;-NRLF

117 OftO

THE

OR

A PRACTICAL TREATISE ON THE CULTURE AND MANAGE-
MENT OF

APPLE AND OTHER FRUIT TREES,

WITH

OBSERVATIONS ON THE DISEASES TO WHICH THEY ARE
LIABLE, AND THEIR REMEDIES.

TO WHICH IS ADDED

THE MOST APPROVED METHOD

MANUFACTURING AND PRESERVING CIDER.

COMPILED

4 uo.tt rilJE LATEST AND MOST APPROVED AUTHORITIES, AND ADAPT-
ED TO THE USE OF AMERICAN FARMERS.

BY JAMES THACHER, M. D,

•* lion of the American Academy of Arts and Sciences, and of the Massachusetts Medical
Society, &c. &c.

• Nature, in her teaching, speaks in very intelligible language, and that language is con-
.-veil by experience and observation."

BOSTON :

PRINTED AND PUBLISHED BY JOSEPH W. INGRAHAM.
1822.

»•*•• ».*

DISTRICT OF MASSACHUSETTS, TO WIT t

BE it remembered, That on the third day of January, A. D. 1822, and
in the forty-sixth year of the Independence of the United States of Ame-
rica, Joseph W. Ingraham, of the said district, has deposited in this office the
title of a book, the right whereof he claims as proprietor, in the words
following, to wit :

u The American Orchardist ; or a practical treatise on the culture and
management of apple and other fruit trees, with observations on the diseases
to which they are liable, and their remedies. To which is added the most
approved method of manufacturing and preserving cider. Compiled from
the latest and most approved authorities, and adapted to the use of Ameri-
can farmers. By James Thacher, M. D. Fellow of the American Aca-
demy of Arts and Sciences, and of the Massachusetts Medical Society, &c.
£c. l Nature in her teaching, speaks in very intelligible language, and that
language is conveyed by experience and observation.' "

In conformity to the act of the Congress of the United States, entitled,
u An act for the encouragement of learning, by securing the copies of Maps,
Charts, and Books, to the authors and proprietors of such copies, during
the times therein mentioned ;" and also to an act, entitled " An act sup-
plementary to an act, entitled, An act for the encouragement of learn-
ing, by securing the copies of Maps, Charts, and Books, to the authors
and proprietors of such copies during the times therein mentioned ; and
extending the benefits thereof to the arts of Designing, Engraving, and
Etching, Historical, and other Prints."

JNO. W. DAVIS,
Clerk of the District of Massachusetts,

TO THE

PRESIDENT AND OTHER OFFICERS OF THE MASSACHU-
SETTS AGRICULTURAL SOCIETY.

GENTLEMEN

JL RESUMING upon your acquiescence, I introduce to your no-
tice this little practical treatise upon one of the most interesting
and pleasing branches pertaining to the science of agriculture.
The utility of a cheap publication of this kind, for the information
and encouragement of our farmers, is unquestionable. If this
humble attempt should meet your approbation, and be found to
possess a degree of merit calculated to co-operate with your zea-
lous efforts to promote agricultural pursuits and improvements in
our country, a knowledge of your character is an ample pledge
that you will not withhold your patronage and favour. If, how-
ever, it shall appear that I have subjected myself to the accusa-
tion of having stepped beyond the limits, within which rny ac-
tual knowledge should be confined, then will a consciousness of
laudable motives, of assiduity and fidelity in the collection of ex-
perimental facts, remain as my only consolation. I am not unap-
prized of the almost invincible prejudice, which prevails among
our farmers, against what they term " book-farming," " book-
knowledge/* &c. &c. ; and the anecdote is fresh in my memory,
of an honest farmer, who, on being inquired of Why his neigh-

667819

ir DEDICATION.

hour's farm was not more productive, replied, " because he has
booked it to death." These prejudices exist chiefly among those,
whose minds are unenlightened, and views unexpanded by that
useful knowledge, which is only to be acquired by reading. It
must be conceded that almost all improvements are derived from
the records of practice and observation ; and when we have rea-
son and experience to support, and plain facts to confirm, we
may become less tenacious of the rules of our fathers, believing
that it may be the reserved privilege of the children, to acquire
the skill of producing two spires of grass where their fathers pro-
duced but one. It is a remarkable fact that the first planters
bequeathed to their posterity a greater number of orchards, in
proportion to their population, than ate now to be found in the
old colony ; and it is no less notorious that the children have
substituted a poisonous liquor for the salutary beverage, which al-
most exclusively cheered the hearts of their virtuous ancestors.
The views of men are often materially affected through mere in-
dolence of temper, no less than through the cloud of prejudice.
Averse to the labour of reading and inquiry, they adhere perti-
naciously to the routine of their predecessors, and treat with equal
contempt the lessons of experience, and all suggestions of im-
provement. It is not, however, desirable that former modes ot
practice in husbandry should be abandoned until it shall be
incontestably proved, that a system more adapted to our circum-
stances, and in all respects of superiour utility, can be found-
ed on the surest basis. It is not to be required of our farmers to
subject themselves to the expense and uncertainty of novel expe-
riments ; but he who possesses capital and leisure, and who, in
the spirit of investigation, shall put in execution a hundred new
projects, although in ten only shall he be successful in the acqui-
sition of useful knowledge, will be entitled to publick praise and
respect. These pages contain no speculative or visionary pro-
jects, nor recommend any untried experiments. Although a por-

DEDICATION. V

tion of information is derived from European authors, no inconsi-
derable part of it has been collected from the practical experi-
ments and observations of our own countrymen. There is, there-
fore, no part of this production but what may be adopted as'ap-
plicable to our climate, and calculated to promote the interests
of the cultivators of our soil. The knowledge respecting the
proper management of fruit trees is contained in numerous vo-
lumes, and in incidental papers, published in periodical works.
My object has been to collate and embrace all the principal cir-
cumstances relative to the subject, and condense the whole into
a small compass, that shall be accessible both to the pecuniary
means of all, and to the intellectual powers of the most ordinary
capacity. The authorities to which I am chiefly indebted, ,are
the several encyclopedias, Forsyth on Fruit Trees, and the valua-
ble periodical publications of your society, and various other si-
milar productions. If, in a few instances, it shall appear that f
have employed borrowed language without marks of quotation,
my apology is, that I have copied from minutes collected at va-
rious times, without reference to the source whence derived; not
that I would wittingly pilfer the cultivated fruit of others, and
impose it upon my guests as the result of my own industry.

Nothing can be more irksome to a reflecting mind than a state
of inactivity and idleness. I have devoted some of my leisure hours
to the subject of this treatise, and have derived from the employ-
ment both recreation and improvement. Should the book share
the fate of many others, and pass into neglect and oblivion, it
will not be a cause of chagrin ; but if it should be so fortunate as
to rise into popularity, and arrest the attention of our farmers,
who may be assured that a little " book-knowledge'' will do
them no barm, it will be a source of the highest gratification.

VI DEDICATION.

The Massachusetts Agricultural Society, through your agency,
gentlemen, has already exerted a happy influence, tending to
eradicate former prejudices, and greatly to ameliorate the condi-
tion of our husbandry in its various branches.

With the view of encouraging a familiarity with agricultural
books among our farmers, permit me to suggest the expediency
of supplying our several county societies with the Massachusetts
Agricultural Repository, on the most favourable terms for distri-
bution ; and also of paying, in certain proportions, your annual

premiums in cheap books on agricultural subjects.

i

That you may long continue to enjoy the satisfaction to be de-
rived from your patriotick labours, is the fervent desire of
Your humble and obedient servant,

JAMES THACHER.
PLYMOUTH, July, 1821.

RECOMMENDATION.

THE gentlemen who sign the following Recommendation are officers
of the Massachusetts Agricultural Society, although they do not sub-
scribe as such ; but cheerfully consent, as individuals, to honour the publica-
tion with the following testimony of their approbation.

Boston, September 10, 1821.

W E have perused, at the request of Dr. Thacher, his Treatise on the
Culture of Fruit Trees, and the Art of Making Cider ; and, although we
cannot hope that our opinions will have any great weight with the publick,
yet, as the author is desirous that we should express them, we have no hesi-
tation in saying, that it appears to us an excellent compendium of all that
has been written on the subject — comprising, within a moderate compass,
the result of the observations of the experienced cultivators of Europe, and
of this country — with many original suggestions of his own — and we believe
that such a work will be of great value to those, who wish to obtain a
knowledge of this branch of agriculture, but who cannot have access to the
original sources, from which, with great labour, and, as we believe, good
judgment, this compilation has been formed.

[Names of the gentlemen who, as individuals, sign the above recom-
mendation ; with the addition of their titles, as copied from the Massa-
chusetts Agricultural Journal.]

AARON DEXTER, M. D., President.

SAMUEL W. POMEROY, Esq., First Vice-President.

THOMAS L. WINTHROP, Esq., Second Vice-President.

JOHN PRINCE, Esq., Treasurer.

JOHN LOWELL, Esq., Corresponding Secretary.

Hon. RICHARD SULLIVAN, Recording Secretary.

Hon. PETER C. BROOKS, ~]

PIon.JOHN WELLES,

Hon.JOSIAH QUINCY,

S. G. PERKINS, Esq.,

GORHAM PARSONS, Esq.,

E. HERSEY DERBY, Esq., J

JL HE following valuable remarks by two of the gentlemen whose
names are subjoined to the preceding recommendation, were not received
till after the printing of the volume was completed.

41 1 REGRET that ( had not seen the MS. as I should have taken the
liberty of recommending to the notice of Dr. Thacher, the best of all the
cherries — the Black Tartarian, introduced by Prince Potemkin, from Pon-
tus to St. Petersburgh, soon after the conquest of the Crimea, and brought
to London by a British botanist, in 1796 ; from whence my friend, the
late Eben. Preble, Esq. imported a tree some years after, at five times
the price of common sorts, which he planted in his garden in Boston,
but removing it the second year, to make room for a building, check-
ed the bearing, and I was enabled by a cutting he had previously given
me» to produce the first dessert of this noble fruit, in the United States.
It is a constant, full bearer ; succeeds better by grafting than any other
sorts^; is of larger size than any; and may be said to be in eating from
the time it is two thirds grown, till some time after fully ripe ; and as
evidence of superiour excellence, has generally brought double the price
of the best black hearts in the Boston market." S. W. POMEROY.

u PERMIT me to suggest that so far as my experience goes, I have
found the first week of feeptember the best time for budding young peach
stocks. The bud is not so subject to gum at this as an earlier season.
[See page 40.]

" While upon the subject of decortication of apple trees, [See page 80,]
you might, I think, add, that the operation may be performed with equal
success on old pear trees. Dr. Holyoke, of Salem, informed me a few
years since, that he had made the experiment on an old pear tree in his
yard that had ceased bearing, and restored to it its wonted fecundity.

44 1 have noted your observations on grafting pears on quince stocks,
[pages 33 and 180.] I have a number of trees of this description, arid
some of them quite large and extremely vigorous and healthy. They
produce annually in great abundance, and some of the largest and finest
pears of their kind which I have ever seen are produced on those trees.
But the stock should be from what is called the Portugal quince, which
grows as fast as the natural or free stock ; and the pears put on them
should always be of the soft flesh, or buttery kind; the breaking pears
do not answer' so well on this, as on the free stock. In France all their
finest pears, of the buttery kind, are raised on the Portugal quince
stocks." S. G. PERKIAS.

ERRATA.

Page 60, line 3 and 4, for John Wells, esquire, of Dorchester, read ho-
nourable John Welles, of Dorchester, one of the trustees of the Massa-
chusetts Agricultural Society.

Page 129, line 15, for Pomone d'Apis, read Pomme d'Apis.

THE

APPLE TREES.

AMONG the numerous varieties of fruit-bearing
trees, cultivated in our country, the apple is, con-
fessedly, of superiour importance and utility. Whe-
ther considered as an esculent for the dessert, as
an article for culinary purposes, or as affording a
pleasant and wholesome beverage, this fruit is not
to be surpassed in excellence. If the productions
of tropical climates are valued for their grateful
and delicious qualities, the apple, more permanent
and durable, and possessing nutritive and salubrious
properties, is incomparably of the greatest estima-
tion. From a natural and happy gradation, this
fruit attains to full growth, in successive order,
during summer and autumn ; and, acquiring greater
perfection and maturity after gathering, it may, by
proper care, be preserved for the table, or for cu-
linary use, until the return of the flowering season.
The soil and climate of the United States are ad-
mirably adapted to the growth of the apple tree,
except in certain districts in the south, where the
land is level and sandy, and the atmosphere replete
with humidity. Even the colder regions of Maine
annually furnish excellent apples for the Boston

a

10 CULTURE AND MANAGEMENT

market. We have an ample variety of apples,
many of which are allowed to be of superiour
quality as to size, beauty, and flavour. Notwith-
standing, however, these advantages, and the im-
mense value of apple orchards, their cultivation
has received but inadequate attention from the
farmers of our country. It must be confessed, as
a notorious truth, that an orchard, planted and cul-
tivated in the most advantageous manner in point
of beauty, profit, and convenience, is scarcely to be
found in the sphere of our observation. The most
palpable neglect prevails in respect of proper prun-
ing, cleaning, and manuring round the roots of trees,
and of perpetuating choice fruit, by engrafting from
it on other stocks. Old orchards are, in general,
in a state of rapid decay; and it is not uncommon
to see valuable and thrifty trees exposed to the
depredations of cattle and sheep, and their foliage
annoyed by caterpillars and other destructive in-
sects. In fact, we know of no branch of agricul-
ture so unaccountably and so culpably disregarded.
If it be objected, that the profit will not remunerate
for the labour and expense of cultivation, the obvi-
ous reply is, let the experiment be fairly tried, in
a few instances, and the result will soon correct the
erroneous impression, and stimulate to greater at-
tention to the subject. It may, with propriety, be
affirmed, that a judiciously-cultivated orchard of
select fruit, if situated at a convenient distance from
a large town or village, would yield an annual profit
equal to any production of the industrious husband-
man. An instance has been adduced, in, the town
of Dorchester, a few years since, of one hundred
and sixty barrels of apples being produced from
less than two acres, the estimated value of which,
including the grass mowed under the trees, is three
hundred dollars per acre. In what branch of cul-
ture can the husbandman realize a more ample and
gratifying reward for his labour and attention ?

OF FRUIT TREES. 1 1

It is a circumstance encouraging to the cultivator,
that, " in addition to the usual markets, a very con-
siderable export has taken place lately to Europe,
and that the flavour of our apples is highly esti-
mated there." In every rural establishment, a fruit
orchard should be considered an indispensable ap
pendage, as a source of real emolument, and as
contributing to health, pleasure, and recreation.
It will be conceded, that, in the whole department
of rural economy, there is not a more noble, inter-
esting, and beautiful exhibition, than a fruit orchard,
sytematically arranged, while clothed with nature's
foliage, and decorated with variegated blossoms
perfuming the air, or when bending under a load of
ripe fruit of many varieties. It is among the ex-
cellences of a fruit orchard, that it affords a salu-
brious beverage, an adequate supply of which would
have a happy tendency to diminish, if not supersede,
the consumption of ardent spirits, so destructive to
the health and moral character of our citizens.
" The palate," says Mr. Knight, an English hdrti-
culturalist, " which relishes fruit, is seldom pleased
with strong fermented liquors; and, as feeble causes,
continually acting, ultimately produce extensive ef-
fects, the supplying the publick with fruit, at a cheap
rate, would have a tendency to operate favourably*
both on the physical and moral health of the peo-

Ele." It is presumable, that the period is not
ir distant, when the subject of horticulture will
receive its merited attention, and the value and
utility of fruit orchards be duly appreciated by all
ranks of our citizens ; and it will be to me a source
of pride and satisfaction, should these pages con-
tribute, in any degree, to the promotion of the de-
sirable object. The most eligible and approved
method of propagating fruit trees, some account of
the numerous insects which infest and prey upon
their vitals, with the various diseases to which they
are liable, and which prove fatal to their existence,

1£ CULTURE AND MANAGEMENT

and the best adapted remedies, will constitute the
principal topicks of this undertaking. While phi*
losophers pride themselves upon vain speculation,
the practical farmer will be contented with plain
facts, from whatever source derived. Leaving to
others, therefore, the task of wandering in the per-
plexing mazes of theory, suffice it here to excite,
in the orchardist and farmer, the spirit of practical
activity, and to stimulate by the lessons of attentive
and intelligent men ; for " nature, in her teaching,
speaks in very intelligible language, and that lan-
guage is conveyed by experience and observation."
No apology will be urged for any inelegance of
style, as perspicuity and brevity are conceived to
be more acceptable requisites, in the view of the
respectable cultivators of our soil, for whose use
this little work is intended.

« PHYSICAL PROPERTIES OF APPLES.

" In diseases of the breast, says Dr. Willich (Dom.
Ency.) such as catarrhs, coughs, consumptions, &c.
they are of considerable service. For these bene-
ficial purposes, however, they ought not to be
eaten raw, but either roasted, stewed, or boiled*
They may also be usefully employed in decoctions,
which, if drank plentifully, tend to abate febrile
heat, as well as to relieve painful strictures in pec-
toral complaints. With regard to their sensible
properties, apples have been divided into spicy,
acidulated, and watery. To the first class belong
the various species of rennet, which possess a most
delicate flavour, contain the least proportion of
water, and, on account of their vinous nature, are
not apt to excite flatulency. Pippins, on the con-
trary, though affording more nutriment than the
former, are more fibrous, and, consequently, require
a more vigorous stomach to digest them; hence
they should be ranked under the second class.
Lastly, those sweet and tender apples which are

OP FRUIT TREES. 13

>*&*****..*.

very juicy and palatable, are the least fit to be
eaten in a raw state, unless with the addition of
bread or biscuit. When baked, or dried in the
open air, they make an excellent substitute for rai-
sins or plums, in puddings, pies, and other dishes
prepared of flour. Sour apples may be much im-
proved, both in taste and quality, by either baking
or digesting them in a close vessel, by steam, over
a slow fire. Thus the saccharine principle is dis-
engaged, and they undergo a speedy and complete
change." The honourable T. Pickering, in his ad-
dress to the agricultural society, Essex county,
expresses himself in the following language : " After
providing a due proportion of apples for the table
and the ordinary purposes of cookery, I do not
hesitate to express my opinion, that, for all other
uses, sweet apples are entitled to the preference.
The best cider I ever tasted, in this country, wag
made wholly of sweet apples. They afford also a
nourishing food to man and all domestick animals.
What furnishes a more delicious repast than a rich
sweet apple baked and eaten in milk ? I recollect
the observation made to me by an observing farmer,
before the American revolution, that nothing would
fatten cattle faster than sweet apples. Mentioning
this, a few years since, to a gentleman of my ac-
quaintance in an adjoining state, he informed me,
that he was once advised to give sweet apples to a
sick horse. Happening then to have them in plen-
ty, the horse was served with them, and he soon
got well, and, continuing to be fed with them, he
fattened faster than any other horse that he had
ever owned that was fed with any other food.
Mentioning to the same gentleman, what I had long-
before heard, that a good molasses might be made
of sweet apples, he confirmed the fact by an in-
stance within his own knowledge, &c. &c. The pro-
cess is very simple. The apples being ground, and
the juice expressed at the cider mills, it is immedi-

14 CULTURE AND MANAGEMENT

ately boiled; and the scum being taken off, the boiling
is continued, until the liquor acquires the consistence
of molasses."

Mr. Knight, an English gentleman, in his treatise
on the apple and pear, says that the juice of these
fruits might be used with great advantage on long
voyages. He has frequently reduced it by boiling
to the consistence of a weak jelly, and in this state
it has remained several years without the slightest
apparent change, though it has been intentionally
exposed to much variation of temperature. A large
quantity of the inspissated juice would occupy but
a very small space ; and the addition of a few
pounds of it to a hogshead of water would proba-
bly at any time form a good liquor similar to cider
or perry. It might also, he thinks, be used to sup-
ply the place of rob of lemons and oranges, and
might be obtained at a much lower price.

I avail myself of the following appropriate sen-
tence, in the language of one who has long been
eminently distinguished for his numerous patriotick
and amiable virtues.*

" When we consider the various manners in
which fruits are beneficial; when we recollect the
pleasure they afford to the senses, and the chaste
and innocent occupation which they give in their
cultivation; when we consider the reputation
which they communicate to a country in the eye
of strangers, especially as affording a test of its
climate and industry ; when we remember the
importance of improving the beverage which they
are intended to supply ; when it is calculated un-
der how many solid forms they may be exported
(as dried, baked, and preserved, as well as in their
natural state ;) and lastly, when we reflect upon

* See a letter on fruit trees, by a member of the Kennebeck
agricultural society, published in papers on agriculture. Mass.
society, 1804.

"t OF FRUIT TREES. 15

the utility of giving to our rural labours a thought-
ful turn, which is the best substitute now left, after
having quitted our primeval state; I say, when we
consider these things, it will appear that the sub-
ject of fruits, which were the first earthly gift of
Providence to man in his more favoured state, may
well continue to merit both the publick and indi-
vidual attention."

ORIGINAL STOCK.

It is the opinion of botanists, " that the wilding,
or crab-apple of the woods and hedges, is the origi-
nal kind from the seeds of which the apple now
cultivated was first obtained. The varieties of
this species are multiplied to some hundreds, in
different places, all having been first accidentally
procured from the seed or kernels of the fruit, and
then increased by grafting upon crabs or other
kinds of apple stocks." (Dom. Ency.) The crab is
still considered as a proper stock to receive the
grafts of the more valuable varieties, and is even
preferred by some cultivators as being more hardy,
better able to endure cold and coarse land; and
they also take firmer root, are of more rapid growth,
and make larger trees.

This tree may be found in forests, and other un-
cultivated places. Its stems and branches are
armed with sharp thorns, and its fruit is small, and
so extremely acrid and unpleasant, that it is not
edible in its natural state. The following descrip-
tion, by Mr. William Bartram, is copied from
Mease's edition of the domestick encyclopedia.
" The pyrus coronaria, or native crab apple of North
Jlmerica, is not eaten, except when preserved in
sugar, and in this state, they are deservedly esteem-
ed as a great delicacy. The fruit is flattish, above
one inch in diameter, yellow when ripe, or of the
colour of polished brass, and possesses an agreea-

16 CULTURE AND MANAGEMENT

ble fragrancy. Perhaps no tree presents a more
gay appearance in the spring, when dressed in
green, and with clusters of flowers of a most pleas-
ing blush. The petals may be compared to flakes
of white wax, faintly tinged with the finest car-
mine ; though some trees have flowers of a damask
rose colour." The honourable Timothy Pickering,
from long experience, observes, " to bring an orchard
as early as possible into profit, plant common wild
trees, or what are commonly called crab apples,
four or five years old. They should be cut down
as soon as planted, and on their young shoots graft
or inoculate such fruit as is desired. From this
practice, more fruit will be obtained in ten years,
than in the usual way in twenty years. The wild
tree, if grafted on its own stock, will come much
earlier to bearing fruit, and it will be improved
both in size and flavour."

CULTIVATED OR SEEDLING STOCKS.

When the crab stock cannot be procured in suf-
ficient quantity for the purpose of propagation, it
becomes necessary to resort to the expedient of
culture from the seeds. Seedling stocks, which
have a natural tendency to attain the full height of
the species to be grafted on them, are generally
denominatedyrce stocks. Every planter who is so-
licitous to keep an orchard well stocked with fruit
trees, should cultivate in a nursery his own free
stocks, and graft for himself, that he may realize
all the advantages to be derived from a knowledge
of the soil and the peculiar properties of his trees,
and thereby avoid many impositions practised by
ignorant and artful nursery-men. He will more-
over be enabled to select such stocks for grafting,
as experience shows to be best adapted to the soil
and climate of his plantation, and which meet his
own particular views. Trees raised from seed

OF FRUIT TREES. 17

rarely produce the same species of fruit with that
from which the kernels were taken, yet they are
well adapted as stocks for grafting, and it occasion-
ally happens that a new and valuable variety is
thus produced, either for cider, or for the dessert.
An accurate observer, Mr. Joseph Cooper, of New
Jersey, asserts, (Dom. Ency. Mease's edit.) that ex-

Eerience, for more than fifty years, has convinced
im, that, although seedlings from apples will scarce-
ly ever produce fruit exactly similar to the origi-
nal, yet many of them will produce excellent fruit :
some will even be superiour to the apples from
which the seeds are taken. This fact has led him
to plant seeds from the largest and best kinds of
fruit, and from trees of a strong and rapid growth,
and let all the young trees bear fruit before graft-
ing, which produce uncommon strong shoots or a
large rich-looking leaf. He has seldom known
them fail of bearing fruit having some good quality ;
at all events they make a stock to receive the
grafts of any good kind which may present itself.

BEST ADAPTED SOIL.

The apple tree will thrive and flourish in many
different sorts of soil ; but a dry friable loam should
probably be preferred, as too much moisture is
known to be injurious to the roots. Such soil as
produces good crops of corn or grass will, in general,
afford the requisite and best adapted nutriment to
apple or pear trees. The soil should not only be
rich, but have a good depth, not less perhaps than
two or three feet. It has been remarked as a fact,
that, in each particular place, certain kinds of apples
have been observed to succeed better than other
kinds ; and, according to the observations of the ho-
nourable Timothy Pickering, many different sorts
will flourish on an acre of ground, when the same
number of one sort would starve. When, there-
3

*

18 CULTURE AND MANAGEMENT

fore, the cultivator has discovered the varieties most
congenial to the soil and situation he occupies, it
should be his endeavour to encourage them, by mul-
tiplying the grafts on his unproductive trees, or by
forming new additional trees by grafting on other
stocks.

PRODUCTION OF NEW VARIETIES.

The apple tree does not enjoy indefinite longevi-
ty. Each species has its periods of infancy, youth,
maturity, and decrepit age; and, in process of time,
it is totally annihilated ; nor is it in the power of art
to protract its existence beyond its limited duration.
Hence we frequently hear the complaint, that many
varieties of apple, formerly held in high estimation,
are no longer to be obtained, having entirely run out,
as it is termed. The seeds of apples, however, contain
the germ of an ibfinite variety of fruit. New vari-
eties, and some of excellent quality, are continually
produced from seeds. The famous winter pippin
was the spontaneous production from a seed at
Newtown, Long Island. But there is no dependence
upon obtaining a particular variety by planting the
seeds. "A hundred seeds of the golden pippin will
all produce fine large-leaved apple trees, bearing
fruit of considerable size ; but the tastes and colours
of the apple from each will be different, and none will
be the same in kind with those of the pippin itself.
Some will be sweet, some bitter, some sour, some
mawkish, some aromatick, some yellow, some green,
some red, some streaked." The seeds for planting,
should always be selected from the most highly cul-
tivated fruit, and the fairest and ripest specimen of
such variety. In some instances, a new and valua-
ble variety may thus be obtained, and the seedlings
will afford some indication of their future produce,
even before they attain to their bearing state. The
larger and thicker the leaves of a seedling, and the

OP FRUIT TREES. \§

\

more expanded its blossoms, the more it is likely to
produce a good variety of fruit. Short-leaved trees
should never be selected, for these approach near-
er to the original standard ; whereas the other
qualities indicate the influence of cultivation. Eve-
ry fruit tree must attain to a certain age before it
can bear fruit. An apple tree from the seed re-
quires to be twelve or fifteen years old before it
will produce fruit in perfection ; but a method will
be hereafter described by "which particular bran-
ches may be forced to produce blossoms and fruit at
an earlier period, and their quality sooner ascer-
tained.

The following are the sentiments of Mr. Knight,
an experienced English horticulturalist, (Edin. Ency.
Amer. edit, article horticulture.) All the exten-
sions, he observes, by means of grafts and buds,
must naturally partake of the qualities of the origi-
nal. Where the original is old, there must be in-
herent in the derivatives the tendency to decay in-
cident to old age. It is not to be understood, how-
ever, that a graft cannot survive the trunk from
which it was taken : this would be deemed absurd.
It may indeed be assumed as a fact, that a variety
or kind of fruit , such as the golden pippin or the
ribston, is equivalent only to an individual By
careful management the health and life of this in-
dividual may be prolonged; and grafts placed on
vigorous stocks and nursed in favourable situations,
may long survive the parent plant or original un-
grafted tree. Still there is a progress to extinction,
and the only renewal of an individual, the only true
reproduction, is by seed. As the production of
new varieties of fruit from the seed, is a subject
which now very much occupies the attention of
horticulturalists, it may be proper here to state the
precautions adopted by Mr. Knight and others in
conducting their trials. It is in the first place a
rule to take the seeds of the finest kinds of fruit,

20 CULTURE AND MANAGEMENT

and from the ripest, largest and best flavoured spe-
cimens of that fruit. "When Mr. K. wished to pro-
cure some of the old apples in a healthy and reno-
vated state, he adopted the following method : He
prepared stocks of the best kind of apple that could
be propagated by cuttings, and planted them against
a south wall in a very rich soil. These were next
year grafted with the stire, golden pippin? or some
other fine old kind. In the course of the following
winter the young trees were dug up, and the roots
being retrenched, they were replanted in the same
place. By this mode of treatment they were thrown
into bearing at two years old. One or two ap-
ples were allowed to remain on each tree : these
consequently attained a large size, a more perfect
maturity. The seeds from these fruits, Mr. K. then
sowed, in the hope of procuring seedlings possessed
of good or of promising qualities ; and these hopes
have not been disappointed. In order to produce
a hybrid variety, possessing perhaps a union of the
good properties of two kinds, Mr. K. had recourse
to the nice operation of dusting the pollen of one
variety upon the pistils of another. He opened the
unexpanded blossom, and cut away, with a pair of
fine pointed scissors, all the stamina, taking great
care to leave the styles and stigmata uninjured.
The fruit which resulted from this artificial impreg-
nation were the most promising of any, and the seeds
of these he did not fail to sow. Every seed, though
taken from the same individual fruit, furnishes a
distinct variety. These varieties, as might be an-
ticipated, prove of very different merits ; but to
form a general opinion of their value, it is not ne-
cessary to wait till they produce fruit : an esti-
mate may be formed, even during the first summer,
by the resemblance the leaves bear to those of the
highly cultivated or approved trees, or to those of
the wild kinds. The more they approach to the
former, the better is the prospect. The leaves of

OP FRUIT TREES. 21

good kinds improve in character, becoming thicker,
rounder, and more downy every season. The plants
whose buds in the annual wood are full and promi-
nent, are usually more productive than those whose
buds are small and shrunk into the bark. But their
future character, as remarked by Mr. K. must de-
pend very much on the power the blossoms possess
of bearing cold ; and this power is observed to vary
in the different varieties, and can only be ascertain-
ed by experience. Those which produce their
leaves and blossoms early are preferable, because,
although more exposed to injury by frosts, they are
less liable to the attacks of caterpillars. It is also to
be observed, that even after a seedling tree has be-
gun to produce fruit, the quality of this has a ten-
dency to improve as the tree itself becomes strong-
er and approaches maturity ; so that if a fruit pos-
sess any promising qualities at first, great improve-
ment may be expected in succeeding years.

A precaution is suggested, by the honourable T.
Pickering, that apple trees, bearing bad or ordinary
fruit, should not be suffered to grow with those
which bear fruit of a superiour quality. It is a fact,
with which gardeners are familiar, that the blossoms
of cucumbers will greatly injure the flavour of me-
lons that grow near them ; and it is reasonable to
suppose that fruits, while forming on the trees, are
liable in like manner to suffer deterioration. The
result of the following experiment would seem to
strengthen the above conjecture. The experiment,
it is said, has in numerous instances succeeded, with-
out a single failure. In an orchard, containing a great
variety of apple trees, bearing sweet, and some
very acrid fruit, and others partaking of both these
properties, in the vernal season, when the trees
are in full blossom, the pollen (or impregnating
dust) was taken from one tree, (for example, where
the fruit is very sweet,) and deposited on the flow-
ers of a particular branch of another tree, whose

22 CULTURE' AND MANAGEMENT

fruit is extremely acrid. The apples of that par-
ticular branch were found to combine these two
properties for that season ; and by this simple pro-
cess, the experimenter asserts, he can easily provide
himself with apples, for that season, perfectly to
his taste, which he considers a much more expedi-
tious and equally as certain a process as that of
grafting.

An account of a singular apple tree, producing fruit of opposite
qualities ; a part of the same apple being frequently sour, and
the other sweet : in a letter from the reverend Peter Whitney,
published in the memoirs of the American academy of arts and
sciences, vol. i.

" THERE is now growing, in an orchard lately
belonging to my honoured father, the reverend
Aaron Whitney, of Petersham, deceased, an apple
free very singular with respect to its fruit. The
apples are fair, and when fully ripe, of a yellow
colour, but evidently of different tastes — sour and
sweet. The part which is sour is not very tart,
nor the other very sweet. Two apples, growing
side by side on the same limb, will be often of
these different tastes; the one all sour, and the
other all sweet. And, which is more remarkable,
the same apple will frequently be sour one side,
end, or part, and the other sweet, and that not in
any order or uniformity ; nor is there any difference
in the appearance of one part from the other.
And as to the quantity, some have more of the acid
and less of the sweet, and so vice versa. Neither
are the apples, so different in their tastes, peculiar
to any particular branches, but are found promis-
cuously, on every branch of the tree. The tree
stands almost in the midst of a large orchard, in a
rich and strong soil, and was transplanted there
forty years ago. There is no appearance of the
trunk, or any of the branches, having been engraft-
ed or inoculated. It was a number of years, after
it had borne fruit, before these different tastes

OP FRUIT TREES. 23

were noticed ; but, since they were first discover-
ed, which is about twenty years, there has been,
constantly, the same variety in the apples. For
the truth oi'what I have asserted, I can appeal to
many persons of distinction, and of nice tastes, who
have travelled a great distance to view the tree,
and taste the fruit ; but to investigate the cause of
an effect, so much out of the common course of na-
ture, must, I think, be attended with difficulty.
The only solution that I can conceive is, that the
corcula, or hearts of two seeds, the one from a
sour, the other from a sweet apple, might so in-
corporate in the ground as to produce but one
plant ; or that farina from blossoms of those oppo-
site qualities, might pass into and impregnate the
same seed. If you should think the account I have
given you of this singular apple tree will be ac-
ceptable to the American academy, please to com-
municate it.

" I am, &c. PETER WHITNEY."

The above singular phenomenon may now be
solved, since it is ascertained that the flowers may
be impregnated by the pollen from other trees,
and fruit of various qualities is thus obtained. The
tree, described by the reverend gentleman, stood
" almost in the middle of a large orchard." Will
it be deemed an extravagant conjecture, that this
tree had acquired a peculiar attachment, or attrac-
tive power, by which this curious kind of fecundity
was effected ?

ENGRAFTED 'FRUITS NOT PERMANENT.

Mr. Bucknal, an ingenious English writer, has
favoured the publick with some highly valuable
and interesting observations on the subject of en-
grafted fruit trees, of which the following is an ab-
itract, from Dom. Ency. Mease's edit. vol. v. p. 192.

.24 CULTURE AND MANAGEMENT

Engrafted fruits, Mr. Bucknal asserts, are not
permanent. Every one, of the least reflection,
must see that there is an essential difference be-
tween the power and energy of a seedling plant and
the tree which is to be raised from cuttings or
elongations. The seedling, is endued with the ener-
gies of nature, while the graft, or scion, is nothing
more than a regular elongation, carried, perhaps,
through the several repeatings of the same varie-
ty; whereas the seed, from having been placed in
the earth, germinates, and becomes a new plant,
whenever nature permits like to produce like in
vegetation. Engrafted fruits are doomed by na-
ture to continue for a time, and then gradually de-
cline, till at last the variety is totally lost, and soon
forgotten, unless recorded by tradition, or in old
publications. From the attention lately paid to
the culture of engrafted fruits, we are now enabled
to continue a supposed happily acquired tree, for a
much longer duration, than if such variety had
been left in the state of unassisted nature ; per-
haps a duration as long again, or something more.
But there is no direct permanency, because the
kernels, within the fruit, which are the seed of the
plants for forming the next generation of trees, will
not produce their like. They may do so, acciden-
tally ; but nothing more can be depended on. For
example, suppose we take ten kernels, or pips, of
any apple raised on an engrafted stock : sow them,
and tney will produce ten different varieties, no
two of which will be alike, nor will either of them
closely resemble the fruit from which the seeds
were collected. The leaves also, of those trees
raised from the same primogeneous or parent
stock, will not actually be a copy of the leaves of
any one of the varieties or family, to which each is
connected by a vegetable consanguinity. In choos-
ing the seed, that apple is likely to produce the

OF FRUIT TREES. 25

clearest and finest plants, whose kernels are firm,
large, and well ripened. The size of the fruit is
not to be regarded; for large apples do not al-
ways ripen well, or rather, for cider, the small
fruits are generally preferred, for making the
strongest and highest-flavoured liquor. Should no
valuable apples be raised from this process, the
seedlings will make excellent stocks to engraft
upon. In attempting to acquire new varieties, all
the young plants, from the bed of apple quick,
whose appearance is in the least degree promising,
should be selected and planted together, at such a
distance, as to allow each to produce its fruit,
which will happen in about from twelve to fifteen
or eighteen years, though Mr. Knight had two
plants bearing fruit at six, and one at five years.
Mr. Bucknal mentions one variety of apple, within
his knowledge, which he supposes to be one hun-
dred and forty years old ; and a pear tree, supposed
to be two hundred years old. It is an undoubted
fact, and worthy of observation, that all the dif-
ferent trees, of the same variety, have a wonderful
tendency to similarity of appearance among them-
selves ; and that the parent stock, and all engrafted
from it, have a greater resemblance to each other,
than can be found in any part of the animal crea-
tion ; and this habit does not vary to any extent of
age. Whatever is said here respecting the apple,
is equally applicable to the pear tree. Some
years ago, from due investigation and thorough
conviction, Mr. B. propagated the principle, that all
the grafts, taken from" the first tree or parent
stock, or any of the descendants, will for some gene-
rations thrive ; but when this first stock shall, by
mere diwt of old age, fall into actual decay, a
nihility of vegetation, the descendants, however
young, or in whatever situation they may be, will
gradually decline ; and, from that time, it would be
imprudent, in point of profit, to attempt propagat-
4

26 CULTURE AND MANAGEMENT

ing that variety from any of them. This is the dog-
ma which must be received as undoubtedly true.
From the time the kernel germinates for apple
quick, should the plant be disposed to form a valua-
ble variety, there will appear a regular progres-
sive change or improvement in the organization
of the leaves, until that variety has stood and
grown sufficient to blossom and come to full bear-
ing; that is, from the state of infancy to maturity ;
and it is this and other circumstances, by which the
inquisitive eye is enabled to form the selection,
among those appearing likely to become valuable
fruits. But from that time, the new variety, or se-
lect plant, being compared with all the engraftments
•which may be taken from it, or any of them, these
shall show a most undeviating sameness among them-
selves. The different varieties of fruit are easily
distinguished from each other by many particulars ;
not only their general fertility, and the form, size,
shape, and flavour of the fruit, but also the manner
of the growth of the tree, the thickness and pro-
portion of the twigs, their shooting from the parent
stem, the form, colour, and consistence of the leaf,
and many other circumstances by which the varie-
ty can be identified; and were it possible to engraft
each variety upon the same stock, they would still
retain their discriminating qualities with the most
undeviating certainty. Further, if twenty different
varieties were placed together, so that each could
receive its nurture from the same stem, they would
gradually die off in actual succession, according to
the age or state of health of the respective variety
at the time the scions were placed in the stock;
and a discriminating eye, used to the business, would
nearly be able to foretell the order in which each
scion would actually decline. Should it also hap-
pen that two or three suckers, from the wilding
stock, had been permitted to grow among the twen-
ty grafts, such suckers, or wilding shoots, would

OF FRUIT TREES. 27

continue, and make a tree after all the rest are gone.
A further consequence would result from the ex-
periment. Among such a number of varieties, each
of the free growers would starve the delicate, and
drive them out of existence only so much the soon-
er. It must be observed, that this supposed stem
is the foster parent to the twenty scions, and real
parent to the suckers ; and those least conversant
with engrafted fruits know the advantage acquired
by this circumstance. By an experiment, says Mr
B., we have had in hand for five years, it will ap-
pear, that the roots and stem of a large tree, after
the first set of scions are exhausted or worn out,
may carry another set for many years ; and we sus-
pect a third set, provided engrafting is properly
done, and the engrafter chooses a new variety. To
express the concluding sentiments of Mr. B. in a few
words, he maintains, that the different varieties of
the apple will, after a certain time, decline and ac-
tually die away, and each variety, or all of the same
stem* or family, will lose their existence in vegeta-
tion ; yet, after the debility of age has actually taken
possession of any variety, and the vital principle is
nearly exhausted, a superiourcare and warmth will
still keep the variety in existence some time longer.
This, he observes, is an abstruse subject, very little
understood, and requiring at first some degree of
faith, observation, and perseverance. Mr. B. is
fully convinced that we have the power of multi-
plying a single variety, to whatever number we
please ; and although these trees may amount to
millions, yet, on the death of the primogeneous or
parent stock, merely from old agje or nihility of
growth, each individual shall decline, in whatever
country they may be, or however endued with youth
and health. Nothing sublunary, which possesses
either animal or vegetable life, is exempt from age
and death. To exemplify this point more intelligi-
bly, let it be supposed that the Baldwin apple is a

CULTURE AND MANAGEMENT

new variety produced from the seed. This, ac the
original stock, may continue to live one hundred
years. A scion, taken from it when ten years old,
may live ninety years ; another, taken ten years af-
ter, may enjoy a duration of "eighty years ; and so
progressively. At the expiration of one hundred
years, the original stock, and all derivatives from it,
will become extinct.

METHOD OF FORCING FRUIT TREES TO BLOSSOM AND
BEAR FRUIT.

With a sharp knife, cut a ring round the limb or
small branch which you wish should bear, near the
stem or large bough where it is joined ; let this ring
or cut penetrate to the wood. A quarter of an
inch from this cut, make a second like the first, en-
circling the branch like a ring a quarter of an inch
broad between the two cuts. The bark, between
these two cuts, must be removed, clean down to the
wood ; even the fine inner bark, which lies immedi-
ately upon the wood, must be scraped away, until
the bare naked wood appears, white and smooth,
so that no connexion whatever remains between
the two parts of the bark. This barking, or gird-
ling, must be made at the precise time when, in all
nature, the buds are strongly swelling, or about
breaking out into blossoms. In the same year a
callus is formed at the edges of the ring, on both
sides, and the connexion of the bark is again restor-
ed, without any detriment to the tree or the branch
operated upon. By this simple operation, the fol-
lowing advantages will be obtained : 1. Every
young tree, of which you do not know the sort, is
compelled to show its fruit, and decide sooner whe-
ther it may remain in its present state, or requires
to be grafted. 2. You may thereby, with certain-
ty, get fruit of a good sort, and reject the more or-
dinary. The branches so operated upon, are hung

OF FRUIT TREES. 29

full of fruit, while others, that are not ringed, often
have none or very little on them. This effect is
explained from the theory of the motion of the sap.
As this ascends in the wood and descends in the bark,
the above operation will not prevent the sap rising
into the upper part of the branch, but it will pre-
vent its descending below this cut, by which means
it will be retained in and distributed through the
upper part of the branch in a greater portion than
it could otherwise be, and the branch and fruit will
both increase in size much more than those that
are not thus treated. The twisting of a wire or
tying a strong thread round a branch has been often
recommended as a means of making it bear fruit.
In this case, as in ringing the bark, the descent of
the sap in the bark must be impeded above the
ligature, and more nutritive matter is consequently
retained, and applied to the expanding parts. The
wire or ligature may remain in the bark. Mr.
Knight's theory, on the motion of sap in trees, is
"that the sap is absorbed from the soil by the bark
of the roots, and carried upward by the alburnum
of the root, trunk and branches; that it passes
through the central vessels into the succulent mat-
ter of the annual shoots, the leaf-stalk and leaf;
and that it is returned to the bark through certain
vessels of the leaf-stalk, and descending through the
bark, contributes to the process of forming the
wood. A writer in the American Farmer says, he
tried the experiment of ringing some apple, peach,
pear, and quince trees on small limbs, say from an
inch to an inch and a quarter in diameter. The
result was, the apples, peaches, and pears were dou-
ble the size on those branches, than on any other
part of the trees : in the quinces there was no dif-
ference. One peach, the heath, measured, on a
ringed limb, in circumference 111 inches round, and
1H inches round the ends, and weighed 15 ounces.

30 CULTURE AND MANAGEMENT

The limbs above the ring have grown much larger
than below it.

NURSERY.

