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THE 


FRUIT CULTIVATOR’S MANUAL, 


CONTAINING AMPLE DIRECTIONS 


FOR THE 
CULTIVATION OF THE MOST IMPORTANT FRUITS 


INCLUDING THE 


CRANBERRY, THE FIG, AND GRAPE, 


WITH DESCRI@TIVE LISTS OF THE MOST ADMIRED VARIETIES. 


AND A CALENDAR, 


' 
SHOWING THE WORK NECESSARY TO BE DONE IN THE ORCHARD ANT 
FRUIT GARDEN EVERY MONTH OF THE YEAR. 


THE WHOLE ADAPTED TO THE CLIMATH OF THE UNITED STATZS. 


By THOMAS BRIDGEMAN, 


Gardener, Seedsman, and Florist. 


NEW. YORK: 


C.M SAXTON AND COMPANY, 


AGRICULTURAL BOOK PUBLISHERS, 
No. 140 FULTON STREET, 


1857. 


a 


{Entered acvording to Act of Congress, in the year Eighteen Hundred 
and Forty-seven by Tuomas Brrpceman, in the Clerk’s Office of the Dis 
trict Court of the nited States, for the Southern District of New-Yors.] 


T Ow 


Qa ea 2 


IS Fs 


“PREFACE. 


Tuts treatise forms the third part of “‘ The Young Gar- 
dener’s Assistant,” which, when first issued, in 1829, con- 
tained only 96 pages. Since that period, so constant has 
been the demand for the work, that numerous editions have 
been published; and being made to embrace the three most 
important branches of gardening, the entire work has 
extended to upward of five hundred pages. As each branch 
forms a distinct subject, the author has been induced to pub- 
lish the ninth edition in three separate volumes, each of 
which is complete in itself. The first contains ample direc- 
tions for the cultivation of culinary vegetables and herbs; the 
second is designed for the cultivator of flowers; and the 
present volume is intended to qualify the reader for the 
superintendence of his own orchard and fruit garden. 

Those who wish to obtain a book embracing the three 
subjects, can be accommodated with the tenth edition of the 
Young Gardener’s Assistant, in octavo form, and which is 
destined to remain for some time to come, the American 
standard work on Horticulture in general. 

It is presumed that the pomologist will find in this little 


volume more information on the subject than he could rea- 
sonably expect in so small a compass. All the most esteemed 


species of fruit are treated of under distinct heads, to which 
is added a descriptive list of the finest varieties under culti- 
vation ; and from the several descriptive lists of fruits having 
been selected from the catalogues of the most eminent nur- 
serymen in our country, it is presumed that they are well 
calculated to suit the generality of cultivators. 

The varieties of the different species of fruit under culti 
vation are by far too numerous to encourage any attempt to 
publish a complete description of all. Even to enumerate 
them would be a difficult task, owing to the great uncer- 
tainty of their true names, and the multiplicity of names 


ii _ ‘PREFACE. 

under which they are known in different places. Those 
cultivators who are more anxious to raise large quantities of 
trees for sale, than to test their characteristics, are often led 
into error by cherishing the belief that the names of all the 
varieties they propagate are indisputably correct ; and hence 
itis that so many of our fruits are frequently sold under 
wrong names. Persons who purchase trees under such cir- 
cumstances, on discovering a mistake, are apt to compare 
the fruit with others of a similar character, and very fre- 
quently adopt synonymous names, which increases the evil 
to such an extent, that, unless a nurseryman tests all the 
various kinds by specimen trees kept for the purpose in his 
own orchard, he cannot always be certain what variety he is 
selling. I do not, however, by these remarks intend to 
reflect on any of our respectable nurserymen, because the 
vast improvement making every year in their catalogues is 
a convincing proof that they are aiming at perfection in their 
collections. 

In the following pages I have endeavoured to do justice to 
each article, by embodying all the essential points of cultiva- 
tion, and as our native vines are destined to become very 
generally cultivated in the United States, I have occupied 
over sixteen pages in treating of vine culture, and can truly 
say that I have thoroughly weighed every point before put- 
ting my pen to paper, and have not in any case adopted 
mere speculative theory, as is too often done by compilers 
of gardening books. 

As Iam not disposed to tire the reader with a lengthy 
preface, I shall conclude by reminding him that the Calen 
dar and Index is intended as a key to the body of the work ; 
thus, the most important business of each month is briefly 
shown, with figures of reference to that particular page 
which treats more fully on the subject. The advantages of 
this plan must be evident to the most superficial observer. 


T. BRIDGEMAN. 


CONTENTS. 


OBSERVATIONS ON THE ORCHARD AND FRUIT GARDEN. 
Page. 
Suggestions on the choice of a situation for an orchard, 7 


Of the best methods of preparing the various kinds of soil, 8 


Directions for transplanting fruit trees, - = 4°59 
A communication from a friend, showing his plan of 
replanting trees, - - - - = 2 einen 


Hints on the arrangement of trees, with a view to ob- 
tain successional crops of fruit.—Different soils 
described, suited to the various kinds of fruit, - 12 


OBSERVATIONS ON INSECTS AND DISEASES TO WHICH 
FRUIT TREES ARE LIABLE. 


Remedies for the prevention and destruction of insects, 13 


The best methods of curing diseases in fruit trees, - 14 
Composition to be used as a wash for fruit trees, at 
the time of pruning, - - - - - - 15 


Some of the most annoying insects and reptiles described, 16 

An earnest appeal to all agriculturists and horticultu- 
rists, showing the importance of encouraging the 
inhabitants of cities to preserve their ashes and 
soot in a dry state, for use on the land, - - 17 


OBSERVATIONS ON TRAINING AND PRUNING FRUIT 
TREES AND VINES. 


The primary object of pruning explained, - - - 21 

Several methods described of pruning and training the 
vine, &c. - - - - - - - ° = 22 

The benefits arising from judicious pruning, - - 23 


Necessary Implements for pruning, &. <- - - 24 


FI CONTENTS. 


BUDDING AND GRAFTING FRUIT TREES. 


Information respecting the time and manner of budding 
fruit trees, - = - - = - - - 
On the choice of scions, and mode of preparing the stocks, 
_ Cleft Grafting, Side ee and ee Grafting ex- 
plained, - - - - : - 
Saddle Grafting, Root Grafting, and Grafting = Ap- 
proach, defined, - - - - 
Directions for Bakiae Forsyth’s composition, - - 
Recipes for preparing liquids for washing the stems and 
branches of trees, - - - - - - 
Instructions for making grafting clay and composition, 


ON THE CHOICE OF FRUIT TREES IN THE NURSERY 
- Rules for judging the qualities of fruit trees, - - 
Directions for the management of Stone Fruits, to pre- 
vent their gumming at the roots, - - - 
A guide to the selection of distinct varieties of fruit,  - 
AppLe. Its history, cultivation, propagation, &c. - 
Seventy-six of the choicest varieties of Apples described, 
Apricot. The best method of training, pruning, &c. 


explained, - SRS - - ~ - - 
Select descriptive list of Apricots, - = re - 
Aumonp. Its history, mode of culture, &c. - - 
Cuerry. The various kinds enumerated, with direc- 
tions for their cultivation, - = = - = 


Thirty-one of the most esteemed varieties described, - 
Curestnut. Its durability and other peculiar charac- 

teristics adverted to, - - - - “ - 
Cranserry. Its adaptation for garden culture exem- 


plified, - - - - - - - - 
Currant. The best mode of cultivation — - - 
Select descriptive list of Currants, = 2 = Z 
Fie. A fruit well calculated for cultivation in the United 
States - - - - : - - - 


Page. 


31 
32 


33 


34 
30 
37 
39 


46 
49 
50 


51 
53 


56 
57 
58 
60 


61 


CONTENTS 


The operation of Girdling or Ringing Trees explained, 
Seventeen of the best varieties of Figs described, - 
Gooseperry. Description of fifty-eight of the most 
} celebrated varieties, - - - - - - 
An improved method of managing the Gooseberry, - 
Grape: The pcculiar characteristics of the Grape Vine 
defined, - - - - - - - - 
The different manures adapted to the vine enumerated, 
On the various methods of propagating, grafting, &c. - 
Select descriptive list of foreign and native grapes, - 
Doctor G. W. Chapman’s and Mr. Wm. Wilson’s suc- 
cessful experiments on their vines, 
Edward H. Bonsall’s Vineyard Culture explained, = - 
- Doctor R. T. Underhill’s account of his vineyard at 
Croton Point, - a hee - - - - 
Concluding observations on training, pruning, and cul- 
tivating the vine, - - - - - 
Mcutzerrry. Some of the most useful species described, 
with directions for their propagation and cultivation, 
Nectarine. Important hints, calculated to give this 
scarce but delicious fruit the best possible chance 
of success, if strictly attended to, - - 2 
Select descriptive list of Nectarines, - —- - - 
Orance, Lemon, &c. The several species of this fruit 
enumerated, &c. - - - - - - 
Peacn. An elaborate review of the means best calcu- 
lated to overcome the difficulties attending the cul- 
tivation of this important fruit,  - anh RS > 
Sixty-one of the best varieties of Peaches described, - 
Pear. A definition of the different qualities of this 
fruit, with directions for its propagation and culti- 
vation, - - - - - - - - 
Observations on the alleged deterioration of the Pear, 
and other fruits, - = = . S - - 
Eighty-eight of the most esteemed varieties of the Pear 
described, - - - - - ot Se : 


105 


111 


113 


115 


iV CONTENTS. 


P 
Pium. The means best adapted for the perfection of a 


this fruit explained, - : - - . - 
Fifty-three of the finest varieties of Plums described, - 
Quince. Its history, its use, and method of culture ex- 


plained, - - - - - = SOE 
Raspperry. All the most celebrated species and varie- 
ties enumerated, - - - S z L 


Select descriptive list of Raspberries,- = - - - 
Srrawserry. The valuable properties of the Straw- 
berry, with directions for its cultivation, - - 
A descriptive list of the most esteemed species and 
varieties of Strawberries, - - - - - 
Watnut. Its use both as a fruit and timber tree, - 


CALENDAR AND INDEX. 

JanuaRy.—An essay on the importance of improving 
the various species of fruit, by propagating none 

but the finest specimens for seed, and by amelio- 
rating the existing kinds by Cross Fertilization ; 
which process is explained in a clear and compre- 

_ hensive manner, - - - - . - 
Fepruary.—An attempt to prepare the young gardener 
for the timely performance of his work in the or- 
chard and fruit garden, in a judicious manner, by 
directing his attention to such business as can be 
done in unfavourable weather, that he may be en- 


abled to give prompt attention to other important 


business before the rise of the sap, and thus prevent 
much anxiety and labour, - - ° - - 
Marcu.—Directions for pruning Grape Vines, and Ap- 
ple, Cherry, Pear, and Quince Trees; for culti- 
vating Cranberries, Currants, Gooseberries, Rasp- 
berries, &c.; for preparing the ground for the 
reception of all kinds of fruit trees as soon as the 
weather becomes favourable ; for supporting newly 


124 
126 


131 


132 
135 


136 


138 
140 


143 


147 


planted trees by means of stakes, &c. - . - 149 


CONTENTS. 


Aprit.—Attention is directed to the pruning of fruit 
trees, including Apricot, Almond, Fig, Mulberry, 
Nectarine, Peach, Plum, &c.; also, to the cultiva- 
tion and propagation of trees, shrubs, and vines, by 
cuttings, layers, grafting, and other methods, - 


May.—The gardener is reminded of the importance ot 
finishing the work that was left undone last month 
without further delay; and of attending to the de- 
struction of insects while in a torpid state, and the 
preservation of the Gooseberry and other fruits 
from mildew. By cultivating Raspberries and 
Strawberries as directed in April and June, such 
fruits may be produced at alate season, - - 


June.—The business of this month in the fruit garden 
consists of summer pruning, clearing the trees and 
vines of dead leaves and insects, and of protecting 
and cultivating early fruit to promote its ripening 
én full perfection, - - - - - - 


Juty.—Remedies for the protection of fruit from birds 
and ants, and for preserving Grape Vines from 
mildew. Judicious summer pruning, and atten- 
tion to Figs, Vines, &c., recommended, - is 


Aucust .—As insects are engendered in vast quantities 
by the heat of our summers, the attention of gar- 
deners is directed to the use of bitter and acrid 
substances, which being made into a compost, is 
calculated to improve the land, as well as to destroy 
insects, - - - - - - - - 


SepTremBer.—The subject treated of under this month 
relates chiefly to the rejection of various fruits, by 
many cultivators, and to the propensity of some 
persons to neglect old inmates of the garden for 
the sake of trying other varieties, merely because 
they are new, - - aul) Oped MOS): 


Page. 


151 


153 


155 


156 


158 


160 


vi CONTENYS. 


Ocroser.—It is suggested that attention be paid to the 
_ careful gathering of fruit, while in a perfect state; 
also to the preservation of Grapes, &c. Directions 

for planting the pits of Cherry, Peach, Plum, &ce., 

and the kernels of Apple, Pear, and Quince; also 

for preparing the ground for the reception of all 
kinds of hardy fruit trees on the decline of the sap, 
Novemser.—As winter is fast approaching, it is recom- 
mended to protect tender vines, trees, shrubs, and 
plants, including Raspberry, Fig, Strawberry 
Plants, &c.; and to plant hardy fruit trees while 

the land is susceptible of being tilled, - - - 
Decemper.—At all favourable opportunities during this 
month the gardener is directed to prune hardy fruit 
trecs, to scrape off all the moss and canker, and to 
wash the stems and branches with a liquid pre- 
pared according to a recipe given, - 2 = 

An Appress TO THE PEoPLE or THE UNITED STATES 
on the subject of an alleged discovery on Terra- 
Culture, submitted to the attention of the 25th and 
26th Congress, - - - - - - - 

A summary view of estimates, furnished with a view to 
aid the Seedsman and Gardener in making out a 

bill of seed, for the purpose of planting any given 
quantity of ground, under the regulations suggested 

in the vegetable department of the Young Gar- 
deners Assistant, . - - - . : 


162 


163 


164 


165 


170 


OBSERVATIONS 


ON THE 


FRUIT GARDEN AND ORCHARD. 


In the preliminary observations on the subjects already 
treated of, 1 am aware that it may appear to some that I 
have not sufficiently urged the importance of a judicious 
selection of situation, exposure, aspect, soil, &c. My object 
in not insisting on a strict attention to these important points 
was, because I know that, though good land is abundant in 
this extensive country, it is impossible for every one to choose 
for himself; and rather than any disadvantages in these 
respects should discourage proprietors of land from attempt- 
ing to raise garden products, so necessary to the comfort and 
convenience of every family, I have endeavoured to show 
them how to use to advantage whatever land may surround 
their places of abode. As, however, some have a choice, 
it may be necessary to offer some farther remarks on the 
subject. 

The situation of an Orchard or Fruit Garden should be 
one that has the advantage of a free circulation of air, and 
is exposed to the south, with a slight inclination to the east 
and southwest. When the situation is low and close, the 
trees are very liable to become mossy, which always injures 
them, by closing up the pores of the wood ; they are also 
more liable to be affected by blight. Although having an 
orchard closely perit up by trees, &c., is injurious, neverthe- 
less a screen of forest trees, at such a distance from the fruit 
trees as that the latter will not be shaded by them, is of very 
great service in protecting the trees in spring from severe 
cold winds. 7 


8 OBSERVATIONS ON THE 


A good strong loamy soil, not too retentive of moisture, 
to the depth of thirty inches, or three feet, is most suitable 
for an orchard. Great attention must be paid to the sub- 
stratum, as the ground must be well drained; for if the top 
soil be ever so good, and the bottom wet, it is very rarely 
the case that the trees prosper many years; they soon begin 
to be diseased and go to decay. As it is so indispensably 
necessary to the success of fruit trees that the bottom should 
be dry, if it is not naturally so, it must be made so by judi- 
cious draining. 

When it is necessary to make the bottom dry by draining, 
it must be done some time before the trees are planted. In 
performing this work, the ground must be trenched, and 
when the trench is open, stone, or brick-bats, &c., must be 
laid over the bottom to the thickness of six inches, a little 
coal ashes, or small gravel, must be sprinkled over the top 
of the stones, &c., and then ‘the surface gently rolled. 
Drains may also be made in different directions, so that any 
excess of moisture can be taken entirely away from the 
ground. 

It is well known to most cultivators, that exposure of soils 
to the atmosphere greatly improves them, as is experienced 
by ridging and trenching. Where the soil is stiff and stub- 
born, small gravel, sand, coal ashes, lime, light animal and 
vegetable manure, and other light composts, are very appro- 
ptiate substances to be applied, and will, if carefully managed 
and ‘well worked into the ground, soon bring it into a proper 
condition for most purposes. 

Previous to laying out an orchard or fruit garden, the soil 
should be manured and pulverized toa great depth. It 
should be made sweet, that the nutriment which the roots 
receive may be wholesome; free, that they may be at full 
liberty to range in quest of it; and rich, that there may be 
no defect in food. 

' Tf orchards are made from meadows or pasture lands, the 
ground should be improved as much as possible by manur- 


GREHARD AND FRUIT GARDEN. % 


ing, trenching, ploughing, &c. If this is not done to its full 
extent, it should be done in strips of at least six feet in width 
along where the fruit trees are to be planted, and at the time 
of planting let the holes be dug somewhat larger than is 
sufficient to admit the roots in their natural position, and of 
sufficient depth to allow of a foot of rich and well-pulverized 
mould to be thrown in before the trees are planted. 

In transplanting trees, they should not be placed more than 
an inch or two deeper than they were in the nursery bed, and 
the earth intended for filling in should be enriched and well 
pulverized by mixing in some good old manure; and if any 
leaves, decayed brush, rotten wood, potato tops, or other 
refuse of a farm, are attainable, let such be used around the 
trees in filling, taking care that the best pulverized mould is 
admitted among the fine roots. The trees in planting should 
be kept at ease, and several times shaken, so as to cause an 
equal distribution of the finer particles of earth to be con- 
nected with the small fibres of the roots; and when com- 
pletely levelied, let the ground be well trodden down and 
moderately watered, which should be repeated occasionally 
after spring planting, if the weather should prove dry. 

As some difference of opinion exists among practical men 
as to the best time for planting fruit trees, the following 
extract from Mr. Prince’s Treatise on Horticulture is sub- 
mitted : 


“Seasons FoR TRANSPLANTING. Spring is the season 
when we find the most pleasure in making our rural improve- 
ments, and from this circumstance, probably, it has become 
the general season for planting trees; but experience has 
proved autumn planting to be the most successful, especially 
in those parts of the United States which are subject to 
droughts, as trees planted in autumn suffer little or none 
from drought, when those set out in spring often perish in 
consequence of it. Notwithstanding, with regard to those 
fruits that have been originally brought from warmer cli- 


10 OBSERVATIONS ON THE 


mates, such as the Peach, Apricot, Nectarine, and Almond, 
which are natives of Persia, Armenia, &c., it is necessary 
for us to consult the operations of climate also; and, from 
a consideration of those attendant circumstances, I have 
come to the following conclusions: In localities south of 
New-York, autumn planting is preferable only for the Apple, 
Pear, Plum, Cherry, Quince, and all other trees of northern 
latitude; whereas, the spring is to be preferred for the 
Peach, Apricot, Nectarine, and Almond, which, for the 
reasons before stated, might, during severe winters, suffer 
fiom the intensity of the frosts. Still I do not mean to 
assert, that trees of those kinds are certain to be injured by 
the winter, as in very many seasons they are not in the least 
affected ; still they are exposed to vicissitudes which may or 
may not occur. Many gentlemen, however, of excellent 
judgment, make their plantations in the autumn, which only 
serves to prove, that even in the most intelligent minds a 
diversity of opinion exists. 

‘“ TREES, ETC., ON THEIR ARRIVAL AT THE Puace oF DEs- 
TINATION. As soon as the trees arrive at the place where 
they are to be planted, let a trench be dug in cultivated 
ground, the bundles unpacked, the roots well wetted, and 
immediately covered with earth in the trench, observing to 
make the earth fine that is spread over them, so as not to 
leave vacancies for the admission of air to dry the roots, it 
having been found by experience that the thriftiness of trees 
the first year after transplanting, depends much on the fine 
fibres of the roots being kept moist, and not suffered to dry 
from the time they are taken up until they are replanted ; 
their increase, therefore, must depend principally on the 
subsequent management on their arrival at the place of des- 
tination; for if, when the bundles are unpacked, the trees 
are carelessly exposed to drying winds, the young fibres of 
the roots must perish, and the trees, if they live at all, can- 
not thrive the first season, as they can receive little or no 
nourishment until these fibres are replaced. 


ORCHARD AND FRUIT GARDEN. il 


To causE THE TREES To TuriveE. The ground where 
they are planted must be kept cultivated; young trees will 
not thrive if the grass be permitted to form a sod around 
them; and if it should be necessary to plant them in grass 
grounds, care must be taken to keep the earth mellow and 
free from grass for three or four feet distant around them, 
and every autumn some well-rotted manure should be dug 
in around each tree, and every spring the bodies of the 
Apple, Pear, Plum, and Cherry trees, and others that it is 
particularly desirable to promote the growth of, should be 
brushed over with common soft soap, undiluted with water ; 
this treatment will give a thriftiness to the trees surpassing 
the expectation of any one who has not witnessed its effect. 
Should the first season after transplanting prove dry, regular 
watering will be necessary, as from neglect of proper atten- 
tion in this respect, many lose a large portion of their trees 
during a drought,’’* 


Such kinds of fruit trees treated on in this work, as may 
require any other than good ordinary soil, may be supplied, 


* The following letter was received by the Author while he was pre- 
paring the copy for the ninth edition of this work : 

“In reading your very useful and entertaining work on. Gardening, 
Planting Trees, and otherwise, I need not say, to me, it contained much 
that was new, original, and very useful ; yet, complete as is your admirable 
work, I found not therein one circumstance connected with replanting 
trees, of vital importance to be observed, particularly with those trees 
which have attained several years’ growth, say trees from fifteen to. twenty 
feet high, and from three to five inches diameter. Some seven or eight feet 
above the root, that is to say, at the time of digging up the tree, a mark 
should be made on the north or south side of the tree; and on replanting 
the same, it should be set into the ground as nearly as possible in the same 
position to the sun (north or south) as it occupied before taken up, other- 
wise the tree will not be so thrifty ; if its sides are changed, it not unfre- 
quently appears sickly, and ultimately dies. Over twenty years’ experi- 
ence in replanting some thousands of hard and soft Maple, Elm, and 
others, enables me to speak positively on this precaution. Whenever the 
community calls for another edition of your work, in that part relating to 
Replanting Trees, if you deem the above suitable for insertion therein, it 
might assist many who have not this knowledge, and oblige, 

‘Yours with esteem, Joun Crowsgs, ©. HE.” 


12 ORCHARD AND FRUIT GARDEN. 


py judicious management ; and if a proper attention be paid 
to the situation and aspect in arranging a fruit garden, each 
kind may be so accommodated as to promote its fruits’ ripen- 
ing earlier or later than the ordinary season, by varying the 
aspect; but Grape Vines, or other tender fruits, should not 
be planted where the sun’s influence does not fully operate. 

Where there is a great extent of close fencing or wall, it 
is advisable to plant trees of the same kind against different 
aspects. Such as one or two May Duke Cherries against a 
southern aspect, which will ripen earliest ; next, against either 
an eastern or western ; and lastly, against a northern aspect ; 
by observing this method with Dwarf Cherries, Plums, 
Gooseberries, Currants, &c., the fruit will ripen in succes- 
sion, and thus a supply is considerably lengthened. The early 
blooming fruit trees will sometimes need protection in warm 
aspects; for which arrangements may be made by keeping 
awning, matting, netting, &c., at hand, to shelter them with 
in threatening weather, or to screen them from the intense 
heat of the sun after a frosty night; this, with a sprinkling 
of water, as the air gets warm, will often prevent any serious 
consequences from slight frost. 

Those who have various soils, should suit them to the dif- 
ferent kinds of fruit. Apples and Pears require a strong 
loam, but the Pear rather the lightest. Apricots, Cherries, 
Peaches, Plums, and Nectarines, a good deal lighter than the 
Apple and Pear. Such fruits as may require peat, bog, or 
any other extraordinary kinds of earth, will be noticed as 
we proceed. 


OBSERVATIONS ON INSECTS, 


AND 


DISEASES TO WHICH FRUIT TREES ARE LIABLE. 


Mucu may be written relative to the various diseases to 
which fruit trees are liable, and also to the prevention and 
destruction of the various kinds of reptiles and insects, which 
very frequently deprive us of the first fruits of our garden. 
The preventive operations are those of the best culture. 
Autumn ploughing, by exposing worms, grubs, the larve of 
bugs, beetles, &c., to the intense frost of our winters, and 
the moderate use of salt, lime, ashes, &c., are beneficial. 
Insects may be annoyed, and sometimes their complete 
destruction effected, by the use of soapsuds, lye, tar, turpen- 
tine, sulphur, pepper, soot, decoction of elder, walnut leaves, 
tobacco, and other bitter and acrid substances; but perhaps 
the most effectual way of keeping some of the most perni- 
cious kinds of insects under, is to gather up such fruit as 
may fall from the trees, before the insects have an opportu- 
nity of escaping into the earth, or to other places of shelter 

Where trees are planted in a bad soil, or unfavourable 
situations, they often become diseased; when this happens, 
the best remedy is good pruning, and keeping the trees 
clean by a free use of soap and water. If that will not do, 
they may be headed down, or removed to a better situation. 
Barrenness and disease are generally produced by the bad 
qualities of tne earth and air, by a want of water, or by the 
inroads of insects. These incidents generally show them- 
selves in the early part of the year. Leaves and shoots of 
any colour but the natural green; curled and ragged leaves; 


14 OBSERVATIONS ON INSECTS, 


branches in a decaying state ; shoots growing from the roots, 
instead of from the stem or trunk; the stem diseased in its 
bark, the gum oozing from various parts thereof, are all 
proofs of the existence of disease. The Peach tree is sub- 
ject to a disease called the yellows; and the discoloured 
leaves and feeble branches are often ascribed to the worms 
which so frequently attack the root; where these are found, 
they may be removed by a knife or chisel; but if it should 
appear that the tree is diseased, it should be removed, to 
prevent other trees from being infected. The Pear, and 
also the Quince, and sometimes other trees, are subject to 
the fire blight; this malady may be completely checked on 
its first appearance, by cutting off and immediately burning 
the injured branches. Generally speaking, careful pruning, 
cleaning the bark all over with a brush, applying soap or 
tobacco water to the leaves, and occasionally putting goed 
earth and good manure to the roots, will remedy most dis- 
eases in fruit trees; removing them from a bad to a better 
soil will, of course, effect this, where it proceeds from a 
poorness of land; for the old adage, ‘‘ Remove the cause, 
and the effect will cease,” will be here exemplified. To 
cure the oozing of the gum, nothing more is necessary than 
to cut away the diseased parts of the bark; and by thus 
assisting nature in casting out the excrementitious, or nox- 
ious juices, a complete cure may be effected. 

When a tree is affected by mildew, let it be immediately 
sprinkled with soapsuds, and then be dusted over with sul- 
phur and tobacco dust, or snuff; at the same time, dig 
around the tree, and examine the soil and subsoil; if it be 
wet and cankery, it should be taken away, and replaced with 
good healthy soil, and the ground drained; if, on the con- 
trary, the ground be dry, give it a plentiful watering; the 
same remedy may serve as a preventive of the extension of 
blight, if applied in time. When any canker is observed, 
the part affected must, at the time of pruning, be cut clean 
out, and the part thus dressed be pared, so that no water 


AND DISEASES OF FRUIT TREES. 15 


can lodge in the wound; when this is done, let a quantity 
of soot be mixed with water, and a little train oil well worked 
among it, but so that the mixture finally remains stiff; this 
may be plastered over all the wounds that have been pruned. 
The application of this mixture keeps out the wet from the 
wounds, where it would be likely to lodge, and both the 
soot and oil promote vegetation. When trees are cankery 
from having a bad subsoil, it is in vain to apply any remedy 
till the ground is properly drained, some fresh soil mixed 
with the natural soil, and the tree replanted. When trees 
are known to be so situated as to be particularly liable to the 
attacks of insects or disease, they should be attended to at 
the time of winter or early spring pruning, in order to de- 
stroy the insects in their larve state. 

The following compositions have been known to protect 
fruit trees from the attacks of numerous insects, by being 
used as a wash to the trees immediately after pruning. The 
constitution of some trees will bear a much stronger mixture 
of ingredients than others ; but the proportions, as hereafter 
described, will not be injurious to any, but will be effectual 
in the destruction of the larvee of insects. 

For Apricot, Nectarine, and Peach Trees. To eight gal- 
lons of water add one pound of soft soap, two pounds of 
common sulphur, and half an ounce of black pepper. 

~ or Apple, Cherry, Pear, and Plum Trees. To four gallons 

cf water add one pound of soft soap, two pounds of com- 
mon sulphur, two ounces of tobacco, and one ounce of black 
pepper. 

For Figs and Vines. To four gallons of water add half 
a pound of soft soap, one pound of sulphur, and & quarter 
of an ounce of black pepper. 

All these ingredients must be boiled together for twenty 
minutes at least, and when in a lukewarm state, applied to 
the bark of the trees with a suitable brush.* 

* For the destruction of the Aphis which frequently attacks the Apple, 


as well as other fruit trees, while young, an application of diluted whale- 
oil soap to the leaves and branches has been found very efficacious. 


{6 OBSERVATIONS ON INSECTS, 


The most destructive enemy to our fruit is the Curculio; 
this insect passes the winter in the earth in a chrysalis state, 
and if suffered to remain unmolested by the gardener, will 
be ready to commence its attacks at about the time the blos- 
soms appear on our fruit trees. The eggs are deposited in 
the Apple, Pear, and also all stone fruit, at a very early stage 
of their growth; these eggs soon hatch, and small maggots 
are produced, which exist in the fruit, causing it to drop off 
prematurely, with the little enemy within. If this fruit be 
gathered up, or immediately devoured by hogs, geese, or 
other animals, a check may be put to their ravages in suc-. 
ceeding years; but if suffered to remain on the ground, they 
will supply food to myriads of their destructive race, which 
may not be so easily extirpated. 

The canker-worm is another enemy to our fruits, for the 
destruction of which many experiments have been tried. 
Some apply bandages round the body of the tree, smeared 
over with tar or ointment, to annoy or entrap the females 
in their ascent to the tree; but as these tormentors are fre- 
quently on the move from November to the end of June, 
this must be a very tedious as well as uncertain process. As 
this insect is supposed to exist within four feet of the trunk 
of the tree, and not more than three or four inches from the 
surface of the earth, good culture, and a moderate use of 
lime, ashes, or any other pernicious ingredient, is the most 
hkely way to destroy them. 

The bark-louse is another pernicious insect; they resem- 
ble blisters, and are so near the colour of the bark as to be 
imperceptible; they often prove fatal to the Apple tree, by 
preventing the circulation of the sap. These insects may be 
conquered by washing the trees with soapsuds, tobacco 
water, lime water, or brine, or a wash may be made of soapy 
water, salt, and lime, thickened to the consistency of cream or 
paint, with sifted sand or clay, which may be applied with 
a brush to tlie trunk and limbs of the trees; this should be 
done at the latter end of May, or early in June, and the 
eracks in the bark should be completely covered. 


AND DISEASES OF FRUIT TREES. 17 


The Apple-tree borer is said to deposit its eggs beneath 
the surface of the soil, and the worms are often to be found 
in the spring of the year, by digging round the tree, and 
clearing away the earth to the roots, and may be taken out 
with a knife or gouge, and destroyed. After the worms are 
removed the wounds should be covered over with grafting 
clay and wood ashes mixed, and the earth then returned to 
the roots of the tree. Some use bricklayers’ mortar early 
in the spring, around the base of the tree, so as to cover the 
part where the deposit is made, and prevent their attacks. 

Although our limits will not admit of a farther description 
of the various sorts of insects which injure our gardens, and 
frequently destroy the fruit of our labour, I cannot forbear 
directing the attention of our citizens to the importance of 
saving all kinds of ashes. If all agriculturists and horticul- 
turists were to offer an inducement to the inhabitants of 
large cities, to save their ashes in a dry state, they would be 
supplied not only with a valuable manure, but an antidote 
for many kinds of insects; and our citizens would be at less 
risk from fire, by having a brick vault on their premises for 
safely keeping them. In England, a private dwelling is not 
considered complete without an ash-vault; and a good farmer 
would dispense with his barn, rather than be destitute of an 
ash-house. I have known farmers to supply the cottagers 
with as much peat as they could burn, on condition of their 
saving them the ashes; and there are some that will keep 
men under pay throughout the year, burning peat for the 
same purpose; and any thing that has passed the fire is so 
valuable, that a chimney-sweep will frequently clean chim- 
neys for the sake of the soot, which is conveyed miles into 
the country, and sold at a price sufficient to reward the col- 
lectors, besides paying all expenses; even the house-keep- 
ers’ ashes. in cities is a marketable article at all times, bring- 
ing from ten. to twenty-five cents per bushel, when kept dry 
and clean, and a guinea a load was formerly the common 


price in the villages of Berkshire and Hampshire. 
O* 


18 OBSERVATIONS ON INSECTS, 


While on this subject, I would urge the importance of a 
spring dressing of ashes. If cultivators were to prepare 
turfs from tanners’ bark, peat-earth, coal dust mixed with 
clay, cow dung, &c., and get them dried in the summer 
season, these, by being preserved through the winter, may 
be burned around fruit orchards, while the trees are in blos- 
som, and if the fires are properly managed, a smoke may be 
kept up by heaping on damp litter every night; this will 
prove pernicious to such insects as may reside in the trees, 
and the ashes being spread on the ground, will serve as a 
means of destruction to others. An orchard thus managed 
every year, will need no other manure. The smoking should ’ 
be effected first on one side of the plantation, and afterward 
on the other, or heaps may be prepared in different parts of 
the orchard, and fire applied according as the wind may 
serve to carry the smoke where it is most necessary. I 
know a gardener in the neighbourhood of New-York, who 
saved his Plums and Nectarines by burning salt hay, after 
its having been used as a covering for his Spinach; and I 
have no hesitation in recommending it as an excelient reme- 
dy for securing fruit trees from insects, especially if some 
coarse tobacco could be procured to add to it. The damper 
the materials are, in moderation, the more smoke they will 
create ; and if a little tar, pitch, sulphur, or other pernicious 
combustible be sprinked among them, it will be beneficial. 
This subject appears to me of the utmost consequence to 
the farmer, as well as to the community at large; I, there- 
fore, cannot forbear offering some farther observations. 

It must be acknowedged that, although this country con- 
tains an abundance of wood, coal, and peat, as well as 
almost every other description of fuel, yet the poor of our 
large cities, in general, suffer greatly from cold; and if all 
the tales of wo could be sounded in the ears of a sympa- 
thizing community during our severe winters, I am persuaded 
they would arouse them to the consideration of a remedy. 
It is an acknowledged fact that the poor of Europe are 


AND DISEASES OF FRUIT TREES. : 1S 


cheaper and better supplied with fuel than those of this 
country. This arises, in a great measure, from the circum- 
stance of ashes being held in high estimation by agricultur- 
ists ; they are consequently a saleable article in their large 
towns and cities, at a price equal, in some instances, to half 
the cost of a winter’s fuel. 

Now I would ask, how is it that ashes are not as valuable 
to the farmers here as they are in Hurope? ‘The extreme 
heat of the summer must certainly engender insects in equal 
if not greater proportions; and as respects manure, it must 
be scarcer in some parts of this extensive country than it 
is in the densely peopled countries of Hurope. Perhaps 
some may answer, that ashes are already used by our culti- 
vators to a considerable extent; but I would remind, such, 
that from the circumstance of their being mixed up with 
other manures, and exposed to all sorts of weather, (as in 
our city,) they lose their virtue, so that a load may not be 
worth more than a bushel would be, if kept dry and clean. 

The farmers of Europe consider peat ashes of more value 
than any others, and I am persuaded that, could they be 
fairly tested by some of our best cultivators, great good would 
result to the community. If the farmers in England can 
afford to keep men under pay, perpetually burning peat for 
the sake of the ashes, it is natural to suppose that the poor 
of our community may be placed in easier circumstances as 
respects the article of fuel. Thousands of acres of land 
are to be found in the States of New-York and New-Jersey, 
and within a few miles of this city, which abound with peat 
earth; and the owners of such have already begun to ex- 
plore their treasures of this description. Good peat is now 
to be had in the city at the low price of eight cents per 
bushel, or three dollars per chaldron. It burns well in all 
sorts of stoves and grates, whether made for wood or coal, 
and also on the hearth; and if the ashes are not used to any 
better purpose than other ashes have hitherto been, it is the 
cheapest fuel known. I am persuaded that this subject is 


20 OBSERVATIONS, ETC. 


worthy of serious consideration, and if the editors of the 
different papers would arouse the public attention, so as to 
direct some of our most active citizens to a consideration of 
this subject, incalculable good would result to the commu- 
nity at large. 

If the public*authorities of our cities, and all those who 
distribute fuel among the poor, gratis, would give them peat 
instead of wood, it would be much cheaper, and would 
answer every purpose to the consumers. ‘Twelve bushels 
might be given in the first winter month to each of the ap- 
plicants, instead of wood, with a strict injunction to save 
their ashes in a dry state, in order to their being taken in 
exchange for a future supply of peat. It could be easily 
ascertained how much ashes twelve bushels of peat would 
make; and if a strict attention be paid to the conditions of 
exchange, it would soon be discovered which of the appli- 
cants was the most entitled to the distributor’s bounty. The 
same sheds which it would be necessary to provide for hous- 
ing the peat, could be used as a deposit for the ashes. If 
such sheds be conveniently constructed to hold each a mode- 
rate quantity, the first which is emptied of peat may be filled 
with the first ashes that are returned in exchange for a future 
supply of fuel, and they could all be used for the same pur- 
pose as they become empty. These ashes, when fairly tested, 
may become a merchantable article as in Europe; and it is 
very probable that farmers may be induced to take them in 
exchange for future supplies of peat; they could, however, 
be conveyed into the country at a trifling expense, and 
would, no doubt, meet with a ready sale. 


21 


OBSERVATIONS 


ON 


TRAINING AND PRUNING FRUIT TREES AND VINES. 


In training and pruning fruit trees and vines, particulat 
attention is required. To supply a tree with a sufficiency 
of vegetable juices, there must necessarily be living bark 
and wood in an uninterrupted succession from the root to 
the extremities of the branches; pruning, therefore, is use- 
ful to remedy any defect, as well as to take off superfluous 
wood, and prevent unnecessary waste of the sap. Pruning 
may be performed at different seasons of the year, according 
to the kinds of fruit, which will be shown under each head, 
as we proceed. 

In the spring or summer pruning, be careful not to destroy 
the germs of future fruits, but merely remove all unservice- 
able sprigs. Inthe winter season, make your selection from 
the wood shoots of the preceding year; keep those which 
appear the most healthy, and cut away those which seem 
redundant.. Beginners had better prefer the spring, as the 
buds will then be a guide for them to go by; but this busi- 
ness must not be delayed too late in the season, as some 
kinds of trees and vines are apt to bleed from being pruned 
untimely. When the sap rises in Grape Vines, &c., before 
the wound is healed, bleeding ensues, and it is not easily 
stopped. When this happens, sear the place, and cover it 
with meited wax, or with warm pitch spread upon a piece 
of bladder; or peel off the outside bark to some distance 
from the place, and then press into the pores of the wood, 
a composition of pounded chalk and tar, mixed to the con- 
“-gistence of putty. Vines will bleed in autumn as well as in 


(22 uN TRAINING AND PRUNING. 


spring, though not so copiously. The best preventive is 
timely or early pruning in the spring, and not pruning until 
the wood is thoroughly ripe in autumn. 

With respect to the manner in which vines, and some 
particular kinds of trees, should be trained, opinions are at 
variance. Some advise training the shoots in a straight and | 
direct manner, others in a horizontal manner, and othe1s 
again in a serpentine form, &c. If vines be trained on low 
walls or trellises, the horizontal or zigzag manner of training 
may be adopted. Horizontal training is that in which from 
a main stem, lateral branches are led out horizontally on 
each side. 

It has been remarked, that in order to be a good trainer 
of vines, a man must have some forethought, and be capable 
of making his selection, as the plants shoot. He must pre- 
determine how he shall prune, and where he shall cut at the 
end of the season; and so, as it were, fashion the plants to 
his mind. He has this more effectually in his power, with 
respect to the vine, than any other fruit tree, on account of 
its rapid growth and docility. | 

In pruning vines, cut generally two inches above the bud. 
Some cut nearer, even as near as half an inch, which is apt 
to weaken tle shoot of next season, and sometimes to pre- 
vent its vegetating at all, the buds being very susceptible of © 
injury, on account of the soft and spongy nature of the wood. 
In cutting out old wood, be careful to cut in a sloping direc- 
“tion, and to smooth the edges of the wood, in order to pre- 
vent its being injured by moisture. The pruning being 
finished, let the loose, shreddy, outward rind on the old wood 
be carefully peeled off, observing not to injure the sound 
bark, and clear the trellis of branches, leaves, tendrils, &c, 
Let the shoots and branches afterward be regularly laid in, 
at the distance above specified, particularly the young shoots 
that are expected to bear next season. As to others, it is 
not so material how near the young shoots be placed to the 
old, even though they sometimes cross them. Choose 


- ON TRAINING AND PRUNING. 23 


strauds uf fresh matting, or pack thread, to tie with; and 
observe to leave sufficient room for the swelling of the shoots 
and branches next season. 
By attending to the proper training of fruit trees, every 
advantage is promoted, and by a judicious management in 
other respects, wood may not only be obtained, but preserved 
in every part of the tree, so that it will bear down to the 
very bole, which will evidently be greatly to the credit of 
the gardener, the benefit of the proprietor, and equally con- 
ducive to the beauty and welfare of the tree. While trees 
are young, it is necessary to lay a good foundation for a sup- 
ply of bearing wood in future years, for when this is neg- 
lected, and they become naked, it is sometime before a sup- 
ply can be recovered. In shortening a branch, always take 
care to cut in a direction a little sloping, and the middle of 
all standard trees should be kept as open as possible. It is 
requisite to have a very sharp knife, that the cut may not be 
ragged, but clean, and in the operation be careful that the 
knife does not slip, so that another branch be cut or damaged. 
The general pruning of fruit trees is indifferently per- 
formed by mariy persons at any time from autumn to spring, 
_ and it may be so done without any great injury to them, 
provided mild weather be chosen for the purpose, and the 
wood be well ripened. Although it may be advantageous 
to prune trees early in the winter, when the wood is well 
ripened, yet, when the wood is green and the buds have not 
arrived at a mature state, it is requisite in:such cases to defer 
‘pruning until spring, taking care, however, that it is perform- 
ed before the moving of the sap. The -necessity of this 
arises from the circumstance, that as the wood is not ripened 
in autumn, the sap is then in an active state, and will con- 
tinue so until the frost, &c., cause it to become stagnant ; 
and if the shoots were shortened while the sap was in mo- 
tion, the buds would be considerably injured, and the tree 
weakened; such unripe shoots are also more liable to suffer 
_ by the severity of winter, and when the pruning is deferred 


24 ON TRAINING AND PRUNING. 


until spring, all such parts as may have beeu affected by the 
weather, can be removed to the extent to which the damage 
has been sustained. As the pruning of such unripe wood 
in the autumn would be injurious, so it frequently is when 
it is done during winter, and the more so according to its 
severity ; because, whenever a cut is made on such green 
wood, the frost generdlly affects it, as the sap is not su 
dense, nor the wood so firm, as to be able to resist its intense- 
ness. 

