\ . / 6 • 1 >5 5 rh: w ■i^4'J 5 •n, 0 O- V .' ;. no. I fj ■.',' Z,xi '•’, Y*-,- W-- V / ’A. ;i A ■ lb A liOOK FOR EYERTRODY. THE AMERICAN FRUIT-BOOK; CONTAINING DIRECTIOA^S FOR RAISING, PROPAGATING AND MANAGING FRUIT TREES, SHRUBS AND PLANTS, WITH A DESCRIPTION OF THE BEST VARIETIES OF FRUIT, INCLUDING NEW AND VALUABLE KINDS. anil lllnstrat^ir WITH NUMEROUS ENGRAVINGS OF FRUITS, TREES, INSECTS, GRAFT- ING, BUDDING, TRAINING, &c. &c. BY S. W. COLE, EDITOR OF THE NEW ENGLAND FARMER, LATE EDITOR OF THE B03T05 CULTIVATOR, AUTHOR OF THE AMERICAN VETERINARIAN, AND FORMERLY EDITOR OF THE YANKEE FARMER, AND farmer’s JOURNAL. NEW YOEK : C . M . SAXTON, BARKER & CO., No. 35 PARK ROW. 18C3. Entered according to Act of Congress, in the year 1849, by S. W. COLE, In the Clerk’s Ofhce of the District Court of the United States for the District of Massachusetts. Mr. Ernst, of Cincinnati, O., has politely furnished, for this work, a list of fruits adapted to that section. Mr. Elliott, of Cleveland, O., has furnished a list adapted to that region, selected for this work, by Prof. Kirtland and himself ; for which we are under great obligations. When their opinions vary, the preference of each is indicated by his initial. The above are two distant and prominent sections in the West. We copy the list of Mr. Barry, of Rochester, N. Y., from the Genesee Farmer. The Engravings in this work have been done by Mr. S. E. Brown, a skilful artist. We have occasionally made remarks on the hardiness of fruits in Maine, as we have a specimen orchard there, where we try many varieties. The outlines of apples and of pears contain the name within them, excepting when two outlines are connected, and then they are marked in the outline, or pointed out in the context. The outlines of cherries include numbers, correspondent with the number of the fruit they represent. J3J4CJI . Stereotyped by GEORGE A. CURTIS; BSW ENGLAND TYPE AND STEREOTYPE FOUNDBRY, BOSTON. PREFACE. In our early childhood, we joyfully feasted on fruits, both wild and cultivated, and from that time we have regaTded them as “pleasant to the sight and good for food,” ranking among the most delightful and valuable productions of the earth. In our boyhood, we anxiousl watched the newly bearing trees, and became familiar with hundreds of varieties of fruits, and could select each from a promiscuous heap, and define its name, character, and location. This early discipline of the mind has been highly advantageous ; and the love of fruits, and a pleasure in their cultivation, have “ Grown with our growth and strengthened with our strength ; ” and the subject never tires, as it is rich in variety, vast in extent, and every season brings something fresh and interesting, as new fruits are continually springing into existence. We have long conducted journals in which fruits have been a conspicuous subject, and this has opened a wide acquaintance, and an extensive correspondence and interchange, with numerous fruit growers, in different parts of the country ; and our observa- tions, when visiting orchards and fruit gardens, have afforded us peculiar advantages, in seeing trees in various locations, and under different management. We have, also, constantly in- spected one of the largest markets, in a reg'ion of the greatest variety and extent of fruit culture — a wide field of experiments on natives and exotics — and, owing to varying seasons, and precarious crops, inviting productions from all parts of the country. The exhibitions of the Massachusetts Horticultural Society, one of the most enlightened and efficient associations in the world, we have long examined ; and we gratefully acknowledge the politeness of officers and members of this association, for numerous favors. By the perusal of the various agricultural and horticultural journals, we have been apprised of all new and excellent fruits produced in differ.ent sections, and the prevalent opinions concerning them. These advantages, with diligence and zeal in turning them ho account, with our own practice from early life, in the pleasant pursuit of growing fruits, and in raising and managing trees in the nursery and orchard, may justify us in offering this work, as the result of long experience and extensive observation, combined with tli« opinions of a great many of the most intelligent fruit growers, and able pomologists, in the country. Our object has been, to furnish a book adapted to the wants, and within the means, of every family iu the country — emphat- VI PREFACE. ically a work for the million — containing all the practical information necessary for the production and successful manage- ment of trees, and the selection of the best varieties of fruit, in order to excite greater attention, both in cultivator and consumer, in raising more and superior fruits, and in their extensive use as wholesome food, an improving ingredient in various culinary preparations, and not only a harmless, but a healthful luxury. It will be found valuable in the family, as a branch of science, far more useful than subjects that are foreign to the practical purposes of life. Nearly every variety of excellent fruit is cultivated in this region. For the peculiar character of new kinds, in distant parts of the country, and some others adapted to particular loca- tions, 'we rely on judicious cultivators in such sections, and our authorities are often quoted. This manual has been condensed from a collection of materials sufficient for several volumes, containing the substance of the whole. This has been a more laborious task than the prepara- tion of a voluminous work. A prominent feature is a preference for native fruits ; and we have introduced many new and valuable kinds, a number of which (some of the highest rank) have never been known to the public, excepting by our distributions and notices. We have endeavored to discriminate between fruits that are excellent, indiiTcrent, and poor. It avails but little, to give hundreds of kinds, all “excellent” — “fine” — “desirable,” &c., when not one-fourth are worth cultivating. It leads the inex- perienced into a labyrinth of confusion, vexation, and disap- pointment. Although this book is of humble pretensions, both in size and price, yet, owing to its comprehensive style, and» economical arrangement, it contains a large amount of matter, describing the most valuable fruits, with a discriminating view of some of less importance, and a cautionary account of a few that have acquired a name beyond their merits. A work of this character is very liable to criticism, as fruits vary greatly, from climate, season, location, soil, management, and various incidents; r.-Ies, also, vary materially. We give general characteristics and^habits, aware that there are many exceptions. We shall be happy to receive opinions on any subject in this work, confirmatory or exceptive. Also, specimens of fruits, scions, &c., of new and decidedly superior varieties, from any section of this country, or from more distant regions, will be very acceptable, and duly aclmowledged. S. W^ . COLE* Chelsea {Quincy Hall) Boston, ACKNOWLEDGMENTS. We have, at various periods of our life, received instruction from numerous works, domestic and foreign, on the subjects embraced in this work ; but in its immediate preparation, we have depended — next to our own experience and observation — mostly on the intelligent cultivator and able pomologist of the present time, and on recent works of the highest authority, a few of which we name : — Fruit and Fruit Trees of America, by A. J. Downing, New- burg, N. Y. The Grape, by J. F. Allen, Salem, Ms. ^ Magazine of Horticulture, (monthly,) by C. M. Hovey, Cam- bridge, Ms. Horticulturist, (monthly,) by A. J. Downing. Insects Injurious to Vegetation, by Dr. T. W. Harris, Cam- bridge, Ms. New England Fruit Book, by the late Robert Manning, revised by .Tohn M. Ives. Fruits of America, (bi-monthly,) colored engravings, by C. M. Hovey. Family Kitchen Garden, by Robert Buist, Philadelphia, Pa. Western Farmer and Gardener, formerly by Rev. H. W. Beecher. Albany Cultivator, Horticultural Department , by J. J. Thomas. American Agriculturist, by A. B. Allen. Genesee Farmer, Horticultural Department, by P. Barry. Ohio Cultivator, by T. M. Bateham. Report of the Ohio Fruit Convention, prepared by F. R. Elliott, Prairie Farmer, 111., by J. S. Wright, and J. A. Wight. New England Farmer, Old Series. Boston Cultivator. Massachusetts Ploughman, by Wm. Buckminster. Farmer’s Monthly Visitor, by ex-Governor Hill. Maine Farmer, by Dr. Holmes. Michigan Farmer, by Rev. W. Isham. Besides the above, we have added to our means and sources ol information, by access to all the agricultural and horticultural journals throughout the country, as well as many which are pub- lished abroad, including various books which have appeared since the present era of agricultural and horticultural improve- ment. We are indebted to numerous fruit-growers, and nurserymen, for various favors, such as specimens of fruit, scions, trees, vines, plants, &c.; for the communication of facts and opinions, person- ally, by correspondence, or through the public journals ; and to many whom we have visited, for an exhibition of their orchards and fruit gardens, and for the detailed accounts of their experi ments and observations with v T.ich they have kindly favored us 8 ACKNOWLEDGMENTS. To have inserted the names of the numerous class above named, together with such compliments as they deserved for their generosity, their skill and interest, in this noble science^ would have required an amount of room, which, though cer- tainly well employed, would not, perhaps, have been so useful to the general reader, as the matter which, thereby, must have been excluded. We give a few names, mostly as a matter of economy as to room, saving us, through the work, frequent repetitions of the whole address. This we have done, generally, without per- mission ; but we would simply remark, that no gentleman is responsible for any views which we have expressed ; as, in his particular lopation, as well as from other varying circumstances, he may have found ditferent results from those which we have given. Allen, J. F., Salem, M; Barker, Dr. S. A., pTlcConnels- ville, O. Barry, P., Rochester, N. Y. Beecher, Rev. H. W., Brook- lyn, N. Y., late of Indiana. Buist, Robert, Philadelphia, Pa. Brinckle, Dr. W. D., “ Byram, H. P., Bradensbiirg,Ky. Cabot, Joseph S., Salem, Ms. Colton, Samuel, Worcester, Ms. Darling, N., New Haven, Ct. Downing, A. J., Newburg,N.Y. Downing, C., “ “ “ Dodge, A. W., Hamilton, Ms. Eaton, L. C., Providence, R. I. Earle, John Milton, Ed. Spy, Worcester, Ms. Elliott, F. R., Cleveland, O. Ernst, A. H., Cincinnati, O. Fowler, S. P., Danvers, Ms. French, B. V., Braintree, Ms. Goodale, Stephen L., Saco, Me. Haggerston, David, late far- mer and gardener to J. P. Cushing, Esq., Watertowm. Harkness, Edsom, Peoria, 111. Hall, Moses, Portland, Me. Harris, Dr. T. W., Cambridge, Ms. Hodge, Benj., Buffalo, N. Y. Holmes, Dr. E., Winthrop, Me. Hovey, C. M., Cambridge. Humrickhouse, T. S., Coshoc- ton, O. Ives, J. M., Salem, Ms. Johnson, Otis, Lynn, Ms. Kirtland, Dr.J.PhCleveland,0. Kittredge, Dr. Rufus, Ports- mouth, N. H. Idttle, Henry, Bangor, Me. Longworth, *N., Cincinnati, O. liovitt, J., 2d., Beverly, Ms. Macondry, F. W., Dorchester, Ms. Manning, Robert, Salem, Ms. Newhall, Cheever, Dorchester, Ms. Pike, A., Watertown, Ms. Pinneo, J., Hanover, N. H. Pond, S., Cambridgeport, Ms Reeves, S., Salem, N. J. Richards, E. M., Dedham, Ms. Shurtleff, Dr. S. A., Brookline, Ms. Springer, Rev. C., Meadow Farm, O. Tabor, D., Vassalborough, Me. Teschernacher,J.E., Boston, Ms. Thomas, David, Aurora, N. Y. Thomas, J. J., Macedon, N.Y. Walker, Samuel, Roxbury, Ms. Wendell, Dr. H., Albany, N.Y. Wight, Dr. E., Dedham. Ms. Wilder, M. P., Dorchester, Ms. Weller, Dr. Sidney, Brinckney- ville, N. C. Williams & Son, A. D., and A. D. Jr., Roxbury. Ms. INTRODUCTION, OR EXPLANATORY, Fruits are generally described in familiar language ; a fe'vv technical terms, only, are used. The position of fruits, as represented by engravings, is stem upward, as it usually hangs on the tree ; yet, in description, the stem end is called the base or bottom, as it is next to the branch or tree, and the blossom end is called the top, summit, crown, apex, or eye. Sizes are expressed by comparative terms ; as, extremely large — very large — large — rather, or tolerably large — large medial — medial — small medial — rather small — small — very small — extremely small. These form a gradation of sizes. Forms of fruit are multifarious, varying, all the way, from one extreme to another. The following figures and remarks will aid the inexperienced. Round. This simple form is most common to fruits, and other substances. It is the basis on which other forms are calculated. Figure 1. White Museadine Grape. Slight deviations are Roundish^ as the peach on page 178. Appleform is the most common modification of the circle. The base or stem end is the larger. Fig. 2. Baldwin Apple. Fig! 1. Fig. 2. Fig. 3. Fig. 4. Round, Appleform. Pearform. Oval. Pearforniy or Pyriform^ is the reverse of appleform, as the case is the smaller. Fig. 3. Andrews Pear. Pears generally taper more to the small end than apples. All other Forms are modifications of these three leading forms. Goal, the circle modified or elongated lengthwise. Fig. 4. Smith's Orleans Plum ; White Muscat Grape. Flat, the circle elongated crosswise. Fig. 5. Briggs’s Auburn Apple, Rambo Apple. Oblong, the height greater than the diameter. Fig. 6. Portei Apple ; Coe’s G Wen Drop Plum ; Portugal Quince. X INTROIKJCTION, OR EXPLANATORY. Flat. Oblong. Ovate Obovate. Ovate, the form of an egg ; the base the larger end. Fig 7, Williams Apple ; High Bush Blackberry is long-ovate. Obovate, ovate form reversed. Fig. 8. Osborn’s Summer Pear Blue Imperatrice Plum ; Cranberry, page 279. Conical, tapering much, and straightly, or nearly so, to the top or calyx. Fig. 9. Burr’s New Pine Strawberry. Turbinate, top-shaped. Fig. 10. Dearborn’s Seedling Pear. Fig. 9. Fig. 10. Fig. 11. Fig. 12. Conical. Turbinate. • Heart-shaped. Angular. Heart-shaped, shape of a heart. A form peculiar to cherries. Fig. 11. Elton Cherry. Angular, elongated diagonally; one side the lower, the other the higher. Fig. 12. Newtown Pippin. A combination or modification of these forms, is expressed by a combination of these and various other terms ; as, roundish-flat, flattish-rouud, flattish-conical, roundish-conical, oblong-conical, roundish-ovate, oblong-ovate, obtuse-pyriform, acute-pyriform, obovate- pyriform, turbinate-pyriform, roundish-pyriform, flattish- roundish-conical, roundish-acute-pyriform, obtuse -heart-shaped, acute-heart-shaped, roundish-heart-shaped, &c., &c. Calville-shaped, prominently ribbed and irregular. Ribbed, having moderate protuberances on the sides. Undulating or Waved, having very gentle swellings on the sides, or in the cavity or basin. Colors of fruit are described in terms so familiar, that they need no explanation. They should represent the fruit as it ap- pears when ripe or perfect for use. The Stem is also called stalk, and the hollow in which it is set is called Caamty, Avhich is of various forms INTRODUCTION, OR EXPLANATORY. XI The Calyx is the remains of the blossom, and the parts of it are called segments. The calyx is generally in a depression or Basin, which is of various shapes, and is smooth, waved, fur- rowed, plaited, or notched. Suture is a hollow or furrow in stone fruit, extending length- wise round, nearly round, mostly round, half round, or partially round it. It is peculiar to peaches and plums. The Time of Ripening, in this work, refers to the latitude of Ms., or this region, which is nearly the same as CentraT and Western N. Y., Mich., and Iowa. In the Southern parts of Me., N. H., and Vt., fruit ripens 10 or 12 days later ; in the Northern parts of those States, 3 or 4 weeks later. In the Southern parts of Ct. and N. Y., arid Northern parts of N. J., Pa., O., 111., Jnd., &c., about 2 weeks earlier. In Southern N. J., Pa., and Central O. , Ind., 111., and Northern Mo., 3 or 4 weeks earlier. The time is a little earlier in the same latitude Westward. Location has great effect. (Page 61.) The time of fruits, of other sections, has been estimated by comparison with well known kinds. Mostly, time is given from our observation for several years. Tables of Fruit, pages 138, 175, 200, 220, 238. Common type, dessert fruit, as Williams apple. Italics, cooking, as St. JLaicrence. Part in each type, for both purposes ; and best for that indicated by the first type, as Foundling', best for the des- sert ; River, best for cooking. In this way, it may be shown that a fruit is almost wholly for one purpose or the other, as Sum- mer Pearmain, mostly for the table ; Red Astrachun, mostly for the kitchen. Fruits equally good for either purpose, have Italics in the middle, as Cole’s Quince, Mon a?nei Sweeting. In the column Market, the fruits are numbered as preferred for market, as 1 the best kind, 2 the next best, &c. Tne trees are generally vigorous and productive, and the fruit large, fair, of good appearance, or showy, and the quality excellent, or tolera- bly good. In the column Home Use, the fruits are numbered as preferred for the private garden or home consumption. They are of superior quality, but not always large, nor are the trees always vigorous and productive. Some kind^ are good, only as taken from the tree, as the Early Joe apple, and some are too tender to bear transportation to the market, as Fastolff Raspberry, Coolidge Peach, and many others. In numbering fruits, both for market and for home, care has been taken to select such as ripen at different periods, so that an assortment will give a succession through the season of that species of fruit. In selecting the best apples and pears for Summer, Fall, and Winter, those for each season are marked distinctly. The column Quality, shows the quality of fruit, on a scale from ’ the veiy b*est, to 10 the poorest, and should be read No. 1, 2, ni INTRODUCTION, OR EXPLANATORY. 3, &c., not 1st, 2nd, and 3d rate, which is very indefinite, ai there is a wide difference between 1st and 2nd rate ; and A 1, B 1, A 2, &c., is a confused mode, difiicult to understand and apply. The quality is for the purposes indicated by the tjq)es, as dessert or cooking, and our mode of expressing it is simple and definite. Column Hardiness^ shows this quality in fruit, as to rotting, running from 1, very hardy, to 10, very liable to rot. As to Quality, Tastes vary very much. Many men, and writers on fruit generally, prefer a smart, vinous, or Cham- pagne flavor, such as the Dix and Beurre de Aremberg pears, and some even admire the still more acid Brown Beurre, also white- fleshed vinous-flavored peaches ; while some men, and most woinen and children, the great majority, prefer sweet or mild luscious fruits, such as the Seckel and Winter Nelis pears, yel- low-fleshed, sweet, rich peaches. Who shall decide, when Doc- tors of Pomology would prescribe for those who are sane, and need no advice 7 A taste for acid or smart-flavored fruits is nat- ural with some, and it may be acquired or increased, by the use of stimulants or narcotics. Dessert, Table, and Eating, all have the same meaning, and are applied to fine, delicious fruits. Cooking and Kitchen are applied to acid or austere fruits, used for culinary purposes. Sometimes, mild or sweet fruits are used for cooking ; as, sweet apples, peaches, plums, &c. An Amateur is one who generally cultivates for pleasure, and has time and money ; and he regards not so much the cost of fruit, or its value in' market, as its excellent quality. Sometimes, beauty is an object with him. Middle Region is a term that we use for the Middle States, and the same latitude west. Pomology, the art or science of raising fruits and judging of their qualities. It is becoming a regular, extensive, important, and delightful science, adapted to the taste of all. PoMOLOGisT, one interested and skilled in the knowledge of fruits. Pippin is an indefinite term, implying nothing more nor less than apple. The Nomenclature of fruits is in a confused state. Some fruits have a great many names ; while, in other cases, the same name is applied to many varieties. All cultivators should endeavor to remedy this evil, by learning and abiding by the true standard name. It is acknov/ledged that the producer of fruit has the best right to name it. If he neglect it, the discoverer of a new kind may name it ; and next in order comes the claim of him who introduces it to the public. All uncouth, and very long names should be avoided, as Ramshorns, Hogpen, Back of the Barn Apple, &c. All apples, decidedly sweet, should include in their name the term Sweet or Sweeting. GENERAL INDEX TO SUBJECTS, Acclimation, 62. Almond, history, uses, soil, propagation, climate, &c., 283. American blight, 93. Aphides, 73, 187. Apple, history, uses, 81 ; soil and location, 83 ; propagation, 84 planting, culture, and manure, 85 ; pruning, bearing years, 86 ; insects, 87 ; gathering and preserving, 94 ; varieties, 95 ; summer, 97 ; fall, 103 ; winter and spring, 122 ; for ornament, preserves and cider, 137 ; tables of order in ripening and selec - tions of choice kinds, 138, 139, 140. Apple-borer, description of and its habits, 88 ; remedies for, 89 ; Apple-worms, 89 ; description of their habits, remedies, 90. Apricot, history, uses, propagation, 259 ; soil, location, &c.,260. Bands for budding, 45. Barberry, 287 ; uses, 288. Bark-louse, 93. Bats destroy insects, 73. Birds destroyers of insects, 73 ; to frighten, 75. Blackberry, history, 277 ; uses, soil, propagation, and culture, 278. Black walnut, 286. Blossoms, to protect from frost, 72 ; description of, 76. Blueberry, 288. Budding, effects of, subjects for, requisites' to success, time for, 41 ; spring budding, preparation and saving of scions, modes of budding, 43 ; on removing the wood, bands, &c., 45. Butternut, 286. Canker-worm, 90. Caterpillar, 92. Causes of failure, 63. Cherry, history, uses, soil and location, 222 ; propagation, 223 ; planting, culture, pruning, &c., 224 ; in the South, in the "Vyest, insects, 225 ; classification, varieties, 226 ; ornamental, 237 ; ta.bles of, and selection of choice kinds, 238, 239. Chestnuts, 286. Cider, manufacture of, 93. Citron, 285. Clay for grafting, 40. Climate, effects of, 60. Cranberry, history, uses, culture on wet land, 279 ; culture on high land, 280. Cross-fertilization, to produce new varieties, 65. Cultivation, 51. Culture, effects of, 60. 2 14 GENERAL INDEX TO SUBJECTS. Cuttings, propagation by, 31. Currants, history, uses, soil, propagation, culture, &c., 269 ; in* sects, varieties, 270. Declension of fruits, 65. Disbarking, 70. Dwarfing, 63 ; effected by root pruning, by transplanting, by stocks, 67 ; by shortening-in, 183. Early bearing, 67. English walnut, 286. Fig, 231, 282. Filbert, 236. Fruits, utility of, 25 ; profits of, 27 ; testing fairly, 75. Fruitfulness, to induce, 67. Gathering fruits, 79 ; apples, 94 • pears, 150. Gooseberry, history, uses, soil, and management, 272 i varieties, 273. Grafting, its adi^antages, time for, 33 ; subjects for, cutting and saving scions, 34 ; cleft, scarfing the stock, 36 ; splice, side, 37 ; crown, saddle, root, 38 ; composition for, 39 ; composition cloth, clay for, after management, 40. Grafting composition, 39. Grape, history, uses, 240 ; soil and location, propagation, 241 ; culture and manure, 243 ; planting in vineyards and gardens, cultivation under glass, 244 ; training, 245 ; reduction of fruit, bleeding, mildew, 248 ; insects, preserving, 249 ; foreign, 250 ; native, 252. Inarching, 46 ; to save girdled trees by, 71. Insects, their devastations, 72 ; remedies, 73 ; see also pages 87, &c. ; 184, &c. ; 204, 225. Labels, of various kinds, 76. Laying in trees by the heels, 49. Layering, 31. Lemon, 285. Lime, 235. Location, effects of, 60. Manures, 52 ; compost for all kinds of trees, liquid, 53 ; effects of on fruit, 62. Mulching, 50. Mulberry, 237. Nectarines, 199. New varieties of fruit from seed, 65. Olive, history", uses varieties, 285. Orange, 284. Packing trees, 43. Peach, histoiy^, 178 ; uses, soil, and location, 179 ; propa^tion, 180 ; planting, training, and pruning, 182 ; wash, 184 ; diseases and insects, 184 ; marks of distinction, 188 ; varieties, 189 ; ornamental, 193 ; tables of in order of ripening and selection of choice kinds, 200, 201. Pean, history, &c., 141; uses, soil, and location, 142 ; propagation, 143 ; on the quince, 144 ; planting, 145 ; culture and manure, 146 pruning, blight, H"" • uncertaii .y of, 149 ; gathering, pre- GENERAL INDEX TO SUBJECTS. 15 serving, and ripening, 150 ; varieties, 150 ; summer, 151 ; fall, 156 ; winter, 170 ; cooking, 174 ; tables of in order of ripening and selection of choice kinds, 175, 176, 177. Plum, history, uses, soil, and location, propagation, 202 ; plant- ing, culture, manure, and pruning, 203 ; curculio, 204 ; black wart, 205 ; varieties, 206 ; ornamental, 219 ; tables of in order of ripening and selection of choice kinds, 220, 221. Pomegranate, history, 286 ; uses, varieties, 287. Preserving fruits, 79. Propagation, see seeds, layers, cuttings, grafting, budding, &c Pruning, 57. Quince, history, uses, soil, culture, propagation, training, &c., 256 ; varieties, 257 ; ornamental, 259. Raspberry, history, uses, 274 ; soil, propagation, cultivation, &c., varieties, 275. Renovating old trees, 70. Removing large trees, 51. Re-rooting, 47. Rose-bug destructive to trees, modes of destroying, 73. Rotation, 64. Scions, cutting and preserving, 34. Scraping, 69. Seeds, propagation by, 31. Oo Shaddock, 285. Shellbark, 286. Shepherdia, 288. Shortening-in, a mode of pruning, 68, 183. Slitting the bark, 70 Snakes destroy insects, 73. Soil for fruit trees, its improvement and preparation, 28 • its effects on fruit, 60. Stocks and their effects, 59. Strawberry, history, productions, uses, soil, and manure, 261 ; propagation, culture, 262 ; constant culture on the same land, condition of the flowers, 263 ; culture of pistillate plants, 264 ; varieties, 265. Thinning fruits, 62. Training, various modes, 54. Transplanting, preparing places for trees, 47 ; taking up trees, puddling, reducing the top, packing, 48 ; protecting the roots from frost, laying in by the heels, setting, 49 ; mulching, water- ing, time for transplanting, removing in summer^ 50 ; remov- ing large trees, transplanting in the bud, 51. Trees, to protect from rabbits, mice, &c., 71. Toads destroy insects, 73. Tobacco-water for destroying insects, 73. Washing, 69. Watering trees, 50. Whale oil soap, for destroying insects, 73. Wine, manufacture of, 78. Whortleberry, 283. Wounds of trees, composition, and a mixture for, 67. Vellows, a disease in the peach, 184. INDEX TO FRUITS Standard names in Roman letters; Synonyms in Italics. ALMONDS. Bitter, 234 Common, 233 Common Sweety 233 Ladies- Thin Shell, .... 233 Long Hard-Shell, .... 233 Soft-Shell Sweet, 283 Ornamental, 234 APPLES. Alexander,* 118 American Golden Russet, . 132 American Red Juneating, .101 Am. Summer Pearmain, . .103 Am. White Winter Calville, 135 Api Petit, 130 August Sweeting, .... 99 Aunt Hannah, ...... 129 Bailey’s Golden Sweet, . .123 Baldwin, 123 Bars, 104 Beauty of Kent, 114 Beauty of the West, . . . .ill Belmont, 121 Belzer, 103 — Ben, . . . .119 Benoni, 101 Bevan — Bcvan's Favorite, 99 Black, 123 Black Gilliflower, . . . .126 Blue Pearmain, 120 Boston Russet, 135 Bough, 99 Boxford, 110 Bracken, . 97 Brabant’s Bellflower, . . .129 Bread and Cheese, . . . .116 Briggs’s Auburn, 109 Cabashea, 117 Can, 132 Canada Renette, ... .134 Carthouse, 135 Camfield, 137 Ce.yuga Red St mk, . . . 120 Chandler, 122 Chapman’s Orange, . . . .Ill Cole’s Q,uince, 99 Cooper, 114 Cooper’s Russeting, . . .137 Crimson Pippin 115 Curtises Early Stripe, . . 97 Danvers Winter Sweet, . .125 Detroit, 115 — Detroit, . . . 130 Devonshire Quarrendeji, . 98 Domine, 131 Double Flowering Crab, . .137 Douse, 112 Dutch Codlin, 109 Dutch Mignonne, 120 Dutchess of Oldenburg, . .102 Dyer, Ill Early Harvest, 97 Early Joe, 105 Early Pen nock, 104 Early Red Margaret, ... 93 Early Strawberry, . . .101 Early Summer Pearmain,. 103 English Russet, .... 130 English Pearmain, . . .122 Epse Sweet, 125 Esopus Spitzenberg, . . .129 Eustis, 119 Fairlianks, 108 Fall Harvey, 117 Fall Pippin, 117 Fall Strawberry, Ill Fall Wine, 109 Fameuse, 118 Flus.hing and Kaighn’s . 130 Spitzenberg, . . . .129 Foundling, 100 Garden Royal, 106 Gate Apple, 121 Gilpin, 135 Gloria Mundi, 122 Golden Ball, 120 Golden Pippin, 128 INDEX 10 Ax'TLES. XVli Golden Sweet, 102 Grand Sachem, 104 Gravenstein, 110 Groton^ 100 Hartford Sweeting, . . . .130 Hagloe Crab, 137 Harrison, 137 Haskell Sweet, 108 Hawley, 112 HaAvthornden, 113 Hay^s Winter, 120 Herfordshire Pearmain, . .122 Hewe’s Virginia Crab, . .137 Ho^en, 114 Holden Pippin, 114 Holland Pippin, 110 Howe Apple, 104 Hubbardston Nonsuch, . .113 Hunt’s Russet, 132 Hurlbut, . 118 Jersey Sweeting, 110 Jewett’s lied, 112 Jonathan, 123 Jones’s Pippin, 114 Juneating, 97 Kaighn’s Spitzenberg, . . .125 King, 122 Ladies’ Sweeting, . . . .132 Lady Apple, 130 Large Red Siberian Crab, . 137 hate Baldwin, 128 Late Strawberry, Ill Leicester Sweeting, . . . .130 Leland Pippin, 110 Leland Spice, 110 Lincoln Pippin, 104 Little Pearmain, 132 Long Pearmain, 114 Long Stem, 106 Lowell, 109 Lyman’s Large Summer, . .104 Lyscom, Ill Magnolia, Ill Maiden’s B. ish, 113 Male Carle, 116 Mamma Bean, 121 Marston’s Red Winter, . .125 McLellan, 125 Melon, 124 Melvin Sweet, 121 Mexico, 105 Michael Henry Pippin, . .130 Minister, 124 Manomet Sweeting, . . . .102 Alonstrous Pippin, . . .122 Moore’s Late Sweet, . . .131 Moses Wood, 110 Mother, 115 Murphy, 121 Never -fail, 136 Neio York Spice, 110 Newtown Pippin, 133 Newark Sweeting, . . . .137 Newtown Spitzenberg, . .125 Nodhead, 112 Norfolk, . 136 Northern Spy, 134 Norton’s Melon, 124 Oaks Apple, 117 Old Nonsuch, 127 Orange, 136 — Orange,. . .109 Orange Sweet, ...... 102 Ortley Pippin, 130 Oslin, 100 Osgood’s Favorite, . . . .Ill Oxeye, 122 Pecker, 128 Peck’s Pleasant, 125 Pennock’s Red Winter, . . 128 Pomme de Niege, . . . .118 Pomme Gris, 129 Pomme Roy ale, Ill Porter, . . *. 107 Porter’s Sioeeting, . . . .130 Portsmouth Sweet, . . . .122 Pound Royal, 120 Pound Royal, 109 Prior’s Late Red, . . . .12’’’ Prior’s Red, 127 Pumpkin Russei, . . . .115 Pumpkin Sweet, 115 Putnam Russet, 135 Glueen Anne, 114, Q. Anne, 109 Quince of Coxe, 115 Rambo 116 xvni INLSEX TO APPLES, APEICOTS, ETC, Ramsclell's Sweeting, . . . Raule’s Janette, Haulers Jennetting, . . . . — Red Astrachan, Red Canada^ Red Cheeky Red Detroit^ Red Juneating", .... 98- Red Q,uarrenden, Red Russet, . . . • ... Red Siberian Crab, .... Red Shopshirevine, .... Red Streak, Ribston Pippin, Richjicld Nonsuch, .... Richardson, River, Rhode Island Greening, . . Rockrimmon, Romanite, 116— Ross Nonpareil, Roxbuiy Russet, Royal Pearmain, Russet Pearmain, .... Sassafras Sweet, Seaver Sweet, Seek-no-further, Seek-no -further, Shawmut, Sheep f^ose, Shirley, Sine-qua-non, Smithfield Spice, Snow Apple, Sops of Wine, Spice Sweet, St. Lawrence, * Stevens’s Gilliflower, . . . SteeWs Red Winter, . , . Striped Shopshirevine, . . Summer Bellflo’wer, .... Summer Pearmain, . . . Summer Queen, Summer Rose, Summer Sweet, Summer Sweet Paradise, . Superb Sweet, Sutton Beauty TSO. Svv aar. Sweet Bough, ..... . Table Greening, 137 Tallow, 109 Talman Sweeting, . . . .131 Tewksbury Winter Blush, . 136 Thompkins, 112 Tucker, 98 Tufts’s Baldwin, 107 Twenty Ounce, 120 Vandevere, 122 Waa'en, 121 Watermelon, 124 Wells’s Sweeting, 124 Weston, Ill Westfield Seek-no-further, . 127 White Bellfower, . . . .130 White Juneating, 97 White Pippin, 134 White SeeK-no-further, . .130 Williams, H ms’s Favorite, 100 Williams's Early Red, . .100 Wine, 108 — Wine of Coxe,. 120 Winesap, 130 Winter Nonsuch, 127 Winter Sweet Paradise, . .130 Winthrop Greening, . . .104 Winthrop Pearmain, . . .ill Win Russet, 135 Woodpecker, 128 Woolman’s Long, 130 Yellow Bough, 99 Yellow Bellflower, . . . .119 Yellow Harvest, 97 Yellow Siberian Crab, . .137 APRICOTS. Breda, 261 Brown’s Early, 260 Dubois’s Early Golden, . . 260 Hemskirke, 260 Large Early, 260 Moorpark, ’. 260 Newnall’s Early, 260 Peach — Roman, 261 BAPvBERRY, 287 BLACKBERRIES,. . . . 277 BLUEBERRY 288 118 136 136 93 127 113 115 -101 98 131 137 97 137 126 127 103 98 123 136 ■135 114 135 122 132 108 132 116 116 136 132 100 103 111 118 103 102 104 123 128 97 104 103 103 101 97 109 107 126 INDEX TO CHERRIES, CURRANTS, ETC. XIX CHERRIES. Allen's Sweet Montmorency^ American Amber, American Heart, Apple, Baumann's May Belle de Clioisy, Belle Magnifique, Bigarreau, Bigarreau de Mai, Black Bigarreau, of Savoy, . Black Eagle, Black Heart, Black Tartarean, Bloodg'ood's Honey ^ .... Bowyer’s Early Heart, . . Burr’s Seedling, Carnation, Cleveland Bigarreau, . . . Coe’s Transparent, .... Common Red, Davenport, Davenport's Early, .... Doctor, Double Heart, Downton, Downer, Downer's Late, . Downing’s Red Cheek, . . Early Duke, Early Richmond, Early Purple Guigne, . .• . Early Virginia, Early White Heart, .... Elkhorn, Elliott’s Favorite, Elton, . . . English Morello, Flesh-colored Bigarreau,. . Florence, Gridley, Holland Bigarreau, .... Honey Heart, Hyde’s Late Black, .... Hyde’s Seedling, Kentish, Kirtland’s Mary, . . Knight’s Early Black, . . . Large Red Bisrarreau . . . Large, Heart-shaped Big- arreau, 232 Late Bigarreau, 235 Late Di^e, 236 Late Honey, 235 Late Kentish, 237 Lemercier, 236 Manning’s Late Black - . 234 May Duke, 227 Montmorency, 231 Morello, 236 Napoleon Bigarreau, . . . 234 Ohio Beauty, 223 Oxheart of Coxe, 230 Plumstone Morello, .... 236 Pie Cherry, 237 Richardson, 231 Rockport Bigarreau, . . . 227 Rodgers Pale Red, . . . 234 Rumsey’s Late Morello, . . 236 Sumner’s Honey, 228 Sparhawk's Honey, .... 234 Sweet Montmorency, . . . 237 Tradescant's Black Heart, . 236 Warren’s Transparent, . . 237 Wendell’s Mottled Big, . . 236 White Bigarreau, 230 White Bigarreau, . . . .233 White Ox heart, 230 While Tartarean, 233 Yellow Spanish, 233 Ornamental, 237 CRANBERRY, 279 CURRANTS. Black Naples, 271 Champagne, 271 Cherry, 271 Common Black, 271 Knight’s Early Red, . . . 271 Knight’s Sweet Red, . . . 271 Large Red Dutch, .... 270 May’s Victoria, 271 New White Dutch, . . . .271 Red Dutch, 270 White Dt?tch, 271 Ornamental, 271 FIGS, various kinds, . . . 282 237 235 230 234 227 229 237 233 227 237 231 232 229 235 229 233 234 230 228 231 229 229 227 229 230 235 231 227 231 227 231 223 236 232 229 236 232 233 234 232 234 237 232 231 231 228 235 sx INDEX TO GOOSEBERRIES, GR LEES, ETC. GOOSEBERRIES. Crown Bob, Early Sulphur, FarvQtc^s Roaring Rion, . Green Walnut, Houghton’s Seedling, . . . Keene’s Seedling, Melling^s Crown Bob, . . Parkinson’s Laurel, . . . . Red Champagne, Red Warrington, Roaring Lion, Venus, Whitesmith, Woodward^s Whitesmith, , Yellow Champagne, . . . GRAPES — FOREIGN. Alicant, Black Cluster, Black Front ignan, .... Black Hamburgh, .... Black Lombardy, Black Prince, Boston, Charge’s Henling, . . . . Decan’s Superb, Early White Muscat, . . . Early White Muscadine, . Golden Chaselas, Purple Constantia, . . . . Purple Hamburgh, .... Royal Muscadine, . . . . Victoria WesVs St. Peters, .... White Chaselas, White Constantia, . . . . White Frontignan, . . . . White Muscat, Alexandria,. White yiuscadine, Bindley,. White Muscadine, .... White Sweetwater,, .... GRAPES — NATIVE. Alexander’s American Muscadine, . . . Bland, Bland's Virginia, . . . . Cape, Catawba, .253 Clinton, Diana, . 253 Elsinburgh, . 255 Halifax Seedling, .... .254 Herbemont, .255 Herbemont's Madeira, . .255 Isabella, .253 Lenoir, Limington White, . . . . 255 Longworth's Ohio, . . . . 255 ?vIissouri, . 255 Norton’s Seedling, . . . . 254 Norton's Virginia, . . . . 254 Ohio, Seedling Schuylkill Mus. . 255 Schuylkill Muscadell, . . Shurtlelf’s Seedling, . . .254 . 254 White Scuppernong, . . . 254 Winnie, 254 Various others, MULBERRIES, .... . 287 NECTARINE. Anderson's, . 199 Boston, . 199 Claremont, Downton, Early Violet, Elruge, Hardwick’s Seed.ing, . . . 199 Hunt^s Tawnev, .... Hunt's Early Tawney, . . 199 Large Early Violet, . . . . 199 Lewis, New White, Perkins's Seedling, . . . . 199 Violet Hative, . 199 Violet Aromatic, .... . 199 NUTS, various kinds, . . 286 OLIVE, . 285 ORANGES, LEMONS, . 285 PEACHES. Allen, Batchelder, Bellegarde, Bergen’s Yellow, .... 274 274 274 274 273 274 274 274 274 273 274 274 274 274 274 250 252 251 250 251 250 250 251 251 252 252 251 251 250 251 250 251 251 251 251 251 2.52 251 252 254 254 255 255 254 INDEX TO PEACHES AND PEARS. XXI Blood Cling, 198 Brevoort, 194 Briggs, 193 Clarke, 194 Coolidge, 191 Coolidge^s Pavorite^ . . .191 Crawford’s Ear. Melocoton, 193 Crawford's Early, . . . .193 Crawford’s Late JVIelocoton, 197 Crawfords Superb, . . . .197 Cutter — Cutter's Rareripe, 194 Druid Hill, 197 Early Chelmsford, . . . .190 Early Malden, 190 Early Newington Freestone, 192 Early Royal George, . .191 Early Sweetwater, . . . .190 Early Tillotson, 190 Early Washington, . . . .191 Early York, 190 Favorite, 196 George the Fourth, . . . .192 Gross Mignonne, 192 Haine’s lEarly, 192 Hale’s Melocoton, 193 Hall’s Down-Easter, . . .196 Hartshorn, • . . 195 Hatch, 192 Heath, 198 Heath Clingstone, . . . .198 Hill's Lemon Rareripe, . .194 Jaques's Rareripe, J93 Kenrick’s Heath, . . . . . 197 La Grange, 198 Large Early York, . . . .192 Large Early, ...... .193 Large White Clingstone, . 