of Wick Pippin..... .. 105|/Fall Harvey.........2... Pe ae is Court de Wick........++++++ 105|Fall Pippin........ vad nyy oe | PAE Court Pendu Doré........+. Bale UL CUBO Ss nle eee HERR 4 ode DOL Be ait Cobbett’s Fall Pippin........ ies HEL AWW Aer is st Ry Ae 109 Bed ticl j Cooper’s Russeting........... 144] Fenouillet Gris... 40952 cee, Se: iA RD GNO ees cet rata v-atese ced ewses 71 |Fenouillet Jaunes.......26... 109 PR Cornish Aromatic............ 81) Fenouillet Rouge............. 109 j oanberry Pippin. O0s0)5.sA.ys 106 | Flower.of Kent...........)... 83 i OLIMNSON Pippin we soon ed vanes 106 | Flint Russet........ arsine tate 93 ; Cumberland Spice......+6++. 101 | Flushing Spitzenburgh.. ..... 139 iM Crdinty: Apple iss. seed eesen Lie | Porest Siar eae ORS RAG i Pai Danver’s Winter Sweet....... 108) Formosa Pippin......... Be. bs 1381 Daa TGS. Julien. .., cup eens MOS Wishes oa yi, oe SH . 146 ' aa GOAT OU 100s sv oweneat veseesess LOL) Fry’s Pippin. ................ 105 ees BSLV OL vs cigh vine’ <5 a conte eoeese. 106| French Pippin... .. Re irasene: 62" ae De Bretagne vee. seeoren+++ 129| French Crab: :..20..35 5.400. 109 | iva D Espagne .... vee cece cess 130 | Franklin’s Golden Pippin..... 83 hae Devonshire Quarrenden....... 71|Frank Rambour......... ft Si? MEM TONE. a picciindt aioe aeee Re 107) Garnon’s Apple............. 105 f a Doctor....., cee ons as ba 107| Ganet Pippin. .............. 99 ia BOUIN Lv sy aiuie.s ake SEN eee 107 Gates Apsless3. SE ee - ae Downton Pippin......--. sieee to ee POSEN iS on ean hele ee ORE Pekar e Downton Golden Pippin..... 82)Gloria Mundi........... st, ac), eres PB arity DOWNY. 0.0 cove vere cesecves 113) Glazenwood Gloria Mundi.. 110 tae ; Drap d’Or.... ..-0. see eeee T1| Glace de Zelande...cvrcecss 78 Be ia iit | POD OT. sacielaed Veena ~» 109} Glory of Vork.....e.e00.06. 131 ie | Dundee .... +++ sesecess sees 120 Golden Drop... ccs s ences cece 100 a | ) be 566 Golden Ball..... wad Golden Harvey Golden Pippin... Golden Reinette Golden Russet Golden Sweet Gray Apple Green Bell-flower Green Newtown Pippin Green Winter Pippin Grise Gross Reinette @ Angleterre.. 129 Gregson Apple Gravenstein. Grave Slije Grand Sachem Grindstone Grosser Casselar Reinette... Grune Reinette Hartford Sweeting Harrison Meret08 Cady «i - %5|Red Winter Galdiito.. ebkee - Osgood’s Favorite ..... 1.1040: 89 | Red Calville... veele isiele SMES Owen’s Golden Beauty....... 77} Red Detroit...... echoes). Reeeees OR Apple ise RYZE 110 | Red Doctor osiscedesees « SEY | Oxford Peach.. +sseee+. 96) Red or Black Gilliflower..... - 134 Paternoster Apfel. +++ 107) Red Pumpkin Sweet......... 137 Parmin Royal ose cecerveoe ys 121 | Red Streak... Sere et gris) ) Parmain @ Eté........ oat ere) Red Quarrenien.. APOE eats nay BON. OP ig REELS . 112) Red oe ale wiper Petersburgh Pippin.......... 118 | Red Astrachan.. cE, Age ORS Pennock’s Red Winter........ 125 | Red Ingestrie.. mae 5 PINOT ieisanroaiia wr cae eee eReT | 4/3) Reinette blanche @'Bspagne.« osorESO Pearson’s Plate............... 126] Reinette Triomphante........ 130 Peck’s Pleasant... ........ see. 126 | Reinette d’ Angleterre ...... 112 Pennington’s Seedling ......... 127 | Reinette du Canada Blanche. 129 Peach Pond Sweet............ 91] Reinette Grosse du Canada. . 129 BEG 1 SONS Sv S ID 98 | Reinette du Canada a Cortes. 129 Petit Api Rouge..... BERS ture BLS | Reinette a? Mittoeome bMeUrw ee 129 Pitlip Rieke coe. ceseeseee 113) Reinette Dorée..... HTT aks 107 Phillips Reinette soo 105, Reinette d’Hollande......... 86 Pie Applevese sess Net > « RITLTBG SOND Aga ete 99 Pine Apple Russet... sees sce 93 | Reinettede Misnie........... 99 Pomme @ Api Rouge........