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THE

FRUITS AND FRUIT TREES

OF

AMERICA;

OR,

THE CULTURE, PROPAGATION, AND MANAGEMENT, IN THE GARDEN AND
ORCHARD, OF FRUIT TREES GENERALLY ;

WITH

DESCRIPTIONS OF ALL THE FINEST VARIETIES OF FRUIT,
NATIVE AND FOREIGN, CULTIVATED IN THIS COUNTRY.

~~

BY A. IW DOWNING.

CORRESPONDING MEMBER OF THE ROYAL BOTANIC SOCIETY OF LONDON; AND OF THB
HORTICULTURAL SOCIETIES OF BERLIN, THE LOW COUNTRIES; MASSACHU-
3ETIS; PENNSYLVANIA; INDIANA}; OINCINNATI, ETO,

What wondrous life is this I lead?

Ripe apples drop about my head;

The luscious clusters of the vine

Upon my mouth do crush their wine;

The nectarine and curious peach

Into my hands themselves do reach.
MARVELL.

REVISED AND OOREEOTED BY

CHARLES DOWNING.

NEW YORK;
WILEY & HALSTED,

No. 81 BROADWAY,
1857.

SO seo
5
\% 2k

Entered according to Act of Congress, in the year 1857, by
JOHN WILEY,

In the Clerk’s Office of the District Court of the United States, for the Southern District
of New Yor

BE. ORAIGHEAD, PRINTER AND STEREOTYPER,
Caxton Building.
81, 88, and 85 Centre street, N. Y.

pe caadhraaan’ & bih 3

Thy be ol

TO
MARSHALL P. WILDER, Esa.,
PRESIDENT OF THE
MASSACHUSETTS HORTICULTURAL SOCIETY,
THIS VOLUME IS DEDICATED,
BY HIS FRIEND,

THE AUTHOR.

PREFACE.

A man born on the banks of one of the noblest and most fruit-
fal rivers in America, and whose best days have been spent in
gardens and orchards, may perhaps be pardoned for talking
about fruit-trees.

Indeed the subject deserves not a few, but many words. “Fine
fruit is the flower of commodities.” It is the most perfect union
of the useful and the beautiful that the earth knows. Trees
full of soft foliage; blossoms fresh with spring beauty; and,
finally,—fruit, rich, bloom-dusted, melting, and luscious—such
are the treasures of the orchard and the garden, temptingly
offered to every landholder in this bright and sunny, though
temperate climate.

“Tf a man,” says an acute essayist, “should send for me to
come a hundred miles to visit him, and should set before me a
basket of fine summer fruit, I should think there was some pro-
portion between the labour and the reward.”

I must add a counterpart to this. He who owns a rood of
proper land in this country, and, in the face of all the pomonal
riches of the day, only raises crabs and choke-pears, deserves
to lose the respect of all sensible men. The classical antiqua- |
rian must pardon one for doubting if, amid all the wonderful
beauty of the golden age, there was anything to equal our deli-
cious modern fruits—our honeyed Seckels, and Beurrés, our melt-
ing Rareripes. At any rate, the science of modern horticulture
has restored almost everything that can be desired to give a
paradisiacal richness to our fruit-gardens. Yet there are many
in utter ignorance of most of these fruits, who seem to live
under some ban of expulsion from all the fair and goodly pro-
ductions of the garden.

Happily, the number is every day lessening. America is a

vi PREFACE.

young orchard, but when the planting of fruit-trees in one of the
newest States numbers nearly a quarter of a million in a single
year; when there are more peaches exposed in the markets of
New York, annually, than are raised in all France; when Ame-
rican apples, in large quantities, command double prices in Eu-
ropean markets; there is little need for entering into any praises
of this soil and climate generally, regarding the culture of fruit.
In one part or another of the Union every man may, literally, sit
under his own vine and fig tree.

It is fortunate for an author, in this practical age, when his
subject requires no explanation to show its downright and direct
usefulness. When I say I heartily desire that every man should
cultivate an orchard, or at least a tree, of good fruit, it is not
necessary that I should point out how much both himself and
the public will be, in every sense, the gainers. Otherwise
I might be obliged to repeat the advice of Dr. Johnson to one
of his friends. “If possible,” said he, “have a good orchard.
I know a clergyman of small income who brought up a
family very reputably, which he chiefly fed on apple dump-
lings.” (!)

The first object, then, of this work is to increase the taste for
the planting and cultivation of fruit-trees. The second one is to
furnish a manual for those who, already more or less informed
upon the subject, desire some work of reference to guide them
in the operations of culture, and in the selection of varieties.

If it were only necessary for me to present for the acceptance
of my readers a choice garland of fruit, comprising the few sorts
that I esteem of the most priceless value, the space and time to
be occupied would be very brief.

But this would only imperfectly answer the demand that is
at present made by our cultivators. The country abounds with
collections of all the finest foreign varieties; our own soil has
produced many native sorts of the highest merit; and from all
these, kinds may be selected which are highly valuable for every
part of the country. But opinions differ much as to the merits
of some sorts. ‘Those which succeed perfzctly in one section,
are sometimes ill-adapted to another. And, finally, one needs
some accurate description to know when a variety comes into
bearing, if its fruit is genuine, or even to identify an indifferent

PREFACE. vil

kind, m order to avoid procuring it again, Hence the number
of varieties of fruit that are admitted here. Little by little I
have summoned them into my pleasant and quiet court, tested
them as far as possible, and endeavoured to pass the most
impartial judgment upon them. The verdicts will be found in
the following pages.

From this great accumulation of names, Pomology has be-
come an embarrassing study, and those of our readers who
are large collectors will best understand the difficulty—nay, the
impossibility of making a work like this perfect.

Towards settling this chaos in nomenclature, the exertions of
the Horticultural Society of London have been steadily directed
for the last twenty years. That greatest of experimental gardens
contains, or has contained, nearly all the varieties of fruit, from
all parts of the world, possessing the least celebrity. The vast
confusion of names, dozens sometimes meaning the same varie-
ty, has been by careful comparison reduced to something like
real order. The relative merit of the kinds has been proved
and published. In short, the horticultural world owes this So-
ciety a heavy debt of gratitude for these labours, and to the
science and accuracy of Mr. Robert Thompson, the head of its
fruit-department, horticulturists here will gladly join me in bear-
ing the fullest testimony.

To give additional value to these results, I have adopted in
nearly all cases, for fruits known abroad, the nomenclature of
the London Horticultural Society. By this means I hope to
render universal on this side of the Atlantic the same standard
names, so that the difficulty and confusion which have always
more or less surrounded this part of the subject may be hereafter
avoided.

These foreign fruits have now been nearly all proved in
this country, and remarks on their value in this climate, de-
duced from actual experience, are here given to the public. To
our native and local fruits especial care has also been devoted.
Not only have most of the noted sorts been proved in the gar-
dens here, but I have had specimens before me for comparison, the
growth of no less than fourteen of the different States. There
are still many sorts, nominally fine, which remain to be collect-
ed, compared, and proved; some of which will undoubtedly de-

Vili PREFACE.

serve a place in future editions. To the kindness of pcomolo-
gists in various sections of the country I must trust for the
detection of errors in the present Naomi, and for information of
really valuable new varieties.*

Of the descriptions of fruit, some eplandiion may be neces-
sary. First, is given the standard name in capitals, fol-
lowed by the authorities—that is, the names of authors who
have previously given an account of it by this title. Below
this are placed, in smaller type, the various synonymes, or lo-
cal names, by which the same fruit is known in various coun-
tries or parts of the country. Thus, on page 429, is the fol-
lowing :

Fiemish Beauty. Lind. Thomp.

Belle de Flandres, | Poire Davy.
Bosch Nouvelle. Impératrice de France.
Bosch. Fondant Du Bois,
Bosc Sire. Boschpeer.

Beurre Spence (erroneously).

By this is signified, first, that Fremisn Bxavry is the
standard name of the pear; secondly, that it has been previ-
ously described by Lindley and Thompson ; thirdly, that the
others—synonymes—are various local names by which the
Flemish Beauty is also known in various places ; and, lastly, that
by the latter name—Beurre Spence—it is zncorrectly known
in some collections, this name belonging to another distinct
pear.

It is at once apparent that one of the chief points of value of a
book like this, lies in the accuracy with which these synonymous
names are given—since a person might, in looking over different
catalogues issued here and abroad, suppose that all ten of the
above are different varieties—when they are really all different
names for a single pear. In this record of synonymes, I have
therefore availed myself of the valuable experience of the Lon-

* Tt is well to remark that many of the so-called new varieties, especially
from the West, prove to be old and well-known kinds, slightly altered in
appearance by new soil and different climate. A new variety must possess
very superior qualities to entitle it to regard, now that we have so many
fine fruits in our collections.

PREFACE. ix

don Horticultural Society, and added all the additional in-
’ formation in my own possession.

Many of the more important varieties of fruit are shown in
outline. I have chosen this method as likely to give the most
correct idea of the form of a fruit, and because I believe that
the mere outline of a fruit, like a profile of the human face, will
often be found more characteristic than a highly finished portrait
in colour. The outlines have been nearly all traced directly
from fruits grown here. They are from specimens mostly
below the average size. It has been the custom to choose the
largest and finest fruits for illustration—a practice very likely
to mislead. I believe the general character is better ex-
pressed by specimens of medium size, or rather below it.

Tt only remains for me to present my acknowledgments to the
numerous gentlemen, in various parts of the country, who have
kindly furnished information necessary to the completion of the
work. The names of many are given in the body of the vol-
ume. But to the following I must especially tender my thanks,
for notes of their experience, or for specimens of fruits to solve
existing doubts.

In Massachusetts, to Messrs. M. P. Wilder, S. G. Per-
kins, J. P. Cushing, B. V. French, 8. Downer, and C. M. Ho-
vey, of Boston; John C. Lee, J. M. Ives, the late Robert Man-
ning and his son R. Manning, of Salem; and Otis Johnson, of
Lynn.

In Connecticut, to Dr. E. W. Bull, of Hartford; Mr. S. Ly-
man, of Manchester; and the Rev. H. 8. Ramsdell, of Thomp-
son.

In New York, to Messrs. David Thomas, of Aurora; J. J.
Thomas, of Macedon; Luther Tucker, and Isaac Denniston, of
Albany; Alexander Walsh, of Lansingburgh; T. H. Hyatt,
of Rochester: R. L. Pell, of Pelham; C. Downing, of New-
burgh; and Wm. H. Aspinwall, of Staten Island.

In Ohio, to Professor Kirtland, of Cleveland; Dr. Hildreth, of
Marietta; and Messrs. N. Longworth, C. W. Elliott, and A. H.
Ernst, of Cincinnati.

In Indiana, to the Rev. H. W. Beecher, of Indianapolis. In
New Jersey, to Messrs. Thomas Hancock, of Burlington, and J.
W. Hayes, of Newark. In Pennsylvania, to Mr. Frederick

*

x PREFACE,

Brown, and Col. Carr, of Philadelphia. In Maryland, to Lloyd
N. Rogers, Esq., of Baltimore. In Georgia, to James Camak,
Esq., of Athens.

A. J. D.

Hieutann GARDENS,
Newburgh, N. Y., May, 1845.

PREFACE TO THE REVISED EDITION.

Iy preparing this revised and corrected edition of the “ Fruits
and Fruit Trees of America,” no alteration has been made in
the general principles of cultivation and propagation, and but
little in the descriptions of those varieties that are retained ; but
some, after repeated trial, having proved unworthy of general
cultivation, have been reduced and put in a class of inferior
sorts; some of which, however, have advocates, and succeed in
particular soils and localities.

Many new ones of “very good” and “best” quality have
been added; some well proved, and others partially so, requir-
ing more time to give their true merits; some giving promise
of excellence, others may prove, when fully tested, but of in-
ferior value. a

Something has been done towards ascertaining synonymes
and identifying disputed varieties, and great numbers of speci-
mens compared from various sources; but it requires much
time and long-continued examinations to accomplish even a
little by private individuals, where there is so much confusion
as now exists. Order and accuracy can only be arrived at
when the different varieties are well grown in the same soil
and locality, which could only be realized in an experimental
garden on a large scale.

To the many persons in various parts of the country who
have kindly furnished notes and specimens of numerous fruits,
we tender our acknowledgments.

In Massachusetts, to John Milton Earl, Samuel Colton,
George A. Chamberlain, and George Jacques, Worcester ; J.
C. Stone, Shrewsbury; F. Burr, Hingham; Asa Clement,
Lowell; Willis P. Sargent, West Amesbury; O. V. Hills,

xii PREFACE TO THE REVISED EDITION.

Leominster; Dr. L. W. Puffer, North Bridgewater; Joel Knapp,
Sutton ; and Joseph Merrill, Danversport.

In Connecticut, to §. D. Pardee and Prof. Eli Ives, New
Haven; Sheldon Moore, Kensington ; George Seymour, Nor-
walk; G. W. Gager, Sharon, and P. 8. Beers, Southville.

In Vermont, to Chauncey Goodrich and Rey. John Wheeler,
Burlington; J. M. Ketchum, Brandon; G. W. Harman, Ben-
nington ; Buel Landon, Grand Isle, and Albert Bresee, Hub-
bardton.

In New York, to Dr. James Fountain, Jefferson Valley ;
S. P. Carpenter, New Rochelle; William R. Prince, Flushing ;
Dr. C. W. Grant, A. Saul, Newburgh ; J. G. Sickles, Stuyvesant ;
Elisha Dorr and Prof. James Hall, Albany; J. W. Bailey,
Plattsburgh ; J. Battey, Keeseville; J. C. Hastings, Clinton ;
Matthew Mackie, Clyde; Isaac Hildreth, Watkins ; T. C.
Maxwell and Brothers, and W. T. & E. Smith, Geneva; EIl-
wanger & Barry, H. E. Hooker, A. Frost & Co., and James
H. Watts, Rochester; J. B. Eaton, Buffalo.

In New Jersey, to Louis E. Berckmans, Plainfield; William
Reid, Elizabethtown ; James McLean, Roadstown.

In Pennsylvania, to Dr. W. D. Brinckle, Philadelphia ; Chas.
Kessler and Daniel B. Lorah, Reading; Dr. J. K. Eshleman
and Jonathan Baldwin, Downingtown; Thomas Harvey, Jen-
nerville; Wm. G. Waring, Boalsburg ; Samuel Miller, Leba-
non; Samuel Miller, Jun., Cumberland ; D. H. Wakefield,
Brownsville ; Josiah Hoopes, Westchester.

In Ohio, to Robert Buchanan, Cincinnati; D. C. Richmond,
Sandusky ; A. Thompson, Delaware; M, B. Batcham, Colum-
bus, and N. L. Wood, Smithfield.

In Illinois, to Dr. J. A. Kennicott, West Northfield; F. K.
Phenix and C. R. Overman, Bloomington; Arthur Bryant,
Princeton.

In Indiana, to Reuben Regan, Nicholsonville ; John C. Teas,
Raysville ; Wm. H. Loomis, Fort Wayne.

In Maine, to 8. L. Goodall, Saco. In New Hampshire, to
Robert Wilson, Keene; and Nathan Norton, Greenland. In
Canada West, to James Dougall, Windsor; and William H.
Read, Port Dalhousie. In Michigan, to T. T. Lyon, Plymouth;
Dr. D. K. Underwood, Adrian. In Iowa, to Henry Avery,

PREFACE TO THE REVISED EDITION. xiii

Burlington. In Delaware, to Edward Tutnall, Wilmington.
In Virginia, to H. R. Roby, Fredericksburgh. In North Caro-
lina, to G. W. Johnson, Milton. In Kentucky, to J. S. Downer,
Elkton; and §. J. Leavell, Trenton. In Missouri, to George
Hussman, Herrman. In Washington, to John Saul.

In Georgia, to William N. White and Dr. M. A. Ward,
Athens; Richard C. Peters and Wm. H. Thurmond, Atlanta,
and J. Van Beuren, Clarksville.

CHarLEs Downinea.

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be ann

ABBREVIATIONS AND BOOKS QUOTED.

Arboretum Britannicum, or the Trees and Shrubs of Britain, pictorially
and botanically delineated, and scientifically and popularly described
by J. C. Loudon. London, 1845, 8 vols. 8vo.

Annales de la Société d’ Horticulture de Paris——Paris. In monthly Nos.
8vo. 1827 to 1845.

Annales de UV Institut de Fromont. Par le Chevalier Soulange Bodin.
Paris, 8vo. 1829 to 1834, 6 vols.

Adium. A Memoir on the cultivation of the Vine in America, and the
best mode of making Wine. By John Adlum. 12mo, Washing-
ton, 1828.

Bon Jard. Le Bon Jardinier, pour l’Année 1844. Contenant des prin-
cipes generaux de culture, ete. Par A. Poiteau and M. Vilmorin,
Paris. 12mo.—yearly volume.

Busby. A Visit to the principal Vineyards of France and Spain. By
Jas, Busby. New York, 12mo. 1835.

Bridgeman. The Young Gardener’s Assistant. By Thomas Bridgeman.
Tenth ed. New York, 1844, 8vo.

Baumann’s Cat. Catalogue des Vegetaux en tout genre disponible dans
lEtablissement des Fréres Baumann, a Bolwiller, 1842.

Coxe. A View of the Cultivation of Fruit Trees in the United States, and
of the Management. of Orchards and Cider. By William Coxe.
Philadelphia, 8vo., 1817.

Chaptal. Chemistry applied to Agriculture. By John Anthony Chaptal.
American ed., 12mo. Boston, 1835.

Cobbett. The American Gardener. By Wm. Cobbett. London, 1821.
12mo.

Coleman. Reports on the Agriculture of Massachusetts. By Henry Cole-
man. Boston, 8vo. 1840-41.

Dom. Gard. The Domestic Gardener’s Manual. By John Towers. Lon-
don, 1839, 8yo.

Dohamel. Traité des Arbres Fruitiers, par M. Duhamel Dumonceau. Paris,
1768, 2 vols. 4to.

Cultwator. The Cultivator, a monthly journal of Agriculture, &c., Edited
by Luther Tucker. Albany, continued to the present time, 8vo.

Diel. - Versuch einer Systematischen Beschreibung in Deutschland vor-
handener Kernobstsorten. Von Dr. Aug. Freidr. Ad. Diel. 12mo.
24 vols. 1799—1825.

De Candolle. Physiologie Végétale, ou Exposition des Forces et des Fone-

tions vitales des Végétaux. ‘Par A. P. De Candolle. Paris, 1832,

3 vols. 8vo.

——. Prodromus Systematis Naturalis Vegetabilis. Paris, 1818—

1830, 4 vols. 8vo.

D Albret. Cours Théorique et Pratique de la Taille des Arbres Fruitiers.
Par D’Albret. Paris, 1840 8yo.

xvi ABBREVIATIONS AND BOOKS QUOTED.

Forsyth. A Treatise on the Culture and Management of Fruit-trees. By
William Forsyth, 7th ed. London; 1824, 8vo.

Floy. Lindley’s Guide to the Orchard. American ed. with additions by
Michael Floy. New York, 1833, 12mo.

Fessenden. New American Gardener, containing practical directions for
the culture of Fruits and Vegetables. By Thos. E, Fessenden.
Boston, 1828, 12mo.

Gard. Mag. The Gardener’s Magazine, conducted by J. C. Loudon, in
monthly nos. 8vo., 19 vols. to 1844, London.

Gard. Chron. The Gardener’s Chronicle, and Agricultural Gazette, ed-
ited by Professor Lindley, a weekly journal, 4to. 5 vols. 1844 to the
present time.

Hoare. A Practical Treatise on the cultivation of the Grape Vine on
open walls. By Clement Hoare. London, 1840, 12mo.

Hort. Soc. Cat. See Thompson.

Hort. Trans. Transactions of the Horticultural Society of London. Lon-
don, 4to. 1815, and at intervals to the present time.

Hooker. Pomona Londonensis. By William Hooker. London, 1813, 4to.

Hayward. The Science of Horticulture. By Joseph Hayward. London,
1824, 8vo.

Harris. A Report on the Insects of Massachusetts injurious to Vegeta-
tion. By Dr. T. W. Harris. Cambridge, 1841, 8vo.

Hov. Mag. or H. M. The Magazine of Horticulture, Botany and Rural
Affairs. Conducted by C. M. Hovey. Boston, 8vo. monthly nos.
1834 to the present time.

Johnston. Lectures on Agricultural Chemistry and Geology. By Jas. W.
F, Johnston. American ed. New York, 12mo. 2 vols. 1842.

Jard. Fruit. Le Jardin Fruitier, par Louis Noisette, 2 ed. Paris, 1839,
2 vols. 8vo.

Knight. Various articles in the London Horticultural Transactions. By
Thomas Andrew Knight, its late President.

Knoop. Pomologie, ou description des Arbres Fruitiers. Par Joh. Herm.
Knoop. Amsterdam, 1771, Fol.

Ken. The New American Orchardist. By William Kenrick, Boston,
1844.

Kollar. A Treatise on Insects injurious to Gardeners, Foresters and
Farmers. By Vincent Kollar, Notes by Westwood. London,
1840, 12mo.

Langley. Pomona, or the Fruit Garden Illustrated. By Batty Langley,
London, 1729, Folio. :

Loudon. An Encyclopedia of Gardening. By J. C. Loudon. London,
1835, 1 thick vol. 8yo.

An Encyclopedia of Plants. “By the same. London, 1836, 1
thick vol. 8vo.
An Encyclopedia of Agriculture. By the same. London, 1831,

1 thick vol. 8vo.

Hortus Britannicus. A Catalogue of all the plants in Britain,
by the same. London, 8vo.

The Suburban Horticulturist, by the same. London, 1842, 8vo.

The Suburban Gardener and Villa Companion. By the same,

London, 1838, 1842, 8vo.

Arboretum et Fruticetum Britannicum. By the same. §8 vols.
London, 1838, 8vo

Liebig. Organic Chemisty in its applications to Agriculture and Physi-
ology. By Justus Liebig. American ed., Cambridge, 1844, 12mo.

Lind. A Guide to the Orchard and Kitchen Garden, or an account of the
Fruits and Vegetables cultivated in Great Britain. By George
Lindley. London, 1831, 8vo.

ABBREVIATIONS AND BOOKS QUOTED. XVil

Lindley. An Iatroduction to Botany. By John Lindley. London, 1832,
8vo.

——. An Introduction to the Natural System of Botany. By John

Lindley. London, 1835, 2d ed., 8vo.

British Fruits. See Pomological Magazine—it is the same
work.

The Theory of Horticulture, or an attempt to explain the Ope-

ration of Gardening upon Physiological Principles. By John

Lindley. London, 8vo., 1840.

The same work with Notes by A. Gray and A. J. Downing.
New York, 1841, 12mo.

L, or Linneus. Species Plantarum, 5th ed. Berlin, 1810, 5 vols. 8vo.

Leliewr. La Pomone Frangaise, ou Traité de la Culture Francaise, et de
la Taille des Arbres Fruitiers. Par le Compte Lelieur. Paris,
-1811, 8vo.

Man. The New England Fruit Book. By R. Manning, 2d ed., enlarged
by John M. Ives, Salem, 1844, 12mo.

Man. in H. M. Manning’s articles in Hovey’s Magazine.

Mili. The Gardener’s and Botanist’s Dictionary. By Philip Miller. Re-
vised by Professor Martyn. London, 1819, 2 vols. 8vo.

Michaux, The North American Sylva, or Descriptions of the Forest Trees
of the United States, Canada, &c. By A. F. Michaux. Paris, 1819,
3 vols. 8vo. :

M’Intosh. The Orchard and Fruit Garden. By Charles McIntosh, Lon-
don, 1819, 12mo.

NV. Duh. (The New Duhamel) Traité des Arbres Fruitiers de Duhamel.
Nouvelle edition augmentée, etc. Par MM. Poiteau et Turpin,
Paris. 5 vols. folio, 1808, et seq.

Nois. See Jardin Fruitier.

New England Farmer. A weekly periodical, devoted to Agriculture, Hor-
ticulture, &c. Boston, 4to., continued to the present time,

O. Duh. See Duhamel.

Pom. Mag. or P. M. The Pomological Magazine, or Figures and Descrip-
tions of the most important varieties of Fruit cultivated in Great
Britain. London, 1828, 3 vols. 8vo..

Pom. Man. The Pomological Manual. By William R. Prince. New
York, 1831, 2 vols. 8vo.

Prince. A Treatise on the Vine. By William R. Prince. New York,
1830, 8vo.

Prince. <A short Treatise on Horticulture. By William Prince. New
York, 1828, 12mo.

Philips. Pomarium Britannicum; an Historical and Botanical Account
of the Fruits known in Great Britain. By Henry Phillips. Lon-
don, 1820, 8vo.

Poit. or Poiteau. Pomologie Frangaise. Recueil des plus beaux Fruits,
cultivés en France. Par Poiteau. Paris, 1838, and continued in
4to. numbers.

Rivers. A Descriptive Catalogue of Pears, cultivated by T. Rivers. Saw-
bridgeworth, 1843-44, pamphlet, 8vo.

Fon. or Ronalds. Pyrus Malus Brentfordienses, or a concise description
of Selected Apples, with a figure of each sort. By Hugh Ronalds.
London, 1831, 4to.

fay. Historia Plantarum, a John Ray, M.D. London, 3 vols. folio,
1636—1704.

Revue Horticole. Journal des Jardiniers et Amateurs. Audot, Editeur.
Paris, 1844, et chaque mois, 12mo,

Switzer. The Practical Fruit Gardener. By Stephen Switzer, 1724,
8vo.

xviii ABBREVIATIONS AND BOOKS QUOTED.

Torrey & Gray. A Flora of North America, containing abridged deserip-
tions of all the known plants growing north of the Gulf of Mexico.
By John Torrey, M.D., and Asa Gray, M.D. New York, vol. 1st,
8vo. New York, 1840, and still in progress.

Thomp. A Catalogue of the Fruits Cultivated in the Garden of the Hor-
ticultural Society of London, 8d ed., London, 1842. repared
with great care by Robert Thompson, the head of the Fruit De-
partment. ]

Thacher. The American Orchardist. By James Thacher, M.D. Boston,
1822, 8vo.

Van Mons. Arbres Fruitiers, ou Pomologie Belge Experimentale et Rai-
sonnée, Par J. R. Van Mons. Louvain, 1835—1836, 2 vols. 12mo.

Catalogue des Arbres Fruitiers, Descriptif Abrégé. Par J. B.
Van Mons. Louvain, 1823.

Wilder, MSS. Manuscript Notes on Fruits. By M. P. Wilder, Esq.,
President of the Massachusetts Horticultural Society.

ADDITIONAL AUTHORITIES.

Al. Pom. Album de Pomologie; in which the fruits of Belgium are
figured and described.

An. Pom. Annals of Pomology, a periodical published by royal commis-
sion, in which choice fruits are figured and described.

OC. H. A. Comice of Horticulture of Angers.

Hort. The Horticulturist of Rural Art and Rural Taste, 11 vols.

Cole. American Fruit Book, by 8. W. Cole, Boston, Mass.

Thomas. American Fruit Culturist, by John J. Thomas, Union Springs,
New York.

Barry. The Fruit Garden, by P. Barry, Rochester, New York.

Waring. The Fruit Grower's Hand-Book, by Wm. G. Waring, Boals-
burg, Pa.

Elliott. hescrieo Fruit Grower’s Guide, by F. R. Elliott, Cleveland, O.

Whites Gard. Gardening for the South, by Wm. N. White, Athens, Ga.

Hov. Mag. The Magazine of Horticulture, by C. M. Hovey, Boston, Mass.

22 vols.

N. Y. Hort. Rev. New York Horticultural Review, by C. Reagles, New
York.

Ad Int. Rep. Ad Interim Reports of the Pennsylvania Horticultural
Society.

Inter. Rep. Intermediate native fruit reports of the American Pomologi-
cal Society.
Ga. Pom. S. Rep. Ad Interim Reports of the Georgia Pomological Soci-

ety.
Me. Poms Rep. Annual Report of the Maine Pomological Society.
Trans. A. Pom. S. Transactions of the American Pomological Society.
Biv. Cat. Catalogue of A. Bivort, Belgium.
Pap. Cat. Catalogue of Ad. Papelen, Belgium.
Leroy’s Cat. Descriptive Catalogue by Andre Leroy, Angers, France.
Pr. Cat. Descriptive Catalogue of Fruits, by Wm. R. Prince, Flushing,
New York.
ZL. EF. Berckman’s MS. Manuscript Notes, by Louis E. Berckman, Plain-
field, New Jersey.

ABBREVIATIONS AND BOOKS QUOTED. xix

W. D. Brinckle’s MS. Manuscript Notes, by W. D. Brinckle, Philadel-
phia.

R. Manning's MS. Manuscript Notes, by Robert Manning, Salem, Mass.

A. H. Ernst MS. Manuscript Notes, by A. H. Ernst, Cincinnati, Ohio.

R. Buchanan MS. Manuscript Notes, by Robert Buchanan, Cincinnati,
Ohio.

Wm. N. White MS. Manuscript Notes, by Wm. N. White, Athens, Ga.

J. Van Beuren’s MS. Manuscript Notes, by J. Van Beuren, Clarksville,
Georgia.

H. R. Robey MS. Manuscript Notes, by H. R. Robey, Fredericksburg,
Virginia.

Samuel Miller, Jr., MS. Manuscript Notes, by Samuel Miller, Jr., Cum-

berland, Pa.
J. S. Downer MS. Manuscript Notes, by J. 8. Downer, Elkton, Ky.

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FRUITS AND FRUIT TREES.

CHAPTER I.
THE PRODUCTION OF NEW VARIETIES OF FRUIT.

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

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

But, in the temperate climates, nature wears a harsher and
sterner aspect. Plains bounded by rocky hills, visited not only
by genial warmth and sunshine, but by cold winds and seasons
of ice and snow; these are accompanied by sturdy forests,
whose outskirts are sprinkled with crabs and wild cherries, and
festooned with the clambering branches of the wild grape.
These native fruits, which at first offer so little to the eye, or
the palate, are nevertheless the types of our garden varieties.
Destined in these climates to a perpetual struggle with nature,

_it is here that we find man ameliorating and transforming her.

Transplanted into a warmer aspect, stimulated by a richer
soil, reared from selected seeds, carefully pruned, sheltered and
watched, by slow degrees the sour and bitter crab expands into
a Golden Pippin, the wild pear loses its thorns and becomes a
Bergamotte or a Beurré, the Almond is deprived of its bitterness,
and the dry and flavorless Peach is at length a tempting and
delicious fruit. It is thus only in the face of obstacles, in a
climate where nature is not prodigal of perfections, and in the

1

2 PRODUCTION OF NEW VARIETIES,

midst of thorns and sloes, that MAN THE GARDENER arises and
forces nature to yield to his art.

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

In the whole range of cares and pleasures belonging to the
garden, there is nothing more truly interesting than the produc-
tion of new varieties of fruit. It is not, indeed, by sowing the
seeds that the lover of good fruit usually undertakes to stock his
garden and orchard with fine fruit trees. Raising new varieties
is always a slow, and, as generally understood, a most uncertain
mode of bringing about this result. The novice plants and care-
fully watches his hundred seedling pippins, to find at last, per-
haps, ninety-nine worthless or indifferent apples. It appears to
him a lottery, in which there are too many blanks to the prizes.
He, therefore, wisely resorts to the more certain mode of

afting from well known and esteemed sorts.

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

To a man who is curious in fruit, the pomologist who views
with a more than common eye, the crimson cheek of a peach, the
delicate bloom of a plum, or understands the epithets, rich, melt-
ing, buttery, as applied to a pear, nothing in the circle of culture
can give more lively and unmixed pleasure, than thus to pro-
duce and to create—for it is a sort of creation—an entirely new
sort, which he believes will prove handsomer and better than any
thing that has gone before. And still more, as varieties which
originate in a certain soil and climate, are found best adapted to
that locality, the production of new sorts of fruit, of high merit,
may be looked on as a most valuable, as well as interesting
result.

Besides this, all the fine new fruits, which, of late, figure so
conspicuously in the catalogues of the nurseries and fruit gar-
dens, have not been originated at random and by chance efforts.
Some of the most distinguished pomologists have devoted years
to the subject of the improvement of fruit trees by seeds, and
have attained if not certain results, at least some general

BY SEED. 3

laws, which greatly assist us in this process of amelioration.
Let us therefore examine the subject a little more in detail.

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

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

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

If we sow a quantity of seed ju garden soil of the common
black mazzard cherry, (Cevasvs avium,) we shall find that, in the
leaves and habit of growth, many of the seedlings do not entire-
ly resemble the original speci:s. When they come into bearing,
it is probable we shall also find as great a diversity in the size,
eolor and flavor of the fruit. Each of these individual plants,
differing from the original type, (the mazzard,) constitutes a
new variety ; though only a few, perhaps only one, may be su-
perior to the original species.

It is worthy of remark, that exactly in proportion as this re-
production is frequently cpa is the change to a great va-
riety of forms, or new sorts increased. It is likely indeed, that
to gather the seeds from a wild mazzard in the woods, the in-
stances of departure from the form of the original species would
be very few; while if gathered from a garden tree, itself some
time cultivated, or several removes from a wild state, though
still a mazzard, the seedlings will show great variety of cha-
racter.

Once in the possession of a variety, which has moved out of
the natural into a more domesticated form, we have in our
hands the best material for the improving process. The fixed
original habit of the species is broken in upon, and this variety
which we have created, has always afterwards some tendency te

s

a PRODUCTION OF NEW VARIETIES.

make further departures from the original form. It is true that
all or most of its seedlings will still retain a likeness to the
parent, but a few will differ in some respects, and it is by seizing
upon those which show symptoms of variation, that the improver
of vegetable races founds his hopes.

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

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

We are not sure that the vegetable physiologists will under-

take to answer this query fully. But in the mean time we can
throw some light on the subject.

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

Again, our American farmers, who raise a number of kinds
of Indian corn, very well know that, if they wish to keep the
sorts distinct, they must grow them in different fields. Without
this precaution they find on planting the seeds produced on the

THE VAN MONS METHOD. 5

yellow corn plants, that they have the next season a. progeny,
not of yellow corn alone, but composed of every color and size,
yellow, white and black, large and small, upon the farm. Now
many of the varieties of fruit trees have a similar power of
intermixing with each other while in blossom, by the dust or
pollen of their flowers, carried through the air, by the action
of bees and other causes. It will readily occur to the reader,
in considering this fact, what an influence our custom of plant-
ing the different varieties of plum or of cherry together in a
garden or orchard, must have upon the constancy of habit m
the seedlings of such fruits.

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

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

The Van Mons Theory.

Dr. Van Mons, Professor at’ Louvain, devoted the greater part
of his life to the amelioration of fruits. His nurseries contained
in 1823, no less than two thousand seedlings of merit. His
perseverance was indefatigable, ard experimenting mainly on

6 PRODUCTION OF NEW VARIETIES.

Pears, he succeeded in raising an immense number of new
varieties, of high excellence. The Beurré Diel, De Louvain,
Frederic of Wurtemberg, &ec., are a few of the many well
known sorts which are the result of his unwearied labours.

The Van Mons theory may be briefly stated as follows:

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

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

This tendency is most strongly shown in the seeds borne by
old fruit-trees. And “the older the tree is of any cultivated
variety of Pear,” says Dr. Van Mons, “the nearer will the
seedlings, raised from it, approach a wild state, without however
ever being able to return to that state.”

On the other hand, the seeds of a young fruit tree of a good
sort, being itself in the state of amelioration, have the least ten-
dency to retrograde, and are the most likely to produce improved
sorts.

Again, there is a certain limit to perfection in fruits. When
this point is reached, as in the finest varieties, the next genera-
tion will more probably produce bad fruit, than if reared from
seeds of an indifferent sort, in the course of amelioration.
While, in other words, the seeds of the oldest varieties of good
fruit mostly yield inferiour sorts, seeds taken from recent varie-
ties of bad fruit, and reproduced uninterruptedly for several gene-
rations, will certainly produce good fruit.

With these premises, Dr. Van Mons begins by gathering his
seeds from a young seedling tree, without paying much regard
to its quality, except that it must be in a state of variation ; that
is to say, a garden variety, and not a wild sort. These he
sows in a seedbed or nursery, where he leaves the seedlings
until they attain sufficient size to enable him to judge of their
character. He then selects those which appear the most pro-
mising, plants them a few feet distant in the nursery, and awaits
their fruit. Not discouraged at finding most of them of mediocre
quality, though differing from the parent, he gathers the first
seeds of the most promising and sows them again. The next
generation comes more rapidly into bearing than the first, and
shows a greater number of promising traits. Gatherfhg imme-
diately, and sowing the seeds of this generation, he produces a
third, then a fourth, and even a fitth generation, uninterruptedly,
from the original sort. Each generation he finds to come more
guickly into bearing than the previous ones, (the 5th sowing of

THE VAN MONS METHOD. 4

pears fruiting at three years,) and to produce a greater number
of valuable varieties; until in the fifth generation the seedlings
are nearly all of great excellence.

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

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

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

It is also undoubtedly true that it is a mode closely founded
on natural laws, and that the great bulk of our fine varieties
have originated, nominally by chance, but really, by successive
reproductions from the seed in our gardens.

It is not a little remarkable that the constant springing up of
fine new sorts of fruit in the United States, which is every day
growing more frequent, is given with much apparent force as a
proof of the accuracy of the Van Mons theory. ‘The first colo-
nists here, who brought with them many seeds gathered from
the best old varieties of fruits, were surprised to find their seed-
lings producing only very inferior fruits. These seedlings had
returned by their inherent tendency almost to a wild state. By
rearing from them, however, seedlings of many repeated gene-
rations, we have arrived at a great number of the finest apples,

* “T have found this art to consist in regenerating in a direct line of
descent, and as rapidly as possible, an improving variety, taking care that
there be no interval between the generations. To sow, to re-sow, to sow
again, to sow perpetually, in short to do nothing but sow, is the practice
to be pursued, and which cannot be departed from; and in short this is the
whole secret of the art I have employed.”—Van Mons’ Arbres Fruitiers,
1. p. 223.

2

8 PRODUCTION OF NEW VARIETIES.

pears, peaches, and plums. According to Dr, Van Mons, had
this process been continued wninterruptedly, from one generation
to the next, a much shorter time would have been necessary for
the production of first rate varieties.

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

The American gardener will easily perceive, from what we
have stated, a great advantage placed in his hands at the present
time for the amelioration of fruits by this system. He will
see that, as most of our American varieties of fruit are the re-
sult of repeated sowings, more or less constantly repeated, he
has before him almost every day a part of the ameliorating pro-
cess in progress; to which Dr. Van Mons, beginning de novo,
was obliged to devote his whole life. Nearly all that it is ne-
cessary for him to do in attempting to raise a new variety of ex-
cellence by this simple mode, is to gather his seeds (before they
are fully ripe,) from a seedling sort of promising quality, though
not yet arrived at perfection. The seedling must be quite
young—must be on its own root (not grafted 5) and it must be a
healthy tree, in order to secure a healthy generation of seed-
lings. Our own experience leads us to believe that he will
scarcely have to go beyond one or two generations to obtain fine
fruit. These remarks apply to most of our table fruits common-
ly cultivated. On the other hand, our native grapes, the Isabella,
Catawba, &c., which are scarcely removed from the wild state,
must by this ameliorating process be carried through several
successive generations before we arrive at varieties equalling
the finest foreign grapes; a result, which, judging from what
we see in progress, we have every reason speedily to hope for.

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

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

Such are the means of originating new fruits by the Belgian
mode. Let us now examine another more direct, more interest-
ing, and more scientific process—cross-breeding; a mode almost

CROSS-BREEDING. ®

universally pursued now by skilful cultivators, in producing
new and finer varieties of plants; and which Mr. Knight, the
most distinguished horticulturist of the age, so successfully prac-
tised on fruit trees.

Cross-breeding.

In the blossoms of fruit-trees, and of most other plants, the
seed is the offspring of the stamens and pistil, which may be
considered the male and female parents, growing in the same
flower. Cross-breeding is, then, nothing more than removing
out of the blossom of a fruit tree the stamens, or male parents,
and bringing those of another, and different variety of fruit, and
dusting the pistil or female parent with them,—a process sufh-
ciently simple, but which has the most marked effect on the seeds
produced. It is only within about fifty years that cross-breeding
has been practised; but Lord Bacon, whose great mind seems
to have had glimpses into every dark corner of human know-
ledge, finely foreshadowed it. “The compounding or mixture
of plants is not found out, which, if it were, is more at command
than that of living creatures; wherefore, it were one of the
most notable discoveries touching plants to find it out, for so you
may have great varieties of fruits and flowers yet unknown.”
In figure 1, is shown the blossom of the
' é Cherry. The central portion, a, connected
directly with the young fruit, is the pestil.
The numerous surrounding threads, }, are the
stamens. The summitof the stamen is called
the anther, and secretes the powdery substance
called pollen. The pistil has at its base the

Fig. 1. embryo fruit, and at its summit, the stigma.
The use of the stamens is to fertilize the young seed contained
at the base of the pistil ; and if we fertilize the pistil of one variety
of fruit by the pollen of another, we shall obtain a new variety
partaking intermediately of the qualities of both parents. Thus,
among fruits owing their origin directly to cross-breeding, Coe’s
Golden Drop Plum, was raised from the Green Gage, impreg-
nated by the Magnum Bonum, or Egg plum; and the Elton
cherry, from the Bigarrieu, impregnated by the White Heart.*
Mr. Knight was of opinion that the habits of the new variety
would always be found to partake most strongly of the constitu-
tion and habits of the female parent. Subsequent experience
does not fully confirm this, and it would appear that the parent

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

1*

10 PRODUCTION OF NEW VARIETIES.

whose character is most permanent, impresses its form most for-
cibly on the offspring.

The process of obtaining cross-bred seeds of fruit trees is very
easily performed. It is only necessary when the tree blooms
which we intend to be the mother of the improved race, to select
a blossom or blossoms growing upon it not yet fully expanded.
With a pair of scissors, we cut out and remove all the anthers.
The next day, or as soon as the blossom is quite expanded, we
collect with a camel’s hair brush, the pollen from a fully blown
flower of the variety we intend for the male parent, applying
the pollen and leaving it upon the stigma or paint of the pistil.
If your trees are much exposed to those busy little meddlers,
the bees, it is well to cover the blossoms with a loose bag of
thin gauze, or they will perhaps get beforehand with you in
your experiments in cross-breeding. Watch the blossoms closely
as they open, and bear in mind that the two essential points in
the operation are; Ist, to extract the anthers carefully, before
they have matured sufficiently to fertilize the pistil; and 2d, to
apply the pollen when it is in perfection, (dry and powdery,)
and while the stigma is moist. A very little practice will enable
the amateur to judge of these points.

There are certain limits to the power of crossing plants.
What is strictly called a cross-bred plant or fruit is a sub-variety
raised between two varieties of the same species. There are,
however, certain species, nearly allied, which are capable of fer-
tilizing each other. The offspring in this case is called a hybrid,
or mule, and does not always produce perfect seeds. “ This
power of hybridising,” says Dr. Lindley, “ appears to be much
more common in plants than in animals. It is, however, in

general only between nearly allied species that this intercourse
can take place; those which are widely different in structure
and constitution not being capable of any artificial union. Thus
the different species of Strawberry, of the gourd or melon family,
intermix with the greatest facility, there being a great accord-
ance between them in general structure, and constitution. But
no one has ever succeeded in compelling the pear to fertilize the
apple, nor the gooseberry the currant. And as species that are
very dissimilar appear to have some natural impediment which
prevents their reciprocal fertilization, so does this obstacle, of
whatever nature it may be, present an insuperable bar to the in-
tercourse of the different genera. All the stories that are cur-
rent as to the intermixture of oranges and pomegranates, of
roses and black currants, and the like, may therefore be set
down to pure invention.”

In practice this power of improving varieties by crossing is
very largely resorted to by gardeners. at the present day. Not
only in fruit trees, but in ornamental trees, shrubs, and plants,
and especially in florists’ flowers, it has been carried to a great

CROSS-BREEDING. 11

extent. The great number of new and beautiful Roses, Azaleas,
Camellias, Fuchsias, Dahlias, and other flowering plants so
splendid in colour, and perfect in form, owe their origin to care-
ful cross-breeding.

In the amelioration of fruits it is by far the most certain, and
satisfactory process yet discovered. Its results are more speed-
ily obtained, and correspond much more closely to our aim, than
those procured by successive reproduction.

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

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

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

12 PROPAGATION,

CHAPTER II,

PROPAGATION OF VARIETIES. GRAFTING. BUDDING. CUTTINGS.
LAYERS AND SUCKERS.

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

Grafting and budding are the means in most common use for
propagating fruit trees. They are, in fact, nothing more than
inserting upon one tree, the shoot or bud of another, in such a
manner that the two may unite and form a new compound. No
person having any interest in a garden should be unable to per-
form these operations, as they are capable of effecting transfor-
mations and improvements in all trees and shrubs, no less valu-
able, than they are beautiful and interesting,

Grafting is a very ancient invention, having been well known
and practised by the Greeks and Romans. The latter, indeed,
describe a great variety of modes, quite as ingenious as any of
the fanciful variations now used by gardeners. The French,
who are most expert in grafting, practise occasionally more
than fifty modes, and wathin a few years have succeeded per-
fectly in grafting annual plants, such as the tomato, the dahlia,
and the like.

The uses of grafting, and budding, as applied to fruit trees,
may be briefly stated as follows :

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

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

3. To render certain foreign and delicate sorts of fruit more
hardy by grafting them on robust stocks of the same species na-
tive to the country, as the foreign grape on the native. And to
produce fine fruit in climates or situations not naturally favour-
able by grafting on another species more hardy ; as in a cool

GRAFTING. 13

climate and damp strong soil, by working the Peach on the
Plum.

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

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

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

The proper time for grafting fruit trees is in the spring, as
soon as the sap is in motion, which commences earliest with the
Cherry and Plum, and ends with the Pear and Apple. The pre-
cise time of course varies with the season and the climate, but
is generally comprised from February to the middle of April.
The grape vine, however, which suffers by bleeding, is not usu-
ally grafted until it is in leaf. The most favourable weather for
grafting is a mild atmosphere with occasional showers.

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

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

14 PROPAGATION,

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

The theory of grafting is based on the power of union between
the young tissues, or organizable matter of growing wood. When
the parts are placed nicely in contact, the ascending sap of the
stock passes into and sustains life in the scion; the buds of the
latter, excited by this supply of sap and the warmth of the sea-
son, begin to elaborate and send down woody matter, which,
passing through the newly granulated substance of the parts in
contact, unites the graft firmly with the stock. “If,” says De
Candolle, “ the descending sap has only an incomplete analogy
with the wants of the stock, the latter does not thrive, though
the organic union may have taken place; and if the analogy be-
tween the albumen of stock and scion is wanting, the organic
union does not operate, the scion cannot absorb the sap of the
stock and the graft fails.”

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

The range in grafting or budding, for fruit trees in ordinary

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

GRAFTING. RS,

culture, is as the following; Apples, on apple or crab seedlings
for orchards (standards,) or on Paradise apple stocks, for dwarts ;
Pears, on pear seedlings for common culture, or Quince stocks
for dwarfs, and sometimes on the thorn for clayey soils ; Peaches,
on their own seedlings for standards or for orchards; on Almonds,
for hot and dry climates; on Plums in cold or moist soils, or to
secure them against the worm; Apricots, on Plum stocks, to
render them hardy and productive, or on their own seedlings to
render them long-lived. Nectarines are usually worked on the
Peach or Plum; and Cherries on mazzard seedlings; or some-
times on the perfumed Cherry for dwarfs.

The manual operation of grafting is performed in
a very easy and complete manner when the size of
the stock, or branch to be grafted, corresponds pre-
hf, cisely with that of the scion. In this case, which is
¥ called splice grafting, it is only necessary with a
smooth sloping cut, upwards on the stock a, and
downwards on the scion 6, Fig. 2, to make the two
| fit precisely, so that the inner bark of one corresponds
exactly with that of the other, to bind them firmly
together with a strand of matting, and to cover the
wound entirely with grafting clay or wax, and the
whole is finished. In this, which is one of the
neatest modes, the whole forms a complete union
nearly at once; leaying scarcely any wounded
part to heal over. But, as it is only rarely that the
stock is of so small a size as to fit thus perfectly to
the scion, the operation must be varied somewhat,
pan and requires more skill. The method in most com-

Fig. 2. mon use to cover all difficulties, is called tongue
Splice grafting. ovafting.

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

Tongue grafting, (or whip-grafting,) Fig. 4,
resembles very nearly splice-grafting, except,
instead of the simple splice, a tongue is made
to hold the two together more firmly. In order jg, 3, Splice
to understand this method let us explain it a lit- grafting the peach.
tle in detail.

16 PROPAGATION.

Having chosen your stock of the proper size, cut it off at the
point where, a, it appears best to fix the graft. If the stock is
quite small, it may be within three or four inches of the ground.
Then, with a very sharp knife, make a smooth cut upwards, 3,
about two inches in length. Next make a slit from the top of
this cut about one fourth of the way downwards, ¢, taking out a
thin tongue of wood. Cut the scion four or five inches long, or so
as to have three buds; then shape the lower end with a single
smooth sloping cut, e, about the same length as that on the stock,
and make the tongue upward, f, to fit in the downward slit of the
stock. Now apply the scion accurately to the stock, making the
inner bark of the scion fit exactly the inner bark of the stock, at
least on one side, g. Without changing their position, tie them
together carefully with a piece of bass-matting or tape, A. And
finally cover the wound with well prepared grafting-clay or wax,
2, This ball of clay should more than cover the union, by an
inch above and below, and should be about an inch thick. If
erafting-wax is used, the covering need not be above half an
inch thick.

In a month’s time, if the graft has taken, it will be expanding
its leaves and sending out shoots. It will then be necessary to
rub or cut off all shoots between the ball and the ground, if it is
a small stock, or all those which would rob it of a principal share
of nourishment, if upon a large tree. If the scion or stock is
very weak, it is usual to leave one or two other buds for a time, to
assist in drawing up the sap. About the middle of July, aftera
rainy day, you may remove the ball of clay, and, if the graft is

GRAFTING. 17

securely united, also the bandage ; and the angle left at the top

-of the stock, a, should now be cut off smoothly, in order to allow
the bark of the stock and the scion toheal neatly over the whole
wound.

Though it is little attended to in common practice, the ama-
teur will be glad to know that the success of a graft is always
greatly insured by choosing the parts so that a bud is left near
the top of the stock, &, and another near the bottom of thescion, /.
These buds attract the rising sap to the portions where they are
placed, form woody matter, and greatly facilitate the union of the
parts near them; the upper part of the stock, and the lower part
of the scion, being the portions soonest liable to perish from a
want of nourishment.*

Cleft grafting is a very easy though rather clumsy mode, and
is in more common use than any other in the United States. Itis
chiefly practised on large stocks, or trees the branches of which
have been headed back, and are too large for tongue-grafting.
The head of the stock is first cut over horizontally
with the saw, and smoothed with a knife. <A cleft
about two inches deep is then made in the stock with
a hammer and splitting-knife. The scion is now
prepared, by sloping its lower end in the form of
a wedge about an inch and a half long, leaving it a
little thicker on the outer edge. Opening the cleft
with the splitting-knife, or a small chisel for that
purpose, push the scion carefully down to its place,

fitting its inner bark on one side to that of one
side of the stock. When the stock is large, it is
usual to insert two scions, Fig. 4. On withdraw-
ing the chisel, the cleft closes firmly on the scions, when the
graft is tied and clayed in the usual manner.
Apple stocks in many American nurseries, are grafted in
great quantities in this mode—the stocks being previously taken
out of the ground, headed down very near the root, cleft grafted
with a single scion, sloping off with an oblique cut the side of the
stock opposite that where the graft is placed, and then planted at
once in the rows so as to allow only a couple of buds of thescion
to appear above ground. It is not usual with many, either totie,
or clay the grafts in this case, as the wound is placed below the
surface; but when this plan is adopted, the grafts must be set

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

18 PROPAGATION.

and the trees planted at once, drawing the well pulverized soil
with great care around the graft. Another way of grafting
apple stocks, common in some western nurseries, consists in
tongue-grafting on seedling stocks of very small size, cut back
almost to the root. This is performed in winter, by the fire-
side—the grafts carefully tied, and the roots placed in the cel-
lar, in sand, till spring, when they are planted, the top of the
graft just above ground.

Grafting the Vine is attended with great success in the cleft
manner if treated as follows. Cut your scions during the winter
or early spring, keeping them partially buried in a cool damp
cellar till wanted. As soon as the leaves of the old vine or stock
are fully expanded, and all danger of bleeding is past—say about
the 10th of June, ent it off smoothly below the surface of the
ground, and split the stock and insert one or two scions in the
usual manner, binding the cleft well together if it does not close
firmly. Draw the soil carefully over the whole, leaving two or
three buds of the scion above the surface, If the root of the
stock is a strong native grape, the graft will frequently grow ten
or fifteen feet during the first season, and yield a fair crop the
second year.

The Vine may also be grafted with good success

at the usual season if grafted below the ground,
but above ground, it should not be attempted, on
account of bleeding, until the leaves are nearly
| expanded.
Hy Saddle grafting, Fig. 5, consists in cutting the
el top of the stock in the form of a wedge, splitting
\\| the scion and thinning away each half to a tongue
#)\) shape, placing it astride the stock, and fitting the
||, two, at least on one side, as in tongue-grafting.
Hi\¥ Lhis mode offers the largest surface for the junc-
Hig tion of the scion and stock, and the union is very
| perfect. Mr. Knight, who practised it chiefly
|| upon Cherry trees, states that he has rarely ever
seen a graft fail, even when the wood has been se
succulent and immature as to preclude every hope
of success by any other mode.

A variety of this mode, for stocks larger than
Saddle grafting. the scions, is practised with much success in Eng-
land after the usual season is past, and when the bark of the
stock separates readily. “The scion, which must be smaller
than the stock, is split up between two or three inches from its
lower end, so as to have one side stronger than the other. This
strong side is then properly prepared and introduced between the
bark and the wood; while the thinner division is fitted to the
opposite side of the stock.” The graft, thus placed, receives a
large supply of the sustaining fluid from the stock, and the union

BUDDING. 19

is rapid; while the wound on the stock is speedily covered by a
new layer of bark from that part of the scion which stands
astride it.

Grafting clay is prepared
by mixing one third horse-
dung free from straw, and
two thirds clay, or clayey
loam, with a little hair, like
that used in plaster, to pre-
ventits cracking. Beat and
temper it for two or three
days, until it is thoroughly
incorporated. Whenused,
it should be of such a con-
sistency as to be easily put
on and shaped with the
hands. '

Crafting wax of excel- |’
lent quality we have made
by melting together three
parts of bees-wax, three
parts of rosin and two parts
tallow. While yet warm
it may be worked with the
aid of a little water, like
shoemaker’s wax, by the
hand. Thecommon graft-
ing wax of the French Fig. 6, Saddle grafting large stocks.
gardeners is of two kinds. The first, is melted and laid on with
a brush in a fluid state, and is made of half a pound of pitch,
half a pound of bees-wax, and a pound of cow-dung boiled to-
gether. The second, which is spread while warm on strips of
coarse cotton, or strong paper, and wrapped directly about the
graft, answering at once to tie and to proteet it, is composed of
equal parts of bees-wax, turpentine and resin. The grafting wax
most commonly used here is made of tallow, bees-wax, and resin,
in equal parts, or, as many prefer, with a little more tallow to
render it pliable.

Grafting wax is a much neater and more perfect protection
than grafting clay, but the trifling cost of the latter, where a
great deal of work is to be done, accounts for its greater use by
nurserymen, and gardeners generally.

Budding.

Budding (inoculating, of the old authors) differs from common
grafting not the least in its nature or effects. Every bud is a
distinct individual, capable of becoming a tree under favourable

20 PROPAGATION,

circumstances. In grafting, we use a branch, composed of seve-
ral buds with a considerable quantity of bark and wood ; while
in budding, we employ but a single bud, with a very small quan-
tity of the adjoining bark and wood.

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

The proper season for badding fruit trees in this country is
from the first of July to the middle of September; the different
trees coming into season as follows; Plums, Cherries, Apri-
cots on Plums, Apricots, Pears, Apples, Quinces, Nectarines,
and Peaches. Trees of considerable size will require budding
earlier than young seedling stocks. But the opera-
tion is always, and only, performed when the bark of
the stock parts or separates freely from the wood, and
when the buds of the current year’s growth are some-
what plump, and the young wood is growing firm.
_| Young stocks in the nursery, if thrifty, are usually
‘l) planted out in the rows in the spring, and budded the
same summer or autumn.

Before commencing you should provide yourself with
a budding knife, Fig. 7, (about four and a half inches
long,) having a rounded blade at one end, and an ivory
| handle terminating in a thin rounded edge called the
haft, a, at the other.

In choosing your buds, select thrifty shoots that
have nearly done growing, and prepare what is called
a stick of buds, Fig. 8, by cutting off a few of the
imperfect buds at the lower, and such as may be yet
too soft at the upper ends, leaving only smooth well
developed single buds; double buds being fruit-buds.
Cut off the leaves, allowing about half an inch of the
i foot-stalks to remain for conveniently inserting the

buds. Some strands of bass-matting about tw elve or
Fig. 7, Bv4-fourteen inches long, previously soaked in water to

BUDDING. 21

render them soft and pliable, (or in the absence of
these some soft woollen yarn,) must also be at hand
for tying the buds.

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

American shield budding. Having your stick of
buds ready, choose a smooth portion of the stock.
When the latter is small, let it be near the ground,
and, if equally convenient, select also the north side
of the stock, as less exposed to the sun. Make an
upright incision in the bark from an inch to an inch
and a half long, and at the top of this make a cross
cut, so that the whole shall form a T. From the
stick of buds, your knife being very sharp, cut a
thin, smooth slice of wood and bark containing a ¢
bud, Fig. 9, a, With the ivory haft of your bud-
ding knife, now raise the bark on each side of the
incision just wide enough to admit easily the pre-
pared bud. Taking hold of the footstalk of the leaf,
insert the bud under the bark, pushing it gently pig
down to the bottom of the incision. If the upper stick of buds.

| portion of the bud projects above the horizontal
Hy /,\y part of the T, cut it smoothly off now, so that it

i may completely fit, 6. A bandage of the soft
#\? matting is now tied pretty firmly over the whole
}# wound, Fig. 10, commencing at the bottom, and
Me A leaving the bud, and the footstalk of the leaf

') only exposed to the light and air.

A Common shield budding, Fig. 11, practised in
all gardens in Europe, differs from the foregoing
‘| only in one respect—the removal of the slice of
uy wood contained in the bud, This is taken out
a /\A with the point of the knife, holding the bud or
an Shield by the leaf stalk, with one hand, inserting
shield budding. the knife under the wood at the lower extremity,
and then raising and drawing out the wood by aia
bending it upwards and downwards, with a slight
_ jerk, until it is loosened from the bark; always
taking care that a small portion of the wood re-
mains behind to fill up the hollow at the base or &
heart of the bud. The bud thus prepared is in- Wé
serted precisely as before described.

The American variety of shield budding is
found greatly preferable to the European mode,
at least for this climate. Many sorts of fruit trees,
especially Plums and Cherries, nearly mature

22 PROPAGATION.

their growth, and require to be budded in
the hottest part of our summer. In the
old method, the bud having only a shield
of bark with but a particle of wood in the
» heart of the bud, is much more liable to be
# Aestroyed by heat, or dryness, than when
the slice of wood is left behind in the
American way. Taking out this wood is
always an operation requiring some dex-
terity and practice, as few buds grow when
their eye, or heart wood is damaged. The
American method, therefore, requires less
skill, can be done earlier in the season
with younger wood, is performed in much
less time, and is uniformly more successful.
It has been very fairly tested upon hun-
dreds of thousand fruit trees, in our gar-
Fig. 11. dens, for the last twenty years, and
although practised English budders coming here, at first
are greatly prejudiced against it, as being in direct opposition
to one of the most essential features in the old mode, yet a fair
trial has never failed to convince them of the superiority of the new.
After treatment. In two weeks after the operation you will
be able to see whether the bud has taken, by its plumpness and
freshness. If it has failed, you may, if the bark still parts
readily, make another trial; a clever budder will not lose more
than 6 or 8 per cent. If it has succeeded, after a fortnight
more has elapsed, the bandage must be loosened, or if the stock
has swelled much, it should be removed altogether. When bud-
ding has been performed very late, we have occasionally found
it an advantage to leave the bandage on during the winter. «
As soon as the buds commence swelling in the
ensuing spring, head down the stock, with a sloping
back cut, within two or three inches of the bud.
The bud will then start vigorously, and all “rob-
bers,” as the shoots of the stock near to and below
the bud are termed, must be taken off from time to
time. To secure the upright growth of the bud,
and to prevent its being broken by the winds, it is
tied when a few inches long to that portion of the
stock left for the purpose, Fig. 12, a. About mid-
summer, if the shoot is strong, this support may be
removed, and the superfluous portion of the stock
smoothly cut away in the dotted line, 6, when it will
be rapidly covered with young bark.
We have found a great advantage, when budding
trees which do not take readily, in adopting Mr.

Knight’s excellent mode of tying with two distinct haiaian aie

bandages ; one covering that part below the bud, growing bud.

a
INFLUENCE OF THE STOCK. 23

and the other the portion above it. In this case the lower band-
age is removed as soon as the bud has taken, and the upper left
for two or three weeks longer. This, by arresting the upward
sap, completes the union of the upper portion of bud, (which in
plums frequently dies, while the lower part is united,) and se-
cures success.

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

An ingenious application of budding, worthy the attention of
amateur cultivators, consists in using a blossom-bud instead of
a wood-bud; when, if the operation is carefully done, blossoms
and fruit will be produced at once. This is most successful
with the Pear, though we have often succeeded also with the
Peach. Blossom-buds are readily distinguished, as soon as well
formed, by their roundness, and in some trees by their growing
in pairs; while wood-buds grow singly, and are more or less
pointed. We have seen a curious fruit grower borrow in this
way, in September, from a neighbor ten miles distant, a single
blossom-bud of a rare new pear, and produce from it a fair and
beautiful fruit the next summer. The bud, in such cases, should
be inserted on a favourable limb of a bearing tree.

Annular budding, Fig. 13, we have found a
valuable mode for trees with hard wood, and
thick bark, or those which, like the walnut, have
buds so large as to render it difficult to bud them
in the common way. A ring of bark, when the
sap is flowing freely, is taken from the stock, a,
and a ring of corresponding size containing a
bud, 6, from the scion. If the latter should be

too large, a piece must be taken from it to make
Fig. 13. it fit; or should all the scions be too small,
Annular budding. the ring upon the stock may extend only three
fourths the way round, to suit the ring of the bud.

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

24 PROPAGATION.

that it may not make too large a demand on the root for a sup-
ply of food.

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

Influence of the stock and graft.

The well known fact that we may have a hundred different
varieties of pear on the same tree, each of which produces its
fruit of the proper form, colour, and quality ; and that we may
have, at least for a time, several distinct, though nearly related
species upon one stock, as the Peach, Apricot, Nectarine, and
Plum, prove very conclusively the power of every grafted or
budded branch, however small, in preserving its identity. To
explain this, it is only necessary to recall to mind that the as-
eending sap, which is furnished by the root or stock, is nearly a
simple fluid; that the leaves digest and modify this sap, forming
a proper juice, which re-descends in the inner bark, and that
thus every bud and leaf upon a branch maintains its individu-
ality by preparing its own proper nourishment, or organizing
matter, out of that general aliment, the sap. Indeed, according
to De Candolle,* each separate cellule of the inner bark has this
power of preparing its food according to its nature; m proof of
which, a striking experiment has been tried by grafting rings of
bark, of different allied species, one above another on the same
tree without allowing any buds to grow upon them. Oncutting
down and examining this tree, it was found that under each
ring of bark was deposited the proper wood of its species, thus
clearly proving the power of the bark in preserving its identity,
even without leaves.

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

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

Thus every one knows that the slower habit of growth in the

* Physiologie Végétable,

INFLUENCE OF THE STOCK. 25

Quince stock, is shared by the Pear grafted upon it, which be-
comes a dwarf; as does also the Apple when worked on the
Paradise stock; and, in some degree, the Peach on the Plum.
The want of entire similarity of structure between the stock and
graft, confines the growth of the latter, and changes it, in the
case of the Pear, from a lofty tree to a shrub of eight or ten feet
in height. The effect of this difference of structure is very ap-
parent, when the Peach is grafted on the Plum, in the greater
size of the trunk above, as compared with that below the graft ;
a fact which seems to arise from the obstruction which the descend-
ing sap of the graft finds in its course through the bark of the stock,

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

“The disposition in young trees to produce and nourish blos-
som buds and fruit, is increased by this apparent obstruction of
the descending sap ; and the fruit, I think, ripens somewhat ear-
lier than upon other young trees of the same age which grow
upon stocks of their own species. But the growth and vigour of
the tree, and its power to nourish a succession of heavy crops,
are diminished, apparently, by the stagnation in the branches
and stock of a portion of that sap which, in a tree growing on
its own stem, or upon a stock of its own species, would descend
to nourish and promote the extension of its own roots. The
practice, therefore, of grafting the Pear on the Quince, and the
Peach on the Plum, when extensive growth and durability are
wanted is wrong; but it is eligible wherever it is wished to
diminish the vigour and growth of the tree, and its durability is
not so important,”

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

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

A slight effect is sometimes produced by the stock on the
quality of the fruit. A few sorts of pear are superior in fla-

2

26 PROPAGATION.

vour, but many are also inferiour, when grafted on the Quince,
while they are more gritty on the thorn. The Green Gage, a
Plum of great delicacy of flavour, varies considerably upon dif-
ferent stocks; and Apples raised on the crab, and pears on the
Mountain Ash, are said to keep longer than when grown on
their own roots.

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

The cultivator will gather from these remarks that, in a fa-
vourable climate and soil, if we desire the greatest growth, du-
ration, and development in any fruit, (and this applies to or-
chards generally,) we should choose a stock of a closely similar
nature to the graft—an apple seedling for an apple; a pear
seedling for a pear. If we desire dwarf trees, that come into
bearing very young, and take little space in a garden, we em-
ploy for a stock an allied species of slower growth. If our soil
or climate is unfavourable, we use a stock, which is adapted to
the soil, or which will, by its hardier roots, endure the cold.

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

Propagation by cuttings.

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

In this case, instead of uniting itself by woody matter to another
tree, as does the scion in grafting, the descending woody matter
becomes roots at the lower end, and the cutting of which, is then a
newand entire plant. Every bud being a distinct individual, capa-
ble of forming a new plant, has indeed theoretically the power, if
separated from the parent stem, of throwing out roots and main-
taining a separate existence ; and some plants, as the grape vine,
are frequently propagated by single buds planted in the soil.
But in practice, it is found necessary, with almost all trees and
plants, to retain a considerable portion of the stem with the bud

CUTTINGS. OTs

to supply it with food until it has formed roots to draw nourish
ment from the soil.

All fruit trees may be propagated by cuttings with proper care
and attention, but only a few grow with sufficient facility
in this way to render their propagation by cuttings a common
mode. These are the Gooseberry, the Currant, the Vine, the
Quince, the Fig, and the Mulberry.

Cuttings of the Currant, Gooseberry, and the hardy sorts of
Vine, will root readily, in a soil not too dry, in the open garden.
Currants and Gooseberries are generally taken off in the fall or
winter, prepared for planting, and two-thirds of their lower ends
buried in the ground till the commencement of spring, when
they are planted out, either where they are to remain, or in nur-
sery rows. If planted in autumn, they are lable to
be thrown out by winter frosts. They will succeed
nearly as well if taken off in the spring, but, owing to
the period at which they commence growing, this
must be attended to very early, if deferred till that
season.

In order to raise plants of the Gooseberry and
Currant, with straight clean stems, which shall not
throw up suckers, it is only necessary, before plant-
ing the cutting, to cut out every eye or bud to be
placed below the surface of the ground, Fig. 14.
The cutting should be about a foot long, eight inches
of which may be inserted in the ground. To insure
greater success in raising the finer sorts of goose-
berry, or other shrubs, it is customary to plant the
cuttings on the shaded side of a wall or fence, in
deep rich loam, rather damp than dry. Cuttings of
the vine are generally prepared when trimming the

Fic.14. .40ld plants in autumn, or winter; they may then be
gooseberry cut- buried with their lower ends in the ground, or kept
pe a in earth in the cellar till spring.

Scarce sorts of foreign grapes, which it is desirable to multiply
extensively, are frequently propagated by joints; that is, by
buds having about two inches of wood attached to each—every
bud in this way forming a plant. When this mode is adopted,
it is usual to plant the joints about half an inch deep, in light
soil, in a common hot bed prepared for the purpose, or each joint
is planted in a pot by itself. In the first way a great number of
weneser ete erenacees Plants may be grown in a small

space. Success is more certain
in propagating the vine by joints,
- where the joint is halved before

me planting, Fig. 15.
A vine joint, prepared and planted. The large English black mul-
berry is propagated by cuttings

28 PROPAGATION.

®

as follows: about the last of October, take cuttings from the
thrifty shoots of a bearing tree, cut out all the buds except two
or three at the top, and pare off the bottom of the cutting just
below a bud. Lay-in the cuttings in a sheltered border, bury-
ing them so that only the two buds at the top are exposed, and
covering them with some loose straw or litter. In the spring,
make a small hot-bed with very sandy soil in which to plant
the cuttings on taking them out of the ground, or place each
one in a small pot in any hot-bed ready at hand, and in a few
weeks they will be found to have made roots freely.

As a gencral rule, cuttings succeed best when they are taken
off just between the young and the previous year’s wood ; or,
in the case of young side shoots, when they are cut off close to
the branch preserving the collar of the shoot. The lower end
should be cut smoothly across just below a bud, the soil should
in all cases be pressed firmly about the lower end of the cutting,
and it. should always be planted before the buds commence
swelling, that the wound may in some measure heal before
growth and the absorption of fluid commences.

Propagation by Layers and Suckers.

A layer may be considered as a cutting not entirely separated
from the plant.

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

Fruit trees are generally layered in the spring, and the layers
may be taken off well-rooted plants in the autumn. But they
may also be layered with success early in July.

In making layers the ground around the mother plant should
be made light and mellow by digging. Being provided with
some hooked pegs to fast-'
en down the layers, bend
down a branch, so that
the end may recline upon
the ground. Open alittle
trench three orfour inches
deep to receive the young
wood to be layered;
make a cut or tongue Fig. Wf, WA
16a,half waythroughthe ~ QW wef *
under side of the shoot,
pegging down the branch
with the hooked peg 4, to Fig. 16. Layering.

PRUNING. 29

keep it in its place; press the earth slightly round the tongue,
and, in filling in the soil, raise nearly upright the end of the
layer c, which remains above the surface of the ground.

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

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

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

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

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

~

CHAPTER III.
PRUNING.
1. Pruning to promote growth or modify the form of fruit trees.
In this country almost all fruit trees are grown as standards,
In this way they develop their natural forms, attain the largest

size, and produce the greatest quantity of fruit, with the least
possible care. Our bright and powerful sun, reaching every

30 CULTURE.

part of the tree, renders the minute systems of pruning and
training, which occupy so large a portion of the English works
on this subject, of little or no moment to the cultivator here.
Pruning is, therefore, commonly resorted to only for the purpose
of increasing the vigour of feeble trees, or to regulate and im-
prove the form of healthy and luxuriant trees.

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

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

A judicious pruning to modify the form of our standard trees
is nearly all that is required in ordinary practice. very fruit
tree, grown in the open orchard or garden as a common standard,
should be allowed to take its natural form, the whole efforts of
the pruner going no further than to take out all weak and
crowded branches ; those which are filling uselessly the in-
teriour of the tree, where their leaves cannot be duly exposed to
the light and sun, or those which interfere with the growth
of others. All pruning of large branches in healthy trees
should be avoided by examining them every season and taking
out superfluous shoots while small. Mr. Coxe, the best American
author on fruit trees, remarks very truly “when orchard trees
are much pruned, they are apt to throw out numerous (super-
fluous) suckers from the boughs in the following summer ; these
should be rubbed off when they first appear, or they may easily

TO PROMOTE GROWTH. 3l

be broken off while young and brittle—cutting is apt to increase
their number.”

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

The best season for pruning to promote growth, theoretically, is
in autumn soon after the fall of the leaf. Next to this, winter
pruning, performed in mild weather, is best, and in orchards this
is the season usually most convenient. In all parts of the coun-
try where the winters are not very severe, (and always in the
southern or western states,) the roots are collecting a certain
stock of nourishment during the whole autumn and winter.
When a tree is pruned in autumn or winter this whole supply
goes to the remaining branches, while in the case of spring pru-
ning it is partly lost. North of the 43° of latitude, however,
the winters are so severe that winter pruning should be deferred
till the last of February.

We should especially avoid pruning at that period in spring
when the buds are swelling, and the sap is in full flow, as the
loss of sap by bleeding is very injurious to most trees, and, in
some, brings on a serious and incurable canker in the limbs.

There are advantages and disadvantages attending all sea-
sons of pruning, but our own experience has led us to believe
that, practically, a fortnight before midsummer is by far the
best season, on the whole, for pruning in the northern and middle
states. Wounds made at this season heal over freely and rapid-
ly; it is the most favourable time to judge of the shape and
balance of the head, and to see at a glance which branches
require removal ; and all the stock of organizable matter in the
tree is directed to the branches that remain.

In pruning large limbs, some composition should always be at
hand to cover the wound. This will not only prevent its crack-
ing by the cold in winter pruning, but will keep out the air, and
maintain the exposed wood in a sound state, until it is covered

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

32 PRUNING.

with anew layer of bark. Many compositions have been in
fashion, abroad, for this purpose, which, under our summer sun
and wintry frosts, are nearly worthless, as they generally crack
and fall off in a single year. The following is a cheap and
admirable application, which we recommend to all cultivators
of fruit trees.

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

2. Pruning to induce fruitfulness.

When a young fruit tree is too luxuriant, employing all its
energies in making vigorous shoots, but forming few or no blos-
som buds, and producing no fruit, we have it in our power by
different modes of pruning to lessen this over-luxuriance, and
force it to expend its energies in fruit-bearing. The most direct
and successful mode of doing this is by pruning the roots, a pro-
ceeding recently brought ito very successful practice by Euro-
pean gardeners.

Root pruning has the effect of at once cutting off a consider-
able supply of the nourishment formerly afforded by the roots of
a tree. The leaves, losing part of their usual food, are neither
able to grow as rapidly as before, nor to use all the nutritious
matter already in the branches; the branches therefore become
more stunted in their growth, the organizable matter accumu-
lates, and fruit buds are directly formed. The energies of the
tree are no longer entirely carried off in growth, and ‘the return-
ing sap is employed i in producing fruit buds for the next year.

Root pruning should be performed in autumn or winter, and
it usually consists in laying bare the roots and cutting off
smoothly at a distance of a few feet from the trunk, (in propor-
tion to the size of the tree) the principal roots. Mr. Rivers, an
English nurseryman of celebrity, who has practised this mode
with great success, digs a trench early in November, eighteen
inches deep, round his trees to be root pruned, cutting off the
roots with a sharp spade. By following this practice every
year, he not only throws his trees into early bearing, but forces
Apples, Pears, and the like, grafted on their own roots, to be-
come prolific dwarfs, growing only six feet apart, trained in a

TO INDUCE FRUITFULNESS. 33

conical form, full of fruit branches, and producing abundantly.
Those dwarf trees, thus annually root pruned, he supplies abun-
dantly with manure at the ends of the roots, thus keeping up
their health and vigour. The plan is an admirable one for
small gardens, or for amateurs who wish to grow a great_ many
sorts im a small surface. Mr. Rivers, in a pamphlet on this
subject, enumerates the following among the advantages of sys-
tematic root pruning.

“1. The facility of thinning, (owing to the small size of the
trees,) and, in some varieties, of setting the blossoms of shy-
bearing sorts, and of thinning and gathering the fruit.

“2. It will make the gardener independent of the natural soil
of his garden, as a few barrowsful of rich mould will support a
tree for a lengthened period, thus placing bad soils nearly on a
level with those the most favourable.

“3. The capability of removing trees of fifteen or twenty
years’ growth, with as much facility as furniture. To tenants
this will indeed be a boon, for perhaps one of the greatest an-
noyances a tenant is subject to, is that of being obliged to leave
behind him trees that he has nurtured with the utmost care.”

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

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

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

Shortening-in the shoots of Peaches, Nectarines, and Apricots,
as we shall hereafter point out, has a strong tendency to increase
the fruitfulness of these trees, sce by reducing the young wood,
the sap accumulates in the remainder of the branch, and many

oF :

34 PRUNING.

bearing shoots are produced instead of one. And the English
practice of spurring-in, which consists in annually shortening
the lateral shoots of trained Pears, Apples, and the like, in order
to make them throw out short fruit branches, or spurs, is founded
on the same principle.

Bending down the limbs is an easy and simple means of throw-
ing such branches directly into fruit. By this means the cireu-
lation is retarded, rapid growth ceases, organizable matter accu-
mulates, and fruit-buds, as before stated, surely follow. The
limbs are bent, while flexible, in June or July, and tied down
below a horizontal line until they retain of themselves their new
position. When this can be easily applied, it is a never-failing
mode of rendering such branches fruitful. It is stated in Lou-
‘don’s Gardener’s Magazine that “a very large crop of Pears was
obtained by the Rev. Mr. Fisher, in Buckinghamshire, from trees
which had not borne at all, by twisting and breaking down the
young shoots, late in the autumn, when the wood had become
tough; and the pendent branches afterwards continued per-
fetly healthy.”

Disbarking and Ringing are two modes that have been recom-
mended by some authors, but of which, except as curious expe-
riments, we entirely disapprove. Disbarking, that is, removing
the outer bark of the trunk in February, May, or March, is and
may be practised with good results on trees in very sheltered posi-
tivas, and under glass, but must always be a somewhat danger-
ous practice in open orchards, and in a variable climate like
ours; while its good effects may in a great measure be attained
by keeping the bark in a healthy state by a wash of soft soap.
Ringing, which is nothing more than stopping the descending sap
in a branch, and forcing it to organize blossom buds, by taking
off a ring of bark, say a fourth or half an inch, near midsummer,
is a mode always more or less injurious to the health of the
branch, and if carried to any extent, finally destroys the tree.
It is gradually falling into disuse, since root pruning, and other
and better modes, are becoming known. A ligature or bandage
tightly applied to the limb, will have temporarily the same effect
as ringing, without so much injury to the branch.

Inducing fruitfulness by other means,

The influence of certain soils on the productiveness of fruit
trees is a subject of every day observation, but the particular
ingredients of the soil, which insure this abundant bearing, is not
so well known. Limestone soils are almost invariably produc-
tive of all sorts of fruit; and certain strong loams in this coun-
try seem to be equally well adapted to this end.

In a curious work called the “ Rejuvenescence of Plants,” etc.
by Dr. Schultz, of Berlin, the author, who has devoted consider-

TRAINING. g 35

able time to the subject, states that common salt and chloride of
lime contribute greatly to the flowering of most plants, to which,
however, they can only be applied, with safety, in small quanti-
ties. “Salts of lime,” he continues, “appear to produce so
nearly the same effect as those of potash and soda, that it is only
necessary to place lime within their reach, if there is no defici-
ency of manure in the shape of general food. Lime will in the
main promote, in an astonishing degree, the fruit and flowering
of most plants, because calcareous salts promote evaporation
and the concentration of sap.”

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

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

CHAPTER IV.

TRAINING.

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

Training fruit trees, in this country, is therefore confined to

36 TRAINING.

the colder districts north of the 43° of latitude, and to the gar-
dens of amateurs. There can, however, scarcely be a more
beautiful display of the art of the horticulturist, than a fine row
of trained trees, their branches arranged with the utmost sym-
metry and regularity, and covered, in the fruit season, with
large and richly coloured fruit.

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

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

Training conical standards. A very easy and simple mode of
training fruit trees, which has lately come into great favour with
amateurs, is the conical standard, or Quenowille, (pronounced ke-
nool) of the French. It is applied chiefly to pears, which, when
treated in this way, may be planted about eight feet apart, and
thus a great variety of sorts may be grown in a small garden.
The best example of this kind of training in this country, at
present, is in the garden of Mr. Johnson of Lynn, Mass. A
great number of the specimen trees in the London Horticultural
Society’s garden are trained in this manner; and Loudon re-
marks, that in 1840 the Royal Kitchen garden of Versailles
contained two hundred trees trained in the conical manner, with
the current year’s shoots tied down en qguenowille. “They had

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

QUENOUILLE STANDARDS.

37

attained the height of from six to twelve feet before the branches
were bent down; but the effect of this was to cover the shoots
with blossom buds, and to produce the most extraordinary crops.”

\

ALY Se

ge
44

\

}

iV
j :

yy
4A

Fig.16. Quenowiile or conical training, pro-
gressive stages.

gularly, so as not to crowd the head.
head back the leader as in 8, to
strengthen the side shoots. Next
season a fresh series of lateral shoots
will be produced, four or five of
which may be kept every year; and
the third or fourth year, the lower
branches may be bent down in mid-
summer, c, and kept in a pendulous
position for a year or two, by tying
them to stakes driven in the ground,
or to the main stem. ‘This success-
ive growth at the top, and arrange-
ment of the lmbs below, must be

continued till the requisite height— 4%

say ten feet—is attained, when all the
branches assuming their final form,
the tree will resemble Fig. 17. A
moderate pruning to produce new
wood, and the occasional tying in of
a rambling shoot, will be all that is
required. The French quenouille
training is performed with dwarf

To produce Quenouille
standards, plant a young
tree, three or four feet
high, and, after the first
summer’s growth, head
back the top, and cut-in
the side branches, as re-
presented by the dotted
lines, on a, Fig. 16. The
next season the tree will

i. shoot out three or four
44 tiers of side branches, ac-
** cording to its strength.

The lowest should be
left about eighteen inches
from the ground, and, by
pinching off superfluous
shoots, others may be
made to grow pretty re-
At the end of this season

EER Se SS

Fig. 1T. Conical or Quenouille
training, complete,

stocks, but the trees are more thrifty and durable when grafted
on their own stocks, and kept within proper bounds by root pru-
ning, after Mr, Rivers’s method, explained in a previous page.

38 TRAINING.

The two best modes of training for this country, on walls or
espaliers, are fan-training, and horizontal training. The first
is the simplest and easiest mode of training the Peach, the Apri-
cot, Nectarine, and Cherry; and the latter is best adapted to
the Pear. In training to a wall, the branches are fastened in
their places by shreds of leather and nails; and, as espaliers,
by tying them with slips of bass-matting to the rails of the trellis.
The following account of these two modes of training is so con-
cisely abridged from the practice of the best English gardens,
in the Suburban. Horticulturist, that we cannot do better than
to place it before the reader.

Fan-training in the common English manner, A maiden plant
(a tree but one year from the graft,) being planted “is to be

headed down to four buds or eyes,

placed in such a manner as to throw

out two shoots on each side, as shown

in Fig. 18. The following season the

Fig. 18. Fan-tratning, pret. *WO uppermost shoots are to be headed

stage. down to three eyes, placed in such a

manner as to throw out one leading shoot, and one shoot on each

side; the twodowermost shoots are to be headed down to two

eyes, so as to throw out one lead-

ing shoot, and one shoot on the

uppermost side as shown in Fig.

19. Wehave now five leading

shoots on each side, well placed,

to form our future tree. Each

of these shoots must be placed in

the exact position in which it is Sees

to remain; and as it is these Fig. 19. Fan-training, second stage.

shoots which are to form the future tree, none of them are to be

shortened. The tree should by no means be suffered to bear

any fruit this year. Each shoot must now be allowed to pro-

duce, besides the leading shoot at its extremity, two other shoots

on the uppermost side, one near to the bottom and one about

midway up the stem;

there must also be one

‘ shoot on the under-

most side, placed

about midway be-

Sf, ' tween the other two,

: All the other shoots

Se must be pinched off

Roc a eee in their infant state.

Fig. 20. Fan-training, third stage. The tree will then,

assume, at the end ofthethird year, the appearance shown in Fig.20.
From this time it may be allowed to bear what crop of fruit the gar-
dener thinks it able to carry; in determining which, he ought

FAN-TRAINING. 39

never to overrate the vigour of the tree. All of these shoots
except the leading ones, must at the proper season be shortened,
but to what length must be left entirely to the judgment of the
gardener, it of course depending upon the vigour of the tree.
In shortening the shoot, care should be taken to cut back to a
wood bud that will produce a shoot for the following year. Cut
close to the bud, so that the wound may heal the following sea-
son. The following year each shoot at the extremities of the
leading branches should produce, besides the leading shoot, one
on the upper and two on the under part, more or less, according
to the vigour of the tree ; whilst each of the secondary branches
should produce besides the leading shoot, one other placed near
to the bottom; for the grand art of pruning, in all systems to
which this class of trees is subjected, consists in preserving a
sufficient quantity of young wood at the bottom of the tree ; and
on no account must the gardener cut away clean any shoots so
placed, without well considering if they will be wanted, not only
for the present but for the future good appearance of the tree.
The quantity of T wood annually laid in must depend upon

SNR

AX Vi (VY 1)
y=

Gs AN NI Wi We
| Ni “WV ae if
SZ Ze

' ay ey Yor
ms AR t WZ os

= “EN BE Re YZ kg —— a
| ! 2 ig ~
22 5 |Get =I | She's. — = ——— —— Sa
Tc ae ee ie meee:

; ” Fig. 21. Fant ircbiing complete,

the vigour of the tree. It would be ridiculous to lay the same
quantity into a weakly tree as into a tree in full vigour. The
gardener here must use his.own judgment. But if any of the
leading shoots manifest a disposition to outstrip the others, a
portion of young shoots must be laid in, and a greater quantity
of fruit suffered to ripen on the over-vigorous branch. At the
same time a smaller quantity of fruit than usual must be left
to ripen on the weaker branch. ‘This will tend to restore the
equilibrium better than any other method. Fig. 21, presents us
with the figure of a tree in a more advanced state well balanced,
and well calculated for an equal distribution of the sap all over
its surface. [We have varied this figure by representing it train-
ed on a trellis, instead of a wall.] Whenever any of the lower
shoots have advanced so far as to incommode the others, they

40 TRAINING.

should be cut back to a yearling shoot; this will give them
room, and keep the lower part of the tree in order, In nailing
to a wall, care must be taken not to bruise any part of the
shoot; the wounds made by the knife heal quickly, but a bruise
often proves incurable. Never let a nail gall any part of the
tree; it will endanger the life of the branch. In nailing-in the
young shoots, dispose them as straight and regular as possible ;
it will look workman-like. Whatever system of training is
pursued, the leading branches should be laid-in in the exact
position they are to remain; for wherever a large branch is
brought down to fill the lower part of the wall, the free ascent
of the sap is obstructed by the extension of the upper, and con-
traction of the lower parts of the branch. It is thus robbed of
part of its former vigour, while it seldom fails to throw out, imme-
diately behind the parts most bent, one or more vigorous shoots.”
Horizontal training consists in preserving an upright leader,
with lateral shoots trained at regular intervals. These intervals
may be from a foot to eighteen inches for pears and apples, and
about nine inches for cherries and plums. “A maiden plant
with three shoots having been procured, the
two side shoots are laid in horizontally, and
the centre one upright, as in Fig. 22; all the
buds being rubbed off the latter but three,
viz., one next the top for a vertical leader,
and one on each side near the top, for hori- _~
zoutal branches. In the course of the first tae ig
summer after planting, the shoots may be allowed to grow with-
out being stopped. In the autumn of the first year the two lat-
erals produced are nailed or tied in,
and also the shoots produced from
the extremities of the lower laterals ;
the centre shoot being headed down
as before, as shown in Fig. 23. But
biter er. in the second summer, when the
Fiz, 23, Horizontal training, se- Main shoot has attained the length of
cond stage, ten or twelve inches, it may be stop-
ped; which if the
plant is in proper
vigour, will cause it
to throw out two ho-
rizontal branches,
in addition to those
which were thrown
out from those of
the preceding year.
The tree will now
be in its second

summer, and will Fig. 24. Horizontal training, third stage,

HORIZONTAL TRAINING. 41

have four horizontal branches on each side of the upright stem
as in Fig. 243; and by persevering in this system four horizontal
branches will be produced in each year till the tree reaches the
top of the wall (or espalier,) when the upright stem must termi-
nate in two horizontal branches. In the following autumn the

Fig. 25. Horiz tal training, fourth year.
tree will have the appearance of Fig. 25.” Suburban Horticul
turist, pp. 363: 372.
Training fruit trees is nowhere in the United States practised
to much extent except in the neighbourhood of Boston ; and
some of the best specimens of the foregoing methods in that
neighbourhood are in the gardens of J. P. Cushing, Esq., Col.
Perkins, and §. G. Perkins, Esq.

CHAPTER V.

TRANSPLANTING.

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

The season best adapted for transplanting fruit trees is a mat-
ter open to much difference of opinion among horticulturists ; a
difference founded mainly on experience, but without taking
into account variation of climate and soils, two very important
circumstances in all operations of this kind.

All physiologists, however, agree that the best season for
transplanting deciduous trees is in autumn, directly after the

42 TRANSPLANTING.

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

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

Early in autumn, and in spring before the buds expand, may
as a general rule be considered the best seasons for transplant-
ing. It is true that there are instances of excellent success in
planting at all seasons, except midsummer; and there are many
who, from having been once or twice successful in transplanting
when trees were nearly in leaf, avow that to be the best season ;
not taking into account, that their success was probably entirely
owing to a fortunately damp state of the atmosphere at the time,
and abundant rains after the experiment was performed. In the
middle states, we are frequently liable to a dry period in early
summer, directly following the season of removal, and if trans-
planting is deferred to a late period in spring, many of the trees
will perish from drought, before their roots become established
in the soil. Spring planting should, therefore, always be per-
formed as soon as possible, that the roots may have the great
benefit of the early and abundant rains of that season, and get
well started before the heat of summer commences. For the
neighbourhood of New-York, therefore, the best periods are, from
the fall of the leaf, to the middle of November, in autumn, and
from the close of winter, to the middle of April, in the spring ;
though commonly, the seasons of removal are frequently extended
a month beyond these limits.

Taking up the trees is an important part of the operation. A
transplanter should never forget that it is by the delicate and
tender points or extremities of the root that trees take up their

PREPARING THE SOIL. 43

food; and that the chance of complete success is lessened, by
every one of these points that is bruised or destroyed. If we
could remove trees with every fibre entire, as we do a plant in
a pot, they would scarcely show any sign of their change of posi-
tion. In most cases, especially in that of trees taken from
nurseries, this’ is, by the operation of removal, nearly impos-
sible. But although we may not hope to get every root entire,
we may, with proper care, preserve by far the larger portion of
them, and more particularly the small and delicate fibres. After
being taken up, they should be planted directly ; or, if this can-
not be done, they should be kept from drying by a covering of
mats, and when sent toa distance by being packed in damp moss.*

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

In truth, in this country, where the sun and climate are so
favorable, where pruning and training are comparatively so
little necessary, the great requisite to success in the ordinary
culture of fruit trees is the proper preparation of the soil before
a tree is planted. Whether a transplanted tree shall struggle
several years to recover, or grow moderately after a short time,
or at once start into a very luxuriant and vigorous growth, de-
pends entirely upon the amount of care and labour the planter is
willing to bestow on the soil for his trees. "We have seen seve-
ral instances where, side by side, one man planted his trees in
large spaces of deeply moved and rich soil, and another in

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

44 TRANSPLANTING.

small holes in the ec mmon mode, which uniformly showed the trees
of the first, larger after five years, than those of the last after twelve.

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

The whole art of transplanting, after this, consists in placing
the roots as they were before, or in the most favourable position
for growth. Begin by filling the hole with prepared soil,
within as many inches of the top as will allow the tree to stand
exactly as deep as it previously stood. With the spade, shape
the soil for the roots in the form of a little hillock on which to
place the roots—and not, as is commonly done, in the form of a
hollow; the roots will then extend in their natural position, not
being forced to turn up at the ends. Next examine the roots,
and cut off all wounded parts, paring the wound smooth. Hold
the tree upright on its little mound im the hole of prepared soil ;
extend the roots, and cover them carefully with the remaining pul-
verized soil. As much of the success of transplanting depends
on bringing the soil in contact with every fibre, so as to leave
no hollows to cause the decay of the roots, not only must this be
secured by patiently filling-in all cavities among the roots, but
when the trees are not quite small, it is customary to pour in a
pail of water when the roots are nearly all covered with soil.
This carries the liquid mould to every hidden part. After the
water has settled away, fill up the hole, pressing the earth gently
about the tree with the foot, but avoiding the common practice
of shaking it up and down by the stem. In windy situations it
will be necessary to place a stake by the side of each tree to
hold it upright, until it shall have taken firm root in the soil, but
it is not needful in ordinary cases.

MUL SHING AND MANURING. 45

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

Mulching is an excellent practice with transplanted trees, and
more especially for those which are removed late in the spring.
Mulehing is nothing more than covering the ground about the
stems with coarse straw, or litter from the barn-yard, which by
preventing evaporation keeps the soil from becoming dry, and
maintains it in that moist and equable condition of temperature
most favourable tc the growth of young roots. Very many trees,
in a dry season, fail at midsummer, after having made a fine
start, from the parched and variable condition of the earth about
the roots. Watering frequently fails to save such trees, but
mulching when they are planted will entirely obviate the neces-
sity of watering in dry seasons, and promote growth under any
circumstances. Indeed watering upon the surface, as com-
monly performed, is a most injurious practice, as the roots,
stimulated at one period of the day by water, are only rendered
more susceptible to the action of the hot sun at another, and the
surface of the ground becomes so hard, by repeated watering,
that the beneficial access of the air is almost cut off. If trees
are well watered in the holes, while transplanting’is going on,
they will rarely need it again, and we may say never, if they
are well mulched directly after planting.

The best manure to be used in preparing the soil for trans-
planting trees is a compost formed of two thirds muck or black
peat earth, reduced by fermenting it several months in a heap
with one-third fresh barn-yard manure. Almost every farm
will supply this, and it is more permanent in its effects, and
less drying in its nature, than the common manure of the stable.
An admirable manure recently applied with great success, is
charcoal—the small broken bits and refuse of the charcoal
pits—mixed intimately with the soil. Air-slaked lime is an
excellent manure for fruit trees in soils that are not naturally
calcareous. Two or three handfuls may be mixed with the soil
when preparing each space for planting, and a top dressing may
be applied with advantage occasionally afterwards, to increase
their productiveness. But wherever large orchards or fruit
gardens are to be planted, the muck compost heap should be
made ready beforehand, as it is the cheapest, most valuable, and
durable of all manures for fruit trees.

46 TRANSPLANTING,

Pruning the heads of transplanted trees, at the season of re-
moval, we think generally an injurious practice. It is certainly
needless and hurtful in the case of small trees, or those of such
a size as w'll allow the roots to be taken up nearly entire ; for,
as the action of the branches and the roots is precisely recipro-
cal, and as new roots are rapidly formed just in proportion to.
the healthy action of the leaves, it follows that by needlessly
cutting off branches we lessen the vital action of the whole tree.
At the same time, where trees are transplanted of so large a size
that some of the roots are lost in removing them, it is necessary
to cut back or shorten a few of the branches—as many as will
restore the balance of the system—otherwise the perspiration
of the leaves may be so great, as to exhaust the supply of sap
faster than the roots can collect it. <A little judgment only is
necessary, to see at a glance, how much of the top must be
pruned away before planting the tree, to equalize the loss be-
tween the branches and the roots.

When it is necessary to transplant fruit trees of large size,
the best practice is to prepare them previously by digging a
trench round the whole mass of roots, undermining them, and cut-
ting off all roots projecting beyond this line. The trench should
be dug at such a distance from the tree as will include all the
large and sufficient ball of roots, and it should be done in the
spring, or before midsummer, when it is desirable to remove the
tree the next year. After all the roots that extend to this circular
trench are cut off, the earth is replaced, and by the season follow-
ing an abundance of small fibres is sent out by the amputated
roots, which, when the whole is now removed, will insure the suc-
cess and speedy growth of the tree. This is more completely the
case when the tree is prepared two years before transplanting.
A variation of this mode, which has been found quite as success-
ful and less laborious, consists in leaving the trench open, and
covering it with boards only, or boards with a top layer of turf.
The tree then is somewhat checked in its growth, it throws out
an abundance of small fibres into the ball of earth containing
the roots, and is the next season transplanted with great ease
and safety.

The proper size for transplanting varies somewhat with the
sort of tree, and the kind of culture intended. It is, however,
a maxim equally well settled, both among theorists and the best
practical men, that health, immediate vigour, and duration, are
all greatly promoted by transplanting fruit trees of small size—
from three to six or seven feet. We are fully aware with what
impatience the beginner, or a person who knows little of the cul-
ture of trees, looks upon trees of this size—one who is eager to
plant an orchard, and stock a garden with large trees, thinkm
to gather a crop the next year. The latter may indeed be done,
but the transplanting so affects the tree, that its first scanty crop

LAYING-IN. 47

is followed by a long season of rest and feeble growth, while
the plantation of young trees is making wood rapidly, and soon
comes into a healthy and Jong-continued state of productive-
ness—often long indeed before the large trees have fairly arrived
at that condition. The small tree, transplanted with its system
of roots and branches entire, suffers little or no check ; the older
and larger tree, losing part of its roots, requires several years
to resume its former vigour. The constitution of the small tree
is healthy and unimpaired ; that of the large is frequently much
enfeebled. A stout and vigorous habit—what the nurserymen
call a good stocky plant—is the true criterion of merit in select-
ing fruit trees for transplanting. |

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

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

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

In planting an orchard, always avoid placing the trees in the
same spot, or near where an old tree stood before. Experience
has taught us that the growth of a young tree, in such a posi-
tion, is weak and feeble; the nourishment suitable to that kind

48 SOIL AND ASPECT.

of tree having already been exhausted by a previous growth,
and the soil being half filled with old and decayed roots which
are detrimental to the health of the young tree.

CHAPTER VI.

THE POSITION OF FRUIT TREES. SOIL AND ASPECT.

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

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

The soil most inviting to the eye 1s a Light sandy loam, and,
as it is also a very common soil, more than half the fruit gardens
in the country are composed of this mould. The easy manner
in which it is worked, owing to its loose and very friable nature,
and the rapidity with which, from its warmth, crops of all kinds
come into bearing, cause it to be looked upon with almost uni-
versal favour. Notwithstanding this, a pretty careful observa-
tion, for several years, has convinced us that a light sandy soil
is, on the whole, the worst soil for fruit trees. Under the bright
skies of July and August, a fruit tree requires a soil which will
retain and afford a moderate and continued supply of moisture,
and here the sandy soil fails. In consequence of this the vigour
of the tree is checked, and it becomes feeble in its growth, aud
is comparatively short-lived, or unproductive. As a tree in a
feeble state is always most liable to the attacks of insects, those
on a sandy soil are the first to fall a prey to numerous maladies.*
The open loose texture of a sandy soil, joined to its warmth,
affords an easy passage, and an excellent habitation for all in-
sects that pass part of their lives in the ground, preparatory to

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

SANDY AND STRONG LOAMS. 49

rising out of it to attack the fruit, foliage, or branches of the
tree.

Such are some of the disadvantages of a light sandy soil;
and, in thoroughly examining many of the fruit gardens of
the ‘middle states the last few seasons, we could not fail to be
struck with the fact that in nine cases out of ten, where a variety
of fruit was unusually liable to disease, to blight, or to the attacks
“of certain fruit-destroying insects, as the curculio, the trees
themselves were on sandy soils; while on the other hand, and
frequently in the same neighbourhood, the same sorts were grow-
ing luxuriantly and bearing abundant crops, where the soil was a
rather strong loam.* For a few years, the growth and produc-
tiveness of the trees upon sandy soil, is all that can be desired ;
but the trees are shorter lived and sooner fall into decay
than where the soil is stronger. If there is any exception to
this rule, it is only in the case of the Peach, and judging from
the superiour flavour of this fruit on stronger soils, we are
inclined to doubt the value of the exception even here.

Gravelly loams are frequently much better adapted for or-
chards than sandy, especially where the loam is of a strong
quality, and the gravel is not in excess; and the hardier fruits
usually do well on this kind of soil.

Strong loams, by which we mean a loam with only just a
sufficient portion of sand to make it easily worked, are on the
whole by far the best for fruit gardens in this country. A strong
loam is usually a deep soil, and affords during the whole heat of
summer, a proper supply of moisture and nourishment to the
roots of trees. Fruit trees do not come into a bearing state so
soon in a strong as in a sandy loam, because the growth of
wood is more vigorous, and fruit buds are not so soon formed ;
but they bear larger crops, are much less liable to many diseases,
and their longevity is much greater. The largest and most
productive orchards of the apple and pear in this country are
upon soils of this kind.

Clayey loams are, when well drained, and when the clay is
not in excess, good fruit soils—they are usually strong and deep
soils though rather heavy and difficult to work. Trees that will
flourish on these soils, such as the Apple, Pear, Cherry, Plum,
and Apricot, usually are very free from disease, or insects, and
bear large crops. In a moist climate, like that of England,
fruit trees on a clayey loam would die of canker, brought on by
the excessive quantity of water contained in the soil, but such is

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

' 3

50 SOIL AND ASPECT.

not the case under the high and warm temperature of our sum-
mers. The finest, largest, and most productive Plums and Pears
within our knowledge, grow in sites on the North river, when
the soil is a stiff clayey loam, almost approaching a clay.
Those fruits that on light sandy soils are almost worthless from
their liability to disease, and the attacks of insects, are here
surprisingly luxuriant and fruitful.

It is, however, well to remark, that some varieties of fruit,
perhaps from the circumstances of their origin, succeed better
on sandy soils than any other; thus the Newtown pippin will
only arrive at perfection in a strong loam, while the Yellow Bell-
flower is finer when grown on a sandy soil. But there are ex-
ceptions to all rules, and what we have already stated, as to the
relative quality of soils, will apply pretty generally to the whole
of this country south of the Mohawk river; and it may be added
that calcareous soils, of whatever texture, are better than soils
of the same quality where no limestone is present.

Trenching is the most complete method of improving a soil
too sandy, when the subsoil below is of a loamy or clayey na-
ture. Deep subsoil ploughing, by bringing up a sufficient quan-
tity of the stratum below, will answer the same purpose. When
the subsoil of a sandy soil is sand or gravel, the surface can only
be improved by top dressings, or the application of manures.
Top-dressing with clay is the most simple means of changing the
nature of such a soil, and it is surprising how moderate a quan-
tity of clay will give a closer texture to light sandy soils. In
manuring such soils, we may greatly improve their nature as
well as condition, by using composts of peat or bog earth, swamp
muck, or river mud, instead of common barn-yard or stable
manure. The former are not only more permanent‘and better
as manures for fruit trees, but they gradually consolidate and
improve the whole texture of the soil.

Indeed no fruit garden, where the soil is not naturally deep
and rich, is in perfect condition for planting trees, unless the
soil has been well trenched two spades in depth. This creates
a matrix for the roots, so deep and permanent, that they retain
their vigour and luxuriance through the droughts of summer,
and continue for a long time in a state of health and produc-
tiveness.

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

INSECTS. 51

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

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

CHAPTER VII.
GENERAL REMARKS ON INSECTS.

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

In the first place, we cannot too strongly impress upon the at-
‘tention of the fruit grower the importance of watching carefully,
and making an early attack, upon every species of insect. It
is only necessary to look for a moment at the astonishing rapid-

52 INSECTS.

ity with which many kinds of insects increase, if allowed to
get well established in a garden, to become fully aware of this.
The common caterpillars are the young of moths or butterflies,
and that careful observer of the habits of insects, Dr. Harris,
says as each female lays from two to five hundred eggs, a thou-
sand moths or butterflies will, on the average, produce three
hundred thousand caterpillars; if one half this number, when
arrived. at maturity, are females, they will give forty-five millions
of caterpillars in the second, and six thousand seven hundred
and fifty millions in the third generation.* To take another
example the aphides, or plant lice, which are frequently seen in
great numbers on the tender shoots of fruit trees have an almost
incredibly prolific power of increase,—the investigations of
Réaumur having shown that one individual, in five generations,
may become the progenitor of nearly six thousand millions of
descendants. With. such surprising powers of propagation,
were it not for the havoc caused among insects by various species
preying upon each other, by birds, and other animals, and espe-
cially by unfavourable seasons, vegetation would soon be entirely
destroyed by them. As it is, the orchards and gardens of care-
less and slovenly cultivators are often overrun by them, and
many of the finest crops suffer great injury, or total loss, from the
want of a little timely care.

In all well managed plantations of fruit, at the first appear-
ance of any injurious insect, it will be immediately seized upon
and destroyed. A few moments in the first stage of insect life—
at the first birth of the new colony—will do more to rid us for
the season, of that species, than whole days of toil after the mat-
ter has been so long neglected that the enemy has become well
established. We know how reluctant all, but the experienced
* grower, are to set about eradicating what at first seems a thing
of such trifling consequence. But such persons should consider
that whether it is done at first, or a fortnight after, is frequently
the difference between ten and ten thousand. A very little time,
regularly devoted to the extirpation of noxious insects, will keep
a large place quite free from them. We know a very large
garden, filled with trees, and always remarkably free from insect
ravages, which, while those even in its vicinity suffer greatly, is
thus preserved, by half an hour’s examination of the whole pre-
mises two days in the week during the growing season. This
is made early in the morning, the best time for the purpose, as
the insects are quiet while the dew is yet upon the leaves, and
whole races, yet only partially developed, may be swept off ina
single moment. In default of other more rapid expedients, the
old mode of hand-picking, and crushing or burning, is the safest
and surest that can be adopted.

* For much valuable information on the habits of insects injurious to

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

INSECTS IN THE SOIL. 53

For practical purposes, the numerous insects infesting fruit
trees may be divided into four classes; Ist, those which for a
time harbour in the ground and may be attacked in the soil; 2d,
winged and other species, which may be attacked among the
branches; 3d, aphides, or plant lice which infest the young
shoots; 4th, moths, and all night-flying insects. :

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

Salt, being a powerful agent, must be applied for this purpose
with caution and judgment. In small quantities it promotes
the verdure and luxuriance of fruit trees, while if applied very
frequently, or too plentifully, it will certainly cause the
death of any tree. Two or three years top-dressing in moderate
quantity will usually be found sufficient to drive away these in-
sects, and then the application need only be repeated once in two
or three seasons. Any coarse, refuse salt will answer the pur-
pose; and packing salt is preferable to that of finer quality, as it
dissolves slowly by the action of the atmosphere.

In the winged state, most small insects may either be driven
away by powerful odours, or killed by strong decoctions of to-
bacco, or a wash of diluted whale-oil or other strong soap. At-
tention has but recently been called to the repugnance of all in-
sects to strong odours, and there is but little doubt that before
a long time, it will lead to the discovery of the means of pre-
venting the attacks of most insects by means of strong smelling
liquids or odorous substances. The moths that attack furs, as
every one knows, are driven away by pepper-corns or tobacco,
and should future experiments prove that at certain seasons,
when our trees are most likely to be attacked by insects, we may
expel them by hanging bottles or rags filled with strong smelling
liquids in our trees, it will certainly be a very simple and easy
way of ridding ourselves of them. The brown scale, a trouble-

54 INSECTS.

some enemy of the orange tree, it is stated in the Gardener's
Chronicle, has been destroyed by hanging plants of the common
chamomile among its branches. The odour of the coal tar of
gas works is exceedingly offensive to some insects injurious
to fruits, and it has been found to drive away the wire worm,
and other grubs that attack the roots of plants. The vapour of
oil of turpentine is fatal to wasps, and that of tobacco smoke to
the green fly. Little as yet is certainly known respecting the
exact power of the various smells in deterring insects from at-
tacking trees. What we do know, however, gives us reason to
believe that much may be hoped from experiments made with a
variety of powerful smelling substances.

Tobacco water, and diluted whale oil soap, are the two most
efficient remedies for all the small insects which feed upon the
young shoots and leaves of plants. Tobacco water is made by
boiling tobacco leaves, or the refuse stems and stalks of the to-
bacco shops. <A large pot is crowded full of them, and then
filled up with water, which is boiled till a strong decoction is
made. ‘This is applied to the young shoots and leaves with a
syringe, or, when the trees are growing in nursery rows, with a
common white-wash brush; dipping the latter in the liquid and
shaking it sharply over the extremities or the infested part of each
tree. This, or the whale oil soap-suds, or a mixture of both, will:
kill every species of plant lice, and nearly all other small insects
to which young trees are subject.

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

Moths and other insects which fly at night ave destroyed in
large numbers by the following mode, first discovered by Victor
Adouin, of France. A flat saucer or vessel is set on the ground
in which is placed a light, partially covered with a common bell
glass besmeared with oil. All the small moths are directly at-
tracted by the light, fly towards it, and, im their attempts to get
at the light, are either caught by the glutinous sides of the bell
glass, or fall into the basin of oil beneath, and in either case
soon perisa. M. Adouin applied this to the destruction of the
pyralis, a moth that is very troublesome in the French vine-
yards; with two hundred of these lights in a vineyard of four

INSECTS. 55

acres, and in a single night, 30,000 moths were killed and found
dead on or about the vessels. By continuing his process through
the season, it was estimated that he had destroyed female moths
sufficient to have produced a progeny of over a million of cater-
pillars. In our orchards, myriads of insects may be destroyed
by lighting small bonfires of shavings, or any refuse brush; and
in districts where the apples are much worm-eaten, if repeated
two or three nights at the proper season, this is a very efficient
and cheap mode of getting rid of the moth which causes so much
mischief. Dr. Harris, knowing how important it is to destroy
the caterpillar in the moth state, has recommended flambeaux,
made of tow wound round a stake and dipped in tar, to be
stuck in the fruit garden at night and lighted. ,Thousands of
moths will find a speedy death, even in the short time which
these flambeaux are burning. The melon-bug may be extirpated
by myriads, in the same way,

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

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

The most serviceable birds are the common sparrows, the
wren, the red-breast, and, in short, most of the birds of this class.
All these birds should be encouraged to build nests and inhabit
the fruit garden, and this may most effectually be done by not
allowing a gun to be fired within its boundaries, The introduc-
tion of hedges or live fences, greatly promotes the domestication
of birds, as they afford an admirable shelter for their nests. Our
own gardens are usually much more free from insects than those
a mile or two distant, and we attribute this in part to our practice

56 THE APPLE.

of encouraging birds, and to the thorn and arbor vite hedges
growing here, and which are greatly resorted to by those of the
feathered tribe which are the greatest enemies of the insect race.

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

CHAPTER VIII.
THE APPLE.

Pyrus Malus, L. Rosacec, of botanists.
Pommier, of the French; Apfelbawm, German; Apfel, Dutch; Melo pomo,
Italian; and Manzana, Spanish.

Tux Apple is the world-renowned fruit of temperate climates.
From the most remote periods it has been the subject of praise
among writers and poets, and the old mythologies all endow its
fruit with wonderful virtues. The allegorical tree of know-
ledge bore apples, and the celebrated golden fruit of the or-
chards of Hesperus, guarded by the sleepless dragon which it
was one of the triumphs of Hercules to slay, were also apples,
according to the old legends. Among the heathen gods Of the
north, there were apples fabled to possess the power of confer-
ring immortality, which were carefully watched over by the
goddess Iduna, and kept for the especial dessert of the gods who
felt themselves growing old! As the mistletoe grew chiefly on
the apple and the oak, the former tree was looked upon with
great respect and reverence by the ancient Druids of Britain,
and even to this day, in some parts of England, the antique cus-
tom of saluting the apple trees in the orchards, in the hope of
obtaining a good crop the next year, still lingers among the
farmers of portions of Devonshire and Herefordshire. This
old ceremony consists of saluting the tree with a portion of the
contents of a wassail bowl of cider, with a toast in it, by pouring
a little of the cider about the roots, and even hanging a bit of the
toast on the branches of the most barren, the farmer and his
men dancing in a circle round the tree, and singing rude songs
like the following:

“ Here's to thee, old apple tree,
Whence thou mayst bud, and whence thou mayst blow ;
And whence thou mayst bear apples enow,
Hats full! caps full—

Bushels and sacksfull!
Huzza!”

ITS USES. on

The species of crab from which all our sorts of Apples have
originated, is wild in most parts of Europe. There are indeed
two or three kinds of wild crab belonging to this country ; as the
Pyrus coronaria, or sweet scented crab, with fruit about an inch
in diameter, grows in many parts of the United States; and the
wild crab of Oregon, P. rivularis, bearing a reddish yellow fruit
about the size of a cherry, which the Chenook Indians use as an
article of food ; yet none of our cultivated varieties of apple have
been raised from these native crabs, but from seeds of the species
brought here by the colonists from Europe.

The Apple tree is, however, most perfectly naturalized in
America, and in the northern and middle portions of the United
States succeeds as well, or, as we believe, better than in any part
of the world. The most celebrated apples of Germany and the
north of Europe, are-not superiour to many of the varieties ori-
ginated here, and the American or Newtown Pippin is now
pretty generally admitted to be the finest apple in the world.
No better proof of the perfect adaptation of our soil and climate
to this tree can be desired, than the seemingly spontaneous pro-
duction of such varicties as this, the Baldwin, the Spitzenburg,
or the Swaar—all fruits of delicious flavour and great beauty
of appearance.

The Apple is usually a very hardy and rather slow growing
fruit tree, with a low spreading, rather irregular head, and bears
an abundance of white blossoms tinged with red. In a wild
state it is very long-lived, but the finest garden sorts usually live
about fifty or eighty years; though by proper care, they may be
kept healthy and productive much longer. Although the apple
generally forms a tree of medium growth, there are many speci-
mens in this country of enormous size. Among others we re-
collect two in the grounds of Mr. Hall, of Rayanham, Rhode
Island, which, ten years ago, were 130 years old; the trunk of
one of these trees then measured, at one foot from the ground, thir-
teen feet two inches, and the other twelve feet two inches. The
trees bore that season about thirty or forty bushels, but in the year
1780 they together bore one hundred and one bushels of apples.
In Duxbury, Plymouth county, Mass., is a tree which in its
girth measures twelve feet five inches, and which has yielded in
a single season 1214 bushels.

Uses or THE APPLE. No fruit is more universally liked or
generally used than the apple. It is exceedingly wholesome,
and, medicinally, is considered cooling, and laxative, and use-
ful in all inflammatory diseases. The finest sorts are much
esteemed for the dessert, and the little care required in its culture,
renders it the most abundant of all fruits in temperate climates.
As the earliest sorts ripen about the last of June, and the latest
can be preserved until that season, it may be considered as a

fruit in perfection the whole year. Besides its merits for the
e*

58 THE APPLE.

dessert, the value of the apple is still greater for the kitchen,
and in sauces, pies, tarts, preserves, and jellies, and roasted and
boiled, this fruit is the constant and invaluable resource of the
kitchen. Apple butter, made by stewing pared and sliced sweet
apples in new cider until the whole is soft and pulpy, is a com-
mon and excellent article of food in many farmers’ families, and
is frequently made by the barrel, in Connecticut. In France,
nearly the same preparation is formed by simmering apples in
new wine, until the whole becomes a sort of marmalade, which
is called Razsiné. The juice of the apple unfermented, is, in
some parts of the country, boiled down till it becomes molasses.
When fermented it forms czder, and if this is carefully made
from the best cider apples, it is nearly equal to wine; in fact
many hundreds of barrels, of the cider of New-Jersey, have
been manufactured in a single year, into an imitation Cham-
pagne, which is scarcely distinguished by many from that made
from the grape.

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

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

The quality of an apple is always judged of by the use to
which it is to be applied. A table or dessert apple of the finest
quality should be of medium size, regular form and fine colour ;
and the flesh should be fine-grained, crisp, or tender, and of a
sprightly or rich flavour, and aroma. Very large sized, or coarse
apples are only admired by persons who have little knowledge
of the true criterion of excellence. Apples for kitchen use
should have the property of cooking evenly into a tender pulpy
consistence, and are generally acid in flavour; and, although
there are many good cooking apples unfit for the table, many
sorts, as the Fall Pippin and the Greening, are excellent for
both purposes. ‘To this we may add that for the common apple-
sauce made by farmers a high flavoured sweet apple, which boils
somewhat firm, is preferred, as this is generally made with ¢ider.
The very common use made of this cheap preserve at the north
and west, and the recent practice of fattening hogs, horses, and
other animals upon sweet apples, accounts for the much greater
number of varieties of sweet apples held in esteem here than in
any other country. In fact, so excellent has the saccharine mat-
ter of the apple been found for this purpose, that whole orchards

ITS USES. 59

of sweet apples are frequently planted here for the purposes of fat-
tening swine and cattle, which are allowed to run at large in them.

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

Propagation. The apple for propagation is usually raised
from seeds obtained from the pomace of the cider mills, and a
preference is always given to that from thrifty young orchards,
These are sown in autumn, in broad drills, in good mellow soil,
and they remain in the seed buds, attention being paid to keep-
ing the soil loose and free from weeds, from one to three years,
according to the richness of the soil. When the seedlings are
a little more than a fourth of an inch in diameter, they should
be taken up in the spring or autumn, their tap roots shortened,
and then planted in nursery rows, one foot apart and three to
four feet between the rows. If the plants are thrifty, and the soil
good, they may be budded the following autumn, within three
or four inches of the ground, and this is the most speedy mode of
obtaining strong, straight, thrifty plants. Grafting is generally
performed when the stocks are about half an inch thick; and
_ for several modes of performing it on the apple, see the remarks
on grafting in a previous page. When young trees are feeble
in the nursery, it is usual to head them back two thirds the length
of the graft, when they are three or four feet high, to make them
throw up a strong vigorous shoot.

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

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

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

* Blowing sands, says Mr. Coxe, when bottomed on a dry substratum, and

60 THE APPLE.

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

We may here remark that almost every district of the country
has one or more varieties which, having had its origin there,
seems also peculiarly adapted to the soil and climate of that
cality. Thus the Newtown pippin, and the Spitzenburgh are
the great apples of New-York; the Baldwin, and the Roxbury
Kussett, of Massachusetts; the Bellflower and the Rambo, of
Vennsylvania and New-Jersey; and the Peck’s Pleasant and the
Seek-no-further, of Connecticut; and though these apples are
cultivated with greater or less success in other parts of the
country, yet nowhere is their flavour and productiveness so
perfect as in the best soils of their native districts—excepting in
such other districts where a soil containing the same elements and
a corresponding climate are also to be found.

PLANTING AND CULTIVATION OF ORCHARDS. With the excep-
tion of a few early and very choice sorts in the fruit garden, the
orchard is the place for this tree, and indeed, when we consider
ithe great value and usefulness of apples to the farmer, it is easy
10 see that no farm is complete without a large and well selected
«pple orchard.

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

Before transplanting, the ground should be well prepared for
the trees, as we have insisted in a previous page, and vigo-
rous healthy young trees should be selected from the nurseries.
As there is a great difference in the natural growth, shape, and
size of the various sorts of apple trees, those of the same kinds
should be planted in the rows together, or near each other; this

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

ORCHARD CULTURE. 61

will not only facilitate culture and gathering the fruit, but will
add to the neatness and orderly appearance of the orchard.

It is an indispensable requisite, in all young orchards, to keep
the ground mellow and loose by cultivation ; at least for the first
few years, until the trees are well established. Indeed, of two
adjoining orchards, one planted and kept in grass, and the other
ploughed for the first five years, there will be an incredible dif-
ference in favour of the latter. Not only will these trees show
rich dark luxuriant foliage, and clean smooth stems, while those
neglected will have a starved and sickly look, but the size of the
trees in the cultivated orchard will be treble that of the others at
the end of this time, and a tree in one will be ready to bear an
abundant crop, before the other has commenced yielding a peck
of good fruit. Fallow crops are the best for orchards—potatoes,
beets, carrots, bush beans, and the like; but whatever crops may
be grown it should constantly be borne in mind that the roots
of the tree require the sole occupancy of the ground so far as
they extend and therefore that an area of more than the diameter
of the head of the tree should be kept clean of crops, weeds, and

ass.

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

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

62 THE APPLE.

first show good crops, allowing it to remain only in the alter-
nate seasous which we wish to make the bearing year.*

Prunine. The apple in orchards requires very little pruning
if the trees, while the orchard is young, are carefully in- ,
spected every year, a little before midsummer, and all crossing
branches taken out while they are small. When the heads are
once properly adjusted and well balanced, the less the pruning
saw and knife are used the better, and the cutting out of dead
limbs, and removal of such as may interfere with others, or too
greatly crowd up the head of the tree, is all that an orchard will
usually require. But wherever a limb is pruned away, the sur-
face of the wound should be neatly smoothed, and if it exceeds
an inch in diameter, it should be covered with the liquid shellac
previously noticed, or brushed over with common white lead,
taking care with the latter, not to paint the bark also.

Insects. There are three or four insects that in some parts
of the country, are very destructive or injurious to this tree; a
knowledge of the habits of which, is therefore very important to

* One of the finest orchards in America is that of Pelham farm, at
Esopus, on the Hudson. It is no less remarkable for the beauty and high
flavour of its fruit, than the constant productiveness of trees. The pro-
prietor, R. L. Pell, Esq., has kindly furnished us with some notes of his ex-
periments on fruit trees, and we subjoin the following highly interesting
one on the Apple.

“For several years past I have been experimenting on the apple, having
an orchard of 2,000 bearing Newtown Pippin trees. I found it very un-
profitable to wait for what is termed the ‘bearing year,’ and it has been
my aim to assist nature, so as to enable the trees to bear every year. I
have noticed that from the excessive productiveness of this tree, it requires
the intermediate year to recover itself—to extract from the earth and the
atmosphere the materials to enable it to produce again. This it is not able
to do, unassisted by art, while it is loaded with fruit, and the intervening
year is lost; if, however, the tree is supplied with proper food it will bear
every year; at least such has been the result of my experiments. Three
years ago, in April, I scraped all the rough bark from the stems of several
thousand trees in my orchards, and washed all the trunks and limbs within
reach with soft soap ;.trimmed out all the branches that crossed each other,
early in June, and painted the wounded part with white lead, to exclude
moisture and prevent decay. I then, in the latter part of the same month,
slit the back by running a sharp pointed knife from the ground to the first
set of limbs, which prevents the tree from becoming bark bound, and gives
the young wood an opportunity of expanding. In July I placed one peck
of oyster shell lime under each tree, and left it piled about the trunk until
November, during which time the drought was excessive. In November
the lime was dug in thoroughly. The following year I collected from these
trees 1700 barrels of fruit, part of which was sold in New-York for four,
and others in London for nine dollars per barrel. The cider made from the
refuse, delivered at the mill two days after its manufacture, I sold for three
dollars and three quarters per barrel of 32 gallons, exclusive of the barrel.
In October I manured these trees with stable manure in which the ammo-
nia had been fixed, and covered this immediately with earth. The suc-
ceeding autumn they were literally bending to the ground with the finest
fruit I ever saw, while the other trees in my orchard not so treated are
quite barren, the last season having been their bearing. T am now placing

INJURIOUS INSECTS. 63

the orchardist. These are chiefly the borer, the caterpillar, and
the canker worm.

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

-and finally depositing its eggs during this and the next month,
in the collar of the tree.

The most effectual mode of destroying the borer, is that of
killing it by thrusting a flexible wire as far as possible into its
hole. Dr. Harris recommends placing a bit of camphor in the
mouth of the aperture and plugging the hole with soft wood.
But it is always better to prevent the attack of the borer, by
placing about the trunk, early in the spring, a small mound of
ashes or lime; and where orchards have already become greatly
infested with this insect, the beetles may be destroyed by thou-
sands, in June, by building small bonfires of shavings in various
parts of the orchard. The attacks of the borer on nursery trees
may, in a great measure, be prevented by washing the stems in
May, quite down to the ground with a solution of two pounds
of potash in eight quarts of water.

The Caterpillar is a great pestilence in the apple orchard.
The species which is most troublesome to our fruit trees (Clisio-
campa americana,) is bred by a sort of lackey moth, different
from that most troublesome in Europe, but its habits as a
eaterpillar are quite as annoying to the orchardist. The moth
of our common caterpillar is a reddish brown insect, whose ex-
panded wings measure about an inch and a half. These moths
appear in great abundance in midsummer, flying only at night,
and often buzzing about the candles in our houses. In laymg
their eggs, they choose principally the apple or cherry, and they
deposit thousands of small eggs about the forks and extremities
of the young branches. The next season, about the middle of
May, these eggs begin to hatch, and the young caterpillars in
myriads, come forth weaving their nests or tents in the fork of

round each tree one peck of charcoal dust, and propose in the spring to
cover it from the compost heap.

“My soil is a strong, deep, sandy loam on a gravelly subsoil. I cultivate
*my orchard grounds, as if there were no trees on them, and raise grain of
every kind except rye, whick grain is so very injurious that I believe three
successive crops of it would “destroy any orchard younger than twenty
years. I raised last year in an orchard containing 20 acres, trees 18 years
old, a crop of Indian corn which averaged 140 bushels of ears to the
acre.’

64 THE APPLE.

the branches. If they are allowed by the careless cultivator to
go on and multiply, as they soon do, incredibly fast, they will
in a few seasons,—sometimes in a single year,—increase to
such an extent as almost to cover the branches. In this cater-
pillar state they live six or seven weeks, feeding most vora-
ciously upon the leaves, and often stripping whole trees of their
foliage. Their effect upon the tree at this period of the season,
when the leaves are most important to the health of the tree and
the growth of the fruit, is most deplorable. The crop is stunted,
the health of the tree enfeebled, and, if they are allowed to re-
main unmolested for several seasons, they will often destroy its
life or render it exceedingly decrepid and feeble.

To destroy the caterpillar various modes are adopted. One of
the most effectual is that practised by Mr. Pell in his orchards,
which is to touch the nest with a sponge, attached to the end
of a pole, and dipped in strong spirits of ammonia; the sponge
should be turned slowly round in the nests, and every insect
coming in contact will be instantly killed. This should be done
early in the season. Or, they may be brought down and de-
stroyed with a round brush fixed to the end of a pole, and work-
ed about in the nests. On small trees they may be stripped off
with the hand, and crushed under the foot; and by this plain
and simple mode, begun in time, with the aid of a ladder, they
may in a large orchard be most effectually kept under by a few
moments’ daily labour of a single man. As they do not leave
their nests until nine in the morning, the extirpator of caterpil-
lars should always be abroad and busy before that time, and
while they are all lying quietly in the nests. And let him never
forget that he may do more in an hour when he commences
early in the season, than he will in a whole day at a later pe-
riod, when they are thoroughly scattered among the trees. If
they are allowed to remain unmolested, they spin their cocoons
about the middle of June, and in a fortnight’s time comes forth
from them a fresh brood of moths—which, if they are not put an
end to by bonfires, will again lay the eggs of an infinite number
of caterpillars for the next spring. :

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

The canker worm usually rises out of the ground very early
in the spring, chiefly in March, as soon as the ground is free
from frost; though a few also find their way up in the autumn.
The females having no wings, climb slowly up the trunks of
the trees, while the winged males hover about to pair with them.

INJURIOUS INSECTS. 65

Very soon after this if we examine the trees we shall see the
eggs of which every female lays some sixty or a hundred,
glued over, closely arranged in rows and placed in the forks of
branches and among the young twigs. About the twentieth of
May, these eggs are hatched, and the canker worms, dusky brown,
or ash-coloured with a yellow stripe, make their appearance and
commence preying upon the foliage. When they are abundant
they make rapid progress, and in places, where the colony is
firmly established, they will sometimes strip an orchard in a few
days, making it look as if a fire had passed over it. After feed-
ing about four weeks, they descend into the ground three or four
inches, where they remain in a chrysalis form, to emerge again
the next season. As the female is not provided with wings,
they do not spread very rapidly from one place to another.

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

The common mode of protecting apple trees is to surround
the trunk with a belt or bandage of canvass, four or five inches
wide, which is then thickly smeared with tar. In order to prevent
the tar from soon becoming dry and hard, a little coarse train oil
must be well mixed with it; and it should be watched and re-
newed as often as it appears necessary. This tarred belt catches
and detains all the females on their upward journey, and prevents
them from ascending the tree to lay their eggs. And if kept in
order it will very effectually deter and destroy them. When
the canker worm is abundant, it is necessary to apply the tarred
bandage in October, and let it remain till the last of May, but
usually it will be sufficient to use it in the spring. It is probable
that a mixture of coal tar and common tar would be the best
application ; as it is more offensive and will not so easily dry
and become useless, by exposure to the air and sun. Some
persons apply the tar directly to the stems of the tree, but this
has a very injurious effect upon the trunk. Old India rubber,
melted in an iron vessel over a very hot fire, forms a very adhe-
sive fluid which is not affected by exposure to the weather, and
is considered, by those who have made use of it, the best sub-
stance for smearing the bandages, as being a more effectual bar-
rier, and seldom or never requiring renewal.

Mr. Jonathan Dennis, jr. of Portsmouth, Rhode Island, has
invented and patented a circular leaden trough, which surrounds
the trunk of the tree, and is filled with oil, and stops effectually
the ascent of the canker worm. There appear, however, to be
two objections to this trough, as it is frequently used; one, the
escape of the oil if not carefully used, which injures the tree ; and
the other, the injurious effect of nailing the troughs to the bark
or trunk. They should be supported by wedges of wood driven
in between the trough and the trunk, and the spaces completely

66 THE APPLE.

filled up with liquid clay put on with a brush. The insects
must be taken out and the oil renewed, from time to time. For
districts where the canker worm greatly abounds, this leaden
trough is probably the most permanent and effectual remedy yet
employed.

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

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

oung.

The Woolly aphis (aphis lanigera,) or American blight* is a
dreadful enemy of the apple abroad, but is fortunately, very
rarely seen as yet, in the United States. It makes its appear-
ance in the form of a minute white down, in the crotches and
crevices of the branches, which is composed of a great number
of very minute woolly lice, that if allowed, will increase with
fearful rapidity, and produce a sickly and diseased state of the
whole tree. Fortunately, this insect too is easily destroyed. “This
is effected by washing the parts with diluted sulphuric acid ;
which is formed by mixing # oz. by measure, of the sulphuric
acid of the shops, with 74 0z. of water. It should be rubbed
into the parts affected, by means of a piece of rag tied to a stick,
the operator taking care not to let it touch his clothes. After
the bark of a tree has been washed with this mixture, the first
shower will re-dissolve it, and convey it into the most minute
crevice, so as effectually to destroy all insects that may have
escaped.” —(Loudon’s Magazine LX. p. 336.)

The Apple worm (or Codling moth, Carpocapsa pomonana, of
European writers,) is the insect, introduced with the apple tree
from Europe, which appears in the early worm-eaten apples
and pears, in the form of a reddish white grub, and causes the
fruit to fall prematurely from the trees. The perfect insect is a
small moth, the fore-wings gray, with a large round brown spot
on the hinder margin. These moths appear in the greatest

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

PRESERVING THE FRUIT. ® 67

numbers in the warm evenings of the 1st of June, and lay their
egos in the eye or blossom-end of the young fruit, especially of
the early kinds of apples and pears. In a short time, these eggs
hatch, and the grub burrows its way till it reaches the core:
the fruit then ripens prematurely, and drops to the ground.
Here the worm leaves the fruit and creeps into the crevices of
the bark and hollow of the tree, and spins its cocoon, which
usually remains there till the ensuing spring, when the young
moth again emerges from it. The readiest way of destroying
them, when it can be done conveniently, is to allow swine and
poultry to run at large in the orchards when the premature fruit
is falling; or otherwise, the fruit may be picked up daily and
placed where the worms will be killed. It is said that if an old
cloth-is placed in the crotch of the tree about the time the fruit
begins to drop, the apple worm will make it a retiring place,
and thousands may be caught and killed from time to time.
As the cocoons are deposited chiefly under the old loose bark,
the thorough cultivator will take care, by keeping the trunks of
his trees smooth, to afford them little harbour; and by scraping
and washing the trunks early in the spring, to destroy such as
may have already taken up their quarters there.

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

The Blight which occasionally kills suddenly the ends of the
limbs of the apple and the quince, appears to be caused by an
insect similar to that which produces the fire blight of the pear,
and must be treated in the same way as directed for that tree.

GATHERING AND KEEPING THE FRUIT. In order to secure
soundness and preservation, it is indispensably necessary that
the fruit should be gathered by hand. For winter fruit the
gathering is delayed as long as possible, avoiding severe frosts,
and the most successful practice with our extensive orchardists
is to place the good fruit directly, in a careful manner, in new,
tight flour barrels as soon as gathered from the tree. These
barrels should be gently shaken while filling, and the head
closely pressed in; they are then placed in a cool shady expo-
sure under a shed open to the air, or on the north side of a
building, protected by covering of boards over the top, where
they remain for a fortnight, or until the cold becomes too severe,
when they are carefully transferred to a cool, dry cellar, in
which air can be admitted occasionally in brisk weather.

A cellar, for this purpose, should be dug in dry, gravelly, or
sandy soil, with, if possible, a slope to the north; or, at any
rate, with openings on the north side for the admission of air
very rarely in weather not excessively cold. Here the barrels

68 THE APPLE.

should be placed on tiers on their sides, and the cellar should be
kept as dark as possible. In such a cellar, one of the largest
apple growers in Dutchess county is able to keep the Greening
apple, which, in the fruit room, usually decays in January, until
the 1st of April, in the freshest and finest condition. Some per-
sons place a layer of clean rye straw between every layer of
apples, when packing them in the barrels.

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

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

Cmwrr. To make the finest cider, apples should be chosen
which are especially suited to this purpose. The fruit should
be gathered about the first of November, and coarse cloths or
straw should be laid under the tree to secure them against
bruising when they are shaken from the tree. If the weather
is fine the fruit is allowed to lie in heaps in the open air, or in
airy sheds or lofts for some time, till it is thoroughly ripened.
All immature and rotten fruit should then be rejected, and the
remainder ground in the mill as nearly as possible to an uni-
form mass. This pulp should now remain in the vat from 24
to 48 hours, or even longer if the weather is cool, in erder to
heighten the colour and increase the saccharine principle. It
is then put into the press (without wetting the straw,) from
whence the liquor is strained through hair cloth or sieves, into
perfectly clean, sweet, sound casks. The casks, with the bung
out, are then placed in a cool cellar, or in a sheltered place in
the open air. Here the fermentation commences, and as the
pomace and froth work out of the bung-hole, the casks must be
filled up every day with some of the same pressing, kept in a
cask for this purpose. In two or three weeks this rising will
cease, when the first fermentation is over, and the bung should,
at first, be put in loosely—then, in a day or two, driven in tight
—leaving a small vent hole near it, which may also be stopped
in a few days after. If the casks are in a cool airy cellar, the
fermentation will cease in a day or two, and this state may be
known by the liquor becoming clear and bright, by the cessa-
tion of the discharge of fixed air, and by the thick crust which
has collected on the surface. The clear cider should now be
drawn off and placed in a clean cask. If the cider, which must
be carefully watched in this state to prevent the fermentation
going too far, remains quiet, it may be allowed to stand till
spring, and the addition at first of about a gill of finely powdered

VARIETIES. 69

charcoal to a barrel will secure this end; but if a scum collects on
the surface, and the fermentation seems inclined to proceed fur-
ther, it must be immediately racked again. The vent-spile may
now be driven tight but examined occasionally. In the begin-
ning of March a final racking should take place, when, should the
cider not be perfectly fine, about three fourths of an ounce of Isin-
glass should be dissolved in the cider and poured in each barrel,
which will render it perfectly clear. It may be bottled now, or
any period before the blossoming of the apple or afterwards, late
in May. When bottling, fill the bottles within an inch of the
bottom of the cork, and allow the bottles to stand an hour before
the corks are driven. They should then be sealed, and kept in
a cool cellar, with clean dry sand up to their necks; or laid on
their sides in boxes or bins, with the same between each layer.

Varieties. The varieties of the apple, at the present time,
are very numerous. The garden of the Horticultural Society,
of London, which contains the most complete collection of fruit
in the world, enumerates now about 900 varieties, and nearly
1500 have been tested there. Of these, the larger proportion
are of course inferior, but“it is only by comparison in such an
experimental garden that the value of the different varieties, for
a certain climate, can be fully ascertained.

The European apples generally, are in this climate, inferiour
to our first rate native sorts, though many of them are of high
merit also with us. There is much confusion atthe West, in regard
to names of apples; and the variation of fruits from soil, location, or
other causes, makes it difficult to identify the kinds, and until they
are brought together and fruited on the same ground the certainty
of their nomenclature will not be established. The same remarks
will apply to the South. New varieties of apples are constantly
springing up in this country from the seed, in favourable soils ;
and these, when of superiour quality, may, as a general rule, be
considered much more valuable for orchard culture than foreign
sorts, on account of their greater productiveness and longevity.
Indeed, every state has some fine apples, peculiar to it, and it is,
therefore, impossible in the present state of pomology in this
country, to give any thing like a complete list of the finest ap-
ples of the United States. To do this, will require time, and an
extended and careful examination of their relative merits col-
lected in one garden. The following descriptions comprise all
the finest American and foreign varieties yet known in our
gardens.

In the ensuing pages, apples are described as set upon their
base or lower side, with the stalk inserted in the centre of the
base or more generally in a cavity that occupies the centre of the
base. They are said to be globular when they would be nearly
bounded by the lines of a circle, as Summer Rose ; and oblate
when they would be circumscribed perpendicularly by a depressed

70 THE APPLE.

circle, as Maiden’s Blush. When they are bounded by a circle
elevated butsymmetrical, they are called oval, as Summer Pippin;
when not symmetrical perpendicularly but broadest at their lower
portion in the form of an egg, they are said to be ovate,

ema e"

Oylindric. Globular. Oblate.

When with considerable breadth of base but less than their
altitude, the sides are bounded by curved lines tending towards
each other at the apex, they are called conic, as Esopus Spitzen- «
burgh. When the altitude is not greater than the breadth or less
than the breadth, they are called oblate inclining to or approach-
ing conic. When the curved lines are interrupted suddenly
much before they reach each other at the apex, the form is called
truncate conic, as Herefordshire Pearmain. When the altitude
is much greater than the breadth, they are said to be elongated
conic, as Porter; oblique when the opposite sides maintain their
relative positions to each other, but are so inclined from their
upward direction, that a perpendicular let fall from the centre
of the eye would not touch the centre of the cavity, see Yellow
Newtown Pippin, Pryor’s Red, Pennock, ete. ; cylindric when the
fruit is round horizontally, flattened at base and crown, and with
sides perpendicularly parallel, as Long John or Long Pearmain ;
oblong when the sides are perpendicularly nearly parallel and the
height greater than the breadth, but without the roundness that
constitutes cylindric—it is the oval form elongated. When a flat
face or some degree of flatness is impressed upon the sides of
apples so as to form more or less distinctly ridges or angles run-
ning perpendicularly to the base, they are said to be angular ;
when these ridges have intervening hollows, they are said to be
ribbed,

APPLES. 71

APPLES,

[In arranging the apples, we have thought best to reject the
classes according to the season, and adopt the principle of the
system recommended by the late A. J. Downing; but instead
of using the terms “best,” “very good,” and “ good,” we have
designated the qualities as first, second, and third, answering to
the above.]

CLASS I.

This section comprises those that are well known, of excellent
quality, and good habit generally.

American Summer Pear. Thomp.
Early Summer Pearmain. Ooze.

A rich, highly-flavoured fruit, much esteemed in New Jersey,
where it is most known. It appears to be quite different from
the Summer Pearmain (of the English), and is probably a seed-
ling raised from it. It ripens gradually from the tenth of Au-
gust to the last of September.

Fruit of medium size, oblong, widest at the crown, and taper-
ing slightly to the eye. Skin, red spotted with yellow in the
shade, but streaked with livelier red and yellow on the sunny
side. Stalk three fourths of an inch long, and pretty deeply
inserted. Eye deeply sunk. Flesh yellow, remarkably tender,
with a rich and pleasant flavour, and often bursts in falling from
the tree. This is avaluable apple for all purposes, and it thrives
admirably on sandy soils. In the nursery the tree grows slowly.

Autumn Sweet Bovuau.

Late Bough. Summer Bellflower.
Fall Bough. Philadelphia Sweet.

Origin unknown. ‘Tree, vigorous, upright, very productive.
One of the very best dessert sweet apples of its season. Fruit,
medium, conical, angular. Skin, smooth, pale yellow, sprinkled
with a few brown dots. Stalk of medium length, rather slender,
inserted in a deep narrow cayity; calyx closed; segments long ;
basin deep, corrugated; flesh white, very tender, with a sweet,
refreshing, vinous flavour. Last of August to first of October.

Batpwin. Ken. Thomp. Man.
Woodpecker, Pecker.

The Baldwin stands at the head of all New England apples,
and is unquestionably a first-rate fruit in all resvects. It is a

72 APPLES.

native of Massachusetts, and is more largely cultivated for the
Boston market than any other sort. It bears most abundantly
with us, and we have had the satisfaction of raising larger, more
beautiful, and highly flavoured specimens here, than we ever
saw in its native region. The Baldwin, in flavour and general
characteristics, evidently belongs to the same family as our
Esopus Spitzenburgh, and deserves its extensive popularity.
Fruit large, roundish, and narrowing a little to the eye. Skin
yellow in the shade, but nearly covered and striped with crimson,
red, and orange, in the sun; dotted with a few large russet dots,
and with radiating streaks of russet about the stalk. Calyx
closed, and set in a rather narrow, plaited basin. Stalk half to
three fourths of an inch Jong, rather slender for so large a fruit,
planted in an even, moderately deep cavity. Flesh yellowish
white, crisp, with that agreeable mingling of the saccharine and
acid which constitutes a rich, high flavour. The tree is a vigo-
rous, upright grower, and bears most abundantly. Ripe from
November to March, but with us is in perfection in January.

Baldwin.

Be.re-Fieur, Yettow. Thomp.

Belle-Fleur. Coxe. Floy. Ken.
Yellow Bellflower, of most nurseries,

The Yellow Belle-Fleur is a large, handsome, and excellent

APPLES. V3

winter apple, every where highly esteemed in the United States.
It is most abundantly seen in the markets of Philadelphia, as it
thrives well in the sandy soils of New Jersey. Coxe first de-
scribed this fruit ; the original tree of which grew in Burlington,

Yellow Belle-Fleur.

New Jersey. We follow Thompson, in calling it Belle-Fleur,
from the beauty of the blossoms, with the class of French apples
to which it belongs.

Fruit very large, oblong, a little irregular, tapering to the eye.
Skin smooth, pale lemon yellow, often with a blush next the sun.
Stalk long and slender, in a deep cavity. Calyx closed and set
in a rather narrow, plaited basin. Seeds in a large hollow cap-
sule or core, Flesh tender, juicy, crisp, with a sprightly sub-
acid flavour; before fully ripe, it is considerably acid. Wood
yellowish, and tree vigorous, with spreading drooping branches.
A regular and excellent bearer, and worthy of a place in every
orchard. November to March.

4

44 APPLES.

Bre.monr.

Gate. White apple.
Mamma Beam. Wacen of some.
Golden Pippin of some. Kelley white.

Origin near Strasburgh, Lancaster Co., Pa., in the garden of
Mrs. Beam at her gate, hence the names “Gate apple” and
“Mamma Beam.” It was taken to Ohio by Jacob Nesy sen.,
and became very popular in Belmont Co., and we retain this
name, being the most universal one. ‘Tree vigorous, healthy,
and very productive.

Fruit medium, to large, globular, a little flattened and nar-
rower towards the eye, sometimes oblong. Skin light, waxen
yellow, often with a bright vermillion cheek. Stalk short, cavity
generally large. Calyx usually closed, basin rather deep, corrugat-
ed. Flesh yellowish, crisp, tender, juicy, sometimes almost melt-
ing, of a mild agreeable flavour. Nov. to Feb.

BouANNAN.

Buchanan.

A Southern fruit of great excellence, introduced by Lewis
Sanders, of Ky., good regular bearer. Fruit rather large, roundish,
flattened, approaching conic, angular. Skin fair, shining, fine yel-
low, with a bright crimson cheek in the sun. Stalk slender, in-
serted in a round acute cavity. Calyx closed in a narrow abrupt
basin. Flesh yellow, tender, juicy, with a fine spicy subacid
flavour. July, Aug.

BROADWELL.
Broadwell Sweet.

Origin Ohio, a valuable fruit, tree vigorous, spreading, pro-
ductive.

Fruit large, oblate, somewhat conic, Skin pale yellow, with a
blush. Stem short and small, surrounded with russet inserted
in a deep, broad cavity. Calyx open in a somewhat abrupt
narrow basin. Flesh whitish, firm, generally tender, juicy, sweet,
aromatic. Noy. to March.

Earty Harvest, Thomp., Man.

Prince’s Harvest, or Early French Reinette, of Coxe.
July Pippin. Floy.

Yellow Harvest.

Large White Juneating.

Tart Bough.

Early French Reinette. $

An American apple; and taking into account its beauty, its

APPLES. he

excellent qualities for the dessert and for cooking, and its pro-
ductiveness, we think it the finest early apple yet known. It
begins to ripen about the first of July, and continues in use all
that month. The smallest collection of apples should comprise

Early Harvest.

this and the Red Astrachan. Form round, above medium size,
rarely a little flattened. Skin very smooth, with a few faint
white dots, bright straw colour when fully ripe. Stalk half to
three fourths of an inch long, rather slender, inserted in a hollow
of moderate depth. Calyx set in a shallow basin. Flesh very
white, tender and juicy, crisp, with a rich, sprightly, sub-acid
flavour. The young trees of moderate vigour, with scarcely di-
verging shoots. Manning errs by following Coxe in oe this
a flat apple. Bracken may prove the same.

CoGswELL.
Cogswell Pearmain.

This excellent apple originated on the farm of Fred. Brewster,
Town of Griswold, near Norwich, Conn., and where known is
much esteemed ick stands iovenivvallead as a dessert fruit of its sea-
son, a vigorous, upright grower and an abundant bearer every
other year, fruit very uniform in size, fair and beautiful, and a
desirable fruit.

416 APPLES.

Size above medium, roundish oblate, regular. Stem short,
rather slender, inserted ina large russeted cavity. Calyx small,
nearly closed, set in a small shallow basin. Skin rich yellow,
nearly covered with red, marked and streaked with bright red,
flesh yellowish, compact, tender, juicy, scarcely sub-acid, with a
very fine rich, aromatic flavour, core small, ripe Dec. to March.

Myer’s Nonpareil, Ohio Nonpareil. An apple much grown
at the West by the above names, and answers to the descrip-
tion of Cogswell Pearmain, and is thought to be identical, but
may not prove so.

Cogswell.

Eary Jor.

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

Fruit below medium, oblate, very slightly conic. Skin smooth,
yellowish, shaded and striped with red, and thickly sprinkled
with greenish spots. Stalk of medium length inserted in a
large cavity surrounded by russet. Calyx closed, basin moderate.
Flesh whitish, tender, juicy, with a very agreeable vinous
flavour, ripe middle of August to middle of September.

*

APPLES. [7

Eventne Parry.

Origin Berks Co., Pa. Fruit small or medium, oblate, slightly
inclining to oval. Skin yellow chiefly, shaded and sometimes

we

Evening Party.

striped with red. Stem short, inserted in a round, deep cavity,
sometimes russeted. Calyx closed, basin large. Flesh juicy,
tender, crisp, with a brisk saccharine, somewhat vinous, aro-
matic flavour, an excellent dessert fruit. December and
January.

Fat. Queen or Ky.

Winter Queen. Ladies’ Favourite of Tenn.

Origin uncertain, much grown at the South and South-west,
where it is highly esteemed.

Tree very vigorous, upright, an early and abundant bearer.

Fruit large, oblate mclining to conic, slightly oblique, angular.
Skin yellow, striped and marbled with crimson, and thickly
sprinkled with brown and whitish dots. Stalk short, inserted in a
broad, deep russeted cavity. Calyx large, partially closed, set in a
large open basin. Flesh yellowish, crisp, tender, juicy, with a
sprightly mild sub-acid flavour, January to March.

Fatt Pippin. Coxe. Floy.

The Fall Pippin is, we think, decidedly an American variety,
Thompson and Lindley to the contrary, notwithstanding. It is,

78 APPLES.

very probably, a seedling raised in this country, from the White
Spanish Reinette, or the Holland pippin, both of which it so
much resembles, and from which it, in fact, differs most strongly
in the season of maturity. The Fall Pippin is a noble fruit, and
is considered the first, of Autumn apples in the middle states,
where its beauty, large size, and its delicious flavour for the table
or for cooking, render it very popular.

Fruit very large, roundish, generally a little flattened, pretty
regular, sometimes with obscure ribs at the eye. Stalk rather
long, three-fourths of an inch, projecting considerably beyond
the fruit, (which distinguishes it from the Holland Pippin,) set in
a rather small, shallow, round cavity. Calyx not very large, rather
deeply sunk in a round, narrow cavity. Skin smooth, yellowish-
green, becoming a fine yellow, with often a tinge of brownish
blush, on one side, and with a few scattered dots. Flesh white,
very tender and mellow with a rich, aromatic flavour. October
to December.

There are several spurious sorts, the true one is always rather
flattened, with a projecting stalk. (See Holland Pippin.)

Fatt WIne.

Sweet Wine. Sharpe’s Spice.
Ohio Wine. Uncle Sam’s best.

Origin unknown, probably an old Eastern fruit called “ Wine”
or “Sweet Wine,” not now much cultivated on account of the
fruit being defective, but in the rich Western soils it thrives
admirably, producing fine fruit, yet in a few localities they com-
plain of its being knurly. Tree healthy, but of rather slender
growth, bearing moderate crops annually. Fruit about medium.
Stem rather long, slender, in a broad, deep cavity, surrounded by
clear, waxen colour. Calyx partially closed in a broad, deep,
corrugated basin. Skin striped and shaded with red, on a light
ground, with numerous russet dots. Flesh yellowish, juicy, tender
with a rich, aromatic, very mild, sub-acid flavour, almost sweet.
September, November.

Futon.

A new Western fruit originated in the orchard or nursery of
A. G. Downing, Canton, Fulton Co., Illinois, and is a valuable
fruit, a vigorous grower, hardy, regular in form, an annual and
productive bearer.

Size about medium, oblate, not symmetric. Stem three-fourths
of an inch, rather slender, inserted in a broad deep cavity.
Calyx large, open, segments srall, recurved in a pretty large

APPLES. 79

basin. Skin light yellow, sprinkled with green or grey dots,
having a blush on the sunny side. Flesh yellowish, juicy, tender,
melting with a very rich, mild, sub-acid flavour, By some the
saccharine would suppose to predominate. Ripe November to
March.

Fulton.

GarpEN RoyaAt.

Origin Sudbury, Mass., farm of Mr. Bowker. Tree of mode-
rate growth, productive.

Fruit below medium, roundish, oval. Skin yellow, striped aud
shaded with red and dark crimson. Stalk of medium length, in-
serted in a deep, acute cavity. Calyx partially closed in a
basin surrounded by prominences. Flesh yellow, very ten-
der, juicy, rich, vinous, aromatic, a beautiful and excellent fruit.
September.

GoutpENn Pippin.

American Golden Pippin. New York Greening.
Ribbed Pippin. Newtown Greening.

This old apple is one of our finest American fruits, and seems
not to be generally known. We are indebted to Dr. James
Fountain, of Westchester county, for calling attention to it. He
says it has been cultivated in that and the adjoining counties for
more than fifty years, and is considered one of the most profit-

80 THE APPLE.

able for orchard culture and marketing; they are also a supe-
rior apple for family use. Growth strong, similar to R. I. Green-
ing, but less drooping, making a round, spreading head; does
not bear young, but very productive when a little advanced, and
a popular fruit where known.

Form variable, oblate, globular, or conic, angular or ribbed.

Stem stout, short, inserted in a deep cavity. Calyx closed, set in
an irregular basin. Skin fine golden yellow, thinly sprinkled
with dots, sometimes slightly netted with thin russct. Flesh yel-
lowish, tender, juicy, almost melting, with a rich, refreshing,
vinous, aromatic flavour; core rather large. November to Feb-
ruary.

GRAVENSTEIN. Thomp. Lind.
Grave Slije.

A superb looking German apple, which originated at Graven-
stein, in Holstein, and is thought one of the finest apples of the
North of Europe. It fully sustains its reputation here, and is,
unquestionably, a fruit of first rate quality. Fruit large, rather
flattened, and a little one-sided or angular, broadest at the base.
Stalk quite short and strong, deeply set. Calyx large, in a wide,
deep, rather irregular basin. Skin greenish yellow at first, but
becoming bright yellow, and beautifully dashed and pencilled,
and marbled with light and deep red and orange. Flesh tender
and crisp, with a high flavoured, somewhat aromatic taste.

THE APPLE.

Gravenstein.
Ripens with us in September and October, but will keep a month
longer. The trees are very thrifty, strong growers, and bear

young,

GREEN SWEET.
Honey Greening.

Tree, vigorous and productive. Fruit medium, somewhat
conic. Skin green, sometimes becoming a little yellow at matu-
rity, covered with greenish or light russet dots. Stalk of medium
length. Cavity rather deep, covered with russet; basin shallow
and abrupt, somewhat furrowed. Flesh whitish, tender, juicy,
sweet, with a vinous, refreshing flavour. December to March.

Hare.

Hall’s Seedling.
Hall’s Red.
Jenny Seedling.

Origin on the grounds of Mr. Hall, Franklin county, North
Carolina, Tree of moderate growth, hardy, upright, with long,
slender, reddish branches, and remarkably firm wood. The tree
never attains a very large size; is very productive, and is con-
sidered in North Carolina the best long-keeping dessert apple
they cultivate. We are indebted to G. W. Johnson, of Milton,
North Carolina, for specimens, history, &c. He says an old

4*

81

82 THE APPLE.

variety, and now widely disseminated, and wherever known, is
held in the highest estimation. Fruit small, oblate, slightly
conic. Skin smooth, thick, mostly shaded with crimson, and
covered with various coloured dots. Stem of medium length,
slender, curved, inserted in a round, deep, open cavity. Calyx
closed, generally in a small uneven basin. Flesh yellowish, fine
grained, juicy, with a very rich, vinous, saccharine, aromatic
flavour. December to April.

Fail.

HaskeLtt SweEer.
Sassafras Sweet.

Origin farm of Deacon Haskell, Ipswich, Mass. Tree vigorous
and productive, fruit medium or above, oblate. Skin greenish yel-
low, sometimes with a blush. Stalk short, inserted in a rather
deep cavity. Calyx closed; basin of medium depth. Flesh yel
lowish, tender, juicy, with a very sweet, rich, aromatic flavour.
September, October.

HAwLey.

; Origin Columbia Co., N. Y. Tree vigorous and bears annu-
ally.

Fruit large, conic, sometimes oblate. Skin fine yellow, some-
what waxen or oily, and considerably dotted. Stalk short,
inserted in a rather deep cavity. Calyx small, nearly closed, in a
moderate, somewhat furrowed basin. Flesh whitish, very tender,
juicy, rich, with a fine, mild, sub-acid flavour. Ripe September,
and does not keep long.

Husparpston Nonsucn. Man. Ken.

A fine, large, early winter fruit, which originated in the town

THE APPLE. 83

of Hubbardston, Mass., and is of first rate quality. The tree is a
vigorous grower, forming a handsome branching head, and bears
very large crops. It is worthy of extensive orchard culture.

Fruit large, roundish-oblong, much narrower near the eye.
Skin smooth, striped with splashes, and irregular broken stripes
of pale and bright red, which nearly cover a yellowish ground.
The calyx open, and the stalk short, in a russeted hollow. Flesh
yellow, juicy, and tender, with an agreeable mingling of sweetness
and acidity in its flavour. October to January.

Jefferis.

JEFFERIS.

Origin Chester Co. Pa., growth moderate, very productive. A
fair and handsome fruit of excellent quality, in use all of
September.

Fruit medium, oblate, inclining to conic. Skin yellow, shaded
and splashed with crimson, and thickly covered with large,
whitish dots. Stem very short, inserted in a rather large cavity.
Calyx closed, set in a round open basin. Flesh white, tender,
juicy, with a rich, mild, sub-acid flavour. September.

JONATHAN. Buel. Ken.

King Philip,—Philip Rick.
The Jonathan is a very beautiful dessert apple, and its great
beauty, good flavour, and productiveness in all soils, unite to re-

commend it to orchard planters. The original tree of this new
sort is growing on the farm of Mr. Philip Rick, of Kingston,

84 THE APPLE.

New York, a neighbourhood unsurpassed in the world for its
great natural congeniality to the apple. It was first described
by the late Judge Buel, and named by hin, in compliment. to
Jonathan Hasbrouck, Esq., of the same place, who made known
the fruit to him. The colour of the young wood is a lively light
brown, and the buds at the ends of the shoots are large. Growth
rather slender, slightly pendulous.

Fruit of medium size, regularly formed, roundish-ovate, or
tapering to the eye. Skin thin and smooth, the ground clear
light yellow, nearly covered by lively red stripes, and deepening
into brilliant or dark red in the sun. Stalk three-fourths of an
inch long, rather slender, inserted in a deep, regular cavity.
Calyx set in a deep, rather broad basin. Flesh white, rarely a
little pinkish, very tender and juicy, with a mild sprightly fla-
vour. This fruit, evidently, belongs to the Spitzenburgh class.
November to March.

King of Tompkins Co.
Kine or Tompkins County.
King Apple.

Origin uncertain; much grown in Tompkins county and the
adjoining ones; said to be a valuable market fruit. Tree very
vigorous, spreading, an abundant bearer annually, Frait large,
globular, inclining to conic, sometimes oblate, angular. Skin
yellowish, mostly shaded with red, striped and splashed with
crimson, Stalk rather stout and short, inserted in a large some-
what irregular cavity. Calyx small and closed, set in a medium

THE APPLE. 85

slightly corrugated basin. Flesh yellowish, coarse, juicy, tender,
with an exceedingly agreeable, rich, vinous flavour, delightfully
aromatic. December to March.

Lapy Appts. Coxe.

Api. O. Duh.

Api Petit. Thomp. Rom.
Pomme Rose.

Pomme te Rouge. Pott.
Petit Api Rouge, :
Gros ip Borie t to,

An exquisite little dessert fruit, the pretty size and beautiful
colour of which, render it an universal favourite; as it is a great
bearer it is also a profitable sort for the orchardist, bringing
the highest price of any fancy apple in the market. It is an old
French variety, and is nearly always known abroad by the name
of Api; but the name of Lady Apple has become too universal
here, to change it now. No amateur’s collection should be
without it.

Fruit quite small, but regu-
larly formed and flat. Skin
smooth and glossy, with a bril-
liant deep red cheek, contrast-
ing with a lively lemon yellow
ground. Stalk of. medium
length, and deeply inserted.
Calyx small, sunk in a basin
with small plaits. Flesh white,
crisp, tender, and juicy, with a
pleasant flavour. The tree has Lady Apple.
straight, almost black shoots,
with small leaves; forms a very upright, small head, and bears
its fruit in bunches. The latter is very hardy, and may be left
on the tree till severe frosts. The Lady Apple is in use from
December to May.

The Art Noir, or Black Lady Apple, differs from the fore-
going sort only in the colour, which is nearly black. In shape,
size, season, and flavour, it is nearly the same. It is, from its un-
usually dark hue, a singular and interesting fruit—poor flavour.

The true Avi Krom, or Star Lady Apple, figured and de-
scribed by Poiteau, m the Pomologie francaise, is another very
distinct variety; the fruit is of the same general character,
but having five prominent angles, which give it the form of
astar. ‘This variety is rather scarce, the common Lady Apple
being frequently sent out for it by French nurserymen. It
keeps until quite late in the spring, when its flavour becomes
excellent, though in winter it is rather dry. The growth of the
tree resembles that of the other Apis.

86 THE APPLE.

Larce Ye.ttow Bover. Thomp.

Early Sweet Bough. Kenrick.
Sweet Harvest.
Bough. Ooxe. Floy.

A native apple, ripening in harvest time, and one of the first
quality, only second as a dessert fruit to the Early Harvest. It
is not so much esteemed for the kitchen as the latter, as it is too
sweet for pies and sauce, but it is generally much admired for
the table, and is worthy of a place in every collection.

Fruit above the middle size, and oblong-ovate in form. Skin
smooth, pale, greenish yellow. Stalk rather long, and the eye
narrow and deep. Flesh white, very tender and crisp when fully
ripe, and with a rich, sweet, sprightly flavour. Ripens from the
middle of July to the tenth of August. Tree moderately vigo-
rous, bears abundantly, and forms a round head.

Lone Stem or PENNSYLVANIA.

Origin Berks county, Pa. Fruit rather below medium, glo-
bular, inclining to oblong or oval. Stalk long and slender,
curved, inserted in a large cavity. Calyx small and closed, set in
a somewhat furrowed basin. Skin yellowish, very much shaded,
and sometimes striped with red or dark crimson. Flesh tender,
juicy, crisp, with a fine rich, sub-acid flavour, spicy and aroma-
tic. An excellent dessert fruit of the highest flavour; core
large and open. November to January.

Mangum.

THE APPLE. 87

Manevum.
Seago,—Maxfield.

A first rate southern fruit. Specimens have been sent us
from several friends. Tree thrifty and very productive.

Fruit medium, oblate, slightly conic, angular. Skin yellow-
ish striped and mostly shaded with red, thickly sprinkled with
whitish and bronze dots. Stem short and small, inserted in a
broad cavity surrounded by russet. Calyx partially closed ;
basin slightly corrugated. Flesh yellow, very tender, juicy,
mild, subacid, excellent, highiy prized in Georgia and the south.
October, November.* Carter of Alabama may prove the same.

McLetuan.
Martin.

Origin, Woodstock, Connecticut. Tree thrifty, upright, very
productive annual bearer, and handsome.

Fruit medium or above roundish, slightly conic, very regular,
and fair yellow, mostly striped, marbled, and splashed with red.
Stalk short, inserted in a moderate cavity. Calyx small, nearly
closed; basin moderate, slightly uneven. Flesh white, very
tender, juicy, with a fine vinous flavour almost saccharine. De
cember to March.

MeELon.

Norton’s Melon.

Origin, East Bloomfield, N. Y. Tree of rather slow growth,
a good bearer.

Fruit medium or above roundish, slightly oblate. Skin pale
yellow, striped and shaded with deep red or crimson on the
sunny side. Stalk rather short, inserted in a large cavity, some-
what uneven, surrounded by thin russet. Calyx closed; basin
large, abrupt, open, slightly furrowed. Flesh white, tender,
juicy, with a very rich refreshing subacid flavour. October to
March.

Moruer.

Queen Anne.

Origin Bolton, Mass. Tree moderately vigorous and produc-
tive. Fruit medium, oval, inclining to conic. Stem long and
slender, inserted in a rather deep abrupt cavity. Calyx closed,
set im a small corrugated basin. Skin almost covered with deep
red, thickly sprinkled with minute dots. Flesh yellowish, juicy,
crisp, tender, with a very rich aromatic flavour. Last of Octo-
ber to January.

* The time of ripening of the southern fruits is given to suit their re-
spective localities.

88 THE APPLE.

This admirable fruit is to our taste unsurpassed in flavour of
any of its season, strikingly suggestive of the flavour and perfume
of an excellent pear, with more of vinous life than the Vandevere
(Newtown Spitzenburgh), and less acidity than the Esopus
Spitzenburgh, and not inferior to either of them as a dessert fruit.

Mother.

Monmovutu Prprin.

A native of Monmouth County, New Jersey, of moderate up-
right growth, and productive. Fruit large, oblate, a little in-
clining to conic, obscurely five-angled, slightly flattened at base
and crown. Skin pale yellow, with a beautiful warm cheek, and
numerous russet dots. Stalk rather short, inserted in a large
slightly russeted cavity. Calyx partially closed; basin deep,
abrupt, and corrugated. Flesh juicy, with a fine brisk aromatic
flavour. November to March.

Newrown Pirrin. Coxe. Thomp.

Green Newtown Pippin. American Newtown Pippin.
Green Winter Pippin. Petersburgh Pippin.

The Newtown Pippin stands at the head of all apples, and is,
when in perfection, acknowledged to be unrivalled in all the

THE APPLE. 89

qualities which constitute a high flavoured dessert apple, to
which it combines the quality of long keeping without the
least shrivelling, retaining its high flavour to the last. It is
very largely raised in New-York and New-Jersey for expor-
tation, and commands the highest price in Covent Garden
Market, London. ‘This variety is a native of Newtown, Long
Island, and it requires a pretty strong, deep, warm soil, to
attain its full perfection, and in the orchard it should be well
manured every two or three years. For this reason, while it
is planted by acres in orchards in New-York and the Middle
States, it is rarely raised in a large quantities or with much
success in New-England. On the Hudson, thousands of barrels
of the fairest and richest Newtown pippins are constantly
produced. The tree is of rather slender and slow growth,
and even while young, is always remarkable for its rough bark.
Fruit of medium size, roundish, a little irregular in its out-
line, caused by two or three obscure ribs on the sides—and
broadest at the base, next the stalk; about three inches in dia-
meter, and two and a half deep. Skin dull green, becoming
olive green when ripe, with a faint, dull brownish blush on one
side, dotted with small gray specks, and with delicate russet
rays around the stalk. Calyx quite small and closed, set in a
narrow and shallow basin. Stalk half an inch long, rather
slender, deeply sunk in a wide, funnel-chapel cavity. Flesh
greenish-white, very juicy, crisp, with a fine aroma, and an ex-
ceedingly high and delicious flavour. When the fruit is not
grown on healthy trees, it is liable to be spotted with black spots.
This is one of the finest keeping apples, and is in eating from
December to May—but is in the finest perfection in March.

Newtown Pirrrx, Yettow. Coxe, Thomp.

The Yellow Newtown Pippin strongly resembles the forego-
ing, and it is difficult to say which is the superior fruit. The
Yellow is handsomer, and has a higher perfume than the Green,
and its flesh is rather firmer, and equally high flavoured; while
the Green is more juicy, crisp, and tender. The Yellow New-
town Pippin is rather flatter, measuring only about two inches
deep, and it is always quite oblique—projecting more on one
side of the stalk than the other. When fully ripe, it is yellow,
with a rather lively red cheek, and a smooth skin, few or none of
the spots on the Green variety, but with the same russet marks
at the stalk. It is also more highly fragrant before, and after, it
is cut than the Green. ‘The flesh is firm, crisp, juicy, and with
a very rich and high flavour. Both the Newtown pippins grow
alike, and they are both excellent bearers. This variety is
rather hardier and succeeds best in the Eastern States. We
have kept the fruit until the 4th of July.

90 “THE APPLE.

Newtown Pippin, Yellow.

NorrTHern Spy.

This beautiful new American fruit is one of the most deli-
cious, fragrant, and sprightly of all late dessert apples. It ripens
in January, keeps till June, and always commands the highest
market price. The tree is of rapid, upright growth, and bears
moderate crops. It originated on the farm of Oliver Chapin, of
Bloomfield, near Rochester, N. Y. The trees require high
culture and open heads to let in the sun, otherwise the fruit is
wanting in flavour.

Fruit large, conical-flattened. Skin thin, smooth, in the shade
greenish or pale yellow, in the sun covered with light and dark
stripes of purplish-red, marked with a few pale dots, and a thin
white bloom. Stalk three-fourths of an inch long, rather slender,
planted in a very wide, deep cavity, marked with russet. Calyx
small, closed; basin narrow, abrupt, furrowed. Flesh white,
fine-grained, tender, slightly sub-acid, with a peculiarly fresh and
delicious flavour.

OrTLEY.

Ortley Pippin. White Bellflower.
Ohio Favourite. | Woodman’s Song.
White Detroit. | Willow Leaf Pippin.
Greasy Pippin. Hollow Cored Pippin.
White Pippin. Ohio Favourite.

Origin, orchard of Michael Ortley, South Jersey.

THE APPLE. 91

The Ortley is one of the most widely disseminated and popu-
lar apples of the Western States. It grows pretty strongly with
upright, slender shoots, and bears abundantly, and its bearing
shoots are inclined to break.

Fruit medium to very large, ovate, or conic. Skin greenish yel-
low, becoming fine yellow at maturity, sometimes with a sunny
cheek. Stalk slender, of medium length, inserted in a deep, acute
cavity, surrounded by russet. Calyx closed, set in an abrupt,
somewhat corrugated basin. Flesh white, fine grained, tender,
juicy, sub-acid, very pleasant. November to February. Highly
esteemed at the West, but does not succeed so well at the
North and East.

PearRMAIN, HEREFORDSHIRE. Thomp.

Winter Pearmain. Cove.
Royal Pearmain. Lind. Rom.
Pearmain Royal. Knoop.
Old Pearmain.

Royale d’ Angleterre.

This delicious old variety, generally known here as the English
or Royal Pearmain, is one of the finest of all winter dessert fruits,
and its mild and agreeable flavour renders it here, as abroad,
an universal favourite, both as a dessertapple, and for cooking.

Fruit of medium size, oblong, and of a pretty regular Pear-

Herefordshire Pearmain.

main-shape. Skin stained, and mottled with soft, brownish red

92 THE APPLE.

on a dull, russety green ground, dotted with grayish specks.
The red thickly mottled near the eye, with yellowish russet
spots. Stalk slender, half an inch long. Calyx with wide-
spread, reflexed segments, and set in a shallow, narrow, slightly
plaited basin. Flesh pale yellow, very mellow and tender, with
a pleasant, aromatic flavour. A moderate bearer, but often pro-
duces large crops on high soils, which are well adapted to this
sort. November to February. <A strong grower.

The Winter Pearmain of most American orchards, is the Au-.
tumn Pearmain of this, and most English works.

Peroxr’s PLEASANT.

us

’ VA

Pecks Pleasant.

A first rate fruit m all respects, belonging to the Newtown
pippin class. It has long been cultivated in Rhode Island,
where we think it originated, and in the northern part of Con-
necticut, but as yet is little known out of that district of coun-
try, but deserves extensive dissemination. It considerably re-
sembles the Yellow Newtown pippin, though a larger fruit with
more tender flesh, and is scarcely inferior to it in flavour.

Fruit above medium size, roundish, a little angular, and
slightly flattened, with an indistinct furrow on one side. Skin
smooth, and when first gathered, green, with a little dark red ;
but when ripe, a beautiful clear yellow, with bright blush on the

THE APPLE. 93

sunny side and near the stalk, marked with scattered gray dots.
The stalk is peculiarly fleshy and flattened, short, and sunk in
a wide, rather wavy cavity. Calyx woolly, sunk in a narrow,
abruptly, and pretty deeply sunk basin. Flesh yellowish, fine
grained, juicy, crisp and tender, with a delicious, high aromatic
flavour. The tree is only a moderate grower, but bears regu-
larly and well, and the fruit commands a high price in the mar-
ket. Mr.S. Lyman, who raises this fruit in great perfection, in-
forms us that with him the apples on the lower branches of old
trees are flat, while those on the upper branches are nearly
conical. November to March.

PRIMATE.
Rough and Ready.

Origin unknown. Tree a strong and stocky grower, and
forms a beautiful head—very productive. Fruit medium, conic
or oblate, angular. Skin greenish white, with a crimson blush on
the exposed side. Stem of medium length, inserted in a rather
large irregular cavity. Calyx closed in an abrupt, open, some-
what corrugated basin. Flesh white, very tender, sprightlv

Primate.

refreshing, mild sub-acid. An excellent dessert apple, ripening
the last of August, and continuing in use till October.

94 THE APPLE,

Pomme vz Neiez. Thomp. Lind.

Fameus. Forsyth.
Sanguineus.
Snowy Chimney.

A very celebrated Canada fruit (probably an old French fruit),
which has its name from the snow-white colour of its flesh, or,
as some say, from the village from whence it was first taken to
England. It is an excellent, productive, autumn apple, and is
especially valuable in northern latitudes.

Fruit of medium size, roundish, somewhat flattened; skin
with a ground of pale greenish yellow, mixed with faint streaks
of pale red on the shady side, but marked with blotches and short
stripes of darker red, and becoming a fine deep red in the sun;
stalk quite slender, half an inch long, planted on a narrow funnel-
shaped cavity; calyx small, and set in a shallow, rather narrow
basin ; flesh remarkably white, very tender, juicy, and good, with
a slight perfume. Ripe in October and November. A regular
bearer, and a handsome dessert fruit.

Progress.
Progress.
“Esquire Miller’s Best Sort.”

A native of Middlefield, Conn. Tree a moderate grower, and
forms a handsome head, bears early and very productive. The

THE APPLE. 95

original tree stands on the land of Enoch Coe, formerly Isaac
Miller, Esq., and for some time was called “ Esquire Miller’s best
sort.”

Size above medium, rather globular, inclining to conic,
sometimes oblate, somewhat angular. Stem short, inserted in a
round cavity, surrounded by russet. Calyx large, partially closed,
set ina shallow, open basin. Skin smooth, yellow, with a sunny
cheek, sometimes with a few scattered grey dots. Flesh solid,
tender, crisp, juicy, with a very refreshing, vinous flavour. Ripe
October till April.

Porter. Man. Thomp.

Porter.

A first rate New England fruit, raised by the Rev. S. Porter, of
Sherburne, Mass., and deservedly a great favourite in the Boston
market. The fruit is remarkably fair, and the tree is very
productive.

Fruit rather large, regular, oblong, narrowing to the eye.
Skin clear, glossy, bright yellow, and when exposed, with a dull

96 THE APPLE.

blush next the sun. Calyx set in a narrow and deep basin.
Stalk rather slender, not three fourths of an inch long. Flesh
fine grained, and abounding with juice of a sprightly agreeable
flavour. Ripens in September, and deserves general cultivation.

Prior’s Rep.
Pitzer Hill.
Big Hill.

Origin unknown. Tree upright, not very vigorous, nor an
early bearer, requires a deep rich soil, and a warm season or a
southern climate, for the full development of its excellence.

Fruit medium, somewhat globular, oblate, obliquely depress-
ed. Skin greenish yellow, shaded with red, striped with dark
crimson, and thickly sprinkled with greenish grey dots, and
some seasons much covered with russet. Stalk short and thick,
inserted in a small acute cavity, surrounded by traces of russet,
which sometimes considerably overspread the fruit. Calyx firmly
closed, set ina small basin. Flesh yellowish, tender, juicy, with
very rich, pleasant sub-acid flavour. January to March.

ee
Rambo.

Rampo. Coxe. Thomp.
Romanite, )
Seek-no-further, of New Jersey.
Bread and Cheese Apple, j
The Rambo is one of the most popular autumn fruits to be
found in the Philadelphia markets. It is a highly valuable
apple for the table or kitchen, and the tree thrives well on light

THE APPLE. 97

sandy soils, being a native of the banks of the Delaware. It is
also very popular at the West.

Fruit of medium size, flat. Skin smooth, yellowish white in
the shade, streaked and marbled with pale yellow and red in the
sun, and speckled with large rough dots. Stalk long, rather
slender, curved to one side, and deeply planted in asmooth, fun-
nel-like cavity. Calyx closed, set in a broad basin, which is
slightly plaited around it. Flesh greenish white, very tender,
with a rich, sprightly, sub-acid flavour. October to December.

Rep Russet.

Origin, farm of Mr. Sanborn, Hampton Falls, N. H. Tree
very vigorous and productive.

Fruit large, roundish, conic. Skin yellow, shaded with dull red
and deep carmine in the sun, and thickly covered with grey dots,
with a slight appearance of rough russet on most of the surface.
Stalk rather short and thick, inserted in a medium cavity, sur-
rounded with thin russet. Calyx nearly closed; segments long,
recurved in a narrow, uneven basin. Flesh yellow, solid, crisp,
tender, with an excellent, rich, sub-acid flavour, somewhat resem-
bling Baldwin. January to April.

Red Canada.

Rep CaAnapDA.

Old Nonsuch, of Mass.
Richfield Nonsuch.
Steels Red Winter, of Mich.

An old fruit, formerly much grown in Connecticut and Massa-
5

98 THE APPLE.

chusetts, but is not now much planted on account of its small size
and poor fruit; succeeds well in western New York, Ohio, and
Michigan. ‘Tree thrifty, but of slender growth; very productive.

Fruit medium, oblate, inclining to conic, slightly angular. Skin
yellow, mostly shaded with deep red or crimson; somewhat
striped or splashed on the sunny side, and thickly sprinkled with
grey, and sometimes greenish dots. Stalk short, inserted in a
broad, deep cavity. Calyx closed, segments long, in a small,
narrow, somewhat irregular basin. Flesh white, tender, crisp,
abounding with a brisk, refreshing juice, and retaining its fine,
delicate flavour to the last. January to May.

Red Astrachan.

Rep Astracnan. Thomp. Lind.

A fruit of extraordinary beauty, first imported into England
with the White Astrachan, from Sweden, in 1816. It bears
abundantly with us, and its singular richness of colour is height-
ened by an exquisite bloom on the surface of the fruit, like that
of a plum, It is one of the handsomest dessert fruits, and its
quality is good, but if not taken from the tree as soon as ripe
it is Hable to become mealy. Ripens from the last of July to
the middle of August.

Fruit pretty large, rather above the middle size, and very
smooth and fair, roundish, a little narrowed towards the eye.
Skin almost entirely covered with deep crimson, with sometimes
a little greenish yellow in the shade, and occasionally a little
russet near the stalk, and covered with a pale white bloom.

THE APPLE. 99

Stalk rather short and deeply inserted. -Calyx set in a slight
basin, which is sometimes a little irregular. Flesh quite white,
crisp, moderately juicy, with an agreeable, rich, acid flavour.

Ravxe’s JANNET.

Raule’s Jannetting. Winter Jannetting.
Rock Remain. Jennett.

Rock Rimmon. Neverfail.

Yellow Janett. Indiana Jannetting.

Origin, Virginia, on the farm of Caleb Raules. Tree vigorous,
spreading; it puts forth its leaves, and blossoms much later than
other varieties in the spring, and consequently avoids injury by
late frost ; it is, therefore, particularly valuable for the south and
southwest, where it is much cultivated.

Fruit rather large, oblate, considerably depressed, conic, an-
gular. Skin yellowish, shaded with red and striped with crim-
son. Stalk short and thick, inserted in a broad open cavity.
Calyx partially open, set ina rather shallow basin. Flesh whitish
yellow, tender, juicy, with a very pleasant vinous flavour.
February to March. So far has not succeeded well at the north.

Retnerte Brancuz D’Espacne. Thomp. Nois.
es Spanish Reinette. Pom. Mag. Lind.
D’Espagne.
Fall Pippin. pa tes
Large Fall Pippin. ds sid
Cobbett’s Fall Pippin. paren.

A very celebrated old Spanish variety. Fruit very large,
roundish-oblong, somewhat angular, with broad ribs on its sides,
terminating in an uneven crown, where it is nearly as broad as
at the base. Calyx large, open, very deeply sunk in a broad-
angled, oblique, irregular basin. Stalk half an inch long, set in
a rather small, even cavity. Skin smooth, yellowish-green on
the shaded side, orange, tinged with brownish-red next the sun,
and sprinkled with blackish dots. Flesh yellowish-white, crisp,
tender, with a sugary juice. The tree has the same wood,
foliage, and vigorous habit, as our Fall Pippin, and the fruit
keens a month longer. This is quite distinct from Fall Pippin.

Reiverre, Canapa. Thomp. Nois.

Canadian Reinette. Lind.
Grosse Reinette d’Angleterre. O. Duh.
Pomme du Caen.

Reinette du Canada Blanclie. bhai
Reinette Grosse du Canada. ale 2a

Reinette du Canada a Cortes.
De Bretagne.

Portugal.

Januarea.

Wahr Reinette.

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

100 THE APPLE.

highly esteemed variety in Europe, by the great number of syno-
nyms under which it is known. It is doubtful, notwithstanding
its name, whether it is truly of Canadian origin, as Merlet, a
French writer, describes the same fruit in the 17th century ;
and some authors think it was first brought to this continent
from Normandy, and carried back under its newname, At any
rate, it is a very large and handsome fruit, a good bearer, and of
excellent quality in all respects. It is yet little known in the
United States, but deserves extensive orchard culture.

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

Rhode Island Greening.

Ruove Istanp Greenine. Coxe. Thomp. Man.
Burlington Greening. Jersey Greening? Coxe.

The Rhode Island Greening is such an universal favourite and
is so generally known, that it seems almost superfluous to give a
description of it. If succeeds well in almost all parts of the

THE APPLE. 101

country, and on a great variety of soils, and is, perhaps, more
generally esteemed than any other early winter fruit. In the
Eastern States where the Newtown pippin does not attain full
perfection, this apple takes its place—and in England, it is fre-
quently sold for that fruit, which, however, it does not equal.
[The Green Newtown Pippin described by Lindley is this fruit.]
Fruit large, roundish, a little flattened, pretty regular, but
often obscurely ribbed. Skin oily smooth, dark green, becom-
ing pale green when ripe, when it sometimes shows a dull blush
near the stalk. Calyx small, woolly, closed, in a slightly sunk,
scarcely plaited basin. Stalk three-fourths of an inch long,
curved, thickest at the bottom. Flesh yellow, fine grained, ten-
der, crisp, with an abundance of rich, slightly aromatic, lively,
acid juice. The tree grows very strongly, and resembles
the Fall pippin in its wood and leaves, and bears most abundant
crops. ‘The fruit is as excellent for cooking as for the dessert.
November to February—or, in the North, to March. In some
localities at the West does not succeed, in others very good.

Richard's Graft.

RICHARD’S GRAFT.
Derrick’s Graft. Red Spitzenburgh.
Strawberry. Wine.
A very excellent fall apple well worthy of cultivation. Ori-
gin, uncertain, supposed to be Ulster County, N. Y. An old
fruit, but little known—lately introduced by E. G. Studley,

102 THE APPLE.

Claverack, Columbia, County, N. Y.—a free upright grower, a
good bearer, and one of the best dessert apples of its season. —

Size rather above medium, oblate. Stem nearlly an inch
long. Cavity deep and broad. Calyx closed, segments re-
curved, basin deep. Colour yellow, mostly striped with red.
Flesh fine-grained, tender, juicy, pleasant, with a refreshing vi-
nous flavour. September and October.

RICHMOND.

Origin, D. C. Richmond, Sandusky, Ohio.—Tree a free grow-
er, and a profuse bearer. Fruit large, oblate, slightly angular.
Skin light yellow, striped, splashed and marbled with crimson,
and thickly sprinkled with light brown dots. Stem short, in-
serted in a broad deep cavity slightly russeted. Calyx open, set
in a large furrowed basin. Flesh white, tender, juicy, vinous,
sweet, and rich. October to February.

Rome Beauty.

Rome Beavry.
Gillett’s Seedling.

Origin, Southern Ohio. Tree a moderate grower, succeeds
well at the South-west.

THE APPLES. 108

Fruit large, roundish, approaching conic, Skin yellow, shaded
and striped with bright red, and sprinkled with light dots. Stem
an inch long, inserted in a large, deep cavity, surrounded by
greenish russet. Calyx partially closed, set in a narrow, deep
basin. Flesh yellowish, tender, juicy, sprightly sub-acid. Core
rather large. October to December.

Roman Srem. Coxe.

The Roman Stem is not generally known out of New-Jersey.
It originated at Burlington, in that State, and is much esteemed
in that neighbourhood. In flavour, it belongs to the class of
sprightly, pleasant apples, and somewhat resembles the Yellow
Belle Fleur, Tree very productive.

Fruit scarcely of medium size, roundish-oblong—or often
ovate. Skin whitish-yellow, with a faint brownish blush,
sprinkled with patches of small black dots, and, when ripe,
having a few reddish specks, unless the fruit is very fair. Stalk
three-fourths of an inch long, inserted in a shallow cavity under
a fleshy protuberance, which the farmers have likened to a
Roman nose, whence the name. Calyx set in a rather narrow
basin, with a few plaits. Core hollow. Flesh tender, juicy,
with a rich, pleasant, musky flavour. November to March.

Russet, AMERICAN GOLDEN.

Golden Russet. Man, Ken.
Sheep Nose. t oe
Bullock’s Pippin. hae
Little Pearmain.

The American Golden Russet is one of the most delicious and
tender apples, its flesh resembling more in texture that of a but-
tery pear, than that of an ordinary apple. It is widely cultivated
at the West, and in New-England as the Golden Russet, and
though neither handsome nor large, is still an universal favour-
ite from its great productiveness and admirable flavour. The
uncouth name of Coxe, Sheep-nose, is nearly obsolete, except in
New-Jersey, and we therefore adopt the present one, to which it
is well entitled. The tree is thrifty, with upright drab coloured
shoots.

Fruit below medium size, roundish-ovate. Skin dull yellow,
sprinkled with a very thin russet. Stalk rather long and slen-
der. Calyx closed, and set in a rather narrow basin. Flesh
yellowish, very tender, (almost melting,) juicy, with a mild, rich,
spicy flavour. October to January.

The Enexisu Gotpen Russsr is asub-acid sort, much inferiour
to the above.

104 THE APPLES.

Russet, Boston on Roxpury. Man. Thomp.
Roxbury Russeting. Ken.

This Russet, a native of Massachusetts, is one of the most
popular market fruits in the country, as it is excellent, a prodi-

Boston Russet.

®
gious bearer, and keeps till late in the spring, It is in every
way highly deserving extensive cultivation.

Fruit of medium size, often larger roundish, a little flattened,
and slightly angular. Skin at first dull green, covered with
brownish-yellow russet when ripe, with, rarely, a faint blush on
one side. Stalk nearly three-fourths of an inch long, rather
slender, not deeply inserted. Calyx closed, set in a round basin,
of moderate depth. Flesh greenish-white, moderately juicy,
with a rather rich, sub-acid flavour. Ripens in January, and
may be brought to market in June.

There are several native varieties of Russet or “Leather
Coats,” of larger size than the foregoing, but they are much infe-
riour, being apt to shrivel and become tasteless, Does not suc-
ceed well in all localities at the West.

SMOKEHOUSE.

Millcreek Vandevere.
English Vandevere.

Origin, Lancaster Co., Pa., near Millcreek, grew on the farm

THE APPLES. 105

of a wealthy Quaker named Gibbons, near his smokehouse,
hence its name. An old variety and popular in Pennsylvania. It
somewhat resembles the old Pennsylvania Vandevere, and is
supposed to be a seedling of it. :

Tree moderately vigorous, with a spreading head, a good
bearer.

Fruit rather above medium, oblate, skin yellow, shaded and
splashed with crimson, and thinly sprinkled with large grey
and brown dots. Stalk rather long, curved, inserted in a broad
cavity. Calyx closed, set in a wide basin, of moderate depth,
slightly corrugated. Flesh yellowish, somewhat firm, juicy, crisp,
rather rich, sub-acid. September to February. Unsurpassed
for culinary uses.

meee.

Esopus Spitzenburgh.

SpirzensurGH, Esopus. Coxe.

/Hsopus Spitzenberg. Thomp. Lind.
/®sopus Spitzenburg. Ken,
True Spitzenburgh.
The Esopus Spitzenburgh is a handsome, truly delicious apple,
and is generally considered, by all good judges, equal to the
5*

106 THE APPLE.

Newtown Pippin, and unsurpassed as a dessert fruit, by any
other variety. It originated at Esopus, a famous apple district,
originally settled by the Low Dutch, on the Hudson, where it is
still raised in its highest perfection. But throughout the whole
of New York, it is considered the first of apples, and its beauty
and productiveness render it highly profitable for orchard cul-
ture. The fruit of this variety brought from Western New-
York, seems deficient in flavour, which is, perhaps, owing to
the excessive richness of the soil there. The tree has rather
slender shoots, and when in bearing, has long and hanging
limbs.

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

Summer Rosz. Thomp. Coxe.
Woolman’s Harvest.

A very pretty and very excellent apple, highly esteemed as a
dessert fruit.

Fruit scarcely of medium size, roundish, Skin smooth, rich
waxen yellow, streaked and blotched with a little red on the
sunny side. Stalk rather short, and slender. Calyx closed, set
in an even basin. Flesh tender, abounding with sprightly juice.
Ripens early in August.

Sweetine, Lapiss’.

The Ladies’ Sweeting we consider the finest winter sweet
apple, for the dessert, yet known or cultivated in this country.

Its handsome appearance, delightful perfume, sprightly flavour,
and the long time which it remains in perfection, render it uni-
versally admired wherever it is known, and no garden should
be without it. It is a native of this neighbourhood, and thou-
sands of trees of this variety have been sent from this garden,
to various parts of the Union. The wood is not very strong, but
it grows thriftily, and bears very abundantly.

Fruit large, roundish-ovate, narrowing pretty rapidly to the
eye. Skin very smooth, nearly covered with red in the sun, but
pale yellowish-green in the shade, with broken stripes of pale
red. The red is sprinkled with well marked, -yellowish-gray
dots, and covered, when first gathered, with a thin white bloom,
There is also generally a faint marbling of cloudy white over

=

THE APPLE. 107

the red, on the shady side of the fruit, and rays of the same
around the stalk. Calyx quite small, set in a narrow, shallow,

Ladies’ Sweeting.

plaited basin. Stalk half an inch long, in a shallow cavity.
Flesh, greenish-white, exceedingly tender, juicy and crisp, with
a delicious, sprightly, agreeably perfumed flavour. Keeps with-
out shrivelling, or losing its flavour, till May.

Swaar. Coxe. Floy. Thomp.

This is a truly noble American fruit, produced by the Dutch
settlers on the Hudson, near Esopus,’and so termed, from its
unusual weight, this word, in the low Dutch, meaning heavy.
It requires a deep, rich, sandy loam, to bring it to perfection,
and, in its native soils, we have seen it twelve inches in circum-
ference, and of a deep golden yellow colour. It is one of the
finest flavoured apples in America, and deserves extensive cul-
tivation, in all favourable positions, though it does not succeed
well in damp or cold soils.

Fruit large, regularly formed, roundish. Skin greenish-yel-
low when first gathered, but when entirely ripe, of a fine, dead
gold colour, dotted with numerous distinct brown specks, and
sometimes faintly marbled with gray russet on the side, and
round the stalk. Stalk slender, three fourths of an inch long,

108 THE APPLE.

inserted in a very round cavity. [Sometimes this cavity is par-
tially closed.] Calyx small, greenish, set in a shallow basin—

a
~

scarcely plaited. Flesh yellowish, fine grained, tender, with an
exceedingly rich, aromatic flavour, and a spicy smell. Core
small. The trees bear fair crops, and the fruit is in season from
December to March.

VANDEVERE oF New York.

Newtown Spitzenburgh. Ox Eye.
Joe Berry.

We have retained the name, under which we have long
known our very favourite apple, although we are persuaded it
does not belong to it. It appears to be clearly proved that it
did not originate in Delaware, but that it had its origin in New-
town, Long Island, and was described by Coxe, by the name of
Newtown Spitzenburgh ; but is has so long borne the name of
Vandevere, that we think it not practicable to restore its true
name, and therefore propose to call it Vandevere of New York.

Tree moderate, vigorous and productive, in rich, light soil, of
most excellent fruit, which is suited to more tastes than any
other apple of its season.

Fruit medium, oblate, slightly conic. Skin fine yellow, washed

THE APPLE. 109

with light red, striped and splashed with deeper red, and richly
shaded with carmine on the sunny side, covered with a light

Vandevere of New York.

bloom, and sprinkled with peculiar grey specks. Stalk short, in-
serted in a wide cavity. Calyx small, closed, set in a regular
basin of moderate depth. Flesh yellow, crisp, tender, with a
rich, sprightly, vinous flavour, scarcely sub-acid. October to
February.

Wagener Apple.

110 THE APPLE.

WAGENER.

Origin, Penn Yan, Yates Co., N. Y. Tree, thrifty, upright ;
requires thinning to produce good flavoured fruit; when grown
in the shade, is wanting in flavour.

Fruit medium, or above, irregularly oblate, angular. Skin
white, mostly shaded with crimson, obscurely striped, and
sprinkled with light dots. Stalk nearly an inch long, rather
slender, inserted in a large, broad, irregular cavity. Calyx small
and closed, set in a rather abrupt somewhat corrugated basin.
Flesh yellowish, very tender, juicy, with an excellent brisk
vinous flavour. A very delicate apple. Ripe November to Fe-
bruary.

WESTFIELD SEEK-NO-FURTHER.

Connecticut Seek-no-further.
Seek-no-further.

The Westfield Seek-no-further is the Seek-no-further of Con-
necticut, and is an old and highly esteemed variety of that dis-
trict. It has a pearmain flavour.

Fruit large, pretty regularly round. Skin pale, or dull red
over a pale clouded green ground—the red sprinkled with ob-
secure russety yellow dots. Stalk very slender, three-fourths of an
inch long, inserted in an even cavity. Calyx closed, or with a
few reflexed segments, and set in an even basin of moderate
depth. Flesh white, fine grained, tender, with a rich, pearmain
flavour. A first rate fruit. October to February.

Wuite WInteR PEARMAIN.

Origin unknown, by some thought to be an old eastern variety,
highly esteemed at the west, for all purposes. Specimens sent us
by Henry Avery, and others, were of the best quality. Tree
spreading, hardy, and thrifty, a regular and good bearer.