Whatever method is adopted in training trees, care should 
be taken to keep the two sides as nearly equal as possible ; 
this may easily be done, whether they are trained in the fan 
or horizontal method. For espalier trees, the horizontal 
method has many advantages over any other; the small 
compass within which the trees are obliged to be kept, 
requires such a direction for the branches, in order to make 
them fruitful; and were very high trellises formed, so as to 
admit of the trees being trained in the fan method, such 
would be very objectionable, by reason of the shade they 
would cause, and the trees would also be deprived of the 
benefit of a warmer temperature, which those less elevated 
receive. 

As some young gardeners may not know what is meant 
by espaliers, it may be necessary to explain, that espaliers 
are hedges of fruit trees, which are trained up regularly to a 
frame or trellis of wood-work ; they produce large fruit plen- 
tifully, without taking up much room, and may be planted 
in the Kitchen Garden without much inconvenience to its 
other products. Tor espalier fruit trees in the open ground, 
a trellis is absolutely necessary, and may either be formed 
of common stakes or poles, or of regular joinery work, 
according to taste or fancy. 

The implements employed in pruning, and the manner. of 
using them, are matters of moment. If the operation is 
commenced when the tree is young, and judiciously followed 
up, a good knife, a small saw, a mallet, and a chisel fixed 


‘ON BUDDING, OR INOCULATING. 20 


on a six-foot handle, to trim the tops and extremities of the 
branches, are all the tools that are required. A large saw 
will be occasionally wanted; but an axe or hatchet should 
never be employed, as they fracture the wood, bruise and 
tear the bark, and disfigure the tree. 


—_—_—_— 


BUDDING AND GRAFTING FRUIT TREES. 


Budding and Grafting, Lindley observes, are operations 
that equally depend for their success upon the property that — 
buds possess of shooting roots downward, and stems up- 
ward; but in these practices, the roots strike between the 
bark and wood of the stock, instead of into the earth, and 
form new layers of wood, instead of subterranean fibres. 
The success of such practices, however, depends upon other 
causes than those which influence the growth of cuttings. 
It is necessary that an adhesion should take place between 
the scion and the stock, so that when the descending fibres 
of the buds shall have fixed themselves upon the wood of 
the stock, they may not be liable to subsequent separation. 
No one can have studied the economy cf the vegetable 
kingdom, without having remarked that there is a strong 
tendency to cohesion in bodies or parts that are placed in 
contact with each other. 


ee 


BUDDING, OR INOCULATING. 


To bud trees, let the following method be adopted: Pro- 
eure a knife which has a thin blade, and’a sharp ivory han- 
dle; the use of the blade is to prepare the buds, and the 
handle is used to raise the bark of the stocks, so that the 
buds can be easily inserted. Have some good strong bass 
in readiness, and then take some good thrifty sprigs from 
healthy trees of the sorts you intend to propagate. Wher 


26 ON BUDDING, OR INOCULATING. 


all is ready, make a cut in the bark of the stock transversely, 
and from the middle of this cut make another downward, 
at least two inches in length, so that the two cuts may be in 
che form of a T; then from one of your sprigs proceed with 
expedition to take off a bud; this is effected as follows: 
Insert the knife a little more than half an inch below the: 
bud or eye, force it into the wood, drawing it under the bud, 
anid cut the piece off across the shoot; then immediately. let 
that part of the wood which was cut off with the bud be 
separated from it, which may be readily done with the knife, 
by placing the point of it between the bark and wood at one 
end, and, holding the bark in one hand, pull off the woody 
part with the other, which will readily come from the bark, 
if the tree from which it was taken be in a vigorous con- © 
dition. Examine the bark, so as to be satisfied that the 
bud remains perfect; if there is no hole in it, let it be im- 
mediately inserted into the stock, which is done by raising 
with the handle of your knife the bark of the stock downward. - 
on each side from the cross cut, and thrusting the bud in be- 
tween the bark and the wood, applying it as close as possi - 
ble, As soon as the bud is put into its place, bind it securely 
with bass, beginning a little below the cut, and proceeding 
upward, till you are above the cross cut, taking care to miss 
the eye of the bud, just so that it may be seen through the 
bandage of the bass. About a week or ten days after the 
stocks have been budded, they should be examined, when 
such as have united will appear fresh and full, and those that 
have not taken will appear decayed; in the former case the ~ 
bandage may be left off, and in the latter case, the stock 
may be budded in another place, provided the first operation - 
was done in the month of July or early in August, as these are 
the two most preferable months for budding fruit trees in 
general. Budding is, however, often attended with success, 
if done early in September. " 
Scatitor Buppine is performed by cutting fiom a small 
stock a thin narrow scallop of wood, about an inch in length, 


‘OBSERVATIONS ON GRAFTING. ea 


and taking from a twig a thin scallop of wood of the same 
length; this is instantly applied, and fitted perfectly at top 
and bottom, and as nearly as possible on its sides, and firmly 
bound with wet bass matting. This may be performed in 
the spring, and if it fails, it may be done again in the month 
of July. The French practice this mode on Roses. 


GRAFTING. 


Grafting is the taking a shoot from one tree and inserting 
it into.another, in such a manner that both may unite closely, 
and become one tree. These shoots are called scions o1 
graits, and in the choice of them, and the mode of preparing 
some descriptions of stocks, the following hints will be 
useful : ie 

Those scions are best which are taken from the lateral or 
horizontal, rather than from the strong perpendicular shoots. 
The shoots of Apples, &c., should be taken from healthy 
trees late in autumn, or before the buds begin to swell in the 
spring, and buried half of their length in the ground, or in 
a cool and dry cellar; there to remain until the season of 
grafting. ‘ 

For some descriptions of trees, the stocks are headed 
down near to the ground. In nurseries, Apples intended 
for standards are generally grafted about nine inches high 
only, allowing them to grow up standard high, and forming 
their heads upon the second year’s shoots. In cider coun- 
tries, the stock is generally trained up standard high; and 
when grown sufficiently large for the purpose, it is grafte:t 
at the height at which it is intended the head of the tree 
shall be formed. As respects trees in general, directions 
will be found under their appropriate heads. 

The business of grafting is generally performed in March 
and April: there are various methods of grafting, but the 
following are those most generally practised : | 


o8 OBSERVATIONS ON GRAFTING. 


Crert Grarrinc. This mode of grafting is generally 
practised on stocks of from one to two inches in diameter, 
and may be performed in the following manner: Let the 
head of the stock be carefully sawed off at a part free from 
knots, and the top pared smooth; then with a thin knife 
split down the stock through the centre to the depth of about 
two inches, and insert a wedge to keep it open for the 
reception of the scion. The scion must be prepared in the 
form of a wedge, with an eye, if possible, in the upper part, 
and inserted carefully, so that the inner bark of the scion 
and of the stock may both exactly meet. Large stocks 
require two scions, one on each side, and sometimes four 
are inserted. When done, tie them firmly together with 
bass, and then cover the grafted part with well-prepared 
clay, in an oval form, and close it securely. 

Sipe Grarrine. This mode is sometimes practised on 
those parts of a tree where a limb is wanting. There are 
two ways in which it may be performed. 1st. The scion 
may be prepared in the same manner as for splice grafting, 
and the bark and wood on the side of the stock cut sloping ; 
the scion being then adjusted as carefully as possible, it must 
be bound on and covered with clay. 2d. The scion being 


cut sloping, a cross-cut is to be made in the side of the tree 


on the top of a perpendicular slit; the bark of a tree above 
the cross-cut must be pared down slanting to the wood, and 
the bark raised as in budding; the scion being then inserted, 
it must be bound fast, and covered with clay. 

Spiice, on Wuie Grarrine. This mode is often practised 
on small stocks, and it succeeds best when the scion and 
stock are of an equal size. The scion, which should consist 
of young wood of the former year’s growth, may be cut to 
the length of about four inches. This and the stock are 
each to be cut sloping, for an inch or more, and tongued. 
Ton gueing consists in cutting a slitin the middle of the slepe 
of the stock downward, and a corresponding slit in the scion 
upward ; both are now to be joined, so that one of the sides, 


OBSERVATIONS ON GRAFTING. 29 


if not both, shall perfectly coincide, and then securely bound 
with bass matting, and covered with grafting clay or compo- 
sition. As soon as the scion and stock are completely united, 
the bass string may be removed. 

SappLe Grartine. The celebrated Me. Knight practised 
this mode of grafting on very small stocks. The upper part 
of the stock is prepared in the form of a wedge, by two 
sloping cuts, one on each side. The scion is prepared by 
' slitting it upward, and paring out the middle part on each 
side to a point. When the stock and scion are of equal 
size, the adjustment may be made perfect; but if unequal, 
one side must exactly meet. The whole is secured by a 
string of bass matting, and covered with composition or 
clay; but the string must be removed as soon as a perfect 
union has taken place. 

Root Grarrine. This operation is often performed on 
Grape vines, just below the level of the surface, by the usual 
mode of cleft grafting. It is also performed on portions or 
pieces of root, where suitable stocks are scarce. 

GraFtinc By Approacu. The trees, or shrubs, to be 
grafted in this mode, must be growin g very near to those which 
are to furnish the grafts. The limbs or branches of each 
tree, which are thus to be united, must be pared with a long 
sloping cut of several inches, nearly to the centre; and the 
parts of each tree thus prepared are to be brought together, 
and finally secured by a bandage of matting, so that the 
bark shall meet as nearly as possible. The graft may then 
be covered with clay or composition; and when a complete 
union has taken place, the trees or shrubs may be separated 
with a sharp knife, by cutting off below the junction. 

It may be here observed that, as young grafted trees ix 
the nursery progress in growth, the lower side-limbs should 
be gradually shortened, but not suddenly close-pruned 
they are essential for a time to strengthen the trunks, anc. 
te the upright and perfect formation of the tree. 


3* 


30 FORSYIH’S COMPOSITION. 


DIRECTIONS FOR MAKING 
COMPOSITION, GRAFTING CLAY, ETC., 


FOR USE ON FRUIT TREES. 


The British Parliament gave Mr. Forsyth a valuable pre- 
mium for the following important directions for making a 
composition for curing diseases, defects, and injuries in all 
kinds of fruit and forest trees, and the method of Brepesiag 
the trees, and laying on the composition: 


Take one bushel of fresh cow-dung, half a bushel 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 sifted fine before they are ea: then work them 
well together with a spade, and afterward with a wooden 
beater, until the stuff is very smooth, like fine plaster used 
for ceilings of rooms. 

The composition being thus made, care must be taken to 
prepare the tree properly for its application, by cutting away 
all the dead, decayed, and injured part, till you come at 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 an’ 
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 the surface of the plaster till 
the whole is covered with it, letting it remain for half an 
hour to absorb the moisture ; then apply more powder, rub- 
bing it on gently with the hand, and repeating the applica- 
tion of the powder till the whole plaster becomes a dry, 
smooth surface. ' | 


" WASH FOR THE STEMS OF FRUIT TREES, ETC. 31 


If any of the comvosition be left for a future occasion, it 
should be kept in a tub or other vessel, and urine poured 
on it so as to cover the surface, otherwise the ‘atmosphere 
will greatly hurt the efficacy of the application. 

When lime rubbish of old buildings cannot be easily got, 
take pounded chalk or common lime, after having been 
slaked a month at least. 

As the growth of the trees will gradually effect the plas- 
ter, by raising up its edges next the bark, care should be 
taken, when that happens, to rub it over with the finger when 
occasion may require (which is best done when moistened 
by rain), that the plaster may be kept whole, to prevent the 
air and wet penetrating into the wound. 

As the best way of using the composition is found, by 
experience, to be in a liquid state, it must, therefore, be 
reduced to the consistence of a pretty thick paint, by mixing 
it up with a sufficient quantity of urine and soapsuds, and 
laid on with a painter’s brush. The powder of wood ashes 
and burned bones is to be applied as before directed, patting 
it down with the hand. 

_A Wasu For rue Srems or Frurr Trees. Take a peck of 
fresh cow-dung, half a peck of quick lime, half a pound of 
flour of sulphur, and a quarter of a pound of lampblack. Mix 
the whole together with as much urine and soapsuds in a 
boiling state as will form the ingredients into a thick paint. 

This composition may be applied to the stems of young 
standard trees when planted out in the orchard, to prevent 
their being injured by the depredations of reptiles and insects. 
A Wasu For Tae Stems anp Brancues or Frurr Trees. 
Take half a peck of quick lime, half a pound of flour of 
sulphur, and a quarter of a pound of lampblack. Mix the 
whole together with as much boiling water as will form the 
ingredients into a thick paint. This composition is recom- 
mended to be applied to the stems and limbs of Apple trees 
which are infested with the White Mealy Insect, having pre- 
viousl* removed the moss and loose bark by scraping them 


32 CHOICE OF FRUIT TREES IN THE NURSERY. 


off with a strong knife, or some other instrument adapted to 
the purpose. 

In using the composition, it will be most efficacious if 
applied in a warm state, or something more than blood heat. 

On young trees, strong vinegar will effectually destroy 
this insect, and I have for many years, in my own nursery, 
used it for this purpose; but this would be too expensive to 
be applied when the trees are large. 

A solution of potash to wash the stems of the trees early in 
the spring, before the buds expand, will effectually destroy 
them. 


To make Grartine Composition. ‘Take equal parts ot 
rosin and beeswax, and a little tallow; melt these together 
and mix them; then pour the composition into cold water, 
and as it hardens, take it out and work it up with the hands 
until it attains a due consistence. It may be spread on 
brown paper, which being cut into strips of suitable size, is 
quickly applied, and in cool weather may be warmed by the 
breath, so as to become adhesive. 

Grartine CLay may be made in the following manner: 
Take equal parts of fresh horse manure, free from litter, 
cow manure, and good stiff clay; add to this a portion of 
hair, and work it together in the same manner as masons 
mix their mortar. It should be well beaten and incorpo- 
rated several days before it is required to be used. 


ON THE CHOICE OF FRUIT TREES IN THE 
NURSERY. 


In the choice of fruit trees, all possible care and attention 
are necessary; for, to have trees that do not answer the 
expectations of the proprietor, is a great disappointment. 
As the young gardener may need such directions as are cal- 
culated to govern him in his choice, I shall endeavour tu 


CHOICE OF FRUIT TREES IN THE NURSERY. 33 


furnish them. Whatever species or varieties of fruit trees 
are wanted, choose those that are vigorous and straight, and 
of a healthy appearance. Whether they have been grafted 
or budded, be careful to select such as have been worked 
on young stocks. Grafts and buds inserted into old, crooked, 
stunted stocks, seldom succeed well. Trees that are healthy, 
have always a smooth, clean, shining bark; such as are 
mossy, or have a rough, wrinkled bark, or are the least 
affected by canker, should be rejected. Canker is discover- 
able in the young wood, and generally two or three inches 
above the graft or bud. If the tree be an Apricot, Nectar- 
ine, Peach, or Plum, and any gum appears on the lower 
part of it, do not fix upon that. Let the tree you select (if 
a dwarf) be worked about six inches from the ground, and 
only one graft or bud should be upon each stock, for when 
there are more, the tree cannot be brought to so handsome 
a form. 

In some of the following articles, it will be seen that 
several descriptions of trees may be transplanted with safety, 
even when far advanced in growth. When trees of four or 
five years’ growth, after having been headed down, that are 
healthy, and well furnished with fruit-bearing wood close up 
to the centre of the tree, can be obtained, they will do very 
well; but great care is requisite in taking up, removing, and 
planting such. Let the tree be taken up with as great a 
portion of the roots as possible, taking care not to bruise, 
split, or damage them; for want of attention to these points, 
trees often become diseased. Whenever (notwithstanding 
all due caution) any roots have been accidentally broken, 
split, or otherwise damaged in taking up the tree, let them 
be cut off; or if they cannot be well spared, let the damaged 
or bruised part be pared clean with a sharp knife, and a por- 
tion of the following composition be spread over the wound, 
in order to keep the wet from it, which would otherwise 
injure the tree: To equal parts of soft soap and tar, add a 
little beeswax; let them be boiled together, and when cold 


34 CHOICE OF FRUIT TREES IN THE NURSERY, 


they may be used. The necessity of pruning-in and dress- 
ing mangled roots is more particularly required in trees of 
the stone fruit, such as Apricots, Nectarines, Peaches, Plums, 
&c.; for without the application of some remedy, they gum 
at the roots, which defect, if not counteracted, very materi 
ally injures the upper part of the trees, which may become 
so affected as never to recover afterward ; therefore, great 
care should be taken not to occasion such injury; and when 
accidents happen, all due caution and application are neces- 
sary to promote a healthy and vigorous growth. 

A young tree, likely to do well, should have roots nearly 
corresponding to the branches; ag least, it should have one 
strong root in a similar proportion to the bole of the tree, 
with a proper distribution of branching fibres. Healthy 
roots are always smooth and clear; their colour varies a lit- 
tle according to the kind of tree, but the older the roots are, 
the darker the colour is. 

After the tree is taken up, be careful, in conveying it to 
the place where it is to be planted, that the roots are not 
chafed or rubbed. If trees are to be conveyed to a consid- 
erable distance, they should be well guarded by straw, or 
otherwise, in order to prevent injury. All damaged or bruised 
roots should be pruned as soon as the tree is taken up, but 
if it be necessary to prune away any sound, good roots, such 
pruning should be delayed until the time of planting. In 
pruning away roots, always let them be finished by a clear 
cut, and in a sloping direction; the slope should be toward 
the under stratum, so that the wet may not be allowed to 
lodge upon the part so cut. When trees are planted at an 
advanced season, in the spring of the year, it will be neces- 
sary to prune the tops; and if trees are removed that have 
been trained three or four years, and are not properly sup- 
plied with young wood, they must be cut down either wholly 
or partially, in order to obtain a sufficiency. In practising 
this upon Apricot and Nectarine trees, &c., always prune 
so as to have a leading shoot close below the cut, as it is 


CHOICE OF FRUIT TREES IN THE NURSERY, oa 


very rare they will push a shoot below, unless there be a 
lead. This attention is not so particularly required in the 
Pear, &c., as such will generally push forth shoots, although 
no leading ones are left; but in all kinds, the younger the 
wood is, the more certain are shoots to be produced. If a 
tree that has been under training for one or two years, 
should only have one good strong leading shoot, and two or 
three weaker ones which do not proceed from it, let the 
weak shoots be pruned clean away, and shorten the strong 
one, from which a handsome head may afterward be formed. 
For farther directions as respects pruning or planting fruit 
trees, &c., the reader is referred to the preceding articles on 
these subjects; and as respects any species of fruit in par- 
ticular, directions will be found under its distinct head. 

In order to assist the reader in making a judicious selection 
of fruit trees, I have furnished a short description of such 
species and varieties as are in great repute for every good 
quality. Previous to making this selection, I carefully 
perused ‘ Prince’s Pomvlogical Manual,’ ‘ Kenrick’s Ameri- 
can Orchardist,’ ‘ Lindley’s Guide to the Orchard and Fruit 
Garden,’ and ‘ Manning’s Descriptive Catalogue of Fruits ;’ 
beside these important guides, I had the select catalogues 
_of different nurserymen before me, and have chosen such 
only as have been most generally recommended. In doing 
this, | have had difficulties to contend with, of the nature of 
which, none but those who have duly considered the subject 
can form any idea. The facility with which seedling plants 
are raised, and the paternal fondness with which people are 
apt to regard their own seedlings, have occasioned hundreds 
of names to appear in the various catalogues, which tend 
not a little to swell the large and increasing list of fruits. 

In many instances, the English, French, Spanish, and 
other names, provisional, local, and barbarous, are given to 
the same variety; consequently, some fruits appear in the 
different catalogues under all the varied names; and the 
patience and labour necessarily requisite for ascertaining 


36 CHOICE OF FRUIT TREES IN THE NURSERY. 


which are really distinct varieties, and which are most worthy 
of cultivation, are correspondingly great. 

To exemplify : Suppose from a catalogue of Pears the fol- 
lowing names should be selected by a person wishing to plant 
as many varieties in his orchard, namely, Brown BeEurre, 
Beurre Gris, Beurre Rouge, Buerre Dore, Buerre d’ Anjou, 
Buerre d Or, Buerre @ Ambleuse, Buerre d? Amboise, Poire 
d’ Amboise, Isambert, Red Beurre, Golden Beurre, Beurre du 
Rot. Wuite Doyenne, Doyenne Blanc, Doyenne, Beurre 
Blane, Bonne-ante, Saint Michael, Carlisle, Citron de Septem- 
bre, Kaiserbirne, Poire a court quene, Poire de Limon, Valen- 
cia, Pore de Neige, Poire de Seigneur, Poire Monsieur, White 
Beurre. Here is a list of twenty-nine kinds, as the pur- 
chaser supposes, but when the trees produce their fruit, he 
finds, to his great disappointment and mortification, that he 


has culy two varieties, namely, the Brown Beurre and the 


White Doyenne. 
In making out the descriptive ne I have generally 


adopted the names given in the catalogues of the most cele- 
brated nurserymen, as a heading; and have caused the 
synonymes, or names by which the same variety is known, 
or has been called, to be printed in italics ; thus, my lists of 
about four hundred varieties of the various species of fruit, 
will embrace what has been deemed by some as different 
varieties, perhaps to the number of nearly two thousand. 


In preparing the following articles, the object has been 
to furnish information which would entertain, as well as 
instruct the reader. Besides the authorities quoted, I have 
gleaned from those inexhaustible treasures to horticulturists, 
Loudon’s Encyclopedia of Plants, and that of Gardening; 
but on account of the brevity necessarily observed through- 
out this work, it has been found impracticable to give many 
entire extracts; suffice it to say, that the historical facts are 
generally collected from these sources. 


APPLE. 37 


APPLE 
Pommirer. Pyrus malus. 


Tue Apple being so closely connected with our wants and 
enjoyments, is entitled to the first notice in the catalogue of 
yur fruits. The Apple Orchard is, in truth, the vineyard of 
our country ; and the delicious beverage that can be obtained 
from some of the varieties of this excellent fruit being cal- 
culated to cheer the invalid, as well as to strengthen the 
healthy, entitles it to high consideration. It is one of our 
oldest and best fruits, and has become completely naturalized 
to our soil; none can be brought to so high a degree of per 
fection with so little trouble; and of no other are there so. 
many excellent varieties in general cultivation, calculated 
for almost every soil, situation, and climate, which our coun- 
try affords. 

The Apple tree is supposed by some to attain a great age: 
Haller mentions some trees in Herefordshire, England, that 
were a thousand years old, and were still highly prolific; but 
Knight considers two hundred years as the ordinary duration 
of a healthy tree, grafted on a crab stock, and planted in a 
strong, tenacious soil. Speechly mentions a tree in an or- 
chard at Burtonjoice, near Nottingham, about sixty years 
old, with branches extending from seven to nine yards round 
the bole, which in some seasons produced upward of a hun- 
dred bushels of apples. , 

The Romans had only twenty-two varieties in Pliny’s 
time. There are upward of fifteen hundred now cultivated 
in the garden of the Horticultural Society of London, under 
name; the catalogue of the Linnean Botanic Garden at 
Flushing contains about four hundred; and one of our en- 
terprising horticulturists, Mr. William Coxe, of Burlington, 
New Jersey, enumerated one hundred and thirty-three kinds 
cultivated in the United States, some years ago. They are 
usually divided into dessert, baking, and eider fruits: the 


38 ' APPLE. 


first, highly flavoured; the second, such as fall, or become — 
mellow in baking or boiling; and the third, austere, and 
generally fruit of small size. Besides this division, Apples: 
are classed as pippins or seedlings, pearmains or somewhat 
pear-shaped fruits, rennets or queen-specked fruits, calviles . 
er white-skinned fruits, russets or brown fruits, and some are 
denominated burknots. 

The Apple may be propagated by layers, and many sorts 
by cuttings and budding, but the usual mode is by grafting 
on seedling stocks of two or three years growth, and for 
dwarfing, on stocks of the Quince or Paradise Apple. All 
the principal varieties are cultivated as standards in the 
orchard, aid should be planted from thirty to forty feet from 
each other, or from any other spreading trees, in order that 
the sun and air may have their due influence in maturing the 
fruit. 

Many of the dwarf kinds may be introduced into the ~ 
Kitchen Garden, and trained as espaliers, or dwarf standards. 
An Apple Orchard may be planted at any time after the 
trees are two years old from the graft; and as trees from 
young stocks will not come into full bearing until ten or 
twelve years old, they will bear removing with care at any 
time within that period. 

Old Apple trees may be grafted with superior varieties by 
being headed down to standard height: most commonly, in 
very old subjects, the branches only are cut within a foot or 
two of the trunk, and then grafted in the crown or cleft 
manner. In all the varieties of the common Apple, the 
mode of bearing is upon small terminal and lateral spurs, 
or short robust shoots, from half an inch to two inches long, 
which spring from the younger branches of two or more 
years’ growth, appearing at first at the extremity, and ex- 
tending gradually to the side: the same bearing branches 
and fruit spurs continue many years fruitful. 

Prunine.—As, from the mode of bearing, Apple trees do 
not admit of shortening the general bearers, it should only 


DESCRIPTIVE LIST OF APPLES. 3) 


be practised in extraordinary cases. If trees kave not the 
most desirable form when three or four years old, they should 
be judiciously pruned to promote regular spreading branches. 
In annual pruning, the main branches should not be cut, 
unless in cases of decay; but all superfluous cross branches 
and dead wood should be taken out, and the suckers eradi- 
cated. Espaliers require a summer and winter pruning. 


SELECT DESCRIPTIVE LIST OF APPLES. 


SUMMER FRUIT. 


AMERICAN SummeR PEARmAIN, Early Summer Pearmain. This ap- 
ple is of medium size and oblong form; its colour bright red on the sunny 
side, and on the opposite side yellow, streaked or blotched with red; the 
flesh is very juicy, tender, fine flavoured, and excellent. It ripens early in 
August, and is good either for the dessert or for cooking. Treea good 
‘bearer. 

Benont. Fruit of medium size, form round and regular; the flesh yel- 
low, high flavoured, and excellent; it ripens in July and August. ‘The 
tree bears well,’ says Mr. Manning, ‘“‘and should be found in every good 
collection.” 

Earzry Boven, Sweet Bough. The size of this fruit varies from me- 
dium to large; its colour pale yellow; its form oblong; its skin smooth; 
flesh tender, juicy, sweet, and excellent. Ripens early in August. | 

Earty Crorton, or Irish Peach Apple. An Irish apple, of the middle 
size and flattish shape; of an olive green colour, much ‘variegated with 
red; has a rich saccharine flavour ; is much esteemed for the dessert, and 
is excellent also as a sauce apple. Ripens in-August. The tree grows 
well, and is not apt to canker. 

Earry Harvest, Prince’s Yellow Harvest, Pomme dete, July Pippin. 
A very early apple, of medium size ; bright straw colour; flesh white and 
tender ; juice rich, lively, and very fine. The tree bears young, and makes 
a fine garden espalier; ripening its fruit in July and August. 

Earty RED Jungeatine, Red Margaret, Early Striped Juneating, 
Strawberry, Eve Apple of the Irish. Fruit below the middle size; skin 
greenish yellow, richly and closely streaked with deep red; flesh white, 
Juicy, breaking, sub-acid, very rich and agreeable. * Ripens early in August. 

PorTER. This variety, says Mr. Manning, originated on the farm of the 
Rev. Samuel Porter, of Sherburne, Massachusetts. The fruit is large, of 
obleng shape; the skin a bright yellow, with a red blush; the flesh fine, 
sprightly, and agreeable. Ripensin September and October. 

Rep AsTracan. This beautiful apple is of medium size, and roundish ; 
the skm is dark red, covered with thick bloom like a plum; the flesh is 
white, tender, and somewhat acid. At perfection early in August. 


40 DESCRIPTIVE LIST OF APPLES. 


Rep QuaRENDON, Devonshire Quarenden. Sack Apple. A much es- 
teemed Devonshire apple; of medium size; skin of a uniform deep rich 
crimscn., with numerous green dots intermixed; flesh of a brisk, pleasant, 
and peculiar flavour. A very desirable dessert apple: from August to Oc- 
tober; tree very productive. 

SummeER Pippin, Pie Apple. This fruit, in size and shape, resembles 
the Fall Pippin; it differs in. having a little more red on the sunny side, 
and in arriving at maturity about a fortnight earlier. It is a very popular 
apple in New Jersey. 

SUMMER QuEEN. A large oblong apple, striped with red on a yellow 
ground ; the flesh is yellow, very high flavoured, and excellent. The tree 
is of vigorous growth, says Mr. Manning, a great bearer, and ripens its fruit 
in August. 

SummER Rose, Harvest Apple. <A very beautiful and excellent fruit, of 
moderate size and roundish form; the skin is yellow, striped and mottled 
with red; the flesh is sweet, juicy, and fine: in July and August; treea 
great bearer. 

Wirzirams’s Earry, Williams’s Favourite Red. This apple originated 
in Roxbury, Mass.; it is of medium size; oblong form ; the skin a bright 
and deep red; the flavour pleasant and agreeable. The tree is a great 
bearer, and its fruit commands a good price in the Boston markets: in Au- 
gust and September 


AUTUMN FRUIT. 


ALEXANDER, Emperor Alexander, Aporta. Fruit very large, somewhat 
cordate, smallest at the crown; of a greenish yellow colour, striped or mar- 
bled with red; pulp tender, sweet, rich, and aromatic: ripens in October, 
and lasts till Christmas. 

AmERIcAN NowpaREIL, Doctor Apple. A beautiful apple of medium 
size and roundish form; its colour yellow, streaked and stained with red 
on the sunny side; flesh firm, juicy, and agreeable. A very fine market 
apple in October and November. ‘Tree a great bearer. 

Boxrorp. A very superior variety, says Mr. Manning; which was first 
cultivated at Boxford, Massachusetts. Fruit roundish, of medium size; 
skin striped with red and yellow ; the flesh, yellow, rich, and good. The 
tree is a great bearer, and ripens its fruit in October. ‘ 

CUMBERLAND Spice. A fine dessert fruit, large, rather oblong; of a 
pale yellow colour, clouded near the base; the flesh white, tender, and of 
fine flavour. It ripens in autumn, and will keep till February. 

Downton Pirpin, Elton Golden Pippin, Knight’s Golden Pippin. The 
Downton Golden Pippin is a most abundant bearer, and the fruit extreme- 
ly well adapted for market; it is rather larger than the common Golden 
Pippin; skin nearly smooth; yellow, sprinkled with numerous specks; 
flesh yellowish, crisp, with a brisk, rich, sub-acid juice; specific gravity 
10.79. Ripe in October and November, and will keep good till Christmas. 

Drap bD’OR or France, Cloth of Gold. This apple is very large and 
handsome ; its form globular; its colour a fine yellow, with dark specks; 
its flesh white, firm, and rich fiavoured. The tree bears well, and should 
be fonnd in every good collection. Fruit in perfection from September to 
November, : 


DESCRIPTIVE LIST OF APPLES. 41 


Fait Harvey. This is a large and handsome fruit, the shape flat, the 
skin light yellow, with a bright red cheek; flesh yellow, firm, rich, and high 
flavoured. Mr. Manning considered it ‘the finest Fall and Karly Winter 
variety; a good bearer, and deserving extensive cultivation.” 

Fart Prirrrn,. Cobbett’s Fall Pippin, Reinnete Blanche D’ Espagne, 
D’ Espagne, De Rateaw, Concombre Ancien, White Spanish Reinette, Ca- 
muesar. This extremely valuable variety stands in the first class of au- 
tumn fruits, and is very large; its form is roundish oblong ; skin smooth, 
yellowish green, tinged with orange; flesh yellowish, crisp, and tender, 
with a very rich, sugary juice. It ripens in October, and keeps well as a 
fall apple. 

FameEvusE, Pomme de Neige. A Canadian apple of great beauty ; in size 
medium; skin light green, stained with bright red; flesh white, very ten- 


der; juice saccharine, with a musky perfume: ripe in October, and will 


keep good till Christmas. Tree hardy and preductive. 

GotpEN RusseEtT, Aromatic Russet. A dessert apple, of medium size, 
and of a pale copper-coloured russet ; in great repute for its rich saccharine, 
aromatic, and slightly musky flavour. The tree is hardy and very produc- 
tive: in October and November. 

GRAVENSTEIN. Fruit rather large and compressed; of a yellowish green 
colour, striped with red; flesh crisp, and high flavoured: ripens in October, 
and lasts till April. This variety originated in Germany, and is considered 
the best dessert apple in that country. 

Kenrick’s Rep Autumn. A native apple of largish dimensions, raised 
by John Kenrick, Esq., of Newton, Massachusetts; colour pale green in 
the shade, but bright red next the sun, and streaked with deeper red; the 
flesh white, stained more or less with red; tender, juicy, and rich, with an 
agreeable sub-acid flavour: ripe in October. 

Ki1ruam Hitz. This apple, one of the most saleable varieties in Sa- 
lem markets, originated on the farm of Dr. Kilham, in Wenham, Essex 
county, Massachusetts ; the size is above medium; form a little oblong; the 
skin yellow, striped with red; the flesh is yellow and high flavoured: from 
September to November. 

MonmoutH Pippin. _ This variety originated in Monmouth county, New 
Jersey. It is above medium size, of greenish colour, striped with red; fiesh 
firm, and of pleasant flavour. It is considered one of the most saleable 
and productive varieties of the season; and will keep good till after Christ- 
mas. 

OrnanceE Sweetine, Yellow Sweeting, Golden Sweeting. This variety 
is much cultivated near Hartford, Connecticut, for the Boston, Providence, 
and Philadelphia markets; the fruit is rather large, flattened at its base and 
summit; the colour yellow, or orange; flesh very sweet and excellent: from 
September to December. 

Rep IncEstRiz. A first-rate dessert apple, of medium size, and bright 
yellow colour, deeply tinged with red; raised by Mr. Knight, President of 
the London Horticultural Society. The tree bears well in America, and 
ripens its fruit in October. which is very rich, juicy, high flavoured, and 
grateful to the palate. 

RED AND GREEN SWEETING, Prince’s Large Red and Green Sweeting. 
The fruit is of oblong shape ; colour green, striped with red; the pulp is 
very sweet, tender, and of delicious flavour: from September to November 


42 DESCRIPTIVE LIST OF APPLES. 


SEEK No Fartuzr, Rambo, or Romanite. This apple is much culti- 
vated in Pennsylvania and New Jersey. Its form is-flat, resembling the 
Vandervere in appearance, but is a more juicy fruit; the skin pale yellow, 
streaked with red; flesh tender and sprightly during the autumn months. 

Stroat, Sfraat. A fine autumn apple, introduced by the late Jesse 
Buel, Esq., of Albany; in size medium; form rather oblong; skin yellow- 
ish green ; flesh yellow and tender ; juice rich and lively : in use from Sep- 
tember to December. 

YE.LLow IncEestRig. A beautiful apple, raised by Mr. Knight, President 
of the London Horticultural Society. The size is small, form round #nd 
regular; the colour of the skin golden yellow, with some black spots; the 
flesh yellow, firm, and delicate. The tree is an abundant bearer, and ripens 
its fruit in October. The late Judge Buel considered this vasiehyy as likely 
to rival the Lady apple as a fashionable fruit. 

Yorx Russetine. A very large russety apple, well known about Bos- 
ton. Its form is rather oblong; its flesh pleasant and agreeably acid; an 
excellent apple: from October to December. 


WINTER FRUIT. 


JEsopus Spirzensure. A beautiful apple; large and oval; of red co- 
our, covered with numerous white specks; the flesh is yellowish ; slightly 

acid, and of the finest flavour: ripens in October, and continues good till - 
February. 

Batpwin. No apple in the Boston markets is more popular than this ; 
it is rather above medium size; its form round; its colour bright red, 
streaked with yellow; its flesh is juicy, rich, saccharine, with a most agree- 
able acid flavour. The tree bears fruit abundantly, which ripens in Novem 
ber, and keeps till February or March. 

BARCELONA PEARMAIN, Speckled Golden Reinette, Reinette Rouge 
Reinette Rousse, Reinette des Carmes, Glace Rowge, Kleiner Casseler Re 
inette. This variety is said to be a very productive and excellent dessen 
apple; fruit of medium size; oval, not angular; colour brownish yellow 
in the shade, deep red next the sun; fiesh firm, yellowish, with a rich aro- 
matic agreeable acid: from November till February. 

BEAUTY OF THE WEst. A large, oblate, beautiful fruit, of yellow and 
red colour; its flesh juicy, rich, saccharine, and firm. “ aie ee 
apple from November until March. — 

. Bert FLoweEr. A very large and beautiful ities ; its eotoikr ‘bright scl: 
low, with an occasional blush on the sunny side; its form eblong ; the flesh 
tender, juicy, rich, and finely flavoured, and is alike excellent for the dessert 
and for cooking. It ripens early in November, and will keep all the win- 
ter. Itis a valuable market fruit. 

BLENHEIM Pippin, Woodstock Pippin, Blenheim Orange. Fruit large, 
roundish, of a yellowish colour, tinged with red next the sun; pulp sweet 
and high flavoured: ripe in November, and keeps till March: a very supe- 
rior dessert apple. 

BiuE Pearmain’ This variety is well known about Boston as a large 
apple, of red colour, covered with a dense blue bloom, and of a delicious 
flavour ; good as a dessert or for cooking: from October to January Ths 
tree grows strong, and is very productive. 


DESCRIPTIVE LIST OF APPLES. 43 


Court PEnpu, Capendu, Court Pendu Plat, Gurnon’s Apple An es- 
timable dessert apple, of medium size; in shape round, depressed; the co- 
lour yellow, a good deal covered with full red; it is of a high saccharine 
flavour and of close consistence ; the fruit keeps till February or March. 
The tree grows upright, and bears well. 

DANVERS WINTER SWEET, Epses Sweet, Danvers Sweeting. This va- 
riety originated at Danvers, near Salem, Massachusetts; fruit of medium 
size ; a little oblong; skin yellow, slightly tinged with red ; its flesh sweet 
and excellent cooked, or as a dessert: from November to April. The tree is 
a great bearer, and of rapid growth. 

Domrne, Domini. A first rate winter apple, of medium size and green- 
ish yellow colour, clouded with brown blotches ; the flesh is juicy, tender, 
and excellent. Tree a great bearer. 

GoLpDEN Batu, Golden Apple. A beautiful and superior fruit from the 
State of Maine; of large size and golden yellow colour ; flesh tirm; juice 
very rich, sweet, aromatic, with a good proportion of acid. It wil! keep 
good from November to April. 

GoLpEN Harvey, Brandy Apple. A dessert apple, not larger than the 
Golden Pippin; colour light yellow, with a flush of red, and embroidered 
with aroughish russet. It is called Brandy Apple from the superior spe- 
cific strength of its juice, being 10.85; it is of remarkably close texture, 
very rich in flavour, and will keep till April or May. 

GREEN Sweet, Green Sweeting, Green Winter Sweet. This apple is 
much cultivated in Massachusetts. It is of medium size; the skin dull 
green, approaching to yellow; the flesh very sweet and delicious. It pos- 
sesses the valuable property of retaining its soundness till May or June. 

Hussparpston Nonkesucu. A large apple of globular form; red and 
yellow colour, streaked and blotched; the flesh is juicy and of excellent 
fiavour: from December to March. The tree is of vigorous growth, a great 
bearer, and worthy of extensive cultivation. 

JoNATHAN, King Philip, New Spitzenburgh, Philip Rick. A winter 
fruit very generally admired in the State of New York. It is of medium 
size; the skin of pale yellow and bright red colour, occasionally tinged with 
purple; flesh tender, juice abundant, and highly flavoured. This fruit will 
keep till May. : 

Lapy Aprie, Pomme d’ Api. Fruit small, flat; of pale yellow colour, 
tinged _ with a deep red on the side; flesh crisp, apecnily, and pleasant: 
ripens in November, and continues till April. It is a very saleable fruit 
on account of its great beauty. 

Lavigs’ SwEETING, Winter Sweeting. This apple is above hoot 
size; conical; skin yellow, streaked, and mottled with red; flesh juicy, 
sweet, and high flavoured : from November to May. 

Lemon Pirrin. An old and much esteemed dessert apple; of medium 
size and oval shape, much like a lemon both in form and colour, having a 
firm texture, brisk flavour, and plenty of acid: from October to sven. 
Tree handsome, and a great bearer. 

MarpEn’s BiusH, Hawthornden. Fruit large, roundish; skin, pale 
greenish yellow, tinged with blush; the pulp is white, tender, juicy, and 
acid ; and the fruit is good for the table as well as for all kitchen PRIDE See: 
m September and October. The tree is hardy and prolific. 

MALCARLE, Charles Apple, Mela Carla, Pomme Finale. A far-fained 


44 DESCRIPTIVE LIST OF APPLES. 


fruit. In the climate of Italy, this is supposed to be the best apple in the 
world. Itis cultivated extensively in the territories of Genoa, as an article 
of export and commerce to Nice, Barcelona, Cadiz, and Marseilles The 
fruit is rather large, its form inclining to globular. Its beautiful waxen skin 
is a little marbled with a very faint green near the eye; its colour in the 
shade is a pale yellow, tinged with flaming crimson next the sun; the flesh 
is white, tender, delicate, sweet, with the fragrant perfume of roses. It 
ripens in September, and will keep till spring. 

Menacere: Mr. Manning pronounced this to be the largest apple he 
had seen; the form is flat like a large English turnip; the skin of a light 
yellow; the flesh pleasant, but more adapted to the kitchen than the des- 
sert: from October to February. It bears well trained as a dwarf. 

MInisTER. A native apple of large size, and oblong shape; the skin a 
light greenish yellow, striped with bright red; flesh yellow, light, high fla- 
voured, and excellent. Mr. Manning considered this as one of the finest 
fruits that New England ever produced. It ripens in November, and will 
keep till after Christmas. : 

Monstrous Pippin, Baltimore, Gloria Mundi, Ox Apple. Fruit of enor 
mous size, often weighing twenty-five ounces or more; of a pale yellowish 
green and blush colour, with white spots; and of a sprightly flavour ; ex 
cellent for cooking : ripens in October, and continues fit for use till January 

Murpnuy. This apple in appearance resembles the Blue Pearmain ; the 
shape is more oblong, the size not so large; the skin pale red, streaked or — 
blotched with darker red, and covered with blue bloom ; flesh white, tender, 
and good. Raised from seed by Mr. Murphy, and introduced to notice by 
Mr. Manning. 

NEwTowN Piprin, American Newtown Pippin, Yellow Newtown Pip- 
pin. This variety, when perfectly matured, is considered by some the finest 
apple in our country; its skin is green, changing to an olive yellow at ma- 
turity, having a thin russet covering the greatest part of the base; flesh 
pale yellow and firm ; juice saccharine, and possessing a rich and highly 
aromatic flavour: from December to April. 

Newtown Spirzensure, Matchless. «A beautiful apple of medium size; 
skin streaked, and tinged with red and yellow; flesh yellow, rich, and high- 
ly flavoured: from October till February. 

Norro_k BEAvFIN. Fruit middling size, flatiish, of a deep red and pale 
green colour ; the fiesh is firm and savoury ; the tree hardy, upright, and 
a good bearer; fruit excellent for use in the kitchen, and highly esteemed 
for the dessert. It ripens in November, and is frequently to be obtained 
in England in July following. 