+ 115} Rhode Island Greening. . St Ae 128 DR cafes dods ROLY SN 141} Ribston Pippin..... ok ooh RNR Pomme. Grise ...ceeese is see. 124} Rival Golden wee - 105 Pomme de Caractére......... 109 | Round Catshead.. MADE Pomme Royale......... aeeee 125) Royal Pearmain.... 0.00.3... 121 Pomme Rose ................ 115} Royale d’ Angleterre... O81 Pound Royal.......0.cceeees 124 | Roxbury Russeting........... - 133 Pomme Regelans............ 102 | Rode Wyn Appel............ 77 Pomme de Berlin...:........ 105 | Royal Pearmain.... 6.0.0... 80 Bone d, Magi IN PT 110 | Roman. Stem ws nsdn d ORE Pe Sk | POE O25 6 o0isas. AF A OS NUS! On anitem athe ios ee 98 Pomme de Charles........... 116} Ross Nonpareil ........ 0.004, 95 Pomme Finale.. evcew sees. 116] Russian. . : viihie6 Pomme de Laak.. WR EM . 107| Russet Golden Pippin. 112 Pound.. st eeeeeccoeres 127] Russian Emperor... .... EERO. Pomme de Caen... Siew EDO [SGint Aalian. wacom wa 108 Portugal...... tevsereeseeses 120} Sam Rawlings...... sprays Oa Pomme de Neige............. 91! Sam a8 ba Roe pes KRISH TAB ei sino 3a + voce weno’ -». 92] Sack Apple. . wins, squeal Princesse Noble Zoete...... . 105) Sapson......6e...00. 00000... 77 ‘Priestley ...0..00c.eed ewes meee 126 | Sam’s Crab..........0 0 90 Priestley’s American.......+. 126 | Sanguineus................. 91 Princes Harvest, or Early Scudamore’s Crabx 146 French Reinetté ...0r.eeere. 72 | Scarlet Perfume,........... 71 Pumpkin Russet......-.+-+-.. 93) Scarlet Pearmain ............ 96 Pumpkin Sweet coc cerreecess 93 | Scarlet Nonpareil. ............ 120 Putnam Russet....++-++ » Sneed BS Seek-no-further .......... . EOE QUcEN’s cc. see veces ceeeeeee 99! Seek-no-further .....2..-. cee 96 Rambo.... 0... cece er ceteeeees 93 | Sheep Nose........ RAN te - 131 Rambour Franc......+.-+++--. 94 | Siberian Bitter Sweet......... 146 Rambour @ Eté.....+-. goat 94 | Siberian Crab ......0+00 e000. 147 ne SORE Re FERS SRR La HTN RE ca - ie He sate, Se Tree EM SPAT Ocoee rem eee” We rer ae eee ee ee et bee eee eo CESEieE eee 568 Sine-qua-non........+0 +055 Sops of Wine Sops in Wine. ..ceseess Spencer Sweeting.... Sturmer Pippin. ..00 ses esos. 135 Siyre . 0. v0; Styre : Striped Juneating Surprise Sugar Loaf Pippin......... Summer Rose.......... Pere fed Summer Queen Summer Golden Pippititraans Summer Pearmain.... : Sudlow’s Fall Pippin Summer Pippin Summer Rambour........... Summer Sweet Paradise... .... Tart Bough Tewksbury Winter Blush Tolman Sweeting Travers Twenty ounce Pippin Tetofsky Transparent Pippin Transparent de Moscovie.... True Spitzenburgh Twenty Ounce Twenty ounce Apple. Te Warter’s Golden Pippin. .... Victuals and Drink Vandevere Victorious Reinette. ...3.. POPE ARUP CLOT westeveweiled. secs Watson’s Dumpling.......... Whare Reinette Watson’s Dumpling Waxen Apple White Apple Woolman’s Long Week's Pippin Wells’s Sweeting Westfield Seek-no-further. White Bell-Fleur White Bel/flower White Detroit . 142 IZ White Juneating........... White Astrachan INDEX OF FRUITS. White Hawthornden Winter Pearmain.......; Winter Queen Winter Queening Wine Apple . svecsxeutidiued Wine Sap Wine Sop White Apple Williams’s Favourite Wollaton Pippin Woolman’s Long Winter Sweet Paradise Wood's Huntingdon Woolman’s Harvest ......+. Woodstock Pippin Woodstock .. Wormsley Pippin WOON CIE: «0's...» »siemshee od Wyker Pippin Yellow Newtown Pippin Yellow Pippin Yellow German Reinette Yellow Siberian Crab Yellow Harvest Yellow Beli-flower Young’s Long Kecping.....+ APRICOTS, Abricot Précoce.. Puntiin-ouk Abricot Hatif Musqué........ Abricot Hatif | | Abricotier... Abricot blanc Albergier Alberge Amande Aveline Ananas Angoumois | Anson’s Imperial Blotched Leaved Turkey Black Blotched Leaved Roman.. DENNOU os Sucéasealiaaee De Hotlande sco. sve De St. Jean INDEX OF FRUITS. De St. Jean Rouge.. 