Fruit medium, or above, oblong, conic, somewhat oblique,
Stalk short, inserted in a deep round cavity. Calyx nearly
closed, segments long, basin uneven, surrounded by five pro-
minences, which are continued in obscure angles along its
sides. Skin pale yellow, with a slight blush or warm cheek,
thickly sprinkled with minute brown dots. Flesh yellowish,
tender, crisp, juicy, with a very pleasant subacid flavour. Ja-
nuary to April. :

Winter Harvey in many respects is similar to the above, and
may prove so.

THE APPLE. 111

White Winter Pearmain.

Wittam’s Favourite. Man. Ken.

William’s Early. William’s Red.

A large and handsome dessert apple, worthy of a place im
every garden. It originated at Roxbury, near Boston, bears
abundantly, and ripens from the last of July to the first of
September. An excellent market variety.

Fruit of medium size, oblong, and a little one-sided. Stalk
an inch long, slender, slightly sunk. Calyx closed, in a narrow
angular basin. Skin very smooth, of a light red ground, but
nearly covered with a fine dark red. Flesh yellowish-white, and
of avery mild and agreeable flavour. Requires a strong rich soil

Winter Pippin or GENEVA.

An apple bearing the above local name, was found growing in
the garden of Mrs. Crittendon, and is deserving of notice. The
appearance of the tree and fruit is strikingly like that of the
Fall pippin, but is a very late keeper, continuing in perfection
until May.

Fruit large, oblate, slightly angular. Skin fine yellow with a
crimson cheek, sparsely covered with grey dots. Stalk short
and small, inserted in a narrow cavity. Calyx open, segments
long, basin open. Flesh yellow, tender, juicy, vinous, excel-
Jent. June to May.

112 THE APPLE.

Wivyesap. Coxe.
Wine Sop? Thomp. Potpie Apple.

This is not only a good apple for the table, but it is also one
of the very finest cider fruits, and its fruitfulness renders it a
great favourite with orchardists. The tree’ grows rather irregu-
larly, and does not form a handsome head, but it bears early,
and the apples have the good quality of hanging late upon the
trees, without injury, while the tree thrives well on sandy, light
soils. Valuable at the west.

Fruit of medium size, rather oblong. Skin smooth, of a fine
dark red, with a few streaks, and a little yellow ground, appear-
ing on the shady side. Stalk nearly an inch long, slender, set
in an irregular cavity. Calyx small, placed in a regular basin,
with fine plaits. Flesh yellow, firm, crisp, with a rich, high
flavour. November to May.

Wood's Sweet.
Woon’s SwEet.

Hyde’s Sweet.

Specimens of this handsome fruit were sent us by J. M.
Ketchem, of Brandon, Vt., who says it originated with David
Wood Sudbery, of that state, and is there considered the best
fall sweet apple in cultivation; growth nearly equal to Baldwin,
as large and as fair as R. I. Greening, and productive.

Fruit large, irregularly oblate. Skin whitish, yellow, waxen,
or oily, shaded and striped with fine rich red. Stalk rather
short, inserted in a broad deep furrowed cavity. Calyx small,
closed, set in a rather deep open basin. Flesh white, tender,

THE APPLE. 113

juicy, almost melting with a delightful rich saccharine flavour.
September, November.

CLASS II.

Comprises those that are generally of “very good” quality,
many of which however are new and untested, and may on fur-
ther trial rank as “ best,” while others may not prove worthy of
this class.

Axpsort’s SwEET.

From N. Hampshire. Rather above medium size, conic. Skin
yellow, covered with red stripes and blotches, and many white
dots. Flesh white, tender, juicy, and pleasant. Ripe December
to March.

ADAMS.

Originated with James Adams, Union Co., Pa., large, round-
ish, oblate, faintly mottled, and striped with red on a greenish
yellow ground. Stem rather short and thick, cavity broad, acute.
Calyx rather large, segments closed, basin wide, moderately deep
plaited. Flesh greenish white, of fine texture, rather juicy, flavour
pleasant. January to April. (Ad. Int. Rep.)

AGNES’s.

Origin, Lancaster Co., Pa., specimens received of Jonathan
Baldwin, Downingtown, Pa. Fruit rather below medium, ob-
late, somewhat oblique. Skin yellowish, striped and shaded with
red, and sprinkled with light brown dots. Stem short and small,
inserted in a large cavity. Calyx closed, in a medium basin.
Flesh tender, with a spicy, pleasant, sub-acid flavour. Septem-
ber, October.

AILES.

A native of Chester Co., Pa., of vigorous growth, and produc-
tive. Fruit large, oblate, skin yellowish, shaded and striped with
red. Stem short, cavity narrow. Calyx in a round moderate
basin. Flesh yellow, fine, crisp, juicy, with arich vinous flavour,
highly esteemed for cooking, not in eating till spring, and will
keep till mid-summer.

ALLUM.
Hallum. Rockingham Red.

Much grown in northern N. Carolina, valuable chiefly for
its keeping properties. Fruit medium, oblate, irregular. Skin
deep red. Flesh whitish, crisp, tender, juicy, with a brisk acid
flavour. January to April.

114 THE APPLE.

Anaio-AMERICAN.

Raised by W. H. Read, Canada West. Tree vigorous and
productive. Fruit medium, roundish, conic, slightly angular,
Skin yellowish, marbled, striped and splashed with bright red.
Stalk short, rather slender, inserted in a cavity of moderate depth.
Calyx large and open in a moderate basin. Flesh white, tender,
juicy, sweet, slightly aromatic, excellent. August, September.

Aromatic CAROLINA.

Origin, Pomaria, S. Carolina. Fruit large, oblate, conic, ob-
lique, pale red, slightly streaked, with a heavy bloom. Flesh ex-
ceedingly tender and melting, flavour highly aromatic and
excellent, season last of June and all of July. An abundant
bearers. (W. Summer in Hort.)

ASHLAND.

Origin, unknown. Tree upright, moderate grower, a good and
annual bearer, received from Robt. Buchanan of Cincinnati.
Fruit medium, approaching conic, truncate, angular. Skin yellow-
ish, striped and shaded with carmine, and considerably sprinkled
with large light dots. Stem small and short, inserted in a large
open cavity surrounded by greenish russet. Calyx open, set in
a round abrupt basin. Flesh yellow, tender, juicy, with a very
pleasant, mild, sub-acid flavour. January and February.

ASHMORE.
Red Ashmore. Fall Wine?

Fruit large, oblate, inclining to conic. Skin whitish, oily,
shaded and washed with crimson, and sprinkled with light dots
beneath the skin, Stem very short, cavity broad and very deep,
russeted. Calyx partially closed, set in a deep open basin.
Flesh white, tender, juicy, with a very pleasant vinous flavour,
somewhat aromatic. October, November,

Aunt Hannan.

Origin, Essex Co., Mass. Tree of slow growth. Fruit medium,
oblate, nearly globular. Skin golden yellowish, sprinkled with
russet. Stem short, inserted in a cavity surrounded by russet.
Calyx closed, basin very shallow. Flesh yellow, fine grained, with
a rich peculiar flavour, slightly musky. December to February.

Autumn Pearmatn. Thomp.

Summer Pearmain. Lind. Miller, P. Mag.
Winter Pearmain, of the Middle States.
Parmain d’ Eté. Knoop.

A slow growing tree, but attains a large size. Fruit of me-

THE APPLE. 115

dium size, oblong, narrowing gradually towards the eye. Skin
brownish yellow, mixed with green on the shaded side, but next
the sun reddish, blended with yellow, streaked with deeper red,
and sprinkled with numerous small brown specks. Stalk short,
obliquely planted under a fleshy lip. Calyx set in a broad shal-
low basin, which is sometimes scarcely at all sunk, and obscure-
ly plaited. Flesh pale yellow, crisp, firm, a little dry, but rich
and high flavoured. Branches slender. This~most excellent
old dessert fruit is the “‘ Winter Pearmain” of most old Ameri-
can orchards, and is a great favourite with many amateurs.
October and November, and keeps till March.

Autumn Pippin.

From Vermont.—Origin unknown. ‘Tree vigorous, a regu-
lar bearer. Fruit above medium, oblong, conic. Skin yellow,
with a slight bronzed cheek sparsely covered with green dots.
Stem very short, cavity deep. Calyx closed, in a deep narrow
basin. Flesh whitish, juicy, tender, pleasant, subacid. Novem-
ber and January.

AMERICAN Beauty.
Sterling Beauty.

Origin Sterling, Mass., received from O. V. Hills. Tree vi-
gorous and productive. Fruit above medium, globular, some-
what elongated. Colour chiefly deep red, thickly dotted with
light grey. Stalk medium, inserted in a rather deep round ca-
vity. Calyx closed, basin broad and shallow. Flesh white,
crisp, and juicy, with a sweet, rich, vinous flavour. December
to April.

AUTUMNAL SwAAR.

Grown at the West. Fruit large, roundish, conic. Skin yel-
low, sprinkled with star-shaped dots. Stalk rather short, cavi-
ty broad, deep, slightly russeted. Calyx small and closed, basin
deep, abrupt, and corrugated. Flesh yellow, juicy, tender, with
a pleasant, rich, mild, subacid flavour. September.

AvTUMNAL SwEET SwAar.

Sweet Swaar. Sweet Golden Pippin.

Fruit large, oblate, sometimes very slightly ribbed. Skin
rich yellow. Stalk an inch or more long, variable; cavity and
basin wide and slightly ribbed. Flesh tender, yellowish, not
juicy, with a very sweet, spicy, agreeable flavour. Mid. autumn.

116 THE APPLE.

Growth vigorous, shoots diverging, tree spreading. One of the
finest autumn sweet apples. (J. J. T.)

AVERILL.
Wolf’s Den.

Origin Pomfret, Conn. Tree vigorous, productive.

Fruit rather large, irregularly conic, angular. Skin greenish,
yellow striped, and shaded with red. Stem short and stout,
inserted in a narrow cavity. Calyx closed, set in a very shallow,
slightly furrowed basin. Flesh whitish, tender, juicy, with a plea-
sant sub-acid flavour. February to June.

BacuELor.
King.

A native of western North Carolina, a vigorous grower and an
excellent fruit.

Fruit very large, oblate, angular. Skin lemon yellow, ground
washed with lively red, sometimes obscurely striped. Stem very
short, inserted in a large cavity, russeted. Calyx small, open, basin
broad and deep. Flesh white, very tender, fine grained, quite juicy,
with a rich, sub-acid flavour. October, November.

Barr.

From Charles Kessler, Berks Co., Pa. Size below medium,
roundish, oblong. Skin mottled with red, and striped with dark
crimson, on a greenish-yellow ground, with numerous grey dots.
Stem long, inserted in a wide, deep cavity. Calyx closed, set in a
moderately wide, shallow, plaited basin. Flesh tender, fine texture,
flavour pleasant, quality “very good.” April. (Ad. Int. Rep.)

Baitzy’s Spice.

The original tree is growing in the nursery of John W.
Bailey, Plattsburgh, N. Y. Moderately vigorous and _pro-
ductive.

Fruit medium, roundish, ovate, conic. Skin light yellow, some-
times with a faint blush. Stem large, inserted in a rather deep
cavity. Calyx closed, basin moderate, Flesh fine grained, tender,
juicy, spicy, rich, sub-acid. Middle of September to middle of
October.

Bartey’s Sweet.

Edgerly’s Sweet. Howard's Sweet.
Paterson’s Sweet.

From Perry, Wyoming Co., N. Y., probably an old variety
from the East, growth vigorous, productive, much prized by
many. ,

THE APPLE. 117

‘Fruit large, conic, approaching oblong. Skin yellowish, mostly
shaded and obscurely striped with red, and thickly sprinkled
with minute dots. Stem short and rather small, inserted in a nar-
row cavity. Calyx small, closed, set in a narrow, irregular basin.
Flesh tender, not very juicy, almost melting, with a honied, sweet
flavour. November to March.

Baitey’s GoLpeEn.

Origin, Kennebec Co., Maine. Tree productive. Fruit large,
oblong, flattened at base and crown. Skin yellowish, slightly
russeted, with a warm cheek. Stem short, surrounded by rus-
set in a broad deep cavity. Calyx arge and open, basin shal-
low. Flesh white, with a pleasant sub-acid flavour. January
to March.

Barpour.

Originated with J. Barbour, Lancaster Co., Pa. Size medium
roundish, oblate, inclining to conical. Skin mottled, and striped
with red of different hues on a greyish ground, with nu-
merous grey specks. Stem rather short, in a moderately deep
rather narrow cayity. Calyx small, closed, set in a shallow
plaited basin. Flesh yellowish, white, tender, juicy, flavour plea-
sant, quality very good. (Ad. Int. Rep.)

Baxer’s SwEeEr.

Winter Golden Sweet.
Long Stem Sweet.
Late Golden Sweet.

An old fruit of Holland and New London Counties, Conn.,
and much cultivated there. Fruit medium, roundish, of a golden
yellow colour, with some patches of russet. Stem long, inserted
in a broad shallow cavity. Calyx closed, in a moderate basin.
Flesh yellow, rather coarse, exceedingly saccharine and pleasant.
November, December.

BaAttimore.

Raised by Mr. Smith, near Baltimore. Fruit very large,
roundish, oblate, slightly angular. Skin pale yellow, with a
faintly washed check, thickly sprinkled with brown dots. Stem
short, in a medium cavity. Calyx closed, basin shallow. Flesh
yellowish, rather compact, juicy, and pleasant, sub-acid. Sep:
tember, October.

Bars.

Origin, Rhode Island. Fruit rather large, round, pale yellow,
marbled, and nearly covered with red and a few russet spots.

118 THE APPLE.

Stem long, slender, cavity narrow and deep. Calyx large, open,
in a broad shallow furrowed basin. Flesh whitish, remarkably
tender, juicy, rich, mild, and pleasant. Last of August and
September. (Cole.)

Barrett.

Origin, Kensington, Conn. Fruit medium to large, conic.
Skin yellow, striped and splashed with carmine. Stem short
and thick, inserted in a deep cavity surrounded by russet.
Calyx partially closed, set in a rather large basin. Flesh yellow,
juicy, tender, with a very pleasant vinous aromatic flavour, al-
most sweet. January to March.

Beauty or Kent. Thomp. Lind. Ron.

A showy English sort for culinary uses. The tree grows very
strong and upright, moderately productive. Fruit very large,
roundish, but flat at the base, and narrowing distinctly to the
eye, where it is slightly ribbed. Skin smooth, greenish-yellow,
marked with large, broken stripes of purplish red. Stalk short,
slender, deeply planted in a round, russeted, corrugated cavity.
Calyx small, set in a narrow basin. Flesh juicy, crisp, tender,
with a simple sub-acid flavour. October and November.

Beauty or tHe West. Ken.

A large, showy, sweet apple, of fair flavour.

Fruit large, round and regularly shaped. Skin smooth, light
greenish-yellow, marked with small stripes of red. Stalk short,
set in a round cavity. Flesh tender, juicy, sweet, and pleasant.
A fall fruit, but may be kept for some time.

BrEEFSTEAK.
Garden Apple.

Origin farm of Joel Davis, Amesbury, Mass. Habits similar
to Baldwin, very productive.

Fruit medium, oblate, inclining to oval. Skin yellow, marbled,
striped and splashed with red. Stem short, inserted in a broad,
deep cavity. Calyx closed, basin shallow. Flesh yellowish, tender,
with a mild, pleasant, sub-acid flavour. October, November.

Be.te et Bonne. -

Tenor Hills.

A large, fine apple, having a great reputation in the vicinity
of Hartford, Conn., a vigorous grower and: productive.
Fruit very large, oblong or oblate. Skin golden yellow, thickly

THE APPLE. 119

sprinkled with small dots. Stem short, inserted in a broad, deep
cavity, surrounded by thin russet. Calyx closed, basin moderate
and uneven. Flesh yellow, coarse, juicy, with a pleasant, rather
rich, sub-acid flavour. October to March.

Be.ie-Fievr, Brasant. Thomp. Ron.

The Brabant Belle-Fleur is a new variety from Holland. The
habit of the tree is spreading, and it requires to be grafted high
to make a good head.

Fruit large, roundish-oblong, slightly ribbed. Skin pale yel-
low, much striped with red. Calyx large, set in a pretty wide,
irregular basin. Flesh firm, juicy, with a rich, pleasant, sub-acid
flavour. October to January.

BELpEN SWEET.

Grown in Connecticut, very prolific. Fruit medium, or below
conic, angular, Skin light yellow with a warm cheek. Stem
medium, in an acute, deep cavity. Calyx closed, in a small
basin. Flesh white, tender, juicy, saccharine, with a pleasant,
aromatic flavour. December to March.

Ben Davis.

Ben Davis.
J. S. Downer, of Elkton, Todd Co., Kentucky, has furnished

120 THE APPLE.

us with the following description and outline, which he says is
one of the finest apples he ever met with, and is supposed to
have originated in that county. Tree of vigorous growth, a con- -
stant and abundant bearer.

Fruit large, roundish, narrowing a little to the eye. Skin beau-
tifully striped, splashed and marbled with bright red, on yellowish
ground. Stalk short, deeply inserted in a deep, narrow, somewhat
uneven cavity. Calyx closed, in an angular deep basin. Flesh
white, sometimes slightly tinged with red, tender, juicy, with a
mild, sub-acid, very pleasant flavour. Season winter and
spring.

Berry.
Pound. ed Hazel.

Origin Virginia or North Carolina. Tree vigorous, uprighty
very productive, and a valuable market fruit.

Fruit rather above medium, obliquely depressed. Skin striped,
and splashed with red, on a greenish yellow ground, with large
dots, having adark centre. Stem short, ina generally broad deep
cavity. Calyx open, basin shallow and uneven. Flesh rather
coarse, juicy, with a pleasant, sub-acid flavour. November to
March.

Benoni. Man. Ken.

This excellent early apple is a native of Dedham, Mass. The
fruit is of medium size, nearly round. Skin deep red. Flesh
yellow, tender, and of an agreeable rich, sub-acid flavour.
Ripens during the whole month of August, and is a good and
regular bearer.

Bersy’s Fancy.

Origin unknown, a free grower, rather spreading, good
bearer.

Fruit scarcely medium, oblate. Skin yellowish, shaded with
dullred. Stem short, inserted in a moderate cavity. Calyx closed,
basin shallow and uneven. Flesh compact, tender, pleasant, mild,
sub-acid flavour. December to March.

Berter THAN Goon.
Juicy Bite.

Origin uncertain. Tree thrifty, but rather slender; very
productive. Fruit medium, oblate. Skin pale yellow, with
a few brown dots. Stem short, inserted in a broad cavity.
Calyx closed, basin large and open. Flesh yellowish, very ten-
der, juicy, with a mild, pleasant, subacid flavour. November
to January. (Trans. A. P. 8.)

THE APPLE. 121

Bentiey’s SwEeEt.

From Virginia. Tree moderately vigorous, hardy, good bear-
er, great keeper, valuable in the south in rich soils. Fruit,
above medium, oblong, irregular, flattened at ends, red and
yellow striped or blotched. Stem long, curved. Calyx large,
basin open, deep, furrowed. Flesh yellowish, firm, tender, juicy,
very good. September to January. (Elliott.)

Brevan’s Favourite.

Origin Salem, New Jersey, where it is a favourite. Tree
vigorous and productive. Fruit medium, oblate, slightly conic.
Skin yellow, striped and splashed with red. Flesh white, firm,
crisp, subacid. August.

Brack Coat.
Welcome.

Tree vigorous, very productive. Fruit rather large, round-
ish. Skin deep red almost black, with'a slight bloom, and
many white dots. Flesh white, slightly tinged with red, tender,
agreeable, not very juicy. November to February.

Buiepsor Prpprn.

Raised by John Bledsoe of Carroll Co., Kentucky. Growth
moderate, rather spreading, productive, a promising winter apple
for the south. Fruit very large, regular, roundish, flattened at
the base, tapering to the apex. Skin greenish yellow, very ob-
scurely striped. Stem short, cavity deep, slightly russeted.
Calyx partly closed, in a somewhat furrowed basin. Flesh
white, fine texture, crisp, juicy, with a mild pleasant sub-acid
flavor, “very good.” December to April. We are indebted for
the above description to the Ky. Horticultural Society reports.

Buiock.1ey.

Origin, near Philadelphia. Growth upright, moderate, a
good bearer. Fruit medium or large, roundish, flattened, angular.
Skin fine yellow, sometimes with a faint blush, thinly sprinkled
with brown dots. Stem short, rather stout, inserted in a deep
cavity. Calyx partially closed, set in a broad, deep, corrugated
basin. Flesh yellowish, compact, rich, sprightly, mild sub-acid.
November to January.

BLAkE.Ly.

Origin, Pawlet, Vermont, on the farm of Mr. Blakely. Vi
gorous, upright growth, regular bearer.

122 THE APPLE.

Fruit large, regularly oblate, slightly conic. Skin yellow,
with a sunny cheek, thinly sprinkled with reddish dots. Stem
small and short, inserted in a broad cavity of moderate depth.
Calyx nearly closed, basin small and shallow. Flesh tender,
miey, with a very pleasant, mild, sub-acid flavour. January,

arch,

Boassure.

A seedling of Centre Co., Pa. Large, oblong, inclining to
conical, delicately mottled, and striped with red on a yellow
ground. Stem short, thick, inserted in a deep acuminate rus-
seted cavity; basin deep, moderately wide. Flesh yellow,
juicy, sprightly, and refreshing. Quality very good. February.
(Ad. Int. Rep.)

Bonvum.
Magnum Bonum.

Raised by Squire Kinney, Davidson Co., N. Carolina. Tree
hardy and vigorous, an early and abundant bearer.

Fruit large, oblate, colour light to dark red, basin and cavity
shallow. Stem medial length. Flesh yellow, sub-acid, rich, and
delicious. (G. W. Johnson, Ms.)

Bourassa.

A foreign variety, succeeds well at the north, apt to shrivel
and does not keep well.

Fruit medium, roundish, conic, ribbed. Skin yellowish, rich
orange russet on the sunny side. Stem rather long, in a deep
uneven cavity. Calyx closed, segments large, basin very small,
Flesh white, sometimes stained, tender, with a pleasant aromatic
flavour. November, December.

Bow.tne’s SwEet.

Raised by Louis Bowling, Spottsylvania county, Va. and
introduced by H. R. Roby, Fredericksburgh, Va. A very vigor-
ous grower and very productive. :

Fruit medium, roundish. Colour dull red, on a yellow ground.
Flesh rich, juicy, sweet, and entirely free from acid. October to
January. (H.R. Roby, Ms.) pant

Bowker.

Tree vigorous, rather spreading, good bearer. Fruit medium,
roundish, flattened, slightly conic, angular. Skin pale yellow,

THE APPLE. 123

tinged with crimson, sparsely covered with brown, and grey
dots. Stem short, slender, inserted in a medium cavity. Calyx,
closed in a somewhat shallow, corrugated basin. Flesh white,
tender, juicy, pleasant, mild, sub-acid. October.

BreNNAMAN.

Origin, Lancaster county, Pa. Raised by Mr. Brennaman.

Fruit rather above medium size, yellowish, nearly covered with
red stripes. Stem short, in a large cavity. Calyx closed in a
deep basin. Flesh white, tender, juicy, with a pleasant, sub-acid
flavour; excellent for cooking. August—September.

Briees’s AuBURN.

Origin, Auburn, Maine. Fruit large, oblate, very much de-
pressed. Skin light yellow, with a slight blush on .the sunny
side. Stem rather long, in a very large cavity. Basin broad
and shallow. Flesh fine, white, with a very pleasant, sub-acid
flavour. Tree hardy and productive. September, October.
(Me. P. S. Report.)

Brirtte Sweet.

Origin unknown; good grower, and very productive.

Fruit above medium, roundish, approaching conic, sometimes
elongated, angular. Skin greenish yellow, shaded and splashed
with crimson, sprinkled with grey dots. Stem short, inserted in a
broad, shallow cavity. Calyx closed, set in a small corrugated
basin. Flesh yellowish, crisp, tender, juicy, sweet, and excellent.
September, October.

Brooxss’ Pippin.

Origin, farm of Wm. Brookes, Essex county, Va. Tree vigor-
ous, upright, bearing abundantly every year.

Fruit large, roundish, inclining to conical, obscurely ribbed,
greenish yellow, with a faint blush. Stem short, rather stout,
inserted in a deep, irregular, russet cavity. Basin small, shallow,
waved, sometimes furrowed. Flesh crisp, juicy, of fine texture,
with a pleasant aroma quality. November to March. (Ad.
Int. Rept.)

Bucxs County Pieri.

Origin, farm of M. Moon, Morrisville, Bucks Co., Pa. Tree
upright, moderately vigorous and productive.

Fruit large, roundish, rather obliquely depressed. Skin greenish
yellow, sometimes with a blush. Stalk short, in a large cavity.
Calyx closed, Lasin wide, deep, slightly corrugated, Flesh tender
firm, juicy, slightly sub-acid. (M. Moon, Ms.)

124 THE APPLE.

Bucuanan’s Pippin.
Buchanan's Seedling.

Raised by Robert Buchanan, of Cincinnati, O., from whom we
received specimens. ‘Tree vigorous and very productive. —

Fruit medium, oblate, very much flattened, slightly angular.
Skin yellowish, somewhat waxen, deeply shaded with maroon,
sometimes very obscurely striped and thickly covered with light
conspicuous dots. Stalk very short and small, surrounded by thin
scaly russet, inserted in a large cavity. Calyx partially closed, set
in around abrupt basin, slightly ribbed. Flesh greenish, very
solid, crisp and juicy, with a fine, refreshing, sub-acid flavour.
March, April.

BuckInGHAM.

Supposed to have originated with the Cherokee Indians,
Cass Co., Ga. Tree vigorous, erect, productive.

Fruit large, oblate, inclining to conic, angular, Skin greenish
yellow, shaded, striped and splashed with crimson, and thickly
sprinkled with white and grey dots. Stem very short, inserted in
a broad, deep cavity, surrounded by russet. Calyx closed, in a
large, deep, irregular basin. Flesh yellow, juicy, tender, with a
brisk, rich, sub-acid flavour. October, November.

Bucx Mrapow

Origin, Norwich, Conn., productive. Fruit above medium,
globular, slightly conic. Skin yellow, marbled and streaked
with red. Stem short, in a deep, abrupt cavity, thinly sur-
rounded by russet. Calyx small, closed, in an open basin.
Flesh yellowish, tender, juicy, with a rather rich, pleasant,
vinous flavour. November to March.

Burrineton’s Eary.

Origin said to be on the Brandywine, Pa. Tree of good
growth, bears moderately.

Fruit medium or below, oblate, angular. Skin yellowish white,
sometimes a faint blush. Stalk short, cavity large. Calyx closed,
basin shallow, slightly corrugated. Flesh tender, juicy, with a
sprightly, sub-acid flavour. Middle of August.

BuLuet.
Green Abram. WN. C. Greening.

Extensively cultivated on the line of Virginia and North Caro-
lina, where it is esteemed for its late keeping and productive-
ness.

THE APPLE. 125

Fruit medium, small, roundish Skin greenish yellow, striped
and mottled with light and dark red, and sprinkled with large
light dots. Stalk short, set ina small cavity, often bya lip. Calyx
closed, basin deep. Flesh tender, juicy, with a pleasant, sub-acid
flavour. January to April.

This is said to be distinct from Abram, Father Abram, or Red
Abram, and also Father Abraham of Coxe. Further trial is
necessary to decide.

Borr.
Granny Buff.

Origin uncertain. Tree vigorous, erect. Fruit very large,
irregular, roundish flattened and slightly angular. Skin thick,
yellow, striped, and shaded with red, very dark next the sun,
marked with a few greenish russet spots. Stem three-fourths of
an inch long, in a medium cavity. Calyx in a large, irregular
basin. Flesh white, and when well ripened, tender and excellent,
sometimes indifferent. November to March. (White’s Gard.)

Bourr’s Winter Sweet.

Raised by Elisha Burr, Hingham, Mass., a good grower, comes
early into bearing, productive.

Fruit medium, oblate. Skin yellow, marbled and striped
with red. Stem short, inserted in a large cavity. Calyx closed,
basin small. Flesh yellowish, fine grained, tender, juicy, with a
sugary, aromatic flavour. November to March.

Busu.

Origin, farm of Christian Dale, near Boalsburs, Centre Co., Pa.
Rather above medium, oblate, inclining to conical, greenish
yellow, with many russet dots near the crown, and occasionally
a faint blush. Stem nearly an inch long, inserted in a deep, open,
furrowed cavity. Calyx very small, set in a deep, narrow plaited
basin, flavour pleasant. September. (Ad. Int. Rep.)

Burrer.

From Pennsylvania.—Tree, vigorous, upright, very productive.

Fruit, above medium, roundish, inclining, and cylindric. Skin
yellow, fair. Stem short, cavity deep and round Calyx small,
closed, basin large and open. Flesh whitish, very sweet and
rich, valuable for cooking, and esteemed for making apple but-
ter. September and October.

Cates SwEET.

A Pennsylvania fruit. Tree vigorous and productive.
Fruit medium, roundish, flattened. Skin yellow. Flesh ra-

126 THE APPLE,

ther fine, very sweet, excellent for cooking. Last of August
and first of September. :

CULLASAGA.

Raised by Miss Ann Bryson, Macon Co., N. Carolina.—Good
grower, and a standard winter fruit for the south.

Fruit medium or large, roundish, inclining to oval, flattened
at base, and crown. Skin yellowish, mostly shaded and strip-
ed with dark crimson, and sprinkled with whitish dots. Stem
small and short, inserted in a deep cavity, surrounded by russet.
Calyx open, set in a shallow corrugated basin. Flesh yellow,
tender, juicy, with a very mild, rich, almost saccharine flavour.
January to April.

Cannon PEARMAIN.

Tree vigorous, spreading and productive; much grown in
N. Carolina, and some portions of the West.

Fruit medium, roundish, conic. Skin yellow, striped and
marbled with red. Stem medium, in a small cavity. Calyx
small, closed, basin abrupt. Flesh yellowish, firm, with a rich,
pleasant, vinous flavour, resembling Pearmain. December to

February.

Camak’s SwEET.
Camak’s Winter Sweet. Grape Vine.

Origin Macon Co., N. Carolina. ,

Fruit medium, roundish, obliquely conic. Colour whitish
green, with a warm cheek. Stem rather long, inserted in a
deep, narrow cavity. Calyx open, in a broad, shallow basin.
Flesh juicy, firm, not very tender, with a rather rich aromatic
flavour. November, to May and June.

Capron’s PLEASANT.

Fruit medium or above, roundish oblate. Skin greenish
yellow with a brownish tinge. Stem, rather stout, inserted in
an open cavity. Calyx large, in a medium basin. Flesh yel-
low, juicy, tender, mild, subacid, and very agreeable. Septem-
ber to October.

CAROLINE.

Origin premises of A. G. Baldwin, Hanover, New Jersey.
Tree, vigorous and productive.

Fruit medium, oblate, angular. Skin yellowish, mostly shad-
ed with maroon, obscurely striped, and thickly covered with
light dots. Stalk three quarters of an inch long, inserted
in a cavity surrounded by green russet with rays. Calyx,

THE APPLE. 127

closed, set in a shallow, uneven basin. Flesh, greenish, tender,
juicy, with a mild, pleasant, subacid flavour. January to April.

Carouina Rep JUNE.
Red June. Blush June.

Origin, somewhat uncertain, supposed to be Carolina. Tree
very vigorous, upright, an early and abundant bearer, much
esteemed at the south and sonth-west as their best early apple,
ripe a few days after Early Harvest, not equal to it in flavour
but more profitable as an orchard fruit.

Fruit medium or below, oval, irregular, inclining to conic.
Skin smooth, nearly the whole surface shaded with deep red and
almost of a purplish hue on the sunny side, and covered with a
light bloom, Stem variable in length, inserted in a small nar-
row cavity. Calyx closed, segments long, reflexed, basin narrow
plaited. Flesh very white, tender, juicy, with a brisk sub-acid
tlavour.

Carolina Striped June. Willson’s June. This is claimed to
be distinct. from the above, because the fruit is striped, whilst
the other is always shaded. The growth of the tree, form, flavour
of the fruit, and time of ripening similar. Not having seen this
we are not able to decide.

CarnauAn’s Favorite.

Origin, Southern Ohio. Tree vigorous, productive. Fruit
large, roundish, conic. Skin yellowish, striped and shaded with
red and much sprinkled with green or russet dots. Stalk of
medium length, cavity large. Calyx large, segments long, in a
corrugated basin. Flesh fine grained, juicy, with a very pleasant,
vinous flavour. December to March.

CARTER.
Royal Pippin.

Origin, farm of Nath. Carter, Leominster, Mass. A vigorous
grower and productive.

Fruit above medium, roundish, oval. Skin yellow, slightly
shaded, striped, and marbled with red. Stem short, inserted in
a deep cavity. Calyx closed, set ina large basin. Flesh ten-
der, almost melting, with a very mild, pleasant flavour. October
to January.

There is also a Carter Apple of Virginia, and another of Ala-

bama, but we have not seen them and they may prove synony-
mous.

CARNATION.

Fruit medium size, a delicious sub-acid apple, fully first-rate,

128 THE APPLE.

dark red splashed with russet. Flesh white, brittle, and very
juicy. Both the calyx and stem are sunk in deep depressions.
No autumn apple is superior. 10th of August. (White’s Gard.)

Caywoop.

Origin, Ulster Co., N. Y., valuable for its late keeping.

Fruit medium, oblate. Skin bright yellow, with a tinge of
red on the sunny side. Stalk rather long in a broad shallow
cavity. Calyx small, closed, basin broad and wrinkled. Flesh
yellowish, rather firm, pleasant, but not juicy or rich. Keeps
until July or September.

CHANDLER.

We received this fine variety, which is a great favourite in
Connecticut, from the Rev. H. S. Ramsdell, of Thompson, in that
state.

Fruit large, roundish, slightly flattened, and one-sided or an-
gular in its form; obscurely ribbed on its sides. Skin thickly
streaked and overspread with dull red, (with a few streaks of
bright red) on a greenish yellow ground; the red sprinkled with
light grey dots. Stalk short, deeply sunk in a wide cavity.
Calyx small and closed, set in a plaited, wide basin. Core and
seeds small. Flesh greenish white, tender, juicy, with a mode-
rately rich, sub-acid flavour. ‘The tree is one of moderate vi-
gour, and is a great bearer. November to February.

CHALLENGE.

Raised by D. C. Richmond, Sandusky, Ohio. A thrifty
grower, and exceedingly productive, hence its name.

Fruit large, oblate, slightly conic. Skin deep yellow, sprin-
kled with brownish dots. Stem rather slender, in a very large
cavity. Calyx closed, in deep corrugated basin. Flesh crisp,
tender, juicy, sweet, very good. October to June.

CHAMPLAIN.

Tree moderately vigorous, productive. Fruit large, roundish,
conic. Skin greenish, with a fine blush. Stem long, cavity
deep. Calyx closed, basin narrow. Flesh white, tender, juicy,
pleasant, sub-acid. September.

CHESTER.

Origin, Chester Co., Pa., specimens from Thos. Howey.

Fruit medium, oblate. Skin whitish yellow, sometimes with
a sunny cheek and sprinkled with carmine dots. Stalk short,
inserted in a broad shallow cavity. Calyx closed, set in a broad

THE APPLE. 129

open basin. Flesh crisp, tender, juicy, with a pleasant sub-acid
flavour. November, December.

CHRISTIANA,

Origin, on the premises of John R. Brinckle, near Wilming-
ton, Delaware. Size medium, roundish, inclining to conical.
Skin beautifully striped, and mottled with carmine on a yellow-
ish ground. Stem half an inch long, inserted in a deep rather
nerrow cavity. Calyx partially closed, set in a deep moderately
wide plaited basin. Flesh yellowish white, fine texture, juicy.
Flavour pleasant, delicate, sprightly, vinous, quality “very good.”
November. (Int. Rep.)

CHURCHILL GREENING. ©

Origin uncertain. Tree vigorous and productive.

Fruit. large, oblate, somewhat conic, ribbed, angular. Skin
yellowish green, shaded with dull red, and thickly sprinkled
with green dots. Stem rather long, slender, cavity broad.
Calyx closed, basin deep, somewhat furrowed. Flesh yellow,
tender, granular, with a brisk, vinous, almost saccharine flavour.
December to February.

CLARKE PEARMAIN.
Gloucester Pearmain. Golden Pearmain.

From N. Carolina, an old variety. Tree of slow growth, very
productive. Fruit medium, roundish, conical. Skin greenish
yellow, shaded and marbled with red and russet dots. Stalk
very short, cavity small. Calyx closed, basin small. Flesh
yellow, rather firm, crisp, rich, sub-acid, excellent, pearmain
flavour. December.

Ciype Beavry.
Mackie’s Clyde Beauty.

Raised by Mr. Mackie, Clyde, Wayne Co., N.Y. Tree vigor
ous, upright, very productive.

Fruit large, roundish, conic, angular. Skin greenish, oily,
sprinkled and mottled with dull red and bright red in the sun.
Stem short, slender, inserted in an acute cavity. Calyx closed,
set in a small corrugated basin. Flesh white, tender, juicy,
with a brisk sub-acid flavour. October to January.

Cotz, Thomp. Lind. Ron.
Scarlet Perfume. Duling ?

A variety from England of second quality, but admired for its
beauty of appearance.
6*

130 THE APPLE.

Fruit large, roundish, conic, and slightly angular. Skin nearly
covered with deep crimson on a yellowish ground, or sometimes
entirely red, with a little russet. Stalk long, woolly, planted in
a cavity broad and deep. Calyx large, in a broad basin. Flesh
white, rather firm, juicy, with a somewhat rich and agreeable
flavour. August.

Coue’s QUINCE.

Large to very large; flattish conical; ribbed; bright yellow,
seldom a brown cheek. Flesh, when first ripe, firm, juicy,
pleasant acid, and first rate for cooking; when mellow, very
tender, of a mild, rich, high quince flavour. July to September.
A good grower, good and constant bearer. Raised by the late
Capt. Henry Cole, Cornish, Maine.—( Cole.)

Conway.

Fruit medium, oblate, obscurely angular. Skin greenish
yellow, sparsely covered with brown dots. Stem short, cavity
broad and shallow. Calyx closed in a corrugated basin. Flesh
crisp, juicy, with a high, vinous, aromatic flavour. January to
February.

CoopEr.
Beauty Red. Lady Washington.

Origin unknown ; supposed to be an old Eastern variety, as
yet unrecognised. Thrives well at the West, and much esteemed
there by many. Growth vigorous, upright, productive. Fruit
large, roundish, oblate, sides unequal. Skin greenish yellow,
with a few stripes and splashes of bright red, thickly sprinkled
with brown dots. Stem short, inserted in a deep cavity,
slightly russeted. Calyx small, closed, basin deep. Flesh tender,
juicy, vinous, with a pleasant but not high flavour. October
to December.

Cooprr’s Marker.
Cooper’s Redling.

Tree vigorous, upright, with long, slender branches. Pro-
ductive and a late keeper.

Fruit medium, oblong, conic. Skin yellowish, shaded with
red, and striped with crimson. Stem short, cavity deep, nar-
row. Calyx closed, basin small. Flesh white, tender, with a
brisk, sub-acid flavour. December to May.

Cornish GitiirLoweR. Thomp. Lind. Ron.
Cornish July-flower. Pomme Regelans. Red Gilliflower?

This is considered one of the highest flavoured apples in Eng-
land; it is rather a shy bearer.

THE APPLE. 131

Fruit medium size, ovate, narrowing much to the eye, where
it is ribbed. Skin dull green, or dark yellowish green, with a
sunny side of brownish red, intermixed with a few streaks of
richer red. Calyx large, set in a very narrow, furrowed or
knobby basin. Stalk three-fourths of an inch long. Flesh
yellowish, firm, with a rich, high flavour, and a slight perfume.
November to April.

CornELu’s Fancy.
Cornell’s Favourite.

From Pennsylvania. Tree vigorous and productive.

Fruit medium, oblong, conical. Skin waxen yellow, shaded
and splashed with crimson. Stalk of medium length, cavity
rather large. Calyx closed, abrupt corrugated. Flesh white,
tender, crisp, juicy, with a pleasant sub-acid flavour. September.

Cos, or Caas. Ken. Buel.

A native of Kingston, N. Y., where it is productive, and
highly esteemed.

Fruit large, one-sided or angular, roundish, broad and flatten-
ed at the stalk, narrowing a good deal to the eye. Skin
smooth, pale greenish yellow in the shade, but red in the sun,
with splashes and specks of bright red, and a few yellow dots.
Flesh white, tender, with a mild, agreeable flavour. December
to March.

Court-penpu Prat. Thomp.

Court-pendu. Lind. P. Mag. Noisette.
Court-pendu plat rugeatre. Fon.
Capendu. 0. Duh.

Garnon’s Apple,

Court-pendu Extra,

Rond Gros, of various
oo z European
que, , \ collections,
: Rouge Musqué, Galwilene
Coriandre Rose, * g
Pomme de Berlin
Wollaton Pipin, » Thompson.
Russian,
Princesse Noble Zoete, J

A popular French variety.

Fruit of medium size, regularly formed, and quite flat. Skin
rich, deep crimson on the sunny side, with a little pale greenish
yellow in the shade. Stalk short, inserted in a very deep cavi-
ty. Calyx large, set in a wide shallow basin. Flesh yellow,
crisp, with a rich, brisk, acid flavour. The tree bears young
and plentifully. November to February.

132 THE APPLE.

Court or Wicx. Thomp. Rond.

Court of Wick Pippin. Lind. P. Mag.
Court de Wick. Hooker.

Rival Golden Pippin,

Fry’s Pippin,

Golden Drop,

‘Wood's Huntingdon,

Transparent Pippin, }of various English nurseries.
Philip’s Reinette,

Knightwick Pippin,

Week’s Pippin,

Yellow,

A highly flavoured English dessert apple of the Golden Pippin
class, which does not succeed well with us.

Fruit below the middle size, regularly formed, roundish-ovate,
somewhat flattened. Skin greenish yellow in the shade, but be-
coming a warm orange, with a little red, and dotted with small
russet brown specks in the sun. Flesh yellow, crisp, and juicy,
with a high, poignant flavour. October to February.

CRANBERRY PIPPIN,

This strikingly beautiful apple was found growing on a farm
near Hudson, N. Y. It is only second rate, in point of flavour—
about equal to Hawthornden—but it is an excellent cooking
apple, and its beautiful appearance and great productiveness, will,
we think, render it a popular variety for market.

Fruit above medium size, very regularly formed, a little flat-
tened. Skin very smooth, of a fine clear yellow in the shade,
with a bright scarlet cheek. Flesh white, moderately juicy,
with a mild, sub-acid flavour. November to February.

CRACKING.

Origin, farm of Henry Barger, Harrison county, Ohio. Tree
vigorous and productive, highly esteemed where known.

Fruit fair, large, roundish, slightly flattened, inclining to conic,
angular. Skin fair fine yellow, with a slight tinge of red, thinly
sprinkled with large green dots. Stem short, in a rather deep
cavity. Calyx closed in a corrugated basin. Flesh yellowish
white, crisp, tender, juicy, and excellent. October to January.

Cup.

Origin, Jefferson county, Ohio. Introduced by Georg Culp.

Fruit. medium, angular, irregularly conic. Skin waxen yel-
low, shaded with blush or dull crimson, thickly sprinkled with
light dots. Stalk short, inserted in a broad, deep cavity, sur-
rounded by thin russet. Calyx closed, basin uneven. Flesh

THE APPLE. 133

firm, crisp, juicy, with an agreeable, vinous flavour. December
to March.
CUMBERLAND SPICE.

From Cumberland county, N. J.

Fruit rather above medium, conic, angular. Skin pale yel-
low, rarely with a blush, sprinkled with brown dots. Stem
short and thick. Cavity shallow. Calyx small, partially open,
in a small slightly corrugated basin. Flesh white, tender, juicy,
and pleasant. Apt to shrivel. Core large and hollow. Decem-
ber to February.

Curtis SwEeEt.

Origin unknown. Received from A. Bresee, Hubbardton,
Vermont. Tree vigorous, upright productive.

Fruit large, oval, inclining to ovate, ribbed. Skin pale yel-
low, sprinkled, marbled, and splashed with crimson, and thickly
covered with crimson dots. Stem short, inserted in a deep,
acute cavity. Calyx closed, basin very shallow, and nearly
filled with prominences. Flesh white, fine grained, very tender,
with a very pleasant, delicate flavour. August to October.

Danvers WintER Sweet. Man. Ken.
Epse’s Sweet.

In Massachusetts, from a town in which this variety takes its
name, it has been for a long time one of the best market apples
—but we think it inferior to the Ladies’ Sweeting. It is an
abundant bearer, and a very rapid tree in its growth.

Fruit of medium size, roundish-oblong. Skin smooth, dull
yellow, with an orange blush. Stalk slender, inclining to one
side. Calyx set in a smooth, narrow basin. Flesh yellow, firm,
sweet, and rich. It bakes well, and is fit for use the whole
winter, and often till April.

Davis.

Origin, Plymouth, Wayne Co., Michigan, on the farm of
Jehiel Davis. Tree vigorous, upright, bears annually.

Fruit small, inclining to cylindric, flattened at base and
crown. Skin yellowish, shaded, and obscurely striped with
crimson, russeted at the crown, and sprinkled with grey dots.
Stem long, inserted in a round deep cavity. Calyx closed, set
in a small uneven basin. Flesh whitish, fine-grained, compact,
juicy, crisp, sprightly, sub-acid. April, May.

Derry Nownsucu.
Dinsmore.—Londonderry.

Origin unknown, from Keene, N. H., and held in estimation

134 THE APPLE.

there. Tree thrifty and productive, a late keeper. Fruit
above medium, oblong, or conic, angular, skin yellow sprink-
led, shaded, and splashed with crimson. Stem short, in a mo-
derate cavity. Calyx large, closed, basin shallow, uneven. Flesh
yellowish, juicy, tender, slightly aromatic, agreeably sub-acid.
January to April.

Derroir Buiack.
Crimson Pippin. Grand Sachem.

A showy, large, dark, blood-red fruit, but rather coarse, and
scarcely worth cultivation. Fruit very large, roundish, distinctly
ribbed, and irregular in its outline. Stalk short and strong, and
calyx set in a well marked basin. Skin smooth, deep, dingy
red, over the whole surface. Flesh white, rather dry, and with-
out much flavour. September.

Derroit Rep.
Detroit. Black apple of some. Large black.

This fruit, commonly known in Western New-York and
Michigan as the Detroit, is supposed to have been brought to
the neighbourhood of Detroit by early Freneh settlers, and
thence disseminated.

Fruit of medium or rather large size, roundish, somewhat
conical. Stalk three-fourths of an inch long, planted in a deep
cavity. Skin pretty thick, smooth, and glossy, bright crimson
at first, but becoming dark blackish purple at maturity, some-
what dotted and marbled with specks of fawn colour on the
sunny side. Calyx closed, set in a shallow plaited basin. Flesh
white, (sometimes stained with red to the core in exposed spe-
Rey crisp, Juicy, of agreeable, sprightly, sub-acid flavour.
October to February.

DEVONSHIRE QUARRENDEN. Thom. P. Mag. Fors.
Red Quarrenden.—Lind. Sack Apple.
An English fruit, scarcely of medium size, roundish, flattened,
and slightly narrowed at the eye. Skin rich deep crimson,
with lighter crimson, sprinkled with numerous green dots.

Flesh nearly white, crisp, juicy, with a pleasant sub-acid flavour.
Ripe during all August and September.

DILLINGHAM.

Raised by D. C. Richmond, of Sandusky, Ohio. Tree mo-
derately vigorous, productive, and particularly excellent for
baking.

Fruit, medium, roundish, inclining to conic, Skin greenish-

THE APPLE. 135

yellow, with green and red dots. Stem short, cavity deep.
Calyx closed in a medium basin. Flesh yellowish, fine-grained,
juicy, sweet. November to February.

DisHAROON.

Origin, Habersham county, Georgia, growth upright and
vigorous.

Fruit medium roundish, oval or oblate. Skin greenish white,
covered with grey dots. Stem short, inserted in a large cavity.
Calyx partially closed, set in a rather deep, round, open basin.
Flesh, white, juicy, tender, with a pleasant sub-acid flavour.
November to December.

Domine.

Wells—Striped R. I. Greening.
Hogan—English Red Streak.

This apple, extensively planted in the-orchards on the Hud-
son, so much resembles the Rambo externally, that the two are
often confounded together, and the outline of the latter fruit (see
Rambo,) may be taken as nearly a fac-simile of this. The Domine
is, however, of a livelier colour, and the flavour and season of
the two fruits are very distinct,—the Rambo being rather a high
flavoured early winter or autumn apple, while the Domine is a
sprightly, juicy, long keeping, winter fruit.

Fruit of medium size, flat. Skin lively greenish-yellow in
the shade, with stripes and splashes of bright red in the sun,
and pretty large russet specks. Stalk long and slender, planted
in a wide cavity and inclining to one side. Calyx small, in a
broad basin, moderately sunk. Flesh white, exceedingly tender
and juicy, with a sprightly pleasant, though not high flavour.
Young wood of a smooth, lively, light brown, and the trees are
the most rapid growers and prodigious bearers that we know—
the branches being literally weighed down by the rope-like
clusters of fruit.

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

Downton Pippin. Thomp. Lind.

Elton Pippin, 4
Knight's Golden Pippin, bof some Hnglish gardens.
Downton Golden Pippin. Ken.
A rather early variety of the English Golden Pippin, raised
by Mr. Knight of Downton Castle.

136 THE APPLE.

Fruit a little larger than the Golden Pippin, about two and a
quarter inches in diameter, roundish, flat at the ends. Skin
smooth, yellow. Flesh yellowish, crisp, with a brisk, rich, tart
flavour. October and November.

Downtine’s Paragon.

Raised by A. G. Downing, near Canton, Illinois. Growth
upright, not very strong. Bears regularly and well.

Fruit above medium, oblong, oval. Skin light yellow, witha
sunny cheek. Stem short and small, inserted in a deep abrupt
cavity. Calyx partially closed, basin deep. Flesh whitish, juicy,
tender, sweet, rich, aromatic, somewhat like early Sweet Bough.
September to December.

Drap v’Or. Coxe. Thomp. Ron.

Vrai Drap @’Or. 0. Duh.

Early Summer pippin, of some New-York gardens.
Bay Apple ac. to

Bonne de Mai § Thomp.

This is distinct from the Drap d’Or of Lindley, and of
Noisette, and most French authors, which is quite a small apple ;
but it is the Vrai Drap d’ Or of the old Duhamel, pl. xii. Fig. 4.

Fruit large, roundish, sometimes a little oblong, narrowing
slightly to the eye. Skin smooth, yellow or dead gold colour,
with distinct small brown dots, or specks. Stalk short, mode-
rately sunk, Calyx set in a shallowish basin, which is rather
plaited or irregular. Flesh crisp, juicy, and of a pleasant,
sprightly, mild flavour, agreeable for the dessert or for cooking.
August to October. The tree grows vigorously, and bears well,
and the wood is smooth and dark brown.

Dutcusss or OtpensurcH., Thomp. Ron.

A handsome Russian Fruit of good quality, tree vigorous and
productive, valuable for market. Succeeds well at the North.

Fruit medium size, regularly formed, roundish. Skin smooth,
finely washed and streaked with red on a golden or yellow
ground, Calyx pretty large and nearly closed, set in a wide
even hollow. There is a faint blue bloom on this fruit. The
flesh is rich and juicy, with an excellent flavour. Ripens early
in September.

Dyer, orn Pomme Roratze. Ken

Smithfield Spice. Tompkins.
Mygatt’s Bergamot. Coe’s Spice.
Beard Burden. Bullripe.

A popular New England dessert apple, very sprightly, tender,
and excellent. It is supposed to be of French origin, and to

THE APPLE. 137

have been brought to Rhode Island more than a hundred years
ago. It was re-named Dyer by the Mass. Hort. Society, who
supposed it to be a seedling of Mr. Dyer, of R. L, but the old
and familiar name of Pomme Royale should be preferred.

Fruit of medium size, roundish, pretty regularly formed. Skin
smooth, pale greenish yellow, with a faint blush and a few dark
specks on one side. Stalk about half an inch long, set in a
smooth, round cavity. Calyx closed, basin plaited, moderately
deep. Core round, hollow. Flesh white, very tender and juicy ;
flavour very mild and agreeable—slightly sub-acid. September,
October.

Dutcu Mienonne. Thomp. Lind. P. Mag.

_ Reinette Dorée, (of the Germans.) Paternoster Apfel.
Pomme de Laak. Settin Pippin.
Grosser Casselar Reinette. Copmanthorpe Crab.

This magnificent and delicious apple from Holland, proves
one of the greatest acquisitions that we have received from
abroad. The tree makes very strong and upright shoots, and
bears fine crops.

Fruit large, often very large, roundish, very regularly formed.
Skin dull orange, half covered or more with rich, dull red, dot-
ted and mottled with large yellow russet specks. Calyx open,
set in a deep, round, regular basin. Stalk nearly an inch long,
slender, bent, and planted in a narrow, deep cavity. Flesh at
first firm, but becoming tender, with a rich, very aromatic flavour.
November to February.

Duckett.

A southern Fruit.

Fruit rather large, oblate. Skin light waxen yellow, often
with a crimson cheek, Stem short, inserted in a deep cavity.
Calyx small, closed basin, deep, furrowed. Flesh white, tender,
juicy, with a pleasant vinous flavour. Very good at the south,
where it is ripe October to November.

Earty PEnnock.

Shakers’ Yellow. Indian Queen.
August Apple. New-Jersey Red Streak.
Warren Pennock. Harmony.

A very productive and favourite variety, with many at the
west.

Fruit large, conic, angular or ribbed. Skin light yellow,
splashed, mottled and shaded, with light red. Stem short,
cavity large. Calyx closed, in a small narrow plaited basin.
Flesh whitish, a little coarse, with a pleasant sub-acid flavour.
Last of August and September.

1388 THE APPLE.

Earty CHANDLER.

Fruit medium or small, roundish. Skin mostly shaded and
striped with fine red on yellow ground. Stem short, in a regular
eayity. Calyx closed, in a large basin. Flesh yellowish, tender,
juicy, with a pleasant sub-acid flavour. Fine for cooking, too
acid for eating. August.

Earty Lone Stem?
Early Spice.

Origin unknown. Specimens received from Henry Avery,
Burlington, Iowa.

Fruit small, oblong, conical, slightly ribbed. Skin greenish
yellow. Stem long, slender, in a large cavity, slightly russeted.
Calyx closed, basin shallow, corrugated. Flesh white, tender,
juicy, slightly aromatic, subacid. August.

Earty StrawsBerry APPLE.
American Red Juneating?
Red Juneating, erroneously, of some American gardens.

A beautiful variety, which is said to have originated in the
neighbourhood of New-York, and appears in the markets there
from July till September. It is quite distinct from the Early
Red Margaret, which has no fragrance, and a short stem

Fruit round-
ish, narrowing
towards the eye.
Skin smooth and
fair, finely striped
and stained with
bright and dark
red, on a yellow-
ish white ground.
Stalk an inch
and a half long,
rather slender
and uneven, in-
serted in a deep
cavity. Calyx
rather small, ina
shallow, narrow \
basin. Flesh ‘
white, slightly
tinged with red
next the skin,
tender, subacid,
and very spright- -
ly and brisk in Early Strawberry.
flavour, with an agreeable aroma.

THE APPLE. 139

Earty Rep Marearet. Thomp. Lind.

Margaret, or Striped Juneating. Ronalds.

Early Red Juneating. Striped Juneating.
Red Juneating. Eve Apple of the Irish.
Margaretha Apfel, or the Germans.

An excellent early apple, ripening about the middle of July,
or directly after the Early Harvest. The tree while young is
rather slender, with upright woolly shoots. It is a moderate
bearer.

Fruit — below
medium size,
roundish-ovate,
tapering towards
the eye. Skin
greenish yellow,
pretty well cover-
ed by stripes of
dark red. Stalk
short and thick.

Calyx closed, and
placed in a very
shallow _ plaited
basin. Flesh
white, sub-acid,
and when freshly
gathered from the
tree, of a rich
agreeable flavour. ee Se

This is distinct from the Margaret Apple of Miller, the Red
Juneating of some of our gardens, which resembles it, but is
round, with a short slender stalk, and dull yellow skin striped
with orange red on one side, the fruit fragrant and the leaves
very downy.

EQuintELEY.

Sol. Carter.

Origin, Yancey Co., N. Carolina—One of the best of the
southern apples. Specimens sent us by W. N. White, from
Mr. Van Beuren.

Fruit large, oblate, conic, angular, slightly oblique. Skin
whitish yellow, mostly overspread with beautiful bright crim-
son, and thinly sprinkled with whitish dots. Stalk short and
fleshy, inserted in a broad, deep cavity. Calyx closed, set in a
deep, rather narrow, irregular basin. Flesh yellowish, very
tender, almost melting, juicy, with a very mild, sub-acid flavour.
November to May.

140 THE APPLE.

Equinteley.

Exicxre’s WINTER SWEET.

Origin, Lebanon County, Pa. An upright grower, and a good
bearer. '

Fruit above medium, obliquely depressed. Skin yellow,
striped and mottled with crimson. Stem short, inserted in a
large cavity, slightly russeted. Calyx nearly closed, set in a deep,
slightly plaited basin. Flesh yellowish, a little coarse, tender,
not very juicy, but very sweet, and excellent for apple butter.
December to January.

ENFIELD PEARMAIN.

A moderate grower and a fair bearer.

Fruit below medium, nearly globular. Skin deep red, sprinkled
with minute dots. Stem long and slender, in a large cavity,
surrounded by thin russet. Calyx partially closed, in a broad,
shallow basin. Flesh tender, fine grained, juicy, with a pleasant,
mild, rich flavour, resembling Seek-no-further. December to
February.

Esten.

Origin, Rhode Island. Tree vigorous, productive.

Fruit large, oblong-ovate, slightly ribbed, smooth. Yellow,
sometimes with a blush, dots large, green, and red. Stalk one
inch long, slender. Cavity deep, basin shallow. Flesh white,
fine-grained, mild, sub-acid. (J. J. T.)

THE APPLE. 141

EwaALt.

Origin, farm of John Ewalt.

Size full medium. Form truncated, somewhat angular. Co-
lour greenish yellow, with a bright red cheek, and many green-
ish russet spots, especially about the base. Stem very short,
rather stout, inserted in a narrow, not very deep, cavity. Calyx
closed, set in a narrow, moderately deep, slightly plaited basin.
Flesh fine texture, tender. Flavour sprightly and pleasant, with
an exceedingly fragrant odour. Quality very good. April.
(W. D. Brinckle.)

EXceEL.

Origin, Sharon, Conn. A strong grower and a good bearer.

Fruit large, oblate, angular. Skin yellowish, marbled,
splashed, and shaded with red. Stalk in a large cavity. Calyx
closed, in a rather deep, slightly furrowed basin. Flesh yellow,
tender, juicy, rich, with a very brisk, sub-acid flavour. Core
large and open. December to February.

Exquisite.

Origin, orchard of A. G. Downing, Canton, Illinois. Growth
moderate, upright, and very productive.

Fruit below medium, oblate. Skin yellow, striped and marked
with red. Stem short and small, surrounded by russet, in a deep,
broad cavity. Calyx small, partially closed, set in a shallow
basin. Flesh white, juicy, melting, with a very rich, vinous
flavour, almost saccharine. A delightful apple for the table.
September to November.

Eustis.
Ben Apple.

Origin, South Reading, Mass. Moderate grower, a good
bearer.

Fruit rather large, roundish, slightly conic. Skin yellow,
striped and shaded with fine red, and sprinkled with greenish
dots. Stem short, inserted in a deep cavity, surrounded by
russet. Calyx partially open, basin narrow, rather deep. Flesh
yellowish, firm, crisp, mild, sub-acid. November to January.

FarrBanks.

Origin, Winthrop, Maine.

Fruit medium, oblate, conic. Light yellow, striped with red,
and patched with russet. Stem long, cavity broad and shallow.
Flesh yellowish, juicy, with a rich, vinous flavour. September
to October. (Me. P.S. R.)

142, THE APPLE.

Faruey’s Rep.

A native of Oldham, Ky. Tree a moderate grower, hardy
and productive.

Fruit cylindric, inclining to oval, angular. Skin yellowish,
shaded and striped with deep crimson, and specked with light
dots. Stalk very short, inserted in a deep, irregular cavity, sur-
rounded by thin russet. Calyx open, in a very ’ shallow, uneven
basin. Flesh whitish, very firm, crisp, juicy, with a pleasant,
vinous flavour, January, April.

Fatt SEEK-NO-FURTHER.
Winter Seek-no-further.

Tree thrifty and productive.

Origin unknown; grown in Connecticut, and much prized
there.

Fruit very large, oblate. Skin yellow, mostly shaded with
red, striped with darker red, and covered with numerous greyish
dots. Stalk rather long, inserted in a broad , deep, russeted cavity.
Calyx closed, in a very broad, uneven basin. Flesh whitish, ten-
der, moderately juicy, with a pleasant sub-acid flavour. October,
January.

FALLOWATER.
Falwalder. Pim’s Beauty of the West.
Fornwalder. Pound.

Tulpehocken. Mountain Pippin.

A favourite apple of Pennsylvania, of which State it is a
native, introduced by Mr. Garber, of Columbia. ‘Tree, a strong
grower and very productive.

Fruit very large, globular, inclining to conic. Skin yellowish
green, shaded with dull red, and sprinkled with large grey dots.
Stalk very short, inserted in a deep cavity. Calyx small and
closed, set in a slightly plaited basin. Flesh greenish white,
juicy, crisp, rather tender, pleasant, sub-acid flavour. November,
February.

Fatt Harvey. Man. Ken.

A fine large Fall fruit from Essex Co., Mass. , very highly es-
teemed in that neighbourhood. We do not think it comparable
to the Fall pippin, which it a little resembles.

Fruit large, a little flattened, obscurely ribbed or irregular
about the stalk, which is rather slender, an inch long, set in a
wide, deep cavity. Calyx closed, small, in a rather shallow cor-
rugated basin. Skin pale straw yellow, with a few scattered
dots. Flesh white, juicy, crisp, with a rich, good flavour. Oc-
tober and November.

THE APPLE. aa

Oake’s apple very much resembles the above, but said to be a
seedling and ripens later. It may prove distinct.

Fatt PEearMain.

Tree thrifty, moderate bearer.

Fruit fair and handsome, from Connecticut ; medium round-
ish, conic, slightly angular. Skin yellow, striped, splashed and
shaded with crimson, and sprinkled with grey and green
dots. Stalk medium, in a deep, slightly russeted cavity.
Calyx partially closed, basin rather deep, slightly corrugated.
Flesh white, tender, juicy, sub-acid, rather rich flavour. Septem-
ber, October.

Fatt ORANGE.

Holden. Hoypen.
Jones’ Pippin.

Origin, Holden, Mass. A very strong, erect grower, good
bearer.

Fruit fair, large, roundish, ovate, angular. Skin pale yellow,
sometimes with a dull red cheek and sprinkled with brownish
dots. Stalk short, inserted in a deep, narrow cavity, very
slightly surrounded by russet. Calyx large, partially closed,
basin rather deep, narrow. Flesh white, tender, juicy, sub-acid.
Too acid for a dessert, good for cooking. October, November.

Fay’s Russet.

Origin, Bennington, Vt., on the farm of Mr. Fay, moderate
grower and very productive.

Fruit rather below medium size, conic. Skin light yellow,
mostly covered with russet, having a crimson cheek, obscurely
striped. Stalk short and small, inserted in a moderate, acute
cavity. Calyx partially closed, segments long, in a shallow
somewhat furrowed basin. Flesh white, tender, sprightly,
pleasantly sub-acid. April, June.

Fisx’s SEEDLING.

Origin, Keene, New Hampshire. ‘Tree vigorous and produce
tive, highly esteemed in its locality.

Fruit medium, oblate, oblique. Skin deep red on the sunny
side, indistinctly striped with darker red and yellow, and
sprinkled with yellow dots. Stalk medium length, in a round,
deep, russeted cavity. Calyx large, segments reflexed, in a
broad basin, of moderate depth. Flesh greenish white, tender,
melting, with a rich vinous, saccharine flavour. October, Ne-

vember. (Robert Wilson’s MS.)

144 THE APPLE.

Focurt.

A seedling of Lebanon Co, Pa. Tree a low open head,
productive.

Fruit large, oblate, slightly conic, angular. Skin pale yellow,
sometimes with a blush. Stem short, cavity broad, deep, russeted.
Calyx almost closed, cavity broad and shallow. Flesh white,
crisp, tender, juicy, with a good, sub-acid flavour. October,
December. Excellent for culinary purposes.

Founp.ine.
Shirley. Groton.

Origin, Groton, Mass. ‘Tree moderately vigorous, spreading,
productive.

Fruit above medium, oblate, inclining to conic, angular. Skin
yellowish green, striped and shaded with deep rich red. Stalk
short, slender, in a large, somewhat furrowed cavity. Calyx
closed, basin small, furrowed, Flesh yellow, tender, juicy, with
‘ pleasant, rich, vinous flavour, very good. August, Septem-

er.

Forp AppLe.
Origin, farm of David Ford, Canaan, Columbia Co., N. Y.

Fruit large, roundish, slightly conical, colour rich yellow. Stem
long, cavity shallow, basin small, plaited. Flesh yellowish white,
solid, moderately tender, with a high, rich, rather acid flavour.
October, January. (Cult.)

Fort Mramt.

Origin near Fort Miami, Ohio. ‘Tree thrifty, healthy, pro-
ductive, but not an early bearer.

Fruit: medium to large, oblong, flattened at both ends, some-
what ribbed. Colour brownish red, generally a little russeted.
Stalk medium, cavity deep, open, uneven. Calyx closed, basin
abrupt, furrowed. Flesh yellowish white, crisp, breaking, with an
exceedingly high, sub-acid, spicy flavour. February to May.
(Elliott.)

Frencu Pippin.

Tree hardy and vigorous, with dark, reddish brown shoots,
grown in Essex Co., N. J.

Fruit rather large, roundish, oblate, sometimes oblique.
Skin fine yellow, with a faint dull cheek, thinly sprinkled
with large brown dots, and traces of russet. Stalk short,
inserted in a medium cavity, basin large, open. Flesh yel-

THE APPLE. 145

lowish, tender, pleasant, rich, sub-acid, very good. October,
January.

Quite distinct from Newark or French Pippin, which has
slender branches. There is also another French Pippin, grown
in Pa. distinct.

FRANKLIN’s GOLDEN Pippin. Thomp. Lind. Man.
Sudlow’s Fall Pippin.

This should be an American variety, named after Dr. Frank-
lin. Fruit of medium size, oval, very regular in shape, rather
broadest at the base. Eye sunk in an even hollow. Stalk
short, slender, deeply planted. Skin deep yellow, freckled with
numerous dark spots. Flesh pale yellow, crisp, tender, with a
fine rich aromatic flavour. The tree grows freely, and forms an
upright head. October.

We have not been able to obtain the fruit, and give the old
description.

GABRIEL.
Ladies’ Blush.

Tree of rather slender growth, productive.

Fruit above medium, globular, inclining to conic. Skin
whitish green, shaded and splashed with crimson, and sprinkled
with grey dots. Stalk short, inserted in a broad, deep cavity.
Calyx open, set in a moderate, uneven basin. Flesh yellowish,
tender, juicy, with a rich, pleasant, sub-acid flavour. October
and November.

GaRRETTSON’s WarRzy.

Tree of vigorous growth, productive. Fruit medium, roundish,
slightly oblate, a little angular. Skin yellowish, thickly covered
with light specks. Stalk short, inserted at an inclination in a
shallow cavity. Calyx closed, in a small abrupt furrowed basin.
Flesh white, tender, juicy, with a pleasant sub-acid flavour.
July and August.

Gewiss Goop.
Gewis Guth. Indeed Good.

Fruit medium globular, sometimes oblate, often conic. Skin
light yellow, slightly shaded with carmine. Stalk short, in-
serted in a deep, narrow cavity. Calyx partially closed, basin
deep, slightly corrugated. Flesh juicy, tender, crisp, with a
somewhat spicy, sub-acid flavour. December, February.

Origin, Berks Co., Pa., and is much esteemed by the farmers
there.

7

146 THE APPLE.

Go.tpren Sweet.

nge Sweeting, or ‘
gone Sweet. } Kenrick

A celebrated Connecticut fruit sent us by Mr. Lyman, of that
state. Fruit above the medium size, roundish, scarcely flattened,
fair, and well formed. Skin, when fully ripe, pale yellow or
straw colour. Stalk about an inch long, slender at its junction
with the fruit. Calyx closed, and set in a basin of moderate
depth. Flesh tender, sweet, rich, and excellent. The tree is a
Pec, free grower, and bears large crops. A valuable sort.

ipe in August and September.

Gotpren Batu. Ken.

This is a favourite apple in the state of Maine, and a vigorous,
hardy variety. Fruit large, roundish, narrowing a little to the
eye, about three inches deep—and a good deal ribbed at the
sides and towards the crown. Skin smooth, golden yellow, with
a few dots. Stalk set in a broad, shallow cavity. Eye rather
narrow. Flesh crisp, tender, with a rich, aromatic flavour.
December to March. <A native of Connecticut. Moderate
bearer.

Go.pEN Russet, or Mass.

Tree vigorous, upright, and productive. Fruit medium, glo-
bular, conic. Skin golden russet, with a sunny cheek. Stalk
small and short, inserted in a deep cavity. Calyx nearly closed,
segments small, recurved, basin deep, round, and open. Flesh
yellowish-white, tender, with a rich mild sub-acid flavour.
January, April.

There are many Golden Russets about the country, and it is
difficult to identify them. This is from Mass. and believed to
be distinct from those grown in N, Y., and west, yet may not
prove so when fully tested.

Gotpen Pippin. Ray. Thomp. Lind.

English Golden Pippin,

Old Golden Pippin, ac. to Thomp.
Balgone Pippin,

Milton Golden Pippin,

Russet Golden Pippin,
Herefordshire Golden Pippin,
London Golden Pippin,
Warter’s Golden Pippin,
Bayfordbury Golden Pippin,
Pepin d@’Or. Knoop,

Pomme d’Or. Noisette of Duh.
Koening’s Pippelin.

Reinette d’ Angleterre.

Ihe Golden Pippin of the English, is the queen of all dessert

THE APPLE. 147

apples, in the estimation of the English connoisseurs, as it unites
the qualities of small size, fine form, and colour, with high flavour
and durability. It is a very old variety, being mentioned by
Evelyn, in 1660, but it thrives well in many parts of England
still. The Golden Pippin has never become popular in this
country, either because the taste here, does not run in favour
of small apples, with the high, sub-acid flavour of the Golden
Pippin, and other favourite
English sorts, or because
our Newtown pippins,
Swaars, and Spitzenburghs,
etc. are still higher fla-
voured, and of a size more
admired in this country.
|The Golden Pippin is not
a very strong grower, and
is rather suited to the gar-
den than the orchard, with
us.

Fruit small, round, and
regularly formed. Skin
> gold colour, dotted with
Golden Pippin. gray, russety dots, with also
obscure white specks imbedded under the skin. Stalk nearly
an inch long, slender. Calyx small, and set in a regular, shallow
basin. Flesh yellowish, crisp, rather acid, but with a rich,
brisk, high flavour. A great bearer, but requires a strong, deep,
sandy loam. November to March.

There are many varieties of the English Golden Pippin, dit-
fering but little in general appearance and size, and very little
in flavour, from the old sort, but of rather more thrifty growth;
the best of these are Hughes’, and Kirke’s new Cluster Golden
Pippins.

There are half a dozen sorts of apples which are improperly
called Amertcan GotpEn Pippin, but we have never yet been
able to find a distinct and new variety of this name. What
are so termed are, usually, the Fall, or the Yellow Newtown

Pippin.

GRANDFATHER.

Fruit large, roundish, oblate, inclining to conic, somewhat
angular. Skin whitish, marbled, striped, splashed, and shaded
with crimson. Stalk short, inserted in a very deep cavity, sur-
rounded by russet. Calyx small, closed, set in a small deep,
abrupt basin, surrounded by prominences. Flesh white, tender,
juicy, pleasant, sub-acid flavour. October.

148 THE APPLE.

GreEN SEEK NO FURTHER.

White Seek-no-further.
Flusking Seek-no-further.
Seek-no-further. Come.

Rather large, roundish, conical. Skin yellowish green, sprink-
led with green and brown dots. Stem short, in a moderate
cavity. Calyx closed, in a rather deep basin. Flesh white,
crisp, tender, juicy, with a pleasant, mild, sub-acid flavour.
October, January.

Tree while young very slow in its growth, but makes a compact,
well formed head in the orchard.

Fruit apt to be knotty and unfair.

Origin in the garden of the late Wm. Prince, Flushing, L. I.

GREENSKIN.

An old fruit much grown in North Carolina, also west.

Tree vigorous and erect, productive.

Fruit medium, oblate, flattened at base and crown. Skin
greenish yellow, oily. Stalk very short, inserted in a large
cavity. Calyx small, closed, set in a broad, open basin. Flesh
juicy, very tender, with a sweet, rich, vinous flavour. November,
February.

GreEN’s CHOICE.

Origin Chester County, Pa. Tree vigorous and productive.

Fruit medium, roundish, conical. Skin yellow, striped with
red, Flesh, tender, juicy, very mild sub-acid or almost sweet.
Ripe last of August and first of September.

Green Mountain Prprrn.

From Georgia, and much grown there as a market fruit.

Fruit medium, oblate, inclining to oblong, flattened at base
and crown. Skin greenish yellow. Stalk medium, curved, in
a rather broad, deep cavity, surrounded with russet. Calyx open,
in a broad, shallow basin. Flesh white, crisp, juicy, tender,
with a pleasant vinous flavour. November, February.

GREEN CHEESE.
Winter Cheese. Turner’s Green.

Origin Tennessee, tree of rather slow growth, an early and
abundant bearer.

Fruit medium, oblate, obliquely depressed. Skin greenish
yellow, covered with brown dots. Stalk very short, in a broad,
deep cavity, surrounded by russet. Calyx partially closed, in a

THE APPLE. 149

broad shallow uneven basin. Flesh rather fine, juicy, with a
brisk sub-acid flavour. November to April.

There are several other varieties of Cheese, such as Summer,
Maryland, Fall, &c., but we have not seen enough of them to
give descriptions.

Grimes’ GotpEn Pippin.

ae on the farm of Thos. Grimes, Brooks County,
Virginia.

Fruit medium, cylindric, angular. Skin golden yellow,
covered with minute brown dots. Stalk rather short, inserted
in a deep narrow cavity. Calyx closed or partially closed, set
in a deep abrupt basin. Flesh yellow, juicy, crisp, rich, with a
peculiar sub-acid flavour. January to March.

Harn.

Origin Berks County, Pa. a vigorous grower and profuse
bearer.

Fruit large, globular, inclining to oblong. Skin yellow, striped,
marbled and mottled with red. Stalk rather long, slender, set
in a deep, abrupt cavity. Calyx nearly closed, basin open,
slightly corrugated. Flesh white, juicy, tender, rich, sweet and
slightly aromatic. November, March.

Harris.

Originated with Mr. Harris, Rockingham County, N. Carolina.
Tree vigorous, erect, productive, popular in its native locality.

Fruit large, oblate. Skin bright straw-colour, occasionally
with a pink blush. Stem very short and stout, cavity broad
and shallow, basin large and deep. Flesh coarse, pleasant, sub-
acid. Last of August and continues a long time, valuable for
culinary purposes. (G. W. Johnson, Ms.)

Harnisu.

Fruit medium, oblong, oval, slightly angular. Skin mostly
shaded with dark red, and sprinkled with greyish dots. Flesh
compact, tender, not juicy, almost sweet, pleasant. September to
October.

From Pennsylvania, said to have originated in Lancaster
County.

Hawrnornpen. Thomp. Lind, Ron.
White Hawthornden. Nicoll.
A celebrated Scotch apple, which originated at Hawthornden,

150 THE APPLE.

the birth-place of the poet Drummond. It resembles, some-
what, our Maiden’s Blush, but is inferior to that fruit in flavour.
_ Fruit rather above the medium size, pretty regularly formed,
roundish, rather flattened. Skin very smooth, pale, light yel-
low, nearly white in the shade, with a fine blush where exposed
to the sun. Calyx nearly closed, set in a rather shallow basin,
with a few obscure plaits. Stalk half an inch long, slender.
Flesh white, juicy, of a simple, pleasant flavour. An excellent
bearer, a handsome fruit, and good for cooking or drying. The
ends of the bearing branches become pendulous.

Hecror.

A seedling of Chester Co., Pa. Large, oblong, conical, striped
and mottled with red on a yellow ground. Stem three-quarters
of an inch long, slender, inserted in a deep, open cavity. Basin
narrow, deep, furrowed. Flesh crisp, texture fine, flavour
reg Quality “very good.” January, April. (Ad. Int.
Rep.

HEMPHILL.

From Person Co., N. Carolina. An erect, vigorous grower,
and bears profusely.

Fruit nearly globular, somewhat oblong, inclining to oblate.
Skin whitish yellow, very much shaded with red, and thickly
sprinkled with greyish dots. Stalk medium, in a rather broad,
deep cavity. Calyx closed, basin small. Flesh yellowish,
compact, with.a very rich, mild, sub-acid flavour. November,
May.

Henry APppie.

_ A strong vigorous grower, and productive, from Vermont.
Fruit large, oblong, conic, angular. Skin yellow, with a slight
bronzed cheek, and many small, greyish dots. Stalk short, cavity
moderate. Calyx closed, basin small. Flesh yellow, tender,
not very juicy. Flavour rich, pleasant. October, January.

Hewrick Sweet.

Henry Sweet.
Ladies’ Sweet of some,
Sweet Pearmain.

Strong, upright grower, regular and good bearer.

Fruit medium, oblate, conic. Skin whitish yellow, shaded
with light red, splashed with crimson, and sprinkled with a few
grey dots. Stalk slender, medium, inserted in a deep, wide
cavity. Calyx small, closed, set in a rather deep, abrupt, round
basin. Flesh white, tender, juicy, very sweet, not very rich.
November, May. ;

THE APPLE. 151

Herman.

Origin, farm of Mr. Herman, Cumberland Co. Pa. Tree
vigorous and spreading, quite prolific.

Fruit medium, oblong, conic. Colour, fine red striped on
green ground. Flesh greenish, tender, juicy, sub-acid, and high
flavour, November to April. (Sam. Miller Jr., Ms.)

Hess.

Origin, Lancaster Co., Pa.

Medium size, form variable, sometimes roundish, often conical.
Red, in stripes of different hues. Stem short, rather stout.
Cavity narrow, moderately deep, slightly russeted. Basin deep,
narrow. Flesh greenish white, tender. Flavour agreeably
aromatic. Quality “very good.” Winter. (Ad. Int. Rep.)

HIGHLANDER.

Origin, Sudbury, Vermont. Tree a good grower, very pro-
ductive. Fruit medium, oblate, approaching conic. Skin
greenish, mottled and striped with red. Stalk short, rather
slender, inserted in a rather deep cavity. Calyx smali and
closed, basin small. Flesh white, juicy, tender, with a pleasant,
vinous flavour. September, October.

Higutop Sweet.
Summer Sweet. Sweet June.

Origin, Plymouth, Mass. An old variety, highly prized at
the West. Growth vigorous, very productive.

Fruit medium, or below, roundish, regular. Skin very smooth,
light yellow, partially covered with green dots. Stem medium,
inserted in a deep, narrow cavity, surrounded by thin russet.
Calyx small, closed, basin shallow, slightly furrowed. Flesh
yellowish, very sweet, not very juicy, but pleasant and rich.

August.
HEPpPLeER.

Raised by Mr. Hepler, of Reading, Pa.

Fruit medium, oblate, inclining to conic. Colour light yel-
low, shaded with dull red. Stalk short and small, cavity deep,
surrounded by green russet. Calyx partially closed, basin open.
Flesh white, not juicy, with a pleasant sub-acid flavour. Decem-
ber to April.

Hixon.

Origin, Columbia County, N. Y. Tree vigorous and produc-
tive.

152 THE APPLE.

Fruit large, roundish. Skin yellowish green. Flesh tender,
juicy, sub-acid, excellent for culinary purposes. September to
October.

Hiw’s Favourite.

Origin, Leominster, Mass. A thrifty grower, and very pro-
ductive.

Fruit about medium, roundish, slightly conic, angular. Skin
yellow, mostly shaded, and striped with red, covered with thin
bloom and numerous whitish dots. Stalk short, cavity medium,
uneven. Calyx closed, basin small, shallow. Flesh yellow, com-
pact, tender, juicy, with a pleasant, slightly sub-acid, aromatic fla-
vour. Middle of September, and in use for a month,

Hoe Istanp SwEeEr.
Sweet Pippin.

Origin, Hog Island, adjoining Long Island. Tree vigorous
and productive. Valuable for family use and stock feeding.

Fruit of medium size, oblate. Skin yellow, striped with red,
with a bright crimson cheek. Stem rather short, slender,
inserted in a deep abrupt cavity. Calyx closed, set in a broad
basin of moderate depth. Flesh yellow, juicy, crisp, tender,
slightly aromatic, with a very sweet, rich, excellent flavour.
September, October.

Ho.ziapy’s SEEDLING.

Raised by John Hollady, Spottsylvania county, Va. A very
thrifty, upright grower, a good bearer.

Fruit medium, oblate. Colour yellow, with a faint blush, and
sprinkled with grey dots. Flesh yellowish, compact, tender,
rich, aromatic. November to March. (H. R. Roby.)

Houtanp Preprn. Thomp. Lind. Miller.

Reinnette d’Hollande. Noisette ?
Summer Pippin.

Pie Apple ' of New Jersey.

This and the Fall Pippin are frequently confounded together.
They are indeed of the same origin, and the leaves, wood, and
strong growth of both are very closely similar. One of the
strongest points of difference, however, lies in their time of ripen-
ing. This being with us a late summer, the Fall Pippin a late
autumn, and the White Spanish Reinnette an early winter
fruit.

The Holland Pippin, in the gardens here, begins to fall from
the tree, and is fit for pies about the middle of August, and from
that time to the first of November, is one of the very best kitchen

THE APPLE. 1538

apples, making the finest tarts and pies. It is not equal to the
Fall Pippin for eating.

Fruit very large, roundish, a little more square in outline than
the Fall Pippin, and not so much flattened, though a good deal
like it; a little narrowed next the eye. Stalk half an inch
long, thick, deeply sunk. Calyx small, closed, moderately sunk
in a slight plaited basin. Skin greenish yellow or pale green,
becoming pale yellow when fully ripe, washed on one side with
a little dull red or pale brown, with a few scattered, large, green-
ish dots. Deserves a place in every garden.

Houitow Crown.

Fruit medium, oblong, inclining to oval, flattened at crown.
Skin yellow, striped and splashed with red, and sprinkled with
a few grey dots. Stalk short, surrounded with russet, in a mo-
derate cavity. Calyx closed, basin broad. Flesh yellowish,
juicy, with a sprightly aromatic excellent flavour. October,
January.

Homony.

Origin unknown. Perhaps a local name. Tree vigorous,
upright, an early and constant bearer. Much esteemed in Ken-
tucky, where it ripens first of July, or about the time of early
Harvest.

Fruit large, ovate-conical. Skin yellow, striped with red, mostly
a deep red in the sun. Flesh white, tender, mild, sub-acid, with
a rich, Pearmain flavour. (I. 8. Downer, Ms.)

Honey GREENING.
Poppy Greening.

Origin uncertain. Grown at the West. Tree vigorous,
spreading, very productive.

Fruit large, oblong oval, angular. Skin greenish yellow,
sprinkled with green and grey dots. Stalk rather long, slender,
inserted in a deep cavity. Calyx closed, set in a deep, broad
basin. Flesh white, tender, juicy, brisk, sweet, and slightly aro-
matic. December to April.

Hooxer.

Origin, Windsor, Conn. Growth upright, vigorous, produc-
tive.

Fruit medium, conic, slightly oblique. Skin greenish yel-
low, shaded with dull crimson, striped with red, and sprinkled
with large russet dots. Stalk short, inserted in a very shallow
cayity. Calyx small, partially closed, in a small, abrupt basin.
Flesh greenish, tender, juicy, with a pleasant sub-acid flavour.

November to January.
$ vA
7

154 THE APPLE.

Horse APPLE.
Summer Horse. Yellow Hoss.

Origin supposed to be North Carolina. Tree vigorous, an
early and abundant bearer, valuable for drying and culinary
purposes.

Fruit large, varying in form from oblate to oval, angular.
Skin yellow, sometimes tinged with red, and small patches of
russet. Stalk short, cavity and basin shallow. Flesh yellow,
rather firm and coarse, tender, pleasant, sub-acid. Last of July
and first of August.

Hovsvum’s Rep.

Origin, Berks county, Pa. Large, oblong, compressed at the
sides, Skin red in stripes, yellow at the base. Stem short,
thick. Cavity narrow, not deep, slightly russeted, basin
moderately deep, plaited. Flesh firm, texture tender, with a
delightful aroma; quality, “ very good,” at least. October and
February. (Ad. Int. Rep.)

Hoover.

Raised by Mr. Hoover, of Edisto, South Carolina.

Fruit large and beautiful, nearly globular, inclining to conic.
Color rich dark crimson, peculiarly marked with round, white
spots of about an eighth of an inch in size. Stem half an inch
long, fleshy. Calyx open, in a smooth, greenish yellow basin,
Flesh white, flavour brisk acid. November to February.

Howe’s Russet.

Origin, Shrewsbury, Mass. Very much resembles Roxbury
Russet, and may be seedling of it.

Fruit large, oblate, often conic, angular. Skin greenish yel-
low, mostly covered with russet, and generally with a bronzed
cheek. Stalk short, inserted in a broad cavity. Calyx par-
tially closed, basin abrupt, uneven. Flesh yellowish, compact;
brisk, vinous flavour. January to May,

Hussarpton Pirin.

Origin uncertain, received of Robt. Wilson of Keene, New
Hampshire ; he says it is much cultivated in that neigbourhood,
highly prized, and by many preferred to Baldwin. Tree thrifty,
strong grower, and productive.

Fruit large or very large, variable in form, globular inclining
to conic, angular, slightly oblique. Skin yellow, shaded and
striped with red. Stalk short, inserted in a moderate cavity.
Calyx closed, basin small, corrugated. Flesh tender, yellowish,

THE APPLE. 156

crisp, juicy, with a very pleasant sub-acid flavour. Core long
and open. November to March.

HucGues.

Origin, Berks Co., Pa., from Thomas Hughes, said to be an
abundant bearer, large, roundish. Skin greenish yellow, with
a blush, and numerous grey dots. Stem variable in length, slen-
der, inserted in a moderately deep open cavity. Calyx large,
open, set in a wide, deep, sometimes plaited basin, Flesh fine
texture, tender, juicy. Flavour very agreeable, saccharine without
being sweet, with a delicate and delicious aroma. Quality
“very good” if not “best.” March, April. (Ad. Int. Rep.)

Hourxzvr.
Hurlbut Stripe.

Origin, farm of Gen. Hurlbut, Winchester, Conn. Tree very
vigorous, and great bearer. Fruit medium, oblate, slightly conic,
angular. Skin yellow, shaded with red stripes, and splashed
with darker red, and thinly sprinkled with light dots. Stalk
short, rather slender, inserted in a broad deep cavity, surround-
ed by russet. Calyx closed, basin rather shallow, Flesh
white, crisp, tender, juicy, with a mild sprightly sub-acid
flavour. November, December.

Hunv’s Russet.

Origin, Mr. Hunt’s Farm, Concord, Mass. Growth rather
slow, bears annually and abundantly.

Fruit small, conic. Skin russet, shaded with dull red, on a
greenish yellow ground. Stalk short, slender, cavity deep and
broad. Calyx closed, segments long, recurved in a round open
basin. Flesh juicy, fine grained, rather rich, sprightly, sub-acid
flavour. December to April.

Towa.

Specimens received from W. N. White, Athens, Ga.

Fruit large, oblate, angular, compressed horizontally. Skin
yellow, mottled, marbled, striped and shaded with crimson.
Stem short, in a rather large cavity. Calyx large, partially
closed, in an.abrupt furrowed basin. Flesh white, fine grained,
tender, juicy, vinous, rich and agreeable. A very delightful
apple. Core small. December to February.

JUNALIESKA.

Raised in Cherokee Co., N. Carolina, by J. Whittaker.
Fruit large, globular, inclining to conic. Skin fine yellow,
colour, speckled with dark brown russet. Stem short and fleshy,

s

156 THE APPLE.

cavity narrow, basin very small. Flesh yellow, with a
sprightly sub-acid flavour. November to March. (T. Van
Beuren, Ms.)

Inp1ana Favourite.

Supposed to have originated on the farm of Peter Morrits,
Fayette Co., Indiana. Growth healthy, spreading, and a good
bearer. Fruit medium or large, flattened at the ends, slightly
one-sided. Skin yellowish, shaded and streaked with red, and
covered with russet specks. Stem rather short and slender,
cavity deep. Calyx irregular, basin abrupt. Flesh white,
tender, juicy, vinous, almost sweet, and very pleasant, “very
good.” January to April. (A. H. Ernst.)

JACKSON.

Origin, premises of James M. Jackson, Bucks Co., Pa, Size
medium, roundish. Skin greenish yellow, with many dark
green blotches and grey dots, a very few faint stripes, and warm
mottled brown cheek. Stem variable from short to long, insert-
ed in a deep narrow cavity. Calyx closed, set in a moderately
wide and deep, sometimes slightly plaited basin. Flesh greenish,
fine texture, tender, juicy. Flavour delicately aromatic. Quality
very good, perhaps best. October to May. (W. D. Brinckle.)

JEFFERSON County.

Origin, Jefferson Co.,N. Y. ‘Tree vigorous, an early and great
bearer. Fruit medium size, round, regular. Stalk set in a deep
cavity. Calyx small, closed, in a deep smooth basin. Skin
smooth, greenish yellow, marbled with red and russet on the
sunny side, running into broken stripes toward the shaded side.
Flesh crisp, juicy, tender, mild, sub-acid, rich and excellent.
October to February (Hort.)

JENKINS.

Originated with John M. Jenkins, Montgomery Co., Pa.
Fruit small, roundish, ovate, red interspersed with numerous
large white dots on yellowish ground. Stem more than half
an inch long, slender. Cavity deep, rather wide, sometimes
russeted, Calyx closed; basin deep, open, furrowed. Flesh
white, tender, fine texture, juicy. Flavour agreeably saccha-
rine, exceedingly pleasant and aromatic. Quality “ very good”
if not “best.” The Jenkins is one of those delicious little apples
peculiarly fitted for the table at evening entertainments. Janu-
ary to March. (W. D. Brinckle.)

JERSEY SWEETING.

A yery popular apple in the middle States, where it is not

THE APPLE. 157,

only highly valued for the dessert, but, owing to its saccharine
quality, it is also planted largely for the fattening of swine.

Fruit medium size, roundish-ovate, tapering to the eye. The
calyx is small, closed, very slightly sunk, in a small plaited basin.
Stalk half an inch long, in a rather narrow cavity. Skin thin,
greenish yellow, washed and streaked, and often entirely
covered with stripes of pale and dull red. Flesh white, fine
grained, and exceedingly juicy, tender, sweet, and sprightly.
Young wood stout, and short jointed. This apple commences
maturing about the last of August, and continues ripening till
frost.

Jewet?’s Fine Rep.
Nodhead.

Origin, New Hampshire, of moderate growth, and productive,
requires high culture to produce fair fruit.

Fruit medium, oblate. Skin greenish white, striped and
shaded with crimson. Stem short, inserted in a broad deep
cavity. Calyx firmly closed, in an exceedingly small basin.
Flesh tender, juicy, with a very pleasant, sprightly, almost sweet
flavour. November t6 February.

JeweEtt’s Best.

Origin, farm of S. W. Jewett, Weybridge, Vt., same habit as
Rhode Island Greening.

Fruit large, oblate or nearly globular, irregular. Skin
greenish, mostly shaded with deep red. Stem short, inserted in a
large cavity. Calyx closed, set in a very small basin. Flesh
yellowish, juicy, almost melting, with a very pleasant, rich, sub-
acid flavour. December to February.

Joun’s SwEEtT.

Origin, Lyndsboro, New Hampshire, a good grower, some-
what straggling, a prolific bearer.

Fruit medium, oblong or conic. Skin whitish yellow, sprin-
kled, striped, and splashed with red. Stem short, inserted in a
narrow cavity, surrounded by russet. Calyx closed, set in an
abrupt basin. Flesh juicy, tender, with a sweet peculiar flavour.
January to May.

JOHNSON.

Origin, Brookfield, Conn. A strong, upright grower, and a
good bearer.

Fruit above medium, roundish, conic. Skin smooth, striped
with red on a yellow ground, dark red in the sun. Stem of me-
dium length, in a large cavity. Calyx closed, in an abrupt basin.

158 THE APPLE.

Flesh remarkably tender, crisp and juicy, with a brisk, sweet
flavour, very soon becomes mealy, after ripening. Middle of
August to middle of September.

Joun Carter.

Origin uncertain, grown in Connecticut. Tree vigorous and
productive.

Fruit large, roundish, conic, angular. Skin yellow, marbled,
striped and splashed with crimson. Stem short, set in a large
cavity. Calyx closed, segments long, basin deep, slightly corru-
gated. Flesh white, tender, juicy, with a mild, sub-acid flavour.
September.

JULIAN.
Juling.

A Southern fruit of uncertain origin.

Fruit medium, roundish, tapering somewhat to the eye, rather
one-sided. Calyx small, in a narrow basin. Stem short, in a mo-
derate cavity. Skin thin, yellowish white, striped and marked with
carmine, of a beautiful waxen appearance, sprinkled sparingly
with whitish dots. Flesh white, tender, juicy, and fine flavoured,
indeed the finest summer apple known North and South,
Middle of July in Georgia. (White’s Gard.)

Kateun’s SpirzENBURGH.
Red Pearmain. Red Spitzenburg.

Fruit rather large, oblong oval, approaching conic. Skin
whitish yellow, mostly shaded and striped with red, and thickly
sprinkled with minute dots. Stalk of medium length, inserted
in a deep open cavity. Calyx closed, segments long, set in a
rather narrow abrupt basin, slightly corrugated. Flesh yellowish,
coarse, crisp, juicy, with a pleasant, sub-acid flavour. November
to January.

Kane.
Cane. Cain.

Origin, Kent Co. Delaware. Tree moderately vigorous,
upright, a beautiful little apple of pleasant flavour.

Fruit small, oblate, slightly conic, regular. Skin whitish yel-
low, waxen, beautifully shaded and lightly striped with fine
crimson. Flesh whitish, juicy, crisp, with a pleasant flavour,
October, November.

Keswick Copiin. Thom. Lind.

A noted English cooking apple, which may be gathered fon
tarts as early as the month of June, and continues in use till
November. It is a great bearer and a vigorous tree.

THE APPLE. 159

Fruit a little above the middle size, rather conical, with a few
obscure ribs. Stalk short and deeply set. Calyx rather large.
Skin greenish yellow, washed with a faint blush on one side.
Flesh yellowish white, juicy, with a pleasant acid flavour.

KEIser.
Red Seek-no-further.

An old variety much grown in Jefferson Co., Ohio, and highly
prized, growth of tree like Rambo.

Fruit medium, roundish, oblate, slightly oblique, angular.
Skin pale yellow, shaded with red, indistinctly striped and
thickly sprinkled with large greyish dots. Stalk short, inserted
in a large cavity. Calyx small, closed, in a broad, shallow, cor-
rugated basin. Flesh yellowish, not very juicy, but mild sub
acid. November to February.

Another Red Seek-no-further, received from Samuel Miller,
near Lebanon, Pa., distinct, and a universal favourite there.
December to April.

Kem.

Origin, Berks Co., Pa.

Fruit small to medium, oblong oval. Skin light waxen yel-
low, thickly sprinkled with light russet dots. Stalk long, slen-
der, in a very small, round, peculiar cavity. Calyx closed, basin
shallow and uneven. Flesh white, tender, crisp, with a fine,
brisk, delicate aromatic flavour. Very good. December
to March.

KELsEY.

Origin, Berks County, Pa., on the premises of John Kelsey.
Size medium, roundish, oblate, sometimes inclining to conical.
Skin greenish yellow, with occasionally a faint blush and nume-
rous grey dots. Stem short, inserted in a deep, moderately open
cavity. Calyx closed, set in a very shallow, plaited basin.’ Flesh
tender, fine texture, greenish white. Flavour mild, and exceed-
ingly pleasant, fragrant aroma. Quality very good. March.
(W. D. Brinckle.)

Kentiso Fint-Basxet. Thomp. Lind. Ron.

Potter’s Large Seedling. Ron.
Lady de Grey’s.

An immense English fruit, properly named, and much admired
by those who like great size and beauty of appearance. The
flavour is tolerable, and it is an excellent cooking apple. The
tree grows strongly, and bears well.

Fruit very large—frequently four and a half inches in dia-
meter, roundish, slightly ribbed or irregular. Skin smooth,

160 THE APPLE.

yellowish green, in the shade, but pale yellow in the sun, with
a brownish red blush on the sunny side; slightly streaked or
spotted with darker red. Flesh tender, juicy, with a sub-acid,
sprightly flavour. October to January.

Kentucky APppLe.

Of unknown origin and probably a local name, an early and
abundant bearer, large and very uniform, oblong, conical, color
green, marbled and mottled, with dull red in the sun, with irre-
gular greenish splashes or specks. Cavity narrow, acuminate.
Calyx large, in a narrow abrupt basin. Flesh not very fine, but
juicy, very tender, with a very agreeable, sub-acid flavour. Very
good. Nearly equal to Gravenstein. (T. McWhorter’s, Ms.)

KirxsripGe WHuite.

Tree of rather slow growth, an early and abundant bearer.

Fruit below medium, oblong, ovate, very irregular, ribbed.
Skin yellowish white. Stalk short and small, in a narrow
cavity. Calyx small and closed, segments long, reflexed, basin
narrow. Flesh white, tender, juicy, sub-acid, ripe soon after
early harvest, and continues in use four or five weeks; popular
in some sections of the West.

Klaproth.

KLAPROTH.

This beautiful apple, a native of Lancaster County, Pa., (on
the farm of Mr. Brennaman), was brought into notice by Dr. J.
K. Eshleman of Downingtown, Pa, and promises to be an excel-
lent fruit, especially for market purposes. Bears carriage remark-

THE APPLE. 161

ably well, a most prolific bearer and vigorous grower; we give
the Dr.’s ‘description. Size medium, form oblate. Skin greenish
yellow, streaked and stained with red, deepened on the sunny
side, dotted all over with light specks and occasional russet
spots, near the stalk, which is short and inserted in a smooth
deep cavity. Calyx small and closed, segments reflexed, set in a
wide, regular, and well formed basin. Flesh white, very crisp,
juicy, tender, and pleasant sub-acid flavour, and until quite ripe
acid pr edominates. August to October.

KrowseEr.

Origin, Berks County, Pa., where it is exceedingly popular.
Tree, a handsome grower and an abundant bearer.

Fruit medium, roundish, conic. Colour whitish yellow, striped
and splashed with carminet Stalk rather short, inserted in a
medium cavity. Calyx closed, basin small and corrugated. Flesh
white, tender, mild, sub-acid ‘flavour. December, March.

Kercuum’s Favourite.

Origin, farm of Mr. Ketchum in Sudbury, Vt. Tree vigorous
and productive.

Fruit medium, irregularly oval, inclining to conic. Skin
light waxen yellow, slightly shaded with rosy blush, irregularly
sprinkled with carmine dots. Stalk of medium length, inserted
in a narrow cavity, surrounded by russet. Calyx closed, basin
deep and narrow. Flesh white, with a very mild, rich, and ex-
cellent flavour. September to January.

Lapy Heraty’s Nonsvucu.

Fruit medium, roundish, oblate. Skin light waxen yellow.
Stalk short and stout, cavity large. Calyx closed, basin medium,
corrugated. Flesh rather ia with a pleasant slightly aromatic
flavour. September.

LAKE.

Origin, D. C. Richmond, Sandusky, O. Tree of strong up-
right growth, productive.

Fruit scarcely of medium size, round, ovate, conical. Skin
yellow, striped and shaded with deep red. Flesh tender, juicy,
rich, pleasant sub-acid. Ripe September and October. (Rich-
mond, Ms.)

LANDON. -

Origin uncertain, found on the farm of Buel Landon, Grand
Isle, Vermont, and by him introduced to notice. Tree vigorous,
with low spreading branches, and bears moderately every year.

i

162 THE APPLE.

Fruit medium, roundish, inclining to conic. Skin yellow,
mottled and shaded with red or deep crimson, and covered with
numerous grayish dots. Stalk short, cavity large, surrounded

WT

Auer

Landon.

by russet. Calyx open, basin corrugated and shallow. Flesh
yellowish, firm, crisp, juicy, with a rich, mild, sub-acid flavour,
aromatic. Very good. February to May. ,

Lane’s Rep Srreax.

Origin, orchard of Mr. Lane, Edgar County, Illinois. Tree
of moderate growth. °

Fruit large, round, conical, regular. Colour yellow, with very
fine short stripes, and specks of bright red, beautiful. Flesh
white, fine, tender, pleasant, sub-acid, of fair quality. October.
(Mc Whorter.)

Lane’s Sweet.

Origin, Hingham, Mass. ‘Tree vigorous and productive.

Fruit medium, oblate, slightly conic. Skin fine, yellow, with
a sunny cheek. Stem short, cavity large, russeted. Calyx
closed, basin small, open. Flesh yellowish, not very tender
juicy, sweet, aromatic. November to March.

LANDRUM.

A southern variety, sent us by W. N. White, Athens, ot
Fruit medium, conic, regular. Skin deep crimson, thickly

THE APPLE. 163

sprinkled with large white dots. Stalk of medium length, ra-
ther slender, set in a deep, acute cavity, surrounded by russet.
Calyx very small, closed, basin small, slightly corrugated.
Flesh yellowish, rather coarse, crisp, tender, Juicy, with a rich,
saccharine, vinous flavour. October—November.

LarGe Srrirep Winter PEARMAIN.
Striped Sweet Pippin.

Origin unknown, supposed to be Kentucky, grown at the
south and west. A vigorous grower, and very productive.

Fruit large, roundish, inclining to oblate, angular and irre-
gular, Skin yellow, striped, splashed and shaded with crimson.
Stalk short and small, inserted in a large cavity surrounded by
russet. Calyx small, closed, set in a broad uneven basin. Flesh
yellow, juicy, crisp, tender, with a very mild, rich, pleasant fla-
vour, scarcely sub-acid. October to January.

Late SrraAwBERRY.
Autumn Strawberry.

Tree vigorous, upright. A regular bearer.

Fruit medium, roundish, slightly conical, sometimes faintly
ribbed ; nearly whole surface with small broken streaks of light
and dark red. Stalk slender, about an inch long. Basin ribbed.
Flesh yellowish-white, slightly fibrous, very tender, juicy, with a
fine very agreeable sub-acid flavour. (Thomas.)

LaAcKER.
Laquier.

Origin, Lancaster Co., Pa.

Fruit medium, oblate, angular. Skin pale red, striped with
crimson. Stalk short, slender, inserted in a narrow russeted
cavity. Calyx closed, basin wide, deep, corrugated. Flesh
white, tender, crisp, juicy, pleasant. November to March.

Leper Sweet.

Origin, Portsmouth, N. H. Tree productive ; regular bearer.

Fruit large, roundish, flattened, yellowish-green tinged with
blush, reddish russet specks. Stem short, stout. Cavity open,
deep. Calyx particularly closed. Basin shallow. Flesh yel-
lowish-white ; fine, juicy, crisp, sweet. January to June. (Hov.
Mag.)

Le.anp Spice.
Leland Pippin. New York Spice.

Origin, Sherborn, Mass, Tree vigorous, productive, size large,

164 THE APPLE.

roundish. Skin yellow, nearly covered with bright red. Stem
short, in a narrow cavity. Calyx small, basin shallow. Flesh
yellowish, rather tender, juicy, with a very rich aromatic sub-acid
flavour, excellent for dessert or kitchen. September, October.

(Cole.)

Lewis. :

Origin, Putnam Co, Indiana. A good grower, and produc
tive.

Fruit medium, oblate, conic. Skin yellowish, striped with
crimson, and partially covered with thin cinnamon russet, and
sprinkled with gray and brown dots. Stalk short, inserted in a
deep cavity. Calyx closed or nearly so, in a moderate basin.
Flesh yellow, compact, with a rich sub-acid flavour; not very
juicy. November, February.

LEICESTER SWEET.
Potter Sweet.

Rather large, flattish, greenish yellow and dull red, tender,
tich, excellent, fine for dessert or baking. Winter. Tree, vigo-
rous, not very productive. Origin, Leicester, Mass. (Cole.)

Limser Twic.
James River.

An apple much cultivated South and West. Size medium
or above, roundish oblate inclining to conic. Skin greenish
yellow, shaded and striped with dull crimson, and sprinkled
with light dots. Stalk of medium length, inserted in a broad,
deep cavity, surrounded by thin, green russet. Calyx closed,
set in a small, uneven basin. Flesh whitish, not very tender,
juicy, with a brisk, sub-acid flavour. January, April.

Locy.

Globular, sometimes inclining to oblate, and sometimes ob-
long or conic. Skin greenish, shaded and striped with dull
red. Stalk short, inserted in a small, acute cavity. Calyx
closed, in an open, furrowed basin. Flesh greenish, crisp, ten-
der, juicy, with a very pleasant, brisk, vinous flavour. Novem-
ber—February.

Lone Stem or MAssacuvuseErts.

Origin, Massachusetts. Distinct from the Long Stem of
Pennsylvania. Fruit medium, roundish. Skin pale yellow,
with a dull brown cheek, covered with dots. Stalk very long
and slender, cavity large. Calyx large, partially open, basin

THE APPLE. 165

broad. Flesh white, tender, juicy, with a fine, rich, mild, sub-
acid, aromatic flavour. September to October.

Lonpon SWEET.
Heicke’s Winter Sweet.

Tree upright, vigorous, a good bearer every year.

Fruit medium or large, oblate. Skin pale yellow, with very
slight indications of russet, a little green russet around the
stalk, and sparsely covered with brown specks. Stalk exceedingly
short, in a large cavity. Calyx closed, set in an abrupt, open,
slightly uneven basin. Flesh whitish, juicy, tender, with a
very fine, delicate, sweet flavour, slightly aromatic. Novem-
ber to February.

Lone IsLtanp SEEK-NO-FURTHER.
Westchester Seek-no-further. Ferris.

Origin unknown. An old variety. Tree vigorous and pro-
ductive. Fruit large, oblate, conical. Skin yellow, striped and
splashed with red. Flesh tender, juicy, with a sprightly sub-
acid flavour. Very good. October to February.

Lone Joun.
Red Pearmain. Long Pearmain,

Grown in Ohio. A large, oblong, oval, nearly cylindric,
showy fruit, that has some reputation as a market apple about
Cincinnati. Skin whitish, shaded with red and thickly sprin-
kled with minute dots. Stalk long and slender, in an acute
cavity. Calyx small, nearly closed, in a round, open basin.
Flesh yellowish, crisp, tender, sprightly sub-acid. November to
January.

Loupon Prrrin.

White’s Loudon Pippin.

Origin, farm of Mr. White, Loudon county, Va., and much
cultivated in that section.

Fruit large, oblate, approaching conic, angular. Skin light
yellow, sprinkled with afew greyish dots. Stalk short, inserted
in a large cavity, surrounded by russet. Calyx large, open,
basin smooth and even, rather deep. Flesh yellowish, compact,
tender, juicy, rich, sub-acid. December to February.

Lorine SwEET.

Fruit medium, oblate. Skin greenish yellow, shaded with
red and sprinkled with brown specks. Stalk very short, in a
very large cavity. Calyx closed, basin shallow. Flesh tender,
juicy, sweet, and rich. November to June.

166_ THE APPLE.

LowELL.

Orange. Greasy Pippin.
Tallow Apple. Queen Anne.
Origin unknown. Tree vigorous, spreading, productive.
Fruit large, roundish, oval, or conic. Skin bright waxen
yellow. Stalk of medium length, cavity deep, uneven, basin
deep, abrupt, and furrowed. Flesh whitish, with a brisk, rich,
rather acid flavour. September, October.

Lyman’s Pumpxin Sweet. Ken.
Pound Sweet.

A very large sweet apple, which we received from Mr. 8.
Lyman, of Manchester, Conn. It is, perhaps, inferiour to the
Jersey Sweet or the Summer Sweet Paradise for the table, but
is a very valuable apple for baking, and deserves a place on this
account in every orchard. The original tree of this sort is
growing in Mr. Lyman’s orchard.

Fruit very large, roundish, more or less furrowed or ribbed,
especially near the stalk. Skin smooth, pale green, with ob-
scure whitish streaks near the stalk, and numerous white dots
near the eye, sometimes becoming a little yellow next the sun.
Stalk short, deeply sunk in a narrow cavity. Calyx rather
small, set in an abruptly sunk, rather irregular basin. Flesh
white, very sweet, rich, and tender, but not very juicy. Sep-
tember to December.

There is another Pumpkin Sweet known in this State, which
is oblong or pearmain-shaped, striped with yellow and red, and
ripens in August and September; a second rate apple.

Lyman’s Lancs Summer.
Large Yellow Summer. Ken.

A large and handsome American fruit, introduced to notice
by Mr. 8. Lyman, of Manchester, Conn. The bearing trees are
easily recognized by their long and drooping branches, which
are almost wholly without fruit spurs, but bear in clusters at
their extremities. They bear poorly until the tree attains con-
siderable size, when it yields excellent crops. Fruit quite large,
roundish, flattened at the ends. Skin smooth, pale yellow.
Flesh yellow, tender, sub-acid, rich, and high flavoured, and ex-
cellent either for the table or for cooking. Last of August.

Lyscom. Man. Ken.
Osgood’s Favourite. Matthew Stripe.

Origin, Massachusetts. Fruit large, roundish. Skin greenish
yellow, with a few broken stripes or splashes of red. Stalk short,

THE APPLE. 167

planted in a deep, round, even cavity. Calyx large, in a broad,
plaited basin. Flesh fine grained, and exceedingly mild and
agreeable in flavour. In use from September to November,

Macomber,

Origin, Guilford, Maine,

Fruit full medium, oblate, angular. Skin yellowish, shaded
and striped with red. Stalk short, cavity large. Calyx closed,
basin large and regular. Flesh white, fine grained, tender, fla-
vour sub-acid. December, January.

MaAGNnNotia.

Origin, Bolton, Mass. Growth moderate, productive.

Fruit medium, oblate, conic. Skin yellow, beautifully striped
and mottled with crimson. Stalk short, in a broad, uneven cavity.
Calyx closed, basin small. Flesh white, tender, juicy, with a
brisk, aromatic flavour. October.

Maren’s Favourite.
Maiden’s Apple.

Origin, farm of J. G. Sickles, Stuyvesant, N. Y., from whom
specimens were received. Its delicacy and beauty will make
it desirable for the amateur. Tree of rather slow growth, up-
right slender branches, an annual and good bearer.

Fruit medium, or below, oblong, sometimes slightly conic,
generally cylindric, but often very obscurely angular. Skin
whitish, or pale waxen yellow, shaded, and sometimes slightly
mottled with crimson, and sparsely sprinkled with minute dots.
Stalk short and small, surrounded by thin russet, in a deep,
uniform cavity. Calyx firmly closed, with persistent recurved
segments, in a basin slightly corrugated, deep, abrupt, round, and
open. Flesh whitish, tender, crisp, with a pleasant, very deli-
cate, vinous flavour. December to February.

Marpen’s Brus. Coxe. Thomp.

A remarkably beautiful apple, a native of New-Jersey, and
first described by Coxe. It begins to ripen about the 20th of
August, and continues until the last of October. It has all the
beauty of colour of the pretty little Lady Apple, and is much
cultivated and admired both for the table and for cooking. It
is also very highly esteemed for drying.

Fruit medium sized, flat, and quite smooth and fair. Skin
thin, clear, lemon yellow, with a coloured cheek, sometimes
delicately tinted like a blush, and in others with a brilliant red,
Stalk short, planted in a rather wide, deep hollow. Basin

168 THE APPLE.

moderately depressed. Calyx closed. Flesh white, tender,
‘sprightly, with a pleasant, sub-acid flavour. The fruit is very

Maiden’s Blush.

light. This variety forms a handsome, rapid growing tree, with
a fine spreading head, and bears large crops.

Maysor.

Originated with Major Samuel McMahon, Northumberland
Co., Pennsylvania. Size large, roundish, red, sometimes blend-
ed with yellow on the shaded side. Stem variable in length.
Cavity rather wide, moderately deep. Basin uneven, shallow.
Flesh yellowish, crisp. Flavour pleasant, agreeably saccharine.
Very good. (Ad. Int. Rept.)

Matz Carte. Thomp. Lind.

Pomme Finale. Charles Apple.
Mela di Carlo. Mela Carla.
Pomme de Charles.

The Male Carle is the most celebrated of all apples in Italy
and the south of Europe, whence it comes. Here or in New-
England, it does not always attain perfection, but south of New-
York it becomes beautiful and fine, as it needs a warm and dry
soil. Has proved good south.

Fruit of medium size, very regularly shaped, and a little nar-
rower towards the eye. Skin smooth, with a delicate, waxen
appearance, pale lemon yellow in the shade, with a brilliant
crimson cheek next the sun, the two colours often joining in

THE APPLE. 169

strong contrast. Flesh white, not very juicy, but tender, and
with a delicate, slightly rose-perfumed flavour. September to
January.

MawnsFieLtp Russet.

Brought into notice by Dr. Joseph Mansfield of Groton, Mas-
sachusetts. Tree vigorous and very productive. Fruit small,
oblong, inclining to conic. Skin cinnamon russet. Stem long,
inserted in a deep, furrowed cavity. Calyx partially closed, set
in an open basin. Flesh not very juicy, rich, aromatic, saccha-
rine, vinous. Keeps till April or May.

MaAnomeEt.
Horse Block. Manomet Sweet.

Origin, Plymouth, Massachusetts. Tree vigorous and pro-
ductive. Fruit medium, roundish. Skin fine yellow with a
richly shaded cheek. Stalk rather slender, inserted in a shal-
low cavity slightly surrounded by russet. Calyx closed, basin
shallow, corrugated. Flesh tender, juicy, sweet and rich. Au-
gust, September.

Marks.

Origin, Berks Co., Pennsylvania, on the lands of Mr. Klinger.
Tree vigorous, upright, productive. Fruit medium size, round-
ish, tapering slightly to the crown, somewhat angular. Skin
yellowish white with a few russet dots, and nearly covered with
a faint orange blush. Stem half an inch long, rather stout, ca-
vity narrow, deep, acuminate. Calyx small, closed, basin nar-
row, rather deep, slightly russeted. Flesh whitish, tender, fine
texture, delicately perfumed. Quality “very good” if not
“best.” January to March. (Ad. Int. Rep.)

Marra Busu.

Origin, Lancaster Co., Pennsylvania. A healthy grower and
good bearer. Fruit large, roundish, oblate. Skin yellow shad-
ed, striped and splashed with red, and thinly sprinkled with
russet dots. Stem slender, cavity large, basin abrupt and open.
Flesh white, very tender, juicy, subacid. October, November.

Marston’s Rep Winter.

We received this beautiful apple from Nathan Norton, of
Greenland, N. H., who says the original tree is over 100 years
old and still standing in that town. Tree hardy, of mode-
rate growth. Great bearer and keeps as well as Baldwin, and
by many preferred to that variety, and is a popular fruit in that
neighbourhood. Fruit above medium size, oblong-oval, inclin-

8

170 THE APPLE.

ing to ovate. Stem ? of an inch long, rather slender, in a nar-
row, deep, compressed, slightly russeted cavity—sometimes

Marston's Red Winter.

with a lip. Calyx partially closed, segments long, in a deep
corrugated basin. Colour whitish yellow, shaded and striped
with bright-red and crimson, thickly sprinkled with minute
dots. Flesh whitish yellow, very juicy, tender, sprightly sub-
acid flavour. December to March.

MAvERACK’s SWEET.

Raised by Dr. Maverack, Pendleton District, S. Carolina.
Fruit large, roundish oblate, angular. Skin yellow, mostly
shaded with crimson, and sprinkled with grey or greenish dots.
Stalk short, inserted in a large cavity surrounded by russet.
Calyx open, set in a deep, irregular basin. Flesh rich, plea-
sant, vinous, almost saccharine. °

McArer’s Nonsvucn.

Originated at McAfee’s old Fort in Kentucky. Good grow-
er, very productive. Fruit large, globular, inclining to oblate.
Skin yellowish green, shaded and striped with crimson and co-
vered with a thin bloom. Stem short, inserted in a large cavi-
ty. Calyx closed, set in a small basin. Flesh whitish, solid,

THE APPLE. 1d

crisp, tender, juicy, with a very agreeable, sub-acid flavour.
December, February.

McHenry.

Origin, Elizabethtown, Hamilton, Co., Ohio, farm of Major
McHenry. Growth upright and free, moderately productive.
Colour and quality similar to American Summer Pearmain.
September to December. (Jackson.)

Meracu.

From J. M. Ketchum, Brandon, Vermont.

Fruit large, roundish, slightly conic. Skin greenish yellow,
striped and mottled with lght red, and sprinkled with brown
dots. Stalk long, rather slender, set in a pretty large cavity.
Calyx closed in a corrugated basin. Flesh yellowish, rather fine,
juicy, rich, mild, sub-acid, aromatic. October, November.

Metres.

Fruit large, regular, oblong, narrowing to the eye, some-
times slightly ribbed. Skin yellow, but mostly concealed with
a marbling of red and sprinkled with prominent yellow dots.
Calyx small and closed, set ina narrow basin. Stem very short,
thick, in a narrow deep cavity. Flesh yellowish white, tender,
a a rich slightly sub-acid flavour. Autumn. (White’s
qard.

MEISTER.

From Berks Co., Pa. Size below medium, roundish, conical.
Skin greenish yellow, striped with red, with numerous white
spots, and russet dots. Stem nearly half an inch long, insert-
ed in a wide moderately deep cavity. Calyx small, closed, set
in anarrow, shallow basin. Flesh tender. Flavour sprightly and
pleasant. Quality “very good.” October. (Int. Rep.)

Me tt in tHE Mourn.

Origin, Chester Co., Pa.. Fruit medium or rather below,
oblate, slightly conic. Skin deep red on a green ground, with a
few small white dots. Stalk long, very slender, curved, in a
small cavity. Calyx closed, ina rather abrupt basin. Flesh
white, tender, juicy, with a mild, rather rich, pleasant sub-acid
flavour, somewhat resembling summer Pearmain, September
to November.

Mexico.

- Origin, Canterbury, Conn. Tree of moderate growth, produc-
tive, hardy even in Maine. Fruit medium, roundish, Skin

172 THE APPLE.

bright crimson, striped with very dark red, a little yellow in the
shade with a few large light dots. Stalk large and long, cavity
broad, shallow, russeted. Calyx rather large in a narrow basin.
Flesh whitish, stained with red, tender, rather juicy, with a fine
high flavour, handsome and excellent. September. (Cole.)

MicuarL Henry Pierin. Coxe. Thomp.
Rariton Sweet ?

A New Jersey fruit, a native of Monmouth county, first
described by Coxe, and highly esteemed in many parts of the
Middle States. Fruit of medium size, roundish, oblong or
ovate, narrowing to the eye, smooth, and, when first picked, of a
dull green, resembling slightly the Newtown Pippin. Skin,
when ripe, of a lively yellowish green. Stalk short and rather
thick. Calyx set in a narrow basin. Flesh yellow, very tender,
juicy, with a peculiar sweet flavour. The tree forms a very
upright head, with pretty strong shoots. November to March.

Mipp.s.
Mittle.

Origin, Herkimer, N. Y. A moderate grower, not very pro-
ductive. Fruit medium or below oval, inclining to conic. Skin
greenish yellow. Stem long, slender, in an acute cavity. Calyx
closed, in a small corrugated basin. Flesh white, tender, juicy,
with a brisk, rich, very mild, sub-acid flavour, slightly aromatic.
December, February,

Mirruin Kina.

Origin, farm of Mr. Koffman, Mifflin Co.~Pa, Fruit small,
colour of Rambo, perhaps a trifle more red. Fruit oblong.
Flesh remarkably tender, juicy, and pleasant, first rate. Oc-
tober to December. (Trans. A. P. 8.)

MILLER.

Origin, Berks Co., Pa. Moderately vigorous, very productive.
Fruit large, globular, inclining to oblong. Skin yellowish green
shaded with red, and a bright cheek. Stem very short and
thick, in a deep narrow cavity. Calyx nearly closed; basin
small. Flesh white, juicy, crisp, tender. Flavour mild, sub-acid,
very pleasant, core large. November.

Mititer Appie.

Supposed to be a seedling and brought to notice by James O.
Miller, Montgomery, Orange Co.,N. Y. Tree vigorous and pro-
ductive.

THE APPLE. 173

Fruit rather large, oval or conic. Skin yellow, striped with
red. Stalk short, inserted in a deep large cavity. Calyx open,
in abroad uneven basin. Flesh yellow, tender, juicy, with a
rather mild, rich, pleasant flavour. September, October.

Minister. Man. Ken.

A New England variety, introduced to notice by the late R.
Manning. It originated on the farm of Mr. Saunders, Rowley,
Mass. ; but was first exhibited to Mr. M. by a minister—the
Rev. Dr. Spring, of Newburyport, whence its name. Mr. Man-
ning recommended it, but it has not become popular.

Fruit large, oblong, tapering, to the eye, around which are a
few furrows—and resembling the Yellow Belle-Fleur in outline.
Skin striped and splashed near the stalk, with bright red on a
greenish yellow ground. Stalk an inch long, slender, curved to
one side, and pretty deeply inserted. Calyx small, closed,
inserted in a very narrow, plaited or furrowed basin. Flesh yel-
lowish white, very tender, with a somewhat acid, but very
agreeable flavour. October to February.

Mo.assss.

Supposed to be a native of North Carolina. Tree upright,
vigorous, and hardy.

Fruit medium, oblate, angular. Skin thick, rough, greenish
yellow, shaded with dull pale crimson, thickly covered with
large crimson or lilac dots, and dull lilac bloom. Stalk long
and slender, inserted in a large cavity. Calyx closed, basin very
shallow. Flesh yellow and exceedingly sweet. January to
April.

Monx’s Favourite.

From Randolph Co., Indiana. Tree very thrifty, an annual
bearer.

Fruit large, roundish, angular, slightly flattened, yellow mot-
tled, striped and splashed with dark red, grey russet dots. Stem
short, cavity open, regular. Calyx small, basin broad, furrows
obscure. Flesh yellowish white, tender, sub-acid, very good.
December to June. (Elliott.)

Moore’s GREENING.

Raised by Mr. Moore, of Kénsington, Conn., very produc-
tive.

Fruit large, globular, inclining to oblong or conic. Skin
greenish yellow, sometimes with a slight blush. Stem small, in-
serted in a moderate cavity. Calyx closed, basin very shallow.
Flesh white, juicy, tender, with a brisk, vinous flavour. De-
cember, March.

174 THE APPLE.

Moses Woop.

Origin, Winthrop, Maine.

Fruit medium, roundish. Skin yellow, striped with red,
cavity and basin shallow. Flesh white, tender, juicy, flavour
pleasant, sub-acid. September, October. » (Me. P. 8. Rept.)

Mouse APPLE.
Moose Apple.

Origin, Ulster Co., N. Y. Tree vigorous and productive.

Fruit, in weight, light; in size, large, roundish-oblong, or
slightly conical. Skin pale greenish yellow, with a brownish
blush on one side, and a few scattered, russety grey dots. Stalk
_ three-fourths of an inch long, rather slender, not deeply inserted.
Calyx closed, and set in a narrow basin, slightly plaited at the
bottom. Flesh very white and fine grained, and moderately
juicy, with a sprightly, delicate, and faintly perfumed flavour. _

Munson SwEEt.

Orange Sweet. Ray Apple.
Meachem Sweet.
Origin uncertain, probably Massachusetts. Tree vigorous,
spreading, an annual and abundant bearer.
Fruit medium, oblate. Skin pale yellow, sometimes with a
blush, stem short, cavity large. Calyx closed, basin small.
Flesh yellowish, tender, juicy, sweet. September to February.

Morrison’s Rep.

Origin, supposed to be a native of Medfield, Mass., on the farm
of Mr. Fisher, vigorous and productive.

Fruit medium, conic, angular. Skin light yellow, shaded and
obscurely striped with deep red. Stalk very short, stout, cavity
small. Calyx closed, in a very small basin. Flesh tender, crisp,
with a very mild, pleasant, peculiar flavour. November to
March.

NANTEHALEE.

Maiden’s Bosom.

Origin, Alabama, introduced by Dr. W. O. Baldwin, of Mont-
gomery.

In size large, in shape quite conical, and deeply ribbed, in
colour a beautiful pale waxen yellow. Stem three-fourths
of an inch long, in a narrow, deep cavity. Calyx rather
large, basin deep, very much ribbed. Flesh white, juicy, and
pleasant, Middle of July to first of August. (J. Van Beuren,
MS.)

THE APPLE. 175

Ne Prius Unrra.

Specimens received from Wm. N. White, of Athens, Ga.,* a
beautiful fruit.

Fruit very large, oblate, angular. Skin yellowish, mostly
shaded with deep crimson, and thickly sprinkled with large,
lightish dots. Stalk very short, inserted in a very large cavity,
surrounded by russet. Calyx open, in a broad, deep, corrugated
basin, which has a downy lining. Flesh white, very tender, fine
grained, for a large apple, with a very refreshing, vinous flavour ;
an excellent fruit. October, November.

This has a strong resemblance to Iola.

NEQUASSA.

Origin, Franklin, Macon Co., North Carolina.
Fruit large, oblate, colour yellow striped with red. Stem of
moderate length, inserted in a large, open cavity, basin smoott.

and open. Flesh white and very sweet. November to Janu-
ary. (J. Van Beuren’s MS.)

NEVERSINK.

Origin, Berks Co., Pa.

Fruit large, roundish, exterior of an exceedingly beautiful
waxen orange-yellow colour, with a few russet dots, and a deli-
cately striped and richly mottled carmine cheek. Stem very
short and rather stout, cavity narrow, acuminate, shallow.
Calyx large, basin deep, rather wide furrowed. Flesh yellowish,
somewhat tough, owing probably to the fruit being much shri-
velled, flavour approaching that of the Pine-apple quality, “very
good.” December to April. (Ad. Int. Rep.)

NickaJACK.

Wonder (incorrectly.) Summerour.

Origin, Macon Co., North Carolina, introduced by Silas Mc-
Dowell, of Franklin. Tree of a rambling habit, very vigorous,
a constant and prolific bearer.

Fruit large, roundish, somewhat flattened at base and crown.
Skin yellowish, shaded, striped and splashed with crimson, and
sprinkled with lightish dots. Stalk medium, inserted in a round,
rather deep cavity. Calyx large, open, set in a rather broad

* Some of the new Southern winter apples are of surpassing quality,
caused, doubtless, by the more complete elaboration of their juice during
their warm and lengthened season.

176 THE APPLE.

furrowed basin. Flesh yellow, tender, crisp, juicy, with a fine,
rich, sub-acid flavour. November to April.

Nickajack.

Newark Kine. Coxe. Thomp.
Hinckman. #

A New-Jersey fruit, of medium size, conical or Pearmain-
shaped, and of handsome appearance. Skin smooth, red, with
a few yellow streaks and dots, on a greenish yellow ground.
Calyx set in a narrow basin. Flesh tender, with a rather rich,
pleasant flavour. The tree is spreading, and bears well. No-
vember to February.

Newark Pirpryn. Coxe.

French Pippin,

Yellow Pippin, ' of some American gardens.

A handsome and excellent early winter variety, easily known
by the crooked, irregular growth of the tree, and the drooping
habit of the branches. Not profitable.

Fruit rather large, roundish-oblong, regularly formed. Skin
greenish yellow, becoming a fine yellow when fully ripe, with
clusters of small black dots, and rarely a very faint blush.
Calyx im a regular and rather deep basin. Stalk moderately

THE APPLE. Ve

long, and deeply inserted. Flesh yellow, tender, very rich,
juicy, and high flavoured. November to February.

NortHEerRN SWEET.
Northern Golden Sweet. Golden Sweet.

Origin unknown, supposed to be Vermont. Tree healthy
and productive, but needs high culture for the perfect develop-
ment of the whole crop.

‘Fruit above medium, roundish, conic, angular. Skin oily
yellow, sometimes with a blush. Stem rather long, in a mo-
derate cavity. Calyx small, and closed in a narrow, abrupt,
corrugated basin. Flesh white, tender, juicy, sweet, rich, and
excellent. September, October.

OconrE GREENING.

Origin, banks of the Oconee river, a little below Athens, Ga.
Fruit very large, roundish, flattened. Skin yellow, a little
brownish in the sun, russet about the stem, with a few scat-
tered russet dots. Calyx open, in a shallow, slightly-furrowed
basin. Stalk very short, in a rather regular, deep cavity.
Flesh yellowish, fine-grained, crisp, abounding in a delightful
aromatic, lively, sub-acid juice, quality, “ best.”—(Ad. Int. Rept.,
Ga. H. Sc.)

Oxuto Rep STREAK.

Originated with James Mansfield, Jefferson Co., Ohio. Growth
vigorous, upright. Fruit medium, oblate. Skin yellow, sha-
ded, splashed, and striped with red. Stalk short, cavity large,
russeted. Calyx large, closed, basin shallow, uneven. Flesh
rather compact, juicy, rich, sub-acid. January to April.

Op Eneuisn Copuin. Thomp.

English Codlin. Coxe. Lind. Ray.
Trenton Early ?

A large and fair cooking apple, in use from July to No-
vember. Fruit generally above medium size, oblong or conical,
and a little irregular. Skin clear lemon yellow, with a faint
blush next the sun. Stalk stout and short. Flesh white,
tender, and of a rather pleasant, sub-acid flavour. Much
esteemed for cooking, ripens gradually upon the tree. The
trees are very vigorous and fruitful.

O.tp Hovss.

From the premises of John Cauffman, Bucks Co., Pa. Size
medium, oblate, inclining to ob.-conic. Skin yellow, with a
blush. Stem short, ina moderately wide, not very deep cavity,

8*

178 THE APPLE.

Calyx medium, closed, set in a wide, deep basin. Flesh tender,
fine texture, juicy, flavour agreeable, aromatic ; very good, if not
best. December. (W. D. Brinckle.)

OscEOLA.

Origin, Putnam Co., Indiana. Tree vigorous. Fruit medium,
or above, roundish, obliquely flattened, angular. Skin yellowish,
mostly shaded with red, much sprinkled with small raised
dots, and covered with a thin bloom. Stalk short and small,
in a large, russeted cavity. Calyx open, or partially closed, ina
deep, regular basin. Flesh yellowish, solid, crisp, juicy, mild,
sub-acid, “very good.” June to March. .This somewhat
resembles the Newtown Spitzenburgh, or N, Y. Vandevere, and
perhaps equals that variety.

OrANGE APPLE.

Of New Jersey origin. A vigorous grower, and moderately
productive.

Fruit above medium, roundish, oblate. Skin orange yellow,
with a few grey dots, and sometimes patches of russet. Stalk
short, in a large cavity. Calyx closed. Basin moderate. Flesh
yellow, juicy, sub-acid, pleasant. September, October.

OrnpvorrF.

From Putnam Co., Ohio,

Fruit medium, roundish, slightly angular. Skin lemon yellow,
rich red blush in the sun, with a few stripes and blotches of red.
Stem slender, cavity and basin deep. Calyx open. Flesh yel-
lowish, juicy, crisp, tender, sub-acid, nearly best. October, No-
vember. (Elliott.)

Orne’s Ear.y.

A foreign variety.

Fruit rather large, somewhat angular. Skin yellow, slightly
russeted. Flesh white, tender, juicy, with a pleasant vinous
flavour. September, October.

ParapisE, WINTER SWEET.

The Winter Sweet Paradise, is a very productive and excel-
lent orchard fruit, always fair, and of fine appearance. We
received it some years ago, along with the Summer Sweet Para-
dise, from Mr. Garber, of Columbia, Pa., and consider it a native
fruit.

Fruit rather large, regularly formed, roundish. Skin fair and
smooth, dull green when picked, with a brownish blush, becom-

THE APPLE. 179

ing a little paler at maturity. Stalk short, set in a round cavity.
Calyx small, basin shallow and narrow. Flesh white, fine grained,
juicy, sweet, sprightly, and very good. November to March.

Pracu-Ponp Sweet.

This is a most excellent autumn variety, from a small village
of this name, in Dutchess county, N. Y., which we received
from Mr. J. R. Comstock, an extensive orchardist, near Pough-
keepsie. It appears well worthy of a more general dissemina-
tion.

Fruit of medium size, rather flat, and a little one-sided or
angular in its form. Skin striped light red. Stalk long and
slender. Flesh tender or very mellow, moderately juicy, with
a very rich, sweet, and agreeable flavour. September to No-
vember.

Prop.ie’s CHorce.
Melt in the Mouth of some.

A Pennsylvania fruit.

Fruit medium, oblate, inclining to conic or ovate. Skin
bright red, sometimes obscurely striped, thickly sprmkled with
large whitish dots of peculiar appearance. Stem short and
fleshy, inserted in a large cavity. Calyx large, segments stout,
in a rather large round basin. Flesh yellowish, firm, juicy,
with a brisk, rich, sub-acid flavour. December to March.

Parutps’ SWEET.

Originated on the farm of George Phillips, Coshocton Co.,
Ohio. Tree thrifty, upright, very productive.

Fruit rather large, conic, obscurely five angled. Skin light
yellow, shaded and sprinkled with red, striped with crimson, and
thickly sprinkled with large dots. Stalk medium, rather slender,
inserted in a large cavity. Calyx closed, segments long, basin
round, abrupt and open. Flesh yellow near the skin; juicy,
with a rich, brisk, sweet flavour. November to March.

Put.uiprt.

Grown by William Fisher, Berks Co., Pa.

Fruit large, oblate, conical. Skin greenish-yellow, with nu-
merous blotches and grey dots, and a blush on the exposed side.
Stem short and slender, inserted in a wide moderately deep
cavity. Calyx small, closed, set in a narrow superficial basin.
Flesh tender, fine texture, juicy, fragrant. Flavour delicate and fine
quality, “very good” or “best.” January. (W. D. Brinckle.)

180 THE APPLE.

PIcKMAN.

Origin, Mass.

Fruit medium, roundish, oblate. Skin yellow, with scattered
shades of russet, and small russet specks. Stem short, cavity
acuminate. Calyx large, half closed. Flesh yellowish-white,
ae) sharp acid, valuable for cooking. January, April (Hoy.

ag.

Pink SweEerine.

Originated with William Keller, Cumberland Co., Pa.

Tree vigorous, spreading, producing enormous crops. Fruit
small, greenish, nearly covered with bright red, perfect in form.
Rich pleasant sweet flavour, and a general favourite where
known, but think it too small for general use. September, Oc-
tober. (Samuel Miller Jr.—MS.)

PirrspurGH Pippin.

Flat Pippin. Swiss Pippin.
Father Apple. William Tell.
Switzer Apple.

Origin supposed to be Pittsburgh. An irregular grower,
somewhat drooping in habit, and generally a good bearer.

Fruit large, oblate, slightly angular. Skin pale yellow, rarely
with a blush, sparsely sprinkled with brown dots. Stalk short and
small, in a large cavity, sometimes a little russeted. Calyx
nearly closed, segments long, basin broad and corrugated. Flesh
whitish, juicy, tender, with a fine mild, sub-acid flavour. No-
vember to April. A handsome Pennsylvania fruit, where it is
much prized. Specimens received from Samuel Miller, near
Lebanon, Pa.

Pouty Bricut.

Origin supposed to be Virginia.

Fruit elongated, conic. Skin light yellow shaded with car-
mine, obscurely striped. Stalk of medium length, in an acute
cavity, russeted. Calyx in a small, furrowed basin. Flesh tender,
juicy, with a pleasant sub-acid flavour. September, October.

~

Pomme GRISE.

Pomme de cuir. Grise. TZhomp.
Gray Apple. Leather apple of Turic.

A small gray apple, from Canada, probably of Swiss or French
origin, and undoubtedly one of the finest dessert apples for a
northern climate. It is not a strong grower, but is a good bearer,
and has an excellent flavour.

THE APPLE. 181

Fruit below medium size, oblate. Skin greenish gray or cin-
namon russet, with a little red towards the sun. Calyx small, set
in around basin. Flesh tender, rich, and high flavoured. De-
cember to February.

Porter SPiITrzENBURGH.

Origin uncertain. A free grower and very productive ; now
chiefly known in Connecticut.

Fruit large, globular, slightly inclining to conic, angular.
Skin red, shaded with deep crimson. Stem very short, inserted
in a large cavity surrounded by thin russet. Calyx small, closed,
set in an open basin. Flesh white, much stained, very compact,
crisp, juicy, with a pleasant, brisk, sub-acid flavour. November
to March.

PownaL SpirzENBURGH.

Fruit above medium, oblate, sometimes inclining to conic.
Skin yellow, marbled, and striped with red. Stalk very
short, in a deep, narrow cavity surrounded by russet. Calyx
small, nearly closed, basin rather abrupt. Flesh yellowish,
not very tender, with a pleasant, rather rich, sub-acid flavour.
December to March.

Press Ew1na.

Origin Kentucky. From J, 8. Downer of Elkton.

Tree hardy, vigorous and productive. Fruit medium, round-
ish, flattened at base and crown, angular, slightly oblique.
Skin yellow, shaded and striped with crimson, and thickly co-
vered with dots, having a dark centre. Stalk medium, inserted
in a very deep narrow cavity. Calyx closed, set in an uneven
abrupt peculiar basin. Flesh yellowish, firm, juicy, crisp, tender,
with a very agreeable sub-acid flavour, aromatic. February till
April.

Prisest’s Sweet.
Blue Sweet. Molasses Sweet.

Origin, Leominster, Massachusetts. Tree vigorous and very
productive. Fruit medium, globular inclining to conic. Skin
yellow, chiefly covered with dull red stripes and numerous red
dots. Stalk short, set in a rather deep cavity. Calyx closed,
basin small. Flesh white, fine, tender and pleasant, not very
juicy—a late keeper. January to May.

Quince.

Origin uncertain; first described by Coxe. Growth mode-
rate; productive. Fruit medinm to large, roundish oblate.

182 THE APPLE.

Skin yellow, sometimes with a blush. Flesh tender, juicy,
with a mild, sub-acid, aromatic flavour. November.

Ragan.

Originated with Reuben Ragan, Putnam Co., Indiana.
Tree hardy and fruitful. Fruit medium to large, ovate, conic,
approaching to oblong, angular. Colour marbled and striped
with red on a green ground. Stalk medium length, inserted
in a very deep, narrow cavity. Calyx small, closed, set in a
deep, abrupt basin. Flesh yellowish white, juicy, pleasant, of
a rather rich, spicy, sub-acid flavour. October to November.

Rampour Franc. Duh. Thomp.

Rambour d@’Ete, or Summer Rambour. Cowe.
Frank Rambour. Lindley.
Rambour d’Ete. Poitteau.

A French fruit, a little above médium size, flat, generally
evenly formed, but occasionally a little irregular. Skin pale,
greenish yellow, slightly stained and streaked with red on the
sunny side. Flesh rather soft, of a sprightly sub-acid flavour,
a little bitter before maturity. Ripens early in September.

REBECCA.

Origin, Wilmington, Delaware, and introduced by Joseph P.
Jefferis. Fruit large, roundish, oblate. Skin whitish yellow,
sometimes with a crimson cheek. Stalk very short, inserted
in a deep, narrow cavity. Calyx large, closed, basin broad
and deep. Flesh fine, almost sweet, tender, juicy, somewhat
spicy and refreshing. August, September.

Rep Winter PEARMAIN.
Red Lady Finger. Buncombe?

Tree of moderate upright growth;-a regular bearer. Fruit
medium size, conic, sometimes nearly oblong. Skin yellowish
white, mostly shaded with maroon and thickly sprinkled with
large light dots. Stem very short, in an acute compressed ca-
vity slightly russeted. Calyx closed, set in a small round open
basin. Flesh whitish, tender, juicy, almost melting, with a very
mild, sub-acid, or nearly sweet, slightly aromatic flavour. Ja-
nuary to March
? Rep Repustican.

Origin, Lycoming Co., Pennsylvania. Tree vigorous, spread-
ing. Fruit large, roundish, oblate. Skin yellowish, striped
and shaded with red, and sprinkled with large, whitish dots.
Stem short, in a large cavity. Calyx closed, basin broad,

THE APPLE. 183

deep, and furrowed. Flesh coarse, tender, juicy, sub-acid.
September to December.

Rep Rance.

Fruit medium or below, oblong, angular, slightly conic. Co-
lour, fine yellow shaded with red and thickly covered with
whitish dots. Stalk short, inserted in a small cavity. Calyx
closed, set in a broad, shallow basin. Flesh firm, juicy, rich,
with a mild Spitzenburgh flavour. December, February.

Rep Sweet.

Origin on the farm of D. C. Richmond, Sandusky, Ohio.
Tree upright, vigorous and productive. Fruit medium, round-
ish, oval. Skin yellowish, striped and shaded with light red,
and sprinkled with greenish dots. Stem short and small, in-
serted in an acute cavity surrounded by russet. Calyx closed,
set in a deep, abrupt basin. Flesh whitish, very tender, juicy,
sweet and excellent. November to February.

Rep CatTHeEap.

Tree vigorous and productive, extensively grown in the eastern
and southwestern counties of Virginia. Fruit large, roundish,
conic, angular. Skin yellow, partially shaded with dull red and
sometimes deeper red in the shade, and thickly sprinkled with
whitish dots. Stem short, inserted in a deep cavity. Calyx
partially open, set in a large basin. Flesh yellowish, tender,
juicy, with a very brisk, pleasant flavour. October, November.

Reinette, Gotpen. Thomp. Ron. Lind.

Aurore.
Kirk’s Golden Reinette.
Yellow German Reinette.

Reinette d’ Aix. of various
English Pippin. European
Court-pendu Doré. collections,
Wyker Pippin. ac. to
Elizabet. Thomp.
Wygers.

Megginch Favourite.

Dundee.

The Golden Reinette is a very popular dessert fruit in Eng-
land and on the continent, combining beauty and high flavour.

Fruit below medium size, very regularly formed, roundish, a
little flattened. Skin smooth, golden yellow, washed and striped
with fine soft red on the sunny side, mingled with scattered,
tusset dots. Flesh yellow, crisp, with a rich, sugary, or scarcely
acid juice. October to January.

184 THE APPLE.

This is different and superior to the Recnette Doreé, or Jaune
Hiétive of he French, which is more yellow, and somewhat
resembles it.

ReEpPvuBLICAN Pippin.

Origin, Lycoming Co., Pa. First discovered by George Webb,
who gave it the name. ‘Tree of strong, but crooked growth,
only moderately productive. Fruit large, irregularly oblate.
Skin dull yellow, mostly shaded with red, somewhat striped and
marbled, and thinly sprinkled with large grey dots. Stalk long,
slender, inserted in a deep cavity, surrounded with thin russet.
Calyx small, closed; basin rather narrow and abrupt. Flesh
whitish, tender, juicy, with a pleasant, mild, sub-acid flavour. It
is said to be unsurpassed for cooking and drying. September,
October.

Risston Pipepix. Thomp. Lind. Ron.

Glory of York.
Travers’.
Formosa Pippin.
Rockhill’s Russet.

The Ribston Pippin, a Yorkshire apple, stands as high in
Great Britain as the Bank of England, and to say that an apple
has a Ribston flavour is, there, the highest praise that can be
bestowed. But it is scarcely so much esteemed here, and must
be content to give place, with us, to the Newtown Pippin, the
Swaar, the Spitzenburgh, or the Baldwin. In Maine, and parts
of Canada, it is very fine and productive.

Fruit of medium size, roundish. Skin greenish yellow, mix-
ed with a little russet near the stalk, and clouded with dull red
on the sunny side. Stalk short, slender, planted in a rather
wide cavity. Calyx small, closed, and set in an angular basin.
Flesh deep yellow, firm, crisp, with a sharp, rich, aromatic fla-
vour. The tree forms a spreading top. November to April.

RicHARDSON.

Origin, farm of Ebenezer Richardson, Mass. Fruit large,
roundish, conic, mostly covered with red, bright in the sun, with
numerous large, light specks. Stem rather stout, in a large
cavity. Calyx large, open, in a deep narrow basin. Flesh
greenish white, remarkably tender, juicy, with a fine, rich, almost
saccharine flavour. Last of August, and September. (Cole.)

Rives Pippin.

Fruit rather large, roundish, conical, very much ribbed. Skin
yellow, very slightly shaded, sprinkled with russet and crimson

THE APPLE. : 185

dots. Stalk rather short, inserted generally in a large cavity.
Calyx closed, set in an abrupt uneven basin. Flesh yellowish,
juicy, crisp, with a mild, almost saccharine, slightly aromatic
flavour. March, April.

Rissr.

From Simon S. Riest, Lancaster, Pa. Size large, roundish,
ribbed at apex. Skin fair yellow. Stem of medium length, in
a narrow, moderately deep cavity, with some stellate russet rays.
Calyx small, closed, set in a narrow, contracted, ribbed basin.
Flesh fine, flavour pleasant, very good. August. (W. D.
Brinckle.)

River.

Origin, Mass. Tree of slow growth, but productive. Fruit
medium to large, oblong, oval, slightly conic, ribbed. Skin
yellow, striped and shaded with dark red, with a slight bloom.
Stalk medium, deeply planted. Calyx small, closed, set in a
basin of moderate depth. Flesh coarse, juicy, tender, pleasant,
sub-acid. August, September.

Roapstown Pippin.

Introduced to notice by James McLean of Roadstown, New
Jersey, and originated in that town. A strong, erect grower,
and makes a large tree; a good bearer, and a profitable market
fruit, large and uniformly fair, excellent for cooking and drying
Size large, oblate, oblique. Stem very short, stout, in a broad,
deep cavity. Calyx small, and closed, in a deep basin. Skin
greenish yellow, sparsely sprinkled with green dots. Flesh
white, tender, sprightly, sub-acid. Middle of April to the mid-
dle of September.

Rosgery’s SEEDLING.

Raised by H. R. Robey, Fredericksburgh, Va. Tree very
vigorous and productive.

Fruit large, round, tapering to the eye, colour lively red,
faintly striped, on a scarcely perceptible yellow ground thickly
covered with creamy spots. Flesh yellow, with a very juicy,
rich, high flavour. November, December. (H. R. Robey )

Roserson’s WHIrTE.

Origin said to be Culpepper Co., Va., where it is popular.
Tree upright, of rapid growth, and bears regular crops.

Fruit medium, oblong, flattened at both ends, surface uneven,
colour green, with many dark dots. Flesh yellowish, fine
grained, crisp, juicy, aromatic, sub-acid. October to December,
(HH. R. Robey.)

186 THE APPLE.

Rockport Sweet.

Origin, Massachusetts. Tree a strong grower and productive.

Fruit medium, oblate, obliquely depressed. Skin greenish,
becoming waxen yellow, with a dull red cheek. Stem short and
thick, inserted in a cavity somewhat ribbed, surrounded by rus-
set. Calyx large, nearly closed, set in a broad, open basin.
Flesh whitish, juicy, with a brisk, sweet, aromatic flavour.
January to April.

Rocx Appie.

Origin, Peterborough, New Hampshire, recommended by
Robert Wilson, of Keene, as an excellent fruit. Tree vigorous,
with long, slender branches, very productive.

Fruit large, roundish, slightly flattened. Skin striped and
splashed with dark and bright red on a yellowish ground.
Flesh white, tender, juicy, flavour sub-acid, and very good.
September, October.

Roox Sweet.

Origin, farm of Elihu Pearson, Newbury, Mass. Tree hardy,
vigorous, and a constant bearer.

Fruit medium or below, roundish, oblate, slightly conic.
Skin reddish, shaded, striped and splashed with darker red, and
sprinkled with large whitish dots. Stalk short, set in a broad,
deep, russeted cavity. Calyx closed, basin shallow, corrugated.
Flesh white, tender, juicy, sweet and pleasant. September.

Ro...

Origin, Franklin Co., North Carolina. Tree of moderate
growth, bears abundantly,

Fruit of medial size, oblate. Skin dull red, stalk very long,
cavity wide and deep, basin shallow. Flesh compact, fine
grained, sub-acid, rich and delicious. October toJanuary. (G.
W. Johnson, MS.)

Rolla of Illinois may be the same«

Rum App te.

Origin, Pawlet, Vt. on the farm of Brownley Rum. Tree
upright, vigorous, an early and profuse bearer.

Fruit medium, oblate. Skin yellow, slightly shaded with
crimson. Stalk short, cavity moderate. Calyx partially closed,
basin broad and shallow. Flesh whitish, juicy, tender, sprightly,
sub-acid. November to March. ,

THE APPLE. 187

Russet, Encuisu.

The English Russet is a valuable, long keeping variety, ex-
tensively cultivated, and well known by this name on the Hud-
son, but which we have not been able to identify with any Eng-
lish sort. It is not fit for use until February, and may be kept
till July, which, together with its great productiveness and good
flavour, renders it a very valuable market fruit. It is acknow-
ledged one of the most profitable orchard apples.

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

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

Russert PEARMAIN.

An old variety, good bearer.

Fruit fair, medium size, roundish, conic. Skin green russet,
with faint red stripes and a sunny cheek. Flesh juicy, tender,
with a fine, rich, sub-acid, or almost saccharine flavour. De-
cember to March.

Sartty AvutTuMN.

Origin, Plattsburgh, N. Y., on the farm of J. H. Sanborn.
Tree upright, vigorous and productive.
_ Fruit medium, oblate, conic. Skin greenish yellow, the
exposed side frequently deep red. Stalk short, in a me-
dium cavity. Calyx small, closed, basin small, narrow. Flesh
very tender, rich, high flavour, with a peculiar aroma. Septem-

ber. (J. W. Bailey, MS.)

Scartet Pearman. Thomp. Lind.

Bell’s Scarlet Pearmain. onalds.
Oxford Peach of some English gardens.

A showy dessert apple, of English origin.

Fruit medium sized, pearmain or conical shaped. Skin light
crimson, or yellow, in the shade, rich crimson on the sunny
side. Stalk nearly an inch long, deeply set. Flesh white,
stained with a tinge of pink, crisp, juicy, and of good flavour.
In eating from the last of August to the tenth of October. A
plentiful bearer.

188 THE APPLE.

SEEVER.
Seever’s Red Streak.

From Choshocton Co., Ohio. Fruit medium, globular, lemon-
yellow, striped with bright clear red. Stem short, slender.
Calyx with long segments; basin deep, open. Flesh yellowish,
juicy, sub-acid. October, November. (Elliott.)

SEPTEMBER.
Pride of September.
Origin, Canton Co., Pa., from W.G. Waring. Tree hardy

and vigorous, a good and regular bearer. Fruit large, globular,
somewhat depressed, very slightly conic, angular. Skin yellow,
slightly shaded, and thinly sprinkled with brown dots. Stalk
short, inserted in a deep, abrupt cavity, surrounded by thin rus-
set. Calyx partially closed, setin an open basin. Flesh yellowish,
tender, juicy, with a very agreeable sub-acid flavour. October.

SHEPPARD’S SWEET.

Origin, Windham Co., Conn. Tree thrifty, upright, and a
great bearer. Fruit medium, angular, oblong, approaching
conic. Skin yellow, striped with red. Stalk long, slender, in-
serted in an acute cavity. Calyx firmly closed, set in a small
basin. Flesh white, tender, sweet, and pleasant. October,
November.

SHOCKLEY.
Waddell Hall.

Origin, Jackson Co., Georgia. Tree vigorous, very produc-
tive, valuable for its late keeping.

Fruit medium or below, conic, truncate. Skin waxen, whitish
yellow, chiefly overspread with red, and thickly sprinkled with
light gray dots. Stem long, slender, inserted in a deep acute
cavity. Calyx .partially closed, set in a shallow corrugated
basin. Flesh crisp, juicy, rich, saccharine, slightly vinous, and
pleasant. April, May.

SINE-QUA-NON.

A native of Long Island, named by the late Wm. Prince.
Fruit roundish-ovate, about medium size. Skin smooth, pale
greenish yellow. Stalkslender. Flesh white, very tender, juicy,
and of a delicate and very sprightly flavour. The young trees
are rather slow and crooked in growth. August.

THE APPLE. 189

SLINGERLAND PIppin.

Raised by Mr. Slingerland of Albany Co., New York. Intro-
duced by Prof. James Hall. Fruit medium to large, oblate,
angular, inclining to conic or distinctly conic. Skin yellow, shad-
ed with red and sprinkled with minute dots. Stalk short and
stout, inserted in a broad deep cavity, surrounded with very thin
russet. Calyx small, partially closed, set in a fine angled basin
of variable size. Flesh white, tender, juicy, with a very brisk
vather rich, sub-acid flavour. December, February.

SMALLEY.
Spice.

From Kensington, Conn., where it was much esteemed.
Medium size, oblate, conic. Skin yellow, with a slight blush.
Stalkshort and large, cavity russeted. Calyx closed; basin uneven,
shallow. Flesh tender, juicy, brisk, with a pleasant aromatic
flavour. September, October.

Smiru’s Crpmr.

Origin, Bucks Co., Pa. Extensively grown in Pennsylvania
and western states. Tree vigorous and very productive. Fruit
medium, oblong oval, obliquely flattened. Colour greenish white,
shaded, and striped with red, sparsely covered with grey dots.
Stalk slender, of medium length, inserted in a deep, rather nar-
row cavity. Calyx closed, set in a broad rather shallow basin.
Flesh whitish, tender, juicy, crisp, with pleasant, mild, sub-acid
flavour. December, March,

Sors or WINE.
Worden’s Pie Apple.
Washington.
Bennington.

An old European variety. Tree vigorous and productive.
Fruit medium, roundish ovate, fair. Skin yellow and red,
splashed and shaded with deep red, and sprinkled with white
and grey dots, anda thin bloom. Stem of medium length, slender,
inserted in a narrow cavity. Calyx closed; basin rather shallow,
uneven. Flesh white, often stained, not very juicy, with a mild,
pleasant, sub-acid flavour. ~ August, September.

SouTHEeRN GREENING.

Fruit oblate, much depressed. Skin green. Stalk very short,
inserted in a large cavity, surrounded by russet. Calyx par-
tially closed, segments recurved in a rather large, deep cavity.

7

190 THE APPLE. a
Flesh yellowish, juicy, with a very rich, vinous, pleasant aroma-
tic flavour. November, March.

SpirzENBurGH, FLusuine.

This variety has been confounded by Coxe, and more recently
by Thompson, with the Esopus Spitzenburgh, but is really quite
distinct. The tree makes strong, brown shoots, different from
the slender yellowish ones of that sort.

The fruit is roundish-conical, stalk set in a narrow cavity,
projecting beyond the fruit. Skin nearly covered with red, on
a greenish yellow ground, dotted with large fawn spots, and
coated with a slight bloom. Calyx small, in an even basin.
Flesh white, juicy, crisp, nearly sweet, and of pleasant flavour,
but without the brisk richness, or yellow colour of the Esopus
Spitzenburgh. October to February.

Surron Braury.
Beauty.

Origin, Sutton, Mass. Tree upright, thrifty, and very pro-
ductive. Fruit medium or above, roundish, somewhat angular,
conic. Skin waxen yellow, shaded, mottled and obscurely strip-
ed with fine crimson, and thinly sprinkled with whitish dots.
Stem rather short, inserted in a medium cavity, slightly sur-
rounded by greenish russet. Calyx partially closed, set in a
moderate, uneven basin. Flesh whitish, crisp, tender, juicy, with
a sprightly, sub-acid flavour. November, February.

Sweetine, Harrrorp.

Spencer Sweeting.
Keney’s Sweet.

Origin, farm of Mr. Spencer, near Hartford, and introduced
by Dr. E. W. Bull. Tree moderately vigorous, hardy and pro-:
ductive.

Fruit rather large, roundish, slightly flattened. Skin smooth
and fair, almost covered and striped with fine red over a yellow-
ish green ground,—and sprinkled with small grey dots. Stalk
nearly three quarters of an inch long, slender, inserted in a
rather shallow, round cavity. Calyx broad, closed, with few
segments, set in a slightly uneven basin which is but little sunk.
Flesh very juicy, tender, with a rich, agreeable flavour. De-
cember to May or June.

Sweetine, RaMspEL’s.

Ramsdell’s Red Pumpkin Sweet. Xen. Ramsdell’s Sweet.
Red Pumpkin Sweet. English Sweet.

Ramsdell’s Sweeting we have lately received from Connec-

THE APPLE. 191

ticut, where it is greatly esteemed for the very large crops it
bears, as well as for its remarkably rich saccharine flavour.
We believe it is a native of Connecticut; and it derives its name
from the Rev. H. S. Ramsdell, of Thompson, in that state, who
has introduced it to public attention. The tree is very vigorous,
grows remarkably straight and upright, comes early into bear-
ing, and yields every year enormously.

Fruit rather above medium size, oblong, regularly shaped,
and tapering slightly towards the eye. Skin rich, dark red,
dotted with fawn-coloured specks, and covered with a blue
bloom. Stalk quite short, deeply sunk in a rather narrow ca-
vity. Calyx set in a pretty deep even basin. Flesh yellowish,
very tender and mellow, unusually sweet and rich. In weight
the apple is light. October to February. We have not been
able to distinguish this from English Sweet.

Sweeting, Totman’s.

The Tolman’s Sweeting is scarcely second-rate as a table
fruit, but it is one of the most popular orchard sorts, from its
great productiveness, its value as food for swine and cattle, as
well as for baking. Form nearly globular. Skin, when fully
ripe, whitish yellow, with a soft blush on oneside. Stalk rather
long and slender, inclining to one side, and inserted in a rather
wide, shallow, but regular cavity. Calyx set in a small basin,
slightly depressed. Flesh quite white, rather firm, fine grained,
with a rich, sweet flavour. November to April. <A native of
Rhode Island. Much valued at the West.

Sweretine, WELLS’.

Wells’ Sweeting is one of the most sprightly and agreeable
for the dessert, of all the early winter sweet apples. The only
old tree in our knowledge, grows in the orchard of Mr. John
Wells, near Newburgh, N.Y. We have not been able to trace
it farther than this neighbourhood, though it may not have
originated here. It makes stout, stiff, upright shoots, and bears
well.

Fruit of medium size, roundish, broadest in the middle, and
lessening each way. Skin smooth, pale, dull green, (like a
Rhode Island Greening in colour, but paler,) with a dull red or
brownish cheek, Stalk rather slender and short. Calyx short,
set in quite a shallow basin. Flesh very white, and very ten-
der, abounding with a rich, agreeable, sprightly juice. Novem-
ber to January.

Sweer Ramso.

Origin, Berks Co., Pa., habit of the tree like Rambo. Speci-

192 THE APYLE.

mens received from Daniel B. Lorah, near Reading, Pa.; a good
and regular bearer.

Fruit medium, oblate, nearly globular. Skin yellow, mostly
shaded with red, and thickly covered with large grey dots, a
little elevated above the surface. Stalk short and slender, in-
serted in a deep cavity, surrounded by russet. Calyx closed, set
in a deep open basin. Flesh yellowish, juicy, almost melting,
with a rich, sugary, slightly aromatic flavour, core small and
close. October to December.

Sweet Nonsuch of the West may prove the same.

Sweer Faru Prerin.

Grown in Westchester Co., N. Y. Tree vigorous, produc-
tive.

Fruit large, oblate. Skin greenish yellow, slightly sprinkled
with brown dots. Stalk short, im a large cavity. Calyx
closed, in a very shallow basin. Flesh juicy, sweet, and rich.
October, November.

Sweet WINESAP.

From Pennsylvania. Tree of moderate, upright growth, pro-
ductive.

Fruit medium, oblate, slightly approaching conic. Colour red,
splashed with deep crimson. Stalk long and slender, inserted
in a deep cavity, surrounded with russet. Calyx large, open, set
in a rather deep, open basin. Flesh tender, juicy, almost melt-
ing, with a very sweet, rich, peculiar flavour. November, De-
cember,

Sweet RomanirTE.

Origin unknown; received specimens from Henry Avery,
Burlington, Iowa.

Fruit medium, somewhat globular, obliquely depressed. Skin
greenish, becoming yellow at maturity, largely shaded with dull
red, and thickly sprinkled with greenish or grey dots. Stalk
short and slender, inserted in a shallow cavity, surrounded by
thin green russet. Calyx large, open, set in a broad uneven
basin. Flesh yellow, compact, juicy, tender, with a rich saccha-
rine flavour. November to March.

There is also another Sweet Romanite, grown at the West,
but, not having seen it, cannot say what is the distinction.

Sweer VANDERVERE.
Sweet Redstreak. Sweet Harvey.

Origin unknown. Tree of crooked growth, a profuse bearer,
specimens from Arthur Bryant, Princeton, Illinois,

THE APPLE. 193

Fruit medium size, oblong, slightly conic, obscurely angular,
sometimes nearly cylindric. Skin greenish yellow, shaded and
striped with dull red. Stalk short, rather slender, inserted in a
large, irregular cavity. Calyx partially closed, set in a broad,
open basin. Flesh tender, juicy, almost melting, with an exceed-
ingly saccharine, aromatic flavour. November, March.

SrRAvupDT.

Grown on the premises of Mr. Straudt, Berks Co., Pa. Size
large, roundish, inclining to conical. Skin deep crimson, with
stripes of paler red, and numerous light dots. Stem short, in a
wide, deep, russeted cavity. Calyx small, closed, set in a narrow,
shallow, furrowed basin. Flesh fine grained, tender, white. Fla-
vour sub-acid and pleasant. Very good. November. (W. D.
Brinckle.)

Sreu.y.

Origin, Berks Co., on the farm of Francis Stehly. Tree vigo-
rous.

Fruit large, oblate, conic, angular. Skin yellow, striped and
shaded with red, and covered with large brown dots. Stem
very short, inserted in a deep cavity. Calyx partially closed, set
in a small, uneven basin. Flesh whitish, juicy, tender, pleasant,
mild, sub-acid. January to April.

SrruuMan’s EaR.y.

Origin, Clinton, Oneida Co., N. Y. Tree of moderate upright
growth, productive.

Fruit small, roundish, conic. Skin yellow, sometimes a slight
blush, and a few brown dots. Stalk long, stout, cavity shallow.
Calyx closed, basin very shallow, plaited. Flesh yellow, tender,
pleasant, sub-acid. Last of July, and first of August. |

Sr. LAWRENCE.

Origin uncertain. Tree vigorous, upright, productive.

Fruit large, oblate, tapering towards the eye. Skin yellowish,
striped and splashed with carmine. Stem of medium length,
inserted in a large cavity. Calyx firmly closed; basin small and
deep. Flesh white, lightly stained, crisp, juicy, tender, and
vinous. September, October.

Srropr’s BrrmincHam.
- Strode’s.
Origin, Penn. A vigorous, upright grower, productive.
Fruit rather below medium, oblong, oval, or conic. Skin oily,
yellow, sprinkled with a few grey dots. Stalk slender, set in a
9

194 THE APPLE.

deep narrow cavity ; basin broad, shallow, corrugated. Flesh
yellow, moderately juicy, with a sharp flavour. September.

SrurMEN PIprin.

An English fruit. Below medium, oblate, approaching conic.
Skin yellow, with a bronzed or crimson cheek. Stalk of me-
dium length, inserted in a large cavity. Calyx closed, segments
long ; basin shallow and uneven. Flesh compact, with a high
sub-acid flavour. January, May.

Suear Loar Prepiy. Thomp. Lind. P. Mag.
Hutching’s Seedling.

A foreign sort. Tree of good growth and productive.

Fruit of medium size, oblong or conical, smooth, clear pale
yellow, becoming nearly white on one side when fully ripe.
Flesh white, firm, very slightly acid, and moderately juicy.
Ripens the latter part of July, and is very showy on the tree.

Suear Sweet.

From Massachusetts ; large, conic, with many prominent an-
gles. Skin yellow, mostly shaded with red, and a dark maroon
cheek. Flesh white, fine grained, not very tender, but with a
tich, honeyed sweetness. December to February.

SumMER HacGuLorg.

Tree vigorous, but slow in its growth while young, thick
blunt shoots, productive.

Fruit large, roundish, oblate. Skin whitish yellow, striped
and splashed with bright red, and covered with a thin bloom.
Stalk short and thick, inserted in a broad, open cavity. Calyx
closed, set in a small, round basin. Flesh white, rather coarse,
tender, juicy, sub-acid. An excellent culinary variety. Au-
gust.

SuMMER QuEEN. Coxe.
Sharpe’s Early.

A popular midsummer apple for the dessert and kitchen. The
fruit 1s large and broad at the crown, tapering towards the eye.
The stalk is rather long, and is planted in a pretty deep cavity,
sometimes partially closed. Calyx but little sunk, in a narrow
plaited basin. Skin fine deep yellow in its ground, though well
striped and clouded with red. Flesh aromatic, yellow, rich, and
of good flavour. This variety forms a large tree with somewhat
pendant boughs, and the fruit is in perfection by the tenth of
August.

THE APPLE. 195

Summer Sweet PARADISE.

A Pennsylvania fruit, sent to us by J. B. Garber, Esq., a
zealous fruit-grower of Columbia, in that State. It is a large,
fair, sweet apple, and is certainly one of the finest of its class
for the dessert. The tree is an abundant bearer.

Fruit quite large, round and regular in its form, a little flat-
tened at both ends. Skin rather thick, pale green, sometimes
faintly tinged with yellow in the sun, and very distinctly marked
with numerous, large, dark grey dots. Stalk strong, and set in
an even, moderately deep hollow. Flesh tender, crisp, very
juicy, with a sweet, rich, aromatic flavour. Ripe in August
and September.

Summer Pippin.

Summer Prppry.
Sour Bough.

Origin unknown ; an old fruit, much cultivated in Rockland
and Westchester counties, N. Y.,a valuable market fruit. Tree
vigorous, forming a beautiful head, a regular and good bearer.

Fruit medium to large, variable in form, generally oblong oval
or inclining to conic, angular and irregular. Skin pale waxen

196 THE APPLE. +

yellow, shaded with a delicate crimson blush, and sprinkled
with green and greyish dots. Stalk varies in length and thick-
ness, inserted in a deep abrupt cavity. Calyx closed, set in a
deep, abrupt, corrugated basin. Flesh white, tender, moderately
juicy, with a pleasant, refreshing, sub-acid flavour, valuable for
culinary uses. Ripens the middle of August, and continues a
month or more.

SumMER BELLFLOWER.

Origin, farm of J. R. Comstock, Dutchess Co. N. Y. Tree
vigorous, upright, productive.

Fruit medium or above, oval, inclining to conic. Skin
smooth, clear yellow, with rarely a faint orange blush on the
side of the sun. Stalk an inch long, stout at its insertion in a
shallow cavity. Calyx closed, with small reflexed segments, set
in a smooth, but slightly five-sided basin. Flesh white, fine
grained, tender, with an excellent rich, sub-acid flavour. Mid-
dle of August to middle of September. (Hort.)

Summer BeLLFLOWER OF PENNSYLVANIA,

Wm. G. Waring, of Boalsburg, Pa., informs us, is quite dis-
tinct from the above, and very much resembles Yellow Bell-
flower in shape and colour, but has a very wide and deep
cavity, and closed calyx. Flesh yellowish white, firm and fine
texture, not very juicy, with a brisk, agreeable, very pleasant
flavour, and decidedly the best of its season. Last of August
and first of September. (W. G. Waring.)

SuPERB SWEET.

Raised by Jacob Dean, Mansfield, Mass. ‘Tree vigorous, pro-
ductive.

Fruit rather large, roundish, pale yellow, much red in the
sun. Stalk long, inserted in a deep cavity. Calyx large, open,
basin broad. Flesh white, very tender, juicy, sweet, rich, high
flavoured. September, October. (Cole.)

SuPERB.

Origin, Franklin Co., North Carolina. Tree tolerably vigor-
ous and a prodigious bearer.

Fruit medium or above, roundish, oblate, regular. Skin green,
rarely with a blush. Stalk of medium length, in a shallow
cavity. Calyx large and open. Flesh yellow, solid, slightly
coarse grained, rich, and particularly high flavoured. November
to March. ‘This variety combines as many valuable properties
as any other. (G. W. Johnson MS.)

THE APPLE, 197

Terorsky. Thomp.

The Tetofsky is a Russian summer apple, which promises
well.

Fruit of medium size, oblate conic, sometimes nearly round.
Skin smooth, with a yellow ground handsomely striped with
red, and, like most apples of that country, covered with a whitish
bloom, under which is a shining skin. The flesh is white and
juicy, with a sprightly and agreeable flavour. August. Suc-
ceeds at the North.

Tewxssury Winter Buusu. Coxe.

Mr. Coxe says, this apple was brought from Tewksbury, Hun-
terdon county, N. J. It is a handsome, fair fruit, with more
flavour and juiciness than is usual in long-keeping apples.
They may be kept till August, without particular care, quite
plump and sound. The size is small, rather flat. The skin
smooth, yellow, with a red cheek. Flesh yellow, with more
juice and flavour than any other long-keeping variety. The
tree grows rapidly and straight—and the fruit hangs till late in
the autumn. January to July.

TrnmourtaH.

Origin, Tinmouth, Vt. Tree a good grower and produc-
tive.

Fruit above medium, oblate. Skin whitish yellow, considera-
bly shaded with carmine, and sprinkled with a few brown dots.
Stem short, inserted in a deep cavity. Calyx partially closed,
set in a rather large basin. Flesh whitish, juicy, tender,
pleasant, mild, sub-acid. November to February.

Toccoa.
Muskmelon.

Originated with Jeremiah Taylor, Toccoa Falls, Habersham
Co., Georgia.

Fruit rather large, conical, irregular. Skin yellow, striped
with red. Stem short, in an irregular cavity. Calyx closed, in
a small, irregular basin. Flesh yellow, with a brisk, rich, Spit-
piel flavour, moderately juicy. First of August. (White’s

ard.

TOWNSEND.

Origin, Pennsylvania. Tree healthy and vigorous, very pro-
ductive.

Fruit medium, oblate, slightly conic. Skin pale yellow,
striped and splashed with red, and covered with a thin bloom,

198 THE APPLE.

Stalk rather Jong, slender, inserted in a medium cavity. Calyx
closed, set in a basin of moderate depth. Flesh white, tender,
very mild, agreeable, sub-acid flavour. Ripe middle of August
to middle of September. Hocking of the West may prove to
be the same.

RADER A
TRADER’S FANCY.

Originated in the nurseries of Solomon Phillips, Washington
Co., Pa. a vigorous grower, a good and regular bearer, and
popular where known, valued as a late keeper and market fruit
at the Southwest. Specimens received from D, H. Wakefield,
Brownsville, Fayette Co., Pa.

Fruit medium, oblate, roundish, Skin greenish, striped and
shaded with dull red. Stalk slender, planted in a large cavity.
Calyx closed, basin broad and corrugated. Flesh tender, juicy,
with a mild, sub-acid flavour. January to May.

Trenton Earzy ?

Fruit above medium, irregular, ribbed, colour yellowish with
slight undulations over the surface which are green. Skin
smooth and oily, cavity wide, basin furrowed. Flesh not very
fine grained, very light and tender, with a pleasant, sub-acid
flavour, “ very good.” August. (T. McWhorter’s MS.)

May prove to be English Codlin.

Turr’s Batpwin.

Fruit large, oblate, somewhat angular. Skin yellowish, much
shaded and sometimes striped with red. Stalk in a large
cavity. Calyx closed, in a plaited basin of moderate depth.
Flesh crisp, rather juicy, with a flavour scarcely sub-acid,
and slightly aromatic. September, October.

Twenty Ounce. H. Mag.

Morgan’s Favourite. Coleman.

Twenty Ounce Apple. of Cayuga Cayuga Red Streak.
Eighteen Ounce Apple. § Co. NM. Y. Lima.

Aurora.

A very large and showy apple, well known in Cayuga Co.,
but an old fruit from Connecticut. It is a good, sprightly
fruit, though not very high flavoured, but its remarkably hand-
some appearance and large size render it one of the most popular
fruits in market. The tree is thrifty and makes a compact,
neat head, bears regular crops, and the fruit is always fair and
handsome.

Fruit very large, roundish. Skin slightly uneven, greenish-
yellow, boldly splashed and marbled with stripes of purplish-red.

ee

THE APPLE, 199

Stalk short, set in a wide deep cavity. Calyx small, basin
moderately deep. Flesh coarse-grained, with a sprightly, brisk
sub-acid flavour. October to January. This is quite distinct
from the TwENTy OUNCE PIPPIN, a large, smooth, dull-coloured
cooking apple.

TwiTcHELL’s Sweet.

Origin, Dublin, New Hampshire; a vigorous grower and
very productive. Specimens received from Robert Wilson,
Keene, N. H.

Fruit medium, conic, angular. Skin red, shaded with purple
and partially sprinkled with small grey dots. Stalk long and
slender, inserted in a deep cavity. Calyx small and closed, set
in an abrupt, plaited basin. Flesh very white, veined with red
under the skin and sometimes at the core, tender, very sweet
and pleasant. November, December.

VANDEVERE.

White Vandevere. Vandevere of Pa.
Green Vandevere. Little Vande7vere of Indiana.
Stalclubs.

The Vandevere is an old fruit, a native of Wilmington, Del.,
and took its name from a family there, and when growing on
highly cultivated soil is much admired for culinary purposes,
but is sometimes subject to bitter rot, and is now mostly super-
seded by the Smoke house and Republican Pippin, which are
supposed to be seedlings of the old Vandever, and of much
better quality, moderate, horizontal growth, not very productive.
Fruit of medium size, oblate. Stem about an inch long, inserted
in a deep cavity. Calyx small and closed, set in a round moderate
basin. Colour waxen yellow, striped with red and covered with
numerous green dots. Flesh yellowish, compact, but tender,
with a fine rich, sub-acid flavour. October to January.

Red Vandevere is said to be distinct and of better quality,
less subject to bitter rot.

VANDYNE.

Fruit large, roundish, slightly conic. Skin yellowish, with a
tinge of red and slightly sprinkled with brown and reddish dots,
Stalk rather slender, in a large cavity. Calyx closed, in a deep
uneven basin. Flesh white, tender, juicy, sub-acid, agreeable.
October.

VANDEVERE Pippin.
Indiana Vandevere.
Watson’s Vandevere.
Big Vandevere.

Origin supposed to be Indiana, a rapid grower, spreading, and
a moderate bearer.

200 THE APPLE.

Fruit large, oblate, approaching conic. Skin yellow, flaked
all over with red, striped on the sunny side, and covered with
rough brown dots. Stem short, inserted in a broad deep cavity,
often russeted. Calyx partially closed, set in a moderate basin.
Flesh greenish, crisp, with a brisk sub-acid flavour. September
“4 February. Valuable for cooking and drying, popular at the

est.

VauGuHan’s WInTER.

Origin, Kentucky. Tree. hardy, vigorous, and productive.
Introduced by J. 8. Downer of Elkton, Ky. Fruit medium, ob-
late, oblique, angular. Skin whitish, waxen yellow, shaded with
crimson and lilac, and sometimes obscurely striped, and thickly
covered with conspicuous light dots. Stalk small and short, in-
serted in a deep uneven cavity, surrounded by very thin green
russet. Calyx open or partially closed; basin deep, abrupt,
open, slightly corrugated. Flesh yellowish, tender, juicy, with
a brisk, very agreeable vinous flavour. January to March.

VirGiniA GREENING.

Fruit large, oblate. Skin yellowish, thinly covered with large
brown dots. Stalk large, rather long, in a very large cavity.
Calyx open; basin large, abrupt, rather uneven. Flesh yellow,
coarse, with a rather pleasant sub-acid flavour. Esteemed at the
south as a late keeper and a good market apple.

-» Watxer’s YELLow.

This noble apple is a native of Pulaski Co., Georgia, and in-
troduced by George Walker. Fruit large, conic, fine golden
yellow, with a faint blush on the sunny side. Stalk of moderate
length, in a deep acute cavity; basin small. Flesh white, juicy,
rather too acid tor a dessert fruit. November to April.

Viorvuats AND Drink.

Big Sweet. Pompey.

This is a large and delicious sweet apple, highly esteemed in
the neighbourhood of Newark, New Jersey, where it originated,
about 1750, It was first introduced to notice by Mr. J. W.
Hayes, of Newark, from whom we first received trees and spe-
cimens of the fruit. The fruit is very light.

Fruit large, oblong, rather irregular, and varies a good deal
in size. Skin thin, but rough, dull yellow, marbled with russet,
with a faint russet blush on the sunny side. Stalk moderately
long and slender, deeply inserted in an irregular cavity. Calyx
small, set in a rather shallow basin. Flesh yellowish, tender,
breaking, with a rich, sprightly, sweet flavour. In perfection

THE APPLE. 201

from October to January, but will keep till April. The tree is
a moderate bearer.

WALPOLE.

Origin, Walpole, Mass. Fruit medium, roundish. Skin yel-
low, shaded and striped with bright red. Stalk short, cavity
large. Calyx closed; basin shallow. Flesh yellowish, tender,
juicy, with a sprightly sub-acid flavour. Last of August and
first of September.

WaAsHINGTON RoyYAL.

Origin farm of Joseph P. Hayward, Sterling, Mass. Fruit
above medium size, flattish, round, yellowish green, with nume-
rous small grey dots, and a clear red in the skin. Calyx ina
broad basin. Stem slender, half an inch long. Flesh crisp,
juicy, and fine flavoured, keeping till July. (N. E. Farm.)

Waxen or Coxe.

Origin supposed to be Virginia. Tree thrifty, young wood
dark, Fruit medium, roundish, slightly oblate. Skin pale
yellow, oily, sprinkled with a few dots. Stalk slender, in a deep
cavity. Calyx closed; basin shallow. Flesh whitish yellow,
erisp, tender, juicy, sprightly, mild, sub-acid. November, De-
cember.

WELLForp’s YELLOW.

Origin, Essex Co., Virginia. Introduced by H. R. Robey, of
Fredericksburgh, Va. A rapid grower, and a great bearer.

Fruit rather small, roundish, flattened. Skin pale yellow, with
faint red streaks on one side. Flesh yellow, fine grained, very
juicy, with a rich aromatic flavour. Keeps well until June,
retaining its flavour. (H.R. Robey MS.)

Weston,

Origin, farm of Major Weston, Lincoln, Mass.

Fruit medium, roundish, conical. Skin light yellow, striped
and splashed with red. Flesh white, moderately juicy, mild,
pleasant flavour. October.

WESTERN Spy.

Origin, farm of John Mansfield, Jefferson Co., Ohio. Tree a
moderate grower, but very productive.

Fruit rather large, irregular, angular, considerably depressed.
Skin yellow, often much shaded with crimson. Stem short and
stout, inserted in a large cavity. Calyx closed, set in an abrupt
basin. Flesh yellowish, tender, juicy, pleasant, sub-acid. Ex-
cellent for cooking. October to June.

g*

202 THE APPLE.

Wurire WInTER.

Origin, farm of Mr. Cacklin, Cumberland Co., Pennsylvania.
Tree moderately vigorous; very productive. Fruit small, near-
ly globular. Skin light yellow, with a dull crimson cheek.
Stem medium in an acute cavity. Calyx firmly closed, a little
sunk in a very small basin. Flesh whitish, juicy, almost buttery,
with a mild, sub-acid, but not rich flavour. January to May.

Waite Juneatine. Ray. Thomp. Lind.

Owen's Golden Beauty, ac. Thomp.
Juneating. Come.

This is an old variety mentioned by Evelyn in 1660, and
described by Ray in 1688, and is a very tolerable little apple,
ripening among the very
earliest, during the last
of June and the first of
July. It is very distinct
from the Early Harvest,
sometimes called by this
name. Fruit small,
round, a little flattened. /
Calyx closed in a wrin-
kled basin, moderately
sunk, Stalk rather long
and slender, three fourths
of an inch in length,
slightly inserted in a
shallow depression.
Skin smooth, pale green,
at first light yellow, with
sometimes a faint blush White Juneating.
on the sunny side. Flesh crisp and of a pleasant flavour, but
soon becomes dry. ‘Tree straight, and forms an upright head.
Early May of the South may be this.

Waurrte Doctor.

Origin, Pennsylvania. Tree vigorous and productive. Fruit
large, roundish, oblate. Skin greenish yellow. Stem short, set
in an acute cavity. Calyx closed. Basin shallow and furrow-
ed. Flesh white, tender, acid, sprightly but not rich. Septem-
ber, October.

Wuite SPirzENBERG.

Origin, Northampton Co., Pa.
Fruit medium, roundish, oblong. Skin yellow, interspersed

ne, RT Ch 5 -

¢
THE APPLE. 203

with large grey dots, with a blush on the exposed sides. Stem
short, inserted in a moderately deep, open cavity, lined with green
russet. Calyx small, closed, set in a shallow, narrow basin.
Flesh breaking, sufficiently juicy, flavour sub-acid, with agreea-
ble aroma, quality “very good.” June. (W. D. Brinckle.)

Wuire Ramezo.

Fruit medium, oblate, approaching conic. Skin oily, yel-
lowish-white. Stem short, in a large russeted cavity. Calyx
closed, basin shallow, surrounded by prominences. Flesh yel-
lowish, fine, rich, vinous, sub-acid. November.

Waite Pippin.
Canada Pippin.

This apple is much cultivated at the west, but of unknown
origin. It is of the Newtown Pippin class, distinct from
Canada Reinette. Tree thrifty, upright, a regular and good
bearer.

Fruit large, form variable, oblong, oblate or conic, angular,
oblique. Skin greenish-white, waxen, sprinkled with green dots,
and becoming pale yellow at maturity, sometimes having a dull
blush. Stem short, inserted in a large cavity, surrounded by
green russet. Calyx small, nearly closed, set in an abrupt fur-
rowed basin. Flesh white, tender, crisp, juicy, with a fine, rich,
sub-acid flavour. January to March.

Wiuttis’s Russer. ,
Origin, farm of Mr. Willis, Sudbury, Mass. ‘Tree hardy,

vigorous, and an abundant bearer.

Fruit small, oblate, conic. Skin russet, on a yellow ground,
and occasionally a sunny cheek. Stalk long, slender, curved,
set ina large cavity. Calyx closed, basin shallow. Flesh tender,
juicy, with a rich pear-like flavour. December, January.

Witiiam Penn.

A native of Columbia, Pa. Rather large, roundish, oblate,
slightly conical. Colour greyish, delicately mottled and striped
with red, on a greenish-yellow ground, with numerous white
specks, in the centre of which is a minute russet dot. Stem
short, not very stout, in an open rather deep russeted cavity,
basin sometimes wide and shallow, usually narrow, rather deep
and furrowed. Flesh greenish-yellow, juicy, with a delicious
Spitzenberg aroma, quality “very good” if not “ best.” Repre-
sented as being an abundant bearer. February. (Ad. Int.
Rep.)

204 THE APPLE.

Wittow Twice.

A poor grower while very young, but becomes vigorous and
an early and abundant bearer.

Fruit above medium size, roundish, slightly conic, somewhat
oblate. Skin light yellow, shaded and marbled with dull red
and sprinkled with numerous russet dots. Stalk rather short
and slender. Cavity narrow, sometimes partially closed, with a
lip. Calyx partially closed, in a somewhat corrugated abrupt
basin. Flesh not very tender, with a pleasant sub-acid flavour ;
quality good; valuable for late keeping ; popular at the west
and south.

Winturop GREENING.
Lincoln Pippin, Howe Apple.

Origin, Winthrop, Maine.

Fruit large, golden yellow, with slight russet tinge of red in
the sun. Flesh tender, crisp, very juicy, with a sprightly rich
flavour. September. (Cole.)

Winn’s Russet.

Origin, Sweden, Maine. Tree of slow growth, hardy and
productive.

Fruit large, cavity deep, basin broad and shallow, colour dark
russet, with obscure stripes of red covered with whitish spots.
Flesh fine grained, sub-acid. Keeps till May. (Me. P. 8. Rept.)

Winter Pippin oF VERMONT.

Origin unknown, much cultivated in Vermont; a fair grower
and productive.

Fruit large, to very large, nearly globular, inclining to conic,
obscurely angular. Skin greenish yellow, sprinkled with star-
like crimson dots, cheek shaded with dull crimson. Stem short,
inserted in a deep compressed cavity. Calyx small, nearly
closed, segments long, in a rather deep uneven basin. Flesh
white, tender, and agreeable. November to March.

Winturop PEARMAIN.

Origin, Winthrop, Maine, size large, roundish, ovate. Skin
yellow, striped with red, and deep red in the sun. Stem ina
large cavity, basin shallow. Flesh white, juicy, flavour spicy
and pleasant. September to January. (Me. P.S. R.)

Wine Appre. Coxe.
Hay’s Winter.
The Wine Apple is a very handsome, and an admirable win-

Pe a anne ae celled

THE APPLE. 205

ter fruit, a most abundant bearer, and a hardy tree. It is a na-
tive of Delaware. The tree has small leaves, grows thriftily,
and makes a fine, spreading head.

Fruit rather above medium size—in rich soils large; form re-
gular, nearly round, a little flattened at the ends. Skin smooth,
of a lively deep red, over a yellow ground, or, more frequently,
with a few indistinct stripes of yellow. Stalk short, inserted in a
round, smooth cavity, with a little russet around it. Flesh yel-
lowish-white, juicy and crisp, with a rather vinous, rich, and
pleasant flavour. October to March. :

Wricut APPLE.

Origin, Hubbardton, Vermont. Tree vigorous and pro-
ductive.

Fruit medium, roundish, oblate. Skin fine lemon yellow.
Stalk short, inserted in a deep cavity. Calyx closed, basin
rather large and corrugated. Flesh white, very tender, juicy,
vinous, almost sweet, aromatic. Middle of September to middie
of October.

Yacut.

Origin, Montgomery Co., Pa. Tree of moderate growth, a
regular bearer.

Fruit large, roundish, striped with red, with various hues on
yellowish ground. Stalk short, inserted in a’ small cavity,
Calyx open, set in a large, shallow basin. Flesh yellowish, ten-
der, with a pleasant, sub-acid flavour. November to March.

Ye.Ltow Meapow.

A Southern fruit.

Fruit large, oblate. Skin greenish yellow. Stem rather
slender, in a deep, irregular cavity. Calyx large and open,
in a shallow basin. Flesh yellow, compact, flavour vinous, rich
and excellent. November.

YeLtow PEARMAIN.
Golden Pearmain.

Origin uncertain; probably a Southern fruit, moderate in
growth and productiveness.

Fruit medium, obliquely conic, inclining to oblong. Skin
yellowish, slightly shaded with dull red. Stem short, inserted
by a lip in a very narrow cavity. Calyx small and closed, basin
deep, round andopen. Flesh yellowish, tender, with a pleasant,
rich, vinous flavour, slightly aromatic. January to March.

Yorr’s FAVOURITE.

Fruit large, roundish, slightly conic. Skin smooth, oily,

206. THE APPLE.

greenish yellow, with a blush in the sun, sprinkled sparingly
with russet dots, and a little russet about the stem. Calyx open
in a deep basin. Stalk short, cavity deep. Flesh white, fine
grained, tender, juicy, almost melting, of a most grateful, sub-
acid flavour. From Thomas Co., Georgia. (Robert Nelson.)

York IMPERIAL.
Johnson’s Fine Winter.

Origin thought to be York Co. Pa. Tree moderately
vigorous, productive.

Fruit medium, truncated, oval, angular. Skin greenish yel-
low, nearly covered with bright red. Stem short, moderately
stout, cavity wide, rather deep. Calyx small, closed, set in a
deep, wide, plaited basin. Flesh tender, crisp, juicy, aromatic,
“very good.” (Ad. Int. Rept.)

Yost.

A native of Berks Co., Pa. Tree large and spreading.

Fruit oblate, very much flattened. Skin yellow, striped and
shaded with crimson, thinly dotted with brown. Stalk short,
inserted in a very large cavity, slightly russeted. Calyx par-
tially closed, basin broad and deep. Flesh yellowish, rather
coarse, tender, juicy, with a pleasant, sub-acid flavour. Decem-
ber, January.

CLASS II.

contains those superseded by better sorts, yet many of them
have qualities to recommend for certain localities and for cer-
tain purposes.

ALEXANDER. Thomp.

Emperor Alexander. Lind. Kon. Russian Emperor. <Aporta.

A very large, showy Russian variety, for cooking, not profit-
able.

Fruit very large, regularly formed, conical. Skin greenish
yellow, faintly streaked with red on the shaded side, but orange,
brilliantly streaked and marked with bright red, in the sun.
Calyx large, set in a deep basin. Stalk rather slender, three
fourths of an inch long, planted in a deep cavity. Flesh yel-
lowish white, crisp, tender and juicy, with a rather pleasant fla-
vour. A moderate bearer. October to December.

Aurriston. Thomp. Lind. Ron.

Lord Gwydr’s Newtown Pippin.
Oldaker’s New. t ac. to Thomp.

A third rate apple, valued in England for cooking. Fruit

THE APPLE. 207

large, roundish, a little ribbed, and rather broadest at the base.
Skin pale greenish-yellow. Flesh yellowish white, crisp, tender,
with a tolerable, somewhat acid flavour. October to January.

American Preprn. Coxe. Thomp.
Grindstone.

Valuable only for its late keeping and for cider.

Fruit of medium size and regular form, roundish, somewhat
flattened. Skin dull red in patches and stripes, on a dull green
ground. Flesh white, firm, juicy, with a somewhat brisk, acid
flavour. Keeps till June. Trees with crooked shoots.

ANGLE:

Medium, roundish, yellow, nearly covered with stripes and
splashes of light and dark red with white dots. Flesh yellow,
tender, sweet and good, fair and handsome. First of September.

AUGUSTINE.

Large, roundish, conic, yellow, striped with red, sweet and
dry. August.

Baipwin Sweet.

Fruit rather large, roundish, yellow, striped and shaded with
red. Flesh yellow, rather compact, sweet and good. Produc-
tive. October, January. ‘

Barrett.

Origin, Connecticut. Rather large, conic. Skin yellow, strip-
ed and splashed with crimson. Flesh yellow, juicy, tender, with
a pleasant, vinous, aromatic flavour. January to March.

BeprorpsuirE Founpiine. Thomp. Lind.

A large green English apple, excellent for kitchen use.
Fruit large, roundish, obscurely ribbed. Skin deep green, paler
_ at maturity. Flesh yellowish, tender, juicy, with a pleasant,
acid flavour. October to February. :

Betiz-Fievur, Rep.

Belle-Fleur. Poiteaw. Belle-Fleur Rouge? Thomp.

A French variety scarcely worth cultivation.

Fruit large, regular, oblong-conical. Skin pale greenish-yel-
low, but nearly covered with red, striped with dark red. Flesh
white, tender, of tolerable, mild flavour, apt to become mealy.
November to January.

208 THE APPLE.

Bripen or Rep CuHEEk.

Origin unknown. ‘Tree vigorous, moderately productive.
Fruit large, roundish, conic. Skin yellow, with patches of rus-
set, sometimes a little bronzed cheek. Flesh yellow, crisp, sub-
acid, pleasant. October, February.

BrrMInGHAM.

Of moderate growth, productive. Fruit medium, obliquely
oblate. Skin yellow, sprinkled with a few whitish dots. Stem
long, slender, in a broad deep cavity. Calyx closed, in a large,
corrugated basin. Flesh yellowish, tender, rather acid, good
for cooking. September.

Brack Appie. Coxe.
Black American. Thomp.

A native fruit, of a very dark red colour, and of a mild, rather
agreeable flavour.

Fruit rather below medium size, round or very slightly flat-
tened. Skin dark red, almost black, with a mealy whitish
bloom on the surface. Flesh yellowish red, tender, and of
medium quality. The tree when fully grown has a rather
drooping head. Ripe from November to February.

Buackx Oxrorp.

From Oxford, Maine, valued as a late keeper and good
bearer. Fruit below medium, roundish, oblate, slightly conic.
Skin yellow, almost covered with red, and very dark red on the
exposed side. Flesh whitish, compact, not very juicy but plea-
sant, mild, sub-acid. January to May.

Buiack GmtirFLoweEr.

Medium size, oblong, conical. Skin very dark, dull red.
Flesh white, dry, mild, sub-acid. November to February. Very
productive, and some call it a profitable market fruit.

Biennem Prierry. Thomp. Lind.

Blenheim Orange.
Woodstock Pippin.

Fruit medium, roundish. Skin yellowish, becoming deep
orange, stained on the sunny side with dull and dark red stripes.
Flesh yellow, breaking, very sweet, and of tolerable flavour.
October to December.

THE APPLE. 209

Borsporrrer. Thomp. Knoop.

Borsdorff. Lind. f
King George the Third. fon.

Queen’s, 7

Reinnette Batarde, of various
Edler Winter Borsdorffer, gardens,
Reinnette de Misnie, ac. to
Ganet Pippin, Thomp.
King,

Le Grand Bohemian Borsdorffer,

A small, celebrated German apple. Fruit roundish-oval, nar-
rowing at the eye. Skin pale yellow, with a full red cheek,
sprinkled with a little russet. Flesh yellowish-white, very firm
and crisp, with a rich, brisk, perfumed flavour. November to
February.