OrrLey Prrpin, Ortley Apple, Vandyne, Woolman’s Long of Prince. A 
fruit very much resembling the Yellow Newtown Pippin, but a little more 
oval; skin olive yellow at maturity, partially covered with pink and rus- 
set ; flesh yellow, crisp, and breaking; very juicy, with the same pine-apple 
flavour which distinguishes the Newtown Pippin: good from November to 
April. 

Pennock’s RED WinTER, Pelican. Fruit very large and compressed; 
of deep red colour, streaked with yellow; flesh tender, juicy, and of a 
sweet and pleasant flavour: ripens in November, and will keep good till 
March. It is a evry popular apple in the Philadelphia markets. 

Pumpxtn SwEET, Ramsdel’s Red Pumpkin Sweet. A beautiful fruit, 


DESCRIPTIVE LIST OF APPLES. m 45 
ever medium size, round, inclined to oblong; of a dark red colour, covered 
with dense blue bloom; flesh tender, rich, and sweet. Itripens in Novem- 
ber, and keeps till January. The trees bear prodigious crops. 

Ruope Isranp GreENING. Fruit large and depressed; skin at mae 
turity greenish yellow; flesh slightly acid, and of the finest flavour: ripens 
in November, and continues till April. A most estimable apple for cooking 
as well as for the dessert. 

Rizsrone Pippin, Formosa Pippin, Traver’s Apple, Glory of York. 
Fruit of medium size, roundish, and partially depressed ; of a pale yellow 
colour, tinged with red; pulp slightly acid, and of fine flavour: ripens in 
November, and continues till April. It is one of the most popular dessert 
apples in England. 

Roxsury Russet, Boston Russet, Pineapple Russet. This variety is 
cultivated extensively in Massachusetts for the Boston markets, and for ex- 
portation. The fruit is of medium size; of a fine yellow russet colour, 
mixed with dull red; flesh white, juicy, rich, sub-acid, and excellent; for 
use in winter, and will keep till June. 

Swaar Appre. A much celebrated winter table fruit in some parts of 


- New York and New Jersey; it is a large apple of uncommon flavour and 


richness; skin of a greenish yellow, tinged with blush. The tree is very 
productive, and highly deserving cultivation in every collection of fine fruit. 
Good till March. 

VANDEVERE. An apple of medium size, the form flat; skin pale red, 
with rough yellowish blotches; flesh yellow and tender; juice plentiful, 
rich, and sprightly : from October till January. vs 

Western Russet, Puinam’s Russet. This variety is extensively cul- 
tivated in Muskingum county, Ohio, where it is esteemed above all others 
of their fine winter varieties. It is above the middle size, of a greenish 
yellow colour, covered with russety blotches, and will keep all the winter. 
, Waite WintER CALVILLE, Calville Blanche d Hiver, Bonnet Carre. 
This fruit is large; its colour at maturity bright yellow, tinged with red ; 
its form rather flat; flesh white, tender, and pleasant: from November to 
March. Tree an abundant bearer. 

Wine Appie, Hay’s Winter, Large Winter Red, Fine Winter. A va- 
riety highly esteemed in the Philadelphia markets; the fruit is large; of 
bright red colour, striped with yellow, the stalk end russety ; its flesh is 


rich, aromatic, and pleasant: from October to February. The tree bears 


young and abundantly 
CIDER FRUIT. 


CAMPFIELD, OR NEWARK SWEETING. This apple is next in reputation, 
as a cider fruit, to the Harrison, and is often mixed with that apple in equal 
proportions when ground ; it is of the middle size, Skin smooth, cf red and 
yellow colour; the flesh is white, firm, sweet, and rich. 

_ GRANNIWiINKLE. Fruit of moderate size, rather oblong ; the skin a dark 
red, somewhat rough ; flesh yellow, sweet, and rich. It is commonly 
mixed with She Harrison for making cider of a superior quality : ripe in. 
Novembets2).<5 : 

Hewe’'s aeons ‘Cah Fro this fruit is shined the celebrated 

Crab Cider it is of small size, nearly round; skin of a dull red, streaked 


46 APRICOT. 


with greenish yellow; the flesh is fibrous and astringent; juice acid and 
austere. 

Harrison, Harrison’s Newark. This fruit. is much celebrated in New 
Jersey as a cider apple; it is somewhat ovate, below the middle size; the 
skin is yellow, with black spots; flesh yellow, firm, rich, and sprightly. 
Ten bushels will make a barrel of exquisite cider, from which may be taken 
fourteen quarts of distilled spirits. 


APRICOT. 
“Apricotier. Prunus Armeniaca. 


Tue fruit of the Apricot is next in esteem to the Peach, 
and as it ripens three or four weeks earlier, should be more 
generally cultivated. The flowers appear in April, on the 
shoots of the preceding year, and on spurs of two or more 
years’ growth, and the fruit ripens in July and August. The 
London Horticultural Society’s catalogue describes fifty-four 
sorts, and Messrs. Prince have eighteen in their catalogue ; 
besides these, is the Peach Apricot, a large fruit, supposed 
to be a hybrid between a Peach and an Apricot. 

Our enterprising fellow citizen, Mr. William Shaw, has 
succeeded for many years in maturing large quantities of this 
excellent fruit on standards; but they ripen best when trained 
against close fences: In England some of the varieties are 
cultivated as standards and espaliers; but they seldom bear 
much fruit under ten or twelve years, and then the fruit is 
abundant and of the finest flavour. They are commonly cul- 
tivated as wall trees, in an east or west aspect; for if they 
are planted to face the south, the great heat causes them to 
be mealy before they are eatable. New varieties are pro- 
cured from seed, as in the Peach, and approved sorts are 
perpetuated by budding on plum stocks, &c. 

The varieties of the Apricot, in general, bear chiefly apon 
the young shoots of last year, and casually upon small spurs 
rising on the two or three years’ old fruit branches. The 
Moor Park bears chiefly on the last year’s shoots, and on 


APRICOT. AT 


close spurs formed on the two year old wood. The bearing 
shoots emit the blossom buds immediately from the eyes 
along the sides, and the buds have a round and swelling ap- 
pearance. 

Apricot trees may be planted at any time after the head 
is formed : some head them down in the nursery bed, and 
remove them to their destined places when five or six years 
old. 

Standards will require only occasional pruning, to regulate 
such branches as may be too numerous, too extended, or 
eross formed, and to remove any casually unfruitful parts 
and dead wood; but the regular branches, forming the head 
of the tree, should not be shortened unless necessary. 

The general culture of the wall Apricots comprehends a 
summer and winter course of regulation, by pruning and 
training. The fan method is generally adopted, but some 
prefer training horizontally. With young trees some con- 
trive to fill the wall by heading down twice a year. 

The winter, or early spring management, comprehends a 
general regulation both of the last year’s shoots and the 
older branches. A general supply of the most regularly 
situated young shoots must be every where retained, for suc- 
cessional bearers the ensuing year. Cut out such branches 
as are not furnished with competent supplies of young wood, 
or with fruit spurs, to make room for training the most pro- 
-mising branches retained. Generally, observe in this pruning 
to retain one leading shoot at the end of each branch; either 
a naturally placed terminal, or one formed by cutting (where 
a vacancy is to be furnished) into a proper leader. Let the 
shoots retained for bearers be moderately shortened; reduce 
strong shoots in the least proportion—cutting off one fourth 
or less of their length; from weak shoots take away a third, 
and sometimes a half. This shortening will conduce to the 
production of a good supply of lateral shoots the ensuing 
summer, from the lower and middle placed eyes; whereas 
without it, the new shoots would proceed mostly from the 


15 APRICOTS. 


top, and leave the under part of the principal branches naked, 
and the lower and middle parts of the tree unfurnished with 
proper supplies of bearing wood. Never prune below all 
the blossom buds, except to provide wood, in which case 
cut nearer to the origin of the branch. As, in these trees, 
small fruit spurs, an inch or two long, often appear on some 
of the two or three years’ branches furnished with blossom 
buds, these spurs should generally be retained for bearing. 
As each tree is pruned, lay in the branches and shoots from 
three to six inches distance, and nail them straight or close 
to the fence or wall. 

The summer pruning is principally to regulate the young 
shoots of the same year. In the first place, take off close 
all the irregular foremost shoots, taking care to retain a com- 
petent supply of close side shoots, with a good leader to each 
parent branch. Continue these mostly at full length all the 
summer, regularly trained in, to procure a sufficiency to 
choose from in the general winter pruning, for new bearers 
the next year. 

If the summer regulation commences early, while the 
shoots are quite young, and, as it were, herbaceous, those 
improper to retain may be detached with the finger and 
thumb; but when of firmer growth, they must be removed 
with the knife. If any very strong shoots rise in any part 
where the wood is deficient, they may be topped in June, 
which will cause them to produce several laterals the same 
year, eligible for training in, to supply the vacancy. 

Sometimes the fruit is much too numerous, if not destroyed 
by insects, often growing in clusters; in which case thin 
them while in a young, green state, leaving the most pro- 
minent fruit singly, at three or four inches distance, or from 
about two to six on the respective shoots, according to their 
strength. The Apricots so thinned off, and the first prince. 
pal green fruit, are very fine for tarts. 


DESCRIPTIVE LIST OF APRICOTS, 49 


SELECT DESCRIPTIVE LIST OF APRICOTS. 


Brepa, Abricot de Hollande, Amande Aveline, Royal Persian. Fruit 
medium size, of a round form, and deep yellow colour; the pulp is soft 
and juicy; the tree is a great bearer, and the fruit, which ripens early in 
Aueust, is in great esteem. 

BrussExs. Highly esteemed for its productiveness; fruit medium size, 
inclining to an oval form; of a yellow colour, and next the sun covered 
with numerous dark spots; the flesh is of a greenish yellow colour, of a 
brisk flavour, and not liable to become mealy: ripens in August. 

BLotcHED LEAVED Roman, Blotch Leaved Turkey, Variegated Turkey, 
Abricot Macule of the French. Fruit middle size, in form slightly com- 
pressed, inclining to oval; skin dull straw colour, with orange or red spots; 
flesh pale straw colour, soft, dry, rather mealy ; kernel rather bitter. A very 
hardy and productive variety ; ripe towards the end of July. 

Barty Orance, Royal George, Royal Orange. ‘The fruit of a medium 
SiZe ; of a deep yellow colour, spotted with red or dark purple next the 
sun; flesh deep orange, succulent, and weil flavoured; not perfectly a free 
stone: ripens early in August. 

HeEMSKIRKE. Fruit middle sized, roundish, slightly compressed; of a 
bright yellow colour; flesh tender, juicy, with a particularly rich, delicate 
flavour, resembling that of the Green Gage Plum: ripe in July 

Larce Harry Apricot, Abricot Gros Precoce, Abricot de St. Jean, 
Abricot de St. Jean rouge, Abricot gros d’ Alexandrie. Fruit somewhat 
oblong; skin downy, orange, spotted with red; flesh orange, juicy, and 
rich, parting from the stone. This is the earliest of all apricots; in France 
it has ripened by midsummer day, whence its name of A. de Sf. Jean. 

Moorpark, Anson’s, Temple's, Dunmore’s Breda. The tree is of vigo- 
rous growth, and extraordinarily productive ; the fruit.is very large; of a 
bright gold colour, or orange, with dark spots next the sun; flesh orange 
colour, melting, and excellent: ripens in August. 

Muscu, Musch. A fine new variety from Persia; in shape round; ofa 
deep yellow colour, and remarkable for the transparency of its pulp, through 
which the stone is visible; the flesh is very fine and agreeable: ripens in 
July. 

PEacH Apricot, Abricot Peche, Abricot de Nancy, Imperial Ansons. 
This is a first-rate fruit; form variable, generally flattened ; skin slightly 
downy ; fawn colour next the sun, tinged with reddish spots or points ; 
pulp yellow, melting, juice abundant, high flavoured, and excellent : ripens 
early in August. 

Purp.eE, Alexandrian Abricot, Abricot Angoumois, Abricot Violet, Black 
Apricot. A small, globular, downy fruit, a little oblong; of a pale red co- 
lour, becoming deep red or purple next the sun; flesh pale red, but orange 
next the stone; a little acid, but good: ripens in August. 

RED MascutineE, Abricot Precoce, Abricot Hatif Musque, Early Mascu- 
line. This is an old and very early variety; the fruit of which is small, 
of a roundish form, and greenish red colour ; the pulp is tender; the tree 
a good bearer, and the fruit esteemed for its earliness and tart. taste; ripens 
im July. 

5 


50 ALMOND, 


Royat, Abricot Royale. This fruit is next in size to the Moorpark ; 
rather oval, compressed; of dull yellow colour, slightly red; flesh pale 
orange, firm, juicy, sweet, and high flavoured, with a slight acid: ripens 
early in August. 

Turkey, Large Turkey. A superior apricot; fruit of a medium size; 
deep yellow colour, with red blotches next the sun; form globular; flesh 
firm, juicy, rich, and excellent: ripe in July and August. 

WuitE Apricot, White Masculine, Abricot Blanc. Fruit, in size and 
figure, similar to the Red Masculine. Skin nearly white; flesh white, very 
delicate ; juice sweet, with an agreeable peach-like flavour. Ripe in July. 


ALMOND. 
AmanpigeR. Imygdalus. 


Aurnoven Almonds are not much cultivated in this part 
of our country, they are entitled to notice. The species are 
fruit trees, or ornamental trees and shrubs, both much es- 
teemed for the gay colour and early appearance of their 
flowers; these vary in their colour from the fine blush of 
the apple blossom to a snowy whiteness. The chief obvious 
distinction is in the fruit, which is flatter, with a coriaceous 
covering, instead of the rich pulp of the Peach and Necta- 
rine, Opening spontanevusly when the kernel is ripe. It is 
a native of Barbary, China, and most eastern countries. 
There are twelve sorts described in the catalogue of the 
Linnean Botanic Garden at Flushing; some of which are 
represented as new varieties from France and Italy, WHEE 
they are cultivated extensively for their fruit. 

In France, they have above a dozen species or varieties, 
besides a hybrid, called the Almond Peach. The common 
and bitter Almond are only to be distinguished by the taste 
of the kernels of their fruit, which is the only part used. 
The tender-shelled is in the greatest esteem, and next, the 
Sweet, and Jordan. The bitter cuticle or skin of Almonds is 
taken off by immersion in boiling water. ; 

The sweet Almond and other varieties are used as a des- 
sert in a green or imperfectly ripe, and also in a ripe or 


CHERRY. 5k 


dried state. They are much used in cookery, confectionary, 
pertumery, and medicine. 

The Almond is propagated by seed for varieties, or for 
stocks; and by budding on its own, or on Plum stocks, for 
continuing varieties. ‘The Almond tree bears chiefly on the 
young wood of the previous year, and in part upon small 
spurs or minor branches; it is therefore pruned like the 
Apricot and Peach, and its culture in other respects is the 
same. 


CHERRY. 
Crrisier. Prunus cerasus. 


Tue Cherry, of the cultivated varieties, is said to have 
peen first introduced into Italy in the year 73, from a town in 
Pontus, in Asia, called Cerasus, whence its specific name; 
and it was introduced into Britain one hundred and twenty 
years afterward. ‘e 

The Romans had eight species in Pliny’s time, red, black, 
tender-fleshed, hard-fleshed, small bitter-flavoured, and heart- 
shaped. ‘There are now upward of two hundred in cultiva- 
tion. The French divide their Cherries into griottes, or 
tender-fleshed ; bigarreau, or heart-shaped ; and guignes, or 
small fruit. The fruit of many varieties is somewhat heart- 
shaped, whence they are called ox-heart, white-heart, black- 
heart, &c.; why some sorts are called dukes, is not so ob- 

-vious. The morello cherry is very different from the other 
varieties, bearing almost exclusively from the preceding 
year’s wood, and the pulp of the fruit having the consistence 
and flavour of the fungi called morel, whence the name. 
The Chinese Cherry is valuable on account of its bearing an 
excellent fruit, and ripening it in forcing-houses. 

Cherries are grafted or budded on seedlings from Cherry 
stones, and from seedlings of the red and black mazzard. 
For dwarfing they are worked on the morello, or perfumed 


52 ; CHERRY. 


Cherry; the latter is preferred in Holland. In this country, 
the budding system is more frequently practised on the va- 
rious species of stone fruit than grafting. 

Cherry trees, in general, produce the fruit upon small 
spurs or studs, from half an inch to two inches in length, 
which proceed from the sides and ends of the two year, 
three year, and older branches; and as new spurs continue 
shooting from the extreme parts, il is a maxim in pruning 
beth standards and espaliers, not to shorten the bearing 
branches when there is room for their regular extension. 

The Morello is in some degree an exception, as it bears 
principally on the shoots of the preceding year, the fruit 
proceeding immediately from the eyes of shoots; and bears 
but casually, and in a small degree, on close spurs formed 
on the two-year-old wood, and scarcely ever on wood of the 
third year; therefore, in pruning, leave a supply of young 
shoots on all the branches from the origin to the extremity _ 
of the tree, for next year’s bearers. 

All kinds of Cherry frees, except the Morello, are apt to 
grow very tall; to remedy this, and to enable them to form 
handsome heads, the leading shoot should be cut off when 
of about three years’ growth from the bud; after which give 
only occasional pruning, to reform or remove any casual 
irregularity from cross-placed or very crowded branches, 
and take away all cankery and decayed wood. a 

Dwarf Cherry trees may be introduced into the Kitchen 
Garden, and trained as espaliers, &c. When Morellos are 
planted in an orchard, they may be placed from fifteen to 
twenty feet apart; trees of the duke kind may be planted 
from twenty-five to thirty feet apart; and the heart-shaped, 
in general, will require to be from thirty to forty feet from 
each other, or from any spreading trees. 

Cherry trees may be removed the first year after the bud 
is established ; but they will bear removal at any time before 
they come into bearing, which is about the fifth year. 

The gum which exudes from Cherry trees is equal to 


DESCRIPTIVE LIST OF CHERRIES. d3 


Gum Arabic; and Hasselquist relates, ‘“‘ that more than one 
hundred men, during a siege, were kept alive for nearly two 
months, without any other sustenance than a little of this 
gum taken sometimes into the mouth, and suffered gradually 
to dissolve.””’ The wood is hard and tough, and used by the 
turner and cabinet maker. 


SELECT DESCRIPTIVE LIST OF CHERRIES. 


DUKE AND ROUND FRUIT. 


AMBREE DE Cnoisy, Belle de Choisy of Downing. Cerise Doucette, Cerise 
de la Palembre of the French gardens. A middle size roundish fruit, high- 
ly deserving of cultivation. Skin transparent, red, mottled with amber; 
flesh amber coloured, tender, and sweet. It bears well as a standard, and 
ripens its fruit in June. 

ARCHDUEE, Royal Duke, Griofte de Portugal, Portugal Duke. A large 
globular-formed red cherry ; like the May Duke, it grows in clusters, but 
the tree grows more vigorously than that variety ; and yields an abundance 
of fruit, which hangs a long time on the tree improving in flavour, in July. 

BELLE ET Macnirique. A fine round cherry, much esteemed in Mas- 
sachusetts. The tree is vigorous and productive; the fruit truly magnifi- 
cent; its colour red, mottled with white spots, and abounding in acid; valu- 
able from its iste maturity, in July. 

CARNATION, Cerise Nouvelle d’ Angleterre, and ‘Cerise de Portugal, of 
Dewning. Late Spanish, Griotte d’ Espagne, and Griotte de Villenes, of 
Prince. Fruit round, of a pale red colour; flesh firm, ‘vith a very ce 
flavoured juice; makes excellent preserves, and is gooa for the table in 
July. : 

Downer’s Late RED, Downer’s Favourite. A large round cherry, de- 
serving a place in every garden, raised by S. Downer, Esq., of Dorchester, 
Massachusetts; colour light red; flesh firm and of a fine sprightly flavour ; 
ripening after most other superior varieties are gone, on which account this 
variety is highly prized in the markets. 

KenTisu, Early Kentish, Early Richmond, Virginian May, Long Stem 
Montmorency, Montmorency a longue queue. Mr. Prince says that other 
varieties are sold erroneously under the above names. The fruit of this 
. variety is round ; skin red ; flesh sprightly acid; juice abundant; excellent 
for the table and kitchen. It will hang long on the tree, in favourable wea- 
ther, in June and July. 

Late DuxeE, Cerise Anglaise fipaine: Unique Pee. Fruit large, 
above the size of a May Duke; obtuse heart shaped, rather flat; skin a 
shining dark red; flesh amber coloured, tender, juicy, and high flavoured. 
Tree a great bearer, and ripens its fruit in July. 

May Duxz, Zarly Duke, and Cerise Guigne of SO OWI. Hol- 


54 DESCRIPTIVE LIST OF CHERRIES. 


man’s Duke, June Duke, Griette de Portugal, and Royale hative, of Prince 
Fruit of medium size, roundish, growing in clusters; the skin, when fully 
ripe, very dark red; the flesh is soft and juicy, with a very pleasant acid 
This excellent variety ripens about the middle of June. 

Moretio, English Morello, Milan, Cerise du nord, Griotte du nord 
Fruit of medium size, round; of a dark red colour, nearly black at matu 
rity ; flesh deep red, tender, juicy, and blended with an agreeable acid; ripe 
in July, and hangs some time on the tree. This variety is excellent for 
preserves, and for Brandy. 

PLumstonE Moretzio. A tree of moderate size, of the Duke or Kent- 
ish species ; a very large, dark, round cherry, nearly black; of a rich acid 
flavour. The stone is very large, and resembles that of a plum; a native 
of Virginia, introduced by William Prince, of the Linnen Botanic Garden, 
Flushing. 

WateRztoo. A large, roundish, dark cherry, inclining to black at matu- 
rity ; the flesh is firm and of an excellent flavour; raised by a daughter of 
Mr. Knight, and so named from perfecting its fruit soon after the battle of 
Waterloo. The tree is of strong but irregular growth, and ripens its fruit 
in July. 


HEART-SHAPED AND BIGARREAUS. 


AMERICAN AMBER, Early Amber New Honey. A beautiful heart-shaped 
cherry, of medium size, and dark pink or amber colour; flesh, rich, sweet, 
and excellent. It ripens early in June. 

AMERICAN HEART, Arden’s White Heart. A medium sized cherry, of 
pale yellowish colour; obtuse heart shaped; flesh tender and palatable, 
but not high flavoured. The tree, which ripens its fruit in June, is very 
productive. ; 

BeL_e DE Rocmont, Bigarreau de Rocmont, Ceur de pigeon, Flesh 
Col. Bigarreau. A beautiful heart shaped fruit, of pale yellowish and red 
colour, marbled and glossy; flesh firm, white; juice sprightly and°of an 
agreeable flavour: in June and July. 

BicaRREav, Black. Manning’s Black Bigarreau. This variety is cons 
sidered highly deserving a place in every good collection ; it originated in 
Mr. Manning’s nursery at Salem; the fruit is large, colour black; flesh 
sweet and of peculiar rich flavour. The tree grows handsome, is very 
productive, and ripens its fruit in July. 

BicARREAU, Graffion, Turkey Bigarreau, Yellow Spanish, White Bi- 
garreau, Imperial, Guigne Ambree, White Orleans. Very large, obtuse, 
heart-shaped; yellowish amber colour, but fine red next the sun; flesh 
firm, white, sweet, and well flavoured ; a beautiful and excellent fruit : ripe 
in June and July. This variety commands the highest price in market. 

BicGARREAU WHITE, White Ox Heart, and Harrison’s Heart, of Down- 
ing. White Bigarreau Tradescant, and Bigarreau blanc le gros, of Prince. 
Fruit large; obtuse heart shaped; of pale yellow and white colour, mot- 
tled with red; flesh white, firm, and well flavoured: ripe in June and July. 

Brack Eacre. A beautiful variety, raised by Miss Knight, of Downton 
Castle, 1806: fruit of globular form, and middle size; skin dark purple, or 
nearly black; flesh very tender, rich, and of excellent flavour. The tree 
grows strong, very upright, and ripens its fruit early. i 


DESCRIPTIVE LIST OF CHERRIES. 55 


Brack Heart, Guignier a Fruit noir. Fruit rather large, heart-shaped , 
dark purple, approaching to black at maturity; flesh dark red, tender, of 
excellent flavour: ripe early in July. Tree a good bearer. 

Biacx TartTarian, Black Circassian, Fraser’s Black Tartarian, Black 
Russian, Ronald’s Large Black Heart, Fraser’s Black Heart. A very large 
heart-shaped fruit, of a most superior quality ; colour dark shining purple, 
or black; flesh firm, dark red or purple; sweet, and of most excellent fla- 
vour: in June and July. The tree grows rapid, and is very productive. 

DaveEnport’s EaRty Biacx, New May Duke. This variety is consid- 
ered as one of the finest and most productive of early cherries known. The 
fruit is of medium size, heart-shaped, of a dark glossy black colour ; flesh 
firm, and of a pleasant sub-acid flavour. It ripens a week or ten days earlier 
than the May Duke. 

Ex.xunorn, Black Oxheart, Tradescant’s Black, Bigarreau gros noirs 
Large Black Bigarreau. A large, black, heart-shaped cherry, well suited 
to bear carriage to market from the firmness of its flesh. . This variety 
ripens the second and third week in July, when other kinds are scarce.— 
(Prince.) 

Exton. This excellent variety was'raised by Mr. Knight in 1806; the 
tree is very vigorous and productive; the fruit is pretty large, heart-shaped ; 
pale glossy yellow in the shade, but marbled with bright red next the sun; 
flesh firm, sweet, and rich: ripens soon after the May Duke. 

Fiorence. A very fine heart-shaped cherry ; of a yellow amber colour, 
marbled with bright red in the shade, bright red next the sun; flesh toler- 
ably firm, juicy, rich, and sweet: ripe end of June and in July. 

Griviey, Apple Cherry. A native fruit of medium size, which originated 
on the farm of Mr. Gridley, of Roxbury, near Boston ; the colour is black, 
the flesh firm, and of a fine flavour: in July. The tree grows vigorous, 
and is very productive. 

Knieutr’s Earty Buacx. The blossoms of this variety appear very 
early; its fruit resembles the Waterloo; of a rich dark hue; its flesh is 
firm, juicy, and abundantly sweet: by the middle of June. 

Mazzarp, Buack. This cherry grows wild, and is cultivated also in 
abundance in various parts of England. It is the principal fruit employed 
for the making of Cherry Brandy, and the stocks of the species are best 
adapted for nursery men to bud and graft the better kinds on. 

NAPOLEON BiGaRREAU, Bigarreau Napoleon, Lauermann, Gros Bigar- 
reau de Lauermann. The tree of this variety is remarkable for the vigour 
and beauty of its growth; it produces a fine large white fruit with red 
spots; the flesh is remarkably white, solid, and of a sweet, agreeable fla- 
vour: early in July. 

WHITE BicaRREAU. Mr. Manning represents this as one of the largest 
and finest cherries known. The form is obtuse, heart-shaped; skin pale 
yellow, with a bright red cheek ; flesh very firm, juicy, sweet, and fine fla- 
voured: ripe in July. Mr. Manning observes, that this variety has the re- 
putation of being a shy bearer, but that in his orchard it yields an abun- 
dance of fruit; and, that owing to the hardness of its flesh, is not liable to 
injury from birds; on this account, he says, it is highly deserving of cul- 
tivation. 

Wuitrt Hear, Remington White Heart, Late White Heart. A mode 
tate sized cherry, of pleasant flavour; chiefly valuable for its very late mae 


56 r CHESTNUT. 


turity, being towards the end of August. It is said to have originated in 
Rhode Island. . 

Wuirs TartarRian, White Transparent Crimea, Fraser’s White, Guigne 
de Russie blane. A beautiful cherry, pale yellow, approaching to amber 
next the sun; a much admired fruit, of excellent flavour: a good bearer, 
ripening early in July. 


CHESTNUT. 
CuatTaicner. Castanea, - 


"Tue Chestnut is well known as a large tree, spreading its 
branches finely where it has room, but planted closely, will 
shoot up straight toa great height. It is supposed to have 
been originally from Sardis. It is so common as to be con- 
sidered a native of France and Italy, and some consider it 
as naturalized in England; it is also indigenous in America. 
The London catalogues contain the names of thirty-two 
sorts under cultivation. The Chestnut is, like the Walnut, 
both a timber and fruit tree; some of the oldest trees in the 
world are of this species.* The American Chestnut differs 
so little from the European, that no specific distinction can 
be drawn. It is one of the largest trees of the forest, the 
wood being extremely durable, and in high esteem for posts 
and rails to construct fences ; and the nuts are very delicious. 
The Casianea pumila, or Chinquapin nut, is a small tree, or 
rather shrub, growing to the height of thirty feet in the 
Southern States, but seldom exceeding ten in cold latitudes; 
the fruit is very sweet and agreeable to eat. 

There is a variety with striped leaves, which is very orna- 
mental. The most esteemed of the French kinds are called 
Marron. Some excellent fruit-bearing varieties are culti- 


hat At Fortworth, in Gloucestershire, England, is a large tree, fifty-two 
feet round, which in 1150 was called the “‘ Great Chestnut of Fortworth.” 
Marsham states that this tree is 1100 years old, and that the timber is al 
most incorruptible, and more durable than oak. Its durability is commene 
surate with the long life of the tree. 


CRANBERRY. . 57 


vated in England, France, Italy, and Spain, as also in other 
parts of Europe; these are increased by gvafting or budding 
in the usual methods, but the plants for coppice wood, or 
timber, are best raised from nuts. Some varieties ripen their 
fruit a few days earlier than others, but none of these have 
been fixed on, or perpetuated by nurserymen, so 4s to ren- 
der them available to purchasers. The fruit is a desirable 
nut for autumn or winter, and is eaten roasted, with salt, and 
sometimes raw; and in some countries it is not only boiled 
and roasted, but ground into meal, and puddings, cakes, and 
bread are made from it. 


CRANBERRY. 
CANNEBERGE. Oxycoccus. 


Tus genus of plants is well distinguished from the Vac- 
cimum, or Whortleberry, by the narrow revolute segments 


of corolla; and are pretty little trailing evergreen plants, to 


which a peat soil, and rather moist situations, are absolutely 
necessary. ‘They are very little changed by culture. 

The Oxycoccus macrocarpus is a red acid fruit, highly val- 
ned as a sweetmeat, or for tarts. It is well known that this 
excellent fruit grows in many parts of our country sponta- 
neously ; and that the mere gathering of it, is all that boun- 
tiful nature requires at our hands; but it is well worth cul- 
tivating where there are none. This fruit will keep a whole 
year, if properly preserved in close covered stone jars, and 
1s considered by many as superior to the best currant jelly, 
and may be kept for many months in a raw state without 
injury. 

The Oxycoccus palustris bears edible berries, which are 
gathered wild both in England and Scotland, and made into 


tarts. Lightfoot says, that twenty or thirty pounds’ worth 
are sold each market: day, for five or six weeks together, in 


the town of Langtown, on the borders of Cumberland. 


58 CURRANT. 


Nicol says, the American species is more easily culti 
vated than the English, but is ierior to it in flavour. There 
is reason to believe that the quality of fruit of each of these 
species is subject to variations, which have not yet been prac- 
tically distinguished. Their cultivation is now so well un- 
derstood,.that both may be considered with propriety as in- 
mates of the fruit garden. Some raise them from seed sown 
early in the spring; but it is best to set out plants, and lay 
the runners as they progress In growth. 

It is customary in England to prepare beds on the edges 
of ponds, which are banked up so as to admit of the wet 
getting underneath them; bog or peat earth is considered 
essential for the roots to run in, but it has been discovered 
that they can be cultivated in damp situations in a garden, 
with a top dressing of peat or bog earth, and if they are 
once suited as to the soil, the plants will multiply so as to- 
cover the bed in the course of a year or two, by means of 
their long runners, which take root at different points. 
From a very small space a very large quantity of Cranberries 
may be gathered; and they prove a remarkably regular 
crop, scarcely affected by the state of the weather, and not 
subject to the attacks of insects. Sir Joseph Banks gives 
an account (in Hort. Trans., 1.71) of his success in culti- 
vating this fruit. ‘In one year, viz., 1813, from 326 square 
feet, or a bed about eighteen feet square, three and a half 
Winchester bushels of berries were produced, which, at five 
bottles to the gallon, gives one hundred and forty bottles, 
each sufficient for one Cranberry pie, from two and a half 
square feet.” | 


CURRANT. 
GROSEILLER A GRAPPES. Ruabes. 


Turs is a genus of well-known shrubs, much cultivated 
for their fruit. It is a native of the Northern parts of 


CURRANT. 59 


Europe, and found in hedges and woods in England; and 
there are some species indigenous in America. The fruit, 
being of an agreeable sub-acid taste, is generally relished 
both as a dessert and in pies and tarts; it is also much used 
in making wine, and is grown to a considerable extent for 
that purpose in Hssex, Kent, and about Pershore, in Wor- 
cestershire, England. There are ten species cultivated in the 
garden of the Horticultural Society of London, comprising 
twelve varieties of red, ten of white, five kinds of black, 
together with a champagne, mountain, rock, upright, Penn- 
sylvanian, &c. Any number of varieties of the red and 
white may be procured from sowing the seed, but they are 
generally propagated by cuttings of the last year’s wood, 
which should be of sufficient length to form handsome 
plants, with@a clear stem ten inches high; these may be 
planted immediately upon losing their leaves 1n autumn, or 
very early the ensuing spring. 

The Currant will grow in almost ev ery soil, but prospers 
best in one loamy and rich. The best flavoured fruit is 
-produced from plants in an open situation, but they will 
grow under the shades of walls or trees, and either as low 
bushes, or trained as espaliers. They bear chiefly on spurs, 
and on young wood of from one to three years’ growth, and, 
therefore, in pruning, most of the young wood should be cut 
to within two or three buds of that where it originated. 
After the plants are furnished with full heads. they produce 
many superfluous and irregular shoots every summer, 
crowding the general bearers, so as to require regulating 
and curtailing, both in the young growth of the year, and in 
older wood. 

The principal part of the work may be done in winter, or 
early in spring; but a preparatory part should be performed 
in summer, to eradicate suckers, and thin the superfluous 
shoots of the year, where they are so crowded as to exclude 
the sun and air from the fruit. In training espaliers and for 
standards, two branches are laid in a horizontal direction 


_ 


60 DESCRIPTIVE LIST OF CURRANTS. 


along the bottom of the trellis, perhaps half a foot from the 
surface of the earth, and the growth from these, or of all up- 
right shoots, which will admit of being arranged at the distance 
of five or six inches from each other, is encouraged. Fan 
standards are sometimes trained with the branches radiating 
from the crown of the stem. 

The black Currant, or Ribes nigrum, is common in moist 
woods in Russia and Siberia; its culture is similar to that 
of the red, but as it is less apt to bear in spurs than on 
young wood, the shoots should not be so much shortened in 
this as in the other. 

Currant bushes will require to be planted at different dis- 
tances, according to the situation and mode of training, &c. 
When planted in beds, borders, or squares, they should be 
six feet apart, but if trained as espaliers, they*will require 
to be eight feet apart. 

Many people dislike the flavour of black Currants; they 
are, therefore, not much used in the kitchen or dessert, and 
seldom in wine making. They make a jelley or jam, in 
estimation as a gargle for inflammatory sore throats. “ In- 
Russia and Siberia, wine is made of the berries alone, or 
fermented with honey, and with or or without spirits. In 
Siberia they make a drink of the leaves; these tincture 
common spirits so as to resemble brandy, and a few of them 
dried and mixed with black tea, answer all the purposes of 
the green material.’””—( Loudon.) 

All kinds of Currants may be forced by placing them in 
any forcing department in January or February; they will 
produce ripe fruit in April and May. 


SELECT DESCRIPTIVE LIST OF CURRANTS. 


Brack Enexisa, Common Black. This species is most generally culti- 
vated in private gardens for medicinal purposes; the berries are plentiful, 
of large size, and frequently hang on the bush two months, improving in 
flavour, 


FIG. 6) 


Brack Naptes. In this variety the fruit is larger, the clusters more nu- 
merous, and each cluster produces more berries than the ordinary kinds, on 
which account it is highly esteemed. 

CuHampacne. The berries of this variety are of a pale red aaloin which 
being transparent, causes it to be generally estimated as a dessert fruit. It 
is a prolific bearer. 

LarceE Rep, Red Dutch. This is the most desirable kind of the red 
fruited currant cultivated ; the bush, when properly trained and pruned, 
grows strong and upright, and produces an abundance of fine large berries. 

Wuite Crysrat, White Grape. An excellent variety, the berries of 
which are large, and of a beautiful clear transparent brilliancy; hence its 
name. 

Waite Dutrcu. This variety is held in great esteem for different pur- 
poses; the clusters and berries are large, of a yellowish white colour, and 
delicious flavour’ The bushes are often so productive that the branches of 
the bearing wood trail beneath the weight of the fruit. 

Missouri Currant. This species is quite distinct from the ordinary 
kinds ; its. berries are purple, and although of rather agreeable flavour, they - 
are not to be compared with those under general cultivation. 

To these may be added Knight's Swect Red, Wilmot’s Large Red, Went- 
worth Red, Victoria, and Green Fruited, lately introduced. 


The above are the most celebrated species of Currants. 
Some nurserymen’s catalogues contain many other names, a 
great proportion of which are, probably, a repetition of the 
same fruit. Where the Currant is cultivated for the purpose 
of making wine, the White and Red Dutch are to be pre- 
ferred to all others. For the dessert, the White Crystal and 
Champagne are great favourites, on account of their trans- 
parent clearness. - 


FIG. 
Fieurer. Ficus carica. 


THERE are many species of the Fig, which are all natives 
of warm climates. In some parts of Asia, and in the South 
of Europe, they are always grown as standards; and the 
fruit, green and dried, forms an important part of the food 
of the mhabitants. The London Horticultural catalogue 
contains the names of seventy-five sorts; and Messrs. Prince, 
of Flushing, have about forty names in their catalogue. It 


6 


62 FIG. 


is cultivated in England as a fruit tree, and, in warm situa. 
tions, will ripen its fruit in the open air. In Sussex, on the 
sea-coast, it ripens its fruit on standards. Some of the best 
in England are at Arundel Castle; and there is a Fig or- 
chard of one hundred trees at Tarring, near Worthing. 
Those at Arundel are planted six or eight feet apart, and 
from a single stem allowed to continue branching conical 
heads, pruning chiefly irregular and redundant growths, and 
cutting out decayed or injured wood. 

The Fig tree may be propagated from seed, cuttings, 
layers, suckers, roots, and by grafting; the most generally 
approved method is by layers or cuttings, which come into 
bearing the second, and sometimes the first year. No tree 
is more robust or more prolific; even plants in pots or tubs 
kept in a temperature adapted for the Orange tree, will fruit 
freely, and ripen two crops a year, and by being taken care 
of through the winter, will go on growing and ripening fruit 
without intermission. Mr. Knight has obtained from his 
hot-house in England, eight successive crops in a year, by 
bending the limbs in a position below the horizontal. The 
trees will produce tolerable crops in the second year if rung 
or decorticated ; and by this process maturity of the fruit is 
accelerated, and its size increased.* Its maturity is also has- 
tened by pricking the fruit with a straw or quill dipped in 
olive oil, or even by slightly touching the fruit with oil, at 
the finger’s end. In Fig countries the fruit is preserved by 
dipping it in scalding lye, made of the ashes of the Fig tree, 
and then dried in the sun. 


~ 


* Girdling, decortication, ringing, or circumcision, as it is sometimes va- 
riously called, consists in making two circular incisions quite round the 
limb, through the bark, at the distance of about a quarter of an inch asun- 
der, more or less, according to the size and thickness of the tree; then by 
making a perpendicular slit, the ring of the bark is wholly removed to the 
wood. Ringing or decortication is applicable to every kind of fruit tree, 
and to the vine. Its operation is twofold. First, in the early production 
and abundance of blossom buds which it induces; and second, in increasing 
the size of the fruit and hastening its maturity, according to the season in 
hich the operation is performed. 


DESCRIPTIVE LIST OF FIGS. 63 


When Figs are cultivated in a garden, a good loamy soil 
should be provided ; and they may be trained to close fences, 
or trellises, in sheltered situations. At the approach of win- 
ter they must be protected; those trained to close fences 
inay be secured through the winter by a covering of mat- 
ang; and such as may be in open situations should be libe- 
vated from the trellis, and laid down close to the ground, 
and covered three or four inches with earth; or trenches may 
be formed of that depth, sufficient to contain the branches, 
which should be fastened down with hooked pegs, without 
cramping them: such of the strong central branches as will 
not bend may be enveloped in litter. They should be 
pruned before they are laid down in November, and on 
being raised again in April, they may be trained as before. 
Figs may be cultivated in private gardens as easily as the 
vine. 


SELECT DESCRIPTIVE LIST OF FIGS. 


ANGELIQUE, Coucourelle Blanche, Melitte. Fruit rather small, some- 
what pyramidal; skin yellow, mottled with white; pulp white ; seed tinged 
with red. In the neighbourhood of Paris this variety produces two crops 
annually; the first is usually thin, but the second very abundant and ex- 
cellent. 

Brack Irarran. Fruit small and round; pulp very delicious. Mr. 
Forsyth used to cultivate this kind in pots, and it is recorded that he has 
gathered from one plant two dozen figs in a day. 

BLUE orn PuRPLE, Large Blue, Great Blue, Large Purple Fruit large, 
oblong; skin purple, covered with thick blue bloom; pulp deep red, and of 
a rich flavour: ripe in August. The tree is hardy and prolific. 

BourRDEAvX, Figue Poire, Violette de Bourdeaux. Fruit of a pyramidal 
figure ; skin brownish red, slightly mottled; pulp red, succulent, and sweet. 
This is cultivated throughout France, and produces two crops annually. 

Brown TuRKEyY. Fruit small and round; pulp very delicious. This 
and the Black Italian are mentioned by Mr. Forsyth as being cultivated by 
him in pots, and each possessing equal merit. 

Brunswick, Madonna, Hanover. Fruit very large, obovate ; skin pale 
green, tinged with yellow; flesh pinkish, extremely rich, and high flavoured. 
This is one of the largest and best hardy figs for garden culture, and it will 
ripen in the neighbourhood of London by the middle of August. 

CuEstaut, Ches‘nut-coloured Ishia, Brown Ischia. Fruit globular, of 
large size ; skin of 2 brown chestnut colour; pulp purple, sweet, and high 


64 FILBERT AND HAZLENUT, 


flavoured This kind will often yield two crops in England, the first fruit 
of which ripens in August. 

Earry Wuire, Small Early White. Fruit somewhat round ; skin thin ; 
when fuliy ripe of a pale yellow colour; pulp white, sweet, and of plea- 
sant flavour. ‘This generally ripens two crops in one season. 

Green Iscura. Fruit oblong; skin green, very thin; pulp purple, 
which, when fully ripe, stains the skin to a brownish cast. This is a very 
high flavoured fig, especially in warm countries: ripe in August. 

LarcE WHITE GENoA. Fruit large, globular; skin thin, white, turning 
to yellow when fully ripe; pulp red, and of good flavour, This in Eng- 
land bears two crops, annually. 

Marta, Small Brown, of some gardens. Fruit small; skin pale brown; 
pulp very sweet and well flavoured: ripe in August, and if left hanging on 
the tree until shrivelled, it becomes a fine sweetmeat. 

Neri. The Nerii fig is highly esteemed in England. Fruit oblong, of 
medium size; skin pale greenish yellow; the fiesh is very rich, and the 
juice possesses a delicate acidity, which renders it peculiarly palatable: ripe 
in August. 

PREGUSSATA. Fruit large, oblate; skin dark brown; pulp deep red; re- 
markably sweet and rich: ripe in August. 