19*5 Late Admirable, 196 Late Red Rareripe, . . . .196 Lemon Clingstone, , . . .197 Lincoln, 194 Malta, 192 Mammoth, 190 Merriam, 197 Monstrous Cling, 198 Monstrous Pavie, 198 Moore’s Favorite, 193 Morris’s Red Rareripe, . .192 Morris’s White, 196 Newman, 194 New York Rareripe, . . .192 Noblesse, 192 Oldmixon Clingstone, . . .196 Oldmixon Freestone, . . .196 Owen, 195 Owen's Lemon Rareripe, . 1 95 Poole’s Large Yellow, . .198 Prince's Red Rareripe, . .196 Red-Cheek Melocoton, . .197 Red Magdalen, 191 Red Rareripe — Rose,. . .191 Royal George, 191 Royal Kensington, . . . .192 Smith’s Favorite, . . . .195 Smock’s Freestone, . . . .198 Strawberry, 191 Tarbell, 194 Tippecanoe, 198 Tufts’s Early, 190 Tufts’s Rareripe, 195 Vanguard, 192 Walter’s Early, .191 White Imperial, 191 White Rareripe, 196 Yellow Alberge, 193 Yellow Rareripe, 193 PEARS. Abbot, 159 Adams, 160 Ananas, 159 Andrews, 161 Amhrette, 173 Armory, 161 Bartlett, 156 Bell, 154 Belle et Bonne, 160 Belle of Brussels, .... 154 Belle Lucrative, 158 Beurre de Anjou, 167 Beiirre de Amalis, . , . .156 Beurre de Aremberg, , . .171 Beurre Bose, . 161 Beurre Diel, 169 Beurre de Ranz, 173 Beurre Van Marum, . . .163 mi ^^DEX TO PEARS. Bezi BlarKJ, Bezi de Moatigny, .... Bishop’s Thumb, Black Pear of Worcester, . Bleeker’s Meadow, .... Bloodgood, Boil Cretien Fondante, . . Bougcrmester^ ...... Brandywine, Brocas Bergamot^ .... Brown Beurre, BnfTum, Baiter Pear, Calhoun, Capiumont, Capsheaf, Catalac, Chaumontel, Chelmsford, Citron des Cannes, .... Clion, Columbia, Compte de Lamy, . . . . Cross, Cushing, Dearborn’s Seedling, . . . Dorr, Dix, Doyenne Boussouck, . . . Doyenne Gris, Dunmore, • . Duchess de Angouleme, . . Easter Bergamot, Easter Beurre, Edwards’s Elizabeth, . . . Echassery, Eyewood^ Figue, ^ Flemish Beauty, Fondante de Automne, . . Forelle, Frederic de Wurtemberg, . Fulton, Gansel’s Bergamot, . . . . Gibson, Glout Morceau, Golden Beurre, of Bilhoa, . Gray Doyenne ' . Banners, 157 Hancon’s Incompaiable, . .167 Harrison Fall, 174 Harvard, 153 Heathcot, 162 Henry Fourth, 159 .Hull, 160 Iron, 174 Jalousie, 1§3 Jargonelle, 152 July Pear, 152 Julienne, 154 King Edward, 163 Knight’s Monarch, . . . • 173 Lawrence, 173 BEpeigne, 159 Leech’s Kingsessing, . . .159 Lewis, 171 Long Green, . 159 Louise Bon de Jersey, ./. . 162 Madeleine, 151 Marie Louise, 164 M’Laughlin, 170 Monsieur le Clare, . . . .168 Mouth Water, 159 Moyamensing, 153 Muscadine, 156 Muskingum, 153 Napoleon, 166 New York Red Cheek, . . .162 Oliver’s Russet, ... . 163 Onondaga, ...... .165 OsHand’s Summer, . . . 152 Osborn, 155 Oswego Beurre, ... 169 Owen, 174 Paradise de Automne, . . .160 Passe Colmar, ...... 172 Petre, . 164 Pound, 174 Pratt, . . : 157 Prince’s St. Germain, . . .170 Queen of the Low Countries, 167 Read?s Seedling, 169 Rostiezer, 154 Rousselet de Rheims, . . .160 Seckel, 162 Stevens’s Genesee, .... 157 154 163 167 174 167 153 163 168 157 158 163 164 165 167 163 159 174 172 161 151 168 171 163 171 159 155 154 1G8 167 167 159 170 174 173 160 173 160 167 160 15S 170 158 164 158 161 173 157 167 mDEX TO PEARS ANE PLUMS. XXlll St. Germain St. Ghislain, St. Mickad, Striped Madeleine, .... Sugar Top, Summer Doyenne, .... Summer Prank Real, . . . Summer St. Michael^ . . . Summer Virgalien, . . . Surpass Virgalieu, .... Swan’s Orange, Thompson, ‘ Trescott, Trout, Tyson, Urbaniste, Uvedale’s St. Germain, . . Van Mons Leon le Clerc, . Vicar of Winkfield, . , . . Virgalieu^ Virgoulouse^ . Verte Longue, Wadleigh, Washington, Watertown, White Doyenne, Wilbur, Wilhelmine, Williams’s Early, .... Williams's Bonchretien, . Windsor, Winter Frank Real, . . . Winter Nelis, Zoar Seedling, PLUMS. Apple, Apricot, Autumn Gage, Austrian Ouetsche, .... Bingham, Bleecker’s Gage, Bleecker s Scarlet, . . . . Blue Imperatrice, Bolmar, Bradshaw, Caledonian, Cherry, Cloth of Gold, Coe’s Golden Drop, . . . .219 Coe’s Late Red, 219 Columbia, 216 Cooper's Red, 214 Corse’s Admirable, .... 218 Corse’s Field Marshal, . . 210 Corse’s Nota Bene, .... 217 Cruger’s Scarlet, 211 Damson, 217 Dana’s Gage, 215 Denniston’s Superb, . . . .211 Diapree Rouge, 216 Diamond, 216 Domine Dull, 217 Drap d’Or, 209 Duane’s Purple, 210 Duane's Purple French,. .210 Early Genesee, 206 : Early Orleans, 207 Early Royal, 210 Early Scarlet, 206 Early Yellow, 206 Frost Gage, 219 Frost Plum, 219 German Prune, 209 German Prune, 217 Goliath, • ... 213 Green Gage, 211 Henrietta Gage, 207 Horse Plum, 213 Hudson Gage, 208 Huling’s Superb, 215 Ickworth’s imperatrice, . .219 Ida Green Gage, 212 Imperial Gage, 213 Imperial Lilac, 216 Imperial Ottoman, .... 208 Isabella, 214 Italian Damask, 209 Jaune Hative, 206 Jefferson, 215 Large Early Black, . . .215 Large Early Damson, . 213 Lawrence’s Favorite, . . .212 Lombard, . 217 Louis Philippe, 215 Lovett’s Late Long Blue, . 218 Manning’s Long Blue, . . 219 170 157 1G5 151 152 151 154 151 152 162 165 167 158 170 154 166 174 167 168 165 157 154 157 163 165 157 173 160 156 154 174 172 152 210 209 217 209 217 214 217 218 210 215 215 206 209 XXIV INDEX TO PE AES, QUINCES, RASP., STRAWS. M’Laughlin, Mimms, Morocco, Nectarine, NeiD Early Orleans^ . . . Orange, 214 — Peach, . . . Pond’s Seedling, Prince’s Imperial Gage. . . Prince’s Yellow Gage, . . Prune Peche, Purple Egg Plum, .... Purple Favorite, Purple Gage, Quetsche, Red Diaper, Red Gage, Red Magnum Bonum, 214, Reine Claude, Reine Claude Violette, . . Royal, Royale de Tours, Royal Hative, Roe’s Autumn Gage, . . . Schenectady Catharine, . . Semiana, Sharp’s Emperor, Smith’s Orleans, St. Catharine, Sweet Damson, ..... Sweet Prune, Violet Perdrigon, .... Washington, Washington Seedling, . . . White Gage, White Alagnum Bonum , . White Primordian, .... Wilmot’s Early Orleans, . Yellow Egg Plum, .... Yellow Gage, Yellow Perdrigon, .... Ornamental, POMEGRANATE, . . . CtUINCES, various kinds. RASPBERRIES. American Black, ..... American Red, American White, Black Raspberry, 276 Col. Wilder, 277 Common Red, 277 Cushing, 277 Fastolff, 277 Franconia, 276 New Red Anhceiy, .... 276 Nottingham Scarlet, . . . 277 Ohio Ever-bearing — Ohio, . 276 Orange, 277 Red Antwerp, 276 Thimbleberry, 276 I’rue Red Antwerp, .... 276 Victoria, 277 Yellow Antwerp, W. Ant., 27 G SHEPHERDIA, 288 STRAWBERRIES. Alpine, 268 Black Prince, B. Imperial, 267 Boston Pine, 266 British Queen, ...... 268 BuYr's New Pine, ..... 263 Bush and Running, . . . 268 Dundee, 269 Duke of Kent, 266 Early Virginia, 265 — Eton, 267 Fay’s Seedling, 268 Hovey’s Seedling, .... 266 Hudson, 266 — Hudson,.. .267 Hudson Bay, 267 — Iowa, . 268 Jenney’s Seedling, .... 267 Keene’s Seedling, .... 267 Large Early, L. E. Scar., 265 Late Scarlet, 267 Methven Castle, M. Scarlet, 267 Mulberry, 268 Myatt’s t)eptford Pine, . . 269 Neck Pine, 267 Profuse Scarlet, 269 Prolific Hautbois, .... 26S Richardson’s Seedlings, . 268 Ross’s Phmnix, ... . 267 Stoddard’s Red Alpine, . 268 Swainstone’s Seedling, . . 267 Warren’s Seedling, . . .267 Willey, 266. Wood, . . . 268 WHORTLEBERRY, . .288 209 216 209 215 207 207 209 213 208 207 216 216 212 209 216 212 216 211 212 217 207 210 217 213 217 217 214 219 213 209 214 210 211 213 210 206 207 210 208 209 219 236 257 276 277 277 AMERICAN FRUIT BOOK UTILITY OF FRUITS. In the whole routine of cultivation — and it is all delight- ful — there is no department more pleasing or useful than Fruit Growing ; and our advantages, in this countiy, for its production, are varied and extensive. With due attention, we can have a great variety of the most delicious fruits ; and the trees, with their beautiful bloom, luxuriant foliage, and rich and gorgeous crops, are among the most ornamen- tal scenery. Good fruit is a great luxury, in which we may freely indulge, not only with impunity, but with advantage as to health as well as pleasure. It forms a wholesome suste- nance, and lessens the excessive use of various articles of diet, the too free use of which tends to inflammations, fevers, dyspepsia, constipation, apoplexy, gout, jaundice, and a host of other ills. In numerous instances, violent diseases, and almost hopeless cases of chronic complaints, have yielded to the constant use of fruits. The vast amount of unhealthy meats, from the sudden change of filthy matters to slaughtered animals, and by far a too liberal consumption of those that are good; also of fine flour, and fine hot bread, of butter, cheese, fat, oils, strong tea and coflee, (all injurious in excess,) the high state of cookery; the free use of condiments and seasoning, and various rich dishes, and compounds, commingled, and con- fused ; all call aloud for more fruit to lessen their use, or palliate their effects, and save thoughtless beings from un- timely graves, or from lingering out a vTetched state of existence. Fruits have a cooling and gently laxative effect, regelating the stomaclj and btnvel-, correcting bilious aflec- 26 AMEKICAN FRUIT BOOK. tion, and aUenuating and purifying the blood, which is th« very life of the whole system. We have many excellent fruits. How delightful, refresh- ing, and salutary are strawberries and cream ; or delicious cherries, ready to burst with their rich juices ; the golden apricot, with its fine flavor; the plum, with its honeyed juice ; the splendid peach, with its luscious sweetness ; the melting pear, ^dth its rich, sugary, or vinous flavor : the apple, in all its variety and excellence, and multifarious preparations, ex- tending from one end of the year to the other ; the rich, luscious grape ; and others equally delicious — the currant, raspberry, gooseberr}', blackberry, whortleberry, mulberry, and cranberr}', and the high-scented quince in its conserved state : all excellent, and conducing largely to health, pleas- ure, sustenance, and happiness. They add a charm to social life, affording a delightful treat to friends, and to children a constant, harmless feast. As a social entertainment, they serce as a grateful substitute for the once ruinous cup, thus having a powerful moral influence. Every fruit tree is a silent preacher in the cause of temperance, a formidable ally in morality, religion, and philanthropy ; for the lusciousness of fruits, and the beauty of their attendant scenery, furnish an Eden, where one may sit under his own vine and fruit trees, vith none to molest, and no serpent to beguile ; but with an Eve, as God’s last, best gift, and perhaps chefubs gambohng in his Elysian grounds, as so many multiplied existences in Avhich he lives and revels amidst the charms of nature and munificence of heaven, in the happy results ot his own skill and industr}q and faith in Him who gives seed-time and harvest. Teach children the art and science of horticulture and pomology, and you will improve and exalt them ; you will train them up in the way they should go, and spread around home the strongest endearments of social life, to which the memory will cling with the fondest recollection, while breath they draw for though roaming the wide world, amidst the varied charms of nature and art, this faithful monitor reverts to the dearest scenes of childhood and youth, v/here once were ‘ 3T y father, my mother, My sister, my brother, And lear more charming than all.” PROFITS. 27 i?ROFITS. Every one who has a spot of land shouU. raise fruits, that He may have them fresh from his trees ; for in no way will it yield more profit for one’s own use 5 and where there is a good market, they are profitable for that purpose also. Many object to the long delay of trees in bearing, but skill will remedy this evil. Set apple and pear trees, and a few cherries and quinces, for large standards, 2 rods apart each -way ; and between the rows set rows of peaches, plums, cherries, quinces, and pears on quince, alternately or mixed 5 set some of these also in the rows of apples and standard pears. These, and those in in- termediate rows, will generally have their day and disappear before the apples and pears interfere with them. In the rows, between the trees, set currants, raspberries, gooseber- ries, &c., w^hich will flourish well even w^hen they become partially shaded. Between the rows, set strawberries, and grapes on the borders. The very next year you wall have a full crop of strawdier- ries, a pretty good crop of currants, gooseberries, raspber- ries, &CC. ; the next year, a full crop of small berries, and a moderate crop of grapes, peaches, plums, cherries, quinces, pears on the quince ; and in a few^ years, all will come into full bearing, and give an ample rew^ard. Mr. Moses Jones, of Brookline, in this vicinity, a most skilful cultivator, set 112 apple trees 2 rods apart, and peach trees between, both w^ays. The eighth year he had 228 bar- rels of apples, and in a few^ years from setting the tree.s, 8400 w'orth of peaches in one year ; and the best part of the story IS, that large crops of vegetables w^ere raised on the same land, nearly paying for the manure and labor. The tenth year from setting, many of the apple trees produced 4 or 5 barrels each, the land still yielding good crops of vegeta- bles, the peach trees having mostly gone by old age. Mr. J. grafted a tolerably large pear tree to the Bartlett, and the third year it produced 830 worth. See Strawberry, page 261. Blr. S. Dudley, a very successful cultivator in Roxbury, an adjoining city, sold the crop of currants from ^ of an acre for 8108, the next year for 8125, and he had good crops for several years. He picked 500 quart boxes from ^ of an 28 AMERICAN FRUIT BOOK. acre the next season after setting the bushes in the fall. He had $25 worth of cherries from one IMazzard tree. We saw, in Natick, i\ls., on the banks of the classic Charles,-’ on the farmof iM.Eames, Esq., an apple tree graft- ed to the Porter when 75 years old ; it soon bore, and the seventh year it produced 15 barrels, which sold at 830. The original Hurlbiu apple tree produced 40 bushels in one year and 20 the next. The original Bars apple yielded 60 bushels in one year. N. Wyeth, Esq., Cambridge, in this region, had from a Harvard pear tree 9 barrels of fruit, which sold for 845. A farmer would not plant an orchard, thinking he should not live to eat the fruit ; his sou had the same views ; but the grandson planted for posterity, yet his predecessors shared in the fruit also, for the grandfather drank hogsheads of the cider. Hovey states that a Dix pear tree, in Cambridge, producer’ 846 worth of fruit at one crop. We saw in Orange, N. Jer- sey, 100 bushels of apples on a Harrison tree, which would make 10 barrels of cider, then selling at 810 a barrel in N. York. Downing says that the original Dubois Early Golden Apri- cot, produced 845 worth in 1844, 850 in 1845, 890 in 1846. A correspondent of the Horticulturist says that Mr. Hill Pennell, Darby, Pa., has a grape vine that has produced 75 bushels yearly, which sell at 81 a bushel. James Laws, Philadelphia, has a Washington plum that yields 6 bushels a year, that would sell for 860. Judge Linn, Carlisle, Pa., has 2 apricot trees that yielded 5 bushels each, worth 8120. IMr. Hugh Hatch, of Camden, N. J., has 4 apple trees that pro- duced 140 bushels, 90 bushels of which sold at 81 each. In 1844, a tree of the Lady Apple, at Fishkill Landing, N. Y., yielded 15 barrels that sold for 845. We give some extreme cases, and others which common skill may compass. The cultivator will do well with medial success. Yet it is well to have a standard of extraordinary attainment, or the perfection of excellence, as a goal for those who inscribe on their banner ‘‘Excelsior.” SOIL — ITS IMPROVEMENT AND PREPARATION. Every species of fruit trees, and plants, prefers a peculiar soil, in which it doiiri5l\e.<< best, requires less manure and IMPROVEMENT OF SOILS. 29 culture, and produces belter fruit than in soil less cong(3nial. Yet so different are the various species, that almost every soil, from the peat bog to the sandy plain, is adapted to some kind ; and all the intermediate soils, between these wide ex- tremes, are adapted to several species. Besides the advantages from the different natures of va- rious kinds, almost every one, with good management, will succeed very well in nearly every soil. The cranberry of the peat bog flourishes also in the corn-field. The quince does well in a moist soil, and in a dry, gravelly loam 5 and the apple, pear, plum, cherry, currant, &c., do well, with good treatment, on soils that vary materially both in moisture and texture. Yet much dcpenis on having a suitable soil, and, if possible, it should be chosen. Again, fruit trees are further adapted to various situations by varieties of the same species preferring different soils, some growing best in a moist, strong loam, as the Roxbury Russel apple, Dix pear, and most lands of plums ; others doing best on a sandy loam, as the Yellow Bellflower apple, Belle Lucrative pear, Imperial Gage plum, &c. When the tree is not adapted to fhe soil, the culturist should adapt the soil to the tree. Like the accommodating who would bring the law to the case, when his good friend, the lawyer, could not bring his case to the law. Improvement of Soils. If fruit trees are to be set on very wet land, it should be thoroughly drained by deep ditches, or by underdraining, in the same nianner that it is prepared for good tillage. And if the soil abounds in mud, muck, or clay, gravel, sand or loam should be added to improve its texture, render it more dry • nd friable, and furnish suitable food for trees, as they will not do well in a purely vegetable mould or clay, inorganic materials being wanted for the com- position of wood and fruit, which mud and mould would not supply. Moist lands, on side hills and elevations, are naturally drained in some measure, s: that a tolerable degree of moist- ure is not only harmless, but beneficial. We have trees flourishing finely on a si e hill, even where the land is springy. The greatest danger from extra wetness is on flat land, where stagnant water remains around lihe roots of trees. When the land is descending, and but little too wet, u may be drained by ploughim; it into broad beds, and leaving 3# 30 AMERICAN FRUIT BOOK. the dead farrows for drains, w^hich should be kept well cleared out. On rather too moist land, set the trees near the surface, or on the surface, and cover the roots well with grav- elly or sandy loam. In all cases of too much wet, add gravel, sand, or loam, to improve the texture of the soil, and suita- ble manures, nearly all kinds of which are good, both chem ically and mechanically. As wood ashes, plaster, and salt induce moisture, they should be used sparingly on Avet land. Dry land may be greatly and permanently improved by adding peat, mud, muck, clay or marl, or fine loam. Al- most every kind of manure is useful, particularly wood ashes, plaster, common salt, and various other salts. Stable manure, on both wet and dry lands, tends to an equilibrium of moisture. Subsoiling, trench ploughing, deep spading, and deep ploughing, all invite moisture upward, in a dry time, and allow roots to penetrate deeply for moisture. Fre- quent stirring and pulverization of soil, by the plough, cul- tivator, harrow, or hoe, have a fine effect in retaining near the surface the rising moisture for the use of plants. Mulch- ing is excellent. (Page 50.) Covering Land all over with straw, sea-weed, salt hay, and other litter, has a wonderful effect in guarding against drought, producing an even temperature, a regular, healthy growth, and good crops, and preventing mildew on grapes and gooseberries, the rising of insects from the ground, pre- venting fruit from falling, and saving that which falls. Preparation of Soils. Land should be ploughed, well ma nured, [see Manure, page 52,] (if not already rich,) and well cultivated one season, before sowing seeds or setting trees. It is best to plant in potatoes or some other root crop, dsi will tend to thorough pulverization and mellovTiess. Th land should be ploughed deep, and subsoiling would be a great improvement, or trench ploughing is still better, and saves much digging for the purpose of throwing out the sub- soil on setting the trees. We have used greensward for setting nursery trees ana raising seedlings. After- ploughing and harrowing, we fur- rowed, dropped manure and ashes? and mixed manure, soil and turfs, cut fine, ail together, in the row, and then set the trees and sowed seeds. This was extra labor, but we had grood success, and sold many handsome seedlings m th<*. fall. PROPAGATION SEEDS, LAYERS, COTTINGS. 31 PROPAGATION. There are various modes of propagation ; some are adapt- ed to one species of trees or plants, and others to others. AVe shall here give the general modes, and, under each species, show what are applicable to that. Seeds. Xlie most natural and easiest mode is by seeds, but there are only a few cases, comparative!}^, in which choice fruits, of the same quality, can be propagated by seed, yet some are raised in this way, and stocks are usually raised from seed, on which desirable kinds are grafted or budded; and by seed new and improved varieties are often obtained. (Page 65.) Under each species of fruit, we give the best way of raising from seed, as the modes are various. Some seeds are injured by drying, others may be kept over to another year, and some require fall planting, or particular preparation for spring. Layers. Some trees, shrubs, and vines are most easily propagated by layers. Make the earth fine and loose around the plant, prepare a trench a few inches deep, deepest in diy soil, and bend down the branch and confine it by a stick with a shoulder or hook, (a,) or by a straight stick run into the earth obliquely, (b.) or by lirst soil and then a stone to keep the layer down. Raising a tongue (c) ^ or ^ the thickness of the layer, or catting a notch across the layer, (d,) will fa- cilitate the production of roots. If it be dry, water occasional- Layering. ly, and better still if litter be applied. It is better to make layers in spring, then they will be well rooted by fall ; and better still if they be cut from the parent in Aug., if the roots have started. But layers may be made in June or July from the new growth ; in this case, the ten- der roots will be more liable to winter-kill, and should be weii covered in litter or loam, or taken up and buried in light soil, as tender trees. (Page 49.) Cuttings are pieces of young shoots ; those of the last year’s growth are preferable ; the wood should be well ripened, or firm, as hat nei'.r the enJ of late, rapid grov/th, is too s<)fl 32 AMERICAN FRUIT BOOK. and tender to retain Vitality and start vigorously. They may be short, containing only one bud, when extensive multipli- cation is desirable 5 and in that case, they should be planted horizontally, (as in the figure,) and near the surface, and the ground should be moistened often, or a glass inverted over them j and as growing weather comes on, the earth should be loosened over the bud, to admit air and heat, and promote its growth. Or cuttings may be several feet long, and plant- ed obliquely, when the object is to throw up a strong and powerful shoot. Generally, cuttings are about a foot long. They may be cut at the same time, and saved in the same way as scions. As grape vines bleed when cut in spring, it is best to take off the cuttings in fall, and bury them in hght soil, or they may be kept as scions in the cellar. Cuttings should be planted in a deep, rich, fine, and rather moist soil ; or if the soil be dry, litter should be laid around them, and water applied occasionally ; and in severe drought, his may be necessary on moist soil. Extra care is econo- ny. Grape and some other cuttings are generally planted bliquely, as shovm in the figure, (see Also page 242.) excepting single buds, as above. Currants, gooseberries, quince, and some other kinds, are plant- - ed perpendicularly, and are usually about one half below the surface. When one has a few choice cuttings, or a kind difficult to start, vegetation Planned obliquely. is promoted by inverting a bell-glass or tumbler over the bud, as it prevents evaporation, and surrounds the bud Avith a moist atmosphere. Cuttings should be planted as early in spring a- the land will answer to work. The fall is a favorable season, if done, e.arly. If the cuttings be ripe, the best time is the last of Sept, or former part of Oct., for the same reason as for ear- ly fall tiunsplanting. (Page 50.) In grapes, &c., coAur the bud an inch deep, and let it remain till Avarm AAuather in spring : and if it is a region exposed to open AAunters and sudden changes from heat to cold and the reverse, it may be well to apply litter or other covering to protect the cuttings. A feAV inches of })?11oaa^ loam would be good, and by its color t could be removed Avithout injury to the buds. In early fail planting, fibrous roots often start that fall, which is 3 PROPAGATION GRAFTING. 33 promise of success. At that season the air is cool, whidi saves the top from drying, and the earth is warm, which, en- courages roots. In spring and early summer, the air is dry and the earth cool. Grafting. Giafting is transferring a scion, containing one or more buds, into a stock or limb, by which the buds grow and form a tree or top like that of the scion, The Advantages are numerous and important. 1. A valuable kind may be propagated rapidly, a single tree sometimes furnishing scions for 1000 stocks, and so on for a succession of years. 2. Trees of worthless fruit may be changed into the most valuable varieties, and fruit obtained in a few years. (Page 28.) 3. Some kinds of fruit that cannot be easily multiplied by layers or cuttings, nor the same kind by seed, can be in- creased by this process. 4. Seedlings may be brought into early bearing, by graft- ing into bearing trees ; and some varieties, that are 12 or 15 years in bearing naturally, can be made to bear in a few years by this process. 5. Foreign and other tender ki^'ds may be made more hardy or acclimated by grafting into hardy native stocks. 6. A fruit may be raised on a soil not congenial to it, by grafting into a stock adapted to such soil. 7. By several varieties in the same tree, a succession of fruit may be had in a small garden ; and by selecting various beautiful fruits, a tree may be rendered highly ornanentai as well as useful. 8. To render trees dwarf by grafting on dwarf stocks, as the pear on the quince, the cherry on the mahaleb stock, &c. 9. To make a good head of an excellent slow-growing variety, which is hard to raise from the ground, by grafting into a vigorous standard large tree. Time for Grafting. We have seen scions growing on a tree set in every month in the year. The usual time is the .spring. The best point of time is when the buds are swell- ing. Stone fruit should be grafted rather early, say before the leaves put out, for they start early, and the scions do not keepwell. The bark of the cherry expands and peels, if. cut in hot weather, when the tree is growing, and all stone 34 AMERICAN FRUIT BOOK. fruit has soft wood that is difficult to split, so that the split- ting disturbs the bark when it peels. The usual time for grafting, in N. England, is from the iatter part of March to the last of May. If scions are kept well, they take well in June, but they will not grow so large the first season In the Middle States and the West, the first of March, or earlier, is a good time to begin ; and in the South, Feb. is a good season. In warm climates, it is best to complete the work rather early, before hot, dry weather. Subjects for Grafting. All old trees, large and tolera- bly large trees, and large stocks, are generally changed by grafting, excepting stone fruit, in which tolerably large, thrifty limbs are budded, though these, excepting the peach will do well if grafted early in the spring. Small trees, standard high, having very thrifty branches, may be grafted or budded in the branches. Stocks that are half an inch or more in diameter are generally grafted ; when small, bud- ding is usually practised. Yet stocks, suckers, and limbs are sometimes grafted when they are as small as the scion, generally by splice or saddle grafting. Prefer the former. Stocks from ^ to ^ of an inch in diameter are grafted or budded as most convenient and suitable from various circumstances. Small trees do better for being set one year before grafting, that they may send up strong shoots. But apple and pear stocks J an inch or more in diameter, with good roots, may be grafted early in spring, and then set in good, rich soil, with excellent suc- cess. In this way, we have had scions grow 4 feet the first season. But when the stock has been transplanted, and had a good growth one year before graftmg, the scion will grow much more. It is better to graft them the last of Feb. or first of March, and set them out in fine loam in the cellar, in boxes or oth- erwise, and then set them out in the nursery as early as the ground will admit, that they may get a good start before hot, dry weather. In such case, graft low in the stock, and set it so as to cover the stock with the earth on a level, leaving half the scion above the surface, and it will often throw out new roots. Cutting and Saving Scions. Cut the well-ripened, thrifty shoots of the previous season’s growth, from healthy trees. If that be too short or deficient, cut the wood cf two years’ PROPAGATION GRAFTING. 35 growth. The scion keeps better by cutting off a little cf the previous growth, but this does more injury to the tree, as to bearing fruit. The tree is less injured by leaving a little of the new growth. Do not expose the scions to heat, drying, or freezing. If they become frozen, let them thaw closely covered, and in a dark cellar, if convenient, but not in a warm room. Scions may be cut at any time, from Oct. and Nov. to the lime of setting, but it is better to cut before the buds begin o swell. A very favorable time to cut is a few weeks before setting, and before the swelling of buds ; then the scion wall readily absorb moisture from the stock, which promotes a un’on. We have cut scions in Oct. and Nov., and kept them perfectly good for one year. We generally commence col- lecting in Nov., and attend to it, as most convenient, till the swelling of the buds. When we cut scions in the fall, or early winter, we find the best and the least troublesome mode of saving is, to bury them 4 to 8 inches deep in a light soil, that the water may not stand on them, and in sand or yellow loam, not in a wet, black soil, and in the shade, if it be rather early in the fall. They should be mixed in layers with the soil. In this, way they come out finely in the spring. When we cut scions in the winter or spring, and .some- times when we cut in fall, we pack them closely in a tight box or chest, first putting at the bottom some damp moss, sawdust, or a moist mat or cloth, covering them with a damp cloth or mat. The more scions there are together, the better they keep. Mould will not injure them. As the weather becomes warm, moisten the mats or moss, and the inside of the box a little occasionally. Keep it tightly covered, and in a damp, cool place in the cellar. Too much moisture is in- j’.iripus, as it induces premature starting of buds, or kills the scions by saturation. Some scions were set with the but- ends in shallow water for 3 Aveeks, and they looked fine when set, but never grew. Keep the scion as near as possi- ble in the same condition as when cut. IMany kill them by keeping them too wet. We find sawdust, a little moist, one of the best means of saving scions, as they are closely im- bedded in it. .The Editor of the Al. Cultivator says that, in this Avay, he has saved scions, cut for budding in summer, in good condition for grafting the next spring, and those cut in Avinter, for budding the next summer. 36 AIJERICAN FRUIT BOOK. There are various modes of grafting, but a few of the besi are sufficient for all purposes. Cleft Grafting is the most common. It is practised on large stocks and those rather small. In large stocks, an inch or more in diameter, tw^o scions are set ; tliis aids in heating over the stock, and keeping it sound and healthy ; and when the scions interfere the second or third year, one is usually cut out. Sometimes both remain., Sa^v off the stock with a fine saw^, and pare smoothly with a sharp knife ; then split the stock with the grafting-knife, and open it with the wedge on the same. Or a common knife and a wooden wedge may be used. Sharpen the scion on both sides, with, a straight scarf like a wedge ; let the scarf be about inches long, more or less, according to the size of the scion and the splitting of the stock, making the scavi of the scion as long as it can be conveniently fittea to the stock. L.i. ge scions should have shoulders at the top of the scarf, else the stock would be split too wide. It is best for the stock to cover, or almost cover, the scarfs on the scion. The outer part of the scion should be slightly thicker, to make a close fit there. Leave tw*o buds on the scion, setting the lower bud just below the top of the stock. Adjust the scion so that the joint between the bark and wood, in the stock and scion, will exactly correspond ; this is important, as that is the place of union beUveen them. This done, withdraw the w'edge, and drafting. apply the cement or clay. In cutting scions, reject the but, as the buds start reluctantly or not at all, and reject the top also, as it is too soft, or may be winter-killed. Scarfing the Stock. When only one scion is set in a stock of moderate or small size, if the stock be scarfed off on the side opposite the scion, (as at a. in the figure.) it will heal over the sooner. We have grafted as follow*s with excellent success. With a drawing stroke of the knife, cut off stocks or small limbs, say from ^ to j an inch in diam- eter, maldng the length of the scarf about 4 times the diam- eter of the stock ; cut off the point or top of the stock dowm to about the thickness of the scion ; (as at ;) then split the stock, shape the scion, and with a wide knife at the end, or blunt point, 'pry open the stock on the scarfed side, and ad- iusi the scion, which should be thicker, on the outside. We PROPAGATION GRAFTING. 31 have grafled in this way ; and in the fall, stocks |- of an inch in diameter have been completely healed over, and so neatly, in some cases, that we could not determine by their appearance whether they had been gTafted. We prefer this mode 5 it is neat, expeditious, and successful. We have put good new tops on small standard trees, in one season, by grafting the limbs in this way, so that the change was hardly perceptible. Splice or Whip Grafting. This mode is adapt- ed to small stocks, and it succeeds best when the scion and stock are precisely of the same diameter. When one is larger, they should be matched pre- cisely on one side. The stock and scion are scarfed nff, about 14 inches in length, and by cutting down- ’.rard in the stock and upward in the scion, a Scarfed. tongue is raised on each, (^, a,) which is fitted into the cut of the other. This is a very perfect and :5ure method, and stone fruit will sometimes take better in this way than in any other. Bind it very neatly with matting, and then ap- ply composition ; or better still, wind round composition cloth, without matting. The cloth will yield, in warm weather, as the tree grows, and is better than matting, as that will girdle the tree, if not loosened. Side Grafting. Make a T in the bark, as in budding ; then cut out a small piece of bark crossvdse just above the cut, that it may allow the scion to fit closely to the wood below. Scarf off the scion, as in splice grafting, commencing the scarf at a slight crook, if such there be in the scion, that it may stand off. Sharpen the point of the scion on the side opposite the scarf, rafting.^ cutting a little each side of the round part, that it may slide down well, then raise the bark as in budding, and press down the scion ; if the upper part hugs closely to the stock, above the cross-cut, press it to the stock where it is set in the bark, and bend the upper part off. Bind it closely to the stock, and apply composition. When the bark does not peal, the stock may be scarfed off a little, and the scion, formed as usual, fastened on. In this way, side limbs may . e- 4 38 AMERICAN FRUIT BOOK. Side Grq/ting. half formed when there is a deficiency, and graft- ing done without cutting off the tree or stock. Crown Grafting is the same as side graft- ing, only instead of a cross-cut in the bark, the stock is cut ofi‘. It is adapted to stocks that are too large for cleft grafting. Or, after cleft grafting large stocks, scions are set in this way between the other scions, to keep the stock alive and promote healing, and they may be cut off for scions, and the others will cover the stock. Saddle Grafting is but little practised. The stock is sharpened in wedge-form ; the '.scion is split up in the centre, and each thinned away on the inside to a flat point, and then set on the stock, with a good fit, at least, on one edge. It is most practised on stone fruit, and when the scion is immature. Sometimes large stocks are grafted after the usual season, by splitting up the scion 2 or 3 inehes, with one side the stronger. The stock is scarfed off on one side, and the stronger side of ihe scion is fitted into the bark opposite the scarf, and the thin part is brought down over the scarf, and the lower end inserted under the bark below the scarf. The thin part of the scion passing ov^er the scarf promotes healing. Root Grafting. In the Middle States and the West, this mode succeeds better than in the North, where the seasons are shorter. Roots are cut into pieces of various sizes, from 3 to 5 inch- G^rafHng. es. If large, cleft grafting is best ; if small, splice grafting is preferable. Some apply composition, others omit it, as the root is covered in earth. The surest way is to apply it, but with omission it is generally successful. The better wa}^ is to have the roots accessible in winter, and graft the latter part of winter or early in spring, and set out the stocks in earth in the cellar, in boxes or not, until the ground is dry enough for setting out. Grafting Large Trees should generally be done grad- ually, occupying 2 or 3 years, according to the size of the tree and manner of grafting. Graft the top first, £ts scions PROPAGATION GRAFTING. 