Borivitsky.

A Russian apple of medium size, roundish, angular. Skin pale
green, faintly striped. Flesh white, firm, sub-acid. August.

Boxrorp.

Fruit medium, oblate, Skin whitish, striped with red. Flesh
compact, not very juicy nor high flavour. September, October.

BREWER.

From Mass., a good grower, an annual bearer. Fruit very large,
roundish, yellow, with a slight blush. Flesh yellowish, tender,
pleasant, mild, sub-acid. October, November.

Burnuap GREENING.

Origin, Vergennes, Vt. Good grower and regular bearer.
Medium, nearly globular, inclining to conic; skin greenish yel-
low. Flesh solid, juicy, crisp, with a pleasant sub-acid flavour.
January and February.

Caxe APPLE.

From Connecticut. Medium, oblate, much depressed. Skin
yellowish, with a blush. Flesh juicy, tender, pleasant. January
to March.

CatvitteE, Wuire Winter. Lind.

Calville Blanche d’Hiver. Thomp. O. Duh. Noiseite.
White Calville. Come.
The White Winter Calville is a celebrated old French sauce
and cooking apple; but like most others of its class, is not
worthy of cultivation here.

210 THE APPLE.

Fruit medium, roundish, conic, ribbed. Skin yellow, faint
blush. Flesh coarse, tender, pleasant. November, February.

CatvitLz, Rep Winter. Lind.

Calville Rouge d’Hiver. Thomp. Noisette.
Calville Rouge. 0. Duh.
Red Calville. Coxe.

Fruit medium, roundish, conic, ribbed. Skin pale, and dark
red, Flesh tender, mild, sub-acid. November to February.

CAMBUTHNETHAN Pippin.

A Scotch variety, medium, roundish. Skin light yellow,
striped and shaded with crimson and dark red. Flesh yellow-
ish, juicy, sub-acid. September, December.

CANN.
Sweet Cann.

Tree vigorous and productive. Fruit large, conic. Skin
greenish with a dull crimson cheek, slightly sprinkled with
brown dots. Flesh white, compact, not very juicy, sweet, and
pleasant, core large. December to March.

CARMEL SWEET.

An old variety from Westchester Co., N. Y. Fruit me-
dium, oblate. Skin yellowish green, witha slight blush. Flesh
white, juicy, tender, sweet, and rich. October, November.

CARBAGE.
Medium, roundish, conic, yellow. Flerh tender, juicy, sweet,
without much flavour. ©
CasH SwEeEt.

Medium size, oblate, conic. Skin whitish, with a blush.
Flesh white, compact, sweet, and rather dry. September.

Caring. Coxe. Thomp.
Gregson Apple.

Origin, Maryland. Tree of slow growth, very productive,
much esteemed in the lower part of Delaware. Below medium
size, oblate, yellow, bright red cheek, with stripes. Flesh ten-
der, rich, juicy, and sweet. October to December.

Carneap Sweet.

Tree hardy, good bearer. Fruit large, roundish, conic. Skin

THE APPLE. ZY}

greenish yellow slight blush. Flesh white, tender, sweet, not
vich. October.

CarsHeap. Coxe. Lind.

Round Catshead. Thomp.
Cathead Greening.

A very large apple, cultivated for drying in some parts of the
country, but of little other value except as a cooking apple.

Fruit of the largest size, round. Skin quite smooth, pale
green. Flesh tender, with a sub-acid juice. October and No-
vember.

CHEESEBOROUGH RussET.

Howard Russet. Kingsbury Russet.

An old fruit of little value, large, conical, green russet.
Flesh coarse, dry, sub-acid. October, November.

CLUSTER.

Fruit small, yellow, oblate, sweet. Very productive.

CornisH Aromatic. Thomp, Lind.

English apple. Fruit of medium size, roundish, angular.
Skin rich red, much marked with russet yellow dots, on a pale
russet ground. Flesh yellow, with a rich, aromatic, sub-acid
flavour. October to December.

Cram or Kram.

An old fruit nearly out of use and not worth cultivating.

Crow Eee.
Egg Jop?

An old variety of not very good quality, oblong oval, long
stem, greenish yellow, tender, sweet, large core. October, No-
vember.

There is also another Crow Egg in Kentucky, of conical form,
yellow, striped with dull red. Stem short. Flesh yellow, com-
pact, sub-acid, good. December, January.

Doctor. Coxe. Thomp.
Red Doctor. De Witt.

A Pennsylvania apple; the tree is rather an indifferent
grower and bearer.

243 THE APPLE.

Fruit medium sized, regularly formed and flat. Skin smooth,
yellow, striped and washed with two or three shades of red, with
a few darker spots. Flesh tender, juicy, and breaking in its
texture, with a slightly aromatic flavour. October to January.

Dover's Earty Rep.

Fruit medium, roundish. Skin yellow, striped and splashed
with deep red. Flesh white, often stained, not very tender, but
with an agreeable aromatic flavour. Middle of August.

DumeEtow’s SEEDLING.
Wellington. Dumelow’s Crab.

English, rather large, roundish, yellow, with a blush. Flesh
yellow, crisp, brisk, acid. November to March. i

Doren Copiin. Thomp. Lind. Ron.
Chalmer’s Large.

A very large kitchen apple, valued only for cooking, from
August to September. Fruit of the largest size, irregularly
roundish, or rather oblong, strongly marked by ribs extending
from the base to the eye. Skin pale yellow, becoming orange
yellow on the sunny side. Flesh white, sub-acid, and moderate-

ly juicy.
Earty CHANDLER.

Tree vigorous, productive, medium or small, roundish, conic.
Skin mostly shaded and striped with red ‘on yellow ground.
Flesh tender, juicy, sub-acid, fine for cooking. August.

Easter Piepiy. Thomp. Lind.

Young’s Long Keeping.

Clarmont Pippin.

Ironstone Pippin.

French Crab. Forsyth, (not of Coxe.)

Remarkable for keeping sound and firm two years. It is an

English variety. Fruit of medium size, skin deep green, with a
pale brown blush. Flesh very firm, and though not juicy, of a
good, sub-acid flavour.

ELLIs.

From Conn. Small roundish, greenish yellow, brown cheek.
Flesh firm, juicy, pleasant, a long keeper. April, May.

THE APPLE. 213

Epsy.

From Vermont. A handsome productive fruit, small, elon-
gated conic, deep red, almost crimson, Flesh whitish, sweet,
and rich. December, January.

Fa. JENNETING.

Tree vigorous, and very productive. Fruit large, oblate.
Skin pale greenish yellow, with a blush. Stalk medium length,
cavity large. Calyx closed; basin small, open. Flesh whitish,
tender, juicy, pleasant, sub-acid. November.

Fenovitier Gris. Thomp. Poit. Nois.

Fruit small, roundish. Skin light russet on yellow ground.
Flesh firm, with a saccharine perfumed flavour. December to
February.

Fenovuittet Rover. Thomp. Poit. Lind. O. Duh.
Bardin. Court-pendu Gris.

Fruit small, roundish. Skin rough, greyish, with dark brown-
ish red. Flesh firm, sugary. October, January.

Fenovumtuer Jauns. Thomp. Poit. Coxe.

Embroidered Pippin. Lind.
Drap d’Or. O Duh. No. 12. Knoop.
Pomme de Caractére.
A French fruit, which has not proved of much value here.
Fruit small, roundish: Yellow grey russet network. Flesh
white, firm, aromatic flavour. October to March.

Fiat SwEet.

An old eastern fruit, and much valued where known.

Fruit large, oblate, slightly conic, angular. Yellow, some-
times with sunny cheek, and slight russet. Flesh white, tender,
juicy, with a fine, rich, saccharine flavour.

Fiower oF Kent. Thomp. Lind. Ron.

A large and handsome English apple, chiefly valued for baking
and kitchen use.

Fruit quite large, roundish, conic, angular. Skin tawny yel-
low, washed with dull red, with occasionally a few stripes of
brighter red. Flesh greenish yellow, abounding with a lively,
sub-acid juice. October to January.

214 THE APPLE.

Guoria Munpx. Thomp.

Monstrous Pippin. Come. Floy. Ken.
Baltimore.

Glazenwood Gloria Mundi.

New York Gloria Mundi.

American Mammoth,

Ox Apple.

Origin unknown. Tree vigorous. Not productive or profit-
able.

Fruit very large, roundish, oblate, angular. Skin greenish
yellow. Flesh coarse, tender, with a pleasant acid flavour.
October to January.

GLoucEsTER WHuirtE.

Origin, Gloucester, Va. Tree vigorous and very productive.
Fruit medium, roundish, oblate. Skin fine yellow. Flesh
yellow, juicy, rich, aromatic. October.

GotpEN Harvey. Thomp. Lind. Ron.
Brandy Apple. Forsythe.

An excellent, high flavoured little dessert apple from England,
of slender growth.

Fruit small, irregularly round. Skin rather rough, dull russet
over a yellow ground, with a russety red cheek. Flesh yellow,
of fine texture, with a spicy, rich, sub-acid flavour. The fruit is
apt to shrivel. December to April.

GoLpEN APPLE.

Tree vigorous, productive, large, oblate. Skin golden yellow,
slightly sprinkled with brown dots. Flesh yellow, coarse, juicy,
tender, with a mild, rich, sub acid flavour. October to Decem-
ber.

GREEN Domtnr.

Medium, oblate, greenish yellow, washed, or obscurely striped
with dull red. Flesh whitish, firm, with a pleasant, peculiar
flavour. December, February.

GREYHOUSE.
Medium, oblate, nearly globular, dull red, with faint stripes.
Flesh firm and dry; said to be fine for cider. Winter.

Harvest Rep Srreax.

From Michigan, a local name, probably an old variety, small
or medium, oblate, angular. Skin whitish, striped and splashed

THE APPLE. 215

with bright red. Flesh white, coarse, somewhat stained, very
tender, juicy, acid, valuable only for cooking. Last of July and
August.

Hewirr’s Sweet.

Large, oblate, yellow, splashed with red. Flesh whitish,
sweet, tender and pleasant. October, November, productive.

Hoary Mornine. Thomp. Lind. Ron.

Dainty Apple. Downy.
Sam Rawlings.
An English fruit for culinary purposes; large, oblate, conic.
Skin yellow, splashed and striped with red, and covered with a
bloom. Flesh firm, brisk, sub-acid. October, December.

Ho.uuanp Sweet.

Fruit medium, conic, green, with stripes of dull red. Flesh
firm, sweet, and valuable for long keeping and culinary uses.

January to May.

Hunee.
Hunger.
Origin uncertain, popular and long cultivated in North Caro
lina, Tree vigorous and very productive.
Fruit large, roundish. Skin green, with a blush. Flesh soft,

sub-acid, pleasant, valuable for drying and culinary uses. Sep
tember, October.

Inpran Prince.

Fruit medium, roundish. Skin deep red, sprinkled with
whitish dots. Flesh yellowish, rather firm, juicy, with a plea-
sant aromatic flavour. September, October.

Trish Peacu Appie. Thomp. Lind. P. Mag.
Early Crofton. Ronalds.
Fruit of medium size, round or a little flattened, and obtusely
augular. Skin yellowish green, with small dots in the shade,

washed and streaked with brownish red in thesun. Flesh white,
tender, juicy, and pretty well flavoured. August.

Kewricx’s Autumn. Ken.

Fruit large roundish. Skin pale, yellowish-green, striped and
stained with bright red. Flesh white, a little stained with red,
tender, juicy, and of a sprightly acid flavour. September.

216 THE APPLE.

Kerry Piprry. Thomp. Lind. Ron.
Edmonton's Aromatic Pippin, ac, Thomp.

An Irish dessert apple.

Fruit middle size, oval, a little flattened at the eye. Skin
pale yellow. Flesh yellow, tender, crisp, with a sugary flavour.
Ripens in September and October.

Kityuam Hitt. Man.

A native of Essex Co., Mass., raised by Daniel Kilham.

Fruit pretty large, roundish, ribbed, narrowing to the eye.
Skin pale yellow, slightly splashed with red in the shade, deep
red in the sun. Flesh of sprightly, rather high flavour, but is
apt to become dry and mealy. September.

Kine or tHe Piprins. Thomp. Lind. Ron.

_

Hampshire Yellow.

An English fruit of poor quality, medium size, roundish, ob-
late, pale yellow, washed and striped with red. Flesh very
firm, sharp, sub-acid. October, November.

Kirx’s Lorp Netson. Thomp. Lind. Ron.

English fruit, large, roundish. Skin light yellow, striped
and mottled with bright red. Flesh firm, juicy, but not rich,
October, November.

Lemon Pippin. Thomp. Forsyth.
Kirke’s Lemon Pippin.

An English variety of medium size, oval. Skin lemon yellow.
Flesh firm, brisk, sub-acid. October.

Lonevitie’s Kernet. Thomp. Lind. P. Mag.
Sam’s Crab.

English fruit, rather below medium size, oval, rather flattened.
Skin greenish yellow, streaked with pale brownish red, with a
few streaks of bright red. Flesh firm, yellow, slightly perfumed,
sub-acid. August and September.

Lovet?’s Sweet.

Origin, Beverley, Mass.
Fruit medium, roundish, conic. Skin yellow. Flesh yellow,
moderately juicy, sweet and pleasant. October to February.

THE APPLE. 21F

Lucomse’s SEEDLING.

English ; large, roundish, angular. Skin whitish, striped and
splashed with red. Flesh firm, juicy, good for cooking. Oc-
tober, November.

Mareit. Thomp. Lind. Ron.
Neverfail. Munche’s Pippin.

An old English dessert apple, of slender growth.
Fruit small, roundish, oblate, yellow, striped with red. Flesh
yellow, firm, aromatic. October, November.

MELVILL SWEET.

Origin, Concord, Mass. Tree vigorous and productive.

Fruit medium, roundish. Skin yellowish green, striped with
pale red. Flesh rich and sugary. November to February.
(Cole.)

Menacere. Thomp. Man.

We received this fruit from Mr. Manning, who, we believe, had
it from Germany ; it is only fit for cooking.

Fruit very large, regularly formed, but very much flattened.
Skin pale yellow, with sometimes a little red in the sun. Flesh
tolerably juicy. September to January.

Merritt’s SwEet.

Fruit medium, oblate, yellow, sometimes with a blush. Flesh
compact, very sweet, good for culinary use, and stock feeding.
Last of August ; productive.

MetHopist.

From Connecticut. Tree vigorous and productive, medium
size, oblong, oval. Skin greenish, marbled and striped with
red. Flesh white, tender, mild, sub-acid, not rich. Novem-
ber.

Mima.
Harrigan. Winter Pearmain of some.

Origin uncertain, much grown in some sections at the West,
very productive and keeps well.

Fruit medium or below, roundish, greenish, shaded and
striped with red. Flesh rather firm, pleasant, sub-acid, not rich.
December, March.

10

218 THE APPLE.

Mowarcu.

Fruit medium, roundish, oblate, regular. Skin light red,
splashed and striped with dark red, and numerous light dots.
Flesh juicy, not very tender, but rich, pleasant, sub-acid. Sep-
tember, October.

Moorr’s Sweet.
Red Sweet Pippin.
Tree moderately vigorous, very productive.

Fruit medium, oblate, deep red. Flesh rather dry, sweet,
keeps well, and valuable for stock feeding. January to April.

Mourruy. Man. Ken.

Raised by Mr. D. Murphy, of Salem, Mass.

Fruit pretty large, roundish, oblong. Skin pale red, streaked
with darker red, and marked with blotches of the same colour.
Flesh white, tender, with an agreeable flavour. November to
February.

Norrouk Beavrix. Thomp. Lind.
Read's Baker. _ Catshead Beaufin.

A large English fruit, only fit for cooking purposes. Skin
dull red, on greenish ground. Flesh firm, sub-acid, poor.
January to May.

Nonparei, Scartetr. Thomp. Lind. Ron.
New Scarlet Nonpareil.

Foreign; medium size, roundish, conical. Skin whitish,
striped and shaded with red. Flesh white, firm, juicy, sub-acid.
November, December.

Nonsven. Thomp. Lind.
Nonsuch. Ron. Forsyth.

An old English sort.

Fruit of medium size, regular form, flat. Skin greenish yel-
low, striped and spotted with dull brick red. Flesh white, soft,
with a plentiful sub-acid juice. A great bearer.”

Nonparert, Op. Lang. Lind. Thomp.
English Nonpareil. Non Pareille. 0. Duh.

The Old Nonpareil is a favourite apple in England, but it is
little esteemed in this country. November to January.

THE APPLE. 219

Fruit below medium size, roundish, a little ovate, and flat-
tened. Skin greenish-yellow, thinly coated with pale russet.
Flesh firm, crisp, with a rich, acid, poignant flavour.

Oup Fiexp.

Origin, Connecticut, a good grower, bears well, an old
variety.

Fruit medium, oblate, conic. Skin yellow, with a slight
blush, Flesh yellowish, tender, pleasant, mild, sub-acid. Janu-
ary to April. ;

Osun. Thomp. Lind.
_ Arbroath Pippin. Forsyth.

An excellent Scotch apple, ripening early in August. Form
oblate, below medium size. Skin rather tough, clear lemon yel-
low when quite ripe, and sprinkled with a few greyish, green
dots. Flesh yellowish, firm, crisp, juicy, with a spicy aromatic
flavour. ‘Tree vigorous and productive.

Pearson’s Piare. Thomp.

A new variety from England, and not yet tested here, but
which has a very high reputation.

Fruit small, about two and a half inches in diameter, regularly
formed, flat. Skin greenish-yellow, becoming yellow, with a little
red in the sun. Flavour first rate in all respects. Mr. Thom-
son says this is a good bearer, and a remarkably handsome des-
sert fruit.

Prarmain, Buuz. Man. Ken. Thomp.

Fruit of the largest size, roundish, regularly formed, very
slightly conical. Skin covered with stripes and blotches of
dark purplish-red, over a dull ground—and appearing bluish
from the white bloom. Flesh yellowish, mild, rather rich and
good. The tree grows strongly, and bears moderate crops.
October to February.

Prarmain, Apams. Thomp. Lind.

Norfolk Pippin.

Fruit of medium size, conical, yellow, striped and shaded with
crimson, and afew grey dots. Flesh yellowish, crisp, firm, rich,
aromatic. October to November.

Prarmatn, Crayeate. Thomp. Lind.

English, not yet tested.

220 fHE APPLE.

Fruit of mediam size, and Pearmain shape. Skin greenish-
yellow, nearly covered with brownish red. Flesh yellow, ten-
der, with a very rich, aromatic “ Ribston pippin flavour.” The
tree is very hardy. November to March.

Pennock’s Rep Winter. Thomp.

Pennock. Come.
Big Romanite. Red Pennock.
Large Romanite. Neisley’s Winter Penick.

A Pennsylvania fruit, subject to bitter rot in most sections,
yet it succeeds in a few places.

Fruit quite large, oblique, generally flat, but occasionally
roundish-oblong. Skin fine deep red, with faint, indistinct
streaks of yellow. Flesh yellow, tender and juicy, with a plea-
sant, sweet flavour. The tree is large, makes a firm, spreading
head, and is a regular bearer. November to March.

Pennineton’s Szepuine. Thomp. Lind.

An English fruit of medium size, nearly flat, a little angular.
Skin mostly covered with rough yellow russet, with a little pale
brown in the sun. Flesh yellowish, firm, crisp, with a brisk,
acid juice. November to March.

Pine Appts Russet.

Tree of moderate growth, fruit not fair or very valuable.

Fruit medium, conic, angular. Skin whitish yellow, faintly
striped. Stalk rather long and slender, cavity uneven and
slightly russeted. Calyx closed, basin shallow, corrugated.
Flesh whitish, juicy, tender, sub-acid, slightly aromatic. . Last
of September and October.

Pounp Royat.

Probably of French origin, fruit apt to be unfair, unless with
high culture.

Fruit large, roundish-oblong, with a slightly uneven surface.
Skin pale yellowish-white, rarely with a faint blush, and marked
when ripe with a few large ruddy or dark specks. Flesh very
tender, breaking, fine grained, with a mild, agreeable, sprightly
flavour. In use from December to April.

Press.

Origin, Bucks "Co., Pa., rather large, oblate. Skin whitish
yellow, striped and splashed with red. Flesh juicy, tender,
pleasant, mild, sub-acid. March.

THE APPLE. 221

PRESIDENT.

Origin, Essex Co., Mass. Tree vigorous, productive.
Fruit large, roundish oblong. Skin pale yellow, with brown
dots. Flesh yellow, firm, juicy, sub-acid. September, October.

Prigstiy. Coxe. Thomp.
Priestley’s American.
Origin, Pennsylvania. Tree vigorous, upright, and produc-

tive.

Fruit large, roundish-oblong. Skin smooth, dull red, with
small streaks of yellowish green. Flesh white, moderately
juicy, with a spicy, agreeable flavour. December to March.

Prouiric SwEET.

From Connecticut. Good grower, very productive, fine. for
cooking, roundish, conic. Skin greenish. Flesh whitish, ten-
der, with a pleasant, sweet, spicy flavour. November to Feb-
ruary.

Poumpxin Russet.

elias agen Kenrick.
lint Russet, bof ene
York Russet.

Fruit large, round. Flesh, pale yellowish green, slightly
covered with russet. Stalk long, set in a wide shallow cavity.
Eye narrow, slightly sunk. Flesh exceedingly rich and sweet.
September to January. Trees large and spreading, inclined to
rot. Not valuable.

Rep Inezstriz. Thomp. Lind.

Raised by Mr. Knight. This is greatly admired as a dessert
apple in England, but not here.

Fruit small, oblong or ovate, with a wide basin at the eye,
and a short and slender stalk. Skin bright yellow, tinged and
mottled with red on the sunny side. Flesh very firm, juicy and
high flavoured. Ripens in September and October.

The Yettow Inezsrrie differs from the above as follows:
fruit of smaller size, of a clear, bright gold colour, without red.
Eye small and shallow. Flesh tender and delicate, with a
plentiful juice when freshly gathered from the tree. October.

Rep anp Green SwEEr.
Very large, oblong, conic, ribbed. Skin greenish white with

222 THE APPLE.

stripes of red. Flesh white, tender, sweet; a good fruit for
baking and stock-feeding ; bears moderate crops annually. Mid-
dle of August to middle of September.

Rep Pounp Sweet.

Tree vigorous, not very productive. Fruit very large, round-
ish, conic. Skin yellow, shaded and striped with red. Flesh
white, juicy, sweet, aromatic; excellent for culinary use. Sep-
tember,

Reinerte Triompuante. M. Christ.
Victorious Reinette.

A German early winter apple. Fruit large, oblong, regularly
formed. Skin pale yellow, thickly dotted with white specks,
and rough, projecting warts. Flesh yellow, firm, juicy, with a
pleasant aromatic flavour. The tree is of thrifty growth, and is
said to bear well.

Ross Nonparem. Thomp. Lind. Ron.

An Irish fruit, rather below medium size, roundish, narrowing
a little to the eye. Skin covered with a thin mellow russet,
and faintly stained with red on the sunny side. Flesh greenish
white, tender, with a rich aromatic flavor. A profuse bearer.
Very subject to rot before ripening. Unprofitable. October.

RyMeEr.

Foreign origin, large, oblate, conic, angular. Skin pale yellow,
shaded with crimson. Flesh yellowish, rather firm, brisk, sub-
acid. November, December.

Sam Youne. Thomp. Lind. P. Mag.
Irish Russet.

Origin, Ireland. Fruit small, slightly flattened, and regularly
formed. Skin bright yellow, a good deal covered with grey
russet. Flesh greenish, quite juicy and tender, with a rich and
excellent flavour. November to January.

Spick Sweet.

Berry Bough.

Tree vigorous, productive, medium, oblate, smooth, pale yel-
low. Flesh rather firm, sweet, highly aromatic; apt to be
knotty and unfair. August, September. ;

THE APPLE. 223

SPonceE.

Fruit large, roundish ; skin greenish, striped with dull red,
dotted with whitish spots. Flesh white, coarse, sub-acid;:a
kitchen fruit. October and November.

SPRAGUE.

Size rather small, oblong oval, slightly conic. Skin yellow,
flesh yellow, juicy, tender, sprightly, sub-acid. October.

Sreey’s Sweet.

Origin, Kensington, Conn.; productive, keeps well, but not
always fair.

Fruit medium, globular, angular, yellowish, slight blush. Flesh
white, compact, juicy, with a peculiar saccharine flavour. De-
cember to March.

Srroat. Floy. Ken.
Straat. Zhomp.

An apple formerly in high esteem among the descendants of
the Dutch settlers on the North River. Not profitable.

Fruit above the middle size, regularly formed, roundish
oblong, and tapering a little to the eye. Skin smooth, yellow-
ish green. Flesh yellow, very tender, with an excellent, rich,
brisk flavour. In eating from September to December.

Surprise. Thomp.

A small, round, whitish yellow apple, of little or no value, but
admired by some for its singularity—the flesh being stained with
red, November to January.

Summer Goxtpen Piepry. Thomp. Lind. P. Mag.

A nice little English dessert apple, but inferior to many of our
own. Fruit small, ovate, flattened at the eye. Skin shining
bright yellow, with a little orange next the sun. Flesh yellow,
firm, crisp, and rich. August.

Sweet AND Sour.

Fruit large, oblate, ribbed, the ribs being green, and the inter-
vening hollows light yellow; the ribs bearing the flavour of the
fruit, which is acid, the intervening hollows being almost flavour-
less, but sweetish ; this portion not having its juice well elabo-
rated. December, February.

-

224 THE APPLE.

TasLe GREENING.

Origin, Cornish, Maine. Promises to be valuable, as a very
late keeper. Medium size, pleasant flavour.

Tirr’s SwEet.

Origin, New England.

Fruit medium, oblate. Skin green, netted with russet, some-
times with a dull brown cheek. Flesh yellowish, exceedingly
sweet and rich. A regular but not profuse bearer. September,
October. Requires high culture.

Titus Pippin.

Tree vigorous and productive.
Fruit large, oblong conic. Skin light yellow. Flesh tender,
juicy, not high flavoured. November, December.

Tourn orF Lane.
Winter Strawberry.

Origin, Salem, New Jersey. Medium or below oblate,
yellow, striped with red; brisk, sprightly flavour. Prized in
the neighbourhood of its origin as a late keeper.

Turkey GREENING.

From Connecticut. Fruit fair and very productive, large,
oblate, slightly conic. Skin green, with a dull blush and many
light dots. Flesh greenish, tender, juicy, sub-acid, not rich.
January, February.

Warson’s Dumpiina.

A large English kitchen apple, nearly round, yellowish green,
faintly striped with dull red. Flesh juicy, pleasant, sub-acid.
October to January.

WeErTHERILL’s WuitEe SwEET.

From New Jersey. Tree vigorous, very productive.
Fruit large, yellow. Flesh white, sweet. September.

Wuite Sweet.

Origin, Maine. Tree vigorous, very productive.

Fruit medium, roundish, oblate. Skin white, witn a shght
crimson cheek, Flesh white, compact, juicy, very sweet, excel-
lent for culinary uses and stock feeding. September, October.

THE APPLE. 225

Waite Astracuan. Thomp. Lind. P. Mag.

Pyrus Astracanica. De Candolle,
Transparent de Moscovie, of the French gardens.
Glace de Zélande,

A nearly white, semi-transparent, Russian apple.

Fruit of medium size, roundish. Skin very smooth, nearly
white, with a few faint streaks of red on one side, and covered
with a white bloom. Flesh quite white, partially transparent,
tender, and of delicate flavour, but rather dry. First of August.

Wine Sweet.

Medium size, oblate, angular, colour light red, striped and
splashed with dark red. Flesh white, tender, sweet and pleasant.
October. Great bearer.

Winter Queen. Coxe.
Winter Queening. Thomp.

Fruit medium, conical. Skin fine deep crimson in the sun,
dotted with yellow; of a paler and livelier red, in the shade.
Flesh yellowish, of a mild and rather pleasant, sub-acid flavour,
The tree is an abundant bearer. November to February.

Wormstey Pirrin. Thomp. Lind. P. Mag.
Knight’s Codlin.

An English fruit, middle-sized, roundish, tapering a little to-
wards the eye. Skin pale green, or straw colour, darker next
the sun. Flesh white, crisp, firm, with a sharp, sub-acid juice.
September.

CLASS IV,
CIDER APPLES.

Coorrr’s Russetine. Coxe.

This native apple is especially suited to light sandy soils,
where some other sorts fail. It makes an exceedingly strong
cider of delicious flavour.

Fruit small, oblong or ovate, pale yellow, partially covered
with russet. Stalk slender, and very long. Flesh dry, rich and
sweet. The fruit is fit for cider in November, keeps well
through the winter, and is esteemed by many for cooking. Tree
small, with numerous little branches.

10*

226 THE APPLE.

CamprieLp. Coxe.
Newark Sweeting. Sweet Maiden’s Blush.

Another capital New Jersey cider apple, ranking next to the
Harrison. It forms a fine large tree, with straight, spreading
limbs, and is very productive. Fine for baking and stock feed-
ing.
Fruit of medium size, roundish, rather flattened. Skin
smooth, washed and striped with red, over a greenish-yellow
ground. Flesh white, rather dry, firm, rich and sweet. April,
May.

Gitpin. Coxe. Thomp.

Carthouse. Small Romanite.
Romaunite of the West.

A handsome cider fruit, from Virginia, which is also a very
good table fruit from February to May. A very hardy, vigor-
ous and fruitful tree.

Fruit of medium size, roundish-oblong. Skin very smooth
and handsome, richly streaked with deep red and yellow. Stalk
short, deeply inserted. Calyx in a round, rather deep basin.
Flesh yellow, firm, juicy and rich, becoming tender and sprightly
in the spring,

Harrison. Coxe.

New Jersey is the most celebrated cider making district in
America, and this apple, which originated in Essex County, of
that State, has long enjoyed the highest reputation as a cider
fruit. ‘Ten bushels of the apples make a barrel of cider, The
tree grows thriftily, and bears very large crops.

Fruit medium size, ovate or roundish-oblong. Skin yellow,
with roughish, distinct black specks. Stem one inch, or more,
Jong. Flesh yellow, rather dry and tough, but with a rich fla-
vour, producing a high coloured cider, of great body. The
fruit is very free from rot, falls easily from the tree about the
first of November, and keeps well. The best cider of this
variety, is worth from six to ten dollars a barrel, in New York.

Hewe’s VireintA Cras. Coxe.

The Virginia Crab makes a very high flavoured dry cider,
which, by connoisseurs, is thought unsurpassed in flavour by
any other, and retains its soundness a long time. It is a pro-
digious bearer, and the tree is very hardy, though of small
size.

Fruit quite small, about an inch and a half in diameter, nearly
round, Skin dull red, dotted with white specks, and obscurely

ee

THE APPLE. 997

streaked with greenish-yellow. Stalk long ‘and slender. Flesh
fibrous, with an acid, rough, and astringent flavour, and when
ground, runs clear and limpid from the press, and ferments very
slowly. The Virginia Crab is often mixed with rich pulpy ap-
ples, to which it imparts a good deal of its fine quality.

The Roayz’s Wurre Cras is a sub-variety of the foregoing,
about the same size, with a yellow skin. It makes a rich,
strong, bright liquor, and keeps throughout the summer, in a
well-bunged cask, perfectly sweet.

Hacuor Cras. Lind.

This is a celebrated old English cider fruit, scarcely known in
this country. Lindley says, when planted on a dry soil, with a
calcareous bottom, it produces a most excellent cider. The spe-
cific gravity of its juice is 1081.

“Fruit small, ill-shaped, something between an apple and a
crab, more long than broad, wide at the base and narrow at the
crown, which is a little sunk, and the eye flat. Skin pale yel-
low, a little marbled in different directions with a russet-grey,
and having a few red specks or streaks on the sunny side. Eye
flat, with a spreading calyx. Stalk short.”

Rep Srreax. Coxe.

Herefordshire Red Streak .
Scudamore’s Crab, . kof Yeglshy gardens.

A capital English cider apple, which thrives admirably in
this country, and is very highly esteemed, as it makes a rich,
high flavoured, strong liquor. It is a handsome grower, and a
great bearer.

Fruit of medium size, roundish. Calyx small, set in a rather
deep basin. Stalk rather slender and short. Skin richly
streaked with red, with a few yellow streaks and spots. Flesh
yellow, rich, firm, and dry.

Styre. Thomp.
Forest Styre. Lind. Styre. Coxe.

The Styre is a famous old English cider fruit, and Lindley
remarks that Styre cider may be found in the neighbourhood of
Chepstow, thirty or forty years old. ite

Fruit middle size, round, pale yellow, with an orange wheek.
Stalk short. Flesh firm, of high flavour, and makes a high-
coloured liquor. The tree thrives well here, and forms a very
upright, broom-like head. October to January.

In addition to the foregoing, several of the table apples
already described are esteemed for cider, as the Newtown Pippin,

228 THE APPLE.

Wine Apple, Winesap, &c., and some of the high-flavoured Eng-
lish varieties in the preceding pages are very highly valued for
cider in Britain—the Golden Pippin, Golden Harvey, Downton,
&c. The Fox Wuextp is a very celebrated apple of this class,
used to flavour and give strength to nearly all the choice cider
of Herefordshire, which is not yet introduced here, to our know-
ledge. It is middle sized, ovate, dark red, with a rich, heavy
juice of the specific gravity 1078. The Sipertan Birrer
Sweer is a variety of crab raised by Mr. Knight, and about
twice the size of the Siberian Crab, small, roundish ovate, yel-
low; an immense bearer, and held in very high esteem in Eng-
land, for mixing with other cider apples, to impart richness,

CLASS VY.
APPLES FOR ORNAMENT OR PRESERVING.

Srper1an Oras. Arb. Brit,
Malus baccata. Lind. Pyrus baccata. Arb. Brit.

The common Siberian Crab is a beautiful little fruit, which is
produced in rich clusters on the branches, and, at a distance,
resembles large and handsome cherries. It is highly esteemed
for preserving, and almost every large garden in the middle
States contains a tree of this variety. It forms a vigorous, neat
tree, of rather small size, and its blossoms, which are white, are
produced in beautiful profusion in spring, and a large crop of
fruit regularly follows.

Fruit about three fourths of an inch in diameter, very regu-
larly formed, and rather flat. Skin smooth, of a lively scarlet,
over a clear yellow ground, and when the bloom is rubbed off,
is highly polished. Stalk nearly two inches long, and very
slender. Calyx small, slightly sunk. Fit for preserving in Sep-
tember and October.

Lares Rep Srser1an Cras.
Pyrus Pruifolia. Arb. Brit.

This variety is about twice the size of the foregoing, round-
ish-ovate, with a large and prominent calyx, and a pale red and
yellow skin. It forms a larger tree, with rather coarser foliage
than the common variety, and is esteemed for the same pur-
poses. September and October.

YeELLow Srperian Crap.
Amber Crab.
This scarcely differs from the common Siberian Crab, except

THE APPLE. 229

in its fruit, which is rather larger, and of a fine amber or golden
yellow. Both this and the red are beautiful ornaments to the
fruit garden in summer and autumn, and are equally esteemed
for preserves and jellies. September.

Quite a number of seedlings have been raised from the Sibe-
rian Crab in this country, mostly of larger size—some by Mr.
Manning, of Salem, and several by Mr. Thompson, of Catskill,
scarcely deserving of special notice here.

Dovste FLowERING CHINESE CRAB.

Pyrus Spectabilis. Arb. Brit.
Malus Spectabilis. M. Duh.
Double flowering Apple.

This very beautiful crab tree from China, which produces a
small green fruit, of no value, is highly admired for its show
blossoms. These are large, tipped with deep red in the bud, but
when open, are of a pale rose colour, semi-double, large, and
produced in fine clusters, It is an exceedingly ornamental,
small tree, growing from ten to twenty feet in height.

Dovsie Waite SiseriAn Cras.
Baccata fructa flore pleno alba.

Fruit three fourths of an inch high, and one and a quarter
broad, roundish, irregular, swollen on one side. Stalk one third
of an inch long, obliquely inserted at the surface, eye large, even
with the surface, closed. Colour red carmine on the sunny side,
green on the shaded side, covered with a white bloom. Flowers
large double white, very ornamental. (Leroy in Hort.) .

CurRANT CRAB.
Pomme Groseille,

The fruits of this kind of apple are of the size of currants, and
are borne like them in clusters; they are round, a little compress-
ed towards the ends. Stem about half an inch long. Colour red,
slightly striped with deep red; it is ornamental in its flowers as
well as its fruits. (Leroy in Hort.)

Pourpie Siperian Cras.

Baccata fructa purpurea or rosea.

Fruit about one inch high, and one and a half broad, oblate.
Stem two thirds of an inch long, slender, inserted in a large
cavity. Colour beautiful reddish purple on the sunny side, cover-
ed with a bloom, the shaded side less brilliant, and the whole
surface speckled with some grey dots. Flesh, like all the crabs,
coarse and harsh. (Leroy in Hort.)

230 THE APPLE.

Srriepep SrperrAn CRAB.
Baccata fructa striata.

Fruit one and a third of an inch high, and one and a half
broad, roundish. Stem half an inch long, inserted in a large
cavity. Colour rose yellowish, red striped all over, carmine on
the sunny side, more yellow towards the stem, covered with a
fine white bloom; this is an extremely ornamental tree. (Leroy
in Hort.) |

Select List of Apples, ripening in succession, to suit the Middle
and Southern portions of the Hastern States.

HRarly Harvest. Vandevere of N. Y.
Red Astrachan. Jonathan.
Karly Strawberry. Melon.
Summer Rose, Yellow Bellflower.
William’s Favourite. Domine.
Primate. American Golden Russet
American Summer Pearmain. Cagswell.
Garden Royal. Peck’s Pleasant.
Jefferis. Wagener.
Porter. Rhode Island Greening.
Jersey Sweet. King of Tompkins Co.
Large Yellow Bough. Swaar.
Gravenstein. Baldwin.
Maiden’s Blush. Lady Apple.
Autumn Sweet Bough. Ladies’ Sweet.
Fall Pippin. Red Canada.
Mother. Newtown Pippin.
Smokehouse. Boston Russet.
Rambo. Northern Spy.
Esopus Spitzenburgh. Wine Sap.

Selection of Apples for the North.
Red Astrachan. Pomme Gris.
Early Sweet Bough. Canada Reinette.
Sops of Wine or Bell’s Early. Yellow Bellflower.
Golden Sweet. Golden Ball.
William’s Favourite. St. Lawrence.
Porter. Jewett’s fine Red.
Dutchess of Oldenburgh. Rhode Island Greening.
Keswick Codlin: Baldwin.
Hawthornder. Winthrop Greening.
Gravenstein. Danvers Winter Sweet.
Mother. Ribstone Pippin.
Tolman Sweet. : Roxbury Russet.
Fameuse,

Selection of Apples for the Western States.

The following list was made up from the ett bt on of

THE ALMOND.

231

twenty different cultivators from the States of Ohio, Michigan,
Illinois, Indiana and eastern Iowa.

Early Harvest.
Carolina Red June.
Red Astrachan.
Large Sweet Bough.
American Summer Pearmain.
Sweet June.
Summer Queen.
Maiden’s Blush.
Keswick Codlin.
Fall Wine.

Rambo.

Belmont.

Fall Pippin.
Fameuse.
- Jonathan.

Tolman Sweet.

Domine.

Swaar.

Westfield Seek-no-further.

Ortley or White Bellflower.

Broadwell.

Vandevere of N. Y., or Newtown
Spitzenburgh.

Yellow Bellflower.

White Pippin.

American Golden Russet.

Herefordshire Pearmain.

White Winter Pearmain.

Wine Sap.

Rawle’s Janet.

Red Canada.

Willow Twig.

Newtown Pippin does not generally succeed at the West, yet in some

localities they are very fine.

Rhode Island Greening and Baldwin gene-

rally fail in many sections, while in others they are excellent.

A Selection of Apples for the South and South-west.

Karly Harvest.
Carolina Juice.
Red Astrachan.
Gravenstein.

American Summer Pearmain.

Julian.

Mangum.

Fall Pippin.
Maiden’s Blush.
Summer Rose.
Porter.

Rambo.

Large Early Bough.

Nickajack.

Maverack’s Sweet.

Batchelor or King.
_ Buff.

Shockley.

Ben Davis.

Halil.

Mallecarle.

Horse.

Bonum.

Large Striped Pearmain.

Rawle’s Janet.

Disharoon.

Fall Queen or Ladies’ Favourite. Meigs.

Oconee Greening.

Cullasaga.

Camack’s Sweet.

CHAPTER IX.

THE ALMOND.

Amygdalus communis, Dec.

Rosacee, of botanists.

Amandier, of the French; Mandelbawm, German; Mandorlo, Italian ;
Almendro, Spanish.

’ Tur Almond tree, which is a native of the north of Africa,

232 THE ALMOND.

and the mountains of Asia, has long been cultivated, and is .
mentioned in scripture as one of the charms of the fertile land
of Canaan. It so strongly resembles the peach tree that it is
difficult to distinguish it by the leaves and wood only ; indeed,
several botanists are of opinion, from experiments made in
raising the almond from seed, that this tree and the peach are
originally the same species, and that the rich and luscious
peach is the effect of accidental variation, produced by culture
on the almond. The chief distinction between the two in our
gardens lies in the fruit, which, in the almond, consists of little
more than a stone covered with a thick, dry, woolly skin, while
the peach has in addition a rich and luscious flesh. The blos-
soms of the almond resemble those of the peach, but are larger ;
they are produced in great profusion, early in the season, before
the leaves, and are very ornamental.

Uses. The kernel of the sweet almond is highly esteemed as
an article of food, and is largely used as an ingredient in
confectionery, cookery, and perfumery. It is raised in great
quantities in the south of Europe, especially in Portugal, and is
an important article of commerce. The bitter almond is used
in cookery and confectionery, and in medicine; it furnishes the
prussic acid of the shops, one of the most powerful of poisons.
From both species an oil is also obtained.

In France the almond is preferred as a stock on which to
bud and graft the peach, which in a very dry climate or chalky
soil, it is found, renders the latter more healthy and fruitful than
itsown bottom, The sweet hard-shelled variety (Douce & coque
dure,) is preferred for stocks by French nurserymen,

Cultivation. The almond thrives best in a warm dry soil,
and its general cultivation in this country is precisely like that
of the peach. The sweet almond is the only variety considered
of value here, and it is usually propagated by budding it on
Plum stock, or on the bitter almond seedlings. It is rather
more hardy at the north when budded on the former, and as the
buds of the sweet almond are rather slender and small, the plum
stocks to be budded should be thrifty seedlings not more than
a fourth of an inch in diameter at the place where the bud is
inserted,

The Common Almond, the Hard-Shell Sweet Almond, and
the Bitter Almond, are hardy in the latitude of New York, and
will bear tolerable crops without care. The Soft-Shell Sweet
Almond, or Ladies’ Almond, will not thrive well in the open
garden as a standard, north of Philadelphia ; but they succeed
well trained to a wall or on espalier rails in a warm situation ;
the branches being slightly protected in winter.

There is no apparent reason why the culture of the almond
should not be pursued to a profitable extent in the warm and
favourable climate of some of the southern states. Especially

THE ALMOND. 233

in the valley of the Ohio and Tennessee it would be likely to suc-
ceed admirably.

Common Atmonp. Thomp. Lind.

A. ce. dulcis. Dec.
Amandier a Petit Fruit
commun, t Bhat
Amande commune.
Common Sweet.

» This is the common Sweet Almond of France and the south
of Europe, and is one of the most hardy and productive sorts
here. Nuts hard, smooth, about an inch and a quarter long,
compressed and pointed, of an agreeable flavour, but inferior to
the following. Flowers expand before the leaves. Ripens last
of September.

Tue Lone Harp-Suett ALMOND.

Amandier a gros fruit. O. Duh.
—_—_—_——_—_———_————_dur. WNois.

A variety with handsome large, pale rose coloured flowers,
opening before the leaves, and large and long fruit a third longer
than other varieties. The stone is about as large as the soft-
shell variety, but the kernel is larger and plumper. This is a
good hardy sort, and it is very ornamental when in blossom.
Ripens about the last of September.

Sorr-SHett Sweet Autmonp. Lind.

Doux a coque tendre.

Sultan 4 coque tendre. cnc a

Amandier a coque tendre. 0O. Duh.
des Dames. N. Duh, Poit.

Amandier des Dames i

Ou Amande Princesse. t Aes

Ladies’ Thin Shell.

The Soft-Shell or Ladies’ Almond, is the finest of all the al-
monds. It is the very variety common in the shops of the con-
fectioners, with a shell so thin as to be easily crushed between
the fingers, and the kernel of which is so highly esteemed at the
dessert. It ripens early in the season, and is also highly es-
teemed in a young or fresh state, being served on the table for
this purpose about the middle of July in Paris. The blossoms
of this variety expand at the same time with the leaves, and are
more deeply tinged with red than the foregoing. Several
varieties are made of this in France, but they are (as quoted
above) all essentially the same.

Fruit two inches long, oval, compressed. The nut is more

234 THE ALMOND.

than an inch long, oval, pointed, one-sided, with a eipniontent
porous, very tender shell. The kernel sweet and rich.

On the plum stock, in a favourable aspect, this almond suc-
ceeds, with a little care, in the middle States.

Suttana Sweet Atmonp. Lind.

Amande Sultane. 0. Duh. Nois.
Amandier Sultane. Sultan. Thomp.*

‘ A tender shelled almond of excellent quality, with smaller
fruit and narrower kernel than the Soft-Shell Almond, but of
equally excellent flavour, and which is preferred by many. It
is thought, by Poiteau, to be scarcely different from the Soft-
Shell or Ladies’ Almond.

PistacuiA Sweet Atmonp. Lind.

Amande Pistache. 0. Duh. Nois.
Amandier Pistache.

A variety of almond with a very small pointed fruit, about
the size and shape of that of a Pistachia, enclosing a kernel of
a delicate sweet flavour. The shell not quite so soft as the
Soft-Shell Almond. This is scarcely known yet in this country,
but is worth further trial at the South.

Preacu ALMOND.

Pecher,
Peach ‘Almond, t ais

Amandier-Pecher. N. Duh. Nois. Poit.

A rather indifferent variety, nearly sweet, but often slightly
bitter. It is a true cross between the peach and the almond,
and in its leaves, flowers, and stone strongly resembles the
peach; the fruit is also pulpy and of tolerable flavour, like an in-
different peach. The nut scarcely ever ripens well as far north
as this.

Birrer Atmonp. Thomp. Lind.

The Bitter Almond has large pale blossoms, differing little
from the common almond, except in the kernel, which is bitter.
There are two varieties, one with a hard, and the other with a
brittle shell. The fruit, which is produced abundantly, ripens in
September. The leaves are longer and of a darker green than
those of most of the sweet fruited varieties.

* We cannot follow Mr. Thompson in his nomenclature of Almonds, as
he (or his printer) mistakes the meaning of the French terms; Amande
Sultane of all the French authors should be translated Sultana, not Sultan.

THE APRICOT. 235

OrnamenTAaL Varietizrs. The Dwarf Double Flowering
Almond, (Amygdalus pumila. Lin. Prunus sinensis, of some,) is
a beautiful, well-known, low shrub, extremely ornamental in
spring, being covered with a profusion of small pink blossoms,
very double.

The Large Double Flowering Almond (A. a@ grand fleur, NV.
Duh.) (A. communis pleno,) is a beautiful French variety, with
large, nearly white flowers, two inches in diameter. It also
bears a good, small, hard-shell Almond.

CHAPTER X.

THE APRICOT.

Armeniaca vulgaris, Dec. Rosacew, of botanists.
Abricotier, of the French; Aprikosenbaum, German; <Albercoco, Italian ;
Albaricoque, Spanish.

Tue Apricot is one of the most beautiful of stone fruit trees,
easily known by its glossy heart-shaped foliage, large white
blossoms, and smooth-skinned, golden or ruddy fruit. In the
fruit garden it is a highly attractive object in early spring, as
its charming flowers are the first to expand. It forms a fine
spreading tree of about twenty feet in height, and is hard
enough to bear as an open standard south of the 42° of latitude
in this country. .

The native countries of this tree are Armenia, Arabia, and
the higher regions of central Asia. It is largely cultivated in
China and Japan; and, indeed, according to the accounts of
Grosier the mountains west of Pekin are covered with a natural

growth of apricots. The names by which it is known in various
European countries all seem to be corruptions of the original
Arabic term Berkoche.

Uszs. <A very handsome and delicious dessert fruit, only in-
feriour to the peach, ripening about midsummer, after cherries,
and before plums, at a season when it is peculiarly acceptable.
For preserving in sugar or brandy, for jellies or pastries, it is
highly esteemed, and, where it is abundant, an admirable liquor
is made from the fruit; and it is also dried for winter use. In
some parts of Germany, the free bearing sorts—the Turkey,
Orange, and Breda—are largely cultivated for this purpose.

Currtvation. This tree is almost always budded on the
plum stock (on which in July it takes readily,) as it is found
more hardy and durable than upon its own root—Many Ame-
rican nurserymen bud the apricot on the peach, but the trees,
so produced, are of a very inferiour quality—short lived, more

236 THE APRICOT.

liable to diseases, and the fruit of a second rate flavour. Bud-
ded on the plum they are well adapted to strong soils, in which
they always hold their fruit better than in light sandy soils.

Apricots generally grow very thriftily, and soon make fine
heads, and produce an abundance of blossoms and young fruit ;
but the crop of the latter frequently falls off when half grown,
from being stung by the Plum-weevil or curculio, to which the
smooth skin of this fruit seems highly attractive. To remedy
this, the same course must be pursued as is directed for the
plum. Seedling apricots are usually more hardy and productive
here, than the finer grafted sorts.

This is a favourite tree for training on walls or espaliers, and,
in town gardens especially, we often sec it trained against the
sides of brick houses, and yielding most abundantly. As it
bears its fruit in the same way as the peach, and requires the
same management, we must refer our readers to the latter head
for direction as to pruning and training. As the apricot, how-
ever, expands its blossoms very early, it should not be placed on
an east wall, or in a situation where it is too much exposed to
the full morning sun.

Diseases. When budded on the Plum, this tree is but little
liable to diseases, and may be considered a hardy fruit tree. In
order to render it fruitful, and keep it for a long time in a pro-
ductive state, we cannot too strongly urge the advantages of the
shortening-in system of pruning recommended for the peach.

ALBERGIER. Thomp. N. Duh. Nois.
* Alberge. 0. Duh. Bon. Jard.

This is a variety very common in the interiour of France,
where it is constantly reproduced with but little variation from
the seed—Alberge being the name of the apricot in some of the
provinces. It is a free grower, and bears well, but is neither so
large nor fine as many other varieties. The leaves are small,
and often have little wing-like ears at the base. The Albergiers
are much used for stocks in France.

Fruit small, roundish, deep yellow. Flesh reddish, firm, with
a brisk, vinous flavour. Stone compressed; kernel bitter. Es-
teemed for preserving. There are several varieties of this not
yet introduced into the United States, the finest of which are
the Albergier de Tours, and A.de Montgamet. Ripe middle of
August.

Brepa. Thomp. Lind. P. Mag.

De Hollande,

Amande Aveline, py
Ananas y
Persique, Thomp.

Hasselnussmandel. {
This is a very excellent small Apricot, said to be originally from

THE APRICOT. 2387

Africa, which bears well with common culture, and deserves a
place in all gardens, as it is not only a high flavoured dessert
sort, but it makes one of the richest preserves. The blossom
buds are tinged with deep red before they expand.

Fruit rather small, about an inch and a half in diameter,
roundish, sometimes rather four sided. Suture well marked.
Skin orange, becoming dark orange in the sun. Flesh deep
orange, rich, high flavoured and rather juicy—separating freely
from the stone. The kernel, which is sweet, is eaten in France,
whence the name Amande Aveline. First of August.

Buracx. Thomp. Fors.

Amygdalus dasycarpa. Dec. Purple Apricot. Lind.
Angoumois? 0. Duh. ? Noir.
Violet. Du Pape.

This remarkable little Apricot so strongly resembles a dark
round Plum, that at a little distance it might easily be mistaken
for one. (It was indeed called Prunus dasycarpa by the old
botanists.) It is pretty good, and very hardy, and its unique
appearance renders it sought after by amateurs. The tree has
a rough, somewhat crooked trunk, and small, oval foliage.

Fruit about an inch and a half in diameter, round. Skin pale
red in the shade, but dull reddish purple in the sun, covered
with a slight down. Flesh pale red next the skin, yellow near
the stone, adhering somewhat to the stone, juicy, with a plea-
sant, slight astringent flavour. Kernel sweet. August.

Brussets. Thomp. Lind. Miller.

The Brussels Apricot is not a fine fruit in this country, but it
is a good bearer in light soils. Fruit of medium size, rather
oval, and flattened on its side. Skin pale yellow, dotted with
white in the shade, but often marked with a little russety brown
in the sun. Suture deep next the stalk. Flesh yellow, rather
firm, with a lively but not rich flavour. Kernel bitter. Middle
of August. The Brussels of some collections is the Breda,

Bur.ineron.

Raised by Mrs. Woolman, Burlington, New Jersey. ‘Tree
vigorous. Fruit medium to large, oblong, somewhat compressed
at the sides with a distinct suture. Skin golden yellow, with
numerous red spots and a ruddy tint on the side exposed to the
sun. Flesh yellowish, sweet and fine. Middle of July to the
first of August. (W. D. Brinckle in Pom.)

Earty Goupen.
Dubois’ Early Golden.
Raised by Chas, Dubois, Fishkill Landing, N.Y. Tree vigor-

238 THE APRICOT.

ous, with long, rather slender branches. Fruit small, roundish
oval, with the suture well marked, and extends half-way round.
Skin smooth, pale orange. Flesh yellow, moderately juicy and
sweet, with a very good flavour—separates from the stone.
Middle of July.

Hemsxirxe. Thomp. Lind. P. Mag.

A large and beautiful English variety, of the finest quality,
Tt strongly resembles the Moorpark, from which it is known by
its stone not being perforated like that variety. It also ripens
a little earlier.

Fruit large, roundish, but considerably compressed or flatten-
ed on its sides. Skin orange, with a red cheek. Flesh bright
orange, tender, rather more juicy and sprightly than the Moor-
park, with a rich and luscious plum-like flavour. Stone rather
small, and kernel bitter. End of July.

LAFAYETTE.

Origin, City of New York. Tree remarkably vigorous, Fruit
very large, oval. Skin light yellow, marbled with red next the
sun. Flesh high flavoured and excellent. Ripens in August.
(W. RB. Prince’s.)

Lance Earty. Thomp. Lind. P. Mag.

Gros Precoce,
De St. Jean,

. to Precoce d’Esperin
De St. Jean Rouge, } 4 Esperin,
Gros d’Alexandrie, Thomp. d’Hongrie.
Gro Fruhe,

A fine, large, early variety from France, of vigorous growth,
and one of the best of the early sorts.

Fruit of medium size, rather oblong, and compressed. Suture
deep. Skinslightly downy, pale orange in the shade, fine bright
orange with a few ruddy spots in the sun. Flesh separating
readily from the stone, orange-coloured, rich and juicy. Kernel
bitter. Middle of July.

Moorpark. Thomp. Lind.
Anson’s,

Oldaker’s Moorpark,
ane Breda, ac. to Walton Moorpark, ac. to
Sndlow’s Moorpark, Thomp. a 8, Thomp.
Hunt’s Moorpark, anys

This fine variety is the most popular and widely disseminated
in this country, except the Red Masculine. It has its name
from Moorpark, the seat of Sir William Temple, in England,

THE APRICOT. 239

where it was cultivated more than one hundred and forty years
ago. It is only a moderate bearer here, and especially requires the
shortening-in mode of pruning as recommended for the peach.

Fruit large, roundish, about two inches and a quarter in dia-
meter each way, on a standard tree; rather larger on one side
of the suture than the other. Skin orange in the shade, but
deep orange or brownish red in the sun, marked with numerous
dark specks and dots. Flesh quite firm, bright orange, parting
free from the stone, quite juicy, with a rich and luscious fla-
vour. Stone peculiarly perforated along the back, where a pin
may be pushed through, nearly from one end to the other.
Kernel bitter. Ripe early in August.

Muscu-Muscu. Thomp. Nois.
D’Alexandrie.

This delicious little Apricot takes its name from the city of
Musch on the frontiers of Turkey in Asia; but it is also com-
ron about Alexandria, and in northern Egypt it is said to be
raised in such abundance that the dried fruit is an article of
commerce. ‘The tree is rather delicate, and requires a sheltered
position.

Fruit rather small, about an inch and a half in diameter,
round. Skin deep yellow, with a little orange red on the sunny
side. Flesh yellow, with .a. transparent pulp, tender, melting,
and very sweet. Kernel sweet.

Oranaz. Thomp. Lind. Mill.

Early Orange. Persian.
Royal Orange. Royal Persian.
Royal George.

An Apricot of only tolerable quality for the dessert, but it is
much esteemed by many for preserving; and it makes delicious
tarts, even before the fruit begins to acquire colour.

Fruit of medium size, roundish, with a well marked suture,
deeply hollowed near the stalk. Skin firm, orange, sometimes
tinged with a ruddy tint in the sun. Flesh dark orange, mode-
rately juicy, but often rather dry and insipid, (unless ripened in
the house,) not separating entirely from the flesh. Stone small,
roundish. Kernel sweet. Middle of July.

Pracu. Thomp. Fors. Lind.
Anson’s Imperial. Royal Peach.

Péche. Abricot Péche. WN. Duh. Poit.
De Nancy. 0. Duh. Du Luxembourg.
Péche Grosse. Wurtemburg.

Pfirsiche.

The Peach Apricot, originally from Piedmont, has long been’

240 THE APRICOT.

considered the finest variety ; and it is with us the largest and
most excellent sort cultivated—being often as large as a Peach,
of medium size, handsome, and of delicious flavour. It very
strongly resembles the Moorpark, but the two are readily dis-
tinguished by the eye when standing near each other, and the
fruit of the Peach is rather larger and finer, and a few days ear-
lier. ;

Fruit of the largest size, about two and a half inches in dia-
meter, roundish, rather flattened, and somewhat compressed on
its sides, with a well marked suture. Skin yellow in the shade,
but deep orange, mottled with dark brown, on the sunny side.
Flesh of a fine yellow saffron colour, juicy, rich, and high fla-
voured. Stone with the same pervious passage as the Moor-
park, and with a bitter kernel.

Roman. Thomp. Lind.

Abricot Commun. 0. Duh. Germine.
Grosse Germine. Transparent.

This is with us one of the largest growing and hardiest Apri-
cot trees, and produces good crops every year in cold or unfa-
vourable situations, where none of the other sorts, except the
Masculine, succeed. It is, therefore, though inferiour in flavour,
a valuable sort for northern situations. The blossoms will bear
quite a severe frost without injury.

Fruit middle sized, oblong, with the sides slightly compressed,
with but little or no suture. Skin entirely pale yellow; or very
rarely dotted with a few red spots on one side. Flesh dull yel-
low, soft, rather dry. When ripened by keeping a few days in
the house, the flavour is tolerably good. Stone oblong, with a
bitter kernel. Ripe the last of July and first of August.

There is a BLotcuep LEAVED Roman, (commun a feuilles
panachés, of the French,) precisely like the foregoing in all re-
spects, except the white or yellow stain in the leaf—but it is
quite distinct from the blotched leaved Turkey, cultivated here.

Roya. Thomp. Nois. P. Mag.

A fine large French variety, raised a few years since at the
Royal Luxembourg gardens. It is nearly as large as the Moor-
park, but with larger leaves borne on long footstalks, and with-
out the pervious stone of that sort. It is quite as high fla-
voured, and ripens a week or ten days earlier.

Fruit roundish, large, oval, slightly compressed. Skin dull
yellow, with an orange cheek, very faintly tinged with red, and
a shallow suture. Flesh pale orange, firm and juicy, with a rich
vinous flavour. Ripe the latter end of July.

THE APRICOT. 241

Rep Mascuttne. Thomp. Lind.

Early Masculine. Apricot Precoce, 0. Dul
Brown Masculine. Apricot hatif Musquée. § ~*
Abricotier. — Abricotier hatif. NW. Duh.

Friihe Muscateher.

A small early sort, hardy, very productive, of tolerable fla-
vour, but not rich, growth upright, slender.

Fruit small and nearly round, scarcely an inch and a half in
diameter, with a well marked suture on one side. Skin bright
yellow, tinged with deep orange and spotted with dark red on
the sunny side.. Flesh yellow, juicy, with a slightly musky,
pleasant flavour. Stone thick, obtuse at the ends. Flowers
smaller than in most other sorts. Kernel bitter. Ripe about
the 12th of July.

RINGoLp.

Raised by Mr. Commack, Athens, Ga.

Fruit large, roundish, a little oblong, suture slight. Skin
light orange, darker in the sun, where it is beautifully dotted
with carmine. Flesh deep yellow, juicy and excellent. Ripens
just after the orange, hardy and productive. (Wm. N. White,
MS.)

Sarreiey’s. Thomp.
Blenheim. Shipley’s Large.

os

A very good early variety, of small or medium size, of vigor
ous but rather slender growth.

Fruit medium, oval, orange, with a deep yellow, juicy, and tole-
rably rich flesh. Stone roundish, impervious, with a bitter ker
nel. Ripens here about the 25th of July.

TExas.
Originated with Dr. M. A. Ward, Athens, Ga.

Fruit small, round, colour dark maroon, darker in the sun.
Suture slight, a mere line. Flesh juicy and pleasant, except at
the stone, where it is astringent. Adheres to the stone. (W.
N. White, MS.)

Turkey. Thomp. P. Mag. Lind.
Large Turkey. De Nancy, (of some.)

The Turkey Apricot is a fine old variety, which is seldom
seen in our gardens, the sort generally sold under this name be-
ing the Roman. It is quite a late sort, ripening after the Moor-
park, from which it is easily known by its impervious stone, and
sweet kernel.

11

242 THE APRICOT.

Fruit of middle size, nearly round, not compressed. Skin
fine deep yellow in the shade, mottled with brownish orange in
the sun. Flesh pale yellow, firm, quite juicy, with a flavour in
which there is an excellent mingling of sweet and acid. Kernel
nearly as sweet as that of an almond, which, as well as the
form and colour, distinguishes this sort from the Roman. Ripe
the middle of August.

The Biorcuep teavep Turkey, or Gold Blotched, (Abricot
maculé,) is a sub-variety, very well known here, resembling the
commor Turkey in all respects, except that it has in the centre
of each leaf a large yellowish spot. It is a thrifty tree and
bears delicious fruit. Ours is not identical with the Turkey, as
the last edition of the L. H.S.’s Catalogue arranges it, but is a
globular fruit, and a true variation of the Turkey.

Wuire Mascuiine. Thomp. Lind. Fors.

White Apricot. Early White Masculine.
Apricot Blane. O. Duh. Nois. Blane, ac. te
Abricotier Blane. N. Duh. White Algiers ? § Zhomp

This scarcely differs from the Red Masculine before describea,
except in colour. It is four or five days later.

Fruit small and roundish. Skin nearly white, rarely with a
little reddish brown on one side. Flesh white, delicate, a little
fibrous, adheres a little to the stone, and has a delicate, pleasant

juice. Kernel bitter.

The Alsace, St. Ambrosia, Kaisha, Tardive d’Orleans and
’Viard are new foreign varieties of reputed excellence, but we
haye not seen the fruit.

Curious or ornamental varieties. The Briancon Apricot,
(A. brigantiaca, Dec.) a very distinct species, so much resem-
bling a plum as to be called the Briancon Plum by many
authors (Prune de Briangon, Poit.), is a small irregular tree or
shrub, ten or twelve feet high, a native of the Alps. It bears a
great abundance of small round yellow plum-like fruit in
clusters, which are scarcely eatable; but in France and Pied-
mont the kernels of this variety make the “huile de marmotte,”
which is worth double the price of the olive oil.

The Dovusiz rLoweERine Apricot isa pretty ornamental tree,
yet rare with us.

Selection of Apricots for a small garden. Large Early, Breda,
Peach, Moorpark.

Selection for a cold or northern climate, Red Masculine,
Roman, Breda.

=e

mw
Lad
oe

THE BERBERRY.

CHAPTER XI.

THE BERBERRY.

Barberis vulgaris.* L. Berberacee, of botanists.
Epine-vineite, of the French; Berberitzen, German ; Berbero, Italian ;
Berberis, Spanish.

Tue Berberry (or barberry) is a common prickly shrub, from
eight to ten feet high, which grows wild in both hemispheres,
and is particularly abundant in many parts of New England.
The flowers, the roots, and the inner wood are of the brightest
yellow colour, and the small crimson fruit is borne in clusters.
It is a popular but fallacious notion, entertained both here and in .
England, that the vicinity of this plant, in any quantity, to grain
fields, causes the rust.

The barberry is too acid to eat, but it makes an agreeable pre-
serve and jelly, and an ornamental pickle for garnishing some
dishes. From the seedless sort is made in Rouen a celebrated
sweetmeat, confiture d’épine-vinette. The inner bark is used in
France for dyeing silk and cotton a bright yellow.

Cutture. The culture is of the easiest description. A rich
light soil gives the largest fruit. It is easily propagated by seed,
layers, or suckers. When fine fruit of the barberry is desired
it should be kept trained to a single stem—as the suckers which
it is liable to produce, frequently render it barren, or make the
fruit small.

Common Rep.

This is too well known to need description. In good soils it
grows twelve or fifteen feet high, and its numerous clusters of
bright, oval berries, are very ornamental in autumn. There is
a Large Red variety of this, which is only a variation pro-
duced by cultivation in rich soil. There are also varieties of
this in Europe with pale yellow, white, and purple fruit, which
are not yet introduced into this country, and which scarcely differ
in any other respect than the colour, Finally, there is a so-
called sweet varicty of the common Berberry from Austria
(B. v. dulcis), but it is scarcely less acid than the common.

* Or B, Canadensis—they are scarcely distinct—ours has rather the
most fleshy berry.

244 THE CHERRY.

STONELESS.

B. vy. Asperma. Seedless.
Vinetier sans noyeau.

The fruit of this, which is only a variety of our common bar-
berry, is without seeds. But it does not appear to be a perma-
nent variety, as the plants frequently do produce berries with
seeds; and it is stated in the New Duhamel that, in order to
guard against this, the sort must be propagated by layers or
cuttings, as the suckers always give the common sort. It is
considered the best for preserving.

Buiackx Sweet MaGetian. Loudon.

Berberis dulcis. D. Don.
B. rotundifolia.

A new evergreen sort from the Straits of Magellan, South
America. It is very rare, and has not vet fruited in this coun-
try, but it is likely to prove hardy. Loudon, in the Suburban
Gardener, says it bears round black berries, about the size of
those of the black currant, which are used in its native country
for pies and tarts, both green and ripe. It has ripened fruit in
Edinburgh, in the nursery of Mr. Cunningham, who describes it
as large and excellent.

NEPAL.

Berberis aristata.

This is a new variety from Nepal, India. We have culti-
vated it three or four years, and find it tolerably hardy, but,
though it has produced flowers, it has yet given no fruit. It is
said to yield “purple fruit, covered with fine bloom, which in
India are dried in the sun like raisins, and used like them at
the dessert.”

The Manontas, or Holly leaved Berberries, from Oregon, are
handsome low evergreen ornamental shrubs, with large deep
aoe prickly leaves and yellow flowers, but the fruit is of no
value.

CHAPTER XII.
THE CHERRY.

Cerasus sylvestris,and C. vulgaris, Arb. Brit. Rosacee, of botanists.
Cerisier, of the French; Kirschenbawm, German ; Ciriego, Italian; Cerezo,
Spanish.

Tue cherry is a fine, luxuriant fruit tree, with smooth, light

THE CHERRY. 245

coloured bark, and generally of rapid growth. The varieties of
the black and heart-shaped cherries are always vigorous, and
form fine large spreading heads, forty or fifty feet in height ;
but those of the acid or red cherry are of lower, more bushy
and tardy growth. In the spring the cherry tree is profusely
covered with clusters of snow-white blossoms, and earlier in
summer than upon any other tree, these are followed by abun-
dant crops of juicy, sweet, or acid fruit hanging upon long
stalks, and enclosing a smooth stone.

The cherry comes originally from Asia, and the Roman gene-
ral, Lucullus, after a victorious expedition into Pontus, has the
reputation of having brought it to Italy, from Cerasus, a town
1m that province, in the year 69, B.C. According to Pliny, the
Romans, 100 years after this, had eight varieties in cultivation,
and they were soon afterwards carried to all parts of Europe.
The seeds of the cultivated cherry were brought to this
country very early after its settlement, both from England and
Holland.

Uses. As a pleasant and refreshing dessert fruit, the cherry
is everywhere highly esteemed. The early season at which it
ripens, its juiciness, delicacy and richness, render it always
acceptable. While the large and fleshy varieties are exceed-
ingly sweet and luscious, others which are more tender, and
more or less acid, are very valuable for pies, tarts, and various
kinds of cookery. The fruit of the Kentish or Early Richmond
is excellent when stoned and dried, and the Mazzard, and our
wild Virginia cherries, are used to give a flavour to brandy.

The celebrated German Kirschwasser is made by distilling
the liquor of the common black mazzard or gean, (in which the
stones are ground and broken, and fermented with the pulp,)
and the delicious Ratafia cordial of Grenoble, is also made from
this fruit. Maraschino, the most celebrated liqueur of Italy, is
distilled from a small gean or mazzard, with which, in fer-
menting, honey, and the leaves and kernels of the fruit are
mixed.

The gum of the cherry is nearly identical with gum arabic,
and there are some marvellous stories told of its nutritive pro-
perties. The wood of the cherry is hard and durable, and is
therefore valuable for many purposes, but the best wood is
afforded by our common wild or Virginia cherry, which is a very
good substitute for mahogany, taking a fine polish.

The larger growing sorts of black cherry are the finest of all
fruit trees for shade, and are, therefore, generally chosen by
farmers, who are always desirous of combining the useful and
the ornamental. Indeed, the cherry, from its symmetrical form,
its rapid growth, its fine shade, and beautiful blossoms, is ex-
ceedingly well suited for a roadside tree in agricultural districts.
We wish we could induce the planting of avenues of this and

246 THE CHERRY.

other fine growing fruit trees in our country neighbourhoods, as
is the beautiful custom in Germany, affording ornament and a
grateful shade and refreshment to the traveller, at the same
moment. Mr. Loudon, in his Arboretum, gives the following
account of the cherry avenues in Germany, which we gladly lay
before our readers.

“On the continent, and more especially in Germany and
Switzerland, the cherry is much used as a roadside tree; par-
ticularly in the northern parts of Germany, where the apple
and the pear will not thrive. Jn some countries the road passes
for many miles together through an avenue of cherry trees. In
Moravia, the road from Brunn to Olmutz passes through such
an avenue, extending upwards of sixty miles in length; and,
in the autumn of 1828, we travelled for several days through
almost one continuous avenue of cherry trees, from Strasburg
by a circuitous route to Munich. These avenues, in Germany,
are planted by the desire of the respective governments, not
only for shading the traveller, but in order that the poor pedes-
trian may obtain refreshment on his journey. All persons are
allowed to partake of the cherries, on condition of not injuring
the trees; but the main crop of the cherries, when ripe, is
gathered by the respective proprietors of the land on which it
grows ; and when these are anxious to preserve the fruit of any
particular tree, it is, as it were, tabooed; that is a wisp of
straw is tied in a conspicuous part to one of the branches, as
vines by the roadsides in France, when the grapes are ripe, are
protected by sprinkling a plant here and there with a mixture
of lime and water, which marks the leaves with conspicuous
white blotches. Every one who has travelled on the Continent
in the fruit season, must have observed the respect that is paid to
these appropriating marks; and there is something highly gra-
tifying in this, and in the humane feeling displayed by the
princes of the different countries, in causing the trees to be
planted. It would indeed be lamentable if kind treatment did
not produce a corresponding return.”

Som anp Srruation. <A dry soil for the cherry is the uni-
versal maxim, and although it is so hardy a tree that it will
thrive in a great variety of soils, yet a good, sandy, or gravelly
loam is its favourite place. It will indeed grow in much thin-
ner and dryer soils than most other fruit trees, but to obtain the
finest fruit a deep and mellow soil, of good quality, is desirable.
When it is forced to grow in wet places, or where the roots are
constantly damp, it soon decays, and is very short-lived. And
we have seen this tree when forced into too luxuriant a growth
in our over-rich western soils, become so gross in its wood as to
bear little or no fruit, and split open in its trunk, and soon per-
ish. It is a very hardy tree, and will bear a great variety of ex-
posures without injury. In deep warm valleys, liable to spring

THE CHERRY. 247

trosts, it is, however, well to plant it on the north sides of hills, in
order to retard it in the spring.

Propagation. The finer sorts are nearly always propagated
by budding on seedlings of the common black mazzard, which
is a very common kind, producing a great abundance of fruit,
and very healthy, free growing stocks. To raise these stocks,
the cherries should be gathered when fully ripe, and allowed to
lie two or three days together, so that they may be partially or
wholly freed from the pulp by washing them in water. They
should then be planted immediately in drills in the seed plot,
covering them about an inch deep. They will then vegetate in
the following spring, and in good soil will be fit for planting out
in the nursery rows in the autumn or following spring at a
distance of ten or twelve inches apart in the row. Many per-
sons preserve their cherry stones in sand, either in the cellar or
in the open air until spring, but we have found this a more pre-
carious mode; the cherry being one of the most delicate of
seeds when it commences to vegetate, and its vitality is fre-
quently destroyed by leaving it in the sand twenty-four hours
too long, or after it has commenced sprouting.

After planting in the nursery rows, the seedlings are gene-
rally fit for budding in the month of August followmg And in
order not to have weak stocks overpowered by vigorous ones
they should always be assorted before they are planted, placing
those of the same size in rows together. Nearly all the cher-
ries are grown with us as standards. The English nurserymen
usually bud their standard cherries as high as they wish them
to form heads, but we always prefer to bud them on quite young
stocks, as near the ground as possible, as they then shoot up
clean, straight, smooth stems, showing no clumsy joint when
the bud and the stock are united. In good soils, the buds will
frequently make shoots, six or eight feet high, the first season
after the stock is headed back.

When dwarf trees are required, the Morello seedlings are
used as stocks; or when very dwarf trees are wished the Per-
fumed Cherry, (Cerasus Mahaleb,) is employed; but as stan-
dards are almost universally preferred, these are seldom seen
here, Dwarfs in the nursery must be headed back the second
year, in order to form lateral shoots near the ground.

Cuttivation. The cherry, as a standard tree, may be said
to require little or no cultivation in the middle states, further
than occasionally supplying old trees with a little manure to
keep up their vigour, pruning out a dead or crossing branch,
and washing the stem with soft soap should it become hard and
bark bound. Pruning the cherry very little needs, and as it is
always likely to produce gum (and this decay), it should be
avoided, except when really required. It should then be done
in midsummer, as that is the only season when the gum is not

248 THE CHERRY.

more or less exuded. The cherry is not a very long-lived tree,
but in favourable soil the finest varieties generally endure about
thirty or forty years. Twenty feet apart for the strong, and
eighteen feet for the slow growing kinds is the proper distance
for this tree. és

TRAINING THE CuERRY is very little practised in the United
States, The Heart and Bigarreau cherries are usually trained
in the horizontal manner, explained in page 40. When the
wall or espalier is once filled, as there directed, with lateral
branches, it is only necessary to cut off, twice every season—in
the month of May and July—all additional shoots to within an
inch or so of the branch from which they grew. As the trees
grow older, these fruit spurs will advance in length, but by cut-
ting them out whenever they exceed four or, five inches, new
ones will be produced, and the tree will continue to keep its
proper shape and yield excellent fruit. The Morello cherries,
being weaker growing sorts, are trained in the fan manner,
(page 38.)

GatTHeERIneG THE Fruit. This tender and juicy fruit is best
when freshly gathered from the tree, and it should always be
picked with the stalks attached. For the dessert, the flavour of
many sorts in our climate is rendered more delicious by placing
the fruit, for an hour or two previous, in an ice-house or refri-
gerator, and bringing them upon the table cool, with dew drops
standing upon them.

Varieties. Since the first publication of this work was
written, the number of varieties has greatly increased, so that
no distinct line can now be drawn separating many of the Heart
cherries (tender and half tender) from the firm fleshed or Bigar-
reau varieties, each class insensibly approaching and _ inter-
mingling with the other. We have, therefore, made but one
class of these, whose main characteristic is the large vigorous
growth of the trees. The Duke and Morello cherries, also
wanting a natural division, we make to constitute another class,
and in these two have comprised all the cherries, each class
ee subdivided into three sections, according to quality of
ruit.

. CLASS I.

SECTION I.

Comprises those of best quality and that ripen in succession,

Bete p’ORLEANS.

A new foreign variety, ripening just after the Early Purple
Guigne. Tree a vigorous grower, spreading habit, productive,
and a valuable addition to the early kinds.

Fruit above medium size, roundish heart-shaped. Colour

THE CHERRY. 249

whitish yellow, half covered with pale red. Flesh tender, very
juicy, sweet, and excellent. Ripens early in June.

Biearreav. Thomp. Lind.

Graffion.

Yellow Spanish, (of most American Gardens.)
White Bigarreau, (of Manning and Kenrick.)
Amber, or Imperial. Coze.

Turkey Bigarreau ?

Bigarreau Royal,

Italian Heart,

Bigarreau Gros?

West's White Heart, ac. to
Bigarreau Tardif, Thomp.

Groote Princess,

Hollandische Grosse,

Prinzessin Kirsche.

Cerise Ambrée. NV. Duh.

This noble fruit is unquestionably
one of the largest, most beautiful and
delicious of cherries. It was intro-
duced into this country about the
year 1800, by the late William
Prince, of Flushing, and has been
very extensively disseminated under
the names of Yellow Spanish, Graf-
fion, and Bigarreau. The tree is Bigarreau.
short but thrifty in growth, making
strong lateral shoots, and forming a large and handsome head
with spreading branches.

Fruit very large, and of a beautiful waxen .appearance, regu-
larly formed, obtuse heart-shaped, the base a good deal flatten-
ed. Stalk stout, nearly two inches long, inserted in a wide
hollow. Skin pale whitish yellow on the shaded side, bordered
with minute carmine dots and deepening into bright red finely
marbled on the sunny side. Flesh pale yellow, quite firm,
juicy, with a rich, sweet and delicious flavour if allowed fully to
ripen. In perfection the last of June.

Biearreavu, Narotzon. Thomp.

Bigarreau Lauermann,
Lauermann’s Kirsche,
Lauermann’s Grosse Kirsche,
Lauermann’s Herz Kirsche,
Holland Bigarreau?

The Napoleon Bigarreau is one of the finest of the firm
fleshed cherries—large, well flavoured, handsome, and produc-
tive. It was introduced into this country from Holland by the
late Andrew Parmentier of Brooklyn.

Fruit of the largest size, very regularly heart-shaped, a little

ag

ac. to
Thomp.

250 THE CHERRY.

inclining to oblong. Skin pale yellow, becoming amber in the
shade, richly dotted and spotted with very deep red, and with a
fine marbled dark crimson cheek. Flesh very firm (almost too
much so), juicy, with an excellent flavour. Stalk very stout,
short, and set in a narrow cavity. Ripens a few days after the
Bigarreau, about the first of July, and is a good and constant
bearer. The fruit is not so obtuse as the Bigarreau.~

Holland Bigarreau is so much like the above that we think
it identical. Requires further trial to decide correctly.

Brack Tartartan, Thomp. Lind. Py
Mag.

/
Tartarian.
Fraser’s Black Tartarian, t Eure
Ronald’s Large Black Heart. j
Black Circassian. Hooker.
Superb Circassian,
Ronald’s Large Black Heart,
Ronald’s Heart, °
Fraser’s Black Heart,
Fraser's Black,
Fraser’s Tartarische,
Schwarze Herz Kirsche,
Black Russian, of the English, but

not of American gardens.

Thomp.

This superb fruit has already become
a general favourite in all our gardens ;
and in size, flavour, and productiveness
it has no superiour among black cher-
ries. It is a Russian and West Asian
variety, introduced into England about
1796, and brought thence to this country
about thirty years ago. “It is remark-
able for its rapid, vigorous growth, large
leaves, and the erect habit of its head.
The fruit ripens about the middle of
June, a few days after the Mayduke. Black Tartarian.
Fruit of the largest size, heart-shaped,
(sometimes rather obtuse,) irregular and uneven on the surface.
Skin glossy, bright purplish black. Flesh purplish, thick, (the
stone being quite small,) half-tender, and juicy. Flesh very
rich and delicious.

Cor’s TRANSPARENT,

Fruit of medium size, remarkably round and regular in form,
Skin thin, wax-like, of a very delicate pale amber, nearly covered
with pale cornelian red in the sun, and marked with delicate
pale spots or blotches, which give it a unique appearance, Stalk

°

THE CUERRY. 251

set in a deep depression of moderate depth. Flesh very tender,
melting and juicy, with a delicate but sweet and excellent flavour.
Ripens just before Black Tartarian, growth vigorous and hardy,
with a round and somewhat spreading head. Originated with
Curtis Coe of Middletown, Conn. A productive and valuable
addition to the amateur’s collection, but rather too tender for
carriage to market.
'

Deuicatre. Elliott.

Tree thrifty, rather spreading habit, productive, and its beauti-
ful appearance and delicate flavour will make it a favourite for
family use. Raised by Prof. Kirtland, Cleveland, Ohio.

Fruit rather above medium size, roundish, slightly depressed.
Stem medium length, in a rather broad, deep cavity. Colour fine
amber yellow in the shade, with a rich bright red on the sunny
side. Flesh tender, juicy, sweet, with a delicate rich flavour.
Ripens the last of June.

Downer’s Late.

Downer. Man.
Downer’s late Red.

This valuable late cherry was raised
by Samuel Downer, Esq., an ardent cul-
tivator, of Dorchester, near Boston. It
is a very regular and great bearer, ripens
about a week after the cherry season,
and hangs for a considerable time on the’
tree. It is a delicious, melting fruit, and
deserves a place in every garden.

Fruit of medium size, roundish, heart-
shaped, inclining to oval. Skin very
smooth, of a soft but lively red, mottled
with a little amber in the shade. Stalk
inserted with a very slight depression.
Fruit borne thickly, in clusters. Flesh
tender, melting, with a sweet and lus-
cious flavour. Ripens from the 4th to
the 10th of July.

Earty Purpie Guiene.
Early Purple Griotte. German Mayduke.

Origin unknown. An exceedingly early variety, ripening the
last of May in favourable seasons. Tree hardy, free grower,
spreading; somewhat pendant, and the leaves have longer
petioles than most other sorts; a good bearer, and indispensable
among the early varieties.

252 THE CHERRY.

Fruit medium size, roundish, heart-shaped. Stem long, in-
serted in a rather shallow cavity ; suture indistinct, skin smooth,
dark red, becoming purple at maturity. Flesh purple, tender,
juicy, with a rich and sweet flavour.

Has proved hardy at the West, and well adapted to their
climate.

Exron. Thomp. Lind. P. Mag.

BiearrEAv, CouLeur DE CHAIR.

Flesh-coloured Bigarreau.

Gros Bigarreau, Couleur de Chair,
Gros Bigarreau Blanc.

Bigarreau a Gros Fruit Blanc.
Large Heart-shaped Bigarreau, of Manning.
Bigarreau de Rocmont.

Coeur de Pigeon.

Belle de Rocmont?

The Elton, a seedling raised in 1806,
by the late President of the London Hor-
ticultural Society, is certainly one of the
first of cherries in all respects. Its large
size, early maturity, beautiful appear-
ance, luscious flavour, and productiveness,
render it universally esteemed. It is a
cross-bred variety raised from the Bigar-
reau or Graffion with the White Heart
for its male parent. The trees grow very
vigorously, and are readily known, when
in foliage, by the unusually dark red co-
lour of the footstalks of the leaves.

Frnit large, rather pointed, heart
shaped. Skin thin, shining, pale yellow
on the shaded side, but with a cheek next
the sun delicately mottled and streaked
with bright red. Stalk long and slender.

Flesh somewhat firm at first, but becom-

ing nearly tender, juicy, with a very rich.

and luscious flavour, not surpassed by any

large cherry known. Ripens about the

middle of June, or directly after the May-

duke. Elton.
Governor Woop. Elliott.

Raised by Professor Kirtland, Cleveland, Ohio, and is proba-
bly one of the best of all his seedlings. It deserves a place in
every good collection, Tree vigorous, forming a round regular
head, very productive.

Fruit large, roundish, heart-shaped. Skin light yellow, shaded
and marbled with bright red. Suture half round. Stem an

Noisette.

THE CHERRY. 253

inch and a half long, in a broad cavity. Flesh nearly tender,
juicy, sweet, rich and delicious. Ripe about the middle of
une.

“ Great BicarrEAv ?
Large Red Prool ?

The true name of this splendid cherry is not yet fully known.
Wm. R. Prince, Esq., of Flushing says it is the same as he im-
ported under the name of Large Red Prool, and from specimens

‘received from him, they appear identical, and may prove so.
Tree very vigorous, with a rather leaning habit while young,
but forms a beautiful head when more advanced. Foliage very
large and long, a most prolific bearer.

Fruit very large, oblong heart-shaped, high shouldered, sur-
face smooth. Skin a beautiful deep red, becoming nearly black
at maturity. Flesh purplish, half tender, sweet, rich and excel-
lent. Ripe about the time of Black Tartarian, or just after,

Rockport. Elliott.
Rockport Bigarreau.

Raised by Dr. Kirtland, Cleveland, Ohio. Tree vigorous,
healthy, upright, forming a beautiful pyramidal head; a good
bearer and worthy of a place in every good collection.

Fruit large, roundish, obtuse heart-shaped. Colour, when
fully ripe, a beautiful bright red, shaded with pale amber.
Flesh rather firm, juicy, sweet, rich, with an excellent flavour.
Ripens early in June, or just before Mayduke.

CLASS IL
SECTION Il.

Comprises those of “very good” quality, some of which, on
further trial, may prove “ best,” and some for the third section.

AmERICAN Heart.
American Heart. Thomp.

Its origin is uncertain. The tree is quite luxuriant, with wide-
spreading branches. Productive.

Fruit pretty large, heart-shaped, often nearly four-sided, and
irregular in its outlime—borne in clusters. Skin, at first, pale,
not becoming covered with light red or pink, mixed with very
little amber. Stalk rather long and slender, inserted in a small
and shallow cavity. Flesh half tender and crackling, adhering
to the skin, which is rather tough; juice abundant, and, in dry

254 THE CITERRY.

seasons, sweet and excellent, but rather wanting in sweetness in
cool or wet seasons. Iipens early in June. “ey

Amber Gzean. Thomp.
Gean Amber.

It is exceedingly productive, ripens late, and hangs till the
middle of July. Fruit small, oval or obtuse heart-shape. Skin
very thin, colour pale yellow, partially overspread with a very
faint red. Stalk long and slender, very slightly inserted. Flesh.
white, juicy, melting, of a sweet and pleasant flavour.

AMERICAN AMBER.

Bloodgood’s Amber. Bloodgood’s Honey.
Bloodgood’s New Honey.

Raised by the late Daniel Bloodgood, of Flushing, Long Is-
land. A vigorous tree, productive. Fruit of medium size,
roundish heart-shaped, slightly indented at the apex. Skin thin,
smooth, light amber, delicately mottled and overspread with
bright red. Stalk long and slender, inserted in a slight narrow
cavity. Flesh tender, abounding with a sprightly, though not
high flavoured juice. Ripe about the 25th of June.

ANNE.

A very productive early variety. Received from A. V. Bed-
ford, Paris, Kentucky. Fruit medium to small, bright red, ten-
der, juicy, very sweet and excellent, a good amateur’s fruit, growth
moderate. Ripe with Early White Heart, or soon after.

Baumann’s May.

Bigarreau de Mai. Ken. Wilder's Bigarreau de Mai.
Bigarreau de Mai. Zhomp ?

Of foreign origin. A very productive, early variety, of vigor-
ous growth, of good quality, but not equal to E. P. Guigne.

Fruit rather small, oval heart-shaped, and rather angular in
outline. Skin deep rich red, becoming rather dark when fully
ripe. Stalk an inch and three-fourths long, pretty stout at either
end, and set in a very narrow and rather irregular cavity. Flesh
purplish, tender, juicy, and when fully ripe, tolerably sweet and
good. Ripens here the 20th of May,

Brack Hawk. Elliott.

This variety not having yet fruited here, we give Mr. Elliott’s
description. The tree is of healthy, vigorous, spreading habit,
with much of the general character of Yellow Spanish. As a
table fruit, its high flavour will always commend it; while as a

THE CHERRY. 290

market fruit, its size and productive habit of tree place it among
the very best.

Fruit large, heart-shape, often obtuse, sides compressed, sur-
face uneven, colour dark purplish black, glossy. Flesh dark
purple, half tender, almost firm, juicy, rich, sweet, fine flavour.
Season, from 20th June to Ist July.

Buiacx Mazzarp. Thomp. Lind.

Mazzard,

Common English, if Ameri
Wild English Cherry, +7“ mmican
Black Honey, = ein ts
Bristol Cherry.

Cerasus avium. Dec.

Wild Black Fruited,

Small Wild Black, { of English
Whixley Black, gardens.
Merry Cherry.

Merisier a petit fruit. 0. Duh.
Merisier 4 petit fruit noir.

This is the wild species of Europe, being common in the
forests of France and some parts of England; and it has now
become naturalized, and grows spontaneously throughout most
portions of the settled states. It is the original species from
which nearly all the fine Heart and other
sweet cherries have sprung. It is small,
and of little value for eating, retaining,
unless very ripe, a certain bitterness; but
it ripens and hangs on the tree until the
middle or last of July, so that it then be-
comes somewhat acceptable.

Fruit small, roundish or oval heart-
shaped, flattened a little on both sides.
Stalk long and very slender, inserted in a
small depression. Skin thin, and when
fully ripe, jet black. Flesh soft and melt-
ing, purple, with an abundant, somewhat
bitter juice.

The Wuitt Mazzarp, of Mr. Manning,
is a seedling raised by that pomologist,
which differs little except in its colour.

Buiack Eacie. Thomp. Lind.

A very excellent English variety,
raised by the daughter of Mr. Knight, at
Downton Castle, in 1806, from the seed
of the Bigarreau fertilized by the May-
duke. It ripens at the beginning of July or a few days later
than the Black Tartarian.

Black Eagle.

256 THE CHERRY.

Fruit rather above medium size, borne in pairs and threes;
obtuse heart-shaped. Skin deep purple, or nearly black. Stalk
of medium length, and rather slender. Flesh deep purple,
tender, with a rich, high flavoured juice, superior to the Black
Heart. Branches strong, with large leaves. Moderate bearer.

Buiack Biearreau or Savoy. Ken.
New Large Black Bigarreau. Ken. Bigarreau Noir de Savoi.

An Italian variety, of very vigorous growth; hardy and pro-
ductive ; young wood quite dark.

Fruit large, regularly heart-shaped, very slightly obtuse.
Skin smooth and even on the surface, not very glossy, quite
black at maturity. Stalk an inch and three-fourths long, rather
stout, set in a narrow even hollow. Flesh purple, quite firm
and solid, with a rich but not abundant juice. Stone rather
large. Ripe middle of July.

Watsu Cherry is similar to the above, and may prove the
same.

Brack Heart. Thomp. Mill. Lind.

Early Black.

Ansell’s Fine Black.

Spanish Black Heart.

Black Russian, (of American gardens.)
Black Caroon, (erroneously, of some.)
Guinier 4 fruit noir. O Duh.

Guigne grosse noir,

Grosse Schwarze Hertz Kirsche.

The Black Heart, an old variety, is better known than almost
any other cherry in this country, and its great fruitfulness and
good flavour, together with the hardiness and the large size to
which the tree grows, render it every where esteemed.

Fruit above medium size, heart-shaped, a little irregular. Skin
glossy, dark purple, becoming deep black when fully ripe. Stalk
an inch and a half long, slender, set in a moderate hollow. Flesh,
before fully ripe, half tender, but finally becoming tender and
juicy, with a rich, sweet flavour. Ripens the last of June, about
ten days after the Mayduke.

BigaRREAU D’EspPERIN.

One of M. Esperin’s seedlings. Fruited here the past season.
Tree vigorous, rather spreading; fruit large, roundish heart-
shaped. Skin yellowish white, mottled and shaded with pale red.
Stalk long, rather slender, inserted in a large cavity. Flesh
rather firm, juicy, and good flavour. Ripe middle of July.
Some have pronounced this the Holland Bigarreau, but it has
not frnited enough to decide correctly.

ee

THE CHERRY. 257

Biearreav, Wuirs. Prince’s Pom. Man.

White Ox Heart, (of the middle states.) Ox Heart. Coxe.
White Bigarreau. Thomp. Harrison Heart?
Large White Bigarreau. Turkey Bigarreau.

Bigarreau blanc ?

The White Bigarreau, which is more common in the neigh-
bourhood of New-York and Philadelphia, than any other part
of the country. It is inferior to the Bigarreau or Graffion in
hardiness, and in the circumstance that it is a very poor bearer
while the tree is young, though it bears fine crops when it has
arrived at from twelve to fifteen years’ growth. The fruit
strongly resembles that of the Bigarreau, but it is not so obtuse
heart-shaped, and is more irregular in its outline. But the trees
may be readily distinguished even when very small, as the
Bigarreau has broad flat foliage, while the White Bigarreau has
narrow waved leaves, Growth upright.

Fruit of the largest size, heart-shaped, with a 1ather irregular
outline, and a pretty distinct suture line on one side. Skin yel-
lowish white at first, but becoming quite overspread with mar-
bling of red. Flesh firm, but scarcely so much so as that of
the Bigarreau, and when fully ripe, half tender, and more lus-
cious than the latter cherry. It is very liable to crack after
rain. Middle and last of June.

Biegarreau Gros Ceuret. Thomp. Poiteau.

Large Heart-shaped Bigarreau. Bigarreau Gros Monstreux.
Gros Ceeuret. Bon Jard.

This, the true Large Heart-shaped Bigarreau, is a French
variety only rarely seen in the fruit gardens of this country.

Fruit large, roundish heart-shaped, with a suture line fre-
quently raised, instead of being depressed. Skin at first yel-
lowish red, marked with deeper red streaks, but becoming, when
fally ripe, a dark shining red, almost black. Stalk inserted in
a shallow hollow. Stone oval and rather large. Flesh firm,
purplish, a little bitter at first, but of a sweet flavour when fully
matured. Ripe first week in July.

Bowyer’s Earty Heart.

Medium size, obtuse heart-shaped. Skin amber, mottled, and
shaded with red. Flesh tender, juicy, with a pleasant, vinous
flavour. Distinct from Early White Heart. Ripens immediately
after,

258 THR CHERRY.

Biearreau Tarpir pe Hupesnem. Thomp. Sickler.

Bigarreau marbré de Hildesheim. | Dict. d’ Agri.
Bigarreau Blane Tardif de Hildesheim.
Hildesheimer ganz Spite Knorpel Kirsche.
Hildesheimer Spite Herz Kirsche.

Spiite Hildesheimer Marmor Kirsche.
Hildesheim Bigarreau. Prince.

The Hildesheim Bigarreau is a German variety, which ripens
here in August, and according to Thompson, is the latest sweet
cherry known; a quality that renders it peculiarly valuable.

Fruit of medium size, heart-shaped. Skin yellow, mottled
and marbled with red. Flesh pale yellow, firm, with a sweet
and agreeable flavour. The tree is hardy, and will doubtless
prove a valuable variety in this country.

Brant. Elliot.

Fruit large, rounded, angular, heart-shape, sides slightly com-
pressed, colour reddish black. Flesh dark purplish red, half
tender, juicy, sweet and rich. Season early or middle of June.

Origin, Cleveland, Ohio. Tree vigorous, with large foliage
and spreading, of rather round, regular form.

BRANDYWINE.

New. Originated with John R. Brinckle, near Wilmington
Delaware. A very free, vigorous grower.

Fruit above medium size, broad heart-shaped. Skin brilliant
crimson, beautifully mottled. Fruit, tender, very juicy, saccha-
rine, and with just enough sub-acid flavour to impart sprightli-
ness. “ Very good.” Maturity last of June. (Ad. Int. Rept.)

Burr’s SEEDLING.

Fruit large, heart-shaped, whitish yellow shaded with hght
red, and sometimes mottled. Flesh nearly tender, with a sweet,
rich, excellent favour. Ripe the last of June. Origin, Per-
rinton, Monroe county, N. Y.

Burrner’s Brack Heart.

From Germany. Fruit large, heart-shaped, almost black.
Flesh purplish, firm, juicy, not very rich. Promises well. Ripe
middle of July. A vigorous grower.

CARMINE STRIPE.

Raised by Prof. Kirtland. Tree vigorous, healthy, spreading.
Very productive. Fruit above medium, heart-shaped ; suture
half round, followed by a line of carmine. Colour amber yel-
low, shaded and mottled with bright, lively carmine, Flesh
tender, juicy, sweet, sprightly and agreeable, Pit small. Stalk
varies. Season, last of June. (Elliott.)

THE CHERRY. 259

CAROLINE.

Fruit above medium, round, oblong, one side compressed
slightly. Colour pale amber, mottled with clear light red, and
when fully exposed to the sun becomes rich red. Flesh very
tender, juicy, swect and delicate. Season last of June. Origin,
Cleveland, Ohio. (Elliott.)

CHAMPAGNE.

Raised by Charles Downing, Newburgh, N. Y. Tree of
moderate growth and forms a round head.

Fruit of medium size, roundish heart-shaped. Colour lively
brick red, inclining to pink, a little paler on the shaded side.
Stalk of moderate length and size, inserted in a rather flat, -
shallow depression. Flesh amber coloured, of a lively rich
flavour, a mingling of sugar and acid, something between Down-
er’s late and a Duke cherry, a good bearer, and ripens uniformly
and hangs some time on the tree. Season last of June.

CLEVELAND. Elliott.
Cleveland Bigarreau.

Raised by Professor Kirtland, a thrifty strong grower, pro-
ductive, and a fine fruit.

Fruit large, round heart shape. Suture pretty broad, nearly
half round. Colour bright clear red on yellowish ground.
Flesh fine, juicy, rich, sweet, and fine flavour, ripe a few days
before Black Tartarian.

ConESTOGA.

Origin, Conestoga, Lancaster County, Pa.

Fruit large, obtuse heart-shaped, dark purple. Stem long,
slender, inserted in an open cavity. Flesh purplish, firm ; flavour
sugary and very pleasant. (Ad. Int. Rept.)

Davenport.
Davenport’s Early. New Mayduke.

Origin, Dorchester, Mass. Tree of moderate growth, distinct
from Black Heart, an early and good bearer.

Fruit above medium size, roundish heart-shaped. Stem an
inch and a half long, rather stout in a medium cavity. Colour
dark purplish black. Flesh tender, juicy and pleasant; ripe
about the time of Mayduke or just before.

260 THE CHERRY.

Downine’s Rep CHEEK.

A very handsome and excel- =
lent seedling cherry, raised by
Charles Downing, Newburgh,
WY:

Fruit rather large, regularly
obtuse heart-shaped, with a
pretty distinct suture. Skin
thin, (slightly pellucid when ful-
ly ripe,) white, with a rich dark
crimson cheek (somewhat mot-
tled,) covering more than half
the fruit: Stalk an inch and a
half long, set in an even hollow
of moderate depth. Flesh yel-
lowish, half tender, and of a
very delicately sweet and lus-
cious flavour. Leaves coarsely
serrated, with dark footstalks.

Ripens about the 14th of June. Downing’s Red Cheek.
Doctor. Elliott.
The Doctor.

Tree a free grower, somewhat spreading, very productive;
apt to be small unless well cultivated.

Fruit of medium size, roundish heart-shaped. Stalk of
medium length, in a round, regular cavity. =
Colour light yellow, mostly shaded with
bright red. Flesh tender, juicy and plea-
sant. Ripens early in June.

Downton. Thomp. Lind.

A very beautiful and excellent large
variety raised by T. A. Knight, Esq., of
Downton Castle, from the seed, it is be-
lieved, of the Elton. Moderately pro-
ductive.

Fruit large, very blunt heart-shaped,
nearly roundish. Stalk one and a half
to two inches long, slender, set in a pretty
deep, broad hollow. Skin pale cream
colour, semi-transparent, delicately stained
on one side with red, and marbled with
red dots. Flesh yellowish, without any
red, tender, adhering slightly to the
stone, with a delicious, rich flavour. Last
of June. Downton.

THE CHERRY. 261

: Earuty Prouiric. Elliott.

Raised by Dr. Kirtland. An excellent early, very prolific
variety, of moderate growth. Fruit medium size, round, obtuse
heart-shape. Light yellow ground, shaded and mottled with
bright red. Stalk long. Flesh half tender, juicy, rich, sweet,
and very good. Ripe about a week before Mayduke.

Earty Wuire Heart.

Arden’s Early White Heart.

White Heart. Coxe. Prince's Pom. Man.
White Heart,

Dredge’s Early White Heart,
White Transparent,

Amber Heart.

Swedish. Herefordshire White.

An old variety, although a good early fruit. It is not equal
to Belle de Orleans, Early Prolific, and others of same season.

Fruit below medium size, rather oblong heart-shaped—often
a little one-sided. Suture quite distinct. Stalk an inch and
three-fourths long, rather slender, inserted in a wide shallow
cavity. Skin dull whitish yellow, tinged and speckled with pale
red in the sun. Flesh half tender, unless fully ripe, when it is
melting, with a sweet and pleasant flavour. Tree grows rather
erect, with a distaff-like head when young. First of June.
Manning’s Early White similar to above.

Thomp. ?

ELIZABETH.

Fruit medium to large, heart-shaped. Skin rich dark red
when fully ripe. Flesh half-tender, juicy, pleasantly sweet.
Ripe middle to last of June. Tree vigorous, upright, very pro
lific. Origin, Caleb Atwater, Ohio. (Elliott.)

Favourite. Elliott.
Elliott’s Favourite.

Tree vigorous and productive. Fruit small to medium. Stalk
long, rather slender, in a slight depression. Colour pale yellow,
with a light red cheek, somewhat marbled. Flesh tender, juicy,
sweet, and of a delicate flavour. Ripe last of June.

Fiorence. Thomp. Lind.
Knevett’s Late Bigarreau.
A most excellent cherry, originally brought from Florence, in
Italy, which considerably resembles the Bigarreau, but ripens a

little later, and has the additional good quality of hanging a
long time on the tree.

262. THE CHERRY.

Fruit large, heart-shaped and regularly formed. Skin amber
yellow, delicately marbled with red, with a bright red cheek, and
when fully exposed, the whole fruit becomes of a fine lively red.
Stalk over two inches long, slender, set in a deep hollow. Flesh
yellowish, firm, very juicy, and sweet. In perfection from the
last of June till the 10th or 15th of July.

Great BigARREAU OF MEZzEL.

Great Bigarreau of Mezel. Montrous de Mozel.
Bigarreau Gabalis.

A new foreign variety of the largest size. Productive, and of
strong, rather crooked growth.

Fruit very large, obtuse heart-shaped, surface uneven, dark
red, or quite black at maturity. Stem long and slender, flesh
firm and juicy, but not high flavoured. Ripe last of June and
beginning of July.

Hoap ey.

Raised by Prof. Kirtland. Tree of healthy, vigorous habit ;
forming a round, spreading head. Fruit above medium, regular
round heart-shape, light clear carmine red, mottled and striped
on pale yellow. Flesh tender, juicy, rich, sweet, and delicions.
Season, 20th to last of June. (Elliott.)

Hovry. Hov. Mag.

Not having fruited this cherry, we give Mr. Hovey’s descrip-
tion, Tree vigorous, upright, forming a somewhat pyramidal
head. Raised by Hovey & Co., Boston, Mass.

Fruit large, obtuse heart-shaped, with a shallow suture on
one side. Skin clear, rich amber in the shade, beautifully mot-
tled with brilliant red in the sun, often nearly covering the fruit.
Stem short, about an inch long, rather stout, nearly straight, and
inserted,jn a deep round cavity. Flesh pale amber, rather firm,
but brisk, rich, and delicious. Ripe from the middle of July to
beginning of August.

Hype’s Lare Brack.

Raised by T. & G. Hyde, Newton, Mass. Strong grower and
good bearer.

Fruit medium, obtuse heart-shaped, purplish black, flesh half
firm, juicy. Nearly as good as Black Eagle. Ripe first week
in July. °

Jocosor.

Fruit large, very regular, uniform heart-shape, slightly obtuse,
and with a deep indenture at apex. Surface uneven, colour rich,

THE CHERRY. 263

glossy, dark liver colour, almost black. Flesh tender, juicy,
with a rich, sweet flavour. Season, near the last of June. Raised
by Prof. Kirtland. (Elliott.)

Keroxug.

Fruit large, heart-shaped, dark purplish black, flesh half ten-
der, rather coarse, and deficient in flavour. Its chief merit, a
market variety. (Ripe early in July.) Strong, vigorous grower,
forming a large tree. (Elliott.)

KEnnIcorr.

Raised by Prof. Kirtland. Tree vigorous, hardy, spreading,
very productive. Fruit large, oval heart-shape, compressed ;
suture shallow, half round, colour amber yellow, mottled and
much overspread with rich , bright, clear, glossy red. Flesh firm,
juicy, rich, and sweet. Season, 8thtol10thJuly. Sizeand beauty,
and late ripening, will make it valuable where known. (Elliott.)

Kirriann’s MAmmora,

Fruit of the largest size, obtuse heart-shaped. Colour, bright
clear yellow, partially overspread and marbled with rich red.
Flesh almost tender, juicy, sweet, with a very fine high flavour.
Season, last of June. Tree vigorous, moderately productive.
(Elliott.)

Kirriann’s Mary. Elliott.

Raised by Prof. Kirtland. ‘Tree, a strong, upright grower
said to be one of the best of his seedlings, 4¢
and desirable either for the dessert or mar- #&
ket purposes. Not having fruited suffi- T}
ciently with us, we give Mr. Elliott’s de-
scription.

Fruit large, roundish, heart shape, very
regular. Colour light, and dark rich red,
deeply marbled and mottled on a yellow
ground; grown fully in the sun, is mostly
a rich, dark glossy red. Flesh light yellow,
quite firm, rich, juicy, sweet, and very high
flavoured. Season, last of June, and first
of July.

Knieut’s Earty Brack. Thomp. Lind.
P. Mag.

A most admirable early cherry, resem-
bling the Black Tartarian, though much
more obtuse in form, but ripening nearly a Knight's Early Black,
week earlier

264 THE CHERRY.

Fruit large, a little irregular in outline, obtuse heart-shaped.
Stalk of moderate length, rather stout, and inserted in a deep,
open cavity. Skin dark purple, becoming black. Flesh purple,
tender, juicy, with a rich and sweet juice of high flavour. ‘Tree
spreading. Moderately productive.

Late Biearreav. Elliott.

Fruit large, obtuse heart-shaped. Skin deep yellow, shaded
on the sunny side with bright red. Stalk long, inserted in a
broad open cavity. Flesh almost firm, juicy, sweet, pleasant
flavour. Ripe last of June and first of July. Tree thrifty, mo-
derate growth, rather spreading. Productive.

LEATHER Srocxkina.

Raised by Professor Kirtland. Fruit medium, heart-shaped,
reddish black. Flesh firm, sweet. Middle to last of July.
(Elliott.)

LoGan.

Fruit medium or above, obtuse, sometimes regular heart-
shaped, with a hollow indenture at apex. Colour purplish
black when ripe. Flesh nearly firm, juicy, sweet, and rich
flavour. Season, middle to last of June. Originated with Prof.
Kirtland. (Elliott.)

Mapison Biearreav. Manning.

Fruit of medium size, fair quality, roundish. Skin yellow,
shaded with red. Flesh half tender, juicy, with a pleasant fla-
vour. Ripe middle or last of June. Tree healthy ; moderately
productive.

Mannine’s Late Brack.

Raised by Mr. Manning, of Salem, Mass. Fruit large, round-
ish, deep purple or nearly black. Flesh purplish, half tender,
very juicy, sweet and excellent. Ripe the last of June. Tree
vigorous.

Mannina’s Mortiep.
Mottled Bigarreau. Man.

Raised by Mr. Manning. It is a most abundant bearer.

Fruit rather large, roundish heart-shaped, flattened on one
side, with distinct suture lines. Skin amber colour, finely mot-
tled and overspread with red, with a semi-transparent, glossy
appearance. Stalk slender, inserted in a shallow hollow. Flesh
when fully ripe, yellow, tender, with a sweet and delicious juice.
Ripens the last of June.

2)

THE CHERRY. 265

Onto Beavry. Elliott.

Tree a vigorous grower, with a rather spreading head, and
has proved so far a productive, valuable kind. Fruit large, ob-
tuse heart-shaped. Light ground, mostly covered with red.
Flesh tender, brisk, juicy. Ripe about the middle of June.

Oscrota. Elliott.

Originated with Prof. Kirtland. Moderate bearer and medium
growth. Fruit above medium, heart-shaped. Colour fine dark
red, approaching to black. Flesh juicy, tender, sweet and ex-
cellent. Ripe last of June.

Pierce’s Lars.

Originated with Amos Pierce, and introduced to notice by
James Hyde and Son, Newton Centre, Mass., who say it is a
fine late fruit. We give the description from the WV. #. Farmer.
Fruit medium, obtuse heart-shaped, dark red and mottled, light
amber in the shade. Stalk rather short and slim. Flesh soft,
tender, very juicy, sweet, rich and delicious; stone small. Ripe
the last of July.

Growth free, rather upright, with a round head.

Pontiac.

Fruit large, obtuse heart-shaped, sides compressed, colour
dark purplish red, approaching to black when fully ripe. Flesh
half tender, juicy, sweet and agreeable. Season last of June.
Originated with Prof. Kirtland. (Elliott.)

PowHAtTAN.

Fruit medium size, uniform, roundish, flattened or compressed
on sides; surface irregular. Colour liver-like, highly polished.
Suture half round. Flesh rich, purplish red, marbled, half ten-
der, juicy, sweet, pleasant but not high flavour. Season late,
8th to 15th of July.

For profitable market purposes, this is one of the very best,
the fruit ripening late, and all being uniform and regular in size.
Originated with Prof. Kirtland., (Elliott.)

PRESIDENT.
Fruit large, dark red, slightly mottled. Flesh half tender,
juicy, sweet. Middle to last of June. Tree vigorous, spreading.

Provuproor.

Raised by D. Proudfoot, Cleveland, Ohio. Tree vigorous.
12

266 THE CHERRY.

Fruit large, heart-shaped, dark purplish red. Flesh firm, juicy,
sweet. Ripe 15th to last of July. (Elliott.)

Rep Jacket. Elliott.

One of Prof. Kirtland’s seedlings. A free growing, rather
spreading, late, and productive variety.

Fruit large, regular, obtuse heart-shaped. Colour amber,
mostly covered with light red. Flesh half tender, juicy, good
but not rich flavour. Stalk long, slender, in a moderate basin.
Ripe about the time of Downer’s Red.

Ricuarpson. Cole.

Raised by J. R. Richardson, Boston. Fruit large, heart-
shaped, dark red inclining to black. Flesh deep red, half
tender, juicy, sweet. Last of June.

Roserts’ Rep Heart.

Originated in the garden of David Roberts, Esq., of Salem,
Mass. ‘Tree hardy, free grower. Bears abundantly, and hangs
well without rotting.

Fruit of medium size, roundish heart-shape. Skin of a pale,
amber ground, but nearly overspread with pale red, mottled
with deeper red. Suture quite distinct. Flesh juicy, sweet and
well flavoured. Stalk long, slender, set in a moderate depres-
sion. Ripe last of June.

SparHawk’s. Honey. Man. Ken.
Sparrowhawk’s Honey. Thomp.

Raised by Edward Sparhawk, of Brighton, near Boston. A
profuse bearer. Vigorous grower.

Fruit of medium size, roundish heart-shaped—very regular in
form. Stalk of moderate length, rather slender, set in a round,
even depression. Skin thin, of a beautiful glossy pale amber-
red, becoming a lively red when fully ripe. Flesh juicy, with a
very sweet flavour. Ripe the last of June.

Sweet Monrmorency. Man.
Allen’s Sweet Montmorency.

Raised by J. F. Allen, Salem, Massachusetts. . Tree hardy,
vigorous growth. Habit of heart cherries. Less subject to rot
than most sorts. Good bearer.

Fruit of medium size, round, flattened. Skin pale amber in
the shade, light red, slightly mottled, in the sun. Stalk an inch
and three fourths long, rather slender, inserted in a small, shal-

i

THE CHERRY. 267

low, even hollow. Flesh yellowish, fender, sweet and excellent.
Ripens here middle July.

. TECUMSEH.

Fruit medium to large, obtuse heart-shaped. Skin reddish
purple. Flesh dark red, half tender, with a brisk, vinous flavour.
Ripe towards the end of July. Tree moderately vigorous.
(Elliott.)

Trapescani’s Brack Heart. Thomp.

Elkhorn, :
Elkhorn of Maryland. t FeGKE,
Large Black Bigarreau. Man.
Tradescant’s,

Bigarreau Gros Noir,

Guigne Noir Tardive,

Gross Schwarze Knoorpel,
Kirsche Mit Saftigen Fleisch.

It is an European variety, but a tree growing about forty
years since in the garden of an inn in Maryland, attracted the
notice of the late Wm. Prince, who propagated it under the
‘ name of Elkhorn, by which it was there known. The bark
is of a peculiarly gray colour, and the growth quite vigorous.

Fruit large, heart-shaped, with a very irregular or uneven sur-
face. Skin deep black, glossy, (before fully ripe, deep purple,
mottled with black). Stalk rather short, set in a pretty deep
hollow. Flesh very solid and firm, dark purple, moderately
juicy. Ripe first and second week in July.

ac. to
Thomp.

TRANSPARENT Guiene. Forsyth. Prince. Pom. Man.

Transparent Gean. Forsyth.
Transparent.

It isa valuable and pretty variety for the dessert, hanging late
on the tree, and is admired by all amateurs.

Fruit small, regular, oval heart-shaped. Skin glossy, thin, and
nearly transparent, showing the network texture of the flesh
beneath, yellowish-white, delicately blotched with fine red; dis-
tinct suture line on both sides. Stalk long and slender. Flesh
tender and melting, and when fully ripe very sweet, mingled
with a very slight portion of the piquant bitter of the Mazzard
class of cherries. First of July.

TriumeH oF CUMBERLAND.

Monstrous May. Brenneman’s Early.
Street’s May. Cumberland’s Seedling.

Introduced to notice by David Miller J unior,, of Carlisle,

268 THE CHERRY.

Pennsylvania, and said to be a seedling of Cumberland County,
Pa.

A strong, vigorous grower, and good bearer, not sufficiently
tested. We copy from the report of the Penn. Hort. Society.

Fruit large, obtuse heart-shaped. Sometimes roundish, com-
pressed, deep crimson, almost purple when fully ripe. Stem
rather long, slender, in a broad open cavity, apex slightly de-
pressed. Flesh rather solid, red, slightly adherent to the stone,
quality “best.” Period of maturity, about the middle of June.

Cumberland seedling from Ohio may prove same as above, but
think it distinct.

TOWNSEND.

Tree a strong, vigorous grower, productive, and promises well.
Raised by W. P. Townsend, Lockport, N. Y.

Fruit large, obtuse heart-shaped, high shouldered, compressed,
suture distinct, apex depressed. Stem long, somewhat slender, set
in a broad, rather deep depression. Colour light amber, mot-
tled, and shaded with carmine. Flesh almost tender, juicy, rich,
sprightly, refreshing flavour, pit small. Ripe last of June.

WENDELL’s Mortiep BiGarREAUv.

Fruit large, obtuse heart-shaped, dark red, nearly black at
maturity, mottled. Flesh dark red, firm and high flavoured.
Ripe about the time of Downer’s Late.

Originated with Dr. H. Wendell, Albany, New York. Tree
upright, thrifty growth.

Werper’s Harty Brack Heart.

Werdsche Friihe Schwarze. Herz Kersche.

A promising, early variety. Tree vigorous, spreading, mo-
derately productive. ;

Fruit large, roundish, heart-shaped, skin black, flesh purplish,
tender, sweet and excellent. Ripens early in June, or just before
Mayduke.

CLASS I.
SECTION III.

Contains those superseded by better sorts, a few of which are
esteemed by some growers.
Apam’s Crown.

Fruit full, medium in size, round heart-shape. Flesh pale
red and white, tender and pleasant. Ripe last of June.

TE CHERRY. 269

Bette AGATHE.

This new cherry figured and described not long since as a fine,
farge, late variety, Mr. Rivers says has proved a small, hard,
late fruit.

Bicgarreav, Larce Rep.
Gros Bigarreau Rouge. Poiteau.
Bigarreau a Gros Fruit Rouge. Bon. Jard.
Bigarreau a Gros Fruit Rouge. Thomp. ?
Belle de Rocmont {of some).

Fruit large, oblong heart-shape. Skin dark red in the sun.
Flesh firm. Early in July.

BigarrReavu, Curna. Prince’s Pom. Man.
Chinese Heart. Zhomp. ?

Fruit of medium size, roundish heart-shaped, light amber,
mottled and shaded with bright red. Flesh firm, with a sweet,
peculiar flavour. Ripe last of June. ;

BigarReEAU Buack.
Bigarreau Noir.

Fruit middle sized, heart-shaped. Skin red, but becoming
black. Flesh firm and rather dry. First of July. ;

~ Burryer’s Yettow. Thomp.

Biittner’s Wachs-Knorpel Kirsche.
Biittner’s Gelbe-Knorpel Kirsche.

Raised by Biittner, of Halle, in Germany, and one of the few
cherries entirely yellow. Fruit of medium size, roundish. Skin
pale yellow. Flesh firm, yellowish, sweet, and not of much
value. Ripe first week in July.

Corone. Thomp. Fors.

Couronne. Lind. Herefordshire Black.
Coroun. Lang. Black Orleans.
Large Wild Black.
Fruit below middle size, roundish heart-shaped. Skin dingy
black when fully ripe. Flesh when ripe, tender, and of little
value. Middle of July.

Gascorene’s Heart. Thomp.

Bleeding Heart. Lind.
Red Heart, (of some,)
Herefordshire Heart,
Guigne Rouge Hative.

An old English variety. Fruit of medium size, long heart-

-270 THE CHERRY.

shaped, small drop or tear, at the end. Skin dark red. Flesh —

reddish, half tender, with only a tolerable flavour. Ripe the
last of June. A bad bearer.

GirFrorD’s SEEDLING.

Small, roundish heart-shaped. Light red, very sweet. Pro-
ductive, last of June.

GRIDLEY.
Apple Cherry. Maccarty.

Fruit medium, roundish, black. Flesh firm, not very juicy
nor rich. Ripens last of June. Productive. Origin, Massa-
chusetts.

Honrey. Thomp.
Large Honey. Late Honey.
Yellow Honey. Merisier a fruit blane. N. Duh.

A small, late, very sweet fruit, formerly much esteemed.
Fruit small, roundish, yellow and red. Flesh tender, very sweet.
Middle of July.

Hypr’s Rep Heart.

Medium, heart-shaped. Skin pale, but becoming a Jight red
at maturity. Flesh tender, sprightly. Ripe last of June. Origin
Newton, Massachusetts. ‘Tree vigorous, productive.

JAUNE DE PRUuSSE.

Foreign; small, obtuse heart-shaped. Stalk long and slen-
der, yellowish-white, tender, brisk, vinous, a little bitter before
fully ripe, which is soon after Downer’s Late.

Lavy SourHampton’s YELLow. Thomp.

Lady Southampton’s Duke, |

Golden Drop, | ac. to
Tho

Yellow or Golden, mp.

Spanish Yellow.

Fruit of medium size, heart-shaped. Skin yellow. Flesh
firm, not very juicy. Ripens about the middle of July.

Lunpiz GEAN.

Fruit medium, roundish, purplish black. Flesh tender, juicy.
July.
Mawnino’s Earty Brack Heart.

Fruit medium, similar to the Black Heart, rather earlier and
smaller in size. Ripe about the middle of June.

THE CHERRY. Pye |

MERVILLE DE SEPTEMBRE.
Tardive de Mons.
A French variety, ripening in August, vigorous grower.
Fruit small, firm, rather dry, sweet, but of little value.

Ox Hearr. Thomp.

Lion’s Heart. Very Large Heart.
Bullock’s Heart. Ochsen Herz Kirsche.

Fruit large, obtuse heart-shaped. Skin dark red. Flesh red,
half tender, with a pleasant juice, of second quality in point of
flavour. Ripens last of June.

ReEminerTon.
Remington White Heart. Prince.
Remington Heart.
Fruit small, heart-shaped. Skin yellow, rarely with a faint
tinge of red on one side. Flesh yellowish, dry, and somewhat
bitter. Middle and last of August..

Rivers’s Earty Heart.

Raised by Mr. Rivers, England.
Medium size, heart-shaped. Ripening just after Belle de Or-
leans, very much inferiour.

Rivers’s Earty AMBER,

Raised by Mr. Rivers, England.
Medium size, heart-shaped, prolific, a sub-variety of old Early
White Heart, but not as early.

Tosacco Leavep. Thom. Lind.

Four to the Pound.

Cerisier de 4 4 Livre.
Bigarreautier 4 Feuilles de Tabac.
Bigarreautier 4 Grandes Feuilles.
Guignier 4 Feuilles de Tabac.
Vier auf ein Pfund.

Leaves very large. Fruit small. Hard, of no value.

Wuire Tarrarran. Thomp.

Fraser’s White Tartarian, be Bi
Fraser’s White Transparent, Thom:
Ambér a petit fruit. P-

Fruit of medium size, obtuse heart-shaped. Skin pale yel-
low. Stalk slender. Flesh whitish yellow, half tender and
very sweet.

p THE CHERRY.

CLASS II.
SECTION I.

Contains those of best quality and generally approved.

Arco Duxs. Thomp. Lind. Fors.
Griotte de Portugal. 0. Duh. Nois. Late Arch Duke.
Portugal Duke. Late Duke, (of some.)

Tree rather more vigorous than the Mayduke, with longer
diverging branches, which become slightly pendulous in bearing
specimens.

Fruit large, obtuse heart-shaped. Suture distinct on one side.
Skin at first bright red, but becoming very dark when mature.
Stalk an inch and a half long, slender, inserted in a rather deep
open cavity. Flesh Light red, melting, juicy, rich sub-acid fla-
vour. Ripe the first and second week in July.

Beitze Maenirique. Man.
Belle et Magnifique. Ken. . Belle de Chatenay.
Magnifique de Sceaux. Belle de Sceaux.

Tree hardy, moderately vigorous, productive, a beautiful and
excellent late variety. Useful for culinary purposes, and good
table fruit when pretty ripe.

Fruit large, roundish, inclining to heart-shape. Stalk long,
slender, in an open medium cavity. Skin a fine bright red.
Flesh juicy, tender, with a sprightly sub-acid flavour, one of the
best of its class. Ripe middle of July till the middle of August.

Late Duxe. Thomp. Lind. P. Mag.
Anglaise Tardive.

A very large and fine Duke cherry,
ripening a month later than the Mayduke,
and therefore a very valuable sort for the
dessert or for cooking. The tree is of
vigorous growth for its class.

Fruit large, flattened or obtuse heart-
shaped, much more depressed in its figure
than the Mayduke. Colour, when fully
ripe, rich dark red; (but at first white,
mottled with bright red.) Stalk rather
slender, inserted ina shallow hollow. Flesh
yellowish, tender, juicy, with a sprightly
sub-acid flavour, not quite so sweet and
rich as the Mayduke. Ripens gradually,
and hangs on the tree from the middle of
July till the 10th of August.

THE CHERRY. 213

Maypuxse. Mill. Thomp. Lind.

Royale Hative, > Early Duke,

Cherry Duke, (0/ some,) Large Mayduke,

Cerise Guigne, Morris Duke, of various
Coularde, of various Morris’s Karly Duke, English
De Hollande, French Benham’s Fine Har. D’ke, } gardens
D’Espagne, gardens. Thompson’s Duke, ac. to
Griotte Grosse Noire, Portugal Duke, Thomp.
GriotteD’ Espagne(ofsome,) Buchanan’s Early Duke,

Griotte Précoce, (af some,) Millett’s Late Heart Duke. J

Holman’s Duke.

This invaluable early cherry is one of the most popular sorts
in’ all countries, thriving almost equally well in cold or warm
climates. This, the Black Heart, and the Bigarreau, are the
most extensively diffused of all the finer varieties in the United
States. And among all the new varieties none has been found
to supplant the Mayduke. Before it is fit
for table use, it is admirably adapted for
cooking; and when fully ripe, it is, perhaps,
the richest of the sub-acid cherries. In the
gardens here, we have noticed a peculiar
habit of this tree of producing very fre-
quently some branches which ripen much
later than the others, thus protracting for
a long time the period in which its fruit is
in use. The Mayduke is remarkable for
its upright, or, as it is called, fastegiate
head, especially while the tree is young, in
distinction to other sorts, which produce
many lateral branches.

Fruit roundish or obtuse heart-shaped,
growing in clusters. Skin at first of a lively
red, but when fully ripe of a rich dark red.

Flesh reddish, tender and melting, very May duke.
juicy, and at maturity, rich and excellent in flavour. This fruit
is most frequently picked while it is yet red, and partially acid,
and before it attains its proper colour or flavour. It begins to
colour, about New York, in favourable seasons, the last of May,
and ripens during the first half of June.

Mayduke is said to be a corruption of Médoc, the province in
' France, where this variety (the type of all the class now called
Dukes) is believed to have originated.

Reine Hortense.
Monstrous de Bevay. Belle de Bevay.
Lemercier. Seize a la Livre.
French origin, of Duke habit. Tree a healthy and handsome
grower, productive, and a very desirable variety.
ii

274 THE CHERRY.

Fruit very large, roundish elongated. Skin a bright lively red,
somewhat marbled and mottled. Suture distinctly marked by
a line without any depression. Flesh tender, juicy, very slightly
sub-acid and delicious. Ripe from the middle to the last of July.

Vaiu’s Aueust Duke.

A very excellent late cherry, of the Duke class. Originated
with Henry Vail, Esq., Troy, N. Y., and bids fair to rival many
of its season. Tree very productive, and of vigorous growth.
Fruit large, obtuse heart-shaped, regular in form. Stalk medium
length, inserted in a rather deep but narrow cavity. Skin rich
bright red on the shaded side, and of a lively cornelian red jin
the sun. Flesh tender, sub-acid, much like the Mayduke ‘in
flavour. Ripe the last week in July, and the first week or two
in August.

CLASS II.

SECTION II.

Comprises those of “very good” quality, some of which may
prove “ best.”

Carnation. Thomp. Lind.

Wax Cherry.
Cerise ‘Nouvelle d’Anglet
erise Nouvelle ngileterre
Cerise de Portugal, . "| Of Bench
Grosse Cerise Rouge Pale, ree
Griottier Rouge Pale, J Thomp
Griotte de Villennes. ;
A very handsome, light red, large cherry,
highly esteemed here for brandying and
preserving.
Fruit large, round. Skin at first yellow-
ish white, mottled with red, but becoming
a lively red slightly marbled. Stalk about
an inch and a half long, stout. Flesh ten-
der, a little more firm than most of this a
division, but juicy, and when fully ripe, of
a sprightly and good sub-acid flavour. The
foliage is pretty large, and the wood strong,
but the tree has a spreading, rather low
habit. It is a moderate but regular bearer, (
and the fruit hangs a long while on the
branches, without decaying. Ripe the
middle and last of July.
Prince’s Duke is a very large variety of Carnation.
this cherry, raised from a seed of it, by Mr. Prince, of Long
Island. Its shy habit of bearing renders it of little value.

~~

equ

THE CHERRY. 275

CurISTIANA and Mary.

Two varieties raised by B. B. Kirtland, Greenbush, N. Y., and
noted in the Horticulturist as resembling, in tree and fruit, the
Mayduke, and are probably sub-varieties.

Cor’s Lare CARNATION.

A promising late variety. Fruit above medium size, roundish;
suture shallow, with a line. Colour amber, mostly shaded and
mottled with bright red. Flesh juicy and sprightly sub-acid.
Ripe from the middle till the last of July.

Ducuess DE PALLUAU.

A new foreign sort, medium size, roundish heart-shaped,
compressed, very dark purple. Stem long and slender, in a
large open cavity. Flesh dark red, tender, juicy, mild acid.
Ripe the middle of June. Vigorous growth for its class.

Fiemisu. Thomp.
Montmorency (of Lindley.)
Kentish (of some.)
Cerise 4 Courte Queue. Poit.
Montmorency a Gros Fruit,
Gros Gobet, O. Duh.
Gobet a Courte Queue.
A Courte Queue de Provence.
English Weichsel ?
Weichsel mit gauzkurzen stiel, l of the
Double Volgers. Duich.

This is a very odd looking
fruit, being much flattened, and
having a very short stalk.

Fruit rather large, very much
flattened both at the top and
base, and generally growing in \
pairs. Stalk stout, short. Skin f rs sh ork.
shining, of a bright lively red. Re
Flesh yellowish white, juicy, and
sub-acid. Good for preserving;
but, unless very ripe, scarcely
rich enough for table use. Last rtereays

of July. sania

Jerrrey’s Duxe. Thomp.
Jeffrey’s Royal. Lind.
Jeffrey’s Royal Caroon.

Royale
Cherry Duke. ¢ 2 Du

Royale Ordinaire. Poiteau.
Fruit of medium size, round, or a little flattened at the apex

276 THE CHERRY.

and basin. Skin of a fine lively red. Stalk moderately long.
Flesh yellowish amber, scarcely red. Juice abundant, and of
a rich flavour. The trees are of a distinct habit of growth, be-
ing very compact, and growing quite slowly. The buds are
very closely set, and the fruit is borne in thick clusters. Mid-
dle and last of June.

Kentisu. Thomp.

Virginian May, ' of American
Early Richmond. gardens.
Kentish, or 5

Flemish, t Lina.
Common Red,
Sussex,

Pie Cherry,
Kentish Red.
Montmorency. O. Duh.
Montmorency 4 longue queue,
Commune,

Muscat de Prague.

of the English.

of the French.

The true Kentish cherry, an old European sort, better known
here as the Early Richmond, is one of the most valuable of the
acid cherries. It begins to colour about the 20th of May, and
may then be used for tarts, while it will hang upon the tree,
gradually growing larger, and losing its acidity, until the last
of June, or in dry seasons, even until July, when it becomes of
a rich, sprightly, and excellent acid flavour. The tree grows
about eighteen feet high, with a roundish spreading head, is
exceedingly productive, and is from its early maturity a very
profitable market fruit, being largely planted for this purpose in
New Jersey. This kind is remarkable for the tenacity with
which the stone adheres to the stalk. Advantage is taken of
this to draw out the stones. The fruit is then exposed to the
sun, and becomes one of the most excellent of all dried fruits.

Fruit when it first reddens rather small, but, when fully ripe,
of medium size, round, or a little flattened; borne in pairs.
Skin of a fine bright red, growing somewhat dark when fully
ripe. Stalk an inch and‘a quarter long, rather stout, set in a
pretty deep hollow. Flesh melting, juicy, and, at maturity, of
a sprightly rather rich acid flavour.

Larce More to.
Kirtland’s Large Morello.

Raised by Prof. Kirtland. Promises valuable, but as yet not
fully tested. Fruit above medium, roundish, dark red, juicy,
rich acid, good flavour; pit small. Season, early in July. (EI-
liott.)

THE CHERRY. 277

Moretio. ‘Thomp. Lind. Lang.

Milan. Lang. English Morello.

Cerise du Nord. Nois. Large Morello.

Griotte Ordinaire du Nord. Dutch Morello.
September Weichsel Grosse. Ronald’s Large Morello.

The Morello is a fine fruit. Its name is said to be derived from
the dark purple colour of its juice, which resembles that of the
Morus or Mulberry. It is highly valuable for all kinds of pre-
serves, and is an agreeable addition to a dessert.

Fruit of pretty large size, round, or slightly obtuse, heart-
shaped. Skin dark red, becoming nearly black when fully ripe.
Flesh dark purplish red, tender, juicy, and of a pleasant sub-acid
favour, when quite mature. Ripe 20th of July.

The Common Morello of this country, is a smaller variety of
the foregoing, and a little darker in colour. Little esteemed.

Priumstone More..o.

Tree of slow growth, makes a fine pyramid. A productive,
hardy, and valuable sort.

Fruit large, roundish, inclining to heart shape. Skin, deep —
red. Stalk an inch and a half long, rather slender and straight,
set in a hollow of moderate depth. Flesh reddish, tender, juicy,
and when well matured, of a sprightly and agreeable flavour.
Stone long and pointed. Ripe last of July, and first of August.

Roya Duxs. Thomp.
Royale Anglaise Tardive.
Growth upright, compact head, branches less slender than
Mayduke. Moderate bearer.
Fruit large, roundish, and distinctly oblate or flattened. Skin
darkred. Flesh reddish, tender, juicy and rich. A good bearer.
Ripens in the last of June.

SHANNON.

This is a Morello raised by Prof. Kirtland, and as it has not
fruited with us, we give Mr. Elliott’s description.

Fruit slightly above medium size, globular, flattened at junc-
tion with stem. Dark purplish red, when ripe. ~Flesh tender,
reddish purple, juicy, acid. Pit small. Stem long, slender, in-
serted in an open cavity. Season, middle of July. (Elliott.)

CLASS II.

SECTION II.

contains those superseded by better ones.

278 THE CHERRY.

BELLE DE ScEAUX.
Chatenay.

A Morello, from France. Fruit round; deep red. Flesh yel-
lowish, juicy, acid. Last of June.

Bette VEzZzovrRIs.

Medium to large, light red, somewhat transparent, sub-acid.
Quality good to very good. Ripe about the same time as
Downer’s Red.

Bourrner’s Octoser More.1o.
A new foreign sort. Small, late, acid, and of little or no
value.

Ciuster. Thomp.

Cerise 4 Bouquet. Poiteawu. Duh.
Cerisier a Trochet,

Chevreuse
Commune 4 Trochet, of Pied
Tres Fertile, g :

Griottier a Bouquet.
Bouquet Amarelle,

Trauben Amarelle

Busch Weichsel, v8 2s
Flandrische W eichsel, ;
Biischel Kirsche.

A very curious fruit, growing closely clustered around a com-
mon stalk, small size, borne in clusters of from two to six; round,
of a lively red. Ripens the last of June. The tree is small in
all its parts.

Der Spr.

Full medium size, quite acid. Ripe soon after Mayduke, and
forms a prolific bush.

Earty May. Thomp. Lind.

May Cherry. Lang. Précoce.

Small May. Petite Cerise Rouge Précoce.

Cerisier Nain 4 Fruit Rond. KGnigliche Amarelle.
Précoce. O. Duh. Friihe Kleine Runde.

Griottier Nain Précoce. Zwerg Weichsel.

Hative. Cerise Indulle.

An early Morello of rather dwarf habit. Ripening about the
first of June. Fruit small, round, slightly flattened. Lively red,
tender, juicy, acid. Not of much value.

THE CHERRY. 279

Guiene Nore Luisante.
Black Spanish.

Fruit medium size, round heart-shaped, glossy, blackish red.
Flesh reddish purple, tender, juicy, rich, acid. Ripe middle to
last of July.

ImprertAL More .to.

A productive and early bearing variety. Fruit medium size,
roundish, dark purplish red. Flesh tender, juicy, acid. Last of
July.

Late Kenrisu.
Common Red,
Pie Cherry,
Common Sour Cherry,
Kentish Red,
Kentish.

This cherry, a variety of the Kentish, is better known amine
us than any other acid cherry.

Itis emphatically the Pie Cherry of this country, being: more
generally grown than any other sort.

Fruit medium, round, flattened. Skin deep lively red, when
fully ripe. Flesh very tender, and abounding with a highly acid
juice. Ripens middle July.

of American
gardens.

Louis Putte. Elliott.

A Morello, from France. Fruit medium, roundish, dark red.
Flesh red, juicy, tender, acid. Middle of July.

Ramsey’s Late Moretvo.

Origin unknown. Tree moderately vigorous, with unusually
light coloured wood and leaves. Ripens gradually through Au-
gust and September. Not of much value except to the curious
amateur.

Fruit large, roundish heart-shaped. Colour, rich lively red.
Flesh juicy, with too much acid for the table.

ORNAMENTAL VARIETIES.

Laree Dovusie FLoweErina.

Double French Cherry.

Merisier 4 Fleurs Doubles. Thomp. Duh.
Prunus cerasus pleno.

Cerasus sylvestris, flore pleno. Arb. Brit.

The double blossomed cherry bears no fruit, but whoever ad-

280 THE CHERRY.

mires a beautiful flowering tree, cannot refuse a place in his
garden to this one, so highly ornamental. Its blossems, which
appear at the usual season, are produced in the most showy
profusion; they are about an inch and a half in diameter, and
resemble clusters of the most lovely, full double, white roses.
The tree has the habit and foliage of the Mazzard Cherries, and
soon forms a large and lofty head.

Dwarr Dovusie FLowerinea.

Double Flowering Kentish.
Small Double Flowering.
Cerisier 4 Fleurs Doubles. Thomp. N. Duh.

This is a double flowering variety of the sour or Kentish
cherry, and has the more dwarfish habit and smaller leaves
and branches of that tree—scarcely forming more than a large
shrub, on which account it is perhaps more suitable for small
gardens. ‘The flowers are much like those of the large double
flowering, but they are not so regular and beautiful in their
form.

Cutnese Dovusie FLowERING.

Yung To.
Cerasus serrulata. ;
Serrulated Leaved Cherry. t Arb. Brit.

This is a very rare variety, recently imported from China,
with the leaves cut on the edges in that manner known as ser-
rulate by botanists. Its flowers, which are borne in fascicles,
are white, slightly tinged with pink, and nearly as double as
those of the large double flowering. The tree considerably re-
sembles the sour cherry tree, and appears rather dwarfish in its
growth.

Weepine, or Axtsaints. Thomp.

Ever flowering Cherry, :
C. vulgaris, semperplorens, t arb. nace
Cerise de la Toussainte. NV. Duh. Nois.
Guignier 4 rameaux pendans,

Cerise Tardive, of the
Cerisier Pleurant, French.
Cerise de St. Martin. .

St. Martin’s Amarelle,

Martin’s Weichsel, of the
Monats Amarelle, Dutch.
Allerheiligen Kirsche.

This charming little tree, with slender, weeping branches,
clothed with small, almost myrtle-like foliage, is a very pleasing
ornament, when introduced on a lawn. Its fruit is a small, deep

THE CURRANT. 281

red Morello, which is acid, and in moist seasons, is produced
for a considerable period successively. When grafted, as it
generally is, about the height of one’s head, on a straight stem
of the common Mazzard, it forms a beautiful parasol-like top,
the ends of the branches weeping half way down to the ground.

Vircintan Wiip CHERRY.

Wild Cherry, of the United States.
Cerasus Virginiana. Arb. Brit. Dec.
Cerasier de Virginie. French.
Virginisch Kirsche. German.

Our native wild cherry is too well known to need minute de-
scription. It forms a large and lofty forest tree, with glossy,
dark green leaves, and bears currant-like bunches of small
fruit, which are palatable, sweet, and slightly bitter when fully
ripe, at midsummer. They are, however, most esteemed for
preparing cherry bounce, a favourite igueur in many parts of
the country, made by putting the fruit along with sugar in a
demijohn or cask of the best old rum.

The black wild cherry, (C. serotina, Torrey and Gray,) which
ripens the first of September, is the best kind. The other spe-
cies, (C.Virginiana,) which is commonly known as the Choke
Cherry, bears reddish coloured fruit, which is more astringent,
and ripens a month earlier.

Selection of choice Cherries to ripen in succession. Early
Purple Guigne, Belle de Orleans, Mayduke, Belle de Choisy,
Rockport, Bigarreau, Tartarian, Elton, Gov. Wood, Coe’s Trans-
parent, Great Bigarreau, Delicate, Downer’s Late, Reine Hor-
tense, Belle Magnifique, Kentish.

The hardiest cherries are the Kentish, (or Virginia May,) the
Dukes, and the Morellos. These succeed well at the farthest
limits, both north and south, in which the cherry can be raised ;
and when all other varieties fail, they may be depended on for
regular crops. Next to these, in this respect, are the Black
Heart, Downer’s Late, Early Purple Guigne, and Elton.

CHAPTER XIII.
THE CURRANT.

Ribes rubrum, Lin. Grossulacee, of botanists.
Grossillier commun, of the French; Die Johannisbeere, German; Albesseboom,
Dutch; Ribes rosso, Italian; and Grossella, Spanish.

TE name currant is said to be derived from the resemblance

282 : THE CURRANT.

in the fruit to the little Corinth grapes or raisins, which, under
the name of currants, are sold in a dried state in such quantities
by grocers; the latter word being only a corruption of Corinth,
and the fruit of this little grape being familiarly known as such
long before the common currants were cultivated. -

The currant is a native of Britain, and the north of Europe,
and is, therefore, an exceedingly hardy fruit-bearing shrub, sel-
dom growing more than three or four feet high. The fruit of
the original wild species is small and very sour, but the large
garden sorts produced by cultivation, and for which we are
chiefly indebted to the Dutch gardeners, are large and of a more
agreeable, sub-acid flavour.

The Black Currant, (Ribes nigrum,) is a distinct species, with
larger leaves, and coarser growth, and which, in the whole plant,
has a strong odour, disagreeable, at first, to many persons.

Uszs. The cooling acid flavour of the currant is relished by
most people, in moderate quantities, and the larger varieties
make also a pretty appearance on the table. Before fully ripe,
currants are stewed for tarts, like green gooseberries, and are
frequently employed along with cherries or other fruits in the
same way; but the chief value of this fruit is for making ewrrant
jelly, an indispensable accompaniment to many dishes. Currant
shrub, made from the fruit in the same manner as lemonade, is
a popular summer drink in many parts of the country, and cor-
responds to the well known Paris beverage, eaw de grosseilles.
A sweet wine of very pleasant taste, is made from their express-
ed juice, which is very popular among farmers, but which we
hope to see displaced by that afforded by the Isabella and Ca-
tawba grapes,—which every one may make with less cost and
trouble, and which is infinitely more wholesome, because it re-
quires less additions, of any kind, to the pure juice.

The fruit of the black currant is liked by some persons in
tarts, but it is chiefly used for making a jam, or jelly, much
valued as a domestic remedy for sore throats. The young
leaves dried, very strongly resemble green tea in flavour, and
have been used as a substitute for it.

The season when currants are in perfection is midsummer,
but it may be prolonged until October by covering the bushes
with mats, or sheltermg them otherwise from the sun.

Propagation AND CuuturE. Nothing is easier of culture
than the currant, as it grows and bears well in any tolerable
garden soil. Never plant out a currant sucker. To propagate
it, it is only necessary to plant, in the autumn, or early in the
spring, slips or cuttings, a foot long, in the open garden, where
they will root with the greatest facility. The currant should
never be allowed to produce suckers, and, in order to ensure
against this, the superfluous eyes or buds should be taken out be-
fore planting it, as has been directed under the head of Cuttings.

_—_

THE CURRANT. 283

When the plants are placed where they are finally to remain,
they should always be kept in the form of trees—that is to say,
with single stems, and heads branching out at from one foot to
three feet from the ground. The after treatment is of the sim-
plest kind; thinning out the superfluous wood every winter, is
all that is required here. Those who desire berries of an extra
large size stop, or pinch out, the ends of all the strong growing
shoots, about the middle of June, when the fruit is two-thirds
grown. ‘This forces the plant to expend all its strength in en-
larging and maturing the fruit. And, we may add to this, that
it is better not to continue the cultivation of currant trees after
they have borne more than six or eight years, as finer fruit will
be obtained, with less trouble, from young plants, which are so
easily raised.

There are, nominally, many sorts of currants, but the follow-
ing sorts comprise all at present known, worthy of cultivation.
The common Red, and the common White, are totally unde-
serving a place in the garden, when those very superior sorts, the
White, and Red Dutch, can be obtained.

ATTRACTOR.

A new variety from France. White, very large, productive
and vigorous.

CuampaGne. Thomp. Lind.

Pleasant’s Eye.
Grossellier 4 Fruit Couleur de Chair.

A large and handsome currant, of a pale pink, or flesh colour,
exactly intermediate in this respect, between the red and white
Dutch. It is quite an acid sort, but is admired by many for its
pretty appearance.

CHERRY.

A new strong growing variety, with stout, erect, short-jointed
shoots; leaves large, thick, and dark green. Not any more
productive than other currants, but a valuable one for market
and preserving.

Fruit of the very largest size. Branches short. Berries deep
red, and rather more acid than Red Dutch.

FrrtiteE Currant oF PALiuav.
New, from France. Said to be large, excellent and very pro-
ductive. Not yet tested here.
Gonpomn Rep.

From France. Rather late; light red; large, quite acid,
large bunches, leaves large, vigorous grower, very productive.

284 THE CURRANT. :

Gonvoin Wuire.

Fruit large, whitish yellow, quite sweet, more so than any
other sort, branches rather long, strong growth, productive.

Kwyteut’s Sweet Rep.

This is not a sweet currant, but is considerably less acid than
other red currants, not as sweet as White Dutch. Fruit nearly
as large as Red Dutch; rather lighter in colour. Productive.

Kwyieur’s Earty Rep.

The merit of this variety is in its ripening a few days earlier
than other sorts.

Knicut’s Larce Rep.
Fruit very large bright red, bunches very large, very produc-
tive, an excellent sort.
Lone Buncuep Rep.
Grosse Rouge de Holland.

Fruit large, bunches long, berries deep red, much like Red
Dutch, with a little larger clusters, and rather larger fruit. Very
productive.

La VERSAILLAISE.

New French Currant, very large, with long bunches; next
in size to cherry currant, deep red, very productive.

La Hartve.
A new early red currant from France, not yet fruited here,
Said to be excellent. ,
La Fervice.

From France. Large, deep red; very productive.

Prince ALBERT.

New, vigorous grower, large foliage, late in ripening, produc-
tive and valuable. Fruit very large, similar in colour to Victoria,

Rep Dorcu.
Large Red Dutch. Large Bunched Red.
New Red Dutch. Morgan’s Red.

Grossillier Rouge 4 Gros Fruit.

An old, well-known sort, thrifty, upright growth, very pro-
ductive. Fruit large, deep red, rich acid flavour, with clusters
two or three inches long.

THE CURRANT. 285

Rep GrRApE.

Fruit very large, bunches very long, beautiful clear red colour.
a little more acid than Red Dutch, and not quite so upright in
its growth. Very productive.

Rep Provens.

Similar to Red Dutch, but stronger in growth.

Snort Buncuep Rep.

Much like Red Dutch, with rather shorter bunches. Fruit
not quite as large.

Srrivep Fruirep.
Grosse Weiss und Rothgestreifte Johannesbeere.

A pretty new fruit from Germany. Distinctly striped, small,
poor bearer, and of no value except as a curiosity.

TRANSPARENT.
Blane Transparent.

A new French currant. Fruit very large, yellowish white,
similar to White Dutch. -Very productive.

VICTORIA.
May’s Victoria. Rubey Castle.
Houghton Castle. Goliath.

A very excellent, rather late sort, with very long bunches of
bright red fruit; and is an acquisition to this class of fruits.
Berries as large as Red Dutch, bunches rather longer, of a
brighter red, growth more spreading, and very productive. Will
hang on the bushes some two weeks longer than most currants.

Wuirr Ciinron.
Very similar to White Dutch, if not the same.

Waitr ANTWERP. \
Fruit very large, sweet, bunches rather long. Very produc-
tive.
Waite Grape.

Bunches moderately long. Berries very large, whitish yel-
low, sweet and good. Very productive. Branches more hori-
zontal than White Dutch.

286 THE CURRANT.

Waite Dorcu.

New White Dutch. Reeve’s White.
- White Crystal. Morgan’s White.
White Leghorn.

This is precisely similar to Red Dutch in habit, but the fruit
is larger, with rather shorter bunches, of ‘a fine yellowish white
colour, with a very transparent skin. It is considerably less acid
than the red currants, and is therefore much preferred for the
table. It is also a few days earlier. Very productive.

IT, Black Currants, (2. nigrum.)

Common Brack. Thomp.

Black English.
Casis, (of the French.)

The common Black English Currant is well known. The
berries are quite black, less than half an inch in diameter, and
borne in clusters of four or five berries. It is much inferior to
the following.

Brack Napues. Thomp. P. Mag. Lind. P

The Black Naples is a beautiful fruit, the finest and largest
of all black currants, its berries often measuring nearly three
fourths of an inch in diameter. Its leaves and blossoms appear
earlier than those of the Common Black, but the fruit is later,
and the clusters, as well as the berries, are larger and more nu-
merous.

OrnamenTAL Varieties. There are several very ornamental
species of currant, among which we may here allude to the Mis-
sourt Currant, (Ribes Aureum), brought by Lewis and Clark
from the Rocky Mountains, which is now very common in our
gardens, and generally admired for its very fragrant yellow
blossoms. Its oval blue berries, which are produced in great
abundance, are relished by some persons. But there is a Large
Fruited Missouri Currant, a variety of this, which bears berries
of the size of the Black Naples, and of more agreeable flavour.

The Rep Frowrrine Currant (2. Sanguineum), is a very
beautiful shrub from the western coast of America, with foliage
somewhat like that of the Common Black, but which bears very
charming clusters of large light crimson blossoms, in April.

There are several other varieties as R. sanguineum, fl. pl., R.
sanguineum atropurpurea, and R. Gerdoni. They are not quite
hardy enough to stand our winters without protection, but at the
South, will make a valuable addition to their shrubbery.

Ee

THE CRANBERRY. 287

CHAPTER XIV.
THE CRANBERRY.

Oxycoccus, Arb. Brit. Hricacee, of botanists.
Airelle, of the French; Die Moosebeere, German; Veen bessen, Dutch;
Ossicocco, Italian.

Tue Cranberry is a familiar trailing shrub growing wild in
swampy, sandy meadows, and mossy bogs, in the northern por-
tions of both hemispheres, and produces a round, red, acid fruit.
Our native species, (O macrocarpus,) so common in the swamps
of New-England, and on the borders of our inland lakes, as to
form quite an article of commerce, is much the largest and finest
species; the European Cranberry, (0. palustris,) being much
smaller in its growth, and producing fruit inferior in size and
quality. Also the Russian, (O. viidis,) a medium sized variety,

Of the O. macrocarpus, there are three varieties :—The
“ Bell-shaped,” which is the largest and most valued, of a very
dark, bright red colour. The “Cherry,” two kinds, large and
small; the large one the best, of a round form, a fine, dark
red berry, nearly or quite equal to the Bell-shaped; and the
Bugle, Oval, or Egg-shaped, two kinds, large and small, not so
high coloured as the Bell and Cherry—not so much prized, but
still a fine variety.

The value of the common cranberry for tarts, preserves and
other culinary uses, is well known, and in portions of the country
where it does not naturally grow, or is not abundantly produced,
it is quite worth while to attempt its culture. Although, natu-
rally, it grows mostly in mossy, wet land, yet it may be easily
cultivated in beds of peat soil, made in any rather moist situation,
and if a third of old thoroughly decayed manure is added to the
peat, the berries will be much larger and of more agreeable fla-
vour than the wild ones. A square of the size of twenty feet,
planted in this way, will yield three or four bushels annually—
quite sufficient for a family. The plants are easily procured,
and are generally taken up like squares of sod or turf, and
planted two or three feet apart, when they quickly cover the
whole beds.

In some parts of New-England, low and coarse meadows, of
no value, have been drained and turned to very profitable account,
by planting them with this fruit. The average product is from
eighty to one hundred bushels of cranberries, worth at least one
dollar a bushel, and the care they require after the land is once

288 THE FIG.

prepared and planted is scarcely any at all, except in gathering.
Some of the farms in Massachusetts yield large crops, partly
from natural growth, and partly from cultivated plantations.
The “ New-England Farmer” states that Mr. Hayden, of Lin-
coln, Mass., gathered 400 bushels from his farm in 1830. The
cranberry grows wild in the greatest abundance, on the sandy
low necks near Barnstable, and an annual cranberry festival is
made of the gathering of the fruit, which is done by the mass
of the population, who turn out on the day appointed by the au-
thorities, and make a general gathering with their cranberry
rakes, a certain portion of the crop belonging, and being deli-
vered, to the town.

Capt. Hall, one of the most successful cranberry cultivators
of that neighbourhood, thus turns his sandy bogs and rush-
covered land to productive beds of cranberry. After draining
the land well, and removing all brush, he ploughs the soil where
it is possible to do so; but he usually finds it sufficient to cover
the surface with a heavy top-dressing of beach sand, digging
holes four feet apart into which he plants sods, or square bunches,
of the cranberry roots. These-soon spread on every side, over-
powering the rushes, and forming a thick coating to the surface.
A labourer will gather about thirty bushels of the fruit in a day,
with a cranberry rake.

Cranberry culture would be a profitable business in this neigh-
bourhood, where this fruit is scarce, and, of late years, sells for
two or three dollars a bushel.

CHAPTER XV,
THE FIG.

Ficus Carica, L. Arb. Brit. Urticacee, of botanists; Figuier, of the
French; Feigenbaum, German; Fico, Italian; Higuera, Spanish.

Tus celebrated fruit tree, whose history is as ancient as that
of the world, belongs properly to a warm climate, though it may
be raised in the open air, in the middle states, with proper care.

In its native countries, Asia and Africa, near the sea-coast it
forms a low tree, twenty fect in height, with spreading branch-
es, and large, deeply lobed, rough leaves. It is completely
naturalized in the south of Europe, where its cultivation is one
of the most important occupations of the fruit grower. ~

The fruit of the Fig tree is remarkable for making its ap-
pearance, growing, and ripening, without being preceded by any
apparent blossom. The latter, however, is concealed in the

THE FIG. 289

interior of a fleshy receptacle which is called, and finally be-
comes, the fruit. The flavour of the fig is exceedingly sweet
and luscious, so much so as not to be agreeable to many per-
sons, when tasted for the first time; but, like most fruits of this
kind, it becomes a great favourite with all after a short trial,
and is really one of the most agreeable, wholesome, and nutri-
tious kinds of food. It has always, indeed, been the favourite
fruit of warm countries, and the ideal of earthly happiness and
content, as typified in the Bible, consists in sitting under one’s
own fig tree.

Its cultivation was carried to great perfection among the an-
cient Romans, who had more than twenty varieties in their
gardens. But the Athenians seem to have prided themselves
most on their figs, and even made a law forbidding any to be
exported from Attica. Smuggling, however, seems to have
been carried on in those days, and a curious little piece of ety-
mological history is connected with the fig. The informers
against those who broke this law were called sukophantai, from
two words in the Greek, meaning the “discoverers of figs.” And
as their power appears also to have been used for malicious
purposes, thence arose our word sycophant. The fig was first
introduced from Italy about 1548, by Cardinal Poole, and to
this country about 1790, by Wm. Hamilton, Esq.

Propagation. This tree is very readily increased by cut-
tings taken off in the month of March, and planted in light soil
in a hot bed, when they will make very strong plants the same
season. Or, they may be planted in a shady border in the open
air, quite early in April, with tolerable success. In either case
the cuttings should be made eight or ten inches long, of the last
year’s shoots, with about half an inch of the old, or previous
year’s wood left at the base of each.

Som anp cutturE. The best soil for the fig is one mode-
rately deep, and neither too moist nor dry, as, in the former
case, the plant is but too apt to run to coarse wood, and, in the
latter, to drop its fruit before it is fully ripe. A mellow, calca-
reous loam, is the best soil in this climate—and marl, or mild
lime in compost, the most suitable manure.

As in the middle states this tree is not hardy enough to be al-
lowed to grow as a standard, it is the policy of the cultivator to
keep it in a low and shrub-like form, near the ground, that it
may be easily covered in winter. The great difficulty of this
mode of training, with us, has been that the coarse and over-
luxuriant growth of the branches, when kept down, is so great
as to render the tree unfruitful, or to rob the fruit of its due
share of nourishment. Happily the system of root-pruning,
recently found so beneficial with some other trees, is, in this
climate, most perfectly adapted to the fig. Short pointed wood,
and only-moderate vigour of growth, are well known accom-

13

290 THE FIG.

paniments of fruitfulness in this tree; and there is no means by
which firm, well ripened, short-jointed wood is so easily obtain-
ed as by an annual pruning of the roots—cutting off all that
project more than half the length of the branches. In this way
the fig tree may be kept in that rich and somewhat strong soil
necessary to enable it to hold its fruit, and ripen it of the largest
size, without that coarseness of growth which usually happens
in such soil, and but too frequently renders the tree barren.
The mode of performing root-pruning we have already described,
but we may add here that the operation should be performed on
the fig early in November. When this mode is adopted but
little pruning will be necessary, beyond that of keeping the
plant in a somewhat low and regular shape, shortening-in the
branches occasionally, and taking out old and decaying wood.

In winter, the branches of the fig must be bent down to the
ground, and fastened with hooked pegs, and covered with three
or four inches of soil, as in protecting the foreign grape. This
covering should be removed as soon as the spring is well set-
tled. Below Philadelphia, a covering of straw, or branches of
evergreens, is sufficient—and south of Virginia the fig is easy
of culture as a hardy standard tree.

Two crops are usually produced in a year by this tree; the
first which ripens here in midsummer, and is borne on the pre-
vious season’s shoots; and the second which is yielded by the
young shoots of this summer, and which rarely ripens well in
the middle states. It is, therefore, a highly advantageous prac-
tice to rub off all the young figs of this second crop after mid-
summer, as soon as they are formed. The consequence of this
is to retain all the organizable matter in the tree; and to form
new embryo figs where these are rubbed off, which then ripen
the next season as the first crop.

Rivenine THE Fruit. In an unfavourable soil or climate,
the ripening of the fig is undoubtedly rendered more certain
aud speedy by touching the eye of the fruit with a little oil.
This is very commonly practised in many districts of France.
“ At Argenteuil,” says Loudon, “the maturity of the latest figs
is hastened by putting a single drop of oil into the eye of each
fruit. This is done by a woman who has a phial of oil suspended
from her waist, and a piece of hollow rye straw in her hand.
This she dips into the oil, and afterwards into the eye of the
fi re)

“We have ourselves frequently tried the experiment of touching
the end of the fig with the finger dipped in oil, and have always
found the fruits so treated to ripen much more certainly and
speedily, and swell to a larger size than those left untouched,

There are forty-two varieties enumerated in the last edition
of the London Horticultural Society’s Catalogue. Few of these
have, however, been introduced into this country, and a very

THE FIG. 291

few sorts will comprise all that is most desirable and excellent
in this fruit. The following selection includes those most suit-
able for our soil and climate. Fruit nearly all ripen in August.

CLASS I.
RED, BROWN, OR PURPLE.

Brunswick. Thomp. Lind. P. Mag.

Madonna, )
Hanover,

Brows Hamburgh, | gr
Black Naples, Tho ss
Clementine, vie:
Bayswater,
Red.

One of the largest and finest purple figs, well adapted for
hardy culture. Fruit of the largest size, pyriform in shape, with
an oblique apex. Eye considerably sunk. Stalk short and thick,
of a fine violet brown in the sun, dotted with small pale brown
specks, and, on the shaded side, pale greenish yellow. Flesh
reddish brown, slightly pink near the centre, and somewhat
transparent. Flavour rich and excelleut. The only fault of this
variety for open air culture is, that it is rather too strong in its
growth, not being so easily protected in winter as more dwarfish
sorts,

Brown Turkey. Thomp.

Brown Italian. Forsyth. Brown Naples.
Large Blue, of Lind. Murrey. Lind.
Italian. Lee’s Perpetual.

This is undoubtedly one of the very best for this country, and
for open air culture, as it is perhaps the very hardiest, and one
of the most regular and abundant bearers. Fruit large, oblong,
or pyriform. Skin dark brown, covered with a thick blue bloom.
Flesh red, and of very delicious flavour.

Buacx Iscuta. Thomp. Lind.
Early Forcing. Blue Ischia.

One of the most fruitful sorts, and pretty hardy. Fruit of
medium size, roundish, a little flattened at the apex. Skin dark
violet, becoming almost black when fully ripe. Flesh deep red,
and of very sweet, luscious flavour.

292 THE FIG.

Brown Iscura. Thomp.
Chestnut. Lind. Mill. Chestnut-coloured Ischia.

A good variety, with, however, a rather thin skin, rendering
it liable to crack or burst open when fully ripe. It is hardy, of
good habit, and a very excellent bearer.

Fruit of medium size, roundish obovate. Skin light or chest-
nut-brown; pulp purple, very sweet and excellent.

Buacx Genoa. Lind.

The fruit of this fig is long-obovate, that portion next the
stalk being very slender. Skin dark purple, becoming nearly
black, and covered with a purple bloom. Pulp bright red, fla-
vour excellent. Habit of the tree moderately strong.

Matra. Lind.
Small Brown.

A small, but very rich fig, which will often hang on the tree
until it begins to shrivel, and becomes “a fine sweetmeat.”
Fruit much compressed at the apex, and very much narrowed
in towards the stalk. Skin light brown. Pulp pale brown, and
of a sweet, rich flavour. Ripens later than the foregoing, about
the last of August.

Smartt Brown Iscura. Lind.

A very hardy sort, which, in tolerably warm places south of
Philadelphia, will make a small standard tree in the open air,
bearing pretty good crops, that ripen about the first of Sep-
tember. Fruit small, pyriform, with a very short footstalk.
Skin light brown. Pulp pale purple, of high flavour. Leaves
more entire than those of the common fig.

Vioterrse. Lind. Duh.

A very good sort from the neighbourhood of Paris, where it
produces two crops annually. Fruit small, roundish-obovate,
flattened at the apex. Skin dark violet. Pulp nearly white, or
a little tinged with red on the inside, and of pleasant flavour.

VioLeTre DE Borpeaux. Thomp.
Bordeaux. Lind. Duh.

A fig which is much cultivated in France, being quite pro-
ductive, though of inferior flavour to many of the foregoing
sorts. Fruit large, pyriform, about three inches long, and two
in diameter. Skin deep violet when fully ripe, but at first of a
brownish red. Pulp reddish purple, sweet and good.

THE FIG.. 293

CLASS II.

FRUIT, WHITE, GREEN, OR YELLOW.

AneeEtique. Thomp. Lind. Duh.
Concourelle Blanche. Mélitte.

This little fig is a very abundant bearer, and a pretty hardy
sort. Fruit small, obovate. Skin pale greenish yellow, dotted
with lighter coloured specks. Pulp white, but only tolerably
sweet. It will usually bear two crops.

Lares WuitEe Genoa. Thomp. Lind. Fors.

Fruit large, roundish-obovate. Skin thin, pale yellow. Pulp
red, and well flavoured.

Marseites. Thomp. Lind,

White Marseilles. Ford’s Seedling.
White Naples. White Standard.
Pocock. Figue Blanche. Duh.

A very favourite sort for forcing and raising under glass, but
which does not succeed so well as the Brown Turkey, and the
Ischias, for open culture. Fruit small, roundish-obovate,
slightly ribbed. Skin nearly white, with a little yellowish
green remaining. Flesh white, rather dry, but sweet and rich.

Neru. Thomp. Lind.

A fruit rather smaller and longer than the Marseilles, and
which, from a mingling of slight acid, is one of the most exqui-
site in its flavour. Fruit small, roundish-obovate. Skin pale
greenish yellow. Pulp red. Flavour at once delicate and
rich. This is a very favourite variety, according to Loudon,
“the richest fig known in Britain.”

Preeussata. Thomp.

A sort lately introduced from the Ionian Isles into England,
It is tolerably hardy, quite productive, and succeeds admirably
under glass. Fruit of medium size, roundish, a good deal flat-
tened. Skin purplish brown in the shade, dark brown in the
sun. Pulp deep red, with a luscious, high flavour. Seeds un-
usually small. Ripens gradually, in succession.

294 THE GOOSEBERRY.

Waire Iscura. Thonp.
Green Ischia. Lind. Fors.

A very small fig, but one of the hardiest of the light coloured
ones. Fruit about an inch in diameter, roundish-obovate. Skin
pale yellowish green, very thin, and, when fully ripe, the darker
coloure.t pulp appears through it. Pulp purplish, and high fla-
voured, A moderate grower and good bearer. j

CHAPTER XVI.
THE GOOSEBERRY.

Ribes Grossularia, Arb. Brit. Grossulacee, of botanists.
Grosseiller, of the French ; Stachelbeerstrauch, German; Uva Spino,
Italian; Grossella, Spanish.

Tux gooseberry of our gardens is a native of the north of
Europe, our native species never having been improved by gar-
den culture. This low prickly shrub, which, in its wild state,
bears small round or oval fruit, about half an inch in diameter,
and weighing one fourth of an ounce, has been so greatly im-
proved by the system of successive reproduction from the seed,
and high culture by British gardeners, that it now bears fruit
nearly, or quite two inches in diameter, and weighing an ounce
and a half. Lancashire, in England, is the meridian of the
gooseberry, and to the Lancashire weavers, who seem to have
taken it as a hobby, we are indebted for nearly all the surpris-
ingly large sorts of modern date, Their annual shows exhibit
this fruit in its greatest perfection, and a GoosrBrrry Boox is
published at Manchester every year giving a list of all the prize
sorts, etc. Indeed the climate of England seems, from its moist-
ness and coolness, more perfectly fitted than any other to the
growth of this fruit. On the continent it is considered of little
account, and with us, south of Philadelphia, it succeeds but in-
differently. In the northern, and especially in the eastern
states, however, the gooseberry, on strong soils, where the best
sorts are chosen, thrives admirably, and produces very fine
crops.

teid This fruit is in the first place a very important one
in its green state, being in high estimation for pies, tarts, and
puddings, coming into use earlier than any other. The earli-
est use made of it appears to have been as a sauce with
green goose, whence the name, goose-berry. In its ripe state,
it is a very agreeable table fruit, and in this country, following

THE GOOSEBERRY. 295

the season of cherries, it is always most acceptable. Unripe
gooseberries are bottled in water for winter use, (placing the
bottles nearly filled, a few moments in boiling water, after-
wards corking and sealing them, and burying them in a cool
cellar, with their necks downward.) As a luxury for the poor,
-Mr. Loudon considers this the most valuable of all fruits, “since
it can be grown in less space, in more unfavourable circum-
stances, and brought sooner into bearing than any other.” In
the United States the gooseberry, in humble gardens, is fre-
quently seen in a very wretched state—the fruit poor and small,
and covered with mildew. This arises partly from ignorance
of a proper mode of cultivation, but. chiefly from the sorts grown
being very inferior ones, always much liable to this disease.

Propacation. Gooseberry plants should only be raised from
cuttings. New varieties are of course raised from seed, but no
one here will attempt to do what, under more favourable cir-
cumstances, the Lancashire growers can do so much better. In
preparing cuttings select the strongest and straightest young
shoots of the current year, at the end of October (or very early
in the ensuing spring ;) cut out all the buds that you intend to
go below the ground (to prevent future suckers,) and plant the
cuttings in a deep rich soil, on the north side of a fence, or in
some shaded border. The cuttings should be inserted six inch-
es deep, and from three to six or eight inches should remain
above ground. The soil should be pressed very firmly about
the cuttings, and, in the case of autumn planting, it should be
examined in the spring, to render it firm again should the cut-
ting have been raised by severe frost. After they have become
well rooted—generally in a year’s time—they may be trans-
planted to the borders, where they are finally to remain.

Cuttivation. The gooseberry in our climate is very impa-
tient of drought, and we have uniformly found that the best soil
for it is a deep strong loam, or at least whatever may be the
soil, and it will grow in a great variety, it should always be
deep—if not naturally so, it should be made deep by trenching
and manuring. It is the most common error to plant this fruit
shrub under the branches of other trees for the sake of their
shade—as it always renders the fruit inferior in size and fla-
vour, and more likely to become mouldy. On the contrary, we
would always advise planting im an open border, as, if the
soil is ‘sufficiently deep, the plants will not suffer from dryness,
and should it unfortunately be of a dry nature, it may be ren-
dered less injurious by covering the ground under the plants
with straw or litter. In any case a rich soil is necessary, and
as the gooseberry is fond of manure a pretty heavy top-dressing
should be dug in every year, around bearing plants. For a
later crop a few bushels may be set on the north side of a fence
or wall.

296 THE GOOSEBERRY.

For the gooseberry, regular and pretty liberal pruning is ab-
solutely necessary. Of course no suckers should be allowed
to.grow. In November the winter pruning should be perform-
ed. The leaves now being off it is easy to see what proportion
of the new as well as old wood may be taken away; and we will
here remark that it is quite impossible to obtain fine gooseber-
ries here, or any where, without a very thorough thinning out
of the branches. As a general rule, it may sately be-said that
one half of the head, including old and young branches (more
especially the former, as the best fruit is borne on the young
wood,) should now be taken out, leaving a proper distribution of
shoots throughout the bush, the head being sufficiently thinned
to admit freely the light and air. An additional pruning is,
in England, performed in June, which consists in stopping
the growth of long shoots by pinching out the extremities, and
thinning out superfluous branches; but if the annual pruning
is properly performed, this will not be found necessary, except
to obtain fruit of extraordinary size.

The crop should always be well thinned when the berries are
about a quarter grown. The gooseberry is scarcely subject to
any disease or insect in this country. The mildew, which
attacks the half grown fruit, is the great pest of those who are
unacquainted with its culture. In order to prevent this, it is only
necessary—Ist, to root up and destroy all inferior kinds subject
to mildew ; 2nd, to procure from any of the nurseries some of
the best and hardiest Lancashire varieties; 3rd, to keep them
well manured, and very thoroughly pruned every year.

We do not think this fruit shrub can be said to bear well for
more than a half dozen years successively. After that the fruit
becomes inferior and requires more care in cultivation. A suc-
cession of young plants should, therefore, be kept up by striking
some cuttings every season.

VARIETIES.—The number of these is almost endless, new
ones being produced by the prize growers every year. The last
edition of the London Horticultural Society’s Catalogue enume-
rates 149 sorts considered worthy of notice, and Lindley’s Guide
to the Orchard, gives a list of more than seven hundred prize
sorts. It is almost needless to say that many of these very
closely resemble each other, and that a small number of them
will comprise all the most valuable.

The sorts bearing fruit of medium size are generally more
highly flavoured than the very large ones. We have selected a
sufficient number of the most valuable for all practical purposes.

I. Red Gooseberries.

BoarpMan’s British Crown. Fruit very large, roundish,
hairy, handsome and gocd. Branches spreading.

THE GOOSEBERRY. 297

Cuampaene. A fine old variety, of very rich flavour. Fruit
small, roundish-oblong, surface hairy, pulp clear; branches of
very upright growth.

Capper’s Tor Sawyer. Fruit large, roundish, pale red, hairy ;
rather late, flavour very good. Branches drooping.

Farrow’s Roarine Lion.. An immense berry, and hangs
late. Fruit oblong, smooth ; flavour excellent ; branches droop-
ing.

Tienes LancasuirE Lap. Fruit large, roundish, dark
red, hairy ; flavour very good ; branches erect.

Keern’s Szxpuine. Fruit of medium size, oblong, hairy, fla-
vour first rate; branches drooping. Early and productive.

Leren’s Rirteman. Fruit large, roundish, hairy ; flavour first
rate ; branches erect.

Me.iine’s Crown Bos. Fruit large, oblong, hairy; flavour
first rate; branches spreading.

Miss Botp. Fruit of medium size, roundish, surface downy ;
flavour excellent; branches spreading.

Rep Warrineton. Fruit large, roundish-oblong, hairy ; fla-
vour first rate; branches drooping.

IT, Yellow Gooseberries.

Burrpsii1u’s Duckwine. Fruit large and late, obovate,
smooth ; flavour good ; branches erect.

Capper’s Bunxer Hit. Fruit large, roundish, smooth; fla-
vour good; branches spreading.

Gorton’s Viper. Fruit large, obovate, smooth; flavour
good; branches drooping.

Hix's Gorpen Gourp. Fruit large, oblong, hairy; flavour
good; branches drooping.

Part’s GoLtpEN Fierce. Fruit large, oval, hairy, flavour first
rate ; branches spreading.

Propuer’s Rocxwoop. Fruit large and early, roundish,
hairy ; flavour good ; branches erect.

YELLow Cuampacne. Fruit small, roundish, hairy; flavour
first rate; branches erect.

Yettow Batt. Fruit of middle size, roundish, smooth ; fla-
vour first rate; branches erect.

ITT, Green Gooseberries.

Cotuimrs’ Jorry Aneier. Fruit large and late, oblong,
downy ; flavour first rate ; branches erect.
Berry’s Greenwoop. Fruit large, oblong, smooth ; flavour
good ; branches drooping.
Earzy Green Harry, (or Green Gascoigne.) Fruit small and
early, round, hairy; flavour excellent; branches spreading.
13*

298 THE GOOSEBERRY.

Epwarp’s Joxty Tar. Fruit large, obovate, smooth ; flavour
first rate; branches drooping. .

Gienton Green. Fruit of middle size, oblong, hairy ; flavour
excellent ; branches drooping.

Green Watnur. Fruit middle sized, obovate, smooth; fla-
your first rate; branches spreading.

Hersurn Green Prouiric. Fruit of middle size, roundish,
hairy ; flavour first rate; branches erect.

Massry’s Heart or Oax. Fruit large, oblong, smooth ; fla-
vour first rate ; branches drooping.

Parxinson’s Lauren. Fruit large, obovate, downy ; flavour
first rate ; branches erect.

Pirmaston Green Gace. Fruit small, and hangs long, obo-
vate, smooth ; flavour rich and excellent ; branches erect.

Waryman’s Green Ocean. Fruit very large, oblong, smooth ;
flavour tolerably good ; branches drooping.

IV. White Gooseberries,

Cieworts’s Waite Lion. Fruit large and hangs late, obo-
vate, downy, flavour first rate ; branches drooping.

Crompton SHEBA QueEN. Fruit large, obovate, downy, fla-
vour first rate ; branches erect.

Coox’s Wuirse Eacuz. Fruit large, obovate, smooth ; fla-
vour first rate; branches erect.

Capper’s Bonny Lass. Fruit large, oblong, hairy ; flavour
good; branches spreading. ~

Haptey’s Lapy or tHE Manor. Fruit large, roundish-ob-
long, hairy ; flavour good; branches erect.

SaunpEr’s CuesuirE Lass. Fruit large and very early, ob-
long, downy ; flavour excellent ; branches erect.

Woopwarp’s Wuiresmira. Fruit large, roundish-oblong,
downy ; flavour first rate; branches erect.

We unerton’s Giory. Fruit large, rather oval; very dow-
ny; skin quite thin; flavour excellent; branches erect.

Wuite Honey. Fruit of middle size, roundish-oblong,
smooth ; flavour excellent ; branches erect.

Tayior’s Bricut Venus. Fruit of middle size, hangs a long
time, obovate, hairy; flavour first rate ; branches erect.

The following new English varieties are of the largest size.

Red. Green.
London. Thumper.
Conquering Hero. Turnout.
Companion. Weathercock.
Lion’s Provider. General
Dan’s Mistake. Keepsake,

Napoleon le Grand.

THE GRAPE. 299

White. * Yellow.

_ Freedom. Leader.
Snowdrop. Drill.
Queen of Trumps. Catherine.
Lady Leicester. Gunner.
Eagle. Peru.
Tally Ho. Goldfinder,

Hoveuron’s SEEDLING

Originated with Abel Houghton, Lynn, Mass. A vigorous
grower, branches rather slender, very productive, generally free
from mildew; a desirable sort. Fruit medium or below
roundish, inclining to oval Skin smooth, pale red. Flesh ten-
der, sweet, and very good.

Selection of sorts for a garden:

Red. Red Warrington, Companion, Crown Bob, London,
Houghton’ s Seedling.

Yellow. Leader, Yellow Ball, Catherine, Gunner.

White. Woodward's Whitesmith, Freedom, Taylor’s Bright
Venus, Tally Ho, Sheba Queen.

Green. Pitmaston Green Gage, Thumper, Jolly Angler, Mas-
sey’s Heart of Oak, Parkinson’s Laurel.

CHAPTER XVII.

THE GRAPE.

Vitis vinifera, L. Vitacece, of botanists.
Vigne, of the French; Weintrauben, German; Vigna, Italian; Vid, v
Vina, Spanish.

Tux history of the grape is almost as old as that of man.
Growing in its highest perfection in Syria and Persia, its luscious
fruit and the unrivalled beverage which its fermented juice affords,
recommended it to the especial care of the patriarchal tillers of the
soil, and vineyards were extensively planted, long before orchards
or collections of other fruit trees were at all common.

The grapes of the old world are all varieties of the wine grape,
( Vitis vinifera,) which, though so long and so universally culti-
vated and naturalized in all the middle and southern portions
of Europe, is not a native of that continent, but came originally
from Persia. From the latter country, as civilization advanced
westward, this plant accompanied it—first to Egypt, then to

800 THE GRAPE.

Greece and Sicily, and gradually to Italy, Spain, France, and
Britain, to which latter country the Romans carried it about two
hundred years after Christ. To America the seeds and plants
of the European varieties were brought by numerous emigrants
and colonists within the first fifty years after its settlement.

The wild grapes of our own country are quite distinct species
from the wine grape of Europe—are usually stronger in their
growth, with larger and more entire foliage, and, in their native
state, with a peculiar foxy odour or flavour, and more or less
hardness of pulp. These traits, however, disappear in process
of cultivation, and we have reason to hope that we shall soon
obtain, from the wild type, new varieties of high quality, and of
superior hardiness and productiveness in this climate.

The grape vine is in all cases a trailing or climbing deciduous
shrub, living to a great age,* and, in its native forests, clamber-
ing over the tops of the tallest trees. In the deep rich alluvial
soils of western America, it is often seen attaining a truly pro-
digious size, and several have been measured on the banks of
the Ohio, the stems of which were three feet in circumference,
and the branches two hundred feet long, enwreathing and fes-
tooning the tops of huge poplars and sycamores. In a cultivated
state, however, it is found that fine flavour, and uniform pro-
ductiveness, require the plants to be kept pruned within a small
compass.

Usres. The grape in its finest varieties, as the Hamburgh
and the Muscat, is in flavour hardly surpassed by any other fruit
in delicacy and richness, and few or none are more beautiful in
the dessert. Dried, it forms the raisin of commerce, the most
excellent of all dried fruits, every where esteemed. And wine,
the fermented juice, has always been the first of all exhilarating
liquors. Some idea of the past consumption of this product
may be formed from the fact that more than 500,000,009 impe-
rial gallons have been made in France, in a single year; and as
a data to judge of its value, we may add, that, while a great
proportion of the vin ordinaire, or common wine, is sold at 10
or 12 cents a bottle; on the other hand, particular old and rare
vintages of Madeiras or Sherries will not unfrequently command
twenty or thirty dollars a gallon.

Som. The universal experience in all countries has established
the fact that a dry and warm soil is the very best for the vine.
Where vineyards are cultivated, a limestone soil, or one com-
posed of decaying calcareous rocks, is by far the best; but
where, as in most gardens, the vine is raised solely for its fruit,
the soil should be highly enriched. The foreign grape will
scarcely thrive well here on a heavy soil, though our native

* Pliny gives ar account of a vine six hundred years old, and there are
said to be vines ir Burgundy more than four hundred years old.

THE GRAPE. 301

varieties grow and bear well on any strong land, but the essence
of all that can be said in grape culture respecting soil is that it
be dry and light, deep and rich. Frequent top-dressings of well
rotted manure should be applied to vines in open borders, and
this should every third or fourth year be alternated with a
dressing of slaked lime.

Propacation. The grape vine makes roots very freely, and
is, therefore, easy of propagation. Branches of the previous or
current year’s wood bent down any time before mid-summer,
and covered with earth, as layers, root very freely, and make
bearing plants in a couple of years, or very frequently indeed
bear the next season.

But the finer varieties of the vine are almost universally pro-
pagated by cuttings, as that is a very simple mode, and an
abundance of the cuttings being afforded by the annual trimming
of the vines.

When cuttings are to be planted im the open border, a some-
what moist and shaded place should be chosen for this purpose.
The cuttings should then be made of the young wood of the
previous year’s growth, cut into lengths about a foot or eighteen
inches long, and having three buds—one near the top, one at
the bottom, and the third in the middle. Before planting the
cutting pare off its lower end smoothly, close below the buds,
and finally, plant it in mellow soil, in a slit made by the spade,
pressing the earth firmly about it with the foot.*

The rarer kinds of foreizn grapes are usually grown by cut-
tings of shorter length, consisting only of two buds; and the
most successful mode is to plant each cutting in a small pot, and
plunge the pots in a slight hotbed, or place the cuttings at once
in the mould of the bed itself. In either case they will make
strong plants in the same season,

But the most approved way of raising vine plants in pots is
that of propagation by eyes, which we have fully explained in
the first part of this work. This, as it retains the least portion
of the old wood, is manifestly the nearest approach to raising a
plant from the seed, that most perfect of all modes with respect
to the constitution of a plant. In the case of new or rare sorts
it offers us the means of multiplying them with the greatest
possible rapidity. As the grape usually receives its annual
pruning in autumn or winter, the cuttings may be redueed te
nearly their proper length, and kept in earth, in the cellar, until
the ensuing spring. The hardier sorts may be buried in the
open ground.

The foreign and the native grapes are very different in their

* In sandy or dry soils the cuttings may be left longer, and to insure
greater success, cover the upper end of the cutting with grafting wax, or
something of she kind, to prevent evaporation.

302 THE GRAPE.

habits, in this climate, and, therefore, must be treated differently.
The native sorts, as the Isabella and Catawba, are cultivated
with scarcely any further care than training up the branches to
poles or a trellis, and are, on this account, highly valuable to the
farmer, while the European varieties are of little value in this
climate except with especial care, and are, therefore, confined to
the garden.

1. Culture of the Foreign Grape.

The climate of the temperate portion of this country, so fa-
vourable to all other fruits, is unfortunately not so for the foreign
grape. This results, perhaps, from its variability, the great ob-
stacle being the mildew, which, seizing upon the young fruit,
prevents its further growth, causes it to crack, and renders it
worthless. Unwilling to believe that this was not the fault of
bad culture, many intelligent cultivators, and among them men
of capital and much practical skill, have attempted vineyard
culture, with the foreign sorts, in various sections of the country,
under the most favourable circumstances, and have uniformly
failed. On the other hand, the very finest grapes are produced
under glass, in great quantities, in our first-rate gardens, espe-
cially in the neighbourhood of Boston; in the small yards or
gardens of our cities, owing to the more uniform state of the
atmosphere, the foreign grape thrives pretty well; and, finally,
in all gardens of the middle States, the hardier kinds may, under
certain modes of culture, be made to bear good fruit.

Without entering into any inquiries respecting the particular
way in which the mildew (which is undoubtedly a parasitical
plant,) is caused, we will endeavour to state concisely some
practical truths, to which our own observation and experience
have led us, respecting the hardy culture of the foreign grape.

In the first place, it is well known, to gardeners here, that
young and thrifty vines generally bear one or two fair crops of
fruit; second, that as the vine becomes older if it is pruned in
the common mode, (that is to say the spurring-n mode of short-
ening the side branches, and getting fresh bearing shoots from
main branches every year,) it soon bears only mildewed and
imperfect fruit; and, finally, that the older and larger the vine,
the less likely is it to produce a good crop.

This being the case, it is not difficult to see that, as the vine,
like all other trees, is able to resist the attacks of disease or
unfavourable climate just in proportion as it is kept in a young
and highly vigorous state, it follows if we allow a plant to retain
only young and vigorous wood, it must necessarily preserve
much of the necessary vigour of constitution. And this is only
to be done, so far as regards training, by what is called the re-
newal system,

THE GRAPE. 303

The renewal system of training consists
in annually providing a fresh supply of
young branches from which the bearing
shoots are produced, cutting out all the
branches that have borne the previous
year. Fig. 91 represents a bearing vine
treated in this manner, as it would appear
in the spring of the year, after having been
pruned. In this figure, a, represents the >
two branches of last year’s growth trained Fig. 91. Renewal Drain-
up for bearing the present year; }, the ay
places octupied by the last year’s wood, which, having borne,
has been cut down to within an inch of the main arm, c. The
present year, therefore, the two branches, a, will throw out side
shoots, and bear a good crop, while the young branches will be
trained up in the places of 6, to bear the next year when a are
in like manner cut down.

This renewal training will usually produce fair fruit, chiefly,
as it appears to us, because the ascent and circulation of the sap
being mainly carried on through young wood, is vigorous, and
the plant is healthful and able to resist the mildew, while, on the
contrary, the circulation of the sap is more feeble and tardy,
through the more compact and rigid sap vessels of a vine full of
old wood.*

The above mode of training is very easily understood, but
we may add here for the benefit of the novice; Ist, that vines,
in order that they may bear regularly and well, should always
be kept within small bounds; 2d, that they should always be
trained to a wall, building, or upright trellis ;+ and, 3d, that the
leaves should never be pulled off to promote the ripening of the
fruit. ‘The ends of the bearing shoots may be stopped, (pinched
off,) when the fruit is nearly half grown, and this is usually all
the summer pruning, that under our bright sun the grape vine
properly treated requires.

Following out this hint, that here, the vine only bears well
when it is young, or composed mainly of young wood, an intel-
ligent cultivator near us secures every year abundant crops of
the Chasselas, by a system of renewal by layers. Every year,
from his bearing vines, he lays down two or more long and clean
shoots of the previous year’s growth. These root freely, are
allowed to make another season’s growth, and then are made to
take the place of the old plants, which are taken out; and by
this continual system of providing young plants by layers, he al-
ways succeeds in obtaining from the same piece of ground fair
and excellent grapes.

* See Hoare on the Grape Vine.
+ And never on an arbour, except for the purposes of shade.

804 THE GRAPE.

CULTURE UNDER GLASS WITHOUT ARTIFICIAL HEAT. The great
superiority of this fruit when raised under glass, renders a vine-
ry an indispensable feature in every extensive garden, Even
without fire-heat grapes may, under our bright sun, be grown
admirably ; the sudden changes of the weather being guarded
against, and the warmth and uniformity of the atmosphere sur-
rounding the vines being secured. In the neighbourhood of
Boston, cheap structures of this kind are now very common, and
on the North River, even the Muscat of Alexandria and other
sorts which are usually thought to require fire-heat, ripen regu-
larly and well, with moderate attention.

A vinery of this kind may be erected so as to cost very little,
nearly after the following manner. Its length may be thirty
feet; its width sixteen feet; height at the front, two feet; at the
back twelve feet. This part of the structure may all be built
of wood, taking, for the frame, cedar or locust posts, setting
them three and a half feet in the ground, the portion rising
above the ground being squared to four or five inches. On
these posts, (which are placed six feet apart,) nail, on both
sides, matched and grooved planks, one and a quarter inches
thick. The space between these planks not occupied by the
post, fill in with dry tan, which should be well rammed down.
The rafters should be fixed, and from three to four feet apart.
The sashes forming the roof, (which are all the glass that will
be necessary,) must be in two lengths, lapping in the middle,
and arranged with a double groove in the rafters, so that the
top and bottom ones may run free of each other. The building
will, of course, front the south, and the door may be at either end.

The border for the grapes should be made partly on the in-
side and partly on the outside ofthe front wall, so that the roots
of the vines may extend through to the open border. A trellis
of wire should be fixed to the rafters, about sixteen inches from
the glass, on which the vines are to be trained. Early in the
spring, the vines, which should be two year old roots, may be
planted in the inside border, about a foot from the front wall—
one vine below each rafter.

Som. The border should be thoroughly prepared and pulver-
ized before planting the grapes. Two thirds of mellow sandy
foam mixed with one third of a compost formed of well ferment-
ed manure, bits of broken charcoal, and a little lime rubbish,
vorms an excellent soil for the grape in this climate. If the
soil of the garden is old, or is not of a proper quality for the
basis of the border, it is best to prepare some for this purpose by
rotting and reducing beforehand, a quantity of loamy turf from
the road sides for this purpose. The depth of the border need
not exceed two feet, but if the subsoil is not dry at all seasons,
it should be well drained, and filled ur half a foot below the
border with small stones or brick bats.

THE GRAPE. 305

Prounine. Decidedly the best mode of pruning for a cold
house, or vinery without fire-heat, is what is called the long
or renewal mode, which we have already partially explained.
Supposing the house to be planted with good young plants,
something like the following mode of training and pruning may
be adopted. The first season one shoot only is allowed to pro-
ceed from each plant, and this, at the end of the first season, is
cut down to the second or third eye or bud. The year follow-
ing two leading shoots are encouraged, the strongest of which is
headed or stopped when it has extended a few joints beyond the
middle of the house or rafter, and the weaker about half that
length. In November these shoots are reduced, the strong one
having four or five joints cut from its extremity, and the weaker
one to the third eye from its lower end or place of origin. In
the third season one leading shoot is laid in from each of these,
the stronger one throwing out side shoots on which the fruit is
produced, which side shoots are allowed to mature one bunch of
grapes each, and are topped at one or two joints above the fruit.
No side shoots are allowed to proceed from the weaker shoot,
but it is laid in, to produce fruit the ensuing season, so that by
the third season after planting, the lower part of the house or
rafters is furnished with a crop of fruit proceeding from wood
of the preceding year. At next autumn pruning, the longest
of these main shoots is shortened about eighteen inches from the
top of the rafter, and the next in strength to about the middle of
the rafter, and all the spurs which had borne fruit are removed.
Each vine is now furnished with two shoots of bearing wood, a
part of old barren wood which has already produced fruit, and a
spur near the bottom for producing a young shoot for the follow-
ing year. Inthe fourth summer a full crop is produced, both
in the lower and upper part of the house, the longer or oldest
shoot producing fruit on the upper part of its length, and the
shorter on its whole length; from this last, a leading shoot is
laid in, and another to succeed it is produced from the spur
near the bottom. At the next autumn pruning, the oldest or
longest shoot, which has now reached the top of the house, is
entirely cut out and removed, and replaced by that which was
next in succession to it, and this in its turn is also cut out and
replaced by that immediately behind it, a succession of a year-
ly shoot being obtained from the lower part of the old stem.
(McIntosh.) This is decidedly the most successful mode for a
vinery without heat, producing abundant and fair crops of fruit.
Hoare, who is one of the most experienced and ingenious wri-
ters on the grape, strongly recommends it, and suggests that
“the old wood of a vine, or that which has previously produced
fruit, is not only of no further use, but is a positive imjury to
’ the fertility of the plant. The truth of this remark depends on
the fact that every branch of a vine which produces little or no

306 THE GRAPE.

foliage, appropriates for .ts own support a portion of the juices
of the plant that is generated by those branches that do produce
foliage.”

Routine oF cutturE. In a vinery without heat this is com-
paratively simple. As soon as the vines commence swelling
their buds in the spring, they should be carefully washed with
mild soap suds, to free them from any insects, soften the wood,
and assist the buds to swell regularly. At least three or four
times every week, they should be well syringed with water,
which, when the weather is cool, should always be done in the
morning. And every day the vine border should be duly sup-
plied with water. During the time when the vines are in blos-
_som, and while the fruit is setting, all sprinkling or syringing
over the leaves must be suspended, and the house should be
kept a little more closed and warm than usual, and should any
indications of mildew appear on any of the branches it may at
once be checked by dusting them with flower of sulphur. Air
must be given liberally every day when the temperature rises
in the house, beginning by sliding down the top sashes a little in
the morning, more at mid-day, and then gradually closing them
in the same manner. To guard against the sudden changes of
temperature out of doors, and at the same time to keep up as
moist and warm a state of the atmosphere within the vinery as
is consistent with pretty free admission of the air during sun-
shine, is the great object of culture in a vinery of this kind.

Thinning the fruit is a very necessary practice in all vine-
ries—and on it depends greatly the flavour, as well as the fine
appearance and size of the berries and bunches. The first
thinning usually consists in taking off all superfluous blossom
buds, leaving only one bunch in the large sorts or two in the
small ones to each bearing shoot. The next thinning takes
place when the berries are set and well formed, and is per-
formed with a pair of scissors, taking care not to touch the ber-
ries that are left to grow. All this time, one third of the berries
should be taken off with the point of the scissors, especially
those in the centre of the cluster. This allows the remainder
to swell to double the size, and also to form larger bunches than
would otherwise be produced. Where the bunches are large,
the shoulders should be suspended from the trellis by threads, in
order to take off part of the weight from the stem of the vine.
The last thinning, which is done chiefly to regulate the form of
the bunch, is done by many gardeners, just before the fruit be-
gins to colour—but it is scarcely needed if the previous thinning
of the berries has been thoroughly done.

The regular autumnal pruning is best performed about the
middle of November. The vines should then be taken down,
laid down on the border, and covered for the winter with a thick °
layer of straw, or a slight covering of earth.