It has been a received opinion, that the soil for
a nursery should not be made rich, as the plants,
when removed to a more fertile soil, will flourish
more luxuriantly ; but later observation has decided
that the reverse of this will be found correct. There
is a close analogy between vegetable and animal
life; and it is a dictate of nature that both require a
full supply of nutriment from their earliest existence.
It would be absurd to suppose that the tender roots
of young seedlings are capable of drawing sufficient
nutriment from a rank, barren, and uncultivated soil,
and those that are barely supported, or nearly starv-
ed at first, will never afterwards become vigorous,
stately and handsome, though surrounded by the
richest mould. Repeated experiments have prov-
ed that a strong and vigorous plant, that has grown
up quickly, and arrived at a considerable magnitude
in a short time, never fails to grow better after
transplanting, than another of the same size that is
older and stinted in its growth. Where the soil is
poor and lean, trees, in every stage of growth, are
observed to be languid, weak, and stinted; while
those reared in a good mellow soil always assume a
free growth, and advance with strength and vigour.
It is evident, therefore, that the ground to be occu-
pied for a fruit nursery, requires to be made rich
and fertile. The soil should also be deep, well
pulverized, and cleared of all roots and weeds. The
seeds may be sown either in autumn or in April,
and in one year after, the young plants may be taken
up and replanted in the nursury. It is important
that the situation be such as to admit of a free cir-
culation of air, and open to the sun, that the plants
may be preserved in a healthy condition. Plants

OP FRUIT TREES. 31

reared in a confined and shaded situation in a
large town, and removed to an open exposure in the
country, will long continue in a debilitated condition ;
like a puny city invalid, their growth will be great-
ly impeded, and many years will elapse before they
attain to a state of vigour, health, and hardihood.

From the observations in the preceding pages, it
is obviously important, that the seed, to be planted
in nurseries, should be selected from fruit of a su-
periour quality. John Kenrick, esquire, of New-
ton, Massachusetts, has, however, adopted the
following method. Take the pumice from late-
made cider, separate the seeds by means of a rid-
dle sieve, mix them with a quantity of rich loam
sifted fine ; put this into al)ox and expose it to the
weather during winter. In April, the earth and
seeds are put into a basket, and washed until the
seeds are separated, when they are planted in a
naturally rich soil, thoroughly pulverized, and well
prepared with rotten manure and leached lashes.
The seeds are planted in straight, parallel rows,
three feet apart, and about two inches deep; the
plants, if too thick, may be thinned to about six
inches apart, by pulling up the feeblest. The plants
should be kept clear of weeds, annually manured,
and properly pruned. Young trees should be ef-
fectually secured from sheep and horned cattle, in
every stage of their growth.

In Marshall's Rural Economy it is directed, that
the seedling plants, when taken from the seed bed,
be sorted agreeably to the strength of their roots,
that they may rise evenly together. The tap, or
large bottom root, should be taken off, and the
longer side rootlets should be shortened. The
young plants should then be set in rows, three
feet apart, and from fifteen to eighteen inches asun-
der, in the rows ; care being taken not to cramp
the roots, but to bed them evenly and horizontally
among; the mould. In strictness of management,

32 CULTURE AND MANAGEMENT

they ought, two years previous to their being trans-
ferred to the orchard, to be retransplanted into
unmanured double dug ground, four feet every way
apart, in order that the feeding fibres may be
brought so near the stem, that they may be re-
moved with it into the orchard, instead of being,
as they generally are, left behind in the nursery,
Hence, in this second transplanting, as in the first,
the branches of the root should not be left too long,
but ought to be shortened in such a manner as to
induce them to form a regular globular root, suffi-
ciently small to be removed with their plants, yet
sufficiently large to give it firmness and vigour in
the plantation. It is reported, that the agricultural
society of Nova Scotia has found, by experience,
that apple trees, raised from seeds, if transplanted
from the seed bed, in time, (having the tap root
cut off,) may be rendered fit for grafting one or
two seasons earlier than if left in the place where
the seeds were sown. While in the nursery bed,
the young plants require to be frequently hoed; the
earth should be kept loose, and entirely free from
weeds ; and, in a very dry season, they should be
occasionally watered. When two years old, they
will be in a proper condition to receive the scions,
or buds, which are intended for them, as the ope-
ration is then more easy and certain than when the
stocks are older.

ENGRAFTING.

The art of engrafting has not, it is believed, been
traced to its origin. In a treatise, published by
Parkinson, in 1629, both grafting and inoculating
are mentioned, but the period when the practice
commenced has not been ascertained. The great
utility and advantage of the art is, however, uni-
versally understood. According to Mr. Yates,
(letter published in Forsyth's treatise,) the art was

OF FRUIT TREES. 33

introduced 'into America by Mr. Prince, a native of
New- York, who established a nursery in its neigh-
bourhood about sixty years ago. Fruit trees, which
are grafted or inoculated, come into a bearing state
several years sooner than those produced from
seed ; besides, grafted or inoculated trees invaria-
bly produce the same kind of fruit as the parent
tree from which the scion or bud is taken, while
that from seedling trees is liable to sport in endless
varieties. In the choice of scions for grafting, the
first essential requisite is, that they are of the same
genus and natural family with the stock which is to
become their foster parent, and which is to afford
them future nourishment and support. The apple
cannot be advantageously engrafted on a pear stock,
nor will a pear succeed well on an apple stock: for,
although it may flourish and bear fruit for a few
years, it will never prove a profitable tree, and will
decline and decay sooner than others. Scions from
a winter apple tree should not be grafted on a sum-
mer apple stock, because the sap in the summer
stock is liable to decline and diminish before the
winter fruit has become fully ripe. In the memoirs
of the American academy of arts and sciences,
volume i, page 388, is a communication from the
late honourable B. Lincoln, relative to the engraft-
ing of fruit trees, &c. in which he says, "I had
observed, for a number of years, an apple tree in
my orchard, the natural fruit of which was early,
having been grafted with a winter scion, producing
fruit very like in appearance to the fruit produced
by the tree whence the scion was taken, but desti-
tute of those qualities inherent in that fruit, and
necessary to its keeping through the winter. This
led me to call in question the propriety of grafting
winter fruit on a summer stock," &c. A pear is
occasionally engrafted on a quince, for the purpose
of dwarf trees, but it is of smaller growth, and less
vigorous and durable than if nourished by its more

i

34 CULTURE AND MANAGEMENT

natural parent. It is next important, that scions
be taken from trees that have attained to the ma-
turity of full bearing. Perhaps cultivators, in gene-
ral, are not apprized of the fact, that, if a scion be
taken from a seedling tree of one or two years old,
it will retain the character and undergo the same
annual change as the seedling tree itself, whatever
be the age of the stock into which it is inserted ;
and that it will remain unproductive of fruit, until
the seedling tree has acquired its proper age and
maturity. It is strongly to be suspected, that nur-
sery men, either from ignorance or indifference,
have disregarded this circumstance, and imposed
upon purchasers trees of this description, by which
their just expectations have been disappointed.
Scions are directed to be cut in March, before the
buds begin to swell ; and in order to preserve them
in good condition for grafting, they must be placed,
with their lower ends in the ground, in some dry
part of the cellar, till wanted. But some expe-
rienced operators prefer cutting their scions as near
the time they are to be employed as may be con-
venient. Scions should always be taken from the
extremities of the most thrifty and best bearing
trees, and of the last year's growth, except only
just enough of the growth of the year before to
fix in the earth, to preserve them moist until they
are to be used. In the Edinburgh encyclopedia it
is advised to cut the scions several weeks before
the season for grafting arrives ; the reason is, that
experience has shown, that grafting may most suc-
cessfully be performed, by allowing the stock to
have some advantage over the graft in forwardness
of vegetation. It is desirable, that the sap of the
stock should be in brisk motion at the time of
grafting ; but by this time, the buds of the scion,
if left on the tree, would be equally advanced ;
whereas the scions, being gathered early, the buds
are kept back, and ready only to swell out, when the

OF FRUIT TREES. 35

graft is placed on the stock. The selecting proper
scions, the writer observes, is a matter of the great-
est importance, if we wish to enjoy the full advan-
tage which may be derived from grafting. They
should be taken from a healthy tree in full bearing,
and from the outer side of the horizontal branches
of such a tree, where the wood has freely enjoyed
the benefit of sun and air. If the tree be in a lux-
uriant state, the grafts are very properly taken from
the extremities of bearing branches ; but if it be
in a debilitated condition, the most healthy shoots
in the centre of the tree should be employed.
The extremity of the scion should be cut off, leaving
four or five eyes or buds, as the middle part affords
the best graft. The most proper season for grafting,
in our climate, is from about the twentieth of March,
to the twentieth of May, though the operation has
succeeded well, as late as the tenth of June, provid-
ed the scions have been properly preserved. Prac-
tical gardeners, it is said, concur in stating, that the
nature of fruit is, to a certain extent, affected by
the nature of the stock. Crab stocks, for example,
cause apples to be firmer, to keep longer, and to
have a sharper flavour. Mr. S. Cooper, of New-
Jersey, expresses himself as follows, on this subject :
(Dorn. Ency. Mease's edit.) " I have, in numerous
instances, seen the stock have great influence on the
fruit grafted thereon, in respect to bearing, size,
and flavour, and also on the durability of the tree,
particularly in the instance of a number of Vande-
vere apple trees ; the fruit of which was so subject
to the bitter rot as to be of little use. They were
engrafted fifty years ago, and ever since those of
them having tops cornposedof several different kinds,
though they continue to be more productive of fruit
than any others in my orchard, yet are subject to the
bitter rot, the original and well known affection of
the fruit of the primitive stock. I have had frequent
opportunities of observing the same circumstance, in

36 CULTURE AND MANAGEMENT

consequence of receiving many scions from my friends,
which, after bearing, I engrafted, and the succeeding
fruit uniformly partook, in some degree, of the quali-
ties of the former, even in their disposition to bear
annually or biennally." Mr. C. has ascertained the
fact that early and late apples, by being grafted on
the same tree, improved in size and flavour more
than if but one kind grew on a tree. It should be
observed, as a rule, never to employ suckers from
old trees as stocks for grafts, or buds, as they have
a constant tendency to generate suckers, and there-
by injure the growth of the trees.

MODES OF GRAFTING.

The mode of performing this operation is varied,
according to the size and situation of the stock to be
employed. The small stocks in the nursery, if of
such kind as produce an erect strong stem, are usual-
ly grafted within or near the surface of the earth,
in which case, the mould is brought round them in
the form of a little hillock, and nothing more is re-
quired. When the stock is naturally inclined to
branch out horizontally, the preferable mode is to
insert the bud or graft high enough to form a hand-
some head or top. In this mode of operating, it is
necessary to employ some kind of composition or
covering in order to secure from injury by the
weather, or influence of the sun. The following is
commonly used : A quantity of clay or stiff loam is
to be worked fine and mixed with some chopped
hay or coarse horse-dung. It should be prepared a
day or two before hand, and be beat up with a little
water as needed. This should be applied closely
round the parts in the form of a collar, or ball, ta-
pering at both ends, the upper end being applied
closely to the graft, and the under to the stock. A
good substitute for the above is a composition of
turpentine, bees-wax and rosin melted together; if

OF FRUIT TREES:

37

it prove too hard, it may be softened with a little
hog's lard or tallow. This may be applied with a
brush while warm, but not too hot. A common
sod, applied with the grass side out, is often em-
ployed, and is found to answer every purpose. There
are several different methods of performing the
operation of grafting, in all which, it should be a
general rule to adjust the inner bark of the stock
and of the scion in close contact, and to confine them
precisely in that situation. If this be accurately
effected, all species of grafting will prove successful.
In that method which is usually called whip-graft-
ing,or tongue-grafting, the top of the stock and the
extremity of the graft should be nearly of equal di-
ameter. They are both to be sloped of a full inch
or more, and then tied closely together. This me-
thod may be much improved, by performing what
gardeners call tongueing or lipping; that is, by mak-
ing an incision in the bare part of the stock, down-
wards, and a corresponding slit in the scion, upwards;
after which they are to be carefully joined together,
so that the barks of both may meet in every part,
when a bandage of bass wood is to be tied round
the scion, to prevent it from being displaced; and
the whole is to be covered over with the composi-
tion. When the stocks to be grafted upon are from
one to two or more inches in diameter, as branches
of trees, cleft-grafting is generally employed. The
head of the stock or branch being carefully cut off
in a sloping direction, a perpendicular cleft or slit is
to be made, about two inches deep, with a knife or
chisel, towards the back of the slope, into which a
wedge is to be driven, in order to keep it open for
the admission of the scion. The latter must now
be cut in a perpendicular direction, and in the form
of a wedge, so as to fit the incision in the stock. As
soon as it is prepared, it should be placed in the
cleft in such manner that the inner bark of both the
stock and scion mar meet exactly together. It ii

38

CULTURE AND MANAGEMENT

then to be tied with a ligature of bass, and clayed
over, as is practised in whip-grafting, three or four
eyes being left in the scion uncovered. It should
be observed, that in making the cleft in the stock,
care should be taken not to injure the pith, the sci-
ons being inserted in the sap wood of the stock or
branch. Old stocks may be grafted in the bark,
called crown-grafting, but this cannot be practised
successfully till the sap be in full motion, that the
bark may be easily raised from the wood. The
head of the stock or thick branch is cut off hori-
zontally ; a perpendicular slit is made in the bark,
as in budding ; a narrow ivory folder is thrust down
between the wood and the bark, in the places where
the grafts are to be inserted. The graft is cut, at
the distance of an inch and a half from its extremi-
ty, circularly through the bark, not deeper than
the bark on one side, but fully half way through or
beyond the pith on the other. The grafts being
pointed, and a shoulder left to rest on the bark of
the stock, they are inserted into the openings, and
either three or four grafts are employed, according
to the size of the crown. Side-grafting is some-
times employed for supplying vacancies on the lower
parts of full-grown fruit trees. The bark arid a
little of the wood are sloped off for the space of an
inch and a half, or two inches ; a slit is then made
downwards, and a graft is cut to fit the part, with
a tongue for the slit ; the parts, being properly
joined, are tied close and clayed over. When stocks
cannot readily be procured, root-grafting may be
successfully employed. A piece of the root of a
tree of the same genus, well furnished with fibres,
is selected, and a graft placed on it, tied and clayed
in the ordinary way. Thus united, they are set
with care in a trench in the ground, the joining be-
ing covered, but the top of the graft being left two
inches above ground.

OP FRUIT TREES. 39

" The following new mode of grafting," says Dr.
Mease, (Dom. Ency.) " the late Mr. A. C. Du Plaine
informed the editor, was long kept a secret in
France. A limb of willow, three or four inches
thick, was buried in a trench deep enough to re-
ceive it, and at the distance of every four or five
inches, holes were bored, into which grafts were
inserted, care being taken to make the bark of the
graft, and the limb into which it was inserted touch ;
the lower part of the graft was pointed and the
bark shaved off. The limb and the grafts were
then covered with earth and kept moist, and about
two inches of the latter left above the surface. In
process of time the limb rotted, and the grafts took
root. The different grafts were then dug up and
transplanted." In the same valuable publication,
Dr. Mease has communicated an account of the
mode of Mr. William Fairman, of " extreme-branch
grafting" upon old decayed trees, " which promises
to be of a very great acquisition to those who take
pleasure in cultivating fruit." The process is as
follows: "Cut away all spray wood, and make the
tree a perfect skeleton, leaving all the healthy
limbs ; then clean the branches, and cut the top of
each off, where it would measure in circumference
from the size of a shilling to about that of a crown
piece. Some of the branches must of course be
taken off where they are a little larger, and some
smaller, to preserve the canopy or head of the tree ;
and it will be necessary to take out the branches
which cross others, and observe the arms are left
to fork off, so that no considerable opening is to be
perceived when you stand under the tree, but that
they may represent a uniform head. When pre-
paring the tree, leave the branches sufficiently long
to allow of two or three inches to be taken off by
the saw, that all the splintered parts may be re-
moved. The tree being thus prepared, put in one
or two grafts at the extremity of each branch, and

*

40 CULTURE AND MANAGEMENT

put on the cement or composition, and tie with bass?
or soft strings. Sever the shoots or suckers from
the tree until the succeeding spring. To make good
the deficiency in case some grafts do not succeed,
additional grafts may be inserted in the sides of the
branches, or where they are wanted to form the
tree into a handsome shape."
!

BUDDING, OR INOCULATING.

By the process of budding, we obtain the same
result as in grafting; with this difference, however,
the bud being a shoot in embryo, grafted trees
usually produce fruit two seasons earlier than bud-
ded trees. Each bud may be considered a distinct
being, which will form a plant retaining precisely
the peculiarities of the parent stock; and five or
six species of fruit may be budded on one tree,
which, when attained to the maturity of bearing-
fruit, exhibit a singular and beautiful spectacle.
Buds are formed at the bases of the foot stalks of
the leaves, and are of two kinds, those which bear
leaves, and those which bear flowers. The leaf
buds are small, long, and pointed ; the flower buds
are thick, short, and round. Both- leaves and flow-
ers are sometimes produced by the same bud, and
they are generally employed, in budding, without
distinction ; but the bud should always be of the
same genus with the tree or branch, which is to
receive it. The blossom buds are formed by the
first sap between April and June, and are filled
by the second sap between July and October.
The proper season for budding, is from the begin-
ning of July to the end of August, at which period
the buds for next year are completely formed in
the axilla of the leaf of the* present year, and they
are known to be ready, from their easily parting
from the wood. The buds preferred, are the
shortest observed on the middle of a young shoot,

OF FRUIT TREES. 41

on the outside of a healthy arid fruitful tree ; on no
account should an immature tree, or a bad bearer,
be resorted to for buds. For gathering the shoots
containing the buds, a cloudy day, or an early or
late hour, is chosen, it being thought that shoots,
gathered in full sunshine, perspire so much as to
drain the moisture from the buds. The buds
should be used as soon after being gathered as pos-
sible, and the whole operation should be quickly
performed. In taking off the bud from the twig,
the knife is inserted about half an inch above it,
and a thin slice of the bark, and wood along with
it, taken off, bringing out the knife about an inch
and a half below the bud. This lower part is af-
terwards shortened and dressed, and the leaf is cut
off, the stalk being left about half an inch long.
Perhaps it is better to insert the knife three quar-
ters of an inch below the bud, and to cut upwards ;
at least, this mode is practised in the Scottish nur-
series. The portion of wood is then taken out by
raising it from the bark, and pulling it downwards
or upwards, according as the cut has been made
from above or below. If the extraction of the
wood occasion a hole at the bud, that bud is spoilt,
and another must be prepared in its stead; as gar-
deners speak, the root of the bud has gone with
the wood, instead of remaining with the bark.
For the performance of the operation, provide a
sharp budding-knife, with a flat thin haft, of ivory,
suitable to open the bark of the stock for the ad-
mission of the bud, and also with a quantity of bass
strings, or shreds of Russian mats, or woollen yarn,
to bind round it when inserted. On a smooth part
of the bark of the stock a transverse section is now
made through the bark down to the wood ; from
this is made a longitudinal cut downward, about an
inch and a half long, so that the incision may some-
what resemble a Roman T: by means of the flat
ivory haft of the budding-knife the bark is raised
6

42 CULTURE AND MANAGEMENT

a little on each side of the longitudinal incision, so
as to receive the bud. The prepared bud is
placed in the upper part of the incision so made,
and drawn downwards ; the upper part is then cut
off transversely, and the bud pushed upwards till
the bark of the bud and of the stock join together.
It is retained in this situation by means of tying
with strands of bass, matting, or woollen yarn, ap-
plied in such manner as to defend the whole from
the air and sun, but leaving the leaf stalk, and the
projecting part of the bark, uncovered. In about
a month after the operation, the tying is slacken-
ed ; buds, that have taken, appear s\velled, and the
foot stalk of the old leaf falls off on being slightly
touched. All shoots that spring below the budded
part are carefully cut off. The head of the stock
is not removed till the following March ; after this,
the bud grows vigorously, and, in the course of the
summer, makes a considerable shoot. Against the
next spring, the shoot is headed down in the man-
ner of young grafted trees.

According to the improved mode of Mr. Knight,
the operation of budding is thus performed. In
the month of June, when the buds are in a proper
state, the operation is performed by employing
two distinct ligatures to hold the buds in their
places ; one ligature is first placed above the bud
inserted, and upon the transverse section through
the bark ; the other, the only office of which is
to secure the bud, is applied in the usual way; as
soon as the buds have attached themselves, the
lower ligatures are taken off, but the others are
suffered to remain. The passage of the sap up-
wards, is, in consequence, much obstructed, and the
inserted buds begin to vegetate strongly, in July;
when these afford shoots about four inches long,
the upper ligatures are taken off to permit the ex-
cess of sap to pass on ; the wood ripens well, and
affords blossoms, sometimes, for the succeeding

OF FRUIT TREES. 43

spring. It will be perceived, that instead of the
usual mode of budding, after the commencement of
the autumnal flow of sap, and keeping the bud
without shooting until the following spring, when
the top of the stock is cut off, this improved mode
gains a season in point of maturity, if not of growth,
and has the effect of grafting the preceding spring,
in all cases where the bud sprouts in proper time
to form a strong shoot, capable of sustaining, with-
out injury, the frost of the ensuing winter.

ANOTHER METHOD OF BUDDING.

The common method of budding fruit trees, is,
by cutting crosswise into the bark of the stem, and
making a perpendicular cut from thence down"
wards : the bud is then made to descend to the po-
sition intended for it. The reverse of this ought
to happen ; the perpendicular cut should rise up-
wards. This last method rarely fails of success.
The reason is derived from the fact, that the sap
descends by the bark, instead of rising ; whence the
bud, if placed above the transverse cut, receives
abundance of sap, which it loses, if placed below it.
The incision, which is to receive the bud, should
resemble the capital, inverted, thus, j,, and the
barks should be adjusted accordingly. It is assert-
ed by Mr. Forsyth, that whenever an incision is
made for budding, or grafting, the parts about the
incision are very liable to be affected with the
canker. As a preventive and curative remedy, he
strongly recommends, as soon as the incision is
made, and the bud or graft inserted, to rub in with
the finger or brush, some of his composition, before
the bass strings are tied on ; then cover the bass
strings all over with the composition, as thick
as it can be laid on with a brush ; and this, he
thinks, is preferable to clay. It should be ob-
served as a rule, not to slacken, too soon, the bass

44 CULTURE AND MANAGEMENT

strings, which are wrapped round the bud ; and if
the bark of the stock is found spreading open, the
ligature must be carefully tightened, and suffered
to remain some time longer. Mr. Yates, of Alba-
ny, says, that to satisfy his curiosity, he made the
experiment of budding in the spring, when the sap
juice is in full motion, and found it to succeed ; but
the insertion of the bud is more difficult than to do
it in the summer season. A tree thus inoculated,
will bear fruit one year sooner than one budded in
the next summer season, and as soon as one budded
the summer preceding.

NURSERY PRUNING.

Young trees properly pruned in the nursery, will,
it is said, come to bearing sooner, and continue in
vigour for nearly double the common time. All
superfluous or rambling branches should be taken
off annually, and only three or four leading shoots
be left to every head. Thus managed, the trees
will not require to be lopped for a considerable
time ; and as they will have no wounds open in the
year when transplanted, their growth will be great-
ly promoted. The more the range of branches
shoots circularly, inclining upwards, the more equal-
ly will the sap be distributed, and th£ better the tree
bear. Mr. Cooper, a very intelligent cultivator, re-
marks, that the side shoots should not be cut close
to the stem, as the whole growth is thereby forced
to the top, which becomes so weighty as to bend
and spoil the tree. A better method is, to cut the
ends of the side shoots so as to keep the tree in a
spiral form, which will encourage the growth of the
trunk, until it acquires strength to support a good
top. The side shoots may then be cut close. In
forming the top, Mr. C. has found it necessary to
lighten the east and northeast sides, as fruit trees
generally incline that way; and to encourage the

OF FRUIT TREES. 45

branches on the opposite quarters, to keep the sun
from the trunk ; otherwise, the rays of that lumina-
ry, when striking at nearly right angles, will kill the
bark, bring on canker, and ruin the tree. In Mar-
shal's Rural Economy, we have the following di-
rections. In pruning the plants, the leading shoot
should be particularly attended to. If it shoot
double, the weaker of the contending branches
should be taken off. If the leader be lost and not
easily recoverable, the plant should be cut down to
within a hand's breadth of the soil, and a fresh stem
trained. Next to the leader, the stem boughs re-
quire attention. The undermost boughs should be
taken off by degrees ; going over the plants every
winter; always cautiously preserving sufficient heads
to draw up the sap, thereby giving strength to the
stems, and vigour to the roots and branches ; not
trimming them up to naked stems, as is the common
practice, thereby drawing them up prematurely tali
and feeble in the lower part of the stems. T he
thickness of the stem ought to be in proportion to
its height ; a tall stock therefore requires to remain
longer in the nursery than a low one. We have
the respectable authority of Mr. T. Pickering, that
such trees as are tall should be cut down close to
the ground, to prevent their being shaken by the
wind, and to promote their growth. It may seem
strange, he observes, to advise the cutting down a
tall, well-grown plant, yet it is necessary ; for the
roots are always hurt and shortened by the remov-
al ; it is impossible for those that remain, to nourish
the same body ; this is the reason we so often find
our trees dead at top and hide-bound. Should my
directions, he says, be followed, which are from
thirty years experience, such vigorous shoots will
spring up, as will in ten years become much larger
4rees than if they had stood uncut for forty years ;
and the bark and every appearance of the tree will
be like one from the seed, and much trouble will be

46 CULTURE AND MANAGEMENT

saved in staking, to prevent their ruin from the
wind. This method has not, we believe, been very
frequently adopted, although recommended by other
cultivators beside the venerable author just cited,
the result of whose long experience, and the reasons
assigned for the practice, must be deemed satisfac-
tory. It has been stated by an English author, that
when young trees are planted out from the nursery,
as soon as they begin to break in the spring, they
are to be cut down to three or four eyes, according
to their strength, to furnish them with bearing
wood. If this were not done, they would run up in
long naked branches, and would not produce one
quarter of the fruit which they would when this is
properly performed.

ORCHARD. PLANTING AND CULTURE.

It is an object of no inconsiderable importance to
select the most eligible soil, situation and aspect for
laying out a fruit orchard. With respect to soil, it
should be of a rich loamy nature, neither too wet
or heavy, nor too light or dry. Those fertile fields
or pastures which produce abundant crops of corn,
grass, and other vegetables, will in general be found
well adapted to the growth of fruit trees. But in
all cases, the soil should be suited to the particular
kind of fruit. In Herefordshire, a celebrated cider
county, in England, it is said to be a fact well ascer-
tained, that scions from the same tree, grafted upon
similar stocks, and planted in different soils, will
produce cider of different qualities. It is also found
that the early fruits obtain the greatest perfection
in a sandy soil, and that the late fruits succeed best
when planted in a strong clay. The best cider or-
chards are on a strong clayey soil ; for it seems to
be admitted that the cider from trees in clay is
stronger, and will keep better, than cider made from
trees on a sandy soil. But again, as applicable to

OF FRUIT TREES. 47

our own country. " The choice of a proper soil
and exposure," says Dr. Mease, (Dom. Ency.) "is
not sufficiently attended to in the United States.
Mr. Riley, of Marcus Hook, whose experience in
cider is inferiour to none, assures the editor, that
apples growing in a good loose soil, produce much
more rich and generous liquor than those that grow
in a stiff clayey land." An orchard, says an English
writer, should rather be derated than low, as on a
gentle declivity open to the south and southeast,
to give free admission to the air and rays of the
sun, as well as to dry up the damp, and dissipate
fogs, in order to render the trees healthy, and give
a fine flavour to the fruit It should likewise be
well sheltered from the east, north, and westerly
winds. The blossoms of apple trees are liable to
be injured by spring frosts, when the trees are
planted in the lowest parts of a confined valley. In
the domestick encyclopedia, Dr. Mease has inserted
an excellent paper on the climate of the United
States, by colonel Tatham, from which I extract as
follows. " It is a fact that in those western parts
of the United States, which have a high exposure
to the winter's blast, the northern sides of a ridge
or mountain arrive sooner and more certainly at a
state of perfect vegetation, than the south sides,
which are laid open to the power of the sun. I
account for this phenomenon as follows : I suppose
that the southern exposure to the vehement rays
of the sun, during the infant stages of vegetation,
puts the sap in motion at too early a period of the
spring, before the season has become sufficiently
steady to afford nurture and protection to the vege-
tating plant, blossom or leaf; and when in this state,
the first efforts of vegetation are checked by the
chilling influence of cold nights, and such changeable
weather as the contest between winter and spring
is ever ready to produce, in their apparent strug-
gles to govern the season. On the contrary, the

48 CULTURE AND MANAGEMENT

northern exposures, which are not so early present-
ed to the vivifying influence of the sun, remain, as
it were, in a torpid state until the more advanced
period of the spring, when all danger of vegetation
being checked, is over." I have long entertained
the opinion, says Mr. Yates, that an orchard, expos-
ed to the north, where the ground in the spring of
the year continues longer bound by frost, which re-
tards the vegetation, would be preferable to one
bearing an easterly or southern aspect, where the
sap-juice is sooner in motion, and accelerated by
the rays of the sun. The rows of trees in an or-
chard ought to incline to a point of compass towards
the east ; because the sun will shine upon them early
in the forenoon, and thus dissipate the vapours
which arise during the vernal nights, and stint the
fruit in the earlier stages of its growth. The trees
should be arranged in uniform straight rows, as be-
ing most convenient to the husbandman, and at the
same time exhibiting the most pleasing view to the
tasteful eye. The distance in the rows or squares,
\v 11 depend on the size and form of the full grown
tree, and on various other circumstances connected
with the future intentions and views of the proprie-
tor. In every instance, however, the distance should
be such as to prevent the extreme branches from
locking into each other when attained to full matu-
rity of growth. Miller, an experienced English
horticulturalist, says, when the soil is good, the dis-
tance should be fifty or sixty feet, and where the
soil is not so good, forty feet may be sufficient.
Lawson, who wrote in 1626, observes, that in a
good soil and under proper management, apple trees
will, in forty or fifty years, spread twelve yards
on each side ; and the adjoining tree spreading
as much, gives twenty-four yards, or seventy-two
feet, and the roots will extend still further. He
therefore recommends that apple trees be set at
the distance of eighty feet from each other. The

OP FRUIT TREES, 49

advantages of thin planting are said to be : 1. The
sun refreshes every tree, the roots, body, and bran-
ches, with the blossoms and fruit, whereby the trees
are morn productive, and the fruit larger, fairer and
better flavoured. 2. The trees grow larger, and
are more healthy and durable, 3. When trees are
planted too near, the lower branches are smother-
ed for want of sun and air, the fruit is never well
flavoured, and always small. The object is fruit,
and we are not to expect that the quantity will be
in proportion to the number of trees in an orchard,
for a few trees of a large size will produce more
and better fruit, than six or eight times the number
of those which grow near and crowd one another.
Again, apples are not to be estimated according to
their number only, but their size and weight, as well
as their superiour flavour, Another advantage is
the profit of cultivating the ground tinder and about
the trees. The intervening spaces may be culti-
vated with various vegetables, or if preferred, they
may be filled with some temporary trees of small
growth, as dwarfs, which may be removed when
the principal standards have attained to a large
size. Many apple trees have borne fruit for more
than a century ; and when trees show signs of decay
at the age of thirty or forty years, it is in general
to be attributed to mismanagement, and probably
to close planting, Every cultivator must have ex-
perienced the great inconvenience occasioned by
narrow and crowded intervals. When apple trees
stand at the distance of twenty-five or thirty feet
only, their horizontal branches will, as we frequent-
ly see, in fifteen or twenty years interlope each
other, and almost entirely obstruct the intervals be-
tween them. Taking into view, therefore, the fore-
going particulars, the cultivator, in planting a young
orchard, will determine for himself the most con-
venient and suitable width of the intervals between
his trees. The most generally approved distance
7

CULTURE AND MANAGEMENT

is forty feet in all directions, and this gives twenty-
seven trees to an acre, while at thirty feet apart,
an acre will contain forty-eight trees, and at thirty-
five feet distance, thirty-five trees occupy an acre.
With respect to the most proper season for
planting apple trees in the United States, different
opinions prevail. According to Dr. Mease, no
general rule can be given, owing to the immense
variety of climates with which we are favoured.
In some states, the autumn may be best, while in
others, in Pennsylvania, it is probable that early in
the spring answers best. Indeed, in a comparative
experiment of spring and autumn planting, made
near Philadelphia, in 1802-3, the advantage was
considerably in favour of those put down in the
spring. Some, planted in autumn, were from a nur-
sery near the city, and nearly all died ; another par-
cel, from the excellent nursery of Mr. Prince, of
Flushing, Long Island, arrived late in April, and all
survived. There was no reason to suspect any
difference in the soil, or the care with which both
parcels were planted. E. Preble, esquire, of Bos-
ton, is decided in preferring autumn to spring, for
planting apple trees, as the ground will settle
round the roots before frost, and the trees prepar-
ed to shoot in the spring, aided by the rains which
prevail at that season. If planted in spring, he ob-
serves, the drought and heat of summer will in-
jure, if not destroy them, before the roots find
their place. He is in the practice of transplanting
them as soon as the foliage is off in autumn, and
farmers have more leisure at that season of the

year.

• a !**••• i^..r.

PREPARATION OF THE LAND, AND PLANTING.

WHEN the ground is in pasture, it should be
ploughed to a considerable depth, and well sum-
mer fallowed, till the grass be killed. But, if

OP FRUIT TREES. 51

trenching should be preferred, the spade must be
carried to the full depth of the soil; and if it be
gravelly, a considerable portion of this should be
removed, and its place supplied by a due quantity
of rich mould. The quality of the soil should ap-
proach as nearly as possible to that of the nursery,
in which the trees were reared. If it be poorer,
the trees will certainly be impeded in their growth.
The trenches should be well dug, about five or six
feet wide, that the holes to receive the roots may
be made sufficiently large. Much of the future
prosperity of the orchard depends upon a judicious
selection of the trees. Mr. Bucknal advises, that
they be chosen the year before they are intended
to be planted, particular care being taken to obtain
young, vigorous and healthy trees ; for cankered
plants emit a vapour that is very detrimental to
such as are sound. In taking up the trees irom
the nursery, the roots should be preserved of the
full length, if possible ; the surface earth should
be removed, and the running roots carefully traced
and raised. If they must be cut, let it be done
with a sharp instrument, and not hacked with a
dull spade. The tap root, or that which pene-
trates straight down, may be shortened to the
length of about one foot, and all broken or bruised
parts should be removed. The small matted fibres
should be cut off, as they are apt to mould and de-
cay, and prevent new ones from shooting. The
remaining side roots should be spread out to give
them a horizontal direction under the surface, that
they may be more immediately influenced by the
sun, and their sap will become richer, and produce
the sweetest and most beautiful fruit. Some well-
rotted manure, mixed with mould, may be advan-
tageously placed round the roots, the earth care-
fully pressed down, so as to come in contact with
the roots in every part, and the trees placed the
same side to the sun as they stood before. In

52

CULTURE AND MANAGEMENT

transplanting trees, it may be observed, that thej
should not be replanted deep in the soil, since
the most nutritive or salubrious parts of the
earth are those within the reach of the sun's
warmth, of the descending moisture, and of the
air. And as .the root fibres of trees, like those
of seeds, always grow toward the purest air and
brightest light, it follows, that the root fibres
seldom rise higher in the ground than they were
originally set, and seldom elongate themselves
perfectly horizontally ; so that when a fruit tree
is planted too deep in the earth, it seldom grows
in healthy vigour, either in respect to its leaf
buds or flower buds. For a more particular descrip-
tion of the method of planting fruit trees, I quote
the language of Mr. Marshall, as follows : " De-
scribe a circle about five or six feet diameter for
the hole. If the ground be in grass, remove the
sward in shallow spits, placing the sods on one side
of the hole ; the best of the loose mould placed by
itself on another side, and the dead earth, from the
bottom of the hole, in another heap. The depth
of the holes should be regulated by the nature of
the sub-soil. Where this is cold and retentive, the
holes should not be made much deeper than the
cultivated soil. To go lower, is to form a recepta-
cle for the water, which, by standing among the
roots, is very injurious to the plants. On the con-
trary, in a dry, light soil, the holes should be made
considerable deeper ; as well to obtain a degree of
coolness and moisture, as to be able to establish
the plants firmly in the soil. In soils of a middle
quality, the hole should be of such depth, that
when the sods are thrown to the bottom of it, the
plant will stand at the same depth in the orchard
as it did in the nursery. Each hole, therefore,
should be of a depth adapted to the particular root
planted in it. The holes ought, however, for va-
rious reasons, to be made previous to the day of

OP FRUIT TREES. 53

planting. If the season of planting be spring, and
the ground and the weather be dry, the holes
should be watered the evening before the day of
planting, by throwing two or three pails full of
water into each ; a new but eligible practice. In
planting, the sods should be thrown to the bottom
of the hole, chopt with the spade, and covered
with some of the finest of the mould. If the hole
be so deep, that with this advantage the bottom
will not be raised high enough for the plant, some
of the worst of the mould should be returned be-
fore the sod be thrown down. The bottom of the
hole being raised to a proper height and adjusted,
the lowest tier of roots is to be spread out upon
it ; drawing them out horizontally, and spreading
them in different directions, drawing out with the
hand the rootlets and fibres which severally belong
to them, spreading them out as a feather, pressing
them evenly into the soil, and covering them, by
hand, with some of the finest of the mould ; the
other tiers of roots are then to be spread out and
bedded in the same manner. Great care is to be
taken to work the mould well in, by hand, that no
hollowness be left ; to prevent which, the mould is
to be trodden hard with the foot. The remainder
of the mould should be raised into ? ^hillock, round
the stem, for the triple use of affording coolness,
moisture, and stability to the plant. A little dish
should be made on the top of the hillock, and from
the rim of this the slope should be gentle to the
circumference of the hole, where the broken
ground should sink some few inches below the level
of the orchard. All this detail may be deemed
unnecessary ; by those, I mean, who have been ac-
customed to bury the roots of plants in the grave-
digger's manner ; but I can recommend every part
of it to those who wish to insure success, from my
own practice. Plants which have been transplant-
ed in the manner here recommended, whose heads

54 CULTURE AND MANAGEMENT

have been judiciously lessened,^ and which have
been planted in the manner here described, seldom
require any other stay than their own roots. If,
however, the stems be tall, and the roots few and
short, they should be supported in the usual mari-
ner, with stakes, or rather, in the following manner,
which is at once simple, strong, and most agreeable
to the eye. Take a large post, and slit it with a
saw, and place the parts fiat-way with the faces
to the plant, one on each side of it, and two feet
apart, and nail your rails upon the edges of the
posts.

It seems to be a well-founded opinion, that
young apple trees will not flourish advantageously
]f planted on the site of an old orchard, or near
the place where old trees have died. William
Coxe, esquire, of New Jersey, the most expe-
rienced orchardist in the United States, has expe-
rimented with the view of ascertaining this fact ;
and the result has demonstrated the correctness of
it in the clearest manner. He planted young trees
in the middle space between the old rows, and
sometimes near the stumps of old trees, which had
been for many years cut down and decayed ; he
removed the old soil in digging the holes, and re-
placed it witfc- ^ich earth mixed with manure, and
gave to his trees all the advantage of high cultiva-
tion, yet they were manifestly inferiour in point of
growth and vigour to those which were planted at
the same season in his adjoining lots.

Having progressed thus far, the husbandman is
now presented with a valuable orchard, planted
and arranged in complete systematick order; and
it may, if he please, be considered as the work of
his own hands, from which he may anticipate high
expectations of profit and amusement. Thus the
value of a farm is greatly augmented, and the pro-
prietor enjoys the satisfaction of bequeathing a
rich inheritance to future generations. But his

OP FRUIT TREES. 55

labour is not yet at an end; it will still require his
fostering care, and unremitted attention. In vain
do we plant, labour, and toil, if through neglect in
a single point, we suffer our harvest to be wrested
from our hands. Nor are we less culpable if we
suffer a young orchard to be destroyed by the de-
predations of cattle, the annoyance of insects, and
the corroding canker, without applying the appro-
priate remedies. We suppose, then, of course,
that the orchard is properly enclosed by a strong
and close fence. We next proceed to cultivate the
soil beneath, and between the trees, until they ar-
rive at their complete size, as the quality, excel-
lence, and maturity of the fruit will, in a great mea-
sure, depend upon its proper culture. This pro-
cess may be performed either with the plough, if
due care be taken not to injure the roots, or with
the spade around the trunks, and by these means
both the fertility and health of the trees are pro-
moted, and the soil itself improved for the purpose
of raising potatoes, turnips, or other vegetables,
which do not tend too much to impoverish the
land. If, however, it is intended to cultivate clo-
ver, or other meadow grass for mowing, still it
will be advisable to reserve a circuit round each
tree, as extensive as the roots, to be kept open by
tillage, that by frequent hoeing the fertilizing pro-
perties of rain, air, and dew, may more easily pene-
trate into the earth, and produce beneficial effects
on the roots. The opinion prevails among some
farmers, that, clover has a tendency to retard the
growth of fruit trees. If this be true of clover
more than of any other grass, it may probably be
explained from its luxuriant foliage secluding the
influence of warmth, air, and light, from their
roots. Mr. Kenrick, of Newton, observes, that he
has found herds grass the most injurious to his
trees*

56 CULTURE AND

. ,.

MARRING.

It is well known to every farmer, that young
fruit trees will flourish luxuriantly, while the ground
is cultivated with various vegetable crops, and that
the same tillage and manuring, which is required
for the latter, will prove highly conducive to the
growth and fertility of the former. In fact, it has
been ascertained by experience and observation,
that apples, pears, peaches, &c. attain to their
highest perfection only when the soil about the
roots is kept open, and frequently manured. It is
by the chemical combination of air, warmth, and
moisture, that the growth and vigour of plants and
trees are essentially promoted and maintained.
The process of nature is greatly assisted by
such substances as cause the greatest degree of
fermentation, when buried in the earth. Hence,
all animal substances, from the great degree of fer-
mentation created by their dissolution, will be
found productive of the greatest utility. Among
these, are dead animal bodies, horns, hoofs, bones,
when reduced to fragments or powder, leather,
shells, &c. To which may be added hair, wool,
and woollen rags. These, applied to the roots,
and a top dressing of swamp or pond mud, chip or
compost manure, annually, or once in two years,
will produce surprising effects, and the farmer will
realize ample compensation by the increased quan-
tity and improved quality of his crop. As an ex-
traordinary instance of resuscitating an old worth-
less apple tree, by the application of manure, I
quote from the Dom. Encj. a statement, which ap-
peared in the Salem Register, of May, 1802, "In
my garden is an apple tree, which, about the year
1763, sprouted from the root of a former tree: it
now girts three feet six inches. From 1784 to
1790,1 observed it to be barren, and a cumberer

OP FRUIT TREES. 57

©f the ground ; year after year, being the prey of
caterpillars, and exhibiting the constant appearance
of innumerable warts within the outside bark,
which, at the time, I suspected was natural instinct
in the insect for the propagation of its kind. In
the spring of 1793, 1 tried an experiment for giving
it new life, as follows : very early in the season, I
directed my gardener with a hoe to cleanse the
outside bark of such excrescences as might bear
the operation with little difficulty. In the next
place, I directed him to raise a wall of small stones
round the tree, at the distance of one foot, and per-
haps nine inches high, and then to fill the cavity
with manure from the resource of compost. The
effect in the succeeding season was truly worthy
of notice. The warts disappeared, the bark clean
and thrifty, and the tree so loaded with fruit as
that about one third of the boughs broke and came
to the ground with the cumbersome weight. Com-
paratively no caterpillars since, and, on an average,
a very plentiful crop of fruit yearly. I was led to
the experiment by taking notice of a pear tree that
had been in a very similar situation, and had been
resuscitated in a similar manner."

There is not, perhaps, in nature a more fertiliz-
ing application than the liquid substance which is
left at the bottom of stercoraries arid barn-yards,
after the more solid substance has been removed.
This effervescing mixture contains the very essence
of the food of plants, and it might be carried out
in tight carts or casks, especially in a dry season,
and emptied about the trunks and roots, in the
cool hours of morning and evening, .but on no ac-
count during the heat of a summer's day. The
planter, however, ought to be apprized, that the
process of manuring must not be carried to excess,
as too great a stimulus applied to trees, facilitates
the luxuriant growth of wood, and renders the
branches less productive of fruit: or the trees may

58 CULTURE AND MANAGEMENT

be stimulated to a preternatural exertion for a few
years, when their prolifick powers will be exhaust-
ed, and a premature decay induced. Fresh stable
manure is supposed to be injurious to fruit trees.

