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THE 


FRUITS AND FRUIT TREES 


-AMERICA; 


fHE CULTURE, PROPAGATION, AND MANAGEMENT, IN THE GARDEN AXD 
ORCHARD, OF FRUIT TREES GENERALLY} 


WITH 


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


‘ as 
L : 


BY Av JS°DOWNING. 


CORRESPONDING MEMBER OF THE ROYAL BOTANIC SOCIETY 3F LONDON: AND OF THE 
@ORTICTLTICRAL SOCIETIES OF BERLIN; THE LOW COUNTRIES, MaSSACBU0- 
SETTS* PENNSYLVANIA; INDIANA, CIN€§NNATI, E7T:3. 


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 “each. 
MaRvELL 


FOURTEENTH EDITION, 


— 


— — 


NEW YORK: 
WILEY & HALSTED, 


No, 851 BROADWAY. 
1856. 


a a a an a = ee re ee ee a S— ————— + - S a ee me ee Be es we be 


Fiutered wccording te Act of Congress, in the year 1945 by 


A ats DORN DINGY, 


kp the Clerk’s € dice of the District Cour of the United Stutes, fer the Southern Distriet ef 
New-York. 


fr) 
Van Lyon ge 


View Yor State {ify 
o>) 14a7rY 


TO 
MARSHALL P. WILDER, Ese., 
PRESIPENT OF THE 
MASSACHUSETTS HORTICULTURAL SOCIETY, 
THis VOLUME 18 DEDICATED, 
BY HIS FRIEND, 


THE AUTHOR 


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Wiel 
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PREFACE. 


A m wn born on the banks of one of the noblest and most fruitful 
rivers in America, and whose best days have been spent in gar. 
dens and orchards, may perhaps be pardoned for talking about 
fruit trees. 

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


rate climate. 
“If a man,” says an acute essayist, “‘ should send for me to 


come a hundred miles to visit him, and should set before me a 
bashe, of fine summer fruit, 1 should think there was some pro- 
portion between the labour and the reward.” 

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

Happily, the number is every day lessening. America ig 8 


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. WhenI sayI heartily desire that every man should 
cultivate an orchard, or at least a tree, of good fruit, it is not 
necessary that I should point out how much both himself and 
the public will be, in every sense, the gainers. Otherwise 
1 might be obliged to repeat the advice of Dr. Johnson to one of 
his friends. “If possible,’ 
1 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 


’ said he,“ have a good orchard. 


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 forevery 
part of the country. But opinions differ much as to the mer. 
its of some sorts. Those which succeed perfectly in one sec- 
tion, are sometimes ill-adapted to another. And, finally, one 


PREFACE. vu 


needs soine accurate description to know when a variety comes in- 
to bearing, if its fruit is genuine, or even to identify an indifferent 
kind, in order to avoid procuring it again. Hence the number 
of varieties of fruit that are admitted here. Little by little [ 
have summoned them into my pleasant and quiet court, tested 
them as far as possible, and endeavoured to pass the most im- 
partial judgment upon them. ‘The verdicts will be found in the 
following pages. } 

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

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

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

These foreign fruits have now been nearly all proved in 
this country, and remarks on their value in this climate, deduc- 
ed from actual experience, are here given to the public. To 
ou. native and local fruits especial care has also been devoted. 
Not only have most of the noted sorts been proved in the gar. 


vill PREFACE. 


dens here, but I have had specimens before me for comparison, the 
growth of no less than fourteen cf the different States. There 
are still many sorts, nominally fine, which remain to be colleet- 
ed, compared, and proved ; some of which will undoubtedly de. 
serve a place in future editions. To the kindness of pomolo. 
gists in various sections of the country I must trust for the 
detection of errors in the present volume, and for information of 
really valuable new varieties.* 

Of the descriptions of fruit, some explanation may be neces- 
sary. First, is given the standard name in capitals, fol. 
lowed by the authorities—that is, the names of authors who 
have previously given an account of it by this title. Below 
this are placed, in smaller type, the various synonymes, or lo. 
eal names, by which the same fruit is known in various coun- 
tries or parts of the country. Thus, on page 386, is the follow 
ing : 

117. Firemisa Beauty. § Lind. Thomp. 


Belle de Flandres. Impératrice de France. 

Bouche Nouvelle. Boschpeer. 

Bosch, Josephine. ; incorrectly 
Bosc Sire. | Fondante Du Bois. of some. 


By this is signified, first, that FLemisq Beauty 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 two latter names—Josephine, and Fondante Du Bois— 
it is incorrectly known in some collections; these two names 
really belonging to other distinct pears. 

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 


*It 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 1p 
appearance by new soil and different climate A new variety must possess 
very superiour qualities to entitle it to regard, now that we hare so many 
fine fruits in our collections, 


PREFACK. ix 


catalogues issued here and Abiond, suppose that all nine of the 
above are different varieties—when they are really all different 
names for a single pear. In this record of synonymes, I have 
therefore availed myself of the valuable experience of the Lon. 
don Horticultural Society, and added all the additional in. 
formation in my Own possession. 

Many of the more important varieties of fruit are shown in 
outline. 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 
ofien 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 
tc mislead. I believe the general character is better ex- 
pressed by specimens of medium size, or rather below it. 

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

In Massachusetts, to Messrs. M. P. Wilder, S. G. Per- 
kins, J. P. Cushing, B. V. French, S. 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 Dennis‘on, of 
Albany; Alexander Walsh, of Lansingburgh; T. II. [lyatt, 
of Rochester; R. L. Pell, of Pelham; C. Downing, of New 
burgh; and Wm. Il. Aspinwall, of Staten Island. 


x PREFACE. 


In Ohio, to Professor Kirtland, of Cleveland ; Dr. Hildreth, of 
Marietta ; and Messrs. N. Longworth, C W. Elliott, and A. 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 
Brown, and Col. Carr, of Philadelphia. In Maryland, to Lloyd 
N. Rogers, Esq., of Baltimore. In Georgia, to James Camak, 
Esq., of Athens. 

A. 3. De 

Tlicntanp GarDENs, 7 

Hewburgh, N. Y., May, 1845. 


ABBREVIATIONS AND BOOKS QUOTED. 


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

Annales de la Société d Horticulture de Paris.—Paris. In monthlv 

Nos. Svo. from 1827 to 1845, 

Annales de P Institut de Fromont. Par le Chevalier Soulange Bodin. 
Paris, Svo. 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, etc. Par A. Poiteauand M. Vilmorin, 
Paris. 12mo.—yearly volume. 

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

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

Bawnann’s Cat. Catalogue des Vegetaux en tout genre dispanible dans 
)’Etablissement des Fréres Baumann, & Bolwiller, 1842. 

Coxe. A View ofthe 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 Chap- 
tal. American ed.,12mo. Boston, 1835. : 

Cobbett. The American Gardener. By Wm. Cobbett. London, 1921. 
12mo. 

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

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

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

Cultivator. The Cultivator, amonthly journal of Agriculture, &c., Edited 
by Luther Tucker. Albany, continued to the present time, Svo. ” 

Diel. Versuch ein Systematischen Beschreibung in Deutschland vorhan- 
dener Kernobstsorten. Von Dr. Aug. Freidr. Ad. Diel. 12mo. 24 
vols. 1799—1525. 

De Candolle. Physiologie Végétale, ou Exposition des Forces et des Fone 
tions vitales des Vézétaux. Par A. P. De Candolie. Paris, 1832, 
3 vols. Svo. 


xii ABBREVIAT.ONS ANL BOOKS QUOTED, 


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, 8vo. 

Forsyth. A Treatise on the Culture and Management of Fruit-trees. By 
William Forsyth, 7th ed. London, 1824, 6vo. 

Floy Lindley’s Guide to the Orchard. American ed. with additions by 
Michael Floy. New York, 1833, l2mo. 

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

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

tfard. 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, 


Ato. 
Hayward. The Science of Horticulture. By Joseph Hayward. London, 
1824, Svo. 


Harris. A Report on the insects of Massachusetts injurious to Vegetation, 
By Dr. T. W. Harris. Cambridge, 1841, 8vo. 

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

Jonnston. 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 Iliustrated. By Batty Langiey, 
London, 1729, Folio. 

Loudon. An Encyclopedia of Gardening. By J. C. Loudon. J.ondon. 
1835, i thick vol. 8vo. 

——. An Encyclopedia of Plants. By the sane. London, 1836, 1 thick 
vol. 8vo. 

. An [encyclopedia of Agriculture. By the same. London, 1931, 1 

thick vol. 8yvo. 


ABBREVIATIONS AND BOOKS QUOTED. xiil 


Loudon 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 Lone 
don, 1838, 1842, 8vo. 

=———. Arboretum et Fruticetum Britannicum. By the same, 3 vols. 
London, 1838, 8vo. 

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

‘Lind A Guideto the Orchard and Kitchen Garden, or an account of tke 
Fruits and Vegetables cultivated in Great Britain. By George Lind- 
ley. London, 1831, &vo. 

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

——. An Introduction to the Natural System of Botany. By John 
Lindley. London, 1835, 2d ed. 8vo. 

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

———. The Theory of Horticulture, or an attempt to explain the Opere 
tion of Gardening upon Physiological Principles. By John Lincley. 

London, 8vo. 1840. 
The same work with Notes by A. Gray and A. J. Downing. 
New York, 1841, 12mo. 

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

Lelieur. La Pomone Frangaise, ou Traité ce la Culture Frangaisc, et de 
la Tailie des Arbres Fruitiers. Par le Compte Lelieur. Paris, 1811, 
Syo. 

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

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

Afill. The Gardener’s and Botanist’s Dictionary. By Philip Miller.— 
revised by Professor Martyn. London, 1819, 2 vols. 8yo. 

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

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

NM. 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. 

WNois. See Jardin Fruitier. 

New England Farmer, Aweekly periodical, devoted to Agriculture, 
Horticulture, &c. Boston, 4to. continued to the present time. 

O Duh. See Duhamel. 

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

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

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


x1vV - ABBREVIATIONS AND BOOKS QUOTED. 


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

Phillips. Pomarium Britannicum ;—an Historical and Botanical Account 
of the Fruits known in Great Britain. By Henry Phillips, London, 
1820, 8vo. 

Poit. or Poiteau. Pomologie Frangaise. Recueil des plus beaux Fruits, cul- 
tivés en France. Par Poiteau. Paris, 1838, and continued in 4to. nos, 

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

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

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

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

Switzer. The Practical Fruit Gardener. By Stephen Switzer, 1724, Svo 

Torrey & Gray. A Flora of North America, containing abridged descrip- 
tions of all the known plants growing North of the Gulf of Mexico. 
By John Torrey, M.D., and Asa Gray, M.D., New York, vol. Ist, 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, 3d ed , London, 1842. [Prepared with 
great care by Robert Thompson, the head of the Fruit Department. } 

Thacher. The American Orchardist. By James Thacher, M.D., Buston, 
1822, Svo. 

Van Mons. Arbres Fruitiers, ou Pomologie Belge Experimentale et Rai- 
sonnée, Par J. R. Van Mons. Louvain, 1835—1836, 2 vols. 12mo0. 

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

Wilder, MSS. Manuscript notes on Fruits, by M. P. Wilder, Esy., Presi 
dext of the Massachusetts Horticultural Society. 


FRUITS AND FRUIT TREES 


CHAPTER,.J. 
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 Bananna, excellent 
either raw or cooked, bearing all the year, and producing upon 
a rood of ground the sustenance of a family; the refreshing 
Guava and Sapodilla; the nutritious Bread-fruit ; such are the 
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 acd 
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 ora Beurré, the Almond is deprived of its bitterness, 
and the dry and flavourless Peach is at length a tempting and 
delicious fruit. It is thus only in the face of obstacles, in a 
climate where nature is not prodigal of perfections, and in the 
midst of thorns and sloes, that MAN THE GARDENER arises and 
forces nature to yield to his art. 

J 


2 PRODUCTION OF NEW VARIETIES. 


These improved sorts of fruit wnich man every where causes 
‘o share his civilization, bear, almost equally with himself, the 
mpress of an existence removed from the natural state. When 
‘eared from seeds they always show a tendency to return toa 
vilder form, and it seems only chance when a new seedling is 
>qual to. or surpasses its parent. Removed from their natural 
form, these artificially created sorts are also much more liable to 
jiseases and todecay. From these facts arises the fruit-garden, 
with its various processes of grafting, budding and other means 
of continuing the sort ; with also its sheltered aspects, warm 
borders, deeper soils, and all its various refinements of art and 
culture. 

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

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

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

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


BY SEED. 3 


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

In the wild state, every genus of trees consist of one or more 
species, or strongly marked individual sorts ; as, for example, the 
white birch and the black birch; or, to confine ourselves more 
Strictly to the matter in hand, the different species of cherry, 
the wild or bird cherry, the sour cherry, the mazzard cherry, 
&ec. These species, in their natural state, exactly reproduce 
themselves ; to use a common phrase, they ‘“‘come the same” 
from seed. Thisthey 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, ani 
by sowing the seeds.. Some species of tree, indeed, seem to re 
fuse to yield their wiid nature, never producing any variation 
by seed ; but all fruit-trees and many others, are easily domesti- 
cated, and more readily take the impress of culture. 

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

It is worthy of remark, that exactly in proportion as this re- 
production is frequently repeated, is the change to a great va- 
riety of formis, or new sorts increased. Itis likely indeed, that 
to gather the seeds from a wild mazzard in the woods, the in. 
stances of departure from the form of the original species wauld 
be very few; while if gathered from a garden tree, itself some 
time cultivated, or several removes from 2 wild state, thorgh 
still a mazzard, the seedlings will show great variety of cha- 
racter. 

Once in the possession of a variety, whivi has moved out of 
the naturai 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 


4 PRODUCTION OF NEW VARIETIES. 


make turther departures trom the original form. It is true that 
all or most of its seedlings will still retain a likeness to the pa- 
rent, but a few will differ in some respects, and it is by seizing” 
upon those which show symptoms of variation, that the improver 
of vegetable races founds his hoj«s. 

We have said that it isa 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, somes 
thing of the same flavor, shape and color of the original spe- 
cies ; and the heart cherries the broad leaves and lofty growth 
of the mazzard. So too, the currant and gooseberry are differ- 
ent species of the same genus; but though the English goose- 
berry growers have raised thousands of new varieties of this 
fruit, and shown them as large as hen’s eggs, and of every va- 
riety of form and color, yet their efforts with the gooseberry have 
not produced any thing resembling the common currant. 

Why do 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 and a stronger tendency to return to a natural, 
or wild state. ‘There can be no doubt,” says Dr. Lindley, 
“that if the arts of cultivation were abandoned for only a few 
years, all the annual varieties of plants in our gardens would 
disappear and be replaced by a few original wild forms.” Be- 
tween these two tendencies, therefore, the one derived from na- 
ture, and the other impressed by culture, it is easily seen how 
little likely is the progeny of varieties always to reappear in 
the same form. 

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


THE VAN »«fONS METHOD. 3 


ilow 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 ol 
intermixing with each other while in blossom, by the dust or 
ollen of their flowers, carried through the air, by the action 
of bees and other causes. It will readily oceur to the reader, 
in considering this fact, whatan influence our custom of plant- 
‘ing the different varieties of plum or of cherry together in a 
en or orchard, must have upon the constancy of habit in 
the seedlings of such fruits. 

But there is still another reason for this habit, so perplexing 
‘to the novice, who, having tasted a luscious fruit, plants, watches 
at rears its seedling, to find it perhaps, wholly different in most 
respects. This is the influence of grafting. Among the great 
‘aumber of seedling fruits produced in the United States, there is 
‘found occasionally a variety, perhaps a plum ora peach, which 
wvill nearly always reproduce itself from seed. From some for- 

“unate circumstances in its origin, unknown to us, this sort, in 
becoming improved, still retains strongly this habit of the natu. 
ral or wild form. and its seeds produce the same. We can cal] 
‘to mind several examples of this; fine fruit trees whose seeds 
have established the reputation in their neighborhood of fidelity 
tothe sort. But whenagraft 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 workedtrees. The stock exercises some, as yet, 
unexplained power, in dissolving the strong natural habit of the 
variety, and it becomes like its fellows, subject to the laws of its 
artificial life. 

When we desire to raise new varieties of fruit, the common 
)practice is to collect the seeds of the finest table fruits—those 
sorts whose merits are every where acknowledged to be the 
highest. In proceeding thus we are all pretty well aware, that 
the chances are generally a hundred to one against our obtain. 
ing any new variety of great excellence. Before we offer any 
aivice 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, 
Iisq., 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. Ilis 
perseverance was indefatigable, and experimentin 1g 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 Wurtemnberg, &c., are a few of the many well 
snown sorts which are the result of his unwearied labours. 

The Vau Mons theory may be briefly stated as follows: 

All fine fruits are artificial products ; the aim of nature, in a 
wild state, being only a healthy, vigorous state of the tree, and 
perfect seeds for. continuing the species. It is the object of cul- 
ture, therefore, to subdue, ¢ or enfeeble this excess of vegetation ; 
to lessen the coarseness of the tree ; to diminisf. the size of the 
seeds ; and to refine the quality and increase ihe 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 
cid 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 honeys : 
ever being able to return to that state.’ 

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

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

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


THE VAN MONS METHOD. 4 


pears fruiting at 3 years,) and to produce a greater number of 
yaluable varieties ; until in the fifth generation the seedlings 
are nearly all of great excellence. 

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

It will be remembered that it isa leading feature in this theory 
that, in order to improve the fruit, we must subdue or enfeeble 
the original coarse luxuriance of the tree. Keeping this in 
mind, Dr. Van Mons always gathers his fruit before fully ripe, 
and allows them to rot before planting the seeds, in order to 
refine or render less wild and harsh the next generation. In 
transplanting the young seedlings into quarters to bear, he cuts 
off the tap root, and he annually shortens the leading and side 
branches, besides planting them 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 searcely likely to come into very general use here. 
At the same time it is not to be denied that in his hands it has 
proved a very successful mode of obtaining new varieties. 

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

It is not a little remarkable that the constant springing up of 
fine new sorts of fruit in the United States, which is every day 
growing more frequent, is given with much apparent foree 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 Lest old varieties of fruits, were surprised to find their seed: 
lings producing only very inferiour fruits. These seedlings hac 
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. 


* «] 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 in- 
terval between the generations. To sow, to re-sow, to sow again, to sow perpetu- 
ally, in short to do nothing but sow, is the practice to be pursued, and which can 
net be departed from; and in short this is the whole secret of the art I have em 
nloyed.”—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 uninterruptéedly, 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 old 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 ;) and it must be a 
healthy tree, in order to secure a healthy generation of seed- 
lings. Our own experience }eads us to believe that he wil 
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 earried through several] 
successive generations before we arrive at varicties equalling 
the finest foreign grapes; a result, which, judging from what 
We see in progress, we have every reason speedily to hope for. 

Jn order to be most successful in raising new varieties by sue- 
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 Mon’s theory, 
in this country, new varieties of rare excellence are sometimes 
ebtained at once by planting the seeds of old grafted varieties ; 
tnus the Lawrence’s Favourite, and the Columtia 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 p: eeess—cross-breeding ; a mode almost 


CROSS-BREEDING. 9 


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


z 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 ke 
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 

mm Cherry. The central portion, a, connected 

* directly with the young fruit, is the jist. 

The numerous surrounding threads 0, are the 
stamens. The summit of 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 varicty 
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 
eruss between a Newtown Pippin and a Russet, the fruit of which resembled ex- 
ternally at one end the Russet and at the other the Pippin, and the favour at either 
end corresponded exactly with the character of the extericur. 4 


10 PRODUCTION OF N&W VARIETIES. 


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

The process of obtaining cross-bre | 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. 
Witha 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 point 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 3 
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 isa 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. “ Thig 
power of hybridising,”’ says Dr. Lindley, “ appears to be much 
more common in plants than in animals. It is, however, in ge- 
neral 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 greal 


CROSS-BREEDING. ll 


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 speedily 
obtained, and correspond much more closely to our aim, than 
+hose 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 :naturity. 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 fora 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 
impart 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 toa 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 
several flowers at once on the same plant, when a single blossom 
does not produce a number of seeds. 

We shculd 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 requ re 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 Lendon 
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. CUITINGS. 
LAYERS AND SUCKERS. 


Arter 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 weil 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, practice occasionally more 
than fifty modes, and within a few years have succeeded pes 
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 in two or three years, by heading-in and 
grafting, a new head, bearing the finest frait, 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 favyour- 
eble by grafting on another species more hardy; as in a cool 


GRAFTING. — 13 


elimate 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 cree, 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 fourti 
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 varly 
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 growth, 
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 sa 
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 hag 

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. 
2 


r4 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 100t is small, and when the 
top of the stock is taken off, and the whole root is devoted to 
supplying the graft with nourish nent. 

The theory of grafting is based on the powex 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 
jatter, 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 withthe stock. “Tf,” 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 albumum 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 allied. 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 ol 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, 

«i in a thousand trials, succeed in effecting these ill assorted 
warons, 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 te 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 pre- 
tend to sell Jasmines, igneyenaisien: &c., growing together and grafted on Oranges 
and Pomegranates. This is ieeniauely managed, for a short lived effect, by intro. 
ducing the stems of these smaller plants through a hole bored up the centre of the 
etock of the trees—their roots being in the same soil, and their stems, which aftera 
little growth fill up these holes, appearing as if really grafted. 


GRAFTING. 1a 


culture is as the following ; Apples, on apple or crab seedlings 
for orcrards (standards,) or on Paradise apple stocks, for dwarfs ; 
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 te 
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- 
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 b, Fig. 2, to make the two 
fit precisely, so that the inner bark of one corres- 
ponds 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 ; leaving 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 te 
the scion, the operation must be varied somewhat, 
and requires more skill. The method in most com. 

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

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 firmes. The 
bottom of the slope on the stock is cut with a 
dove-tail notch 8, 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 i 


to understand this method let us explain ita lit- __ Fig. 3. Splice 
ile in detail. grafting the peach. 


18 PROPAGATION. 


BHO 


-grafling, progressive stages. 


Fig. 3. Tongue 


tiaving 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 , about 
two inches in length. Next make a slit, from the top of this 
cut about one fourth of the way downwards, c, 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 lengthas 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 h. 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 inck 
ab ve and below, and should be about an inch thick. If graft- 
ing-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 fora 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 


F 


GRAFTING. 17 


securely united, also the bandage ; and the angle left at the top 
of the stock, a, should now be cut off smooihly, in order to allow 
the bark of the stock and the scion to heal 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, k, and another near the bottom of the scion, 7. 
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. It is 
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 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 ‘s inner bark on one side to that of one 
side of the stock. When the stock is large, it is 

Fig. 4. 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 
put 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 the scion 
to appear above ground. Jt is not usual with many, either to tie, 
or clay the grafts in this case, as the wound is placed below the 
surface ; but when this pian 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 pteces of 
rovts 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 regaid 
to the perfect condition of the grafted sort ; Ist, because the smallest quantity of 
the stock is used ; and 2d, because the lower part of the scion being thus placeé@ 
in the ground, after a time it throws out fibres from that portion, and so at last iv 
actually growing on its own roots. 4 

2: 


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- 
siue—the grafis 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. 

urafting 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 dainp 
cellar till wanted. As soon as the leaves of the old vine or stock 
are tully expanded, and all danger of bleeding is past—say about 
the 10th of June, cut 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 ‘he 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. 

Saddle grafting, Fig. 5, consists in cutting the 
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. 
This mode offers the largest surface for the junc- 
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 so 
succulent and immature as to preclude every hope 
of success by any other mode. 

Fic. 5, 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 op. 
posite side of the stock.” The graft, thus placed, receives a 


BUDDING. is 


large supply of the sustaining fluid from the stock, and the union 
is rapid; while the wound on the stock is speedily covered by a 
hew layer of bark from that part of the scion which stands 
astride it. eee 

Grafting clay is prepared 7 ; 
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- 
vent itscracking. Beat and 
temper it for two or three 
days, until it is thoroughly 
incorporated. When used, 
it should be of such a con- 
sistency as to be easily put 
on and shaped with the 
hands. 

Grafting waz of excellent 3\ 
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 lit- 
tle water, like shoemaker’s (i! ag : uy 
wax, by the hand. The Fig. 6. Saddle grafting large stocks. 
common grafting wax of the French 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 together. 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 protect it, is composed of equal parts of bees-wax, tur- 
pentine, and resin. The grafting wax most commonly used 
here is madeof 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 
nirserymen, and gardeners generally. 


Budding. 


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


20 iBopAGATION. 


circumstances. In grafting, we use a branch, composed of sever 
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 
we the buds, being able to work from a thousand to twelve hundred 
young nursery stocks inaday. 2d. ‘The more convenient sea- 
son 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 preferred here 
fo. all stone fruits, such as Peaches, Apricots, and the like, as 
these require extra skili in grafting, but are budded with great 
ease. 

The proper season for budd.ug fruit trees in this country is 
from the first of July to the mildle 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 
somewhat plump, and the young wood is growing 
firm. Young stocks in the nursery, if thrifty, are 
usually 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 foot-stalks to remain for ccnvenient'y 

i. inserting the buds. Some strands of bass-matting 
gi about twelve or fourteen inches long, previously 


BUDDING. 21 


soaked in water to render them soft and pliable, (or 
in the absence of these some soft woollen yarn,) 
‘mist 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. Waving 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 tnis 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 
ingision just wide enough to admit easily the pre- 
pared bud. ‘l'aking hold of the footstalk of the leaf, | 
insert the bud under the bark, pushing it gently fig.g a 
down to the bottom of the incision. If the upper steck of buds. 
P portion of the bud projects above the horizontal 
part of the T, cut it smoothly off now, so that it 
if may completely fit, d. A bandage of the soft 

b matting is now tied pretty firmly over the whole 
'#. wound, Fig. 10, commencing at the bottom, and 
§ leaving the bud, and the footstalk of the leaf 
only exposed to the light and air. 

Common shield-budding, Fig. 11, practised in 
all gardens in Europe, differs from the foregoing 
only in one respect—the removal of thie slice of 
wood contained in the bud. This is taken out 
i with the point of the knife, holding the bud or 
Fie.9. American 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 
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- 
serted precisely as before described. 

The American variety of shield budding is 
found greatly peferable to the European mode, 
at least for thisclimate. Many sortsof fruit trees, 
especially Plums and Cherries, nearly mature 


# 
U 


22 PROPAGATION. 


their growth, and require to ne budded in 
the hottest part of our summer. I[n 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 ta 
be destroyed 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 hundreds 

Fig. 11. of thousand fruit trees, in our gardens, 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 superio.ity 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 6or8 percent. 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 iate, we have oecasionally 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, b, 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 a 
> : of te 
bandages ; one covering that part below the bud, ponerse 


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 twu 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 s¢ 
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, 2 single 
blossom-bud of a rare new pear, and produce from it a fair aud 
beautiful fruit the next summer. The ‘bud, in such cases, should 
be inserted on a favourable limb of a bearing tree. 

Annular budding, Fig. 12, 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 
i bud, &, from the scion. If the latter should be 

Fi too large, a piece must be taken from it to make 
g. 12. : 
Annular: budding. it fit; or should all the scions be too small, 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 iu 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. 
wer; 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 latte 
end of summer, and is frequently so performed upon roses, and 
other ornamental shrubs, by French gardeners, but is only 
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 upon 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 
vudded branch, however small, in preserving its identity. To 
explain this, it is only necessary to recall to mind that the as- 
cending 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 ; in 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. Ca cutting 
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, 
alter a tree has been grafted fifty years, a shoot which springs 
out from its trunk below the place of union, will always be found 
to bear the original wild fruit, and not to have beer: 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- 
ring fruitfulness, and adapting the graft to the soil or climate. 

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


* Physiologie Végétable. 


INFLUENCE OF THE STOCK. _ au 


‘Quince swek, is shared by the Pear grafted upon it, which be- 
seomes 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 
\ease of the Pear, from a lofty tree toa 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 de- 
scending 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 vigor 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 
fo 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 1s 
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 neighborhood, 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 stoek on the 

a 


£6 PROPAGATION. 


quality of the fruit. A few sorts of pear are superiour in fla 
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 devolopment 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 fora 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 cf 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, te 
nurserymen especially of securing healthy grafts, and working 
only upon healthy stocks. 


Propagation by cuttings. ce 


Propagating by cuttings, as applied to fruit trees, consists in 
causing a shoot of the previous seasons’ 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 cody 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 thena 
new andentire 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 tnrowing out roots and main. 
taining a separate existence ; and some plants as the grape vine 
are frequently propagated by single buds planted in the soi? 
Sut in practice, it is found necessary, with almost all trees an. 


CUTTINGS. a 


nts, to retain.a considerable portion of the séem with the bud, 
‘to supply it with food until it has formed roots to draw nourish. 
/ment {fom the soil. ; 

~All fruit trees may be propagated by cuttings with proper — 
care and attention, but only a few grow with sufficient fiicility 
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 ot 
‘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 .hey are to remain, or in nur- 
sery rows. If planted in autumn, they are liable 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 
old plants in autumn, or winter ; they may then be 
buried with their lower ends in the ground, or kepi 
in earth in the cellar till spring. 

Scarce sorts of foreign grapes, which it is desirable to multiply 
xtensively, 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 i in a pot by itself. In the first way a great number of 
meer eserreicss. plants may be grown in a small 
space. Success is more certain 
in propagating the vine by joints, 
= where the joint is haved before 
Fig. 5. 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 twa 
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, bary 
ing them so that only the two buds at the top are exposed, ar 
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. 

Asa general 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 smoothiy 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. 


Propagawon 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 uly. 

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 a little 
‘rench three or four inches 
deep to receive the young 
wood to be layered ; 
makea cutor tongue, Fig. 
3a, half way through the’ 
under side of the shoot, 
pegging down the branch 
wifi the hooked peg 2, to Fig. 16. Layering. 


PRUNING. 2% 


‘eer it in sts 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 rocts 
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 inferiour 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. Beside 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 modzfy 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 
Bize, and produce the greatest quantity of fruit, with the least 
possible care. Our bright and. powerful sun, reaching every 


10] 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 
twoways. If we assume that a certain-amount of nourishment 
is supplied by the roots to a]l the branches and buds of a tree, — 
by cutting off cone 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 forme: 
luxuriance. Again, when a tree 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-smal/er 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 long 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 ae 
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. Every fruit 
tree, grown in the open orchard or garden as a common standard 
should be allowed to take iis 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 
ut superfluous shoots while small. Mr. Coxe, the best American 
anthor 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 easil¥ 


TO PROMOTE GROWTH. $i 


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

_ Where pruning is not required to renovate the vigour of ar 
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 scason 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 and 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 ever freely and rapidly; 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 
nand 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 scund 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 shcots 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 re- 
main for a time, pruning them away gradually. It is better, in the case of these 
young ei to sfop the side branches when of moderate length by pinching out the 
terminal 


3% PRUNING 


with a new 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 ad- 
mirable 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 resist. 
ance 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 into 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 
atree. 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 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. 38 


conical form, full of fruit branches, and producing abundantly, 
These 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 in 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-bear- 
ing sorts, and of thinning and gathering the fruit. 

“© 2. It will make the ‘eardener 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 
hehind him trees that he has nurtured with the utmost care.” 

In conclusion, Mr. Rivers recommends caution ; “ enough of 
vigour must be left in the tree to support its crop of fruit, and 
one, two, or three seasons cessation from root a 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 de- 
pends on the size, /ongevity, and continued productiveness of ihe 
trees, it is better to wait patiently and not resort to pruning to 
bring them into bearing ; as it cannot be denied that all exces- 
sive pruning shortens somewhat the lite 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. 

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


34 PRUNING. 


bearing shoots are produced instead of one. And the Engtish 
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 aceu- 
mulates, and fruit buds, as before stated, surely follow. The 
limbs are bent, while flexible, in June or July, and tied down be- 
low 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 Rey. 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 be- 
come tough; and the pendent branches afterwards continued 
perfectly 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- 
tions, 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, saya 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 cther means. 


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

Jn a curious work called the ‘‘ Rejuvenescence of Plants,” ete, 
oy Dr. Schultz, of Berlin, the author, who has devoted consider: 


TRAINING. — $5 


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 2f manure in the shape of general food. Lime will in the 
‘main promote, in an astonishing degree, the fruiting and flower- 
ing of most plants, because calcareous salts promote-evaporation 
and the concentration of the 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 tcp 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 experi- 
ments. 

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 


36 TRAINING. 


once that ‘hree fourths of the great expense of a fruit garden 
here is rendered entirely needless. : 

Training fruit trees, in this country, is therefore confined to 
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 
znd 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 Quenoui/le, (pronounced ke- 
noo/) of the French. It is applied chiefly to pears, wnieh, 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 


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


QUENOUILLE STANDARDS. 


37 


contained two hundred trees trained in the conical manner, with 


the current year’s shoots tied down en quenouille. 


“ They had 


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.” 


/ 


‘ 
‘ 
W264 


KZ 
——— en ee 
by QL SSeS 
> ~ FS 
} ‘ Rh. 


/ 


4 


| 


Uy \ 


Ww en ie 


Bk S 
iS ip 
ant i 

re 


AN 
Bo beare/ 


a 

Fig. 16. Quenouille or conical training, pro- 

gresswe slages. 

larly, 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 latera! 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 limbs below, must be 
continued till the requisite height 
say ten feet—is attained, when all the 
branches ‘assuming their final form, 
the tree will resemble Fig. 17. - A 
taoderate pruning to produce new 
wood, and the occasional tying in of 
a rambling shoot, will be all that is 
tequired. The French quenouille 
faining 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 
shoot out three or four 
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 regu- 


At the end of this season 


Fig. 17. Conical or Quenouille 
training, com 


stocks, but the trees are more thrifty and durable when grafted 
4 5 


388 TRAINING. 


on their own stocks, and kept within proper bounds by root pru 
ning, after Mr. Rivers’ method, explained in a previous page. 
The two best modes of training for this country, on walls or 
espaliers, are fan-training, and horizontal trainmg. The first 
is the simplest and easiest mode of tr aining 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 ia 
their places by shreds of leather and nails ; and, as espalieis, 
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 
nlace 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-training, first. tWO uppermost shoots are to he headed 
stage. down to three eyes, plated in such a 
manner as to throw out one leading shoot, and one shoot on each 
side ; the two lowermost 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. We have 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 PERI 
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 
NY 1 shoot on the undermost 
side, placed about mid- 
way between the other 
two. All the other 
shoots must be pinch- 


SN CZ ed off im their infant 
aie & state. The tree will 

224 a 
g.20. Fan-training, third stage. then assume, at the 


end of the ‘third year, the appearance shown in Fig. 20. From 
this time it may be allowed to bear what crop of fruit the gar. 


¥AN-TRAINING. 39 


dener thinks it able to carry; in determining which, he ought 
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 bé taken ‘to cut back toa 
wood bud that will produce a shoot for the following year. Cut 
close to the bud, so that the wound may heal the followi ing 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 s@tondary 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 se 
placed, without well Flare ia cl if ey will be wanted, not only 
for the present but for the fuiure good appearance of the tree. 
The quantity of young wood annually laid in must sais one 


ANG 

SAQA 
i a 
: ae SAN 


ese 21, Bins Mein 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 hisown 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 ina 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. S@pfar as to incommode the others, thev 


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 obstfucted 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- Fig. 22. Horizontal 
zontal branches. In the course of the first ~ training, first stage. 
summer after planting, the shoots may be allowed to grow with- 
out being stopped. In the autumn of the first year the two lat- 
@: erals produced are nailed or tied in, 
oe - and also the shoots produced fror: 
the extremitics of the lower laterals ; 
the centre shoot being headed down 
as before, as shown in Fig. 23. But 


=e in the second summer, when the 
Fig. 23. Horizontal training, se. Main shoot has attained the length 
cond stage. of ten or twelve inches, it may be 


stopped; which, if the 
plant is in proper 
vigour, will cause it 
to throw out two ho- 
rizontal branches, 
in addition to those 
which were thrown 
out from those of 
the preceding year. 
The tree will now 
be in its second ax 
summer, and will Fig. 24, Horizontal training, third stage. 

have four horizontal branches on eachgside of the upright stem, 


HORIZONTAL TRAINING. 41 


as in Fig. 24; and by persevering in this system four horizontal 
branches will be produced in each year till the tree reaches the 
top of the wall (or espalier,) when the upright stem must termi- 
nate in two horizontal branches. In the following autumn the 


Fig. 25. Horizontal thienbint “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 neighborhood of Boston; and 
some of the best specimens of the foregoing methods in that 
ineighborhood are in the gardens of J. P. Cushing, Esq., Col. 
Perkins, and S. G. Perkins, Esq. 


CHAPTER V. 
TRANSPLANTING. 


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

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

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

4* 


#2 TRANSPLANTING. 


fall of the leaf. ‘The tree is then in a completely doimant 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 wien 
the spring arrives the tree is already somewhat established, ead 
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. — 


rage, at the next season of growth, over newly moved trees. 

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

Early iu autumn, and in spring before the buds expand, may 
as a general rule be considered the best seasons for transplant- 
ing. It 1s 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 seascn ; 
not taking into account, that their success was probably entirely 


owing toa fortunately damp state of the atmosphere at the time, and _ 


apundant rainsafter the experiment was performed. In the middle 
states, we are frequently liable to a dry period in early summer, 


directly following the season of removal, and if transplanting is _ 


deferred to a late period in spring, many of the trees will perish 
from drought, before their roots become established in the soil. 
Spring planting should, therefore, always be performed as soon 
a» possible, that the roots may have the great benefit of the early 
and abundant rains of that season, and get well started before 
the heat of summer commences. For the neighborhood of New- 
York, therefore, the best periods are, from the fall of the leaf, 
to the middle of November, in autumn ; and, from the close of 
‘vinter, to the middle of April, in the spring ; though commonly, 
the seasons of removal are frequently extended a month beyond 
these limits. 

Taking wp 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. 42 


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 1 flant ip 
@ pot, they would scarcely show any sign of their charge of posi. 
tion. In most cases, especially in that of trees taken from 
nurseries, this is, by the operation cf removal, nearly impos- 
sible. But although we may not hope to get every roct entire, 
Wwe may, with proper care, preserve by far the larger portion of 
them, and more particularly the smali and delicate fibres. After 
being taken up, they should be planted directly ; 01, if this can- 
not be done, they should be kept from drying by a covering of 
mats, and when sent to a distance by being packed in damp 
moss.* 

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

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


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


44 TRANSPLANTING. 


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

No fruit tree should be planted in a hole of eas size than 
three feet square, and eighteen inches to two feet deep. ‘To thi 
size and depth the soil should be removed and well pulverized, 
and it should if necessary be properly enriched by the applica- 
tion of manure, which must be thorough mixed with the whole 
mass of prepared soil by repeated turnings with the spade. 
This preparation will answer, but the most skilful cultivators 
among us make their spaces four or five fect in diameter, or 
three times the size of the roots, and it is incredible how much 
the juxuriance 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 ro shallow ploughing of the soil can 

obviate the necessity and advantages of the practice, where 
healthy, vigorous orchards or fruit gardens are desired. 

The whole art of transplanting, after this, consists in placing 
the roots as they were before, or in the most favourable position 
for growth. Begin by filling the hole with the prepared soil, 
within as many inches of the top as will allow the tree to stand 
exactly as deep as it previously stood. With the spade, shape 
this soil for the roots in the form of a little hillock on which to 
place the roots—and not, as is commonly done, in the form of a 
hollow: the roots will then extend in their natural position, not 
being forced to turn up at the ends. Next examine the roots, 
and cut off all wounded parts, paring the wound smooth. Hold 
the tree upright on its little mound in the hole of prepared soil ; 
extend the roots 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 

ail 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 f{.rm root in the soil, but 
it is not needful in ordinary cases. 


MULCHING AND MANURING. 45 


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

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

The best manure to be used in preparing the soil for trans- 
planting trees is a compost formed of two thirds muck or black 
peat earth, reduced by fermenting it several months in a heap 
with one third fresh barn-yard manure. Almost every farm 
will supply this, and it is more permanent in its effects, and 
less drying in its nature, than the common manure of the stable. 
An admirable manure, recently applied with great -success, is 
charcoal—the small broken bits and refuse of the charcoal 
pits—mixed intimately with the soil. Air-slaked lime is an 
excellent manure for fruit trees in soils that are not naturally 
calcareous. ‘Two or three handsful may be mixed with the soil 
when preparing each space for planting, 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 valuabic, 


has 


and durable of all manures for fruit trees. 


45 TRANSPLANTING. 


Prur:ng the heads of transplanted trees, at the season of re 
moval, we think generally an injurious practice. It is certainly 
abedless and hurtful in the case of small trees, or those of suck 
a size as will allow the roots to be taken up nearly entire ; for, 
as the action of the branches and the roots is precisely recipro- 
cal, and as new roots are rapidly formed just in proportion te 
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- 
-ing off all roots projecting beyond this line. The trench should 
Se 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, sop 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 
he 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. Weare fully aware with what 
impatience the beginner, or a verson 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, thinking 
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 long-continued state of productive- 
ness—often long indeed before the large trees have fairly arrived 
at that condition. The small tree, transplanted with its system 
of roots and branches entire, suffers little or no check ; the older 
and larger tree, losing part of its roots, requires several years 
to resume its former vigour. The constitution of the small tree 
is healthy and unimpaired ; that of the large is frequently much 
nfeebled. A stout and vigorous habit—what the nurserymen 
all 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 
jose in gardens, should be somewhat larger—not less than six, 
wr more than eight feet is the best size. For gardens, all expe- 
ienced cultivators agree that a smaller size is preferable ; we 
refer plants two years old from the graft. Most gardeners 
broad, when they select trees with more than usual care, take 
hat are called maiden plants—those one year old from the 
graft, and there can be no doubt that, taking into account health, 
uration, and the ease with which such a tree can be made to 
row into any form, this is truly the preferable size for removal 
nto a fruit garden. But we are an impatient people, and it is ° 
ot till after another century of trial and experience in the cul. 

ure of fruit trees, that cultivators generally in this country will 
ecome aware of the truth of this fact. 

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

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

In planting an orchard, always.avoid placing the trees in the 
ame spot or near where an old tree stood before. Experience 
as taught us that the growth of a young tree, in such a posi- 
on, is weak and, feeble ; 3 the nourishment suitable to that kind 


SS ee 


~ 


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 ofsthe young tree. 


CHAPTER VI. 
THE POSITION OF FRUIT TREES. SOIL AND ASPECT. 


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

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

The soil most inviting to the eye is a light sandy loam, and, 
as it is also a very common soil, more than half the fruit gardens} 
in the country are composed of this mould. ‘The easy manner 
in which it is worked, owing to its loose and very friable nature, 
and the rapidity with which, from its warmth, crops of all kinds 
come into bearing, cause it to be looked upon with almost uni- 
versal favour. Notwithstanding this, a pretty careful observa~- 
tion, for several years, has convinced us that a light sandy soil 
is, on the whole, the worst soil for fruit trees. Under the bright 
skies of July and August, a fruit tree requires a soil which will 
retain and afford a moderate and continued supply of moisture, 
and here the sandy soil fails. 1n consequence of this the vigour 
of the tree is checked, and it becomes feeble in its growth, and) 
is comparatively short-lived, or unproductive.. As a tree in & 
feeble state is always most liable to the attacks of insects, those 
on a sandy soil are the first to fall a prey tonumerous 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 
f the 43° a light sandy soil is perhaps preferable as warmer,and earlier. 


.  SANLY AND STRONG LOAMS. 
rising out of it to attack the fruit, foliage, or branches of the 
tree. 

Such are some of the disadvantages of a light sandy soil ; 
and, in thoroughly examining many of the fruit gardens of 
the middle states the last few seasons, we could not fail to be 
struck with the fact that in nine cases out of ten, where a variety 
of fruit was unusually liable to disease, to blight, or to the at- 
tacks oi certain fruit-destroying insects, as the curculio, the trees 
themsei ves were on sandy soils ; while on the other hand, and fre- 
quently iu the same neighbourhood, the same sorts were grow- 
ing luxurantly 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 tne soil is stronger. If there is any exception to this 
tule, 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 dou: 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 
act in excess, good fruit soils—they are usually strong and deep 
soils though rather heavy and difficult to work. ‘T'rees that will 
flourish on these soils such as the Apple, Pear, Cherry, Plum, 
and Apricot, usually are very free from disease, or insects, and 
bear large crops. In a moist climate, like that of England, 
fruit trees on a clayey loam would die of canker, brought on by 
the excessive quantity of water contained in the soil, but such is 


* As an instance in point, the owner of one of the most highly cultivated gar 
dens in the vicinity of Buston was showing 1s, in despair, some trees of the Seckel 
ar upon which he could no longer get good crops, or fair fruit, and lamenting the 
pp bed 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 
ease was a light sandy loam; in the second, a strong loam, 


5 


> 


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 un light sandy soils are almost worthless from 
their liability to disease, and the attacks of insects, are here 
surprisingly luxuriant and fruitful. 

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

Trenching is the most complete method of improving a soil 
too sandy, when the subsoil below is of a loamy or clayey na- 
ture. Deep subsoil ploughing, by bringing up a sufficient quan- 
tity of the stratum below, will answer the same purpose. When 
the subsoil of a sandy soil is sand or gravel, the surface can only 
be improved by top dressings, or the application of manures. 
Top-dvessing 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 dificult 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 effee. 
tual way where early frosts are fatal, and where the season is 
long and warm enough to ripen the frujt in any exposure. A 


INSECTS. 5] 


ue south slope, is, south of New-York, trequently found toc 
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 knowa rich and fertile valley of this kind in 
Connecticut where the Cherry will scarcely grow, and a crop of 
the Apple, or the Pear, is not obtained once in ten years; while 
the adjacent hill tops and high country, a couple or three miles 
distant, yield abundant crops annually. On the other hand the 
borders of large rivers, as the Hudson, or of some of our large 
inland lakes, are the most favourable situations for fruit trees, as 
the climate is rendered milder by large bodies of water. In the 
garden where we write, a fourth of a mile from the Hudson, we 
have frequently seen ice formed during the night, of the thick- 
ness of a dcllar, when the blossoms of the Apricot were fully 
expanded, without doing the least harm to that tender fruit. 
This is owing to the slight fog rising from the river in the morn- 
ing, which, softening the rays of the sun, and dissolving gradually 
the frost, prevents the injurious effects of sudden thawing. At 
the same time, a couple of miles from the shores, this fruit will 
often be quite destroyed. In short, the season on the lower half 
of the Hudson, may, from the ameliorating influence of the river, 
be said to be a month longer—a fortnight earlier in spring, and 
later in autumn, than in the saine 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. 


THE insects injurious to fruit trees are numerous, and te 
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 
pf 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 
jis only necessary to look for a moment at the astonishing rapid. 


Rd 


2 INSECTS. 


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

In all well managed plantations of fruit, at the first appear- 
ance of any injurious insect, it will be immediately seized upon 
and destroyed. A few moments, in the first stage of insect life— 
at the first birth of the newecolony—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 afier, 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 , urpose, as 
the insects are quiet while the dew is yet upon the leaves, and 
whole races, yet only paras developed, may be swept off in a 
single moment. In default of other more rapid expedients, the 
old mode of hand-picking, and crushing or burring, is the safest 
and surest that can be adopted 


* For much valuable 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. 54 


_ For practical purposes, the numerous insects mfesting fruit 
‘trees may be divided into four classes ; 1st, those which for a 
‘time harbour in the ground and may be attacked in the soil; 2d, 
winged and other species, which may be attacked among the 
branches ; 3d, aphides, or plant lice which infest the young 
shoots ; 4th, moths, and all night-flying insects. 

Insects, the larve or grubs of which harbour in the ground during 
‘a certain season, as the curculio or plum-weevil, are all more 
or less affected by the application of common salt as a top dress- 
ing. On a larger scale—in farm crops—the ravages of the 
‘cut-worm are frequently prevented by sowing three bushels of 
salt to the acre, and we have seen it applied to all kinds of fruit 
grounds with equal success. Salt seems to be strongly disagree- 
able to nearly all this class of insects, and the grubs perish, 
where even a small quantity has for two sr three seasons been 
applied to the soil. Ina 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 anytree. ‘T'wo or three years tep-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 twe 
or three seasons. Any coarse, refuse salt will answer the pur- 
pose ; and packing sait is preferable to that of finer quality, as it 
dissolves slowly by the action of the atmosphere. 

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


way of ridding ourselves o!’them. The brown scale, a trouble 
5* 


54 INSECTS. 
. 

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

Tobacco water, and diluted whale oil soap, are the two most 
eilicient remedies for all the small insects which feed upon the 
young shoots and leaves of plants. ‘Tobacco water is made by 
boiimeg 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 1s 
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 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 smal] insects 
to which young fruit 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 gal:uns 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- 
sroyed or driven away by it. The merit of this mixture be- 
longs to Mr. David Haggerston, of Boston, who first applied it 
with great success to the rose slug, and received the premium of 
the Massachusetts Horticultural Society for its discovery. When 
this soap cannot be obtained, a good substitute may be made by 
turning into soap the lees of common oii casks, by the applica- 
tion of potash and water in the usual way. 

Moths and other insects which fly at night are 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, in their attempts to get 
at the light, are either caught by the glutinous sides of the beli 
glass, or fall into the basin of oil beneath, and in either case 
soon perish. 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 fou 


INSEcTS. 54 


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

che 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 heuges 
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, 
veevils, etc. ; and the toad quietly makes way with numberless 
smaller insects. 


CHAPTER VIII. 
THE APPLE. 


P. Moius. L. Rosacea, of botanists. 
Pommuer, of the French ; Apfelhaum, German; Apfel, Dutch; Melo pomo, Italian , 
and Manzana, Spanish. ; 


Tue 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 al! 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 whe 
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 
odd 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 blc w; 
And whence thou mayst bear apples enow, 
Hats full! caps full— 
Bushels and sacksfull ! 
Huzza!” 


ITS USES. 57 


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

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

The Apple is usually a very hardy and rather slow growing 
fruit tree, with a low spreading, rather irregular head, and bears 
an abundance of white blossoms tinged with red. In a wild 
state it is very long-lived, but the finest garden sorts usually live 
about fifty or eighty years; though by proper care, they may be 
kept healthy and productive much longer. Although the apple 
generally forms a tree of medium growth, there are many speci- 
mens in this country of enormous size. Among others we re- 
collect two in the grounds of Mr. Hall of Raynham, Rhode 
Island, which, ten years ago, were 130 years old; the trunk of 
one of these trees then measured, at one foot from the ground, thir- 
teen feet two inches, and the 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 oF 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 useful 


in all inflammatory diseases. The finest sorts are much es- 
teemed for the dessert, and the little care required in its culture, 
renders it the most abundant of all fruits in temperate climates, 
As the earliest sorts ripen about the last of June, and the latest 
can be preserved until that season, it may be considered as a 
fruit in perfection the whole year. Besides its merits for the 


58 THE APPLE. 


dessert, the value of the apple is still greater for the kitchen, 
and in sauces, pies, tarts, preserves, and jellies, and roasted and 
voiled, this truit 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- 
nion 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 Raisiné. ‘The juice of the apple unfermented, is, in 
some parts of the country, boiled down till it becomes molasses. 
When fermented it forms cider, and if this is carefully made 
from the best cider apples, it is nearly equal to wine ; in fact 
many hundreds of barrels, of the cider of New-Jersey, have 
been manufactured in a single year, into an imitation Cham- 
pagne, which is scarcely distinguished by many from that made 
from the grape. 

Dried apples are also a considerable article of commerce. 
Farmers usually pare and quarter thera 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 t 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- erained, 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 cider. 
The very common use made of this cheap preserve at the north 
and west, and the recent practice of fattening hogs, horses, and 
other an ile upon sweet apples, accounts for the much greater 
number of varieties of sweet apples hel1 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. 5% 


of sweet applesare frequently planted here for the purposes of fat- 
sening swine and cattle, which are allowed torun at large in them, 

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

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

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

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

Som anp situation. The apple will grow on a great variety 
of soils, but it seldom thrives on very dry sands, or soils’ satu- 
rated with moisture. Its favourite soil, in all countries, is a 
strong loam of a calcareous or limestone nature. A deep, strong 
gravelly, marly, or clayey loam, or a strong sandy loam on a 
gravelly subsoil, produces the greatest crops, and the highest 
flavoured fruit, as well as the utmost longevity of the trees. 
Such a soil is moist rather than dry, the most 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 eands, says Mr. Coxe, when bottomed on a dry substratum, and aided 


69 THE APPLE. 


As regards site, apple orcnards flourish best, in southern and 
widdle portions of the country, on north slopes, and often even 
on the steep north sides of hills, where the climate is hot anddry. 
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 
locality. Thus the Newtown pippin, and the Spitzenburgh are 
the great apples of New-York ; the Baldwin, and the Roxbury 
Russett, of Massachusetts; the Bellflower and the Rambo, of 
Pennsylvania and New-Jersey; and the Peck’s Pleasant and the 
Seek-no-further, of Connecticut ; and though these apples are 
cultivated with greater or less success in other parts of the 
country, yet nowhere is their flavour and productiveness so 
perfect as in the best soils of their native districts—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 
the great value and usefulness of apples to the farmer, it is easy 
to sce that no farm is complete without a large and well selected 
apple orchard. 

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


by marl or meadow mud, will be found capable of producing very fine apple trees. 
Gocd cultivation, and a system of high manuring, will always remunerate the pro 
prietor of an orehard, except it be planted on a quicksand or a cold clay; in suen 
soils, no Management can prevent an early decay. One of the most thrifty or- 
chards 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, ex- 
elusive of much other manure ; on this land I have raised good wheai and clover. 
Of five rows of the Winesap 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 hea 

ers of large and fair apples.—View of Fruit Trees, p. 31. 


ORCHARD CULTURE. 6] 


will not only facilitate culture and gathering the fruit, put 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 cullivation ; at least for the first 
few years, until the trees are well established. Indeed, of twa 
adjoining orchards, one planted and kept in grass, and the other 
ploughed for the first five years, there will be an incredibie dif- 
ference in favour of the latter. Not only will these trees show 
rich dark luxuriant foliage, and clean smooth stems, while those 
neglected will have a starved and sickly look, but the size of the 
trees in the cultivated orchard will be treble that of the others at 
the end of this time, and a tree in one will be ready to bear an 
abundant crop, before the other has commenced yielding a peck 
of good fruit. Fallow crops are the best for orchards,—potatoes, 
vines, buckwheat, roots, Indian corn, and the like. An occa- 
sional crop of grass or grain may be taken ; but clover is rather 
too coarse-rooted and exhausting for a young orchard. When 
this, or grass, is necessarily grown among young trees for a year 
or two, a circle of three feet diameter should be kept loose by 
digging every season about the stem of each tree. 

When the least symptom of failure or decay in a bearing 
orchard is perceived, the ground should have a good top dressing 
of manure, and of marl, or mild lime, in alternate years. It is 
folly to suppose that so strong growing a tree as the apple, when 
planted thickly in an orchard, will not, after a few heavy crops 
of fruit, exhaust the soil of much of its proper food. If we de- 
sire our trees to continue in a healthy bearing state, we should, 
therefore, manure them as regularly as any other crop, and they 
will amply repay the expense. There is scarcely a farm where 
the waste of barn-yard manure,—the urine, etc., if properly 
economized by mixing this animal excrement with the muck. 
heap—would not be amply sufficient to keep the orchards in the 
highest condition. And how many moss-covered, barren or- 
chards, formerly very productive, do we not every day see, which 
oniy 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 
‘t 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 ‘orm 
fruit buds. When ha.f 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- 
shard may be changed by picking off the fruit when the tree 

G6 


62 THE APPLE. 


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

Prouninc. 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 »f 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 shellae 
previously noticed, or brushed over with common white lead, 
taking care with the latter, not to paint the bark also. 

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


* One of the finest orchards in America is that of Pelham farm, at Esopus, on 
the Hudson. It is no less remarkable for the beauty and high flavour of its fruit, 
than the constant productiveness of trees. The proprietor, hk L. Peli, Esq., has 
kindly furnished us with some notes of his experiments on fruit trees, and we sub- 
join the foilowing highly interesting one on the Apple. 

*« For several years past I have been experimenting on the apple, having an or- 
chard of 2,000 bearing Newtown Pippm trees. J found it very unprofitable to 
wait for what is termed the ‘ bearing year,’ and it has been my aim to assist na- 
ture, so as to enable the trees to bear every year. I have noticed that from the 
excessive productiveness of this tree, it requires the intermediate year to recover 
itself—to extract from the earth and the atmosphere the materials to enable it to 
produce again. This it is not able to do, unassisted by art, while it is loaded with 
fruit, and the intervening year is lost ; if, however, the tree is supplied with proper 
food it will bear every year; at least such has been the result of my experiments, 
Three years ago, in April, 1 scraped all the rough bark from the stems of several 
thousand trees in my orchards, and washed all the trunks and limbs within reach 
with soft soap; trimmed out all the branches that crossed each other, early in June, 
and painted the wounded part with white lead, to exclude moisture and prevent 
degay. I then, in the latter part of the same month, slit the bark by running a sharp 
peuted knife from the ground to the first set of limbs, which prevents the tree from 

ecoming 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 No- 
vember the lime was dug in thoroughly. The following year I collected from these 
trees 1700 barrels of fruit, part of which was sold in New-York for four, and 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 quar- 
ters per barrel of 32 gallons, exclusive of the barrel. In October I manured these 
trees with stable manure in which the ammonia had been fixed, and covered this 
immediately with earth. The succeeding autumn they were literally bending to 
the ground with the finest fruit 1 ever saw, while the other trees in my orchard not 
0 treated are quite barren, the last season having been their bearing year. I am 
now Bann 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. J cultivate my or- 
chard grounds, as if there were no trees on them, and raise grain of every kind ex- 
cept rye, which grain is so very injurious that I believe three successive crops of 
it would destroy any orchard younger than twenty years. I raised last year in 
an orchard containing 20 acres, trees 18 years old, a crop of Indian corn which 
averaged 140 bushels of ears to the acre.” 


INJURIOUS. INSECTS. 63 


the orchardist. ‘These are chiefly the borer, the caterpi’ar, and 
the canker worm. 

The apple Borer is, as we usually see it m the trunks of tne 
apple, quince, and thorn trees, a fleshy white grub, which enters 
the tree at the collar, just at the surface of the ground, where 
the bark is tender, and either girdles the tree or perforates it 
through every part of the stem, finally causing its death. This 
grubis the larva, of a brown and white striped beetle, half an inch 
long, (Saperda bivittata,) 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 smal] 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 
caterpillar are quite as annoying to the orchardist. ‘The moth 
ot our common caterpillar is a reddish brown insect, whose ex- 
panded wings measure about an inch anda half. ‘These moths 
appear in great abundance in midsummer, flying only at night, 
and often buzzing about the candles in our houses. In laying 
their eggs, they choose principally the apple or cherry, and they 
deposit thousands of small eggs about the forks and extremities 
ef 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 i. the fork of 
the branches. If they are allowed by the careless cultivator to 
go on and multiply, as they soon do, incredibly fast, they will 
in a few seasons,—sometimes in a single year,—increase to 
such an extent as almost to cover thu branches. In this cater- 
pillar state they live six or seven weeks, feeding most vora- 
ciously upon the leaves, and often stripping whole trees of their 
foliage. Their effect upon the tree at this period of the season, 
when the leaves are most important to the health of the tree and 


64 THE APPLE. 


the growth of the fruit, is most deplorable. The crop is stunted, 
the health of the tree enfeebled, and, if they are allowed to re- 
main unmolested for several seasons, they will often destroy its 
life or render it exceedingly decrepid and feeble. 

To destroy the caterpillar various modes are adopted. One of 
the most effectual is that practised by Mr. Pell in his orchards, 
which is to touch the nest with a sponge, attached to the end of 
a pole, and dipped in strong spirits of ammonia; the sponge 
should be turned slowly round in the nests, and every insect 
coming in contact will be instantly killed. This should be done 
early in the season. Or, they may be brought down and de- 
stroyed with a round brush fixed to the end of a pole, and work- 
ed about in the nests. On small trees they may be stripped off 
with the hand, and crushed under the foot; and by this plain 
and simple mode, begun in time, with the aid of a ladder, they 
may in a large orchard be most effectually kept under by a few 
moments daily labour of a single man. As they do not leave 
their nests until nine in the morning, the extirpator of caterpil- 
lars should always be abroad and busy before that time, and 
while they are all lying quietly in the nests. And let him never 
forget that he may do more in an hour when he commences 
early in the season, than he will in a whole day at a later pe- 
riod, when they are thoroughly scattered among the trees. If 
they are allowed to remain unmolested, they spin their cocoons 
about the middle of June, and in a fortnight’s time comes forth 
from them a fresh brood of moths—which, if they are not put an 
end to by bonfires, will again lay the eggs of an infinite numbe1 
of caterpillars for the next spring. 

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

‘The canker worm usually rises out of the ground very early 
in the spring, chiefly in March, as soon as the ground is free 
from frost ; though a few also find their way up in the autumn. 
The females having no wings, climb slowly up the trunks of 
the trees, while the winged males hover about to pair with them. 
Very soon after this if we examine the trees we shall 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 eges are hatched, and the canker worms, dusky brown, 
or ash-coloured with a yellow stripe, make their appearance and 
commence preying upon the foliage. When they are abundant 


INJURIOUS INSECTS. 65 


they make rapid progress, and in places, where the colony is 
firmly established, they will sometimes strip an orchard in a few 
lays, making it look as if a fire had passed over it. After feed- 
ng about four weeks, they descend into the ground three or four 
inches, where they remain in a chrysalis form, to emerge again 
the next season. As the female is not provided with wings, 
they do not spread very rapidly from one place to another. 

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

The common mode of protecting apple trees is to surround 
the trunk with a belt or bandage of canvass, four or five inches 
wide, which is then thickly smeared with tar. In order to prevent 
the tar from soon becoming dry and hard, a little coarse train oil 
must be well mixed with it ; and it should be watched and re- 
newed as often as it appears necessary. This tarred belt catches 
and detains all the females on their upward journey. and prevents 
them from ascending the tree to lay theireggs. And if kept in 
order it will very effectually deter and destroy them. When the 
canker worm is abundant, it is necessary to applv 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 hest 
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 thig 
has a very injurious eect upon the trunk. Old India rubbey 
melted in an iron vessel over a very hot fire, forms a very adhe- 
sive fluid which is not affected by exposure to the weavrer, and 
is considered, by those who have made use of it, the hest sub- 
stance for smearing the bandages, as being a more eAectual 
barrier, and seldom or never requiring renewal. 

Mr. Jonathan Dennis, jr. of Portsmouth, Rhode Island, has 
invented and patented a circular leaden trough, which surrounds 
the trunk of the tree, and is filled with oil, and stops effectually 
the ascent of the canker worm. ‘There appear, however, to be 
two objections to this trough, as it is frequently used; one, the 
escape of the oil if not carefully used, which injures the tree ; and 
the other, the injurious effect of nailing the troughs to the bark 
or trunk, ‘They should be supported by wedges of wood driven 
in between the trough and the trunk, and the spaces completely 
filled up with liquid clay put on with a brush. The insects 
must be taken out and the oil renewed, from time to time. For 
districts where the canker worm greatly abounds, this leaden 
trough is probably the most permanent and effectual remedy yet 
employed. 

Experiments made by the Hon. John Lowell, and Professor 
Peck, of Massachusetts, lead to a belief that if the ground, under 

6 


§6 THE APPLE. 


trees which suffer from this insect, is dug and well pulverized to 
the depth of five inches in October, and a good top dressing of 
lime applied as far as the branches extend, the canker worm 
will there be almost entirely destroyed. The elm, and linden 
trees in many places, suffer equally with the apple, from the at- — 
tacks of the canker worm. / 

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

oung. 

The Woolly aphis (aphis langinera,) or American blight* is a 
dreadful enemy of the apple abroad, but is fortunately, very 
rarely seen as yet, in the United States. It makes its appear- 
ance in the form of a minute white down, in the crotches and 
crevices of the branches, which is composed of a great number 
of very minute woolly lice, that if allowed, will increase with 
fearful rapidity, and produce a sickly and diseased state of the 
whole tree. Fortunately, this insect is too easily destroyed. ‘“ ‘This 
is eilected by washing the parts with diluted sulphurie acid ; 
which is formed by mixing % oz. by measure, of the sulphuric 
acid of the shops, with 73 oz. of water. It should be rubbed 
into the parts affected, by means of a piece of rag tied toa stick, 
the operator taking care not to let it touch his clothes. After 
the bark of a tree has been washed with this mixture, the first 
shower will re-dissolve it, and convey it into the most minute 
crevice, so as effectually to destroy all insects that may have 
escaped.”’—(Loudon’s Magazine IX. p. 336.) 

The Apple worm (or Codling moth, Carpecapsa pomonana, of 
European writers,) is the insect, introduced with the apple tree 
from Europe, which appears in the early worm-eaten apples 
and pears, in the form of a reddish white grub, and causes the 
fruit to fall prematurely from the tree. The perfect insect isa 
small moth, the fore-wings gray, with a large round brown spot 
on the hinder margin. These moths appear in the greatest 
numbers in the warm evenings of the Ist of June, and lay their 
eggs in the eye or blossom-end of the young fruit, especially of 
the early kinds of apples and pears. In a short time, these eggs 
hatch, and the grub burrows its way till it reaches the core; 
the fruit then ripens prematurely, and drops to the ground. 
Here the worm leaves the fruit and creeps into the crevices of 
the bark and hollow of the tree, and spins its cocoon, which 


* It is not a little singular that this insect which is not indigenous to this coun- 
try, aud js never seen here except Where introduced with imported 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. 6? 
asually 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 picke.l up daily and 

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

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

A cellar, for this purpose, should be dug in dry, gravelly, or 
sandy soil, with, if possible, a slope to the north; or, at any 
rate, with openings on the north side for the admission of air 
very rarely in weather not excessively cold. Here the barrels 
should be placed on tiers 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, usuaily decays in January, until 
the Ist of April, in the freshest ind finest condition. Some per- 
sons place a layer of clean rye straw between every layer of 
apples, when packing them in the barrels. 


68 THE APPLE. 1 

App es are frequently kept by farmers in pits or ridges in the : 
ground, covered with straw and a layer of earth, in the same — 
munner as potatoes, but it is an infericur method, and the fruit | 
very speedily decays when opened to the air. The English 
apple growers lay their fruit in heaps, in cool dry cellars, and 
cover them with straw. 

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

Civer. ‘To make the finest cider, apples should be chosen 
which are especially suited to this purpose. The fruit should 
be gathered about the first of November, and coarse cloths or 
straw should be laid under the tree to secure them against 
bruising when they are shaken from the tree. If the weather is 
fine the fruit is allowed to lie in heaps in the open air, or in airy 
sheds or lofts for some time, till it is thoroughly ripened. All 
immature and rotten fruit should then be rejected, and the re- 
mainder ground in the mill as nearly as possible to an uniform 
mass. This pulp should now remain in the vat from 24 to 48 
hours, or even longer if the weather is cool, in order to heighten 
the colour and increase the saccharine principle. It is then 
put into the press (without wetting the straw,) from whence the) 
liquor is strained through hair cloth or sieves, into perfectly 
clean, sweet, soundcasks. The casks, with the bung out, are then 
placed in a cool cellar, or in a sheltered place in the open air. 
Here the fermentation commences, and as the pomace and froth 
work out of the bung-hole, the casks must be filled up every 
day with some of the same pressing, kept in a cask for this pur- 
pose. In two or three weeks this rising will cease, when the 
first fermentation is over, and the bung should, at first, be put 
in loosely—then, in a day or two, driven in tight—leaving a 
small vent hole near it, which may also be stopped in a few days 
after. If the casks are in a cool airy cellar, the fermentation 
will cease in a day or two, and this state may be known by the 
liquor becoming clear and bright, by the cessation of the dis- 
charge of fixed air, and by the thick crust which has collected 
on the surface. The clear cider should now be drawn off and 
placed in a clean cask. If the cider, which must be carefully 
watched in this state to prevent the fermentation going too far, 
remains quiet, it may be allowed to stand till spring, and the 
addition at first of about a gill of finely powdered charcoal to a 
barrel will secure this end; but if a scum collects on the sur 
face, and the fermentation seems inclined to proceed further, it 
must be immediately racked again. The vent-spile may now 
be driven tight but examined occasionally. In the beginning of 
March a final racking should take place, when, should the eider 
not be perfectly fine, about three fourths of an ounce of Isie 
glass should be dissolved in the cider and poured in each barre 


VARIETIES. Os 


which will render it perfectiy clear. It may be bottled now, or 
any period before the blossoming of the apple or afterwards, late 
in May. When bottling, fill the bottles within an inch of the 
bottom of the cork, and allow the bottles to stand an hour before 
the corks are driven in. They should then be sealed, and kept 
in a cool cellar, with clean dry sand up to their necks; or laid on 
their sides in boxes or bins, with the same between each layer. 