39 at bottom will not ^ow well while overspread by larg^ branches. Leave twigs and shoots on the limbs, to sustain the limb till the scions grow, and then remove them grad- ually, but perhaps not till the second year. IMany an orchard of large trees has been ruined by cutting off all the top at once, in grafting, exposing the trunk and branches to the hot sun, and giving a sudden check to the growth and life of the tree. But if the limbs are all cut ofi‘ and grafted at once, towards their extremities, say where only an inch in diameter, and numerous twigs and little limbs are left, then the tree does not feel a shock, as the twigs and numerous scions soon form a good supply of foliage ; and as the latter grow, the former are removed. This was the case with the Porter tree named on page 28. Or gTaft limbs enough for a new top, where not very large, and remove the others in a year or two, as the scions supply their place. Never graft an unthrifty tree ; it is lost labor. First cul- tivate, prune, and wmsh, and put it in a vigorous condition. Graftino Composition, and its Application. 1 part good beef tallow, 2 parts beeswax, 4 parts white, transparent rosin ; melt all together, turn into cold water, and work and pull it thoroughly, as shoemakers’ wax. This composition IS not so soft as to melt in warm weather, nor so hard as to crack in cold weather j but it gives as the tree grows. It is of great importance to have it of a right temperature, and well applied, else it will peel off in cold weather. WTiile w'arm, it should be pressed closely to all the wounded part of stock and scion. When used in cool weather, it should be kept in warm water j when it is very warm, keep the composition in coo., water. In working and applying it, the hands should be slightly greased, to prevent its sticking. Apply a thin layer of composition, covering the scion on the side and cleft in the stock, and a cap over the top of the stock, pressing it closely and tightly around the scion, to exclude the air and water, pressing it also closely on the top of the stock and mto the :left, and around the scion at its junction with the stock. Many experiments have been made to discover a compo- sition without tallow, grease, or oil, as these are unfavorable, but none is generally used. The safest way is to have vig- orous stocks or trees, and then they will soon heal, and be but little affected by the operation. AMERICAN FRUIT BOOK. m Composition Cloth is prepared by dipping strips of half- «rom, thin cloth, into melted composition, and drawing it oetween two sticks to scrape off the superfluous matter. They are then torn or cut into narrower strips, of suitable Audth, for various purposes. This cloth is well adapted to splice grafting, and no other band or composition is necessa- ry. When the stock is small, it is used as a band to pres? the stock closely upon the scion. Some use strips of com- position cloth for all kinds of grafting. When partially worn, it is weak, and yields as the stock grows, so that it will not bind enough to injure it. Clay for Grafting is but very little used, being much more troublesome, and no surer than composition ; it requires far more time in its application. Take pure clay, and mix It with an equal quantity of fine, fresh horse manure, and work in fine hair. If the clay be strong, add a little sand. Beat and work the materials thoroughly together, and apply a ball of the mixture to the stock, completely covering it. If no hair be used, the mixture must be supported by vend- ing around it cloth, tow, &zc. Some use less horse manure, and always use sand to reduce the strength of the clay. The proportions must be varied with the nature of the clay. Some is pure and very tenacious, other is weak, being natu- rally mixed with sand. It is better for being prepared a short time before used, and worked occasionally. After BIanagement. When all the top of the stock is cut oif, it is better not to cut off all suckers immediately, and thwart nature, who is trying to renew the lost top ; and if a large stock be set out the spring it is grafted, it may suffer for want of sufficient top, if all sprouts be cut off imme- diately on starting. Yet suckers must not be allowed to choke the scions, nor draw off too much of the nutriment. In most cases, after the scions have got a good start, it is better to spurr-m, that is, cut off occasionally a por- tion of the suckers on the stock, and allow the scions the principal support. In large, old trees that are grafted, it may be well to cut off most of the suckers, and all that in- terfere with the scions, but leave small twigs of the old wood on large limbs till the next or second season. This will keep up the vigor and health of the tree^ and save from injury by too rapid a change, or sudden deprivation of the top ; it also savt^s the trunk and large branches from the hoJ «un. PROPAGATION BUDDING. 41 Budding. Budding, or Inoculation, is the same as grafting in its effects, as in both cases the young shoot starts from a bud It is performed at a different season, and usually on small stocks. It has the advantage of grafting in the more rapiu multiplication of a variety, in being more expeditious, in allowing, frequently, of a repetition the same season, in ca.se of failure, and of the operation without injury to the stock, and it is surer than grafting on stone fruit. It is the most common mode of propagation in nurseries, but it is not much practised on large trees, nor even on small standards, (excepting stone fruit, peaches in particular,) as grafting is preferable. Subjects for Budding. Stocks or limbs from J, or | of an inch in diameter are suitable for budding, and even those of an inch will answer, but they are more proper for grafting. It is of great importance that the stock be well established and in vigorous condition, that it may send up a strong, straight shoot, forming a good trunk for a stand- ard, else it will be stinted and scraggy, and difficult to form into a good tree. Requisites to Success. The stock must be growing well dt the time, and it must continue to thrive for 10 or 15 days alter the operation, that the bud may unite with the stock The season must be sufficiently advanced for the cambriun or sliver (the mucilage between the bark and wood) to be formed. The scions for budding must be well grown and ripening, or becoming firm, as green or succulent scions lack substance and the buds fail. The operation must be per- formed in a skilful manner. The stock and scion must be allied to each other ; yet scions will flourish in stocks of a different species, as pears on quinces, and even in different genera, as the peach in the plum, and the pear in the Moun- tain Ash, thorn, and Shad Bush or June Berry. Time for Budding. Much depends on various circum- stances, such as age and thrift of the stock, the weather, the season, &c. Judgment must be constantly exercised, (and then we may fail,) for we can no better set an exact time for budding than for cutting grain in future years. In this climate, if the stocks are young and of common vigor, and the season and the weather as to moisture about as usual the time for budding is g-r erally about as follows. Plums. 42 AMERICAN FRUIT BOOS. from Aug. 1 to 10. Cherries, from Aug. 5 to 15. Pears, from Aug. 10 to 20. Apples, from Aug. 15 to 25. Peaches, from Sept. 5 to 15 or 18. Apricots on plums, same as plums. Quince, same as apples. But if the season has been for- u^ard and wet, and trees have grown fast and early, and then begin to stop from drought, the budding must be done earlier. On the contraiy, if the season is backward, and the growth of trees small from unfavorable weather, and then it becomes warm and wet, and the trees grow fast, the bud- ding must be done later. So the time may vary thus : plums, from July 25 to Aug. 25 ; cherries, from Aug. 1 to 30, and sometimes, very young, thrifty stocks, the first week in Sept. ; pears, from Aug. 5 to Sept. 5 ; apples, from Aug. 5 or 10 to Sept. 5 or 10 ; peaches, from Sept. 1 to 20. Sometimes they gum and spoil when set the first week in Sept., in very young and thrifty stocks j again, if delayed to the third week, cold weather may check vegetation, and prevent the buds from taking. When the weather is moist, and stocks are young and vigorous, the safest time is from the 10th to the 15th of Sept. Sometimes cherries will do well budded the last of July. Again, the stocks will grow one half after that time, and the gum will ooze out and destroy the buds. If the stock be very young and thrifty, and the weather wet and warm, they will succeed when budded the last of Aug. or first of Sept. Persons of the greatest experience are lia- ble to err in being too early or too late, owing to variable seasons. Sometimes peach buds will start, if set the first week in Sept. : but will succeed well, set as late as the 20th, if the weather be wet, and warm 8 or 10 days after that lime. Again, when set as late as the 20th of Sept., they have failed, as the weather soon became dry and cold. Much depends on the age and thrift of the stock, otherwise than from the influence of peculiar ^veather or seasons. Plums or cherries of the third season, peaches that are two, and apples and pears that are older and larger than usual, need to be budded 2 or 3 weeks earlier than young, thrifty stocks. If buds are set too early, they may start the first season, and then the winter ^vill kill them. Stone fruit, set too early, is not only liable to start, but, in cherry trees, to gum around the bud, and sometimes the rapid growth throws out the bud. ^Vilen buds are set too late, the bark does not peel w'ell, and there will not be sufficient growing w^eather to cause a union uf the bud and stock. PROPAGATION BUDDING. 43 Spring Budding has been practised with various success. In some cases, almost every bud has succeeded ; in others, all have failed. It has been attended to but little, is imper fectly understood, and it is undoubtedly better adapted to the West and South than to the North. The scions should be cut before the buds swell, and set as earl}' in spring as the bark will peel. Cut off the stock an inch >r two above the bud, and remove all twigs and leaves from the stock at the time of budding. Preparation and Saving of Scions. Cut scions of the present year’s growth, that have been thrifty and strong, and are nearly done growing, becoming firm and ripe. For early use, scions on old trees of moderate growth are usually best, being more firm than those of rapid growth. In case of a scarcity, we use the side shoots from scions set in the spring, or even the main scion, when we desire to multiply a variety as fast as possible ; but they are generally too soft for early budding. As soon as the scion is cut, trim off the leaves, leaving about | of an inch of the foot-stalk, else the leaves, which transpire moisture rapidly, will abscfrb it from the buds and quickly spoil them. In hot, dry weather, they may be spoiled in this way in 2 hours. If the scions are to be used soon, wrap them in a damp mat or cloth, or, for convenience, put them in fine grass or leaves, and wrap in paper. To send a distance, pack in damp moss, or in damp sawdust, in a box. To keep awhile, wrap up or pack as above, and lay in a cool place in the cellar, or bury a foot deep in the ground, in a cool, shady place. They will keep longest in the moss or sawdust. They may be kept several days in grass or leaves, and a week or more in moss or sawdust. To keep a long time, put in a damp cloth or mat, and lay in an ice-house or chest, or they may be kept long in sawdust. (Page 35.) Mode of Budding. The most common and the best is T budding. With a sharp budding knife, make a perpendicu- lar slit, just through the bark, about on inch long, then a cross-cut, in the form of a letter T. It is well to make the cross-cut in o circular form, as in the figures a, d, that the Stick of Buds. 44 AMERICAN FRUIT BOOK. band may cross the cut. W ith the ivory at the end of the knife-handle, raise the bark a little at each comer, below the cross-cut. If one has not a budding-knife, tliis may be done with a piece of sharpened hard wood or with the knife-blade. Lift up the bark, not force the instrument between the bark and wood, and disturb the cambrium or new layer of soft matter. Hold the but of the scion from you, and insert the knife about 4 an inch below the bud that is next the but-end, and with a gentle curve cut about to the depth of ^ the diameter of the scion — more in small, soft, or rather green scions, and less in large sc’ons of firm or ripened wood — and bring out the knife about ^ an inch above the bud. Then put the bud under the bark, and slide it down the vertical slit till the bud is a little below^ the cross-cut ; then, if any of the bark re- main above the cross-cut, cut it off there, making a neat fit. Some make the cross-cut below the perpendicular sht, and run the bud upwnrd, but this is less convenient, and no better. d a The stock prepared for the bud. b The bud with the wood taken uut c The bud with the wood in. d The stock with the bud inserted, e The stock with the bud tied in. Wind the matting closely around the stock, so as to cover all the vertical and transverse cut, barely leaving the bud uncovered ; tie with one bow^-knot on the same side as the bud. Bud on any side excepting the south, w^here the sun may injure the oud in warm days in winter PROPAGATION BUDDING. 45 On Removing the Wood. The English mode is to apply ihe thumb-nail to the wood at the top, and remove it from the bark, examining carefully to see that it comes off smooth- ly under the bud, but if the wood comes out of the bud, leaving a minute hole there, of less size than a common piu head, the bud is spoiled, and must be rejected, and another tried. To guard against this evil, after starting the wood, and cleaving it to the bud, slip in the point of a thin, sharp knife, and cut between the wood and bark, directly under the bud, which saves it. Of late, a new mode prevails, called the American, which is, to slip in the bud without removing the wood. Some who have lately learned the art of budding leave in the wood invariably, and say that they find from experiments this mode as successful as the other, and saves trouble. But the most skilful, who learned the English mode, take out the wood when it is rather firm, but when it is soft and succu- lent, they leave it in. A beginner will do about as well at first to allow the wood to remain, as he will be liable to in- j'lre the bud or bark in removing it. But in this case, mind, when the wood and bark are becoming firm, and cut shal- low, so as to take but a very thin piece of wood. Either mode, well done, at the proper time, will generally succeed. There is less trouble in retaining the wood, and this mode is prevailing, though comparatively new. Bands. Mats, such as are used around furniture, new and strong, are cut into suitable lengths and used for bands. The soft, pliable, inner bark or rind of any trees, like bass or linden and elm, is good. Suitable materials can be had at agricultural stores. Some use cotton wicking. Woolen yarn will answer. Some budders use strips of cloth listing from the tailor’s. This stretches as the stock grows, and needs no loosening. Sheet India-rubber and gutta percha are used by the curious. Matting and such material should be wet before used, to make it soft and pliable. After Management. In 10 or 20 days after budding, according to the vigor of the stock, the bud will have united with the stock, and if the band binds closely, so as to cut into the bark, it must be loosened and re-tied as before. II the bud has dried and shriveled, the stock may be re-budded, ff the bark peels. In about 3 ^veeks after budding, if the bud is well united to the stock, the band may be removed But if it does not bind, it may remain. If it remains on 46 AMERICAN FRCIl BOOK. during winter, the ice is more like.y to gather around the band, and injure the bud. As the bark of the cherry curls, the band needs to remain on longer than on other stocks. In the spring, from the bursting of buds to the leaves becoming half size, cut off thq stock in \ which the bud is good, to vdthin 2 or 3 inches of the bud, and when the bud has started, tie it to the stump, if it inclines off. Keep down the sprouts • and in July, cut off the stump even with the bud, as at the line a, and keep down sprouts and suckers. Growing — bud. Inarching is similar to grafting ; it is the union of two trees or branches, both retaining their hold in the ground tih they are united or longer. It is practised in various ways. Trees of equal or unequal size may be united lengthwise or crosswise, by shaving off a little of the wood on each, and fitting them nicely together, allowing them to join in bark and wood, as in grafting. Bind them closely together, and apply composi- tion. Some trees, that are difficult to propa- gate by grafting or budding, may be transferred into thrifty stocks or larger trees, in this way, and after they are well united, the top of the larger tree » may be cut off, and the whole growth thrown into the smaller, which may, after a while, be cut loose from the ground and trimmed off, or it may remain, as in the figure on the left. Sometimes inarching is practised in the same way as side grafting reversed. The object being to invigorate an old or slow-growing tree by setting vigorous young trees around it, and inarching with it, as in the figure on the right. The end of the tree, scarfed on the side next the larger tree, is run up under the bark, and a bandage and composition applied. By inarching, a tree may be sustained beyonr its usual period, as the pear on the quince, by inarching witn it youn^ pear trees. Inarching TRANSPLANTING. 47 Inarching is often practised for curiosity or ornament. A small tree may be inarched with its neighbors on each side, and then cut loose from the ground, and flourish hanging in the air. We have seen some fine specimens of inarcliing by nature. In one case it was a puzzle whether a limb, in an inverted form, grew down and took root in the ground, or a tree had grown up and united with another. Re-rootino. In some cases scions are set on stocks of slower growth, or a different character, as the pear oi the quince, thorn on mountain ash, plums on the slow-growing Canada stock, e^ ashes, salt, charcoal, (See., in addition to common stable manure. NEW VARIETIES FROM SEED. A few varieties of fruit only produce the eame from seed In this way sortie peaches, a few plums, apricots, and cher ries are propagated, hlost kinds are propagated hy grafting and budding ; and from the effects of the stock, and ^rom the mixing of blossoms, a great many new varieties pro- duced from seed, the most of which are worthless, tending back to the natural type, or wild state. Yet incidentally, and by design, new and superior fruits are constantly produced. In this way we have, of compar- atively recent production, nearly all our best fruits, and we are making valuable acquisitions annually. Many of the best kinds of fruit are cultivated together; and when in blossom, they mix by jvind, by insects, and by intermingling of branches, so that a profusion of new kinds are produced. A cross between two kinds is formed by shaking the branch of one over the other w^hile in blossom. A more scientific way is to remove the stamens of a flower, as it begins to expand, and then cover it with gauze, and when the pistils are perfect, apply to them the pollen of a desired kind, and cover again till out of blossom. This forms a regular cross of desired kinds, and the parents are well knowm. (Page 76.) DO SOME VARIETIES DECLINE ? On this subject there is ample room for argument and theory, on both sides. In some parts of the wmrld, and in different ages, varieties of fruit have apparently declined. This seems a powerful resuson in favor of the affirmative of this question ; but it is more plausible than sound. Perhaps we ought to hlame the culture^ not the fruit ; for while a kind declines in one section, it flourishes in full Vigor in another, and even in the same section, in a congenial soil, and under good management. A variety may flourish in new^ lands; but soon some ingredient is exhausted, and it will never flourish there again, unless scientifically manured, that is, with the deficient elements. The St. Michael or Whiw 6* 66 AMERICAN FRUIT BOOK. Doyenne pear, that cracks and blights in the old parts of N. England, is in full vigor in the Middle and Western States ; and under superior management in Boston, they are very fine. It also does pretty well in the interior of N. England. Generally, it is the soil, not the fruit, that declines, from repeated cropping, without suitable manure to preserve its original fertility. Perhaps there is in the soil no potash or other alkali, to dissolve silex for the plant or tree, or some salt or other ingredient is wanting. Fruit may decline from a change in seasons, or from a country gradually undergoing a change in its chmate by reason of the reduction or increase of forests, by the recla- mation of wet lands, by changing the course of streams, or other increase or decrease of bodies of water. Location and elevation often have an effect equal to a change of cli- mate. All these things, and many others, have effects, par- ticularly on very susceptible kinds. A variety may decline from being on unhealthy stocks^ and the scions from it may retain ai\d continue the defect. Sometimes we have a great change in weather, both in summer and winter, and the constitution of the atmosphere may be occasionally modified. Fruits generally decline, not from intrinsic defects, but from external circumstances. The cholera and potato rot do not indicate any decline in the human race or in that valuable esculent. A fruit may decline in what is called its native climate, where the tree had its birth, when in reality its true nativity was in a more congenial region where the seed grew. This first cause is often overlooked in tracing the origin of fruits. The orange fails here, though produced from seed, as that was raised in a milder clime. Grafting and budding tend to deterioration, as the stock and scion often vary in their habits, even when of the same species ; (page 59 ;) and when the stock and scion are of difierent species, as the quince, thorn, mountain-ash, and apple for the pear, there is still greater degeneracy in tree, though there may not be in fruit. Though there is far less declension in fruit than is gener- ally supposed, yet there are, doubtless, cases in which decline is peculiar to, or inherent in, the variet)". It is the t ^me with fruits as with races of animals and vegetables gener- ally. They may decline from inherent defects, or from exter- nal circumstances FRUITFULNESS AND EARLY BEARING. 67 TO INDUCE FRUITFULNESS AND EARLY' BEARING. In some cases, it is desirable to bring fruit trees into early bearing, to determine the kind, and for other purposes. Trees may grow large and luxuriantly, and be a long time in bearing. Root Pruning- has been practised of late years, for this purpose. The roots are laid bare, and some of the longest are cut olf a few feet from the tree ; this checks its growth, and early bearing is the result. This is practised also foi the purpose of dwarfing in gardens, where small trees are preferred. The fill is a favorable season for this operation, but it shortens the life and restricts the size of the tree, and ranks with the fancy work of the amateur. Ringing. Carefully remove a ring of bark about one sixth of an inch wide from a limb you would form blossom buds, or retain and perfect its fruit, but do not cut the wood. As the sap returns in the bark, it will be checked, and tend to the growth and fruitfulness of the branch, but at the expense of the rest of the tree. It is like starving one pig to fatten another, instead of keeping both growing. Granulations will be formed, and the wound healed ; then the sap will pass on, else the branch would die. This may be done in July, to form blossom' buds, and just before blossoming ; to set fruit, retain and improve it. It is adapted to the pear and apple. Bending the Limbs down, and fastening them in that po- sition, as in quenouelle training, retains the sap in them, inducing bearing and improvement in fruit, without injury to the tree. Hence there is more philosophy than Avhim in the saying, that the bending down of fruit trees by heavy snows indicates a fruitful season. Transplanting a tree frequently has a tendency to check its growth, and cause early bearing; but it will reduce its size, and shorten its life. The effect is the same as root pruning, as roots are lost by removal. Stocks. By putting scions into stocks of slow growth, as pears on quince and thorns, luxuriant plums on Canada stocks, peaches on plums, apples on paradise stocks, the effect is similar to root pruning, both in causing early bear- ing and in the final effect on the tree. 68 AMERICAN FRUIT BOOK. Shortening-in is the most successful, convenient, and least njurious mode. In July, clip off about a third of the present year’s growth ; this will cause the formation of blossom buds, instead of an extension of wood, as would be the case without clipping. We have found this very effectual on the peach. If buds have set naturally, cutting off half the last year’s growth early in the spring will generally improve the fruit by reducing its quantity. Change of Soil and Addition of Condiments . Sometimes the soil may be too rich in vegetable and animal manures, and a change of a part for gravel, sand, or loam, with the addition of ashes, salt, lime, charcoal, bone manure, &c., may be necessary. Again, trees may suffer from poverty, and require richer soil, manures, and condiments, also more culture. A lean, porous soil of sand and gravel may require mud, peat, clay or loam, and vegetable matter. CAUSES OF FAILURE. These are various, often beyond the control of man, and some even defy his poivers of investigation. We have treated of spring frosts and insects, under these heads. Drought is a common cause in our long, hot summers, es- pecially on dry lands. The preventives are deep culture and frequent stirring of the soil, the mixing clay, mud, peat, and marl with dry soils, the use of salt, ashes, and plaster, mulching or covering the land. There may be an abundance of manure, and yet lime, ashes, salt, bone manure, iron, or some other ingredient, may be wanting. The soil may contain too much vegetable mould, and not enough gravel and sand. General debility of the tree, or some disease or affection unknown, may cause failure. A hard winter, -or sudden changes fUom heat to cold and the reverse, may injure the tree, or kill the blossom buds. A powerful wdnd, or heavy storms, when the trees are in blossom, may beat off and waste the pollen or fertilizing dust ; hence a failure, sometimes, on the windward side of a tree only. A very powerful heat at this season is supposed to have an unfavorable effect, perhaps by hastening too rap- idly the process of inflorescence, which may prevent the usual operations of insects on the flowers. We have knowm ^arge crops after cool weather at the time of flowering, wdiich SCRAPiNG AND WASHING. 69 continued the blossom for several weeks. Slight frost, and cold winds, are more destructive when the fruit is setting, or soon after, than when the tree is in bloom. The most common causes of failure are evident and remediable. They are a want of manure, thorough culture, and judicious pruning. SCRAPING, WASHING, SLITTING, AND DISBARKING. Scraping- the ross and loose bark from fruit trees, with a deck scraper or other implement, is very beneficial j it gives a healthy action to the bark, and deprives insects of shelter, and nest for their eggs. This may be done at any time excepting spring, when the wounded bark turns black, and causes decay. June is a good time. Washes of various kinds are useful in destroying insects and their eggs, in giving the trunk and branches a fresh and healthy appearance, and sendng for manure as they run down around the roots. Caustic washes, as a solution of potash, lime, wood-ashes, &c., are beneficial, and are very efficacious in destroying wood-lice, preventing the operations of borers and destroying their eggs. A strong lye of wood-ashes is a very convenient and ex- cellent wash ; and if the ashes are applied with it, so much the better. One pound of potash to a pailful or 2 gallons of water makes a very strong wash, and it is highly valua- ble. Some have used 1 pound to a gallon without injuring ; others have injured trees by so powerful a caustic. Fresh lime is good, but it should not be used as whitewash, as it will injure the trees by closing the pores of the bark, and preventing the favorable effects of dews, rains, and air, and a caustic coat long on the bark is liable to kill it. Besides, whitewash on trees is unsightly. Use hen or other manure with lime, to destroy its tenacity ; then the whole will be gradually washed down the tree for manure. Soft-soap, strong soap-suds, and whale oil soap quite strong^ are valuable w^ashes. Add ashes to soap-suds. A compoun/l may be made of soap-suds, tobacco water, soot, a little salt, hen, pigeon, or cow dung, sulphur, and other nauseous and rich substances, more or less, that will be highly useful in destroying insects, cleansing and improving the bark, en- riching the soil, and annoying insects. 70 AMERICAN FRDIT BOOK. Apply washes freely, and several times in a year, with a stiff brush, to all parts of the trunk and the large branches, carefully avoiding the leaves, if the wash be strong. Slitting the Bark. Some person says that there is m more danger of the bark getting too small for the tree, than -here is of a boy's skin* becoming too small for his body. But in some cases, under a vigorous grovih, the bark of trees will crack open, particularly cherry trees, and the wood is liable to crack also. In such cases, slitting may save the trees, as the openings will be small when there are a num- ber of slits. In this operation, do not make long slits with the grain of the wood, hut make short slits in spiral form. With suitable scraping, washing, and other good manage- ment, slitting will seldom be necessar}^ Disbarking. Old bark-bound trees, particularly apple trees, are improved by stripping the bark from the trunks, about the time of the longest days. In this case, the trees should be put into a thrifty state, and the bark taken off with great care, so as not to disturb the cambrium between the bark and wood, which will soon form a fresh, healthy bark. This mode has been practised but little. It is weU to screen the naked trunk from the sun a few weeks. KENOVATING OLD TREES. Sometimes old trees, or those not very old, 'fail from the exhaustion of the soil, while they still possess life and vigor under good management. In most cases, trees may be renovated by ploughing, manuring, pruning, scraping, and washing. Let the manure be adapted to the soil, as directed on page 53. Keep the land well cultivated. Stir the soil often. In case trees are far gone by neglect, remove the earth, and prune off rotten or decayed roots, and replace fresh soil from the forest, including mould and leaves, or from a pas- ture not recently or ever ploughed, or any other fresh soil different from that around the tree, and thoroughly mix with the soil a liberal quantity of compost. (Page 53.) And if the soil be not removed as far as the roots extend, enrich it, and stir deep and thoroughly to the extent of the roots, but carefully avoid injuring them. Prune off about one third of the limbs, including those that are dead or decajdng j scrape and wash thoroughly. Id TO SAVE GIRDLED TREES. 71 rhis way many trees, now useless, may be made to bear abun- dant crops of excellent fruit. Many trees that do not now produce a peck of fair fruit, could be made to yield several barrels of the finest quality, and at a moderate expense too. Sometimes the larvae of the 17 years’ locust seize upon the roots of trees, and draw their support from them. Exam- ine, and remove this evil, if it exists. TO SAVE GIRDLED TREES. Take large scions, long enough to reach over the girdling cr decay, scarf off each end on the side to go next to the tree, like the lower end of the scion in side grafting, and insert each end in the same way, under the bark, the upper end being the reverse of rside grafting, and like inarching. (See figure, right side, page 46.) In large trees 12 or 15 scions are inserted, which sustain it. We have seen trees 8 or 10 inches through that were girdled, or othenvise dead in the bark, saved in this manner. The sap ascends in the sap wood, and descends in the inner bark, and the tree, though starting well, will decay, unless by scions the returning juice can descend to the roots Dr. Shurtleff had a pear tree with dead bark on the trunk, too low down to insert scions. He set young trees near it, and inserted them by inarching ; after a while a sprout came from the root, and that was inserted, also, above the injury. The old tree and the young stocks did well, the sprout con- necting the trunk with the root. Trees decaying in the bark, all round the trunk, are saved by scions extending over the defect, and inserted under the live bark. TO PROTECT TREES FROM MICE, RABBITS, dec. Meadow mice or moles often destroy trees by girdling. As they work under the snow, treading down early snows around trees is a preventive. Heaping up a cone of earth around a tree, in the fall, is generally sure. On grass land, a cart-load of loam will suffice for several trees, and if spread around them in spring, will improve the soil. Trees may be saved by tying around them laths, shingles, old ban'el staves, boards, old leather, canvass, cloth, birch, &c. In England, soot and milk, applied as paint, protects trees from hares and rabbits, and it may be good against 72 AMERICAN FRUIT BOOK. mice. With tobacco, sulphur, assafoetida, hen or pigeon manure, or other offensive substances, and mud or clay, to give body and tenacity, a mixture may be made that will doubtless prevent all depredations of the kind ; and if the rains do not wash it off in the spring, remove it vith soap- suds. Industrious cats are useful. TO PROTECT BLOSSOMS FROM FROST. When trees are in bloom, and a frost is expected, wet a bundle of straw thoroughly, and put it into the tree ; in a large tree, several bundles. Or when a frost has occurred, syringe the tree all over vnth cold water, before sunrise, and it will extract the frost without injury. When it is cloudy in the morning, the change to warmer will be gradual, and the injury less, than when the sun shines on the frozen blossoms. For a number of trees, make fires in several parts of the garden, of chips, saw-dust, tan, &:c., and then throw on some materials rather moist, to make a slow combustion and smoke. Do this at 12 o’clock, and keep up the smoke till sunrise. Trees may be kept back by planting in cool loca- tions, on an elevation, or on a northern exposure. By placing snow and ice around trees, if it be not already there in plenty, and covering it vith straw, hay, tan, shavings, &c., blossoming may be retarded. INSECTS. Numerous insects, of various kinds, prey upon fruits and trees. Some are destroyed with ease, others with difficulty. IMan, the proud lord of creation, may control the elephant and lion, and capture the leviathan of the great deep, and yet he must see the favorite products of his industry fade away before the formidable doings of tiny insects. We shall here treat only of those insects that operate generally ; and, under each species of trees, of those that affect that kind mostly. IMr. David Haggerston, formerly farmer and gardener to J. P. Cushing, Esq., Watertown, highly distinguished for skill in his profession, discovered the valuable properties of whale-oil soap for the destruction of insects. On the body and branches of trees it may be used verj’’ strong, even IM SECTS. 