There is another expedient, which is understood
to have produced favourable effects in promoting
the growth of young fruit trees, especially in grass
land. The method was published some years ago
by a German clergyman, and simply consists in
spreading flax-shaws, or the refuse of flax after it
has been dressed, on the soil contiguous to the
trunks of the trees, as far as the roots extend : by
which means their size, as well as their fertility, is
remarkably increased. In the vicinity of the sea-
coas*, a valuable substitute for refuse flax, may be
found in fresh sea weed. I have employed this
article with considerable advantage. Being laid
thick round the trunk, it prevents the growth of
grass and weeds, keeps the earth open and loose,
and, I am disposed to believe, prevents field mice
from injuring the bark of the trees in winter, as
the salt with which this substance is impregnated
is supposed to be obnoxious to those vermin. It
occurs to me as highly probable, that a quantity of
sea weed pressed round the trunks of fruit trees,
extending three or four feet, would prove a reme-
dy against the canker worm, by forming a compact
substance, through which both the canker moth
and worm would be unable to penetrate. It might
also serve as a protection against the destructive
worm, which bores into the tree near the surface
of the earth.

Engrafted apple trees sometimes put forth blos-
soms and bear fruit when two or three years old ;
but if this premature produce be permitted, the
prolifick powers will be greatly impaired, and the
trees will suffer irreparable injury. If, therefore,
the blossoms appear abundant, the fruit should be
taken off as soon as formed, leaving only four or

OF FRUIT TREES. 59

five apples on each tree, to ascertain their size and
quality. Even at a more advanced stage of growth,
if part of the apples are taken off in season, the
remainder will be much improved in all respects,
and the trees will not only produce fruit in higher
perfection, but the bearing branches will every
year become more vigorous and fruitful. It has
been observed, that trees, which begin their bear-
ing gradually, are, in general, more disposed to afford
an annual crop,

It is not to be expected, that the systematick
plan and particular rules described in the foregoing
pages, will accord with the views and circumstan-
ces of every agriculturalist. It may, in some in-
stances, interrupt a course of field culture which
the farmer has prescribed for himself, or his farm
may not afford an eligible situation for a regular
plantation of fruit trees. In such dilemma it may
be convenient to plant trees in various parts of the
farm, not otherwise occupied, as on the borders and
corners of fields contiguous to roads, lanes, &c. In
some instances, it is deemed a preferable method to
set trees on the sides of a square field, the centre
of which is left open for pasture or tillage; and
such arrangement is not without its advantages.
It has been observed, that apple trees produce a
more abundant crop when the ground is trodden
and manured by cattle in the winter; but they
should by no means be suffered to browse on the
branches. We are not, indeed, without examples
of scattered trees, of spontaneous growth, occupy-
ing land which has never been broken by the
plough, nor subjected to the hand of culture. From
these, tolerable crops of fruit are occasionally ob-
tained, which, although of inferiour quality, are
nevertheless capable of being converted to useful
purposes. With the view of showing the facility
with which many natural disadvantages may be
overcome, and an orchard reared in the most un-

60 CULTURE AND MANAGEMENT

promising situation, I shall introduce here an ex-
tract from a valuable paper, published in the Ag-
ricultural Repository, No. i. vol. 6, by John Wells,
esquire, of Dorchester. Mr. W. relates two in-
stances of cultivating apple trees successfully in
unfavourable situations. In the one, a low piece
of strong stony land was taken. " As it was rather
fiat, it was ploughed in strips or dug in spaces
about four feet square. As it was necessary to
plough a furrow between each row, the mode of
ploughing in strips was found the best, as by turn-
ing the furrow towards the tree, the land was bet-
ter drained. Besides raising the ground a little
from the surrounding soil, half a buck load of loam
was added, to raise the ground on which the tree
was set. After this was done, the strips or
squares, as the case might be, were appropriated
to the culture of potatoes and garden vegetables.
In a few places only, the trees failed from the in-
sufficiency of the drain. But by opening the drain,
and raising the ground by half a buck load of loam,
I found, o?i setting out a new tree, it flourished
equally with the rest. This orchard, now in eight
years, is a most valuable one, and most of the trees
would give half a barrel of apples. From this and
other circumstances which have fallen within my
observation, it appears that low land, if strong soil,
an^ well drained, will give a fine orchard, and pro-
"bably sooner than any other.9'

The next effort was made under totally opposite
circumstances. " The object was to have an or-
chard on a particular spot, where the soil was thin
and lighty upon a plain or flat The holes were
dutr four feet over. The two upper strata of
black and yellow loam, were placed aside the tree.
After this, about ten inches in depth of the gravel-
ly, or poorer earth, was taken out aod carted oft]
and a horse cart load of stones tipset into the
kole ; upon these, a part of the upper stratum, or

OF FRUIT TREES. 61

some dirt from the side of the road was scattered
so as to fill up the interstices; since which the spots
near the trees have been cultivated by planting
four hills of potatoes round each tree. The result
has been tolerably favourable with all ; but the
trees having the stones placed at the roots have
exceedingly outstripped the others. The dimen-
sions of the trees in the first experiment — a rich,
low, black, stony soil, drained — were, at the expi-
ration of eight years, fifteen to seventeen inches in
circumference, one foot from the ground. This
may be considered (the tree being small when set
out) as a growth of about two inches a year.
The growth in the second experiment, for six
years, was twelve to fourteen inches, in the holes
in which the stones were put, one foot from the
ground. Where no stones were put, nine inches
was the growth. It will thus be perceived, that
the vegetation was most powerful under circumstan-
ces by nature least favourable. If, then, thus much
can be done to counteract such disadvantages, it
surely offers much encouragement to our efforts, and
leads us to hope, that not only in this, but in other
objects, they may be beneficially extended."

ORCHARD PRUNING.

It has been remarked, that the management of
orchards is capable of being reduced to a system,
under a lew general heads, connected in the prin-
ciple of making all trees in an orchard healthy,
round, large and beautiful. There is no part of
this* management, perhaps, so important, and which
requires more skill, and at the same time is so lit-
tle understood, as the process of orchard pruning.
The necessity of commencing, and annually repeat-
ing this operation in the nursery, has already been
inculcated. When, this discipline is properly put
in practice, at that early period of growth, ther«

62 CULTURE AND MANAGEMENT

will be less employment for the pruning knife at
all future periods ; it will nevertheless be found
indispensably necessary to retrench redundant or
superfluous shoots and branches in every successive
year of their existence. " To the neglect of prun-
ing fruit trees in due season," says Mr. Fates, " and
the unskilful manner of performing it, may, in a,
great measure, be ascribed the bad and unfruitful
state of some of the orchards in America. This
inattention and mismanagement, and, especially,
the not amputating dead limbs, and extirpating ail
infected parts of fruit trees, subjects them to dis-
ease, mortification, and death. An unpruned tree,
left in a natural state, will bear fruit sooner than
one that is pruned ; for by pruning, the parts below
the lopped or amputated branches become vivipa-
rous, and produce new leaf buds, which require
several years before they will acquire sufficient
maturity to generate flower buds, to produce an
oviparous progeny; but unpruned trees grow and
look irregular and unsightly ; nor is their fruit to
be compared to that of trees properly pruned and
managed, in order to afford them a more equal ad-
vantage of the sun and air, by means whereof they
will produce fruit better in size and quality."

The two great practical errours which have
hitherto prevailed, and by which fruit trees have
suffered irreparable injury, are, 1. The season of
the year; and 2. The awkward and unskilful man-
ner in which the operation has been performed.
In general, the months of February and March
have been considered as the preferable season for
pruning, and not unfrequently the executioner is
sent into the tree with his exterminating axe,
where he commences an almost indiscriminate
slaughter, leaving long projecting stumps, and dis-
regarding equally the form and beauty of the tree,
and the particular branches and spurs upon which
the future crop principally depend* In March,

OF FRUIT TREES. 63

.the sap is retained in the roots, and the bark ad-
heres closely to the wood; consequently, the
wounds occasioned by the amputation of branches
being exposed to the cold, penetrating winds and
frosts, before the circulation of the sap, become
dry, rotten, and cankered, and often crack open
nearly to the main trunk. In old orchards, par-
ticularly, if limbs of any considerable size are lop
ped off, several inches from the trunk, before the
sap is in active motion, the fresh bark round t he-
wood becomes dry, large cavities are formed,
which rapidly extend towards the trunk and heart,
and the tree is soon deprived of its health and
vigour. This unskilful procedure has so long been
in practice, that it need excite no surprise, that a
large proportion of our old orchards exhibit a mor-
tifying, disgusting spectacle of dead branches, rotten
stumps and hollow trunks, verging to total ruin.
The greatest cause for surprise is that our intelli-
gent farmers should suffer tlieir valuable land, year
after year, to be encumbered with such worthless
lumber, fit only for the resort of vermin and in-
sects ; for it may be observed, that the more deli-
cate feathered tribe disdain to occupy such detes-
table ruins for the purpose of rearing their brood.
The long life of different orchards, soil and situa-
tion being equal, will depend, it is said, more on
judicious pruning than on any other circumstance.
Young trees differ much in their natural form and
tendency, and the mode of pruning should vary
accordingly. The peculiarity of growth, which
characterizes each kind, is easily discovered when
from four to five or six years old ; arid this is the
most favourable period to complete what was begun
in the nursery, for the purpose of correcting any
natural defects in their form, and giving the proper
direction in their future growth. The most pro-
per season for pruning fruit trees, unquestionably is
when the sap-juice is in active motion toward the

64 CULTURE AND MANAGEMENT

extreme branches. In our New England climate,
we have the clearest indications that the sap com-
mences its circulation about the 10th of April.
From this period to about the last of May, whether
the buds are just opening, or the blossoms fully ex-
panded, the pruning should be accomplished. It
would, for certain reasons, however, seem advisa-
ble not to delay the operation after the first week
in May, as the branches are then so charged with
a full flow of sap, that the bark would be apt to
peel, whereby unseemly wounds might be left, and
canker induced : and besides, the undergrowth,
whether grass or grain, might be so far advanced
as to suffer injury by being trampled upon. For
the purpose of performing this operation in a pro-
per manner, a saw, chisel, and pruning knife, must
be provided. It will next be requisite to have at
hand some suitable composition to apply to the
wounded parts, to defend against wet, cold air, or
the scorching sun. It is immaterial whether we
employ Forsyth's composition, or the clay as pre-
pared for grafting, or an ointment composed of
rosin, beeswax, and turpentine. Some prefer a
composition of tar with a little beeswax, simmered
together, to which some red ochre is added. This
composition, or the abovementioned ointment, should
be of a proper consistence to be applied to the
wound with a knife or smooth stick, and they will ad-
here, and last two years without requiring to be re-
newed. With respect to the proper method of
pruning, no particular unexceptionable rules can be
prescribed ; much must depend on experience and
attentive observation. It is among the most im-
portant rules, however, not to amputate a large
limb, close to the main trunk of a full grown tree,
nor indeed a branch, which is too large at the
place of excision to heal or to close over again, a*
you may give the tree its death-wound, by opening
an avenue to the air and water, which induce rot-

OP FRUIT TREES. 65

tenness, and, in course of time, the limb or trunk
becomes hollow, frequently to the roots. In prun-
-ing, some regard must be had to soil and climate,
If the situation be wet and cold, trees should be
pruned more open for the benefit of sun and air,
which are less essential in a dry sandy soil, where
the fruit ripens better. Winter fruit trees should
have their branches left wider asunder than sum-
mer fruit, as they require more warmtn of the
sun than the latter. The general shape .of old
trees should be left substantially the same, that the
ascending juices may continue, as much as possible,
in their established channels. Care must be taken
not to cut away too many large limbs at a time, lest
too large a portion of the sap should remain inac-
tive, and thus occasion mischief. Always prune at
a fork, arid remove the lower branch, that the
wound may be on the lower side rather than the
upper side. All large limbs should be cut first at
some distance from the place where they are
to be pruned, as the weight may peel the bark,
and leave a bad wound ; and in order to prevent
the same accident, the bark, on the under side,
should be cut through before the limb is amputat-
ed. In every instance, after sawing off the branch,
let the bark and edges of the stump be pared close
and smooth with a sharp knife, and irnmediatly ap-
ply the composition so as to cover the whole sur-
face of the wound. This is more especially neces-
sary when the operation is performed in a cold
season, before the sap is in circulation. By this
procedure the new growth or healing process im-
mediately commences, and instead of an unseemly
rotten cavity, as in the old method, the wound will,
during the season, if not large, be completely heal-
ed over, and the tree remain sound and flourishing.
It is to be observed, that the fruit of the apple
tree is produced on short, thick, side, or terminal
shoots or spurs, from one to two or three inches
9

66 CULTURE AND MANAGEMENT

long. These spurs naturally proceed from branches
two, three, or four years old, and as these branches
increase in length, the fruit spurs increase in num-
ber, and they continue to be fruitful for several
years. Mr. Forsyth always leaves the branches
of three different years on the tree, and thus keeps
them in a constant bearing state ; whereas, if left
to nature, they would only produce a crop of fruit
once in two or three years. All old ragged spurs,
and useless snags and twigs, should be taken off
close to the trunk; no dead limbs should be suffer-
ed to remain, nor even thrifty branches that have
an irregular tendency, running inwards, and rubbing
against each other. Such branches as intersect or
cross each other, and thus occasion confusion in the
crown of the tree, ought to be removed, and all
others cleared of suckers to their very extremities ;
and indeed it will be necessary to prune out a good
proportion of the top branches, in order to spread
open the crown of the tree, to admit a free circu-
lation of air and the rays of the sun, which are es-
sentially necessary to mature and ripen the fruit.
Those superfluous lateral branches which grow
irregularly, and all dead wood, should be annually
extirpated, to give the proper bearing branches suffi-
cient room without injuring the beauty of the tree,
leaving the fruit branches as nearly equidistant as
possible. Such branches as have received any
material injury ought to be removed. If the tree
in its first or second sap tend to shoot abundance
of wood, the young shoots should be pinched off
while tender, but never cut while the sap is flow-
ing, because the tree, by cutting at that time, is
apt to run into wood, and the blossom buds liable
to be injured by being deprived of sap. Never
suffer a sucker to remain near the root, from one
year to another, nor by any means upon the body
or trunk, which is not intended to be permanent.
Those vigorous young shoots, which often spring

OP FRUIT TREES. 67

from old arms, near the trunk, and incline to grow
up into the head, must be annually extirpated, lest
they fill the tree with too much wood. A suffi-
cient portion of fertile wood should be left in every
part, but leave no useless branches, to exhaust the
nutritive powers, and thereby accelerate the decay
of the tree. Mr. Marshall, in his Rural Economy,
observes, that " a redundancy of wood is the cause
of numerous evils. The roots, or rather the pas-
turage which supports them, is exhausted unpro-
fitably ; the bearing wood robbed of part of its
sustenance, and the natural life of the tree unneces-
sarily shortened; while the superfluous wood,
which is the cause of this mischief, places the tree
in perpetual danger, by giving the winds additional
power over it, and is injurious to the bearing wood,
by retaining the damps, and preventing a due cir-
culation of air. The underhanging boughs weigh
down, especially when loaded with leaves, the fruit
bearing branches they are preying upon, giving
them a drooping habit, or at least preventing their
taking, as they ought and otherwise would, an as-
cending direction ; while those which grow within
the head are equally injurious in crossing and chaf-
ing the profitable branches. The outer surface
only is able to mature fruit properly. Every in-
ward and every underling branch ought therefore
to be removed. It is no uncommon sight to see
two or three tiers of boughs pressing down hard,
one upon another, with their twigs so intimately
interwoven, that, even when their leaves are off,
a small bird can scarcely creep in among them.
Trees thus neglected acquire, through a want of
ventilation and exercise, a runty, stinted habit, and
the fruit they bear becomes of a rude, inferiour
quality. By some, we are advised never to suffer
apple trees to begin to head short of six or eight
feet, for the convenience of passing under them in
ploughing, and to admit the warming and fertilizing

68 CULTURE AND MANAGEMENT

influence of the sun and air to the undergrowth.
But the horizontal and drooping branches are al-
ways the most productive of fruit, and this is less
liable to be shaken off by the wind, and is more
conveniently gathered by hand. Those who culti-
vate an orchard for the benefit of the fruit, must
make the undergrowth a secondary consideration*

HEADING DOWN OLD DECAYED APPLE TREES.

According to Mr. Forsyth, when the tops of the
branches of apple trees begin to die from old age
or other cause, they ought immediately to be re-
generated by giving them a new top. This is done
by cutting off a few feet of their extremities over
the whole tree, so as to leave it in a proper form.
If the trunk is yet tolerably sound, the new
branches will grow thriftily, and bear luxuriantly;
and if you wish to vary your fruit, the sprouts,
after one year's growth, and most frequently the
same year, will be fit for inoculating, which suc-
ceeds equally well in the old as in the young trees.
In heading down old decayed apple trees for the
sake of symmetry, it will be necessary to cut at the
forked branches as near as can be to the upper
side of the fork, cutting them in a sloping mariner to
carry off the wet, and at the same time rounding
the edges ; and if any of the branches should have
the canker, all the infected parts must be cut out.
The composition must be immediately applied, to
prevent the sun and air from injuring the naked
inner bark. This operation should be performed
in April or May, and, in the course of the summer,
long thrifty shoots will be thrown out ; these
should not be shortened the first year, but in the
following spring they may be cut to six or eight
inches long, according to their strength. In the
next spring, after the first branches are headed, the
remaining old branches may be cut out, and these

OF FRUIT TREES. 69

will soon fill the head of the tree with fine bearing
wood. In three years, if properly managed, trees
so headed will produce more and finer fruit than a
maiden tree that has been planted upwards of
twenty years. The method above detailed should
be adopted with some caution, for it has been
found, that trees will not survive the loss of all
their branches, if lopped off in one season ; it is
preferable, therefore, to cut and graft them partially
every season until the whole is accomplished.

DIRECTIONS

For making a composition for curing diseases, defects, and inju-
ries in all kinds of fruit and forest trees, and the method of
preparing the trees, and la/ing on the composition, by Wil-
liam Forsyth.

Take one bushel of fresh cow-dung, half a bush-
el of lime rubbish of old buildings, (that from the
ceilings of rooms is preferable) half a bushel of
wood-ashes, and a sixteenth part of a bushel of pit
or river sand : the three last articles are to be sift-
ed fine before they are mixed : then work them
well together with a spade, and afterwards with a
wooden beater, until the stuff is very smooth,
like fine plaster used for the ceiling of rooms. —
The composition being thus made, care must be
taken to prepare the tree properly for its applica-
tion, by cutting away all the dead, decayed, and in-
jured parts, till you come to the fresh sound wood,
leaving the surface of the wood very smooth, and
rounding off the edges of the bark, with a draw-
knife, or other instrument, perfectly smooth, which
must be particularly attended to : then lay on the
plaster about one eighth of an inch thick all over
the part where the wood or bark has been so cut
away, finishing off the edges as thin as possible :
then take a quantity of dry powder of wood-ashes,
mixed with a sixth part of the same quantity of
the ashes of burnt bones : put it into a tin box,
with holes in the top, and shake the powder on

70 CULTURE AND MANAGEMENT

the surface of the plaster till the whole is covered
over with it, letting it remain for half an hour
to absorb the moisture ; then apply more powder,
rubbing it on gently with the hand, and repeating
the application of the powder till the whole plaster
becomes a dry and smooth surface. Where lime
rubbish of old buildings cannot be easily got, take
pounded chalk, or common lime, after having been
slacked a month at least.

As the best way of using the composition is found
by experience to be in a liquid form, it must there-
fore be reduced to the consistence of pretty thick
paint, by mixing it up with a sufficient quantity of
urine and soap suds, and laid on with a painter's
brush. The powder of wood ashes and burnt bones
is to be applied as before directed, patting it down
with the hand.

When trees are become hollow, you must scoop
out all the rotten, loose, and dead parts of the trunk
till you come to the solid wood, leaving the surface
smooth; then cover the hollow, and every part
where the canker has been cut out, or branches lop-
ped off, with the composition, and as the edges grow,
take care not to let the new wood come in contact
with the dead, part of which it may be sometimes
necessary to leave; but cut out the old dead wood
as the new advances, keeping a hollow between
them, to allow the new wood room to extend itself,
and thereby fill up the cavity, which it will do in
time, so as to make, as it were, a new tree. If the
cavity be large, you may cut away as much at one
operation as will be sufficient for three years. But
in this you are to be guided by the size of the wood
and other circumstances. When the new wood, ad-
vancing from both sides of the wound, has almost
met, cut off the bark from both the edges, that the
solid wood may join, which, if properly managed, it
will do, leaving only a slight seam in the bark. If
the tree be very much decayed, do not cut away

OP FRUIT TREES. 71

all the dead wood at once, which would weaken the
tree too much and endanger its being blown down
by the wind. It will, therefore, be necessary to
leave part of the dead wood at first to strengthen
the tree, and to cut it out by degrees as the new
wood is formed. If there be any canker or gum
oozing, the infected parts must be pared off or
cut with a proper instrument. When the stem is
very much decayed and hollow, it will be necessary
to open the ground and examine the roots ; then
proceed as directed for hollow peach trees.

By using the composition in a liquid state, more
than three fourths of the time and labour is saved ;
and I find it is not so liable to be thrown off as the
lips grow, as when laid on in the consistence of
plaster : it adheres firmly to the naked part of the
wound, and yet easily gives way as the new wood
and bark advance.

In his introduction to the American edition of
Forsyth, Mr. W. Cobbett says, "During the last
summer, (1801,) I went with a party of friends to
be an eye-witness of the effects (of which I had
heard such wonders related) of this gentleman's
mode of cultivating and curing trees ; and though
my mind had received a strong prepossession in its
favour, what I saw very far surpassed my expecta-
tions. Mr. Forsyth, whose book was not then pub-
lished, did us the favour to show us the manuscript
of it, and also the drawings for the plates, which
are now to be found at the end of the work. After
having read those parts of the manuscript which
more immediately referred to the drawings, we
went into the gardens, and there saw every tree
which the drawings were intended to represent, and
of which we found them to be a most exact repre-
sentation. We examined these trees from the ground
to the topmost branches; we counted the joints in
the wood ; ascertained the time and extent of its
growth : and, in short, verified every fact that the

72 CULTURE AND MANAGEMENT

book related. To raise fine, flourishing wood from
an old, cankered, gummy, decayed stem; to raise as
much wood on that stem in three years as could
have been raised on the finest young tree in twelve
years; to take the rotten wood from the trunk ; to
replace it with sound wood, actually to fill up the
hollow, and of a mere shell to make a full, round,
and solid trunk ; all this seems incredible, but of all
this we saw indubitable proof." In the work just
referred to, we have the valuable observations of
Peter W. Yates, esquire, of Albany, respecting For-
syth's treatise, as follow : " Mr. Forsyth's treatise
is well calculated to rouse the care and attention of
gentlemen on this side the Atlantick, to the cultiva-
tion and management of fruit trees. The perusal
of his pamphlet, London edition, 1791, afforded him
both satisfaction and astonishment. To renovate
diseased trees fast hastening to decay, and to in-
crease the quantity and meliorate the quality of the
fruit, in the way prescribed by him, seemed almost
incredible." But Mr. Y. was induced to make the
experiment. Accordingly in May, 1796, he adopt-
ed the mode of process prescribed by Forsyth, on
a young bearing (bonecretien) pear tree, the bark
of which, as well as the alburnum or sapwood, and
the heart wood, were dead from the ground up-
wards about five feet. He cut away all the dead
part, leaving nothing but the bark on the opposite
side, and applied the composition. The effects were
soon visible : the external part of the wound, which
composed about one third part of the trunk, was in
a few days surrounded by a callus or lip, which
continued to increase until the sap-flow was obstruct-
ed and stagnated by the next autumnal frost ; but
by the subsequent annual flow of the juices, the
callus increased so as to fill the wounded part with
new wood. The old and new wood united, and is
covered with new bark. In many other instances,
he made similar experiments on various kinds of

OF FRUIT TREES. 73

fruit trees with satisfactory success. He is, there-
fore, of opinion, that Forsyth's remedy affords a radi-
cal cure for diseases, defects, and injuries in all kinds
of fruit trees, and that in pruning, especially where
large amputations are made, the composition ought
always to be applied, as it prevents the exuding of
the vegetable juices through the wounded parts,
aids and precipitates the healing of the wounds,
promotes the vigour and health of the trees, and
adds to the size and flavour of the fruit.

The composition of Mr. Forsyth does not, at this
day, sustain such high reputation as formerly. It
is not supposed to possess great efficacy as a medica-
ment when applied to diseased trees ; and for the
purpose of defence against wet and heat, it is not
perhaps preferable to an ointment composed of ro-
sin, beeswax, and turpentine. It is probable, that
a composition consisting of clay, tempered with
horse dung and urine, would be found of equal utili-
ty. We are not unacquainted with instances of
surgeons acquiring great celebrity by the applica-
tion of certain medicaments to old ulcers, when in
verity the cure was effected by the efforts of na-

ture.

MEANS OF PRESERVING THE HEALTH AND VIGOUR OF
FRUIT TREES.

To promote the health and vigour of fruit trees,
Mr. Forsyth recommends the following method, and
it has been practised in our country with the most
decided advantage. Take any quantity of urine and
soap suds, and add fresh cow dung, and a little slack-
ed lime, sufficient to bring it to the consistence of
very thick white-wash or paint. After having
removed all cankery parts, and scraped off the
rough bark or moss from the trees, this mixture is
to be applied to the stems and branches with a
brush, in the same manner as the ceiling or walls of
10

74

CULTURE AND MANAGEMENT

a room are white-washed. This, if done in March
or April annually, will effectually destroy the eggs
of insects, and prevent moss from growing on the
trunk and branches ; it will also contribute to the
sourishment of the tree, and render the bark heal-
thy, so that in the course of the first or second sum-
mer, a fine new bark of a fresh and green ap-
pearance, takes the place of the old one. If this
application be repeated in autumn, after the fall of
tne leaves, it will have a salutary tendency in de-
stroying the eggs of numerous insects that natch in
autumn and winter. For the same purpose of For-
syth's mixture, white-washing with lime has been
practised, and found very beneficial in producing
similar good effects. The application of strong,
undiluted soft soap is employed by Mr. Ogden, of
Flushing, Long Island. The soap applied by means
of a brush, destroys the moss and softens the bark,
and, when washed off by rain, acts as a manure to
the roots. When Mr. 0. began this process, his
trees were covered with moss and old scaly bark,
and uore bad crops ; but in two years all the old
bark dropped off, and the trunks became as smooth
as a young poplar. The soaping may be done ?t
any season, and repeated, if necessary.

A correspondent of the Caledonian horticultural
society, (Scotland,) recommends clay paint for the
destruction of insects, and the mildew on fruit trees.
The instructions are, that you take a quantity of
the most tenacious brown clay that can be obtained;
diffuse among it as much soft water as will bring it
to the consistence of soft cream or paint ; pass it
through a fine sieve, so that it may be made per-
fectly smooth and unctuous, and freed from any
gritty particles. With a painter's brush dipped in
the clay paint, go carefully over the whole tree,
not excepting the young shoots. This layer, when
it becomes dry, forms a hard crust, which, envelop-

OP FRUIT TREES. 75

ing the insects closely, completely destroys them
without doing the smallest injury either to the bark
or buds.

Whatever promotes a free circulation of the sap,
as cleaning the bark from scales, and scraping it to
make it tender and yielding; and whatever helps to
perfect the maturation of the sap in the leaves of
the tree, by giving them a full exposure to the sun
and air, as by cutting out the central branches when
the head is too bushy, and giving it an expanded
form, pi motes the growth, general health, and
productiveness of the tree.

In case the trees are observed to be hide-bound,
as it is termed, when the bark cracks by reason of
the stem growing faster than the bark, it will be
necessary to pass the point of a knife perpendicu-
larly through the outer bark only, from the ground
as high as the branches, taking care not to injure
the inner bark. It not unfrequently happens, that
from the intense rays of the sun of summer, striking
nearly at right angles, the sap on the south side of
the trees becomes so coagulated as to occasion the
death of the bark; canker ensues, and finally, the
tree itself is entirely destroyed. As a remedy for
this serious evil, a coat of the abovementioned clay
paint, or Forsyth's composition, it is presumed will
prove effectual.

MEANS OF PREVENTING THE FLOWERS AND FRUIT FALL-
ING OFF, AND OF RETARDING THEIR OPENING.

The means proposed to retard the opening of
flowers, consist in making, in the autumn, a ligature
on the stems of the young trees ; that compression
slackens the motion of the sap's rising, and the tree
blossoms the later. Fruits are also liable to fall off
as well as flowers. We see trees, which, after hav-
ing had a great abundance of flowers, are covered
with young fruit, that promises the most plentiful

76 CULTURE AND MANAGEMENT

crop; but it sometimes happens that they almost
all drop off. This accident is too frequent with apple
and pear trees. The way to remedy this inconve-
nience, is, to sprinkle the root or foot of the trees,
when they are in blossom, with five or six buckets
of water; and to preserve the humidity, the bottom
must be covered with straw, which prevents too
hasty an evaporation of the water : by these means
the flowers and buds are preserved from falling off.

DISEASES AND OTHER INCIDENTS WHICH RENDER FRUIT
TREES UNPRODUCTIVE.

All the maxims relative to fruit trees, it is said,
centre in the word health. The great object of the
fruit farmer, says Marshall, is to produce a crop
every year; and nothing is more likely to obtain it,
than keeping the trees in perfect health, and en-
deavouring to prevent their bearing beyond their
strength, in a general fruit year. The enemies of
fruit trees, says the author, are a redundancy of
wood, moss, spring frosts, blights, insects, an excess
of fruit, old age. To these should be added canker.
Some of them are beyond human reach, but most
of them are within the control of art. The term
blight is of vague signification. Black blighting winds
are talked of every where, but no definite idea is
any where affixed to the expression. That corn
and fruit become unproductive without any visible
cause, and that fruit trees are liable to be infected
with insects, are certainly facts. But whether in-
sects be the cause or the effect of blights, does not
appear to be yet settled. With respect to blights,
all the assistance which art can render, is to keep
the trees in a state of healthfulness, and prevent,
as much as possible, an excess of fruit. As old age
cannot be prevented, we have only to consider how
the productiveness of trees may be protracted. I
have seen, says he, healthy bearing apple trees

OF FRUIT TREES. 77

which now wear their second top. The first tops
being worn out, were cut off, and the stumps saw-
grafted. Sometimes we see trees so far gone in ,
decay, that their productiveness no longer repays
their incumbrance of the soil. How injudicious, in
such case, is the conduct of the proprietor, who
permits such trees to remain year after year, im-
bibing and wasting the substance of his soil! Moss
is chiefly, perhaps, owing to the nature of the soil,
and cannot be altogether prevented ; but it may in
most cases, be checked, and its evil effects in a great
measure avoided. " I have seen several orchards,"
observes our author, " in which the trees were al-
most entirely subdued by this vegetable vermin.
Some of the trees with, perhaps, only one bough
left alive, and others entirely killed, and yet suffer-
ed to remain, an incumbrance to the ground, and a
disgrace to the country." It would appear, by the
above observations of Mr. M., that the same culpa-
ble neglect in the management of fruit trees prevails
in England as in our own country.

Blight, says another writer, means, the effects of
cold winds, or hoar-frosts on the foliage and blos-
soms of trees. Easterly winds, accompanied with
fogs, often produce blights; the buds are nipped,
and the tender vessels burst, innumerable insects
soon appear, and the branches become withered.
" By accident," says Dr. Mease, " Mr. Cooper of
New Jersey, discovered some years since, that a
tree upon which a number of iron hoops and other
articles of iron had been hung, remained free from
blight, while all the rest suffered severely. Since
that year he has constantly encircled two or three
branches of every tree with an iron hoop, and with
uniform success. As a proof, he pointed out one
tree with a withered limb near the top, and ob-
served, that he had neglected to defend it last year.
Philosophers may speculate as to the theory of the
operation of the iron, and cause of the blast, but

78 CULTURE AND MANAGEMENT

practical men will be contented with a knowledge
of the important fact, which comes from a man of
judgment and of an observing disposition, who has
again and again satisfied himself that no deception
or accidental circumstance occurred, by reference
to which the preservation of his hooped trees could
be accounted for."

CANKER.

Apple trees are very liable to be affected with
the canker. This disease occasions the bark to
grow rough and scabby, and turns the wood affect-
ed to a rusty brown colour ; and if no remedy be
applied, will in time kill the tree. It is by some
described as a sort of gangrene, which usually be-
gins at the extremities of the branches, and pro-
ceeds towards the trunk, killing the tree in two or
three years. Peter Yates, esquire, of Albany, ob-
serves, that his fruit trees became affected with
the canker, generally appearing on the southwest
side of the body or trunk of the tree. The bark of
the infected part at first appeared dark, and at
length rough, wrinkled, cracked, and dead. The in-
fection annually increased; it communicated to the
alburnum or sap wood ; the circulation of the sap-
juice was obstructed; it gradually diminished; it
stagnated ; and the tree perished. The general opi-
nion respecting the cause of this disease is, that it
proceeds chiefly from the nature of the soil. Mr.
Forsyth, however, proves from experience, that it
originates from the following circumstances, name-
ly: injudicious pruning; leaving the footstalks of
fruit on trees after it has been gathered; bruises,
arising from the use of ladders in collecting fruit ;
and dead shoots, left on trees during the summer.
But, says Mr. Yates, " it seems extraordinary, that
the fruit trees in this climate are almost invariably
affected on the southwest side of the trunk or body

OF FRUIT TREES. 79

®f the trees. There it generally commences, and
continues to increase annually, until the infection is
communicated to the limbs. If I might be per-
mitted to hazard an opinion, I would account for it
as follows : That it is caused by the hot rays of
the meridian sun, which in that direction is most
powerful, and strikes the tree nearly at right an-
gles. The south side of trees grows faster, for
there the vegetation is more rapid, than the north:
this may be seen by the concentrick rings of a tree
when cut or sawed into logs. Fruit trees gene-
rally incline to the northeast, which exposes their
trunks to the influence of that luminary in the
spring, when the sap-juice is subject to alternate
freezing and thawing. The motion of the sap
(which ascends in the vernal months in all deci-
duous trees) is accelerated by the hot rays of the
sun at southwest. It is retarded and stagnated in
the cool of the nights, whereby the irritability of
the vegetable vessels is decreased for want of a
sufficient stimulus of heat ; and by this alternate
thawing and freezing of the sap-juice, and particu-
larly on the southwest side of the tree, where the
sun's rays are most powerful, the vegetation is at
last destroyed, and mortification ensues." It fre-
quently happens, that scions for grafting are taken
from infected trees ; and the young trees produced
in this way are, as might be expected, peculiarly
obnoxious to the disease. From whatever cause
the canker may arise, Mr. Forsyth directs all the
diseased parts to be cut out with a sharp instru-
ment ; and if the inner white bark be affected, this
also must be cut away, until no appearance of in-
fection remains. The composition must then be
applied. This method Mr. Yates has found by
experience to prove effectual. (See directions for
making and laying on the composition, page 69.)
Mr. Cooper, of New Jersey, has found the best

80 CULTURE AND MANAGEMENT

remedy for canker to be a composition of rosin,
tallow, and beeswax, of a proper consistence to
stick, after taking off all the dead parts.

M05S, AND SCALY BARK, AND DECORTICATION.

Fruit trees, in all soils, and in all situations, are
liable to have their trunks covered with moss, and
their bark rough and scaly. Besides the unseemly
appearance, fruit trees suffer much injury by these
causes, if suffered to continue without a remedy.
The moss is easily removed by scraping with the
back of a knife, and rubbing with a cloth, after a
rain, or in damp weather ; and the scaly bark may
with equal facility be scraped off with a hoe or
knife. This operation should be performed every
spring, and immediately after, the trunks and larger
branches should receive a proper coat of some of
the compositions already mentioned. Either the
washing with the liquids, or the application of un-
diluted soap, (see page 74) will effectually remove
any remains of moss, and, if occasionally repeated,
the health and vigour of the trees will be re-
stored, and in two years the bark will appear fresh
and smooth. In some diseased condition of the
bark of apple trees, the experiment of disbarking
the whole trunk from the ground to the branches,
has been successfully practised. Dr. S. L. Mitchell,
of New York, in the summer of 1799, deprived
the whole body of one of his apple trees of the
bark, without injury to its leaves or fruit; and in
two months an entire new coat of bark was found
surrounding the wood on every side. Dr. M.,
however, observes, that .though he has several
times been witness of the harrnlessness of the prac-
tice, it looked to him still like a very violent and
hazardous remedy. This sort of decortication is
by no means a novelty. Many ancient writers
have observed, that in cases where the outer bark

OF FRUIT TREES. 81

has become rough and full of chinks, so that small
insects deposit their eggs and produce their larva?
below this bark, it is a good practice entirely to re-
move it. Of late years, Mr. Knight practised de-
cortication on some old fruit trees, particularly red-
streak apples, and found the new growth thus pro-
duced quite surprising, so that the growth of some
trees, deprived of their bark in 1801, exceeded in
the summer of 1802 the increase of fhe five pre-
ceding years taken together. This method has
been adopted in various parts of New England, some-
times with complete success, and again, the result
has been the entire destruction of the trees. This
failure is attributed, by an ingenious writer in the
Massachusetts Agricultural Repository, to a want
of skill in the operator ; observing, that he has seen
a young apple tree in the town of Hallowell, which,
on account of some defect, was stripped of its
bark about ten years prior to his writing, the
longest day of June, and which still lives and bears
fruit. Much of its success, it is said, depends on
the proper time and manner of performing the ope-
ration. It should be done while the tree is in the
full flow of sap, about the middle of June, or on
the longest day of that month, and the bark should
be peeled off entirely smooth to the alburnum. It
is scarcely probable, however, that our farmers
will be disposed to resort to this troublesome and
uncertain expedient, when the milder methods
above described will answer every purpose.

Fruit trees are liable to have their bark torn off
by field mice, sheep, and various accidents : to re-
medy which, take some strips of bark from a tree
of the same species, about two or three inches in
width, and place four or five of them, according to
the size of the wound, perpendicularly round the
naked part. The edges of the torn bark being cut
smooth, the sound bark should be a little raised,
and the slips inserted beneath it to promote the
11

82 CULTURE AND MANAGEMENT

circulation of the sap. The slips are next to be
bound quite tight with rope-yarn, and the compo-
sition of Forsyth, or a mixture of loam and cow-
dung, must be applied, and this covered with a
coarse cloth. This method of treatment has been
successfully practised ; the slips adhere closely,
and, being full of sap, soon become firm and smooth.
Instead of bark slips, small twigs may be success-
fully applied in a similar manner.

SPRING FROSTS, AND OTHER CAUSES AFFECTING THE
BLOSSOMS.

Every cultivator of fruit trees has experienced
more or less disappointment in his expected crop of
apple, pear, and other fruit, trees, after having ex-
hibited the fairest prospect in the vernal season.
While in full blossom, and the fruit just beginning to
form, the petals are cast off, like the dead leaves in
autumn. This incident is said to be occasioned by
warm and drying winds, by which the vigour of the
trees is diminished. In one instance it appears that
a remedy has been successfully applied, and the loss
and inconvenience prevented. J. Sowerby, esquire,
in the spring of 1815, observed that the drying
winds generally succeeded the blossoming of his
fruit trees ; the whole used to be blown off about
the time of the setting of the young fruit. Deem-
ing it probable that a good dose of water at the
roots would strengthen the tree, and save the fruit,
the experiment was tried, and the good effect was
perceived in twenty-four hours; the young fruit
then resisted the attack of the winds, and a large
crop was produced. Not only were the trees ena-
bled to produce their fruit in abundance, but also to
increase them in size to nearly double. The blos-
soms of apple trees are liable to be injured or de-
stroyed by various other causes; as severe cold, a
hazy state of the atmosphere, frosts, and insects of

OP FRUIT TREES. 83

various kinds ; and Mr. Knight has remarked, that
they also fail frequently from want of impregnation
when the weather is unusually hot and dry, or when
cold winds prevail, as he often observed the farina
to wither and die on the anthers in such seasons.

Spring frosts are an enemy, against which per-
haps it is most difficult to guard orchard trees. " Dry
frosts," says Marshall, " are observed to have no
other effects than keeping the blossoms back ; con-
sequently, are frequently serviceable to fruit trees.
But wet frosts, namely, frosts after a rain, or a fog-
gy air, and before the trees have had time to dry,
are very injurious even to the buds. An instance
is mentioned, in which a flying hazy shower in the
evening was succeeded by a smart frost ; that side
of the trees, against which the haze drove, was en-
tirely cut off, while the opposite side, which had
escaped the moisture, likewise escaped the effect of
the frost. Much, however, may depend on the
strength of the blossoms. When the buds form,
and the blossoms break forth with unusual vigour,
they are enabled by their own strength to set com-
mon enemies at defiance. But, on the contrary,
when the blossoms sicken in the bud, and those
which open are weak and languid, scarcely an ap-
ple will be produced. The assistance, therefore,
required from art, in this case, is by keeping the
trees in a healthy, vigorous state, to enable them to
throw out a strength of bud and blossom; and by
keeping them thin of wood, to give them an oppor-
tunity of drying quickly before the frost sets in."
Apple blossoms are, in some seasons, injured by the
devastations of an uncommon number of insects pro-
duced from a species of black flies, which deposit
their eggs in the bud at its first opening, and which,
by feeding on the heart of the bud, soon occasion it
to contract and drop. To remedy this fatal effect,
we are advised to collect heaps of long dung, wet
straw, weeds, &c., to dispose them in different parts

84 CULTURE AND MANAGEMENT

of the orchard, and set fire to the heaps in that
quarter from which the wind blows, so that the
smoke may thoroughly fumigate all the trees. Thus
the insects, which are supposed to be brought by
the wind, will be prevented from depositing their

CANKER WORM.

Of all the numerous tribes of insects which in-
fest fruit trees, and disappoint the hopes of the cul-
tivator, the canker worm, during the years of its
prevalence, is the most to be dreaded. This de-
structive insect has, therefore, baffled the efforts of
man, and, in despite of all means of prevention as
yet devised, commits its depredations, and deprives
whole orchards of foliage and fruit. The miller,
or moth, rises from the earth in the spring, conceals
itself during the day in holes and crevices under the
loose bark of apple trees, and may be easily found
by searching. The male has wings, but the female
appears to have none ; they are enabled, however,
to ascend the trunk of the tree, and crawl towards
the extremities of the twigs, where they deposit
their eggs, and as soon as the leaves unfold arid
sprout forth, the worm bursts from the egg and
commences its ravages. The worms soon spin for
themselves long threads, similar to those of spiders,
by which they are suspended in the air, and wafted
by the wind from tree to tree, and from one ad-
joining orchard to another, preying voraciously upon
the foliage, and giving the trees the appearance of
being burnt. Professor Peck, of Cambridge, has
favoured the publick with the most satisfactory
history of this insect, which has yet appeared. Ac-
cording to him, the worms descend by the trunks
of the trees in June, and immure themselves in the
earth near the trunks, and rarely, if ever, more
than three to four feet distant ; in grass land from

OP FRUIT TREES. 85

one to four inches deep, and in ploughed land not
more than to the depth of seven or eight inches.
He has also ascertained that a part of the canker
moths rise in the autumn and deposit their eggs.
They are such as were an inch or two below the
surface ; those which lie deeper are not affected by
the transient changes of the atmosphere in Novem-
ber, and do not rise till the spring. The chrysalis
state comes in twenty-four hours after the larvae
has penetrated the earth, and it appears that the
insects are soon perfect, since a course of warm
weather has been found to raise some of them from
the earth in November. Those which rise in No-
vember are, not very numerous, compared with
those which rise in the spring, but being very pro-
lifick, are exceedingly injurious, if no means are
taken to prevent their ascending the trees ; as the
winter's frost does not kill the eggs. The warmth
of the season at the time of the descent into the
soil is favourable to the perfect development of the
insect in the chrysalis, particularly those which m*
nearest the surface, while those at the depth of
six or seven inches are longer in coming to maturi-
ty. The first are perfect in September, and re-
quire only to be excited to burst from their con-
finement ; but they cannot be excited until they
have passed through a degree of cold sufficient to
make them sensible of the mild temperature of the
atmosphere which occurs in November. The ex-
citability of such as lie deeper, and are not accessi-
ble by cold till a later period of the season, is not
so soon accumulated, nor are they sensible of slight
changes of temperature, which affect only the sur-
face ; they, therefore, do not leave the earth till
the spring, when the warmth of the air is longer
continued, and penetrates to the depth at which
they lie. To prevent the dreadful ravages of the
canker worm, the great object is to keep the female
from ascending the trees. For this purpose van-

86 CULTURE AND MANAGEMENT

ous methods have been proposed. A writer IB
Carey's American Museum, August, 1792, says,
"Canker worms never destroy apple trees which
stand on a stiff clay, or in low ground, where water
stands long in the spring. The reason for this is
obvious. The canker worm, about the 10th of
June, descends into the earth, there to lie till the
next spring, when the miller rises and ascends the
trees. This worm is not strong, nor furnished with
the necessary implements for digging into a hard
stiff clay ; of course it cannot bury itself in clay, and
is not fond of gravel. The writer therefore pro-
poses to lay a covering of stiff clay round trees which
stand on sand or other light earth. This covering
or layer may be thrown upon the top of the natural
soil, which may be removed to the depth of a few
inches. If the clay be laid on in summer, after the
descent of the worm, it may prevent the miller from
rising in the spring; if when the worm is upon the
tree, it may prevent its finding a lodging; but as in
the latter case, the worm might travel some dis-
tance beyond the limits of the layer, it might be bet-
ter to form the layer round the tree after the de-
scent of the worm in June."