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 inferiour, but it is only by comparison in such an 
experimental garden that the value of the different varieties, for 
a certain climate, can be fully ascertained. 

The European apples generally, are in this climate, inferiour 
to our first rate native sorts, though many of them are of high 
merit also with us. The great natural centre of the apple cul- 
ture in America, is between Massachusetts bay and the Dela- 
ware river, where the Newtown pippin, the Spitzemberg, the 
Swaar, the Baldwin, and the yellow Belle Fleur, have originated, 
and are grown in the greatest perfection. The apples raised on 
the very fertile bottoms of the western states are very large and 
beautiful, but as yet, owing to the excessive luxuriance of growth, 
are far inferiour in flavour to those of the same quality, 
raised on the strong, gravelly or sandy loams of this section of 
the country. New varieties of apples are constantly springing 
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, there- 
fore, impossible in the present state of pomology in this country, 
to give any thing like a complete list of the finest apples of the 
United States. To do this, will require time, and an extended 
and careful examination of their relative merits collected in one 
garden. The following descriptions comprise all the finest 
American and foreign varieties yet known in our gardens. 

In the ensuing pages, apples are described as regards form 
as follows ; round, or roundish, when the height and the diameter 
are nearly equal ; flat, or oblate, when the height is much less ; 
sblong, when the height is considerably more than the diameter ; 
ovate, (egg-shaped,) when the blossom-end is narrowed and 
rounded ; conical, when the fruit is oblong and somewhat coni 
eal on its sides. Pearmain-shaped is a short or flattened cone ; 
and Calvil/e-shaped signifies a ribbed or furrowed surface. 


"0 APPLES. 


APpPLEs.* 


Class 1. Summer Apples. 


1. American Summer Pearmatn. § Thomp. 


Early Summer Pearmain. Coze. 


A rich, high-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. 

ing raised from it. It ripens gradually from the tenth of August 
to the last of September. 

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


2. Borovitsxy. Thomp. Lind. 


A good early Russian apple of the middle size, which ripens 
here the last of July. Form roundish, a little angular. Stalk, 
an inch long, planted rather deeply. Skin, pale green, with a 
semi-transparent appearance, faintly striped on the sunny side 
with light and dark red. Calyx ina large basin. Flesh, white, 
pretty firm, and juicy, with an agreeable sub-acid flavour.” 


8. Benonit. Man. Ken. 


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


* In describing apples, we shall designate the size by comparison, as follows: 
small, as the English Golden pippin:; medium size, as the Newtown pippin, large, 
as the Yellow Bellflower and Fall pippin—as we consider this reference to a stan- 
dard, generally known, better than an exact description by measure owing to the 
variation in different soils and seasons. 

The blossom-end, apex or crown of the fruit, is called the eye; but we shall, for 
the sake of precision, call the remains of the blossom still found there the calyz 
and the hollow in which it is placed the basin. 

§ This mark denotes varieties particularly recommended by the author. 


SUMMER APPLES. 73 


4. Cott. Thomp. Lind. Ron- 


Scarlet Perfume. 


A variety from England of second quality, but admired for 
its beauty of appearance. 

Fruit large, roundish, somewhat flattened and slightly angu- 
ar. Skin nearly covered with deep crimson on a yellowish 
ground, or sometimes entirely red, with a little russet. Stalk 
long, woolly, planted in a cavity which is sometimes nearly 
closed up. Calyx large, in a broad basin. Flesh white, rather 
firm, juicy, with a somewhat rich and agreeable flavour. Au- 
gust. 


5. DevonsHiRE QuarrENDEN. ‘Thom. P. Mag. Fors. 


Red Quarrenden. Lind. 
Sack Apple. * 


4 handsome English dessert fruit. The editor of the Pomo- 
logical Magazine says, “there is no better autumn dessert ap- 
ple ;” but after giving it a trial for several years by the side of the 
Williams’ Favourite, we consider the latter greatly superiour in 
flavour, and equally beautiful. Fruit scarcely of medium size, 
roundish, flattened, and slightly narrowed at the eye. Stalk 
short, deeply planted. Calyx with long segments, scarcely sunk in 
avery shallow plaited basin. Skin rich deep crimson, with lighter 
crimson, and occasionally a spot of green on the shaded side, 
sprinkled with numerous green dots. Flesh nearly white, crisp, 
juicy, with a pleasant sub-acid flavour. Ripe during all August 
and Sevtember. 


6. Drap v’Or. § Coxe. Thomp. Ron. 


Vrai Drapd’Or. O. Duh. 

Early Summer pippin, of some New-York gardens. 
Bay Apple ac. to 

Bonne de Mai § Thomp. 


This large, handsome, and excellent summer apple is highly 
deserving general cultivation. It is better (though incorrectly, 
known on the Hudson as the Summer Pippin, but it is very dis. 
tinct from the apple known by that name in New-Jersey, which 
is the Holland pippin. It is also a very different fruit from the 
Drap d'Or of Lindley, and of Noisette, and most French au 
thors, which is quite a small apple ; but it is the Vrat Drap d’Or 
of the 9:4 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- 


72 ‘APPLES. 


ale Geea 


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 cookiag. 
[This is the Summer Pippin of the previous catalogues of the 
nurseries here.] August to October. The tree grows vigcreus- 
ly, and bears well, and the wood is smooth and dark brown. 


7. Earty Harvest. § Thomp. Man 


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

Yellow Harvest. 

Large White Juneating. 

Tart Bough. 

Early French Reinnette. 


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


Fig. 26. Early Harvest. 


this and the Red Astrachan. Form round, above medium size, 
rarely a little flattened. Skin very smooth, with a few ‘int 
white dots, bright straw colour when fully ripe. Sta/k 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 


SUMMER APPLES. 73 


flavour. The young trees of moderate vigour, with scarcely 
diverging shoots. Manning errs by following Coxe in calling 
this a flat apple. 


8. Earty Rep Marcaret. § Thomp. Lind. 


Red Juneating. 

Margeret, or Striped Juneating. Ronalds. 
Early Red Juneating. 

Eve Apple of the Irish. 

Striped Juneating. 

Margaretha Apfel, of the Germans. 


An excellent early apple, ripening about the middle of July, 
or directly after the Early Harvest. The tree while young is 
rather slender with upright woolly shoots. It is a moderate 
bearer. 

Fruit below me- 
dium size, round- 
ish-ovate, tapering 
towards the eye. 
Skin greenish yel- 
low, pretty weli 
covered by stripes 
of dark red. Stalk 
short and _ thick. 
Calyx closed, and 
placed in a very 
shallow plaited ba- 
sin. Flesh white, 
sub-acid, and when 
freshly gathered 
from the tree, of a 
rich agreeable fla- 
vour. 

Fig. 27. Early Red Margaret. This is distinct 
from the Margaret Apple, of Miller, the Red Juneating of some 
of our gardens, which resembles it, but is round, with a short 
slender stalk, and dull yellow skin striped with orange red on 
one side, the fruit fragrant and the leaves very downy. 


9. Earty Strawserry Appte. (§) 


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. Its sprightly flavour, agreeable per- 
fume, and fine appearance, place it among the very finest sum- 


74 APPLES. 


mer apples. It is quite distinct from the Early Red Margaret, 

which has no fragrance, and a short stem. 
Fruit roundish, 

narrowing towards 

the eye. Skin 

smooth and _ fair, 

finely striped and 

stained with bright 

and dark red, on 

a yellowish white 

ground. Stalk an 

inch and a half 

long, rather slen- 

der and uneven, 

inserted in a deep 

cavity. Calyx ra- 

ther small, in a 

shallow, narrow 

basin. Flesh white, 

slightly tinged with 

red next the skin, 

tender, sub-acid, 

and very sprightly 

and brisk in fla- d 

vour, with an a- Fig. 28. Early Strawberry. 

greeable aroma. 


10 frtsH Peach Appte. Thomp. Lind. P. Mag. 
Early Crofton. Ronalds. 


Fruit of medium size, round or a little flattened, and obtusely 
angular. Calyx pretty large and spreading, in a rather narrow 
basin. Stalk short, in a cavity of moderate depth. Skin yel- 
lowish green, with small dots in the shade, washed and streaked 
with brownish red in the sun. Flesh white, tender, juicy, and 
pretty well flavoured. A pleasing fruit, but does not rank so 
high here as in England. 


11. Larce Yettow Boucu. § Thomp. 


Early Sweet Bough. Kenrick. 
Sweet Harvest. 
Bough. Core. 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. 


SUMME®. APPLES. vis) 


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


12. Lyman’s Larce Summer. 


Large Yellow Summer. Ken. 


A large and handsome American fruit, introduced to notice 
by Mr. S. Lyman, of Manchester, Conn. ‘The bearing trees are 
easily recognized by their long ‘and drooping branches, which 
are almost wholly without fruit spurs, but bear in clusters at their 
extremities. They bear poorly until the tree attains consider- 
able size, when it yields excellent crops. Fruit quite large, 
roundish, flattened at the ends: skin smooth, pale yellow. Flesh 
B yellow, tender, sub-acid, rich, and high flavoured, and excellent 
either for the table or for cooking. Last of August. 


13. Osun. Thomp. Lind. 
Arbroath Pippin. Forsyth. 


An excellent Scotch apple, ripening early in August. Form 
roundish, below medium size, a little flattened. Skin rather 
tough, clear lemon yeliow when quite ripe, mingled with a little 
bright green, and sprinkled with a few grayish green dots. 
Stalk short and thick, set in a rather shallow depression. Calyx 
‘in a shallow basin, a little plaited, with prominent segments. 
Flesh yellowish, firm, crisp, juicy, with a spicy aromatic fla- 
ivour. ‘The wood is strong, and grows pretty freely from cut 


| tings. 


14. Rep Astracnan. § Thomp. Lind. 


A fruit of extraordinary beauty, first imported into England 
‘with the White Astrachan, from Sweden, in 1816. It bears 
jabundantly with us, and its singular richness of colour is height- 
jened by an exquisite bloom on ‘the surface of the fr uit, like that 
lof 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 
lis liable to become mealy. Ripens from the last of July to the 
middle of August. 

Fruit pretty large, rather above the middle size, and very 
‘smooth and fair, roundish, a little narrowed towards the eye. 
(Skin almost entirely deeoea with deep crimson, with sometimes 
j@ little greenish yellow in the shade, and occasionally a little 


76 APPLES. i 


russet near the stalk, and covered with a pale white bloom, | 
Stalk rather short and deeply inserted. Calyx set in a slight 


s Fig. 29. Red Astrachan. . 
basin, which is sometimes a little irregular. Flesh quite white. 
crisp, moderately juicy, with an agreeable, rich, acid flavour. 


15. SINE-QUA-NON. 


F 


A native of Long Island, named by the late Wm. Prince. | 


Fruit roundish - ovate, about medium size. Skin smooth, pale 
greenish yellow. Stalkslender. Flesh white, very tender, juicy, 


| 
| 


and of a delicate and very sprightly flavour. The young trees 


are rather slow and crooked in growth. August. . 


16. Sucar Loar Pippin. Thomp. Lind. P. Mag. 
Hutching’s Seedling. 


A foreign sort, which is ranked among first rate sorts by 


Thompson, but from specimens of two seasons produced here, — 


it does not seem likely to take this rank with us. Fruit of me- 


dium size, oblong or conical, smooth, clear pale yellow, be. 
coming nearly white on one side when fully ripe. Stalk nearly 


an inch long, deeply set in a regular cavity. Calyx sunk in a 


pretty deep basin. Flesh white, firm, very slightly acid, and 


moderately juicy. According to Lindley it has in England “a 


most agreeable lively flavour.”’ Ripens here the latter part of 


July, and is very showy on the tree. 


q 


SUMMER APPLES. 77 


17. Summer Rose. Thomp. Coxe. 


Wovolman’s Harvest. 


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

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


18. Summer QueEEN. Coxe. 


A popular midsummer apple for the dessert and kitchen. The 
fruit is large and broad at the crown, tapering towards the eye. 
The stalk is rather long, and is planted 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. 


19. Summer GoLpEN Pippin. Thomp. Lind. P. Mag. 


A nice little English dessert apple, but inferiour to many of 
ourown. Fruit small, ovate, flattened at the eye. Stalk short 
and calyx set in a wide shallow basin. Skin shining bright yel- 
low, with a little orange next the sun. Flesh yellow, firm, crisp 
and rich. Ripens in August. 


20. Sops or Wine. § Lind. Ron. 


Sops in Wine. Ray, (1688.) 
Rode Wyn Appel. Anoop. 
Sapson. Kenrick. 


A charming little apple for the dessert, which the amateur’s 
garden should always contain. Its flavour is spr’__.dy, though 
not first rate, and its colour is very handsome. Its name pro- 
bably comes from the red stain in its flesh. Its branches have 
a spreading habit, and bear plentifully ; and the fruit, in our gar- 
den, ripens gradually from the first of August to October. Fruit 
small, fiom an inch and a half to two and a half in diameter, 
globular, narrowing to the eye. Skin smooth, crimson in the 
shade, stained and striped with purplish crimson in the sun, 
and covered with a delicate white bloom. Stalk slender, three 
fourths of an inch long. Calyx spreading, in a shallow basin 
Flesh white, with stains of a pinkish hue, firm, crisp, juicy, and 
of a pleasant sub-acid flavour. - 


78 APPLES. 


21. Tetorsky. Thomp. 


The Tetofsky is a Russian summer apple newly introduced, 
which promises well. Fruit of medium size, 1oundish oblong, 
sometimes nearly round. Skin smooth, with a yellow ground 
handsomely striped with red, and, like most apples of that coun- 
try, covered with a whitish bloom, under which is a shining skin. 
The flesh is white and juicy with a sprightly and agreeable 
flavour. August. 


22. Wmite Juneatinc. Ray. Thomp. Lind. 


Owen’s Golden Beauty, ac. Thomp. 
Juneating. Core. 


This is an old variety mentioned by Evelyn in 1660, and de 
scribed by Ray in 1688, and is a very tolerable little apple, 
ripening among the very 
earliest, during the last of 
June and the first of July, 
and deserves a place ina 
large collection chiefly on 
that account and its excel- 
lent bearing quality. It 
is very distinct from the 
Early Harvest, sometimes 
called by this name. Fruit 
small, round, a little flat- 
tened. Calyx closed ina 
wrinkled basin, moderate- 
lysunk. Stalk rather long 
and slender, three fourths 
to an inch in length, slight- 
ly inserted in a shallow Fig. 30. White Juneating. 
depression. Skin smooth, pale green, at first light yellow, with 
sometimes a faint blush on the sunny side. Flesh crisp, and of 
pleasant flavour, but soon becomesdry. Tree straight and forms 
an uprigi:t head. 


23. Wuite AstracHan. 'Thomp. Lind. P. Mag. 


Pyrus Astracanica. De Candolle, 
Transparent de Moscovie, of the French gardens. 
Glace de Zélande, 


A nearly white, semi-transparent, Russian apple, which bears 
freely and ripens about the tenth of August ; but in this country 
is of little or no value, as it nearly always grows mealy and 
water cored as soon as ripe. Fruit of medium size, roundish, 


AUTUMN APPLES. 73 


inclining te conical, and a little ribbed at the eye. Skin very 
smooth, nearly white, with a few faint streaks of red on one side, 
and covered with a white bloom. Stalk thick and short ; calyx 
set ina small basin. Flesh quite white, partially transparent, 
tender and of delicate flavour, but rather dry, 


24. Wituiams’s Favourite. § Man. Ken. 


A large and handsome dessert apple, worthy of a place in 
every garden. It originated at Roxbury, near Boston, bears 
abundantly, and ripens from the last of July to the first of 
SeptemLer. 

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 a very mild and agreeable flavour. 


Class II. Autumn Apples. 


25. ALEXANDER. § Thomp. 


Emperor Alexander. Lind. Ron. 
Russian Emperor. 
Aporta. 


This is a very magnificent Russian sort, which thrives well in 
our gardens. The tree is no less striking in the spring when 
covered with its very large blossoms, than in autumn when 
loaded with its superb fruit. It is, properly, a cooking apple. 

Fruit very large, frequently measuring five inches in diame- 
ter, and weighing nearly a pound, regularly formed, generally 
conical or cordate, tapering from the base to the eye. Skin 
greenish yellow, faintly streaked with red on the shaded side, but 
Grange, brilliantly streaked and marked with bright red in the 
sun. Calyx largc, set in a deep basin. Stalk rather slender, 
three fourths of an inch long, planted in a deep cavity. Flesh 
yellowish white, crisp, tender and juicy, with a rather pleasant 
flavour. A moderate bearer. October to December. 


60 APPLES. 


Fig. 31. Alexander. 


26. Autumn Pearmain. Thomp. 


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


A slow growing tree, but producing a good, high-flavoured 
dessert fruit. Fruit of medium size, oblong, narrowing gradu- 
ally towards the eye. Skin brownish yellow, mixed with green 
on the shaded side, but next the sun, reddish, blended with yel- 
low, streaked with dceper red, and sprinkled with numerous 
small brown specks. Stalk short, obliquely planted under a 
fleshy lip. Calyx set in a broad shallow basin, whieh is some- 
times scarcely at all sunk, and obscurely plaited. Flesh pale 
yellow, crisp, firm, a little dry, but rich and high flavoured. 


fy 


AUTUMN APPLES. Bi 


Branches slender. ‘This most excellent old dessert fruit is the 
«“ Winter Pearmain”’ of most old American orchards, and is a 
rreat favourite with many amateurs. October and November, 
and keeps till March. 


27. Buennem Pirrin. Thomp. Lind. 


Blenheim Orange. 
Woodstock Pippin. 


A large and showy Enclish apple, admirable for baking, but 
which is not so highly esteemed for the table here, as abroad. 
The trees make strong and vigorous shoots. 

Fruit very large, roundish, three inches in diameter at the 
base. Skin yellowish, becoming deep orange, stained on the 
sunny side with dull and dark red stripes. Calyx set in a 
large hollow basin. Flesh yellow, breaking, very sweet, and of 
tolerable flavour. October to December. 


28. Beauty or Kent. Thomp. Lind. Ron. 


The Beauty of Kent is, in this climate, one of the most mag. 
nificent of all apples, frequently measuring sixteen or eighteen 
inches in circumference. The flavour is of second quality, but 
as a kitchen fruit, it is among the finest. The tree grows very 
strong and upright. 

Fruit very large, roundish, but flat at the base,and narrowing 
distinctly tothe eye, where it is slightly ribbed. Skin smooth, 
greenish-yellow, marked with Jarge, broken stripes of purplish 
red. Stalk short, slender, deeply planted in a round, shallow 
cavity. Calyx small, set in a narrow basin. Flesh juicy, crisp, 
tender, with a simple sub-acid flavour. October and November. 


29. Beauty 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 roundcavity. Flesh tender, juicy, sweet, and pleasant. 
A fall fruit, but may be kept for some time. 


30. CornisH' Aromatic. Thomp. Lind. 


A rich flavoured English apple. The quality is excellent, 
but the fruit not very fair with us. 

Fruit of medium size, roundish and angular. Skin rich red, 
much marked with russet yellow dots, on a pale russet ground. 
Stalk short, set in a deep, narrow cavity. Calyx small. in a 
narrow basin. Flesh yellow, with a rich aromatic suv-acid 
flavour. October to December. 


62 APPLES. 


31. Carine. Coxe. Thomp. 
Gregson Apple. 


We have not been able to procure this variety ; which we be. 
lieve is a native of Maryland, and we therefore insert here Mr. 
Coxe’s description. ‘The Catline is an apple rather below tha 
middling size. It is a great bearer—the form is flat, the stalk 
short and thich, the skin smooth, and of a beautiful yellow, with 
a clear and brilliant red towards the sun, with numerous streaks 
and many dark spots scattered on the surface. The flesh is a 
pale yellow, tender, rich, juicy and sweet; as an eating apple 
in October, November and December, it is particularly fine. 
The tree is small, the form regular, and round in the head; the 
shoots straight and delicate ; the foliage of a lively green—it is 
very productive, and in six or seven years after transplanting, it 
bears abundantly, when well cultivated. 


32. Dutcuress or OtpeNBuRGH. Thomp. Ron. 


A handsome Russian fruit of good quality. Fruit medium 
size, regularly formed, roundish. Skin smooth, finely washed 
and streaked with red on a golden or yellow ground. Calyx 
pretty large and nearly closed, set in a wide even hollow. There 
is a faint blue bloom on this fruit. The flesh is rich and juicy, 
with an excellent flavour. Ripens early in September. 


33. Downton Pippin. Thomp. Lind. 


Elton Pippin, : 
Knight’s Golden Pippin, i of some English gardens. 


Downton Golden Pippin. Ken. 


A rather early variety of the English Golden Pippin, raised 
by Mr. Knight of Downton Castle. It is a beautiful, small des- 
sert fruit, and will please those who like the rich, sharp, acid 
fizavour of the Golden Pippin. 

Fruit a little larger than the Golden Pippin, about two and a 
quarter inches in diameter, roundish, flat at the ends. Calyx 
set in a wide, but very shallow basin. Stalk short, not deeply 
inserted. Skin smooth, yellow, dotted with small obscure specks. 

Flesh yellowish, crisp, with a brisk, rich, tart favour. The 
tree grows more vigorously and bears more abundantly than its 
parent, the old Golden Pippin. It is also considered a fine cider 
apple. October and November. 


AUTUMN APPLES. . 83 


34. Dyer, on Pomme Royate. Ken. 
Smithfield Spice. 


A popular New-England dessert apple, very sprightly, tende.-, 
and excellent. It is supposed to be of French origin, and tohave 
peen 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. I., 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. Sept., Oct. 


35. Dutcn 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 tothe eye. Calyx set in a narrow, deep-furrowed 
basin. Stalk short and thick. Skin pale yellow, becoming 
orange yeliow on the sunny side. Flesh white, sub-acid, and 
moderately juicy. Inferiour to the Holland Pippin or the Drap 
d@’Or. The tree makes very strong shoots. 


36. Frower oF Kent. ‘Thomp. Lind. Ron. 


A large and handsome English apple, chiefly valued for baking 
and kitchen use. Fruit quite large, roundish, a little ribbed on 
its sides, often considerably flattened, and rather broadest at the 
base. Skin tawny yellow, washed with dull red, with occasion- 
ally, a few stripes of brighter red. Calyx rather small, but set 
in a large basin, rather furrowed or irregular. Stalk nearly an 
inch long, not very deeply inserted. Flesh greenish yellow, 
abounding with a lively sub-acid juice. October to January. 


37. Franxiin’s Gotpen Pirpin. Thomp. Lind. Man. 


Sudlow’s Fall Pippin, 


This should be an American variety, named after Dr. Franklin, 
as it appears, by the Horticultural Transactions, to have been 
taken from the United States to England, in 1806 ; but it is, we 
believe, only known to nurserymen here, by importation back 
again. It is an excellent dessert fruit, larger than the common 
English Golden Pippin, ripening in October. Fruit of medium 


84 - APPLES. 


size, oval, very regular in shape, rather broadest at the base. 

Eye sunk in an even hcllow. Stalk short, slender, deeply 
lanted.. Skin deep yellow, freck.ed with numerous dark spots 
lesh pale yellow, crisp, tender, with a fine rich aromatic fla 

vour. ‘The tree grows freely, and forms an upright head. 


38. Faun 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, ina rather shallow 
basin. Skin pale straw yellow, with a few scattered dots. Flesh 
white, juicy, crisp, with a rich, good flavour. October and No- 
vember. 


39. Fat Pippin. § Coxe. Floy. 


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

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

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


40. Go.pEN SwEET. 


Orange Sweeting, or 4 
Golden Sweet. : } Kenrick. 


A celebrated Connecticut fruit sent us by Mr. I.yman, of that 


— 


AUTUMN APPLES. BA 


state. Fruit above the medium size, roundish, scarcely flatte nea, 
fair, and well formed. Skin, when fully ripe, pale yellow o 
straw colour. Stalk about an inch long, slender at its junction 
with the fruit. Calyx closed, and set in a basin of moderate 
depth. Flesh tender, sweet, rich and excellent. The tree is a 
pretty free grower, and bears large crops. ‘This we think will 
prove a valuable sort. Ripe in August ana September. 


41. GravensTein. § Thomp. Lind. 


Grave Slije. 


A superb looking German apple, which originated at Grave... 
stein, in Holstein, and is thought one of the finest apples of the 
north of Europe. It fully sustains its reputation here, and is, 
unquestionably, a fruit of first rate quality. Fruit large, rather 
flattened, and a little one sided or angular, broadest at the base. 


Fig. 32. Gravenstein. 

Stalk quite short and strong, deeply set. Calyx large, in a wiar 
deep, rather irregular basin. Skin greenish yellow at first, but 
becoming bright yellow, and beautifully dashed and pencilled 
and marbled with light and deep red and orange. Flesh tender 
and crisp, with a high flavoured, somewhat aromatic taste. 
Ripens with us in September and October, but will keep a month 
longer. ‘The trees are very thrifty strong growers, and bear 
young. 


So 


5 


86 APPLES. 


42. Granp SAcHEm. 


A showy, large, dark, blood-red fruit, but rather coarse, and 
scarcely worth cultivation. Fruit very large, roundish, dis- 
tinctly ribbed, and irregular in its outline. Stalk short and 
strong, and calyx set in a well marked basin. Skin smooth, 
deep, dingy red, over the whole surface. Flesh white, rather 
dry, and without much flavour. September. 


43. Hottanp Pirrin. Thomp. Lind. Miller. 


Reinnette d’Hollande. Noisette ? 


Summer Pippin. ee 
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 lute 
autumn, and the White Spanish Reinnette an early winter fruit. 

The Holland Pippin, in the gardens here, begins to fall from 
the tree, and is fit for pies about the middle of August, and from 
that time to the first of November, is one of the very best kitchen 
apples, making the finest tarts and pies. It is not equal to the 
Fall Pippin for eating. 

Fruit very large, roundish, a little more square in outline than 
the Fall Pippin, and not so much flattened, though a good deal 
like it; a little narrowed next the eye. Stalk half an inch 
long, thick, deeply sunk. Calyx small, closed, moderately sunk 
in a slightly plaited basin. Skin greenish yellow or pale green, 
becoming pale yellow when fully ripe, washed on one side with 
a Jittle dull red or pale brown, with a few scattered, large, green- 
ish dots. Deserves a place in every garden. 


44. Hawtwornver. ‘Thomp. Lind. Ron. 
White Hawthorden. Nicoll. 


A celebrated Scotch apple, which originated at Hawthornden, 
the birth-place of the poet Drummond. It resembles, some. 
what, our Maiden’s Blush, but is inferiour to that fruit in 
flavour. Fruit rather above the medium size, (occasionally 
ribbed, according to Lindley,) with us, pretty regularly formed, 
roundish, rather flattened. Skin very smooth, pale, light yellow, 
nearly wnite in the shade, with a fine blush where exposed to the 
sun. Calyx nearly closed, set in a rather shallow basin, with a 
few obscure plaits. Stalk half an inch long, slender. Flesh 


AUTUMN APPLES. 87 


white, juicy, of a simple, pleasant flavour. An excellent bearer, 
a handsome fruit, and good for cooking or drying. The ends of 
the bearing branches become pendulous. 


45. Jersey SwEETING. 


A very popular apple in the middle states, where it is not only 
highly valued for the dessert, but, owing to its saccharine quality, 
it is also planted largely for the fattening of swine, which are 
allowed to run under the trees and gather the fruit as it falls. 
It is a highly valuable sort, and deserves extensive culture. 

Fruit medium size, roundish-ovate, tapering to theeye. The 
calyx is small, closed, very slightly sunk, in a small plaited 
basin. Stalk half an inch long, in a rather narrow cavity. 
Skin thin, greenish yellow, washed and streaked, and often en- 
tirely covered with stripes of pale and dull red. Flesh white, 
fine grained, and exceedingly juicy, tender, sweet and sprightly. 
Young wood stout, and short jointed. This apple commences 
ashlee about the last of August, and continues ripening til] 
rost. 


46. Keswick Copiin. Thom. Lind. 


A noted English cooking apple, which may be gathered for 
tarts, as early as the month of June, and continues in use till 
November. It isa great bearer and a vigorous tree. 

Fruit a little above the middle size, rather conical, with a few 
obscure ribs. Stalk short and deeply set. Calyx rather large. 
Skin greenish yellow, washed with a faint blush on one side. 
Flesh yellowish white, juicy, with a pleasant acid flavour. 


47. Kitrgam Hiri. Man. 


A native of Essex co., Mass., raised by Daniel Kilham. Fruit 
pretty large, roundish, ribbed, narrowing to the eye. Skin pale 
yellow, slightly splashed with red in the shade, deep red in the 
sun. Stalk rather long and slender, set in a wide deep hollow. 
Calyx in a narrow basin. Fleshof sprightly, rather high flavour, 
but is apt to become dry and mealy. Bears well. September. 


48. Kennicx’s Autumn. Ken. 


A handsome apple of second quality. Fruit large, roundish, 
much flattened at the base. Stalk long, projecting beyond the 
fruit a good deal, set in a close cavity. Skin pale yellowish- 
green, striped and stained wich bright red. Flesh white, a little 
stained with red, tender, juicy, and of a sprightly acid flavour. 
September. 


88 APPLES. 


49. Kine or THE Piprins. Thomp. Lind. Ron. 


Hampshire Yellow. 


An apple highly rated in England, whence it comes, but whi..f 
scarcely proves first rate here. Fruit of medium size, of a 
cunical or pearmain shape. Skin smooth, pale yellow, delicately 
streaked and washed with red next the sun. Stalk slen Jer, an 
inch long. Calyx large, set in a deepeven basin. Flesh white, 
very firm and of fair quality. The tree is an upright grower, 
and bears abundantiy. October and November. 


50. Kerry Pirprx. Thomp. Lind. Ron. 
Edmonton’s Aromatic Pippin. ac Thomp. 


An Irish dessert apple, from the county of Kerry, as its name 
implies. Fruit middle size, oval, a little flattened at the eye. 
Skin pale yellow, mingled with a deeper yellow, with a glossy 
surface, and stained and streaked with red. Stalk of medium 
length, sometimes short, set in a narrow cavity, with a projection 
of the fruit on one side, and occasionally, a line or ridge, run- 
ning from the eye to the stalk. Calyx set in a plaited basin. 

‘lesh yellow, tender, crisp, with a sugary flavour. Ripens in 
September and October. 


pe Sac 


Fig. 33. Lyscom. 


AUTUMN APPLES. a9 


51. Lyscom. Man. Ken. 
Osgood’s Favourite. 


Another Massachusetts variety of merit. Fruit large, round , 
skin greenish yellow, with a few broken stripes or splashes of 
red. Stalk short, planted in a deep, round, even cavity. Calyx 
small, in a very narrow, plaited basin. Flesh fine grained, and 
exceedingly mild and agreeable in flavour. A large, fine fruit, 
which is worthy of general cultivation. In use from Septembe) 
to November. 


52. Lyman’s Pumpxin Sweet. Ken. 


A very large fair sweet apple which we received from Mr. S$ 
Lyman, of Manchester, Conn. It is, perhaps, inferiour to the 
Jersey Sweet or the Summer Sweet Paradise for the table, but 
it is a very valuable apple for baking, and deserves a place on 
this account in every orchard. The original tree of this sort, is 
growing in Mr. Lyman’s orchard. 


Fig. 34. Lyman’s Pumpkin Sweet. 
Fn:it very large, roundish, more or less furrowed 9r ribbed, 
especiaily 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 iittle yellow next the sun, 
s* 


yo APPLES. 


Stalk short, deeply sunk in a narrow cavity. Calyx rather 
smail, set in an abruptly sunk, rather irregular basin. Flesh 
white, very sweet, rich and tender, but not very juicy. Sep- 
tember to December. 

There is another Pumpkin Sweeting known in this state, 
which is an oblong or permain-shaped fruit, striped with yellow 
and red, and ripens in August and September; a second rate apple. 


53. Lonevitte’s Kernet. Thomp. Lind. P. Mag. 


Sam’s Crab. 


An apple introduced into our orchards from the garden of the 
London Horticultural Society, but which does not compare fa. 
vourably with many native sorts of this season. 

Fruit rather below medium size, oval, rather flattened. Stalk 
short, deeply inserted. Eye small, with a short erect calyx. 
Skin greenish yellow, streaked with pale brownish red, with a 
few streaks of bright red. - Flesh firm, yellow, slightly perfumed, 
sub-acid. The tree isa great bearer. August and September. 


57. Marpen’s Brusu. 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 
ir also very highly esteemed for drying. 

Fruit medium sized, flat, and quite smooth and fair. Skin 


Fig. 35. Maiden’s Blush. 


AUTUMN APPLES. 91 


thin, clear lemon yellow, with a coloured cheek, sometimes (eli 
cately tinted like a blush, and in others with a brilliant red. 
Stalk short, planted in a rather wide, deep hollow. Basin mode. 
rately depressed, calyx closed. Flesh white, tender, sprightly 
with a pleasant sub-acid flavour. The fruit is very light. hia 
variety forms a handsome, rapid growing tree, with a fine 
spreading head, and bears large crops. 


55. Nonsucu. Thomp. Lind. 
Nonsuch. Ron. Forsyth. 


An old English sort, chiefly valued for the beautiful transpa- 
rent jelly which it mekes, 

Fruit of medium size, regular form, flat. Skin greenish yel- 
low, striped and spotted with dull brick red. Calyx set in a 
wide, regular, shallow basin. Stalk short and slender. Flesh 
white, soft, with a plentiful sub-acid juice. A great bearer. 


56. Otp Eneisn Copiin. Thomp. 
English Codlin. Coxe. Lind. Ray. 


A large and fair cooking apple, in use from July to November. 
Fruit generally above medium size, oblong or conical, and a 
little irregular. Skin clear lemon yellow, with a faint blush 
next the sun. Stalk stout and short. Flesh white, tender, and 
of a rather pleasant, sub-acid flavour. Much esteemed for cook- 
ing, ripens gradually upon the tree, and is free from liability to 
rot. In New-Jersey this fine old fruit is largely cultivated for 
market, as it produces handsome and abundant crops. The 
leaves are large, and the trees are very vigorous and fruitful. 


57. Peacu-Ponp Sweet. 


This is a most excellent autumn variety, from a small village 
of this name, in Dutchess county, N. Y., which we received 
from Mr. J. R. Comstock, an extensive orchardist near Pough- 
keepsie. It appears well worthy of a more general dissemination. 

Fruit of medium size, rather flat, and a little one-sided or an- 
gular in its form. Skin striped light red. Stalk long and 
slender. Flesh tender or very mellow, moderately juicy, with a 
very rich,sweet,and agreeable flavour. September to November. 


58. Pomme pe NetcE. Thomp. Lind. 


‘ Fameuse. Forsyth. 
Sanguineus. 


A very celebrated Canada fruit, which has its name from the 


92 APPLES. 


snow-whitg colour of its flesh, or, as some say, from the village 
whence it was first taken to England. It is an excellent, pro. 
ductive, @utumn apple, and is especially valuable in northern 
latitudes. 

Fruit of medium size, roundish, somewhat flattened. Skip 
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 in a narrow funnel 
shaped cavity Calyx small and set in a shallow rather narrow 
basin. Flesh -emarkably white, very tender, juicy and good, 
with a slight perfume. Ripe in October and November. A 
regular bearer, and a handsome dessert fruit. 


59. Porter. § Man. Thomp. 


A first rate New-England fruit, raised by the Rev. 8. Porter, 
of Sherburne, Mass., and deservedly a great favourite in the 
Boston market. The fruit is remarkably fair, and the tree is 
very productive. 


Fig. 37. Porter. 


~s» tz 


AUTUMN APPLES. 93 


Fruit rather large, regular, oblong, narrowing to the eye. 
Skin clear, glossy, bright yellow, and when exposed, with a dull 
blush next the sun. Calyx set in a narrow and deep basin. 
Stalk rather slender, not three fourths of an inchlong. Flesh 
fine grained, and abounding with juice of a sprightly agreeable 
flavour. Ripens in September, and deserves general cultivation. 


60. Pine AppPLe Russet. Lindley. 


We have at last been able to procure this variety, and we 
insert Lindley’s description, in order to draw attention to a sort 
which appears to be highly deserving of trial in this country. 

« Fruit above the middle size, roundish, ovate, with broad ob 
tuse angles on its sides, about two inches and three quarters in 
diameter, and two inches and a haif deep. Eye small, with a 
very short, connivent calyx, placed in a shallow depressiun, sur- 
rounded by ten rather unequal plaits. Stalk an inch long, in- 
serted in an uneven cavity, one half of which protrudes beyond 
the base. Skin pale greenish yeliow, almost covered with white 
specks on one part, and a thick scabrous, yellowish russet on 
the other, which extends round the stock. Flesh very pale yel- 
low, crisp, very short, and tender. Juice more abundant than 
in any apple I have ever met with, as it generally runs very 
copiously as soon as cut open, saccharine, with that just propor- 
tion of acid which characterizes our most valuable fruits, and of 
a spicy aromatic flavour, with a high perfume. 

A dessert apple from the end of September to the middle of 
October.” 


61. Pumrxin RusseEr. 


aes Kenrick. 
umpkin Sweet, 
Flint Russet, of some. 


This is another of the large sweet apples so popular in New 
England, and is considered valuable by many. It is, however 
much inclined to rot. 

Fruit large, round; fiesh, pale yellowish green, slightly 
covered witn russet. Stalk long, set in a wide shallow cavity, 
Eye narrow, slightly sunk. Flesh exceedingly rich and sweet. 
September to January. Trees large and spreading. 


62. Ramso. § Coxe. Thomp. 


Romanite, 
Seek-no-further, of New-Jersey. 
Bread and Cheese Apple, 


The Rambo is one of the most popular autumn fruits to be 


‘ 
B4 APPLES. ; 


found in the Philadelphia markets. It is a highly valuable apple 
for the table or kitchen, and the tree thrives well on light sandy 
soils, being a native of the banks of the Delaware. 


Fig. 37. Rambo. 

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


®3. Rampour Franc. Duh. Thomp. 
Frank Rambour. Lindley. 


Rambour d’ Fie, or 
Summer Rambour._ Coze. 
Rambour d’Fte. Puiteau, 


This is a French fruit, common in many parts of this country, 
and aceording to Coxe, was introduced from the garden of St. 
Cloud. It is of pretty good quality, though most esteemed for 
cooking. 

Fruit a little above medium size, (sometimes quite large,) flat, 
generally evenly formed, but occasionally a little irregular. 
Skin pale, greenish yellow, slightly stained and streaked with 
red on the sunny side. Stalk short, rather fleshy and deeply 
inserted. Eye large, the nearly closed calyx set in a deep, 
slightly furrowed basin. Flesh rather soft, of a sprightly, sub- 


— Ta 


AUTUMN APPLES. 38 


acid flavour, a little bitter before maturity. Ripens early in 
September. 


64 Ross Nonpareit. § Thomp. Lind. Ron. 


This is an 
Irish fruit, and, 
to our taste, one 
of the highest 
flavoured and 
most delicious 
of all apples, 
for the dessert, 
approaching in 
flavour some 
kinds of pear. 
In Engiand this 
isa winter fruit, 
but with us, 
owing ito the 
greater warmth 
of our autumn, 
it is in perfec- 
"4 tion the last of 
Fig. 38. Ross Nonpareil. October, and 
will keep a month. 

Fruit rather below medium size, roundish, narrowing a little 
tothe eye. Skin covered with a thin mellow russet, and faintly 
stained with red on the sunny side. Stalk an inch or more long, 
slender, and rather deeply inserted. Calyx set in a shallow 
basin. Flesh greenish white, tender, with a rich aromatic fla- 
vour,—what is called a Fennel flavour by the English. A pro- 
fuse bearer, and worthy of a place in every amateur’s garden. 


65. Rep Incestriz. Thomp. Lind. 


This, and the Yellow Ingestrie, are cross-bred seedlings 
raised by Mr. Knight, from the English Golden Pippin. ‘They 
are greatly admired as dessert apples in England. 

Fruit small, about two and a half inches in diameter, oblong 
or ovate, with a wide basin at the eye, and a short and slender 
stalk. Skin bright yellow, tinged and mottled with red on the 
sunny side, and speckled with obscure dots. Flesh very firm, 
juicy and high flavoured. Ripens in September and October. 

The Yettow Incestrie 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. 


96 APPLES. 


66. Somes Sweet Paranise. 6. 


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, begins to bear © 


while young, and is highly deserving general cultivation. It 
has no affinity to the Paradise Apple used for stocks. 

Fruit quite large, round and regular in its form, a little flattened 
at both ends. Skin rather thick, pale green, sometimes faintly 
tinged with yellow in the sun, and very distinctly marked with 
numerous, large, dark, gray dots. Stalk strong, and set in an 


even, moderately deep hollow. Flesh tender, crisp, very juicy, — 


with a sweet, rich, aromatic flavour. Ripe in August and Sep- 
tember. 


67. ScarteT Pearman. Thomp. Lind. 


Bell’s Scarlet Pearmain. Ronalds. 
Oxford Peach of some English gardens. 


A showy dessert apple, raised, according to Ronalds, by Mr. 


Bell, land stewart at Sion House, the seat of the Duke of Nor- — 


thumberland, about the year 1800. 

Fruit medium sized, pearmain or conical shaped. Skin light 
crimson, or yellow, in the shade, rich crimson on the sunny side ; 
stalk nearly an inch long, deeply set. Calyx full and spreading, 
in a deeply sunk basin, surrounded by a few plaits. Flesh 
white, stained with a tinge of pink, crisp, juicy, and of good 
flavour. In eating from the last of August to the tenth of Octo- 
ber. A plentiful bearer. 


68. SEEK-NO-FURTHER. Coxe. 
Autumn Seek-no-further. Ken. 


This seems to be a favourite name in this country, and it is 
difficult to say to what variety it should be exclusively applied. 


The Seek-no-further of New-Jersey and Pennsylvania is the — 


Rambo, (see Rambo ;) that of some parts of New-York is the 
American Domine, (see the latter.) The Seek-no-further of 
Coxe is a large, roundish fruit, narrower at the eye. Skin 
smooth, pale yellowish green, or nearly white ; the flesh yellow, 
juicy, rich and tender. The trunk straight and tall, supporting 
a regular well-formed head. Ripe in October, and will keep a 
couple of months. 

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, and is much superior to the ~ 


WINTER APPLES. 97 


Green Seek-no-further just described. Fruit large, pretty regu. 
larly round. Skin pale, or dull red over a pale clouded green 
ground—the red sprinkled with obscure 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 
rained, tender, with a rich, pearmain flavour. A first rate 
ruit. October to February. 


69. Stroat. Floy. Ken. 


Straat. Thomp. 


An apple in high esteem among the descendants of the Dutch 
settlers on the North River, the original tree of which is said 
to have grown in a street (stroat, Dutch) of Albany. It is well 
known at Kingston, N. Y. 

Fruit above the middle size, regularly formed, roundish, 
oblong, and tapering a little to the eye. Skin smooth, yellowish 
green. Stem short, pretty stout, and planted in a rather shallow 
cavity. Flesh yellow, very tender, with an excellent, rich, 
brisk flavour. In eating from September to December. 


70. Wormstey Pirrin. § Thomp. Lind. P. Mag. 
Knight’s Codlin. 


A well-flavoured autumnal fruit, from the English Gardens, 
ripening the last of August and beginning of September. 

Fruit middle-sized, roundish, tapering a little towards the eye, 
which is deeply sunk, and the basin slightly plaited. Skin 
pale green, or straw colour, darker next the sun, and sprinkled 
with dark specks. Stalk deeply planted, nearly an inch lon;. 
Flesh white, crisp, firm, with a rich high flavoured juice. This 
is considered, abroad, one of the richest flavoured apples, but it 
appears to us to have been over-praised, being rather too firm 
and too acid. 


Class III. Winter Apples. 


71. Atrriston. Thomp. Lind. Ron. 


Oldaker’s New. 
Lord Gwydr’s Newtown Pippin. } ac. to Thomp. 


A third rate apple, valued in England as excellent for cook- 
ing. Fruit large, roundish, a little ribbed, and rather broadest 
at the base. Skin pale greenish-yellow, faint-y marked with 

9 


98 APPLES. 


streaks or network of russet. Stalk short, planted in a deep 
cavity. Calyx with open, long segments set in a deep, rather 
uneven basin. Flesh yellowish white, crisp, tender, with a 
tolerable, somewhat acid flavour. The English trace some re- 
semblance between this and the Newtown pippin, but we per- 
ceive no similarity. October to January. 


72. AMERICAN Pippin. Coxe. Thomp. 


Grindstone. 


Valuable only for its late keeping and for cider, the Arnerican 
pippin has never been much cultivated out of New-Jersey. The 
Newtown pippin which is frequently called by this name abroad, 
is very different, and infinitely superiour to this. 

Fruit of medium size, and regular form, roundish, somewhat 
flattened. Skin dull red in patches and stripes, om a dull green 
ground, marked by pretty large star-like, yellowish russet specks, 
which make the surface rather rough. Stalk short, somewhat 
fleshy and set in an irregular shallow cavity. Calyx small, set 
almost even with the surface of the fruit. Flesh white, firm, 
juicy, with a somewhat brisk, acid flavour. Keeps till June. 
Trees with crooked shoots. 


73. Barpwin. § 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 respects. It isa 
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 totheeye. 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, set in a rather narrow, plaited basin. Stalk half te 
three fourths of an inch long, 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. ~ 


WINTER APPLES. 99 


Fig. 39. Baldwin. 


74. Brack AppLe. 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. The stalk half to three fourths of an 
inch long, pretty deeply inserted. Calyx in a rather shallow 
basin. Flesh yellowish red, crisp, juicy, and of medium quality. 
The tree when fully grown has a rather drooping head. Ripa 
from November to February. 


75. BorsporrFer. Thomp. Knoop. 


Borsdorff. Lind. 
King George the Third. Ron. 


Queen’s, 

Reinnette Batarde, ; of various 
Edler Winter Borsdorffer, gardens, 
Reinnette de Misnie, ac. to 
Ganet Pippin, Thomp, 


Le Cand Bohemian Borsdorffer, 


A small, celebrated German apple introduced into England by 
ueen Charlotte. It is much admired as a dessert fruit. 


100 : APPLES. 


Fruit about two inches in diameter, roundish-oval, narrowing 
at the eye. Skin pale yellow, with a full red cheek, sprinkled 
with a little russet. Calyx set in a small, even basin but little 
sunk. Stalk half an inch long, slender. Flesh yellowish-white, 
very firm and crisp, with a rich, brisk, perfumed flavour. The 
tree grows rather loosely, and the blossoms appear late. No- 
vember to February. 


76. BELLE-FLEuR, YELLow. § Thomp. 


Bell-Flower. Coxe. Floy. Ken. 
Yellow Bellflower, of most nurseries. 


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


Fig. 40. Yellow Belle-Fieur. 


WINTER APPLES. 101 


ton, New-Jersey. We follow Thompson, in calling it Be/Je. 
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, 


77. Bevte-Fievur, Waite. § 


White Bellflower. 2 of Indiana, and the White Pippin. 

Green Bellflower. ; North, ana West. Crane’s Pippin. 

Detroit. of Cincin- Ohio Favourite. 

White Detroit. i nati. Hollow Cored Pippin, (of some.: 


The White Belle-Fleur is one of the most widely dissemina- 
ted and popular apples.in the Western states. It is a native, 
and was originally carried to the west by Mr. Brunson, a nur- 
seryman, who emigrated from New-York first to Huron co., 
Ohio, anc afterwards to Wayne co., Indiana—disseminating it 

largely. 
It grows 
pretty 
strongly, 
bears ve- 
ry abun- 
dantly, 
and _ its 
brittle 
bearing 
shootsare 
inclined 
to break. 
Ilead 
spread- 
ing, but 
notdroop- 
ing. 
This is 
a very 
fair and 
hands’me 
fruit, less 
Fig. 41. White Belle-Fleur. acid than 
the Yellow Belle-Fleur. The Cumberland Spice, of Coxe, well 


102 APPLES. 


known here, and given in previous editions as a synonym, is, we 
find on farther acquaintance with the white Belle-Fleur, an en- 
tirely distinct variety. 

Fruit medium to large. Skin smooth, pale yellowish-white, 
marked with small brown dots, and rarely with a faint blush. 
Stalk long, slender, planted in adeep cavity. Calyx small, set m 
a small, narrow basin. Flesh white, tender and juicy, with a 
delicate, sprightly flavour. Core large and hollow. October to 
March, 


78. BeLite-Fievur, Rep. 
Belle-Fleur. Poiteau, Belle-Fleur Rouge? Thomp. 


A. third rate, well known, French variety, scarcely worth 
cultivation. 

Fruit large, regular, oblong-conical. Skin pale greenish- 
yellow, but nearly covered with red, striped with dark red, and 
dotted with yellow. Stalk pretty long, planted in a deep, nar- 
row cavity. Calyx closed, sunk in a deep, narrow basin. 
Flesh white, tender, of tolerable, and mild flavour, apt to be- 
come mealy. November to January. 


79. BeLte-FLevr, Brabant. Thomp. Ron. 


The Brabant Belle-Fleur is a new variety from Holland. 
The fruit is large and heavy, and bids fair to prove a very ex- 
cellent winter apple. 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 
yellow, slightly striped with red. Calyx large, set in a pretty 
wide, irregular basin. Flesh firm, juicy, with a rich, pleasant, 
sub-acid flavour. December to April. 


82. CornisH GILLIFLOWER. 'Thomp. Lind. Ron. 


Cornish July-flower. 
Pomme Regelans. 


This is considered one of the highest flavoured apples in Eng. 
land, whence it comes; it is rather a shy bearer there, but we 
think it promises better here, in this respect. 

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 yel 
lowish, firm, with a rich, high flavour, and a slight perfume, re- 
sembling that of the Gilliflower. November to April. 


WINTER APPLES. 108 


88. CatsHEAD. 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. Stalk half an inch long, ana 
very deeply sunk. Calyx set in a deep, open basin. Skin quite 
smooth, pale green. Flesh tender, with a sub-acid juice. Oc 
tober and November. 


84. CaLvILLE, Waite Winter. Lind. 


Calville Blanche d’Hiver. Thomp. O. Duh. Noisette. 
White Calville. Coxe. 


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. 

Fruit large, rather flat, with the broad uneven ribs on its sides 
which characterize Calville apples. Skin smooth, pale greenish 
yellow, becoming when fully ripe, yellow, with a faint blush on 
one side. Calyx small, deeply set in an angular irregular basin. 
Stalk three fourths of an inch long, slender, deeply planted. 
Flesh white, large grained, tender and light, with a pleasant, 
third rate flavour ; juice scarcely acid. A strong growing tree, 
and a good bearer. November to February. 


85. CaLvILLE, Rep Winter. Lind. 


Calville Rouge d’Hiver. Thomp. Noisette. 
Calville Rouge. O. Duh. 
Red Calville. Core. 


The Red Winter Calville is another old French variety of the 
same general character as the foregoing—good for culinary use, 
but of very indifferent flavour. 

Fruit pretty large, roundish-oblong, a little flattened at the 
stem, and narrowing to the eye. Stalk stout, of medium length, 
deeply planted. Calyx in a large deep basin. Skin on the 
shaded side pale red, on the sunny side dark red, covered with 
bloom. Flesh tender, and flavour a mild sub-acid. No- 
vember to March. 


86. Cos, on Caas. Ken. Buel. 
A native of Kingston, N. Y., where it is productive, and very 


highly esteemed. 
Fruit large, one sided or angular, roundish, broad and flatten 


104 APPLES. 


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. Stalk 
very short, and rather strong, downy, deeply inserted in a wide 
one sided cavity. Calyx small, in a narrow, shallow basin. 
Flesh white, tender, with a mild, agreeable flavour. December 
to March. 
87. CHANDLER. § 


We received this fine variety, which is a great favourite m 
Connecticut, from the Rev. H. S. Ramsdell, of Thompson, in that 
state. He informs us that it originated in the town of Pomfret, 
Conn., (celebrated as the place of Gen. Putnam’s adventure 
with the wolf.) 

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 
brighter red) on a greenish yellow ground ; the red sprinkled 
with light gray 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 vig- 
our, and is a great bearer. November to February. 


Fig 42. Chandler 


WINTER APPLES. 10% 


88. Court-PEnDU Prat. § Thomp. 


Court-pendu. Lind. P. Mag. Noisette. 
Court-pendu pit gEaee Ron. 


Capendu. 
Garnon’s Apple, 7} 
Court-pendu Extra, 
ag Gros, of various 
ose, — 
Moss, (eae 
Rouge Busqu, according 
- ee a Rose, 4 
omme de Berlin, 
Wollaton Pippin, Thompson 
Russian 


Panes Noble Zoete, 


This handsome French apple is very popular abroad, as may 
readily be seen by the great variety of names under which it 
is known in various nurseries in England, and on the continent. 
It thrives equally well here, and proves a beautiful acquisition 
to the dessert. 

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. 

This sort in England is frequently grafted on the French Pa- 
radise stock, when it forms a neat little bush, not much larger 
than a Gooseberry, and bears an abuudance of handsome and 
good fruit. 


89. Court or Wick. § Thomp. Ron. 


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 nurserves. 
Phillip’s Reinette, 

Knightwick Pippin, 

Week’s Pippin, 

Yellow, 


A high flavoured English dessert apple, of the Golden pippin 
class, which succeeds well with us. 

Fruit below the middle size, regularly formed, about two and 
a half inches in diameter, roundish-ovate, apie what flattened. 
Skin greenish yellow in the shade, but becoming a warm orange, 
with a little red, and dotted with small russet brown specks in 
the sun. Calyx with wide spread segments, and set in a wide 


106 APPLES. 


. even shallow basin. Stalk short, rather slender. Flesh yellow, 
crisp, and juicy, with a high, poignant flavour. October ta 
February. 

The Court of Wyck is an exceedingly hardy tree, and is, 
therefore, well adapted for Carada or Maine. 


90. CRANBERRY PIPPIN. 


This strikingly beautiful apple we found growing on a farm 
near Hudson, N.Y. It is only second rate in point of flavour— 
about equal to the Hawthornden—but it is an excellent cooking 
apple, and its beautiful appearance and great productiveness, 
will, we think, render it a popular variety. It is not unlike in 
appearance a very handsome specimen of the Maiden’s Blush, 
and it comes into use just as that sort goes out. 

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. Stalk nearly three fourths of an 
inch long, slender, planted in a very even and moderately deep 
cavity. Calyx rather small, set in a deep, regular basin. Flesh 
white, moderately juicy, with a mild, sub-acid flavour. No- 
vember to February. 


91. Detroit. 


Red Detroit. 

Black Detroit. 

Black Apple. 

Large Black. bor some. 
Crimson Pippin. 


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 French settlers, and 
thence disseminated. There is little doubt that, like many 
other varieties grown at the west, and supposed to be indigenous 
there, this will yet prove to be some old variety. It is a very 
good fruit, of striking appearance. 

There is another apple incorrectly called Detroit, or White 
Detroit, at Cincinnati, which is synonymous with the White 
Belle-Fleur. [See the latter. ] 

Fruit of medium or rather large size, roundish, somewhat 
flattened, and pretty regular. 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 pur- 
ple at maturity, somewhat dotted aud marbled with specks of 
fawn colour on the sunny side. Calyx closed, set in a rather 
deep, plaited basin. Flesh white, (sometimes stained with red 
to the core in exposed specimens,) crisp, juicy, of agreeable 
sprightly, sub-acid flavour. October to February. 


WINTER APPLES. 107 
92. BeprorpsHirE Founpiinc. Thomp. Lind. 


A large green English apple, excellent for kitchen use. Fruit 
sarge, roundish, obscurely ribbed. Skin deep green, paler at 
maturity. Stalk short, deeply planted. Calyx open, rather 
deeply set. Flesh yellowish, tender, juicy, with a pleasant 
acid favour. October to February. 


92. 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. We believe, indeed, that the Dutch Mignonne is larger 
and finer here than at home. At any rate we know none supe- 
rior to it in superb appearance and rich flavour as an early win- 
ter fruit. The tree makes very strong upright shoots, and bears 
fine crops. (Hawthornden, incorrectly, of some gardens here.) 

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 fla. 
vour, November to February. 


93. Doctor. Coxe. Thomp. 


Red Doctor. 
De Witt. 


A Pennsylvania apple, named in honour of a physician of 
Germantown, who first brought it into notice. It is not so much 
esteemed here at the north, as the tree is rather an indifferent 
grower and bearer. . 

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. Calyx set in a deep basin. Stalk very 
snort, deeply inserted. Flesh tender, juicy, and breaking in its. 
texture, with an excellent, slightly aromatic flavour. October 
to January. 


94. Domine. 
This apple, extensively planted in the orchards on the Hudson, 


89 much resembles the Rambo externally, that the two are ofter. 
eonfourded together, and the outline of the latter fruit (see 


108 APPLES. 


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 highly 
probable that this is a native fruit. It is excellent from De- 
cember till April. 


95. Danver’s 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 inferiour 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. 


96..De Saint Jutien. Thomp. 


Seigneur d’Orsay. 
Saint Julian. P. Mag. 


This French apple of considerable reputation has not yet 
borne with us, and we therefore copy Mr. Thompson’s deserip- 
tion in the Pomological Magazine, vol. iii. p. 165. 

«Fruit large, roundish, slightly and obtusely angular on the 
sides. Eye in a moderate sized cavity, surrounded with slight 
plaits. Stalk slender, about an inch in length, inserted very 
shallow. Skin a little rough, with scars of gray russet, beneath 
which it is remarkably, though somewhat »bscurely,¢striped 


WINTER APPLES. 109 


with yellow and grayish green. Flesh firm, yellowish-white, 
rich, sweet and excellent. Shoots strong, dark chestnut, mode. 
rately downy, with numerous distinct whitish spots. A good 
bearer, in perfection in December, January, and February.” 


97. Easter Pippin. Thomp. Lind. 


Young’s Long Keeping. 

Claremont Pippin 

Ironstone Pippin. 

French Crab. Forsyth, (not of Core.) 


Remarkable for keeping sound and firm two years. It is an 
English variety, rare with us. Fruit of medium size, skin deep 
green, with a pale brown blush. Stalk short, slender, deeply 
inserted. Calyx small, in a plaited basin. Flesh very firm, 
and though not juicy, of a good, sub-acid flavour. 


98. FautawatTer. Thomp. 


This is a native of Pennsylvania, and was first brought into 
notice by Mr. Garber, of Columbia, Pa. It is a very good aud 
productive apple, with a rich flavour. Fruit rather large, regu- 
larly formed, ovate or slightly conical. Skin smooth, green, 
with a brown blush, dotted with large, gray spots. Stalk slen- 
der, set in a narrow, round cavity. Calyx small, closed, and 
placed in a smooth, narrow basin. Flesh greenish, juicy, with 
a rich, agreeable, sub-acid flavour. November to February. 


99. Fennovittet Jaune. Thomp. Poit. Coxe. 


Embroidered Pipnin. Lind. 
Drapd’Or. O. Duh. No. 12. Knoop. 
Pomme de Caractére. 


A beautiful, little, French dessert fruit, of that class of highly 
aromatic apples, which are called Fenouillets—(fennel flavour,) 
in France. 

Fruit small, about two and a half inches in diameter, regu- 
larly formed, a little broadest at the base. Skin fine bright yel- 
low, marked with a gray russet network, slightly resembling 
letters or characters. Stalk short, deeply inserted. Calyx quite 
small, set ina rather small basin. Flesh white, quite firm, with 
a high, and peculiarly aromatic flavour. The tree rather low 
October to March. 


100. Fenovittet Rover. Thomp. Poit. Lind. O. Duh. 


Bardin. 
Court-pendu Gris. 


Fruit under medium size, between two and three inches in 
10 


110 APPLES. 


diameter, regularly formed, roundish, a little flattened. Skin 
grayish in the ground, but nearly overspread with dark brown. 
ish-red and rather rough. Stalk quite short, and sunk in a small 
cavity. Eye rather narrow and shallow. Flesh firm, wither. 
ing a little when fully ripe, with a sugary and somewhat musk- 
like, perfumed flavour. October to January. 


101. Fenovuittet Gris. Thomp. Poit. Nois. 


Pomme d’Anis. 


A neat little Anise flavoured apple, but the tree is of toa 
weakly and feeble a growth to be worth cultivation. Its leaves 
are very small and narrow, and the branches slender. The 
fruit is small, roundish, slightly flattened. Skin fawn-coloured 
russet on a yellowish ground, and rather rough. Eye quite 
small, in a smal! basin. Stalk three fourths of an inch long. 
Flesh firm, with a saccharine, perfumed flavour. December to 
February. 


102. Gror1a Munn1. Thomp. 


Monstrous Pippin. Coxe. Floy. Ken. 
Baltimore. 

Glazenwood Gloria Mundi. 
New-York Gloria Mundi. 

American Mammoth. 

Ox Apple. 


This magnificently large apple is a native fruit, and we have 
frequently seen it weighing nearly a pound and a half, and 
measuring 14 inches in circumference. It is an excellent cook- 
ing apple, and, when in perfection, of a fair quality for eating ; 
but, owing to its great weight, it blows from the tree, and is 
rather unproductive. 

Fruit very large, roundish, rather angular, and slightly flat- 
tened at the ends. Skin smooth, greenish-white before fully 
ripe, when it is pale lemon yellow, becoming a little darker on 
one side, with very rarely a faint blush, and sprinkled with dull 
whitish spots imbedded under the surface. Stalk strong, deeply 
inserted in a large cavity. Calyx large, set in a very deep, 
wide basin, a little irregular, or obscurely furrowed. Core 
small. Flesh white, tender, with a pleasant, acid flavour. Oc- 
tober to January. 

After a careful comparison of the fruit and wood, we do not 
hesitate to pronounce this synonymous with the Baltimore apple. 
(The Alfriston is sometimes erroneously called Baltimore.) 

It is not a little curious that the origin of this apple, is claimed 
for Red Hook (on the Hudson,) for Long Island, and Baltimore. 


WINTER APPLES. 11) 


Fig. 43. Gloria Mundk. 


103. Gotpen Baru. 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. 
Dec. to March. A native of Connecticut. Moderate bearer. 


104. Gotpen Harvey. Thomp. Lind. Ron. 
Brandy Apple. Forsyth. 


An excellent, high flavoured little dessert apple from Eng 


112 APPLES. 


land, which bears well, and retains its character with us. It is 
rather adapted for the fruit garden than the orchard—as the tree 
is of slender growth, and it would not be a popular market fruit 
here. 

Fruit small, irregularly round, and about two inches in di- 
ameter. Skin rather rough, dull russet over a yellow ground, 
with a russety red cheek. Calyx small, open, with stiff seg- 
ments, and set in a very shallow basin. Stalk half an inch long, 
and rather slender. Flesh yellow, of remarkably fine texture, 
with a spicy, rich, sub-acid flavour. The fruit should be kept 
in a cellar, or it is apt to shrivel. December to April. 


105. Goupen 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. WNoisette o. Duh. 

Koening’s Pippelin. 

Reinette d’Angleterre. 


The Golden Pippin of the English, is the queen of all dessert 
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, ete., are 
still higher flavoured, and 
of a size more admired in 
this country. The Golden 
Pippin is not a very strong 
grower, and is rather suited 
to the garden than the or- 
chard, with us. 

Fruit small, round, and 
regularly formed. Skin 
gold colour, dotted with 
gray, russety dots, with alsa 

Fig. 44. Golden Pippn. obscure white specks im 


WINTER APPLES. 114 


bedded under the skin. Stalk nearly an inch long, slender, 
Calyx small, and set in a regular, shallow basin. Flesh yel 
lowish, crisp, rather acid, but with a rich, brisk, high flavour. 
A great bearer, but requires a strong, deep, sandy loam. No. 
vember to March. 

There are many varieties of the English Golden Pippin, dif- 
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 American GoLpEN 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. 


106. Hoary Mormine. Thomp. Lind. Ron. 


Dainty Apple. 
Downy. 
Sam a 


A large and handsome English fruit, of good flavour, and es- 
teemed for culinary purposes. 

Fruit large, roundish, a little flattened. Skin broadly and 
irregularly striped with red, on a yellowish ground, and covered 
with a downy bloom, which gives it a somewhat hoary appear- 
ance. Calyx quite small, in a narrow, and shallow, plaited basin. 
Stalk of medium length, inserted in a wide depression. Flesh 
firm, sometimes a little pinkish next the skin, with a brisk, sub- 
acid flavour. October to December. 


107. Hussarpston Nonsucu. § Man. Ken. 


A fine, large, early winter fruit, which originated in the town 
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 russetted hollow. 
Flesh yellow, juicy, and tender, with an agreeable mingling of 
sweetness and acidity in its flavour. October to January. 


108. JonatnHan. § Buel. Ken. 
Philip Rick. 
King Philip. 


The Jonathan is a very beautiful dessert apple, and its 
10* 


114 APPLES. 


great beauty, good flavour, and productiveness in all soils, 
unite to recommend it to orchard planters. The original tree 
of this new sort is growing on the farm of Mr. Philip Rick, of 
Kingston, New-York, a neighbourhood unsurpasse‘ in the world 
for its great natural congeniality to the apple. It was first de- 
scribed by the late Judge Buel, and named by him, in compli- 
ment 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 shouts 
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. 


109. Krrxe’s Lorp Netson. Thomp. Lind. Ron. 


A large and beautiful English, early winter sort; of good 
quality. Fruit, about three and a half inches in diameter, 
roundish, and regularly formed. Skin straw colour, nearly 
covered with red, and washed and stained with very bright red 
in the sun. Calyx open, set in a pretty large and regular basin, 
with a few small plaits at the bottom. Stalk rather slender and 
short. Flesh yellowish, juicy, firm, with an agreeable, though 
not very high flavour. 


110. Kentiso Fitt-Basxet. Thomp. Lind. Ron. 


Potter’s Large Seedling Ron. 
Lady de Grey’s. 


‘An immense English fruit, properly named, and much ad- 
mired 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 di- 
ameter, roundish, slightly ribbed or irregular. Skin smooth, 
yellowish green, in the shade, but pale yellow in the sun, with a 
brownish red blush on the sunny side ; slightly streaked or spot. 
ted with darker red. Calyx large, set in a pretty large, slightly 
irregular basin. Flesh tender, juicy, with a sub-acid, sprightly 
flavour. October to January. 


WINTER APPLES. 115 


111. Lapy Arriz. § Coxe 


> 4 A) OF Dak. 
Api Petit. Thomp. Ron. 
Pomme Rose. 
Pomme d’Api Rouge. Poit. 
Petit Api Rouge, } 17; 
Gros Api Rouge, i v: 


_ 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 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 uni- 
versal 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 

round. Stalk of medium 
length, and deeply inserted. 

Calyx small, sunk in a basin 
with small plaits. . Flesh white, ar 
crisp, Riker and juicy, with a 5 
pleasant flavour. The tree has Fig. 45. 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 Api Norr, or Black Lady Apple, differs from the foregoing 
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. | 

The true Art Erortx, or Star Lady Apple, figured and de- 
scribed by Poiteau, in the Pomologie Frangaise, is another very 
distinct variety; the fruit, which is of the same general charac- 
ter, 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 ratherdry. The growth of the 
tree resembles that of the other Apis. 


112. Lemon Pippin. Thomp. Forsyth. 
Kirke’s Lemon Pippin. 


This is an old variety, which has been for a long time in high 


116 APPLES. 


estimation. It is, properly, an autumn sort, though it wall keep 
till January. 

Fruit of medium size, and of a regular oval shape. Calyx shor 
and slender, set in a small, evenly formed basin. ‘The stalk is 
short, fleshy, and curled round, and it grows from a small fleshy 
protuberance, giving the apple the form of a lemon. Skin pale 
green, becoming nearly lemon yellow when ripe. Flesh firm, 
with a brisk, and pleasant, sub-acid flavour. The tree grows 
erect, and produces good crops. October to January. 


118. Minister. Man. Ken. 


A very excellent 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. Manning recommended it very strongly for or- 
chard culture. 

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, in a 
very narrow, plaited or furrowed basin. Flesh yellowish white, 
very tender, with a somewhat acid, but very agreeable flavour. 
_ October to January. 


114. Mate Carte. Thomp. Lind. 


Mela di Carlo. 
Mela Carla. 
Pomme de Charles. 
Pomme Finale. 
Charles Apple. 