155 BS Natit, en chubaeea wine 155 BRON 0.09 » oon ne stinoew GE 157 Be Nanay... 00. ction knereeD Double flowering Apricot. ......160 BE POC oan nrgn ARE TERE 154 TRAM TOs sistdarienvcean a9 RIS 155 Dunmore’s Breda....... 20... 155 Du Luxembourg. ...... 60. 157 Barly Orange....06000. cose c. 156 Eariy Masculine .........6.. 158 Eariy White Masculine. .... 159 Fritine Muscateller......... 158 POP dt Bi ccntni dee SRE iss) Gros Présuce...... Ee eM GOT diese Gros @ Alexandrie........654. 155 EOS UNO: s » We APG ROR 165 Grosse Germine,......0. 66.4 157 Hasselnussmandel..... SiR PUTA SOTICE dee inn ws sa Were ie Pints. Moorparis ox viin\s% 682 155 die Marlywinwietinnds /yapehes DIOP 26 LUKE. bP APE POLO Moorpark: .aGseiast ands 2 eee Disco M useh..w.. A OS 156 NDTOT shasta oe BPs AE 154 Oldaker’s Moorpark........... 155 RARE OTL Oo. ans SRP PTGS AS 156 PROT SUG U Ga, ds, acaee Gveab hod MeN 154 BPC 5 ia VaR 156 BAC en dpaseetostaicnven Macias 157 PMO «sna XIE pS HTLK 159 RECO LOTOS8E . 0G s A 15Z. PRCT mca ark ie EEE TS Me 157 PURPLE. <:<: «nina aioe MS 154 Red Masculine....... eA HEB 158 pk errs path i 158 PAM 2k. cate aieons pea Na RNG 167 PROG OL DOLL, vinrmsneriare rn serv nse eT 167 Royal Persian... 0.60.04 50555156 ‘Royal OF ONZE» 0 vei NG Royal Georges serereereeees 156 Shipley’s . s..+.. cows veee seen 158 Shipley’s Large..ee ees ceees 158 Sudlow’s Moorpark.......... 155 Temple's vecsccveceeesseeses 155 Transparent ..oe- pAp MRD, AREY 157 Turkeys... sceeeeceeeeeeees, x 159 eee Pere noe. 155 Walton Moorpark. oress.cree White Masculine.....seeeees. White Apricot.....sssees White Algrersssceeeses Wurtemburgeccccccecsvcees ‘ e@oeeve BERBERRIES. Black Sweet Magellan........ 161 Common: Red... wats setae MSARELGILE SY wdouetetecaes Lo ree Seedless. ese Stomeliess ys avs sickened Vinetier Sans Noyeau....... Corer eeresene Ce rs se eececoe CHERRIES. A Courte Queue de Provence.. Allen’s Sweet Montmorency. . Allerheiligen Kirsché...seees Fate jell Cginmec taal eam eer ee 5.28 Amber Gean ; PLINOT EO FICO TE. - vopteweasthe wile ix ww -o.6 9,0 s.octhtie). AG OL cage inpia arid os gas 3 haba » 253 MC SO POCUIN 5 aaeis, inn yaccpn eeu eno Purple Frontignan.......+.. 236 Purple Constantia......+2+.. 236 Purple Hamburg... ..600. Sere) PUAPCTUCTIG. 2 scp a4 240 Raisin de Bourgugne........ 236 Raisin des Carmes.....sceres 238 Risin dé OUbGs.d. aca cnr twa ++ 208 RUSH GL LSPARUE cr siaen ciste ele 238 Raisin Preécoté...cencss PA ene 155) Raisin CW AWUtriche. . .n0snccies 240 Raisin de Champagne........ 242 Raisin de Frontignan........ 244 Raisin Suisse....ssevceee wee 246 Raisin @Alep...eceesres Re eae tO Red Frontignan......s.e+eees 246 Red Grape of Taurida....... 247 Red Chasselas.......+e+eee. rane Red Muscadine.....csecees oe 247 Red Scuppernong....sseere. 253 BRED MUG Gone i0in ne 2 isis +. 254 Red Hamburgh.......+ sevens 237 Red Muscat of Alexandria... 238 Red Frontignan of Jerusalem. 238 575 Page. +. 246 Reissling Red Frontignansseeseeves. Red Constantig,. tsinnewa8Wiieo4n.246 EHOnIgh BREA, «0.0.0 cardia asinine DAE Roanoke..... «0 ON SONES ee 258 EDULE? as Niele yess omen sage ME ole 236 Royal Muscadine.. rere. wast ojeiettie BIOS x9 9's qeglormarglde Rees Rudeshermerberg.crscrseceves 245 Salisbury Violet, v0s0vsseseve: 20? Saint Peter’s..... fe eaahenel ok eee Sauvignien noir..... ee ee 8 Schwarzer Frithzeiteger....++ 239 Scotch White Cluster......... 242 Schloss Johannisberg......... 245 Schuylkill Muscadell........ 253 Schuylkill Muscadine....... « 253 SEIESONS sniehinnaintt nian 258 Schwarzer... oa sipiaeieh Segar-Bow Grape ....+ 2.008 257 Shurtleff’s Seedling.......... 2907 Sir William Rowley’s Black . 236 Sir A. Pytche’s Black ....... 237 Small Black Cluster......... 