PURPLE GENOA. Fruit large, long; skin dark purple; pulp extremely 
sweet and luscious: ripe in August. 

VIOLETTE, Figue Violette. The Violet Fig, like the Angelique, is much 
cultivated in the neighbourhood of Paris, and produces two crops annually. 
Fruit small; skin deep violet; pulp, near the skin, white; the interior red, 
and of excellent flavour. 

WHITE MarsE1.xeEs, Pocock, Figwe Blanche. Fruit medium size, some- 
what turbinate; skin pale green, becoming yellowish when fully ripe: flesh 
white, dry, sweet, and rich: ripe in August. 

YELow Iscura, Cyprus. Fruit large, of a pyramidal form, skin yel- 
low, when fully ripe; pulp purple and high flavoured: in August and 
September. 


FILBERT AND HAZLENUT. 
Noisetier AveLinter. Corylus, 


Tue Filbert, in many varieties, and also the common Ha- 
zlenut, grow spontaneously in the woods of Britain, and 
some few varieties are indigenous in this country. The 
kinds of Filberts generally cultivated are the white, red, cob, 
clustered, and frizzled; of each of which there are many 
varieties. As this shrub is so easily cultivated, it is a matter 
of astonishment that the nuts from this genus of phants are 
gO scarce in our markets. In different parts of England 


FILBERT AND HAZLENUT. 6A 


there are Filbert orchards. In the Filbert grounds about 
Maidstone, in Kent, it is a prevailing practice to cultivate 
_Hops, standard Apples, and Cherries, among the Filberts; 
_ when these come into a bearing state, the Hops are taken 
up and transplanted elsewhere, and the fruit trees only suf- 
fered to remain. The spare ground is then planted with 
Gooseberries, Currants, &c. The Red Filbert is allowed to 
have a finer flavour than the White. The Cob-nut is large, 
with a thick shell, but the kernel is sweet and of consider- 
able size. The Barcelona is a good large nut, with a thin 
shell. The Cosford is very sweet, kernels well, and the tree 
is a great bearer. The Bond Nut, and the Lambert Nut are 
of large size, roundish shape, and very prolific bearers. The 
Frizzled Filbert is highly esteemed. It is beautiful when in 
the husk, and its flavour is very similar to that of the White 
Filberi; the shell of which is also thin, and its kernel sweet 
and fine. 

All the different kinds may be grown as dwarf standards; 
or they will bear very well if planted in clumps: but as 
they produce an abundance of suckers, these should be 
parted off frequently, and planted in a nursery bed for 
stocks; as the bearing plants will cease to produce fruit in 
any quantity, if the suckers are allowed to form a thick 
bush. They may be propagated by seed, by suckers, by 
layers, or by grafting in the spring upon seedling or sucker 
stocks. 

The Filbert bears principally upon the sides of the upper 
young branches, and upon small shoots which proceed from 
the bases of side branches cut off the preceding year. The 
leading shoot is every year to be shortened, and every shoot 
that is left to produce fruit should be clipped; which pre- 
vents the tree from being exhausted in making wood at the 
end of the branch. Such branches as may have borne fruit, 
must be cut out every year, in order to promote the growth 
of a supply of young fruit-bearing branches. 


6* 


66 GOOSEBERRY. 


GOOSEBERRY. 
GrosEILLeR. Ribes grossularia, uva, crispa, etc. 


Tue Gooseberry is a native of several parts of Europe, 
and is indigenous in America, as far north.as 68°. It is 
cultivated to greater perfection in England than in any other 
part of the world. In Spain and Italy, this fruit is scarcely 
known. In France, it is neglected. In Lancashire, Eng- 
land, and some parts of the adjoining counties, almost every 
cottager cultivates the Gooseberry, with a view to prizes 
given at what are called Gooseberry Prize Meetings; of 
these, there is annually published an account, with the names 
and weights of the successful sorts, in what is called the 
Manchester Gooseberry Book. The prizes vary from ten 
shillings to five and ten pounds sterling. There are meet- 
ings held in the spring to “make up,” as the term is, the 
persons, and the conditions of exhibition; and in August, 
to weigh and test the fruit, and determine the prizes. 

In Lindley’s Guide to the Orchard and Fruit Garden, 
seven hundred and twenty-two varieties are described ; from 
which the following are selected, as in most repute for size. 
flavour, and other good qualities : 


RED. 


BritisH Crown, Boardman’s. This variety is noted as being a fine fla- 
voured fruit, especially for tarts. Thirty-three prizes had been awarded for 
it in 1829; the largest berry weighing 18 pennyweights and 10 grains. 

Cuampacne. The fruit of this variety is held in great esteem for its 
delicious flavour; the berry is of medium size, somewhat oblong and hairy. 

CapprEer’s Top Sawyer. This is a late fruit, of oblong shape, and hairy 
near the base. One hundred and seventy-one prizes were obtained for this 
in 1838 and 9; the heaviest berry weighing 22 dwts. 17 grains. 

Crown Boz, Melling’s. This variety won eighty-five prizes in two sea- 
sons; the largest berry weighing 21 dwts. and 12 grains. It is a late fruit, 
of oblong shape, bright red colour, and hairy. 

EaRzty Rep, Wilmol’s. This variety is considered by Mr. Wilmot as 
first rate of its colour. It hasa thin skin; is of large size, very early, of 
excellent flavour, and incredibly productive. 

Wuntsman. This variety, which originated with Mr. Bratherton, took 


GOOSEBERRY. 67 


two hundred and sixteen prizes in 1828 and 9; the heaviest berry weighed 
24 dwts. ¥ 

LANCASHIRE Lap, Hartshorn’s. One hundred and fifty-six prizes were 
awarded for this variety in two years; the heaviest berry weighing 22 dwts. 
11 grains. 

Marauis or STarrorD, Knight’s. This much esteemed late variety is 
hairy, of medium size, bright red colour, and delicious flavour. 

Ox_p Rovcu Rep. This is a favourite fruit for family use; the berrie* 
are of medium size, of dark red colour; excellent for preserving as goose 
berry jam, and for bottling in an unripe state. 

OveR-AuL, Bratherton’s. This variety took seventy-four prizes in two 
seasons, the average weight of the berries being 20 dwts. It isa highly 
esteemed fruit. 

PLoveHsoy. This is a medium sized early fruit, in great repute for its 
delicious flavour and productiveness. 

PrincE Recent, Boardman’s. This variety won one hundred and 
forty-one prizes in two seasons; the heaviest berry weighing 22 dwts. 11 
grains. 

Roarine Lion, Farmer’s. In 1828 three hundred and forty-nine prizes 
were awarded for this variety ; andin 1829 it won four hundred and fifty- 
three prizes, the largest berry weighing 29 dwts.; since which time, ber- 
ries have been known to weigh over an ounce and a half. 

SHAKSPEARE. Sixty prizes were awarded for this variety in two sea- 
sons; the average weight of the berries were about 20 dwts. Itis a great 
bearer. 

Stir Joun Corerave, Bratherton’s. This variety took three hundred 
and forty-three prizes in two seasons ; the heaviest berry weighing 25 dwts. 
2 grains. ‘ 

TRIUMPHANT, Denny’s. This is a medium sized early berry, weighing 
about 16 dwts. It is considered equal in quality to any gooseberry of its 
colour. 

Warrineron. This is a favourite fruit for private gardens ; the berries 
are of medium size, very rich flavoured, and ripen gradually without de- 
teriorating. 


YELLOW. 


Bunxer’s Hirt, Capper’s. Two hundred and ten prizes were awarded 
for this variety in two years; the heaviest berry weighing 20 dwts. 2 grains. 

Britannta. This variety is noted for its earliness and delicious flavour. 
The fruit is of medium size, weighing about 18 dwts. 

Cotract Girx, Heaps’s. This variety won one hundred and thirty-three 
prizes in two seasons; the largest berry weighing 19 dwts. 14 grains. 

GotpEen Govrp, Hill’s. A fine early fruit of medium size; shape ob- 
long; skin thin, slightly hairy, of rich flavour, and not apt to mildew. 

Go_pEN YELLOw, Dixon’s. This is a favourite, medium sized, early 
fruit for private gardens; the skin is smooth, thin, and transparent, and 
the berries will hang some time without becoming flat and insipid. 

GunNnER Hurdcastle’s. One hundred and ninety-two prizes were given 
for this variety in 1828; and in 1829 one hundred and eighty-one prizes 
were awarded ; the heaviezt berry weighing 24 dwts. 5 grains; fruit rather 
late. 


68 GOOSEBERRY. 


InvincreLe, Hoywood’s. This celebrated fruit is of medium size, weigh- 
ing about 18 dwts; skin thin, transparent; pulp sacchaniae and deli- 
cious. 

Kiitron Hero, Hamlet’s Kilion. One of the best early yellow fruited 
gooseberries; fruit oblong, slightly hairy, excellent for cooking while im- 
mature, and delicious eating when fully ripe. 

REGULATOR, Prophet’s. A very fine fruit, of medium size and rich acid 
flavour; good for bottling, being firm, and not liable to crack. 

Rocxwoop, Prophet's. The fruit of this variety is very early; it is of a 
roundish, oblong shape, and slightly hairy. Itwon three hundred and three 
prizes in two years ; the largest berry weighing 21 dwts. 3 grains. 

Sovereicn, Bratherton’s. Two hundred and two prizes were obtained 
for this variety in two seasons; the heaviest berry weighing 22 dwts. 17 
grains. 

VireR, Gordon’s. This is an early smooth fruit, and won eighty-seven 
prizes in two years; the largest berry weighing 18 dwts. 5 grains. 


GREEN. 

ANGLER, Collier’s. Three hundred and sixty-five prizes were awarded 
for this variety in two seasons; the heaviest berry weighing 20 dwts. 1 
grain. 

EarRiy GREEN, Harry. This variety is described in the Pomological 
Magazine as a very early fruit; it is round, hairy, of a deep green colour 
and excellent flavour, but not large. 

FavouriTE, Bates’s. Two hundred and thirty-five prizes were given for 
this variety in two years; the heaviest berry weighing 18 dwts. 20 grains. 

GREENWOOD, Berry’s. This variety obtained two hundred and four 
prizes in two seasons; the largest berry weighing 17 dwts. 4 grains. It is 
a deliciously flavoured fruit. 

Green Gace, Pitmaston’s. A beautiful berry of medium size; skin 
pale green, smooth and transparent; will hang long on the bush, and 

retain its rich acid flavour when fully ripe. 
' Green Myrrtze, Nixon’s. A fine late gooseberry of large size, oblong 
shape; skin smooth, of pale green colour; pulp Saccs juicy, and of 
peculiar rich flavour. 

HEART OF Oax, Massey’s. Fruit of medium size, eas skin smooth, 
green, with pale yellow veins; pulp rich, and high flavoured even when 
fully ripe. 

INDEPENDENT, Bigg’s. One hundred and twenty-one prizes were given 
for this variety in two years; the largest berry weighing 16 dwts. 4 grains. 
It is an early rich fruit. 

Jorty Tar, Edwards’s. Fruit early, of medium size; skin smooth, 
green, with yellow veins ; average weight about 15 dwts; good to preserve 
while immature, and of delicious flavour when fully ripe. 

LAUREL, Parkinson’s. Fruit of medium size; skin pale green, very 
downy; an excellent dessert fruit, in great repute. 

Lorp Crewe, Cluiten’s. This celebrated variety obtained ninety-six 
prizes in two seasons; the heaviest berry weighing about 23 dwts. Itisa 
prelific bearer, and worthy of general cultivation. 

Ocran, Wainman’s. This variety won two hundred and seventy-eight 


GOOSEBERRY. 69 


prizes m two seasons; the heaviest berry weighing 18 dwts. 8 grains. The 
fruit is oblong and smooth, 
Trouser, Moore’s. One.hundred and sixty prizes were taken for this 
variety in two years; the largest berry weighing 17 dwts. 13 grains. 
Wisraston Hero, Bratherton’s. Fruit of medim size, pale green co- 
lour ; of rich pungent flavour; excellent for preserves, and when fully ripe 
it is a delicious dessert fruit. 


WHITE. 


Bonny Lass, Capper’s. This variety won one hundred and sixty-seven 
prizes in two seasons; the heaviest berry weighing 21 dwts. 10 grains. 

CueEsuirze Lass, Sawnders’s. This is one of the earliest varieties, and 
makes excellent tarts. The fruit is large, oblong, downy, and fine flavoured. 

Governess, Bratherton’s. One hundred and twenty-four prizes were 
awarded for this variety in two years ; the largest berry weighing 24 dwts. 

Lapy DeLamerRE, Wylds’s. This variety took two hundred and fifty- 
three prizes in two seasons; the heaviest berry weighing 22 dwts. 6 grains. 

Lary or THE Manor. This variety won ninety-eight prizes in two 
seasons, the heaviest berry weighing 20 dwts. 9 grains. It is held in great 
esteem for its productiveness. 

Lioness. Fruit of medium size, oblong shape; skin thin, transparent ; 
pulp and juice saccharine and delicious. 

Nairer, Blomiley’s. One hundred and thirty-four prizes were given for 
this variety in two seasons ; the largest berry weighing 18 dwts. 12 grains. 

QUEEN CaRoOLINE. This variety won one hundred and forty-two prizes 
in two years; the heaviest berry weighing 18 dwts. 1 grain. It is a richly 
flavoured fruit. 

SHEBA QUEEN, Crompton’s. This is a favourite variety for private gar- 
dens ; the fruit is early, of medium size ; shape oblong ; skin rather downy ; 
pulp pungent and rich. ) 

Smitine Girt. This is a smallish early fruit, with thin transparent 
skin, and of peculiarly rich flavour even when fully ripe. 

WeELurINeTon’s Grory. One hundred and seventy-three prizes were ob- 
tained in two seasons for this variety; the largest berry weighing 20 dwts. 
4 grains. 

Wate Bear, Moore’s. A fine early dessert fruit; of medium srze and 
oblong shape; skin hairy and somewhat bristly; a prolific bearer. 

WuitE Eager. This variety gained four hundred and seventy-six 
prizes in two seasons; the heaviest berry weighing 23 dwts. 12 grains. 

Wuutte Lion, Chelworth’s. One hundred and two prizes were given for 
this variety in two years; the largest berry weighing 18 dwts. 22 grains. 
The fruit is late, slightly hairy, and excellent for tarts. 

Wuitesmita, Woodward's. This is a small early berry, weighing about 
14dwts. Theskin is downy, and the fruit is fully equal to any gooseberry 
of its colour. 


The Gooseberry may be propagated by all the modes ap- 
plicable to trees or shrubs, but that by cuttings is usually 
adopted for continuing varieties, and that by seed for pro- 


70 GOGSEBERRY. 


curing them. ‘The cuttings should be taken from promising 
shoots just before the leaves begin to fall in the autumn; 
the greatest part of the buds should be taken off, leaving 
only two or three buds on the top. Cut them at such a 
length as the strength and ripeness of the wood will bear; 
and plant them in good pulverized soil. On the approach 
of winter, lay some moss or litter around them; and, by 
being well cultivated, they will be fit to transplant when they 
are a year old. 

When bushes are procured from the public nurseries, let 
the general supply be in such kinds as will ripen in succes- 
sion. ‘hey may be planted in the kitchen garden, in szngle 
rows, along the side of the walks or paths, or in compart- 
ments by themselves, in rows from six to eight feet apart 
trom row ts row, and five or six feet apart in the rows; c1 
in small gardens, they may be trained to a single tall ntem, 
and tied tv a stake; this, though six or eight feet high, occa- 
sions scarcely any shade, and it does not occupy much room, 
nor exclude air, while, at the same time, the stem becomes 
closely hung with berries, and makes a pleasant appearance in 
that state. Persons of taste may train them on arched trel- 
lises, and if they are judiciously managed, the ground areund 
them may be more easily cultivated; the fruit may be kept 
from being splashed with rain, and may be easily gathered 
when wanted, or preserved by shading with mats, &c. Those 
who may have a choice of soil and site, should fix on a good, 
rich, loamy earth, and plant some of the choice kinds in a 
northern and eastern aspect, near the fence, to come late in 
succession. 

The Gooseberry produces its fruit not only on the shoota 
of the preceding year, and on shoots two or three years old, 
but also on spurs or snags arising from the ulder branches 
along the sides; but the former afford the largest fruit. The 
shoots retained for bearers should therefore be left at full 
length, or nearly so; the first pruning should be done before 
the buds swell, so as not to endanger their being rubbed off 


GOOSEBERRY. 71 


in the operation. Cut out all the superfluous cross shoots, 
and prune long ramblers and low stragglers to some well 
placed lateral or eye: retain a sufficiency of the young well 
situated laterals and terminals to form successional bearers. 
In cutting out superfluous and decayed wood, be careful to 
retain a leading shoot at the end of a principal branch. The 
superfluous young laterals on the good main branches, in- 
stead of being taken off clean, may be cut into little stubs 
of one or two eyes, which will send out fruit buds and spurs. 

Some persons not pruning the Gooseberry bush on right 
principles, cause it to shoot crowdedly full of young wood 
in summer, the fruit from which is always small, and does 
not ripen freely with full flavour; on which account it is an 
important point in pruning, to keep the middle of the head 
open and clear, and to let the occasional shortening of the 
shoots be sparing and moderate. Between the bearing 
branches keep a regulated distance of at least six inches at 
the extremities, which will render them fertile bearers of 
good fruit. 

The prize cultivators of this fruit in Lancashire are par- 
ticular in preparing a very rich soil, and they water occa- 
sionally with the liquor which drains from dunghills; and 
there are some who, not content with watering at the root 
and over the top, place a small saucer of water under each 
Gooseberry, only six or eight of which are left on a bush; 
this. is technically called suckling. There are others who 
rmg some of the branches; this is done by cutting out small 
circles of bark round them; and by pinching off a great part 
of the young wood, the strength is thrown to the fruit. 

Unripe Gooseberries may be preserved in bottles against 
winter: some, after filling the bottles in a dry state, stand 
them in a slow oven, or in hot water, so as to heat them 
gradually through without cracking them; they will keep a 
whole year if closely corked and sealed as soon as cold. 

The Gooseberry may be forced in pots or boxes, placed 
!n pits, or in the peach house or vinery. ‘ Hay plants in 


72 GRAPE. 


pots in November, removes to the peach house in January, 
and has ripe fruit in the end of April, which he sends to 
table growing on the plants.”—AHort. Trans. iv. 415. 


GRAPE. 
Viens. Vitis, vinifera, vulpina. 


Tue Grape Vine is described by Loudon as a trailing 
deciduous hardy shrub, with a twisted, irregular stem, and 
long, flexible branches, decumbent, like those of the bramble, 
or supporting themselves, when near other trees, by means 
of tendrils, like the pea. The leaves are large, lobed, 
entire, or serrated and downy, or smooth, green in summer, 
but when mature, those of varieties in which the predomi- - 
nating colour is red, constantly change to, or are tinged 
with some shade of that colour; and those of white, green, 
or yellow Grapes, as constantly change to yellow, and are 
never in the least tinged either with purple, red, or scarlet. 
The breadth of the leaves varies from five to seven or ten 
inches, and the length of the foot stalks from four to eight 
inches. The flowers are produced on the shoots of the 
same year, which shoots generally proceed from those of 
the year preceding: they are in the form of a raceme, of a 
greenish white colour, and fragrant odour, appearing in 
the open air in June; and the fruit, which is of the berry 
kind, attains such maturity as the season and situation admit, 
by the middle or end of September. The berry, or Grape, 
is generally globular, but often ovate, oval, oblong, or finger- 
shaped ; the colour green, red, yellow, amber, and black, or 
a variegation of two or more of these colours. The skin is 
smooth, the pulp and juice of a dulcet, poignant, elevated, 
generous flavour. Every berry ought to enclose five small 
heart or pear shaped stones; though, as some generally 
fail, they have seldom more than three, and some varieties, 


GRAPR 73 


when they attain a certain age, as the Ascalon, or Sultana 
raisin, none. The weight of a berry depends not only on 
its size, but on the thickness of its skin and texture of the 
flesh, the lightest being the thin-skinned and juicy sorts, as 
the Sweet Water or Muscadine; and what are conside:ed 
as large berried of these varieties, will weigh from five to 
seven pennyweights, and measure from one to two-thirds of 
an inch in girth. A good-sized bunch of the same sorts 
may weigh from two to six pounds; but bunches have been 
grown of the Syrian Grape, in Syria, weighing forty pounds, 
and in England weighing from ten to nineteen pounds. A 
single vine, in a large pot, or grown as a dwarf standard, in 
the manner practised in the vineyards in the North of France, 
ordinarily produces from three to nine bunches; but by 
_ superior management in gardens in England, the number 
of bunches is’ prodigiously iricreased, and one plant, that of | 
the red Hamburgh sort, in the vinery of the royal gardens 
at Hampton Court, has produced two thousand two hundred 
bunches, averaging one pound each, or in all nearly a ton. 
That at Valentine, in Essex, has produced two thousand 
bunches of nearly the same average weight. 
~The age to which the vine will attain in warm climates is 
80 great as not to be known. It is supposed to ve equal or 
even to surpass that of the oak. Pliny speaks of a vine 
which had existed six hundred years; and Bose says, there 
are vines in Burgundy upward of four hundred-years of age 
In Italy there are vineyards which have been 1n a flour 
ishing state for upward of three centuries, and Miller tells 
us that a vineyard a hundred years old is reckoned young. 
The extent of-the branches of the vine, in certain situations 
and circumstances, is commensurate with its produce and 
soil. In the hedges of Italy, and woods of America, they 
are found overtopping the highest elm and poplar trees; and 
in England, one plant, (lately dead,) trained against a row 
of houses in Northallerton, covered a space, in 1585, of one 
hundred and thiy-s- en square yards; it was then above 


G4 ' GRAPE. 


one hundred years old. ‘That at Hampton Court, nearly of 
the same age, occupies above one hundred and sixty square 
yards; and that at Valentine, in Essex, above one hundred 
and forty-seven square yards. The size to which the trunk, 
or stem, sometimes attains in warm climates, is so great as 
to have afforded planks fifteen inches broad, furniture, and 
statues; and the Northallerton vine, above mentioned, in 
1785 measured four feet in circumference near the ground, 
_and one branch of the Hampton Court vine measures one 
hundred and fourteen feet in length. Vine timber is of great 
durability. 

The varieties of the Grape in countries where it is grown 
for the wine press, are as numerous as the vineyards; for as 
these for the most part differ in soil, aspect, elevation, or 
otherwise, and as the vine is greatly the child of local cir- 
cumstances, its habits soon become adapted to those in 
which it is placed. When it is considered that a vineyard 
once planted will last two or three centuries, it will readily 
be conceived that the nature of a variety may be totally 
changed during only a part of that time. The varieties 
mostly in esteem for wine making are small berries, and 
bunches with an austere taste. The Burgundy, as modified 
by different soils and situations, may be considered the most 
general vineyard Grape of France, from Champagne or 
Marne, to Marseilles or Bordeaux. 

The best wine in Italy and Spain is also made from Grapes 
of this description ; but in both countries many of the larger- 
berried sorts are grown on account of their producing more 
liquor. The sweet wines, as the Malmsey, Madeira, Con- 
stantia, Tokay, &c., are made from sweet-bertied Grapes, 
allowed to remain on the plants till over-ripe. That wine 
is the strongest, and has most flavour, in which both the 
skins and stones are bruised aud fermented. The same 
thing is the case in making cider; but in both processes 
bruising the stones or kernels is neglected. The vine was 
furmeriy extensively cultivated in Britain for the wine press, 


GRAPE, To 


bi. its culture is now confined to the garden as a dessert 
fruit; and they have in that country not only the best varie- 
ties, but they grow the fruit to a larger size, and of a higher 
flavour, than is done any where else in the world; this is 
owing to the perfection of their artificial climates, and the 
great attention paid to sil and subsoil, and other points of 
culture. The fruit is produced in some vineries during every 
month in the year; and in the London markets (generally) 
it is to be had in the highest degree of perfection from March 
to January. 

The vine will thrive in any soil that has a dry bottom; 
and in such as are rich and deep it will grow luxuriantly, 
and produce abundance of large fruit; in shallow, dry, 
chalky, or gravelly soils, it will produce less fruit, but of 
better flavour. Speechly recommends dung reduced to a 
black mould, the dust and dirt of roads, the offal of animals, 
or butchers’ manure, horn shavings, old rags, shavings of 
leather, bone dust, dung of deer and sheep, human excre-- 
ment when duly meliorated by time, a winter’s frost, and 
repeatedly turning over. . Abercrombie says that dung out 
of a cow-house, perfectly retted, is a fine manure for the 
vine; he recommends drainings from dunghills to be used 
over the ground once in ten or fourteen days from the time 
the buds rise, till the fruit is set, and that fresh horse dung 
be spread over the ground in autumn as a manure, and also 
to protect the roots from the inelemency of the weather ; 
some, however, disapprove of manuring high, as being cal- 
culated to produce wood rather than fruit.* 

The general mode of propagating the vine is by cuttings, 
either a foot or more long, with a portion of two year old 


* It has been proved by repeated experiments that the best manure for 

vines, is the branches pruned from the vines themselves, cut into small 

pieces and mixed with the soil by means of a garden hoe. Dr. Liebig, in 

his ‘Organic Chemistry,’ mentions several instances of vines being kept in 

a thriving condition for from ten to thirty years by the trimmings of vines 

acl The discovery was made by poor peasants, who could not afford 
to buy the ordinary kinds of manure. 


76 GRAPE, 


wood, or short, with only one bud, or one bud and a half 
joint, &c. Vines are to be had at the nurseries, propagated 
either from layers, cuttings, or eyes; but plants raised from 
cuttings are generally preferred; many are of opinion that 
it is a matter of indifference from which class the choice is 
made, provided the plants are well rooted, and in good 
health, and the wood ripe. A mode of very general utility 
is to select the plants in the nursery a year before wanted, 
and to order them to be potted in very large pots. Varie- 
ties without end are raised from seed, and it is thought that 
by propagating from the seed of successive generations, 
some sorts may ultimately be procured, better adapted for 
ripening their fruit in the open air than now known. A 
seedling vine, carefully treated, will show blossoms in its 
fourth or fifth year; say that it produces a fair specimen of 
its fruit in the sixth year, then a new generation may be 
obtained so often; but seed ought never to be sown, except 
- for experiment. 

The following method of grafting the vine is recommended 
by Mr. Loudon: Select a scion with one good eye; pare it 
beneath the eye and on the opposite side, in the form of a 
wedge. Select from the stock to be grafted on, a branch of 
the preceding year; cut this off a little above the second 
eye from its base; then with a sharp knife split it down the 
centre nearly to the old wood. Out of each half of the 
stock, but chiefly out of that half which is opposite the bud, 
pare off as much as is necessary to make it fit the scion, 
which must be inserted with its eye opposite to the eye 
which is left on the top of the stock, and bandaged together 
carefully with bass matting. Some use grafting clay, others 
composition ; in either case, a small hole for the eye of the 
graft, and another hole for the eye left on the stock, must. 
be left open. Tie over a little moss, to be occasionally sprin- 
kled with water. It is very essential that the young shoot 
on the top of the stock should be allowed to grow for ten or 
fifteen days; then cut it off, leaving only one eye and one 


lS 


era: 


DESCRIPTIVE LIST OF GRAPES. 77 


leaf to draw the sap and keep alive the circulation, till both 
scion and stock are perfectly united. 

William Robert Prince, in his Treatise on the Vine, pub- 
lished in 1830, enumerated about five hundred and fifiy va- 
rieties under cultivation, in the vineyard attached to the Lin- 
neean Botanic Garden at Flushing, including about ninety 
American native Grapes; but no sufficient evidence has as 
yet been exhibited ‘of the foreign varieties flourishing in 
vineyards here, equal to what they do in Europe. Mr. Lou- 
bat once attempied to establish a vineyard on Long Island, 
which he abandoned after six years’ arduous exertion. The 
following have been found to succeed best in private shel- 
tered gardens in the vicinity of New-York: the Sweetwater, 
the Chasselas, the Muscadine, the White Tokay, the Black 
Hamburgh, the Blue Cortiga, the Miller Burgundy, the 
Austrian Muscadel, the Messlier, the Morilon, the Black 
Prince, Blanc, and some excellent seedling sorts from the 
imported Lisbon Grapes. To plant a vinery for a full crop 
of good Grapes of various flavours, take a white and red 
Muscat, a white and red, or black Muscadel, a white Raisin 
Grape, a white and red Hamburgh, a Stilwell’s, and red 
Sweetwater, a white and red Nice, a black Damascus, a 
red Syracuse, and a black Constantia. The above list con- 
tains some of the most esteemed table Grapes of all colours 
and flavours, which will ripen in succession. 


SELECT DESCRIPTIVE LIST OF NATIVE 
GRAPES. 


ALEXANDER, Constantia of Vevay, Madeira of York, Pa., Winne, Schuyl- 
kill Muscadel. A good wine fruit, of large size, blackish colour, and ob- 
long form; very juicy and pungent; a great and sure bearer. 

Buianp, Bland’s Madeira, Biand’s Virginia, Mazzei, Powel. A pale 
red grape, of large size and round shape, rather musky, but the juice is 
sweet and lively. 

CAROLINA PERFUMED. A medium sized fruit, of purpie colour and 
rather an unpleasant odour; it is, however, considered as well adapted for 
wine, being rather pungent, very juicy, and pulpless. 

# 


78 ‘ GRAPE. 


Catawea, Red Muncy, To Kalon. A fine variety, above medium size, 
of dark red colour, in form round, in flavour delicious for the dessert, and 
highly productive; it ripens soon after the Isabella. 

CunnIncHAM. A native of Prince Edward’s county, Virginia; the ber- 
ries are round, black, of medium size, and not liable to rot; they are said 
to resemble, in taste, the Nigrillo of Madeira, and are considered good for 
Wine as well as for the table. i 

Ersinsureé. Fruit small, round, of purple colour, and delicate musky 
flavour, without pulp; good for wine, and as a dessert fruit ; the vine is 
very hardy and productive. 

Hrpe’s Eriza. Berries large, oval, of violet colour, and excellent fla 
vour; alike suited for the dessert and for wine. 

IsaBELLA. A well known and highly estimated variety. Fruit large, 
oval, of rich purple colour, covered with bloom; skin, under good cultiva- 
tion, thin; flesh juicy, rich, and vinous ; an excellent dessert fruit. 

LurBoroucH. A sweet fox grape of large size and round shape; skin, 
dark purple ; pulp dissolving in a saccharine musky juice; good for wine 

Mappox. A good wine grape, not liable to rot; it is of medium size; 
roundish; of a brownish red colour, and a brisk vinous flavour. 

Norton’s Vireinta SEEDLING, Longworth’s Ohio. An early fruit of 
medium size and dark purple colour; it ripens in September; makes ex- 
cellent wine ; it is also generally approved asa dessert fruit. 

Ponn’s Srzpiine. A large purple grape of roundish form, thin skin, 
and of rich pungent flavour; adapted for wine, as well as for the table. 

ScupPpERNONG. ‘This species is very prolific; the berries are large, round- 
ish, and of a colour varying from brick red to black; makes peculiar Mus- 
cat wine, and is highly esteemed as a dessert fruit. 

WarRrREN, Madeira. A round fruit of medium size and dark purple co 
lour; it is considered by some as the most luscious of all native grapes; it 
makes excellent wine. 

Woopson. A small round black Virginian variety, from Prince Edward’s 
county; it is celebrated as a very proper fruit for the manufacture of 
sparkling wine ; it ripens later than most other varieties, but yields abun- 
dantly. 


The above list comprises the most esteemed species of 
Native Grapes under cultivation; the greater part of which, 
with the best of the foreign varieties, may be purchased at 
the Commercial Garden and Nursery of Messrs. Parsons & 
Co., Flushing, Long Island, near New-York. 

Previous to planting vines, care should be taken that the 
ground be well pulverized and prepared for some distance 
around for the roots to spread. The soil should be deep and 
dry, and some rich compost, or vegetable mould, should be 
used around the roots in filling in; a handful or two of wet 


Tie 


GRAPE. 79 


ashes to eacli plant is recommended by Mr. Loubat, as bene- 
ficial; and he recommends the planting to be done in the 
month of March, or early in April. 

There are various methods adopted in training and prun- 
ing the vine; and it appears impossible to lay down rules 
to suit every cultivator. The vine having, like other trees, 
a tendency to produce its most vigorous shoots at the ex- 
tremities of the branches, and particularly so at those which 
are situated highest, it generally happens, when it is trained 
high, that the greater portion of the fruit is borne near the 
top; and it has been observed, that the fruit produced on 
the vigorous shoots, which naturally grow at the extremities 
of the long branches, is generally more abundant, and of 
finer quality than that produced on the short lateral ones, 
from which circumstance, high training seems to be the best 
calculated for private gardens. 

In some parts of Italy, vines are cultivated together with 
Mulberry trees, and are allowed to mingle and hang in fes- 
toons; thus silk and wine are produced on the same spot ; 
and it is considered that when vines are allowed to grow 
over trees, on the side of a house, or on bowers, or extended 
on tall poles, without much trimming, they will produce more 
fruit, and are not so liable to mildew. 

Dr. G. W. Chapman, of New-York, having paid some 
attention to the cultivation of native Grapes, observes, that 
the vine, in its natural state, seldom or never throws out 
bearing shoots until it reaches the top of the tree on which 
it ascends, when the branches take a horizontal or descend- 
ing position. From this fact he considers horizontal training 
preferable to that in the fan shape. I*rom the experiments 
he has made, he has found that the shoots coming from those 
parts of the branches bent downward, are more productive 
than from those ascending; he considers deep digging 
around the vine, even to the destruction of some of the ex- 
tending roots, as calculated to promote the growth of more 
fruit and less wood, than if allowed to spread near the sur- 


80 GRAPE. 


face ; and ie disapproves stopping the shoots before the fruit 
until early in July. 


Mr. William Wilson, of Clermont, leaves his foreign sea 


their whole length at the time of trimming in October. In 
November, they are laid on the ground at full length, fastened 
down with pins, and covered lightly with earth; in this state 
they lie all the winter. In April, as soon as the weather 
will permit, they are uncovered, and left lying on the ground 
ten or twelve days: by the first uf May, the vines are trained 
to stakes or poles of the length of ten feet and upward; 
and by the middle of June the stakes are entirely covered 
by new shoots of the vine, and with plenty of fruit, which 
ripens in September. Mr. W. says, that until he pursued 
his present course, his fruit was frequently blasted and mil- 
dewed, but that he has now vines twenty or thirty feet long, 
which run up the fruit trees adjoining; others, being carried 


up eight or ten feet, are stretched horizontally. It is seldom © 


he gathers fruit within three or four feet of the ground, and 
he has never any blasted or infected with mildew; he keeps 
the ground cultivated by frequent hoeing; but he says he 
has used no manure for ten years or more. 

iidward H. Bonsall has a vineyard of American Grapes 
at Germantown, Pa., in a high state of cultivation. In page 
331 of Prince’s Treatise on the Vine, is a letter to the au- 
thor, containing some valuable information, from which the 
following is extracted as appropriate to our subject. 

Mr. Bonsall’s vineyard is situated between the Schuylkill 
and Delaware Rivers, four miles from the former, and eight 
from the latter, at an elevation of three hundred feet above 


their level; has an aspect facing 8.8. E., with a substratum 


of light hate: soil, and seems well uit to the purpose. 
He says, ‘from my experience, both on my premises and at 
other places, it is my opinion that we should reject almost 
all the foreign varieties, especially where our object in culti- 
vating them is to make wine.” He has upward of thirty 
varieties of American vines under cultivation; be recom- 


—— 


GRAPE. Si 


mends preparing the ground by ploughing with two ploughs 
‘with strong teams, one immediately behind the other, in the 
same furrow, each of them set deep; and after the plough- 
ing is completed, to be harrowed thoroughly. Then in the 
direction the rows are intended to be planted, parallel fur- 
rows are run across the field, at the distance of eight feet 
from each other; these are afterward crossed at right an 

gles, five feet asunder. In the opening, at the intersection 
of these furrows, cuttings from nine to twelve inches long 
are planted, and arranged with a view to the vines being, 
when grown, at distances of four by seven feet from each 
other; to this end, he frequently plants two cuttings in a 
place, some of which are used to fill up with, in case ‘of 
failures. He says, that in 1829 he planted in nursery beds 
from two to three thousand cuttings as late as the middle of 
April to the middle of May, with better success than at any 
previous time. “In this case the slips should be kept in a 
cool, damp place, where vegetation may be held in check. 
To insure their freshness, sprinkle them occasionally with 
water. Previous to planting cut them a proper length, and 
place them with their lower ends three or four inches in 
water, in a tub above ground, where they may soak three or 
four days. At this season the temperature will be likely to 
be such as to spur vegetation at once into healthy and 
vigorous action. The autumn, or early in the spring, is 
preferable for rooted plants. In the autumn of the firt 
year, after the frost has killed the unripe part of the young 
shoots, they should be pruned down to the mature, firm 
wood, and then with a hoe hilled over with the surrounding 
soil, which will completely protect them through the winter. 
If left without protection the first winter, many of them will 
perish.” 

Mr. Bonsall says, his mode of training, as far as he is 
aware of it, is entirely peculiar to himgelf, which he describes 
as follows: ‘I take chestnut posts, the thickness of large 
feuce rails, seven feet in length; these I plant along the | 


62 GRAPE, 


rows, at distances of ten feet from each other, and at such 
a depth as to leave five feet above the surface of the earth; 
then taking three nails to each post, and driving them to 
within half an inch of their heads, the first two and a half 
feet from the ground, a second midway between that and 
the top, and the third near the top, I attach No. 11 iron wire 
(one degree soft is best) firmly to one of the nails in the 
end post, pass on to the next, and stretching it straight and 
tight, give it one turn round a nail in the same line as the 
one to which it was first attached. Having in this manner 
extended it along the three courses, the whole length of the 
row, my trellis is formed. I have had a portion of my vine- 
yard fitted up in this way for three years, and experience 
has confirmed the superior fitness of the plan. It is not its 
least recommendation, that it possesses in a degree the cha- 
racter of labour-saving machinery. A very important and 
extensive labour-making portion or the operations in the — 
vineyard during the summer, is the attention required by the 
growing shoots to keep them properly trained up. ‘They | 
grow and extend themselves so rapidly, that where the strips 
of the trellis are lath, or where poles are used to support 
vines, unless very closely watched, they tall down in every 
direction, in a very unsightly and injurious manner. Here 
the wire being small, the tendrils or claspers eagerly and 
firmly attach themselves to it, and thus work for themselves 
in probably two-thirds of the instances where the attention 
of the vigneron would otherwise be required. There is a 
free access afforded to the sun and air, and no hold for the 
wind to strain the frame,” &c. Mr. Bonsall says farther, “I 
shall nut enter into a minute description of my manner of 
pruning, but may just say, that after the vines have attained 
a full capacity for production, (say five years from the cut- 
ting,) my view is to prepare them for bearing an average of 
fifty clusters to each, leaving several shoots of from three to- 
five joints on a Vine for this purpose. When fresh pruned, 
they will net be more than four feet high, at their greatest age.” 


GRAPE. ; 83 


Dr. R. T. Underhill, of New-York, has a vineyard at 
Croton Point, near Sing Sing, where, after having sunk 
thousands of dollars in attempting to raise the most cele- 
brated foreign varieties, he abandoned the project as vision- 
ary, and commenced planting the Isabella Grape in 1832, 
and the Catawba in 1835. Mr. Underhill has now upward 
of twenty acres of these grapes, chiefly of the former, un- 
der the most successful cultivation. He says that the Isa- 
bella Grape ripens two or three weeks earlier than the Ca- 
tawba, and that these two varieties are, in his estimation, the 
_best adapted for general purposes; the former yielding with 
him a more valuable crop than any other with which he is ac- 
quainted. He says that the quality of this fruit has improved 
very much within a few years, the clusters and berries being 
much larger and sweeter; and that they are capable of still 
greater improvement by high cultivation. 

The following extracts are from Dr. Underhill’s commu- 
nication to the editor of the ‘ Cultivator,’ published January 
28th, 1843: . 

‘‘In this latitude, (south of the highlands of the Hudson,) 
I find that the Isabella Grape ripens quite as well when 
planted in a level field, protected from the north and west 
winds by woods or hedges, as on declivities. Several of my 
vineyards are thus located, and, as far as I can perceive, the 
fruit ripens at about the same time, and is of the same 
quality as those planted on steep side-hills. I think, how 
ever, that north of the highlands, side-hills would be prefer- 
able. To prepare the ground for a vineyard, the best way 
is to turn over the whole of the surface soil from fifteen to 
eighteen inches in depth, early in the spring, by ploughing 
twice in the same furrow. This will place the richest pait 
of the soil in a position hate it will give the greatest sup- 
ply of nourishment to the vines. Few vineyards in this 
countiy have been prepared in this way; but the cost is so 
small and the advantages so ereat, that it should be done 
wherever there are no rocks or large stones to prevent it.” 


84 GRAPE, 


The following observations on the destruction of the Rose- 
bug,-were also published in the ‘ Cultivator,’ Sept. 13, 1842: 

‘“‘T observed that when the rose-bugs first appeared on the 
vines, they were so feeble as to be unable to fly even for a 
few yards. Having surmounted all other difficulties, Il was 
determined not to be defeated in the vineyard cultivation 
of the Grape by this insect, and consequently resorted to 
the following means for its destruction. I directed my men 
to take each a cup, with a little water in it, and go through 
the vineyards every morning, removing every bug from the 
vines; and this was done quite rapidly by passing the cup 
under the leaf and merely touching it, when the bugs in- 
stantly dropped, and were received in the cup containing the 
water. When the cup was full, they were soon destroyed 
by pressing the foot upon them on a hard surface. This 
plan was persevered in every morning as long as a bug could 


be found, and was attended with such success, that they 


have given me very little trouble since. I also tried plough- 
ing my vineyards just before winter set in, so as to expose 
to the weather the insect in the larve state, which will 
certainly destroy the young tribe that have not descended 
below the reach of the plough. For two years past the 
number has been so small that I have omitted this process 
for their destruction— R. T. Underhill.” 

Although the man of taste and capacity for improving on 
the improvements of others, may have gleaned ideas from 
the above extracts, sufficient to enable him to cultivate the 
vine in his own garden, it may be necessary to direct the 
readev’s attention to the different methods of cultivating this 
excellent fruit in varied situations. 

A vine may be trained horizontally under the coping of 
a close fence or wall, to a great distance, and the borders 
in an east, southeast, and southern aspect of large gardens, 
may be furnished with a variety of sorts, which will ripen 
in great perfection, without encumbering the. borders; or 
the plants may be trained low, like currant bushes; iu 


ee 


GRAPE. 85 


which case, three or more shoots, eighteen inches or two feet 


in length, may diverge from the stem near the ground, to 


supply young wood annually for bearing. The summer 
pruning consists in removing shoots which have no fruit, or 
are not required for the succeeding season; and in topping 
fruit-bearing shoots, and also those for succeeding years, 
when inconveniently long and straggling. For as, by this 
mode, the shoots destined to bear are all cut into three or 
four eyes at the winter pruning, no inconyenien’ arises from 
their throwing out laterals near the extremities, which top- 
ping will generally cause them to do. 