7H iolerably thick ; but on foliage the rule is to use 1 pound to gallons of water. This will kill tender insects, but not hardy ones. We have tried 1 pound of oil soap to 4 gal- lons of water, on the leaves of all kinds of fruit trees, and various plants : and this is the strongest that they wall bear, and they will' not bear this in a hot sun. It should be applied in the evening, as the sun is declining; orveryeiily in the morning, so as to dry wholly or partially before the sun shines warm on the leaves; or on a dull day. If applied when it rains, or immediately before, the effect vill be less. For want of oil soap, use the same quantity of soft soap. It is not so strong, and perhaps more may be used. This powerful preparation will not kill rose bugs, and, perhaps, some other extremely hardy insects may escape. For such, steep half a pound of tobacco in a gallon of water,, and add that to the 4 gallons of solution of whale-oil soap. This will destroy them. A pint of whale-oil soap weighs 1 lb. 2 oz. So use a pint to 4^ gallons of water, or eight ninths of a pint to 4 gallons. Oil soap of a dark color is the strongest, as the alkali predominates ; that of a light color is the weakest, as the oil prevails. Be not afraid ol killing a leaf, while insects are destroying millions. Nearly all kinds of birds devour vast numbers of insects and their eggs ; therefore they should be protected and kindly treated. No boys should molest them or their nests, but rather encourage their sweet music and useful labors. Toads, snakes, and bats destroy multitudes of insects. The Rose Bug is a beetle about a third of an inchin length, of a slender body, tapering to each end. It comes from the ground in June, at the time the rose blossoms. It is the greatest pest that the fruit grower has to contend with, coming often in swarms, destroying both foliage and fruit ol almost every description. Sometimes they are so numerous that the cultivator retires from the scene discouraged, which their ravages soon render desolate. They often stop the growth or destroy tender trees, and ruin the crops of large ones. After 5 or weeks, (sometimes they abound only ? or 3 weeks,) they suddenly disappear, entering the earth a few inches, where they deposit their eggs. A strong solution of whale-oil soap and tobacco water is the best remedy. Ashes, plaster, lime, &c., will annoy but not destroy them. (See above.) Aphides or Plant Lice. They are various plants; 7 ✓ 74 AMERICAN FRUIT BOOK. are of different colors, as green, bro\;m, blue, black, led, cnmson ; of various sizes, from that of a mite to the big- ness of a pear bug ; naked, or clothed in a woolly or furzy covering. As they multiply with astonishing rapidity, they should be destroyed as they make their appearance. For their destruction, use whale-oil soap, or soap-suds, or tobacco-water, or all, or any of them, mixed, as strong as possible without injury to the leaves. (Page 73.) Lady bird or lady bug, (^Coccmella,) and a green fly (^Chrysopa) destroy the aphis. Le.\f Rollers, and Leaf Eslcers. There are several kinds of caterpillars that roll up leaves that serve as a habi- tation and for food. Some live in buds, others fasten several leaves together to form a shelter. Some live under the bark, and others live on leaves without shelter. Crush them, or : apply whale-oil soap or tobacco- water. Other Caterpillars, Worms, and Insects, too numer- ous to describe, occasionally prey on the foliage of fruit trees. For their destruction, use whale-oil soap, or soft soap, or a decoction of tobacco, or add this to the soap if •necessary ; or, when the dew is on, sprinkle on the foliage dry ashes, or powdered lime. The liquid is most effectual. To Destroy Grubs and Insects in the Ground. Stir up the earth, and let hogs root it and devour them, if con- wenient : fowls are also very useful. Exposure of the earth, by ploughing, &c., in fall or early winter, will be a means of destruction by frost. Fresh slacked lime, or salt, in spring, will have a good effect, both in the destruction of insects and improvement of the trees. To Destroy Winged Insects, make flambeaux of tar or other slow combustion, and thousands will fly into the flames and perish. Set open vessels of whey, vinegar, and water, or other liquid that will retain them, and set in each vessel a lamp, just above the liquid, and many will be caught. In a flat vessel of oil, set a light, and cover it with a bell glass, besmeared with oil, in which the insects will be caught, or they wall fall into the dish below. Take transparent bottles, fill them nearly up to the neck with sweetened water, and hang them into fruit trees. They will often become fiUed with a vast variety of insects. Pitchers, mugs, 6cc., will answer. Tie them up by the handle so that they hang obliquely, and fill them two thirds full of sweetened w^ater. Many insects are thus destroyed which consume fruit when ripe, su.'ih hornets, wasps, 6cc. BLOSSOMS. 76 TO FRIGHTEN BIRDS. The birds, after protecting your fruits from insects, must be frightened away, unless allowed a share. Images avail but little -j in one case a bird used a pocket for a nest. Bells put in operation by windmills have a good effect. By a string extending to the house, they may be rung occasionally when there is no wind. Looking-glasses, or pieces of the same, suspended so as to swing in the sun, have a good effect, from their reflective power. A shingle hung by a string, swinging and revolving, will frighten birds ; but pieces of bright tin are better, and if tw^o be near each other so as to make a tinkling, it is better still. Birds, kindly treafed, are not easily frightened. TESTING FRUITS FAIRLY. A tree, shrub, or vine, may for the first or second year of bearing produce fruit inferior in size, appearance, and flavor, and yet, after a few years, yield the finest fruit. Therefore the cultivator should be patient, lest he condemn his best trees. "Wliile waiting for a fair test, the tree will be gaining in size, and be more valuable for grafting, if it should prove to be poor. The Black Eagle cherry bore sc poor fruit at first that it would have been destroyed had it not been raised by a young lady. It is one of the finest fruits. BLOSSOMS. A complete flower has on the outer side green leaves or sepals, called the calyx ; the delicate inner leaves, or petals, of various hues, called corolla ; stamens, which are usually long slender stems, next within the petals, having on the top a box, or anther, in which is contained fertilizing dust or pollen ; and pistils in the centre of the flower,, which are usually shorter and stouter than the stamens, and less in number. The bottom of the pistils is the germ or rudiment of future fruit, the middle is the style, and the top the stigma. In some flowers, . the calyx is wanting, yet a flower is regarded as perfect when it contains, in the same blossom, both stamens and pistils, these being the organs essential to reproduction. 76 AMERICAN FRUIT BOOK. Fruit Blossom. F'lg. 1, Stamen, a, fila- ment; h, anther; c, pollen. Fig. 2, Pistil, d, serm ; e, style ; /, stig- ma. Fig. 3, Perfect flower. g, stamens ; h, pistils. 1 2 3 Some trees or plants have the stamens in one flower, and pistils in another, on the same tree, as com, (the silk is the pistils, the stamens are on the spindle,) cucumbers, &c., and are called mo7UEcious. Others have the staminate flowers on one tree or plant, and the pistillate on another, (page 266,) as the shepherdia, (page 288,) asparagus, «fcc., and are called diwcious. Most trees and plants producing fruit have per- fect flowers, like the apple, pear, peach, plum, cherry, dec. No Blows is a term applied to apples which have no blossoms or seeds, and but ver}^ little core. We have seen several varieties. The fruit is very irregular or deformed. It is said that such anomalies are produced by inverting •scions, or by inverting a small tree, after bur}'ing the top in the ground, and it has taken root. We cannot explain. LABELS. Trees should be marked promptly, distinctly, and durably Trust not to memory. It is sufficient to bear mistakes which will occasionally occur, without adding to the vexa- tion by losing marks. A nurseryman lost ^500 by budding from a falsely marked tree, before it bore. So much for one error. Zinc. Write on it with 2 parts of fine verdigris, 2 sa- ammonia, 1 lamp-black, 20 water. Mix in a mortar with a little water at first. Bottle, and shake it occasionally. Or with types, stamp the number on the zinc. If zinc b? LABELS. 11 Fig. exposed till oxydized or rusted, it may be marked with a lead pencil. Old zinc is thus prepared. Fig. a. Tin or Lead. AVrite with a sharp awl, cutting through the coat of tin ; or stamp the name or number with type. Fig. a. Use sheet lead in the same way. Wood with Printing. Print with com- mon types and printing ink, on smooth wood, better for being thinly painted with white lead, using a lever for a press ; more distinct, and, for nurserymen, more expedi- tious than writing. Four or five of each let- ter are enough. Bourgeois, Long Primer, or Gmail Pica, is a good size. Fig. a, AVood with AVriting. Use soft, smooth, durable wood, and paint with white lead, or, if not painted, moisten the wood, and write vfith a good strong pencil, with a heavy hand. Fig. a. WcoD WITH Numbers. A label of durable wood, 3 to 6 inches long, and one half to an inch wide, and half as thick. Fig. b. On the corner cut i notch for 1, 2 for 2, 3 for 3, 4 for 4. For 5, cut a notch across the edge or narrow side ; and for 10, a notch across the wide side, 2 for 20, 3 for 30, 4 for 40. For 50, a notch obliquely across the nar- row side ; for 100, a notch obliquely across the wide side. In this simple way any number can be readily expressed, and if made of sound pine it will last many years, and it will endure if buried up in laying trees into the ground. To mark in this way, a knife and any stick are suf- ficient. Make two contiguous sides, one wider than the other, wdth a square corner between Fig. b. them. Mark stakes in the same way. In this way each variety of fruit is numbered. Figure h is numbered 177 Upper mark, 100 ; next, 50 ; 2 next, 20 ; next, 5 ; 2 next, 2 This plan is our invention, and from its simplicity and dura bility, we prefer it to all others, for most purposes. It h convenient for marking all kinds of plants by labels or^ stakes, or for marking boxes of earth in which seeds are prepared. The name may also be written on the tabel. Fastening on Labels. Stout twine will generally last a year; leather longer; both are transient. Strips of tea 7^': 78 AMERICAN FRUIT BOOK. chest lead are durable, and they expand as the tree grows. Annealed copper wire is durable, but mind that it does not cut the limb. Nos. 21 to 23 are a good size. Tin, zinc, or Fig. c. sheet lead, may be cut wide at one end for marking, the other running to a point, and bent round the limb. The point may be run through a hole in the label, and clenched. Fig. c. MAKING WINE. The juice of most kinds of fruit, with only the addition of sugar to some kinds, will make good wine ; and the best of vinegar, without sugar. (Page 269.) Such wine is the best for medicine, being free from alcohol, which is usually injurious to health, often doing more injury than the juice of the grape, with which it is mixed, does good. (Page 240.) There are three important requisites in making good wine : body, flavor, and color. Some fruits contain all these, and make excellent wine alone, as the Cataw^ba grape. Others contain only flavor and color. Body or strength may be added by sugar ; and this is necessary to correct acidity. To make good wine, take w^ell-ripened, but not over ripened fruit, mash it finel)", then press out the juice. In a small way, it may be pressed in a stout cloth 5 in a larger way, in a coffee bag ; on a large plan, in presses. Strain the juice, add w'hat sugar is necessary, put into bottles, or in casks, set in a cool cellar to moderate fermen- tation ; cork lightly at first, lest the bottle or cask burst ; w^atch carefully, and tighten the cork as the fermentation abates, that it may w’ork as little as possible. When fer- mentation ceases, cork closely. A dry cellar is best. In this simple w^ay w^e have made excellent wane of the juice of various kinds of fruits, and kept it a year or tw^o in the best condition ; and w^e never add spirit, as it injures the quality ; nor spices, as they spoil the flavor. We prefer making a strong rich S)Tup, instead of adding w'ater to the juice. It keeps better, it is in less compass, and water may be added w'hen used. To the juice of currants, w'hich is rather thin, and very Bx:id, w"' fine, high aromatic flavor. One of the very best and most beautiful; but good only when eaten from the tree. During Sept. We find it to be only a moderate grower, and a great bearer. Origin, Bloomfield, N. Y. 38. Mexico. Medial ; roundish ; bright crimson, clouded and striped with very dark red, a little yellow in the shade ; few large light dots ; stem rather long and stout, in a broad, rather shallow, russety cavity ; calyx rather large, in a nar- row basin; flesh w'hitish, tinged with red; tender, rather juicy, of a fine high flavor. We find it a moderate grower , perfectly hardy even in Maine. A good bearer, very hand some, excellent fruit. Sept. Origin, Canterbury, Ct. 106 AMERICAN FRUIT BOOK. 39. Garden Royal. Small ; roundish- flat ; dull, green- ish, russety yellow, mostly covered with dull, deep red in the sun, numerous large, light specks ; stem short, slender, in a medial cavity ; calyx medial, open, in a broad, shallow basin; flesh very fine, tender, almost melting, crisp, of a delicious, highly aromatic flavor. Nothing superior. Sept. Moderate grower and great bearer. Fine for the private garden. Rather small for market. 40. Lonu Stem. Large medial; flattish-round ; pale yel- low, brown full in the sun ; dark specks and patches ; stem extremely long, slender, in a broad, deep cavity ; calyx large, rathei open, in a broad, shallow basin ; flesh white, rathei FALL APPLES. 107 lender, juicy, of a rich, mild, delicious, sprightly, aromatic flavor. First-rate for the dessert or cooking. Sept. 1st, to the last of Oct. Good and constant bearer. Origin, EAst Bridgewater, Ms. 41. Superb Sweet. Rather large; roundish; pale yel- low, much red, bright in the sun ; steni long, in a deep cav- ity ; calyx large, open, in a broad basin ; flesh white, very tender, juicy, of a sweet, rich, high flavor. Hardy in Maine ; great grower, and good bearer. One of the best. Sept., and into Oct. Raised by Mr. Jacob Deane, Mansfield, Ms., a distinguished fruit-grower. 42. Porter. Large ; oblong-ovate ; smooth, rich yellow, a dull blush in the sun; stem medial, in a rather narrow, deep cavity; calyx large, open, in a rather narrow, deep basin ; flesh toler- ably fine and tender, very juicy, of a rich, excellent, slightly acid flavor. For cooking and the dessert. Sept, and into Oct. A good grower and great bearer. The principal Sept, apple in the Boston market. It also succeeds well in the Middle States, and in the West. Gener- ally yields about twice as much in even as in odd years. By Rev. S. Porter, Sherburne. Ms. 43. Tufts’s Baldwin. Very large; flattish-coiL cal, ribbed; smooth, fair, yellowish-green, mostly covered with rather dull, 108 AMERICAN FRUIT BOOK. dark, unbroken red j stem rather short, in a broad, deep cav- ity ; calyx small, closed, in a narrow, deep basin ; flesh rather coarse, yellowish, crisp, pleasant sub-acid. Resembles the Baldwin in quality. Very salable from its noble and fine appearance, but not first-rate for the table. Sept, and Oct. 44. Fairbanks. Medial ; flattish-round-conical ; light yel- low, stripes of dull red, and russet patches ; stem long, slender, in a broad, shallow cavity; basin shallow; flesh yellowish, fine, juicy, of an excellent flavor, blending sac- charine with sub-acid. Sept, and into Oct. Much esteemed in the region of its origin. Farm of the late Mr. T. E. Fair- banks, Winthrop, Me. P. Society. 45. Sassafras SwEEt, Haskell Sweet. Rather large; flattish; yellovdsh green; stem short, stout, in a deep cavity ; cal)rx medial, closed, in a narrow, deep basin; flesh tender, juicy, of a very sweet, rich, sassafras flavor. Vigorous and productive. One of the best. Sept, and Oct. The same fruit, in our opinion, is considerably known under each name. We prefer the most significant cognomen. Origin, Ipswich, Ms. 46. Wine, of East N. J., and of Deane, of Mansfield, Ms. Medial ; flat ; very smooth and fair, rich, dark bright red ; flesh yellow, crisp, pleasant, and vinous. Sept, and Oct.; slow ^ower, of a dwarfish habit, which, with the beautiful fruit, is highly ornamental, and adapted to the garden. FALL APPLES. 109 47. Fall Wine. In 0. Fruit Convention, considered one of the best in its season. Sept, and Oct. We have no de- scription. 48. Summer Sweet Paradise. Very large ; flattish-round j pale green, yellowish in the sun, large dark dots; stalk large, in a cavity of medial depth ; flesh tender, very juicy, crisp, of a sweet, rich, aromatic flavor. Sept, and Oct. Great grower, and abundant bearer. One of the finest. By J. B. Garber, Esq., Columbia, Pa. 49. Lowell, Pound 'Royal ^ Orange^ Quern Anne, Tallow. Large ; oblong-ovate ; oily, pale yellow ; tender, and nearly first-rate. Sept, and Oct. Good grower, great bearer. Raised in Western INT. Y. and 0. 50. Briogs’s Auburn. Large ; flat; light yellow, slight blush in the sun ; stem rather long, in a broad, very deep cavity ; basin very broad and shallow ; flesh white, fine texture, flavor a blending of sac- charine and sub-acid. Sept, and Oct. Tree hardy and productive. Origin, Auburn, Me. Introduced by Mr. John Briggs,"Afe. P. Society. 51. Dutch Codlin. Very large; roundish, ribbed ; pale yellow, orange in the sun ; stem short, thick ; basin narrow, deeply furrowed ; crisp, juicy, acid. For cooking only. Last Sept, and Oct. Foreign. 10 110 AMERICAN FRUIT BOOK. 52. Boxford. Medial j flat; yellow, red striped ; tender pleasant ; but transient, and lacks character. Sept, and Oct. 53. Moses Wood. Medial ; roundish ; straw color, beauti- fully striped with red ; cavity and basin shallow ; flesh white, tender, juicy, of a pleasant, sub-acid flavor. Sept, and Oct. Productive ; orchard of hlr. Moses Wood, Winthrop, Me. P. Society. 54. Jersey Sweeting. Small medial ; roundish-Ovate ; greenish-yellow, nearly covered with pale red ; fine texture, tender, very sweet, juicy, and sprightly. Sept, and Oct. Fine tor table, for cooking, and for stock. Productive. It ranks high in the Middle and Western States ; but little known here. 55. Holland Pippin. Very large ; rather flat ; greenish, a dull blush; rather coarse and acid. For cooking. Sept, and Oct. Often confounded with Fall Pippin, which is much superior. 56. Gravenstein. Large ; flattish-round ; rich yel- low, mostly covered with bright red stripes; stem short, stout, in a deep cavity ; calyx large, open, in a wide, deep basin : flesh whitish, very juicy, crisp, of a very high, sprightly, vinous flavor, rather acid till fully ripened, and mellowed. 15 Sept, and Oct. Per- fectly hardy, very vigorous and productive ; bearing most in even years. One of the handsomest and best for all parts of the country, holding an equally high rank with the Porter; some prefer it. Among the early winter apples in the Northern parts of N. Eng- land. Origin, Germany, where it ranks the highest of all. 57. Leland Pippin, Leland Spice^ and New York Spice. Large ; roundish ; yellow ground, nearly covered with bright red ; stem short, in a narrow cavity ; calyx small, in a shal- low basin , flesh yedowish, rather tender, juicy, of a very FALL APPLES. Ill rich, high aromatic sub-acid flavor. Excellent for eating and cooking, but too acid for many. 15 Sept, and Oct. Very vigorous and productive, and the fruit handsome and salable. Dea. Daniel Leland, of Sherburne, Ms., has long cultivated it, and he thinks the original tree was imported long since. 58. Fall Strawberry, Zflife Medial; round- ish ; slightly conical ; light and dark red ; flesh whitish, very tender, juicy, of a fine, pleasant, slightly acid flavor. Middle Sept, and Oct. Vigorous and good bearer. Thomas says, one of the finest of all table fruits. Origin, Western N. Y. 59. Weston. Large; roundish-conical; yellow, mostly covered with red ; flesh whitish, tolerably juicy, of a mild, pleasant flavor. Last Sept, and Oct. Moderate grower, great bearer. Origin, farm of Maj. Daniel Weston, Lincoln, Ms. New. 60. PoMME Royale, Smithjield Spice, Dyer. Medial ; round- ish ; greenish pale yellow, with a faint blush ; very tender, juicy, of a mild, pleasant, sprightly flavor. Last Sept, and Oct. Cultivated a little in R. I. Popular in Northern Ohio. Supposed of French origin. 61. Lyscom, Osgood^ s Favorite. Large ; round ; greenish pale yellow, striped with bright crimson; stem short, in a deep cavity ; calyx large, in a narrow plaited basin ; flesh fine, tender, mild, pleasant. Last Sept, into Nov. Wanting flavor, yet salable from its size, beauty, mildness, and tender ness. Moderate grower, and moderate or good bearer. Ori- gin, Southboro’, Ms. 62. Beauty of the West. Large ; round ; greenish yel- low, stripes of red; tender, sweet, second-rate. Fall. 63. Chapman’s Orange. Small medial ; deep orange ; fine, juicy, very high flavor ; first-rate. October. Michigan Farmer. 64. Winthrop Pearmain. Large ; roundish-ovate ; straw color, striped with red, deep red in the sun ; stem medial, in a rather deep and broad cavity; shallow basin; flesh white, fine, juicy, of a pleasant spicy flavor. Last Sept, to Nov. Constant bearer. Orchard of Col. J. Fairbanks, Winthrop, Me. Me. P. Society. 65. Magnolia. Large, medial ; flattish-conical ; stem short, stout, in a broad, deep, wavy cavity; caiyx small, closed, in a narrow shallow basin ; greenish pale yellow, half covered and beautifully mottled with red, with brilliani 112 AMERICAN FRUIT BOOK. crimson stripes in the sim ; iiesh white, very tendei , juicy of a mild, sprightly aromatic flavor. Oct. and to miidl.e oi Nov. Good grower, and great bearer. One of the most beautiful and best of apples, excepting some in the shade lack character. Ongin, Bolton, Ms. 66. Hawley, Douse, Very large ; flattish round j smooth, pale yellow ; stem three quarters of an inch long, slender, in a wide, deep cavity 5 calyx in a narrow, deep basin ; flesh yellowish, fine, very tender, crisp, of a rich, pleasant, slightly acid flavor. Oct. and Nov. A good grower, and good and constant bearer. One of the best ; fully equal to Fall Pippin, more fair, and productive. Origin, New Canaan, N. Y. From seeds from Milford, Ct. 67. Thompkins. Large, handsome and productive. Oct. and Nov. Dooming, in his Horticulturist, commends it with confidence, and says, the flavor is superior to the Porter, and nearly equal to the Fall Pippin. ^ j 68. Jewett’s Red, Nodhead. Medial j flattish-round , bright dark red, very little greenish yellow ; very short stem, in a very shallow cavity ; small calyx in a slight basin ; flesh yellowish, remarkably tender, almost melting, like a fine pear ; mild, approachiru? to .‘=accharine, of a delicious, aro- FALL APPLES. 113 viatic flavor. For the dessert only. Oct. and Nov. A good grower till it begins to bear ; a good bearer. Adapted to the North. Requires a good soil and high culture, else the fruit will not be fair. Origin, Hollis, N. H. Much cultivated in that State and Me. It is beautiful and of the first quality. 69. Hubbardston Nonsuch. (See engravings Large to very large ; roundish ; yellow, mostly covered with red, which is bright in the sun ; lower part of the cavity and basin, greenish russet, numerous dark specks; stem two thirds of an inch long, in a broad, deep cavity ; calyx rather large, open, in a broad basin ; flesh yellowisk-white, tender, crisp, of a very mild, excellent aromatic flavor, rather sac* charine. Oct. and Nov. A good grower and good bearer, mostly in even years. Very popular in the market. Origin, Hubbardston, Ms. 70. Maiden’s Blush, Red Cheek. Large medial ; flattish ; smooth ; lemon yellow, with a most beautiful blush ; stem short, in a cavity from deep to shallow ; calyx closed, in a shallow basin; flesh white, tender, pleasant, sub-acid. A good grower and bearer. Though rather acid, and not of high flavor, yet it is one of the best market fruits. Oct. and Nov. Origin, N. J. It is often called 71. Hawthornden, which is sim- ilar, but more green, and inferior; the best apple of Scotland. 72. Ram’s Horns. A most beautiful, large, dark-red apple, that makes a conspicuous appearance in our market in Oct. and Nov. Middling quality, apt to be knotty ; yet some say. that it is productive and profitable, as it sells well 10* 114 OIERICAN FRUIT BOOK. 73. Queen Anne. Large j oblong; crimson; pleasant sub-acid. Very salable, but poor bearer. Oct. and Nov. The Queen Anne, or Lowell, of Ohio, is yellow, and earlier. 74. Beauty of Kent. Magnificent and beautiful; for cooking only. Oct. and Nov. Foreign. 75. Holden Pippin, Hogpen, Joneses Pippin, Large ; round- ish-oblong; greenish pale yellow, occasionally a brownish cheek, numerous large dark dots over the \vhole surface; stem short, in a very deep cavity ; calyx large, rather open, in a narrow, rather deep basin ; flesh white, remarkably ten- der, juicy, of a pleasant, sub-acid flavor. First-rate for cook- ing, and good for eating, but rather acid for some palates. Oct. and Nov. Vigorous and great bearer. Origin, Holden, IVls. 76. Cooper. Large ; flattish-round ; greenish-yellow, stripes and blotches of pale red; stem short, slender, deeply planted ; calyx closed, in a deep basin ; flesh yel- lowish, juicy, crisp, pleasant, but not high flavor. Eating and cooking. Oct. and into Dec. Great bearer. Springer says, it is the best, of all fall apples, far excelling Fall Pippin. Mr. J. Mathews, of Coshocton, Ohio, says, that there is no apple in the West that excels it in flavor. Dr. Barker said, at the 0. Fruit Convention, that the bark becomes callous to the wood in spots, causing the sap to ooze out. Mr. H. N. Gillet, of Quaker Bottom, 0., says it is excellent, but has its equa. in the 77. Long Pearmain, which ripens at the same time, and excels it in size and flavor. 78. Ross Nonpareil. Small medial ; roundish, slightly ovate; russet, faint red in the sun; tender, of a rich, FALL APPLES. 115 aromatic, fennel flavor. Nov. Great bearer. Origin, Ire- land. 79. Quince of Coxe. Large j flattish ; yellow ; flesh yel- lowish, juicy, crisp, of a very pleasant flavor. Nov. A fine fruit, yet but little known. 80. Pumpkin Sweet, Fumpkin Russet. Large; flattish; yellowish, with some russet ; very rich and sweet. Oct. to Dec. Good grower, moderate bearer. A great many kinds of apples, resembling pumpkins in size, and often inferior in quality, are called Pumpkin Sweet. 81. Mother Apple. Rather large ^ roundish, slightly ovate ; very little yellow, marbled and striped with red, mostly cov- ered with dark red, very dark and bright in the sun, the red is interspersed with russety dots ; stem three quarters of an inch long, rather slender, in a broad, tolerably deep cavity ; calyx small, nearly closed, in a nar- row, tolerably deep, irregular basin; flesh yellowish, very tender, almost melting, mild, rich, highly aromatic, with a delightful mingling of slightly sub-acid and saccha- rine qualities; aroma resembling Chick- winter-green. Last of Oct. to Jan. We find it perfectly hardy in Maine, vigorous grower, a good and constant bearer. In quality it has no superior, and very few equals. Origin, Bolton, Ms. 82. Detroit, Red Detroit^ Crimson Pippin. Large ; round- ish-flat, slightly conical ; smooth, glossy, dark crimson pur- ple, with a little fawn color ; stem medial, in a deep cavity 116 AMERICAN FRtJIT BOOK. calyx closed, in a deep plaited basin j flesh white, tinged with red, very tender, mild, and pleasant, but not excellent. Oct and into Dec. Slow groover, good bearer. Too soft for transportation. Salable from its handsome appearance, and medial quality. 83. Male Carle. Medial ; common apple shape ; smooth, lemon color, crimson in the sun; flesh white, not juicy, of a delicate, rose-perfumed flavor. Oct. to Jan. Adapted to the southern region of the Middle and Western States, and further South. The first apple in Italy, and popular in the South of Europe. 84. Seek-no-further. This is a vague term, being about as definite as pippin or apple. InN. J. and Pa. it is applied to the liambo, in N. Y. to Domine. The Seek-no-further of Coxe is large; roundish, inclining to conical; greenish pale yellow ; juicy, rich, tender, and excellent. Last of Oct. to Jan. Popular in some parts of the West. In this region there is a Seek-no-further ; small, oblong ; bright, excellent, but rather small for market. There are a great many other kinds under this name. 85. Rambo, 'Romanite (this is also a syno- nym of Grilpin) and Bread and Cheese apple of N. J., Seek-no-further of Philadelphia, where it is very popular. Medial ; flat, yel- lowish-white, pale yellow, streaked with red in the sun, large, long specks ; stem long, slender, in a deep funnel-shaped cavity ; calyx closed, in a broad, shallow, plaited basm ; flesh greenish white, remarkably tender, of a rich, sprightly, luscious, slightly sub-acid flavor. Dessert and cooking. Last of Oct. to Jan. Adapted to light soils. One of the finest ir the Middle States and the West, but does not bear extending FALL APPLES. 117 far North or South of its origin, Beaver Co., Pa. Moderate «r slow grower. Good bearer. 86. Fall Harvey, Oaks Apple perhaps. Large ; flattish, slightly ribbed ; pale straw color, seldom a brownish cheek ; stem short, in a deep, wide cavity ; calyx small, closed, in a shallow basin j crisp, juicy, of a rich, pleasant flavor. Nov. and Dec. Good grower and bearer 3 fine, fair fruit, but not first-rate, and rather apt to fall, or to rot on the tree. ^ Re- quires a deep sandy loam. Origin, Essex Co., Ms. It is not determined whether the Oaks is this apple, and superior from location, or a distinct yet similar kind. \i V 87. Fall Pippin. Very large ; roundish, slightly flattened ; smooth, oily, bright greenish-yellow, often a brownish blush, few light specks and dots ; stem two thirds of an inch long, in a shallow cav- ity ; calyx small, in a deep, narrow basin ; flesh whitish, very tender, breaking, juicy, of a rich, sub- acid, aromatic flavor. Fine for the table, superior also for cooking. Last of Oct. to Jan. Moderate in growth and bearing, and requires high culture for fair fruit. In N. England, it generally blasts and is scrubby, but in N. Y. it is the leading fall apple, and it is popular in the West. Origin not Imown. 88. Cabashea. Very large ; roundish; greenish-yellow, and bright, red ; coarse, poor quality. Western N. Y. Nov. and Dec Inferior to 20 Ounce. h 118 AMERICAN FRCIT BOOK. 89. Alexander. Extremely large ; flattish-conical ; green* ish-yellow and red, in the sun bright red and a little orange j stalk short, slender, deep cavity j calyx large, in a deep ba- sin j crisp, tender, and pleasant. Wants flavor. Nov. and Dec. Moderate bearer. Foreign. 90. Fameuse, Snow Ajpple^ Pomme de Niege. Small medial j roundish ; greenish-yellow, mostly covered with red, bright in the sun ; stem short, slender, in a funnel-shaped cavity ; calyx small, in a small basin ; flesh pure white, very tender, juicy, and pleasant. Nov. and Dec. Slow grower, good bearer. Best suited to a Northern region, or cool location. For the amateur or private garden, rather than the market, in this region. Origin, Canada, where it ranks as the first apple. 91. Hurlbut. Medial; flattish-con- ical ; pale yellow, mostly covered v/ith red, with bright stripes in the sun ; stem medial length, slender, in a rather broad, deep cavity, always covered with russet, often extending on the base; calyx small, closed, in a shallow basin ; flesh yellowish-white, fine texture, rath- er tender, remarkably crisp, juicy, of a mild, sprightly, aromatic flavor. Nov. and Dec. We find this as great and stout a grower, in the nursery, as the Baldwin. Great bearer. The original tree is still flourishing on the farm of Gen. Leonard Hurlbut, Winchester, Ct. It bore 40 bushels one year, and 20 the next. One of the finest in its season. For the dessert and kitchen. 92. Ramsdell's Sweeting. Large medial, or rather large ; oblong, slightly ovate ; dark red, with fawn-colored specks, FALL AFPLES. 119 blue bloom ; stem very short, in a narrow, deep cavity ; a deep basin j flesh yellowish, very tender, and mellow, and remarkably sweet and rich. Last of Oct. to Jan. Very orous, enormous and constant bearer. Native of Ct., and but Uttle knovm elsewhere. 93. Yellow Bellflower. Very large ; long ovate-conical, irregular ribbed, mostly towards the eye j smooth, lemon yellow, generally a blush in the sun ; stem long, slender, in a narrow, deep cavity ; calyx closed, in a narrow, plaited basin; flesh tender, juicy, of a rich, sprightly, aromatic flavor. Latter part of Nov. to Feb. Good grower, moderate and constant bearer. One of the very best in quality. Popular in Philadel- phia, in the West, in the new lands of the North, and strong soils of N. Y. ; but here it will not yield more than half as much fair fruit as some other valuable kinds. Thrives well in a deep, sandy loam. Origin, Bur- lington, N. Y. 94. Eustis, Ben. Large ; roundi.sh to oval ; yellow and red ; stem medial, slender, in a narrow cavity ; calyx open, in a broad, narrow basin ; flesh firm, crisp, mild, spicy flavor. Nov. to Jan. Good grower and bearer. Fruit salable, but flesh rather hard, and not very high flavor Mother, Hurl- 120 AMERICA]^ ±h.UIT BOOK. but, and others of its season, rank higher. Origin, South Reading, Ms. 95. Golden Ball. Very large; roundish, ribbed ; smooth, golden yellow, seldom brownish in the sun ; stem short, stout, in a very shallow cavity ; calyx small, closed, in a shallow basin ; flesh tender, crisp, of a sprightly, rich, aromatic fla- vor ; excellent for the dessert and for cooldng. More hardy than the Baldwin ; a good grower, but poor bearer. Nov. to Jan.; in Maine to Feb. Preferable to No. 108. 96. Twenty Ounce, Cayuga Red Streak. Very large; roundish ; greenish -yellow, marbled and striped with pur- plish-red ; stalk short, in a deep cavity ; calyx small, in a medial basin ; flesh coarse, dry, of a brisk, sub-acid flavor. Wanting character, but salable from its splendid and beauti- ful appearance. Nov. to Jan. Free, vigorous, and produc- tive. Origin, N. Y. 97. Wine, of Coxe, Haifs Winter. Large, or very large ; roundish, much flattened at both ends ; skin smooth, yellow, about half covered with lively red, mostly in stripes ; stem short, in a deep cavity ; very deep, broad basin ; flesh whitish, rather coarse, tender, mild, pleasant vinous flavor. Good for dessert, and excellent for cooking and cider. Nov. to Jan. Hardy, vigorous, and productive. Native of Delaware. Cul- tivated in N. Y., N. J., and Pa. Popular in Philadelphia, and salable in Boston; but hardly cultivated m N. England. 98. Blue Pearmain. Large, or very large ; flattish-round ; dull purplish red, rather brilliant in the sim, with a white bloom ; stem short, in a deep cavity ; calyx small, in a deep basin ; flesh yellowish, firm, rather dr}^, mild, pleasant, but not high flavored. Nov. to Jan. A moderate grower ; mod- erate or poor bearer, and a long time in coming into bearing. Dr. H. Cowdty, Acton, Ms., set a Baldwin and B. Pearmain at the same time, in the same soil. The former had borne 12 barrels when the latter only one peck. Yet this noble, handsome fruit is salable, and though hardly worth cultivat- ing here ; it is valuable in the North, where it does better, and is more hardy than almost every other kind. 99. Pound Royal. Large ; flattish-roundish ; light yel- low, seldom a faint blush; flesh fine, tender, breafing, of a mild, pleasant, sprightly flavor. Last of Nov. into Jan. Native of Ct., and considerabl)’’ cultivated there. A fine fruit, but needs high culture. 100. Dutch Mi&nonne. Large; roundish; dull orange, FALL APPLES. 12w and dull red, large russet specks ; flesh rather tender, of a rich, high, aromatic flavor. Latter part of Nov. into Feb. Good grower, and bears well. Delicious in the Middle Re- gion j but little known at the North. 101. Belmont, Gate Apple^ Mamma Bean, Waxen but not of Coxe. Rather large ; round- ish-ovate-conical ; skin waxen, sometimes pale yellow, brownish cheek ; stem rather long, in a deep cavity ; deep, narrow basin ; fine tex- ture, rather firm, tender, of a rich, excellent, sub-acid flavor. Late autumn and early win- ter. A free grower and great bearer, adapted to rather dry soil. Succeeds well in Northern Ohio and Michigan, but not in Southern 0. Springer says, ^‘one of the best.^’ Ohio Fruit Convention says, first-rate, and so says Thomas. Hardly known here. Origin, place of Mrs. Bean, near Strasburg, Pa. 102. Murphy. Rather large j roundish-oblong j light and dark red ; tender, pleasant flavor. Nov. to Feb. But little cultivated. By Mr. D. Murphy, Salem, Ms. 103. Melvin Sweet. Medial ; roundish ; yellowish-greeri. striped with pale red; flesh rich and sugar}\ Nov. to Feb We find this to be a good grower in the nursery ; a good bearer. An excellent salable fruit ; new and promising, but not well tested. Concord, Ms. U 122 AMERICAN FRUIT BOOK, 104. Chat^dler. Large; roundish; pale yellow ground ,• mostly red ; stalk short, in a wide cavity ; calyx small, in a wide basin ; flesh tender, juicy, rather rich, pleasant, sub- acid. Nov. to Feb. Moderate grower, great bearer. Popu lar in some parts of Ct., its origin. 105. Portsmouth Sweet. Large ; roundish-conical ; yel low, striped vdth scarlet ; sweet and excellent. Late fall and winter. We find this very vigorous. New, beautiful, and promising, but not weU tested. Origin, Portsmouth, N, H. 106. Herefordshire Pearmain, Royal or Eng. Pearmairu Medial ; oblong-ovate ; russety green, mottled wfith brownish red ; stem half inch long, slender ; calyx wide, in a narrow plaited basin; very tender, of a pleasant aromatic flavor. Late fall and winter. Good grower, moderate bearer. Des- sert and cooking. Very popular in some parts of the Middle States. Foreign. Winter and Spring- Apples. Early winter apples, here, are late fall and early winter in the Southern part of the Middle States, and the same latitude West ; and they are winter fruits in Me., N. H., Vt., dec. 107. King. Many of this name. An excellent kind in this market, from N. Y. Large ; ovate ; yellow, mostly red ; tender, rich, mild, inclining to saccharine. Nov. to Jan. As good as the Wine apple, and as showy and better than the 20 Ounce. We have from Ellwanger and Barry, Rochester, N. Y., another King. Rather large; roundish-conical; yel- low, red in the sun ; saccharine blended with sub-acid ; excel- lent. Winter. Another King, in Essex Co., Ms., size of Baldwin ; form of Greening ; bright red, very good ; great bearer. Nov. and De^. And others. 