According to Dr. Dean's New England Farmer,
it is now about eighty years since New England
was first visited by these destructive insects. He
observes, if any person could invent some easy,
cheap, and effectual method of subduing them, he
would merit the thanks of the publick, and more
especially of every owner of an orchard. Several
methods have been tried with some degree of suc-
cess. 1. Tarring. A strip of canvass is put round
the body of the tree, before the ground is open in
the spring, and well smeared with tar. The fe-
males, in attempting to pass over it, stick fast and
perish. But unless the tarring be renewed very
frequently, it will become hard, and permit the in-
sects to pass safely over it. And renewing the

OF FRUIT TREES. 87

tar in season is too apt to be neglected, through
hurry of business and forgetfulness. The insects
are so amazingly prolifick, that if ever so few of
them get up, a tree is ruined, at least for the en-
suing season. 2. The pasturing of swine in an or-
chard Dr. Dean supposes to be an excellent me-
thod, where it can conveniently be done. With
their snouts and their feet they will destroy many
of the insects before they come out of the ground ;
and he has never known any orchard constantly
used as a hog-pasture, wholly destroyed, or even
made wholly unfruitful by worms. But this me-
thod cannot always be taken ; and if it could, he
does not suppose it would be quite effectual. He
considers tarring as the preferable antidote, and
gives the following directions for applying the arti-
cle in the most effectual manner.

In the first place, it is necessary to begin the ope-
ration very early in the year. Not observing this
caution has occasioned the want of success which
many have complained of; for it is certain that the
bugs will begin to pass up as soon as the ground is
so much thawed, that they can extricate them-
selves ; which is, in some years, as early as Feb-
ruary. Therefore, to make sure work, it is best
to begin as soon as the ground is bare of snow in
that month, that the first thawing of the ground
may not happen before the trees are prepared;
for beginning after ever so few of the insects have
gone up, the labour will all be lost. Another
thing to be observed is, to fill the crevices of the
bark with clay mortar before the strip of linen or
canvass is put on, that the insects may not find any
passages for them under it. Having put on the
strip, which should be at least three inches wide,
drawn it close, and strongly fastened the ends to-
gether, a thumb-rope of tow should be tied round
the tree, close to the lower edge of the strip.
The design of doing this is, that the tar may not

88 CULTURE AND MANAGEMENT

drip, nor run down on the bark of the tree, which
would injure it. When all the trees of an orchard
are thus prepared, let the strips be plentifully
smeared with cold tar, put on with a brush. It
should be renewed once a day without fail. The
best time is soon after sun-set, because the insects
are wont to pass up in the evening, and the tar
will not harden so much in the night as in the day,
because of the dampness of the air. The daily
task must be renewed, and performed with the
greatest care, till the latter end of May, or till the
time when the hatching of the worms is commonly
over, which will be earlier or later, according to
the difference of climate.

Another mode of tarring, and which bids fair to
be preferred to the foregoing, is as follows : Take
two pretty wide pieces of board ; plane them ;
make semicircular notches in each, fitting them to
the stem or body of the tree ; and fasten them to-
gether securely at the ends, so that the most vio-
lent winds aftd storms may not displace nor stir
them. The crevices betwixt the boards and the
tree may be easily stopped with rags or tow :
then smear the under sides of the boards with
tar. The tar being defended from the direct rays
of the sun, will hold its tenacity the longer, and,
therefore, will not need to be frequently renewed ;
and the trees may be secured more in this way
from the dripping of the tar, as a margin of two
<or three inches, next to the tree, may be left un-
^smeared.

" The remedy of tarring." says professor Peck,
" was probably first suggested by the structure of
the female insect, which, happily for man, has no
wings. If this remedy were diligently and univer-
sally used, it would very likely rid us of this pest ;
it must, indeed, be granted, at a considerable ex-
pense. But the negligence of many will counter-
act the vigilance of a few, whatever remedy may

OF FRUIT TREES. 89

be proposed or discovered. Mr. P. recommends,
1st. Turning up the ground carefully in October,
as far as the branches of a tree extend, to half a
spade's depth or five inches, so as completely to
invert the surface. A great number of chrysalids
would thus be exposed to the air and sun, and of
course be destroyed. 2dly. Breaking the clods and
smoothing the surface with a rake, and passing a
heavy roller over it, so as to make it very hard,
and without cracks. By these two operations eve-
ry vestige of their downward path would be com-
pletely obliterated, and if any remained undisturb-
ed below the stratum of earth which has been
turned up, they must remain there, as it is utterly
impossible for them to force their way in the moth
or miller state, through such an obstruction as this
layer of earth would oppose to them. In grass
grounds the sods should be turned with the grass
side down, and placed side by side, so as to be roll-
ed ; the earth from which they were taken should
be loosed and rolled also. It is probable, that with
this treatment no moths would rise in the fall. The
winter's frosts would heave and crack the smooth
surface, but it might be smoothed and hardened by
the roller or other means, in March, with much less
trouble, time, and expense, than the long course of
tarring requires. As lime, when slacked, is reduced
to an impalpable powder, and is thus well adapted
to close the least openings in the surface to which
it may be washed by rains, Mr. P. is inclined to
think its good effects are produced in this way as
well as by its caustick quality."

Mr. Kenrick's method of destroying the Canker Worm.

John Kenrick, esquire, of Newton, proposes as
follows : From any time in June, after the worms
have entirely disappeared, until the 20th of Octo-
ber, let the whole of the soil surrounding the trees,
12

90

CULTURE AND MANAGEMENT

to the extent at least of four feet from the trunkj
and to a suitable depth, be dug up and carted away
to a distance from any trees the canker worms are
in the habit of feeding upon ; and let there be re-
turned an equal quantity of compost, or rich earth
intermixed with manure. The earth taken from
the trees, will make a substantial ingredient in
compost. If a few straggling canker worms appear
on any of the trees the spring following, let such
trees be marked, that the operation may be repeat-
ed the succeeding summer. The process proposed
will not only accelerate the growth, and increase
the fruitfulness of the trees, but will prove a con-
siderable guard to them against the depredations
of moles in the winter following; advantages which
will abundantly outweigh the whole expense. But
the pre-eminent advantage obtained, will be to have
captured those destructive invaders, broken up
and completely destroyed their encampments.
Annual tarring, the only remedy in general use,
instead of being beneficial to the trees, is allowed
on all hands to be injurious. The seasons being
variable, it requires considerable care and skill to
know when to begin ; if one day too late, some of
the canker moths will have ascended the trees ;
if four days too early, so much labour and tar
are lost. The same difficulty occurs in knowing
when to cease tarring. The business must be
attended to exactly in the right time, whether
it rain or shine, and the operation repeated
considerably more than twenty times in every
season ; and the average of various estimates of
the annual expense of tarring each tree amounts
to full ten cents. The method I have proposed,
says Mr. K., appears to be perfectly adapted to
the convenience of the practical farmer. He will
avoid the trouble and expense of purchasing and
applying tar, lime, or any other article ; he can
perform the operation when most at leisure, and

OP FRUIT TREES. 91

with a certain prospect of ample reward for his
labour, even if no damage were apprehended from
the canker worm ; and if the operation is perform-
ed in June, he can raise a crop of potatoes round
the trees the first season. Hence it is obvious,
that several very important advantages will be ob-
tained in addition to the prime object ; and the
prudent farmer, who adopts this method, will
nave in view the most, if not the whole, of the fol-
lowing distinct objects :

1. Extermination of the canker worms.

2. Growth of the tree?.

3. Fruitfulness of the trees.

4. Defence against the moles.

5. Several crops of potatoes.

6. Manufacture of compost.

Mr. Kenrick never having had any canker wormi
on his farm, could not personally prove the efficacy
of the method proposed, by actual experiment. But
it should be strongly recommended to the attention
of cultivators of orchards, and it is hoped the pub-
lick may be made acquainted with the result of
every trial.

John Lowell, esquire, (Mass. Agricul. Repos.)
observes, that " the expense of tarring an orchard
for several years, together with the injury sustain-
ed by the trees in the common mode of doing it,
will be nearly equivalent to a total loss. The im-
provements, introduced by Mr. Parsons, and other
cultivators, of surrounding the trees with canvass
and rope-yarn, and stopping the descent of the tar
by a bandage of coarse hemp, together with the
mixture of the tar with oil, so as to keep it longer
in a soft state, have very much diminished the in-
convenience of the old practice. Still much re-
mains to be desired. The process is imperfect, un-
less performed as faithfully in the fall as in the
spring. If your neighbours are inattentive, you
may be subjected to this labour for ten or twenty

92 CULTURE AND MANAGEMENT

years, and your orchards will scarcely pay the con-
tinued and accumulated expense. Something fur-
ther seems to be desirable ; some mode more sim-
ple, less expensive, more effectual. In the southern
states, I perceive, some persons are still ignorant of
the natural history of this insect, and regret that it
has not been examined and described by scientifick
men. We have nothing left to be desired on this
head. The description of the canker worm, by
professor Peck, is very satisfactory, and only leaves
us to regret that the same ingenuity could not have
devised some speedy, simple mode of extirpating or
checking them. Until some effectual mode is dis-
covered, I think we should make constant experi-
ments, and communicate fully the results, in the
hope that if our trials shall not prove in every case
successful, they may stimulate others to more hap-
py ones.

" I had understood that Mr. Josiah Knapp, of Bos-
ton, was induced to try the effect of air-slacked lime.
He put it round one of his trees in the spring of
1814, and I have been assured, not only by him,
but by another respectable friend who examined it,
that it was fully successful. The tree was in a
small garden in Boston, surrounded with other trees,
which were filled with the worms, and this one
wholly escaped, except that a few appeared to have
attacked its extremities, where they were interlock-
ed with the other trees. I mentioned this fact to
a Rhode Island gentleman, who informed me that,
in that state, they had used the rubbish collected
from the breaking of flax, and it had effectually pre-
vented the rise of the insect. I resolved to make
the experiment of lime on an extensive scale. As
the insects rise in the fall, I determined to put the
lime on in autumn. For this purpose I had the
turf dug in around sixty apple trees, and the earth
laid smooth. I then took three hogsheads of effete
or air-slacked lime, and strewed it an inch thick

WF FRUIT TREES. 93

round my trees, to the extent of about two or three
feet from the roots, so that the whole diameter of
the opening was from four to six feet. I tarred
these trees as well as the others, and although I
had worms or grubs on most that were not limed,
I did not catch a single grub where the trees were
limed. I do not mean to speak with confidence ; I
am, however, strongly encouraged to believe the
remedy perfect. It was ascertained by professor
Peck, that the insect seldom descended into the
ground at a greater distance than three or four feet
from the trunk, and to the depth of four inches, or
that the greater part come within that distance.
The lime is known to be destructive to all animal
substances, and I have little doubt that it actually
decomposes and destroys the insect in the chrysalis
state ; at least, I hope this is the case. There are
many reasons which should encourage the repeti-
tion of this experiment. The digging round the
trees is highly useful to them, while tarring is very
injurious. The expense is not great ; a man can
dig round fifty large trees in one day. The lime is
a most salutary manure to the trees. After the
spot has been once opened and limed, the labour
of keeping it open will not be great. Three
hogsheads of air-slacked lime, or sweepings of a
lime store, will suffice for fifty trees, and will cost
three dollars. As it is done but once a year, I think
it cannot be half so expensive as tarring. I repeat
it, sir, that I mention ray experiment with great dif-
fidence, as being the first of my own knowledge.
It may induce several persons to try it in different
places, and where trees are surrounded with others
which are treated differently. All I pray is, that
it may prove to be successful, and relieve us from
this dreadful scourge, which defaces our country,
while it impoverishes and disappoints the farmer.
If it should succeed, Mr. Knapp will merit the
thanks of the publick for his ingenious experiment.-1

94 CULTURE AND MANAGEMENT

The foregoing valuable communication from one
so highly deserving of confidence, it is hoped will
have its proper influence, and encourage every pro-
prietor of an orchard to make the experiment,
whenever the canker worm shall again menace us
with its ravages. The application of lime appears
to be by far the most eligible remedy that has
heretofore been proposed. It forms, after being
exposed to rain, a hard crust impenetrable to moths
or worms. If it should be generally adopted, it is
very probable that these pernicious insects will be
finally exterminated. It might be profitable to
make the experiment upon a small scale, by con-
fining some of the moths or worms, in their differ-
ent states, in a box of earth, and applying the lime,
so as to ascertain how far they will be able to pro-
gress through it, and whether the lime will have
the effect of decomposing them. It has already
been intimated, (page 58,) that flax-rubbish and sea-
weed, might be laid round orchard trees so as to
prove a remedy against these insects. Those sub-
stances, when beaten down by rains, soon become
so firm and solid, as to prevent the growth of grass,
and I should judge it would be impossible for the
insects to penetrate through them.

It was recommended by Dr. Dean, to endeavour
to effect the destruction of canker worms through
the agency of swine. These animals appear to
possess a natural instinct directing to search with
their snouts for vermin and insects, which conceal
themselves in the earth. They should, when cir-
cumstances permit, be suffered to run unrestrained,
in orchards, during autumn and spring, for that pur-
pose. I am authorized to say, that in several in-
stances in this vicinity, the experiment has been
made, and proved in a great degree effectual. A
general resort to this expedient, might have a hap-
py tendency in preventing the annoyance of these,
and other insects, in our orchards.

OF FRUIT TREES. 95

It is well known, that several species of birds
feed voraciously upon the canker worm, and other
tribes of insects ; it would be advantageous, there-
fore, to encourage -the increase of the feathered
tribe, by all the means in our power.

CATERPILLARS.

These vermin are so truly disgusting in their na-
ture and appearance, and so injurious by their de-
vastations, that every farmer should consider it dis-
graceful, to suffer his orchard to be infested by
them; yet it is not uncommon to see numerous
branches of valuable fruit trees entwined with nests,
filled with these industrious reptiles, by which the
foliage and fruit are destroyed. During an excur-
sion this season, I have witnessed the disgustful sight
of more than twenty large caterpillars' nests on a
single tree, and almost every green leaf devoured.
It would consist more with the interest and credit
of the proprietor, were such neglected trees no
longer permitted to encumber the ground.

The eggs from which caterpillars are produced,
are attached in clusters to the small twigs by a
brownish coloured miller, in the month of August, and
are securely covered with a gummy substance, unsus-
ceptible of injury by the weather during winter. The
young brood is hatched by the warmth of the sun,
just in time to prey upon the fresh leaves as they
appear in the spring. The numerous family from
each cluster of eggs, immediately unite in the labour
of constructing a nest of strong web, which affords
them a shelter from the inclemency of the weather,
and a secure retreat from the dews at night. They
continue to feed upon the leaves until about the
last of June, when they abandon their habitation,
and stroll to some dry, secure place, where they
envelop themselves in a close covering of an egg-
shaped, roundish ball, very similar to the cocoon of

96 CULTURE AND MANAGEMENT

the silk worm. In this chrysalis state, they con-
tinue a few weeks, and in the month of August they
burst forth in the form of a brownish coloured mil-
ler, the female of which soon wings her way to the
apple trees, and deposits her eggs on the twigs, in
the same manner as her progenitor, in the preceding
year. Thus is an annual progeny generated, and in
this manner is the species perpetuated. It will
therefore appear evident, that if proper care be
taken to destroy these vermin annually, and if all
proprietors of orchards will act in concert with this
view, the species may be entirely annihilated. The
clusters of eggs which contain the young brood,
very nearly resemble in colour the bark of the tree,
but by a vigilant search they may be detected, and
at any leisure time after the month of August, the
twigs to which they are attached, should be cut off,
and burnt, or the eggs otherwise destroyed. But
when this is omitted, and the caterpillars are hatch-
ed, and have constructed their nests, and are ram-
bling among the branches for food, a different me-
thod must be adopted. The trees daring the spring
and first part of summer should be carefully search-
ed every two or three days, in the morning or even-
ing, while the insects are enclosed in their tents,
when they are easily crushed with the fingers, or
some instrument, or the branch mav be cut off and

J

destroyed. It is asserted that spirit of turpentine,
or common fish oil, applied to the nest will pene-
trate through, and kill every caterpillar within it ;
and it is also said, that soap suds will answer the
same purpose. Mr. Yates, of Albany, says, he has
formerly, and for several successive years, early in
the morning while the caterpillars were confined
to their nest or web, taken them off and destroyed
them. By a repetition of this practice two or three
times a weok, for two or three weeks successively,
they were totally destroyed ; but of late he has dis-
covered a more easy and expeditious method,* and

OF FRUIT TREES. 97

which effectually answers the purpose. Take a
handful of wormwood, one of rue, and two of Virginia
tobacco ; (a sufficient quantity of tobacco alone will
do, but not so well ;) boil these together in about two
pails full of rain water, for nearly half an hour ;
strain it through a cloth, and with this liquor sprin-
kle the trees. He performs this with a barrow en-
gine ; but the operation should be performed when
the caterpillars or worms have left their nocturnal
nest or web, and are dispersed on the trees. Re-
peat the operation two or three times ; they will
drop down and expire.

An eligible method of exterminating the cater-
pillar, will be found in the follow ing communication,
from the honourable Mr. Pickering, to the corres-
ponding secretary of the Massachusetts agricultural
society. (Vol. iv. p. 326. Agricul. Repos.)

Description of a Brush for destroying Caterpillar's Nests.

Wenham, May 26, 1817.

DEAR SIR, — For the last three or four years we
have had very few caterpillars. Last week I ob-
served an increased number, though not many, on
my young apple trees. How to destroy them most
easily, was a question which had occurred as often
as I had seen orchards infested with them : while
I always considered it disgraceful to a farmer »to
suffer his trees to be stripped of their leaves, and
their fruit, for that season at least, to be destroyed;
seeing it was very practicable to get rid of them,
and without much trouble, by crushing them, when
small, with the fingers. This was my father's
mode when I was a boy. The same long, light
ladders, which served in autumn in gathering
his winter fruit by hand, enabled one to come at
most of the caterpillars' nests in the spring. On this
effectual example I have myself practised, since I
became a farmer. Some over delicate persons
13

98 CULTURE AND MANAGEMENT

might object to this mode ; but it is really far less
offensive than the bare sight of large and numerous
nests with which apple trees are sometimes filled.
And if the operation be performed early, when the
caterpillars are only from a quarter to half an inch
long, the operator (man or boy) will feel no repug-
nance to the process. But in full grown trees, some
nests, towards the extremities of their small limbs,
would escape, because not accessible by ladders.
A narrow brush, formed with small bunches of bris-
tles, in a single row, I once thought would reach
and destroy them ; but it was not found effectual
nor convenient. Last Saturday morning the idea of
the proper kind of brush occurred to me, and in
the forenoon I tried it with complete success.

I presume every farmer has observed, that the
clusters of eggs, producing caterpillars, are laid
round the slender twigs of the apple tree and wild
cherry, and effectually guarded by a gummy cover-
ing, until vegetation commences in the ensuing
spring. When first hatched, the worms appear
about the eighth of an inch long. The same
warmth in the air, which opens the buds, hatches
the caterpillars to feed on the embryo leaves.
Their first object is to provide for themselves a
tent for shelter, in their new state, against the in-
clemencies of the weather. For this purpose, they
crawl to a small fork of a limb, where the branches
form a sharp angle, and there spin t and weave a
web, with which they surround it, and where they
are secure against undue cold, and heat, and rain.
By this small white web they are discovered, and
are then most easily destroyed. But the clusters
of eggs are not all hatched at the same time. Ac-
cording to their situation for warmth or coolness,
they are hatched some days earlier or later. At
a distance, therefore, of a week or ten days after
the first visit, an orchard should be again inspected,
and all the latter broods destroyed. If neglected

OF FRUIT TREES. 99

in this first state, they soon, by their growth, be-
come straitened for room ; and, having also con-
sumed the nearest forage, they march and take a
new station, and there form a new, but more am-
ple tent. By such neglect the mischief of their
ravages is increased, and they are with more diffi-
culty destroyed.

The efficient and convenient instrument above
mentioned, for this work, is nothing more than a
common bottle brush fastened on the end of a pole.
Having an old one in my house, I was enabled to
make the experiment on the day when the idea of
so applying it occurred to me. This brush is made
of hog's bristles, introduced between two stiff wires
closely twisted, and, being convenient in cleansing
the insides of bottles, is probably familiarly known
wherever liquors are bottled. For the information
of others, I will mention, that a piece of wire, full
one tenth of an inch in diameter, about three feet
long, doubled, and leaving a small loop in the mid-,
die, is closely twisted for the length of about eight
or ten inches from the loop ; and then the bristles,
being introduced between the remainder of the
two branches of the wire, and these closely twisted
upon them, the bristles are immoveably fixed, and
thus form (after being uniformly sheared,) a cylin-
drical brush, about six inches long, and two inches
and a half in diameter. To fasten this conveniently
to a pole, with a small gouge, I made a groove about
seven or eight inches long at the small end of the
pole, in which nearly all the handle (the naked por-
tion of the twisted wire) of the brush was laid, and
bound on with three strings.

In using the brush, press it on the small nest, and
turning the pole in the hand, the web is entangled
with the bristles and removed ; otherwise you rub
the fork of the limb, inside and outside, with the
brush, when" nest and worms are surely killed or
brought down. That the experimenter may see

100 CULTURE AND MANAGEMENT

its mode of operation, he may apply the brush with
his hand to a nest within his reach. Spruce poles
are eligible, because that wood is light and stiff.
For my small trees, I found a common bean pole
(used for running beans to climb on,) six or seven
feet long, sufficient ; and for them a larger pole
would be inconvenient. For taller trees, poles pro-
portionably long must be provided.

If you are satisfied, by my account, of the utility
of this simple instrument for destroying caterpillars,
you may think it proper immediately to make it
publickly known. Should the description be more
minute than is requisite for communicating a clear
idea of it, and of its application, you will abridge it.

With respect and esteem, &c.

TIMOTHY PICKERING.

THE WORM CALLED THE BORER.

An interesting paper by W. Denning, Esq. on the
subject of the alarming decay of apple trees, is in-
serted in the first volume of the transactions of the
New York agricultural society; from which it ap-
pears, that on cutting down some apple trees, which
were far decayed, he discovered two worm holes
running perpendicularly, from the tap root, through
the heart. These holes were large enough to ad-
mit a pipe stem, and reached about fourteen inches
above the surface ; and from each hole a worm
was taken. In some trees eight or ten holes were
found. Mr. Denning proposes no remedy ; but
Dr. Mease, editor of the domestick encyclopedia,
observes, that the worm must be searched for with
a wire, and bored out. The publick are particu-
larly indebted to J. Prince, Esq. and to Mr. E. Her-
sey, of Roxbury, for their mode of destroying this
pernicious insect.

OF FRUIT

From the Massachusetts Agricultural Repository, volume ir.
On a worm which attacks the apple tree. By John Prince,
Esq.

Jamaica Plains, July, 1819.

DEAR SIR, — I have, within a few years past, lost
a number of apple trees of from ten to fifteen years
old, and was not able to account for it. My young
trees also, that were beginning to bear, produced
chiefly wormy and knurly fruit. The last year I
found what I supposed to be the cause, which was
a small, white, ringed worm, about three quarters
of an inch long, with a dark coloured head, (I be-
lieve the same that attacks the peach tree,) attack-
ing them at and just below the surface of the
ground. I mentioned the subject to professor
Peck, yourself, and several other gentlemen, who
had never heard of this destroyer of the apple tree.
I feared much the loss of all my trees, of which I
have near one thousand, and mostly of my own
planting. This spring, a man, who was grafting for
me some old trees, told me he had trees that had
been affected in the same way, and that they were
very easily got rid of, by digging round the trees, and
clearing away the earth to the roots, and then, with
a sharp pointed knife, a chisel, or gouge, (and a
small wire to probe, if they were deep in the tree,)
they were easily destroyed. I employed him in
June for this purpose. I believe there was not
an apple tree on my farm but had some worms ;
and from some of them twenty-four were taken ;
and the trees almost entirely girdled, and would
not, probably, have lived through the year. After
taking out all that could be found, the wounds were
covered over with grafting clay, and a large pro-
portion of dry wood ashes, mixed, arid the earth
then returned to the tree. I shall have them again
examined this fall, and looked at every spring.
The trouble is much less than would be imagined,
till tried. One capable man will dig round and

102 ^CULTUlitf AND MANAGEMENT

turn the sods, two or three feet from the tree, (and
which is also extremely beneficial to young trees
in grass ground,) and examine at least thirty trees
in one day ; and in garden, or ploughed ground, one
hundred.

When it is found how little expense is required
to extract these destructive little worms, I do hope
those persons who have young trees particularly,
would examine them as soon as possible. They are
soon discovered by the worm casts, or saw-dust
borings, which should be followed, and wholly ex-
tracted.

I have also lost several mountain ash and quince
trees by, I believe, the same destroyer.

Report of a committee to whom was referred the application of
Mr: E. Kersey.

The committee appointed by the trustees of the
Massachusetts agricultural society, to inquire into
the facts relative to the destruction of the worm
called the borer, which has of laj;e years been so in-
jurious to the apple trees in this neighbourhood ; and
to ascertain whether any thing be due to the exer-
tions and adroitness of Mr. Ebenezer Hersey, of
Roxbury, housewright, and generally known as a
successful grafter, in destroying this troublesome and
voracious insect, beg leave to report :— That they
find, although it be uncertain whether Mr. Hersey
was the first person who discovered the easy mode
now practised by him, in taking the insect from the
body of the tree, yet they are satisfied that the
£reat advantage which the publick are like to de-
rive from the extirpation of this worm, is principal-
ly owing to the exertions and cleverness of Mr.
Hersey in this branch of his profession; and they
recommend that a premium be awarded him of
twenty-five dollars.

Your committee feel it incumbent on them to
state, for your information, that Mr. Hersey has ex-

OP FRUIT TREES. 103

tirpated the insect in at least a thousand apple trees
on one farm in Roxbury; that he has probably sav-
ed many thousands in other parts of that town, and
its neighbourhood, either by his personal attendance
and labour, or by the information which he has giv-
en to others on the subject ; that he has restored
to vigour and soundness many valuable peach trees
that were gummy, and rapidly declining, from the
effects produced by this, or a similar worm ; that
he has traced them to the mountain ash, and saved
many of those beautiful trees from perishing : and
your committee have no doubt, if, from his example,
the farmers of this commonwealth will examine
their orchards, and cut out those insects from their
trees, wherever found, they will, in a short time,
feel the benefit of their attention to the increased
and improved quality of their fruit.

Your committee feel it their duty also to add,
that from their own experience, they feel assured,
that all those who can command the services of
Mr. Hersey, will find it more economical to employ
him to perform this work, than to undertake it
themselves ; as his experience and original profes-
sion of housewright, acquainted with the use of
tools, enables him to do it hot only more thorough-
ly, but very much quicker than any one can who
has not been in the practice of the art.

The seasons when, this operation is performed
with most effect, arc the spring and fall ; and
if in the spring, before the month of June, as the
perfect insects escape before that time. In apple
and mountain ash trees, the existence of the animal
in the tree may generally be known, by the mossy
appearance on the bark ; and it may be traced by
removing a little earth from the body of the tree,
next above the insertion of the great roots. Al-
though the hole at which the insect enters, is, in
many instances, very small, yet it is easily discover-
ed by an appearance of powdered wood, or fine

CULTURE AND MANAGEMENT

saw dust, which is thrown out by the worm; — here
you may introduce your chisel, and follow his track.
Cut the bark smooth, and when you have cleansed
the tree of all the insects, (of which there are some-
times as many as twenty to be found,) plaster the
wounds over with a little clay, and when it is dry,
restore the earth to its place. The operation should
be renewed the succeeding season, to make the
work complete. In peach trees the ins^ \& traced
by the gum ; but as this is also produced y bruises,
it is not infallible.

SAMUEL G. PERKINS, ) ^

JOHN PRINCE, \ Committee.

Note. — If the frost be out of the ground, we re-
commend to farmers to perform the spring cleans-
ing as early as March and April.

Boston, April 16.

Having so happily discovered a method of de-
stroying this pernicious reptile, it still remains ex-
tremely desirable to devise some means by which
its successful attack upon the tree may be prevent-
ed. We are unacquainted with the natural history
of this worm, but it is highly probable that is the
progeny of the fly which deposits its eggs in the
bark of the peach tree. Whether this be the fact,
or whether it derive its existence from some source
in the earth, it is reasonable, from its habit, to sup-
pose that the soil or mould is congenial to its nature,
and that native instinct directs it to enter the tree,
for its future residence and support. The most ob-
vious mode of prevention, therefore, which reflec-
tion has suggested, is the following. Early in the
spring, let the soil from around the trunk of the
tree be removed, down to the roots, and fill up the
vacant place with some substance that would prove
obnoxious to the fly or worm, or that would infalli-
bly resist its powers to penetrate the bark. Among
the substances which appear most likely to prove

OP FRUIT TREES* 105

successful, I will mention the flax rubbish and sea-
weed, page 58 of this volume. The next which
occur, are ashes, lime, sea-shells, sea-sand, mortar-
rubbish from old buildings, clay, tanner's bark, frag-
ments of leather from the tanner's and shoemaker's
shops, &c. Some, or perhaps any of the abovemen-
tioned substances, if pressed closely round the trunk
of the tree, must inevitably prevent the fly or worm
from having access to the bark, and of course prove
an effectual remedy. Should it be the case, that
the worm advances from some distant part in search
of the tree, it is possible, on meeting foreign sub-
stances^ to which it has not been habituated, its in-
stinctive faculties may be baffled, or it may die be-
fore it can effect its object. Besides the expedient
just described, another remains to be mentioned ;
it is the application of the clay paint, page 74, or
the following composition, which is preferable.
Take equal parts of quick lime, cow dung and clay,
which by the addition of soap suds and urine, should
be reduced to the consistence of common paint. To
make it more adhesive, add a little hair. Let the
whole stem, from the roots to the branches, be en-
veloped with a coating of this composition, and oc-
casionally repeated, and it will scarcely be possible
for the fly or worm, or insects, to injure the trunk
of the tree ; and it will at the same time prove con-
ducive to its health and vigour. It might even b£
recommended to make this application to all young-
trees, at the time of transplanting, especially in
places where the worm is known to prevail.

It appears that this destructive worm is rapidly
extending its ravages among our orchard trees. In
attending to the examination of my own trees since
writing the above, (September 4th,) I was aston-
ished to find that more than half of them were suf-
fering injury by the borer, in considerable numbers,
fifteen being taken out of a single tree ; I was struck
with the remark of the workman, that those trees
14

106 CULTURE AND MANAGEMENT

which were surrounded by a cluster of root suckers,
were in particular the greatest sufferers; and when
a tree had suckers on one side only, the worms were
found on that side of the tree. It is not improbable
that the suckers and leaves facilitate the operation of
depositing the eggs by affording a convenient shel-
ter for the fly or moth; but we are destitute of the
natural history of this insect. The suckers and
worms all being removed, I directed the wounds
made in the trees, and also the whole trunk near
the surface of the earth, to be covered with a mix-
ture of clay and cow dung, with a little hair to ren-
der it more adhesive ; and afterwards a circuit of
about three feet round each tree, to be covered
with tanner's bark, or refuse leather.

SLUG WORM, OR NAKED SNAIL.

It is from the accurate observation of professor
Peck, that we are enabled to present the reader
with the history of the slug worm, by which, of
late years, our fruit trees have been infested. These
reptiles make their appearance upon the leaves of
fruit trees, in the month of July, and our ingenious
professor has discovered, that they are the proge-
ny of a small black fly, which deposits its eggs in
the leaf in the months of May and June, and in
fourteen days after the deposit, the perfect slug is
found adhering and feeding on the leaves. It is of
an olive colour, with a slimy coat, and in the course
of twenty days, it throws off four skins, at nearly
equal periods; it remains in the fifth, or last vis-
cous skin, six days, and acquires its full growth ; it
then quits this fifth skin, which is left adhering to
the leaf, and appears in a clean yellow one, entirely
free from vicidity, and has so different an aspect
that it would not be supposed to be the same larva1.
After resting some hours, it proceeds slowly down the
tree to the earth, into which it enters to the depth

OF FRUIT TREES. 107

of from one to four inches ; and in about eighteen
days they again ascend from the earth, in the form
of flies, and these again deposit their eggs in the
leaf; so that they produce two hatchings in a year.

It is happy for the fruit planter, that a simple
method is discovered, by which these destructive in-
sects may be effectually destroyed. This is done
by means of lime sprinkled over the leaves in the
form of powder. For this purpose, a wooden box,
of convenient size, having its bottom perforated
with numerous small holes, is to be filled with
lime. This being mounted on a pole, by shaking
over the tree, distributes the lime among the leaves,
and the slugs are immediately destroyed. The la-
bour is very trivial ; a man may cover a large tree
in three or four minutes ; and the desired effect is
certain. Fine earth shaken through a basket or
perforated box, will answer equally well.

Another remedy, it is said, will prove equally ef-
fectual. It is a strong infusion of tar, made by pour-
ing water on tar, and suffering it to stand two or
three days, when it becomes strongly impregnated.
This, if sprinkled over the leaves by means of an
engine, will kill these vermin instantaneously. Tan-
ners bark put round fruit trees, will destroy the
slug worm.

The following Tetter from E. Perley, esquire, is
extracted from the Massachusetts Agricultural Re-
pository, vol. 3, page 144.

LICE, INFESTING YOUNG ORCHARDS, IN THE DISTRICT OF
MAINE-MODE OF DESTROYING THEM.

" This insect, called lice, is in form like half a
kernel of rye, (but not more than one twentieth
part so large,) with the flat side sticking to the
smooth bark of the tree. They resemble blisters ;
and are near the colour of the bark of the tree.
These blisters contain from ten to thirty nits or

108 CULTURE AND MANAGEMENT

eggs each, in form like a snake's egg; which, in a
common season, begin to hatch about the 25th of
May, and finish about the 10th of June. These
nits produce a white animalcule, resembling a louse,
so small they are hardly perceptible by the naked
eye; which, immediately after they are hatched,
open the passage at the end of the blister, and
crawl out on the bark of the tree ; and there re-
main, with but little motion about ten days ; when
they stick themselves fast to the bark of the tree,
and die. From this little carcass arises a small
speck of blue mould, which is most plain to be seen
between the 10th and 20th of June, and continues
about fifteen days ; and then gradually wears off,
Until the old carcass appears, which, by this time
is formed into a new blister, arid contains the
spawns or nits before mentioned.

" The&e blisters prevent the circulation of sap,
and prove as fatal to the tree as the canker worm.

" In order to remedy the difficulty, I have made
many experiments within a few years; but long to
no good effect, not knowing then the particular
season when these animalcules could be most easily
destroyed. This, however, I have lately found to
be between the time they hatch, and that when
the mould leaves them.* The application that I
have found most effectual is, washing the trees
with lye or brine. Lime, also, mixed with lye, to
the consistence of white wash, may be useful.
And although the small branches cannot be cleans-
ed in this manner without much difficulty, still, if
the body of the tree, and the branches near the
body are kept clean until there comes a rough
bark, 1 think the lice will not kill the tree.

" Some people have recommended the applica-
tion of train oil to the tree, which, indeed, is a

* " It appears from this account, by Mr. Perley, that these
appearances can, in general, only occur between Mav 9,5; snci
July 5."

OP FRUIT TREDS. 1Q9

powerful antidote against lice, but being of a glu-
tinous quality, is very detrimental to the tree.
Inoculation has been proposed ; which, I think*
will have no effect at all on the lice ; for I perceive
they hatch in May, on branches that were pruned
off the tree in March, and the sap entirely extin-
guished.

" These lice are natural in the uncultivated
forest, on what is called moose-wood, and other
bushes.

" Much care should be taken on their first ap-
pearing in an orchard or nursery; as the cutting
down and destroying a few young trees is of no im-
portance, compared with the difficulty of having an
orchard overrun with them.

" P. S. The brine or pickle, with which the
tree is to be washed, should not be such as has
had meat salted in it ; but let one quart of com-
mon salt be dissolved in two gallons of clean
water."

As a remedy against these lice, the clay paint,
mentioned, page 74, may be recommended. If
this were properly applied to the trunk and
branches of the tree after the eggs are hatched, it
would so completely envelop the insects as proba-
bly to counteract their mischievous effects.

CURCULIO.

The following is extracted from the Domestick
Encyclopedia, edited by Dr. Mease.

" The editor is indebted to his excellent friend,
Dr. James Tilton, of Wilmington, Delaware, for
the following original and very valuable communi-
cation, on the subject of the insect, which has been
so actively engaged in destroying the fruit of Penn-
sylvania, Delaware, (and, probably, of the other
states,) for a few years past. It were to be wished,
that other gentlemen among us, who have oppor-

110 CULTURE AND MANAGEMENT

tunities, would be equally attentive with Dr. Til-
ton, in communicating their observations upon this
subject of rural economy.

" Curculio, a genus of insects belonging to the
coleoptera, or beetle order. The species are said to
be very numerous. The immense damage done,
by an insect of this tribe, to the fruits of this coun-
try, of which there is no similar account in Europe,
has given rise to a conjecture, with some natu-
ralists, that we have a peculiar and very destruc-
tive species in America.

u The manner in which this insect injures and
destroys our fruits, is by its mode of propagation.
Early in the spring, about the time when our fruit
trees are in blossom, the curcidiones ascend in
swarms from the earth, crawl up the trees, and as
the several fruits advance, they puncture the rind
or skin with their pointed rostra, and deposit their
embryos in the wounds thus inflicted. The mag-
got, thus buried in the fruit, preys upon its pulp
and juices until, in most instances, the fruit perish-
es, falls to the ground, and the insect, escaping
from so unsafe a residence, makes a sure retreat
.into the earth; where, like other beetles, it remains
in the form of a grub or worm during the winter,
ready to be metamorphosed into a bug or beetle,
as the spring advances. Thus every tree furnishes
its own enemy; for although these bugs have ma-
nifestly the capacity of flying, they appear very
reluctant in the use of their wings ; and perhaps
never employ them, but when necessity compels
them to migrate. It is a fact, that two trees of
the same kind may stand in the nearest possible
neighbourhood, not to touch each other, the one
have its fruit destroyed by the curculio, and the
other be uninjured, merely from contingent cir-
cumstances, which prevent the insects from crawl-
ing up the one, while they are uninterrupted from
climbing the other.

OF FRUIT TREES. Ill

;i The curculio delights most in the smooth-
skinned stoned fruits, such as nectarines, plums,
apricots, &c. when they abound on a farm:
they nevertheless attack the rough-skinned peach,
the apple, pear, and quince. The instinctive saga-
city of these creatures directs them especially to
the fruits most adapted to their purpose. The
stone fruits more certainly perish by the wounds
made by these insects, so as to fall in due time to
the ground, and afford an opportunity to the young
maggot to hide itself in the earth. Although mul-
titudes of seed fruits fall, yet many recover from
their wounds, which heal up, with deeply indented
scars. This probably disconcerts the curculio, in
its intended course to the earth. Be this as it
may, certain it is, that pears are less liable to fall,
and are less injured by this insect than apples.
Nectarines, plums, &c. in most districts of our coun-
try, where the curculio has gained an establish-
ment, are utterly destroyed, unless special means
are employed for their preservation. Cherries
escape better, on account of their rapid progress to
maturity, and their abundant crops: the curculio
can only puncture a small part of them, during the
short time they han^ upon the tree. These de-
structive insects continue their depredations from
the first of May, until autumn. Our fruits, collec-
tively estimated, must, therefore, be depreciated
more than half their value.

" It is supposed the curculio is not only injurious
above ground, but also in its retreat, below the sur-
face of the earth, by preying on the roots of our
fruit trees. We know that beetles have, in some in-
stances, abounded in such a manner as to endanger
whole forests. Our fruit trees often die from
manifest injuries done to the roots by insects, and
by no insect more probably than the curculio. In
districts where this insect abounds, cherry tree*
.and apple trees, which disconcert it most above.

U2

CULTURE AND MANAGEMENT

appear to be the special objects of its vengeance
below the surface of the earth.

" These are serious evils ; to combat which,
every scientifick inquirer is loudly called upon to
e*xert his talents ; every industrious farmer to dou-
ble his diligence ; and all benevolent characters to
contribute their mite.

" Naturalists have been accustomed to destroy
vicious insects, by employing their natural enemies
to devour them. We are unacquainted with any
tribe of insects able to destroy the curculio. All
the domestick animals, however, if well directed,
contribute to this purpose. Hogs, in a special
manner, are qualified for the work of extermina-
tion. This voracious animal, if suffered to go at
large in orchards, and among fruit trees, devours
all the fruit that falls, and among others, the cur-
culiones, in a maggot state, which may be contained
in them. Being thus generally destroyed in the
embryo state,, there will be few or no bugs to
ascend from the earth in the spring, to injure the
fruit. Many experienced farmers have rioted the
advantage of hogs running in orchards. Mr. Bord-
ley, in his excellent ' essays on husbandry,' takes
particular notice of the great advantage of hogs
to orchards : and although he attributes the bene-
fits derived from these animals to the excellence of
their manure, and their occasional rooting about
/the trees, his mistake in this trivial circumstance
does by no means invalidate the general remarks
of this acute observer. The fact is, hogs render
fruits of all kinds fair and unblemished, by destroy-
ing the curculio.

tt The ordinary fowls of a farm-yard are great
devourers of beetles. Poultry, in general, are re-
garded as carnivorous in summer, and therefore
cooped some time before they are eaten. Every
body knows with what avidity ducks seize on the
tumble bug, (scarabwus carnifex^) and it is probable

OF FRUIT TREES,

the curculio is regarded by all the fowls as an
equally delicious morsel. Therefore it is, that the
smooth stone fruits, particularly, succeed much
better in lanes and yards, where the poultry run
without restraint, than in gardens and other enclo-
sures, where the fowls are excluded.

" Even horned cattle, and all sorts of stock,
may be made to contribute to the preservation of
our valuable fruits. By running among the trees,
they not only trample to death multitudes of these
insects, but by hardening the ground, as in lanes, it
becomes very unfit to receive or admit such tender
maggots as crawl from the fallen fruits. Besides,
the curculio is very timid, and when frightened by
the cattle rubbing against the tree, or otherwise,
their manner is to roll themselves up in a little
ball, and fall to the ground, where they may be
trampled and devoured by the stock, poultry, &c.
Colonel T. Forest, of Germantown, having a fine
plum tree near his pump, tied a rope from the tree
to his pump handle, so that the tree was gently
agitated every time there was occasion to pump
water. The consequence was, that the fruit on
this tree was preserved in the greatest perfec*
tion."

GATHERING, AND PRESERVING APPLES.