236 Smarts Elsingburg.......... 255 Spring Mill Constantia... ‘ 203 Steward’s Black Prince...... 237 Stillward’s Sweetwater. ..... 244 Striped Muscadine.....++++. 246 INRUTUI TET 3. sos ay a iis ors sine oop ose eoD Switzerland Grape....ee.+++ 246 SMUG tae 6 boacene 0-9» we pad ecegeot aubemeelees Masher S "GLADE » mw:1\th mons eee Tottenham Park Muscat..... 243 ADELE IALLIUE. +» sib». » 6 Evins 0.4ys eee To Kalon..... Fae as oe seee BOE ATOUCT «oa «0 eri. ee 237 DP OUIOGE OF oe +:0 a «nin me 237 ATUEC BUTEUNOY << 6% ve me ss fap Oe? Turners Blath.asis..syseeas 240 PAALCTITIING Sen ete o's See He 237 Variegated Chasselas. vecese 246 Variegated Chasselas........ 247 MIO. + esas ss snahehs oh O00 TET AUNGO sos weet as oes ce ORE UF 2a ere SR ee see 240 FOB LT RAA RASA LE sate’ sata Sey Warner’s Black ‘Hamiurgh. 237 Water Zoct Noir..eeecccsse, 239 Water Zoete Blanc........+. 244 Wantage..... RR er VEGA TBI. SAW +039 Ge “3 258 Welscher...... sd rips SET Weissholziger Trollinger. bee 207 | Wests: St: Peter’siv.x..essais 238 White Parsley-Leaved...... 24¢ White Melier....ceecseeeee 241 White Chasselas..ecesrecess 576 INDEX OF FRUITS. Page. White Muscat of Alexandria... 243 White Muscat.. se eeee . White Muscat of Lunel.... j White Frontignan. White Cons kisabien. ee RN White Frontniac......... White Sweet Water..... White Muscadine.. Watite Rokayaaw west White Hamburgh........ White Lisbon... White Portugal...... White Raisin........ Ceeeese ° PARES INIGE 6 PLS speak, Waite a . eeeocee ease ees Wilmot's New Blade Hambur oh Weisser Muscateller. Zebibo..... ooo eeesneeene MELONS, Beechwood... Black Rock Citron.. Dampsha Early Canteloup.. Franklin’s Green F leshed . Green Hoosainee....... Green oa eoeeees Large Germek nae Netted iis ed wee N@imeg....... Rock Canteloup.. Sweet Ispahan MULBERRIES, Black or an tdee Johnson.. Redes. i. NECTARINES, Andersons... Anderson's (of some) Anderson's Round... Aromatic.. Black Murr aa Boston... Broomfield.. Brugnon Hatif. ere eee Weisse Muscaten Pereiuiie: i - eon ° ° 243 9243 3 244 244 244 244 254 244 245 245 245 245 245 245 253 287 244 244 243 508 903 508 506 508 +» 505 . 502 . O07 eso eeese Brugnon, tied at the Stone... 506 505 Page. 508 508 . 505 503 503 505 508 508 - 503 503 503 503 506 506 508 508 508 503 505 504 504 507 505 508 507 . 904 566 504 504 504 505 506 506 502 506 508 508 + HS « Ue 505 505 506 508 508 598 503 505 508 508 Brugnon de Newington...... Brugnon Musqué. Brugnon Violette Musquée.. Claremont. Common Elrugess..eess Cowdray White.... D Angleterre..... Downton..... Duc du Tellier’s..... cease ee 2 a . were ee ewes Dthe BOLE GS. 5 ASTOR Dive Be Lele eter Du Fildeysocvvies Early Violet..... Early Brugnon...ssis.. Karly Newington........ CORY s FBI eereeee eoeee Early Black Newingt Early Black... Elrage. srerete Emer ton’s New ‘Wiite Mairchild’s Fair childs Early. . Fine Gold- Fleshed. Pay Flanders....... § French Newin: ston Golden. ee F Har dwicke Seedling o, Hampton Court erine's Tawny.s. 0. .veaees Hunts Large Tawny.. Hunt's Early Tawny Large White Late Green Large Scarlet $e eee ets Lord Selsea ey’s Elruge.. Ds omner oe Diaek er eee! Lucombe’s Seedling Murrey.. Murry. cccccces New White... Neat’s White... New Scarlet.... Newinzton.... , few Dark New ington. New Early Newington.* Oatland’s. Old Whites....... Old Newington... Old Roman,. GFE SCL ies), Parkin s Seedling... Peterborough (of. some) Peterborou: eh Petite Violette HHitive. Pitmaston Orange....... Red Roman.. Roman. Re ee eee eeee Cenesses Scarlet Ne siningiins i cachie Searletecrercccedsovsesvcssee O ® INDEX OF FRUITS. 577 Page ‘Page. BO? Lil! . wesenineids enesie wee BOS POMEGRANATES. 