108. Gloria Mundi, Monstrous Pippin. Extremely large ; flattish-round ; lemon yellow, brownish in the sun; rather acid. For cooking only. Poor bearer. Last of Nov, to Jan. 109. Vandevere, Oxeye of 0. Large ; roundish ; yellow ground, clouded and marbled -with red, light gray specks ; stem half an inch long, in a deep cavity ; calyx medial, in a rather shallow basin ; flesh yellow, tender, crisp, of a pleas- ant sprightly flavor. A great bearer. Beecher says, it ofien hits w^hen others miss. It is a profitable fruit in N. Y., and in the West. Last of Nov. to mid winter. Requires light, rich, sandy soil, else it is liable to blast, and to bitter rot Native of Wilmington, Del. WINTER AND SPRING APPLES. 123 110. Bailey’s Golden Sweet. Very large 5 flattish ; yel- low, rasset spots ; cavity broad, medial depth ; broad, shallow basin j flesh white, rather coarse, of an excellent sweet flavor. Last of Nov. and nearly through winter. Produc- dve. Origin, orchard of Mr. Paul Bailey, Sidney, Me. Me. P. Society. 111. Stevens’s Gilliflower. Large ; roundish-conical ; shallow cavity and basin j dull whitish ground, striped with red ; flesh white, tender, pleasant, sub-acid. Last of Nov. to Feb. Good bearer. Raised by Mrs. Olive Stevens, Swe- den, Me. Me. P. Society. 112. Rhode Island Greening. Large ; flattish ; smooth, pale-green, brownish cheek, full in the sun ; stalk two thirds of an inch long, rather slender ; calyx small, closed, in a shallow, plaited basin ; flesh yellowish, fine, tender, crisp, juicy, slightly acid and aro- matic. Last of Nov. to Feb. Rapid and stout grower, great bearer. Excellent for cooking, and pretty good for eating. One of the very best for main crops. It succeeds well on rather light, sandy soil. It is the leading apple in R. I., the place of its origin ; one of the principal m New England, gener- ally, and N. Y. ; but begins to fail in West- ern N. y., and fails in the West, particularly on bottom lands. In this section the Bald- win is more profitable for the market, but this is equally valuable for family use. 113. Jonathan. Medial ; roundish-ovate ; light yellow, mostly covered with lively red, brilliant in the sun ; stalk I 124 AMERICAN FRUIT BOOK. rather long, slender, in a deep caAdty j calyx small, in a deep basin ; flesh white, tender, juicy, of a mild, sprightly flavor. Last of Nov. to Feb. Very popular in some sections, but too small for market here. Thomas says, beautiful, excel- lent, and great bearer. Kirtland says, preferable to Eso- pus Spitzenburg here.” Origin, Kingston, N. Y. 114. Wells’s Sweeting. Medial ; roundish ; dull green, a dull blush j stem short and slender j calyx small, in a shallow basin j flesh white, very tender, rich, sweet, and sprightly. Last of Nov. to Feb. A good bearer. Origin, near New- burgh, N. Y. 115. Melon, Norton’s Melon^ Watermelon. Medial; roundish-conical; greenish pale yel- low, with much red, bright crimson in the sun ; stem two thirds of an inch long, in a deep cav- ity ; calyx closed, in a rather deep basin ; flesh pure white, tender, crisp, extremely juicy, of a pleasant, sprightly flavor. Last of Nov. to March. An excellent fruit ; but little known. Origin, same els Northern Spy. 116. Minister. Large; long-ovate; mostly red on yel- low ground, bright red in the sun ; stem an inch long, slender, in a broad, shallow cavity ; calyx small, closed, in a very narrow, plaited basin ; flesh yellowish-white, very tender, of a rather acid, but pleasant, pine apple flavor. Last of Nov. to March. Great growler, and enormous bearer, so that the fruit often needs thinning. With rough handling and expos ure, tins fru't rots from bruising, or ripens prematurely WINTEK AND SPRING APPLES, 125 while too acid; but carefully picked and saved /n a cool place to ripen late, it loses most of its acidity, and becomes an excellent and most beautiful fruit. Needs a deep, sand)* loam. Origin, Essex Co., Ms. 1L7. Peck’s Pleasant. Large; roundisli-flat ; clear yel- low, red in the sun ; stem short, in a wide, wavy cavity ; calyx small, open, in a deep basin ; flesh fine, firm, crisp, juicy, of an excellent, high, aromatic flavor. Early winter. Moderate grower and bearer. First-rate quality, resembling Newtown Pippin. Eaton says, ‘‘has been a great favorite in R. L, but is going out of cultivation, as the fruit is defec- tive.” It is rather popular in Western N. Y. Elliott says, “ first-rate on gravelly or sandy soils.” Here, it is defective. Requires new lands or very high culture. 118. Kaighn’s Spitzenberg-. More pointed than the Eso- pus; pale red, white specks; tender, juicy, fine flavor. Early winter. Nearly abandoned in N. J., its native place Good in some parts of the West, particularly around Cincin- nati. In other parts, indifierent. 119. McLellan. Medial; flattish-round ; yellow, with much red ; stem rather small, in a rather deep cavity ; calyx small, in a rather deep basin ; flesh white, tender, mild, and pleasant. Early winter. Moderate grower, great bearer. Origin, Woodstock. Ct. 120. Marston’s Red Winter.- Large; flattish-round; pale yellow, mostly covered with red, clear and bright in the sun ; stem long, slender, in a funnel-shaped cavity ; calyx large, rather open, in a rather broad and deep basin ; flesh yellowish -white, tender, of a very pleasant flavor, inclining to saccharine. Early winter. Tree hardy, a good grower, and productive. Fruit handsome and excellent. Originated near Portsmouth, N. H., and cultivated in that region in preference to the Baldwin, by some fruit growers. 121. Newtown Spitzenberg. Medial; flattish-round; fine yellow, beautiful blush ; a deep cavity ; wide basin ; flesh yellowish, of a mild, pleasant flavor. Much esteemed in some sections. Last of Nov. and into Feb. 122. Danvers Winter Sweet, Epse Sweet. Medial ; roundish-ovate ; ^eenish-yellow, olive blush ; flesh yellow- ish, tender, very rich, sweet and excellent for the dessert and baking. Winter. Good grower and bearer, mostly in even years. Needs a deep, rich, strong loam. Origin, Danvers, Ms., where it ranks high. 0. Fruit Convention says, one of the 11* 126 AMERICAN FRUIT BOOK. best. One of the best winter sweets, yet it is liable to cojec tions. . A part of the fruit is small, and it does not well in some locations. Some prefer Seaver. Tolman is more profit- able. Ladies’ Sweeting is larger and handsomer, and will supersede it in climates to which it is adapted. 123. Ribston Pippin. Medial ; flattish-round ; greenish yellow, dull red in the sun ; a little russet near the stalk, which is short, slender, in a rather wide and deep cavity j calyx closed, in an angular basin • flesh yellow, very firm, crisp, juicy, of a rich, rather acid, aromatic flavor. First- rate for cooking, and pretty good eating. Winter. A good spreading grower, and great bearer. In England, its native land, it ranks as the best of apples. In some parts of Maine, and other Northern regions, it is preferred to the Baldwin ; but in warm locations here, it is apt to fall from the tree early and rots. Barry thinks it first-rate, and too much neglected. Kirtland decides against it. Further South, it is still poorer. 124. SwAAR. Large j flattish ; dull yellow, numerous brown specks, or marbling of gray russet j stem medial, slender, in a rather deep cavity j calyx medial, in a shallow basin ; flesh yellowish, fine texture, tender, mild, inclining to saccharine, very rich, aromatic flavor, per- fumed. Winter. Such is the fruit when raised in N. y . ; but that raised here, instead of being Srvaar, (heavy,) is more like a pumpkin, and rots at the core. As our Swaars are large and pale yellow, we think they may be spurious. Adapted to a warm, deep, rich, sandy loam. Needs high culture. Origin, near Esopus, N. Y. 125. Black Gillifiower. Large j very oblong-conical | WINTER AND SPRING APPLES. 127 yellow ground, nearly covered with purplish red, almost olack in the sun j flesh whitish, tender, pleasant, but not excellent ; rather diy when fully ripe. A moderate grower, great bearer. The fruit rather salable, but very little cultivated in this re- gion. Winter. 126. Old Nonsuch, Winter Nonsuch, Richfield Nonsuch, Red Canada of Western N. Y. Medial; nearly all red; stem slender, in a very deep cavity ; small . basin ; very tender, juicy, inclining to saccharine. Winter. Moderate grower, good bearer. In N. Y., and some sections in the West, it is large, fair, and excellent ; but little cultivated here, as it is not profitable. 127. Prior^s Red, Priors Late Red. Large ; flat ; brown- ish yellow, little russet, tinged with red ; flesh fine, rather tender, dryish, of a rich, peculiar, sub-acid flavor. Winter. A great bearer. Cultivated about Cincinnati, and further South. Byram says, no apple is more salable in New Or- leans.” Elliott says, adapted only to rich, alluvial soils. 128. Westfield Seek-no-further. Large medial ; roundish-conical ; dull greenish, yeUow ground, shaded and marbled with dull red ; russet dots ; stem three quarters of an inch long, slender, in a narrow, deep cavity ; calyx open, in a deep basin; fine texture, of a rich, mild, pleasant pearmain fla- vor. Winter. But little cultivated here. Highly esteemed in Western N. Y., and in the West. Kirtland says, very excellent. Springer says, as to tree and fruit, preferable to any other. 0. Fruit Convention says, one of the first. Liable to bitter rot. of late veais, on bottom lands in the West 128 A3IERICAN FRUIT BOOK. 129. Golden Pippin. Small ; round • yellow, crisp, rich) brisk, high acid flavor. Winter. Too acid for eating, too small for profit. English. 130. Pennock’s Red Winter. Large ; flattish, deep red, sweetish, dry, poor, subject to bitter rot. Winter. Tree large and productive. 131. Black apple. Small ; roundish ; dark purplish red; flesh firm, wanting flavor. Winter. 132. Baldwin, Pecker^ Woodpecker ^ Late Bald~ win, Steele's Red Winter. Large ; roundish- ovate ; yellow and dull red, mostly dark red and crimson in the sun; grayish dots, russet around the stem; which varies from long and slim to short and stout, in a cavity of moderate depth; calyx medial, closed, in a narrow, toler- ably deep, plaited basin ; flesh yellowish, tender, crisp, juicy, of a rich, pleasant flavor, combining sub-acid and slight saccharine qualities. Cooking and the dessert. Last of Nov. to April. Adapted to various soils, better on rather dry than on wet soils. Rather tender in cold locations in the Northern part of N. England, unless grafted on standard trees. A prodigious grower, and enor- mous bearer, mostly in even years. (Page 87.) Cultivated far more than any other kind in this region. It does well in N. Y., but begins to fail in the Western part of that State, and is liable to bitter rot in the West. Wilmington and Tewksbury, Ms., seem to have an equal claim to its origin. Late Baldwin is a modification of this fruit. The tree more hardy in the North, and bearing more in odd years. T^ firuit harder, more flat, and keeps longer. WINTER AND SPRING APPLES. 129 133. Aunt Hannah. Medial j roundish -ovate j straw color; of a very rich, pleasant flavor, Winter. Origin, Essex Co., Ms. 134. Brabant’s Bellflower. Very large; roundish; pale yellow, mostly covered with red, fine bloom, full in the sun, numerous dark specks ; flesh firm, very juicy, crisp, of a rich, fine, rather acid flavor. Winter. Pretty good, but strangling grower. Hodge recommends it highly. Elliot thinks it valuable. Origin, Holland. 135'. PoMME Grise. Rather small : flattish ; greenish- gray, russety, reddisn in the sun ; tender, rich, high flavored. Winter. Rather slow grower, good bearer. An excellent dessert fruit for the North. Origin Canada. 136. Esopus Spitzenberg. Rather large: roundish-ovate ; yellow, mostly covered with rich, dark red ; stem medial, slender, in a wide cavity ; calyx small, in a shallow basin ; flesh yellow, firm, crisp, juicy, of a rich, sprightly flavor. Winter. A good grower, and good bearer. It flourishes well in new lands in Maine, (excepting a defect in the trunk,) and in N. Y. it ranks as their best winter apple. But on old lands in this region, the growth is poor, and the fruit inferior. When well grown, it is rather superior to the Baldwin in qual- ity, but inferior in growth, fairness, and bearing. Origin, Esopus 137. The Flushing and Kaighn’s Spitzenberg, are infe- noi to the foregoing, and in use nearly at the same time. 130 AMERICAN FRUIT BOOK. 138. WiNESAP. Medial; oblong; dark red; crisp, of a pleasant, rich flavor ; superior for baking. Last of Nov. to May. Cultivated in N. J., and in some parts of the West. 139. Leicester Sv/eeting, Porters Sweeting. Rather large ; flattish ; greenish yellow . tender, rich, excellent. Fine lor the dessert or baking. Winter. Vigorous and pro- ductive. One of our best. New. Leicester, Ms. 140. Sutton Beauty. Rather large ; roundish ; yellow ; mostly covered with bright red ; flesh wLite, tender, crisp juicy ; very pleasant, sprightly, sub-acid flavor, great grow- er and bearer. December to May. Origin, Sutton, Ms. 141. White Seek-no-further. Medial ; romi dish ; green, with dark gray spots. When perfect, excellent ; but very variable; often of poor appearance, and wanting flavor. Little cultivated. Long Island, N. Y. 142. Michael Henry Pippin, hledial; roundish-ovate; yellowdsh -green ; tender, juicy, and high flavored. Dec. to March. Popular in some parts of the West. 143. English Russet. Medial; ovate; greenish yellow, mostly covered with russet ; firm, crisp, of a pleasant, mild, slightly sub-acid flavor. Winter and early Spring. Produc- tive, and in N. Y. profitable for the market. 144. Hartford Sweeting. Large; flattish-round ; yel- lowish-green, mostly red; tender, very juicy, of a rich, pleasant flavor. Dec. to Summer. Hardy, slow grower, great bearer. Profitable for market. Origin, near Hartford, Ct. 145. Winter Sweet Paradise. Rather large ; roundish ; greenish-yellow, a dull blush ; fine texture, juicy, very sweet, of an excellent, sprightly flavor. AVinter and early Spring. Great bearer, and fair fruit. Native of Pa. 146. Woolman’s Long, Ortley Piypin^ White Bellflower^ Detroit of the West. Medial; oblong; bright yellow, scarlet blush, and russet patches in the sun ; stem slender ; calyx large ; flesh whitish, crisp, of a sprightly, aromatic flavor. A great bearer. AVinter and early Spring. Not esteemed in N. England. It does better further South, and is very pop ular in the Southern regions of the West. Ernst says, a universal favorite, and better than Yellow Bellflower. 147. Lady Apple, Api Petit. Very small; flat; glossy, lemon yellow, bright red cheek ; tender, crisp, juicy, pleasant, but not high flavored. AVinter and early Spring. Greal bearer. Popular in N. Y. Often imperfect in N. England Kirtland says, subject to fire blight there. WINTER AND SPRING APPLES. 131 148. Domine. Medial j flatj greenish-yellow, bright red and russet specks in the sun ; stem half an inch long, slen- der, in a wide, very deep cavity ; calyx small, in a broad basin j flesh white, very tender, juicy, of a sprightly, pleasant flavor, but not rich. Winter and early Spring. A rapid grower and prodigious bearer. Muph esteemed in N. Y. Native, supposed. \ \ / 149. Talma N Sweeting. Large me» dial ; flattish-round ; whitish-yellow, with a faint blush ; stem long, slender, in a wide, shallow cavity j flesh white, rather firm, tough, and dry, but rich and very sweet. Excellent for baking, second-rate for the table. Fine for stock. Winter and early Spring. Moderate grower, but does not form a large tree. A great bearer, and profita- ble market fruit. Native of R. 1., where it is much cultivated, and in Western N. Y. Popular in the West. The principal sweet apple in this market in winter. 150. Red Russet. Large; flattish-round; russet, half covered with red ; flesh firm, crisp, juicy, of pleasant, rich flavor. Late Winter and Spring. Great grower, and bearer. New and promising. It seems to be a cross between the Baldwin and Roxbury Russet. Origin, farm of Mr. Aaron Sanborn, Hampton Falls, N. H. 151. Moore’s Late Sweet. Large; flattish; greenish- yellow, brown cheek; tender, rich, sweet, and excellent. Dessert and baking. Winter and early Spring. Great grower, and productive. New. Mr. J. B. Moore, Concord, Ms. 132 AM£RICj\J^ fruit book. 152. Ajvierican Golden Russet, Hunt’s Busset, Sheep Nose of Coxe, Little Pearmain in some parts of 0., Russet Pear- main in some sections of the West. Small ; roundish -ovate ; dull yellow and russet, reddish in the sun ; remarkably ten- der, of a rich, high spicy flavor. Winter and Spring. One of the very best, but lacks size for the market. Very hardy, a moderate grower, great and constant bearer. Origin, Hunt farm. Concord, Ms. It flourishes throughout the country. Beecher, when in the West, said, Prince of small apples.’^ 153. Ladies’ Sweeting. Large j roundish- ovate ; smooth, fair, nearly all red on a ^eenish-yellow ground, yellowish gray dots in the red, thin bloom ; stem very short, in a narrow cavity ; calyx small, in a narrow, shallow basin ; flesh greenish- white, tender, juicy, crisp, of a rich, delicious, sprightly flavor. Dec. to May. Vigorous and pro- ductive. One of the finest. Originated in the vicinity of Newburgh, N. Y. Not well tested in N. England, nor in the West. If it is adapted to different climates and soils, it promises to be the most popular late sweet apple, as it is large, beautiful, excel- lent, and a good grower. 154. Seaver Sweet, Can of Coxe probably. Large; roundish -conical ; greemsh-olive, brownish in the sun ; stem very long, medial, in a narrow, deep cavity ; calyx small, closed, in a slight basin ; flesh rather tender, quite sweet, WINTER AND SPRING APPLES. 133 nch, and excellent, especially for baking. Bee. to May. A very vigorous, stout grower, and good bearer, mostly in odd years. Mr. Ives has this from Flushing, N. Y., under the name of Can. One of the best winter sweets in this region. .J/ \H' 155. Newtown Pippin. This is one of the very best, and yet most uncer- tain of all apples. With great ex- pense and skill in raising, and by selecting some of the finest specimens, it has brought a high price in foreign markets, which has given it a great name. The fruit is every year in our market, of poor appearance, and sell- ing at common prices. One Baldwin / \ // tree, of the same age, will outweigh 4 of them, and out-bear 5 or 6 of them, in good fair fruit. It generally fails in N. England ; in some favorable situations in the Middle States, and in some parts of the West, it succeeds well. It requires a warm, deep, strong, friable loam, neither wet nor dry, lime in the suil, or manure, and the highest culture. Some pomologists reckon two kinds, others think there is but one, modified by various circumstances. The Green (dotted outline) is flattish-conical ; stem, short, deep cavity ; smooth, olive-green. The Yellow (the larger outline) is flattish- round, angular ; stem short, rather deep cavity ; rough, yellow, or greenish-yellow, brownish or red cheek. We have seen another form and color. Roundish-conical, very deep cav- ity ; smooth, wax-like, pale yellow, bright red cheek. The Newtown Pippin is of medial size ; flesh fine, firm, 12 134 AMERICAN FRUIT BOOK. crisp, juicy, of a rich, sprightly, high aromatic ilavoi ana aroma. Remarkable for retaining its freshness to a late period. Late winter, spring, and to mid-summer. A slow, scrubby grower j moderate bearer. Fruit inclmed to be defective under the best management. Origin, Newtown, Long Island. 156. Northern Spy. Large ; roundish- conical ; ribbed ; smooth, greenish, pale yel- low, much dull red, with dark, bright stripes in the sun ; stem two thirds of an inch long, rather stout, in a broad, deep cavity ; calyx small, nearly closed, in a deep, furrowed basin j flesh yellowish, very tender, juicy, mild, inclining to saccharine, delicious, slightly aromatic. Remarkable for its freshness after long keeping. Winter, Spring, and into Summer. A great, up- right grower ; good bearer. But it needs a rich soil, high culture, and constant growth, to produce fair fruit, as the tree grows old j and the top must be thinned to expose the fruit to the sun, as it is insipid in the shade. Very hardy in the North, as we find by a few 5^ears’ experience in Maine. This is a new and excellent fhiit, and promises to take the place of Roxbury Russet, and many other late kinds of inferior appearance and quality. Origin, farm of 0. Chapin, East Bloomfield, N. Y., from seed from Ct. 157. Canada Renette, TV/iite Pippin^ of 0., probably. Very large , flattish-conical ; ribbed ; greenish-yellow, brown WINTER AND SPRING APPLES. 135 in the sun ; flesh whitish, rather firm, juicy, of a rich, brisk, sub-acid flavor. Dec. to May. Usually not fair in this section. 158. Gilpin, Carthouse^ Romanite. Medial j roundish ; red and yellow. Late Winter and Spring. Better kinds are taking its place. 159. American White Winter Calville. Large j flat- tish-round ; pale yellow j flesh white, nne, of a very agreea- ble, delicate, sub-acid flavor. Dec. to May. A strong, fine grower, a great and constant bearer. From J. Matthews, Coshocton, 0., in 0. Cultivator. Kaised by Daniel Miller, Lafayette Co., 0. Humrickliouse says, ^‘origin, Va.’’ It resembles the White Calville, of the French j also the Yellow Bellflower, and the Gate apple. 160. Roxbury Russet, Boston Russet^ Putnam Russet in 0. Rather large ; flat- fish ; yellow russet, rarely a faint blush ; stem medial, slender, in a rather shal- low cavity ; calyx closed, in a moder- ate basin; flesh greenish- white, rather dry, when fully ripe, slightly acid and pleasant. Pretty good for cooking, not first-rate for the dessert. Late Winter, Spring, and early Summer. A moderate grower, and great bearer, in a very moist, strong, rich soil, otherwise unprofita- ble. Very apt to fail from unfavorable weather m spring, or other causes j yet important from its late keeping. Origin, Roxbury, Ms. 161. Win Russet. Large; flattish-round ; dark russet j shallow cavity ; broad, shallow basin ; flesh fine, tender, 136 AMERICAN FRUIT BOOK. pleasantly sub-acid. Keeps till April or ]\Iay. Great bearer Origin, farm of Mr. John Win, Sweden, Me. Me. F. So^ ciety. 162. Tewksbury Winter Blush. Small; rather flat; yellow, red cheek ; pleasant but not high flavored. Remark- able for freshness after long keeping. Feb. to July, or Aug, Vigorous and productive. Native of N. J. Cultivated in the Middle and Western States. 163. Raule’s Janette, Raule’s JcnneU ing^ Rockrimmon and Never-fail, of Ohio. Medial ; greenish-yellow, with stripes of red ; flesh yellowish, firm, tender, juicy, rather acid, of an agreeable flavor. Late Winter, Spring, and early Summer. Good grower and great bearer. Blos- soms two v/eeks later than others, which makes it a sure bearer. Not adapted to the North, but to Southern Ohio. Ken- tucky, (tec. Beecher and Springer prefer it to Newtown Pippin Origin, Va. 164. Shawmut. Small; round; yellow; firm, lively, ex- cellent flavor. Spring and early Summer. Called a good grower and bearer. Origin, traced to Boston. 165. Orange. Small; round ;. yellow; good for cooking Spring and early Summer. S. Chadwick, Esq., Boscaweii N. H. Moderate grower, great bearer. 166. Norfolk. Small; flat; yellow; pleasant. Spring and Summer. We had them fine in Aug., from Mr. Wm Thrown, Norfo k, Ms. Not well tested, but promising. APPLES FOR ORNAMENT, PRESERVES, CIDER. 137 167. Table Greening. Medial; roundish; dull green; ]uicy, mild, pleasant. Spring and Summer. We have had them fine in Sept., the second year. Not well tested ; dis- seminated widely for trial. Cornish, Me. We have some acquaintance with the last four ; they are very good for their season, and valuable for long keeping, but small, excepting the last. Their habits are not well known. The Northern Spy may keep so long, and succeed so well, as to be preferable. Apples for Ornament and Preserves. 168. Red Siberian Crab. Extremely small ; rather flat ; yellow and lively scarlet ; with bloom ; stem long and slender. Ornamental, and for preserving. Sept, and Oct. 169. Yellow Siberian Crab. This is rather larger than the red ; of a golden yellow ; ripens at the same time, and used for the same purposes. 170. Large Red Siberian Crab. Much larger than the yellow ; roundish-ovate ; yellow and pale red. At same time and same purposes as the preceding. Foliage coarser than the others. 171. Double Flowering Chinese Crab. Admired for its beautiful blossoms. The fruit is worthless. Tree 10 to 15 feet high, and very ornamental. Cider Apples. 172. Harrison. Medial ; ovate ; yellow ; rather dry, rich flavor, yielding excellent high-colored cider. Nov. and Dec. Great grower and bearer. We have seen 100 bushels on one tree, in Orange, N. J. 173. Camfield, Newark Sweeting. Medial: roundish: greenish-yellow and red; rather dry. firm, rich and sweet. Tree large and productive. 174. Cooper’s Russeting. Small ; long-ovate ; yelloiv, with some russet ; dry, sweet, and rich. Nov. to Spring. Adapted to light soils. Excellent for cider and cooking. 175. Hagloe Crab, is an English variety, not sufliciently tested here. Highly valuable for cider. 176. Hewe’s Virginia Crab. Quite small; and the tree IS small, but a great bearer. Makes excellent cider. 177. Red Streak. Medial ; rich, firm, and dry. A hand some grower and gi’eat bearer. English. 12# aual. 138 AMERICAN FRUIT BOOK, TABLE OF APPLES, In order of ripening. (See page 11.) 25 Summer Apples. White Juneating, July 10 to 30 Early harvest, July 15 to Aug. 10 Summer Sweet, . . Red As^mchan, . . Early Red Blargaret, Red Quarrenden, . . Cole’s Q,uince, . . Bevan, . • . . . . Sweet Bough, . . . Williams, Smnmer Rose, . . . Early Strawberry, . Benoni Aug. 12 to Sept. 15 Found/mg, Dutchess of Oldenburg, Mona77ie^ Sweeting, . . Golden Sweet, . Into Sept, (( <( During Aug. 20 Summer Pearmai/i, Last of Aug. and Sept. 0 3 1 7 3 2 4 9 1 2 8 1 1 1 1 1 1 2 to 3 3 1 1 1 1 13 1 1 1 2 to 4 Fall Apples. Richardson, Bars, Summer Bellflower, . . Early Joe, Mexico, St. Lawrence, . . . . Garden Royal, . . . . Lowg Stem, Supcr6 Sweei, .... Vortex, Tufts's Ba/dwin, . . Fairbanks, Fall Wine, Lowell, Sassafras tvnh. Another improvement is by re-rooting, (page 47,) which not only adds to the growth of the pear, but to its longevity. There are disadvantages in having the pear on the quince, unless re-rooting is effected, as the quince is short-lived, which of course brings the pear on it to an early termina- tion. A few years ago it was thought that the pear on the quince would last only 7 or 8 years, but in many cases they [continue flourishing and productive for 20 years. For gen- eral orchard culture, and permanent produce, the pear stock should be preferred ; then large, durable, and productive trees may be formed. Planting-. Some vigorous kinds need to be two rods apart, yet few grow so large, and there is generally more profit in setting nearer. If a few are inclined to grow large, and they are superior to others around them, the others,, after many years, in which they may have been profitable, may be removed, or head-in the branches. (Page 183.) Some of the vigorous, large kinds are 12 or 15 years in coming into bearing, and as much longer in coming into full bearing ; during this time a large amount of fruit may be produced on early bearing trees by close planting. Generally, a rod, to a rod and a half, is sufficient. On the quince, half a rod will suffice. We give the following as a successful and profitable mode of culture, both for early profit or quick return, and for the future. Set standard i } ! o ^ • f ^ p o « ^ : 0 0 9 ; ^ • o • • « 0 0 m • 0 ii k f • • « • • « » 0 M m ^ ; 0 • 0. • 1 1 1 a » ! e < 0 5 • i * W • • 0 — ^ Large dots, standard trees. Small dots, dtcarfs. 13 J46 AMERICAN FRUIT BOOK. trees on pear stocks, two rods apart each way. Then set 3 pears on the quince, to each square rod, as represented in the figure. By this system, there would be 40 standards and 4S0 dwarfs to the acre. Each square rod is supposed to be 'livided into quarters, and a dwarf tree set in each quarter, excepting that next the standard, as represented by the square or rod in the lower corner of the figure, on the left. In two or three years, the dwarf trees will come into bear- ing ; and if they yield only a peck or a half bushel each, they would produce a valuable crop while the standards were coming forv^ard ; and besides the profit, there would be much pleasure in having fruit early, and testing various kinds, instead of waiting 8, 10, 12, and sometimes 15 years, for standards to bear. When the trees interfere, the poorest should be shortened in, by cutting off the ends of the limbs, and removed when all the room is needed for the larger trees. There will be a gi’eat advantage in having a constant income after a very few years, and while the standards are attaining a good growth, so as to be productive. Culture and Manure. Good, thorough culture, and ■moderate manuring are necessary, but high culture shouk. be avoided, as the pear under high culture is liable to blight. (Page 148.) Hence, the slow-growing varieties are more exempt from this malady than the vigorous kinds. From some experiments iron is a good manure for the pear, but a little is sufficient. Pieces of worthless old iron may be laid around the trees, or the refuse from the blacksmith’s forge and shop, or from machine shops and founderies, may be used when iron is wanting in the soil. The land should be con- stantly tilled among pear trees, and the manure should be such as to give a moderate and constant growth. Stable manure, composted with peat or mud, is good for the main body on dry land, or with sand and gravel for moist land, and loam for a medial soil, or it is good for either. Besides these, use lime, ashes, salt, plaster, for high land ; charcoal and a few coal ashes, especially for wet, bone manure, soap-suds, sink water, night soil, &c., &c., made into compost. (Page 53.) The following table shows the conaposition of the ashes of the pear, and may give light as to manuring. Apply potash in wood ashes ; phosphate of lime in bone manure; carbonic acid in charcoal and various manures. THE PEAR. 147 Analysis of the Ash of the^ear. Sap wood. Heart wood. Bark of the tr Potash^ Soda, 22.25 1.84 26.94 6.20 Chlorine, Sulphuric acid, . . . 0.31 0.21 1.70 0.50 0.45 1.80 Phosphate of lime, . . 27.22 20.40 6.50 Phosphate of peroxide ) 0.31 0.80 iron, ( Carbonic acid, . . , 27.69 25.48 37.29 Lime, 12.64 13.14 30.36 Magnesia, 3.00 2.93 9.40 Silex, 0.30 0.30 0.40 Coal, 0.17 1.00 0.65 Organic matter, . . . 4.02 5.00 4.20 100.25 96.65 98.50 The root of the pear contains a much larger proportion of soda, some more chlorine, more phosphate of lime, less lime, less magnesia, and more silex. Wilder said that he had pears that cracked, and he applied a compost of iron dust and bone manure with surprising success. Pruning. (See page 57.) The pear needs but little pinn- ing. Some may be necessary to give form; and old stinted trees may be improved by this process applied mod- erately. Never prune much in one year, but rather a little annually. Do not cut much even in grafting, but take two or three years to change the top of a large tree, and then leave, at first, many little limbs and twigs, to keep the regular growth, and sustain the tree in its uniform progress. Blight. This general term is applied to various diseases or affections of trees that produce decay in a part or all of tl>e tree. It is so vague that it is only another name for decline or death. It affects pear trees mostly, but cherry, apple, and quince trees are also liable to its effects. This is a prolific subject, and volumes have been written upon it, with but little profit. Frozen Sap Blight. When trees grow rapidly in fall, from warm wet weather, and there comes a sudden freeze upon the tender wood, they are liable to be injured or killed. And even in winter, in warm, sunny weather, the sap starts, ani a sudden freeze may be destructive, more espec- 148 Aa^IERICAN FRUIT BOOK, lally if hot sunshine again succeed, while the tree is frozen. A late spring frost may produce sap blight. Cold weather in winter, when the ground is bare, may freeze deeply, and produce blight by freezing the roots, after a late and tender growth in the fall. We have seen many fruit trees killed in a single garden. The trees leaved out, blos- somed, and set fruit well, and died suddenly. The roots were affected. Rapid growing trees are most liable to frc"'* blight. Insect Blight. The Scohjtus pyri attacks the shoots of trees, mostly pear, in June. The eggs are laid close to a bud; as they are hatched, the grub penetrates the shoot, perforating and destroying it. The leaves wither suddenly, the wood shrivels and turns dark. The only remedy is to cut off the shoot immediately, several inches below the injury, and burn it. Barry thinks that other insects than the Scolytus suddenly destroy trees the latter part of sum- mer, when growing luxuriantly, in warm weather, in rich moist soils, and in sheltered situations. But many call this the Fire Blight. In summer, particularly in the hottest part, in extremely growing weather, pear and quince trees of vigorous growth, are sometimes killed in their shoots and limbs, as suddenly as by an electric blast. Some attribute this to insects, and others to the hot sun. In several cases, insects of different sorts have been found in cases of blight, and whether a cause or consequence of the disease is not known. Atmospheric Blight. But we believe that a peculiar state of the atmosphere and weather produces blight in the pear and quince, which are too tender to endure a great degree of heat and sultriness, when in a tender, plethoric state. Springer and Ernst have similar views. In our early days, while living in the interior, where most farmers had a few pear trees growing in their orchards, generally in good soil, without culture or manure, w^e never saw a case of blight till we put pear trees in a rich garden, which all died of blight, while some of the same lot, set in a pasture, lived and flourished. Springer thinks the blight is caused by ple^^hora or vegetable apoplexy. When he planted on rather poor soil, no blight. On rich soils his trees grew three times as fast, and blight killed them. Seckel and White Doyenne (St. MichaeU grow moderately and do not blight THE PEAR. 149 Remedy. Let the causes be what they may, all cultivators agree in the remedy. In most cases, blight, like the potato rot, is a disease of the circulation, and will soon affect tlie whole tree. And insects, worse still, spread from tree to tree. Cut off the aifected part, as soon as possible, a foot or more below the affection, and burn it. If it spreads, cut again. Examine daily, and cut promptly, as this is important to success. Preventive. Set trees on new land, if convenient, or in pastures or fields that have been tilled none or little, select a good soil and location, cultivate well, manure moderately, and with a variety of materials, and give a regular moderate growth only. Insects are not very common on the pear. For slugs, sprinkle on strong dry wood ashes or freshly slacked lime. For aphides, use whale oil soap (page 73 ;) and this will be good for nearly all insects that infest the pear. For cater- pillars that spread webs over the trees, tear their nests in pieces, at an early stage, to prevent their extension. Uncertainty of Pears. The pear is an uncertain fruit. There is more or less trouble with it from the time the seeds are taken from the tree, till the fruit is ripened for eating. The seeds are liable to injury in the pears or pomace, and when cleaned out they are injured by drying, and still more by attempts to keep them partially moist. The seeds often fail. The young trees often blight even the first year. Sometimes a hot sun or other cause kills them all on dry land. We have know cases in which not a single tree has been raised from several quarts of good seed, sufficient for 10,000 stocks. If left out the first winter, the young seedlings are often killed or thrown out of the ground. Sometimes seedlings, saved well till the second year, will not grow, and this is often the case at a more advanced stage, especially on dry land. Trees are often killed with blight, drought, heat, cold, or other cause, or they become stinted and unproductive. The fruit of many excellent kinds is very liable to blast or crack, or be injuriously affected by too wet or too dry soil, or by unfavorable seasons, or other adverse circumstances. It is difficult to grow them to perfection, and to gather at the right time, and ripen well. So that, as a general thing, it costs far more to raise pears than apples ; yet they are so delicious, that every one, whc’ J50 AMERICAN FRUIT BOOK. has land, should cultivate them, and carefully select the most hardy. We name the difficulties, that cultivators may meet and conquer them, and not be discouraged by them* for the difficulties are often the result of neglect or bad manage ment. Gatherings, Preserving-, and Ripening. Most fruits are better for coming to full perfection on the tree, but the pear is generally best when gathered before perfectly mature, and ripened in the house. When allowed to remain on the tree, till fully ripe, most varieties become dry and insipid. Some kinds need to be picked so early that they seem to be in their full vigor. A few only ripen best on the tree. In ripening in the house, a few only do better on exposure to light and air. Most kinds do better in close barrels, boxes, or in cotton batting, or other covering, and in the dark. Late pears should be kept in a cool cellar, not very damp, or in a cool room, where they will not freeze, and when the period of ripening approaches, which may be known, or may be indicated in the earliest specimens, carry them into a warm room or closet, about as warm as is comfortable for a family, and keep them close in a box or drawer, wrapped in cotton, or clean paper, cloth, &c., till mellow. If kept in the cellar, or cold room, beyond the usual period of ripening, they vdll be dry and insipid ; and if brought forward too early, they will be too fresh and green. It requires as much skill to ripen pears as to raise them. Some lands will be good if ripened in succession, as wanted, through the winter. The ripening room should be neither very dry nor moist. Winter pears should hang late on the tree, unless there is danger from frost, and they should be picked on a clear day j and, in all cases, pears should be gathered and handled w^ith the greatest care, to prevent bruising, which both induces decay, and renders the fruit inferior. Walker has made many nice experiments on keeping and ripening pears. Varieties. More than 800 kinds have been tried in this country, not one twentieth of which are worthy of cultiva- tion, unless one would spend his time and money in exper- iments. Most of these varieties are from Europe, and after all that has been done to ransack that vast country in search of new fruits, native pears of this country, far more valua- ble, have been neglected ; some have flourished and disap SUMMER PEARS. 