The fruit orchard having attained to that pro-
ductive state, in which the proprietor is about to
remunerate himself for his labour and attention, it
is still requisite to exercise due judgment and dis-
cretion in the grateful employment of collecting his
crop. The injudicious method commonly prac-
tised in gathering apples is more destructive in its
consequences than is generally understood. The
first requisite is, to ascertain precisely when the
fruit is fully ripe, as it is said, that the longer win-
ter apples are suffered to remain on the trees, prcv
15

114 CULTURE AND MANAGEMENT

vided they are not overtaken by frost, the longer
they may be preserved. In hot climates, and in
hot seasons, fruit attains to maturity and ripeness
earlier than in colder ones, because the sap performs
its office more rapidly. It may be considered a
correct rule, that apples are ripe when those that
are sound and fair fall naturally from the trees, or
separate very readily on being lifted by the hand.
They should be gathered during a clear dry air,
after the dew has evaporated. According to the
late philosophick Dr. Darwin, in order to ascertain
when fruits, for instance, apples and pears, are
sufficiently ripe for gathering, it is requisite to at-
tend to the colour pf the skin enclosing the seeds.
During their infant state, there is no cavity round
the kernels, but they are in contact with the seed
vessels. In a subsequent period, when the fruit
has exhausted the nutricious matter, the cells con-
taining the seeds become hollow, and the latter
assume a dark colour. This, Dr. D. observes, is
the proper criterion by which to judge when such
fruits should be gathered ; as it indicates that they
will not continue to increase in size, but waste and
become hollow, by absorbing the mucilaginous par-
ticles from the centre. In gathering apples and
pears, it is necessary carefully to avoid injuring the
blossom buds, which are already formed for the
next year's fruit. These buds are placed at the
side of the foot stalk of the fruit, and if the spurs
are broken, there will be no fruit on that part the
next season. The pressing against the trees, there*
fore, with heavy ladders, and the rash practice of
thrashing the limbs with poles, ought to be entirely
abandoned; for by such means, the bark and limbs
are bruised, and the blossom buds for the succeed-
ing year are destroyed. Instead of ladders, step-
ping frames^hould be employed, and a pole, fur-
nished with a hook at the end, and covered with
coarse cloth, may be used to shake the small

OF FRUIT TREES. 115

limbs, without injuring the bark. When perfectly
ripe, apples for cider may be shaken off without
injury to the buds, but still they will be bruised,
unless the ground be covered with blankets or
straw. Particular care is requisite in gathering
winter fruit for keeping: they should be gathered
by the hand, and without injury, removing them
from the gathering basket to the casks prepared
for them, with great care : if bruised, they soon
decay; and the less those that are sound are mov-
ed, the better. When in barrels, they should be
placed in a dry, cool, shaded situation, above
ground, and remain until danger by frost, and then
put into the cellar.

The following valuable observations, contained
in a letter from N. Webster, esquire, have been
published in the Massachusetts Agricultural Reposi-
tory, from the Connecticut Courant.

PRESERVATION OF APPLES.

" It is the practice with some persons, to pick
them in October, and first spread them on the
floor of an upper room. This practice is said to
render apples more durable, by drying them. But
I can affirm this to be a mistake. Apples, if re-
maining on the trees as long as safety from the
frost will admit, should be taken directly from the
trees to close casks, and kept dry and cool as pos-
sible. If suffered to lie on a floor for weeks, they
wither and lose their flavour, without acquiring any
additional durability. The best mode of preserving
apples for spring use, I have found to be, the put-
ting them in dry sand as soon as picked. For this
purpose, I dry sand in the heat of summer, and
late in October put down the apples in layers, with
a covering of sand upon each layer. The singular-
advantages of this mode of treatment are these":
1st. The sand keeps the apple/ from the air, which

116 CULTURE AND MANAGEMENT

is essential to their preservation. 2dly. The
sand checks the evaporation or perspiration of
the apples, thus preserving in them their full fla-
vour— at the same time, any moisture yielded by
the apples, (and some there will be,) is absorbed by
the sand ; so that the apples are kept dry, and all
mustiness is prevented. My pippins, in May and
June, are as fresh as when first picked ; even the
ends of the stems look as if just separated from
the twig."

An English writer recommends the use of dry
pit sand, for the preservation of apples and pears.
Glazed earthen jars are to be provided, and the
sand is to be thoroughly dried. A layer of sand,
an inch thick, is then to be placed in the bottom of
the jar ; above this, a layer of fruit, to be covered
with a layer of sand, an inch thick ; then lay a se-
cond stratum of fruit, covering again with an inch
of sand. An inch and a half of sand may be placed
over the uppermost row of fruit. The jar is now
to be closed, and placed in a dry, airy situation, as
cool as possible, but entirely free from frost. Wheat
bran .is sometimes substituted for sand.

" One of the most easy methods," says Dr. Dar-
win, " of preserving fruit is that of depositing it in
ice-houses, where it may remain in a frozen state
for a considerable time. And if the fruit be after-
wards gradually thawed, by covering it with melted
ice, or immersing it in cold spring water, it will lose
but little of its flavour, provided it be consumed on
the same day."

Mr. Forsyth gives the following directions for
picking and preserving fruit. " All apples, pears,
£c. ought to be carefully picked by hand, and laid
in baskets containing dried grass, to prevent them
from being bruised ; and if they fall spontaneously,
some dry barley straw, or pease haulm should be
prepared for their reception on the ground; in the
latter instance, the fruit ought to be separated from;,

OF FRUIT TREES, ll?

and sent to table before that which is collected by
hand; and such as may be accidentally bruised
ought to be reserved for culinary purposes, because
it cannot be long kept in a sound state. When all
the fruit is collected, it should be conveyed to the
store room, laid gently, in small heaps, on dried
grass, and their tops be covered with short grass,
in order to sweat. Here it may remain for about a
fortnight, during which time, each apple, pear, &c.
must be occasionally wiped with a dry woollen cloth,
and those exposed on the surface should be placed
towards the middle of the heap. At the end of
this period, all watery ingredients that may have
been imbibed during a wet season, will be evapo-
rated; the heaps should then be uncovered, and
each article carefully wiped; separating those which
may be injured, or unfit for keeping. During this
process of sweating, the windows of the store room,
excepting in wet or foggy weather, ought to be
continually open, in order to discharge the moisture
perspiring from the fruit. The usual method of
storing pears, apples, &c. consists in laying them on
clean wheaten straw ; but in this case, it will be ne-
cessary to examine them frequently, and to remove
such as begin to decay; because the straw, by ab-
sorbing moisture, will become so tainted as to com-
municate an unpleasant flavour." The best mode
of preserving fruit, however, in the opinion of Mr.
Forsyth, is that of packing it in glazed earthen jars,
which ought to be kept in dry apartments. For
this purpose, apples and pears are to be wrapped
separately in soft papers, and laid at the bottom of
the vessel, on a thin stratum of well dried bran.
Alternate layers of bran and fruit are then to fol-
low, till the jar be filled ; when it should be gently
shaken, in order to settle its contents. Every va-
cancy must now be supplied with bran, covered
with paper, and the whole secured from air and
moisture, by a piece of bladder, over which the
cover of the vessel must be carefully fitted.

118 CULTURE AND MANAGEMENT

*

LIST OF APPLES

HELD IN MOST ESTIMATION IN THE UNITED STATES.

AN accurate technical list of the various sorts of
apples known in the United States, would be con-
sidered an acquisition of importance; but their
names are derived from such various and capricious
causes, or incidents, that a correct list cannot be
easily accomplished; some have received names de-
scriptive of the fruit, and others are derived from
the places where they have been first found, or
from the original cultivator. But a serious misfor-
tune is, in several instances the same fruit bears
many different names in different places; which sub-
jects the planter to much inconvenience, as it not
unfrequently happens, that grafts of a supposed new
variety are obtained from a distance, under a differ-
ent name, which eventually prove to produce the
same kind of fruit, with which his orchard already
abounds. I have this season received grafts from
trees, called red queen apple, which, on examining
the fruit of the last year, I discovered to be the
Baldwin apple. William Coxe, esquire, of Burling-
ton, New Jersey, possesses the most extensive or-
chard and cider establishment, it is presumed, in
the United States, consisting of more than four
thousand apple trees, besides other fruit. This
gentleman has favoured the publick with a view of
the cultivation of fruit trees, &c. which contains a
descriptive list of one hundred and thirty-three va-
rieties of apples, which are cultivated on his own
plantation. To this list may be be added others,
in various parts of the union, amounting, probably,
to several hundreds. The following is from Dr.
Mease's edition Domestick Encyclopedia: "The
family of Prince, at Flushing, Long Island, have
been many years celebrated for their fine fruit, and

QF FRUIT TREES. 119

same of the choicest kinds to be met with, in vari-
ous parts of the United States, have been brought
from their nursurj. A very extensive and excel-
lent collection o£ fruits, both imported and native,
was originally commenced, about ten years since, by
William Coxe. esquire, of Burlington, New Jersey,
and is now for sale by I. Smith &; Co. at that place.
In this grand collection, there are eighty kinds of
apples, (now one hundred and thirty-three,) ninety
kinds of pears, and fifty-one of cherries, nearly all
imported, and one hundred varieties of peaches.
Mr. Samuel Coles, of Moor's town, New Jersey, has
also an excellent collection. Several French gen-
tlemen, who have taken up their residence near
Philadelphia, have done much in a few years to-
wards improving our stock of fruits, by importing
largely of the finest kinds from France ; and there
can be no doubt, if we take pains to propagate from
the valuable stock in our power, that in a few years,
the neighbourhood of Philadelphia may boast of as
fine a collection as can be desired.

" Under the article apple, some important re-
marks were given on this subject ; the editor has
now great pleasure in presenting to the American
publick the first attempt ever made to collect, in
one view, a list of the finest kinds of apples growing
in the United States. For the materials, of which
this list was composed, he has been indebted to
Mr. William Prince, of Long Island, Mr. R. Riley,
of Marcus Hook, Chester county, William Coxe.
esquire, of Burlington, and the honourable Judge
Boudinot, of Newark, New Jersey'; through whom,
also, the valuable facts from Mr. John Ogden, of
Newark, and from Mr. Asa Hillyes, of Orange, Es-
sex county, New Jersey, were obtained ; and ho.
with thanks, expresses his obligations to them for
their ready assistance and communication. Atten-
tive, however, as his friends have been, he cannot
suppose that the list comprehends every apple i:>

120 CULTURE AND MANAGEMENT

the United States; but he is satisfied, that the
most valuable have been described, and he will
gladly receive accounts of any others, which may
have been unnoticed, and add them to the list,
should another edition of this work be called for."

From the ample catalogues of Dr. Mease and
William Coxe, esquire, arid from other sources, I
have selected a list of those which are held in
most estimation, and such as are generally in de-
mand at market.

Those marked c. are cider apples.

1. American pippin, c. " was brought from Mary-
land to Marcus Hook, thirty years since. It is of
a flattish form, middle size, firm subtance, resem-
bling the vandevere, and will keep till harvest.
Mr. Coxe describes it as a long fruit, having a dull
red stripe. Fourteen bushels of these apples are
required, at Marcus Hook, to make one barrel of
cider." (Mease.)

2. American nonpareil, or doctor apple, in Penn-
sylvania. " Will keep from November to March.
A large red-striped apple, of excellent flavour, and
very juicy. It keeps tolerably well during winter.
The tree is subject to blast."

3. Autumn, or fall pippin. " Ripens in October*
A large yellow apple, acid taste, and pleasant fla-
vour. It is also a good kitchen apple. It usually
weighs nineteen ounces. Keeps well."

4. Aunt's apple. " This is a beautiful and large
apple, of an oblong make, resembling the Priestly
in shape ; the skin smooth, streaked with a lively
red, on a yellow ground ; the flesh is yellow, break-
ing and juicy ; of an agreeable flavour, but not
rich. It ripens in November, and, from its hand-
some appearance, is a valuable market fruit. The
tree is small, the growth delicate, and its fruitful-
ness great. It is extensively cultivated in several
of the eastern counties of Pennsylvania." (Coxe,)

OF FRUIT TREES. 121

5. Baldwin apple, or Pecker apple ; is a very va-
luable red apple, large and beautiful, fine flavoured,
and will keep till April. It is in high estimation
in Massachusetts.

6. Baltimore apple. In the transactions of the
horticultural society of London, published in 1817,
it is stated, that a large apple, raised in the garden
of Mr. Smith, near the city of Baltimore, was exhi-
bited; it had been recently imported by captain
George Hobson, of Baltimore, who sent it to sir Jo-
seph Banks, by whom it was presented to the socie-
ty. This apple, of which an engraving accompanies
this account, weighed one pound seven and a half
ounces ; it measured in circumference one foot two
inches and three quarters, and in height as it stood,
was four inches, it proved very good, though over
ripe; it was very close at the core, and, if a good
bearer, will deserve general cultivation. The draw-
ing is coloured, and very interesting.

Note by the editor of the American Farmer.
" The apple here spoken of grew on the farm of
Robert Smith, esquire, where, we are authorized
to state, cuttings may be had for grafting."

7. Black apple. " Ripe in November ; a very
deep red. A much-admired fruit near Trenton,
New Jersey. Mr. Boudinot, of New Jersey, says,
4t there is an apple lately discovered here, which is
called by the owner of the orchard, a black apple,
It appears to be a species between the Spitzen-
burgh and common black apple." (Mease.)

8. Brownite. In Mr. Riley's opinion, this is ex-
celled by none for the table. It is ripe in Septem-
ber, and keeps well. It was discovered by Row-
son, an old Swede, near Marcus Hook.

9. Bow apple. Ripens in June and July; —
equal to ajry summer apple. It is juicy, tender,
and mild ; of a light yellow colour.

10. Bell flower. *' A long yellow apple, of good
flavour, very large, and excellent for the table, and

122 CULTURE AND MANAGEMENT

for cooking. When fully ripe, which is in Octo-
tober, the seeds may be heard to rattle, when
shaken. This beautiful apple will keep well
through the winter ; and it is held in great estima-
tion in the Philadelphia market."

11. Bullock' }s pippin, or shecp^s snout. This is a
native of New Jersey, and is sometimes called the
long torn. It is in high repute, in autumn and the
first part of winter, for its rich and sprightly juice,
and is much admired when baked.

12. Campfield, or Newark sweeting, c. " Is a
large sweet fruit, of a pale red colour; ripens about
the beginning of October, and keeps well, if care-
fully picked. Being a rich fruit, it is necessary to
mix the Harrison apple with it; in order to refine
the cider produced from it."

13. Cat-head. " This is a very large, round ap-
ple, flattened at the ends, and deeply hollowed : the
stalk is short and thick, so deeply sunk as to be
almost imperceptible : the colour a greenish yel-
low, the flesh white : a good apple for cooking and
drying, but apt to drop frop the tree, from its
great weight ; and deficient in point of richness and
flavour." (Coxe.)

14. Catlinc, c. A Delaware autumn cider fruit,
and considered a pleasant eating apple, in its sea-
son. The tree is very productive, arid an early
bearer.

15. Carthouse, or gilpin, c. " This apple is said
to have been brought from Virginia. It is highly
esteemed for its excellence as a table apple, late in
the spring, and as a good cider fruit. It is a most abun-
dant bearer, and hangs on the tree very late in the
season. The tree is hardy ; of a handsome, open,
spreading, and vigorous growth : the fruit is small ;
the colour a deep red, sometimes a little streaked
with yellow ; the skin of a polished smoothness;
the form inclining to oblong. The flesh is very
firm, yellow, and rich ; not fit for eating until mid-

OF FRUIT TREES, 123

winter, when it becomes juicy, tender, and finely
flavoured." (Coxe.)

16. Cider apple, c. " The apple propagated
under this name is highly esteemed, as a most pro-
ductive and excellent cider fruit, in the county of
Bucks, and the contiguous parts of Pennsylvania.
The size is middling; its appearance resembles
the vandevere ; the skin is smooth, a lively streaked
red : it is a pleasant table fruit, but is chiefly used
for cider. The tree is tali; the limbs shoot up-
ward. It is sometimes loaded with fruit, beyond
any other tree in our orchards ; requiring great care
to prevent the branches being destroyed by the
weight of fruit. It ripens in October and Novem-
ber." (Coxe.)

17. Codling. The codling, called also the Eng-
lish codling, is a very fine fruit for pies and stewing,
and is also a pleasant table apple. It grows very
large and fair; the form is oblong, rather irregular;
the skin is a bright, though pale yellow, with a fine
blush, frequently, towards the sun; it is somewhat
pointed towards the blossom end; the stalk short;
the flesh white, tender and sprightly. The tree is
uncommonly handsome, vigorous and fruitful; bear-
ing very young, and constantly ; the leaves are large ;
it makes a fine appearance in an orchard. The
fruit is fit for stewing frpm the first of August, but
does not become fully ripe until the end of that
month, and continues in season till late in October.
It is one of the profitable apples for market ; ripen-
ing gradually, and being very free from rot."
(Coxe.)

18. Corlies sweet, c. " This is a large, fair apple,
rather long in shape, of a bright yellow colour,
smooth skin, a faint blush, and a few small grey
specks ; the stalk is short, and of a middling thiclc-
ness ; the flesh is coarsely grained, white and sweet ;
it ripens in September and October, but will keep
later for cider,, for which it is highly esteemed.

124 CULTURE AND MANAGEMENT

The tree grows vigorously, with a singularly deep
green foliage, and round head : it is a great be are n
It was brought from East Jersey." (Coxe.)

19. Cooper's russeting, c. "Keeps from Octo-
ber to May. A natural fruit, produced on the farm
of Joseph Cooper, of New Jersey, who believes it
to be of Indian origin ; as the tree, from which he
(when a young man) preserved a graft, was an old
decayed tree, and the place on which it grew was
originally the site of an Indian village. It is some-
what dry, but of a pleasant sweetish taste. This
apple makes most excellent cider : it also is a good
pie apple, and best when not pared. Pears, boiled
in russeting cider, with about half sugar, make a
good preserve. The trees bear abundantly every
second year : the limbs spread horizontally, and are
short. This excellent fruit, being justly esteemed,
is much propagated by engrafting, in New Jersey."
(Mease.)

20. Flat sweeting, or hornet sweeting, from the
circumstance of its being a favourite of hornets, on
account of its rich, sirupy juice. This is a flat ap-
ple, thin skin, and of a yellowish colour ; flesh white,
and juice saccharine and pleasant. Ripe in Sep-
tember, and will keep several months. It is doubt-
ful whether this fruit is known out of the county of
Plymouth. Its origin not ascertained.

21. Gloucester white, c. "This apple is of a
middling size ; of a shape not very uniform, vary-
ing from an oblong to a flat form; the colour, when
ripe, is a bright yellow ; rich, breaking and juicy ;
of a fine flavour, as a table apple ; and producing
cider of an exquisite taste. The stalk is of the
ordinary length, inserted in a cavity of medium
depth; the crown is moderately deep; the time of
ripening is about the first of October, after which
the fruit soon falls, and is fit for cider : it does not
keep long, but, while in season, is a delicious table
apple. The tree is very thrifty, lianly and vigo-

OF FRUIT TREES. 125

FOUS ; of a regular and beautiful form, and very pro-
ductive. It is much cultivated in the lower coun-
ties of Virginia ; from whence I procured it, as an
apple of high reputation." (Coxe.)

22. Golden pippin. " Keeps from October to
January ; slightly acid ; yellow on one side, and red
on the other : it is a good apple, according to Mr.
Riley, and was brought from England by William
Penn. It succeeds best on a sandy soil."

23. Golden rennet. " A beautiful and excellent
apple, of a bright yellow tint, marked on the south
side with faint red streaks, and yellow brown dots;
its flesh is remarkably tender, and of a glossy white ;
the juice has the taste and flavour peculiar to pine
apples, and which is also found in the golden pip-
pin : when stored, it ripens in December, but attains
to perfection only in February. The tree has a
healthy appearance, and is of a middling size."

24. Green everlasting. " Light green colour ;
skin remarkably smooth and fair. This apple keeps
well, until late in the summer, and some have kept
perfectly sound more than a year from the time
they were gathered." (Mease.)

25. Green Newton pippin, c. "It is of a flattish
form, and green colour, when first gathered, turning
yellow in the spring, and is justly esteemed the best
table apple in America. It is supposed to have
come originally from Holland, but Mr. Prince says,
it originated in the town of Newton, Queen's coun-
ty, Long Island, state of New York. In general,
apples, kept till the spring, lose their flavour, and
become mealy, but the Newton pippin may be kept
till June, without losing either its juice or flavour.
It is an excellent apple for cider, either alone, or
mixed with others. Many varieties are raised from
the seed of it, of a large size, but different in form
and colour. Mr. Riley, of Marcus Hook, says, there
are two varieties raised at Newton, in Chester coun-
ty. The flat sort is much the best, and the great-

126 CULTURE AND MANAGEMENT

est bearer. It is an excellent apple for house use;
makes a large quantity of cider, though of a thin
quality. A large long kind, sometimes called lady-
finger, is not so good ; the taste is not so pleasant,
and they have a thick skin. This apple is of a
beautiful golden colour, in the spring. The trees
of both those varieties grow larger, and are great
bearers.* Forsyth remarks, that the Newton pip-
pin seldom ripens in England. Mr. Cooper, of
New Jersey, remarks, that the Newton pippin does
not thrive in a sandy soil." (Mease.)

26. Grey house, c. " Mr. Riley, of Marcus Hook,
thinks this is not excelled by any for making cider :
it is of a middling size, reddish grey colour, ripe in
October. Cider is made of it in November. The
tree bears but every other year, and then is heavi-
ly loaded. It is a very tender fruit, though late in
blossoming. At the time of the formation of this
fruit, it is very subject to perish by easterly winds,
attended by cold rains, which frequently cause the
apples to fall off in abundance, sometimes to the
loss of the whole crop ; and, on an average, the tree
does not succeed in bearing a good crop above one
fourth of the time. It was first discovered by P.
Roman, in his township, (Marcus Hook,) by a na-
tural tree, that grew close to his house ; hence call-
ed his house tree, and by some, Roman knights. This
free is of a middling size, inclines to grow low, and
is short lived. Twelve bushels of these apples are
required to make a barrel of cider." (Mease.)

27. Hagloe crab, c. w According to Mr. Mar-
shall, a gentleman in Herefordshire, England, Mr.
Bellamy, produces cider from the Hagloe crab,
which, for richness, flavour, and price on the spot,
exceeds, perhaps, every other fruit liquor, which
nature or art have produced. He has been offer-
ed sixty guineas for a hogshead, containing one hun-
dred and ten gallons of this liquor." William
Coxe, esquire, of Burlington, New Jersey, having

OF FRUIT TREES. 127

»

Cultivated this fruit, describes it as follows : " The
fruit, when fully ripe, has a yellow ground, streaked
with bright red; the size about middling ; the form
round, flat at the ends; the stalk large; the flesh
remarkably soft and woolly, but not dry ; the taste
acid, but highly flavoured; the quantity of juice
smaller, in proportion to the fibrous matter, than
in most other apples, requiring nearly one third
more of the hagloes for a barrel of cider, than of
common fruit; the juice, though uncommonly
sheer, is singularly rich ; and though the smell of
the apple is faint, the flavour of the cider is high,
and, when properly manufactured, is very rich.
The colour of the flesh is pale, but that of the
cider, dark ; it ripens in August and September;
keeps a long time without rotting; it bears abun-
dantly and early ; the growth of the tree is very
uncommon ; thick strong shoots ; buds, particularly
at the extremity of the branches, very large ; the
the colour of the wood dark ; the size of the tree is
small. The Hagloe is an uncommon fine cooking
apple ; and from its great beauty and large size,
added to its abundant bearing, is a valuable market
fruit."

28. Harris fm apple, or long stem, c. "It is of a
moderate size, and of a rich dry taste, with a tart-
ness, that renders its sweetness agreeable and live-
ly. It ripens about the beginning of November:
keeps a long time, and answers well for culinary
purposes. The cider made from this apple is
clear, high coloured, rich, and lively. General
Washington was presented with a barrel of it, by
judge Boudinot, of Newark, New Jersey, and he
declared his preference of it to that made from
Hughes's Virginia crab. This fruit originated in
Essex county, New Jersey, where it is now very
extensively cultivated. The cider from this fruit
sells from eight to ten dollars per barrel. Mr.
Coxe observes, " as a more vinous, rich and highly-

128 CULTURE AND MANAGEMENT

flavoured liquor, I prefer the Harrison to the crab
cider." (Mease.) " One tree of this kind, this
year, (1817,) in an orchard in Essex county," says
Mr. Coxe, " produced upwards of one hundred
bushels, eighty-seven of which were gathered,
when fully ripe ; the others were fallen fruit, care-
fully measured, to ascertain the quantity."

29. Harty sweeting, c. A small yellow apple;
ripens in autumn, and is considered a valuable cider
apple, but not very useful for other purposes.

30. High-top sweeting. This tree, it is believed,
is peculiar to the old Plymouth colony. The first
settlers, either from choice, or for want of other
varieties, cultivated it more generally than any
other apple. It is now much on the decline. The
fruit is under the middle size ; of a yellowish colour,
pleasant taste ; but chiefly used for baking, and for
drying. It is ripe in August, and is not long pre-
served. The tree is remarkable for its long up-
right stem.

31. Holmes apple, c. Was first planted by Z.
Holmes, esquire, of Kingston, Plymouth county.
He set in the ground a small sprout, without know-
ing its qualities, and in the eleventh year he gather-
ed from it thirty bushels of apples. It is now
much admired, and extensively cultivated, in this
vicinity. The tree bears young, and every year ;
the more abundantly every second year. The
fruit is of a middling size; the skin white, with a
blush on the sun side. Ripe in November; keeps
through the winter; has a pleasant flavour; and
makes good cider.

32. Holten sweeting, c. It is among the excel-
lences of this tree, that it flourishes in a thin soil,
and that it bears remarkably early, and very uni-
formly. Ripe in September; and is an excellent
fall apple for family use, and for cider of the first

uality. It is deserving of general cultivation,
"o account of its origin has been obtained.

OF FRUIT TREES. 129

33. Hughes's Virginia crab, c. " A small fruit,
of a light green colour, striped with redy and of a
harsh unpleasant taste. Originated in Virginia;
and is highly valued as a cider fruit, as its must is
less disposed, from its great acidity, to rise too high
in fermentation, than that of any other apple ; and
it has, besides, almost every other property of a
cider apple. The trees bear abundantly ; the fruit
ripens late, and is free from rot of any kind ; the
fruit is small and hard, and, therefore, bears the
fall from the tree, without bruising. It grinds
small, and the pulp is remarkably tough, yet parts
with its juice readily ; and the must runs from the
press very fine and clear.

34. Lady apple. Pom one d'apis. This is of
French origin; of a bright red colour next the sun,
and yellow and green on the other side. A most
beautiful little apple, and of pleasant taste. It
keeps well during the winter, and is a much ad-
mired dessert apple.

35. Lady finger. A long, tapering fruit, of a
beautiful yellow and red colour. It is well flavour-
ed, and keeps until June. The tree bears abun-
dantly.

36. Large red and green sweeting. Ripens in
September. A very large fruit, weighing a pound.
Red, streaked on a yellow ground; the flesh sweet
and tender.

37. Large early harvest. " Ripens in June and
July. It is usually as large as a middle sized New-
ton pippin ; of a pale yellow colour, when ripe ; of
a pleasant acid taste, and answers best for tarts,
and may be used for that purpose, when no larger
than a nutmeg; but cutting them in two equal
parts, without peeling." (Mease.)

38. Loring sweeting. The apple, known by this
name, was brought from the county of Bristol, by
Mr. E. Loring, of Plympton, Plymouth county, and
is much cultivated in this vicinity ; its origin, or the

17

130 CULTURE AND MANAGEMENT

name by which it is distinguished in other parts of
the country, I have not been able to ascertain.
The fruit is large and fair; of a pale yellow
colour; the flesh is sweet, and extremely pleasant;
abounding in a rich sirupy juice ; and, as a baking
apple, it is of superiour excellence. It ripens in au-
tumn, and retains its good properties till March.
This fruit ought to be introduced into every or-
chard.

39. Large yellow Newark pippin — Yellow pippin —
French pippin of Newark, c. " Abounds near New-
ark, New Jersey; an excellent winter apple, of a
greenish colour outside, rich saccharine taste, yel-
low substance, and of a higher flavour than the
Newton pippin.* It is so abundant in juice, that a
barrel of cider has been made from seven bushels ;
but the cider is not of the first quality. It is said
to have been imported from France." (Mease.)

40. Maiden's blush. " This is an apple of large
size, and great beauty ; exhibiting a lively contrast
— a yellow ground, with a bright red cheek ; whence
it derives its name, given to it by Samuel Allison,
esquire, late of Burlington, who first brought it into
notice : the form is flat ; the skin smooth ; the flesh
white, tender and sprightly ; remarkably light, and
fitted for drying, for which it is preferred to any ap-
ple of the season ; the stalk is short, and grows in a
deep hollow, as does the eye : the fruit ripens in Au-
gust, and continues in perfection till the end of Sep-
tember ; and is fit both for pies and the table. The
tree is uncommonly handsome, as well as vigorous
in its growth; forming a fine open and spreading
head: it bears abundantly and constantly, and is a
very popular apple in the Philadelphia market."
(Coxe.)

41. Michael Henry. "A winter fruit; a long
green apple, much admired for the table, in Mon-
mouth county, New Jersey. It is a sweet, juicy,
sprightly and well flavoured apple."

OP FRUIT TREES. 131

42. Monstrous pippin^ or American gloria mundi.
" It originated on the farm of Mr. Crooks, near Red
Hook, in New York. It is of a yellow colour, when
ripe, and resembles in flavour the fall pippin, or pip-
lin. It will keep from November till March. The
fruit of the original tree weighed twenty-seven
ounces." (Mease.)

43. Morgan apple. " Ripe in October* So nam-
ed by Samuel Coles, of Moorstown, New Jersey ;
as it came from the late I. Morgan. A pleasant
eating apple ; will keep till May. A great bearer."
(Mease.)

44. Newark king apple. " Is a very large red
fruit ; ripens in October, and, when mellow, has a
very pleasant taste, and is generally used as a win-
ter apple about Newark, New Jersey, though it
does not keep so well as some others."

45. Nonsuch. This is a fine red apple, having
an agreeable flavour; will keep sound till late in
the spring, and is much esteemed in Massachusetts,
for its good properties.

46. Nursery apple. " Is the size of the Harrison
apple. When first ripe it is of a greenish colour,
but in the latter part of the winter, it turns yellow.
It is frequently kept until June and July, and has
been kept sound until September. It originated in
a nursery of Jos. Baldwin, at Cranetown, New Jer-
sey." (Mease.)

47. Pearmain, c. The winter pearmain is among
the first cultivated apples by the fathers of the old
Plymouth colony, and is, undoubtedly, of English
descent. Many trees of this kind are now suppos-
ed to be more than one hundred years old, and
grafted trees from them produce the genuine fruit
in great perfection. The tree is tall and upright,
forming a handsome regular top: it is hardy, and
will flourish in a light soil. It is not an early bear-
er, but when attained to about twelve years, from
having been grafted, it produces more abundantly

132 CULTURE AND MANAGEMENT

and uniformly than any other kind within our know-
ledge. The fruit is scarcely excelled aS a table ap-
ple, or for cookery ; and the cider, made from it, is
said to be inferiour to none. The apple is of a
moderate size ; fair and smooth ; of a reddish co-
lour, interspersed with green and yellow; the flesh
a rich yellow ; the flavour slightly aromatick, and
agreeable. There are two or three varieties of
this apple, but rather of an inferiour quality.

48. Pennoctfs red winter. A large, fair, pleasant,
spicy apple ; of an oval, and somewhat flat form ;
of a reddish colour. It originally came from Jos.
Pennock, of Springfield township, Delaware county.
The tree grows large, and is very handsome; a
great bearer, and the fruit is in great repute in the
Philadelphia market.

49. Priestly. "Keeps from December to April;
originally cultivated in Buck's county, Pennsylvania.
A large, long, juicy fruit, and of a spicy flavour ; co-
lour red. This tree grows very straight, and is of
a handsome shape." (Mease.)

50. Pove-shon, c. " Is a small red apple ; ripe
about the latter end of September ; of a pleasant na-
vour, and makes good early cider; for which purpose
it is generally used about Newark, New Jersey."
(Mease.)

51. Pound apple. "This is a large fair apple-
very showy; the form is flat; the stalk short, and
planted in an indented cavity : the skin is smooth,
a pale yellow, inclining to a green, streaked with a
lively red ; the flesh of a yellowish cast, mixed with
a small portion of green; juicy and sprightly; well
fitted for cooking ; it ripens in October, and keeps
for several months : the tree is large, vigorous and
spreading." (Coxe.)

52. Quince apple. " The tree is of large and vi-
gorous growth ; the size of the apple is large ; the
shape flat ; the skin, when fully ripe, is yellow; the
flesh rich, yellow and juicy : in appearance, it some-

OP FRUIT TREES, 133

what resembles a large yellow Newton pippin. It
eame originally from the state of New York. Ripens
in November." (Coxe.)

53. Queen apple. (Summer queen.) " The sum-
mer queen is an apple of the finest quality, and its
appearance is uncommonly beautiful. The size is
large ; the skin has a fine, rich, yellow ground, mix-
ed with red, handsomely striped and clouded, some-
times in a proportion greater than the yellow ; the
blossom end is much pointed, and full of little fur-
rows and protuberances ; the stalk is long, and
planted in a deep cavity, with projections of the
ilesh around the stalk, like the Roman stem; the
flesh is rich, yellow, and highly scented ; equally
suited for eating and stewing. It is not fully ripe
until the beginning of August, but can be used for
stewing long before that time : the tree is of a very
luxuriant growth, with large leaves, and hanging
boughs : it is a great and constant bearer : it is
known by the name of sweets harvest, in many
parts of New Jersey." (Coxe.)

54. Rariton sweeting, c. " Rich flavour ; egg-
shaped ; makes good cider, which keeps well :
brought from Rariton, by Mr. Ogden's father."
(Mease.)

55. Red everlasting. " Ripe in November ; its
colour deep red ; it is a small sized fruit, of tolera-
ble flavour ; and keeps well till June or July, but
grows mealy and dry." (Mease.)

56. Redling. " Was brought, about sixty years
since, from Pennsylvania to New Jersey, by the
mother of Mr. Jos. Cooper, who thinks it is the best
keeping apple now known. The colour is of a light,
shining red, and of very pleasant smell and taste.
They hang on well, being suspended at the end of
a tw'ig. It somewhat resembles the Priestly apple."
(Mease.)

57. Red streak, c. " Originally from England ;
a winter fruit; keeps well, but shrinks: of a plea-

134 CULTURE AND MANAGEMENT

sant flavour; red with spots, and generally has a
russet coloured teat on the lower side. The tree
grows straight. When used for pies, they need not
be pared. The cider from this apple is much ad-
mired." (Mease.)

58. Rambo. From Delaware ; a fine apple, of
the size of the vandevere ; same shape, and a high-
ly valued fruit.

59. Roane>s white craft, c. "This apple I procur-
ed from colonel John Roane, of Virginia : the ori-
ginal tree was discovered a wilding on his estate,
in the year 1790. In growth, it resembles the
Hewes crab ; the leaves being very delicate, the
wood hard, and the size of the tree small : it is an
early and great bearer every second year : the ap-
ple is very small, not larger than the Hewes crab;
the form is round; the stalk thin; the skin yellow,
with a small portion of russet about the stem, and
spots of red scattered over it : the flesh is rich, dry,
and of a musky sweetness; rough to the taste, from
its astringent and fibrous properties, and leaving the
pomace undissolved, after pressing : the liquor is
remarkably strong ; of a sirupy consistence when
first made, but becoming singularly bright by pro-
per fermentation and racking. It will keep per-
fectly sweet, in casks well bunged, and placed in a
cool cellar, through our summer months: the fruit
ripens in September and October, and may be kept
without rotting, for late cider." (Coxe.)

60. Rhode Island greening. This is a fine large
fair fruit ; of a green colour, when first gathered,
and turns yellow towards spring. The flesh is rich,
juicy, tender and very yellow. It is a most excel-
lent apple for the table, in the first part of win-
ter, and will keep and retain its flavour till March.
The tree grows rapidly, spreading its luxuriant
branches very extensively, and inclining towards the
earth. It is doubtful whether this is the same, or
a different variety from the Jersey greening.

OP FRUIT TREES. 135

61. Roman stem. "This apple was first propa-
gated in the neighbourhood of Burlington, New Jer-
sey, where the original tree is now standing. It is
an excellent early winter fruit, much admired for
its tender, mild, juicy and agreeable properties : the
size is small; the form round; the stalk of singular
appearance, from a fleshy protuberance of the neigh-
bouring part, resembling an aquiline nose; whence
the apple derives its name : the skin is rough ; the
colour yellow, with black clouds and spots : the
tree is of handsome and vigorous growth, with long
shoots, and great fruitfulness : it is in every respect
deserving of extensive cultivation." (Coxe.)

62. Royal pearmain, c. " Is a fine large apple ;
rather flat in its form ; of a rich russet colour, blend-
ed with red, faintly streaked, and dotted with spots
of russet. The skin is rough, the flesh a rich yel-
low, of a very sprightly taste, and firm in its tex-
ture : when first gathered, rather tart, but becomes
both sweet and tender by keeping: it is a good ta-
ble apple, and makes excellent cider : the size that
of a vandevere : it ripens in October, and will keep
till February and March : it is highly esteemed by
the planters in Virginia, whence I procured it, from
the neighbourhood of Richmond: the tree grows
tall and straight, with a luxuriant foliage, and regu-
lar form, and is a most abundant and uniform bear-
er. This apple is known in Pennsylvania, and much
cultivated, under the name of the Men-it's pear-
main." (Coxe.)

63. Royal russet, or leather coat. "This is an
apple of moderate size, and of a flat form : when
ripe, the side next the sun is a rich red, intermixed
with russet, with spots of white : the flesh is well
flavoured, sprightly and tender; the stem short and
thick, with small swellings in the surrounding parts :
it is a fine cooking apple; keeps well; and bears
abundantly. It was imported from England, where
jt is highly esteemed as a valuable winter apple,"
(Coxe.)

136 CULTURE AND MANAGEMENT

64. Roxbury russeting, c. This is one of the
best known, and most valuable fruits in Massachu-
setts. The apple is rather flat, and the colour a
yellowish russet : it is not fit to eat till February,
and is very easily preserved till June, when its.
juice and flavour are peculiarly pleasant. The
trees are the most constant to bear, and seldom
bear so full as to break the limbs ; and the fruit is
excellent for cider ; and for the table, late in the
spring. But the trees require a moist situation,
and are less likely to thrive well in a dry soil, than
any other kind of apple. They require also more
manuring and care than most others, or the fruit
will be very ordinary.

65. Ruckmarfs pearmain, or golden pearmain, c.
" Called in New York and East Jersey, the Ruck-
man's or Dutch pearmain ; and in other places, the
red russet ; is a most valuable apple for cider, and
for family use : the size is middling ; the form ra-
ther flat; the skin rough, with a large portion of
bright russet, mingled with red, towards the sun,
when fully ripe : the flesh is rich, tender, and
rather dry : it is a great and uniform bearer : the
tree grows luxuriantly, with strong shoots, and a
close, compact head : the fruit ripens in Novem-
ber, and keeps well through the winter/' (Coxe.)

66. Seek no further. " This apple is a native of one
of the eastern states : it is a large fruit ; of round,
but oblong form ; the skin smooth, of a yellowish
green colour; the flesh yellow, juicy, rich and ten-
der; an agreeable early winter apple. The tree
bears well ; the trunk straight and tall, shooting
into branches upwards, in a handsome and regular
form." (Coxe.) The seek no further, or by some
called signifinger, is much cultivated at Raynham,
county of Bristol, where it probably originated.
From its high reputation, it is now extending, by
engraft merits, into various parts of Massachu-
setts,

OF FRUIT TREES. 137

67. Spitszenburgh. " Keeps from November to
March. There are three sorts: The Esopus;
flushing ; and the Newton. The first, of a light
red colour, round form, pleasant flavour, and slightly
acid. The second is generally larger, and of a
deeper red colour, covered with small white
specks; its form is flatter, and it is of a more acid
taste than the first. The third species resembles
the second in taste and colour, but in form is
much flatter. According to Mr. S. De Witt,
surveyor general of New York, the Spitszenburgh
was discovered as an accidental production, in
the neighbourhood of the city of Albany, and in his
opinion, may challenge the world to match it.
The flavour he thinks superiour to the Newton
pippin. Mr. Cooper and Mr. Coles, of Moorstown,
New Jersey, mentioned another kind, called the
Cane Spitszenburgh, from a family of that name
near Gloucester Point, New Jersey, and which
they thought superiour to the kinds mentioned
above." (Mease.)

68. Spice apple. " Is a large autumn apple, of
an aromatick flavour, very tender, and good for
house use, but will not keep long. It appears to
be peculiar to New Jersey."

69. Styre, c. This is the most celebrated and
extensively cultivated cider apple in England ; and
is also a good eating apple. The size is above
middling ; the colour of a pale yellowish white ;
the flesh is firm, and when fully ripe, of a fine fla-
vour: the cider, when produced from a light, rich
soil, is rich, highly-flavoured, and of a good body ;
its price in England is frequently fourfold of that of
common sale cider: the fruit is pale-rinded, but
produces a high-coloured liquor. The tree is of a
singularly beautiful growth, remarkably besom-
headed, throwing out numerous straight luxuriant,
scoots, growing upwards from the crown, in the

18

138 CULTURE AND MANAGEMENT

form of a willow pollard, running much to wood,
and, in deep soils, growing to a great size before it
becomes fruitful. It suits sandy ground. By the
end of September it is ripe in England; generally
the middle of October, in common years, the time of
gathering. By Mr. Knight's experiment, the must
outweighed all others, except that of a new varie-
ty produced by mixing the Lalham green and Sibe-
rian crab. Marshall states, that nearly one third
more of Styre apples is required to produce a
barrel of cider, compared with common apples."
(Coxe.)

70. Summer pearmain. " This is one of the
finest fruits of the season ; frequently preferred to
ti fine pear. The size is middling; the form ob-
long, uniformly regular; the ends both deeply in-
dented ; the colour in the shade is dull red, some-
what streaked, and faintly spotted ; in the sun it is
frequently of a lively red, blended with a rich
yellow : the juice is abundant, until too ripe ; the
flesh is singularly tender; it frequently cracks
open on the tree, and bursts from its own weight,
in falling : it is equally adapted to the table and
stewing, and is probably the most popular apple of
the season, which commences with the first of
August, and (it being very free from rotting) con-
tinues through that and the following month.
The tree is of a moderate size ; the head very
round and close : it grows remarkably well on
light and sandy soils." (Coxe.)

71. Swaar apple. Keeps from November to
March. A large, yellow, and greenish apple, of
good flavour ; much admired as being a winter
table fruit, of superiour excellence. The trees
bear largely.

72. Sweet greening. A large, handsome apple,
resembling in size and form, the Rhode Island
greening. Ripens in autumn, and possesses the
valuable property of retaining its soundness and fla-

OP FRUIT TREES. 139

\our till the middle of June. It is an excellent ap-
ple for baking, and deserves to be more extensively
cultivated. Its origin is uncertain, and it is doubt-
ful whether this fine fruit is known out of the old
Plymouth colony.

73. Tolman sweeting. I have not been able
to trace to its origin this justly admired apple. la
Dartmouth, county of Bristol, where it is best
known, it is held in much estimation for family
use during the autumn, and through the winter.
The fruit is above the middle size, yellow, with a
small bluish stripe on one side : it is juicy, and the
flavour pleasant.

74. Vandevere, c. " Formerly called stalcubs.
A well known and most excellent eating fruit ;
pleasant, and sprightly acid, joined with a sweetish
taste, and much preferred for pies and sauces.
Unfortunately the trees have greatly failed of late.
On a rich heavy soil, they are subject to the bitter
rot ; on a light soil, not so much so. Mr. Riley,
of Marcus Hook, says, this apple originally came
from Wilmington, Delaware, and was cahVd after a
farmer who raised it." (Mease.)

75. Vanwinkle, or granmwinkle, c. " Is a large,
red, and very sweet apple ; rich taste, and fine
flavour : ripe about the middle of October, vyhen the
fruit falls, and decays so rapidly that it is difficult to
preserve the apple till the proper time for making
first rate cider. These apples answer best, when
mixed with half their quantity of the Harrison ap-
ple. Cider made from this apple alone, resembles
unfermented metheglin, and must remain in the
barrel until the next summer, when it will fine.
The tree originated in the orchard of Thomas
Williams, deceased, according to Mr. Hillyes, of
Orange ; but Mr. John Ogden, of Newark, says,
he was told the first graft was taken from a tree
belonging to an old lady, Mrs. Van Winkle Pove-
shon." (Mease.)

140 CULTURE AND MANAGEMENT

76. Wine apple, c. " An uncommonly large, fair,
handsome, red apple. The form is round ; flat at
the ends : the skin is a lively red, streaked and spot-
ted with a small portion of yellow ; the stalk end
frequently of a russet colour ; both ends deeply in-
dented ; the stalk very short : the taste is rich and
pleasant; an admired table fruit, and excellent for
cooking, as well as for cider : it ripens in October,
and keeps well through the fall and winter. The
tree is uncommonly large and handsome ; the leaves
small ; it bears abundantly ; from its spreading
form it does not require much trimming: it is pro-
bably as saleable an apple as any sold in the Phi-
ladelphia market. In the state and county of
Delaware, it is called the Hays winter ; and in one
place in New Jersey, the fine winter, and large
Winter red. I have been informed, that the origi-
nal cultivator of this apple made admirable cider,
by throwing about one shovel full of sandy loam
into a pressing, which had an effect in lessening the
acidity, and made a clear, sweet liquor, by this no-
vel mode of fining." (Coxe.)