2Htl’s Nwington.eecessees 508 Bering COU bis saieandewume 508 | Double Ratswels aewinasishhs odie Broad-Leaved Olive..... «eee 548| Belle de Vitry.......se008 60a 477 Common, Olives s,s 0.0 wide oie SAY | PRMDTES 5 0! «54 iasabe avert del oe AQ Long-Leaved.......... sesseeee O47| Belle Beauté. ...scsecceesees 478 Olivier 4 fruit wrrondi........ 548] Belle de OU pe Rae Fe ie Olivier Pleureur.. 3. sis. coe. O48 | Belle Bausse...... a aisiene 3 » 0 i» «0 shborutie Autumn Berzamot.......... Bartlett, or Williams’ Bonchré- Bellissime Supréme.......0. Bellissime Jar BONellOs » sed ot Belmont....... . Belle é pees, . Speer lad Beurré de Capiumont.. Beurré Gris Beurré Rouge... Beurré d@’ Or " Beurré Dorée..... az8 Beurré @dAmboise...... Gieurré du Rov. Beurré d @Anjou.. _ Beurré LANjOU.. Beurré Veri.... Beurré Bose.... Beur7vé @ Felle.. Beurré ad’ Velle.... Bewrré 0’ Amalisnie es ace’ oo INDEX OF FRUITS. Beurré d@ Amaulis.... Beurré d’ Amautlis... Beurré Diel... BEUTTE LOY EIE§ «vhs ce cpt care Beurré Magnifique...+sssee- Beurré Incomparable... Beurré Knox Beurré Kenrick...... Beurré Duval...... Beurré Preble. Beurré Colmar eee eee Beurré Colmar d Rete... Beurré de Beaumont. Beurré Van Mons.. Beurré Romain Beurré de Ranz..... Beurré Rance .... Beurré Epine...... Beurré de Flandre Keurré Bronzée...... Beurré Plengon... on Beurré ad’ Hiver.. Beurré Fortunée. Beurré @ Hardenpont Beurré d@ Hiver Nouvelle... Beurré @ Aremberg.. Beurré de Cambron... Beurré d@ Austrasie Beurré Colman Gris, dit Pré- cel. oe é @ Argenson.. Beurré de Malines Beurré Van Marum Beurré Spence. Beurré Crapaud, Beurré Picyuery Beurré Beauchamps..... Beurré Romain Beurré Blane de Jersey Beurré Curté.. Bourré de Payente.... vms.0»« Beurré Plat Bergaioo... Beurré Blane Beurré Rouge. Beurré Bronzée Beurré or Bonne Laue & Ar- audoré. Se eu Beurré Niell Beurré Sieulle Beurré ad Aramberg Beurré des Orphelins........ Beurré dela Pentecdto Beurré ad’ Hiver de Bruzxelles.. Beurré Roupé. Beur? é de Piques Beurré Gris d’Hiver Nouveau.. Belle de Brussels..... Bezi Vaet. poe Ober. eeteeese ee ee ey easter ese a teseoe eerste eeone Page. 360 360 360 360 360 360 . 361 362 363 363 . 363 . 363 364 364 364 427 . 427 427 .. 529 428 430 433 436 437 . 437 437 . 437 . 438 444 444 450 365 . 365 369 365 367 368 368 371 374 373 . 378 378 .. 380 388 397 - 401 413 423 423 425 425 -. 429 425 426 303 428 INDEX OF FRUITS. ; Page. Beal CHEeri. ... CEO 438 Bezi Royale......... Rae Ts 428 Bergamotte'de Piques....... 429 Bergamotte a’ Hiver......... 429 Bergamotte de Bugi......... 429 Bergamotte de Toulouse ..... 429 Bergamotte d’Hollande ....... 430 Bergamotte de Fouégre....... 430 Bergamot @ Eté......... » .- 333 Bergamotte d@ Angleterre.. 333 Bergamotte Suisse............ . 367 Bergamotte CRU SiS: NR POG Bergamotte Crassane........ 375 Bergamotte Sylvange........ 433 Bergamotte de la Pentecote.. 425 Bezi de Chaumontelle........ 433 BOLU WLOCHASSCY 62 bt EYRE 435 weet de Chasserie e202 SNP) 485 Berle Le SETSEY Poe eee Mewes 448 DCUUCRIINDS iy e8 VINO R RU Oe BOT Bezi de Montigny............ 368 Bezi de la Motte............. 368 Bein Armudi. wc. veces Berea ols) Belle de Flanders......... Pe UNDSG Patle=-Lbcnanve’s UE ONES Beki 357 Bezi Chaumontelle trés gros.. 425 ASO Sees Liat I FS 369 Bloodgood..... PESAT, 2S ae Bleeker’s Meadow ........ see. 355 Black Worcester... ......-... 429 Black Pear of Worcester..... 429 Bon Chrétien @ Eté........ .. 84y Bonne de Keingheim ........ 345 Boucgtias sss sins tr OM 355 Bose’s Flaschenbirne.......-. 358 BeGrve? RLOUBE Toes I HAS 366 Bon Chrétien Fondante....... 370 BUNWELIAO So 2 27> PIE AE 378 POUCcne IVOUBETIC tae ct ot eed 386 Bostic 2 sins 535 RG 386 Bose ASE reel ORES Set 386 BOSC CL PF EOR TELE 3 6 Bostow Lpar gn eee 392 Bon Chrétien @ Espagne. .... 430 Bon Chrétien Turc.......... 430 Bourgermester ....eseereree. 