THE GRAPE. 307

CULTURE UNDSR GLASS, WITH FIRE-HEAT. As the foreign
grape is almost the only fruit of temperate climates, which can-
not be raised in perfection in the open air in this climate, we
shall give some concise directions for its culture in vineries
with artificial heat. Those who only know this fruit as the
Chasselas or Sweetwater appears, when grown in the open
air, have little idea of the exceeding lusciousness, high flavour,
size and beauty of such varieties as the Black Hamburgh or
Muscat of Alexandria, when well grown in a first rate vinery.
By the aid of artificial heat, which, in this climate, is, after all,
chiefly required in the spring and autumn, and to counteract
any sudden cold changes of atmosphere, this most admirable
fruit may easily be produced for the dessert, from May till De-
cember. Indeed by vineries constructed in divisions, in some
of which vines are forced and in others retarded, some gentle-
men near Boston, have grapes nearly every month in the year.

Construction of the vinery. The vinery with fire-heat may
be built of wood, and in the same simple manner as just de-
scribed, with the addition of a flue above the surface of the
ground, running close along the end, two feet from the front
wall, and about a foot from the back wall, and returning into a
chimney in the back wall over the furnace.

For the sake of permanence, however, a vinery of this kind
is usually built of brick; the ends and front wall eight inches
thick; the back wall a foot thick—or eight inches with occa-
sional abutments to increase its strength. “In fig. 92 (I) is shown
a simple plan of a
vinery of this kind.
In this the surface
of the ground is
shown at a, below
which, the founda-
tion walls are sunk

‘ ) three feet. Above
“ . 1h ) thesurface the front
He NA ) wall 6, rises two
feet, the back wall
c, twelve feet, and
the width of the
house is fourteen
feet. On these walls
are placed the raft-
|_« ers, from three to
four feet distant,
with the sashes in
Fig. 92. Plan and section eg avinery, with fire-heat. two lengths.

In the present example the flues are kept out of the way, and

the space clear, by placing them in a square walled space, di-

R

sneer ese

\

oe 5 ere

308 THE GRAPE.

rectly under the walk; the walk itself being formed by an open
grating or lattice, through which the heat rises freely. The
arrangement of the flue will be better understood by referring
to the ground plan (IL.) In this the furnace is indicated at d,
in the back wall;* from this the flue rises gradually to e,
whence it continues nearly the length of the house, and return-
‘ing enters the chimney at f. For the convenience of shelter,
firing, etc., it is usual to have a back shed, g, behind the back
wall. In this shed may be a bin for wood or coals, and a sunk
area (shown in the dotted lines around d, /,) with steps to de-
scend to the furnace and ash-pit.t There are two doors, h, in
the vinery at either end of the walk.

The border should be thoroughly prepared previously to
planting the vines, by excavating it two feet deep and filling it
up with suitable compost. This is best formed of one half
loamy turf, well rotted by having been previously laid up in
heaps, (or fresh and pure loamy soil from an old pasture or
common ;) one third thoroughly fermented horse or cow ma-
nure, which has laid in a turf-covered heap for three months;
and one-third broken pieces of charcoal and old lime rubbish.
The whole to be thoroughly mixed together before planting the
vines.

The vines themselves should always be planted in a border
prepared inside of the house, and in order to give the vines that
extent of soil which is necessary for them, the best cultivators
make an additional border twelve or fourteen feet wide outside,
in front of the vinery. By building the foundation of the front
wall on piers within a couple of inches of the surface, and sup-
porting the wall above the surface on slabs of stone reaching
trom pier to pier, the roots of the vines easily penetrate to the
border on the outside.

The vines should be planted early in the spring. Two year
old plants are preferable, and they may be set eighteen inches
from the front wall—one below each rafter, or, if the latter are
over three feet apart, one also in the intermediate space.

The pruning and training of the vines we have already de-
scribed. The renewal system of pruning we consider the best

* This furnace should be placed two feet below the level of the flue at
e, in order to secure a draught, after which it may be carried quite level
till it enters the chiraney. An air chamber may be formed round it, with
a register to admit heated air to the house when necessary. A furnace
fourteen inches square and deep, with an ash-pit below, in which anthra-
cite coal is burned, will be found a very easy and perfect mode of heating
a house of this width, and thirty feet long.

+ The most perfect vinery that we have seen in this country is one of
two hundred feet long at the country residence of Horace Gray, Esq.,
Newtown, near Boston. It is built of wood, with a curved span roof,
after a plan of Mr. Gray’s which seems to us to combine fitness and beauty
in an unusual degree.

THE GRAPE. 309

in all cases. The spur system is, however, practised by many
gardeners, with more or less success. This, as most of our
readers are aware, consists in allowing a single shoot to extend
from each root to the length of the rafters : from the sides of this
stem are produced the bearing shoots every year; and every
autumn these spurs are shortened back, leaving only one bud
at the bottom of each, which in its turn becomes the bearing
shoot, and is again cut back the next season. The fruit is
abundantly produced, and of good flavour, but the bunches are
neither so large nor fair, nor do the vines continue so long in a
productive and healthy state as when the wood is annually re-
newed,

The essential points in pruning and training the vine, what-
ever mode be adopted, according to Loudon, “are to shorten the
wood to such an extent that no more leaves shall be produced
than can be fully exposed to the light; to stop all shoots pro-
duced in the summer that are not likely to be required in the
winter pruning, at two or three joints, or at the first large
healthy leaf from the stem where they originate; and to stop
all shoots bearing bunches at one joint, or at most two, beyond
the bunch. As shoots which are stopped, generally push a
second time from the terminal bud, the secondary shoots thus
produced should be stopped at one joint. And if at that joint
they push also, then a third stopping must take place at one
joint, and so on as long as the last terminal bud continues to
break. Bearing these points in mind, nothing can be more
simple than the pruning and training of the vine.”

When early forcing of the vines is commenced, the heat
should be applied very gently, for the first few days, and after-
wards very gradually increased. Sixty degrees of Fahrenheit’s
thermometer may be the maximum, till the buds are all nearly
expanded. When the leaves are expanded sixty-five may be
the maximum and fifty-five the minimum temperature. When
the vines are in blossom, seventy-five or eighty, in mid-day,
with the solar heat should be allowed, with an abundance of
air, and somewhat about this should be the average of mid-day
temperature, But, as by far the best way of imparting infor-
mation as to the routine of vine culture under glass is to pre-
sent a precise account of a successful practice, we give here
the diary of O. Johnson, Esq., of Lynn, Mass., as reported by
him in Hovey’s Magazine. Mr. Johnson is a very successful
amateur cultivator, and we prefer to give his diary rather than
that of a professional gardener, because we consider it as likely
to be more instructive to the beginner in those little points which
most professional men are likely to take for granted as being
commonly known. We may premise here that the vines were
planted out in the border in May, 1835; they were then one
year old, in pots. In 1836 and 1837, they were headed down.

310 THE GRAPE.

In 1838 they bore a few bunches of grapes, and made fine wood
for the following year, when the date of the diary commences.

. | Feb. 1839

2 | Tempera-

Ss ture, ~

Blalelz Diary OF THE VINERY.

ais )

Belz |e

13 Commenced fire heat in the vinery. [The ther-

mometrical observations are taken at 6 o'clock
in the morning, at noon, and 10 o'clock at
night. ]
14|50/80'60|Placed horse manure in the house to warm the
border. Washed the house. Took up the vines,
(which had been covered to protect them from
the frost,) and washed them with warm soap
suds; raised as much moisture as possible. Wea-
ther moderate and cloudy.
58/Weather quite moderate and thawy. Sleet.
55|Covered inside border with sand for sprinkling.
Thaw. Whitewashed the yinery.
17|50/55/58|Earthen pans on the flues kept filled with water,
but syringing suspended on account of the mois-
ture in the atmosphere, it having been damp for
three days. Cloudy.
18/51/67/60)Washed vines with soap suds. Weather moderate :
a slight snow last night.
19/40/75|60|Pans kept full of water for the sake of steam, and
vines syringed twice a day in sunny weather.
Weather changed suddenly last night; cold, and
temperature fell 10° below minimum point.
20|57)70|61|A Sweetwater vine in a pot, taken from the cellar
on the 18th, and pruned at that time, is now
bleeding profusely. At this season of the year,
in order to economize with fuel, the furnace
should be managed carefully. We found it a
good plan about 10 o’clock at night to close the
door of the ash-pit and furnace, and push the
damper in the chimney as far in as possible. No
air is then admitted, except through the crevices
of the iron work. The thermometer fell only 4°
during the night. Watered vines with soap
suds.
21|57|75/61|The last seven days have been very mild for the
season: to-day appears like an April day.
22|57|64/63| Weather became cold during the night.
24|60/63/64|Weather cloudy and thawy for the last three days.

15|50|70
16/48/60

THE GRAPE. 311

Diary or THE VINERY.

The floor of the vinery kept constantly damp,
and the flues watered twice at night.
25|57|64|64|Rainy and thaw.
26|59/70|65|Muscat of Alexandria vine bleeding at the buds.
Weather clear and rather cool.
27|59|64\64|Muscat vine continuing. to bleed excessively, and
finding all attempts to stop it unsuccessful, we
hastily concluded to prune it down beyond the
bleeding bud, and cover the wound with bladder
of triple thickness (two very fast:) this, it was
supposed, would stop it; but in a few moments
the sap re-appeared, forcing its way through other
buds, and even through the smooth bark in many
places. The buds on the Sweetwater vines in
pots began to swell. Rain last night; dull
weather during the day: snow nearly gone.
28|58)75/65 Morning fine; afternoon cloudy. When fire is at
a red heat, the damper and furnace door are
closed to keep up the heat.

MBE

1|56|80|71/Bright morning ; weather cool.

2\64|70/68|Quite warm and pleasant for the season.

3|58|64|64|Weather changed last evening suddenly; a cold
snow storm set in to-day. Afternoon clear.

4|62|/80|63|Buds of some black Hamburg vines beginning to
swell. Dug up the inside border, and, notwith-
standing all precautions, destroyed a few of the
grape roots, which were within three inches of
the surface. From this circumstance, we have
determined not to disturb the border outside, but
merely to loosen two inches below the surface:
we are satisfied that the vines have been injured
by deep digging the borders. Cold severe; last
night temperature 2° below 0

5|51/70|68|The cold very severe. The sudden changes render

’ it almost impossible to keep a regular tempera-
ture in the house, which should not stand (at this
stage of forcing) below 60°. The house having
originally been intended for a grapery without
fire heat, it is not well adapted to forcing.

6|60 it 3|68| Weather cool and pleasant.

7/62175168|Buds of the vine in pot breaking.

312 THE GRAPE.
March
ri | April 1839
oS en ture.
Z Diary OF THE VINERY.

9|/60|75/63|Buds of Hamburgs breaking. Snow last night.

10|60)73/63

11|50|75/60 Quite cold last night. Windy.
12/54/76/62|Buds of Hamburgs mostly breaking. Omid ho

the changeable weather, there is some fear that
there has been too much heat, as a few of the
shoots appear weak. Plenty’ of air has been
given daily.

13/60|75/64|Buds of Muscat of Alexandria breaking. Fruit

buds appear on the Hamburgs.

14|60/74/60
15/54 70)64
16|60|75\61;

17|60|80

18/63/63
19/62/60
20/62/65
21/62/62
22/60/60
23/62

24/60

25/60
26/62
2763
28/61
29|64
30/66
31\62

APRIL.

1/60
2162

61/The buds have broken remarkably fine: almost
every bud throughout the house is opening.
Longest shoot on Hamburg was four inches at
noon. The Muscat, which broke first last year,
is now the most backward. Quere—Is it not
owing to excessive bleeding ?
64
63
64
66
66
66|After this period, “the thermometer was observed
69| only at morning and at night.
The temperature ranging from 62° to 80° during
the remainder of the day, with an abundance of
air in good weather.

70/The last six days cloudy; wind east; quite cold
last night for the season.

72
71

THE GRAPE. 313

Diary oF THE VINERY.

5/65/73

6|66|76/Tcpped the fruit-bearing shoots one joint above the
fruit, and when the lower shoots appear weak, top
the leading shoot of the vine.
7|74166

8|62|72|Discontinued syringing the vines.

14|68/76/The last three days wind north-east, with much rain ;
to-day sleet and rain.

Grapes blooming beautifully : keep up a high temper-
ature with moisture, when the weather is cloudy
during the day.

15/67/77

16|72|77|Floor sprinkled to create a fine steam.

17/77/74

18/66|78/A few clusters of flowers open on the Muscat of Alex-
andria.

19/73)77

20/70/76

21/64/78)/Temperature kept up. The thermometer should not
be allowed, at this stage of the growth of the vines,
2 to fall below 75°; but owing to the faulty con-
struction of the house, it has been almost impossible
to keep up a regular heat.
22)71|/78'The grapes on the black Hamburg vines are mostly
set; those at the top of the house as large as small
peas, while those below are just out of bloom. Man
of the bunches show great promise, and the vines look
remarkably vigorous and strong, with the exception
of one vine, next the partition glass, which made
the largest wood last season, apparently fully ripe
and little pith; notwithstanding these favourable
promises, it showed little fruit, and the shoots are
small and weak,
23/69/81|Cut out about fifty bunches in thinning.
24177175) ;

14

os

314. THE GRAPE.

Diary oF THE VINERY.

30/70|/70|\Commenced syringing again, twice a day, in fine wea
b ther. Moisture is also plentifully supplied by keep
ing the pans well filled with water.

6
3|66|68|Much rain during the last week : have kept a brisk fire
in the day, and admitted air. The vines look finely.
Continue thinning and shouldering the bunches,
after cutting out about one half their number. [By
shouldering is understood tying up the shoulders
on the large clusters to the trellis, so that they may
not press upon the lower part of the bunch.]
4/68/70
5|60)77
6|61/62
7/59/66
8|57|73|Plenty of air admitted.
9/70/68
10/58/62
11|56|54|Grapes now swelling off finely.
12\56|71/Abundance of moisture kept up.
13/65/66
14|63/73)A fine rain to-day. The month has been rather cool ;
several nights the past week the earth has frozen
slightly. The grapes are now swelling finely. Con-
tinue to thin the fruit daily.
15/65|68/The process of thinning the berries continued, taking
out some almost every day, and always the smallest.
16/69/70
17/68/61
18/58/71
19|68|74|Abundance of air given in fine weather.
20/68/69
21|62\69
22|70/76
23/66/72 ;
24'169!72|Next year’s bearing wood carefully laid in.

THE GRAPE. 315

Diary oF THE VINERY.

30/70/70

31)/62/68/The month of May has been, as a whole, unfavourable
for the grape. Much rainy and dull weather: we
have been obliged to light fires every night, and
occasionally inthe day. The grapes have been often

2 looked over and thinned, yet there is no doubt the
ar) scissors have been used too sparingly
1/69/68
2/66/66
3|66\64
4\66|68/All lateral branches cut clean out.
5|61/68
6|64/76
7|60|70| Bunches supported by tying to the trellis.
8/61|70
9|62|70
10/64|69|The grapes have now completed their stoning process,
and a few near the furnace swelling off. No mildew,
or disease of any kind, has yet been discovered, and
the vines generally have the most healthy and vig-
orous appearance. The weather has been dull and
disagreeable, which has rendered fires necessary.
11/64/64 ;
12|55/69

13\66|66/A few of the black Hamburgs and Zinfindals, near the
flue, perceived to be changing colour. Weather quite
unfavourable ; fires at night.

14/65)71

15|71|62|Syringing now discontinued.

16/61/68

17|58/66

18|50/66/The month, thus far, has been remarkable for high

19/61/60] winds, which have ‘injured many plants.

20/56/68

21|66)65

22/60/67

23'64'62i|The grapes are now ne finely. Those at the

316 THE GRAPE.

Diary or THE VINERY.

western flue mostly coloured ; also the Zinfindal next.
The second vine from the partition, having to sustain
the heaviest crop, is rather backward, and we fear
some of the berries may shrink: having left differ-
ent quantities on vines of the same apparent strength,
we shall be able to ascertain their powers of matu-
ration.

After this period the thermometrical observations were
discontinued ; as the crop was now beginning to
colour, and the weather generally warm, abundance
of air is admitted in all fine weather.

26|—/—|Bunches of the Zinfindal near the furnace, and at the
top of the house, are now perfectly coloured, and ap-
parently ripe. Ceased making fires.

29|—|—|A little air is admitted at night. Weather delight
ful.

July 4.—Cut six bunches of Zinfindal grapes; the largest a

pound and a half; weight of the whole five pounds and a
uarter.

6th.—Exhibited Zinfindal grapes at the Massachusetts Horti-
cultural Society.

13th.—Exhibited Black Hamburgh grapes atthe Massachusetts
Horticultural Society’s room.

15th.—A few bunches of the Muscat of Alexandria are now
ripe ; the flavour exceedingly fine.

20th.—Continued to cut Zinfindal grapes.

22d.—The ripening of all the grapes being now completed,
we have not deemed it necessary to continue the diary. In the
vinery we shall cut about two hundred and thirty pounds of
grapes from nine vines, [being about twenty-five pounds to each. }
The Hamburghs average nearly one pound and a quarter to the
bunch throughout.

In the cold house, separated from the vinery by the partition,
a little mildew was perceived. By dusting sulphur on the in-
fected bushes, the mischief is instantly checked. Most of the
cultivators with whom we have conversed complain grievously of
mildew this season, and some have lost part of their crops by
inattention on its first appearance.

Aug. 10th.—Again exhibited some of the Hamburgh grapes
at the Massachusetts Horticultural Society’s room. One fine
bunch weighed two and a half pounds, and a beautiful cluster

THE GRAPE. ol?

of Muscat of Alexandria one pound. Some of the berries of the
former measured three inches in circumference, and the latter
three and a quarter by three and three quarter inches.

Another season we intend to use a larger quantity of soap
suds on the grape border. Have not paid sufficient attention
to the watering of the border, and the inside, especially, must
have suffered. Another fault to be removed next year is, to tie
up all the projecting grapilons as well as the shoulders, which
would allow the grapes to swell without crowding.

The grapes in the cold house are swelling finely. The
bunches were thinned much more severely than in the vinery,
but, notwithstanding this, they are all filled up, and many are
too\crowded. ‘The berries are also larger than the grapes in
the vinery, though none of the clusters have attained the same
size.

Much has been written upon the subject of the shrivelling or
shrinking of grapes: none of the clusters in the vinery were
affected ; but in the cold house, some shrivelling was perceived
on a few bunches. We are inclined to believe that the moisture
given after the grapes begin to colour, and want of sufficient air,
are the causes.

To insure a good crop of grapes, we are satisfied that they
must have—plenty of heat—plenty of air—plenty of moisture—
severe thinning of bunches—and severe thinning of berries. The
vines, also, must be pruned often, and kept free : the wood never
crowded. Great attention must be paid to the airing of the
house, which must be done gradually, that there may be at no
time a sudden change in the temperature.

With such attention, and the prerequisite of a rich border, on
a dry subsoil, good crops of fine grapes are always to be obtain-
ed. The vines require much moisture until they have complet-
ed their last swell, when the moisture should be withdrawn.”

INsECTS AND DISEASES. When properly grown under glass,
the grape is a very vigorous plant, liable to few diseases. The
bleeding which often happens at the commencement of growth,
usually ceases without doing harm, when the foliage begins to
expand. If excessive, it may be stopped by a mixture of three
parts cheese parings and one part lime, applied to the wound.
The red-spider which sometimes infests vineries kept at a high
temperature, is usually destroyed by coating over the flues with
a wash of quick lime and sulphur, after which, the house must
be kept closed for half a day. The smaller insects which occa-
sionally prey on the young shoots, are easily kept down by
syringing the parts affected, with a solution of whale oil soap.

Varieties. There are in the catalogue a vast number of
names of grapes, many of which belong to the same fruit. But
there are really only twenty or thirty varieties which are at all

318 THE GRAPE.

worthy of cultivation in gardens. Indeed, the most experienced
gardeners are satisfied with half a dozen of the best sorts for
their vineries, and the sorts universally admired are the Black
Hamburgh, Black Prince, White Muscadine, and Muscat of
Alexandria. We will describe all the finest foreign grapes that
have been introduced, and for the sake of simplifying their ar-
rangement, shall divide them into three classes; Ist, those with
dark red, purple or black berries; 2d, those with white or yellow
ae 3d, those with light red, rose-coloured, gray, or striped
erries,

CLASS I.
GRAPES WITH DARK RED, PURPLE OR BLACK BERRIES.

1. Brack Crusrer. Thomp.

Black Morillon. Lind. Morillon noir.

Auverne. Franc Pineau. of the
Auverna. - Auvernes Rouge.

Pineau. Maia. Vrai ‘AcrvOvnaee f Hrench.
True Burgundy. Raisin de Bourgne.

Small Black Cluster. Speechly. Burgunder, the
Black Burgundy. Rother. Y ;
Karly Black. Schwarzer. tan

This excellent hardy grape is the true Burgundy grape so
highly valued for wine in France. It is readily distinguished
from Miller’s Burgundy, by the absence of the down on its
leaves, which peculiarly distinguishes that sort. The fruit is
very sweet and excellent, and the hardiness of the vine renders
it one of the best varieties for the open air in this climate.

Bunches small, compact, (i.e. berries closely set). Berries
middle sized, roundish-oval. Skin deep black. Juice sweet
and good. Ripens in the open air about the 20th of September.
Thompson gives more than 40 synonymes to this grape.

2. Buack Frontienan. Thomp.

Muscat Noir.

Sir William Romley’s Black.

Muscat Noir Ordinaire,

Purple Frontignan, ang
Black Frontignae. Thom
Purple Constantia. Pe
Black Constantia (of some).
Bourdales des Hautes Pyrénées.
Muscat Noir de Jura,

An excellent grape for the vinery, originally from the town
of Frontignan, in France, where it and other similar sorts are
largely cultivated for making the Muscadine or Frontignan
wine, ;

THE GRAPE. 319

Bunches rather long. Berries of medium size, round, quite
black. Skin thin, flavour musky and rich. Ripens in October.
A good bearer. *

The BLUE FRONTIGNAN, (Violet Frontignan and Black Con-
tantion, of some,) is rather inferior to the above, having only a
slightly musky flavour; the bunches are more compact, the
berries not quite round, purplish, with a thick skin.

8. Brack Hameuren. Thomp. Lind. Speechly.

Warner’s Black Hamburgh. Frankenthaler,

Purple Hamburgh. Frankenthaler Gros Noir.

Red Hamburgh. Trollinger,

Brown Hamburgh. Blue Trollinger. of various
Dutch Hamburgh. Troller. European
Victoria. Welscher. gardens.
Salisbury Violet. Fleisch Traube. ac. to
Hampton Court Vine. Hudler. Thomp.
Valentine’s, Languedoc,

Gibaralter. Mobrendutte.

Frankendale. Weissholziger Trollinger.

The Black Hamburgh has long been considered the first of
black grapes for the vinery, but it will very rarely perfect its
fruit out of doors. Its very large size and most luscious flavour
render it universally esteemed.

Bunches large (about nine inches deep),

and mostly with two shoulders, making it \
broad at the top. Berries very large, (fig.
93,) roundish, slightly inclining to oval.
Skin rather thick, deep brownish purple,
becoming nearly black at full maturity.
Flavour very sugary and rich. A good and
regular bearer.

Witmor’s New Brack Hampures isa
recent variety which is said to bear larger Black Hamburgh.
and handsomer fruit.

4, Brack Prince. Lind. Thomp.

Alicant. Sir A. Pytches’ Black,

Black Spanish. Pocock’s Damascus. ks te
Black Valentia. Cambridge Botanic Garden. Bipic
Black Portugal. Steward’s Black Prince. P.
Boston. Black Lisbon.

The Black Prince is very highly esteemed. It is hardier
than the Black Hamburgh, ripening very well here in good
situations in the open air, and bearing profusely, with the easiest
culture, m the vinery.

Bunches long and not generally shouldered, berries large,
rather thinly set, oval. Skin thick, black, covered with a thick
blue bloom. Flavour first rate—sweet and excellent.

320 THE GRAPE.

5. Brack Lomparpy. Lind. Thomp.

West’s St. Peters. Poonah.
Money’s. Raisin des Carmes,
Raisin de Cuba.

Bunches large and,long, with shoulders. Berries large,
roundish-oval. Skin thin, very black at maturity. Flavour
very rich and sugary. The leaves are rather small, and turn
purple as the fruit ripens. Thompson considers this synony-
mous with the Poonah grape introduced by Sir Joseph Banks,
from Bombay. It requires a pretty high temperature, and is
then a great bearer. .

6. Brack Morocco. Thomp.

Le Coeur. Lind. Ansell’s Large Oval Black.
Black Musca..el. Raisin d’Espagne.

A large and showy grape, ripening late, but requiring a good
deal of heat. The blossoms are a little imperfect, and require
to be fertilized with those of the Black Hamburgh, or some
other hardy sort.

Bunches large ; berries very large, oval; skin thick, dark red,
flavour tolerably sweet and rich.

7. Brack Saint Perer’s. Thomp.

Saint Peter's. Lind. Speechly. Black Palestine.
Oldaker’s West’s St. Peter’s.

A capital variety, ripening quite late, and which may be kept
on the vines if it is allowed to ripen in a cool house until winter.
This is one of the best sorts for a vinery without fire-heat.

Bunches of pretty good size, rather loose. Berries rather
large, round. Skin thin and black. Flavour delicate, sweet,
and excellent.

8. Brack Muscat or ALEXANDRIA. Thomp.

Red Muscat of Alexandria, Lind.
Red Frontinae of Jerusalem.

Bunches large, and shouldered. Berries large, oval, skin
thick, of a reddish colour, becoming black at maturity. Flesh
quite firm, with a rich musky flavour. Requires a vinery with
fire-heat.

9. Brack Tripoui. Thomp.
Black Grape from Tripoli. Lind. Speech.
This grape, which we have not yet seen in fruit, is said to be

THE GRAPE. 321

a large and very excellent one, ripening late, and well worthy
of a place in the vinery. It requires some fire-heat.

Bunches of medium size, shouldered, rather loose. Berries
large, round, often slightly flattened. Stones quite small. Skin
thin, purplish black, slightly covered with bloom. Flesh tender
and sweet, with a very high flavoured, rich juice.

10. Brack Muscapine. Lind. Thomp.
Black Chasselas, Chasselas Noir.

A pretty good black grape, scarcely succeeding well, how-
ever, in the open air, and inferior to other sorts for the vinery.

Bunches of medium size, compact. Berries roundish-oval.
Skin thick, black, overspread with a blue bloom, Juice sweet,
and of pretty good flavour

11. Buacx SWEETWATER. Thomp. Lind.
Water Zoet Noir.

Bunches small, compact. Berries small, round. Skin thin,
with a sweet and pleasant juice. A second rate, but rather
hardy sort.

12. Earty Buackx Jury. Thomp. Lind.

July Grape. De St. Jean.

Madeline. Schwarzer Friihzeitiger.

Madeline Noir. Burguider. of the
Raisin précoce. Poutéau. August Traube. Germans.
Morillon Hatifi 0. Duh. Jacobs straube.

The earliest of grapes, and chiefly valued for the dessert on
that account. In the open air it ripens, here, the last of July,
or early in August. The leaves are rather small, and light
green above and beneath.

Bunches small and compact. [Berries small, quite round.
Skin thick, black, covered with a blue bloom. Flavour mode-
rately sweet, but not rich or perfumed.

13. Esprrtone. Thomp. Lind.

Turner’s Black. Hardy Blue Windsor.
Cumberland Lodge.

The Esperione is a hardy, luxuriant, and prolific grape, grow-
ing as well in the open air as the Muscadine, and even better in
many situations. It is yet very rare with us, but merits more
general cultivation.

Bunches large, shouldered, like the Black Hamburgh in size.
Berries round, or occasionally flattened, and often indented with
a groove, Skin thick, dark purple, powdered with a thick blue

822 THE GRAPE.

bloom. Flesh adheres to the skin, of a pleasant, sprightly fla
vour, not very rich.

14. Frntinpo.

This grape is of Italian origin, brought to notice by M. De
Bevay, of Vilvord, who received it of Major Esperin, and is
said to have been discovered by the French army in Naples.

Its growth is vigorous. Peduncle very stout. Bunch large,
compact, and shouldered. Berries of the largest size, nearly
round, slightly oval. Skin dark violet. Flesh abounds in a
sugary juice, and has a peculiarly pleasant aroma. It has a
resemblance to the Black Hamburgh, but is considerably
earlier. (Al Pom.) .

15. Mitter’s Bureunpy. Lind. Thomp. Speechly.

Miller Grape. Miller.

Le Meunier. Mullevrebe.

Morillon Taconné. Morone Farinaccio. of European
Fromenté. Pulverulenta. gardens.
Aleatica du Po. Farineux noir.

Sauvignien noir. Noirin.

A favourite variety, long known and cultivated in all parts
of the world as a hardy grape for wine and table use. It ripens
pretty well in the open air, and is readily known by the dense
covering of cottony down which lines both sides of the leaves,
whence the name mller’s grape.

Bunches short, thick, and compact. Berries roundish-oval,
very closely set together. Skin thin, black, with a blue bloom.
Flesh tender, abounding with a sweet, high flavoured juice.
Each berry contains two small seeds.

16. Scuiras.

A seedling raised by Leclerc, and, according to M. Vibert, it
is, of all the large berried black grapes, the one which ripens the
earliest, arriving at maturity nearly as early as the Chasselas,
and nearly a month earlier than the Black Hamburgh. It is
an important acquisition as a table grape. It is a sturdy, vigor-
ous grower. Leaves large, generally three-lobed, very downy
beneath and slightly so on the upper surface,

Bunch long, loose, and shouldered. Berries irregular in size,
elongated, oval in form. Skin reddish-violet, thickly covered
with bloom. Flesh juicy, crisp, with a particularly sweet, deli-
cious aromatic flavour. (Al Pom.)

THE GRAPE. 328

CLASS II.
GRAPES WITH WHITE OR YELLOW BERRIES.

17. Crorat. Thomp. Lind. Duh.

Parsley-leaved. White Parsley-leaved.
Parsley-leaved Muscadine. Malmsey Muscadine.
Raisin d’Autriche.

The Parsley-leaved grape, as its name denotes, is remarkable
for its very deeply divided leaves, quite unlike those of any
other sort. It succeeds very well with us in the open air, and
may therefore be considered a valuable sort, but it is greatly
superior in flavour when grown under glass.

Bunches of middle size, long, rather loose. Berries round.
Skin thin, white, with a sweet and pleasant, but not rich flavoured

uice.
; There is a variety of this grape with red fruit.

16. CuasseLas Musqui. Thomp. Duh.
Musk Chasselas. Le Cour.

A very delicious grape, the highest flavoured Chasselas, hay-
ing much of the flavour of the Muscat of Alexandria.

Bunches of medium size, long and rather loose. Berries
middle size, round. Skin thin, yellowish white. Flesh tender,
with an abundant juice, of a rich musky flavour. Leaves small-
er and deeper green than those of the Sweetwater or Musca-
dine.

17. Cuartsworru Toxay. Thomp.

A new variety very recently received from England, reputed
to be of superiour quality.

Bunches long, compact. Berries large, oval. Skin thick,
white. Flavour rich and excellent, with a Muscat perfume.

18. Earty Waite Matvasra. Thomp.

Morna Chasselas. Mornair blanc.

Early Chasselas. Le Melier. of the
Grove End Sweet Water. Melier blane. French.
White Melier. Blane de Bonneuil.

A nice early grape, and a good bearer, which is in fact only
an earlier variety of the Chasselas. It bears very well in the
open air.

Bunches in size and form, much like those of the white Chas-

324 THE GRAPE.

selas or Royal Muscadine. Berries round, yellowish white.
Skin thin. Flesh sweet, juicy, and agreeable in flavour. Ripens
in August. The leaves are pale green on the upper side, slight-
ly downy below, cut into five, rather deep lobes.

19. Prrmaston Warts CLustTER.

A pretty hardy grape, raised in Pitmaston, England, from the
Black Cluster, ripening rather earlier than the Sweetwater, of
good quality, and well deserving a place where the foreign grapes
are cultivated in the open air.

Bunches of medium size, compact and shouldered. Berries
middle sized, round. Skin thin, amber colour, occasionally
tinged with a little russet when fully ripe. Flesh tender, juicy,
sweet and excellent.

20. Royat Muscapine. Thomp. Lind. Mill.

Amber Muscadine. Chasselas blanc.

Early White Teneriffe. Chasselas de Fontainebleau. t
Golden Chasselas. D’Arbois. bs “
White Chasselas. Raisin de Champagne. ane
Chasselas doré. Amiens.

A truly excellent grape in all respects—one of the very best
for hardy culture in this climate, or for the vinery. It is every-
, where highly esteemed, and is the Chasselas

( par excellence of the French.
Bunches large, and shouldered. Berries,
(fig. 94,) larger than those of the Sweetwater,
round, Skin thin, at first greenish white,
but turning to an amber colour when fully
ripe. Flesh tender, with arich and delicious
flavour. Ripens here about the 20th of Sep-
tember. Wood and foliage stronger than

those of the Sweetwater.

Royal Muscadine.

21. Scorch Wurre Ciuster. Thomp.
Blacksmith’s White Cluster.

This is a new grape, not yet fairly tested in this country, but
which is likely to prove a valuable one for garden culture, as it
has the reputation in England of being very hardy, very early,
and a great bearer. It was raised from the seed by a black-
smith of Edinburgh in 1812.

Bunches of middle size, compact. LDerries medium sized,
roundish-oval. Skin white, thin. Flesh tender, juicy, sweet,
and excellent.

THE GRAPE. 325

22. Syrian. Thomp. Lind. Speech.
Jews.

This is believed to be the grape mentioned in the scriptures
as found by the Israelites on the brook of Eschol, the bunches
of which were so large as to be borne on a staff by two men.
It is a very superb looking fruit, and has been grown in this
country to very large size. In England bunches of it have been
produced weighing 194 Ibs. It is much inferiour in flavour to
No. 24, and is, perhaps, therefore, scarcely desirable in a small
collection.

Bunches enormously large, and regularly formed, with broad
shoulders. Berries large, oval. Skin thick, white at first, but
becoming a tawny yellow, or amber when at full maturity. Flesh
firm and solid, moderately juicy and sweet, though not rich.
Will hang till Christmas in a vinery. The wood and foliage are
very large.

23. VerpeLHo. Thomp. Lind.

Verdal. Verdilhio.
Madeira Wine Grape.

A vigorous growing grape, of good quality, from Madeira,
which is largely used in that island for making the best wines.

Bunches rather small, loose. Berries small, rather unequal
in size, and often without seeds. Skin thin, semi-transparent,
yellowish-green, a little tinged with russet when very ripe.
Juice a little acid at first, but rich and excellent at maturity.

24, Wuite Muscar or Atexanpria. Thomp. Lind.

Frontniac of Alexandria. Miller White Muscat of Lunel.
Jerusalem Muscat. ' Lunel.

Malaga, Muscat d’ Alexandria,

White Muscat. Passe-longue Musqué. Duh.
Tottenham Park Muscat. Passe Musqué.

Rebibo, (of Sicily.)

The most delicious of all grapes, but re-
quires to be grown under glass in this cli-
mate. In favourable seasons it reaches ma-
turity well in a vinery without fire-heat, but
it can scarcely be said to attain its highest
flavour except with the aid of artificial heat.

Bunches very large, often 9 to 12 inches,
long, rather loose and irregular. Berries
very large, an inch or more long, oval.
Skin thick, white or pale amber when
fully ripe. Flesh quite firm and crisp, pee
with a peculiarly musky, rich, perfumed White Muscatof Alea-
flavour, very delicious. Seeds small, and andr it,

326 THE GRAPE.

occasionally absent from the larger berries. This variety is a
very strong grower, and is raised in great perfection about
Boston. It will hang a long time on the vines.

Mr. Thompson considers the Maraca grape (brought to this
country in jars,) as synonymous. It is picked so early for im-
portation as to have little flavour.

The Cannon-Hatt Muscat, an English seedling, closely re-
sembles this grape, but the flesh is firmer, the skin yellower, and
it is not quite so rich in flavour. It also sets rather badly, re-
quiring to be fertilized by hand with the pollen of some other
sort.

25. WuitEe Frontienan. Lind. Thomp.

White Constantia. Moschata Bianca.

White Frontniac. Moscado Bianco.
Nepean’s Constantia. Moscatel Commun.
Muscat Blane. Muscateller.

Raisin de Frontignan. Wiesser Muscateller.
Muscat Blane de Jura. Weisse Muscaten Traube.

The White Frontignan is a very favourite grape, as the many
names, quoted above, by which it is known in various parts of
Europe, sufficiently prove. Its hardy habit, uniform productive-
ness In the vinery, and most luscious flavour, make it everywhere
esteemed.

Bunches of medium size, or pretty long, and without shoul-
ders. Berries middle sized, round, rather thickly set. Skin
thin, dull white or yellow, covered with a thin bloom. Flesh
tender, with a rich, perfumed, musky flavour.

26. Wuite Sweetwater. Thomp.

Early White Muscadine. Dutch Sweetwater
White Muscadine, (of Lind.) Chasselas Precoce.
Early Sweetwater. Chasselas Royal.

Stillward’s Sweetwater. Water Zoete Blanc.

This grape is better known, and more commonly cultivated
than any other in this country, although it is inferiour to the
Royal Muscadine. It differs from the latter in having weaker
wood, and open, loose bunches of a paler colour.

Bunches middle sized, loose or open, usually with many
small imperfect berries, shouldered. Berries of the middle size,
round. Skin thin, clear watery green, rarely becoming amber
except very fully exposed to the sun. Flesh crisp, watery,
sweet, but not high flavoured. Ripens in the open air from the
20th to the last of August—a fortnight earlier than the Royal
Muscadine.

27. Wuire Toxay. Thomp.

Genuine Tokay. Lind. Speech. Gray Tokay ?
Tokai blanc.

This is the fruit from which the delicious Tokay wine of

THE GRAPE. F 327

Hungary is made. We have ripened it very well in the open
air. Its flavour is good and its aroma peculiarly agreeable.

Bunches of medium size, compact. Berries rounded oval,
closely set. Skin thin, of a dull white. Flesh very delicate,
sweet and perfumed. Leaves deeply 5-lobed, and covered with
a satiny down on the lower surface.

28. Wurtz Hampuren. Thomp.

White Lisbon. White Portugal.
White Raisin.

This is the Portugal grape of commerce, which is so largely
exported to different parts of the world in jars. It is not a high
flavoured though a very showy grape, and will hang a long time
on the vines after matutity. It requires a vinery.

Bunches very large and loose. Berries large oval. Skin
thick, greenish-white. Flesh solid, sweet, and sometimes with
a slight Muscat flavour. Bunches of this variety weighing over
three pounds have been grown near Boston.

29. Wuire Nice. Thomp. M‘Intosh.

A very large and showy fruit, and, in a vinery with fire-heat,
a very excellent sort. M‘Intosh, an English gardener of repu-
tation, has grown bunches of this the White Nice to the enor-
mous weight of eighteen pounds, and considers it “one of the
noblest of grapes.”

Bunches very large, with loose shoulders. Berries roundish,
medium size, thinly distributed over the shoulders and sides of
the bunch. Skin thin, rather tough, greenish-white, becoming,
finally, a little yellowish. Flesh crisp, sweet, and of very good
flavour. Leaves and wood very strong, the latter remarkably
downy beneath.

30. Wuire Risstinec. Thomp.
Schloss Johannisberg. Petit Riessling.

Rudeshimerberg. Grosser Riessling.
Reissling. Réssling.
Kleier Rissling.

The most celebrated grape of the Rhine, producing the cele-
brated Hock wines _ It is yet little known in this country, but
from its very great hardiness and productiveness, in the cold
districts of its native soil, we hope to find in it a valuable acqui-
sition for our gardens—if not for our vineyards.

Bunches of medium size, compact. Berries rather small,
round. Skin thin. Flesh tender and juicy, with sweet and
sprightly pleasant flavour.

328 THE GRAPE.

CLASS III.
GRAPES WITH LIGHT RED, ROSE-COLOURED, OR STRIPED BERRIES.

31, ALEPPO. Thomp. Lind.

Switzerland Grape. Raisin d’Aless.

Striped Muscadine. Chasselas panaché.
Variegated Chasselas. Maurillan panaché.
Raisin Suisse. Maurillan noir panaché.

A very singular grape, the berries being mostly striped with
white and black in distinct lines ; or sometimes half the bunch
will be black, and half white, It bears very well, and is de-
serving a place in the vinery of the amateur. The foliage is
also prettily striped in autumn.

Bunches rather below medium size. Berries medium size,
roundish. Skin thin, striped with white and dark red, or black
Flesh juicy, and of a rich and excellent flavour.

32. Grizzty FRoNTIGNAN. Thomp. Lind.
Red Frontignan, (of some.) Muscat Gris.
Grizzly Frontignac. Muscado Rosso.
Red Constantia. Kimmel Traube.
Muscat Rouge. Grauer Muscateller.

This delicious grape requires to be grown in avinery, when it
is, to our taste, scarcely surpassed.

Bunches rather long, with narrow shoulders. Berries round,
of medium size, and growing closer upon the bunches than those
of the White Frontignan. Skin thick, pale brown, blended with
red and yellow. Flesh very juicy, rich, musky and high flavoured.

The Rep Fronrrenan Thompson considers the same as the
foregoing, only being more deeply coloured in some situations.
But Lindley, with whom we are inclined to agree in this case,
keeps it distinct. The latter describes the Red Frontignan as
having bunches without shoulders, berries perfectly round, and
deep red, flavour excellent. These two sorts require more care-
ful comparison.

33. Kyrent’s Vartecatep Cuassetas. Thomp.
Variegated Chasselas. Lind.

A hybrid seedling, raised by Mr. Knight from the White
Chasselas, impregnated by the Aleppo. A curious and pretty
fruit, but not first rate in flavour.

Bunches rather long, unshouldered. Berries below the mid-
Gle size, round, loosely set. Skin quite thin, white, shaded with

THE GRAPE. 329

bluish violet, sometimes becoming purplish in the sun. Flesh
tender, sweet, and pleasant. The leaves die off in autumn of
fine red, yellow, and green colours.

34, Lomparpy. 'Thomp. Lind.

Flame Coloured Tokay. Rhemish Red.
Wantage. Red Grape of Taurida.

The Lombardy is remarkable for the very large size of the
bunches, which are frequently twelve to eighteen inches long.
It is a handsome fruit, the berries thickly set, (so much so as to
need a good deal of thinning,) and it requires fire-heat to bring
it to full perfection.

Bunches very large, handsomely formed, with large shoul-
ders. Berries large roundish. Skin thick, pale red or flame
colour. Flesh firm, sweet, with a sprightly, very good flavour.

35. Rep Cuassztas. Thomp. Lind. Fors.
Red Muscadine. Jil. Chasselas Rouge. Duh.

‘This grape a good deal resembles the White Chasselas, ex-
cept that the berries are slightly coloured with red. Very rare-
ly, when over ripe, they become a dark red.

Bunches loose, not large ; berries medium size, round. Skin
thin, at first pale green, but when exposed to the sun they be-
come red. Flesh tender, sweet, and very good. Not very hardy.

Cultivation of the Native Grapes,

The better varieties of the native grapes, are among the most
valuable of fruits in the middle states. Hardy, vigorous, and
productive, with a moderate amount of care they yield the
farmer, and the common gardener, to whom the finer foreign
sorts requiring much attention and considerable expense in cul-
ture, are denied, the enjoyment of an abundance of very good
fruit. In this part of the country no fruit is more common than
the grape, and many families preserve large quantities for use
during the winter months, by packing them away, as soon as
ripe, 1n jars, boxes, or barrels, between layers of cotton batting
—in which way they may be kept plump and fresh till Feb-
ruary.

The grape region has been lately greatly extended by the
addition of new varieties, which, in consequence of ripening
their fruit much earlier than the Isabella and Catawba, are
suited to two or three degrees of latitude farther north than
the limit of the cultivation of these varieties.

The garden culture of the hardy native grapes, although
not very difficult, cannot be accomplished so as to give the

330 THE GRAPE.

fruit in perfection, without some attention to their habits and
wants. The soil should be dry, deeply worked, and well en-
riched, always bearing in mind that it is an essential point to
secure a perfectly open, sunny exposure, as it may always be
assumed that with us no atmosphere can be too warm or bright
for the grape; for although it will make the most vigorous
shoots in the shade of trees or buildings, yet the crops will be
small, the fruit poor and uncertain, and the vines likely to fall a
prey to mildew.

In the second place the vines should be kept within moderate
bounds, and trained to an upright trellis. The Isabella and
Catawba are so rampant in their growth, when young, that the
indulgent and gratified cultivator is but too apt to allow them
to overbear; the border should always be given to the exclusive
occupancy of the vines, and the roots should be allowed space
proportional to the branches they are to carry. By observing
these directions, and not suffering the vines to overbear, they may
be continued a long time in full vigour and productiveness.

The system of pruning and training these grapes generally
pursued is the upright mode, with the spur mode of training.
The first season’s growth of a newly planted vine is cut back
to two buds the ensuing fall or spring. These two buds are
allowed to form two upright shoots the next summer, which at
the end of the season are brought down to a horizontal position,
and fastened each way to the lower horizontal rail of the trellis,
being shortened at the distance of three or four feet from the
root—or as far each side as the plant is wished to extend. The
next season, upright shoots are allowed to grow one foot apart,
and these, as soon as they reach the top of the trellis, are also
stopped. The next year the trellis being filled with the vines,
a set of lateral shoots will be produced from the upright leaders
with from one to three bunches upon each, which will be the
first crop. The vine is now perfect, and, in the spur mode of
pruning, it is only necessary at the close of every season, that
is, at the autumnal or winter pruning, to cut back these lateral
shoots, or fruit spurs, to within an inch of the upright shoot
from which they sprung, and a new lateral producing fruit will
annually supply its place, to be again cut out at the winter prnuing.

After several years’ bearing, if it is found that the grapes fail
in size or flavour, the vines should be cut down to the main
horizontal shoots at the bottom of the trellis. They will then
speedily make a new set of upright shoots which will produce
very abundantly, as at first.

It cannot be denied that the renewal system of training (see
page 305), is certain of yielding always the largest and finest
fruit, though not so large a crop—as half the surface of the vine
is every year occupied with young wood, to take the place of
that annually cut out.

THE GRAPE. 331

What we have already stated, in page 306, respecting prun-
ing will apply equally well here. If the vine is fully exposed
to the sun it will require very little summer pruning; in fact,
none, except stopping the young shoots three joints beyond the
farthest bunch of grapes, at midsummer—for the leaves being
intended by nature to elaborate the sap, the more we can retain
of them, (without robbing the fruit unduly of fluids expended
in making new growth,) the larger and higher flavoured will be
the fruit; careful experiments having proved that there is no
more successful mode of impoverishing the crop of fruit than
that of pulling off the leaves.

In the axils of the leaves by the side of the buds, which are
to send forth shoots for next season’s crops—branches called
laterals push forth which should be pinched off at the first
leaf—and at the next leaf where they start again; generally the
second stopping will be sufficient.

The annual pruning of- the hardy grapes is usually per-
formed during mild days in February or March—at least a
month before vegetation is likely to commence. Many cul-:
tivators prefer to prune their vines in November, and, except
for cold latitudes or exposures, this is undoubtedly the better
season. :

Every third year, at least, the borders where the vines are
growing should have a heavy top-dressing of manure. The
vine soon exhausts the soil within its reach, and ceases bearing
well when that is the case. We have frequently seen old and
impoverished vines entirely resuscitated by digging in about
the roots, as far as they extend, a very heavy top-dressing of
slightly fermented stable manure.

Vineyarp Cutturr. While many persons who have either
made or witnessed the failures in raising the foreign grapes in
vineyards in this country, believe it is folly for us to attempt
to compete with France and Germany in wine-making, some of
our western citizens, aided by skilful Swiss and German vine-
dressers—emigrants to this country, have placed the fact of
profitable vineyard culture beyond a doubt, in the valley of the
Ohio. The vineyards on the Ohio, now covering many acres,
produce regular, and very large crops, and their wine of the
different characters of Madeira, Hock, and Champagne, brings
very readily from 75 cents to one dollar a gallon in Cincinnati.
The Swiss, at Vevay, first commenced wine-making in the
West, but to the zeal and fostering care of N. Longworth, Esq.,
of Cincinnati, one of the most energetic of western horticul-
turists, that district of country owes the firm basis on which
the vine culture is now placed. The native grapes—chiefly
the Catawba—are entirely used there, and as many parts of
the middle States are quite as favourable as the banks of the
Ohio for these varieties, the much greater yield of these grapes

332 THE GRAPE.

leads us to believe that we may even here pursue wine-making
profitably.

The vineyard culture of the native grape is very simple.
Strong, loamy, or gravelly soils are preferable—limestone soils
being usually the best—and a warm, open, sunny exposure
being indispensable. The vines are planted in rows, about six
feet apart, and trained to upright stakes or posts as in Europe.
The ordinary culture is as simple as that of a field of Indian
corn—one man and horse with a plough, and the horse culti-
vator, being able to keep a pretty large surface in good order.
The annual pruning is performed in winter, top-dressing the
vines when it is necessary in the spring; and the summer
work, stopping side shoots, thinning, tying, and gathering,
being chiefly done by women and children. In the fermenta-
tion of the newly made wine lies the chief secret of the vigne-
ron, and, much as has been said of this in books, we have sat-
isfied ourselves that careful experiments, or, which is better, a
resort to the experience of others, is the only way in which to
secure success in the quality of the wine itself.

Diseases. The mildew, which is troublesome in some dis-
tricts, is easily prevented by keeping the vine of small size,
and by the renewal system of pruning, or never allowing the
vine to bear more than two years on spurs from the same old
wood.

The beetles which sometimes infest the grape vines in sum-
mer, especially the large brownish yellow vine beetle, (Peled-
nota punctata,) and the grape-vine flea-beetle, (Haltica chalybea,)
are very destructive to the foliage and buds, and the most effec-
tual remedy is hand-picking when taken in time. But we
would also very strongly recommend again the use of open
mouthed bottles, half filled, (and kept renewed,) with a mixture
of sweetened water and vinegar, and hung here and there
among the vines. Indeed, we have seen bushels of beetles, and
other insects, destroyed in a season, and all injury prevented,
simply by the use of such bottles.

Varieties. The most valuable native grapes are those two
old standard varieties, Isabella and Catawba, with those more
recently introduced, Diana, Delaware, Rebecca, and Concord.
For warm exposures and particularly for the South the Her-
hemerit is a most excellent variety. The Elsingburgh, is a
very small grape, but of delicious quality, and the Clinton is
prized chiefly for latitudes where the Isabella does not always
ripen.

THE GRAPE. 333

1. Native Grapes.

AtexanpEr’s. Thomp. Prin.

Schuylkill Muscadell. Adium.
—— Mauscadine.

Cape Grape.

Spring Mill Constantia. + of Vevay, Jil.
Clifton’s Constantia.

Madeira, of York, Pa?

Tasker’s Grape.

Winne.

This grape, a natural seedling, was first discovered by Mr.
Alexander, gardener to Goy. Penn, before the war of the revo-
lution. It is not unfrequently found, as a seedling, from the
wild Foxgrape, on the borders of our woods. It is quite sweet
when ripe, and makes a very fair wine, but is quite too pulpy
and coarse for table use. The bunches are more compact, and
the leaves much more downy, than those of the Isabella.

Bunches rather compact, not shouldered. Berries of medium
size, oval. Skin thick, quite black. Flesh with a very firm
pulp, but juicy, and quite sweet and musky, when fully ripe,
which is not till the last of October.

2. Buanp.

Bland’s Virginia. Bland’s Madeira.
Bland’s Pale Red. Povwell.
Red Scuppernong, (of some.)

The Bland is one of the best of our native grapes, approach-:
ing, in flavour and appearance, the Chasselas grapes of Europe,
with very little pulp, and only a slight astringency. It does
not ripen well to the north of this, except in favourable situa-
tions, and should always be planted in a warm exposure. It is
a genuine native sort, (doubtless a natural seedling,) and is said
to have been found on the eastern shore of Virginia, by Col.
Bland_ of that state, who presented scions to Mr. Bartram, the
botanist, by whom it was first cultivated. The Bland is not a
great bearer, and has not proved valuable north. The iruit
keeps admirably, in jars, for winter use.

Bunches rather long, loose, and often with small, imperfect
berries. Berries round, on long stalks—hanging rather thinly.
Skin thin, at first, pale green, but pale red when ripe. Flesh
slightly pulpy, of a pleasant, sprightly, delicate flavour, and with
little or no musky scent, but a slight astringency. Ripens pretty
late. Foliage hghter green than that of the Catawba, smoother,
and more delicate. This vine is quite difficult of propagation
by cuttings.

334 THE GRAPE.

BrinCKLE.

Raised by Peter Raabe near Philadelphia, but not yet tested
as to hardiness. Bunch large, rather compact, sometimes
shouldered. Berries five-eighths of an inch in diameter; round,
black. Flesh solid, not pulpy. Flavour rich, vinous, and saccha-
rine; quality “best.” (Ad. Int. Rep.) P

CANADIAN CHIEF.

From Canada, and claimed to be a native, but so strongly
marked with foreign characteristics that we think it will not
prove to be an acquisition for general cultivation.

Bunches very large and shouldered, and the vine very pro-
ductive, and will probably do better in Canada than,in a warmer
latitude.

Cansy’s AvuGUST.

Raised by William Canby, of Wilmington, Delaware. Ripe
eight or ten days before Isabella, and rather better in quality.

Bunch four to five inches long, and over two inches broad,
very compact. Berry medium size, roundish, inclining to oval,
nearly black, thickly covered with bloom. Flesh tender, juicy,
not pulpy, or but very little, sweet and pleasant.

CassapDyY.

An accidental seedling that sprung up in P. H. Cassady’s
yard, in Philadelphia.

Bunches medium size, tolerably compact, and sometimes
shouldered. Berry below medium, round, greenish white, with
occasionally a faint salmon tint, and thickly covered with white
bloom. Flesh juicy, with but little pulp, flavour pleasant.
Quality “very good.” (Ad. Int. Rep.)

CarawBa. Adlum. Ken.
Red Muncy. Catawba Tokay.

This excellent native grape was first introduced to notice by
Major Adlum, of Georgetown, D. C., and was found by him in
Maryland. It probably has its name from the Catawba river,
but it has been found growing at various points from that river
to Pennsylvania. It is one of the hardiest, most productive,
and excellent of our native sorts, either for wine or table use,
and succeeds well in all situations not too cold for grape culture.
In habit of growth, it so closely resembles the Isabella that it is
difficult to distinguish the two, except in the colour and shape

THE GRAPE. 335

of the fruit. Unless it be very ripe, it is, ReEaR a little more
musky in flavour, than the Isabella.
Bunches of medium size, somewhat
loose, shouldered. Berries, round, (or
sometimes slightly oval,) pretty large.
Skin rather thick, pale red in the
shade, but pretty deep red in the sun,
covered with a lilac bloom. Flesh
slightly pulpy, juicy, very sweet,
with an aromatic, rich, musky flavour.
Ripe from the Ist to the middle of Catawba.
October, and should be allowed to hang till fully ripe.

Cuitps’ SuPERB.
Childs’ Seedling.

A very large fine grape grown in Utica, N. Y., by Mr. Childs.
It is doubtless of foreign origin, but has succeeded with him
without glass, although latterly grown under it. We presume
its foreign characteristics will not fit it for open culture.

CLARA.

Raised by Peter Raabe. Bunch medium, notcompact. Ber-
ry medium, round, green, faintly tinged with salmon when ex-
posed to the sun. Flesh tender, juicy, flavour rich, sweet and
delicious, quality “ best.”—(Ad. Int. Rep.)

CLINTON.

Origin uncertain—said to have originated in Western New
York, growth vigorous, hardy, and productive. Bunch medium,
shouldered, long and narrow, somewhat irregular but compact.
Berries round, rather below medium size, black, covered with a
thick bloom, juicy, with some acidity and toughness in its pulp,
but with a brisk vinous flavour; eatable eight or ten days before
Isabella, but continues austere till after cold weather, when it
becomes very good.

Couumpia. Prince.

This grape is said to have been found by Mr. Adlum on
his farm at Georgetown, D. C., a vigorous grower, produc-
tive.

Bunch small, compact. Berry small, black, with a thin bloom,
with very little hardness or acidity in its pulp, not high flavour-
ed, but pleasant and vinous, scarcely if at all foxy—tripe last of
September.

336 THE GRAPE.

Concorb.

This fine hardy native grape was raised from seed by E.
W. Bull, Concord, Mass. It is of very healthy, vigorous habit,
and exceedingly productive. Bunch rather compact, large
shouldered. Berries large, globular, almost black, thickly co-
vered with bloom. Skin rather thick, with more of the native
pungency and aroma than the Isabella, which it resembles, but
does not quite equal in quality. Flesh moderately juicy,
rather buttery, very sweet, with considerable toughness and
acidity in its pulp. It is more hardy than the Isabella and
ripens about ten days earlier, consequently it is a very valu-
able variety for a large northern range where the Isabella does
not ripen,

DELAWARE.

Heath.

Traminer. .
Red Resling. t incorrectly.

The precise origin of this grape is not known. We have the
following account of it from our friend, A. Thomson of Dela-
ware, Ohio, to whose appreciative taste and liberality the coun-
try is indebted for the introduction of our best hardy table

rape.

7 esting an indiscriminate mixture brought to Delaware for
sale by a German, he found this, whose excellence immediately
attracted his attention, and on inquiry as to its history, he found
it in the possession of some German emigrants who said they
brought it from New Jersey some eighteen years ago, having
obtained it from the garden of a French gentleman named Paul
H. Provost, in Kingswood township, Hunterdon Co., N. J. It:
was known in that vicinity asthe “ Italian wine grape,” and had
been received by Mr. Provost many years before from a bro-
ther residing in Italy.

By some German wine-growers in Cincinnati, it has been
thought to be Traminer, and by others the Red Resling, two
celebrated wine grapes of Germany, to which its fruit bears a
strong resemblance, but from which, in wood and foliage, it is
as distinct as any of our native grapes. Mr. Thomson thinks it
must have been an accidental seedling that sprang up in that
garden, as it is free from blight and mildew, never prematurely
losing its leaves, and seeming to luxuriate in our climate, which
cannot be said of any foreign variety with which we are ac-
quainted. Bunch small, very compact, and generally shoulder-
ed. Bervies smallish, round when not compressed. Skin thin, of
a beautiful light-red or flesh colour, very translucent, passing to
wine colour by long keeping, It is without hardness or acidity

THE GRAPE. 337

in its pulp, exceedingly sweet but sprightly, vinous, and aromatic,
and is well characterised by Mr. Prince* as our highest flavour-
ed and most delicious hardy grape. It is a vigorous grower, an
early and profuse bearer, and probably more hardy than Isabella
or Catawba. In the garden of Mr. Thomson, where all other

Delaware.

kinds were nearly destroyed by the unprecedented cold of ’55
and ’56, this alone was uninjured. It ripens nearly, or quite,

* Remarks in bringing it before the Pomological Congress.
15

338 THE GRAPE.

three weeks before the Isabella. Its bunches and berries are
very greatly increased in size by high culture.

DIANA.

A seedling of the Catawba raised by Mrs. Diana Crehore of
Boston, and named by the Massachusetts Horticultural Society.
Its promise of excellence was first made known to the public by
Mr. Hovey through his Magazine in 1844, and in 1849 the
Horticulturist announced it the best and most beautiful of Ame-
rican grapes, particularly valuable for its earliness. For the South
it has proved even better than at the North.

In its general appearance it bears a strong resemblance to its
parent, but in its earliness of ripening and in the quality of its
fruit, as well as in general hardiness and certainty of maturing its
crops, it is greatly superiour to that fine variety. The berries
are of the same globular shape, but not quite so large. The
bunches regularly conic in form, large, very compact, and heavy,
not properly shouldered, but often having a small bunch ap-
pended by a long branch of the peduncle.

The colour is a fine reddish lilac, thickly covered with bloom,
and the berries generally marked with three or four indistinct
star-like specks. The fruit when fully ripe abounds in fine rich
juice, vinous, and aromatic, from which all the offensive native
odor has disappeared. It hangs long on the vines, is not injured
by severe frosts, and keeps admirably for winter use. It is ex-
ceedingly productive and very vigorous.

Exsinesureu. Ken. Prin, Adlum.
Smart’s Elsingburg. §Elsenborough.

A very nice little grape for the dessert, perfectly sweet and
melting, without pulp, originally brought from a village of this
name in Salem Co., New Jersey. It is not a great deal larger

c than the common Frost grape, in the size of the

LE berry. A moderate, but regular bearer, ripens
well, and much esteemed by many for the table.

Bunches pretty large, loose, and shouldered,

Berries, small, round. Skin thin, black, covered

with a blue bloom. Flesh entirely without pulp,

, . melting, sweet, and excellent. The ieaves are

Eisingburgh. deeply 5-lobed, pretty dark green, and the wood

rather slender, with long joints.

Eminy.

Raised by Peter Raabe near Philadelphia, not proved as to
hardiness. Bunch large, not very compact, occasionally shoul-

_ THE GRAPE. 339

dered. Berry below medium, from three eighths to one half an
inch in diameter, round, pale red. Flesh very juicy, with little
orno pulp. Flavour saccharine and delicious, quality “ best” for
an out-door grape. (Ad. Int. Rep.)

GARRIGUES,

\

Raised by Edward Garrigues Kingsessing, Philadelphia. A
vigorous grower, hardy and productive, very much resembles
Isabella and no doubt a seedling of it. Bunch large, loose,
shouldered. Berries large, oval, dark purple, covered with a
thick bloom. Flesh with little toughness in its pulp, juicy,
sweet, and rich—ripe eight or ten days before Isabella.

GRAHAM.

An accidental seedling introduced by Wm. Graham, of Phi-
ladelphia. Bunch of medium size, shouldered, not compact.
Berry half an inch in diameter, round, purple, thickly covered
with a blue bloom, contains little or no pulp, and abounds in
saccharine juice of agreeable flavour, quality “best.” (Ad. Int.

Rep.)
Hartrorp PrRotiric.

Raised by Mr. Steel of Hartford, Conn. Hardy, vigorous, and
productive. Bunch large, shouldered, rather compact. Berry
large, globular, with a good deal of the native perfume. Skin
thick, black, covered with a bloom. Flesh sweet, moderately
juicy with considerable toughness and acidity in its pulp; ripe
about ten days before Isabella.

HERBEMONT.

Warren. Warrenton,
Herbemont’s Madeira.

Origin claimed for many localities, but not yet fully ascertain-
ed. This is the most rampant grower of all our hardy grapes,
and under favourable circumstances yields a fruit of surpassing
excellence with which the nicest detector of foxiness, thickness of
skin, toughness or acidity of pulp, can find no fault ; north of
Philadelphia it needs a warm exposure or favourable season for
the full development of all its excellences. In our village under
the care of a lady, it has not failed for many years to give a
most abundant crop of perfectly ripened fruit, and without pro-
tection has not suffered at all from winter killing. A very old
vine in Baltimore, which had never before failed to produce
abundantly since its first bearing, had, last winter when the mer-
eury fell to 19° below zero, all its young wood killed ; but
ordinarily in that latitude and further south, it is an unfail-

340 THE GRAPE.

ing bearer, and particularly fitted for those southern latitudes
that are liable to injury from late frosts in spring and early
frosts in autumn, as it flowers very late and ripens its fruit
early. Its leaves in autumn are the last to yield to frost, re-
maining perfectly green and vigorous after all others have
withered or fallen, consequently it has often an amount of
unripened wood which should be cut off before winter.

Bunch very large and exceedingly compact, shouldered. Ber-
ries below medium, round, dark blue, or violet, covered with a
thick light bloom. Skin thin, which is filled with a sweet, rich,
vinous, aromatic juice, of so little consistence, that it cannot be
called flesh.

Lenoir, Long, Devereaux, and Thurmond.—Under the above
names, grapes much resembling in character the Herbemont, are
grown in the Southern states, and we have hitherto considered
them synonymous of it; but all our southern friends claim that,
Lenoir is a distinct variety, and much earlier than any of the
others, and also at least that some of the others are distinct.
The matter is now under investigation, and we must wait the
result before deciding.

Hupson.

Originated in the garden of Mr. Calkins, Hudson, N. Y.
Growth similar to Isabella, and said to be two or three weeks
earlier. Bunch and berry much the same, but less sprightly
and not quite so rich.

Hype’s Euiza.

Intermediate in appearance, and quality between Isabella and
Clinton; growth not quite as strong as Isabella, but ripe a
week earlier.

JsaABELLA. LVyrin. Ken. Adlum.

This very popular grape, a native of South Carolina, was
brought to the north and introduced to the notice of cultivators
about the year 1818, by Mrs. Isabella Gibbs, the wife of George
Gibbs, Esq., in honour of whom it was named. _ Its great vigour,
hardiness, and productiveness, with the least possible care, have
caused it to be most widely disseminated. A vine growing
here has borne 12 bushels of grapes in a single year. It is, per-
haps, a little more hardy, and ripens earlier than the Catawba,
which renders it valuable at the northern part of this state, or
the colder portion of New-England. No farmer’s garden, how-
ever small, should be without this and the Catawba.

Bunches of good size—five to seven inches long, rather

THE GRAPE. 341

loose, shouldered. Berries, oval, pretty large. Skin thick
dark purple, becoming at last nearly
black, covered with a blue bloom.
Flesh tender, with some pulp, which
nearly dissolves when fully mature ;
juicy, sweet and rich, with slight
musky aroma.
This grape is frequently picked as
soon as it is well coloured, and long =
before it is ripe. Isabella.

Louisa.

Raised by Samuel Miller, Calmdale, Lebanon Co., Penn. He
says, hardy, vigorous ‘grower, and haying less seeds than most
native grapes. Bunch medium, rather compact, occasionally
shouldered. Berry round inclining to oval, black with a blue
bloom, somewhat the flavour of Isabella, rather better quality,
and ripe eight or ten days earlier.

Lyman.

Origin unknown—a Northern variety ; hardy and productive.
Bunch small, rather compact. Berry, round, medium or below,
black, covered with a thick bloom, similar in flavour to Clinton,
and ripens about the same time.

Mammotu CATAWBA.

Bunch large, not compact. Berry large, round, of a deeper
red and larger size than Catawba, but not equal to it in flavour.
—(Ad. Int. Rep.)

Marion.

Origin unknown. Sent to Mr. Longworth from Marion, Ohio,
and by him disseminated. It much resembles the Isabella in
shape and size of berry, and form of bunch, but more uniform
in its ripening and more delicate in flavour, ripening about the
same time. Growth healthy, making firm and short jointed
wood, with strong red tendrils; a good bearer.

Bunches large, regular, seldom shouldered. Berries large,
round, inclining to oval, dark purple with a bloom, juice abun-
dant, pulp thin, not sufficiently tested for wine, a promising
variety. (A. H. Ernst, Mo.)

Missouri.
Missouri Seedling.

This grape we received from Cincinnati, where it is con-

842 . THE GRAPE.

siderably cultivated, and much esteemed in the vineyards,
making a wine much resembling Madeira. It was received there
from the east, under this name, and we think, may very proba-
bly be a seedling from one of the Pineau or Burgundy grapes.
It is not very productive, and makes little wood. The latter is
greyish, spotted with dark brown specks, short jointed, buds in
clusters, double and triple. Leaves deeply cut, trilobed.

Bunches loose, and of moderate size. Berries small, round.
Skin thin, almost black, with very little bloom. Flesh tender,
with little pulp, sweet, and pleasant, but inferiour to the Ohio
for the table.

Norron’s Vrreinia. Prin. Ken.
Norton’s Seedling.

A native seedling, produced by a cross between the Bland
and Millers Burgundy, by Dr. N. Norton, of Richmond, Vir-
ginia. It is a most productive grape in garden or vineyard,
bearing very large crops (especially at the south, where many
kinds rot,) in all seasons. It has been confounded by some
with Ohio grape, from which it is quite distinct, more pulpy,
and less agreeable for the dessert, though, probably, a much
better wine grape.

Bunches long, sometimes eight or nine inches, occasionally
shouldered, somewhat compact. Berries small, round. Skin
thin, dark purple. Flesh pulpy, with a brisk, rather rough fla-
vour. The foliage is hght coloured, shaped like the Elsinburgh.
Shoots strong and hardy.

NorrHern Muscap1ne.

Raised by the Shakers at New Lebanon, Columbia Co. N. Y.

Bunches small, short, compact. Berry large, round, choco-
late or brownish red. Skin thick, with a pungency and odour
common to the wild fox grape, and is a very little, if any, im-
provement on it. The berries fall from the bunch as soon as
ripe, which is about two weeks before Isabella. :

Ouro.

Segar Box Grape. Longworth’s Ohio.
Jack.

This grape, which has recently attracted a good deal of at-
tention, has a rather singular history. The cuttings, from
which all the present stock has originated, were left in a segar
box, at the residence of N. Longworth, Esq., Cincinnati, Ohio,
during his absence from home, by some person who was not’

THE GRAPE. 343

known, and who left no account of them. It is still commonly
known as the Segar Box in that vicinity.

It is now supposed to be the same as the Jack Grape culti-
vated near Natchez, Mississippi, and was so called from an old
Spaniard of the name of Jaques, who introduced the vine. It
is most likely a foreign sort, and, except in a few localities, a
sandy soil and a mild climate, it is not likely to succeed ; it will
not stand our winters here.

The wood is strong, long jointed, lighter red than that of the
Norton’s Virginia, and smooth, with peculiarly pointed buds.
Leaves large, trilobed.

SS

Bunches large and long, from six to
ten inches, and often fifteen inches in
length, rather loose, tapering, shoulder-
ed. Berries, small, round. Skin thin,
purple, with a blue bloom. Flesh tender,
and melting, without any pulp, brisk and
vinous.

This grape is a good bearer, requires to
Ohio. be well pruned, and the wood laid-in thin

and long.

RaAABE.

Raised by Peter Raabe, (thought to be hardy.)

Bunches small, compact, rarely shouldered. Berry below
medium size, round, dark red, thickly covered with bloom.
Flesh very juicy, with scarcely any pulp. Flavour saccharine,
with a good deal of the Catawba aroma. Quality “best.” (Ad.
Int. Rep.)

REBECCA.

A new variety. First disseminated last season.

Bunches nearly cylindric, about four inches long by two and
a half inches in diameter, very compact, and heavy, often
shouldered. Berries of full, medium size, oval, and generally
much compressed, strongly adhering to the peduncle. Colour
light green in the shade, auburn or golden in the sun, and
covered with a light bloom, considerably translucent. Flesh
of some consistence, juicy, sweet, and delicious, with a per-
ceptible native perfume, but very agreeable. It has no tough-
ness or acidity in its pulp, and ripens eight or ten days ear-
hier than Isabella, and keeping a long time after it is ga-
thered.

This superior hardy white grape is undoubtedly a native—a
chance seedling in the garden of E. M. Peake, of Hudson, N.
Y., where it has been growing about nine years, and there

344 THE GRAPE.

proved perfectly hardy and productive. It is not so vigorous in
its habit as Isabella and Catawba, but healthy, and not disposed

Rebecca,

to mildew, and being exceedingly beautiful as well as excellent,
it must be regarded as a very great acquisition.

THE GRAPE. 345

Scuppernone. Prin. Adlum

Fox Grape, |
Bull or Bullet,

American Muscadine, Of tie sends.
Roanoake.

Vitis Vulpina. Lind.

rotundifolia. Micha.

The Scuppernong grape is a very distinct southern species,
found growing wild, from Virginia to Florida, and climbing the
tops of the tallest trees. It is easily known from every other
grape by the small size of its leaves, which are seldom over
two or three inches in diameter, and by their being glossy and
smooth on both the under and upper surfaces. These leaves
are roundish and coarsely serrated, and the young shoots are
slender; the old wood is smooth, and not shaggy, like that of
most vines. ‘This species is dicecious.

‘We have made several trials with the Scuppernong grape, but
find it quite too tender for a northern climate, being killed to the
ground by our winters. At the south it isa very hardy, pro-
ductive, and excellent wine grape. The White and Black Scup-
pernong scarcely differ, except in the colour of the fruit. The
tendrils of each correspond in hue with the fruit.

Bunches small, loose, seldom composed of more than six ber-
ries. Berries round, large. Skin thick, light green in the
white, dark red in the black variety. Flesh quite pulpy, except
when very thoroughly ripe, juicy and sweet, but with a strong,
musky scent and flavour.

To-Katon.

Raised by Dr. Spofford, of Lansingburgh, N. Y.

This fine grape has been but little disseminated in conse-
quence of the general supposition that it was very much like,
if not identical with, the Catawba, from which it is entirely dis-
tinct in wood, foliage, and every characteristic of the fruit. It
is a vigorous grower, foliage very large, abundant, and much
less rough than Catawba or Isabella, and the alee of the leaves
overlap each other different from any other with which we are
acquainted.

Bunches large and shouldered. Berries varying in form from
oval to oblate, very dark in colour and profusely covered with
bloom. Its fruit, when ripe, is very sweet, buttery, and luscious,
without foxiness in its aroma, or any toughness or acidity in its
pulp. It is perfectly hardy, and with good treatment in deep,
rich, pervious soil, it is an early and abundant bearer; with in-
different treatment it is a poor bearer. Jt ripens a little earlier
than Isabella.

to"

346 THE MULBERRY.

VENANGO.
Miner’s Seedling.

An old variety said to be cultivated by the French at Fort
Venango, on the Alleghany river, some eighty years since. A
very vigorous grower, and hardy.

Bunch compact, of a fine lilac colour, with the toughness of
pulp belonging to the native varieties, but with a peculiar aro-
matic flavour which makes it valuable for the kitchen, and also
for flavouring wine. Ripens two weeks earlier than Catawba.
(R. Buchanan, MS.)

Wuite CAatTAwBA.

A seedling from the Catawba, raised by Mr. Mottier, of Cin-
cinnati. Inferiour to its parent; resembles the White Fox.

Bunches medium compact, sometimes small, often shouldered.
Berries large, round, creamy white. Pulp hard, sweetish, de-
ficient in juice, not tested for wine, and but little cultivated.
(R. Buchanan, MS.)

York Mapsira.

From York Co., Pa. Excellent when fully ripe; extremely
productive, hardy; canes rather slender, short jointed, resem-
bles Miller’s Burgundy in size of berry, shape, and compactness
of bunch. Excellent when fully ripe; of a peculiar flavour.
(W. C. Waring.)

Selection of foreign grapes for a cold vinery. Black Ham-
burgh, White Frontignan, West’s St. Peters, Chasselas of Fon-
tainbleau, Black Prince, Zinfindal, and Grizzly Frontignan.

Selection of native grapes. Isabella, Catawba, Diana, Dela-
ware, Rebecca, To-Kalon, and Concord.

CHAPTER XVIII.
THE MULBERRY.

Morus, Tourn. Orticacee, of botanists.
Murier, of the French; MMaulbeerbaum, German; Moro, Italian; Morel,
Spanish.

Tue Mulberry is a hardy, deciduous fruit tree, but little cul-
tivated in this country, though it is really a very considerable
acquisition to our list of summer fruits, and every garden of

THE MULBERRY. 347

considerable size, ought to contain one or two trees. The fruit
ripens in July, very soon after the season of cherries. It is
rarely picked from the trees, as it falls as soon as ripe, and it is
therefore the custom to keep the surface below it in short turf,
and the fruit is picked from the clean grass. Or, if the surface
is dug ground, it may be sown thickly with cress seed, six weeks
previously to the ripening of the fruit, which will form a tem-
porary carpet of soft verdure.

The Rev Mutzerry (Morus rubra, L.) is a native species,
more or less common in our woods, with large, rough, heart-
shaped or lobed leaves. The fruit is about an inch long, and
very pleasant and palatable—though much inferiour to the
Black English. It bears transplanting well, or is easily raised
from seed, and may, undoubtedly, be greatly improved by re-
peated reproduction in this way. As it forms a large orna-
mental tree with a fine spreading head forty feet high, it is well
deserving a place on the lawn, or near the house, in ornamental
plantations.

Johnson, a Seedling from Ohio. Fruit very large, oblong,
cylindric; blackish colour, sub-acid, and of mild, agreeable
flavour, Growth of the wood strong and irregular. Leaves
uncommonly large.

The Brack Mutzerry, or English Mulberry, (Morus nigra,
L.) is a very celebrated old fruit tree, originally from Asia, more
or less commonly cultivated in all parts of Europe, but yet
quite rare in this country. Its growth is slow, and it seldom
attains a height of more than twelve or fifteen feet, forming a
low, branching tree, with lobed leaves, but it is very long lived,
and there is a specimen in England, at the seat of the Duke of
Northumberland, 300 years old. In this country it is scarcely
hardy enough north of New York, except in sheltered situations,
An occasional extreme cold winter kills them; they are also
subject to canker and die off.

The fruit is incomparably larger and finer than that of the
Red Mulberry, being an inch and a half long, and nearly an
inch across—black, and of delicious flavour.

There are many varieties of the White Mulberry, commonly
cultivated for silk, but which produce fruit of no value.

The best soil for the Mulberry, is a rich, deep, sandy loam.
The tree requires little or no pruning, and is of very easy cul-
ture. It is usually propagated by cuttings, three feet long,
planted in the spring, half their depth in the ground; cuttings
made of pieces of the roots will also send up shoots and become
plants.

Everbearing. Originated here from seed of the Multicaulis.
Tree very vigorous and very productive, an estimable variety,
and sufpassed by none except the Black English, and possesses
the same rich subacid flavour. It continues in bearing a long time.

348 NUTS.

Fruit cylindric, one and a quarter of an inch long, and nearly
half an inch in diameter. Color maroon, or an intense blue
black at full maturity, Flesh juicy, rich, sugary, with a sprightly
vinous flavour.

CHAPTER XIX,
NUTS.

Tue Evrorean Waxnvt, (Juglans regia, L.; Moyer of the
French; Walnaussbaum, German; JVocil, Italian; and Vogal,
Spanish ;) better known here as the Madeira Nut, is a fine lof-
ty growing tree, with a handsome spreading head, and bearing
crops of large and excellent nuts, enclosed like those of our native
black walnut in a simple husk. It stands the winter very well
here, and to the south of this it would undoubtedly be a profit-
able fruit to plant for the market. The fruit in a green state
is very highly esteemed for pickling, and the great quantities
of the ripe nuts annually imported and sold here, prove the es-
timation in which they are held for the table. There are seve-
ral varieties reputed to be of rather finer quality, which, how-
ever, have not displaced the original species, even in the gar-
dens of Europe, and have not yet borne fruit here.

This tree is usually propagated by the seed, and transplant-
ed from the nurseries when from three to six feet high. but it
may also be grafted, with due care, on the common hickory
nut.

The Hickory Nur (Carya alba,) or shell-bark, the Black
Walnut (Juglans niyra,) and the Butternut, (J. cénerea,) are
native nut-bearing trees, common in our forests, and too well
known to need description here. There are occasionally found
in the woods, accidental varieties of the shell-bark hickory, of
much larger size and finer flavour than the common species,
which are highly worthy of cultivation, as we confess, to our
own taste, this nut is much superiour to the European walnut.
There is indeed no doubt, that with a little care in reproduction
by seed, the shell-bark may be trebled in size, and greatly im-
proved in flavour. ;

The Finperr, (WVoisetie, of the French ; Vassbaum, German;
Avellano, Spanish ; is an improved variety of the common ha-
zel-nut of the woods of Europe, (Corylus avellana, L.) The
fruit is three or four times as large as that of our common ha-
zel-nut, and from its size and excellent flavour is admffed for
the dessert. The old Spanish filbert common in many of our

NUTS. 349

gardens, is a worthless, nearly barren variety, but we have
found the better English sorts productive and excellent in this
climate, and at least a few plants of them should have a place
in all our gardens. They are generally raised from layers, made
in the spring, but they may also be grafted readily on the com-
mon hazel-nut, or the Spanish nut. When planted out they
should not be permitted to sucker, and should be kept in the
form of bushes with low heads, branching out about two feet
from the ground, and they should be annually pruned some-
what like the gooseberry, so as to preserve a rather thin, open
head—shortening back the extremities of the young shoots one
half, every spring.

The following are the best filberts known.

1. Cosrorp. (Thomp. P. Mag.) Nut large, oblong; husk
hairy; shell remarkably thin, and kernel of excellent flavour.
A good bearer.

2. Frizztep. (Thomp. P. Mag.) Easily known by its hand-
some, deeply cut husk. Nut of medium size, oval, compressed ;
husk hairy; shell thick; kernel sweet and good.

3. Norrnampronsuire Prouiric. (Thomp.) Ripens early.
Nut of medium size, oblong, husk hairy ; shell thick.

4, Rep Firzerr. Easily known from other sorts, by the
crimson skin of the kernel. Fruit of medium size, ovate.
Shell thick. Kernel with a peculiar, excellent flavour.

5. Wurre Firzerr. (Thomp. Lind.) Resembles the last,
but with a light yellow or white skin. The tree is also quite
bushy. Nuts ovate. Husk long and tubular.

The English generally call those varieties with long husks,
Jilberts, (full-beards,) and those with short husks, simply nuts.

The Cuestnur, (Castanea vesca, W; Chatagnier, of the
French; Castainenbaum, German ; Castagno, Italian ;) is one of
our loftiest forest trees, common in most parts of the United
States and Europe, and bearing excellent nuts. The foreign
variety best known in this country, is the Spanish Chestnut,
with fruit nearly as large as that of the Horse-Chestnut, and
which is excellent when boiled or roasted. It thrives very well
here, but is not quite hardy to the north or east of this. One
or two English varieties have been produced, of considerable
excellence, among which, the Downton is considered the best.
The French cultivate a dozen or more varieties of greater or
less excellence, but though some of them have been introduced,
we have not yet fairly tested them in this country.

The Cutnquarin, or Dwarf Chestnut, common in some parts
of the middle and southern states, is a dwarf species uf the
chestnut, usually growing not more than six to ten feet high,
and bearing fruit of half the size of the common chestnut, with
the same flavour, It is worth a place in a small fruit garden,
as a curiosity,

350 THE PLUM.

All the chestnuts are very easily cultivated in any good, light
soil, and may be propagated by grafting, and by sowing the
seeds.

CHAPTER XX.

THE PLUM.

Prunus domestica, L. Rosacee, of botanists.
Pruniev, of the French; Pflawmenbaum, German; Prugne, Italian; Ci-
ruclo, Spanish.

Tue original parent of most of the cultivated plums of our
gardens is a native of Asia and the southern parts of Europe, but
it has become naturalized in this country, and in many parts of
it is produced in the greatest abundance.* That the soil and
climate of the middle states are admirably suited to this fruit is
sufficiently proved by the almost spontaneous production of such
varieties as the Washington, Jefferson, Lawrence’s Favourite, etc. ;
sorts which equal or surpass in beauty or flavour the most cele-
brated plums of France or England.

Uses. The finer kinds of plums are beautiful dessert fruits, of
rich and luscious flavour, They are not, perhaps, so entirely

* There are three species of wild plum indigenous to this country—of
tolerable flavour, but seldom cultivated in our gardens. They are the fol-
lowing. .

I. The Caroxasaw Pium. (Prunus Chicasa, Michaux.) Fruit about
three fourths of an inch in diameter, round, and red or yellowish red, of a
pleasant, sub-acid flavour, ripens pretty early. Skin thin. The branches
are thorny, the head rather bushy, with narrow lanceolate, serrulate leaves,
looking at alittle distance somewhat like those of a peach tree. It usually
grows about 12 or 14 feet high, but on the Prairies of Arkansas it is only
38 or 4 feet high, and in this form it is also commonin Texas, The DWARF
TExas Pum described by Kenrick is only this species. It is quite orna-
mental.

Il. Wizp Rep or Ye.tow Pium (P. americana, Marshall.) Fruit
roundish, oval, skin thick, reddish orange, with a juicy, yellow, sub-acid
pulp. The leaves are ovate, coarsely serrate, and the old branches rough
and somewhat thorny. Grows in hedges, and by the banks of streams,
from Canada to the Gulf of Mexico. ‘Tree from 10 to 15 feet high. Fruit
ripens in July and August. ‘i

III. The Beacw Priv, or Sand Plum. (P. maritima, Wang) A low
shrub, with stout straggling branches, found mostly on the sandy sea-coast,
from Massachusetts to Virginia, and seldom ripening well elsewhere.
Fruit roundish, scarcely an inch in diameter, red or purple, covered with
a bloom; pleasant, but somewhat astringent. Leaves oval, finely serrate,

THE PLUM. 351

wholesome as the peach or the pear, as, from their somewhat
cloying and flatulent nature, unless when very perfectly ripe,
they are more likely to disagree with weak stomachs.

For the kitchen the plum is also very highly esteemed, being
prized for tarts, pies, sweetmeats, etc. In the south of France
an excellent. spirit is made from this fruit fermented with honey.
In the western part of this state where they are very abundant,
they are halved, stoned, and dried in the sun or ovens, in large
quantities, and are then excellent for winter use. For eating,
the plum should be allowed to hang on the tree till perfectly
ripe, and the fruit will always be finer in proportion as the tree
has a more sunny exposure. The size and quality of the fruit
is always greatly improved by thinning the fruit when it is half
grown. Indeed to prevent rotting and to have this fruit in its
highest perfection, no two plums should be allowed to touch
each other while growing, and those who are willing to take
this pains, are amply repaid by the superior quality of the fruit.

One of the most important forms of the plum in commerce is
that of prunes, as they are exported from France to every part
of the world. We quote the following interesting account of
the best mode of preparing prunes from the Arboretum Bri-
tannicum.

The best prunes are made near Tours, of the St. Catherine
plum and the prune d’Agen; and the best French plums (so-
called in England,) are made in Provence, of the Perdrigon
blane, the Brignole, and the prune d’Ast; the Provence plums
being most fleshy, and having always most bloom. Both kinds
are, however, made of these and other kinds of plums, in various
parts of France. The plums are gathered when just ripe
enough to fall from the trees on their being slightly shaken.
They are then laid, separately, on frames, or sieves, made of
wicker-work or laths, and exposed for several days to the sun,
till they become as soft as ripe medlars. When this is the case,
they are put into a spent oven, shut quite close, and left there
for twenty-four hours; they are then taken out, and the oven
being slightly reheated, they are put in again when it is rather
warmer than it was before, The next day they are again taken
out, and turned by slightly shaking the sieves. The oven is
heated again, and they are put in a third time, when the oven
is one-fourth degree hotter than it was the second time. After
remaining twenty-four hours, they are taken out, and left to get
quite cold. They are then rounded, an operation which is per-
formed by turning the stone in the plum without breaking the
skin, and pressing the two ends together between the thumb
and finger. They are then again put upon the sieves, which

are placed in an oven, from which the bread has been just
drawn. The door of the oven is closed, and the crevices are
stopped round it with clay or dry grass. An hour afterwards,

852 THE PLUM.

the plums are taken out, and the oven is again shut with a cup
of water in it, for about two hours. When the water isso warm
as just to be able to bear the finger in it, the prunes are again
placed in the oven, and left there for twenty-four hours, when
the operation is finished, and they are put loosely into small,
long, and rather deep boxes, for sale. ‘The common sorts are
gathered by shaking the trees; but the finer kinds, for making
French plums, must be gathered in the morning, before the
rising of the sun, ‘by taking hold of the stalk, between the thumb
and finger, without touching the fruit, and laid gently on a bed
of vine-leaves in a basket. When the baskets are filled, without
the plums touching each other, they are removed to the fruit
room, where they are left for two or three days exposed to the
sun and air; after which the same process is employed for the
others ; and in this way the delicate bloom is retained on the
fruit, even when quite dry.

PROPAGATION AND CULTURE. The plum is usually propagated
in this country by sowing the seeds of any common free grow-
ing variety, (avoiding the damsons which are not readily work-
ed,) and budding them when two years old, with the finer sorts.
The stones should be planted as soon as gathered, in broad
drills, (as in planting peas,) but about an inch and a half deep.
In good soil the seedings will reach eighteen inches or two feet
in height, the next season, and in the autumn or the ensuing
spring, they may be taken from the seed beds, their tap roots
reduced, and all that are of suitable size, planted at once in the
nursery rows, the smaller ones being thickly bedded until after
another season’s growth.

The stocks planted out in the nursery will, ordinarily, be ready
for working about the ensuing midsummer, and, as the plum is
quite difficult to bud in this dry climate, if the exact season is
not chosen, the budder must watch the condition of the trees,
and insert his buds as early as they are sufficiently firm,—say,
in this neighbourhood, about the 10th of July. Insert the buds,
if possible, on the north side of the stock, that being more pro-
tected from the sun, and tie the bandage rather more tightly
than for other trees.

The English propagate very largely by layers three varieties
of the common plum—the Muscle, the Brussels and the Pear
Plum, which are almost exclusively employed for stocks with
them. But we have not found these stocks superiour to the
seedlings raised from our common plums, (the Blue Gage, Horse-
plum, &.,) so abundant in all our gardens. For dwarfing, the
seedlings of the Mirabelle are chiefly employed.

Open standard culture, is the universal mode in America, as
the plum is one of the hardiest of fruit trees. It requires little
or no pruning, beyond that of thinning out a crowded head, or
teking away decayed or broken branches, and this should be

THE PLUM. 353

done before mid-summer, to prevent the flow of gum. © Old trees
that have become barren, may be renovated by heading them
in pretty severely, covering the wounds with our solution of
gum shellac, and giving them a good top dressing at the roots.

Som. The plum will grow vigorously in almost every part
of this country, but it only bears its finest and most abundant
crops in heavy loams, or in soils in which there is a considerable
mixture of clay. In sandy soils, the tree blossoms and sets
plentiful crops, but they are rarely perfected, fallmg a prey to
the curculio, an insect that harbours in the soil, and seems to find
it difficult to penetrate or live in one of a heavy texture, while
a warm, light, sandy soil, is exceedingly favourable to its propaga-
tion. It is also undoubtedly true, that a heavy soil is naturally
the most favourable one. The surprising facility with which
superior new varieties are raised merely by ordinary reproduc-
tion from seed, in certain parts of the valley of the Hudson, as
at Hudson, or near Albany, where the soil is quite clayey, and
also the delicious flavour and great productiveness and health of
the plum tree there almost without any care, while in adjacent
districts of rich sandy land it is a very uncertain bearer, are very
convincing proofs of the great importance of clayey soil for this
fruit.

Where the whole soil of a place is light and sandy, we would
recommend the employment of pure yellow loam or yellow clay,
in the place of manure, when preparing the border or spaces for
planting the plum. Very heavy clay, burned slowly by mixing
it in large heaps with brush or faggots, is at once an admirable
manure and alterative for such soils. Swamp muck is also
one of the best substances, and especially that from salt water
marshes.

Common salt we have found one of the best fertilizers for the
plum tree. It not only greatly promotes its health and luxuri-
ance, but from the dishke which most insects have to this sub-
stance, it drives away or destroys most of those to which the
plum is liable. The most successful plum grower in our neigh-
bourhood, applies, with the best results, half a peck of coarse salt
to the surface of the ground under each bearing tree, annually,
about the first of April.

Insects AND piseAsEs. ‘There are but two drawbacks to the
cultivation of the plum in the United States, but they are in
some districts so great as almost to destroy the value of this tree.
These are the curculio, and the knots.

The curculio, or plum-weevil, (Rhynchenus Nenuphar,) is
the uncompromising foe of all smooth stone fruits. The culti-
vator of the Plum, the Nectarine, and the Apricot, in many
parts of the country, after a flattering profusion of snowy blos-
soms and an abundant promise in the thickly set young crops
of fruit, has the frequent mortification of seeing nearly all, or

id

354 THE PLUM.

indeed, often the whole crop, fall from the trees when half or
two-thirds grown.

If he examines these falling fruits, he will perceive on the
surface of each, not far from the stalk, a small semi-circular
scar. This star is the crescent-shaped insignia of that little
Turk, the curculio; an insect so small, as perhaps, to have es-
caped his observation for years, unless particularly drawn to it,
but which nevertheless appropriates to himself the whole pro-
duct of a tree, or an orchard of a thousand trees.

The habits of this curculio, or plum-weevil, are not yet fully
and entirely ascertained. But careful observation has resulted
in establishing the following points in its history.

: The plum-weevil is a small, dark brown
beetle, with spots of white, yellow, and black.
Its length is scarcely one-fifth of an inch. On
its back are two black humps, and it is furnish-
ed with a pretty long, curved throat and snout,
which, when it is at rest, is bent between the
forelegs. It is also provided with two wings
with which it flies through the air. How far
this insect flies is yet a disputed point, some
cultivators affirming that it scarcely goes far-
f ther than a single tree, and others believing

ae ees and that it flies over a whole neighbourhood. Our

" own observation inclines us to the belief that
this insect emigrates just in proportion as it finds in more or less
abundance the tender fruit for depositing its eggs. Very rarely
do we see more than one puncture in a plum, and, if the insects
are abundant, the trees of a single spot will not afford a suffi-
cient number for the purpose ; then there is little doubt (as we
have seen them flying through the air,) that the insect flies far
ther in search of a larger supply. But usually, we think it
remains nearly in the same neighbourhood, or migrates but
slowly.

pecan a week or two after the blossoms have fallen from the
trees, if we examine the fruit of the plum in a district where this
insect abounds, we shall find the small, newly formed fruit,
beginning to be punctured by the proboscis of the plum-weevil.
The insect is so small and shy, that unless we watch closely it
is very likely to escape our notice. But if we strike or shake
‘the tree suddenly, it will fall in considerable numbers ov the
ground, drawn up as if dead, and resembling a small raisin, or,
perhaps more nearly, a ripe hemp seed. From the first of April
until August, this insect may be found, though we think its de-
predations on fruit, and indeed its appearance in any quantity,
is confined to the months of May and June in this climate. In
places where it is very abundant, it also attacks to some extent
the cherry, the peach, and even the apple.

THE PLUM. 855

Early in July the punctured plums begin to fall rapidly from
the tree. The egg deposited in each, at first invisible, has be-
come a white grub or larva, which slowly eats its way ‘towards
the stone or pit. As soon as it reaches this point, the fruit falls
to the ground. Here, if left undisturbed, the grub soon finds
its way into the soil.

There, according to most cultivators of fruit, and to our own
observations, the grubs or larvee remain till the ensuing spring,
when in their perfect form they again emerge as beetles and
renew their ravages on the fruit. It is true that Harris, and
some other naturalists, have proved that the insect does some-
times undergo its final transformation and emerge from the
ground in twenty days, but we are inclined to the opinion that
this only takes place with a small portion of the brood, which,
perhaps, have penetrated but a very short distance below the
surface of the soil. These making their appearance in mid-
summer, and finding no young fruit, deposit their eggs in the
young branches of trees, etc. But it is undeniable that the sea-
son of the plum-weevil is early spring, and that most of the larvee
which produce the annual swarm, remain in the soil during the
whole period intervening since the fall of the previous year’s
fruit.

There are several modes of destroying this troublesome insect.
Before detailing them, we will again allude to the fact, that we
have never known an instance of its being troublesome in a
heavy soil. Almost always the complaint comes from portions
of country where the soil is light and sandy. The explanation
of this would seem to be that the compact nature of a clayey
soil is not favourable to the passage or life of this imsect, while
the warm and easily permeable surface of sandy land nurses
every insect through its tender larva state. Plum trees growing
in hard trodden court-yards, usually bear plentiful crops. Fol-
lowing these hints some persons have deterred the plum-weevil
by paving beneath the trees; and we have lately seen a most
successful experiment which consisted in spreading beneath the
tree as far as the branches extended a mortar made of stiff clay
about the thickness of two or three inches—which completely
prevented the descent of the insect into the earth. This is
quickly and easily applied, and may therefore be renewed every
season until it is no longer found necessary.

The other modes of destroying the plum-weevil are the fol-
lowing :—

1, Shaking the tree and killing the beetles. Watch the young
fruit, and you will perceive when the insect makes its appear-
ance, by its punctures upon them. Spread some sheets under
the tree, and strike the trunk pretty sharply several times with
a wooden mallet. Tike insects will quickly fall, and should be
killed immediately. This should be repeated daily for a week,

856 THE PLUM.

or so long as the insects continue to make their appearance.
Repeated trials have proved, beyond question, that this rather
tedious mode, is a very effectual one if persisted in.* Coops of
chickens placed about under the trees at this season will assist
in destroying the insects.

2. Gathering the fruit and destroying the larve. As the in-
sect, in its larva or grub form, is yet within the plums when
they fall prematurely from the tree, it is a very obvious mode of
exterminating the next year’s brood to gather these fallen fruits,
daily, and feed them to swine, boil, or otherwise destroy them.
In our own garden, where several years ago we suffered by the
plum-weevil, we have found that this practice, pursued or a
couple of seasons, has been pretty effectual. Others have re-
ported less favourably of it; but this, we think, arose from their
trying it too short a time, in asoil and neighbourhood where the
insect is very abundant, and where it consequently had sought
extensively other kinds of fruit besides the plum.

A more simple and easy way of covering the difficulty, where
there is a plum orchard or enclosure, is that of turning in swine
and fowls during the whole season, when the stung plums are
dropping to the ground. The fruit, and the insects contained in
it, will thus be devoured together. This is an excellent expe-
dient for the farmer, who bestows his time grudgingly on the
cares of the garden.

3. Application of lime and sulphur. Thos. W. Ludlow, Jr..
of Yonkers, N. Y., has been very successful with this remedy,
and we give his receipt, “ which is by syringing the trees after
the fall of the blossoms, with a mixture of whitewash and flour
of sulphur in the proportion of 18 double handfuls of sulphur to
a barrel of tolerably thick whitewash, made of unslacked lime.
The sediment of this mixture will answer for a second and third
barrel, merely filled with water and well stirred : apply the mix-
ture three times a week for four weeks.”

Mr. Ludlow informs us that on the trees where the applica-
tion has been made no knots or black worts have made their
appearance,

The knots or black gum. In some parts of the country this is

* Merely shaking the tree is not sufficient. The following memorandum,
as additional proof, we quote from the Genesee Farmer. ‘ Under a tree
in a remote part of the fruit garden, having spread the sheets, I made the
following experiment. On shaking the tree well I caught five curculios ;
on jarring it with the hand I caught twelve more; and on striking the
tree with a stone, eight more dropped on the sheets. I was now con-
vinced that I had been in error; and calling in assistance, and using a
hammer to jar the tree violently, we caught in less than an hour, more
than two hundred and sixty of these insects.” We will add to this, that
to prevent injury to the tree a large wooden mallet should be substituted
for a hammer, and it is better if a thick layer of cloth is bound over its
head.

THE PLUM. Shit

a most troublesome disease, and it has, in neighbourhoods where
it has been suffered to take its course, even destroyed the whole
race of plum trees.

The knots is a disease attacking the bark and wood. The
former at first becomes swollen, afterwards bursts, and, finally,
assumes the appearance of large, irregular, black lumps, with a
hard, cracked, uneven surface, quite dry with. The passage
of the sap upwards, becomes stopped by the compression of the
branch by the tumour, and, finally, the poison seems to dissemi-
nate itself by the downward flow of the sap through the whole
trunk, breaking out in various parts of it.

The sorts of plum most attacked by this disease, are those
with purple fruit, and we have never known the green or yellow
fruited varieties infected, until the other sorts had first become
filled with the knots. The common horse plum, and damson,
appear to be the first to fall a prey to it, and it is more difficult
to eradicate it from them, than from most other sorts. The
common Morella cherry is, also, very often injured by the same
disease in Pennsylvania.

There is yet some doubt respecting the precise cause of these
knotty excrescences, though there is every reason to think it is
the work of an insect. Professor Peck and Dr. Harris believe
that they are caused by the same curculio or plum-weevil that
stings the fruit; the second brood of which, finding no fruit
ready, choose the branches of this tree and the cherry. This
observation would seem to be confirmed by the fact that the
grubs or larvee of the plum-weevil are frequently found in these
warts, and that the beetles have been seen stinging the
branches.

On the other hand, the following facts are worthy of atten-
tion. First, in some parts of the country, where the curculio
has been troublesome for many years, the knots have never been
known.. Secondly, in many cases, the knots have been abun-
dant on plum trees, when the fruit was entirely fair and unin-
jured by the curculio, even upon the same branches.

These facts seem so irreconcilable with the opinion that the
curculio produces both these effects, that we rather incline at
present to the belief, that though the curculio deposits its eggs
im the tumours on the branches whiic they are yet soft and tender,
yet it is not to the curculio, but to some other insect or cause,
that we owe this unsightly disease.

Practically, however, this is of little account. |The experi-
ence of many persons, besides ourselves, has proved, most satis-
factorily, that it is easy to extirpate this malady, if it is taken
in season, and unremittingly pursued. As early as possible in
the spring, the whole of the infected trees should be examined,
and every branch and twig that shows a tumour, should be cut
off, and immediately burned. Whatever may be the insect, we

358 THE PLUM.

thus destroy it, and, as experience has taught us that the mala-
dy spreads rapidly, we will thus effectually prevent its increase.
If the trees are considerably attacked by it, it will probably be
necessary to go over them again, about the middle of May, but,
usually, once a year will be sufficient. If any of the trees are
very much covered with these knots, it is better to head back
the shoots severely, or dig them up and burn them outright, and
it will be necessary to prevail upon your neighbours, if they are
near ones, to enter into the plan, or your own labours will be of
little value. Pursue this simple and straightforward practice
for two or three seasons, (covering any large wounds made,
with the solution of gum shellac,) and the knots will be found to
disappear, the curculio to the contrary notwithstanding.

Varteties. There are now a pretty large number of fine
plums, and some most important additions have been made by
the secdlings raised in this country. The Green Gage still
stands at the head of the list for high flavour, though several
other sorts are nearly or quite equal to it. The Washington,
the Jetferson, and the Madison, are among the largest and most
beautiful ; and Coe’s Golden Drop, and Reine Claude de Bevay,
are very desirable for their late maturity.

in describing plums, the surface of the young wood, when just
ripened, is an important character ; as it is smooth, in some varie-
ties, and downy, or covered with soft hairs, in others. In some
varieties, the flesh parts from the stone, while in others it ad-
heres, And, finally, the depressed line or channel which runs
down one side of the exterior surface of the plum, is called the
suture, and the prominence or absence of this feature enables us
to distinguish many kinds at first sight.

CLASS I.
Contains those of best quality and most generally approved.

Biyenam. Man. Ken. Thomp.

A native fruit, originally from Pennsylvania, and named after
the Bingham family.

Fruit large, handsome, productive, and excellent. Branches.
downy. Fruit an inch and three fourths long, oval, rather widest
towards the stalk. Skin deep yellow, somewhat spotted with
rich red on the sunny side, Stalk slightly inserted. Flesh
yellow, adhering to the stone, juicy, and of rich and delicious
flavour. Last of August and first of September.

THE PLUM. 359

Buive Imperarrice. Thomp. P. Mag.
Impératrice. Lind. Mil. Violette.
Véritable Impératrice. Impératrice Violette. 0. Duh.

The true Blue Imperatrice is an

admirable plum, one of the finest of
the late plums, hanging for a long
time on the tree, and may be kept
in the fruit room a considerable
period after being gathered. It is
rich, sugary and excellent. The
branches are long, smooth, and
slender, and the smaller twigs start
out at nearly right angles with the
main branches.

Fruit of medium size, obovate,
tapering most towards the stalk.
Stalk nearly an inch long, set in
a slight hollow. Skin deep purpled,
covered with a thick blue bloom.
Flesh greenish-yellow, pretty firm,
rather dry, but quite rich and
sugary, adhering closely to the
stone. Ripens in October, and will

hang, in sheltered situations, till the middle of November.

Bieecker’s Gace. Man.
German Gage.

A fruit of the first quality, and
the most popular plum in the
northern and western portion of
this state, being not only excel-
lent, but remarkably hardy, and
a good and regular bearer. It
was raised by the lateMrs Bleecker,
of Albany, about 30 years ago,
from a prune pit given her by the
Rey. Mr. Dull, of ‘Kingston, N.Y.
which he received from Germany.
The original tree still stands in
her garden.

It ripens the last of August,
from a week to two weeks later
than our Yellow Gage. Branches
downy. Fruit of medium size,
roundish-oval, very regular. Su-
ture scarcely perceptible. Stalk
quite long, an inch or more,
Bleecker's Gage. straight and pretty stout, downy,

Blue Inuperatrice.

360 THE PLUM.

slightly inserted. Skin yellow, with numerous imbedded white
specks, and a thin white bloom. Flesh yellow, rich, sweet, and
luscious in flavour, Separates almost entirely from stone, which
is pointed at both ends. Leaves dark green, Easily distinguished
from Yellow Gage by its longer and stouter stalk.

Corn’s GotpeN Drop. Thomp. Lind. P. Mag.

Bury Seedling. Fair’s Golden Drop.
Coe’s Imperial. Golden Gage.
New Golden Drop. Waterloo, of some.

Raised by Mr. Coe, an
English gardener, near Lon-
don. Tree moderately vi-
gorous, productive ; requires
a warm late season to ripen
it north of 41° latitude.

Branches smooth. Fruit
of the largest size, oval, with
a well-marked suture, on
one side of which it is a
little more swollen than the
other, the outline narrowing
towards the stalk. Skin
light-yellow, with a number
of rich, dark red spots on
the sunny side. Stalk near-
ly an inch long, rather stiff,
set on the end of the fruits.
Flesh yellow, rather firm,
adhering closely to the
stone, which is quite point-
ed. Flavour rich, sweet, and
delicious. Last of September.

Coe’s Golden Drop.

De DE ice.

A new foreign variety of excellence. Tree moderately vigor-
ous and productive.

Branches smooth. Fruit medium, roundish-oval, with a slight
neck, a little swollen on one side, suture small. Skin green, mar-
bled and shaded with violet, and covered with a thin bloom.
Stalk three-fourths of an inch long, rather stout, very slightly
inserted. Flesh, orange-yellow, juicy, melting, with a rich,
sugary, luscious flavour, adheres slightly to the stone. Ripens
the last of September, and continues a long time in use.

THE PLUM 361

DeEnniston’s SUPERB.

An excellent seedling, from Mr. Denniston’s famous plum
orchard, near Albany, N. Y., of the Green Gage family, a
third larger than the latter variety, and nearly as rich in
flavour.

Branches downy. Fruit round, a little flattened, and having a
distinct suture, often extending quite round the fruit. Skin pale
yellowish-green, marked with a few large purple blotches and
dots, and overspread with a thin bloom. Stalk rough, three-
fourths of an inch long, set in a cavity of moderate size. Flesh
very thick, (the stone being small,) moderately juicy, with a
rich vinous flavour. Stone parts readily, and is roundish and
thick. Middle and last of August.

Diapr&xe Rover. Thomp. Poit. O. Duh.

Roche Carbon.
Mimms. Th to
Imperial Diadem. if 1 :

The Diaprée Rouge, or Red Diaper, is a very large and hand-
some French plum. Mr. Thompson considers it synonymous
with a fine English variety, better known here as the Mims, or
‘Imperial Diadem. As the
Mimms plum has been fully
tested by us, and proves to
be a first rate fruit in all re-
spects in this climate, wegive
the following description
and outline drawn from the
fruit, as produced by us.

A rather slow grower,
branches almost smooth.
Fruit large, obovate. Skin
of a reddish-purple, with a
few golden specks, and a
light blue bloom easily rub-
bed off. Stalk three-fourths
of an inch long, slender,
hairy, slightly inserted.
Flesh pale-green, juicy,
very melting, rich, and de-
licious ;_ separating from
the stone, which is quite
small. Last of August. Red Diaper.

16

362 THE PLUM.

GREEN GagE. Lang. Lind. Thomp.

Bruyn Gage. Reine Claude.
Bradford Gage. Sea pane Claude.
Wilmot’s Green Gage. rosse Reine. :
New Greet Gage. | o*some Damas Vert. soit
Late Green Gage. } English Sucrin Vert. si tan,
Isleworth Green Gage. gardens. Vert Bonne. g 3
Burgnon Gage. Abricot Vert.
Dauphine.

The Green Gage is universally admitted to hold the first rank
in flavour among all plums, and is everywhere highly esteemed.
In France, this variety is generally known as the Reine Claude,
having, it is said, been introduced
into that country by Queen Claude,
wife of Francis 1. During the last
century, an English family by the
name of Gage, obtained a number
of fruit trees among the monks of
Chartreuse, near Paris. Among them
was a tree of this plum, which, hay-
ing lost its name, was called by the
gardener the Green Gage. It is pro-
nounced, by Lindley, the best plum
in England, and we must admit that
we have no superior to it here. Green Gage.

The Green Gage is a very short jointed, slow-growing tree, of
spreading and rather dwarfish habit. It is an abundant and
pretty regular bearer, though the fruit is a little liable to crack
upon the tree in wet seasons,

Branches smooth. Buds with large shoulders. Fruit round,
rather small, seldom of medium size. Suture faintly marked,
but extending from the stalk to the apex. Skin green, or yel-
lowish-green at full maturity, when it is often a little dotted or
marbled with red. Stalk half to three-fourths of an inch long,
slender, very slightly inserted. Flesh pale green, exceedingly
melting and juicy, and usually separates freely from the stone.
Flavour, at once, sprightly and very luscious. Ripe about the
middle of August.

There are several seedling varieties of this plum in various
parts of this country—but none superior or scarcely equal to
the old, That known as the Bruyn Gage, which has been dis-
seminated from the garden of A. Bruyn, Esq., of Kingston, N.
Y., is only the true Reine Claude, brought by Chancellor Li-
vingston from France.

Howarp’s Favourite.

Raised by E. Dorr, Albany, N. Y. Tree a vigorous grower,
continues to ripen for a long time, and the fruit adheres with

THE PLUM. 363

remarkable tenacit; to the tree; very productive. Fruit large,
necked. Stalk long, inserted in a ring. Colour rich yellow,
dotted and shaded with carmine; bloom lilac. Skin thick;
flesh rather coarse, but very sugary, rich, and delicious—some-
Cale) adherent to the stone. Ripe in September—(E. Dorr in
Cult.

Hupson Gace.

Raised by L. U. Lawrence, of Hudson, N. Y. Tree thrifty,
productive.

Branches downy. Fruit of medium size, oval, a little enlarg-
ed on one side of the obscure suture. Skin yellow, clouded
with green streaks under the skin, and covered with a thin
white bloom. Stalk short, little more than half an inch long,
inserted in a moderate hollow. Flesh greenish, very juicy and
melting, with a rich, sprightly, excellent flavour. It separates
from the stone, (adhering very slightly,) which is quite small.
First week in August, two weeks before the Washington.

IMPERIAL GAGE. Pom. Man. Ken.

Flushing Gage. Zhomp. Floy. Prince’s Imperial Gage.
White Gage, of Boston. Superiour Green Gage.

The Imperial Gage has long
enjoyed the reputation of one
of the most excellent and pro-
ductive of plums. It was rais-
ed at Prince’s Nursery, Flush-
ing, N. Y., from the seed of
the Green Gage, and the fact
of the fruit of a single tree
near Boston having produced
fruit to the value of nearly fif-
ty dollars, annually, has often
been repeated as a proof of the
profit of its cultivation for mar-
ket. It should be remarked,
however, as an exception to
the general rule, that it is pe-
cuhiarly fitted for dry, light
soils, where many sorts drop
their fruit, and that in rich
heavy soils, like those of Albany, the fruit is often insipid.

The tree grows freely and rises rapidly, and has long dark
shoots and leaves, slightly downy. Fruit rather above medium
size, oval, with a distinct suture. Stalk nearly an inch long,
slightly hairy, and pretty stout, inscrted in an even hollow.
Skin pale green, until fully ripe, when it is tinged with yellow,

Imperial Gage.

364 THE PLUM.

showing a peculcar marbling of dull green stripes, and covered
with copious white bloom. Flesh greenish, very juicy, melting,
and rich, with a very sprightly, agreeable flavour. In some si-
tuations it adheres to the stone, but it generally separates pret-
ty freely. The latter is oval, and pointed at both ends. It is
a great and regular bearer, and the fruit is therefore improved
by thinning, when half grown. Ripens about the first of Sep-
tember, or a week later than the Washington.

ImpeRIAL Orroman. Thomp.

A very neat, early plum, of good flavour, and a prolific bear-
er. It has the reputation of having been brought from Turkey,
but it is uncertain whether this is correct.

Branches slightly downy. Fruit scarcely below medium size,
roundish, between Green Gage and the American Yellow Gage in
appearance, and having a suture on one side, from the stalk half
way down. Stalk downy, slender, curved, three-fourths of an inch
long, inserted in a very slight cavity. Skin dull yellow, clouded
with darker streaks, and covered with a thin bloom. It adheres
considerably to the stone, which is pointed at both ends. The flesh
is juicy, sweet, melting, and of very good flavour, It ripens the
last of July, or four or five days before the American Yellow Gage.

JEFFERSON.

If we were asked which
we think the most desir-
able and beautiful of all
dessert plums, we should
undoubtedly give the name
of thisnew variety. When
fully ripe, it is nearly, shall
we not say guite—equal in
flavour to the Green Gage,
that unsurpassable stan-
dard of flavour. But when
we contrast the small and
rather insignificant appear-
ance of the Green Gage,
with the unusual size and
beauty of the Jefferson, we
must admit that it takes
the very first rank. As
large as the Washington,
it is more richly and deeply
coloured, being dark yel-
low, uniformly and hand- Jefferson.
somely marked with a fine ruddy cheek. It is about ten days
or a fortnight later than the Washington, ripening the last of

THE PLUM. 865

August, when it has the rare quality of hanging long on the tree,
gradually improving inflavour. Itdoes not, like many sorts, appear
liable to the attacks of wasps, which destroy so many of the light
coloured plums as soon as they arrive at maturity.

We received the Jefferson Plum a few years ago, from the late
Judge Buel, by whom it was raised and named. It is a good
and regular bearer, and the crop is very handsome on the tree.

Branches slightly downy, leaves oval, flat. Fruit large, oval,
slightly narrowed on one side, towards the stalk. Skin golden
yellow, with a beautiful purplish-red cheek, and covered with a
thin white bloom. Stalk an inch long, pretty stout, very slightly
inserted. Suture indistinct. Flesh deep orange, (like that of
an Apricot,) parts freely, and almost entirely from the stone,
which is long and pointed; very rich, juicy, luscious, and high
flavoured. Hangs a fortnight on the tree.

LawrEncr’s Favourite.
Lawrence’s Gage.

Lawrence’s Favourite is a fruit
of high merit, raised by Mr. L.
U. Lawrence, of Hudson, N. Y.,
from a seed of the Green Gage.

The general appearance of
the fruit is like that of its parent,
except that it is two or three
times as large. It hangs well
on the tree, and its remarkable
size, flavour and productiveness,
will soon give ita place in every
garden, and we think it deserv-
ing our highest commendation.

Lawrence’s Favourite forms.
an upright tree of thrifty growth,
with dark green leaves, (which
are rather below the medium size,) and upright growing short-
jointed shoots. Young branches downy.

Fruit large, heavy, roundish, a little flattened at either end.
Skin dull yellowish-green, clouded with streaks of a darker
shade beneath, and covered with a light bluish-green bloom.
The upper part of the fruit, when fully ripe, is covered with a
peculiar brownish net-work, and a few reddish dots. Stalk
short, only half an inch long, slender, inserted in a narrow
cavity. Flesh greenish, resembling that of the Green Gage,
remarkably juicy, and melting, perhaps scarcely so rich as the
latter, but with avery rich, sprightly, vinous flavour, and one of
the most delicious of plums. Stone five-eighths of an inch long,
flattened ; the flesh sometimes adheres a little, when not fully
ripe, but then separates freely. Ripens at the middle of August.

Lawrence's Favourite.

366 THE PLUM.

Maprson.

Raised by Isaac Deniston, Al-
bany, N.Y. ‘Tree very vigorous
and productive, branches smooth.
Fruit medium size, nearly globu-
lar; suture shallow, extending near-
ly around the fruit. Skin golden
yellow, with few splashes of green, .
dotted and shaded with crimson
on the sunny side, and lightly
covered with a delicate bloom.
Stalk stout and short, insertedina
very small cavity. Flesh golden
yellow, rather coarse, moderately
juicy, with a rich sugary flavour,
adheres slightly to the stone. Ri-
pens the last of September. Madison Plum.

McLaveuurn. Hort.

Raised by James Mc-
Laughlin, Bangor, Me.
Tree hardy, vigorous,
and productive, a valu-
able variety, nearly or
quite equal to Green
Gage. Branches smooth.
Fruit large, nearly round,
oblate, flattened at both
ends, suture slight. Stalk
three-fourths of an inch
long, inserted in a small '
cavity by a ring. Skin
thin and tender, yellow,
dotted and marbled with
red on the sunny side,
and covered with a thin
bloom. Flesh dull yel- McLaughlin's Plum.
low, rather firm, juicy, very sweet and luscious. It adheres to
the stone. Ripens last of August.

Or.EANs, Smirn’s. Pom. Man.
Violet Perdrigon. t incorrectly, of some

Red Magnum Bonum. § American gardens.

Smith’s Orleans, the largest and finest of this class of plums,
is a native variety raised from the old Orleans about twenty
years ago by Mr. Smith, of Gowanus, Long Island. It is one of
the most vigorous of all plum trees, making straight, glossy, red-

THE PLUM. 367

dish-purple shoots, with dark
green, crimped leaves. Very
productive.
Bearing branches smooth,
or nearly so. Fruit large,
often of the largest size, oval,
rather widest towards the
stalk, a little irregular, with
a strongly marked suture on
one side. Stalk quite small
and slender, little more than
half an inch long, inserted in
a deep narrow cavity. Skin
reddish-purple, covered with
a deep blue bloom. Flesh
deep yellow, a little firm,
very juicy, with a brisk, rich Smith's Orleans.
vinous flavour, (not sweet
and cloying,) and adheres to the stone. Ripens from the 20th
to the last of August, and hangs for some time on the tree,
becoming very dark in colour.

\

PARSONAGE.

Origin, Rhinebeck, Dutchess Co., N. Y. Tree very vigorous,
upright, productive. A new excellent variety, worthy of culti-
vation.

Branches smooth. Fruit medium to large, oval. Skin pale
yellow, lightly splashed with green. Stalk of medium length,
inserted in a small depression. Flesh yellow, juicy, with a rich
sugary flavour. It separates freely from the stone. Ripens first
of September.

Pracu Pium. Noisette, Poiteau.
Prune Peche.

Tree upright, vigorous, only a moderate bearer. Tree rather
tender at the North.

Branches smooth. Fruit very large, shaped more like a
peach than a plum, roundish, much flattened at both ends,
suture shallow but strongly marked, apex much depressed.
Skin light brownish red, sprinkled with obscure dark specks,
and covered with a pale bloom. Stalk short, rather stout, set
in a shallow narrow cavity. Flesh pale yellow, a little coarse
grained, but juicy, and of pleasant sprightly flavour when fully
ripe. Separates freely from the stone.. Ripens from the twen-
tieth to the last of July.

368 THE PLUM.

Prune v’Acen. Nois.

D’ Agen. Agen Datte.
Prune d’Ast. ; Tap. St. Maurin.
Robe de Sergent. Prune de Brignole, (of some.)

-A foreign variety of excellent quality. Tree of moderate
growth ; branches smooth, very productive. Fruit medium
size, oval, slightly necked, suture small. Skin violet purple,
covered with a thick bloom and numerous small dots. Stalk
nearly an inch long, a little curved, set in a small depression.
Flesh greenish yellow, juicy, sugary, rich, and delicious,
slightly adherent to the stone. Ripens middle and last of
September.

Purpte Gace. Lind. Pom. Mag.

Rhine Claude Violette. Zhomp. Nois.
Die Violette Kéning Claudie. Sickler.
Violet Queen Claude.

The Purple Gage holds the
first place for high flavour
among purple plums abroad.
Although it is well known in
France under the title of the
Reine Claude Violette, as in Eng-
land under that of the Purple
Gage, yet its native country is
not precisely determined.

Branches smooth, much like
those of the Green Gage. Fruit
medium sized, shaped like the
Green Gage, roundish, a little
flattened. Suture shallow, but
distinct. Stalk an inch long, Purple Gage.
rather thick, set in a narrow cavity. Skin a little thick, violets
dotted with pale yellow, and covered with light blue bloom-
Flesh greenish-yellow, rather firm, rich, sugary, and very high
flavoured. Separates from the stone, which is oval and com-
pressed. Ripens rather late, and will hang on the tree—shri-
velling a little, but not cracking—all the month of Septem
ber.

Purp.e Favourite.

This delicious fruit received its name from us some years
age. The tree from which the stock now in this country was
derived, stood for many years (until it died of old age,) in the
centre of the principal garden here, and was planted hy the

THE PLUM. 369

father of the author. Its origin
we were never able to learn,
and we have not been able
during all our pomological re-
searches and comparisons, to
identify it with any other sort.
The Purple Favourite, when
in perfection, is not surpassed
by any other plum in luscious
flavour. It is more juicy and
melting than the Purple Gage,
and has some affinity to the
Diaprée Rouge, or Mimms. It
should have a place in every
garden, as it bears well, and is
very hardy. In the nursery it
has the dwarfish habit of the
Green Gage, but more slender
shoots.
Branches nearly smooth, short
jointed. Fruit medium size,
often large, roundish-obovate. Suture none. Skin light brown
in the shade, brownish-purple in the sun, dotted with numerous
golden specks, and dusted with thin, light blue bloom. Stalk
three-fourths to one inch long, set in a very slight depression,
Flesh pale greenish, very juicy, tender, melting, with a luscious
sweetness. Parts freely from the stone, which is very small
and roundish. Begins to ripen about the 20th of August, and
will hang for a fortnight on the tree.
This is known, incorrectly, as the Purple Gage, in some parts
of the country.

Purple Favourite.

Rep Gags. Pom. Man.

An American plum, of delicious
flavour, very hardy, and a prodigious
bearer. It is a seedling raised from
the Green Gage, by the elder Wm.
Prince, of the Flushing Nurseries, in
1790. It grows very vigorously, and
is distinguished, when young, by its
deep green, crimped foliage.

Branches dark reddish, smooth.
Fruit about as large as the Green
Gage, but more oval, regularly formed.
Skin brownish or brick red, with little
bloom. Stalk rather slender, set in a
narrow cavity. Flesh greenish-amber,

Red Gage. very juicy, melting, sugary, and lus-
16* .

370 THE PLUM.

cious, It parts freely from the stone, which is small. Middle
of August.

Remne Criaupe pE Bevay. Rev. Hort.

Raised by Major
Esperin. <A very vi-
gorous grower, very
productive, and a va-
luable addition to
the late varieties.
Branches smooth.
Fruit large, round-
_ ish, slightly depress-
ed. Skin greenish-
yellow, with stripes
or splashes of green,
covered with a thin
bloom. Suture me-
dium, apex dimpled.
Stalk short and
stout, set in a small
cavity. Flesh yel- Reine Claude De Bevay.
low, juicy, melting, with a sugary, rich, excellent flavour. Se-
paris from the stone. Ripens last of September, and first of
ctober.

Royatr. O. Duh. Thomp. Nois.
La Royale. Lind. Hooker.

The Royale, a French variety,
is undoubtedly one of the rich-
est plums. It is peculiarly crisp,
with a very high flavour, and is
remarkable for the exceedingly
thick coat of bloom which co-
vers the skin. The tree is a
slow grower, forms a bushy,
spreading head, and its very
downy shoots have a gray or
whitish appearance. It bears
regularly, but moderately, and,
though not fit for the orchard,
it is a first rate garden fruit.
Fruit of medium size, often
quite large ; round, lessening a
little towards the stalk. Su- Royale.
ture distinct at the apex on one side only. Skin reddish-purple,
dotted with light brown specks, and covered with a thick pale

THE PLUM. 871

bloom, which' adheres closely. Stalk three-fourths of an inch
long, downy, set in a narrow cavity. Flesh dull yellow, rather
firm but melting, very juicy, with an exceedingly rich, vinous
flavour ; it separates from the stone, which is small, roundish,
pointed at both ends. Ripe the last of August, and will hang,
dropping gradually, till the middle of September.

ScuuyLer GaGeE.

Originated with Gen. Schuyler, Albany, N. Y., from a seed
of the Green Gage. Tree upright, very vigorous and productive.

Branches grey, smooth. Fruit medium, oval, suture mode-
rate. Skin yellow, with small green splashes, dotted, and washed
with carmine on the sunny side, and covered with a thin bloom.
Stalk long, curved, inserted in a small cavity. Flesh yellow,
juicy, sweet, rich, and excellent. Separates from the stone.
Ripens last of September, and continues a long time in use.

Wasuineton. P. Man. Thomp. Lind.

Bolmar. Bolmar’s Washington.
New Washington. Franklin.
The Washington undoubt-

edly stands higher in general

estimation in this coutitry,

than any other plum. Al-

though not equal to the

Green Gage and two or three

others, in high flavour, yet

its great size, its beauty,

and the vigour and _ hardi-

ness of the tree, are quali-

ties which have brought this

noble fruit into notice every

where. The parent tree

grew originally on Delan-

cey’s farm, on the east side

of the Bowery, New York,

but being grafted with ano-

ther sort, escaped notice,

Washington. until a sucker from it, plant-

ed by Mr. Bolmar,* a merchant in Chatham-street, came into

bearing about the year 1818, and attracted universal attention

by the remarkable beauty and size of the fruit. In 1821, this

sort was first sent to the Horticultural Society of London by

the late Dr. Hosack, and it now ranks as first in nearly all the
European collections.

* Which he purchased of a market woman.

372 THE PLUM.

The Washington has remarkably large, broad, crumpled and
glossy foliage, is a strong grower, and forms a handsome round head.

Wood light brown, downy. Fruit of the largest size, round-
ish-oval, with an obscure suture, except near the stalk. Skin
dull yellow, with faint marblings of green, but when well ripen-
ed, deep yellow, with a pale crimson blush or dots. Stalk
scarcely three-fourths of an inch long, a little downy, set in a
shallow, wide hollow. Flesh yellow, firm, very sweet and lus-
cious, separating freely from the stone. Stone pointed at each
end. Ripens from about the middle to the last of August.

Ye.iow Gacs, Prince’s. P. Man.

American Yellow Gage, (of some.)
White Gage, (of some.)

The Yellow Gage was raised, so long ago as the year 1783,
by the elder Mr. Prince, of Flushing, L. I. It is very common
on the Hudson river, but we do not find any description of it in
Manning or Kenrick. We have noticed that it is sometimes
confounded, at Boston, with the Imperial Gage, which is really
quite distinct. Its great hardiness and productiveness, joined to
its rich sugary flavour, make it a favourite sort.

Branches smooth, short-jointed, with glossy leaves, and form-

ing a large spreading head. Fruit a little above medium size,
oval, rather broadest towards the
stalk. Suture a mere line. Skin
golden yellow, a little clouded,
and covered with a copious white
bloom. Stalk an inch long, in-
serted in a small round cavity.
Flesh deep yellow, rich, sugary
and melting, though sometimes
rather dry; parts freely from the
stone. Ripens rather early, about
the first week in August.

The growth of this plum is not
only very different from the Im-
perial Gage, but the fruit of the
latter is readily distinguished by
its abundant juiciness, its green-
ish colour, and the superiour
sprightliness of its flavour. Prince's Yellow Gage.

CLASS II.

Contains those of very good quality,—some new and untested,
and may prove best, and others on further trial only good.

THE PLUM. 378

ABRICOTE SAGERET.

A seedling of Sageret. Tree very vigorous. Branches smooth.
Fruit rather below medium size, globular, suture medium, ex-
tending nearly all around. Skin green, dotted, and slightly
flaked with yellow. Stem three-fourths of an inch long, set in a
very slight cavity, apex slightly dimpled. Flesh green, juicy,
very sugary, with a rich, delicious flavour. Separates from the
stone. Ripens the first half of September.

ANGELINA BurDETT.

English, round, medium size, nearly black, spotted thickly
with brown spots, very rich, juicy, and excellent. Skin thick,
Free-stone, middle of September. (Riv. Cat.)

Appite Puiu.

From the garden of D. U. Pratt, Chelsea, Mass. Fruit me-
dium, roundish, flattened, a little swollen on one side, suture
medium. Skin reddish-purple, with a blue bloom and light
dots. Stalk short and stout, inserted in a broad, deep cavity.
Flesh greenish-yellow, a little coarse, sweet, sprightly, with con-
siderable austerity at the skin, Adheres partially to the stone.
Ripens first of September.

Autumn GAGE.
Roe’s Autumn Gage.

Raised by Wm. Roe, Esq., of Newburgh, of good quality, a
very abundant bearer.

Branches smooth. Fruit medium size, oval, rather broadest
towards the stalk. Stalk three-fourths of an inch long, inserted
without any depression. Skin pale yellow, covered with thin
whitish bloom. Flesh greenish-yellow, separating from the
stone; juicy, sweet, and of delicale, pleasant flavour. Stone
long, compressed, pointed at both ends.

Beia@ran Pourpt.e.

Tree vigorous, branches smooth, buds prominent. Fruit me-
dium, roundish, suture slight, one side a little swollen. Skin
purple, with a bloom. Stalk rather long and slender, inserted
in a cavity. Flesh greenish, a little coarse, very juicy, sweet,
luscious, Adheres slightly to the stone. Ripens first of Sep-
tember.

BELLE DE SEPTEMBRE.
Tree large, vigorous, and very productive. Fruit very large,

oval, reddish brown, an excellent kitchen fruit. Ripe middle
of October. (Riv. Cat.)

374 THE PLUM

Buiacx Damask.

Medium, roundish, a little oval, suture moderate. Stalk very
short, inserted in a narrow cavity. Flesh greenish, inclining to
yellow, juicy, with a sweet, rich flavour; a half cling. Ripe
from the middle to last of August. (Manning in Hoy. Mag.)

Brapsnaw. Hov. Mag.
Black Imperial, Ken.

Tree remarkably vigorous, erect, regular in growth, and very
productive. Fruit large, oval, obovate, with a slight suture on
one side. Colour dark violet red, with an azure bloom. Stalk
of medium length. Flesh yellowish-green, a little coarse, but
juicy and sweet. Adheres to the stone. Ripens the middle of
August. (Barry in Hort.)

Bricerra.

Tree moderately vigorous, productive. Fruit medium, round-
ish-oval. Skin yellow, with spots of red. Stalk of medium
length, set in a small cavity. Flesh yellow, rather firm, very
juicy, sugary, and excellent. Adheres to the stone. Ripens
middle of September.

Buet’s Favourite.
An excellent plum, raised by Isaac Denniston, of Albany,

Branches smooth, reddish. Fruit pretty large, ovate, broad-
est towards the stalk. Suture quite distinct for half the cireum-
ference. Stalk nearly three-quarters of an inch long, rather
stout, slightly inserted. Skin pale green, thickly sprinkled with
lighter dots, and speckled with a little red next the stalk.
Flesh greenish-yellow, rather firm, juicy, and quite rich and
high flavoured, adheres to the stone, which is long and pointed.
Last of August.

Bureunpy Prune.
Prune de Bourgoyne.

Fruit medium, egg-shaped, with a neck, suture indistinct.
4kin reddish-black, with a blue bloom, covered with numerous
small dots. Stalk long, set in a very small cavity. Flesh fine,
juicy, sugary, very pleasant. Separates from the stone middle
of September.

BourreEtreEs.

Raised by Mr. Gregoire. Tree of medium vigour, very fer-
tile. Fruit large, long, oval. Skin dull yellow. Flesh very

THE PLUM. 3te

delicate, melting, abounding in juice, very sweet, with a delight-
ful aroma. Ripe the end of September. (AJ. Pom.)

Cuapin’s Eary ?

Received of Mr. E. Chapin, of York, Pa. Origin unknown.
Tree healthy, but not vigorous.

Branches downy. Fruit small, roundish, globular, slightly
protuberant on one side, suture indistinct. Skin pale red,
covered with a light bloom. Stalk half an inch long, inserted
slightly in aring. Flesh yellow, rather coarse, sweet, juicy, and
refreshing. Adheres slightly to the stone. Ripens the middle
of August.

CruGeEer’s SCARLET.

Cruger’s. Cruger’s Seedling.
Cruger’s Scarlet Gage.

Raised by Henry Cruger, of New York. Tree of free growth,
branches long, very productive.

Branches downy. Fruit rather larger than a Green Gage,
roundish-oval, with an obscure suture. Skin, when fully ex-
posed, a lively red, but usually a bright lilac, covered with a
thin bluish bloom, and speckled with numerous golden dots ;
in the shade it is pale fawn-coloured on one side. Stalk half
an inch long, set in a shallow depression. Flesh deep orange,
not very juicy nor rich, but with a very agreeable, mild, spright-
ly flavour. It hangs well after ripening. Last of August.

CuErry., Thomp. Coxe.

Early Scarlet.

Myrobolan.

Virginian Cherry, of European
De Virginie. gardens.

D’Amerique Rouge.

Prunus Myrobolana. 0. Duh. Lind.
Prunus Cerasifera. Pursh.

Miser Plum, of Hoffy.

The Cherry Plum or Early Scarlet is a very distinct species.
Tree grows rapidly, forming a bushy head, with slender branches
and small leaves. A beautiful early fruit. Good for preserving
or market.

Fruit is round, about an inch in diameter, of a lively red,
with very little bloom, and a very slender, short stem, set in a
narrow cavity. The flesh is greenish, melting, soft, very juicy,
with a pleasant, lively, sub-acid flavour—neither rich nor high
flavoured, and adheres closely to the stone. It ripens about the
middle of July, before most other plums, and this, and its pretty

376 THE PLUM.

appearance at the dessert, are its chief merits. Branches
smooth. ;

The common cherry plum, or Myrozoxan, of Europe, is
rather larger, and shaped like a heart. In all other respects
the same.

Go.tpEN CHERRY Puiu.

Similar to the above except in colour, which is a waxen yel-
low. Raised by Samuel Reeve, Salem, N. J.

Cuxston. Thomp. Lind.

Matchless. Lang.
Diaprée Violette. ) ac. to
Violet Diaper. ' Thomp.

A pleasant, early plum, but superseded now by better ones.
Branches downy. Fruit rather small, oval. Skin dark purple,
with a blue bloom. Stalk quite short, set without depression,
Flesh yellow, firm, sweet, and rather sprightly, separating from
the stone. Last of July and first of August.

Cor’s Late Rep. Thomp. Lind.

Saint Martin. of the
Saint Martin Rouge. ) French.
Prune de la St. Martin. ois.

Tree vigorous, with long, rather
slender branches, very productive.
A good late variety.

Branches downy. Fruit of me-
dium size, nearly round, with a well
marked suture running along one
side. Skin light purplish-red, with a
thin blue bloom. Stalk pretty stout,
three-fourths of an inch long, set
nearly even with the surface. Flesh
yellowish, rather firm and crisp,
juicy, with a rich vinous flavour,
separating almost entirely from the
stone. October and November.

Coe's Late Red.

CoLuMBIA.
Columbian Gage.

Raised by L. U. Lawrence, Hudson, N. Y. Tree vigorous,
productive, but subject to rot. Fruit of the largest size, six o1
seven inches in circumference, nearly globular, one half rather

THE PLUM. 377

larger than the other. Skin brownish purple, dotted with nu-
merous fawn-coloured specks, and covered with much blue
bloom, through which appears a reddish brown tint on the
shaded side. Stalk about an inch long, rather stout, inserted in
a narrow, small cavity. Flesh orange, not very juicy, but when
at full maturity, very rich, sugary and excellent; it separates
freely from the stone, except a little on the edge. The stone is
quite small and compressed. Last of August.

Cooprr’s Large. Coxe. Thomp.

Cooper’s Large Red.
Cooper’s Large American.
La Délicieuse? Lind.

Coxe, who first described this plum, says it was raised by Mr.
Joseph Cooper, of New Jersey, from a stone of the Orleans,
He considers it as a fine large plum, but exceedingly liable to
rot upon the tree.

There is still much confusion in regard to this plum which
we have not been able to unravel, but believe it to be distinct
from Smith’s Orleans.

Corse’s Nota Benz. Ken.

Raised by Henry Corse, of Montreal, Canada. Tree very
vigorous, very productive and hardy.

Branches smooth. Fruit of rather large size, round. Skin
pale lilac or pale brown, often dull green on the shaded side,
with much light blue bloom. Stalk half an inch long, set in a
round hollow. Flesh greenish, rather firm, juicy, sweet and
rich, and separates from the stone. First of September.

Damson. Thomp.

Common Damson, Purple Damson.
Black Damson. Early Damson, (of many.)

The common, oval, blue Damson, is almost too well known
to need description, as every cottage garden in the country
contains this tree, and thousands of bushels are annually sold
in the market for preserves. The tree is enormously produc-
tive, but in the hands of careless cultivators is liable to be ren-
dered worthless by the knots, caused by an insect easily extir-
pated, if the diseased branches are regularly burned every win-
ter or spring. ,

Branches slender, a little thorny and downy. Fruit small,
oval, about an inch long. Skin purple, covered with thick
blue bloom ; flesh melting and juicy, rather tart, separates par-
tially from the stone. September.

878 THE PLUM.

As the Damson is frequently produced from seed, it varies
somewhat in character.

The Suropsuire or Prune Danson is an English purple va-
riety, rather obovate in figure, but little superiour to our com-
mon sort. The Sweer Damson resembles the common Dam-
son, and is but slightly acid.

The Wryrer Danson is a valuable market sort, from its ex-
treme lateness. It is small, round, purple, covered with a very
thick light-blue bloom ; flesh greenish, acid, with a slight astrin-
gency, but makes good preserves. It bears enormous crops, and
will hang on the tree till the middle of November, six weeks
after the common Damson, uninjured-by the early frosts.

Dawa’s Yettow Gace. Man.

A New-England variety, raised by the Reverend Mr. Dana,
of Ipswich, Massachusetts. It is a very hardy and healthy tree,
and bears abundantly.

Fruit of medium size, oval, pale yellow, with a very thin
bloom, the skin clouded like that of the Imperial Gage. Flesh
adheres to the stone, juicy, sweet, with a lively, peculiar flavour.
Last of August and first of September.

Denniston’s AtpAny Bravry.

A good variety. Branches slightly downy. Fruit rather be-
low medium size, roundish-oval, with an obscure suture. Skin
pale whitish-green, marked with numerous small purplish dots,
and covered with a thin bloom. Stalk an inch or more long,
slender, very slightly inserted. Flesh yellow, moderately juicy,
rich, and sweet, separates from the stone, which is small and
pointed. Ripe 24th of August.

Dewniston’s Rep.

Raised by Isaac Denniston, Albany. Vigorous grower, pro-
ductive.

Branches smooth, dark coloured. Fruit rather large, round-
ish-oval, narrowed towards the stalk. Suture running half
round. Skin of a beautiful light red, sprinkled with many
small, fawn-coloured dots, and dusted with a very light bloom.

Stalk very long and slender, slightly inserted. Flesh amber
colour, juicy, rich, and sprightly, with an excellent flavour. It
separates from the stone, which is small, oval, and compressed,
Last of August.

De Monrtrort.

A seedling of Prevost.
Tree of moderate growth, very productive. Branches grey-
ish. Fruit medium size, roundish-oval. Suture slight. Skir

THE PLUM. 37S

dull purple, with russet dots and stripes. Stalk nearly an inch
long, rather stout, without depression. Flesh greenish, juice
abundant, sweet and rich. Adheres to the stone. Ripens last
of August.

Domine Dutt. Floy. Thomp.

German Prune. ) Man. and of some
Dutch Prune. § American gardens.
Dutch Quetzen.

This good American prune was raised from a seed brought
from Holland, by the Rev. Mr. Dull, a Dutch minister, who
afterwards resided at Kingston, N. Y. The parent tree was the
common Dutch prune, which this strongly resembles. The same
gentleman’s little parcel of plum stones from “ faderland,” it
will be remembered, gave origin to Bleecker’s Gage, one of the
finest of our yellow varieties.

Branches long and smooth. Fruit of medium size, long
oval, with little or no suture. Skin very dark purple, nearly
black, dusted with some blue bloom. Stalk nearly an inch
long, inserted with very little cavity. Flesh yellow, quite juicy
at first, but if allowed to hang on the tree becomes dry, rich and
sweet; it adheres closely to the stone. A prodigious bearer,
and a really good fruit. September.

Downton Imperatrice. Thomp. Lind.

Raised by Mr. Knight. A strong, upright growing tree.
Branches long, smooth. Fruit of medium size, oval, narrow-
ing a little to the stalk. Skin pale yellow, quite thin. Flesh
yellow, melting and sweet when fully ripe, with a little acidity
before; adhering to the stone. Ripens last of September, and
hangs some time on the tree.

Drap v’Or. Thomp. Lind. Lang.
Mirabelle Double. Duh. Mirabelle Grosse. Yellow Perdrigon.

The Drap d’Or, or Cloth of Gold Plum, is about the size and
ficure of the Green Gage, but of a fine golden yellow, and ripens
a week earlier.

Branches slightly downy. Fruit below medium size, round,
with an indistinct suture and a dimpled or pitted apex. Stalk
slender, half an inch long. Skin rich bright yellow, with a few
crimson specks, when fully exposed. Flesh yellow, sugary, and
rich, but sometimes a little dry ; separates freely from the stone.
Early in August.

380 THE PLUM.

Drar v’Or or Esperin. Al. Pom.

Cloth of Gold.

Raised by Major Esperin. Tree of moderate growth, spread-
ing, buds large, pointed, a promising variety.

Branches smooth. Fruit large, roundish-oval. Skin golden
yellow, with light streaks of green beneath, covered with a thin
bloom, and a few crimson dots on the sunny side, suture shal-
low. Stalk short and stout, in a very small cavity. Flesh yel-
lowish, rather coarse, very juicy, sugary and rich; freestone.
Ripens last of August.

Dvuanr’s Purprte. P. Man. Ken.

Purple Magnum Bonum.

Raised by James Duane, of Duanesburgh, N. Y. Tree very
vigorous, distinct from the Red Magnum Bonum of Europe.

Branches very downy. Fruit very large, oval or oblong, con-
siderably swollen on one side of the suture. Skin reddish-pur-
ple in the sun, but a very pale red in the shade, sparingly dotted
with yellow specks, and covered with lilac bloom. Stalk three-
fourths of an inch long, slender, set in a narrow cavity. Flesh
amber coloured, juicy, sprightly, moderately sweet, adheres par-
tially to the stone. Ripens with the Washington, (or a little
before,) about the 10th of August.

Dunmore.

Foreign origin. Fruit small, ege-shaped. Skin thick and
green, becomes golden-yellow at maturity. Flesh yellow, fine,
very juicy, sweet, very aromatic; separates from the stone.
Ripens the first of October. (Al. Pom.)

Earuy Cross.

Originated with Mr. Cross, Salem, Mass. Tree moderately
vigorous, productive. Fruit small to medium, roundish. Skin
reddish-purple, covered with a thick bloom. Stalk half an inch
long. Flesh greenish-yellow, juicy, sweet and good; adheres
to the stone. Ripens the second week in August.

Earty Royat, or Nrarra.

Tree moderately vigorous. Branches smooth, gray. Fruit
small, roundish. Skin reddish-purple, with a bloom. Stalk ~
medium, curved. Flesh yellow, sweet, juicy, of pretty high
flavour, Adheres partially to the stone. Ripens middle of
August,

THE PLUM. 381

Earty YELLow Prune.

Tree vigorous and very productive. Branches downy. Fruit
rather large, oval. Skin yellow, with a very slight bloom, and
dotted with red in the sun. Stalk of medium length, inserted
in a small cavity. Flesh yellow, sweet, juicy, with somewhat
of a melon flavour. Separates from the stone. Ripens middle
of August. $

EMERALD Drop.

Origin, Newburgh, N. Y. Tree moderately vigorous, and
very productive. f

Branches long and smooth. Fruit of medium size, long-oval.
Suture strongly marked, and the fruit larger on one of its sides.
Skin pale yellowish-green, sometimes dull green only, in the
shade. Stalk three-fourths of an inch long, inserted with
scarcely any depression. Flesh greenish-yellow, very juicy, ad-
heres somewhat to the stone, which is long and pointed. Last
of August.

Eneuiso WHeEAt.

Fruit medium, roundish-oval, suture moderate. Skin red-
dish-purple, with a blue bloom, covered with numerous white
dots. Stalk half an inch long, rather strong, set in a rather
deep cavity. Flesh yellow, a little coarse, juicy, sweet, with a
rich flavour. It adheres to the stone. Ripens the last of August.

FELLENBERG.
Prune Suisse. Italian Prune.

Branches grey, smooth. Fruit medium oval, suture mode-
rate. Skin dark blue, with a bloom. Stalk an inch long, rather
stout, inserted in a very small cavity. Flesh dark yellow, juicy,
sweet, and good. Separates from the stone. Ripens first of
October.

Frost Gace. Pom. Man.
Frost Plum.

A late plum, scarcely yielding to any other late variety in the
excellence of its flavour. It appears to have originated in Fish-
kill, Dutchess county, N. Y., where it has, for many years past,
been most extensively cultivated for market; but of late has
been so subject to knots that it is not now much grown.

Branches smooth. Fruit rather below medium size, roundish-
oval, with a distinct suture on one side. Skin deep purple,
with a few brown specks, and a thin bloom. Stalk half to

882 THE PLUM.

three-fourths of an inch in length, inserted with little or no de-
pression. Flesh greenish-yellow, juicy, sweet, rich and melting,
adhering to the stone. First of October.

Futon.

Origin uncertain. Found at Johnstown, Fulton Co., N. Y.
Tree vigorous and productive. Fruit medium, oval, suture dis-
tinct. Skin a bright yellow. Stalk about three-quarters of an
inch long, set in a moderately deep cavity. Flesh yellow, juicy,
high flavoured, fine for the dessert. Ripens in October, and
frequently hangs till November; valuable on account of its
lateness. (N. Y. Hort. Rev.)

GALBRAITH.

Origin with Mr. Galbraith, near Boalsbury, Pa. A straggling

_ grower, but a valuable early variety. Fruit large, oval. Skin

purple. Stalk medium. Flesh tender, juicy, adherent to the

stone, flavour luscious, quality “very good,” if not “best.” (Ad.
Int. Rep.)

Geni. Hann.

Origin uncertain; supposed to have originated on the farm
of Gen]. Hand, near Lancaster, Pa. Tree very vigorous.

Branches smooth. Fruit very large, roundish, oval; suture
obscure, running half round. Skin deep golden yellow, slightly
marbled with greenish yellow. Stalk long, set in a shallow
cavity, the whole of that end being flattened. Flesh coarse,
pale yellow, moderately juicy, sweet and good, but not high
flavour. Separates freely from the stone. Ripens the first
week in September.

GottatH. Thomp. Lind.

Caledonian, (of some.) Saint Cloud.
Steers’s Emperor. Wilmot’s late Orleans.

A large and handsome plum. It is easily distinguished from
the Nectarine plum, with which it has been confounded by its
gray, very downy shoots.

Fruit large, roundish-oblong, enlarged on one side of the su-
ture. Skin a fine deep red, approaching purple, a little paler
in the shade, dusted with a thin blue bloom. Flesh yellow, ad-
heres considerably to the stone, rather juicy, with a brisk,
sprightly flavour. Last of August.

GuUNDAKER PRUNE.
Groundacre.

Raised by Samuel E. Gundaker, of Lancaster, Pennsylvania.

THE PLUM. ri 383

The Gundaker Prune is of a yellowish-white colour, nearly as

large as the Blue Prune, and of the same oval shape, very high-
flavoured, and a good bearer.

GuNDAKER Puiu.

Same origin as the Prune, of a purple colour on one side, and
the other a light colour, heart-shaped, resembling a plum call-
ed Golden Drop, but larger in size, and a great bearer. (Gun-
daker in Hort.)

Guturiz’s Topaz.

Raised by Mr. Guthrie, Scotland. Tree a moderate grower,
with smooth grey branches, very productive. Fruit medium,
oval, with a slight neck, one side somewhat swollen. Suture
moderate. Skin golden-yellow, with a thin bloom. Stalk an
inch long, slender, curved, inserted in a small cavity. Flesh
yellow, juicy, sweet, not very rich, but pleasant. Adheres to
the stone. Ripens the middle of September, and will hang for
some time.

Gururiz’s APRICOT.

Raised by Mr. Guthrie, Scotland. Tree very vigorous, hardy,
productive. Branches smooth. Fruit rather large, roundish-
oval. Suture very slight. Skin yellow, sprinkled with a few
crimson dots, and covered with a thin bloom. Stalk rather
long, set in a small depression. Flesh yellow, coarse, juicy,
sweet, but not high-flavoured. Pit adherent. Ripens the last
of August.

GuTuriz’s Late GREEN.

Raised by Mr. Guthrie, Scotland, a very rapid grower.

Branches smooth. Fruit medium, globular, swollen on one
side. Skin yellow, with splashes of green, and covered with a
thin bloom. Stalk three-fourths of an inch long, inserted in a
small cavity. Flesh light-yellow, firm, rather dry, but sweet
and rich. Adheres slightly to the stone. Ripens middle of
September.

Harrwiss’ YELLow Prune.

A new German variety. Tree vigorous. Fruit medium, oval,
with a neck narrowed at the crown. Suture moderate. Skin
waxen-yellow, with occasional red dots. Stalk long. Flesh
light-yellow, fine, rich, subacid flavour, moderately juicy. Ri-
pens the last of September.

384 THE PLUM.

Henry Cray.

Raised by Elisha Dorr, Albany, N. Y. Tree vigorous and
productive. Its great beauty and lateness will make it desira-
ble.

Branches smooth. Fruit medium, somewhat oval, with a
slight suture. Skin yellow, with a light bloom, and the cheek
beautifully marbled and shaded with red. Stalk long, slender,
inserted almost without cavity. Flesh yellow, juicy, and sweet.
Stone small, and very slightly adherent. Ripens last of August.

HIGHLANDER.

Tree vigorous and very productive.

Branches gray, smooth. Fruit large, irregularly ovate, some-
what swelled on one side. Suture moderate, half round. Skin
deep-blue, inclining to reddish-brown, covered with a thin
bloom, and thickly sprinkled with brown dots. Stalk very
short, inserted in a slight cavity. Flesh yellow, juicy, sugary,
rich, vinous, refreshing, and excellent. Adheres slightly to the
stone. Ripens last of September.

Howe u’s Earty.

Origin unknown, brought from Virginia. Tree of rather
slow growth.

Wood slender, gray, and downy. Leaves small, oval, downy.
Fruit rather below medium size, oval, without any suture, a lit-
tle angular.. Stalk slender, three-fourths of an inch long, set
even with the surface. Skin light-brown, often greenish-yellow
on the shaded side, covered with a thin blue bloom. Flesh am-
ber coloured, melting, juicy, with a sweet and perfumed flavour,
separates from the stone, which is quite small and oval. First
of August.

How’s AMBER.

Origin Portsmouth, N. H. Tree vigorous, productive.

Fruit medium, roundish, slight suture. Skin amber-coloured
in the shade, mottled with rose, thinly covered with pale vio-
let bloom. Stalk of medium length, inserted without cavity.

Flesh coarse, yellow, melting, juicy. Adhering to the stone.
Ripens first of September. (Hov. Mag.)

Houurnes’ Supers. Pom. Man.

Keyser’s Plum.

Raised by Mr. Keyser of Pennsylvania, and brought into no-
tice by Dr. W. E, Hulings of that state.

THE PLUM. 385

Tree very vigorous, upright, large foliage, blunt shoots, large-
shouldered buds, moderate bearer.

Branches downy. Fruit very large, roundish, oval, with a
distinct though shallow suture. Stalk strong and stout, set in
a round, small cavity. Skin rather dull greenish-yellow, thinly
covered with pale bloom. Flesh greenish-yellow, rather coarse,
but with a rich, brisk, sprightly flavour. It adheres to the
stone. Ripens middle of August.

IcxkwortH IMPERATRICE. a a
Knight’s No. 6.

Raised by Mr. Knight, of Downton Castle, and is a hybrid
between Blue Imperatrice and Coe’s Golden Drop. It hangs a
long while on the tree, and if gathered and wrapped in soft
paper, will keep many weeks.

Branches smooth. Fruit rather above medium size, obovate.
Skin purple, peculiarly traced or embroidered with streaks of
golden fawn colour. Stalk moderately long and thick. Flesh
greenish-yellow, sweet, juicy and rich, mostly adhering to the
stone, which is rather small. Ripens early in October, and may
be kept till Christmas, gradually becoming dryer and more sugary.

IsapeLta. Thomp.

This is an attractive looking English plum, of a fine red co-
lour, worthy a place in a large collection.

Branches quite downy and gray. Fruit medium size, oval,
rather narrower towards the stalk. Skin dark dull red in the
sun, paler in the shade, and thickly sprinkled with darker
coloured dots. Stalk three-fourths of an inch long, a little hairy,
set in a moderate hollow. Flesh yellow, rich, juicy, with a smart
flavour, and adheres to the pointed stone. Last of August.

Ives’ SEEDLING.

Raised by J. M. Ives, Salem, Mass. Tree of moderate growth,
buds very prominent.

Branches smooth. Fruit large, oval, tapering a little to the
apex, suture distinct. Skin yellow, mottled and dotted with
red, and covered with a thin bloom. Stalk short, set in a very
small cavity. Flesh rich amber colour, melting and separating
freely from the stone, juicy and high flavoured, =e first of
September. (Hov. Mag.)

Jaune Hative. Thomp, Lind. O. Duh.

Early Yellow. Jaune de Catalogne.
Catalonian. Prune de St. Barnabe.
White Primordian. D’ Avoine.

Amber Primordian.

The earliest of plums, which is its chief recommendation. It
17

386 THE PLUM.

is a very old variety from Catalonia, and the south of France,
and has been in cultivation more than two hundred years. It
is a pretty little fruit, and is worthy of a place in the garden of
the amateur. The tree has long, slender, downy branches.

Fruit small, oval, or obovate, with a yellow suture on one
side. Stalk slender, half an inch long. Skin pale yellow,
thinly coated with bloom. Flesh yellow, tolerably juicy, and
melting, of sweet and pleasant flavour ; separates from the stone.
Ripens from the 10th to the middle of July.

.

JUDSON.

Raised by Mr. Judson, of Lansingburgh, N. Y. Tree thrifty and
productive. Fruit below medium, roundish. Skin a clear violet
red, slightly mottled with a deeper shade, with a thin bloom.
Stalk rather long. Flesh pale yellow, separating from the stone,
juicy and vinous. Ripe the end of August. (Hov. Mag.)

Kirxe’s. Thomp. Lind.

Kirke’s plum is a variety which came to us from England,
where it was first brought into notice by Mr. Kirke, the nursery-
man, at Brompton.

Branches smooth. Fruit of medium size, round, with very |
little suture. Skin dark purple, with a few golden dots, and
coated with an unusually thick blue bloom, which adheres
pretty closely. Stalk three-fourths of an inch long, inserted in
a very slight depression. Flesh greenish-yellow, firm, and very
rich in flavour. It separates freely from the stone, which is flat
and broad. Ripens the last of August and first of September.

Lavy Puiu.

Raised by Isaac Denniston, Albany, N. Y. Tree of slender
growth, productive. It is quite a pretty fruit, esteemed highly
for preserving, this being its chief quality. It is a rampant
grower, an abundant bearer. Fruit quite small, oval. Stalk
short and stout; colour light yellow, spotted with red. Stone
free and small; flavour acid. Season first of September. (E.
Dorr in Cult.)

Lanepon’s SEEDLING.

’ Raised by Reuben Langdon, of Hartford, Conn. Tree vigor-
ous and productive.

Branches smooth. Fruit rather large, roundish, oval, with a
moderate suture. Skin reddish purple, covered with a thick
bloom. Stalk three-fourths of an inch long, inserted in a rather
deep cavity. Flesh greenish-yellow, juicy, sprightly, sub-acid,
and adheres mostly to the stone. Ripens the last of August.

THE PLUM. 387

Larce Green Dryine. Thomp.
Knight’s Large Drying. en.

A new late variety, raised, we believe, by Mr. Knight, and
introduced here from the garden of the Horticultural Society,
of London. The tree is vigorous, and the branches are smooth;
the fruit large, round, greenish-yellow; the flesh yellowish,
moderately juicy, rich and excellent; adheres to the stone.
Ripens about the middle of September, and is a moderate
bearer.

Lomparp. Ken.
Bleecker’s Scarlet. Beekman’s Scarlet. Montgomery Prune?

Tree very vigorous, hardy, has strikingly crimpled leaves,
bright purple glossy shoots, very productive, popular, but only
of second growth.

It was called the Lombard plum by the Massachusetts Horti-

" cultural Society, in compliment to
Mr. Lombard, of Springfield, Mass.,
who first brought it into notice in
that State; and it is said to have
been received by him from Judge
Platt, of Whitesborough, N. Y., who
raised it from seed. but it was pre-
~viously well known here by the name
of Bleecker’s Scarlet. Never having
been described under that name, how-
ever, we adopt the present title.
Branches smooth. Fruit of me
dium size, roundish-oval, slightly
flattened at either end; suture ob-
Lombard. scure, Stalk quite slender, scarcely
three-fourths of an inch long, set in a broad, abruptly narrow-
ing cavity. Skin delicate violet red, paler in the shade, dotted
with red, and dusted thinly with bloom. Flesh deep yellow,
juicy, and pleasant, but not rich; adhering to the stone. Mid-
dle and last of August.

Lucomse’s Nonesucn. Thomp. Lind. P. Mag.

An English plum raised by Lucombe, of the Exeter Nursery.
Branches smooth. Fruit above medium size, roundish, shaped
and coloured much like the Green Gage, but much more dis-
tinctly streaked with yellow and orange, and covered with a
whitish bloom. Suture broad. Stalk straight, three-fourths of
an inch long, set in a wide hollow. Flesh pretty firm, greenish,

388 THE PLUM.

rich, sweet mingled with acid; adheres to the stone. Bears
well, and ripens about the middle of August. »

MAMELONNEE.
Mamelon Sageret.

A seedling of Sageret, of Paris. Tree moderately vigorous.
Fruit of remarkable shape, having a neck or (mamelone) at the
base of the stock; itis of excellent quality, hardy and prolific.
Fruit of medium size, oval, tapering toward the apex, and a
well marked suture on one side. Stalk small, inserted without
depression. Skin colour of Green Gage, marbled in the sun
with red. Flesh greenish-yellow, sweet, juicy and rich; parts
freely from the stone, which is very small. Ripens middle of
August. (Barry in Hort.)

Marren’s SEEDLING.

An accidental seedling in the garden of Mr. Marten, Schenec-
tady, N. Y. A very vigorous, upright grower, productive.

Branches smooth, greyish. Fruit large, oblong, irregular
suture, rather deep from stalk to apex, which is a little sunk.
Skin yellow, somewhat streaked with green, and dotted with
red on the sunnyside. Stalk nearly an inch long, set in a small
cavity. Flesh yellow, a little coarse, juicy, with a brisk, spright-
ly flavour. Separates from the stone. Ripens the first of Sep-
tember. ;

Meies.

Fruit large, roundish, oval, suture indistinct. Skin dull red-
dish-purple, with numerous grey dots. Stalk long, curved,
slender, set in a small cavity. Flesh greenish-yellow, juicy,
rich, sugary and excellent. Adheres to the stone. Ripens last
of September.

MirAseLLeE TARDIVE.

Fruit small, roundish-oval, greenish-yellow, freestone, a most
interesting and nice little plum, sweet, juicy and agreeable, bears
most abundantly, and will hang on the tree till the end of Oc-
tober. (Riv. Cut.)

MrraBette. Thomp. Lind. O. Duh.
Mirabelle Petite. Mirabelle Jaune.

A very pretty little fruit, exceedingly ornamental on the tree,
the branches of which are thickly sprinkled with its abundant

THE PLUM. 389

crops. The tree is small in all its parts, and
although the fruit has a tolerable flavour, yet
from its size and high perfume, it is chiefly |
valued for preserving.

Branches downy. Fruit quite small, obo-
vate, with a well marked suture. Stalk half
an inch long, slightly inserted. Skin of a
beautiful yellow, a little spotted with red at
maturity, and covered with a white bloom.
Flesh orange, sweet, and sprightly, becoming
dry when over-ripe, and separates from the
stone. Ripens with the Green Gage.

Mirabelle.

Monroe.

Monroe Egg.

Raised by Miss Dunham, Penfield, Monroe Co., N.Y. ‘Tree
very vigorous and productive.

Branches smooth. Fruit medium, or above, oval. Skin
greenish-yellow, with rarely a blush. Stalk rather long, with
very little depression. Flesh greenish-yellow, not very tender,
but with a rich sugary flavour. First of September. (H. E.
Hooker, MS.)

Morocco. Thomp. Lind.

Early Morocco. Black Morocco.
Early Black Morocco. Early Damask. Jill.

A good early plum, of rather slow growth, and a moderate
bearer. Inferior to Rivers’s Early Favourite.

Branches downy. Fruit of medium size, roundish, with a
shallow suture on one side, a little flattened at both ends. Skin
dark purple, covered with a pale thin bloom, Stalk half an
inch long, rather stout. Flesh greenish-yellow, adhering slight-
ly to the stone, juicy, with a smart, rich flavour, becoming quite
sweet at maturity. First of August.

MuLeBERrRY.

Raised by Isaac Denniston, of Albany. The leaves are re-
markably luxuriant, broad, and crumpled. Fruit large, oval,
somewhat narrowest towards the stalk. Skin pale, whitish-yel-
low, sprinkled with white dots, and dusted with a pale bloom.
Stalk an inch long, rather slender, very slightly inserted.
Flesh greenish-yellow, juicy, sweet, and good; adheres slightly
to a stone. The latter is long and pointed. First of Sep-
tember.

390 THE PLUM.

Nectarine. Thomp. Lind.

Caledonian. Peach Plum. incorrectly
Howell’s Large. Prune Péche. of some.
Jenkins’ Imperial. § Louis Philippe.

Tree vigorous, upright, stout, blunt, purplish shoots, nearly
smooth. A fine looking fruit, of foreign origin, but only of
second quality.

Fruit of the largest size, regularly formed, roundish. Stalk
about half an inch long, rather stout, and set in a wide shallow
depression. Skin purple, dusted with a blue bloom. Flesh dull
greenish-yellow, becoming tinged with red at maturity, a little
coarse grained, with a rich, brisk flavour, and adhering partially
to the stone. A good and regular bearer. Ripens about the
15th of August.

ORANGE.
Orange Gage, (of some.)*
Origin, Rhinebeck, Dutchess Co., N. Y. Tree a vigorous

grower, productive.

Branches stout and smooth. Fruit very large, oval, flattened
at both ends. Skin bronze-yellow, marked with roughish white
dots, and clouded with purplish red near the stalk. The latter
is three-fourths of an inch long, rather rough, inserted in a nar- |
row round cavity. Flesh deep yellow, a little coarse grained,
but with acid flavour when fully ripe. It adheres a little to the
stone, which is much compressed and furrowed. Ripens the
last of August.

Orteans. Lind. Thomp.

Monsieur. of the
Monsieur Ordinaire. | French.
Old Orleans.

Red Damask.

A popular English market plum, being hardy and uniformly
productive.

Branches grey, and very downy. Fruit middle sized, round,
a little enlarged on one side of the distinct suture. Skin dark
red, becoming purple in the sun. Flesh yellowish, sweet, mixed
with acid, and separates freely from the stone. Ripens a little
after the middle of August.

* There is a great propensity for calling every plum of merit a Gage,
in this part of the country. As this has no resemblance whatever to the
original type of this class, we drop that part of its name.

THE PLUM. 391

Orteans Earty. Thomp. Lind.

New Early Orleans. Monsieur Hatif
New Orleans. Monsieur Hatif de | of the .
Grimwood’s Early Orleans. Montmorency. { French.

Hampton Court.

The Early Orleans is very near like the foregoing in all re-
spects, except that it ripens ten days earlier.

Branches downy. Fruit of the size and colour of the com-
mon Orleans, a little more oval, and with a more shallow suture.
Skin a little marbled. Flesh yellowish-green, of brisk flavour,
rather richer than the old Orleans, and separates from the stone.
A good bearer.

Wiuwor’s New Earty Orzzans, (Wilmot’s Large Orleans,
&e.,) so strongly resembles the foregoing in appearance, time
of ripening, etc., as to be scarcely worthy of a separate description.

Prnossoor.

Raised by James McLaughlin, Bangor, Maine. Tree vigor-
ous, hardy, productive.

Branches smooth. Fruit large, oval, suture distinct. Stalk
three-fourths of an inch long, set in a small cavity. Skin yel-
low, tinged with green and a faint red cheek. Flesh yellow,
sweet and pleasant, adheres to the stone. Ripens the first of
September. (Hort.)

Ponn’s SEEDLING.
Plum de l’Inde.

English origin. Tree vigorous.

Branches smooth, greyish. Fruit very large, nearly egg-
shaped, a little tapering towards the stem, Skin thick, reddish-
violet, with numerous brown dots, and covered with a beautiful
bloom. Flesh yellow, a little coarse, abounding in juice, very
sugary, not rich. Ripens middle of September. (Al. Pom.)

Precocer DE BERGTHOLD.

Fruit small, roundish-oval, yellow, juicy and sweet. The
earliest yellow plum, as early and better than Jaune Hative.

(Riv. Cut.)
Précoce pe Tours. O. Duh. Thomp. Lind.

Early Violet. : Perdrigon Violet. ) (incorrectly
Violette Hative. t Lang eee Blue Perdrigon. ; of some.)
Early Tours. Violet de Tours.

Noire Hative.

Of foreign origin, tree vigorous, with long, slender branches,
moderately productive.

3892 THE PLUM.

Branches downy. Fruit rather more than an inch in diamo
ter, oval, with a shallow suture. Skin deep purple, covered
with a thick azure bloom. Stalk half an inch long, set in a
narrow cavity. Flesh at first. greenish, but becoming dull yel-
low at maturity ; a little fibrous, but juicy, sweet, melting, and
slightly perfumed ; it adheres considerably to the stone. First
of August.

Prince ENGLEBERT.

From Belgium, a free grower, productive. Fruit very large
and long, very deep purple, with a remarkably dense bloom,
rich and excellent. Ripe September. (Riv. Cut.)

Prince’s Orance Kee.

Raised by William Prince, tree very vigorous, and produc-.
tive.

Fruit rather large, oval. Skin yellow, covered with a thin
bloom. Stalk three-fourths of an inch long, rather stout, set in
a small cavity. Flesh golden yellow, coarse, juicy, sprightly,
subacid, not rich. Adheres to the stone. Ripens the middle
of September.

Prince or Wares. Chapman's.

English origin. Tree very vigorous, very productive.

Branches smooth. Fruit large, globular, inclining to oblong,
with a moderate suture on one side. Skin reddish-purple, with
brownish-yellow dots, and a thick bloom. Stalk short and
stout, set in a moderate cavity. Flesh a little coarse, greenish-
yellow, juicy, sweet, and sprightly, not rich, partially adhering
to the stone. Ripens first of September.

Prune, Mannine’s Lone Buve.
Large Long Blue. Man. Manning’s Long Blue.

Origin unknown. Tree vigorous, with long dark-coloured
shoots, very productive.

Branches smooth. Fruit quite large, long-oval, a little one-
sided, with an obscure suture. Stalk very long, and slender,
set in a very trifling depression. Skin dark purple, with a
thick blue bloom. Flesh greenish-yellow, firm, rather juicy,
with a sweet, sprightly, pleasant flavour. It separates pretty
readily from the stone, which is long and pointed. First to
last of September. Ripens gradually, and bears carriage well.

Prune pE Louvain.
Plum of Louvain.

Tree vigorous, fertile. Origin, nursery of Van Mons.

THE PLUM. 393

os /
Fruit large, egg-shaped, with a neck, deep-purple, shaded
with violet, suture deep, half-round. Flesh rather coarse, melt-
ing, pleasant. Freestone. Ripens end of August. (Al. Pom.)

QUACKENBOSS.

Introduced by Mr. Quackenboss, of Greenbush, N. Y. A
very rapid upright grower, and productive.

Fruit large, oblong-oval. Skin deep purple, covered with a
whitish bloom. Suture scarcely apparent. Stalk short, crook-
ed, thin, and set in a slight depressed cavity. Flesh greenish-
yellow, sprightly, juicy, a little coarse-grained, sweet and excel-
lent. Adheres shghtly to the stone. A valuable late market
plum, October. (N. Y. Hort. Rev.)

QuETSCHE DE Doretite Novuve._e GRAND.

Fruit medium, oval. Suture small. Skin reddish-purple,
with a thin bloom, and thickly covered with grey dots. Flesh
greenish, sweet, and pleasant. Adheres to the stone. Ripens
first of September.

QuerscHE, ok German Prune. Thomp.

Common Quetsche. Zwetsche.

True Large German Prune. Quetsche Grosse.

Turkish Quetsche. Prune d’Allemagne. ac. to
Leipzie. Quetsche d’Allemagne Grosse. { Zhomp.
Sweet Prune. Damas Gros.

Damask. Covetche.

Imperatrice Violette.
Imperatrice Violette Grosse. } incorrectly, of some.
Damas Violet Gros.

So many plums are cultivated under the name of German
Prune, that it is difficult to fix this fickle title, a circumstance
owing to the fact that the prune frequently comes the same, or
nearly the same, from seed, and in prune-growing districts this
is a popular way of inereasing them, while it, of course, gives
rise to many shades of character. It is a valuable class of
plums, of fair quality for the table, but most esteemed for dry-
ing and preserving—abundant bearers, and hanging long on the
tree. The common German Prune is described as follows :

Branches smooth. Fruit long-oval, near two inches long,
peculiarly swollen on one side, and drawn out towards the stalk.
Suture distinctly marked. Skin purple, with a thick blue
bloom. Stalk three-fourths of an inch long, slender, slightly
inserted. Flesh firm, green, sweet and pleasant ; separates from
the stone, which is flat, very long, and a little curved. Ripens
about the 10th of September.

This prune is, perhaps, the most universal and most valuable
fruit tree in Germany, Hungary, Saxony, and all central Europe.

i

394 THE PLUM.

Preserved, it is used in winter as a substitute for butter, by the
labouring peasantry ; and dried, it is a source of large profit in
commerce. In this country, it is yet but little known, but from
the great hardiness and productiveness of the tree, it may be
worth trial on a large scale.

The Ausrrian Quurscue, Thomp. (Quetsche de Bréme, Bre-
men Prune,) is a sub-variety, much like the foregoing, purple,
a freestone, of rather better flavour, and ripening somewhat later.

Sr. James’ Querscue, is another variety, with smooth branch-
es, and oblong fruit of medium size. Flesh purple, adheres to
the stone, of very goodflavour. It yields good crops. September.

QueEen Mortuer. Thomp. Ray, Lind.

Red Queen Mother. Pigeon’s Heart.
Damas Violet.

A neat little reddish plum, long known in European gardens.
Branches smooth, rather feeble in growth. Fruit rather small,
round, about an inch in diameter. Skin dark, purplish-red in
the sun, pale reddish amber in the shade, with many reddish
dots. Stalk half an inch long. Flesh yellow, sweet and rich,
separating freely from the stone, which is quite small. Sep-
tember.

Rep Maenum Bonvum. Lind. Thomp. Mill.

Purple Egg. Impériale Violette.

Red Imperial. Impériale Rouge.

Imperial. Dame Aubert Violette. | of the
Purple Magnum Bonum. Impeériale. French.
Florence. Prune d’ceuf.

Imperial Violet.

A foreign variety of moderate growth, slender smooth shoots,
distinct from the American variety, which is a vigorous grower,
with downy shoots.

Fruit large, oval, with a strong suture, on one side of which
the fruit is more swollen. Skin rather pale in the shade, but
deep red in the sun, sprinkled with many gray dots, and dusted
with but little pale bloom. Stalk an inch or more long, slender,
set in a narrow cavity. Flesh greenish, rather firm and coarse,
with a sub-acid flavour; separating from the stone, which is
oval and pointed. First of September.

Rete Craupe Rover of September.

Riena Nova.

Tree vigorous. Fruit very large, roundish-oval. Skin
smooth, reddish, shaded with purple on the sunny side, finely
pointed with russet. Stalk slender, set in a slight cavity.
Flesh firm, juicy, sugary, slightly acid, somewhat aromatic, very

THE PLUM. 395

agreeable. Ripe middle of September, and continues a month.
(Al. Pom.)

Ree Ciaupe DIAPHANE.

Raised by M. Laffay, of Paris. Tree of medium vigour;
branches gray.

Fruit medium, roundish, flattened. Skin smooth, transparent
green, shaded with red. Flesh juicy, very sweet and aromatic.
Ripens the middle of September. (Al. Pom.)

ReizEnstEin’s YELLOW PRUNE. ot

An Italian fruit. Tree very vigorous and productive. Fruit
medium, oval, slightly necked, suture slight. Skin yellow, occa-
sionally a sunny cheek. Flesh yellow, juicy, aromatic and
pleasant. Adheres to the stone. Ripens the last of September.

Reine CLaupDE D’OcToBER.

Tree very vigorous, young wood smooth, stout, and short-jointed.

Fruit small, roundish, suture moderate, apex dimpled. Skin
greenish-yellow. Stalk stout, rather long. Flesh green, juicy,
sugary and rich. Separates from the stone. Ripens the first
of October.

Rivers’s Earty Favourite.
Rivers, No. 1.

Raised by Thomas Rivers, England. An excellent early
fruit. Tree moderately vigorous.

Branches rather slender, slightly downy. Fruit small to
medium, roundish-oval, with a shallow suture. Skin almost
black, sprinkled with russet dots, and covered with a blue
bloom. Flesh greenish-yellow, juicy, sweet and excellent, and
although not quite as early as Jaune Hative, it is a richer fruit.
Separates from the stone. Ripens the first of August.

Rrvers’s Earty Pro iric.
Rivers Early, No. 2.

Raised by Thos. Rivers, England. A prolific early plum.
Tree moderately vigorous, with smooth greyish branches.

Fruit medium, roundish-oval. Skin reddish-purple, covered
with a fine blue bloom. Stalk about half an inch long, set in
a very small cavity. Flesh yellowish, juicy,-sweet and plea-
sant. Separates from the stone. Ripens the first of August.

Royatz bE Tours. O. Duh. Poit. Thomp.
Royal Tours.
A French variety received from several sources, but they do

396 THE PLUM.

not agree, neither do the authorities ; some say a freestone, and
others a cling ; we retain the old description.

Branches always quite downy. Fruit large, roundish, but
marked with a large and deep suture extending quite half
round, and enlarged on one side. At the apex is a sinall white
depressed point. Skin lively red in the shade, deep violet in
the sun, with many minute golden dots, and coated with a thick
blue bloom. Stalk half to three-fourths of an inch long, stout,
set in a narrow cavity. Flesh greenish, rather firm, with a rich,
high flavoured, abundant juice. It adheres closely to the stone,
which is large, oval, and flattened.

Royae HArive. Thomp. Nois.
Early Royal. Mirian.

An early plum of French origin. Tree vigorous, with stout
short branches.

Branches very downy. Fruit of medium size, roundish, a
little wider towards the stalk. Skin light purple, dotted, (and
faintly streaked,) with brownish-yellow, and covered with a blue
bloom. Staik half an inch long, stout, inserted with little or no
depression. Flesh yellow amber, with rich, high flavour, and
parts from the stone, (adhering slightly, till ripe.) Stone small,
flattened, ovate. Begins to ripen about the 20th of July.

Saint Caruertne. Thomp. Lind. O. Duh.

Among the fine old varieties of
late plums, the St. Catherine is one
of the most celebrated. In France
it is raised in large quantities, in
some districts making the most de-
licate kind of prunes. It is also
much esteemed for preserving, and
is of excellent quality for the des-
sert.

Branches smooth, upright, rather
slender. Fruit of medium size,
obovate, narrowing considerably to-
wards the stalk, and having a
strongly marked suture on one side,
Stalk three-fourths of an inch or
more long, very slender, inserted in
a slight cavity. Skin very pale
yellow, overspread with thin white

St. Catherine. bloom, and occasionally becoming
a little reddish on the sunny side. Flesh yellow, juicy, rather

THE PLUM. 397

firm, and adheres to the stone; in flavour it is sprightly, rich,
and perfumed. Ripens the middle and last of September.

Sart Marrin’s Querscuz. Thomp.

A very late variety of Prune from Germany. Hardy and a
good bearer.

Branches smooth. Fruit of medium size, ovate, or considera-
bly broadest towards the stalk. Skin pale yellow, covered with
a white bloom. Flesh yellowish, with a rich and excellent fla-
vour, and separates readily from the stone. The fruit hangs a
long time on the tree, but we fear that to the northward of this
it may not come to full maturity every season. Ripens the first
of October, and will hang a month.

ScuENECTADY CATHERINE.

Origin, Schenectady, N. Y. Tree vigorous and productive.
Fruit medium, roundish, suture, shallow. Skin deep-purple,
violet in the shade; covered with a thin bloom. Stalk slender,
set in a narrow cavity. Flesh yellowish, melting, separating
freely from the stone, juice very abundant, sweet and rich.
Ripe beginning of September.—(Hov. Mag.)

Sea or Harty PurpPLe.

Origin unknown. Fruit small, roundish. Skin brownish pur-
ple with a scanty light-coloured bloom. Flesh greenish-yellow,
sweet, juicy, and parts freely from the stone, highly perfumed.
Ripens about the time of Prince’s Yellow Gage.—( White’s Gard.)

‘ Semrana. en.
Blue Imperatrice, of some. Semiana, of Boston.

This is quite distinct from the Semiana of Europe. It is prow
bably a native fruit. Tree moderately vigorous, with slender
shoots nearly smooth, very productive, late, keeps well—a good
market fruit.

Fruit. medium, oval. Skin deep purple, covered with blue
bloom. Stalk short, cavity very small. Flesh greenish, juicy,
subacid, not rich—adheres to the stone. Ripens last of Sep-
tember and Ist of October. :

Saarp’s Emperor. Thomp.
Denyer’s Victoria ? Queen Victoria ?

A beautiful plum from England. Treevigorous and productive.

Branches strong, downy, and foliage large. Fruit quite large,
roundish-oval. Skin, when exposed, of a fine bright, lively red,
paler in the shade, with a delicate bloom. Flesh deep yellow,
separates from the stone, of a pleasant, moderately rich flavour.
Middle and last of September.

398 THE PLUM.

Denyer’s Victoria resembles this, but we require another trial
before pronouncing them identical.

Suisse. Thomp. Poit.

Simiana. Prune d’Altesse.
Monsieur Tardif. Prune Suisse.
Swiss Plum. -

A foreign variety of free growth, with long, slender, smooth
branches, distinct from Simiana of Boston,

Fruit rather small, roundish-oval. Skin violet-red, covered
with a thick bloom, Flesh greenish-yellow, firm, rather dry
but sweet, and separates fromthe stone. Ripe last of September.

2

THOMAS.

A handsome native fruit, introduced by William Thomas of
Boston ; a free grower, and bears abundantly.

Branches slightly downy. Fruit large, roundish-oval, a little
irregular, and rather compressed in the direction of the suture.
Stalk hairy, half an inch or more, long, stout, set in a small
narrow cavity. Skin salmon colour, with numerons dots, anda
soft red cheek. Flesh pale yellow, a little coarse grained, but
with a mild pleasant flavour, separating freely from the stone,
The stone is peculiarly light coloured. Ripe the last of August.

TROUVEE DE VOUECHE.

Found in the woods by Gregoire, and by him introduced.
Tree moderately vigorous and very fertile.

Fruit medium or small, is regularly oval. Skin thick, red-
dish violet with a shady side, and a violet bloom on the sunny
side. Flesh juicy, sweet, and very good. Ripens the end of
August.—/( Al, Pom.)

Virgin. Thomp.

A foreign variety of free growth. Branches smooth, rather
slender.

Fruit medium, roundish. Skin reddish-purple. Flesh green-
ish, very juicy, sweet, and excellent. Adheres slightly to the
stone. Ripens the first of September.

Wax.

Raised by Elisha Dorr, Albany, N. Y. Tree moderately
vigorous and productive. Fruit large, slightly oval. Stalk
very long. Colour the richest yellow, mostly covered with car-
mine and a lilac bloom. Flesh greenish-yellow, juicy, saccha-
rine, with a very sprightly flavour. Separates from the stone.
Ripe October. (E. Dorr in Cult.)

THE PLUM. 399

Warre IveeratricE. Thomp. Lind. P. Mag.
White Empress. - Imperatrice Blanche. O. Duh.

In the habit of the tree, appearance and flavour of the fruit,
and season of maturity, it strongly resembles the St. Catherine,
but is a freestone. It is not equal to the latter in flavour.

Branches smooth. Fruit of medium size, obovate, a little
flattened at the ends, suture rather obscure. Skin bright yel-
low, covered partially with a thin white bloom, and spotted with
a little red. Stalk a little more than half an inch long, set in a
narrow cavity. Flesh yellow, very juicy, crisp, sweet, and quite
transparent in texture; separates freely from the stone, which is
small and oblong. Ripe early in September.

Wuire Macnum Bonum. Thomp. Lind.

Ege Plum.

Yellow Egg. of American

White Ege. gardens.

Magnum Bonun.
Yellow Magnum Bonum. Dame Ambert.
White Mogul. of many Dame Ambert blanche. of the
Wentworth. English Dame Ambert jaune. Thcnak.
White Imperial.* gardens. Impériale blanche. /
White Holland. Grosse Luisante.

The White Magnum Bo- q
num, or Hyg Plum, as it is
almost universally known
here, is a very popular fruit,
chiefly on account of its large
and splendid appearance, and
a slight acidity, which ren-
ders +t aie ae fitted for : tie
making showy sweetmeats |
or preserves. When it is
raised in a fine warm situa-
tion, and is fully matured, it
is pretty well flavoured, but
ordinarily, it is considered
coarse, and as belonging to
the kitchen, and not to the
dessert.

Branches smooth, long. ; A

Fruit of the largest size, mea-
suring six inches in its long- Xi ae
est circumference, oval, nar-
rowing a good deal to both BEE pert
ends. Suture well marked. White Magnum Bonum.

* There is really no practical difference between the White and the

Yellow Magnum Bonum. The fruit is precisely similar in appearance
and quality, though the growth of the two trees may not fully agree.

400 THE PLUM.

Stalk about an inch long, stout, inserted without cavity, in a
folded border. Skin yellow, with numerous white dots, covered
with thin white bloom—when fully ripe, of a deep gold colour.
Flesh yellow, adhering closely to the stone, rather acid until
very ripe, when it becomes sweet, though of only second rate
flavour. Stem long, and pointed at both ends. A pretty good
bearer, though apt, in light soils, to drop from the tree before
matured. Middle of August.

WILKINSON.

Tree vigorous. Branches smooth, rather slender. Fruit me-
dium, oval, slightly necked. Skin reddish-purple, covered with
a thick bloom. Stalk medium, set in a small cavity. Flesh
dark yellow, rather firm, sweet, not rich or high flavoured. Ad-
heres partially to the stone. Ripens the last of September.

Wootston’s Brack GAGE.

English. Fruit round, below medium size, black, very juicy,
rich and sugary; a free grower and great bearer. This and
Angeline Burdett are much alike in their fruit, but differ in the
habit of the trees. Both have thick skins, which induces them
to shrivel on the trees and become luscious sweetmeats. Be-
ginning of September. (Riv. Cat.)

Yettow Gage, [of the English.] Thomp.

Little Queen Claude. Jill. Lind.
Petite Reine Claude. O. Duh.
Reine Claude Blanche.

petite espéce.

Small Green Gage. ts some

Gonne’s Green Gage. +} English
White Gage. gardens.

This plum, formerly known, we believe, as the Little Queen
Claude, but which has now received the sobriquet of Yellow
Gage, we suppose for good reasons, from the head of the fruit
department, in the London Horticultural Society’s garden, is an
old French variety, described by Duhamel.

Branches smooth and rather long. Fruit below medium size,
round, with a distinct suture on one side. Stalk half an in¢h
long, rather slender, inserted in a slight hollow. Skin pale yel-
lowish-green, speckled with a few reddish dots, ard overspread
with a good deal of bloom. Flesh pale yellow, sweet, and
pleasant, separates freely from the stone. Ripens about the
middle of August.

THE PLUM. 401

CLASS II.

Contains those superseded by better sorts, some of which,
however, are adapted to certain soils and localities.

Asricotée Roucs. Thomp. O. Duh. Nois.

A French variety. Branches smooth. Fruit of medium
size, oval. Skin of a fine clear red in the shade, violet in the
sun. Flesh orange colour, sweet, but rather dry, and without
much flavour; separates freely from the stone. Ripens the last
of August.

AMERICAN WHEAT.

Branches slender, smooth. Fruit quite small, roundish. Skin
pale blue, covered with a white bloom. Flesh greenish, melt-
ng, juicy, and sweet; adheres to the stone. Last of August.
Bears abundantly.

Apricot. Lind. Miller.

Apricot Plum of Tours.
Abricotée de Tours.
Abricotee. Duh.
Yellow Apricot.

Branches quite downy, nearly white. Fruit above medium
size, roundish, with a deep suture or furrow. Skin yellow,
dotted and tinged with red on the sunny side, covered with a
white bloom. Flesh yellow, rather firm; separates from the
stone; slightly bitter, until fully ripe, when it is melting, juicy,
and high flavoured. Ripe the middle of August.

This is the true old Apricot plum of Duhamel. The Apricot
plum of Thomson is an inferiour, clingstone, oval fruit, (with
smooth branches,) fit only for cooking.

Biust Perpricon.

Violet Perdrigon. ;
Blue Perdrigon. t Lind.
Perdrigon Violette. O. Duh.
Brignole Violette.

A very old variety from Italy.

Branches downy. Fruit of medium size, oval. Skin reddish
purple, with many brown dots, and a very thick whitish bloom.
Flesh greenish-yellow, rather firm, sugary, adhering to the stone.
Last of August.

402 THE PLUM.

Buve Gace. Lind. Mill.

Azure Hative. Zhomp. Black Perdrigon.
Little Blue Gage.

An ordinary little round blue plum, the Azure Hétive of the
French.

Branches slender and downy. Fruit quite small and round.
Skin dark blue, covered with light blue bloom. Flesh green-
ish, juicy, a little acid, somewhat rich, and separates from the
stone. Ripe the middle of August.

Brevoort’s Purpte. Floy. Ken.

New York Purple. Floy. Breyoort’s Purple Bolmar.
Brevoort’s Purple Washington.

Branches long, smooth. Fruit large, oval. Skin reddish,
covered with a violet bloom. Flesh yellowish, soft, juicy, not
very sweet, but with considerable vinous flavour; adheres closely
to the stone. Ripe the first of September.

Byrtetp. Man.

Branches smooth. Fruit small, round. Skin light yellow
Flesh yellow, of good flavour; adheres to the stone, which is
thick. Middle to last of August. Productive.

Corsr’s ADMIRAL.

Raised by Henry Corse, Esq., of Montreal, Canada.

Branches quite downy. Fruit above medium size, oval. Skin
light purple, covered with a pale lilac bloom. Flesh greenish-
yellow, juicy and sprightly, but second rate in flavour, and ad-
hering closely to the stone. A prolific tree. September.

Corse’s Fretp MarsHat.

Skin lively purplish-red. Fruit rather large, oval. Flesh
greenish-yellow, juicy, but a little tart, adheres closely to the
stone. Ripe middle of August.

Dramonp. Thomp. Man.

English origin. Branches long, downy. Fruit of the largest
size, oval. Skin black, covered with a blue bloom. Flesh dee
yellow, coarse-grained, and rather dry—a little acid, and with-
out flavour; separates from the long-pointed stone. First of
September.

THE PLUM. 408

Dictator.

Raised by Henry Corse, of Montreal. Tree vigorous and
hardy. Fruit very large, brownish-purple, covered with a
bloom. Flesh juicy, rich, and high-flavoured. (Hov. Mag.)

Exrrey. Coxe. Man.
Elfry’s Prune.

Branches smooth. Fruit small, oval. Skin blue. Flesh
greenish, very sweet, dry and firm, parting very freely from the
stone. Last of August.

ForurrineHamM. Thomp. Lind. Mill.
Sheen. Grove House Purple.

An old English plum of good quality.

Branches smooth. Fruit of medium size, obovate, with a
distinct suture. Skin purple, covered with a pale blue bloom.
Flesh pale greenish-yellow, juicy, sprightly, and rich, separat-
ing from the stone. Ripens about the middle of August.

Guiston’s EARLY.

Branches smooth, short-jointed. Fruit large, oval. Skin
clear yellow, with a light bloom. Flesh yellow, separates from
the stone, of pleasant flavour. Middle of August.

Girrorp’s LAFAYETTE.

Tree very vigorous, and very productive. Fruit medium,
long, oval, purple, with a bloom. Flesh greenish, coarse, juicy,
not rich, Last of August.

Gwazen. Thomp.

Fruit large, oblong, oval. Suture shallow. Skin deep pur-
ple, with a bloom. Stalk rather short, slightly sunk. Flesh
greenish, coarse, not very juicy, sweet and pleasant. Adheres
to the stone. First of September.

Hotianp. Pom. Man. Ken.
Blue Holland. Holland Prune.

Branches downy, rather slender. Fruit round, slightly flat-
tened. Skin blue or light reddish-purple, covered with a blue
bloom. Flesh juicy, melting, sweet and pleasant, separating
freely from the stone. Ripening from the last of August to the
middle of September.

404 THE PLUM.

Horse Pirum. Thomp. Floy.

Large Early Damson. ) of Prince
Sweet Damson. and Ken.

Branches downy. Fruit of medium size, oval, with a deep
suture on one side. Skin purple in the sun, reddish on the
shaded side, with blue bloom. Flesh greenish-yellow, rather
dry and acid, separates from the stone. Last of August.

Late Boimer.

Fruit medium, roundish. Skin yellow, mottled with red
next the sun. Flesh yellow, rather firm, sweet but not rich.
Freestone. Middle of September.

Lewiston Eee.

Origin, Lewiston, N. Y. Tree vigorous and productive.
Branches downy. Fruit medium size, oval. Skin pale yellow,
with a bloom. Flesh yellow, adhering closely to the stone, not
very sweet, and only second rate flavour. Last of August.

Lone ScarLet.
Scarlet Gage. Red Gage, (incorrectly of some.)

American. Shoots downy. Fruit of medium size, oblong-
obovate, swollen on one side of the suture, and tapering to the
stalk. Skin bright red in the sun, pale yellowish-red on the
shady side, covered with a fine llac bloom. Flesh deep yellow,
juicy, acid at first, but, if allowed to hang, it becomes rather
rich and sweet. It adheres to the stone. Last of August.

Pro.y’s Earty Buus.

This is a native fruit, of medium quality. Branches very
downy. Fruit middle sized, oblong, suture scarcely visible.
Skin very dark blue, covered with light blue bloom, Flesh
yellow, of pleasant flavour, adhering partially to the stone. Ri-
pens about the 10th of August.

Ponn’s SEEDLING.

Pond’s Purple. Ken.
American origin. Branches downy. Fruit middle sized,
roundish, Skin purple. Flesh yellowish, rather dry, separates

from the stone, sweet, mingled with acid, of tolerable flavour.
Ripens early in August.

THE PLUM. 405

Prince’s OrnANGE GAGE.

Fruit medium, roundish-oval. Suture moderate. Skin yel-
low. Stalk long, set in an open cavity. Flesh light yellow,
coarse, juicy, pleasant, but not rich. Adheres to the stone.
First of September.

Rep Perprigon. Lind. Fors.
Perdrigon Rouge. Nois.

Foreign. Branches downy. Fruit of medium size, roundish,
slightly oval. Skin fine deep red, much lilac bloom. Flesh
bright yellow, a little crisp and firm, quite juicy and sweet, and
parts from the stone. Last of August to the middle of September.

RuineBEcK YELLOW GAGE.

Origin, Rhinebeck, N. Y. Tree very strong and vigorous.

Fruit large, oval. Suture deep. Skin yellow. Stalk rather
long, inserted by a fleshy ring, without depression. Flesh
coarse, juicy, sweet and pleasant. Adheres to the stone.
First of September.

SIAMESE.

Branches long, slender, and smooth. Fruit mostly in pairs,
distinct, but closely joined on one side, medium sized, obovate.
Skin pale yellow, with a white bloom. Flesh yellow, juicy and
sprightly, of second rate flavour, and adheres to the stone.
Bears abundantly, and ripens about the 10th of September.

Wuire Apricot. Pr. Pom. Man.

Fruit medium, roundish, yellow. Flesh rather firm, not
sweet, but pleasant, clingstone. Middle of August.

Wurre Perpricon. Thomp. Nois.

Perdrigon blane. 0. Duh. Maitre Claude.
Brignole?

Branches downy. Fruit middle sized, oval, narrowing to-
wards the stalk. Skin pale greenish-yellow, with numerous
small white dots, thinly coated with bloom. Flesh pale yellow,
sweet with a slight perfume, and adheres to the st: 1e. Ripens
last of August.

Wuite Damson. Thomp. Lind.

Late Yellow Damson. Shailer’s White Damson.
White Prune Damson. White Damascene.

Branches smooth, and of thrifty growth, very. productive.

406 THE PEAR.

Fruit small, oval. Skin pale yellow, with a white bloom, and
sprinkled with reddish-brown spots at maturity. Flesh adheres
closely to the stone, yellow, and when fully ripe, of a rich,
sprightly, sub-acid, agreeable flavour. Ripens about the last of
September.

Ornamental Varieties.