151 peared, leaving not a trace behind. Scarcely a foreign pear can be found that has not some defection in tree or fruit, in orchard culture; — even the famous Bartlett was much injured by the winter of 1847 — 8. Beurre Biel seldom comes . to perfection. Napoleon, Easter Beurre, Duchess de Angou- leme, Maria Louise, and many others often fail by not ripening well, yet we have some foreign pears of the greatest excellence, particularly for mild climates, and for warm locations in the North ; and they afford the advantage ot furnishing seeds for new varieties. We have a number of fine native pears, and are getting more, and there are many, even old trees, that have not yet been made public. Almost every year we coUect some valuable native, and now have a number of new kinds on trial, that are very promising but not well tested. Amateurs have done much by the introduction of foreign pears, but some have compromised this advantage, in some measure, by too hastily recommending numerous kinds that are comparatively worthless, which has led to disap- pointment and discouragement. More attention to our best native pears will lead to improvement, and a fair trial of foreign kinds, by exposure in orchard culture, should precede their recommendation for general use. Some fine pears do well in sheltered locations, and are adapted to the garden, but are not profitable for general culture, while some hardy kinds, hardly so good in quality, are more profitable for general orchard culture. Summer Pears. 1. Madeleine, Citron des Carmes. Rather small ; long tur- binate ; greenish lemon yellow, seldom a brownish cheek ; stem long, stout ; calyx small, nearly even with the surface ; flesh whitish, melting, juicy, of sweet delicate flavor. 25 July to August 10. Tree very vigorous and productive. The best very early pear, yet it is liable to blight in tree and very little in fruit. Does well both on the pear and quince. Ripen in the house. Foreign. (See outline, next page.) 2. Striped Madeleine . Similar to above or a little better ; shorter ; striped ; tree less liable to blight. So says Man- ning. 3. Summer Doyenne, Summer St. Michael. Small ; shaped like the white Dcyenne ; smooth, clear yellow, seldom faint 152 AMERICAN FRUIT BOOK. red ; flesh white, melting, juicy, of a sweet rich flavor. 10 or 15 of Aug. A good bearer. Of recent introduc- tion. 4. Sugar Top, July Pear. Small medial j roundish — turbinate ; bright yellow j tender, sweet, rather dry and poor. Last July. Great bearer. 5. Jargonelle, (of the English.) Bather large ; long pyriform ; greenish yellow, brown in the sun 5 stem 2 inches, long, slender j in a small basin j yellow- ish white, coarse, juicy, pleasant fla- vor. Former part of Aug. Second rate, rots at the core, yet rather prof- itable for the mar- ket. New and bet- ter kinds will take its place. Bi pens in the hou5>e. Better on the quince. 6. ZoAR Seedling. Medial : pyriform ; light yellow, beauti- fy red cheek ; crisp, juicy, sweet, spright- ly flavor. Aug. 5 to 20. Elliott says nothing at its time excels it. Origin, Zoar, 0. Aug. 1 to 0 there. 7. Osband’s Sum- mer, Summer Virgalieu. Small medial ; obovate ; clear yel- low, green dots, red cheek ; stem an inch long, stout, in a slight cavity j calyx large, basin shallow, flesh white, juicy, of a rich sugary, slightly musky flavor. 10 or 15 to 30 Aug SUMMER PEARS. 153 Popular m Western N. Y. Barry says, « Invariably first-rate.” Productive. Does eq[ually well on pear or quince. We find it a good grower. Origin, near Palmyra, Y. 8. Bloodgood. Small medial ; turbinate to obovate ; yellow, nearly half russet, stem an inch long, medial, obliquely set j calyx open, in slight depression ; melting, buttery, with a rweet, rich aromatic flavor ; musky skin. First- rate. Aug 10 to 25. A moderate grower and bearer. Ripen in the house. One of the best early pears, particularly for the Middle States. In the North, generally good but variable. Best on rather dry soil. Origin. Long Island. 9. Muskingum. Rather large ; round- ish to obovate ; green- ish yellow, with ma- ny dark specks, and much russet, seldom a brownish blush j stem long, medial, in a narrow cavity ; ca- lyx slight, open, in a slight or with no depression ; flesh yel- lowish-white, very fine, tender, melting, juicy, of a sweet, high, aromatic flavor. 15 Aug. to 10th Sept. Native of O. We find it perfectly hardy here and a great grower. Prob- ably well adapted to a still more northern culture. 10. Moyamensing. Large medial ; roundish-oval ; lemon jrellow j melting, buttery, well flavored. Latter part of Aug. and 1st of Sept Origin, Philadelphia 154 AIVIE RICAN FRUir BOOK. 11. Julienne. Medial; obovate; bright yellow; sweet and pleasant. Latter part of Aug. and 1st of Sept. Varying from almost first to second-rate. Great bearer. Pretty good for market. Ripen in the house. Foreign. 12. Belle of Brussels. Rather large ; pyriform; light yellow ; melting, juicy, sweet. Latter part of Aug. Great grower and bearer. Worthless here, but rather popular in Western N. Y., and in some sections of the West. 13. Dorr. Large ; obtuse-pyriform ; pale yellow, broad reddish blush ; stem an inch long, rather stout, in a slight depression; calyx large, open, in a narrow*, rather deep basin ; flesh rather coarse and dry, but sweet and pleasant. For cooking and eating. Latter part of Aug. As it is very hardy, a great grower and bearer, large, fair, and handsome, it is profitable for the market. Origin, N. H. 14. Bezi Blanc. Similar to Bartlett in size, form, and color ; hardly so good, but it is a fortnight earlier. Aug. 15 to 30. Foreign. 15. Rostiezer. Small ; pyriform ; yellowish-green ; much russet, dark browm cheek ; stalk very long, slender ; calyx open, in slight depression ; melting, extremely juicy, of a rich, sweet aromatic flavor. Last of Aug. and 1st of Sept. One of the best summer pears ; rather small for market. Prodigious grower, and great bearer. CSee last page.') 16. Wadleigh. Rather small ; rounaish-obovate ; yellow ; stem short, stout ; slight, plaited basin ; melting, tender, very ’ juicy, of a deficious flavor. One of the best in its season. Last of Aug. and 1st of Sept We find it hardy and vigor- ous. New. Origin, N. H. 17. Windsor, Bell in N. England. Rather large; bell- shaped; yellowish- green, tinted wdth orange in the sun; coarse at the core, tender, sw^eet, rather Eistringent. Poor. Last of Aug., 1st Sept. Great grow*er and bearer. 18. Summer Frank Real. Rather small ; obovate.; green- ish yellow, brownish dots ; stem short, thick, in a shght cav- ity ; a small furrow^ed basin ; flesh rather rough, tender, melting, sugary. Last of Aug., 1st. of Sept. Succeeds on the quince or pear. Foreign. 19. Tyson. Medial ; short pyriform ; light yellow, russet patches, red in the sun ; stem medial, set on a point ; basin broad and shallow ; flesh white, melting, very juicy, sw^eet, with a very delicious aromatic flavor. Latter part of Aug., 1st of Sept. The original tree in Jenkinstowm, Pa., is 6 feet round. (See cut on the following page.) SUMMER PEARS. 20. Dearborn’s Seedling. Small ; turb Mate j stem an inch long, in a slight cavity ; shallow basin ; very smooth, yellow, minute dots, a little russet around the stem ; flesh white, juicy, melting, of a sweet, sprightly flavor. Aug. 20 to Sept. 10. Hardy, vigorous, and productive. Origi- nated by Gen. H. A. S. Dearborn, Roxbury, Ms. 21. Osborn. Rather small ; obtuse pyriform ; bright yellow, with brownish specks ; stem stout, obliquely set ; calyx small, slightly sunk; flesh white, ten- der, melting, juicy, of a sweet, lively, aromatic flavor, with slight astrin- gency. Aug. at Cincin- nati. Vigorous. Orig- inated by Mr. John Os- born, Economy, la. Ranked among the best early pears, and Ernst / dearborn’s thinks that it will sus- tain this character, but he has fruited it only one year. Note. The last seven kinds, excepting No. 17, the Windsor, are all very fine, and excellent for the private garden ; but as the wind-falls of the Bartlett are in market by the time these kinds are well ripened, they are noc profitable for market, owing to their small size. 156 AMERICAN FRUIT BOOK, Fall Pears. 22. Muscadine. Medial j roundish-obovate j yellowisli green, brown dots j stalk medial, in a small cavity ; shallow basin j melting, buttery, of a pleasant, rich, musky flavor. Former part of Sept. Fine quality. Ripen in the house Origin, near Newburgh, N. Y. 23. Beurre DE Aaialis. Large j obovate j yellowish-green, reddish- brovTi cheek, patches of russet; stem in a shallow cavity ; shallow basin; rather coarse and astringent, but melting, buttery, jui- cy, rich, and pleasant. Sept. to 24. Bartlett, TF^7- \ 20th Ripen liam'sBonchretien»Yevy \ mostly on the large ; obtuse pyri- \ tree. Produ- form ; smooth, lemon \ ces ‘ a large yellow, vdth a reddish \ amount of blush, full in the sun ; \ fair fruit, stalk medial length, stout, in a shallow de- pression ; calyx large, open, in a very shallow basin ; flesh white, fine texture, very juicy, of a sweet, perfumed, vinous flavor. liept. 1st to Oct. 1st. Ripen best in the house. This pear, owing to its great growth, early and great bearing, large, handsome, and excellent fruit, ranks the highest of all pears. Yet some others exceed it in quality. It grows poorly from the ground, and never makes a large tree ; but it grows rapidly on a standard, for a short time only, as early bearing checks it. It is affected in this region by hard ^vinters. Hardy, native kinds are better adapted to a more northern climate. Pinneo says it fails from cold winters there. Others in the ynorthsavthatit succeeds i^retty well. 7ALL PEARS 157 25. St. Ghislain. Medial j pyriform ; c.eai yellow, seldom a red tinge ; stem l.J inch long, slender, melting, buttery, juicy, of a rich, sprightly, delicious flavor. Sept. Rather variable; when perfect, first-rate. Hardy, vigorous, and productive. Fine for the private garden. Too small for market. Ripen in the house. Foreign. 26. Wilbur. Large medial; oval-obovate ; green and russet ; melting, juicy, sweet, pleasant ; varying from almost first to second rate. Sept. Origin, farm of Mr. D. Wilbur, Somerset, Ms. 27. Pratt. Large medial ; obovate ; greenish-yellow, many dots, and russet patches ; stem slender, in a rather shal- low cavity ; broad shallow basin ; flesh white, fine, melting, tender, very juicy, of a delicious saccharine flavor. Among the best. Middle of Sept. A new variety, originated in Johnson, R. I. 28. Golden Beurre of Bilboa. Large ; obovate ; bright yellow, brown dots, a little russet ; stalk long, slim, in mod- erate cavity ; slight basin ; flesh white, fine, melting, buttery of a rich vinous flavor. Excellent, but not so profitable fol the market as the Bartlett. Does best on the quince. Sept. A good bearer. Origin, Spain. 29. Knight’s Seedling. Rather large ; obovate ; yellowish pale green ; grayish specks ; stem medial ; broad, shallow basin; melting, juicy, sweet, rich, aromatic. Sept. Mr. Wm. Knight, Cranston, R. I. One of the best. 30. Brandywine. Medial; short-pyriform; yellowish- green ; dots, and patches of russet ; melting, of a sweet, rich, excellent flavor. 10 to last of Sept. Very thrifty and pro- ductive. Origin, Chaddsford, Pa. 31. Stevens’s Genesee. Large ; roundish-obovate ; yel- low ; stalk short, stout, in a slight cavity ; calyx short, in a rather shallow basin ; flesh white, tender, rather buttery, a rich, excellent aromatic flavor. 15th Sept, to Oct. A monstrous grower, and good bearer. One of the most val- uable in the Middle and Western States, but little cultivated in N. England, and it seems inclined to blast a little here. Tree liable to blight anywhere. Origin, farm of M. F. Ste- vens, Lima, H. Y. 32. Washington. Small medial; oval-obovate; bright yellow, ruddy cheek, and red spots ; stem medial, slender, slight cavity; shallow basin; flesh white, fine, melting, sweet, delicious, and perfumed ; uniformly good. Sept. 10 14 .58 AMERICAN FRUIT BOOK. to Oct. Eather small for market. Fine for ;he amateur, particularly further south. Small grower, good bearer. Beautiful fruit. Origin, Gen. Eobinson’s estate, Del. 33. Gansel’s Bergamot, Brocas Berga- mot. Large ; flattish-obovate j greenish yel- low ; spots of rus- set and dark green, a tinge of red, full in the sun j stalk short, thick, in a moderate cavity j broad deep basin ; rather coarse, melt- ing, juicy, of a rich, sweet, aro- matic flavor. Lat- ter part of Sept. Excellent in warm rich soils, but rath- er hard to raise, as it is a slow grower and moderate bear- r. Adapted to the private garden. Origin, England. Kequires double- working on the quince. Wa^hingtom 34. Belle Lucrative. Fon- dante de Automne. Medial; round-obovate ; pale yellow- ish green, slight russet ; stalk medial, stout, obliquely set in a slight cavity j calyx open, in a moderate depression ; flesh melting, extremely jui- cy : of a rich, honeyed, aro- matic flavor Latter part of Sept. In a warm soil and favorable season, it has no superior, but it varies. Hardy, and good bearer. Does not blight nor crack. Poorer in moist soil. Not well tested in orchard culture. Foreign. 35. Frederic de Wurtemberg. Large; p}Tiform ; deep yellow, crimson cheek ; stalk an inch long, stout ; calyx iarge, open, in a shallow basin ; flesh white, melting, very juicy, sweet, and pleasant. Pretty good for market. Lat- ter part of Sept. A good bearer. Rather variable, and often worthless. Foreign. 36. Tre SCOTT. Medial ; roundish-obovate ; orange yel- low ; cinnamon blotches ; fine-grained, melting, juicy, of a pleasant saccharine flavor. 15 to last of Sept. Farm of iVIr. Niles Trescott, Cranston, R. I. — Eaton, in Horticulturis$ FALL PEARS. 159 37. Abbott. Medial ; oblong-obovate j green scarlet Theek j melting, of a sprightly saccharine flavor. 1.5 to last »f Sept. Raised from seed by Mrs. Thomas Abbott, Provi- dence, R. I. — Eaton, in Horticulturist. 38. Leech’s Kingsessin&. Rather large ; obovate ; sea- green, patches of dark green ; flesh rich, buttery, of delicate flavor. Latter part of Sept. Origin by Isaac Leech, King- sessing, near Philadelphia. 39. Harvard, VEpergne. Large ; long-pyriform ; rus- sety yellow, brownish red cheek ; stalk stout, obliquely set in a narrow cavity ; narrow basin ; flesh white, melting, iuicy, of excellent flavor, but liable to rot at the core, if not picked early. Sept. 10 to Oct. 5. Almost first-rate, and a valuable market fruit, being a great grower, forming a large tree, and producing enormous crops. (Pages 28, 141.) But it comes in when pears and peaches are abundant, and it requires 15 or 16 years to come into bearing. 40. Long Green, Mouth Water, Verte Longue. Rather ^ arge ; long-pyriform ; green, many dots and specks ; stem an inch long, set obliquely ; scarcely a basin ; flesh white, tender, very juicy, of a sweet, excellent flavor. 10 Sept, into Oct. A slow grower, but very productive, hardy, and one of the best old varieties, and but few new ones excel it. Succeeds well on the quince. 41. Cushing, Manners. Rather large ; obovate ; green- ish-yellow, red in the sun ; stalk medial, shallow basin 3 flesh white, fine, melting, buttery, hardly first rate. Sept. 10 to Oct. 10. Very hardy, slow grower, great bearer. Origin, Hingham. Manners (origin, Boston) probably the same. 42. Ananas. Medial; roundish-obovate ; yellow, tinge of red; melting, delicious. Excellent. From Sept. 1 into Oct. So says Barry. Does well on the quince. Foreign. 43. Henry 4th. Small medial ; roundish, flattened at the eye ; greenish yellow ; rather coarse, melting, juicy, of a rich, perfumed flavor. Sept. 10th to Oct. Good bearer. Too small for market. Foreign. 44. Capsheaf. Medial ; roundish-obovate ; yellow, cin- namon russet ; melting, juicy, rather puckery. Sept, and mto Oct. A good grower, and great bearer. Origin, R. I. 45. Dunmore. Large ; long-obovate ; greenish, dots and specks of red russet ; flesh whitish, very melting, buttery, of a rich pleasant flavor. Sept. 10 and into Oct. Good grower great bearer. Fruit varying from almost first-rate to insipid 160 AMERICAN FRUIT BOOK. 46. Flemish Beauty. (See frontispiece.) Large j obo« vate j roughish, pale yellow, with marbling of light russet, brownish in the sun ; stalk inches long, in a narrow cavity ; calyx open, in a small basin ; flesh yello^vish- white, little coarse, melting, juicy, with a rich saccharine, musky flavor. Sept, into Oct. Gather rather early and ripen in the house ; sometimes good nearly ripened on the tree. In an open situation and warm soil, it comes up to a high state, and ranks among the best. Great grower, and bearer. 47. Edwards’s Elizabeth. Medial ; pyriform ; lemon- yellow j buttery, of a fine vinous flavor. Sept. 15th, and into Oct. Gov. Edwards, of Ct., raised several seedlings, and this is one of the best. 48. Hull, hledial j obovate ; yellowish-green, much russet, rather coarse, melting, juicy, sweet, pleasant. Sept. 15 and into Oct. Origin, Swansey. A different fruit has recently been shovm as the Hull. Yellow, with a red cheek 49. Rousselet de Rheims. Small; obovate; yellowish' green, brownish-red and russet specks in the sun; stalk rather long, set without any depression ; fuU at the calyic ; flesh breaking, sweet, rich and aromatic. Latter part of Sept. Foreign. 50. Paradise de Automne. Large; pyriform; duU yellow, much bright russet ; stem 1 J inches long ; shallow basin rather coarse, melting, of a rich, sprightly, perfumed, delicious flavor. Last of Sept, and Oct. New and promis- ing, excellent in growth, production and quality. Foreign. 51. Belle et Bonxe. Large, roundish ; pale yellow ; coarse, tender, sweet, pleasant. Second-rate. Last of Sept. A great bearer, and pretty good for market. Foreign. 52. Williams’s Early. Small medial ; obovate ; yellow ; crimson cheek ; melting, juicy, rich, sugary, and excellent. Last of Sept, and into Oct. Good grower, great bearer. By Mr. A. D. Williams, Roxbury, Ms. 53. Eye WOOD. Rather small ; flat ; yellowdsh-green, specks of greenish russet ; tender, juicy, of a rich acid flavor. Varies from excellent to poor. Latter part of Sept, and into Oct. Vigorous and productive. Foreign. 54. Adams. Small ; roundish-obovate ; deep yellow, russet patches ; rather coarse, melting, tender, juicy, of a pleasant aromatic flavor. Latter part of Sept, to 15 Oct. A good grower, grr*n bearer. Nearly frst-rate. Origin, Quincy. FALL PEAHS. 161 55. Andreavs, Armory^ Gibson. [Dotted Outline.) Large j pyriform ; yellowish-green, dull red cheek, few dots ; stem an inch long, set on a crumpled end, calyx open, in a deep basin j flesh greenish-white, melting, very juicy, with an excel- lent spicy, vinous flavor 15 Sept, to 15 Oct. Trefe hardy, a good grower and great bearer. It requires^ high culture to bring the fruit to perfection, and then it is almost first- ' rate, but va- riable. Ripen pretty well on the tree. Na- tive of this vicinity. Ives says that on his (sandy loam) soil, it is among the best of native pears. Pin- neo says that in that (north- ern) region, it does not ripen well. 56. BeurreBosc. Large, pyriform, tapering almost to a point 5 rough, dark yellow ground, mostly cinnamon russet ; slight red in the sun ; stalk long, medial, curved j calyx small, in a shallow basin; flesh white, melting, buttery, with a rich delicious flavor, slightly perfumed. Sept. 15 and Oct. Rather slow grower and moderate bearer ; hence not profitable y 162 AMEEICAN FRUIT BOOK. / / 58. Seckel, New York Red C Cheek, (^Dotted Outline.) '' Small j obovate ; yellowish- brown, russet red cheek j stalk ^ short, in a slight basin j flesh whitish, melting, buttery, very jui- cy, of a sweet, rich, spicy, lus- cious flavor. Gen- erally considered the very best. Some prefer a more vinous fla- vor. Last of Sept, and Oct. Hardy, slow grower, great bearer. Needs high culture. Does not grow well on ^ the quince. Ernst / has raised fine specimens on the mountain ash, and the largest he ever saw were from a tree on a thorn root. It does bet ter on the apple than other kinds. The fruit is larger, but poorer. V \ Jersey. 59. Louise Bon Large ; pyriform ; smooth, pale green, brownish-red in the sun, numerous large gray dots ; stalk an inch long, curved, set obliquely, without depression ; calyx open, in a shallow basin ; flesh greenish- white, melting, very juicy, of a rich and excellent flavor, as good as the Bartlett. Last of Sept, and Oct. For hardiness, growth, pro- duction, uniform fairness, and ex- cellence, this fruit is very promis- ing. Does well on the quince. Foreign. 60. Heathcot. Medial ; obovate ; lemon-yellow, a little russet, slight brovm in the sun ; stem stout, obliquely set in a small cavity ; narrow, shallow basin ; melting, buttery, juicy, of a sprightly vinous flavor. Last of Sept, and Oct. Hardy, thrifty, moderate bearer. Gov Gore’s garden. Waltham, Ms. FALL PEARS. 163 61. Jalousie. Rather large; short pyriform; deep rus- set, ruddy in the sun ; sweet and pleasant. Second-rate. Oct. 1st. Great bearer, fruit very fair. Good for market. 62. Watertown. Rather large ; roundish-ovate ; pale- yellow, patches of russet, slight blush in the sun ; stem short, stout ; flesh very tender, melting, juicy, sub-acid, luscious. Last of Sept, and Oct. Nearly first-rate, and it may be val- uable, as it is hardy, vigorous," productive. Watertown, Ms. 63. Bon Cretien Fondante. Rather large ; roundish- oblong ; pale green ; very juicy, melting, rich, delicious flavor. Almost first to second-rate. Oct. Foreign. 64. Capiumont. Large medial ; rather long-turbinate ; clear yellow, cinnamon specks ; flesh fine, melting, buttery, sweet, pleasant. Oct. A good grower, great bearer in aL seasons and soils ; apt to crack, rot, and be astringent. 65. Surpass Virgalieu or Virgalouse. Rather large ; obovate ; lemon-yellow, pale blush full in the sun ; flesh yellowish- white, fine, melting, juicy, of a rich, sugary, delicious, aromatic flavor. Oct. Vigorous and good bearer. Equal to old St. Michael or White Doyenne. Origin traced to Parmenter’s nursery, Brooklyn, N. Y. 66. King Edward. Large ; pyriform ; yellow ; melting, buttery. Oct. Often poor and puckery. 67. Beurre Van Marum. Large; pyriform; yellow, seldom a red tinge ; melting, juicy, sweet, and pleasant. Oct. yppular in some parts of the West. Foreign. 68. Brown Beurre. Large ; long-obovate ; yellowish- green, russet, and reddish-brown in the sun ; melting, but- tery, very juicy, with a high sub-acid vinous flavor, admired by a few men, and disliked by most women and children. Oct. Very uncertain, especially in the North, Liable to crack. Best on the quince, and trained in a warm location. Bad grower, poor bearer. Foreign. 69. Bezi de Montigny. Medial ; obovate ; yellowish- green ; melting; juicy, of a sweet musky flavor. Oct. Re- sembles Unban iste, and almost as good. Foreign. 70. CoMPTE de Lamy. Small ; roundish-obovate ; yel- low, red cheek ; fine, melting, buttery, sweet, delicious. Oct. Better on the quince. I 71. Oliver’s Russet. Rather small ; nearly obovate ; 1 yellow, mostly cinnamon russet ; melting, juicy, of a rich, sweet aromatic flavor. Oct. Vigorous and productive 'Rather small for market. By Mr. J. P. Oliver, Lynn, Ms. 164 AMERICAN FRUIT BOOK. 72< Bjffum. Medial ; f — long-obovate ; yellow, with V*--,, thick specks and patches of red and russet in the sunj stem short, thick, in a slight cavity ; calyx small, open, in a small basin 3 flesh white, melting, tender, juicy, with a J \ fine spicy flavor. 1 Varying from al- ^ most first to sec- ond-rate ; gen- erally good. A good, upright grower and great ^ bearer, and one « of the most val- ? uable and sala- J ble orchard [ pears. Raised • by David Buf- V fum, Newport, t R. I., from a seed of St. Mi- chael, which it resembles. Buffum. 73. Fulton. (Dotted line.) Small medial ; flattish- round ; cinnamon russet ; stem rather long, slim, in a narrow cavity ; calyx open, in shallow uneven basin ; flesh white, lender, rather juicy, of a sweet, sprightly, pleasant flavor ; very salable, as it is uniformly fair and good. A good grower and great bearer, and very hardy; it is one of the best pears for orchard culture in the North. Oct. and into Nov. Ripen in the house. Origin, farm of Mrs. Fulton, Topsham, Me. 74. Maria Louise. Rather large ; long-pyriform, one- sided j yellow, much light russet in the sun ; stalk inches long, set obliquely with little or no cavity ; calyx small, in a narrow plaited basin ; flesh white, melting, very buttery, with a rich saccharine and vinous flavor. Oct. and into Nov. It varies from first-rate to poor. Apt to crack in N. England, and is very uncertain. It succeeds well in the Middle States, and in the West. A bad grower from the ground. Good bearer. Louise Bon de Jersey is preferred. Foreign. 75. Petre. Large medial ; obovate ; pale yellow, some greenish russet ; fine, melting, buttery, of a high perfumed flavor. Oct. and Nov. Slow grower, good bearer. Origin. Philadelphij^ FALL PEARS. 165 76 Swan’s Orange, Onondaga. Very large ; long-obo- vate , smooth, golden yellow, russet specks, tinged with light red m the sun j stem an inch long, stout, curved, set oblique- ly m a slight cavity ; calyx small, close, in a small basin ; flesh white, fine, melting, very juicy, rich sub-acid, aromatic flavor, but hardly first quality ; or varying from nearly first to second-rate. Oct. and into Nov. Tree hardy vigorous, and a great bearer. As it combines many excel- lences, it is regarded as one of the best. Origin, farm of Mr Curtis, Farmington, Ct., whence a graft was carried to Onon- daga, N. y.j there propagated, and lately disseminated. 77. White Doyenne, V IROOULOUSE, St. Michael of N. England, Virga- liea of New York, But- ter Pear of Pennsylva- nia. (^Dotted Outline.) f Rather large ; obovate j clear pale yel- low, with small dots ; a red cheek, full in j the sun ; stalk an inch long, stout, in a small cavity ; calyx small, in a shallow, ^ finely plaited basin ; flesh white, fine ^ texture, melting, very buttery, of a rich, ^ high, delicious flavor. Oct. and into Nov. ^ Many regard this pear as a standard of \ excellence ; many others prefer the Seckel. \ It is perfectly hardy in tree and fruit, and \ first-rate in quality, in the Middle and \ Western States, in western N. Y., and in Swan’s ...pv Oranse. 166 AMERICAl^ FRLIT BOOK. the region of Baltimore ; but it generally blasts and cracks in N. England, on the sea-coast, yet it still flourishes in the interior. Where uncertain, it does better on the quince. 78. Napoleon. Bather large ; obtuse-pyriform j greenish pale-yellow, deeper in the sun, sometimes a red tmge ; stem rather short, rather stout, in a slight depression j basin of moderate depth ; flesh whitish, coarse, melting, extremely juicy, of a sprightly, slight acid, delicious flavor. Oct. and Nov. Sometimes excellent, but rather late and uncertain in this region, excepting in warm soil and locations. Better further south. Does well on quince or pear. Ripen in a warm room. Foreign. V \ \ \ 79. Urbaniste. (^Dotted OutIine.)\ Rather large ; obovate, inchning to \ y pyramidal j smooth, pale yellow, \ gray dots, and a httle russet j stalk ^ short, stout, a broad basin j calyx small, in a narrow cavity ; flesh white, melting, butter^", very juicy, of a rich, delicious, peculiar, perfumed flavor. Oct. and Nov. Hardy, a moderate grower and bearer, and one of the best. It resembles the White Doyenne, which has failed in some sections. Cabot, after long experience, recommends this ■ — Napoleon. as one of the surest and best for general culture. Long in FALL FEARS. 167 :oming into bearing on the pear stock. Flourishes double- worked on the quince. Foreign. 80. Beurre de Arjou. Large medial ; obovate greenish- yellow, a little russet; flesh whitish, fine, buttery, with a rich, sprightly, vinous, sub-acid flavor. Oct. and Nov. New, fine, and promising. Vigorous and productive. Foreign. 81. Hancon's Incomparable. Large medial; roundish; obovate ; yellowish-green, with pale brown and russet spots and patches ; melting, buttery, of a pleasant vinous flavor. Oct., Nov. Foreign. 82. Van Mons Leon le Clerc. Large ; oblong-obovate ; pale greenish-yellow, mingled with brown, slight russet near the stalk ; stem rather long and stout ; set obliquely, with a slight cavity ; calyx small, in a shallow basin ; flesh yellow- ish-white, melting, buttery, with a rich sweet flavor. Vary- ing from nearly first-rate to second-rate. Oct. and Nov. Very liable to canker in wood and blast in fruit. It has been rated too high. Moderate gi’ower and great bearer. Does best on the quince. Foreign. 83. Calhoun. Medial ; obovate ; pale yellow, pale red in the sun ; melting, juicy, of a rich vinous flavor. Last of Oct. By Gov. Edwards. 84. Bishop’s Thumb. Bather large ; long, narrow, taper- ing much ; yellowish- green ; melting, juicy, of a pleasant flavor. Last of Oct. Hardly first-rate. Foreign. 85. Queen of the Low Countries. Large ; pyriform ; yellow, beautiful red in the sun ; stalk long, curved, no depression ; flesh melting, juicy, pleasant vinous. Not first- rate. Last of Oct. Foreign. 86. Thompson. Medial; obovate; lemon-yellow, little "usset ; melting, buttery, of a rich, sugary flavor. Last of *)ct. and Nov. Foreign. 87. Gray Doyenne, Doyenne Gris, Doyenne Boussouch.^ Besembles White Doyenne ; more round ; much cinnamon russet ; little later and better. Rich cinnamon flavor Latter part of Oct. and Nov. Esteemed in New York. It blasts in the east ; also in northern 0. 88. Bleecker’s Meadow. Small medial ; roundish ; yellow, crimson in the sun ; flesh firm, with a high musky fragrance and spicy flavor. Excellent for cooking, some like its flavor for eating. Nov. A great grower and good bearer. Origin, Pa. 89. Figue. Large medial; pyriform; greenish, russet patches, dull red in the sun; rather coarse, melting, rich, sweet brisk flavor. Nov. Foreign. * Doyenne Boussouck is a distir»ot and promising variety, resembling Whit* D'' ‘ -f r:r«nin? 168 AI^IERICAN FRUIT BOOK. 90. Dix. (^Dotted Outline.) Large ; pyriform ; golden yellow, with dots and patches^ of russet, and a red tinge in the sun ; stem medial length, thick at each end, set obhquely in a slight depression ; calyx small, in a slight betsin j flesh a little coarse, melting, juicy, of a rich, sugary. Champagne flavor, with a fine aroma. Last of Oct. and into Dec. One of the most splendid and excellent of all pears, when perfect, selling at enor mous prices of $2 per dozen, and one tree pro- duced $47 worth at one crop j yet one of the most imcertain of aL pears. In ligh. X' / soils it generally cracks and blasts, and often on strong moist soils. On the pear it is gener- ally 12 or 16 years in coming into bearing, and then bears sparsely for some years. Very hardy, good grower. It does well double-worked on the quince, and bears earlier. Ori- gin, the estate of Madam Dix, Boston. 91. Vicar of VVinkfield, CUon of Kennck, Monsieur le CurCj Bourgermester incorrectly, ^ of some Very large; long FALL PEARS. 169 pyriform; pale yellojv^ brown, full in the sun; stem inches long, slender, obliquely set without cavity ; slight basin ; flesh greenish-white, coarse, juicy, sometimes of a pleasant lively flavor. Excellent for cooking ; for the des- sert, varying fro;n pretty good to second-rate. Nov. to Jan. Ripen in close boxes, in a warm room. Does well on the quince. As it is hardy, a great grower, and enormous bearer, the fruit large, fair, and it comes in when pears are scarce, it is one of the most profit- able for the market or home consumption. Requires a warm lo- cation, and a long ^ \ \ warm season. 7 92. Oswego Beurre, Read’s Seed- ing. (^Dotted Outline.) Rather large; oval-obovate ; greenish-yellow, mottled with russet ; stem short and stout, in a deep cavity ; shallow basin ; flesh tender, melting, juicy, of a brisk saccharine, and slightly acid flavor. Nov. to mid-Avinter. Vigor- ous, and a prodigious and constant bearer. Newdy introduced, but prom- ises to be one of the most profitable. Raised by Mr. Walter Read, Oswego, N. Y. Our outline is taken from the Horticulturist. 93. Beurre Diel. (^Larger Outline.) 15 170 AMERICAIN FRUIT BOOK. Large ; obtuse-pyriform to obovate ; lemon or orange-yellow marbled with russet, large browm dots ; stem rather long, stout, in an .uneven cavity j flesh whitish, rather coarse, half melting, rich, sugar}^, and delicious. When perfect is first- rate, but often insipid or astringent, being diflicult to ripen. Rather apt to crack. It requires a warm location, high culture and warm season in the North. More certain in the Middle States and in the West. Best on quince. Foreign. 94. Duchess de Angouleme. Extremely large j long obovate, uneven knotty surface ; dull greenish-yellow^, much spotted and spangled with russet ; stalk 1 to 2 inches, stout, in a deep cavity j calyx in a knotty basin j flesh white, but- tery, juicy, of a rich, excellent flavor. Nov. and Dec. On the quince, in a warm soil and location, it is of splendid size and nearly first-rate quality, but under adverse circumstances, poor and insipid. Not good for a standard, nor fit for orchard culture. Does better further South. Foreign. 95. Forelle, Trout Pear. Medial ; long-obovate ; lemon- yellow, deep red, and crimson specks in the sun ; fine, melt- ing, of a rich, slightly vinous flavor. Nov. till Jan. Not suited to the North. Tree blights in 0. Foreign. Winter Pears. 96. McLaughlin. Medial ; obovate ; rough, brownish- yellow, red in the sun ; stem three-quarters of an inch long , shallow basin j flesh a little coarse at the core, melting, juicy, of a rich pleasant flavor, varying from almost first to second- rate. Latter part of Nov. to Jan. Very hardy in tree and fruit Poor growler from the ground. Growls and bears well on a standard, and the fruit is very fair. Origin, Me. * 97. St. Germain. Large ; pyriform ; yellowish-green, tinged with brown ; a little gritty, melting, sweet, pleasant flavor. Latter part of Nov. to Jan. In the North it is poo unless sheltered in towns or cities. It is also poor in ola settled places. In new’- lands and mild climates it is valua- ble. Foreign. 98. Prince’s St. Germain. Medial ; oval-obovate ; green, mostly covered wdth brownish russet, reddish in the sun ; stem inches long, in a slight cavity ; calyx large, open, in a slight basin ; melting, juicy, a blending of sweetish and rather vinous flavor. Last Nov. to Jan. Great bearer, and fruit ripens wnll. Origin. Flushing, N. Y. WINTER PEARS 171 I 98. Lewis. (Dotted Outline.) Small medial j obov ?rough, yellow isetty specks ; jslight or no < ispread open Ibeisin j flesl I rather coars ljuicy, with ; flavor. Va- ries with soil and seeison, Keep in close boxes. Hardy and productive. It fails in the light soils of Salem. Those who prefer a smart Champagne flavor, call this the best winter pear. Good on the quince or pear. Foreign. 100. Cross. Medial ; roundish ; bright-yellow, red cheeks ; melting, juicy, of a sweet, rich flavor, perfumed. Latter part of Nov. to Jan. Good bearer. By Mr. Cross, New- DUiyport. Hovey. 101. Columbia. Large : roundish-obovate ; very smooth, from very good to in- sipid. Very hardy, good grower, and great bearer. Needs rich, moist soil, and high culture. Lat- ter part of Nov. to Jan. Adapted to orchard cul- ture. Ori- gin, Roxbu- ry. j and fleshy, set obliquely ; ! calyx small, in a deep basin ; 172 AMERICAN FRUIT BOOK. fair, golden-yellow, orange tinge, full in the sun, gray dotsj stem rather long, slender, set obliquely in a narrow cavity ; calyx medial, in a slight basin ; desh white, little coarse, melting, juicy, of a rich aromatic flavor. Latter part of Nov. to Jan. Vigorous, very productive, the fruit very hand- some, and promising for the Middle Region of our country, but in N. England we find that it wants character, the same in Western N. Y. Origin, Westchester Co., near N. Y. city. 102. Winter Nelis. Medi- al ; roundish-obovate ; rough, — '\ grayish-yellowish-green, with \ darker green, and patches ofi'-S \ \ brownish-russet ; stem rather \ V long, slim, in a narrow cavity ; \^\ \ \ calyx open, in a shallow basin ; \ » flesh whitish, fine, melting, very \ V^4“4>^ juicy, of a rich saccha- rine, highly luscious fla- vor, and mus- Iry perfume. Dec. and Jan. Hardy, good grower and productive ; and fruit gen- erally, good. I The best win-' ter pear for those who prefer a sweet luscious fla- vor. It has been flourish- ing every- where, but Cabot says that recently it blasts in some locations. Good on the quince. Foreign. 