448 Beane der Malines 2 PA OO 450 Brougham .... ..-. eee. eeeees - 854 Brown Paurre: <2 ts ses Aare 357 Brocas Bergamot... s+. +206 366 Braddock’s Field Standard. 396 Pereomi Patol ke ee aes BrP ue: Si Bretagne le Cour...+.++ vas hdd Brown St. Germain. Pena Yi, Brande’s St Germain......... 448 Pane wes rele erate 355 BUfUM ccc ccecececcees Pari 73) lage Hee eae ee a ee pa ue aA 370 BOR PREETI ALTOS. Prjaleuf «oe eo VP eves Caillot Booed Ete. poweg Sees Capimmont «scene a AE Calabasse Bose..s.e.+ AS ROD Ci oe 2a-ans tere oateeea eet Od Gash eaL oie win -sinvasetaen eee Oe Caleb asse Ned A 398 Long GT CCN coins 2k 035 States 418 TROT DRELUIE erin wis Fibs otters 423 Lord Cheney’s..+.+- 584 Louise Bonne de Jersey Louise Bonne of Jersey Louise Bonne @ Avranches.... Houise: Bonne... 1.1% do Sve oes d Louise Bonne Réal....:.. MOCKS a0 RAT P Soa Locke’s New Beurré Madeleine, or Citron des Carmes Madeleine Magdalen Manning’s Elizabeth Marianne Nouvelle..... Marie Louise Nova Marie Louise the Second. Marie Louise Marie Chrétienne......’. Marie Louise Nova Messire Jean Blane Messire Jean Dorée Milanaise Cuvelier Mon Dieu Monsieur Jean ..... Monsieur le Curé Mr. John. Muscat Petit. ......, Muscat Robert.. , Muscat Fleuré Musk Robine Muscadine Musk Summer Good Christian Napoleon “: PNR, 6 ke iets New York Red Cheek New Autumn cove New St. Germain. ...... Nélis d? Hiver Vo. 8 of Van Mons E07 os Sonor cane tds DOR mises von BAL B Oxford Chaumontel.... Passans du Portugal Paquency Pailleau 346 401 one. 402 415 418 444 « 447 450 401 333 . 345 «+ 367 - 433 342 404 406 «. 402 INDEX OF FRUITS. Perdreau Ra. Petit: Muscat: soi 200) hae. Petit Rousselet...... Pennsylvania Philippe de Péiques..... Pine Pear Pitt?’s Surpasse Marie Pickering Pear Piper Poire des Tables des Princes.. Poire @ la Reine Poire de Chypre . Poire Sans Peau Poire de Rose Petre .Neige ) 2c cbr es Poire de Seigneur Poire Monsieur Poire @ Amour Poire de Louvain....... Poire Truite Pope’s Scarlet Major ......... Pope’s Quaker ag Pound Prince's Sugar Princes Sugar-Top Princesse de Parme Princess of Orange Princesse @ Orange Princesse Conquéte Précel PRC CN SP COTS asada ini eee Queen of the Low Countries: ., Queen Caroline Quilletette Real Jargonelle mead -Muscadel 200% sczieg Red Cheek eed BORETE we we eect ead Red Doyenné Red Beurré ee INDEX OF FRUITS. 585 Page ‘ a Page. Reine des os Bass wcen (eee A06) Striped Germain wane, ae 447 Reine Caroline. .............. 408| Striped LORE GCS 8 . 419 Reine des Poires..... 2.0. 0005, AOSV SEAUN TON Osc shor en SR 64) Red-cheeked Seckel SS ea ALON Stee ar Pear essa. Sank 330 PRED UNLIN,...., So: brats Base 444) Supar Tops%):-2ae seen ee ee 344 Rousselet Hatif atone ssee.se. 343] Summer Berzgamot.......... 04 333 Rousselet de Rheims.......... 343| Summer Bergamot........+++ 333 Rousselet. ..+.-0e0-seessees.. 343] Summer Doyenné.....6 20 ve. 336 BES EROS IIE owe a 30:4 deanna 345 | Stipréme . os... s+ as REO 339 PLR? DODGE casein woe svve' 401 | Stmmer Beauty... ..sieds 339 Roi de Wurtemberg. ......... 437| Summer Portugal... .... sss 342 Rousselet de Meester ......... 409;/Summer Franc Real. ..... Lone MeRSiazer sg ok ee SOE 410|Summer Rose...:.....00% ee POULT ISON 5 swsixi dia Cen, 422| Sucrée de Hoyerswerda. . 346 meeyel Tairling «svi euda 429| Sugar of Hoye TSWOTAM. vee. 346 Robert's Keeping RES Sr ae ADS) SHON. L HOTA ee eres ee 346 Saint Sampson.......... ++.. 337}Summer Bon Chrétien..... é ce BRS Saint Lambert. .............. 337] Summer Good Christian...... 346 ROE LE sic sian, Be Bee 339|Summer St. Germain.. .a..... 347 Sanspeau or Skinless........:. 845] Sommer Bell.......cecesee0. 347 Re) V7 677, ows eek awe eo. 846| Sucrée Dorée..... 