There are few varieties of plums, which are considered pure-
ly ‘ornamental. One, however, is a remarkable exception to
this, as it is scarcely exceeded in beauty in the month of May
by any other flowery shrub—we mean the Douvsiz FLowERinG
Stor. It isa large shrub, only 10 or 12 feet high, with quite
slender shoots and leaves, but it is thickly sprinkled, every
spring, with the prettiest little double white blossoms about as
large as a sixpence, but resembling the Lady Banks’ roses. It
is one of the greatest favourites of the Chinese and Japanese—
those flower-loving people.

The Common Eneutsu Stoz, or Blackthorn, (Prunus spino-
sa,) is rather an ornamental tree in shrubbery plantations. The
branches are more thorny than those of the common damson,
and the fruit is nearly round, quite black, but covered with a
thick blue bloom. In the spring, this low tree is a perfect
cloud of white blossoms.

The Dovsie-BLossomED P.vm has large and handsome dou-
ble white flowers. Except in strong soils, however, they are
apt to degenerate’ and become single, and are, indeed, always
inferiour in effect to the Double Sloe.

The Cherry Plum we have already described. It is one of
the fruit-bearing sorts.

Selection of Choice Varieties.

Rivers’ Early Favourite, Green Gage, Imperial Ottoman, Jef-
ferson, Lawrence’s Favourite, Purple Favourite, Purple Gage,
Coe’s Golden Drop, McLaughlin, Imperial Gage, Howard’s Fa-
vourite, Prince’s Yellow Gage, Prune d’Agen, Reine Claude de
Bevay, Schuyler Gage.

CHAPTER XXI.

Tue Pear.

Pyrus communis, L. Rosacece, of botanists.
Poirier, of the French; Birnebaum, German; Peer, Dutch; Pero, Italian;
and Pera, Spanish.

Tue Pear is, undeniably, the favourite fruit of modern times,

THE PEAR. 407

and modern cultivators. Indeed, we believe the Pear of mo-
dern times, thanks to the science and skill of horticulturists, is
quite a different morsel for the palate, from the pear of two or
three centuries ago. In its wild state it is one of the most aus-
tere of all fruits, and a choke pear of our fields, really a great
improvement on the wild type, seizes one’s throat with such an
unmerciful gripe, as to leave behind it no soothing remem-
brances of nectar and ambrosia.

So long ago as the earliest time of the Romans, the pear was
considerably cultivated. It was common in Syria, Egypt, and
Greece, and from the latter country, was transplanted into Italy.
“Theophrastus speaks of the productiveness of old pear trees,
and Virgil mentions some pears which he received from Cato.
Pliny in his 15th book describes the varieties in cultivation in
his time, as exceedingly numerous; and mentions a number
which were named after the countries from which they were re-
ceived. Of all pears, he says, the Costumine is the most deli-
cate and agreeable. The Falernian pear was esteemed for its
juice; and the Tibernian, because it was preferred by the Em-
peror Tiberius. There were ‘proud pears,’ which were so called
because they ripened early and would not keep, and ‘winter
pears, pears for baking, as at the present day.”* None of
these old Roman varieties have been handed down to us, and
we might believe some of them approached the buttery lusci-
ousness of our modern pears, did not Pliny pithily add, most
unfortunately for their reputation, “all pears whatsoever are but
a heavy meat, unless they are well boiled or baked.”

In fact the really delicious qualities of this fruit were not de-
veloped until about the seventeenth century. And within the
last sixty years the pear, subjected to constant reproduction
from seed by Van Mons and his followers, and to hybridizing
or crossing by Mr. Knight and other English cultivators, ap-
pears, at length, to have reached almost the summit of perfec-
tion, in beauty, duration, and flavour. Of Professor Van Mons
and his labours of a whole life, almost devoted to pears, we have
already spoken in our first chapter. From among the 80,000
seedlings raised by himself, and the many thousands reared by
other zealous cultivators abroad, especially in Belgium—the
Eden of the pear tree—there have been selected a large num-
ber of varieties of high excellence. In this country, we are
continually adding to the number, as, in our newer soil, the
pear, following the natural laws of successive reproduction, is
constantly appearing in new seedling forms. The high flavour
of the Seckel pear, an American variety, as yet unsurpassed, in
this respect, by any European sort, proves the natural congeni-
ality of the climate of the northern states to this fruit.

* Arboretum Britannicum.

408 THE PEAR.

The pear tree is not a native of North America, but was in-
troduced from the other continent. In Europe, Western Asia,
and China, it grows wild, in company with the apple, in hedges
and woody wastes. In its wild state, it is hardier and longer
lived than the apple, making a taller and more pyramidal head,
and becoming thicker in its trunk. There are trees on record
abroad, of great size and age for fruit trees. M. Bosc mentions
several which are known to be near 400 years old. There is a
very extraordinary tree in Home Lacy, Herefordshire, England
—a perry pear—from which were made more than once, 15
hogsheads of perry in a single year. In 1805 it covered more
than half an acre of land, the branches bending down and
taking root, and, in turn, producing others in the same way.
Lowlon, in his recent work on trees, says that it is still in fine
health, though reduced in size.

One of the most remarkable pear trees in this country, is
growing in Illinois, about ten miles north of Vincennes. It is
not believed to be more than forty years old, having been plant-
ed by Mrs. Ockletree. The girth of its trunk one foot above
the ground, is ten feet, and at nine feet from the ground, six
and a half feet ; and its branches extend over an area sixty-nine
feet in diameter. In 1834 it yielded 184 bushels of pears, in
1840 it yielded 140 bushels. It is enormously productive al-
ways; the fruit is pretty large, ripening in early autumn, and is
of tolerable flavour.* Another famous specimen, perhaps the
oldest in the country, is the Stuyvesant Pear tree, originally
planted by the old governor of the Dutch colony of New-York,
more than two hundred years ago, and still standing, in fine
vigour, on what was once his farm, but is now the upper
part of the city, quite thickly covered with houses. The fruit
is a pleasant summer pear, somewhat like a Summer Bon-
chretien.

Usxs. The great value of the pear is as a dessert fruit.
Next to this, it is highly esteemed for baking, stewing, presery-
ing and marmalades. In France and Belgium the fruit is very
generally dried in ovens, or much in the same way as we do the
apple, when it is quite an important article of food.

Dessert pears should have a melting, soft texture, and a suga-
ry, aromatic juice. Kitchen pears, for baking or stewing, should
be large, with firm and crisp flesh, moderately juicy.

The juice of the pear, fermented, is called Perry. This is
made precisely in the same way as cider, and it is richer, and
more esteemed by many persons. In the midland counties of
England, and in various parts of France and Germany, what are
called perry pears—very hardy pro luctive sorts, having an aus-
tere juice—are largely cultivated for this purpose. In several

* Rev. I. W. Beecher, in Hovey’s Magazine.

THE PEAR. 409

places in our eastern states, we understand, perry is now annu-
ally made in considerable quantities. The fruit should be
ground directly after being gathered, and requires rather more
isinglass—(say 14 oz. to a barrel,) to fine it, on racking, than ci-
der. In suitable soil the yield of perry to the acre 1s usually
about one third more than that of cider.

The wood is heavy and fine grained, and makes, when stain-
ed black, an excellent imitation of ebony. It is largely employ-
ed by turners for making joiners’ tools. The leaves will dye
yellow.

GATHERING AND KEEPING THE FRUIT. ‘The pear is a peculiar
fruit in one respect, which should always be kept in mind; viz.
that most varieties are much finer in flavour if picked from the
tree, and ripened in the house, than if allowed to become fully
matured on the tree. There are a few exceptions to this rule,
but they are very few. And, on the other hand, we know a
great. many varieties which are only second or third rate, when
ripened on the tree, but possess the highest and richest flavour
if gathered at the proper time, and allowed to mature in the
house. This proper season is easily known, first, by the ripen-
ing of a few full grown, but worm-eaten specimens, which fall
soonest from the tree ; and, secondly, by the change of colour,
and the readiness of the stalk to part from its branch, on gently
raising the fruit. The fruit should then be gathered—or so
much of the crop as appears sufficiently matured—and spread
out on shelves in the fruit room* or upon the floor of the gar-
ret. Here it will gradually assume its full colour, and become
deliciously melting and luscious. Many sorts which, ripened
in the sun and open air, are rather dry, when ripened within doors
are most abundantly melting and juicy. They will also last for
a considerably longer period, if ripened in this way—maturing
gradually, as wanted for use—and being thus beyond the risk
of loss or injury by violent storms or high winds.

Winter dessert pears should be allowed to hang on the tree
as long as possible, until the nights become frosty. They
should then be wrapped separately in paper, packed in kegs,
barrels, or small boxes, and placed in a cool, dry room, free from
frost. Some varieties, as the D’Aremberg, will ripen finely
with no other care than placing them in barrels in the cellar,
like apples. But most kinds of the finer winter dessert pears,
should be brought into a warm apartment for a couple of weeks
before their usual season of maturity. They should be kept co-
vered to prevent shrivelling. Many sorts that are comparative-
ly tough if ripened in a cold apartment, become very melting,

* So important is the ripening of pears in the house that most amateurs
of this fruit find it to their advantage to have a small room set apart, and
fitted up with shelves in tiers, to be used solely as a fruit room.

18

410 THE PEAR.

buttery, and juicy, when allowed to mature in a room kept. at
the temperature of 60 or 70 degrees.

Propagation. ‘The finer sorts of pears are continued or in-
ereased, by grafting and budding, and the stocks, on which to
work, are either seedlings or suckers. Sucker stocks have usu-
ally such indifferent roots, they are so liable to produce suckers,
continually, themselves, and are so much less healthy than seed-
lings, that they are now seldom used by good cultivators;
though, if quite young and thrifty, they will often make good
stocks. :

Seedlings, however, are by far the best stocks for the pear,
in all cases; and seedlings from strong growing, healthy pears,
of common quality—such as grow about most farmers’ gardens,
are preferable, for stocks, to those raised from the best varie-
ties—being more hardy-and vigorous.

As it is usually found more difficult to raise a good supply of
seedling pear stocks in this country, than of any other fruit tree,
we will here remark that it is absolutely necessary, to ensure
success, that two points be observed. The first, is to clean and
sow the seed as soon as may be, after the fruit is well matured ;
the second, to sow it only in deep rich soil. It should be pre-
viously trenched—if not naturally deep—at least twenty inches
or two feet deep, and enriched with manure or compost mixed
with ashes. This will give an abundant supply of nutriment to
the young seedlings, the first year—without which, they become
starved and parched, after a few inches’ growth, by our hot and
dry summer, when they frequently fall a prey to the aphis and
other insects at the root and top. A mellow, rich soil, whose
depth ensures a supply of moisture, will give strong seedlings,
which are always, at two years’ growth, fit to go into the nur-
sery rows for budding. While a dry, thin soil will seldom
produce good stocks, even in half a dozen years.

The seeds should be sown precisely like those of the apple,
in broad drills, and the treatment of the stocks, when planted
in the rows for budding, is quite similar. Budding is almost
universally preferred by us, for propagating the pear, and this
tree takes so readily, that very few failures can happen to an
experienced hand. About the first of August, in this latitude,
is the proper season for performing this operation.

We may add here, that one year old pear seedlings, are often
winter-killed, when the autumn has not been such as to ripen
the wood thoroughly. A few branches of evergreens, or some
slight covering laid along the rows, will prevent this. Or, they
may be laid in by the heels, in a sheltered place.

The thorn makes very good stocks for the pear, except, that
if grafted above ground, the tree is often apt to be broken off at
the point of union, by high winds. This is obviated by grafting
a little below the surface. Grafting on the thorn is a very use-

THE PEAR. 411

ful practice for strong clayey soils, as, on such stocks, the pear
may be grown with success, when it would not otherwise thrive.
It also comes rather earlier into bearing. Grafting on the
mountain ash is thought to render the pear more hardy, and it
retards the blossoming so much as to prevent their being in-
jured by spring frosts. The pear is sometimes budded on the
apple, but it is then usually very short-lived.

For rendering the pear dwarf, the Quince stock is almost
universally used, as the pear unites readily with it, becomes
quite dwarf in habit, and bears very early. Some large grow-
ing pears—as the Duchess of Angouléme—extremely liable to
be blown off the tree, bear much better on the quince stock,
and others are considerably improved in flavour by it. The
dwarf pear, however, it must be confessed, rather belongs to the
small garden of the amateur, than to the orchardist, or him who
desires to have regular large crops, and long-lived trees. The
dwarf tree is usually short-lived, seldom enduring more than a
dozen years in bearing—but it is a pretty and economical way
of growing a good many sorts, and getting fruit speedily, in a
small garden.*

The pear not being very abundantly supplied with fibrous
roots, should never be transplanted, of large size, from the nur-
sery. Small, thrifty plants, five or six feet high, are much to
be preferred.

SoiL, SITUATION, AND cuLtuRE. The best soil for this fruit
tree, is a strong loam of moderate depth, on a dry subsoil. The
pear will, indeed, adapt itself to as great a variety of soils as
any fruit tree, but, in unfavourable soils, it is more liable to
suffer from disease than any other. Soils that are damp during
any considerable portion of the year, are entirely unfit for the
pear tree; and soils that are over-rich and deep, like some of
the western alluvials, force the tree into such over luxuriant
growth, that its wood does not ripen well, and is liable to be
killed by winter blight. The remedy, in this case, consists in
planting the trees on slightly raised hillocks—say eight inches
above the level of the surface, and using lime as a manure.
Soils that are too light, on the other hand, may be improved
by trenching, if the subsoil is heavier, or by top dressing with
heavy muck and river mud, if it is not.

In a climate rather cold for the pear, or on a cold soil, it is
advantageous to plant on a southern slope, but in the middle
States, in warm soils, we do not consider a decidedly southern
exposure so good as other rather cooler ones.

* Whether the Pear can be successfully cultivated on the Quince for mar-
ket is yet a debateable question; but that dwarfs are a great acquisition
to the garden where large standards are inadmissible is unquestioned.
We believe the promise of some varieties on quince warrants the expecta-
tion that they will be found profitable for general cultivation.

412 THE PEAR.

The pear succeeds so well as an open standard, and requires
so little care for pruning—less, indeed, in the latter respect,
than any other fruit tree, that training is seldom thought of,
except in the gardens of the curious or skilful. The system of
quenouille or distaff training, an interesting mode of rendering
trees very productive in a small space, we have already fully de-
scribed in p. 37, as well as root pruning for the same purpose
in p. 32.

i orchard culture, the pear is usually planted about thirty
feet distant each way; in fruit gardens, where the heads are
somewhat kept in by pruning, twenty feet is considered sufli-
cient by many.

Pear trees, in a bearing state, where the growth is no longer
luxuriant, should have, every autumn, a moderate top dressing
of manure, to keep them in good condition. This, as it pro-
motes steady and regular growth, is far preferable to occasional
heavy manuring, which, as will presently be shown, has a ten-
dency to induce the worst form of blight to which this tree is
subject.

Diszaszs. As a drawback to the, otherwise, easy cultivation
of this fine fruit, the pear tree is, unfortunately, liable to a very
serious disease, called the pear tree blight, or fire blight, appear-
ing irregularly, and in all parts of the country ; sometimes in
succeeding seasons, and, again, only after a lapse of several
years; attacking, sometimes, only the extremities of the limbs,
and, at other times, destroying the whole tree; producing, occa-
sionally, little damage to a few branches, but often, also, destroy-
ing, in a day or two, an entire large tree; this disease has been,
at different times, the terror and despair of pear growers. Some
parts of the country have been nearly free from it, while others
have suffered so much as almost to deter persons from extend-
ing the cultivation of this fine fruit. For nearly an hundred
years, its existence has been remarked in this country, and,
until very lately, all notions of its character and origin have
been so vague, as to lead to little practical assistance in remov-
ing or remedying the evil.

Careful observation for several years past, and repeated com-
parison of facts with accurate observers, in various parts of the
country, have led us to the following conclusions :

lst. That what is popularly called the pear blight, is, in fact,
two distinct diseases. 2nd. That one of these is caused by an
insect, and the other by sudden freezing and thawing of the sap
in unfavourable autumns. ‘The first, we shall therefore call the
insect blight, and the second, the frozen-sap blight.

1. Tue rnsEct BLieut. ‘The symptoms of the insect blight
are as follows: In the month of June or July, when the tree is
in full luxuriance of growth, shoots at the extremities of the
branches, and often extending down two seasons’ growth, are

THE PEAR. 413

observed suddenly to turn brown. In two or three days the
leaves become quite black and dry, and the wood so shrivelled
and hard as to be cut with difficulty with a knife. If the branch
is allowed to remain, the disease sometimes extends a short dis-
tance further down the stem, but, usually, not much further than
the point where the insect had made his lodgment. The insect
which causes this blight, was first discovered by the Hon. John
Lowell, of Boston, in 1816, and was described by Professor
Peck, under the name of Scolytus pyri. It is very minute,
being scarcely one-tenth of an inch long; and it escapes from
the branch almost as soon as, by the withering of the leaves, we
are aware of its attack; hence, it is so rarely seen by careless
observers. In the perfect state, it is a very small beetle, deep
brown, with legs of a paler colour. Its thorax is short, convex,
rough in front, and studded with erect bristles. The wing
covers are marked with rows of punctured points, between which
are also rows of bristles, and they appear cut off very obliquely
behind.

This insect deposits its egg some time in July or August,
either behind, or below a bud. Whether the egg hatches at
once, we are not aware, but the following spring, the small grub
or larva grows through the sap wood or tender alburnum, be-
ginning at the root of the bud, and burrows towards the centre
of the stem. Around this centre or pith, it forms a circular
passage, sometimes devouring it altogether. By thus perforat-
ing, sawing off, or girdling, internally, a considerable portion of
the vessels which convey the ascending sap, at the very period
when the rapid growth of the leaves calls for the largest supply
of fluid from the roots, the growth and the vitality of the branch
are checked, and finally extinguished. The larva about this
time, completes both its transformation, and its passage out,
and, in the beetle form, emerges, with wings, into the air, to
seek out new positions for laying its eggs and continuing its
species. The small passage where it makes its exit, may now
more easily be discovered, below or by the side of the bud, re-
sembling a hole bored with a needle or pin.

It is well to remark here, that the attack of this blight insect
is not confined to the pear, but in some parts of the country we
have observed it preying upon the apple and the quince in the
same manner. In the latter tree, the shoots that were girdled
were shorter, and at the extremities of the branches only; not
leading, therefore, to such serious consequences as in the pear.

The ravages of the insect blight, we are inclined to think, do
not extend much below the point where the insect has deposited
its egg, a material point of difference from the frozen-sap blight
which often poisons the system of the whole tree, if allowed to
remain, or if, originally, very extensive.

The remedy for the insect blight is very distinct. It is that

414 THE PEAR.

originally suggested by Mr. Lowell, which we and many others
have pursued with entire success, when the other form of the
disease was not also present. The remedy consists, at the very
Jirst indications of the existence of the enemy, in cutting off and
burning the diseased branch, a foot below the lowest mark of
discoloration. The insect is usually to be found at the bottom
of this blackened point, and it is very important that the
branches be removed early, as the Scolytus is now about emerg-
ing from his burrow, and will speedily escape us, to multiply his
mischief elsewhere. If there is much appearance of the insect
blight, the tree should be examined every noon, so long as there
are any indications of disease, and the amputated branches car-
ried at once to the fire.

Il. Tue rrozen-saP Biicut. We give this term to the most
formidable phase of this disease that affects the pear tree.
Though it is, by ordinary observers, often confounded in its
effects, with the insect blight, yet it has strongly characteristic
marks, and is far more fatal in its effects.

The symptoms of the frozen-sap blight are the following:
First. The appearance, at the season of winter or spring prun-
ing, of a thick, clammy sap, of a sticky nature, which exudes
from the wounds made by the knife; the ordinary cut showing
a clean and smooth surface.

Second. The appearance, in the spring, on the bark of the
trunk or branches, often a considerable distance from the ex-
tremities, of black, shrivelled, dead, patches of bark.

Third. In early summer months, the disease fully manifests
itself by the extremities shrivelling, turning black, and decay-
ing, as if suddenly killed. If these diseased parts are cut off,
the inner bark and heart-wood will be found dark and dis-
coloured some distance below where it is fresh and green out-
side. If the tree is slightly affected only, it may pass off with
the loss of a few branches, but if it has been seriously tainted,
the disease, if not arrested, may, sooner or later, be carried
through the whole system of the tree, which will gradually de-
cline, or entirely perish.

To explain the nature of this disease, we must first premise
that, in every tree, there are two currents of sap carried on, Ist,
the upward current of sap, which rises through the outer wood,
(or alburnum,) to be digested by the leaves ; 2d, the downward
current, which descends through the inner bark, (or liber,)
forming a deposit of new wood on its passage down.*

Now let us suppose, anterior to a blight season, a very sudden
and early winter, succeeding a damp and warm autumn.t The

* Being distributed towards the centre of the stem by the medullary
rays which communicate from the inner bark to the pith.
+ Which always happens previously to a summer when the blight is

THE PEAR. 415

summer having been dry, the growth of trees was completed
early, but this excess of dampness in autumn, forces the trees
into a vigorous second growth, which continues late. While
the sap vessels are still filled with their fluids, a sharp and sud-
den freezing takes place, or is, perhaps, repeated several times,
followed, in the day time, by bright sun. The descending cur-
rent of sap becomes thick and clammy, so as to descend with
difficulty ; it chokes up the sap-vessels, freezes and thaws again,
loses its vitality, and becomes dark and discoloured, and in some
cases so poisonous, as to destroy the leaves of other plants,
when applied to them. Here, along the inner bark, it lodges,
and remains in a thick, sticky state all winter. If it happens
to flow down till it meets with any obstruction, and remains in
any considerable quantity, it freezes again beneath the bark,
ruptures and destroys the sap-vessels, and the bark and some of
the wood beneath it shrivels and dies.

In the ensuing spring, the upward current of sap rises through
its ordinary channel—the outer wood or alburnum—the leaves
expand, and, for some time, nearly all the upward current being
taken up to form leaves and new shoots, the tree appears flou-
rishing. Toward the beginning of summer, however, the leaves
commence sending the downward current of sap to increase the
woody matter of the stem. This current, it will be remember-
ed, has to pass downward through the inner bark or liber, along
which still remain portions of the poisoned sap, arrested in its
course the previous autumn. This poison is diluted, and taken
up by the new downward current, distributed toward the pith,
and along the new layers of alburnum, thus tainting all the
neighbouring parts. Should any of the adjacent sap-vessels
have been ruptured by frost, so that the poison thus becomes
mixed with the still ascending current of sap, the branch above
it immediately turns black and dies, precisely as if poison were
introduced under the bark. And very frequently it is accom-
panied with precisely the odour of decaying frost-bitten vegeta-
tion.* .
very prevalent, and will be remembered, by all, as having been especially
the case in the autumn of 1843, which preceded the extensive blight of
the past season.

* We do not know that this form of blight is common in Europe, bu:
the following extract from the celebrated work of Duhamel on fruit trees,
published in 1768, would seem to indicate something very similar, a long
time ago.

‘The sap corrupted by putrid water, or the excess of manure, bursts the
cellular membranes in some places, extends itself between the wood and
the bark, which it separates, and carries its poisonous acrid influence to
all the neighbouring parts, like a gangrene. When it attacks the small
branches, they should be cut off; if it appears in the large branches or
body of the tree, all the cankered parts must be cut out down to the sound

wood, and the wound covered with composition. If the evil be produced
by manure or stagnant water, (and it may be produced by other causes,)

416 THE PEAR.

The foregoing is the worst form of the disease, and it takes
place when the poisoned sap, stagnated under the bark in spots,
remains through the winter in a thick semi-fluid state, so as to
be capable of being taken up in the descending current of the
next summer. When, on the other hand, it collects in sufficient
quantity to freeze again, burst the sap vessels, and afterwards
dry out by the influence of the sun and wind, it leaves the patch-
es of dead bark which we have already described. As part of
the woody channels which convey the ascending sap probably
remain entire and uninjured, the tree or branch will perhaps
continue to grow the whole season and bear fruit, as if nothin
had happened to it, drying down to the shrivelled spots of bark
the next spring. The effect, in this case, is precisely that of
girdling only, and the branch or tree will die after a time, but
not suddenly.

From what we have said, it is easy to infer that it would not
be difficult on the occurrence of such an autumn—when sudden
congelation takes place in unripened wood—to predict a blight
season for the following summer. Such has several times been
done, and its fulfilment may be looked for, with certainty, in all
trees that had not previously ripened their wood.*

So, also, it would and does naturally follow, that trees in a
damp, rich soil, are much more liable to the frozen-sap blight
than those upon a dryer soil. In a soil over moist or too rich,

the old earth must be removed from the roots, and fresh soil put in its
place, and means taken to draw off the water from the roots. But if the
disease has made much progress on the trunk, the tree is lost.” Traité
des Arbres Fruitiers, vol. 11, p. 100.

* Since the above was written, we have had the pleasure of seeing a
highly interesting article by the Rev. H. W. Beecher, of Indiana, one of
the most intelligent observers in the country. Mr. Beecher not only
agrees in the main with us, but he fortifies our opinion with a number of
additional facts of great value. We shall extract some of this testimony,
which is vouched for by Mr. B., and for the publication of which the cul-
tivators of pears owe him many thanks.

“Mr. R. Ragan, of Putnam county, Ind., has for more than twelve
years, suspected that this disease originated in the fall previous to the
summer on which it declares itself. During the last winter, Mr. Ragan
predicted the blight, as will be remembered by some of his acquaintances
in Wayne Co., and in his pear orchards he marked the trees that would
suffer, and pointed to the spot which would be the seat of the disease, and
his prognostications were strictly verified. Out of his orchard of 200 pear
trees, during the previous blight of 1832, only four escaped, and those had
been transplanted, and had, therefore, made little or no growth.

“Mr. White, a nurseryman, near Mooresville, Ind., in an orchard of over
150 trees, had not a single case of blight in the year 1844, though all
around him its ravages were felt. What were the facts in this case? His
orchard is planted on a mould-like piece of ground, is high, of a sandy,
gravelly soil; earlier by a week than nursery soils in this country; and
in the summer of 1843, his trees grew through the summer, ripened and
shed their leaves early in the fall, and during the warm spell made no
second growth.”

THE PEAR. 417

the pear is always liable to make late second growths, and its
wood will often be caught unripened by an early winter. For
this reason, this form of blight is vastly more extensive and des-
tructive in the deep, rich soils of the western states, than in the
dryer and poorer soils of the east. And this will always be the
case in over rich soils, unless the trees are planted on raised
hillocks, or their luxuriance checked by root-pruning.

Again, those varieties of the pear, which have the habit of
maturing their wood early, are very rarely affected with the fro-
zen-sap blight. But late growing sorts are always more or less
liable to it, especially when the trees are young, and the exces-
sive growth is not reduced by fruit-bearing. Every nursery-
man knows that there are certain late growing sorts which are
always more liable to this blight in the nursery. Among these
we have particularly noticed the Passe Colmar and the Forelle,
though when these sorts become bearing trees, they are not
more liable than many others. The Seckel pear is celebrated
for its general freedom from blight, which we attribute entirely
to its habit of making short jointed shoots, and ripening its
wood very early.

To distinguish the blight of the frozen-sap from that caused
by the attack of the Scylotus pyri, is not difficult. The effects
of the latter cease below the spot where the insect has perforat-
ed and eaten its burrow in the branch. The former spreads
gradually down the branch, which, when dissected, shows the
marks of the poison in the discoloration of the inner bark and
the pith, extending down some distance below the external
marks of injury. If the poison becomes largely diffused in the
tree, it will sometimes die outright in a day or two; but if it is
only slightly present, it will often entirely recover. The pre-
sence of black, dry, shrivelled spots of bark on the branches, or
soft sappy spots, as well as the appearance of thick clammy sap
in winter or spring pruning, are the infallible signs of the frozen-
sap blight.

The most successful remedies for this disastrous blight, it is
very evident, are chiefly preventive ones. It is, of course, im-
possible for us to avoid the occasional occurrence of rainy, warm
autumns, which have a tendency to urge the trees into late
second growth. The principal means of escaping the danger
really lies in always studiously avoiding a damp soil for the
fruit tree. Very level or hollow surfaces, where heavy early
autumnal rains are apt to lie and saturate the ground, should
also be shunned. And any summer top dressing or enriching
calculated to stimulate the tree into late growth, is pernicious.
A rich, dry soil, is, on the whole, the best, because there the
tree will make a good growth in time to ripen fully its wood,
and will not be likely to make second growth. A rich, moist
soil, will, on the contrary, serve continually to stimulate the

18*

418 THE PEAR,

tree to new growth. It is in accordance with this, that many
persons have remarked, that those pear trees growing in com-
mon meadow land, were free from blight in seasons when those
in the rich garden soils were continually suffering from it.

The first point then should be to secure a rich but dry, well
drained soil. Cold aspects and soils should be avoided, as likely
to retard the growth and ripening of the wood.

' The second is to reject, in blighted districts, such varieties as
have the habit of making wood late, and choosing rather those
of early habit, which ripen the wood fully before autumn,

Severe summer pruning, should it be followed by an early
winter, is likely to induce blight, and should therefore be avoid-
ed. Indeed, we think the pear should always be pruned in
winter or early spring.*

As a remedy for blight actually existing in a tree, we know
of no other but that of freely cutting out the diseased branches,
at the earliest moment after it appears. The amputation should
be continued as far down as the least sign of discoloration and
consequent poisoning is perceptible, and it should not be neg-
lected a single day after it manifests itself. A still better re-
medy, when we are led to suspect, during the winter, that it is
likely to break out in the ensuing summer, is that of carefully
looking over the trees before the buds swell, and cutting out all
branches that show the discoloured or soft sappy spots of bark
that are the first symptoms of the disease.

Finally, as a preventive, when it is evident, from the nature
of the season and soil, that a late autumnal growth will take
place, we recommend laying bare the roots of the trees for two
or three weeks. Root pruning will always check any tendency
to over-luxuriance in particular sorts, or in young bearing trees,
and is therefore a valuable assistance when the disease is feared.
And the use of lime in strong soils, as a fertilizer, instead of
manure, is worthy of extensive trial, because lime has a tend-
ency to throw all fruit trees into the production of short-jointed
fruit-spurs, instead of the luxuriant woody shoots induced by
animal manure.

In gardens, where, from the natural dampness of the soil or
locality, it is nearly impossible to escape blight, we recommend
that mode of dwarfing the growth of the trees—conical stan-
dards, or quenouilles, described in the section on pruning. This
mode can scarcely fail to secure a good crop in any soil or cli-
mate where the pear tree will flourish.

* The only severe case of blight in the gardens here, during the sum-
mer of 1844, was in the head of a Gilogil pear—a very hardy sort, which
had never before suffered. The previous midsummer it had been severely
pruned, and headed back, which threw it into late growth. The next
season nearly the whole remaining part of the tree died with the frozen-
sap blight.

THE PEAR. 419

After the blight, the other diseases which affect the pear tree
are of little moment. They are chiefly the same as those to
which the apple is liable, the same insects occasionally affecting
both trees, and we therefore refer our readers to the section on
the apple tree.

There is, however, a slug worm, which occasionally does great
damage on the leaves of the pear tree, which it sometimes en-
tirely destroys. This slug is the Selandria cerasi of Harris. It
appears on the upper side of the leaves of the pear tree, from
the middle of June till the middle of July. It is nearly half an
inch long when fully grown, olive coloured, tapering from the
head to the tail, not much unlike in shape a miniature tadpole.
The best destructive for this insect is Mr. Haggerston’s mixture
of whale oil soap and water,* thoroughly showered or sprinkled
over the leaves. In the absence of this, we have found ashes
or quicklime, sifted or sprinkled over the leaves, early in the
morning, to have an excellent effect in ridding the trees of this
vigilant enemy.

Varieties. The varieties of pear have so multiplied within
the last thirty years, that they may almost be considered end-
less. Of the new varieties, Belgium has produced the great-
est number of high quality; England and France many of
excellence; and, lastly, quite a number of valuable sorts
have originated in this country, to which some additions are
made annually. ‘The latter, as a matter of course, are
found even more generally adapted to our climate than any
foreign sorts. But we believe the climate of the middle
States is so nearly like that of Belgium, that the pear is
grown here as a standard to as great perfection as in any other
country. ‘

More than 700 kinds of pears, collected from all parts of the
world, have been proved in the celebrated experimental garden
of the Horticultural Society of London. Only a small propor-
tion of these have been found of first rate quality, and a very
large number of them are of little or no value. The great diffi-
culty, even yet, seems to be, to decide which are the really
valuable sorts, worth universal cultivation. We shall not, per-
haps, arrive at this point, in this country, for several years—not
until all the most deserving sorts have had repeated trials—and
the difficulty is always increased by the fact of the difference of
climate and soil. A variety may be of second quality in New-
England, and of the first merit in Pennsylvania or Ohio. This,
however, is true only to a very limited extent, as the fact that
most sorts of the first character receive nearly the same praise
in Belgium, England, and all parts of this country, clearly
proves. High flavour, handsome appearance, productiveness,

* See page 54.

420 THE PEAR,

and uniformly good flavour in all seasons—these are the erite-
rions of the first class of pears.*

. Most of the finer varieties of pears have not the necessary
hardihood to enable them to resist, perfectly uninjured, the
violent atmospheric changes of our climate, except under favour-
able circumstances, consequently the fruit is more or less vari-
able in quality ; and this is more particularly true of some that
come to us from abroad with promise of the highest excellence,
and to pronounce an abiding judgment upon their merits re-
quires many years’ experience, and careful observation under
different circumstances, and in various localities. And it must
be borne in mind, that although young trees give fruit of nearly
or quite full size and beauty, yet perfection of flavour is only to
be expected from trees of more mature age. The inference is
not legitimate that a variety which exhibits great excellence
in Belgium, or some of the districts of France, will exhibit gene-
rally in all localities in the United States the same excellence ;
but the supposition is fair, and borne out by some experience,
that those which possess excellence of a particular character in
an eminent degree in Europe, will generally exhibit the same
in particular localities in this country. We would instance such
vigorous growers, with pretty solid flesh, as the following: Belle
Lucrative, Rostizer, Duchess d’Angouléme, Beurre Hardy, &e.
To produce satisfactory results in the cultivation of pears, some
of its wants must always be complied with, such as good depth
of soil, sufficient drainage, and proper enrichment.

In describing pears, we shall, as usual, designate the size by
comparison, as follows: Large, as the Beurre Diel or Bartlett;
medium, as the Doyenneé or Virgalieu; small, as the Seckel.
With regard to form, Ist. Pyriform, (blaze form,) by which
some recurvation of the perpendicular lines bounding the sides
is intended, as Andrews, and the form is further divided into acute,
as Beurré Bose; obtuse, as Beurré Diel; elongated, as Dix and
Louise Bonne de Jersey; and depressed pyriform, as Winter
Nelis. 2d. Obovate, or egg-shaped, as Washington; turbinate,
as Bloodgood ; obconic, (a form related to the two latter,) but
with a broader base, as Buffum, or Z’runcate obconic, as Easter
Beurré or White Doyenne. 3d. Oblate, as Fulton, and Bergamot-

* The most successful cultivator of pears in this country, whose collec-
tion comprises hundreds of varieties, lately assured us, that if he were
asked to name all the sorts that he considered of wavarying and unques-
tionable excellence in all respects, he could not count more than 20! It
may then be asked, why do all cultivate so large a variety. We answer,
because the quality of many is yet not fully decided; agair, there is a
great difference in taste, as to the merits of a given sort; there are also
some sorts so productive, or handsome, &c., that they are highly’ esteemed,
though only second rate. In a work like the present, we are also obliged
to describe many sorts of second quality, in order to assist in identifying
them, as they are already in general cultivation.

THE PEAR. 421

shaped (i. e. oblate, inclining to conic,) as Gansel’s Berga-
mot. 4th. Pyramidal, the lines extending upward from the
broad base by right lines or nearly so, as Delies d’Hardenpont
of Belgium.

SAO

With regard to the texture of the flesh; buttery, as the
Doyenné and Bartlett; crisp, as the Summer Bonchretien;
juicy, as the Napoleon, and St. Germain; as, in apples, the
blossom end is called the eye, the remains of the blossom,
the calyx, and the hollow in which it is placed, the basin.

We have placed the pears in three classes nearly correspond-
ing to the grades of quality adopted by the American Pomologi-
cal Congress, of “ best,” “very good,” and “ good ;” but the third
class, although containing the “ good,” may be considered nearly
equivalent to a rejected list.

CLASS I.

This class contains those which are well known to be of
unexceptionable quality, and have been found to thrive in
almost every situation suited to the cultivation of the pear.

Bartiert, on Wiiirams’s Boncuretien. Thomp. Man,

Bartlett, of all American gardens. De la Vault.
Williams’s Bonchretien. Thomp. Lind. Clement Doyenné.
Poire Guillaume, of the French.

This noble pear is, justly, one of the most popular of all the
summer varieties. Its size, beauty, and excellence, entitle it to
this estimation, apart from the fact that it bears very early, re-
gularly, and abundantly. It is an English variety, originated
about 1770, in Berkshire, and was afterwards propagated by a
London grower by the name of Williams. When first intro-
duced to this country its name was lost, and having been culti-
vated and disseminated by Enoch Bartlett, Esq., of Dorchester,
near Boston, it became so universally known as the Bartlett
pear, that it is impossible to dispossess it now.* It suits our
climate admirably, ripening better bere than in England, and has

* The first imported tree in Mr. Bartlett’s grounds, was sent from Eng-
land in 1799.

422 THE PEAR.

Bartlett, or William's Bonchretien.

the unusual property of maturing perfectly in the house, even if
it is picked before it is full grown. It has no competitor as a
summer market fruit. The tree grows upright, with thrifty,
yellowish-brown shoots, and narrow, folded leaves.

Fruit of large size, irregularly pyramidal. Skin very thin
and smooth, clear yellow, (with a soft blush on the sunny side,
in exposed specimens,) rarely marked with faint russet. Stalk
one to one and a half inches long, stout, inserted in a shallow,
flat cavity. Calyx open, set in a very shallow, obscurely plaited
basin. Flesh white, and exceedingly fine-grained and buttery ;

THE PEAR. 423

it is full of juice, sweet, with a highly perfumed, vinous flavour.
(In damp or unfavourable soils, it is sometimes slightly acid.)
Ripens from last of August to middle and last of September.

Brvurré Gris p’Hiver Novveav. Al. Pom.

Beurré Gris d’Hiver. Beurré Gris Supérieur.
“Gris d’Lugon. “de Fontenay.

Beurré Gris @ Hiver Nouveau.

Tree not very vigorous, but productive, young wood, dark
reddish brown. Fruit medium, obovate, truncate, remotely
pyriform. Skin golden russet, with a fine sunny cheek, and
sprinkled with dots. Stalk very stout, very much inclined, in-
serted by a lip in a small depression. Calyx very small and
open, basin very small. Flesh somewhat granular, juicy, but-
tery, melting. Flavour rich and sugary, with a very peculiar
aroma. November, February.

Brvrré p’Angov. Ken.

Ne Plus Meuris of the French.
A noble fruit said to be of French origin. Tree vigorous;
young shoots yellowish brown, very productive, succeeds well on

quince.
Fruit large, obovate, obtusely-pyriform, some times nearly

424 THE PEAR.

Beurré @ Anjou.

globular. Stem short, thick and fleshy, inserted in a cavity,
surrounded by russet. Calyx very small, open, stiff, in an ex-
ceedingly small basin, surrounded by russet. Skin greenish,
sprinkled with russet, sometimes shaded with dull crimson, and
sprinkled thickly with brown and crimson dots. Flesh whitish,
not very fine, melting, juicy, with a brisk vinous flavour, pleas-
antly perfumed, October, November.

Beurré Diet. Thomp. Lind. P. Mag.

Diel’s Burterbirne. Beurré Royale. Beurré d’Yelie.

Diel. Dorothée Royale. De Melon.

Dorothée Royale. Gros Dillen. Melin de Kops.

Grosse Dorothée. Dillen. Beurré Magnifique.

Sylvanche vert d’hiver Des Trois Tours. Beurré Incomparable.
Mabille.

A noble Belgian fruit, raised from seed, in 1805, by Dr. Van
Mons, and named in honour of his friend Dr. Augustus Fre-

THE PEAR. 425

Beurré Diel.

>»

derick Adrien Diel, a distinguished German pomologist. Its
vigour, productiveness and beauty, have made it already a
general favourite with our planters. It is in every respect, a
first rate fruit in favourable situations, but on very young trees
and in cold soils, it is apt to be rather coarse and astringent.
The tree has long, very stout, twisting branches, and is uncom-
monly vigorous. Young shoots dark grayish-brown.

Fruit large, varying from obovate to obtuse-pyriform. Skin
rather thick, lemon yellow, becoming orange yellow, marked
with large brown dots, and marblings of russet. Stalk an inch
to an inch and three quarters long, stout, curved, set in a rather

426 THE PEAR.

uneven cavity. Calyx nearly closed, and placed in a slightly

furrowed basin. Flesh yellowish-white, a little coarse grained,

especially at the core, but rich, sugary, half melting, and in

good specimens, buttery and delicious. In eating, in this coun-

ny, from September to December, if picked and ripened in the
ouse,

Brvurré Bosc. Thomp.
Bose’s Flaschenbirne.

Beurré Bosc.
The Beurré Bose is a pear to which we give our unqualified

THE PEAR, 427

praise. It is large, handsome, a regular bearer, always perfect,
and of the highest flavour. It bears singly, and not in clusters,
looking as if thinned on the tree, whence it is always of fine
size. It was raised in 1807 by Van Mons, and named Beurré
Bose in honour of M. Bosc, a distinguished Belgian cultivator.
Having also been received at the garden of the Horticultural
Society of London under the name of Beurré Bosc, Mr. Thomp-
son thought it best to retain this name, as less likely to lead to
a confusion with the Calebasse, a distinct fruit. The tree grows
vigorously; shoots long, brownish olive.

Fruit large, pyriform, a little uneven, tapering long and
gradually into the stalk. Skin pretty smooth, dark yellow, a
good deal covered with streaks and dots of cinnamon russet,
and slightly touched with red on one side. Stalk one to two
inches long, rather slender, curved. Calyx short, set in a very
shallow basin. Flesh white, melting, very buttery, with a rich,
delicious and slightly perfumed flavour. Ripens gradually from
the last of September to the last of October.

Brvurrk, Easter. P. Mag. Thomp.

Beurré Easter.

428 THE PEAR.

Bergamotte de la Pentecéte. Beurré de Péques, >
Beurré de la Pentecdte. Philippe de Paques,

Beurré d’Hiver de Bruxelles. Bezi Chaumontelle tres gros.
Doyenné d’Hiver. Chaumontel tres gros.
Doyenné du Printemps. Canning.

Beurré Roupé. Seigneur d’Hiver

Du Patre.

The Easter Beurré is considered abroad, one of the very best
late winter or spring pears. It seems to require a rather warm-
er climate than that of the eastern states, to arrive at full per-
fection, and has disappointed the expectation of many cultiva-
tors. It bears well here, but is rather variable in quality. In
good seasons, if packed away in boxes and ripened off in a warm
room, it is a delicious, melting, buttery fruit. The tree grows
upright, and thriftily, with reddish yellow shoots. It requires
a warm exposure and a rich soil, to give fine fruit as an open
standard tree.

Fruit large, roundish-obovate, often rather square in figure.
Skin yellowish-green, sprinkled with many russetty dots, and
some russet, which give it a brownish cheek in some specimens.
Stalk rather short, stout, planted in an abruptly sunken, obtuse
cavity. Calyx small, closed, but litte sunk among the plaited
folds of the angular basin. Flesh white, fine grained, very but-
tery, melting, and juicy, with a sweet and rich flavour.

Bioopeoop. Man.
Early Beurré, of some.

The Bloodgood is
the highest flavoured
of all early pears, and
deserves a place even
in the smallest garden,
It was named from the
circumstance of its hay-
ing been brought into
notice about 1835, by
the late James Blood-
good, nurseryman,
Flushing, L. I. The
sort was brought to
that nursery as a new
variety, withouta name
however, by some per-
son on Long Island,
unknown to Mr, B.,
who was never able
afterward to trace its
history further. The

Bloodgood.

THE PEAR. 429

tree is rather short jointed, with deep reddish brown wood, grows
moderately fast, and bears early and regularly. The fruit, like
that of all early pears, is better if ripened in the house. It
surpasses every European variety of the same season, and
together with the Dearborn’s Seedling, another native sort, will
supplant in all our gardens the Jargonelle, and all inferiour early
ears.

y Fruit of medium size, turbinate, inclining to obovate, thick-
ening very abruptly into the stalk. Skin yellow, sprinkled
with russet dots, and net-work markings, giving it a russetty
look on one side. Calyx strong, open, set almost without de-
pression. Stalk obliquely inserted, without depression, short,
dark brown, fleshy at its base. Flesh yellowish-white, buttery
and melting, with a rich, sugary, highly aromatic flavour. The
thin skin has a musky perfume. Core small. “Ripe from the
25th of July to the 10th of August.

Burram. Man.
Buffam.

The Buffam ts a
native of Rhode
Island, and from
its general resem-
blance to the Doy-
enné, it is, no doubt,
a seedling of that
fine sort. It is an
orchard pear of the
first quality, as it is_
a very strong, up-
right grower, bears
large,regular crops,
and is a very hand-
some and saleable
fruit. It is a little
variable in quality.
We have frequent-
ly eaten them so
fine, as scarcely to
be distinguished
from the Doyenné,
and again, when
rather insipid. It
may be considered
a beautiful and
good, though not

Buffam. first rate variety.

430 THE PEAR.

Fruit of medium size, oblong obovate, a little smaller on one
side. Skin fair, deep yellow, (brownish green at first,) finely
suffused over half the fruit, with bright red, sprmkled with smal!
brown dots, or a little russet. Stalk an inch long, inserted in a
very slight cavity. Calyx with small segments, and basin of
moderate size. Flesh white, buttery, not so juicy as the Doy-
enné, but sweet, and of excellent flavour. The strong upright
reddish-brown shoots, and peculiar brownish-green appearance
of the pear, before ripening, distinguish this fruit. September.

CHURCH.

Church.

This and also the Parsonage, both of which are undoubtedly
fruits of the highest excellence, were brought to our notice by
S. P. Carpenter, of New Rochelle, who has made diligent in-
quiry as to their origin, of very aged people of the vicinity, who
are conversant with their history, and uniformly state that the
trees originated on land belonging to Trinity Church of that
village, where the trees now stand. The former is a tree of
two feet in diameter, forty feet high; the latter, which stands

TUE PEAR. 431

near the parsonage, is also a healthy tree of about the same
age, and uniformly a great bearer, yielding from fifteen to
twenty bushels annually. The habit of the Church pear is
somewhat spreading in its growth, uniformly productive, and
the fruit unvarying in its quality; young wood deep yellow, or
fawn.

Fruit rather below medium size, oblate, inclining to turbinate,
generally very much depressed, somewhat angular. Stalk
rather long, stout, at its insertion in a small cavity surrounded
by russet. Calyx, small and closed in a broad, rather shallow
basin. Skin green, becoming yellow at maturity. Flesh white,
very buttery, juicy, melting, with an exceedingly rich, sweet,
and highly perfumed flavour. Core small. Ripens slowly, and
continues in use all of September.

Derarsorn’s Szepiine. Man. Thomp.

A very admirable, early
pear, of first quality, raised
in 1818, by the Hon. H. A.
8. Dearborn, of Boston. It '
bears most abundant crops
in every soil, and is one of
the most desirable early va-
rieties, succeeding the Blood-
good, and preceding the
Bartlett. | Young shoots
long, dark brown, Fruit
scarcely of medium size, tur-
binate, and very regularly
formed. Skin very smooth,
clear light yellow, with a
| few minute dots. Stalk slen-
der, rather more than an
inch long, set with very little
depression. Calyx with de-
licate, spreading segments,
set in a very shallow basin.
Flesh white, very juicy and
melting, sweet and sprightly
Dearborn's Seedling. in flavour. Ripens about

the middle of August.

Dix. Man. Ken.

The Dix is, unquestionably, a fruit of the highest excellence,
and well deserves the attention of all planters. It is one of the
hardiest of pear trees, and although the tree does not come into
bearing until it has attained considerable size, yet it produces

482 THE PEAR.

Dix.

abundantly, and from its habit, will undoubtedly prove remark-
ably long-lived, and free from disease. The young branches

THE PEAR. 433

are pale yellow, upright and slender. The original tree, about
thirty-five “years old, stands in the garden of Madam Dix, Bos-
ton. It bore for the first time in 1826.

Fruit large, oblong, or long pyriform. Skin roughish, fine
deep yellow at maturity, marked with distinct russet dots, and
sprinkled with russet around the stalk. Calyx small, for so
large a fruit, basin narrow, and scarcely at all sunk. Stalk
rather stout, short, thicker at each end, set rather obliquely, but
with little or no depression. Flesh not very fine grained, but
juicy, rich, sugary, melting, and delicious, with a slight per-
fume. October and November.

Doyrnne Bovssack.

Doyenne Boussouck nouvelle. Beurre de Mesode.
Double Philippe.

Tree vigorous, an early and productive bearer, Fruit vary-
ing in form, obovate, inclining to conic, large specimens oblate.
Skin rough, deep yellow, netted and clouded with russet, with a

Doyenné Boussack.
19

434 THE PEAR.

warm cheek. Stalk rather short and stout, inserted in a
round cavity. Calyx open, basin shallow, Flesh buttery, juicy,
melting, sweet, aromatic, and excellent. September and October.

Doyewné v’ets. Nois. Bon. Jard.
Summer Doyenné. Doyenné de Juillet.
Duchess de Berry d’ete of Bivort.

Tree very vigorous, upright, an early and profuse bearer.
Fruit small, roundish, obovate, slightly turbinate. Skin smooth,
fine, yellow, often shaded with bright red, and covered with
numerous grey or russet dots. Stalk rather short and thick,
fleshy at its junction, with the fruit, almost without depression.
Calyx small, and open in a very shallow, slightly corrugated
basin. Flesh white, melting, juicy, with a sweet pleasant flavour.
A very good early pear, ripening about the same time, or a
little later than Madeline. Last of July.

Doyenne p’Hiver Novveav. Bivort.
Doyenne d’Hiver d’Alencon. Prevyoost.
Doyenne Gris d’Hiver Nouveau.

Doyenne Marbré. Cat. H. A.
Doyenne d’Alencon.
St. Michael d’Hiver.

Doyenne @ Hiver d’ Alencon

THE PEAR. 435

Tree vigorous, making a handsome pyramid, succeeds on
quince. Fruit medium, roundish-oval, inclining to obovate or
pyriform. Skin rough, yellow, shaded with dull crimson, or
earmine, thickly sprinkled with russet or brown dots. Stalk of
moderate length, pretty large, inserted in a medium cavity.
Calyx open, segments persistent, basin deep, round, upright.
Flesh somewhat granular, buttery, juicy, sugary, very rich,
sprightly, and highly perfumed. December to April.

DoveEnneE SIZvULLE.

Sieulle. Beurre Sieulle.
Bergamotte Sieulle.

Doyenne Steulle.

Raised by M. Sieulle, gardener. Tree vigorous and produc-
tive. Fruit medium, conic, truncate, angular. Skin greenish-
yellow, thickly sprinkled with green or brown dots. Stalk
long, curved, stout, inserted in a broad cavity by a ring or lip.
Calyx open in a small shallow basin. Flesh white, coarse, very
buttery, juicy, with a rich vinous, slightly aromatic flavour.
October, November.

436

Doyennt, Wuirr.
Virgalieu, of New York.
St. Michael, of Boston.
Butter pear, of Philadelphia.
Virgaloo. : of some American

THE PEAR.

Thomp. Lind. P. Mag.

Doyenné blanc.
Beurré blanc.
Poire de Simon.
Poire neige.

Bergoloo. gardens. Poire de Seigneur. of the
Yellow Butter. Coxe. Poire Monsieur. French.
White Beurré. Valencia.
White Autumn Beurré. Citron de Septembre.
Dean’s. of the Bonne-ente.
Warwick Bergamot. Enolish A courte queue.
Snow Pear. has 4 Kaiserbirne.
Pine Pear. Kaiser d’Automne. of the
St. Michel. Weisse Herbst Butterbirne. { Dutch.
Reigner. Dechantsbirne.
Doyenné. Duh. Mill. Nouvelle d’Ouef.

Doyenné White.

The White Doyenné is, unquestionably, one of the most per-
fect of autumn pears. Its universal popularity is attested by the
great number of names by which it is known in various parts of
theworld. Asthe Virgalieu in New York, Butter Pear in Phila-

THE PEAR. 437

delphia and St. Michel’s inBoston, it is most commonly known,
but all these names, so likely to create confusion, should be laid
aside for the true one, White Doyenné.* It is an old French va-
riety. The branches are strong, upright, yellowish-gray or light
brown.

Fruit of medium or large size, regularly formed, obovate. It
varies considerably in different soils, and is often shorter or
longer on the same tree. Skin smooth, clear, pale yellow, regu-
larly sprinkled with small dots, and often with a fine red cheek.
Stalk brown, from three-fourths to an inch and a fourth long, a
little curved, and planted in a small, round cavity. Calyx al-
ways very small, closed, set in a shallow basin, smooth or deli-
cately plaited. Flesh white, fine-grained, very buttery, melt-
ing, rich, high-flavoured, and delicious. September, and, if
picked early from the tree, will often ripen gradually till
December.

The Doyenne Panacug, or Striped Dean, is a variety rather
more narrowing to the stalk, the skin prettily striped with yel-
low, green, and red, and dotted with brown. Flesh juicy, melt-
ing, but not high flavoured. October.

Dovenne, Gray. Thomp. Lind. P. Mag.

Gray Butter Pear. Doyenné Gris. Duh.

Gray Deans. Doyenné Rouge.

Gray Doyenné. Doyenné Roux. Nois Poit.
Red Doyenné. Doyenné d’Automne.

St. Michel Doré. Red Beurré. incorrectly
Doyenné Galeux. Beurre Rouge. § of some.

Doyenné Boussouck, (of some.)

The Gray Doyenné strongly resembles the White Doyenné
in flavour and general appearance, except that its skin is covered
all over with a fine, lively cinnamon russet. It is a beau-
tiful pear, usually keeps a little longer, and is considered by
many rather the finer of the two. Shoots upright, grayish-
brown.

Fruit of medium size, obovate, but usually a little rounder than
the White Doyenné. Skin wholly covered with smooth cinna-
mon russet, (rarely a little ruddy next the sun.) Stalk half, to
three-fourths of an inch long, curved, set in a narrow, rather
deep and abrupt cavity. Calyx small, closed, and placed in a
smooth, shallow basin. Flesh white, fine grained, very buttery,
melting, rich, and delicious. Middle of October, and will keep
many weeks,

* Virgalieu seems an American name, and is always liable to be con-
founded with the Virgouleuse, a very different fruit. The Doyenné, (pro-
nounced dwoy-annay,) literally deanship, is probably an allusion to the
Dean, by whom it was first brought into notice.

438 THE PEAR.

Fiemisn Beavury. Lind. Thomp.
Belle de Flanders. Poire Davy.

Bosch Nouvelle. Impératrice de France.
Bosch. Fondant Du Bois.
Bose Sire. Boschpeer.

Beurre Spence, (erroneously.) Me

Flemish Beauty.

In good soils and open situations, the Flemish Beauty is cer-
tainly one of the most superb pears in this climate. We have
seen specimens, grown on the banks of the Hudson, the past
summer, which measured twelve inches in circumference, and
were of the finest quality. The tree is very luxuriant, and bears
early and abundantly; the young shoots upright, dark brown.
It should be remarked, however, that the fruit requires to be
gathered sooner than most pears, even before it parts readily
from the tree. If it is then ripened in the house, it is always
fine, while, if allowed to mature on the tree, it usually becomes
soft, flavourless, and decays soon.

THE PEAR. 439

Fruit large, obovate. Skin a little rough, the ground pale
yellow, but mostly covered with marblings and patches of light
russet, becoming reddish brown at maturity, on the sunny side.
Stalk rather short, from an inch to an inch and a half long, and
pretty deeply planted in a peculiarly narrow, round cavity.
Calyx short, open, placed i a small, round basin. Flesh yel-
iowish-white, not very fine grained, but juicy, melting, very
saccharine and rich, with a slightly musky flavour. Last of
September.

Forpante p’Avutomye. Thomp.

Belle Lucrative. Seigneur d’Esperin, originally.
Fondante d’Automne. Bergamotte Fiévée.

. Fondante @ Automne.

lf we were asked which are the two highest flavoured pears
known in this country, we should not hesitate to name the Seck-
el, and the Fondante d’Automne, (Autumn melting.) It isa
new Flemish pear, and no garden should be destitute of it. The
tree is of moderate growth, the young shoots long, yellowish-gray.
Fruit medium size, obovate, narrow, but blunt at the stalk.

440 THE PEAR.

Skin pale yellowish-green, slightly russeted. Stalk little more
than an inch long, stout, often fleshy, obliquely inserted in a
slight, irregular cavity. Calyx very short, open, with few divi-
sions, set in a basin of moderate depth. Flesh exceedingly
juicy, melting, sugary, rich and delicious, Last of September.

KirrLanp.
Kirtland’s Seedling. Kirtland’s Seckel.
Kirtland’s Beurre.

Raised by H. T. Kirtland, Poland, Ohio. Tree moderately
vigorous. Young wood olive brown.

Fruit medium or below, obtusely obovate, or Bergamot shape,
sometimes obscurely-pyriform. Skin fine yellow, mostly cover-
ed with bright russet, occasionally mottled and streaked with
red on the sunny side. Stalk rather short and stout, inserted
in a small cavity, often by a ring or lip. Calyx partially open,
persistent ; basin shallow and broad. Flesh melting, juicy, sweet,
aromatic, and excellent, very like the Seckel but not so rich.
Ripe first of September. (Prof. Kirtland in Pom. Rep.)

LAWRENCE.

Origin, Flush-
ing, L. I, and
first brought to
notice by Wil-
comb and King.
Tree of mode-
rate growth, an
early and pro-
fuse bearer.

Fruit full me-
dium size, ob-
ovate, obtuse-
pyriform. Stalk
rather long, in-
serted in an ir-
regular cavity,
generally at an
inclination, and
sometimes by a
lip. Calyx par-
tially closed in
a broad shallow
basin, surround-
ed by promi-
nences. Skin
fine lemon yel-
low, uneven,
very thickly Lawrence.

THE PEAR. 441

covered with minute brown dots. Flesh whitish, slightly gra-
nular, somewhat buttery, with a very rich aromatic flavour.
November to January. This is unsurpassed among our early
winter pears.

MaDELEINE, oR Cirron pes Carmgs. Lind. P. Mag. Thomp.

Madeleine. Nois. Green Chisel. incorrectly, of some
Citron des Carmes. O. Duh. Early Chaumontelle. § American gardens,
Magdelen.

The Madeleine is one of
the most refreshing and
excellent of the early pears;
indeed, as yet, much the
best at the time of its ripen-
ing—before the Bloodgood.
It takes its name from its
being in perfection, in
France, at the feast of St.
Madeleine. Citron des Car-
mes comes from.-its bein
first cultivated by the Car-
melite monks. It is much
the finest early French va-
riety, and deserves a place
in all collections. The tree
is fruitful and vigorous, with
long erect olive-coloured
branches,

Fruit of medium size,
obovate, but tapering gra-
dually to the stalk. Stalk 4
long and slender, often
nearly two inches, set on Madeleine, or Citron des Carmes.
the side of a small swelling. Skin smooth, pale yellowish-green,
(very rarely, with a little brownish blush and russet specks
around the stalk.) Calyx small, in a very shallow, furrowed
basin. Flesh white, juicy, melting, with a sweet and delicate
flavour, slightly perfumed. Middle and last of July.

Ort.

A seedling of the Seckel; originated with Samuel Ott, Mont-
gomery Co. Pa. Tree moderately vigorous, with short and
stout yellowish-olive branches.

Fruit small, roundish, turbinate. Skin greenish-yellow, par-
tially netted with russet, reddish on the sunny side. Stalk long
and curved, inserted in a slight depression. Calyx in a round,
open basin. Flesh melting, sugary, rich, perfumed and aroma-

19*

442

tic. Ripe middle of Au-
gust. An excellent little
pear, not quite equal to
the Seckel, but valuable
for its earliness.

RostizeEr.

A foreign variety which
is scarcely medium in size
and has not generally
much beauty of colour,
yet combines an assem-
blage of excellences that
places it in the rank be-
fore any other of its season.
It is healthy and vigorous
in its habit, an early and
most profuse bearer, and
in flavour is only equalled
by the Seckel, which ri-
penssix weekslater. Form
obovate-pyriform, some-
times turbinate. Skin dull
yellow green, mixed with
reddish-brown on the sun-
ny side. Stalk long and
slender, curved, and in-
serted with very little
depression. Calyx open,
persistent; basin small, and
corrugated. Flesh juicy,
melting, somewhat but-
tery, exceedingly sugary,
vinous, aromatic and plea-
santly perfumed. Middle
of August to middle of
September. The young
trees produce but few
shoots of strong growth,
and requiresevere shorten-
ing to bring them into a
fine symmetric form.

Ou.

AI .
Rostizer.

THE PEAR. 443

Sxcxet, Coxe. Lind. Thomp.

Seckle. Syckle.
Sickel. Red Cheeked Seckel.
New-York Red Cheek.

We do not hesitate to
pronounce this American
pear the richest and most
exquisitely flavoured variety
known. In its highly con-
centrated, spicy, andhonied
flavour, it is not surpassed,
nor indeed equalled, by any
European variety. When
we add to this, that the
tree is the healthiest and
hardiest of all pear trees,
forming a fine, compact,
symmetrical head, and bear-
ing regular and abundant
crops in clusters at the ends
of the branches, it is easy
to see that we consider no
garden complete without it. Seckel.
Indeed we think it indispensable in the smallest garden. The
stout, short-jointed olive-coloured wood, distinguishes this
variety, as well as the peculiar reddish-brown colour of the
fruit. The soil should receive a top-dressing of manure fre-
quently, when the size of the pear is an object. The Seckel pear
originated on the farm of Mr. Seckel, about four miles from
Philadelphia.*

* The precise origin of the Seckel pear is unknown. The first pomolo-
gists of Kurope have pronounced that it is entirely distinct from any Eu-
ropean variety, and its affinity to the Rousselet, a well known German
pear, leads to the supposition that the seeds of the latter pear having been
brought here by some of the Germans settling near Philadelphia, by chance
produced this superior seedling. However this may be, the following
morceau of its history may be relied on as authentic, it having been re-
lated by the late venerable Bishop White, whose tenacity of memory is
well known. About 80 years ago, when the Bishop was a lad, there was
a well known sportsman and cattle dealer in Philadelphia, who was fami-
liarly known as “ Dutch Jacob.” Every season, early in the autumn, on
returning from his shooting excursions, Dutch Jacob regaled his neigh-
bours with pears of an unusually delicious flavour, the secret of whose
place of growth, however, he would never satisfy their curiosity by di-
vulging. At length, the Holland Land Company, owning a considerable
tract south of the city, disposed of it in parcels, and Dutch Jacob then
secured the ground on which his favourite pear tree stood, a fine strip of
land near the Delaware. Not long afterwards, it became the farm of Mr,
Seckel, who introduced this remarkable fruit to public notice, and it re-

444 THE PEAR.

It was sent to Europe by the late Dr. Hossack, in 1819, and
the fruit was pronounced by the London Horticultural Society
exceeding in flavour the richest of their autumn pears.

Fruit small, (except in rich soils,) regularly formed, obovate.
Skin brownish-green at first, becoming dull yellowish-brown,
with a lively russet red cheek. Stalk half to three-fourths of
an inch long, slightly curved, and set in a trifling depression.
Calyx small, and placed in a basin scarcely at all sunk. Flesh
whitish, buttery, very juicy and melting, with a peculiarly rich,
spicy flavour and aroma. It ripens gradually in the house from
the end of August to the last of October.

SHELDEN.
Wayne.

Shelden.

Tree vigorous, erect, hardy, and a good bearer, shoots yellow-

ceived his name. Afterwards the property was added to the vast estate

of the late Stephen Girard. The original tree still exists, (or did a few

years ago,) vigorous and fruitful. Specimens of its pears were, quite

abe exhibited at the annual shows of the Pennsylvania Horticultural
ociety.

THE PEAR. 445

ish. An accidental seedling on the farm of Mr. Shelden, in the
town of Penfield, Wayne County, N. Y.

Fruit medium or above, roundish, truncate, conic, sometimes
oval, or Bergamot shape. Skin yellow, or greenish-russet, with
a richly shaded cheek. Stalk short, inserted in an uneven
cavity. Calyx small, set in a round narrow basin. Flesh a
little coarse, melting, juicy, with a very brisk, vinous, highly
perfumed flavour. Ripens in October.

Tyson.

A native seedling,
found in a hedge on
the farm of Jonathan
Tyson, of Jenkin-
town, near Phila-
delphia. Tree an
upright — vigorous
grower, but a tardy
bearer, very produc-
tive, young wood
dark brown.

Fruit medium,
considerably rang-
ing in shape from
conic, to pyramidal,
and pyriform. Skin
clear, deep yellow
at full maturity,
slightly _russeted,
with a fine crimson
cheek. Stalk long
and curved, gene-
rally inserted by a
fleshy ring or lip.
Calyx open, basin
shallow. Flesh ra-
ther fine, juicy,
melting,very sugary,
and somewhat aro-
matic. Ripens last
of August and first Tyson.
of September.

Urpanists. Thomp. Lind.

Count Coloma. — Beurré Picquery.
St. Marc?

The Urbaniste is a fruit for which we confidently predict the
highest popularity in this country. In its delicious flavour it

446 THE PEAR.

/

Orbaniste.

compares, perhaps, more nearly with the favourite old Doyenné
or Virgalieu, than any other fruit, and adds, when in perfection,
a delicate perfume, peculiarly its own. Its handsome size and
appearance, and remarkably healthy habit, commend it for those
districts where, from neglect or bad soil, the Doyenné does not
flourish. The tree is a moderately vigorous grower, and though
it does not begin to bear so early as some of the new varieties,
it yields abundant and regular crops, and gives every indication
of a long-lived, hardy variety. For the orchard or garden in
the middle states, therefore, we consider it indispensable. With
so many other fine sorts, we owe this to the Flemish, it having
been originated by the Count de Coloma, of Malines. It was
first introduced into this country in 1823. Young shoots up-
right, short-jointed, greyish yellow.

Fruit of medium size, often large, pyramidal obovate. Skin
smooth and fair, pale yellow, with gray dots, and a few russet

THE PEAR. 447

streaks. Stalk about an inch long, rather stout, and inserted iu
a well marked or rather broad depression. Calyx small, closed
and set in a narrow basin, which is abruptly and rather deeply
sunk, Flesh white, (yellowish at the core,) buttery, very melt-
ing and rich, with a copious, delicious juice, delicately perfumed.
Ripens from the last of September till the end of November, if
kept in the house.

Winter Neuis. Lind. Thomp.

Nélis d’Hiver. La Bonne Malinoise,
Bonne de Malines. Milanaise Cuvelier.
Beurré de Malines. Etourneau.

Winter Nelis.

The Winter Nelis holds, in our estimation, nearly the same
rank among winter pears, that the Seckel does among the au-
tumnal varieties. It is a very hardy and thrifty tree, and bears
regular crops of pears which always ripen well, and in succes-
sion. Branches diverging, rather slender, light olive.

It is a Flemish pear, and was originated by M. Nelis, of
Mechlin.

448 THE PEAR.

Fruit of medium size, or usually a little below it, roundish-
obovate, narrowed-in near the stalk, Skin yellowish-green at
maturity, dotted with grey russet, and a good deal covered with
russet patches and streaks, especially on the sunny side. Stalk
an inch and a half long, bent, and planted in a narrow cavity.
Calyx open, with stiff, short divisions, placed in a shallow basin.
Flesh yellowish-white, fine grained, buttery and very melting,
abounding with juice, of a rich, saccharine, aromatic flavour. In
pertection in December, and keeps till the middle of January.

CLASS II.

Comprises those of very good quality; those that are new
and untested, but give promise of excellence; and some of
which may not, on further trial, prove worthy of this class, but
which we are not ready at present to reject.

ABBOTT.

Origin, Providence, R. I., on the farm of Mrs. Abbott. A
vigorous grower, and the fruit, although not of first quality, is
uniformly good, and exceedingly beautiful. Fruit of medium
size, obovate, inclining to pyriform, with the largest diameter
near the centre. Skin yellowish, considerably shaded with
crimson, sprinkled with grey and crimson dots, and having a
few russet patches. Stalk medium, inserted by a lip or ring, in
a slight depression surrounded by russet. Calyx open, with
segments persistent, in a broad open basin. Flesh white, granu-
lar, buttery, juicy, melting. Flavour sweet, pleasant, and per-
fumed. Ripens last of September.

Asst Moneerin. Tourrés.

Fruit of first quality, immensely large, weighing forty-two
ounces, recommended by M. Tourres as a delicious fruit. Ripe
March and April. (Hor. Mag.)

Ass& Epovarp. Bivort.

Tree a beautiful pyramid, very vigorous on pear and quince.
Fruit medium, turbmate. Skin bright green, becoming bright
yellow at maturity. Flesh white, half fine, melting, half but-
tery, juice abundant, sugary, and agreeably perfumed, resembles

THE PEAR. 449

the Jaminet. Ripens in November. (Al. Pom.) Fine in Bel-
gium; not tested here.

ADAMS.

Raised by Dr. H. Adams, of Waltham, Mass. Tree a vigorous
grower, with an upright, erect habit, making a pyramidal head;
young wood dark brown. Fruit large, pyriform. Skin fair,
smooth, deep yellow, shaded with red on the sunny side, dotted
with russet specks. Stalk short and stout, wrinkled at its base,
and obliquely inserted without much cavity, eye small, closed,
and about even with the crown. Flesh white, fine, melting,
and very juicy. Flavour rich, brisk, vinous, perfumed and ex-
cellent. Ripens September, and keeps into the middle of Octo
ber. (Hor. Mag.)

ADELAIDE DE REves. Van Mons.

Tree vigorous, and very fertile on pear or quince. Fruit
large enough, roundish, Bergamotte or turbinate. Skin bright
green, becoming lemon yellow at the time of ripening. Flesh
white, half fine, melting, juice very abundant, sugary, vinous,
well perfumed, of first quality. Ripe last half of October. (An.
Pom.)

ALEXANDER.

Origin, town of Alexander, N. Y. Tree moderate growth.
Fruit medium, irregularly obovate, approaching oblong, some-
what one-sided. Skin yellowish-green, dotted, striped, and
splashed with russet, and slightly tinged in the sun. Stalk
slender, rather long, curved, fleshy at its insertion in a moderate
cavity by a lip. Calyx small, partially closed. Flesh white, a
little coarse and gritty, very juicy, melting, sugary and rich.
Ripe last of September. (J. B. Eaton, MS.)

ALEXANDRE Lamsre. Bivort.

Tree very vigorous, and exceedingly productive. Fruit small
or medium, in the form of a Bergamot, but generally more tur-
binate. Skin smooth, bright green, strongly dotted and striped
with russet fawn, and much shaded with the same over its whole
surface. Flesh white, fine, melting, half buttery, juice abun-
dant, sweet, and well perfumed. Commences to ripen in No-
vember, but prolonged until in January. (Al. Pom.)

Aupua. Thomp.

A Belgian seedling, received from Dr. Van Mons. It is a
pleasant pear.

450 THE PEAR.

Fruit medium size, obovate, a little inclining to oblong. Skin
smooth, pale yellowish-green, dotted with reddish points, and
having a thin, pale brown blush. Stalk about an inch long,
inserted in a slight depressign. Calyx stiff, open, set in a round
basin of moderate size. Flesh white, fine grained, buttery, and
good. Middle of October.

Amirt Joannet. Thomp.
Early sugar, Pom. Man. St. Jean.

Sugar Pear. Joannette.
Harvest Pear. St. John’s Pear.
Archdue dete? ;

This fruit, better known here as the Harly Sugar pear, is
one of the very earliest, ripening at the beginning of July—in ~
France, whence it originally comes, about St. John’s day—
whence the name, Joannet. It is a pleasant fruit, of second
quality, and lasts but a few days in perfection. It opens the
pear season, with the little Muscat, to which it is superiour.
Fruit below the middle size, regularly pyriform, tapering to the
stalk, which is an inch and a half long, and thickest at the point
of junction. Skin very smooth, at first light green, but becomes
bright lemon colour at maturity—very rarely with a faint blush.
Calyx large, with reflexed segments, even with the surface.
Flesh white, sugary, delicate and juicy at first, but soon becomes
mealy ; seeds very pointed. Head of the tree open, with a few
declining branches.

ANANAS DE CouRTRAI.

Tree very vigorous and productive, takes readily any form ;
turbinate, pyriform. Skin citron-yellow at maturity, beauti-
fully coloured on the sunny side. Flesh white, firm, buttery,
melting, sweet and juicy, pleasantly perfumed, but not musky.
Ripens at the end of August. (An. Pom.)

Ananas D’Ers. Thomp.
Ananas, (of Manming.)

This fruit was first received from the London Horticultural
Society, by Mr. Manning. It is a very excellent pear, with a
rich and somewhat peculiar flavour, but should rather be called
an autumn pine-apple, than a summer one.

Fruit rather large, pyriform, or occasionally obtuse at the
stalk. Skin rough and coarse, dark yellowish-green, with a
little brown on one side, and much covered with large rough,
brown russet dots. Stalk an inch and a quarter long, inserted
sometimes in a blunt cavity, sometimes without depression, by
the side of a lip. Calyx open, with short divisions, basin shal-

THE PEAR. 451

Ananas d' Ete.

low. Flesh fine grained, buttery and melting, with a sweet,
perfumed, and high flavour. September and October. Vari-

able, sometimes poor.

Anprews. Man. Ken.
Amory. Gibson.

The Andrews is a favourite native seedling, found in the neigh-
bourhood of Dorchester, and first introduced to notice by a
gentleman of Boston, whose name it bears. It has, for the last
15 years, been one of the most popular fruits. It is of most
excellent flavour, but variable and subject to rot at the core.

Fruit rather large, pyriform, one-sided. Skin smooth, and
rather thick, pale yellowish-green, with a dull red cheek. and a

452 THE PEAR.

Andrews.

few scattered dots. Stalk about an inch and a quarter long,
curved, set in a very shallow, blunt depression, or often without
depression. Calyx open, placed in a small basin. Flesh green-
ish-white, full of juice, melting, with a fine vinous flavour.
Early in September. Shoots diverging, light olive.

Arpre Course. Al. Pom. Thomp.
Amiral. Colmar Charnay.

Tree vigorous, with crooked branches.

Fruit medium or large, oval, pyriform. Skin greenish, with
russet dots. Stalk large and fleshy. Calyx open, basin broad
and shallow. Flesh whitish, coarse, half buttery, melting, juicy,
slightly astringent. Ripe last of September.

THE PEAR. 453

Aveuste Royer. Durieux.

Tree very vigorous and productive, and promises to be a
valuable orchard fruit.

Fruit medium, turbinate. Skin russet-fawn, becoming
orange. Flesh whitish-yellow, melting, juice abundant, sugary,
and pleasantly perfumed. Ripe, November. (An. Pom.)

Autumn Cormar. Thomp. Lind.

A French pear, of fair quality, and a good bearer. _

Fruit of medium size, oblong or obtuse-pyriform, a little un-
even. Skin pale green, dotted with numerous russety specks.
Stalk about an inch long, straight, planted in a small, uneven
cavity. Calyx small, closed, set in a slight basin, a little fur-
rowed. Flesh a little gritty at the core, buttery, with a rich and
agreeable flavour. October.

Barry.

Raised by André Leroy and dedicated to Mr. Barry.

Fruit medium, pyriform, irregularly shaped. Skin rough, red,
spotted on the sunny side, yellowish on the other. Stalk short,
obliquely inserted. Calyx small, basin narrow. Flesh white,
coarse, tender at the centre, very juicy, sugary, and perfumed.
A first rate pear. Ripe October. (Leroy’s Cat.)

Be.ie Ervine Dumas.

Duc de Bourdeaux. Epine du Rochoir.
Epine de Limoges.

Tree vigorous, pyramidal form, good bearer, succeeds on
quince.

Fruit medium, long-pyriform. Skin green, becoming green-
ish-yellow when ripe, with small brown dots. Stalk long, set
in a very small depression. Calyx partially closed, in a shallow
regular basin. Flesh white, buttery, half melting, juicy, sweet
and of a peculiar flavour. November and December.

Beuiiz Jutiz. Van Mons.

Tree beautiful, pyramidal, upright and vigorous, very fertile.

Fruit small, obovate. Skin light olive, lightly shaded on the
sunny side. Flesh fine, melting, buttery, rather juicy, sweet,
deliciously perfumed. An excellent fruit. Ripe in October and
keeps till November. (AJ. Pom.)

BercEen Pear.
A chance seedling, found in a hedge on land formerly belong-

454 THE PEAR.

ing to Simon Bergen, of New Utrecht, Long Island. Tree
vigorous, an early bearer, productive.

Fruit large, turbinate. Skin very thin, smooth, clear yellow,
with a beautiful red cheek on the sunny side. Stalk rather long,
slightly curved, inserted at an inclination, in a very small
depression. Calyx small, basin very shallow. Flesh white, fine
grained, buttery, juicy, melting, with a sweet excellent flavour,
core small, with few seeds. Ripens last of September. (T. G.
Bergen, Ms.)

Be.tite Fonpanre.

Fruit medium, pyramidal, turbinate. Skin pale yellow, cloud-
ed with green, irregularly patched with russet, especially around
the eye. Flesh juicy, buttery, very fine grained and rich, with
a perceptible astringency. October. (Rob. Manning, Ms.)

Belle et Bonne.

THE PEAR. 455

Be.ie er Bonne. Thomp. Lind. P. Mag.

Schéne und Gute. Gracieuse.
Belle de Brussels, (‘ncorrectly.)

The Belle et Bonne (beautiful and good,) pear is a variety
from Belgium, of large size, fine apearance, but has fallen far
below expectations. -

Fruit large, Bergamotte shaped. Skin pale greenish-yellow,
with numerous russet green dots, especially near the eye. Stalk
long, rather slender, deeply inserted in a very narrow cavity.
Calyx with crumpled divisions, set in a shallow, rather uneven
basin. Flesh white, a little coarse grained, tender, and when
well ripened, buttery, with a very sweet and agreeable juice.
Middle of September.

Benois?

Tree vigorous, with stout upright branches.

Fruit medium, turbinate. Skin yellow, with a crimson cheek.
Stalk short and thick, fleshy at its insertion. Calyx partially
open, basin small, shallow. Flesh a little coarse, juicy, melting,
sweet, and agreeable. Ripens middle of August.

BrerGaMorTEe D’Espnrén. Esperén.
Bezy d’Esperén (erroneously).

Tree vigorous and a good bearer. :

Fruit medium, exceedingly depressed, irregularly pyriform,
nearly globular. Skin green, thick and rough, covered with
russet dots and patches. Stalk long and stout, thickened at its
insertion in a small cavity, at an inclination. Calyx small, closed,
in a rather deep slightly furrowed basin, surrounded by russet.
Flesh greenish-yellow, juicy, buttery, sweet and rich. Decem-
_ ber to February.

BerecamotTre HemmeBura.

Raised by M. Bivort. Tree vigorous and very productive.
Fruit large, Bergamotte shaped. Skin rough, green, changing to
lemon yellow when ripe, dotted with brown, and tinged with
red next the sun. Flesh white, very fine, somewhat buttery,
juice abundant, sugary, perfumed. Ripe early in October.
(Gard. Chron.)

BErGAMOTTE GAUDRY.

Fruit medium, roundish. Stalk long. Colour yellowish-
green, covered with coarse russet dots. Flesh white, tender,

456 THE PEAR.

very juicy. Flavour mild, pleasant, subacid. Ripens middle of
November. (Wilder in Hort.)

Bereamorre Capetre. O. Duh. Thomp.

Beurré Beauchamps. Poire de Cadet.
Beauchamps. Ognonet, (incorrectly, of some.)
Bergamotte Caprand. Belle de Brissac.

Bergamotte Bufo.

A very good Bergamot from France, not by any means equal,
however, to Gansel’s, but productive, and ripening for some
time, in succession.

Fruit middle sized, roundish-obovate. Skin smooth, pale yel-
low, rarely with a pale red cheek. Stalk an inch long, thick,
set in an angular, shallow cavity. Calyx small, open, basin
nearly flat. Flesh buttery and juicy, sweet and rich. October
and November.

Bereamotre Lesksiz. Hov. Mag.

Tree vigorous, and productive.

Fruit medium, oblate, or Bergamotte shaped. Skin yellow,
with a sunny cheek, numerous small dots, and russeted patches.
Stalk long, curved, inserted in a depression. Calyx large, open,
broad; basin irregular. Flesh juicy, buttery, melting, sweet, and
perfumed. October.

—
Bergamotte Gansels.

THE PEAR. 457

Bereamorre, Gansei’s. P, Mag. Thomp. Lind.

Brocas Bergamot. Coze. Bonne Rouge.
Ives’s Bergamot. Gurle’s Beurré.
Staunton. Diamant.

Gansel’s Bergamotte is a well known and delicious pear, raised
seventy-seven years ago, from a seed of the Autumn Bergamot,
by the English Lieutenant-General Gansel, of Donneland Hall.
Though a little coarse-grained, it is, in its perfection, scarcely
surpassed by any other pear in its peculiarly rich, sugary fla-
vour, combined with great juiciness. It is stated, by some, to
be an unfruitful sort, and it is, in poor or cold soils, only a thin
bearer, but we know a very large tree near us, in a warm, rich
soil, which frequently bears a dozen bushels of superb fruit.
The mealy leaves, and spreading dark grey shoots, distinguish
this tree.

Fruit large, roundish obovate, but much flattened. Skin
roughish brown, becoming yellowish brown at maturity, tinged
sometimes with a russet red cheek, and sprinkled with spots of
russet. Stalk short, fleshy at both ends. Cavity moderate.
Calyx short and small, placed in a smooth, moderate hollow.
Flesh white, melting, very juicy, rich, sweet and aromatic. Ri-
pens during all September.

BERGAMOTTE DE MILLEPIEDS.

Fruit of medium size, roundish, resembling Belle de Brussels,
Skin greenish, rather dark, dotted. Flesh white, melting, juicy,
first rate. Ripens September. (Leroy’s Cat.)

a
Beurr& pe Nantes. Thomp. An. Pom.

Beurré Nantais. Beurré Blane de Nantes.

Tree vigorous, grows well on pear and quince, young wood olive,
inclining to brown. Fruit large, elongated-pyriform, or pyrami-
dal. Skin greenish-yellow, with a red cheek, and minute dots.
Stalk rather long and large, inserted by a lip almost without
cavity. Calyx large, open, basin broad and furrowed. Flesh
juicy, sweet, melting, and pleasantly perfumed, probably of first
quality. October.

Brvurreé LANGELIER.

Tree vigorous on pear and quince, very productive.

Fruit medium, turbinate, or obtuse-pyriform. Skin pale yel-
low, slightly shaded with crimson and blotched with russet, and
covered with russet dots. Stalk short and fleshy, inserted often
by a lip in a small depression. Calyx open or partially closed,

20

458 THE PEAR.

Beurré Langelier. 2

segments persistent, basin somewhat irregular, shallow, and open.
Flesh white, buttery, juicy, melting, somewhat granular, with a
very brisk, rich, vinous flavour. November to January.

Beurré Bacue ier.

Tree vigorous, young wood yellowish-maroon, a good bearer.
Fruit rather large, obovate, obscurely pyriform, irregular. Skin
green. Stalk shortish, very much inclined in a moderate de-
pression, by a lip. Calyx very small, partially closed, set in a
shallow basin. Flesh buttery, juicy, melting, with a brisk,
vinous, aromatic flavour. November and December.

Brvurré Sterxmans. Al. Pom. Sterkmans.

Doyenné Sterkmans, of some. Belle Alliance.

Tree vigorous, with long stout gray shoots, productive. Fruit
medium, oblate, remotely pyriform. Skin green speckled

THE PEAR. 459

with russet, and shaded with crimson. Stalk about an inch
long, stout, inserted in a small, uneven cavity. Calyx open,
segments stiff, set in a broad, uneven basin, slightly russet-
ed. Flesh yellowish-white, fine, very melting, juicy, sugary,
vinous, pleasantly perfumed. October and November.

Bervurré More. Al. Pom.
Beurre Moire.

Beurré Moire.

Tree moderately vigorous. Fruit large, obovate, pyriform.
Skin greenish-yellow, profusely sprinkled with yellow dots.
Stalk medium, stout, curved, inserted in an uneven depression.
Calyx small, basin shallow. Flesh yellowish, a little granular,
buttery, melting, with a fine rich brisk flavour, highly perfumed.

460 THE PEAR.

Sugar and acid both abound, but so nicely balanced that with-
out prevalence of either, an excellent rich flavour results. For
some tastes there may be an excessive perfume. October.

Brurré Kenvzs. Bivort. Thomp.

A seedling of Bivort’s. Tree vigorous, productive, young
wood brownish-red. Fruit medium, roundish-oblate, turbinate.
Skin greenish-yellow, mostly covered with thin russet, shaded
with crimson, and thickly sprinkled with russet and crimson
dots. Stalk of medium length, thick, and inclined, fleshy at its
insertion, by a large ring or lip. Calyx partially closed, set in
a broad, shallow basin. Flesh whitish, buttery, juicy, melting,
with a very sweet, rich, perfumed flavour. October.

Brvurré RicHexiev.

Tree vigorous, young shoots light olive. Fruit large, obtuse-
pyriform, truncate. Skin greenish, inclining to yellow, sprinkled
with dots. Stalk short, inserted by a slight lip in a broad de-
pression. Calyx firmly closed, set in a broad, shallow furrowed
basin. Flesh but-
tery, juicy, melting,
with a fine, sweet,
aromatic flavour—
sometimes astrin-
gent. December.

Beurrt NaAvez.
Bouvier. Bivort.

Colmar Navez.

Tree vigorous and
productive. Fruit
large, irregular, ob-
late, obconic, ob-
scure pyriform.
Skin rich yellow,
inclining to cinna-
mon, with numer-
ous gray dots. Stalk
long, thick, fleshy,
inserted in an in-
clined cavity. Calyx
small, open, set in
a shallow _ basin.
Flesh white, juicy,
melting, and excel-
lent, pleasantly per-
fumed. October. Beurré Giffard.

THE PEAR. 461

Bevrré Girrarp. Thomp. Bouvier.

Tree of moderate growth, with slender reddish coloured
shoots. Fruit rather above medium in size, pyriform or turbi-
nate, tapering to the stem, which is rather long and obliquely
set. Skin greenish-yellow, marbled with red on the sunny side.
Calyx closed, segments stiff, set in a very small basin. Flesh
white, melting, juicy, with an excellent vinous flavour, delight-
fully perfumed. An early pear of great promise. Ripening
middle of August.

Brurrt, Gotpen or Binpoa. Man.
Hooper’s Bilboa,

Golden Beurré of Bilboa.

The Golden Beurré of Bilboa was imported from Bilboa,
Spain, about eighteen years ago, by Mr. Hooper, of Marblehead,

462 “WHE PEAR.

Mass. Its European name is unknown, and it has become a
popular fruit here under this title. Shoots stout, upright, light
yellowish-brown.

Fruit rather large, regular, obovate. Skin very fair, smooth,
and thin, golden yellow, evenly dotted with small brown dots,
and a httle marked with russet, especially round the stalk.
Stalk about an inch and a half long, rather slender, set in a
moderate depression. Calyx small, closed, placed in a slight
basin. Flesh white, very buttery: and melting, and fine
caine with a rich vinous flavour. First to the middle of Sep-
tember.

Brvurre DE WerrerEen. An. Pom.

This pear was discovered by Louis Berckmans, in his garden
at Heyst-op-den-Berg, among a number of wild pear trees of his
sowing. ‘Tree vigorous, very thorny, suitable for a pyramid.
Fruit middle size, turbinate. Stalk medium, with some small
plaits around its insertion. Eye in a wide even cavity. Skin
completely covered with russet, and slightly coloured next the
sun. Flesh fine, yellowish-white, half melting, buttery, with
an abundant sugary, agreeably perfumed, musky juice. Feb-
ruary. (Am. Pom.)

Brvurré p’AREMBERG. Thomp. Lind. Deschamp.

Due d’Aremberg. D’ Aremberg Parfait.
Deschamps. L’Orpheline.
Colmar Deschamps. Beurré des Orphelines.

The Beurré d’Aremberg is a fine, large fruit, very high fla-
voured, bears most abundantly, and always keeps and matures,
with perhaps less care than any other winter fruit in the
house.

The Beurré d’Aremberg was raised, not long since, by the
Abbé Deschamps, in the garden of the Hospice des Orphelines,
at Enghein. The Beurré d’Aremberg of many French cata-
logues, is the Glout Morceau. The two sorts are easily distin-
guished. The fruit of the d’Aremberg has a short, or thicker
stalk, usually bent to one side; its flavour is vinous, instead of
sugary, and its wood not so strong, with more deeply serrated
leaves. Branches clear yellowish-brown, dotted with pale
specks. Tree unhealthy and subject to canker.

Fruit obovate, but narrowing a good deal to the stalk. Skin
thick, rather uneven, pale, greenish-yellow, becoming yellow at
maturity, with many tracings and spots of light russet. Stalk
short, half an inch to an inch long, thick, and very fleshy,
especially where it joins the fruit, and usually planted very ob-
liquely. Calyx short and small, set in a deep basin. Flesh

THE PEAR. 463

Beurré d Aremberg.

white, buttery, and melting, with an abundant, rich, delicious
vinous juice. December.

Brurré Crarrezan. Al. Pom. Thomp.

Raised by M. Clairgean, of Nantes. Tree very vigorous,
forming a beautiful pyramid, young wood reddish-brown, very
productive.

The size, early bearing, productiveness, and exceeding beauty,
together with its coming at a season most acceptable, will ren-
der this one of our most valuable pears.

Fruit large, pyriform, but with unequal sides. Skin warm
yellow, inclining to fawn, shaded with orange and crimson,
thickly covered with russet dots, and sometimes sprinkled with
russet. Stalk short, stout, and fleshy, inserted by a lip at an
inclination almost without depression; when the lip is absent,

464 THE PEAR.

Beurré Clairgean,
the cavity is uneven. Calyx open, segments stiff, in a shallow
furrowed basin. Flesh yellowish, buttery, juicy, somewhat
granular, with a sugary, perfumed, vinous flavour. October to
January.

Brvurré Kossvurna.

Disseminated and named by Andre Leroy. Tree of mode-
rate vigour. Fruit large, very variable in form, generally tur-
binate, surface very uneven. Stalk two thirds of an inch long,
curved and planted upon a small projection. Calyx large, basin
deep and round. Skin dull yellowish green, traced and freckled
with grey or bronze, dotted with specks of the same colour, yel-
lowish round the eye, greenish around the stem. Flesh very
fine, melting, buttery, sugary, juice abundant, slightly acidulat-
ed. Ripe Sevtember, October. (Desports in Hov. Mag.)

THE PEAR. 465

Brurrt Bercxmans. Al. Pom.

Tree very vigorous, very productive.

Fruit medium, turbinate, or short-pyriform. Skin yellowish,
rough, chiefly covered with russet. Stalk of medium length,
fleshy, very much inclined. Calyx small, open, in a shallow,
furrowed basin. Flesh white, juicy, very buttery, melting, with
a rich, highly perfumed flavour. November, December.

Brurrt SuPERFIN.

Tree vigorous, young wood brown, inclining to fawn.

Fruit medium, oblate, depressed-pyriform, inclining to turbi-
nate. Skin yellow, slightly shaded with crimson on the sunny
side, and partially covered with russet, and thickly sprinkled
with minute dots. Stalk stout, rather long (descriptions say
short), inserted without depression by a fleshy enlargement.
Calyx closed, in an abrupt, small basin. Flesh exceedingly jui-
cy, buttery, melting, with a brisk, vinous, or sub-acid flavour,
Ripe all of October.

Beurré Hardy.
ZO"

466 THE PEAR.

Brurrét Harpy. Hardy.
Beurré, Sterkman’s (erroneously).

Tree vigorous, productive both on pear and quince; young
wood maroon.

Fruit large, obovate, pyriform. Skin greenish, covered with
light russet, considerably shaded with brownish red, and sprin-
kled with brown dots. Stalk about an inch long, a little swol-
len at its insertion, at an inclination, in a small, rather uneven
cavity. Calyx open, segments persistent, in a broad, shallow
basin. Flesh buttery, melting, juicy, brisk, vinous, and highly
perfumed, slightly astringent next the skin. September and
October.

Beurre Spence. Van Mons.

Many varieties having been received from Europe for Beurré
Spence and proved incorrect, we give description of one which
we have received, and presume to be the true variety, originated
‘by Van Mons.

Tree moderately vigorous, young shoots reddish brown.
Very productive.

Fruit medium, short-pyriform, inclining to turbinate. Skin
greenish, becoming yellow at maturity, shaded with dull crim-
son, thinly sprinkled with russet, and thickly covered with rus-
set dots. Stalk long, deshy at its insertion, which is often at
an inclination by a lip. Calyx small, closed, in a deep, rather
abrupt basin. Flesh juicy, melting, with a fine, rich, vinous fla-
vour. Core small. September.

Breurré Amanpt. Van Mons.

Dobbel Amandel, (of the Dutch.) Almond Pear.

Beurré d’ Angleterre. Noisette.

Longue de Narkouts, Monkowthy.
Beurré Judes.

One of Van Mons’ seedlings, and named in allusion to its al-
mond flavour. Tree an erect, vigorous grower, and a good but
not very early bearer. Shoots stout, diverging, dark olive,

Fruit medium or above, elongated-pyriform. Skin rough,
dull green, covered with rather prominent russet dots. Stalk
long, slender, inserted in an uneven cavity. Calyx open, set in
a rather small basin. Flesh very juicy and buttery, with an
excellent peculiar flavour. Ripens middle of September, and
soon decays. Variable, sometimes excellent, often poor.

Beurreé Fouaciere.

A foreign pear, introduced by J.C. Lee. Fruit of medium
size, obovate, Skin greenish-yellow, with patches and points

THE PEAR. 467

of light russet, and some dark green spots. Flesh yellowish-
white, coarse grained, a little gritty at the core, melting, juicy,
sweet and good. October. (Rob. Manning’s Ms.)

Brurré Beavriev.

Fruit medium, roundish, turbinate, inclining to conic. Skin
greenish yellow, mostly covered with russet. Stalk short, in-
clined, without cavity. Calyx open, basin shallow. Flesh
whitish, somewhat coarse, buttery, melting, with a brisk, vinous
flavour, resembling Brown Beurré. October.

Beurr& Wixter. (Rivers.)

Raised by Thomas Rivers, England. Tree moderately vigor-
ous, spreading, an early and abundant bearer. Fruit medium,
obovate, elongated pyriform. Skin greenish, rough, spotted
with russet. Stalk stout, curved, inclined atits insertion. Calyx
firmly closed, set in a shallow irregular basin. Flesh yellowish,
fine grained, melting, buttery, vinous or sub-acid. January,
February.

Buurreé Bennert. Bivort.

A new, hardy, late, melting pear of small size from the col-
lection of Van Mons. Ripe February. (Riv. Cat.)

Beurre& Six.

Raised by Mr. Six. Tree vigorous and productive. Fruit
large, pyriform. Skin smooth, light-green, dotted with deep
green and brown. Flesh white, very fine, melting, buttery, with
a sugary, deliciously perfumed flavour. Ripe November, Decem-
ber. (Gard. Chron.)

Beurr& Benorst. Al. Pom.
Beurré Auguste Benoit. Benoits.

Tree not vigorous, but very productive. Fruit medium, obo-
vate. Skin bright green, spotted and shaded with brown russet.
Stalk of moderate length, inserted in a cavity. Calyx open, in
a regular basin. Flesh white, fine, melting, juice abundant,
sugary and well perfumed, Ripe end of September.

Beurr& Ovpinor. »

Fruit very large, broad pyriform, Colour yellowish-green,
with a brownish cheek. Stalk obliquely inserted, basin shallow,
texture fine, flavour pleasant. September. (Ad. Int. Rep.)

468 THE PEAR.

Breurr& Gousavtt.

Tree vigorous, an early bearer and productive. Fruit small,
irregularly oblate, inclining to conic. Skin greenish. Stalk long,
m a very small cavity. Calyx large, in ashallow basin. Flesh
juicy, melting, but not high flavoured. September.

£ Beurr& Drariez. Van Mons.

Although distinctly named by Van Mons, yet by some unac-
countable error, it may prove urbaniste.

Tree of moderate vigour, very productive. Fruit large, regu-
larly oval. Skin green, shaded with grey around the stalk and
calyx. Stalk large, sometimes fleshy, placed in a small cavity.
Calyx closed, in a very shallow basin, flesh white, fine, buttery,
melting, very juicy and sweet, with a slight acid, very pleasantly
perfumed. Ripe the end of November. (Al. Pom.)

Brurre SouLanGeE.

Size medium to large, form acute pyriform; stalk an inch or
more in length, fleshy at its junction. Colour pale clear yellow,
with occasional traces of russet. Flesh melting, and very juicy,
flavour rich, sugary, with a peculiarly pleasant aroma, Season
October, November. (Wilder’s Rep.)

Brurré DE MontGEron.
New Frederick of Wurtemburg.

Tree very vigorous, moderately productive. Fruit medium,
regularly pyriform. Skin yellow at maturity, reddish orange on
the sunny side. Flesh white, half fine, half buttery, melting, suf-
ficient juice, sugary, and flavour of the Rousselet. Ripe the end
of September. (Al. Pom.)

Beurré Breronneavu. Esperen.

One of Major’s Esperin’s seedlings. Tree of a beautiful pyra-
midal form, very vigorous, but comes late into bearing. Fruit
large, variable in form, generally elongated-pyriform. Skin
rough, light-green, becoming golden yellow at maturity, reddish
brown in the sun. Flesh fine, yellowish-white, not juicy, half
melting, sugary, vinous, pleasantly perfumed. March and April.
(Al. Pom.)

Beurr& DE QueENAST.

Tree vigorous and productive. Fruit oval, turbinate, becomes
slightly yellow at maturity. Flesh fine, white, melting, juicy,

THE PEAR. 469

sweet and pleasantly perfumed, having a resemblance to the
Almond Pear. (An. Pom.)

Brurrét Gens. Van Mons. Al. Pom. -

Tree vigorous, very productive. Fruit medium, irregularly
obovate, inclining to conic, truncate. Skin rough, greenish,
slightly shaded on the sunny side and thickly covered with
russet dots. Stalk short and thick, inserted in a cavity at an
inclination. Calyx open, stiff, in a broad rather deep uneven
basin, Flesh sugary, perfumed, excellent. September.

Bevrre Puiiers Detrosss. Gregoire.

Raised by M. Gregoire of Belgium. Tree vigorous and pro-
ductive. Fruit medium or large, form of Bergamot, or turbinate,
or pyriform. Skin smooth, light green, becoming golden yel-
low at maturity, pointed and shaded with bright red. Flesh
white, fine, melting, buttery, juice abundant, sugary, and strongly
perfumed. Begins to ripen in December and continues until
January. (An. Pom.)

Bevurr&é ScuHEIDWEILER.

Tree stout and vigorous, inclining to a pyramid; good bearer.
Fruit medium, obovate, pyriform. Skin green or dull green,
changing very little to maturity. Flesh buttery, sweet and rich.
September and October. (Al. Pom.)

Beurré Burvyica. Esperen. Al. Pom.

Tree of medium vigour. Fruit medium, pyriform, turbinate.
Skin rough, entirely covered with russet. Flesh fine, whitish-
green, juicy, sugary, and strongly perfumed. Ripens towards the
end of October.

Bevurre Cirron. Van Mons.

Fruit sufficiently large, obovate. Skin bright green, becom-
ing lemon-yellow at maturity. Flesh fine, white, almost buttery,
juicy, somewhat acid, valuable chiefly for its late keeping.

February, March. Good in Belgium. (Al. Pom.)

Brurreé v’E.sere. Bivort.

Tree moderately vigorous. Fruit large, obtuse pyriform. Skin
pale yellow, often with a blush, slightly speckled with 'russet.
Stalk medium, stout, curved, inserted in an irregular cavity.
Calyx small, open, set in a very small basin. Flesh whitish,
somewhat coarse, juicy, buttery, melting, sweet and perfumed,
November.

470 THE PEAR.

Brurrt pE Koninc. Van Mons.

Tree moderately vigorous, productive. Fruit of rather medium
size, oblate, bergamot-shaped. Skin yellowish-green, inclining
to russet with numerous brown dots. Stalk of medium length,
stout, inserted in a moderate cavity. Calyx open, set in a broad
basin. Flesh white, juicy, melting, with a fine, brisk, vinous
flavour, more delicate and less perfumed than Gansel’s Bergamot.
October.

Bevrr&é Hamecuer. Bivort.

A new Pear from Belgium. Fruit medium, elongated-oval,
inclining to pyriform, angular, and irregular. Stalk large, long,
curved, inserted at an inclination by a lip. Calyx small and
closed, set in a shallow irregular basin. Flesh melting, sugary,
and excellent. October, November.

‘

Brevrré Dunaume. Thomp.

Tree a moderate grower, productive, young wood yellowish-
brown. Fruit medium, oblate, turbinate, very much depressed,
with a suture along one side. Skin rough, covered with thin
russet, and thickly sprinkled with russet dots. Stalk short,
thick and fleshy, inserted by a lip at an inclination. Calyx open,
segments stiff, basin irregular. Flesh coarse, buttery, juicy,
melting, with a pleasant vinous flavour. November to February.

Bevurré Miter or ANGERS.

Tree vigorous and very productive, young wood yellowish-
brown. Fruit medium, angular, somewhat conic. Skin green-
ish, covered with russet and thickly sprinkled with minute russet
dots. Stalk medium, stout, curved, inserted in a rather abrupt
cavity. Calyx closed, set in a deep irregular basin. Flesh
greenish, somewhat buttery, exceedingly juicy, melting, with a
brisk vinous flavour, sometimes astringent. November to
January.

Beurre& DE Brienals.
Des Nonnes. Poire des Nonnes.

Tree of moderate growth, productive. Fruit medium, round-
ish, obtuse, conic. Skin greenish with numerous grey dots.
Stalk long, curved, inserted in a narrow, uneven cavity. Calyx
closed, basin shallow, corrugated. Flesh white, juicy, melting,
with a brisk, perfumed, but not high flavour. Ripe middle and
last of September.

THE PEAR. 471

Bervurre Leon LE Cierc.

Fruit above medium, oval, approaching elongated-pyriform.
Skin yellowish green, thickly speckled with large russet dots.
Stalk long, curved, inserted in a cavity by a lip, basin abrupt,
deep. Calyx partially closed. Flesh white, juicy, melting, sweet
but not high flavoured. October.

Beurrt, Brown. Thomp. Lind. Mill.

Beurré Gris. ois. Beurre. O. Duh.
Beurré Rouge. Golden Beurré.
Beurré d’or. Red Beurré, (of some.)
2 Z ’
Beurné @Amboise, | %P0rious Grey eure
hie ease | gardens. hoa ona (of ane)
eurré du Roi. eurré Ver
Poire d’Amboise.
Isambert.

Isambert le Bon. J

The Brown Beurré, almost too well known to need descrip-
tion, was for a long time considered the prince of pears in
France, its native country, and for those who are partial to the
high vinous flavour—a rich mingling of sweet and acid—it has,
still, few competitors. It is, however, quite variable in different

soils, and its variety of appearance in different gardens, has given
rise to the many names, grey, brown, red, and golden, under
which it is known. Shoots diverging, dark brown.

Fruit large, oblong-obovate, tapering convexly quite to the
stalk. Skin slightly rough, yellowish-green, but nearly covered
with thin russet, often a little reddish brown on one side. Stalk
from one to one anda halfinches long, stout at its junction with
the tree, and thickening obliquely into the fruit. Calyx nearly
closed in a shallow basin. Flesh greenish-white, melting, but-
tery, extremely juicy, with a rich sub-acid flavour. September.

Beurré v’Amanus. Thomp. Nois.
Beurré d’Amaulis. Ken. Man.

A Belgian pear, very productive; variable. Succeeds best in
cold latitudes.

Fruit large, obovate, not very regular, a little swollen on its
sides. Skin rather thick, dull yellowish-green, with a pale red-
dish brown cheek, overspread with numerous brown dots and
russet streaks and patches. Stalk a little more than an inch
long, set rather obliquely in a shallow, irregular cavity. Calyx
open, with broad divisions, basin shallow. Flesh yellowish,
somewhat coarse, but buttery, melting, abundant, rich, with
slightly perfumed juice, often astringent and poor. September.

472 THE PEAR.

Brurré Duvat. Thomp.

A new Belgian pear, raised by M. Duval. It is good, and
bears abundantly. Fruit of medium size, obtuse-pyriform. Skin
pale green. Flesh white, buttery, melting, and well flavoured.
October and November.

Beurr& Presis. Man. in H.M.

A large and excellent pear, named by Mr. Manning in honour
of Commodore Edward Preble, U.S. N., and raised from seed, by
Elijah Cooke, of Raymond, Maine.

Fruit large, oblong-obovate. Skin greenish-yellow, mottled
with russet and green spots. Stalk about an inch long, very
stout, set ina moderate hollow. Flesh white, buttery, and melt-
ing, with a rich, high flavour. October and November.

Bevurr& Cotrmar. Van Mons. Nois.
Beurré Colmar d’Automne.

It is one of Dr. Van Mons’ seedlings, and is quite distinct
from the Autumn Colmar.

Fruit of medium size, almost elliptical, or oval-obovate, regu-
larly formed. Skin smooth, pale green, becoming yellowish at
maturity, with a blush next the sun, and thickly sprinkled with
dots. Stalk an inch long. Calyx expanded, and set in a very
shallow, narrow, irregular basin. Flesh very white, slightly
crisp at first, but becoming very juicy and melting, with a slightly
perfumed flavour. October.

Brurré Van Marum. Thomp.

Grosse Calebasse (of Longelier.) Triomphe de Haslet.
Triomphe de Nord. Poire Carafour.
Bouteille.

Fruit large, oblong-pyriform. Skin yellow, rarely with a lit-
tle red. Stalk rather long and slender, inserted in a flattened
cavity. Calyx large, set in a regular shallow basin. Flesh
white, liable to rot at the core and not of very good quality.
October.

Brvurre, Muerr’s Guernsey. Thomp.
Mollet’s Guernsey Chaumontelle. Ken?

A new English variety, raised by Charles Mollet, Esq., of the
Island of Guernsey.

Fruit of medium size, oval-pyriform. Skin rather uneven,
yellow and yellowish-green, nearly covered on one side with dark
cinnamon brown russet, in stripes and tracings. Flesh yellow-
ish, melting and buttery, with a rich vinous flavour. December.

THE PEAR, 473

Bevrre Rance. Thomp.

Beurré Rance. Lind. Beurré de Flandre.
Hardinpont du Printemps. Josephine, incorrectly of some.
Beurré EKpire. Beurré de Ranz.

Noirchain.

The Beurré Rance is considered by all English cultivators,
the best very late pear yet generally known. The wood is
brownish-yellow, straggling in growth, and rather pendulous
when in bearing,. and when the tree has attained a moderate
size it bears well.

Fruit of medium size, obtuse pyriform. Skin dark green,
even at maturity, rather thick, and dotted with numerous russet
specks. Stalk rather slender, an inch and a half long, set in a
slight, blunt depression, or often without any cavity. Calyx
quite small, and set in a basin very little sunk. Flesh greenish-
white, melting, a little gritty at the core, full of sweet, rich juice,
of excellent flavour. Succeeds in England, Belgium, and France,
but does not in this country, except at the south or in warm
soils, and particular localities.

Brurre pE Capraumont. Thomp.

/j

Capiumont. Lind. Beurré Aurore.

A Flemish pear, very
fair, and handsomely
formed, and a capital
bearer, hardy in all soils
and seasons; sometimes
first rate ; but when the
tree is heavily laden, it
is apt to be slightly as-
tringent. It grows free- /
ly; branches a little
pendant, greyish yel-
low.

Fruit of medium size,
long turbinate, very
even, and tapering regu-
larly into the stalk.
Skin smooth, clear yel-
low, with a light cinna-
mon red cheek, and a
few small dots and
streaks of russet. Calyx
large, with spreading
segments, prominently
placed, and not at all
sunk, Stalk from three

Beurré de Capiaumont.

474 THE PEAR.

fourths to an inch and a half long, curved. Flesh fine grained,
buttery, melting, sweet, and when not astringent, of high flavour.
September and October. Variable and uncertain.

This is quite distinct from the Frederick of Wurtemburgh, an
irregular fruit, sometimes called by this name.

Brymont. Bovvier. Al. Pom.

Beurré Bieumont.

Beurré Bieumont.

Tree vigorous, very productive. Fruit medium or above, obo-
vate, truncate, or obtuse-pyriform. Skin thin, rich, crimson russet.
Stalk long, curved, inserted by a slight lip. Calyx small, in a
shallow basin. Flesh juicy, melting, exceedingly sweet, rich, and
perfumed; gives promise of great excellence. October to
December.

Bezi* ve Montieny. Thomp. Lind Poit.

Trouvé de Montigny.

Beurré Romain? of some American gardens.
Doyenne Musque.

Louis Bose.

A pleasant, juicy fruit, with a musky flavour, but not first
rate. The skin is remarkably smooth, and the pear is evenly

* Bezi signifies wilding, i. e. natural seedling found near Montigny, a
town in France.

THE PEAR. 475

formed. It isa good bearer. Fruit of medium size, very regu-
larly obovate. Skin pale yellowish-green, with numerous grey
dots. Stalk stout, thickest at the point of insertion, an inch
long, inserted in a small shallow cavity. Calyx small, firm,
open, reflexed, in a very smooth basin, scarcely sunk. Flesh
white, melting, juicy, half buttery, with a sweet, musky flavour.
First of October.

Bez Varr. Thomp. Lind
Beurre de Beaumont.

The Bezi Vaet has been considerably cultivated in this coun-
try, but is not generally considered more than a good second
rate pear. The young shoots are upright, long, dark-coloured.

Fruit of medium size, obovate, narrowing to the stalk. Skin
roughish, pale green, becoming yellowish, with many russety
spots and a brownish cheek. Stalk an inch or more long, in-
serted in a slight cavity. Calyx set in a small basin. Flesh
yellowish-white, melting, juicy, with a sweet, somewhat perfumed
flavour. November to January.

Bezi pe 1A Morte. O,. Duh. Thomp.
Bein Armudi. Beurre blanc de Jersey.
The tree is exceedingly vigorous and productive, and the

Bezxi de la Motte.

476 THE PEAR.

grayish-olive shoots, like the fruit, have a peculiarly speckled
Ceaenyrnees It ripens gradually, and may be kept a good
while. :

Fruit of medium size, bergamot shaped, roundish, flattened at
the eye. Skin pale yellowish-green, thickly sprinkled with con-
spicuous russet green dots. Stalk about an inch long, green,
slightly curved, and inserted in a slight, flattened hollow. Ca-
lyx small, open, set in a shallow, rather abruptly sunken basin.
Flesh white, very fine-grained, buttery, juicy, with a sweet, deli-
cate perfumed flavour. October.

Bezy GARNIER.

Fruit pyriform, very beautiful. Flesh white, breaking, very
juicy, sugary. Season April. (Pap. Cat.)

Brzy SANSPAREIL.
Bergamotte Sanspareil,

Fruit large, obscurely pyriform, very angular, and irregular.
Skin yellowish green, covered with numerous brown dots.
Stalk long, very fleshy at its insertion, in a slight cavity, at an
inclination. Calyx open, in a moderate uneven basin. Flesh
coarse and granular, buttery, juicy, melting, with a brisk vinous
flavour. October to December.

Bezy QueEssoy p'ETE.

Tree of good vigour, and of exceeding fertility. Fruit mode-
rate size, roundish-oval, of almost equal diameters. Skin rough,
thick, and altogether covered with grey russet, becoming rus-
set fawn at maturity. Flesh yellowish-white, fine, half melting,
very juicy, sugary, and deliciously perfumed. This pear is very
beautiful, and of first quality, with the exception of a little grit
about the core. Ripe towards the middle of September. (An.
Pom.)

Brzy p’Esreren. Esperen.

Raised by Major Esperen. Tree a moderate grower, good
bearer.

Fruit large, elongated-pyriform. Skin dull yellow, sprinkled
and patched with russet, and thickly covered with russet dots.
Stalk rather long, stout, inserted by a ring or lip, at an inclina-
tion, in a small, irregular cavity. Calyx small, open, set in a
very deep, acute basin, surrounded by russet. Flesh juicy, with
a sprightly, vinous flavour. October, November.

THE PEAR. ATT

Bonne p’Ezkr. Dupuy. Thomp. Bivort.

Bonne des Haies. Bonne de Longueval.
Bonne de Zées. Belle et bonne d’Hzee.

Tree moderately vigorous, productive.

Fruit large, truncate, pyriform. Skin light yellowish green,
with russet patches and dots. Stalk large, long, curved, insert-
ed in a broad cavity. Calyx small, open, basin narrow, of little
depth. Flesh white, juicy, melting, sugary, brisk, rich, excel-
lent. Sometimes cracks. September and October.

Bon Curetien Fonpante. Thomp. Lind.

A recent Flemish pear, abounding with juice, and having a
refreshing, agreeable flavour. In good seasons, it is first of the
quality, and it bears early and abundantly. Young shoots slen-
der, diverging, olive gray.

Fruit pretty large, roundish-oblong, regularly formed. Skin
pale green, sprinkled with small russet dots, and considerably
covered with russet. Stalk three-fourths of an inch long, cury-
ed, inserted in a slight depression. Calyx small, set in a nar-
row hollow. Flesh yellowish-white, gritty round the core, ex-
ceedingly juicy, tender, and melting, with a rich and pleasant
flavour.

Bon Gustave.

Raised by Major Esperen.

Tree very vigorous, with stout shoots. Fruit middle size, re-
gular, pyriform. Stalk medium. Calyx open, basin shallow.
Skin light green, covered with russet. Flesh white, fine, but-
tery, juicy, sugary and perfumed. Ripe December, January.
(Gard. Chr.)

Bonne Cuartortre. Bivort.

Tree vigorous and productive. Fruit of moderate size, vari-
able in form, generally resembling Doyenne. Skin smooth,
lightly washed with purple on the side of the sun. Flesh mo-
derately fine, more buttery than melting, sugary, and strongly
perfumed. Should be gathered early. It is a long time in
use. Ripe middle of August. (Al. Pom.)

Boston.

Raised by C. M. Hovey, Boston, Mass.

Tree vigorous, productive, young wood brownish-red. Fruit
below medium size, obovate, inclining to conic, remotely pyri-
form. Skin yellow, with numerous small green or grey dots

478 THE PEAR.

and a little russet about the stem, which is rather long and in-
serted in a depression. Calyx set in a broad shallow basin.
Flesh white, tolerably juicy, with a pleasant, sweet, somewhat
aromatic flavour. September.

Branpywine. Hort.

Found on the farm of Eli Harvey on the banks of the Bran-
dywine, Delaware Co., Pa. Tree vigorous, upright, uniformly
productive. Fruit above medium, varying in form, from oblate
depressed-pyriform, to elongated-pyriform. Skin dull yellowish-
green, considerably dotted and somewhat sprinkled with russet,
having a warm cheek on the side of the sun. Stalk is fleshy
at its junction with the fruit, and generally surrounded by folds
or rings. Calyx open, basin smooth and shallow. Flesh white,
juicy, melting, sugary and vinous, somewhat aromatic. Ripe
last of August and first of September.

Cazsor. Man.

Originated from the seed of the Brown Beurré, by J. 8.
Cabot, Esq., of Salem, Mass. It has a good deal of the flavour
of its parent, and is an agreeable, sub-acid fruit. The tree
grows upright and very strong, and produces amazing crops.
Fruit pretty large, roundish-turbinate, narrowing rather abruptly
to the stalk, which is bent obliquely, and inserted on one side
of a tapering summit. Skin roughish, bronze yellow, pretty
well covered with cinnamon russet. Calyx small, open, set in a
round, smooth basin. Flesh greenish-white, breaking, juicy,
with a rich, sub-acid flavour. Middle and last of September.

CAEN DE FRANCE.

Fruit large, pyriform. Skin thick, russety-yellow, thickly
covered with russety specks, and with some blotches of russet.
Calyx open. Flesh yellowish-white, half melting, juicy, sweet,
with a little astringency. Ripe December, January. (Hov.
Mag.)

CaLEBassE Detviene. Van Mons.

Tree vigorous and productive. Fruit medium or rather
large, pyriform, broad at calyx. Skin yellow, slightly russeted,
sometimes shaded on the sunny side. Stalk short, thick at its
junction with the fruit. Calyx open, segments stiff, in a very
shallow, uneven basin. Flesh white, coarse, buttery, juicy, melt-
ing, perfumed, slightly astringent, with a rich vinous flavour.
October.

CaLHoun.
Raised by the late Governor Edwards, New Haven, Conn.

THE PEAR. 479

Fruit medium, roundish, obliquely-oblate, angular. Skin
yellowish, shaded with dull crimson sprinkled with russet, and
thickly covered with russet dots. Stalk short, inserted in a
rather broad cavity. Calyx open, set in a narrow uneven basin.
Flesh white, coarse, granular, buttery, melting, abounding in
juice with a rich vinous flavour, pleasantly perfumed. Kipe
middle of October.

CALEBASsE D’firs. Esperen.

Raised from seed by Major Esperen, Tree moderately vigorous.
Fruit medium, elongated-pyriform, or gourd shaped... Colour
bright brown, grows yellow at maturity. Flesh white, very
fine, melting, abounding in sugary juice well perfumed. Ripe
beginning of September. (Al. Pom.)

CaMERLYN. Bivort.

A. Flemish pear, vigorous and productive.

Fruit medium, pyriform, Skin yellow, with numerous brown
dots and a slightly marbled cheek. Stalk long, slightly inclined
in a small cavity surrounded by russet. Calyx open, basin small
and shallow. Flesh juicy, melting, rich, sugary, with a very
peculiar aromatic flavour. September, October.

CANANDAIGUA.

Catherine.

Origin uncertain, supposed to have been brought from Con-
necticut to Canandaigua about the year 1806, vigorous and
productive.

Fruit rather large, irregular, obtuse-pyriform, surface uneven,
resembling Bartlett. Skin lemon-yellow. Stalk medium or
rather short, inclined. Calyx open, basin small. Flesh whitish,
not very fine, buttery, and melting, with a vinous somewhat
sugary flavour. September.

CassanTE DE Mars. Esperen.

Tree vigorous. Fruit which is borne in clusters resembles
Doyenne blanc. Skin smooth, bright green, becoming golden-
yellow at maturity, striped and shaded with fawn. Flesh when
in full perfection is half melting, juicy, sugary, vinous, and well
perfumed. Ripe December to April. (Al. Pom.)

CATHARINE GARDETTE.

Raised by Dr. W. D. Brinckle of Philadelphia. Foliage much
waved, young shoots short jointed, yellow-olive on the shaded
side, brownish-olive on the exposed side to the sun, with many
minute white dots. Buds pointed. Size above medium, round

480 THE PEAR.

ish-obovate. Skin fair, yellow, with numerous small carmine
dots.on the exposed side. Stalk one inch long, curved, inserted
by a fleshy termination into a slight depression. Calyx small,
set in a rather deep, regular basin. Flesh fine texture, buttery.
Flavour delicious, with a delicate aroma. Quality best, maturity
beginning of September. (Trans. A. P. 8.)

Catinka. Esperen.

Raised by Major Esperen. Tree of vigorous growth. Branches
rather slender, productive. Fruit small to medium, obovate,
pyriform. Stalk very long, inserted by a ring in an uneven
cavity. Calyx large and open, with segments persistent, basin
shallow, and uneven. Skin pale yellow, thickly sprinkled with
russet dots. Flesh coarse, granular, buttery, melting, juicy, with
a refreshing vinous flavour. October to December.

CapsHear. Man. Ken.

A native of Rhode Island. It is a very agreeable fruit.
Young shoots stout, upright, yellowish brown.

Fruit of medium size, roundish-obovate. Skin deep yellow,
nearly covered with cinnamon russet. Stalk an inch long, stout,
inserted in a shallow hollow. Calyx small, basin slightly sunk.
Flesh white, juicy, and melting, very sweet and pleasant, but
lacking a high flavour. October.

CHARLES Van Hooauren.

Fruit large, obovate, acute-pyriform. Stem rather stout, one
inch long, set without depression, frequently surrounded with a
fleshy protaberance at the junction. Calyx open, in a broad,
flat basin, frequently without segments. Skin dull pale yellow,
smooth and handsome, seldom with any russet or red, Flesh
yellowish-white, melting, buttery, juicy. Flavour sweetish,
with a little aroma. Quality medium. Ripe October Ist to
15th. Should be picked while hard. A regular, prolific
bearer, healthy tree. (Col. Wilder Ms.)

Cuarites Smet. Van Mons.

Fruit medium, pyriform, broad at the crown. Skin yellow-
ish, considerably russeted. Stalk long, curved, fleshy at its in-
sertion. Calyx open, small, basin narrow. Flesh juicy, sweet,
and highly perfumed. January, February.

CuARLES FREDERICK. Van Mons.

Skin smooth, bright green, becoming deep yellow at maturi-
ty, lightly coloured on the sunny side. Flesh white, fine, melt-

THE PEAR. 481

ing, abounding in juice, sweet, vinous, agreeably perfumed. An
excellent fruit, ripening the first of October. Tree vigorous and
productive, growing well as a pyramid or standard. (An. Pom.)

CHARLOTTE DE Brower. Esperen.

One of Esperen’s seedlings. Tree of moderate vigour, and of
great productiveness. Fruit medium or large, roundish-oval.
Skin golden-yellow at maturity. Flesh white, fine, melting,
juicy, sugary, vinous, perfumed. Ripens at the end of October.

m

(Al. Pom.)
Cuancettor. Brinckle in Hort.

Supposed to be a native of Germantown, Pennsylvania, on
the grounds of Mr. Chancellor.

Branches horizontal, not very vigorous, spreading.

Fruit rather large, obovate. Skin greenish yellow, rough,
somewhat inclining to russet, thickly covered with dots. Stem
medium, curved, rather stout, fleshy at its insertion by a lip,
inserted in a rather broad cavity. Calyx small, set in a mode-
rate basin. Flesh whitish, juicy, buttery, melting, sugary, rich,
perfumed, excellent. October, November.

Cirron.

A seedling of the late Governor Edwards, a vigorous, upright
grower, producing large crops, but inclined to rot at the core.

Fruit small, nearly globular, approaching turbinate. Stalk
short, rather stout, set in an abrupt, uneven cavity. Calyx clos-
ed, basin broad, shallow, irregular. Skin greenish, slightly
shaded with dull crimson. Flesh greenish, rather coarse, juicy,
melting, sugary, vinous, with a musky perfume. Ripe from
middle of August to middle of September.

Cuay.
Sponge.

Raised by the late Governor Edwards. Fruit medium, inclin-
ing to obovate, sometimes pyriform, angular. Skin waxen-yel-
low, sometimes shaded with crimson, and thickly sprinkled with
brown or crimson dots. Stalk medium, inserted sometimes by
a lip in a moderate cavity. Calyx closed in a broad, open, fur-
rowed basin. Flesh whitish, rather coarse, granular, juicy,
sugary, perfumed. October.

Corts Breurre. Elliott.

Fruit medium, obovate, or turbinate-pyriform. Stalk about
one inch long, curved, inserted at.an inclination in a very slight
depression. Calyx large, nearly closed, set in a broad uneven

21

482 THE PEAR.

basin. Skin yellow, inclining to russet, sometimes with a sunny
cheek, thickly covered with dots which become crimson on the
exposed side. Flesh rather coarse, slightly granular, buttery,
melting. Flavour rich, sugary, vinous. September.

CoLuMBIA.
Columbian Virgalieu. Columbia Virgalouse.

The original tree grows on the farm of Mr. Casser, in West-
chester Co., New York. The tree grows upright, with stout
brownish-yellow shoots. This fine pear was first brought imto
notice a few years since, by Bloodgood & Co., of Flushing.
Young wood stout, upright, yellowish-brown.

Fruit large, regularly formed, obovate, usually a little oblong,
and always broadest in the middle. Skin smooth and fair pale-
green in autumn, but when ripe, of a fine golden-yellow with
occasionally a soft orange tinge on its cheek, and dotted with
small grey dots. Stalk rather more than an inch long, slightly
curved, placed towards one side of a narrow depression. Calyx
of medium size, partially open, set in a very shallow basin.
Flesh white, not very fine grained, but melting, juicy, with a
sweet, aromatic flavour. November to January. Very apt to drop
from the tree previous to ripening.

Corus. Hov. Mag.
Watertown.

Raised by A. Collins of Watertown, Mass., and first exhibited
before the Massachusetts Horticultural Society in 1848. Tree
of moderate growth, with reddish shoots.

Fruit medium, regularly obovate, inclining to turbinate. Skin
greenish-yellow, with russet spots, and frequently a blush on the
sunny side. Stalk short, thick, inserted at an inclination with-
out cavity. Calyx small, and very little sunk. Flesh fine,
melting, juicy, with a brisk, sugary flavour, resembling white
Doyenne. Ripens first of October.

Cotmar v’Atost. Bel. Hort.

Comtesse d’ Alost. Duchesse d’ Alost.
Delies d’Alost.

A Belgian variety. Tree vigorous and productive.

Fruit large, elongated-pyriform, sometimes obovate. Skin
greenish-yellow, with a red cheek, sprinkled with many green
or brown dots, often much russeted. Stalk large, rather long
and curved, inserted in a slight depression. Calyx open, seg-
ments long, basin shallow and uneven. Flesh white, buttery,
melting, juicy, slightly astringent. October, November.

THE PEAR. 483

Comte Le.izevr.

Of Belgian origin, Tree vigorous, upright, moderately pro-
ductive. Fruit medium, turbinate. Skin yellowish-green, with
a brownish-red cheek, speckled with grey and patched with
russet. Flesh yellowish-white, fine grained, melting, juicy, sweet
and very high flavour. September. (Rob. Mannings’ Ms.)

ComrTE DE Paris. Bivort.

One of Van Mons’ seedlings. Tree pyramidal, very vigorous.
Fruit medium, regularly pyriform. Skin thick, somewhat rough,
bright green, becomes yellow at maturity. Flesh white, melt-
ing, buttery, juice very abundant, sugary, and agreeably per-

fumed. Ripe in October and continues in use a long time.
(Al. Pom.)

Compre pe Lamy. Thomp.

Beurré Curté. Marie Louise Nova. ac. to
Dingler. Marie Louise the Second. } Thomp.

Young shoots, pretty strong, upright, dark coloured.

Fruit of medium size, roundish-obovate. Skin yellow, with a
brownish-red cheek, and sprinkled with small russety dots.
Stalk an inch long, straight, obliquely inserted under a hip, or
planted in a slight cavity. Calyx small, set in a shallow,
smooth basin. Flesh white, fine grained, buttery, melting,
saccharine, and high flavoured. Last of September to middle
of October.

ComtTE DE FLanpre. Van Mons. An. Pom.

Tree vigorous, forming a pyramid, one of Van Mons’ seed-
lings. Fruit large, obliquely-pyriform. Skin yellowish, consider-
ably covered with russet. Stalk long, much inclined, and in-
serted by a lip, in a small cavity. Calyx open, set in an ex-
ceedingly shallow corrugated basin. Flesh very buttery, melt-
ing, juicy, granular, sweet and rich, highly perfumed, astringent
near the skin. November.

ConsEILLER DE LA Cour. Van Mons.
Marechal de la Cour.

One of Van Mons’ seedlings. Tree moderately vigorous, pro
ductive. Fruit large, obovate, inclining to pyriform, oblique.
Skin rough, greenish, slightly russeted, and covered with russet
dots. Stalk short, inserted by a lip at an inclination in a mo-
derate cavity, surrounded by russet. Calyx also surrounded by
russet, set in a narrow basin. Flesh white, buttery, juicy, melt

484 THE PEAR.

ing, slightly astringent, with an excellent rich vinous flavour,
resembling Gansel’s Bergamot. October.

ConsEItLER Rauwez. Wilder in Hort.

Tree vigorous, very productive. Fruit large, very irregularly
oblate, obscurely pyriform. Skin green, rough, with a few
patches of russet, and many brown dots. Stalk shortish, in-
serted in a broad cavity by a slight lip or fleshy ring. Calyx
open, stiff, set in a deep broad furrowed basin. Flesh coarse, a
little granular, juicy, melting, perfumed, sweet, vinous, slightly
astringent. October.

CooxkE.

Origin, King George County, Virginia. Tree a very strong,
vigorous grower, and productive. Introduced by H. R. Roby,
Fredericksburgh, Virginia. Fruit rather large, irregularly pyra-
midal. Colour pale-yellow. Flesh juicy, buttery, melting,
sweet, rich, and vinous. (Roby.)

Cotrer. Hov. Mag.

One of Van Mons’ seedlings, of moderate growth and produc-
tive.

Fruit rather large, irregular pyriform. Skin yellowish, with
numerous grey dots, some patches of russet, and russet around
the calyx and stem. Stalk long, slightly curved, and enlarged
at its insertion without cavity, and inclined. Calyx open, set in a
rather large, abrupt, not very deep basin. Flesh whitish, not
very fine, juicy, vinous, with a rich refreshing flavour. Decem-
ber.

Crassaye D’Hiver. (Bruneau.)

A medium size, high flavour, half melting pear. Ripening in
March. (Riv. Cat.)

Cross. Hovey’s Mag.

Originated on the premises of Mr. Cross, of Newburyport,
Mass. Branches rather slender, greyish-yellow, of slow growth.

Fruit of medium size, roundish. Skin smooth, at first pale,
but ripening to a deep yellow, with a red cheek, and marked
with numerous russet dots, and patches of russet around the eye.
Stalk three-fourths of an inch long, very thick, planted in a
slight depression. Calyx small, basin a good deal sunk. Flesh
white, melting, juicy, and sweet, with a rich and perfumed fla-
vour. In eating from the last of November to the middle of
January, but chiefly in December.

THE PEAR. 485

Cusuine. Man.

The Cushing is a native of Massachusetts, having originated
on the grounds of Colonel Washington Cushing, of Hingham,

Cushing.

about forty years ago. It is a very sprightly pear, and like
many of our native varieties, it produces most abundant crops.
Branches rather slender, diverging, greyish-brown.

Fruit medium size, often large, obovate, tapering rather ob-
liquely to the stem. Skin smooth, light greenish-yellow, sprin-
kled with small grey dots, and occasionally a dull red cheek.
Stalk an inch long, planted in an abrupt cavity. Calyx rather
small, set in a basin of moderate size. Flesh white, fine grained,
buttery, melting, and abounding in a sweet, sprightly, perfumed
juice of fine flavour. A hardy and capital variety for all soils.
Not high flavour. Middle of September.

Hanna or Hanners, quite distinct from the above: the young
wood of Cushing is greyish-brown, while the Hanners is green-
ish. Fruit similar to Cushing.

486 THE PEAR.

DaALuas.

Raised by Governor Edwards of New Haven, Conn. Tree up-
right, vigorous, young wood thorny, reddish-brown.

Fruit medium, oblate, obtuse-pyriform. Skin yellow, with a
sunny cheek, thickly sprinkled with crimson and russet dots.
Stalk large, long, inserted by a slight lip, in a very moderate
cavity. Calyx open, basin shallow, corrugated. Flesh buttery,
juicy, with a sweet, rich, pleasant flavour. Ripe October and
November.

Dana’s No. 19.

Raised by Francis Dana, of Roxbury, Mass. Fruit large,
obovate, swelling out at the base. Stalk of moderate length, in-
serted in a rather slight depression. Skin yellow and thick.
Flesh white, tender, juicy, half melting, with a pleasant perfum-
ed flavour. November. (Hov. in Mag.)

Dana’s No. 16.

Raised by Francis Dana, of Roxbury, Mass. Fruit under
medium, obovate. Skin yellow russet, with dark russet specks.
Stem in a very slight depression. Calyx open, in a deep cavity.
Flesh yellowish-white, juicy, tender, sweet, high flavoured.
November. (Hov. in Mag.)

De Bavay. Van Mons.

Poire de Bavay.

Tree very vigorous, and productive. Fruit pyriform, rather
large. Skin yellow, with numerous grey dots. Stalk large,
slender, curved, inserted in a cavity. Calyx rather large, open,
basin small. Flesh juicy, melting, with a brisk vinous flavour.
September, October.

Der Lovvary. Van Mons.

Poire de Louvain. Nots Lind. Bezy de Louvain.

Raised by Van Mons in 1827. Fruit of medium size, obovate,
inclining to pyriform, and tapering to the stalk. Skin rather
uneven, clear light yellow, a little marked with russet, and dot-
ted with brown points, which take a ruddy tinge next the sun.
Stalk about an inch long, stout, inserted obliquely without de-
pression, or by the side of a fleshy lip. Calyx placed in a very
narrow, shallow basin. Flesh white, buttery, and melting, with
a rich, perfumed, and delicious flavour. Ripens the last of Sep-
tember, and keeps till November.

THE PEAR. 487
s

De.uices DE Cuarues. Van Mons.

Fruit medium, pyramidal. Skin yellowish-green, with mar-
blings of russet, and russet dots. Stalk strong, curved, inserted
with scarcely any depression. Calyx small, open, basin broad.
Flesh white, juicy, melting, flavour rich and vineus, resembling
Brown Beurré. December.

Delices d’ Hardenpont of Belgium.

Detices p’Harpenpont or BExcivum,
Fondante Pariselle of some.
Tree moderately vigorous, upright, with long, slender shoots.

488 THE PEAR. se
Fruit medium, truncate conic, or pyramidal, angular. Skin
rough, greenish, covered with small brown dots, becoming yel-
lowish at maturity, Stalk short and thick, inserted in a small
uneven cavity at an inclination. Calyx large, set in a shallow,
furrowed basin. Flesh white, buttery, juicy, melting, sweet, and
rich, with a fine aromatic perfume. November, December.

Deices p’HARDENPONT OF ANGERS.

Tree of moderate growth, productive.

Fruit medium, roundish, remotely pyriform, sometimes conic.
Skin greenish, becoming yellowish at maturity, with a warm
cheek, sprinkled and patched with russet. Stalk short and
thick, inserted by a ring or lip at an inclination, in a small
cavity. Calyx small, segments caducous, in a small, uneven
basin. Flesh whitish, not very fine, nearly melting, juicy,
sugary, with a pleasant perfume. October, November.

Des Sortus. Van Mons,
Bergamotte de Solers.

Tree of fine pyramidal habit.

Fruit obtuse-pyriform. Stem about an inch in length, rather
stout, planted in a slight depression. Colour light dull green,
becoming yellow at maturity, with some russet around stem and
calyx. Flesh. white, half melting, middling juicy, flavour pleas-
ant, but lacks character. November, December. (Wilder’s

Rep.)

Destrtz Corneis. Bivort.
Cornelis.

Tree very vigorous and fertile. Fruit large, pyriform, swelled
at its centre. Skin bright green, becoming somewhat yellow
at maturity, spotted and striped with brown, and slightly coloured
on the sunny side. Flesh white, very fine, melting, and but-
tery, juicy, sweet, with an agreeable perfume, but not a musk,
One of the best fruits of its season. August and September.
(An. Pom.)

Ds Toneres. Durandeau.

.

Tree very productive, of moderate vigour. Fruit very large,
conic, pyramidal, strongly bossed on its whole surface. Skin
green, bronzed, becoming deep yellow at maturity, and is
entirely shaded with brown russet, and striped with red on
the sunny side, Flesh white, fine, melting, very juicy, sugary,
vinous, and pleasantly perfumed. It is beautiful and excellent,
and ripens the middle of October, and keeps till the middle of
November. (An. Pom.)

THE PEAR. 489

Deux Seurs. Esperen.

A fine tree, very productive. Fruit large, elongated, pyri-
form. Skin green, spotted with dark brown. Flesh fine yel-
lowish green, buttery, juicy, very sugary, with a decided flavour
of almonds. November. (Al. Pom.)

Dunpas. Van Mons. Man. in Hov. Mag.

Elliott Dundas. Bonvier.
Rousselet Jamin. Bonvier.

A Belgian vari-
ety, sent to this
country by Van
Mons, in 1834.

Fruit medium size,
obovate, inclining
to turbinate. Skin
clear yellow, sprin-
kled with green-
ish black dots, and
heightened by a
very brilliant red
cheek. Stalk dark
brown, an inch long,
stout, inserted with-
out depression. Ca-
lyx small, placed at
the bottom of a
deep round basin.
Flesh —_ yellowish-
white, half buttery,
melting, with a
rich perfumed juice.
First of October,
and keeps some

time.
Dundas.

DixEeMAN.
Pardee’s No. 2.

Raised by 8. D. Pardee, New Haven, Conn., from whom we
received specimens. Tree vigorous and productive, young wood
maroon.

Fruit medium, roundish, oblate. Skin yellowish, thickly
covered with minute dots. Stalk curved, fleshy at its insertion,
in amoderate cavity. Calyx nearly closed, segments persistent,

21*

490 THE PEAR,

basin broad and uneven. Flesh whitish, buttery, juicy, melting,
with a rich, vinous flavour, perfumed. Ripe from the middle
of September to the middle of October.

DILLER.

Tree of slow growth, young wood yellow, sometimes can-
kers.

Fruit below medium, nearly globular. Skin yellowish,
sprinkled with russet. Stalk long, inserted in a very slight
cavity, by a fleshy ring. Calyx closed, set in a rather broad,
shallow basin. Flesh whitish, coarse, and granular, juicy, but-
tery, melting, with a very sweet, perfumed flavour. Ripe last
of August and first of September.

Dow.
Raised by Dr. Eli Ives, New Haven, Conn. Tree upright,

vigorous, productive.

Fruit rather above medium, obovate, acutely pyriform, some-
times turbinate. Skin rough, yellowish green, sprinkled with
russet dots, and a few small patches of russet. Stalk long,
inserted at an inclination in a very slight cavity. Calyx large,
open, set in a very small basin. Flesh white, buttery, juicy,
melting, with a good vinous flavour, sometimes slightly astrin-
gent. September, October.

Doyvenne Rostn of Langelier.
Beurre Robin.

Tree vigorous, yellowish-brown shoots. Fruit medium, round-
ish, very much depressed at top and bottom; angular and
irregular. Skin greenish yellow, thickly sprinkled with russet
and grey dots. Stalk, long, stout, inserted in a broad deep
cavity. Calyx closed, set in a wide, open, irregular basin.
Flesh whitish, rather coarse, juicy, melting, somewhat granular,
with a rather rich vinous perfumed flavour. September.

Doyen Diutten. Van Mons.
Deacon Dillen.

Tree vigorous and productive. Fruit rather large, oblong,
pyriform, or oblongated conic. Skin fine yellow, inclining to
russet, thickly sprinkled with russet specks. Stalk short, thick,
and fleshy, strongly fixed without any depression. Calyx small,
rarely open, basin of moderate depth. Flesh juicy, buttery,
sweet and rich. October, November.

THE PEAR. 491

Doyen Dillen.

Corrin’s VERGELIEU.
Winter Vergelieu.

Fruit large, fair and productive, sweet and juicy, but not high
flavoured. Ripe early in winter. (Man. in Hort.)

Doyenne GovuBAULT.

Of slow growth, and rather slender branches, Fruit medium,
occasionally large, obovate, acute-pyriform. Stalk short, and
thick. Calyx small, deeply sunk. Colour, dull pale yellow,
with a few traces of russet, particularly around stem, and calyx.
Flesh melting, and juicy.. Flavour rich, sweet, aromatic. Ripe
December to February. (Wilder in Hort.)

492 THE PEAR,

Doyenne Defais.

Doyennt Derais.

Tree moderately vigorous, productive. Fruit medium, trun
cate, conic, or very obtuse-pyriform. Skin waxen yellow, with
a bright crimson cheek. Stalk rather long, curved, inserted in
a deep, abrupt, uneven cavity. Calyx open, segments persistent,
basin large and open. Flesh white, juicy, buttery, melting.
Flavour sweet, rich, and delightfully perfumed. October, No-
vember.

Doyrenne Downine. Leroy

Raised by André Leroy, and dedicated to the late A. J.
Downing.

Fruit medium size, roundish, irregular. Skin yellowish green,
sprinkled with russet dots. Stem short, obliquely inserted.
Flesh white, crisp, juicy, sugary, and vinous, September.
(Leroy’s Cat.)

THE PEAR. 493

Doctreur Lentizr. Gregoire.

Tree vigorous and productive. Fruit medium, pyriform.
Skin bright green, becoming slightly yellow at maturity. Flesh
fine, melting, buttery, juice abundant, sugary, and deliciously
perfumed. Mature at the end of October and November.
(An. Pom.)

Docrrevr Bouvier. Van Mons.

A vigorous tree, covered with long sharp spines, forming a
beautiful pyramid, very productive.

Fruit large, elongated-pyriform. Skin light green, taking a
slight tint of yellow at maturity, and mottled with russet.
Flesh white, fine, half buttery, half melting, sufficiently juicy,
vinous, and of a perfume most agreeable. February, March.
(Al. Pom.)

Docteur Capron. Bivort.

A new pear of good promise, it has a thick skin of greenish
yellow colour, covered with blotches of russet red in the sun, and
russet specks. Calyx closed. Flesh yellowish white, melting,
of a pleasant, rather spirited flavour. October, November.
(Hov. Mag.)

Dr. Trovussravu. Bivort.

A seedling of Alex. Bivort. Fruit large, pyriform. Skin
green, spotted with red, and sprinkled with grey dots. Stalk
strong and woody. Flesh firm, white, melting, buttery, with an
abundance of perfumed sugary juice. Ripe, November, Decem-
ber. (An, Pom.)

Ducuzsse pv’OrtEANS. Thomp. Ken.
Beurré St. Nicholas. St. Nicholas.

Fruit rather above medium, obovate, including to pyriform,
largest near the centre. Skin yellowish-green, sometimes a
sunny cheek, with brown dots. Stalk long, pretty large, curved,
inserted by a fleshy protuberance. Calyx nearly closed, set in
a shallow uneven basin. Flesh juicy, melting, slightly aromatic,
with a very good flavour. September.

Ducusssse pE Berry p’sTE.

Fruit small, oblate, obscurely pyriform. Skin yellow, shaded
with light red. Stalk short, inserted in a small cavity. Calyx

494 THE PRAR,

partially open, set in a broad shallow basin. Flesh juicy, melt-
Ing, with a good vinous flavour. Ripens last of August.

~

Ducuesse pE Brapant. Durieux.

Tree very vigorous. Fruit of good size, turbinate, pyriform,
sometimes elongated. Skin rough, bright green, becoming mo-
derately yellow at ripening, much shaded with bright russet.
Flesh whitish yellow, fine, melting, juice abundant, sugary, vi-
nous, finely perfumed. Fruit of the first quality, ripening at the
end of October. (An. Pom.)

DucuessE p’AnGouLEME. Lind. Thomp.

A magnificent large dessert pear, sometimes weighing a
pound and a quarter, named in honour of the Duchess of An-
gouléme, and said to be a natural seedling, found in a forest —
hedge, near Angers. When in perfection, it is a most delicious
fruit of the highest quality. We are compelled to add, however,
that the quality of the fruit is a little uncertain on young stand-
ard trees. On the quince, to which this sort seems well adapt-
ed, it is always fine. The tree is a strong grower, the shoots
upright, light yellowish-brown, and it is deserving trial in all
warm dry soils.

Fruit very large, oblong-obovate, with an uneven, somewhat
knobby surface. Skin dull greenish-yellow, a good deal streak-
ed and spotted with russet. Stalk one to two inches long, very
stout, bent, deeply planted in an irregular cavity. Calyx set in
a somewhat knobby basin. Flesh white, buttery, and very jui-
cy, with a wich and very excellent flavour. October.

Duc pe BrasBant.

Desirée Van Mons. Beurre Charneuse
Fondante des Charneuse. Waterloo.

Miel d’Waterloo. Belle Excellente,
Jamin.

Tree hardy, vigorous, productive, and equally suited with
light or tenacious soil.

Fruit large, oval, pyriform, tapering from centre to base and
apex, angular. Skin greenish, shaded with crimson on the sun-
ny side, and thickly sprinkled with greenish dots. Stalk long,
curved, and twisted, somewhat fleshy at its insertion, in a very
small cavity. -Calyx large and open, segments persistent, in an
irregular ribbed basin. Flesh whitish green, very juicy, buttery,
melting, with a refreshing vinous flavour. October, Novem-
ber.

THE PEAR, 495

Duc de Brabant.

Dumortizr. Thomp. Nois.

A very excellent little Belgian pear, often remarkably high
flavoured. Fruit nearly of medium size, obovate. Skin dull
yellow marked with russet patches and dots. Stalk nearly two
inches long, slender, planted without depression. Calyx small,
open, set in a slight basin. Flesh greenish-white, juicy, melting,
exceedingly sugary and rich, with a highly perfumed aromatic
flavour. It keeps but a short time. September.

Dupuy Cuarzes. Berkmans.
Tree vigorous and fertile, forms a pyramid.

496 THE PEAR.

Fruit medium, pyriform. Skin rough, becomes yellow at
maturity, and chiefly covered with fawn russet. Flesh whitish-
green, melting, juicy, very sugary. An excellent fruit ripening
the end of November. (Al. Pom.)

ExizapetH, Mannine’s. Man. in H. M.
Van Mons. No. 154.

Manning’s Elizabeth, a seedling of Dr. Van Mons’, named by
Mr. Manning, is a very sweet and sprightly pear, with a peculiar
flavour.

A beautiful dessert fruit, productive, growth moderate, shoots
reddish, and sprinkled with red and brown dots. Fruit below
medium size, obovate, shaped like the Julienne, or a small White
Doyenné. Skin smooth, bright yellow, with a lively red cheek.
Stalk one inch long, set in a shallow, round cavity. Calyx open,
set in a broad shallow basin. Flesh white, juicy, and very
melting, with a saccharine, but very sprightly, perfumed flavour.
Last of August.

ExizasetH, Epwarps’.. Wilder. Mss.

Edwards’ Elizabeth is a seedling, raised by Ex-Governor Ed-
wards, of New Haven, Conn,

Fruit of medium size, often large, obtuse-pyriform, angular,
and oblique at the base, the stalk frequently planted in a fleshy
protuberance, like a fold. Skin smooth, yellowish-green, very
fine, and of a peculiar waxen appearance. Flesh, white, buttery
slightly sub-acid and good. October.

Emitz v’Heysr. Esperen.

This fruit was dedicated by Major Esperen to the son of his
friend L. E. Berckmans of New Jersey.

A Belgian fruit. Tree of moderate vigour. A healthy and
good grower, but straggling and not easily brought to a pyra-
midal form. It seems well suited to this climate and grows well
on quince. Young wood fawn or light-brown, rather slender.
Fruit large or above medium size, long calebasse form. Colour
light-green, washed and waved with fawn and russet, becomes
bright yellow at the time of maturity. Stem variable but rather
long, sometimes fleshy, inserted in an uneven cavity. Calyx
small, set in a deep narrow basin, surrounded by uneven pro-
tuberances. Flesh buttery, melting, very juicy, exceedingly fine,
sugary and well perfumed. Ripening well through November.
(L. E. Berckmans, Ms.)

THE PEAR. 497

Emilie @ Heyst.

' Emre Brvort.

Dedicated by Bonvier to the daughter of the distinguished
Belgian Pomologist A. Bivort.

Tree of slow growth, but very hardy, with reddish or light
brown, upright, stout, short shoots.

Fruit medium, oblate, inclining to conic, very much depressed.
Skin deep orange-yellow, much covered with russet. Stalk
short and fleshy, inserted in a rather deep cavity, surrounded by
protuberances. Calyx small, set in a deep well formed basin.
Flesh yellowish, buttery, melting, abounding in rich sugary
vinous juice, with a peculiar flavour, somewhat resembling

498 THE PEAR.

quince. Ripens October, November, and keeps well. (L. E.
Berckmans, Ms.)

Emilie Bivort.

EsrPERInE. Van Mons.
Beurre sprin.

Tree upright, vigorous, very productive.

Fruit medium, obovate, inclining to pyriform. Skin yellow
with numerous brown dots and sometimes patches of russet.
Stalk long, inclined, inserted by a lip in a slight depression.
Calyx open, in a rather small shallow basin. Flesh white,
juicy, melting, with a pleasant perfumed flavour. Core small.
September and October.

Fievr pE Napies. Thomp.

Comtesse de Frénol. Beurré Bronzée.
De Vigne Pelone. Fig Pear of Naples. Man.

A very good, late autumn pear, but inferior to several others.
It grows vigorously and bears well. A cooking fruit.

Fruit of rather large size, oblong-obovate. Skin nearly
covered with brown, and tinged with red next the sun. Flesh
buttery, melting, and agreeable. November.

Fiave v’ALencon. Thomp.
Verte longue de la Mayenne. Figue d’Hiver.

This corresponds with Verte longue of Angers and probably
may prove synonymous with it,

THE PEAR. 499

Fonpante DE Matrnges. Esperen.

Tree vigorous, but of moderate productiveness.

Fruit medium, roundish, turbinate, inclining to pyriform.
Stalk stout, long, and curved, inserted in a small uneven depres-
sion, surrounded by russet. Calyx small, closed, set in a mo-
derate uneven basin. Skin greenish, netted with russet, with a
sunny cheek, becoming golden-yellow at maturity. Flesh fine,
melting, juicy, sweet, slightly perfumed. October, November.

Fonpante DE Norr. Esperen. Al. Pom.
Belle de Noel. Belle apres Noel.

Tree vigorous and a good bearer, young wood fawn colonr.

Fruit medium, turbinate, or depressed pyriform. Skin yellow,
often with a warm cheek, sprinkled with russet. Stalk long,
stout, and curved, inserted by a fleshy ring or lip at a great
inclination. Calyx firmly closed, set in a broad shallow irre-
gular basin, Flesh juicy, with a sweet perfumed flavour. De-
cember, January.

Fonpante Van Mons. Thomp.

An excellent melting pear, raised by Dr. Van Mons, and first
introduced by Mr. Manning. It bears abundantly.

Fruit nearly of medium size, roundish, a little depressed.
Skin pale yellow. Stalk stout, an inch and a half long, planted
in a rather deep cavity. Calyx set in a pretty deep basin.
Flesh white, juicy, melting, sweet, and of very agreeable flavour.
First of November.

FonpAantE AGREEABLE,

Fruit medium, roundish, obovate. Colour dull yellowish-
green, slightly russeted. Stalk planted at an inclination, and
fleshy at its junction with the fruit. Flesh juicy and melting.
Flavour very pleasant and refreshing, with a delicate aroma.
Ripe last of August. (Wilder in Hort.)

FonpantE pu Comics, of Angers. Thomp. Comice, H. A.

Fruit large, pyramidal, truncate-pyriform. Skin yellow, with
a warm cheek, inclining to russet, with russet dots. Stalk long
and curved, inserted in a depression. Calyx small, closed, set in
a rather deep, open basin. Flesh juicy, buttery, with a rich,
sugary, vinous flavour. October, November.

500 THE PEAR.

FonpDANTE DES Pres. Van Mons.

A seedling of Van Mons’. Fruit medium, turbinate, inclining
to pyriform. Stem of middling length, inserted in a corrugated
cavity. Skin lemon yellow at maturity, with a few traces of
russet, and a little red next the sun. Flesh white, melting,
juicy. Flavour sweet and agreeable, with considerable aroma.
October. (Wilder’s Rept.)

Forette. Thomp. P. Mag. Lind.

Forellen-birne. Poire Truite. Trout Pear.
Corail. Petit Corail.

This exquisitely: beautiful German pear—called in that lan-
guage Forellen-birne, 7. e., trowt pear, from its finely speckled
appearance, is one of the most attractive dessert fruits. It
requires a warm soil and exposure, and well deserves to be
trained as an espalier. Young shoots long, with few and dark
coloured branches.

Fruit oblong-ovate, inclining to pyriform. Skin smooth, at
first green, but when fully ripe, lemon yellow, washed with rich
deep red on the sunny side, where it is marked with large,
margined, crimson specks. Stalk about an inch long, rather
slender, slightly curved, rather obliquely planted, in a shallow,
uneven cavity. Calyx rather small, basin abruptly sunk. Flesh
white, fine grained, buttery, melting, with rich, slightly vinous
juice. Beginning of November, and may be kept, with care, till
Christmas.

Fieur DE Neicr. Van Mons.
Snow Flower.

Fruit medium or above, tapering by a mamelon protuberance
to its junction with the stem which meets it by a fleshy enlarge-
ment. Calyx small, partially closed, in a small, shallow basin.
Surface very uneven. Colour yellowish green, mottled with
thin russet. Flesh somewhat granular and coarse, but sweet and
high flavoured. Ripens middle of October.

Fiorimont Parent. Bivort.

_ One of Van Mons’ seedlings. Tree of moderate vigour and
fertility.

Fruit very large, pyramidal, swelled towards its centre. Skin
green, pointed and striped with brown russet; becomes deep
yellow at maturity. Flesh coarse, melting, juicy, sugary, and
agreeably perfumed. Ripe at the end of September.” (Al. Pom.)

THE PEAR. 501

Futon. Man. Ken.

This American

pear is a native of
Maine, and is a
seedling from the
farm of Mrs. Ful-
ton, of Topsham,
in that state. It
is very hardy, and
bears everyyear ab-
undantly. Young
shoots rather slen-
der, and reddish-
brown.

Fruit below medi-
um size, roundish,
flattened. Skin, at
first, entirely gray-
russet in colour, but
at maturity of a
dark cinnamon rus-
set. Stalk one to
two inches long,
slender, planted in
a narrow cavity.
Calyx with long Fulton.
segments sunk in
an uneven hollow. Flesh half buttery, moderately juicy, with a
sprightly, agreeable flavour. Seeds compressed. October and
November.

FRANKFORD.

Origin on the premises of Eli Merkins, near Frankford, Phila-
delphia. A new fruit, and said to be an acquisition. Size
medium, roundish, sometimes inclining to pyriform, not unfre-
quently obovate. Skin yellow, containing many russet dots,
especially towards the crown, and haying occasionally a faint
blush on the part exposed to the sun, Stalk rather short, thick,
and fleshy at its termination, inserted in a small cavity. Calyx
medium, open, set in a shallow, moderately wide basin. Flesh
fine texture and buttery. Flavour exceedingly rich, with a
delicious aroma. Quality, “best.” November. (Int. Rept.)

FREDERIKA Bremer. Hort.

Introduced by J. C. Hastings of Clinton, Oncida Co., N. Y.
Tree vigorous, young wood green,
Fruit above medium, irregularly obtuse, pyriform, sometimes

502 THE PEAR.

Bergamotte shaped. Skin greenish yellow. Stalk rather long
and stout, inserted in a moderate cavity at an inclination by a
lip or ring. Calyx small and closed, set in an abrupt basin.
Flesh whitish, melting, buttery, sweet and vinous, slightly per-
fumed. October.

GaANSsEL’s SECKEL.

Raised by Mr. Gansel of Pitmaston, England. Growth much
like Seckel; productive.

Fruit medium or small, oblate, much depressed. Skin yellow,
rough, and uneven, mostly covered with thin russet. Stalk
short and stout, inserted in a broad, shallow cavity. Calyx
closed, set in a broad, deep basin. Flesh coarse, buttery, juicy,
melting, with a rich aromatic perfumed flavour. November.

GANSEL’s Late BERGAMOTTE.

Raised by Mr. Gansel, of Pitmaston, England. Of vigorous
growth, and a promising late fruit.

Fruit roundish, oblate. Skin greenish, rough, sprinkled with
russet. Stalk much enlarged at its insertion in a pretty deep
cavity. Calyx large, open, basin broad and shallow. Flesh
juicy, granular, melting, sugary, and rich, highly perfumed with
musk. December, January.

GENERAL BosqvueEt.

Fruit large, pyriform. Skin smooth, green, russet, spotted.
Flesh tender, melting, first rate. Ripening in September,
(Leroy’s Cat.)

GENERAL CANROBERT.

Fruit medium size, resembling St. Germain. Skin yellow,
dotted, and spotted with russet. Flesh delicate, melting, ripen-
ing in January and February. (Leroy’s Cat.)

GENERAL Lamoriciere. Hoy. Mag.

Tree moderately vigorous, very productive.

Fruit medium, oval, inclining to ovate, remotely pyriform,
tapering from centre towards base and crown. Skin russet, on
greenish-yellow ground. Stalk long, curved, fleshy at its inser-
tion in an inclined depression. Calyx open, its segments pro-
jecting, basin very small. Flesh fine, juicy, melting, with a very
rich, brisk, sugary flavour and peculiar perfume. Imperfect speci-
mens, astringent. October.

THE PEAR. 503.

GENERAL TAYLOR.

Fruit below medium, turbinate, obscurely-pyriform, broad at
the crown. Skin cinnamon russet, becoming fawn on the
exposed side. Stalk rather short, cavity very small. Calyx
partially closed, basin furrowed and not very deep. Flesh yel-
lowish-white, granular, becoming buttery and melting. Flavour
as high as the Seckel; aroma delicious. Maturity November.

(Ad. Int. Rep.)

GENERAL DE LouRMEL.
Fruit medium size, resembling Doyenne. Skin greenish,
irregularly spotted and dotted with russet. Flesh delicate, juicy,
melting, sugary. Ripening in November (Leroy’s Cat.)

GERARDIN.

Fruit medium, roundish, somewhat irregular. Skin yellow,
with many spots and patches of rough russet, and a reddish tint
towards the sun. Flesh coarse, buttery, astringent, granular,
tolerably good. September.

Gepron Paripant. Van Mons.

Fruit medium, obtuse, pyriform. Skin greenish-yellow, with
a brownish cheek. Stalk rather long, inserted in a small cavity.
Calyx open, persistent. Flesh white, juicy, melting, sweet,
brisk, and excellent. Ripe last of September.

Giovu-morcEAv. Thomp. Lind.

Gloux Morceaux, Goulu Morceau,

Beurré d’Hardenpont, Rol de Wurtemberg, a
Hardenpont d’Hiver, of the Kronprinz Ferdinand, 8
Colmar d’Hiver, French. - von Oestreich, s
Linden d@’ Automne, Beurre d’Cambron, &
Beurré d’Aremberg (wrongly) Got Lue de Cambron,

The Glou-morceau is universally admitted to be one of the
best of the Flemish winter pears; and as it is perfectly suited
to our climate, bearing excellent crops, it should have a place
in every good garden. It has been confounded with’ the Beurré
d’Aremberg, as has already been explained, but is readily dis-
tinguished from that pear, by its sweeter, more sugary flavour,
more oval figure, and more slender stalk. The growth of the
tree is also distinct, having dark olive shoots, spreading and
declining in habit, with wavy leaves, and makes one of the finest
pyramids, and succeeds well on the quince.

Much confusion has existed in reference to this pear; but
it is now so well known by the above name, that we retain

504 THE PEAR.

it, although Beurré Hardenpont is the true name. It has lo
been and is still known in France as Beurré d’Aremberg, an
in England as Beurré Kent.

Glou-morceau.

Fruit rather large, varying in form, but usually obtuse-oval.
Skin smooth, thin, pale greenish yellow, marked with small
green dots, and sometimes with thin patches of greenish-brown.
Stalk rather slender and straight, an inch or more long, planted
in a small, regular cavity. Calyx usually with open divisions,
set in a moderately deep basin. Flesh white, fine grained, and
smooth in texture, buttery, very melting, with a rich, sugary
flavour, with no admixture of acid. Sometimes astringent in
heavy soils. December.

THE PEAR. 505

Granp Soret. Esperen.

Tree vigorous. Fruit variable in its form, generally turbinate-
pytiform, of moderate size. Skin golden-yellow at maturity, and
covered with russet fawn. Flesh half fine, half melting, juicy,
sugary, vinous, perfectly perfumed. Ripe November, Decem-
ber.

Grasiin. Thomp.

Tree vigorous, young wood greenish olive, very- productive.

Fruit large, oval, obtuse, pyriform, its greatest diameter near
the centre, from which it tapers to calyx and stem. Skin thick,
green, and slightly sprinkled with russet. Stalk long, thick at
its juncture with the fruit, inserted in a slight depression.
Calyx open, segments stiff, basin abrupt and furrowed. Flesh
whitish, coarse, a little granular, buttery, juicy, melting, with a
fine rich vinous flavour. October, November.

Groom’s Princess Royat. Thomp.

A new English fruit, raised by Mr. Groom, the famous tulip
grower.

Fruit of medium size, roundish. Skin greenish-brown, with
a tinge of brownish red, and some russet tracings. Stalk short
and thick, set in a very trifling depression. Calyx small, open,
set in a shallow basin. Flesh buttery, melting, a little gritty
near the core, but sweet and high flavoured. January and
February.

Grosse Marie. Van Mons.

Fruit medium, oblate-pyriform. Skin yellow, covered with
cinnamon russet. Stalk inserted without depression. Calyx
partially closed. Flesh juicy, tender, with a rich, perfumed
flavour resembling Brown Beurré. October.

Gros Rovssetet p’Aour. Van Mons.

Tree vigorous, of pyramidal form, very productive.

Fruit medium, pyriform. Skin green, becoming golden-yel-
low at maturity, shaded with russet and spotted with fawn.
Flesh whitish, fine, melting, very juicy, sugary, vinous, deli-

ciously perfumed. Ripens in August. (AJ. Pom.)

Hacon’s IncomparaBiz. Lind. Thomp.
Downham Seedling.

An English fruit, raised by Mr. Hacon, of Downham Market,
Norfolk. It is a hardy, productive tree, with rather depending
22

506 THE PEAR.

branches. Young shoots rather slender, diverging, olive-
coloured.

Fruit rather large, roundish, inclining to turbinate. Skin
slightly rough, pale, and dull yellowish-green, mixed with pale
brown, sprinkled with numerous greenish-russet dots, and russet
streaks. Flesh white, buttery, melting, with a rich vinous
flavour. October and November.

HappINGTON.

Raised by J. B. Smith, Philadelphia.

Fruit above medium, obovate, or pyriform. Colour greenish-
yellow, with a brownish cheek. Stalk slender, inserted in a
small cavity. Calyx small, in a round, shallow basin. Flesh
yellow, crisp, juicy, with an aromatic flavour. January till
April. (Brinckle in Hort.)

HEGGEerMAN.

Originated at North Hempstead, Long Island. Tree of
vigorous growth, an early bearer. Fruit of medium size, or
below ; much resembles in form and colour the Buffum. Flavour
intermediate between the Seckel and white Doyenne, melting
and delicious; must be eaten at precise periods of maturity.
Ripens about the middle of September. (Wm. R. Prince.)

HANOVER.

From Hanover Furnace, New Jersey.

Fruit below medium, roundish-obovate. Skin green, with
dull green russet markings, and a brown cheek. Stalk medium,
cavity shallow and angular. Calyx open, in an irregular basin.
Flesh greenish-yellow, exceedingly melting and juicy. Flavour
pleasant. Quality “good.” Ripe October. (Ad. Int. Rep.)

Harvarp. Man. Ken.
Boston Eparne. Cambridge Sugar Pear.

The Harvard produces enormous crops, which is of fair qua-
lity. The tree is remarkably hardy and vigorous, with upright
shoots forming a fine head. It originated at Cambridge, Mass.

Fruit rather large, oblong-pyriform. Skin russety olive-yel-
low, with a brownish-red cheek. Stalk rather stout, inserted
rather obliquely on the narrow summit or on a small cavity.
Calyx set in a narrow basin. Flesh white, tender, juicy, and
melting, of excellent flavour, but liable, if not picked early, to
rot at the core. Beginning of September.

Hawe’s Winter.

¥
Origin, King and Queen Counties, Va. on the farm of the

THE PEAR. 507

Hawe’s family. Tree vigorous and productive. Fruit large,
roundish, slightly flattened. Colour at maturity dull yellow,
with russet spots. Flesh a little coarse, very juicy, rich, sweet,
vinous. November to January. (H.R. Roby, Ms.)

Heatucot. Man.
Gore’s Heatheot. Ken.

The Heathcot originated on the farm of Governor Gore, in
Waltham, Mass., by Mr. Heathcot, then a tenant; the original
tree came into bearing in 1824, Young shoots upright, reddish-
brown.

Fruit of medium size, regularly obovate. Skin pale greenish-
yellow, with a very few dots, and a few russet streaks. Stalk
an inch long, planted in a very small cavity. Calyx closed, and
set in a rather narrow and shallow basin. Flesh white, buttery,
and melting, moderately juicy, with an agreeable, vinous flavour.
Middle and last of September.

HENKEL.

One of Van Mons’ seedlings, growth vigorous, upright, young.
Wood, dull brown.

Fruit medium, obovate, uneven. Skin lemon-yellow, some-
what patched with cinnamon russet, specked with dull green.
Stalk long, inserted in a small cavity, Calyx open, in a shallow
uneven basin. Flesh yellowish, rather coarse, melting, and
juicy. Flavour sprightly vinous, perfumed, and excellent. Octo-
ber. (Hov. Mag.)

Henry tHe Fourrns. Lind.

Henri Quatre. Thomp. Jaquin,
Favori Musque du Conseiller. Van Mons. Beurré Ananas.
Poire Ananas.

This little pear, perhaps not very attractive in appearance,
being small, and of a dull colour, is one of our greatest favour-
ites as a desert fruit. It always bears well—often too abun-
dantly. Young shoots diverging, yellowish-brown.

Fruit below medium size, roundish-pyriform. Skin pale
greenish-yellow, dotted with small grey specks. Stalk rather
more than an inch long, slender, bent, and obliquely planted on
a slightly flattened prominence, or under a swollen lip. Calyx
small, placed in a shallow abrupt basin. Flesh whitish, not very
fine grained, but unusually juicy and melting, with a rich, deli-
cately perfumed flavour. It should always be ripened in the
house. Early in September.

508 THE PEAR.

Henry the Fourth.

Hewrietra. Bouvier.

A beautiful tree of Belgian origin. Fruit small or medium,
turbinate. Skin rough, almost entirely covered with russet
Flesh white, half fine, melting, abounding in juice, sugary,
agreeably perfumed. A very good fruit, ripening in Novem-
ber. (Al. Pom.)

Henri Brvorr. Bivort.

Tree pyramidal, Fruit large, form of Doyenné. Skin smooth,
green, strongly shaded with brown, becomes somewhat yellow
at maturity. Flesh whitish yellow, very melting, half buttery,
juicy, sweet, and deliciously perfumed. Ripe middle of Sep-
tember. Very good in Belgium, not proved here. (Al. Pom.)

HosENSHENCK.
Shenk’s. Smokehouse.
Watermelon. Butter Pear.

Origin, farm of John Shenck, Weaver Township, Pa. Tree
vigorous and productive. Fruit variable, subject to be knotty,
and imperfect unless well grown.

Fruit of medium size, roundish-oblate. Skin light yellowish-

THE PEAR. 509

green, rarely with a blush. Stalk about an inch long, rather
stout, inserted without much depression, sometimes by a lip.
Calyx large, basin deep. Flesh rather coarse, tender, juicy,
melting, with a pleasant flavour. Ripens the last of August.

H&nrietra.

Raised by Gov. Edward, of New Haven, Conn. ‘Tree a free
grower, of upright form, a good bearer, young wood reddish-
brown.

Fruit medium, obovate, inclining to pyriform. Skin yellow,
with a dull crimson cheek covered with minute grey dots.
Stalk rather long, curved, cavity small and abrupt. Calyx
closed, segments long, basin shallow and corrugated. Flesh
whitish, juicy, melting, sugary, vinous, and rich; slightly aro-
matic. Ripe middle of September; does not keep long after it
is ripe.

Hericart. Van Mons.

A second-rate Belgian pear, with a pleasant, perfumed juice,
ripening early in Autumn.

Fruit of medium size, obovate, often rather oblong and irregu-
lar. Skin yellow and russety. Stalk an inch or more long,
rather slender, sct in a small cavity. Calyx set in a shallow
basin. Flesh white, fine grained, buttery, not rich, but with a
delicate, peculiar aroma, gritty and slightly astringent. The
fruit ripens the last of September.

Hericart pE Tuury. Van Mons.

Raised by Van Mons. A good grower, of peculiar habits
and appearance, rather pyramidal, but with diverging crooked
limbs of a deep brown or purple hue. Not an early nor a very
profuse bearer.

Fruit pyramidal, turbimate. Skin rather rough, with a
decided cinnamon color. Stalk long, and curved, inserted in a
small abrupt cavity. Calyx closed, deeply sunk, basin uneven.
Flesh yellowish, compact, buttery, sufficiently juicy, with a pecu-
me flavour. January.and February. (L. E. Berckman’s
Ms.

Hovey.

Raised by André Leroy, and dedicated to C. M. Hovey.
Fruit medium size, pyriform, regular; resembles the Beurré
eapiamont. Skin fair, smooth, yellow, speckled and dotted
around the eye, the calyx at outside. Stem about an inch long,
obliquely inserted. Flesh yellow, melting, juicy, sugary, per-
fumed, and vinous. (Leroy’s Cat.)

510 THE PEAR.

Howell Pear.

Howe.

Raised by Thomas Howell, of New Haven, Conn., and gives
promise of being a valuable variety.

Tree an upright and free grower, young shoots dark maroon,
an early and profuse bearer. Fruit rather large, oval, or obtuse-
pytiform. Skin light waxen-yellow, often with a finely shaded
cheek, thickly sprinkled with minute russet dots, and some rus-
set patches. Stem long and stout, fleshy at its insertion in a
moderate uneven cavity. Calyx open, basin shallow. Flesh
white, rather coarse and granular, with a rich, perfumed, aro-
matic flavour. When in perfection, best, but variable. Ripe
from middle of September to middle of October.

Hout.
Origin Somerset, Mass. Tree vigorous, upright. Fruit me-

THE PEAR. oll

dium, obtuse-pyriform. Skin pale-yellow, thickly sprinkled
with russet specks, having a warm cheek. Flesh juicy, fine,
sweet, and pleasant. October.

Huntington Pear.

Huntineton.

Origin New Rochelle, and brought to our notice by T. R.
Carpenter. It was found in the woods a few years since by Mr.
Huntington, and now stands in his grounds. Tree vigorous,
forming a pyramid, an early and profuse bearer.

Fruit nearly medium in size, roundish, obconic, truncate, some-
times oblate. Skin rough-yellow, often shaded with crimson,
thickly covered with grey and crimson dots, and russet patches.
Stalk medium or long, nearly straight, cavity broad and uneven.
Calyx open, segments stiff, basin broad and open. Flesh white,
very juicy, melting, buttery, with a very sweet, vinous flavour,
delicately perfumed. A very delightful pear, of the highest

promise. Ripe middle of September, and continues in use three
or four weeks.

Ixconnuzr Van Mons. Thomp.

Tree vigorous, upright, very productive. Fruit medium,
conic, obscurely-pyriform. Skin rough, green, becoming yel-

512 THE PEAR.

lowish, sprinkled with russet. Stalk rather long, curved, insert-
ed in a slight cavity, at an inclination. Calyx open, basin small,
uneven. Flesh coarse, juicy, melting, sweet, and rich. Decem-
ber to February.

Ives’ SEEDLING.

Raised by Dr. Eli Ives) New Haven, Conn. Fruit nearly
medium, somewhat globular. Skin greenish-yellow, shaded
with crimson, Stalk short and thick. Calyx small, nearly
closed, basin shallow, and irregular.

Flesh whitish, coarse and granular, juicy, melting, with a
refreshing sugary flavour well perfumed. Ripe about the first
of September.

Ives’ PrEar.

Raised by Dr. Eli Ives, New Haven, Conn. Tree vigorous
and very productive. Fruit small, irregularly turbinate, inclin-
ed. Skin greenish, with a brownish-red cheek. Stalk long, in-
serted by a fleshy ring or lip. Calyx open, basin very small.

Flesh juicy, melting, sugary, and good. Ripens first of Sep-
tember.

Ives’ Bercamor.

Raised by Dr. Eli Ives, New Haven, Conn. Tree closely re-
sembles the Seckel, and is very productive. Fruit medium or
small, Bergamot-shape, protuberant at calyx. Skin greenish-
yellow, with slight traces of russet. Stalk short and thick, in-
serted by a ring or lip. Flesh rather coarse, buttery, melting,
juicy, with a Gemsel’s Bergamot flavour. Ripens first of Sep-
tember.

Ives’ VERGELIEU.

Raised by Dr. Eli Ives, of New Haven. Fruit below me-
dium, pyriform, broad at calyx. Skin greenish, shaded with
dull crimson. Stalk inserted by a lip. Calyx open, basin shal-
low and irregular. Flesh whitish, rather coarse and granular,
buttery, juicy, and melting, with a sweet, rich, refreshing vinous
flavour. October.

Jackson.

Origin New Hampshire. Tree vigorous and productive.
Fruit medium, oblate, short pyriform or turbinate. Skin green-
ish-yellow, somewhat russeted. Stalk long and curved, fleshy
at its junction, inserted in a slight cavity. Calyx small and
open, set in a rather deep abrupt basin. Flesh white and juicy,
flavour brisk and vinous. Ripens the last of September.

JALOUSIE DE FonrENAY Venp&éE. Man in H. M.

This excellent French pear, was imported from Vilmorin, of

THE PEAR. Fi)

Paris. It is greatly superior in flavour to the old Jalousie.
Young shoots upright, long, brownish-yellow.

Fruit of medium size, turbinate, or obtuse-pyriform. Skin
dull-yellow and green, considerably marked with russet patches
and dots, and tinged with ared cheek. Stalk about an inch
long, set obliquely, without depression on an obtuse point. Ca-
lyx with closed and stiff segments, set in a shallow, round basin.
Flesh white, buttery, melting, with a rich flavoured juice.* First
of October.

Jaminette.

Jaminetre. Thomp.

Sabine. Nois. and Josephine.

D’ Austrasie. the Frech Colmar Jaminette.
Beurre d’Austrasie. { gardens.

Wilhelmine.

Raised by M. Jaminette of Metz, very productive, and in fa-
yourable seasons an excellent winter fruit.
22*

514 THE PEAR.

Fruit of medium or large size, varying in form, but mostly
obovate, a good deal narrowed at the stalk. Skin clear green,
paler at maturity, considerably marked with russety brown,
especially near the stalk, and sprinkled with numerous brown
dots. Stalk scarcely an inch long, rather thick, and obliquely
planted, without any depression. Calyx open and firm, set in a
basin of moderate depth. Flesh white, a little gritty near the
core, but very juicy and buttery, with a sugary, aromatic-almond
flavour. November to January,

JARGONELLE, (of the English), Thomp. Lind. P. Mag.

Epargne. 0. Duh. Poit. Pom. Man.
Grosse Cuisse Madame.

Beau Présent. ; Frauenschenkel.
Poire de tables des princes. coe Real Jargonelle.
Saint Sampson. gardens Sweet Summer.

Saint Lambert.
Belle Verge.

This fruit, the true Jargonelle pear, was for a long time con-
sidered the finest of Summer pears, and Thompson yet says,
“ the best of its season.” We think, that no man will hesitate,
however, to give the most decided preference to our native sorts,
the Bloodgood, and Dearborn’s Seedling. It is still, however,
one of the most common fruits in the New York market, partly,
because it bears abundant crops, and partly, because these supe-
rior new sorts, have scarcely yet had time to displace it. We
consider it only a second-rate fruit, and one that quickly decays
at the core.

Fruit pretty large, long pyriform, tapering into the stalk.
Skin greenish-yellow, smooth, with a little brownish colour on
the sunny side. Stalk nearly two inches long, rather slender,
curved, obliquely set. Calyx open, with quite long projecting
segments, and sunk in a small and furrowed basin. The flesh is
yellowish-white, rather coarse-grained, juicy, with a sprightly
refreshing flavour. The tree is a strong grower, with a rather
straggling, pendant habit. Ripens the last of July and first of
August.

The common Curss— Mapame of the French authors and
gardens, is an inferior and smaller variety of Jargonelle, not worth
cultivating.

JARGONELLE, (of the French.) Thomp.
Bellissime @Eté. 0. Duh. Nois. Red Museadel. Lind. Mill.

Supréme. Sabine d’Eté.

Bellissime Supréme. | of French Summer Beauty. Pom. Man.
Bellissime Jargonelle. { gardens. English Red Cheek. ) ef many Ame-
Vermillion d’Hté. Red Cheek. etre gardens.
Chaumontelle d’été. Udal.

This, which Mr. Thompson calls, by way of distinction, the

|
THE PEAR. 515

French Jargonelle, because it is most commonly received under
that name from France, is a higher coloured and handsomer
fruit than the English Jargonelle, though much inferior in qua-
lity, and, in fact, lasts only a day or two in perfection, and is
often mealy and over-ripe, while the exterior is fair and tempting.

The tree is of very strong, upright growth. Fruit of medium
size, obovate in form. Skin shining, light green, becoming
lemon colour, with a very rich, deep red cheek. Flesh white,
coarse, breaking, sweet, and soon rots at the core. . Ripens the
last of July and first of August.

JEAN DE Witte. Van Mons.

Fruit of medium size, flattened, obovate. Stalk short, rather
on one side, inserted in a slight depression. Calyx closed, set
in a very shallow cavity. Skin yellowish-green, speckled,
striped, and blotched with russet. Flesh white, juicy, melting,
sweet, and rich. Ripe December. (Hov. Mag.)

JERSEY GRACIOLI.
Gracioli of Jersey.

Tree moderately vigorous and productive.

Fruit medium, oblate, obconic. Skin rough, greenish, covered
with russet patches and dots. Stalk large, of medium length,
inserted at an inclination in a very slight cavity. Calyx set in
a moderately open, uneven basin. Flesh juicy, nearly melting,
with a brisk, rich, vinous flavour; very little gritty at the core.
Strongly resembles Gansel’s Bergamot in appearance and flavour,
but more delicate. September, October.

JoHonnot. Man.

Originated in the garden of George S. Johonnot, Esq., of
Salem, Mass.

The fruit is of medium size, of a roundish and peculiar
irregular form. Skin very thin, dull yellowish. Stalk short
and thick, planted by the side of a swollen protuberance. The
flesh is melting, buttery, and very good. The tree is not very
vigorous, but it bears good crops, and is in perfection from the
middle of September to the middle of October.

JonEs’ SEEDLING.

Origin Kingsessing, near Philadelphia.

Fruit medium or below, pyriform, broad at calyx, tapering to
the stem, which meets it by a fleshy junction. Skin yellow,
shaded with russet; bright cinnamon on the sunny side. Calyx
open, in a broad, shallow, uneven basin. Flesh coarse, granular,
buttery, sugary, brisk, and vinous. October.

:
516 THE PEAR,

JOSEPHINE DE Mauines. Esperen. Al, Pom.

Tree vigorous and productive, forming a beautiful, pyramid.

Fruit medium, somewhat turbinate, very much flattened.
Skin yellowish, slightly sprinkled with russet, and thickly
covered with russet dots. Stalk long and fleshy, inserted in a
moderate cavity, always surrounded by russet. Calyx open, set
in a broad, shallow basin. Flesh greenish, buttery, juicy
sugary, and perfumed. November to February.

JULIENNE. Coxe. Man.

A handsome sum-
mer pear, which so
much resembles the
Doyenné or St. Mi-
chael, as to be called,
by some, the Summer
St. Michael. It is a
beautiful and most
productive fruit, and
comes into bearing
very early. Itis often
of excellent flavour,
and of the first quali-
ty ; but, unfortunate-
ly, it is variable in
these respects, and
some seasons it is
comparatively taste-
less and insipid. In
rich, warm, and dry
soils it is almost al-
ways fine. Itis a pro-
fitable market fruit,
and will always com-
mand a prominent
place in the orchard. 2
The tree is of thrifty upright growth, with light yellowish-
brown shoots.

Fruit of small size, but varying in different soils; obovate,
regularly formed. Skin very smooth and fair, clear bright
yellow, on all sides. Stalk light brown, speckled with yellow,
a little more thon an inch long, pretty stout, inserted in a very
shallow depression, Calyx open, set in a basin slightly sunk,
but often a little plaited. Flesh white, rather firm at first, half
buttery, sweet, and moderately juicy. Ripens all the month of
August. Succeeds well at the South.

Julienne.

THE PEAR. 517

Jutes Bivorr. Al. Pom.

Raised by Alexander Bivort. Tree moderately vigorous,
very productive. ‘

Fruit large, oval, truncate, conic. Skin cinnamon russet on
yellow ground, thickly sprinkled with minute grey dots. Stalk
long, inserted at an inclination in a broad depression. Calyx
open, set in a small, shallow basin. Flesh firm, juicy, melting,
with a sugary vinous flavour; finely perfumed. Oct. Nov.

Kingsessing.

Kinesessine. Brinckled in Hort.
Leech’s Kingsessing.

Originating in the family burying-ground of Isaac Leech,
near Philadelphia. Tree upright and of vigorous growth, with
light yellowish-green shoots.

Fruit large, obtuse-pyriform, or truncate-conic. Skin green-
ish-yellow, thickly sprinkled with minute green or grey dots.
Stalk medium or long, curved, and fleshy at its insertion in a
broad, uneven cavity. Calyx closed, set in a shallow, irregular

518 THE PEAR.

basin. Flesh whitish, somewhat coarse and granular, juicy,
buttery and melting, with a sweet, rich, perfumed flavour.
September.

La Hérarp. Van Mons, 1825.

Fruit above medium, obovate, obtuse-pyriform. Calyx closed,
deeply sunk, Stalk rather stout and long, in a depression.
Colour pale lemon-yellow, with a brownish-red cheek next the
sun. Flesh white, melting, juicy; flavour rich, pleasant sub-
acid; excellent. Ripens first to middle of October. (Wilder
in Hort.)

Las Canas.
Bon Parent. Bouvier.

Fruit medium, elongated turbinate, or acute-pyriform, insen-
sibly joining the fleshy insertion of the stem which is nearly an
inch long. Skin greenish-yellow, with numerous brown dots
and a few russet patches. Calyx small, open, set in an even,
russet basin. Flesh white, buttery, juicy, sweet, aromatic, some-
what astringent. October.

La Jurve. (Esperen.)

A vigorous pyramidal tree, branches long and bright.

Fruit medium, turbinate. Skin marbled with brown and
green, brightly shaded on the sunny side. Stalk long, inserted
ina small cavity. Calyx irregular, set in a slight basin. Flesh
half fine, melting, juicy, sugary ; pleasantly perfumed; first qua-
lity. November. (Al. Pom.)

Laure pE Guymzs. Bivort.

A tree of moderate growth, but productive. Fruit medium,
or large, turbinate, oval, pointed towards the stem. Skin very
rough, light green, but becomes almost entirely covered with
russet and light orange in the sun. Flesh white, half buttery,
melting, juicy, sugary, and highly perfumed. Ripe middle of
September to middle of October. (Al. Pom.)

Lroprotp J. Bivort.

Tree of moderate vigour. Fruit large, turbinate, pyriform.
Skin smooth, green, spotted with brown russet. Flesh whitish-
yellow, melting, buttery, juicy, sweet, and strongly perfumed.
Pom) the middle of December, and keeps till January. (Al.
Pom.

Lzon te Crerc. Louvain.
Tree of moderate growth, very productive.

* Fruit large, pyriform. Skin russet, on greenish-yellow
ground. Stalk long and curved, inserted in a shght cavity by.

THE PEAR, 519

a lip. Calyx open, basin shallow. Flesh white, juicy, buttery,
melting, rich, and exceedingly sugary. October, November.

LENAWEE.

Origin uncertain, grown at Adrian, Michigan, and introduced
by Dr. D. K. Underwood of that place, and description made by
T. M. Cooley.

Fruit medium to large, ovate-pyriform, generally more or less
one-sided, surface frequently irregular. Skin lemon yellow,
with small russet specks, and a lively vermilion cheek in the
sun. Stalk an inch long, curved, inserted without depression,
sometimes below a fleshy protuberance. Calyx small, set ina
shallow basin. Flesh yellowish white, tender, buttery, with a-
high and quite peculiar aromatic flavour. Ripens first to middle
of August.

Lewis. Man. Ken. Thomp.

This is an excellent winter pear, originated on the farm of
Mr. John Lewis, of Roxbury, and was first discribed and brought
into notice by that veteran and zealous amateur of fruits, Samuel
Downer, Esq., of Dorchester, near Boston. It bears enormous
crops; indeed, this is the chief fault of the tree, and the soil
should therefore be kept rich, or the pears will necessarily be
small. The fruit has the good quality of adhering closely to
the tree, is not lable to be blown off or injured by early frosts,
and should be allowed to remain on till late in the season. The
tree grows vigorously, and has long, drooping branches, of dark
olive colour.

Fruit scarcely of medium size, obovate. Skin thick, dark
green in autumn, pale green at maturity, with numerous russety
specks. Stalk long and slender, inserted nearly even with the
surface. Calyx large, with white spread divisions, basin almost
level. Flesh yellowish-white, rather coarse grained, melting,
juicy and rich in flavour, with a shght spicy perfume. November
to February.

Lisrrate. Hoy. Mag.

Fruiterather large, elongated, truncate-pyriform. Skin green-
ish-yellow, sprinkled with brown or russet, and having patches
of russet. Stem long, curved, inserted in a cavity at an inclina-
tion. Calyx large and open, basin broad and shallow. Flesh
juicy, melting, sweet, rich, and peculiarly aromatic. October.

Lizvurenant Porrevin.

Fruit of large size, resembling in colour Glout Morceau,
Skin yellow, netted and spotted with russet. Flesh white, juicy,
half melting. Ripe from February to April. (Leroy’s Cat.)

520 THE PEAR.

Limon. Van Mons. Man. in H. M.

No. 10. Van Mons. Beurre Hagerston.
Bergamotte Louise.

A fine, sprightly, Belgian pear, originated by Van Mons.
The young shoots are long, slender, reddish brown. .
_ Fruit rather small, obovate. Skin smooth, yellow, with a

faint red cheek. Stalk an inch and a half long, rather stout,
set in a moderately depressed, round cavity. Calyx set in a
rather shallow, round basin. Flesh white, buttery, melting and
juicy, with a sprightly, high flavour. Middle of August.

Lover. Ken.
Smith’s Bordenave.

The Lodge Pear is a native of Pennsylvania, and is under-
stood to have originated near Philadelphia. It is a very agree-
able subacid pear, and has so much of the Brown Beurre cha-
racter, that we suspect it is a seedling of that fine old variety.

Fruit of medium size, pyriform, tapering to the stem, and
one-sided. Skin greenish-brown, the green becoming a little
paler at maturity, and much covered with patches of dull russet.
Stalk an inch and a fourth long, obliquely planted at the point
of the fruit, which is a little swollen there. Flesh whitish, a
little gritty at the core, which is large, juicy, and melting, with
a rather rich flavour, relieved by pleasant acid. September and
October.

Lovis Dupont. Durieux.

Tree vigorous and beautiful, promises to be fertile.

Fruit sufficiently large, sometimes in the form of Doyenne,
but ordinarily longer and more turbinate. Skin smooth, dull
green, passing to yellow at maturity, strongly shaded with fawn
russet, sometimes striped and marbled. Flesh white, half fine,
melting, juicy, sweet, and perfumed; a fruit of first quality,
ripening towards the end of October. (An. Pom.)

Lovisz Bonne or Jersey. Thomp.

Bonne de Longueyval. Louise Bonne de Jersey.
Louise Bonne d’Avranches. Beurré or Bonne Louise d’ Araudoré,
William the Fourth.

Originated in France, near Avranches, succeeds admirably on
the quince, forming or fine pyramid—not of the first quality, but
profitable. Tree vigorous, upright, very productive; fruit of
better quality on the quince than on the pear.

Fruit large, pyriform, a little one-sided. Skin smooth and
glossy, pale green in the shade, but overspread with brownish

THE PEAR. 521

red in the sun, and dotted with numerous gray dots. Stalk
about an inch long, curved, rather obliquely inserted, without

Louise Bonne of Jersey.

depression, or with a fleshy, enlarged base. Calyx open, in a
shallow, uneven basin. Flesh greenish white, very juicy and
melting, with a rich and excellent flavour. September and
October. [This is very distinct from the old Louise Bonne, a
green winter fruit, of third quality.

Mapame Miter.

Fruit very much resembling grey Beurre as to form and colour,
and the Urbaniste as to qualities. Flesh white, delicate, fine,
half melting, sugary and agreeably perfumed, ripening in March
and April. (Leroy’s Cat.)

522 THE PEAR.

Mapame Dvucar. Esperen.

Tree pyramidal, very vigorous, very productive.

Fruit medium, oval, lightly depressed at base and crown.
Skin smooth, bright green, becoming yellow at maturity. Flesh
white, half fine, very juicy, sugary, and slightly perfumed.
Ripens the middle of August. (Al. Pom.) Very good in
Belgium.

Mapame Enza. Bivort.

Tree vigorous, wood stout.

Fruit large, pyriform. Skin smooth, bright green, and be-
comes almost yellow at maturity. Flesh rosy, fine, buttery,
melting, abounding with sweet juice, very agreeably perfumed.
November. (Al. Pom.) Excellent in Belgium, promising well
here. The tree is hardy, but has an awkward, rather crooked,
and declining habit, and very narrow leaves. The young shoots
are olive gray.

Matconaltre p’Haspin. ~*

Fruit large, form roundish, obovate. Stalk one inch long,
inserted in a slight depression. Calyx closed, set in a rather
deep, irregular basin. Skin dull yellow, with a brownish red
cheek, stippled with coarse dots, and russeted at the calyx.
Flesh juicy, tender, and melting. Flavour rich subacid, per-
fumed. Tree vigorous, hardy, and productive. October, No-
vember. (Wilder’s Rep.)

Marta Ann.
Dana’s No. 1.

Raised by Francis Dana of Roxbury, Mass.

Fruit medium size, elongated, obovate. Skin smooth, yellow,
with yellow specks. Calyx closed. Flesh white, juicy, tender,
very pleasantly subacid. November. (Hov. in Mag.)

Mariz Parent. An. Pom.

Raised by Bivort. ‘Tree moderately vigorous.

Fruit large, pyriform; surface uneven. Stalk short, inclined.
Calyx in a large furrowed cavity. Skin golden yellow at matu-
rity. Flesh white, very fine, melting, somewhat buttery, very
juicy, sugary, and deliciously perfumed. October. (An. Pom.)

Marie Loutsz. P. Mag. Lind. Thomp.

Forme de Marie Louise. Princesse de Parme.
Marie Chrétienne. Braddick’s Field Standard.

A Belgian variety of first quality in its native country, but has

THE PEAR.

not proved so good here. It is variable, some-
times very good ; may improve with age.
Fruit pretty large, oblong-pyriform, rather
irregular or one-sided in figure. Skin at first
pale green, but at maturity rich yellow, a good
deal sprinkled and mottled with light russet
on the exposed side. Stalk an inch and a
half long, obliquely planted, sometimes under
a slightly raised lip, sometimes in a very

Marie Louise.

small, one-sided cavity. Calyx small, set in a narrow, some-
what plaited basin. Flesh white, exceedingly buttery and melt-
ing, with a rich, saccharine, and vinous flavour. Last of Sep-

tember and middle of October.

Marécuat PEtisster.

Fruit of medium size, ovoid. Skin yellow, and reddish in the

‘

524 THE PEAR.

sun. Flesh tender, juicy. Ripening in September and October.
Tree very productive. (Leroy’s Cat.)

Marianne DE Nancy. Al. Pom.

Fruit large, pyramidal, inclining to pyriform. Skin yellowish-
green, thickly covered with brown and green dots. Stem
medium ; calyx large and open; basin shallow. Flesh coarse,
granular, juicy, and from young trees poor. November.

Marécuat Ditten. Van Mons.

Tree vigorous and very fertile.

Fruit very large, very inconstant in form, varying from turbi-
nate to ovoid and almost cylindric. Skin pale green, mottled
with fawn and yellow slightly at maturity. Flesh white, fine,
melting, and buttery, and abounds in very sugary juice. Ripe
last of October and November. (An, Pom.)

MATHER.

P Originated with John Mather, near Jenkinstown, Montgomery
Oy Fa

Fruit below medium size, obovate. Skin red, with occasion-
ally a mottled cheek, and russeted around the stem, which is
obliquely inserted by fleshy rings without depression. Calyx
medium, basin very small. Flesh a little coarse, but buttery.
Flavour delicate and pleasant. August. (Ad. Int. Rep.)

Maynarp.

Origin unknown ; grown in Lancaster Co., Pa.

Fruit medium, obovate-pyriform. Skin yellow, with russet
dots and a crimson cheek. Stalk obliquely inserted, fleshy at
its junction. Calyx open, in a slight depression. Flesh white,
juicy, and sugary. Ripe last of July. (Dr. Eshleman.)

McLavueutin.

A native of Maine, introduced by 8. L. Goodale of Saco
Tree hardy and vigorous. °

Fruit large, elongated, obtuse-pyriform. Skin rough, greenish,
mostly covered with russet, which becomes yellowish at maturity,
with a warm sunny cheek. Stalk short, inserted at an incli-
nation, with some appearance of a lip. Calyx open, set in a
shallow, corrugated basin. Flesh whitish, not very fine, juicy
and melting. Flavour sweet, rich, and perfumed. November
to January.