The Male Carle is the most celebrated of all apples in Italy 
and the south of Europe, whence it comes. It is raised in great 
quantities about Genoa, and its great beauty, and delicacy of 
flavour, render it quite an article of commerce in the Italian and 
Spanish seaports. 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. 

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 
strong contrast. Stalk an inch long, slender, planted in a nar- 
row, regular cavity. Calyx set in an even, rather narrow and 
deep basin. Flesh white, not very juicy, but tender, and witha 
delicate, slightly rose-perfumed flavour. September to January. 


WINTER APPLES, 117 


115. Mactean’s Favourite. Thomp. 


This is a new variety, lately received from England, which 
has not yet borne fruit. Mr. Thompson describes it as follows : 
* Middle size, roundish, yellow, crisp, rich, with the flavour of 
the Newtown pippin. November to February. Tree mode 
tately vigorous, a good bearer, of the highest excellence.” 


116. Mouse Appte. § 
Moose Apple. 


This is an excellent, native fruit, which originated in Ulster 
county, on the west bank of the Hudson. It is there, one of the 
most popular winter fruits, being considered, by some, superiour 
to the Rhode Island Greening, and it deserves extensive trial 
elsewhere. 

Fruit in weight, light; in size, large, roundish-oblong, or 
slightly conical. Skin, when first gathered, dull green, but 
when ripe, it becomes pale greenish yellow, with a brownish 
blush on one side, and a few scattered, russety gray 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 


117. Maret. Thomp. Lind. Ron. 


Neverfail. 
Munche’s Pippin. 


A weil flavoured, old English dessert apple, but rather a slow 
grower. It is of too small size to be popular here, without 
greater beauty of appearance. Fruit small, a little angular, 
ovate, about an inch and a half in diameter. Skin orange in 
the sun, dull yellow in the shade, streaked and mottled with red. 
Calyx set in a small irregular basin. Stalk short. Flesh yel- 
low, firm, with a high flavoured, aromatic juice. November to 
January. 


118. Menackre. Thomp. Man. 


We received this fruit from Mr. Manning, who, we believe, 
had it from Germany. It is an immense, flat, turnip-shaped 
apple, but, so far as we have yet tested it, with but little flavour, 
and only fit for cooking. Fruit very large, regularly formed, 
but very much flattened. Stalk short. Skin pale yellow, with 
sometimes a little red in the sun. Flesh tolerably juicy. Sep- 
vember to January. 


118 APPLES. 


119. Murruy. Man. Ken. 


This is an agreeable, Pearmain flavoured apple, strongly re. 
sembling, indeed, the Blue Pearmain. It is a seedling, 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. Calyx set in a narrow basin. 
Flesh white, tender, with an agreeable, rather rich flavour. 
November to February. 


120. MicnarL Henry Pippin. Coxe. Thomp. 


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 ina narrow basin. Flesh yellow, very tender, 
juicy, and high flavoured. The tree forms a very upright head, 
with pretty strong shoots. November to March. 


121. Newtown Pippin. § Coxe. Thomp. 


Green Newtown Pippin. 
Green Winter Pippin. 
American Newtown 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 
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 commanas 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 large quantities or with much suc- 
cess in New-England. On the Hudson, thousands of barrels 
of the fairest and richest Newtown pippins are constantly pro- 
duced. 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- 


WINTER APPLES. 119 


broadest at the base, next the stalk ; about three inches in di. 
ameter, 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-shaped cavity. Flesh 
geeenish-white, very juicy, crisp, with a fine aroma, and an | 
exceedingly 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. 


122. Newrown Pippin, Yettow. § Coxe. Thomp. 


The Yellow Newtown Pippin strongly resembles the forego 
ing, and it is difficult to say which is the superiour 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 


e, 
ae m4 


Fig. 46. Yellow Newtown Pipznn. 
deep, and it is always quite angular—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 
@ very rich and high flavour. Both the Newtown pippins grow 


120 APPLES. 


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. 


123. NortTHerNn 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. 

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 flavor. 


123. Nonpareit, Otp. Lang. Lind. Thomp. 
English Nonpareil. Non Pareille. O. Duh. 


The Old Nonpareil is a favourite apple in England, but it is 
little esteemed in this country. November to January. 

Fruit below medium size, roundish, a little ovate, and flat- 
tened. Skin greenish-yellow, thinly coated with pale russet. 
Stalk slender, an inch long. Calyx small, set ina narrow, round 
basin. Flesh firm, crisp, with a rich, acid, poignant flavour. 


124. NonpareIL, Scartet. Thomp. Lind. Ron. 
New Scarlet Nonpareil. 


A handsomer and larger variety of the foregoing. Fruit of 
medium size, roundish, two and a half inches in diameter, and 
half an inch less in depth—regularly formed. Skin, in the sun 
deep red, sprinkled with brownish gray dots on a ground of yel- 
lowish green, slightly streaked.. Calyx set in a regularly form- 
ed, shallow basin, with a few small plaits. Stalk nearly an inch 
long, and rather stout. Flesh firm, yellowish-white, with a 
rich, acid juice. The tree is a much stronger grower than the 
old sort. November to February. 


125. Norrotx Beaurin. Thomp. Lind. 


Read’s Baker. 
Catshead Beaufin. 


Chiefly valued for drying Wm Norfolk, England, quite a 


WINTER APPLES. 12> 


trade is carried on in the dried fruit of this apple—which is also 
in high esteem for preserves, and all kitchen uses. 

Fruit large, flat, a little irregular in outline. Skin dark 
dingy red, or copper colour, on a greenish ground. Stalk half 
an inch long, fleshy, deeply sunk. Calyx set in an irregular, 
plaited basin. Flesh firm, of poor flavour, with a sub-acid 
juice. November to May. A great bearer. 


126. Newark Kinc. Coxe. Thomp. 


Hinekman. 


A new-Jersey fruit, of medium size, conical or Pearmain. 
snaped, 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. 


127. Newark Pippin. Coxe. 


French Pippin. 
Yellow Pippin. 


of some Amerwan gardens. 

A handsome and very excellent early winter variety, easily 
known by the crooked, irregular growth of the tree, and the 
drooping habit of the branches. 

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 in a regular and rather deep basin. Stalk moderately 
long, and deeply inserted. Flesh yellow, tender, very rich, 
juicy, and high flavoured. A very desirable fruit for the ama. 
teur’s garden. November to February. 


128. Pearmain, Hererorpsuire. § Thomp. 


Winter Pearmain. Core. 
Roy:] Pearmain. Lind. Ron. 
Pamin Royal. Knoop. 

Old Pearmain. 

Royale d’ Angleterre. 


This delicious old variety, generally known here as ihe 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 dessert apple, and for cooking. 

Fruit of medium size, oblong, and of a pretty regular Pear- 
main-shape. Skin stained, and mottled with soft, brownish red 
on_a dull, russety green ground, dotted with grayish specks. 
‘The ted thickly mottled near the eye, with yellowish russet spots. 


122 APPLES. 


Stalk slender, half an inch long. Calyx with wide-spread, re. 
flexed 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- 


gone 


Fig. 47. Herefordshire Pearmain. 
duces large crops on light 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. 


129. Pearmain, Brus. § Man. Ken. Thomp. 


The Blue Pearmain is a large and very showy fruit, and is 
therefore popular in the New-England markets. The nume- 
rous large russetty yellow dots which are sprinkled over the 
skin, and the bloom which overspreads it, mark this apple. 

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. Stalk short, slender, sunk in a deep 
hollow, rather uneven. Calyx small, pretty deeply sunk in an 
even basin. Flesh yellowish, mild, rather rich and good. The 
tree grows strongly, and bears moderate crops. October to) 
February. 


130. Pearman, Cravcate. Thomp. Lind. 


-This is a new kind of Pearmain, lately received from E 
land, which has not yet fruited with us, but bears the highe 
character abroad. 


WINTER APPLES. 128 


Fruit of medium size, and Pearmain shape. Skin srreenish- 
yellow, nearly covered with brownish red. Flesh yellow, ten- 
der, with a very rich, aromatic “ Ribston pippin flavow.” The 
tree is very hardy. November to March. 


131. Pearmain, Apams. ‘Thomp. Lind. 
Norfolk Pippin. ! 


The Adams’ Pearmain is a handsome variety, which stands 
high in England, but, as yet, does not hold its character with us. 

Fruit above medium size, of a roundish, Peaiisain-shape. 
Skin pale yellow, with a few stripes and patches o1 salmon red 
and yellow, on the sunny side, and dotted with white specks 
near the stalk—and slightly touched with russet. Stalk three 
fourths of an inch long, rather slender. Calyx wlosed, and set 
in a narrow basin, slightly plaited. Flesh yellowish, quite frm 
and crisp, with a brisk, sub-acid, and rather rich flavour. No- 
vember to February. 


132. PEARMAIN, Sweet. § 


A handsome, dark red, sweet apple, of the Pearmain class, of 
very saccharine flavour, and much esteemed in some parts ef 


Fig. 48. Sweet Pearmain. 
the eastern states for baking and eating. Tt has long been cul 
tivated near Hartford, and also in Rhode Island, and was intro 
uced from England be.ore the revolution. 


124 APPLES. 


Fruit of redium size, and roundish Pearmain shape. Skin 
fine dark red, with rough russet dots, and covered with a bluish 
bloom—near the eye a lighter red. Stalk rather long and slen- 
der, deeply sunk in aw ide funne ‘}-shaped cavity. Calyx woolly, 
set in a very shallow and narrow basin. F lesh tender, mode 
rately juicy, and very sweet and rich. December. 


2. ParaDIseE, WinTER SWEET. 


The Winter Sweet Paradise is a very productive and excel. 
let orchard fruit, always fair, and of fine appearance. We 
received it some years ago, along with the Summer Sweet 
Paradise, 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, be- 
coming 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. Novem- 
ber to March. 


133. Pomme GRrisE. 


Grise. Thomp. 
Gray Apple. 


A small gray apple, from Canada, 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. 

Fruit below medium size, roundish, somewhat flattened- 
Skin greenish gray or russet, with a little red towards the eye. 
Calyx small, set in a round basin. Flesh tender, rich,’ and 
high flavoured. 


134. Pounp Roya. § 


A charming winter apple, as yet only known in Connecticut, — 
but deserving extensive cultivation. We have this sort from the 
Rev. Mr. Ransdell, of that state, who informs us that the oldest 
known trees are growing on the Putnam estate, in Pomfret, 
Conn. It is not unlikely from the name by which it is gene- — 
rally known, that it may be of French origin,—either introduced — 
as a young tree, or raised from seeds given Gen. Putnam by the 
French officers of his acquaintance, during the war. The trees 
are vivorous growers, and abundant bearers. 


uy 


WINTER API'LES. 125 


Fruit large, roundish-oblong, with a slightly uneven surface—- 
and sometimes an obscure furrow on one side. Skin pale yel. 
lowish-white, rarely with a faint blush, and marked when ripe 
with a few large ruddy or dark specks. Stalk an inch anda 
quarter long, slender, rather deeply inserted. Calyx set in a 
furrowed, irregular basin. Flesh very tender, breaking, fine 
grained, with a mild, agreeable, sprightly flavour. Seeds en. 
closed in a hollow chamber. In use from December to April. 
This is distinct from the Pomme Royale (p. 83). 


1\p Us 


Fig. 49. Pound Royal. 


135. Pennock’s Rep Winter. Thomp. 


Pennock. Coze. 


This is a Pennsylvania fruit, of good quality for the table, and 
an excellent baking apple. Unfortunatcly it is, of late, so liable 
to the bitter-rot, that it is scarcely worth cultivation. 

Fruit quite large, angular or one-sided, generally flat, 
but occasionally roundish-oblong.” Skin fine di eep rea, with 
faint, indistinct streaks of yellow, and a few black specks. 
Stalk short. Flesh yellow, tender and juicy, with a pleasant, 
sweet flavour. The tree is large, makes a firm, spreading 
head, and is a regular bearer. November to March. 

Sh 


126 APPLES, 


136. Prrestty. Coxe. Thomp. 


Priestley’s American. 


Another native of the same state as the foregoing variety, anc 
named, like it, after the cultivator who first brought it into no. 
tice. This sort has a pleasant, spicy flavour, and is much es. 
teemed for eating and cooking. 

Fruit large, roundish-oblong. Skin smooth, dull red, with 
small streaks of yellowish green, dotted with greenish specks. 
Stalk of medium length, and inserted in a round, pretty deep 
cavity. Flesh white, moderately juicy, with a spicy, agreeable 
flavour. The foliage is large, and the tree, which is a hand- 
some upright grower, bears well on light sandy soils. Decem- 
ber to March. 


137. Pearson’s PLate. Thomp. 


A new variety, lately received from England, and not yet 
well tested here, but which has a very high reputation. Fruit 
small, about two and a half inches in diameter, regularly form- 
ed, 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 ¢es- 
sert fruit. 


138. Pecx’s PLEASANT. 


A first rate fruit in 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 inferiour to it in flavour, 

Fruit above medium size, roundish, a little angular, and 
slightly flattened, with an indistinct furrow on one side. Skin 
smooth, a~. when first gathered, green, with a little dark red ; 
but when ripe, a beautiful clear yellow, with bright blush on the 
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 conimands a high price in market. 
Mr. 8. Lyman, who raises this fruit in great perfection, informs 
us that with him the apples on the lower branches of old trees 


WINTER APPLES. 127 


are flat, while those on the upper branches are nearly conical. 
November to March. 


Fig. 50. Peck’s Pleasant. 


139. Pennineton’s Seepiinc. Thomp. Lid. 


This is a new russet variety from England, which, we think, 
will prove a valuable one. 

Fruit of medium size, nearly flat, a little angular, and broad- 
est at the base. Skin mostly covered with rough yellow russet, 
with a little pale brown in the sun. Stalk three fourths of an 
ich long, pretty stout, planted in a wide, irregular cavity. 
Calyx with long segments, set in a rather shallow, wavy basin. 
Flesh yellowish, firm, crisp, with a brisk, high flavoured, acid 
juice. November to March. 


140. Pounp. Coxe. Thomp. 


A very large and showy fruit, but of very indifferent quality, 
and not worth cultivation where better sorts are to be had. The 
fruit is roundish-cblong, striped with red, on a dull greenish 
yellow ground. The stalk short, and deeply inserted. The 
flesh yellowish green, and without much flavour. October to 
January. 


128 APPLES. 


141. Ruove Istanp Greentnc. Coxe. Thomp. Man. 


Burlington Greening. 
Jersey Greening? Core. 


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


- 


Fig. 51. Rhode Island Greening. 

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 
vear 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, 
veid 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. 


WINTER APPLES. 123 


142, Reinette, Canapa. Thomp. Nois. 


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


Reinette du Canada Blanche. of various 
Reinette Grosse du Canada. AL 
Reinette du Canada & Cortes. | “"*"?™ 
De Bretagne. 

Portngal. 

Januarea. 


Wabhr Reinette, 


It is easy to see that the Canada Reinette is a popular and 
highly esteemed variety in Europe, by the great number of syn. 
onyms under which it isknown. 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 Nor- 
mandy, and carried back under its newname. At any rate, it 
«s a very large and handsome fruit, a good bearer, and of ex- 
cellent 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. 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 Decembey, 
and, if picked early in autumn, it will keep tili April. 


143. Reinette, GotpEn. ‘Thomp. Ron. Lind. 


Aurore. 
Kirke’s Golden Reinette. 
Yellow German Reinette. 


Reinette d’ Aix. oy various 
English Pippin. suropean 
Court-pendu Doré. collections, 
Wyker Pippin. ac. lo 
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 
It is yet but little known here. 

Fruit below medium size, very regularly formed, roundish, a 
little flattened. Skin smooth, greenish.—becoming golden yel- 
low in the shade, washed and striped with fine soft red, on the 


130 APPLES. 


sunny side, mingled with scattered, russet dots. Stalk long, 
and inserted moderately deep. Calyx large, set in a broad, but 
shallow basin. Flesh yel’ow, crisp, with a rich, sugary, or 
scarcely acid juice. October to January. 

This is ditferent and superiour to the Reinette Doreé, or Jaune 
Hative of the French, which is more yellow, and somewhat re- 
sembles it. 


144. Retnette BuancHE D’Espacne. Thomp. Nois. 


Whit Spanish Reinette. Pom. Mag. Lind. 
D’Espagne. 

Fall Pippin. Be 
Large Fall Pippin. = phe a 
Cobbett’s Fall Pippin. J & , 


A very celebrated old Spanish variety, which is said to be the 
national apple of Spain, where it is called Cameusar. Notwith- 
standing that Thompson and other English authorities consider 
this apple the same as our Fall Pippin, we are yet strongly of 
opinion that it is different. The true fall Pippin is only an 
autumn variety, while this is a winter sort, keeping till mid- 
winter here, and in England till March. It is quite probable 
that the Whire Spanish Reinette is the parent of both the Fall 
and Holland Pippins. ‘The fruit of the present variety is rather 
more oblong than that of the Fall Pippin. 

Fruit very large, roundish-ob/ong, 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, irreguiar 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 Llackish dots. 
Flesh yellowish-white, crisp, tender, with a sugary juice. 
Noisette, (Jardin Fruitier) adds, ‘the skin is covered with a 
bloom, like that on a plum, which distinguishes this variety from 
all those most resembling it.”” The tree has the same wood, 
foliage, and vigorous habit, as our Fall Pippin, and the fruit 
keeps from November to February, or March. 


145. RemnettE TrioMpHante. M. Christ. 


Victorious Reinette. 


A German early winter apple, which we have recently re. 
ceived, and which has only borne once in this country. 

Fruit ‘large, oblong, regularly formed. Skin paie 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. 


WINTER APPLES. 131 


146. Risston Pippin. Thomp. Lind. Ron. 


Glory of York. 
Travers’. 
Formosa Pippin. 


The Ribston Pippin, a Yorkshire apple, stands as high iu 
G. eat 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 searcely so much esteemed here, and must 
be content to give place, with us, to the Newtown Pippin, the 
Swaar, the Spitzemberg, 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 February. 


147. Roman Stem. 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 cf 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 sprightly, agreeable flavour—not first rate. 
November to March. 


148. Russet, American GoLpENn. § 


goon Ree Man. Ken. 
eep Nose. 
Bullock's Pippin. i Core. 


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 anordinary apple. It is widely cultivated 
ai 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 


$32 _ APPLES. 


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 ina rather narrow basin. Flesh 
yellowish, very tender, (almost melting,) juicy, with a mild, rich, 
spicy flavour. October to January. ; 

The EnetisH GoLpen Rosset is a sub-acid sort, much infe- 
riour to the above. Fruit middle sized, ovate. Skin rough 
and thick, of a dingy, yellow russet, rarely with a red blush. 
Stalk very short, deeply planted in a narrow cavity. Flesh 
pale yellow, very firm and crisp, with a brisk, rather aromatic 
flavour. Trees with many slender, weeping branches. No. 
vember to March. 


148. Russet, Purnam. § 


For a knowledge of this celebrated western apple, we are in- 
debted to that zealous pomologist, our friend, Professor Kirt- 
land, of Cleveland. It is considered decidedly the most valu- 
able late keeping apple in the West, not inferiour to the New- 
town Pippin, and the growth of the tree very luxuriant. It 
originated at Marietta, Ohio, and is largely grown for the New- 
Orleans and West India markets. Fruit medium, or large, 
form rather flat. Skin yellow, blotched with russet, and at 
times tinged with a dull red cheek. Flesh firm, yet tender, 
deep yellow, juicy, sub-acid, rich, and very high flavoured 
March and April.* 


149. Russet, ENGLIsH. 


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 Kng- 
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 yellowish- 
white, firm, crisp, with a pleasant, mild, slightly sub-acid flavour, 


* This is since ascertained to be identical with the Roxsury Rusows 
(7th Ed.) 


WINTER APPLES. 133 


The trees grow very straight, and form apright heads, ana 
the wood is smooth and of a lively brown. 


Fig. 53. English Russet. 


150. Russet, Boston on Roxsury. Man. Thomp. 


Roxbury Russeting. Ken. 


This Russet, a native of Massachusetts, is one of the most 
nopular market fruits in the country, as it is excellent, a pro. 


Fig. 54. Boston Russet. 
12 


134. APPLES. 


digious bearer, and keeps till late in the spring. It is m every 
vray, highly deserving extensive cultivation. 

Fruit of medium size, often large 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 
inferior, being apt to shrivel and become tasteless. 


151. Rep GILLIFLOWER. 


This appears to be a native variety, and, although second 
rate, is esteemed in some parts of the country. Fruit of 
medium size, oblong, narrowing rapidly to the eye, where it is 
somewhat ribbed. ‘The skin is smooth, and of a fine dark red. 
The calyx is set in a narrow, rather shallow, furrowed basin. 
Flesh white, of a mild flavour. November to January. 


152. Sam Youne. Thomp. Lind. P. Mag. 
Irish Russet. 


An exceedingly high flavoured, little dessert Russet from 
Kilkenny, in Ireland, and fit for use in early winter. 

Fruit small, slightly flattened, and regularly formed. Skin 
bright yellow, a good deal covered with gray russet, and dotted 
on the yellow portion with small brown specks. Stalk short. 
Calyx large and expanded, placed in a broad basin. Flesh 
greenish, quite juicy and tender, with a rich and excellent fla. 
vour. November to January. 


153. Surprise. Thomp. 


A small, round, whitish-yellow apple, of little or no value, but 
admired by some, for its singulariiy,—the flesh being stained 
witn red. November to January. 


154. Swaar. Coxe. Floy. Thomp. 


This is a truly neble 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 Joam, to bring it to perfection. 


WINTER APPLES. 135 


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. 


Fig. 55. Swaar. 

Fruit large, regularly formed, roundish. Skin greenish-vel- 
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 four.hs of an inch long, 
inserted in a very round cavity. [Sometimes this cavity is par- 
tially closed.] Calvx small, greenish, set in a shallow basin— 
scarcely plaited. Flesh yellowish, fine grained, tender, witk 
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. 


155. Sturmer Pirrin. ‘Thomp. 


This is a new English variety, of the very highest reputation. 
We have just received trees, but we have, for the following de. 
scription, the high authority of Mr. Thompson. Fruit of middle 
size, short, conical. Skin yellowish-green, and brownish red ; 
flesh firm, with a brisk, rich flavour. The tree is healthy, and 
a good bearer, and the fruit retains its flavour and briskness till 
midsummer. 


156. Sweetinc, Hartrorp. 


Spencer Sweeting. 


A very excellent winter sweet apple, introduced to notice by 
Dr. FE. W. Bull, a zealous amateur of Hartford. It may be kept 
till June, and this, added to its great productiveness, renders it 
a most profitable market fruit. The original tree of the Hart- 
ford Sweeting is growing on the farm of Mr. Spencer, a few 
miles from Hartford, and has borne over forty bushels in a 
season. ‘The wood is rather strong, but of slow growth, and is 
very hardy; (branches not pendulous, as stated by Kenrick.) 

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 gray 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. 


157. Sweetine, LavrEs’. § 


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


=-<22 
- 
“s 


Fig. 56. Ladies’ Sweeting. 


WINTER APPLES. 137 


its handsome appearance, delightful perfume, sprightly flavcur, 
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. 
sans 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 
eve. 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 red, on the shady side of the fruit, and rays of the same 
around the stalk. Calyx quite small, set in a narrow, shallow, 
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. Keens 
without shrivelling, or losing its flavour, till May. 


158. Sweetinc, ToLMAn’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 one side. Stalk 
rather fong 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. This 
fruit, a native of Rhode Island, considerably resembles the 
Danver’s Winter Sweet, of Massachusetts. 


159. Sweetinc, RamspgLL’s. § 
Ramsdel’s Red Pumpkin Sweet. Ken. 


Ramsdell’s Sweet. 
Red Pumpkin Sweet. 


Ramsdell’s Sweeting we have lately received from Connec- 
ticut, where it is greatly esteemed for the very large crops it 
bears, as well as for its remarkably rich saccharine flavour. 
We believe 1 is a native of Connecticut ; and it derives its 
name from the Rev. H. S. Ramsdell, of Thompson, in that 


138 APPLES. 


state, who has introdiced it to public attention. The tree 1s 
very vigorous, grows remarkably straight, and upright, comes 
early into bearing, 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 cay. 
ity. 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. 


161. SpitzeEnsurcH, Esopus. Coxe. 


Esopus Spitzemberg. Thomp. Lind. 
_ sopus Spitzenburg. Ken. 
True Spitzenburgh. 


The Esopus Spitzenburgh is a handsome, truly delicious apple, 
and is generally considered, by all good judges, eaual to the 


Fig. 57, Fsogus Spitzenburgh. 


WINTER APPLES. 139 


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 sien 
der 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, is a 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 ina hollow core. December to February 


162. SrirzENBURGH, FLUSHING. 


This variety has been confounded by Coxe, and more recently 
by Thompson, with the foregoing, but is really quite distinct. 
The tree makes strong, brown shoots, different from the slender 
yellowish ones of the Esopus Spitzenburgh. 

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. 

Kaicinx’s Spitzensereu is an inferior variety, of a conical 
form, and pale red colour. It originated in New-Jersey and is 
only of third rate quality. The tree is also an ugly, rambling 
grower. The fruit keeps till April. 


163. Spitzenserc, Newtown. Coxe. Thomp. Lind. 


Matcliless. 
Burlington Spitzenberg. 


The Newtown Spitzenberg comes from Newtown, on Long 
Island. [t is a roundish, handsome fruit, of good flavour, but 
inferiour to the Esopus variety. 

Fruit of medium size and regular form, roundish, slightly 
flattened. Skin smooth, beautiful yellow, with a fine red cheek, 


140 "APPLES. 


a little streaked with brighter red, and marked with numerous 
dots. Calyx set in a rather wide, even basin. Stalk short, 
deeply inserted. Flesh rather yellowish, firm, with a mild and 
agrecable flavour. November to February. 


164. Sweetinc, WeELLs’. § 


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 ori- 
ginated here. [1 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 brown: 
ish cheek. Stalk rather slender and short. Calyx short, set in 
quite a shallow basin. Flesh very white, and very tender, 
abounding with a rich, agreeable, sprightly juice. November 
to January. 


165. Twenty Ounce. H. Mag. 


Twenty Ounce Apple. ah of aj re 
Eighteen Ounce Apple. , N.Y. Cayuga Red Streak ? 


A very large and showy apple, well known in Cayuga co., 
N. Y., and probably a native there. It is a good, sprightly fruit, - 
though not very high flavoured, but its remarkably handsome 
appearance, and large size, render it one of the most popular fruits 
inmarket. The tree is thrifty and makes a compact, neat head, 
dears regular crops, and the fruit is always fair and handsome. 

Fruit very large, roundish. Skin s! lightly uneven, greenish. 
yellow, boldly splashed and marbled with stripes of purplish-red. 
Stalk short, set in a wide deep cavity. Calyx small, basin mode. 
rately deep. Flesh coarse-grained, with a sprightly, brisk sub. 
acid flavor. Oct. toJan. This is quite distinct from the Twenty 
OUNCE PIPPIN, a large, smooth, dull-coloured cooking apple. 


166. Tewxspury Winter Biusn. Coxe. 


Mr. Coxe says, this apple was brought from Tewksbury, 
IIunterdon 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 check. Fiesh yellow, with more 
juice and flavour than any other long-keeping variety. The 
tree grows rapidly and straight—and tie fruit hangs till late in 
the autumn. January to July. 


WINTER APPLES. 141 


167. VictuaLts anp Drinx. 


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 s}e- 
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 
from October to January, but will keep till April. The tree is 
a moderate bearer. 


168. VANDERVERE. Coxe. Thomp. Floy. 


Stalcubs. 


The Vandervere, when in perfection, is one of the most beau- 
tiful and finest apples. But it requires a rich, light, sandy soil, 
as in a damp heavy svil, it is almost always liable to be spotted, 
unfair, and destitute of flavour. It is a native of Wilmington, 
Delaware, and took its name froma family there. It is a fine 
old variety, and is highly worthy of extensive cultivation, where 


Fig. 53. Vunderzare 


the soil is favourable. We have before us some apples of this 
sort, which are exceedingly beautiful and excellent. 

Fruit of medium size, flat. Skin, in its ground colour, yel- 
low, streaked and siained with clouded red, but on the sunny 
side, deepening into rich red, dotted with light gray specks 
Stalk short, inserted in a smooth, rather wide, cavity. Calys 
small, clesed, set in a regular, well-formed basin, of moderate 
depth. Flesh yellow, crisp and tender, with a rich and sprightly 
juice. October to January. 


169. Waxen Aprie. Coxe. 


Gate Apple. 2 of various parts 
White Apple. : of Ohio. 
Belmont. Ken. 


The Waxen Apple, for whose correct history we are indebted 
to that careful pomologist, Professor Kirtland, of Cleveland, is 
esteemed in Ohio, where it is now most largely cultivated, one 
of the very finest of all early winter varieties. J1 was carried 
from eastern to western Virginia, by Neisley, a nurseryman on 
the banks of the Ohio, about the commencement of the present 
century. ‘Thence it was introduced into Belmont co., and other 

arts of Ohio. From Rockport it was carried by C. Olinstead, 
on to Boston in 1834, incorrectly under the name of Belmont. 

Fruit of middle size, globular, a little flattened and narrower 
towards the eye—sometimes oblong ; when of the latter torm, 
the eye is knobby. Stalk short. Skin pale yellow, rarely 
tinged with a bright vermillion blush, waxy, or oily smooth. 
Flesh white, crisp, tender, sometimes almost melting, and of a 
mild, agreeable flavour. November to February. 


170. Watson’s Dumptine. 


A very large, English kitchen apple, of fair quality. Fruit 
about four inches in diameter, of regular form, nearly round. 
Skin smooth, vellowish-green, faintly striped with dull red. 
Stalk short. Flesh juicy, rather tender, with a pleasant, sub. 
acid flavour, and stews well. October to January. 


171. Wootman’s Lone. 


Ortley Apple. Lind. 
Ortley Pippin. Man. 
Van Dyne, (of some.) 


This high flavonred and excellent fruit, was sent to England 
hy Mr. Floy, in i825, who named it after Michael Crtley, Esq., 
from whose orchard, in South Jersey, it was obtained. But we 
observe that Thompson, in the last edition, makes it synonymous 
with Woolman’s Long, which is, perhaps, an English variety. 


WINTER APPLES. 143 


The Ortley has, hitherto, always been thought an American 
variety, and we regret that it is so little cultivated here. 

Fruit of medium size, oblong or oval, otherwise somewhat re. 
sembles the Yeliow Newtown Pippin. Skin lively yellow, in 
the shacde, with a scarlet blush, sprinkled with white specks and 
gray russet patches in the sun. Stalk slender, insrted in an 
even, smooth depression. Calyx large, set in a plaited, rather 
shallow basin. Flesh nearly white, crisp, and rather firm, 
breaking, with an excellent, sprightly, perfumed flavour. An 
abundant bearer, and Will, no doubt, prove a most valuable sort. 
November to April. 


172. Wine Appie. § Coxe. 
Hay’s Winter. 


The Wine Apple is a very handsome, and an admirable 
winter fruit, a most abundant bearer, and a hardy tree ; all of 
which qualities render it a very popular orchar! and market 
fruit. It is a native of Delaware, but is now very largely cul- 
tivated, also in Western New-York. The tree has small leaves, 
grows thriftily, and makes a fine, spreading head. 

Fruit rather above medium size—in rich soils large ; form 
regular, 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 yellowish-white, juicy and crisp, with a rather vinous, 
rich, and pleasant flavour. This apple is not only fine for the 
table, but is also excellent for cooking and cider. October ta 
March. 

173. Winesap. § Coxe. 


Wine Sop? Thomp. 


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 irrecu- 
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. 

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 regalar tasin. 
with fine plaits. Flesh yellow, firm, crisp, with a rieh, iagh 
flavour. November to May. 


144 APPLES. 


174. Winter Queen. Coxe. 


Winter Queening. Thomp. 


A rruit of medium quality, much cultivated in the lower part 
of New-Jersey. Fruit conical, considerably broadest at the 
base. Skin fine deep crimson in the sun, dotted with yellow ; 
of a paler and livelier red, in the shade. Stalk slender, three 
fourths of an inch long, planted in a wide cavity. Calyx small, 
moderately sunk. Flesh yellowish, of a mild and rather plea- 
sant, sub-acid flavour. The tree is an abundant bearer. Neo 
vember to February. 


eee 


Class IV. Cider Apples. 


175. Coorer’s Russetinc. 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. 


176. CAMpFIELD. Coxe. 


Newark Sweeting. 


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. 

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. 


177. Gitrin. Coxe. Thomp. 


Carthouse. 


A handsome cider fruit, from Virginia, which is also a very 
good table fruit from February to May. <A very hardy, vigo- 
rous and fruitful tree. 

Fruit of medium size, roundish-oblong. Skin very smooth 
and handsome, richly streaked with deep red and yellow. Stalk 


WINTER APPLES. 148 


short, deeply inserted. Calyx in a round, rather deep basin. 
Flesh yellow, firm, juicy and rich, becoming tender and 
sprightly in the spring. 


178. 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 busheis 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, 
long. 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 va- 
riety, is worth from six to ten dollars a barrel, in New-York. 


179. Hewe’s Vircinta 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 
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 
apples, to which it imparts a good deal of its fine quality. 

The Roane’s Wuite 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. 


180. Hacior Cras. Lind. 


This is a celebrated old English cider fruit, scarcely known in 
tkts country. Lindley says, when planted on a dry soil, with a 
calcareous bottom, it produces a most excellent cider. The 
specific 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 yellow, 
a little marbled in different directions with a russet-gray, and 
having a few red specks or streaks on the sunny side. Eye flat, 
with a spreading calyx. Stalk short.” 

13 


146 APPLES. 


This is totally distinct from the Summer Hacioz of Amer o 
nurseries [Hagloe Crab, of Coxe], a large, handsome, round .sa, 
purplish-red apple, covered with bloom and ripe in August—flesh 
soft and woolly, of pleasant sub-acid flavor—the tree a slow 
grower, with thick, blunt shoots. 


181. Rep Streax. Coxe. 


Herefordshire Red Streak, 2 
Scudamore’s Crab, of English 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. 


182. Styre. Thomp. ‘ 


Forest Styre. Lind. 
Styre. Coze. 


‘The Stire isa famous old English cider fruit, and Lindley 
remarks that Styre cider may be found in the neighbourhood of 
Chepstow, thirty or forty years old. Fruit middle sized, round, 
pale yellow, with a orange cheek. 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 a)- 
ready described are esteemed for cider, as the Newtown Pippin, 
Wine Apple, Winesap, ete., 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, Down- 
ton, &c. The Fox Wuetp 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 
knowledge. It is middle sized, ovate, dark red, with a rich, 
heavy juice, of the specific gravity 1078. The Siserian Bir- 
TER SwEET 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. 
at any ¥ him @ : : ‘ 


WINTER APPLES. 147 


Class V. Apples for Ornament or Preserving. 


183. Srper1aAN Cras. Arb. Brit. 


Malus baceata. 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 Dlossoms, 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 
September and October. 


184. Larce Rep Srseritan Cras. 


Pyrus Pruifolia. Arb. Brit. 


This variety is about twice the size of the foregoing, round- 
ish-ovate, with a large and prominent calyx, anda pale red and 
yellow skin. It forms a larger tree, with rather coarser foliage 
than the common variety, and is esteemed for the same fpur- 
poses. September and October. 


185. YELLow SIBERIAN CRAB. 
Amber Crab. 


This scarcely differs from the common Siberian Crab, except 
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, but scarcely deserving of especial notice here. 


148 APPLES. 


186. Dovuste Frowerrne Curnese Cras. 


Pyrus Spectabilis. Arb. Brit. 
Malus Spectabilis.. N. Duh. 
Double flowering Apple. 


Tnis very beautiful crab tree from China, which produces a 
small green fruit, of no value, is highly admired for its showy 
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, 
sinall tree, growing from ten to twenty feet in height. 


Select list of apples for a small garden, to ripen in succession. 


Summer. 
Early Harvest. Rambo. 
Red Astrachan. Winter. 
Early Strawberry. Newtown Pippin. 
Drap d‘Or. Dutch Mignonne. 


Early Red Margaret. Esopus Spitzenburgh. 


William’s T'avourite. Baldwin. 

Autumn, Ladies’ Sweeting. 
Porter. Northern Spy. 
Fall Pippin. Swaar. 


Ross Nenpareil. Boston Russet. 
Maiden’s Blush. Rhode Island Greening. 
tae? Sweet. Yellow Belle-Fleur. 


Fall Harvey. American Golden Russet. 


Gravenstein. 
Summer Sweet Paradise. 
Golden Sweet. 


Lady Apple. 
Peck’s Pleasant. 
Herefordshire Pearmain. 


Apples of fine quality, suited to a cold northern climate. Fa- 
meuse, Canada Reinette, Pomme de Neige, Rhode Island 
Greening, Boston Russet, Porter, Baldwin, Swaar, Red As- 
trachan, Ladies’ Sweeting, Northern Spy, Golden Ball. 

Apples of fine quality, suited to a southern climate. Early 
Red Margaret, Large Yellow Bough, English Golden Pippin, 
Sheep-Nose, Lady Apple, Maiden’s Blush, Gravenstein, Golden 
Reinette, Green Newtown Pippin, English Russet, Mal Carle, 
Yellow Belle-Fleur, Wine Apple, Roman Stem. 

A number of native varieties, which have originated at the 
extreme south, are found to succeed better there than most of 
our northern apples. Among these are the Horse Apple, Moun. 
tain Pippin, Father Abram, ete. These are not fine at the 
sort, but are well adapted to the climate of Georgia, Alabama, 

Ce 


THE ALMOND. 149 


* CHAPTER IX. 
THE ALMOND. 


mygdalus communis, Dec. Rosacee, of botanists. 
Amander, of iii Wrench: 3 Mandelbaum, cet Mandorlo, ltalian ; Almendra, 
Spanish 


Tue Almond tree, which is a native of the north of Africa, 
and the mountains of Asia, has long been cultivated, and is 
mentioned in scripture es 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 
confectionary, 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 confectionary, 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 its own bottom. The sweet hard-shelled variety (Douce a 
coque dure,) is preferred for stocks by French nurserymen. 

Cultwation. ‘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 .t 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 
pium stocks to be budded should be thrifty seedlings not more 

13* 


150 THE ALMOND. 


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-Shel! 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 
in the valley of the Ohio and Tennessee it would be likely to 
succeed admirably. 


1. Common Atmonpn. § Thomp. Lind. 


A. ec. dulcis. Dee. 
Amandier a Petit Fruit, 
commun, 
Amande commune. 
Common Sweet. 


0. Duh. 


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 
cf September. 


2. Tne Lone Harp-Suett Atmonp. § 


Amandier 4 gros fruit. O. Duh. 
dur. Novs. 


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. 


3. Sorr-Suett Sweet Atmonp. § Lind. 


Doux a coque tendre, 7? 
Sultan a coque tendre, , omp: 
Amandier 4 coque tendre. O. Duh. 
—_ des Dames. N. Duh. Poit. 
Amandier des Dames, : 

Ou Amande Princesse.  Noiseue 
Ladies’ thin Shell. 


The Soft-Shell or Ladies’ Almond, is the finest of all the Al- 


THE ALMOND. 153 


monds. Ik: is the variety very common in the shops of the con. 
fectioners, with a shell so thin as to be easily crushed betweer 
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 varie- 
ties 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 
than an inch long, oval pointed, one-sided, with a light coloured, 
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. 


4. Suttana Sweet Atmonp. Lind. 


Amande Sultane. O. 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. 


5. Pistacuta Sweet Atmonp. Lind. 


Amande Pistache. O. 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 fiavour. The shell not quite so soft as the Soft- 
Sheil Almond. ‘This is scarcely known yet in this country, but 
is worth further trial at the south. 


6. Peacu ALMOND. 


Pécher, { Th 
Peach Almond, LOmpe 
Amandier-Pécher. N. Duh. Nois. Pott. 


A rather indifferent variety, nearly sweet, but often slightly 
Sitter. It is a true cross between the peach and the almond, and 


vhs We cannot follow Mr. Thompson in his nomenclature of Almonds, as he (or 
dis printer, mistakes the meaning of the French terms; Amande Sultane of all the 
French authors should be translated Sultana, not Sultan. 


152 THE APRICOT. 


in its leaves, flowers, and stone strongly resembles the peach . 
the fruit is also pulpy and of tolerable flavour, like an indifferen. 
neach. The nut scarcely ever ripens well as far north as this. 


7. 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. 

OrnaMENTAL Varieties. The Dwarf Double Flowering Al- 
mond, (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, N. 
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. Rosacee, of botanists. 
Abricotier, of the French ; Avrikosenbaum, German; Albercoco, Italian; Albari- 
coque, Spanish. 


Tre 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 hardy 
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, aceording 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 vari- 


THE APRICOT. 153 


ous Europear. countries all seem to be corruptions of the origina! 
Arabic term Berkoche. 

Uses. A very handsome and delicious dessert fruit, only in 
ferior 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 liqueur 
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. 

Cuttivation. 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 inferior quality—short lived, more 
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 of 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 produc- 
tive here, than the finer grafted sorts. 

This is a favourite tree for training on walls or espaliers, and, 
in town gardens especially, we often see 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. 

Diszases. 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 
shorlening-in system of pruning recommended for the peach. 


1. AtBerGieR. Thomp. N. Duh. Nois. 
Alberge. O. 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 


94 THE APRICOT. 


provinces. It is a free grower, and bears well, but is neither se 
large nor fine as many other varieties. The leaves are small, 
and often have little wing-like ears at the base. The Alber. 
giers 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- 
t.emed for preserving. There are several varieties of this not 
yet introduced into the United States, the finest of which are 
the Albergier de Tours, und A. de Monigamet. lipe middle of 
“ugust. 


2. Brepa. § Thomp. Lind. P. Mag. 


De Hollande, 


Amande Aveline, 

Ananas, ac. to 
Persique, Thomp. 
Hasselnussmandel, 


This is a very excellent small Apricot, said to be originally 
from Africa, which bears well with common culture, and de- 
serves 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. 


3. Brack. Thomp. Fors. 


Amygdalus dasycarpa. Dec. 
Purple Apricot. Lind. 
Angoumois? O. Duh.? 
Noir. 

Violet. 

Du Pape. 


This remarkable little Apricot so strongly resembles a dar 
svund Plum, that, at a little distance, it might easily be mis- 
taken for one. (It was indeed calle1 Prunus dasycarpa by the 
old ootanists.) It is pretty good, and very hardy, and its unique 
appearance renders it sought after by amateurs. The tree has 
. a rough, somewhat croolred 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, cover- 
ed with a slight down. Flesh pale red next the skin, yellow 
near the stone, adhering somewhat to the stone, juicy, with a 
pleasant, slightly astringent flavour. Kernel sweet. August. 


THE APRICOT. 155 
4. Brussets. Thomp. Lind. Miller. 


The Brussels Apricot is not a fine fruit in this country, but i¢ 
is a good bearer in light soils. Fruit of medium size, rathet 
oval, and flattened on its sides. 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. 


5. Hemsxtrxe. § Thomp. Lind. P. Mag. 


A large and beautiful English variety, of the finest quality, 
yet little disseminated in the United States, but which highly 
deserves extensive planting. It strongly resembles the Moor- 
park, 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. 


6. Larce Earty. § Thomp. Lind. P. Mag. 


Gros Precoce, 

De aS eg i ae 
De St. Jean Rouge, ; 
Gros d’ Alexandrie, Thomp. 
Gros Fruhe, 


This variety which we have just received from abroad, nas 
the reputation of being the finest large early Apricot known. 
It ripens in France on midsummer day (the féte de St. Jean,) 
which will be about its season here. 

Fruit of medium size, rather oblong, and compressed. Suture 
deep. Skin slightly downy, pale orange in the shade, fine bright 
orange with a few ruddy spots in the sun. Flesh separating 
ead from the stone, orange coloured, rich and juicy. Kernel 

itter. 


7. Moorpark. § Thomp. Lind. 


Ansons, 7} 

Dunmore, 

Dunmore’s Breda, 

tears eo po 
unt’s Moorpark, y 

Oldaker’s Moorpark, Thomp. 

Walton Moorpark, 

Temple’s, 

De Nancy, 


This fine old variety is the most popular and widely dissem. 


156 THE APRICOT. 


inated in this country, except the Red Masculine. It has its 
name from Moorpark, the seat of Sir William Temple, in Eng- 
land, where it was cultivated more than one hundred and forty 
years ago. It is only a moderate bearer here, and especially 
requires the shortening-in mode of pruning as recommended for 
the Peach. 

Fruit large, roundish, about two inches and a quarter in di: 
ameter each way, on a standard tree ; rather larger on one side 
of the suiure than the other. Skin orange in the shade, but 
deep orange or brownish red in the sun, marked with numerous 
lark specks and dots. Flesh quite firm, bright orange, parting 
free from the stone, quite juicy, with a rich and luscious fla- 
vour. Stone peculiarly perforated along the back, where a pin 
may be pushed through, nearly from one end to the other. 
Kernel bitter. Ripe early in August. 


8. Muscu-Muscu. Thomp. Nois. 
D’Alexandrie. 


This delicious little Apricot takes its name from the city of 
Musch on the frontiers of Turkey, in Asia ; but it is also com- 
mon about Alexandria, and in northern Egypt it is said to be 
raised in such abundance that the dried fruit is an article of 
commerce. The tree is rather delicate, and requires a shel- 
tered position. 

Fruit rather small, about an inch and a half in diameter, 
round. Skin deep yellow, with a little orange red on the sunny 
side. Flesh yellow, with a transparent pulp, tender, melting, 
and very sweet. Kernel sweet. 


9. Orance. Thomp. Lind. Mill. 


Early Orange. 
Royal Orange. 
Royal George. 
Persian. 

Royal Persian. 


An Apricot of only tolerable quality for the dessert, but it xs 
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. Kerne! sweet. Middle of July. 


ALL 


THE APRICOT 15 


10. Peacu. § Thomp. Fors. Lind. 


Anson’s Imperial. 

Royal Peach. 

Péche. 

Abricot Péche. N. Duh. Pott. 
De Nancy. O. Duh. 

Du Luxembourg. 

Péche Grosse. 

Wortemburg. 

Pfirsiche. 


The Peach Apricot, originally from Piedmont, has long been 
considered the finest variety; and it is with us the largest and 
most excellent sort cultivated—being often as large as a Peach 
of medium size, handsome, and of delicious flavour. It very 
strongly resembles the Moorpark, but the two are readily dis- 
tinguished by the eye when standing near each other, and the 
fruit of the Peach is rather larger and finer, and a few days 
earlier. 

Fruit of the largest size, about two and a half inches in di- 
ameter, roundish, rather flattened, and somewhat compressed on 
its sides, with a well marked suture. Skin yellow in the shade, 
but deep orange, mottled with dark brown, on the sunny side. 
Flesh of a fine yellow saffron colour, juicy, rich, and high fla- 
voured. Stone with the same pervious passage as the Moor- 
park, and with a bitter kernel. 


11. Roman. Thomp. Lind. 


Abricot Commun. O. Duh. 
Germine. 

Grosse Germine. 
Transparent. 


This is with us one of the largest growing and hardiest Apri- 
cot trees, and produces good crops every year in cold or unfa- 
vourable situations, where none of the other sorts, except the 
Masculine, succeed. It is, therefore, though inferior in flavour, 
a valuable sort for northern situations. The blossoms will bear 
quite a severe frost without injury. 

Fruit middle sized, oblong, with the sides slightly compressed, 
with but 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 BrotcHeD LEAVED Roman, (commun a _feuilles 
panachés, of the French,) precisely like the foregoing in all re- 
spects, except the white or yellow stain in the leaf—but it is 
quite distinct from the Blotched leaved Turkey, cultivated here. 

14 


(58 THE APRICOT. 


12. Royat. § Thomp. Nois. P. Mag. 


A fine large French variety, raised a few years since at the 
Royal I.uxenibourg gardens. It is nearly as large as the 
Moorpark, bu: with larger leaves borne on long footstalks, ana 
without 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. 


13. Rep Mascuuine. Thomp. Lind. 


Early Masculine. 
Brown Masculine. 


Abricot precoce, 
Abricot hatif musqueé, } O. Duh. 
Abricotier hatif. NN. Duh. 
Abricotier 

Friihne Muscateller. 


The Red Masculine is a good deal cultivated with us. It is 
very hardy, ripens the earliest, and bears very regularly and 
well. On the other hand the fruit is quite small, and only of 
second rate flavour. It is likely, therefore, to give place to the 
Large Early, which ripens only a few days later, and is much 
superiour. 

Fruit small and nearly round, scarcely an inch and a half in 
diameter, with a well marked suture on one side. Skin bright 
yellow, tinged with deep orange and spotted with dark red on 
the sunny side. Flesh yellow, juicy, with a slightly musky, 
pleasant flavour. Stone thick, obtuse at the ends. Flowers 
smaller than in most other sorts. Kernel bitter. Ripe about 
the 12th of July. 


14. Surpteys. Thomp. 


Blenheim. 
Shipley’s Large. 


This is a new variety which we have lately received from 
England, and which is not yet fully proved in this country. It 
has the reputation of being nearly equal to the Moorpark, and 
more productive, while it is next in point of earliness to the 
Large Early. 

Fruit large, oval, orange, with a deep yellow, juicy, and tole- 
rebly rich flesh. Stone roundish, impervious, with a bitter 
kernel. Ripens here about the 25th of July. 


THE APRICOT. 156 


15. Tusxey. § Thomp. P. Mag. Lind. 


Large Turkey. 
De Nancy, (of some.) 


The Turkey Apricot is a fine old variety, which is seldom 
see in our gardens, the sort generally sold under this name be- 
ing the Roman. It is quite a late sort, ripening after the Moor. 
vark, from which it is easily known by its impervious stone, and 
sweet kernel. 

Fruit of middle size, nearly round, not compressed. Skin 

_ fine deep yellow in the shade, mottled with brownish orange in 
the sun. Flesh pale yellow, firm, quite juicy, with a flavour in 
which there is an excellent mingling of sweet and acid. Kernel 
nearly as sweet as that of an almond, which, as well as the 
form and colour, distinguishes this sort from the Roman. Ripe 
tle middle of August. 

The Biotcnep LEAvED TurxeEy, or Gold Blotched, (Abricot 
maculé,) is a sub-variety, very well known here, resem- 
bling the common Turkey in all respects, except that it has in 
the centre of each leaf a large yellowish spot. It is a thrifty 
tree and bears delicious fruit. Ours is not identical with the 
Turkey, as the last edition of the L. H. S.’s Catalogue arranges 
it, but is a globular fruit, and a true variation of the Turkey. 


16. Wuite Mascuuine. Thomp. Lind. Fors. 


White Apricot. 

Abricot Blane. O. Duh. Nois. 
Abricotier Blanc. N. Duh. 
Early White Masculine. 
Blanc. ac. to 
White Algeirs? § Z'homp. 


This scarcely differs from the Red Masculine before de- 
scribed, except in colour. It is four or five days later. 

Fruit small and roundish. Skin nearly white, rarely with a 
little reddish brown on one side. Flesh white, delicate, a little 
fibrous, adheres a little to the stone, and has a delicate, pleasant 
*mee. Kernel bitter. 


Cxrious, or ornamental varieties. The Briancon ApRIcoT, 
(A. brigantiaca, Dec.) a very distinct species so much resem. 
bling a plum as to be called the Briancon Plum by many au- 
thors, (Prune de Briancon, Poit.) is a small, irregular tree or 
shrub, ten or twelve feet high, a native of the Alps. It bears a 
great abundance of small round yellow plum-like fruit in clus- 
ters, which are scarcely eatable ; but in Fiance and Piedmont 


160 


the kernels of this variety make the “ huile de marmotte,” 
which is worth double the price of the olive oil. 

The Dovs_e FLowerine Apricot is a pretty ornamental 
tree, yet rare with us. 

Selection of Apricots for a small garden. Large Early, 
Lireda, Peach, Moorpark. 

Selection for a cold, or northern climate. Red Masculine, 
Roman, Breda. 


CHAPTER XI. 


THE BERRERRY. 


Berberis vulgaris.* LL. Berberacee, of botanists. 
bpine-vinette, of the French ; p RaeNes German ; ; Berbero, Italian; Berberis, 
panis 


The Berberry (or barberry) is a common prickly shrub, from 
eight to ten feet high, which grows wild in both hemispheres, 
and is particularly abundant in many parts of New-England. 
The flowers, the roots, and the inner wood are of the brightest 
yellow colour, and the small crimson fruit is borne in clusters. 
It is a popular but fallacious notion, entertained both here and 
in England, that the vicinity of this plant, in any quantity, to 
grain fields, causes the rust. 

The barberry is too acid to eat, but it makes an agreeable 
preserve and jelly, and an ornamental pickle for garnishing 
some dishes. From the seedless sort is made in Rouen a cele- 
brated sweetmeat, confiture d’épine-vinette. The inner bark is 
used in France for drying silk and cotton bright yellow. 

Cutturr. The culture is of the easiest description. A rich 
light soil, gives the largest fruit. It is easily propagated by 
seed, layers, or suckers. When fine fruit of the barberry is 
desired it should be kept trained to a single stem—as the suck- 
ers which it is liable to produce, frequently render it barren or 
make the fruit small. 


1. Common Rep. 


This is too well known to need description. In good soils it 
grows twelve or fifteen feet high, and its numerous clusters of 
bright, oval berries, are very ornamental in autumn. There is 
a Large Red variety of this, which is only a variation produced 


* Or B. Canadensis—they are scarcely distinct- -ours has rather the most fleshy 
berry. 


THE BERBERRY. 161 


by cultivation in rich soil. There are also varieties of this in 
Europe with pale yellow, white, and purple fruit, which are not 
yet introduced into this country, and which scarcely differ in 
any other respect than the colour. Finally, there is a so-called 
sweet variety of the common Berberry from Austria, (J. 2. 
dulcis,) but it is scarcely less acid than the common. 


2. STONELESS. 


B. v. Asperma. 
Seedless. 
Vinetier saus noyeau. 


The fruit of this, which is only a variety of our common bar- 
berry, is without seeds. But it does not appear to be a perma- 
nent variety, as the plants frequently do produce berries with 
seeds ; and it is stated in the New Duhamel that in order to 
guard against this, the sort must be propagated by layers or 
cuttings, as the suckers always give the common sort. It is 
considered the best for preserving. 


3. Buack Sweet Macenitan. Loudon. 


Berberis dulcis. D. Don. 
B. ratundifolia. 


A new evergreen sort from the Straits of Magellan, South 
America. It is very rare, and has not 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. 


4. NEPAL. 


Berberis aristata. 


This is a new variety from Nepal, India. We have culti- 
vated it three or four years, and find it tolerably hardy, but, 
though it has produced flowers, it has yet given no fruit. It is 
said to yield “ purple fruit, covered with a fine bloom, which in 
India are dried in the sun like raisins, and used like them at 
the dessert.” 

The Manontas, or Holly leaved Berberries, from Oregon are 
handsome low evergreen ornamental shrubs, with large deep 
green prickly leaves, and yellow flowers, but the fruit is of na 
value. 

14* 


t62 THE CHERRY. 


CHAPTER XII. 
THE CHERRY. 


Cerasus ers and C. vulgans, Arb. Brit. Rosace@, of botaniets. 
Cerisier, of the French; Kirschenbaum, German; Ciriego, Italian ; Cerezo, Spanish. 


Tne cherry is a fine, luxuriant fruit tree, with smooth, light 
coloured bark, and, generally of rapid growth. ‘The varieties 
of the black and heart-shaped cherries are always vigorous, and 
form fine large spreading heads, forty or fifty feet in height ; 
but those of the acid or red cherry are of lower, more bushy 
and tardy growth. In the spring the cherry tree is profusely 
covered with clusters of snow white blossoms, and earlier in 
summer than upon any other tree, these are followed by abun- 
dant crops of juicy, sweet, or acid fruit hanging upon long 
stalks, and enclosing a smooth stone. 

The cherry comes originally from Asia, and the Roman gene- 
ral, Lucuilus, after a victorious expedition into Pontus, has the 
reputation of having brought it to Italy, from Cerasus, a town 
in that province, in the year 69, B.C. According to Pliny, the 
Romans, 100 years after this, had eight varieties in cultivation, 
and they were soon afterwards carried to all parts of Europe. 
The seeds of the cultivated cherry were brought to this country 
very early after its settlement, both from England and Holland. 

Uses. Asa pleasant and refreshing dessert fruit, the cherry 
is every where highly esteemed. The early season at which it 
ripens, its juiciness, delicacy, and richness, render it always 
acceptable. While the large and fleshy varieties are exceed- 
ingly sweet and luscious, others which are more tender, and 
more or less acid, are very valuable for pies, tarts, and various 
kinds of cookery. The fruit of the Kentish or Early Richmond 
is excellent when stoned and dried, and the Mazzard, and our 
wild Virginia cherries, are used to give a flavour to brandy. 

The celebrated German Kirschwasser is made by distilling 
the liquor of the common black mazzard or gean, (in which the 
stones are ground and broken, and fermented with the pulp,) 
and the delicious Ratifia cordial of Grenoble, is also rade from 
this fruit. Maraschino, the most celebrated liqueur of Italy, is 
distilled from-a small gean or mazzard, with which, in ferment- 
ing, honey, and the leaves and kernels of the fruit are mixed. 

The gum of the cherry is nearly identical with gum arabie, 
and there are some marvellous stories told of its nutritive pro- 
perties. The wood of the cherry is hard and durable, and is, 
therefore, valuable for many purposes, but the best wood is 


THE CHERRY. 163 


afforded by our common wild or Virginia cherry, which is a 
very zood 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 us: ful and 
the ornamental. Indeed, the cherry, from its symmetrical form, 
its rapid growth, its fine shade, and beautiful blossoms, is ex- 
eeedingly well suited for a road side tree in agricultural dis- 
tricts. We wish we could induce the planting of avenues of 
this and other fine growing fruit trees in our country neighbour. 
hoods, as is the beautiful custom in Germany, affording orna. 
ment and a grateful shade and refreshment to the traveller, 
at the same moment. Mr. Loudon in his Arboretum, gives the 
following account of the cherry avenues in Germany, which we 
gladly lay before our readers. 

“On the continent, and more especially in Germany and 
Switzerland, the cherry is much used as a road side tree ;_ par- 
ticularly in the northern parts of Germany, where the apple 
and the pear will not thrive. In some countries the road passes 
for many miles together through an avenue of cherry trees. In 
Moravia, the road from Brunn to Olmutz, passes through such 
an avenue, extending upwards of sixty miles in length ; and, 
in the autumn of 1828, we travelled for several days through 
almost one continuous avenue of cherry trees, from Strasburg 
by a circuitous route to Munich. ‘These avenues, in Germany, 
are planted by the desire of the respective governinents, not only 
for shading the traveller, but in order that the poor pedestrian 
may obtain refreshment on his journey. All persons are allow- 
ed to partake of the cherries, on condition of 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 road 
sides in France, when the grapes are ripe, are protected by 
sprinkling a plant, here and there, with a mixture of lime and 
water, which marks the leaves with conspicuous white blotches. 
Every one who has travelled on the Continent in the fruit sea- 
son, must have observed the respect that is paid to these appro- 
priating marks; and there is something highly gratifying in 
this, and in the humane feeling displayed by the princes of the 
different countries, in causing the trees to be planted. It would 
indeed be lamentable if kind treatment did not produce a cor- 
responding return.” 

Sot anp situation. <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- 


164 THE CHERRY. 


ner and dryer soils than most other fruit trees, but to obtain the 
finest fruit a deep and mellow soil, of good quality, is desirable. 
When it is forced to grow in wet places, or where the reots 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 
perish. It is a very hardy tree, and will bear a great variety 
of exposures without injury. In deep warm valleys, liable to 
spring frosts, it is, however, well to plant it on the north sides of 
hills, in order to retard it in the spring. 

Propacation. The finer sorts are nearly always propagated 
by budding on seedlings of the common black mazzard, which 
is a very common kind, producing a great abundance of fruit, 
and very healthy, free growing stocks. To raise these stocks, 
the cherries should be gathered when fully ripe, and allowed to 
lie two or three days together, so that they may be partially or 
wholly freed from the pulp by washing them in water. They 
should then be planted immediately in drills in the seed plot 
covering them about an inch deep. ‘They will then vegetate in 
the following spring, and in good soil will be fit for planting out 
in the nursery rows in the autumn or following spring, at a 
distance of ten or twelve inches apart in the rows. Many per- 
sons preserve their cherry stones in sand, either in the cellar or 
in the open air until spring, but we have found this a more pre- 
carious mode; the cherry being one of the most delicate of 
seeds when it commences to vegetate, and its vitality is fre. 
quently destroyed by leaving it in the sand twenty-four hours 
too long, or after it has commenced sprouting. 

After planting in the nursery rows, the seedlings are gene- 
rally fit for budding in the month of August following. And in 
order not to have weak stocks overpowered by vigorous ones, 
they should always be assorted before they are planted, placing 
those of the same size ir 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 More//o 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 
nere. Dwarfs in the nursery must be headed back the second 
year, in order to form lateral shoots near the ground. 


ne 


THE CHERRY: 16f 


CortivaTion. The cherry, as a standard tree, may be saia 
.o require little or no cultivation in the middle states, further 
than occasionally supplying old trees with a little manure ta 
keep up their vigour, pruning out a dead or crossing branch, 
and washing the stem with soft soap should it become hard ana 
bark bound. Pruning, the cheriy 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 guin is not 
more or less exuded. ‘The cherry is not a very long lived tree, 
but in favourable soil the finest varieties generally endure about 
thirty or forty years. Twenty feet apart for the strong, and 
eighteen feet for the slow growing kinds is the proper distance 
for this tree. 

Training the Cherry is very liule 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 fiiled, as there directed, with lateral] 
branches, it is only necessary to cut off, twice every season—in 
the month of May and July—all additional shoots to within an 
inch or so of the branch from which they grew. As the trees 
grow older, these fruit spurs will advance in length, but by cut- 
ting them out whenever they exceed four or five inches, new 
ones will be produced, and the tree will continue to keep its 
proper shape and yield excellent fruit. The Morello cherries, 
being weaker growing sorts, are trained in the fan-manner, 
(page 38.) 

Gathering the fruit. This tender and juicy fruit is best 
when freshly gathered from the tree, and it should always be 
picked with the stalks attached. For the dessert, the flavour of 
many sorts in our climate, is rendered more delicious by placing 
the fruit, for an hour or two previous, in an ice-house or refrig- 
erator, and bringing them upon the table cool, with dew drops 
standing upon them. 

Varieties. For the sake of enabling the amateur the more 
readily to identify varieties, we shall divide cherries into four 
classes, viz. 

I. Heart cherries. The Common Mazzard and the Black 
Heart may be taken as types of this division. ‘The trees are 
rapid growing, with ample and lofty heads, and broad, light 
green, waved leaves. The fruit is more or less heart-shaped, 
with rich, tender, sweet flesh. (This includes the Merisiers 
and Guiniers of the French, which seem to us, practically, not 
distinct.) This section comprises excellent cherries, univer- 
sally admired. Colour mostly black. 

Il. Bigarreau cherries. ‘This term comes originally from the 
French bigarrée—speckled or variegated skin—but it is now in 
general use by all pomologists, to signify hard, or firm-fleshed, 


566 THE CHERRY. 


sweet cherries—those which are firm and crackling, as com. 
pared with the melting, tender flesh of section]. The Common 
Bigarreau or Graffion, may be taken as the type of this class, 
which is mainly composed of the largest and most beautiful of 
cherries, admirable for the dessert, and whose firmness renders 
them weil suited for carriage to market. The trees like the 
Heart enerries, are lofty and spreading, with similar foliage. 
(Bgarreaux, and Bigarreautiers, of the French.) 

Ill. Duke cherries. 'This class is characterised by the round- 
ish form of its fruit, thin skin, and juicy, melting flesh ; the fla- 
vour being generally sub-acid before fully ripe, when it is rich, 
and nearly or quite sweet. The Mayduke is the type of this 
class. The trees are upright in their growth while young, and 
finally form lower heads than those of the two previous sections, 
with narrower leaves, which are flat and darker coloured. The 
young wood is also darker, and a little less strong than that of 
the Heart and Biggarreau classes. These are excellent varie- 
ties, succeeding well in almost all soils and climates, and in- 
valuable both for the dessert and for cooking. (Cerisiers, of 
the French. : 

IV. Morello cherries. 'The common Kentish or pie cherry, 
and the Morello, are well known types of this class. The fruit 
is mostly round, with thin skin, juicy, tender, and quite acid, 
being chiefly valued for cooking, preserving, and various cu- 
linary purposes. The trees are of rather low and spreading 
growth, with small wiry branches, and narrow dark green foli- 
age. (Griottiers, and Cerisiers, of the French.) 

In describing cherries we shal] designate their size by com- 
parison, as follows: Jarge, as the Tartarian, and Bigarreau ; 
middle sized, as the Mayduke and Black Heart; sma//, as the 
Transparent Guigne ana Honey, (see the outlines of these sorts.) 
As regards form, heart-shaped, as the Black Heart ; obtuse 
heart-shaped, as the Bigarreau; and round, as the Kentish. 
As regards texture, tender, as the Mayduke; half tender, as the 
Tartarian, and firm, as the Bigaireau. 


HEART CHERRIES. 167 


Class I. cae Cherries. 


Frit sweet, with tender or half tender flesh, heart-shaped, or oval; treos with 
road, somewhat pendant foliage.) 


1. American AMBER. 


Bloodgood’s Amber. 
Bloodgood’s Honey. 
Bloodgood’s New Honey. 


This exceedingly bright and pretty cherry, was raised 
some years ago by Mr. Daniel Bloodgood, of Flushing, Long 
Island. It is a most abundant bearer, the fruit hanging in the 
richest bunches from the branches, giving the tree a fine ap- 
pearance when in fruit, but it is only second rate in point of 
flavour. At a little distance it resembles the American Heart, 
from which, however, 
it differs in being a 
tender fleshed fruit, of 
very regular outline, 
while the latter is 
partially firm, (be- 
longing to the Bigar- 
reau class,) and of an 
irregular figure. 

Fruit of medium 
size, (borne three or 
four in a cluster,) 
and very regular 
form, roundish heart- 
shaped, often nearly 
round, with a slightly 
indented point at the 
apex, (like a May- 
duke.) Skin very 
thin, smooth, even, 
and glossy, clear light 

Fig. 59. American Amber. amber at first, but, 
when ripe, delicately mottled and overspread with clear bright 
red. Stalk long, slender, and inserted in a very slight and 
Marrow cavity. Flesh amber colour, tender, abounding with a 
sprightly, though not high flavoured juice. Ripe about the 
25th of June. ‘This is nearly related, but is inferior in quality, 
to Downer’s Late, and Sparhawk’s Honey, which ripen at the 
same time. 


168 CHERRIES. 


_ 
2. Amer Gein. Thomp. 
Gean Amber. 


A pretty little Gean (or Mazzard,) with a very .hin ana 
transparent skin, and sweet flavour. It is exceedingly produce. 
tive, ripens late, and hangs till the middle of July. 

Fruit small, oval or obtuse heart-shape, quite regular in 
form, generally borne in threes. Skin very thin and pellucid, 
showing the texture of the flesh beneath, colour pale yellow, 
partially overspread with a very faint red. Stalk long and 
slender, very slightly inserted. Flesh white, juicy, melting, of 
a sweet and pleasant flavour. 

This considerably resembles the Transparent Guigne, but it 
is rather smaller and less handsome. Jt is also more pellucid, 
more yellow, less distinctly spotted with red, and is borne in 
clusters, which the latter is not. 


8. Baumann’s May. 


Bigarreau de Mai. Ken. 
Wilder’s Bigarreau de Mai. 
Bigarreaude Mai. Thomp.? 


This cherry, which, under the name of Bigarreau de Mai, 
has already obtained quite a reputation as the earliesi cherry, 
was received several years ago by our friend M. P. Wilder, 
Esq., President of the Massachu- 
setts Horticultural Society, from 
the Messrs. Baumann, of Boll- 
wyller, in France. The label was 
lost on the passage, and the “ Bigar- 
reau de Mai,” being in the invoice 
it was supposed that such might 
be the name of this variety. As, 
however, it is not a Bigarreau, but 
a tender fleshed cherry, we think 
it best for the present to call it 
Baumann’s May. The young 
branches are literally covered with 
the abundance of the fruit, it being 
a most prolific bearer. Branches 
strong, leaves large. 