104. Chaumontel. Large ; long-cfoovate ; rough, yellow ish, russet and red in the sun ; melting, buttery, sugary pleasant perfume. Last of Nov. into Feb. Better on the quince. Hard to ripen. Foreign. Passe Colmar, A 103. Passe Colmar. Rather large j obtuse-pyriform, varying to obovate j yellow, much browui russet ; buttery, rich, sweet, aro- matic flavor. Last of Nov. and into Jan. Hardy, vigorous, and bears too freely. One of the finest sweet pears in its season, when in perfection, but difficult to ripen. Same in Western N. Y. Better for a warm garden. WINTER PEARS. 173 105. La WHENCE. Tolerably large ; obovatej tapering to a blunt end ; lemon -yellow, patches of greenish-brown, rus- set around the stem and eye ; stem medial, stout, in a large cavity j calyx large, open, in a large, furrowed basin ; flesh yellowish-white, melting, juicy, of a rich, sugary, excellent flavor. Nov. into Feb. New, promises to be a good standard variety ; but probably better adapted to the Middte Region than to the North. Moderate growth, fruit hardy. Origin, Flushing, N. Y. 106. Glout Morceau. Rather large j oval-obovate ; greenish-yellow, brownish patches ; stem rather long and slender, in a small cavity ; calyx open, in rather deep basin j flesh white, fine, melting, buttery, of a rich saccharine flavor. Dec. and Jan. Cracks in light soils. Pond, who succeeds with almost every kind, says very poor bearer. For the amateur rather than for the orchard. Foreign. 107. Echassery, Ambrette improperly. Small medial 5 roundish-obovate j yellow ; stalk rather long, in a narrow cavity ; calyx open, almost level ; melting, buttery, sweet and pleasant. Winter. Uniformly good, and remarkably hardy and productive. Foreign. 108. Knight’s Monarch. Large ; obovate ; yellowdsh- brown, red in the sun, gray dots ; stem short 5 shallow basin; melting, buttery, of a rich, brisk, delicious, musky flavor Last of Nov. to Feb. Vigorous and productive. Promising, but not tested here. English. 109. Easter Beurre. Rather large ; roundish-obovate; dark yellowish-green, specks of russet, brownish full in the sun ; stem short, blunt, in an abrupt cavity ; calyx small, in a broad, shallow, plaited basin ; flesh white, fine, melting, buttery, of a rich, sweet, and excellent flavor, when perfect, but it seldom ripens well, even in sheltered locations. Dec. to May. Much improved on the quince. Foreign. 110. Beurre de Ranz. Medial ; obtuse-pyriform ; dark green, russet specks ; stalk medial, in a slight depression ; slight basin ; melting, juicy, of a rich, excellent flavor. Last of winter and into spring. Ripens not well in the North. Better in the Middle States. Esteemed in the West. Foreign. 111. Wilhelmine. Medial; obovate; greenish-yellow, gray specks, red tinge in the sun; stalk rather long, in a slight depression ; calyx large, on a level, or slight projec- tion; flesh melting, buttery, juicy, and sugary. Feb. to May. New and not tested. Foreign. 174 AMERICAN FRUIT BOOK. Cooking Pears. Bleecker’s Meadow and Vicar of 'Winkfield, already described, are among the very finest cooking pears, and they are remarkably hardy, vigorous, and productive. 112. Harrison Fall. Large ; short pyriform ; greenish- yellow ; stem an inch long, obliquely set ; flesh coarse, sweetish, excellent for cooking. Oct. But little known here. Ives raises fine specimens. 113. Owen. Medial ; roundish-oval ; dark green. Oct., Nov., Dec. One of the finest cooking pears in its season. Flesh tender, delicious, and finely colored. Hardy, vigorous, and productive. Garden of Mr. John Owen, Cambridge. Doubtless a native of this region, and well adapted to more northern climates. 114. Catalac. Extremely large ; turbinate j yellow, dotted with brown, brownish-red in the sun j flesh hard and rough ; for cooking only, very good, and a beautiful color when cooked. Nov. to Feb. Foreign. 115. Pound. Large; pyriform; yellowish-green, with a dull brown cheek ; stem long, stout ; slight basin ; flesh firm, good for baking, stewing or preserving, excelling the Iron pear. Oct. to May. Very vigorous and productive, but the tree is not very healthy in N. England, and the fruit blasts a little. It does better for the South, and here many cultivators prefer it to the Iron pear. 116. Iron Pear, Black Pear of Worcester. Large ; long- obovate ; skin thick, rough, green, much dark russet ; flesh hard, coarse ; merely a poor cooking pear, being difficult to cook, and then not excellent. Once popular m market, but (rf late not very salable. Winter. Great bearer. 117. Uvedale’s St. Germain. Very large; pyriform; yellowish-green, with a browm cheek ; stem medial, obhquely, and rather deeply set ; deep basin ; flesh hard and astringent. Good for cooking. Winter and early spring. Rather tender for this climate. 118. Winter Frank Real. Medial; roundish; yellow, specks of russet brown, brownish cheek. Flesh firm ; good for cooking. Winter and into spring. Foreign. 119. Easter Bergamot. Large medial; roundish-obo- vate ; pale yellow ; flesh white, crisp, juicy, and melting, of A sprightly flavor, and fine for cooking. Foreign. Home PEARS. 175 !• S-« §2 *3 ^ s S' TABLE OF PEARS, In order of ripening. (Page 11.) Summer Pears, 2 2 li Madeleine, July 25 to Aug. 10 5 2 to 6 Jargonelle, Aug. 5 “ Aug. 20 Zoar Seedling, (( (( (( tt H Osband’s Summer, . . . Aug.lO “ « 30 1 3 1 tc 4 Bloodgood, “ 12 “ Sept. 5 Muskingum, » 15 it .{ et Moyamensing, « 12 tt tt It 2 to 10 Julienne, » 15 tt tt u 5 to 10 Belle of Brussels, . . . CC (t tt tt ti 3 5 to 7 Dorr, (( C( it a u 1 1 Rostiezer, 20 a ti 6 5 U Wadleigh, (( « « (( a 2 to 4 Summer Frank Real, . . (( « It a it 6 I2 to 2 Tvson, (( (C it tt tt 4 Uto 3 Dearborn’s Seedling, . . It tt tt tt n Osborn, It t( ti U H Fall Pears. 12 1 St. Gliislam, Sept. 1 to Sept. 20 1 2 l^to 3 Bartlett, U (( “ “ 25 2 to 6 Wilbur, (( (( ft ft tt !2 Pratt, (i tt tt ft CC 2U0 4 Golden Beurre of Bilboa, (( u tc tt tt 11 Knight’s Seedling, . . . (( ti ec tt tt n iHo 2 Stevens’s Genesee, . . . “ 10 Oct. Uto 3 Washington, • . . . . (t it tc it 6 1 Belle Lucrative, .... Latter part of Sept. 11 1 Gansel’s Bergamot, . . it tt tt (( 2 to 10 Frederic de Wurtemberg, U (( U It 2 to 3 Harvard, Sept. 10 to Oct. 5. 2 to 3 Long Green, ti <( {• (( (( 2 to 3 Cushing It it tt ti tt 5 4 1 Flemish Beauty, .... ti U tt (t Paradise de Automne, . tt ti it a' (( 1 to 5 Eyewood, tt it ii (( 2 to 4 Adams, Last of Sept. 6 Uto 3 Andrews, (( tt u 5 1 Beurre Bose, It tt it 3 1 Seckel, ... «... Last of Sept., and Oct 13 7 li Louise Bon de Jersey, it tt ti tt tt U Heathcot, it (C it ft it Home 176 AMERICAN FRUIT BOOK. 7 9 3 9 8 1 10 4 8 3 4 5 6 1 2 6 5 2 1 4 3 3 -* 1 to 5 5 to 8 1 to 4 2 to 4 2 to 5 2 to 4 1 to 5 1 to 10 Uto 5 1 to I Hto 6 U to 9 4 to 5 2 to 8 1 to 3 3 to 8 U to 5 1 to 10 iHo 6 li to 5 2 to 5 Uto 6 I to U to 10 Uto 5 1 to 6 1 I to 5 2 1 to 10 LIST OF PEARS, In order of ripening. (See page 11.) J^all Pears, Trescott, Last of Sept. Abbott “ “ “ Brown Beurre, Oct. 1 Jalousie, Oct. 1 Surpass Virgalieu, Beurre Van Marum, Buffum, Fulton, Oct. into Nov. Marie Louise, White Doyenne, Swan’s Orange, Beurre de Anjou, Urbaniste, Napoleon, . • Van Mons. Leon le Clerc, . . Bishop’s Thumb, Last of Oct. Queen of the Low Countries, . . “ “ “ Gray Doyenne, . • “ “ Nov. Bleecker’s Meadow, “ “ “ Dix, Nov. Vicar of Winkfield, Oct. into Dec. Duchess de Angouleme, .... Nov. to Jan. Oswego Beurre, “ “ “ Beurre Diel, Nov. to winter. Winter Pears. M’Laughlin, . . . Lewis, St. Germain, . . . Cross, .... • . Columbia, .... Prince St. Germain, Beurre de Aremberg, Chaumontel, . . • Lawrence, .... Glout Morceau, . . Winter Nelis, . . . Passe Colmar, . . Echassery, .... Knight’s Monarch, Easter Beurre, . . Beurre de Ranz, . Last Nov. to Jan. (( « (( (C (( (( (( ({ II U (( t( (( C( (( (( (( C( (( t( (( (( {( (( “ “ “ Feb. C( Cl « (( . . . Dec. and Jan. (( (( (C . Ci CC (( . . . Winter. • . . Jan. and Feb. . . . Dec. to May. Winter and Spring PEAKS. 177 'Fhe Summer Pears, Zoar Seedling, Osband’s Summer, : Muskingum, Moyamensing, and Osborn, are new and promising, but not well tested here, and some of them are but little known anywhere. The Fall, Pratt, Trescot, Abbot, Paradise de Automne, ■ Wilbur, Hull, Swan’s Orange, Knight’s Seedling, Oswego .1 Beurre, and Lawrence, have not been well tested. I The Winter, Columbia, and M’Laughlin, are but little known. , Ernst recommends Madeleine, Julienne, Bartlett, Osborn, I Summer Oolmar, Washington, Doyenne Gray, Flemish Beauty, j Seckel, Duchess de Angouleme, Beurre Diel, Louise Bonne oe ] Jersey. Kirtland and Elliott recommend the following varieties I Summer. For the Garden — Madeleine, Dearborn’s Seedling, I Bartlett, Summer Frank Real, Belle of Brussels, Musk Robart, ! (K.,) Early Doyelone, (E.) For Market, Madeleine, Windsor, Bartlett, Belle of Brussels, Summer Beauty, (K.,) Zoar’s Seed- ling, (E.,) Summer Frank Real. Fall. For the Garden — Louise Bon de Jersey, Beurre Bose, Ananas de Ete, Kirtland ’s Beurre, Marie Louise, Rousselet of . Rheims, (K.,) Honey, (E.,) Seckel, Stevens’s Genesee, Gansell’s ) Bergamot, Heathcot, Beurre Diel, White Doyenne, Gray Doyenne, ! Dix. For Market, add Frederic de Wurtenberg, Bezi ae La Motte, Napoleon, Coit’s Beurre, Beurre Van Marum, Duchess I de Angouleme. Many others — such as Belle Lucrative, An- I drews, &c., have not been well tested. ; Winter. For the Garden — Winter Nelis, Beurre de Arem- 1 berg, Lewis, Beurre de Ranz, Easter Beurre. For Market, add ’ Chaumontel, Uvedale’s St. Germain. Columbia, and many ; others, not fairly tested. ; The Pomological Convention, at Buffalo, recommend as j first-rate, for general culture, Dearborn’s Seedling, Tyson, Ros- I tiezer. Golden Beurre of Bilboa, Bartlett, Louise Bon de Jersey, i Beurre de Aremberg, Glout Morceau. Stevens’s Genesee, and j Andrews, nearly first-rate. Bloodgood fine on light soils. The National Convention of Fruit Growers recom- mend Madeleine, Dearborn’s Seedling, Bloodgood, Tyson, Golden Beurre of Bilboa, Bartlett, Seckel, Flemish Beauty, Beurre Bose, Winter Nelis. For Particular Locations, White Doyenne, Gray Doyenne. Barry recommends. Summer — Madeleine, Osband’s Summer, Bloodgood, Dearborn’s Seedling, Summer Franc Real, Belle of Brussels, Bartlett. Autumn. Seckel, White Doyenne, Gray (or Red) Doyenne, I Countess de Lunay, Louise Bon de Jersey, Paquency, Ananas, Beurre Diel, Duchess de Angouleme, Oswego Beurre, Swan’s Orange, Beurre Bose. ' Winter. Chaumontel, Winter Nelis, Glout Morceau, Beurr« I de Aremberg, Vicar of Winkfield (for cooking.) 178 AMERICAN FRUIT BOOK. THE PEACH, (^Amygdalus persica.) The Peach is a native of I’ne warm climate of Persia. The tree is small, of a low, spreading form, (page 184,) with limber branches, long, narrow, serrated leaves, and pink blossoms, that appear before the leaves. The fruit, externally, is less distinctly marked than most other species. In many kinds there is a general sameness in size, form, and color ; and the size, color, and quality, of the same vari- eties, vary greatly, from culture and other causes. On the same tree, one specimen will be of the greatest excellence, another insipid, or unpleasant. The tree is short-lived, but it is of rapid growth, and bears early. We have seen many fine specimens of fruit in perfection 28 months from planting the seed, yet it gener- ally bears but little so early. Some kinds bear pretty well the fourth year, from seed, and a full crop the fifth. The trees often decay after bearing 2 or 3 good crops j and some- times the first good crop is the last. THE PEACH. 179 The peach flourishes finely in the Middle and Western States j it has been extended far south ; and north to the states of Vermont, New Hampshire, and Maine, and in the southern, parts of these States it is cultivated to some ex- tent. By due care in raising fine, hardy, early varietie:! from seed, true to their kind, and a judicious selection of soil and location, the culture of this delicious fruit may be extended, in a small way, to the northern part of the U. States, and other regions in the same latitude. Although we have been in the finest peach regioas, we never tasted better fruit than in N. England — even in Maine, and some specimens 10 inches round. We have seen, in this section, as large peaches as we have accounts of m any part of the world, some 12 or 13 inches in cir- cumference, and of the highest quality. We have seen some sold at S3. 00 per dozen. Yet the peach is very uncer- tain in N. England, and somewhat precarious in other parts of the country, being injured in bud and blossom by sudden changes of weather. In New Jersey, Delaware, and Maryland, are extensive peach orchards, in some cases containing 20,000 trees, and yielding 5, 10, or 15,000 dollars from a single plantation. In all parts of the country, the buds are liable to be killed, which causes a failure, and occasionally a hard winter kills off most of the old trees, which are easily replaced by new ones. Uses. The peach is used mostly for the dessert, and is one of the most luscious of all fruits, being, when perfectly ripened on the tree, and eaten soon, wholesome, refreshing, and nourishing. It is strongly diuretic, and rather laxative. Raw peaches, of a fine quality, with a little sugar, are a great luxury, and a good substitute for butter, meats, rms, varying from the apple to the pear. Raise from the seed in the same way as apples and pears. They may be verv easily propagated by layers or cuttings, also by grafting THE QUINCE. 257 and budding. Trained as a tree, the^ quince is the neatest and most convenient in tillage ; but' the bush form is the most natural, and when trained in this way, if a branch be destroyed by the borer, another will succeed in its place. In the bush mode, trimming is often necessary, else the fruit will be inferior to that from the tree form. The Middle and Western States seem to be the peculiar home of the quince, but it flourishes well in this State ,* and in warm soil and situations, the Apple quince may be extend- ed to the northern part of N. England, and in Upper Can- ada. The borer (page 88) is very destructive to the quince, but less so on moist land. Vaeieties. Some think there is only one kind, with mod- ifications ; others say that there are a great many ; both are in the extreme. There are four kinds only, used for cooking. 258 AMERICAN FRUIT BOOK, 2. Pear or Pear-shaped, Oblongs Pyriform. Medial ; oblong, tapering to the stem, much like a common pear ; golden-yellow, or greenish; flesh Ann, tough, dr>^, astringent, of a fine aromatic flavor and fragrance, highly valuable for cooking. Leaves oblong-ovate. IModerate bearer. Oct. 3. Portugal. Large ; oblong, largest in the middle ; yellow ; the flesh rather tender and not highly fragrant, resem- bling the Apple rather than the Pear- quince in these respects. The leaf long and broad. A shy bearer. THE APRICOT. 259 4. Musk. Small, or half the size of the other kinds ; roundish ; highly scented. But little cultivated. Too small for market. Ornamental Varieties. Chinese {Fyrus sinensis) is a pretty shrub, of upright growth, oval, shining leaves, and pink flowers. Fruit beautiful ; large ; long-oval ; smooth ; greenish yellow • flesh firm, dry ; makes a beautiful pink- colored preserve. Ripens late. Japan (Pyrus Japonica) is a low shrub, with small, dark leaves, bright scarlet flowers. Fruit dark green, hard, unpleasant, and useless. Blush Japan has white flowers with a blush ; otherwise similar to the latter. THE APRICOT, (^Primus Armenia.) The Apricot, with its early white blossoms, glossy foliage, and yellow ruddy fruit, is very ornamental as well as useful. The fruit resembles a peach externally j the stone is like that of a plum, and the flesh of some kinds seems to be interme- diate between these two fruits. It is usually dryer than the peach, but Brown’s Early, Newhall’s Early, and some others, are juicy, and in quality are equal to an excellent peach. The Apricot is important from its earliness, coming in be tween the main crop of cherries and early apples, pears, peaches, and plums. The tree is small and spreading, ra sembling a plum tree, tolerably hardy, but, as it blossoms earlier than other fruit trees, it is more liable to injury from frost. It flourishes best in the Middle States. N. England is too far north for raising it to much extent. Some hardy kinds, and natives of New England, do pretty well in shel- tered locations. Generally, it is very uncertain. Uses. The apricot is excellent for the dessert, and, in moderation, very wholesome. It is also fine for preserves, pastries, marmalade, jellies, syrups, and for drying. Propagation. It is more productive on the plum, els this fits it for strong moist soils, where it blossoms later, and is less exposed to the curculio. It is more liable to fail on the peach. From valuable natural trees good kinds may gener- ally ^be raised from seed, that will be good and more hardy and durable. We have on trial the Golden, said to be first rate, and it produces its like from seed. Kirtland whip grafts, early in spring, on wild plum stocks, with excellent success He sots the sci m with one bud above the ground. 260 AMERICAN FRUIT BOOK. Soil, Location, and Culture. The best soil is a deep, rich, moist loam. It does best trained as espaliers. When very luxuriant, shorten in, as with the peach, for, like this, it produces its fruit on the last year’s shoots. In the North, it succeeds best in cities, towns, and villages, which afford some protection. Cultivate and manure as fcr the peach and plum. Varieties. Brovm’s Early and Newhall’s Early are su- perior, but have not been well tested, hloorpark is very good and hardy, and most cultivated here, and that is but very little. Dubois is hardy and productive, but inferior in quality. Large Early and Peach are excellent ; Hemskirke new, but very promising. For the North, Dubois, Roman, Moorpark, and others for trial. 1. Brown’s Early. Very large ; short-oval ; yellow, bright red cheek j flesh yellow, melting, juicy, rich, luscious flavor, and high perfume. We describe from memory. This is the largest, best, and one of the earliest of apricots. A very great grower, and promises to be productive. It is in Chelsea, Ms., and as we can find nothing like it in books or catalogues, we think it is original. 20 to 30 July. 2. Neavhall’s Early. Medial ; short-oval j bright orange ; deep red cheek ; tender, melting, juicy, of rich, dehcious flavor. First rate. Clingstone. July 25 to Aug. 5. By Paul Newhall, Lynn, Ms. 3. Moorpark. Large ; roundish-oval ; yellow, ruddy cheek ; flesh bright orange, melting, juicy, of a rich flavor. Freestone. A small perforation through the stone. 1 to 15 Aug. Origin, England. Slow growth 5 enormous bearer. Needs a strong, deep, rich soil, and sheltered location in this climate. 4. Dubois’s Early Golden. Small j roundish-oval ; pale CTi’ange ; moderately juicy and sweet, good flavor. Free- stone. 10 days earlier than Moorpark. Very productive, and generally free from curculio. Fruit of original tree sold in New York, in 1846, for S90. By Mr. C. Dubois, Fishkill Landing, N. Y. From Horticulturist. We have this grow- ing, and it seems hardy. 5. Large Early. Medial ; roundish-ovate, deep suture ; orange, bright red in the sun ; rich, juicy, and exceJent. Freestone. Last of July. Productive. 6. Hemskirke. Large medial ; roundish: bright orange, red in the sun ; tender, juicy, rich flavor. First rate. Stone THE STRAWBERRY. 261 small. Aug. 1. Vigorous ; great bearer. Origin, England. But little laiown in this country. 7. Peach. Very large; roundish, with compressed sides; distinct suture ; yellow, with deep orange and dark brown in the sun ; flesh deep yellow, juicy, rich, with a high, de licious flavor. Perforation in the stone. Aug. 1. Origin, France. A very large, handsome, and excellent variety. 8. Breda. Small ; roundish ; deep orange, blush spots in the sun ; juicy, of a rich, pleasant, vinous flavor. Fine for preserves. Freestone. Former part of Aug. Vigorous and productive. Origin, Africa. 9. Roman. Medial ; oblong ; pale yellow, rarely red dots ; flesh rather dry. Hardy for the North. Aug. 1. THE STRAWBERRY, {Fragaria.) The Strawberry is peculiar to the temperate regions of the old and new world. In many parts of this country it grows wild on new lands, furnishing large crops of the finest fruit. It is much cultivated near markets, and though the culture is greatly extending, the demand keeps up the price. Cin- cinnati is the greatest strawberry market in the world. The quantity in 1847 was 6000 bushels. One grower, in 1846, picked 128 bushels daily during the height. In this vicinity some make it their chief business, and cultivate several acres. It is usually a good crop, sometimes highly profitable, yielding $800 to the acre, but on an average $300 to $400. Mr. J. 0. Wellington, West Cambridge, raised 3000 quart boxes on three quarters of an acre, and sold them at 37J cents per box. Mr. Job Sumner, of Roxbury, raised, of Early Virginia, at the rate of $1600 worth to the acre, at 25 cents per box. Uses. It is one of the most delicious and wholesome, and the earliest of all fruits. It is excellent for the dessert. It makes a fine jam and jelly ; and it is used for ices, preserves, and various condiments. With the juice and sugar we have made the finest of wine, excellent for invalids. The juice makes a cooling and refreshing drink. Soil and Manure. The strawberry flourishes well on any good tillage, from rather moist to tolerably dry. Heavy lands are hard to work, and on ver}" dry soil, a drought may cause a failure. Prefer a deep, friable loam. As there is much 262 AMERICAN FRUIT. BOOKi labor and great produce on a small space, it is good economy to use the best soil, and put it in the finest condition. Com- mon stable manure is good. Use also, if convenient, wood ashes, bone manure, plaster, salt, lime, &c. Ashes and bone manure are cheaper than all stable manure on dry lands. Propagation. Where there is a fine fertile soil around plants, they propagate themselves very rapidly, by runners that take root, and send up new plants. In this way, a few plants, set in spring, will soon cover the ground. The Red and White Bush Alpine have no runners, and are propagated by dividing the roots. Culture. Prepare the land by liberal manuring, deep ploughing, and thorough pulverization ; and in the spring, as soon as the plants start, that strong ones may be selected, set out rows 4 feet apart, then the cultivator may be run between them, and save much labor. If the plants are set early, and the land is in good tilth, and rather moist, set Early Virginia and other vigorous growers, 10 to 12 inches apart in the row ; and Hovey’s Seedling and other moderate growers 7, 8, or 9 inches, and the vines will run and cover the land, excepting a narrow path between the rows. If cir- cumstances are unfavorable, set closer, or every 4 feet set 2 rows 18 inches apart. Some set in August and the first of September ; it is often convenient after taking off early crops ; and if it be wet, this season answers well ; but if it be dry, only a few new plants will be produced. The surer way is to set 2 rows as named above, or 3 rows a *foot apart, to every 4 feet, and set the plants a little nearer in the row than above : then, if they do not form many new plants, there will be old ones enough for a good crop. The first season, keep the land well cultivated, and free from weeds, stirring the soil often. The next spring, thin the plants when too thick, destroy all weeds, and stir the soil, but not after the plants blossom. After hoeing, and before the plants have grown much, spread among them straw, sea-v/eed, pine shives or leaves, or other litter, to keep the berries free from grit and the land loose and moist. This will decay ana form manure. A full crop may be expected. Soon after the crop is off, apply compost manure, then harro\v until one third or one half the plants are torn up, it they are very thick. With a pronged hoe mix the manure with the soil, if not done sufficiently with the harrow. ' Some THE STRAWBERRY. 263 omit applying manure till fall or spring, and work it into the soil in the spring. This is like the peasant who crammed his turkey in order to fat it, and had just completed the oper- ation as his guests arrived who were to feast upon it. To get a good crop, manure and cultivate well the previous year, after the crop is off ; then the plants will be strong and pro- ductive. The second spring, thin the plants if too thick, and apply litter, as before. After the second crop is olf, plough in the vines, and se-t cabbages, or sow turnips, or other late crops. In this way, 3 crops are obtained from the land in 3 years. After 2 crops of strawberries, the plants become too thick, and the land may be full of weeds and need renovation. Yet, by care in thinning, manuring, and thorough culture, beds have been continued good 4 or 5 years. The harrow may be used to aid in this improvement. Some mow their plants in August, when it is not very dry ; others burn them over. They Sourish well and produce large berries when partially shaded, but they are not so sweet. Constant Culture on the same Land. Plant and man- age as usual until the first crop is off j then, or in a short time, turn under deeply all the plants, excepting a strip about 8 or 10 inches wide, between the paths, manuring the land well, and making it fine and mellow. The plants on this strip will send out runners, and cover the land with plants. In the fall or spring, turn in the narrow strip, and use it for a path, taking up a little of the soil and spreading it over the plants. This will protect the plants, both by the soil and by the depression, allowing the water to drain off. If it be dr}^ in fall, and plenty of plants are not established, let the strips of old plants remain, and use the same paths again. In this mode, bury some manure with the plants, and apply compost, ashes, bone, or other mineral manures, on the sur- face, after turning in the plants, and work them into the surface soil. Some leave the paths nearly as wide as the beds, which gives alternate culture and rest to the land. By this mode, the land will bear a succession of crops, as the principal production, the plants, is turned in for manure. Condition of the Flowers. In its wild state, the straw- berry has perfect flowers, like the apple, pear, &c. (Page 75.) But owing to high culture and new seedlings, many varieties now vary from this primeval form. Some are 264 AMERICAN FRUIT BOOK. mostly staminate, and will in no case produce large crops ; others are pistillate, and alone will yield but little, and that imperfect, fruit ; but with a perfect or stamiuate kind to fer- tilize them, they will yield larger crops than can be obtained even from perfect kinds. In the left figure, the centre (a) is a little cone similar to a small green strawberry, and is composed of pistils, and the little stems around it (b) represent the stamens, with anthers at top, w^hich contain the fertilizing dust. In the middle figure, the centre is small, as the pistils are imperfect, w^lule the stamens are fully developed. In the right figure, the pistils or centre organs are full and large, and no stamens are perceptible. The flower-leaves or petals are smaller than in the other conditions. The strawberry is not w’holly staminate or pistillate, like those plants that were originally and are invariably only one or the other ; but the staminate kinds have rudiments of pis- tils, and the pistillate kinds have stamens imperfectly devel- oped. Hence partial crops on such. Cultivators are aw^are that plants produce their fruit on pistillate flowers, (page 75.) and that the pollen cf the staminate is necessary to fertilize them. To Longw^orth belongs the honor of first publishing to the world this anomalous condition of the strawberry, and the mode of turning it to good account ; and his system is now almost universally adopted. There will be living monu- ments to his memory, while the rains fall, the sun shines, and science equally genial beams on the human mind. Culture of Pistillate Plants. Some set every third row or bed of 4 feet wdde with staminate or perfect kinds Others think every fourth or fifth is sufficient, but this is ncv well settled. To prevent mixing, do not allow' them to cross the path. If it is not intended to keep the kinds separate. THE STRAWBERRY. 265 set both kinds in the same row, putting a staminate ever}" five or six feet, and place them thus ; (s, staminate ; p, pistillate j) s p p p p p s p p p p p s p p p p p s p p p s p p p p p s p p p p p s p'p ]■) Great success attends this system, and it is no longer a problem, but an established fact. These two kinds should blossom about the same time ; and we would suggest whether the complaint, that Hovey’s is small in the last berries, is not owing, in part, to imperfect fertilization, from using staminate kinds with it that blossom earlier, as is usually the case. Longworth says, that he has never seen a pistillate plant that, by itself, would produce any perfect fruit ; that stami- nate plants, when partially productive, generally produce the sweetest and finest fruit ; that the plant, be it staminate or pistillate, never changes its character by running, but pre- serves its primeval character. On this last point, some writers express a different opinion. Varieties. As the season of strawberries is short, a few kinds are sufficient. Until recently, the Early Virginia, and Wood, for a later succession, were nearly all that were cul- tivated in N. England. Recently, Hovey\s Seedling is much cultivated as a later crop, and Early Virginia is used to fertilize it, and for an early crop also. The iVood is nearly abandoned. Experiments have been made on many others, none of which are much cultivated. A number of new seedlings are now on trial. Around Cincinnati, the Hudson has been cultivated the most, next the Neck Pine, the Early Virginia a little, and the Duke of Kent in a small way, as the earliest. Willey is po]3- ular in some parts of the West. Iowa is used to fer- tilize the Hudson and Neck Pine. Many others are on trial. 1. Early Virginia, Large Early, or Large Early Scarlet probably. Rath- er large ; roundish-oblong, varying to conical and ovate ; bright scarlet very juicy, excellent flavor, blending saccharine and sub-acid. June 12 to 27. This is the best of all early straw- berries that are generally known in this section, being very vigorous, hardy, and a great bearer Recent- y, Hovey’s Seedling is cultivated 23 266 AMERICAN FRUIT BOOK. extensively with it, for a later succession. We think it is the Large Early, for nothing excels it alone, (page 261.') and with a pistillate, it serves as a fertilizer also. Perfect. Our engraving is not from the largest size. 2. Hovey’s Seed- ling. Extremely large ; roundish- oval, inclining to conicalj deep, shin- ing scarlet, seeds slightly imbedded ; flesh firm, with a rich, sprightly fla- vor. June 20, and into July. Decid- edly pistillate. A prodigious bearer, vnth a staminate. Hardy and vigo- rous. Easy to pick and hull. One man picked, hulled, and arranged 100 quart boxes in a day. The best straw- Hovey^s Seedling. berry generally known m this section. Raised in 1833 by Messrs. Hovey, of Boston, in their garden at Cambridge. 3. Duke of Kent. Small ; roundish-conical ; scarlet ; good. The earliest kind, and valuable for this only. Flowers perfect. 4. Boston Pine. Large ; roundish ; deep red; juicy, of a sweet, delicious flavor. A few days later than Early Virginia. Nearly perfect. Under high culture and vines thin, a great bearer, and the fruit fine, Lately introduced, and cultivators give vanous accounts of it. Anew seedJing by Messrs. Hovey. 5. Hudson. VerjAarge ; flattish -conical ; dark red ; rath- er acid, but brisk and fine-flavored ; ripens in the middle season, vith the Neck Pine. Pistillate, but a great bearer with a staminate. This is the principal kind cultivated about Cincinnati and Philadelphia ; in the former place more than ill others ; being hardy, productive, and excellent. This is liflerent from the Hudson of Boston and New York. 6. Willey is nearly the same as the Hudson. Very pro luctive, hardy. Elliott ranks it among the veiy best. THE STRAWBERRY. l>61 7. Hudson Bay, Hudson t)f New York and Boston, Latt Scarlet. Bather large ; ovate, necked j dark shining red ,• flesh firm, of a brisk acid flavor. Late. 8. Black Prince, Black Imperial. Large ; roundish-ovate ; reddish-purplish-black j flesh firm, of a high and excellem flavor. Only a little known in this country ; productive, vig- orous and hardy. It requires a strong soil, and a stami- nate kind with it. Ripens wdth Hovey’s Seedling. Decidedly pistillate. Foreign. Eaton speaks favorably of it. 9. Neck Pine. Large ; with a slender neck ; pale, bright, red ; flesh white, delicate, rather acid, but fine flavor. Ri- pens in the middle season. A great bearer, with a staminate. At Cincinnati, the next in importance to the Hudson, before Hovey’s was introduced. Pistillate. 10. Swainstone’s Seed- lino. Large ; ovate-conical • light glossy scarlet ; flesh solid, of very fine flavor. A vigorous grower, moderate bearer, being staminate. Be- gins to ripen rather early, and matures gradually. Beauti- ful. Foreign. 11. Jenney’s Seedling. Ra- ther large j varying from flat- tish-round to roundish-coni- cal ; dark red j flesh firm, and of the very highest flavor. A good grower and bearer. June 20 to July 4. 12. Methven Castle, Meth- VEN Scarlet, Warren^ s Seed- ling, Eton. Very large ; roundish 5 dull scarlet ; flesh coarse, soft, inferior. Ripe rather early. Pistillate. Few blossoms. Poor bearer. Foreign. 13. Keeners Seedling. Very large j purplish scarlet ; a rich, high flavor. It has a high reputation in England, but here Hovey’s and others are preferred. Staminate, inclin- ing to perfect. 14. Ross’s Phcenix. Very large ; irregular coxcomb- shaped ; dark, purplish-red ; good flavor. Generally pool here. Sometimes, on a rich, deep loam, the crop is large Ripe the middle season. Staminate. Swainstone’s Seedling. 268 AMERICAN FRUIT BOOK. 15. Iowa. Large; early; staminate; and valuable only as a fertilizer, and thus used about Cincinnati. 16. Alpine Bush and Runnings and Wood, are too small for profit, and may be regarded as fancy kinds. They last long, and are of fine flavor. As the Bush Pine does not run, it is used for bordering, and is propagated by dividing the roots. The Wood is late, long in use, of fine flavor, much admived, but Hovey’s is taking its place. Perfect. 17. British Queen. Extremely large ; roundish ; scarlet ; fine, rich flavor. Rather early. But little known here. Rather tender. As it is staminate, it will not bear well in this country. 18. Stoddard’s Red Alpine. Some cultivators say it is the Old Alpine, others that it is new and valuable. 19. Richardson's Seedlings. Mr. J. Richardson, Cam- bridgeport, Ms., has recently raised three seedlings, promis- ing, but not well tried, nor the condition of flowers known. Richardson' s Early ripens with Early Virginia, and is larger Cambridge resembles Hovey’s, and ripens wi^h it. Richard- son's Late is very large ; flavor fine. June 20 to July 10. 20. Burr’s New Pine. Large; short-conical ; light crimson ; sweet, rich, .highly aromatic. Downing says, ‘/.One of the 3 or 4 best sorts.” Barry says, “ It has no superior.” Ripens with Hovey’s Seedling. Not yet test- ed in this region. Hardy, vig- orous, and productive. Stami- nate. Originated by J. Burr, Columbus, 0. 21. Mulberry. Large ; round ; very dark red ; juicy, of a fine, high flavor. 22. Prolific Hautbois. Large ; conical ; light purple, blackish in the sun ; sw^eet, rich, rather musky flavor, un- pleasant to some. Ripe rather early. Nearly perfect, inelin- ing to staminate. Pretty good bearer. This is a distinct species, and will not mix with others. 23. Fay’s Seedling. Very large; roundish-conical; deep red ; juicy, ver}" pleasant. June 20 to July 5. New and but little known. By Mr. Isaac Fay, Cambridge. Burr’s Neio Pine. THE CURRANT, 269 24. Myatt’s Deptford Pine. Very large wedge form j bright scarlet ; flesh firm, with excellent flavor. Ripens the middle season. Staminate. 25. Profuse Scarlet. A seedling from the Large Early Scarlet, by Wm. R. Prince, and it resembles the parent ; but being pistillate, it is a greater bearer. Ripens with the Black Prince. 