1s Mae VN Saint Germain de Mantdn --- 347|Superfondante....eeseeeee cee. All OUI C, sore n puane. ideo onl RUNS 438|Sullivan....... Fee Per voce eo Saint Germain Jaune........ 446) Surpasse Marie Lonise. -.. 404 Revich Bergamot... sii avers 333|Surpasse Virvalieu............ 416 Schine und Gute vives. 20% 353 Surpasse Virgouleuse. a rennet A Sept-en-gueule.. sc. cece cece 340 | Swiss Berganiot...c.c.eseece 367 BSE. iitann:. oe Se ee ae 415} Sweet. Summer. ocivdas coves 889 Seckle.. sera ee i ehle POWs eS. es kee ell, Seigneur of Fiver: cximawte Bes 425 Sylwanche Vert A Hivers «60 8e Shorts Saint Germain....... O47 | Sylvenge..aiewil. seawaaitls rnd WIE eon Sih os THUS T ES EME | BOR o ied. cosas codees 415 chia EEE Le jahoe ARO ICING. oy Secs svederctewe cde 429 CG aa is wena a hai we 345| Thorny Rose..... iavws «oe ue Say, ET AER cage ane ee eeeee 415]} Thompson’s......... ee eee Smith’s Pennsylvania........ 404] Trouvé de Montigny......00 368 BE LOT hie RO BUG TE TOU PEOTsia ah vanes socovees 389 Sommer Apothekerbirne ...... PE CIO wes os 30 hes Wav HO ceeds Sommer Gute Christenbirne.. 346| Urbaniste.. .....cccceeseeees A417 Souverain.. seeeeeee.. 444) Uvedale’s St. Germain......... 448 Spanish Bon C: hrétien cece eee. 430) Dvedale’s Warden..eccresece 448 Spice or Musk Pear ......... 343) Vallée Francne...... 42 ee SAG Ess .. 2 Sette. 430| Van Mons, Wo. 1218.° 372 St. Jean . Han e SR te cae RO WU tne licen cones pe 378 Si. John’s Pear. ee ee seeeee 330| Van Mons, Wo. 154. ?.4BEH St. Jean Musquée Gros...... 341) Van Mons, JVo. 889. VES All St. Germain @ Eté ....0...0 5. 347|Van Buren....... oa. ee Sa cn Gel «one Ren 378 {Van Mons Léon le Clere...... 419 DR OVILDEL oo i wacisn ake BI Care 378 | Van Mons, No. 1238........ 376 Ses Michel Dore. eed .vbes docs 380 | Vermillion @? Hlé......0. «7 a0 MieGhislain (62... «nee Tn Ses 410/ Verte Longue........ re ee a te! URATIOUG spies dati seees 411| Verte Longue Suisse, sue 446 St. Germain IN AGS ee SHES 441 Verte Longue Panachée.. A419 SteGermain......... ses reeeee. 446 Virgalien. sors 0 area NTS 416 SABES St. Germain Gris ..-.....66+ 446 | Virgaloo......cecesseveee sss 398 St. Germain Panackée.,..... 447| Vicar of Winkfialleiienn eacge 448 RANI Lly sm occ eee wd LSI RU) PMP ONIONS. saws conn ao vve Rbk - 456 Stevens’ Genessee.... eee e.. 412] Warwick Bergamot, vie BIB Stephen’s Genessee..++e...... 412| Washington...ecesessceceeas 422 nanan 586 INDEX OF FRUITS. Page. Page. Weisse Herbst Butterbirne.... 378| Brignole...cecseveeeccees cee. 287 White Doyenné... 378 | Brevoort’s Purple.......s.0.0. 209 White Beurré 378 | Br evoort’s Purple Balmar.... 289 b 378 | Brevoort’s Purple Wash vington 289 334 | Brignole Violette 347 | Buel’s Favorite Williams’ Early 348 | Bury Seedling William the Fourth OPT BM as sswe seeded eho eae ! 421 | Catalonian 421 | Caledonian 429 | Caledonian 432 433 - 434] Chickasaw Plum.........e00 445 | Coe’s Goldea Drop 450 | Coe’s dinperial 451 | Cooper’s Large 451 | Cooper’s Large Red SENOS ‘ Escher 401 | Cooper's Lar; ge Almerican.... bast ri 492 (Columbian 2232 testiaserottnd’ y 378 | Columbian Gage 366 | Corse’s Admiral.......s.s000. 422 | Corse’s Field Marshal......... Corse’s Nota Bene............ 2 Goe's hate: Redisszcicrcecki ti Common DaMson.essccvesecs : Common Quetsche.ce.ccrcees Abricoté2 de Tours »-+. 272/Common English Sloe Abricotée 2 Pawetehees 12 54x0nicae5 2 adgh ; Cruger’s Scarlet Cruger 8 inten DOGO AREA Tt Se : Amber Primordian Sacer s Seariet t Capes ive ‘ American Yellow Gage...... 7|Dana’s Yellow Gage American Wheat DS OTOP Das e Loe ees os Oe Apricot 2| Dauphine Apricot Plum of Tours 72| D’ Avoine Autumn pee Dame Aubert Blanche.... Dame Aubert Jaune.... ces. 3|D Amérique Rouge Damson Blue age. Black Perdrigon Blue Perdrigon Blue Pain igon Black Damson hd Ce i eee eee. oo rire De 1 | Denniston Redscasscc. er hare ee Denniston’s Albany Beauty... Denniston’s Superd MOR YOM SEP ELITE. ee ieee 315 Diamond.... 