Fruit rather small, oval heart- 
shaped, and rather angular in out- 
line. Skin deep rich red, becom- 
ing rather dark when fully rip2. 
Stalk an inch and three fourths Fig. 60. Baumann’s May. 
long, pretty stout at either end, and set in a very narrow, and — 
rather irregular cavity. Flesh purplish, tender, juicy, an 
when fully ripe, tolerably sweet and good. Ripens here the 
20th of May. 


. 


HEART CHERRIES. 169 
: 


4. 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 a fruit noir. O. Duh. 
Guigne gros*e 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 monerate 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. 


Fig. 61. Black Heart. 


5. Brack Heart, Mannine’s Earty. Man. 


This is a seedling raised by the late Robert Manning, of 
Salem, Mass., from the common Black Heart. In size, form 
and colour, it scarcely differs from the original variety, but it 
has the merit of ripening ten days earlier—about the same time, 
or even a little before the Mayduke. 


6. Brack Heart, Werper’s Earty. Thomp. 


Werder’s Early Black. 
Werdersche Friihe Schwarze Herz Kirsche. 


A new variety, recently introduced from England, and which 
p7omises to be very valuable on account of its ripening among 
the very earliest cherries. Fruit of medium size, heart-shaped ; 
skin black ; flesh purplish, tender, sweet and excellent. Ripens 
the last of May, or very early in June. 

15 


170 THE CHERRY. 
, 


7. Brack Eaciz. § Thornp. Lind. 


A very excellent English variety, 
raised by the daughter of Mr. Knight, at 
Downton Castle, in 1806, from the seed 
of the Bigarreau fertilized by the May- 
duke. It ripens at the beginning of 
July or a few days later than the Black 
Tartarian. 

Fruit rather above medium size, borne 
in pairs and threes ; obtuse heart-shaped. 
Skin deep purple, or nearly black. Stalk 
of medium length, and rather slender. 
Flesh deep purple, tender, with a rich, 
high flavoured juice, superiour to the 
Black Heart. Branches strong, with 
large leaves. 


Fig. 62. Black Eagle. 


8. Brack Tantarran. § Thomp. Lind. P. Mag. 


‘Tartarian. ; 
Fraser’s Black Tartarian, F 
Ronald’s Large Black Heart, ' 7 
Black Circassian. Hooker. 
Superb Circassian, 
Ronald’s large Black Heart, 
Phen aloe - 

raser’s Black He 5 
Fraser's Black, Kae Thomp. 
Fraser’s 'Tartarische, 
Schwarze Herz Kirsche, 
Black Russian, of the English, but 

not of American gardens. 


This superb fruit has already become 
a general favourite in all our gardens; 
and in size, flavour, and productiveness, 
it has no superiour among black cher- 
ries. [t is a Russian, and West Asian 
variety, introduced into England about 
1796, and brought thence to this country 
about twenty years ago. It is remark- 
able for its rapid, vigorous growth, large 
leaves, and the erect habit of its head. 
The fruit ripens about the middle of 
June, a few days after the Mayduke. 

Fruit of the largest size, heart-shaped, 


HEART * CHERRIES. 171 


(sometimes rather obtuse,) irregular and uneven on the surface, 
Skin glossy, bright purplish black. Flesh purplish, thick, (the 
stone being quite small,) half-tender, and juicy. Flesh very 
rich and delicious. 


9. Bowyer’s Earty Heart. Thomp. 


A new Finglish variety, as yet little known with us. It is 
one of the earliest of light coloured cherries, and a good bearer, 
being in eating very early in June. 

Fruit rather below medium size, obtuse heart-shaped. Skin 
amber, mottled with red. Flesh white, soft, or very tender, 
juicy, with a pleasant, sweet flavour. 


10. Brack Mazzarp. Thomp. Lind. 


Mazzard, 

Common English, pret 
Wild English Cherry, $2/ Amertcan 
Black Honey, - aagiie 
Bristol Cherry. 

Cerasus avium. Dec. 

Wild Black Fruited, 

Small Wild Black, [of English 
Whixley Black, gardens, 
Merry Cherry. 

Merisier a petit fruit. O. Duh. 
Meriszier a petit fruit noir. 


This is the wild species of Europe, being common in the for 
ests of France and some parts of England ; and it has now be. 
come naturalized, and grows spontaneously on the borders of 
woods in many parts of the Atlantic states. It is the original 
species from which nearly all the fine Heart and other sweet 
cherries, have sprung. It is small, and of little value for eat- 
ing, retaining, unless very ripe, a certain bitterness; but it 
ripens and hangs on the tree until the middle or last of July, sc 
that it then becomes somewhat acceptable. It is, however, 
chiefly valued for the manufacture of cherry brandy, and in 
districts where this is carried on, from the large size and great 
fruitfulness of the trees it is quite a profitable sort. It affords 
the most valuable seedling stocks on which to bud and gralt 
finer varieties. 

Fruit small, roundish or oval heart-shaped, flattened a little 
on both sides. Stalk long and very slender, inserted in a small 
depression. Skin thin, and when fully ripe, jet black. Flesh 
soft and melting, purple, with an abundant, somewhat bitter 
juice. . 

The Wuite Mazzarp, of Mr. Manning, is a seedling raisea 
by that pomologist, which differs little except in its colour. 


172 THE CHERRY 


11. Coroner. Thomy:. Fors. 


Couronne. Lind. 
Coroun. Lang. 
Herefordshire Black. 
Black Orleans. 
Large Wild Black. 


The Corone is a natural cherry in many par\s of England, 
reproducing itself from seed, growing with great vigour, and 
bearing most abundantly. It is only of second quality being 
merely an improved Mazzard, and does not deserve a_ place in 
a small collection, but as it is very hardy and ripens late, it is 
of some value at the north on that account. 

Fruit below middle size, roundish heart-shaped. Skin dingy 
black when fully ripe. Stalk two inches long, slender, and in- 
serted in a deep and narrow cavity. Flesh when ripe, tender, 
abounding in a deep purple juice, of tolerably good flavour. 
Middle of July. The Black Heart is often incorrectly called 
by this name in the middle states. 


12. Downton. § Thomp. Lind. 


A very beautiful and excellent large 
variety raised by T. A. Knight, Esq., of 
Downton Castle, from the seed, it is be- 
lieved, of the Elton. It ripens a little 
later than the majority of sorts, and is a 
very desirable cherry. 

Fruit large, very blunt heart-shaped, 
nearly roundish. Stalk one and a half 
to two inches long, slender, set in a 
pretty deep, broad hollow. Skin pale 
cream colour, semi-transparent, deli- 
cately stained on one side with red, and 
marbled with red dots. Flesh yellowish, 
without any red, tender, adhering slightly \ 
to the stone, with a delicious, rich fla- 
vour. Early in July. 


Fig. 6-4. Downton. 


13. Davenrort’s Ear.y. 


Davenport. 
Dayenport’s Early Black. Ken. 


Svarcely different from the Black Heart—indeed, we fino 11 


HEART CHERRIES. 174 


impossible to distinguish any difference in the fruit—except that 
it ripens a few days earlier. The leaves, however, are larger 
and of a lighter green skin, and waved on the margin, and the 
tree comes early into bearing. The thin, light brown bark, on 
the young trees, resembles that of the Birch. This native va- 
riety has been called New Mayduke by some, but it has no re. 
semblance to a Duke Cherry. 


14. Downer’s Late. § 


Downer. Min. 
Downer’s late Red. 


This- valuable late cherry was 
raised by Samuel Downer, Esq., an 
ardent cultivator of Dorchester, near 
Boston. It is a very regular and 
great bearer, ripens about a week 
after the cherry season, and hangs 
for a considerable time on the tree. 
It is a delicious, melting fruit, and de- 
serves a place in every garden. 

Fruit of medium size, roundish, 
heart-shaped, inclining to oval. Skin 
very smooth, of a soft but lively red. 
mottled with a little amber in the 
shade. Stalk inserted with a very 
slight depression. Fruit borne thack- 
ly, in clusters. Flesh tender, melt- 
ing, with a sweet and luscious fla- 
vour. Ripens from the 4th to the 
10th of July. 


Fig. 65. Downer’s Late. 


15. Earty Wimte Heart. 


Arden’s Early White Heart. 
White Heart. Coxe. Prince’s Pom. Man. 
ee Heart, 

Iredge’s Early White Heart, 
White Transparent, Thomp. ? 
Ainber Heart. 


An old variety, long cultivated in this country, and one 
of the earliest, ripening before the Mayduke. At Ardenia, the 
seat of R. Arden, Esq., opposite West Point, on the Iluuson, 
there are many large trees of this variety, received by him 
originally from France, which are most abundant and regular 
bearers—and we do not perceive that in this part of the coun- 
try this cherry is open to Coxe’s accusation of being a bad 
15* 


174 THE CHERRY. 


¢ bearer. Though a very good 
y carly fruit, this will no doubt 
be supplanted by Bowyer’s 
Early Heart, and other newer 
and finer sorts. 

The White Heart of Thomp- 
son and Lindley, may perhaps 
prove the same variety as this, 
though they describe it as a 
late ripening sort. 

Fruit below medium size, 
rather oblong heart-shaped-— 
often a little one-sided. Suture 
Z quite distinct. Stalk an inch 

Fig. 66 Early White Heart. and three fourths long, rather 
slender, inserted in a wide shallow cavity. Skin dull whitish 
yellow, tinged and speckled with pale red in the sun. Flesh 
half tender, unless fully ripe, when it is melting, with a sweet 
and pleasant flavour. ‘Tree grows rather erect, with a distaff- 
like head when young. In the nursery the young trees are 
easily known by their long and slender shoots, with few branches 

First of June. 


16. Earty Purrte Guiene. § Thomp. 


Early Purple Griotte. 


An exceedingly early variety ripening the last of May, newly 
introduced from England, and which promises to be a most 
valuable acquisition. 

Fruit of medium size, and very handsome appearance. Skin 
smooth, dark red, becoming purple. Flesh purple, tender, 
juicy, with a rich and sweet flavour. The leaves have longer 
petioles than those of most other sorts. 


17. Gascoicne’s Heart. ‘Thomp. 


Bleeding Heart. Lind. 
Red Heart, (of some,) 
Herefordshire Heart, 
Guigne Rouge Hative, 


ac. to 
Thomp. 


An old English variety, very seldom seen in our gardens. 
Fruit of medium size, long heart-shaped, and remarkable for 
the smal! drop or tear, with which the end is terminated. Skin 
dark red. Flesh reddish, half tender, with only a tolerab'e 
flavour. Ripe the last of June. Unfortunately, this variety 
has the reputation of being a bad bearer. 


HEART CHERRIES. 175 


18. Honey. Thomp. 


Large Honey. 

Yellow Honey. 

Late Honey. 

Merisier 4 fruit blanc. N. Lluh. 


The Honey cherry is a variety of the Mazzard but little 
larger than the common black variety, and its chief merits are 
great productiveness and lateness of ripening. It is exceedingly 
sweet when fully ripe, and will hang for a long time upon the 
tree, which is one of the hardiest and thriftiest in its growth ; 
but Downer’s Late, which ripens at the same time is, every 
way, so much superior, that when that variety can be had, the 
Honey cherry will scarcely find a place in the garden. 

Fruit small, roundish or oval. Skin smooth, yellowish, mar- 
bled with red at first, but becoming deep amber-red. Stalk 
long and slender, very slightly inserted. Flesh tender, melting, 
with a honied sweetness. Middle of July. 


19. Hype’s Rep Heart. Man. 


A new variety which we received from Mr. Manning, not yet 
proved here. The fruit is said to be heart-shaped, medium 
size; skin, at first, pale, but becoming a rather lively red. 
Flesh tender, with a pleasant, sprightly flavour. The young 
trees make strong shoots, the bark of which is light gray, dotted 
with clusters of small white specks. 


20. Knicut’s Earty Buacx. § Thomp. Lind. P. Mag. 


A most admirable early cherry, resem- Ge 
bling the Black Tartarian, though much ¥ 
more obtuse in form, but ripening nearly a 
week earlier, or about the tenth of June. 
It is one of Mr. Knight’s seedlings, a cross- 
breed between the Bigarreau or Graffion 
and the Mayduke, originated about 1810, 
and is universally admired. 

Fruit large, a little irregular in outline, 
obtuse heart-shaped. Stalk of moderate 
length, rather stout, (much more so than 
in the Black Eagle,) and inserted in a 
deep, open cavity. Skin dark purple, | 
becoming black. Flesh purple, tender, 
juicy, with a rich and sweet juice of high 
flavour. ‘Tree spreading. 


. 67. Knight’s Early 
ean 3 


176 THE CHERRY. 


21. Mannine’s Morrrep. § 


Mottled Bigarreau. Man. 


A beautiful cherry, raised by Mr. Manning, 
from the seed of the Bigarreau. It is a very 
tender fleshed, heart cherry, and, therefore, 
should not be called a Bigarreau. It is a 
most abundant bearer, and will soon become a 
favourite variety. Bark on the young tree, 
dark, with a few large, scattered dots. 

Fruit rather large, roundish heart-shaped, 
flattened on one side, with distinct suture lines. 
Skin amber colour, finely mottled and over- 
spread with red, with a semi-transparent, 
glossy appearance. Stalk slender, inserted in 
a shallow hollow. Flesh when fully ripe, 
yellow, tender, with a sweet and delicious 
juice. Stone pretty large. Ripens the last 
of June. 


i eater) 
Fig. 68. Manning’s 
Mottled. 


22. Ox Heart. Thomp. 


Lion’s Heart. 
Bullock’s Heart. 

Very Large Heart. 
Ochsen Herz Kirsche. 


This has been made synonymous, by Manning, with Gas. 
coigne’s Heart ; but it is a larger and later fruit, obtuse, instead 
of pointed in its form. It is very scarce in collections here, the , 
White Bigarreau being generally known by the name of Ox © 
Heart in New-York. Fruit large, obtuse heart-shaped. Skin | 
dark red. Flesh red, half tender, with a pleasant juice, of 
second quality in point of flavour. Ripens about the eighth of 
July. 


23. Roperts’ Rep Heart. Man. 


A new variety, which originated in the garden of David 
Roberts, Esq., of Salem, Mass. Fruit large, obtuse heart- 
shaped. Skin a bright, lively red. Stalk set in a rather wide 
hollow. Flesh red, juicy, tender, with an excellent, sweet fla 
vour. Shoots on young trees strong, dotted with large white 
dots. Rather late, ripening the last of June. 


HEART CHERRIES. 177 
24. Rivers’ Earty Heart. 


A variety, raised by Mr. Rivers, a noted English nursery 
man, which has not yet borne fruit with us. It is described as a 
medium sized heart-shaped cherry, ripening about the middle 
of June, and a very hardy and productive tree. 


25. Rivers’ Earty Amper. § 


Another seedling from the same source. A large and beau- 
tiful amber coloured cherry, tinged with a soft red on the sunny 
side, heart-shaped, a hardy and very prolific tree. It is alsa 
one of the earliest in maturing its fruit, which will be in perfec. 
tion here about the tenth of June. 


26. SparHawk’s Honey. § Man. Ken. 
Sparrowhawk’s Honey. Thomp. 


A delicious, melting, sweet cherry, introduced to the notice 
of fruit growers by Edward Sparhawk, Esq., of Brighton, near 
Boston. It ripens a little Jater than most varieties, is a profuse 
bearer, and a truly valuable sort. . 

Fruit of medium size, roundish heart-shaped—very regular 
in form. Stalk of moderate length, rather slender, set in a 
round, even depression. Skin thin, of a beautiful glossy pale 
amber-red, becoming a lively red when fully ripe, partially 
transparent. Flesh melting, juicy, with a very sweet and de 
‘ieate flavour. Ripe the last of June. 


27. TRANSPARENT GuicNE. § Forsyth. Prince. Pom. Man. 


Transparent Gean. Forsyth. 
‘Transparent. 


A nice little fruit, ripening with the common 
Honey cherry, about ten days after the cherry 
season. The skin is thin and pellucid, so that 
the stone is nearly visible on holding the fruit up 
to the light. Some writers have stated this to be 
a bad bearer; this is incorrect. We have uni- 
formly found it a most productive variety, the 
tree growing large with spreading branches. It 
is a valuable and pretty variety for the dessert, 
hanging late on the tree, and is admired by all 
amateurs. 
Fruit small, borne in pairs, regular, oval heart- 
shaped. Skin glossy, thin, and nearly transparent, 
showing the network texture of the flesh beneath, 
yelllowish-white, delicately blotched with fine Fic. G0” Tha 
ted ; distinct suture line on both sides, Stalk sein Gana 


178 THE CHERRY. 


long and slender set in a slight hollow. Flesh tender and melt. 
ing, and when fully ripe very sweet, mingled with a very slight 

‘portion of the piquant bitter of the Mazzard class of cherries. 
First of July. 


28. Watertoo. § Thomp. Lind. P. Mag. 


A capital variety, cross-bred by Mr. Knight, by fertilizing 
the Bigarreau with the pollen of the Mayduke. It retains, ir 
part, the habits of both parents, the flowers and the tender flesh 
resembling considerably those of the Mayduke, and the strong 
wood and leaves those of the Bigarreau. It was named from 
the circumstance of its having first shown fruit about the time 
of the Battle of Waterloo. ‘The tree is rather irregular and 
spreading in its head, and is, with us, only a moderate bearer. 

Fruit large, obtuse heart-shaped. Skin dark purplish, 
becoming black at maturity. Stalk long and slender. Flesh 
purplish-red, juicy, tender when fully ripe, with a rich and 
sweet flavour. Beginning of July. A thrifty, spreading tree. 


29. Wuite TartTariaAn. Thomp. 


Fraser’s White Tartarian, 
Fraser's White Transparent, 
Amber a petit fruit. 


ac. to 
Thomp. 


The White Tartarian is a pretty cream coloured fruit of me- 
dium size and delicate flavour, ripening the last of June. The 
skin is somewhat pellucid, but not so much so as in the Trans. 
parent Gean. 

Fruit of medium size, obtuse heart-shaped. Skin pale yel- 
low or cream colour. Stalk of moderate length, slender. Flesh 
whitish yellow, half tender and of very sweet and excellent 
flavour. The tree is a moderate bearer. 


Class IT. Bigarreau Cherries. 


(Fruit sweet, heart-shaped, with flesh more or less firm, and crisp or crackling ; 
trees with tall and spreading heads, and large leaves.) 


30. American Heart. 
American Heart. Thomp. 
This productive and good cherry, which we have cultivated 


for the Jast eighteen years, and widely disseminated under this 
name, came to us from Long Island, as a native, and is really 


BIGARREAU CHERRIES. 


179 


ine Bigarreau class. Its origin is uncertain, and thera 
Sy are other sorts often incorrectly 
ee The fruit is 


called by this name. 
remarxable for its pink colour, ana 
rather square form, often beiag near- 
ly as broad at the apex a3 at the 
base near the stalk. The tree is 
quite luxuriant, with wide-spreading 
branches, a very horizontal head, 
and large, rather waved leaves. 
Fruit pretty large, heait-shaped, 
often nearly four sided, and irregu- 
lar, in its outline—borne ir. clusters. 
Skin, at first, pale, but becoming 
covered with light red or pink, mix- 
ed with very little amber. 
rather long and slender, inserted in 
a small and shallow cavity. Flesh 
half tender and crackling, adhering 
to the skin, which is rather tough ; 
juice abundant, and, in dry seasons, 
sweet and excellent, but ratner want- 
ing in sweetness in cool or wet sea. 
sons. Ripens a week before the 


Fig. 70. American Heart. following—or early in June. 


Mr. Manning, who confounds this 
with the Early White Heart, had 
evidently never seen it correct. 


31. Pigarreav. § Thomp. Lind. 


Graffion. 

Yellow Spanish, (of most American gardens.) 
White Bigarreau, (of Manning and Kenrick.) 
Amber, or Imperial. Coze. 

Turkey Bigarreau? 

Bigarreau Koyal, 

Italian Heart, 

Bigarreau Gros? 

West’s White Heart, ac. to 
Bigarreau Tardif, Thomp. 

Groote Princess, 

Hollandische Grosse, 

Y’rinzessin Kirsche, 

Cerise Ambrée. NV. Duh. 


This noble fruit is the Bigarreau 
par excellence, and 1s 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 


Fig. 71. 


Digarreau. 


Stalk 


180 THE CHERRY. 


Prince, of Flushing, and has been very extensively disseminatea 
under the names of Yellow Spanish, Graffion, and Bigarreau., 
The tree is short but thrifty in growth, making strong lateral 
shoots, and forming a large and handsome head with spreading 
branches—and it commences bearing abundantly and regularly 
even while young. Its very large size and beautiful appear. 
ance, together with the firmness of its flesh renders it a very 
valuable variety to cultivate for market. 

Fruit very large, and of a beautiful waxen appearance, regu- 
larly formed, obtuse heart-shaped, the base a good deal flatten- 
ed. Stalk stout, nearly two inches long, inserted in a wide 
hollow. Skin pale whitish yellow on the shaded side, bordered 
with minute carmine dots and deepening into bright red finely 
marbled on the sunny side. Flesh pale yellow, quite firm, 
juicy, with a rich, sweet, and delicious flavour if allowed fully 
to ripen. In perfection the last of June. 

This is often confounded with the following sort, from which 
it is easily known by its long and broad.leaves. It is most 
commonly known in the middle states as the Yellow Spanish, 
an incorrect name, which has been applied to two or three sorts, 
and the cherry so-called by the older pomologists does not now 
appear to be known. 


32. Bigarreav, WuiTE. Prince’s Pom. Man. 


White Ox Heart, (of the middle states.) 
White Bigarreau. Thomp. ? 

Large White Bigarreau. 

Tradescant, C 

Ox Heart. san 

Harrison Heart ? 

Turkey Bigarreau ? 

Bigarreau blanc ? 


The White Bigarreau, which is more 
common in the neighbourhood of New- 
York and Philadelphia, than any other 
part of the country, is frequently con- 
founded with the foregoing, from which 
it is materially distinct. The first trees 
of this cherry were, we believe, intro- 
duced from France, by Chancellor Liy- 
ingston. It does not appear, at this 
time, to be known in England, though it 
is probably identical with the Harrison 
Heart of Forsyth, and the Bigarreau of 
Hooker. It is inferior to the Bigar- 
reau or Graffion in hardiness, and in 

Fig. 72. White Bigarreau. the circumstance that it is a very poor 
bearer while the tree is young, though it bears fine crops when 


BIGARREAU CHERRIES. 181 


it has arrived at from twelve to fifteen years’ growtn. The fruit 
strongly resembles that of the Bigarreau, but is not so obtuse 
heart- -shaped, and is more irregular in its outline. But the 
trees may be readily distinguished even when very small, as the 
Bigarreau has broad flat foliage, while the White ‘Bigarreau has 
narrow waved leaves. Growth upright. 

Fruit of the largest size, heart- shaped, with a rather irregular 
outline, and a pretty distinct suture line on one side. Skin yel- 
lowish white at first, but becoming quite overspread with mar- 
bling of red. Flesh firm, but scarcely so much so as that of 
the Bigarreau, and when fully ripe, half tender, and more lus- 
cious than the latter cherry. It is very liable to crack after 
rain. Middle and last of June. 

Mr. Kenrick, in his description of the White Bigarreau, hag 
confused the characteristics of this and the former variety. 

On the whole, this variety is likely to be supplanted by the 
Bigarreau, which joins to most of its good qualities those of 
greater hardiness, vigour and productiveness. 


33. BigarrEAU Rouce. Thomp. 


This variety, which we have cultivated for =e years, 
scarcely differs from the foregoing, 
except in the colour of the fruit, 
which is a little darker red. 


34. Bicarreav, Horianp. § 


Bigarreau d’Hollande. Nozsette. 
Spotted Bigarreau. 
Armstrong’s Bigarreau. 


The Holland Bigarreau is certain. 
ly one of the most beautiful of all 
cherries. The tree first imported 
into this country from France, is now 
growing at Dans Kamer, on the 
Hudson, the seat of the late Edward 
Armstrong, Esq. ; and it appears to 
us identical with the Bigarreau de 
Hollande, of which a coloured figure 
and description are given by Nois- 
ette, in the second edition of his Jar- 
din Fruitier. It is there stated to 
have been received from Holland in 


1828.* Fig. 73. Holland Bigarrecu. 


* Th: B. d’Hollande is made synonymous with the Bigarreau by Thompson ig 
the 3d edition of the London Horticultural Society’s Catalogue. This is undoub 
edly an errer. 

16 


182 JHE CHERRY. 


A cherry so large, fine and beautiful, and so productive even 
when young, and which is of rapid and hardy growth, cannot 
fail soon to become a general favourite in our fruit gardens. It 
ripens about a week earlier than the Bigarreau, and the branch. 
es, which are spreading, or even drooping, are literally loaded 
with heavy bunches of fruit. 

Fruit very large, of a regular heart-shape, rather pointed. 
Skin white or very pale vellow in the shade, beautifully mottled 
and spotted on the sunny side, with bright carmine red. Stem 
rather slender, set in a deep hollow, and the fruit borne in thick 
clusters. Flesh firm, but not so much so as that of the Bigar- 
reau ; a little more juicy ; sweet and excellent, perhaps scarcely 
so high flavoured, but this depends somewhat on the dryness cf 
the season. Leaves very large and broad with rather light 
footstalks. Ripens 20th of June. 


35. BicaARREAU, CouLeuR DE Crain. § Thomp. 


Flesh-coloured Bigarreau. 

Gros Bigarreau, Couleur de Chair, 
Gros Bigarreau Blanc. 

Bigarreau a Gros Fruit Blane. 
Large Heart-shaped Bigarreau, of Manning. 
Bigarreau de Rocmont. 

Coeur de Pigeon. 

Belle de Rocmont ? 


} Noisette. 


The Fiesh-coloured Bigarreau is a 
beautiful and excellent variety, much 
more tender in its flesh than most of 
its class, and which attains, under our 
warm skies, a higher flavour than it 
does in England. The leaves are not 
large, dark green, flat, with purplish 
footstalks. Tree moderately vigorous. 

Fruit very large, of a very oblong 
heart-shape, pointed at the end. Skin 
shining, of the palest yellow or flesh 
colour, with a bright red marbled 
cheek. Stalk moderately long and 
slender, set in a rather deep and nar- 
row hollow. Flesh half tender, or be- 
coming nearly tender when fully ripe, 
quite juicy and sweet, and in this 
climate high flavoured and luscious. 
Ripe the middle and last of June. On 
fruiting several of the synonymes above, 
we find them identical with this va- 


. 74. Flesh-coloured Big- _. . ; 
hy Frcs 8 riety, which is truly first rate. 


BIGARREAU CHERRIES. 183 


36. Bicarreav, Naporron. § Thomp. 


Bigarreau Lauermann, 

Lauermann’s Kirsche, ac. to 
Lauermann’s Grosse Kirsche, { ‘’homp. 
Lauermann’s Herz Kirsche. 


‘Ihe 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 
fate Andrew Parmentier, of Brooklyn. (The fruit cultivated 
and described by Mr. Manning and Kenrick under this name 
is, we think, not the true sort.) 

Fruit of the largest size, very regularly heart-shaped, a little 
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 favour. Stalk very stout, 
short and set in a narrow cavity. Ripens a few days after the 
Bigarreau, about the first of July, and is a good and constant 
bearer. The fruit is not so obtuse as the Bigarreau, and is 
much more firm than the Holland, or the Flesh coloured varieties. 


37. BigarrEau Gros Caeuret. Thomp. Poiteau. 


Large Heart-shaped Bigarreau. 
Bigarreau Gros Monstrueux. 
Gros Ceuret. 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 
fully ripe, a dark shining red, almost black. Stalk inserted in 
a shallow hollow. Stone oval and rather large. Flesh firm, 
purplish, a little bitter at first, but of an excellent rich flavour 
when fully matured. Ripe from the 10th to the middle of July. 


38. BicarrEav, Larce Rep. 


Gros Bigarreau Rouge. Poiteau. 
Bigarreau 4 Gros Fruit Rouge. Bon. Jard. 
Bigarreau a Gros Fruit Rouge. Thomp. ? 
Belle de Roemont, (of some.) 


The Large Red Bigarreau is another handsome French va- 
nety, very rare in the United States, and which we hope to see 
more extensively known. 

Fruit very large, of an oblong heart-shape, rather irregular 
in its outline, a good deal swollen on one side, the shoulders 


184 CHERRIES. 


projecting and marked with a distinct suture line often on both 
sides. Stalk rather large, and planted in a very deep and large 
hollow. Skin shining, yellowish, dotted and streaked with red 
in the shade, but dark red in the sun. Flesh yellowish, or 
stained with red next the stone, firm, and of a rich and very ex- 
cellent flavour. Matures early in July. Tree of very strong 
growth. 


39. BigaARREAU, CuinA. Prince’s Pom. Man. 


Chinese Heart. Thomp. ? 


A very striking and peculiar variety, having 
the skin beautifully mottled and of a shining 
waxen colour. It was raised by the late Wm. 
Prince, of Flushing, from the seed of the Bigar- 
reau, and is worthy of a place in the amateur’s 
garden. 

Mr. Thompson incorrectly calls this, “ Chi- 
nese Heart.”’ It is a true Bigarreau, and we 
prefer to continue its proper name. ‘The tree 
grows large, and the lateral branches are 
somewhat drooping, leaves broad, light green. 

Fruit of medium size, roundish or oval 
heart-shaped, with a distinct suture line. Skin 
shining, at first light amber colour, mottled 
with red spots, but becoming red, speck- 
led with numerous lighter spots when fully 
ripe. Stalk long and slender, set in a shallow 
hollow. Flesh firm, or half tender when fully 
ripe, with a sweet, rich and peculiar flavour. 
This variety is the more valuable as it ripens Fig. 75. China Big 
a few days later than the cherry season. arren: 


40, Bicarreau Tarpir DE Hitpesnem. Thomp. Sickler. 


Bigarreau marbré de Hildesheim. Dict. D’ Agri. 
Bigarreau Blane Tardif de Hildesheim. 
Hildesheimer ganz Spate Knorpel Kirsche. 
Hildesheimer Spate Herz Kirsche. 

Spate Hildesheimer Marmor Kirsche. 
Hildesheim Bigarreau. Prince. 


The IJildesheim Bigarreau is a rare German variety, which 
ripens here in August, and according to Thompson, is the latest 
atta cherry known , a quality that renders it peculiarly valu- 
able. 

Fruit of medium size, heart-shaped. Skin yellow, mottled 
and marbled with red. Flesh pale yellaw, firm, with a sweet 
and agreeable flavour. The tree is hardy, and will doubtless © 
prove a valuable variety in this country. 


BIGARREAU CHERRIES. 185 


41. Bigarreav, Buack, 
Bigarreau Noir. 


The Black Bigarreau is a second rate sort, an‘l an indifferent 
bearer. Fruit middle sized, heart-shaped, .ooking much like a 
Black Heart. Skin at first dotted with red, but finally becom. 
ing quite black. Flesh firm and rather dry. First of July. 
Scarcely worth cultivation. 


42. Brack Bicarreav oF Savoy. Ken. 


A very firm, large, black cherry, very recently imported from 
Savoy, by George Brown, Esq., of Beverly, near Boston. It 
has been rather more highly rated by the cultivators of Boston, 
than it deserves, as, though a handsome and rich fruit, it 1s 
rather too firm and dry in its flesh to rank as first rate. Its 
chief merit is that of hanging late upon the tree—till the middle 
of July. 

Fruit large, regularly heart-shaped, very slightly obtuse. 
Skin smooth and even on the surface, not very glossy, quite 
black at maturity. Stalk an inch and three fourths long, rather 
stout, set in a narrow even hollow. Flesh purple, quite firm 
and solid, with a rich but not abundant juice. Stone rather 
large. 


43. Bicarreavu, New Larce Brack. Ken. 


_ The new large black Bigarreau, a variety recently obtained 
from France, appears likely to prove one of the finest. The 
fruit is very large quite as handsome as that of the Black Tar- 
tarian, and ripens among the late varieties. 

Fruit very large, obtuse heart-shaped. Skin quite black and 
glossy at maturity. Flesh purple, pretty firm, but with a very 
rich and luscious flavour, more juicy than the other Blac« 
Bigarreaus. ‘The tree is very thrifty in its growth, with large 
broad leaves. [This proves to be only the Black Tartarian. 8th ed.] 


44. Burrner’s Yettow. Thomp. 


Biittner’s Wachs-Knorpel Kirsche. 
Biittner’s Gelbe-Knorpel Kirsche. 


Raised by Biittner, of Halle, in Germany, and one cf the tew 
cherries entirely yellow. We have just received this variety 
from abroad. It is said to be a good bearer, and will no doubt, 
be a very interesting addition to the dessert. Mr. Thompson 
describes it as follows: 

Fruit of medium size, roundish, a little compressed on its 
sides. Skin pale yellow. Flesh firm, yellowish, sweet, and 
good. It ripens at the usual cherry season. 

16* 


186 CHERRIES. 


iil 


45. Downtne’s Rep CHEEK. 


A very handsome and excel- 
lent seedling cherry, just raised 
at this establishment, and which 
promises to be a charming addi- 
tion to the dessert. It somewhat 
resembles the Bigarreau, but is 
more tender and sweet, and 
rather more highly coloured. 

Fruit rather large, regularly 
obtuse heart-shaped, witha pretty 
distinct suture. Skin thin, 
(slightly pellucid when fully 
ripe,) white, with a rich dark 
crimson cheek (somewhat mot- 
tled,) covering more than half the 
fruit. Stalk an inch and a half 
long, set in an even hollow of 
moderate depth. Flesh yellow- 


ish, half tender, and of a very Fig. 76. Downing’s Red Cheek. 
delicately sweet and luscious flavour. Leaves coarsely serra. 
ted, with dark footstalks. Ripens a few days before the Bigar- 
reau, or about the 14th of June. 


46. Exton. § Thomp. Lind. P. Mag. 


Fig. 77. En:ton. 


The Elton, a seedling raised in 1806, 
by the late President of the London Hor- 
ticultural Society, is certainly one of the 
first of cherries in all respects. Its large 
size, early maturity, beautiful appear- 
ance, luscious flavour, and productiveness, 
render it universally esteemed. It is a 
cross-bred variety raised from the Bigar- 
reau or Graffion with the White Heart for 
its male parent. The trees grow very 
vigorously, and are readily known, when 


in foliage, by the unusually dark red co. 


lour of the footstalks of the leaves. 

Fruit large, rather pointed, neart 
shaped. Skin thin, shining pale yellow 
on the shaded side, but with a cheek nex: 
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. 


BIGARREAU CHERRIES. 187 


47. Frorence. § Thomp. Lind. 
Knevett’s Late Bigarreau. 


A most excellent cherry, originally brought from Flct<nce, 
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. 

Fruit large, heart-shaped, and regularly formed. Skin amber 
yellow, delicately marbled with red, with a bright red cheek, and 
when fully exposed, the whole fruit becomes of a fine lively red. 
Stalk over two inches long, slender, set ina deep hollow. Flesh 
yellowish, firm, very juicy, and sweet. In perfection from the 
last of June till the 10th or 15th of July. 


48. Griptey. Man. Ken. 


Apple Cherry. 
Maccarty. 


A native of Roxbury, Mass., which sprung up on the farm of 
Mr. Samuel Gridley, of that town. An excessive bearer, and 
from its firmness, bears carriage well, and is a good sort to cul- 
tivate for market. 

Fruit of medium size, about that of the Black Heart, round- 
ish. Stalk rather short, and inserted in a shallow cavity. Skin 
black. Flesh quite firm, purplish, moderately juicy and of 
quite a rich flavour. Stone small. Ripens after the Black 
Heart, about the 4th ot July. 


49. Lapy SoutHampton’s YELLow. Thomp. 


Lady Southampton’s Duke, 

SSE Golden Drop, | ac. to 
Yellow or Golden, Thomp. 
Spanish Yellow. 


A yellow cherry, very rare yet in our collections and scarce- 
ly meriting general cultivation, being more admired for its co- 
lour. ‘The best flavoured yellow cherry is Biittner’s Yellow. 

Fruit of medium size, heart-shaped. Skin yellow. Flesh 
firm, not very juicy. Ripens about the middle of July. 


50. Mapison Bicgarreav. Man. 


The Madison Bigarreau was recently raised, and named, by 
Mr. Manning, fron the common Bigarreau. It is a pretty fruit, 
and of good flavour, but only of medium size, and not, there: 
fore, equal to many of this class. 


188 THE CHERRY. 
/ 


Fruit of medium size, half as large as the Bigarreau, very 
regularly heart-shaped. Skin much dotted and marbled with 
rich red on an amber yeliow ground. Stalk rather short ana 
slender. Flesh yellowish, half tender, with a sweet and plea- 
sant flavour. Ripe middle to the last of June. Young trees 
thrifiy, with spreading, rather drooping branches—slender at 
the ends, and light gray bark. A good bearer. 


51. Mannine’s Late Brack. Man. 


Manning’s Late Black Heart. 


A seedling, raised by Mr. Manning, of Salem, its parent the 
Black Heart. Fruit large, roundish. Skin deep purple, or 
nearly black when fully ripe. Flesh purplish, pretty firm, mo- 
derately juicy and sweet. Ripens about the second week in 
July. 


52. REMINGTON. 


Remington White Heart. Prance. 
Remimgton Heart. 


A small, firm fleshed, yellow cherry, a native of Rhode Island, 
which ripens very late, but is of too indifferent flavour to be 
worthy of cultivation. 

Fruit small, heart-shaped. Skin yellow, rarely with a faint 
tinge of red on one side. Flesh yellowish, dry, and somew.rat 
bitter. Middle and last of August. 


53. Trapescant’s Buack Heart. § Thomp. 


Elkhorn, Prince, 
Elkhorn of Maryland. i 
Large Black bigarreau. Man. 
TVradescant’s, 

Bigarreau Gros Noir, 

Guigne Noire ‘Tardive, 

Grosse Schwarze Knvorpel, 
Kirsche mit Saiugem Fleisch. 


_ac. to 
Lhomp. 


A. very remarkable, and a very good 
fruit. It is remarkable for the exceed- 
ingly solid “liver like’’ consistence of its 
flesh, and the irregular surface of its skin. 
Its good qualities are, handsome appear- 
ance, late ripening, rich flavour, and mode- 
rate and uniform productiveness. When 
the trees are young and thrifty, the fruit is 
ofien of the largest size, fully as large as 
that of the Black ‘Vartarian. It is an Hu- 
ropean variety, but a tree growing about 40 


years since in the garden of an inn in Fig. rib ‘ 


DUKE CHERRIES. 189 


Maryland, attracted the notice of the late Wm. Prince, who 
propagated it under the name of Elkhorn, by which it was 
there known. ‘The leaves are broad, the bark of a peculiarly 
gray colour, and the growth quite vigorous. 

Fruit large, heart-shaped, with a very irregular or uneven 
surface. Skin deep black, glossy, (before fully ripe, deep pur- 
ple, mottled with black.) Stalk rather short, set in a pretty 
deep hollow. Fiesh very solid and firm, dark purple, mode- 
rately juicy, with an excellent flavour. Ripe first and second 
week in July. 


54. Tozpacco Leavep. Thomp. Lind. 


Four to the Pound. 

Cerisier de 4a Livre. 
Bigarreauiier a Feniuies de Tabac. 
Bigarreautier a Grandes Fenilles. 
Guignier a Feuilies de ‘Tabac. 
Vier auf ein Piund. 


The tobacco leaved cherry is an example of one of the impo- 
sitions sometimes practised upon the public by dishonest. nurse- 
rymen. It has been extensively sold, both in Europe and this 
country, under the high sounding title of ‘“‘ Four (cherries) to 
the Pound,” while in fact it only bears a very small hard flesh- 
ed yellowish cherry tinged with a little red, with a long stalk, 
and a large stone, and of infericr flavour. The leaves are 
very large and coarse. 


Class II. Duke Chormse: 


Fruit roundish, sub-acid at first, becoming nearly sweet; skin thin; flesh very 
juicy and melting. ‘Trees of upright or horizontal growth, with flat, dark co- 
oured leaves.) 


55. ArcH Duxe. Thomp. Lind. Fors. 


Griotte de Portugal. O. Duh. Nois. 
Portugal Duke, 

Late Arch Duke. 

Late Duke, (of some.) 


This is a variety of the Mayduke, with considerably larger 
fruit; ripening a fortnight later, but we think inferior to it in 
flavour. It is very scarce in this country, and even abroad 
more than half the cherries sold under this name are either the 
Mayduke or the Late Duke. The trees of the true sort are 
good bearers, rather more vigorous than those of the Mayduke, 
with longer diverging branches, which become slightly pendu- 
lous in bearing specimens. 


190 TUE CHERRY. 


Frnit large, about a fourth larger than that of the Mayduke, 
nearly round or a little flattened. Skin, at first, red, but becom. 
ing a very dark red, almost black. Stalk an inch and a half 
long, rather stout at its point of insertion in the fruit. Flesh 
dark red, melting, juicy, slightly bitter until fully ripe, when 
it is of an excellent, rich, sub-acid flavour. Ripe about the first 
of July. 


56. Bette pe Cuorsy. § Thomp. Nois. P. Mag. 


Ambreé de Choisey, 

Ambree a Gros Fruit, 

Cerise Doucette, of French 
Cerise de la Palembre, gardens 


Cerise 2 Noyau ‘lendre, 
Schone von Chvuisy. 


In our estimation, there is no cherry 
for the dessert, more delicate or delici- 
ous than the Belle de Choisy. It comes 
from the village of Choisy near Paris, 
where it was raised in 1760. The 
habit of the tree is nearly that of the 
Mayduke, the leaves dark, and the 
head upright. But the fruit is rounder, 
of a beautiful cornelian colour, and 
the flavour ts.very sweet and delici- 
ous. It thrives well, appears very 

Fig. 79. Belle de Choisy. hardy, is a regular, moderate bearer, 
and deserves a widely extended planting in this country. 

Fruit round or slightly depressed. Skin very thin and trans- 
‘ucent, showing a net-like texture of flesh beneath ; in colour, 
pale amber in the shade, but in the sun finely mottled with yel- 
lowish-red—the fruit fully exposed becoming a bright cornelian 
red. Flesh amber coloured, very tender and melting, of a deli- 
cate, sweet flavour. Stalk rather short, swollen at the upper 
end. Middle of June, or directly after the Mayduke. 


57. Jerrrey’s Duxe. Thomip. 


Jeffrey’s Royal. Lind. 

le a Royal Caroon. 
oyale, 

Cherry Duke. ¢ O. Duh. 

Royale Ordinaire. Poiteav. 


Jeffrey’s Duke, or the Cerise Royale of the French gardens, 1s 
a fine sort considerably resembling the Mayduke, and is yet 
very rare in this country. It is much rounder than the May. 
duke, and seldom or ever becomes of that dark hue which the 
latter fruit always assumes when fully ripe. 


DUKE CHERRIES. 19] 


Fruit of medium size, round, or a little flattened at the apex 
and base. Skin of a fine lively red. Stalk moderately tong. 
Flesh yellowish amber, scarcely red. Juice abundant, and of 
arich flavour. ‘The trees are of a distinct habit of growth, be- 
ing very compact, and growing quite slowly. ‘The buds are 
very closely set, and the fruit is borne in thick clusters. Mid 
dle and last of June. 


58. Late Duxe. § Thomp. Lind. P. Mag. 


Anglaise Tardive. 


A very large and fine Duke enerry, 
ripening a month later than the Mayduke, 
and therefore a very valuable sort for the 
dessert or for cooking. ‘The tree is of vigo- 
rous growth, but when of bearing size, the 
whole branches spread almost horizontally. 
Leaves larger than those of the Mayduke. 

Fruit large, flattened or obtuse heart- 
shaped, much more depressed in its figure 
than the Mayduke. Colour, when fully 
ripe, rich dark red; (but at first white, 
mottled with bright red.) Stalk rather 
slender, inserted in a_ shallow hollow. 
Flesh yellowish, tender, juicy, with a 
sprightly sub-acid flavour, not quite so 
sweet and rich as the Mayduke. Ripens 
gradually, and hangs on the tree from the 

Fig. 80. Late Duke. mide of July till the 10th of August. 

The branches of this tree are slender in their growth, and the 
whole habit of the tree seems to incline more to the Morella 
than the Duke class. 


59. Maypuxe. § Mill. Thomp. Lind. 


Royale Hative, Early Duke, 

Cherry Duke, (of some,) Large Mayduke, 

Cerise Guigne, Morris Duke, of various 

Coularde, of various Morris’ Early Duke, English 

De Hollande, French Benham’s Fine Early Duke, } gurdens. 
’Espagne, gardens. Thompson’s Duke, ac. to 

Griotte Grosse Noire, Portugal Duke, Thomp. 

Griotie D’Espagne, (of some,) Buchauan’s Early Duke, 

Griotte Précoce, (of some,) Millett’s Late Heart 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 


192 THE CHERRY. 


to supplant the Mayduke. Before it is 
fit for table use, it is admirably adapted 
for cooking ; and when fully ripe, it is, 
perhaps, the richest of the sub-acid cher- 
ries. In the gardens here, we have no- 
ticed a peculiar habit of this tree of pro- 
ducing very frequently some branches 
which ripen much later than the others, 
thus protracting for a long time the pe- 
riod in which its fruit is in use. The 
Mayduke is remarkable for its upright, 
or, as it is called, fastigiate head, especi- 
ally while the tree is young, in distine- 
tion to other sorts, which produce many 
lateral branches. 

Fruit roundish or obtuse heart-shaped, 
growing in clusters. Skin at first of a 
lively red, but when fully ripe of a rich 
dark red. Flesh reddish, tender and 
melting, very juicy, and, at maturity, Fig. 81. Mayduke. 
tich and excellent in fiavour. 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. 

Hoiman’s Doxe, appears to be only an accidental variety of 
the Mayduke, ripening from a week to two weeks later. The 
Late Mayduke, of some gardens, is of similar character, and 
was obtained by grafting from the late ripening branches of 
the common Mayduke 


60. Royat Duxe. Thomp. 
Royale Anglaise Tardive. 


Fruit large, roundish, and distinctly oblate or flattened. Skin 
dark red. Flesh reddish, tender, juicy and rich. A good bear- 
er. Ripens in the last of June. 

The true Royal Duke is very rare in this country. The 
fruit is a good deal larger than the May Duke, and mure flat- 
tened at the top and bottom. It is readily known from the Late 
Duke and Archduke, by its upright growth, which is similar te 
that of the Mayduke. 


MORELLO CHERRIES. 193 


61. Sweet Montmorency. § Man. 


Allen’s Sweet Moatmorency. 


This cherry, a seedling raised by J. F. Allen, 
Esq., of Salem, Mass., does not properly be- 
long here, as, though in external appearance 
it resembles a Montmorency, it is of very sweet 
and delicate flavour, and the whole growth 
and habit of the tree is rather that of a Heart 
cherry than a Duke, or Morello. It is no doubt 
an accidental hybrid between these two classes. 
It is a good bearer, ripens long after sweet 
cherries are gone, and is a valuable acquisi- 
tion to all collections of this fruit. 

Fruit of medium size, round, slightly flat- 
tened at the base, with a distinctly depressed 
point at the apex. Skin pale amber in the 
shade, light red, slightly mottled, in the sun. 
Stalk an inch and three fourths long, rather 
slender, inserted in a small, shallow, even hol- 
low. Flesh yellowish, tender, sweet and ex- 
cellent. Ripens here the last week in July; 


Fig. gh iy cases in Boston during the early part of August. 


Class IV. Morello, or Acid Cherries. 


@ruit round, or flattened, acid, skin thin, flesh juicy and melting. Trees of low 
and spreading growth, with slender branches, which are often drooping and 


wiry, and small dark green foliage.) 
62. Bette Maenirique. Man. 
Belle et Magnifique. Ken. 


A sort recently imported into the neighbourhood of Boston, 
from France, and first introduced to notice here by Gen. Dear- 
born. ‘The tree is of stronger growth than most of its class, 


and bears moderate crops. 

Fruit large, round. Skin light red, mottled with darker 
spots. Stalk pretty long and inserted in a hollow of moderate 
depth. Flesh juicy, but quite acid. Good for preserving. 
Ripens about the middle or last of July. 


63. Buttner’s Octoper Moretto. Thomp. 


Biittner’s October Zucker Weichsel. 


A new, Dutch, acid cherry, said to be the latest variety known 
17 


194 THE CHERRY. 


‘ 
in Europe, and chiefly valued for ripening long after all others 
have disappeared. We have received trees, but they have rot 
yet borne fruit. It is described as a dark red fruit of medium 
size, round, flesh juicy and tender, and quite acid, being only 
fit for culinary uses. Ripens in September and hangs on the 
tree till October. 


64. Carnation. § Thomp. Lind. 


Wax Cherry. 


Corse Nouvelle @?Angl 
erise Nouvelle gleterre 
Cerise de Portugal, ” | (of French 


Grosse Cerise Rouge Pale, eg 9 
Griottier Rouge Pale, Thomp. 


Griotte de Villennes. 


A very handsome, light red, large cherry, 
highly esteemed here for brandying and pre- 
serving. 

Fruit large, round. Skin at first yellowish 
white, mottled with red, but becoming a lively 
red slightly marbled. Stalk about an inch 
and a half long, stout. Flesh tender, a little 
more firm than most of this division, but 
juicy, and when fully ripe, of a sprightly and 
good sub-acid flavour. The foliage is pretty 
large, and the wood strong, but the tree has a 
spreading, rather low habit. It is a moderate 
but regular bearer, and the fruit hangs a 
Jong while on the branches, without decaying. 
Ripe the middle and 
last of July. 

Prince’s Duxe is a Fig. 83. Carnation. 
very large variety of this cherry, raised 
from a seed of it, by Mr. Prince, of Long 
Island. Its shy habit of bearing renders 
it of little value. 


65. Ctuster. Thomp. 


Cerise &4 Bouquet. Poiteau. Duh. 
Cerisier a Trochet, 
Chevreuse, 
Commune a Trochet, 
’ Tres Fertile, 
Griottier a Bouquet. 
Bouquet Amarelle, 
Trauben Amarelle, of the 
Busch Weichsel, Gerdanitd 
Flandrische Weichsel, —e 
Biischel Kirsche. 


of French 
girdens. 


A very curious fruit, growing closel 
clustered around a from nog cule 


MORELLO CHERRIES. 195 


flower varies from the normal state, by having several pistils 
or styles, several of which, frequently five or six, become perfect 
fruits forming a bouquet or cluster. The fruit is too avid to be 
of any value except for preserving. 

Fruit of small size, borne in clusters of from two to six ; 
round, of a lively red. Ripens the last of June. The tree is 
sinall in all its parts. 


66. Earty May. Thomp. Lind. 


May Cherry. Lang. 
Sali Mee 
Cerisier Nain 4 Fruit Roud. 
Précoce. O. Duh. 
Griottier Nain Précoce. 
Hative. 
Précoce. 
Nain Précoce. 
Petite Cerise Rouge Précoce. 
Konigliche Amarelle. 
Friihe Kleine Runde. 

Zwerg Weichsel. 


One of the smallest, as well as the earliest of cherries. The 
tree very small and dwarfish, scarcely growing more than eight 
feet high. It is not worth cultivation now that we have the 
Early Purple Guigne, Baumann’s May, and the like. 

Fruit small, round, slightly flattened. Stalk an inch long, 
rather slender, pretty deeply set. Skin pale red, or, at matu- 
rity, a rather lively light red. Flesh soft, juicy, and quite vcid 


67. Fremiso. Thomp. 


Montmorency, (of Lindley.) 
Kentish, (of some.) 

Cerise a Courte Quene. Poit. 
Monutmorency a Gros Fruit, ) 

Gros Gobet, O. Duh. 
Gubet a Courte Queue. j 

A Courte Queue de Provence. 

English Weichsel. ? 

Weichsel mit gauzkurzen stiel, 2 of the 
Double Volgers. ; Dutch. 


This is a very odd looking 
fruit, being much flattened, and 
having a very short stalk. The 
only bearing tree we have seen, 
in this country, is one in the 

arden of Madame Parmentier, 
rooklyn, N.Y. The Flemish 
is not a good bearer, and has not, 
therefore, ever become a popular 
even in France or Flanders, 


Fig. 85. Flemusa. 


196 THE CHERRY. 


where it originated. It is well suited to the grounds of the 
curious amateur. 

Fruit rather large, very much flattened both at the top and 
base, and generally growing in pairs. Stalk stout, scarecly 
ever an inch long, deeply inserted in a hoilow which has often a 
furrow or hollowed slope on one side. Skin shining, of a bright 
lively red. Flesh yellowish white, juicy, and sub-aecid. Good 
for preserving—but, unless very ripe, scarcely rich enough for 
table use. Last of July. 


68. Kentisu. § Thomp 


Virginian May, of American 
Early Richmond,§ gardens. 


Kentish, or 2 

Flemish. } Lind. 

Common Red, > 

Sussex, . 
P.e Cherry, bof the English. 


Kentish Ked. 

Montmorency. O. Duh. 
Montmorency a longue queue, | of the 
Commune, French. 
Muscat de Prague. 


The true Kentish cherry, an old European sort, better known 
here as the Early Richmond is one of the most valuable of the 
acid cherries. It begins to colour about the 20th of May, and 
may then be used for tarts, while it wil] hang upon the tree, 
gradually growing larger, and losing its acidity, until the last 
of June, or, in dry seasons, even till July, when it becomes of a 
rich, sprightly, and excellent acid flavour. 
The tree grows about 18 feet high, with a 
roundish spreading head, is exceedingly 
productive, and is from its early maturity 
a very profitable market fruit, being 
largely planted for this purpose in New- 
Jersey. This kind is remarkable for the 
tenacity with which the stone adheres to 
the stalk. Advantage is taken of this to 
draw out the stones. The fruit is then 
exposed to the sun, and becomes one of the 
most excellent of all dried fruits. 

Fruit when it first reddens rather small, 

Fig. 86. Kentish. but, when fully ripe, of medium size, 
round, or a little flattened ; borne in pairs, (our fig. should 
be one half larger.) Skin of a fine bright red, growing some- 
what dark when fully ripe. Stalk an inch and a quarter long, 
rather stout, set in a preity deep hollow. Flesh melting, juicy, 
and, at'maturity, of a sprightly rather rich acid flavour. 

We follow Thompson in making the true Monrmorency of 
the French synonymous with this.. But we confess that we are 


MORELLO CHERRIES. 197 


inclined to believe that it may prove distinct. The true Mont. 
morency, Which is now very scarce in France, (and is rather a 
shy bearer,) is carefully described and figured by Poiteau and 
others, as a larger growing tree, producing much richer fruit, 
with a longer and thicker stalk, and quite as sweet and high 
flavoured as that of the finest Duke cherry. 


69. Late Kenrtisu. 


Common Red. 
Pie Cherry. 


: i of Azeri 
Common Sour Cherry. of Amerwoon 

A z gardens. 
Kentsh Red. 


Kentish. 


This cherry, a variety of the Kentish, is better known among 
us than any other acid cherry, and is especially abundant on 
the Hudson, and in the neighbourhood of New-York, where it is 
most extensively disseminated along the fences and road sides, 
propagating itself readily by seeds afd suckers. It does not 
seem to be exactly identical with any one of this class known 
abroad, and is perhaps a seedling sort belonging to America. 
It is emphatically the Pie Cherry of this country, being more 
generally grown than any other sort, the poorest and most neg- 
lected garden affording so hardy a fruit in abundance. It is 
quite acid even when fully ripe, and the stone does not adhere 
to the stalk, like that of the foregoing. It ripens two or three 
weeks after the cherry season, or about the middle or last of 
July. It is two weeks later than the preceding sort, and is 
much more acid. 

Fruit of medium size, round, slightly flattened. Stalk an 
inch, to one and a half long, strong, and straight. Skin deep 
lively red, when fully ripe. Flesh very tender and abounding 
with a highly acid juice. 


70. Moretto. Thomp. Lind. Lang. 


English Morello. 

Large Morello. 

Duteh Morello, 

Late Morello. 

Ronald's Large Morello. 
Milan. Lang. 

Cerise du Nord. ois. 
Griotte Ordinaire du Nord. 
September Weichsel Grosse. 


The Morello is a fine fruit. Its name is said to be derivea 
from the dark purple colour of its juice, which resembits that 
of the Morus or Mulberry.* When grown ina shaded situation 


 * Or, as others say, from the French morelle, (a negress,) from the dark and 
hining ski é 
1 


198 THE CHERRY. 


the fruit will hang on thetree, here, til. August, and m England. 
where it is trained on north walls especially to retard- its season, 
it frequently hangs till near frost, when it becomes a rich and 
agreeable table fruit. This sort, the Large or true Morello, ia 
yet very scarce in this country, but we hope 
wil not long continue so, as it is highly valu- 
abe for all kinds of preserves, and is an agree- 
able addition to a dessert. 

Fruit of pretty large size, round—or slightly 
obtuse heart-shaped. Skin dark red, becoming 
nearly b‘ack when fully ripe. Flesh dark pur- 
plish rel, tender, juicy, and of a pleasant sub- 
acid flavour when quite mature. Ripe 20th of 
July. 

The Common More zo of this country, large- 
ly cuitivated in some districts, is a smaller va- 
riety of the foregoing, its fruit being about two 
thirds the size, and a little darker in colour. 
It is of equally fine flavour, and is highly es- 
teemed for drying, for preserving in sugar or 
brandy, or for bottling ; keeping, in the latter Fig. 86. Morello. 
mode, like green gooseberries without sugar or brandy, for seve- 
ral months. The branches are smaller and more slender than 
those of the true Morello, and unfortunately are more liable to 
the attacks of the weevi/, which causes the knots on the Plum, 
than those of any other cherry; for which cutting off and burn- 
ing, early in the spring, is the only remedy. 


Alu 


71. Ptumstone Moretto. § Thomp. Prince. 


This is undoubtedly one of the best of the 
acid cherries. Its late maturity, handsome 
appearance, and good flavour, as well as its 
thrifty and productive habit, render it highly 
esteemed wherever it is known. It is, per- 
haps, the largest of this division of cherries, 
and it reveives its name from the rather long- 
er and more pointed stone, than is commonly 
seen in acid cherries. 

Fruit large, roundish, inclining to a heart- 
shape. Skin deep red. Stalk an inch anda 
half long, rather slender and straight, set in a 
hollow of moderate depth. Flesh reddish, 
tender, juicv, and when fully matured, of a 
sprightly and agreeable acid flavour. Last of 
J 


Fig 87 /*lumstone 
Morello. uly. 


MORELLA CHERRIES. 199 


%2. Rumsey’s Late Moretto. § 


A new variety, of remarkable habit, of which the origina: 
tree now ten or twelve years old, was raised by our friend, Dr. 
J. S. Rumsey, of Fishkill Landing, on the 
Hudson. It is just coming into bearing, and 
gives promise, from its extraordinary late- 
ness, large size, and handsome appearance, 
of becoming a very favourite acid cherry for 
preserving and cooking. The tree has the 
Morello habit, with, however, unusually 
light coloured wood and leaves. 

A few of the fruit commence ripening 
about the first of August, while many on the 
tree are yet small and green, and they con- 
tinue ripening gradually until the first frosts. 

Fruit frequently borne in pairs, large, 
roundish heart-shaped. Skin very smooth 
and polished ; before fully ripe, of a light yel- 
lowish red or cornelian colour—becoming at 
maturity, a rich lively red, with a distinct 
suture line on one side. Stalk long (for a 
Morello,) inserted in a narrow and rather 
~deep hollow. Flesh very juicy and melting, ,, , 
with too much acid for the are Stone Pes Moria” ; 
long, resembling that of the Plumstone Morello. 


Ornamental Varieties. 


73. Larce Dovsite FLowerine. 


Double French Cherry. 

Merisier 4 Fleurs Doubles. Thomp. Duh. 
Prunus cerasus pleno. : 
Cerasis sylvestris, flore pleno. Arb. Bri. 


The double blossomed cherry bears no fruit, but whoever ad- 
mires a beautiful flowering tree, cannot refuse a place in his 
garden to this one, so highly ornamental. Its blossoms, which 
appear at the usual season, are produced in the most showy 
profusion ; they are about an inch and a half in diameter, and 
resemble clusters of the most lovely, full double, white roses. 
The tree has the habit and foliage of the Mazzard Cherries, and 
soon forms a large and lofty head. 


200 THE CHERRY. 


74. Dwarr DovstE FLOWERING. 


Double Flowering Kentish. 
Small Double Flowering. 
Cerisier a Fleurs Doubles. Thomp. N. Duh. 


This is a double flowering variety of the sour, o- Kents! 
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 the*r 
form. 


75. Cuinese DovusLte FLOWERING. 


Yung To. 
Cerasus serrulata. Arb. Brit. 
Serrulated leaved Cherry. § 


This is a very rare variety, recently imported from China, 
with the leaves cut on the edges in that manner known as ser- 
rulate by botanists. Jts flowers which are borne in fascicles 
are white, slightly tinged with pink, and nearly as double as 
those of the large double flowering. The tree considerably re- 
sembles the sour cherry tree, and appears rather dwarfish in its 
growth. 


76. WEEPING, oR ALLSAINIS. Thomp. 


Ever flowering Cherry. Arb. Brit. 
C. vulgaris, s¢émperplorens. 

Cerise de la Toussainte. WN. Duh. Nois. 
Guignier 4 rameaux pendans, 

Cerise Tardive, . of the 
Cerisier Pleurant, 

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 
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 


THE CURRANT. 201 


77. Vircintan Witp CuHerry. 


Wild Cherry, of the United States. 
Cerasus Virginiana. Arb. Brit. Dee. 
Cerasier de Virginie. French. 
Virginisch Kirsche. German. 


Our naive 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 /iqueur 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 cherries for a small garden. Early Purple 
Guigne, Baumann’s Early, Knight’s Early Black, Mayduke, 
Bigarreau, Tartarian, Dcuen s Late, Elton, ‘rradeceamie 
Black, Belle de Choisy, weet Montmorency, Kentish, Morello. 

The hardiest cherries are the Kentish, (or Virginian May,) 
the Morello, and the Mayduke. ‘These succeed well at the 
farthest limits, both north and south, in which the cherry can be 
raised, and when all other varieties fail, they may be dependec 
on for regular crops. Next to these, in this respect, are the, 
Black Heart, Downer’s Late, Downton, and Elton. 


CHAPTER XIII. 
THE CURRANT. 


Ribes rubrum, Lin. Grossulacee, of botanists. 
Grossilluer commun, of the French; Die Johannisbeere, German ; Aalbesseboom, 
Dutch; Ribes rosso, Italian ; and Grossella, Spanish. 


THE name currant is said to be derived from the resemblance 
in the fruit to the little Corinth grapes or raisins, which, under 
the name of currants, are soli in a dried state in such quantities 
vy grocers ; the latter word >eing only a corruption of Coriath, 


202. THE CURRANT. 


and, the fruit of this little grape, being familiarly known as 
such long before the common currants were cultivated. 

The currant is a native of Britain, and the north of Europe, 
and is, therefore, an exceedingly hardy fruit bearing shrub, 
seldom growing more than three or four feet high. The fruit 
of the original wild species is small and very sour, but the large 
garden sorts produced by cultivation, and for which we are 
chiefly indebted to the Dutch gardeners, are large and of a 
more agreeable, sub-acid flavour. 

The Black Currant, (Ribes nigrum,) is a distinct species, 
with larger leaves, and coarser growth, and which, in the whole 
plant, has a strong odour, disagreeable, at first, to many persons. 

Uses. The cooling acid flavour of the currant is relished 
by most people, in moderate quantities, and the larger varieties 
make also a pretty appearance on the table. Before fully ripe, 
currants are stewed for tarts, like green gooseberries, and are 
frequently employed along with cherries or other fruits in the 
same way; but the chief value of this fruit is for making currant 
jelly, an indispensable accompaniment to many dishes. Currant 
shrub, made from the fruit in the same manner as lemonade, is 
a popular summer drink in many parts of the country, and cor- 
responds to the well known Paris beverage, eau de grosseitiles. 
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 kiud, to the pure juice. 

The fruit of the black currant is liked by some persons in 
tarts, but it is chiefly used for making a jam, or jelly, much 
valued as a domestic remedy for sore throats. The young 
leaves dried, very strongly resemble green tea in flavour, and 
have been used as a substitute for it. 

‘The season when currants are in perfection is midsummer, 
but it may be prolonged until October by covering the bushes 
with mats, or sheltering them otherwise from the sun. 

PROPAGATION AND cuLTURE. Nothing is easier of culture 
than the currant, as it grows and bears well in any tolerable 
garden soil. Never plant out a currant sucker. ‘To propagate 
it, it is only necessary to plant, in the autumn, or early in the 
spring, slips or cuttings, a foot long, in the open garden, where 
they will root with the greatest facility. The currant should 
never be allowed to produce suckers, and, in order to ensure 
against this, the superfluous eyes or buds should be taken out 
before planting it, as has been directed under the head of Cut- 
tings. When the plants are placed where they are finally te 
remain, they should always be kept in the form of trees—that j¢ 
ta say, with single stems, and heads branching out at from one 


RED AND WHITE CURRANTS. 203 


fuot, to three feet from the ground. The after treatment is of 
the simplest kind, thinning out the superfluous wood every 
winter, is all that is required here. Those who desire berries 
of an extra large size stop, or pinch out, the ends of all the strong 
growing shoots, about the middle of June, when the fruit is two- 
thirds grown. This forces the plant to expend all its strength 
in enlarging and maturing the fruit. And, we may adi to this, 
that it is better not to continue the cultivation of currant trees 
after they have borne more than six or eight years, as finer 
fruit will be obtained, with less trouble, from young plants, 
which are so easily raised. 

There are, nominally, many sorts of currants, but the follow- 
ing sorts comprise all at present known, worthy of cultivation. 
The common Red, and the common White, are totally unde- 
serving a place in the garden, when those very superior sorts, 
the White, and Red Dutch, can be obtained. 


I. Red and White Currants, (R. 
rubrum.) 


1. Rep Dutcu. § Thomp. Lind. 


Large Red Dutch. 

New Red Dutch. 

Morgan’s Red. 

Red Grape. 

Large Bunched Red. 

Long Bunched Red. 
Grosillier Rouge & Gros-Fruit. 


Fruit twice the size of the com- 
mon currant, red, and a little less 
acid. Clusters two to three inches 
long. 


2. Wurre Dutcn. § Thomp. Lind. 


New White Dutch. 
Reeve’s White. 
White Crystal. 
Morgan’s White. 
White Leghorn. 


This is precisely simuar to the 
foregoing in size and habit, and the 
fruit is equally large and of a fine 
yellowish white colour with a very 
transparent skin. It is considerably 
less acid than the Red Currants, and 
is therefore much preferred for the 
table. 


204 THE CURRANT. 


3. Cuampacne. § Tlomp. Lind. 


Pleasant’s Eye. 
Grosellier & it Couleur de Chair. 


A large and handsome currant, of a pale pink, or flesh co. 
Jour, exactly intermediate, in this respect, between the red and 
white Dutch. It is quite an acid sort, but is admired by many 
for its pretty appearance. 


4. Knicut’s Larce Rep. Thomp. 


This seedling of Mr. Knight’s is one of the largest of cur 
rants, being a third larger than the Red Dutch. 


5. Knicut’s Earty Rep. Thomp. 


The merit of this variety is its ripening ten days earlier than 
other sorts. 


6. Knicnt’s Sweet Rep. § Thomp. 


This is not a sweet currant, in a literal sense, but it is eon- 
siderably less acid than the White Dutch, and much less so than 
a}l other varieties. 


7. Srrirep Fruitep. Thomp. 
Grosse Weiss und Rothgestreifte Johannisberre. 


\ 


A very pretty new currant from Germany, the fruit of which 
is distinctly striped with white and red. It is yet very rare. 


8. May’s Victoria. § 


A new variety recently received from England. It is said to 
bear very large bright red fruit, in bunches 5 or 6 inches in 
length. The fruit is bright red and hangs on the tree a month 
longer than any other sort. 


II, Black Currants, (R. nigrum.) 


9. Common Biacx. Thomp. 


Black English. 
Cassis, (of the French.) 


The common Black English Currant is well known. The 


BLACK CURRANTS. 203 


berries are quite black, less than half an inch in diameter, and 
borne in clusters of four or five berries. It is much inferior 
to the following. 


10. Buack Napres. § Thomp. P. Mag. Lind. 


_ The Black Naples is a beautiful fruit, the finest and largest 
of all black currants, its berries often measuring nearly three 
fourths of an inch in diameter. Its leaves and blossoms appear 
earlier than those of the common black, but the fruit is later, 
and the clusters, as well as the berries, are larger and more 
numerous. 