26. Dundee. Rather large ; roundish j scarlet ; rich high flavor, rather acid. Hardy, productive, late. THE CURRANT, {Ribes rubrum.) The Currant is a small shrub, remarkably hardy and pro- ductive, a native of the north of Europe. We have a few native usele^ kinds. Uses. The currant is acid, but juicy, and of a fine flavor. It is highly acceptable in the hot season in which it appears. Green or ripe, it is good for tarts and for sauce. It is used for jellies, and for condiments to many dishes, and is substi- tuted fcjr lemons in making a pleasant, cooling drink. An excellent wine is made from the juice, by adding 2 parts of water and 3 lbs. of sugar to the gallon j but the better way is to make a strong syrup, by adfing to the juice from each quart of currants a pound of sugar, straining and bottling, or putting into casks, and corking as tight as it will bear, and setting in a cool place in the cellar to prevent rapid fer- mentation. A little water may be added to the pomace, so as to make a quart bottle to each quart of currants and poun^of sugar. We have kept this syrup one or two years, with nothing added, and it is always sweet and fine, and a far better medicine than imported wines, all of which con- tain alcohol, besides what is developed in the fermentation of the juice. A jam from black currants is used for sore throat. The currant will hang long on the bush, after ripe, if well shaded with leaves, and especially if covered with mats, cloths, &c. To keep the fruit, pick it when fuUy grown, dry from rain or dew, put into glass bottles, cork and seal tight, cover par- tially in sand or earth, in the cellar. Soil, Propagation, Culture, &c. The currant flourishes cm almost every soil, from cold and wet to light and dry ; but a strong, tolerably moist, rich, deep loam is the best. Earlv in spring set cuttings in a good soil ; they wiD be sure to 23* 270 AMEKICAN FRUIT BOOK. grow, and in two years be large enough to plant out. Or propagate by offsets, which, if set in the fall, will yield a tolerable crop the first year. One eighth of an acre, thus set, produced 500 quart boxes the first season Set the bushes in rows 6 feet apart, and 4 feet apart in the rows. Many writers recommend training the .arrant as trees; but when thus trained, they soon become stinted and covered with ross, and fail. But train as bushes, and cut out the old wood, and encourage a fresh growth, and they will long con- tinue to yield abundant crops of fine fruit. We have tried both ways, and proved these facts. The currant bears sparingly on the last year’s growth, and mostly on two years’ old wood. After the fruit is off, cut away at the gi’ound the three years’ old wood, especially all rossy or stinted stems, leaving the present and last year’s wood. Remove feeble shoots, and, if thick, some of the present season’s growth on the outside, to bring the bearing wood for next year outward. This w^ill give greater growth and strength to the succeeding wood. Clip off 4, 5, 6 or 8 inches of last year’s growth, according to its height; this will cause a growth of spurs for an abundant crop. A lib- eral dressing should be applied and worked in around the bushes. If this be neglected in summer, attend to it in the fall or early in the spring ; but the crop will be less for so late culture, the same as with the strawberry, (page 263.) Insects. The currant-bush borer is produced from a blue- black moth, w^hich appears about the middle of June, and lays eggs singly near the buds, which hatch, and the young borer enters the stem to the pith, which it devours, forming a burrow^ 4 or 5 inches in length, destroying the bush. A remedy is difficult. Cut off and burn all affected stems. Apply to the bushes, before the season of the moths, lye or potash water, sulphur, tobacco, or other offensive matters. Smoking the bushes may be beneficial. For various insects on the foliage, apply w'-hale oil soap. Varieties. But little attention has been paid to raising currants from seed. Yet a few superior kinds have been produced, which encourages further experiments. The small currant is well knowm, as it is cultivated all over the coun- try, but it is becoming measurably supplanted by larger kinds. 1. Red Dutch, Large Red Dutch, Much larger than com- mon red, and less acid ; large clusters. THE CURRANT. 211 2. White Dutch, New fVTnte Dutch. Large; yel- lowish-white, transparent ; much less acid than red currants. Perfectly hardy, even “away Down East.”, 3. Champagne. Large ; of a pale pink color, be- tween the red and white. 4. Knight’s Early Red. A week or ten days earlier than other varieties. 5. Knight’s Sweet Red. Not perfectly sweet, but comparatively so, being less acid than the White Dutch. 6. May’s Victoria. A new variety from England. We have had bunches over five inches long. The ber- ries are very large, bright red, excellent flavor, and hang long on the bush in perfection. Foliage thick, deep green. Of great ex- cellence. 7. Cherry. Very large, hence its name ; round ; crimson ; agreeable flavor. Of a beautiful appearance. The bush is vigorous. Poor bearer, not worth cultivat- ing. Recently introduced from Italy, via France. 8. Black Naples. The largest and best of all black currants. The fruit is rath- er late. Good bearer. It will not endure a southern climate. 9. Common Black. In ferior to the above. 10. Ornamental Kinds, 272 AMERICAN FRUIT BOOK. Missouri Currant, from the Rocky Mountains, it admired for its fragrant yellow blossoms ; and the Red Flo*vering Cur^ rant, from the western part of America, bears beautiftd clusters of large crimson flowers. But it is too tender for the North. THE GOOSEBERRY, {Grossulacece.) The Gooseberry mostly cultivated in this country is a native of the north of Europe, and has been greatly im- proved by cultivation, and thousands of varieties produced from seed. It is raised largely in the cool, moist climate of England, but in our hot, dry summers it often fails, even in the Northern States. It is still more uncertain in the Middle States, and it almost totally fails in the South. It is subject to mildew or blight. In Canada, and other northern regions, it succeeds better. We have several native varieties. They are quite common in our swamps, and are often found on high lands. These, though small, are of excellent quality, and from them, by seed and cultivation, we can get valuable kinds. Uses. In the green state the fruit is excellent for pies, tarts, sauces, puddings, &c., and it is early in use. Some of the most palatable kinds are very acceptable as a dessert. They make fine preserves. Soil and Management. As the gooseberry in this climate suffers from heat and drought, the soil should be a deep, moist loam, well manured and cultivated. Trenching, sub- soihng, or trench ploughing, is an advantage, as it supplies moisture in a dry time. A cool location is preferable. The north side of a pahng fence is a good situation. In addition to compost manure, soot is excellent, and so is a little salt. New varieties are raised from seed, and desirable kinds are propagated by layers, cuttings, and offsets. Select thrifty shoots of the previous year, and plant them in a moist, rich, and partially shaded soil, early in fall, or early in spring. If you would train them as trees, cut out all buds that would go below the surface, to prevent suckers ; but, like the currant, the gooseberry succeeds best when trained as bushes, as it affords the advantage of cutting cut the old wood, and training up new, thus renewing the plant, and rendering it more durable and productive. Those who train as trees, show the impropriety of their own system, by stating that they are short-lived, as to their utility. THE GOOSEBERRY. 273 The cuttings should be about one foot long, and one half set below the ground. In one or two years they may be set out permanently. Prune liberally as soon as the crop is off, or in fall or early spring, — the sooner the better; removing the old wood, and thinning out the poorest branches, when they are thick, so as to admit air and light. Clip ofi' the tops. On good management the quality and size of the fruit great- ly depend. In training as trees, allow no suckers, unless the tree is declining, and a vigorous sucker is trained to take its place. In June it may be necessary to pinch off vigorous shoots, to give more nutriment to the fruit, and thin the fruit when too abundant. To prevent mildew and produce good crops, select a cool soil and airy situation. Cultivate well and deeply ; prune well. Lay salt hay, sea-weed, or other litter, wdth one or two quarts of fine salt to a square rod, around the bushes. Lime and sulphur, incorporated into the surface soil, are good against mildew. When by a white- washed fence or W'all, they are not so liable to mildew. Wood ashes, sifted on when the leaves are just out, and once or twice after, is also good against the mildew. Spent tan around the bushes is said to prevent the effects of gooseberry caterpillars, that are sometimes destructive. Varieties are numerous — almost endless, few only of which are worthy the attention of American cultivators. The following are the best, arranged in order of preference. 1. Houghton’s Seedling. Rather small ; oval ; skin thin ; reddish brown ; ffesh very fine, tender, sweet and superior, particularly for the dessert. A prodigious grow- er and great bearer. We set small layers, and the next year, all the shoots were cov- ered with fruit. Hardy; the only kind free from mildew. Habits like Crown Bob. The best kind for general culture. Origin, Lynn, Ms., by Abel Houghton, and doubtless from our native kind 2. Red Warrington. Rather large; roundish oblong; hairy ; first quality, rather late ; drooping branches. Hangs on Icng, without cracking, and improves in fiavor. 274 AMERICAN FRUIT BOOK. 3. Crowk Bob, Melling's Crown Bob. Large ; round- ish-oval j red ; hairy j first quality ; spreading branches. 4. Whitesmith, Wood- ward's Whitesmith. Large ; roundish-oblong ; white ; downy ; first quality ; erect branches. 5. Roaring Lion, Farroiv's Roanng Lion. Extremely large ; oblong ; red ; smooth ; fine flavor ; hangs long j drooping branches. 6. Parkinson’s Laurel. Large ; obovate ; green ; downy ; first quality ; erect branches. 7. Green Walnut. Medial; obovate ; green ; smooth ; first quality; spreading branches. 8. Keene’s Seedling. Medial; oblong ; red ; hairy ; first quali- ty ; early ; drooping branches. 9. Early Sulphur. Medial ; roundish; yellow; hairy; first quality ; very early ; erect branches. 10. Red Champagne. Small ; roundish-oblong ; hairy ; rich flavor ; erect branches. 11. Yellow Champagne. Small ; roundish ; hairy ; first quality ; upright branches. 12. Venus. Medial; obovate; white; hairy; finest fla vor; hangs on long; erect branches. Whitesmith. THE RASPBERRY AND BLACKBERRY. The Raspberry {Ruhus ideus) Is a small, low shrub, a native of Europe and America, of rapid grovth and easy culture. Uses. The fruit is very highly esteemed, being of » THE RASPBERRY APiD BLACKBERRY. 275 pleasant sub-acid flavor, and very refreshing, cooling, and healthful; coming in during the hot season, immediately after the strawberry. It commands a high price in market, gen- erally retailing in Boston at 30 cents per quart. It is used for sauces, jellies, jams, preserves, tarts, and ices. Wine and syrup are made of the juice, the same as from the currant ; it also makes a refreshing dnnk. Soil, Propagation, Culture, &c. It flourishes on soils varying from moist to dry ; but the best is a rich, deep, rather moist, sandy loam. It will pay well for liberal ma- nuring, and high culture. Allow no grass or weeds among the bushes. Propagate by offsets, containing 2 or 3 canes, or sprouts, if convenient, and set them 5 feet between rows, and 3 or 4 feet between hills, which will allow of conven- ient culture. The American Black and White, and Ohio Everbearing, may be propagated by layering the reversed branches. The raspberry bears on new growth, on last year’s canes. Soon after the crop is off, cut away at the ground all the old stems, and the feeble young ones, leaving 5 or 6 of the best new canes; and manure and work it into the soil. Better do this as soon as the crop is off, as it gives strength and firmness to the young shoots ; but it may be done in fall or early spring. Cut off 6 or 12 inches of the young shoots. In fall lay down the canes, bending them over a heap of earth around the root, to prevent their breaking, and cover them about 3 inches deep in soil, or with sea-weed, evergreen boughs, dec. In spring take them up and tie them to a stake, allowing them to spread at top. It flourishes far better, es- pecially in dry soil, if the ground be covered a few inches deep with salt hay, sea-weed, or other litter. Late fruit may be had by cutting the canes down near the ground, or by cutting off the new growth soon after it has started. A good crop will give a quart to each hill, or more. Varieties. Most of our choice kinds are foreign ; but of late, some native seedlings have been introduced, claiming l^culiar merit. The foreign need protection in winter, par- ticularly in the North. The new natives have not been well tested in cold regions. American Black, White and Red, and the Ohio Everbearing, are perfectly hardy, and need no protection. Franconia is tolerably hardy, but needs to be covered in the North. 276 a:merican fruit book. Franconia is best for the market, Red Antwerp next, Ohio for a later succession ; American Black is also excellent, and the best of all for cooking. Fastolff is new, (Buist says old, under a new name,) and fine for the private garden, but the fruit is too tender for transportation. Dr. Brinkleys new kinds are promising. 1. Red Antwerp, New Red AnU werp, True Red Antwerp. Large j conical ; dull red ; flesh firm, rich, juicy, with a fine, sweet, high fla- vor. July 15 to 30. Canes tolera- bly strong, pale brovm ; leaves large. There is a small Red Antwerp cul- tivated in this countiy, much infe- rior to the New or True. 2. Yellow Antvt:rp, White Ant- werp. Large ; nearly conical ; pale yellow; sweet and fine flavor. Canes stout, vigorous, yellov.^, with man}" spines. Bears long in succession. 2d week in July. 3. Franconia. Vei*}" large; obtuse conical ; bright purplish red ; flesh firm, of a rich, brisk, acid flavor, more tart than Red Antwerp ; superior for pre- serv^es. July 25 to Aug. 10. Adapted to northern culture, being more hardy than most foreign kinds. Canes strong, spreading, brovaiish, with few stout spines ; leaves long, narrow, deep green. 4. Ohio Everbearing. Ohio. Like the American Black in eveiy respect, excepting it bears largely late in the season, even to Oct. and Nov., where the season is long enough. Valuable to keep up a long succession. 5. American Black, Black Raspberry, Thirnhleherry . This variety is well kno^vn. It grows spontaneously on new and old lands, in cold, rich, wet .soils ; and on warm, dry, poor situations. It improves by cultivation. Ver}^ vigorous, hard}", and productive, and the fruit is excellent, particularly for tarts, pies, and other culmar}" purposes. It is small ; rather flat or semi-globular : dark puiyle or black , rather Bed Antwerp. Franconia. THE BLACKBERRY. 277 tcid, but of a brisk, pleasant flavor. Ripens rather late, and is long in succession. 6. American White is like the above, excepting in color, which is a whitish yellow, and the bushes are more orous. 7. Fastolff. Veiy large; oval- conical ; bright purplish red ; ten- der, very rich and high flavor ; same time as Red Antwerp ; con- tinues long in succession. Canes stout, upright, and branching, with strong spines. 8. Cushing. Large ; fine flavor ; ver)^ productive. June 12 in Phil- adelphia, where it was originated by r>r. W. I) Brinckle, who describes it in the Horticulturist, and names it in honor of J. P. Cushing, Esq., Wa- tenown, Ms., a distinguished patron of agriculture and horticulture. 9. Orange. Very large ^leep crimson ; excellent flavor. July. By the same. 10. Col. Wilder. Size of Fastolff, roundish ; cream-col- ored ; flavor fine. Vigorous, and promises to be hardy. By the same, in Horticulturist. Named in honor of the late President of Mass. Hor. Society. 11. Victoria. A new English ever-bearing variety of high pretensions. Not fully tested in this country. 12. Nottingham Scarlet. Medial ; obtuse-conical ; red ; if the finest flavor. Bears well. 13. American Red, Common Red. Medial ; roundish ; fed ; pleasant, rather acid flavor. Earlier than most foreign kinds. Very common of natural growth. Preferred for im- parting flavor to liquors. The Blackberry. The Blackberry, of several species, is a native of this country, and grows spontaneously, producing abundant crops of superior fruit on new lands. When of large size, it is more spirited and of richer flavor than the raspberry. We have seen this fruit sold at 81 a quart, that vras not a whit better (though fine) than we have picked ( a quart without miving from our steps) on new lands in Maine, of which 24 Fastolff. 278 AMERICAN FRUIT BOOK. our engraving is a true type. We have measured bushes of one year’s growth 10 feet high. We did not dream, in our boyhood, when tearing our legs among thousands of brambles, of ever seeing this fruit cultivated, and sold at enormous prices. The blackberry ripens long in succession, coming in im mediately after the raspberry. Owing to its great excellence, bees, wasps, flies, &c., claim a large share. Some blackber- ries are rvhite, but they are as great an anomaly as a rvhit'- blackbird, or white crow, which is seldom seen. Uses. This fruit, in perfection, is not excelled by any that the wide world produces. It is delicious for the dessert. It is excellent for tarts, pies, puddings, cakes, and various other purposes. With milk, it makes an excellent dish. The juice makes superior wine and excellent vinegar for the table. We now have a few gallons of vinegar of the most beautiful color, retaining the peculiar blackberry flavor. Soil, Propagation, and Culture. The blackberry grows freely in a warm, tolerably dry or rather moist, deep, rica soil. It abounds among stones, old logs, fences, and natural hedges. Keep the land rich and mellow. Besides other ma nures, use ashes, leaves, and vegetable mould. It is propa- gated by seeds, and by offsets at the roots. Train up new wood, and cut away the old, to keep the bushes vigorous and productive. 1. High Bush, (^Rubus villosus.) Fruit large ; long-ovate ; shining black ; very tender, juicy, of a sweet, rich, spirited, aromatic flavor, resembhng the orange. Growth straight and upright, then the tops become recumbent. Wdiite blos- soms, Downing’s account of this fruit does not come up to the valuable mid variety in Maine. 2. Low Bush, (Rubus canadensis.) Small ; roundish or irregular ; black or reddish-black ; lather tart, but brisk, pleasant flavc:. THE CRANBERRY. 279 THE CRANBERRY, {Oxy coccus macrocarpus.) A great deal has been written on the cultivation of the cranberry, and most- ly without system or science, and if written from prac- tice, it is from few and limited experi ments. The cran- berry grows wild in marshes, meadow^s, and around the ponds in N. England, and it is common in Michigan and other parts of the West. In some cases, it has been found grow- ing spontaneously on high land, which has led to various experiments with this plant on common tillage, w^here it yields superior fruit, of extra size, and is more exempt from frost, so destructive on low lands, where the thermometer, on a still night, is 6 or 7 degrees lower than on high land. Uses. As this fruit becomes better known, and the quan- ity increases, the demand increases also. So little was it .mc.WTi some years ago, that w^hen a gentleman of Boston sent to a dist.,r;t friend a barrel of cranberries, he acknowd- edged the receipc^ but was sorry that the fruit had spoiled by souring on the wa^v This is one of the finest of all fruits for sauces and tarts, A is also good for jellies, &c. ; it makes a cooling drink very useful in fevers and inflammatory com- plaints. By partially drying, it may be kept through the winter. It is also kept in good condition a long time in water ; and in this way it is exported to distant parts of the world. Culture on Wet Lands. Nearly all the cranberries of spontaneous production are found on lowq wet lands, that ar€ 280 AIyIERICAN fruit book. flooded a part of the season. JMany and various experi- ments have been made to improve the natural cranberry meadows. The most successful management is by applying sand as a dressing, and that from the sea-shore is best. And it may be inferred that salt is useful, from the cranberry growing on salt marshes, which we have noticed in several instances in Maine. One writer on this subject says that the cranberry grows well in sand and water. Prepare a bog meadow for cranberries by ploughing, if convenient, and applying about two inches of sand to the surface, and set the vines in small sods, in rows 2 feet apart, and 12 to 15 inches in the rows, and they will soon spread over the land, and yield a full crop. It has often been remarked that the vines will oust the grass and weeds ; but Lieut. Gov. Reed informed us that he planted the cranberry on wet land, and for a few years it had been expensive keeping down the weeds and grass. They must be kept down the first year, at least. We have observed around a mill-pond very fine cranber- ries, on as dry, as poor, and porous a soil as we ever saw ; but a friend remarked that, if planted, they would not flour- ish any higher up the banks than the water flowed in vrinter. Cranberries on wet lands are greatly improved by flooding ; and sometimes the flooding is continued till late in spring, say the first of hlay or later, in order to retard blossoming, lest the blossoms should be killed by frost. As frosts are very destructive, some have meadows so planned that they can be flooded when a cold night is at hand. Culture on High Land. Much may doubtless be done to advantage on high land. We have seen the cranberry starting spontaneously on very hard, tolerably moist grass upland, and spreading rapidly, yielding good fruit. We saw fine cranberries of natural growth in a field, close by whicli the owner was reaping a good crop of barley. We exam- ined the soil, and it was dry and sandy, with a layer of shallow vegetable mould at the surface ; yet apparently wet in spring, from its level situation. Where a gravelly Imoll had been reduced, for a road, we saw excellent cranberries, of spontaneous production, on dr}", hard, and poor soil. On another spot, we saw fine fruit by the roadside, on a very poor, dry, hard soil. With these cases of good crops under every disa dvantage, it would be surprising if cranberries should not grow well THE CRANBERRl 2S1 on high land, under good culture. FowJsr thinks they will not endure the heat of summer, nor cold of winter, on dry land. He manures with peat or mud, in winter protects plants and fruit with evergreens, and hsus line crops. In raising on high land, it would be w’ell to select rather moist tillage, and use peat and muck for manure, which is their natural soil. VVe think that a black, moist, sandy loam would be best. ItVould be well to make experiments in the use of salt, and other manure. Those plants that naturally grow on high land, would, doubtless, be better for this purpose. Natural meadows yield 1 to 200 bushels to the acre — 100 is most common. By cultivation, in some instances, the yield has been at the rate of 2 to 300. With a rake, a hand will generally gather 15 to 20 bushels in a day. More experience is necessary to show a profit by high land culture, and the most successful mode ; also the best mode of im- proving low lands. By setting thick, in transplanting, a good crop will be obtained sooner j and vines transplant- ed with sods will be the surest. THE FIG, (Ficus carica.) The fig is a low, spreading tree, a native of the warm regions of Asia. It is too tender for the cold 'vnnters of the North, yet if it be kept in a warm room or cellar during winter, our sum- mers are sufficiently long and warm to produce excellent fruit in the open air. In the Middle States the tree needs in-door protection ; or the branches may be bent down and cov- ered in earth, in the warmest part of that region. It is hardy south of Virginia, and might be cultivated with Mnnature Leaf. profit. In the south of Europe it is raised to a great extent. The fig, apparently, has no blossom, like No Blows in apples, but has a development of stamens and pistils in a fleshy substance, which is the embryo fruit. The fruit is very sweet and rich ; it is nutritive, laxative, and wholesome. Soil, Propagation, Culture, &c. The best soil is a deep, only tolerably rich, rather moist, yellow loam, with a 24* 282 AMERICAN FRUIT BOOK. dry subsoil. It is propagated by cuttings, or layers. Plant early in a tolerably moist, partially shaded place. In N. En^and they are raised in pots, or tubs, protected, during winter, in cellars, warm rooms, or green-houses, and set out to bear fruit in the warm season, hlr. S. Tewksbur}^, of Chelsea, Ms., a ver\^ skilful horticulturist, protects his trees in the cellar, set in fine loam,, and in spring he plants them out in his garden, where they grow readily, yielding good crops of fine fruit. As the fig has a mat of fine fibrous roots, it is admirably adapted to this mode of culture. Prune sparingly 5 only cut out dead wood, and shorten in long, straggling branches. Add a little salt to the manure. 1. Brown Turkey, Large Blu^, Brown Naples. Large j oblong or pyriform j dark brown, with blue bloom ; flesh red ; of a delicious flavor. Hardy, regular, and good bearer, and one of the best for open culture in this country. 2. Brunswick, Black Naples. Very large ; pyriform j oblique apex ; brown in the sun j pale greenish-yellow in the shade ; stalk short and thick ; eye sunk ; flesh reddish- brown, pink near the centre ; of rich and excellent flavor. Hardy, and adapted to open culture. One of the best. 3. Black Fig of the Azores. Medial; irregu- lar pyriform ; excellent fla- vor. Very productive. Allen describes this in the Horticulturist, from which we copy. He raises it un- der glass, ha\dng a tree trained to the back wall, covering ten feet high by 18 wide. It produced 400 specimens at one crop, and tvT) crops in a year. 4. Black Ischia. Me- dial ; roundish; flattened at the apex ; dark violet, al- most black fully ripe ; flesh deep red, of a very sweet, luscious flavor. Very fruitful, and tolerably hardy. 5. Marseilles, White Celestial. Small ; rounc' ■ Black Fig of the AiortM. THE ALMOND. 283 ish ; pale yellowish -white flesh white, rather dry, but sweet and rich. Not suited to open culture, but excellent for forcing and raising under glass. 6. Nerii. Small ; roundish-obovate ; pale greenish-yellow ; flesh red ; flavor delicate and rich. Loudon says it is the richest fig in Britain. 7. Alicant. R. Chisholm, Beaufort, S. C., figures this in Horticulturist, and says this and Celestial are the two best cultivated there. The Alicant is extremely large Bears early and abundantly. THE ALMOND. The Almond is a native of Asia and Africa, resembling the peach in leaf and wood, and they are grown on each other’s stocks. Some botanists suppose them the same thing. The main distinction is in the fruit ; the peach having a soft, thick, luscious pulp, which is its. fruit, and the almond a tough, leather-like covering ; the meat of the stone being the fruit. Uses. The almond is used in cookery, confectionery, medicine, and perfumery. The Sweet is excellent food. The Bitter affords prussic acid, a powerful poison. The almond is cultivated extensively in the south of Europe, and exported to many parts of the world. Soil, Propagation, Climate, &c. It requires the same soil, and is propagated in the same way as the peach. It flourishes well on thrifty plum stocks. Some varieties suc- ceed well in the Middle States, but better at the South. N. England and other northern regions are too cold for this fruit, though some ornamental varieties flourish here. 1. Long Hard-Shell. Nuts large ; very long. A good, hardy variety, adapted to the Middle and Western States, and probably to the South. Large, handsome flowers, very orna- mental. Last of Sept, and first of Oct. 2. Common, Common Sweet. Nuts medial size ; hard j pleasant flavor, but not so fine as the preceding ; bears well. Hardy, adapted to the Middle Region of the tJ. S. and further South. 3. Soft-Shell Sweet, Ladies- Thin Shell. The best variety. It suceeeds in the Middle and Western States in fevrrab’e situations mly ; well adapted to the South. Early 284 AMERICAN FRUIT BOOK. The blossoms and leaves appear together. Fruit large, verj long-oval. Shell tender. Meat sweet and fine. 4. The Bitter. Fruit large ; bitter. The tree is produc* live; leaves long, dark greeny blossoms large. D. Ornamental Varieties. The Large Double Flower- wg is beautiful, with large whitish flowers. The Dwarf Double Flowering is a low and most beautiful shrub, thickly covered in spring with small, double, pink blossoms. THE ORANGE, LEMON, LIME, SHADDOCK, AND CITRON. These are all of the same genus and habits, though of different spe- cies. This family of plants is a native of Asia, but it is cultivated extensively in the south of Europe, and in the West Indies, and mod- erately in Florida. wLere it flourishes w'ell, as it A\ ouId, also, in the other southern sections of the U. S., where the wild orange furnishes a hardy stock. With a slight protection in winter, it will succeed in other parts of the South. The orange may be budded in June, from last year’s scions, and a good growth made the same season, or they may be budded in Aug. from new scions. Soil, Culture, Insects, 6cc. The soil should be a rich, friable loam, and the culture thorough, with frequent stirring the soil. Raise stocks from seed, preferring the native. Graft or bud. The scale insect has been very destructive. It is small, oval, brownish, adhering closely to the bark and under side of the leaves. As a remedy, hang up branches of strong scented herbs, as camomile, mints, &:c., in the branches, or apply a strong decoction of these herbs. Whale- oil soap may be effectual, as it is good against most insects (Page 73.) 1. The Orange is the finest tree, and its fruit is the most esteemed of this family. With its round, golden fruit, and dark green foliage, its appearance is beautiful. The ripe fruit is vei*}^ delicious, refreshing and wholesome. The green IS used for preserves and confectionery. The rind and poly are used in cookery ; the flowers for perfumery. Orange Tree. ORANGE, LEMON, LIME, SHADDOCK, CITRON. 2S5 • The most valuable kind is the Common Sweet. The Maltese and Blood Red are also highly esteemed for their fine flavor. Their flesh is red. The St. Michael is of a de* licious flavor. Seville is bitter and sharp, and used mostly for marmalade. It has large and fragrant flowers. The Bergamot has fragrant leaves, flowers and fruit, and pro- duces bergamot essence, so highly valued in perfumery. Others are cultivated as ornaments, or curiosities. 2. The Lemon yields fruit of a longer form than the or- ange; pale yellow ; fine, pleasant acidj used for lemonade and other cooling drinks. The skin abounds in essential oil, valuable in perfumery, and as a pleasant savor for various dishes. The Italian Sweet is good for the dessert. 3. The Lime is similar to the lemon, but not quite so acid, rich, or pleasant. It is often preserved green. 4. The Shaddock bears very large fruit, weighing 6 or 7 lbs,, of splendid appearance, but of little value. Its juice is saccharine and sub-acid. It is a tropical fruit. 5. The Citron produces fruit shaped like the lemon, but much larger, yellow, warted, and furrowed. The rind is fragrant, the pulp sub-acid, and used for sweetmeats and preserves. THE OLIVE, {Oleince.) This is a large shrub, with spreading head, and narrow\ bluish-green leaves. A native of the temperate regions of Asia and Africa, but long, and novr extensively, cultivated in the south of Europe, where its oil is used for various kinds of cookery ; it is also exported largely. The fruit is valuable for pickles. It is of easy culture. The best soil is dry, rocky regions. It is propagated by cuttings, layers, and seeds ; also by tumors, which form on the bark of the trunk, and are planted like bulbs. It is tolerably hardy, but not adapted to the North ; of remarkable longevity, though coming rather early into bearing. The Southern States aiv® well adapted to its cultivation. Varieties are numerous. The following are the best : — The Common European^ generally used for main crops. The Long Leaved is much cultivated in France. In Spain the Broad Leaved is much esteemed. It is very large, and yields an abundance of oil ; but it is too strong to be relished abroad. Olivier Ficholine is the most valuable for pickles 286 AMERICAN FRUIT BOOK. The Weeping is hardy, and yields an abundance of fine oil , the tree is large ; branches pendent ; flourishes in mosi locations. The American {Olea Americana) is a native of the Southern States ; useless for fruit, but may be valuable for stocks to graft on. NUTS. The Chestnut is a noble tree, very common in our forests, also in Europe. The fruit is excellent. The Spanish is the largest, but it is rather tender for the North. The Dwarf Chestnut y or Chinquapin^ forms a low tree of small fruit. The chestnut may be easily propagated by seed or grafting. It requires warm, mellow soil. The English Walnut, or Madeira Nut, is a lofty tree, bearing fine fruit. It is rather tender for the North, but may be cultivated by raising trees from the seed, and if they are killed raise sprouts from them. In this way it has be- come hardy in this region. Propagated by seeds, and by grafting on other similar kinds. The Filbert is like our hazel nut, but far larger, being improved from the native in Europe. Propagated by seed, layers, and suckers. Cultivate well, and prune closely, and they are of easy production. The English are the best. The following are choice kinds. 1. Frizzled. Nut medial size; oval, compressed; husk hairy ; shell thick ; kernel sweet and good. 2. Bed. hledial ; ovate ; thick shell ; peculiar and excel- lent flavor. 3. Cosford. Large ; oblong ; hairy ; thin shell ; excellent flavor ; good bearer. 4. White. Medial ; ovate ; whitish ; husks long ; excel- lent flavor. The Shellbark, or Hickory Nut, the Butternut and Black Walnut, with some variations, which occasionally indicate improvement, are well knowm in many of our for- ests and markets. POMEGRANATE, (^Pumica granatum.) The Pomegranate is a native of Europe and Asia. It flourishes well in this country in the South, and the southern parts of the Middle Region, in favorable locations. The finiit is very beautiful, of the size of a large peach, with a THE MULBERRY. BARBERRY. I'S" hard skin, of a yellow color, udth a red cheek. It is sweet, or sab-acid, and pleasant, of a cooling nature, and used in med- icine as a febrifuge. The tree is ornamental, of low growth, and slender branches. It is prop- agated by seeds, layers, cutting, and grafting. The soil should be rich and warm. The Varieties are the Sweet, the Siih-acidy and the Acid or Wild, with a sharp flavor, mak- ing an excellent syrup for fev^ers and inflammations. There are some ornamental kinds. Miniature Branch and Fruit. THE MULBERRY {Morus) Is a tree of low growth and easy culture, on common til lage. The fruit is excellent and wholesome. Propagated by seeds, layers, cuttings, and roots. 1. The Black [Morv.s nigra) originated in Asia, and is rather tender for the North, yet it suc- ceeds here tolerably well. The fruit is large and delicious. The tree is of a low, spreading form. 2. The Red {Morus rubra) is a native ; the fruit is small and pleasant ; but much inferior to the Black, and to the following r — 3. Johnson. The Horticulturist contains the following account of this new native variety, from Kirtland. Fruit very large ; oblong, cy- lindric ; blackish : sub-acid, and of mild and agreeable flavor. Growth of wood strong.” Black. THE BARBERRY, (Berberis.) The Barberry, or Berberry, grows wild m many parts of the country, and in Eu- rope. It is a prickly shrub, 4, 5, 6, and even 8 or 10 feet high. It grows sponta- neously on hard, poor, gravelly soils ; also in cool, moist situations, among stones, by walls, and old fences. It is propagated by seeds, suckers, and offsets. The fniit 288 AMERICAN FRUIT BOOK. is used for pres Tves, jellies, pickles, tarts, &c. Preserves are much improved cy using one half sweet apples, or the ouvcr part of a fine water-melon, such as the Red Imperial. The tannin principle is in the hark ; and the hark and wood are used to color yel- low. Ovdng to its rapid growth, durabil- ity, and the heauty of the flower, fruit, and whole plant, it is admirably adapted to a protective and ornamental hedge. It grows on land dry or moist, rich or poor. The objection to it as a hedge is its dispo- sition to spread. As to its blasting grain in its vicinity, the question is unsettled : but the weight of evidence shows that it is harmless. WHORTLEBERRY AND BLUEBERRY. The Black Whortleberry {Vaccinium resinosurn) is a small shrub, from 2 to 6 feet high, generally growing in moist soils and swamps, producing small, round, sweet, and excellent fruit, ripening the latter part of summer. The Low Blueberry (Vaccinium iendlum') is a small, low bush, 6 to 12 inches high, grovdng in beds, or bunches, on dry hills and mountains, but most extensively on light pine plains, producing blue berries of similar form and quality to the whortleberry, but rather larger, more tender, and some- what earlier, ripening at midsummer. Both kinds may be improved by cultivation, and raising seedlings. SHEPHERDIA, OR BUFFALO BERRY. This is an ornamental shrub, 6 to 12 feet high, with beautiful silvery leaves. The fruit is small ; round- ish ; red ; excellent for preserves. It is dioecious, that is, has the stami- nate flowers on one tree, and the pistillate on another, and all the fruit is on the latter. 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