MeERrIAM.

Origin, Roxbury, Mass. Tree vigorous and very productive.

THE PEAR. 525

_ Fruit large, roundish, somewhat flattened at base and crown.
Skin smooth, dull yellow, covered with pale russet around the
stem and calyx, and entire surface somewhat netted with russet.
Stem short, moderately stout, in a small cavity with one pro-
tuberant side. Calyx closed, basin shallow and furrowed. Flesh
yellowish, coarse, melting, andjuicy. Flavour sugary, sprightly
perfumed, excellent. September, October. (Hov. Mag.)

MienonneE v’Hiver. Bivort.

Fruit medium, obovate, inclining to pyriform. Skin very
rough, russet. Stalk stout, inserted by a lip, often at a great
inclination. Calyx partially closed, set in a small basin. Flesh
yellowish, juicy, granular, nearly melting, brisk sweet, and rich,
slightly astringent. November.

Mititot pr Nancy. Van Mons.

A pyramidal tree, very fertile, producing at the same time at
the extremity of its branches and its long sprus.

Fruit small or medium, regularly pyriform. Skin smooth,
light green, becoming yellow a long time before its maturity.
Flesh whitish yellow, buttery, melting, not deficient in juice,
Pony” and very agreeably perfumed. October, November. (A.
Pom.

Mrrcuetu’s Russet.

Origin Belleville, Illimois. Fruit medium or small, obovate,
inclining to conic. Skin rough, dark russet, thickly covered
with grey dots. Stalk long, inserted in a small cavity by a ring
or lip. Calyx open, basin uneven. Flesh juicy, melting, rich,
highly perfumed. November.

Monseieneur Arrre. Bivort.

Fruit medium, roundish, somewhat angular. Skin rough,
greenish, considerably covered with thick russet, and thickly
sprinkled with russet dots. Stalk long, curved, inserted in a
moderate cavity. Calyx small, open, persistent, basin broad.
Flesh white, rather coarse, granular, rich and perfumed. No-
vember.

MoyameEnsina.

Origin in the garden of P. B. Smith, Philadelphia, Moya-
mensing District. Tree vigorous and productive. Fruit me-
dium, irregular, obovate, knobbed and rough. Colour light yel-
low, covered with minute grey dots. Stalk fleshy, of medium
length, and inserted by rings in a small cavity. Calyx closed,

526 THE PEAR.

set in a rather deep corrugated basin. Flesh white, sweet,
slightly breaking, moderately juicy. Ripe August, September.
(Brinckle in Hort.)

Muscap1neE.

The Muscadine is remarkable for its high musky aroma. Its
history is uncertain, and it is believed to be a native. It bears
very heavy crops, and if the fruit is picked, and ripened in the
house, it is a good pear of its season,

Fruit of medium size, roundish obovate, regularly formed.
Skin pale yellowish-green, a little rough, thickly sprinkled with
brown dots. Stalk about an inch long, set in a well formed,
small cavity. Calyx with reflexed segments, set in a shallow
basin. Flesh white, buttery and melting, with an agreeable,
rich musky flavour. Last of August and first of September.
Shoots stout, dark grey-brown.

Mousxkineum.

Origin doubtful. Tree very vigorous, upright.

Fruit medium, roundish. Skin greenish-yellow, much dotted
with russet and green. Stalk long, cavity small. Calyx open,
basin very shallow. Flesh melting, with a pleasant, brisk fla-
vour, perfumed. Ripe middle and last of August.

Napoteon. Liard.

Medaille. Charles d’Autriche, ) incorrectly
Sucrée Dorée, (of some.) Wurtemberg, of some.
Roi de Rome. Poire Liard.

The Napoleon is hardy, thrifty, and bears abundant crops,
even while very young. In poor soils, or in unfavourable ex-
posures only, it is astringent. The leaves are broad and the
shoots are upright, and olive-coloured.

It was raised from seed in 1808, by M. Liard, gardener at
Mons.

Fruit pretty large, obtuse-pyriform. Skin smooth, clear green
at first, but becoming pale yellowish-green at maturity. Stalk
varying from half an inch to an inch long, pretty stout, set in a
slight depression or under a swollen lip. Calyx set in a basin
of moderate depth. Flesh white, melting, remarkably full of
juice, which is sweet, sprightly and excellent. Should be ri-
pened in the house, when it will be fit for use in September,
and may be kept for weeks.

Niett. Thomp. Van Mons.

Beurre Niell. Man in H. M. Colmar Bose.
Poire Niell. Lind. Fondante du Bois, incorrectly of some.

A large and handsome Be'lgian variety, raised by Van Mons,

THE PEAR. j Qe

from seeds sown in 1815, and named in honour of Dr. Niell, of
Edinburgh, a distinguished horticulturist and man of science.
The tree bears plentifully. Its quality is not yet fully ascer-
tained, but specimens obtained here promise well. Young wood
stout, diverging, grey.

Fruit large, obovate, inclining to pyriform, rather shortened
in figure on one side, and enlarged on the other—tapering to
the stalk, which is about an inch long, obliquely planted, with
little or no cavity. Skin pale yellow, delicately marked with
thin russet, finely dotted, and sometimes marked with faint red.
Flesh white, buttery, sweet, with a plentiful and agreeable juice.
Last of September.

Ne Prvs Mevris. Thomp.

This is a Belgian pear, one of Dr. Van Mons’ seedlings, named
in allusion to Pierre Meuris, his gardener at Brussels.. The tree
grows upright, has short-jointed, olive-coloured shoots.

Fruit medium or rather small, roundish, usually very irregular,
with swollen parts on the surface. Skin rough, dull yellowish-
brown, partially covered with iron-coloured russet. Stalk quite
short, set without depression, in a small cavity. Flesh yellowish-
white, buttery, melting, with a sugary and agreeable flavour.
January to March.

Nizes?

A foreign variety imported by John M. Niles, Hartford, Conn.
The original name having been lost, it has not yet been iden-
tified.

Fruit large, obtuse, pyriform. Colour yellow at maturity,
thickly covered with russet dots. Stalk long, inserted in a deep,
abrupt, uneven cavity. Calyx closed, set in a deep round basin.
Flesh juicy, buttery, sweet and pleasant. December. (Ad.
Int. Rep.)

Nouveau Porreav. Bivort.

A seedling of Van Mons, a very vigorous grower, forming a
beautiful pyramid, very productive, young wood brownish-red.
Fruit large, obovate, inclining to pyriform. Skin green, with
numerous russet dots and sometimes patches of russet. Stem
rather short, curved, inserted at an inclination often by a fleshy
protuberance or fold, without depression, Calyx large, closed,
set in a narrow basin of moderate depth. Flesh whitish, buttery,
juicy, melting, with a sugary, vinous, and very refreshing flavour.
Ripe November. A pear of great promise.

528 THE PEAR.

Nouveau Poiteau.

Omer Pacwa.

Fruit rather large, turbinate. Skin clear green, dotted and
speckled with russet chiefly around the stem. Flesh fine, tender,
nearly buttery, very juicy, sugary, vinous, perfumed. Ripe
August and September. (Leroy’s Cat.)

OnonpaGa. Hort.

Supposed to have originated in Farmington, Conn. Tree
very vigorous and productive.

Fruit large, obtusely-pyriform, tapering from centre towards
calyx and stalk. Skin somewhat coarse and uneven, thickly
covered with russet dots, fine rich yellow at maturity, generally
with some traces of russet, and sometimes with a sunny cheek.

THE PEAR. 529

Stalk rather stout, of medium length, inserted in a small cavity,
at an inclination. Calyx small, firmly closed, set in a narrow,
somewhat uneven basin. Flesh buttery, melting, abounding in
juice, slightly granular, and when in perfection with a fine rich,
vinous flavour. A variable fruit, often quite acid and not rich.
September to November.

OnTARIO.

Origin, Geneva, Ontario County, N. Y. Tree vigorous and
productive, said to be a valuable market variety.

Fruit medium, elongated, obtuse-pyriform, somewhat irregu-
lar. Skin pale yellow, thickly covered with grey or green dots.
Stalk long, curved, inserted by a fleshy ring in a rather large
depression. Calyx partially closed or open in a shallow, irre-
gular, corrugated basin. Flesh white, granular, juicy, almost
melting, with a sweet, pleasant flavour. Ripens last of Sep-
tember,

OrpHELINE Cotmar. Van Mons.

Tree vigorous, very fertile. Fruit very large, pyriform. Skin
bright green, becomes somewhat yellow at maturity, striped
and dotted with grey, brown, and black, and shaded with russet,
fawn on the sunny side, and around the calyx and stem. Flesh
whitish-yellow, fine, melting, a little granular around the core,
juicy, sweet, and perfumed. A beautiful and excellent fruit,
ripening about the middle of October. (An. Pom.)

Ossorne. West. Farm. and Gard.

Ongin, Economy, Indiana. Productive and a free grower.

Fruit medium, short-pyriform. Skin yellowish-green, with
numerous grey dots. Stalk rather long, inclined in a slight
depression, basin broad and shallow. Calyx partially closed.
Flesh white, juicy, brisk, vinous. Middle of September.

Ossanp’s Summer. Hort.

Origin, Wayne County, N. Y. Tree moderately vigorous,
upright, an early and prolific bearer.

Fruit small, obovate, inclining to conic. Skin fine, clear yel-
low, thickly dotted with small greenish and brown dots, with a
warm cheek on the side of the sun, and some traces of russet,
particularly around stalk and calyx. Stalk of medium length,
rather strong, inserted in an abrupt cavity. Calyx open, set in
a broad, shallow basin. Flesh white, juicy, melting, with a
rich sugary flavour and pleasant musky perfume. Ripens early
in August.

23

530 THE PEAR.

Oswreco Brurré. Hort.
Read’s Seedling.

Raised by Walter Read, of Oswego, N. Y. Tree vigorous,
hardy, and productive.

Fruit medium, oblate, sometimes inclining to conic. Skin
yellowish-green, streaked and mottled with thin russet, but
becomes a fine yellow. Stalk rather short, inserted in a deep,
round cavity. Calyx closed, set in an even, shallow basin.
Flesh buttery, juicy, melting, with a fine rich, vinous, aromatic
flavour. October, November.

Pappocxk.

Received of Chauncey Goodrich, of Burlington, Vt., who informs
us that it is quite popular in many sections of that State, ripen-
ing about the time of Madeline, and by many preferred to it.
Fruit rather below medium, pyriform. Skin light yellow, some-
times with a faint blush. Stalk medium, with much depression.
Calyx in a rather broad, shallow basin. Flesh fine grained,
melting, sweet but not very high flavour. Ripe last of July.

PARDEE’s SEEDLING.

Raised by S. D. Pardee, New Haven, Conn. ‘Tree very pro-
ductive, young shoots slender.

Fruit small, roundish. Skin greenish-yellow, chiefly covered
with russet. Stalk short, calyx open. Flesh coarse, granular,
buttery, juicy, melting, with a very high, vinous flavour, strongly
perfumed, October.

PARSONAGE.

For its history, see Church. Tree a fine healthy grower,
produces large crops of perfect fruit annually.

Fruit medium or large, obovate, obtuse-pyriform, often in-
clined. Skin orange yellow, rough, generally shaded with dull
crimson, netted with russet and thickly sprinkled with russet
dots. Stalk short and thick, fleshy at its junction, inserted in a
small cavity. Calyx partially open, stiff, set in a shallow, slightly
russeted basin. Flesh white, slightly coarse, somewhat granu-
lar, juicy, melting, with a very sugary and refreshing vinous
flavour. This beautiful and excellent fruit will no doubt rank
among the most valuable of its season. Ripe all of Septem
ber.

THE PEAR. 531

Parsonage Pear.

ParapisE D’AUTOMNE.

Calebasse Bose. Van Mons.
Maria Nouvelle.
Princesse Marianne.

Tree very vigorous, shoots long and twisting, thickly sprinkled
with very conspicuous dots.

Fruit large, angular, with its largest diameter near the centre,
pyriform, often gourd-form. Skin yellow, mottled, and often
entirely overspread with bright cinnamon russet, surface uneven.
Stalk long, enlarged at both ends, and inserted without much
cavity, often by fleshy wrinkles or folds. Calyx open, basin
abrupt, and surrounded by prominences. Flesh moderately fine,
sometimes slightly granular, juicy, melting, with a very rich
vinous, aromatic flavour. September, October.

5382 THE PEAR.

Passe Cormar. Lind. Thomp. P. Mag.

Ananas d’Hiver. Colmar Hardenpont.
Passe Colmar Epineaux. Présent de Malines.
Colmar Gris. Marotte Sucrée Jaune.
Passe Colmar Gris. Souveraine d’Hiver.
Beurré Colmar Gris, dit précel. | ac. to Colmar Souveraine.
Précel. Thomp. Gambier.

Fondante de Panisel. Cellite.

Fondante de Mons. Colmar Preule.

Beurré d’Argenson. Colmar Dorée.
Regintin. D’Ananas, (of some.)

Pucelle Condésienne.

The Passe Colmar is a Belgian pear, raised by the Counsellor
Hardenpont. Vigorous growth, and abundant bearer. It grows
indeed almost too thrifty, making long, bending shoots, and
owing to this over-luxuriance, the fruit is often second rate on
young trees, but on old trees, with high cultivation, it is some-
times of the best quality. It is a very variable fruit, and often
poor. The young shoots are of a lively brownish-yellow.

Fruit rather large, varying considerably from obovate to ob-
tuse-pyriform. Skin rather thick, yellowish-green, becoming
yellow at maturity, a good deal sprinkled with light-brown rus-
set. Stalk an inch and a half long, inserted in an obtuse, une-
ven cavity, or sometimes without depression. Calyx open, basin
shallow. Flesh yellowish-white, buttery and juicy, with a rich,
sweet, aromatic flavour.

Passans pu Portucat. Thomp.
Summer Portugal. Miller’s Early.

A delicate and pleasant pear, which comes early into bear-
ing, and produces very large crops. Shoots upright, reddish-
brown.

Fruit small, roundish, and much flattened. Skin pale yel-
low, with a cheek of fairest brown, becoming red in the sun.
Stalk nearly an inch long, inserted in a round, regular hollow.
Calyx stiff, basin moderately sunk. Flesh white, juicy, break-
ing, of very delicate, agreeable flavour. Last of August.

Parer Noster.

Fruit large, oblong. Skin yellow-russet. Stalk medium in
length, wrinkled, enlarged at its insertion, which is at an incli-
nation in a small: irregular cavity. Calyx open, segments stiff,
in a small even basin. Flesh yellowish, juicy and melting, with
a rather rich, vinous, or subacid flavour, pleasantly perfumed.
November, December,

THE PEAR. 533

Pagency.
Paquency.

Introduced from France, by Col. M. P. Wilder. Fruit of
medium size, regularly pyriform. Skin green at first, becoming
dull yellow at maturity, marked with patches of russet at both
extremities, and dotted with the same. Stalk long, inserted
without depression. Calyx stiff, open, set in a very shallow ba-
sin. Flesh white, buttery, with sweet, rich, and perfumed fla-
vour. October to November.

Preacu Pear.
Poire Peche.

A seedling of Esperen, of moderate growth and productive.
Fruit medium, turbinate, approaching pyriform, often truncate-
conic. Skin fine yellow, with bright russet dots. Stalk rather
long, sometimes inserted in a cavity, and sometimes by a fleshy
ring. Calyx open, persistent, set in a shallow basin. Flesh
juicy, melting, sugary, and vinous, sometimes a little as-
tringent. Ripens last of August.

Prnpieton’s Earty York. Hov. Mag.

Raised by Mrs. Jeremiah York, of Connecticut. Tree mode-
rately vigorous, and very productive.

Fruit medium or below, obovate, varying to obtuse-pyriform.
Skin yellow, sometimes with a faint blush. Stalk inserted in a
moderate cavity. Calyx open, basin irregular. Flesh melting,
sweet, slightly perfumed. Ripens last of July.

PENGETHLY.

One of Mr. Knight’s seedlings. Fruit medium, inclining to
oval, Stem long, rather slender, enlarged at the base, curved
and twisted, set in a rather uneven depression. Calyx
large, segments quite long and narrow. Skin light green, thickly
sprinkled with dark dots, yellowish on the side of the sun,
where the dots become reddish, and sometimes form a red cheek.
Flesh somewhat coarse, but juicy, sweet, and good. One of the
MS)” Knight’s pears. February, March. (Robert Manning’s
MS.

PETRE.

An American pear. The original tree is growing in that
interesting place, the old Bartram Botanic Garden, near Phila-
delphia. Col. Carr, the proprietor, who has disseminated this
tree, informs us that in 1735, a seed was received by the elder

534 - HE PEAR.

John Bartram, from Lord Petré of London, as being the seed
of a fine butter pear.

The tree is not a rapid grower, but produces very regular and
abundant crops. Young wood slender, yellowish-brown.

Fruit of medium size, or rather large, obovate. Skin very
thin, pale yellow, (sometimes marked with greenish-russet, and
sprinkled with russet about the eye.) Stalk stiff and strong,
about an inch long, stout at the lower end, and set in a peculiar,
abruptly flattened cavity. Calyx small, set in a narrow, but
smooth basin. Flesh whitish, fine grained, buttery, and very
melting ; with a perfumed, slightly musky, high flavour. Octo-
ber, and if picked early, will keep a long time.

Philadelphia.

Pumaperpaia. Hort.
Leatch. Orange Bergamot (erroneously).
Origin, near Philadelphia. Tree healthy, vigorous, young
shoots yellowish-brown, productive.

THE PEAR. 535

Fruit large, oblate, obtuse-pyriform, sometimes broadly oval-
truncate. Skin yellow, thickly sprinkled with green or grey
dots, sometimes netted with russet. Stalk of medium length,
stout at its insertion in an abrupt cavity. Calyx open, set in a
broad uneven basin. Flesh coarse, juicy, buttery, melting, with
an excellent sugary flavour, slightly perfumed. September.

Puitiere Gors. Bivort.

. Tree sufficiently vigorous, and very fertile. Fruit medium,
turbinate-pyriform, bossed, and often irregular. Skin rough,
totally covered with grey russet. Flesh whitish-yellow, fine and
melting, juice enough, sweet, and finely perfumed; quite first
quality. Ripens middle of November. (An. Pom.)

Piz IX. Bivort.

Tree vigorous. Fruit large, oblate, obconic, irregularly
pyriform, largest diameter at the centre. Skin yellow, slightly
russeted. Stalk medium, curved, rather stout, fleshy at its
insertion, by a lip. Calyx open, basin shallow. Flesh coarse
and granular, rich and good. Ripens last of September.

Priatr’s SEEDLING.

Origin on the farm of the late Thomas Tredwell, Beekman-
town, Clinton County, N. Y. Tree vigorous, hardy, and produc-
tive.

Fruit rather large. Skin yellow, a fruit of good quality, and
perhaps may be valuable for orchard culture, particularly at the
North. October, November.

PocaHONTAS.

* Origin, Quincy, Mass. Tree moderately vigorous. Fruit me-
dium, form variable, obovate-pyriform, often turbinate. Calyx
small, closed. Stem short, inserted without depression. Color
lemon-yellow, with traces of russet, and occasionally a bright
vermilion cheek. Flesh white, melting, juicy, and buttery.
Flavor sweet, rich, and musky. Ripe first to the middle of
October. (Wilder in Hort.)

Porre Dp’ ALBRET.

A foreign variety. Tree vigorous, productive.

Fruit medium, pyramidal (elongated or obtuse-pyriform).
Skin rough, clear dark cinnamon russet, bronzed on the sunny
side. Stem of medium length, stout, curved, swollen, and fleshy
at the base, obliquely inserted in a slight cavity, on the lower
side. Eye medium, partially open, and very slightly depressed,
in a small. shallow basin. Flesh greenish-white, coarse, but-

536 THE PEAR.

tery, melting and juicy. Flavour vinous, very rich, and deli-
ciously perfumed. October. (Hov. Mag.)

Porre p’Asonpance. . Duh.

Fruit above medium. Form oblong-pyriform. Neck thick.
Colour pale yellow, with numerous russet dots, mottled and in-
termingled with vermilion, and red on the sunny side. Flesh
melting and juicy, with a sweet delicious flavour. Ripe mid-
dle of October. (Wilder in Hort.) :

~

Paut AMBRE.

Fruit medium, obtuse, inclined-pyriform, Colour light grey,
russet on greenish-yellow ground, with a warm cheek. Stalk
stout, in an inclined cavity. Calyx large, basin small. Flesh
white, buttery, melting, with a flavour resembling Gansel’s Ber-
gamot. October.

Porre pEs Cuasseurs. Van Mons.

A seedling of Van Mons. Fruit medium, pyriform, some-
times depressed. Skin greenish-yellow, covered with minute
dots, and a few patches of russet. Stalk long, enlarged at its
junction, without depression. Calyx small, basin shallow.
Flesh buttery, juicy, slightly granular, with a highly perfumed
flavour, resembling Brown Beurré. October.

PorreE pv’ AvRIL.

Tree a vigorous grower, both on pear and quince, very pro-
ductive.

Fruit large, roundish, angular, obtusely conic. Skin green-
ish-yellow, slightly shaded and somewhat spotted with russet,
and thickly covered with russet dots. Stalk long and curved,
inserted usually in a depression. Calyx closed, basin deep, and
irregular, Flesh whitish, compact, coarse, granular, juicy, half-
melting, sweet and agreeable; a good baking pear, with some
promise for the dessert. November to February.

Porre DE LEPINE.
De Lepine. Delepine.

Tree of moderate growth, very productive,

Fruit small, angular, oblate. Skin yellowish, shaded with
crimson, slightly russeted. Stalk long, greatly enlarged at its
junction to both fruit and branch; cavity broad and shallow,
Calyx small, open in a corrugated basin of little depth. Flesh
coarse, granular, melting, juicy, with a brisk, vinous, perfumed
flavour. November, December.

THE PEAR. 537

Pounn. Coxe.

Unedales St. Germain. Du Tonneau.

Winter Bell. Royal d’ Angleterre.
Bretagne le Cour. Cornice de Toulon.
Belle Angevine. Beauté de Teroucren.
Belle de Jersey. Pickering Pear.

Lent St. Germain.

The Pound, or Winter Bell pear, valued only for cooking, is
one of the most common fruits in the Middle States. Indeed,
this and the Black Pear of Worcester, so common in New Eng-
land, are the only two kitchen pears extensively grown in this
country. ‘The pound pear is the larger of the two, often weigh-
ing a couple of pounds each. It is also an abundant bearer,
and a profitable orchard crop, The trees are strong and healthy,
with very stout, upright, dark-coloured wood.

Fruit large, pyriform, swollen at the crown, and narrowing
gradually to a point at the insertion of the stalk. Skin yellow-
ish-green, with a brown cheek, (yellow and red when long kept,)
and sprinkled with numerous brown russet dots. Stalk two
inches or more long, stout, bent. Calyx crumpled, set in a nar-
row, slight basin. Flesh firm and solid, stews red, and is excel-
lent, baked or preserved.

Pratt. Hort.

A native of Rhode Island. Tree a vigorous upright grower,
very productive.

Fruit above medium, obtuse-pyriform. Skin greenish-yellow
shaded with crimson, and sprinkled with numerous russet and
grey dots, frequently patched and netted with russet. Stalk
long, slender, curved, inserted in a regular cavity. Calyx open,
set in a broad shallow basin. Flesh white, juicy, melting, briskly
vinous, and saccharine, variable, but when in perfection of great
excellence. Ripens last of September.

Prevost. Bivort.
Poire Prevost.

Fruit of medium size. Skin thin, smooth, light green, passing
to golden-yellow at maturity, deeply shaded with carmine in the
sun. Flesh white, half melting, half buttery, sweet, and
strongly perfumed. Ripens in December, but may be kept
until April. (Al. Pom.)

Prince Axzsert. Bivort. Van Mons.

Tree vigorous, succeeds on pear and quince. Fruit medium,
pytiform. Skin very thick and smooth. Colour yellowish,
sometimes.with a slightly sunny cheek. Stalk an inch long.
Eye small, open, in a shallow even cavity. Flesh yellowish-
white, fine, melting, sugary and rich. February, March. (Gard. Ch.)

23*

538 THE PEAR.

PULSIFER.

Raised by Dr. John Pulsifer of Hennepin, Illinois. An up-
right and vigorous grower, shoots dark olive.

Fruit below medium in size, pyriform. Stalk short and
curved. Calyx small, open, basin shallow. Skin dull golden-
yellow, covered with an open network of slight russet. Flesh
white, melting, juicy, sweet and delicious. Ripens middle of
August, (Smiley in Hort.)

QUILLETETTE. Van Mons.

An odd-looking, late autumn fruit, received from Van Mons.

Fruit nearly of medium size, roundish, a little flattened. Skin
greenish, nearly covered with dull, iron-coloured russet. The
flesh is white; buttery, and melting, sweet and perfumed. No-
vember.

Raymonp. Man.

The Raymond is a native of Maine, and originated on the
farm of Dr. I. Wright, in the town of this name.

Tree of slow growth. Young shoots very slender, dark yel-
lowish-brown.

Fruit of medium size, obovate, shaped like the Doyenné,
Skin yellow, marked with russet near the stalk, and tinged with
a little red towards the sun. Stalk an inch or more long, inserted
with little or no depression. Calyx round, firm, open, set in a
shallow basin. Flesh white, buttery, melting, and very excellent.
September.

RapPELJE.

Introduced by Professor Stevens, Astoria, Long Island. Tree
vigorous and productive.

Fruit medium, obovate, sometimes obtuse, and sometimes
acute-pyriform, sometimes turbinate. Skin yellowish, covered
with cinnamon russet. Stalk long, rather thick, generally in-
serted by a lip. Calyx large and open, set in a very shallow
basin. Flesh whitish, somewhat granular, juicy and melting,
with a very sweet, rich, vinous, aromatic flavour; variable, some-
times poor. September.

Reavine.

A Pennsylvanian pear. Tree vigorous and productive.

Fruit large, elongated, obtuse-pyriform, angular and ribbed.
Skin yellow, thickly dotted with brown and grey dots and
sprinkled with russet. Stalk long, curved, enlarged and ribbed
at its insertion, generally in a depression. Calyx open, seg-
ments strong, in an exceedingly shallow basin. Flesh whitish,
granular, melting, with a brisk, vinous flavour. January to March

THE PEAR. 539

Reading.

Retour pE Roms. Van Mons.

Fruit medium, oblate, very much depressed, obscurely pyri-
form, angular. Skin yellowish, blotched with russet, and
thickly sprinkled with russet dots. Stalk short, and stout at
its insertion in a small inclined cavity. Calyx partially closed,
in a round narrow basin. Flesh whitish, coarse, granular,
melting, juicy, with a rich vinous flavour, slightly astringent.
September.

540 THE PEAR.

RicHarps.

Origin, Wilmington, Delaware. Fruit rather large, obovate,
oblate, pyriform. Skin yellow, with numerous small russet dots.
Stalk of medium length, curved, inserted by a fleshy ring in a
slight depression. Calyx partially closed, basin very small,
Flesh buttery, juicy, melting, granulated, with a sweet, pleasant,
vinous flavour. Ripens first of October.

Rwete’s. Bivort.
Beurré Audusson. Thomp. Poire Ritelle.

Tree of moderate vigour, reddish-brown shoots. Productive.

Fruit medium, oblate, turbinate, remotely pyriform. Skin
yellow, covered nearly all over with bright red. Stalk short,
fleshy at its insertion by a lip. Calyx open, in a very shallow
basin. Flesh not very fine, rather juicy, not melting or deli-
cate in flavour. September.

Ror’s BERGAMOTTE.

Raised by William Roe, Newburgh, N. Y. Tree moderately
vigorous, very productive.

Fruit medium, oblate, or Bergamotte-shaped, somewhat angu-
lar and irregular. Skin smooth, yellow, with minute yellow
dots in the shade, mottled and clouded with red on the sunny
side. ‘Stalk short, inserted in a narrow, abrupt cavity. Calyx
small, with short stiff segments, set in a narrow basin. Flesh
rather coarse, melting, with a sweet, rich, brisk, well perfumed
flavour. Core large. The flavour of this excellent new pear is
extremely like Gansel’s Bergamotte, but much more sugary.
September.

RousseLet EsPereEn.
Rousselet Double. Esperen.

Tree very vigorous, and very productive. Fruit pyriform,
turbinate, largest at its middle. Skin lemon yellow at maturi-
ty, strongly pointed with reddish-grey and white dots, and co-
vered with russet around calyx and stalk. Flesh whitish, half
fine, half melting, juicy, sugary, vinous and perfumed. Ripens
well, and is long in use. September. (Al. Pom.)

Rovusse.er Enrant Propieve. Van Mons.
Enfant Prodigue. Bivort.

One of Van Mons’ seedlings. Tree vigorous, productive.

Fruit medium, pyriform. Skin thick and rough, green, co-
vered with russet, sometimes with a sunny cheek. Stalk of me-
dium length, in an inclined cavity. Calyx large, basin shallow.
Flesh greenish-white, juicy, granular, with a first rate, vinous
flavour, very much resembling Brown Beurré, but more sugary;
highly perfumed with musk. October, November.

THE PEAR. 541

Ropes.

Origin, garden of Mr. Ropes, Salem, Mass.

Fruit medium, obovate, tapering towards each erd. Colour
cinnamon russet, slightly tinged with red on the sunny side.
Stem short, in an inclined cavity. Calyx small, open, basin
shallow. Flesh yellowish, coarse, melting and juicy. Flavour
sugary, and good, with a rich perfume. October, November.
(Hov. Mag.)

RosABIRNE.

Fruit medium, pyriform. Skin russet, on green ground, be-
coming somewhat yellow when ripe. Stalk variable in its in-
sertion, sometimes in a small cavity. Calyx partially closed,
set in a medium basin. Flesh melting, juicy, rich, and vinous ;
slightly astringent, resembles Brown Beurré. Ripens middle
of October.

RovussELetT VANDERWECKEN. Gregoire.

A pyramidal tree, of medium vigour, but very productive.

Fruit small, varying in form from Doyenne to Bergamotte.
Skin yellow at time of maturity. Flesh white, fine, melting;
juice abundant, sugary, and strongly aromatic, like that of the
Rousselet. Fruit quite of first quality, and ripe first of Novem-
ber. (An. Pom.)

RovssELet StTuTTGarr.

Tree a vigorous, upright grower, both on pear and quince.

Fruit below medium, conic, or pyramidal. Skin greenish,
with a red or brownish cheek, and sprinkled with brown and
green dots. Stalk rather long, curved, enlarged at its insertion,
generally without depression. Calyx open, basin shallow. Flesh
rather coarse, juicy, half melting, with a sweet, rich flavour,
partaking largely of the spicy aroma that belongs to the family
of Rousselets. Often rots at the core. Ripe last of August.

Saint Germain, Branpe’s.

Tree a slow grower, with slender branches.

Fruit of medium size, oval, narrowing towards both ends.
Skin yellowish-green. Flesh melting, juicy, with a rich and
excellent flavour. November and December.

SatisBuryY SEEDLING.

A native of Western New York. Tree vigorous.

Fruit depressed-pyriform. Skin rough, somewhat covered
with russet, and thickly sprinkled with russet dots. Stalk short
and thick, inserted by a fleshy ring. Calyx closed, in a deep,
uneven basin. Flesh coarse, and of not much claim to excel-
lence so far as proved. Ripe October.

542 THE PEAR.

Sanspeau, oR Sxinnzss. Thomp. Lind. Mill.
Poire Sans Peau. 0. Duh. Fleur de Guignes.

The Skinless is a very nice little pear, with a remarkably
thin, smooth skin, and a delicate, perfumed flavour. It bears in
clusters, and very regularly. It is not first rate, but is esteemed
by many.

Fruit below medium size, long pyriform. Skin very smooth
and thin, pale green, becoming light yellow, speckled with light
red in the sun. Stalk long, slender, curved, inserted in a very
trifling cavity. Calyx closed, set in a small basin, Flesh white,
juicy, half melting, with a sweet and slightly perfumed flavour,
Middle of August.

THE PEAR. 543

SELLECK.

Origin somewhat uncertain. The oldest bearing tree stands
on the grounds of Mr. Selleck, Sudbury, Vt., and is of healthy
growth, and very productive; young wood yellowish-olive.

Fruit large, obtuse-pyriform, angular, and ribbed. Colour
fine yellow, sometimes with a crimson cheek and thickly sprin-
kled with russet dots. Stalk long and curved, fleshy at its in-
sertion in a moderate cavity. Calyx nearly closed, in a rather
small uneven basin. Flesh white, a little coarse, juicy and melt-
ing, with a rich, excellent, aromatic flavour. A new, promising,
valuable fruit. September, October.

SrerrurierR. Bivort.
Suerrier d’Automne. Fondante de Millot.

Fruit medium, oblate, obconic, obtuse-pyriform. Skin yellow,
slightly disposed to russet, and thickly sprinkled with grey dots.
Stalk rather short in a moderate cavity. Calyx open, in a broad
basin. Flesh light yellow, somewhat granular, sugary, juicy,
melting, with a brisk, vinous, excellent flavour. September,
October.

SHEPPARD.

Raised by James Sheppard of Dorchester, Mass.; introduced
to notice by Dr. L. W. Puffer. Tree a free grower, and very
productive.

Fruit large, obovate, pyriform, sometimes pyramidal (greatly
varying in form). Skin rough, yellow, sometimes with a brown-
ish,red cheek, slightly sprinkled with russet dots, and with some
patches of russet. Stalk short and stout, in a depression, often
inclined, surrounded by russet. Calyx partially closed, set in a
very shallow, furrowed basin. Flesh whitish, coarse and granu-
lar buttery, melting, very juicy, with a vinous, perfumed, bana-
na flavour. Ripens last of September, and first of October.

Simon Bouvier.
Tree of moderate vigour. Fruit small, pyriform. Skin

bright green. Flesh white, fine, melting, and well perfumed.
September. (Al. Pom.)

Sotpat Lasoureur. LEsperen.
Auguste Van Krans, De Jonghe.
Raised by Major Esperen.
Tree vigorous, upright, young wood chestnut-coloured, very

productive, succeeds well upon quince. Fruit rather large,
oblique-pyriform, swelled toward the centre. Skin smooth,

544 THE PEAR.

yellow at maturity, dotted and shaded with thin light russet.
Stalk rather stout, long and curved, inserted in a small, abrupt
cavity. Calyx open, scarcely sunk, basin very small. Flesh
yellowish, slightly granular, melting, juicy, with a sugary, vi-

Soldat Labowreur.

nous, perfumed flavour. When in perfection, under high cul-
ture, it is one of the finest of pears ; somewhat disposed to drop
from young trees. October, November.

SouvVERAINE DE Printemps. Al. Pom.
Poire de Printemps.

Fruit medium, oblate, obscurely-pyriform, angular. Skin
yellow, sprinkled with russet. Stalk short and thick, inserted
in a depression. Calyx closed, basin irregular. Flesh white,
juicy, melting, coarse and granular, somewhat astringent; with
a brisk, vinous flavour. March,

THE PEAR, 545

SouvERAINE D’Ere.

Fruit medium, obovate, obconic, truncate. Skin light yellow,
with numerous dots, which are crimson on the sunny side.
Stalk short, in a narrow cavity, frequently by a lip. Calyx par-
tially closed, basin medium. Flesh whitish, juicy and melting.
Flavour sugary, vinous, rich. Ripens first of September.

Sreruine. Hov. Mag.
De Mott.

Origin, Livingston Co., N. Y.; grown from seed brought from
Connecticut. Tree vigorous, upright, young wood yellowish-
brown, an early bearer, and productive.

Fruit medium, nearly round, slightly oval, very obscurely py-
riform. Skin yellow, sometimes with a few small patches of rus-
set, and on the sunny side a mottled crimson cheek. Stalk ra-
ther stout, inserted in a slight cavity by a ring. Calyx open, in
a shallow, rather uneven basin. Flesh rather coarse, juicy,
melting, with a very sugary, brisk flavour. Ripens last of Au-
gust, and first of September.

ro

Srevens’ Genesee. Man. Thomp.
Guernsey. Pom. Man. Stevens’ Genesee.

Louis de Busse?
This admi- .

rable _ pear,
combining in
some degree
the _—_excel-
lence of the
Doyenné and =
Bergamotte,
is reputed to
be a seedling
of Western
New - York.
It originated
on the farm
of Mr. F. Ste-
vens, of Li-
ma, Livings-
ton Co., N. Y.
Altho’ placed
among au-
tumn pears,
it frequently
ripens here
at the end of
August Stevens’ Genesee.

546 THE PEAR.

among the late summer varieties. Young shoots diverging,
dark grey.

Fruit large, roundish-obovate, and of a yellow colour, resem-
bling that of the Doyenné (or Virgalieu). Stalk about an inch
long, stout, thicker at the base, and set in a slight, rather one-
sided depression. Calyx with short, stiff divisions, placed in a
smooth basin of only moderate depth. Flesh white, half but-
tery, with a rich, aromatic flavour, somewhat like that of Gansel’s
Bergamotte. First of September.

Sryrian. Thomp.

This very bright-coloured and excellent pear comes from
England. ‘Tree not thrifty.

Fruit rather large, pyriform, a little one-sided and irregular.
Skin deep yellow, with a bright red cheek, and streaks of light
russet. Stalk an inch and a half long, curved, slender, fleshy
where it tapers into the fruit. Calyx large, open, and set in an
irregular basin. Flesh yellowish, not very fine grained, crisp,
with a rich, high-flavoured juice. October.

Sryrer. Hort.

Origin uncertain; introduced by Allen W. Corson, of Mont-
gomery Co., Pa. Tree a very vigorous grower, shoots stout
and short jointed, productive.

Fruit medium size, form roundish. Skin green, becoming
yellow, with many russet dots and markings. Stalk rather
short, inserted in a small, shallow cavity. Calyx almost obso-
lete, basin narrow, moderately deep. Flesh yellowish-white,
somewhat gritty at the core, buttery, melting. Flavour exceed-
ingly rich, and perfumed. A distinct pear of great excellence.
Ripens middle of September. (W. D. Brinckle.)

Sr. Jean Baptiste.

One of Van Mons’ seedlings. Fruit medium, pyriform.
Skin greenish-yellow, rough, and sprinkled with russet. Stalk
medium, curved, inserted by a lip in an inclined depression.
Calyx open, basin broad and shallow. Flesh granular, juicy,
melting, sweet and perfumed. October, November.

Sr. Micuart Arcuanee. An. Pom.
Plombgastel.

Tree vigorous and productive ; succeeds on quince.

Fruit large, elongated, pyriform. Skin greenish-yellow, with
many russet dots. Stalk of medium length, stout and fleshy at
its insertion, almost without cavity, surrounded by russet. Ca-

.

THE PEAR. 547

lyx closed, basin small and uneven. Flesh yellowish, melting,
abounding in juice, somewhat coarse and granular, with a fine
rich, aromatic flavour. October.

St. Vincent pE Paut.

Fruit small, like Martin Lee. Skin russet. Flesh sugary,
half melting, ripening in January. (Leroy’s Cat.)

Sr. DororHEsr.
Royale. Nouvelle.

Of foreign origin ; tree vigorous.

Fruit large, acute-pyriform. Skin rough, dull green, faintly
browned in the sun. Stalk long and curved, in a very shallow
cavity. Calyx partially closed, moderately sunk in a rather
contracted basin. Flesh white, fine, very melting and juicy.
Flavour rich, saccharine and vinous, with an orange-like per-
fume. October. (Hov. Mag.)

St. Ghislain,
Sr. Gutstaiy. Thomp.

Quinnipiac.

A most excellent Belgian pear, recently originated by M.
Dorlain, and introduced into the United States by S. G. Per-
kins, Esq., of Boston. When in perfection, it is of the highest
quality, but on some soils it is a little variable. The tree is re-

548 THE PEAR.

markable for its uprightness, and the great beauty and vigour
of its growth. Young shoots light brown.

Fruit of medium size, pyriform, tapering to the stalk, to -
which it joins by fleshy rings. Skin pale clear yellow, with a
few grey specks. Stalk an inch and a half long, curved. Ca-
lyx rather small, open, set in a shallow basin. Core small.
Flesh white, buttery and juicy, with a rich, sprightly flavour.

Sr. AnprRE. Man. in H. M.

Imported by Mr. Manning, from the Brothers Baumann, of
Bolwyller. Wood cancers.

Fruit medium, obovate. Skin light greenish-yellow, some-
what dotted with red. Flesh white, fine grained, buttery, melt-
ing, and excellent. Early in September. Fruit sometimes
cracks.

St. Germain. O. Duh. Lind. Thomp.

St. Germain Gris. St. Germain Jaune.
Inconnue la Fare,

This is a well-known old French variety. The tree is rather
a slow grower, with a dense head of foliage,—the leaves nar-
row, folded, and curved; the wood slender, and light olive co-
loured.

Fruit large, pyriform, tapering regularly from the crown to
the stalk. Skin yellowish-green, marked with brownish specks
on the sunny side, and tinged with a little brown when ripe.
Stalk an inch long, strong, planted obliquely by the side of a
small, fleshy swelling. Calyx open, set in a shallow basin.
Flesh white, a little gritty, but full of refreshing juice, melting,
sweet, and agreeable in flavour. November and December.

The Srripep Germain (St. Germain Panachée) is a pretty
variety of this fruit, differing only in being externally striped
with yellow.

Sr. Germain, Prince’s. Pom. Man. Thomp.
Brown St. Germain. New St. Germain.

Prince’s St. Germain is a seedling from the foregoing pear, —
raised at Prince’s nurseries, at Flushing, about forty years ago.
It is a most thrifty and hardy tree, with dark reddish-brown
shoots. The fruit keeps as well as a russet apple, is uniformly
good, and is certainly one of the best late pears when under
good cultivation. It is much more esteemed in the Eastern
States than the old St. Germain.

Fruit of medium size, obovate, inclining to oval. Skin near-
ly covered with brownish russet over a green ground, and be-
coming dull red next the sun. Stalk an inch or more long, a

TEE PEAR. 549

little curved, and placed in a slight, flattened depression. Ca-
lyx large, open, firm, and nearly without divisions, set in a
smooth, nearly flat basin. Flesh yellowish-white, juicy, melt-
ing, with a sweet, somewhat vinous, and very agreeable flavour.
November to March.

Sr. Menrn.

Fruit large, elongated, pyriform. Colour yellowish-green,
with fawn about the crown, russet surrounding the stem, and
thickiy dotted all over. Stem of moderate length, inserted in
an even cavity. Calyx small, basin shallow. Flesh melting,
juicy, excellent. Ripens from the 10th to the end of Septem-
ber. (L. E. Berckman’s MS.)

Sutuivan. Man. in H. M.
Van Mons, No. 889.

Sent to this country by Van Mons, and named by Mr. Man-
ning. Young shoots slender, diverging, reddish-brown. Fruit
of medium size, oblong-pyriform. Skin pale greenish-yellow.
Stalk an inch and a half long, stout, inserted at the tapering,
pointed end. Flesh juicy, melting, sweet and pleasant. Sep-
tember.

SupPREME DE QuinePER. C. H. A.

Tree vigorous and productive. Fruit medium or small, obco-
nic, obovate. Skin fine, clear yellow, richly shaded with red,
somewhat specked and netted with russet. Stalk rather short,
obliquely inserted, without cavity, by a slight appearance of a
lip. Calyx open or partially closed; basin shallow. Flesh
whitish, juicy, melting, sweet and perfumed. Ripe early in
August—should be gathered very early, or becomes dry.

Surpasse Meuris.

Tree vigorous. Fruit medium, depressed, pyramidal. Skin
rough, entirely covered with russet. Flesh whitish, melting
and juicy, sweet and vinous, with a peculiar flavour. Ripens

. iniddle of October. (Al. Pom.)

SurpPasse CRASSANE.

A new seedling of Van Mons. Fruit greatly resembles the
old Crassane. Tree vigorous and healthy, both on pear and
quince, and is much more productive than the old variety,
which it surpasses.

550 . THE PEAR. p

Surpasse Vireatiev. Man.
Surpasse Virgouleuse. Colmar Van Mons?

The precise origin of this very delicious fruit is not known.
It was first sent out from the nursery of the late Mr. Andrew
Parmentier, of Brooklyn, under this name, and is, perhaps, an
unrecognised foreign pear, so named by him in allusion to its
surpassing the favourite Virgalieu (White Doyenné) of New-
York.

Fruit rather large, obovate, sometimes roundish-obovate.
Skin smooth, pale lemon yellow, with a very few minute dots,
and rarely a little faint red on the sunny side. Stalk rather
more than an inch long, not deeply planted in a cavity rather
higher on one side. Calyx rather small, and pretty firm, set in
a slight, smooth basin. Flesh white, exceedingly fine grained
and buttery, abounding with delicious, high flavoured, aromatic
juice, different from that of the Doyenné. October.

Suzette pe Brevay. Al. Pom.

Raised by Major Esperen. Tree vigorous on pear and quince,
and very productive.

Fruit small, obconic, angular. Skin yellowish, sprinkled with
minute dots, and some traces of russet. Stalk very long, cury-
ed, inserted in an irregular cavity by a fleshy ring. Calyx
open, basin shallow and uneven. Flesh whitish, melting, su-
gary and somewhat perfumed, refreshing and vinous. Ripe Jan-
uary, March. Has not yet succeeded well here; may be good on
quince.

TARQUIN DE PYRENNEES.

Tree vigorous. Fruit large, pyriform. Stem long, stout,
fleshy at its junction, without cavity. Calyx large, open, with
persistent segments, in a broad, irregular basin, surrounded by
russet. Skin green, sprinkled or patched with russet, and
thickly covered with brown dots. Flesh of poor quality, a very
long keeper, and said to keep two years. Only a cooking pear.

Taytor PEAR.
Merriweather. .

Originated on the farm of Mr. Merriweather, near Charlottes-
ville, Albemarle Co., Va. Tree vigorous, young wood olive,
productive.

THE PEAR. 551

Fruit medium, roundish, oblate. Skin light green, mottled
with dark green. Stalk rather long, fleshy at its termination,
in a very slight depression. Calyx very small, set in a wide, su-
perficial basin. Flesh fine texture, buttery. Flavour vinous,
with a delicate, vanilla aroma. Quality “very good.” Ripe
November to February. (Dr. W. D. Brinckle, MS.)

TRA.

Raised by Mrs. Ezra Merchant, of Milford, Conn. The seed
was found in a
pound of tea, which

she purchased at the
store, hence its
name.

Tree vigorous and
productive, young
wood greenish-yel-
low. Fruit medium,
obovate, inclining to
pyriform, with a su-
ture on one side.
Skin lemon yellow,
with numerous small
brown dots, and
sometimes a reddish
cheek. Stalk rather
stout, inserted ob-
liquely, under a lip
in a very small cavi-
ty. Calyx half clos-
ed, basin shallow.
Flesh white, fine,
juicy, melting and
vinous. Ripens last
of August to middle
of September; a very
promising pear.

Tea,

TuEopore Van Mons. Bivort. Thomp.

Tree vigorous and productive on pear or quince.

Fruit rather large, elongated, obscurely pyriform, irregular.
Skin greenish, slightly sprinkled with russet. Stalk inserted at
an inclination by a lip, surrounded by russet. Calyx closed, set
in a small, irregular basin. Flesh white, coarse, granular, juicy,
melting and vinous. Ripe September, October.

552 THE PEAR.

Theodore Van Mons.

THompson’s. Thomp.

This new and very rich-flavoured pear, received by us from
the Horticultural Society of London, was named in honour of
Mr. Robert Thompson, the head of the fruit department in the
Society’s garden, to whose pomological acumen the horticultu-
ral world is so largely indebted.

Tree vigorous and productive, fruit variable.

Fruit of medium size, obovate, slightly irregular in surface.
Skin pale lemon yellow, with a few small, russety dots and
streaks. Stalk pretty stout, an inch or more long, inserted in
a blunt, uneven cavity. Calyx open, stiff, often without divi-
sions, basin slightly sunk. Flesh white, buttery, melting, with a
rich, sugary, slightly aromatic flavour. October and November.

THE PEAR. 553

THORP.

Received from J. M. Ketchum, of Brandon, Vermont.

Fruit large, obovate, truncate, obtuse-pyriform. Skin fine
waxen yellow, with a slight tinge of crimson, thickly covered
with brown dots. Stalk of medium length, rather stout, in a
deep, narrow, irregular cavity. Calyx small and closed, basin
furrowed. Flesh white, buttery, melting. Flavour very agree-
able. October.

THUERLINCK.

A very large, showy fruit, whose quality does not equal its
beauty, and whose great weight of fruit causes it to fall from
the tree with so little wind that it is not profitable for garden
or orchard. (Al. Pom.)

Torren’s SEEDLING.

Raised by Colonel Totten, of New Haven, Conn. ‘Tree vi-
gorous.

Fruit medium or below, turbinate, pyriform. Skin pale yel-
low, slightly sprinkled with russet, and shaded with dull crim-
son. Stalk long, and fleshy at its insertion, by a lip. Calyx
closed, basin shallow. Flesh whitish, buttery, juicy, melting,
with a rich, vinous, perfumed flavour. Ripens last of Septem-
ber, and first of October.

TRIOMPHE DE JopoIGNE. Bouvier.

A seedling of Bouvier, very vigorous and _ productive.
Young wood dull brown.

Fruit very large, obtusely pyriform. Surface knobby and
uneven, with the appearance of suture along its side. Skin
rough, thick, greenish-yellow, with russet dots, and a bronze
blush on the sunny side. Stalk large, long and curved, inserted
by aring in an inclined cavity, Calyx small, partially closed,
basin small. Flesh rather coarse, buttery, juicy, exceedingly
musky, sweet, and pretty good. November, December.

TYLER.

Fruit small, turbinate, remotely pyriform. Skin yellow, eo-
vered with russet dots. Stalk long and slender, in a moderate
cavity, surrounded by russet. Calyx open, basin shallow and
uneven. Flesh white, coarse, granular, buttery, melting, juicy,
brisk and vinous. October.

Upper Crust.

A seedling of South Carolina, and introduced by Colonel

Summer.
24

554 THE PEAR.

Fruit in size and shape resembling Dearborn’s seedling. Co-
lour green, much blotched with russet. Flesh buttery and melt-
ing, with an excellent flavour. Season July, and ripens well in
the house. Has not proved good here.

Uwcutan.
Dowlin. Round Top.

Origin on the premises of widow Dowlin, Uwchlan township,
Pa., near the Brandywine.

Fruit below medium, roundish, inclining to obovate. Skin
yellow, mostly covered with golden russet. Stalk long, curved,
in a slight depression. Calyx open, basin shallow. Flesh
white, melting, juicy, with a fine, aromatic flavour. If not pick-
ed early, it is disposed to rot at the core. Ripens last of Au-

gust.
Van Buren. Wilder MS.

An American seedling, raised by Governor Edwards, of
New Haven, for which we are indebted to Colonel Wilder, of
Boston. It is a most beautiful fruit, of second quality only for
the table, but very excellent for baking and preserving, and
kitchen use generally.

Fruit large, obovate, rather flattened at the eye. Skin clear
yellow, with a rich, orange-red blush next the sun, regularly
dotted with conspicuous, brownish specks, and slightly touched
with greenish and russet spots. Flesh white, crisp, sweet and
perfumed.

Van Marvum. Bivort.

Grosse Calebasse of Langelier. Triomphe d’Hasselt.
Grosse Calebasse Noisette ?

Fruit very large, gourd-form. Skin covered with bronze,
lightly coloured in the sun, and dotted with greyish red. Flesh
white, coarse and stringy, half melting, not very juicy, but
sweet, and pleasantly perfumed. (For baking.) October, No-
vember. (Al. Pom.)

VANQUELIN.
Poire Seutin?

Fruit large, oval, swelled at the middle, obtuse at the stalk.
Flesh slightly coarse, juice abundant. Flavour rich, subacid, —
perfumed. November to March. (Hov. Mag.)

Van Asscue. Bouvier.
Van Assene (erroneously). Van # sshe,

Tree very vigorous, productive ; young ° .oots reddish-brown.

THE PEAR. 555

Fruit medium, turbinate, inclining to conic. Skin yellowish,
sprinkled with numerous brown and red dots, with a warm
cheek. Stalk short, rather stout, and obliquely planted with-

Van Assche.

out depression. Calyx partially closed, basin broad and deep.
Flesh white, juicy, melting, with a rich, aromatic flavour. Ri-
pens October, November.

Verte Loneur or ANGERS.

Fruit exceedingly elongated, pyriform, tapering from centre
towards base and crown. Colour green. Stalk of medium
length, stout, inserted at a great inclination. Calyx small, in a
very small basin. Flesh green, juicy, with a good, sweet, vinous
flavour. Ripens a little later than “ Verte Longue” of Duhamel.
This last, we suspect, may be synonymous with “Green Fig.”

556 THE PEAR.

Verte Loneur. Coxe.
Monille Bouche L.H.S. Long Green. Bivort.

An old variety described by Duhamel. Tree very vigorous
and productive. Fruit turbinate, somewhat elongated. Stalk
of medium length, nearly perpendicularly inserted. Calyx
small, almost without basin. Skin remains green when fully
ripe. Flesh melting, juicy, with a pleasant, spicy flavour.
September.

Verte Longue Panache resembles the above, but striped with
yellow.

Vezouziere.

VezouziERE. Thomp. Bivort.

A seedling of Leon le Clerc, vigorous and productive.

Fruit medium or below, nearly globular, slightly oval, angu-
lar. Skin yellowish, sprinkled with minute grey and green
dots. Stalk. long, curved, inserted in a broad, shallow cavity.
Calyx open, persistent, in a wide, uneven basin. Flesh very
juicy, melting, sweet and agreeable. September.

THE PEAR. by

Vicar of Winkfield.

Vicar oF WinkFieLD. Thomp.

Le Curé, of the Clion. Kenrick.
Monsieur le Curé, § French. ;

This large and productive pear was discovered not long since,
as a natural seedling, in the woods of Clion, France, by a French
curate, whence it obtained in France the familiar name of Le

558 THE PEAR.

Curé, or Monsieur le Curé. A short time after it became
known at Paris, it was imported into England by the Reverend
Mr. Rham, of Winkfield, Berkshire, and cultivated and dissemi-
nated from thence, becoming known in the neighbourhood of
London as the Vicar of Winkfield.

With regard to its merits there is some difference of opinion
—some persons considering it a fine fruit. It is always remark-
ably large, fair, and handsome. We think it always a first rate
baking pear. Occasionally we have tasted it fine as a table
pear, but generally it is astringent, and only third rate for this
purpose. If ripened off in a warm temperature, however, it
will generally prove a good, second rate eating pear. But its
great productiveness, hardiness, and fine size, will always give
it a prominent place in the orchard as a profitable market
cooking pear. The tree grows thriftily, with drooping fruit
branches. Shoots diverging, dark olive.

Fruit large and long-pyriform, often six inches long, and a
little one-sided. Skin fair and smooth, pale yellow, sometimes
with a brownish sheek, and marked with small brown dots.
Stalk an inch or un inch and a half long, slender, obliquely in-
serted without depression. Calyx large, open, set in a basin
whieh is very slightly sunk. Flesh greenish-white, generally
juicy, but sometimes buttery, with a good, sprightly flavour.
November to January.

VICOMTE DE SPOELBERCH. Van Mons.
De Spoelberg. Delices, Van Mons.

Tree vigorous, productive; has not proved very good, may
improve with age.

Fruit medium, roundish, turbinate. Skin pale yellow, cover-
ed with numerous small dots, and small patches of russet.
Stalk long, curved, fleshy at its insertion, with slight russet.
Calyx open, basin shallow. Flesh white, buttery, juicy, melt-
ing, not high flavoured. November, December.

Wap.eiex. Cole.

Origin, New Hampshire. Fruit rather small, roundish, obo-
vate. Skin yellow. Stalk short, stout, inserted in a small
plaited basin. Flesh melting, juicy and delicious. Tree hardy
and vigorous. Last of August and first of September. (Cole.)

Waker. Van Mons.
135 of Van Mons.

Tree hardy, but not a rapid grower; forms a fine pyramid ;
shoots very stout, greyish- brown.
Fruit large, exceedingly elongated, pyriform. Skin yellow,

THE PEAR. 559

with a crimson cheek, Stalk long, enlarged at its junction
with branch and fruit. Calyx in an uneven basin. Flesh but-
tery, rich, with a peculiar almond flavour. Ripens well, and
keeps from September to December.

Wasuineton. Man. Ken.
Robinson.

A beautiful, oval,
American pear of
very excellent qua-
lity, which is a na-
tive of Delaware.
It was discovered
there in a thorn
hedge, near Naa-
man’s creek, on
the estate of Colo-
nel Robinson, about
fifty years ago. It
is one of the most
attractive and dis-
tinct of our na-
tive dessert pears.
Young shoots slen-
der, diverging, red-
dish-brown.
Fruit of medium
size, oval-obovate,
regularly formed.
Skin smooth, clear
lemon-yellow, with
a sprinkling of red-
dish dots on the
sunny side. Stalk
about an inch and
ahalf long, inserted
even with the sur-
face, or with a Washington.
slight depression. Calyx small, partly closed, and set in a shal-
low basin. Flesh white, very juicy, melting, sweet and agreea-
ble. Middle of September.

WENDELL.

A seedling of Van Mons, named in honour of Dr. H. Wen-
dell, Albany, N. Y. Tree vigorous, upright.

Fruit of medium size, pale yellow, with tracings and some-
times large patches of russet, often with a bright red cheek

560 THE PEAR.

next the sun. Flesh melting and juicy, good, but not high fla-
voured. Middle of August to middle of September. (Robert
Manning MS.)

Westoorr. Hort.

A native of Rhode Island. Tree vigorous, an early bearer,
very productive.

Fruit medium, irregular, globular. Stalk long, curved, ra-
ther stout, fleshy at its insertion, in a cavity of moderate depth,
with a lip. Calyx very small, in a shallow, furrowed | basin.
Colour light yellow, with numerous grey dots. Flesh white,
juicy, nearly melting, coarse, granular, sweet and agreeable.
September, October.

Wuarton’s Barry.

Origin unknown. ‘Tree vigorous, wood yellowish-brown.

Fruit above medium, obovate, pyriform. Skin yellowish-
green, with russet dots. Stem long, cavity slight. Calyx open.
Flesh white, melting, juicy, sweet. Ripe middle to last of Au-
gust. (Elliott.)

j Wuirr’s SEEpLina.

Introduced by C. B. Lines, New Haven, Conn.

Fruit medium, round, obovate. Skin greenish-yellow, some-
times russeted. Stem rather long and slender, obliquely insert-
ed into a small fleshy excrescence. Calyx open, basin shallow.
Flesh fine, juicy, and good. (Ad. Int. Rep.)

WIEst.

From Pennsylvania. Fruit medium, nearly globular, some-
what oval. Skin green, with numerous dark-green dots.
Stalk rather long, inserted in a moderate cavity. Calyx open,
basin shallow and irregular. Flesh whitish, juicy, melting, sub-
acid, pleasant. September.

WILLIAMSON,

Origin on the farm of Nicholas Williamson, Long Island.

Tree hardy, vigorous, and a good bearer. Fruit medium, ob-
ovate, narrowing rapidly to the stalk, which is stout and short
in a moderate cavity. Calyx entirely caducous, leaving but a
scar ; basin rather deep and abrupt. Skin golden yellow, thick-
ly sprinkled with russet dots, and considerably russeted at base
and crown. Flesh yellowish-white, fine grained, and nearly
melting, juicy, sugary, vinous, rich. October. (Iort.) ~

THE PEAR. 561

Wiuutams’ Earty. Man.

A native fruit, which originated on the farm of Mr. A. D.
Williams, of Roxbury, Mass.

Fruit small, roundish-turbinate, regularly formed. Skin
bright yellow, thickly sprinkled with rich scarlet dots on the
sunny side. Stalk an inch and a half long, straight, a little
fleshy where it joins the fruit. Calyx very short, open; basin
shallow, and slightly plaited. Flesh white, a little coarse-grain-
ed at first, but, when ripe, very juicy, half buttery, rich, with a
slightly musky flavour. First to the middle of September.
Young wood dark.

Wittermoz. Bivort.

Forms a fine tree, very much covered with spines. Fruit
large, pyriform. Skin golden yellow at maturity, coloured on
the side of the sun. Flesh white, fine, melting, juice abundant,
sugary, and agreeably perfumed. October, November. (Al.
Pom.)

WILMINGTON.

A seedling of Passe Colmar, raised by Dr. Brinckle of Phila-
delphia.

Fruit medium, obtuse-pyriform, somewhat compressed at the
sides, sometimes roundish-obovate. Skin cinnamon russet, with
patches of greenish-yellow on the shaded side, and sometimes
faint traces of carmine on the part exposed to the sun, with oc-
casionally a number of black dots encircled by a carmine mar-
gin. Stem somewhat variable in length, obliquely inserted in a
small cavity, sometimes without depression. Calyx medium,
with short, erect segments, set in a rather large, sometimes
slightly furrowed basin. Flesh fine, melting and buttery. Fla-
vour rich and saccharine, with the delicious aroma of the Passe

Colmar—“ Best.” Season September. (W. D. Brinckle, MS.)

WILBUR.

The Wilbur is a native fruit, which originated in Somerset,
Mass. Shoots slender, yellowish-brown.

Fruit of medium size, obovate. Skin dull green and russeted.
Stalk three-fourths of an inch long, inserted with little or no de-
pression. Calyx prominent, basin scarcely sunk. Flesh melt-
ing, juicy, sweet and pleasant, but slightly astrmgent. Septem-

er.

Wixinson. Man. Thomp.

The original tree grows on the farm of Mr. J. Wilkinson,
24%

562 THE PEAR.

Cumberland, Rhode Island. The tree is very thrifty, hardy,
and a regular bearer. The shoots are long, upright, stout,
greenish-yellow.

Fruit of medium size, obovate, inclining to oval. Skin
smooth and glossy, bright yellow, dotted with brown points.
Stalk an inch and a quarter long, rather stout, inserted with lit-
tle or no depression. Calyx small, open and firm, set in a shal-
low basin. Flesh very white, juicy, melting, sweet and rich,
with a slight perfume. October to December.

WINTER SECKEL.

Origin, near Fredericksburg, Va.; introduced by H. R.
Roby.

Fruit medium, regularly formed, obovate. Skin dull yellow-
ish-brown, somewhat russeted, with a red cheek. Stalk long,
slender, curved. Flesh white, fine grained, buttery, very juicy,
melting, with a very rich, sweet, aromatic flavour. February.

(H. R. Roby.)

Wrepow. C. Hort. A.

Tree moderately vigorous, very productive.

Fruit medium, oblate, turbinate, inclining to pyriform. Skin
russet, on greenish-yellow ground. Stalk long, inserted with-
out cavity. Calyx small and open; basin very shallow. Flesh
buttery, juicy, melting, with a very rich, vinous flavour. Sep-
tember, October.

ZePuIRin Grécorrs. Grégoire.

Tree moderately vigorous, very productive.

Fruit small, roundish, somewhat turbinate. Skin smooth,
shining, bright green, becomes lemon-yellow at maturity.
Flesh white, fine, melting, buttery, juice plentiful, sugary, very
agreeably perfumed. Begins to mature in November, and con-
tinues until February. (An. Pom.)

Zepuirin Louis Gricorre. Grégoire.

Raised by Grégoire. Tree of moderate growth, produc-
tive.

Fruit of medium size, turbinate. Skin yellow, with a crim-
son cheek, and slightly russeted about the stalk, which is short
and thick, inserted in a small cavity. Eye small, basin shallow.
Flesh white, melting, very juicy, and delicately perfumed, De-
cember. (Al, Pom.)

Zoar Beauty. Elliott.
Zoar Seedling.
A native of Ohio. Tree vigorous, dark-brown shoots, an ear-

THE PEAR. 563

ly and abundant bearer. Fruit below medium, depressed, pyri-
form. Colour light yellow, with greenish spots, red in the sun,
with deep red spots. Stem generally long, slender, curved,
plaited, with slight depression on one side. Calyx large, basin
shallow. Flesh yellowish-white, a little coarse, juicy, sweet.
Ripe early in August. (Elliott.)

CLASS III.

Comprises those superseded by better sorts, some of which,
however, are adapted to certain localities.

AttHoRPE Crassane. Thomp. Lind.

Fruit medium, roundish-ovate. Skin pale green. Flesh
white, buttery and quite juicy, not rich, slightly perfumed.
Ripe October, November.

Amaporre. Thomp.
Madotte. Beurré Knox?

Fruit rather large, pyriform. Skin pale yellow. Stalk me-
dium, cavity small. Calyx open, basin shallow and uneven.
Flesh whitish, coarse, juicy, vinous; variable, sometimes astrin-

gent. Ripe October.

Amprosia. Lind. Thomp.
Early Beurré.

A French pear of medium size, roundish-obovate. Skin
greenish-yellow, a little russeted. Flesh buttery, without much
flavour. September.

ANGLETERRE. Thomp.
English Beurré. Lind. Beurré d’Angleterre. Nois.

Fruit medium, pyriform. Skin dull light green, brownish-
russet cheek. Flesh white, buttery and melting, full of juice,
and of pleasant, though not high flavour. Middle of Septem-
ber.

Aston Town. P. Mag. Thomp. Lind.

Fruit small, roundish-turbinate. Skin pale yellowish, with
brown specks. Flesh soft, buttery, moderately sweet, perfumed.
Middle and last of September.

Brau Present p’ Artois.
Fruit large, pyriform. Skin light yellow, with numerous

564 THE PEAR.

brown dots, and patches of russet. Stalk medium, in a slight
cavity. Calyx small, partially closed in a shallow basin. Flesh
granular, melting, sweet; scarcely good; apt to rot at. the core.
Ripe last of September.

Betmonr. Thomp. .

An English kitchen pear.

Fruit roundish-obovate, medium, Skin yellowish-green, a
little brownish next the sun. Flesh rather coarse, juicy, and
sweet. October.

Be.iz pe Bruxerizs. Nois. Thomp.
Belle d@ Aott.

A large and handsome fruit, of poor quality.

Fruit large, pyriform. Skin pale yellow, with a soft red
cheek when fully exposed. Flesh white, sweet, and slightly
perfumed. Middle of August.

BERGAMOTTE p'Houtanpe. Thomp. Duh.
Holland Bergamot. Lind. Bergamotte de Fougére.

Beurré d’Alengon. Amoselle.
Bergamotte d’Alencon. Lord Cheeney’s.
Jardin de Jougers. Sarah.

An excellent kitchen fruit, which will keep sound till May or
June. Shoots stout, diverging, olive-brown.

Fruit rather large, roundish. Skin green, much marbled and
covered with thin brown russet, but becoming yellowish at ma-
turity. Flesh white, crisp, with an abundant, sprightly, agreea-
ble juice.

Bercamorre Suisse. O. Duh. Lind.
Swiss Bergamot. Lind.

A very pretty, roundish, striped pear. Branches striped.

Fruit of medium size, roundish, a little inclined to turbinate.
Skin smooth, pale green, striped with yellow and pale red,
Flesh melting, juicy, sweet and pleasant. October.

Bereamor, Easter. Mill. Lind. Thomp.
Bergamotte de Paéques. Duh. Winter Bergamot.

Bergamotte d’Hiver. Paddrington.
Bergamotte de Bugi. Royal Tairling.
Bergamotte de Toulouse. Terling.

Robert’s Keeping. St. Herplain d’Hiver,

An old French variety. Tree vigorous and _ productive.
Keeps well, and a good cooking fruit.
Fruit medium, roundish-obovate, narrow at the stalk. Skin

THE PEAR. 565

smooth, pale green, thickly speckled with conspicuous, light
grey dots, and becoming pale yellowish at maturity. Flesh
white, crisp, juicy, with a sprightly flavour. February to May.

Bereamot, Autumn. Mill. Lind. Thomp.

English Bergamot. York Bergamot.
Common Bergamot (of England). English Autumn Bergamot

Fruit small, roundish and flattened. Skin roughish green.
Flesh greenish-white, coarse-grained at the core, juicy, sugary.
September.

The Bereamorre v’Auromne of the French is a distinct
fruit from this. Skin light yellowish-green, brownish-red cheek.
Flesh breaking, juicy, and refreshing, but not high flavoured.
A second rate fruit.

Bereamort, Karty. Thomp. Lind. P. Mag.

A second rate French sort. Fruit medium, roundish. Skin
pale yellowish-green. Flesh quite juicy, crisp, with a pleasant,
sweet flavour. Ripe about the 20th of August.

Bereamor, Summer. Thomp. Coxe.

The Summer Bergamot is an old foreign variety, of small
size and second quality. The tree is of feeble growth.

Fruit quite small, round. Skin yellowish-green. Flesh jui-
cy, and pretty rich in flavour, but quickly becomes mealy and
dry. Last of July.

There is a Large Summer Bereamor, quite distinct from the
above. Flesh breaking and half buttery, not rich. September.
The tree grows and bears finely.

Bereamot, Hamppen’s. Thomp.
Summer Bergamot. Lind. Mill. Bergamotte d’Eté. 0. Duh.
Bergamotte d’Angleterre. . Scotch Bergamot, ) ac. to
Fingal’s. Ellanrioch, Thomp.
Fruit large, roundish, yellow. Flesh white, breaking, a little
coarse in texture, but, if gathered early and ripened in the
house, it becomes half buttery, sweet and agreeable. Fivss of
September.
Bezi p’Hért. Thomp.
Bezi Royal. Franzosische Rumelbirne.
This is a very excellent winter stewing pear, which bears
most abundantly. It is of no value for the dessert.
Fruit medium, roundish. Skin greenish-yellow, with a red

dish blush. Flesh tender, juicy, free from grit, with an anise
like flavour. Fit for cooking from October to January.

566 THE PEAR.

Bevurré Le Fevre.
Beurré de Mortefontaine.
Fruit large, irregularly oval, very transient, not valuable.

Bevurré Bo.iwitier.
A baking pear of February and March, not valuable.

Beurré Romain. Thomp. N. Duh.

Of foreign origin, Fruit of medium size, regularly formed,
obovate. Skin pale yellowish-green; flesh white, juicy, sweet
and agreeable. September to October.

Bevurreé Seutiy. Bouvier.
Fruit medium, pyriform, inclining to oval, irregular or angu-
lar. Colour green, sprinkled with russet, sometimes shaded
with dull crimson. <A late-keeping, dry cooking pear.

Bevurré Kenrick. Man. in Hov. Mag.
No. 1599 of Van Mons.

A Flemish seedling, of medium size. Skin greenish-yellow,
russet spots. Flesh juicy, sweet and buttery. September.

Brurré Knox. Thomp. Lind.

A Flemish variety.

Fruit large, oblong, obovate. Skin pale green, russet on one
side. Flesh tender and soft, juicy and sweet, but not high fla-
voured. Last of September.

Bez pes VéTrérans. Van Mons.

Poire Rameau? Bouvier.

Tree vigorous, productive; young wood deep green.

Fruit large, obtuse-pyriform. Skin light yellow, thickly
sprinkled with grey dots, and slight patches of russet. Flesh
firm, not tender; chiefly for cooking. December to February.

Bisuor’s Tuums. Thomp. Lind.

A long, oddly shaped English pear. Fruit rather large, ob-
long and narrow, and tapering irregularly. Skin dark yellow-
ish-green, having a russet red cheek. Flesh juicy, melting,
with a vinous flavour, somewhat astringent. October.

THE PEAR. 567

Brack Worcester. Thomp.
Black Pear of Worcester. Lind. Man. Parkinson’s Warden.

A market fruit, esteemed for cooking. The branches incline
downwards with the weight of the fruit. Young shoots dark
olive, diverging. Fruit large, obovate or oblong. Skin thick,
rough green, nearly covered with dark russet. Flesh hard and
coarse, but stews and bakes well. November to February.

Buieecker’s Meapow. Ken. Pom. Man.

Large Seckel. Heidelberg.
Feaster. Spice Butter.
Meadow Feaster.

A native fruit, said to have been found in a meadow in Penn-
sylvania. It is a handsome, hardy fruit, and bears large crops,
but it has been sadly overpraised as to quality.

Fruit small, roundish. Skin bright, clear yellow, with crimson
dots on the sunny side. Flesh very white, firm, with a pecu-
har musky or wasp-like aroma, and spicy taste, but mostly re-
mains crisp and hard. Stalk straight and stiff, basin shallow.
Calyx open and reflexed. October and November.

Bon Curetien, Fiemisn. Thomp.
Bon Chrétien Ture.

The Flemish Bon Chrétien is an excellent cooking pear; not
very productive.

Fruit of medium size, obovate. Skin pale green, and brown
on the side exposed to the sun. Flesh crisp, juicy, and stews
very tender. November to March.

Boy Curetien, Spanisu. Mill. Lind. Thomp.
Bon Chrétien d’Espagne. Spina.
Fruit large, pyriform. Skin at maturity deep yellow, with
a brilliant red cheek, and dotted with reddish-brown specks.
Flesh white, crisp, or half breaking, good for cooking.

Boucauta. Hov. Mag.
Beurré Boucquia. Ken.
A Flemish pear; fruit rather large, oval, turbinate. Skin
pale yellow. Flesh yellowish-white, rather astringent, and lia-
ble to rot at the core. October.

BovurGEMESTER.

Fruit large, pyriform. Skin pale yellow, with large grey
dots, russeted around the eye. Flesh tender, juicy, and astrin-
gent. November. Wood cracks and cankers badly.

568 THE PEAR.

Brovenam. ‘Thomp.

An English variety; fruit roundish, oblate. Skin greenish-
yellow, some russet. Flesh coarse, astringent. November.

Burnett. Ken.

Raised by Dr. Joel Burnett, of Southborough, Mass.

Fruit large, obtuse-pyriform. Skin pale yellow. Flesh green-
ish-white, a little coarse-grained, but juicy, sweet and good.
First of October.

BuriinGAaMeE.

Origin, Ohio. Fruit medium, oblate, yellow. Flesh coarse.
Flavour poor. September.

CALEBASSE TONGARD.

Tree vigorous and productive. Fruit large and handsome;
excellent in Europe, may not be suited to our climate. Octo-
ber, November. (An. Pom.)

CaueBassE. Thomp. Lind.
Calebasse Double Extra. Calebasse d’Hollande.
Beurré de Payence.

The Calebasse is a very grotesque-looking Belgian fruit,
named from its likeness to a calabash, or gourd.

Fruit of medium size, oblong, a little crooked and irregular,
or knobby in its outline. Skin rough, dull yellow, becoming
orange russet on the sunny side, Flesh juicy, crisp, a little
coarse-grained, but sugary and pleasant. Middle of September.

Catittac. Mill. Duh. Thomp.
Grande Monarque. Katzenkop.
Cadillac. - Groote Mogul.

40 Ounce.

The Catillac is an old French baking and stewing pear, of
very large size and of good quality for these purposes. In rich
soil the fruit is often remarkably large and handsome.

Fruit very large, broadly-turbinate (flattened-top shaped).
Skin yellow, dotted with brown, and having sometimes a brown-
ish-red cheek at maturity. Stalk stout, about an inch long,
curved, and placed in a very narrow, small cavity. Calyx short
and small, and set in a wide, rather deep plaited basin. Flesh
hard and rough to the taste. November to March,

Capucin. Van. Mons.

Capuchin.

One of Van Mons’ seedlings. Young shoots stout, diverging,
dark coloured,

THE PEAR. 569.

Fruit pretty large, oval. Skin pale yellow, a red cheek.
Flesh greenish, juicy, crisp, sugary and good. October.

CuaumonteL. Lind. Thomp. Nois.

Bezi de Chaumontelle. 0. Duh. Poit. Beurré d’Hiver. Roz.
Winter Beurré. Oxford Chaumontel,

This old French pear takes its name from the village of
Chaumontelle, in France, and succeeds well in Europe, but has
not proved good here, except in very favourable situations ; it
‘ may be valuable south.

Fruit large, pyriform. Skin a little rough, yellowish in the
shade, dotted with many brownish-russet dots, and brownish-
red or rich deep red in the sun. Stalk about an inch long, in-
serted moderately deep, in an angular cavity. Calyx placed at
the bottom of a deep, uneven, angular basin. Flesh buttery
and melting, sugary, with a peculiar and agreeable perfume.
November to February.

Cuar.Es or Austria. Thomp. Lind.
Charles d’ Autriche.

A Belgian pear. Raised by Van Mons. Young shoots
stout, upright, yellow-olive.

Fruit large, roundish. Skin greenish-yellow, a little russet-
ed, Flesh white, tender, quite juicy, astringent. October.

CHELMSFORD.

Fruit large, yellow, red cheek. Flesh coarse, sweet, good for
cooking, very productive, strong grower. Last of September.

Ciara. Van Mons.
Claire. Nois.

One of Van Mons’ seedlings. It is of medium size, oval-py-
riform. Skin clear yellow, dotted with red. Flesh white, melt-
ing, very juicy and sweet, relieved by a slight acid. Septem-
ber and October.

Curnton. Man. in H. M.

‘Van Mons, No. 1238.

A second rate fruit. Large size; light yellow skin; flesh soft,
buttery and good, but not high flavoured. Middle of November.

Cormar Nuit. Thomp.

Fruit large, obovate. Skin pale yellow. Flesh white, but-
tery, melting, of good flavour. Ripens at the middle of October.

570 THE PEAR.

Cotmar v’Eirf. Thomp. Bivort.
Colmar Précoce. | Autumn Colmar.

Fruit conic. Skin greenish-yellow. Stalk in a cavity. Calyx
open, in a moderate basin. Flesh coarse, juicy, little astringent;
_rots at the core. First of September.

Cotmar. O. Duh. Lind. Mill.

De Maune. Incomparable.
Winter Virgalieu, (of some.)

Fruit medium or large, obtuse-pyriform, Skin light yellow.
Flesh melting, half buttery, juicy, sweet. December.

*

Cotmar Epiner. Van Mons. Man. in H. M.

An agreeable, juicy pear, sent to this country by Van Mons,
and originated by him. Young shoots stout, upright, brown.

“Fruit large, roundish-oblong, tapering, gradually, to an ob-
tuse point at the stem, which is one inch long; colour greenish-
yellow; flesh white, sweet, melting, juicy, and good.” Middle
of September.

CoLtMAR pD’AREMBERG.
Kartofel. Cartofel.

Fruit large, turbinate, pyriform. Skin green, becoming yel-
low; unworthy of cultivation as a table fruit. November.

Compretre. Van Mons.

A Flemish seedling,
Fruit small, obtuse-pyriform. Skin yellowish-green. Flesh white,
buttery, with a sugary perfumed juice. October, November.

CoMSTOCK.
Comstock Wilding.

Fruit of medium size, regularly formed, obovate. Skin smooth
and glossy, bright yellow, with a crimson cheek. Flesh white,
crisp, and if well ripened, with a sweet and sprightly flavour.
November.

Commoporg. Man. in Hov. Mag.
Van Mons, No. 1218.

A Belgian seedling. Branches slender.

Fruit medium, very regular-obovate. Skin yellow, marked
with a little red, some russet in patches. Flesh buttery, melt-
ing, with a sweet and good flavour. Last of October to last
of November.

THE PEAR. 574

Copia.

A Philadelphia seedling. Fruit large. Skin yellow. Flesh
rather coarse, but sugary. September to October.

Crassang. Thomp. Lind.

Bergamotte Crassane. Crésane.
Beurré Plat.

Fruit large, roundish. Skin greenish-yellow. Flesh whitish,
juicy, soft, sweet, and tolerably pleasant. October, and may be
kept for a month longer.

Crawrorp. Thomp. Man.

A Scotch fruit, of second quality; the chief merit of which
is its hardiness in a cold climate.

Fruit middle-sized, obovate.- Skin light yellow, tinged with
brown in the sun. Flesh white, buttery, sweet, and of a toler-
ably pleasant flavour. August.

Crort Castiz. Thomp.

An English variety, peculiar in its shape, and especially so in
its flavour; very productive. Fruit medium. Skin pale green-
ish-yellow. Flesh juicy, crisp, and sweet. October.

CumBERLAND. Man. Ken.

A native fruit, in Cumberland, Rhode Island.

Fruit rather large, obovate. Skin orange yellow, pale red
cheek. Flesh white, buttery, and tolerably juicy. September
and October.

D’ Amoor.

e
Ah! Mon Dieu. O. Duh. Lind. Mon Dieu.
Poire d’Amour.

A French pear of small size, obovate. Skin pale yellow,
nearly covered with red. Flesh white, juicy, and sweet.
October.

DoyenneE Ross. C. A. H.

Fruit above medium, obovate, obscurely pyriform. Skin yel-
low, beautifully shaded with crimson. Stem short; cavity
small. Calyx small; deep, regular basin. Flesh white, coarse,
granular, with very little flavour. Rots at the core. Last of
October.

572 THE PEAR.

Ducuesse pe Mars. Thomp.
Duchesse de Mars. -

A French variety, of nearly medium size, obovate. Skin dull
yellow, with a brown russet. Flesh melting, juicy, with a per-
fumed flavour. October, November.

Dunmore. Thomp.

The Dunmore is a large pear, raised by Knight. It is a
strong-growing tree, and bears exceedingly well.

Fruit large, oblong-obovate, rather swollen on one side. Skin
greenish, dotted and speckled with smooth, brownish-red russet.
Flesh yellowish-white, buttery, melting, with a rich flavour;
often astringent, and rots at the core.

Earty DENZALONIA.
Silliman’s Russet?

American. Origin unknown. Fruit small, roundish-oblate.
Skin grey or brown russet. Stalk short and thick, small, open
cavity. Calyx open; basin shallow. Flesh white, coarse, sweet,
and rich; sometimes without flavour, and sometimes very good.
Last of August.

Eastnor Caste.

Fruit medium, roundish, Skin green, and thick. Flesh
greenish-white, juicy, melting. December.

Ecuassery. O. Duh. Lind. Nois.

Echasserie. Thomp. Bezi L’Echasserie.
Bezi d’Echassey. Jagdbirne,

A French pear of second quality; productive.

Fruit of medium size, roundish-oval. Skin smooth, pale
green, yellowish af maturity, slightly dotted with grey. Flesh
melting, buttery, with a sweet, perfumed flavour. January to
April.

EDWARDS.

Raised by Governor Edwards. A very good baking fruit.

Fruit medium, nearly round, Bergamot-shape. Colour yel-
low, sometimes shaded with crimson. Stalk short and thick.
Calyx closed; basin deep, uneven, Flesh coarse, granular, not
tender. September.

Emeratp. Thomp.

A Belgian variety, variable, sometimes good.

THE PEAR. 573

Fruit of medium size, obovate, rather square in figure, one-
sided, and somewhat knobby. Skin green, dotted with brown,
and having a pale-brown cheek. Flesh melting, buttery, and
sweet. December.

Eprne v’Ere. Thomp. Lind.

Summer Thorn. Fondante Musquée.
Satin Vert.
Fruit medium, pyriform. Skin greenish-yellow. Flesh ten-
der, melting, with a sweet, musky, peculiar flavour. Last of
August and first of September.

Eyrewoop. Thomp.

A seedling of Mr. Knight’s. Tree vigorous and hardy.
Fruit of medium size, oblate or flattened; skin much covered
with russet. Flesh buttery, rich, and excellent.

Fine Gotp or SumMER. Coxe.
Fin Or @’Eté.

Fruit small, roundish. Skin yellow, with a beautiful red
cheek. Flesh juicy, good flavour, not rich; very productive.
Middle of August.

Forme DE Detices. Thomp.

A new Flemish pear, received from the London Horticultural
Society. Young shoots stout, upright, yellowish-green.

Fruit medium, obovate. Skin rough, yellowish, with dull
russet. Flesh buttery, melting, somewhat dry, but sweet. Last
of October.

Fortunes. Bon. Jard. Thomp. Al. Pom.

Episcopal. La Fortunée de Parmentier.
La Fortunée de Paris. Bergamotte Fortunée.

Raised by M. Parmentier of Enghien; has so far only proved
a cooking fruit.

Fruit below medium size, roundish, depressed. Skin covered
with grey russet. Flesh white, juicy and sprightly, but not
high flavoured. December to April.

Foster’s St. MicHAszt.

Fruit medium, roundish-ovate. Stalk medium, in a small
cavity. Calyx nearly closed, stiff; basin shallow. Skin yel-
low. Flesh coarse, somewhat astringent. September.

574 THE PEAR.

Franc Reat p’Hiver. Thomp.
Franc Réal. Lind. 0. Duh. Fin Or d'Hiver.

The Winter Franc Réal is a good cooking pear, bears well,
and grows upright, with wavy leaves.

Fruit of medium size, roundish. Skin yellov speckled with
russet brown, and having a brownish cheek. Flesh crisp and
firm. In use from December to March.

Fréperic pe Wurtempurc. Van Mons. Nois.
Frederick of Wurtemburg. Vermilion @’Eté.

One of Van Mons’ seedlings; a very handsome and sometimes
very good fruit, but often poor; growth unthrifty.

Fruit large, one-sided, pyriform, rather uneven in its surface.
Skin deep yellow at maturity, with a remarkably rich crimson
cheek. Flesh white, juicy, melting and sweet; and when in
perfection, buttery and delicious. September.

GrenpesHEmm. Thomp. Lind.

A Flemish pear, of not very good quality.

Fruit large, obtuse-pyriform. Skin pale greenish-yellow, a
little russet. Flesh rather gritty near the core, elsewhere but-
tery. October and November.

Gmoem. Lind. Thomp.

Gile-o-gile. Garde d’Ecosse.
Poire a Gobert. Jilogil.

A large, showy French pear, only fit for cooking.

Fruit large, roundish. Skin thickly covered with russet, with
a reddish-russet cheek. Flesh very firm and crisp. November
to February.

Great Crrron or Bonemia. Man. in H. M.
Citronenbirne Bémische grosse, punctirte. Baum. Cat.

Fruit small, oblong, yellow. Flesh sugary, juicy, a little coarse-
grained, and not much flavour. Ripens the last of September.

Green Pear or Yarr. Thomp.
Green Yair.

The green pear of Yair is a European fruit, which proves
but little worthy of cultivation here.

Fruit of medium size, obovate; skin green; flesh juicy, but
not high flavoured or rich. September

THE PEAR. 575

Gustin’s SUMMER.

Fruit small, roundish. Skin yellow. Flesh white sweet, with-
out much flavour. First of September.

Harrison’s Larce FA.
Rushmore’s Bon Chrétien.

Fruit Large, pale yellow. Great bearer. Fine old baking
pear, but not a table fruit.

Newtown VERGELIEU.

Native of Long Island, a baking pear. November and De-
cember.

Hesset. Thomp.
Hazel.

A Scotch pear, very productive. Fruit small, obovate. Skin
yellowish-green. Flesh whitish, juicy, of little or no value.
First of September.

Huevenor,

A fruit of second quality, originated by Mr. Johonnot, of
Salem. It bears abundantly, but is rather dry, and not worthy
of general cultivation. Young shoots strong, upright, yellow-
ish-brown.

Fruit medium, roundish. Skin smooth, pale yellow, sprinkled
with large spots of bright-red. Flesh white, fine-grained, half
breaking, sweet, but wanting in flavour and jrice. October.

Hurt. Hov. Mag.

Originated in the town of Swanzey, Mass.

Fruit of medium size, obovate. Skin yellowish-green, a good
deal sprinkled with russet. Flesh white, a little coarse-grained,
but melting, juicy, with a sweet, slightly perfumed flavour.

Hount’s Connecticut.
An American fruit for kitchen use. Med um, oblate, yellow-
ish-green, coarse, dry, and sweet.

Ives’ WinTER.

Raised by Prof. Ives, of New Haven. Fruit medium, depress-
ed, pyriform. Skin thick, yellowish, sprinkled with russet.
Stem large and long, in an abrupt cavity. Calyx open, in a
large basin. Flesh white, coarse, and granular. December.

576 THE PEAR.

JaLousiz. Duh. Nois. Thomp.

Fruit rather large, roundish to obovate, and more frequently
pyriform. Skin rough, of the deepest russet; ruddy in the sun.
Flesh a little coarse-grained, soft, sweet, and of pleasant flavour.
Last of September.

Kine Epwarp’s. Thomp.
Jackman’s Melting. Man.

Fruit large, pyriform, tapering gradually to the stalk. Skin
rather rough, yellow, red cheek. Flesh yellowish, buttery, melt-
ing, and good, when the season is favourable. October.

Kine’s SEEDLING.

Medium size, oblate, angular. Skin yellowish-green, rough.
Stalk in a cavity. Calyx open; basin shallow. Flesh greenish-
white, granular, juicy, sugary, aromatic, perfumed. October.

Kyieut’s Monarcn. Thomp.

This pear, so far, has proved entirely worthless. Very pro-
ductive, a late keeper, but does not ripen. It may succeed
south.

Kwreur’s Srepiine. (R. 1.) Hov. Mag. N. E. Jar.
Raised by Mr. Knight, of Rhode Island.

Fruit medium, oblate, turbinate. Skin yellowish-green, rough.
Stalk long, inserted by a slight cavity. Calyx closed, in a shal-
low basin. Flesh juicy and sweet. October.

Léon te Cierc. Thomp.
Léon le Clere de Laval. Nois. Blanc-per-ne.

This is a good cooking pear, large size, and very distinct from
the celebrated “ Van Mons Léon le Clerc.” In favourable sea-
sons it is of tolerable quality for the table.

Fruit large, obovate, but swollen at the crown, and narrow-
ing a good deal at the stalk. Skin yellow, smooth, a little
glossy, with russety spots at either end, and some large dots.
Calyx large, with long, straight, narrow divisions, and placed in
a slight basin. Stalk an inch and a half long, pretty stout,
swollen at its point of insertion. Flesh white, juicy, crisp, and’
rather firm, with a tolerably pleasant flavour. December to
April.

THE PEAR. 577

Litrte Muscat. Thomp. Lind. Mill.

Little Musk. Muscat Petit. t O: Duh.
Petit Muscat} Coxe Sept-en-gueule. § ~~ ;
Primitive.

This very little French pear, well known in many of our gar-
dens, is allowed a place there, chiefly, because it is the earliest
of all pears, ripening at the beginning of July. Fruit very small,
turbinate. Skin yellow, with a dull, red cheek. Flesh break-
ing, sweet, with a slight musk flavour. Shoots dark brown;
very productive.

Locks. Hov. Mag.
Locke’s New Beurré.

This is a native fruit, originated by James Locke, West Cam-
bridge, Mass. Fruit medium, roundish, obovate. Skin dull yel-
lowish-green, slightly mottled with spots of darker green and
bits of russet. Flesh greenish-white, melting, and juicy, with a
sprightly, vinous flavour. November and December.

Louist Bonng. O. Duh. Lind. Thomp.
Louise Bonne Réal. St. Germain Biane.

An old French winter pear. Fruit large, pyriform, a little
rounded towards the stalk. Skin smooth, pale green. Flesh
white, rather coarse-grained, melting, sweet, and pretty good.
December.

Mansuette. Duh.
Solitaire. Beurré de Semur.

Fruit large, short, pyriform, Skin greenish-yellow. Flesh
half melting, juicy, somewhat astringent; a baking pear. Sep-
tember.

Marie Lovuisse Nova. Van Mons. Ken.

This variety was sent by Van Mons to Mr. Manning. It will
by no means bear a comparison with the Marie Louise, though
in some seasons a very good fruit. .The wood is very strong
and dark coloured. Fruit rather large, regular, pyriform, up-
right. Skin smooth, yellow, with a brownish-red cheek. Flesh
at first melting, juicy, and sometimes rich, but quickly decays.
Last of September.

Martin Sec. Thomp. Bivort.
Rousselette d’Hiver.

Tree vigorous, very productive. Fruit small, high-bulged,
25

578 THE PEAR.

pyriform. Skin deep yellow, shaded with crimson, and consi-
derably covered with russet. Stem long, curved. Calyx open,
basin very small. Flesh granular, half-breaking, with an agree-
able flavour; excellent for cooking. November to February.

Marcu BerGamorre.

One of Mr. Knight’s seedlings. Fruit small or medium. Co-
lour green, with small grey dots and large patches of russet.
Stalk long, straight, in a cavity like that of an apple. Flesh
coarse, greenish, of no decided excellence.

McVean.

Origin, Monroe County, N. Y.

Tree very vigorous, very productive. Fruit large, oblate, de-
pressed-pyriform ; very broad at calyx. Skin yellow, dotted and
patched with russet. Flesh juicy, but somewhat astringent.
October.

MessirE JEAN. O. Duh, Mill. Thomp.

Monsieur Jean. Messire Jean Doré,
Messire Jean Gris. Mr. John.
Messire Jean Blanc. John.

An old French pear, but rather coarse-grained and gritty.
Shoots dark grey. Fruit of medium size, turbinate. Skin some-
what rough, yellow, nearly covered with brown russet. Flesh
gritty, white, crisp, juicy, and breaking, with a very sweet fla-
vour. November and December.

Micwaux. Man. in H. M.
Compte de Michaux.

Fruit of medium size, nearly round. Skin light yellowish-
green, with a faint blush on the sunny side. Flesh white, half
buttery, juicy, sweet, but second rate. September and October.

Moccas. Thomp.

Originated by Mr. Knight. A good grower; productive, but
not of good quality.

Fruit medium, obovate. Skin green, sprinkled with small
dots. Flesh juicy, but not rich. December.

Muscat Rozert. Thomp. O. Duh. Lind.

Poire a la Reine. Musk Robine. Lind.
D’ Ambre. Early Queen. ~
St. Jean Musqueé Gros. Queen’s Pear.

A larger and better (than Little) Muscat. Middle of July,
and lasts only a few days.

THE PEAR. 579

Fruit small, turbinate. Skin greenish-yellow. Flesh white,
tender, juicy, and pleasant.

Naumrrac. Man.

A native of Salem, Mass. In wood and leaf it resembles the
Brown Beurré. Fruit medium, roundish. Skin yellow russet.
Flesh juicy, melting, but rather astringent in flavour. Bears
abundantly. October.

“Oxtver’s RusseEv.

Fruit below medium, roundish. Skin rough, cinnamon rus-
set, on yellow ground, with a blush. Stalk in a cavity; basin
small. Flesh whitish, coarse, without much flavour. Last of
September.

OrancEe Bercamortre. Coxe.

Fruit medium, broadly turbinate. Skin rough, yellow. Flesh
firm, rather acid for eating, but excellent for baking. Septem-
ber.

Oranee v’Hiver.
Winter Orange.

Fruit medium; an old pear, very productive; not desirable
for table, but a good baking pear. November, December.

ParttEAv. Van Mons. Man in H. M.

A Belgian pear, of good quality, but rather coarse-grained.
Fruit medium, turbinate. Skin rough, greenish-yellow with
patches of russet. Flesh juicy, sweet. Early in September.

PENNSYLVANIA.
Smith’s Pennsylvania.

The Pennsylvania is a seedling, originated by J. B. Smith,
Esq., of Philadelphia, a well known amateur.

Fruit of medium size, obovate, a good deal narrowed towards
the stalk, Skin brown russet, nearly covering a dull yellow
ground, and becoming russet-red on the sunny side. Flesh yel-
lowish-white, not very fine grained, juicy, half melting, sweet,
perfumed, musky flavour. Middle and last of September.

Pirt’s Prottric.

Pitt’s Surpasse Marie. Ken.
Surpass Maria Louise, (incorrectly of some American gardens.)
An English fruit of medium size, oblong-pyriform, Skin yel-
low, a little russeted. Flesh juicy, soft, sweet, rather coarse,
and of indifferent quality. September.

580 THE PEAR.

Porr’s Scarier Masor.

Fruit rather large, obovate, yellow, with a bright red cheek.
Flesh white, breaking, and rather dry. Last of August.

Popr’s QUAKER.

Fruit very fair, middle sized, oblong-pyriform, smooth, yellow-
russet, juicy, melting and pleasant. October. Both these pears
are natives of Long Island, N. Y.

Princess Marta. Van Mons.

Fruit pyramidal, below medium. Skin yellowish, nearly
covered with russet. Stalk large and curved, fleshy at its june-
tion, in a small cavity. Calyx open, basin small. Flesh rather
coarse, sweet, and agreeable. October.

“
Princess or OrancE. Lind. Thomp. P. Mag.

Princesse d’Orange. Princesse Conquéte.

A Flemish variety, raised by the Count Coloma, in 1802.
Fruit medium, roundish. Skin cinnamon russet in the shade,
bright reddish-russet in the sun. Flesh pale yellowish-white,
crisp, juicy, astringent. October and November.

Princess CHartotre. Am. Pom.

Raised by Esperen. A vigorous tree, productive. Fruit me-
dium, depressed-pyriform. Color greenish. Stalk stout and
long in acavity ; basin broad and shallow. Of great excellence
in Belgium, but hitherto worthless here. October, November.

QuEEN oF THE Low Countrizs. Ken. Man. in I. M.
Reine des Pays Bas. Van Mons.

Fruit large, often very large, broad pyriform, tapering ab-
ruptly to the stalk. Skin in the shade dull yellow, dotted and
russeted around the eye, and overspread with fine dark red on
the side next the sun.

Flesh white, buttery, melting, and juicy, witha rich, sub-acid,
vinous flavour. Variable, sometimes poor. Early in October.

Rene Carouine. Thomp.
A European pear, only fit for cooking. Fruit of medium size,
narrow-pyriform. Skin yellow with a brownish-red cheek.
Flesh white, crisp, rather dry and indifferent in quality. No-
vember.

THE PEAR. 581

RovssELET DE Meester. Van Mons. Man in H. M.

Ferdinand de Meester? ois.
Surpasse Meurice.
Fruit medium, roundish. Skin pale-yellow, red next the sun,
Flesh juicy, sugary, coarse, not rich. October.

Rovusseter Hatir. O. Duh. Thomp.

Early Catharine. Come. Early Rousselet. Lind.
Kattern, of Boston. Perdreau.
Cyprus Pear. Poire de Chypre.~ Poit.

The Rousselet Hatif, better known in our markets as the
Early Catharine Pear, though not a first rate fruit, has good
qualities asan early variety. Productive, long slender branches.
Fruit rather small, pyriform. Skin, when fully ripe, yellow, with
a brownish-red cheek.

Flesh a little coarse-grained, sweet, pleasant, and slightly per-
fumed. Ripens the middle of August, apt to rot at the core.
Young shoots stout, olive coloured.

Rovusse.et DE Ruxerms. O. Duh, Thomp.

Rousselet. Petit Rousselet. Nois.
Spice or Musk Pear.

This French pear, originally from Rheims, is supposed to
have been the parent of our Seckel. There is a pretty strong
resemblance in the colour, form, and flavour of the two fruits,
but the Seckel is much the most delicious. The growth is quite
different, and this pear has remarkably long and thrifty dark-
brown shoots. It is sugary, and with a peculiarly aromatic,
spicy flavour, and if it were only buttery, would be a first rate
fruit. Fruitsmall, turbinate, obovate, inclining to pyriform. Skin
yellowish-green with brownish-red and russety specks.

Flesh breaking or half buttery, with a sweet, rich, aromatic
flavour. Ripe at the beginning of September, subject to rot at
the core.

Sronz. Hov. Mag.

Origin, Ohio. Tree vigorous and productive. Fruit large,
broad-pyriform, uneven. Skin bright yellow with a sunny cheek.
Stalk large, long, and curved. Calyx large; basin open, broad
and shallow.

Flesh white, somewhat buttery, slightly astringent. August.

Sr. Denis.

Tree vigorous, with long, dark-reddish branches. Fruit small,

582 THE PEAR.

turbinate, angular. Skin yellowish, considerably shaded with
crimson,thickly sprinkled with crimson dots. Stalk long. Calyx
open; broad, shallow, uneven basin. Flesh breaking, a little
coarse, sweet, and aromatic; rots at the core unless gathered
early. Last of August.

Sucre Verr. Thomp. Brivort.
Green Sugar.

Fruit medium or small, oblate, inclining to turbinate. Skin
green. Stalk medium, fleshy at its insertion in a very slight
cavity ; basin shallow. Flesh juicy, melting, sweet, and plea-
sant. October.

Svear Tor. Thomp.
July Pear. — Prince’s Sugar.
Prince’s Sugar Top.
Fruit roundish-top-shaped. Skin smooth, yellow. Flesh
white, somewhat juicy and breaking, sweet, but with little fla-
vour. Last of July.

Sucréze p—E Hoyerswerpa. Thomp.
Sugar of Hoyersworda.

A pleasant German pear, of peculiar flavour, good when
ripened in the house. It bears immense crops. Fruit small,
obovate. Skin pale yellowish-green, thickly sprinkled with
greenish-russet dots.

Flesh white, quite juicy, with a sweet and piquant flavour.
It does not keep long. Last of August.

Summer Sr. Germain. Thomp.

Short’s Saint Germain. Saint Germain de Martin.
St. Germain @Eté. M. Duh.

A pleasant, juicy, summer pear, of second rate flavour, bear-
ing large crops.

Fruit of medium size, obovate. Skin pale green all over the
surface. Stalk an inch and a quarter long, obliquely inserted.
Calyx large, in a basin scarcely sunken. Flesh juicy, tender,
with a very slight acid. Last of August.

Summer Franc Rat. Thomp. Lind. P. Mag.

France Réal @Eté. Diel. Gros Micet d’Eté.
Fondante. Knoop. Green Chisel?
Green Sugar.

Fruit of medi:m size, obovate, but largest in the middle, and
tapering each vay. Skin pale yellowish-green, dotted with

THE PEAR. 583

small, brownish-green dots. Flesh white, fine grained, buttery,
sugary. Corelarge. Ripe early in September.

Summer Ross.
Epine Rose. Dhu. Nois. Poire de Rose.

Caillot Rosat d’Eté. Epine d’Eté Couleur Rose.
Thorny Rose. Jil. Rosenbirne, of the Germans.
Ognon,

Epine d’Ete. t wrongly of etic.

Fruit medium, roundish. Skin faint yellow, with a red rus-
set cheek. Flesh white, coarse. Last of August, not eatable.

Summer Bon Curirien. Mill. Thomp. Lind. P. Mag.

Bon Chrétier d’Eté. O. Duh, Musk Summer Bon Chretien. Coze.
Gratioli. Sommer Apothekerbirne.
Gratioli d’Eté. of the Sommer Gute Christenbirne. of the
Gratioli di Roma. Die Sommer Christebirne.

Summer Good Christian. Large Sugar, of some.

Italians. Germans.

This is one of the oldest pears, having been cultivated for
the last two centuries, all over Europe. It is common with us,
but the stock is generally somewhat diseased.

Fruit large, irregularly bell-shaped or pyriform, with swollen,
knobby sides. Skin yellow, with an orange-blush. Flesh yel-
lowish, coarse grained, very juicy, and of a pleasant, simply
sweet flavour. Last of August, or early in September.

Superronpants. Thomp.

Fruit of medium size, obovate. Skin smooth, pale yellow,
marked with russet. Flesh white, buttery, melting, and good
October.

Swan’s Eag. Thomp. Lind.
Moor-fowl Eegz, incorrectly of some Boston gardens.

Fruit small, oval. Skin pale green, washed with pale brown
on the sunny side, and dotted with brownish specks. Flesh
soft, juicy, with a sweet somewhat musky flavour. October.

Sytvanex. Nois. Thomp.
Bergamotte Sylvange. Green Sylvange. Lind.

Fruit roundish-obovate, shaped like a bergamot. Skin rough,
pale green, with a slightly darker green cheek. Flesh greenish-
white, juicy, tender and melting, with a sweet, agreeable
flavour. October, and keeps a long time.

584 THE PEAR.

TILLINGTON.

A seedling of Mr. Knight’s, hardly medium in size, obovate
Skin thick, rough, dark green, tinged with brown next the sun.
Flesh coarse, of not more than second-rate quality. October.

Va.iée Francue. Thomp, Duh.

De Vallée. Nois. Poit. Bonne de Keinzheim.
De Keinzheim.

Fruit medium, obovate, or turbinate. Skin yellowish-green.
Flesh white, not fine grained, quite juicy, but not buttery, an
of a simple sweet flavour. Last of August.

Van Mons Leon Le Cierc.

Van Mons Léon le Clere was originated by M. Léon le Clere,
an amateur cultivator, of Laval, in France, who, in naming it
desired to couple his own name, with that of his friend, Dr,
Van Mons—“ le grand prétre de Pomona.” Its shoots strong
upright, olive.

Tree cankers badly, and the fruit generally cracks, so that it
is scarcely worth cultivating.

Fruit large, oblong-obovate. Skin yellowish, much mingled
with brown over nearly the whole surface, and slightly russeted
near the stalk. Stalk an inch and a half long, rather stout,
obliquely inserted, with little depression. Calyx small, open,
set in a shallow basin. Flesh yellowish-white, buttery, and
melting, with a sugary flavour. October and Nevember.

Vireoutzuse. O. Duh. Poit. Thomp.
Poire-glace. Chambrette. Bujaleuf.

An excellent old French variety, which, in consequence of its
indifferent crops, is scarcely cultivated in the middle states.

‘Fruit medium, pyriform. Skin very smooth, yellowish-green
at maturity, sprinkled with numerous gray or reddish dots.
Flesh white, buttery, melting, and of good flavour. November
to January.

Witiiam Epwarps’. Wilder. Mss.

A seedling of Ex-Gov. Edwards, of New Haven, very pro-
ductive, and a good baking fruit, but not juicy or melting
enough for the dessert.

Fruit of medium size, obtuse-pyriform, terminating rather ab-
ruptly at the stalk. Skin yellow, and at maturity, profusely

_ THE PEAR. 583

dotted with red and russet points or dots on the sunny side.
Flesh yellowish-white, buttery, sugary. September.

Winvsor. Lind. Thomp.

Summer Bell. Cuisse Madame, of some.
Konge.

The Windsor is an old European pear, very commonly known
in some parts of this country, as the Summer Bell pear. It is,
however, only a cooking fruit. The tree is remarkable for its
stout, perfectly upright dark-brown shoots.

Fruit large, pyriform, or bell-shaped, widest above the middle,
narrowing to the eye. Skin yellowish-green. Flesh white,
tender, or soft, coarse-grained, with a somewhat astringent
juice. Rots at the core. Last of August.

Yar, Lind. Thomp.
Yutte.

A Dutch pear. The trees have slender, drooping branches.
Fruit small, turbinate. Skin brown russet. Flesh white, ten-
der, juicy, with a sugary, perfumed flavour. Rots quickly.
September.

Sclection of choice Pears to ripen in succession, from July
to April—Doyenne d’Eté Madeline, Bloodgood, Dearborn’s
Seedling, Beurré Giffart, Rostizer, Ott, Bartlett, Tyson, Osbands’
Sumner, Belle Lucrative, Flemish Beauty, Beurré Bose, Doy-
enne White, Doy enne Boussac, Beurré d’ Anjou, Seckel, Urbaniste,
Shelden, Church, Beurré Diel-Dix, Beurré Langelier, Lawrence,
Winter Nelis, Beurré d’Aremberg, Beurré Gris d’ Hiver Nouveau,
Easter Beurré.

Selection of Pears for a cold climate-—Doyenne d@’Eté, Blood-
good, Rostizer, Fulton, Heathcote, Buffum, Beurré Bosc,
Flemish Beauty, Louise Bonne de Jersey on quince, Belle
Lucrative, Urbaniste, McLaughlin, Dix, Beurré Diel, Beurré
d’ Acralia, White Doyenne, Lewis, Winter Nelis, Princes
St. Germain, Glou Morceau on quince, Jaminett, Vicar of Wink-
field, Doyenne d’Hiver Nouveau.

Selection of Pears for dwarfs on quince stocks Belle Lucra-
tive, Beurré d’Amalis, Beurré Diel, Beurré Langelier, Beurré
d’Anjou, Duchess d’Angouleme, Doyenne d’Eté, Doyenne
Boussac, Easter Beurre, Figue d’Alengon, Glou Morceau,
Louise Bonne de Jersey, Napoleon, Nouveau Poiteau, Rostizer,
Soldat Laboureur, St. Michael Archangel, Urbaniste, Uvedale’s
St. Germain or Pound (for baking), Vicar of Winkfield, White
Doyenne.

a

THE PEAR.

List of untested foreign varieties promising well :—

Abbé Edouard.
Alexandrina.
Avoeat Allard.
Bergamotte Esperen.
Bezy de L’Ermite.
Beurré Kennes.
Bon Gustave.
Comte de Paris.
Colmar Delahant.
Cassante de Mars.
Desiré Cornelis.
Docteur Lantier.
De Tongres.
Doyen Dillen.
Doyenné Defais.
Dupuy Charles.
Emilie Bivort.
Gustave Bivort.

Gros Rousselet d’Aoat.

Gideon Paridant.

Henri Bivort.

Jules Bivort.

Laure de Glymes.
Leopold 1st.

Madame Eliza.

Madame Ducar.

Madame Adelaide De Réves.
Maréchal Dillon.
Mignonne d’Hiver.
Nouvelle Fulvie Grégoire.
Poire Péche.

Prince Albert.

Philippe Goes.

Souvenir d’Esperen.
Souveraine d’Printems.
Theodore Van Mons.

Tris Grégoire.

[ We are indebted to our friend Louis E. Berckmans, the Bel-
gian Pomologist, for the following lists of fruits, made at ou-
request, and feel assured they will give general satisfaction. |

A list of pear trees, of fine appearance, of vigorous growth,
of a natural pyramidal shape (or easily kept in that form), of
good bearing disposition, with fruit of good or best quality; in
a word, best adapted to a lawn, or garden walk, where orna-
ment and beauty are required, as well as the more essential
qualities of a pear tree.

lst List—For Beauty of Form.
On Quince or Pear Stock. On Pear Stock, or Double-worked.

Beurré Laugelier. Andrews.

Beurré Superfin. Buffum.

Belle Lucrative. Belle Epine Dumas
Esperine. Capsheaf.

Fig of Angers. Frederica Bremer.
Glou-morceau. Kingsessing.
Nouveau Poiteau. Lawrence.

St. Michael Archangel. Onondaga.

Urbaniste.
Vicar of Winkfield.

Oswego Beurré.

Sterling.

Walker.

2d List—Trees not quite so Fine as Pyramids.

On Quince and Pear.

Beurré Diel.
Beurré d’ Anjou.
Baronne de Mello.

Pear Stock, or Double-worked.
Beurré Clairgeau.

Boston.

Brandywine.

THE PEAR,

On Quince and Pear.

Bonne d’Ezée.

Duchesse d’Angouléme.
Doyenné Gris.

Howell.

Jaminette.

Louise Bonne de Jersey.
Meriam.

Ott’s Seedling.

Stevens’s Genesee.
Theodore Van Mons.

587

Pear Stock, or Double-worked.
Dix.

Doyenné Boussae.
Fondante de Malines.
Flemish Beauty.
Frankford.

Fulton.

Graslin.

General Taylor.
Heathcote.

Hericart.

Niles.

Pratt.

Wadleigh.

Sorts not sufficiently tested, but of a fine pyramidal and or-

namental form :—

On Pear Stock, or Double-worked.

Albertine.
Alexandre Lambré.
Abbé Edouard.
Arlequin Musqué.
Amand Bivort.
Alexandrina.
Bon Gustave.
Beurré Berckmans.
Beurré Hamecher.
Beurré Rouge Tardif
Beurré Burnieq.
Bergamotte Esperen.
ie Sageret.
Bezv de Printemps.
ave, Je Li Ermite.
Belle du Grand Montrouge.
3 Bois Napoleon.
Comte de Paris.
Charles Frederick.
Charles (or Charlotte) de Bou-
logne.
Conseiller Ranwez.
Colmar Josse Smet.
Desiré Cornelis.
De Lamartine.

Doyenné du Comice.
Esther Conte.

Felix de Liem.
Fondante de Noel.
Gedeon Paridant.

Gros Colmar Van Mons.
Gustave Bivort. .
Henkel.

Henri Van Mons.
Juive.

Leon Leclere de Laval.
Louis Dupont.
Maréchal Pélissier.
Monseigneur A ffre.
Prince Albert.
Philippe Goes.

Poire Péche.

Parfum d’ Aoftit.

Pius the IXth.
Souvenir d’Esperen.
Souveraine de Printemps.
Surpasse Fortuneé.
Tea.

Ursule Van Mons.

Straggling trees of drooping and irregular habits, or bearing
upon the extremities of the branches :—

Beurré Giffart.
Beurré d’Amanlis.
Catillae.

Columbia.

Colmar Nelis.
Chancellor.
vosephine Malines,

Madeleine.
Marie Louise.
Passe Colmar.
Poire Morel.
Rostizer.

St. Ghislain.

588 THE PEACH.

Although these sorts can be reduced and kept in pyramidal
shape, they are not so well fitted for it, and will never bear so
well, if they bear at all.

CHAPTER XXII

THE PEACH,

Persica vulgaris, Dec. ; Rosacece of botanists.
Pécher, of the French; Pjirschbawm, German; Persickkeboom, Dutch ; Per-
sica, Italian ; and Zl Melocoton, Spanish.

Tue peach tree is a native of Persia and China, and was
brought from the former country to Italy by the Romans in the
time of the Emperor Claudius. It was considerably cultivated
in Britain as early as the year 1550, and was introduced to this
country by the early settlers somewhere about 1680. From
Persia, its native country, its name in all languages—Persico—
Pécher—peach—has evidently been derived.

The peach is a rather small fruit tree, with narrow, smooth,
serrated leaves, and pink blossoms. It is more tender and of
shorter duration than most other of the fruits usually grown in
temperate climates. It is never raised in England, and not
generally in France, without the aid of walls. Even at Mon-
treuil, near Paris, a village whose whole population is mainly
employed in cultivating the peach for market, it is grown entirely
upon whitewashed walls. China and the United States are,
therefore, the only temperate countries where the peach and the
apple both attain their highest perfection in the open orchard.
The peaches of Pekin are celebrated as being the finest in the
world, and of double the usual size.*

It is a curious fact in the history of the peach, that with its
delicious flavour were once coupled, in the East, certain notions
of its poisonous qualities. This idea seems vaguely to have
accompanied it into Europe, for Pliny mentions that it was sup-
posed that the king of Persia had sent them into Egypt to poison
the inhabitants, with whom he was then at war. As the peach
and the almond are closely related, it has been conjectured by
Mr. Knight that the poisonous peaches referred to were swollen
almonds, which contain a considerable quantity of prussic acid.
But it is also worth remarking that the peach tree seems to hold

* The Horticultural world, since our intercourse has been put upon a
more favourable footing with the “ Celestial Empire,” are looking with great
eagerness to the introduction of many valuable plants and trees, the Chi-
nese being the most curious and skilful of merely practical gardeners.

THE PEACH. 589

very much the same place in the ancient Chinese writings, that
the tree of knowledge of the old Scriptures, and the golden
Hesperides apples of the heathens, do in the early history of the
western nations. The traditions of a peach tree, the fruit of
which when eaten conferred immortality, and which bore only
once in a thousand years—and of another peach tree of know-
ledge, which existed in the most remote period on a mountain
guarded by a handred demons, the fruit of which produced
death—are said to be distinctly preserved in some of the early
Chinese writings. Whatever may have been the nature of these
extraordinary trees, it is certain that, as Lord Bacon says, “ not
a slip or sucker has been left behind.” We must therefore con-
tent ourselves with the delight which a fine peach of modern
times affords to the palate and the eye.

We believe there is at the present time no country in the
world where the peach is grown in such great quantities as in
the United States.* North of a line drawn from the Mohawk
river to Boston, comprising most of the Eastern States, they do
not indeed flourish well, requiring some artificial aid to produce
regular crops; but in all the Middle, Southern, and Western
States, they grow and produce the heaviest crops in every garden
and orchard. Thousands of acres in New Jersey, Delaware and
Maryland, are devoted to this crop for the supply of the markets
of New York and Philadelphia; and we have seen, in seasons of
great abundance, whole sloop loads of fruit of second quality, or
slightly decayed, thrown into the North river in a single morn-
ing. The market price usually varies from fifty cents to four
dollars per bushel, according to the abundance of the crop, and
to the earliness or lateness of the season at which they are
offered ; one hundred and fifty cents being considered a good
retail price. Many growers in New Jersey have orchards of
from 10,000 to 20,000 trees of different ages, and send to market
in good seasons as many bushels of fruit from the bearing trees.
When the crop is not universally abundant, the profits are very
large ; if the contrary, they are often very little. But, as in some
districts, especially in New Jersey, peaches are frequently grown
on land too light to produce good crops of many other kinds, the
investment is a good one in almost all cases. Undoubtedly,
however, the great peach-growing district of the United States
will one day be the valleys of the Ohio and Mississippi. With
an equally favourable climate, that portion of the country pos-
sesses a much finer soil, and the flavour of its peaches is unusual-
ly rich and delicious.

The very great facility with which the peach grows in this

** Tt will amuse our readers to readin McIntosh’s work, ‘The Orchard,”
that ‘the Americans usually eat the clingstones, while they reserve the
freestones for feeding the pigs!”

590 THE PEACH.

country, and the numerous crops it produces, almost without
care, have led to a carelessness of cultivation which has greatly
enfeebled the stock in the eastern half of the Union, and, as we
shall presently show, has, in many places, produced a disease
peculiar to this country. This renders it necessary to give some
additional care and attention to the cultivation of the peach ; and
with very trifling care, this delicious fruit may be produced in
great abundance for many successive years.

Usss. Certainly no one expects us to write the praises of the
peach as the most delicious of fruits. “To gild refined gold”
would be a task quite as necessary, and if any one doubts the
precise rank which the peach should take among the different
fruits of even that cornucopian month—September—and wishes
to convince us of the higher flavour of a Seckel or a Belle Lucra-
tive pear, we will promise to stop his mouth and his argument
with a sunny-cheeked and melting “George the Fourth,” or
luscious “ Rareripe!” No man who lives under a warm sun
will hesitate about giving a due share of his garden to peaches, if
he have noorchard ; and ever: he who lives north of the best In-
dian corn limits, ought to veuture on a small line of espalier, for
the sake of the peach. In pies and pastry, and for various
kinds of preserving, the peach is everywhere highly esteemed.
At the south and west, where peaches are not easily carried to
market, a considerable quantity of peach brandy is annually
distilled from them, but we believe by no means so much as
formerly. Hogs are fattened, in such districts, on the refuse of
the orchard and distillery.

In Western New-York, and indeed in most parts of the coun-
try where peaches are largely cultivated, the fruit is dried, and
in this state sent to market in very large quantities. The dry-
ing is performed, on a small scale, in spent ovens; on a large
scale, in a small drying house heated by a stove, and fitted up
with ventilated drawers. These drawers, the bottoms of which
are formed of laths, or narrow strips sufficiently open to allow
the air to circulate through them, are filled with peaches in halves.
They are cut in two without being peeled, the stones taken out,
and the two halves placed in a single layer with the skin down-
ward. Ina short time the heat of the drying house will com-
plete the drying, and the drawers are then ready for a second
filling. Farther south they are spread upon boards or frames,
and dried in the sun merely ; but usually with the previous pre-
paration of dipping the peaches (in baskets) for a few minutes
in boiling water before halving them.

The leaf of the peach, bruised in water and distilled, gives the
peach water, so much esteemed by many for flavouring articles
of delicate cookery ; and steeped in brandy or spirits, they com-
municate to it the flavour of Noyeau. Indeed a very good
imitation of the celebrated Noyeau is made in this way, by using

THE PEACH. 591

the best white brandy, which, after being thus flavoured, is
sweetened with refined sugar mixed with a small quantity of
milk, and afterwards decanted.

Propagation. The peach is the most easily propagated of all
fruit trees. A stone planted in the autumn will vegetate in the
ensuing spring, grow three or four feet high, and may be budded
in August or September. Two years from this time, if left undis-
turbed, it will usually produce a small crop of fruit, and the next
season bear very abundantly, unless the growth is over-luxuriant

In nursery culture, it is customary to bury the peach stones,
in autumn, in some exposed spot, in thick layers, covered with
earth. Here they are allowed to le all winter. As early in
the spring as the ground is in fine friable condition, the stones
are taken out of the ground, cracked, and the kernels sown in
mellow, prepared soil, in the nursery rows where they are to
grow. ‘They should be covered about an inch deep. Early in
the following September they will be fit for budding. This is
performed with great care on the peach, and grafting is there-
tore seldom or never resorted to in this country, except at
the south. The buds should be inserted quite near the ground.
The next season the stock should be headed back in March, and
the trees will, in good soil, grow to the height of a man’s head in
one year. This is, by far, the best size for transplanting the
peach—one year old from the bud.

For northern latitudes, for cold soils, and for training, the
plum stock is much preferable to the peach for budding the fine
varieties. In England the plum stock is universally employed.
The advantage gained thereby is, not only greater hardihood,
but a dwarfer and neater habit of growth, for their walls. In
France, some of the best cultivators prefer the almond stock,
and we have no doubt, as it would check the over-productive-
ness of the peach, it would be desirable to employ it more
generally in this climate. Still, healthy peach stocks afford the
most natural foundation for the growth of standard orchard
trees. At the same time we must protest against the indiscri-
minate employment (as is customary with some nurserymen)
of peach stones from any and every source. With the present
partially diseased state of many orchards in this country, this is
a practice to be seriously condemned; and more especially as,
with a little care, it is always easy to procure stones from sec-
tions of country where the Yellows is not prevalent.

For rendering the peach quite dwarf, the Mirabelle plum
stock is often employed abroad.

Som anv Situation. The very best soil for the peach is a
rich, deep, sandy loam; next to this, a strong, mellow loam ;
then a light, thin, sandy soil; and the poorest is a heavy, com-
pact clay soil. We are very well aware that the extensive and
profitable appropriation of thousands of acres of the hghtest

592 THE PEACH.

sandy soil in New Jersey and Delaware, has led many to believe
that this is the best soil for the peach. But such is not the fact,
and the short duration of this tree in those districts is unques-
tionably owing to the rapidity with which the soil is impoverished.
We have, on the contrary, seen much larger, finer, and richer
flavoured peaches, produced for a long time successively, on mel-
low loam, containing but little sand, than upon any other soil
_whatever. .

It is a well-founded practice not to plant peach orchards suc-
cessively upon the same site, but always to choose a new one,
From sixteen to twenty-five feet apart may be stated as the lim-
its of distance at which to plant this tree in orchards—more
space being required in warm climates and rich soils than under
the contrary circumstances. North of New York it is better al-
ways to make plantations in the spring, and it should be done
pretty early in the season. South of that limit it may usually
be done with equal advantage in the autumn.

In districts of country where the fruit in the blossom is lable
to be cut off by spring frosts, it is found of great advantage to
make plantations on the north sides of hills, northern slopes or
elevated grounds, in preference to warm valleys and southern
aspects. In the colder exposures the vegetation and blossoming
of the tree is retarded until after all danger of injury is past.
Situations near the banks of large rivers and inland lakes are
equally admirable on this account, and in the garden where we
write, on the banks of the Hudson, the blossoms are not injured
once in a dozen years, while on level grounds only five miles
in the interior, they are destroyed every fourth or fifth season.

With regard to the culture of peach orchards, there is a
seeming disparity of opinion between growers at the north and
south. Most of the cultivators at the south say, never plough
or cultivate an orchard after it has borne the first crop. Plongh-
ing bruises the roots, enfeebles the trees, and lessens the crop.
Enrich the ground by top dressings, and leave it in a state of
rest. The best northern growers say, always keep the land in
good condition,—mellow and loose by cultivation,—and crop it
very frequently with the lighter root and field crops. Both are
correct, and it is not difficult to explain the seeming difference
of opinion.

The majority of the peach orchards south of Philadelphia, it
will be recollected, grow upon a thin, light soil, previously rather
impoverished, In such soils, it is necessarily the case, that the
roots lie near the surface, and most of the food derived by them
is from what is applied to the surface, or added to the soil.
Ploughing therefore, in such soils, wounds and injures the roots,
and cropping the ground takes from it the scanty food annually
applied or already in the aoil, which is not more than sufficient
for the orchard alone, In a atronger and deeper soil, the roots

—_—_

THE PEACH. 593

of the peach tree penetrate farther, and are, mostly, out of the
reach of serious injury by the plough. Instead of losing by
being opened and exposed to the air, the heavier soil gains
greatly in value by the very act of rendering it more friable,
while at the same time it has naturally sufficient heart to bear
judicious cropping with advantage, rather than injury, to the
trees. The growth and luxuriance of an orchard in strong land,
kept under tillage, is surprisingly greater than the same allowed
to remain in sod. The difference in treatment, therefore, should
always adapt itself to the nature of the soil. In ordinary cases,
the duration of peach orchards in the light sandy soil is rarely
more than three years in a bearing state. In a stronger soil,
with proper attention to the shortening system of pruning, it
may be prolonged to twenty or more years.

Pruning. It has always been the prevailing doctrine in this
country that the peach requires no pruning. It has been allow-
ed to grow, to bear heavy crops, and to die, pretty much in its
own way. This is very well for a tree in its native climate,
and in a wild state ; but it must be remembered that the peach
comes from a warmer country than ours, and that our peaches
of the present day are artificial varieties. They owe their origin
to artificial means, and require therefore a system of culture to
correspond.

In short, we view this absence of all due care in the manage-
ment of the peach tree, after it comes into bearing, as the prin-
cipal original cause of its present short duration, and the
disease which preys upon it in many of the older parts of the
country. We therefore earnestly desire the attention of peach
growers to our brief hints upon a regular system of pruning this
valuable tree. Of course we speak now of common standard
trees, in the orchard or garden.

A peach tree, left to itself after being planted, usually comes
into bearing the third or fourth year, and has a well-shaped,
rounded head, full of small bearing branches, and well garnish-
ed with leaves. It must be borne in mind that the fruit is only
borne on the young shoots
of the previous summet’s
growth. In a young tree ( Le
these are properly distributed aN \S LZ
throughout. But in a cou- é
ple of seasons, the tree be-
ing left to itself, the growth
being mostly produced at the
ends of the principal branch-
es, the young shoots in the
interior of the head of the

tree die out. The conse- 4 peach tree without pruning, as com-
quence is, that in a short monly seen,

S bho

594 THE PEACH.

time the interior of the tree is filled with long lean branches,
with only young shoots at their extremities. Any one can see
that such a tree can be provided with but half the number of
healthy strong shoots for bearing, that one would have if filled
throughout with vigorous young wood. The sap flows tardily
through the long and rigid branches, and not half leaves enough
are provided to secure the proper growth of the fruit. And,
finally, all the fruit which the tree yields being allowed to remain
at the ends of the branches, they often break under its weight.

Now, we propose to substitute for this, what is generally
known as the shortening-in system of pruning. We affirm,
both from its constant success abroad, and from our own expe-
rience and observation in this country, that putting its two dis-
eases out of the question (which we will presently show how to
avert), the peach may be continued in full vigour and produc-
tion in any good soil, for from ten to thirty years.

Let us take a healthy tree in the orchard or garden, in its
first blossoming year. It is usually about 6 to 8 feet high, its
well-shaped head branching out about three feet* from the
ground. It has never yet been trimmed except to regulate any
deformity in its shape, and this is so much the better.

At the end of February, or as early in the spring as may be,
we commence pruning. This consists only of shortening-in,
i.e. cutting off half the last year’s growth over the whole out-
side of the head of the tree, and also upon the inner branches.
As the usual average growth is from one to two feet, we shall
necessarily take off from six to twelve inches. It need not be
done with precise measurement; indeed, the strongest shoots
should be shortened back most, in order to bring up the others,
and any long or projecting limbs that destroy the balance of the
head should be cut back to a uniform length. This brings the
tree into a well-rounded shape. By reducing the young wood
one half, we at the same moment reduce the coming crop one
half in number. The remaining half, receiving all the sus-
tenance of the tree, are of double the size. The young shoots,
which start out abundantly from every part of the tree, keep it
well supplied with bearing wood for the next year, while the
greater luxuriance and size of the foliage, as a necessary conse-
quence, produces larger and higher flavoured fruit.| Thus,

* We think low heads much preferable to high ones on many accounts.
They shade the root, which insects are therefore much less liable to at-
tack, and they are more within reach both for pruning and gathering.

+ It is well, in shortening-back, to cut off the shoot close above a wood-
bud rather than a blossom-bud. Few persons are aware how much the
size and beauty of the fruit depends on the size and vigour of the leaves.’
We have seen two peach trees of the same age side by side, one unpruned,
and the other regularly shortened-in, and both bearing about four bushels.
That of the latter was, however, of double the size, and incomparably
finer.

yw

THE PEACH. 59

¢

while we have secured against the prevalent evil, an over-crop,
we have also provided for the
full nourishment of tlie present

year’s fruit, and induced a sup- Ws
ply of fruit-bearing shoots y Vy
throughout the tree, for the next f
season. WS

This course of pruning is fol- \ Y

lowed regularly, every year, for 2
the whole life of the tree. It is 3

done much more rapidly than eae
one would suppose; the pruned A peach tree pruned by the shorten-
wounds are too small to cause ing-in mode.

any gum to flow; and it is done

at the close of winter, when labour is worth least to the culti-
vator.

The appearance of a tree pruned in this way, after many
years of bearing, is a very striking contrast to that of the poor
skeletons usually seen. It is, in fact, a fine object, with a thick,
low, bushy head, filled with healthy young wood, and in the
summer with an abundance of dark-green, healthy foliage, and
handsome fruit. Can any intelligent man hesitate about adopt-
ing so simple a course of treatment to secure such valuable
results? We recommend it with entire confidence to the
practice of every man in the country that cultivates a peach
tree. After he has seen and tasted its good effects, we do nct
fear his laying it aside.*

* While this is going through the press, our attention is drawn to the
following remarkable examples of the good effects of regular pruning,
which we translate from the leading French Journal of Horticulture. We
ask the attention of our readers to these cases, especially after perusing
our remarks on the Yellows and its cause:

““M. Duvilliers laid before the Royal Society of Horticulture an account
of some old peach trees that he had lately seen at the Chateau de Villiers,
near Ferté-Aleps (Seine-et-Oise). These trees, eight in number, are grow-
ing upon a terrace wall, which they cover perfectly, and yield abundant
crops. The gardener assured M. Duvilliers that they had been under his
care during the thirty years that he had been at the chateau; that they
were as large when he first saw them as at present, and that he supposed
them to be at least sixty years old. We cannot doubt (says the editor) that
it is to the annual pruning that these peach trees owe this long life; for the
peach trees that are left to themselves in the latitude of Paris never live beyond
twenty or thirty years. M. Duvilliers gave the accurate measurement of
the trunks and branches of these trees, and stated, what it is more inter-
esting to know, that although all their trunks are hollow, like those of
old willows, yet their vigour and fertility are still quite unimpaired. (An-
nales dela Société d’ Horticulture, tome xxx. p. 58.)

In volume 25, page 67, of the same journal, is an account of a remark-
able peach tree in the demesne of M. Joubert, near Villeneuve le Roi
(département de ]’Yonne). It is trained against one of the wings of the
mansion, covers & large space with its branches, and the circumference of

596 THE PEACH.

Training the peach tree against walls or espaliers is but little
practised in this country, except in the neighbourhood of Boston,
Espalier training, on a small scale, is however highly worthy of
the attention of persons desiring this fruit in the colder parts of
the country, where it does not succeed well as a standard,
Everywhere in New-England excellent crops may be pro-
duced in this way. Full directions for training the peach, with
illustrations, are given in page 38.

Insecrs and Diseases. For a considerable time after the
peach was introduced into America, it was grown everywhere
south of the 40° of latitude, we may say literally without cul-
tivation. It was only necessary to plant a stone in order to
obtain, in a few years, and for a long time, an abundance of
fruit. Very frequently these chance seedlings were of excellent
quality, and the finer grafted varieties were equally luxuriant. In
our new western lands this is now true, except where the disease
is carried from the east. But in the older Atlantic states, two
maladies have appeared within the last twenty years, which,
beacuse they are little understood, have rendered this fine fruit
tree comparatively short-lived, and of little value. These are
the Peach-borer, and the Yellows.

The Pracu-sorer, or Peach-worm (4geria exitiosa, Say),
does great mischief to this tree by girdling and devouring the
whole circle of bark just below the surface of the ground, when
it soon languishes and dies.

The insect in its perfect state is a slender, dark-blue, four-
winged moth, somewhat like a wasp. It commences depositing
its eggs in the soft and tender bark at the base of the trunk,
usually about the last of June, but at different times, from June
to October. The egg hatches and becomes a small white borer
or grub, which eventually grows to three-fourths of an inch
long, penetrates and devours the bark and sap wood, and, after
passing the winter in the tree, it enfolds itself in a cocoon under
or upon the bark, and emerges again in a perfect or winged
form in June, and commences depositing its eggs for another
generation.

It is not difficult to rid our trees of this enemy. In fact,
nothing is easier to him who is willing to devote a few moments
every season to each tree. The eggs which produce the borer,
it will be recollected, are deposited in the soft portion of bark
just at the surface of the earth. Experience has conclusively

its trunk, taken at some distance from the ground, is two feet and a half.
It is known to be, actwally, of more than 93 years’ growth, and is believed to
be more than 100 years old. It is still in perfect health and vigour. It
is growing in strong soil, but it has been regularly subjected to a uni-
form and severe system of pruning, equivalent to our shortening-in mode.
Where can any peach tree, of half this age, be found in the United States,
naturally a much more favourable climate for it than that of France?

THE PEACH. 5y97

proved that if a small quantity, say half a peck of air-slaked
lime, is heapec! around the trunk of each tree at the end of May
and suffered to remain till October, the peach-borer will not at-
tack it. It has been tried most successfully in large orchards,
where the protected trees have long remained sound, while
those unprotected have been speedily destroyed by the borer.
The remedy undoubtedly lies chiefly in covering the most vul-
nerable portion of the tree from the attack of the insect; and
therefore persons have been more or less successful with ashes,
charcoal, clay, mortar, and other protectives. But we recom-
mend for this purpose air-slaked lime or ashes,* because these
more fully answer the purpose as protectives, and when spread
over the surface, as they should be every autumn, they form the
best fertilizers for the peach tree.

This is the easiest and the most successful mode, and it
should not be neglected a single season. Many careful and
rigid cultivators prefer a regular examination of the trees every
spring and autumn. On removing the earth, for a few inches,
the appearance of gum or castings quickly indicates where the
borer has made his lodging. A few moments with the knife
will then eradicate the insect for the season. This is a very
effectual mode, but not, on the whole, so simple or so good as
the other, because the tree is always left exposed to attack, and
to consequent injury, before the insect is dislodged.

Tue YEttows. This most serious malady seems to belong
exclusively to this country, and to attack only the peach tree.
Although it has been the greatest enemy of the peach planter
for the last thirty years—rendering the life of the tree uncer-
tain, and frequently spreading over and destroying the orchards
of whole districts—still little is known of its nature, and nothing
with certainty of its cause. Many slight observers have con-
founded it with the effects of the peach-borer, but all persons
who have carefully examined it, know that the two are totally
distinct. Trees may frequently be attacked by both the yel-
lows and the borer, but hundreds die of the yellows when the
most minute inspection of the roots and branches can discover
no insect or visible cause. Still we believe proper cultivation
will entirely rid our gardens and orchards of this malady ; an¢
this belief is in part borne out by experiments under our own
inspection. In order to combat it successfully, it is necessary
that the symptoms should be clearly understood.

Symptoms. The Yellows appears to be a constitutional dis-
ease, no external cause having yet been assigned for it. Its in-
fallible symptoms are the following :

1. The production upon the branches of very slender, wiry
shoots, a few inches long, and bearing starved, diminutive leaves.

* Bleached ashes.

598 THE PEACH.

These shoots are not protruded from the extremities, but from
latent buds on the main portions of the stem and larger
branches. The leaves are very narrow and small, quite distinct
from those of the natural size, and are either pale-yellow or des-
titute of colour.

2. The premature ripening of the fruit. This takes place
from two to four weeks earlicr than the proper season. The
first season of the disease it grows nearly to its natural size; the
following season it is not more than half or a fourth of that
size; but it is always marked externally (whatever may be the
natural colour) with specks and large spots of purplish red.
Internally, the flesh is more deeply coloured, especially around
the stone, than in the natural state.

Either of the foregoing symptoms (and sometimes the second
appears a season in advance of the first) are undeniable signs
ot the yellows, and they are not produced by the attacks of the
worm or other malady. .We may add to them the following
additional remarks.

It is established beyond question, that the yellows is always
propagated by budding or grafting from a diseased tree; that
the stock, whether peach or almond, also takes the disease, and
finally perishes ; ; and that the seeds of the diseased trees pro-
duce young trees in which the yellows sooner or later break out.
To this we may add that the peach, budded on the plum or
apricot, is also known to die with the yellows,

The most luxuriant and healthy varieties appear most liable
to it. Slow-growing sorts are rarely affected.

Very frequently only a single branch, or one side of a tree,
will be affected the first season, But the next year it invariably
spreads through its-whole system. Frequently, trees badly
affected will die the next year. But usually it will last, growing
more and more feeble every year, for several seasons. The roots,
on digging up the tree, do not appear in the least diseased.

The soil does not appear materially to increase or lessen the
liability to the Yellows, though it first originated, and is most
destructive, in light, warm, sandy soils. Trees standing i in hard
trodden places, as in or by a frequented side-walk, often outlive
all others.

Lastly, it is the nearly universal opinion of all orchardists
that the Yelows is a contagious disease, spreading gradually,
but certainly, from tree to tree through whole orchards. It
was conjectured by the late William Prince that this takes place
when the trees are in blossom, the contagion being carried
from tree to tree in the pollen’ by bees and the wind. This
view is a questionable one, and it is rendered more doubtful by
the fact that experiments have been made by dusting the pol-
len of diseased trees upon the blossoms of healthy ones without
communicating the Yellows.

THE PEACH. 599

We consider the contagious nature of this malady an unset-
tled point. Theoretically, we are disinclined to believe it, as we
know nothing analogous to it in the vegetable kingdom. But
on the other band, it would appear to be practically true, and
for all practical purposes we would base our advice upon the
supposition that the disease is contagious. For it is only in
those parts of the Atlantic States where every vestige of a tree
showing the Yellows is immediately destroyed, that we have
seen a return of the normal health and longevity of the tree.*

Cause of the Yellows, No writer has yet ventured to assign
a theory, supported by any facts, which would explain the cause
of this malady. We therefore advance our opinion with some
diffidence, but yet not without much confidence in its truth.

We believe the malady called the Yellows to be a constitu-
tional taint existing in many American varieties of the peach,
and produced, in the first place, by bad cultivation and the con-
sequent exhaustion arising from successive over-crops. After-
wards it has been established and perpetuated by sowing the
seeds of the enfeebled tree either to obtain varieties or for
stocks.

Let us look for a moment into the history of the peach cul-
ture in the United States. For almost a hundred years after
this tree was introduced into this country it was largely culti-
vated, especially in Virginia, Maryland, and New Jersey, as we
have already stated, in perfect freedom from such disease, and
with the least possible care. The great natural fertility of the
soil was unexhausted, and the land occupied by orchards was
seldom or never cropped. Most of the soil of these States,
however, though at first naturally rich, was light and sandy, and
in course of time became comparatively exhausted. The peach
tree, always productive'to an excess in this climate, in the im-

* The following extract from some remarks on the Yellows by that
careful observer, Noyes Darling, Esq., of New Haven, Ct., we recommend
as worthy the attention of those who think the disease contagious. They
do not seem to indicate that the disease spreads from a given point of con-
tagion, but breaks out in spots. It is clear, to our mind, that in this, and
hundreds of other similar cases, the disease was inherent in the trees, they
being the seedlings of diseased parents.

“When the disease commences in a garden or orchard containing a con-
siderable number of trees, it does not attack all at once. It breaks out
in patches which are progressively enlarged, till eventually all the trees
become victims to the malady. Thus in an orchard of two and a half
acres, all the trees were healthy in 1827. The next year two trees on
the west side of the orchard, within a rod of each other, took the Yellows.
In 1829, six trees on the east side of the orchard were attacked; five of
them standing within a circle of four rods diameter. A similar fact is now
apparent in my neighbourhood. A fine lot of 200 young trees, last year
in perfect health, now show disease in two spots near the opposite ends
of the lot, having exactly six diseased trees in each patch contiguous to
each other; while all the other trees are free from any marks of disease.”
— Cultivator.

600 THE PEACH.

poverished soil was no longer able to recruit its energies by an-
nual growth, and gradually became more and more enfeebled
and short-lived. About 1800, or a few years before, attention
was attracted in the neighbourhood of Philadelphia to the sud-
den decay and death of the orchards without apparent cause.
From Philadelphia and Delaware the disease gradually extended
to New Jersey, where, in 1814, it was so prevalent as to destroy
a considerable jrart of all the orchards. About three or four
years later it appeared on the banks of the Hudson (or from
1812 to 1815), gradually and slowly extending northward and
westward, to the remainder of the State. Its progress to Con-
necticut was taking place at the same time, a few trees here and
there showing the disease, until it became well known (though
not yet generally prevalent) throughout most of the warmer
parts of New England. “"

It should be here remarked that, though the disease had been
considerably noticed in Maryland and the Middle States pre-
viously, yet it was by no means general until about the close of
the last war. At this time wheat and other grain crops bore
very high prices, and the failing fertility of the peach-orchard
soils of those States was suddenly still more lowered by a heavy
system of cropping between the trees, without returning any-
thing to the soil. Still the peach was planted, produced a few
heavy crops, and declined, from sheer feebleness and want of
sustenance. As it was the custom with many orchardists to
raise their own seedling trees, and as almost all nurserymen
gathered the stones indiscriminately for stocks, it is evident that
the constitutional debility of the parent trees would naturally be
inherited to a greater or less degree by the seedlings. Still the
system of allowing the tree to exhaust itself by heavy and re-
peated crops in a light soil was adhered to, and generation after
generation of seedlings, each more enfeebled than the former,
at last produced a completely sickly and feeble stock of peach
trees in those districts.

The great abundance of this fruit caused it to find its way
more or less into all the markets on the sea-coast. The stones
of the enfeebled southern trees were thus carried north, and,
being esteemed by many better than those of home growth,
were everywhere more or less planted. They brought with
them the enfeebled and tainted constitution derived from the
parent stock. They reproduced almost always the same disease
in the new soil; and thus, little by little, the Yellows spread from
its original neighbourhood, below Philadelphia, to the whole
northern and eastern sections of the Union. At this moment
it is slowly but gradually moving west; though the rich and
deep soils of the western alluvial bottoms will, perhaps, for a
considerable time, even without care, overpower the original
taint of the trees and stones received from the east.

THE PEACH. 601

Let us now look a little more closely into the nature of this
-enfeebled state of the peach tree, which we call the Yellows.

Every good gardener well knows that if he desires to raise a
healthy and vigorous seedling plant, he must select the seed
from a parent plant that is itself decidedly healthy. Lindley
justly and concisely remarks, “ All seeds will not equally pro-
duce vigorous seedlings; but the healthiness of the new plant
will correspond with that of the seed from which it sprang. For
this reason it is not sufficient to sow a seed to obtain a given
plant ; but in all cases, when any importance is attached to the
result, the plumpest and healthiest seeds should be selected, if
the greatest vigor is required in the seedling, and feeble or less
perfectly formed seeds, when it is desirable to check natural
luxuriance.”*

Again, Dr. Van Mons, whose experience in raising seedling
fruit trees was more extensive than that of any other man, de-
clares it as his opinion that the more frequently a tree is repro-
duced continuously from seed, the more feeble and short-lived
is the seedling produced.

Still more, we all know that certain peculiarities of constitu-
tion, or habit, can be propagated by grafting, by slips, and even
by seeds. Thus the variegated foliage, which is a disease of
some sort, is propagated for ever by budding, and the disposi-
tion to mildew of some kinds of peaches is continued almost
always in the seedlings. That the peach tree is peculiarly con-
stant in any constitutional variation, the WVectarine is a well
known proof. That fruit tree is only an accidental variety of
the peach, and yet it is continually reproduced with a smooth
skin from seed.

Is it not evident, from these premises, that the constant sow-
ing of the seeds of an enfeebled stock of peaches would naturally
produce a sickly and diseased race of trees? The seedlings will
at first often appear healthy, when the parent had been only
partially diseased, but the malady will sooner or later show itself,
and especially when the tree is allowed to produce an over-crop.

That poor soil, and over-bearing, will produce great debility
in any fruit tree, is too evident to need much illustration.
Even the apple, that hardiest orchard tree, requires a whole
year to recover from the exhaustion of its powers caused by a
full crop. The great natural luxuriance of the peach enables it
to lay in new fruit buds while the branches are still loaded with
fruit, and thus, except in strong soil, if left to itself, it is soon
cnfeebled.t

* Theory of Horticulture.

+ The miserably enfeebled state of some kinds of pears on the sea-coast,
arising from unsuitable climate and the continual propagation by grafting
from the same debilitated stock, is only a fair parallel to the Yellows in
the peach tree.

26

602 THE PEACH.

There are some facts, in our every-day observation, which
may be adduced in proof of this theory. In the first place, the
varieties of this tree always most subject to this disease are the
yellow peaches ; and they, it is well known, also produce the
heaviest crops. More than nine-tenths of the victims, when
the disease first appeared, were the yellow-fleshed peaches. On
the other hand, the white-fleshed kinds (those white and red
externally) are much more rarely attacked; in some parts of
the country never. They are generally less vigorous, and bear
more moderate crops. And it is well worth remarking that
certain fine old sorts, the ends of the branches of which have a
peculiar, mildewed appearance, (such as the old Red Rareripe,
the Early Anne, &e.,) which seems to check the growth with-
out impairing the health, are rarely, if ever, attacked by the
Yellows. Slow-growing and moderately productive sorts, like
the Nutmeg peaches, are almost entirely exempt. We know
an orchard in the adjoining county, where every tree has
gradually died with the Yellows, except one tree which stood in
the centre. It is the Red Nutmeg, and is still in full vigour. It
is certainly true that these sorts often decay and suddenly die,
but we believe chiefly from the neglect which allows them to
fall a prey to the Peach Borer. Indeed the frequency with
which the Borer has been confounded with the Yellows by
ignorant observers, renders it much more difficult to arrive at
any correct conclusions respecting the contagious nature of the
latter disease.

It may be said, in objection to these views, that a disease which
is only an enfeeblement of the constitution of a tree, would not
be sufficient to alter so much its whole nature and duration as
the Yellows has done that of the peach. The answer to this is,
that the debility produced in a single generation of trees, pro-
bably would not have led to such effects, or to any settled form
of constitutional disease. But it must be borne in mind that
the same bad management is to a great extent going on to this
day, the whole country over. Every year, in the month of
August, the season of early peaches, thousands of bushels of
fruit, showing the infallible symptoms of the Yellows—a spotted
skin, &c.—are exposed and sold in the markets of New-York,
Philadelphia and Boston. Every year more or less of the
stones of these peaches are planted, to produce, in their turn, a
generation of diseased trees, and every successive generation is
even more feeble and sickly than the last! Even in the north,
so feeble has the stock become in many places, that an excessive
crop of fine fruit is but too frequently followed by the Yellows.
In this total absence of proper care in the selection both of the
seed and the trees, followed by equal negligence of good culti-
vation, is it surprising that the peach has become a tree com-
paratively difficult to preserve, and proverbially short-lived !

THE PEACH. 603

Abroad, it is well known that the peach is always subjected
to a regular system of pruning, and is never allowed to produce
an oyver-crop. It is not a little singular, both that the Yellows
should never have originated there, and that, notwithstanding
the great number of American varieties of this fruit that have
been repeatedly sent to England and are now growing there, the
disease has never extended itself, or been communicated to
other trees, or even been recognized by English or French
horticulturists. We must confess these facts appear to us strong
proofs in favour of our opinion as to the nature and origin of
the malady.

Remedy for the Yellows. It may seem to many persons a
difficult task to rid ourselves of so wide-spread a malady as
this, yet we are confident that a little perseverance and care will
certainly accomplish it. Inthe present uncertainty with regard
to its contagious nature, it is much the wisest course to reject
“the benefit of the doubt,” and act upon the principle that it is
so. We know at the present moment several gardens, where
the trees are maintained in good health by immediately rooting
out and destroying every tree as soon as it shows marked
symptoms of the malady.

1. We would therefore commence by exterminating, root and
branch, every tree which has the Yellows. And another tree
should not be planted in the same spot without a lapse of several
years, or a thorough removal of the soil.

2. The utmost care should be taken to select seeds for plant-
ing from perfectly healthy trees. Nurserymen to secure this
should gather them from the latest ripening varieties, or procure
them from districts of the country where the disease is not
known.

3. So far we have aimed only at procuring a healthy stock of
trees. The most important matter remains to be stated—how
to preserve them in a healthy state.

The answer to this is emphatically as follows: pursue steadily,
from the first bearing year, the shortening-in system of pruning,
already explained. This will at once secure your trees against
the possibility of over-bearing, and its consequences, and main-
tain them im vigour and productiveness for a long time.* It
will, in short, effectually prevent the Yellows where it does not
already exist in the tree. To whoever will follow these precau-
tions, pursue this mode of cultivation, and adopt at the same

* The following remarks, directly in point, are from Loudon’s last work:
“The effect of shortening the shoots of the pedch is not merely to throw
more sap into the fruit, but to add vigour to the tree generally, by in-
creasing the power of the roots relatively to the branches. The peach
being a short-lived tree, it has been justly remarked by Mr. Thompson, were
at allowed to expend all its accumulated sap every year, it would soon exhaust
itself and die of old age.” Suburban Horticulturist. ,

604 THE PEACH.

time the remedy for the Borer already suggested, we will con-
fidently insure healthy, vigorous, long-lived trees, and the finest
fruit. Will any reasonable man say that so fine a fruit as the
peach does not fully merit them ?

Whether the system of shortening-in and careful culture will
prevent the breaking out of the Yellows when constitutionally
latent in the tree, we will not yet undertake to say. A few more
experiments will prove this. In slight cases of the disease we
believe that it may. Of one thing, however, we are certain: it
has hitherto failed entirely to reclaim trees in which the malady
had once broken out. Neither do we know of any well at-
tested case of its cure, after this stage, by any means what-
ever.* Such cases have indeed been reported to us, and pub-
lished in the journals, but, when investigated, they have
proved to have been trees suffering by the effects of the borer
only. ,

A planter of peach trees must, even with care, expect to see
a few cases of Yellows occasionally appear. The malady is
too widely extended to be immediately vanquished. Occasion-
ally, trees having the constitutional taint will show themselves
where least suspected; but when the peach is once properly
cnltivated, these will every day become more rare until the ori-
ginal health and longevity of this fruit tree is again established.

Tue Curt is the name commonly given to a malady which
often attacks the leaves of the peach tree. It usually appears
in the month of May or June. The leaves curl up, become
thickened and swollen, with hollows on the under, and reddish
swellings on the upper side, and finally, after two or three
weeks, fall off. They are then succeeded by a new and healthy
crop of foliage. This malady is caused by the punctures of
very minute aphides, or plant lice, (Aphis Persice?) which at-
tack the under side of the leaves. Although it does not appear
materially to injure either the tree or the crop, yet it greatly
disfigures it for a time. In orchards, perhaps few persons will
trouble themselves to destroy the insect, but in gardens it is
much better to do so. A mixture of whale-oil soap, or strong
soft soap and water, with some tobacco stems boiled in it, and
the whole applied to the branches from below with a syringe
or garden engine, will soon rid the tree of the insects for one
or more years. It should be done when the leaves are a third
grown, and will seldom need repeating the same season.

Varieties. The variety of fine peaches cultivated abroad is
about fifty; and half this number embraces all that are highly

* All the specific applications to the root of such substances as salt, ley.
brine, saltpetre, urine, &c., recommended for this disease, are founded on
their good effects when applied against the borer. They have not been
found of any value fo~ the Yellows.

THE PEACH. : 605

esteemed and generally cultivated in Europe. Innumerable
seedlings have been produced in this country, and some of them
are of the highest excellence. One or two of our nurserymen’s
catalogues enumerate over a hundred kinds, chiefly of native
origin. Half of these are second rate sorts, or merely local va-
rieties of no superior merit, and others are new names for old
sorts or seedlings newly produced, and differing in no essential
respects from old varieties. It is very desirable to reduce the
collection of peaches to reasonable limits, because, as this fruit
neither offers the same variety of flavour nor the extent of season
as the apple and pear, a moderate number of the choicest kinds,
ripening from the earliest to the latest, is in every respect bet-
ter than a great variety, many of which must necessarily be
second rate.

It is worthy of remark that most of our American varieties, of
the first quality, have proved second rate in England. This is
owing to the comparative want of sun and heat in their cli-
mate. Indeed our finest late peaches will not ripen at all ex-
cept under glass, and the early varieties are much later than
with us. On the other hand, many of the best European sorts
are finer here than in England, and we have lately endeavoured
to introduce all of the foreign sorts of high quality, both with
the view of improving our collection, and because we believe

Fig. 211. Characters in the leaves of peaches.

606 THE PEACH.

they are generally purer and healthier in constitution than many
of our own native kinds.

In the description of peaches and nectarines the form and
outlines of many kinds are so nearly similar that we are
obliged to resort to other characteristics to distinguish the
varieties. The two most natural classes into which the kinds
of this fruit are divided, are freestones and clingstones, (melt-
ers and pavies, of the English ;) the flesh of the former part-
ing freely from the stone, that of the latter adhering.

Next to this, the strongest natural distinction if found in the
leaves of the peach. At the base of the leaves of certain kinds
are always found small glands, either round and regular, or ob-
long and irregular, while the leaves of certain other kinds have
no glands, but are more deeply cut or serrated on the margin.
These peculiarities of the foliage are constant, and they aid us
greatly in recognising a variety by forming three distinct
classes, viz.: 1. Leavesserrated and without glands, Fig. 211, a.
2. Leaves with small round or globose glands, b. 3. Leaves
with large, irregular, reniform glands, c.

This distinction of leaves is valuable, because it not only as-
sists us when we have the fruit before us, but it may be referred
to, for the sake of verifying an opinion, at any time during the
season of foliage.

There is also another class of characteristics to be found in
the blossoms which is constant and valuable; though not so
much so as that of the leaves, because it can only be referred to
for afew days in the spring. The blossoms afford two well
marked sub-divisions: 1st. Large flowers, always red in the
centre, and pale at the margin; 2d. Small flowers, tinged with
dark at the margin.*

The most desirable peaches for market growers in this coun-
try are very early and very late kinds. These command
double the price in market of kinds ripening at the middle sea-
son. For New England, and the north, only the earliest kinds
are desirable, as the late ones seldom mature well.

We shall divide peaches into three classes. 1. Freestone
Peaches with pale flesh. 2. Freestone Peaches with deep yellow
jlesh. 3. Clingstone Peaches,

* Lindley makes a third division, embracing a few sorts with blossoms
of an intermediate size. But it is of no practical value, as any doubt as
to which of the two divisions any blossom belongs is immediately set at
rest by the colour of the blossom.

THE PEACH. 607

CLASS I.

Freestone Peaches, with pale flesh.

Acton Scorr. Lind. Thomp.
The Acton Scott is an English peach, raised by Mr. Knight.

It is an excellent early fruit, and will thrive and ripen well at
the north.

Leaves with globose glands. Fruit of medium size, rather
narrow and depressed at the top, with a shallow suture. Skin
rather woolly, pale yellowish-white, with a marbled, bright red
cheek. Flesh pale quite to the stone, melting, sugary, and rich,
with sometimes a slight bitter flavour. Middle of August.
Flowers large.

Astor. Floy.

An American peach, which originated in New York. It 1s
good, but hardly first rate; not very productive.

Leaves with globose glands. Fruit large, rather flattened
or broad, and slightly sunk at the top; suture well marked. .
Skin pale yellowish-white, with a deep red cheek. Stone small.
Flesh melting, very juicy, sweet, and of excellent flavour. Ripens
the last week in August. Flowers large.

Batpwin’s Lars.

Glands reniform. Flowers small. Fruit large, oblong, with
a distinct swollen point. Skin greenish-white, with a slight red
cheek. Flesh very firm, juicy, melting, and well flavoured.
Freestone. Ripe the last of October, and will keep a long time.
Disseminated by Dr. Baldwin, of Montgomery. (White’s Gard.)

Barrineron. P. Mag. Thomp. Lind.
Buckingham Mignonne. Colonel Ausleys.

A handsome, very fine, and very hardy English peach. The
tree is vigorous and healthy. The fruit ripens at the medium
season, about a week after the Royal George.

Leaves with globose glands. Fruit large, roundish, inclining
to ovate, and rather pointed at the top, with a moderate suture
on one side. Skin pale yellowish-white, with a deep red, mar-
bled cheek. Flesh but slightly tinged with red at the stone;
melting, juicy, very rich, and of the first quality. Stone rugged,
dark brown. Beginning of September. Flowers large.

BatcuELpER.

Origin, Haverhill, Mass. Hardy and productive ; said to pro-

608 THE PEACH.

duce the same from seed. Fruit large, round. Skin white, with
a deep blush. Flesh white, melting, juicy, very pleasant vinous
flavour, Last of September. (Cole.)

Baueu,

Leaves with reniform glands. Fruit medium, roundish, ter-
minated with a small point; suture obscure. Flesh pale yellow,
almost white (pure white at the stone), with a slight blush to-
wards the sun. Flesh yellowish-white, melting, and juicy, with
a sweet, pleasant flavour; separates from the stone. Ripens the
first of October. (White’s Gard.)

Be.tieGarDE. O. Duh. Lind, Thomp.

Galande. Nois and the

Noir de Montreuil. t French.
Violette Hative, of man Brentford Mignonne,
Violette Hative Grosse, En wid Ronald’s Mignonne,
French Royal George, a Large Violet.

Smooth-leaved Royal George,
Early Royal George, } incorrectly of some
Red Magdalen, American gardens.

Early Garlande, (of some.)

This very excellent French peach is the one most highly
esteemed by the Montreuil growers, who supply the Paris mar-
kets, and it is equally valued by the English. It is also one of
the handsomest and most delicious fruits here.

Leaves with globose glands. Fruit large, round, and regular,
the suture shallow, the top slightly hollowed, and having a lit-
tle projecting point. Skin pale yellowish-green, with a rich red
cheek, often streaked with darker purple. Flesh slightly mark-
ed with red at the stone, a little firm, but very melting, juicy,
rich, and high-flavoured. Stone rather large. End of August,
and first of September. Flowers small.

Brevoort.

Brevoort's Morris.
Brevoort’s Seedling Melter. Floy.

One of the richest and most delicious of American peaches,
and one of the favourite sorts for garden cultivation. It was
raised some years ago by Henry Brevoort, Esq., of New York.
Bears regular, moderate crops.

Leaves with reniform glands. Fruit medium or large, round,
and rather broad, with a distinct suture, deep at the top. Skin
pale yellowish-white, often a little dingy, with a bright red
cheek. Flesh rather firm, slightly red at the stone, rich, sugary,
and high-flavoured. First of September. Flowers smal).

THE PEACH. : 609 .

Be..e pe Virry. Duh. Lind. Thomp.
Admirable Tardive. Bellis. Mil.

This is not the Belle de Vitry of most of our gardens, which
is the Harly Admirable ; it is quite distinct, also, from the Late
Admirable; but is the Belle de Vitry described by Duhamel,
and is a very firm-fleshed and excellent French variety, little
known in this country.

Leaves serrated, without glands. Fruit middle size, rathe1
broad, with a deep stture, the top depressed. Skin pale yel-
lowish-white, tinged and marbled with bright and dull red.
Flesh rather firm, red at the stone, melting, juicy, and rich.
Ripens here the last of Sepiember. Flowers small.

Briaees.

Origin, Dedham, Mass. Hardy and productive. Fruit large,
roundish ; suture continued almost round it. Skin white, nearly
covered with bright red. Flesh white, tinged with red at the
stone; very juicy, of arich, sweet, slightly vinous flavour. Free-
stone. From first to middle of September. (Cole.)

CAMBRIDGE BELLE.
Hovey’s Cambridge Belle.

Raised by Hovey & Co., Boston, Mass.

Fruit large, roundish. A beautiful peach, with a clear waxen
skin, and a blush on the exposed side, and of a rich, brisk, deli-
cious flavour. Freestone. Ripe early in September. (Hoy.
Mag.)

CaRPENTER’S WHITE.

Raised by William §. Carpenter, upper part of New York
City.

Tree vigorous and productive; leaves very large, serrulate,
with globose glands. Fruit very large and round. Skin white,
with a slight shade of green. Flesh white to the stone, juicy,
melting, rich, and of excellent flavour; separates from the stone.
Ripens about the middle of October, and promises to be a
valuable late market variety. (P. B. Mead, MS.)

CuHancELLoR. Mill. Lind. Thomp.

Chancelliére, var. O. Duh. Stewart’s Late Galande
Noisette. Edgar’s Late Melting.
Late Chancellor.

The Chancellor is a celebrated French peach, long cultivated
and highly esteemed abroad. It is said to have been origin-
ated by M. de Seguier, of Paris, then Chancellor of France,

26*

610 THE PEACH,

Leaves with reniform glands. Fruit large, oval, with a well-
marked suture. Skin pale yellowish-white, with a dark crimson
cheek. Flesh very deep red next the stone, melting, and pos-
sessing a rich, vinous flavour. Stone oblong. Middle of Sep-
tember. Flowers small,

C.LInTON.

A native variety, of second rate flavour.

Leaves with globose glands. Fruit of medium size, round-
ish, a little depressed at the top, but nearly without suture.
Skin pale yellowish-white, with a red cheek marked by broken
stripes of dull red. Flesh scarcely stained at the stone, juicy,
and good. Last of August. Flowers large.

Cotz’s Earty Rep.

A new American peach, which is a very fruitful and excel-
lent variety for market culture.

Leaves with globose glands. Fruit of medium size, roundish,
with but little suture. Skin pale in the shade, but nearly all
covered with red, becoming dark red on the sunny side. Flesh
melting, juicy, rich, and very sprightly. Beginning to the mid-
dle of August. Flowers small.

Coo.epe@x’s Favourire. Man. Ken.
Cooledge’s Early Red Rareripe.

This most popular early New England peach was raised
from seed by Mr. J. Cooledge, of Watertown, Mass. It is un-
usually productive, and a very bright coloured, handsome peach,
of excellent quality; and its hardiness renders it valuable at the
north.

Leaves with globose glands. Fruit large, roundish (the su-
ture prominent at the top only), but rather the largest on one
side. Skin clear, smooth, white, with a fine crimson mottled
cheek. Flesh very melting and juicy, with a rich, sweet, and
high flavour. Middle of August. Flowers small.

CotumBus, JUNE.

Glands reniform. Flowers small. Fruit medium to large,
flattened or slightly hollowed at the apex; suture shallow.
Skin pale yellowish-white, with a rich red cheek. Flesh slightly
red at the stone, melting, juicy and high-flavoured, excellent.
Ripens here 20th June. Productive. Free. (White’s Gard.)

Dovusie Montaene. Lind. Thomp.

Double Mountain. Montagne.
Montauban.

A high-flavoured and beautiful peach, much resembling the

THE PEACH. 611

Noblesse. It is of French origin, and is a favourite variety
with the English gardeners. We think it one of the finest
peaches in this climate.

Leaves serrated, without glands. Fruit of medium size,
roundish, but somewhat narrower at the top. Skin pale green-
ish-white, with a soft red cheek, which is marbled with darker
red at maturity. Flesh white to the stone, very delicate and
melting, with a plentiful and high-flavoured juice. Stone ovate
and rugged. Middle of August. Flowers large.

Druip Hitt.

Originated by Lloyd N. Rogers, Esq., of Druid Hill, near
Baltimore. The tree is unusually vigorous, the shoots and
leaves very large, and it bears abundantly. The very late sea-
son of its maturity renders it valuable, as most of the luscious
sorts are then gone.

Leaves with globose glands. Fruit large, roundish; the ca-
vity at the stalk rather narrow, the suture very slight, and the
swollen point distinct, but scarcely prominent. Skin pale green-
ish-white, clouded with red on the sunny side. Flesh greenish-
white, purple at the stone, very juicy and melting, with an ex-
ceedingly rich, high vinous flavour. Stone long and rather
compressed, much furrowed. Ripens from the 20th of Septem-
ber to the 1st of October. Flowers small.

Earty Anne. Lind. Thomp.
Anne. Lang. Forsyth. Green Nutmeg.

The Early Anne is an old and familiar English sort. It is
the first peach of any value that ripens, the Red and White
Nutmegs being too small, and of indifferent flavour; and the
Early Anne, itself, is so inferior to the Harly Tillotson (which
ripens at the same time), that it will soon scarcely be cultivated,
except by amateurs. The tree is of slender growth.

Leaves serrated, without glands. Fruit rather small, round.
Skin white, with a faint tinge of red next the sun. Flesh white
to the stone, soft, melting, sweet, and of pleasant flavour. Last
of July, and first of August. Flowers large, nearly white.

Fay’s Early Anne, a seedling of the above by Lincoln Fay,
of Chautauque Co., N. Y., is larger and better; ripens a week or
two later, and just before Early York (serrate). Skin whitish,
sometimes slightly tinged with red. Flesh white, juicy, melt-
ing, and very good,

Earty TILLotson,

The Early Tillotson is considered by many persons one of the
best of the very early freestone peaches. It is a variety from

Ob2 THE PEACH,

central New York, first introduced to notice by our friend, J. J.
Thomas, of Macedon, Wayne county. It is considered a native
of that part of the State.

This has not succeeded well here, and most cultivators at the
north have discontinued it. It mildews badly, grows slowly,
and is not productive. At the south it is one of their very best
early peaches, and in many localities it has proved fine.

Leaves deeply serrated, without glands. Fruit of medium
size, round. Skin nearly covered with red, the ground-colour,
pale yellowish-white, being thickly dotted with red, and the
exposed cheek being a dark red. Flesh whitish, but red at the
stone, to which, though a freestone, it partially adheres, melt-
ing, juicy, with a rich, highly excellent flavour. It ripens the
middle of August. Flowers small.

Earzty Yor«x.

Early Purple. Pourprée Hative.
Serrate Early York.

The Early York has long been the most popular of early
peaches in this country. It is at least a week earlier than the
(true) Royal George, more melting and juicy, though not quite
so rich, and deserves a place in every garden. In unfavourable
soil, the ends of the branches are a little liable to mildew; but
the tree is very hardy and productive. There are one or two
newer seedlings raised from this, and bearing the same name,
in New Jersey, which are rather more thrifty for the orchard,
but do not possess the high flavour of the old kind. They are
easily known from it by the absence of glands in the leaves and
by the large flowers of the true sort. It is quite distinct from
the Red Rareripe, which is large, broader, deeply marked with
a suture, later in ripening and richer flavoured.

Leaves serrated, without glands. Fruit of medium size,
roundish, inclining a little to ovate, with a slight suture only.
Skin very thin, pale red thickly dotted over a pale ground in
the shade, but quite dark red in the sun. Flesh greenish-white,
remarkably tender and melting, full of rich, sprightly juice. Ri-
pens about the 18th of August. Flowers large.

Earty Newineton FREESTONE.

Newington Peach,

Early Newington, bof many Am. gardens.

This is a large, and exceedingly high-flavoured, early peach;
indeed, we consider it without a superior at its season. It is
quite distinct from the other Newingtons, which are clings and
rather late, while this is early and generally parts from the
stone, though it frequently happens that some of the fruit on

THE PEACH. 413

the same tree adheres partially or wholly to the stone; and
this peculiarity (common, so far as we know, to but one other
kind) is one of its constant characteristics. It has been culti-
vated here, and disseminated for the last twenty years, and we
suppose it to be an American variety. The tree is only a mo-
derate bearer. Leaves with globose glands. Fruit rather large,
round, with a distinct suture, and one half the fruit always the
larger. Skin pale yellowish-white, dotted and streaked with
red, the cheek arich red. Flesh white, but red at the stone,
to which many particles adhere. If not fully ripe, it has the
habit of a cling. Flesh juicy, melting, with a rich vinous fla-
vour. Ripens directly after the Early York, about the 24th of
August. Flowers small.

Earty Sweet Water. Floy. Thomp.
Sweet Water. Large American Nutmeg.

A very early, and very agreeable white peach, among tne
best of its season, as it ripens early in August, not long after
the Early Anne, and ten days or more before the Early York.
It is an American peach, raised from a stone of the Early Anne.
It is so much larger and superior to the Early Anne, or any of
the Nutmeg peaches, that it has almost driven them out of our
gardens. ‘The tree is thrifty and productive, with pale shoots,
and nearly white blossoms.

Leaves with globose glands. Fruit of medium size, some-
times large, roundish, with a slight suture. Skin pale white,
very seldom with a faint blush when fully exposed. Flesh white,
slightly stained at the stone, melting, juicy, sweet, and of very
agreeable flavour. Ripe about the 8th of August. Stone
small. Flowers large.

Early Sweet Water (Prince’s) is distinct from this, and Mr.
Prince says equally valuable. ;

Earty Mapen.

Raised by James Dougall, Canada West. Has not proved
as good here as serrate Early York, but much like it in growth.
Flowers small. Leaves glandless. Fruit medium, roundish, one
side enlarged ; suture distinct on one side. Skin whitish, mostly
shaded with red in the sun. Flesh white, juicy, melting, spright-
ly. Freestone. Middle of August.

Earty Apmirasie. Lind. Thomp.

Admirable. L’Admirable.
Belle de Vitry, (Bon Jardinier.)

A very excellent French peach, wrongly known by many in

614 THE PEACH.

this country as the Belle de Vitry, which is a distinct variety.
We find it early, and very prolific.

Leaves with globose glands. Fruit not quite round. Skin
pale yellowish-white, with a lively red cheek. Flesh red next
the stone, melting, and juicy, with a good, rich, sweet flavour.
Middle of August. Flowers large.

Ear.ty CHELMSFORD.
Mammoth.

Leaves glandless. Fruit large, roundish; suture clear round,
deep on one side. Skin white, with a bright red cheek. Flesh
white, very melting and juicy; of a very delicious, slightly
vinous flavour. Freestone. 20th to last of August. Hardy,
vigorous, and productive; one of the best, handsomest, and largest
of early peaches. (Cole.) It also succeeds well at the south, and
is one of their most profitable market varieties.

Epwarp’s Late WuirtkE.

From Dr. Baldwin, Montgomery, Alabama. Fruit large,
roundish, depressed at the summit. Suture distinct; point at
the apex small and slightly sunken, Skin moderately downy,
white, with a beautiful waxen red cheek. Flesh white, red at
the stone, slightly adherent; sweet, juicy, and of excellent fla-
vour. Ripe first of October, and continues all the month. (Wm.
N. White, MS.)

Emperor or Russia. Floy. Thomp.

Cut-Leaved. Serrated.
New Cut-Leaved Unique.

A very rich and fine-flavoured peach, raised by Mr. Floy, in
1812. Its growth is slow, 4nd its shoots are inclined to be-
come mildewed. It is rather a shy bearer here. The leaves
are very deeply cut, or serrated on the edges.

Leaves serrated, without glands. Fruit large, roundish, and
broad, with one half more swollen than the other. Skin downy,
dull yellowish-white, with a dark red cheek. Flesh yellowish-
white, rather firm, rich, and high-flavoured. Last of August.
Flowers small.

Favourite. Coxe.
Favourite Red.

A capital orchard fruit, of large size, hardy, and a most abun-
dant bearer. It is a very good native peach, though not of high
flavour.

Leaves with obscure, globose glands, often with none. Fruit
large, oblong or oval. Skin white, rather downy, much covered

THE PEACII. 615

with red, which becomes a very dark red when fully exposed
in the sun. Flesh red at the stone, a little firm, but juicy, with
a good, vinous, but not rich flavour. Second week in Septem-
ber. Flowers small.

Fox’s SEEDLING.

A good and productive late peach, a native of New-Jersey.

Leaves with globose glands. Fruit round, a little compressed,
cavity at the stalk narrow. Skin white, with a red cheek.
Flesh melting, juicy, sweet, and good. Middle of September.
Flowers small.

FULKERSON.
Fulkerson’s Early.
Originated with R. P. Fulkerson, Ashland, Ohio. Hardy and

productive. Fruit medium, obtuse, rounded; sides irregular,
unequal; suture half round. Skin whitish, rich red cheek.
Flesh whitish-yellow, tinged with red at the pit. Juicy, rich,
sweet, and high-flavoured. Freestone. 20th August. (Elliott.)

Gores THE Fourtu. Floy. Lind. Thomp.

This is certainly the most popular peach for garden culture
in the United States. It is large, bears regular and moderate
crops, is of the highest flavour, and the tree is unusually hardy
and vigorous, succeeding well in all parts of the country. No
garden should be without it. The original tree stood, not long
since, in the garden of Mr. Gill, Broad-street, New-York.

Leaves large, with globose glands, often obscure. Fruit large,
round, deeply divided by a broad suture, and one half a little
larger than the other. Skin pale yellowish-white, finely dotted
with bright red, and deepening into a rich dark-red cheek on
one side. Flesh pale, marked with red at the stone (which is
small), melting, very juicy, with a remarkably rich, luscious
flavour. Ripens the last of August. Flowers small.

Large Early York, Honest John, and Haine’s Early Red, are
said to be synonymous with this. Further trial is necessary to
decide.

GorGas.

Originated with Benjamin Gullis, Philadelphia. Growth vig-
orous. Leaf glandless. Flowers small. Size rather large, round-
ish, with a small swollen point at the apex. Skin yellowish-
white, clouded, and blotched with red on the exposed surface ;
Jull greenish on the shaded parts. Suture indistinct; cavity
Jeep and wide. Flesh whitish, slightly stained at the stone;
‘uicy, non-adherent. Flavour saccharine, and exceedingly lus-

616 THE PEACH.

cious ; quality “best.” Maturity about 20th September. (Dr.
W. D. Brinckle, MS.)

GREEN CATHARINE,

Origin uncertain. Glands globose. Flowers small. Fruit
large, roundish. Skin pale green, with a red cheek only when
exposed to the sun. Flesh greenish-white, red at the stone,
very juicy, melting, and very good flavour. Freestone. Re-
quires a warm season to bring it to perfection. Ripe from the
first to middle of September.

Grosse Mienonne. OQ. Duh. Lind. Thomp.

Royal Kensington. Vineuse de Fromentin.
Grimwood’s Royal George. Mignonne.

New Royal George. Veloutée de Merlet.
Large French Mignonne. Vineuse.

French Mignonne.

Pourprée de Normandie.
Swiss Mignonne.

Belle Beauté.

Of various English and
French gardens, accord-

Purple Avant. 5 Belle Bausse.

Early Purple Avant. = La Royal (of some).

Early May. Pourprée Hative (of some).
Early Vineyard, ~ Ronald’s Seedling Galande.
Neil’s Early Purple. SS Royai Sovereign.
Johunson’s Harly Purple. Superb Royai.

The Grosse Mignonne is certainly the “ world renowned” vf
peaches. In France, its native country, in England, in America,
in short everywhere, it is esteemed as one of the most delicious
of varieties. It is a good and regular bearer, a large and hand-
some fruit, is a favourite for those who have to grow peaches
under glass, and ripens the best crops even in a rather unfavour-
able climate, like that of Boston. The great number of names
by which it is known abroad (and we have not quoted all),
proves the universality of its cultivation.

Leaves with globose glands. Fruit large, roundish, always
somewhat depressed, and marked with a hollow suture at the
top. Skin pale greenish-yellow, mottled with red, and having
a purplish red cheek. Flesh yellowish-white, marked with red
at the stone, melting, juicy, with a very rich, high, vinous fla-
your, Stone small, and very rough. Middle of August, before
the Royal George. Flowers large.

Haines’ Earty Rep.

An early peach, originated in New Jersey, of very fine fla-
your, and so hardy and productive as to be a popular orchard
fruit.

Leaves with globose glands. Fruit of medium size, round, de-
pressed at the top, with a well-marked suture extending round
the fruit, one half larger than the other. Skin pale white

THE PEACH. 617

marked with red, and nearly covered with deep red. Flesh
greenish-white, very juicy, melting, sweet, and well-flavoured.
Middle of August. Flowers small.

Hastines’ RareriPe.

Origin unknown. Globose glands. Flowers small. Fruit
above medium, round, often a little flattened. Skin yellowish-
white, having a purplish-red cheek on the sunny side, shaded
off with specks of the same colour. Productive, juicy, and ot
delicious flavour. Middle of September. (Manning.)

HArtive pre FERRIERES.

A new early French variety. Fruit medium, roundish; su-
ture shallow; one side a little enlarged. Skin white, nearly
covered with rich red. Flesh white, slightly tinged at the stone,
juicy, melting, with a sweet, rich, vinous flavour. Freestone.
Ripe last of August, just after Early York.

Henry Cray.

A southern peach, introduced and described in the Horticul-
turist by Rev. A. B. Lawrence, Woodville, Miss, Fruit very
large. Skin deep purple in the sun, shading to bright pink
and creamy white. Flesh grayish-white, delicate, tender, pecu-
liar flavour, partaking slightly of pine-apple and strawberry.
First of August; September at the North. Freestone.

J ANE.
Baxter's Seedling, No, 1.

Origin, Philadelphia, Pa. Fruit large, ten and one-half inches
in circumference; roundish, oblate, greenish yellowish-white,
with a red cheek. Free. Flavour delicious; quality very good
to best. Season, last of September and first of October. (Ad.
Int. Rep.)

Jones’ EARLY.

Raised by 8. T. Jones, Staten Island, N. Y. Globose glands.
Fruit medium, roundish; suture shallow, distinct, extending
around the fruit. Skin yellowish-white, tinged with pale red
in the sun. Flesh yellowish-white, slight red at the stone, juicy,
rich, and excellent. Middle of August. (Hov. Mag.)

Jones’ Larce Earty.

Raised by T. S. Jones. Glands reniform. Fruit large, round-

618 THE PEACH.

ish, flattened at each end; suture deep, one half a little larger
than the other. Skin delicate white, broadly shaded with deep
crimson in the sun. Flesh white, pink at the stone, very juicy,
rich, sprightly, and delicious. Freestone. Middle of August.
(Hov. Mag.)

Kenricx’s Heatn. Ken.
Freestone Heath.

A large, showy, oblong peach, often growing to the largest
size, and a very hardy tree, but the quality of the fruit is only
second rate. This sort, which is a native of New-England, is
vigorous, and bears large crops. It is quite distinct from the
celebrated Heath Cling.

Leaves with reniform glands. Fruit very large, oblong, with
a slight suture, and a small swollen point at the top. Skin pale
greenish-white, with a purplish red cheek. Flesh greenish-
white, deep red at the stone, a little coarse, melting, quite juicy,
with a pleasant sub-acid flavour. Middle of September. Flow-
ers small.

Lavy ParHAm.

Glands reniform. Flowers small. Fruit large, roundish, one
side larger than the other, depressed at the summit ; suture dis-
tinctly marked, the swollen point small. Skin yellowish-white,
downy. Flesh pale, red at the stone, firm, with a rich, vinous
flavour, resembling Baldwin, but superior. Middle of October.
Freestone. (W.N. White, MS.)

La GRANGE.

The La Grange is a white freestone peach, of very late matu-
rity, large size, and fine flavour. It was originated from seed
five or six years ago in the garden of Mr. John Hulse, Burling-
ton, New-Jersey.

Its late period of maturity, its colour, its productiveness, and
size, have already given it quite a reputation among the exten-
sive growers of New-Jersey, and it is undoubtedly a most valua-
ble fruit, not only for the table but for preserving at the most
desirable period for this purpose, late in the season. It was
first brought into notice and disseminated by Mr. Thomas Han-
cock,

Leaves with reniform glands. Fruit large, oblong, shaped
somewhat like the Heath Cling. Skin greenish-white, with
occasionally some red on the sunny side. Flesh pale, juicy,
melting, very rich, sweet, high-flavoured, and delicious. Last
of September, and beginning of October. Flowers small.

THE PEACH. 619

Lare ApmrraBLE. Lind. Thomp.

Royale. O. Duh. Téton de Venus.

La Royale. French Bourdine.

Péche Royale. Judd’s Melting.

Bourdine. Motteux’s.

Boudin. Pourprée Tardive, ) incorrectly
Narbonne. Late Purple, of some.

“The Late Admirable,” says Mr. Thompson, “is one of the
very best of late peaches, and ought to be in every collection ;”
an opinion in which we fully concur. It is one of those deli-
cious sorts that, originating along time ago in France, have
received the approval of the best cultivators everywhere. It is
hardy and productive in this climate.

Leaves with globose glands. Fruit very large, roundish, in-
clining to oval, with a bold suture dividing the fruit pretty deep
ly all round, and a small, acute, swollen point at the top. Skin
pale yellowish-green, with a pale red cheek, marbled with darker
red. Flesh greenish-white, but red at the stone; very juicy,
melting, and of delicate, exquisite flavour. Middle of Septem-
ber. Flowers small.

Mape.eine DE Courson. Thomp. Lelieur. Lind.

Red Magdalen (of Miller). Madeleine Rouge. O. Duh.
True Red Magdalen. kouge Paysanne.
French Magdalen.

The Red Magdalen of Courson is a favourite old French
peach, very little known in this country; the Red Magdalen of °
many of our gardens being either a spurious sort, or the Royal
George, It is an excellent, productive peach, hardy, and worthy
of more general cultivation.

Leaves serrated, without glands. Fruit of medium size, or
rather below it, round, flattened, with a deep suture on one side.
Skin pale yellowish-white, with a lively red cheek. Flesh white,
slightly red at the stone, juicy, and melting, with a rich, vinous
flavour. Middle and last of August. Flowers large.

Matra. Lind. Thomp. P. Mag.

Péche Malte. O. Duh. Balian.
Malte de Normandie. Ttelle de Paris.

A most delicious, old European peach, of wnrsurpassable fla-
vour. The tree is not a great bearer, but it is hardy and long
lived, and richly deserves a place in every garden. There is a
spurious sort sold under this name in the United States, which
is easily known by its globose glands. The fruit of the Malta
keeps well after being gathered.

Leaves serrated, without glands. Fruit of rather large size,

620 THE PEACH.

roundish, flattened, with a broad, shallow suture on one side.
Skin pale, dull green, marked on the sunny side with broken
spots, and blotches of dull purple. Flesh greenish, with a little
dark red at the stone, very juicy and melting, with a peculiarly
rich, vinous, piquant, and delicious flavour. Last of August.
Flowers large.

Morris’s Rep Rarerrpe.
Morris Red.
Red Rareripe. Of some.
Large Red Rareripe.

This very popular and well-known American peach has the
reputation of having originally been disseminated from the gar-
den of Robert Morris, Esq., of Philadelphia. It is everywhere
justly esteemed for its acknowledged good flavour, beauty, and
productiveness. Mr. Kenrick, and some other American writers,
have erred in supposing it synonymous with the Grosse Mi-
gnonne, which is quite different, both in the colour of its skin
and flesh as well as in its flavour and blossoms.

Leaves with small globose glands. Fruit large, roundish, a
little depressed at the top, with a moderately well-marked suture.
Skin fine pale greenish-white, a little dotted, and with a lively,
rich red cheek. Flesh pale, greenish-white, quite red at the
stone, very melting and juicy, with a sweet and rich flavour.
Last of August. Flowers small.

Morris’s Wurre RARrERIPE.
Morris’s White. Of vari- }) White Melocoton.
- White Rareripe. ous Ame- Cole’s White Melocoton,
Luscious White Rareripe. rican gar- Freestone Heath.
Lady Ann Steward. dens. Morris’s White Freestone. F'loy.

Morris’s White Rareripe, a native, is the most popular and
well-known white peach, and is everywhere cultivated in this
country, eithes under this or some of the other names quoted
above. It is a rich fruit in a warm climate, but is not quite so
high flavoured at the north or east. The tree is vigorous and
healthy, and bears fair crops. In some sections tender and
variable in quality.

Leaves with reniform glands. Fruit rather large, oval; su-
ture only of moderate depth, swollen point small. Skin rather
downy, greenish-white on all sides at first, but white with a
creamy tint when fully ripe; and, when fully exposed, some-
times with a slightly purple cheek. Flesh white to the stone,
a little firm, melting, juicy, sweet, and rich. Middle of Septem-
ber. Flowers small.

Morrisanta Potnp. Thomp.
Hoffman’s Pound. Joy. Morrison’s Pound.
A very large and late variety, originated, many years ago, by

THE PEACH. 621

Martin Hoffn.an, Esq., but first disseminated from the garden of
Gouverneur Morris, of Morrisania, near New York. It is a good
fruit, but its place has been taken, of late, by other more popu-
lar sorts.

Leaves with globose glands. Fruit very large and heavy,
nearly round. Skin dull greenish-white, with a brownish-red
cheek. Flesh pale yellow, firm, juicy, sugary, and rich in
flavour. Ripens the middle and last of September. Flowers
small.

Mo.pen’s Waiter.

Origin, Molden Mountain, on the Chesapeake; a fine white
peach, valuable for its lateness.

Fruit large, oblong; suture on one side, distinct; one side
usually a little larger than the other. Skin creamy white, rare-
ly with a tinge of red. Flesh white to the stone, juicy, sweet,
melting, and excellent. Separates from the stone. Ripe last of
September, and first of October. (Thos. Harvey, MS.)

Moore’s Favovurire.

Origin, garden of H. R. Moore, Chelsea, Mass. Tree hardy,
vigorous.

Glands globose. Fruit large, roundish; suture round the
fruit. Skin white, with a broad, bright blush. Flesh white,
fine, juicy, of a rich vinous flavour; stone small. Free. Sep-
tember Ist to 15th. (Cole.)

Moore’s June.

Below medium, globular; suture shallow; cavity deep. Skin
yellowish, nearly covered in the shade with red dots and mar-
blings, and deep red in the sun. Flesh white, marbled with red
from the skin to the stone in the darker coloured ones, but red
only at the stone where grown in the shade, juicy, vinous, plea-
santly flavoured and good. Last of June and first of July.
Flowers small. Glands reniform. (Freestone.) Origin, Athens,

Ga. (Wm. N. White, MS.)

/ Monrcomery’s Late.

Glands reniform. Flowers large. Fruit large, round, de-
pressed at apex; suture shallow, but distinct. Skin downy, yel-
lowish-white, dotted with red and having a dull red cheek.
Flesh pale white, red at the stone, very juicy, melting, and of very
fine flavour. Ripens the first of September, and continues near-
ly all the month. Separates from the stone. A hardy and
desirable kind. (Wm. N. White, MS.)

622 THE PEACH.

Niverre. O. Duh. Lind. Thomp.

Nivette Veloutée. Veloutée Tardive.
Dorsetshire.

The Nivette is an excellent French variety, much resembling
the Late Admirable.

Leaves with globose glands. Fruit large, roundish, inclining
to oval; suture shallow, and the top slightly depressed. Skin
pale green, with a lively red cheek. Flesh pale green, but deep
red at the stone, juicy, melting, and very rich. Beginning and
middle of September. Flowers small.

Nosiesse. Lang. Lind. Thomp.

Vanguard. Mellish’s Favourite.
Lord Montague’s Noblesse.

An English peach of the highest reputation, and which in
this country is esteemed wherever known, as one of the largest,
most delicious, and most valuable varieties. The tree is bardy
and productive, and every cultivator should possess it. In
England it is one of the favourite kinds for forcing and wall cul-
ture, yielding regular and abundant crops of beautiful, pale fruit.

Leaves serrated, without glands. Fruit large, roundish ob-
long, a little narrowed at the top, and terminated by an asute
swollen point. Skin slightly downy, pale green throughout,
marked on the cheek with delicate red, clouded with darker red.
Flesh pale greenish-white to the stone, melting, very juicy, with
a very high and luscious flavour. Last of August. Flowers

large.

Nourmec, Rep. Mill. Lind. Thomp.

Avant Rouge. O. Duh. Brown Nutmeg.
Avant Péche de Troyes. Early Red Nutmeg.
Red Avant.

The Red Nutmeg is a very small and inferior peach, which
has long been cultivated solely on account of its earliness. It
is now seldom seen in our gardens, being abandoned for better
sorts. It is desirable, however, in a complete collection. Both
this and the following are European varieties. The tree grows
slowly, and is of dwarf habit.

Leaves small, with reniform glands. Fruit small, roundish,
with a distinct suture, terminating in a small, round, swollen
point at the top. Skin pale yellow, with a bright, rich red
cheek. Flesh yellowish-white, red at the stone, with a sweet
and rather pleasant flavour. Middle and last of July. Flowers
large.

THE PEACH. 623

Nourmec, Wuirr. Mill. Lind. Thomp.

Avant Blanche. O. Duh. White Avant.
Early White Nutmeg.

The White Nutmeg resembles the foregoing in its general
habit, being dwarfish, and of slender growth. It is the small-
est of peaches, the flavour is inferior, and it is only esteemed
by curious amateurs as ripening a few days earlier than any
other variety.

Leaves serrated, without glands. Fruit very small, rather
oval, with a deep suture extending a little more than half round.
Skin white, or rarely with a pale blush. Flesh white to the
stone, with a sweet and slightly musky, pleasant flavour. Ri-
pens about the 10th or 15th of July. Flowers large.

OxpMIxon FREESTONE. Pom. Man.
Oldmixon Clearstone. Coze.

A large American peach, of late maturity and rich flavour.
It was, we believe, raised either from a stone of the Catherine
Cling, or the Oldmixon Cling, the latter having been brought
to this country many years ago by Sir John Oldmixon. It bears
good crops, and is a valuable variety.

Leaves with globose glands. Fruit large, roundish, or slight-
ly oval, one side swollen, and the suture visible only at the top ;
eavity but slightly sunk at the stalk. Skin pale yellowish-
white, marbled with red, the cheek a deep red. Flesh white,
but quite red at the stone, tender, with an excellent, rich, su-
gary and vinous flavour. Beginning of September. Flowers
small,

Presipent. P. Mag. Lind. Thomp.

One of the best of our peaches, and a capital variety. On
ginated, several years ago, on Long Island.

Leaves with globose glands. Fruit large, roundish-oval, the
suture shallow. Skin very downy, pale yellowish-green, with
a dull red cheek. Flesh white, but deep red at the stone, very
juicy, melting, rich and high-flavoured. Stone very rough.
Middle of September. Flowers small.

Presipent Cuurcu.

Raised by the Rev. A. Church, President of Franklin Col-
lege, Ga. Glands reniform. Fruit large, roundish, inc!ining to
oval; suture shallow, often a mere line, with a small point at the
apex, which is rarely depressed. Skin pale red in the shade,
beautifully mottled and washed with dark red in the sun. Flesh
white, pale red at the stone, very juicy, melting, and of delicious

624 THE PEACH.

9 an acquisition. Middle of September. (Ga. Pom. 8S.
ep.

Prince’s Paragon.

Tree very vigorous and very productive. Fruit large, oval.
Skin yellowish-green, shaded with red. Flesh juicy, luscious,
and fine flavour. Separates from the stone. Ripens about the
middle of September. (Wm. R. Prince, MS.)

Rep RaReErRIPE.
Large Red Rareripe, of some.
Early Red Rareripe.

This remarkably fine early peach is a very popular one with
us, and has been cultivated for many years in this State. It
strongly resembles the Royal George, and we believe it an Ame-
rican seedling from that variety, which is, however, distinct, and
superior in flavour.

It must be observed, that this is totally different both from
the Harly York and Morris’s Red Rareripe, with which it is
often confounded by some nurserymen. The fruit is larger,
broader, and a week later than the first; and its serrated leaves,
and different flavour, separate it widely from the latter. Ends
of the branches sometimes slightly mildewed.

Leaves serrated, without glands. Fruit rather large, globu-
lar, but broad, depressed, and marked with a deep, broad suture,
extending nearly round the whole fruit. Skin white, mottled,
and marked with numerous red dots, and the cheek of a rich
dark red. Flesh whitish, but red at the stone, melting, juicy,
very rich and high-flavoured. Middle and last of August. Flow-

ers small,
Rarerips, Late Rep.

Prince’s Red Rareripe.

This noble American fruit, the Late Red Rareripe, is unques-
tionably one of the very finest of all peaches, even surpassing
often the Late Admirable. Its large size and great excellence,
its late maturity, and its productiveness and vigour, all unite to
recommend it to universal favour. The rather greyish appear-
ance of the fruit serves to distinguish it, at first sight, from all
others.

Leaves with globose glands. Fruit large and heavy, round-
ish-oval, suture depressed only at the top, where the swollen
point is distinctly sunken. Skin downy, pale greyish-yellow,
thickly marbied and covered with reddish spots; the cheek dull,
deep-red, distinctly mottled with fawn-coloured specks. Flesh
white, but deep-red at the stone; very juicy, melting, and of an
unusually rich, luscious, high flavour, not surpassed by any
other peach. First to the 10th of September. Flowers small.

THE PEACH. 625

RosEBank.

Raised by James Dougall, Windsor, Canada West. Tree
healthy, moderate bearer. Fruit large, round; suture deep.
Skin greenish-white, with a beautiful dark-red mottled cheek.
Flesh whitish, juicy, melting, rich, and excellent. Separates
from the stone. Last of August.

Roya Cuarzotre. Thomp.

New Royal Charlotte, Lind. _ Madeleine Rouge Tardive, bev
Grimwood’s Royal Charlotte, | » Ss Madeleine Rouge 4 Moyenne {| S$ $
New Early Purple, See: Fleur, Se

ae 5 y oR,
Lord Nelson’s, >§ Madeleine a Petite Fleur,

Lord Fauconberg’s Mignonne,

A very excellent peach, and a favourite variety with all Euro-
pean gardeners. Its leaves are more coarsely and deeply ser-
rated than those of other varieties.