In training vines as standards, the single stem at the bot- 
tom is not allowed to exceed six or eight inches in height, 
and from this two or three shoots are trained, or tied to a 
single stake of three or four feet in length. These shoots 
bear each two or three bunches, within a foot or eighteen 
inches of the ground, and they are annually succeeded by 
others which spring from their base, that is, from the crown 
or top of the dwarf main stem. This is the mode practised 
zn the North of France and in Germany; in the South of 
France and Italy, the base or main stem is often higher, and 
furnished with side shoots, in order to afford a great supply 
of bearing wood, which is tied to one or more poles of 
greater height. The summer pruning, in this case, is nearly 
the same as in the last. In the winter pruning, the wood 
that has borne is cut out, and the new wood shortened, in 
cold situations, to three or four eyes, and in warmer places,e 
to six or eight eyes. 

Nicol observes, that ‘‘ Most of the summer: pruning of 
vines may be performed with the fingers, without a knife, 
the shoots to be displaced being easily rubbed off, and those 
to be shortened, being little, are readily pinched asunder.” 
After selecting the shoots to be trained for the production of 


- @ c1op next season, and others necessary for filling the trellis 


from the bottom, which shoots should generally be laid in 


2t the distance of a foot or fifteen inches from each other, 
8 


&6 GRAPE. 


rub oft all the others tnat have no clusters, and shorten those 
that have, at one joint above the uppermost cluster. For 
this purpose, go over the plants every three or four days 
tul all the shoots in fruit have shown their clusters, at the 
same time rubbing off any water shoots that may rise from 


‘the wood. 


s 


Train in the shoots to be retained, as they advance. If 
there be an under trellis, on which to train the summer 
shoots, they may, when six or eight feet in length, or when 
the Grapes are swelling, be let down to it, that the fruit may 
enjoy the full air and light as it advances toward maturity. 
Such of these shoots as issue from the bottom, and are to 
be shortened in the winter pruning to a few eyes, merely for 
the production of wood to fill the trellis, may be stopped 
when they have grown to the length of four or five feet. 
Others that are intended to be cut down to about two yards, 


and which issue at different heights, may be stopped when 


they have run three yards, or ten feet, less or more, accord- 
ing to their strength. And those intended to be cut at or 
near the top of the trellis, should be trained a yard or two 
down the back, or a trellis may be placed so as to form an 
arbour; or they may be placed to run right or left a few feet 
on the uppermost wire. 

The stubs or shoots on which the clusters are placed will 
probably push again after being stopped, if the plauts be 
vigorous. If so, stop them again and again; but after the 
fruit are half grown, they will seldom spring. Observe to 
divest the shoots, in training, of all laterals as they appear, 
except the uppermost on each, in order to provide against 


accidents, as hinted before, in training the newly-planted’ 


vines. When these shoots are stopped, as directed above, 
they will push again. Allow the lateral that pushes, to run 
a few joints, aud then shorten it back to one, and so on as it 
pushes, until it stops entirely. When the proper shoots get 
ripened nearly to the top, the whole may be cut back to the 
criginally shortened part, or to one joint above it, if there 


GRAPE. 87 


be reason to fear that une uppermost bud of the proper shoot 
will start. 

Divest the plants of all damped and decayed leaves as they 
appear, as such will sometimes occur in continued hazy 
weather, and be particularly cautious not to injure the leaf 
that accompanies the bunch, for if that 1 is lost, the fruit will 
be of little value. 

“Kivery one of penetration and discernment,” Nicol ob- 
“serves, “will admit the utility of thinning the berries on 
bunches of Grapes, in order that they may have room to 
swell fully; and, farther, that of supporting the shoulders of 
such clusters of the large growing kinds as hang loosely, - 
and require to be suspended to the trellis or branches, in 
order to prevent the bad effects of damp or mouldiness in 
very moist seasons. Of these, the Hamburgh, Lombardy, 
Royal Muscadine, Raisin, St. Peter’s, Syrian, Tokay, and 
others, should have their shoulders suspended to the trellis, 
or to the branches, by strands of fresh matting, when the 
berries are about the size of garden peas. At the same time, 

the clusters should be regularly thinned out with narrow 

; pointed scissors, to the extent of from a fourth to a third 
part of the berries. The other close-growing kinds, as the 
Frontignacs, Muscats, &c., should likewise be moderately 
thinned, observing to thin out the small seedless berries only 
of the Muscadine, Sweet Water, and flame-coloured Tokay. 
In this manner, handsome bunches and full-swelled berries 
may be obtained; but more so, if the clusters or over-bur 
dened plants be also moderately thinned away. Indeed, 
cutting off the clusters, to a certain extent, of plants over- 
loaded, and pushing weak wood, are the only means by which 
to cause them to produce shoots fit to bear fruit next year; 
and this should be duly attended to, so long as the future 
welfare of the plants is a matter of importance.” 

The preceding observations may be considered as falling 
short of what may be expected on the cultivation of so im- 
portant a fruit as the Grape; but it is introduced into this 


) 


88 MULBERRY. 


book only as a dessert fruit. The modes of training in 
vineyards and vineries are alike suited to the garden. Low 
training may be practised in borders or hedge ‘rows, in large 
gardens; and high training in sheltered situations, on high 
trellises or arbours. By proper management, the vine may 
ve elevated to the middle story of a house by a single stem, 
and afterwards trained toa great height according to the 
taste of the proprietor. As the vine is often trained near 
buildings, an awning may be conveniently formed over the 
tops so as to admit of fumigating the vine with smoke from 
tobacco, &c., as may be necessary in the summer season; 
or a sort of movahle tent may be made of light boards, and 
cheap glazed linen, or an old sail, &c., capable of covering 
the vine while a smoke is created underneath; this will 
effectually destroy such insects as may annoy the vine, and 
may prevent mildew and other diseases. 


MULBERRY. 
Morter. JWorus. 


THERE are several species of the Morus or Mulberry. 
The white kind is commonly cultivated for its leaves to feed 
silkworms, though in some parts of Spain, and in Persia, 
they are said to prefer the Black Mulberry. In China, it 
appears that both sorts are grown for this purpose. The 
most esteemed variety of the white is grown in Italy, and 
especially in Lombardy, with vigorous shoots, and much 
larger leaves than the other. The Morus multtcaades is cul- 
tivated in many parts of France, and is by some preferred 
to.all other varieties. It is said that a less quantity of foliage 
from this variety will satisfy the silkworms, The late An- 
drew Parmentier, Esq., was the means of introducing seve- 


ral choice varieties from that country; and our nurserymen 


in geueral, have of late years, turned their attention to the 


er 


MULBERRY. 89 


cultivation of such as are best adapted to silkworms, which 
are sold at moderate prices. 

In France, the white Mulberry is grown as pollard Elms 
are in England. In Lombardy, it is grown in low, marshy 
ground. In China, it is also grown in moist, loamy soil, 
and both there and in the East Indies, as low bushes, and 
the plantations rooted up and renewed every three or four 
years. In many parts, when the leaves are wanted for the 
worms, they are stripped off the young shoots, which are 
left naked on the tree; in other places, the shoots are cut 
off, which is not so injurious to the tree, while the points of 
the shoots, as well as the leaves, are eaten by the worms. 

The plants are sometimes raised from seed, and one ounce 
of seed will produce five thousand trees, if sown in rich 
loamy soil in the latter end of April, or early in May; but 
the young plants will require protection the first winter ; they 
are more commonly propagated by layers and cuttings, put 
down inthespring. The Italian variety is frequently grafted 
on seedling stocks of the common sort, in order to preserve 
it from degenerating. In the East Indies, the plants are 
raised from cuttings, three or four of which are placed 
together where they are finally to remain. 

But Mulberry trees are valuable for their fruit; and in 
England the black and red kinds are in great esteem, and 
much eultivated. ‘The fruit of the white Mulberry is white, 
and less acid than that of the black species. The black is 
naturally a stronger tree than the other; the fruit is of a 
dark, blackish red, and of an agreeable aromatic and acid 
flavour. The red Mulberry has black shoots, rougher leaves 
than the black Mulberry, and a dark, reddish fruit, longer 
than the common sort, and of a very pleasant taste.. The 
fruit of the yellow Mulberry is very sweet and wholesome, 
but not much eaten, excepting by birds; the timber, how- 
ever, is valuable, from its abounding in a slightly glutinous 
milk of a sulphurous colour, and is known in Europe under 
the name of fustic wood, for dying a yellow colour. 

| * 


90 MULBERRY. — 


In Russia, the fruit of the Morus tartarica is eaten fresh, 
conserved, or dried; a wine and a spirit are also made from 
them, but the berries are said to be of an insipid taste. 

All the species of the Morus are remarkable for putting 
out their leaves late, so that when they appear, gardeners 
may safely set out their green-house plants, taking it for 
granted that all danger from frost is over; from this circum- 
stance, plantations of Mulberry trees may be made in this 
country in the spring of the year with greater safety. 

The Mulberry produces its fruit chiefly on little shoots of 
the same year, which arise on last year’s wood and on spurs 
from the two-year-old wood; in both stages, mostly at the 
ends of the shoots and the branches. In pruning, thin out 
irregular crossing branches, but never shorten the young 
wood, on which fruit is produced. If any of the dwarfish 


kinds are cultivated as espaliers for their fruits, cut so as to © 


bring in a partial succession of new wood every year, and 
a complete succession once in two years, taking the old bar- 
ren wood out, as may be necessary. As the blossom buds 
cannot be readily distinguished from others in the winter, 
the best period for pruning is when the blossoms first become 
visible in the spring. 

There is another genus of plants, known as the Paper 
Mulberry, which is very ornamental, called Broussonetia 
papyrifera; though a low tree, it has vigorous shoots, fur- 
nished with two large leaves; the fruit, which is small, is 
surrounded with long purple hairs, changing to a black pur- 
ple colour when ripe, and full of juice. “In China and 
Japan, it is cultivated for the sake of the young shoots, from 
the bark of which the inhabitants of the Eastern countries 
‘make paper. The bark being separated from the wood, is 
steeped in water, the former making the whitest and best 
paper. The bark is next slowly boiled, then washed, and 
afterward put upon a wooden table, and beat into a pulp. 
This pulp being put in water, separates like grains of meal. 
An infusion of rice, and the root of manhiot, are next added 


ng GOP 


NECTARINE. 91 


to it. From the liquor so prepared, the sheets of paper are 
poured out one by one, and when pressed the operation is 
finished.” 

“‘ The juice of this tree is sufficiently tenacious to be used 
in China as a glue, in gilding either leather or paper. The 
finest and whitest cloth worn by the principal people at 
‘Otaheite, and in the Sandwich Islands, is made of the bark 
of this tree. The cloth of the Bread Fruit tree is inferior 
in whiteness and softness, and worn chiefly by the common 
people.” 


NECTARINE. 
Pecurra Frurt tisse, ov Brocnons. vimygdalus nectarina, 


Tue varieties of this fruit resemble the Peach in every 
respect, except that the skin is perfectly smooth, of a waxen 
appearance, and the flesh generally more firm; although of 
the same genus as the Peach, which is so plentiful in this 
country, the fruit of the Nectarine is quite a rarity, and sel- 
dom appears in our markets. ‘There are seventy-two varie- 
ties cultivated in the Horticultural Garden of London under 
mame. 

It is generally allowed that their failure here is occasioned 
by the attacks of insects. The most efficacious method that 
I have heard of for securing any thing like a crop of Nec- 
tarines, is to fumigate the trees in the evening, when the air 
is calm and serene, at the season when the fruit is ready to 
set. Tobacco is the most effectual antidote for these insects ; 
but a friend of mine collected a quantity of salt hay that 
had been used for his Spinach the preceding winter; with 
‘this he created a smoke, first on one side of his plantation, 
‘and afterward on the other, by which means he obtained a 
good supply of fruit. Our enterprising horticulturist, Mr. 
W. Shaw, has succeeded in gathering fine fruit, by pursuing 
the English plan, namely, in training his trees against a close 


92 NECTARINE. 


fence; and it has been discovered by others, that the Nee- 
tarine, like the Grape vine will yield best in sheltered situ- 
ations. ‘That eminent horticulturist, Mr. David Thomas, 
observes, that ‘‘ A vast quantity of fruit is annually destroyed 
by the Curculio, which causes the Plum, Apricot, and Nec- 
tarine prematurely to drop from the tree. To prevent this 


loss, let the tree, after the blossoms fall, be frequently shaken. 


by a cord connected with a swinging door, or with a work- 
ing pump-handle, &c.; or let the bugs be jarred from the 
tree and killed. Or keep geese enough in the fruit garden 
to devour all the damaged fruit as it falls. We know that 
this last method is infallible.” 

As some may object to shaking or jarring fruit trees, for 
fear of disturbing the fruit, such are here reminded, that if 
the blossoms set more fruit than can be supported, it will not 


come to full perfection, and the trees may be injured in their 


future bearing; for these reasons, when fruit sets too thick, 
it should be thinned in an early stage of its growth. 

The Nectarine, as also the Peach tree, is subject to injury 
by an insect different from the Curculio species, which feeds 
on the sap beneath the bark, principally near the surface of 
the earth; but if not checked, will commit ravages on the 
trunk and root, so as eventually to destroy the tree. The 
egg is supposed to be first deposited in the upper part of the 
tree ; and in the months of June and July, it becomes a very 
small maggot, which drops to the ground, and approaches the 
tree near the surface. Ifthe ground be kept clear around 
the roots, as it ought always to be, the worm can readily be 
detected by a small speck of gum, which appears on the tree 
after it has made its entrance, which gumminess will increase 
in quantity as it progresses; but if the trees are thoroughly 
examined about once a week or ten days, and the gum, 
wherever found, removed by means of a small knife or 
pointed wire, the worm may be at once defeated from mak- 
ing any havoc on the trees. An orchard of several acres 
may be kept free from worms by going over it a few times. 


neil 


NECTARINE. 93 


After a shower of raiu is a good time, as the gum can then be 
more easily discovered; and when it is removed, the wound 
will soon heal up, and the danger is over, provided the ground 
be kept cultivated around the trees, and the collar, or that 
part from which emanate the main roots, be near the surface. 

This is an important precaution, and should be attended 
to at the time of transplanting all descriptions of trees and 
smaller plants ; because deep planting prevents the essential 
circulation of the juices of plants in their regular and natural 
courses, and, consequently, causes disease and premature 
death; and it must be admitted, that from the circumstance 
of this fruit being generally raised on standard trees, and in 
a light soil, our cultivators are apt to plant too deep; and 
thus act coutrary to sound judgment and philosophy, with a 
view to save the trouble and expense of staking or otherwise 
supporting their newly-planted trees, which precaution is 
absolutely necessary to their preservation, even in less tem- 
pestuous climates, and in stiff as well as in light soil. 

Saltpetre dissolved in the proportion of one pound to five 
gallons of water, and applied round the stems and roots of 
trees, as recommended for plants in general, is, in my opin- 
ion, one of the best remedies for the destruction of various 
kinds of insects; it is, moreover, allowed by modern and 
learned physiologists to contain the most essential nutriment 
to all descriptions of trees or smaller plants, when judiciously 
used. Other remedies are recommended to be applied for 
the destruction of these insects around fruit trees, besides 
those previously mentioned; as, dissolved potash, coal tar, sul 
phur and lime-mortar mixed, vinegar, soapsuds, &c. Culture, 
upon correct principles, will, however, in general operate 
not only as a radical cure, but as a preventive to all defects 
in trees and plants; which, to be healthy and productive, 
should be so managed that the sap and nutrimental juices 
can circulate through every pore which nature has designed 
for their perpetuity. (See article on the choice of Fruit 
Trees in the Nursery; also, article Peach.) 


$4 DESCRIPTIVE LiST OF NECTARINES. 


The Nectarine is generally budded on stocks of the same 
species, or on the Peach or Plum, two or three years old. 
Knight recommends growing Almond stocks for the finer 
kinds of Nectarines and Apricots, as likely to prevent the 
mildew, and as being allied to the Peach. Dubreuil recom- 
mends a Plum stock for clayey soils, and the Almond for 
such as are light, chalky, or sandy. The same opinion is 
held by the Montreal gardeners. The Flemish nurserymen 
graft both the Peach and Nectarine on the Myrabella Plum, 
a very small cherry-shaped fruit. . 

The budding may be performed in J uly or August, in the 
side of the stock, which will, if properly managed, shoot the 
following spring, and attain the lengih of three or four feet 
the first year. After the budded trees have ripened their 
first year’s shoots, they may either be planted where they are 
to remain, or retained in the nursery fur two, three, or four - 
years, till in a bearing state. Whether the plants be removed 
into the orchard at a year old, or remain in the nursery, the 
first shoots from the bud must be headed down in a judicious 
manner, in order to promote the most desirable form. In 
annual pruning, thin out superfluous branches and dry wood, 
and shorten the bearing shoots. 

Nectarines may be trained to a close fence, or wall, in 
private gardens ; in which case, such plants should be chosen 
as are budded low. (See article Apricot.) » 


SELECT DESCRIPTIVE LIST OF NECTARINES 


FREESTONE NECTARINES. 


Aromatic. A middle sized, rather globular fruit, skin pale straw colour 
with deep red or brown next the sun; flesh pale straw, but red at the 
stone; juice of a rich vinous flavour; ripe early in August. 

Boston, Lewis’s Seedling. A fine native variety, raiseds by Mr. Lewis, 
of Boston; fruit of medium size; heart-shaped; colour bright yellow, 
mottled with red ; flesh yellow, firm, pleasant and peculiar in flavour ; rips 
in September. 


DESCRIPTIVE LIST OF NECTARINES. 95 


Ex.ruce, Claremont, Temple’s, Vermash of some collections. Ons of the 
very best and most high flavoured Nectarines ; fruit medium size, of a green 
or pale yellow colour, with violet cheek; pulp whitish, melting, very 
jiicy, rich and high flavoured; ripens early in August. 

Faircuinp’s Ear.y. Fruit very early, but small; of globular shape, 
yellow in the shade, deep scarlet next the sun ; flesh yellow, not juicy, but 
well flavoured ; ripe in July and August. 

Perkins’ SzEDLING. A very large beautiful Nectarine, raised by S. G. 
Perkins, from the Boston, Lewis’s Seedling; the form is globular; colour 
bright yellow, with dark crimson on one side; flesh tender, juicy and high 
flavoured ; ripe in September. 

Pirmaston’s ORANGE. A good sized globular, almost heart-shaped 
fruit, of a rich yellow colour, but dark crimson or purple next the sun; 
flesh goiden yellow, but red next the stone, from which it separates ; it is 
melting, juicy, saccharine and high flavoured; ripe in August. 

' Searrer. A middle sized fruit, somewhat ovate, of a beautiful scarlet 
colour next the sun, and pale red on the shaded side; the flesh separates 
from the stone, and is at maturity in. August. 

VermasH, True Vermash. This fruit is rather of small size, and round- 
ish form, tapering towards the eye; the skin is of a very deep red colour 
next the sun; and of a greenish hue on the other side; flesh hii rich 
melting and juicy; at maturity in August. 

VioteT, Violette Hative, Petite Violette Hative, Lord Selsey’s Elruge, 
Large Scarlet. Fruit variable in size, generally medium; pale yellowish 
green, but darkish purple and red next the sun; tlesh melting, juicy, rich 
and excellent; ripe in July and August. 

WHITE, OR FLANDERS NEcCTARINE, New White, Emerson’s New White, 
Neale’s White. A middle sized, roundish, very pale fruit, slightly tinged 
with red next the sun; flesh tender and juicy, with a fine vinous flavour; 
ripe in August. 


CLINGSTONES, OR PAVIES.. ’ 


Bruenon ViotetT Musque, Brugnon Musque. Fruit large, of a deep 
red and yellow colour; skin very smooth; flesh yellow, but red at the 
stone ; saccharine, vinous, musky ; at maturity in August and September. 

Earry Newineron, Large Black Newington, Lucombe’s Seedling. 
Fruit below the middle size, ovate ; skin pale green, and on the sunny side 
of a deep red colour; pulp super-excellent ; considered by some as the 
best of all Nectarines; ripe in August and September. 

GotpEn: Fruit medium size, of the finest orange colour, delicately and 
beautifully mottled with red next the sun, which gives to it a clear waxen 
appearance ; flesh firm, yellow, pale red at the stone, and has a poignant, 
rich flavour ; ripens in August and September 

Rep Roman, Roman Red. A very excellent Nectarine, of large size; 
the skin dark red next the sun, and of a yellowish hue on the other side; 
flesh yellowishy but red next the stone ; it abounds with rich juice when 
fully ripe, in August and September. , 

ScaRLET NeEwineton, Late Newington, Sion Hill. This variety is 
much esteemed , the fruit is large, of a beautiful red colour next the sun, and 


86 ORANGE, LEMON, ETC. 


of a fine yellow or amber uu the other side ; its quality is excellent, being 
rich and juicy ; early in September. 

Tawny Newincton. Fruit large, somewhat ovate; tawny-coloured, 
marbled with dull red or orange next the sun; flesh pale yellow, but red 
at the stone; very juicy, sugary, and of the most delicious flavour ; ripens 
in August and September. This, in England, is considered one of the best 
of clingstone Nectarines. ; 


ORANGE, LEMON, &c. 
ORANGER, CITRONIER, ETC. Citrus. 


_ Norwirustanpine this fruit, and also the Lemon, Lime, 
_ &c., are attainable at all seasons of the year, by supplies 
from our Southern States, the West Indies, and the South 
of Europe, yet the plants are entitled to our notice on ac- 
count of their being so easily cultivated, and from their. 
affording an ornament by exhibiting their fruit the whole of 
the year. 

The Orange, as well as others of the same genus, are 
generally cultivated as green-house plants, but may be kept 
in a light room throughout our severe winters, provided the 
temperature is not suffered to be below the freezing point, 
32 degrees: Its recommendations are, handsome evergreen, 
shining, tree-like form; most odoriferous flowers, and bril- 
liant, fragrant, and delicious fruits, which succeed each other 
perpetually, and are not unfrequently seen on the tree at 
the same time, in two or three stages of growth. A work 
has recently been published at Paris, edited by Messrs. 
Risso and Poiteau, which contains engravings and descrip- 
tions of one hundred and sixty-nine varieties. They are 
arranged as sweet Oranges, of which they describe 42 sorts ; 
bitter and sour Oranges, 32 sorts; Bergamots, 6 sorts; 
Limes, 8 sorts; Shaddocks, 6 sorts; Lumes, 12 sorts; Le- 
mons, 46 sorts; Citrons, 17 sorts. 

All the species of Citrus endure the open air at Nice, 
Genoa, and Naples; but at Florence and Milan, and often 


ORANGE, LEMON, ETC. Q7 


at Rome, they require protection during the winter, and are 
generally planted in conservatories and sheds. In England, 
these trees have been cultivated since 1620; they are gene- 
rally planted in conservatories. Loudon says that in the 
south of Devonshire, and particularly at Saltcombe, may be 
seen, in a few gardens, Orange trees that have withstood the 
winter in the open air upward of ‘a hundred years. The 
fruit is as large and fine as any from Portugal. Trees raised 
from seed, and inoculated on the spot, are found to bear the 
cold better than trees imported. | 
At Nuneham, near Oxford, are some fine old trees, plant- 
ed under a movable case, sheltered by a north wall. In 
summer, the case is removed, and the ground turfed over, so 
that the whole resembles a native Orange grove. The au- 
thor of this work, being a native of Abingdon, which is 
within three miles of the Earl of Harcourt’s estate, has had 
frequent opportunities of tasting the fruit, which he believes 
to be equal to that of warmer climates. At Woodhall, near 
Hamilton, trees of all the species of Citrus are trained against 
the back walls of forcing-houses, and produce large crops of 
fruit. 3 
Any of the varieties of the Orange, Lemon, Lime, Shad- 
dock, Citron, &c., may be grafted or budded on stocks of the 
common Orange or Lemon; but the seed of Shaddocks and 
Citrons produce the strongest stocks; and on these may be 
grafted such kinds as may be needed for a conservatory. 
The most suitable time for budding is July and August; but 


this operation may be performed at any time when the sap 


isin motion. The directions for the management of green- 
house plants, apply also to this family of plants, to which I 
refer my readers. A friend of mine, who is 2 native of 
Rouen, in Normandy, informs me, that a Mr. Valee, of that 
city, succeeds in clearing about twelve thousand francs per 
annum from the flowers of Orange trees, which are distilled 


for essences, &c 


™~ 


ag _ PEACH. 


PEACH. 


Pecuer. Amygdalus Persica. 


Iv is generally considered that the Peach is of Persian 
origin. In Media, it is deemed unwholesome; but when 
planted in Egypt, becomes pulpy, delicious, and salubrious. 
It has been cultivated, time immemorial, in most parts of 
Asia; when it was introduced into Greece, is uncertain. The 
best Peaches in Europe are supposed to be grown in Italy, 
on standards. 

The list of Peaches in the London Catalogue, contains 
about two hundred and fifty-names, fifty of which are deno- 
minated American Peaches. Several attempts have been 
made to class the varieties of Peaches and Nectarines by the 
leaf and flower, as well as the fruit. Mr. Robertson, a nur- 
seryman at Kilkenny, has founded his arrangement on the 
glands of the leaves; and Mr. George Lindley, of London, 
has, in a peculiarly distinct manner, arranged no fewer than 
one hundred and fifty-five sorts of Peaches and Nectarines 
in well-defined divisions and sections. There are various 
instances on record, (Hort. Trans. vol. i. p. 103,) of both 
fruits growing on the same tree, even on the same branch; 
and one case has occurred of a single fruit partaking of the 
nature: of both. The French consider them as one fruit, 
arranging them in four divisions; the Peches, or freestone 
Peaches; the Peches lisses, or freestone Nectarines, or free- 
stone Peaches; the Pavies, or clingstone Peaches; and the 
Brognons, or Nectarines, or clingstone smooth Peaches. 

Although this fruit will thrive in any sweet, pulverized 
soil that is properly prepared, a rich sandy loam is the most 
suitable. Next to the selection and preparation of a suitable 
suvil, a clioice of good healthy trees is of the utmost import 
auce.* The seed for stocks should be selected from the 
vigorous growing young, or middle-aged healthy trees; and 


the bids should be taken from some of the choicest fruit- 
oe 


PRACH. 99 


bearing trees that can be found. Let the stocks be fairly 
tested before they are budded, and if any infection exist in 
the stocks, or in the vicinity of where the choice of buds 
may fall, reject them if you wish to rear a healthy progeny; 
as more depends upon these particular points than many are 
aware of. 7 

In this country, the Peach is generally budded on stocks 
of its own kind; but in England it is often budded on 
damask Plum stocks, and some of the more delicate sorts 
on Apricot stocks, or old Apricot trees cut down; or on 
seedling Peaches, Almonds, or Nectarines. (See article 
Nectarine.) Cobbett says, ‘‘ There are thousands of Peach 
trees in England and Irance that are fifty years old, and 
that are still im vigorous fruitfulness.” He attributes the 
swift decay of the Peach tree here to their being grafted on 
stocks of their kind. 

Mr. Michael Floy, of the Harlem Nursery, in a note, 
page 364 of the American edition of Lindley’s Guide to the 
Orchard and Fruit Garden, edited by him, makes the follow- 
ing observations on this subject, which he says are the result 
of thirty years’ experience as a nurseryman in the vicinity 
of New-York: 

“‘ In this country Peaches are generally budded on Peach 
stocks. ‘Their growth is very rapid, and they will form a 
tree large enough to transplant from the nursery, the first 
and second year after budding; but notwithstanding the 
rapid growth of our Peaches, and their coming to maturity 
so early, with but little care and trouble, it must at the same 
time be adraitted that they too often come to decay with 
almost the sume celerity. A question here will naturally 
arise on this‘subject, what can be done to remedy this? I 
answer, firsi, | think the Peach stock is defective; it is not 
sufficiently strong and lasting to make a permanent tree; 
the roots are soft and delicate, very liable to rot in cold 
heavy ground, particularly if suffered to stand in a sod, or 


where the ground is not kept clean, dry, and manured every 


100 7 PEACH. 


season. Secondly. Supposing that the trees are planted in 
a warin free soil, (which is the proper soil for the Peach,) 
they are liable to the attacks of the worm, which eats into 
their roots, and barks the trees all round, until they com- 
pletely destroy them. No better method of destroying these 
worms has been discovered, than simply digging round the 
trees, and examining the infested plants, and where gum is 
seen oozing out, there the worm may be generally found and 
destroyed. 

‘“‘T think an effectual remedy against this intruder may be 
found, by budding Peaches and Nectarines on the common 
bitter ALMonp Stock. The worm does not like this stock. 
Peaches will take on it, and grow nearly as free as on the 
common Peach stock. Thirdly. The Peach stock causes 
the Peaches and Nectarines to grow too rapidly, making 
very strong shoots, these producing secondary or lateral 


shoots; and the fruit of the following summer is produced | 


on the top of these lateral shoots, instead of being produced 
on the principal or first shoots; this causes naked wood at 
the bottom, and a straggling, unsightly tree, whose branches 
being heavy at the top with the fruit, are broken down by 
high winds. Fourthly. In addition to all this, the trees are 
of late years subject to what has been deemed a disease 
called the yellows, from the circumstance of the trees having 
a yellow and sickly appearance. Much curious philosophy 
has been spent on this subject without arriving at any satis- 
factory conclusion.” 

Mr. Floy, after discovering that the Almond stock is 
susceptible of injury from our Northern winters in extreme 
cold weather, farther recommends the Plum stock in cold 
latitudes, and the Almond for our Southern States. Hear 
him : 

“The Plum stock is undoubtedly the best for Peaches 
and Nectarines in the JVorihern and Eastern States, but 
especially for open dwarfs or espaliers, for which I give the 
following reasons: first. The Plum.stock prevents the 


PEACH. 10] 


too rapid growth of the shoots, and causes the principals to 
bear the fruit the following season, instead of producing 
lateral shoots the same season, and causing the tree to be 
. more dwarf; the branches strong and fruitful to the bottom 
of the shoot, thereby having more fruit in a smaller compass. 
Secondly. It makes harder and less pithy wood, and enables 
it the better to withstand the cold; and this may be easily 
proved by cutting the branches of each: the shoot on the 
Plum stock will be twice as hard and firm as the one on the 
Peach stock; but, Thirdly, and the most important reason 
is, that the Plum ceases to send up its sap early in autumn, 
causing the Peach to perfect its wood before the cold weather 
sets in.” 

As the failure of this fruit of late years has elicited con- 
siderable discussion and observation, which increases in 
interest annually, I will offer an exposition of my views on 
the subject, by a comparison between vegetable and animal 
matter, which I humbly conceive bear a striking analogy to 
each other. If the reader should deem my arguments vision- 
ary, or speculative, I would remind him that the grave im- 
portance of the subject fully justifies this or any other 

‘attempt at elucidation. 

Having, in article Nectarine, shown the error of deep 
planting all descriptions of trees and plants, I would here 
observe, that a tree brought into a state of disease, by which 
the circulation of its nutrimental juices is impeded, and its 
hark injured, is very similarly situated to a timber post in- 
serted in the soil; which every one knows will rot between 
earth and air, however sound its other parts may be. 

In venturing a comparison between vegetable and animal 
matter, | would first refer the reader to article Chestnut, 
where I have shown that a chestnut tree has been known to 
live over a thousand years; and that its timber, cut in proper 
season, is supposed to be in durability commensurate with 
the age of the growing tree. It is also recorded in history, 
that animal subjects preserved on the Egyptian principle, 


9* 


102 © PEACH. 


have been known to keep as long as the most durable tm- 
ber; while daily experience shows, that corrupt animal and 
vegetable substances, not only become a prey to the most 


noxious insects and reptiles, but will generate them in incal . 


culable numbers. 


It is also evident, that a tree deprived of tts functions or ~ 


means of growing luxuriantly, is in a similar situation to a 
liseased animal. If disease be not checked before the 
juices of the tree become putrid, it will wot only die, but will 
contaminate the earth in which it is planted, to the destruc 
tion of its neighbouring inmates of the garden or field. All 
experienced nurserymen admit this to be the case with dis- 


eased Peach trees, and some have actually abandoned their © 


Peach orchards, and chosen fresh ground for new planta- 
tions. 

It is precisely the same with smaller vegetable plants. A 
diseased Cabbage, for instance, by its excremental and cor- 


rupt juices being spent in the ground, will render the culti- . 


vation of the same or allied species a casualty; and daily 
observation teacheth, that young and thrifty plants often 
fall a prey to worms and reptiles which were generated by 
a previous crop. 

It is, moreover, evident that all those enemies of the veget- 
able family feed on the same descriptions of vegetable mat- 
ter which first generated them; hence the Peach insects 
feed on its fruit in embryo, as well as in a state at, and even 
beyond, perfection; the Cabbage worms prey on plants of 
thé same genera or species; and I have no doubt but the 
cotton worms prefer the same description of vegetable mat- 
ter which gave them birth, and that when these insects and 
reptiles cannot obtain the parts which are the most palatable 
to them, or congenial to their nature, they will feed upon 
diseased trees, plants, or any other matter which contain 
similar juices or nutriment. I again repeat, that the best 
security against their depredations is health and soundness. 
A good sound healthy tree, planted and cultivated upon cor- 


PEACH. 103 


rect principles, may be justly considered as invulnerable to 
the attacks of insects and reptiles, as any species of healthy 
animal creature in existence. 

As | have been more familiar with the cultivation of veget- 
ables than fruits, I would state farther my views relative to 
the Cabbage tribe. On New-York Island, in the vicinity of 
the city, it is customary with gardeners to cut their Cabbages 
gradually as they are required for market, and often to leave 
their roots standing; these by some are ploughed under, 
where they not only feed, but generate their peculiar species 
of insects. Some gardeners take their roots and leaves to 
the cattle yard or dung heap, and return them back to the 
garden the ensuing season in the shape of manure. Asa 


consequence of such practice, good Cabbages are very sel- 


dom obtained, even after a routine of otier crops, for two or 
three years. 

With a view to illustrate the evil of deep planting, I would . 
observe farther, that when Cabbage plants are transplanted 
in proper season and on good fresh soil, they generally prove 
uniformly good; whereas, if it should happen, as it some- 
time does for want of suitable weather, that the plants can- 
not be transplanted until they get crooked and overgrown, 
so as to require deep planting to support them in the soil, 
such plants, like diseased Peach trees, decay first in the 
bark, between earth and air, and then, from being deprived 
of a natural circulation of the vegetable juices, die, and dis- 
charge their putrid matter in the earth, to the destruction of 
such other plants as may be inserted in their stead. I have 
frequently known a land of Cabbage plants filled. up half a 
dozen times, and the crop at last scarcely worth gathering, 
whereas, could the plants have been set out while dwarfish, 
and inserted their proper depth in the ground, the cultivator 
would have been rewarded a hundred fold. 

I dislike tautology, but cannot avoid repeating my humble 
opinion, that deep planting and injudicious culture are the 
causes of most of the diseases and failures of fruit trees ; and 


104 PEACH. 


in this way I account for Peaches being less plentiful than 
they were when left almost to nature, which was the case, I 
am informed, in the beginning of the present century. That 
this malpractice in horticulture is very general, the most 
superficial observer may discover, by comparing the thrifty 
growth of those trees scattered by nature in our highways 
and byways with many of those aided by the artof man. If 
any of my readers should require proof of my assertions, I 
can show them from the window of the room where this 
article is being written, scores of living, or rather dying eyvi- 
dences of the evil of deep planting. 

All the varieties of the Peach produce their fruit upon the 
young wood of a year old, the blossom buds rising immedi- 
ately from the eyes of the shoots. The same shoots seldom 
bear after the first year, except on some casual small spurs 
on the two years’ wood, which is not to be counted upon. 
Hence the trees are to be pruned as bearing entirely on the 
shoots of the preceding year, and a full supply of regular 
grown shoots must be retained for successional bearers. Cut 
out the redundant shoots, and all decayed and dead wood, 
and reduce some of the former bearers, cutting the most 
naked quite away. 

A Peach Orchard may be planted at any time after the 
bud is established, until the trees are three or four years old, 
which may be placed from fifteen to twenty feet from each 
other, or from any other spreading trees. The dwarf kinds 
may be introduced into the kitchen garden, and trained 
agsinst fences, as directed for the Apricot, or as espaliers, 
or dwarf standards. 


DESCRIPTIVE LIST OF PEACHES. 104 


SELECT DESCRIPTIVE LIST OF PEACHES. 


FREESTONE PEACHES. 


Astor. Anexcellent variety, originating in the city of New-York ; the 
fruit is above medium size; skin pale yellow, with red cheek ; flesh melt- 
ing and pleasant flavoured ; juice sweet and plentiful; ripe the latter end 
of August and early in September. 

Beerss RED RaArReERIPE, Middletown late Red Rareripe. Fruit very 
large, of oblong shape; skin nearly white, with a red cheek; fiesh firm, 
juicy, and high fiavoured. This variety originated with Joseph Beers, of 
Middletown, New-Jersey ; it ripens there from the middle to the end of 
September, and is represented as a good market fruit. 

BELLE DE Virry, Admirable Tardive, Bellis, Beauty of Vitry. A large 
fruit, of fine red colour next the sun, on the opposite side a yellowish 
white; flesh white, stained with red at the stone; firm, juicy, sweet, 
vinous and excellent ; ripe early in September. 

BELLEGRADE, Galande, Violette Hative, Noire de Montreuil. Smooth 
Leaved Royal George of some. The tree is vigorous and productive ; 
fruit above medium size, globular ; skin greenish yellow, and on the sunny 
side rich deep red, with dark purple streaks ; flesh pale yellow, very melt- 
ing, saccharine and juicy; a first rate fruit, early in September. 

BuonaAparTe. A fine early variety, introduced by Joseph Buonaparte, 
and recommended by Caleb R. Smith, of Burlington, New-Jersey, as being 
the best market fruit known at that place; its colour is red, mottled with 
yellow; flesh melting ; juice sweet and delicious, in August. 

BREvoorT’s SEED: ING MeLTeER, Brevoort’s Morris. A superior Peach, 
raised by Henry Brevoort, Esq., of New-York; skin of a dingy white 
colour, with red cheek; flesh white, firm, rich, and sugary ; ripe by the 
middle of August. 

CotumsBIa. Fruit of medium size; skin rough and thin: colour dull 
red ; flesh yellow, fibrous, similar to a pineapple, juicy and rich. It is 
supposed that this Peach originated with Mr. Cox. It is a singular variety. 

CooLEpGE’s Favourite, Cooledge’s early Red Rareripe. A large hand- 
some globular fruit; skin red, tinged with crimson ; flesh very melting, 
juicy, and of delicious flavour, in August. The tree is vigorous and very 
productive. 

Crawrorp’s EarLty Metocoron, Early Crawford. Fruit large, oblong; 
skin yellow and red; flesh yellow, juicy, sweet, with an agreeable acidity. 
It originated with Mr. Crawford, Middletown, New-Jersey- The tree is a 
great bearer, and the fruit is considered one of the most marketable varie- 
ties, in August and September. 

Crawrorp’s LATE Manacatune. Fruit very large, round; skin yel- 
low and red; flesh yellow, sweet, juicy, and excellent. It is highly esti- 
mated at Middletown for its productiveness and adaptation for market ; in 
September and October. 

DousLte Montaene, Sion, Eearly Double Mountain, Montauban. A 
beautiful and excellent Peach of middle size; skin greenish white, but soft 
red, marbled with a deeper red next the sun ; flesh white and melting 
juice plentiful and highly flavoured ; ripe in August. 


L065 DESCRIPTIVE LIS'T OF PEACHES. 


Ear.y ORANGE, Orange Freestone, Yellow Rareripe, Yellow Malacaton, 
Golden Rarerip2, Early Yellow. Fruit under a medium size, inclining to 
the oval shape, apex full, with a small tip; skin greenish yellow; fiesha 
‘fine yellow ; juice rich and sweet, but not plentiful; ripe in August and 
September. There are several varieties under the same name, some of 
which are inferior to the true Orange Peach. 

EaRLy Roya GeorcE. Red Magdalen of Prince. A superior variety, 
of medium size, and rather globular form ; skin yellow, with red cheek; 
flesh melting and delicious; in August. There are several varieties culti- 
vated under this name, differently described. 

Eastpurn’s Cuotce. Fruit large, nearly round ; skin pale yellow, with 
a red blush ; flesh yellowish white ; juice exceedingly pleasant and spright- 
ly ; in September and October. The tree is represented as hardy, luxuri- 
ant and vigorous, by the Editor of Hoffy’s Orchardists’ Companion of 
Philadelphia, from whence this description is taken. 

EMPEROR OF Russia, Serrated Leaf, New Cut-Leaved Unique. The 
fruit of this species is deeply cleft, one half of it projecting considerably 
beyond the other; the skin is downy, of a brownish yellow and red colour ; 
flesh melting ; juice sweet and delicious; towards the end of August. This 
sort was found by Mr, Floy, in New-Jersey, 1809, and all the stones of this 
fruit are said to produce plants with jagged leaves. 

GEORGE THE FourtH. An excellent Peach, of medium size and globu- 
Jar shape; of pale yellow colour in the shade, and dark red next the sun; 
flésh yellow, but red at the stone, from which it separates ; a fruit of very 
superior flavour when at maturity, which is early in September. It origin- 
ated in the garden of Mr. Gill, Broad-street, New-York. 

GREEN NutmEc, Early Anne, Avant Blanche. This early variety is 
said to have originated in Berkshire, England. The fruit is small; its 
colour yellowish green ; its pulp melting, juicy, of very pleasant flavour, 
and ripens in July and August. Murray’s Early Anne is a variety raised 
from the seed of this. It is esteemed for its early maturity. 

Grossr Micnonne, Veloutee de Merlet, Grimwood’s Royal George, Large 
French Mignonne, Vineuse, according to Lindley ; and the following syno- 
nymes are added by Kenrick: Belle Beaute, Smooth-leaved Royal George, 
Royal Sowverain, Pourpre de Normandie, Royal Kensington, Early Vine- 
yard, Transparent, and Morris’s Red Rareripe. One of the most beautiful 
and delicious varieties in cultivation. Fruit large, depressed, hollow at the 
summit, with a deepish sature ; skin rather downy, of rich deep red, thickly 
mottled on a yellowish ground; flesh pale yellow, rayed with red at the 
stone , melting, juicy, and of a rich vinous flavour, when in perfection, 
which is early in September. 

Heatu Freestone, Kenrick’s Heath. This variety was first obtained 
from ihe late General Heath, of Roxbury, near Boston. The fruit is very 
large, oblong and beautiful, frequently weighing half a pound ; colour pale 
yellowish green, with crimson or violet next the sun; its flesh is 
melting, juicy, rich, vinous, and agreeably acid; ripens in September and 
October. 

Horrman’s Pounn, Morrison’s Pound, Hoffman’s Favourite. This 
fruit is by some called the Morrissania, from its having been first obtained 
by Mr. Floy from Governeur Morris; but it originated with Martin Hoff- 
man, Esq., of New-York. The fruit is very large; skin brownish white 


DESCRIPTIVE LIST OF PEACHES. 107 


ard red; flesh yellow, firm, very juicy and delicious, parting from the 
stoue; greatly esteeemed from its ripening late in September and October. 

LATE ADMIRABLE, Royale, Royal, Bourdine. Tetun de Venus of Prince 
and Downing. Fruit large, roundish, inclining to oblong; sature deeply 
impressed along one side, having the flesh swelling boldly and equally on 
both sides, with a slight impression on the summit; skin downy, of pale 
green colour, streaked with dull tawny red; flesh white, delicate, melting, 
juicy and high flavoured ; a magnificent Peach, ripening in September. 

Maura, Peche Muite, Belle de Paris, Malte de Nurmandie, Italian Peach. 
Fruit above the medium size; colour pale yellowish green, marbled with 
purplish red; fiesh yellow, juicy, rich, vinous, and of superior flavour, 
ripens at the end of August. 