77. Wine sap, c. " An autumn fruit, of a deep
red colour, and sweet, but not sprightly taste;
makes excellent cider, which is preferred by some
to that of the red streak, cultivated by Samuel
Coles, of Moorstown, New Jersey."

78. Yellow sweeting, c. " A large, yellow, sweet
apple ; will keep till harvest ; makes good cider,
and answers for family use. Mr. J. Ogden's father
took the scion from an old tree of J. Johnston's^ at
Connecticut farms, fifty years ago." (Mease.)

6F FRUIT TREES. 141

CIDER.

I HAVE now the satisfaction of presenting the most
femple and approved rules and directions relative to
the important art of manufacturing and preserving
that valuable and salubrious beverage, the produce
t)f our orchards. The importance of the subject
will justify the extent and minuteness of detail
which occupy the following pages, and it is hoped
the reader will find them, in the perusal, interest-
ing and profitable.

"The value of fruits, for the manufacture of cider,
may be judged of from the specifick gravity of their
expressed juices. The best cider and perry are
made from those apples and pears that afford the
densest juices ; and a comparison between different
fruits may be made with tolerable accuracy, by
plunging them together into a saturated solution of
salt, or a strong solution of sugar: those. that sink
deepest, will afford the richest juice."

The first authority of which I avail myself, is to
be found in papers on agriculture, by the Massachu-
setts society for promoting agriculture, vol. L

"OF MAKING AND MANAGING CIDER.

" From the apple, in our country, we obtain a
beverage highly useful. The wines of other coun-
tries do not differ more in quality, than the cider of
ours. And much of this difference arises from im-
proper management, either in grinding the apples,
or, what is more common, putting the must or juice
into foul casks, and neglecting or mismanaging it
while fermenting. Mr. Marshall asserts, that a
gentleman in Herefordshire, (England,) Mr. Bella-
my, produces cider from an apple called the Hagioe

142 HirLTLTRE AND MANAGEMENT

crab, which, for richness, flavour and price on the
spot, exceeds perhaps every other fruit liquor, which
nature or art have produced. He has been offered
sixty guineas for a hogshead of one hundred and ten
gallons of this liquor. Thus we see how capable the
fruit from the apple tree is of improvement. We
are favoured with the observations of a gentleman
residing near Philadelphia, on the making and fer-
menting cider, and his directions to preserve the
casks that have been used for cider. He begins
thus : ' It would be to little purpose, at present, to
say much on the kinds of fruit capable of yielding
the best cider, yet it may be proper to mention
those most common here, and give them a place ac-
cording to their respective merits. The sweet rus-
set, called the pair apple, is unquestionably the rich-
est fruit we have: the house apple stands second:
they both yield very sweet must, and consequent-
ly, specifically heavier than that of any other apple.
The Newton pippin yields its must free from the
finer pumice, and, although not so rich, from that
circumstance, ferments more moderately, and is soon-
est fine in the cask. The Spitszenburgh and pear-
main I do not rank among the cider apples, because
they seldom afford a must that will bear fermenta-
tion, except the season be uncommonly dry, or the
trees very old. The largest and finest fruit grows
on young trees, and in moist seasons, and these yield
the greatest quantity of cider. Old trees and dry
seasons afford a smaller fruit, highly flavoured, and
less juicy. The vandevere is little better than good
water cider. If it be fermented, it very soon be-
comes acid, and if not fermented, becomes ropy.
The red streak, the cockagee, and the royal wilding,
so famous in England and Ireland, are not known
here, but the Virginia crab well enough supplies
the place of them all. This apple deserves every
possible attention, as its must is less disposed, from

OF FRUIT TREES. 143

its great acidity, to rise too high in fermentation,
than that of any apple known here. Were there
no other advantages, this simple one would render
it exceedingly valuable to the common farmer, who
will be hardly brought to pay attention to the nice
operation of fermenting the sweeter fruits ; but it
has almost every other good property of a cider apple.
The trees bear abundantly, the fruit ripens late, and
is free from rot of any kind ; the fruit is small and
hard, and therefore bears the fall from the tree
\yithout bruising. It grinds small, and the pulp is
remarkably tough, yet parts with its juice readily ;
hence the must runs from the press very fine. It
would be going beyond my present object, to say
much more of this apple ; yet I cannot forbear ob-
serving, that being acid, it will bear to stand in the
pumice longer than any sweeter apple. This fact
deserves more attention than is commonly given to
it; and if the time and occasion would admit, I should
indulge myself in speaking largely on it.'

" As the inquiry is how to make the best cider,
there need not any thing be said of imperfect fruit,
or that which falls from the tree early in the sea-
son, as they cannot be applied to this purpose ; the
September gale beating down such great quantities
of apples, tempts the farmer to use them with those
that continued longer on the tree. But where this
gale happens early, the effects are fatal to the ci-
der: for, if they are made up immediately, the fer-
mentation rises too high, in consequence of the too
great degree of heat in the air; and this evil is in-
creased by the imperfect and great quantity of juice
contained' in the fruit; if they remain unground.
they become insipid, especially those which lay on
the ground under the trees ; and if gathered ia
heaps, they are disposed to rot. To make the best
cider, you must have sound fruit, gathered late in
the season, in dry weather, after the middle of Oc-
tober, if possible. They should lay in large heaps.

144 CULTURE AND MANAGEMENT

covered from the dews and rain, about fourteen
days; in which they heat, and throw off a great
proportion of their indigested and insipid water, and
ripen more uniformly than while on the tree. They
must not be ground while they are wet, either from
the rain, the dew, or from the moisture thrown out
by the heat produced by their laying together.
The finer the apple is ground, the more it will
yield. If the mill is well fitted, it crushes the seed,
and gives a peculiar aromatick bitter to the must,
which becomes more and more distinguishable as
the cider is longer kept. Some prefer this flavour;
others dislike it, not distinguishing it from the bit-
ter of the rotten apples, although very different from
that pungent bitter, both in taste on the palate, and
effects in the stomach. If straw is used in forming
the cheese for the press (cloth made of hair is best,
but very expensive) it must be clean from rust ; for
there is no liquor which more readily imbibes and
betrays offensive tastes than cider. Too hard press-
ing on the cheese, before it is sufficiently closed,
presses out the pulp with the must, and it is in all
cases necessary to return the first running on to the
cheese, until you perceive it free from pulp. If
you choose a pale cider, the pumice must be press-
ed as soon as possible from the mill : the colour is
raised by exposing it longer, and in greater surfaces
to the air. The aptness in cider to imbibe foreign
tastes, renders an exact attention to your vessels of
great importance. New vessels, made of seasoned
oak, do very well ; but those that have been used
are better, provided they be kept sweet and clean.
To effect this, when a cask is empty, rinse it with
cold water immediately, otherwise the lees will sour.
and fix an acid that can hardly be removed; and if
long continued, dries on the staves so hard as to re-
quire much labour in scrubbing it off: in this case,
it should be white-washed with lime, and after a
few days washed again : when it is rinsed perfectly

OF FRUIT TREES.

dean with cold water, pour into a hogshead at least
six gallons of boiling water. Roll and shake the
water to every part of the cask, so as to heat it on
all sides. Then pour out the water, and lay your
cask exactly bung-hole downwards, the water run-
ning clear and entirely off; the heat in the cask will
dry it perfectly. In this state, bung it up as care-
fully as if filled with your choicest liquors, and it will
remain perfectly sweet, and fit for use in the fol-
lowing season. It is best, however, to inspect each
cask before you fill it. This is done by fixing a
candle to a wire three feet long, and letting down
the candle through the bung-hole into the cask;
you can then see every part of it on the inside as
distinctly as on the outside. If they are clean, it is
test not to rinse them with water. It may appear
singular to you that so much is said on a case that
is plain to every one ; but believe me, you may take
ten times the trouble in another way, and not effec-
tually cleanse your vessels ; and unless they are per-
fectly sweet, it is impossible to have good cider.
The must, or juice of the apple, being obtained, th^
first object is to clear it of pumice : the second, to
produce a fermentation to your palate and purpose.
"The most expeditious mode of doing the first
in the great way, is by putting the must in large
open vessels, there to stand until the first appear-
ance of fermentation.* This comes on sooner or
later, from circumstances too various for our present
consideration at large. It may serve the purpose to
consider the operation, as dependent on the degree
of heat in the air at the time : perhaps sixty hours
is long enough to be wished for. During that time
the heaviest of the pulp sinks to the bottom; the

* Hogsheads, or even barrels, answer very well with a head
out, where there are plenty of casks ; but it is as well done in
the casks you intend to ferment in, provided you attend to the
first appearance of fermentation at the bnnghole, and remove the
pnlp entirely out of the cask.

19

14ft CULTURE AND MANAGEMENT

larger and lighter parts rise to the surface,, where it
remains until the fermentation begins; but the fer-
mentation would involve great part of the pulp, both
from above and below, into the body of the liquor,
and increase the fermentation beyond our control.
It must therefore be removed before this effect be
produced. Soon after the fermentation begins, the
covering on the top of the must cracks and separates,
when there is not a moment to be lost before you
draw it into your casks, leaving the pulp behind.
In this cask it undergoes the first of the fermenta-
tion for eight or ten days; but before this most
difficult part of the art of making the best cider can
be well understood, there are so many points to be
considered of, that I have always hesitated to give
my opinion of it, from a certainty that the subject
would become tedious beyond sufferance. There
are, however, a few obvious principles of great im-
portance, which may be borne witn.

" Cider requires a very gentle fermentation, and
ought to be confined between forty-four and forty-
eight degrees of heat (by Fahrenheit's thermome-
ter.) Musts, of all kinds, increase their heat by fer-
mentation. Liquors, of all kinds, will not be colder
than the air in which they stand. It is easy to
comprehend, if these are facts, the impossibility of
making good cider, when the medium heat of the
day exceeds forty-eight degrees. I say the medium
heat of the day, because our best cellars being fifty
degrees of heat in the latter end of October, ren-
ders them, generally, unfit for fermenting cider, and
involves a necessity of having your first fermentation
above ground, where the heat of the day will have
its effect. Hence the known fact that cider fer-
ments most kindly in the shade, on the north side of
your buildings, wherever the cool nights of the fall
reduce the medium heat of the day below forty-
eight degrees. Daring the first fermentation above-
mentioned, attention must be given to it, that, iu

OP FRUIT TREES.

case of rising above forty-eight degrees, it should
be racked off early in the morning, (before sunrise,
if the weather be warm for the season;) this rack-
ing checks the increase of heat occasioned by the
fermentation: but in late made cider there is sel-
dom a necessity of racking in less than eight or ten
days; at which time there will be a considerable
quantity of lees fallen to the bottom of the cask,
from which the cider should now be removed.

" If the air in the cellar be fallen to forty-six de-
grees, or below, you may place the cider in it, leav-
ing, however, the windows and doors open in the
ni^ht, until the air becomes as low as forty degrees.

Y • .-. , p«ii*i

(the heat, in my judgment, best for cider during the
winter, provided it could be had without artificial
heat, which is too difficult to manage, to be applied
in cellars.)

" The earlier made cider, checked in its fermen-
tation by water from time to time, becomes soon
fine, and is a very pleasant drink. That made later,
and checked in the same manner, with the propor-
tion of one fourth water, is soonest fine, and, during
the winter, is not inferiour to the best cider unmix-
ed.

" During the whole time of fermentation the casks
must be kept full, so that the yeast, pulp gas, or
whatever you please to call that matter which rises
in fermentation, may be thrown out of the cask, and
not return into the liquor : for if it does, it operates
as yeast, renews the fermentation, and will destroy
the cider,

" In about five weeks after the first racking, it
should be again racked, taking care to draw off
none of the lees. The bungs may be left out a
month longer without any ill consequence, or at most
laid lightly on the bung-hole, when it may be pro-
per, if the fermentation is ended, to bung it down ;
in a few weeks it will be fine spontaneously, provid-
ed the fermentation has been well conducted. If

148 CULTUHE AND MANAGEMENT

any part of the process has been injudicious, or un-
avoidably wrong, and the cider be not fine by the
20th or 25th of February, it should be forced
with isinglass. But let me warn you not to at-
tempt fining it after the 20th of March, unless your
cellar be uncommonly secured from air. For the
spring will as certainly produce a motion in your
cider, as blossoms on the trees; at which time glu-
tinous finings, retaining the air produced or separat-
by this new fermentation, will be either retained
from falling down in the cask, or borne to the sur-
face of the liquor. Three staples of isinglass, dis-
solved in cider, is sufficient for a hogshead. It
should be pulled into small pieces, and covered with
cider in an earthen vessel, adding a quart of cider
to it every six hours, till it is dissolved; stirring it
frequently. When dissolved, which it will be in
two or. three days, strain it through a coarse cloth;
add a gallon or two of cider, and pour it into the
cask, stirring the whole together with a stick.
Leave the bung out; it will generally fine in four or
five days. It must not remain above ten or twelve
days at most on the finings ; if you do not bottle it*
it must be racked again into other casks ; the bot-
tles must be dry ; three drops of water will destroy
a bottle of cider, after it has been well fermented,
more effectually than a pint will before it is fer-
mented.

" In corking cider, or other weak liquors, no wa-
ter should touch the corks ; dip them in cider the
moment in which you drive them; they will drive
the easier for this. If cider is to be kept in casks
after May, early in the spring cover the bungs with
rosin, or -cement of some kind: to do this, open a
spile hole while the cement is laid on; otherwise
no art can cover the bung effectually : the air from
within will force up the cement through the small-
est passage, and disappoint a thousand attempts to
fill it up: when covered, and the cement cookd.

OF FRUIT TREES. 149

make the cask tight by driving an oaken spile into
the hole. Inferiour cider, for the harvest field, ia
kept by adding a gallon of cider brandy to a barrel.
The method I have directed above, produces a fine
sweet cider, retaining the taste of the apple. More
frequent racking weakens the body and preserve*
the sweetness ; fewer rackings, and laying long on
the lees, renders it harsher and more heady. If
cider be well fermented in due time, you may freeze
it down to any strength ; taking care to draw it off
before a thaw comes on. If cider be imperfectly
fermented, the spring produces the fermentation
anew, and it will destroy itself, unless preserved by
distilled spirits, or by brimstone, which last is too
oifeHsive to be used."

The following is extracted from Willich's Do-
mestick Encyclopedia.

" The apples should remain on the trees till
they are thoroughly ripe, when they ought to be
gathered with the hand, in dry weather, that they
may be protected both from bruises and from mois-
ture. They are are then to be sorted, according
to 'their various degrees of maturity, and laid in
separate heaps, in order to sweat ; in consequence
of which they greatly improve. This practice,
however, appears to be useful only for such fruit
as is not perfectly ripe, though some recommend it
as being proper for all apples. The duration of
the time of sweating may be determined by the
flavour of the fruit, as different kinds require va-
rious lengths of time; namely, from eight or ten
days to six weeks. The harsher and more crude
the apples are, the longer it is necessary that they
should remain in a sweating state, and not only be
well dried, but the rotten parts carefully pared,
before they are exposed.

" The utility of the sweating practice is acknow-
ledged in all the cider countries, though various

150 CULTURE AND MANAGEMENT

methods have been adopted in following it ; as the
apples are piled up either in the open air, or under
cover in houses. In the South-hams, a middle way-
has been adopted, to avoid the fermentation occa-
sioned by piling them up in houses, and which we
recommend as the best, and most rational. Heaps
of fruit are raised in an open part of the orchard,
where, by means of a free air and less heat, the
desired maturity is gradually effected, with an in-
considerable waste of the juice and decay of the
fruit, which thus becomes almost totally divested
of rancidity. And, though a few apples will rot,
even in this manner, they are still fit for use : all
of them continue plump and full of juice, and
heighten in a considerable degree the colour of the
liquor, without imparting to it any disagreeable
smell or taste.

" The fruit is then to be ground till the rind and
kernels are well bruised : a process which will
considerably improve the flavour and strength of
the liquor, when it should be allowed to stand a
day or two in a large open vessel. It is next
pressed between several hair-cloths, and the liquor
received in a vat, whence it is removed into casks,
which ought to be placed in a cool situation, or in
the free air, with their bung holes open. These
casks are to be sedulously watched, till the cider
drops jlne^ when it is to be immediately racked off
from the lees into other vessels. The first racking
is a most important operation ; as cider, which is
suffered to become foul again, by missing the first
opportunity of racking it when fine, will never be-
come what is called a prime liquor. After the
clear part has been racked off, a quantity of lees or
dregs remains, which, when filtered through coarse
linen bags, yields a bright, strong, but extremely
flat liquid : if this be added to the former portion,
it will greatly contribute to prevent fermentation,
an excess of which will make the cider thin

OF FRUIT TRKSS.

and acid. To avoid such an accident, the casks
should neither be entirely filled, nor stopped down
too close ; and if the whole incline to ferment, it
ought again to be racked. This latter opera-
tion, however, should, on no account, be repeated,
unless from absolute necessity; as every racking
diminishes its strength.

" When there are no signs of any farther fer-
mentation, the casks should be filled up with cider
of the best quality, and the bung hole firmly closed
with rosin.

" This method of making cider is that chiefly
followed in Herefordshire. Considerable quanti-
ties of this liquor are also made in Devonshire,
where the process varies but little from that pur-
sued in the county beforementioned. Several far-
mers, however, instead of racking, fine it with isin-
glass steeped in white wine, dissolved over the
fire, and then boiled in a quantity of the liquor in-
tended to be fined : in this state, it is added to
that in the cask. Others, instead of dissolving the
isinglass over the fire, digest it in white wine for
the space of four or five weeks, during which time
it acquires the consistence of a jelly ; a quantity of
this being beaten up with some of the liquor, the
whole is worked into a froth, and mingled with the
rest. As soon as the cider becomes clear, it is
drawn, or bottled off, as occasion may require.

" Those who are anxious to prepare good cider,
ought diligently to watch every change of the wea-
ther, however slight ; as the least neglect, at such
times, is often detrimental to many hogsheads. In
summer the danger is much greater than in winter.
There is, however, scarcely any distemper inci-
dent to this liquor, which may not, by a timely ap-
plication, be easily remedied. If it become some-
what tart, about half a peck of good wheat, boiled
and hulled in a manner similar to rice, may be put
into each hogshead, which will effectually restore

152 CULTURE AND MANAGEMENT

it; and also contribute to preserve it, when drawn
out of one cask into another. Such a remedy is
doubtless far preferable to that odious custom prac-
tised by too many cider merchants, who put animal
substances into their liquors, namely, veal, pork,
beef, mutton, and even horse flesh, for the purpose
of fining them. This singular expedient, though
sanctioned by the usage of ancestors, we think it
our duty to reprobate ; because it is fraught with
mischievous effects on the constitution of those, who
are doomed to drink the cider thus adulterated.
By allowing a small quantity to stand in an open
vessel for two or three days, in a warm room, the
fetid exhalation of the liquor will easily discover its
ingredients.

" The best cider is that made from a red-streak
apple, grafted upon a gennet-moil stock. These two
varieties of the apple tree agree well together, and
their trunks seldom canker, as others are apt to do,
especially when the former is grafted on crab
trees. The fruit of the red streak, obtained from
the former combination, is always larger and mild-
er; and when ripe, not only most delicious eating,
but also affords a mellower liquor than the same
fruit produced by the latter mixture."

" There have been," says Dr. Mease, (Dorn.
Ency.) " numerous receipts published to make ci-
der, some of which have occasioned considerable
losses. A few general and important rules will be
given for insuring good cider, and afterwards some
particular directions, founded on experience.

" 1. The first and indispensable requisite for mak-
ing good cider, is to choose perfectly ripe and sound
fruit. Farmers, in general, are very inattentive to
these points, but it is utterly impossible to make
good cider, unless they be attended to.

" 2. The apples ought to be hand-picked, or
caught in a sheet, when the tree is shook. When
they fall on the ground, they become bruised, and

OF FRUIT TREES. 153

as it frequently happens that they remain for some
hours before pressing : the apples are apt to com-
municate a bad taste to the liquor from the bruis-
ed part.

" 3. After having sweated, and before being
ground, the apples should be wiped, in order to
remove a clammy moisture which covers them,
arid which, if permitted to remain, would impove-
rish the cider.

" 4. The practice above noted, to press the
pumice in hair-cloths, is certainly much preferable
to the common American custom of enclosing it in
bands of straw; because the straw, when heated
in the mow or sack, gives the cider a bad taste.

" 5. After the cider has run from the press, it
has been directed to strain it through hair sieves
into a large open vat, which wiH contain a whole
making, or as much as can be pressed in one day.
When the cider has remained in this vat a day, or
sometimes less, according to the ripeness of the
fruit of which it has been made, and state of the
weather, the pumice, or grosser parts of the pulp,
will rise to the top, and in a few hours, or after a
day or two at furthest, will grow very thick, and
when little white bubbles break through it, draw
it otf through a cock or faucet hole, within three
inches from the bottom, and the lees may quietly
remain behind. This operation is of great impor-
tance, as the sinking of the feculent matter would
greatly injure the liquor.

" 6. On drawing off the cider from the vat, it
must be tunned into clean casks, and closely watch-
ed, to prevent the fermentation ; when, therefore,
white bubbles, as mentioned above, are perceived
at the bung-hole, rack it again immediately ; after
which it will probably not ferment until March,
when it must be racked off as before, and, if pos-
sible, in clear weather.
20

154

GULTURE AND MANAGEMENT

" 7. It is of great consequence to prevent the

escape of the carbonick acid, or fixed air, from cider,

as on this principle all its briskness depends. To

effect this, various expedients have been contrived.

In the state of Connecticut, where much cider is

made, it is a common practice to pour a tumbler of

olive oil into the bung-hole of every cask. Upon

the same principle we have lately heard of a man,

who boasted that he had drunk brisk beer out of

the same cask for five years, and that his secret

was to cover the surface of the liquor with olive

oil. Dr. Darwin also says, he was told by a gen-

tleman who made a considerable quantity of cider

on his estate, that he procured vessels of stronger

construction than usual, and that he directed the

apple juice, as soon as it was settled, to be bunged

up close, and that though he had had one vessel or

two occasionally burst by the expansion of the fer-

menting liquor, yet that this rarely occurred, and

that his cider never failed to be of the most excel-

lent quality, and was sold at a great price.

" To prevent a succeeding fermentation, put in
a handful of powdered clay ; and to preserve it,
add one quart of apple brandy to each barrel.
Every cask must be filled up and closely bunged.

"8. When care has been taken to prevent the
precipitation of the feculent matter which rises in
the cidei, good liquor will generally fine without ar-
tificial means ; but sometimes it is necessary to fine
after the last racking, when the above mentioned
article has been found to answer very effectually,
if used in the following way. For a barrel, cut
one ounce of isinglass fine, put it into a pint of wa-
ter, stir it frequently, and make a thick jelly. Di-
lute this with cider, strain and mix it well with the
liquor in the cask, by means of a long clean stick.

" The editor has known an ounce of orris root,
in powder, give a pleasant flavour to cider.

OF FRUIT TREES. 155

" A friend directs cider to be bottled in July, to
fill the bottles within two inches of the top, letting
them stand twelve hours open before corking. Use
strong porter bottles, and the best velvet corks.
The bottling should be done in clear weather.

" For the following communication on the mak-
ing and fining of cider, the editor is indebted to Jo-
seph Cooper, esquire, of New Jersey.

" ' Cider is an article of domestick manufacture,
which is, in my opinion, worse managed than
any in our country : perhaps the better way to
correct errours is to point out some of the princi-
pal ones, and then to recommend better plans.

" ' Apples are commonly collected when wet,
and thrown into a heap, exposed to sun and rain,
until a sourness pervades the whole mass, then
ground, and for want of a trough or other vessels
sufficient to hold a cheese at a time, the pumice is
put on the press as fast as ground ; and a large
cheese is made, which requires so much time to
finish and press off, that a fermentatian comes on
in the cheese before all the juice is out ; and cer-
tain it is, that a small quantity of the juice pressed
out after fermentation comes on, will spoil the
product of a whole cheese, if mixed therewith.
When either of the above errours will spoil cider,
we need not wonder at the effect of a combina-
tion of the whole, as frequently happens. As I
have very often exported cider to the West In-
dies, and to Europe, and also sold it to others
for the same purpose, without even hearing of
any spoiling; and as it is my wish to make the
productions of our country as useful as possible,
I will give an account of my method of making
this valuable liquor.

" ' I gather the apples when dry, put them on a
floor under cover, and have a trough large enough
to hold a cheese at once, and when the weather
is warm, I grind them late in the evening, spread-

156 CULTURE AND MANAGEMENT

ing the pumice over the trough to air it, as the
cider will thereby be enriched, and a fine amber
colour in it be produced : and here it may be re-
marked, that the longer a cheese lies after being
ground, before pressing, the better for the cider, pro-
vided it escapes fermentation until the pressing is
completed. The following experiment will render
this evident : — Bruise a tart apple on one side, and
let it lay until brown: then taste the juice of each
part, and it will be found that the juice of the
bruised part is sweet and rich: so if sweet and
tart apples are ground together, and put imme-
diately on the press, the liquor which they pro-
duce will have the taste of both kinds of fruit ; but
if permitted to lie until the pumice become brown,
the cider will be greatly improved.

"4 1 take great care to put cider in clean sweet
casks, and the only way to effect this is, to rinse or
scald them well as soon as the cider is out, and not
to permit them to stand with the lees, which will
certainly cause them to become sour, or musty, or
to smell. When my casks are filled, I place them
in the shade, exposed to the northern air; and
when fermentation takes place, I fill them up once
or more, to cause as much of the feculent matter as
possible to discharge from the bung; when a clear
white froth comes out, I put in the bung loosely,
or bore a hole in it and put in a spile, thereby
checking the fermentation gradually. After this
has subsided, I take the first opportunity of clear
cool weather, and rack it off into clean casks,
which I prepare thus. When I draw cider out of
a cask in which it has fermented, I rinse it with
cold water, and put in two or three quarts of fine
gravel, and three or four gallons of water ; the
cask is well shaken or rolled, to scour off the sedi-
ment always adhering to the cask, and which, if not
removed, will act as a ferment to the liquor when
returned to the cask, and spoil or greatly injure
the liquor.

OF FRUIT TREES. 157

" ' After scouring the casks, I again rinse them,
and I find advantage from burning a match of sul-
phur suspended in the cask by a wire, after putting
in two or three buckets of cider. A convenient
way to perform this process is to have a long taper-
ing bung, so as that between the two ends it will
fit any hole ; to the small end of this bung drive in
a wire with a hooked end to hold the match. If
the cider stands a week or more after racking, pre-
viously to being put away in the cellar I rack it
again, rinsing the casks, but not with gravel, and
remove them to the cellar. The late made cider
I put in the cellar immediately after, or before the
first racking, according as the weather may happen
to be. The cider intended to be kept till summer,
I rack in clear, cool weather, in the latter end of
Februarv or beginning of March ; the casks must
be kept "full, and bunged as tight as possible.'

" Mr. Cooper fines with the isinglass jelly, men-
tioned above ; but in case the liquor should not fine
in ten days, he directs to rack it again, and repeat
the fining as before, but says it is best to rack it,
whether fine or not, in ten or twelve days, lest the
sediment should rise, which often happens. Mr.
Cooper adds, ' The foregoing operation should be
performed previously to the apples being in bloom,
but I have succeeded best in the winter during
steady cool weather. I have likewise had good
success in fining cider directly from the press;
when this is done, I set the casks with one head
out, but covered, put in taps, and let them remain
in a cool place, properly fixed for drawing, when
the fermentation ceases, arid the scum begins to
crack. I take it o!F carefully with a skimmer, and
draw it from the sediment. If not sufficiently fine
before the middle of winter, I fine it again, as
above.'"

If the above recited details do not embrace com-
pletely the entire subject of cider-making, the fol-

158 CULTURE AND MANAGEMENT

lowing elaborate and most valuable communication
from John Lowell, esquire, will supply every defi-
ciency, and cannot fail of being acceptable. From
Mass. Agricultural Repository, vol. iv.

" Some remarks on the necessity and importance of improving
the manufacture of Cider, introductory to some extracts from
approved English and French works on that subject. By the
Corresponding Secretary."

In his introductory part, Mr. Lowell observes,
that " there is nothing of which a good farmer is so
proud, as of his orchard ; and the state of the or-
chard is generally a pretty good test of the charac-
ter of the man as to industry arid capacity, at least.
Our climate arid soil are well adapted to the apple
tree, and it certainly is desirable, that cider should
continue to be the general drink of the New Eng-
land people. It is greatly to be desired that this
liquor should be improved in its quality as much as
possible. The quality of our cider, as it is com-
monly drunk, particularly in the country, is infe-
riour to that of any cider country in the world, and
much inferiour to that of New Jersey." In the
opinion of Mr. L. some of the causes of the ill
quality of our cider, compared with that of New
Jersey or Europe,maybe resolved into the following :

" 1. Inattention to the selection of proper fruits
in making our orchards.

u 2. Neglect to separate the different sorts of
apples, so that those only which are of an equal
degree of ripeness should be ground together.
What sort of wine do you suppose would be made,
if the ripe and unripe grapes were all put into the
same press? Is cider an exception to the common
laws on this subject ? How can it be expected that
cider should pass regularly through the process of
fermentation, when it is composed of liquor in vari-
ous stages of ripeness ? Some farmers, we know, arc

OP FRUIT TREES. 159

attentive to this point, and others must have felt
the good effects of it.

" 3. The third cause of the indifferent quality of
our cider, is the process of making it.

" And, lastly, gross inattention to it, after it is
made.

" I shall consider each of these points separate-
ly, and instead of showing the existing defects, I
shall take from the most approved English and
French works, directions on all these heads. Let
our farmers read them; if they are conscious that
their practice is defective on any of the points
mentioned, they will have instructions how to reme-
dy them. If they think their own practice better,
let them, for the publick good, communicate that
practice to the society for the promotion of agri-
culture, and the society will make it known.

" The first point of attention, in which we are
defective, is the selection of proper fruit for mak-
ing cider. I believe there is not an orchard in
Massachusetts, planted on the principles laid down
by writers on this subject. I believe there is no
one apple selected in preference as a cider apple.
There are trees grafted for winter fruit, but our
cider generally takes the refuse of all our apple
trees.

" The first work I shall cite on this subject, is a
treatise on cider-making, by H. Stafford, esquire, of
Devonshire, Great Britain.

" ' Some are of opinion, that with good manage-
ment any kinds of apples may be made to produce
good cider, but experienced farmers do not concur
with them. I have, indeed, tasted of cider, made
of common fruits, extremely sweet, but for want of
sprightliness mixed with it, it soon palled or be-
came sour.

" ' In Devonshire, it is a maxim worth; observance,
that in planting an orchard, the several excellences
of the kinds intended for that purpose, should be

160 CULTURE AND MANAGEMENT

previously well considered, whether they are likely
to make lasting, large, and fruitful trees, as well as
hardy, not subject to blights; that they produce
fruit which will make the best cider, and that all
the kinds may ripen about the same time, or at
least, enough at one time to make a good cheese
for one pressing, which last property is of no small
consequence for the making of cider.' Who among
us has followed such rules, and yet who will deny
they are wise ?"

That portion of this excellent communication,
which relates to the planting an orchard, is omitted
as superfluous, since the subject has been fully con-
sidered in the foregoing pages.

" The Complete Farmer's Dictionary gives the
following additional hints on this part of our sub-
ject. They are the advice of a Herefordshire
planter. That county is famous for its excellent
cider.

" ' The worse the apple is for the table, the bet-
ter it is in general esteemed for cider, such as are
harsh and crabbed to the taste. They are called
red streak, white and green musts, &c. &c. of all
which I prefer the red streak. Generally, the red-
der the apple, the better it is for cider. The paler
the rind, the worse the juice. A sweet apple with
a tough skin will always yield a good vinous liquor.
The more yellow the flesh of the apple, the better
and finer coloured will be the cider. The above
maxims, though few, have been of great service to
me in life, but they must not be scrupulously adher-
ed to, because there are exceptions. I seldom suf-
fer my apples to be gathered till they begin of
themselves to drop. Great care is taken in gather-
ing, for fear they should be bruised. I have found
this a very needful precaution.*

" * This is a point never, or very seldom attended to in our
country. Cider apples are usually knocked down with poles.

to the damage of the fruit and tree.'5

OF FRUIT TREES. 161

" * As they are gathered,' says the Herefordshire
planter, ' I have them sorted according to their seve-
ral degrees of ripeness.'

" The French writers are equally urgent on the
importance of selecting the fruits best adapted for
cider, and in planting those of an analogous or simi-
lar nature in one orchard.

"It may be said, there are great difficulties in
procuring trees of approved sorts. Where can we
get the Hughes's crab and Hagloe crab, and the
other celebrated apples? it may be asked.

" We answer, there never will be a supply till
there is a demand. It is believed that as many
thousand trees of the best cider fruit can be pro-
cured annually, as will be wanted. Trees can be
imported from England and France, or from New
York, and sold here for thirty cents a piece. In a
few years we should have nurseries here, whenev-
er our farmers shall think it best to have the most
productive apples, and those which experience has
shown to be calculated to make the best cider.
But while they are contented with an orchard, one
half of which consists of bad fruit, some trees ripen-
ing in August, some in September, and some riot
ripe in October; while they are indifferent as to
the quality of their cider, and esteem an acid, musty
liquor as well as a vinous, well-flavoured one, no
doubt good apple trees will be dear, or not to be
had. It is true that we probably have m-iny natu-
ral apples equal to the most famous of Hereford-
shire.

"Our climate is much better suited to the apple,
Our trees are fairer and finer than those of the best
cider counties in Great Britain. We must have
probably some excellent native apples. But then,
who knows where to get them ? The reputation
of an apple hardly goes beyond its village, and many
farmers know nothing of the quality of their own
21

162 CULTURE AND MANAGEMENT

apples, except their productiveness, because they
mix the good and bad together.

" On this first point, it is apparent, that we can-
not rival other countries in cider, until we adopt
some system in planting, by selecting apples well
known to be calculated to make good cider, and
well assorted as to ripeness.

" We now proceed to the second point ; the cull-
ing and sorting the apples previous to grinding
them.

" That this is considered an important part of
the process of making good cider, will appear from
the following extracts.

" The Abbe Rosier, author of the most approv-
ed work on agriculture in France, has the following
remarks.

"'The fruit ought always to be left on the trees
till it is quite ripe. You may then disengage it
from the tree easily, without hurting the fruit buds
of the next year. They should be gathered on a
dry day, when they are not covered with dew, or
any extraordinary moisture. Moisture causes them
soon to rot and turn black. They ought to be col-
lected in as large heaps as possible, to ripen them
better. The early apples ought to be separated
from the later ones. Some will be too ripe, or
even rotten, while others are yet green. They
take care, therefore, to heap together those only
of the same kind. As to windfalls, they are col-
lected separately, in order to make cider for pre-
sent use. The apples ought to be gathered by
hand. It should be done by light ladders, so as
not to injure a single bud of the next year. The
question is this, whether the slight additional ex-
pense of gathering the fruit by the hand, will not
be abundantly compensated by the preservation of
the fruit buds of the next year?

"'Rotten apples ought to be entirely excluded,
They give a musty taste to the fruit.

OP FRUIT TREES. 163

"'You ought to collect all the apples of a similar
sort together, having a regard both to the quality
and degree of ripeness. Without this attention,
you will carry to the press apples which are green,
others rotten, and there will result from it a very
bad liquor. On the other hand, you will have by
separation, cider of different qualities, but all good.
Some is good for immediate use, that is, in three
months; some will keep for one or two years.

" ' The Normans separate the sweet apples from
the sour. This was the advice of the celebrated
Olivier de Serres, the father of French agriculture.
He says, Let us remark that we ought not to mix
the different kinds of fruit. The sweet should not
be mixed with the sour: each should be separately
pressed. This will affect the goodness as well as
duration of the cider. Thus sweet apples will give
the best quality, and sour the second. The last
will keep the longest.' Abbe de Rosier.

" Such are the opinions of French cultivators as
to the sorting and selection of apples.

" The Complete Farmer's Dictionary gives us the
English practice. The Herefordshire planter thus
describes his operations.

" ' As the apples are gathered, I have them all
sorted according to the several degrees of ripeness,
making in general three sorts, which a little expe-
rience teaches to separate properly, the difference
being apparent at first sight. As fast as they are
gathered, they are carried under a shed to ripen.
I suffer my apples to lie a longer or shorter time in
heaps, according to their nature ; such as are hard
and solid lying longer than those that are soft and
pulpy. I divide my apples into three sorts, but I
have six qualities of cider, each differing in taste,
flavour and quality.

"' As fast as the fruit is ground (I need not say I
use the ripest first) the pulp is put into vats near
the press before it is put into the cheese; at the

164 CULTURE AND MANAGEMENT

bottom of the vat is a tap, through which a consi*
derable quantity of vinous juice will run without
pressing.

" ' This is the best cider, and I barrel it by itself.
I then press the rest, and barrel it separately.
Thus I have six qualities from my three assortments
of apples.'*

" Another English writer says, ' When your ap-
ples are fit for gathering, it is essential to choose
dry weather, for water is a bad ingredient in all
vinous liquors, and gather it by hand. This is diffi-
cult in extensive orchards and on high trees, but it
is of great advantage, and quits cost. You can
choose your apples, and leave those that are not
ripe : you save your fruit from bruises, and your
trees from damage. The gathering by hand, espe-
cially for winter fruit, is so essential, that it cannot
be dispensed with. These who plead want of time,
may be answered, that it would be more beneficial
to them to have only half the quantity of good
cider, than the whole of indiffe/ont.

" ' But for those who are too lazy to adopt this
practice, the best method is to cover the ground
with a sufficient thickness of straw to save the
apples in their fall, and to put blankets upon the
straw; then to shake the boughs gently, removing
the apples under the tree at every shaking, that
they may not be bruised by those which after-
wards fall.'

" Now, we ask, whether this sort of care is with
us ever taken ? and whether it is not as well worth
the pains in this country as in England? Would
not half the quantity of excellent cider go as far in

" * Would it not be worth tbe pains of our farmers to keep the
first runnings of the press separate, and use or sell it as cider of
superiour quality ? There can be no doubt of the correctness of
this Herefordshire farmer's remarks. He must have had the ad-
vantage of experience^'

OF FRUIT TREES. 165

a family and sell for as much as double of an infe-
riour and miserable quality ?

" ' Windfalls, bruised apples, and unripe ones,
should not by any means be mixed with those
which are choice ; for if they arc, it will be vain to
expect good cider. This bad fruit need not be
thrown away. It will make a cider of inferiour
quality. There is a diiference of opinion as to
sweating the apples in heaps, but they ail agree in
one maxim, that the fruit should be ground when it
is in the greatest perfection for eating. Almost all
apples require some time for ripening. And they
should be so separated as to have each sort ground
when it is perfectly ripe.' Complete Farmer's
Dictionary.

" These are the hints given by French and Bri-
tish writers. Are thej not judicious? Are these
practices adopted with us? If not, why should they
not be? Cider in the cider counties of England is
not much dearer than with us. But the price is
regulated by the quality. Cider of good repute
will sell for three or four times as much as that
which is indifferent. It would soon be the case in
our country, if any of our spirited and intelligent
farmers would adopt these rules, or any others
calculated to make their cider equal to that of
Normandy or Great Britain, or of Newark, in New
Jersey. Let us not longer have the reproach so
often bestowed on us, that while our soil and cli-
mate are peculiarly adapted to the apple tree,
our cider is such, that foreigners, and even our own
citizens, who have been accustomed to better
liquors, cannot endure it. Hence the great con-
sumption of brandy and ardent spirits in our coun-
try towns. Furnish them a pleasant arid whole-
some beverage, and you will do more to abolish
this practice than you can do by any other means.
We have thus seen that a second method to pro-

166 CULTURE AND MANAGEMENT

cure good cider in other countries is to sort and se-
lect the fruit destined to produce it.

" The third question relates to the mode of mak-
ing the cider, and the last to the treatment of it,
after it is made, till it is fit for the table. These
two points, being intimately connected, and very
much blended by the writers on this subject, we
shall consider together.

" The Complete Farmer's Dictionary contains
the following directions on this part of the pro-
cess.

"' The first runnings from the vat may be imme-
diately put into barrels, taking care to strain them
first. As to the juice, after it is pressed, it ought
to remain thirty hours in the tub or vat into which
it runs, till the feces or dregs have fallen to the
bottom, after which it may be drawn off by a cock
and put into the barrels. After the cider has
done fermenting, some persons throw two or three
handfuls of wheat bran into each barrel, which
serves to make the head or cream thicker, and
makes the cider keep better. New casks are, if
possible, to be avoided, as they give the cider a
disagreeable taste ; if it cannot be avoided, they
should be scalded with water in which a conside-
rable quantity of apple pulp has been boiled. If a
vessel is not sweet, it may be made so by putting
some unslacked lime into it, and letting it stand till
the fermentation is over. A dozen sweet apples
sliced into a cask of cider, have been found to be
advantageous.'

" One writer says, the best cider he ever had,
was when he put into each hogshead three quarts
of good wheat first boiled and hulled. The
same writer says, he must give one piece of advice
to cider makers, that they diligently watch the al-
terations in it during changes of weather. There
is scarcely any disease in this liquor but what may
be cured by a timely application. If it is only a

OF FRUIT TREES. 16?

little inclined to tartness, wheat, managed as above,
(that is, boiled and hulled,) will cure it. The quan-
tity, when cider is quite tart, is half a peck to a
hogshead, or about a quart to one of our barrels.
Such are the directions of one cider maker whose
opinions are quoted in the abovementioned dic-
tionary.

" Another writer says, when the apples are
ground they are not put immediately into the press,
but into wide tubs or vats, where the pumice
should be turned five or six times a day, to pre-
vent fermentation. This is done in order to give
the cider a fine colour. This is done in two days.
It is usual, says this cider maker, to dispose of all
the liquor in the same way and without distinction.
This is wrong, if there is any analogy, as there
must be, between cider and wine. Experience has
shown, that in making winei there is a great diffe-
rence between the first runnings from the press,
and those which are obtained by hard pressing;
and this difference is always in favour of the for-
mer. If the same be true of cider, we lose by our
common method the richest and choicest kinds.

" When the pressing of the apples is finished,
the most careful makers of cider strain it through
a hair sieve, (or through sand,) to separate it
from the coarsest dregs. It must be then left to
itself till it has gone through the necessary fer-
mentation ; for this purpose some put it into
hogsheads, and others into great tubs or vats,
wide at top, and narrower at bottom, containing
from five to twenty hogsheads, or from twenty
to eighty barrels. In these vessels the heaviest
lees subside, and the lighter lees form a crust,
which, when it begins to crack and sink, gives
notice of the time to draw off and barrel the
cider.

44 The usual time for this first fermentation is
from thirty-six to forty-eight hours. Some af-

168 CULTURE AND MANAGEMENT

firm, they can put the liquor immediately into the
barrels, without any other caution than leaving
space to work off the lees ; but this is hazardous,
and successful only in favourable seasons. A mo-
derate degree of warmth is absolutely necessary to
produce the proper fermentation of cider. If,
therefore, your cellar or apartment be too cold, it
must be moderately warmed. As soon as the fer-
mentation is over, (and great care must be taken
to prevent its being too great, for in this last case
it will become acid,) it must be drawn off, and then
it may be put where it is to be preserved. New
casks are bad. Frequent scaldings with hot wa-
ter, in which a little salt has been dissolved, or
with hot water, in which pumice has been boiled,
and afterwards washing the cask with cider, will
check this evil.

" There are some who advise the fumigating
casks with brimstone, and affirm that the acidity
of the cask is corrected, the musty taste destroyed,
and that the cider will keep the better for it. It
must, in that case, be put in as soon as the fumi-
gation is finished. The best shaped vessels for
keeping cider, are those in which the cask or ves-
sel is wider at top than at bottom.

" A question of great importance is now to be
considered. Some maintain that frequent racking
spoils the cider; and others assert that it can never
be good without it. Some rack once and twice, and
others whenever the liquor frets or ferments. We
shall therefore state the various methods, and give
a general opinion on the subject.

"One mode is to leave the cider in the open vats
at the press some days longer than was above ad-
vised (which was two) and till it is in some degree
finer ; then to put it into casks, where it is to re-
main without any further racking. Those who de-
fend this practice, say their cider is stronger and
better for it.

OF FRUIT TREES, 100

a A second and more common mode is, after bar-
relling it and letting it stand about a fortnight, to
draw it off into fresh casks. To this second rack-
ing others add a third in March. Others, especial-
ly the Devonshire people, (whose habits and usages
much resemble ours,) look upon a thorough fermen-
tation as the great secret to have their cider light,
fine and free from dregs, and accordingly they do
more. At first barrelling they leave a space to re-
ceive a fresh pailful from the press. This produ-
ces a new fermentation, and is often kept up by
fresh cider for a fortnight. A month after this they
rack their cider into new casks, and in two months
more they rack it again, and if it still frets, they
often repeat it a third and fourth time.