Leaves serrated, without glands, Fruit rather large, inclining
to ovate, being rather broader at the base than at. the top; the
suture of moderate size. Skin pale greenish-white, with a deep-
red marbled cheek. Flesh white, but pale red at the stone;
melting, juicy, rich, and excellent. Beginning of September.
Flowers small.

Roya Georce. P. Mag. Lind. Thomp.
Early Royal George. Red Magdalen.

Millet’s Mignonne. Madeleine Rouge a Petite Fleur,
Lockyer’s Mignonne. French Chancellor,

Griffin’s Mignonne. Early Bourdine, incorrectly of some.
Superb. Double Swalsh,

Few of the early peaches surpass in flavour and beauty the
Royal George. It is one of the finest European varieties, and
attains the highest flavour with us. The points of its shoots
are a little inclined to mildew, which is entirely, in our climate,
prevented by the shortening-in pruning. It is a regular and
moderate bearer.

Leaves serrated, without glands. Fruit above the middle
size, or rather large, globular, broad, and depressed, the suture
deep and broad at the top, and extending round two-thirds of
the fruit. Skin pale, or white, thickly sprinkled with red dots,
and the cheek of a broad, rich, deep red, slightly marbled. Flesh
whitish, but very red at the stone, melting, j juicy, very rich, and
of the highest flavour. From the 20th to the last of August.
Flowers small.

Scorr’s Earty Rep.

Scott’s Early Red is a new variety, of very excellent flavour,

and a prolific bearer, which we have lately received from New

Jersey.
27

626 THE PEACH.

Leaves with obscure globose glands. Fruit of medium size,
roundish, a little depressed, the suture distinctly marked, but
not deep. Skin pale greenish-white, but much covered with red,
which is mottled with fawn-coloured dots. Flesh whitish, very
juicy, with a rich and luscious flavour. Middle of August.
Flowers small.

Scott’s MaGnarTE.

A noble variety of the Red Rareripe. Glands reniform. Fruit
very large, round, depressed. Skin pale yellow, with a dark-
red cheek. Flesh white, luscious, and well-flavoured. Ripens
early in September. (Prince’s MS.)

Scort’s Nectar.

Another very fine seedling from the Red Rareripe. Glands
globose. Fruit large, round, somewhat depressed. Colour red,
shaded on pale yellow ground, and bright red next the sun.
Flesh white, very sweet, and of the highest flavour. Ripens early
in September. (Prince’s MS.)

Snow.

The Snow peach is a remarkably fair and beautiful fruit, of
American origin, which has but lately made its appearance in
our gardens. The fruit and blossoms are white, and the foliage
and wood of a light green. It is a very hardy, productive, and
desirable variety.

Leaves with reniform glands. Fruit large, globular; suture
faintly marked, except at the top. Skin thin, clear, beautiful,
white on all sides. Flesh white to the stone, juicy, and melting,
with a sweet, rich, and sprightly flavour. Beginning of Septem-
ber. Flowers small.

STRAWBERRY.
Rose.

The strawberry peach we received from Mr. Thomas Han-
cock, of Burlington, proprietor of one of the most respectable
and extensive nurseries in New Jersey. It is esteemed one of
the very finest early varieties for orchard culture in that State.
It is quite distinct from the Early York.

Leaves with reniform glands. Fruit of medium size, oval,
the cavity at the stem deeply sunk, the suture extending half
round. Skin marbled with deep red over almost the whole sur-
face. Flesh whitish, melting, juicy, rich, and of very delicious
flavour. Middle of August. Flowers small.

Stretson’s SEEDLING.

Raised by N. Stetson, Bridgewater, Mass. Globose glands.

THE PEACH. 627

Flowers small. Fruit large, roundish; suture indistinct. Skin
greenish-white, marbled, and shaded with crimson in the sun.
Flesh white, pink at the stone, very melting, juicy, brisk, rich,
and luscious. Freestone. Ripens from middle to last of Sep-
tember. (Hov. Mag.)

Stump tHe Wor1LpD.

Fruit very large, roundish, a little oblong. Skin creamy-
white, with a bright-red cheek; suture shallow, rather more
than half round. Flesh white, juicy, and high-flavoured; very
productive. A fine market variety.

Vaw Zanvt’s Surers.

Originated in the garden of R. B. Van Zandt, Long Island.
Fruit medium size, oval. Skin nearly smooth, white, delicately
marbled with red, giving it a waxen hue; the beauty and
smoothness of the skin approximate in appearance to that of a
nectarine. Flesh melting and delicious; separates from the
stone. Ripens in August. Very productive. (Wm. R. Prince,
MS.) This is the true variety, and distinct from the one for-
merly described in this work.

Watrer’s Ear.y.

Walter’s Early is esteemed as one of the most popular early
varieties for orchards in New Jersey, where it originated. It is
remarkably well adapted to the light sandy soil of that State,
bearing abundant crops of excellent fruit.

Leaves with globose glands. Fruit large, roundish. Skin
white, with arich red cheek. Flesh whitish, a little touched
with red at the stone, melting, juicy, sweet, and of very agree-
able flavour. Ripens about the 20th of August.

Wasurton ADMIRABLE.

An English variety, which is found very good here.

Flowers small. Fruit large, roundish; suture medium. Skin
greenish-white, finely shaded with dark-red in the sun. Flesh
white, a little stained at the stone; juicy, melting, with a rich,
sweet flavour. Middle and last of September.

Warp’s Late Free.

A fine late American variety; vigorous and productive ;
valuable for market. Glands reniform. Flowers small. Fruit
rather large, roundish, inclining to oval, Skin white, with a
beautiful crimson cheek. Flesh white, slightly tinged with red
at the stone, juicy, melting, rich, and excellent. Freestone.
First of October. Weld’s Freestone may prove the same.

628 THE PEACH.

Wasuineton. Floy.
Washington Red Freestone, Ken.

The Washington is a handsome and very delicious peach, of
American origin. It was named and first introduced to notice
by Mr. Michael Floy, nurseryman, New York, about forty years
ago. The fruit ripens late; the tree is vigorous, hardy, and
productive, and it is altogether a valuable variety.

Leaves with globose glands. Fruit large, broad, depressed,
with a broad, deep suture extending nearly round it. Skin very
thin, yellowish-white, with a deep crimson cheek. Flesh pale
yellowish-white, very tender, juicy, and melting, with a sweet,
rich, and luscious flavour. It often adheres slightly to the
stone, which is quite small. Middle of September. Flowers
small.

Wuitt ImMpreriAt.

The White Imperial is a new fruit, of most estimable quality.
We consider it quite a valuable variety for every garden north
of New York, as its flavour is very excellent. It is hardy and
vigorous, and bears good and regular crops.

This fine peach originated (it is believed, from the Noblesse)
in the garden of David Thomas, of Cayuga county, N. Y., so
long known for his skill and science as an amateur horticulturist.
It was first made known to us by his son, J. J. Thomas, of Ma-
cedon, N. Y. Leaves with globose glands. Fruit rather large,
broad, depressed, hollowed at the summit, with a wide, deep
cavity at the stem; the suture moderately deep, and the fruit
enlarged on one of its sides. Skin yellowish-white, with only a
slight tinge of red next the sun. Flesh nearly white, very melt-
ing and juicy, of a very delicate texture, and the flavour sweet
and delicious. Ripens among the earliest, a few days after the
Early York, about the 25th of August. Flowers small.

Wuirs-Biossomep IncomparaBLE. P. Man, Thomp.
White Blossom. §_ Willow Peach,

This is a native fruit, of second quality, much inferior, both
in flavour and appearance, to the Snow peach. Its seeds very
frequently produce the same variety. ‘The flowers are white,
the leaves are of a light green, and the wood pale yellow.
Leaves with reniform glands. Fruit large, oval. Skin fair,
white throughout. Flesh white to the stone, melting, juicy,
sweet, and pleasant. Beginning of September. Flowers large,
white.

THE PEACH. 629

CLASS II.
Freestone Peaches with Deep Yellow Flesh.*

Asricotés. Thomp. O. Duh.

Yellow Admirable. Admirable Jaune. 0. Duh. Nois.
Apricot Peach. D’ Abricot.
Grosse Jaune Tardive. D’Orange. (Orange Peach. Ken.)

The Apricot Peach (or Yellow Admirable, as it is more fre-
quently called) is an old French variety, but little cultivated in
this country, though deserving of attention in the Middle States.
It ripens very late, and is thought to have a slight apricot fla-
vour. It grows with moderate vigour, and bears abundantly.

Leaves with reniform glands. Fruit large, roundish-oval,
with a small suture running on one side only. Skin clear yel-
low all over, or faintly touched with red next the sun. Flesh
yellow, but a little red at the stone, firm, rather dry, with a
sweet and agreeable flavour. Stone small. Ripens at the be-
ginning of October. Flowers large.

Bercen’s YELLOw.

Bergen’s Yellow is a native, we believe, of Long Island. It is
very large, and of very delicious flavour. It is darker coloured,
more depressed in form, rather finer flavoured, and ripens:some
days later than the Yellow Rareripe, which it much resembles.
It is a moderate, but good bearer. It is earlier, and much supe-
rior to the Melocoton, and its glands distinguish it, also, from
that variety.

Leaves with reniform glands. Fruit large (often measuring
nine inches in circumference), globular, depressed, and broad;
the suture well marked, and extending more than half round.
Skin deep orange, dotted with some red, and with a very broad,
dark-red cheek. Flesh deep yellow, melting, juicy, and of rich
and luscious flavour. Ripens at the beginning of September.
Flowers small.

CotumBia. Coxe.
Pace.
The Columbia is a singular and peculiar peach. It was
raised by Mr. Coxe, the author of the first American work on

* Nearly all this class are of American origin, and the Yellow Alberge
of Europe is the original type. They are not so rich as Class I., and re-
quire our hot summers to bring out their flavour. In a cold climate, the
acid is always prevalent. Hence they are inferior in England, and at the
northern limits of the peach in this country

630 THE PEACH.

fruit trees, from a seed brought from Georgia, It is a very ex.
cellent fruit, which every amateur will desire to have in his gar-
den. ‘The tree is not a very rapid grower, and bears only mo-
derate crops, being, of course, all the less subject to speedy de-
cay. The young wood is purple.

- Leaves with reniform glands. Fruit large, globular, broad
and much depressed, the suture distinct, extending half way
round. Skin rough and rather thick, dull dingy red, sprinkled
with spots and streaks of darker red. Flesh bright yellow, of
the texture, as Coxe remarks, of a very ripe pineapple, rich, jui-
cy, and of very excellent flavour. Ripens from the beginning to
the middle of September.

Crawrorp’s Earty Metocoron.
Early Crawford. Ken. Crawford's Early.

This is the most splendid and excellent of all early yellow-
fleshed peaches, and is scarcely surpassed by any other variety
in size and beauty of appearance. As a market fruit, it is per-
haps the most popular of the day, and it is deserving of the
high favour in which it is held by all growers of the peach. It
was originated, a few years ago, by William Crawford, Esq., of
Middletown, New Jersey. The tree is vigorous, very fruitful,
and hardy.

Leaves with globose glands. Fruit very large, oblong, the
swollen point at the top prominent; the suture shallow. Skin
yellow, with a fine red cheek. Flesh yellow, melting, sweet,
rich, and very excellent. It ripens here the last week in Au-
gust. Flowers small.

Crawrorp’s Late Mretocoron.
Crawford’s Superb Malacatune.

Crawford’s Late Melocoton, from the same source as the fore-
going, is one of the most magnificent American peaches. We
think it unsurpassed by any other yellow-fleshed variety, and
deserving of universal cultivation in this country. As a splen-
did and productive market fruit, it is unrivalled, and its size,
beauty and excellence, will give it a place in every garden.

Leaves with globose glands. Fruit very large, roundish, with
a shallow but distinct suture. Skin yellow, with a fine dark-
red cheek. Flesh deep yellow, but red at the stone, juicy and
melting, with a very rich and excellent vinous flavour. Ripens
from the 20th to the last of September. Flowers small,

Eviza PEacu.

Origin, Philadelphia. Leaves large, with reniform glands.

THE PEACH. 631

Fruit medium, round, terminating in a nipple. Skin yellow,
with a mottled red cheek. Flesh yellow, red at the stone,
which is free. Last of September. (W. D. Brinckle in Pom.)

Harcn.

Originated with S. O. Hatch, Franklin, Conn.; hardy and va-
luable at the North. Glands globose. Fruit roundish, pointed;
suture shallow. Skin deep yellow; blush in the sun. Flesh
yellow, melting, sweet and excellent. Freestone. First of Sep-
tember. (Cole.)

Jacques’ RaRERIPE.
Jacques’ Yellow Rareripe.

Origin, Mass. A large yellow peach, of medium quality and
productive. Glands reniform. Flowers small. Fruit large,
roundish, compressed; suture shallow. Skin dark yellow, most-
ly shaded with dull red. Flesh yellow, red at the stone, juicy,
slightly subacid. Freestone. Middle of September.

LIncoLyn.

Origin, Lincoln, Mass.; very hardy and productive. Glands
globose. Fruit large, roundish; suture large. Skin rich yel-
low, mostly covered with dark purplish red, much downy.
Flesh yellow, with a tinge of red at the stone, juicy, of a very
rich, sweet and excellent flavour. Freestone. From first to
last of September. (Cole.)

MeErRRIAM.

Glands globose. Fruit very large, short, oval. Skin light
yellow, bright red cheek. Flesh yellow, red at the stone, melt-
ing, very juicy, of a sweet luscious flavour. First of October.
(Cole.)

Mrs. Pornsette.

Origin, South Carolina. Tree vigorous and productive.
Globose glands. Fruit large, globular, with a regular suture,
Skin yellowish, inclining on the exposed side to a brownish tint,
veined with red. Flesh of rich yellow, juicy, melting, and of
first quality; partially adherent. Ripens from Ist to 12th of
August in South Carolina. (William Summer.)

OweEN.
Owen’s Lemon Rareripe.
Pp

Origin, garden of J. Owen, Cambridge, Mass. Glands globose.
Fruit large, roundish; suture large. Skin rich yellow, mostly

632 THE PEACH.

covered with dark red or purplish red in the sun. Flesh vel-
low, red at the stone, tender, very juicy, of a delicious saccha-
rine, and slightly subacid flavour. Freestone. Middle to last
of September. (Cole.)

Princs’s Exce.sior.

Originated with William R. Prince, Flushing, Long Island,
Fruit very large, round; suture slight, a mere line, ending in a
flattened depression at top, where there is a slight cavity, and a
little abortive mamelon. Skin a most splendid pure bright
orange colour. Flesh golden yellow to the stone, very rich, lus-
cious, aromatic, apricot, or exquisite orange flavour, sweet and
rich; separates freely from the stone. Ripens middle of Octo-
ber: well suited to the South. (W. R. Prince’s MS.)

Pootr’s Larcre Yettow. Ken.
Poole’s Late Yellow Freestone.

A very large peach, of the Melocoton family. It lately ori-
ginated near Philadelphia, and bears fine crops.

Leaves with reniform glands. Fruit large, roundish, with a
suture extending from the base to the top. Skin deep yellow,
with a dark-red cheek. Flesh yellow, but red at the stone, rich,
juicy, and of excellent flavour. Ripens last of September.

Rep Curex Mexiocoton.* Pom. Man.

Malagatune. Yellow Malocoton.
Malacatune, Yellow Malagatune.
Hoge’s Melocoton. Red Cheek Malocoton. Come.

The Melocoton (or Malagatune, as it is commonly called) is
almost too well known to need description. Almost every or-
chard and garden in the country contains it, and hundreds of
thousands of bushels of the frait are raised and sent to market
in this country, every year. It is a beautiful and fine fruit in
favourable seasons, though in unfavourable ones the acid frequent-
ly predominates somewhat in its flavour. It is an American
seedling, and is constantly reproducing itself under new forms,
most of the varieties in this section having, directly or indirect-
ly, been raised from it; the finest and most popular at the pre-
sent time, being Crawford’s Early and Late Melocotons, both
greatly superior, in every respect, to the original Melocoton.

Leaves with globose glands. Fruit large, roundish oval, with
a swollen point at the top. Skin yellow, with a deep-red cheek.

* Melocoton is the Spanish for Peach.

THE PEACH. 633

Flesh deep yellow, red at the stone, juicy, melting, with a good,
rich, vinous flavour. First of September. Flowers small.

Reeves’ Favourite.

Raised by Samuel Reeves, Salem, New Jersey; a hardy and
productive kind. Glands globose. Flowers small. Fruit large,
roundish, inclinmg to oval, with a swollen point. Skin yellow,
with a fine red cheek. Flesh deep yellow, red at the stone, jui-
cy, melting, with a good, vinous flavour. Freestone. Middle
of September.

Scorr’s NonpPAREIL.

Origin, Burlington, New Jersey. Resembles Crawford’s Late,
but sweeter. Glands globose. Fruit large, roundish, slightly
oblong; suture medium. Skin deep yellow, with a fine dark-
red cheek. Flesh yellow, red at the stone, juicy, sweet, with a
rich and excellent vinous flavour. Freestone. Last of Septem-
ber. ‘
Smiry’s Favourire.

Tree vigorous, hardy, and productive: grown by Calvin Smith,
Lincoln, Mass. Glands reniform., Fruit large, roundish; suture
deep. Skin yellow, mostly covered with deep, rich red. Flesh
yellow, juicy, sweet, rich, and delicious flavour. One of the best
for general culture and market. Freestone. Middle to last of
September. (Cole.)

Smock Freestone. Ken.
St. George.

It was originated not long since by Mr. Smock, of Middleton,
New Jersey, the centre of extensive peach cultivation.

Leaves with reniform glands. Fruit large, oval, narrowed
towards the stalk, and rather compressed on the sides. Skin.
light orange yellow, mottled with red, or often with a dark-red
cheek, when fully exposed. Flesh bright yellow, but red at the
stone; moderately juicy and rich. Ripens last of September
and first of October.

SUSQUEHANNA.
Griffith.

Originated with Mr. Griffith, on the banks of the Susquehan-
na. A very large, handsome fruit, and is a special favourite in
that section. Fruit very large, nearly globular. Skin rich yel-
low, with a beautiful red cheek, nearly covering the whole sur-
face. Flesh yellow, sweet, juicy, with a rich, vinous flavour.
Ripens from the first to the middle of September. It is said to
be the best of all the yellow-fleshed peaches.

27*

634 THE PEACH.

Titus.

Originated with Mrs, Sarah Titus, Philadelphia. Size large,
roundish. Skin fair yellow, with a rich cheek; cavity open.
Flesh yellow, red next the stone, juicy, non-adherent. Flavour
luscious; quality “best.” Maturity, middle to last of Septem-
ber. Freestone. (Interm. Rep.)

Torts’ RaRERIPE.

Originated with Bernard Tufts, Billerica, Mass.- Very hardy,
vigorous, and productive. Glands globose. Fruit medial, round-
ish. Skin yellowish, with a bright-red cheek. Flesh yellow,
melting, very sweet and luscious. Freestone. Middle to last of
September. (Cole.)

YeLtow ABere. Thomp.

Alberge Jaune. O. Duh. Purple Alberge. Lind.
Péche Jaune. Red Alberge.

Gold Fleshed. Golden Mignonne.
Yellow Rareripe, of many American gardens.

The Yellow Alberge is an old French variety, and one of the
earliest of the yellow-fleshed peaches. It is no doubt the origi-
nal sort from which our Melocotons and Yellow Rareripes have
sprung in this country. It has only a second-rate flavour, except
in rich, warm soils, and is not comparable to the Yellow Rare-
ripe in size or quality.

Leaves with globose glands. Fruit of medium size, roundish,
with a well-marked furrow running half round. Skin yellow,
with a deep purplish-red cheek. Flesh yellow, but deep red
at the stone; soft, juicy, sweet, with a pleasant vinous flavour.
Middle of August. Flowers small.

The Rosanna (Lind. Thomp.), Alberge Jaune, of many French
gardens, and Yellow Berge of some gardens here, differs from
the above only in having reniform glands, and ripening ten or
twelve days later. Flavour second rate.

YELLow RareERIPE.
Large Yellow Rareripe. Marie Antoinette.

One of the finest very early yellow-fleshed peaches, It is an
American seedling, produced about a dozen years ago, and well
deserves the extensive cultivation it receives, both in the orchard
and garden.

Leaves with globose glands, Fruit large, roundish, the su-
ture slightly depressed, extending more than half round; the
swollen point at the top small.

THE PEACH. 635

Skin deep orange yellow, somewhat dotted with red, the cheek
rich red, shaded off in streaks. Flesh deep yellow, but red at the
stone, juicy, melting, with a rich and excellent vinous flavour.
Ripens from the 25th to the 30th of August. Stone small.
Flowers small.

CLASS IIL.
Clingstone Peaches (or Pavies).

Buoop Cuinestonsz. Floy.
Claret Clingstone. Blood Cling.

The Blood Clingstone is a very large and peculiar fruit, of no
value for eating, but esteemed by many for pickling and pre-
serving; the flesh very red, like that of a beet. This is an
American seedling, raised many years ago from the French
Blood Clingstone—Saneurnote A Cuarr Apufrente. It is a
much larger fruit than the original sort, which has large flowers,
- otherwise they are the same in all respects.

Leaves with reniform glands. Fruit often very large, round-
ish, oval, with a distinct suture. Skin very downy, of a dark,
dull, clouded, purplish red. Flesh deep red throughout, firm
and juicy—not fit for eating. September to October. Flowers
small.
There is a Frencu Bioop Freestone (Sanguinole, Sanguine,
Cardinale, or Betrave, Duh. Thomp.) of the same nature, and
used for the same purpose as this, but smaller in size, and not
equal to it for cooking. Leaves without glands.

Branton Cuine.

Leaves large. Glands reniform. Fruit large, and shaped like
Lemon Cling, with the same projecting, swollen point. Skin
rich orange, with a slightly reddened cheek. Flesh orange yel-
low, firm, but full of a delicious, vinous juice. Later and better
than Lemon Cling. Reproduces itself from seed. Ripens 10th
August. (White’s Gard.)

Borpravux Cuine.

Raised from a stone brought from Bordeaux. Fruit large,
oblong, or oval; a little one-sided; suture shallow. Skin very
downy, lemon yellow, with a red cheek. Flesh yellow, red at
the stone (to which it clings), juicy, melting, and of an excellent
vinous flavour: one of the best of its season. First of August

(Wm. N. White, MS.)

636 THE PEACH.

Caruerine. Lang. Lind. P. Mag. Thorp.

The Catherine Cling is a very fine old English variety, of
excellent quality, but not, we think, equal to the Large White
Clingstone, a native seedling, so much esteemed in the Middle
States.

Leaves with reniform glands. Fruit large, roundish oval, more
swollen on one side than the other, and terminated by a small
swollen point at the top. Skin pale yellowish-green, much
sprinkled with red dots; the exposed cheek of a bright, lively
red, streaked with darker red. Flesh firm, yellowish-white, but
dark-red at the stone, to which it adheres very closely; juicy,
rich, and excellent, Middle and last of September. Flowers
small,

CurnesE CLINnG.

Reniform glands. Flowers small. Fruit large, globular; sides
compressed ; suture quite shallow. Skin creamy-white, shaded
and marbled with fine red. Flesh white, red at the stone (which
is adherent), very juicy, melting, with a rich, excellent vinous
flavour. Ripens first to middle of September. At the south,
from the middle of July to first of August.

Tree vigorous and productive. Imported from China.

Downanoo Cine.

From Mr. Donahoo, Clark county, Ga. Glands reniform.
Fruit very large, roundish; suture quite deep on one side, and
visible entirely around the fruit; apex depressed. Skin creamy-
white, beautifully dotted and tinged with red in the sun.
Flesh white to the stone, exceedingly juicy, excelling the Heath
Cling in tenderness of texture, and equally rich and luscious,
and a most desirable variety. Ripens from 10th to 20th Sep-
tember. (Ga. Pom. 8. Rep.)

Exmira Cuina.

Originated with Dr. M. W. Phillips, Miss. Glands reniform,
Flowers small. Fruit large, oval, depressed ; suture rather shal-
low on one side. Skin white, with a greenish-yellow tinge,
quite downy. Flesh white, tinged with red at the stone, to
which it adheres; sweet and good. Early in August. (Wm. N.
White, MS.)

FLEWELLEN Curna.

Fruit large, globular, depressed at the apex. Skin downy,
yellowish-white, mostly overspread with shades of red; dark,
dull purplish-red in the sun, the lighter tints of red somewhat

THE PEACH. 637

in stripes. Flesh yellowish-white, red at the stone, to which it
firmly adheres, very juicy, sweet, and high flavoured; a desir-
able early cling. First of August. (Wm. N. White, MS.)

Horron’s Deticiovs.

Fruit large, roundish, inclining to oval, depressed at apex,
point very small, and within the depression; suture shallow.
Skin moderately downy, of a rich, creamy white, with a faint
blush in the sun. Flesh white to the stone, with the exact fla-
vour of a Heath Cling; quality “best.” From first to middle of
October. (Ga. Pom. S, Rept.)

Hys.op.
Hyslop’s Clingstone.

Origin unknown; an American variety, hardy and productive.
Glands reniform. Flowers small. Fruit large, roundish, inclin-
ing to oval. Skin white, with a crimson cheek. Flesh very
juicy, melting, with a rich, vinous flavour; adheres to the
stone. First of October.

Hearn. Coxe.

Heath Clingstone. Fine Heath.
Red Heath.

The most superb and most delicious of all late Clingstones.
It seldom ripens in New England, but here, and to the south-
ward, it is one of the most valuable kinds, of very large size, and
the very finest flavour.

Coxe informs us that this is a seedling produced in Maryland
from a stone brought by Mr. Daniel Heath from the Mediterra-
nean; and it is frequently still propagated from the stone, with.
out variation, in that State. The tree is vigorous, long lived,
and moderately productive; with the shortening-in mode of
pruning, the fruit is always large and fine, otherwise often poor.
This tree is well deserving of a place on the espalier rail or wall,
at the north.

Leaves nearly smooth on the edges, with reniform glands
Fruit very large, oblong, narrowing to both ends, and terminat-
ing at the top with a large swollen point; the suture distinct on
one side. Skin downy, cream-coloured white, with a faint
blush or tinge of red in the sun, or a brownish cheek. Flesh
greenish-white, very tender and melting, exceedingly juicy,
with the richest, highest, and most luscious flavour, surpassed
by no other variety. It adheres very closely to the stone. It
ripens in October, and frequently keeps for a month after being
gathered. Flowers small.

Bayyn’s New Hearn is a recent seedling, very similar in all

638 THE PEACH,

respects, originated by Dr. Bayne, of Alexandria, D.C. It is
considered rather finer by some.

Hows ATHENIAN.

From Henry Hull, Jr, Athens,Ga. Fruit very large, oblong,
depressed at apex; suture a mere line. Skin very downy, yellow-
ish-white, marbled with dull red in the sun. Flesh white, pale
red at the stone, rather firm and rich, with a high, vinous fla-
vour; a great acquisition. October. (Ga. Pom. 8. Rept.)

IncomparaBLeE. Lind. Thomp.
Pavie Admirable. Bon. Jard. Ken. Late Admirable Cling.
Larger than the Catherine, which it resembles. It is inferior
to it and several others in flavour, and is only worthy of cultiva-
tion for market. ;
Leaves with reniform glands. Fruit large, roundish, one side
enlarged. Skin pale yellowish-white, light red on the exposed
side. Flesh yellowish-white, red at the stone, juicy, melting,
and of agreeable flavour. Last of September. Flowers small.

JACKSON CLING.

Raised by Mrs. L. A. Franklin, Athens, Ga. Fruit large, ob-
long, with a very large, swollen point. Skin rich dark yellow,
covered with dark red in the sun. Flesh rather firm, orange-
yellow, and dark red at the stone; juicy, sprightly, rich, and
delicious; quality “best.” Last of August. (Ga. Pom. S. Rep.)

Larce WuitE CLINGSTONE.
New York White Clingstone. Floy. Williamson’s New York.
Selby’s Cling.

The Large White Clingstone is by far the most popular of this
class of peaches in this State, and in New England. We think
it superior to the Catherine and Old Newington, and only sur-
passed in flavour by the Oldmixon Cling and the Heath Cling.

This variety was raised about forty years ago by David Wil-
liamson, a nurseryman, in New York, and was first described by
Floy as the Wew York Clingstone. But as it is universally
known now by the present title, we have placed the original
names as synonymes. The light colour and excellent quality
of this fruit render it the greatest favourite for preserving in
brandy or sugar. The tree is remarkably hardy and long lived;
rarely if ever being attacked by the yellows. It bears regular
and good crops.

Leaves with globose glands. Fruit large, round; the suture
slight, and the swollen point at the top small. Skin white (in-
clining to yellow only when over-ripe), dotted with red on the
sunny side, or with a light-red cheek when fully exposed. Flesh

THE PEACH. 63%

whitish, tender, very melting, full of juice, which is very sweet,
luscious, and high flavoured. Beginning and middle of Septem-
ber. Flowers small.

Late Yettow ALBERGE. Pom. Man.
October Yellow. Algiers Yellow.
Algiers Winter.

A very late Clingstone peach, entirely yellow, scarcely good
for eating, but esteemed by some for preserving. It was origin-
ally introduced from the south of France, and has been consi-
derably cultivated here, but we have abandoned it. The Heath
Cling is in every way greatly its superior.

Leaves with reniform glands. Fruit of medium size, round-
ish-oval, with a small, distinct suture. Skin downy, green till
the last of September, but at maturity being yellow. Flesh
yellow to the stone, very firm, rather juicy, sweet. October.
Flowers large.

Lemon Curnestone. Floy. Thomp.

Kennedy’s Carolina. Pom. Man. Long Yellow Pineapple. Coxe,
Kennedy’s Lemon Clingstone. Pineapple Clingstone.
Largest Lemon. Yellow Pineapple.

The Lemon Clingstone is one of the largest and most beauti-
ful of all the yellow-fleshed clings; and though of course inferior
in flavour to the white-fleshed, is deserving of its universal popu-
larity. It is originally a native of South Carolina, and was
brought from thence by a Mr. Kennedy, of New York, before
. the war of the Revolution. There are now many seedlings re-
produced from it, but none superior to the original. This is a
very productive, hardy tree.

Leaves long, with reniform glands. Fruit large, oblong, nar-
rowed at the top, and having a large, projecting, swollen point,
much like that of alemon, Skin fine yellow, with a dark brown-
ish-red cheek. Flesh firm, yellow, slightly red at the stone,
adhering firmly, with a rich, sprightly, vinous, sub-acid flavour.
Middle and last of September. Flowers small.

Oxtp Newineron. Lang. Lind. Thomp.

Newington. Parkinson. (1629.)
Large Newington. Coze.

A celebrated English Clingstone, which has been in cultiva-
tion more than 200 years, and still is perhaps the best in the
English climate. Although excellent, it is not so generally es-
teemed here as the Large White Cling and Oldmixon Cling-
stone.

Leaves serrated, without glands. Fruit large, roundish, the
suture slight. Skin pale yellowish-white, with a fine red cheek,
marked with streaks of darker red. Flesh pale yellowish-

640 THE PEACH.

white, deep red at the stone, to which it always adheres very
firmly; melting, juicy, and rich. Ripens about the 15th of
September. Flowers large.

Oxtpmixon CiinestonE, Coxe.
Oldmixon Cling.

The Oldmixon Clingstone is certainly one of the highest fla-
voured of all peaches known in this country, where it is raised
in perfection, and should have a place in every good garden ;
indeed we consider this, the Large White Cling, and the Heath
Cling, as being the sorts among the most desirable of this class
of peaches for small collections.

Leaves with globose glands. Fruit large, roundish-oval, the
suture distinct only at the top, on one side of which the fruit is
slightly enlarged. Skin yellowish-white, dotted with red, or
with a red cheek, varying from pale to lively red. Flesh pale
white, very melting and juicy, with an exceedingly rich, lus-
cious, high flavour. First of September. Flowers small.

ORANGE CLINGSTONE.

The Orange Cling is a very large, handsome, and excellent
fruit, somewhat resembling the Lemon Cling in colour, but glo-
bular in form, rather richer in flavour, and quite a distinct sort.

Leaves large, serrated, without glands. Fruit large, round,
the suture distinctly marked, and extending nearly round the
fruit; swollen point at the top, none. Skin deep orange, with
a rich dark-red cheek. Flesh dark yellow, rather firm, juicy,
with rich, vinous flavour. September. Flowers small.

Pavir pe Pompons. Bon. Jard. Lelieur. Thomp.

Monstrous Pomponne. } 7 7 Pavie Rouge de
Monstrous Pavie. Z Pomponne. O. Duh.
Payvie de Pomponne Grosse, Payie Camu.
Pavie Monstrueux. Gros Mélocoton.

Gros Persique Rouge.

A very large and magnificent old French Clingstone, not so
well known in this country as it deserves. The fruit is very
solid in flesh, and much sweeter here than in France. The tree
is of very strong growth.

Leaves with reniform glands. Fruit very large, roundish
oval, with a well-marked suture extending to the top, and ter-
minating there in an obtuse swollen point. Skin yellowish-
white, a good deal covered with the broad, very deep red colour
of its cheek. Flesh firm, yellowish-white, deep red at the stone,
to which it adheres very firmly, and which is rather small;
juicy, flavour sweet and good. First of October. Flowers large.

THE PEACH. 641

Princer’s Ciimax.

Originated on the farm of George Mitchell, Flushing, Long
Island; very productive. Fruit large, oval. Skin yellow, with
a crimson cheek, and two-thirds mottled with crimson. Flesh
yellow, very rich, aromatic, pineapple flavour; adheres to the
stone. Ripens the middle and end of September. (William R.
Prince’s MS.)

SHANGHAE.

Trees of this variety and Chinese Cling were sent to this
country by the late Mr. Winchester, while British Consul at
Shanghae. Tree vigorous. Glands reniform, Flowers large.
Fruit large, oval, truncate; suture distinct, extending from the
base to beyond the apex, deepening very much at the apex, so
as to form quite a cavity. Skin greenish-yellow, quite downy,
sometimes a little mottled, or shaded with pale red. Flesh
greenish-yellow, very melting, juicy, adhering to the stone, with
a high, vinous flavour. Ripens from first to middle of Septem-
ber. At the south, last of July and first of August.

Smirn’s Newineton. Lind. Thomp.
Early Newington, t of the
Smith’s Early Newington, } Hnglish.
Early Newington. Coze.

This is one of the best early Clingstone peaches. It is of
English origin, and is little cultivated in this country. The
Early Newington of our gardens as generally known (see Early
Newington Freestone), is earlier and a very much finer variety,
with reniform glands, being a partial Clingstone, but most fre-
quently parting from the flesh, has quite supplanted it.

Leaves serrated, without glands. Fruit middle-sized, rather
oval, narrower at the top, and one half a little enlarged. Skin
pale straw-colour, with a lively red cheek streaked with purple.
Flesh firm, pale yellow, but light red at the stone, to which it
adheres closely ; juicy, and of very good quality. Last of Au-
gust. Flowers large.

What Mr. Thompson calls “ Wewington of the Americans” is
a seedling cling with globose glands, and of second quality, quite
distinct from our Early Newington Freestone.

SrEPHENSON CLING.

From Thomas Stephenson, Clark county, Ga. Fruit large,
roundish ; suture distinct. Skin very downy, of a creamy tint,
shaded with flesh-colour—the tint deepening in the sun to a
dark, dull, purplish red where fully exposed. Flesh white, some-
what tinged with red, and deep red at the stone. Flesh very

642 THE PEACH.

tender, melting, juicy, and of a delicious vinous flavour; quality
“best.” September first. (G. Pom. 8. Rep.)

TIPPECANOE.
Hero of Tippecanoe.

A new, very large, and handsome Clingstone, originated by
Mr. George Thomas, of Philadelphia, and first exhibited before
the Horticultural Society there in 1840, Its lateness and beauty
render it a valuable kind.

Leaves with reniform glands, the shoots dark purplish-red.
Fruit very large, nearly round, a little compressed on the sides.
Skin yellow, with a fine red cheek. Flesh yellow, juicy, with
a good vinous flavour. It ripens from the 20th to the last of
September. Flowers small.

WasHINGTON CLINGSTONE.

An American variety, remarkably juicy and sweet. Although
Thompson finds it third rate in England, it is here scarcely sur-
passed. To use the expressive words of one of our friends in
Maryland, a good judge of fruit, “there is nothing better than
this peach out of Paradise.” It is neither handsome nor pre-
possessing externally.

Leaves with reniform glands. Fruit of medium size, round-
ish. Skin yellowish-green, marked with grey specks, and with
a slight tinge of red on the sunny side. Flesh very juicy, ten-
der, and melting, with a very sweet and luscious flavour. Last
of September. Flowers small.

Curious or Ornamental Varieties.

Dovusie Biossomep. Thomp.

Double Flowering Peach. Pécher 4 Fleurs Doubles. Bon. Jard.
Rose Flowering. Pécher 4 Fleurs Semi-Doubles. 0. Duh.

The Double Blossomed peach is, when in full bloom, one of
the gayest and most beautiful of fruit trees, and blooming with
its lovely companion, the Double Flowering Cherry, finds a
place in all our pleasure-grounds and ornamental plantations.
Its flowers are three times the size of those of the common
peach, of a lively rose colour, nearly full double, and so thickly
disposed on the branches as to be very striking and showy.
They are produced at the usual season, or a few days later.

This sort is rendered more dwarf for shrubberies, by budding
it upon the Mirabelle, or the Cherry Plum stock.

The leaves have reniform glands. The fruit, which is spar-
ingly produced, is roundish-oval, pale greenish-yellow, faintly
tinged with red, freestone, and of indifferent flavour.

THE PEACH. 643

Frat Peacu or Cura. Lind. Thomp.

Chinese Peach. Java Peach.
Peen To.

A very singular variety, from China, where the gardeners af-
fect all manner of vegetable curiosities. The fruit is of small
size, about two inches in diameter, and so much flattened at the
ends that only the skin and the flat stone remains, the fleshy
part being crowded on either side. The tree is of rather dwart-
ish habit, and holds its leaves very late. The fruit is of very
good flavour, and is well worthy of a place in the gardens of
the curious.*

Leaves with reniform glands. Fruit small, so much flattened
as to form a deep hollow at both ends, having at the top a sin-
gular broad, rough, five-angled eye. Skin pale yellowish-green,
mottled with red on one side. Flesh pale yellow, with a circle
of red round the stone (from which it separates), sweet, juicy,
with a slight noyeau flavour. Beginning of September. Flow-
ers large.

WeeEpine Preacu.
Reid’s Weeping Peach.

A peculiar variety, with pendent, weeping branches, and a
habit much like that of the weeping ash. It was lately origi-
nated by Mr. William Reid, the skilful nurseryman at Murray
Hill, near New York. To display itself to advantage, it should
be grafted six or eight feet high, on the clean stem of a peach
or plum stock. Reniform glands. Flowers large.

Selection of choice peaches, to farnish in succession. J ree-
stones: Early York, Early Newington, Cooledge’s Favourite,
George 4th, Grosse Mignonne, Crawford’s Early, Brevoort, Old-
mixon Free, Morris White, Bellegarde, Nivette, Ward’s Late
Free, Noblesse, Late Red Rareripe, Bergen’s Yellow, Druid
Hill. Clingstones: Large White, Oldmixon and Heath Clings.

Selection of hardy sorts, for a northern latitude: Tuft’s
Early, Early Chelmsford, White Imperial, Moore’s Favourite,
Lincoln, Red Cheek Malagatune, Snow, Smith’s Favourite, Tuft’s
Rareripe, Clinton, Kenrick’s Heath, Crawford’s Early, Oldmixon
Cling.

Selection of peaches, furnished by Wm. N. White, Athens,
Ga., that have proved best in that State, and ripen in succession
from first of July to first of November, and will probably suit
most localities at the south :

* This variety has been several times imported to this country and lost
on the way. Should any one of our amateurs now possess it, we shall be
much gratified to receive buds of it.

644 THE NECTARINE.

Early Anne, Early Tillotson, Early York (serrate), Early
Chelmsford, Large Early York, Van Zandt’s Superb, Crawford’s
Early, George the 4th, Stump the World, Crawford’s Late, Late
Admirable, Druid Hill, La Grange, Montgomery’s Late, Presi-
dent Church, Edwards’ Late White, Baugh, Lady Parham,
Pride of Autumn, Baldwin’s Late.

A succession of the best clingstones for Georgia, ripenin
from the last of July to first of November* (Wm. N. White):

Flewellen Cling, Bordeaux, Large White, Oldmixon, Lemon,
Blanton, Jackson, Tippecanoe, Catherine, Raymond, Heath,
Donahoo, Stephenson, Horton’s Delicious, Hull’s Athenian.

CHAPTER XXIII.

THE NECTARINE.
Persica vulgaris (v.) Levis. Dec. Rosacee of Botanists.

Tue Nectarine is only a variety of the peach with a smooth
skin (Péche lisse, or Brugnon of the French). In its growth,
habit, and general appearance, it is impossible to distinguish it
from the peach tree. The fruit, however, is rather smaller,
perfectly smooth, without down, and is one of the most wax-
like and exquisite of all productions for the dessert. In flavour
it is perhaps scarcely so rich as the finest peach, but it has more
piquancy, partaking of the noyeau or peach-leaf flavour.

The Nectarine is known in Northern India, where it is called
moondla aroo (smooth peach). It appears to be only a distinct,
accidental variety of the peach, and this is rendered quite cer-
tain since there are several well-known examples on record of
both peaches and nectarines having been produced on the same
brancht—thus showing a disposition to return to the natural
form. Nectarines, however, usually produce nectarines again on
sowing the seeds; but they also occasionally produce peaches,
The Boston Nectarine originated from a peach stone.

The Nectarine appears a little more shy of bearing in this
country than the peach, but this arises almost always from the
destruction of the crop of fruit by the curculio, the destroyer of
all smooth-skinned stone fruit in sandy soils. It is quite hardy
here wherever the peach will thrive, though it will not generally
bear large and fine fruit, unless the branches are shortened-in
annually, as we have fully directed for the peach tree.

* Southern people generally prefer clings to freestones.
¢ See London Gardener's Magazine, vol. 1, p. 471; vol. 14, p. 53.

THE NECTARINE. 645

With this easy system of pruning, good crops are readily ob-
tained wherever the curculio is not very prevalent.

The culture of the Nectarine is, in all respects, precisely simi-
lar to that of the peach, and its habits are also completely the
same. It is longer lived and hardier, when budded on the
ny but still the nurserymen here usually work it on the peach
stock,

CLASS I.
Freestone Nectarines. (Péches lisses, Fr.)

[The same characters are used as in describing peaches, for which the
reader is referred to that part.]

Bosron. Thomp.
Lewis's
Perkins’ Seedling. Ken

This American seedling is the largest and most beautiful of
all nectarines. It was raised from a peach stone by Mr. T.
Lewis, of Boston. The fruit, though not of high flavour, is ex-
cellent, the tree very hardy and productive, and one of the best
for general standard culture. Mr. Perkins’ seedling, raised from
the original Lewis tree, is quite identical, and we adopt the
name of “ Boston” Nectarine as the standard one.

Leaves with globose glands. Fruit large and handsome, round-
ish-oval. Skin bright yellow, with very deep red cheek, shaded
off by a slight mottling of red. Flesh yellow to the stone
(which is small and pointed), sweet, though not rich, with a
pleasant and peculiar flavour. First of September. Flowers
small,

Duc vv Texuier’s. Lind. Thomp.

Due Tilliers. Duke de Tilley.
Due de Tello. Du Tilly’s.

A very excellent Nectarine, considerably resembling the El-
ruge, but a much greater bearer.

Leaves with reniform glands. Fruit rather large, roundish-
oblong, being slightly narrowed at the top, and broad at the
base or stalk. Skin pale green, with a marbled, purplish-red
cheek. Flesh greenish-white, pale red at the stone, melting,
juicy, sweet, and good. Last of August. Flowers small.

Downton. Thomp.

The Downton is a seedling raised by Mr. Knight. It is, in
quality appearance, and season, an intermediate variety be-

646 THE NECTARINE.

tween the Violette Hative and the Elruge, ripening a few days
earlier than the latter.

Leaves with reniform glands. Fruit large, roundish-oval.
Skin pale green, with a deep violet-red cheek. Flesh pale green,
slightly red at the stone; melting, rich, and very good. Ripens
about the 25th of August. Flowers small.

E:rvexr. Thomp.
Common Elruge. } 7,4 Anderson’s, t of some
Claremont. * Temple’s, English gardens.

Oatlands. incorrectly of many
Spring Grove. American gardens.

Peterborough, |

The Elruge is everywhere esteemed as one of the very finest
Nectarines. It is an English variety which has been a good
while cultivated, and, with the Violette Hative, is considered in-
dispensable in every collection. In this country, when the young
wood is annually shortened-in, it bears good crops on standard
trees, which ripen finely.

Without this precaution, like almost all other nectarines, the
fruit is small, poor, and ripens imperfectly.

Leaves with reniform glands. Fruit of medium size, roundish
oval, the suture slight, except at the top, where it is distinctly
marked, Skin with a pale-green ground, but when fully ex-
posed, it is nearly covered with deep violet, or blood-red, dotted
with minute brownish specks. Flesh pale green to the stone,
or slightly stained there with pale red; melting, very juicy, with
a rich, high flavour. Stone oval, rough, of a pale colour. Last
of August and beginning of September. Flowers small.

Farrcuity’s. Lind. Thomp.
< Fairchild’s Early.
A very small, indifferent sort, only valued for its earliness, and
scarcely worth cultivating when compared with the following.
Leaves with reniform glands. Fruit small, about an inch
and a fourth in diameter, round, slightly flattened at the top.
Skin yellowish-green, with a bright red cheek. Flesh yellow
to the stone, rather dry, with a sweet, but rather indifferent fla-
vour. Beginning of August. Flowers small.

Hont’s Tawny. Thomp.

Hunt’s Large Tawny ;
Hunt's Karly Tawny, Tt

This is the best very early Nectarine. It is a very distinct
sort, with serrated leaves, and was originated in England about
thirty years ago. It is worthy of general cultivation, as it is not
only early, but hardy, and an abundant bearer.

THE NECTARINE. 647

Leaves serrated, without glands. Fruit nearly of medium size,
roundish-ovate, being considerably narrowed at the top, where
there is a prominent swollen point; and the fruit is slightly en-
larged on one side of the suture. Skin pale orange, with a dark-
red cheek, mottled with numerous russety specks. Flesh deep
orange, juicy, melting, rich, and very good. It ripens from the
5th to the 15th of August. Flowers small.

(The accidental variation of this sort, described as Hunt's
Large Tawny, does not seem to have been permanently different
from this.)

.Harpwicxe Srepiine. Thomp.
Hardwicke’s Seedling.

Was raised at Hardwicke House, in Suffolk, England, and has
the reputation of being “one of the best and hardiest of necta-
rines, and a very excellent bearer.”

Leaves with globose glands. Fruit very large, roundish, in-
clining to oval, and resembling the Elruge. Skin pale green,
with a deep violet red cheek, Flesh pale green, slightly marked
with red at the stone, juicy, melting, rich, and high flavoured.
End of August.

Murrey. Ray. Thomp.
Murry. Lind. Black Murry.

The Murrey is an old English Nectarine, which, though of
good quality, is rather a poor bearer, and is little known or cul-
tivated in this country.

Leaves with reniform glands. Fruit of medium size, round-
ish-ovate, slightly swollen on one side of the suture. Skin pale
green, with a dark-red cheek. Flesh greenish-white, melting,
sweet, and of good flavour. Stone almostsmooth. Ripens about
_ the 20th of August. Flowers small.

New Wuire. Thomp.

Neat’s White. Lind. Flanders.
Cowdray White. Emerton’s New White.
Large White.

The New White is the finest light-skinned variety, and is a
beautiful, hardy, and excellent nectarine, bearing abundant crops.
It is an English seedling, raised by the Rev. Mr. Neate, near
London.

Leaves with reniform glands. Fruit rather large, nearly
round, skin white, with occasionally a slight tinge of red when
exposed. Flesh, white, tender, very juicy, with a rich, vinous
flavour. The stone is small. Ripens early in September. Flow-
ers large.

648 Q THE NECTARINE.

Oxp Wurre. Lind. Thomp.

This nectarine is supposed to have been introduced from Asia
into England about sixty years ago. It is much like the fore-
going in flavour, perhaps a little richer, but it is less hardy and
productive.

Leaves with reniform glands. Fruit rather large, roundish-
oval. Skin white, slightly tinged with red. Flesh white, ten-
der, juicy, and rich. Early in September. Flowers large.

Pirmaston’s Oraner. Lind. Thomp.
Williams’ Orange. Williams’ Seedling.

The Pitmaston Orange, which is considered the best yellow-
fleshed nectarine, was raised in 1816 by John Williams, of Pit-
maston, near Worcester, England. The tree is vigorous.

Leaves with globose glands. Fruit large, roundish-ovate, the
base (towards the stalk) being broad, and the top narrow, and
ending in an acute swollen point. Skin rich orange-yellow,
with a dark brownish-red cheek, streaked at the union of the
two colours. Flesh deep yellow, but red at the stone; melting,
juicy, rich, sweet, and of excellent flavour. The stone is rather
small, Ripens middle and last of August. Flowers large.

PerersorovueH. Mill. Lind. Thomp.
Late Green. Vermash (of some).

This is the latest nectarine known. It is rather small, and of
inferior quality, and scarcely deserves cultivation except to make
complete a large collection.

Leaves with reniform glands. Fruit rather small, roundish,
Skin mostly green, or slightly tinged with dingy red on the sun-
ny side. Flesh greenish-white to the stone, somewhat juicy, and
of tolerable flavour. It ripens early in October. Flowers small.

STANWICK.

A new late variety, highly extolled; but we are not aware of
its having fruited except under glass in this country, and it is
doubtful if it will ripen at the north in the open air. At the
south, probably, it will prove an acquisition.

It was grown in England from a stone brought from Syria,
and is described in the Journal of the London Horticultural
Society as above medium size, roundish-oval, slightly heart-
shape at base. Skin pale greenish-white, shaded into deep, rich
violet in the sun. Flesh white, tender, juicy, rich, sugary, and
without the slightest trace of prussic-acid flavour.

THE NECTARINE. 649

Viouette Harive. Lind. Thomp.

Early Violet. (8 ) Petite Violet Hative. O. Duh.
Violet P. Mag. S 8 Brugnon Hatif.

Early Brugnon. * Violette Angervilliéres.
Brugnon Red at the Stone. 3 < Violette Musquée.

Hampton Court. S = _ {Lord Selsey’s Elruge.

Large Scarlet. =8 S | Violet Red at the Stone.

New Scarlet. > §$ Violet Musk.

Aromatic. ah J

The Violette Hative, or Early Violet Nectarine, everywhere
takes the highest rank among nectarines. It is of delicious fla-
vour, fine appearance, hardy, and productive. Externally, the
fruit is easily confounded with that of the Elruge, but it is rea-
dily distinguished by its dark coloured stone, and the deep red
flesh surrounding it. The fruit is usually rather darker colour-
ed. It is of French origin, and has been long cultivated.

Leaves with reniform glands. Fruit rather large, roundish,
narrowed slightly at the top, where it is also marked with a
shallow suture. Skin pale yellowish-green in the shade, but,
when exposed, nearly covered with dark purplish red, mottled
with pale brown dots. Flesh whitish, but much rayed with red
at the stone. The latter is roundish, the furrows not deep, and
the surface reddish-brown. The flesh is melting, juicy, rich,
and very high flavoured. It ripens about the last of August.
Flowers rather small.

The Vioterre Grosse (Thomp,) resembles the foregoing in
leaves and flowers, and general appearance. The fruit is, how-
ever, larger, but not so richly flavoured.

CLASS II. ,
Cuestone Necrarines, (Brugnons, /’r.)

BRooMFIELD.
Lewis, (incorrectly of some.)

A handsome clingstone nectarine, of second quality. It is an
accidental seedling, which sprung up in the garden of Henry
Broomfield, Esq., of Harvard, Mass.

Leaves with obscure, reniform glands. Fruit large, roundish.
Skin rather dull yellow, with a dull or rather dingy red cheek.
Flesh yellow, and adheres closely to the stone, juicy, rather
pleasant, but not high flavoured. First to the middle of Sep-
tember. Flowers small.

28

650 THE NECTARINE.

Goupen. Lang. Mill. Thomp
Orange. Fine Gold-fleshed.

A very handsome looking nectarine, but of decidedly indif-
ferent quality when compared with many others. Its waxen
appearance, when fully ripe, is very beautiful. It is an old Eng-
lish variety.

Leaves with reniform glands. Fruit of medium size, round-
ish-ovate. Skin of a fine bright, waxen yellow colour, with a
small scarlet cheek. Flesh orange-yellow, firm, juicy, sweet,
and tolerably good. It ripens about the 10th of September.
Flowers small.

Prince’s Gotpen Nectarine is of much larger size. It ri-
pens about a week later, but is also only of second quality.
Leaves with reniform glands. Flowers large.

Newineron. Lang. Mill. Thomp.

Scarlet Newington. Lind. Anderson’s.

Scarlet. Anderson’s Round.

Old Newington. Rough Roman.

Smith’s Newington. Brugnon de Newington.
French Newington. D’ Angleterre.

Sion Hill.

A very good clingstone nectarine, of English origin. It
should be allowed to hang on the tree till it begins to shrivel,
when the flavour is much improved.

Leaves serrated, without glands. Fruit rather large, round-
ish. Skin pale greenish-yellow, nearly covered with red, mar-
bled with dark red. Flesh firm, pale, but deep red next the
stone, juicy, sweet and rich, with an excellent vinous flavour.
Ripens about the 10th of September. Flowers large.

Newrneton Earty. Lind. Thomp.
Early Black Newington. Lucombe’s Black.

New Dark Newington. Lucombe’s Seedling.
New Early Newington. Early Black.
Black.

The Early Newington is one of the best of clingstone necta-
rines. It is not only a richer flavoured fruit than the old New-
ington, but it is larger, dark-coloured, and earlier.

Leaves serrated, without glands. Fruit large, roundish, ovate,
_a little enlarged on one side of the suture, and terminating with
an acute swollen point at the top. Skin pale green in its
ground, but nearly covered with bright red, much marbled and
mottled with very dark red, and coated with a thin bloom. Flesh
greenish white, but deep red at the stone, juicy, sugary, rich and
very excellent. Beginning of September. . Flowers large.

THE QUINCE. 651

Rep Roman. Forsyts. Lind. Thomp.

Old Roman, Brugnon Violette Musquée. O. Duh.
Roman. Brugnon Musquée.

The Red Roman is a very old European variety, having been
enumerated by Parkinson, in 1629. It is still esteemed, both
in Europe and this country, as one of the richest and best of
clingstone nectarines. The tree healthy and productive.

The Newington is frequently sold for the Red Roman in this
country, and the true Roman is comparatively scarce.

Leaves with reniform glands. Fruit large, roundish, a little
flattened at the top. Skin greenish yellow, with a brownish,
muddy, red cheek, which is somewhat rough, and marked with
brown russety specks. Flesh firm, greenish yellow, and deep
red at the stone, juicy, with a rich, ‘high, vinous flavour. Ripen-
ing early in September. Flowers lar ge.

Selection of choice hardy Nectarines for a small Garden —
Early Violet, Elruge, Hardwicke Beedle Hunt’s Tawny, Bos-
ton, Roman, "New White.

CHAPTER XXIV.

THE QUINCE.

Cydonia vulgaris, Dec; Rosacee, of Botanists.
Coignassier, of the French ; Quittenbawm, German ; ; Kivepeer, Dutch;
Cotogno, Italian ; and Membritlo, Spanish.

THE Quince is a well-known, hardy, deciduous tree, of small
size, crooked branches, and spreading, bushy head. It is indi-
genous to Germany and the south of Europe; and it appears
first to have attracted notice in the city of Cydon, in Crete or
Candia—whence its botanical name, Cydonia. The fruit is of
a fine golden yellow, and more nearly resembles that of the
orange than any other. It was even more highly esteemed by
the Greeks and Romans, for preserving, than by us. “ Quinces,”
says Columella, “not only yield pleasure, but health.”

The Quince seldom grows higher than fifteen feet, and is
ustally rather a shrub than a tree. Its large white and pale
pink blossoms, which appear rather later than those of other
fruit trees, are quite ornamental ; ; and the tree, properly grown,
is very ornamental when Jaden in October and November with
its ripe golden fruit.

Uses.—The Quince is, in all its varieties, unfit far eating raw.

652 THE QUINCE.

It is, however, much esteemed when cooked. For preserving,
it is everywhere valued, and an excellent marmalade is also
made from it. Stewed, it is very frequently used, to communi-
cate additional flavour and piquancy to apple-tarts, pies, or
other pastry. In England, wine is frequently made from the
fruit, by adding sugar and water, as in other fruit wines ; and it
is a popular notion there, that it has a most beneficial effect
upon asthmatic patients. Dried Quinces are excellent.

In this country, large plantations are sometimes made of the
Quince ; and as it is in good soil, a plentiful bearer, it is consi-
dered one of the most valuable market fruits. The Apple
quince is the most productive and saleable; but as the Pear
quince ripens, and can be sent to market much later, it fre-
quently is the most profitable.

Propagation.—The Quince is easily propagated from seed,
layers, or cuttings. From seeds the quince is somewhat liable
to vary in its seedlings, sometimes proving the apple-shaped and
sometimes the pear-shaped variety. Cuttings, planted in a
shaded situation, early in the spring, root very easily, and this
is perhaps the simplest and best way of continuing a good va-
riety. The better sorts are also frequently budded on common
seedling quince stocks, or on the common thorn,

Quince stocks are extensively used in engrafting or budding the
Pear, when it is wished to render that tree dwarf in its habit.

Soil and Culture-—The Quince grows naturally in rather
moist soil, by the side of rivulets and streams of water. Hence
it is a’common idea that it should always be planted in some
damp neglected part of the garden, where it usually receives
little care, and the fruit is often knotty and inferior.

This practice is a very erroneous one. No tree is more bene-
fited by manuring than the quince. Ina rich, mellow, deep
soil, even if quite dry, it grows with thrice its usual vigour, and
bears abundant crops of large and fair fruit. . It should, there-
fore, be planted in deep and good soil, kept in constant cultiva-
tion, and it should have a top-dressing of manure every season,
when fair and abundant crops are desired. As to pruning, or
other care, it requires very little indeed—an occasional thinning
out of crowding or decayed branches, being quite sufficient.
Thinning the fruit, when there is an overcrop, improves the size
of the remainder. Ten feet apart is a suitable distance at which
to plant this tree.

The Quince, like the apple, is occasionally subject to the
attacks of the borer, and a few other insects, which a little care
will prevent or destroy. For their habits we refer the reader to
the apple.

Varieties—Several varieties of the coramon Quince are enu-
merated in many catalogues, but there are in reality only three
distinet forms of this fruit worth enumera‘ing, viz. :

THE QUINCE. 653°

1, APPLE-SHAPED Quince. Thomp.

Orange Quince. Cydonia v. Maliformis, Hort. Brit.
Coignassier Maliforme, of the French.

This is the most popular variety in this country. It bears
large roundish fruit, shaped much like the apple, which stews
quite tender, and is of very excellent flavour. It also bears most
abundant crops. Leaves oval.

There are several inferior varieties of the apple quince. The
true one bears fruit of the size of the largest apple, fair and
smooth, and a fine golden colour.

2. Pear-sHaPepD Quince. Thomp.

Oblong Quince. Coignassier pyriforme, of the French.
Cydonier sub. v. pyriform, Hort. Brit.

The pear-shaped quince is dryer and of firmer texture than
the foregoing. It is rather tough when stewed or cooked, the
flesh is less lively in colour, and it is therefore much less esteem-
ed than the apple-shaped variety. The fruit is of medium size,
oblong, tapering to the stalk, and shaped much like a pear. The
skin is yellow. The leavesare oblong-ovate. It ripens about a
fortnight later, and may be preserved in a raw state considera-
bly longer.

3. PortucaL Quince. Thomp.

Cydonia Lusitanica. Hort. Brit.
Coignassier de Portugal, of the French.

The Portugal quince is rather superior to all others in quality,
as it is less harsh, stews much better, and is altogether of milder
flavour, though not fit for eating raw. For marmalade and
baking it is much esteemed, as its flesh turns a fine purple or
deep crimson when cooked.

The leaf of the Portugal Quince is larger and broader than
that of the common quince, and the growth of the tree is
stronger. The fruit is of the largest size, oblong. The skin is
in colour not so deep an orange as that of the other sorts.

The Portugal Quince is unfortunately 1 shy bearer, which is
the reason why it has never been so generally cultivated as the

Apple Quince.

Rea’s SEEDLING.
Van Slyke.
A new Seedling raised by Joseph Rea, Coxsackie, Greene Co.,

New York. It is a superb fruit averaging one-third larger than
the apple or orange quince, of the same form and colour, fair

654 THE QUINCE.

and handsome and equally as good, and by some preferred to
the apple quince for culinary purposes. Tree healthy, a thrifty
grower and productive—an acquisition.*

Ornamental Varieties—There are two or three ornamental
varieties of the quince, which are natives of China and Japan,
and are now among the most common and attractive of our
garden shrubs. They are the following :—

JAPAN QUINCE.

Cydonia Japonica. Dec.
Pyrus Japonica. TZhunberg.

The Japan Quince is a low thorny shrub, with small dark
green leaves. It is the most brilliant object in the shrubbery,
during the month of April, the branches being clothed with
numerous Clusters of blossoms, shaped like those of the quince,
but rather larger, and of the brightest scarlet. The fruit which
occasionally succeeds these flowers, is dark green, very hard,
and having a peculiar and not unpleasant smell. It is entirely
useless.

The Wuirs, or Biusu Japan Quince (C. jap. fl. albo), re-
sembles the foregoing, except that the flowers are white and
pale pink, resembling those of the common apple-tree.

CHINESE QUINCE.
Cydonia Sinensis. Dee.

We have had this pretty shrub in our garden for several
years, where it flowers abundantly, but has, as yet, produced no
fruit. The leaves are oval, somewhat like those of the common
quince, but with a shining surface. The flowers are rosy red,
rather small, with a delicate violet odour, and have a very
pretty effect in the month of May, though much less showy
than those of the Japan Quince. The fruit is described as
large, egg-shaped, with a green skin and a hard dry flesh, not
of any value for eating. The leaves assume a beautiful shade
of red in autumn.

* Tn the fall of 1835, Mr. Rea sent two baskets to New York, contain-
ing about half a bushel each, which brought him iine dollars. One
basket had 36 quinces in, and sold for five dollars, »nd the other (40)
brought four dollars.

THE RASPBERRY AND BLACKBERRY. 655

CHAPTER XXYV.
THE RASPBERRY AND BLACKBERRY.

1. Tue Raspperry.

Rubus Ideus, 4: Rosacece, of botanists.
Framboisier, of the French; Himbeerstrauch, German; Framboos,
Dutch; Rova ideo, Italian; and Frambueso, Spanish.

Tue Raspberry is a low deciduous shrub, which in several
forms is common in the woods of both Europe and America.
The large fruited varieties most esteemed in our gardens have
all originated from the long cultivated Rubus ideus, or Mount
Ida bramble, which appears first to have been introduced into
the gardens of the South of Europe from Mount Ida. It is now
quite naturalized in some parts of this country. Besides this,
we have in the woods the common black raspberry, or thimble-
berry (Rubus occidentalis, L.), and the red raspberry (Rubus
strigosus, Michx.), with very good fruit.

The name raspberry (Raspo, Italian) is probably from the
rasping roughness of prickly wood. The term raspis is still
used in Scotland.

Usxs.—The raspberry is held in general estimation, not only
as one of the most refreshing and agreeable sub-acid fruits for
the dessert, but it is employed by almost every family in making
preserves, jams, ices, sauces, tarts and jellies; and on a larger
scale by confectioners for making syrups, by distillers for
making raspberry brandy, raspberry vinegar, &c. Raspberry
wine, made in the same way as that of currant, is considered
the most fragrant and delicious of all home-made wines.

Succeeding the strawberry at the beginning of summer, when
there is comparatively little else, this is one of the most in-
valuable fruits, and, with the strawberry, generally commands
the attention of those who have scarcely room for fruit trees. It
s, next to the strawberry, one of the most wholesome berries,
and not being liable to undergo the acetous fermentation in the
stomach, it is considered beneficial in cases of gout or rheu-
matism.

Propacation.—The raspberry is universally propagated by
suckers, or offsets, springing up from the main roots. Seeds
are only planted when new varieties are desired. The seedlings
come into bearing at two or three years of age.

Som anp Cutture.— The best soil is a rich deep loan, rather
moist than dry, but the raspberry will thrive well in any soil that

656 THE RASPBIRRY AND BLACKBERRY.

is rich and deep, provided it is fully exposed to the sun and
air.

In making a plantation of raspberries, choose, therefore, an
open sunny quarter of the garden, where the soil is good and
deep. Plant the suckers or canes in rows, from three to four
feet apart, according to the vigour of the sort. Two or three
suckers are generally planted together, to form a group or stool,
and these stools may be three feet apart in the rows.

The plantation being made, its treatment consists chiefly in
a single pruning, every year, given early in the spring. ‘To
perform this, examine the stools in April, and leaving the
strongest shoots or suckers, say about six or eight to each stool,
cut away all the old wood, and all the other suckers (except
such as are wanted for new plantations). The remaining shoots
should have about a foot of their ends cut off, as this part of
the wood is feeble and worthless. With a light top-dressing of
manure, the ground should then be dug over, and little other
care will be requisite during the season.

When very neat culture and the largest fruit are desired,
more space is left between the rows, and after being pruned,
the canes are tied to long lines of rods or rails, like an espalier,
by which means they are more fully exposed to the sun and
light, and the ground between the rows is kept cropped with
small vegetables.

A fine late crop of raspberries is readily obtained by cutting
down the canes over the whole stool, in the spring, to within a
few inches of the ground. They will then shoot up new wood,
which comes into bearing in August or September.

We have found a light application of salt given with the
top-dressing of manure in the spring, to have a most beneficial
effect on the vigour of the plants, and the size of the fruit.

A plantation of raspberries will be in perfection at the thira
year, and after it has borne about five or six years, it must be
broken up, and a new one formed, on another plot of ground.

All the raspberries except the hardy American varieties
should be pruned in the fall. After which bend the canes
gently on the ground, and cover them an inch or two deep
with earth ; let them remain in the spring until the cold winds
are over, or until the buds begin to swell, then take them up
and tie them to stakes or frames.

Varieties—The finest raspberries in general cultivation for
the dessert, are the red and white Antwerp, Fastollf, Orange,
Cushing, French and Franconia.

The common American Red is most esteemed for flavouring
liqueurs or making brandy, and the American Black is préferred
by most persons for cooking. The Ever-bearing and the Ohio
Ever-bearing, are valuable for prolonging the season of this
fruit till late frosts.

THE RASPBERRY AND BLACKBERRY. 657

ANTWERP Rep.

Old Red Antwerp. Howland’s Red Antwerp.
Knevett’s Antwerp. Framboisier a Gros Fruit.
True Red Antwerp. Burley.

This is the common Red Antwerp of England and this
country, and is quite distinct from the North River variety,
which is shorter in growth, and has a conical fruit.

Canes strong and tall, spines light red, rather numerous and
pretty strong. Fruit large, nearly globular, or obtuse-conical.
Colour dark-red, with large grains, and covered with a thick
bloom. Flesh juicy, with a brisk vinous flavour.

Antwerp. Hudson River.
New Red Antwerp.

Origin unknown, but as far as we have been able to trace it,
was first brought to this country by the late Mr. Briggs, of
Poughkeepsie, N. Y., about forty years since, who obtained it
from the garden of the Duke of Bedford, England, who is said
to have paid a guinea for two plants.

Its firmness of flesh and parting readily from the germ, toge-
ther with its productiveness, renders it the most popular variety
for market.

Canes short, but of sturdy growth, almost spineless, of a very
peculiar grey, or mouse colour. Fruit large, conical. Flesh
firm, rather dull-red, with a slight bloom; not very juicy, but of
a pleasant, sweet flavour.

Antwere YELLow. Thomp. Lind.
White Antwerp. Double-Bearing Yellow.

The Yellow Antwerp is a large, light-coloured raspberry, and
with a high cultivation, a good sort, but greatly surpassed by
the Orange.

Fruit large, nearly conical, pale-yellow, sweet, and of good
flavour. Canes strong and vigorous, light-yellow, sometimes
with many bristles or spines, often nearly smooth ; productive.

AMERICAN Rep.

Common Red. English Red (of some).
Red Prolific.

The Common Red Raspberry is a native of this and all the
middle states. It ripens nearly a week earlier than the Antwerps,
bears well, and though inferior in flavour and size to these sorts,
is esteemed by many persons, particularly for flavouring liqueurs.

Fruit of medium size, roundish, light-red, pleasant, sub-acid in

28%

658 THE RASPBERRY AND BLACKBERRY.

flavour. Shoots very vigorous, long, upright, and branching;
grows from six to ten feet high. Light shining brown, with
purplish spines. Leaves narrow, light-green.

American Buiack.

Common Black-Cap. Black Raspberry.
Thimble-Berry. Rubus Occidentalis.

This raspberry, common in almost every field, with long, ram-
bling, purple shoots, and flattened, small black berries, is every-
where known. It is frequently cultivated in gardens, where, if
kept well pruned, its fruit is much larger and finer. Its rich,
acid flavour renders it, perhaps, the finest sort for kitchen use
—tarts, puddings, &c. It ripens later than other raspberries.

The American Wuire resembles the foregoing in all respects,
except in the colour of its fruit, which is pale-yellow or white.

Barnet

Cornwall's Prolific. Lord Exmouth’s.
Cornwall’s Seedling. Large Red.

An old English variety of some merit, but has not succeeded
well here.

Fruit large, roundish; conical, bright, purplish-red ; pleasant
flavour. Canes long, yellowish-green, branching.

Brentrorp Cans.

English. Fruit medium, oval, conical, dull dark-red ; inferior
to the best; not productive.

Cox. WILDER.

Originated with Dr. Brinckle, Philadelphia. Fruit large,
roundish, semi-transparent, yellowish-white, or cream-colour ;
pleasant ight flavour, but not rich; strong white spines; leaf
much crimped ; productive, and a good grower.

Cope.

Raised by Dr. Brinckle. Fruit large, conical; crimson, red
spines; foliage of a lighter green, and more deeply serrated
than any other of his seedlings. (Wilder in Hort.)

Cretan Rep.

A rather late variety, of medium quality. Fruit of medium
size, globular, inclining to conical, deep purplish-red ; sub-acid,
and good, ;

THE RASPBERRY AND BLACKBERRY. 659

CusHING.

Originated with Dr. Brinckle, Philadelphia. Fruit roundish,
conical, regular in form; crimson, with a thin bloom; sprightly
rich acid flavour; parts freely from the germ; moderate grow-
er; leaf much plaited; very productive, and occasionally pro-
duces a second crop, This is one of the finest sorts for pre-
serving.

Einy.

A seedling of Col. Wilder. Large, conical; sometimes round,
often shouldered, which distinguishes it from the other varieties ;
light-yellow ; vigorous grower; very productive; white spines.

Fasrour.

The Fastollf raspberry is an English variety of high reputa-
tion. It derives its name from having originated near the ruins
of an old castle, so called, in Great Yarmouth.

Fruit very large; obtuse, or roundish-conical, bright purplish-
red; rich and high flavoured; slightly adhering to the germ in
picking. Canes strong, rather erect, branching; light yellow-
ish-brown, with few pretty strong bristles.

FRANCONIA.

This was imported from Vilmorin, of Paris, under this name,
by S. G. Perkins, Esq., of Boston, some years ago. Its crops
are abundant, the fruit is firm, and bears carriage to market
well; and it ripens about a week later than Red Antwerp. It
is one of the finest for preserving.

Fruit large, obtuse-conical, dark purplish-red, of a rich acid
flavour; much more tart and brisk than that of the Red Ant-
werp. Canes strong, spreading, branching, yellowish-brown,
with scattered, rather stout purple spines; leaves rather large,
very deep green.

FRENCH.
Vice-President French.

Originated with Dr. Brinckle. A little later than most sorts;
a very productive, vigorous grower, and promises to become an
excellent market variety, as well as for family use.

Fruit large, roundish, or very obtuse-conical; deep-red, thin
bloom, juicy, sweet, mild, and fine flavour: grains large; sepa-
rates freely from the germ; crimson spines, not very strong;
leaf large, rather flat, regular, dark-green.

Futon.
A seedling of the French. Raised by Dr. Brinckle. Fruit

660 THE RASPBERRY AND BLACKBERRY.

large, round, crimson; productive; a vigorous grower; red
spines. (Wilder in Hort.)

Gen. PatTrERsON.

A seedling of the Col. Wilder. Raised by Dr. Brinckle.
Fruit large, round, crimson; does not part readily from the
stem; vigorous grower; very productive; red spines. (Hort.)

Kyevet’s GIANT.

This is one of the strongest-growing varieties; very produc-
tive, and of excellent flavour. Canes strong, erect; spines small,
reddish, very few. Fruit of the largest size, obtuse-conical, deep-
red, firm in texture, and hangs a little to the germ in picking;
berries sometimes double, giving them a cockscomb appearance.

Maanum Bonvum.

A white or yellowish fruit, of large size; rather firm flesh,
and finely flavoured; similar to the Old Yellow Antwerp; very
productive and vigorous.

NorTHUMBERLAND FILLBASKET.

A new foreign variety. A strong, vigorous grower, with nu-
merous rather strong crimson-coloured spines.

Fruit somewhat globular or obtuse-conical, deep-red, with a
good, pleasant, slightly-acid flavour; productive.

NotrrinGHAM SCARLET.

An old English variety, of medium size, obtuse-conical, red,
good flavour.

ORANGE.
Brinckle’s Orange.

Originated with Dr. Brinckle. Fruit large, conical, some-
times ovate; beautiful orange colour, and one of the very best
now cultivated; very productive; strong grower; leaf quite
sportive in form; strong, white spines, and often reproduces its
kind from seed:

THUNDERER.

Foreign. Strong grower; canes erect; spines red; not nu-
merous; productive. Fruit rather large, obtuse-conical, deep-
red; rather acid flavour.

WALKER.
Raised by Dr. Brinckle. Fruit large, round, deep crimson,

THE RASPBERRY AND BLACKBERRY. 661

solid; adheres firmly to the stem; keeps long in perfection on
the plant; bears carriage well. Promises to be valuable as a
market variety. Red spines. (Hort.)

W oopwarp.

Raised by Dr. Brinckle. This is one of the smallest varieties,
though larger than the ordinary wild raspberry. Fruit round,
sometimes roundish-ovate; crimson; red spines; has ripened
as early as the 10th of June. (Wilder in Hort.)

AUTUMNAL RASPBERRIES.

The ever-bearing foreign varieties have not given general
satisfaction in this country; our dry, hot summers seem to be
unfavourable for a full crop. Cut the canes to the ground in
the spring, and the young shoots will give a fair crop in the
autumn, if the season is moist and favourable. They are only
worthy the attention of amateurs.

BELLE DE Fonrenay.
A dwarf-growing variety with large and deep green leaves ;
bears large fruit all the autumn of good flavour, but requires
warm soil and exposure. (Hort.)

CaATAWISSA.

A native of Columbia Co., Penn. Vigorous and very pro-
ductive. Fruit medium size, flattened; dark crimson, covered
with thick bloom ; flavour sprightly, rather acid, more suited to
the amateur than for general cultivation. Commences ripening
about the first of August, and continues in use a long time.

Dovsit Bearine.
Perpetual Bearing. Late Liberian.

A variety of the Antwerp; formerly esteemed for its habit
of bearing late in the season; but is now surpassed by better
kinds.

Laree Fruirep Monruty.
River’s New Large Monthly.

Fruit above medium size, roundish-conical ; crimson. Flesh
soft, sweet, and excellent. Canes moderately strong, upright ;
spines red, stout, and numerous.

MERVEILLE DE QuarrRE Saisons.

Large, bright-red, and is of all the autumnal Raspberries, tne
most abundant bearer; its spikes of fruit are often twelve or
eighteen inches long, and produced till the end of October. (Hort.)

662 THE RASPBERRY AND BLACKBERRY.

MERVEILLE DE QUATRE SAISONS.

Yellow fruit, a new variety, raised from the above. It bears
abundantly in the autumn, and its fruit is sweet and well fla-
voured. (Hort.)

Onto, EvERBEARING,
Ohio Raspberry, Ken.

This is a native of Ohio, and was first made known to Eastern
cultivators by Mr. Longworth, of Cincinnati, though, we believe,
it had been cultivated for some time previous, at a Quaker settle-
ment in Ohio. It is precisely like the American Black Rasp-
berry, or Black-cap, in all respects, except that it has the valua-
ble property of bearing abundant crops of fine fruit, till late in
the season. We have seen a quart gathered from a single plant,
on the 1st day of November. It deserves a place in every large
garden.

Victoria. (Roger’s.)

“ Large dark-red, habit rather dwarf, bears abundantly, and
very good.” (Riv. Cat.)

Tue BLACKBERRY.

There are several species of the Bramble indigenous to this
country, which produce eatable fruit, but the best for the table,
or for cooking, are the Low Blackberry, a trailing shrub, and
the following varieties of the High Buackberry.

The fruit is larger than that of the Raspberry, with fewer and
larger grains, and a brisker flavour. It ripens about the last of
July, or early in August, after the former is past, and is much
used by all classes in this country. The sorts are seldom culti-
vated in gardens, as the fruit is produced in such great abun-
dance in a wild state ; but there is no doubt that varieties of
much larger size, and greatly superior flavour, might be pro-
duced by sowing the seeds in rich garden soil, especially if re-
peated for two or three successive generations,

Low BiacxpBerry.

Trailing Blackberry. Dewberry.
Rubus Canadensis. Lin.

A low trailing, prickly shrub, producing large white blossoms
in May, and very large roundish-oblong black fruit in midsum-
mer. Leaflets from three to five in number. The fruit, when
in good soil, and fully exposed to the sun, is high flavoured,
sweet, and excellent.

THE RASPBERRY AND BLACKBERRY. 663

Hiegu BLACKBERRY.

Bush Blackberry.
Rubus Villosus. Zor. and Gray.

This is an erect growing blackberry, the stems tall, and more _
or less branching. In its foliage it resembles the foregoing, but
its flowers, which are white, are smaller. The fruit is also
smaller, rounder, not so dark-coloured (being reddish-black). and
though good, is seldom so juicy or high-flavoured.

There is a variety, cultivated abroad, with white fruit.

DorcHESTER.

Introduced to notice by the late Capt. Lovett, of Beverly,
Mass., nearly equal in size to New Rochelle, of a more elongated
form, grains rather smaller, somewhat sweeter, and producing
large crops of high-flavoured fruit; a vigorous grower.

Fruit large, oblong, conic ; sometimes measuring an inch and
a quarter in length, of a deep shining black. The berries should
be fully matured before they are gathered ; it bears carriage
well. Ripens about the first of August.

New Rocue te.
Seacor’s Mammouth. Lawton.

This remarkable variety was found by Lewis A. Seacor, in its
native wildness by the road-side in the town of New Rochelle,
Westchester Co. N.Y. It is of very vigorous growth, with
strong spines which belong to the bramble; is hardy and ex-
ceedingly productive. Fruit very large, oval, and when fully
ripe, intensely black ; when mature, the fruit is very juicy, rather
soft and tender with a sweet excellent flavour; when gathered
too early it is acid and insipid. The granules are larger, con-
sequently the fruit is less seedy than any other variety. Ripens
about the first of August, and continues in use five or six weeks.

NewmMan’s THORNLESS.

A new variety discovered by Jonas Newman, Ulster Co., N.
Y. Promises to be valuable; growth not so vigorous as New
Rochelle and Dorchester, but produces abundantly of good-sized
oval berries of excellent flavour; the canes have but few spines
or thorns in comparison to the others, which is an important con-
sideration. We have too little personal knowledge of it to speak
decidedly of its merits. Ripens about the first of August.

Ornamental Varieties—The “Double White Blossomed,”
and “ Double Pink-blossomed Brambles’ are beautiful climb-

664 THE STRAWBERRY.

ing shrubs, of remarkably luxuriant growth, which may be train-
ed for a gieat length in a season, and are admirably adapted for
covering walls and unsightly buildings. The flowers are like
small double roses, and are produced in numerous clusters in
June, having a very pretty effect. North of New York these
‘climbers are rather tender in severe winters.

The Rose Frowrrine BramBie (Rubus odoratus) is a very
pretty native shrub, with large broad leaves, and pleasing rose-
coloured flowers, and groups well with other shrubs in ornamen-
tal plantations, .

CHAPTER XXVI.

THE STRAWBERRY.

Fragaria (of species) L. Rosacee, of botanists.
Frasier, of the French; Erdbeerpflanze, German; Aadbezie, Dutch; Pianta
di Fragola, Italian; and Presa, Spanish.

Tue Strawberry is the most delicious and the most whole-
some of all berries, and the most universally cultivated in all
gardens of northern climates. It is a native of the temperate
latitudes of both hemispheres,—of Europe, Asia, North and
South America; though the species found in different parts of
the world are of distinct habit, and have each given rise, through
cultivation, to different classes of fruit—scarlet strawberries, pine
strawberries, wood strawberries, hautbois, &c.

The name of this fruit is popularly understood to have arisen
from the common and ancient practice of laying straw between
the plants to keep the fruit clean. In the olden times, the vari-
ety of strawberries was very limited, and the garden was chiefly
supplied with material for new plantations from the woods.
Old Tusser, in his “Five Hundred Points of Good Husbandry,”
points out where the best plants of his time were to be had, and
turns them over with an abrupt, farmer-like contempt of little
matters, to feminine hands :—

“Wife, into the garden, and set me a plot,
With strawberry roots, of the best to be got;
Such growing abroad, among thorns in the wood,
Well chosen and picked, prove excellent good.”

The strawberry belongs properly te cold climates, and though
well known, is of comparatively little value in the south of
Europe. Old Roman and Greek poets have not, therefore, sung
its praises; but after that line of a northern bard,

“A dish of ripe strawberries, smothered in cream,”

THE STRAWBERRY. 668

which we consider a perfect pastoral adyl (as the German school
would say) in itself, nothing remains to be wished for. We
have heard of individuals who really did not, by nature, relish
strawberries, but we confess that we have always had the same
doubts of their existence as we have of that of the unicorn.

Ripe, blushing strawberries, eaten from the plant, or served
with sugar and cream, are certainly Arcadian dainties with a
true paradisiacal flavour, and, fortunately, they are so easily
grown that the poorest owner of a few feet of ground may have
them in abundance.

To the confectioner this fruit is also invaluable, communi-
cating its flavour to ices, and forming several delicate preserves.
In Paris a cooling drink, bavaroise a la grecque, is made of the
juice of strawberries and lemons, with the addition of sugar and
water,

The strawberry is perhaps the most wholesome of all fruits,
being very easy of digestion, and never growing acid by fer-
mentation, as most other fruits do. The often-quoted instance
of the great Linnzus curing himself of the gout by partaking
freely of strawberries—a proof of its great wholesomeness—is a
letter of credit which this tempting fruit has long enjoyed, for
the consolation of those who are looking for a bitter concealed
under every sweet.

Propagation and Soi. The strawberry propagates itself
very rapidly by runners* which are always taken to form new
plantations or beds. These are taken off the parent plants early
in spring, and either planted at once where they are to grow,
or put out in nursery beds, or rows, to get well established for
the next spring-bearing. When the parent plants have become
degenerated, or partially or wholly barren, we should avoid
taking the runners from such, and choose only those which grow
from the most fruitful ones. In order to be sure of the latter
point, it is only necessary to mark the best-bearing plants by
small sticks pushed into the bed by the side of each when the
fruit is in perfection. Some varieties, as the Prolific Hautbois,
the English Wood, and the Large Early Scarlet, are not liable
to this deterioration, and therefore it is not necessary to select
the runners carefully ; but others, as the Pine strawberries, and
some of the Scarlets, are very liable to it; and if the runners are
taken and planted promiscuously, the beds so made will be near-
ly barren.

The best soil for the strawberry is a deep, rich loam. Deep
it must be, if large berries and plentiful crops are desired; and
the wisest course, therefore, where the soil is naturally thin, lies
in trenching and manuring the plot of ground thoroughly, be-

* Excepting the Bush Alpines, which have no runners, and are propa-
gated by division of the roots.

666 THE STRAWBERRY.

fore putting out the plants. But even if this is not necessary,
it should be dug deeply, and well enriched with strong manure
beforehand.

The best exposure for strawberries is an open one, fully ex-
posed to the sun and light.

Cutture 1n Rows. The finest strawberries are always ob-
tained when the plants are kept in rows, at such a distance
apart as to give suflicient space for the roots, and abundance of
hght and air for the leaves.

In planting a plot of strawberries in rows, the rows should be
two feet apart, and the plants, of the large-growing kinds, two
feet from each other in the rows; of the smaller-growing kinds,
from one foot to eighteen inches is sufficient. The runners must
be kept down by cutting them off at least three times a year,
_ and the ground must be maintained in good order by constant
dressing. During the first year, a row of any small vegetables
may be sown in the spaces between the rows. Every autumn,
if the plants are not luxuriant, a light coat of manure should be
dug in between the rows; but if they are very thrifty, it must
be omitted, as it would cause them to run too much to leaf.

A light top-dressing of leaves, or any good compost, applied
late in the fall, though not necessary, greatly promotes the
vigour of the plants, and secures the most tender kinds against
the effects of an unusually cold winter. Before the fruit ripens,
the ground between the rows should be covered with straw, or
light new-mown grass, to keep it clean.

A plantation of this kind in rows will be found to bear the
largest and finest fruit, which, being so fully exposed to the sun,
will always be sweeter and higher-flavoured than that grown in
crowded beds. A plantation in rows is generally in full perfec-
tion the third year, and must always be renewed after the fourth
year.

“ QULTURE IN ALTERNATE Srrrps. A still more easy and eco-
nomical mode is that of growing the strawberry in alternate strips.

Early in April, or in August, being provided with a good
stock of strong young plants, select a suitable piece of good
deep soil. Dig in a heavy coat of stable manure, pulverizing
well and raking the top soil. Strike out the rows, three feet
apart, with a line. The plants should now be planted along
each line about a foot apart in the row. They will soon
send out runners, and these runners should be allowed to take
possession of every alternate strip of three feet—the other strip
being kept bare by continually destroying all runners upon it,
the whole patch being kept free of all weeds. The occupied
strip or bed of runners will now give a heavy crop of strawber-
ries, and the open strip of three feet will serve as an alley from
which to gather the fruit. After the crop is over, dig and pre-
pare this alley or strip for the occupancy of the new runners

THE STRAWBERRY. 667

for the next season’s crop. The runners from the old strip will
now speedily cover the new space allotted to them, and will
perhaps require a partial thinning out to have them evenly dis-
tributed. As soon as this is the case, say about the middle of
August, dig under the whole of the old plants with a light coat
of manure. The surface may be then sown with turnips or
spinage, which will come off before the next season of fruits.

In this way the strips or beds, occupied by the plants, are re-
versed every season, and the same plot of ground may thus be
continued in a productive state for many years.

_ Both of the above modes are so superior to the common one
of growing them more closely in beds, that we shall not give
any directions respecting the latter.

It may be remarked that the Alpine and European Wood
strawberries will do well, and bear longer in a rather shaded
situation. The Bush-Alpine, an excellent sort, having no
runners, makes one of the neatest borders for quarters or beds
in the kitchen garden, and produces considerable fruit till the
season of late frosts. If the May crop of blossoms is taken
off, they will give an abundant crop in September, and they are,
therefore, very desirable in all gardens.

To accelerate the ripening of early kinds in the open garden
it is only necessary to plant rows or beds on the south side of a
wall or tight fence. A still simpler mode, by which their
maturity will be hastened ten days, is that of throwing up
aridge of soil three feet high, running east and west, and
planting it in rows on the south side. (The north side may
also be planted with later sorts, which will be somewhat retarded
in ripening.) The best early sorts for this purpose are Jenny
Lind, and Large Early Scarlet.

Staminate and Pistillate Plants—A great number of expe-
riments have been made, and a great deal has been written
lately, in this country, regarding the most certain mode of pro-
ducing large crops of this fruit. On one hand it is certain that,
with the ordinary modes of cultivation, many fine kinds of
strawberries have disappointed their cultivators by becoming
barren ; on the other, it is equally certain, that, by the mode
of cultivation practised at Cincinnati, large crops may be
obtained every year.

The Cincinnati cultivators divide all Strawberries into two
classes, characterized by their blossoms. - The first of these they
call staminate (or male), from the stamens being chiefly de-
veloped; the second are called pistillate (or female), from the
pistils bemg chiefly developed.

The first class, to which belong various sorts, as Keen’s Seed-
ling, British Queen, ete., usually in this climate bear uncertain
crops, from the fact that only a part of the blossoms develop the
pistils sufficiently to swell into perfect fruit.

668 THE STRAWBERRY.

The second class, to which belong various; other sorts, such
as Hovey’s Seedling, Black Prince, ete., praducing only pistil-
bearing flowers, do not set fruit at all when grown quite apart
by themselves; but when grown near a proper number of
stammate plants, so as to be duly fertilized by them, they bear
much larger crops, of much more perfect berries, than can be
produced in this climate in any other way.

This is no longer a matter of theory, for the market of Cin-
cinnati, in which are sold six thousand bushels of strawberries
annually, is supplied more abundantly and regularly than per-
haps any other in the world, by this very mode of culture.

In planting strawberry beds, it is important, therefore, to
the cultivator, to know which are the staminate, and which the
pistillate, varieties—as they are found to be permanent in these
characters. We have, accordingly, designated these traits in
the descriptions of the varieties which follow.

Upon the relative proportion of staminates to pistillate plants,
cultivators are not absolutely agreed. Where, however, such
hardy sorts as the Large Early Scarlet, or Boston Pine, are
chosen for staminates, it is sufficient to plant one-eighth as many
of these as of pistillates, to insure a full crop of the latter.
When staminate sorts, like Keen’s Seedling, or like less hardy
kinds, are chosen, then the proportion should be one-third to
two-thirds of pistillates.

Thus, in planting in the alternate-strip mode, let every twelve
feet of each strip be planted with Hovey’s Seedling (pistiliate),
and the succeeding four feet with Large Early Scarlet. A very
little trouble, bestowed when the runners are extending across
the open spaces, will preserve the proportion good from year to
year. The appearance of a plat, planted in this way, will be as
follows: S represents staminate, and P pistillate, varieties.

In planting in beds, the same course may be adopted,
or, what is perhaps better, every third or fourth bed
may be entirely staminate, and the rest pistillate sorts
(the beds in this case being supposed to be side by
side).

Hothing is easier than to distinguish the two classes
of strawberries when in blossom. In one, the stami-
nate, the long yellow anthers (a), bearing the fine dust
or pollen, are abundant; in the other, the pistillate,
only the cluster of pistils (4), looking like a very minute
green strawberry, is visible—(that is to the common
observer, for the wanting organs are merely rudimen-
tary, and not developed).

be ole Neots oLeoLeolaLalalaclachachashashachach? noone)
DOORN eDmM
baheebeteeta Ls DavDa-DacLacLarda-ha-la-la-a-hegheatead

THE STRAWBERRY. 669

Strawberry Blossoms.

rf
Perfect blossom. Staminate blossom. Pistillate blossom.

Besides these, there is really a third class, quite distinct, the
blossoms of which are regularly hermaphrodite, or perfect, in
themselves, and which always bear excellent crops—though not
perhaps so large as some of the most prolific of the pistillates do
when fertilized. To this belong the Common English Wood
Strawberries and the Alpines. Hence, these old inhabitants
of the gardens have, from their uniform productiveness, long
been favourites with many who have not understood the cha-
racter and habits of the larger staminate and pistillate varieties.
No. 1 as above shows the blossom of this class of strawberries.

Vanrigeties.—The varieties of this fruit are very numerous,
indeed quite unnecessarily so for all useful purposes. They
have chiefly been originated abroad within the last thirty years.
The different species from which the varieties have been raised,
have given a character to certain classes of Strawberries,
pretty distinctly marked. Thus, from ‘our own Wild Straw-
berry, or Virginia Scarlet, as it is called abroad, have originated
the Scarlet Strawberries; from the Pine or Surinam Straw-
berry has been raised the class called Pines. From the
common Wood Strawberry of Europe, another class, com-
prising the Woods and Alpines. Besides, there are the Haut-
bois, from a sort, a native of Bohemia, the Chili Strawberries,
from South America, the Green Strawberries, and the Black
Strawberries.

Of these the Pines and the Scarlets are the largest and highest
flavoured. The Wood and Alpine Strawberries are valuable
for bearing a long time, and parting freely from the hull or stalk,
in picking.

CLASS I.

Scarlet and Pine Strawberries comprising such Varieties as are
most generally esteemed,

Boston Pine.

Raised by C. M. Hovey, Boston, Mass. This fine early straw-
berry, to have it in perfection, requires rich, deep soil, and to be
grown in hills or bunches eighteen or twenty inches apart each

670 THE STRAWBERRY.

way. Flowers pistillate. Fruit rather large, roundish, slightly
conical; colour deep glossy crimson. Flesh rather firm, juicy,
rich, and of excellent flavour—an uncertain variety in many
places. On rich, deep, gravelly soil, we have seen it in the
greatest perfection.

Burr’s New Pine.

Raised by Mr. Burr, Columbus, Ohio. Vines moderately
vigorous, productive ; flowers pistillate. Fruit medium, regular,
roundish-conical ; colour light crimson. Flesh tender, juicy,
with a sweet, rich, aromatic flavour.

This fine early variety is suited for the amateur and family use
(the surface being too tender for market purpose). It requires
high cultivation and good care; with such treatment, the grower
is well paid. It is rather tender in many localities ; extremes
of heat and cold affect it.

Crimson Cong.
Scotch Pine Apple. Dutchberry.

An old and beautiful variety, much grown for the New York
market: a hardy, vigorous grower, productive ; flowers pistillate.
Fruit medium, regular, elongated-conic. Colour deep crimson ;
seeds deeply imbedded. Flesh rather firm, sprightly, with a rich
acid flavor; rather latein ripening. One of the best for preserving.

~

Hovey's Seedling.

THE STRAWBERRY. 671

Hovey’s Srzpiine. Hov. Mag.

This splendid Strawberry was raised in 1834, by Messrs. Ho-
vey, seedsmen, of Boston, and is undoubtedly, for this climate,
one of the finest of all varieties. The vines are unusually vigor-
ous and hardy, producing very large crops, and the fruit is al-
ways of the largest size and finely flavoured. It is well known
at the present moment throughout all the states, and has every-
where proved superior for all general purposes, to any other
large-fruited kind. The leaves are large, rather light green, and
the fruit-stalk long and erect.

Fruit very large, roundish oval, or slightly conical, deep shin-
ing scarlet, seeds slightly imbedded; flesh firm, with a rich,
agreeable flavour. It ripens about the medium season, or a few
days after it. Flowers pistillate.

JENNY’s SEEDLING.

An American variety, hardy, vigorous, and productive. Flow-
ers pistillate. Fruit large, roundish, conical ; colour rich dark-
red. Flesh firm, rich, sprightly subacid. An excellent variety
for market and preserving.

Larce Earty Scartet.
Early Virginia.

An American variety ; one of the earliest ; an abundant bearer ;
popular in many sections. Flowers staminate. Fruit medium
or below, roundish ovate, regularly formed ; light scarlet, seeds
deeply imbedded. Flesh tender, of a rich excellent flavour.

Lonewortn’s Prouirtc.
Schneicke’s Seedling.

Originated at Cincinnati on the lands of Mr. Longworth in
the Garden of Eden by MY.Schneicke. Flowers hermaphrodite.
Vines vigorous and very productive ; foot-stalks long, stout;
leaves large, not very thick, considerably ruffled. Fruit large,
roundish, broad at base, sometimes oblate; colour light-crimson.
Flesh firm, scarlet, with numerous rays (the remains of the fila-
ments). Flavour rich, briskly acid.

M’Avyow’s SupErior.
MAvoy’s, No. 12.

Origin, Cincinnati, on the lands of Mr. Longworth. Flowers
pistillate ; vines hardy, very vigorous and very productive ;
leaves broad and dark ; foot-stalks long and stout; trusses large
and full. Fruit large, roundish, irregularly oblate, more or less

672 THE STRAWBERRY.

necked. Colour light crimson, becoming deep crimson at fui
maturity. Flesh deep scarlet, tender, very juicy, with an exceed-
ingly rich, vinous flavour; surface of the fruit rather tender,
and will not bear long carriage.

WaALKER’s SEEDLING.

Raised by Samuel Walker, Roxbury, Mass. A very hand-
some, excellent, and productive variety. Flowers staminate.
Fruit medium to large; regular, generally conic. Colour very
deep crimson, becoming maroon at maturity, glossy. Flesh deep
crimson, tender, juicy, with a fine, rich, brisk acid flavour.

CLASS IL.

Comprising varieties of very good quality—some suited to cer-
tain localities, and many not yet well tested.

Apmirat Dunpas. (Myatts.)

An English variety, of vigorous habit. Flowers staminate.
Fruit large, irregular, or somewhat flattened, or angular shape
in the large berries, and conical in the smaller ones. Colour,
pale scarlet. Flesh moderately firm, juicy, with a good but not
high flavour. (Hov. Mag.)

Asax. (Nicholson’s.)

An English variety. A large, dark-coloured fruit, of a blunt,
ovate form, with a deep-coloured flesh, well-flavoured and good.
Vines not hardy. (Hov. Mag.)

Autce Mavp.

A foreign variety. Flowers staminate. Plant strong and
vigorous; requires plenty of room, deep and rich cultivation, to
succeed well. Mr. John Saul, of Washington, says it is grown
extensively around that city by the market gardeners, and is
one of their best for that purpose. Fruit large, conical. Colour,
dark, glossy scarlet. Flesh light scarlet, juicy, rich, and excel-
lent.

Proton Ping.

A new English variety, but too tender for our climate. Fruit
large, roundish. Colour white, with a tinge of pink on the
sunny side. Flesh tender, delicate, mild and pleasant, but not
rich.

Brack Prince.
Black Imperial.

A foreign variety, and, when in perfection, of the best quality.

THE STRAWBERRY. 673

It generally does best on a stiff, heavy loam. Variable. In some
localities, fine; in others, insipid, sour, and worthless. Flowers
pistillate; vines vigorous and productive. Fruit large, regular,
roundish, or ovate depressed. Colour very deep crimson, al-
most black, glossy. Flesh deep crimson, rather firm; rich and
high-flavoured,

Bisnor’s ORANGE.
Bishop’s New. Orange Hudson Bay.

American. Flowers pistillate; vines hardy, vigorous, and
productive. Fruit medium, conical, regular. Colour light scar-
let, approaching orange. Flesh rather firm, rich, and excellent.
Requires good cultivation.

British QuEEN.
Myatt’s British Queen.

Raised by Mr. Myatt, England. Flowers staminate, plant
vigorous; foliage large, rather tender, affected with extremes of
heat and cold: requires deep, rich cultivation, and should be
grown in hills to bring it to perfection, and is then productive ;
but with ordinary care is a shy bearer, and not worth growing.
Fruit very large, roundish, conical; occasionally cockscomb-:
shaped, of a beautiful shining scarlet. Flesh rather firm, juicy,
rich, and excellent.

Briguton Pine.

Raised by Mr. Scott, of Brighton, Mass. Said to be early,
hardy, and productive. Fruit large, conical, deep crimson, rich,
sprightly flavour.

Burr’s SEEDLING.
Burr’s Old Seedling. Burr’s Staminate. .

Raised by Mr. Burr, Columbus, Ohio. Staminate; vines
hardy, vigorous, and productive. Fruit rather large, roundish,
inclining to conic. Colour light scarlet. Flesh tender, juicy,
with a mild, pleasant flavour.

Capt. Coox.

An English variety of large size, somewhat resembling the
British Queen, but not quite so large: the colour is dark and
rich. (Hov. Mag.)

CrystraL PALACE.

An English variety of vigorous growth; hardy, and requires
plenty of room. Fruit large, very conical, regular; brilliant,
29

674 THE STRAWBERRY.

lossy scarlet. Flesh firm, fine-grained, juicy, and high-flavoured,
Hoy. Mag.)

CusHING.

Raised by Dr. W. D. Brinckle, Philadelphia. Fruit medium,
roundish, conical. Colour light scarlet. Flesh tender, with a
sprightly, pleasant flavour. Moderately productive.

DiapEmM.

Raised by William R. Prince. Pistillate; very large, showy,
rounded, beautiful light scarlet; pleasant flavour; a remarkably
fine and beautiful berry. Plant very robust, vigorous, and hardy.
Very productive. (Pr. Cat.)

Duo pE Brasant.

From Belgium. Fruit large, conical; bright scarlet, good
flavour ; tolerably productive and early.

Finti-Basker.

A new English variety; said to be very productive and valua-
ble as a market fruit. Very large, roundish; dark scarlet; beau-
tiful; good flavour. (Hov. Mag.)

GERMANTOWN.
Young's Seedling.

Originated with Mr. G. Young, a market gardener of Ger-
mantown, near Philadelphia. Said to be the best in cultivation
for market purposes. Plant vigorous, hardy; very productive,
and continues a long time in bearing. Fruit very large, regular,
roundish, conical. Colour rich dark crimson. Flesh rather
firm, sweet, rich, and high-flavoured.

GENESEE.

Raised by Ellwanger and Barry, Rochester, N. Y. Hardy,
vigorous, moderately productive. Staminate. Fruit rather large,
roundish, somewhat oblate; largest at centre; tapering towards
base and apex; generally necked. Colour scarlet, inclining to
crimson. Flesh tender, juicy, mild and pleasant; not rich,

GouiatH. (Kitley’s.)
Flowers staminate; plant vigorous and hardy. Fruit very
large, irregular; bright scarlet, rich, high flavour, and, like all
the English varieties, requires plenty of room and high culture.

THE STRAWBERRY. 675

Hooker.

Raised by H. E. Hooker, Rochester, N. Y., and is highly
esteemed in that vicinity. Flowers hermaphrodite ; plant vigor-
ous, hardy, and productive, foliage large and broad; foot stalks
long and rather stout. Fruit large, broadly conical, regular,
very large, specimens, sometimes cockscomb-shaped or depress-
ed. Colour deep crimson, almost maroon, with a polished sur-
face, which is rather soft. Flesh deep crimson, rather tender,
juicy, with a fine rich flavour.

Hopson.
Hudson’s Bay. American Scarlet.
Late Scarlet. York River Scarlet.

An old American variety, formerly much cultivated for the
markets ; but other and larger kinds are taking its place. Flow-
ers pistillate. Fruit medium, conical ; sometimes with a neck.
Colour rich, dark shining red ; seeds deeply imbedded. Flesh
firm, of a high, but brisk acid flavour. Good for preserving.

ImpPERIAL Crimson.

Raised by W.R. Prince. Flowers pistillate. Fruit large ;
short cone, or rounded ; colour dark scarlet or crimson. Flesh
firm, sweet, and fine flavour, productive. First rate. (Wm. R.
Prince.) -

IMPERIAL SCARLET.

Raised by Wm. h. Prince. Flowers pistillate. Plant very
vigorous, foliage large, pale green, luxuriant ; very valuable for
the size and beauty of its fruit, and for its other qualities. Fruit
very large; obtuse-cone or rounded, scarlet, handsome, juicy,
and sprightly flavour; firm for market, productive. (Pr. Cat.)

Towa.
Washington.

A Seedling of the Western Praries. Flowers staminate ;
plant hardy, vigorous, and very productive. Fruit medium to
large, roundish ; light orange-scarlet. Flesh tender, juicy, very
acid—an early variety.

JeNnNyY Linp.

Raised by Isaac Fay, Cambridgeport, Mass. Flowers stami
nate; vines hardy, vigorous, and productive; an early variety.
Fruit medium, conical, Colour rich crimson, glossy, Flesh
rather firm, juicy, rich, sprightly, subacid.

676 THE STRAWBERRY.

Keen’s SeEDLING.
Keen’s Black Pine. Murphy’s Child.

An old well-known English sort of the finest quality, but does
not generally succeed here. Flowers staminate. Fruit large,
roundish, often cockscomb-shaped, dark purplish-scarlet, surface
polished. Flesh firm, with a rich high flavour.

Lz Baron.

Raised by Wm. R. Prince. Fruit early, very large, obtuse-
cone, dark scarlet, not showy, sweet, rich, melting, highest fla-
vour of all the largest varieties ; very productive for one of its
sexuality, and continues a long time in bearing. Hermaphro-
dite. (Pr. Cat.)

&
McAvoy’s Extra Rep.

McAvoy’s No 1.

Same origin as Superior. Flowers pistillate ; vines hardy,
vigorous, and very productive. Fruit large, irregularly oblate,
generally necked. Colour deep scarlet. Flesh tender, juicy ;
flavour exceedingly acid. Excellent for preserving.

Meruren SCARLET.
Methren Castle. Southampton Scarlet.
Warren’s Seedling. Keen’s Seedling, (af some)

An English variety of large sizes, roundish or cockscomb-shap-
ed, rather dull scarlet. Flesh soft, and of indifferent flavour ;
pistillate.

MAyYoMENSsING.

Raised by Gerhard Schmitz, of Philidelphia, Pistillate, mo-
derately vigorous and productive. Fruit medium to large,
broadly conical, deep crimson ; seeds numerous, deeply imbedded.
Flesh red, rather firm, pretty briskly acid, much lke Hudson,
and may prove a good market variety.

Monroz SCARLET.

Raised by Ellwanger & Barry, Rochester, N. Y. Flowers pis-
tillate, plant vigorous, and productive. Fruit rather large, round-
ish, light scarlet. Flesh tender, juicy, and of very good flavour.

Necxep Pine.
Unique Prairie. Pine Apple.
An American variety, rather early, medium size, conical, with
a neck; light scarlet. Flesh tender, sprightly, rather acid ;
productive. Pistillate.

THE STRAWBERRY. 677

Omer Pacwa.

A foreign variety. Fruit large, roundish, or cockscomb-shaped.
Colour bright red. Flesh solid, juicy, sweet ; flavour resembling
the old pine; strong habit and prolific. (Hov. Mag.)

ORANGE PROLIFIC.

Raised by Ellwanger & Barry, Rochester, N.Y. Flowers pis-
tillate; vines hardy, vigorous, very productive. Fruit large,
roundish, sometimes oblate, often necked; deep crimson ; seeds
deeply imbedded. Flesh somewhat firm, with a brisk, rather
acid flavour. .

PENNSYLVANIA.

Raised by Gerhard Schmitz, of Philadelphia. Pistillate, plant
moderately vigorous and productive. Fruit medium to large,
broadly conical, deep crimson. Flesh red, very similar to Mayo-
mensing.

Prince’s Ciimax.

Raised by Wm. R. Prince, Flushing, Long Island. Pistillate.
Very large, conical, beautiful bright scarlet, a splendid fruit,
good flavour, very productive, estimable ; plant vigorous, with
pale-green foliage. (Pr. Cat.)

Prince or WALES.

An English fruit of large size, with a bright deep red, glossy
surface, and a delicate solid flesh, somewhat acid. (Hov. Mag.)

Prince’s MAGnate.

Raised by Wm. R. Prince. Fruit very large, rounded, and
some berries compressed; scarlet; rich flavour, productive,
highly valuable, a very distinct fruit; plant hardy and vigorous,
with large broad foliage. Flowers pistillate. (Pr. Cat.)

Rivaut Hupson.

Raised by Mr. Burr, Columbus, Ohio, an improvement on
the old Hudson; plant hardy and productive—Pistillate. Fruit
medium, conical. Colour deep crimson. Flesh firm, with a
brisk sub-acid flavour.

Ross’s Puanix.

Raised by Alexander Ross, Hudson, N. Y. Staminate; does
not succeed unless with deep, rich soil, and good cultivation.
Fruit large, generally cockscomb-shaped. Colour very dark
red. Flesh firm and high flavoured.

678 THE STRAWBERRY.

Rosy.

English, medium size; bright coloured berry of a long ovate
form, similar in shape to Scott’s Seedling. Flesh juicy, rich,
and excellent; not very hardy. (Hov. Mag.)

Scartet NoNnPAREIL.

English ; very large, pretty regularly formed ; roundish, coni-
cal; bright glossy red ; saccharine, and rich, with a highly
perfumed flavour. (Hov. Mag.)

Scartet Cone.

Raised by Ellwanger & Barry, Rochester. N. Y. Pistillate ;
plant vigorous and very productive. Fruit large, perfectly coni-
cal, bright scarlet, beautiful. (El. & Barry’s Cat.)

Scortr’s SEEDLING.

Raised by Mr. J. Scott, of Brighton, Mass. Flowers herma-
phrodite. A beautiful, rather early, hardy and productive va-
riety. Fruit rather large, elongated-conic, regular ; light erim-
son or scarlet. Flesh pale-red, not very juicy, nor high fla-
voured.,

Str Harry.

A Seedling of the British Queen, impregnated with Keen’s
Seedling ; considered the most valuable of all the English va-
rieties. The berries are very large, of a thick cockscomb form,
laree calyx, and stout fruit stems. Colour deep dark red, or
mulberry; glossy. Flesh red, solid, fine-grained, very juicy, and
of the most delicious flavour ; plants robust and great bearers.
(Hov. Mag.)

TRIUMPH DE GRAND.

From Belgium ; plant vigorous, moderately productive. Fruit
large, roundish, irregular; bright crimson. Flesh rather firm,
juicy, and very good flavour.

VICTORIA.
Trollope’s Victoria.

An English variety. Flowers staminate, plant hardy, vigo-
rous, moderately productive ; leaves large, thick, roundish, ob-
tusely serrate. Fruit very large, nearly globular, regular.
Calyx very large in a depression; colour hight crimson, Flesh,
light scarlet, tender, juicy, sweet, rich, with a somewhat pecu-
liar aromatic flavour.

THE STRAWBERRY. 679

VicomTesse Hericart DE Tuury.

A new French variety, vigorous, promising well. Flowers
staminate. Fruit medium to large; conical, sometimes cockscomb-
shaped. Colour bright scarlet. Flesh rather firm and rich ; early
and productive.

WESTERN QUEEN.

Raised by Prof. Kirtland, Cleveland, Ohio. FPistillate. Vines
hardy and productive. Fruit medium to large; roundish,
conical. Colour rich glossy dark red. Flesh firm, juicy, sub-
acid, sprightly and agreeable flavour, (Elliott.)

Witson’s ALBANY.

Raised by the late James Wilson, Albany, N.Y. Flowers
pistillate. Vines hardy, vigorous, and very productive. Fruit
large, broadly conic, pointed. Colour deep crimson. Flesh
crimson, tender, with a brisk acid flavour; a promising va-
riety,

WILLEy.

American ; pistillate; vigorous, hardy, and very productive.
Fruit medium, roundish. Colour deep crimson. Flesh firm,
with a sprightly acid flavour ; a good sort for preserving.

CLASS III.

Comprising such as are superseded by better sorts.

Brack Rosererry. Thomp.

Fruit medium, nearly round, dark-red or purplish, pleasant
favour, moderate bearer.

Brewer’s EMPEROR.

English, staminate, medium size, ovate, dark-red, good
flavour.

Cox’s SEEDLING.

English, large, light-red, irregular shape, rather acid, late.

Coxtumsus. (Burt’s.)

American. _Pistillate, large, roundish, hardy, productive,
dark-red, tender and sweet. :

680 THE STRAWBERRY.

Crescent SEEDLING.

Originated at New Orleans, said to be a perpetual bearer ;
but has not proved of any value with us.

Deprtrorp Ping.
Myatt’s Deptford Pine.

English. Staminate, large, wedge-shaped; bright glossy
scarlet. Flesh solid, rich, sub-acid, shy bearer.

Downton.
Knight’s Seedling.

English. Staminate, medium, with a neck, ovate, dark,
purplish scarlet, good flavour, poor bearer.

DunpDEE.

A Scotch variety. Pistillate, medium, roundish oval, light
scarlet, rich acid flavour, productive, late.

Doxe or Kent.

Austrian scarlet. Globe scarlet.
Nova Scotia scarlet. Early prolific scarlet.

English, staminate. Fruit small, roundish, conical, bright
scarlet ; flavour sharp and good. Ripens early, which is its
chief merit.

EBERLEIN’s SEEDLING.

American, staminate, medium, conical, dark-scarlet, sweet
flavour, early, productive.

Exenora. (Myatt’s.)

English, staminate, very large, conical; crimson scarlet, acid,
poor bearer.

Euiza. (Myatt’s.)

English, staminate, large, irregular cockscomb, light glossy
scarlet, rich, delicious flavour, rather late, shy bearer.

Euiza. (River’s.)

English, staminate, large, obtuse-conical; glossy scarlet 5
excellent flavour, not productive.

THE STRAWBERRY. 681

Guose. (Myatt’s.)
English, large, globular; rich scarlet, excellent flavour, mo-
derately productive.

Grove Enp Scar.er.
Atkinson’s scarlet. Aberdeen Beehive.

English, staminate, medium, globular ; bright scarlet ; rather
acid, early, productive.

Hoorer’s SEEDLING.

English, staminate, medium conical, deep glossy crimson, rich
and sweet, not productive.

HunrsMANn.

American, pistillate, large roundish, light scarlet, poor flavour,
very productive.

Keen’s Pistiniate.

English, medium, conical, dark red, sprightly, acid flavour,
not very productive.

Late Pro.irtc.

American, pistillate, medium, late, light scarlet, good flavour,
productive.

La LizGoise.

French, staminate, large, bright scarlet, medium quality, un-
productive.

Lizziz Ranpoupu.
American, pistillate, medium, roundish, light crimson, good
flavour, productive.
Mammovutu. (Myatt’s.)
English, staminate, large, roundish, dark crimson, poor
“flavour, unproductive.
ME ton.

Scotch, medium, roundish, dark colour; not of much value.

Morrter’s SEEDLING.

American, pistillate, rather large, very acid, productive.
29%

682 THE STRAWBERRY.

Oxp Ping, on Carotina. Thomp.

Pine Apple. Old Scarlet.
Carolina. Blood Pine.
Old Scarlet Pine. Grandifiora.

American, staminate, medium, conical with a neck; some-
times cockscomb-shaped, bright scarlet. Flesh solid, juicy and
rich.

Prince AtBert. (Myatt’s.)

English, medium, conical, dark crimson, rich flavour, not
productive.
Prouric. (Myatt’s.)

English, staminate, large, conical, light glossy scarlet, rich
flavour, unproductive.

Proruse SCARLET.
American, pistillate, medium, a little improvement on the old
Early scarlet which it much resembles, productive.
Prince oF ORLEANS.

Staminate, medium, roundish, dark colour, poor bearer.

Ricuarpson’s EHarzy.

American, pistillate, medium, conical; dark crimson, early,
good flavour, not productive.

RicHARDSON’S LATE.

American, staminate, large, roundish, light-scarlet, good
sprightly flavour, moderately productive.

RosEBERRY.
Aberdeen. Scotch Scarlet.

Foreign. Pistillate; rather small, ovate, dark scarlet, tolera-
ble flavour. Poor bearer.

ScarLet Mertine. (Burr’s.) ,

American. Pistillate ; medium, conical, light scarlet, showy;
very tender, not rich; very productive.

ScuILLER.

German. Comes in a week after the usual season; requires
high cultivation. Medium, conical, dark-shining red; rich, sub-
acid flavour; not productive.

THE STRAWBERRY. 683

Swatnsrone’s Szepiine. Thomp.

English. Staminate; large, ovate, beautiful light glossy scar-
let, and good flavour: bears only very moderate crops.

Wimor’s Supers. Thomp.

English. Staminate; large, roundish, sometimes cockscomb-
shaped; pale scarlet, polished. Flesh coarse, not rich; unpro-
ductive.

CLASS III.
Alpine and Wood Strawberries.

Rep Woop. Thomp.

English Red Wood. Common Rouge.
Des Bois & Fruit Rouge. Newland’s Mammouth.
Stoddard’s Alpine.

This is the wild strawberry of Europe (F. vesca), long more
commonly cultivated in our gardens than any other sort, and
still, perhaps, the easiest of cultivation, and one of the most
desirable kinds. It always bears abundantly; and though the
fruit is small, yet it is produced for a much longer time than
that of the other classes of strawberries, and is very sweet and -
delicate in flavour. Flowers always perfect.

‘Fruit red, small, roundish-ovate. Seeds set even with the
surface of the fruit. It ripens at medium season,

Wuire Woop. Thomp.

This is precisely similar in all respects to the foregoing, ex-
cept in its colour, which is white. It ripens at the same time.

XeED ALPINE. Thomp.
Red Monthly Strawberry. Des Alpes a Fruit Rouge.
Des Alpes de Tous les Mois a Fruit Rouge, &c.

The common Red Alpine, or monthly-bearing strawberry, is
a native of the Alps, and succeeds well with very trifling care
in this country. The Alpines always continue bearing from
June till November; but a very fine autumnal crop is secured
by cutting off all the sprig blossoms. The plant resembles the
Red Wood, and the fruit is similar in flavour and colour, but
long-conical in form. Flowers always perfect.

Waite Anprnge. Thomp.
White Monthly. Des Alpes a Fruit Blane.
Des Alpes de Tous les Mois 4 Fruit Blane, &e.
Precisely similar to the Red Alpine, except in colour. Fruit
conical, white.

684 THE STRAWBERRY.

Rev-Busu Aupine. Thomp.

Rouisson. Monthly, without Runners.
Des Alpes sans Filets. Commun sans Filets.

The Bush Alpines are remarkable among strawberries for
their total destitution of runners. Hence they always grow in
neat, compact bunches, and are preferred by many persons for
edging beds in the kitchen garden. The fruit is conical, and
the whole plant, otherwise, is quite similar to common Alpines.
We think it one of the most desirable sorts, and it bears abun-
dantly through the whole season. The Bush Alpines were first
introduced into the United States by the late Andrew. Parmen-
tier, of Brooklyn. To propagate them the roots are divided.
Flowers always perfect.

Wuire-Busu Aupine. Thomp.

White Monthly, without Runners.
Buisson des Alps Blane, &c.

This differs from the foregoing only in the colour of the fruit,
which is conical and white.

CLASS IY.
Hautbois Strawberries.*

Peazsopy’s New Haursors, (H.)

This new variety originated with Charles A. Peabody, Colum-
bus, Ga., who says it is vigorous and hardy, bearing with impu-
nity great degrees of heat and cold. Fruit of the largest size.
Form irregular. Flesh firm, sweet, melting, juicy, with a pine-
apple flavour. When fully ripe, the colour is a rich, deep
crimson. Not yet proved at the North.

Prouiric or Contcat, Thomp.

Musk Hautbois. Double Bearing.
French Musk Hautbois. |Caperon Royal.
Caperon Hermaphrodite.

This is a capital variety. Its strong habit and very large,
usually perfect flowers, borne high above the leaves, distinguish
it. The fruit is very large and fine, dark-coloured, with a pecu-
liarly rich, slightly musky flavour. It bears most abundant
crops. Fruit large, conical, light purple in the shade, dark,

* Haut-bois, literally high-wood, that is, wood strawberries with high
leaves and fruit stalks.

THE STRAWBERRY. 685

blackish purple in the sun; seeds prominent; flesh rather firm,
sweet, and excellent. It ripens tolerably early, and sometimes
gives a second crop. Staminate.

The Common Havrsots, Guosz, Lares Frat, &c., are scarce-
ly worthy of cultivation here.

CLASS V.
Chili Strawberries.

True Curr. Thomp.

Patagonian. Greenwell’s New Giant.
Greenwell’s French.
Fruit very large, bluntly conical or ovate, dull-red; seeds dark
brown, projecting; flesh very firm, hollow-cored, of a rather in-
different, sweet flavour. Ripens late.

Wimor’s Supers. Thomp.

An English seedling, raised from the foregoing; very showy
in size, but indifferent fruit and a poor bearer. Fruit roundish,
sometimes cockscomb-shaped; surface pale scarlet, polished ;
seeds projecting; flesh hollow, and of only tolerable flavour.
Medium season.

YxELLow Cait. Thomp.

Fruit very large, irregular in form, yellow, with a brown cheek;
seeds slightly imbedded. Flesh very firm, rather rich.

CLASS VI.
Green Strawberries.

[Little valued or cultivated, being more curious than good. They re-
semble, in general appearance, the Wood strawberries. Leaves light green,
much plaited. Flesh solid. There are several sorts grown by the French,
but the following is the only one of any value, and it is a shy bearer. ]

Green Strawsperry. Thomp.

Green Pine. Fraisier Vert.
Green Wood, Powdered Pine.
Green Alpine.

Fruit small, roundish, or depressed, whitish-green, and at ma-
turity tinged with reddish-brown on the sunny side. Flesh solid,
greenish, very juicy, with a peculiar, rich, pme-apple flavour.
Ripens late.

686 THE MELON.

CHAPTER XXVIL
Tue Me Lon.

Cucumis Melo, L. Cucurbitacee, of botanists.
Melon, of the French; Melona, German; Meleon, Dutch; Melone, Italian ;
and Melon, Spanish.

The Melon (or musk melon) is the richest and most luscious
of all herbaceous fruits. The plant which bears this fruit is a
trailing annual, supposed to be a native of Persia, but which has
been so long in cultivation in all warm climates that it is quite
doubtful which is its native country.

The climate of the Middle and Southern States is remarkably
favourable for it—indeed far more so than that of England,
France, or any of the temperate portions of Europe. Conse-
quently melons are raised as field crops by market gardeners,
and in the month of August the finest citrons or green-fleshed
melons may be seen in the markets of New York and Philadel-
phia in immense quantities, so abundant in most seasons as fre-
quently to be sold at half a dollar per basket, containing nearly
a bushel of the fruit. The warm dry soils of Long Island and
New Jersey, are peculiarly favourable to the growth of melons,
» and even at low prices the product is so large that this crop is
one of the most profitable.

Culture——The culture of the melon is very easy in all, ex-
cept the most northern portions of the United States. Early in
May, a piece of rich, light soil is selected, well manured and
thoroughly dug, or prepared by deep ploughing and harrowing.
Hills are then marked out, six feet apart each way. These
hills are prepared by digging a foot deep, and two feet across,
which are filled half full of good, well-rotted manure. Upon
the latter are thrown three or four inches of soil, and both ma-
nure and soil are then well mixed together. More soil, well
pulverized, is now thrown over the top, so as to complete the hill,
making it three inches higher than the surface. Upon this,
plant eight or ten grains of seed, covering them about half an
inch deep.

When the plants have made two rough leaves, thin them so
as to leave but two or three to each hill. Draw the earth nicely
around the base of the plants with the hoe. And to prevent
the attack of the striped eucumber bug (Galereuca vittata), the
great enemy of the melon and cucumber plants, sprinkle the
soil just beneath the plants, as soon as they come up, with guano.
The pungent smell of this manure renders it an effectual protec-
tion both against this insect and the cucumber flea beetle, a \it-

THE MELON. 687

tle black, jumping insect, that also rapidly devours its leaves in
some districts ; while it also gives the young plants a fine start
in the early part of the season.

As soon as the runners show the first blossom buds, stop
them, by pinching out the bud at the extremities. This will
cause an increased production of lateral shoots, and add to the
size of the fruit. Nothing more is necessary but to keep the
surface free from weeds, and to stir the soil lightly with the hoe,
in field culture. In gardens, thinning the fruit, and placing bits
of slate, or blackened shingles under each fruit, improve its size
and flavour.

To retain a fine sort of melon in perfection, it should be grown
at some distance from any other sort, or even from any of the
cucumber family, otherwise the seeds of the next generation of
fruit will be spoiled by the mixture of the pollen.

Varieties—More than seventy varieties are enumerated in
the catalogue of the London Horticultural Society’s garden, but
many of these do not succeed without extra care in this coun-
try, which their quality is not found to repay. Indeed what is
popularly known as the Citron melon, one of the finest of the
green fleshed class, is the greatest favourite with all American
gardeners. It is high-flavoured, uniformly good, very produc-
tive, and in all respects adapted to the climate.

Melons may be divided into three classes—the Green-Fleshed,
as the citron, and nutmeg; Yellow-Fleshed, as the cantelopes ;
and Persian Melons, with very thin skins and the most melting
honey-like flesh, of delicious flavour. The Green-Fleshed melons
are of very rich flavour and roundish form; the Yellow-Fleshed
are large, usually oval, and of second rate flavour: the Persian
melon, the finest of all, but yet scarce with us, requiring much
care in cultivation, and a fine warm season.

CLASS I.
Green-Fleshed Melons.

Cirron.—This is much the finest melon for general culture.
Fruit rather small, roundish, flattened at the end, regularly rib-
bed and thickly netted; skin deep green, becoming pale greenish
yellow at maturity ; rind moderately thick, flesh green, firm, rich,
and high flavoured. Ripens pretty early and bears along time.

Nurmec.—An old variety, often seen impure, but when in
perfection, very melting and excellent. Fruit as large again as
the foregoing, roundish oval; skin very thickly netted, pale
green, slightly but distinctly ribbed; rind rather thin, flesh pale
green, very melting, sweet and good, with a high musky flavour.
Medium season.

688 THE MELON.

Frankiin’s Green-Fiesugep.—Very excellent and produc-
tive. Fruit rather large, roundish ; skin very slightly netted,
ae yellow when ripe ; flesh green, exceedingly tender and
rich,

Improvep GreEen-FLesH.—A new English variety, of exqui-
site flavour. Fruit rather large, roundish, not ribbed, slightly
netted; skin thin, pale yellow at maturity; flesh thick, green,
and of very delicious flavour.

Brrcuwoov,—One of the very best of this class. Fruit of
medium size, oval, netted, skin greenish yellow ; flesh pale green,
rich, and very sugary. Ripens early.

SxittMAn’s Fine Nerrep.—Earliest of the green-fleshed me-
lons, small, rough-netted, flattened at the ends, flesh green, very
thick, firm, sugary, and of the most delicious flavour.

Pine Appie—A dark green oval melon, of medium size,
rough-netted ; flesh thick, firm, juicy, and sweet.

CLASS II.
Yellow, or Orange-Fleshed Melons.

Karty Canretour.—Early and productive—its chief merits.
Fruit small, nearly round, skin thin, smooth, ribbed nearly
white ; flesh orange colour, of sweet and pleasant flavour. The
first melon ripe.

Nerreo CanreLrour.—the best flavoured of this class, often
quite rich. Fruit rather small, round; skin pale green, closely
covered with net-work ; flesh dark reddish-orange, flavour sugary
and rich.

Brack Rock (or Rock Canteloup). A very large melon
frequently weighing 8 or 10 pounds, and of pretty good flavour.
Fruit round, but flattened at both ends, covered with knobs or
carbuncles ; skin dark green, thick ; flesh salmon coloured,
sweet, but not rich. Ripens rather late.

Curistrana.—A yellow fleshed variety which originated in
Massachusetts. It is a week earlier than citron but not equal to
it; nearly round, dull yellowish green skin, of very good quality,
but valued chiefly for its earliness.

‘

CLASS III.
Persian Melons.

Kzrsine.—One of the very finest and most delicate flavoured
of melons. Fruit rather large, egg-shaped, skin pale lemon
colour, regularly netted all over. Flesh nearly white, high fla-
voured, and “ texture like that ofa ripe Beurré pear”

THE MELON, 689

Green Hoosatver.—One of the best for this climate, and
bears well. Fruit egg-shaped, of medium size, skin light green,
netted. Flesh pale greenish white, tender and abounding with
sugary, highly perfumed juice. Seeds large.

weet Ispanan.—The most delicious of all melons. Fruit
large oval; skim nearly smooth, deep sulphur colour. Flesh
greenish white, unusually thick, crisp, and of the richest and
most sugary flavour. Ripens rather late,

Large Germex.—Early, good bearer, and very excellent.
Fruit of large size, roundish, flattened at the ends, and ribbed,
skin green, closely netted. Flesh greenish, firm, juicy, rich and
high flavoured.

Besides the foregomg there are Winter Melons from the
South of Europe, very commonly cultivated in Spain, which, if
suspended in a dry room, may be kept till winter. The Gresn
Vatencra and the Dampsua are the three principal sorts ; they
are oval, skin netted, flesh white, sugary and good.

CHAPTER XXVIII.

Tue Warer-MELon,

Cucurbita citrullus, L. Cucurbitacee, of botanists.
Pasteur, of the French; Wasser Melone, German; Cocomero, <talian.

Tue Water-Melon is a very popular and generally cultivated
fruit in this country. The vine is a training annual of the most
vigorous growth, and the fruit is very large, smooth, and green,
with a red or yellow core. Though far inferior to the melon in
richness, its abundant, cooling juice renders it very grateful and
refreshing in our hot midsummer days. Immense fields of the
water-melon are raised in New Jersey and Long Island, and
their culture is very easy throughout all the middle and southern
states.

The cultivation of the water-melon is precisely similar to that
of the melon, except that the hills must be eight feet apart.
The finest crops we have ever seen, were grown upon old pieces
of rich meadow land, the sod well turned under with the plough
at the last of April, and the melons planted at once.

The following are its best. varieties.

1. ImpertaL.—A remarkably fine flavoured and very productive
sort, from the Mediterranean. Fruit of medium size, nearly
round, Skin pale green and white, marbled, rind remarkably
thin, flesh solid to the centre, light red, crisp, rich, and high
flavoured. Seeds quite small, reddish brown.

2. Carotina.—The large common variety. Fruit very large,

690 THE MELON,

oblong, skin dark green and white marbled, rind thick. Flesh
nt red, hollow at the centre, sweet and good, seeds large
blac

There is also a sub-variety with pale yellow flesh and white
seeds.

3. Spanisu.—A rich and very excellent water-melon. Fruit
large, oblong. Skin very dark, blackish-green, slightly
marbled, rind moderately thick. Flesh red, solid, rich, and
very sweet.

Tae Crrron WarEr-MEton is a small, round, pale green,
marbled sort, ripening late, and esteemed by many for pre-
serving.

4, SouTer.

Large, oblong, sometimes roundish. Skin peculiarly marked
with greyish dots, and pale and dark green stripes. Rind half
an inch thick, Flesh deep red to the centre; flavour sugary
and delicious, of the “ best” quality ; seed cream white, with a
faint russet stripe around the edge ; very productive.

Originated in Sumpter District Co., 8. Carolina. (W. D.
Brinckle, Ms.)

5. CLARENDON, or Dark SPECKLED.

Large, oblong, skin mottled grey, with dark green longi-
tudinal stripes ; “find half an inch thick. Flesh scarlet to the
centre, with a sugary and exquisite flavour, “best” quality.
Seeds yellow, with a black stripe around the edge, and from one
to three black spots on each side; the form and number cor-
responding on the two sides.

Originated in Clarendon Co., South Carolina (W. D.
Brinckle, Ms.)

6. BrapForpD.

Large, oblong, skin usually dark green with grey longitudinal
stripes, mottled and streaked with green; rind half an inch
thick. Flesh red to the centre, with a fine sugary flavour, of
the best quality.

Originated in South Carolina. (W.D. Brinckle, Ms.)

7. RAVENSCROFT.

Large, oblong, dark green, faintly striped, and marked with
lighter green. Rind half an inch thick. Flesh red to the
centre, with a delicious sugary flavour, of the “best” quality.
Seeds cream colour, having a brown stripe around the edge.

Originated with Col. A. G. Sumner, of South Carolina. (W.
D. Brinckle, Ms.)

THE ORANGE FAMILY. - 691

8. Opetu’s Larce Wuite.

Very large, round, skin grey, with green net-work. Rind
three quarters of an inch thick. Flesh pale red, of a “very
good” quality. Keeps a long time after being gathered.

Originated with Col. A. G. Sumner, South Carolina. (W.
D. Brinckle, Ms.)

OrancE.—Peculiar for the division of its flesh from the rind,
medium size, roundish oval, light green, with shades of darker
green; rind half an inch thick. Flesh red, not very solid, of
good quality, but not equal to Mountain Sweet and Imperial.

Mountain Sprout.—Large, long, oval, striped with light and
dark green. Flesh scarlet, a little open in the centre. Rind
thin, seeds light fawn colour, one of the best.

Mountain Sweer.—Similar to the above, except it often has
aman-melon neck. Flesh rather more solid, and of excellent
flavour. This is grown extensively for the markets,

Appie Seepep.—Medium roundish, slightly oval, dark rich
green; rind thin. Flesh scarlet, crisp, sweet, and very good.
Karly and prolific, seeds very small, dull reddish brown,

Ick Cream.—A fine variety, large, round, early and prolific.
Skin very light green. Rind rather more than half an inch
thick. Flesh white, crisp, sugary, and excellent; seeds white.

CHAPTER XXIX.
Tue Oranee Faminy.
Citrus, L. Aurantiacec, of Botanists.

Tue Orange family includes the common orange (Citrus auran-
tum); the Lemon (C. Limonum); the Lime (C. limetta); the
Shaddock (C. decumana); and the Citron (C. Medica); all differ-
ent species, with the same general habit.

The Orange, a native of Asia, is the most attractive and
beautiful of fruit trees, with its rich, dark evergreen foliage and
its golden fruit; and it may well therefore enjoy the reputation
of being the golden apple of the Hesperides. When to these
charms we add the delicious fragrance of the blosscms, sur-
passing that of any other fruit tree, it must be conceded that,
though the orange must yield in flavour to some other fruits,
yet, on the whole, nothing surpasses an orange grove, or or-
chard, in its combination of attractions—rich verdure, the deli-
cious aroma of its flowers, and the great beauty of its fruit.

The south of Eurcpe, China, and the West Indies, furnish the

692 THE ORANGE FAMILY.

largest supplies of this fruit. But it has, for a considerable time,
been cultivated pretty largely in Florida, and the orange groves
of St. Augustine yield large and profitable crops. Indeed the
cultivation may be extended over a considerable portion of that
part of the Union bordering on the Gulf of Mexico; and the
southern part of Louisiana, and part of Texas, are highly favour-
able to orange plantations. The bitter orange has become quite
naturalized in parts of Florida, the so-called wild orange seed-
lings furnishing a stock much more hardy than those produced
by sowing the imported seeds. By continually sowing the seed
of these wild oranges, they will furnish stocks suited to almost
all the Southern States, which will, in time, render the better
kinds grafted upon them comparatively hardy.

North of the latitude, where, in this country, the orange can
be grown in groves or orchards, it may still be profitably culti-
vated with partial protection. The injury the trees suffer from
severe winters, arises not from their freezing—for they will bear,
without injury, severe frost—but from the rupture of sap-vessels
by the sudden thawing. A mere shed, or covering of boards,
will guard against all this mischief. Accordingly, towards the
south of Europe, where the climate is pretty severe, the orange
is grown in rows against stone-walls, or banks, in terraced gar-
dens, or trained loosely against a sheltered trellis; and at the
approach of winter they are covered with a slight, moveable
shed, or frame of boards. In mild weather, the sliding-doors are *
opened, and air is admitted freely—if very severe, a few pots of
charcoal are placed within the inclosure. This covering re-
mains over them four or five months, and in this way the orange
may be grown as far north as Baltimore.

Som anp Curturs. The best soil for the orange is a deep,
rich loam. In propagating them, sow, early in the spring, the
seeds of the naturalized, or wild bitter orange of Florida, which
gives much the hardiest stock. They may be budded in the
nursery row the same season, or the next, and for this purpose
the earliest time at which the operation can be performed (the
wood of the buds being sufficiently firm), the greater the sue-
cess. Whip, or splice-grafting, may also be resorted to early in
the spring. Only the hardiest sorts should be chosen for or-
chards or groves, the more delicate ones can be grown easily
with slight covering in winter. Fifty feet is the maximum
height of the orange in its native country, but it rarely forms
in Florida more than a compact, low tree of twenty feet. It is
better, therefore, to plant them so near as partially to shade the
surface of the ground.

Ivsects. The orange plantations of Florida have suffered
very severely within a few years from the attacks of the scale
insect (Coccus Hisperidum), which, in some cases, has spread
over whole plantations and gradually destroyed all the trees.

THE ORANGE FAMILY. 693

It is the same smal, oval, brownish insect, so common in our
greenhouces, which adheres closely to the bark and under-side
of the leaves. All efforts to subdue it in Florida have been
nearly unavailing.

A specific, however, against this insect has lately been dis-
covered in England. It is the use of the common Chamomile.
It is stated that merely hanging up bunches of fresh chamo-
mile herb in the branches destroys the scaled insect, and that
cultivating the plants at the roots of the trees is an effectual
preventive to the attacks of this insect. Where the bark and
leaves are much infested, we recommend the stem and branches
to be well washed with an infusion of fresh chamomile in
water, and the foliage to be well syringed with the same. Re-
peating this once or twice will probably effectually rid the trees
of the scaled insect.

Another very excellent remedy for this and all other insects
that infest the orange, is the gas liquor, of the gas works, largely
diluted with water, and showered over the leaves with a syringe
or engine. As this liquor varies in strength and is sometimes
very strongly impregnated with ammonia, it is difficult to give
a rule for its dilution. The safest way is to mix some, and
apply it at first to the leaves of tender plants; if too strong, it
will injure them; if properly diluted, it promotes vegetation, and
destroys all insects.

Varieties. From among the great number of names that
figure in the European catalogues, we select a few of those
really deserving attention in each class of this fruit.

J. Toe ORANGE.

The Orange ( Oranger, French; Pomeranze, German; Arancio,
Italian; and Varanja, Spanish), is, on the whole, the finest tree
of the genus. Its dark-green leaves have winged foot-stalks,
its fruit is round, with an orange-coloured skin. It is one of
the longest lived fruit trees, as an instance of which we may
quote the celebrated tree at Versailles, called “the Grand
Bourbon,” which was sown in 1421, and is at the present time
in existence, one of the largest and finest trees in France.

The fruit of the orange is universally esteemed in its ripe
state. The bitter orange is used for marmalades; the green
fruits, even when as small as peas, are preserved, and used in
various ways in confectionery; the rind and pulp are used in
cooking; and the orange flowers distilled, give the orange
flower water, so highly esteemed as a perfume, and in cookery.

Besides the Common Sweet ORANGE, the most esteemed sorts
are the Maurese and the Bioop-Rep, both of excellent flavour,
with red pulp. The Manparrn orange is a small, flattened

694 THE ORANGE FAMILY.

fruit, with a thin rind separating very easily from the pulp,
frequently parting from it of itself, and leaving a partially hol-
low space. It comes from China, and is called there the Man-
darin, or noble orange, from its excellent quality. The flesh is
dark orange coloured, juicy, and very rich.

The Sr. Micuazt’s orange is a small fruit, the skin pale yel-
low, the rind thin, the pulp often seedless, juicy, and lusciously
sweet. It is considered the most delicious of all oranges, and
the tree is a most abundant bearer.

The Sxvixie, or bitter orange, is the hardiest of all the
varieties, enduring very hard frosts without injury. It has the
largest and most fragrant flowers: the pulp, however, is bitter
and sharp, and is valued chiefly for marmalades. The Double
Ligarde is a French variety of this species, with fine double
blossoms.

The Bereamor orange has small flowers, and pear-shaped
fruit. The leaves, flowers, and fruit, being peculiarly fragrant,
it is highly esteemed by the perfumer, and yields the bergamot
essences. “The rind, first dried and then moistened, is pressed
in moulds into small boxes for holding sweetmeats, to which
it communicates a bergamot flavour.”

Besides the above, the Fingered, Sweet-skinned, Pear-shaped,
and Ribbed oranges, are the most striking sorts—all chiefly cul-
tivated by curious amateurs.

IJ.— Emons.

Tue Lemon (Limonier, of the French and German; Zimone,
Italian; Limon, Spanish) has longer, paler leaves than the
orange, the footstalks of which are naked or wingless; the
flowers tinged with red externally, and the fruit is oblong, pale
yellow, with a swollen point, and usually an acid pulp. Its
principal use is in making lemonade, punch, and other cooling
acid drinks.

Besides the common Lemon, there is an Italian variety,
called the Sweer Lemoy, the pulp of which is sweet and good.

IIJ.—THeE Lime.

Tue Lime (Limettier, of the French) differs from the Lemon
by its smaller, entirely white flowers, and small, roundish, pale
yellow fruit, with a slight protuberance at the end. The acid,
though sharp, is scarvely so rich and high as that of the lemon,
and is used for the same purposes. The green fruit is more
esteemed than any other for preserving. The Italians cultivate
a curiously marked variety called Pomo d’ Adamo, in which
Adam is said to have left the marks of his teeth.

THE OLIVE. 695
1V.—THE CITRON.

Tue Citron (Cidratier of the French; Citronier, German;
Cedrato, Italian) is one of the finest growing trees of this family,
with large, oblong, wingless leaves, and flowers tinged with
purple externally. The fruit, shaped like that of the lemon, is
much larger, of a yellow colour, warted and furrowed externally.
The rind is very fragrant, and very thick, the pulp is subacid,
and is used in the same way as that of the lemon. It is chiefly
valued however for the rich sweetmeat or preserve, called citron,
made from the rind.

The Mapras citron is considered the largest and best variety.

V.—THE SHADDOCK.

Tue Shaddock (Pampelmous, French ; Arancio massimo, Ita-
lian) may be considered a monstrous orange, with a compara-
tively tasteless pulp. It is a native of China and Japan, and
has its name from Dr. Shaddock, who first carried it to the
West Indies. The leaves are winged, like those of the orange,
the flowers white, and the fruit globular. _ Its size is very large,
as it often weighs six or eight pounds. The pulp is sweetish, or
subacid, and the juice is rather refreshing. It is, however, more
showy than useful, and certainly makes a magnificent appear-
ance in a collection of tropical fruits.*

CHAPTER XXX.
THE OLIVE.

Olea Europea, L.; Oleine, of botanists.
Olivier, of the French; Oehlbawm, German; Ulivo, Italian ;
Olivo, Spanish.

Tue Olive, which, as Loudon justly remarks, furnishes, in its
invaluable oil, the cream and butter of Spain and Italy, will
undoubtedly one day be largely cultivated in our Southern
States. Already small plantations of it have been formed by a
few spirited gentlemen in Georgia and Mississippi, and its adap-
tation to the Southern parts of the Union near the sea-coast,

* To those of our readers who desire to pursue this branch of the sub-
ject, we recommend that splendid work, the Histoire Naturelle des
Orangers, of Risso and Poitean, with superb coloured plates of every
variety. Paris, folio, 1718.

696 THE OLIVE.

tested. The apathy of Southern planters generally, respecting
all products but cotton and rice, is the only reason for the tardy
manner in which this and other valuable trees are introduced
into cultivation there.

The uses and value of the olive-oil are still comparatively
unknown in this country. In the South of Europe it is more
valuable than bread, as, to say nothing of its wholesomeness, it
enters into every kind of cookery, and renders so large a quan-
tity of vegetable food fit for use. A few olive trees will serve
for the support of an entire family, who would starve on what
could otherwise be raised on the same surface of soil; and dry
crevices of rocks, and almost otherwise barren soils in the
deserts, when planted with this tree, become flourishing and
valuable places of habitation.

The olive is a native of the temperate sea-coast ridges of Asia
and Africa; but it has, time out of mind, been cultivated in the
South of Europe. It is a low evergreen tree, scarcely twenty
feet high, its head spreading, and clothed with stiff, narrow,
bluish green leaves. Its dark green or black fruit is oval, the
hard fleshy pulp enclosing a stone. In a pickled state the fruit
is highly esteemed. The pickles are made by steeping the
unripe olives in ley water, after which they are washed and
bottled in salt and water, to which is often added fennel, or
some kind of spice. The oil is made by crushing the fruit to a
paste, pressing it through a coarse hempen bag, into hot water,
from the surface of which the oil is skimmed off. The best oil
is made from the pulp alone: when the stone also is crushed, it
is inferiour.

Propagation AND CuLrure.—A very common mode of pro-
pagating the olive in Italy, is by means of the uovoli (little
eggs). These are knots or tumours, which form in considera-
ble numbers on the bark of the trunk, and are easily detached
by girdling them with a pen-knife, the mother plant suffering
no injury. They are planted in the soil like bulbs, an inch or
so deep, when they take root and form new trees. It is also
propagated by cuttings and seeds. ‘The seedlings form the
strongest and thriftiest trees; they are frequently some months
in vegetating, and should therefore be buried an inch deep in
the soil as soon as ripe.

The wild American olive (Olea Americana, L.) or Devil-wood,
a tree*that grows more or less abundantly as far north as Vir-
ginia, will undoubtedly prove a good stock, on which to engraft
the European olive. It is of a hardier habit, and though worth-
less itself, may become valuable in this way.

The olive-tree commences bearing five or six years after being
planted. Its ordinary crop is fifteen or twenty pounds of oil
per annum, and the regularity of its crop, as well as the great
age to which it lives, renders an olive plantation one of the most

THE OLIVE. 697

valuable in the world. With respect to its longevity, we may
remark, that there is a celebrated plantation near Terni, in Italy,
more than five miles in extent, which, there is every reason for
believing, has existed since the time of Pliny.

The olive is not a very tender tree. It will thrive farther
north than the orange. The very best sites for it are limestone
ridges, and dry, crumbling, limestone, rocky regions always
produce the finest oil. The tree, however, thrives most luxuri-
antly in deep, rich, clayey loams, which should be rendered
more suitable by using air-slacked lime as manure. It requires
comparatively httle pruning or care, when a plantation is once
fairly established.

Varisties.—There are numberless varieties enumerated in
the French catalogues, but only a few of them are worth the
attention of any but the curious collector. The common European
olive is, on the whole, much the best for general cultivation,
yielding the most certain and abundant crops.

The sub-variety most cultivated in France is the Lone-LEAvED
OuIvE (Olea, e. longifolia), with larger and longer leaves; the
fruit nearly of the same size as that of the common olive.

The favourite sort in Spain is the Broap-LEAvep Oxive (Olea
e. latifolia). Its fruit is nearly double the size of the common
olive, and yields an abundance of oil, but the latter is so strong
in flavour as to be more relished ky the Spaniards than by
strangers.

The Oxtvier a Frurr Arronot (Olea spherica, N. Duh.) is a
hardy French variety, which, in a moist, rich soil, yields most
abundant crops of fine oil.

The Oxtvier PLEuREuR (Olea eranimorpha, N. Duh.), or
weeping olive, is one of the largest and finest trees. Its branches
are pendant, its fruit excellent, and the oil pure and abundant.
It is a very hardy sort, and grows best in damp valleys.

The Orivier Pronouns (Olea oblonga, N. Duh.) yields the
fruit most esteemed for pickling. It grows quite readily in any
tolerable soil, and is one of the hardiest varieties.

There are two varieties of the olive, which are said to have
been found not long since in the Crimea, lats. 45° and 46°,
which bear abundant crops of fine fruit, and the trees endure a
temperature in winter of zero of Fahrenheit. These sorts have
not yet been introduced into this country; and though it is a
desideratum to obtain them and test them at the South, yet it
is not unlikely that, in common with many trees similarly re-
ported, they may prove little different from the common olive.

30

698 THE POMEGRANATE,

CHAPTER XXXI,
THE POMEGRANATE.

Punica granatum, L.; Granatacea of Botanists.
Grenadier, of the French; Granatenbawm, German; Melagrano,
Italian; Granado, Spanish.

Tus unique fruit, the most singularly beautiful one that ever
appears at the dessert, is a native of China and the South of
Europe. It grows and bears very readily in this country, as
far north as Maryland and the Ohio River, though the fruit
does not always mature well north of Carolina, except in shel-
tered places. It is even hardy enough to stand the winter here,
and will bear very good fruit, if trained as an espalier, and pro-
tected in winter.

The fruit is as large as an apple. Its skin is hard and leathery,
of a yellowish-orange colour, with a rich red cheek. It is crown-
ed in a peculiar manner with the large calyx, which remains
and increases in size after the flower has fallen. There is a
pretty bit of mythological history told by Rapin, the French
poet, respecting this fruit. Bacchus once beguiled a lovely
Scythian girl, whose head had been previously turned by the
diviners having prophesied that she would some day wear a
crown, and who therefore lent a willing ear to his suit. ‘The
fickle god, however, not long after abandoned her, when she
soon died of grief. Touched at last, he metamorphosed her
into a pomegranate tree, and placed on the summit of its fruit
the crown (calyx), which he had denied to his mistress while
living.

The fruit of the common pomegranate is acid, but the culti-
vated variety bears fruit of very agreeable, sweet flavour. The
interior of the fruit consists of seeds enveloped in pulp, much
like those of the gooseberry, but arranged in compartments, and
of the size and colour of red currants. Medicinally, it is cool-
ing and much esteemed, like the orange, in fevers and inflam-
matory disorders.

The tree is of low growth, from twelve to twenty feet, with
numerous slender, twiggy branches, and is very ornamental in
garden scenery, either when clad with its fine scarlet flowers or
decked with fruit, which hangs and grows all summer, and does
not ripen till pretty late in the season. It is well worthy of a
choice sheltered place at the north, on a wall or espalier rail,
where it can be slightly protected with mats or straw in winter;
and it deserves to be much more popular than it now is in everv

THE POMEGRANATE, 699

southern garden. If raised in large quantities there, it would
become a valuable fruit for sending to the northern cities, as it
is now constantly sent from the south of Europe to Paris and
London. Hedges are very often made of it near Genoa and
Nice.

‘Propagation anp Cutrure. This tree is readily propa-
gated by cuttings, layers, suckers, or seeds. When by seeds,
they should be sown directly after they ripen, otherwise they
seldom vegetate. Any good, rich garden soil answers well for
the Pomegranate; and, as it’ produces little excess of wood, it
needs little more in the way of pruning than an occasional thin-
ning out of any old or decaying branches.

Varieties. There are several varieties. The finest, viz.:

1, Tae Sweer-Fruirep Pomegranate (Grenadier & Fruit
Doux), with sweet and juicy pulp.

2. Tue Sus-Acip Frurrep Pomegranate; the most com-
mon variety cultivated in gardens.

3. Tue Wi1p, or Acip-Fruirep Pomegranate, with a sharp,
acid flavour; which makes an excellent syrup.

Besides these, there are several double-flowering varieties of
the Pomegranate, which are very beautiful, but bear no fruit.
They are also rather more tender than the fruit-bearing ones.
The finest are the Doustz Rep Pomegranate, with large and
very splendid scarlet blossoms, and the Douste Wuitz Pome-
granate, with flowers nearly white. There are also the rarer
varieties, the YeLLow Frowerep and the VarizcateD FLow-
ERED Pomegranate—seldom seen here, except in choice green-
house collections.

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APPENDIX.

REMARKS ON THE DURATION OF VARIETIES OF FRUIT
TREES.

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

About fourteen years ago, however, Thomas Andrew Knight,
the distinguished President of the Horticultural Society of
London, published an Essay in its Transactions, tending entirely
to overthrow this opinion, and to establish the doctrine that all
varieties are of very limited duration.

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

It is remarkable that such a theory as this should have been
offered by Mr. Knight, to whose careful investigations the

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

702 APPENDIX.

science of modern horticulture is so deeply indebted—as, how-
ever common it is to see the apparent local decline of certain
sorts of fruit, yet it is a familiar fact that many sorts have also
been continued a far greater length of time than the life of any
one parent tree. Still the doctrine has found supporters abroad,
and at least one hearty advocate in this country.

Mr. Kenrick, in his new American Orchardist, adopts this
doctrine, and in speaking of Pears, says: “I shall, in the fol-
lowing pages, designate some of these in the class of old varie-
ties, once the finest of all old pears, whose duration we had
hoped, but in vain, to perpetuate. For, except in certain sec-
tions of the city, and some very few and highly favoured situa-
tions in the country around, they (the old sorts) have become
either so uncertain in their bearimg—so barren—so unproduc-
tive—or so miserably blighted—so mortally diseased—that they
are no longer to be trusted; they are no longer what they once
were with us, and what many of them are still described to be
by most foreign writers.”

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

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

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

Our own opinion coincides, in the main, with that of De
Candolle. While we admit that, in the common mode of pro-
pagation, varieties are constantly liable to decay or become

APPENDIX. 703

comparatively worthless, we believe that this is owing not tc
natural limits set upon the duration of a variety ; that it does
not depend on the longevity of the parent tree; but upon the
care with which the sort is propagated, and the nature of the
climate or soil where the tree is grown.

It is a well established fact, that a seedling tree, if allowed to
grow on its own root, is always much longer lived, and often
more vigorous than the same variety, when grafted upon
another stock; and experience has also proved that in propor-
tion to the likeness or close relation between the stock and the
graft is the long life of the grafted tree. Thus a variety of pear
grafted on a healthy pear seedling, lasts almost as long as upon
its own roots. Upon a thorn stock it does not endure so long.
Upon a mountain ash rather less. Upon a quince stock still
less; until the average life of the pear tree when grafted on the
quince, is reduced from fifty years—its ordinary duration on the
pear stock—to about a dozen years. This is well known to
every practical gardener, and it arises from the want of affinity
between the quince stock and the pear graft. The latter is
rendered dwarf in its habits, bears very early, and perishes
equally soon.

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

Carelessness in selecting scions for engrafting, is another
fertile source of degeneracy in varieties. Every good cultivator
is aware that if grafts are cut from the ends of old bearin
branches, exhausted by overbearing, the same feebleness of habit
will, in a great degree, be shared by the young graft. And on
the contrary, if the thrifty straight shoots that are thrown out
by the upright extremities, or the strong limb-sprouts, are
selected for grafting, they ensure vigorous growth, and healthy

habit in the graft.

Finally, unfavourable soil and climate are powerful agents in
deteriorating varieties of fruit-trees. Certain sorts that have
originated in a cold climate, are often short-lived and unproduc-
tive when taken to warmer ones, and the reverse. This arises
from a want of constitutional fitness for a climate different from
its natural.one. For this reason the Spitzenburgh apple soon
degenerates, if planted in the colder parts of New England, and
almost all northern sorts, if transplanted to Georgia. But this
only proves that it is impossible to pass certain natural limits
of fitness for climate, and not that the existence of the variety
itself is in any way affected by these local failures.

Any or all of these causes are sufficient to explain the appa-

704 APPENDIX.

rent decay of some varieties of fruit, and especially of pears,
over which some cultivators, of late, have uttered so many
lamentations, scarcely less pathetic than those of Jeremiah.

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

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

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

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

Notwithstanding this, and that ten or fifteen years have since
elapsed, it is worthy of notice that the repudiated apples and
pears still hold their place among all the best cultivators in
both England and France. Nearly half the pear-trees annually
introduced into this country from France, are the Doyenné and
Beurré. And the “ extinct varieties” seem yet to bid defiance
to theorists and bad cultivators.

* Guide to the Orchard, by George Lindley.

APPENDIX. 705

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

We answer that the facts here, judged in the whole, are de-
cidedly against the theory of the extinction of varieties. While
here, as abroad, unfavourable soil, climate, or culture, have pro-
duced their natural results of a feeble and diseased state of
certain sorts of fruit, these are only the exceptions to the
general vigour and health of the finest old sorts in the country
at large. The oldest known variety of pear is the Autumn
Bergamot—believed by Pomologists to be identically the same
fruit cultivated by the Romans in the time of Julius Caesar—
that is to say, the variety is nearly two thousand years old. It
grows with as much vigour, and bears as regular and abundant
crops of fair fine fruit in our own garden, as any sort we culti-
vate. Whole orchards of the Doyenné (or Virgalieu) are in
the finest and most productive state of bearing in the interior
of this State, and numberless instances in the western states—
and any one may see, in September, grown in the apparently
cold and clayey soil near the town of Hudson, on the North
River, specimens of this “outcast,” weighing three fourths of a
pound, and of a golden fairness and beauty of appearance and
Jusciousness of flavour worthy of the garden of the Hesperides,—
certainly we are confident never surpassed in the lustiest youth
of the variety in France. The same is true of all the other
sorts when propagated in a healthy manner, and grown in the
suitable soil and climate. Wherever the soil is not exhausted
of the proper elements the fruit is beautiful and good. The
largest and finest crops of pears regularly produced in our own
gardens, are by a Brown Beurré tree, only too luxuriant and
vigorous. Of the Golden Pippin apple, we can point out trees
in the valley of the Hudson, productive of the fairest and finest
fruit, and the St. Germain Pears grown by a neighbour here,
without the least extra care, are so excellent, that he may fairly
set them against any one of the newer varieties of Winter fruit.

On the other hand, we candidly admit that there has been for
some time a failure of many sorts of pear and apple in certain
parts of the country. All along the sea-coast where the soil is
light, and has been exhausted, by long cultivation, of lime,
potash, and phosphates, the inorganic elements absolutely
necessary to the production of fine pears, many varieties that
once flourished well, are now feeble, and the fruit is often
blighted.*

* The symptoms of the decline or decay in the pear are chiefly these,
The tree apparently healthy in the spring, blossoms, and sets a crop of

ov

706 APPENDIX.

The apparent decline in these districts is owing to the lightness
of the soil, which in this clmate, under our hot sun (as
we have already remarked), lays the foundation of more than
half the diseases of fruit-trees—because, after a few years, the
necessary sustenance is exhausted by the roots of a bearing tree,
and every one knows how rarely it 1s re-supplied in this country.
We can from our own observation on the effects of soil, take a
map and mark out the sandy district on the whole sea-board,
where certain sorts of pears no longer bear good fruit; while
within a few miles, on strong deep loams, the fruit is fair and
beautiful—the trees healthy and luxuriant.

Nothing is more convincing, on this point, than to compare
the vigour and productiveness of the old pears, at the present
moment, in the new soils of Rochester and Syracuse, abounding,
not merely with vegetable matter, but with the necessary in-
organic food, with the same sorts grown along the sea-board, in
light soils, where the latter elements are no longer present in
sufficient abundance. In the former localities, it is as common
to see trees of the old variety bearing from ten to twenty bush-
els of unblemished fruit annually, as it is in the latter to see
them bearing only crops of blighted pears.

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

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

Undoubtedly this question must be answered in the negative.
Some of the latest Flemish pears already exhibit symptoms of
decay or bad health in these districts. Even Mr. Kenrick, with
all his enthusiasm for the new sorts, is obliged to make the fol-
lowing admission respecting the Beurré Diel pear, the most vigo-
rous and hardy here of all: “I regret to add, that near Boston

fruit. Towards midsummer its leaves are disfigured with dark or black
spots, and except a few at the ends, fall from the branches. The fruit is
covered with black specks, often ceases growing when at half its size, and
in the worst cases the skin becomes hard, cracks, and the fruit is entirely
worthless. This rusty and diseased state of the skin, is caused by the at-
tack of a minute species of fungi (Uredo, Puceinia, ete.) which fasten
upon, or are generated in vegetable surfaces in a languid state of health,

APPENDIX. 70"

this noble fruit is liable to crack badly.’ We predict that many
of the Flemish pears originated by Van Mons will become feeble,
and the fruit liable to crack, in the neighbourhood of Boston,
in a much less time than did the old varieties.

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

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

There are great advantages, undoubtedly, for soils naturally
unfavourable, and for small gardens, in grafting the pear upon
quince stocks; yet, as it diminishes the vigour of the tree, it is
not impossible that continued propagation from dwarf trees
may somewhat lessen the vital powers and the longevity of a
given variety.

The decay of varieties of the Apricot, or Peach, much shorter
lived trees by nature, we seldom or never hear of. Varieties of
both are now in cultivation, and in the most perfect vi-
gour, of 200 years’ duration. This, probably, is owing to the
more natural treatment these trees receive generally. Varie-
ties of the vine are said never to degenerate, and this is per~

708 APPENDIX.

haps owing to their having very rarely been propagated by
grafting.*

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

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

In Mr. Knight’s original essay on the decay of varieties, he
clearly stated a circumstance that most strongly proves what
we have here endeavoured to show—viz.: that the local decline
of a variety is mainly owing to neglect, and to grafting on bad

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

+ It is not uncommon to hear it said that the Newtown pippin—that
finest of all apples—is degenerating rapidly. The solution of this is easy.
More than any other apple doeg this one need lime and high culture. In
proof, we may state that never have there been finer Newtown pippins
raised, or in so large quantities, as at the present moment on the Hudson
River. One gentleman's orchards supply hundreds, we may say thousands
of barrels to the London markets of the fairest, largest, and highest-fla-
voured fruit we have had the pleasure of seeing or tasting. If any one
will turn to page 62, he will speedily see why this vatety has not fallen
into decay at Pelham farm.

APPENDIX. 709

stock. We allude to the fact repeatedly verified, that healthy
young shoots taken from the roots of an old variety in apparent
decline, produce trees which are vigorous and healthy. “The
decay,” says he, “ of the powers of life in the roots of seedling
trees is exceeding slow comparatively with that in the branches.
Scions (or shoots) obtained from the roots of pear trees two hun-
dred years old, afford grafts which grow with great vigour, and
which are often covered with thorns like young seedling stocks;
whilst other grafts taken at the same time from the extremities
of the branches of such trees present a totally different charac-
ter, and a very slow and unhealthy growth. I do not conceive
that such shoots possess all the powers of a young seedling,
but they certainly possess no inconsiderable portion of such
powers.”

This is nothing more, in fact, than going back to the roots,
the portion of the tree least exhausted, for the renewal of the
health of a variety when the branches of the tree have been ex-
hausted by overbearing, &c. It is a simple and easy mode of
increasing the vigour of a sort of delicate habit, to take scions
from young root suckers for grafting anew. This can of course
only be done with trees that grow on their own roots, or have
not been grafted. And we suggest it, as worth the attention of
those interested in gardening, to graft feeble sorts on pieces of
roots, with a view to establishing them finally on their own roots,
or to raise them from Jayers, a more simple mode of attaining
the object.

Mr. Knight’s idea, that old varieties first decay in the north,
while they yet remain comparatively good in warmer and more
southern districts, is by no means borne out by the existing facts
in America, On the contrary, the decline here, as we have al-
ready stated, is almost entirely along the sea-board, and to the
southward. In the interior, and to the north, the same sorts
are universally fair and excellent, except in cases where a dis-
eased stock has been obtained from the sea-board, and has not
recovered its health by removal. The whole middle and west-
ern sections of the country abound, more or less, with the finest
pears, of sorts that are in a state of decline on Long Island, in
portions of New Jersey, or near Boston. But the influence of
the soil, so far as our own observations extend, is, after a certain
time, always the same. In this light soil the pear and the
apple soon become feeble, because the sustenance afforded by
it is, after a time, insufficient to keep the tree in a continual
healthy, bearing state. The moisture afforded by it is not great
enough to answer the demand made upon the leaves by our
hot summer sun. Unless this is remedied by skilful culture,
these fruits must more speedily fail in health in such districts,
while in more favourable ones they will remain as sound and
healthy as ever. ,

710 APPENDIX.

From these remarks, it will be perceived how important it is
in all exhausted soils to supply the necessary food to varieties
that have “run out” from the want of it, and how unwise we
believe it to be to reject such incomparable fruits as the New-
town pippin, and the Doyenné pear, because in certain local
districts, from causes easily explained, they have become feeble
and diseased.

Nore.—To prevent mice or rabbits from girdling trees —
areat injury is done to young orchards in some districts by the
meadow mouse. This little animal always works under cover,
and therefore does its mischief in winter when the snow lies
deeply upon the ground. A common and effectual mode of
deterring it is that of treading down the snow firmly about the
stem directly after every fall of snow. But this is a very trouble-
some affair.

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

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

Norst.— Wash for the trunks and branches of fruit trees.—
The best wash for the stems and branches of fruit trees is made
by dissolving two pounds of potash in two gallons of water.
This is applied with a brush at any season, but, perhaps, with
most effect in the spring. One, or, at most, two applications
will rid the stem of trees of the bark louse, and render it smooth
and glossy. It is far more efficacious than whitewash, as a
preservative against the attacks of insects, while it promotes the
growth of the tree, and adds to the natural lively colour of the
bark.

The wash of soft soap is also a very good one for many pur-
poses. Though not equal for general purposes to the potash
wash, it is better for old trunks with thick and rigid bark, as a
portion of it remains upon the surface of the bark for some
time, and with the action of every rain is dissolved, and thus

APPENDIX. lA

penetrates into all the crevices where insects may be lodged,
destroying them, and softening the bark itself.

Nore.— Key to French standard names of Fruit—To meet
the wants of some of our farming friends, in various parts of the
country, who are zealous collectors of fruit, but at the same
time are more familiar with plough-handles than with the
sound of Monsieur Crapaud’s polite vernacular, we have pre-
pared the following little key to the pronunciation of such
French names as are necessarily retained among the standard
varieties.

So long as these sorts must retain their foreign names, it is
very desirable that they should be correctly pronounced. To
give to these French terms what appears to merely English
readers the proper sound is often as far as possible from the true
pronunciation. A skilful Hibernian gardener puzzled his em-
ployer, a friend of ours, during the whole month of September
with some pears that he persisted in calling the “ Lucy Bony,”
until, after a careful comparison of notes, the latter found he
meant the Louise Bonne. "

We have, therefore, in the following, eschewed all letters with
signs, and given, as nearly as types alone will permit us, the
exact pronunciation of the French names.

KEY TO FRENCH NAMES.

APPLES.

Court Pendu Plat.—Coor Pahn du Plah.

Drap @’Or—Drah dor.

Fenouillet Gris—Fen,nool-yai Gree.

Male Carle.—Mal Carl.

Pomme de Neige.—Pum de Naije.

Reinette Blanche d’Espagne.—Ren-ett-Blansh d’Espagne.
Reinette Triomphante.—Ren-ett Tre-ome-fant.

APRICOTS.

Albergier.—Al-bare-je-ai.
Briangon.—Bre-ahn-sohn.
Belle de Choisy.—Bel de Shwoi-sey ,

2 4 APPENDIX.

Belle Magnifique.—Bel Man-gne-feek,

Bigarreau.—Be-gar-ro.

Bigarreau Rouge.—Be-gar-ro Rooje.

Bigarreau Couleur de Chair.—Be-gar-ro Coo-lur de Shair.

Bigarreau Gros Coeuret.—Be-gar-ro Gro Keur-ai.

Bigarreau Tardif de Hildesheim.—Be-gar-ro Tar-deef de Hildesheim.
Gros Bigarreau Rouge.—Gro Be-gar-ro Rooje.

Griotte d’Espagne.—Gre-ote Des-pan.

GRAPES,

Chasselas Musqué.—Shah-slah Meuskay.

Chagselas de Fontainebleau.—Shah-slah de Fone-tane-blo.
Ciotat.—Se-o-tah.

Lenoir.—Lun-war.

NECTARINES.

Brugnon Violet Musqué.—Brune-yon Ve-o-lay Meus-kay.
Brugnon Musqué.—Brune-yon Meus-kay.

D’ Angleterre.—Dahn-glet-are.

Due du Tellier.—Deuk du Tel-yay.

PEACHES.

Abricotée.—Ab-re-co-tay.

Belle de Vitry.—Bell de Ve-tree.

Grosse Mignonne.—Groce Mene-yon.

Madeleine de Courson.—Mad-lane de Coor-son.

Pavie de Pompone.—Pah-vee de Pom-pone.

Pourprée Hative.—Poor-pray Hat-eve.

Sanguinole 4 Chair adhérente-—Sahn-gwe-nole ah Shair Ad-hay-rent,

PEARS.

Amiré Joannet.—Am-e-ray Jo-ahn-nay.
Ananas.—An-an-ah.

Ananas d@’Eté.—An-an-ah Da-tay.
Angleterre.—Ahn-glet-are.

Beurré.—Bur-ray.

Belle de Bruxelles. —Bel-de Broos-ell. :
Belle et Bonne —Bel-a-Bun.
Belle-Lucrative.—Bel-lu-crah-teve,

Beurré de Capiumont.—Bur-ray de Cap-u-mohn.

Beurré d’Amalis.—Bur-ray Dah-mah-lee,

Beurré Gris d’Hiver Nouveau.—Bur-ray Gree Dee-vair Noo-vo
Beurré Diel.—Bur-ray De-ell.

Beurré Bronzée.—Bur-ray Brone-zay.

Bezi d’Heri.—Ba-zee Daree.

Bezi Vaet.—Bazee Vah-ai.

Beurré Crapaud.—Bur-ray Crah-po.

Bezi de Montigny.—Bay-zee de Mon-teen-gnee.

Bon Chrétien Fondante.—Bone Cray-te-an Fone-donte,
Bouequia.—Boo-kiah.

APPENDIX. 713

Calebasse Grosse.—Cal-bass Groce.
Capucin.—Cap-u-san.

Chaumontel trés Gros.-—Sho-mone-tell tray Gro.
Compte de Lamay.—Conte de Lah-me.

Colmar Epine.—Cole-mar A-peen.
Crassanne.—Cras-sahn.

Cuisse Madame.—Kuees Mah-dam.
D’Amour.—Dam-oor.

De Louvain.—Dul-oo0-van.

Délices d’Hardenpont.—Day-lece Dar-dahn-pone
Doyenné d’Eté.—Dwoy-on-nay Day-tay.
Doyenné Panaché.—Dwoy-on-nay Pan-ah-Shay.
Dumortier.—Du-mor-te-ay. .
Duchesse d’ Angouléme.—Du-shess Dong-goo-lame,
Duchesse d’Orléans.—Du-shess Dor-lay-on.
Enfant Prodige.—On-font Pro-deeje.

Epine d’Eté.—A-peen day-tay.

Figue de Naples.—Feeg de Nah-pl.

Fondante d’ Automne.—Fone-donte do-tonn.
Forme de Délices—Form de Day-lece.
Forelle.—Fo-rel.

Fondante du Bois.—Fone-dont du Bwoi.
Fortunée.—For-tu-nay.

Frane Réal d’Hiver.—Fronk Ray-ahl Dee-vair.
Glout Moreeau.—Gloo Mor-so.

Heéricart —Hay-re-car.

Jalousie.—Jal-oo-zee.

Jalousie de Fontenay Vendée.—Jal-oo-zee de Fone-ten-ai Von-day.
Léon le Clere.—Lay-on le Clair.
Limon.—Lee-mohn.

Louise Bonne.—Loo-eze Bun.

Madeleine, or Citron des Carmes.—Mad-lane, or Cee-trone day Carn.
Marie Louise.—Mah-re Loo-eze.
Michaux.—Me-sho.

Passans de Portugal_—Pah-sahn de Por-tu-gal.
Pailleau.—Pahl-yo.

Paradise d’Automne.—Par-ah-deze do-tonn.
Passe Colmar.—Pass Col-mar.
Quilletette.—Keel-tet.

Reine Caroline.—Rane Car-o-lene.

Reine des Poires.—Rane day Pwore.

Rousselet Hatif—Roos-lay Hat-eef.
Sanspeau.—Sahn-po.

Sieulle.—Se-ull.

Sucrée de Hoyerswarda.—Seu-cray de Hoyersworda,
Surpasse Virgalieu.—Seur-pass Vere-gal-yu.

St. Germain.—San Jare-man.
Sylvange.—Seel-vonje.

Vallée Franche.—Vol-lay Fronsh.

Verte Longue.—Vairt Lonch.

Verte Longue Panachée.—Vairt Longh Pan-ah-shay.
Virgouleuse.—V ere-goo-leuz.
Wilhelmine.—Wil-el-meen.

PLUMS.

Abricotée Rouge.—Ab-re-co-tay Rooje.
Diaprée Rouge.—De-ah-pray Rooje.

714 APPENDIX.

Drap @’Or.—Drah-dor.

Jaune Hative-—Jaun Hat-eve.
Mirabelle.—Me-rah-bell. ;

Précoce de Tours.—Pray-cose de Toor.
Prune Suisse.—Prune Su-ece.

Royale Hative.—Rwoy-al Hat-eve.

INDEX TO THE DIFFERENT FRUITS.

[The standard names are in Roman letters.

ALMONDS.

Page
Amande Commune .....0+005 233
Amandier Commun .......+- 233
Amandier a Petit Pruit...... 233
Amandier a Coque Tendre.... 233
Amandier des Dames.......++ 233
Amande Princesse.........+ 233
Amande Sultane..........04- 234
Amandier Sultane........00 234
Amandier Pistache.......... 234.
Amande Pistache ........++. 234.
Amandier a Gros Fruit...... 233
Common Sweet. .cciscccsces> 233
Amandier-Pécher ......0.4+5 234.
Bitter Almonds 2) x. Fay Saks 234
Common Almond............ 233
Doux a Coque Tendre ......- 233
Ladies Thin Shell. .....0% 0. 233
Long Hard-Shell Almond..... 233
Pere, Almond iis 2 seis es 234.
PRCCN ES oo =, ERA Me RRO: artes 234
Pistachia Sweet Almond...... 234
Soft- Shell Sweet Almond..... 233
Sultan a Coque Tendre....... 233
Sultana Sweet Almond....... 234.

APPLES,

Abbott's Sweetie scgecw os sles 113
AN GUIGS sce sete, SE ey tee LES
isopus Spitzenberg...... aan nhOd
Aisopus Spitzenburg......... 105
ANS’ So Scie on e's 7 2 eae iee Ts 113
DATES oo oi oc gasteter me wares We apes 113
PARUTITIIT '.. saree ote obs ce cette See 113

The synonymous names in Jtalic.]

Page
NOK AN CER HI wid-t No Saran 206
PRUE CISEOM eR enaicche kash ie mani euene 206
American Summer Pear...... 71
American Golden Pippin.. 9
American Beauty ........ Bae
American Newtown Pippin... 88
American Pippin. ........... 207
American Mammoth... ....... 214
American Red Juncating ?.... 138
Amaber Crab > 2.2.x pals eae oe 228
PUTT A eave a SHOW akatevn 5's eee 207
Anglo-American Ss shade ct Matar 114
Api eee ree 85
ABD SIP OL UG on 3) axa tana eek ne 85
Aromatic Carolina........... 114
51,41100 (0) Ore mr ae eee EME ee 178
Amnels) WALLY. Hn. as oa eee te 178
Arbroath Pippin .........6% 219
MGA: 4.2.5 aehaee oR A 114
PAUSINI OTE 2S. 2 o.5 Sra sok OS 114
Aunt Hannahy: . ise. s ss acacia.
Autumn Pearmain... .... ss. 06% 114
Autumn (Pippin... < sjj<es ee 115
Autumnal Swaar............ Wih5
Autumnal Sweet Swaar.. shy ERS.
Angust Apple... is Meg tie aos 137
Autumn Strawberry... 02.0.5. 163
Autumn Sweet Bough ....... 71
LAM OR Gomis Ones ta a alae Toe 183
PANTONE Saisie so. Vs oe es 198
PAO USTINO 5, 5 oins sgeemnteanege Mie 207
AMETID: ge co.dag a tee S Sree 116
Baldwins . 2s. «0s cece eeeee ers vil
Bachelor: . 228 2 oisuakicssnd 116
BROT. Sia!s sees o's a Ee 116
Bailey's Spice:c)s%. whe cee 116

Bailey's Sweet. . 05 se..yiiebvele 116

716

IBAKOWE DWECLG te fon a ee tsae s
Baltimore....... Seca aenech tee
SADR eee ek ete asides ot

Bay APES. cc... s Fo ase ore
Balgone Pippin..........+.
Bayfordbury Golden Pippin. .
Baldwin'Sweetf.. ch Sh os ates
INAELetit esteaca ea ase Se eee
Bardi <2... Srjonin aso
UB OVEBTIBOPE vin cata pisses eee witlaree
Belle-Fleur, Yellow..........
EUG TM OUN sexctiia o.oo ory ciel ge
BelmOMta pet as 5.) oon are 06S 0
Beauty Of Went) ..\. si. sls ee
Beauty of the West......0...
Reaistenket? 4, (tox esta 'as etottreee

Betsy sitahicy 75... cae. ee
Better than Good.....5../...
Bentley’s Sweet... 0.000000.
Bevan’s Favorite............
Beauty Red.......... ie See's
Bewrd Burdens os. wo Fa
aor PUBS) 5 reed Seek

Belle-Fleur, Rouge ..........
Belden, or Red Cheek .......
Pennaghen es. Fics 5b Tee's
POU ace Uae s Choe ace tees
Berry Bough 2) 0005 Po
Bell’s Scarlet Pearmain......

ig Puree 2s 806770088
Bey Romane. eeeccue tata 4
Tag Vondeurre! is OV ets et
Hoinminswan see, ele
Pack Godlk zeke wrecn ses t
Bledsoe Pippin :........3.5.
PSLGCURROV IRR atime tte tons era tats
PODIEELY thes aieate nfo ee oe Save ott
Black Capa Of SOME... 62.44.
pack (Apples: Sacre antic sacs
Black: American’. ii... 000s
neck ‘Oxtord. 2 31s *0ce. weak «

Blenheim Pippin............
Blenheim Orange ........005
Fie BRE. 3. Sak Pose
BRC TONE 6 82 ET eee

APPLES.