ORNAMENTAL VARIETIES. There are several very ornamental 
species of currant, among which we may here allude to the 
Missouri Currant (Ribes Aureum,) brought by Lewis and 
Clark from the Rocky Mountains, which is now very common 
in our gardens, and generally admired for its very fragrant 
yellow blossoms. Its oval blue berries, which are produced in 
great abundance, are relished by some persons. But there is a 
Large Fruited Missouri Currant, a variety of this, which bears 
berries of the size of the Black Naples, and of more agreeable 
flavour. 

The Rep Frowerine Currant (R. sanguineum,) is a very 
beautiful shrub from the western coast of America, with foliage 
somewhat like that of the common black, but which bears very 
charming clusters of large light crimson blossoms, in April. It 
is not quite hardy enough to stand the winters to the north of 
this. There are several varieties with white and pale pink 
flowers. 


CHAPTER XIV. 


THE CRANBERRY. 


Orycoccus, Arb. Brit. Ericacee, of botanists. 
Airelle, of the French; Die best oe ; Veen bessen, Dutch ; Ossicoccr , 
talian. 


Tue cranberry is a familiar trailing shrub growing wild in 
swampy, sandy meadows, and mossy bogs, in the northern por- 
tions of both hemispheres, and produces a round, red, acid fruit. 
Our native species, (QO. macrocarpus,) so common in the swamps 
of New-England, and on the borders of our inland lakes, as tc 
form quite an article of commerce, is much the largest and 
finest species ; the European cranberry, (O. palustris,) being 

18 


206 THE CRANBERRY. 
much smaller in its growth, and producing fruit inferior ir. 
size and quality. 

The value of the common cranberry for tarts, preserves and 
other culinary uses, is well known, and in portions of the coun- 
try where it does not naturally grow, or is not abundantly pro- 
duced, it is quite worth while to attempt its culture. Although 
naturally, it grows mostly in mossy, wet land, yet it may be 
easily cultivated in beds of peat soil, made in any rather moist 
situation, and if a third of old thoroughly decayed manure is 
added to the peat, the berries will be much larger, and of more 
agreeable flavour than the wild ones. A square of the size of 
twenty feet, planted in this way, will yield three or four bushels 
annually—dquite sufficient for a family. The plants are easily 
procured, and are generally taken up like squares of sod or 
turf, and planted two or three feet apart, when they quickly 
cover the whole beds. 

In some parts of New-England, low and coarse meadows, of 
no value, have been drained and turned to very profitable ac- 
count, by planting them with this fruit. The average product 
is from eighty to 100 bushels of cranberries, worth at least one 
dollar a bushel, and the care they require after the land is once - 
prepared and planted is scarcely any at all, except in gathering. 
Some of the farms in Massachusetts, yield large crops, partly 
from natural growth, and partly from cultivated plantations. The 
“ New-England Farmer” states that Mr. Hayden, of Lincoln, 
Mass., gathered 400 bushels from his farm in 1830. The ecran- 
berry grows wild in the greatest abundance, on the sandy low 
necks near Barnstable, and an annual cranberry festival’ is 
made of the gathering of the fruit, which is done by the mass 
of the population, who turn out on the day appointed by the au- 
thorities, and make a general gathering with their cranberry 
rakes, a certain portion of the crop belonging, and being deli- 
vered, to the town. 

Capt. Hall, one of the most successful cranberry cultivators 
of that neighbourhood, thus turns his sandy bogs and rush- 
covered land to productive beds of cranberry. After draining 
the land well, and removing all brush, he ploughs the soil 
where it is possible to do so; but he usually finds it sufficient 
to cover the surface with’a heavy top-dressing of beach sand, 
digging holes four feet apart into which he plants sods, or square 
bunches, of the cranberry roots. These soon spread on every 
side, overpowering the rushes, and forming a thick coating to 
the surface. A laborer will gather about ‘thirty bushels of the 
fruit in a day, with a cranberry rake. 

Cranberry culture would be a profitable business in this 
neighbourhood, where this fruit is scarce, and, of late years, 
sells for two or three dollars a bushel. 


THE FIG: 207 


CHAPTER XV. 


THE FIG. 


Ficus Carica, L. Arb. Brit. Urticacee, of botanists. 
Figuicr, of the French; Feigenbaum, German; Fico, Italian ; Higuera, Spamsh 


Tuts celebrated fruit tree, whose history is as ancient as that 
of the world, belongs properly to a warm climate, though it may 
be raisel in the open air, in the middle states, with proper care. 

In its native countries, Asia and Africa, near the sea-coast it 

forms a low tree, twenty feet in height, with spreading branch. 

es, and large, deeply lobed, rough leaves. It is completely 
naturalized in the south of Europe, where its cultivation is one 
of the most important occupations of the fruit grower. 

The fruit of the Fig tiee is remarkable for making its ap- 
pearance, growing, and ripening, without being preceded by any 
apparent blossom. ‘The latter, however, is concealed in the 
interior of a fleshy receptacle which is called, and finally be- 
comes, the fruit. The flavour of the fig is exceedingly sweet 
and luscious, so much so as not to be agreeable to many per- 
sons, when tasted for the first time ; but, like most fruits of this 
kind, it becomes a great favourite with all after a short trial, 
and is really one of the most agreeable, wholesome, and nutri- 
tious kinds of food. It has always, indeed, been the favourite 
fruit of warm countries, and the ideal of earthly happiness and 
content, as typified in the Bible, consists in sitting under one’s 
own fig tree. 

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 sukophantaa, 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 firs 
introduced from lialy about 1548, by Cardinal Poole, and to 
this country about 1790, by Wm. Hamilton, Esq.* 


- * Dr. Pocock, the oriental traveller, first brought the fig to Oxford, and planted 
a tree in 1648, in Oxford College Garden, of which tree the following anecdote is 
told. Dr. Kennicott, the celebrated Hebrew scholar, and compiler of the Polyglow 
Bible, was passionately fond of this fruit, and, seeing a very fine fig om this tree 
that he wished to preserve, wrote on a label ** Dr. Kennicott’s fig,” which he tied 
to the fruit. An Oxonian wag, who had observed the transaction, watched the 
fruit daily, and, when ripe, gathered it, and exchanged the label for one thus 
worded—" a fig for Dr. Kennicott.”—-MeJntosh. 


208 THE FIG. 


Proracation. 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 
vear’s wood left at the base of each. 

Sott anp cutture. The best soil for the fig is one mole. 
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 frum of ms due 
share of nourishment. Happily the system otf roeot-prunng, 
recently found so beneficial with some other trees, 1s in inis eli- 
mate, most perfectly adapted to the fig. Short jointed wood, 
and only moderate vigour of growth, are well known accom. 
paniments of fruitfulness in this tree ; and there is no means by 
which firm, well ripened, short-jointed wood is so easily obtain- 
ed as by an annual pruning of the roots—cutting off all that 
project more than half the length of the branches. In this way 
the fig tree may be kept in that rich and somewhat strong soil 
necessary to enable it to hold its fruit, and ripen it of the largest 
size, without that coarseness of growth which usually happens 
in such soil, and but too frequently renders the tree barren. 
The mode of performing root-pruning we have already described, 
but we may add here that the operation should be performed on 
the fig early in November. When this mode is adopted but 
little pruning will be necessary, beyond that of keeping the 
plant in a somewhat low, and regular shape, shortening-in the 
branches occasionally, and taking out old and decaying wood. 

In winter, the branches of the fig must be bent down to the 
ground, and fastened with hooked pegs, and covered with three 
or four inches of soil, as in protecting the foreign grape. This 
covering should be removed as soon as the spring is well set. 
tled. Below Philadelphia, a covering of straw, or branches o 
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 
frst which ripens here in midsummer, and is borne on the pre- 


RED OR BROWN FIGS. 209 


vious season’s shoots ; and the second which is yielded by the 
young shoots of this summer, and which rarely ripens weil in 
the middle states. It 1s. therefore, a highly advantageous prac. 
tice to rub off all the young figs of this second crop after mid. 
sum ner, as soon as they are formed. The consequence of this 
is to retain all the organizable matter in the tree ; and to furm 
new embryo figs where these are rubbed off, which then ripen 
the next season as the first crop. 

Riveninc THE FRUIT. In an unfavourable soil or climate, th» 
ripening of the fig is undoubtedly rendered more certain ana 
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, “tse maturity of the latest figs is 
hastened by putting a singl2 drop of oil into the eve of each 
fruit. This is done by a woman who has a phial of oil sus- 
pended from her waist, and a piece of hollow rve straw in her 
hand. This she dips into the oil, and afterwards into the eye 
of the fig.” 

We have ourselves frequently tried the experiment of touch- 
ing the end of the fig with the finger dipped in vil, ard have 
always found the fruits so treated to ripen much more certainly 
and speedily, and swell to a larger size than those left un. 
touched. 

There are forty-two varieties enumerated in the last edition 
of the London Horticultural Society’s Catalogue. Few of these 
have, however, been introduced into this country, and a very 
few sorts will comprise all that is most desirable and excellent 
in this fruit. The following selection includes those most suit- 
able for our soil and climate. Fruit nearly all ripen in August. 


Class I. Red, Brown, or Purple. 


1. Brunswick. Thomp. Lind. P. Mag. 


Madonna, 
Hanover. 

Brown Hamburgh. 
Black Naples. 
Clementine. 
Bayswater 

Red. 


ac. to 
Thomp. 


One of the largest and finest purple figs, well adapted to 
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 yel- 
sow. Flesh reddish brown, slightly pink near the centre, and 

18* 


210 THE FIG. 


somewhat transparent. Flavour rich and excelle.t. The only 
fault of this variety for open air culture is, that it is rather toa 
strong in its growth, not being so easily protected in winter as 
n:ore dwarfish sorts. 


2. Brown Turkey. § Thomp. 


Brown Italian. Forsyth. 
Large Blue, of Land. 


Ttalian. 
Brown Naples. 
Murrey. Lind. 


Lee’s Perpetual. 


This is undoubtedly one of the very best for this country, and 
for open air culture, as it is perhaps the very hardiest, and one 
of the most regular and abundant bearers. Fruit large, oblong, 
or pyriform. Skin dark brown, covered with a thick blue 
bloom. Flesh red, and of very delicious flavour. 


3. Buack Iscu1a. Thomp. Lind. 


Early Forcing. 
Blue Ischia. 


One of the most fruitful sorts, and pretty hardy. Fruit of 
medium size, roundish, a little flattened at the apex. Skin 
dark violet, becoming almost black when fully ripe. Flesh 
deep red, and of very sweet, luscious flavour. 


4. Brown Iscu1a. § Thomp. 


Chestnut. Lind. Mill. 
Chestnut-coloured Ischia. 


A good variety, with, however, a rather thin skin, rendering 
it liable to crack or burst open when fully ripe. It is hardy, 
of good habit, and a very excellent bearer. 

Fruit of medium size, roundish-obovate. Skin light or chest- 
nut-brown ; pulp purple, very sweet and excellent. 


5. Brack Genoa. Lind. 


The fruit of this fig is long-obovate, that portion next the 
stalk being very slender. Skin dark purple, becoming nearly 
black, and covered with a purple bloom. Pulp bright red, fla 
vour excellent. Habit of the tree moderately stroug. : 


WHITE FIGS. 21) 


6. Matra. § Lind. 


Small Brown. 


A small, but very rich fig, which will often hang on the trea 
until it begins to shrivel, and becomes “a fine sweetmeat.” 
Fruit much compressed at the apex, and very much narrowed 
in towards the stalk. Skin light brown. Pulp pale brown, and 
of a sweet, rich flavour. Ripens later than the foregoing, about 
the last of August. 


7. Smatt 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. 


8. Viotette. Lind. Duh. 


A very good sort from the neighbourhood of Paris, where it 
produces two crops annually. Fruit small, roundish-obovate, 
flattened at the apex. Skin dark violet. Pulp nearly white, or 
a little tinged with red on the inside, and of pleasant flavour. 


9. VIOLETTE 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 
browr:sh red. Pulp reddish purple, sweet and good. 


Class IIT. Fruit, White, Green, or Yellow. 


10. AncEtIque. § Thomp. Lind. Duh. 


# Concourelle Blanche 
Melitte. 


This little fig is a very abundant bearer, and a pretty handy 
sort. Fruit small, obovate. Skin pale greenish yellow, dotted 


212 ie THE FIG. 


with lighter coloured specks. Pulp white, but only tolerably 
sweet. Jt will usually bear two crops. 


11. Larce Wintre Genoa. Thomp. Lind. Fors. 


Fruit large, roundish-obovate. Skin thin, pale yellow. Pulp 
red, and well flavoured. 


12. Marseittes. Thomp. Lind. 


White Marseilles, 
White Naples. 
Pocock. 

Ford’s Seedling. 
White Standard. 
Figue Blanche. Duh. 


A very favourite sort for forcing and raising under glass, but 
which does not succeed so well as the Brown Turkey, and the 
Ischias, for open culture. Fruit small, roundish-obovate, 
slightly ribbed. Skin nearly white, with a little yellowish 
green remaining. Flesh white, rather dry, but sweet and rich. 


13. Neru. § Thomp. Lind. 


A fruit rather smaller and longer than the Marseilles, and 
which, from a mingling of slight acid, is one of the most exqui- 
site in its flavour. Fruit small, roundish-obovate. Skin pale 
greenish yellow. Pulp red. Flavour at once delicate and 
rich. This is a very favourite variety, according to Loudon, 
“the richest fig known in Britain.” 


14. Precussata. § Thomp. 


A sort lately introduced from the Ionian Isles into England. 
It is tolerably hardy, quite productive, and succeeds admirably 
under glass. Fruit of medium size, roundish, a good deal flat- 
tened. Skin purplish brown in the shade, dark brown in the 
sun. Pulp deep red, with a luscious, high flavour. Seeds un- 
usually small. Ripens gradually, in succession. 


15. Waite Iscnia. Thomp. 
Green Ischia. Lind. Fors. 


A very small fig, but one of the hardiest of the light coloured 
ones. Fruit about an inch in diameter, roundish-obovate. Skin 
pale yellowish green, very thin, and, when fully ripe, the darker 
coloured pulp appears through it. Pulp purplish, and high fla 
voured. A moderate grower, and good bearer. 


THE GOOSEBERRY, 213 


CHAPTER XVI. 


THE GOOSEBERRY. 


Ribes Grossularia, Arb. Brit. Grossulacee, of notanists. 
Grossciller, of the French; Stachelbzerstrauch, German ; Vvoa Spino, Italien ; 
Grossella, Span.sh. 


Tue gooseberry of our gardens is a native of the north of 
Europe, our native species never having been improved by gar. 
den culture. This low prickly shrub,-which, in its wild state 
bears small round or oval fruit, a’sout half an inch in diameter, 
and weighing one fourth of an ounce, has been -o greatly im- 
proved by the system of successive reproduction from the seed, 
and high culture by British gardeners, that it now bears fruit 
nearly, or quite two inches in diameter, and weighing an ounce 
and a half. Lancashire, in England, is the meridian of the 
gooseberry, and to the Lancashire weavers, who seem to have 
taken it as a hobby, we are indebted for nearly all the surpri- 
singly large sorts of modern date. Their annual shows exhibit 
this fruit in its greatest perfection, and a GooseBerry Book 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 sueceeds but in- 
differently. In the northern, and especially in the eastern 
states, however, the gooseberry, on strong soils, where the best 
sorts are chesen, thrives admirably, and produces very fine 
crops. 

Uses. 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 carli- 
est use made of it appears to have been as a sauce with 
green goose, whence the name, goose-berry. In its ripe state, 
it is a very agreeable table fruit, and in this country, following 
the season of cherries, it is always most acceptable. Unripe 
gooseberries are bottled in water for winter use, (placing the 
bottles nearly filled, a few moments in boiling water, after- 
wards corking and sealing them, and burying them in a cool 
cellar, with the necks downward.) As a luxury for the poor, 
Mr. Lo-don considers this the most valuable of all fruits “ since 
it can be grown in less space, in more unfavourable circum. 
stances, and brought sooner into bearing than any other.” In 
the United States the gooseberry, in humble gardens, is fre: 


214 THE GOOSEBERRY. 

hol 
quently seen in a very wretched state—the frre« poor 2nd small, 
and covered with mildew. This a'ises part.y fiom ignurance 
of a proper mode of cultivation, but chiefly from the soits 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 ‘euttings 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 
weuld always advise planting in an open border, as if the 
soil is sufficiently deep, the plants will not suffer from dryness, 
and should it unfortunately be of a dry nature, it may be ren- 
dered less injurious by covering the ground under the plants 
With straw or litter. In any case a rich soil is necessary, and 
as the gooseberry is fond of manure a pretty heavy top-dressing 
should be dug in every year, around bearing plants. For a 
later crop a few bushes may be set on the north side of a fence 
or wall. 

For the gooseberry, regular and pretty liberal pruning is ab- 
solutely necessary. Of course no suckers should be allowed 
‘0 grow. In November the winter pruning should be perform. 
ed. ‘I'he 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 wnere, without a very thorough thinning out 
of the branches. Asa general rule, it may safely be said that 
one half of the head, including old and young branches (more 


RED GOOSEBERRIES. 21a 


especially the former, as the best fruit is borne on the young 
wooil,) 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, execpt 
to obtain fruit of extraordinary size. 

The crop should always be well thinned when the berries are 
about a quarter grown. ‘The gooseberry is scarcely subject to 

any disease or insect in this country. The mildew, which at- 
tacks the half grown fruit, is the great pest of those wno are un. 
acquainted with its culture. In order to prevent this, it is only 
necessary—Ist, to root up and destroy all inferior kinds subject 
to mildew ; 2d, to procure from any of the nurseries some of the 
best and hardiest Lancashire varieties ; 3d, to keep them well 
manured, and very thoroughly pruned every year. 
_. Wedo not think this fruit shrub can be said to bear well for 
more than a half dozen years successively. After that the 
fruit becomes inferior and requires more care in cultivation. A 
succession of young plauts 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 yea’. ‘The 
last edition of the London Horticultural ~ociety’s Catalogue 
enumerates 149 sorts considered worthy of notice, and Lindley’s 
Guide to the Orchard, gives a list of more than seven hundred 
prize sorts. It is almost needless to say that many of these 
very closely resemble each other, and that a small number 
of them will comprise all the most valuable. 

The sorts bearing fruit of medium size are generally more 
highly flavoured than the very large ones. We have selected 
a sufficient number of the most valuable for all practical pur- 


poses. 
I. Red Gooseberries. 


1. Boarpman’s BritisH Crown. Fruit very large, round- 
ish, hairy, handsome and good. _ Branches spreading. 

2. Cnampacne. A fine old variety, of very rich flavour. 
Fruit small, roundish-oblong, surface hairy, pulp clear ; branch. 
es of very upright g growth. 

‘3. Carprr’s Top Sawyer. Fruit large, roundish, pale red, 
hairy ; ; rather late, flavour very good. Branches drooping 

4. Farrow’s Roarine Lion. An immense berry, and hangs 
late. Fruit oblong, smooth; flavour excellent ; branches 


drooping. 


416 _ GOOSEBERRIES. 


5. Hartsnorn’s Lancasuire Lap. Fruit large, roundish 
dark red, hairy ; flavour very good ; branches erect. 

6. Keen’ s Seepuinc. Fruit of medium size, oblong, hairy , 
favour first rate ; branches drooping. Marly and productive. 

7. Leiew’s Rirteman. Fruit large, roundish, hairy ; fla. 
vour first rate ; branches erect. 

8. Metirne’s Crown Bos. Fruit large, oblong, hairy ; fla- 
vour first rate ; branches spreading. 

9. Miss Bouip. Fruit of medium size, roundish, surface 
downy ; flavour excellent ; branches spreading. 

10. Rep Warrincton. Fruit large, roundish-oblong, hairy ; 
flavour first rate ; branches drooping. 


II. Yellow Gooseberries. 


11. Buerpsiit’s Ducxwine. Fruit large and late, obovate, 
smooth ; flavour good ; branches erect. 

12: Cane’ s BUNKER Hitt. Fruit large, roundish, seiaialics 
flavour good ; branches spreading. 

13. Earty Sutpxur. Fruit middle size, and very early, 
roundish, hairy ; flavour first rate ; branches erect. 

14. Gorton’s Virer. Fruit large, obovate, smooth; fla- 
vour good ; branches drooping. 

15. Hiti’s GotpeN Gourp. Fruit large, oblong, hairy; fla- 
vour good ; branches drooping. 

16. Part’s GotpEN Fieece. Fruit large, oval, hairy ; fla. 
vour first rate ; branches spreading. 

17. Propuet’s Rockwoop. Fruit large and early, roundiski, 
hairy ; flavour good ; branches erect. 

18. YeELLow Cuampacne. Fruit small, roundish, hairy ; fla- 
vour first rate ; branches erect. 

19. YeLtow Batu. Fruit of middle size, roundish, smooth ; 
flavour first rate ; branches erect. 


III. Green Gooseberries. 


20. Coxtters’ Jorty Ancter. Fruit large and late, oblong, 
downy ; flavour first rate ; branches erect. 

21. Berry’s GreENwoop. Fruit large, oblong, smooth; fla- 
vour good ; branches drooping. 

22. Earty Green Hairy, (or Green Gascoigne.) Fruit 
small and early, round, hairy ; ; flavour excellent ; branches 
spreading. 

23. Epwarv’s Jotty Tar. Fruit large, obovate, smooth ; 
Aavour first rate : branches drooping. 

24, Gienton Green. Fruit of middle size, oblong, hairy ; 
flavour excellent ; branches drooping. 


WHITE GOOSEBERRIES. 217 


25. Green Watnut. Fruit middle sized. obovate, smooth ; 
flavour first rate ; branches spreading. 

26. Hepsurn Green Prouiric. Fruit of middle size, round- 
ish, hairy ; flavour first rate ; branches erect. 

27. Massey’s Heart or Oak. Fruit large, oblong, smooth ; 
flavour first rate ; branches drooping. 

28. Parxinson’s Lavret. Fruit large, obovate, downy ; fla- 
vour first rate ; branches erect. 

29. Pirmaston Green Gace. Fruit small, and hangs long, 
obovate, smooth ; flavour rich and excellent ; branches erect. 

30. Warnman’s GREEN Ocean. Fruit very large, oblong, 
smooth ; flavour tolerably good ; branches drooping. 


IV. White Gooseberries. 


31. Crewortn’s Wuite Lion. Fruit large and hangs late, 
obovate, downy, flavour first rate ; branches drooping. 

32. Crompron Suepa QueEN. Fruit large, obovate, downy, 
flavour first rate ; branches erect. 
33. Coox’s Wuite Eacue. Fruit large, obovate, smooth ; 
flavour first rate ; branches erect. 
34. Caprer’s Bonny Lass. Fruit large, oblong, hairy ; fla- 
your good ; branches spreading. 

35. Haptey’s Lapy or THe Manor. Fruit large, roundish- 
oblong, hairy ; flavour good ; branches erect. 

36. Saunper’s CuesHire Lass. Fruit large and very early, 
oblong, downy ; flavour excellent ; branches erect. 

37. Woopwarp’s WuirtesmitH. Fruit large, roundish-ob- 
tong, downy ; flavour first rate ; branches erect. 

38. WetineTon’s Gtory. Fruit large, rather oval ; very 
dowy ; skin quite thin ; flavour excellent ; branches erect. 

39. Waite Honey. Fruit of middle size, roundish-oblong, 
smooth ; flavour excellent ; branches erect. 

40. Taytor’s Bricut Venus. Fruit of middle size, hangs 
’ a long time, obovate, hairy ; flavour first rate ; branches erect. 


———— 


Selection of sorts for a very small garden. Rep; Red War- 
rington, Keen’s Seedling, Crown Bob. Yettrow; Early Sul- 
phur, Yellow Ball. Wuire ; Woodward’s Whitesmith, Early 
White, T'aylor’s Bright Venus, White Honey. Green; Pit. 
maston Green Gage, Green Walnut, Parkinson’s Laurel, 


7 


19 


218 THE GRAPE. 


CHAPTER XVII. 


THE GRAPE. : 


Vitis vinifera, L. Vitacee, of botanists. 
Vigne, of the French; Weintrauben, German ; Vigna, Italian; Vid, o1 Vina, Spamsh 


Tue history of the grape is almost as old as that of man. 
Growing in its highest perfection in Syria and Persia, its* lus- 
cious fruit and the unrivalled beverage which its fermented juice 
affords, recommended it to the especial care of the patriarchal 
tillers of the soil, and vineyards were extensively planted, long 
before orchards or collections of other fruit trees were at all 
common. 

The grapes of the old world are all varieties of the wine 
grape, ( Vitis vinifera,) which, though so long and so universally 
cultivated and naturalized in all the middle and southern por 
tions of Europe, is not a native of that continent, Lut came ori 
ginally from Persia. From the latter country, as civilization ad 
vanced westward, this plant accompanied it—first to Egypt, ther 
to Greece and Sicily, and gradually to Italy, Spain, France 
and Britain, to which latter country the Romans carried it about 
two hundred years after Christ. To America the seeds and 
plants of the European varieties were brought by numerous 
emigrants and colonists within the first fifty years after its set- 
tlement. 

The wild grapes of our own country are quite distinct species 
from the wine grape of Europe—are usually stronger in their 
growth, with larger and more entire foliage, and, in their native 
state, with a peculiar foxy odour or flavour, and more or less 
hardness of pulp. These traits, however, disappear in process 
of cultivation, and we have reason to hope that we shall soon 
obtain, from the wild type, new varieties of high quality, and 
of superiour hardiness and productiveness in this climate. 

The grape vine is in all cases a trailing or climbing deciduous 
shrub, living to a great age,* and, in its native forests, clamber. 
ing over the tops of the tallest trees. In the deep rich alluvial 
soils of western America, it is often seen attaining a truly pro- 
digious size, and several have been measured on the banks of 
the Ohio, the stems of which, were three feet in circumference, 
and the branches two hundred feet long, enwreathing and fes. 


* Pliny gives an account of a vine six hundred years old, and there are said te 
be vines in Burgundy more than four hundred years old, 


THE GRAPE. 219 


tooning the tops of huge poplars and sycamores. Ina cultivated 
state, however, it is found that fine flavour, and uniform pro- 
ductiveness, require the plants to be kept pruned within a small 
compass. 

Uses. ‘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 beau. 
tiful in the dessert. Dried, it forms the raisin of commerce. 
the most excellent of all dried fruits, every where esteemed, 
And wine, the fermented juice, has always been the first of all 
exhilarating liquors. Some idea of the past consumption of this 
product may be formed from the fact that more than 500,000,000 
imperial gallons have been made in France, in a sins!e 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. 

Sort. The universal experience in all countries has establish- 
ed the fact that a dry and warm soil is the very best for the 
vine. Where vineyards are cultivated, a limestone soil, or one 
composed of decaying calcareous rocks, is by far the best ; but 
where, as in most gardens, the vine is raised solely fot its fruit, 
the soil should be highly enriched. The foreign grape will 
searcely thrive well here on a heavy soil, though our native va- 
rieties grow and bear well on any strong land, but the essence 
of all that can be said in grape culture respecting soil is that 
it be dry and light, deep and rich. Frequent top-dressings of 
well rotted manure should be applied to vines in open borders, 
and this should every third or fourth year be alternated with 
a dressing of slacked lime. 

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 midsummer, 
and covered with earth, as layers, root very freely, and make 
bearing plants in a couy.> of years, or very frequently indeed 
bear the next season. 

But the finer varieties of the vine are almost universally pro- 
pagated by cuttings, as that is a very simple mode, and an 
abundance of the cuttings being afforded by the annual trim. 
ming of the vines. 

When cuttings are to be planted in the open border, a some- 
what moist and shaded place should be chosen for this purpose. 
The cuttings should then be made of the young wood of the 
previous years’ growth, cut into lengths about a foot or eighteen 
inches long, and having three buds—one near the top, one at 
the bottom, and the third in the middle. Before planting the 
cutting pare off its lower end smoothly, close below the buds, 


220 THE GRAPE. 


and, finally, plant it in mellow soil, in a, slit made by the spade, 
pressing the earth firmly about it with the foot.* 

The rarer kinds of foreign grapes are usually grown by cut. 
tings of shorter length, consisting only of two buds; and tha 
most successful mode is to plant each cutting in a small pot, 
and plunge the pots in a slight hotbed, or place the cuttings at 
once in the mould of the bed itself. In either case they will 
make strong plants in the same season. 

But the most approved way of raising vine plants in pots is 
that of propagation by eyes, which we have fully explained in 
the first part of this work. This, as it retains the least portion 
of the old wood, is manifestly the nearest approach to raising a 
plant from the seed, that most perfect of all modes with respect 
to the constitution of a plant. In the case of new or rare sorts 
it offers to us the means of multiplying them with the greatest 
possible rapidity. As the grape usually receives its annual 
pruning in autumn or winter, the cuttings may be reduced to 
nearly their proper length, and kept in earth, in the cellar, until 
the ensuing spring. ‘The hardier sorts may be buried in the 
open ground. 

The foreign and the native grapes are very different in their 
habits, in this climate, and, therefore, must be treated differently. 
The native sorts, as the Isabella and Catawba, are cultivated 
with scarcely any further care than training up the branches 
to poles or a trellis, and are, on this account, highly valuable 
to the farmer, while the European varieties are of little value 
in this climate except with especial care, and are, therefore, 
confined to the garden. 


1. Culture of the Foreign Grape. 


The climate of the temperate portion of this country, so fa- 
vourable to all other fruits, is unfortunately not so for the foreign 
grape. ‘This results, perhaps, from its variability, the great ob- 
stacle being the mildew, which, seizing upon the young fruit, 
prevents its further growth, causes st 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 ;f in the small yards or 


* Tn sandy or dry soils the cuttings may be left longer. 
+ The vineries at the seats of J. P. Cushing and Col. Perkins, near Boston, pro 
duce annually many tons of these grapes, grown in the highest perfection. 


« THE GRAPE. 22 
gardens af our cities, owing to the more uniform state of the at. 
mosphere, the foreign grape thrives pretty well; and, finally, in 
all gardens of the middle states, the hardier kinds may, under 
certain modes of culture, be made to bear good fruit. 

Without entering into any inquiries respecting the particular 
way in which: the mildew (which is undoubtedly a parasitica] 
plant,) is caused, we will endeavour to state concisely some 
practical truths, to which our own observation and experience 
have led us, respecting the hardy culture of the foreign grape. 

In the first place, it is well known, to gardeners here, that 
young and thrifty vines generally bear one or two fair crops of 
fruit ; second, that as the vine becomes older if it is pruned in 
the common mode, (that is to say the spurring-in mode of short- 
ening the side branches, and getting fresh bearing shoots from 
main branches every year,) it soon bears only mildewed and 
imperfect fruit ; and, finally, that the older and larger the vine, 
the less likely is it to produce a good crop. 

This being the case, it is not difficult to see that, as the vine 
like all other trees is able to resist the attacks of disease or 
unfavourable climate just in proportion as it is kept in a-younz 
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 renewal system of training consists fe a 
in annually providing a fresh supply of ; 
young branches from which the bearing ; 
shoots are produced, cutting out all the 
branches that have borne the previous 
year. Fig. %i represents a bearing vine 
treated in tnis manner, as it would appear 
in the spring of the year, after having been 
pruned. In this figure, a, represents the ——__xevipenoe 
two branches of last year’s growth trained Fig. 91, Renewul T'rar: 
up for bearing the present year; 5, the ing. 
places occupied by the last year’s wood, which, having borne, 
has been cut down to within an inch of the main arm, c. The 
present year, therejore, 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 | .+ 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. 

19* 


222 THE GRAPE. 


through the more compact and rigid sap vessels of a vine full ot 
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. 

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 bw the 


* See Hoare on the Grape Vine 
+ And never on an arbour, except for the purposes of shade. 


THE GRAPE. 223 


vost, fill in with dry tan, which should be well rammed down 

he 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 of the 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. 

Soit. The border should be thoroughly prepared and pulver- 
ized before planting the grapes. ‘Two thirds of mellow sandy 
loam mixed with one third of a compost formed of well ferment- 
ed manure, bits of broken charcoal, and a little lime rubbish, 
forms 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 Joamy 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 up half a foot below the 
border with small stones or brick bats. 

Prunine. 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, 
out it is laid in, to produce fruit the ensuing season, so that by 


224 THE GRAPE. = 


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 nex 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 
tne 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. In the fourth summer a full crop is produced, both 
in the upper and lower 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 anothe: 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 injury 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 
foliage, appropriates for its own support a portion of the juices 
of the plant that is generated by those branches that do produce 
foliage.” 

RovuTInE OF cuLTurE. 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 


THE GRAPE. — 224 


in tne same manuer. To guard against the sudden changes of 
temperature out uf doors, and at the same time to keep up ag 
moist and warm a state of the atmosphere within the vinery as 
is consistent with pretty free admission of the air during sur 
ehine, 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 io 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 thin- 
ning 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. 

CULTURE UNDER 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 


226 TNE GRAPE. 


wall, and about a foot from the back wall, and returming 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 
the surface the front 
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 
fonr feet distant, 
with the sashes in 

Fig. 92. Plan and section of a very, with fire-heal. 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- 
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 (II.) In this the furnace is indicated at d, 
.u 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, f,) with steps to de- 
scend to the furnace and ash-pit.t| There are two doors A, in 
the vinery at either end of the walk. 


, 
{ 


* This furnace should be placed two feet beiow the level of the flue at e, in or- 
der to secure a draught. after which it may be carried quite level till it enters the 
chimney. An air chamber may be formed round it, with a register to admit heat- 
ed air to the house when necessary. A furnace fourteen inches square and deep, 
with an ash-pit below, in which anthracite 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 hun- 
dred feet long at the country residence of Horace Gray, Esq., Newtown, near 
Boston., It’ is built of wood, with a curved span roof, afier a plan of Mr. Gray’s 
which seems to us to combine fitness and beauty in an unusual degree. 


: THE GRAPE. 227 


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 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 
from 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 
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 leneth 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 
gecond time from the terminal bud, the secondary shoots thus 
{ oduced should be stopped at one joint. And if at that joint 


228 THE GRAPE. 


they push also, then a third stopping must take place at one 
joint, and so on as long as the last terminal bud continues te 
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, ds heat 
should be applied very gently, for the first few days, and 
afterwards very gradually increased. Sixty degrees of Fah- 
renheit’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 in- 
formation 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 
th at of a professional gardener, because we consider it as likely 
io 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. 
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. 
Temperature. 


R=} 
iS = Diary oF THE VINERY. 


_ 
Go | Fesruary. 
Morn 


Commenced fire heat in the vinery. [The 
thermometrical 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. Weather moderate 
and cloudy. 

15 | 50 | 70 | 58 | Weather quite moderate and thawy. Sleet. 

16 | 48 | 60 | 55 |Covered inside border with sand for sprinkling 

» Thaw; Whitewashed the virery. 


17 


18 
19 


21 


22 
24 


25 
26 


27 


50| 55 


51 


40 


57 


67 


75 


70 


THE GRAPE. 229 


58 |Earthen pans on the flues kept filled with 
water, but syringing suspended on account 
of the moisture in the atmosphere, it having 
been damp for three days. Cloudy. 

60 |Washed vines with soap suds. Weather mo. 
derate : a slight snow last night. © 

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. 

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 chim- 
ney 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. 

61|The last seven days have been very mild for 
the season: to-day appears like an April 
day. 

63 |Weather became cold during the night. 

64 | Weather cloudy and thawy for the last three 
days. The floor of the vinery kept con- 
stantly damp, and the flues watered twice at 
night. 

64 |Rainy and thaw. 

65!Muscat of Alexandria vine bleeding at the 
buds. Weather clear and rather cool. 

64|Muscat vine continuing to bleed excessively, 
and finding all attempts to stop it unsuccess- 
ful, 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-appear- 
ed, 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. 

2n 


oo a = Marcu 


| 
E 60} 75 


THE GRAPE. 


65|Morning fine ; afternoon cloudy. When the 
fire is at a red heat, the damper and furnace 
door are closed to keep up the heat. 


71 |Bright morning ; weather cool. 

68 |Quite warm and pleasant for the season, 

64|Weather changed last evening suddenly; a 
cold snow storm set in to-day. Afternoon 
clear. 

63 |Buds of some black Hamburg vines beginning 
to swell. Dug up the inside border, and, 
notwithstanding all precautions, destroyed a 
few of the grape roots, which were within 
three inches of the surface. From this cir- 
cumstance, we have determined not to dis- 
turb the border outside, but merely to loosen 
two inches below the surface : we are satis- 
fied that the vines have been injured by 
deep digging the borders. Cold severe . 
last night temperature 2° below 0. 

68;The cold very severe. The sudden changes 
render it almost impossible to keep a regu- 
lar temperature 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. 

68 | Weather cool and pleasant. 

68 |Buds of the vine in pot breaking. 

64 

63 |Buds of Hamburgs breaking. Snow last night. 

63 

60 |Quite cold last night. Windy. 

62 |Buds of Hamburgs mostly breaking. Owing 
to 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. 

64 |Buds of Muscat of Alexandria breaking. Fruit 
buds appear on the Hamburgs. 


61/The buds have broken remarkably fine: al- 
most 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 back 


THE GRAPE. 231 


ward. Quere—lIs it not owing tu excessive 
bleeding ? 


66 |After this period, the thermometer was observ. 
69| ed only at morning and at night. 
The temperature ranging from 62° to 80s 
during the remainder of the day, with an 
abundance of air in good weather. 


The last six days cloudy; wind east ; quite 
cold last night for the season. 


Topped the fruit-bearing shoots one joint above 
the fruit, and when the lower shoots appear 
weak, top the leading shoot of the vine. 


Discontinued syringing the vines. 


A few clusters of flowers began to open on two 
vines. 


The last three days wind north-east, with 
much rain; to-day sleet and rain. 

Grapes blooming beautifully: keep up a high 
temperature with’ moisture, when the wea. 
ther is cloudy during the day. 


Floor sprinkled to create a fine steam. 


A few clusters of flowers open on the Muscat 
of Alexandria. 


19 | 73| 77| 

20 | 70] 76 

21 | 64| 78 Temperatu:e kept up. The thermometer should 
not be allowed, at this stage of the growth of 
the vines, to fall below 75°; but owing to the 
faulty construction of the house, it has been al- 
most 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. Many of the bunches show great 
promise, and the vines look remarkably vigorous 
and strong, with the exception of one vine, next 
the partition glass, which made the largest wood 
last season, apparently fully ripe and litde pith ; 
notwithstanding these favourable promises, it 
showed little fruit, and the shoots are :anall and 
weak. 

23 | 69] 81 |Cut out about fifty bunches in thinning. 


25 | 74| 78 
26 | 77| 63 
27 | 71} 80 
28 | 73| 75 
29 | 70| 70 
30 | 70| 70 |Commenced syringing again, twice a day, in fine 


~ weather. Moisture is also plentifuliy supplied 
by keeping the pans well filled with water. 


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. [Bv shouldering is un- 
derstood tying up the shoulders on the large 
clusters to the trellis, so that they may not press 
upon the lower part of the bunch. ] 


57 | 73 |Plenty of air admitted. 


LL | 56| 54 |Grapes now swelling off finely. 
{2 | 56| 71 |Abundance of moisture kept up. 


14 | 63 
16 | 69| 70 
17 | 68| 61 
18 | 58} 71 
19 | 68] 74 
20 | 68| 69 
21 | 62] 69 
22 | 70| 76 
23 | 66| 72 
24 | 69| 72 
25 | 70| 72 
26 | 68| 72 
27 | 72) 74 
28 | 74| 72 
29 | 73| 72 
30 | 70| 70 
31 | 62 
a 
2 
i | 69] 68 
-2| 66| 66 
3 | 66] 64 
4 | 66| 68 
5 | 61| 68 
6 | 64| 76 
7 | 69: 70 
8'61| 70 
9 | 62; 70 
1) | 64: 69 
11 | 64| 64 
12 | 55| 69 


THE GRAPE. 233 


73|A fine rain to-day. The month has beer rather 


cool; several nights the past week the earth 
has frozen slightly. The grapes are now swell- 
ing finely. Continue to thin the fruit daily. 


68/The process of thinning the berries continued, 


taking out some almost every day, and always 
the smallest. 


Abundance of air given in fine weather. 


Next year’s bearing wood carefully laid in. 


68|}The month of May has been, as a whole, unta- 


vourable for the grape. Much rainy and dull 
weather: we have been obliged to light fires 
every night, and occasionally in the day. The 
grapes have been often looked over and thinned, 
yet there is no doubt the scissors have been used 
too sparingly. 


All lateral branches cut clean out. 
Bunches supported by tying to the trellis. 


The grapes have now completed their stoning pro- 


cess, and a few near the furnace swelling off. 
No mildew, or disease of any kind, has yet been 
discovered, and the vines generally have the 
most healthy and vigorous appearance. The 
weather has been dull and disagreeable, which 
has rendered fires necessary. 


13 | 66| 66|A few of the black Hamburgs aud Zinfindals, 


234 THE GRAPE. 


near the flue, perceived to ve changing colour 
Weather quite unfavourable ; fires at night. 


14 | 65} 71 
15 | 71 | 62 |Syringing now discontimued. 
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. 


23 | 64] 62|The grapes are now swelling finely. Those at 
the western flue mostly coloured ; also the Zin- 
findal next. ‘The second vine from the partition, 
having to sustain the heaviest crop, is rather 
backward, and we fear some of the berries may 
shrink : having left different quantities on vines 
of the same apparent strength, we shall be able 
to ascertain their powers of maturation. 

After this period the thermometrical observations 
were discontinued ; as the crop was now begin- 
ning to colour, and the weather generally warm, 
abundance of air is admitted in all fine weather. 

26 | —|—JBunches of the Zinfindal near the furnace, and at 
the top of the house, are now perfectly coloured, 
and apparently ripe. Ceased making fires. 

29 | —|—JA little air is admitted at night. Weather de- 
lightful. 


July 4.—Cut six bunches of Zinfindal grapes; the largest 
a pound and a half; weight of the whole, five pounds anda 
quarter. 

6th.—Exhibited Zinfindal grapes at the Massachusetts Hor- 
ticultural Society. 

13th.—Exhibited black Hamburg grapes at the Massachu- 
setts Horticultural Society’s room. 

15th.—A few bunches of the Muscat of Alexandria are now 
ripe ; the flavour exceedingly fine. 

20th.—Continued to cut Zinfindal grapes. 

22d.—The ripening of all the grapes being now completed, 
we have not deemed it necessary to continue the diary. In the 
vinery we shall eut about two hundred and thirty pounds of 
grapes from nine vines, [being about twenty-five pounds to 
each.] The Hamburgs average nearly one pound and a quar- 
er 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 

20* 


THE GRAPE. 234 


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. 10/h.—Again exhibited some of the Hamburg grapes 
at the Massachusctts Horticultural Society’s room. One fine 
bunch weighed two and a half pounds, and a beautiful cluster 
of Muscat of Alexandria one pound Some of the berries of the 
former measured three inches in circumference, and the latter 
three and a quarter by three and three quarter inches. 

Another season we intend to use a larger quantity of soap 
suds on the grape border. Have not paid sufficient attention 
to the watering of the border, and the inside, especially, must 
have suffered. Another fault to be removed next year is, to tie 
up all the projecting grapilons as well as the shoulders, which 
would allow the grapes to swell without crowding. 

The grapes in the cold house are swelling finely. The 
bunches were thinned much more severely than in the vinery, 
but, notwithstanding this, they are all filled un, and many are 
too crowded. The berries are also larger than the grapes in the 


shrinking of grapes: none of the clusters in the vinery were 
affected ; but in ihe cold house, some shriveiling was perceived 
on a few bunches. We are inclined to believe that the moisture 
given after the grapes begin to colour, and want of sufficient 
air, are the causes. 

To insure a good crop of grapes, we are satisfied that they 
must have—plenty of heat—plenty of air—plenty of moisture— 
severe thinning of bunches—and severe thinning of berries. The 
vines, also, must be pruned often, and kept free: the wood 
never crowded. Great attention must be paid to the airing of 
the house, which must be done gradually, that there may be at 
no time a sudden change in the temperature. 

With such attention, and the prerequisite of a rich border, 
on a dry subsoil, good crops of fine grapes are always to be ob- 
tained. The vines require much moisture until they have com- 
pleted their last swell, when the moisture should be withdrawn.”’ 


INSECTS AND DISEASES. When properly grown under glass, 
the grape is a very vigorous plant, liable to few diseases. The 
bleeding which often happens at the commencement of growth, 
usually ceases without doing barm, 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 time and sulphur, after which, the house must 
be kept closed for halfaday. The smaller insects which oa. 


236 THE GRAPE. 


sionally prey on the young shoots, are easily kept down by 
syringing the parts affected, with a solution of whale oil soap. 

Varieties. There are in the catalogues a vast number of 
names of grapes, many of which belong to the same fruit. But 
there are really only twenty or thirty varieties which are a‘ all 
worthy of cultivation in gardens. Indeed, the most experienced 
gardeners are satisfied with half a dozen of the best sorts for 
their vineries, and the sorts universally admired are the Dlack 
Hamburgh, Black Prince, White Muscadine, and Musce.. of 
Alexandria. We will describe all the, finest foreign grapes 
that have been introduced, and for the sake of simplifying their 
arrangement, shall divide them into three classes ; Ist, those 
with dark red, purple or black berries ; 2d, those with white or 
yellow berries ; 3d, those with light red, rose-coloured, gray, or 
striped berries. 


Class I. Grapes with dark red, purple, or black berries. 


1. Brack Ciuster. ‘Thomp. 


Black Morillon. Lind. Morillon noir. 

Auverne. France Pineau. of the 
Auverna. . Auvernas Rouge. 

Pineau. Miller. Vrai Auvernas. French. 
True Burgundy. Raisin de Bourguigne. 

Small Black Cluster. Speechly. Burgunder. . 

Black Burgundy. Rother. me he 7 

Early Black. Schwarzer. ; 


This excellent hardy grape is the true Burgundy grape so 
highly valued for wine in France. It is readily distinguished 
from Miller’s Burgundy, by the absence of the down on its 
leaves, which peculiarly distinguishes that sort. The fruit is 
very sweet and excellent, and the hardiness of the vine renders 
it one of the best varieties for the open air in this climate. 

Bunches small, compact, (i. e. berries closely set.) Berries 
middle sized, roundish-oval. Skin deep black. Juice sweet 
and good. Ripens in the open air about the 20th of September. 
Thompson gives more than 40 synonymes to this grape. 


2. Brack Frontienan. § Thomp. 


Muscat Noir. 
Sir William Rowley’s Black. 
Ha ei = oir Ordinaire. 

urple Frontignan. 
Black Foatigae. Th ae 
Purple Constantia. a 
Black Constantia, (of some.) 
Bourdales des Hautes Pyrénées. 
Muscat Noir de Jura 


An excellent grape for the vinery, originally from the town 


FOREIGN GRAPES. 237 


of Frontignan, in France, where it and other similar sorts ere 
iargely cultivated for making the Muscadine or Frontignac 
wine. 

Bunches rather long. Berries of medium size, round, quite 
black. Skin thin, flavour musky and rich. Ripens in Octoter. 
A good bearer. 

The BLUE FRONTIGNAN, (Violet Frontignan and Black Con- 
éantion, of some,) is rather inferiour to the above, having only a 
slightly musky flavour; the bunches are more compact, the 
berries not quite round, purplish, with a thick skin. 


3. Brack Hampures. § Thomp. Lind. Speechly. 


Warmer’s Black Hamburgh. Frankenthaler. 

Purple Hamburgh. Frankenthaler Gros Noir. 

Red Hamburgh. Tro! .unger. 

Brown Hamburgh. Biue Trollinger. of various 
Dutch Hamburgia. Troller. European 
Victoria. Welscher. gardens. 
Salisbury Violet. Fleish Traube. ac. to 
Hampton, Court Vine. Hudler. Thomp. 
Valentine’s. Languedoc. 

Gibaralter. Mohrendutte. 

Frankendale. Weissholziger Trollinger. 


The Black Hamburgh has long been considered the first of 
black grapes for the vinery, but it will very rarely perfect its 
fruit out of doors. Its very large size and most luscious fla- 
vour render it universally esteemed. 

Bunches large, (about nine inches deep,) 

_ and mostly with two shoulders, making it \ 
broad at the top. Berries very large (fig. 

93,) roundish, slightly inclining to oval. 

Skin rather thick, deep brownish purple, 

becoming nearly black at full maturity. 

Flavour very sugary and rich. A good and 

regular bearer. 

Witmor’s New Brack Hampurcu is a 
recent variety which is said to bear larger yyy 93, Black Ham- 
and handsomer fruit. burgh. 


4. Buacx Prince. § Lind. Thomp. 


Alicant. Sir A. Pytches’ Black. ! 

Black Spanish. Pocock’s Damascus. Ae 
Black Valentia. Cambridge Botanic Garden. The 
Black Portugal. Steward’s Black Prince. omp. 
Boston. Black Lisbon. 


The Black Prince is very highly esteemed. It is hardier 
than the Black Hamburgh, ripening very well here in good 
situations in the open air, and bearing profusely, with the easiest 
culture, in the vinery. 


238 THE GRAPE. 


Bunches long and not generally shouldeied, berries large, 
ratuer thinly set, ove! Skin thick, black, covered with a thick 
dlue bloom. Flavour first rate—sweet and excellent. 


5. Brack Lomparpy. § Lind. Thomp. 


Wests’ St. Peters. 
Poonah. 

Money’s. 

Raisin des Carmes. 
Raisin de Cuba. 


Bunches large and long, with shoulders. Berries large, 
roundish-oval. Skin thin, very black at maturity. Flavour 
very rich and sugary. ‘The leaves are rather small, and turn 
purple as the fruit ripens. ‘lhompson considers this synony- 
mous with the Poonah grape introduced by Sir Joseph Banks, 
from Bombay. lt requires a pretty high temperature, and is 
then a great bearer. 


6. Brack Morocco. Thomp. 


Le Ceur. Lind. 

Ansell’s Large Oval Black. 
Black Muscadel. 

Raisin d’ Espagne. 


A large and showy grape, ripening late, but requiring a good 
deal of heat. The blossoms are a little imperfect, and require 
to be fertilized with those of the Black Hamburgh, or some 
other hardy sort. 

Bunches large ; berries very large, oval; skin thick, dark 
red, flavour tolerably sweet and rich. 


7. Brack Saint Peter’s. § Thomp. 


Saint Peter’s. Lind. Speechly. 
Black Palestine. 
Oldaker’s West’s St. Peter’s. 


A capital variety, ripening quite late and wnich 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. 


Rea Muscat of Alexandria. Lind. 
Red Ficntinac of Jerusalem. 


Bunches large, and shouldered. Berries large, oval, skin 


FOREIGN GRAPES. 239 


thick, of a reddish colour, becoming black at maturity. Flesh 
quite firm, with a rich musky flavour. Requires a vinery wih 
fire-heat. 


9. Brack Tripot1. Thomp. 


Black Grape from Tripoli. Lind. Speech. 


This grape, which we have not yet seen in fruit, is said to be 
a large and very excellent one, ripening late, and well worthy 
of a place in the vinery. It requires some fire-heat. 

Bunches of medium size, shouldered, rather loose. Berries 
large, round, often slightly flattened. Stones quite small. Skin 
thin, purplish black, slightly covered with bloom. Flesh tender 
and sweet, with a very high favoured, 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. Brack 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. Karty Brack Jury. § Thomp. Lind. 


July Grape. 

Madeleine. 

Madeleine Noir. 

Raisin précoce. Portéau. 
Morillon Hatif. O. Duh. 


De St. Jean. 

Schwarzer Friihzeitiger 

Burgunder. of the 
August Traube. Germans, 


Jacobs straube. 


The earliest of grapes, and chiefly valued for the dessert on 
that account. In the open air it ripens, here, the last of July, 
or early in August. The leaves are rather small, and light 
green above and beneath. 

Bunches small and compact. Berries small, quite round. 


240 THE GRAPE. 


Skin thick, black, covered with a blue bloom. Flavour mode- 
rately sweet, but not rich or perfumed. 


13. Esrerrone. Thomp. Lind. 


Turner’s Black. 
Hardy Blue Windsor. 
Cumberiand Lodge. 


The Esperione is a hardy, luxuriant, and prolific grape, 
growing as well in the open air as the Muscadine, and ever 
better in many situations. It is yet very rare with us, bui 
merits more general cultivation. 

Bunches !arge, shouldered, like the Biack Hamburgh in size. 
Berries round, or occasionally flattened, and often indented with 
a groove. Skin thick, dark purple, powdered with a thick blue 
bloom. Flesh adheres to the skin, of a pleasant, sprightly fla 
vour, not very rich. 


14. Mituer’s Burcunpy. Lind. Thomp. Speechly. 


Miller Grape. Miller. 

Le Meunier. Mullevrebe. 

Morillon Taconné. Morouie Farinaccio. | of European 
Fromente. 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 miiler’s grape. 

Bunches short, thick, and compact. Berries roundish-oval, 
very closely set together. Skin thin, black, with a blue bloom. 
Flesh tender, abounding with a sweet high flavoured juice. 
Each berry contains two small seeds. 


Class II. Grapes with White or Yellow berries. 


15. Crorat. Thomp. Lind. Duh. 


Parsley-leaved. 

White Parsley-leaved. 
Parsley-leaved Muscadine. 
Malmsey Muscadine. 
Raisin d’Autriche. 


The Parsley-leaved grape, as its name denotes, is remarkable 
for its very deeply divided leaves, quite unlike those of anv 


FOREIGN GRAPES. 241 


otmer 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 fla 
youred juice. 

There is a variety of this grape with red fruit. 


16. Cuassetas Musqvé. § Thomp. Duh. 


Musk Chasselas. 
Le Cour. 


A very delicious grape, the highest flavoured Chasselasg, 
naving much of the flavour of the Muscat of Alexandria. 

Bunches of medium size, long and rather loose. Berries 
middle size, round. Skin thin, yellowish white. Flesh tender 
with an abundant juice, of a rich musky flavour. Leaves 
smaller and deeper green than those of the Sweetwater or Mus 
cadine. 


17. Cuartsworta Toxay. Thomp. 


A new variety very recently received from England, reputea 
to be of superior quality. 
Bunches long, compact. Berries large, oval; skin thick, 


white. Flavour rich and excellent, with a Muscat perfume. 


18. Earty Wuire Matvasia, Thomp 


Morna Chasselas. Mornair blanc. 

Early Chasselas. Le Melier. of the 
Grove End Sweet Water. Melier blane. French. 
White Melier. Blanc 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 
selas or Royal Muscadine. Berries round, yellowish white. 
Skin thin. Flesh sweet, juicy and agreeable in flavour. 
Ripens in August. The leaves aie pale green on the upper 
side, slightly downy below, cut into five, rather deep lobes. 


19. Pirmastron Wuite Ciuster. § 


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. 


21 


242 THE GRAPE. 

Bunches of :nedium size, compact and shouldered. Bernex 
middle sized. round. Skin thin, amber colour, occasionai:v 
tinged with a little russet when fully ripe. Flesh tender, juicy, 
sweet and excellent. 


20. Royat Muscapinz. § Thomp. Lind. Mill. 


Amber Muscadine Chasselas blane. 

Early White Teneriffe. Chasselas de Fontainebleau. 

Golden Chasselas. D’ Arbois. ha to 
White Chasselas. Raisin de Champagne. Thomp. 
Chasselas doré. Amiens. 


A truly excellent grape in all respects—one of the very best 
for hardy culture in this climate, or for the vinery. It is every 
where highly esteemed, and is the Chasselas 

par excellence of the French. 


: f Bunches large, and shouldered. Berries, 
(fig. 94,) larger than those of the Sweetwater, 
round. Skin thin, at first greenish white, but 
turning to an amber colour when fully ripe. 


Flesh tender, with a rich and delicious fla- 
vour. Ripens here about the 20th of Septem. 

‘Wiisedind ber. Wood and foliage stronger than those of 
the Sweetwater. : 


21. Scorcup Wuire 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. Berries medium sized, 
roundish-oval. Skin white, thin. Flesh tender, juicy, sweet, 
and excellent. 


22. Syrian. Thomp. Lind. Speech. 


Jews. 


This is believed to be the grape mentioned in the seriptures 
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 193 lbs. It is much inferiour in fla. 
vour to No. 24, and i is, perhaps, therefore scarcely pisithici in) 
a small collection. 9 


FOREIGN GRAPES. . 248 


Bunches enormously large. and regularly formed, with broad 
Rhou.ders. 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-trancparent, 
yellowish-green, a little tinged with russet when ve.g ripe. 
Juice a little acid at first, but rich and excellent at matt sity. 


24, Wuite Muscat or ALexanpria. § Thomp. L‘ad, 


Frontniac of Alexandria. Miller 
Jerusalem Muscat. S 5 
Malaga. 

White Muscat. 

Totrenham Park Muscat. 

White Muscat of Lunel. 

Lunel. 

Muscat d’ Alexandria. 
Passe-longue Musqué. Duh. 
Passe Musqué. 

Zebibo, (of Sicily.) 


The most delicious of all grapes, but requires tv be grown 
under glass in this climate. In favourable seasons it reaches 
‘maturity well in a vinery without fire-heat, but it can scarcely 
be said to attain its highest flavour except with the aid of artifi- 
‘cial heat. 

Bunches very large, often 9 to 12 inches a 
Jong, rather loose and irregular. Berries, se 
(fig. 95,) very large, an inch or more long, ! 
oval, Skin thick, white or pale amber when 
fully ripe. Flesh quite firm and crisp, with 
a peculiarly musky, rich, perfumed flavour, 
very delicious. Seeds small, and occasion- 
ally absent from the larger berries. This | 
variety is a very strong grower, and is — 
raised in great perfection. about Boston. It 
will hang a long time on the vines. 

Mr. Thompson considers the MAtaGa Fig. 95. White Muscat 
grape (brought to this country in jars,) as — of Alexandra. 

onymous. It is picked so early for importation as to have 
little flavour. - 


244 . THE GRAPE. 


The Cannon-Hatt Muscat, an English seedling, closely re. 
sembles this grape, but the flesh is firmer, the skin yellower, and 
it is not quite so rich in flavour. It also sets rather badly, re- 
quiring to be fertilized by hand with the pollen of some other sort, 


25. Wuite Frontienan. § Lind. Thomp. 


White Constantia. Moschata Bianca. 

White Frontmiac. Moseado Bianco. 
Nepean’s Constantia. Moscatel Commun 
Museut Blune. Muscateller. 

Raisin de Frontignan. Wiesser Muscateller. 
Muscat Blane de Jura. Weisse Muscaten Traube. 


‘yhe White Frontignan is a very favourite grape, as the 
\.. ay names, quoted above, by which it is known in various 
p»-ts of Europe sufficiently prove. Its hardy habit, uniform 
picuuctiveness in the vinery, and most luscious flavour, make 
it every where esteemed. 

Bunches of medium size, or pretty long, and without shoul- 
ders. Berries middle sized, round, rather thickly set. Skin 
thin, wull white or yellow, covered with a thin bloom. Flesh 
tender, with a rich, perfumed, musky flavour. 


26. Wuite Sweetwater. Thom». 


Early White Muscudine. 
White Muscadine, (of Lind.) 
Early Sweetwater. 
Stil!ward’s Sweetwater. 
Dutch Sweetwater. 
Chasselas Precoce. 
Chasselas Reval. 

Water Zoete Blanc. 


This g:are is better known, and more commonly cultivated 
than any other in this country, althougn it is inferior to the 
Royal Muscacine. 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, shouidered. 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. Wuite Toxay. Thomp. 
Genuine Tokay. Lind. Speech. 


Gray Tokay ? 
Tokai blane. 


This is the fruit from which the delicious Tokay wine of 


FOREIGN GRAPES. ' 245 


Alungary is made. We have ripened it very well in the open 
gir. Its flavour is good and its aroma peculiarly agreeable. 

Bunches of medium size, compact. Berries rounded oval, 
closely set. Skin thin, of a dull white. Flesh very delicate, 
sweet and perfumed. Leaves deeply 5-lobed, and covered with 
a satiny down on the lower surface. 


28. Wuite Hamsurcu. Thomp 


White Lisbon. 
White Portugal. 
White Raisin. 


This is the Portugal grape of cornmerce which is so largely 
exported to different parts of the world in jars. It is not a high 
flavoured though a very showy grape, and will hang a long 
time on the vines after maturity. It requires a vinery. 

Bunches very large and loose. Berries large, oval. Skin 
thick, greenish-white. Flesh solid, sweet, and sometimes with 
a slight Muscat flavour. Bunches of this variety weighing over 
three pounds have been grown near Boston. 


29. Waite Nice. Thomp. 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 
flowny beneath. 


30. Wuire Risstinc. Thomp. 


Schloss Johannisberg. 
Rudesheimerberg. 
Reissling. 

Petit Riessling. 
Grosser Riessling. 
Réssling. 

Kleier Rissling. 


The most celebrated grape of the Rhine, producing the ele. 
brated hock wines. It is yet little known in this country, but 
from its very great hardiness and productiveness, in the cold 
districts of its native soil, we hope to find in it a valuable ac- 
quisition for »ur gardens—if not for our vineyards. 

21* 


246 THE GRAPE. 


Bunches of medium size, compact. Berries. rather small, 
round. Skin thin. Flesh tender and juicy, with sweet ana 
sprightly pleasant flavour. 


Class III. Grapes with light red, rose-coloured, or striped 
berries. 


31. Atepro. Thomp. Lind. 


Switzerland Grape. 
Striped Muscadine. 
Variegated Chasselas. 
Raisin Suisse. 
Raisin d’Aless. 
 Chasselas panache. 
Maurillan panaché. 
Maurillan noir panache. 


A very singular grape, the berries being mostly striped with 
white and black in distinct lines ; or sometimes half the buneli 
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 Frontienan. § Thomp. Lind. 


Red Frontignan, (of some. 
Grizzly Frontignac. 

Red Constantia. 

Muscat Rouge. 

Muscat Gris. 

Muscado Rosso. 

Kiimmel Traube. 

Grauer Muscateller. 


This delicious grape requires to be grown in a vinery when 
it is, to our taste, scarcely surpassed. 

Bunches rather long, with narrow shoulders, Berries round, 
of medium size, and growing closer upon the bunches than 
those of the White Frontignan. Skin thick, pale brown, blend- 
ed with red and yellow. Flesh very juicy, rich, musky and 
high flavoured. 

The Rev Frontignan 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 shouiders, berries perfectly round, and 


FOREIGN G#ATEs. 247 


deep red, flavour excellent. These two sorts require more 
eareful comparison. . 


33. Kyigut’s VARixGaTED CuasseLas. ‘Thomp. 


Variegated Chasselas. Lind 


A hybrid seedling, raised by Mr. Knight from the White 
Chasselas, impregnated by the Aleppo. A curious and pretty 
fruit, but not first rate in flavour. 

Bunches rather long, unshouldered. Berries below the mid. 
dle size, round, loosely set. Skin quite thin, white, shaded 
with bluish violet, sometimes becoming purplish in the sun. 
Flesh tender, sweet, and pleasant. The leaves die off in au- 
tumn of fine red yellow and green colours. 


34. Lomparpy. Thomp. Lind. 


Flame Coloured Tokay. 
Rhemish Red. 
Wantage. 

Red Grape of Taurida. 


The Lombardy is remarkable for the very large size of the 
bunches, which are frequently twelve to eighteen inches long. 
It is a handsome fruit, the berries thickly set, (so much so as to 
need a good deal of thinning,) and it requires fire-heat to bring 
it to full perfection. 

Bunches very large, handsomely formed, with large shoulders. 
Berries large roundish. Skin thick, pale red or flame colour. 
Flesh firm, sweet, with a sprightly, very good flavour. 


35. Rep CuasseLas. Thomp. Lind. Fors. 


Red Muscadine. Déill. 
Chasselas Rouge. Duk. 


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. 


II. Cultzvation of the Native Grapes. 


The better varieties of the native grapes, as the Isabella, Ca. 
tawba, etc., are among the most valuable of fruits in the middle 


248 THE GRAPE 


states. Hardy, vigorous, and productive, with very trifling 
care they yield the farmer, and the common gardener, to whom 
the finer foreign sorts requiring much attention and consideralie 
expense in culture, are denied, the enjoyment of an abundance 
of very good fruit. In the neighbourhood of New-York and 
Philadelphia their culture is carried to a large extent for sup- 
plying the markets, a single grower on the Hudson, (Dr. Ur- 
derhill,) sending thousands of baskets to New-York annually. 
In this part of the country no fruit is more common than the 
Isabella grape, and many families preserve large quantities for 
use during the winter months, by packing thern away, as soon as 
ripe, in jars, boxes, or barrels, between layers of cotton batting— 
in which way they may be kept plump and fresh till March. 

North of the 42° of latitude, and east of the Hudson river, 
these varieties, except in favourable situations, do not always 
succeed perfectly—the summers being frequently too short to 
mature their fruit, and the winter injuring the vines ; but this 
may be guarded against by planting them against the south side 
of walls and buildings. In nearly all the middle and western 
states they thrive perfectly. But in many localities ai the 
south, especially in Georgia, the fruit is very liable to rot be- 
fore ripening, and this is most successfully remedied by allow- 
ing the vines to run very high—in the tops of trees, or upon a 
very tall trellis. 

The varieties of native grapes at present grown are chiefly 
either the finer sorts of wild species, or, which is most g«nerally 
the case, they are accidentally improved varieties, tuat have 
sprung up in woods and fields from wild vines. ‘i‘hey are, 
therefore, but one remove from a wild state, and, as extensive 
trials are now being made by various cultivators iv produce 
new varieties from these, there is little doubt that in a few 


years we shall have many new native sorts, combining the good’ 
ft y ’ g 


qualities of the best foreign grapes, with the hardiness of the 
indigenous ones, and with also the necessary adaptation to the 
various soils ar.d climates of the United States. 7 

Garpen Cutture. The garden culture of these grapes is 
very easy. They grow with vigour in any soil not absolute! 
poor, and bear abundant crops in sandy or heavy soiis, though 
being of grosser habit than many of the foreign grapes, they 
prefer a rather strong and rich soil. One of the firse points ts 
be attended to in planting them is to secure a perieetly sunny, 
open exposure, as it may always be assumed that, with us, no at- 
mosphere can be too bright or sunny for the grape ; for although 
it will make the most luxuriant and vigorous shoo. in the shad 
of trees or buildings, yet the crops will be small and uncertain, 
and the berries will be likely to fall a prey to mudew. 

In the second place the vines should be kept unthen moderate 
bounds, and trained to an u»~izht trellis. The ssabella and Ca 


THE GRAPE. 24% 


tawba are so rampant in their growth, when young, that the in. 
dulgent and gratified cultivator is but too apt to allow them tc 
cover a large space. Experience, however, has convinced us 
that this is an error. For two or three seasons, vines of great 
size will produce enormous crops,* but they soon exhaust the 
supply of nourishment at hand, (which, indeed, it is difficult to 
supply again,) the vine becomes filled with useless, old wood, 
and speedily becomes unfruitful and worthless. About 6 or 8 
feet apart we have found to be the best distance at which to plant 
the native grapes. Assuming the trellis to be 8 feet high, then 
each vine will extend either way 3 or 4 feet, covering a space 8 
feet square. In this form, the roots and branches extending but 
a short distance, they may be kept in high vigour, and a state 
of constant productiveness, for a great length of time. 

The system of pruning and training these grapes generally 
pursued is the upright mode, with the spur mode of training. 
The first seasons’ growth of a newly planted vine is cut back 
to two buds the ensuing fall or spring. These two buds are 
allowed to form two upright shoots the next summer, which, at 
the end of the season, are brought down to a horizontal position, 
and fastened each way to the lower horizontal rail of the trellis, 
being shortened at the distance of three or four feet from the 
root—or as far each side as the plant is wished to extend. The 
next season, upright shoots are allowed to grow one foot apart, 
and these, as soon as they reach the top of the trellis, are also 
stopped. ‘The next year, the trellis being filled with the vines, 
a set of lateral shoots will 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 an- 
nually supply its place, to be again cut out at the winter pruning, 

After several years bearing, if it is found that the grapes fail 
in size or flavour, the vines should be cut down to the main 
horizontal shoots at the bottom of the trellis. They will then 
speedily make a new set of upright shoots which will produce 
very abundantly, as at first. 

It cannot be denied that the renewal system of training, (see 
page 221,) is certain of yielding always the largest and finest 
fruit, though not so large a crop—as half the surface of the vine 
is every year occupied with young wood, to take the place of 
that annually cut out. 