" Such are the various practices in England, and
the authors of this dictionary on the whole advise
to the racking of cider. Weak cider cannot bear
more than one or two rackings. Strong cider will
stand several, and grow mellower for them. Above
all, great pains must be taken to prevent fermenta-
tion after the liquor has become fine ; this can only
be done by racking. Generally the cider which is
longest in refining is the strongest and most lasting.

" Another more sensible writer in the same work
observes, ' that the ground apples or pumice ought
to remain at least twelve hours before it is pressed
at all. With respect to the temperature of the
air in which cider should be kept while fermenting,
or to make it ferment, he remarks that farmers
have no thermometers. Some more obvious rules
must be applied. They should not be exposed to
frost. In the beginning, however, they cannot be
kept too cool, short of frost. Hence the time when
fermentation will commence is uncertain. Some-
times not till after a week, or even a month, in cold
weather. Agitation in a carriage will, however,
speedily bring on fermentation.
22

170 CULTURE AND MANAGEMENT

continuance of the vinous fermentation is-
as uncertain as its beginning. Liquor which has
been agitated by transportation will pass through
it perhaps the same day* But other liquors, less
agitated, seldom go through it under two or three
days, arid sometimes will continue in fermentation
five or six days. With regard to ascertaining the
degree of fermentation which cider has undergone^
whether not [;reat enough, or exactly right, or too
great, I have not been able,' says this writer, ' to
collect any fixed notions on the subject. It is a
subject to which most cider makers pay little or
no attention. It is true, the manufacturers of sweet
cider pay some attention to fermentation. Their
whole art consists not in regulating, but in checking
the fermentation as far as possible.

" ' Fermentation operates differently on different
ciders. Thus that which is made of ripe fruit
throws up a gross spume or froth, like malt liquors,
forming a brown crust. The riper the fruit, the
more of this brown froth or scum is thrown up.

"'Having remained some days on the lees, it is
drawn off into fresh casks. Some men wait, before
they rack their cider, till the brown crust begins to
crack. Others prefer to rack before the fermenta-
tion is entirely over. The makers of perry rack it
off when it has done hissing. The manufacturers
of sweet liquors will not permit them even to hiss.
They keep up the process of racking, which certain-
ly checks the fermentation.

" ' The fresh casks into which cider has been rack
ed, are never quite filled. This is general practice.
They are left short about a pailful, so that you
can just touch the liquor with the end of your fin-
ger/

" 6 The number of rackings depends on the state of
the liquor. If the fresh fermentation, which most-
ly commences after die racking, be violent, it is un-
derstood generally that the liquor should be racked

OF FRUIT TREES. 171

again. Hence, in the practice of some men it is
racked five or six times.

" 'On the other hand, if the fermentation is mode-
rate, it is commonly suffered to remain after the
first racking. In the common practice of farmers,
(English farmers,) it is racked but once. (In our
practice, speaking of farmers generally, it is not rack-
ed at all, but suffered to remain in its first lees.)
Those who prepare cider for sale, always think it
prudent to repeat the rackings till the liquor is
quiet. If this cannot be readily brought about,
they have recourse to stumming. Stumming is
burning matches covered with sulphur within the
cask. The match is let down into the cask light-
ed, and the cask is thus filled with the fumes of
sulphur. The cask is suffered to remain three hours,
before the liquor is put into it. Ninety-nine casks
in a hundred in the country, (Great Britain,) go
through this process.

"'But there are some persons who prefer ferment-
ing their cider in open vats or tubs. Some do it in
deep tubs, but the most approved mode is in shal-
low vats, five feet in diameter, and not more than
two deep, each containing about eight barrels. In
these the liquor remains till it has done rising; when
it is racked off without skimming, (being drawn off
from the bottom.) In this case, it seldom is rack-
ed a second time.

" ' There are three species of fermentation.

" ' The vinous, which gives the liquor the body and
qualities of wine.

" 6 The acetous, which produces vinegar.

" ' The putrid, which utterly destroys its use.

("' The cider in our country rarely stops at the
first stage. It is nine times in ten advanced far to
the vinegar state.) The juices of fruits, with mo-
derate heat and fermentation, will readily pass into
the vinous state. They will, if left open and not
attended to, soon after pass into the acetous or acid

172 CULTURE AND MANAGEMENT

state ; and if neglected, the putrid state will en-
sue.

"* The object then is, to bring on the vinous state,
and to preserve the liquor in that condition.

"'The first effect of vinous fermentation is to in-
crease the strength of the liquor, furnishing it with
an intoxicating quality, which it did not before pos-
sess, and changing its medical properties. Another
effect is, to lessen or destroy the sweetness of the
liquor ; some prefer rough, and some sweet liquors.

" ' To produce rough liquors, choose austere and
sour fruits. To produce sweet ones, choose sweet
and luscious fruits, and check the fermentation by
racking. The effect of racking is, to prevent the
progress of fermentation. Filtering a liquor, drop
by drop, is found to destroy fermentation.

" ' Much is added by this author, on the subject of
amending cider which is bad or weak, but as this
more properly belongs to the retailer of cider than
to the farmer, we shall at present omit it.' (Mar-
shall's Rural Economy abridged.)

" Such are the general practices prevalent in the
cider counties of Great Britain. The effect, every
man who has been in that country knows, is the
production of a much finer, more vinous and fine
flavoured liquor than we usually have, not better
than we can, and than many persons do produce.
That this practice, to us apparently elaborate and
expensive, is adopted in other countries, where the
farmer has less inducement from prices than in Great
Britain or America, will appear from the following
extracts from the ' Abbe Hosier's complete course
of agriculture in France,'

"' Every one has his own mode of making cider,'
says this author, ' and every one boasts of it as the
best. But they are all reduced to the following
conditions : that is, they all agree in these opinions :

"4 1. To grind the apples most thoroughly.

OF FRUIT TREES. 173

4U 2. To leave the purnice at least six hours before
it is pressed, in order to colour the juice.

" (3. Is a description of their mode of making the
cheese, which is the same nearly with that of New
England and Great Britain.)

"44. The barrels, nearly full, are placed in a situa-
tion where the fermentation will be moderate, (that
is, in a cool place.) The barrels should be filled
from time to time as the froth is thrown out. But
when the fermentation is done, you must bung up
the barrels, and if they are to be moved, they must
be racked off into other casks, in order that the lees
may not mix with the other cider.

" 'But,' says this same French author, ' if you have
any vats near the press, into which you can pour
the liquor, vats which will contain from twelve to
twenty barrels, you will place all the cider in them.
It remains in these open vats three or four days
without fermenting, after which it ferments strong-
ly. All the lees mount, as they do in wine, to the
top; and when they have all ascended, and the
crust is formed, you draw off the liquor by a tap
below.'

"This author then proceeds to detail a method
of racking very much like that of Great Britain, of
which we have given so detailed an account.

" We could fill one of our numbers with extracts
from foreign writers on this subject. It should not
be thought derogatory to us to borrow from them
in the useful arts. They have preceded us many
centuries, and it will not do to reject the lessons of
experience. No people avail themselves more
readily, or carry the improvements of other nations
further than we do. The manufacture of cider
(for it is a manufacture) it still with us in its infan-
cy. We have not only much, but every thing to
learn on the subject. I speak of the people at
large : of our farming practice generally.

174 CULTURE AND MANAGEMENT

"Our cider is the worst article we produce. Our
hay, potatoes, grain, and fruit, do not depend on
ourselves. They are the gifts of God, the produc-
tions of his goodness, which we call nature. Our
butter, cheese, and cider are partially the result of
our own industry. The two former are often in-
dilferent enough, yet, with some important excep-
tions, they are in a state of improvement. Our ci-
der is not improving; we have of late learned to
treat it better in great towns, but the farmers, whose
interests we espouse, drink a miserable liquor instead
of an excellent one, which they might have; they
obtain a reduced price for the article, in consequence
of the bad state in which it is brought to market.

" It would appear from the above extracts from
the works of the most celebrated writers in the
best farming countries of Europe, that more ought
to be done at the press, and less at the cider cellars
of the cities. We get, to be sure, a clear, but a
medicated and factitous liquor, easily discernible by
men acquainted with the subject. The improve-
ment, if we have any, must originate at the cider
press, and i\\e farmer must reap the profit, not the
retailer, who sells it at thirty dollars per barrel.

"The difficulty now is, that families are compell-
ed to go through this process of racking their cider
frequently, and refining it, after all which they are
not sure of having it good, and of course prefer to
pay the retailers three dollars a dozen for bottled
cider.

" The price of the cider paid to the farmer will
always be regulated by the risk of its being good,
and the trouble required to make it so. If the farm-
ers could reduce the liquor into a vinous state, and
it is much more easily done before the agitation of
a removal, before it is transported to market, they
would obtain five and even ten dollars a barrel in-
stead of three. I have no hesitation to say, that
cider not only reduced to the vinous state, but re-

OF FRUIT TREES. 175

ikied, would more readily bring from five to ten
dollars a barrel than it now does three.

" Something too must be allowed for the addition,
to their own comfort and enjoyment. With three,
days labour of one man, forty barrels of cider may
be sufficiently attended to, racked one or more times,
the casks rinsed, and stummed with sulphur; then
the farmer would never have to resort to foreign
liquor to regale his friends. A good bottle of cider
is often equal to the best Champagne, the most po-
pular wine of France.

44 It may be thought that the rules above extract-
ed are too numerous, and too complicated. We
shall show that they are essentially reducible to a
few, and yet they are mostly such as we are not in
the practice of adopting. If this publication shall
have the effect of inducing one publick spirited man
in each town, to adopt all or any of these recom-
mendations, our object will have been answered.

" The rules may be reduced to the following, the
respective importance of which we shall notice as
we proceed.

" First. ' Apple orchards ought to be planted with
the same kinds of fruit, or with fruits which ripen
as nearly together as possible.'

"This, though valuable, is not among the most
important rules. It is, however, very important
that there should be no early summer or autumn
apples in the cider orchard.

" Two or three trees near the house for early
fruit may not be amiss, but for cider they are gene-
rally lost and wasted.

" Second rule. The apples, whenever gathered,
should be put for some time in piles, and before they
are pressed, should be sorted, and not only the rot-
ten ones separated, but those only ground together
which are of a uniform and equal degree of ripe-
ness. The first part of this rule is followed with
us ; the second is but too much neglected.

,176' CULTURE AND MANAGEMENT

"Third rule. The pumice should be suffered to
stand from six to twenty-four hours, according as
you may wish to give a higher or paler colour to
your cider. But in our climate, if the weather is
not, it should be turned frequently, to prevent fer-
mentation.

"Fourth rule. The first runnings of the press
should be kept separate, being a superiour quality
of cider.

" This, it is believed, is seldom attended to. Bar-
rels warranted of this sort ought to fetch, and after
a short time, would fetch a greater price.

" Fifth rule. Where the farmer is rich and fore-
handed, it is advisable to have a vat made near the
press, which will contain from eight to twenty bar-
rels. This may be made either square or round.
Into this vat the cider, as it is made, should be turn-
ed, and suffered to work off in the open air. This
will save much future trouble. There should be a
eock, or tap and faucet, near the bottom, to draw off
the cider when the scum or crust is perfectly form-
ed.

" But lastly. If farmers will not go to this ex-
pense, they should leave their barrels not full by a
gallon or two, and as they work off, they should fill
them up, and after they have done working, rack
them into other casks. This should always be
done before they are sent to market, or put into
the place where they are to remain. Removing
them before they are worked produces an agitation
often fatal to the cider.

"Such is the invariable practice as to wine.
There is no difference between the two liquors, ex-
cept the fruit from which they are made. They
undergo the same process of fermentation. Wine,
if neglected as we do our cider, would be an acid
and vile liquor.

" If these ideas shall contribute to give informa-
tion to those who have not books at command, I
shall be happy." .

OF FRUIT TREES. 17?

MEDICINAL PROPERTIES OF CIDER.

THIS excellent liquor contains a small proportioa
of spirit, but so diluted and blunted, by being com-
bined with a large quantity of saccharine matter
and water, as to be perfectly wholesome. When
of a proper age and well refined, pure cider may
be considered as a pleasant and salutary beverage,
and calculated to obviate a putrid tendency in the
humours.

Strong, astringent cider, well impregnated with
fixed air in bottles, has been found of great utility
in various diseases. In low fevers of the putrid
kind, it is not merely a good substitute, but is equal-
ly efficacious with port, or other foreign wines.

" Excellent brandy is made from apples in the
United States, notwithstanding what Chaptel has
said on the subject. If carefully distilled from
sound apples, and kept a few years in a warm situa-
tion, it is very agreeable, when diluted with water.
One wineglass ful-1, added to a half gallon bowl of
punch, highly improves the flavour of that drink."

POMONA WINE.

* It is said that several of the agricultural socie-
ties have adopted regulations for the encourage-
ment of American beverage, at their annual jubi-
lees. Currant wine is to be substituted for claret ;
and the great staple of New England, cider, is
to be substituted for Madeira. The following is a
receipt to make it :

44 Take cider, made of sound apples, sweet from
the press, and leach it through a barrel filled with
clean dry sand. After it has passed through, care-
fully drain it off into a brass or copper kettle, in
which it must be boiled one hour over a
28

178 CULTURE AND MANAGEMENT

fire, and skimmed clean. After it has been taken
off and cooled, strain it through a fine cloth, and
put it into a cask that is perfectly clean. Set it in a
cool part of the cellar, and let it remain five or six
weeks, when one quart of best French brandy, and
one pound of raisins must be added to eight gal-
lons.

" It ought to be made a year, at least, before it
is used. It is needless to state that the quality of
the liquor will be improved by age."

" This American process has, of late years, been
imitated in the cider counties, and particularly
in the west of England, where several hundred
hogsheads of cider wine are annually prepared; and
being supposed to contain no particles of copper,
from the vessels in which it is boiled, the country
people consider it as perfectly wholesome, and ac-
cordingly drink it without apprehension. In order
to ascertain the truth, various experiments were
instituted by the late Dr. Fothergill ; from the re-
sult of which he proved that cider wine does con-
tain a minute portion of copper, which, though not
very considerable, is sufficient to caution the pub-
lick against a liquor that comes in so very ques-
tionable a shape. Independently, however, of the
danger arising from any metallick impregnation, we
doubt whether the process of .preparing boiled
wines be useful, or reconcileable to economy. The
evaporation of the apple juice by long boiling, not
only occasions an unnecessary consumption of fuel,
but also volatilizes the most essential particles,
without which the liquor cannot undergo a com-
plete fermentation, so that there can be no perfect
wine. Hence this liquor is, like all other boiled
wines, crude, heavy and flat ; it generally causes
indigestion, flatulency and diarrhoea. Those ama-
teurs, however, who are determined to prepare it,
ought at least to banish all brass and copper ves-

OF FRUIT TREES. 179

sels from this as well as from every other culinary
process." (Mease.)

The most valuable liquor to be obtained from
apples, unquestionably, is the cider wine made ac^
cording to the following process.

APPROVED METHOD OF MAKING WINE FROM CIDER.

To one barrel of cider, when just from the press,
add half a pound of sugar to each gallon, and two
gallons of brandy, West India spirit, or cider bran-
dy. The cask must be lightly stopped, and filled
up every day, while fermenting, for four or five
days, and then stopped tight and put into a cool
cellar. In three or four months rack it off, and add
two gallons more of brandy to each barrel. Take
one quarter of a pound of burnt alum, six whites
of eggs, and one pint of clean sand, mixed together,
and put them into the barrel when racked, to cla-
rify. When racking, the liquor must be kept from
foaming, by letting it run down on a thin board ;
and when the cask is about half full, while rack-
ing, a match of sulphur must be burned in it, and
then the cask stopped close and shook, so that the
smoke may incorporate with the liquor. In one
year this will be equal to sherry wine, and in two,
equal to the best Madeira. Having made one cask
of this kind a few years since, it so far exceeded
my expectations, that I can with confidence and
pleasure recommend it to general notice, as a liquor
possessing the qualities of a sprightly, cordial wine,
the cheap produce ofpur own farms, and free from
any deleterious metallick impregnation.

180 CULTURE AND MANAGEMENT

OF PEARS.

IT is no longer questionable that the pear tree is
well adapted to the climate and soil of New Eng-
land. Although much neglected by our farmers
generally, numerous varieties are cultivated in dif-
ferent parts of Massachusetts, in great perfection.
All the varieties of the pear are hardy and long-
lived, and will flourish in a clay or loamy soil, but
wet situations are unfavourable. Most of the
directions already detailed, relative to the cultiva-
tion of the apple tree, may be applied to that of
the pear tree. The production of particular va-
rieties from the seed is equally capricious, and the
annihilation of certain kinds from long duration, is
supposed to be no less remarkable than in the
apple. The propagation of particular species is
effected by grafting or budding, and by this method
any desired variety may be obtained and perpetuat-
ed. Considerable attention is necessary in the
choice of stocks for grafting. Suckers from other
trees should never be employed, as they will have
a constant tendency to generate suckers, to the in-
jury of the tree. It should be observed, to graft
or bud summer pears only upon summer pear
stocks ; autumn pears upon stocks of the same
kind ; but never graft a winter pear upon a sum-
mer pear stock, for the sap of the summer pear
will decline or diminish, before the winter fruit has
sufficient time to mature and ripen. Every plan-
ter should keep a nursery of free stocks, by plant-
ing the seeds of the different varieties, arid these
should be taken from fair and choice fruit, and in
their ripe state. The season for grafting or bud-
ding, and the manner of performing the operation,
are the same as already described for the apple.
The pear tree will succeed very well, when' graft-

OP FRUIT TREES. 181

ed on a quince; in which case, it is preferable to
graft under ground in the root, as the tree will be
more strong and vigorous; whereas, if grafted
above the surface, the produce will be a dwarf
tree. In transplanting pear trees, we are advised,
when the soil is dry and sandy, to perform the
business in autumn, and they will gain root fibres
enough to support them, before winter, and will
shoot in the spring better than those which are
planted in April. But in moist places, it is best to
dig the holes in autumn, and plant in April, as the
cold of winter might greatly injure them. The
soil for pear trees ought to be two or three feet
deep, and they should be planted shallow, that the
roots may spread near the surface, and enjoy the
benefit of the sun and air ; and by some it is ac-
counted useful to expose the same side to the sun
as when in the nursery. Pear trees require but
little pruning, comparatively with the apple, and
if carried to excess, it proves very injurious. All
dead branches, however, and even thrifty ones,
which interfere and chafe each other, and every
sucker proceeding from the trunk or roots, should
be carefully removed. Every large wound should be
covered with the composition or cement, as a securi-
ty against the effects of the sun and weather. If
affected with diseases, or infested with insects, the
appropriate remedies, recommended for apple trees,
must be applied. In the Agricultural Repository,
vol. iv. is a communication from Mr. Hammon, of
Talbot county, Maryland, to the following purport.
"Pear trees, and other fruit trees, are frequently af-
fected, and sometimes suddenly decay, without disco-
vering the causes of their decline. A gentleman of
this neighbourhood, some years ago, Observing the
situation of his trees, and having unsuccessfully used
many applications, at length directed their trunks
or bodies to be washed with soft soap ; and it is
not easy to imagine the early change which appear-

182 CULTURE AND MANAGEMENT

ed in the bark and foliage : the bark became
smooth and glossy, and seemed sound and beauti-
ful; and he thought the tree was greatly improved
in every respect. I have tried the same experi-
ment, and with equal advantage to apple trees;
and am persuaded they have been greatly bene-
fited by tliis process. It is used in the spring, and
may be repeated in the following years, as fre-
quently as the trees appear to require it. Mr..
Peters declares, that he used soap suds without
beneficial effects : but it is probable that the soft
soap in substance is more powerful, and that hav-
ing more strength and virtue than the suds, as com-
monly made, it may more effectually destroy the
worms, bugs, and other insects, which so materially
injure the trees; arid it is believed to be in conse-
quence of their destruction, that the bark and
branches are enabled to derive so much improve-
ment from the application of this substance."

Mr. Forsyth's treatise contains his method of
managing diseased pear trees, and, such as were
unfruitful from decay, and has clearly demonstrat-
ed, that the quantity of fruit was thereby remarka-
bly increased, and the quality greatly improved.
When old trees are affected with canker, or other-
wise diseased, by which they are rendered unpro-
ductive, his practice is, to head them down in May
or June, as near as possible to where they were
engrafted. By this method the young shoots soon
sprout forth, and grow so rapidly, that in two or
three years they bear fruit most abundantly. Mr.
F. illustrates his practical principles by two or
three striking examples, and by plates representing
the trees and fruit. One of the first four which
he headed down, was a Saint Germain, which pro-
duced nineteen fine, large, well-flavoured pears the
next year, and in the third, bore more fruit than it
did in its former state, when it was four times the
size. Another bore four hundred pears the second

OP FRUIT TREES* 183

year; and he finally found, that the trees headed
down bore upwards of five times the quantity of
fruit that the others did; and it keeps increasing,
in proportion to the progress of the trees. " On
the 20th of June," says Mr. F., "I headed several
standards that were almost destroyed by the can-
ker ; some of them were so loaded with fruit the
following year, that I was obliged to prop the
branches, to prevent their being broken down by
the weight of it. In the fourth year afterwards,
one of them bore two thousand eight hundred and
forty pears, while another tree, not headed down,
growing by its side, being twenty years old, bore
five hundred pears, which was a good crop for its
size : so that there were on the old tree, which had
been headed down not quite four years, two thou-
sand three hundred and forty more than on the tree
of twenty years growth."

The following is Mr. Forsyth's method of train-
ing the trees, that are cut near the place where
they were grafted Every year, in the month of
March, (April or May for our climate,) he shor-
tens the leading shoot to a foot or eighteen inches,
according to its strength. This shoot will, if the
tree be strong, grow from five to seven feet long
in one season ; and, if left to nature, would run up
without throwing out side shoots. The reason for
thus shortening the leading shoot is, to make it
throw out side shoots ; and if it be done close to a
bud, it will frequently cover the cut in one season.
When the shoots are very strong, he cuts the
leading shoot twice in one season : by this me-
thod he gets two sets of side shoots in one year.
which enables him the sooner to fill the tree. The
first cutting is performed any time during the
spring, and the second about the middle of June.
When you prune the trees, and cut the fore-right
shoots in April, always cut close to an eye or bud,
observing where you see the greatest number of

184 CULTURE AND MANAGEMENT

leaves at the lower bud, and cut at them ; for, at
the foot-stalk of every one of these, will be pro-
duced a flower bud. You will have in some sorts
of pears, in a favourable season, from five to nine
pears in a cluster. Ttais cutting should not be
later than April, on account of the leading shoot
beginning to grow; the next topping, when the
leading shoot grows quick enough to admit of it,
should be about the latter end of June ; arid the
length of the shoots should be according to their
strength, having from three eyes or buds to six on
a side. Mr. Forsyth has been successful in reno-
vating old trees when in such an advanced state of
decay, that very little, except the bark, remained.
He always applies the composition to the wounds,
and when, on examination, the root is found to be
decayed and rotten, he cuts away all the dead part,
to the sound wood, and covers the wound. If the
above directions be followed, he says, you will get
more pears in three or four years, than you can in
twenty-five years by planting young trees, and
pruning and managing them in the common way.
If it be desired to change the kind of fruit, it will
be easy to graft or bud upon the young shoots.

The method recommended by Mr. Knight for re-
claiming old unproductive pear trees is, to cut away
all the central branches, retaining those only that
are nearly horizontal, and all the spurs of these
must be taken off closely with the saw and chisel.
Into the extremities of the branches thus retained
grafts are to be inserted at proper distances, so as
to form a new crown. It was on an old Saint Ger-
main pear tree, that had been trained to the wall
in a fan form, that he adopted this mode. As soon
in the succeeding summer, as the young shoots had
attained sufficient length, they were trained almost
perpendicularly downwards between the larger branch-
es and the wall, to which they were nailed. In the
second year, and subsequently, the tree yielded

OP FRUIT TREES. 185

abundant crops, the fruit being equally dispersed
over every part. Grafts of no fewer than eight
different kinds of pears had been inserted, and all
afforded fruit, and nearly in equal plenty. The
same mode is applicable to common standard trees.
By this mode, Mr. K, remarks, the bearing bran-
ches, being small and short, may be changed every
three or four years, till the tree be a century old,
without the loss of a single crop, and the central
part, which is almost necessarily unproductive in
the fan mode of training, and is apt to become so
in the horizontal, is rendered in this way the most
fruitful. Where it is not desired to change the
kind of fruit, nothing more of course is necessary
than to take off entirely the spurs and supernume-
rary large branches, leaving all blossom buds which
occur, near the extremities of the remaining bran-
ches.

A pear tree brought from Holland, and planted
in the year 1647, is now in full bloom, standing in
the third avenue at the intersection of Thirteenth
street, (New York.) This is probably the oldest
fruit tree in America. About seventy years ago
the branches of the tree decayed and fell off: and
at that time it was supposed the tree was dying;
but, without any artificial means resorted to, new
shoots germinated and gradually supplied the roots
of their predecessors. The tree now is in full health
and vigour, and appears to be not more than thirty
years old; the fruit ripens the latter part of Au-
gust, has a rich succulent flavour, and has been
known by the name of the spice pear. (New York
Evening Post, May 4, 1820.)

From the pear is prepared a pleasant liquor,
known under the name of perry, which is made in
the same manner as cider from apples. In Eng-
land, particular kinds of pears are cultivated for this
purpose, and the liquor is held in high estimation,
24

186 CULTURE AND MANAGEMENT

The subjoined list contains a selection, from va-
rious sources, of such as are much esteemed as ta-
ble fruit, or will meet a ready sale at market.

1. Brockholst bergamot. — A delicious pear, ripe
early in October.

2. Brown beurre — Is a large and long fruit, of
brownish red colour next the sun, melting, and full
of sharp rich juice, slightly perfumed. Indeed, it
is one of the best autumn pears we have. Ripens
in October.

3. Catharine pear. — Of this there are several va-
rieties, the earliest of which ripens in July, and
another kind in August. They are considered well
deserving of cultivation, as an excellent summer
fruit for the dessert and for baking. The tree
grows large, and is very fruitful.

4. Chaumontclle, or winter beurre. — " It is a large,
rich flavoured, melting pear ; the skin a little
rough ; often of a pale green colour, but becoming
purplish next the sun, sometimes with a good deal
of red. The fruit is left on the tree till the close
approach of winter. It is fit for eating in the end
of November, and continues till January."

5. Colmart, or manna pear — " Is large and ex-
cellent ; the flesh very tender and melting, and the
juice greatly sugared. Both in shape and quality,
it considerably resembles the autumn, or English
bergamot. It keeps through the winter, till the end
of February."

6. Crassane, or bergamot crassane — Is a pear of a
large size and round shape, with a long stalk : the
skin is roughish ; of a greenish yellow, when ripe,
with a russety coating: the flesh is very tender and
melting, and full of a rich sugary juice. It is fit for
use from the middle to the end of November, and
is one of the very best pears of the season.

7. Easter bergamot, or " winter bergamot — Is a
large roundish fruit, of a grayish green colour, with
a little red: the flesh between breaking and melt-

OF FRUIT TREES. 187

ing. The fruit is fit for the table in February, and
keeps till April."

8. Garden pear. — This ripens in November. It
is large and rather long; the skin yellow, and the
flesh yellow, rich, and juicy. It is cultivated in
Massachusetts, and is highly esteemed.

9. German muscadel pear, or muscat allemand. —
" A noble, large, pyramidal fruit, with a small blos-
som on a shallow excavation, and rather a long
stalk. When ripening on the floor, it acquires a
red and yellow tint. Its flesh is melting and deli-
cate, full of a spicy, delicious juice, similar to that of
muscadel grapes. Eatable from March till May.
The tree forms a fine crown, and is exceedingly
productive."

10. Green summer sugar pear, or sucre vert — Has
a very smooth green skin; flesh melting, and the
juice sugary, with an agreeable flavour: the tree is
a free bearer. Its period of ripening is in August,
and it can be preserved only a few weeks. The
tree bears fruit every year, and its blossoms resist
the most unfavourable weather.

11. Grey butter pear — ) Are well known to

12. White butter pear — ) amateurs, and deserve
to stand in every orchard, being excellent autumnal
fruits. The white butter pear is also very excel-
lent for culinary purposes, even before it attains to
maturity by lying on the floor. In a good soil, it
often forms a very large tree; but the gray butter
pear is of a lower growth, though with more ex-
panded branches.

13. Jargonelle. — This is a well-known, fine sum-
mer pear, ripening in August. The flesh is break-
ing, sweet, and has a slightly musky flavour. It is
best when picked before fully ripe, and matured in
the house. The tree is a general bearer.

14. Little muscat — Is of a iongish shape, of a yel-
low colour, except next the sun, where it is red.
Ripe in August.

188 CULTURE AND MANAGEMENT

15. Mons Jean — Is a valuable pear. It is ripe
about the first of November, and will last till tne
middle of December.

16. Orange pear. — This has been long cultivated
in Massachusetts, and is still a favourite fruit among
those who are unacquainted with the superiour
kinds more recently introduced. The fruit is round-
ish ; the skin of a greenish colour, becoming yel-
low when ripe ; the flesh is melting, and the juice
sugary; the flavour pleasantly perfumed. It ripens
in August, and, like all summer pears, is of short
duration.

17. Pound pear — " Is an extraordinary large,
thick, oblong fruit, of a greenish gray colour : it is
often reared in the vicinity of buildings, to shelter
its ponderous fruit from boisterous winds, before it
has attained to maturity. Though its pulp be
somewhat tough, it is a very useful pear in domes-
tick economy, especially for drying. The tree
rises to a considerable height, and spreads its bran-
ches ; is very productive, and its blossoms are not
liable to be injured in the spring." The fruit should
be suffered to remain on the tree till frost, and
then preserved in the common manner, for baking
and other culinary uses. There is a variety gene-
rally called the small pound pear, which acquires
only half the size of the former, but possesses all
its valuable properties.

18. Non-pareil bergamot — " Is a considerably
large pear, with a green peel, containing a mel-
low pulp of an incomparable aromatick taste. It
becomes eatable in October and November. The
tree is one of the largest among the bergamots."

19. Prince's pear — " Is a small roundish fruit,
of a yellow colour, but red next the sun : flesh in-
termediate between breaking and melting : juice
high flavoured. The tree is generally a great
bearer, and the fruit will keep for a fortnight."

OP FRUIT TREES. 189

20. Radish pear. — " A very superiour summer
fruit, the juice of which is so rich, refreshing and
agreeably acidulated, that it excels in its kind the
gray butter pear. But as it easily becomes mealy,
though of a muscadel flavour, when left to ripen on
the tree, it ought to be removed, and deposited on
the floor. The tree is remarkably fertile, and pro-
duces fruit in seasons when almost every other
pear kind has failed : hence it deserves to be rear-
ed, even in climates and situations not very favoura-
ble to orchards ; as it is of vigorous growth, and
attains to tolerable size.''

21. Rousseline — "Is of a deep red colour, with
spots of gray ; the flesh is very tender and deli-
cate, and the juice very sweet, with an agreeable
perfume. It ripens about the latter end of Octo-
ber, but will not keep."

22. Sarasin. — A valuable winter pear, ' which
ought to decorate every orchard, as it may be pre-
served a whole year. In shape and size it resem-
bles the brown Louise, but generally becomes much
larger. Its red colour rises on the south side : when
it turns yellow in July, acquires a buttery consis-
tence, and is then.eatable. This likewise affords an
excellent fruit for boiling, drying, and other domes-
tick uses. The tree is tall and vigorous."

23. Seckle pear. — In a letter from professor Ho-
sack, of New York, dated October, 1818, to the
London Horticultural Society, and published in their
work, we are favoured with the following account
of this most estimable fruit :

" The Seckle pear is so named from Mr. Seckle,
of Philadelphia, who has the credit of having first
cultivated it in the vicinity of that city. It is gene-
rally considered to be a native fruit of this coun-
try, accidentally produced from seed sown by Mr.
Seckle, and the original tree is said t©|be still stand-
ing on the estate of that gentleman. An account,
however, essentially different from this, has been

190 CULTURE AND MANAGEMENT

lately communicated to me by my friend judge
Wallace, of Burlington, to whom I recently paid a
visit. He stated to me, on the authority of a cor-
respondent in Philadelphia, that the pear was grown
in that neighbourhood, sixty years ago, by a person
named Jacob Weiss, who obtained the tree, with
many others, at a settlement of Swedes, which was
early established near Philadelphia, where Mr.
Weiss had built a house. The judge suggested
the probability of Mr. Weiss and the father or
grandfather of Mr. Seckle having been intimate,
as both families were German, and of that rank in
society, which might be likely to lead to such an
acquaintance. The conjecture therefore, is, that
under such circumstances, Mr. Seckle's family ob-
tained grafts from Mr. Weiss's tree.

" Mr. Coxe, in his view of the cultivation of fruit
trees in America, an interesting volume, which I
have forwarded to the society, after assigning the
same origin as I have stated in the beginning of
this letter, describes the fruit thus : ' The form and
appearance vary with aspect, age and cultivation :
the size generally is small ; the form regular, round
at the blossom end, diminishing with a gentle oval
towards the stem, which is rather short and thick :
the skin is sometimes yellow, with a bright red
cheek, and smooth; at other times, a perfect russet,
without any blush : the flesh is melting, spicy, and
most exquisitely and delicately flavoured. The
time of ripening is from the end of August to the
middle of October. The tree is singularly vigorous
and beautiful, of great regularity of growth and
richness of foliage, very hardy, possessing all the
characteristicks of a new variety. Neither Ro-
sier or De La Quintinge among the French, nor
Miller or Forsyth among the English writers, de-
scribe such a pear as the Seckle ; nor have I found
one among the intelligent French gentlemen in our
country, who has any knowledge of it in his own.'

OP FRUIT TREES. 191

" I may add to the above, that the fruit is ad-
mitted by all to be one of the most exquisitely
and highly flavoured we possess. Its flavour is
very peculiar, having a factitious aromatick per-
fume, rather than the natural odour or taste of
fruits. The late general Moreau informed me that
he had never tasted this fruit in France, the coun-
try in which, of all others, the finest pears are cul-
tivated."

24. Skinless pear, or early ruselet. — This is a long
shaped, reddish coloured fruit, with a very thin
skin ; the flesh melting, and full of a rich sugary
juice. It ripens in August.

25. Squash pear. — This pear is cultivated in
Massachusetts, and Mr. Coxe thus describes it.
The fruit of highest estimation for perry in Eng-
land ; it is an early pear, remarkable for the ten-
derness of its flesh ; if it drops ripe from the tree,
it bursts from the fall ; whence probably its name.
The liquor made from it is pale, sweet, remarka-
bly clear, and of strong body ; it bears a price four-
fold of other perry.

26. Saint Germain — Is a large, long pear, of a
yellowish colour when ripe ; flesh melting, and very
full of juice, with considerable flavour. If the tree
be planted on a dry soil, in a warm situation, and
trained against a wall, it bears pretty freely. There
are two varieties, a spurious and the true ; and it
is believed, the former is by much the more gene-
rally disseminated. The true is of French origin,
and often is very large, of a pyramidal form, having
a thick and dotted green skin, but which, while ri-
pening on the floor, becomes yellow. The spurious
fruit ripens in December, remaining green when
ripe, and generally decays by the end of January:
unless the soil and season be favourable, it is insipid
and watery ; it is shorter, and its form is subject
to more variations than that of the true variety.
The true St. Germain keeps in perfection till the

192 CULTURE AND MANAGEMENT

end of March, and for sweetness and flavour, ranks
among the very best of the winter pears. Mr. Coxe
complains that this tree, in our climate, is very sub-
ject to the fire blight, so destructive of the finest
and most delicate pears in this country ; and ob-
serves that it would be highly useful to the culti-
Tators of fruit could the cause or cure of this evil
be discovered.

26. Saint MichcePs, or yellow butter pear. — The
same as the Doyenne, or Dean pear. For the rich-
ness of its flesh, and excellence of flavour, it is
said to be inferiour to none except the Seckle ; and
few pears are more admired and extensively culti-
vated in the United States. The fruit is large,
round, inclining to oblong in shape, fair and hand-
some; its skin glossy and smooth, resembling un-
polished gold ; occasionally streaked and marked
with bright yellow spots. It displays either a
blush or bright russet on the south side. The flesh
of this luscious fruit is white, and the juice so re-
markably cold that it sometimes offends a weak
stomach, and occasions eructations. It should be
gathered before it is quite ripe, and matured in the
house, in order to have it in true perfection ; and
it may be in use from the beginning of September
to the first part of November. The tree does not
grow to a large size, but is an early and never fail-
ing bearer.

27. Summer good Christian — Is a large, oblong
fruit, with a smooth and thin skin, of a whitish
green colour, but red next the sun ; full of juice,
and of a rich perfumed flavour. It ripens in Au-
gust. The tree is large, and generally fruitful.

28. Virgouleuse. — " A delicious pear, of a pyra-
midal form, with a deep bloom, and short fleshy
stalk. Its peel is whitish green, and, if ripening on
a floor, (from December to March,) generally ac-
quires a fine yellow tint: its pulp melts in the

OF FRUIT TREES. 193

mouth, yielding a copious aromatick juice. The
tree grows to a moderate height."

29. Winter baking pear. — This fruit abounds in
Massachusetts, and is much valued as a baking
pear. It is not eatable in a raw state, not being
juicy or well flavoured. It keeps well through the
winter, and the flesh, on being baked, turns to a
fine red colour. The tree is not large, but seldom
fails of affording an annual crop of fruit.

30. Winter good Christian. — The fruit is very
large ; the flesh is tender and breaking, and is very
full of a rich sugared juice. The fruit is in eating
from March to June.

31. Winter thorn — (Epine d'hiver) — " In size
and shape is similar to many kinds of egg-pears.
Its peel is at first whitish grav, and turns yellow
when ripening on the floor. The pulp is mellow,
sweet, and of a delicious aromatick taste. This
pear is fit to be eaten in November, and remains
sound till the end of January. The tree vegetates
with great luxuriance."

QUINCE TREE.

•

THE quince may be propagated by layers, or
young sprouts, which must be covered in the earth,
or by cuttings taken from the tree in April, and set
into the ground at proper distances, where they will
take root the first season, and they may be trans-
planted at pleasure to the place of their ultimate
destination. This tree may also be propagated by
budding or grafting; and, according to Mr. For-
syth, trees thus obtained will bear sooner and be
more fruitful than those reared by any other me-
thod. Quince trees flourish best, and are more
productive in a moist soil, though the fruit from
25

194 CULTURE AND MANAGEMENT

those set in dry situations, is said to possess a finer
flavour. The quince tree requires but very little
pruning; the most important part of their manage-
ment consists in clearing their stems from suckers,
and in cutting off such branches as interfere with
each other. All luxuriant shoots that strike up
from the middle of the tree, must be lopped off,
to prevent the head from being too much crowded
with wood, which might impede the growth of the
fruit. If the tree becomes diseased or rotten, the
dead parts should be cut away, and the composi-
tion applied, as in apple trees. We are advised
to plant quince trees at a good distance from apple
and pear trees, lest the farina become mixed, and
the fruits degenerate. The quince tree is liable
to the attack of the worm borer, the same as the
apple and peach tree ; and the same remedies are
to be recommended. *

OF PEACHES.

THE soil and climate of our southern and middle
states are considered as peculiarly congenial to the
growth of the peach tree, and, accordingly, it has
long been more generally and extensively cultivat-
ed there than in any other section of the union.
It is reared on every plantation, and not unfre-
quently peach orchards, covering many acres, and
consisting of several thousand trees, are presented
to the view of the traveller. It is, however, more
for the purpose of distillery than the luxury of the
table, that this species of fruit receives so much at-
tention from our southern brethren; an excellent
and highly-flavoured brandy being obtained from it
by distillation. It is exceedingly to be regretted,
that the peach tree of late years has become liable

OF FRUIT TREES. 195

to premature decay, and the period of its duration
is greatly diminished, insomuch, that its continuance
in a healthy bearing state seldom exceeds three or
four years. This misfortune is increased by the
circumstance, that a peach orchard cannot bo rear-
ed a second time on the same spot, unless the soil
be renovated by several years intermediate cul-
ture of other crops. The soil best adapted to the
peach tree is a mellow, sandy loam. Situations
naturally wet, or inclining to clay, are unfavoura-
ble. Water should never be suffered to stand
round the roots of tender trees, especially in strong
land, as it is apt to produce the mildew, and destroy
them.

In England, peach trees are planted against a
wall, to which their branches are trained, and
nailed either in the fan form, or nearly horizontal-
ly, and being the subjects of particular care and
culture, it is not uncommon for peach trees to con-
tinue to produce annual crops during forty years.

The propagation of peach trees is accomplished
either by planting the stones or kernels, or by bud-
ding on proper stocks. By the first method there
is constantly a great tendency to deviate from the
nature of the variety from which the seed was
taken, and the variety may be almost indefinitely
increased. In Maryland and Virginia, this last
mode is adopted without budding, by which nume-
rous varieties are obtained, and among them are
found some of superiour quality. It, indeed, on
some occasions happens, that the same fruit is pro-
duced with that of the seed planted. The stones
are planted in beds or drills, in October or Novem-
ber, or they may be preserved in sand, and planted
in March: in this case the stones must be broken
open without injuring the kernel, which is the part
to be planted. In one year the seedlings may be
transplanted in rows into the nursery, which may
be done either in autumn or spring. It is to be

196 CULTURE AND MANAGEMENT

recollected, that neither the stones nor seedling
trees should be planted on ground lately occupied
by peach trees, unless the whole of the old roots
be removed, and fresh mould be put in to supply
the place of the old. But the most certain me-
thod of preserving a particular variety is by bud-
ding; peach trees thus obtained, always afford fruit
in size, colour, and taste, exactly similar to that of
the tree from which the bud was taken, and come
sooner into a bearing state. Stocks, on which
peaches may be budded, besides (hose of their
own kind, are the almond, the apricot, and the
plum. The proper season for budding, is the month
of August, and the operation is to be performed
in the manner directed for apples and pears. In
two or three years after budding, they bear fruit
In taking up the young trees, care must be taken to
preserve the roots as much as possible. Such
parts as are bruised should be removed, and the
small roots may be a little shortened. It is impor-
tant that the trees be equally filled with side
shoots from top to bottom; for when suffered to
run up in single branches, the trees in general are
so weak and spongy, that they are unable to bear
good fruit. Accordingly, when the seedlings are
about one year old, Mr. Forsyth recommends to
head them down to five or six buds, or otherwise
to cut off the extremities of the leading shoots,
which will make them send out side shoots, and
form a handsome, fruitful tree. None of the shoots
should be suffered to grow too long during the first
and second years, which is easily prevented by
pinching off the tops of them with the fingers dur-
ing the month of June. When peach trees come
into a bearing state, they produce two sorts of
buds : where three stand close together, the two
on each side are called flower or blossom buds, and
the central one is called a wood bud. The former
rise immediately from the eyes of the shoots, and

OP FRUIT TREES. 197

are round, short, and prominent, while the wood,
or shoot buds are oblong, narrow, and flattish.
Sometimes whole trees, or a large proportion of
the branches, produce nothing but single flower
buds, and in pruning, if a shoot be cut off at a single
flower bud, the remains' of it, as far down as the
next wood bud, it is said, will surely die ; it must,
therefore, be observed, as a rule, to cut just above
the cluster of three buds, and the wood bud will
shoot forth and become the leader, arid be prepar-
ed to produce fruit the next year.

It is the practice of Mr. Forsyth, when old
peach trees run up too high and thin, to cut them
down as far back as he can find any shoots or buds,
always leaving some young shoots or buds, other-
wise there will be great risk of killing the tree.
If there are a few young shoots, the top may with
safety be cut off just above them, as they will lead
the sap up, and produce strong branches, which
should be topped, the same as a young tree. The
operation should be performed in the month of
May, and the young shoots will bear fruit the next
season. The composition must be applied to the
wounds, where the old branches are amputated,
and the canker should be carefully cut out, and any
part where the gum is seen to ooze, or the new
wood will be affected as it begins to grow. When
young trees are overloaded with fruit, it is abso-
lutely necessary to thin them out while small, ac-
cording to the strength of the tree.

" The premature decay of peach trees has been
ascribed to various causes; by some, to the dege-
neracy of the soil, and neglecting to mature them
regularly; by others, to the supposed alteration of
the climate, the changes from heat to cold being
more sudden and violent now than formerly, when
the country was more in forest. But the true
causes, as detailed by Dr. Mease, (Dom. Ency.)
seem to be the following."