118
118
118

Ivo

«
DON EA) ls Se eaten eae eae
Botannawtcyscoe.- eee eas

Borivitsky’..°... eee warsars
Boxford’ so oc Ae. Sore
Borsdorffer .. Zittrotwarctarethersies aneia
Borsdorff ....... Yiu STNG ales
Bonne de Mati......... ee
Boulshare.'. 55 es a vas seep
BORO, Jeno el eee

Bourasspgt: hyp). ae be eae
Bowling’s Sweet......... 5

Broadwell son ten eens isan Vale
Broadwell Sweet.........+05 A
Bread and Cheese Apple .....
TENN AGA 5-15 'e3< Sb crate aroha
Brice’s Amb wen. 2°... ween ete
Brittle Sweet eaosaes MOMs 3

TRE Wer ®. as an CON cele ep
Brandy Apples xmhsigies visas
Buch nieces. ssid a ct nea
Buchanan’s Pippip...........
Buchanan's Seedling... .....
Buckingham ............05%

Pallet: . 33s se Ve tk

BUG ooo ho Potro ee Vela ee

Burlington Greening.........
Bucks County Pippin........
Burnhap Greening...........
Bullock's Pippin... ..00.0.0.
Buncombe? ......45- Visio ee oi
Balrine & 6. odes oe VC eRemees
Carmel Sweet... 00. 0cee0ee3

Camak’s Sweet. .....i..c0008
Camak’s Winter Sweet.......
Capron’s: Pleasant. 122.4 2.
Caroline! > SOU Re Ie

Cay woods... Sirhan pene wares

CONG 8s SSF se eR TTS AR
OG 5-250: 5388 cased stp
Cayuga Red Streak.... .....
Canada’ Pippin. ......\.....
Cake Apple .....:.....se0es

103
182
136

APPLES. 117

Page
Calville Blanche @Hiver ..... 209
Calville, Red Winter ....... . 210
Calville Rouge @ Hiver....... 210
Calville Rouge ..... Bitte ohh .. 210
Cainbutidvtnan Pippin .ace. 210
CRM ered bass keene KON oi of REO
CHET BO Soest o's vaca Rie OE 210
Se OUE 65s. 6 a et bes! oe OR 210
ROREUNEL 6 ig 6d: :<10's inn SUS 210
Cathead Sweet.............- 210
Catshead............: ee hn 211
Cathead Greening......... oo 20a
Catshead Beaufin ........... 218
Campfield .......... Petes hos Kis 226
Carthouse ......... ended al det ohe 226
Chalmer’s Large ........0055 212
AMOR bn garers «coat hares 128
Rey 518 5 055.05 Siaib 2 tine 128
Champlamn.. 2 iif).)6< ./2:<!)2 Hs PAS
Charles Apple. .........000% 168
Cheeseborough Russet....... 211
CARRE oo arc.n aes «alow hewn! dietl 128
Christiana......... Zpieige a ate 129
Churchill Greening .......... 129
Clarke Pearmain............ 129
Clyde Beauty..... aiahetePavckoratne 129
MSGI OU Ss Bis cso.» o catetintietace ait 211
Clarmont Pippin ........... 212
Cogswell........ Naa ort fee 75
Cogswell Pearmain.........+- 75
Cobbett’s Fall Pippin........ 99
ts CLE A encore Or sie'eo ch 29
Cotes DuINGe x5 eases a elstale bts oi 130
Conway...... sfdeaal ce aieieaoleray oO
GOD ET este so damp Hees crbdvata a 130
Cooper’s Market ..... assests bes ge 130
Cooper's Redling...........+ 180
Cornish Gilliflower........... 130
Cornish July- lg Bs Mae nase 130
Cornell's Fancy.......: dso s<\sis 131
Cornell’s Favorite........... 131
SOS OM. ORB, oc o1sionrtertale ele dieed 131
Cooper’s Russeting .......... 225
CREE Spite). silos a 0: sisi ak Eos 136
Copmanthorpe Crab ....... ox 137
Cowe=iiies fate. ho avevaralaimie else
COlbeMaORhi care) W ion bowaah » Be 198
Cornish Aromatic........... 211
Court-pendu Doré.........+. 183
Court-pendu Gris............ 213
Court-pendu Plat............ 131
Court-pendu......cceceevees 131
Court-pendu Plat Rugeatre. . 131
Court-pendu Hatra.......... 131
Court-pendu Rond Gros...... 131
Court-pendu Rose .........4- 131
Court-pendu Musqué......... 131
Court-pendu Rouge Musqué... 131

Page
Ramartiot Wik... x o-5.dciaaiees 132
Court of Wick Pippin....... 132
Court de Wick..... en ete 132
Connecticut Seek-no-further... 110

Ooviandye L086: %js..,<.0\2\speive'ae's LBL
Cranberry Pippin............ 132
GHEYG tit: Se a ane es, ae 132
Crimson Pippin. «ova vecs ses 134
Grams or’ Kram «. <:215j<6;5.cier006 211
Crow Egg........ eee Se 211
CRATE Loe Ss 25. 0) 0 eJntn, axdareor eels 132
Cumberland Spice........... 133
Gimtis Sweets: .\. 5.0% 15 a:v0ie aie aleue 133
Ghat Oras « <is\9 a caressiaiskevabaiohe 229
Cublash Far ss. e/eis woateslcumanias miiag, AO
Danver’s Winter Sweet ...... 133
DAIS i. acoso ale anbteleee ipa as 133
Dainty Apples sais »\aiern usialeet Dao
DOBLE D AB ME rot ale arnsey oh da\njo) icine 99
De Bretagne........ iis eee 99
DerrC SGT Of lis «\sicuserct vin ssyarsts 101
Derry Nonsuchy.5 sc: «6 cisisssisus 138
Detroit Black... ......0s.00% 134
Detroit Red ..... 6.5 eiateeam sis 134
Detroit.. ; piste ontiatey Leds
Devonshire “Quarrenden SJataba tees 134
PERG SUVA Mle ares cine hi otal le 211
PE UGSINOVE. 5. Npish sl o's stain n.6) p'9/8\ aie 133
LOND Fe 164s: Ae 134
LEXIS TES 06 In CS Rear he Ree 135
UNE 6 cats a xin aias eos 135
Downton ’Pippin. Baers ctste. acomitald 135
Downton Golden Pippin..... 135
Downing’s Paragon.......... 136
GCE OT Siem cans: oie asmy.o's) n/siesellaanae 211
Dodge’s Early Red .......... 212
OMT ses. cies teas) 4%. Sa) cineigh te 215
Double Flowering Chinese Crab 229
Double Flowering Apple..... 229
Double White Siberian Crab... 229
Drap:dOrs cd: 35,55! sors esa apaags 136
Dutchess of Oldenburgh...... 136
Duling ? .... 00. PRA ORC: 129
Dutch Mignonne.,.-.......- 137
DUCE Ibis: 4d: 4alp! iain 5:6 ainpueatats 137
Tin dee tak IN ol 2.09l sini, Seatiaee 183
Dumelow’s Seedling... .«...... 212
Dumelows Crab. .......s.02+ 212
LONFERO ret Of2¢6 | PPA ei eee 212
Dyer, or Pomme Royale...... 136
Early Sunmer Pearmain.... 71
Barly, Harvest... ..... 5 os) «sie « 74
Early French Reinetie....... 74
Barly MOGs a 2.01, :9:01ainbayeieat siatses 76
Early Sweet Bough.....+.+.. 86
Early Summer Pippin....... 136
Barly, RenvOCK 2: :cjsict's mi <inyninharn 137
Early Long Stem..........04 138

718 APPLES.

Page Page
Early Chandler... ........... +188 | Fisk’s Seedling.. ............ 148
Barly Spree SN os ooo. Se 188 | Flat Pippin...sis Ti jak. ye LBO
Early Strawberry Apple...... 188 | Flat Sweet... swt. e. aawadee oh - 218
Early Red Margaret ......... 139 | Flower.of Kent. .... 0.5.05 s05 213
Early Red Juneating........ 139 | Flushing Seek-no-further..... 148
Early Chandler.............. DID | Wilint Fase. oy oc sts cae ® 221
Master Pippin «0. cc. 606 D8 DID) Horest Btyre ax oo s'o weenie. est a 227
Marly Crofton. .o oe hio. OO8 215 | Formosa Pippin ...,..s.+ .. 184
Edgerly's Sweet: 2.0 ...2..6 45 H16 | Pornwalder. owes crecna sede 142
Edmonton's Aromatic Pippin. 216 | Focht .......... 2000s eens «144
SP FOP Oe FE tea SES PAT) Boundling es 4.3. 56 So sew .. 144
Highteen Ounce Apple ....... 198 | Ford Apple......... sto aor
Elicke’s Winter Sweet....... 140 Mort Miamiy....... isc kno .. 144
PE ZAVCE, BASIS UR eS ee 183 } Brench. Pippin. .3..>52. 2648 . 144
Flor Pig pic. © ovis ates se 185 | Franklin’s Golden Pippin..... 145
Elder Winter Borsdorffer..... 209 | French Pippin ......00..005 176
PS eS Sr se taes ta bee hae 212) Frank Rambour.......002 008 182
Embroidered Pippin. ........ 218 Wrench. Crab... 5.0040 anshieme 212
Emperor Alexander ........ 206 | Pies Pippin «... 0st « apibiatin 132
English Golden Pippin...... 146} Rulton...6.. 5 «3. +s. suuamn 78
English Pippin.:........... 168.4 Gates in. heli sei 74
English Nonpareil........... 218 | Garden Royal... ..20.......%a8 79
Bugush Codlin: so. Sete TT GRAD BIOL: oe eels « wins -~, «0 an 145
English Sweet ......5... 000. 190 | Garretson’s Karly .......... 145
English Vandevere.......... 104 | Ganet Pippin .......sese0% . 209
Enfield Pearmain............ 140 | Garnows Apple........004 . 131
pees Sweet es 308 52 22 SPN 1383 '@ardan. A pple..cs oy eins ate ealile 118
IPSS ees foe ree ee eae 213°| ‘Gewiss:Good. . , ..a0s2s. dade 145
Banintéley Selene see eS 189 | /(Gewis Guth .acsees cents oe . 145
** Esquire Miller's Best Sort”. 94 | Gilpin... ..... 2.0.00 ee de eee 226
ESTER MOS R ee sete masta see 140 | Gilleti’s Seedling............ 102
PUB R YT. Tote ea. Ce Me 141 | Gloucester Pearmain........ 129
TAG LARGE. Pee. sates ce ae oes 139°|'Gloria: Mundi... ...<,.../sweises ae 214
Pyeng Patty 2805s o. vee oe 47 | Glazenwood Gloria Mundi.... 214
Pawabtt Os hid cee oe Lee 141 | Gloucester White ........... 214
PUEOML SP che SLT eae eee oe 141 | Glace de Zélande........0.0. 225
SNe, SS ee Satter ae 141 | Glory of. York . ...ssiees Se 184.
WEP, WEE. 5 Sie eee eee 114 | Golden Pearmain...........- 129
Fa Bowe. SR Se as T1-| Golden Drop ~via. Bae 132
Halli Queens Vets tues eee ee “| Golden Pippin. .....4% 0 sax bes "9
ALP pin fn ee aes tr TT ):Golden Balk «.+. acdsee sick Re 146
AUN G0. sees Soe chee 78 | Golden. Russet. ........%0 0% --. 146
Fall Seek-no-further......... 142 | Golden Sweet........4...00 146
Hall Warveye: =. Seacee tee hoe “142 |'Golden Harvey. .......%scn.4 214
Fall Pearmain: 3 5%. 20t3. teers 148 | Golden Apple. ........8 00s 214
Pal Oranges: so 57352 ee 148 | Green Newtown Pippin...... 88
Fall Jenntiing 2 S20. oF 8 213 | Green Winter Pippin........ 88
Bie EID Bs oN ack o's tos betes Ste ie 94 | Green Seek-no-further ....... 148
{OUCH a ne pete ee tite Sora T4104 |*Greenskin. +i: ists. oie weet 148
Varley sRed saa et es 142 |'Green’s Choice... 27.) acid tae 148
PMGWARON. sha cepa tet cet 142 | Green Mountain Pippin...... 148
Malwalder 152.5 vere ss vas ok 142 | Green Cheese... .-«.i-..d8seiels -. 148
Mayer Russefc.:.... seers eke 148 | Green Abram...... 00st ves 124
Hatlier Apple. kn. stacees 180°/*Green Sweet. cc. . Noles 81
Henonillet Gris’ ot Teen 218 | Green Vandevere. .2 0.00.5. 06 199
Fenduillet Rouge... 5.2.2.8 213: | Green | Domine. <ee.- Ae tt 214
Fevouillet’ Jaune. 2... te 218 | Gravenstein ...s.)..< Sent, 80
OTT alte a's See aceite eee are - £65" |'Grave Slijers.. ses Soest . 80

APPLES. — 719
Page Page
Gros Api Rouge......-.++++ BOT OE 0 aa 5 «, «jake aS 148
Greasy Pippin. ....... +++ 42290 | Hollow Crown... ....<<-. co ples
Grosse Reinette d@ Angleterre... DO OMONY® < syidicla(dtasese ighs at aos 1538
Granny Buff. 2.6. enc ine veer 125 | Honey Greening ...).,..26.0.08< 153
Garape Vine cist seat Pe aot ee EEE yd oe Se artae adda & 95 153
Grand. Sachem... .. 00.0000 IpeiHorse: Ample. 5. a0 hrs sca siaistas 154
Grosser Casselar Reinette.... 137 | Housum’s Red.............- 154
COIS ic nw cornices espa emote Ate | AO ON GR 75, 5 3:s; crac a, chdsehaka) oly thes 154
Grandfather......... nee veg Ih owes: Russet...) ip)atcdeicvarsiots 154
Greasy Pippin... owisieieiwivie leer ROG Horse Block-..«.« <6... 5 lerewen% al69
Gregson Apples: 5.3. jon aeazs 210) Howe Apple; .....0's 00 aalde eles 204
GTENASLONE HW inje @ a2n winiarekeitm ss © 207 | Howard Russet ....0..-2.008 211
GHeYHOUSE \.. . oia,00: orelutetiialersiaes 214 | Hoary Morning . 00. 562.6 e es 216
Grime’s Golden Pippin....... 140°) Holland: Sweet... ::./i.<)-eimrs alee 215
Gray Apple. . oi. a<wa's inns % 180 | Hubbardston Nonsuch....... 82
GRRSO Eo eile ioe OS opraharisrael 180 | Hubbarton Pippin........... 154
ts oA acoecas ofa, seats jeje iatehel ays BE) BeOS ooo xo jer einiesainie Sapa e 155 ©
FLAP S Seed attig ys sce: aan ierecsie= SEU Uta co Scoteys ahs np Aah atolig ok 155
PARTS TG as... <0 vo)0h tance aan Sl) Hurlbut Stripe. |. coined. sie hale 155
Haskell Sweet ©. .....- 1c. widteeng 82) Hunt's” Russet ya-scfk)talbjoreic)star 155
Ha wleypurtis tices daleiel tes nent 82 | Hutching’s Seedling......... 194
Bsus ceapass loyavaioss or =" aye -* peptone tas LAS SURO CS." . . Si bie stele Wateiaeters 215
BRAID 1S oes 0) re ohis,=,'s/0: + ae quae AO Beier oa. 2 occ, oyo.c wlerelarayate siete 215
|S Nee ee Sonor ara 149 | Hyde's Sweet. ....- 2+. eeneeee 112
Plarcthorndene * 2)... secerapeide 149 | Indian Queen... .2...0000200- 137
TT loiwia's: hts (sisieniann ayxaiel- 118 | Indiana Jannetting........+- 99
GMO. 5 aca s,s dialenadd Sealine I37-} Indian Prince’... «fsa sjeie seer 215
Hays Wher ois. «, nate w an 204 | Indiana Vandevere ........++ 199
Harvest Red Streak ......... 214 | Indeed Good. . 4.4.2. c0ee0% 145
Hampshire Yellow........+++ 216 | Indiana Favorite. ....2....5 156
PLO ve Gane s,0raaep. 5 vyake ai a syeis oe OE EN ston sao ea ol els 155
Harris On: t<4saeteiet <rencte "sis 226 | Ironstone Pippin ........++- 212
Magloe: Ora 5.5.25. a weenie 227 | Irish Peach Apple..........- 215
Hewe’s Virginia Crab......... DABS Mapa USSCL 35, ave cttsithwiseeiaela als 222
HC CEOR GS, ve sine Saeed DGD. | PATO EO. 2% pain wists, a stoeieeleta 99
Hemphill. 2 aN See DBO sf PACKSOME 05 osc.nyets! de. a Wrateletnm, ee 156
TSE Y A PPlen sa): sxste: ops eia eis DOs) Sames: LIVEN. 25 tiswisierere wieaicdin\ oe 164
Menrick Sweets jaye fame 150 | Jenny Seedling. .......ss00-- 81
ALCANY BUC ain one sa wipe seals sul DOM} Seieris: ..:\.:. «bicieaeicests woeeide 83
Re rInay 2). 2)saas scaueie ere are iae BY IS (i WLAd eS ORES ce Cen ey 99
BESS tgs rons\ntodais }< wtmelniners sianiad LE | Sensey Greening 2ax:.isiais: a sles 100
Stalin epee oo eget Cs 151 | Jefferson County............ 156
Herefordshire Red Streak .... 227 | Jenkins. ..........0eeeeees 156
Hewitt's Sweets... co sescigicnien 215 | Jerrey Sweeting ............ 156
Heicke’s Winter Sweet ....... 165 | Jewett’s Fine Red..........- 157
Herefordshire (folden Pippin. 146 | Jewett’s Best........-..55+- 157
Bijahlander i i¢ | sais i: ojoreinye: ee ADA IG | Bere soare)s sts seeiotns eine 108
Hightop Sweet........6. Jae OL | James’ Pip pew z,.;. «-.».- sahei stan 143
BSc) | eee Ree een re Libs Wont hg: 's ch eticiese ates 83
HalP ea wOaite «0.53 s<j5,2)< 508 iapete 162 | John’s Sweet......... se eee 157
Pia eCHUaT SN Rios ote tipcanapete Bis) i LG |- Johnson’... cei. eaes,acian os 157
Honey ‘Greening. . 2.20.0. 8k) Jobn; Carter... . 2. jsaucitiveieies 158
Hog Island Sweet........... 152 | Johnson’s Fine Winter’...... 206
Hollady’s Seedling... «2.2... LB2) | Juicy Bete... s « haieraieioiorplere Hes 120
Holling: Pippin cwe ease yas LO2ch Munali@sk ass deteerdlorae alee vis sie 155
Hollow Cored Pippin. ......+ 90: | July Pippin oo. can ptosiand.'s 74
Hogan—English Red Streak.. 185 | Julian... ..... 6.0.0. ee eee eee 158
Motden 0. ies dow vine cecesierae 143| Juling.. Sea «-- 158

720 APPLES.
Page Pagi
Juneating........... RESO ‘202 | Leland Spice..............-. 168
BERG iu pateiesntae OPN’. J 158 | Leland Pippin.............. 168
Kaighn’s Spitzenburgh baad see TDS || Pipwis PTs Ss, eee peetitaad ty 5
REGO si atiiw eG iererars wees Soke a's 159'| Leicester Sweet... ... 20.0.0 164
MMS iiawielnorw't asic b050% 159 | Leather Apple of Turic...... 180
DIMSEY siteinty lisrcew is wota ls Cele 8 159 | Le Grand Bohemian Borsdorf-
Keswick Codlin......5.....4% 158 GP CEN Us aes tere 209
Kentish Fill-Basket.......... 159 | Lemon Pippin............... 216
Kentucky Apple............. 160 | Limber Twig............ ae i
MEEBY'S SWEBEs rvwharsval inverse Osts se 190 | Little Pearmain............ 103
Bieiny (Ippyh. <iosuifcv trace abe be DG Bomawariacwestee. ooreee bers 198
Ketchum’s Favorite ......... 161 | Little Vandevere of Indiana .. 199
Kenrick’s Autumn........... D16:| Lincoln-Pippin.:.v%:.\tls ok vee 204
aia, Wall no. cise JAS Os ae 216 | Long Stem of Pennsylvania .. 86
IGing Philips Mise Sh. sta yee 83 | Long Stem Sweet..........4. 117
King of Tomkins County..... 84 | London Golden Pippin....... 146
FOG App leicctsreisels wyototiatorece ee AE LOG EEOC oer Le 164
TOG inh Nsrcrath, Patho bes the 116 | Long Stem of Massachusetts.. 164
Kirkbridge White. eeaere et 160 | London Sweet.............. 165
Kirk’s Golden Reinette ...... 183 | Londonderry.. ........000+ . 133
TUN Parctigh. asc seaiha eats viaatee 209 | Long Island Seek-no-further.. 165
Fike George the Third ...... 209;) Long Johny, eee. oer eae 165
Kingsbury RUSREE in ids on cy ‘alate 0% 211 | Long Pearmain.........2.05 165
King of the:Pippins...;...eeiee es 216 | Loring Sweet............... 165
Kirk’s Lord Nelson.......... BIG) Howell. cco lense glee Cet eRe 166
Kirke’s Lemon Pippin....... 216 | Lord Gwydr’s Newtown Pippin pi
FA PTOED Gs scsatsy otatate SOULS 4: 160 | Longville’s Kernel...........
Knight's Golden Pippin ..... 135 | Lovett’s'Sweet............-5 216
Knightwick Pippin.......... 132'| London Pippi. . 0. Ps .vveeee 165
Knight's Codlin. oc... cece 225 | Lucombe’s Seedling.......... 217
Koening’s Pippelin.........+ 146 | Lyman’s Pumpkin Sweet..... 166
RR OWSOL: oH iron ala totes oir 161 | Lyman’s Large Summer...... 166
Late Golden Sweet.........4. LUT GySComt, hoa t's ch Stew ate Sere 166
Lady Washington........... 130 | Mamma Beam...........++
Barge Blekeastssisiets <bean 1:84) | Mian pram wit fs te sieralatviere 87
Lathes’ Blush... .iesiivee cen’ VAD | Mac fieldyd one wiiinih Sige ee 87
Ladies’ Sweet of SOME. FESS 100 || Martins. htc! ORM 87
Ladyde Grey) 8.106088 159 | Magnum Bonum.........+5. 122
Lady Healy’s Nonsuch....... 161 | Margaret, or Striped Juneating 1389
DAKO anteirsared Welch ee teble 161 | Margaretha Apfel........... 139
Lane’s Red Streak........... 162 | Matthew Stripe............. 166
Fane's: Sweet io fin see H6S | Maconiber 272%, o.n take ets 167
PANODUOUI Ss tora siscafarsieheneoieseinie 6 16D) Meenolian Spi. ot ete eae eee 167
Large Striped Winter Pear- Maiden’s Favorite........... 167
TOGAD te rsrardcnies elaine ow Us 168 | Matden’s: Apple: s..5 0.202 ee. 167
Late Strawberry.......0. 05. 163: |: Maiden’s*Blush ers aS 167
UPUOEE ER r5)5 5a ofa te Malin ate Yo-cre: av ath wigs LGB! MTOR tiene hatt dtatel ete ete yet 168
WHUTUAGR sa hat 0100s "overs ate Bia lelelo wehe.2 EGS | MalewCarley uses ote e's sine 168
Large Fall Pippin. ......... 99 | Mansfield Russet............ 169
Date Boy lev. priniare teh ee woe Wir), Mariomek Acres). 2 Coreen 169
Large White Juneating ...... 74 | Manomet Sweet............+. 169
Ladies Favorite .......c0..0. TRUER TCS VERS EY, rane eters 169
Tady, Apple. sasaki aka tae Seip Marin’ Bush iia Sees geen -. 169
Large Yellow Bough......... 86 | Marston’s Red Winter ....... 169
Large Yellow Summer....... 166 | Maverack’s Sweet ........... 170
Large Romanite.. SOE aes MOU OOD ETL 2 « "Ree tees ai eietat erent ae 217
Large Red Siberian Crab... .. 298 | Malus Baccata............0. 228
DBedpe Sweet aie fees ves te 163 | Malus Spectabilis ........4.+ 229

APPLES. 721

Page Page

Mackie’s Clyde Beauty....... DOAN OQUABSA |... 5 2.0: & siciauaters aad = sieghtD
Maiden’s Bosom .......2.00 ACA ENV OTST 0 5: «)<oinim say,» ude ee iy
Wile am oi, 23's sw ncolhoe miate « .. 87] Newark King seu atta'se ae ae 176
MeAfee’s Nonsuch .......... 170} Newark Pippin ............. 176
11 1 BC 2 Rp Pile Y OTK SCE vo a5)» «:s,0: 019c030 . 163
Mela di Carlo....... «eeeeee 168 | Mew Scarlet Nonpareil....... 218
Mela Carla. ss ve0i2 Sree . 168 | New York Gloria Mundi..... 214
PTAC assis a 8 hin Sm Sp cay dt phon 171 | Neisley’s Winter Penick..... 220
Bg paintballing 5. oe aibinn elle 171] Newark Sweeting...... Cae 226
RCT B DOT. Git, a sta sabormalait slouh AU NRC AACE oe 5. 0 sim ba vi dain 175
Melt in the Mouth........... Di Late Ce: Greening... .\s,< ~ aitapiwrn's 124
WU PERGO ct esidys d onx abo toyepagis recs’ IT | Morton's: Meloni. <5. «sve0.,tie-0's 87
PNT Ee Si6P ans aia o's, sighaseeaaaus 87 | Nerthern Spy. ...5.00..% shies ys 90
Meachem Sweet .c....ceceene WG ANAM ODREOD 5000 5-5 a 0's 9:0, 010 Se sieheeDl
Megginch Favorite........0++ 183'}, Northern Sweet... . 0. ..j00s 177
Melvill. Sweet. oc. asa icien eis 217 | Northern Golden Sweet....... 177
MRR ET ES... So 50:0) aes My orajepe DATs Wein! POeIile oka wash ste iatangs shi 218
Merritt's: Sweet... sce. Senne Dut EN Oriol, eaTGn «| iare-earath oie iaee 218
UE TOCISE 5 .<:n0/nichaistalshaianeku dad 217 | Nonpareil Scarlet ......... on2l8
Millcreek Vandeyere......... 1G WM ONBOER 6:50. 5.05 a9 cane «aise 218
Milton Golden Pippin njersina-ele 146.| Nonpareil, Old .............2- 218

Michael Henry Pippin ....... 172 | Norfolk Pippin........ ape ae
I Eo acai ccees annette apetae ee 172) Oconee Greening.........++- 177
Be re areca Binics sondeniogeth PEE ORO YY 2906 ee oe Neapiehe eet 78
DOPE ATI aoe oo ainigiireiole, DED QR70 FAN OTCle. 3a .c. 5 5 anh aie Soc 90
ELDON asa, oo aie. ovals deo bnasts M2 OD Red Streak 5.3.45. eats mines Vi7
TEL. 0) 0) Ce BOE 2 ON, ECE) oS 5, ot tim cageh a enema 219
AAEOT 0. 5505,» amine wien > 173 | Old English Codlin..,....... 177
SADR Se nie, i noha dbo hos BAT CRM EROMNE 050. ani xgetn’ys 6, cimie pale 177
BOBBED oie b ndinct inns ad rabies 4 87 |. Old Golden Pippin. ......+.- 146
Monmouth Pippin........... SOVNOLE AV OMSUNCTI Lies cis! 2) 0,5 ws asapsle 97
Mountain Pippin. ...0..006. 142 | Oldaker’s New. ........0000% 206
MIGARSSCS Sc! MM sacatis cS waavesaate 2 BPRS AOL AGC fa as aiireyeyes ns aise a sp aes 166
Monk’s Favorite ...........- ES MOBUEY 5.) erauwisin eve «-opc/tiamelle ces 90
Moore’s Greening........ aihoh RE Onley PUDpeMy. «oc. »dainiatn ie 90
Mises WiGOd)s-.yeitiet aga ivewy wees 174| Orange Sweeting. .........- . 146
Mouse: Apple :..: x s:.c,0: 0,0 <8 tnt 14 Orange Sweet... <n0.« «sine elaine » 174
Moose Apple ....... Si ale ianes 174 | Orange Apple .......... ae antl
Morrison's: Reds. ay i's iguistsi os BAO SIN. S: o <5 eeevmnanraeicite ee es
Monstrous Pippin .......... 214 | Osgood’s Favorite ........ --- 166
Monarch: oh\s, 0 ae Bere eae BLS MOS Ola ins, «-««:0.o;sita cools wees 178
Moore’s Sweet ........00 ... 218 | Owen's Golden Beauty........ 202
Molasses Sweet... ..s veer vs Bi) Oat ae oon oi 40 be mye aac -040k@8
Morgan's Favorite .......... 198.) Ozford Peach... +00: «diyaislsT
Duskmel on vcd viwic, sack lations . 197 | Ox Apple Sea ies ae 214
Munson Sweet........ stave. 3 174 | Paterson's Sweet ........+.+ 116
Munche’s Pippin. ......60045 217 | Paternoster Apfel........... 137
2's) a) hy gee ... 218 | Paradise, Winter Sweet ...... 178
Mygatt?s Bergamot ....... ws. 186 | Parmain PEt .......00000: 114
. antehalee = chs iaeahoheihe. diesuaienae DA WebPecleeg \s..ue\s alsa jaa dpa RET Ree il
Yew York Greening ......... 79 | Petit Api Rouge....... cove ee 85

®, ewtown Greening... .....0++ "9 | Petersburgh Pippin.... .. . 88
Newtown: Pippins s 4c. ede 88 | Peck’s Pleasant........ Pet ee |
Newtown Pippin, Yellow..... 89 | Pepin Ofer. ons cone oosisins 146
Wengen fad. i sien dphis ouiesrysis 99 | Peach-Pond Sweet ..... Stow aed 9
Newtown Spitzenburgh....... 137 | People’s Choice............. 179
New Jersey Red Streak....... 23% Noearson’s: Plate. 6. 2 5<si0 sislowies 219
Ne Plas, Ultra. 5 asenwaihae bel 8 rearmalm BLUE, <i. ec. ain . 219

3l

722 APPLES.
Page Page
Pearmain, Adams ........... 219 | Pumpkin Sweet ..........04. 221
Pearmain, Claygate .:....... 219 | Pyrus Astracanica..... ota O25
Pennock’s Red Winter....... 220 | Pyrus Baccata .......0....- 228
POMNORE 30) WL Sap. <'s weves 220) Pyrus Prutfolia., 30.00 0.4 5. 6 288
Pennington’s Seedling........ 220 | Pyrus Spectabilis ........... 229
Philadelphia Sweet.......... 71 | Queen’s. Vitae toe ee eee
Wo) U1 a ca) ies a 83 | Queen Annessio.321i Se AOS
Philip's Retnette............ TS2'| Qaines sive wee Us sek Te es
Phillip’s Sweet. 5.........05- 2795 Rambo:; scp. ss eed see bee 96
PiUBpPpL: eos setae se ODP 179 | Raule’s Jannet.............: 99
Pitsar Hibs tess: tiete ek 96 | Raule’s Jannetting ........ Abe
Pim’s Beauty of the West.... 142| Rariton Sweet?.......... are ii
Phe AMD TG, sc 1iah va. BSdw ae ok 152 | Ray Apple... ......e2008s .- 174
TOGA Sie es Ast bere she ThOG Ragan-.: .'.:04 tases foes 8 182
Pink Swéeting..... Soc... sic 180 | Rambour d’Ete, or Summer
Pittsburgh Pippin........... 180 Rambour Sk aS 182
Pine Apple Russet........... 220 | Rambour @ Ete ..........-5: 182
LOMMNE TEORG US Ri aisle carers . 85 | Ramsdell’s Red Pumpkin Sweet 190
Pomme @ Api Rouge......... 85 | Ramsdell’s Sweet..........-- 190
Pommede Neige....s2055 2.5% 94 | Rambour Frane........... .. 182
Pomme du Caen......002..+. 99.|"Red Russetes sine aeeeaie 97
Pomme Regelans....... oo Oo 180.| ceed Obnaday 225 2 \. ee 97
Pomme de Berlin............ 131 | Red Astrachan.... ........- 98
Pomme de Laak............. 187 | Red Spitzenburgh......... o2 101
Pane OF ecg ec ogres 146 | Red Ashmore............4.: 114
Pomme Finale...........04 168'| Red Hazel...... 5.2.25 6 LD
Pomme de Charles.........+. LOB: | Aed Fans 6 inecss-2'sus s'swdan vee 127
Ponte Gris... 2 Sac. Sere 180 | Red Quarrenden....... 2S Se
EPOMIMRE he OUI 2 fetata's alle eiars. © 8 180 | Red Juneating.......0..0055 139
Pomme de Caractére......... 213 | Red Pearmain ...62%. es oe 158
RORHENse A eh Athy weet at 95 | Red Spitzenburgh..........- 158
LOVING Ntaots tite). 2 ths omg - 99 | Red Seek-no-further.......... 159
POUND ee MNO ween ee 120 | Red Winter Pearmain....... 182
Pwrtnd Breed 5:0 ais! Ve lwia's oe 166 | Red Lady Finger ........... 182
Lotter Stage: totais Wow cgko es 164 | Red Republican............. 182
Potter's Large Seedling....... 169) Red Rence. sii. 2805 tee 183
BIO POY be Seton tether tale 200) |'Red Sweetie vin sesee eee 183
Polly Brightucsk.ca, Sie 180 | Red Cathead ............... 183
Porter Spitzenburgh......... 181 | Red Pumpkin Sweet. ........ 190
Pownal Spitzenburgh........ 181:| Med, Calvilles'.c ki Sede 210
Poppy (Greentng v0 cieiaraie' eee we 158 | Red: Dootor-sisxcrus soar Sa
Bound Royale .~'3s,.:'s bed ds 220 | Red Sweet Pippin.........+. 218
PCRS PINS «'stat5 ‘sts Teeter wees 181:|' Red: Pennock xiv sisos cos cones 220
Priest’s Sweet .2.0....0000. . P81 | Red: Ingestrie oo. 20a. Fe 221
Prepress. 2. .i oe ee ee 94 | Red and Green Sweet........ 221
Pride of September ......... 188 | Red Pound Sweet........... 222
OARS Lined : Seen we ee ee 220 | Red Gilliflower?.s 2.0.1.0 130
Fredidest (00's oss oe BAL | Red Staalk.-az aoc cho acl svete 227
Breetleyage fii s.8 5h tee ae 211°| Reads Baker... Fier Nos Le 218
Priestley’s American ........ 221 | Reinette de Misnie.. 8209
Poolifie- Sweets: y2e %.5, Sas 221 | Reinette Blanche @ Espagne. +99
Prince’s Harvest, or Early Reinette, Canada... .20/....4% 99
French Reinette.......... 44.| Reinette du Canada’ Blanche. 99
Pyiate:.235 cdgetcget ee Soe 93 | Reinette Grosse du Canada... 99
Priors Redias si 24. Seto 96 | Reinette du Canada a Cortes.. 99
Princesse Noble Zoele........ 131 | Reinette PP Sonor atigs A hs eons
Purple Siberian Crab......... 229 | Reinette d’Hollande.......... 152
Pumpkin Russet ............ 221 | Reinette Batarde............ «209

APPLES. 123

Page Page

Rempettie: Dore ...s:0s Pie vs ka TMA a ack, Nola aici ths eet 87
Reinette, Golden. ......0..... 183 | Settin Pippin........ Sats real
Teetnetiord Ata. ches cin Hea 183 | Seek-no-further ....... te ete AaB
Reinette Triomphante ....... 222 | September...... BEE ert Orbis 188
Republican Pippin .......... 184 | Sharpe's Harly.........0.08. 194
MPOWCReA oo. % cc's care wk Ew weal 182 | Sheppard’s Sweet.... 2.0.05... 188
Rhode Island Greening....... 100,) ShiGebley. Fisk owe eerie owt 188
TEBOV ED UE TUN «mig o's ata Dla 5 M8 Woes enmipe s_ Spee... satire Oe See% 78
Richfield Nonsuch........06+ DUM SMEOY ns <5 Scias Odes BR 144
Richard sGrait..: 5. ekosd 101 | Shakers’ Yellow.........0.. 137
Rachimond i095. ds note ras LOZ NS RLOP: NOSE. re aiclonn serene de 1038
Tabpton Pippi. sit sissies oA 184 | Sine-qua-non.............65. 188
Midse Pippin 5 .s ss whew 184 | Siberian Crab... .6.......6.88 228
Poh Le RCo a a Se 185 | Slingeriand Pippin .......... 189
Bivariate P85 (Smalley. 2 wu. yo ceadioerteikshees 189
Rival Golden Pippin........ 182: \iSranth’s Order. iz snctieteia cies as 189
Peebirdson:.’.22. is dston as 184 | Small Romanite ............ 226
Rough and Ready........64. 98, | ‘Smokehouse. ob se cieee ade we 104
POMBO ULE aioe at6 var tS eroleRa WP 96.| Smithfield Spice o.icss. vun's a's 136
VICI, PPONAR se op Meaiallae: 2} 99 | Snowy Chimney.........0.0 94
Rock Rinne. Poe. iow a SDH SOR CaFer Kain ns adiecn Bed tee 139
Rpme-Beatityyacs oasis sees LOZ. }our Bough «Sekai. Ms 195
Rom anyStem 2520 ee hele wae 108%) Sops_of Wine....).a64 hes kn tes 189
Roxbury Russeting.......04. 104 | Southern Greening.......... 189
Rockingham Red......642... LG MCC Baton scp on atvis’ se ebiete Monten 189
OVAL PUI PIN xe ieale fas eee 127 | Spitzenburgh, Flushing ...... 190
Rockhill’s Russet .........4. 184 | Spencer Sweeting............ 190
Roadstown Pippin .......... 185,| ‘Spice Sweet... cs. cnc wee’ ste 229
Robey’s Seedling. . 2.253 sue. SORE SPOQUP EL Citas Sasi ios ieee ees 223
Roberson’s White... S000... 5 Aer Cys) a 10 Re 223
Rockport Sweet... ce. 00a dels 186 | Spitzenburgh, Esopus........ 105
Mock “Apple 7, 'ssier ad ope ts ces TB GU pS aeelelictas pe ese ve waco re eve 199
oak Sweet i. co feer eae’ s 186 | Striped Sweet Pippin....... . 163
LU ae Be eee ener gr 186: |-Straudt ..5...5. 0. a Liye: 193
Romanite of the West........ DPB OBIS: nso Ncaue Patents 6 ahi eearels 193
Round Catshead 2.2.06... O10 Stillman's:Bamlyeig. Gowiserast Ss 193
Rosa Nonpareiles iw nist ei: BOD) Sth DR WEEN OE sisyie e)eiclereis oui 193
Russet, American Golden..... 103 | Strode’s Birmingham......... 193
Russet, Boston or Roxbury... 104 | Strrodes..........ee ce eeee cee 193
Russian pt) aiatl wai ocxaey et eeah oe V3) |: Sturmen-Pippiny, >... .26.% 194.
Russet Golden Pippin ESS Pos 146 | Steel's Sweet... ..:. ...caedewns 223
Russian Emperor.........0.. DOG" SG OBB gi so) coe pink orate eta eye 223
Rrim “A pple meson ches ihanataate es TEMES) 10 1 GAC Sioned, CM aire oT ee)
RuesetsEnglishy ict iiss sien 187 | Steel’s Red Winter .......... 97
Russet Pearmain............ UBS BPS 5 27 L010 E) a a aA Rr Rea 101
Reyiper * 5.) Steere ia areca GOO" Sep ee 4s feet oo ue Se iN ei 227
aillys Autumn... joxiovone tae 187 | Striped Siberian Crab........ 230
SOME NOUN Sierk os. se S ch dbeses 222 | Striped Jumeating.........+5 189
Sassafras Sweet... 200.20. 82 | Sterling Beauty..........0. 115
ISOM GUATOUS 6a. oi0;cjsielelhare es 94 | Sudlow’s Fall Pippin. ....... 145
Seek: Apple rex <asicoineiee obs PBA SunIMeTOUT. — Ld eise sn ese se 175
Sam Rawlings......0....64 215 | Swmmer Horse... 2.202.068 154
Sam's; Orab vs rstene seen vine 216: |: Sutton Beauty:. 22ide avena. 190
Seorlet; Perfume. <0 oh nae 129 | Sugar Loaf Pippin. .......... 194
Scarlet Pearmain .4.. «0.4... PAT | Savak Sweets cacese a's cine «ciate 194
Seudamore’s Crab..... 2. wan227: Summer Hagloe.. cick fees 194
SeBVER.i ages e eer etaee Sacer US? | Summer, Queen) .:.(2: ste pdees 194
Seever’s Red Streak ...- 188 | Summer Sweet Paradise...... 195

724 APPLES.

Page Page
Summer Pippin... ........- 195 ) Turner's Green....exes+. vices
Summer Bellflower ......... 196 | Turn-off-Lane...... vast wort 224
Summer Bellflower of Pa..... 196 | Turkey Greening......... yee
Superb Sweet..........0000% 196 | Tuft’s Baldwins siaeeesl.s cleo
IDA pac REKAOE Cattrea.e ee 196 | Twenty. Ounce. i362) see. 8e8 198
unpbinel ed Shite se Os 223 | Zwenty Ounce Apple........+ 198
Summer Golden Pippin ...... 223 | Twitchell’s Sweet..2 2 0..... 0 199
Summer Pippin... ...ccee ees 1:52!) Uncle Sam's Best... sie. crate 78
Summer Bellfiower .. ....0++ TRV BGO VALE.) 3c. ha eee ee 199
Summer Rose...........0.55 106 | Vandevere of New York.. 108
Summer Pearmain........+. 114 | Vandevere of Pa... 1.00500. 199
Summer Swect....... ee GB DHL Man Ay Nes 60304. MARRS bo ale 199
PW ALON. Vaena kee cee 107 | Vandevere Pippin........... 199
Sweeting, Hartford.......... 190 | Vaughan’s Winter........... 200
Sweeting, Ramsdell’s........- 190 | Victorious Reinette.......... 222
Sweeting, Tollman’s.......... 191] Virginia Greening........... 200
Sweeting, Well’s... 5... eee ee 181 | Victuals and Drink.........5 200
Sweet Rambowiy .’\ 5.0. cents POU rat sDrapid Ot ns2th oe 136
Sweet Fall: Pippin. 50. 22s: LOD eWahr Betnetie: a2. .3,. o0 soem 99
Sweet Wine Sop.......-..0% 192 | Wagener. ...... 00.008) yee 110
Sweet Romanite............. 192 | Warren Pennock...03 6.0... 137
Sweet Vandervere...0...... 192 | Warter’s Golden Pippin..... 146
Sweet Redstreak.......- ....- 192] Watson’s Dumpling ......... 224
Sideet Earveys sees soe da ee 192) ‘Waddell Halb series eeu an 188
Sweet and Sour...........+- 223 Washington Siw MS Oe eat 189
Sweet Pearmain........ ....- 150] Watson's Vandevere . .. 199
GCE JUNE ore eR 151 Walker’s Yellow: Sates fees . 200
Sweet. Pippin ooo. ci ve TUTE 162°) Walpole a icin Ggew Cube 201
STAGE PU Artie are his She Goat HO 78 | Washington Royal. 201
Sweet Harvest... see veces 86 | Waxen of Coxe........... = 201
Sweeting, Ladies’............ 106 | Westfield Seek-no-further.. ... 110
rset Winaar hive s)e spe eee 116 | Week's Pippini, 10 02ete. 132
Sweet Golden Pippin ........ 115 | Wells—Striped R. I. Greening 185
Sweet Canis ccvesPinevecene PAD | NW Cleats. na ha) 2.creid¥i-sleuWerelorg 121
Sweet Russet... 2. vee.seees ORL: (Wellington 014i. lee eer Ore
Sweet Maiden’s Blush........ 226 | Wetherill’s White Sweet...... 224
Switzer Apple........0..20++ 180 | Westchester Seck-no-further... 165
Swiss Pippin... .eveverceees 180 | Wellford’s Yellow........... : 201
Table Greening... stia ses 0% 294.) Wertom, wi vutn. es vi Cah, EERO
Tort Bough: oe LOOT OG 94. | Westberg Sr ved racslvote lhaaroeeee 201
Tallow Apple........ re tte 1663) White Pippimi:s, i... cee seas . 2038
Tenor Hills... ..v.ses Sekowaian 118 | White Bellflower ........ 062. 90
Tarofskey iis (ns Paseo de 197 | White Spanish Reinette...... 99
Tewksbury Winter Blush..... 197 | White Winter Pearmain...... 110
Tift’s Sweet: so sistt va cae SPST 224 | White Seck-no-further....... 148
HiiussPip pins sca chavs etede nie 224 | White Hawthornden.......... 149
Panmou thy .%'5/s sal Gewese 197.) White: Calville. oo vee 209
PGDOOR: 3)54 64 vO ORY 197 | White's Loudon Pippin. ..... 165
Poinghine’s ice Dh ees oe 136 | White Vandevere............ 199
Townsend. + Se isees ee sae eee LOT White Wainter-<.<.caur. Stee 202
True Spitzenburgh........... 105 | White Juneating......0..... 202
Transparent Pippin. ........ 132 | White-Doctor.. . 5 kn Oe Sauk 202
Transparent de Muscovie..... 225 | White Spitzenberg .......... 202
Trenton Harly? vi... 0.00. 8% E77. White Ramboi.y. eee. se 203
LR AUBNSY es Satie acters 7 SFR ae 184.| White Detrott.....0.... 90
Trader’s-Faney. 020 820. RG HOS | White Sweet: nse san 224
Trenton Early ?...... ...0ee 198 a. Astrachan ..: Seen 225
Lulpehocken. ..2...00 cece el’ 142 | Willow Leaf Pippin. are see 90

APPLES—APRICOTS.
; Page APRICOTS.

1 COE earn Foca keer tt petro t OA
William’s Early........0.0+ - 111 | Abricotier hatif.......0..005
WAM 8 Teed. ie... 55 i SR 111} Abricot Blane........00.00
William’s Favorite........... 111 | Abricotier Blanc. ......... 8
Weir saae Tels Wiican 2k tain 180 | Abricotier.... 0.0. cccc ccc ees
WialiamePenny .j.jocic sti < Holes 208 | Abricot Péche ......e.eccues
Winter Pippin of Geneva..... 111 | Abricot Commun......... ty
Winter Jannetting ....... Saha AURORE i. aie, wre erntern'atee a pre
Wrartter Queen... .riose ts e808 (ee ee eee
Winter Pearmain.........+. 114| Amygdalus Dasycarpa.......
Winter Golden Sweet..... wee 117 | Amande Aveline .......4-...
Winter Seek-no-further ...... 142| Ananas.......ceccceccccees
Wanter Cheese. iil Roe. is 148 | Angoumois? ..... w Kiteraass ater
Winter Strawberry. ......... DAEs A ROVS he varus. di dea sain widens
Winter Queening. ..s....6. «+ 225.| Anson’s Imperial ..........-
Winter Pippin of Vt......... 204| Apricot Precoce ....25....4.
Winter Queen » 5 eyes as c% 225 | Apricot hatif Musquée.......
‘Willis's Fassett... 2 ot 'clae y's LOS BICRMCUNG. vars nis to. oie pete Rioiee ese
Witla wigs: Ve iene aes QOAS BUNGE 1, ssc used weiaoweene as
Winthrop Greening ......... DIAS ABC enc ayes cise ers oe Meee ee
Winthrop Pearmain......... 204 | Brown Masculine............
WARIESRD ss. aiohe'e.s oes stot DED) Be S i satis 8h ae wince wre wee whe
Wagner Soggy. scan kiide tea teme TEMA. ONG Re anh s cherwimiae
Wine Appleso ps. Patdaet 204') Burlington os... shia seis as 8
Wing Sweet. ..0i. tek bear Ua AD | eA emanates «wick eewae cies
Wins Russetias aie tects DOM! DesHollandes zs ss, ssivigeicwes
Worden’s Pie Apple........ LSS) Beit: Seda. woes SL heel. :
Woodgabkers 000 cena Beas 71 | De St. Jean Rouge ..........
Woodman’s Song. ...-.+-04055 DON PIII aN C8) 5 a a o.0' She isysrdery, « sertaid
Woodstock Pippin....... --- 208 | Du Enaembourg.......0.0006
Wood's Sweet ......... EE De Pane, oS PSTN BES eas owe
Wood's Huntingdon ....... Bi aN CEIIINOTE ss: 5, as: sa \m 9! biels sie\6cd 0
Woolman’s Harvest.......... 106 | Dunmore’s Breda .........+.
Walr Beene sc) ones tess ... 116 | Dubois’ Harly Golden........
Wollaton Pippin ..........4. 131.) Barly Golden jy iayaissya cies deiere/s
Wormsley Pippin s.2).05 2.022 225) Hardy -Oraageres. joint ue, bvieaue
Wonder ti i5 vo ais «Bit ea a's 175:| Bariy Masculine syn... . 0s
Waght Apple. te os salnde'ss 205 | Karly White Masculine......
WGyher Pi ppc s sas ote taid oie ok 183 | Frihe Muscateher..........+
WEDG OTE sc tra siz pe aunties Ueies ave 8 fe BAA: Gee sv 5.85.0 wae wok oe 0 Sy
CHG, ask os aye eye tenet ote see DOD) | GTOS.PTECOCES ssi i00.5% Ga me
Yellow Meadow............. 205 | Gros d’ Alewandrie .........-
Yellow Pearmain... 2.0.00... 205 | Gro Fruhe ... ces... aria Ore
Yellow Bellflower... ....0..6. TP GROS8EG CRINAE acl «'sjara/eiel ope =
Yellow Harvest...........005 44 | Hasselnussmandel ...........
Welton hhwet Gra. 3 2 hep ets eres 6 Ooi}: Hemsley. catia teteree «= e\0, 6.5"
VEO We th hikes aietle oats oe eos 1324; Hunt's Moorpark..........+.
Yellow Siberian Crab........ POs) Tin tayeiweto ees owe cle tag aae
VOU om UMOR Sy 2 5 te CaS faye shel None Pps eirge Marly ow. Cee Sou
Wellow: Pappu eget Pace ae 176.| Large Turkey... 04.540 2i ase
Yellow German Reinette...... gs: Moorpark: ). soak Ree ass
Yopp's: Favorite sca: 3t oe <) 20m | Musch-Museh.. . 2.0 oae./ 0s
York Impertakin|: sees et DG) | VOI tur aiete weagetulceeraee ae ake
Yoriis eit es ste tees 206 | Oldaker’s Moorpark........+-
Yorke Tsset is Fs" Faire Bid dealt a OAE Oran ge...F.vte dstetenepeatee wreke
Young's Long Keepig...... AU | PCCh esos oe gine sa ee eae yy

Pechier Grosser coals oss Sogn s ehets

726

Page

BERT, we ncieagrtdau cas. 236
Ds) 10k, a cusitsialy dkishas 239
MPEP a noo 5 gains bw eis x ome 239
Precoce d’ Esperin.........+. 238
EVBCOCE CHONG TIE... 6 coe ox bas 238
Purple Apricot... os soe bas 237
Red Masculine... alii cs os 241
Rinerold os cs oun Re ae 241
1 OTT a SR Ape ASS SAS SRS 240
Royal Orange... .secceeeccee 239
Royal Persiqn 53 cvehe Vea s 289
Me PEG ooo se nets xs 239
PORN” os nitty s Ru ctate G's Mogi 240
EBLE Bisley kes Sow sean 241
Shipley’s Large... ics cesses 241
Sudlow’s Moorpark.......... 238
DADE os. 5 xvassiaraainiohy wdle 8 othe 238
MESS Oi Ue wish upon Ree 241
MUNGe TSTIAMLCOMN wis ap/sin's alee erie’ 242
The Double ORS SAY ei 242
Tnamepay ent, sae » aban 240
TRCOV Da 3A wskceiss wale me Gnesi 241
OGLE? oe iatras resets oan e ee epee
Walton Moorpark .......... 238
White Masculine............ 242
Witte Apter. oo... coer 242
White Algiers? ..svec..eerens 242
er tent ier, .%. « cause cays Sas 239

BERBERRIES.
AORETIID s 0.5 ahs: om Pete tek aN 244
B. Ratundifolia ........0.4 244
Berberis Aristata ....... wae. 244
Berberss: Dyulets..i. y scan bases oe 244
Black Sweet Magellan ....... 244
Common: Red oss, sw:a/cin «ainda 243
Nepal. ts. vgastevt heme aa 244
LS a a ee I ae ER aE 244
PSUOMELGRS rie wa voce niet os 244
"Elie! Malroniag.: © <:ac scmuuge ete.c . 244
Vinetier sans Noyeau..... we 244
CHERRIES.

A Courte Queue de Provence.. 275
Amam's Crowes 2. s cakade « 268
Allerheiligen Kirsche ....... 28)
Allen’s Sweet Montmorency... 266
Amber, or Imperial .......4. 24)
‘American Hearts sat. tpi eet a 253
ANDES GOAN x5 aiants gist ened 254.
American Amber............ 254
BIOGEN awe nls oS 261
Ambér & Petit Fruit ........ 271
BANC o's sere, syotetaphiccedeaie e'cle SE 254

APRICOTS—-BERBERRIES—CHERRIES.

: Page
Ansell’s Fine Black ......... 256
Anglaise Tardive ........6+. 272
Apple Cherry....... re.
Areh Duke... oc stneishent suc . 272
Arden’s Harly White Heart ..°261
Baumann’s, May. ns sigs: . 264
Benham’s Fine Early Duke .. 278
Belle d’Orleans ; 2.305. 0 ~.. 248
Belle Agathe... 35. 2 tA oes Ee 269
Belle de Sceaux........... +. 278
Belle Vezzouris... ..63'o.% 4 36 278
Belle Magnifique............ 272
Belle et Magnifique.......... 272,
Belle de Chatenay ........25. 272
Belle de Sceauat .. ¢ 5s «des we 272
Belle de Roemont..........4. 269
Belle de Roemont ? .......... 252
Belle de Bevay......yseveu ie 273
PRP aTreAU. . . . 06s acca nee 249
Bigarreau, Napoleon......... 249
Bigarreau, Couleur de Chair... 252
Bigarreau @Esperin ......... 256
Bigarreau, White... 5. ..:04- 257
Bigarreau Gros Coeeuret....... 257
Bigarreau, Large Red........ 269
Bigarreau, China....... inal R2OP.
Bigarreau Black,..........+% 269
Bigarreau Tardif de Hildes-
DEM. 5 Sy. 3°ce vale eae 258
Bigarreau Marbrée de Hildes-
HEU 5 ciao « bin, aS 258
Bigarreau Blane Tard de Hil-
desheim ad, Fires iels Sawdon 258

7 Ans odie oy ge wee ae 271
Bigarreautier & Grandes Feu-

leh ins 4s teenie tee 271
Bigarreau Royal........2.0s 249
Bigarreau Gros? .....ceeees 249
Bigarréeau Tardif. ....0. 008% 249
Bigarreau Lauermann....... 249
Bigarreau a Gros Fruit Blane 252
Bigarreau de Rocmont ....... 252,
Bigarreau de Mai........4+5 254
Bigarreau Noir de Savoi...... 256
Bigarreau Blanc? .......00+5 257
Bigarreau Gabalis........4+5 262
Bigarreau Gros MOC io ritgede'y 267

Bigarreau &@ Gros Fruit Rouge 269

Bigarreaw Nott... ....0se0- . 269
| Bigarreau Gros Monstreux ... 257
Black Tartarian......... oat OO,
Black Circassian ...is.%-00% 250
Black Russeda. . wales wets 250
aislnek Haplec. i532 visiv ovate. 255
Black Hearg.jiiatts pescias eels 256
Black Bigarreau of Savoy.... 256
Black Hawi. sa v's stele terets ye 254

CHERRIES, 127

Page Page

Bisel Mazzard sp\ediecatck see Bb Ohatenai. Ls ees a ons dis a
TREK FI OROY a o-5 «cis = weil DBE MOMEOTOUSC 5 or0 voi. e's 6 ok a -. 218
Bleek Fuss001 66 0 s0.0.50i0 see . 256 |} Chinese Double Flowering.... 280
ME Cav 008, . 6... «225 av den ZTE CLEA EG TR rea ee 259
Black Spanish.......... “.... 279 | Cleveland Bigarreau........- 259
WAI OTUEGNS see oe yan BaSe MISter: sia «ct «sw o Shispaiss sieve 278
Bleeding Heart.............. 269 | Coe’s Transparent...... Beate AO
Bloodgood’s Amber .......... 254 | Coe’s Late Carnation ........ 275
Bloodgood’s Honey ..... ..... 254) Ocur de Pigeon....... Seis aliot ee
Bloodgood’s New Honey ...... 254 | Common English .........+: 255
Bowyer’s Early Heart.... ... Bie) COMCSOLD nooo. his «cater ox . 259
Bouquet Amarelle..... 2... BaP ROE DING oo as5sa, sn oh wah ooettac ew emia 269
Bréstol Cherry... 2.0.04 OD! QOUPORNE oo aa. 5 5c wieldwteinn 6 6 269
MEG sc sre chet aden «Baise Bes BOS] (CGNOMM:. «< oood acere's wanciecsstith sais 269
PATRON WINE 5) dase ai vie Mayas esis» DBR | ODMR AE Sooo c6 tia. ve, we sreidlataist « 273
Brenneman’s Early ......... 267 | Common Fed... vince as oes 276
Burt's Beading ow. i a cans ds 258 | Commune ...........006 < aus, Re
Buttner’s Black Heart........ 258 | Commune a Trochet ......... 278
Buttner’s Yellow............ 269 | Common Sour Cherry.......- 279
Bittner’s Wachs-Knorpel OT RE CRE Re eioa ae 274
APEC in « svi om km ayio. ahs 269 | Cumberland’s Seedling ....... 267
Biitiner’s Gelbe-Knorpel PBVEN PORE, 503 sce a ee-re, eats 259
ATRCHO . Wiss aaron eth, 269 | Davenport's Harly .......... 259
Buchanan's Early Duke ..... 273 | De Hollande.......+. cece. 273
Buttner’s October Morello,... 278 | D) Espagne ...........00-0-- 273
Busch Weichsel............- DAS ICDS PR ic.o,k o> sie vee coke Sak es 278
Biischel Kirsche........+..+- MUSICS (cok ore 5d ecikt teats 251
Budlock’s Heart «ieee s » 004,010 YEE} Downer's hates a te cess nscale 251
C. Vulgaris, Semperplorens... 280 | Downer....... BS RS aS 251
Carmine Stripe ............- 258 | Downer’s Late Red.......... 251
ASN ipha echo pill 5 sun nina 259 | Downing’s Red Cheek....... . 260
Carnation .......... mS ei | APOOMIE oo 5s wrmcminga oe aut ah 260
Cerise Ambree .. 6 ..0sce veers JAS: | MOWER oo. dsm rninh'es vias 260
CEE ASUS AVUUM wine ais sinyainss We = 2op) |" Double Volgers <0. tie cox 5 . 275
Cerisier de 4a Livre ........ 271 | Double French Cherry........ 279
erase (Gngitees,.., « cscasma-sis, wate 273 | Double Flowering Kentish.... 280
Cerise Nouvelle d Angleterre.. 274 | Dredge’s Early White Heart.. 26%
Cerise de Portugal..........- 274 | Duchess de Palluau.......... 2715
Cerise Courte Quewe........- DED Daten MOreo vie ane aha. oe 277
Geese. eh, INORG: Ie 90.8hihen CRiers 277 | Dwarf Double Flowering ..... 280
Cerise @ Bouquet.. -....-+6. 278 | Early Purple Guigne ........ 251
Gerasier 2 -Troehet. .< caecs.0: j 278 | Karly Purple Griotte........ 251
Cerisier Nain & Fruit Rond .. 278 | Harly Black............5.-- 256
Cerisier Nain Précoce........ 2783\ arly Prolite... osc abet cuss 261
Gortse Indulle. oo... vieacce®s 278 | Early White Heart .......... 261
Cerasus Sylvestris, Flore Pleno 279 | Karly Duke ........ +++. 273
Cerisier a Fleurs Doubles .... 280 | Karly Richmond............ 276
Cerasus Serrulata........... DSO, (aly: May ses pcatorco «visions 278
Cerise de la Toussainte....... 280: (BHRZR NOON. os < «2 ce wie aie See!
Cerise Tardive cos das can. .. 280 | Hlliott’s Favorite........ ‘eacs ia), IO
Cerisier Pleurant......-...+. DRO BUCNOTIG ss ois :0s 5-0, cul a6 Ragnelle 267
Cerise de St. Martin......... 280 | Eikhorn of Maryland ....... 267
Cerasus Virginiana.......... PRO: (BIGOT <-o's 0 x's 5 cia.austaieisnecendntarmis 9 252
Cerasier de Virginie....... .. 280 | English Weichsel ?.......... 275
Champagne. =.s a2. inmates 259 | English Morello............. 277
Chinese Heart........ pues 269 | Luer Flowering Cherry....... 280
Cherry Duke........ nig eis IN ALS: | PAVONIte ©.) 35 wane nate om» saws 261
Christiana and Mary......... 275 | Flesh-colored Bigarreau ..... 252

128 CHERRIES.
Page

FIGKEN CONS Sas ca Kes a hep visig te 261 | Hildesheim Bigarreau........
FIEMGB oe cis nd deaalde s We. 275") Hoddleyss cv screens dee SEUSS
Flandrische Weichsel......... 278 | Hollandische Grosse .......+.
Four to the Pound..........+ 271 | Holland Bigarreau?....... se
Friihe Kleine Runde Zwerg Hobnan'e Duke 5i ge 5 oes bls tate

| Se Reee eS L ae PRe 13 "| Hone yi22 odadetearcee Me siete
Fraser's Black Tartartan .... 250 | Hovey. ........ 0.0 ccceees ;
Fraser's Black Heart........ 250 | Hyde’s Late Black ....... Say
PP aser SBA ee S25 3.5 tha, 0 0's 250 | Hyde’s Red Heart.......... :
Fraser's Tartarische ......... 250 | Imperial Morello........... Z
Fraser's White Tartarian .... 271) Italian Heart.........2..00
Fraser's White Transparent .. 271 | Jaune de Prusse ..........- .
Gascoigne’s Heart........... 269 | Jeffrey’s Duke..............
German Mayduke .......- 251 | Jeffrey's Royal... ...2...000.
Gean Amber. ooh ste dae os 254 | Jeffreys Royal Caroon.......
Gifford’s Seedling............ 2710 | JOCOSOts 6 o.6 ob h es octamer
Governor Wood .......2.... UD An| WE ORUIES 3 di GONE Sat et eatee eee
Gobet & Courte Queue ....... DTD) | KENNICOLb nee eats tc's ae ee ae
GROMOOW: | ois ec igas eke ee em as 2a | WeRtISh 035.0). Cage at a eelea es
Groote Princess........+e.0. 249 | Kentish, or Flemish..........
Gros Bigarreau, Coulzur de Meaptish Red. 3s big icdsss Py We

CLEP) <n sinleys sale Piders a 252 | Kirtland’s Large Morello.. ...
Gros Bigarreau Blanc ......- 252 | Kirtland’s Mammoth.........
Great Bigarreau? ..........- 258: Kirtland’a Mary’... "stcsews aie
Griotte de Portugal .......+- 272 | Kirsche Mit Saftigen Fleisch. .
Grosse Schwarze Hertz Kirsche 256 | Knevett’s Late Bigarreau.....
(EOS COUTCE sre aia tics oie a a Oinis 257 | Knight’s Early Black.........
Great Bigarreau of Mezel..... 262 | Konigliche Amarelle.........
Gross Schwarze Knoorpel .... 267 | Lauermann’s Grosse Kirache. .
Gros Bigarreau Rouge....... 269 Lauermann's Koreche rao aa
Gradley sei canine bates weit . 270 | Lauermann’s Herz Kirsche..
Griotte Grosse Noir.......+. 273 | Large viet Pd Bigarreau
Griotte d Espagne ........4++ 278 | Large Red Prool? ........+.
Griotte Précoce......+..+«+% 273 | Large White Bigarreaw......
Grosse Cerise Rouge Pale..,.. 274 | Large Heart-shaped Bigarreau
Griottier Rouge Pale........- 974 | Late Bigarreau ...........- :
Griottier de Villennes........ 974 | Large Double Flowering......
GOS Gobet i oe es oaks week 275 | Large Black Bigarreau ......
Griotte Ordinaire du Nord.... 277 Large Wild Black .........
Griottier a Bougvitt.......+. 278 | Large Mayduke..........6+.
Griottier Nain Précoce ...... 278 | Large Morello:. 2... 05.5.4 2
Guigne Noir Luisante........ 279%) Late Kentish?) > 3. sa pc's seas
Guignier a Rameau Pendans. 280 | Late Arch Duke .......+++4-
Guignier a Feuilles de Tabac.. 271 | Late Duke............0--06
Guigne Noir Tardive ........ 267 | Large Honey’. iu cis ie cue es ae
Guinier a Fruit Noir........ 256 | Late Honey. 5
Guigne Grosse Noir ........- 256 | Lady Boushumptan? s Yellow..
Guigne Rouge Hative........ 269 | Lady Southampton’s Duke. .
Harrison Heart? ...... «eee. 257 | Lady Southampton’s Golden
TUBER ES Un be ae ase abies 278 Drop SY Nase oe cerns
Herz Mersche.. fined yosisie ve> 268 | Leather Stocking............
Herefordshire Blacks... ... 269| Lemereter iis icc. cc vas genas
Herefordshire Heart ...... breton oeon.s Hearts. 5 ove cldie ean ke
Herefordshire White........ wotGd, WUOPAN so. 6s ose reed sesh aus
Hildesheimer Ganz Spate Louis Phillip... . 0.2 ....- 65%

Knorpel Kirsche....... » 208) luuttdie Geanss.js asicceamem oe

Hildesheimer Spate Herz
APSHA, Ss Ss o's PE

Miwy dulce:...0 Subti soi atte eater
Mazzard

278
249
249
249
252

2538
257
257
264
279
267
269
273
276
279
2712
272
270
270
. 270
- 270

255

CHERRIES, 729

Page Pag,
MT ERGY 6.45. vax: voce ite re DiS Pawonara’s Heart... sok, oceccisieis 250
Martin's Weichsel........054. PEO WMO DOLD co oly sada s chase eee 258
Magnifique de Sceaux........ 272 | Rockport Bigarreau......... 253
Manning’s Early Blackheart .. 270 | Royale Hative............... 273
Manning’s Late Black........ DUST RUT EG TCL pale a ile B74 hated Pie 275
Manning’s Mottled........... 264 | Royale Ordivwire............ 275
Madison Bigarreau.......... 264 | Ronald’s Lerge Morello...... 277
MIU NORGTTY” 5. <0 oigiseiaene ets Bio ovaleDuke: joo oh os oe avals QT
Merisier ad Petit Fruit . .. 255 | Loyale Anglaise Tardive . 27
Merisier & Petit Fruit Noir... 255 | Schwarze Herz Kirsche....... 250
Merisier a Fleurs Doubles.... 279 | September Weichsel Grosse... 27
Merisier a Fruit Blane....... 270 | Serrulated Leaved Cherry . 280
Merville de Septembre....... Oia Sinai Ort’, oe Seaaits cae ana le ae QT
Millett’s Late Heart Duke.... 273 | Size a la Livre ..... 2.2.00 27138
POT RAN ote OW dah « dine Due Small: Wald Black oO ea 255
Montrous de Mozel.......... DER Saeed MWg Oke pier o dines ales 278
Mottled Bigarreau........... 264 | Small Double Flowering...... 280
DEP TES: DURD eos 4.a 2S 278 | Spanish Black Heart ........ 256
Morris's Early Duke :....... 273 | Spate Hildesheimer Marmor
Monstrous de Bevay.......... 273 FESCRG «6 ogre igh k'e dae i 258
WU GRUIOT CM CY S825 cain See antvale i atb.| Spanish: Yellow ...0 i i caniee's 270
Montmorency a Gros Fruit... 275 | Sparhawk’s Honey .......... 266
MEONEMOTERCY 0.2 sos on 2,0 0,8 vas 276 | Sparrowhawk’s Honey........ 266
Montmorency a Longue Queue. 276 | St. Martin's Amarelle........ 280
Mamellony. cca. os ocemee ol DNA SENSES MEY Soe Hoe ors sarees 267
Monats Amarelle ........0. 280 | Superb Circassian.........+- 250
Monstrous May. ......ss000 GHC RURRRES 7. A ial coh aw Wh eo ataern Nh 276
Muscat de Praque........00+ GAGE ORGREBN ssn cs 2p wg, 05a & ee cis 261
New Large Black Bigarreau .. 256 | Sweet Montmorency......... 266
PEIN ATAU J ree ie's Son Seio AST MN EA 221571 OR ge ES RE OO gy RE 250
Ochsen Herz Kirsche........ 271 | Tardive de Mons ..0.....0445 271
Gihse Beauty: 5 3c< tec. ctele.ade 265) | MSGUNSED ss 5. ie ow oped ways 267
RIBERA Sos ei oialld daa Ae ese 265 | Thompson's Duke........2.4+ 278
18 Tg ge em ee 2471 | Tobacco Leaved.........2..-. 271
Petite Cerise Rouge Précoce.. 278 | Townsend... . 2.00. seiecneee 268
Basneeig ates win ant mae yas D6, Anes Henteles wane. Zick ailing 278
Re OU GRP Ae iso aaa seal Sale toe 279 | Trauben Amarelle.....0..... 278
Plumstone Morello........... 277 | Tradescant’s Black Heart .... 267
Portugal Duke 1. otis «a occ DDE endescant 8 v's etches dover tre See 267
PARED Ss a2! d vise ann wate Sect On 265 | Transparent Guigne.......... 267
Powhatan... ie acisse vagus ves 265 | Transparent Gean........4+5 267
PROSRAENE Ste aa ule Sees alas 265) Pranspar ent). va itisnn aac ves 5 267
EOUGLO OBA sie ie tiaes a Cie we 265 | Triumph of Cumberland...... 267
PWN ZOSSUTE AUT SCIEE st aha 0 o)aiae.s 249 | Turkey Bigarreau?.......... 249
PRECOGE 3: iis Males Ae eee te cn ORNs 278 | Turkey Bigarreaw........00- 257
Prunus Cerasus Pleno....... 979 | Vail’s August Duke...... 20... 274
Ramsey’s Late Morello....... 279 | Very Large Heart.......... 271
jC 20 i eee eee O11 | Vier auf ein Pfund.. ov ..0ss 271
Remington White Heart ..... O11 | Virginisch Kirsche. .... 0+ 5+. 280
Remington Heart ........... 271 | Virginian Wild Cherry....... 280
MRE ABOUT eis BMS an a teal. es 269 | Virginian May........see0% 276
Fed Jacket nts sea hee 4 sareigtid D660) Wax Cherry's ea aconlenns 274
Reime Hortense: ss esc), cs 243 | Wendell’s Mottled Bigarreau.. 268
River’s Karly Heart.......... 271 | Werder’s Early Black Heart.. 268
River’s Early Amber ........ 271 | Werdsche Frihe Schwarze.... 268
Rare aird Sort’. 2s Genctnabe take. i 266 | Wests White Heart........: 249
Robert’s Red Heart.......... 266 | Weichsel mit Gauzkurzen Stiel 275
Ronald's Large Black Heart.. 250 | Weeping, or Allsaints........ 280

31*

730 CHERRIES—CURRANTS—FIGS.

Page
White Tartarian...... ...... 271
Whialey Black......... se arst LOD
White: Oa Heart... i itesass ss 257
White Bigarreau.......+-++ 257
Wihvite Beni artes dinie alovel vote 261
White Transparent. .....++++ 261
OCT ci eos 2 vied «sa 280
Wilder's Bigarreau de Mai... 254
Wild English Cherry. ......+ 255
Wild Black Fruited ........- 255
Yellow Spanish .......+0+45 249
Yetlow Honey. .<.ccaa ace vee 270
Yellow, or Golden........++- 270
PE pag ol aes. Sea ee RerapD IR: NEN 280
CURRANTS.
Attractor. ses Senate sik 283
Blanc Transparent ........++ 285
Blaek EMGleses ka track vos ety s 286
Biscic Maplese: sinker. ocein eo 286
OFT Re AMA Scone MT tt eae 286
GUAUIPAC IE. .s". s'e,c sas erases 283
Chetry Sterns SOT owe t 283
Common Black = Ses. verse 286
Fertile Currant of Palluau.... 283
Gadi TEL oe See ote nites 285
dS OMOOL Ey, gc eccitareis cies 6 283
Gandoin Wihite jason we sles 6 284
Grossellier & Fruit Couleur de
CHER. heb sexe 283
Grosse Rouge de Holland..... 284
Grosse Weiss und Rothges-
treifte Johannesbeere..... 285
Grossillier Rouge a Gros Fruit 284
Houghton Oastle:..........5 285
Knight’s Sweet Red ......... 284
Knight’s Early Red .. ...... 284
Knight’s Large Red ......... 284
Large Fruited Missouri ...... 286
Large Bunched Red.........- 284
Large Red SDutchis: oc. os oro «le 284
Sagp. Vierepilaise-.", cosas sem aprtn 284
eg EMGULVBS, “Y<%. 5 im iercae eone 284
TaWOMUUer ict. nlogtssuak eter te 284
Long Bunched Red.......... 284
MIDST VAGLOLCA ai 0s,0) a iaa's m.2 20+ 285
MSR h totais causa Araceae oF spe 286
M6r gan s White’. ce .cierws eos 286
Mor gave ad sete. Bs WR.
New White Dutch........... 286
few ed, Daken. on oe tc 6 5 284
Preasdne’s ye Cos e eee ae 283
Poin ce* Alberts cia ss. an ir oad 284
Red lowers. cries scabs accep 286
RE GSOMUCH ya reixjons sions Serna stop 284
REE GTA NG acy siqieleste tela a lo cslarcl Oa ERED

Page
Red Provens..... Spinto“ F a eg ge Pe
Reeve’s: White 0. SLs AR BB

Rubey Castle... c.ccuesecesees 285

Short Bunched Red ......... 285
Striped Fruited.............. 285
Transparent. 2.25 Sew .2. 285
Victoria. 2 acc eens Sie oo ee ee
White Clintons. joohei seen 285
White Antwerp......... » SEG
White Grape 20 cate. See 285
White Dutéh sose72 22 eh a 286
White Orgystaly.cc thy ten 286
White Leghoriwir0. iieeee Cah 286
FIGS.

Avipeliques....< Fiche hea - 298
Bayswater... nce sie v4 eeene Ok
Black Naples. 233s. fea 291
Blick Ischia. nck vi riee eee 291
Black, Genoa... (25%. yao eae 292
Blite Ischia 5,88 ies hee ee 291
Bordeaue. rons vere ee 292
Brown Hamburgh ......0005- 291
Brown Naples oo... cee. ee 291
Brown Italian .. wo. Seo Fern 291
Brown Tschiau.cs. ce ieee Ea Bo
Brown Turkey.; 2. ave ee ee 291
Brunswick: pase, F ean ete 291
Chestnuts. lit cinta oe eee 292
Chestnut-colored Ischia....... 292
Clementine toxcovs eb k voce eeh 291
Concourelle Blanche......... 293
Early Forcing. ..........066 291
Figue Blanche... 00.60.8465 298
Ford’s Seedling... . 20. ved 293
Green Tsehithsos oso. sa eee 293
ONO she Os FUER EO ee 291
DAT, Sep Se A ee 291
Large Bw cue Feo bae we 291
Large White Genoa.......... 293
Lee's Perpetual, ojo coe Ges 291
MAM Gs LAG OR 291
Malian (ace See on. ieee 292
Marseilles =... 4/oie see ee 293
MO CY NL EO SORE ATER 291
Neriis. i, soca Shania eeanar tees 2938
Pocpaknrwnr tee, wake ee 293
Progussata-sp ec. ees ie coeds 293
LOUD |W e' omy ne Ses e"d Cite Aen pe ee 291
Small Brows .\o0i eis 292
Small Brown Ischia.......... 292
Wi Oletie ng one ee 292,
Violette de Bordeaux........ 292
White Marseilles ......0.... 293

White Naples. cir. eed 293
White Standard............. 293
WiNIte: LEGHTH. p< cise ee ee 293

'

GOOSEBERRIES—GRAPES.

GOOSEBERRIES.

Page
Berry’s Greenwood.........- 297
Boardman’s British Crown.... 26
Buerdsill’s Buckwing ....... 297
Capper’s Top Sawyer ........ 297
Capper’s Bunker Hill ........ 297
Capper’s Bonny Lass ........ 298
Catherine ....... Siar te gg ee 299
Gham pal ne). 66 os asters hekie's 297
Cleworth’s White Lion....... 298
Cook’s White Eagle ......... 298
GoM PAAIOU seo aicts-s we bier SP 298
Conquering Hero ........... 298
Colliers’ Jolly Angler ........ 297
Crompton Sheba Queen...... 298
Dan’s: Mistake: ..5 05.45 .6020%s 298
NF dis eheuocs dp win 6 einem 299
Early Green Hairy .......... 297
Mera sd huciewe bey acmaes. < 299
Edward’s Jolly Tar.......... 298
Farrow’s Roaring Lion....... 2917
HeOM OM. i. J sac enh teiaes 299
RT on ic wknd econ sje SARA 298
Glenion. Green. oi... setadinte wei 298
Gortouts Viper. ioc sijes hats slak 297
NG GLOHA DOR a steusis asi lane, biare 299
Green Gascoigne ....00.0000: 297
Menem Won LOU oF sos iags ed's Shem 298
GTS 3h ANG isis lois joo er . 299
Hartshorn’s Lancashire Lad... 297
Hapley’s Lady of the Manor.. 298
Hepburn Green Prolifie ...... 298
Hills Golden Gourd.......... 297
Houghton’s Seedling......... 299
Keen’s Seedling. . . sissies aes 297
Be DS Gris CA aia sai enadaeisgacaneiae 295
Wad yRelcestenisic:03.5 eseiea Fete 299
Leigh’s Rifleman............ 297
THOR OL, 5:),4>senenstallie ere hare 299
Hion’s Provider: x32 Sais cea 298
BODO Diese /., hausnstaeoxns o30ep fare D5 298
Massey’s Heart of Oak ....... 298
Melling’s Crown Bob......... 297
HOES SGI foe's, aratain ines Seles 297
Napoleon le Grand..........- 298
Part’s Golden Fleece ........ 297
Parkinson’s. Laurel......5...- 298
BABS wc, Sra agoies chk ooh ao ee 299
Pitmaston Green Gage....... 298
Prophet's Rockwood ........ 297
Quéen of: Trumps . 2.4 2.00% 299
Red Warnnetoni se tvae. <a 297
Saunder’s Cheshire Lass...... 298
IDLO ENO Pi, ic seinen cle mje beh lars 299
Way. EUG 7 eicon ase, 3 pea eavase 299
Taylor’s Bright Venus........ 298
Thumper Bini fe w.cks. 81 he ROMER oe 298
PEN OUE 5s... 2. st Memehess oes 298

Page

Wainman’s Green Ocean..... 298
Weathercock . Suis o'elen 4 eS
Wellington’s Glory... sree earersiet 298
Winiie-Homey. .% 0c pee a's or! - 298
Woodward’s White Smith .... 298
Yellow Champagne.......... 297
Mpllow ball xe ccc ee wes s ht

GRAPES

PA DAE OIE fe acs bua 6 +. % earn Sree alae 319
AIG G-.+s ¢.4nva:a,saieaiate aay ate 328
IARC! NS cicis nlc piairets: craratins © 333
Aleatica di PO. owas eeisa 5 0s 322
Amber Muscadine........++. $24
DAU ONS MS Socatrurae Reals atin kien 824
American Muscadine.......- 345
Ansell’s Large Oval Black ... 320
CARO UIUE «ales « oven a 6. 0 bialihhe, Sige: ae 318
SAMI OV TEL cc ahaa a pw sce. isiare a 3M 318
Anvernes Rovige os. cere os 318
August Traube......seeseoes 321
Black OMSK oe sce see a, se lela 318
Black Frontignan............ 318
Black Hamburgh...s. 0. oe 0 319
Bip ek PTIINCCL: co aches thes minis 319
Black Lombardy ............ 320
Black MOLoced occas oops ote we 320
Black St. Peter’s\...0. 2+. apes 320
Black Muscat of Alexandria .. 320
Blacker pole. sos a5 ee s.5 aes 320
Black Muscadine............ By Aall
Black Sweetwater. .......... 321
Black Morillon.........00+% 318
Black Burgundy .....:..000s 318
Black Constantia.......++... 318
Black Spanish. 5... 520000 319
Black Valentia ..... svaces 319
Black: Portugal. pee can aas 319
Blacks Eisb0ontec se «su + + «spe alee 319
Black Muscadel........cc00- 320
Black Palestine........s.00- 320
Black Grape from Tripoli.... 320
Black Chasselas .........++: 321
Blacksmith’s White Cluster... 324
Blane de Bonnewil .........+ 323
Bland’s Virginia....... isis te ROO
Bland’s Pale Red..........:5. 333
Bland’s Madeira ..........+. 333
ERT ANETT a3, siaioseuera\s, 3) arya, ei ierap eam 333
Blue Tr ollanger v0 «coin sises as 319
Bourdales des Hautes Pyrénées 318
EI STON. a 7h ots = secaaiotaarelereie alate 319
WINCKIC cin eoes ssansiaici ere «ae hapain 3384
Brown Hamburgh .......++++ 319
BUrGUIGER so 6 vc voce mayen sia 321
tuball, or Bullet oo. 2 sae saisinys 345

132 GRAPES.

Page Page
OOO ogc ois uh ak anne t 818 | Golden Chasselas........ woe. 824
Cambridge Botanic Garden... 319 | Grove End Sweetwater ....... 323
eg | La Bain pape 333 | Gray Tokay?....... wae 2 CORSE
Canadian Chief... ......... $84, Graham's cade se ciel Hata OBS
Canby’s August .........,... 334 | Grauer Muscateller.......... 328
CRBBAR Tivo stones ss = «++. 8384] Grizzly Frontignac.......... 328
Citta rsh o Sek a koala .. 884 | Grizzly Frontignan .......... 328
Catawba Tokay... ........06. 334 | Grosser Riessling .........+. 327
Chasselas Musqué........... 828 | Hartford Prolific... .......% 839
Chasselus Noir ..... 002.000 321 | Hampton Court Vine...... ss BIO
Chasselas Doré ....2..0.000% 324 | Hardy Blue Windsor ........ $21
Chasselas Blane ............ eg oe] rr en ok 335
Chasselas de Fontainebleau ... 824 | Herbemont................- 339
Chasselas Precoce..........- 326 | Herbemert’s Madeira........ 339
Chasselas Royal ............ BOO Far. «2 sates Bo Pi vie Se 319
Chasselas Rouge...... 00200 S20) FUGOR ois aiid a ee ee 340
Chasselas Panaché.......... 328 | Hyde’s Eliza....... $s ea note 340
Charlsworth Tokay.......... 323'| Istbella. oo. oss AV vee ogee: 340
Child’s Superb ...... aeeesece 335 | Jacob's Straube...... skissepickea 321
Child's Seedling...........4. BBDy Maths seins ss 9 Wk ae e le .. 842
CER a virofasd azede it Sed ale eet pe G28 Teta: 6 oie s ead Re 325
Wists aap taken etek cree reat 335 | Jerusalem Muscat........++ 325
Clifton’s Constantia ......... BR ar A UaGrapes se siciekinaiem sc a\cODE
CUMPGR Ligivklge as Me cee 38p | Aveier Rissling. i... «isa Nes vps 327
Colaba Ai eee Coneraes 335 | Knight’s Variegated Chasselas, 328
Comeona 5... bias BS be Vet 335 | Kimmel Traube.........000+ 328
Cumberland eae et a ere a sing SDA" |: Leahey uedae aiais ain's. 8d Np awe tier 319
SEB PRE ss Sake Paes SOAwl Tener vied ahs 5 ein anos So 320
PIE IOGIE 55 15 alse nin ee ona SOI) Belinea’ ten vs a aicee akote 322
DORRWAEE, $7. 6's ads cone 0 os Sin 9 BOD | Lee MOOI ssa: biel by ia ol chat cae 323
Dini Anca biee oe tieee 838°) Le, Melier id). 26s sich ae 323
Dutch Hamburgh ..........- 819 | Longworth’s Ohio ........055 342
Dutch Sweetwater............ 326 | Louisa...... bee, cyeiateek he 341
Early Black July... ..0..50.% S21) bombardy-:)..cckiceee eaaoceee 329
Early White Malvasia........ GIS DWiel se vsizterelomuncegeioher cain 325
Early Chasselas .......0..4. GPS | MARIADN eictaveencnaiesce ete eran 341
Early White Gyneriffe. 5: ta 824 | Madeline 2. ...00.0cee Vinee 321
Early Sweetwater .........-. 326: | Madeline Notr.....-cimsteternns we 321
Early White Muscadine ..... 326 | Malmsey Muscadine.......... 323
Paley Beer. sid'des oe one 8 318 | Madeira Wine Grape....... 325
Edsrap buen ss Peters. Pa ag BSB! |; MRL eg Ac cosvevajeveraiesayoinein tanpllsi 325
Elsenborough .......00ee008% 338 | Mammoth Catawba.......... 341
ROWS Ue ehads as Uses 888i), Marion. :.:<-..\06 toe ceeeu pe 341
LISPEPIONE, 2 Giviv's viesute sree eiee SOM | Pete O55 os vaxspenayixeyodeiarsi ROR 333
FParinews Noir. ..0cs. 0s ides 322 | Maurillan Panaché......... 328
WIRE O S20 056 Salasieree nau mete 322 | Maurillan Noir Panaché .... 328
Flame Oolored Tokay......... 829 | Melier Blane... cccccccceees 323
LUCE HAOMD CHS ois oo ah o tone 319 | Miller’s Burgundy........... 322
ECPI o's Sink msn b neo, gam Dee S45 | Miller: Graperias < Sekteres creer 322
Fr ine PRC ba oo ve Cee ee 818 | Miner’s Seedling: ........... 346
Frankendale 2 52 eo. sates: BIG! MARSOUPI tau orn « leas oo a 341
Frankenthaler .....5.......45 319 | Missouri Seedling........... 341
Frankenthaler Gros Noir..... 319 | Mohrendutte........ceeeeees 319
PRRINDIEER S865 2 dnb wate ate B22 | Money's... ov eccnasions sine . 320
Frontniac of Alexandria .. 325 | Morillon Hatif ........... O21
Garrigues..... AA ESE as Re nyet ok 339| Morillon Taconné........... 822
Genuine Tokay ....... Raat $26\) Morillon Nor sic. o0s0e0 0 Werle 318
Gibahdtion. (Sc ce ses Aint 8319 | Morone Farinaccio........ -. 322

Morna Chasselas....... + Oa
Mornair Blane

Muscat Noir de Jura........
Muscat d Alexandria..... A
Muscat Blane ..... fa eeree lalate
Muscat Blane de Jura
Museat Rouge
Muscat Gris. ..c.c.. Halen ces
Marcado. Rosso, v0 5 toe

ee

Mask Chasselas..i cb ...50
Nepean’ s Constantia...... et
Norton's Seedling
Norton’s Virginia

Oldaker’s West’s Saint Peter's.
Parsley-leaved
Parsley-leaved Muscadine.....
Passe-longue Musqué
Passe Musqué
Petit Riessling
Pitmaston White Cluster

Cr ey

ee

Purple ae
Purple Canstantia .
Pur, “ted Hambur. gh...

Raisin des Cube visa. ve vecles
Raisin d Espagne .
Raisin Précoce
Raisin de Bourgne
Raisin d Autriche
Raisin de Champagne
Raisin de Frontignan
Raisin Suisse.
Raisin dAless.. ne 002% Sree

es

Red Chasselas.. .......... chose
Red Muscat of Alexandria .
Red Frontinac of Jerusalem. .
Red Reslinigis 5 3.) yeas wales 335
Red Seuppernong........0+5. 333
Sis .. B84

GRAPES. 133

Moscado Bianco .......4 -++ 326
Moscatel Commun. ....... bat

ee

326
318

820

Page
Red Muscadine ........00005 329
Red Frontignan ... 0.2.20. 328
Reed: Constantias. ,0-.,6..60 8s be 328
ed Grape of Taurida....... 329
PUGEAGPERG Yo lave, Sings tates? v tee 327
SAGLOO. RE SEN OM pyeaieet Aa AON ole 825
Tithiamish Red... sretecmness Boh 329
POGESG ..<6 500 Bate to's 327
TEC cri cincayotere yall oe OE 318
Royal Muscadine............ 324
TAO si5- yin) nia cid acd TOOE Oo 345
Rudeshimerberg.... 0.0.00 327
Salisbury. WGolet os dutie viet 319
BING Pretest s otiaiorgOee x Bais 320
Sauvignien Noir..... 0.2: m. 822
NGUpPPerBon ge \ii,\.1o(asaek seers 845
Schuylkill Muscadell ........ 333
Schuylkill Muscadine........ 338
Schloss Johannisberg......... 327
PO CHAIAB 4:2) apoyo cus MERRIE este 322,
Schwarzer Frihzeitiger....... 321
SCHDOIL RON sc tain 9% jane Hee echoes 318
Scotch White Cluster........ 324
eft BA vw. wrch-n'sgp sir obonte a 342
Sir William Romley’ s Black.. 318
Sir A. Pytches’ Black ,...... 319
Small Black Cluster......... 318
Spring Mill Constantia ...... 333
Steward’s Black Prince....... 319
SVWRIAING thn Synch cote tale: erste 325
Stillward’s Sweetwater........ 326
Striped Muscadine .......... 328
Switzerland Grape........0+- 328
Swarts Hlsenburg.......... . 838
Rasher’ s Grape %.5 5 3. aatiefee ac 333
Lokat Blanes. as sie state w Js. 826
POON. . ¢cielaeate'e dal n he 345
Tontenham Park Muscat..... 325
Pea ROT eu sles ae sige were 335
LT GEEBUTOUNAP 5 ss Soe waite 318
ERAUAFET. «sce Fa Solem 0 Sete 319
DEQUAL oa wai nip teks Sebo eek 319
Derrner’s Black... i. oe os wees 321
Vghentine’s io. ost aw vs taxsone 319
Variegated Chasselas......... 828
VGBATZ O's el ayenstets olteare pays we ete 346
WeemeMG i. sac oe hs te pe aie 325
WOMROAD Medi arawha ceage et etait soe 325
NE COU ote eR oa 325
Vitis Vulpina ... 2.2.2. 0s 30" 345
Vitis Rotundifolia .......... 345
VEGETA arm hoes tory Sh aetna ae 319
Vir Auer was.) o\a ae edie s 318
Warner's Black Hamburgh... 819
Water Zoek Niort. sets, «; sie eats B21
Water Zoete Blanc..... 1.4. 326
WUE Gey oid, scot odie ates sin coe 829
VERRY CTs wiv Sons: ta bins 6 8 ace. cere 339

7384

Page
Warrenitonvccsic) oa iv ebacte ot 839
Weisse Muscaten Traube..... 326
Walch sac daereeetne ck 319
Weissholziger Trcllinger ..... 319
West's St. Peter's ......00%- 820
White Muscat of Alexandria.. 325
White Frontignan........... 326
White Sweetwater .......... 326
White Tokay ...... Sidicle stern oh 326
White Hamburgh ........... 827,
White Nice ......... a |
White Rissling............ .. 827
White Catawba... .fs.cesees . 346
White Parsley-leaved .......- 328
WR Rate MT eler «5-2 ce:dicsiniwtes 323
White Chasselas.......0.+00+ 324
White Muscat. a cca ce ee nes 325
White Muscat of Lwmel....... 325
White Constantia ....... fae eS
White Frontniac........e.06 326
White Muscadine........0.4 326
White Lisbon... os 0000 Rtews 327
White Portugal... ...eee0. 327
Witte. Ratstne. once cess. vs 327
Wiesser Muscateller ........- 326
WORE sv lu-ms erases Ntlatiae wo. 388
York Madeira ....... Jes ats 2846

1. MELONS.
Beechwood ...........+. ... 688
Black: ROek coerce votes ieiane's . 688
(TASTES TEN . hs es bein. ca 8 ate digas we 688
ADULT OT oes caecia's HS ae ee Seta 687
Early Cantelope............. 688
Franklin’s Green-Fleshed..... 688
Green Hoosainee.......... .. 689
Improved Green-Flesh ....... 688
PROISIDEs Spslwip win ese 3/6 ene cstelailn . 688
Large Germek®. 0.2... .-.40- 689
Netted Cantelope ........-.- 68
WRGEE nk pt rte ohne out 687
Pine Apple...... Se 688
Rock Cantelope ......++..00- 688
Skillman’s Fine Netted....... 688
Sweet Ispahan........ ea role 689
2. WATER-MELONS,

Apple Seeded....... bias ees ORL
WBPACEOT os ik A nvats,aivte/s apes 690
MOBTOMRA sas Wea oes cee e 689
Clarendon, or Dark Speckled.. 690
Ice Cream. . Misha sciaipyeteta pocese sae iom 691

Drnperiall sis cies. toca ardverinsy wee Oe 689

GRAPES—MELONS —MULBERRIES—NECTARINES,

Page
Mountain Sprout............ 691
Mountain Sweet............. 691
Odell’s Large White ......... 690
Orange <5 sin pane gp aed AR ei
Ra&venserole arian, steieleecaietsid . 690
Salers .).tr. Peri cow ais Peres 6)
Spanish), .-) oak wien ewceeccs ite ae
The Citron Water-Melon ..,.. 690.

MULBERRIES.
Black, or-English,, 0. .s'ss's . B47
FOUMEOND .5.0 io psle sve cielo 347
RBG oo in wcsieiioy oples boa 347
NECTARINES,

PATIL CP SOR 8 oo ss csp epee ats . 650
Anderson's Round ........++ 650
ANNGERC re \nis a chamie eine ene 649
(Blache Mpra ie cishaibiigs shalteaias 647
BAD es rine Biel oo aha) aetannn 650
Bostqn' 21% .izie-sisace Sheets Gaia 645
Broonifield.2-....0 3 wistatenteae 649
Brugnon Red at the Stone.... 649
Brugnon Hétive 2... .00000: 649
Brugnon de Newington....... 650
Brugnon Violette Musquée.... 651
Brugnon Musquée.......++0- 651
GRO GAE:, 0 8 id bone Se 646
Common Elrugecs osiescs vous 646
Gowdray. White. «0.0.00» «0s 647
DA ng lsterre a.cfajec0d.n 00a mmas €50
DOWOTOD: (6 \:.)-.0/tiseraennaee 645
DARTH OLS 5 ke shoppe aatiat see 645
Die du Tellien’s.. xcmercvaiase wes 645
De: LEW ers 3) .-ccue:s ‘nap Bemjetakelet 645
Decode Elle. hs welt che opto 645
Duke. de Tilley... .sccosesaee 645
Barly Block, <3 s:2 pda epee 650
Early Black Newington...... 650
Harly Brugnon......eeees «.. 649
Barly ‘Violet. 32% cise i 649
POU Cia 5.52 cers seo eee 646
Emerton’s New White ....... 647
Wainchild's.ccccweeeou ts ele ag 646
Fairchilds Barly .......0008 646
Fine Grold-Fleshed.......% 0% 650
HUONTGIS - 5 =, s\ovBiin oie sa toaye seam 647
PODS. H1y 2 ois |<i2 viola, c sa Cadet 651
French Newington .....ss004 650
spOlden. ov. eindates setae 650
Hardwicke’s Seedling ........ 647
Hardwicke Seedling.......... 647
Hampton Court. ...0.0c0eeers 649
Hunt's Tawny.s-.< «0«< site. o.. 646

NECTARINES—NUTS—OLIVES—ORANGE FAMILY—PEACHES. 735

Page

Hunt's Large Tawny... 1.6... 646

Hunt's Early Tawny... 0... 646
Dan Ge WRG Fae TE 647

DRE Bete. yi io. a Tee Gee 649

TEU OS OR VES 648
PEM iat a ha te 645
SR Ps eS rg te te Oe eS 649
Lord Selsey’s Elruge ......+. 649
Prcombe's: Black: 6 S280 650
Lnucombe’s Seedling.......... 650

MeRney: Ser ee re OR 8 647
AREAS sai ts Dick char chateiatshe a 6 647
DGGE Ss! Wit he). G2 Sosa os 647
IAD CATE Po hos et Re 649
WME AMINO. he Ga. oss 647
New Dark Newington........ 650
New Early Newington ....... 650
Newimgtonrinss.icec sage ee os 650
Newington Early............ 650
Caglands: 3. EAI ES S 646

GI White fico. Reta 648
UE ROMAN satire eos Wee eS 651

Old Newington vlc. cece eee: 650

ORANG EAR AAs tial aoe Co ok 650

Perkin’s Seedling... ......0..% 645

Peterborough «0.5.6 .:c.03 wee 648
Petite Violet Hdtive.. 2.2... 649
Peterborough: sae ove cde 646

Pitmaston’s Orange.......... 648
Red: Roman von e eked eek ls 651
LOR Re atnte sta shale ete Sas PE ES 651
Fiough ROMA. 2). se. ove SS 650
Scarlet Newington .......... 650
CMH at iareis Sata iasct mine whe eee es 650
ait TACK Se theta Seas er 650
Smith's Newingten.... 0.0.65 650
BPPing Grove vero valia soe estes 646
DGAMIWICMR iA ws rato etn oe 648
PERAPE Cae grace wag i OER 646
Veep ashy S cdo ENS A ON 648

Violette Hitive.......6 0005 649
CEES RECORD Peek PEE: 649

Violet Red at the Stone ...... 649
VP0let MAUS v-wiant o 20S Sede oe 649

Violette Angervillieres....... 649

Violette Musquée............ 649

Williams’ Orange...... sees 648

Williams’ Seedling..... secs G48

NUTS

CRESS TES eI Sea ee ccc at 349
Chinquapin, or Dwarf Chestnut 349
Cosford Piliiertany. > accesses ts 349
European Walnut........... 348
PbSriree Sirs ae ec cmt oe 348
Hrizzled™ WiuDEerbss et oc 2 aoe. ors 349

Hitkorp-Nutiay Vee ees
Northamptonshire Prolific Fil-
DL rpblapeiaterniaysiaketa, ee oer

OLIVES.

Broad-leaved ..\..2... sean we te oe
Long-leaved. .........000005
Olivier a Fruit Arrondi.......
Olivier Pleureur: 2)... sarees

ORANGE FAMILY.

1. Oranges.
Bengamos conics ne eee
BYoOd Red. wiidisnscia ype Dela 0 Maes

BMG ened Morena spss Spal ec’
MAGE sey. a's. icc, aueaie enema

Babe i Fhe SSRs BE

Sweet-skinned........ seeces

2. Lemons.

LT Roa ks EG Ol ac gh a CUE =
Algiers Yellows. .vseec..
Alger s Winiber ins ete\ste 8 bee Rte
Apricot Leen Se) FRAN RS
SAS TOP ae Ka viod Aust ete co's oeaee

693
694.

613

611

736 y PEACHES.
Page Page
Avant Péche de Troyes ...... 622) | Drpid! Hil) cassia eunctetthnlee
Avant Blanche ..0.20i.0004+ 628 | Manly Anne 5. caseg ns ne Bade 611
Batehplder ys cio oy ea 607 | Harly, Tillotsouy specs careeeeea 611
Bavah saat Heise dy dette G08. |\Banly, York . o. 20'sie: oid dale 612
Bald winaMatee svc daiheaetones 607 | Early Newington Freestone... 612
MATER PEON FAs oie .tkerw ale o's 607 | Early Sweet Water........0% 613
Vis tart). On ye Re ee Cae 619.eWarly: Malden: «,. 5.0: «ocx tercinartte 613
Baxter's may Bier Sieks e-dcmle os 2617: | Hanly Admirables q.. ce sania 613
Belle de Vitry ......... .«.-- 609 | Barly Chelmsford...........8 614
Belle Beauté. ......cccccaees 616 | Harly Royal George......... 608
Belle. BOUR&C & aie ob Socindeher ... 616 | Larly Garlande........cecee 608
TOPS: aie SRG sida PR te Brit 609 | Harly Purple........eeseeee 612
Bale eae oi. gentry 608 | Harly Newington... 2.2.26... 612
Bergen’s Yellow ....... ee eO2O) | arly Craroford. 5.0 ae cyst 630
Blood Clingstone............ 635 | Karly Purple Avant ........ 616
aod: Ganges each ost vee 685 | Barly May... 06. ..cceenee 616
Blangon Cine is fo eis sks be BS 635 | Harly Vineyard..........4.. 616
Bourdine® 6 2608 walvetag ...- 619 | Harly Newington. ........... 641
TOIT ase Bg oe a .. 619 Early Bourdeye «igh aie 625
Rordeaux Cling.......... ... 635 | Harly Royal George ......... 625
Breavoorts yceinnenwida vt .... 608 | Harly Red Rareripe......... 624
Brevoort’s Morris ........ ... 608 | Karly White Nutmeg ........ 623
Brevoort’s Seedling Melter.... 608 | Harly Red Nutmeg.......... 622
Brentford Mignonne......... 608 Edgar’ s Late Melting #2 \e,0\0 bel 609
Brown Nutmeg oo. 00.0000 .. 622 | Edward’s Late White ........ +
BRB OE Is Code waneds wea 0609 | Eliza Peach... on «iy samaswent 630
Buckingham Mignonne ...... 607 | Elmira Cling ............4.. 636
Cambridge Belle........ .1 ++ 609 | Emperor of Russia ...... w+ G14
Cafpenter’s White........... G09.} Haworite oi. 602 smile an lreate 614
Gaphenine )*/ bwin nico se eee 636 | Mavorite Red... ....+. ssi saatee 614
Chancelliere.. sive de a WU oe ee 609 | Fine Heath.......... yee 637
Chancellor... .......0. cen ee 609 | Flat Peach of China ......... 643
Chinese Cling. 3.....2..-.% > BRE Flewellen Cline eaycc cea, ane 636
OPimesesPeael sn scs wepiels onion 643 | Fox’s Seedling............4. 615
Claret Clingstone..........++ 635 | Preestone Heath........4..+ - 618
Clinton. ee IGS Hts he 610 | French Chancellor........... 625
Colonel Ausleys.ccsccececcee 607 | Hrench Bourdine.........00. 619
Cole’s Early Red........000% 610 | French Magdalen....... vied Oke
Columbus, June... . 2.5.0.0. 610 | French Mignonne ........00+ 616
Cole’s White Melocoton.:.... 620 | French Rogal George......... 608
WOMB cok eke he ‘ 629 | Fulkerson........... Pee ee NT
Coxe. o55 566 ha use aves seo obo Bl1A | Pubkerson’s Harly .. .00's0seie% 615
Cooledge’ 8 Favorite ......... G10, Gubands nc lcd cet 608
Cooledge’s Early Red Rareripe 610 | George the Fourth .......... 615
Crawford's Early Melocoton... 630 | Gorgas.............005 ix ve one
Crawford's Early...i.. 1.006. 630 | Golden Mignonne......+...45 634
Crawford’s Late Melocoton... 630 | Gold Fleshed........ ea eaters 634
Crauford’s Superb Malacatune 630 | Green LV GRMREY « s\ueisic's Sio.sagns's 611
Oia Tened & beaut wales BUA (EPs a ae tainle o Giaicton sees 633
Dalby icotsss:kre terse, tcl 629 | Green Catharine............. 616
MD ON AGE jac is sia ls 2k Wtp ain Cea ui 629 | Grosse Mignonne ......... .. 616
Double Montagne ........... 610 | Grimwood’s Royol George . 616
Double Mountain.........44. 610 | Grimwood's New Royal George 616
DGMCetabare: 2. an Kicn agdtan Pegg 622 | Gros Mélocoton ..... te top ORO
Double Swalshe«...ciawectrs eine 625 | Gros Persique Rouge ........ 640
Donahoo, Clings. nko. 686 | Grosse .“aune Tardive........ 629
Double Blossomed........... 642 | Griffin's Mignonne........ 625
Double Flowering Peach..... 642 | Grimwood’s Royal Charlotte. . 625

PEACHES. . 137

Page Page
Haines’ Early Red........... 616 | Madeleine Rouge Tardive..... 625
Hastings’ Rareripe........... 617 | Madeleine Rouge a Moyenne
Hative de Ferriéres..... sce OGL PCR co he ta NR Se .-- 625
BAER ROH ET fisrg toed sectowidete arate 651 | Madeleine t Petite Fleur ..... 625
US ee ee tric 687 | Madeleine Rouge a Petite Fleur 625
Heath Olingstone........4++. 637 | Malta....... paewds be 619
Henry Clay) siais oes Re 617 | Malte de Mormandie......... 619
Hero of Tippecanoe........+. 642) Mammoth... occas cei iee 614
Hoffman's Pound .......44+. 620 | Malagatune................. 682
Hogg’s Melocoton .......4++: 682 | Malacatune ............264% 682
Horton’s Delicious........... 6387 | Marie Antoinette .........-- 634.
Hovey’s Cambridge Belle ..... G09) Merriam s. o65 oP setH |. STIG 631
Hull’sAthenian. .. 0:2 .20)00%0"2 638 | Mellish’s Favorite........... 622
EMV SLOT Hs ct. Sous. «an RMR eae 637 | Millett’s Mignonne.......... 625
Hyslop’s Clingstone.......... G27) | Mignone. seinsin'd Wes yk 616
A aMparable 25's aise, «cin eioie's 638 | Montgomery’s Late.......... 621
Utetle de Paves: <3 aie va eae stele 619 | Monstrous Pomponne........ 640
Ue ORCI PER ORS R eccie fie 617 | Monstrous Pavie.......+..- 640
Jacques’ Rareripe ........... 631 | Montagne ..... MER a SCORE IG 610
Jacques’ Yellow Rareripe..... 681 | Montauban. «2. .sde leet eee 610
Jackson: Cling. iyp.c 21... bes 638 | Molden’s White............. 621
GOED GOR 2, Weta at 648 | Moore’s Favorite............ 621
Johnson's Early Purple ..... 616 | Moore’s June..............- 621
sounes Barly, yee creak 617 | Morris’s Red Rareripe........ 620
Jones’ Large Early .......... 617 | Morris’s White Rareripe...... 620
Judd’s Melting ........ 2S ARGLD p Morris: Reds aisle ss De PE 620
Kenrick’s Heath...........0% GUS: |, Morris's White vcs sc ace e8 620
Kennedy's Carolina ....... .. 689 | Morris’s White Freestone..... 620
Kennedy's Lemon Clingstone.. 639 | Morrisania Pound........... 620
BRAGRITAD bo is ae tans 2 Jae 618-| Morrison's’ Pound e's sie «008s 620
PigpeeOODE 25.3): 6 wing WHC oma he CL GP Monier aes, 25 55 Rele b's eats 619
La Royale ....... Sesame cic GU0s| Mrs: Poinsette si... saes ent 631
Tara PG ss yea, chute gare ake GLS!| Warbonness ss: Brea eer sees 619
PG ge VA eb: vie. 's.5.thaime ois ee - 608 | New Cut-Leaved ............ 614
Large American Nutmeg..... 613 | New Royal Charlotte......... 625
Large French Mignonne ..... 616 | New Harly Purple .......... 625
Large Yellow Rareripe....... 634 | New York White Olingstone.. 638
Large Newington............ G39) | Wewingtom. 2 6 ..00'sc eve sales He 639
Large Red Rareripe ......... 620 | Newington Peach ........+4 612
Large White Clingstone ..... 688 | Neil's Karly Purple......... 616
Largest Lemon. sxe sivveie a 3% 689 | Wivette Veloutée...........-. 622
hate Admirable ti. Gul, Sonor. GLO: NIVELO! ies Seed suas CCST 622
Late Yellow Alberg......5..% GEO Morse bela gisc aC ae.c OWN oa cies 609
Late Chancellor.......... ... 609 | Noir de Montreuil........... 608
hate Purple, soe suisse tivsaé G1) Noblesse sowed. oven des 622
Late Admirable Cling........ GSS.) Nutwres, Hedi, seis ec s 622
thady -Parham.;...0csow's)s are. AOLS:| Meatmer yy Wihhite Ss sic Geko a. 623
Lady Ann Steward.......... C20: | October Yellow. oi Jie). eos. 8 639
Lemon Clingstone........... 639 | Old Newington ............. 639
DCAM Aveo eid aise = sn tm pl 631 | Oldmixon Freestone ......... 623
Lockyer’s Mignonne......... 625 | Oldmixon Clearstone........- 623
Long Yellow Pineapple ...... 639 | Oldmixon Clingstone ...... .. 640
Lord Montague’s Noblesse .... 622 | Oldmixon Cling..........+++ 640
Frond Nelson's: oo ica0 cease be 625 | Orange Clingstone. ......... 640
Lord Fauconberg’s Mignonne.. 625 | Owen... 0.2... ees cece ees 631
Luscious White Rareripe .... 620 | Owen's Lemon Rareripe..... . 681
Madeleine de Courson ....... 619 | Pace............... Posh octal Gne

Madeleine Rouge..........4.

Pavie de Pompone... ..... -. 640

738

Page |

Pavie Admirable.. . x pis ib88

Pavie de Pomponne Grosse... 640
Pavie Monstreuz........0%0> 640
Pavie Rouge de Pomponne ... 640
Bante Opinii si." b Newnes ani 640
WrachtesOyale so hie 3 a Oar eglae 619
Saeohe Malte... siaatre te save 619
BP Iaa SUN ain ire, ses wean 634
Pécher a Fleurs Doubles ..... 642.
Pécher a Fleurs Semi-Doubles, 642
BCC: D0 icra ise aint AND ic 643
Pineapple Clingstone........ 639
Pounprie Mate insets Co 612
Pourprée de Normandie...... 616
Pow prée DOP di08 5a 5a aicta pial 619
Poole’s Late Yellow Freestone. 632
Poole’s Large Yellow........ 632
Prince’s Climax ........0+0+- 641
PRrinee’s Pararon. ¢ sci. wide 624
Prince’s Excelsior... ...0..+% 632
Princes Red Rareripe....... 624
PRESIMeMtis. 2s js eccdy i dteerieeene 623
President Church ........... 623
Pupp le A vattseis gato. nisi endte 616
Purple Avoengs cv wSo7e siete 634
Rareripe, Late Red .......... 624
Red Rareripe ......... oh 624
Red Cheek Melocoton ....... 632
Red Rareripe..... stats ot Feidets 620
RAPA UOT 5, «cia miptiele ac loet 622
Oc hes Ui ds LeiaatteReebes
Tee TAA iain, 515. ean eee 637
Red Cheek Malocoton........ 632
Red: Magdalen .. sss c6evee 608
Reid's Weeping Peach ....... 643
Reeve’s Favorite........00.- 633
Ronald's Mignonne...... ieee 608
Foose bani. ' ads 'a'acy iaye'a- ale ae 625
TRGRO yo F aig ansis, oy AUS AAR 626
Rose Flowering, waives cae ss 642
Rouge Paysanne . . .\ sivasle esa 619
Royal George......... sachets 625
Royal Charlotte....,... , 625
Royal Kensington. . 616
Ronald's Seedling Galande ... 616
Royal Sovereign .........00% 616
PUL Seis cigs cee 619
Scott’s Harly Red... esiseiee oie 625
Scott's Magnate. . ....inecleenlas 626
Scotts Ne Gta. ..csiets\sere'ss tos 626
Scott’s Nonpareil. ..5.......5 633
Selby'$ Cling. . .0:sia\wsisieiss dein’ 638
Semratedhes 3 o.%:cv0 csi py teneota aie ee 614
Serrate Karly York......... 612
Shonghae) ccc, Ape ciaibencet 641
Smooth-leaved Royal George .. 608
Snuth’s Favorites... 5s sess . 688
Smith’s Newington........... 641

» PEACHES—PEARS.

J Page

Smock Freestone............ 633
BADW wo as ance ot ie Cart Gee 626
Siewart s Late Galande ...... 609
Stetson’s Seedling........... 626
Strawberty.s ase. sskeeesense 626
Stump the World............ 627
BENMGONGEDS hak ners ae 633
Stephenson Olingur ie Wa. bee 641
Superb Rayeth 69 co F AR igs fee 616
Mapper’ Saco coe Pre ee 625
Susquehanna... 5.0. 2st aes 633
Saect Water: ove SiN ce! 613
Swiss Mignonne..... 1+... 616
Teton de Venus occiveccevtee 619
ippecange S57 ae hiee otic 642
SPR ONS 5 faa cc os arta enya eee - 684
True Red Magdalen ....... - 619
Thft’'s-Rareripes.-< Js.-s eels 634
Cpigtbe sO. s <a Ee 614
Van Zandt’s Superb........ 627
Mingdrth. vert. ve ethe Fare 622
Veloutée Tardive ..0....0 0.46 622
Veloutée de Merlet .......... 616
Violette*Hative ... cece lene. 608
Violette Hative Grosse ....... 608
Vineuse de Fromentin........ 616
VRnReURC Ae Sei0e's Re eee 616
Weashington + .'ch fs Ninee ates 628
Washington Red Freestone.... 628
Washington Clingstone ...... 642
Walter's Manly-s 2.20.39 Aree 627
Walburton Admirable........ 627
Ward’s Late Free ........... 627
Weeping Peach....%....0t2eh ae 643
White Imperial... os. 0.% 6. 628
White-Blossomed Incomparable 628
White Rareripe nm a. SESS. 620
White Melocoton..... 01.0.0 620
Witte -Abant 2.2.0 ke 623
White Blossom o........4.- 628
Willow: Petchin + occ GRE 628
Williamson's New York...... 638
Yellow Albergo wats Ae 684
Mellow Rarenipes. ws ecreaeg 684
Yelléw Admirable........... 629
Yellow Malocoton ........... 632
Yellow Malagatune.......... 632
Yellow Rareripe...........5. 634.
Yellow Pineapple............ 639

PEARS.

Abbé Mongein.............. 448
Abbé Edonard:.:) .5 eee ye: 448
Wbbotit: 2. ui saves ste ones 448
SAG TNIS). s.0:o, a alah ailadh eo ste weet 449
Adélaide de Réves......... .. 449

PEARS. 739

* Page Pgae

Av Courte Queuerss is ciate ASG }aBemorst 25.03 s<. rete tae Rabe 455
OU | MGI: TIC CU ahs am heh og BUT OEE 2 ice ian ate oO scala Ot 467
MMeKANH er is 5 where Wheto eee 449 | Bergamot, Haster............ 564
Alexandre Lambre.......... 449 | Bergamot, Autumn.......... 565
RUN ONG COE Soo Sa cei s Bae 466 | Bergamot, Early.....0...... 565
PTI Si ayo eho, shaper ake: we 449 | Bergamot, Summer.......... 565
Althrope Crassane........... 563 | Bergamot, Hampden’s........ 565
6: EO) 1 ee rE ee eT 563 | Bergamotte Suisse .......... 564
MOAT OBA <<, 0c y ha acme, eos 563 | Bergamotte d’Hollande....... 564
BUORGHO RS, a acs Rine 1 ee ae 564 | Bergamotte d’Esperen....... 455
Amire Joannet .........00.0 450 | Bergamotte Heimburg....... 455
AU lCi a7 | Se aE Tic 8 PEA 452 | Bergamotte Gaudry ......... 455
WAIOG TCA ss) ai en ols icinsthesteine 451 | Bergamotte Cadette.......... 456
MITTS a cP voc aslajate eee ors OM 450 | Bergamotte Leseble.......... 456
Ananas de Courtral ......... 450 | Bergamotte, Gansel’s........ 457
PVA AS: DEG ias ecjeye od Seda vid 450 | Bergamotte de Millepieds .... 457
Ananas @ Hiver..........065 532 | Bergamotte Crassane ........ 571
DATA EWS cr.ico'cpelnysyeraretatle Oodle so 451 | Bergamotte d Angleterre ..... 565
TOMI asa 2 are sae Reale 563 | Bergamotte d Hte..........-- 565
POPS COWEN Shine aiw ceil one 452 | Bergamotte de Paques ....... 564
Anphdue ailite:?. yates fat 450 | Bergamotte @ Hwer.......... 564
FBEOD ROWE: S, <is soar ee Scot ais 563 | Bergamotte de Buyi ......... 564
Aususie Royer), force rtaa 453 | Bergamotte de Toulouse....... 564
Autumn Colmar... ..c.e vee 570 | Bergamotte dAlencon........ 564
Autumn Colmar.s....2....... 453 | Bergamotte de Fougere ....... 564
Auguste Van Krans......... 543 | Bergamotte Fievee........... 439
PEE wie 5 eichje iF At al oe 471 | Bergamotte Syluange ........ 583
Se ee bern oe 453 | Bergamotte de la Pentecdte.... 428
Bartlett, or Williams’s Bonchre- Bergamotte Siewle........... 435
Ch, eee eae Ra 421 | Bergamotte de Solers ........ 488
DOR OL EG ac ninle piskaretcre atin 6, Bie 421 | Bergamotte Caprand......... 456
Beats Presetit 3. Kos Pies oh oe 514 | Bergamotte Bufo............ 456
Beau Present d’Artois........ 563 | Bergamotie Sanspareil....... 476
Beauchamps. .... 0.0 veces.’ 456 | Bergamotte Louise .......... 520
Beaute de Teroucren.......... bor | berten, Pearik ei 2atteeens . 453
Belle et Bonne. .0.0 5050 88 AGS | Ber golaos-< rakes ated taken 436
Belle Epine Dumas.......... 4'58'| Beurre’ d’ Anjou. ios) trek 423
Belle Fondante::.. ae 0). 0 454 | Beurre Bose........5..240. 426
Bee FuHe . 2 ccun ik Cae. ea We 4#58-| Beurre: Diel.-<..:./s.vsredeetes < S 424
Belle de Bruxelles... ......... 564 | Beurre Gris d’Hiver Nouveau... 423
Belle Lucrative .... 6.00.08. 439 | Beurre, Easter .....00.0.¢.00% 427
Belle Bacelienté ce. ses 494 | Beurre Langelier............ 457
Belle-de Nother. es ceese aus Ps 499 | Beurre Bachelier............ 458
Belle Apres Noels io. tae52% 499 | Beurre Sterkmans. .. 0.2.0... 458
Belle. VAG Cae nt Owe ees bl4-)Beurre Moire coos fee he os Os 459
Belle: de Brissac.. 2 ELA Se 456 | Beurre Kennes ........0..%. 460
Boble Alliance. iF 458 | Beurre Richelieu............ 460
Belle Angevine .. vise. ces eas boy | Beurre Naver. ¢ Aiea 3 460
Belle de JEvsey vein oe 63 sey } Beurre Giffard: .o0.5 hie ek 461
Belle et Bonne d Ezee ......5. 477 | Beurre, Golden of Bilboa..... 461
Belle P Aout. io. cae ence 564 | Beurre Clairgean............ 463
Belle de Brussele 2% eo os 6s 455 | Beurre Kossuth ............. 464
Belle de Flanders........0..4. 38 | Beurre Berckmans ....... 465
Bellissime Supreme.......... 514 | Beurre Superfin:...........; 465
Bellissime @ Hie... 0205.4... pit} Beurre Bardyin0 sires. wont 466
Bellissime Jargonelle......... 514 | Beurre Fougiere............. 466
HIOUIONG tes Ghateleal oo eee 564 | Beurre Beauliew ............ 467
Bein Armudts oie. 475 | Beurre Winters io. 020 3 S46%

740 PEARS.
Page | Page

Beurre Spence ..........2+-. 466 | ewrre Auguste Benoit... ... 467
Beurre Amande............. 466 | Bewrre, Sterkman’s....-- «ee 466
Beurre Bennert.....0....0.-5 467 | Beurre Gris @Lugon ....... . 423
Beurre, Sita. 2.890 ¢ leas 467 | Beurre Gris Supérieur....... 423
Beurre Benoist ......... .... 467 | Beurre d’Hiver de Bruaelles .. 428
Beurre Oudinot..... Reese's 467 | Beurre Incomparable ..... woe 424
Beurre Goubault ............ 468 | Beuwrre Magnifique........+++ 424
Beurre Drapiez.............. 468 | Bewrre de Malines..... eae con Rey
Beurre Soulange...........% 468 | Beurre de Mesode ........+4. 433
Beurre de Montgeron........ 468 | Bewrre de Pdques.........00 428.
Beurre Bretonneau.......... 468 | Beurre de la Pentecote..... .. 428
Beurre de Quenast...... wie 408) BewrrePicguery oss. v5 ews 445
Beurre Gens -yelow wick vere 469. |. .Bewrre Rouges sisis sss oieee's 0 437
Beurre Philippe Delfosse..... ACD)! Beurre LOUMe: «in| oa: 0 neji sete 428
Beurre Scheidweiller........ . 469) Bewrre Sieulle. oc 0cc. seuss 435
Beurre Burnicgy-$). F220 030.0. 469 | Bewrre Spence ......002 ss oes 438
Betirre Citron) acaeieww sis eiee 469 | Beurré Royale. ......6 weees 424
Beurre d’Elberg..........06. A69.| Beurre d) Velie... shine ote 424
Beurre de Koning. .......... ATO: | Beurte: TOvt Ws sls dasasasle ees 490
Beurre Hamecher............ ls Beurre St. Nicholas.......... 493
Beurre Duhaume............ 470 | Beurre Charneuse .......0006 494
Beurre Millet of Angers...... 47 0 Berne SPT 25 21s os eee 498
Beurre de Brignais.......... 470 | Beurre Bronzee..... ce. seee 498
Beurre Leon le Clerc ........ 471 | Beurre d Hardenpont ........ 5038
Beurre, Brown... ctiode niu . 471 | Beurre d’Aremberg........- 5038
Beurre d’ Amanlis............ 441 | Beurre Ananas: esis vise vie. aes 508
Béarre: Duval. .agepicvegeha. see wae 472 | Beurre d’ Austrasie........4 i1lT
Beurre de Nantes............ 457 | Beurre Beauchamps.........- 456
Beurrele Fevre. .. 6s... sie 566 | Beurre @ Cambron.........0 5038
Beurre Bollwiller.;. ........% 566 | Beurre de Semur.........06. 577
Betrre Romain it ierices.c -itstowis 566 | Bewrre Boucquia...........% 567
Beurrée, Seutin..\71 Scmieve- urate 566 | Beurre de Payence .......... 568
Béurre Kenriche ei istvinecles b% 566 | Beurre d’Hiver .......-..: .. 569
Beurre Rpok so 4. 'sii lite seh is DOG | BEUKE PLA. Bios iawec 5 seis 571
Bearre Preple.s tee se cmtach Oy 472 | Beurre de Mortefontaine...... 566
Beurre Colmar ies: s.3 05.5 <tgteyers 472 | Beurre Colmar d’Automne.... 472
Beurre Van Marum.......... 412). Bewrice, Hpine ss sieve ibe atte ae 473
Beurre, Mollett’s Guernsey.... 472 | Beurre de Flandre .. .....-- 473
Beurre Rance, .)...6046.06 +s : 418 | Bewrre de-Ranz....sssseeves 473
Beurre de Capiaumont....... 473 | Beurre @Alencon ......000 564
Bewrre NANtais. . 5.0.0 aie wields wt 457) | Bewrne:Aarore: ,.¢ ss bakantee 473
Beurre Blane de Nantes...... 457 | Beurre Biewmont .......+.+. 474
Bewrre Crisis sccs cviewticas oo ATL | Beurre Romain Ps... csec sein 474.
Bete re FOUge «ca cshejnto vais lease’ ie 471 | Beurre de Beaumont........- 475
BEUTELOn, ste isimien es es 471 | Beurre Blane de Jersey ...... 475
Beurre Doree...... Sidiatahets teia ATI! Bewrne Oturte s!ae: sx swiart Maa alte 483
Beurre @Amboise.....0.0006% 471 | Beurre Haggerston.. ......+.+ 520
Beurre @Ambleuse.. 1... .000% 471 | Beurre, or Bonne Louise

Beurre GU R08 she’ 5 ai5atiarnistasetm 471 PD Avaudore....essscrees 520
Batre. xcsiewdiacn® awa pee ve AIM “Beare Niel! ., rk You waile se 526
Beurre @Anjou....... aihevpsied = > 471 | Beurre Colmar Gris, dit Precel 532
Bewrre Vents. vcveiwele Kise. 471 | Beurre d Argenson .......... 532
Beurre d Amaulis...cccceees 471 | Beurre Audusson....ccceceee 540
Beurre Blane... 00006060 486 | Beurre Know ? iis cade isan, (OGD
Beurre de Fontenay ....+.5 423 | Beurre d Angleterre ..... wee. 563
Beurre Gris @ Hiver.......5 ADB ewmont: ..,. scien win eeneets 474
Beurre @ Angleterre.......«+. 466 | Bezi de la Motte.........-00- 475
Beurre Judes.......s0ee00-++ 466 | Bezi des Veterans..........%. 566

PEARS.
Page

Bergamotte Fortunee .......+ Diet) Pegtenh >. ..< + s.s:amalwayeuiMprwiale
Bezi de Montigny ........... AGA | CARIQLOUP sa 's.c wns a,c neyebla eee
PRO ZT eV AON 3's «raisin 6 alg <eieier shaun GIy | POMS CLG sei cag, asstat aa c/o; olstaaaield
BAG ACCT ess cicsc ax mn tnhocane BEd WB uTIO PAM. . ) sca! ace eacdueilecsave
BBO PLGUL «ait shoe oko 9.5 rapeyes BaD Natilter Pear. sivdswerisiy ay< alle
Bezi Chaumontelle tres Gros .. 428 | Butter Pear.............. a
Bezi de Chaumontelle ........ DLO MEAD Of ia 55 oy ale ate eh aaa We wots
Bees LCHOSSEY «x's, « %:s:'as bi ntelaiiss BH WAAL AE. ist 127s iwin iter adie Sahin
Bert WE CRASSTIE ...... 0's alsiaieriel oie 572 | Caen de. Francc..... Sele aes pai
ISP ZVGarMer of) jo) ou ao si ahubante APO Mee. G 2:35 \0- 0. eb ascmgy sien tial o aia
Bezy.Sansparell.. .:.,.\.c ¢iavsisy sieve 476 | Calebasse Tongard...........
Bezy Quessoy d’Ete...... Uk AH | OR OD ASSO, 40's) te fai wicted wagiciae anduas
Bezy d’Esperen ......6..0008% 476 | Calebasse Double Extra.......
Bezy de Lowvain.....0.+0008s 486 | Calebasse d’Hollande.........
Bezy d’Esperen........ BS akan ADD Car coped: .:c.0 dutpabatscaiatel tie wlshe
Bishops, PAWMD. yc... sewed ee BGG! | Cap UCI: oii, 2 seardplenarelthe Malate
BIRCK W'ORGESEED: cc :s seid area Yio DOW | CapuUchtras’. .)si.co 6 niersieye tle liars
Black Pear of Worcester..... 567 | Calebasse Delvigne..........
Blane~per-Ne: oo av oie oes aienis BUG (AIDOUN )5\.00: ss saeho, beter
Bleecker’s Meadow.......... 567 | Calebasse d’Ete..........05-
AOD POGOe. ccc: a aja reiaiguee*aiain ADS): (Cen enbyn, . shs:assichersnaye'o saved ateane
Bon Chretien Fondante ...... ANT) Canandaigua... s.aj. «sie sis «0 esr
Dom: Gusta SE? t0 5.2 <0 5 arses aharahe ANE NOT ORANG ts... dixtm 0:24 alah che last tnd
Bon Chretien, Flemish........ 567 | Cassante de Mars............
Bon Chretien, Spanish........ 567 | Catharine Gardette..........
Bon Chretien @ Hspagne...... BEd) MO RMIBED 0502 0.0 in pnp cin nia ate
BORE OVEN anasto mei a Sa wipye 518 | Capsheaf...... pater y chal mG IAR
Bon Chretien @ Hie. ......0+. BSB (| Capeunont vs Jie xjoe'se:0.e/aletipya) 4
Bon Chretien Furre.. 6000 sieeve 567 | Cambridge Sugar Pear.......
Bonne VUZE. . o5esioe/i ae cle dhe ART ROGUE 'e\4 acsve at mien e el oteustotay eis
Bonne Charlotte.........000% 477 | Caillot Rosat d’ Hte.........-
Bonne de Keinzheim......... 584 | Calebasse Bosc....... ota oreveRs
Bonne des Hates.......0.+... ATE | MOGLEILE ia ole: 3 ditmieuginn sakes Sie grikis
SB DIUNE CE LCOS. asia saw ta, ofa 4 aie ATT | Chawmontelle d Hte ......-.4.
Bonne de Longueval .......4. 477 | Charles d@ Autriche..........
BODIE MOUTE 20 erties SNe oye AST.) Ghanmontel oss ac ars alsegeroh os
Bonne de Longueval ......... 520 | Charles Van Hooghten.......
TSQTUICHOIN Est ow oo twa! pm bata ey 486 |.Charles, Smet......% 443.066 %
Bonne de Malines-..02.2+0255 447 | Charles Frederick ...........
RAE ET sa ole) pie sk encseleisielp ie aos 489 | Charlotte de Brower.........
TROT ees Bias,» poe) arg ahn canoe BRS. Chancellor. aig sys! tole stacbsle ths
PBIB C HY ay focal phon) vind inievevgie aim era 438 | Charles d’ Autriche....,....+.
Bosch Nowvelle........ die og VRE OEU MOD SL MISLOL A's cit ie\isiarie sie 9-749 whales
BOSCH NEG. e's ps3 EO seh aes 438 | Charles of Austria...........
Bose’s Flaschenbirne......... 426 | Chawmontel tres Gros........
IORI Ge ih os 9 po bee apr «wae ASW GHURGLE Gaia ciara nia siuare ley felelels
IROSt ON eins sis epics eee te AIT HOG NODT CLEC 5h 30) us 016s 0-09) slats
Boston Hparne.....0s0- PAW WMMLOBE: 2 eid sinielecsiprars\ eee Asap ae
POGEGUIA gains s 2.00) ees neyo 567 | Citronenbirne Bomische grosse,
BOwhen le. ao + 9) 2 Ravin eatda u ~ 472 DUTT EG « 0, <= nina abi iioe is
BOUVET ee opus a. a5 che abln's wieta i 474.| Citron de Septembre..........
Bourgemester, .. sig cic% sds seie 567 | Citron des Carmes.........<-
Braddick’s Field Standard .... 522 | Clara.......seceereerereces
IBMAN GY NWWINE: wis. d voi aselepu pee: «hee ats ARS QUITO. eins easiai-so) niey shen eae aioe
Bretagne le Cour. ..0sieseeee 537 | Clement Doyenné ........++.
Brocas Bergamot isis cide taste ND) | OVUO TOR arsst ogaisy alahajeh ener sjepaxe)=tetandts
BROUG RAMs «4's 5 athens wanes BG Bi MOMMHOM. oreie sls sag) carers lt orcdajeialah .
Brown St. Germain ...<... BABY GO. is ecteltia cata aa GO patolekebeeents

742 PEARS

. Page Page
Coffin’s Vergelieu...... ..... 491 | Dana’s No. 19...... har Nice wets 486
Coits Beurre:. 62.2.5 2 TeS AST '| Dana's No: dic. teats Ao. 486
Colmar. ocuceeen vets ote 570 | Dana's Nowd.}.:4. eas 258 348 522
Colmar Epine ....5......... B70: | Dallas, i: -35 snes eae ae 486
Colmar d’Aremberg.......... 870 | Dean's. Psi5.c5.005 oe eee -- 436
Colmar Neill: .2.e..8 YS 569 | Deacon Dillen..o. .. cscs. cess 490
Colmar d’Bte... eoe....450008 570 | Dearborn’s Seedling......... 431
Colmar ad’ Alosts o.2 ¢ 2% ..2% 482 | Dechantsbirne .........20000. 436
Colmar Jaminette ....... Fo 28s | De: Louwain=. ny. et oe ee 486
Colmar Precoce...........0: B70 | De. Sovlusy ss. 2.2 22a bee eee 488
Colmar Navet 2.03000... e 460 | De: Tongres.2 3022.52 8.05 i 488
Colmar Van Mons ?......... BOO Ve Mote, asics 2a cesee Caen 545
Colmar Bost 23 ee: BOB De V alleesict sc oss see Cee 584
Colmar ‘Qrisin Ae eous LOR: 582 | De Keinzheim........2...05% 584
Oolmar Hardenpont ......... 682+ DeBavay-siscsa se sats as ce ws 486
Colmar Souveraine. ........ B82) Vela Wade ss 2s oo OA 421
Colmar Preule.......... EN Be De: Melons cer 2'. ote ee ee 424
Colmar Doree ......... viel BBO | De Vigne’ Peloné.3*> stu.0eaion 498
Colmar @ Hiver .......02.00% 508 | De-Spoebbergi: . os... oe. a 00s 558
Colmar Charnay............ 452 | De Maume........000505- 570
Columbian Virgaliew........ 482.) De Lepines sg oos'cc. sieve eves 536
Columbia Virgalouse......... 4892 | Des Trois Towrs.....cc.cee cs 424.
GOlinise.~ (ieee yee Oa" 1 4R9. | Des Nonnesy: ii ds sei bee 470
Compreéite.; 2.2228 Si 570 | Delies d’ Alost.. )... se eee eon . 482
Comstock Wilding........... 570 | Delices de Charles........... 487
Commodoreis. + <3 rsseseree 570 | Delices, Van Mons.......... . 558
Columbia’, .. ss o2882) 540% 482 | Delices d@’Hardenpont of Bel-
Oomstooke 5207 ce eas 5e i ees 570 BUM peace re een 487
Common Bergamot........... 565 | Delices d’Hardenpont of An-
Comtesse de Frenol ....... ... 498 Persie sueie Fas PP reees 488
Compte de Michauz........ So 2878 || Delopine +. 3 cias ce ise ieee 536
Comtesse d Alost ........... . 482 | Desiree Cornelis ..... as DEY 488
Comte Lelieur........ sau soe 483 | Deux Soourss....5...... vay) 489
Comte de Paris ...........0 483 | Desiree Van Mons .......... 494
Compte de Lamy............ 483 | Die Sommer Christebirne . 583
Comte de Flandre........... 483 | Diel’s Burterbirne........... 424
Consellier de la Cour......... 488 Diehl 5 bos nds ad ait Oeveeeae 424
Consieller Rauwez........... AR Ditlonc. «de Scales oe nace ee 424
OGOKG sii is AS I ABA Dir ca ob cia aed Bee a 431
Coter eis sie eer ee Batic ABE Ding ler. sivdnaied-e pvr bells See 483
COpias: saci Fassaose Sa ee BT Deamaart ns cs ¥ ds cs.ckw ee eee 457
Count ‘Coloma. 38 SOL ROR 446 | Dikeman ois vis ocx conte 8 489
Cornelis s< ics tina ee ee . ARGU Dwler oo css Aaateannse ee coves 490
Cornel ss 225 pee FOSS USS 500 | Docteur Lentier............. 493
Cornice de Toulon........... 537 | Docteur Bouvier............. 493
Crawford) sss eo Aeeaankicee 571 | Docteur Capron........4.... 493
OVERANE s 6 S20 's sas 64 EEE 571 | Dr. Trousseau ....... sez aioe 493
Omsaanerent; ss sacar ened edacs 571 | Dorothée Royale ........... 424
Crassane d’Hiver............ ABA +) Dernlin.ch 4+ atin bse ees ee 554
Croft Castle.......5.... vaeea 571 | Double Philippe . .....0000% 433
Gumberlands,. 2 SR. IB Fido ENG ES be seu 5,0 So: 4 ede Ruel a 490
Cushing sig.cs 2 he Skee 485 | Doyenne d’Ete... .....5.005 434
Cuisse Madame........000.0. 585 | Doyenne Sieulle.. .......... 435
Cyprus: Pear, ovcearencevs’ 581 | Doyenne, White............ 436
Amore 335 eNOS HAT 578 |-Doyenne Boussack........... 433
DEAMOUE®s ayrwiscetstcrert Setetaatste 571 | Doyenne d’Hiver Nouveau.... 484
PF Aeratrastes Ss tis sale nets 513 | Doyenne, Gray ......4..0.% . 437
DARN 00. dv cower eddies 582 | Doyenne Goubault ....... «e+ 491

~

PEARS 7148

Page Page

Doyenne Musque......sseees O74: | Meprald 0028.7 oS apa hee 572
Doyenne de Juillet .........- 434 | English Beurre ..........04 563
Doyenne d Hiver d@’ Alencon... 484 | English Bergamot........... 565
Doyenne Defais............. 492 | English Autumn Bergamot ... 565
Doyenne Downing .......... 492 | Enfant Prodigue ........... 540
Doyenne Rose... 2.0.2.0... 571 | English Red Cheek.......... 514
Deyenhe Robin 2%, Sa5 es Iys 490 | Epine du Rochoir........... 453
Moyen. Dillene yagi eee 490 | Epine de Limoges ......... .. 468
Doyenne Gris d Hiver Noweau 434 | Epine d’Ete................. 573
Doyenne Marbrée...c.ecee... AS4.| Episcopal 223 2. cial oes. S 573
Doyenne d Alencon.........- aBd.| Spend. Paseo) one OSS, ee 583
Doyenne.d Hiver oo. vcc eee es 428 | Lpine @ hte... eee es 583
Doyenne du Printemps....... 428 | Lpine d’Ete Couleur Rose .... 583
Doyenne Boussouck Nowvelle.. 483 | Epargne ... 2... cee ee eee 514
be a ae ANG, | BSperine su ces Vee eee cee 498
Doyenne Blane .........0455 486, | -Hiourheaw USA Sr 447
Doyenne Galeut ........0.0% 497") Hyewood 2.26... so Soe 573
Doyenne Boussouck......6.4. 437 | Favori Musque de Conseiller.. 507
Dovenne Gris. sin Sai. ue Ree ABT \SHeUStEn: FAN Lac th™ eee coe 567
Doyenne Rouge ...... ..2.6 437 | Ferdinand de Meester? ...... 581
Deyernne Rout: Lea oe Be 437 | Figue de Naples. ............ 498
Doyenne @Automne ........- ABy| Peapalie oi. 5 SS oe et a aes 565
Doyenne Sterkmans ......... ABB ha 4On Oh LPUEns) ose ee eee 574
Dobbel Amandel ............ 466 |-Fig Pear of Naples.......... 498
Downham Seedling ......0... 505 | Figue d’Alencon............. 498
Duchess de Berry @ Ete of Bi- NG ie MLE OP Non wet atta eo 498
VOUE EOS Be ee vem ete 434 | Fine Gold of Summer........ 573
Duchesse d’Orleans.......... AOS On Ore Mi Phes tae a ots ee 573
Duchesse de Berry d’Ete...... 3493 | Mleur de Guignes 02.0.6... 542
Duchesse de Brabant......... 494 | Fleur de Neige ............. 500
Duchesse d’Angouleme. ..... 494 | Flemish Beauty............. 438
Duchesse @ Alost ...:.5 006033 482 | Florimont Parent............ 500
Due de Bourdeaux........... 458 | Fondante Musquee........... 573
PUSS yi Nona eRe RRS Bes ME 428 | Forme de Delices ..:......... 573
Danas seis Bey SPS 489.) Pondante 2c ieee gst 582
Da Tounea A s0 sie FE ICES: 537 | Hondante Pariselle.......... 487
Duchesse de Mars............ 572 | Hondant du Bois........5... 438
TRGBIORG: 3 tices HEY OK 572 | Fondante d’Automne......... 489
Vue derBrabanti2. Peer ss 494. | Forme de Marie Louise....... 522
DMG rbler. sie %s'a ses gees eee 495 | Fondante du Bois........... 526
Dupuy Charles, .cckose roe 495 | Fondante de Panisel......... 532
Early Denzalonia....-....... 572 | Fondante de Mons ........... 532
Harly Beurre...... BREE Teak 563:| Fondante de Millot .......... 543
arly Chaumontelle......... 441 | Fondante des Charneuse...... 494.
Horly Sugar 23 io 98 e: 450 | Fondante de Malines......... 499
inh Queen. eee 578 | Fondante de Noel............ 499
Hvarly Catharine... 0.05.06 0. 581 | Fondante Van Mons......... 499
Harly Rousselet...... 0.40620. 581] Fondante Agreeable......... 499
Kastnor ‘Castle. si2. 242 0054 572 | Fondante du Comice......... 499
Bohasser yo: a23 odes 0 0S 572 | Fondante des Pres........... 500
Pr CRASSOTUE SEO Ce Dripe | SOLON EY Ce hs Ci vers Boom Riser ars 500
Bdwards?i3 v saicccsee 224% 572 | Forellen-birne...........005- 500
Hiblanriodh os. 3sFs es FF bG5.| Forty Ounces: sere sake. e 568
Elizabeth, Manning’s......... 496 | Mortunce reese 2 sete sf oe. 573
Elizabeth Edward’s.......... 496 | Foster’s St. Michael.......... A78
Eiliott Dundas. is 028 0S. 489 | Franc Real d’Hiver.........4 574
Emile d’Heyst ............5. 496. | Prane Real-se sage. cee 574
Emilie Bivort............... 497 | Frederic de Wurtemburg..... 574

144

: Page
Frederick of Wurtemburg .... 574

Franc Real @ Bite... ecce cece 582
Franzosische Rumelbirne..... 565
port Ferdi. said cnc asele wikia (ms 501
Frederika Bremer........... 501
Frauenschenkel......... er. dant DA
AIEON Ps oy0i5 o's sna aah cai lay: inoroud 501
GING TET 01% are 6nS behhinesh 2558 we 532
Gansel’s Seckile. <<)... «<saleiisre 502
Gansel’s Late Bergamotte .... 502
Garde @ Ecosse 2.102. seaces 574
General Bosquet............. 502
General Canrobert .......... 502
General Lamoriciere......... 502
General Ta ylorii.. 3,2 % «qari 5u3
General de Lourmel......... 503
Gerargin. 35. siesta g's wee hte 503
Gedeon Paridant......466...0. 508
GendesHeum ss. , sic wice o's ve sons 574
GGTLO GT. 8 6 clavate ioe Poke ners 574
GQEle-O-D11 0» % a 'g 5 nisi cid ads wr ete 574
GROSOT is Adis satalehig 5 Rag weed 451
GJou-morceau... .. 26.00.06. 5038
Gloua Morceaux....... saree BOD
Goulu Morceau.......ese00 503
Got Lue de Cambron......... 508
Golden Beurre........eee00: 471
Gore’s Heathcot...........0. 507
Gracioli of Jersey.......++++ 515
Great Citron of Bohemia .... 574
Green Pear of Yair.......... 574
Green Sylvange.......0..00+. 583
QT eCr. LOU (n'a = sincdin Bes wae 574.
Green Sugar .....++. ‘ .. 582
Greens Chisel. «ks 2s 5 5 aaj 44]
Green ORI80l 2 6:6 o-sis oes wei crete 582
GrnOs8s sac actos ods winietne teeters 484
Gros Rousselet @ Aout........ 505
Gros Micet @ Htes. ..uccccwes 582

Grosse Calebasse of Langelier. 554
Grosse Calebasse Noisette?.... 554

Grosse Dorothée .........0- 424.
Grosse Marie’: <3... Secacislaveion 505
Grosse Cuisse Madame....... 514
Grosse Calebasse........0000: 472
Grande Monarque.......+++. 568
GOOLE Moguls: oinie,22" sens) einteioe 568
TATU SOLCR | oc hiaininiinl Siang aunre 505
ASMASLIM Ve, a cyeveteicne tapas S te ode shag donne 505
Groom’s Princess Royal...... 505
GH AHON nsec clone Weed open 5838
Gratiolt @ Bite... cc. cise own’ 588
Gratioli di Roma .........+. 583
Gros Dilere ssid weld ke era oaae 424
Gray Butter LP eatesssists jd syatae 437
Git: Deans sa scie a aie oA 437
GQMAY DEYN a, 0,4'<, <5) shaplear ee 437
COT GLLOUSE Sie choca amd dade widen, 455

_| Harrison’s Large Fall

PEARS,

Grey Beurre. .
Gustin’s Summer......
Guernsey -
Gurle’s Beurre..... Rane crepes

Peal rs GAN scx bss Ck
Hardinpont du Printemps....
Hardenpont @ Hiver..........
Hacon’s Incomparable.......
Haddington
Hanover
Harvard

ee
ee ee er

BLCSEO) pico (eae pis 2 BRE
Heidelberg és
LENTICHt As. 's 4.5.60 94s Keteeeee
Hericart;. cis scar weet oe

Hericart de Threry. is... visas
HONK Cy. eis Save Shelavetate hyare ahs
Henry the Fourth -..........
Hert Quatre... Aehnd dew, 0
Henrietta, ; 4 aie maces eens

es

Huntington
EME MCTIOE ie ciuiyiciesin wane ema
Hunt’s Connecticut ..........
Imperatrice de France......++
Incomparable.......+ apn ieee
Inconnue la Fare... ....00205

ee

ee

dives’. Winter .,'..:ctsaaeaesenes
Ives’ Seedling .........% Aes
hyés))Péans.;\. «ak syevegrukinipee aes
Ives’ Bergamot
Fves’-Vergelieu. ...<.... sori
Jackman’s Melting ........+.
OK SOT zaps) eral nhais eimai rsa eY
FAG ADELINE 06-0 \uo:t:in S nibie ieinbole WER
PROURIC sioveiesy ty. 00, sie ee
Jalousie de Fontenay Vendee. .
PAVUMEPECG , . a0 <a: <suna ene
Jaquin
Jamin
Jardin de SOugers «cries oes
Jargonelle
Jean. de Witte. .,..s: secsidi sim

ee

cd

ee

PEARS
Page

Jilogil..... Paislbuate yeaa ee Ue | men GTEC. cies cian Tein. vial’ S
Te ai iS a oT oe aise 578 | Lord Cheeney’s .....0.0.000%
Johonnot...... HESS Poy 515 | Longue de Narkouts.........
Jone’s Seedling......,..... SMUD Powis BOSC’... o,0 0 « Tiel apatetaeds
Josephine de Malines ...... ee MOL CON SS. ava ware ni 5) w 00/2 hen ipiche
GRIP OE . 8... 2 «5 4 3. woes 5iS-| Louis; Dupont << iin jae w «se eve
Josephine........... tenes 473 | Lonise Bonne of Jersey......
AGRE a 'p.0 siti, (satis ... 450 | Lowise Bonne d’Avranches ..
TT ee ne Ie ee 516 | Louise Bonne de Jersey.......
MBER: BAVOPE. «62 o.:0 5. Ge'eumeusa rs By) | teomis de Busse 2.6.0 oo. actos
MORE GIPK sb 5 9 sin.5.s ergata We 4 Bea | MG STAILE 0:5, cos aohevecalete ae
ROI oy a 2 - in ania asesteions 570 | Marie Louise Nova..........-
Katzenkop. sSiete Us PR e O oe aya DGG: |PMARUINSEG.,., 2. -,checexeucperetare eres
MRRP Boo an 0% 3,0. ce, autos 581 | March Bergamotte ..........
PBST IAT San os an ws. njeime e ASO OMRBDI LE asi) cast. ssn ownls
Kaiser d’ Automne........ ... 486 | Madeleine, or Citron des Carmes
King Edward’s....... Yeah gies DAG V Whe el erie. eno o\u0. v.0)50 oI ra!
King’s Seedling............. BG, | Bia del ety sic. ano. ciasnhin BU ce J
1 ae rs PR o 440 | Marechal de la Cowr.........
Kirtland’s Seedling.......... 440 | Marie Lowise Nova..........
Kiriland’s Seckel ........2+. 440 | Madame Millet..............
Kirtland’s Beurre..... Be nc 440 | Madame Ducar .............
Kingsessing ...... i eather oy D2T | Madame Bigg... Jc. euiiaa 2%
Knight’s Monarch........... 576 | Malconaitre d’Haspin.........
Knight’s Seedling ........... 576 | Martha Ann.......... Bieickstate
TIBIA ond Tix. av, « 2's) sional Bae BRE |oMarie Parent... bic ccmicies.cie
Kronprinz Ferdinand........ S0e |: Magie Louise... :'3%). S08F . fis
Kronprinz von Oecstreich..... 503 | Marie Chretienne...........
La Bonne Malinoise........< 447 | Marechal PeligSier...........
AMOLAE, (3 cis ss iceeenkts ieee 518 | Marianne de Nancy..........
Wee Cana ig oss ilies Sys 8 $4 518 | Marechal Dillen.............
a Fortunee de Paris....... spells: | MOR on nl ace tana Bec oe
La Fortunee de Parmentier... 573 | Maynard ...........2. se :
PE VC oe. os seta tasers Sas She 3 Sh AMM OL TGs oo icc a ae hie Settee
PROC SUBAT 7 os. a agrinarn ale « 583 | Marie Lowise the Second.....
Laure de Glymes...........-.-518 | Maria Nouvelle, .... 0.22.00
Wp WEeDee’ vc... isi-s.0 corn eiee, a 440 | Meadow Feaster..... 0.0...
Braga Seckel o.oo. sin wierdyn eles 567 | Marotte Sucree Jawne........
EMEA asin 5 opin htatahennn up BBR MEI TON oon ie ans pale mola ties
TABI Dyn «rise ie (2.0 ene were ete BS4 |) MeGate lin. i o:2'. scene Cselerelers
Iheapold Te as... 5 6 ov NCE War BS MGW Cate acim gee One aed
Iheon Je Clete... 5° v.25, ewndsien BIG | Messive: Jean...c.. Sekitwate en ae
MUNA WOE oral eiose.g Sa3s eres Jodie Bl O| Messize Sean, Grisis iis, seri pete se
1 7 RE PEL SORE ey cae 519 | Messire Jean Blanc..........
Lent St. Germain .,... mates 537 | Messire Jean Dore ..........
Leon le Clere de Laval....... BUG.) Merriweather, ... <4 vidowe ds cee
Leech’s Kingsessing........4+ BAF RAN ols dina sini a aes lass
Haat le Clerc. ¢ 5. ais, 5 «ce cclenatls BBG NOCD AIC dace sada. ce lapis (oieiscaleceys
BEEBE is 6 np, nlm yse.b nies Moe BLO) Malin de Kops. 0.6. vciuae es
Lieutenant Poitevin.......... 519; | Mael @ Waterloo... ....ccse ees
WIM oes We eee ieaire EE AON RA TVAULXG oc, Sailing aiay ota wre orate
Witile: Miiseaty. ose os adtondee, as 577 | Milanaise Cuvelier...........
PREELG, MUSE. oa avs, Serica heat $ 577 | Mignonne d’Hiver..........
Linden @ Automne .......... 508 | Millot de Nancy.............
| yoY el sna te eer hh GN 577 | Mitchell’s Russet............
Locke's New Beurre.....0.... BAT | Ballers: Farben, s\<.010\0,0,0ussectoe
Louise Bonne... .../.:2% anslneet sat biiiTh. |, MOCeag no... . maipeetavale ater she
Louise Bonne Real.......... 577 | Monsieur Jean... ....000 ashe

746

PEARS
Page Page
Moor-fowl Egg. .s.ccvesseees 583 | Passe Colmar Epineaux ..... 532
Monille Bouche, L. i aan 556 | Passe Oolmar Gris.......6.++ 532
Monsieur le. Cure... 6000 557 | Passan’s du Portugal ......., 532
SEG TUE K 30 Seas ain tgsh np 20 571 | Pater Noster........ aaNeiols?s) are 532
MTC ONE LO aco o's ven sins int 3 bao AG66 | Paqueney-. cn. tes a8 as Ges 533
Mollett’s Guernsey Chaumon- Paul Ambre....... p Shite oka 536
TELE, reste nnis Ws the tat ae ae 472 | Petit Oorail..... ese eet 500
Monseigneur Affre.......... 525 | Pennsylvania ..... essen eees 579
MOVAMENESING Fe 5 /s)ae aie breres. « BZD: | Perareans .:sifaicieis n'are/atp'a/ se ieee 581
Muscadine «. . 21.2% .%,.3 Siaehs'orsis 526.| Petit Rouwsselet ..........- a» 582
MASI UNE faye s/n ofetelaie lars 2 626 | Petit: Muscat ..% swab emnet 5TT
Muscat Petit.....:,ss+00000+e Dit,|. Peach Pear §, vin eh eisin Bone 533
Muscat Robert. .....0....0. 578 | Pendleton’s Early York ...... 533
Musk Summer Bon Chretien.. 583 | Pengethly..........0.eee02 es 533
PIMC STRODE 5 hsisia%a a 16-0'0\< 0'S)0 2 BPE | BEbrdics, 330s ce BOS 533
Naumkeag........ Blok bins Shand Dio |-ebiladelphia=. .<2/34-c-)) ae oa 584
INA POME GT osa5s adalah ia ists mnie as» 026.) Philippe.Goes «237.225... sees 535
Ne’ Pius, Méuris,... << sews vene 527 | Philippe de Pdques .......... 428
New St. Germain. .......++- 548. Pie Tike ache. sarees ahatat nen 535
Ne Plus Meuris...... ae 324 | Pickering Pear... .s..se0e 537
MCSE TL UUED. ints vie stele as teoee AAT || Pine Pear ns 5's 0's Sines wool 436
New York Red Cheek ........ 443" | Pitts: Provide =. 4:. sail espe 579
Jew Frederick of Wurtemburg 468 | Pitt’s Surpasse Marie........ 579
Newtown Vergelieu ......... 57D | Platts Seedlings J. 5) "a as com 535
PURE Sonn wasn ables bom . 52T | Plombgastel s.....00i0 se as 546
ISAM a ook a 8 nw oteiamnote a Wolelsis 526, |, Pocahowbasi. << aie he serie ahs 535
No. 135 of Van Mons........ 558", Powreide Rose "ries tes anreees 583
No. 1599 of Van Mons....... 566 | Poire-glace..... ....+. voces 584
ROL) A 2 i Bistame mbaemete or ohne 520 |) Potre Seutie® our eet 554
Nouveau Poiteau............ 527 | Poire Rameau? ........ -... 566
DOWIE LLG Farnese savetolale is ene.tiehere 547 | Poire Guillaume........+ ».. 421
Nouvelle P Ouvef.. 5.00. s0rees 436 | Poire de Simon.............. 486
DVOGRCLEE Sao a gales wal cee eas AGB") Powedvetger. os od c% sles oe wee 406
AOTC CHET tines % Ronroiewictele 473 | Poire de Seigneur........... 436
OGDGN. is cccele Seis wes vos ...- 588 | Potre Monsieur............. 436
OO MONELS: © & Secs wysletstee eters orm. 456 | Poire Davy .........- pence 408
Oliver’s Russet. . - 619 | Poire d Amour. 2.62.0. 571
QriferPachpis jG a stele se wlobets 528 | Poir des Nonnes............ 470
Onondaeay sia «cise Sowa waue es 528 | Poire d'_ Amboise......... Res: 6 (|
CHTATIO RL eee Seber ew ee 529.) Por de* Cadet... nin sx 5 eteaeiaes 456
Orpheline Colmar... 6.2... 529 | ‘Poire Carafour. «. ..s 6% sais ete 472
Orange Bergamot ........+.. 534 | Poire de Bavay ..........00+ 486
Orange Bergamotte ......... 579 | Potre de Lowvain..........-+ 486
Orange @Hiver J iie.iiee wee B19") Powe: TPratte.. 2.63 Seatac ee 500
WSHOCDES. kn cueahte tee etek 529 | Potre Ananas ........220%0. 507
Osband’s Summer .........-; 529 | Potre de Tables des Princes... 514
QBwego! Beurre. ... «nis wwe ve oe 580 | Powe a-Gobert ooc.tiew eve sas 574
iin se eet sc Gk bios hr a.8ie es A41- | Potré Peche wc wats acre oc 533
Oxford Chaumontel.........+ 569 | Poire d’Albret............... 535
Paillbaiy 345. J insdaealivan te. > 579 | Poire d’Abondance.......... 536
Parkinson's Warden ........ 567 | Poire de Chasseurs..........- 536
POMATANGEON Fog ss eaten eek 564 | Poire d’Avril .......... > the ee
BAGMOCK Aednichivecletoe eee ee 580 | Poire de Lepine........... .. 536
Pardee’s Seedling ........... Poo Pouwre-Ritelle:: aces ee wae 540
Pepdee’s’ NO; Dai: Sieh sreiay att Bie 449 | Poire Sans Peat 2. ..ses sas 542
FALGODABE vas wim v5 wo ress ole 540 | Potre de Printemps .........- 544
Paradise d’Automne......... 531 | Pope’s Scarlet Major......... 580
Passe Colmar....... Bes Tae 582 | Pope’s Quaker....... ie ieee ree

Moire de Chiyprers fe iiseve was
Porie- ole Rene. os:<..... «eens
ATO LATO. 8 Foc she Saat salt
PEMIEGHL. Cotes annJoy apne, oa) a shes Sete
BONE eso crac Aus einidvate cur oe
PEMCASS MATT Ae. 2 cre.3)05 siptet ois, v.58
Princess.of Orange...) 03+’. .
Princesse @Orange........+.
Princesse Conquete ..........
Princess Charlotte...........
PIM, wl ciai'e <vor Sis albinieie eee
Princesse de Parme........ 3%
Price's Sugar oss sieeiel< 8 elas
Prince's Sugar Top
ime Al Pert, 2... sicsstercertiaces
ETE E TE Re eee pa eRe
Royale
Qileen’s Pear iin oF ta
Queen of the Low Countries ..
Quilletette
UIUTIND LAS <ora,2salels wher sin, wa!te's
RAE OI OL,” iors! 1 <i wlecureys ens saris
Rapelj ae ciay ald = taraiaroilth « ogiesresere
Read's Seedling? Re ce te
RSL I Paolo ire Oto Mee 0. le Sloe
MEME ONDGET ite ol aya nto, oloiiens..c ate a
FeERU SANG ONEL 6... sc w wnie es =
Retourde Homes. 4c .3 scx ele
PRUCEQ TEM aici act" siotaiorays. o'ec426 99S) te
Red Doyenne
Red Beurre

ee

Bee “CRGCGK «= srSekiainte-« she er wns otal
Reine des Pays Bas..........
Reme Caroline os 6c hele eee

Ce ed

Royal @ Angleterre..........
Roe’s Bergamotte............
Rousselet Esperen... ,......
Rousselet Double............

M8) 0 Sey oes
Rosabirne. . Pe Ba Al ie
Rousselet Vanderwecken. ee
Rousselet Stuttgart..........
FROSUIACLS scciatsia c oleltes ciate

PEARS.

| Rousselet Jamin ......c.ece0.
Rol de Wurtembery
Round Top

FUOMBBGLET. ELAM f. oa.) 0, cactcre.arnveruse
Rousselet de Rheims
Rousselet

Co eed

Robert’s Keeping. .......... :
Moyal Tairling, .jcc.wdeda ir
Rushmore’s Bon Chretien.....
Saint Germain, Brande’s
Salisbury Seedling ..........
Sanspeau, or Skinless........

Saint Germain de Martin....

5382
Saint Sampson............... 514
Saint Lambert s-iic. 20s 3.0% 514
Pabene DLE sn we usin aire 514
PRUE raptere cos satets sere as 564
GRE Vailas acca cleheb oan age 573
St. Germain Blane.......... 577
St. Jean Musquee Gros ...... 578
St. Jean Baptiste............ 546
St. Michael Archange........ 546
St. Vincent de Paul........25 547
rot fuel 30) ou 0 2): eae RR 547
fe AIS LATIN: go comes, Rey ata hetste 2 547
Be A TNEOHS sccresercicrasatsiorte store 548
StGermaln:. oot Nee aoe. 548
St. Germain Gris .......0.5. 548
St. Germain Jaune.......... 548
St. Germain, Prince’s 548
ME MLCT cc ccarcaccnacakeeeteeee 549
Be CMTS eis inelevcrd ee 581
St. Germain @ Ete .......... 582
St. Michael @ Hiver....... 6. 434
SG MCW AB jc: napa cl Sonor eae 436
ECM Geel. 5 anc<celpertis = hehe ate 436
St. Michel Dore’. sais. iSsis 2. ke 437
DO Mare Box chictesen oct meee 445
Sse cat Cs ease Pee Sie 450
BSG sel O/090' GEOG hehe oe aratenrae 450
Sr NACHOLES 3.550 cles eee 49¢
St. Herplain d Hiver ........ 564
MMOGs ys cidgs Sea PERS es acne 513
Schone und Gute............ 455
Scotch Bergamot............ 565
Sept-en-queule ......++. ees
DENCE e veveisi sre arrinyerte ee
SOUUUPICT [5 /cielsis-o.0)s skaperesis F 5438
Seigneur @Hsperin .......0'.5 439
Seckely uo gs aoaceer aan ee 443
CELE <2) antares) aS pa ee ee 443
Seigneur @ Hiver ..... 2.0000 428
Dhielden.....c\c clones vee © sl eaee
NUEEATIC. By Wen ances ao oon = oe Sate DOS
SIEPSPAT Os aeilate’s Wieparienat) ware tale 543

748 PEARS,

Page Page
Short’s St. Germain ..... gee. B82) Swan's GCs. wc esse socde wees
Simor-Bouyier. swvcese es cc0t 048 | Syckle... consssc aus We eae Uae
Silliman’s Russet ?.......... 572 | Syluanche vert @ Hiver ....... 424
Bae le oo wiside ed cere he ves be 12-486: |} Sylvange.. bevy s20's Shes gee oe
IBSEORAL uh, io.0 a ks chaser etete-s bist 443 | Tarquin de Pyrennees........ 550
Smih’s Bordenave...... eh S20! Lavlon Pear..*.- donb oes ote . 550
Smith's Pennsylvania....... DTD | LGR, «sss ocietnn.s eee eee tre oa NAEE
SMOkCbOUSE ...-on 5 omenrdve sss BOB | LBA. veg Scher iocotevenetvorare mene 564
SNOW, FLOWEP Ss va visesc nse ee 500 | Theodore Van Mons....... 3. 651
DUO: PEUr: ois. sia cM aa 8 ate 436 | Thompson's... 229 sees ae ybbR
GME C ois wine a wate Bers SADIE [ROL Docs ralacoxa ore cens coveppwtoveta aay 553
Souveraine A Mier ..... eee | RAwerlin dk 5... aieawie wee ae 558
Soldat Laboureur............ BAS. | Thorny Rose -.:. ési0ecnsaes sve 583
Souveraine de Printemps .... 544 | Tillington...............-5- 584
Soliveraine @’Ete............ 545 | Totten’s Seedling............ 553
Sommer Apothekerbirne ..... 583 | Triomphe de Jodoigne....... 553
Sommey Gute Christenbirne .. 583 | Triomphe @ Hasselt.........- 554
Spice, or Musk Pear......... 581 | Zrowve de Montigny ......... 474
Sponge ..... append CRs 481 | Triomphe de Nord........... 472
Aptce Dubber . 0.51. ok eiawred gin we 567 | Triomphe de Haslet.......... 472
ROBT ao arava; shaeitieVavele jog wte's SF 667 | Drout Pear... dec. nade ee Oe 500
SLEPUDE, .. 6:05. eae acorn: BAD | PVISD.. ,<,0scheuecsisostsrsros Bet Geen 553
Stevens (Genesee. suisse. thee DAW: |) LV SOM orc aeleryavdetbieconseiee eieate 445
Styrian...... bain sahara toa BO) WCHL Gas» os vn ocdtvie hero pales RN 514
SHIRES. cislen of Me Pie tee rr 546 | Unedales St. Germain........ 587
Stone........ Ridede clay ia oe B81) Cpper: Crusty cp ei eee ats 553
MEGUNEON < «.c.c.d0la« awiere a toe AG: || RWATLISbe-: mcchet! iy sierata Vora ardare 445
SCLE, VOTE fons ave jntas vis al Maree ¢ DSPs Uiwehlan ;... Ads. 06s jam eperedeeinte 554
MORE LOM) a2 Siscievonvae oe ete BBQ) Vien Buretin cc. .3 wri icioseacceertatee 554
Sucree de Hoyerswerda...... SO Yam Maru... :.:.):ci erase cnet 554
Sugar of Hoyersworda ....... 582 | Vallee Franche...........405 584
SUIVAER, 5.0554) bac SARL Se I 549 | Van Mons Leon le Clere...... 584
Supreme de Quineper........ 549 | Virgouleuse ...........008 06 584
Surpasse Meuris. ........«0.%.) 549 | Vanquelin... .... 2. cus sisuis ate 554
Surpasse Crassane..........- 649) | Van Assche ....0, 620105 Ghat 554
Summer Thorn ...s0eeeeeees BIB.| Videw Asseme ixew ns icine siecle 554
Surpass Maria Louise........ B79 | Van Asshe..iciw ses dcive vise 554
Surpasse Mewrice.........04+ BSL) Headenci at cverew ‘nk leiatau fe eee 436
Summer St. Germain ........ 582 | Van Mons No. 154........4. 496
Summer France Real......... 582 | Van Mons,. No. 1238......4.% 569
Summer Rose...........00. 583 | Van Mons, No. 1218.... ... 570
Summer Bon Chretien ....... 588.) Van Mons. .3...:05 esis snnea en 520
Summer Good Christian ..... 583) Van Mons, No. 889.........- 549
Superfondante............4- 583 | Vermillion d Ete..........4. 514
Nummer Ball. aswee. ae via bee 585.| Vermilion @Hte .......0000 574
Summer Portugal ........04++ 582 | Verte Longue de la Mayenne.. 498
Suerrier @ Automne.......... 543 | Verte Longue of Angers..... 555
Summer Doyenne ........4-+ 434 | Verte Longue..............5 556
Stbree Doree.i\s .sa. k's hea vears B26: | VeZzouzmere..).. bates mien oris 556
SUAAT RAGR! set narick mcm pals op de 450\| Vicar of Winkfield.......... 557
BUDE INE 0 ose due dad wees 514 | Vicompte de Spoelberch...... 558
Summer Beaaty... ce. 000+ BIA, Virgaltew... .. cic. SS 436
Summer Bergamot ...-.....+ BOO Mengaloo'y ists. Lt ehewia eis 436
Surpasse Virgalieu..........% 550 | Warwick Bergamot.......... 436
Surpasse Virgoulewse ........ BOO PEAY NE 5. < 5.0 arasow' ele phi ailele Bm 444
Suzette de Bevay .........6% GOO! "Watertown « ask rinas woe 482
Swiss. Bergamot. .... 0... se0. BOA Waterloo... .)... nti Sate clelateenye 494

SWEELISUMIED jo sv swe vo ta 514! Watermelon. ......seeeees 508

PEARS—PLUMS.

Page
WiaMeT OR isos ere vxnctese ® ake 558
WY OR foe og Sais stdhowdipeernewa 558
WRMEDINSDON: 52. 35 clas i one oad 559
Weisse Herbst Butterbirne.... 436
Wiendell oi co sc. yee ghee. 559
Whenicnttien ss. 5 tee eek cs .. 560
Pybarton’s Marly. 21... 2 oss . 560
White Seedling... 2. wisjecis sas 560
White Bewrre oi... 6sae ss we. 486
White Autumn Beurr2....... 436
William Edwards’...........- 584.
Wiiiliams)) Marly. «0... 2aahtie tie 561
- William the Fourth ......... 520
Williams's Bonchretien ...... 421
Waa mS ON 22S civiarSi5.ciaelenk seme 560
Wailerm0Z.c. 6 ose cce'es sian tenis 561
WMT CONS Sete os ateiodn wis 561
WUPNDUR sce 268 fan, vob a ah dee 561
MGR AMSON wis: 3's a diorwe ysis ais Ge DOL
Winter Seckel........... see (O62
Wanter Nelis..o 3 ss 5 S606 whee 447
Winter Orange........404. sae?
WUEUOR REL 5 Scie scatare Cetera is 587
Winter Bergamot.........+05 564
Winter Beurre ........ a pate"
Winter Virgalieu..... ashe anual 570
Winter Vergelieu ...sesc.00s 491
Wilhelmine........00. Sava va 513
Windsor ic 'sciea" en ee terete’ 585
WBE Ot yor A css oe erage agentes 560
Wie GO Wisin <'s secvec ais swt 562
PR UTCOMNOETG’: © os» jae ins a pein 526
Pte see d.5) Sa! oe) Sie ts ol Secs ot Cah 585
Veilow Butters, sos wsindicte bois 436
Fark: Bergamot x sci viewings «8 9's 565
CATO are rb s Oc Klara hela oat yay 585
Zephirin Gregoire ........... 562
Zephirin Louis Gregoire...... 562
FOST BO AUbY ss o-n os .0 plas leieiete 2 562
Zoar Seedling........ ieeietesais 562
PLUMS.
Abricotee Rouge............ 401
Aibricot Vert ooo Fates Me Sia 362
Abricotee de Tours........... 401
AAR COLEES. woe a. eee Pee 401
Argon Patten: s-< eateidiseiae «elas 368
American Wheat ....... sa: 401
American Yellow Gage ...... 872
Amber Primordian ......... 885
Angelina Burdett.......... +. 373
Apple: Phim).is'ssapioa es dle Ras 373
Appicotie i. cip:s's Manila sal edee 401
Apricot Plum of Tours...... 401
Autumn Gage.......... pte BT3
Amine Hates once cave owe ves 402

Page
Belgian Purple... n.d eas csin'sici SIS
Belle de Septembre.......... 878
Beekman’s Scarlet........... 887
BRE IN foi" oo) aoa als, <a sees 808
Black Damask............ .. B74
Black Perdrigon.. Eietevolcha; elaniaane 402
Black Morocco..... ae Neal lesa 389
Black Damson «oon vidiie dose 377
Black Imperial. ....... ..0. 874
Bleecker’s Gage........000+ ses 859
Bleecker’s, Scarlet.:.'. Seiwsia'sis ¢ 387
Blue Imperatrice....... es Weed 15%!)
Blue: Perdrigom):4.2°s4saeh.os 401
Bee “GALE. joecities bnty biel Iain 2 402
Blue Perdrigon.....ccevss-s 391
Biue Imperatrice........... . 397
Blue Hotland....\. ...0:.,.,s0uilses 403
BOGE S 5 SOR aoo52 = ob cele psy |
Bolmar’s Washington me ioterae 371
Bradshaw . ae Buna hek BU
Brevoort’s Purple . pier ehdie. ahaha «.. 402
Brevoort’s Purple Bolmar . 402
Brevoort’s Purple Washington. 402
DOP MTUOLE DF os wis niadeSairacs sei tn 405
Brignole Violette ........+ .. 401
Brveettans sa siectalg ays ciate: BEND IRE
Bruyn GAgeess sh ishisvote steiale tiers 362
Bradford Gage ......++.4. -- 362
Buel’s' Havorite’ 5... j.js..\rs'e8 oh 874
Bury Seedling ......66.4. -»- 860
Burgnon Gage. . ies veseesre 362
Burgundy Prune.:....,..... 374
Burrettes ........ jas ah eaten ON
By heli es edna npip cece eas ote . 402
Caledonian....... AS idee soe. 882
Catalonian....... sis: ohedeietatns Si 385
Chapin’s Barly, 4. 50. S:sn sens . 875
Cherry fas pe ake es givens oo
Gheston ss, wi). soi ens. See thaleleis « 376
Cloth of Gold .......+. Sia Ws 2.
Comumibia. 5 ce ah Saetieisie s 376
Columbian Gage ........6005 376
Coe’s Golden Drop,.......... 360
Coe's Late Red). ie vtiyectels ae 376
GCoe’s Trapertal si.ssaisilc, Se steele . 360
Common English Sloe........ 406
Common Damson ......+.20 377
Common Quetsche .......00+% 393
Cooper’s Large .......... sia CUE
Cooper's dbacge Red. 4. : shay 377
Cooper’ s Large American..... 377
Corse’s Admiral............ . 402
Corse’s Field Marshal........ 402
Corse’s Nota Bene.....0.3... 877
OCovetche.. . 00s Hacer bce se /OO8
Gruger’s Scarlet... 2.3 .0¥..0% S76
RMA Gi as pe Giang Bao aa Ba 375
Cruger’s Seedling... .......0.: 875

750 PLUMS.

Page Page
Cruger’s Scarlet Gage........ 875 | Flushing Gage. . velo ss ey Oe
DAKE... does veedcevnevsss B00'| Fotheringham.: 035i Alo SOs
D Amerique Rouge.......... 875 | Franklin..... Cetye sien Bee
D Avoine.....cececeveseeess 885 | Frost Gage..... Me Neenah eats 881
DAWSON 24s CASE Eee 6s OTT | Post Plame ites tivep OO
DANG ob ev ee’ WoPes. 29898: Patton. hes rosa anare Sarda oa OOe
Damas Gros .......02-0 bs B98! | Galbratthaws.. hte emp cent . 382
Damas Violet Gros...... ... 893 | German Gage .........-.44- 359
Damas Violet ........ Ba 894 German Prune, tec oo see ok 379
Damas Vert s...0:. Sx Fh35"863-| General Hand? Wo4, 0 eo ae 382
Dame Aubert Violette....... 894 | Gifford’s Lafayette .......... 403
Dame Ambert...........+4-. 899 | Golden Gage........ ete wen 360
Dame Ambert Blanche..... .. 899 | Golden Cherry Plum....... .. 876
Dame Ambert Jaune......... BOO WAZOUAED i CLs ware one 6 tee 382
Dana’s Yellow Gage.......... 878 | Gonne’s Green Gage......... 400
DGUDIANE. <n chine ince vaeane BOD [\Greer Gages <x oc ees pee ee 362
De Montfort’. . 2... 378 | Grosse Reine Claude ... pe wie eet
De Delice...... Rise 4- Geers ohare & 860 | Grosse Reine .. 0.2.00. 0s eee 362
Der. Virginie. Scene. obese O1D.| Grosse Dwisante 0 ase 399
Denniston’s Superb.......... 861 | Grove House Purple......... 403
Denniston’s Albany Beauty... 878 | Groundacre.........-..05-0 382
Denniston’s Red ............ 878 | Grimwood's Karly Orleans.... 391
Denver's Victoria?........ .. 897.) Gundaker Prune............ 382
Diamond: -5../. tes os Sowa 402 | Gundaker Plum............. 383
Pitator es SS yates Oe toes 408) (Guthrie's Topans: <i i030 22 = 383
Diapree Rouge ........-.. +1861 |'Guthrie’s Apricot— 27 we. 383
Die Violette Koning Claudie.. 368 | Guthrie’s Late Green......... 383
Diapree Violetie . wooed... cee S76 |Gwalsh., i454. cba ep eeeee nr 403
Romine Dall siewes, Sool ee se 879 | Hartwiss’ Yellow Prune. ..... 383
Downton Imperatrice........ 879 | Hampton Oourt...........-- 391
Double Blossomed Plum..... + 406}: Benry Clays. 2 oc cua, eae 384
Drap-dOr ec soo 7 spate cae be 879:| Buehlander.2% cele eer eae . 384
Drap d’Or of Esperin........ S80" | Holland’: fs. .t2e24 kere ewe 403
Duane’s:Parple vsi4s% see «oe 880 | Holland Prune..........0 046 403
DUAMIOTeN ss Fee eae ee ges 880 | Howard’s Favorite .......... 362
DUG PTUNE TS. tes cea che os 879 | Howell’s Early....... Seo 884
Dutch Queteen. 552s Ssi ese 879 | Howell's Large .. 6.20.5. ven 390
Marly OrOssne wie cae s S.c aiastes 880 | How’s Amber.............5. 384
Early Royal of Nikita ....... S80"| Horse: Phum.s 2 ti ak ve enn es 404
Harly Yellow Prune ......... 881 | Hudson Gage........ at niatatete 364
Harly Scarlet:.. 2 0.3 ce. Dees 375 | Hulings’ Superb............. 384
Barly Damson ......0.0000: 877 | Ickworth Imperatrice........ 385
LARUE VOLO: x canes nae tee 885 | Imperial Gage.............-. 364
Harly. Morocco. coc. ici > ons 389 | Imperial Ottoman........... 365
Karly Black Morocco........ 889 | Imperial.......... A cnc 394
only Damask sce teow an $89 | Imperial Violet ..:....50..4 394
HUAN VOCS vs sate ad Tek ee SOL’) Tmpertale Uis2 a wtewee ce oes 394
Hafly Tours... 0. cececsees 391 | Imperial Diadem............ 361
LON UY TEOY Cs obs Wee sate ores ans 396 | Imperiale Violette........... 394
LOGY ELUM arses setae Sarees © 399 | Imperiale Rouge ........... 394
Rairey OV eee banteakeet 403 | Imperiale Blanche........... 399
LGTY RP TUNG Non Ss ocaele ay 408 | Imperatrice ........... ae, rea SDS
EmeraldyDrop: ai ieise ce ee es 881 | Imperatrice Violette......... 393
Huslish Wheat oe 381 | Imperatrice Violette Grosse .. 398
Fair's Golden Drop........++ 860 | Imperatrice Blanche......... 399
Fellenbeng o%.. ues aegis oa hearer Sole taabella.: : sete geet nea ee 385
PMOVERCE iy Ue havee ss Se evisee 394 | Isleworth Green Gage 362

Italian Prune voles s: y Seats
Ives’ Seedling ............--
PAUNE) HAtVE 5. were cect eves
Jaune de Catalogne.......++-
DRLETSOM Soc ereienc saree aenes
Jenkin’s Imperial...... 1.2.2
PUESON'. 56. Kei’ Sore NAW eS
Keyser’ s Plum..... Se at
RE e Ss a Soild ae ais ter Oates
Knight's No. 6. i wane Ga PIG ater
Knight’s Large Drying ......

ae BEC teUsef: 5; Se ce ens el ofthe
Large Green Drying.........
Large Early Damson......-.
Large Long Blue......c0.00s
Dive: Bolmer.. 3 svaisteva/s'seyarele
Late Yellow Damson ........
Lawrence’s Favorite ...s.....
Lawrence's Gage........e.00
Langdon’s Seedling..........
STREUD 200 rains sa 'as'es dnote a
Lewiston Egg ........... aie
Little Queen Claude a Bane dete i
Tittle Blue Gage.........e0%
Lombard ...... epaeiarerare aaa
Louis Philippe. mv... .0e.ss we
POMS SCarletiecicic ois o.80osheite's
Lucombe’s Nonsuch.........-.

Mia SG. ia RENSERSS a eae ots
Mamelonnee.......:... ate
Marten’s Seedling............
Maitre Claude..... steppe alsa eya
Manning's Long Blue .......
Mamelon Sageret ........++:
Magnum Bonwm os... esis
AEA ECTESS: S070 's hisdere asa Steet ine
McLaughlin ....... Giadelehslals:'<:<
NO oe os ze acon: 59. SES Rey,
Mirabelle Tardive...........
Mirabelle-. . 0... ateteteer aye ts, ¢ A
Mirabelle Petite ..... RYAN cp
Mirahelle Jaune ...... ah ge Seats
Mirabelle Double .........-.
Mirabelle Grosse... ...eee0es
Miser PUM s ovle ve seeds nls 650%
MGITING werd oko «fates oan’ vw eeeawvalalcies
MONIOS Sains s sSuciels «> Saas
Monroe Hgg......-- PO ar ier
MONSICUP os 6. dininss 6 bs\0 Car ee ae
Monsieur Ordinaire .........
Monsieur Hatif .. aoe
Monsieur Hatif de Montmo-
rency Sat aie
Monsieur Tardif iy sta anachis ta'
Montgomery Prune? ........

~

PLUMS. 751

Page

386

404
892

865
865

404
400
402

387

Page
MGTOCED, » occctse tise secre 389
MPMI DRT Ys siawisiecn. de Wome 389
Myrobolan .......... saw ce, ee
ING Chain: <i ajo its Saligaieine ee% 390
New Early Orleans....... «+ 391
OVE), Ov eairs valase'e's wis clontines 391
NewYork Purple... dais vicinss 402
New Golden Drop........... 360
New Washington ..........- 371
DY OPO GLVE « «g's « Rielerahttaleee 391
A: OR COANE NG Foi PRS ren .. 390
ORO! 6 5 cia Sas od SOS elewissooD
ORANGE GAG Cian Ase oe oe 390
ORICaDS: 25) rn WIS Re areas Wines SOO
Orleans Harly.........+ a Feats
Orleans, Smith’s:.. oc.yscs.. 366
Parsonage FE he gene ie ees 367
Péach; Plum: 03s yp aeeee woe
Peach! PU s, Sunes, wah She ie 390
PENONSEOES «caver een neat 391
Peoly’s Early Blue........... 404
Petite Reine Claude.......... 400
Perdrigon Violette ....... --- 401
Perdrigon Rouge......... oes 405
Perdrigon’ Violet’... 2000s. 391
Perdrigon Blane........000+ 405
Pag eos: HAArt ,sicis's's stein sievstats 894
Plum de ViInde ......... wee. O91
Pond’s' Seedlings... cis.ctoies eof 404
Pond’s Seedling............. 391
Ponds Purple....... Baleletaisrs 404.
Plum of Louvain.... 2.00.4. 392
Precoce de Bergthold . .. 391
Precoce de Tours..... ...... 391
Prince’s Orange Egg ....... . 392
Prince: of /Walesanuiexietcasia4 892
Prince Engelbert..........0..' 392

Prince’s Orange Gage......... 408
Prince’s Imperial Gage....... 364
Prune, Manning’s Long Blue.. 392

Prune de Louvain............ 392
Prone:d’ Agen: 5). .:..,c0% leenies 368
PPUNE. Beene: 3 2.55 asic hala Sere 390
Prune @ Allemagne........++ 393
Prune P Buf, Lisctbieiael. Hod -. 394
Prune © -Aléesse «i-5:s. 31.40% la . 898
Prime SUgsee aie av om gia visions 395
SEVNDUILE dy EE ICnw ava; ial 5) aj ephindiotee ota 367
FUE BABE. & «snp», -j6 gee a a 368
Prune de St. Barnabe ....... 385
Prune de Brignole ........+: 368
Prune de Bourgoyne......... 374
Prune de la St. Martin ...... 376
PLUG: SUi886 oa «:7avastspolee see 381
Prunus Myrobolana......... 375
Prunus Cerasiferd........+++ 375
Pree GAG 2 So a2uie, 5's, oe einen . 368

152 PLUMS.
Page Page
Purple Favorite......2.....% 868 Simiana .......-. penON's ages 398
Pires, Tyg: vo on Gee ete'es .... 894| Small Green Gage........... 400
Purple Magnum Bonum ..... 394 | St. Maurin. ..... 602... eee . 368
Purple Damson ...........+ 877 | Steer’s Emperor ............ 882
Purple Magnum Bonum..... PSO | Subse. cpus haan neces pn SOE 398
Quackenboss,........eesiseee 8938 | Sucrin. Vert... eeeeiee. te. 362
Quetsche de Dorelle N ouvelle Superiour Green Gage....... 364
TAT asai a cysig iss asso ble 398 | Sweet Damson...........4. . 404
Quetsche, or German Prune .. 393 | Sweet Prune. ates acetate win seme 398
Quetsche Grosse.......+ Pos sMO98 | Swiss Plum .065.¢ Pee eS 398
Quetsche d Allemagne Grosse.. 398 | Thomas..........0. +0000 00% 398
Queen Mother.............. 894 | Trouvee de Voueche ........ 398
Queen Victoria?......00e2.- 897 | True Large German Prune... 398
Red Magnum Bonum ........ 894 | Turkish Quetsche ........... 398
RHO Gages... ahciccs cotios 2c OO94 Vt Bonne nog tie. $iaVIo 362
Red Perdrigon.............. 405 | Veritable Imperatrice........ 359
Wee Damn ashi wr. tek wi vliooele Cpe OU |) NAMES ered doe BS aR Me 398
Red Queen Mother .......... 894 | Violet Perdrigon ......... .. 401
Red Imperial...... oo Wives 0c BO) Violet de. Touree cee. 391
Red Magnum Bonum........ 366 | Violet Perdrigon............ 366
Red Gage...... seecceceeces 404] Violet Queen Claude se ea 368
Reine Claude Rouge..... var. 894.| Veolet Diaper. Seo Aeeee 376
Reine Claude Diaphane....... 395 | Violette Hative.............. 891
Reine Claude d’October...... 395 | Violette............ NEE Epa 359
Reine Claude de Bevay....... 370 | Virginian Cherry........... 375
Reine Claude. sare e's ded de Wao BOD | Washinaton, vaio etites sar sae 371
Reine Claude Blanche........ 400 | Wax .....ccceeeees jeer es
Reine Petite Hspece.......... 400 | Waterloo ...... os URES 360
Hembree NOG, 5,6 asa sweet he es 394 | Wentworth ........ Teak sk tt. 399
Reizenstein’s Yellow Prune... 395 | White Imperatrice........... 399
Rhinebeck Yellow Gage...... 405 | White Magnum Bonum....... 399
Rhine Claude Violette ....... 868 | White Apricot.............. 405
Rivers’s Early Prolific........ 895 | White Perdrigon............ 405
River’s Early Favorite... .. 24.895 | White Damson es ss... 2. see 405
Ritb es, NO. las e8at ORS weses 895 | White Empress ...... ou tt . 899
River’s Early, No. 2. ....05.6 895 | White Hog. ccesecesicieuees 399
Robe de Sergent..... weeesee+ 868 | White Primordian.. -- 885
Roche Carbon. fii iceesse 56.861) White Moguls ccc cacviseecs 399
Roe’s Autumn Gage......... 873 | White Imperial rPs cep db eee 399
Royalesea.k% PWT 8170 | White Holland ..........24. 399
Royale de Tours..... ......- 395 | White Gage. .1.00 ee 400
Royale Hative.......eesesees 396 | White Prune Damson........ 405
Royal Towrs........ wecveees 395 | White Damascene.......... - 405
Saint Catherine........ weve l BOG.) Witte Gages: ato eaVey ens oe 364
Saint Martin’s Quetsche...... 897 | White Gage.. He he 872
Saint Martin. ...... Sahih eo 876 | Wilkinson «666068 400
Saint Martin Rouge.......+: 376 | Wilmot’s Green Gage.......- 362
Saint Cloud.......008 -.-.. 882 | Wilmot’s New Green Gage ... 362
Schiuylor:Gage-..s\sjoisjedie%ss% 871 | Wilmot’s Late Green Gage... 362
Schenectady Catherine....... 397 | Wilmot’s late Orleans........ 882
Scarlet Gage........ Tet ne 404 | Woolston’s Black Gage. vous at 20D
Sea or Early Purple.......... 897 | Yellow Gage, Prince’s.:...... 872
Semiana.. <0 2% Ped os oe S97. | Yellow Gage. oo... 80.0.2 2% 400
Sharp’s Emperor............ 897 | Yellow Egg ...... a 399
Shiston’s Early.............. 403 | Yellow Magnum Bonum...... 399
Shailer’s White Damson...... 405 | Yellow Apricot.........-..+- 401
BRO dois iitote np arom ee Pa ee 403 | Yellow Perdrigon .........- R79
PIMINCAG nares vid ites eae epee ADE |TZHOCHRCNG 5 s.c\ ae steele Sees OF 233

STRAWBERRIES.

STRAWBERRIES,

Page
Aberdeen Bechive............ 681
POET SNS oo nw nwo 22 6 O82
Admiral Dundas ............ 672
1 SRR le TA hac pois Bl 672
eer M TONG: He sk ce ais ate 672
American Scarlet... 0.26%: 675
Atkinson's Scarlet .......... 681
Austrian Scarlet........000. 680
Bishop’s Orange ............ 673
Bishop's NEW 0. awa a nis vinvere 673
Black Roseberry ..:........¢ 679
SE TINGE hoe 672
Black Fmperial . 0s sec cciens 672
ee LO a a ee 682
Pusianiskme «ise cao eee cae 669
ois Queen fee 673
Bephton: Pine: /2./i..'8<'s. t 673
Brewer’s Emperor........... 679
Buisson des Alps Blanc, de... 684
Burr’s New Pine...... sidatageys 670
Burr's Seedling. oo) 2..00is00. 673
Burr's Old Seedling.......... 673
Burr’s Staminate.........+.. 673
Crips Oneie 5 2 cee Ue, ire 673
ENGNG Saree Gaines aap ee ne 9 682
Caperon Royal... .ccceweess 684
Caperon Hermaphrodite...... 684
Woe rO NIG! 21.72) s'a snk > Bin Sinaaies 'o 679
Common Rouge.........24.. 683
Commun sans Filets......... 684
Oars Seedling. sor rie. checks 2 679
Crescent Seedling........... 680
Crnmbom: Gone! 62 svc sept <'« 670
GrystalPalucey treo foco ce ssc 673
ROBT HO AS Hate sloprNeres a 674
Des Alpes & Fruit Rouge .... 683

Des Alpes de Tous les Mois a
Fruit Rouge, &c......... 683

Des Alpes de Tous les Mois a
Fruit Blane, hese... 6. 683
Des Alpes sans Filets........ 684
Des Bois d Fruit Rouge...... 683
Des Alpes a Fruit Blanc..... 683
Deptford ‘Pine. is ssas. ssncals xe 680
Dradem 9 33's ods: cies octane nese 674
Double Bearing.......02.44. 684
DO writing Ase ia U's ass ae Sw 680
Dyede travantte ese sete 674
Dit deb) S 8 ies ie 6 43 oo 680
Duke! of Ment int ge 680
Bitchberry toe eal 670
Harly Virginia. oo. cio e ss. 671
Harly Prolific Scarlet........ 680
Eberlein’s Seedling.......... 680
Bien gray. "44's os sae Sas LOGU
BAP at Sets ee eee 680

153

Page
Finglish Red Wood.......... 683
Hitl-Basket: 7.0660. , ewe rife!
easter Verte 222 50 fx ee eee 685
French Musk Hautbois....... 684
Germantown ......., sisleneeee a Oe
WeCab es ont 22 ene ers NSS 674
Globevs sire Reade ere Sea aia 681
Globe: Scarlet. ees te ae 680
Rppasttle O27 3.5 oS oa cee uley 674.
GFanduflora’s, 2 4ci Nee Cae 682
Green Strawberry........... 685
Green Alpine: ...6066 6600.05 685
Greeny Pines 7k sas Pe 685
Greer Wr Olde es te kate ee ne 685
Greenwell’s New Giant ...... 685
Greenwell’s French.......... 685
Grove End Scarlet .......... 681
Hovey’s Seedling. ........... 671
Pooler 4h hos cael. 9 RUA 675
Hooper’s Seedling........... 681
ERD OSOI TS tp Ny bee A ne .. 675
ition Bays eee ee 675
EPUTL ESN Hh Se 681
Imperial Crimson ........... 675
dinpertal’Scarlet: 3.25. 7S 675
Hear ce lei ah RO Sekar 675
Jenny’s Seedling............ 671
Pemny hander ois Mee = 675
Keen's Pisthlates.: s 6 7.0 681
Keen’s Seedling yy sé05...... 676
Keen's Black Pine........... 676
Knights Seedling... 12.0005 680
Wavintegoiser sis ieee es aac 681
Large Early Scarlet.......... 671
Bate Proc. 5 se Me Be 681
Linge ‘Scamler yn 2ee Ne we eaenck Me 675
hevBaroney of $233 chu ae 676
Lizzie Randolph..........5.. 681
Longworth’s Prolific......... 671
McAvoy’s Extra Red ........ 676
DEC AV OU SING ET co ee te ee 676
M’Avoy’s Superior .......... 671
MAY SNOT. vacate ak 671
Mayomengine, 30h eee ae 676
MeN A For. 515 es oie Secs ote 681
MTOR dae ys ote 681
Methren Scarlet............. 676
Mrethren Castle’... .\iteiiick oe 676
Monroe Starlet, Oy Ls) Mockery 676
Mottier’s Seedling........... 681
Monthly, without Runners.... 684.
Myatt’s Deptford Pine....... 680
Myatt’s British Queen ....... 673
Murphy's Child. ..... 0000065 676
Maske Hautboiase i ee 684
INBtked Pinte a: otek: Fee Mie 676
Newland’s Mammouth........ 683
Nova Scotia Scarlet ......... 680

754 STRAWBERRIES—POMEGRANATES—QUINCES—RASPBERRIES.

Page
Old Pine, or Carolina ........ 682
Old Scarlet Pine we... \ncnios as 882
Old Scarlet. cscvas 1s wd aiielg ors 0s OOS
Omer Pacha. . a a Se it
Orange Prolivc..< ... .~ sic. 677
Orange Hudson Bay.......+- 673
Patagonian Pe Grates ei Bae cro toe 685
Peabody’s New Hautbois . 684
Pennsylvania ....... See viel sin . 677
PNG ADDIE sao oin'aie.0 «sis a 3)
Picton Pine»). . «ses = errs eee / 7
SPPWdered PUNO: k 5.00 es ne ial’ « . 685
PPINGE ALDER. o/s /cnce sain ..- 682
Prince of Orleans...... ets GBD
Prince's Clima xia. 10,s%1<.. 5:6 019 677
Prince of Wales............. 677
Prince’s Magnate ..........- 677
Prolific, or Conical........ .-- 684
PPPOMBIC ssa sb) cde cig's aie > sana sees OO
Profuse Scarlet... .....0- 20+ 682
Bed: W000 2 ior a-\s,00fe se seo oe HOOH
Red Alpine....... BD eAlcaipinr «swOCe
Red-Bush Alpine..........+2 684
Red Monthly Strawberry..... 683
Richardson’s Harly.........0.- 682
Richardson’s Late........ oe. 682
Bival Hudson\.\.).-s sects woiissie NOL
Ross’s Phoentix......-... Sates OLE
ROSEDCITY- sevens. Hie wintis sjeDU
FUOUISEON s+ w's.e.0,0'e~» vivee-400'e LOO
EGB isc te jeep twee aa Gadheten<,¢2008
Scarlet Nonpareil . Grlencetniuctote OS
Scarlet Melting ..........4. - 682
Scarlet Cone ......-+-eeece- 678
Scott’s Seedling........... -. 678
Scotch Pine Apple........+++ 670
Scotch Scarlet .......2-+00++ 682
Schneicke’s Seedling.....+-+- 671
SGHULET ss sais ss aresetanngiem trie thye (sie 682
SSIMMELAL TN oe oc Sm jsieia ase iste ase taiats 678
Southampton Scarlet. - 676
Stoddard’s Alpine i Atesaeer wih oe OSE
Swainstone’s Seedling........ 683
Triumph de Grand..... steer aS
Trollope’s Victoria .....+ee++ 678
Dee Mi. 5 cst ase, Seas - 685
Unique Prairie...... +++ - 676
WAGTOMIA «ale ain johe:sie.o'sisle asp 0.00 O08
Vicomtesse Henricart de Thury 679
Walker’s Seedling........... 672
Washington ....eeseeeeeeees 675
Warren’s Seedling ...+..++++ 676
“White Wood........s-se0++- 685
White Alpine. ......0..+6.-. 683
White-Bush Alpine........-. 684
White Monthly .... :...++++ 683
White Monthly, without Run-
TLETB 6 os ajn\e sin eiee. nie +». 684

Page
Western Queen .......... wee OLE
Wilson’s Albany ............ 679
WiILG ys. sie om are mci ahatare ta claneadte is et
Wilmot’s Superb............- 683
Wilmot’s Superb ............ 685
Wellow Chilie- <5 ciso <a ine.c sa’ apgee
Young's Seedling ay neat peek. Mae
York River Scarlet biorc ate ae tera 675

POMEGRANATES.
Double Red, 2.04.03 «ss». ejsere OSE
Double White .........-20.. 699
Grenadier & Fruit Doux ..... 699
Sub-acid ‘fruited... 5. 2.5 ese. 699
mweet-iruited 0 oc... ss sidiie sie 699
Variegated Flowered......... 699
Wild, or Acid-fruited........ 699
Yellow-flowered............. 699
QUINCES.

Apple-shaped Quince ........ 653
Chinese Quince............+. 654
Coignassier Maliforme......- 653
Coignassier de Portugal...... 653
Coignassier Pyriforme ...... 653
Cydonia Japonica........ o/s x GO
Cydonia Lusitanica ....+..4 653
Cydonier sub v, Pyriform..... 653
Cydonia Sinensis.......++24+ 654
Cydonia v. Maliformis ....... 653
Japan, Quince. <i. a wewciernnis 654
Oblong Quince. .........4- «- 653
Orange Quince .....- 0000s 653
Pear-shaped Quince ..... a Kray:
Portugal Quince... 0% <sieess 653
PYTUS SAPONICE «0% ia inv essa 654
Rea’s Seedling. ............. 653
VA SURG ain an ciesiecei ede she eS

RASPBERRIES AND BLACKBERRIES.

1. Raspberries.

American Red............+. 657
American Black ............ 658
AMEWEIP. < ccc 5 close sindion DOE
Antwerp Red..........02+-+ 657
Antwerp Yellow........0.0+2 657
Autumnal Racubares: nieieecis eon
SAPDEE.. '. 0s cisiainiale nine ep a Ue
Belle de Fontenay.....e...s 661
Black Raspberry... ......++- 658
Brinckle’s Oranges. vie ues 660

BLACKBERRIES. 755
Page Page

Brentford: Cane; . 3). 2a)is.« aie. 658 | Northumberland Fillbasket.... 660
Rubus Occidentalis.......... 658 | Ohio Everbearing...........: 662
RUB ON ards (oh ard <rcici sv weetaials 657 | Ohio Raspberry............. 662
WUaVIBE Bis ehacta's atid yates ee 661 | Old Red Antwerp .........2. 657
AG ONVUG OT. oh es So. ora es Gon Okan ee...) oooh e os a8 ste Ba joks 660
Common Black-Cap ......+++ 658 | Perpetual Bearing........... 661
WOON TLC. os is « Beis Gas pioe 657 | Red Se ee Genes hee 657
MBG BR's ig es » Gxt a .-.. 658 | River's New Large Monthly .. 661
Cornwall’s Prolific ........- 658 | Thimble-Berry...... weap leresee GOR
Cornwall's Seedling ....... ah OD Sa LMUBGOPED,.2 nom oo econ eee Gee
retaR ROd 7a 2. Mes an sles wale 658 | True Red Antwerp........... 657
POSE. stp wiavo'y oe sieve So woavele OBO) | VACIGPIAL SE -. tiaclewcclate takai islets 662
Double Bearing. ss-0 osc hake 661 | Vice-President French....... 659
Double-Bearing Yellow....... Gok b WRIRCE 6o-3 Fass oa diy aie ah crake Se 660
BUIPIE et Note whadu ciclacs etic ae) ayer 659;|. Whate Antwerp... vei. e vole 657
VERGHSR. FROG. s-6 vic osime esc Bol Woodward'.5.c.:3 6s cs'es Soars OGL:
BBSTOUL S50: c2 bisls mate oe one aie 659
EPUOIUR sen 650k nda 5 oie alate 659
LSS cd Dae er Prec eee eee 659 Ff
Framboisier & Gros Fruit . 657 2. Blackberries.
ROUUGI : Pah clei. tinh Siete oko eae 659
General Patterson........... 660 | Bush Blackberry..........- 663
Howland’s Red Antwerp...... ORT Datubeery. 3:2. cance ecte on aes 662
Kineveti's Giant. sit caciis's ee a 660 | Dorchester ............ sce BOR
Knevett’s Antwerp ....... ... 657 | High Blackberry........... 668
Tig LAVOE: 5a scje'- sunahelatays se CVE | LESBO ID ia ra gngn aye eis veh deeb ciet alec 663
Large Fruited Monthly....... 661°) Gow Blackberry. s crielewtne-s',< $62
DB Talal el itt RN Oe eee 658. |New Rochelle ...%.....8.60% P63
Lord Hemouth!s 6x ova sccces's 658 | Newman’s Thornless......... 643
Maenund Bonu, 6 '2 si0is.4 - ass 660 | Rubus Canadensis........... 6E2
Merveille de Quatre Saisons... 661 | Rubus Villosus.............. 663
New Red Antwerp...... «e+. 657 | Seacor’s Mammoth........... 662
Nottingham Scarlet......... 660 | Trailing Blackberry ......... 669

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" GENERAL INDEX.

Almond, its nativity, 2381; uses of, 232; its cultivation, 232; varieties, 288; orna-
mental, 235.

American Blight, 66.

Annual pruning of peach trees, 595 (note).

Aphis, the Woolly, 66.

Apple, its history, 56; where best naturalized, 57; its uses, 57; its quality, 58; propa-
gation, 59; grafting, 17; soil and situation for, 59; planting and cultivation
of apple orchards, 60; the bearing year, 61; pruning, 61; insects destructive
to, 62; how to destroy, 63; gathering and keeping, 67; varieties of, 69; for
ornament or preserving, 228; selections for different latitudes, 230.

Apple Borer, 63.

Apple Worn, 66.

Apricot, uses and cultivation of, 285; liable to disease, 236; curculio fatal to fruit,
236; varieties of tree, 286; ornamental varieties, 242; varieties adapted for
cold climates, 242.

Ashes, a cure for peach borer, 597. -

Aspect of fruit trees, 50.

Bark Louse, the, 66.

Bats, useful as destroyers of insects, 56.

Bending down limbs, to produce fruitfulness, 84.

Berberry, description of, 243; its use and culture, 248; varieties of, 248.

Birds, as destroyers of insects, 55.

Black Gum, fatal to plum trees, 357.

Black Walnut, 348.

Blackberry, culture and) varieties of, 662.

Blight on Apple Trees, 67.

Budding, 19 ; proper season for, 20; shield and American shield budding, 21; reversed
shield budding, 28; annular budding, 23.

Butternut, 348,

Canker Worn, the, 64.

Caterpillar, 63; to destroy, 64.

Cherry, its history, 244; uses of, 245; gum of the, 245; as shade trees, 246; soil and

: situation for, 246; propagation and cultivation, 247; classes of, 248; orna-
mental varieties, 279; selection of as to ripening, 281; hardy kinds, 281.

Chestnut, 349.

Chamomile to destroy insects, 54.

Cider, how to make, 68.

Citron, the, 695.

Coal Tar, a remedy for grubs, 54.

Composition for wounds in pruning, 82. ~

758 GENERAL INDEX.

Codling Moth, 66.

Crab, wild species of, 57.

Cranberry, description of and value, 287 ; its culture profitable, 288,

Cross-breeding, 9.

Curculio, 853; habits of, 854; how to destroy, 855,

Currant, its history and use, 282; propagation and culture, 282; varieties of, 288
ornamental, 286.

Curl, the, in peach trees, 604.

Cuttings, to propagate by, 26.

Cucumber Bug, the, 686.

Duration of varieties, 701.

De Candolle, remarks on decay of varieties, 702.

Deep planting to be avoided, 45.

Disbarking and ringing, 34.

Eyes, or Buds, to propagate by, 27.

Fig, its history, 288; its secret blossom, 289; propagation, 289; soil and culture, 289 ;
oiling the fruit, 290; varieties, 291.

Filbert, varieties of, 349.

Fire Blight, 412.

Frozen-Sap Blight, 414.

French Standard Names, key to, 711,

Fruit, production of new varieties, 1.

Fruitfulness increased by root-pruning, 82; by bending the limbs, 84.

Glands of the Peach, 606.

Gooseberry, description and uses of, 294; propagation and culture, 295; varieties, 296;
list of new English, 298; selection of, for garden, 299.

Grafting, uses of, 12; proper time for, 13; scions selected, 18; stock for, 18; theory of,
14; confined to certain limits, 14; its manual operation, 15; splice and tongue
grafting, 15; cleft grafting, 17; grafting the vine, 18; saddle grafting, 18.

Grafting Clay, 19.

Grafting-Wax, 19.

Graft, its influence on the stock, 26.

Grape, history of, 299; uses and soil, 800; propagation, 801; culture of foreign, 302;
renewal system, 303; Ph under glass, without heat, 804; soil for vinery,
804; pruning, 305; routine of culture, 806; thinning the fruit, 306; culture
under glass, with fire-heat, 8307; construction of vinery, 307; the border, 308;
the spur system of pruning, 309; diary of Mr. O Johnson, 810; insects and
diseases peculiar to, 817: varieties, 318; selection of foreign for cold vinery,
846.

G.ape Beetle, 332.

Hickory Nut, 348,

Hybridising, 9; limits of, 10.

Inoculating Fruit Trees, 19.

Insects, remarks on, 51; to destroy by hand-picking, 52; larvae, or grubs, 53; salt, a
remedy for, 53; to destroy in the winged state, 53.

Insect Blight, 413.

Knight, his mode of raising new varieties, 701 ; his theory on the decay of varieties, 701.

Knots Disease, fatal to plum, 356.

Layers, propagating by, 28.

Laying in by the heels, 47.

Lemons and Limes, 694.

Lime, a cure for peach-borer, 597.

Loams, best adapted for plantations, 48,

Longevity of Peach Trees, 595 (note),

Longworth, Mr. N., his zeal in grape culture, 831.

Madeira Nut, 848.

Manure for fruit trees, 45.

Melon, its history and culture, 686; insects attacking, 686; Persian, culture of, 687;

varieties, 687.

GENERAL INDEX. 759

Mildew in grapes, 332.~

Mice, to prevent girdling trees, 710.

Moths, how to destroy, 54.

Mulching, 45.

Mulberry, habits and varieties, 847 ; the ever-bearing, 347

Nectarine, its history and culture, 644; curculio an enemy to, 644; varieties, 645.

Noyes, Darling, remarks on the yellows in Peach, 599 (note).

Nuts, European Walnut, Hickory nut, Filbert, 348 ; Chestnut, 349 ; the Chinquapin, 349,

Olive, history and uses, 695; propagation and culture, 696; varieties, 697.

Orange, history and uses, 691 ; soil and culture, 692; insects on, 692: specific against,
693 ; varieties, 693.

Peach, its history, 588; uses, 590; propagation, 591; soil and situation, 591; pruning,
593; training, 594; insects and diseases, 595; yellows in, 597; symptoms,
597: cause, 599; remedy for, 603; varieties, 604; classification of freestones
and clingstones, 606; curious or ornamental varieties, 642 ; selection of choice
sorts, 643; hardy sorts, 643; selection for the South, 644.

Peach Borer, 596; remedy for, 596.

Pear, history of, 407; its nativity, 408; extraordinary specimen of tree, 408; uses of,
408; gathering and keeping, 409; propagating, 410; soil, situation, and cul-

ure, 411; diseases of, 412; insect blight, etc., 413; selection to ripen in suc-
cession, 585; for cold climates, 585; for dwarfs or quince stocks, 585; foreign
varieties, 586.

Persian Melon, culture of, 687.

Planting deep, bad effects of, 45.

Plum, history and use, 350; propagation and culture, 352; soil, 353; insects and
diseases, 353; curculio or plum-weevil, 853; how to destroy, 354; varieties
classed, 858; ornamental varieties, 406; selection of choice sorts, 406; varie-
ties, 419.

Plum Weevil, 353.

Pomegranate, history and uses, 698; propagation and culture, 699; varieties, 699.

Position of fruit trees, 48.

Potash Wash for fruit trees, 710.

Preparing soil for fruit-trees, 43.

Propagation of Varieties, 12; by cuttings, 26; by layers and suckers, 28,

Prunes, to make, 351.

Pruning, to promote growth, 29; to induce fruitfulness, 82; annual, produces longevity
in peach trees, 595 (note).

Quenouille training, 36.

Quince, its history and use, 651; p: opagation, culture, and varieties, 652; ornamental
varicties, 654. :

Quince Stocks to dwarf pears, 411.

Rabbits, to prevent girdling trees, 710.

Raspberry, its habits, uses, and culture, 665; varieties, 656.

Remedies for Blight, 417.

Renewal Training of Vines, 303. *

Ringing and Disbarking, 34.

Rivers, Mr., on Root-pruning, 32.

Root-pruning, 33.

Salt, used to destroy insects, 53.

Saddle-grafting. 18.

Scale Insect on Orange, 692,

Scions, to select, 13.

fea Air, effects of, on fruit trees, 709.

Seedlings, to raise, 5.

Shortening-in, mode of pruning the peach, 38.

Shellac, for wounds in trees, 3%. -

Slug-worm, 419.

Smells will drive away winged insects, 53.

Soil, best for fruit-trees, 48.

760 GENERAL INDEX.

Soft-Soap, for stems of trees, 710

Species of Fruit Trees, 3.

Spurring-in, training the vine, 302.

Stopping the bearing shoots of the vine, 803.

Strawberry, history and uses, 664; propagation and soil, 665; modes of culture, 666;
fertile and barren plants, 667; varieties, 669; sorts superseded, 679; Alpine
and wood strawberries, 683; hautbois strawberries, 684; Chili strawberries,
685; green strawberries, 685.

Suckers, propagating by, 29.

Stocks, for grafting, 13; their influence on graft, 24.

Taking up Trees, 42.

Thorn, the, good stocks for pear trees, 410.

Tobacco-Water, remedy for insects, 54.

Toads destroy insects, 56.

Training, remarks on, 35; its objects, 86; conical standards and quenouille training,
86; fan training, 89; horizontal training, 40.

Transplanting, remarks on, 41; best season for, 41; preparing the places, 48; proper
size for, 46; laying in by the heels, 47.

Trellis, use of, for the vine, 303.

Trenching, to improve soil, 50.

Vallies, objectionable for fruit trees, 51.

van Mons’ Theory, 5.

Varieties, to produce new, 3; tendency to change, 4; influence of grafting on, 5; Van
Mons’ method of raising new, 5; cross-breeding, 9; propagation of, 12; remarks
on the duration of, 701; Knight’s theory on the decay of, 702; effects of climate
on, 703; to restore decayed, 708.

Vine, grafting the, 18; culture of, 302.

Vinery, cheap mode of building, 304; for fire-heat, 807 ; diary of culture, oe

Vineyard Culture, 331.

Water Melon, its uses, culture, and varieties, 689.

Wash for stems of fruit trees, 710.

Weevil, attacks plums, 353.

Whale-oil Soap, to destroy insects, 54,

Wild Plum, varieties indigenous, 350.

Woolly Aphis, the, 66.

Wounds made in pruning, composition for, 32.

Yellows, disease of, in Peach, 597; symptoms, 597; cause, 599; remedy, 608,

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