What we have already stated, in page 222, respecting pruning 
will apply equally well here. Ifthe vine is fully exposed to the 


* An old vine of the Isabella, still standing in these gardens, las roduced 3,000 
slusters of grapes in a year. 


259 THE GRAPE. 


sun it will require very little suremer 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 maxing 
new growth.) the larger and higher flavoured will be the fruit ; 
careful experiments having proved that there is no more suc- 
cessful mode of impoverishing the crop of fruit than that of 
pulling off the leaves. 

The annual pruning of the hardy grapes is usually perform- 
ed during mild days in February or March—at least a month 
betore vegetation is likely to commence. Many cultivators 
prefer to prune their vines in November, and, except for cold 
latitudes or exposures, this is undoubtedly the better season. 

Every third year, at least, the borders where the vines are 
growing should have a heavy top-dressing of manure. The 
vine soon exhausts the soil within its reach, and ceases bearing 
welt when that is the case. We have frequently seen old and 
impuverished vines entirely resuscitated by digging in about the 
roots, as far as they extend, a very heavy top-dressing of slightly 
fermented stable manure. 

VINEYARD CULTURE. While many persons who have either 
made or witnessed the failures in raising the foreign grapes in 
vineyards in this country, believe it is folly for us to attempt 
lo 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 Cincinnau. 
The Swiss, dt Vevay, first commenced wine-making in the West, 
but to the zeal and fostering care of N. Longworth, Evq., of 
Cincinnati, one of the most energetic of western horticulturists, 
that district of country owes the firm basis on which the vine 
culture is now placed.* The native grapes—chiefly the Ca- 
tawba—-are entirely used there, and as many parts of the middle 


* From an interesting letter on this subject which Mr. Longworth has kindly 
favoured us with, we gladly extract the following, knowing how much it will in- 
terest the practical reader. 

“Tcan scarcely now state the present extent of the culture of the grape for 
wine in this country. We have a large German population who are yearly plant. 
ing new vineyards, and I believe the Ohio river will be, in the course of the next 
century, as celebrated for its wine as the Rhine. Afer 30 years of experience, 
with vines from Madeira in the south, and the mountains of Jura in the north, 
and most of the intermediate latitudes, Iam satisfied that the foreign vine can 
never succeed with us. Nor do I belivve in its acclimation. I have cultivated 
the Chasselas for the table for 32 years, and it does not now succeed so well as it 
did the first few seasons that 1 had it. Uhave found two or three foreign varie 


‘ 


THE GRAPE. 251 


states are quite as favourable as the banks of the Ohio for these 

varieties, the much greater yield of these grapes leads us to be 

lieve that we may even here pursue wine-making profitably. 
The vineyard culture of the native grape is very simple 


se 

ties that may be worthy of cultivation, and one that may make a wine equal ta 
Madeira, but it produces small wood and will not bear a large crop. It was re- 
ceived from Prince under the name of the Missouri, but it is clearly a foreign 
grape, and I believe of the Pineau family. We must rely on our native grapes, 
and new Varieties raised from their seed. Our best success, with present materials, 
will be with the Catawha grape, as we can make from it a wine equal to the best 
Hock, and with a finer aroma. I sent recently a sample of some Catawba wine 
to New-Orleans, and was offered the highest price of Hock wine if I would for- 
ward a quantity for sale. 

The Isabella rots with us more than other grapes, and is only fit to make a sweet 
wine by adding sugar. I have made a fine, white, sweet wine from it, and have 
samples now 12 years of age. The Ohio grape is, with us, quite as hardy as the 
Catawba and Isabella. It does not bear to be crowded, but requires the full bene- 
fit of the sun and air. I deem it better for the table than for wine, as it is free from 
the hard pulp common to most of our native grapes. 

The cultivation of the grape at Vevay is on the wane, as they cultivate only 
one variety—the Cape grape—a native sort, otherwise known as the Alexander’s, 
or Schuyliill Muscadell. From it they may make a rough, red, acid wine. This 
same grape makes a wine resembling, and equal to, the Tenereiffe, when made 
without being fermented on the skins, and with the addition of brandy as is usua! 
with the Tenereiffe. 

I have now l4 vineyards, under the management of Germans and Swiss, aid 

’ containing about 70 acres. The wine meets a ready sale with our German popu- 
lation, at prices varying from 75 cents to one and a half dollars per gallon, by the 

uantity. 

‘ The Ting requires a good soil, and is benefitted by well rotted manure. For 
aspect I prefer the sides of our hills, but our native grapes would not succeed well 
in a dry sandy soil, particularly the Catawba, which is a cousin german to the old 
fox-grape, that prefers a spot near a stream of water, The north sides of our hills 
are the richest, and I believe they will, as our summers are warm, in the majority 
of seasons produce the best crops. In my first attempts at vineyard culture, to 
gratify my Germans, I went to unnecessary expense in deep trenching. In a loose 
soil, like mine, it can do no good; in a clay soil it is injurious to put the rich soil 
below and have from one to two feet of clay on the top. ‘The root seldom gets to 
the rich soil, and grows too near the surface, which should be guarded against, 
as the fruit then suffers from the drought. Deep ploughing is better, and is not 
a twentieth part of the expense. Where va hill is steep, trenching and walling—or 
sod terracing, is necessary. 

I believe our best wine will be made in latitudes similar to ours. A location 
farther north may answer well if the ground be covered with snow all the winter, 
to protect the vine. It is to this cause that they are indebted for their saccess in 
the cultivation of the grape on the Jura mountains, in France. There is little 
doubt, that the grape will bear better with us, and (judging from samples I have 
a Hen the first grower at the south,) will make a better wine here than in 

arolina. 

There was lately published an absurd statement respecting the product of a 
vineyard at the south—that the product was at the rate of 3,400 gallons of wine to 
the acre. This arose from a false calculation, made by measuring the yield of a 
single vine, which grew over the top of a tree, and calculating the product of the 
vineyard by the space occupied by the root of this vine! One favourable year I 
selected, from the best part of one of my vineyards, the fourteenth part of ar. nere, 
the product of which was 105 gallons—at the rate of 1,470 gallons per acre. The 
best crop I have ever seen, was here, at the vineyard of Mr. Hackinger, a Ger- 
man—about 900 gallons to the acre, from the Catawba grape. It was a truly 
gratifying sight to see, in the midst of the vintage, his aged father sitting in his 
arm chair, under the shade of a tree, in the centre of the vineyard, with his bot: 
tle and glass “ just as he did in Gerinany.” 

We generally leave six feet between the rows, and use the plough, setting tha 

plaris 3 to 4 feet apart, and triining them to stakes about 6 feet high. The Ger 


252 THE GRAPE. 


Strong loamy or gravelly soils are preferable—limestone soils 
being usually the best—and a warm, open, sunny exposure being 
indispensable. The vines are planted in rows, about six feet 
apart, and trained to upright stakes or posts asin Europe. The 
ordinary culture is as simple as that of a field of Indian corn—one 
man and horse with the plough, and the horse-cultivator, being 
able to keep a pretty large surface in good order. . The annual 
pruning is performed in winter, top-dressing the vines when it 
is necessary in the spring ; and the summer work, stopping side 
shoots, thinning, tying, and gathering, being chiefly done by 
women and children. In the fermentation of the newly made 
wine lies the chief secret of the vigneron, and, much as has 
been said of this in books, we have satisfied ourselves that 
careful experiments, or, which is better, a resort to the experi- 
ence of others, is the only way in which to secure success in 
the quality of the wine itself. 

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, (Pedid- 
nota punctata,) and the grape-vine flea-beetle (Haitica chalybea,) 
are very destructive to the foliage and buds, and the most effee- 
tual remedy is hand-picking when taken in time, But we would 
also very strongly recommend again the use of open mouthed 
bottles, half filled, (and kept renewed,) with a mixture of sweet- 
ened water and vinegar, and hung here and there among the 
vines. Indeed, we have seen dbushe/s of beetles, and other in- 
sects, destroyed in a season, and all injury prevented, simply 
by the use of such bottles. 

Varieties. There are yet but few varieties of our native 
grapes that are really worthy of cultivation. Adlum and 
Prince, in their treatises, describe quite a large number, but 
many of these are really quite worthless. In the following list 
will be found described al} that we have yet been able to find of 
any value. Most of these as the Isabella, Catawba, Alexan- 
der’s, &c., are no doubt accidental seedlings from the wild Fox- 


man women and children do most of the labor, in tying the vines, trimming the 
lateral shoots, topping the fruit branches, etc. 

In our first experiments we generally used to add sugar to the juice, but our 
Germuns, and indeed all foreigners, give the wine made without sugar the pre- 
ference. I have now Catawba wine made without sugar 20 years old, sound and 
still improving. The Catawba will convert from 8 to 10 oz. to the gallon, but 
when sugar is added it does not so readily fine itself. When I add sugar I mix it 
with the must as it comes frora the press. The wines our climate will best pro- 
duce are the dry Hock wines ; though, from our dry Catawba wine, a skilful wine- 
cooper can make all the varieties of sparkling Hock, ete., equal to the imported. 
The best Champagne I have ever drunk was made by one of my German tenants, 
from the Catawba grape.” 


NAT'VE GRAPES. 253 


grape ot the northern states. (Vitis Labrusca, L.) While 
others of a different habit in leaf, and berry, as the Elsing. 
burgh, Ohio, &c., are, perhaps, the offspring of the Frost Grape, 
(V. cordifolia,) or the Summer Grape, (V. estivalis.) Ihe most 
popular American Grapes, as yet, are the Isabella and Catawba. 
More delicate sorts for the dessert, being free from pulp, are 
the Ohio, Elsingburgh and Bland. All these grapes require a 
warm summer to enable them to attain their flavour, which is 
the reason why, in the cool climate of England, they have been 
pronounced so “ harsh and disagreeable.” 


i Native Grapes. 


1. ALEXANDER’s. Thomp. Prin. 


Schuylkill Muscadell. Adlum. 
— Muscadine. 

Cape Grape. 

Spring Mill Constantia. } of Vevay, Ill. 
Clifton’s Constantia. 

Madeira, ef York, Pa. 

Tasker’s Grape. 

Winne. 


This grape, a natural seedling, was first discovered by Mr. 
Alexander, gardener to Gov. Penn, before the war of the revo- 
lution. I[t 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 witn a very firm 
pulp, but juicy, and quite sweet and musky, wnen fully ripe, 
which it is not till the last of October. 


2. BLAND. 


Bland’s Virginia. 

Bland’s Madeira. 

Bland’s Pale Red. 

Powell. 

Red Suppernong, (of some.) 


The Bland is one of the best of our native grapes, approach- 
ing, in flavour and appearance, the Chasselas grapes of Eu- 
rope, with very little pulp, and only a slight astringency. It 
does not ripen well to the north of this, except in favourable 
situations, and should always be plauted in a warm exposure. 
It is a genuine native sort, (doubtless a natural seedling,) and 


? 
2% 


254 THE GRAPE. 


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, but it merits a place in every good garden in 
this country. The fruit keeps admirably, in jars, for winter 
use. 

Bunches rather long, loose, and often 
pce with small, imperfect berries. Berries, 
(fig. 96,) round, on long stalks—hang- 
ing 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. Fo- 
liage lighter green than that of the 
Fig. 96. Bland. Catawba, smoother, and more delicate. 

This vine is quite difficult of propagation by cuttings. 


8. CatawsBa. 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 frorn 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 of 
the fruit. Unless it be very ripe, it is, perhaps, a little more 
musky in flavour, than the Isabella. 

Buzches of medium size, somewhat 
loose, shouldered. Berries, (fig. 97, \ 
round, (or sometimes slightly no, 
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 Fig. 97. Catawba. 
middle of October, and should be allowed to hang till fully ripe. 

The To Katon, is a seedling of this grape raised by the late 
Dr. Spofford, of Lansingburgh, N.Y. It has no pulp, but it 
oroves, with us, too shy a bearer to be worth cultivation. 


NATIVE GRAPES. 253 


Ponv’s Sreptine is a sub-variety from the neighbourhood of 
Boston, which ripens earlier than the Catawba, but is also a 
shy bearer.. 


4. Diana. 


A seedling of the Catawba, raised by Mrs. Diana Crehore, of 
Boston, and named by the Massachusetts Horticultural S>ciety. 
It is said to be of superiour quality, and to ripen a fortnight 
earlier, which wiil make it valuable at the north. 

Fruit much resembling the Catawba, but paler in colour, be- 
ing a pale grayish red. Bunches loose. Berry round, almost 
‘without pulp, juicy, with a sweet, rich flavour. 


5. Exsinsureu. Ken. Prin. Adlum. 


Smart’s Elingburg. 
\ Elsenborough. 


A very nice little grape for the dessert, perfectly sweet and 
melting, without pulp, originally brought from a village of this 
nae in Salem co., New-Jersey. It is not a great deal larger 
we than the common Frost grape, in the size of the 
A berry. A moderate, but regular bearer, ripens 

well, and much esteemed by many for the table. 
Bunches pretty large, loose, and shouldered. 
Berries, (fig. 98,) small, round. Skin thin, black, 
covered with a blue bloom. Flesh entirely with- 
Fig 93. Elsing-Out pulp, melting, sweet, and excellent. The 
burgh. leaves are deeply 5-lobed, pretty dark green, and 

the wood rather slender, with long joints. 


6. IsaABELLA. Prin. 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 honor of whom it was named. — Its great vig- 
our, hardiness, and productiveness, with the least possible care, 
have caused it to be most widely disseminated. A vine grow- 
ing here has borne 12 bushels of grape in a single year. It is, 
perhaps, a little more hardy, and ripens earlier than the Ca- 
tawba, which renders it valuable at the northern part of this 
state, or the colder portions of New-England. No farmer’s 
garden, however small, should be without this and the Ca- 
tawba. 

Bunches of good size—five to seven inches long, rather loose, 


shouldered. Berries, (fig. 99,) oval, pretty large. Skin thick 


256 THE GRAPE. 


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. Fig. 99, Isabella. 


7. LENOIR 


Sumpter ? 
Clarence ? 


A very excellent table grape, perhaps superior in flavour for 
the dessert to any of the foregoing. It comes, originally, from 
Mr. Lenoir, of the Santee River, Carolina, and is believed to be 
a seedling raised by him from a seed of one of the Burgundy 
grapes. It has very much the habit of a foreign vine, but ap- 
pears to bear well, and ripen admirably here. The wood is 
grayish brown, strong, and long jointed, and, like the Elsing- 
burgh and Ohio grapes should be left rather long in pruning. 

Bunches very handsome, large, compact, not much shouldered. 
Berries small, round. Skin thin, purple, with a slight bloom. 
Flesh tender, melting, (without pulpiness,) sweet, and excellent. 


8. Norton’s VircinitaA. Prin. Ken. 
Norton’s Seedling. 


A native seedling, produced by a cross betwee1, the Bland 
and Miller’s 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 light coloured, shaped like the Flsingburgh, 
Shoots strong and hardy. 


9. Missouri. 


Missouri Seedling. 


This grape we reccived from Cincinnati, where it is con 


NATIVE GRAPES. 257 


siderably cultivated, and much esteemed in the vineyards, 
maxing a wine much resembling Madeira. It was received there 
from the east, under this name, and we think, may very proba. 
ply be a seedling from one of the Pineau or Burgundy grapes. 
It is not very productive, and makes little wood. The latte: is 
grayish, 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. 


10. Onto. 


Segar Box Grape. 
Longworth’s Ohio. \ 


This grape, which has recently attracted a good deal of at- 
ention, has a rather singular history. The cuttings, from 
vhich all the present stock has originated, were le* ‘n a segar 
pox, at the residence of N. Longworth, Esq., Cincinuati, Ohio, 
during his absence from home, by some person who was not 
known, and who left no account of them. It is still commonly 
known as the Segar Box in that vicinity. Subsequent efforts to 
trace its origin have not been successful, but there is no doubt, 
from its strong general resemblance to the Elsingburgh, that it 
isa native. It is a capital dessert fruit, free from pulp, and of 

excellent flavour, in Cincinnati, but does not maintain that repu- 
tation here; it requires a very warm and dry climate to deve. 
lop its flavour. It ripens early, but we fear it will prove a 
little tender to the north of this. ‘The wood is strong, long jointed, 
lighter red than that of the Norton’s Virginia, and smooth, with 
peculiarly pointed buds. Leaves large, trilobed. 
Bunches large and long, from six to ter 
tS inches, and often fifteen inches in length, 
rather loose, tapering, shouldered. Ber. 
ries, (fig. 100,) small, round. Skin thin, 
purple, with a blue bloom. Flesh tender, 
and melting, without any pulp, sweet, and 
very excellent. 
This grape is a good bearer, requires to 
Fig. 100. Ohio. be well pruned, and the wood \aid-in thin 
and long. 


11. SHurtLerr’s SEEDLING. 


A new variety raised by Dr. S. A. Shurtleff, of Pemberton 
Hill, near Boston. It isa seedling from the foreign grape, but 
appears to have a hardier habit than most foreign varieties. But 

22" 


258 THE GRAPE. 


little, however, is yet known of it, as it has not yet been placed 
in the hands of cultivators generally for trial, but we hope soon 
to see it disseminated. 

Bunches large, often weighing a pound, shouldered. Berries 
nearly as large as Black Hamburgh, oval, pretty thickly set. 
Skin thick, light purple, or lilac, (obscurely spotted,) with a 
grayish bloom. Flesh firm, with a rich, sweet, and very excel- 
lent flavour, This fruit ripens early in September, or, in favour- 
able situations the last of August. 


12. Scuprpernone. Prin. Adlum. 


Fox Grape. 

Bull or Bullet. 
American Muscadine. 
Roanoake. 

Vitis vulpina. Lund. 
rotundifolia. Michr. 


of the south, 


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 is a 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, ex- 
cept when very thoroughly ripe, juicy and sweet, but with a 
strong, musky scent and flavour. 


12. WARREN. 


A variety recently brought into notice by Mr. Prince, of 
Flushing, which may prove synonymous with Nos. 7or 9. We 
made the following memoranda from an examination of the fruit 
last season. r 

Bunches long, loose, slightly shouldered. Berries round, 
small, of the same size, and form of those of the Elsingburgh, 
but rather more closely set. Skin thin, dark purple, with but 
little bloom. Flesh tender, melting, with no pulp, and a very 
sweet, pleasant flavour. 


THE MULBERRY. 253 


OrneR WILD VARIETIES. There are many other wild varie. 
ties recently introduced into gardens, but which are of little or 
no value for the table. Among these, the Cunningham and 
Woodson Prince Edward, from Virginia, are pretty good wine 
grapes, though the former is a shy bearer. Gimbrece’s Hudson 
and Ladies’ grapes, as well as the Hyde’s Black, Red River, 
Perfumed Red, and several others, are Foxgrapes, with a strong 
scent, and harsh flavour, of no value for the dessert, and un- 
worthy of cultivation. The Troy Grape, Hyde’s Eliza, and 
some others, are varieties of the Isabella, in no way remarkable. 
Worthington and Luffborough are recommended by Adlum for 
wine ; we have found them harsh and worthless for the dessert. 

Selection of foreign grapes for hardy culture. Royal Musca. 
dine, Early Black July, Early White Malvasie, Black Prince. 

Selection of foreign grapes for a vinery. Black Hamburgh, 
White Muscat of Alexandria, White Frontignan, Royal Musca- 
dine, West’s St. Peters, Red Frontignan. 

Selection of nalive grapes for a small garden. Catawba, 
Bland, Ohio, Lenoir, Isabella. 


CHAPTER XVIII. 
THE MULBERRY. 


Morus, Tourn. Urticacee, of botanists. 
Murer, of the French; Maulbeerbaum, 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 
considerable size, ought to contain one or two trees. The fruit 
tipens 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 Rep Mutserry (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 fol. 
lowing sort. It bears transplanting well, or is easi y raised 


260 THE NUT. 


from seed, and may, unloubtedly, be greatly imps wed by re. 
peated reproduction in this way. As it forms a i«rge orna. 
mental tree with a fine spreading head, 40 feet high, it is wel’ 
deserving a place on the lawn, or near the house, in ornamental 
plantations. 

Jounson Mutserry. We have lately received from Profes. 
sor Kirtland, of Cleveland, one of the most intelligent ho:ticultu- 
rists in the country, this new variety of our native Mulberry, 
the fruit of which is said to be of extra large size and superior 
flavour. 

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 Muxzerry, or English Mulberry, (Morus mgra, 
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 12 or 15 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 Nor- 
thumberland, 300 years old. In this country it is scarcely 
hardy enough for the eastern states; but it thrives pretty well 
here, and we have seen very fine crops on a tree in a sheltered 
position, at Hyde Park, on the Hudson, 80 miles above New- 
York. The fruit is incom,arably 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 
mate of pieces of the roots will also send up shoots and become 
plants. 


CHAPTER XIX. 
NUTS. 
The Evrorean Watnvrt, (Juglans regia, L.; Noyer, of the 


French ; IVa/naussbaum, German ; Nocil, Italian ; and Nogal, 
Spanish ;) better known here as the Madeira Nut, is a fine lofty 


FILBERTS. 26 


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 profitable fruit to plant for the market. The fruit in a green 
state is very highly esteemed for pickling, and the great quan- 
tities of the ripe nuts annually imported and sold here, prove the 
estimation in which they are held for the table. There are 
several varieties reputed to be of rather finer quality, which, 
however, have not displaced the original species, even in the 
gardens of Europe, and have not yet borne fruit here. 

This tree is usually propagated by the seed, and transplanted 
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 nigra,) and the Butternut, (J. cineria,) 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- 

roved in flavour. 

The Finzert, (IVoisette, of the French ; Nassbaum, German ; 
Avellano, Spanish ;) is an improved variety of the common 
hazel-nut of the woods of Europe, Corylus avellana, L.) The 
fruit is three or four times as large as that of our common hazel- 
nut, and from its size and excellent flavour is admired for the 
dessert. The old Spanish filbert common in many of our gar- 
dens, 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 common 
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 somewhat 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 haad. 


262 THE PLUM. 


some, deeply cut husk. Nut of medium size, oval, compressed; 
husk hairy ; shell thick ; kernel sweet and good. 

3. NorTHampTonsuire Prouiric. (Thomp.) Ripens early. 
Nut of medium size, oblong, husk hairy ; shell thick. 

4. Rep Fitsert. Easily known from other sorts, by the 
crimson skin of the kernel. Fruit of medium size, cvate. 
Shell thick. Kernel with a peculiar, excellent flavour. 

5. Wuite Finrzgert. (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, 
filberts, ( full-beards,) and those with short husks, simply nurs. 

The Cuestnut, (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 excel- 
lence, 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 Curvquarin, or Dwarf Chestnut, common in some parts 
of the mid lle and southern states, is a dwarf species of the 
chestnut, usually growing not more than six to ten feet high, 
and bearing frui: of half the size as the commen chestnut, with 
the same flavour. It is worth a place in a small fruit garden, 
as a curiosity. 

All the chestnuts are very easily cultivated ir ary good, light 
soil, and may be propagated by grafting, anc! by sowing the 
seeds. 


CHAPTER XX. o 


THE PLUM. 


Prunus domestica, L. Rosacee, of botanists. x 
Pruner, of the French; Pjlaumenbaum, German; Prugno, Italiar ; Cirueo, 
Spanish, 
’ Tue original parent of most of the cultivated plums of our 
gardens is a native of Asia and the southern parts of Kurone 


ITS USES. 263 


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 Fa- 
yourite, etc. ; sorts which equal or surpass in beauty or flavour 
the most celebrated plums of France or England. 

Usrs. The finer kinds of plums are beautiful dessert fruits, 
of rich and luscious flavour. They are not, perhaps, so en- 
tirely wholesome as the peach or the pear, as, from their some- 
what 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 Brit. 
tanicum. 

The best prunes are made near Tours, of the St. Catherine 


* There are three species of wild plum indigenous to this country—of tolerable 
flavour, but seldom cultivated in our gardens. They are the following. 

I. The Cuickasaw 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 a little 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 3 or 4 feet high. and inthis form it is 
also common in Texas. Tie Dwarr Texas Pum described by Kenrick is only 
this species. It is quite ornamental. 

Il. Witp Rep or YELLow PLuM. (P. americana, Marshall.) Fruit ronndish- 
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 Mex- 
1co_ Tree frem 10 to 15 feet high. Fruit ripens in July and August. 

Hi. The Beacu Pium, or Sand Plum. (P. maratima, Wang.) A low shrub, 
with stout straygling branches, found mostry on the sandy sva-coast, from Massa- 
ehusetts to Virginia, and seldom ripening wellelsewhere. Fruit roundish, scarcely 
an inch in diameter, red or purple, covered with a bloom; pleasant, but some 
what astringent. Leaves oval, finely serrate 


264 THE PLUM. 


plum and the prune d’Agen; and the best French plums (so. 
called in England,) are made in Provence, of the Perdrigon 
blanc, 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, 
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 is so 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 as 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 seedlings will reach eighteen inches or two feet 


SOIL. 265 


” teight, the next season, and in the autumn or the ensuing 
‘pring, they may be taken from the seed beds, their tap roots 
beduiied, and all that are of suitable size, planted at once in the 
ursery rows, the smaller ones being thickly bedded uatil after 
snother season’s growth. 

The stocks planted out in the nursery will, ordinarily, be ready 
for working about the ensuing miccenemnee, 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 hic 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 Brusse/s 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, &c.,) so abundant in all our gardens. For dwarf. 
ing, 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 lit- 
tle or no pruning, beyond that of thinning out a crowded head, 
or taking away decayed or broken branches, and this should be 
done before midsummer, 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 consider- 
able mixture of clay. In sandy soils, the tree blossoms and 
sets plentiful crops. but they are rarely perfected, falling a prey 
to the curculio, an insect that harbors in the soil, and seems tc 
find it difficult to penetrate or live in one of a heavy texture, 
while a warm, light, sandy soil, is exceedingly favorable to its 
propagation. 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 re- 
production from seed, in certain parts of the valley of the Hud- 
son, as at Hudson, or near Albany, where the soil is quite 
clayey, and also the delicious flavour and great productive- 
ness and health of the plum tree there almost without any care, 
while in adjacent districts of rich sandy land it is a very uncer- 
tain 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 

23 : 


266 THE PLUM. 


reconmend 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 dislike 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, annu- 
ally, about the first of April. 

INSECTS AND DISEASES. ‘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 ihe 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 
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. 

g_, 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 fur- 
nished 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- 
Fic. 101, The cur. thet than a single tree, and others believing 
io, and its mark, that it flies over a whole neighbourhood. Qur 


iNSECTS AND DISEASES. 207 


own observation inclines us to the belief that this insect erm 
grates just in proportion as it finds in more or Jess 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 abun 
dant. the trees of a single spot will not afford a sufficient num- 
ber for the purpose ; then there is little doubt (as we have seen 
them flying through the air,) that the insect flies farther in 
search of a larger supply. But usually, we think it rerains 
nearly in the same neighbourhood, or migrates but slowly. 

About 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 on 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 month of May in this climate. In places 
where it is very abundant, it also attacks to some extent the 
cherry. the peach, and even the apple. 

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 larvae remain till the ensuing spring, 
when in their perfect form they again emerge as beeties 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 shor: 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 
season of the plum-weevil is early spring, and that mest of the 
larvee which produce this annual swarm, remain in the soil 
during the whole period interven‘ng since the fall of the previ- 
ous year’s fruit. 

There are several modes of destroying this troublesome in- 
sect. Before detailing them, we will again allude to the fact, 
that we have never known an instance of its being troublesome 


268 THE PLUM. 


in a heavy soil. Almost always the complaint comes from por 
tions of country where the soil is light and sandy. The explana. 
tion of this would seem to be that the compact nature of a clayey 
soil is not favourable to the passage or life of this insect, while 
the warm and easily permeable surface of sandy land nurses 
every insect through its tender larve state. Plum trees grow- 
ing in hard trodden court-yards, usually bear plentiful crops. 
Following 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 be- 
neath 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 re- 
newed 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. ‘The insects will quickly fall, and should be 
killed immediately. This should be repeated daily for a week, 
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 ihe larve. As the in- 
sect, in its larve 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, 
Jaily, and feed them to swine, boil, or otherwise destroy them, 
{n our own garden, where several years ago we suffered by the 
plum-weevil, we have found that this practice, pursued for a 
counle 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 a soil and neighbourhood where the 
insect is very abundant, and where it consequently had sought 
extensively other kinds of fruit besides the plum. 


* Merely shaking the tree is not sufficient. The following memorandum, as ad- 
ditional 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 experi- 
ment. 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 convinced that I had been in error; and calling 
in assistance, and using a hammer to jar the tree violently, we caught in lesa 
than an hour, more than two hundred and sixty of these insects.” We willadd te 
this, that to prevent injury to the tree a large wooden mallet should be substitu 
for a hammer, and it is better if a thick layer of cloth is bound over its head. 


INSECTS AND DISEASES, 269 


_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- 
Rent for the farmer, who ‘bestows his time grudgingly on the 
eares of the garden. 

5. The use of salt. A good deal of attention has lately been 
hana to the use of common salt, as a remedy for the curculio. 
Trials have been made with this substance in various parts of 
the country, where scarcely a ripe plum was formerly obtained, 
with the most complete success. On the other hand, some per. 
sons after testing it, have pronounced it of no value. Our own 
experience is greatly in favour of its use. We believe that, 
properly applied, it is an effectual remedy against the curculio, 
while it also promotes the’growth of the tree, and keeps tke soil 
in that state most congenial to its productiveness. The failures. 
that have arisen in its use, have, doubtless, grown out of an im- 
perfect application, either in regard to the quantity or the timo 
of applying it. 

In the directions usually given, it seems only considered ne- 
cessary to apply salt, pretty plentifully, at any season. If the 
soil be thoroughly saturated with salt, it is probable that it would 
destroy insects therein, in any stage of their growth. But, 
though the plum tree seems fond of saline matter, (and one of 
the most successful experimenters applied strong fish brine, at 
the rate of three or four pails full to a tree of moderate size,) it 
must be confessed this is a somewhat dangerous mode, as the 
roots are forced to receive a large supply of so powerful an 
agent at once. 

The best method of applying salt against the plum-weevil is 
that of strewing it preity thickly over the surface, when the 
punctired plums commence dropping. The surface of the ground 
should be made smooth and hard, and fine packing salt may then 
be evenly spread over it, as far as the branches extend, and about 
a fourth of an inch in depth. Should the weather be fine, this 
coat wiil last until the fruit infected has all fallen; should it be 
dissolved or carried off by showers, it must be replaced directly. 
The larve or grubs of the weevil, in this most tender state, 
emerging from ‘the plum to enter the ground, will fall a prey to 
the effect of the salt before they are able to reach the soil. If 
this is carefully and generally practised, we have little duubt of 
its finally ridding the cultivator of this troublesome enemy. even 
in the worst districts and soils. 

The knots, or black gum. In some parts of the country this is 
a most troublesome disease, and it has, in neighbourhoods where 
it has been suffered to take its course, even destroyed the whove 
tace of plum trees. 

293* 


~ 


270 THE PLUM. 


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 
nard, cracked, uneven surface, quite dry within. The passage 
of the sap upwards, becomes stopped by the compression of the 
branch by the tumor, 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 
flisease 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 larve of the plum-weevil are frequentiy tcund in these 
warts, and that the beetles have been seen stinging the branches. 

On the other hand, the following facts are worthy of attention. 
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 
in the tumors on the branches while 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 tumor, should be cut off, 
and immediately burned. Whatever may be the insect, we thus 
destroy it, and, as experience has taught us that the malady 
spreads rapidly, we will thus effectuaily 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, 


VARIETIES. 27h 


put, 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 on your neighbours, if they are 
near ones, to enter into the plan, or your own labors 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. 

Varieties. ‘here are now a pretty large number of fine 
plums, and some most important additions have been made by 
the seedlings 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 
Jefferson and the Columbia, are among the largest and most 
beautiful ; and Coe’s Golden Drop and Roe’s Autumn Gage, 
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. Green, White, or Yellow Plums. 


1. Autumn GAGE. 


Roe’s Autumn Gage. 


A new plum, raised by Wm. Roe, 
Esq., of Newburch, of good quality, 
@ very abundant bearer, and so late 
in its maturity, as to be valuable. 
The tree forms a spreading head, 
with regular, pointed, ovate leaves ; 
the branches drooping with the 
Weight of the fruit, which is in 
perfection about the middle of Sep- 
tember. 

Branches smooth. Fruit medium 
size, oval, rather broadest towards 
the stalk. Stalk three-fourths of an 
inch long, inserted without any de. Fig. 102 Autumn Gage, 


272 THR PLUM. 


pression. Skin pale yellow, covered with thin whitish bloom. 
Flesh greenish yellow, separating from the stone ; juicy, sweet, 
and of delicate, pleasant flavour. Stone long, compressed, point- 
ed at both ends. 


2. Apricot. Lind. Miller. 


Apricot Plum of Tours. 
Abricoteé de Tours. Duh 
Abricotee. ig 
Yellow Apricot. 


Branches quite downy, nearly white. Fruit above medium 
size, roundish, with a deep suture or furrow. Stalk very short, 
seldom half an inch long. Skin yellow, dotted and tinged with 
red on the sunny side, covered with a white bloom. Flesh yel- 
low, 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. 


3. ByFiELD. Man. 


This plum, not having yet borne fruit with us, we can only 
give its character from the mss. of Mr. Manning. 

Branches smooth. Fruit small, round; suture a mere line. 
Stalk half an inch iong, set in an even basin. Skin light vel- 
low, with red spots around the stem. Flesh yellow, of good fla- 
vour, adheres to the stone, which is thick. Middle to last o° 
August. 


4. BuEeL’s FAVOURITE. 


An excellent new plum, raised by that successful growor 
{saac Denniston, of Albany, and named after his friend, the dis. 
tinguished agriculturist, Judge Buel. 

Branches smooth, reddish. Fruit pretty large, ovate, broad- 
est towards the stalk. Suture quite distinct for half the cir- 
cumference. 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 fla- 
voured, adheres to the stone, whieh is long and pointed. Last 
of August. 


5. Bincuam. §Man. Ken. Thomp. 


A rative fruit, originally from Pennsylvania, and named afte. 


WHITE OR YELLOW PLUMS. 273 


the Bingham family, but better known now near Boston, where 
it is very popular. 

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. 


(i Birecker’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 ex- 
cellent, but remarkably hardy, and a good and regular bearer. 
It was raised by the late Mrs. Bleecker, of Albany, about 30 
years ago, from a prune pit given her by the Rev. Mr. Dull, of 
Kingston, N. Y., which he receiv: 
ed from Germany. The original, 
tree still stands in her garden. 

It ripens the last of August, 
from a week to two weeks late1 
than our Yellow Gage. Branch- 
es downy. Fruit of medium 
size, roundish-oval, very regular. 
Suture scarcely perceptible. 
Stalk quite long, an inch or more, 
straight and pretty stout, downy, 
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 the stone, 
which is pointed at both ends. 
Leaves dark green. Easily dis. 
tinguished from Yellow Gage by 


Fig. 103. Bleecker’s Gage, its longer and stouter stalk. 


7. Cor’s GotpEN Drop. Thomp. Lind. P. Mag. 


Bury Seedling. 
Coe’s Imperial. 
New Golden Drop. 
Fair’s Golden Drop. 
Golden Gage. ~ 


Coe’s Golden Drop is worthy of its name, being the largest, 
most beautiful, and delicious of late plums. It succeeds admi: 


274 THE tLUM. 


rably in the middle states, 
ripening from the middle to 
the last of September. It 
-bears abundantly, keeps well, 
and frequently grows larger 
than the Magnum Bonum. 
No garden is complete with- 
out it. It is an English va- 
riety, raised by a market 
gardener, in Suffolk, whose 
name it bears. 

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 nearly an inch long, 
rather stiff, set on the end 
of the fruits. Flesh yellow, 
rather firm, adhering closely 
to the stone, which is quite Fig. 104. Coe’s Golden Drop. 
pointed. I*lavour rich, sweet, and delicious. 


8. Drap p’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 
figure 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. 


9. Downton Imprratrice. Thomp. Lind. 


A hybrid, raised by Mr. Knight, from the White Magnum 
Bonum, fertilized by the Blue Imperatrice. A strong, upright 
growing tree, and a brisk, sprightly flavoured fruit. Ripens 
late, and is valuable for preserving. 


WHITE OR YELLOW PLUMS, Q74 


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. 


10. Denniston’s ALBANY BEAUTY. 


A good variety. Branches slightlydowny. 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. 


11. Denniston’s Surers. § 


An excellent seedling, from Mr. Denniston’s famous plum or- 
chard, 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. 


12. Dana’s YELLow Gace. Man. 


A New-England variety, raised by the Rev. Mr. Dana, of 
Ipswich, Mass. It is a very hardy and healthy tree, and bears 
abundantly. The flavour good, and rather more sprightly than 
our common Yellow Gage, though not so luscious. 

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 fla- 
vour. Last of August and first of September. 


13. Emeratp Drop. 
A variety produced in our own gardens, from a stone of the 


Washington. It is a rich juicy plum, nearly first rate, and a 
most abundant bearer. 


276 THE PLUM. 


Branches long and smooth. Fruit 
of medium size, long-oval. Suture 
strongly marked, and the frait larger 
on one of its sides. Skin pale yel. 
lowish-green, sometimes dull green 
only, in the shade. Stalk three- 
fourths of an inch long, inserted with 
scarcely any depression. Flesh green- 
ish-yellow, very juicy and rich, ad- 
heres somewhat to the stone, which is 
long and pointed. Last of August. 


14. Guiston’s Earty. 


A large and handsome (native ?) 

fruit, resembling, a good deal, the 

Magnum Bonumor Yellow Egg Plum, 

Fig. 105. Emerald Drop. but a freestone. Branches smooth, 

short-jointed. Fruit large, oval, skin clear yellow, with a light 

bloom. Flesh yellow, separates from the stone, of pleasant fla- 
vour. Middle of August. 


15. Green Gace. § Lang. Lind. Thomp. 


Bruyn Gage. Reine Claude. 
gaa re, are Reiip Claude. 

chuyler’s Gage ? rosse Reine. 
Wilmot’s Green Gage. Damas Vert. i—- 
———— New (ireen Gage. a some Sucrin Vert. aa 

late Green Gage. nglish Vert Bonne. sor 

Isleworth Green Gage. gardens. Abricot Vert. 
Burgnon Gage. Dauphine. 


The Green Gage is universally admitted to hold the first rank 
in flavour among all plums, and is every where highly esteemed, 
In France, this variety is generally known as the Reine Ciaude, 
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 from the monks of 
Charteuse, near Paris. Among 
them was a tree of this plum, which, 
having lost its name, was called by 
the gardener the Green Gage. It 
is pronounced, by Lindley, the best 
plum in England, and we must ad. 


mit that we have no superiour to it ‘ 
here. Fig. 106. Green Gage. 


WHITE OR YELLOW PLUMS. 277 


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 superiour or scarcely equal ta 
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 Livingston 
from France. 


16. Hupson Gace. 


A new early plum, which promises to rank among the first, of 
the season at which it ripens. It is one of the seedlings which 
Mr. Lawrence, of the city of Hudson, (see Lawrence’s Favour. 
ite,) has had the good fortune to give to the public within a few 
years. It has some affinity to the Imperial Gage, but ripens 
three weeks earlier. 

Branches slightly downy. Fruit of medium size, oval, a 
little enlarged 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. 


17. Huuines’ Supers. § Pom. Man. 


Keyser’s Plum. 


A noble plum, of the largest size, raised from seed by Mr. 
Keyser, of Pennsylvania, but first made known to cultivators by 
Dr. Wm. G. Hulings, of the same state. It is as large as the 
Washington, frequently measuring six inches in circumference, 
or two and a fourth in diameter, the longest way. In flavour, it 
is more sprightly than that. plum, having its sweetness relieved 
by a little acidity, and is scarcely inferiour to the Green Gage. 
It is productive, and in every way, a fruit of great merit. 

24 


~ 


278 THE PLUM. 


The tree is remarkable for its vigorous growtn, its stout, b/unt 
shoots with large shouldered buds, and its fine luxuriant foliage: 
It is a good bearer, especially in strong soils. 

Branches downy. Fruit very large, globular, a little incli- 
ning to ovate, with a distinct suture. Stalk three fourths of an 
inch long, set in a shallow depression. Skin dull, greenish- 
yellow. Flesh pale greenish-yellow, rather firm, with a rich, 
brisk, excellent flavour ; partly clinging to the stone. Rivens 
middle of August. 


18. Iwperta, Orroman. Thomp. 


A very neat, early plum, of good flavour, and a prolific bearer, 
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. 


19. Impertat Gace. § Pom. Man. Ken. 


Flushing Gage. Thomp. 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 produc- 
tive of plums. It was raised at 
Prince’s Nursery, Flushing, N. 
Y., from the seed of the Green 
Gage, and the fact of the fruit of 
a single tree near Boston having 

roduced fruit to the value of 
near fifty dollars, annually, has 
often been repeated as a proof of 
the profit of its cultivation for 
market. It should be remarked, 
however, as an exception to the 
general rule, that it is peculiarly 
fitted for dry, light soils, where 


many sorts drop their fruit, and Fig. 107. mperial Gage. 


WHITE OR YELLOW PLUMS. 279 


that in rich heavy soils, like those of Albany, the fruit is ofter 
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, inserted in an even hollow, Skin 
pale green, until fully ripe, when it is tinged with yellow, show. 
ing a peculiar 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 situ- 
ations it adheres to the stone, but it generally separates pretty 
freely. The latter is oval, and pointed at bothends. It is a 
great and regular bearer, and the fruit is therefore improved by 
thinning, when half grown. Ripens about the 1st of September, 
or a week later than the Washington. 


20. 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 
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 shallow 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. 


21. JerFeRson. § 


If we were asked which we think the most desirable and 
beautiful of all dessert plums, we should undoubtedly give the 
name of this new variety. When fully ripe, it is nearly, shall 
we not say guite—equal in flavour to the Green Gage, that un- 
surpassable standard of flavour. But when we contrast the 
small and rather insignificant appearance 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 yellow, uni- 
formly and handsomely marked with a fine ruddy cheek. It is 
about ten days or a fortnight later than the Washington, ripen- 
ing the last of August, when it has the rare quality of hanging 
Jong on the tree, gradually improving in flavour. It does not, 


280 THE PLUM. 


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. The original tree 
is still, we believe, growing 
in his garden near Albany. 
It is a good and regular 
bearer, and the crop is very 
handsome upon the tree. 
Branches slightly downy, 
leaves oval, flat. Fruit 
large, oval, slightly nar- 
rowed on one side, towards 
the stalk. Skin golden yel- 
low, with a beautiful pur- 
plish-red cheek, and covered 
with a thin white bloom. 
Stalk an inch long, pretty 
stout, very slightly inserted. Fig. 103. Jefferson. 
Suture indistinct. Flesh deep orange, (like that of an Apricot,) 
parts freely, and almost entirely from the stone, which is long 
and pointed; very rich, juicy, luscious and high flavoured. 
Hangs a fortnight on the tree. 


— 


22, Lawrence’s Favourite. § 
Lawrence's Gage. 


Lawrence’s Favourite is a 

fruit of high merit, raised by 

Mr. L. U. Lawrence, of Hud. 

son, N. Y., from a seed of the 

Green Gage. The exceeding 

congeniality to the plum of the 

soil of Hudson, which is almost 

a stiff clay, is fully attested by 

the seemingly spontaneous pro- 

duction of such varieties as this, 

the Columbia and several others. 

The general appearance of 

the fruit is like that of its parent, 

except that it is two or three 

Fig. 109. Lawrence’s Favourite. times as large. It hangs well 
on the tree, and its remarkable size, flavour and productiveness, 


WHITE OR YELLOW PLUMS. 284 


will soon give it a place in every garden, and we think it de. 
serving our highest commendation. Specimen trees only 8 feet 
high, have borne abundantly with us this season. 

Lawrence’s Favourite forms an upright tree of thrifty growth, 
with dark green leaves, (which are rather below the medium 
size,) and upright growing short-jointed shoots. Young branch. 
es, downy. 

Fruit large, heavy, roundish, a little flattened at either end. 
Skin dull yellowish-green, clouded with streaks of a darker 
shade beneath, and covered with a light bluish-green bloom. 
The upper part of the fruit, when fully ripe, is covered with a 
peculiar brownish net-work, anda few reddish dots. Stalk short, 
only half an inch long, slender, inserted in a narrow cavity. 
Flesh greenish, resembling that of the Green Gage, remarkably 
juicy, and melting, perhaps scarcely so rich as the latter, but 
with a very rich, sprightly, vinous flavour, and one of the most 
delicious of plums. Stone five eighths of an inch long, flat- 
tened ; the flesh sometimes adheres a little, when not fully 
ripe, but then separates freely. Ripens at the middle of Au. 
gust. 


23. Lucomse’s Nonesucu. Thomp. Lind. P. Mag. 


An English plum raised by Lucombe, of the Exeter Nursery. 
It is a large, yellowish green clingstone fruit, of good quality, 
but, unless fully ripe, not very rich in flavour. Branches 
smooth. 

Fruit above medium size, roundish, shaped and coloured 
much like the Green Gage, but much more distinctly streaked 
with yellow and orange, and covered with a whitish bloom. 
Suture broad. Stalk straight, three fourths of an inch long, set 
in a wide hollow. Flesh pretty firm, greenish, rich, sweet 
mingled with acid, adheres to the stone. Bears well, and ripens 
about the middle of August. 


24. Larce Green Dryine. § Thomp. 


Knight’s Large Drying. Ken. 
® 

A new late variety, raised, we believe, by Mr. Knight, and 
introduced here from the garden of the Horticultural Society, 
of London. It has produced fruit for the first time this season, 
scarcely giving us an opportun ty of judging, but Mr. Thomp. 
son, the head of the fruit department, in that garden, describes it 
as of the first quality, bearing “ fruit as large as that of the 
Washington, which when perfectly ripened, is exceedingly rich.” 
The tree is vigorous, and the branches are smooth; the fruit 


large, round, greenish-yellow, the ficsh yellowish, moderately 
oak 
a 


282 THE PLUM. 


juicy, rich and excellent, adheres to the stone. Ripens about 
the middle of September, and is a moderate bearer. 


ss @ 
25. MULBERRY. 


Raised by Isaac Denniston, of Albany, and is likely to prove 
a desirable sort. The leaves are remarkably luxuriant, broad 
and crumpled. Fruit large, oval, somewhat narrowest towards 
the stalk. Skin pale, whitish-yeliow, sprinkled with white dots, 
and dusted with a pale bloom. Stalk an inch long, rather 
slender, very slightly inserted. Flesh greenish-yellow, juicy, 
sweet and good; adheres slightly to the stone. The latter is 
long and pointed. First of September. 


26. MiraseLtite. Thomp. Lind. O. Duh. 


Mirabelle Petite. 
Mirabelle Jaune. 


A very pretty little fruit, exceedingly orna- 
mental on the tree, the branches of which are 
thickly sprinkled with its abundant crops. The \ 
tree is small in all its parts, and although the 
fruit has a tolerable flavour, yet from its size 
and high perfume, it is chiefly valued for pre- 
serving. 
Branches downy. Fruit quite small, obo- 
vate, with a wel. marked suture. Stalk half 
an inch long, slightly inserted. Skin of a 
beautiful yellow, a little spotted with red at 
maturity, and covered with a white bloom. 
Flesh orange, sweet, and sprightly, becoming Fig. 110. Mirabelle 
dry when over-ripe, and separates from the stone. Ripens with 
the Green Gage. 


27. ORANGE. 
Orange Gage, (of some.)* 


The Orange Plum is a new variety, which we have recent- 
ly introduced, from the garden of Mr. Teller, of Rhinebeck, 
Dutchess co., N. Y. It is considerably disseminated about 
that locality, and undoubtedly originated there. It is only of 
second quality in flavour, but its extraordinary size, and showy 
appearance, as well as the abundance of its crops, will recom. 
mend it to all large planters of the plum. It is, perhaps, the 
largest of all plums, and has a peculiar bronze gold colour. 


* 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 origins! type 
of this class, we drop that part of its name. : 


WHITE sR YELLOW PLUMS. 


284 


Branches stout and smooth. Fruit very large, oval, flattened 


at both ends. 


fy 
“ 
“4% 


Fig. 111. Orange Plum. 


Skin bronze yellow, marked with roughish white - 


dots, and clouded with 
purplish red near the 
stalk. The latter ig 


three-fourths of an inch 
long, rather rough, in- 
serted in a narrow round 
cavity. Flesh deep yel- 
low, a little coarse grain- 
ed, but with acid flavour 
when fully ripe. It ad- 
heres a little to the stone, 
which is much compress- 
edand furrowed. Ripens 
the last of August. 


28. Saint MartTin’s 
QuetscHE. Thomp. 


A very late variety of 
Prune, recently introdu- 
ced from Germany, and 
likely to take its place 
among the select sorts. 
Hardy and a good bearer. 

Branches smooth. Fruit 
of medium size, ovate, or 


considerably broadest towards the stalk. Skin pale yellow, 


covered with a white bloom. Flesh 
yellowish, with a rich and excel- 
lent flavour, and separates readily 
from the stone. The tree is a good 
bearer, and the fruit hangs a long 
while on the tree, but we fear that 
to the northward of this it may not 
come to full maturity every season. 
Ripens the first of October, and will 
hang a month. 


29. Saint Catserine. § 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- 


Fig. 112. St. Catherine. 


284 THE PLUM. 


licate kind of prunes. It is also much esteemed for preserving, 
‘and is of excellent quality for the dessert. It bears regularly, 
and abundantly in this part of the country, and deserves a 
place in every good garden. 

Branches smooth, upright, rather slender. Fruit of medium 
size, obovate, narrowing considerably towards the stalk, and 
having a strongly marked suture on one side. Stalk three- 
fourths to an inch or more long, very slender, inserted in 
a slight cavity. Skin very pale yellow, overspread with thin 
white bloom, and occasionally becoming a little reddish on the 
sunny side. Flesh yellow, juicy, rather firm, and adheres to 
the stone; in flavour it is sprightly, rich and perfumed. Ripens 
the middle and last of September. 


30. SIAMESE. 


A curious growing variety, as its name indicates, in pairs, 
attached on one side, and hanging by a common stalk. Nearly 
all the fruit on the tree exhibits this peculiarity, and grafts 
taken from it continue its habit. The original seedling tree 
stands in the garden of Wm. Roe, Esq., of this place. 

Branches long, slender, and smooth. Fruit mostly in pairs, 
distinct, but closely joined on one side, medium sized, obovate. 
Skin pale yellow, with a white bloom. Stalk rather long and 
slender, slightly inserted. Flesh yellow, juicy and sprightly, 
of second rate flavour, and adheres to ihe stone. Bears abun. 
daatly, and ripens about the 10th of September. 


31. Wasuineton. § P. Man. Thomp. Lind. 


Bolmar. 

Bolmor’s Washington. 
New Washington. 
Franklin. 


The Washington undoubt- 
edly stands higher in general 
estimation in this country, than 
any other plura. Although 
not equal to the Green Gage 
and two or three others, in 
high flavour, yet its great size, 
its beauty, and the vigour and 
hardiness of the tree, are 
qualities which have brought 
this noble fruit into notice 
every where. ‘The parent 
tree grew originally on De- 
Fig. 113. Washington lancey’s farm, on the east side 


WHITE OR YELLOW PLUMS. ; 283 


of the Buwery, New-York, but being grafted with another 
sort, escaped notice, until a sucker from it, planted by Mr. 
-Bolmar,* a merchant in Chatham-street, came into bearing 
about the year 1818, and attracted uaiversal attention by the 
remarkable beauty and size of the fruit. In 1821, this sort was 
first sent to the Horticultural Society of London, by the late 
Dr. Hosack, and it now ranks as first in nearly all the European 
collections. 

The Washington has remarkably large, broad, crurnpled and 
glossy foliage, is a strong grower, and forms a handsome round 
head. like several other varieties of plum, the fruit of this, 
especially in sandy soils, does not attain its full perfection until 
the tree has borne for several years. We have measured them 
very often six inches in circumference, and once frorn Mr. Bol- 
mar’s original tree, seven and a quarter inches. 

Wood light brown, downy. Fruit of the largest size, round- 
ish-oval, with an obscure suture, except near the stalk. Skin 
dull yellow, with faint marblings of green, but when well ripen- 
ed, deep yellow, with a pale crimson blush or dots. Stalk 
scarcely three-fourths of an inch long, a little downy, set ina 
shallow, wide hollow. Flesh yellow, firm, very sweet and lus- 
cious, separating freely from the stone. Stone pointed at each 
end. Ripens from about the middle to the last of August. 


32. Waite Imperatrice. Thomp. Lind. P. Mag. 


White Empress. 
Imperatrice Blanche. O. Duh. 


The White Imperatrice is but little known in this country. 
In the habit of the tree, appearance and flavour of the fruit, and 
season of maturity, it strongly resembles the St. Catherine, but 
is a freestone. It is not equal to the latter in flavour, though 
esteemed by some persons, neither does it hang well after 
ripening. 

Branches smooth. Fruit of medium size, obovate, a little 
flattened at the ends, suture rather obscure. Skin bright yel- 
low, covered partially with a thin white bloom, and spotted with 
a little red. Stalk a little more than half an inch long, set 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. 


* Which he purchased of a market woman 


236 THE PLUM. 


33. Ware Macnum Bonum. Thomp. Lind. - 


Erg Plum. 

Yellow Egg. of American 

White Egg. gardens. 

Magnum Bonum. 
Yellow Magnum Bonnm. ) of miey Dame Ambert. 
White Mogul. Englis Dume Ambert blanche. | 9¢ », 
Wentworth. gurdens. Dame Ambert jaune. iq 
White Imperial.* Imperiale blanche. ae 
White Holland. Grosse Luisante. 


The White Magnum Bonum, or Egg Plum, as it is almost 
universally known here, is a very popular fruit, chiefly on ac- 
count of its large and splendid appearance, and a slight acidity, 
which renders it admirably fitted for making showy sweetmeats 

or preserves. When it is raised 
in a fine warm situation, and is 
fully matured, it is pretty well 
flavoured, but ordinarily, it is 
considered coarse, and as be- 
longing to the kitchen, and not 
to the dessert. 

Branches smooth, long. Fruit 
of the largest size, measuring 
six inches in its longest cir- 
cumference, oval, narrowing a 
good deal to both ends. Suture 
well marked. Stalk about an 
inch long, stout, inserted, with- 
gut 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 

zrigrh ripe, when it becomes sweet, 
> POI-ae though of only second rate fla- 

Fig. 114. White Magnum Bonum. your. Stem long, and pointed 
at both ends. A pretty good bearer, though apt, in light soils, 
to drop from the tree before matured. Middle of August. 


* There is really no practical difference between the White, and the Yellow 
Magnum Bonum. The fruit is precisely similar in appearance and quality - 
thougi: the growth of the two trees may not fully agree. 


WHITE OR YELLOW PLUMS. 287 


34. Wuite Damson. Thomp. Lind. 


Uate Yellow Damson. Shailer’s White Damson. 
White Prune Damson. » White Damascene. 


- 


A very pretty and pleasant little plumof thedamson class. In 
England it is thought of very little value, except for preserving, 
but here, where it matures more perfectly, it becomes a very 
‘pleasant table fruit, and from its lateness, may be considered a 
very desirable variety. The long slender branches are loaded, 
so as to be pendant, with the weight of the abundant rich clusters 
of fruit. “ 

Branches smooth, and of thrifty growth. Fruit small, about 
an inch long, oval. Skin pale yellow, with a white bloom, and 
sprinkled with reddish brown spots at maturity. Stalk rather 
more than half an inch long, downy, inserted without depres- 
sion. Flesh adheres closely to the stone, yellow, and when fully 
ripe, of a rich, sprightly, sub-acid, agreeable flavour. Ripens 
about the last of September, and will hang, shrivelling some- 
what, until severe frosts. 


35. WuiTe Perpricon. Thomp. Nois. 


Perdrizon blanc. O. Duh. 
Maitre Claude. 
Brignole ? 


A very sugary plum, which is largely cultivated in Provence, 
along with the Brignole, for drying, to form the celebrated 
Brignole prunes—so called from the little town of that naine. 
Thompson, indeed, makes this and the Brignole synonymous, 
but the French consider them distinct, the Brignole being larger, 
rather yellower, and dryer. It is probable that the difference is 
very slight. 

Branches downy. Fruit middle sized, oval, narrowing to- 
wards the stalk. Skin pale greenish-yellow, with numerous 
small white dots, and a few red spots on the sunny side—thinly 
coated with bloom. Stalk three-fourths of an inch long, slenaer. 
Flesh pale yellow, very sweet with a slight perfume, and ad. 
heres to the stone. Ripens last of August. 


36. YELLow Gace, Prince’s. § P. Man. 


American Yellow Gage, (of some.) 
White Gage, (of some.) 


The Yellow Gage was raised, so long ago as the year 1783, 
py 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 


288 THE PLUM. 


quite distinct. Its great hardiness and productiveness, joined te 
its rich sugary flavour, make it a favourite sort. There isa 
tree in the gardens here, thirty years old, which still bears most 
excellent crops annually. 

Branches smooth, short-jointed, with glossy leaves, and form- 

ing a large spreading head. Fruit a little above medium size, 
oval, rather broadest towards the 
stalk. Suture a mere line. Skin 
golden yellow, a little clouded, 
and covered with a copious white 
bloom.. Stalk an inch long, in- 
serted a small round cavity. 
Flesh deep yellow, rich, sugary 
and melting, though sometimes 
rather dry; parts freely from the 
stone. Ripens rather early, about 
the first week in August. 

The growth of this plum is not / 
only very different from the Im- 
perial Gage, but the fruit of the 
latter is readily distinguished by 
its abundant juiciness, its green- 
ish colour, and the  superiour 
sprightliness of its flavour. Fig. 115. Prince’s Yellow Gage. 


37. YeLtow Gace, [of the English.]| Thomp. 


Little Queen Clande. Mull. Lind. 
Petite Reine Claude. O. Duh. 
Reine Claude blanche. 

petite espéce. 

Small Green Gaze. of 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 soubriquet of Yellow 
Gage, we suppose for good reasons, from the head of the fruit 
department, in the London Horticultural Society’s garden, is an 
old French variety, described by Duhamel. It is of smaller 
size than the true Green Gage, much inferior in flavour, and 
does not appear to us much worthy of cultivation, when that 
plum, the Jefferson, and Lawrence’s Favourite can be had. 

Branches smooth and rather long. Fruit below medium size, 
round, with a distinct suture on one side. Stalk half an inch 
long, rather slender, inserted in a slight hollow. Skin pale yel- 
lowish-green, speckled with a few reddish dots, and overspread 
with a good deal of bloom. Flesh pale yellow, sweet, ana 
pleasant, separates freely from the stone. Ripens about the 
middle of August. 


RED OR PURPLE PLUMS. 289 


‘Class II. Red, Blue, or Purple Plums. 


38. ABricoTke Rovez. Thomp. O. Duh. Nois 


The Abricotée Rouge, or Red Apricot plum, is a Frencii va. 
riety, of rather pretty colour, but indifferent in flavour, and not 
comparable to several of our native sorts. 

Branches smooth. Fruit of medium size, oval, considerably 
flattened at eachend. Stalk nearly an inch long, set in a slight 
eavity. Skin of a fine clear red in the shade, violet in the sun, 
covered with an abundant blue bloom, Flesh orange colour, 
sweet, but rather dry, and without much flavour; separates 
freely from the stone. Ripens the last of August. 


39. AmERICAN WHEAT. 


A singular little plum, of second quality, received by us from 
the late Robert Manning. Branches slender, smooth, leaves 
quite small and light coloured. Fruit quite small, of the shape 
of a small bullet, dropping from the tree when ripe. Skin pale 
blue, covered with a white bloom. Stalk slender, half an inch 
long. Flesh greenish, melting, juicy, and sweet, adheres to 
the stone. Last of August. Bears abundantly. 


40. Biue Gace. Lind. Mill. 


Azure Hative. Thomp. 
Black Perdrigon. 
Little Blue Gage. 


An ordinary little round blue plum, the Azure Hative cf the 
French, of sweet and pleasant flavour, and very hardy, but the 
most indifferent of allthe Gages. It bears most abundant crops 
every season, and we have found the seedlings to make good 
stocks. 

Branches slender and downy. Fruit quite small and rouna, 
about three quarters of an inch in diameter. Skin dark blue, 
covered with light blue bloom. Stalk three fourths of an inch 
long. Flesh greenish, juicy, a fittle acid, somewhat rich, and 
separates from the stone. Ripe the middle of August. 


41. Brevoort’s Purrite. Floy. Ken. 
New-York Purple. Floy. 


Brevoort’s Purple Bolmar. 
Brevoort’s Purple Washington. 


_ Originated by Henry Brevoort, Esq., of New-York, from a 
23 


290 THE PLUM. 


stone of the Washington planted in 1819. It is a nandsoma 
and most productive plum, out appears to us to have been over 
praised as regards its flavour, which is of second quality. 

Branches long, smooth. Fruit large, oval, suture distinct 
at the base. Skin reddish purple, or reddish, covered with a 
violet bloom. Stalk three fourths of an inch long, set in a deep 
but narrow cavity. Flesh yellowish, soft, juicy, not very sweet, 
but with considerable vinous flavour, adheres closely to the 
stone. Ripe the first of September. 


42. Brus PERDRIGON. 


Violet Perdrigon. 

Blue Perdri - Land. 
Perdrigon Violette. O. Duh. 
Brignole Violette. 


The Blue Perdrigon 1s a very old variety, having been intro- 
duced into England from Italy, as long ago as 1582. It is a 
sweet and pleasant plum, and is largely employed with the 
White Perdrigon in making the Brignole prunes. 

Branches downy. Fruit of medium size, oval, narrowing a 
little towards the stalk. Skin at first reddish, but becoming 
purple, sprinkled with many brown dots, and covered with a very 
thick whitish bloom. Stalk three fourths of an inch long, set in 
a small cavity. Flesh greenish-yellow, rather firm, sugary, 
rich and excellent, adhering to the stone. Last of August. 


43. Buve Imperatrice. § Thomp. P. Mag. 


Impératrice. Lind. Mill. 
Véritable Impérairice. 
Violette. 

Impeératrice Violette. O. Duh. 


The true Blue Imperatrice is an 
admirable plum, one of the finest of 
the late plums, hanging for a long 
time on the tree, and may be kept 
in the fruit room a_ considerable 
period after being gathered. It is 
rich, sugary and excellent. The 
branches are long, smooth, and 
slender, and the smaller twigs start 
out at nearly right angles with the 
main branches. 

Fruit of medium size, obovate, 
tapering most towards the stalk. 
Stalk nearly an inch long, set in 

Fig. 116 Blue Imperatrice. & slight hollow. Skin deep purple 


RED OR PURPLE PLUMS. 295 


covered with a thick blue bloom, Flesh greenish-yellow, pretty 
firm, rather dry, but quite rich and sugary, adhering closely ta 
the stone. Ripens in October, and will hang, in shelte-ed situ- 
ations, till the middle of November. 

The so-called Semtana, or Blue Imperatrice of “3oston, has 
been considered, until lately, as identical with this pium. It is 
an acid, rather harsh fruit, only fit for preserving, and should 
not, therefore, be confoundec with the true Blue Imperatrice, 
which is sweet and excellent. 

‘The growth of this spurious tree resembles that of the true 
Iinperatrice, the fruit is oval, narrowing to the stalk, which, 
however, is scarcely more than half an inch long, very slender, 
and set without depression. Skin dark blue, with little bloom, 
flesh rather acid, and adheres to the stone. An abundant 
bearer, and hangs till late frosts. 

This fruit, so well known about Boston, seems to agree with 
the figure and description of the Imperatrice Violette of the old 
Duhamel, and we doubt, therefore, the identity of the English 
and French Plums of this name. Duhamel, even in the dryes 
and finer climate of France, only says, ‘ assez douce pour une 
Prune tardive.” This will apply to the Imperatrice or Semiana 
of Boston, but not to the Blue Imperatrice of the English. 


44. Cooper’s Lance. 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 exceedinyly liable to 
"ot upon the tree, and we learn from Mr. Ives, of Salem, that 
the same complaint was made by former cultivators of this sort 
in his neighbourhood, where it is now nearly abandoned. It 
ceems to be scarcely known now in this country—that is to say, 
in gardens*—as we have made diligent search for it, the last 
two years, without being able to obtain the fruit of the true 
sort. 

Lindley describes a plum, La Déliceuse, as having been 
brought from New Jersey about 1815, and which was sold by 
Mr. Kirke, for a guinea a plant. And Mr. Thompson gives 
this fruit as identical with Cooper’s Large. We hope another 
season to be able to compare the two. 

Thompson’s description of the Cooper’s Large is as follows. 


* Some nurserymen here, we regret to say, do not scruple to fill large catalogues 
with the names of varieties which have no corresponding existence in thei 


292 THE PLUM. 


Branches smooth. Fruit purple, oval, of medium size, sepa 
rates from the stone, of second quality, ripens at the end of 
September, and a great bearer. 

Coxe describes it as ripening in August, and of the largest 
size. m 
The following is Lindley’s description of La Déliceuse, which 
we give in order to assist in identifying the two, if they prove 
really distinct. Branches long and smooth. Fruit oval, about 
two inches long, and one and three quarters in diameter. Su- 
ture rather broad, shallow, swelled a little more on one side 
than on the other. Stalk an inch long, slender, slightly inserted. 
Skin pale yellow on the shaded side, but in the sun deep purple 
full of brown specks. Flesh yellow, and separates from the 
stone. Juice peculiarly rich and abundant. Ripe in October, 
with the Imperatrice. 


45. Cotumsia. § 


Columbian Gage. 


A noble plum, a contemporary of the Lawrence’s Favourite, 
already described, and like that, raised by Mr. Lawrence, of 
Hudson, from a pit of the Green Gage. It is a superb looking, 
and a rich fiavoured variety—undoubtedly one of the finest of 
the large dark coloured 
plums. The tree is re- 
markable for its very 
stout blunt shoots, large 
roundish leaves, and 
the spreading horizontal 
form of its head. It is 
also highly productive. 

Branches and upper side 

of the leaves downy. 

Fruit of the largest size, 

six or seven inches in 

circumference, nearly 

globular, one half rather 

larger than the other. 

Skin brownish purple, 

dutted with numerous 

fawn-coloured specks, 

and covered with much 

blue bloom, through 

which appears a_ red- 

dish brown tint on the Fig. 117. Columbia. 

shaded side. Stall about an inch long, rather stout, inserted in 
a narrow, small cavity. Flesh orange, not very juicy, but 


RED O& CUR?LE) PLUMS. 293 


when at full maturity, very rich, sugary and excellent ; it sepa. 
rates freely from the stone, except a little on the edge. ‘The 
stone is quite small and compressed. Last of August. 


46. Corse’s ADMIRAL. 


A rather large, light purple plum, which, like the two or three 
following ones, was raised by Henry Corse, Esq., an intelligent 
cultivator, of the neighbourhood of Montreal, Canada. They 
are all well adapted to a northern climate. 

Branches quite downy. Fruit above medium size, oval, ora 
little obovate, considerably enlarged on one side of the suture. 
Skin light purple, covered with a pale lilac bloom, and dotted 
with yellow specks. Stalk nearly an inch long, hairy, slightly 
inserted. Flesh greenish-yellow, juicy and sprightly, but se- 
cond rate in flavour, and adhering closely to the stone. A pro- 
lific tree. September. 


47. Corse’s Frerp Marsuat. 


Handsome in appearance. Skin lively purplish red. Fruit 
rather large, oval. Stalk rather slender, three fourths of an 
inch long, slightly inserted. Flesh greenish-yellow, juicy, but 
a little tart, adheres closely to the stone, which is long, and 
pointed at both ends. Ripe middle and last of August. 


48. Corse’s Nota Bene. Ken. 


This is the best of Mr. Corse’s varieti-s that have been 
proved in the United States. 

Branches smooth. Fruit of rather large size, round. Skin 
pale lilac or pale brown, ofien dull green on the shaded side, 
with much light blue bloom. Stalk halfan inch long, set in a 
round hollow. Flesh greenish, rather firm, juicy, sweet and 
rich, and separates from the stone. The tree is a very great 
bearer, and is very hardy. First of September. 


49. CzuGEr’s Scartet. } 


Cruger’s. 
Cruger's Seedling. 
Cruger’s Scarlet Gage. 


An exceeding delicate and beautiful dessert fruit, raised from 
seed, by Henry Cruger, Esq., of New-York, and first dis.emi- 
nated from the gardens here. Its mild and agreeable flavour is 
preferred by many who do not like the more luscious plums. and 
its sure and abundant crops render it a favourite on light soils, 
where the curculio destroys many less hardy. Mr. Ives in. 