198 CULTURE AND MANAGEMENT

" Peach trees are liable to three casualties :

" 1. The fly, that deposits eggs near the root,
and there forms a worm.

" 2. The bursting of the bark by severe frosts in
wet winters.

" 3. The splitting off the limbs at the fork of the
tree.

" The fly, which is blue, (but not a wasp,) be-
gins its attack about the middle of July, and con-
tinues its depredations until the middle of Septem-
ber. It wounds the tender part of the bark, and
generally at the surface of the ground, there depo-
siting its eggs, which hatch into worms, that prey
upon the mucilage and tender part of the bark,
until the communication between the root and the
branches is cut off, causing the death of the tree.
To guard against this, raise a little hillock in the
month of June, round the tree, about a foot high,
so as completely to cover that part of the bark
kept moist and tender at the surface of the ground.
This hillock will not stand so long at one height, as
to tender the bark above, as the rain will gradually
wash it down level with the surface, and must be
raised again every summer."

" To take out the worm, the roots must be un-
covered, and the spot looked for where the gum
oozes out, following the cavity round with the point
of a knife, until you come to the solid wood, and
lay the whole open: the worm will be found with
a white body and black head; which must be de-
stroyed, and the holes carefully filled up with cow-
manure, rendered adhesive by sand or lime core and
ashes, as directed by Forsyth.

" Soap suds, heated after a family wash, and
poured on the roots of trees, about the middle of
August, have been used with success in destroying
the eggs, or the young worm.

" According to Mr. John Ellis, of New Jersey, the
injury arising from the worm may be prevented in
the following way :

OF FRUIT TREES. 199

" In the spring, when the blossoms are out, clear
away the dirt so as to expose the root of the tree,
to the depth of three inches; surround the tree
with straw about three feet long, applied length-
wise, so that it may have a covering, one inch
thick, which extends to the bottom of the hole,
the butt ends of the straw7 resting upon the ground
at the bottom ; — bind tin's straw round the tree
with three bands, one near the top, one at the mid-
dle, and the third at the surface of the earth; then
fill up the hole at the root with earth, and press it
closely round the straw. When the white frosts
appear, the straw should be removed, and the
tree remain uncovered till the blossoms put out in
the spring.

" By this process, the fly is prevented from de-
positing its pgg within three feet of the root, and
although it may place the egg above that distance,
the worm travels so slow that it cannot reach the
ground before frost, and therefore it is killed be-
fore it is able to injure the tree.

"The truth of the principle is proved by the
following fact. I practised this method with a
large number of peach trees, and they flourished
remarkably well, without any appearance of inju-
ry from the worm, for several years, when I was
induced to discontinue the straw with about twenty
of them. Jill those which are without the straw have
declined, while the others, which have had the straw,
continue as vigorous as ever" Thus far Mr. E.

" To guard against frost, plant the trees where
the water will run off, and procure the sweetest
and richest fruit, as the inferiour qualities are more
injured by cold.

" The splitting of the tree at the forks is guard-
ed against by preserving as many upright branches
as can be spared, by breaking off, in bearing years,
more than half the quantity of fruit while small,
and by pruning almost the whole of every branch

200 CULTURE AND MANAGEMENT

beyond where the fruit is set, leaving only a few
buds on each, of the succeeding year's fruit. The
size of the fruit is by these means rendered larger,
more beautiful, and of a higher flavour, arid the
growth of the tree is rendered more vigorous."

" Mr. Thomas Coulter, of Bedford county, Penn-
sylvania, gives the following directions for cultivat-
ing peach trees, which he has successfully purged
in Pennsylvania arid Delaware, for forty-five years.
See Trans. Amer. Phil. Soc. vol. v.

" The principal causes of peach trees dying
while young, are the planting, transplanting, and
pruning the same stock; which causes the stock to
be open and tender, and the bark of the tree very
rough: this roughness of "the bark gives opportu-
nities to insects to lodge and breed in it ; and birds
search after these insects, for their support, and
with their sharp bills, wound the stock in many
places ; from which wound the sap of the tree is
drawn out, which congeals, and never fails to kill,
or to render the tree useless, in a few years. To
prevent which, transplant your peach trees, as
young as possible, where you mean them to stand ;
if in the kernel, so much the better ; because in
that case there will be no check of growth, which
always injures peach trees. Plant peach trees six-
teen feet apart, both ways, except you would wish
to take your wagon through the orchard to carry
the peaches away ; in that case, give twenty-four
feet distance to every fifth row, one way, after
transplanting. You may plough and harrow
amongst your peaches for two years, paying no
regard to wounding or tearing them, so that you do
not take them up by the roots. In the month of
March, or April, in the third year after transplant-
ing, cut them all off by the ground ; plough and har-
row amongst them as before, taking special care
not to wound or tear them in the smallest degree,
letting all the sprouts or scions grow, that will

OF FRUIT TREES. 201

grow; cut none away, supposing six or more should
come up from the old stump ; the young scions will
grow up to bearing trees on account of the roots
being strong. Let no kind of beasts into peach
orchards, hogs exceptcd, for fear of wounding the
trees; as the least wound will greatly injure the
tree, by draining away that substance which is the
life thereof; although the tree may live many
years, the produce is not so great, neither is the
fruit so good. After the old stock is cut away, the
third year after transplanting, the sprouts or scions
will grow up all round the old stump, from four to
six in number: no more will come to maturity than
the old stump can support and nourish; the re-
mainder will die before ever they bear fruit.
These may be cut away, taking care not to wound
any part of any stock, or the bark. The sprouts
growing all round the old sturnp, when loaded with
fruit, will bend, and rest on the ground in every
direction, without injuring any of them, for many
years, all of them being rooted in the ground as
though they had been planted. The stocks will
remain tough, and the bark smooth, for twenty
years and upwards ; if any of the sprouts or trees
from the old stump should happen to split off or
die, cut the or a way ; they will be supplied from the
ground by young trees, so that you will have trees
from the same stump for one hundred years, as I
believe. I now have trees thirty-six, twenty, ten,
five, and down to one year old, all from the same
stump. The young trees coming up, after any of
the old trees split oif or die, and are cut away, will
bear fruit the second year; but this fruit will not
ripen so easily as the fruit on the old trees from
the same stem. Three years after the trees are
cut off by the ground, they will be sufficiently large
and bushy to shade the ground, so as to prevent
grass of any kind from matting or binding the sur-
face, so as to injure the trees ; therefore, plough-
26

202 CULTURE AND MANAGEMENT

ing is useless, as well as injurious ; useless, because
nothing can be raised in the orchard, by reason
the trees will shade all the ground, or nearly so;
injurious, because either the roots, stock, or bran-
ches will be wounded : neither is it necessary ever
to manure peach trees, as manured trees will always
produce less and worse fruit than trees that are
not manured ; although by manuring your peach
trees, they will grow larger, and look greener and
thicker in the boughs, and cause a thicker shade,
yet on them will grow very little fruit, and that lit-
tle will be of a very bad kind — generally looking
as green as the leaves, even when ripe, and later
than those that have never been manured/"

" Peach trees never require a rich soil ; the
poorer the soil, the better the fruit — a middling soil
produces a more bountiful crop.

" The highest ground, and the north side of hills
is best for peach trees; they keep back vegeta-
tion, by which means the fruit is often preserved
from being killed by late frosts in the month of
April, in the Pennsylvania latitude. I have made
these observations from actual experience.

" A gentleman from Monongahela county, in
Virginia, called at my house, and asked me who
instructed me to cultivate peach trees : I told him
that observation and experience were my teachers.
The gentleman observed, that colonel Luther Mar-
tin, in the lower parts of Maryland, and another
gentleman, near the same place, whose name he
could not recollect, were pursuing the same plan
advantageously."

* ** This assertion is directly contrary to the experience of a
gentleman in New Jersey, who has remarkably fine peaches,
regularly manures his trees every year, and asserts that the
speedy decay of common peach tre^s is owing chiefly to a neg-
lect of the practice. He even said experience convinced him it
was owing to the same circumstance, that peach stones did not,
in general, produce fruit like the original tree.

OF FRUIT TREES. 203

" The practice of Mr. Coulter, in cutting down
the trees, is highly rational : they are thus forced
to spend their vigour upon their bodies and roots,
instead of shooting up into the air with thin barks,
which are easily penetrated by the fly.

" The best kind of peaches is said to be produced
from inoculation ; and upon an apricot stock, as they
are not liable to be injured by the fly; and that
peach trees thus produced, grow larger and rise
higher than when on the peach stock. Grafting
the peach upon a plum stock has also been practis-
ed, with a view of resisting the attack of the fly ;
but this operation must be performed under ground,
otherwise an unsightly knob will be the conse-
quence of the peach tree overgrowing the plum
stock, and endanger the breaking off of the tree at
the place of junction.

" The directions given by Forsyth, with respect
to wall peach trees, may be applied to our standard
trees, viz. to pinch off all the strong shoots in June,
the first year the tree bears ; which will make them
throw out side shoots : these, if not laid too thick,
will make fine bearing wood for the succeeding year.
If the strong shoots be suffered to grow to their
full length, they will be large and spongy, and will
neither produce good fruit nor good wood for the
following year. Sometimes weakly trees are cover-
ed with blossoms ; but if too much fruit be suffered
to remain on them, they will be weakened so much
that they will never recover. In that case, I would
recommend picking off the greater part of the fruit,
to let the tree recover its strength. When trees
in this state are pruned, never prune at a single
flower-bud ; as the shoot will be either entirely
killed, or, at least, die as far as the next wood-bud.

"I have often topped the strong shoots twice in
the course of the summer, before they produced
the fine kind-bearing wood. These strong shoots
exhaust the tree, and never produce good wood,

204 CULTURE AND MANAGEMENT

when neglected to be topped. I would recommend
to cut out such shoots when the trees are pruned
in the spring, and to leave only the bearing wood,
which may be known by two small leaves, where
the flower-buds will be in the following year; (the
strong shoots having only one leaf bud at each eye ;)
and to pick off all side shoots near the tops of the
branches, as soon as they can laid hold of."

In addition to the foregoing details, I must not
omit to recommend in strong terms other means of
preserving the health and vigour of this very valua-
ble tree, the fruit of which, when in perfection, is
perhaps equal, if not superiour to that most luscious
of the tropical fruits, the ananas. Since it is ascer-
tained that the fly deposits its eggs, which produce
the fatal worm, in the bark? it is obvious that if the
stem of the tree could be enveloped with some
harmless substance, it might baffle the instinctive
faculties of the fly, or from its hardness, resist its
powers of attack. For this purpose, let the earth
around the roots and stem be removed, and its
place supplied with some one of the articles men-
tioned in page 105; after which, let the whole trunk
of the tree and large branches, from the surface of
the earth to the top, receive a good coating of the
composition of quicklime, cow-dung and clay, page
105. This would not be a very expensive expedient
even for an extensive orchard, and the preserva-
tion of the trees would be an ample reward; but
for a few favourite trees in the garden no person
need hesitate to try the experiment, even upon
young trees, at the time of transplanting. Should
it fail as a preventive remedy against the fly and
worm, (which is scarcely possible) the application
will have a tendency to increase the growth and
vigour of the tree. If in any of the uncovered
branches black spots or oozing of gum should be
discovered, let the branches be immediately cut
away, and the wound covered with the same com-

OF FRUIT TREES. 205

position, and young shoots will soon sprout forth and
bear fruit. When peach trees have become un-
productive from old age or disease, Mr. Forsyth,
from long experience, recommends to head them
down according to rule, and apply the composition,
by means of which, trees in the worst condition may
be completely renovated, and rendered abundantly
fruitful. Hitherto, the diseases of peach trees
among us have eluded all our art and skill : how
far a different management may prove successful,
time and experience must determine. It may,
however, well be questioned whether it is most
profitable to renew our stock by frequently plant-
ing the seed, or to attempt to protract the exis-
tence of old unproductive trees by the application
of remedies. For myself, I have closely inves-
tigated the subject of canine madriesss in the hu-
man species, and the desperate maladies among the
peach trees, and am compelled to denounce them
both as equally intricate and irremediable, arid as
equally meriting the appellation of opprobium ine-
dicorium.

" A good peach possesses these qualities : the
flesh is firm; the skin is thin, of a deep or bright
red colour next the sun, and of a yellowish green
in the shade; the pulp is of a yellowish colour, full
of highly flavoured juice; the fleshy part thick,
and the stone small. They are generally divided
into free stone and cling stone peaches. Those va-
rieties, the flesh of which separates readily both
from the skin and the stone, are the proper peaches
of the French, and are by English gardeners term-
ed free stones. Those with a firm flesh, to which
both the skin and the stone adhere, are the pavies
of the French, and by English and American gar-
deners named cling stones.

206 CULTURE AND MANAGEMENT

LIST OF CHOICE PEACHES,
FROM MCMAHON'S AMERICAN GARDENER.

ALL the varieties, he observes, may be cultivated
to advantage in every state of the union, if soil and
exposure be given agreeable to their nature and
necessities. 1. The Early Avant; 2. The White
Nutmeg; 3. The Red Nutmeg; 4. Early Mig-
nonne ; 5. Early Ann; 6. Early Newington; 7.
Early Elizabeth-Town ; 8. The White Magdalen ;
9. Red Clingstone; 10. White Clingstone; fl. Ken-
nedy's Caroline; 12. Royal George; 13. Oldmixon;
14. Late Heath; 15. La Plata ; 16. Georgia; 17.
The Congress; 18. Bourdine; 19. President ; 20.
English Incomparable ; 21. Chancellor Rambouil-
let ; 22. La Titon de Venus ; 23. La Pourprie ; 24.
Belle Chevreuse; 25. Noblesse ; 26. Bellegarde;
27. Large Yellow Freestone; 28. White Pavie;
29. Monstrous Pavie ; 30. Clifton's Nutmeg; 31.
Lemon Peach; 32. Large NeAvington ; 33. Caro-
lina Clingstone.

1. Admirable peach. — A very large and comely
fruit, of an agreeable mixture of colours. Its pulp,
though rather firm, has a delicate taste, contains a
sweet, vinous juice, of a fine flavour, and is pale
red near the stone. It becomes eatable about the
middle of September.

2. Alberge, or orange peach — Is one of the most
elegant and best flavoured of the clingstones; ra-
ther large than otherwise ; round ; dark red or
purple next the sun, and bright orange on the other
side ; being deeply furrowed from the stem to the
blossom end : the flesh of a deep orange colour,
but purple at the stone ; ripens in August. The tree
is a very great bearer.

3. Jlune peach, or early J^nn — Is a small, round
fruit, of a yellowish white colour, faintly tinged with

OF FI^UIT TREES. 207

red on the sunny side ; ripening about the middle
of August.

4. Bellegarde, or Galande. — This is a beautiful,
large and excellent peach, with. a strong tint of red
on a yellow ground, and of a deep red shade on
the south side. Its pulp, though rather firm, yields
a sweet juice, of an agreeable taste. Ripens in
September.

5. Blood Peach — Makes a beautiful preserve,
and is cultivated chiefly for that purpose. The
tree is hardy, and a great bearer.

6. Boudinc — Is a large, round fruit, of a fine red
next the sun ; the flesh white, melting ; juice vi-
rious and rich; ripens in September. The tree a
plentiful bearer.

7. Catharine. — A large, round fruit, of a dark red
next the sun ; the flesh white, melting ; full of a
rich juice ; a clingstone : ripens in October.

8. Charlestown, or ananas pecwh — Is a new sort,
reared in America from the kernel. Although its
colour is inferiour to that of most other peaches,
being a uniformly pale yellow, without any red
tint, yet its firm and juicy pulp possesses the deli-
cious flavour of the pine apple. It ripens in Octo-
ber.

9. Early JYewington — Is a fruit of middling size,
of a fine red next the sun ; flesh firm, with a sugary,
well flavoured juice. There are several varieties
of this fruit, all clingstones ; ripening in August and
September.

10. Heath peach. — Of all peaches, perhaps of all
fruits, it is said, there is none equal in flavour to the
American Heath peach, a clingstone. It is large,
weighing near a pound, in common; with but mo-
derate attention, it is believed, they would very
generally weigh a full pound. It is backward in
ripening, northward of the Susquehannah, and is
generally one of the last sort that ripens. " This
very fine clingstone peach is generally esteemed the

CULTURE AND MANAGEMENT

finest in our country : the original stone was brought,
by the late Mr. Daniel Heath, from the Mediter-
ranean ; it has ever since been propagated from
the stone, in Maryland, where I have seen it in
great abundance and high perfection, as a natural
fruit, in September and October. It is usually pro-
pagated in this and the adjoining states by inocula-
tion: I have for some years raised them from the
stone, and have now a number of vigorous trees
from stones, brought from Maryland. It is a very
large fruit, of a form rather oblong, and uniformly
terminating in a point at the head ; the flesh is sin-
gularly rich, tender, melting and juicy ; the stone
frequently opens, disclosing the kernel: the skin is
a rich, cream-coloured white, sometimes with a
faint blush, but the finest peaches are entirely white ;
the juice is so abundant, as to make it difficult to
eat this peach without injury to the clothes; the
leaf is luxuriant, arid smooth at the edge ; the tree
vigorous, hardy and long-lived, compared with other
trees : the fruit ripens in September, lasts through
the month of October, and is frequently eaten in
high perfection in November. It is of all peaches,
when not too ripe, the most admired, when pre-
served in sugar or in brandy." (Coxe's Cultivation
of Fruit Trees.)

11. Large mignonnc — Is somewhat oblong in
shape, and generally swells out on one side. The
juice is very sugary, and of high flavour. This
is one of the most handsome and delicious fruits, of
a dark red and greenish yellow cast; having a white,
melting and agreeable pulp, containing a sweetish
vinous juice, and is in eating about the middle of
September.

12. Lemon clingstone — Is a large, late, but beau-
tiful and high flavoured peach. It ripens the last
of September and beginning of October.

13. Monstrous pavic. — This is the largest of the
peaches, and a true ornament to the dessert, as it

OF FRUIT TREES, 209

displays a beautiful red tint on a white ground. Its
pulp is white, though red in the parts next the
stone, and contains a vinous, sweet juice. Ripens
in September.

14. Noblesse — Is a large fruit, red or marbled
next the sun; flesh greenish white, and melting;
juice very rich in a favourable season.

15. Old Newington — Is a large round fruit, of a
beautiful red next the sun ; the flesh white and
melting ; when ripe, the juice very rich and vinous :
a clingstone, and matured early in October,

16. Rambouillet — Is a fruit of middling size, deep-
ly divided by a furrow ; the flesh melting, of a
bright yellow colour ; juice rich, and of a vinous
flavour : ripens about the tniddle of September.
The tree is a good bearer.

17. Red rareripe — " Is a peach of uncommon ex-
cellence, frequently called Morris's rareripe. It is
of unusually large size, sometimes weighing eight
and nine ounces ; of a round form, beautiful red and
white skin; rich, tender and melting flesh, full of
sugary, highly flavoured juice; equal to any peach
cultivated at the same season. Ripens in the early
and middle parts of August. Clear at the stone."
(Coxe.)

18. Red magdalen. — It is large, round, and of a
fine red'next the sun; the juice very sugary, and of
exquisite flavour: ripening in the end of August.
The tree is a free grower, and a great bearer.

19. Red nutmeg — Is a great bearer, and valued
for its early maturity. It is of a bright vermilion
colour, and has a fine musk taste. Ripens in Au-
gust.

20. Royal George — Is an excellent peach, and in
a very good soil and aspect the fruit becomes large;
dark red next the sun, juicv and high-flavoured.

27

2 10 CULTURE AND MANAGEMENT

21. Swalch. This is a fine, pleasant-flavoured
peach. Ripens early in September.

22. Teton de Venus — Is a fruit of middling size
and longish shape; of a pale red next the sun;
flesh melting, white ; juice sugary, and not without
flavour: ripens the end of September. The tree
is a free bearer on a warm, light soil, but the fruit
comes to perfection only in fine seasons.

23. Vanguard — Is a good peach, ripens about the
middle of September.

24. White Magdalen.— The fruit is of a middle
size, round, with a deep furrow ; of a pale colour,
and the flesh white to the stone ; melting, juicy,
with considerable flavour. Ripening in August.

25. White Rareripe, or " White cheek Malacotan
peach — Sometimes called the freestone heath : is
a fruit of uncommon excellence. The size is large ;
the flesh a rich white, inclining to yellow, melting,
rich, and finely-flavoured ; firm, like the flesh of a
clearstone plum : the skin is a pale yellowish white :
the stone frequently separates on the opening of the
peach, leaving the kernel exposed ; the shells ad-
hering to the flesh, though a freestone. It is the
most admired fruit of the season, which is in Au-
gust." (Coxe.)

The following fact has come to my knowledge
since writing the foregoing.

. " The cultivation of this tree has become very
interesting to gardeners in the vicinity of this city,
(New York.) A very simple mode of preserving
and restoring them when apparently nearly destroy-
ed by the disease so fatal to them in this quarter,
and commonly called the " yellows," has been ac-
cidentally discovered by a gentleman in this city.
A statement of the fact as it occurred will convey
all necessary information. In the fall of 1818, a very
fine tree standing in his yard, was apparently dead

OP FRUIT TREES. 211

from the effects of the abovementioned disease.
Throughout the fall and winter very large quantities
of common wood ashes were casually thrown by the
servants about the roots of the tree. To the as-
tonishment of all who had seen it the preceding
fall, it put forth its leaves vigorously the next sea-
son, and bore abundance of fine fruit. A small quan-
tity of wood ashes was again thrown round its roots
last fall, and the tree has now become so full of fine
fruit that it has become necessary to prop it up.
This is a very simple remedy, and certainly worthy
of trial. The foregoing paragraph is from Mr.
Lang's gazette of this morning. A gentleman has
since called upon us who has tried the same experi-
ment with all the success he could have desired.
He wishes us to recommend this simple method of
preserving this valuable fruit tree to the publick,
and he also suggests to the New York Agricultural
Society the expediency of having printed handbills
of the above article stuck up in all the markets,
and given to every countryman who attends them,
that the information may be as widely diffused as
possible." (New York Com. Advertiser.)

It may be further observed, that cherry trees
and plum trees will be equally benefitted by the
same application, and the practice ought to be gene-
rally adopted. Tanner's bark put round peach and
other fruit trees has been found by experience ex-
ceedingly useful. Ringing the branches of peach
trees has proved beneficial. See page 29.

212 CULTURE AND MANAGEMENT

CHERRIES.

THERE are several native varieties of the cherry
in the United States, which have been perpetuated
from the seed, unaided by the hand of culture, and,
as supposed, without any deviation from the ori-
ginal stock. But the cultivated kinds are far more
valuable, and it is greatly to be regretted, that
they are so generally neglected. Many advan-
tages would accrue to the farmer from the cultiva-
tion of the cherry tree ; it would serve the useful
purposes of ornament and shade'to his orchard and
buildings, and the fruit would afford his family not
merely an innocent, but a salutary luxury ; and if
near a market, the profit would remunerate him
for all his labour and expense.

The cultivated cherry, when reared from the
seed, is much disposed to deviate from the variety
of the original fruit, and, of course, they are pro-
pagated by budding or grafting on cherry stocks:
budding is most generally preferred, as the tree is
less apt to suffer from oozing of the gum than when
grafted. The stocks are obtained by planting the
seeds in a nursery, and the seedlings are afterwards
transplanted. Those kinds which are called heart
cherries are said to succeed best on the black ma-
zard stock; but for the round kind, the Morello
stocks are preferred, on account of their being the
least subject to worms, or to cracks in the bark,
from frost and heat of the sun. The whole method
of management pertaining to cherry trees is so pre-
cisely similar to that already detailed, when treat-
ing of peach trees, that very little remains to be
said on the present occasion. But the following di-
rections given by Forsyth, in his treatise on fruit
trees, will probably be acceptable.

OP FRUIT TREES. 213

" In the choosing and planting of young cherry
trees, the same rules are to be observed that are
given for apricots, peaches and nectarines; and
they must in like manner be headed down the first
year.

" In pruning cherries never shorten their shoots ;
for most of them produce their fruit at the extre-
mities, the shortening or cutting off of which very
frequently occasions the death of the shoot, at least
of a great part of it. The branches, therefore,
should be trained at full length. I have often seen
the whole tree killed by injudicious pruning. Wher-
ever the knife is applied, it is sure to bring on the
gum, and afterwards the canker, which will inevita-
bly kill the trees, if no remedy be applied to the
wounds. I have headed down a great many cherry
trees, which were almost past bearing, arid so eaten
up by the gum and canker, that the few cherries
they bore were very bad.

" In the years 1790 and 1791, I headed down
fifty trees. The operation should be performed in
the month of April in each year. These trees
made shoots from three to five feet, the same sum-
mer, bore fine cherries the next year, and have con-
tinued to bear good crops ever since.

" To the above trees I applied the composition,
At the same time I cut down twelve trees in the
same row, but did not apply the composition : these
twelve trees all died in the second and third years
after. One tree where the composition was appli-
ed, now produces more fruit than Ihe whole num-
ber formerly, also much finer and larger.

" When cherry trees are very old and much in-
jured by large limbs having been cut or blown off
(which will bring on the canker and gum) the best
way to bring them to have fine heads, and to fill the
vacant space, is to head them down as low as pos-

214 CULTURE AND MANAGEMENT

sible, taking care to leave some small shoots, if
there be any; if not, a bud or two at the end of
some of the shoots. Sometimes it is difficult to
find any buds. In that case, before you mean to
head the trees, make some incisions in the branches.
This should be done on different branches, at the
most convenient places for filling the tree with good
wood. The size of the incisions should be from one
to two inches, according to the size of the branches,
observing to make them just above the joint, where
the buds should come out.

" The time for performing this operation, is
March, April, or May. (In America, March.)
The above method is only recommended where
there are no young shoots or buds, and when the
tree is in the last stage of the canker.

" Where you find a few young shoots or buds,
cut down the head as near to them as you can, and
take care to cut out all the canker till you come to
the sound bark. If any gum remains, it must be
cut or scraped off: the best time for this is when
it is moistened with rain; it may then be scraped
off without bruising the bark. This operation is
very necessary.

" Wherever the bark or branches have been cut
off, the edges should be rounded, and the composi-
tion applied. If the young shoots are properly
trained, they will produce fruit the following year;
and in the second year they will produce more and
finer fruit than a young tree which has been planted
ten years.

" Never make use of the knife in summer, if it be
possible to avoid it, as the shoots die from the place
where they are cut, leaving ugly dead stubs, which
will infallibly bring on the canker. These shoots
may be cut in the spring to about two eyes, which
will form a number of flower- buds.

OF FRUIT TREES. 215

" When cherry trees begin to produce spurs, cut
out every other shoot, to make the tree throw out
fresh wood: when that conies into a bearing state,
which will be in the following year, cut out the
old branches that remain ; by that method you
will be able to keep the trees in a constant state
of bearing, taking the same method as before di-
rected with the fore right shoots.

" Great care should be taken to rub off many of
them in the month of May, (middle of June in Ame-
rica,) leaving only such a number as you think will
fill the tree. By so doing your trees will continue
in a fine healthy state, and not be in the least weak-
ened by bearing a plentiful crop of fruit. The rea-
son is obvious; the great exhalation which would
be occasioned by the sun and air in the common
mode of pruning, is prevented by the composition
keeping in the sap which nourishes the branches
and fruit. I cut some trees, as directed above,
more than twelve years ago, that are now in as good
a state of bearing as they were in the third year
after the operation, and likely to continue so for
many years.

" In 1797 I cut some very old trees in the month
of May, which were left, to show the old method
of pruning; I at the same time cut some branches
off the same trees, according to the new method,
to show the difference of the fruit, which was taken
by all who saw it for a different sort of cherry. The
cherries from the old spurs were not half the size
of the others, and were at least three weeks later.
"Several persons have adopted the new method
with great success, and by renovating their old
trees, which scarcely bore any fruit, have obtained
from them an abundant quantity. But even the in-
creased quantity of the fruit is not so material, in
cherries, as the increase in the size and in the rich-

216 CULTURE AND MANAGEMENT

ness of the flavour. In this respect the method of
pruning here laid down is invaluable. When old
standard cherry .trees become decayed and hollow, I
would recommend heading them down, as directed
for wall trees and dwarfs. Scoop out all the rot-
ten, loose, and decayed parts of the trunk, till you
come to the solid wood, leaving the surface smooth ;
then use the composition as directed for fruit
trees."

"The following twenty are the principal cherries
cultivated in the United States, the account of
which was furnished by Mr. William Prince, of
Long Island. (Dom. Ency.)

"May Duke — Ripe in May and June : long stem,
round and red, an excellent cherry, and bears well.

" Black heart — Ripe in June : a fine cherry.

u White heart, or sugar cherry — Ripe in June :
white and red.

" Bleeding heart — Ripein June, a1 very large cher-
ry, of a long form, and dark colour ; it has a plea-
sant taste.

" Ox heart— Ripe in June : a large, firm, fine cher-
ry-

" Spanish heart — Ripe in June.

" Carnation — Ripe in July : it takes its name from
its colour, being red and white ; a large round
cherry, but not very sweet.

" dmber — Ripe in July.

" Red heart — Do.

" Late Duke— Do.

" Cluster — Planted more for ornament or curiosity
than any other purpose.

" Double blossom — Ripe in July.

" Honey cherry — Do. small sweet cherry.

" Kentish cherry — Ripe in July.

" Mazarine — Do.

OF FRUIT TREES. 217

" Morello — Ripe in July and August: a red, acid
cherry, the best for preserving, and for making
cherry brandy.

"Early Richmond cherry. — This fruit originated
near Richmond, in Virginia, and is the earliest cher-

in America, and valuable on that account: it is

e size of a May duke, and resembles it in form.

" Red bigereau — A very fine cherry, ripe in July :
of a heart shape.

" White bigereau — Ripe in July and August : re-
markably firm : heart shape.

" Large double flowering cherry. — This tree pro-
duces no fruit, but makes a handsome appearance
in the spring, when it is covered with clusters of
double flowers as large as the cinnamon rose ; it
differs from the common double flowering cherry,
which never forms a large tree, and has small point-
ed leaves.

" The three last were imported from Bourdeaux,
in 1798.

" Small Morello cherry — Called also Salem cher-
ry, because it came originally from Salem county,
New Jersey, is cultivated by Mr. Cooper of that
state, who values it highly. The fruit has a lively
acid taste. The tree produces abundantly, and is
the least subject to worms of any cherry tree.

" Mr. C. says that the Bleeding Heart suits a
sandy soil, but that the May Duke will not flourish
in it."

Besides the foregoing list, the black mazard, or
natural cherry, with its several varieties, should be
mentioned as excejlent fruits, and valuable for being
later than the others. They make very useful and
hardy stocks for propagating other varieties. This
fruit ripens in June or July, and is used by way of
bounce in rum or brandy. Another native fruit is
the common red cherry which abounds in New
England. The fruit is not of a superiour quality,
28

218 CULTURE AND MANAGEMENT OF FRUIT TREES.

being very acid, unless perfectly ripe : it might per-
haps be improved by grafting and proper cultiva-
tion.

The wild, or native black cherry, of spontaneous
growth, is deserving of some attention. The fruit,
when infused in rum or brandy, imparts its astrin-
gent and cordial qualities, and forms a pleasant and
salutary liquor. The bark of the root of the tree
is very astringent, and makes a useful stomachick
bitter; and the wood is frequently employed by
artists as a tolerable substitute for mahogany, being
susceptible of a handsome polish.

Cherry brandy is made in the following manner :
Fill the cask with cherries; pour over them as
much brandy as the cask will contain. When it
has been on ten days, draw it off, and pour on hot
water: let this remain sometime, shaking the cask
frequently; then draw it off, and mix the last with
the first liquon

INDEX.

Apples, physical properties of . . 12
particular varieties become extinct by age 18, 27
new varieties, production of 18, 19, 20, 24, 27

improved by grafting early aud late on the

same tree ... 36

should be gathered by hand . • . 114

how to ascertain when ripe . 1 14

best method of preserving » 113,115

juice of, when most dense, makes the best cider 141

which yield the best juice for cider . 142

eweet entitled to preference . 13

useful for a sick horse . .1-3

fattening cattle * 13

making molasses . 13
different sorts of, in United States

American Pippin . . .120

American Nonpareil * 120

Aunt's Apple . . .120

Autumn or Fall Pippin . . 120

Baldwin or Pecker Apple . .121

Baltimore Apple . . 121

Black Apple " . „ .121

Bell Flower . . . 121

Bow Apple ... . . 121

Brownite +, »: . 121

Bullock's Pippin . . .122

Campfield . . .122

Cathead . . . .122

Catline . . . 122

Carthouse . . . .122

Cider Apple ... 123

Codling . ., . .123
Corljes' Sweet

Cooper's Russeting :. - . . 124
Flat Sweeting

Gloucester White . . .124

Golden Pippin .. . . 125

Golden Rennet . . .125

Green Everlasting . * 125

Green Newton Pippin . .125

Grey house . . . 126

HagloeCrab . - . . 126

Harrison Apple . * '• +-

Harty Sweeting . '. • V '» • 128
High Top Sweeting , ';•*. - 128

220

INDEX.

Apples, Holmes Apple . , .128

flolten Sweeting . . 128

Hughes's Virginia Crab . . 129

Lady Apple . . . 129

Lady Finger . . J29

Large Red and Green Sweeting . 129

Large Early Harvest . -129

Loring Sweeting . "' . 129

Large Yellow Newark Pippin . . 130

Maiden's Blush . . . 130

Michael Henry . . .130

Monstrous Pippin . *& ... , 131

Morgan Apple . ; . .131

Newark King Apple • v h x • 131

Nonsuch . . . 131

Nursery Apple * v ;• • -i • 131

Pearmain . . . -. .131

Pennock's Red Winter . * „ : 132

Poveshon . ,*( . .132

Pound Apple . . . 132

Priestly . . . agJU 132

Queen Apple ^-^* . . 133

Quince Apple . . H, 132

. Rarilon Sweeting . . 133

Red Everlasting . . v, 133

Redling . j . > . 133

Red Streak . . .133

Rambo '. . ^ •'. . 134

Roan's White Crab . ": . 134

Rh'ode Island Greening . . 134

Roman Stem . > • .135

Royal I'earmain . . 135

Royal Russet . i. .••• . 135

Roxhury Russeting . ,;.»,* 136

Ruckman's Pearmain . : , 136

Seek no further . v. 136

Spitszenhurgh *. -.*.» . 137

Spice Apple . ".* '. . 137

Sty re . . . 137

Summer Pearmain . . 138

Swaar Apple . ' >, • . 138

Sweet dreening , . 138

Tolman Sweeting . ... .139

Vandevere . . . 139

Vanwinkle .: . ^ . 139

Wine Apple ...', . • . 140
Wine Sap ... 140

Yellow Sweeting . . 140
Apple Trees, soil and climate of the United States

adapted to . « 9

original slock of iv.;» . 15

native crab . .'-,.-» ;• 15
do not enjoy indefinite longevity » > v 18

cultivated or seedling stocks . 16
reared from seed seldom produce the

same kind of fruit 16, 18, 24

best adapted soil for vVr--J • 17

INDEX. 221

Apple Trees, in certain places some kinds succeed

better than others . . 17

may be forced to bear fruit . 28
instance of one bearing fruit of opposite

qualities . . 22
those which produce good fruit should
not be suffered to grow near those
which produce bad fruit . 21
will not fl*urish where old ones have died 54
should not be planted deep in the soil 52
heading down old ones, utility of 69
of spontaneous growth, produce tolera-
ble crops . . 59
injured by bearing too abundantly . 58
cultivated successfully in unfavourable

situations . . .60

when young, should be headed down 45

annual wash for . . 73

disbarked . . 80

hide- bound, how treated . . 75
means of preserving the health and

vigour of . .73

washing of, with soft soap . 74

clay-paint recommended for . 74
diseases of, &c. which render them

unproductive . . 76

B

Bark of Apple Trees, torn off by field mice, remedied 81

cracks when hide bound . 75

scaly, should be scraped off 80

injured by exposure to the sun 75

Blight . . . . .76

Blossoms, of different trees intermix and change the

quality of the fruit . . 21

injured by spring frosts . . 82

black flies . , • . 83
Borer, (see worm.)

Brandy, made from apples . . .177

peaches by distillation . 194

Brush for destroying caterpillar's nests . . 97

Buds, description of . . 40

'n>v . . 40

proper season for . . 40

different modes of . . 41, 43

of peach trees preferable to grafting . 199
composition to be used in • . .43

Canker .... 78

remedies for ... 79

Canker Worm, character and description of . 84

history of, by Professor Peck . 84

various remedies for . • 85, 95

directions for tarring . . 86

proposed remedy by Professor Peck 84

Mr. Kenrick . 89

observations on, by J. Lowell, Esq. 91

222 INDEX.

Cherry Worm, lime the most eligible remedy . 94

flax rubbish and sea weed proposed 94
Dr. Dean recommends to destroy them

through the agency of swine . 94

Caterpillars .... 95

disgraceful to farmers , .95

description of . . 96

methods of destroying . 86—100

brush for destroying . . 97

Cherries, . . . 211

method of propagating . Jv 212

treatment by Forsyth ' . 212

list of ,! . . .215

May Duke . * .215

Black Heart -v»" . .215

White Heart . . . 215

Bleeding Heart M|i| • .216

Ox Heart ... 216

Spanish Heart . . .216

Carnation . . . 216

Amber . . . .216

Red Heart .' . . 21 6

Lite Duke V^ . .216

Cluster . -* ; . 216

Double Blossom . . .216

Honey Cherry . . '• ••>« 216

Kentish Cherry . .; *v •-, . 216

Mazarine . . . 216

Morello . AP » • 21^

Early Richmond Cherry . . 216

Red Bigereau . . .'216

White Bigereau . . 216

Large Double Flower ing Cherry . 216

Small Morello Cherry . . 216

Black Mazard . . .217

Wild or Native Black Cherry . 217

Cherry Brandy , , . . .217

Cider • • .141

apples which yield the best juice for . 142

making and managing . . 141

proper casks for, and how kept sweet

and clean . . . 144, 153

fining with isinglass . . 143,151

method of making and fining by Jos. Cooper, Esq. 155

observations on by J Lowell, Esq. , 158

concise rules for making and managing . 148

stumming of casks for . k«£>- ^^

bottling , 148

medicinal properties of . . 177

Cider Wine . . -^ ' .177

Clover, said to be injurious to orchards . 55

Compositions to be applied to wounds in pruning, in

grafting, in budding, in canker, and in heading down 64, 69

Curculio,"account of by Dr. Tilton . . 109

D

Decortication, or disbarking fruit trees . 80
Directions for making and applying Forsyth's composition 69

INDEX. 223

Engrafting, the art not traced to its origin . 32

introduced into America by Mr. Prince 33

proper season for . . 35

stocks for grafting should be of the same

genus and natural family Avith the scion 33
choice of scions for grafting . 33

when scions should be taken & how preserved 34
scions should not be taken from seedling trees 34
winter fruit should not be grafted on a

summer stock . . 33

modes of grafting . . 36

whip-grafting . . .37

tongue-grafting . . 37

cleft grafting . . .37

crown-grafting . . 38

side-grafting . . .38

root-grafting . . . 38

new mode of grafting . .39

extreme branch grafting . 39

clay used in grafting . S , 36

Engrafted fruits not permanent . . 23

F

Flax shaws useful when applied round fruit trees . 58
Fruit, directions for picking and preserving . 1 13, 115

I

Inoculation, (see budding.')

L

Lice infesting young orchards in Maine . 107

M

Manuring fruit trees, utility of . .56
instance of resuscitating an old apple tree by 56

best kinds of manure . . 56

must not be carried to excess . . 57

Means of preventing flowers and fruit falling off, and

of retarding their opening . . .75

Moss and scaly bark on trees . . 80

N

Nursery . . • * .30

soil and situation for . 30

method of planting apple seeds in ,31

Nursery pruning ... 44

Observations on Forsytes treatise, by Mr. Yates . 72

Mr. Cobbett 71

O

Orchard, planting and culture . . .46

most eligible soil and situation for • 46

northern exposure preferable for . 47

preparation of the land and planting . 50

224 INDEX.

Orchard, proper season for planting . . 50

may be established in unpromising situations 60

proper distance for planting trees in . 49

ground should be cultivated . .. 55

trees, should be planted in straight rows 48

inclining towards the east . 48

directions for planting, by Marshall 52

Orchard Pruning . . .61

former errours in . . 62

proper season for, when the sap is

in active circulation . 64

regard must be had to soil and climate 65

observations on, by Mr. Marshall 67

Mr. Yates 62

composition should be applied 65

never suffer a sucker to grow 66

Orchard and Cider establishment of Wm. Coxe, esquire 118

Peaches . . . i 194

method of propagating . . 195

may be budded or grafted on other stocks 196, 203
qualities of . . 205

excellent brandy made from . * 194

divided into freestones and clingstones 205

lists of . . . .206

Admirable Peach . . 206

Alberge . . . . 206

Aune or Early Ann . . 206

Bellegarde « '( • . 207

Blood Peach . * . 207

Bowdine . 4. . .207

Catharine . . . 207

Charlestown ' •'. . ' . 207

Early Newington . » , 207

Heath . . « .- • 207

Large Mignonne . . 208

Lemon Clingstone . . i . 208

Monstrous Pavie . . 208

Noblesse . . ;^ft 209

Old Newington . . 209

Rambouillet . "'/r';'1 . 209

Red Rareripe . .209

Red Magdalen fc • ' •» '• 209

Red Nutmeg . . , " . 209

Royal George . . »- 209

Swalch . . .209

Tetonde Venus . . «#•• 210

Vanguard . . . 210

White Magdalen . . .210

White Rareripe . Y\ 210

Peach Trees, liable to premature decay . 195

cannot be reared a second time in the

same place . . 195

method of treating, by Forsyth 196, 203
causes of the decay of . * • 197

fly and worm which attack them 198

INDEX. 225-

Peach Trees, method of preventing injury from the

fiy and worm . J93, 204

directions for cultivating . . 200

diseases of, elude our art and skiJl 205

ringing of . . .29'

. . . .180

list of. . . .186

Brockholst Bergamot . . IBS

Brown Beurre . . . 186

Catharine Pear . . . 186

Chaumontelle . . ":.'.- 186

Colmart .'- ... . 186

Crassane . ... . ,,,'".„ 186

Easter Bergamot . . . 186

Garden Pear . . . 187

German Muscadell . . 187

Green Summer Sugar Pear . ; . 187

Grey Butter Pear • ';}.' " >'1^ 187

White Butter Pear -. f . ;. 187

Jargonelle . . . 187

Little Muscat . ''-' '. r . 187

Mons Jean , . ... • . . ., , -•/ •• 188

Orange Pear . £' c ".- 188

Pound Pear . - \. ..•# '. 188

, Nonpareil Bergamot . <.• '* r . 188

Prince's Pear . ; T ./• f . '. 188

Radish Pear . l^fl^: .- 189

Rousseline . *>V. . 189

Sarasin . . , . ' . 189

Seckle Pear . ;! . . 189

Skinless Pear . .^ . 191

Squash Pear . ./* : . . 191

Saint Germain . f . . 191

Saint Michaels . . " . 192

Summer Good Christian Y *1 . 192

Virgouleuse . . . . . * 192

Winter Baking Pear . . 193

Good Christian ,- . ... 193

Thorn . . .193

Pear Trees are well adapted to the soil and climate

of New England . .180

may be grafted on a quince stock 33, 180

propagation of particular varieties of,

by grafting or budding . 180

attention necessary in the choice of stocks 180
never employ suckers for stocks 180

never graft a winter pear on a summer stock 180
much benefited by washing with soft soap 181
require but little pruning . . 181

when defective, should be headed down 182
method of treating decayed pear trees,

byForsyth . . 182

method of reclaiming unproductive pear

trees, by Mr. Knight
extraordinary produce after heading down 182

Pomona Wine . V: .-» :i w 177

29

226 INDEX.

Q

Quince . . . 193

Sap, theory of the circulation of . 29

Seaweed, applied to fruit trees useful . 58

Seedling Trees, how to be treated . . 31

Scions, when to be taken from the tree . 34

how preserved . , .34

importance of a proper choice of . 34

Slug Worm, description of . .106

remedy for . . 107

Suckers should never be suffered to grow . 66

improper for stocks to graft on . 36

T

Tanners' Bark, utility of . , .211

W

Wine, made from cider . . 179

Pomona . . . v . 177

Worm called the Borer . . 100

method of destroying . . 101

report of the committee in favour of

Mr. Hearsey's method . 102
method proposed to prevent its attack 104

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