MADELEINE DE Courson, Madeleine Rowge, Rouge Faysanne, Red 
Magdalen. Royal George, and. New Royal Charlotte of some collections. 
An excellent fruit, of large size; colour yellow and red; ripens at the end 
_ of August; flesh firm, white, but red at the stone; sugary and rich. 

. Monstrous Lemon, Largest Lemon. This variety was first discovered 
in the garden of Mr. Tiebout, now Union Place;- the fruit is of the largest 
size, and in the gardens of two persons in New-York, has weighed seven- 
teen ounces, as stated by Mr. Prince, who says that the tree requires a 
sheltered situation, and that the fruit is late in ripening ; October. 

Morris's Rep FREESTONE, Red Rareripe. Grosse Mignonne, and Royal 
Kensington according to Prince. Fruit nearly round, of large size, apex 
a little sunken; skin greenish yellow, with red cheek; flesh delicious and 
melting ; a first rate variety ; ripe toward the end of August. 

Morris’s WHITE FREESTONE, White Rareripe, Luscious White Rare- 
ripe, Philadelphia Freestone. Lady Ann Stewart of Downing and Prince. 
Fruit large, and inclining to the oval form, sature even, but not deep; 
apex a little sunken; skin white or rather yellowish; flesh white, juicy, 
rich and sweet; ripe in September. 

Neru’s Earty PurrurE, Early Purple of Miller, Johnson’s Purple 
Avant, Padley’s Early Purple, Veritable Pourpree Hative, Peche du Vin. 
One of the most beautiful of Peaches, of medium size; skin yellow, but 
on the sunny side of a fine deep red and purplish colour; it ripens by 
the middle of August; flesh melting, juicy, with a rich vinous flavour ; an 
excellent fruit. 

New Royat CHarotte, Queen Charlotte, New Early Purple, Kew 
Early Purple. A delicious Peach, rather above medium size; skin pale 
greenish white, with deep red next the sun ; flesh greenish white, rich and 
agreeable; ripe in August. 

NoguessE, Mellish’s Favourite. Vanguard of Prince and Winter. The 
tree is of a vigordus growth, and very productive; fruit large, somewhat 
oval, of a pale red colour, marbled with different shades; pulp juicy, rich, 
and melting when at maturity, which is in August and September. 

Presipent' This variety originated at Bedford, on Long Island. It 
is arich, melting, juicy fruit, of large size, roundish, with a shallow sature; 
skin very downy, dull red next the sun, pale yellowish green in the 
shade; the surface covered with smail red dots ; a first rate Peach ; ripe in 
September. 

Princre’s Late YELLOW FReEEsToNE. A _ beautiful fruit, of a greenish 
yellow colour, tinged with red ; flesh firm and rich. A partially ripe speci- 


108 DESCRIPTIVE LIST OF PEACHES. 


men of this variety was exhibited by Mr. Prince in the Horticultural room 
of the American Institute, October 24th, 1843. 

RARERIPE YELLOW, Yellow and Red Rareripe, Red Velvet, Large Yellow 
Nutmeg. Marie Antoinette of some. This variety is large; skin yellow 
and red; flesh firm, rich and delicious, in August and September. It is 
considered one of the most valuable market varieties. 

Rep CHEEK MaracatTuneE, Hogg’s Malacotan, Alberge Incomparable, 
Lady Gallatin, Probyn Peach. The fruit of this variety is of large size 
and oval form ; its colour is yellow, with a red cheek on the sunny side ; 
the Jesh is also yellow, melting, rich, juicy, and luscious. There is another 
variety of this fruit, which originated with Mr. Polls, of New-York, said 
to be very productive, and of excellent quality ; ripens in September. 

Rozinson Crusor, Eurly Robinson Crusoe. Fruit large, round, and 
handsome; skin pale red, marbled with dark red; flesh juicy, sweet, and 
delicious; ripe in September. ‘The stone from which this variety was 
raised, by Dr. Coxe. of Philadelphia, was brought by Lieutenant Coxe from 
the far-famed Island of Alexander Selkirk, or Robinson Crusoe. 

Smock FREE, Smock’s Freestone. An esteemed market variety, at Mid- 
dletown, New-Jersey, wheré it originated, in Mr. Smock’s orchard. Some 
specimens of the fruit have measured twelve inches in circumference. It 
is of oblong shape, skin pale yellow and dark red; flesh juicy, a little acid, 
and very palatable ; in September and October. 

SweEer WarTeR, Early Sweet Water. “American Nutmeg of Prince. 
This variety is said to have originated at Flushing; its form is round, and 
its colour whitish green, with a red blush at maturity, which is early in 
August. The flesh is very tender, melting, rich and juicy. 

TrETON DE Venus. Royale of some collections. There are two or three 
varieties bearing this name; the fruit of the best variety is large, globular, 
of a pale yellowish green colour, marbled with red ; flesh greenish yellow, 
but red at the stone; a delicious flavoured Peach ; ripe in September. 

Van ZANDT’s SuPERB, Waxen Rareripe. This variety originated with 
Mr. Van Zandt, of Flushing; its form is oval; its skin smooth, somewhat 
mottled, and of a beautiful waxen appearance; flesh melting, and of excel- 
lent flavour ; in August and September. 

WatterR’s Earty. Fruit large; colour white in the shade, and red 
next the sun; flesh red, very juicy and delicious. It is considered one of 
the most productive and early Peaches cultivated at Middletown, New- 
Jersey, where it ripens about the middle of August. 

WasHincToN PEacH, Boyce Peach, Washington Freestone. Early 
Rose of some. A first rate Peach; colour a pale yellow in the shade, but 
pale red next the sun; flesh very juicy and delicious; ripens toward the 
end of August. <A peculiar trait in this Peach, is its rapid growth; it 
will, while ripening, in about ten days, nearly double its ordinary size; 
weighing over half a pound. 

WuitE Biossom, Willew Peach, Snow Peach, White Blossomed Incom- 
parable. This variety originated on Long Island; the fruit is perfectly 
white, of an oval form and handsome appearance; the flesh is also white, 
melting, juicy and pleasant; it is much used for preserves when not over 
ripe, and is at full maturity in September. 

YELLow ApmrraBLr, Abricotee, Admirable Jaune, Peche d’ Orange, 
Grosse Jawne, Peche de Burai, Sandalie, Hermaphrodite, Apricot Peach. 


DESCRIPTIVE LIST OF PEACHES. 109 


The fruit of this variety is large; yellow while immature, but laved with 
red when ripe; flesh firm, yellow; flavour similar to the Apricot; ripe 
late in September. 

YELLow AtBERGcE, Alberge Jawne, Peche Jaune, Roussanne, Saint 
Laurent Jaune, Petite Roussanne, Rosanna. Purple Alberge, and Gold 
Fleshed of Winter & Co. A middle-sized globular fruit, of a yellow colour 
in the shade, with deep red next the sun; the flesh deep yellow, but red 
next thestone; melting, juicy, rich, sweet, vinous and excellent ; in August. 


PAVIES, OR CLINGSTONE PEACHES. 


Bioop Cuine, Claret Clingstone, Red Velvet. Sanguinole of Prince. 
Blood Peach of Winter & Co. Fruit large, oblong, of a dark violet or 
crimson colour; flesh blood red to the stone; highly valuable for preserves, 
and by some deemed preferable to the Quince The tree is very pro- 
ductive. ; 

CaTHARINE. Rodman’s Red, and Red Catharine of some catalogues. 
Fruit large, round, variable; colour a beautiful red next the sun, marbled 
and dashed with darker shades ; pale greenish yellow in the shade; flesh 
white, tinged with yellow and red; juice abundant, and of very rich and 
sweet flavour; tree a good bearer ; its fruit ripens in September. 

ConcReEss CLincsTonr. Mr. Manning describes this as a fine large 
round Peach; skin yellowish white, marbled with red; flesh melting, 
juicy, rich and excellent ; in September. 

Ear.y Newrneron, Smith's Newington, New-York Early Newington. 
A much esteemed fruit ; its colour in the shade is white, but next the sun 
red ; its form is globular; its flesh is juicy, rith and high flavoured. The 
tree is productive, and the fruit matures in August. 

Heatu, Heatu Criinestone, Late Heath, Late October. Mr. Prince 
says, that the original tree of this variety was discovered growing wild on 
the farm of the late Judge Willet, of Flushing, and took its name from its 
being found in a barren field. The fruit is very large, of oval or oblong 
form ; the skin is downy, nearly all white; the flesh is peculiarly rich and 
highly flavoured, tender, melting and juicy. There is another variety 
mentioned by Mr. Kenrick, and called by the same name, said to have 
been ‘raised from a stone brought by Mr. Heath from the Mediterranean. 

Hysuopr’s Crinestone. The trees of this variety are vigorous and pro- 
ductive. The fruit is large; skin a yellowish white, with red cheek ; flesh 
melting. juicy, sweet, vinous, and excellent; it ripens in October, and will 
keep good till November. 

IncompaRABLeE, Late Admirable, Pavie Admirable. The fruit of this 
esteemed variety is large and roundish ; the skin pale yellow colour, shaded 
with scarlet or deep crimson next the sun ; flesh pale yellow; juice sucayy 
and well flavoured; ripe in September. 

Lemon Crincsront, Kennedy’s Curolina, Pineapple Clingstone, Hoyte’s 
Lemon Clingstone, Lemon Largest, Large Yellow Pineapple. This fruit 
is of large size and oval shape; yellow in the shade, but bright red next 
the sun; it resembles a lemon, having a nipple at the apex; some have 
weighed twelve ounces; its flesh is firm, and is at maturity in New-York 
by the end of September. 

10 


1i0 DESCRIPTIVE LIST OF PEACHES. 


Monstrous PaviE oR PomponneE, Gros Melecoton, Gros Perseque Rouge 
Puvie Monstreux, Pavie Cornu. Fruit very large, roundish, with an ob- 
tuse nipple; skin downy, of a fine red and greenish white colour; flesh 
white, deep red at the stone, juicy and vinous, excellent for preserving ; in 
September and October. 

New-Yorx Wuitet Cuinestone, Williams’s New-York. New Newing- 
fon of some catalogues. Fruit large, round, with a pointed apex; skin 
white, tinged with rose ; flesh yellow, melting or soft, but adhering closely 
to the stone; juice very plentiful, sweet, luscious, and high flavoured ; 
ripe in September. 

Oxtp Mixon CiinesroneE. Of all clingstone Peaches, this is considered 
the most delicious ; the skin is yellow, with a bright red cheek, marbled ; 
fiesh red at the stone, rich, juicy, sweet, and high flavoured ; the fruit 
ripens gradually in September. This variety is cultivated in Massachu- 
setts, under the above name; but Mr. Manning says that he has cultivated 
this fruit with the Old Newington, and the Catharine, and could never per- 
ceive any difference in the fruit or trees. 

O_p NEwinetTon, Newington. The fruit of this variety is large, rather 
globular, of a fine bright red and pale yellow colour, marbled with dashes 
and streaks of a deeper colour ; the flesh is yellowish white, but red at the 
stone; also juicy, rich, sweet and well flavoured; the tree is very pro- 
Guctive ; in September. 

ORANGE CLine, Round Alberge. A beautiful native Peach, of round 
shape, and bright yellow or orange colour; flesh orange colour, aromatic, 
rich, and juicy. ‘The tree isa great bearer, and from the beauty of its 
fruit, which ripens in September, is entitled to extensive cultivation for 
the market. 

PaviE MapDELEINE, Pavie Blanc, Melecoton, Myrecoton, Merlicoton, 
Persique a Gros-Fruit Blanc. The fruit of this variety is of medium 
size, somewhat broadly globular; skin pale yellowish white and marbled 
red ; flesh yellowish white to the stone; juice sugary and of an agreeable 
flavour ; towards the end of August and September. 

Prince's Curmax. Fruit very large, oval; skin yellow, mottled with 
crimson ; flesh yellow, and of rich pineapple flavour ; ripe in September, 
and good in October. } 

Se.sy’s Cuine. Fruit large, highly esteemed ; skin white and red; 
fiesh melting, juicy, and of peculiar rich flavour; ripe in September and 
October. 

Smock’s CLinesTonE. Fruit very large, oblong; skin yellow and red; 
flesh juicy, rich. a little acid; it ripens in October at Middletown, New- 
Jersey, and is considered one of the most productive and profitable late 
market fruits. 

TIPPECANGE PracH, Hero of Tippecanoe. This variety originated 
with George Thomas, of Philadelphia, and the fruit has been much ad- 
mired at the Pennsylvania Horticultural exhibitions; it is of large size, 
of a beautiful yellow colour, with a fine red blush; flesh yellow, firm and 
juicy, possessing an agreeable acidity; it ripens late in September. A 
faithful description of this fruit, accompanied by a beautiful coloured 
plate, taken from nature, may be seen in Hoffy’s Orchardists’ Companion, 
No. 4, 


@ 


PEAR, lll 


PEAR. 
Porrer. Pyrus. 


Tue Pear tree, in its wild state, is thorny, with upright 
branches, tending to the pyramidal form, in which it differs 
materially from the Apple tree. The twigs, or sprays, hang 
down; the leaves are eliptical, obtuse, serrate ; the flowers 
in terminating, villose corymbs, produced from wood of the 
preceding year, or from buds gradually formed on the several 
years’ growth, on the extremeties of very short protruding 
shoots, technically called spurs. It is found in a wild state 
in England, and abundantly in France and Germany, as 
well as in other parts of Europe, not excepting Russia, as 
far north as latitude 51. It grows in almost any soil. The 
cultivated tree differs from the Apple, not only in having a 
tendency to the pyramidal form, but also in being more apt 
_ to send out tap roots; it being, as a seedling plant, longer in 
coming into bearing; and when on its own root, or grafted 
on a wild Pear stock, much longer lived. In a dry soil, it 
will exist for centuries, and stiil keep its health, productive- 
ness, and vigour. The Romans had thirty-six varieties in 
Pliny’s time: there are now several hundreds in the French 
and British nurseries; the London Horticultural Catalogue 
contains the names of upward of six hundred varieties. 
Professor Van Mons, of Brussels, and M. Duquessie, of 
Mons, fruited about eight thousand seedling Pears, from 
which they obtained nearly eight hundred sorts worth culti- 
vating, (Neil’s Hort. Jour.) The varieties are divided by 
the French into different classes of fruits, which are desig- 
nated as Beurrees, Crevers, Poiree, &c. 


CRITERION oF A GOOD Pear.—Dessert Pears are charac- 
terized by a sugary, aromatic juice, with the pulp soft and 
sub-liquid, or melting, as in the Leurrees, or Butter Pears, 
or of a firm and crisp consistence, or breaking, as in the 


112 PEAR. 


Winter Bergamots. Kitchen Pears should be of a large 
size, with the flesh firm, neither breaking nor melting, and 
rather austere than sweet. Perry Pears may be either large 
or small; but the more austere the taste, the better will be 
the liquor; excellent perry is made from the wild Pear. 
Pear trees are propagated by grafting in the spring, or 
budding late in the summer, and also by seed taken from 
the best sorts for the purpose of obtaining new varieties. In 
raising Pear stocks, the wild Pear is preferred in Europe, as 
being calculated to produce plants more hardy and durable 


than the cultivated sorts; and for dwarfing and precocity, 


the Quince is preferred. 

The Pear is a much handsomer upright growing tree 
than the Apple; more durable, and its wood hard and valu- 
able for the turner and millwright; but its blossoms being 
white, are less showy than those of the Apple. 

A Pear Orchard may be planted at any time after the 


trees are two years’ old from the graft; and as some varie- © 


ties of trees from young stocks will not come into full bear- 
ing until ten or twelve years old, they will bear removing 
with care at any time within that period. They may be 
planted at from twenty to thirty-five feet distance from each 
other, according to the nature of the tree. The dwarf vari- 
eties may be planted in the kitchen garden, and trained 
either as espaliers or dwarf standards. 

Standard Pear trees will require but little pruning after 
the heads are once formed; in doing which, the branches 
should be permitted to extend on all sides freely. Several 
years may elapse before any cross-placed, very irregular, or 
crowded branches, require pruning; yet there are some 
kinds whose form of growth resembles the Apple; such will 
need frequent pruning. ‘The Pear tree,” Mr. Phail says, 
“does not produce blossoms on the former year’s wood, as 
several other sorts of trees do. Its blossom buds are formed 
upon spurs growing out of wood over one year old, and, 
consequently, projecting spurs all over the tree must be left 


I EAR, 113 


for that purpose.” In some Pears, Knight observes, ‘the 
fruit grows only on the inside of those branches which are 
exposed to the sun and air; in others it occupies every part 
of the tree.” Withering says, that ‘the I’rench make perry, 
or potre, from the fermented juice of the Pear, which is 
little inferior to wine; and that even the bad eating kinds, 
pared and dried in an oven, will keep several years with or 
without sugar. : 

Before I introduce the descriptive list of Pears, it may be 
necessary to inform my readers that a controversy has lately 
existed among justly celebrated pomologists and nursery- 
men, with regard to some of the old varieties of Pears and 
other fruits ; the consequence of which has been, that several 
cultivators are for an indiscriminate rejection of all the oldest 
varieties, while others contend that in some districts the old 
fruits are as good as they were ever known to be, and con- 
sequently deserving of cultivation as heretofore. It is recor- 
ded in ‘ Loudon’s Encyclopeedia,’ that the 4utumn Bergamot 
for instance, has been cultivated and highly esteemed in 
England since the time of Julius Cesar, nearly nineteen cen- 
iuries. This fact is my apology for retaining such of the old 
varieties of the different fruits in my descriptive list, as have 
been most celebrated. The following extracts are from the 
catalogue of Messrs. Winter & Co., proprietors of the old 
Linnean Botanic Garden and Nurseries, Flushing, Long 
Island : 

‘That some of the fine old varieties of the Pear have 
deteriorated in some parts of the country, is unquestionable; 
this is ascribed to various causes; jirst, that the varieties 
have run out, as it is termed ; second, to the use of diseased 
stocks, or scions from diseased, or aged, or unthrifty trees, 
or both; third, to the deleterious influence of the salt air, 
near the seaboard; fourth, to the want of proper attention 
to soil and culture. We cannot subscribe to the soundness 
of the reason first assigned ; there are too many instances of 
varieties of fruit whose origin is so remote that it cannot be 


10* 


£ 


114 PEAR. 


traced, still continuing in full vigour; and the kinds which 
have deteriorated in some sections of the country, still main- 
tain their celebrity in the interior, and more especially in 
the virgin soil of the west. Which of the other causes as 
signed, has tended to deteriorate the fine kinds alluded to, 
we will not undertake to determine; one or more of them 
may have had their influence, but we think that proper 
attention to propagation, soil, and culture, may in general, 
if not in every instance, restore the valuable old varieties to 
their pristine excellence; and in this vicinity there is deci- 
sive evidence of the improvement of that superior old variety 
the. White Doyenne, Saint Michael, or Virgalieu.” 

The last line of the above extract leads me to remark, 
that so celebrated has been the Pear therein alluded to; that 
it has been cultivated throughout the civilized world for 
centuries, under numberless different names. In ‘ Lindley’s 
Guide to the Orchard and Fruit Garden,’ fifteen synonymes 
are added to the general head, Wurre DoyvENNE; some of 
which names are still retained in the catalogues of those 
who profess to denounce the old fruits as ‘“ outcasts.” In 
fact, the various catalogues are become so complicated from 
the above causes, that I have, to avoid discrepancy, occa- 
sionally adopted some of the names as synonymes, of what, 
to me, appeared to be distinct varieties ; and with a view to 
lead the reader to judge for himself in such cases, I have 
appended the names of the different nurserymen to the 
articles, who being practical men of good judgment, and 
integrity, «re entitled to such distinction. These remarks 
are intended to apply, not only to Pears, but to other species 
of fruit in the various descriptive. lists. 


DESCRIPTIVE LIST OF PEARS, 115 


SELECT DESCRIPTIVE LIST OF PEARS. 


SUMMER FRUIT. 


Au! Mon Diev. A _ beautiful Pear, introduced by J. B. Mantel, of 
Bloomingdale, New-York. It is depicted in ‘ Hoffy’s Orchardists’ Com- 
panion, by a handsome coloured plate, accompanied by the following de- 
scription: Size medium ; form handsome ; colour rich yellow, with bright 
red cheek ; flesh juicy ; flavour sweet and perfumed. Tree vigorous and 
productive, the fruit growing in clusters of four or five together. 

AmiIRE JoANNET, Early Sugar. This fruit is described by Mr. Mane 
ning as small,.of oblong form ; light yellow skin, with a small portion of 
red ; flesh white, and when not overripe juicy and good. It ripens in July, 
about ten days before the Petit Muscat, to which it is superior in flavour. 

BELLE DE BRUXELLES, Beauty of Brussels, Cours Complet. A large 
early Pear of pyramidal form; skin a beautiful clear yellow, with red 
cheek ; flesh white, fine, and of an agreeable flavour ; ripe early in August. 

BeuRRE D’Amanuis. A fine early Pear, imported from France by J. B. 
Mantel, of Bloomingdale, New-York ; and described as follows, in ‘ Hoffy’s 
Orchardists’ Companion: Size large; form large bellied; colour green, 
changing to yellow, with a fine blush when fully ripe, and russet spots ; 
flesh melting, juicy, sweet and excellent ; ripe in August and September. 
Tree vigorous and productive. 

Bioopeoop PEAR, Early Beurre. Fruit large ; form nearly oval; skin 
a dull yellow, covered with dark russet spots; flesh tender, melting, and 
pleasant. Mr. Manning says, “It comes early into bearing and produces 
abundant crops every year; in August.” 

CrawrorpD, Early Crawford. A fine early Scotch Pear, of medium 
size, round at the eye, diminishing at the stem; the skin is entirely of a 
light yellow; the flesh juicy, tender, and good. Mr. Manning says that 
the tree comes into bearing young, and ripens its fruit in August. 

Dearzorn’s SEEDLING. This variety originated in the garden of the 
Hon. H. A. S. Dearborn, of Roxbury. The tree is of vigorous growth ; 
fruit of medium size, rounded at the crown, and regularly diminishes in a 
parabolic manner to the stalk ; the skin is smooth, thin, green, with russet 
spots ; at maturity it turns toa delicate yellow ; weet very melting, and 
of the finest flavour; in August. 

Earty RovussEvLetT, Rousselet hatif, Early Catharine. This is a small 
Pear, with a long curved neck; skin yellow, with brownish russet; flesh 
very fine, rich, and high flavoured; in August and September. The tree 
yields immense crops. 

Honey Pear, American Honey. This Pear in size and shape resem- 
bles the Seckle; the skin is yellow, with a large portion of dull red; the 
flesh sweet, juicy and good. Mr. Manning says the tree bears young, and 
bids fair to be very prolific. 

JARGONELLE, Ene isn, Beau Present, Saint Sampson, Grosse Cuisse 
Madame, Saint Lambert, Potre des Tables des Princes. Fruit rather 
large, oblong, of a pale green colour, a little marked with red; flesh melt- 
ing, juicy, with a slightly acid, rich and agreeable flaveur. It ripens ear}? 


116 DESORIPTIVE LIS? OF PEARS. 


in August, is one of the most productive of all Pears, and the very beat in 
its season. 

JULIENNE OF Coxe, L’ Archidue d Ete, Summer Beurre, Summer Doy- 
enne, Summer St. Michael, of Boston. Bloodgood Pear of some col- 
lections. Fruit medium size, smooth, bright yellow at maturity, with a 
faint blush next the sun; form rather ovate, tapering toward the stalk; 
flesh perfectly melting, rich, and juicy. The tree bears young, and most 
profusely, and matures its fruit in August and September. 

MapbeteEint, Magdalene, Citron des Carmes, Early Chaumonitelle. This 
Pear is of medium size, pale yellow, with an occasional blush next the 
sun.; flesh white, melting, perfumed. A fine early fruit, ripening in July 
and August. Mr. Manning considers this a very good Pear; he says the 
tree bears well every year. 

RoussELET DE RueErms, Musk or Spice Pear. Fruit small, pyramidal, 
greenish yellow at maturity, but brown red next the sun, ‘with russetty 
spots; fiesh half beurre, fine, very perfumed. Good to put in brandy, and 
to dry ; in August and September. y 

SABINE D’ETE, Bellissime d@ Amour, Epargne of the French. English 
Red Cheek. This Pear is of pyramidal form, terminating in a round blunt - 
point at the stalk; colour yellow, but fine scarlet next the sun ; the whole 
surface smooth, regular, and polished; flesh white, melting, juicy, and 
highly perfumed ; the tree is an abundant bearer, and ripens its fruit in - 
August. 

STEVENS’Ss GENESEE Pear. A specimen of this Pear was fnrnished the 
Orchardists’ Companion, from Wm. Reid’s Nursery, at Murray Hill, New- 
York. It appears by the plate, to be a beautiful Pear, of large size, and 
rather of an oblong form; its colour is mellow green, with russet blotches ; 
its flesh is represented as white, juicy, and melting ; flavour sprightly, rich, 
and very delicious. Time of ripening, toward the end of August 

SxKINLEss PEAR, Puire sans peau, Fleur de Guignes. A small oblong 
Pear; the skin, which is very smooth and thin, is pale green, marbled with 
red and yellow; flesh crisp, sweet, and of pleasant flavour. The tree is 
very prolific, ripening its fruit in August. 

SuMMER FRANCREAL, Francreal d Ete, Fondante, pte Cannel, Gras 
Micet d Ete, Milan Blanc, Prebles Beurre. Fruit above medium size; 
shape oblong; thickest about one-third from the eye; skin yellowish green; 
flesh melting, rich and excellent; ripe early in September. 

SumMER MeEutine, Summer Beurre, Fondant @ Ete. An excellent 
summer Pear, of pyriform shape; colour yellow, tinged with brownish 
red ; ficsh soft, melting, and sweet. The tree bears young, and ripens its 
fruit in August. 

Summer Rose, Thorny Rose, Epine Rose, Poire de Rose, Rosenbirne 
Kraft. A Pear of medium size, in form resembling an Apple; the skin 
is dull yellow, spotted with russet, and marbled with red; a very produc- 
tive variety, ripening its fruit early in August. Mr. Manning pronounces 
this a beautiful fruit, and the tree a great bearer. 

WitxiamMs’s BoNcHRETIEN, Bartlet. Williams’s Early, Autumn Superb 
of Prince. This fruit originated with a Mr. Wheeler, at Aldermaston, 
in Berkshire, England, but was subsequently extensively propagated by 
Mr. Williams, near London ; hence its name. The fruit is large, oblong; 
the stalk thick and fleshy, an inch long; the colour at maturity yellow 


DESCRIPTIVE LIST OF PEARS. 117 


tinged with red; flesh whitish, very melting, and delicate ; juice perfumed, 
sweet and abundant. Tree very productive, and fruit ripe early in Sep- 
tember. 


AUTUMN FRUIT. 


ANDREWS, Amory, Gibson. Fruit oblong; skin yellowish green, with a 
dull red cheek; flesh melting, juicy, and high flavoured. Mr. Manning 
represents it as ‘“‘a very valuable pear, producing its fruit early and abun- 
dantly.” Ripe in September and October. 

Autumn Bercamot, Common Bergamot, York Bergamot, Bergamotte 
d Automne, Andrews. Fruit globular, depressed ; skin rough, yellowish 
green, and dull brown, with greyish spots; flesh pale, melting, juicy, 
sugary and perfumed; ripe in September and October. This variety has 
been cultivated in England from the time of Julius Cesar, and is still con- 
sidered by many a first-rate Pear in its season. 

Autumn Supers. This is a large Pear, full and round at the eye, 
diminishing to a point at the stem; the skin is yellow, mixed with dull 
red; the flesh melting and good. Mr. Manning says it bears young; and 
that the fruit ripens in October. : 4 

BELLE ET Bonne, Belle d’ Flanders, Schone und gute, Gracieuse. Fruit . 
very large, globular, depressed; the stalk long; skin greenish yellow, but 
next the sun yellow, with spots of russet; flesh whfie, sweet, exceeding 
rich and agreeably perfumed. The tree is very productive, and the fruit 
ripens in September. This variety has been cultivated under the erroneous 
names of Charles d’ Autriche, Belle De Bruxelles and Bergamotte Crus- 
sanne, which are distinct fruits. 

Be.zte LucraTive, Fondante @ Automne. A beautiful Flemish Pear ; 
middle sized, roundish, tapering at the stalk; skin yellow, slightly rus- 
setted, and tinged with pale red; flesh melting, sweet and juicy, with a 
slight musky perfume; early in October. Mr. Manning considered this 
variety as worthy of a place among the choisest collections. 

BEuURRE Bosc, Calebassé bose. Fruit large and very long; terminated 
with a crown, near three inches in diameter; somewhat calabash-formed ; 
skin gray fawn colour, but russetty yellow at maturity; flesh white, melt- 
ing, highly flavoured, and delicious ; it ripens in October. 

BLEEKER’s Meapow, Large Seckel, of Prince. Meadow Pear of Winter 
& Co. A native fruit of medium size, roundish form, and of a yellow 
colour, tinged with dull red; the flesh melting. juicy, sweet, musky, and 
of delicious flavour; ripe in October. A prolific bearer. 

Brown BEuRRE, Beurre Rouge, Beurre d’Or, Beurre Doie, Beurre du 
Roi, Beurre d@ Amboise, Isambert, Red Beurre, Golden Beurre, Poire d’ Am- 
boise. This was formegfy considered the best of all Pears in its season. 
Fruit rather large, of greenish yellow, and dusky red colour, covered with 
thin russet; flesh melting, buttery, rich and excellent; at perfection in 
October and November. 

CapiaMonT, Beurre de Capiaumont, Calebasse vass. This variety is 
much esteemed in the vicinity of Boston. Fruit of medium size; skin 
yellow, tinged with fine red or cinnamon; flesh yellowish, melting, very 

icb and high flavoured; in September and October. 


118 DESCRIPTIVE LIST OF. PEARS. 


CarsHear. A medium sized Pear, much cultivated near Providence 
Rhode Island; the shape is rather globular; skin a light cinnamon russet; 
flesh white, melting and juicy. The tree bears well, says Mr. Manning, 
and the fruit ripens in October. 

CHARLES pD’AUTRICHE,, Gracieuse. Charles of Austria. A fine and 
beautiful fruit, large, three and a half inches long, and three inches broad 3 
colour greenish yellow, with brown spots, and partially russetted; flesh 
white, melting, juicy, and delicious ; ripe in October, and good in Novem- 
ber. 

CuMBERLAND. A native fruit from Cumberland, Rhode Island, of 
large size and oblong shape; skin orange colour, with bright red cheek : 
the flesh melting, juicy and good ; ripe in October. The tree is of vigorous 
growth, says Mr. Manning, and bears abundantly. 

CusHine-. A native fruit from Hingham, Massachusetts ; of medium 
size and oblong shape; skin, when ripe, smooth, of a light yellow, mottled 
with dull red on one side ; flesh white, melting, sprightly and good. Mr. 
Manning says it comes early into bearing, and produces plenty of fruit in 
September and (October. 

DELIcES D’ARDENPONT, Delices d’Hardenpont de Towlouse. Beurre 
@ Ardenpont of some. Fruit above medium size; oblong, pyramidal; skin 
yellow at maturity, and partially covered with a thin cinnamon coloured 
russet ; flesh yellowish white, nearly melting ; juice pleasant, sweet, and 
abundant ; in October and November. The tree is a good bearer. 

Dix. A native variety originating in the garden of Mr. Dix, in Boston; 
fruit large, oblong; skin, when ripe, yellow, with a blush of red; flesh 
melting, juicy and rich ; in October and November. 


DovyeENNE SANTELETE. A new, fine, handsome Flemish Pear; fruit © 


above the middle size, pyramidally oblong; skin pale green, speckled with 
grey russet; flesh white, a little gritty, but tender; juice saccharine, with 
a slight musky perfume. The tree is hardy, and ripens its fruit early in 
October. : 

DucHess OF ANGOULEME, Duchesse d’Angouleme. A Pear of first-rate 
excellence. Form roundish, oblong, tapering towards the stalk ; skin dull 
yellow, with broad russet patches ; flesh white, rich, melting, very juicy, 
and high flavoured, with a most agreeable perfume. Specimens of this 
fruit have been shown in England, weighing twenty-two ounces; at per- 
fection in October and November. 

FLemisH Beauty, La Belle de Flanders. Imperatrice de la France. 
Brilliant, Bosch, Bouche Nouvelle. A fine Flemish Pear in great repute; 
it is of large size, obovate, obtuse at the stalk; greenish yellow russet, 
tinged with crimson ; flesh rather firm, yellowish white, sweet, rich, and 
excellent ; it ripens in October. 

FREDERICK OF WURTEMBERG, Roi de Wurtemberg, Capiaumont of some 
collections. A large and splendid Pear, of pyramidal form and fine 
yellow colour, covered with beautiful crimson on one side; flesh melting, 
and of delicious flavour. The three bears while young, and very abun- 
dantly. 

Fu.ton. A fine Pear of medium size, raised from seed by Mr. Fulton, 
of Topsham, Maine; shape roundish turbinate ; skin dark yellow ; rus- 
setted ; flesh melting, juicy, and of delicious flavour ; ripe in September, 


DESCRIPTIVE LIST OF PEARS. 119 


and lasts a month. The tree is a great and constant bearer, and highly 
deserving of cultivation. 

GANSEL’s BERGAMOT, Broca’s Bergamot Ives’s Bergamot, Bonne Rouge. 
Fruit varying from middle size to large; ovate flattened; colour dull 
green, slightly red next the sun; flesh white, melting, sweet, rich and high 
flavoured. A delicious Pear; ripe in October, and good till Christmas. 
Mr. Manning says that this variety was introduced in 1766, and as yet 
shows no sign of decay. 

GOLDEN BEuRRE oF Birpoa. This variety was imported from Bilboa, 
by Mr. Hooper, of Marblehead; the original name being unknown. Fruit 
of medium size, oblong; colour a bright golden yellow, with patches of 
russet ; perfectly melting, and of fine flavour. A beautiful Pear tree, a 
great bearer,‘and worthy of cultivation ; ripe in October. 

Gor2’s HEatucot. A native variety, highly esteemed in Massachu- 
setts. Fruit of medium size; form long; skin of a uniformly light yellow; 
flesh melting, juicy, and high flavoured. The growth of the tree is hand- 
some and vigorous, producing abundant crops in September and October. 

GREEN SytvanceE, Sylvange Vert, Bergamotte Sylvange. A most supe- 
rior Pear, of medium size, skin rough and green, speckled with grey or 
black. The flesh is greenish near the skin, white in the centre, soft, sac- 
charine and juicy; fruit in perfection from October to Christmas. The 
tree is a great bearer, and specimens of the fruit have been known to weigh. 
thirteen ounces. 

Hacon’s IncompaRaBLE, Norfolk Seedling. Downham Seedling of Win- 
ter & Co. Fruit middle sized, of pale yellow colour, mixed with green, 
partially covered with orange, russet ; flesh yellowish white, slightly gritty, 
but very tender, juicy, sweet and rich; and possessing a high musky and 
perfumed flavour. The tree is a great bearer, and the fruit excellent; in 
November and December. A silver medal was given to the originator of 
this fruit, as a prize, in England, 1830. 

Haryarp, L’Epergne, Boston Epargne. This variety is highly prized 
in the Boston markets ; fruit above medium size; oblong, swollen at the 
crown; skin russetty yellow, tinged with red; flesh white, juicy and 
melting ; in September and October. 

Henry THE FourtnH, Henri Quatre. Fruit of medium size; oblong, 
skin a dull yellow, mixed with brown and green; flesh yellow, rather 
gritty, juicy and melting, with a peculiar rich flavour; ripe in September 
and October. Mr. Manning says the tree bears while young, aad abun- 
dantly. 

Lone GREEN or AUTUMN, Verte Longne, Mouthwater. Mr. Manning 
says that this is one of the best of the old varieties ; its form is very long: 
skin at maturity a light green; flesh white, melting, and rich flavoured 
The tree is of vigorous growth, bears well, and the fruit is ripe in Septem- 
ber and October. 

Marie Louise, Marie Chretienne. Fruit oblong, tapering towards 
both ends; size varying trom medium to large; skin nearly smooth, yel- 
lowish green, and cinnamon coloured ‘russet; flesh white, melting, juicy. 
and rich, It ripens in October and November and is an excellent fruit in 
its season. 

Moon Fowr Eee. Fruit rather small, globular, ovate, beviltert in the 
middle ; skin orange brown next the sun, with spots of russet ; flesh yele 


120 DESCRIPTIVE LIST OF PEARS. 


lowish white, a little gritty, but tender and melluw, juice saccharine, a 
little perfumed. ‘This is a hardy Scotch variety ; ripe in September, and 
good in October 

Navo.eon, Medaille, Sauvageon Liart. Roide Rome. and Wurtemburge 
of Prince. Fruit large, form of the Colmar; skin smooth; colour bright 
green, but at maturity pale green; flesh very melting, with an unusual 
abundance of rich agreeable juice. At perfection in October and November 

PuincessE OF ORANGE, Princess d’ Orange, Princess C mquette. The 
fruit is roundish; the skin bright reddish orange russet; flesh yellowish 
white, sugary and rich, in some seasons perfectly melting, but occasionally 
a little gritty. A beautiful Pear, and of good quality ; in October. 

SEcKLE, New-York Red Cheek, Red Cheek Seckle, Sycle. An excellent 
native fruit, in size rather small ; colour varying from yellowish to brown- 
ish russet, but bright red next the sun; flesh melting, spicy, and of a most 
extraordinary rich flavour. This fruit grows in clusters, in great abun- 
dance, and is at perfection in September and October. 

Swan’s Eec, Moor Fowl Egg of Boston. Fruit small, of an oval, tur- 
binate figure ; colour yellowish green, and dull russetty brown ; fiesh tender 
and melting, with a rich, saccharine, musky flavour. An excellent fruit; 
ripe in October, The tree is remarkably tall, upright, vigorous, and pro- 
ductive. 

Urgpanistz, Beurre du Roi. The fruit 1s of medium size, pyramidally — 
ovate; skin pale green, inclining to yellow, with green streaks; flesh 
white, but reddish yellow next the core; it is quite melting, juicy, and very 
sweet, with a little perfume; it ripens from the middle of September to 
November. 

WasHincTon. A Native fruit from New Jersey, of medium size and 
oval form ; the skin is light yellow, covered with small brown spots, with 
a tinge of red; the flesh melting, and of excellent flavour. Mr. Manning 
says the tree bears well, and is worthy of general cultivation ; fruit ripens 
in September. 

Wuite DoyvENNE, Doyenne Blanc, Beurre Blanc, Bonne ante, St. Mi- 
chael, Carlisle, Citron de Septembre, Kaiserbirne, Poire a courte queue, 
Poire de Limon, Poire de Seigneur, Poire Monsieur, Valencia, White 
Beurre, Virgalieu of some collections. Fruit pretty large; roundish ob- 
long; skin pale citron yellow, with cinnamon russet, speckled; flesh 
white, juicy, very buttery, and delicious ; ripe in September and October. 
An old, and once celebrated variety, still admired by many, although 
excluded from some nurseries, or cultivated under new names. 

Witxinson. <A native Pear from Cumberland, R. I. The tree bears 
young, and is very fruitful; size above medium; form oblong; skin yel- 
low, with a brownish blush near the sun ; flesh white, juicy, and melting ; 
at perfection in October and November. 


WINTER FRUIT. 


BEURRE pD’AREMBERG, Beurre d’Arembert, Duc d’Aremberg, Poire 
dW’ Aremberg, Beurre Deschamps, Beurre des Orphelins of Deschamps, 
Gelmar Deschamps. The English and French writers speak of this Pear 


DESCRIPTIVE LIST OF PEARS. 121 


as one of the best in Cultivation. The tree is a great bearer, comes early 
into cultivation, and the fruit will keep till March. Eruit large, turbinate; 
skin ofa deiveate pale green, dotted with russet, which becomes of a deeper 
yellow at maturity ; flesh whitish, fine, very juicy, perfectly melting, and 
Very extraordinarily rich, sweet, high flavoured and excellent. 

BuurRe Diet, Diel’s Butterbirne, Dorothee Royale, Beurre de Yelle, 
Beurre Royule, Poire de Melon. Beurre Incomparable of some. This 
ranks amongst the best of Pears. The tree is of vigorous growth; fruit, 
when in perfection, four inches long, and three inches broad; the skin at 
maturity is bright orange, with reddish russet’;'‘flesh ‘clear white, melting, 
juicy, and of a delicious aromatic flavour; from November to January. 

BEURRE Rancx, Beurre Epine, Hardenpont de Printentps. ‘This is said 
to be a first-rate Pear. The tree is vigorous, and a good bearer; fruit mid- 
dle sized, oblong ; skin deep green, with russetty specks; flesh green, 
melting, having a rich delicious flavour, with very little acid. It shrivels 
in ripening, but will keep till April. 

Bezy VaEt, Bezy de Saint Vanst. A mest excellent Pear, somewhat 
the shape of the Swan’s Egg, but larger; skin dull green, covered with 
russetty spots; flesh yellowish; perfectly melting, sweet and agreeably 
perfumed ; at perfection in November and December. 

CaTittac. Fruit very large, rather turbinate ; pale yellow, stained with 
red; flesh firm and breaking; its flavour astringent; an excellent baking 
Pear; from November to April. Specimens of this variety have been 
known to weigh upward of two pounds. 

CuavumontTetL, Bezy de Chaumontelle, Poire de Chaumontelle, Beurre, 
d@Hiver. This noble old variety is a fruit varying in size, from large to 
very large ; its colour at maturity yellow, tinged with brownish red next 
the sun; its form variable; flesh melting, juicy, sweet, musky. excellent ; 
in season from November to February. 

CoumaR, Colmar Sowverain, Poire Manne, Bergamotte Tardive, Incom- 
parable. ‘This fruit is rather large; skin smooth, of a green colour, 
changing to a yellow at maturity; form pyramidal; flesh melting, juicy, 
saccharine, and of excellent flavour. The fruit is in perfection from No- 
vember to February. 

CoLtumBia, Columbian Pirwaviete. A large native pear of oblong or 
pyramid form, and fine yellow colour, tinged with red; flesh rich, firm, 
juicy, and excellent; from November to January. ‘Tree productive: and 
of very handsome form. ' 

Easter Beurre, Bergamotte de la Pentecote, Beurre d Hiver de Brux- 

elles, Doyenne d’ Hiver, de Bruxelles, Bezi Chaumontelle Tres Gros. Of 
all. the late keeping Pears, this is considered the best (for England.) Fruit 
large, roundish, oblong; colour green, but yellow at maturity, with specks 
of russet brown; flesh yellowish white, perfectly buttery and melting, also 
extremely high ae oared: it is eatable in November, and will keep till 
May ; it is a most profuse bearer, on a quince stock. 
'_ Ecuassery, Bezy de Chassery, Bezy de Landry, Poire @ uf, Ambrette, 
Walnut, Tilton of New-Jersey. Fruit middle size, of a roundish turbinate 
figure, something like a Citron, or the Ambrette; skin smooth, greenish 
yellow, with grey specks ; ete melting, juicy and delicious ; from Decem- 
ber to March, 


{22 DESCRIPTIVE LIST OF PEARS. 


GtLour Morceau, Gloux Morceaux, Beurre a’ Aremberg, Roi de Wurt- 
emburg, Gloria. Colmar d@hiver of Prince, and Beurre de Hardenpont of 
Downing. A very large Belzic variety, of great excellence; fruit of ovalish 
form, pale green colour, inclining to yellow, with russetty specks and 
blotches ; flesh whitish, firm, very Juicy and excellent; in perfection from 
November to March. ; 

Lewis. This variety originated on the farm of Mr. I. Lewis, of Roxbu- 
ry, Mass. The size is medium; form somewhat globular; skin, when 
ripe, a greenish yellow; the flesh is white, very melting, juicy and excel- 
lent; from November to March. The tree grows quick, and bears abun- 
dance of fruit. . 