298 Rewer’ s Washington & Dea pree: Viotete ees ape 295 Bruyn Gage 76 | Diaprée Rouze 298 Bradford Gage : Die Violette koéning Claudie. 308 Brugnon Gage........ : Downton Imperatrice INDEX OF FRUITS. RT ‘ Page. eBomine Dull.......cesc.ssese 296 Double-Flowering BLOC o viene 316 Double-Blossomed Plum...... 316 Map COr. 05th enna beakese RO Hi Ch Prete. ons xinne eine Kye BOG Dutch Quetzen..... Pode hinn 296 Duane’s Purple French....... 297 Dwarf Texas Plum......4...: 263 Barly Vellow......eveceseee 279 BETTY SCOTT CL acs i wee nn oARpaareen ord 294 Early Damson.........+. He uw, $9 Early Orleans........ nis p/oetverqgaya Barly Moroccos.cesasvesesen 306 Early Black Morocco......-. 306 Barly Damdsk..vcevececsees 306 Barly Tours. +severvecs eeeeee 307 Marly Vrolet ss. 6.vevesivewe 307 Early Royal...... qarewisle aistis 313 Egg Plum..... se eeeee ss ceee: 200 BTCV «6 ose cece cece ue oreiennecins 299 Elfry’s Prune.sscceccevecess 299 Gamerald Drop »» « «sisasielee. asin 21D Fair’s Golden Drop. ei syaraieW aie mute “PRAISIANE GALE. ith: wind oman LIS WNT ITO GS wasnt bly "hinting SA hes Le 312 PpaSUCTIMANGIN T oe vy imwiy Sy cvveny 299 Franklin..... 1, seuloie Dhconbh teats tess Stee EMBOSL Cre Ons 4 5,010 vid paclarareih ate - 300 MUOSE TCU is wb 66 aie eo cn Sk dee CeeVIN AN GOZE.. + 0). 5 vip: seeee 273 CVINON PTUIRE« v6004.0 4 +04 enn oe PGPIOTT ETUMES +. onraceblieaid xaanaracti ERMaStOI'S Marly. « seaweeds sicher tO PEOIRCT AGO LEs 60s ve n% sin nabs qe 0d Gonne’s Green a eijets a ++ 288 Golden Cherry Plum......0.s« 295 PPTL A ye o's oie oa din hee 46 edna AENCCN GOPG. 05.6 6's sp mmplante one Grosse Reine Claude......... 276 AETOSSC TROTILE « ou 0: y1a'p ows ’aele anion tO Grosse LUtsanté..c.ec.essees 286 Grove House Purple. «2. +++. 299 Grimwocd’s Early Orleans... 304 Gwalsh.....s+ ee eg wa At eek s 301 diamipton. Court. «+ + +S ehieish sini oe RAIN a As 6 4)s14.0'sie oa Ripa eeepeiase a. Holland Prune.......00. Seimeycoill aris. LUD 6.5 apenas ag Al aca 301 Howell's Early.........+. 6 lkeugsi ne Howells LAr gess.ecceciessoas 306 Hudson Gage........ Bs ae 277 Huling’s Superb......., seeeee 277 Ickworth Imperatrice......... 302 Imperial Ottoman...... seeeee 278 Imperial Gage........ toelees 278 Imperatrice Blanche. .+++.++.. 285 Impériale Blanche-.+ersvee. 25 PMPETAICE « «+ +4000 0¢in0'8 soe, 290 Impératrice Wiolatig a ahaa OR Page. Imperial Diadem, ooeeeveeees 298 Impératrice Violette......... 310 Imperatrice Violette Grosse.. 310 Imperial Violet..... 9 Widely oedg ee: Impériale Violette.......++«. 312 impériale Rouges ...e.0-ees28h2 AEN CTLOL Cs.» +0. ne aeiny als} xaui Bre Isleworth Green Gas Osaka seston 276 MEAG A 5 4%: seis ys orcas ted oy De Ttalian Damask...... 079 Gt at OOD Italian Damask........0+ sia 2h Oe dannie HAtive, ...ssiaadeayeeD Jaune de Catalogue. eeeeeeee 279 PRB CIAON. «xox + csmivadne nda Jenkins’s Imperial. ......0+0« 306 EOY862"9, PHU » 6:5 nuns ivigeia asin BHT MOGs one cern ee rdesical, . 306 Knighis’ Large Drying...... 281 Knights NO. 6... 002s eaweae sxe GOL Lawrence’s Favorite.. ....... 280 Lawrence’s Gages: ccc ssuseee. 280 Large Green Drying.......... 281 Large Early Damson. ceecees SOL Large Long Blue. ...+........ 309 DAGONDATC sss ores e's ox xs vires 303 Long Scarlet ee 22 no seboalisarahe AGUS PHU DIE. v.06 ir exetince Ty aude Monsieur Hatif. . * $:eiapeiathtteleee ane Monsieur Hitif de Montmo- TORCY aa as. .wemieaginy tiethgcadb rs 304 Monsieur Tardif. wimps feast MARTOCC » s 3s egamntions coseee 306 TS Oe ee eee 282 UvioropGlan' . , sists jace.bapetgia is Syne MEUTODOLON scala hss