25* 


294 THE PLUM. 


forms us, that with him, it is less 
liable to drop from the tree than any 

other sort. , 
j Branches downy. Fruit rather 
Pog larger than a Green Gage, roundish. 
oval, with an obscure suture. Skin, 
A when fully exposed, a lively red, but 
/ usually a bright lilac, covered with 
| a thin bluish bloom; and speckled 
with numerous golden dots ; in the 
\ shade it is pale fawn-coloured on 
one side. Stalk half an inch long, 
set in a shallow depression. Flesh 
deep orange, not very juicy nor 
rich, but with a very agreeable, 
Fig. 118. Cruger’s Scarlet. mild, sprightly flavour. It hangs 

well after ripening. Last of August. 


50. Cuerry. Thomp. Coxe. 


Early Scarlet. 


Myrobo!'an. 
a Cherry. of European 
De Virginie. gardens. 


D'Amerique Ronge. 
Pranus Myrobolana. O. Duh. Lind. 
Prunus Cerasifera. Pursh. 


Miser Plum, of Hoffy. 


The Cherry Plum, or Early Scarlet, is a very distinct species. 
It has been considered a native of this country, but we doubt 
this, and think, with Pursh, that it is only found here in the 
neighbourhood of houses. The tree grows pretty rapidly, forms 
a small, bushy head, and is easily recognized by the slender- 
ness of its branches, and the smallness of its leaves. It bears 
the greatest profusion of snowy blossoms in the spring, which 
from the early date at which they appear, are rather liable to 
be cut off by frost. 

There are several varieties produced from seed, but that most 
common here, is round, about an inc: in diameter, of a lively 
red, with very little bloom, and a very slender, short stem, set in 
a narrow cavity. On the trees they resemble cherries, rather 
than plums. The flesh is greenish, melting, soft, very juicy, 
with a pleasant, lively, sub-acid flavour—neither rich nor high 
flavoured, and adheres closely to the stone. The stone is oval, 
and pointed. It ripens about the middle of July, before most 
other plums, and this, and its pretty appearance at the dessert, 
are its chief merits. Branches smooth. 

The common cherry plum, or Myrozotan, of Europe, is 


EED OR PURPLE PLUMS. 298 


rather larger, and shaped like a heart. In all other respects 
the saine. 

Go.pEen Cuerry Ptum. Mr. Samuel Reeve, of Salem, New- 
Jersey, has produced a seedling of the cherry plum, which is 
worthy of notice.* It is heart-shaped, yellow, speckled with 
scarlet in the sun, but of a glossy waxen yellow in the shade. 
The habit of the tree is exactly that of the common cherry plum, 
but as it is a very abundant bearer, and ripens early in July, 
Mr. R. has found it one of the most profitable plums for the 
market. It is worthy of more extensive trial. 


51. Cor’s Late Rep. § Thomp. Lind. 


Saint Martin. of the 
Saint Martin Rouge. § French. 
Prune de la St. Martin. Nois 


This plum (which should properly be called the St. Martin’s, 
though as it was also claimed to have been raised by an English 
nurseryman, it seems difficult to rid it of that title,) proves, with 
us, to be an exceedingly valuable, late variety. Indeed, it is sc 
late, that we fear, to the north of 
this, it would not come to ma- 
turity. It grows vigorously, bears 
regularly and heavily, and would 
prove a valuable market fruit. The 
flavour is excellent. wy ~ 

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 Fig. 119. Cov’s Late Red. 
stone. Cctober and November. 


_—_ 


52. Cueston. Thomp. Lind. 


Matchless. Lang. 
Diapreé Violette. 2 ac. to 
Violet Diaper. , Thomp. 


A pleasant, early pium, but superseded now by better ones. 
Branches downy. Fruit rather small, oval. Skin dark purple, 


* Described in Hoffy’s Orchardist’s Companion, (Philadelphia,) as the MARKET 
PLUM. 


THE PLUM. 


with a blue bloom. Stalk quite short, set without depression. 
Flesh yellow, firm, sweet, and rather sprightly, separating from 
the stone. Last of July, and first of August. 


53. Denniston’s Rep. 


A strikingly handsome, new seedling, which has newly comé 
into bearing, in the celebrated plum orchard of the gentleman 
whose name it bears, at Albany. 

Branches smooth, dark coloured. Fruit rather large, round. 
ish-oval, narrowed towards the stalk. Suture running half 
round. Skin of a beautiful light red, sprinkled with many 
small, fawn coloured dots, and dusted with a very light bloom. 
Stalk very long and slender, slightly inserted. Flesh amber 
colour, juicy, rich, and sprightly, with an excellent flavour. It 
separates from the stone, which is small, oval, and compressed. 
Last of August. 


54. Domine Dutt. § Floy. Thomp. 


German Prune. 2 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, wha 
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 “ fader- 

land,”’ it will be rernembered, 
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 
i. long, inserted with very little 
cavity. Flesh yellow, quite 
juicy at first, but if allowed to 
hang on the tree becomes dry, 
rich and sweet; it adheres 
closely to the stone. A pro 
digious bearer, and a really 
Fig. 120. Domine Dull. good fruit. September, 


RED OR PURPLE PLUMS. avi 


a8. Damson. Thomp. 


Common Damsoa. 
Purple Damson. 

Black Damson. 

Early Damson, (of many.) 


The common, oval, blue Damson is almost too well known ta 
reed description, as every cottage garden in the country con. 
tuins this tree, and thousands of bushels are annually sold in 
the market for preserves. The tree is enormously productive, 
but in the hands of careless cultivators is liable to be rendered 
worthless by the knots, caused by an insect easily extirpated, 
if the diseased branches are regularly burned every winter or 
spring. 

Branches slender, a little thorny and downy. Fruit small, 
ova], about an inch long. Skin purple, covered with thick blue 
bloom ; flesh melting and juicy, rather tart, separates partially 
from the stone. September. 

As the Damson is frequently produced from seed, it varies 
somewhat in character. 

The Suropsutre or Prune Damson is an English purple va. 
riety, rather obovate in figure, but little superiour to our com. 
mon sort. The Sweet Damson resembles the common Dam. 
son, and is but slightly acid. 

The Winter Damson is a valuable market sort, from its 
extreme lateness. It is small, round, purple, covered with a 
very thick light blue bloom ; flesh greenish, acid, with a slight 
astringency, but makes good preserves. It bears enormous 
crops, and will hang on the tree till the middle of November, 
six weeks after the common Damson, uninjured by the early 
frosts 


56. Duans’s Purpre. § P. Man. Ken. 


A superb looking purple fruit of the largest size, and of very 
fair quality,—occasionally, in warm dry seasons, first rate. It 
was originally grown by James Duane, Esq., of Duanesburgh, 
N. Y., and probably sprung from a secd of the Purple Magnum 
Bonum. We have scen this fruit, about Albany, confounded 
with the variety just named. The tree is easily known by the 
grey appearanre of the wood, and large leaves, which are un- 
usually woo/7y on the under surface. It is a highly attractive 
dessert fruit, ripening rather before the plum season, and bearing 
well. 


298 THE PLUM. 


Branches very downy. 
Fruit very large, oval or 
oblong, considerably swol- 
(en on one side of the 
suture. Skin reddish-pur- 
pie in the sun, but a very 
pale red in the shade, 
sparingly dotted with yel- 
low specks, and covered 
with lilac bloom. Stalk 
three-fourths of an inch 
long, slender, set in a nar- 
row cavity. Flesh amber 
coloured, juicy, sprightly, 
moderately sweet, adheres 
partially to the stone. Ri- 
pens with the Washington, 
(or a little before,) about 
the 10th of August. 


Fig. 121. Duane’s Purple. 
57. Diamonp. Thomp. Man. 


A very large plum, but exceedingly coarse in flavour, and of ~ 
no value, except for cooking. It grows thriftily and bears 
regularly and abundantly with us, and is very showy on the 
tree, but it is, otherwise, scarcely third rate. It was raised 
from seed, by an Englishman, in Kent, named Diamond. 

Branches long,downy. Fruit of the largest size, oval, shaped 
like an Eye Plum or Magnum Bonum. Skin black, covered 
with a blue bloom. Stalk three-fourths of an inch long, set in 
a narrow cavity. Flesh deep yellow, coarse-grained, and rather 
dry—a litile acid, and without flavour ; separates from the long 
pointed stone. [The author of the American Orchardist says, 
“ flavour superior !””] 


58. Diapree Rovce. § Thomp. Poit. O. Duh. 


Mee a c. to 
Imperial Diadem. D. 

The Diapreé Rouge, or Red Diaper, is a very large ana 
handsome French plum. Mr. Thompson considers it synony- 
mous 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 


RED OR PURPLE PLUMS. 299 


spects, in tl.is climate, we give the following description and 
outline drawn from the fruit, as produced by us. 

A rather slow grower. branches almost smooth. Fruit large, 
obovate. Skin of a reddish-purple, with a few golden specks, 
and a light blue bloom 
easily rubbed off. Stalk 
three-fourths of an inch 
long, slender, hairy, slight- 
ly inserted. Flesh pale 
green, juicy, very melting, 
rich and delicious ; separa- 
ting from the stone, which 
is quite small. Last of 
August. 

The Diapreé Rouge is 
described by Poiteau as 
having a thick, rather bit- 
ter skin, exactly the op- 
posite to that of the fruit 
we have described. It is 
probable, however, that 
our climate, more favour- 
able for the plum, may 
produce it in greater per- 


Fig. 122. Red Diaper. fection. 


E 59. Exrrey. Coxe. Man. 


Elfry’s Prune. 


A native plum, first described by Coxe. It belongs to the 
class of prune plums, with dry, sweet flesh, and is much es- 
teemed by many persons. The tree is thrifty, with rich glossy 
leaves, and bears to a fault. 

Branches smooth. Fruit rather below medium size, oval. 
Skin blue. Flesh greenish, very sweet, dry and firm, parting 
very freely from the stone—indeed, often splitting open when 
fully ripe. 


60..FornerincHam. Thomp. Lind. Mill. 


Sheen. 
Grove House Purple. 


An old English plum of good quality. It is not unlikely that 
it originated at Sir William Temple’s seat—Sheen, in Surrey, 
where, according to Lindley, it was grown before 1700, under 
the name of the Sheen plum. 

Branches smooth. Fruit of medium size, obovate, wiih a 


300 THE PLUM. 


distinct suture. Skin purple, where exposed, but in the shade 
reddish, sprinkled with small specks, and covered with a pale 
blue bloom. Stalk an inch long. Flesh pale greenish-yellow, 
juicy, sprightly, and rich, separating from the stone. Ripens 
about the middle of August. 


61. Frost Gace. § Pom. Man 


Frost Plum. 


A most valuable late plum, scarcely yielding to any other late 
variety in the excellence of its flavour. It appears to have ori- 
ginated in Fishkill, Dutchess co., N. Y., where it has, for many 
years past, been most extensively cultivated for market. Before 
fully ripe it abounds with sprightly, sub- 
acid juice, and is highly esteemed for 
preserving, and when mature is a sweet 
and luscious fruit for the dessert. It will 
hang on the tree till very late frosts. The 
tree is a tall upright grower, with smooth 
and rather slender shoots, and bears 
abundantly. The fruit is in perfection 
about the first of October, and from its 
lateness and good quality commands 
from two to five dollars a bushel, even 
when hundreds of bushels are sent to 
New-York market at once.* 

Branches smooth. Fruit rather below Fig. 123. Frost Gage. 
medium size, roundish-oval, with a distinct suture on one side. 
Skin deep purple, with a few brown specks, and a thin bloom. 
Stalk half to three-fourths of an inch in length, inserted with 
litle or no depression. Flesh greenish-yellow, juicy, sweet, 
rich and melting, adhering to the stone. 


62. GouiatH. Thomp. Lind. 


Caledonian, (of some.) 
Saint Cloud. 

Steers’s Emperor. 
Wilmot’s late Orleans. 


A large and handsome plum, not quite first rate, but well de- 
serving cultivation. It is easily distinguished from the Necta 
rine plum, with which it has been confounded by its gray, very 
downy shoots. It bears fine crops. 


_* Eighteon hundrod dollars have been received by a single farmer in thie 
vicinity, for a single season’s crop of this plum. Having some affinity to the 
Damson, it is, in some districts, liablo to the knots, but trifling care will soos 
banish this enemy. 


RED OR PURPLE PLUMS. 301 


Fruit large, roundish oblong, enlarged on one side of the 
suture. Skin a fine deep red, approaching purple, a little paler 
in the shade, dusted with a thin blue bloom. Stalk three quar- 
ters of an inch long, deeply inserted in a well marked hollow. 
Flesh yellow, adheres considerably to the stone, rather juicy 
with a brisk, sprightly flavour. Last of August. 


63. GwatsH. Thomp. 


_ A fruit little known out of New-Jersey, where, we believe, i 
isa native. We received it from Thomas Hancock, of Burling. 
ton, N. J. It is large, showy and prolific, and about the quality 
of the Red Magnum Bonum. 

Branches nearly smooth. Fruit large, regularly formed, obo- 
vate, with scarcely any suture. Skin rich, dark purple, cover. 
ed with blue bloom. Stalk rather slender, not quite an inch 
long, slightly inserted. Flesh yellow, juicy, of sprightly fla- 
vour, mixed with a slight acid, and adheres to the stone. Second 
quality. Middle of August. 


: 64. Hotitanp. Pom. Man. Ken. 


Blue Holland. 
Holland Prune. 


A pleasant, late plum, of second quality, handed down from 
the old Dutch gardens of New-York, and perhaps, originally 
brought over by the first settlers of that city. 

Branches downy, rather slender. Fruit round, slightly flat. 
tened. Skin blue or light reddish-purple, covered with a blue 
bloom. Stalk set in a small cavity. Flesh juicy, melting, 
sweet and pleasant, separating freely from the stone. It hangs 
a long while on the tree, to which the stalk adheres rather 
closely, ripening from the last of August to the middle of Sep. 
tember. 


65. Horse Prum. Thomp. Floy. 


Large Early Damson. 2 of Prince 
Sweet Damson. and Ken. 


A very common and inferiour fruit, which reproduces itself 
irom seed, and is almost naturalized in the gardens of the middle 
states. The seedlings make good stocks for the nursery. 

Branches downy. Fruit of medium size, oval, with a deep 
suture on one side. Skin purple in the sun, reddish on the 
shaded side, with blue bloom. Flesh greenish-yellow, rather 
dry and acid, separates from the stone. Last of August. 

26 


802 y THE PLUM. 
66. HoweE.Lu’s Earty. 


This is a very desirable early fruit, ripening about the 20th 
of July, a few days before the Morocco. It takes its name from 
Mr. B. Howell, of Newburgh, N. Y., who brought the paren 
tree when a sucker, from Virginia. It appears to us unlike 
any other described variety. The fruit is remarkably fragrant. 

Wood slender, gray and downy. Leaves small, oval, downy. 
Fruit rather below medium size, oval, without any suture, a 
little angular. Stalk slender, three fourths of an inch long, set 
even with the surface. Skin light brown, often greenish-yellow 
on the shaded side, covered with a thin blue bloom. Flesh am. 
ber coloured, melting, juicy, with a sweet and perfumed flavour, 
separates from the stone, which is quite small and oval. Very 
productive. 


67. IckwortH ImpeRatrice. § Thomp. 
Knight's No. 6. 


The Ickworth Imperatrice was raised by Mr. Knight, of 
Downton Castle, and is a hybrid between Blue Imperatrice and 
Coe’s Golden Drop. It is one of the numerous recent and valu- 
able additions to the class of late plums, prolonging this form- 
erly fleeting fruit the whole autumn. It hangs a long while on 
the tree, and if gathered and wrapped in soft paper, will keep 
many weeks—much longer than any other variety, and is, per- 
haps, one of the best late dessert sorts. 

Branches smooth. Fruit rather above medium size, obovate. 
Skin purple, peculiarly traced or embroidered with streaks of 
golden fawn colour. Stalk moderatelv long and thick. Flesh 
greenish-yellow, sweet, juicy and rich, mostly adhering to the 
stone, which is rather small. Ripens early in October, and 
may be kept till Christmas, gradually becoming dryer and more 

~sugary. It will, even if laid away in paper in a dry place, be- 
come an excellent prune, and it has been found in this state, 
and with an excellent flavour, the next summer. 


68. Irartan Damask. Lind. 
Damas d’Italie. O. Duh. Thomp. 


Branches smooth. Fruit middle sized, nearly round, a little 
flattened at the base, and having a well marked suture extending 
from the stalk to the apex. Stalk half an inch long, slender, 

inserted in a small round cavity. Skin violet, becoming brown 
when fully ripe. Flesh yellowish-green, firm, and separates 
clean from the stone. Juice very sweet and high flavoured. 
Stone oval, rather thick. End of August. [Lindley’s Guide.] 


RED OR PURPLE PLUMS. 203 


To this we will add that the Morocco (with downy shoots) is 
oiten inistaken for this plum in this country. 


69. LomBarp. Ken. 


Bleecker’s Scarlet. 
Beekman’s Scarlet, 


The Lombard is an exceedingly pretty plum, of pleasant fla. 
vour, and it has qualities that will always make it popular ;— 
great hardiness and productiveness, and the power of holding its 
fruit uninjured in those light sandy soils where most other sorts 
are punctured and fall by the curculio. 

It was called the Lombard plum by the Massachusetts Horti. 
cultural Society, in compliment to Mr. Lombard, of Springfield, 
Mass., who first brought it into notice in that state; and it is said to 
have been received by him from Judge Platt, of Whitesborough, 
‘N. Y:, who raised it from seed. But it was previously well 
known here by the name of B/eecker’s Scarlet. Never having 
been described under that name, how- 
ever, we adopt the present title. The 
tree has _ strikingly crumpled leaves, 
thrifty, bright purple, glossy shoots, 
and grows with much vigour. 

Branches smooth. Fruit of mediuin 
size, roundish-oval, slightly flattened 
at either end; suture obscure. Stalk 
quite slender, scarcely three-fourths 
of an inch long, set in a broad, ab- 
ruptly narrowing cavity. Skin deli- 
cate violet red, paler in the shade, dot- 
ted with red, and dusted thinly with 
bloom. Flesh deep yellow, juicy, and 
pleasant, but not rich; adhering to the 
Fig. 124. Lombard. stone. Middle and last of August. 


- 


7 eee oe OO 


~ 
=e 


70. Lone ScarLetT 


Scarlet Gage. 
Red Gage, (incorrectly, of some.) 


A bright red, oblong fruit, very handsome upon the tree, which 
usually hangs heavy ‘Jaden with its fruit. It is a native of this 

tt of the Hudson, and has been disseminated by us. It is a 
little tart, and of second rate flavour, but it is highly valued for 
the bright red transparent jelly, that is made from the fruit, 
surpassing that of any other variety. 

Shoots downy. Fruit of medium size, Shion AbBeats. swol. 
len on one side of the suture and tapering to the stalk. Skin 
bright red in the sun, pele yellowish-red on the shady side, 


- 


804 THE PLUM. 


covered with a fine lilac bloom. Stalk three-fourths of an inch 
long, set in a narrow cavity. Flesh deep yellow, juicy, acid at 
first, but, if allowed to hang, it becomes rather rich and sweet. 
Tt adheres to the stone. Last of August. 


71. Ortrans. Lind. Thomp. 


Monsieur. of the 
Monsieur Ordinaire. French. 
Old Orleans. 
Red Damask. 


The most popular English market plum, being hardy and 
uniformly productive. It is not generally cultivated here, being 
considered a second rate fruit, and is supplanted by etter Ame- 
rican sorts. As a kitchen fruit, it is chiefly esteemed. 

Branches gray, and very downy. Fruit middle sized, round, 
a little enlarged on one side of the distinct suture. Skin dark 
red, becoming purple in the sun. Stalk little more than half an 
inch long, set in a wide hollow. Flesh yellowish, sweet, mixed 
with acid, and separates freely from the stone. Ripens a L-ttle 
after the middle of August. 


72. OrtEans, Earty. Thomp. Lind. 


New Early Orleans. Monsieur Tatif. 
New Orleans. Monsieur Hatif de | of the 
Grimwood’s Early Orleans. Monimorency. rench, 


Hampton Court. 


The Early Orleans is very near like the foregoing in all re. 
spects, except that it ripens ten days earlier—about the first of 
August here, with the Morocco—which makes it far more desi- 
rable. Branches downy. Fruit of the size and colour of the 
common Orleans, a little more oval, and with a more shallow 
suture. Stalk sometimes half an inch long and stout, some- 
times longer and more slender, set in a moderate hollow. Skin 
a little marbled. Flesh yellowish-green, of brisk flavour, rather 
richer than the old Orleans, and separates from the stone. <A 
good bearer. 

Witmot’s New Earty Orteans, (Wilmot’s Large Orleans, 
&c.,) so strongly resembles the foregoing in appearance, time of 
ripening, etc., as to be scarcely worthy of a separate description 


73. ORLEANS, Smitu’s. § Pom. Man.* 


Violet Perdrigon. incorrectly, of some 
Red Magnum Bonum.§ American gardens. 


Smith’s Orleans, the largest and finest of this class of plams 


* Deseribed, ty an error in the Pomological Manual, as a freestone, 


RED OR PURPLE PLUMS. 305 


is a native variety raised from 
the old-Orleans about 20 years 
by Mr. Smith, of Gowanus, 
Long Island. It is one o. the 
most vigorous of all plurn trees, 
making straight, glossy, red- 
dish-purple shocts, seven or 
eight feet long in the nursery, 
with dark green, crimped 
leaves. It bears regularly 
and well. in almost any soil, its 
fruit is large and handsome, 
and has that blending of sweet 
and acid in its flavour, which 
renders it, to our taste, one of 
the most agreeable of all 
piums. It is deservedly a fa- 
vourite in American gardens. Fig. 125. Smuth’s Orleans. 

Bearing branches smooth, or nearly so. Fruit large, often 
of the largest size, oval, rather widest towards the stalk, a little 
irregular, with a strongly marked suture on one side. Stalk 
quite small and slender, little more than half an inch long, in. 
serted in a deep narrow cavity. Skin reddish purple, covered 
with a deep blue bloom. Flesh deep yellow, a little firm, very 
juicy, with a brisk, rich vinous flavour, (not sweet and cloy- 
ing,) and adheres to the stone. Ripens from the 20th to the 
last of August, and hangs for some time on the tree, becoming 
very dark in colour. 

By an error, this variety was sent out from the gardens here 
for several years, as the Violet, or Blue Perdrigon, a smaller, 
and very different fruit, and bears this name still, in some col- 
lections. 


74. IsaBELLA. Thomp. 


Tis is an attractive looking English plum, of a fine red co 
lour, and of good flavour, though scarcely so beautiful as the 
coloured plate in the Pomological Magazine would lead one to 
suppese ; but well worthy of a place in a large collection. 

Branches quite downy and gray, like those of the Orleans. 
Fruit medium size, oval, rather narrower towards the stalk. Skin 
dark dull red in the sun, paler in the shade, and thickly sprink- 
led with darker coloured dots. Stalk three-fourths of an inch 
long, a little hairy, set in a moderate hollow. Flesh yellow, 
rich, juicy, with a smart flavour, and adheres to the pointed 
sione. Last of August. i 

. 26* 


308 THE PLUM. 


75. Krrxe’s. Thomp. Lind 


Kirke’s pium is a variety which came to us from England, 
where it was first brought into notice by Mr. Kirke, the nur. 
seryman at Brompton. Its excellent flavour and productiveness 
will bring it into favour here. The sort usually known in our 
nurseries under this name, is incorrect. In general appearance 
it resembles a good deal the Reine Claude Violette, or Purple 
Gage. 

Branches smooth. Fruit of medium size, round, with very 
little suture. Skin dark purple, with a few golden dots, and 
coated with an unusually thick blue bloom, which adheres pretty 
closely. Stalk three-fourths of an inch long, inserted in a very 
slight depression. Flesh greenish-yellow, firm, and very rich 
in favour. It separates freely from the stone, which is flat and 
broad. Ripens the last of August and first of September. 


76. Morocco. § Thomp. Lind. 


Early Morocco. 

Black Morocco. 

Early Black Morocco 

Early Damask. Mill. 

Black Damask. Fors. 

Italian Damask, (éncorrectly, of some.) 


One of the very best of the early purple plums, ripening at 
the beginning of August, ten days before the Washington, and 
therefore worthy of a place, even in small gardens. It is a 
moderate bearer. 

Branches downy. Fruit of medium size, roundish, with a 
shallow suture on one side. a little flattened at both ends. Skin 
dark purple, covered w*h a pale thin bloom. Stalk half an 
inch long, rather stout. Flesh greenish-yellow, adhering slight- 
ly to the stone, juicy, with a smart, rich flavour, becoming quite 
sweet at maturity. 


77. Nectarine. Thomp. Lind. . 
Caledonian. Peach Plum. 2 incorrectly 
Howell’s Large. Prune Péche. § of some. 
Jenkins’ Imperial. Louis Philippe. 


A fine looking fruit, probably of English origin, and confound. 
ed by some with the Peacn Pium* of the French. Its size, and 
handsome appearance, will always give it a place in the plum 
orchare, but it must be confessed that it will hardly rank as a 
first rate dessert fruit, being decidedly inferiour to the Columbia 


* For the trve Peacu Pium, See Supplement. 


RED OR PURPLE PLUMS. 307 


a plum of even largerdimensions. The young trees are readily 
known, by their straight, large, blunt purplish shoots, nearly 
smooth, and not gray ‘and downy, like those of the Goliath. 
Fruit of the largest size, regularly formed, roundish. Stalk 
about half an inch. long, rather stout, and set in a wide shallow 
depression. Skin purple, dusted with a blue bloom. Flesh dull 
greenish yellow, becoming tinged with red at maturity, a little 
coarse grained, with a rich, brisk flavour, and adhering partially 
to the stone. A good and regular bearer. Ripens “about. tke 
15th of August. 
Mr. Rivers has lately sent to this country trees of the Peacn 
Pivm, which he says is the Prune Péche of Brittany, superiour 
to, and quite distinct from the Nectarine. 


78. Precoce pE Tours. § O. Duh. Thomp. Lind. 


Early Tours. 


Early Violet. \ 
Violette Hative. ; Lang. Lind. 


Noire Hative. 

Violet de Tours. 

Perdrigon Violet. 2 incorrectly 
Blue Perdrigon. of some. 


The Early Tours plum is yet very little known in the Umted 
States, but deserves a more general trial, as it is esteemed 
‘abroad as an excellent very early plum, ripening the last of 
July, among the first of the season. 

Branches downy. Fruit rather more than an inch in diame- 
ter, oval, with a shallow suture. Skin deep purple, covered 
with a thick azure bloom. 
Stalk half an inch long, set in 
a narrow cavity. Flesh at first 
greenish, but becoming dull 
yellow at maturity ; a little 
fibrous, but juicy, sweet, melt- 
ing, and slightly perfumed ; it 
adheres considerably to the 
stone. 


79. Purrte Favourite. § 


This delicious fruit received 
its name from us some years 
ago. ‘The tree from which the 
stock now in this country was 
derived, stood for many years 
(until it died of old age,) in the 

centre of the principal garden 
Fig. 126. Purple Favoure. here, and was planted bv the 


* 


_ 


308 THE PLUM. 


father of the author. Its origin we were never able to learn 
and we have not been able during all our pomological re. 
searches and comparisons, to identify it with any other sort. 

The Purple Favourite, when in perfection, is not surpassed 
by any other plum in luscious flavour. It is more juicy and 
melting than the Purple Gage—and has some afhnity to the 
Diapreé Rouge, or Mimms. Jt should have a place in every 
garden, as it bears well, and is very hardy. In the nursery 
it has the dwarfish habit of the Green Gage, but more slender 
shoots. 

Branches nearly smooth, short-jointed. Fruit medium size, 
often large, roundish-obovate. Suture none, Skin light brown 
in the shade, brownish-purple in the sun, dotted with numerous 
golden specks, and dusted with thin, light blue bloom. | Stalk 
three-fourths to one inch long, set in a very slight depression. 
Flesh pale, greenish, very juicy, tender, melting, with a lus- 
cious sweetness. Parts freely from the stone, which is very 
small and roundish. Begins to ripen about the 20th of August, 
and will hang for a fortnight on the tree. 

This is known, incorrectly, as the Purple Gage, in some parts 
of the country. 


80. PurrLte Gace: § Lind. Pom. Mag. 


Reine Claude Violette. Thomp. Nois. 
Die Violette Koning Claudie. Szckler. 
Violet Queen Claude. 


The Purple Gage holds the 
first place for high flavour 
among puiple plums abroad. 
Athough it is as well known in 
France under the title of the 
Reine Claude Violette, as in Eng- 
land under that of the Purple 
Gage, yet its native country is 
not precisely determined. 

Branches smooth, much like 
those of the Green Gage. Fruit 
medium sized, shaped like the 
Green Gage, roundish, a little 
flattened. Suture shallow, but 
distinct. Stalk an inch long, Fig. 127. Purple Gage. 
rather thick, set in a narrow cavity. Skin a little thick, violet, 
dotted with pale yellow and covered with light blue bloom. 
Flesh greenish yellow, rather firm, rich, sugary, and very high 
flavoured, separates from the stone, which is oval and com. 
pressed. Ripens rather late, and will hang on the tree—shriv- 
elling a little, but not cracking—all the month of September. 


RED OR PURPLE VYLUMS, ay 


81. Ponxp’s SEEDLING. 


Pond’s Purple. Ken. 


A productive plum of only second quality. It was bronght 
into notice by Mr. Samuel Pond, a nurseryman near Boston, 
but the original tree grew in the garden of Henry [iill, Esq., 
in the city of Boston. : 

Branches downy. Fruit middle sized, roundish. Skin 
purple. Stalk short. Flesh yellowish, rather dry, separates 
from the stone, sweet, mingled with acid, of tolerable flavour. 
Ripens early in August, and hangs a long time. 


82. Preoty’s Eanty Buve. 


This is a native fruit, of medium quality, which we received 
from Mr. Manning. Branches very downy. Fruit middle 
sized, oblong, suture scarcely visible. Skin very dark blue, 
covered with light blue bloom. Stalk short, uneven. Flesh 
yellow, of pleasant flavour, adhering partially to the stone, 
which is not large, but rather bluntly terminated. Ripens 
about the 10th of August. 


88. Prune D’Acen. Nois. 


D' Agen. Thomp. Agen Datte. 
Prune d’ Ast. St. Maurin. 
Robe de Sergent. Prune de Brignole, (of some.) 


A French prune, of good quality, chiefly used for drying or 
preserving. Branches smooth, leaves narrow. Fruit of me- 
dium size, obovate, flattened on one side. Skin purple, with a 
blue bloom. Stalk short. Flesh greenish-yellow, sweet. It 
is a freestone, and makes an excellent prune. It ripens late in 
September, and bears prodigious crops. 


84. Prune, Mannine’s Lone Burve. § 


Large Long Blue. Man. 
Manning’s Long Blue. 


Manning’s Long Blue Prune, we received from the late Mr. 
Manning, with the account that it was had by him without a 
name, from Landreth’s Nursery, Philadelphia. It is undoubt- 
edly a seedling of the common Quetsche, and is one of the best 
of this family of plums. Its large size, long keeping, and late- 


. megs, added to the fact that it bears most abundant crops, make 


it a good market ffuit. 


310 THE PLUM. 


Branches smooth. Fruit 
! quite large, long-oval, a little 
one-sided, with an obscure 
suture. Stalk very long, and 
slender, set in a very trifling 
depression. Skin dark pur- 
ple, with a thick blue bloom. 
Flesh greenish-yellow, firm, 
rather juicy, with a sweet, 
sprightly, pleasant flavour. 
It separates pretty readily 
from the stone, which is lon 

and pointed. First to last of 
September. Ripens gradu- 
ally, and bears carriage well. 


85. QueEN Motuer. Thorp, 
Ray. Lind. 


Red Queen Mother. 
Pigeon’s Heart. 
Damas Violet. 


A neat little reddish plum, 
long known in European 
Fig. 128. Manning's Long Blue Prune. gardens. Branches smooth, 
rather feeble in growth. Fruit rather small, round, about an 
inch in diameter. Skin dark, purplish. red in the sun, pale red- 
dish amber in the shade, with many reddish dots. Stalk half an 
inch long. Flesh yellow, sweet and rich, separating freely 
from the : stone, which is quite small. September. 


86. QuETSCHE, oR GERMAN Prune. Thomp. 


Common Quetsclie. Zwetsche. 

True Large German Prune. Quetsche Grosse. 

Turk‘sli Quetsche. I'rn ed’ Al'emagne. ac. to 
Leipzic. Quetsche d’Allemagne Grosse. { Themp 
Sweet Prune. Damas Gros. 

Damask. Covetche. 


Imperatrice Violette. t 
Imp-ra rice Violette Grosse. > incorrectly, of some. 
Damas Violet Gros. 


So many plums are cultivated under the name of German 
Prune, that it is difficult to fix this fickle title, a circumstance 
owing to the fact that the prune frequently comes the same, or 
nearly the same, from seed, and in prune growing districts this 
is a popular way of increasing them, while it, of course, gives 
rise to many shades of character. It is.a valuable class of 
piums, of fair quality for the table. but. most esteemed for dry 


_ 4 
RED OR PURPLE PLUMS. 811 


ag and preserving—abundant bearers, and hanging long on the 
ree. The common German Prune is described as follows. 
~ Branches sioooth. Fruit long-oval, near two inches long, 
peculiarly swollen on one side, and drawn out towards the stalk. 
ines distinctly marked. kin purple, with a thik biue 
bloom. Stalk three-fourths of an inch long, slender, slighily 
inserted. Flesh firm, green, sweet and pleasant, separates 
from the stone, which is flat, very long, and a little curved. 
Ripens about the 10th of September. 
_ This prune is, perhaps, the most universal and most valuable 
fruit tree in Germany, Hungary, Saxony, and all central Eu- 
‘Tope. Preserved, it is used in winter as a substitute for butter, 
by the laboring peasantry ; and dried, it is a source of large 
profit incommerce. In this country, it is yet but little known, 
but from the great hardiness and productiveness of the trce, it 
may be worth trial on a large scale. 
_ The Austrian Quetscus, 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. i 

Sr. James’ Quetscue, is another variety, with smooth branch- 
es, and oblong fruit of medium size ; flesh purple, adheres to 
the stone, of very good flavour. It yields great crops. Sep- 
tember. 


87. RoyaLe. O. Duh. Thomp. Nois. 
La Royale. Lind. Hooker. 


_ The Royale, a French variety, 
3s undoubtedly one of the richest 
plums. It is peculiarly crisp, with 
avery high flavour, and is remark- 
able for the exceedingly thick coat 
of bloom which covers the skin. 
The tree is a slow grower, forms 
a bushy, spreading head, and its 
wery downy shoots have a gray 
or whitish appearance. It bears 
Tegularly, but moderately, and, 
though not fit for the orchard, it is 
8 first rate garden fruit. 
_ Fruit of medium size, often quite \ 
large ; round, lessening a little to- 
wards the stalk. Suture distinct 
“at the apex on one side only. Skin Fig. 129. Royale. 
teddish-purple, dotted with light brown specks, and covered 
with a thick pale bloom, which adheres closely. Stalk three. 
fourths of an inch long, downy, set in a narrow cavity. Flesh 


812 THE PLUM. 


dull yellow, rather firm, but melting, very juicy, with an ex. 


ceedingly rich, vinous flavour; it separates from the stone, 


which is small, roundish, pointed at both ends. Ripe the last 
of August, and will hang, dropping gradually, till the middle ef 
September. 


88. Rep Perpricon. Lind. Fors. 


Perdrigon Rouge. ors. 


An agreeable late French plum, which hangs a good while 
on the tree, improving in flavour, till it becomes very sweet and 
excellent. It appears to be a very hardy grower. 

Branches downy. Fruit of medium size, roundish, slightly 
oval. Skin at first pale, but becoming fine deep red, dotted 
with fawn-coloured specks, and dusted with much lilae bloom. 
Stalk an inch long, rather stout, set in a small round cavity. 
Flesh bright yellow, a little crisp and firm, quite juicy and 
sweet, and parts freely from the stone. Last of August to the 
middle of September. 


89. Rep Macnus Bonum. Lind. Thomp. Mill. 


Purple Egg. Impériale Violette. 

Red Imperial. Imperiale Rouge. 

Imperial. Dame Aubert Violette. Pa the 
Purple Magnum Bonum. Imperiale. ench. 
Florence. Prune d’cuf. 


Imperial Violet. 


The Red Magnum Bonum is a large, handsome, egg-shaped 
fruit, seen in abundance in cur markets, and chiefly valued for 
cooking and preserving, being rather harsh for the dessert. In 
fine dry seasons, it becomes of tolerable flavour. 

Branches smooth. Fruit large, much like the White Magnum 
Bonum in form, oval, with a strong suture, on one side of which 
the fruit is more swollen. Skin rather pale in the shade, but 
deep red in the sun, sprinkled with many gray dots, and dusted 
with but little pale bloom, Stalk an inch or more long, slender, 
set in a narrowcavity. Flesh greenish, rather firm and coarse, 
with a sub-acid flavour, separating from the stone, which is oval 
and pointed. Last of August and first of September. 

It is proper to state here, that this plum has been several 
times reproduced from seed, on the North River, and with little 
difference of character, except that some are freestones and 
others clingstones. 

Duane’s purple is often confounded with the Red Magnum 
Bonum. It is a much better plum, and is easily distinguished, 
even when not in fruit, by its very gray, downy shoots. 


y, 


u 


RED OR PURILE FLUMS. 213 


90. Royate ve Tours. § O. Duh. Poit. Thomp. 
Royal Tours. 


This capital, early plum, from the neighbourhood of Tours, in 
France, is yet very scarce in this country, (two or three spuri- 
ous sorts having been received by this name,) but deserves to 
become generally known and cultivated. Its flavour is of the 
finest, and it commences ripening at the last of July, before 
most of the fine varieties. 

Branches 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. small 
white depressed point. Skin lively red in the shade, deep vio- 
let in the sun, with many mioute golden dots, and coated with 
a thick blue bloom. Stalk half to three-fourths of an inch long, 
stout, set in a narrowcavity. Flesh greenish, rather firm, with 
a rich, high flavoured, abundant juice. It adheres closely to 
the stone, which is large, oval, and flattened. 


91. Royate Hitive. § Thomp. Nois. 
Early Royal. 


Mirian. 

A new early plum of French origin, and the highest excel- 

lence. It is yet very scarce with us, having lately been re- 
ceived from the garden of the London Horticultural Society. 
It strongly resembles, both in appearance and flavour, the 
Purple Gage, or Reine Claude Violette, but ripens a month 
earlier. 
’ Branches very downy. Fruit of medium size, roundish, a 
little wider towards the stalk. Skin light purple, dotted, (and 
faintly streaked,) with brownish-yellow, and covered with a 
blue bloom. Stalk half an inch long, stout, inserted with little 
or no depression. Flesh amber yellow, with an unusually 
rich, high flavour, and parts from the stone, (adhering slightly, 
till ripe.) Stone small, flattened, ovate. Begins to ripen about 
the 20th of July. 


92. Rep Gace. § Pom. Man. 


An American plum, of delicious flavour, very hardy, and a 
prodigious bearer. It is a seedling raised from the Green Gage, 
by the elder Wm. Prince, of the Flushing Nurseries, in 1790. 
[It grows yery vigorously, and is distinguished, when young, by 
‘ts deep green, crimped foliage. 

Branches dark reddish, smooth, Fruit about as large as the 

27 


814 THE PLUM. 


Green Gage, but more oval, regularly 
formed. Skin brownish or brick red, 
with little bloom. Stalk rather slen. 
der, set in a narrow cavity. Flesk 
greenish-amber, very juicy, melting, 
sugary, and luscious. It parts freely 
from the stone, which is small. Mid. 
dle of August. 

[This is quite distinct from the 
Lone Scariet, (which see) some- 
times called Red Gage, or Scarlet 
Gage. ] 


Fig. 130. Red Gage. 
93. River’s Earty. 


Two new seedlings raised by Mr. Thomas Rivers, an English 
nurseryman of reputation. Their parent was the Précoce de 
Tours, but they are said to be earlier, hardier, and more proli_c 
than that variety. 

“ River’s Early, No. 1,” has downy shoots; No. 2, haa 
smooth shining shoots. Both bear oval, purple fruit, of medium 
size ; flesh yellow, sweet and excellent. They ripen the last of 
July. 


94. Suisse. Thomp. Poit. 


Simiana. 
Monsieur Tardif. 
Prune d’Altesse. 
Prune Suisse. 
Swiss Plum, 


A handsome October plum, bearing some affinity to the St. 
Martin, or Coe’s Late Red, and ripening about tiie same time, 
or a little earlier. It is very different from the oval plum, in- 
correctly known as the Seméana about Boston.* 

Branches smooth. Fruit globular, rather large, with a broad 
shallow suture on one side, and terminating in a depressed point. 
Skin pale red in the shade, but lively violet red in the sun, dot- 
ted with numerous specks—a little marbled, and coated with a 
thick blue bloom. Stalk nearly an inch long, pretty stout, set 
in a wide hollow. Flesh greenish-yellow, crackling and meit- 
ing, with a brisk, rich flavour, in which there is a slight, but 
pleasant sharpness. It adheres to the stone, which is thick, 
with a rough edge. September, to the middle of October 


* See Blus Imperatnca. 


RED OR PURPLE PLUMS. ae | 


95. Suarp’s Emreror. ‘Thomp. 


Denyer’s Victoria ? 
Queen Victoria ? 


A beautiful new plum from England, which will prove ax 
addition to our collection. It bears abundantly, and has a 
peculiarly tender stone. 

Branches strong, downy, and foliage .arge. Fruit quite 
large, roundish oval. Skin, when exposed, of a fine br ght, 
lively red, paler in the shade, with a delicate bloom. Flesh 
deep yellow, separates from the stone, of a pleasant, moderately 
rich flavour. Middle and last of September. 

Denyer’s Victoria resembles this, but we require another trial 
before pronouncing them identical. 


96. Tuomas. 


A new plum, of a lively, deep salmon colour, with a red 
cheek ; a very attractive contribution to the dessert. thougn not 
of first rate flavour. It is a native variety, and the fruit was 
first exhibited by Mr. Wm. Thomas, of Boston. who has a fine 
tree in his garden. [Tt was thence named the Thomas Plum, by 
the Massachusetts Horticultural Society. It has some resem- 
blance to Sharp’s Emperor. 

Branches slightly downy. Fruit large, roundish-oval, a little 
irregular, and rather compressed in the direction of the suture. 
Stalk hairy, half an inch or more, long, stout, set in a small 
narrow cavity. Skin salmon colour, with numerous dots, and a 
soft red cheek. Flesh pale yellow, a little coarse grained, but 
with a mild, pleasant flavour, separating freely from the stone. 
The stone is peculiarly light coloured. Ripe the last of August, 
and bears admirably. 


97. Vircin. Thomp. 


Lately received from England, where it has the reputation 
of bearing “‘some resemblance ito the Reine Claude Violette, 
though scarcely so rich.” It has not yet been tested here. 

Branches smooth. Fruit of medium size, roundish. Shm 
purple. Flesh yellow, of rich flavour, and separates from the 
stone. Ripens the last of August and beginning of September. 


Ornamental Varieties. 


There are few varieties of plums, which are considered 


316 THE PE. 8. 


‘purely ornamental. One, however, is a remarkable exception 
to this, as it is scarcely exceeded in beauty in the month of 
May by any other flowery shrub—we mean the Dous.e Fiow- 
ERING SLoz. It is a large shrub, only 10 or 12 feet high, with 
quite slender shoots and leaves, but it is thickly sprinkled, every 
spring, With the prettiest little double white blossoms about as 
large as a sixpence, but resembling the Lady Banks’ roses. It 
is one of the greatest favourites of the Chinese and Japanese— 
those flower-loving people. 

The Common Enetisu Stog, or Blackthorn, (Prunus spinosa,) 
is rather an ornamental tree in shrubbery plantations. The 
branches are more thorny than those of the common damson, 
and the fruit is nearly round, quite black, but covered with a 
thick blue bloom. In the spring, this low tree is a perfect cloud 
of white blossoins. 

The DovusLe sLossomED Pium has large and handsome, 
double white flowers. Except in strong soils, however, they 
are apt to degenerate and become single, and are, indeed, always 
inferiour in effect to the Double Sloe. 

The Cherry Plum we have already described. It is one of 
the fruit bearing sorts. 

1. Selection of choice varieties for a small garden. Royal 
Hative, Hudson Gage, Green Gage, Jefferson, Lawrence’s Fa- 
vourite, Huling’s Superb, Purple Favourite, Purple Gage, Coe’s 
Golden Drop. 

2. Plums that will bear well in light soi/s, and generally with- 
stand the curculio. Lombard, Cruger’s, Blue Gage, Roe’s Au- 
tumn Gage, Red Gage, Long Scarlet, Bleecker’s Gage, Coe’s 
Golden Drop, and all the Damsons. 

3. Plums suitable for a cold northern climate. Smith’s Or- 
leans, Bleecker’s Gage, Denniston’s Superb, Corse’s Nota Bene, 
Orleans, Cruger’s Scarlet, Washington, Duane’s Purple. 

4. Plums suitible for a southern climate. Bingham, Imperial 
Gage, Washington, Large Long Blue, Huling’s Superb, Coe’s 
Late Red, Soe’s Golden Drop. 


SHAPTER XXI. 


THE PEAR. 


Pyrus communis, L. Rosacee, of botanists. 
Parr, of the French; Birnebaim, German; Peer, Dutch; Perc Italian; and 
Pera, Spanish, 


Tue Pear is, undeniably, the favourite fruit of modern times, 
and modern cultivators. Indeed, we believe the Pear of modern 


ITS HISTORY. 817 


fimes, thanks to the science and skill of horticulturists. is quite 
a different morsel for the palate, from the pear of twe or three 
centuries ago. In its wild state it 1s one of the most austere of 
ali fruits, and a choke pear of our fields, really a great improve 
ment on the wild type, seizes ones throat with such an unmer- 

_viful gripe, as to leave behind it no soothing remembrances of 
nectar and ambrosia. 

. So long ago as the earliest time of the Romans, the pear wag 
considerably cultivated. It was common in Syria, Egypt, and 
Greece, and from the latter country, was transplanted into Italy. 
“* Theophrastus speaks of the productiveness of old pear trees, 
and Virgil mentions some pears which he received from Cato. 
Pliny in his 15th book describes the varieties in cultivation in 
his time, as exceedingly numerous ; and mentions a number 
which were named after the countries from which they were 
received. Of ail pears, he says, the Costumine is the most de- 
lieate and agreeable. The Falernian pear was esteemed for 
its juice ; and the Tibernian, because it was prefer red by the 
Emperor Tiberius. There were ‘ proud pears’ which were so- 
called, because they ripened early and would not keep, and 
‘winter pears,’ pears for baking, as at the present day.”* None 
of these old Roman varieties have been handed down to us, and 
we might believe some of them approached the buttery luscious- 
ness of our modern pears, did not Pliny pithily add, most unfor- 
tunately for their reputation, “ a!l pears whatsoever are but a 
heavy meat, unless they are well boiled or baked.” 

In facet the really delicious qualities of this fruit were not 
developed until about the seventeenth century. And within the 
last sixty years the pear, subjected to constant reproduction 
from seed by Van Mons and his followers, and to hybridizing or 
erossing by Mr. Knight and other English cultivators appears, 
at length, to have reached almost the summit of perfection, in 
beauty. duration, and flavour. Of Professor Van Mons and his 
labours of a whole life, almost devoted to pears, we have already 
spoken in our first chapter. From among the 80,000 seedlings 
raised by himself, and the many thousands reared by other zeal. 
ous cultivators abroad, especially in Belgium—the ‘Eden of the 
pear tree—there have been selected a large number of varieties 
of high excellence, In this country, we are continually adding 
to the number, as, in our newer soil, the pear, following the 
natural laws of successive reproduction, i is constantly appearing 
in new seedling forms. ‘The high flavour of the Seckel pear, 
an American variety, as yet unsurpassed, in this respect, by 
any European sort, proves the natural congeniality of tu... eli- 
mate of the nort ern states to this fruit. 

The pear tree is not a native of North America, but was in- 


* Arboretum Brittanicnm. 
Q7* 


$18 THE PEAR. 


troduced from the other continent. In Europe, Western Asia, 
and China, it grows wild, in company with the apple, in hedges 
and woody wastes. In its wild state, it is hardier and longer 
lived than the apple, making a taller and more pyramidal head, 
and becoming thicker in its trunk. ‘There are trees on record 
abroad, of great size and age for fruit trees. M. Bose mentions 
several which are known to be near 400 years old. ‘There isa 
very extraordinary tree in Home Lacy, Herefordshire, Eng. . 
land—a perry pear—from which were made more than once, 
15 hogsheads of perry in a single year. In 1805 it covered 
more than half an acre of land, the branches bending down and 
taking root, and, in turn, producing others in the same way. 
Loudon, in his recent work on trees, says that it is still in fine 
health, though reduced in size. 

One of the most remarkable pear trees in this country, is 
growing in Illinois, about ten miles north of Vincennes. 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 
18490 it yielded 140 bushels. It is enormously productive al- 
ways; the fruit is pretty large, ripening in early autumn, and 
is of tolerable flavour.* Another famous specimen, perhaps 
the oldest in the country, is the Stuyvesant Pear tree, originally 
planted by the old governor of the Dutch colony of New-York, 
more than two hundred years ago, and still standing, in fine 
vigour, on what was once his farm, but is now the upper part of 
the city, quite thickly covered with houses. The fruit is a plea- 
sant summer pear, somewhat like a Summer Bonchretien. 

Uses. The great value of the pear is as a dessert fruit. 
Next to this, it is highly esteemed for baking, stewing, preserv- 
ing and marmalades. In France and Belgium the fruit is very 
generally dried in ovens, or much in the same way as we do the 
apple, when it is quite an important article of food. 

Dessert pears should have a melting, soft texture, and a 
sugary, aromatic juice. Kitchen pears, for baking or stewing, 
should be large, with firm and crisp flesh, moderately juicy. 

The juice of the pear, fermented, is called Perry. This 
is made precisely in the same way as cider, and it is richer, 
and more esteemed by many persons. In the midland coun. 
ties of England, and in various pans of France and Germany, 
what are called perry pears—very hardy productive sorts, hav 
ing an austere juice—are largely cultivated for this purpose 
[In severa] places in our eastern states, we understand, perry 
is now annually made in considerable quantities. ‘The fruit 


* Rev. IL W. Beecher, in Hovey’s Magazine. 


GATHERING AND KEEPING. $19 


should be ground directly after being gathered, and requires 
rather more isinglass—(say 1} oz. to a barrel,) to fine it, on 
racking, than cider. In suitable soil the yield of perry to the 
acre is usually about one third more than that of cider. 

The wood is heavy and fine grained, and makes, when stain- 
ed black, an excellent imitation of ebony. It is largely em- 
ployed by turners for making joiners’ tools. The leaves will 
dye yellow. 

GATHERING AND KEEPING THE FRUIT. The pear is a pecu- 
liar fruit in one respect, which should always be kept in mind ; 
viz. that most varieties are much finer in flavour if picked from 
the tree, and ripened in the house, than if 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 waich are only second or third rate, when 
ripened on the tree, but possess the highest and richest flavour 
if gathered at the proper time, and allowed to mature in the 
house. This proper season is easily known, first, by the 
ripening of a few full grown, but worm-eaten specimens, which 
fall soonest from the tree ; and, secondly, by the change of colour, 
and the readiness of the stalk to part from its branch, on gently 
raising the fruit. The fruit should then be gathered—or so 
much of the crop as appears sufficiently matured—and spread 
out on shelves in the fruit room* or upon the floor of the garret. 
Here it will gradually assume its full colour, and become de- 
liciously melting and luscious. Many sorts which, ripened in 
the sun and open air, are rather dry, when ripened within door, 
most abundantly melting and juicy. They will also last for 
a considerably longer period, if ripened in this way—maturing 
gradually, as wanted for use—and being thus beyond the risk 
of loss or injury by violent storms or high winds. 

Winter dessert pears should be allowed to hang on the tree ag 
leng 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 fiost. 
Some varieties, as the D’Aremberg, will ripen finely with ne 
other care than placing them in barrels in the cellar, like 
apples. But most kinds of the finer winter dessert pears, 
should be brought into a warm apartment for a couple of 
weeks before their usual season of maturity. They should be 
kept covered, to prevent shrivelling. Many sorts that are com- 
paratively tough if ripened in a cold apartment, become very 
meltiag, buttery and juicy, when allowed to mature in a room 
kept at the temperature of 60 or 70 degrees. 


* So important is the ripening of pears in the house that most amateurs of this 
fruit, find it to their advantage to have a small room set apart, and fitted up 
With shelves in tiers, to be used solely as a fruit room. 


$20 TME PEAR. 


Propagation. The finer sorts of pears are continued or in 
creased, by grafting and budding, and the stocks, on which to 
work, are either seedlings or suckers. Sucker stocks have usu 
ally such indifferent roots, they are so liable to produce suckers, 
continually, themselves, and are so much less healthy than seed. 
lings, that they are now seldom used by good cultivators ; 
though, if quite young and thrifty, they will often make good 
stocks. 

Seedlings, however, are, by far, the best stocks for the pear, 
in all cases ; and seedlings from strong growing, healthy pears, 
of common quality—such as grow about most farmer’ s gardens, 
are preferable, for stocks, to those raised from the best varie- 
ties—being more hardy and vigorous. , 

As it is, usually, found more difficult to raise a good supply of 
seedling pear stocks in this country, than of any other fruit tree, 
we will here remark that, it is absolutely necessary, to ensure 
success, that two points be observed. The first, is to clean and 
sow the seed as soon as may be, after the fruit is well matured ; 
the second, to sow it only in deep rich soil. It should be previ- 
ously trenched—if not naturally deep—at least twenty inches or 
two feet deep, and enriched with manure or compost mixed 
with ashes. This will give an abundant supply of nutriment 
to the young seedlings, the first year—without which, they 
become starved and parched, after a few inches growth, by our 
hot and dry summer, when they frequently fall a prey to the 
aphis and other insects at the roct 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 inte 
the nursery 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. Buddiug is almost uni- 
versally preferred by us, for propagating the pear, and this tree 
takes so readily, that very few failures can happen to an expe- 
rienced hand. About the first of August, in this latitude, is tha 
proper season for performing this operation. 

We may add here, that one year old pear seedlings, are often 
winter-killed, when the autumn has not been such as to ripen 
the wood thoroughly. A few branches of evergreens, or some 
slight covering laid along the rows, will prevent this. Or, they 
may be laid in by the heels, in a sheltered place. 

The thorn makes very good stocks for the pear, except, that 
if grafted above ground, the tree is often apt to be broken off at 
the point of union, by high winds. This is obviated by grafting 
a little below the surface. Grafting on the thorn is a very use- 
ful practice for strong clayey soils, as, on such stocks the peas 
may be grown with success, when it would not otherwise thrive 


SOIL AND SITUATION. 821 


It also comes rather earlier into bearing. Grafting on the 
mountain ash is thought to render the pear more hardy. and ¢ 
retards the blossoming so much as to prevent their being in. 
jured by spring frosts. The pear is sometimes budded on the 
apple, but it is then usually very short-lived. 

For rendering the pear dwarf, the Quince stock is almost 
universally used, as the pear unites readily with it, becomes 
quite dwarf in habit, and bears very early. Some large grow- 
ing pears—as the Duchess of Angouleme—extremely liable to 
be. blown off the tree, bear much better on the Quince stock, 
and others are considerably improved in flavour by it. The 
dwarf pear, however, it must be confessed, rather belongs ta 
the small garden of the amateur, than to the orchardist, or him 
who desires to have regular large crops, and long-lived trees. 
The dwarf tree is usually short-lived, seldom enduring more 
than a dozen years in bearing—but it is a pretty, and eco- 
nomical way of growing a good many sorts, and getting fruit 
speedily, in a small garden. 

The pear not being very abundantly supplied with fibrous 
roots, should never be transplanted, of large size, froin the nur- 
sery. Small, thrifty plants, five or six feet high, are_ much to 
be preferred. 

Soll, SITU’ 10N, 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 
auy fruit tree, but, in unfavourable soils, it is more liable to 
suffer from disease, than any other. Soils that are damp during 
any considerable portion of the year, are entirely unfit for the 
pear tree ; and soils that are over-rich and deep, like some of the 
western alluvials, force the tree into such over luxuriant growth, 
that its wood does not ripen well, and is liable to be killed by 
winter blight. The remedy, in this case, consists in planting 
the trees on slightly raised hillocks—say eight inches above the 
level of the surface, and using lime asa manure. Soils that are 
too light, on the other hand, may be improved by trenching, if 
the subsoil is heavier, or by top dressing with heavy muck “and 
river mud, if it is not. 

In aclimate rather cold for the pear, or ona 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 
expcsure so good as other, rather cooler ones. 

The pear succeeds so well as an open standard, and requires 
so little care or pruning—less, indeed, in the latter respect, than 
any other fruit tree, that training is seldom thought of, except ir 
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 described 
in p. 37, as well as root pruning for the same purpose in p. 32 


322 THE PEAR. 


In orchard culture, the pear .s usually planted about thirty 
fee: distant each way; in fruit gardens, where the heads are 
somewhat kept in by pruning, 20 feet is considered sufficient by 
many. 

Pear trees in a bearing state, where the growth is no longer 
luxuriant, should have, every autumn, a moderate top dressing 
of manure, to keep them in goed condition. This, as it promotes 
steady and regular growth, is far preferable to occasioual heavy 
manuring, which, as will presently be shown, has a tendency te 
induce the worst form of blight to which this tree is subject. 

Diseases. 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 tines, the terror and despair of pear growers. Some 
parts of the country have been nearly free from it, while 
others have suffered so much as almost to deter persons from ex- 
tending the cultivation of this fine fruit. For nearly an han- 
dred years, its existence has been remarked in this country, and, 
antil very lately, all notions of its character and origin have 
oeen so vague, as to lead to little practical assistance in removing 
or remedying the evil. 

Careful observation for several years past, and repeated com. 
parison of facts with accurate observers, in various parts of the 
country, have led us to the following conclusions: 

1st, That what is popularly called the pear blight, is, in fact, 
two distinct diseases. 2nd, that one of these is caused by an 
insect, and the other by sudden freezing and thawing of the sap 
in unfavourable autumns. The first, we shall therefore call the 
insect blight, and the second, the frezen-sap blight. 

1. [ue INsecT BLIGHT. The symptoms of the insect blight 
are as follows: In the month o* June or July, when the tree is 
in full luxuriance or growth, shoots at the extremities of the 
branches, and often extending down two seasons’ growth, 
are observed suddenly to turn brown. In two or three days the 
leaves become quite black and dry, and the wood so shrivelled 
and hard as to be cut with difficulty with a knife. Ifthe branch 
is allowed to remain, the disease sometimes extends a short dis- 
tance turther 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, 
ander the name of Scolytus pyri. It is very minute, being 


INSECT BLIGHT. $28 


searcely 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 carelesa 
observers. In the perfect state, it is a very small beetle, deep 
brown, with legs ofa paler colour. Its thorax is short, convex, 
rough in front, and studded with erect bristles. The wing 
covers are marked with rows of punctured points, between which 
are also rows of bristles, and they appear cut off very obliquely 
behind. 

This insect deposits its ege some time in July or August, either 
behind, or below a bud. Whether the egg hatches at once, we 
are n t aware, but the following spring, the small grub or larva 
grows throagh the sap wood or tender alburnum, beginning at the 
root of the bud, and burrows towards the centre of the stem. 
Around this centre or pith, it forms a circular passage, some- 
times devouring it altogether. By thus perforating, sawing off, 
or girdling, internally, a considerable portion of the vessels which 
convey the ascending sap, at the very period when the rapid 
growth of the leaves calls for the largest supply of fluid from the 
roots, the growth and the vitality of the branch are checked, and 
finally extinguished. The larva about this time, completes 
both its transforination, and its passage out, and, in the beetle 
form, emerges, with wings, into the air, to seek out new positions 
for laying its eggs and continuing its species. ‘The small pas- 
sage where it makes its exit, may now more easily be disco- 
vered, below or by the side of the bud, resembling a hole bored 
with a needle or pin. 

It is well to remark here, that the attack of this blight insect 
is not confined to the pear, but in some parts of the country we 
have observed it preying upon the apple and the quince in the 
same wanner. 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 bhght 
which often poisons the system of the whole tree, if allowed to 
remain, or if, originally, very extensive. 

The remedy for the insect blight is very distinct. It is that 
originally suggested by Mr. Lowell, which we and many others 
nave pursued wich entire success, when the other form of the 
disease was not also present. This remedy consists, at the very 
sel indications of the existence of the enemy, in cutting off and 

urning the diseased branch, a foot below the lowest mark of dis- 
coloration. The insect is usually to be found at the bottom of 
this blackened point, and it is very important that the branches be 
removed early, as the Scolyius is now about emerging from his 
burrow, and will speedily escape us, to multiply his mischief 


elsewhere. If there is much appearance of the insect bhght, 
the tree should be exarnined every noon, so long as there are 
any indications of disease, and the amputated branches carried 
at once to the fire. : 

Il. THe rrozen sap BLicHTt. We give this term to the most 
formidable phase of this disease that affects the pear tree. Though 
it is, by ordinary observers, often confounded in its effects, with 
the insect blight, yet it has strongly characteristic marks, and 
is far more fatal in its effects. 

The symptoms of the frozen-sap blight are the following. 
First; the appearance, at the season of winter or spring pruning, 
of a thick, clammy sap, of asticky nature, which exudes from 
the wounds made by the knife; the ordinary cut showing a clean 
and smooth surface. 

Second ; the appearance, in the spring, on the bark of the trunk 
or branches, often a considerable distance from the extremities, of 
black, shrivelled, dead, patches of bark. 

Third; in early summer months, the disease fully manifests 
itself by the extremities shrivelling, turning black, and decay- 
ing, as if suddenly killed. If these diseased parts are cut 
off, the inner bark and heart-wood will be found dark and 
discoloured some distance below where it is fresh and green 
outside. If the tree is slightly affected only, it may pass off 
with the loss of a few branches, but if it has been seriously 
tainted, the disease, if not arrested, may, sooner or later, be 
carried through the whole system of the tree, which will gra- 
dually decline, or entirely perish. 

To explain the nature of this disease, we must first premise 
that, in every tree, there are two currents of sap carried on, Ist, 
the upward current of sap, which rises through the outer wood, 
(or alburnum,) to be digested by the leaves ; 2nd, the downward 
current, which descends through the inner bark, (or Jiber,) 
forming a deposite of new wood on its passage down.* 

Now let us suppose, anterior to a blight season, a very sudden 
and early winter, succeeding a damp and warm autumn.t The 
summer having been dry, the growth of trees was completed 
early, but this excess of dampness in autumn, forces the trees 
into a vigorous second growth, which continues .ate. 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 thawg 


* 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 very pre 
valent, and will be remeinbered, by all,as having been especially the case in the 
eutum: of 1813, whick preceded the extensive blight of the past season. ; 


FROZEN-SAP BLIGHT. 32a, 


agam, loses its vitality, and becomes dark and discoloured, and 
in some cases, sO poisonous, as to destroy the leaves of othe1 
plants, when applied tothem. Here, along the inner bark, it 
lodges, and remains in a thick, sticky state, all winter. If it 
happens to flow down till it meets with any obstruction, and re. 
mains in any considerable quantity, it freezes again beneath the 
bark, ruptures and destroys the sap-vessels, and the bark and 
some of the wood beneath it shrivels and dies. 

In the ensuing spring, the upward current of sap rises 
through its ordinary channel—the outer wood or alburnum—the 
leaves expand, and, tor some time, nearly all the upward current 
being taken up to form leaves and new shoots, the tree appears 
flourishing. Toward the beginning of summer, however, the 
leaves commence sending the downward current of sap to in- 
crease. the woody matter of the stem. This current, it will be 
remembered, has to pass downward, through the inner bark or 
liber, along which, still remain portions of the poisoned sap, 
arrested in its course the previous autumn. This poison is di- 
luted, and taken up, by the new downward current, distributed 
toward the pith, and along the new layers of alburnum, thus 
tainting all the neighbouring parts. Should any of the adja- 
rent sap-vessels have been ruptured by frost, so that the poison 
thus becomes mixed with the still ascending current of sap, 
the branch above it immediately turns black and dies, precisely 
as if poison were introduced under the bark. And very fre- 
quently it is accompanied with precisely the odour of decaying 
frost-bitten vegetation.* 

The foregoing is the worst form of the disease, and it takes 
place when the poisoned sap, stagnated under the Lark in spots, 
remains through the winter in a thick semi-fluid state, so as to 
be capable of being taken up in the descending current of the 
next summer. When, on the other hand, it collects in sufficient 
quantity to freeze again, burst the sap vessels, and afterwards 
dry out by the influence of the sun and wind, it leaves the 
patches of dead bark which we have already described. As 
part of the woody channels which convey the ascending sap 
probably remain entire and uninjured, the tree or branch will 


* We do not know that thi: form of blight is common in Europe, but the fol- 
lowing exirict from the celebrated work of Duhamel on fruit trees, published in 
1763, wouid seem to indica'e something very similar, a long time ago. 

“The sap corrupted by putr.d water, or the excess of manure bursts the cellu- 
Jar membranes iu some places, extends itself hetween the wood and the bark, 
which it repara'es. and carvies its poisonous acrid influence. to all the neighbour- 
ing parts, like a ganzrene. When it attacks the smal! branches, they should be 
cur off; if it appears in the large branches or body of the tree, ali the cankered 
parts must be cat out down to the sound wood,and the wound covered with com- 
position. If the evil be produced by manure or stagnant water, (and it may be 

-oduced by other cau-es,; the old earth must he removed from th+ roots, and 
esh soil pul in its place. and means taken to draw off the water from the roots 
Bat iftse dis-ase hrs made muh progress onthe truuk, the tree is lost” Zraité 
deg Arbres Fruitiers, yl. 11, p. 102. 

258 


perhaps continue to grow the whole season and bear fruit, as if 
nothing had happened to it. drying down to the shrivelled spo 
of bars 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 didicult on the occurrence of such an autumn—when sudden 
congelation takes place in unripened wood—to predict a blignt 
season for the following summer. Such has several times been 
done, an‘ 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, rien soil, are much more liabl+ to the frozen-sap blight, 
than those upona dryer soil. In a soil over moist or too rich, 
the pear is always liable to make late second growths, and its 
wood will often be caught unripened by an early winter. For 
this reason, this form of blight is vastly more extensive and de- 
structive in the deep, rich soils of the western states, than in the 
dryer and poorer soils of the east. And this will always be the 
case in over rich soils, unless the trees are planted on raised hil- 
locks, or their luxurianee checked by root pruning. 

Again, those varieties of the pear, which have the habit of 
maturing their wood early, are very rarely affected with the 
frozen sap blight. But late growing sorts, are always more or 
less liable to it, especially when the trees are young, and the 
excessive growth is not reduced by fruit-bearing. Every nur- 
seryman knows that there are certain late growing sorts which 
are always more liable to this blight in the nursery. Among 
these we have particularly noticed the Passe Colmar and the 
Forelle, though when these sorts become bearing trees, they are 


* Since the above was written, we have had the pleasure of seeing a highly 
intere ‘tingart ce by the Rev. H.W. Beecher, of Indiana, one of the most intelligent 
observers in the country. Mr. Becher not only agrees in the main with 
us, but he fortifies our opinion with a number of additional facts of great 
vaine. We shall extract some of this testimony, which is vouched for by Mr 
B., and for the publication of which the cultivators of pears owe him many 
thanks. 

“Mr R. Reagan of Putnam connty, Ind, has for more than twelve years, sus- 
pected that this disease originated in the fall previous to the summer on which 
itd clares itself. During the last winter, Mr Reagan predicted the blight, as 
wll bs remembered by some of his acquaintances in Wayne Co., and in his 
pear orchard. he marked the trees that would suffer, and pointed to the spot 
which would be the seat of the disease, and his prugnostications were strictly 
verified. Out of his orchard of 2.0 pear tree~, during the previous b.ight of 1822, 
oniy tour escaped, and thuse had been transplanted, and Lad, therefore, made lit- 
ule or nog’owth. 