Louise BoNNE DE JERSEY, Louise Bonne d’Avranches. A large Pear ; 
oblong; a good substitute for the old St. Germain; skin yellowish green, 
sometimes tinged with red; flesh extremely tender, and full of an excellent 
saccharine, well flavoured juice. A first-rate fruit, from October till after 
Christmas. 

NEwtown VERGALEAU. A large Pear, of a yellow colour, witha very 
short stalk ; the tree grows very crooked and of an irregular form, bending 
by the weight of its fruit, which is excellent to preserve, or for baking ; 
from November to January. Its productiveness renders it desirable in an 
orchard. 

Passe Cotmar, Fondante de Panisel, Passe Colmar Gris dit Precet 
Poire Precel, Passe Colmar, Epineux, Beurre Colmar Gris dit Precel 
Beurre d’Argenson, Present de Malines, Colmar souverain, Chapman’s 
A most valuable Pear, of medium size, conical, flattened next the eye; skin 
at maturity yellowish, sprinkled with russet, a tinge of red next the sun ; 
flesh yellowish, melting, rich and excellent. The tree is a good bearer, 
and the fruit is in perfection from November to February. 

Pounn Pear, Black Pear of Woreester, Parkinson’s Warden, Grande 
Monarque, Livre, Groote Mogul, Gros Rateau Gris, Love Pear. Winter 
Bell of Downing. Fruit very large, of a roundish turbinate figure ; skin 
rough, covered with dull russet ; flesh hard and coarse, but excellent when 
baked or stewed in winter. Grafted on a Pear stock, the tree bears so 
abundantly, as to bend like a weeping willow. A specimen of this variety 
was exhibited at the sixteenth annual fair of the American Institute, Octo- 
ber, 1843, weighing 33 oz. : 

Princt’s St. Germain. Fruit about medium size; form obovate ; skin 
russetty yellow, with dull red cheek ; flesh melting and good. Mr. Man- 
ning says that its abundant bearing, and its ripening gradually in the house 
during winter, renders it a very valuable market fruit; good till after 
Christmas. 

SurpasseE Marie Louisrt, Pitt’s Prolific Marie, Pitt’s Marie Louise. 
A large Pear ; oblong or calabash formed; green, covered with brown yel- 
low russet; flesh melting and rich flavoured ; ripe in October and Novem- 
ber. It is a very prolific bearer. 

SurRpasse ST. Germain. Fruit of medium size; round at the crown, 
tapering to the stem: it is of very irregular form; the skin is rough; 
zolour yellow, mixed with dull brown ; flesh coarse grained, sugary, and 
ligh flavoured ; good from November till January. 

SURPASSE VERGALEAv. Fruit large, oblong, some specimens nearly — 
round; the skin smooth. its colour yellow with a light red cheek ; flesh 


DESCRIPTIVE LIST OF PEABS. 123 


rich, juicy, and delicious eating ; in Cciober and November. Mr. Manning 
says the tree bears young, yields large crops, and is worthy of extensive 
cultivation. 

Uvenpater’s Sr. Germain, Belle de Jersey. A large fine pyriform Bell 
Pear, of a brownish green colour, with russetty spots; flesh firm, and high 
flavoured. It is considered a first-rate baking Pear, and *.ill keep till 
March. Mr. Reid, of the Murray Hill Nursery, exhibited some fine speci- 
mens of this fruit at the sixteenth annual fair of the American Institute, 
October, 1843. 

Vicar oF WINKFIELD, Bourgmestre of Bosion, Monsieur Le Cure, 
Dumas, Clion uf Boston, according to the catalogue of Winter & Co. Flush- 
ing. Fruit oblong, or pyramidal ; skin russetty yellow, with ruddy colour 
on one side; flesh firm, sweet, and rich; good as a table fruit, from De- 
cember to February. This variety is deserving extensive cultivation, for 
its beauty, large size, keeping qualities and productiveness. 

WinTER Ne is, Nelis d’ Hiver, La Bonne Malinoise, Spreceuw. All ac- 
counts agree that this isa most excellent Winter Pear; its size is above 
medium, somewhat oval; its skin green and russetty, full of grey dots; 
flesh yellowish white, melting, high flavoured, with a musky perfume ; at 
perfection in December ond January. ‘ 


PERRY PEARS. 


BaRLanpb. This variety took its name from the original tree, growing 
in a field called Bare Lands, in Herefordshire, England. The fruit is small- 
ish, of ovate form ; skin dull green, russetted with grey. It is deemed 
excellent for perry. Specific gravity of its juice 1070. 

Hormore. Fruit small globular ; skin of adingy yellowish green, tinged 
with red. Excellent perry is made of this variety in Herefordshire, Eng- 
land. Specific gravity of its juice, 1066. 

Hurrcap. There are several varieties of Pears bearing this name, but the 
best perry is made of the true Herefordshire Huffcap, The fruit is middle 
sized, of pale green colour, marked with grey russet. Specific gravity of 
its juice 1070. : 

Monarcu. A new Pear, considered by Mr. Knight as without a rival. 
The tree is of rapid growth, and an abundant bearer ; fruit large, of an ex- 
traordinary musky flavour, and deemed excellent for perry ; good also for 
the table; from October to December and January. 

OLDFIELD. Fruit below the medium size, of pale green colour, with 
russetty spots) An excellent perry fruit. Specific gravity of its juice 1067. 
From this variety is made the celebrated Ledbury Perry. 

LoneLanp. Fruit very handsome, much like the Swan’s Egg in shape; 
skin bright gold colour, tinged and mottled with a russetty lively orange; 
specific gravity of its juice 1063. The tree is handsome and upright, and 
much cultivated in Herefordshire for perry. 

TrInTon SquasH. Fruit middle sized, of angular shape; skin a muddy 
_ russetty green, marbled with dull orange, interspersed with ash-coloured 
specks. It originated in Teinton, Gloucestershire. and the perry made 
from this fruit is of the very highest quality, something approaching in 
colour and briskness to champaigne, for which fine samples of it have 
sOmetimes been sold. 


724 PLUM. 


PLUM. 
Prounier. Prunus. 


Tue Plum tree rises fifteen feet in height, branching into 
a moderately spreading head ; the leaves are ovate, serrated, 
and on short petioles; petals white. The natural colour of 
the fruit is generally considered to be black; but the varie- 
ties in cultivation are of yellow, red, blue, and green colours, 
and of different forms and flavours. There are several good 
sorts that grow wild in the hedges of Britain, and also in 
America, but its original country is supposed to be Asia; and 
according to Pliny, it was taken from Syria into Greece, and 
from thence into Italy. There are many varieties cultivated 
in France; and in the London Horticultural Garden there 
are about three hundred sorts kept under name. The Green 
Gage is considered the best dessert Plum, and the Egg 
Plum for sweetmeats; but the Damson is the best baking 
Plum. 

The Plum is said to succeed best in a lofty exposure, and 
may yield well in the mountainous parts of the United States; 
it yields well near Albany, but the fruit is by no means 
plentiful in the vicinity of the city of New-York. Like the 
Nectarine, it is subject to the attacks of the Curculio, and 
other insects. 

It has been observed that Plum trees growing in frequent- 
ed lanes or barn-yards, are more generally fruitful than 
those cultivated in private gardens, or secluded situations; 
this circumstance is by some attributed to the jarring of the 
trees, by cattle and swine rubbing against them; thus caus- 
ing the defective fruit to fall on the ground. Geese kept in 
orchards or fruit gardens, often prove beneficial; as they, 
by devouring the defective fruit and other corruptibie matter, 
prevent the possibility of insects getting into the ground, so 
as to perpetuate their existence, or multiply their species. 

(obbett attributes the scarcity of Plums in New-York to 


: PLUM, 125 


neglect In his American Gardener, paragraph 320, he 
asks, ‘‘ How is it that we see so few Plums in America, 
when the markets are supplied with cart-loads in such a 
chilly, shady, and blighty country as England ?” 

I would answer this query by informing the reader, that 
the inhabitants of our parent country, with a view to derive 
the full benefit of the sun’s rays for the cultivation of Plums, 
Peaches, Nectarines, and such other fruit as require extra 
heat, train their trees against walls, fences, or trellis-work ; 
and from their having these means of support, gardeners 
have no inducement to plant them deeper than is necessary ; 
whereas, from the circumstance of the American climate 
‘ being sufhiciently warm to ripen those fruits on standard 
trees, they are generally so cultivated. Many persons, to 
save the trouble of staking, or otherwise supporting their 
trees, plant them too deep, and thus defeat the operations 
of nature. That this is a prevalent error, has been shown 
in the articles Nectarine and Peach, to which the reader is 
referred for a more concise view of the subject. 

New varieties of the Plum are produced from seed ; oud 
the old kinds are generally propagated by budding on stocks 
of free-growing Plums, in preference to grafting, because 
Plum trees are very apt to gum wherever large wounds are 
made in them. All the sorts produce their fruit on small 
natural spurs rising at the ends and along the sides of the 
bearing shoots of one, two, or three years’ growth. In most 
sorts, new fruit branches are two years old before the spurs 
bear. The same branches and spurs continue fruitful, in 
proportion to the time which they take to come into bear- 
ing. 

After the formation of the head is begun, it takes from 
two to six years before the different sorts come into bearing. 
Standards must be allowed to expand in free growth, occa- 
sionally pruning long ramblers and irregular cross branches. 
Tn annual pruning, thin crowded parts, cut away worn out 
bearers, and all decayed and cankery wood. The Plum 


hae 


126 .- DESCRIPTIVE LIST OF PLUMS. : 


may + cultivated in small gardens, trained as espaliers, or 
toa. se fence, like the Apricot, &c. 


The tree is of farther use than for its fruit as a dessert, 


&c.; t.e bark dyes yellow; the wood is used by turners; 
and the dried fruit, or prune, is formed into electuaries and 
gentle }urgatives. Prunes were originally brought from 
Damasczs, whence their name. 


SELECT DESCRIPTIVE LIST OF PLUMS. 


AMERICAN YELLOW GacE, American Wheat. A beautiful medium 
sized oval Plum, of a bright yellow colour, when fully ripe; its flavour is 
rich, equal to the Green Gage. ‘The fruit is not apt to crack nor to be 
attacked by insects. It is a very suitable variety to cultivate for the mar- 
ket; it ripens im August and September. 

Apricot PLum, Prune Abricote, Abricote de Tours. A large freestone 
Plum ; its form is globular, depressed, divided by a deep sature ; whitish 
yellow, but faint rsd next the sun, and covered with bloom; its flesh is 
firm, juicy, sweet, musky and excellent; it ripens in August and Sep- 
tember. 

BincHan, Binghawy’s Yellow Cling. A delicious clingstone Plum, of 
large size and oval form; skin bright yellow, spotted and blotched with 
red ; flesh yellow, rich, and delicious ; ripening in August and September. 

BLEEKER’s Gace. This fine freestone Plum is stated to have been 
raised by the Rev. Mr. Bleeker, of Albany, from the stone of a German 
Prune; it is a large globulsr fruit, of excellent quality ; skin dark yellow, 
with red spots and blotches ; the flesh is rich, saccharine, and juicy; in 
September. 

Cor’s GorpEN Drop, Coe’s Imperial, Bury Seedling, Golden Gage, 
Fair’s Golden Drop. Raised by Mr. Coe, Bury St. Edmond’s, Suffolk. 
Engiand. The tree is vigorous; fruit oval, of large size; skin greenish yel 
low, spotted with violet and crimson; the flesh, which separates from the 
stone, is of gold colour, rich and excellent ; the fruit ripens at the end of 
September, and will keep several weeks. A first-rate fruit, and worthy of 
general cultivation. 

Cor’s LaTE Rep, Saint Martin, Sot Murtin Rouge. An excellent 
Ireestone Plum of medium size, in form s!most round; its colour is violet 
purple, with a partial degree of bloom, flesh rich, saccharine and high 
flavoured. It is one of the best of late Piums, ripening in October and 
November. 

CotumBia, Columbian Gage. <A beautiful native clingstone Plum, of 
hight purple colour; the flesh is firm, of a gresvish hue, with an abundance 
of rich flavoured juice. The tree is a great bxrer, and ripens its fruit in 
August. 

Cooper’s LAncE Rep. Cuoper’s Large Amer -san, La Delicieuse. This 


DESCRIPTIVE LIST OF PLUMS. 127 


Plum is of extraordinary size, measuring within an eighth of twu inches In 
each direction; the skin is of a fine dark purple colour ; the flesh is yel- 
lowish green, rich, juicy, and of pleasant flavour ; the fruit makes excellent 
preserves, if gathered in August; its great defect is an inclination to rot, if 
Jeft long on the tree. 

DiaMonpD PLum. Some consider this as the largest Plum known; its 
colour is a dark purple ; in form it resembles the Magnum Bonum, but its 
flavour is considered rather superior; it ripens in September, and the flesh 
separates clear from the stone. The tree, which grows vigorously, ori- 
ginated with Mr. Hooker, Kent, England. 

Downine’s EMERALD Drop. A beautiful clingstone Plum of medium 
size, oblong form, and green colour; flesh firm and of delicious flavour; 
this variety originated at the Nursery of A. J. Downing & Co., Newburgh, 
State of New York. 

Downton ImpeRATRIcCE. A superior late Plum, of medium size, 
shaped similar to the blue imperatrice ; skin dark yellow, and very thin ; 
the flesh yellow, soft, juicy, with a high flavoured acidity ; at. perfection in 
October and November. 

Drap v’Or, Cloth of Gold, Myrabelle Double. Yellow Perdrigon of 
Winter & Co. A small treestone Plum, of a roundish form, and bright 
yellow colour, marbled with red; flesh yellow, tender; juice sugary and 
excellent; ripe in July and August. 

Duane’s French Pure.Le, Dame Aubert Violet. Purple Magnum 
Bonum and Purple Egg of sume collections. A very superior clingstone 
Plum, of large size, and oblong form; the skin dark purple; flesh sweet, 
juicy, rich and excellent; ripe in September. This variety, from being 
imported by Mr. Duane, of New York, was named after him, as he had lost 
the original name. ; 

Earry Orveans, New Orleans, Early Monsieur, Monsieur Hatif. A 
fine freestone plum, above medium size; form round; its sature deep; 
colour dark purple, covered with a fine bloom; flesh greenish yellow, of 
excellent flavour ; sweet, combined with a pleasant acid; it ripens in 
August. . 

Ear.y Tours, Precose de Tours, Early Violet. The tree is vigorous 
and fertile; fruit small, oval, dark purple covered with fine bloom; flesh 
greenish yellow, tender, juicy, and of very agreeable flavour; one of the 
Lest early varieties, and very productive ; ripe at the end of July. 

Exvrry. French Cooper of Prince. A native clingstone Plum, highly | 
esteemed in Pennsylvania and New-Jersey for its productiveness and 
other good qualities; the fruit is below medium size, of oblong shape and 
dark blue colour; flesh firm, very rich and delicious ; in September. 

GERMAN PRUNE, Prune d Allemagne, Damas Gros, Quetsche, Quetzen. 
The fruit of the Quetsche Plum is grown for the purpose of drying, and is 
considered the best for use as prunes; fruit below the middle size; of an 
oval figure; skin red and purple; flesh yellow ; juice sweet, with a slight 
acid ; ripe early in September. 

GouiaTH, Goliah, St. Cloud. Culedonian. Wilmot’s late Orleans. This 
fruit is very large, sometimes weighing four ounces; the skin is a deep 
reddish purple; the flesh pale yellow, firm, and weil flavoured, but not 
rich, slightly adhering to the stone; the tree is a great bearer, and the fruit 
is much used >r cooking ; ripe in Seftember. 


128 DESCRIPTIVE LIST OF PLUMS. 


GREEN Gace, Great Queen Claude, Dauphine, Grosse Reine Claude, 
Abricot Vert, Verte Bonne, Gros Damas Vert. A middle sized round 
fruit, of a yellowish green colour, and purplish russetty red next the sun; 
the flesh is of a greenish hue, melting, with an abundanceof very sweet and 
highly perfun.ed juice, of an exquisite taste ; it arrives at maturity toward 
the end of August. 

HorsE Pium, Lurge Sweet Damson. Fruit of medium size, oval, 
with a deep sature in the middle; skin dark red, inclining to purple when 
ripe ; flesh greenish yellow; juice acid but agreeable. Quantities of 
these Plums are sold in the New-York markets in August and September, 
for sweetmeats. The trees are generally raised from suckers; and Peaches, 
Apricots, and Nectarines, will bud and thrive well on such stocks. 

Hurine’s Supers, Keyser’s Plum. This Plum is of monstrous size, 
and has been known to weigh nearly four ounces; it is of roundish form, 
and of a greenish yellow colour; the flesh is sweet and excellent. It was 
raised from seed by Mr. Keyser, of Pennsylvania, and brought into notice 
by Dr. Wm. Hulings, of that State. 

ImprRaTRicE, Imperatrice Violette, Biue Imperatrice. Simiana of 
some collections. One of the best of late clingstone Plums ; fruit medium 
size, oval; skin rich deep purple, covered with bloom; flesh yellowish 
. green, a little firm, very sweet, rich and juicy; the fruit hangs long on the 
tree, and is at maturity in October and November. 

ImpeRraL Diapem, Red Imperial, Red Diaper. A fine fruit, admira- 
bly adapted for ‘culinary purposes ; shape oval ; colour pale red, but dark 
when mature; flesh yellow, and separates from the stone; juice plentiful 
when perfectiy ripe, which is early in September ; it is of good flavour, 
and highiy perfumed. 

Irartan Damask, Damas d’Italie. This fruit is of medium size, nearly - 
round, a little flattened at the base; its colour blue or violet, and covered 
with a purple bloom; its flesh is yellow, rich, and juicy, and the tree, 
which matures its fruit in August, is very productive. 

Kirxer’s Pum. This variety is said to be as hardy and prolific as the 
Orleans, as handsome as the Damask, and as good as the Green Gage; fruit 
large, roundish; skin covered with a close, firm, azure bloom, through 
which appears a few golden specks; flesh greenish yellow, firm, juicy and 
rich ; in perfection the early part of September. 

La Royvace, Royale. A large and excellent freestone Plum, of a homely 
dull red colour, but concealed by a thick violet or azure bloom ; flesh fine, 
yellowish green, firm, juicy, high flavoured and delicious; a superior 
Plum ; at maturity early in September. 

LatE PurpLeE Damson, Purple Winter Damson, Blue Damascene, Blue 
Damson. ‘This variety is in great esteem for preserves, and generaliy 
commands a high price. It is of a dark purple colour, covered with bloom ; 
the flesh has rather too much acidity for a table fruit, but this tartness 
gives it an agreeable flavour when cooked, and if the fruit remains on the 
tree until November, it becomes sweet. 

Lawrence Gackt, Lawrence’s Favourite. A large round freestone 
Plum, of a yellowish green colour, tinged with red; flesh firm, and of deli- 
cious flavour, similar to the Green Gage. The tree is very fertile, and yields 
en abundance of fruit in August and September. 

Lucompe’s NonsucH. ‘This Plums large, compressed at the summit 


DESCRIPTIVE t.1ST OF PLUMS. 129 


and lase; its breadth is two inches; its colour at maturity, as well as its 
form, resemble the Green Gage, but more streaked with yellow; flesh firm, 
rich and juicy ; at maturity in August; tree a good bearer. 

Mimm’s, BMimm’s Plum, Diaper Rougue. The fruit is very large, a 
little oblong ; colour bright purple, covered with thick bloom ; its flesh, 
which separates from the stone, is yellowish green, tender, juicy, and very 
azreeably flavoured ; ripe in September. 

Morocco, Early Black Damask, Black Damascus, Black Morocco, Early 
Damask, Early Morocco. This is considered one of the best of early 
Plums. The tree is very hardy and productive; fruit middle sized, 
roundish ; skin deep blackish purple, covered with a light blue bloom ; 
flesh greenish yellow, juicy, rich, and high flavoured; ripe early in August. 

NecraRinE Pium, Culedonian, Howell's Large, Prune Peche, Jenkin’s 
Imperial. One of the most beautiful Plums known; large, nearly round ; 
the skin at maturity varies from red to crimson, covered with azure bloom; 
flesh yellowish, coarse grained, astringent ; juice abundant, and of a mild, 
pleasant flavour ; at maturity in July and early in August. 

New-York Pureie, Brevoort’s Purple Bolmar, Brevoort’s Purple 
Wushington. Anexcellent fruit, raised from a seed of Bolmar’s Washing- 
ton Plum, that had been impregnated with the polien of the Blue Gage. 
‘The fruit is very large; skin brown red, covered with purple bloom; flesh 
yellow, of a rich and brisk flavour, and adheres to the stone; ripe towards 
the end of August. 

Gcroser Gace, Frost Guge. <A beautiful native fruit, a drawing of 
which has been taken from nature, and may be found in “ Hoffy’s Orchard- 
ist’s Companion.” Fruit of medium size; form oblong; colour dark 
brownish purple, covered with a black bloom; flesh firm and juicy ; fla- 
vour sprightly and agreeable ; ripe early in October. 

OrnteAxs Pium, Red Damask, Damas Rouge, Monsieur. A _ well 
known and productive ?lum; of medium size, and somewhat oval form ; 
the skin is dark red, approaching to purple, with a thin blue bloom ; 
tlesh yellow, firm and good, separating freely from the stone ; ripe in August, 

Ponp’s PurPLE, Pond’s Seedling. A large round purple clingstone Plum, 
a native cf Massachusetts ; it is of peculiar rich flavour, not apt to crack, 
and is well adapted for the markets. ‘The tree bears wonderful crops, 
which BaeD in August. 

Princk’s ImpeRiat Gace, Flushing Gage, Suan ior Green Guge, White 
Guge. This tree was originated at the Flushing nursery, from a seed of 
the Green Gage. ‘Ihe fruit is one of the finest of its class; the skin at ma- 
turity is yellow, with a whitish bloom; the flesh is rich, luscious, and of 
excellent flavour. It makes fine preserves, if gathered toward the end of 
August; at maturity in September. 

Prince's OrRanGE Iicc-. A large splendid orange coloured clingstone 
Plum, of oval form, and of peculiarly rich flavour; ripe in August. The 
tree yields abundant crops of truly beautiful fruit, which is never attacked 
by insects, as many kinds are. 

PRuNE Suisse, Simiana, Pruned Altesse, Monsieur Tardif, Swiss Prune. 
Fruit very handsome, round, flattened; colour varying from bright amber 
to deep red, and covered with azure bloom; flesh yellow, delicious, melting, 
and closely adheres to the stone; juice very abundant. An excellent 
fruit; ripening in September, 


130 DESCRIPTIVE LIST OF PLUMS. 


Purple Gace, Blue Gug2. Reine Claude V olette, Die Violette, Konigtn 
Clandia. This fruit is of medium size, almost round, and may be con 
sidered as one of the finest varieties; its skin is of a violet purple colour 
with pale yellow dots, and covered with a light blue bloom ; flesh greenish 
amber, rich, saccharine, and high flavoured: at maturity in August, and 
good until October. 

Queen Victorta, Sharp’s)Emperor, Dennyer’s Victoria. An excellent 
freestone Plum, as large as the Red Magnum Bonum,; of a roundish oval 
form, and red colour, covered with a fine bloom; the flesh is firm, rich, 
juicy, and delicious. The tree grows very strong, and yields abundant 
crops in September. 

Rep Diarer, Diapree Rouge, Roche Corbon. One of the most beau- 
tiful Plums known; form oval, above medium size; colour bright red; 
flesh greenish yellow, soft and sweet, separating from the stone; the fruit 
makes excellent prunes, if gathered early in September, and like the Impe- 
ratrice, will hang some time on the tree. 

RED Macnum Bonum, Red Imperial, Imperial Violette of the French. 
Purple Egg of Prince and others. A large, oval Plum, of deep red colour, 
covered with blue bloom; the flesh, which parts from the stone, is harsh 
and acid; consequently good for eooking, preserves, &c.; in September 
and October. 

RED Perpricon, Perdrigon Rouge. An excellent Plum. of the first class; 
of medium size, oval shape, and fine red colour, with gold coloured dots, 
and a fine bloom; flesh bright yellow, transparent, and separates from the 
stone; juice sweet and delicious; ripe early in September. It makes 
excellent prunes, not inferior to the White Perdrigon. 

RED QuEEN MotHER. The Plum is of medium size, its colour bright 
red and yellow, somewhat spotted, and covered with pale bloom; its flesh 
is yellow, sweet and excellent, ripening early in September. A very pro- 
ductive variety, and highly deserving of cultivation. 

Roya. DE Tours. The tree is of extraordinary vigorous growth ; its 
principal stem rises vertically ; the fruit is globular, of medium size; red 
violet colour, and covered with azure bloom; flesh yellow, fine, good ; juice 
abundant and sweet: ripens early in August. 

Saint CATHARINE. A medium sized, oblong fruit; skin bright gold 
colour, spotted with red at maturity, and covered with bloom; flesh yel- 
low, tender, sweet, and fine flavour; ripens early in September, and will 
hang some time on the tree. A good market Plum, for which purpose it is 
much cultivated. 

SmiTH’s Or.LeEANS. This variety is held in great esteem as 2 market 
fruit; the trees are free from gum and insects, and yields abundant erops 


of large treestone Plums, of an oval form and purple colour. The fruit 


ripens gradually in September. 

SuRPASSE Monsreur. A large fruit, of oval form. and of a dark red 
purplishecolour, raised by a Mr Noisette; it is said to be more beautiful 
and perfumed than the Monsieur, and the tree yields suckers, which pro- 
duce fruit in all their beauty and excellence ; in September. 

VircinaLk, While Virginal. ‘This fruit ranks among the best of 
Plums ; its shape is round; colour yellowish, touched with violet or rose, 
and covered with dense bloom; flesh melting, juice abundant, and very 
agreeable; it adheres to the stone; ripe in September. 


QUINCE. 131 


Wasnincton, New Washington, Bolmar’s Washingtun, Franklin. A 
very large, globular Plum, inclining to oval; colour greenish yellow, with 
crimson specks, covered with a rich bloom. This Plum has sometimes 
weighed over four ounces; its flesh is yellow. firm, sweet and delicious ; 
in August. This variety originated in New-York, from suckers of an old 
root, the tree of which had been some time previously destroyed by light- 
ning. 

Wuite Macnum Bonum, Yellow Magnum Bonum, Gros Luisante, Im- 
periale Blanche, Egg Plum, White Mogul, White Holland. This fruit is 
of extraordinary size, oval; yellow, covered with pale bloom; the flesh yel- 
low, firm, closely adhering to the stone ; excellent for cooking and pre- 
serves ; in September. 

WHITE PerRpRIcoN, Perdrigon Blane. A middle sized, oblong fruit, of a 
pale yellow, with red spots, and covered with white bloom; flesh yellow, 
rich, saccharine and juicy, separating from the stone; it ripens in August 
and September. 


QUINCE. 
Corenassier. Cydonia. 


Tue Quince is of low growth, much branched, and gene. 
rally crooked and distorted. The leaves are roundish, or 
ovate, entire, above dusky green, underneath whitish, on 
short petioles. The flowers are large, white, or pale red, 
and appear in May and June; the fruit, a pome, varying 
in shape in the different varieties, globular, oblong, or ovate; 
it has a peculiar and rather disagreeable smell, and austere 
taste. The fruit takes its name from being a native of the 
ancient town of Cydon, in the Island of Crete; some sup- 
pose it to be a corruption of Malus colonea, by which the 
Latins designated the fruit. It is used as a marmalade for 
flavouring apple pies, and makes an excellent sweetmeat ; 
and it has the advantage over many other fruits for keeping, 
if properly managed. 

Of the several sorts, the following are in greatest esteem : 
1. The oblong, or Pear Quince, with ovate leaves, and an 
oblong fruit lengthened at the base. 2. The Apple Quince, 
with ovate leaves, and a rounder fruit. 3. The Portugal 
Quince, the fruit of which is more juicy and less harsh than 


132 RASPBERRY. 


the preceding, and therefore the most valuable. It is rather 
a shy bearer, but is highly esteemed, as the pulp has the 
property. of assuming a fine purple tint in the course of being 
prepared as a marmalade. 4. The mild or eatable Quince, 
being less austere and astringent than the others. 5. The 
Orange Quince, a very handsome fruit of peculiar rich fla 
vdur. 6. The Musk or Pine Apple Quince, very large and 
beautiful. 

The Quince produces the finest fruit when planted in a 
soft, moist soil, and rather shady, or at least sheltered situa 
tion. It is generally propagated by layers, and also by cut- 
tings, and approved sorts may be perpetuated by grafting. 
In propagating for stocks, nothing more is necessary than 
to remove the lower shoots from the layer, so as to preserve 
a clear stem as high as the graft; but for fruit-bearing 


trees, it is necessary to train the stem to a rod, till it has 


attained four or five feet in height, and can support itself 
upright. 

When planted in an orchard, the trees may be placed ten 
or twelve feet apart. The time of planting, the mode of 
bearing, and all the other particulars of culture, are the 
same as for the Apple and Pear. The chief pruning they 
require, is to keep them free from suckers, and cut out 
decayed wood. 


RASPBERRY. 
F’RAMBOISIER. Rubus, ele. 


THERE are several species of the Rubus found wild in 
various parts of Asia, Hurope, and America, some of which 
have upright stems, others prostrate; the American Stone 
Bramble, and also the common Blackberry, Dewberry, 


Cloudberry, &c. are ofthis family.. The Rubus idaeus, or 


common Raspberry, grows spontaneously in the province of 


RASPBERRY. 133 


New Brunswick, and in various parts of the United States, 
but most of the cultivated varieties are supposed to have 
originated in England. Loudon describes the true Rasp- 

erry as having “stems which are suffructicose, upright, 
rising to the height of several feet, and are biennial in du- 
ration; but the root is perennial, producing suckers which 
ripen and drop their leaves one year, and resume their 
toliage, produce blossom shoots, flower, and fruit, and die 
the next. The leaves are quinate-pinnate; the flowers 
come in panicles from the extremity of the present year’s 
shoots ; they are white, appear in May and June, and: the 
- fruit forms about a fortnight afterward.” 

The fruit is grateful to most palates, as nature presents 
it, but sugar improves the flavour; accordingly it is much 
esteemed when made into sweetmeats, and for jams, tarts, 
and sauces. It is fragrant, sub-acid, and cooling; allays 
heat and thirst. It is much used in distilling. ‘‘ Raspberry 
syrup is next to the Strawberry in dissolving the tartar of 
the teeth ; and as, like that fruit, it does not undergo the 
acetuus fermentation in the stomach, it is recommended to 
gouty and rheumatic patients.” 

Nicol enumerates twenty-three species and varieties of the 
cultivated Raspberry, and twenty-one of the Rubus ronce, or 
Bramble ; in the latter is included the American Red and 
Black Raspberry, the Long Island and Virginian Raspber- 
ry; also the Ohio Hver-Bearing, and the Pennsylvania 
Raspberry. The English varieties are, early Small White; 
Large White; Large Red; most Large Red Antwerp; Large 
Yellow Antwerp; Cane, or smooth-stalked; Twice-bearing | 
White; Twice-bearing Red; Smooth Cane, twice-bearing; 
Woodward’s Raspberry; Monthly, or Four Season; Dwarf 
Red Cane; Victoria Raspberry; Large Red Franconia; 
Mason’s Red Cluster; McKeen’s Scarlet Prolific; Chili 
Red; Cornish Red; Cox’s Honey; Brentford Red; Brent- 
ford White; Flesh-coloured; Barnet Red; Bromley Hill; 


134 RASPBERRY. 


Cretan Red; Prolific Red; Canada Purple; Rose-flower- 
ing, &c. 

The varieties can be perpetuated by young sucker aieee 
rising plenteously from the root in spring and summer; 
when these have completed one season’s growth, they are 
proper to detach with roots for planting, either in the autumn. 
of the same year, or the next spring, in March or early in 
April. These new plants will bear some fruit the first year, 
and furnish a succession of strong bottom shoots for full 
bearing the second season. New varieties are raised from 
seed, and they come into bearing the second year. Some 
of the American species are cultivated by layers, which pro- 
duce fruit the same year. 

Raspberry beds are in their prime about the third and 
fourth year; and, if well managed, continue in perfection 
five or six years, after which they are apt to decline in 
growth, and the fruit to become small, so that a successive 
plantation should be provided in time. Select new plants 
from vigorous stools in full perfection as to bearing. Be 
careful to favour the twice bearers with a good mellow soil, 
in a sheltered situation, in order that the second crop may 
come to perfection. 

When Raspberries are cultivated on a large scale, it is 
best to plant them in beds by themselves, in rows from 
three to five feet apart, according to the kinds. In smal! 
gardens, they may be planted in detached stools, or in single 
rows, in different parts of the garden, from the most sunny 
to the most shady aspect, for early and late fruit of improved 
growth and flavour. It is requisite to cut out the dead 
stems early in the spring, and to thin and regulate the suc- 
cessional young shoots; at the same time, the shoots re- 
tained should be pruned at the top, below the weak bending 
part, and some rotten dung worked in around the roots of 
the plants. Keep them clear of weeds during the summer, 
by hoeing between the rows; at the same /ime eradicate all 


DESCRIPTIVE LIST OF RASPBERRIES, 135 


superfluous suckers, but be careful to retain enough for 
stock in succeeding years. 

The Antwerp and other tender varieties of the Raspberry 
are liable to be more or less injured by the severity of our 
winters; to prevent which, they should be protected by 
bending them down to the ground late in autumn, and 
covering them with earth five or six inches, sloping it off so 
as to prevent injury from rain or snow. 


SELECT DESCRIPTIVE LIST OF RASPBERRIES. 


AMERICAN Buiack, Black Cap. This fruit is of smallish size, and ripens 

June and July. It is a favourite with some. 

AMERICAN RED, English Red, Common Red. This variety is much 
cultivated for the market. .The fruit ripens in Juiie and July, successively. 

AnTwerp Rep. Large Red Antwerp, Howland’s Red Antwerp, Burley. 
This species is rather tender, on which account the branches must be bent 
down in autumn, and covered with soil. See Culendar. The fruit is large 
and beautiful, of delicious flavour, and guite fragrant ; in June and July. 

AnTWERpP Wuiret, Yellow Antwerp. ‘This is also tender or half hardy, 
but very prolific; the fruit is large. of a pale yellow colour, and much 
esteemed. It ripens in June and July. 

BARNET, Cornwallis Prolific, Lord Exmouth, Large Red. This is con- 
eidered a first-rate fruit, and yields abundantly; in June and July. 

Bee Hive. A new variety, introduced by Messrs. Winter & Co., of the 
Linnean Botanic Garden, Flushing. The fruit is large, of round shape 
and red colour; ripe in July. 

CornisH, Large Cernish. -A hardy and highly eaduclive variety, 
yielding an abundance of Re: Berries in June and July. 

Dovs.e BEeaRine RED, Twice Bearing. This species is very prolific, 
producing its first crop in July, and another in October. 

FLesH CoLourepD, Framboisier couleur de chair, A new variety, im- 
ported by W. R. Prince & Co., from France. It is described as an highly 
flavoured and much esteemed fruit. 

Franconia, Red Franconia. This variety is in great repute for its 
productiveness and the fineness of its fruit, which ripens gradually in July. 

MonTHiy or Four Seasons, Perpetual Bearing. This species, if 
planted in a shady situation, will produce successional crops throughout 
the summer. _ 

Rep Tart Case. There are several species of the Cane Raspberry, 
some of which are worthless. The Tall Red Cane produces fine fruit in 
July and August, and very frequently in autumn. 

Victor1a. ‘This Queen of Raspberries has been imported by W. R. ° 
Prince, and plants are offered for sale at his nursery at Flushing, for twen- 
ty-five cents each. 


136 STRAWBERRY. 


STRAWBERRY. 
Fratsier. Fragaria. 


Tuts is a genus of fruit-bearing herbaceous plants, of 
which there are few in the vegetable kingdom that can 
equal the Strawberry in wholesomeness and excellence. 
The fruit is supposed to receive its name from the ancient 
practice of laying straw between the rows, which keeps the 
ground moist and the fruit clean. They are natives of tem- 
perate, or cold climates, as of Kurope and America. The 
fruit, though termed a berry, is, in correct botanical lan- 
guage, a fleshy receptacle, studded with seeds. It is univer- 
sally grateful alone, or with sugar, cream, or wine, and has 
the property, so valuable for acid stomachs, of not under- 


going the acetous fermentation. Physicians concur in . 


placing Strawberries in their small catalogue of pleasant 
remedies; as having properties which render them, in most 
conditions of the animal frame, positively salutary; they 


dissolve the tartareous incrustations of the teeth, and pro- 


mote perspiration. Persons afflicted with the gout have 
found relief from using them very largely; so have patients 
in case of the stone; and Hoffman states, that he has known 
consumptive people cured by them. The bark of the root 
is astringent. 

In cultivating the Strawberry, an open situation and rich 
loamy soil, rather strong, is required for most varieties; and 
from their large mass of foliage and flowers, they must, till 
the fruit is set, have copious supplies of water. The row 
culture is best calculated to produce fruit; and frequent 
renewal insures vigorous plants, as well as large fruit. Some 
plant them in single rows, from twelve to eighteen inches 
apart, according to the sorts; others form a bed with four 


rows. If several beds be intended, a space of two or three 


‘feet may be left between each bed as a path; and in the 


second or third season, the paths may be manured and dug 


~_ 
es a 


STRAWBERRY. 137. 


to admit of the runners taking root; by this means, a 
renewal may be made so often, and the old stools being 
taken away, leaves spaces between the beds as before. Or 
new plantations may be made every season; because, after 
the roots are fairly established, they multiply spontaneously, 
as well by suckers from the parent stem, as by numerous 
runners; all of which, rooting and forming a plant at every 
joimt, require only removal to a spot where there is room 
for them to flourish. If taken off, and planted in rows in 
August and September, they will produce fine fruit the fol- 
lowing season, and will bear in full perfection the second 
summer; some, however, prefer spring’ planting, which 
answers very well, if done in damp weather. 

A plantation of the Alpine yields fruit the same year that 
itis made. ‘The Wood and the Alpine are often cultivated 
from seed, which generally produces fine fruit. The other 
species are uniformly propagated by offsets, except the inten- 
tion be to try for new varieties. .The Alpine and Wood 

species may be planted in situations rather cool and shady, 
"in order that they may produce their fruit late in the season, 
which is desirable. The Strawberry, with a little trouble 
of choosing a succession of sorts, may be forced so as to be 
had at the dessert every month in the year ; though, during 
the winter months, they have not much flavour. 

Some gardeners lay straw an inch or two thick over their 
‘beds in March, and set fire to it, in order to promote a 
stocky growth of plants and early fruit; others recommend 
mowing off the tops of such as are not required to fruit 
eatly, while they are in blossom, with a view to obtain a 
crop of Strawberries late in the season. 

The London Horticultural Catalogue contains the names: 
of about one hundred and fifty varieties of all the species, 
which are classed according to their nature, colour, &c. 
Class 1. Scarlet Strawberries; 2. Black Strawberries; 3. 
Pine Strawberries; 4, Chili Strawberries; 5. Hautbois 
Strawberries; Green Strawberries; 7. Alpine and Wood 


138 DESCRIPTIVE LIST OF STRAWBERRIES. 


Strawberries. To select all the most esteemed from this, © 
or any other extensive catalogue, is a difficult task ; the fol- 
lowing description of species and varieties may serve to 
direct the choice :— 


SELECT DESCRIPTIVE LIST OF STRAWBERRIES. 


THE Woop STRAWBERRY, Fragaria vesed, with oval serrated leaves ; the 
fruit red, white, and green, which is round and small. A native of Britain. 
Some of the varieties are in great repute, as they are very productive, and 
continue long in bearing. 

Tue Scarvet. Fragaria Virginiana, with leaves like the preceding; the 
fruit roundish and scarlet-coloured. A native of Virginia. Varieties— 
Methven Scarlet, Knight’s Scarlet, Austrian Scarlet, Early Scarlet, Wilmot’s 
late, Common late, Wilmot’s Early Scarlet, &c. 

Tae RosEBerRry, Fragaria, Virg var. An Aberdeen seedting, intro- 
duced in 1810. The plants have few roundish leaves, larger fruit than the 
scarlet, and are very prolific ; continues bearing till August. 

Tue Brack var. Downton, Dark Scarlet Strawberry, originated by Mr. 
Knight. The fruit is large, irregular, and cockscomb-like ; plant hardy and 
prolific. 

Tue Carorina, Fragaria Carolinensis; colour dark red ; a native of 
America. There are several choice varieties of this fruit, as—Elton’s Seed- 
ling, Keen’s Seedling, Mulberry, Wilmot’s Black Imperial, Blood Pine, 
North’s Seedling, Knevet’s Seedling, &c. 

Tue Musxy, oR Hatrsors, Fragaria elatio, with oval, rough, javelin- 
edged leaves. A native of Britain. Varieties—Black Hautbois, White 
Hautbois, Globe Hautbois, Conical Hautbpis, Double or Twice Bearing, 
producing delicious fruit in spring and autumn. 

Tue Cui, Fragaria Chiliensis, with large, oval, thick, hairy leaves, 
and Jarge flowers; the fruit large and very firm; a native of South Ameri- 
ca. Wilmot’s Suberb, or Large Cockscomb Scarlet, Knight’s Seedling, and 
Greenwell’s New Giant, are highly esteemed varieties. 

KEEn’s IMPERIAL, OR New Cutt, Fragaria Chili var., raised by Mr. 
Keen, of Isleworth, a most excellent bearer, ripening early. The fruit is 
very large; the flesh firm and solid, without any separate core: colour 
scarlet. 

THE ALPINE, oR Pro.iric, Fragaria collina, commonly lasts from June 
till November, and in mild seasons till near Christmas; the varieties of this 
fruit are red and white. Natives of the Alps of Europe. 

Tue One-LEAvVED, Fragaria monophylla, the pulp of the Ba pink- 
coloured. A native of South America. 


The following varieties have been lately propagated from 
some of the above species :— 


DESCRIPTIVE LIST OF STRAWBERRIES. - 139 


bisuop’s ORANGE, Bishop’ s Globe, Bishop’s New. Fruit large, of round 
isN or connical form ; orange scarlet colour, and very delic:ous flavour ; 
‘tipe early in July. 

GARNSTONE ScaAKLET. A fine, highly esteemed scarlet variety. of Jarge 
size, roundish form and peculiarly rich flavour, which ripens Ss in 
June. 

Exton, Elton Pine Strawberry. Fruit very large ; form heart shaped, 
or obtusely conical; colour bright dark scarlet ; flesh firm, rosy red ; flavour 
very rich, spicy, aromatic and agreeable. A beautiful drawing of this fruit 
is given in “ Hoffy’s Orchardist’s Companion,” from whence the above 
description was taken. 

Grove Enp Scartert, Atkinson’s Scarlet. A seedling raised by Wm. 
Atkinson, at Grove End, Marylebone, in 1820; fruit large, oblate, of a 
bright vermillion colour, and rich flavour ; ripe by the middle of June. 

Hovry’s SEEDLING. This favourite variety was raised by Messrs. Hovey 
& Co., of Boston, in 1834. Fruit very large; form round, or slightly 
ovate, conical ; colour deep shining red, paler in the shade; flesh scarlet, 
and firm, abounding in an agreeable acid, and high flavoured juice, not sur- 
passed by any other variety ; ripe early in July. 

Hunson’s Bay, American Scarlet, Velvet Scarlet, Large Hudson. Fruit 
large, of ovate form; represented by Mr. Downing as the best 7 market ; 
early in July. 

Montury Rep Axpine. Fruit of medium size, and conical form; con- 
tinues bearing fruit moderately from June till winter. 

Myatrt’s BRITISH QuEEN. The-fruit of this celebrated variety is said to 
be of monstrous size; in form roundish, and in quality first-rate; about 
the middle of July. ” 

Myatr’s Pine. A medium sized fruit of ovate form, and very rich fla- 
voured; ripening in July. 

Prince ALBERT. A new variety lately raised in London, represented 
as a large fruit of ovate form, very splendid in appearance, and delicious 
in flavour; ripe in July. 

Prince’s New Pinte. An excellent seedling variety of large size and 
ovate form. Raised by Wm. R. Prince, of Flushing; ripe early in July. 

RoseBeRRY MontevipeEo, Montevideo Early Scarlet. An improved 
American seedling, from the common Roseberry : of large size, conical 
form, and fine flavour; ripe early in July. 

SWAINSTONE’s SEEDLING. This variety is described as large, ovate, and 
of the very first quality, ripening one Bo early in June, and a second crop 
in autumn. 

Victoria, Higgins’s Seedling. The fruit of this varies is greatly 
esteemed: it is extra large, of roundish form, and exquisite flavour ; early 
in July. 

WarREn’s SEEDLING, Wurren’s Methven. This is represented as a 
peculiar fruit, being of large size, and in form nearly flat; it is moreover of 
a rich pine-apple flavour, and yields abundantly throughout the month of 
pitlys "> 

Wire Busy A.pine, New White Alpine. A medium sized berry, of 
evate form and agreeable flavour: the plant has no runners, and ripens ite 
fruitin June and July. 


140 WALNUT. 


All the species and varieties of this fruit are highly esti- 
mated in ‘Britain, where they are cultivated in great perfec. * 
tion. Berries have been known to weigh from one to two 
ounces, which have been grown to the circumference of 
eight inches and upward. It may be yratifying to the lovers 
of this excellent fruit to be informed that some of the best 
kinds are attainable here. The late Jesse Buel, Esq., of 
Albany, informed us, in the Albany Argus, of June 23, 1830, 
that he had grown the Downton, (a variety of the Chili, 
crossed by Mr. Kuight,) two years in succession, 4? inches 
in circumference. He said, that “he picked a pailful that 
morning of the Methven Scarlet Strawberry, which had an 
average circumference of three inches each. Several mea- 
sured four inches, and one four and a quarter inches. Sixty- 
three, divested of the calyx, weighed a pound, which is a 


PI 


trile more than four te the ounce.” Several of the choicest 
kinds have been lately transplanted from the London Socie- 
ty’s Garden into the American Nurseries, and some fine 
native seedlings have been lately propagated, which will. 


bear comparison with many of the best foreign varieties. 


WALNUT 
Nover., Juglans. 


From the circumstance of our-having an abundance of the 
fruit, from the many species of this genus of trees growing 
spontaneously around us, it is presumed that the culture of 
the Juglans regia, commonly called English Walnut, or 
Madeira Nut, has been neglected by many of our citizens. 
It is a native of Persia, and is cultivated in France, England, 
and in other parts of Europe, both as a fruit and timber 
tree. The fruit, in England, is mnch used in a ereen state 
for pickling, and also as an adulteration of soy sauce. In 
France, an oil, which supplies the place of that of Almonds, 


WALNUT. 141 


is made from the kernel. In Spain, they strew the gratings 
of old and hard nuts, first peeled, into thuir tarts and other 
meats. The leaves strewed on the ground, and left there, 
annoy moles, or macerated in warm water, afford a liquor 
which will destroy them. ‘The unripe fruit is ased in medi- 
cine for the purpose of destroying worms in the human 
body. Pliny says, “the more Walnuts one eats, with the 
more ease will he drive worms out of the stomach.” 

The timber is considered lighter, in proportion to its 
strength and elasticity, than any other, and therefore com- 
monly used in England for gun stocks. It is used in cabi- 
net work in most parts of Europe; the young timber is 
allowed to make the finest coloured work, but the old to be | 
finest variegated for ornament. When propagated for tim- 
ber, the nut is sown ; but when fruit is the object, inarching 
from the branches of fruit - bearing trees is preferable. Bud- 
ding is also practised by some; the buds succeed best when 
taken from the base of the annual shoots; ordinary sized 
buds from the upper part of such shoots generally fail. 

Walnut trees that have not been grafted or budded, may 
be induced to produce blossoms by ringing the bark, that is, 
cutting out a streak of the bark around the body or main 
branches of the tree. Walnut trees seldom yield much 
fruit until fifteen or twenty years old; it is produced on the 
extremities of the preceding year’s shoots. The trees should | 
stand forty or fifty feet apart, and they may be permitted to 
branch out in their natural order. They need but little 
pruning, merely to regulate any casual disorderly growth, 
to reduce over-extended branches, and to prune up the low 
stragelers. 

Lest any of our native Walnuts should be neglected or 
abandoned by any, I annex. a description of the different 
kinds : : | 

Juglans catharticus, is known under the name of Butter . 
nut, Oilnut, and white Walnut; these nuts are used by the 
Indians as 2 medicine. 


142 WALNUT. 


Juglans nigra, the black Walnut, is a tree of large size; 
its fruit is known to be excellent. 

Juglans oliveformis, Pecan, or Illinois nut, is delicious, 
The nuts of Juglans sulcata, which is called thick shell bark, 
Hickory, and Springfield, and Gloucester nut, are large and 
well-tasted. -The shell bark Hickory, shag bark, or scaly 
bark Hickory, Juglans alba, is so called on account of its 
bark, which is torn lengthwise in Jong loose strips, as in J. 
sulcata. The Juglans tormentosa, the Mucker nut, white 
heart Hickory, or common Hickory, and most of the other 
kinds enumerated, are worth preserving; ‘or cultivating 
where there is none, for its timber for mechanical purposes ; 
and that of the Juglans glabra, or Hog nut, is useful for 
brooms, &c 


143 


CALENDAR AND INDEX. 


Baa. JANUARY. 


THE Clear icicle shines in the sun’s faint beam, 
Congealed is the river, the lake, and the stream, 

- The trees are all leafless, while sulien winds roar, 
And Nature benumbed, seems her fate to deplore. 


As the weather at this season of the year is generally 
unfavourable to any employment in the Orchard or Fruit 
Garden, I cannot occupy a few pages more appropriately 
than in directing the reader’s attention to subjects connected 
with improvements in the several species and varieties of 
Fruits; for it must be admitted that there is no kind of 
fruit, however delicious, that may not be deteriorated, or 
however worthless, that may not be ameliorated, by particu- 
lar modes of management; so that after a given variety 
shall have been created, its merits may be either elicited or 
destroyed by the cultivator. In this place those practices 
only need be considered that tend to improvement. 

It is an indubitable fact, that all our fruits, without excep- 
tion, have been so much ameliorated by various circum- 
stances, that they no longer bear any resemblance in respect 
of quality to their original. Who, for instance, would 
recognize the wild parent of the Green Gage Plum in the 
austere Sloe, or that of the delicious Pippin Apples in the 
worthless acid Crab? Or, what resemblance can be traced 
between our famous Beurre Pears, whose flesh is so succu- 
lent, 1ich and melting, and that hard, stony, astringent fruit, 
which even birds and animals refuse to eat? Yet these are 
undoubted cases of improvement, resulting from time and 
skill patiently and constantly in action. But it would be of 
little service to mankind that the quality of any fruit should 
le improved, unless we adopt some efficient and certain 


lit CALENDAR AND INDEX, 


mode of multipzying the individuals when obtained Hence 
there are two great objects which the cultivator should aim 
at, viz Imelioration and Propagation. 

In planting seed for the purpose of procuring improved 
varieties, care should be taken not only that the seed be 
selected from the finest existing kinds, but also that the 
most handsome, the largest, and the most perfectly ripened 
specimens should be those that supply the seed. A seedling 
plant will always partake more or less of the character of 
its parent, the qualities of which are concentrated in the 
embryo, when it has arrived at full maturity. As this sub- 
ject has been already discussed in the second part of this 
work, page 133, I shall direct the reader’s attention to the 
operation of Cross Fertilization. 


This is effected by the action of the pollen of one. plant 


upon the stigma of another. The nature of this action is 
highly curious. Pollen consists of extremely minute hollow 
balls or bodies; their cavity is filled with fluid, in which 
swim particles of a figure varying from spherical to oblong, 
and having an apparently spontaneous motion. The stigma 
is composed of very lax tissue, the intercellular passages of 
which have a greater diameter than the moving particles of 
the pollen. When a grain of pollen comes in contact with 
the stigma, it bursts, and discharges its contents among the 
lax tissue upon which it has fallen. The moving particles 
descend through the tissue of the style, until one, or some- 
times more, of them finds its way, by routes especially des- 
tined by nature for this service, into a little opening in the 
integuments of the ovulum or young seed. Once deposited 
there, the particle swells, increases gradually in size, sepa- 
rates into radicle and cotyledons, and finally becomes the 
embryo,—the part which is to give birth, when the seed is 
sown, to a new individual. Such being the mode in which 
the pollen influences the stigma, and subsequently the seed, 
a practical consequence of great importance necessarily fol- 
lows, viz., that in all cases of cross fertilization, the new 


% 


CALENDAR AND INDEX. 145 


variety will take chiefly after its polliniferous or male 
parent; and that at the same time it will acquire some of 
the constitutional peculiarities of its mother. Thus the male 
parent of the Downton Strawberry was the Old Black, the 
female a kind of Scarlet. In Coe’s Golden Drop Plum, the 
father was the Yellow Magnum Bonum, the mother the 
Green Gage; and in the Elton Cherry, the White Heart 
was the male parent, and the Graffion the female. 

The limits within which experiments of this kind must be 
confined are, however, narrow. It seems that cross fertili- 
zation will not take place at all, or very rarely, between dif- 
ferent species, unless these species are nearly related to each 
other: and that the offspring of two distinct species is 
itself sterile, or if it possesses the power of multiplying itself 
by seed, its progeny returns back to the state of one or other 
of its parents. Hence it seldom or never has happened that 
domesticated fruits have had such an origin. We have no 
varieties raised between the Apple and the Pear, or the 
Plum and Cherry, or the Gooseberry and the Currant. On 
the other hand, new varieties obtained by the intermixture 
of two pre-existing varieties are not less prolific, but, on the 
contrary, often more so than either of their parents: wit- 
ness the numerous sorts of Flemish Pears which have been 
raised by cross fertilization from bad bearers, within the last 
thirty years, and which are the most prolific trees with 
which gardeners are acquainted; witness also Mr. Knight’s 
Cherries, raised between the May Duke and the Graffion, 
and the Coe’s Plum already mentioned. It is therefore to 
the intermixture of the most valuable existing varieties of 
fruit that gardeners should trust for the amelioration of their 
stock. By this operation the Pears that are in eating in the 
spring have been rendered as delicious and as fertile as ° 
those of the autumn; and there is no apparent reason why 
those very early, but worthless sorts, such as the Muscat 
Robert, which, usher in the season of Pears, should | not be 
brought to a similar state of perfection. 


146 CALENDAR AND INDER. 


Lindley recommends the operation of cross fertilization 
to be performed early in the morning of a dry day; about 
sun-rise is a good time to begin, and before the blossom is 
entirely expanded ; the pollen being at that time humid, is 
closely attached to the anthers. The blossoms must be care- 
fully opened and the anthers extracted by delicate scissors, 
care being taken not to wound the filaments or any other 
part of the flower. This being done, the matured pollen 
from another variety must be carefully placed on the blossom 
which it is intended to fertilize, and from which the anthers 
have been extracted; and this operation must be repeated 
twice or three times in the course of the day. By shaking 
the blossoms over a sheet of white paper, the time when it 
is perfectly matured will be ascertained. It is necessary to 
protect the prepared blossom from bees and other insects 
with thin book-muslin, or gauze, till a swelling is perceived — 
in the germ. When the process has been successful, the 
pollen which has been placed on the stigma becomes so 
attached that it cannot be removed with a hair pencil; it 
changes form and colour, and soon disappears, and the blos- 
som will soon wither and fade; but when the: process has 
been imperfect, the pollen is easily detached from the stig- 
ma, its appearance is unaltered, and it remains visible with 
the duration of the flower, which will continue a long time. 

For further information on these subjects, see Outlines of 
the First Principles of Horticulture, pages 120 to 140 of the 
second part of this work. 


CLAENDAR AND INDEX. 147 


FESRUARY. 


Without ’tis a desert, too bleak for a ram, 

Within we have one—merely Apples and Jam, 
Preserved for the season, with skill and with care, 
By the hands of the thrifty, the good, and the fair ! 


As the season for pruning fruit trees and vines com- 
mences in the various parts of our country at different 
periods, according to the climate, I would submit a few 
general remarks on the subject, with a view to prepare the 
gardener for the performance of the work in a skilful man- 
ner, and at the proper season; for be it remembered that 
untimely or injudicious pruning may produce injury instead 
of benefit, and in many cases defeat the real object of the 
operation. 

Having given ample directions for the cultivation of the 
various species of fruit, I would recommend the novice to 
peruse every article before he enters upon the work of the 
garden ; he will there discover that no single rule will apply 
to every kind of fruit; first, because the mode of bearing is 
different in almost every distinct species; secondly, because 
the sap rises earlier and continues longer in the branches of 
some species than in others; and thirdly, because some 
trees, as the Plum for instance, is apt to gum, if pruned too 
soon in the season, and the grape vine to bleed if delayed 
too long. For the above, and other reasons that may be 
given, the gardener should examine all his fruit trees fre- 
quently in this month, with his implements at hand, and if 
circumstances will not admit of a general pruning, he may 
cut off dead branches, and clear trees from moss and canker, 
also search for the nests of insects, and destroy them while 
in a torpid state. This will assist the natural efforts of the 
trees, in casting off the crude and undigested juices, which 
if confined in them will in a short time destroy them, or 
s¢me of their branches. , | 

As soon as the severity of the winter is over, the ee 


“148 CALENDAR AND INDEX. 


and half hardy grape-vines should be judiciously pruned, by 
cutting out old branches which produced fruit the preceding 
year, as well as all superfluous and weak young shoots, 
leaving the strong summer shoots for bearers the coming 
season, which should be judiciously trained as recommended 
in articles, pages 21 and 72. ) 

In pruning all descriptions of trees, some general rules 
may be observed. In cutting out defective branches, 
prune close to the healthy wood, and also shorten such 
shoots as have been injured by the winter, to the full extent, 
or even a few inches beyond, nh damage has been sus- 
tained. 

In pruning healthy young trees the limbs should not be 
too closely pruned, because this would occasion more lateral 
shoots to put forth than is beneficial to the tree; which, if 
not rubbed off in the summer, while quite young, and as it 
were herbaceous, they will form crowded branches, which 
may not yield good fruit. In doing this disbudding, how- 
ever, care must be taken to leave shoots in a suitable direc- 
tion, sufficient for the formation of an open and handsome 
head to the tree, according to its kind. 

It may be observed, farther, that in the event af young 
trees, taken from the nursery, being deficient in fibrous 
roots, as is sometimes the case, close pruning may be neces- 
sary to maintain a proper equilibrium between the roots and 
the head, but it should be borne in mind, that foliage is as 
essential to the maintenance of the roots, as roots are neces- 
sary to the promotion of the growth of the head; because 
the secretion of plants being formed in leaves, it follows that 
secretions cannot take place if leaf buds are destroyed. 

As vegetation makes rapid progress in our climate after 
the frost is out of the ground, the gardener should employ 
himself in unfavourable weather, in providing implements 
and materials for the performance of the work of the gar-— 
den every fine day, in order that his pruning and planting 
may be done before the too rapid advance of the sap. 


CALENDAR AND. INDEY. 149 


By such management, he will not only promote the wel- 
fare of his fruit garden, but will save himself much anxiety 
and labour as the season progresses. For some appropriate 
hints, relative to the employment of this month, see the 
Calendar for January and February, in the first part of this 
work, pages 148 and 149, also page 53 of the second part, 
and pages 21 and 34 of the third part. 

Toward the latter end of this month, it will be time to 
prune and train grape vines in many situations. Provide 
shreds or strips of woollen cloth about half an inch wide, or 
list from broad cloth, which is still better ; also small sharp- 
pointed nails to use in training vines and such fruit-trees as 
require training. 

If any removals are contemplated, or if fresh trees or 
vines are required, arrangements should be made to have 
them planted as soon as the ground can be brought into good 
condition. See pages from 9 to 11, also pages 93, 101 to 104. 

If the kernels of the Apple, Pear, and Quince, and the pits 
_of the Apricot, Cherry, Peach, and Plum were not planted 
last autumn, as directed, let it be done as soon as the earth 
can be brought into tillable condition, because exposure to 
frost is essential to their vegetating. 


MARCH. 


The Gard’ner at work, ere the birds pipe a tune, 
Each fruit-tree inspects, then commences to prune ; 
The insects destroying, on branches or root, 

That injure the blossom, or live in the fruit. 


Ir the weather be mild this month, considerable work 
may be done in the fruit garden and orchard, before the 
ground can be brought into suitable condition for ploughing, 
digging, or planting. 

Prune grape vines early in this month, if not done last 
month, but withhold the knife until you have surveyed the 


150 CALENDAR AND INDEX, 


plant, and selected a full supply of the last summer shoots 
at regular distances from each other, for bearers the coming 
summer ; cut out the superabundant, with most of the last 
year’s bearers, and naked wood. Prune so that a young 
shoot will terminate each branch, and shorten the reserved 
shoots; the smallest to three or four joints, and the strong 
ones to ten or twelve. Fasten the vines to trellises as soon 
as pruned, with list, or shreds of woollen cloth, arranging the 
general branches from ten to twelve inches’ distance, more 
or less, according to the size of the vines and space allotted 
for them to growin. Preserve all strong shoots to make 
cuttings with, to be planted next month, which will produce 
vines fit toset out next year. See Observations on Training 
and Pruning, page 21; also, article Grape Vine, 72 to 88. 

Prune Apple trees, 38; Cherry, 52; Pear, 112; Quince, 
132; also, Currant bushes, 59; Gooseberry, 71; cutting out 
all crowded branches, worn-out bearers, and decayed wood. 
If not done in the autumn, plantations may be made this 
month of all the above species. ; 

Cut out and destroy all the old stems of Raspberry shrubs, 
reserving three or four of the strongest young shoots on each 
stool; shorten them at the top, and take away all others, 
the strongest of which may be transplanted to form a new 
bed. Lay the trailing varieties for propagation, 134. 

In transplanting trees, care should be taken that the col- 
lar, or that part from which emanate. the main roots, be not 
inserted too deep in the soil, as this injures the bark, and, 
consequently, impedes the natural circulation of the juices. 
A medium sized tree may be planted one inch deeper than 
it was in the nursery bed, and the largest should not exceed 
two or three inches, 9, 93, 101 and 125. 

Plant cuttings and suckers of Gooseberries and Currants, 
also, of such fruit trees as produce them, in order to raise 
stocks to bud and graft upon; fruit stones and kernels may 
also be planted for the same purpose. 

Young trees, shrubs, and vines may be obtained at publir 


CALENDAR AND INDEX, d 151 


nurseries, in different stages of growth, suited for general 
planting; and others sufficiently advanced for immediate 
bearers; these should be carefully taken up, and replanted. 
For full information on this subject, the reader is referred to 
the article, ‘On the Choice of Fruit Trees in the Nursery,’ 
page 32. 

Toward the end of the month is a good time to prepare 
for the cultivation of Cranberries ; they thrive best in a wet 
soil, but will grow on almost any land, by giving it a top- 
dressing of peat, bog, or swamp earth. Assoon as such ground 
can be brought into tillable condition, get plants that were 
produced from layers of the last season, and set them out in 
rows about two feet apart; they will soon cover the ground 
by their runners, which, on being layed, will produce an 
abundance of plants well adapted for additional plantations 
in succeeding years. See page 57. 

Provide Cedar or Chestnut stakes for the purpose of 
driving into the ground, to protect newly planted trees from 
injury by the wind. 


APRIL. 


_ No advocate he for a long morning nap, 
Waking early, he plants ere the rise of the sap ; 
Whilst glee and good humour enliven his face, 
More happy, by far, than his Lordship or Grace. 


Finisu pruning hardy fruit trees the early part of thig 
month; also Apricot, 47; Almond, 51; Fig, 63; Mulberry, 
90; Nectarine, 94; Peach, 104; Plum, 125; not forgetting 
such trees, vines, and shrubs as may have been left undone 
last month. At the same time manure and dig the ground 
around every fruit tree that requires it. 

Prepare the ground for planting, by diggir g, trenching, 
und manuring, either generally, or in such particular places 
as are allotted for the trees to be planted in, page 9. 


142 CALENDAR AND INDEX, 


This is the most proper season for planting the Apricot, 
Almond, Fig, Grape, Mulberry, Nectarine, Peach, and all 
such fruit trees, vines, or shrubs as originated in warm cli- 
mates. Apple, Cherry, Pear, Plum, Quince and other 
hardy fruit trees, may also be planted with safety early in 
this month; but autumn is considered the most favourable 
season for planting all trees, vines, or shrubs of northern 
latitude, 10, 93, 101 and 125. 

Those who have a variety of soil should accommodate all 
the varied kinds of fruit to that which has been proved to 
be the best adapted to its culture; and due attention should 
be paid to situation and aspect, in planting a fruit garden o 
orchard, 12. 

Use means to destroy insects while in a torpid state, to 
prevent their spreading, and also the larve of insects; direc- 
tions for which will be found in the article headed, ‘ Obser- 
vations on Insects, and Diseases to which Fruit Trees are 
liable,’ 13. 

Grafting may be performed on fruit trees in general, 27; 
prune and plant Currant bushes, 59; Filbert, 65; Goose- 
berry, 70; Raspberry, 134. Plant cuttings and suckers 
from these shrubs; also of such trees as produce them, in 
order to get a supply of stocks to bud and graft upon, as 
well as some for bearing. Fruit stones and kernels of 
various kinds may be planted for the same purpose. | 

This is a good season to plant cuttings of Grape Vines, 
and the vine may also be propagated by layers, that is, by 
bending a young shoot down into the earth a few inches, 
and pinning it down with a forked stick. The top may be 
tied to a small stake, to keep it perpendicular; 76 and 81. 
The tender vines that were laid down in autumn, should be 
taken up, an fastened to trellises or stakes. 

Uncover ard raise up the Antwerp and other tender 
varieties of the Raspberry, and prune them, before the buds 
shoot, at the same time cultivate the ground around them, 
and drive in stakes for their support. In orde: to obtain a 


CALENDAR AND INDEX. 153 


good supply of Raspberries in the autumn, cut down some 
of the twice bearing varieties close to the ground, which will 
occasion strong suckers to shoot up, that will yield an abun- 
dant crop of fruit at a season when other varieties are not 
attainable, 134. 

Strawberry beds that were protected with leaves or litter 
through the winter, should be uncovered, and the plants 
carefully cultivated ; some lay straw over their beds, an inch 
or two thick, and set fire to it, 137. 

As the warm weather progresses, the gardener should be 
on the alert, in order to conquer the various kinds of insects. 
Burn damp litter, stubble, leaves, weeds, &c., near fruit 
trees, and sow the ashes over the ground, 18 and 91. 


MAY. 


The Gooseberry green the first fruit of the year, 
In pudding or pie, affords exquisite cheer, 

But e’en should the season their pleasure forefend, 
In such adilemma, green Rhwhbarbd’s a friend. 


Finisu planting trees, vines, and shrubs as early in this 
month as possible ; those planted last month should be kept 
watered in dry weather, and stakes should be applied to 
such as may be exposed to the wind, 93, 101 and 125. 

Finish grafting early in this month. Apples, Pears, and 
other late-shooting kinds may still succeed, 27. 

Strawberry beds may he made early in this month, and if 
the transplanting is well done, and the plants frequently 
watered, they will produce some fruit this year, and a plen- 
tiful supply the next season. Hovey’s American Seedling 
is worthy a place in every good collection for its productive- 
ness, and the superiority of its fiuit. The Methven Scarlet, 
and Mulberry or Pine, are large and yield plentifully. 
Kean’s Seedling, and also the Downton, are of superior fla 
vour. The Elton Seedling, Southborough Seedling, Myatt’s 


154 CALENDAR AND INDEX. 


Seedling, and Bishop’s Orange, are in great repute where 
cultivated. The old Scarlet, being one of the earliest, 
should not be forgotten. The Wood and the Alpine Straw 
berry will produce fine fruit from seed sown in the spring. 
For names of other varieties, mode of planting, &c., see 
article, page 136. 

If frost prevail when fruit trees are in blossom, those 
trained on trellises, or against walls and fences, may be pro- 
tected by hanging matting or sheets of tow cloth over them; 
some defend them by sticking bunches of evergreens be. 
tween the branches, as cedar, laurel, pine, &c. The object 
in doing this, is not so much to keep out the frost, as to 
break off the sun’s rays in the morning after a frosty night, 
because the sudden transition from cold to heat does more 
injury than the cold itself. 

Propagate Tig trees by = cuttings, — and by 
grafting, 62. 

If any webs or larvee of insects appear on the leaves of 
fruit trees and vines, pluck off and destroy such leaves before 
the insects become quickened, which may be a means of 
preventing any depredation to the advancing leaves and 
buds. The trees of Plum and other stone fruit are very apt 
to gum and canker at this season of the year: in such cases 
the defective parts shou'd be pruned closely off, and whale 
oil soap applied to the wound. A little soot also should 
be rubbed on while wet. In large fruit gardens and or- 
chards, means should be used to destroy insects by fumiga- 
tion, washing, &c. For various remedies, see Observations 
on Insects, and Diseases to which Fruit Trees are liable, 
page 13; see, also, article page 30. 

Divest young budded and grafted trees of all shoots from 
the stocks, below the bud or graft, as they appear; also rub 
off all useless buds in early-shoocting wall trees, as Nectarine, 
Apricots, &c., 48. 

To protect Gooseberries and other fruits from mildews 
sprinkle the leaves with soap-suds ; and while they are wet, 


CALENDAR AND INDEX, 155 


sow sulphur lightly over them. This may be done two or 
three times a week if necessary, as it is better to use a little of 
the ingredients frequently, than too much at once. A solution 
made of saltpetre and stone lime is also a good remedy ; but 
it must be used with caution. See pages 14 and 71. 


JUNE. 


he 


The Cherry, the Currant, and Strawberry red, 

To the rich and the poor their refreshment have shed ; 
Pomona has scatter’d her blessings abroad, 

The full-bearing branches bend down with their load. 


Tue principal business of this month in the fruit.garden 
is summer pruning, which is generally performed with the 
finger and thumb, by detaching all superfluous shoots and 
buds; and also to thin the young fruit of Apricot, Nectarine, 
and other choice trained trees, where it sets too thick or in 
clusters. The Apricots, so thinned off, and the first princi- 
pal green fruit, will make excellent pies and tarts. See 
pages 48 and 92. 

Cherry trees of the finest sorts may be defended from 
birds, with nets, particularly those trained as espaliers, 52. 

Currant and Gooseberry shrubs of choice late varieties, 
trained as espaliers or standards, if very crowded with 
shoots of the year, should be pruned, and the Gooseberry 
fruit thinned, to promote its growth and ripening in full per 
fection, 59 and 71. 

All trees on espaliers require attention; cut off such 
superfluous shoots as are not required to be trained in, 
leaving well-situated middle-sized shoots to supply the place 
of any old branches that it may be thought necessary to <nt 
away, 23. 

Grape Vines should be looked over every week. Cut off 
all the tendrils and useless young shoots, and stop the shoots 
before the bunches of fruit. Train up the shoots for bear- 


156 CALENDAR AND INDEX. 


ing next season, and to a proper length, before you stop 
them, 86. | 

Newly planted trees should be watered in dry hot wea- 
ther; an occasional hoeing around them will also be bene 
ficial, but care must be taken not to injure the roots. 

The trained trees and espaliers should be examined fre-. 
quently, and cleared of dead leaves and insects; which can 
be done by the hand, with very little trouble. For the 
destruction of Rose Bugs on Grape Vines and Fruit Trees, 
see article Grape, page 84. 

Those who have plenty of Strawberry beds, may; by 
mowing the tops from some of them while they are in blos- 
som, obtain a supply of fruit at a season when Strawberries 
are scarce. The beds will require to be hoed, and watered 
in dry weather, 136 and 137. 


JULY. 


The Margaret Apple, the pride of our clime, 
With the Apricot, Raspberry, true to their-time, 
Are pleasant companions, as summer e’er met, 
Though others, as welcome, are coming on yet. 


Tun the fruit of Apricots, which will be good for pies anu 
tarts; thin Nectarines; also such Peaches and other fruits 
as may be desired in full perfection, 48 and 92. 

Defend choice fruit from birds and insects, such as 
wasps, flies, &c.; the birds may be kept off by nets, and the 
iusects may be decoyed and drowned, by placing phials of 
strong liquor, honey, or sugared water near the fruit. 

If annoyed with ants, place cuttings of reed, hollowed elder 
or anything of a tube-like kind, in which they will harbour, 
and may be destroyed by dipping the tubes in hot water. 

[f mildew appear on Grape Vines, syringe them with 
water, in which a small quantity of saltpetre and stone lime 
has been infused, (it need not be over strong.) _ To prevent. 


CALENDAR AND INDEX. 157 


any injurious effects from the lime, the vines may be syr- 
inged alternately with the liquid and pure water, each two 
or three times a week. A little sulphur dusted over while 
. the leaves are wet is also a good remedy, 14. 

Look over your trained Fruit Trees and Grape Vines; 
stop the shoots before the bunches of fruit, and train up 
such shoots as are reserved for bearing next year. Nip off 
curled and dead leaves, and destroy insects, 22 and 86. 

Fig Trees against fences or on trellises will require at- - 
tention; train up as many young shoots as will be required 
for bearers next year, and if the leaves are thick, take some. 
off, with a view to expose the fruit to the influence of the 
eun, which is essential to its ripening with good flavour, 62. 

Toward the end of this month is the proper season for 
budding the Nectarine, Peach, Plum, and other species of 
stone fruit. The Peach stock is often budded when only a 
year old, but the Plum stock is generally kept in the nursery 
two or three years 25. 

Apple and Pear stocks may be budded when two or three 
years old, but those fruits are generally propagated by graft- 
ing early in the spring. 

A judicious pruning of Peach, Nectarine, and other kinds 
of young trees is necessary at this season. To prevent the 
long, straggling growth of limbs which are frequently bare 
of shoots for some distance from the body of the tree, such 
limbs should be shortened, which will cause the production 
of lateral shoots. An annual summer pruning is essential to. 
the well being of a tree, as by shortening the wood of the 
preceding year’s growth, a symmetrical tree containing a 
good supply of bearing wood may be formed. By this treat 
ment the longevity of a tree will be promoted, provided the 
work is done with judgment and care, so as not to render. 
the tree impervious to the influence of the sun and air; for, 
be it remembered, that the head of a tree must always be 
kept moderately open, for the purposes of giving the fruit 
the best possible chance of ripening perfectly, 21, 34 and 48. 


158 CALENDAR AND INDEX. 


AUGUST. 


The Peach, plump and ripe, brings us excellent fare, 
Let the Nectarine, too, in this eulogy share— 

Their flavour how grateful—their juices how fine, 
TiInequall’d in taste by the fruit of the vine. 


Frnisu all that remains to be done of summer pruning of 
all trained fruit trees and vines, as in the last two months ; 
destroy all irregular and unnecessary after-shoots, and train 
in a requisite supply of well-situated shoots, for bearers next 
year, 48 and 86. 

Examine the fruit trees that were inoculated last month, 
and wherever a bud has failed, insert another upon the 
smooth part of the bark. Budding generally succeeds well 
if done by the middle of this month, 26. 

Keep Raspberry beds clear of all straggling suckers; tie 
up such shoots as are adapted for next year’s bearers to neat 
stakes, and keep the ground clear of weeds, 134. 

Strawberry beds should be kept clear of weeds, and the 
runners may be taken from some kinds to make new planta- 
tions with, 137. 

If dry weather prevail, as is generally the case at this sea- 
son, hoe frequently between such young trees, shrubs, &c., 
in the nursery beds, as are well rooted; and water those 
which were recently transplanted. 

As numerous species of insects are engendered by the 
excessive heat which generally prevails at this season of the 
year, efforts should be made to destroy them. By a general 
search every morning and evening, the increase of some 
species may be checked, and by perseverance, they may be 
totally eradicated. See pages from 18 to 21 of the first 
part, and pages 13, 30, 84 and 156 of the third part, for 
directions how to proceed. 

Many of those reptiles that take up their abode in the 
earth may be annoyed by frequent sowings of compost over 
the surface of the land. The various kinds of bitter and 


CALENDAR. AND INDEX. 159 


acrid substances recommended in the chapter containing 
‘ Observations on Insects and the Diseases of Fruit Trees,’ 
page 13, are not only adapted to the destruction of insects, 
but the use of them in this way, will produce an incalcula- 
ble benefit to the land, and in many cases preclude the 
necessity of using any other manure. “2 

The ingredients alluded to consist of ashes, charcoal dust, 
plaster of Paris, tobacco dust, lime, salt, soot, pepper, pot- 
ash, saltpetre, snuff, and sulphur. The proportions may be 
as follows: Of the first four articles, half a bushel of each; 
of the next three, a peck of each; and of the last five, say 
one pound of each; which will make together three bushels 
of compost. 

As all land possesses inorganic matter, which contains 
more or less of the elements comprised in the above reme- 
dies, and as some land contains more of one element than 
another, a judicious choice may be made from the above 
list, with a view to suit all the various kinds of soil; thus, 
in locations open to sea breezes, which replenish the earth 
with salt, that article may be dispensed with, and another 
substituted; and on land which is not susceptible of being 
improved by lime, perhaps the salt may be beneficial; but 
it is presumed that in most cases a compost made of all, or 
as many of the different articles as are attainable, would 
produce a lasting benefit to land in general, by sowing, say 
at the rate of a bushel per acre, once a week, at those sea- 
sons of the year when it will avail most in the destruction 
of reptiles and insects; and as the primary object of using 
the compost is to prevent our fruits from being destroyed, it 
would prove most effectual if sown out of a wagon, from 
which, in passing between the trees, the leaves could be 
dusted. See pages 19, 89 and 104, of the first part. 


160 CALENDAR AND INDEX, 


SEPTEMBER. 


The Peach and the Pear tree have still ample store, 
And the Plum, most inviting, ‘“‘ makes urchins adore ;” 
A bountiful feast is spread over the land, 

For great is the Giver, unsparing His hand. 


Priantrations of Strawberries may be made this month, 
either with runners or seedling plants, 137. 

Protect your Grapes and other fruit from wasps and other 
insects ; either decoy them with honey or sugared water, or 
hang nets over the fruit; some take the trouble of putting 
the bunches into crape or paper bags. 

Grape Vines and espalier trees in general should be 
attended to, as directed in the previous summer months ; 
by depriving them of all useless shoots and suckers, training 
in those branches intended for the next year’s bearers, and 
destroying the eggs of insects, curled leaves, &c., 85. 

Stone fruit, which will now be continually ripening, 
should be gathered while in full perfection; and not suffered 
to get over-ripe, so as to lose its peculiar flavour. 

Ground allotted for the planting of fruit trees and vines 
the coming autumn, should be prepared this month, by dig- 
ging, trenching, and manuring, where necessary, 8. 

With a view to conquer the various kinds of insects and 
reptiles, persevere in the use of the remedies recommended 
last month. Gather up all fruit which falls from the trees, 
or turn geese enough into the orchard to eat it up, by 
which means the reptiles and their food are devoured at 
once. Hogs are the best scavengers, but they are too apt 
to do injury by rooting; they may, however, be let into the 
orchard a few hours each day, and watched, 13 and 124. 

Besides the ingredients already recommended, there are 
others which may be used in various ways. Some may be 
dissolved in a hogshead allotted for the purpese, which on 
being kept filled with water, makes a solution well calculated 
to sprinkle on the leaves of trees, by means of a syringe or 


. CALENDAR AND INDEX. 161 


a portable garden engine. Others may be prepared of the 
consistency of paint, and applied to the body and limbs of 
_trees with a brush; and some may be made into a compo- 
sition, and used as an ointment at the time of pruning. The 
articles alluded to are beeswax, burdock leaves, cow dung, 
decoctions of elder, lamp-black, ley, soap-suds, soft-soap, 
tar, tallow, turpentine, urine, vinegar, walnut leaves, and 
whale oil soap, to which may be added such of the dry ma- 
terials in our previous list as are dissoluble. See page 18 
of the first part, and page 30 of the third part. 

If any of my readers, from the prevailing prejudices. 
alluded to in page 113, should feel disposed to abandon or 
root up any of the fruit trees which have been nurtured and 
esteemed by their forefathers, they are recommended before’ 
doing so to apply some of the preceding remedies, and also 
to follow the advice given in chapter the 13th and verse the 
8th of St. Luke’s Gospel, in reference to the barren fig tree, 
namely, “dig about it, and dung it.” If after this, it should 
be necessary to ‘‘cut it down,” get some scions of the same 
varieties from vigorous and healthy trees, and in-giafi them 
on stocks, carefully raised, by which means the old fruits 
will have the same chance as the new varieties ; but it will 
be generally admitted that a new broom sweeps clean, and 
that old things in general are too apt to be neglected. I 
would here avail myself of the opportunity of remarking, that 
so strong is the propensity of some persons to adopt novel- 
ties, that they often abandon some of the best productions 
of the garden in order to find room for other plants, merely 
because they are new, and which they cultivate with pecu- 
liar care; whereas, if the same attention was bestowed on 
the old inmates of their garden, they would prove the most 
worthy of being criltivated and perpetuated. 


162 CALENDAR AND° INDEX. 


OCTOBER. 


Oh Bacchus! thy Grapes now-in bunches hang down; — 
Some press them too freely their ‘‘ sorrows to drown ;” 
Let “ Temperance in all things” be ever our guide— 
No evil can flow from the generous tide! 

PrRepaRE the ground for planting all kinds of hardy fruit 
trees this month, by digging, trenching, and manuring, 8. 

Gather such varieties of Apples and Pears as are in full 
growth, both of autumn-eating and winter-keeping kinds ; 
do it on dry days; let the keeping sorts lay in heaps, to dis- 
charge their redundant moisture ; after which convey them 
to a room adapted for preserving them through the winter ; 
lay each kind separate,-and cover them up with dry straw, 
a foot or more in thickness, according to the warmness of 
the room, which will preserve them in good order. 

Prune Currant and Gooseberry bushes ; make new plan- 
tations, and plant cuttings from these shrubs, prepared as 
directed in pages 59 and 70. | 

Plant the stones of Cherry, Peach, Plum, &c., in drills 
about two inches deep, for the purpose of raising stocks and 
for new varieties; and in temperate climates, kernels of 
Apple, Pear, Quince, &c., may be sewn in drills about an 
inch deep for the same purpose. — Plant, also, cuttings of 
hardy trees, suckers of Filberts, &c., 35 and 62. 

Strawberry beds which were planted last month should 
ve kept free from weeds, and if dry weather prevails, they 
should be occasionally watered, 136. 

Plantings of hardy trees may be commenced toward the 
end of this month, or soon after the leaves show indications 
of decay, whether fallen or not, 10. 

Toward the end of this month, or early in the next, all 
the tender shrubs and vines must be protected, by laying 
them down and covering them with earth, or by entwining 
straw or matting around them, 63, 80 and 135. 

In gathering grapes for the dessert be careful not to bruise 
them or disturb the vine ; to avoid which cut off each bunch 
with a pair of small scissors. 


CALENDAR AND INDEX, 163 


NOVEMBER. 


And now we’ve arrived near the close of the year, 
Winter Apples and Cranberries bring up the rear; 
Alleare good of their kind, and we freely declare, 
Not one of the Fruits we would willingly spare. 

Appie, Pear, Plum, Cherry, Chestnut, Mulberry, Quince, 
Walnut, and other hardy fruit trees may now be planted ; 
use caution not to injure them in taking up or removing 
them; let holes be dug somewhat larger than is sufficient 
to admit the roots in their natural position, and of sufficient 
depth to allow of some good rich compost or pulverized earth 
to be thrown in before the trees are planted. See pages 9, 
34, 103 and 125, and read the article headed ‘ Observations 
on the Choice of Fruit Trees in the Nursery,’ page 32. 

Finish gathering late varieties of Apples, Pears, Grapes, 
&c.; do it in dry weather, and stow them away out of the 
reach of frost, as recommended last month. 

Cranberry, Currant, Filbert, Gooseberry, and Raspberry 
shrubs may be planted this month; at the same time cut 
out all crowded branches, superfluous suckers, worn-out 
bearers, and decayed wood, 58, 60, 65, 70 and 134. 

Strawberry beds made in August and September, as well 
as those of greater age, may be covered up with leaves, 
light manure, salt hay, or other litter. 

Protect the beds where fruit seeds and cuttings were 
planted last month, by a covering of light manure, compost, 
or leaves of trees. 

Winter pruning may be performed this month on some 
species of hardy trees, shrubs, vines, &c., and continued at 
all opportunities throughout the next month, 23. 

Fig Trees, Tender Grape Vines, as well as the Antwerp 
and other half-hardy Raspberry Shrubs, must be protected 
from the effects of frost, which is done by bending them 
down to the ground and covering them with earth five or 
six inches, which should be sloped so as to carry off the rain. 
Some of the trained Vines and Fig Trees may be protected 
with wickers of straw or matting, 63, 80 and 135. 


164 CALENDAR: AND INDEX. 


DECEMBER. 


Let sober Reflection, the Tiller employ, 

The sound seeds of Virtue will spring to his joy: 

To the Ruler of season’s, let guatitude’s votce, 

In His love and His wisdom for ever rejoice. +O 


Ir any of the work recommended to be done in the last 


month was not accomplished, let it be done with all: possible ~ 


despatch this menth, as we know not what a day may bring 
forth. 

Protect the stems of newly-planted trees. Cover with 
litter the roots of Grape Vines and Figs against walls, and 
cover the branches with mats, &c. In temperate climates 
prune Apple, Pear, Quince, and other hardy fruit trees; cut 
out rotten and decaying branches, 23 and 63. 

To destroy insects on the fruit trees, and prevent them 
from creeping up and breeding on them, do as follows :— 

Take a strong knife with a sharp point, and a sharp hook- 
like iron made for the purpose; with these scrape clean off 
all the moss and outside rough bark, and with the knife pick 
out or cut away the cankered parts of the bark and wood, in 
such a slanting manner that water cannot lodge in the sides 
of the stem of the trees. Having cleared the trees in this 
way; make up a mixture of lime, soot, and sulphur; put 
these ingredients into a pot.or tub, pour boiling water upon 
them, and with a stick stir and mix them well together 
When this strong mixture becomes cold, and about the 
thickness of white-wash, take a brush, dip it in the mixture, 
and apply it to the stems and large branches of the trees, 
dabbing it well into the hollow parts of the bark. 

The pruning of hardy fruit trees and hardy shrubs may 
be performed at all favourable opportunities through the 
winter, 21 to 24. 

For farther information on the winter management of 
Fruit Trees, the reader is referred to the articies vofumere 
ing pages 7, 13, 21, 30 and 32. 


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