Mr. White, a nurseryman, near Mooresville, Ind., in an orchard of over 150 
trees, had nota sing'e case of blight in the year 18144, thongh all around him its 
ravages were felt. What were the facts in this case? His orchard is planted 
on a mound-like piece of ground, is high, of a saady, gravelly soil; earlier by a 
week, than nursery svils in this country; and in the summer of 1843, his trees 
bar through the summer, ripened and shed their leaves early in the fall, and 

uring the warm spell made no second growth.” 


FROZEN-SAP BLIGHT. 321 


Not more lixvie than many others. The Seckel pear is cele 
brated tor its generat freedom from blight, which we attribute 
entirely, to ns navit of making short jointed shoots, and ripen- 
ing its wooa very early. 

To distinguish the biignt of the frozen sap from that causea 
by the attack ur the Scy/uus pyri, is not difficult. ‘The effects of 
the latter cease be1uw the spot where the insect has perforated 
and eaten its burrow in the branch. ‘The former spreads 
gradually down the branch, which, when dissected, shows 
the marks of the pvisou in the discoloration of the inner 
bark and the pith, extenuing down some distance below the ex- 
ternal marks of injury. Ifthe poison becomes larg:ly diffused 
in the tree, it will someumes die outright in a day or two; but 
if it is only slightly present, it will often entirely recover. The 
presence of black, dry, snrivelled spots of bark on the branches, 
or soft sappy spots, as well as the appearance of thick clammy 
sap in winter or spring pruning, are the infallible signs of the 
frozen-sap blight. 

The most successful remedies for this disastrous blight, it is very 
evident, are chiefly preventive ones. It is, of course, impossi- 
ble for us to avoid the occasional occurrence of rainy, warm 
autumns, which have atendency to urge the trees into late second 
growth. ‘The principal means of escaping the danger reallv lies 
in always studiously avoiding adamp soil for the fruit tree. Very 
level or hollow surfaces, where heavy early autumnal rains are 
apt to lie and saturate the ground, should also be shunned. And 
any summer top dressing or enriching, calculated to stimulate 
the tree into late growth, is pernicious. A rich, dry soil, is, on 
the whole, the best, because there the tree will make a good 
growth in time to ripen fully its wood, and will not be likely to 
make second growth. A rich, moist soil, will, on the contrary, 
serve continually to stimulate the tree to new growth. It is in 
accordance with this, that many persons have remarked, that 
those pear trees growing in common meadow land, were free 
from blight in seasons when those in the rich garden soils were 
centinually 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 rejeet, in blighted districts, such varieties a4 
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 :ikely to induce blight, and should therefore be avoid. 
ed. Indeed, we think the pear should always be pruned in 
winter or early spring.* 

* The only sev2re case of blight in the gardens here, during the summer of 
184, was in the head of a Gilogi! pear—a very hardy sort, which had never be 


328 THE PEAR. 


As a remedy for blich. 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 conunued 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 
remedy, when we are led to suspect, during the winter, that it 
is likely to break out in the ensuing summer, is that of care. 
fully 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, froin 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 fear- 
ed. And the use of lime in strong soils, as a fertilizer, instead 
of manure, is worthy of extensive trial, because lime has a 
tendency to throw all fruit trees into the production of short- 
jointed fruit-spurs, instead of the luxuriant woody shoots in. 
duced 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. 

After the blight, the other diseases which affect the pear tree 
are of little moment. They are chiefly the same as those tc 
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 
entirely destroys. This slug is the Selandria cerasi of Harris. 
It appears on the upper side of the leaves of the pear tree, front 
the middie 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 oi] soap and water,* thoroughly showered or sprinkled 
over the leaves.. In the absence of this, we have found ashes 
or qnicklime, sifted or sprinkled over the leaves, early-in the 


fore suffered. The previous midsummer it had been severely prunen and 
headed back. which threw it into late growth. The next season nearly the wholg 
remaining part of the tree died with the frozen-sap blight. 

* See page 54. 


VARIETIES. 826 


morning, to have an excellent effect in ridding the trees cf this 
vigilant enemy. 

Varieties. ‘The varieties of pear have so multiplied withiu 
the last thirty yea s, that they may almost be considerea end. 
less. Of the new varieties, Belgium has produced the greatest 
number of high quality. England and France many of excel- 
lence ; and, lastly, quite a number of valuable sorts have ori. 
ginated 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 
‘arge number of them are of little or no value. The great 
difficulty, 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 diifer- 
ence 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, 
and uniformly good flavour in all seasons—these are the cri 
terions of the first class of pears.” 

There is an idea prevalent, which has been greatly extended 
by Kenrick, in his American Orchardist, that all the finest old 
varieties of pears are worthless and unfit for cultivation, by rea- 
son of their degeneration. It is but justice to say that this no- 
tion owes its origin to Mr. Knight, but Mr. Kenrick living near 
the sea-coast, in a climate, naturally rather unfavourable to the 
pear, has fortified it by what he has observed in his own neigh- 
bourhood, forgetting that facts in the country at large, do not 
hear testimony to the doctrine. We should be glad to show 


* The most successful cultivator of pears in this country, whose collection 
eomprises hundreds of varieties, lately assured us, that if he were asked to name 
all the sorts that he considered of uavarying and unquestionable excellence in all re 
spects, he couid not count more than 2)! It may then be asked, why do all cul- 
tivate so large a variety. We answer. because the quality of many is yet not fully 
decided ; again, there is a great diff-rence 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 dbliged to deseribe many sorts of seeond quality, in order to assist in identi 
fying them, as Uiey are already in general culuvation. 


330 THI. PEAK. 


him here, in the pear season, a great many varieties, which he 
boldly denounces as ‘“ rejected outcasts,” bearing as handsome 
and abundant crops as any kinds originated within the last teu 
years. We shall recur to this subject more at length, here. 
after, and will only state now, that by propagation on unhealthy 
stocks, in a bad soil or clima*e, many sorts of pear have becoine 
so enfeebled, as to be nearly worthless, near the sea-coast— 
where, indeed, only the hardier sorts will long continue fair and 
excellent. On the other hand, the same sort, (if the tree has 
not been brought already diseased from the sea-board.) will 
thrive and bear with all its natural vigour in the interiour. 
And, finally, we have observed, that some of the newest Flemish 
pears, being naturally of feeble habit, already show the same 
marks of decay or want of vigour as the oldest sorts. 

In describing pears, we shall, as usual, designate the size by 
comparison, as follows. Large, as the Beurré Diel or Bartlett ; 
medium, as the Doyenné or Virgalieu ; small, as the Seckel. 
With regard to form, pyriform, as the Beurré Bosc ; obtuse-py- 
riform, as the Bartlett; obovate, (egg-shaped reversed,) as the 
Doyenné or Virgalieu ; turbinate, (top shaped.) as the Dear. 
born’s Seedling ; “roundish, as the Gansel’s Bergamot. 


NOS 


Pyriform. Obovate. Turbinale, Roundsh. 
Fig. 131. Forms of Pears. 


With regard to the texture of the flesh; buttery, as the Doy- 
enné 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 found there, 
the calyx, and the hollow in which it is placed, the basin. 


Class I. Summer Pears. 


1. Amiré Joannet. Thomp, 


Early snzar, Pom Man. 


Sugar Pear. Joannette. 
Harvest Pear. Su. Johns Pear. 
St. Jean. Archdue d’ete? 


This fruit, better known here, as the Early Sugar pear, is one 
of the very earliest, ripening at the beginning of July—in 


SUMMER PEARS. 831 


France, whence it originally comes, about St. John’s day— 

yhence the name, Joannet. It is a pleasant, juicy fruit, of 
second quality, and lasts but a fw daysin perfection. It opens 
the pear season, with the little Muscat, to which it is superionr. 
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 color at maturity—very rarely with a faint blusk. 
Calyx large, with reflexed segments, even with the surface. 
Flesh vhite, sugary, delicate and juicy at first, but soon becomes 
mealy; seeds very pointed. Head of the tree open, with a few 
declining branches. 


2. Ambrosia. Lind. Thomp. 
Early Beurré. 


The Ambro. 
sia is a French 
pear, which has 
been about thir- 
ty years in cul- 
tivation. It is 
a very sugary 
and pleasant 
early fruit, but 
it keeps only a 
few days after 
ripening. Ithas 
been very late- 
ly introduced 
into the United 
States, 

It is very dis- 
tinct from the 
Julienne, which 
is sometimes 
called the Ear- 
ly Beurré in 
this country. 

Fruit nearly 
of medium size, 
roundish - obo- 
vate. somewhat 

Fig. 131. Ambrosia. flattened. Siin 
smooth, greenish-yellow, thickly dotted with small gray specks, 
and a little russetted. Stalk about an inch and a half long, 
sler der, and placed in a rather broad cavity. Caiyx closed, set 


332 THE PEAR. 


in a moderately deep basin. Flesh buttery and melting, with a 
sweet, rich, perfumed flavour. Last of August and first o 
September. 


3. Bioopcoov. § Man. 


Early Beurré, of some. 


The Bloodgood is the 
highest flavored of all 
early pears, and deserves 
a place even in the 
smallest garden. It was 
named from the circum- 
stance of its. having been 
brought into notice about 
1835, by the late James 
Bloodgood, nurseryman, 
Flushing, L. I. ‘The 
sort was brought to that 
nursery as a new varie- 
ty, without a name how- 
ever, by some person on 
Long Island, unknown to 
Mr. B., who was never 
able afterward to trace 
its history further. The 
tree is rather short joint- 
ed, with deep reddish 
brown wood, grows mo- 
derately fast, and bears 
early and regularly. 
The fruit, like that of all Fig. 132. Bloodgood. 
early pears, is better if ripened inthe 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, anc all inferiour early pears. 

Fruit of medium size, turbinate, inclining to obovate, thicken- 
ing 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 depres- 
sion. 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 
24th of July to the 10th of August. 


THE PEAR. 333 
Beveré Haccerston. Man. 


No.8 of Van Mons. Man. 


This is one of Van Mors’ Seedlings, sent with others to out 
American pomologist, the late Mr. Manning, with permission ta 
bestow a name. As it has not fruited here with us, we annex 
Mr. Manning’s description. 

“ Medium size, oblong, obtuse at the stem, which is-one inch 
long ; colour yellow ; ; flesh juicy, sharp, agreeable and very 
abundant.” it will ripen here about the middle of” August. 


5. Bereamot, Earty. Thomp. Lind. P. Mag. 


A second rate, French sort. Frvit of medium size, roundish, 
rather flattened, and a little angular towards the eye. Skin 
pale yellowish-green, with a few streaks of duli red in the sun. 
Stalk rather thick, a little more than an inch long, set in a shal- 
low cavity. Calyx moderately sunk. Flesh ‘quite juicy, crisp, 
with a pleasant, sweet flavour. Ripe about the 2Uth of August 


6. Bergamot, Summer. Thomp. Coxe. 


The Summer Bergamot is an old foreign variety, of small size, 
and second quality, quite supplanted now by such sorts as the 
Bloodgood, Dearborn’s Seedling, &c. The tree is of feeble growth. 

Fruit quite small, round. Skin yellowish-green, becoming 
brownish in the sun, and full of small russet dots. Calyx set 
in a wide basin. Flesh juicy, and pretty rich in flavour, but 
quickly becomes mealy and dry. Last of July. 

There is a Large Summer Bereawort, cultivated in this coun- 
try, quite distinct from the above. It resembles the Doyenné, 
but is broader and rounder, dryer and inferiour in favour. Skin 
smooth, clear yellow, with very few dots. Stalk 1 1-2 inches 
long, curved, set in a narrow, deep cavity. Basin narrow, deep, 
smooth, with a small calyx. Flesh breaking and half buttery, 
not rich. September. The tree grows and bears finely. 


7. Bercamot, Hamppen’s. Thomp. 


Summer Bergamot. Tind. Mil 
Bergamot d’Eté. O. Duh 
Bergamotte d’ Angleterre. 


Scotch Bergamot. ac. to 
Fingal’s. Thomp. 
Ellanrioch. 


Hampden’s Bergamot is a strong growing, hardy tree, and a 
handsome, showy fruit, sometimes as attractive as the Bartlett, 


but of breaking texture, and not so high flavoured, 


834 fHE PEAR. 


Fruit large, roundish, inclining to obovate. Skin at first 
green, becoming clear yellow at maturity, with small dots, and 
sometimes with greenish spots in the shade. Stalk scarcely 
three quarters of an inch long, rather stout, curved, and set in 
a small round cavity. Calyx small, closed, in a shallow basin. 
Flesh white, breaking, a little coarse in texture, but, if gathered 
early and ripened in the house, it becomes half buttery, sweet 
and agreeable. First of September. 


8. BeLLe pe Bruxettes. Nois. Thomp. 


Belle d’Aoit. 


A large and handsome fruit, of good quality, little known 
in this country, as two other sorts, Angleterre, and Flemish 
Beauty, have been wrongly imported under this name. 

Fruit large, about four inches long, pyriform, tapering gra- 
dually to the stalk. Skin pale yellow, with a soft red cheek 
when fully exposed, otherwise entirely yellow. Stalk an inch 
and a half long, rather stout, obliquely inserted under a slight 
lip, fleshy at the lower end. Flesh white, juicy and melting, 
sweet, and slightly perfumed. Middle of August. 


9. Barrietr, or Witiiams’ Boncuretien. § Thomp. Man. 


Bartlett, of all Amerwan gardens. 
Williams’ Bonchretien. _ Thomp.-Lind. 
Poire Guiliaume, 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 faet that it bears very early, regu- 
larly 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 beeame so universally known as the Bartlett 
pear, that it is impossible to dispossess it now.* It suits our cli- 
mate admirably, ripening better here than in England, and has 
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 asoft blush on the sunny side, in 
exposed specimens, ) rarely marked with faint russet. Stalk one 


‘fee first imported tree in Mr. Bartlett’s grounds, was sent from Englane 
in . 


SUMMER PEARS. $35 


Fig. 124. Bartlett. 

to one and a half inches long, stout, inserted in a shallow, flat 
cavity. Calyx open, set in a very shallow, obscurely plaited ba- 
sin. Flesh white, and exceedingly fine-grained and buttery ; it is 
full of juice, sweet, with.a highly perfumed, vinous flavour. (In 
damp or unfavourable soils, it is sometimes slightly acid.) 
Ripens from the last of August to the middle and last of Sep- 
tember. 


10. Crawrorp. Thomp. Man. 


A Scotch fruit, of second quality ; the chief merit of which, 
{sits hardiness in a cold climate. 


$36 THE PEAR. 


Fruit middle sizea, obovate, regularly formed. Skin lign 
yellow, tinged with brown in the sun. Flesh white, buttery 
wweet, and of a tolerably pleasant flavour. August. 


1l. Citron. Wilder. MSS. 


One of Gov. Edwards’ seedlings, lately originated at New. 
Haven. The trial of two seasons indicates that it is nearly, /f 
not quite, first rate. 

Fruit of medium size, roundish, and shaped somewhat like a 
Bergamot, to which it has some affinity. Skin dull green, regu- 
larly sprinkled with small russetty dots. Flesh greenish-white, 
a little coarse, melting and juicy, with a rich perfumed flavour 
Last of August. 


12. Dearzorn’s Seepiine. § Man. Thomp. 


Avery admirable, early 
pear, of first quality, raised in 
1818, by the Hon. H. A. S. 
Dearborn, of Boston. It bears 
most abundant crops in every 
soil, and is one of the most 
desirable early varieties, suc- 
ceeding the Bloodgood, and 
preceding the Bartlett. Young 
shoots long, dark brown. 
Fruit scarcely of medium size, 
turbinate, and very regularly 
formed. Skin very smooth, 
clear light yellow, with a few 
minute dots. Stalk slender, 
rather more than an inch long, 
set with very little depression. 
Calyx with delicate, spreading 
segments, set in a very shal- 
low basin. Flesh white, very 
juicy and melting, sweet and 
sprightly in favour. Ripens 
about the middle of August. No. 135, Dearborn’s Seedling. 


13. DoyennE D’Eté&. Nois. Bon. Jard. 
Summer Doyenné. 
The Doyenné d’Eté is shaped very much like a small White 


Doyenné. The skin is smooth, shining, clear yellow, marked 
with very small dots ; and sometimes washed with faint red next 


SUMMER PEARS. 837 


the sun. Stalk short, thick, and fleshy. Calyx small, closed, 
sin very slightly sunk. Flesh white, melting, very juicy, 
sweet, with a little acid, and of excellent flavour. It ripens at 
the last of July and beginning of August. The tree bears abun 
dartly, but is quite different from the Doyenné in its growth. 
_M. Poiteau remarks that this pear has been cultivated for many 
years at Nantes, though, till lately, little known in Paris. 


14. Green Cuiset. Thomp. Fors. Lind. 


Green Sugar. 2 of some English 
Sugar. gardens. 


A pleasant old English pear, but not at all comparable with 
the new early sorts already described. The shoots grow quite 
erect, and the fruit is borne in clusters. 

Fruit small, nearly round, tapering a little to the stalk. Skin 
quite green, with, occasionally, a dull brown cheek at full matu- 
rity. Stalk straight, three-fourths of an inch long, set almost 
without depression. Calyx open, crumpled, rather large. 
Flesh juicy, a little gritty in texture, with a sweet and pleasant 
flavour. Ripe the middle of August. This is quite distinct 
from the Madeleine, an obovate pear, with which it is sometimes 
confounded. 


. Hesse. Thomp. 
Hazel. 


A Scotch pear, enormously productive, pretty, and of agree. 
able flavour, though it lasts only a few days in perfection. Tree 
with weeping branches. 

Fruit rather below medium size, obovate. Skin yellowish- 

reen, strongly marked with numerous dots, which give it a 
onsenish: freckled appearance. Stalk an inch long, obliquely 
inserted. Calyx small, set in a shallow basin. Flesh whitish, 
juicy, with a pleasant, sugary flavour. First of September. 


16. Jarconexe, (of the English.) Thomp. Lind. P. Mag. 


Epargne. O. Duh. Pot. Pom. Man. 


Gresse Cuisse Madame. 7} 

Beau Présent. of various Frauenschenkel. 
Poire de tables des princes. French. Real Jargonelle. 
Saint Sampson. gardens. Sweet Summer. 
Saint Lambert. 


This fruit, the true Jargonelle pear,* was for a long time 
considered the finest of Summer pears, and Thompson yet says 


’ Although called by Thompson the English Jargonelle, to distinguish it from 
“a oe common under that name on the pac ay there is 50 doubt that 


cA 
838 THE PEAR. 


“the best of its season.” We think, that no man will hesitata 
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 com- 
mon fruits in the 
New-York market, 
partly, because it 
bears abundant crops, 
and partly, because 
these superiour new 
sorts, have scarcely 
yet, had time to dis- 
place it. We con- 
sider it only a second 
rate fruit, and one 
that quickly decays 
at the core. 

Fruit pretty large, 
long pyriform, taper- 
ing into the stalk. 
Skin greenish-vel- 
low, smooth, with a 
little brownish colour 
on the sunny side. 
Stalk nearly two 
inches long, rather 
slender, curved, ob- 
liquely 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, refresh. 
ing flavour. The 
tree is a_ strong 
grower, with a rather 
straggling, pendant ‘A 
habit. as the Fig. 135. English Jargonelle. 
last of July and first of August. 


it was introduced orig‘nally from France. Antiquarians derive its name trom 
Gergon, Italian, a cor,uption of Grecum, whence Merlet supposes it to be the 
Numidianum Grecum of Pliny, and the Greculum of Macrobius. This, if cor 
ect, would prove it to be a very anciant sort. ; 


SUMMER PE:Rs. 839 


The common Cutssz Mapame of the French authors and 
gardens, is an inferiour and smaller variety of Jargonelle, noi 
worth cultivating. It has long, straight, rather slender, brown. 
ish red branctes, while the true Jargonelle has long straggling, 
dangling branches. The blossoms of the latter are also un 
usually large. [See also Windsor Pear. ] 


17. JarGoneLtf, (of the French.) Thomp. 
Bellisime d’Eté, O. Duh. Nois. Red Museadel. Lind. Mill 


Supreme. Sabine d Ere, 

Bellivsime Supréme. | of French Summer Beauty. Pom. Man. 
Bellisime Jargonelle. { gardens. English Red Cheek. 2 of many Ame- 
Vermuliion d’ Erté. Red Cheek. rican gardens 


This, which Mr. Thompson calls, by way of distinction, the 
French Jargonelle, because it is most commonly received under 
that name from France, is a higher coloured and handsomer 
fruit thar the English Jargonelle, though much inferiour in 
quality, and, in fact, lasts only a day or two in perfection, and 
is often mealy and over-ripe, wnile the exteriour is fair and 
tempting. It has a bright red cheek, and a shorter obovate 
form, blunt at the stalk. 

The tree is of very strong, upright growth. Fruit of me- 
dium size, obovate in form. Skin shining, light green, becom. 
ing lemon colour, with a very rich, deep red cheek. Stalk 
about an inch long, 
rather stiff and stout, and 
set ina blunt depression. 
Calyx in a_ shallow, 
slightly irregular basin. 
Flesh white, coarse, 
breaking, sweet, and soon 
rots at the core. Ripens 
the last of July and first 
of August. 


18. Junienne. Coxe. 
Man. 


A handsome summei 
pear, which so much re. 
sembles the Doyenné or 
St. Michael, as to be 
called, by some, tl.e Sum- 
mer St. Michael. It is a 
beautiful and most pro- 
ductive fruit, and comes 
into bearing very early. 
he Fig. 137. Julienne It is often of excellent 


340 THE PEAR. 


flavour, and of the first quality; but, unfortunately, 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. It is a profitable market fruit, and will always 
command a prominent place in the orchard. The tree is of 
thrifty upright growth, with light yellowish-brown shoots. 

Fruit of medium 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 than an inch long, pretty stout, inserted in a very 
shallow depression. Calyx small, closed, set in a basin slightiy 
sunk, but often a little plaited. Flesh white, rather firm at 
first, half buttery, sweet, and moderately juicy. Ripens all the 
month of August. 

Coxe considered this synonymous with Archidue d’Eté of 
Duhamel] and Lindley—the Ognonet pear, a distinet and inferiour 
fruit, with a brownish cheek, aud we therefore follow Mr. Man- 
ning in keeping it distinct. It may yet prove synonymous with 
the Doyenné d’Ete of the French, which has not yet been fairly 
proved in this country. (See Doyenné d’Eté.) 


19. Livon. Van Mons. Man. in H. M. 


A fine, sprightly, Belgian pear, originated by Van Mons. The 
fruit resembles, in outward appearance, the White Doyenné, but 
it is distinguished from that well known fruit, by its ripening a 
month earlier. The young shoots are tong, slender, reddish 
brown. 

Fruit rather large, 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. 

This is evidently quite distinct from the Limon de Louvain, 
of the Jardin Frutier, a winter pear. 


20. Lirtrte Mzscat. Thomp. Lind. Mill. 


Little Musk. Muscat petit. 
Primitive. Coze. Sept-en-gueule. ; 0: De 
Petit Muscat 


This very little, French pear, well known in many of our 
gardens, is allowed a place there, chiefly, because it is the earl. 
iest of all pears, ripening at the beginning of July. The tree 
‘s of very handsome, pyramidal growth, and bears the most 
enormous crops of pears, in clusters. The fruit, which is but 
little more than an inch in diameter, is shaped like a little 
rounded top, and is just passably good at its season. 


SUMMER PEARS. 34. 


Fruit very small, turbinate. Skin vellow, with a dull red 
cheek. Stalk half, to one anda half inches long, set almost 
without depression. Calyx open, set nearly level. Flesh 
breaking, sweet, with a slight musk flavour. Shoots dark brown 


21. Muscat Rozert. Thomp. O. Duh. Lind. 


Poire 4 la Reine. Musk Robine. Lind. 
D’ Ambre. Early Queen. 
St. Jean Musqueé Gros. Queen's Pear, 


A larger and better kind of Muscat, which might be esteemed 
first rate, had we not the Bloodgood to compare it with. Shoots 
yellowish-brown. Middle of July, and lasts only a few days. 

Fruit small, about an inch and a half in diameter, turbinate 
Skin clear greenish-yellow. Stalk nearly an inch long, set 
with a little unevenness, but no depression. Calyx large, open, 
scarcely sunk. Flesh white, tender, juicy and pleasant. 


22. Mapeerne, or Citron pes Cares. § Lind. P. Mag. Thomp 


Madeleine. Nois. Green Chisel. incorrectly, of some 
Citron des Carmes. O. Duh. Early Chaumontelle.§ American garden 
Magdelen. 


The Madeleine is one of 
the most refreshing and ex- 
cellent 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 be- 
ing in perfection, in France, 
at the feast of St. Madeleine. 
Citron des Carmes comes 
from its being first cultivated 
by the Carmelite monks. It 
is much the finest early 
French variety, and deserves 
a place in all collections. 
The tree is fruitful and vig- 
orous, with long erect olive- 
coloured branches. 

Fruit of medium size, obo- 
vate, but tapering gradually 
to the stalk. Stalk long and 
slender, often nearly two 
-imecnes, set on the side of a 
‘small swelling. Skin smooth, 
pale yellowish-green, (very Fig. 133. Mudeleine. 

29" 


842 THE PEAR. 


rarely, with a little brownish blush and russet specks around the 
stalk.) Calyx small, in a very shallow, furrowed basin. Fiesh 
white, juicy, melting, with a sweet and delicate flavour, slightly 
perfumed. Middle and last of July. 


23. MuscapineE. § 

The Muscadine 
is a first rate pear, 
remarkable for its 
high musky aroma. 
It was first dissemi- 
nated by us, the 
original tree grow- 
ing on the farm of 
the late Dr. Fowler, 
in this county, by 
whom it wasnamed. 
[ts history is un- 
certain, and it is be- 
lieved to be a na- 
live. It bears very 
heavy crops, and if 
the fruit is picked, 
and ripened in the 
house, it is not sur- 
passed in flavour by 
any pear of its time. 

Fruit of medium 
size, roundish obo. 
vate, regularly for- 
med. Skin pale 
yellowish green, a Fig. 139. Muscadine, 
little rough, thickly sprinkled with brown dots, Stalk about an 
inch long, set inv a well formed, small cavitv. Calyx with re- 
flexed segments, set in a shallow basin. Flesh white, buttery 
and melting, with an agreeable, rich, musky flavour. bis of 
August’, and first of September. Shoots stout, dark gray-brown. 


24. Passans pu Portucat. § Thomp. 


Summer Portugal. 


A delicate and pleasant pear, which comes early into bearing, 
and produces very large crops. Shoots upright, reddish-brown. 

Fruit below medium size, roundish and much flattened. Skin 
pale yellow, with acheek of fairest brown, becoming red inthesun, 
Stalk nearly an inch long, inserted in a round, regular hollow. 
Calyx still, basin moderately sunk. Flesh white, juicy, 
vrezking, of very delicate; agreeable flavour. Last of August. 


SUMMER PEARS. 343 


25. -Rousseret Harir. OU. Dub. Thomp. 
Early Catherine. Cove. Early Rousselet. Lind 
Kattern, of Boston. Perdreau. 
Cyprus Pear. Poire de Chypre. Poit. 


The Rousselet Hatif, better known in our markets as the 
Early Catherine Pear, though not a first rate fruit, has good 
qualities as an early variety. It bearsvery heavy crops as soon 
as the tree is well grown, when its willowy limbs bend with the 
weight of the fruit. It is, therefore, profitable for the market. 
The fruit is thought better when ripened on the tree. 

Fruit rather small, pyriform, the neck narrowing into the 
somewhat fleshy stalk, which is one, to one anda half inches 
Jong. Skin when fully ripe, yellow, with a brownish red cheek. 
Calyx small, placed in a shallow basin. Flesh tender, a little 
coarse grained, sweet, pleasant, and slightly perfumed. Ripens 
the last of July. Young shoots stout, olive coloured. 


26. RovssELet pE Ruemms. O. Duh. Thomp. 


Rousselet. 
Petit Rousselet. Nois. 
Spice or Musk Pear. 


This nice French pear, ori- 
ginally from Rheims, is sup- 
posed 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 mich the most de- 
licious. Tlie growth is quite 
different, and this pear has 
remarkably long and thrifty 
dark brown shoots. It is su- 
gary, and with a peculiarly 
aromatic, spicy flavour, and 
if it were only buttery, would 
be a first rate fruit. 
Fruit below medium size, 
obovate, inclining to pyriform. 
Skin yellowish-green on the 
shady side, but nearly cover- 
ed with brownish red, with 
Tussetty specks. Stalk rather 
more than an inch long, cur- - 
ved, and inserted without de- Sie, Add. Rduesciet de Rheims. 
pression. Calyx spreading, set even with the fruit. Fles 


344 THE PEAR. 


breaking or half buttery, with a sweet, rich, aromatic flavour 
Ripe at the beginning of September. 


27. Sucar Tor. Thomp. 


July Pear. 
_Prince’s Sagar. 
Prince’s Sugar Top. 


The Sugar Top is one of those indifferent pears, which, from 
their great productiveness and good appearance, make a figure 
in our markets, though not worthy of a place in a good garden. 
Great quantities of the Sugar Top pear may beseen in the New- 
York markets in July. 

Fruit of medium size, very regular, roundish-top-shaped. 
Skin smooth, and very bright, clear yellow over the whole sur- 
face. Stalk stout, obliquely inserted, with a thickening at the 
point of junction. Calyx in a narrow basin. Flesh white, 
somewhat juicy and breaking, sweet, but with little flavour. 
Last of July. 


28. Summer Franc Réau. § Thomp. Lind. P. Mag. 


Frane Réal d’Eté. Diel. 
Gros Micet d'Eté. 
Fondante. Knoop. 


The Summer 
Franc Réal is one of 
the best summet 
pears, always melt- 
ing and delicious,- 
it fills, along with 
Dearborn’s  Seed- 
ling, the space, in 
ripening, between 
those favourite sorts, 
the Bloodgood ana 
the Bartlett. Réa. 
is a Spanish gold 
coin, and we pre- 
sume, this fruit must 
have been named 
from its ster/ing me- 
rit, as it is not gold 
colour. The tree is 
thrifty, hardy, and 
bears well, and is 
easily known by its 

Fig. 141. Summer Franc Réat. rounded, light co- 


SUMMER PEARS. 345 


loured leaves. It is hardy, and bears admirably in all xinds 
nf soil. 

Fruit of medium size, obovate, but largest in the middle, ind 
tapering each way. Skin green at first, becoming pale yeliow- 
ish-green, dotted with small, brownish-green dots. Stalk short, 
thick, and rather uneven, inserted in a shallow cavity. Calyx 
small, closed, with long segments, set in a furrowed basin. Flesh 
white, fine grained, buttery and melting, with a rich, sugary, 
excellent flavour. Core large. Ripe early in September 


29. Sansrzau, or Sxintess. Thomp. Lind. Mill. 


Poire Sans Peau. O. 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 esteem- 
ed 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, First of Au- 
gust. 

This is quite distinct 
from the Early Rous- 
selet. 


30. Summer Rose. 


Epine Rose. Duh. Nois. 
Poire de Rose. 

Caillot Rosat d’Eté. 

Epine d’Eté Couleur Rose. 
Thorny Rose. Mill. 
Rosenkirne, of the Germans. 
Ognon. wrongly, of 
Epine c’Eté. § some. 


A handsome and 
peculiar summer pear, 
very popular, and well 
known on the other 
continent. It is quite 
flat, and remarkably 
like an apple in ap. 
pearance. 
Fruit of medium 
Bize, round, flattened at ; Fig. 142. Summer Rose. 


846 THE PEAR. 


both ends. Skin faint yellow, blended and speckled with russe 
in “ie shade, with a red russet cheek, marked with brown dots. 

ta < rather more than an inch long, slender, curved, inserted 
in a very small hollow. Calyx open, small, set in a very shal- 
low basin. Flesh white, juicy, rich and sugary, hardly first 


rate. Last of August. Shoots upright, gray-olive. 


31. Sucr&e pE Hoverswerpa. Thomp. 


Sugar of Hoyersworda. 


A pleasant German pear, of peculiar flavour, excellent when 
ripened in the house. It bears immense crops. Leaves very 
narrow. 

Fruit of medium size, obovate—sometimes oblong, lengthening 
into the stalk, which is curved and obliquely inserted. Skin 
smooth and fair, pale yellowish-green, thickly sprinkled with 
greenish russet dots. Calyx very small, and placed in a very 
shallow basin. Flesh white, quite juicy, with a sweet and 
piquant flavour. It does not keep long. Last of August. 
Shoots long, olive brown. 


32. Ervine v’Etré. Thomp. Lind. 


Summer Thorn. 
Fondante Musqueé 
Satin Vert. 


A second rate, juicy, and pretty good fruit, which may be 
introduced in a large collection. It looks a little like a small 
Jargonelle. A good bearer. Shoots yellowish-brown. 

Fryit middle sized, pyriform. Skin smooth, greenish-yellow ; 
a little darker on the sunny side. Stalk stout, about an inch 
long, set without depression. Calyx short, set in a small plaited 
basin. Flesh tender, melting, with a sweet, musky, peculiar 
flavour. ast of August and first of September. Set with little 
or no cavity. 

33. Summer Bon Curetien. Mill. Thomp. Lind. P. Mag. 


Bon Chretien d’Eté. O. Duh. Summer Good Christian. 
Musk Summer Bon Chretien. Core. 
Gratioli. Sommer Apothekerbime. 
Gratioli d'Eté. of the Sommer Gute Chistenbine. of the 
Gratioli di Roma. Die Sommer Christebirne. 
Large Sugar, of some. ¢ 


Lialians. Germans. 


This is one of the oldest pears, having been cultivated for the 
ast two centuries, all over Europe. It is common with us, 
but the stock is generally somewhat diseased. The tree has 
drooping shoots, and bears at the extremities of the branches 
Though a sweet and pleasant pear, it wants the flavour of our 
finer sorts, and does not deserve a place in a small garden, 


SUMMER PEARS. $47 


_ Fruit large, irregularly bell-shaped or pyriform, with swollen, 
rnobby sides. Skin yellow, with an orange-blush in finely 
ripened specimens, dotted with many green specks. Stalk long, 
irregular, curved, obliquely inserted in a knobby depression, 
Calyx small, in a narrow, uneven, shallow basin. Flesh yel- 
lowish, coarse grained, very juicy, and of a pleasant, simply 
sweet flavour. Very large blossoms and dangling leaves 
Last of August, or early in September. 


34. Summer St. Germain. ‘Thomp. 


Short's Saint Germain. 
Saint Germain de Martin. 
St. Germain d@’Eté. N. Duh. 


A pleasant, juicy, summer pear, of second rate flavour, bear 
ing large crops, and growing vigorously. 

Fruit of medium size, obovate. Skin pale green all over the 
surface. Stalk an inch and a quarter long, obliquely inserted. 
Calyx in a basin scarcely sunken. Flesh juicy, tender, swect. 
with a very slight acid, and very good. 


35. VaLLée Francxe. Thomp. Duh. 


De Vallée. Nois. Poit. 
Bonne de Keinzheim. 
De Keinzheim. 


A second rate sweet, summer pear, productive, but by no 
means, in our opinion, of first quality. 1t ripens with the Bart- 
lett, and is immeasurably inferiour to it in this climate. 

Fruit of medium size, obovate, or turbinate, and tapering to 
the stalk. Skin pale green, becoming pale. yellowish-green, 
regularly sprinkled with numerous small, gray dots. Stalk 
about an inch long, set with little or no cavity. Calyx in a 
shallow basin. Flesh white, not fine grained, quite juicy, but 
not buttery, and of a simply sweet flavour. Last of August. 


36. Winpsor. 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. Large 
quantities are grown for market. It is, however, only a third 
rate fruit. The tree is remarkable for its stout, perfectly up- 
right dark-brown shoots. 

Fruit large, pyriform, or bell-shaped, widest above the middle, 
narrowing to the eye, and slender in form, tapering into the stalk. . 
Skin yellowish-green, dotted with stnall green specks, and tinged 


348 THE PEAK. 


with a little dull orange next the sun. Stalk an inch and a half 
long, slender. Calyx small, closed, set with little or no depres. 
sion. Flesh white, tender, or soft, a little coarse-grained at the 
core, sweet, with a somewhat astringent juice. Last of August. 


87. Wiuiams’ Earty. § Man. 


A native fruit, 
which originated 
on the farm of 
Mr. A. D. Wil- 
liams, of Roxbu- 
ry, Mass. Iltisa 
very handsome, 
small pear, of ex- 
cellent quality, 
and a good bearer. 

Fruit below me- 
dium size, round- 
ish-turbimate, re- 
gularly formed. 
Skin bright yel- 
low,thickly sprin- 
kled with rich 
scarlet dots on the 
sunny side. Stalk 
an inch and a half 
long, straight, a 
little fleshy where 

Fig. 143. Williams’ Early. it joins the fruit. 
Calyx very short, open; basin shallow, and slightly plaited. 
Flesh white, a little coarse-grained at first, but, when ripe, very 
juicy, half buttery, rich, with a slightly musky flavour. First, 
to the middle of September. Young wood dark. 


Class II. Autumn Pears. 


38. AtpHa. Thomp. 


A Belgian seedling, received from Dr. Van Mons. It is a 
pleasant pear. 

Fruit of 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 little more than an 
inch long, inserted in a slight @epression. Calyx stiff, open, set 
in a round basin of moderate size. Flesh white, fine grained, 
buttery and good. Middle of October. 


AUTUMN PEARS. «349 


pais 39. Anprews. § Man. Ken. 


Amory. 
Gibson, 


The Andrews is 
a favorite native 
seedling, found in 
the neighbourhood 
of Dorchester, and 
first introduced to 
notice by a gentle- 
man of Boston, 
whose name _ it 
bears. It has, for 
the last 15 years, 
_ been one ofthe most 
popular fruits. It 
is of most excel- 
lent flavour, a cer- 
tain and regular 
bearer, even while 
~young,and thetree, 
which is very har- 
dy, never suffers 
from blight. 
_ Fruit rather large, 
. ene eied, 
kin smooth, and 
rather thick, pale 
yellowish - green, 
with a dull red 
cheek, and a few 
scattered dots. be 
Stalk about an inch as 
and a quarter long, tee eats 
curved, set in a Fig. 144, Andrews, 
very shallow, blunt depression, or often without depression. Ca. 
lyx open, placed in asmall basin. Flesh greenish-white, full 
of juice, melting, with a fine vinous flavour. Early in Sep- 
ternber. Shoots diverging, light olive. 


4 40. Ananas. § Bon. Jard. 
% 
Poire Ananas. Nois. 


; 

_ This new and delicious pear was introduced very recently 

from France, by Col. Wilder of Boston. It isa rich flavoured 

fruit, of the first quality, with an agreeavle peifume, not how- 
30 


S50 THE PEAR, 


ever resembling that of the pine-apple, as its name would leaa 
one to suppose. 

Fruit of medium size, roundish-obovate. Skin greenish-yel- 
low, slightly marked with russet, and occasionally with red on 
the sunny side. Stalk rather stout, thicker at the point of inser- 
tion. Calyx closed, and set in a shallow basin. Flesh white, 
melting, v ry juicy, with a rich and perfumed flavour. Ripens 
the last of September and beginning of October. Young wood 
olive. 


41. Ananas D’Eté. Thomp. 
Ananas, (of Manning.) 


This fruit was 
\ first received from 
the London Horti- 
cultural Society, by 
Mr. Manning. It 
is a very excellent 
pear, with a rich 
and somewaat pe- 
culiar flavour, but 
should rather be 
called an autumn 
pine-apple, than a 
summer one. 
Fruit rather 
large, pyriform, or 
occasionally _—_ob- 
tuse at the stalk. 
Skin rough and 
coarse, dark yel- 
lowish-green, with 


a little brown on 

one side, and much 
covered with large 

: rough, brown fus- 

set dots. Stalk an 

inch and a quarter 
long, inserted some- 
times in a blunt 
cavity, sometimes 
. without depression, 
by the side of a lip. 


Fig. 145. Ananas D'Eté. Calyx open, with 
short divisions, basin shallow. F esh fine grained, buttery and 
melting, with a sweet, perfumed and high flavour. September 
and October. 


AUTUMN PEARS. 851 


42. ANGLETERRE. ‘Thomp. 


English Beurré. Lind. 
Beurré d’Angleterre. Nois. 


A most productive pear, which has some affinity to Brown 
Beurré, but is inferiour to it in flavour. It is a good orchard 
fruit. but is not worthy of a place in a small garden. The tree 
forms a very erect, pyramidal head. Young wood olive. It is 
one of the most common fruits in the market of Paris. 

Fruit of medium size, pyriform, very evenly shaped, tapering 
very regularly to its union with the stalk, which is slender, and 
rather more than an inch long. Skin rather thick and hard, 
dull light green, thickly speckled with russet dots, and having 
a thin “brownish russet cheek. Calyx set in a very amocith, 
searcely sunk basin. Flesh white, buttery and melting, full of 
juice, and of pleasant, though not high flavour. Middle of 
September. 


1. 


43. Astron Town. P. Mag. Thomp. Lind. 


3 

A very hardy little my 
pear, from the village of 

Aston, in Chester, Eng- 

dand. It is of tolerable 

flavour, sometimes excel- 

‘lent, and the tree, when 

‘in bearing, is character- 

ized by its long slender 

‘branches, which have a 

half-twisted, dangling / 
‘appearance. It bears } 
rent crops, and is espe- —S¢ 
cially worthy of notice 

‘in an unfavourable soil, 
-and cold climate. 

. Fruit rather small, 

form roundish-turbinate. 

Skin a little rough, pale 

-brownish-green, becom- 

_ing yellowish when ripe, | 
-and thickly dotted with 

brown specks. Stalk 

‘an inch and a half long, 

rather straight and slen- 

ler, inserted with little Pa, 


ae no cavity. Calyx Fig. 146. Aston Town. 
rly closed, in a very 


B52 _ THE PEAK. 


shallow basin. Flesh soft, buttery, moderate y sweet, per.umed, 
and good. Middle and last of September. 


44. Attnorre Crassane. Thomp. Lind 


This fine English pear is a seedling raised by the late T. A 
Knight, Esq., President of the London Horticultural Society. It 
was sent by him to the [Ion. John Lowell, of Boston, in 1832, It 
is very highly rated in England, and is reeommended as a very 
hardy tree. The specimens as yet raised in this country have 
proved of excellent quality, but not quite equal to its reputation. 

Fruit of 

medium size, 

‘roundish-obo- 

vate, but nar- 

rowing rather 

more to the 

eve than the 

stalk. Skin 

pale green, 

dotted = with 

small russet- 

ty points, and 

having a lit. 

tle tinge of 

brown on one 

side. Stalk 

about an inch 

and a half 

long, slender, 

curyed, and 

slightly in. 

serted, Calyx 

with many 

divisions, set 

4 in a shallow 

basin, having 

a few plaits. 

Flesh white, 

buttery, and 

quite juicy, 

with a rather rich, slightly perfumed juice. October and No- 
vember. 

Either there is a spurious sort strongly resembling this, or 
the Althorpe Crassane is somewhat variable in quality, as we 
have seen specimens quite indifferent. 


Fig. 147. Althorpe Crassane. 


AUTUMN PEARS. 353 


45. AMANDE Dovustrt. Van Mons. 
Amanda's Double. Man. in Hov. Mag. 


One of Van Mons’ seedlings, received by Mr. Manning, and 
we suppose named by Van Mons, in allusion to its having 
double kernels. It is a very handsome fruit. By misconcep- 
tion it has been called here Amanda’s Double. Mr. Manning’s 
description of it is as follows. 

“ Medium size, pyriform, stem short, fleshy at its junction 
with the fruit. Skin yeliow and bright red. Flesh coarse 
grained, sweet, tender and excellent. Ripe the. middle of Sep- 
tember.” Shoots stout, upright, dark olive. 

A subsequent examination of this pear leads us to think it 
dry and inferiour in many seasons. 


46. Autumn Cotmar. Thomp. Lind. 


A Flemish 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. 


\. 


47. Betmont. Thomp. 


An English kitchen pear, considerably like the Althorpe 
Crassane, and of the same origin. It bears abundantly and 
constantly with us, and is remarkably fine for cooking and pre. 
serving, but is scarcely fit for the table. 

Fruit roundish-obovate, medium, sometimes of rather large 
size. Skin fair, yellowish-green, inarked with numerous dots, 
and a little brownish next the sun. Stalk quite long, (two in ch- 
es or more,) slender and curved. Flesh rather coarse, juicy, 
and sweet. October. 


48. Bette eT Bonne. Thomp. Lind. P. Mag. 


Schéne und Gute. 
Gracieuse. 
Belle de Brussels, (éxcorrectly.) 


The Belle et Bonne (beautiful and good.) pear is a variety 
from Belgium, of large size, fine appearance, and saccharine 
flavour. It isa showy and good fruit, but whoever reads Mr. 
Kenrick’s description, and expects to find it “a delicious Ber 

3i* 


Fig. 148. Belle et Bonne. 


gamot of the best kind,’’ will be disappointed. It is very far be. 
low Gansel’s Bergamot in richness. ‘The tree is a strong 
grower. 

Fruit large, roundish, a little greater in width than in height. 
Skin pale greenish-yellow, with numerous russet green dots, 
especially near the eye. Stalk long, rather slender, deeply in- 
serted 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. 


49. Brovenam. Thomp. 


A new English variety, not yet proved here. It is said to be 
very hardy and very productive. 


AUTUMN PEARS. 853 


The fruit is described by Thompson as large, roundish-obo. 
vate. Skin yellow, a gond deal covered with russet. Flesh 
buttery, quite melting, and of very excellent flavour. It ripens 
in November. 


50. Bireexer’s Meavow. Ken. Pom. Man. 
Large Seckei. 


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 over-praised as to quality. The truth is, 
it seems at first to give promise of high flavour, but it rarely 
becomes mellow, but ve 
retains its crisp, hard ) 
state. We have raised 
many fine crops, but 
cannot recommend it 
much. In a very dry, 
warm soil, it is some- 
times excellent. a 
_ Fruit small, or of 

medium size, round. 

ish, very regular and 

smooth. Skin bright 

clear yellow, occasion- / 

ally sprinkled with | 
crimson dots on_ the | 
sunny side. Flesh very 
white, firm, with a pe- 
tuliar musky or wasp- \ 
like aroma, and spicy \\ 


taste, but mostly re- Re 

mains crisp and. hard. ay agate 

Stalk straight and stiff. GRE heii es a 
Basin shallow. Calyx Fig. 149. Blecker’s Meadow, 


open and reflexed. October and November. 


51. Boucquia. Hoy. Mag. 


Beurré Boucquia. Ken. 

A new Flemish pear, raised by Dr. Van Mons, and sent ta 
Mr. Manning in 1836. 

Fruit rather large, one-sided. oval-turbinate. Skin pale yel- 
low, with a pale red cheek, thickly sprinkled with reddish, and 
dark russetv dots. Stalk an inch or more long. set a little ob. 
“quely, end either fleshy at the point of junction, or set in a 


85é THE PEAR. 


very slight depression. Calyx large, basin scareely sunk, 
Flesh yellowish-white, abounding with a very sweet, rick juice, 
of excellent flavour. October. Rather liable to rot at the 
core, 


52. Burram. Man. 


Buffam. 


The Ruffam is a native of Rhode Island, and from its general 

resemblance to the Doyenné, it is, no doubt, a seedling of that 

fine sort. It is an 

orchard pear of the 

first quality, asit isa 

very strong, upright 

grower, bears large, 

regular crops, and is 

a very handsome and 

saleable fruit. It is 

a little variable in 

quality. We have 

frequently eatenthem 

so fine, as scareely 

to be distinguished 

from the Doyenné, 

and again, when ra- 

ther insipid. It may 

be considered a beau- 

tiful and good, though 

not first rate variety, 

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 

Fig. 150. Buffam. fruit, with bright red, 

sprinkled with small 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 Doyenné, 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. 


AUTUMN PEARS. $57 


Z 53. Bevrré pe Cariaumont. Thomp. 
it Capiumont. Lind. 


A Flemish pear, very fair, and handsomely formed, ana 
suct. a capital bearer, and so hardy in all soils and seasons, that 
it is already a very popular orchard and garden fruit. [tis al. 
Ways good, sometimes pet 
first rate, but when the 
tree is heavily laden, it is 
apt to be slightly astrin.- 
gent. It grows freely; 
branchesa little pendant, 
gravish yellow, 

Fruit of medium size, 
long turbinate, very even, 
and tapering regular- 
ly into the stalk. Skin 
smooth, clear yellow, 
with a light cinnamon or 
cinnamon 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- / 
fourths to an inch anda | 
half long, curved. Flesh 
fine grained, buttery, . 
melting, sweet,andwhen , 
not astringent, of high 
flavour. September and “a 
October. rs aged ih, 

This is quite distinct 
from the Frederick of 
Wurtemburgh, an irregular fruit, sometimes called by this name. 


Fig. 151. Beurré de Capiumont. 


54. Bevrré, Brown. Thomp. Lind. Mill. 


; Beurré Gris. ois. Beurré. O. Duh. 
Beurré Rouge. Golden Beurre. 
Beurré d’or. eas Beurré, (of some.) 
Beurré Dorée. adham’s. 
‘ ’ . 
Beurré d’Amboise. a tetas Grey Beurré. 


Beurré d’ Anjou, (of some.\ 
Beurré Vert. 


Beurré d’Ambleuse. 
Beurré du Roi. 
Poire d’ Ambvise. 
Isambert. 

Isamb-rt le Bon. 


gardens, 


The Brown Beurré, almost too well known to need descrip 


358 THE PEAR. 


tion, was for a long time, considered the prince of pears in 
France, its native country, an‘ for those who are partial to the 
high vinous lavour—a rich mingling of sweet and acid—it has, 
still, few competiturs. It is, however, quite variable in different 
soils, and its variety of appearance in different gardens, has 
given rise to the many names, gray, brown, red and golden, 
under which it isknown. Kenrick calls it “an outeast,” but 
our readers will pardon our dissent from this opinion, while we 
have the fact in mind, of its general excellence in this region; 
and especially that of a noble tree, now in view from the library 
where we write, which is in luxuriant vigour, and gives us, an- 
nually, from five to eight bushels of superb fruit. ‘The truth is, 
this pear is rather tender for New England, and requires a warm 
climate an strong soil. 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 a 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 


55. Beurré Bosc. Thomp. 


Calahasse Bosc. Bose’s Flaschenbirne. 
Marianne Nouvelle. Beurré d' Yelle, (of sume.) 


The Beurré Bose is a pear to which we give our unqualified 
praise. It is large, handsome, a regular bearer, always per- 
fect, 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 
Calebasse Bosc in honour of M. Bosc, a distinguished Belvian 
cultivator. Having also been received at the garden of the 
Horticultural Society of London under the name of Beurré 
Bosc, Mr. Thompson thought it best to retain this name, as less 
likely to lead to a confusion with the Calebasse, a distinet 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. 
froin the last of September to the last of October. 


AUTUMN PEARS. 


Fig. 152. Beurré Bosc. 


$08 


360 YAR PEAR. 


56. Bevrré v’Amauts. Thomp. Nois. 


Beurré d’Amanlis. Novs. Bon. Jard. 
Beurré d’Amaulis. Aen. Man. 


A Belgian pear, of excellent quality, nearly first rate. Very 
productive. 

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. September. 


57. Beurré v’Ansov. Thomp. 


This is a first rate pear, recently imported from France by 
Col. Wilder, of Boston, which appears to us quite distinct from 
the Brown Beurré. 

Fruit rather above medium size, very regular, obovate. Skin 
greenish-yellow, smooth, a little clouded with russet, especially 
around the calyx. Calyx small, open, in a round, smooth basin, 
Stalk rather short, straight, set in a slight cavity. Flesh yel- 
lowish-white, very fine grained, buttery, slightly sub-acid, with 
a rich, sprightly vinous flavour. October. 


58. Beurré Diet. § Thomp. Lind. P. Mag. 


Déel’s Butterbirne. Beurré Royale. Beurré d'Yelle. 

Del. Dorotheé Royale. De Melcn. 

Dovotheé Royale. Gros Dillen. Melin de Kops. 
Grosse Dorothsé. Dillen. Beurré Magnifique. 
Syivanche vert d'hiver. Des Trois Tours. Beurré Incomparable. 


A noble*Belgian fruit, raised from seed, in 1895, by Dr. Van 
Mons, and named in honour of his friend Dr. Augustus Fred. 
erick Adrien Diel, a distinguished German pomologist. Its 
\igour, productiveness and beauty, have made it already a 
yeneral favouri*e with our planters. It is in every respect, a 
first rate fruit in fav urable situations, but on very young trees 
and in cold soils, it is apt to be rather coarse d astringent. 
The tree has long, very stout, twisting branches, and is un- 
commonly vigorous. Young shoots dark grayish-brown, 

Fruit large, varying trom obovate to obtuse-pyriform. Skin 
ratner thick, lemon yellow, becoming orange yellow, marked 
with large brown dots, and marblings of russet. Stalk an inch 


AUTUMN PEARS. 361 


= 


Fig. 153. Beurré Diel. 


to an inch and three quarters long, stout, curved, set in a rather 
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- 
try, from September to December, if picked and ripened in the 
house. 


59. Beurré Knox. Thomp. Lind. 
The Beurré Knox is a pleasant, second rate fruit, of large 


and handsome appearance, but a little liable to rot at the core. 
3] 


362 THE PEAR. 


It is shaped a good deal like the Brown Beurré. A Flemisr 
variety. 

Fruit large, oblong, obovate, tapering to the stalk, which is 
about an inch long, curved, and set below a fleshy protuberance 
or lip—and without depression. Skin pale green, with thin 
russet on one side. Calyx open, and set ina small, narrow 
basin. Flesh tender and soft, juicy and sweet, but not high 
flavoured. Last of September. 

This fruit is abundant near Boston. We received, by some 
error, a winter fruit, under this name, from the Horticultural 
Society of London. i 


60. Beurré Kenrick. Man. in Hov. Mag, 


No. 1599 of Van Mons 


A Flem- 
ish seedling, 
sent to this 
country and 
named by 
Manning. 

“ Medium 
size, flat at 
the blossom- 
end, tapering 
to the stalk, 
colourgreen- 
ish-yellow, 
with  indis- 
tinct russet 
spots; stem 
one inch 
long; flesh 
good, juicy, 
sweet and 
buttery.Ripe 
in Septem- 
ber.” Man. 


=< 


61. Beurrg&, 
GOLDEN OF 
Bivsoa. 

§ Man. 


Hooper’s Bilboa. 


The Gold- 
en Beurré Fig. 154. Golden Beurré of Bilboa. 


of Bilboa was imported from Bilboa, Spain, about eighteen 


AUTUMN PEARS. 363 


years ago, by Mr. Hooper, of Marblehead, Mass. Its European 
name is unknown, and it has become a popular fruit here under 
this tile. It is of a fine golden colour, relieved by a little rus- 
set, and is certainly a beautiful early autumn pear of the first 
quality. It bears regularly and most abundantly, and will 
become a favourite fruit in all parts of the country. In cold 
soils, it is particularly fine on quince stocks. Shoots stout, up- 
right, light yellowish-brown. 

Fruit rather large, regular obovate. Skin very fair, smooth, 
and thin, golden yellow, evenly dotted with small brown dots, 
and a little marked with russet, especially around the stalk. 
Stalk about an inch anda half long, rather slender, setin a mode- 
rate depression. Calyx small, closed, placed in a slight basin. 
Flesh white, very buttery and melting, and fine grained, with a 
rich vinous flavour. First to the middle of September. 


62. Beurré 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 fla 
voured. October and November. 


63. Beurr& Presre. 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 in a moderate hollow. Flesh white, buttery, and 
melting, with a rich, high flavour. October and November. 


64. Beurr& Cotmar. Van Mons. Nois. 


Beurré Colmar a’ Automne 


A pleasant, juicy pear, ripening in October. It is one of 
Dr. Van Mons’ seedlings, and is quite distinct from the Autumn 
Colmar. 

Fruit of medium size, almost eliptical, 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. 


364 THE PEAR. 


65. Beurré pE Beaumont § Thomp. 


A new and highly delicious pear, lately received from France, 
It appears, to us, to be worthy of extensive dissemination. 

Fruit of medium size, roundish-obovate. Skin pale yellow. 
ish-green, thinly sprinkled with large dark green dots, and thin. 
ly washed with dull red on the sunny side. Stalk about an inch 
long, obliquely inserted, under a lip, or in a very slight cavity. 


Fig. 155. Beurré de Beaumont. 
Calyx small, with little or no division, and set ina shallow, 
smooth basin. Flesh white, buttery, melting, abounding with 
a rich, sprightly flavoured juice. October. 


66. Beurr& Van Mons. Thomp. 


The Beurré Van Mons is but just received in this country. It 
bears the reputation of a first rate fruit; it is of medium size, 
pyriform, skin yellowish, nearly covered with russet. Flesh 
buttery, melting and excellent. October. 


67. Beurré Romain. Thomp. N. Duh. 


A melting, juicy pear, of secon] quality. Fruit of medium 
size, regularly formed, obovate. Skin pale yellowish-green, 
dotted with numerous gray specks Stalk short, inserted with 


AUTUMN PEARS. 365 


out depression. Calyx prominently placed, even with the fruit, 
flesh white, juicy, melting, sweet and agreeable. September te 
October. Bears abundantly. 


68. Bevrreé Van Marum. Thomp. 


A rather large, and very good, juicy pear, one of the Flemish 
varieties. It comes early into bearing, and produces well. 

Fruit large, oblong-pyriform, not very regular. Skin yellow, 
rarely with a little red. Stalk rather long and slender, inserted 
in a flattened cavity. Calyx large, set in an irregular shallow 
basin. Flesh white, melting, juicy, sweet and agreeable. First 
of October. 


69. Beurré Spence? Thomp. 


It is probable that there may be a true Beurré Spence, since 
Ur. Van Mons claims to have raised one, and once pronounced 
it the finest of all pears. But it is certain that neither the 
pomologists of England or America have yet been able to ob- 
tain it correct. Beurré Diel, Urbaniste, B. de Capiumont, and 
one or two others, of very inferiour quality, have been imported 
into this country for Beurré Spence. We have, however, re- 
ceived a tree from Mr. Rivers, the English nurseryman, which 
may prove correct. He says “ this is the Beurré Spence of the 
Parisians. I ate it there in October, and thought it, simply, a 
good pear, scarcely deserving the high encomiums given by Van 
Mons to Mr. Brauuick.’’* 


70. Beurré Crapaup. Thomp. 


A new foreign pear, resembling the Doyenné in flavour. 
Fruit of medium size, obovate. Skin pale greenish-yellow. 
Flesh buttery, fine-grained and excellent. Ripens in October. 


71. Beurr&é Picquery. 


The Beurré Picquery has lately been received from france, 
where it has the character of a first rate fruit, somewhat resem- 
bling the Urbaniste in general appearance; of rather larger 
size, melting, equally fine in flavour, ripening in October, and 
keeping a month or more. Shoots dark olive. 


* In the mean time we annex Van Mons’ original description. ‘* Wocd short- 
jointed, leaves small, branches horizontal or declining. The fruit 1s of the shape 
and size of the Brown Beurré ; skin green, handsomely sprinkled and marked 
with reddish brown and reddish purple. Flesh tender, juicy, sugary and pere 

i. It ripens about the last of September.’’—Revue des Revues, 1830, p. 180. 


866 THE PEAR. 


72. Bercamot, Autumn. Mill. Lind. Thomp. 


English Bergamot. 

York Bergamot. 

Common Bergamot, (of England.) 
English Autumn Bergamot. 


The Autumn Bergamot is one of the oldest of pears, being 
sapposed by pomologists to have been in England since the 
time of Julius Cesar. It is believed by Manger to be of Turk- 
ish origin, and originally to have been called Begarmoud,— 
princely pear—from the Turkish, deg, or bey, and armoud, a pear. 
Since that time, the standard of excellence has risen much 
higher, and the title could, with more justice, be applied to the 
following variety than to this. The Autumn Bergamot bears 
well with us, and is of good flavour, but it is going out of culti- 
vation, though the tree is thrifty, and bears well. 

Fruit rather small, roundish and flattened. Skin roughish 
green, dotted with rough gray specks, and often with a faint or 
dull brown cheek. Stalk short, about half an inch long, stout, 
inserted in a wide, round hollow. Calyx small, set in a shallow 
smooth basin. Flesh greenish-white, coarse-grained at the core, 
juicy, sugary and rich. September. 

The Bercamorte p’Automne of the French, isa distinct fruit 
from this, usually more pyramidal ; the skin smooth, light yel- 
lowish-green, with a brownish red cheek, and speckled with 
small, grayish dots. Stalk nearly an inch long, set in a slight 
cavity. Calyx very slightly depressed. Flesh breaking, juicy, 
and refreshing, but not high flavoured. A second rate fruit, 
though of fine appearance. 


73. Bercamot, Ganseu’s. § P. Mag. Thomp. Lind. 


Brocas Bergamot. Coze. Bonne Rouge. 
Ives’ Bergamot. Gurle’s Beurré. 
Staunton. Diamant. 


Gansel’s Bergamot is a well known and delicious pear, raised 
seventy-seven years ago, from a seed of the Autumn Berga- 
mot, by the English Lieut. 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, su- 
gary flavour, 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 su- 
perv fruit. The mealy leaves, and spreading, dark gray 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 


AUTUMN PEARS. 367 


Fig. 156. Gansel’s Berg 1mot. 
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. 
Ripens during all September. 


74. Bercamotte Suisse. O. Duh. Lind. 
Swiss Bergamot. Lind. 


A very pretty, roundish, striped pear, which is a handsome ad- 
dition to the dessert, and occasionally, when it ripens late, it is 
juicy, melting and excellent, but it is frequently of indifferent 
flavour. The tree is, with us, one of the strongest and most 
vigorous, and bears well. 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. 


75. BercamotTe CapertE. O. Duh. Thomp. 


Beurré Beauchamps. Poire de Cadet. 
Beauchamps. Ognonet, (zncorrectly, of some.) 


A very good Bergamot from France, not, by any means 


868 THE PEAR. 


equal, however, to Gansel’s, but productive, and ripening for 
some time, in succession. : 

Fruit middle sized, roundish obovate. Skin smooth, pale 
green, rarely with a pale red cheek. Stalk an inch long, thick, 
set in an angular, shallow cavity. Calyx small, closed, basin 
nearly flat. Flesh buttery and juicy, sweet, and rather rich, 
October and Noverzver. 


76. Bezi* p—E Monticny. Thomp. Lind. Poit. 


Trouvé de Montigny. 
Beurré Romain ? wi some American gardens. 


A p’easant, juicy fruit, with a musky flavour, but not first 
rate. The skin is remarkably smooth, and the pear is evenly 
formed. It is a gooc bearer. Fruit of medium size, very re- 
gulaily obovate. Sk.n pale yellowish-green, with numerous 
gray dots. Stalk stou., 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. 


77. BEzI DE LA 
Morte. § O. 
Duh. Thomp. 


Bein Armudi. 
Beurré blanc de 
Jersey. 


This admira- 
ble old French 
pear is an es- 
pecial favourite 
of ours. Its 
flesh is solid 
and heavy, at 
the same time 
highly buttery, 
with a pecu- 
larly pleasant 
flavour and 
aroma, The 
tree is exceed- 
ingly vigorous 
and productive, Fig. 157. Bezi de la Motte. 


. * Bezi signifies wilding, i. e. natural seedling found near Montigny, a town in 
race. 


AULUMN ‘PEARS. 363 


and the grayish-olive shoots, like the fruit, have a peculiarly 
speckled appearance. Every garden should have a specimen 
of this fruit. 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 
conspicuous russet green dots. Stalk about an inch long, 
green, slightly curved, and inserted in a slight, flattened hollow. 
Calyx small, open, set in a shallow, rather abruptly sunken 
basin. Flesh white, very fine-grained, buttery, juicy, with a 
sweet, delicate, perfu- 
med flavour. October. 


78. Bisnor’s THums. 
Thomp. Lind. 


A long, oddly-shaped, 
English pear, but jui- 
cy and excellent in fla- 
vour, indeed usually 
considered first rate. 
The tree bears abun. 
dant crops. Shoots 
grayish-olive. 

Fruit rather large, 
oblong and narrow, 
and tapering irregu- 
larly, usually a lit- 
tle knobbed. Skin 
dark yellowish-green, 
dotted with russet, of. 
ten nearly covered 
with russet specks,and 
having a russet red 
cheek. Stalk one to 
two inches long, slen- 
der, crooked, and set 
in a fleshy enlarge- 
ment. Calyx with 
spreading divisions, 
and set in a flat 
basin. Flesh juicy, 
melting, with a good, 
rich vinous _ flavor. 


October 


Fig. 158. Bishop’s Thumb 


870 THE PEAR. 


79. 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 
slender, 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, 
curved, inserted in a slight depression. Calyx small, set in a 
narrow hollow. Flesh yellowish-white, gritty round the core, 
exceedingly juicy, tender and melting, with a rich and pleasant 
Havour. 


80. Burnett. Ken. 


A pleasant, sweet pear, of large size, raised by Dr. Joel 
Burnett, of Southborough, Mass. 

Fruit large, obtuse pyriform. Skin smooth, pale yellow, with 
numerous greenish-gray dots, and sometimes a little russet. 
Stalk an inch anda half long, planted in a swollen base, or 
with a blunt depression. Calyx open, stiff, placed in a shallow 
basin. Flesh greenish-white, a little coarse grained, but juicy, 
sweet and good. First of October. 


81. Casor. Man. 


Originated from the seed of the Brown Beurré, by J. S. 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, but the 
fruit, with us, decays very quickly—though, we understand 
that, in older specimens, this is not the case. It merits a gene- 
ral trial. Col. M. P. Wilder, of Boston, informs us, that with 
him, it is of the first quality, nearly as good as Fondante 
d’Automne. 

Fruit pretty large, roundish-turbinate, narrowing rather ab- 
ruptly 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 Sep. 
tember. 


82. CHELMSFORD. 


A native pear, from the neighbourhood of Boston of large 


AUTUMN PEARS. 371 


and showy appearance and of second rate flavour, but much 
esteemed for stewing. It makes very strong wood, the young 
shoots yellowish-brown. 

Fruit very large, irregular pyriform, with a wide crown. 
Skin deep yellow, at maturity, with a fine red cheek, sprinkled 
with distinct brownish-green dots. Stalk an inch and a half 
long, curved, planted in a crumpled shallow cavity. Calyx 
large, set in an irregular basin. Flesh white, juicy, rather 
.fisp, with a saccharine flavour. Last of September. 


83. Compte pE Lamy. § Thomp. 


Beurré Curté. Marie Louise Nova. ac. to 
Dingler. Marie Louise the Second. § Thomp. 


A rich, truly deli- 
cious, sugary pear, 
of the highest quality. 
Itisone of the latenew 
Flemish varieties, and 
is worthy of unusu- 
al attention. Young 
shoots pretty strong, 
upright, dark  co- 
loured. 

Fruit of medium 
size, | roundish-obo- 
vate. Skin yellow, 
with a brownish red 
cheek, and sprinkled 
with small russetty 
dots. Stalk an inch 
long, straight, ob- 
liquely inserted un- 
der a lip, or planted 
in a_ slight cavity. 
Calyx small, set ina 
shallow, smooth ba- 

Fig. 158. Compte de Lamy. sin. Flesh white, 
fine grained, buttery, melting, saccharine, and high flavoured. 
Last of September to middle of October. ; 

This is quite distinct from the Marie Louise Nova of some 
American gardens, received from Van Mons. [See Marie 
Louise Nova. ] 


/ 
84. ComprEeTTE. Van Mons. 


The Comprette is a very fine, new, Flerrish seedling, of Dr. 
Van Mons’, which has just begun to bear in this country, and 


373 THE PEAR. 


was introduced by Col. Wilder, of Boston. It is, undcubtedly, 
a fruit of the first quality, and resembles in flavour tne Passe 
Colmar. 

Fruit rather above medium size, obtuse-pyriform ; the short, 
stout stalk thickening into the termination. Skin yellowish 
green, thickly sprinkled with brown dots, and, occasionally, 
marked with a little russet. Calyx pretty large, with few seg 
ments, set in a shallow baziu. Flesh white, buttery and melt- 
Ing, with a rich, perfumed juice. October to November. 


85. Commopore. Man. in Hov. Mag. 
Van Mons, No. 1218. 


A Belgian seedling, named by Mr. Manning, and promising 
10 be of good quality, not quite first rate. Branches slender. 

Fruit of medium size, very regular-obovate, tapering to the 
Stalk. Skin yellow, marked with a little red, some russet 
in patches, and a very few small dots. Stalk an inch or more 
long, planted on the slightly flattened summit. Basin scarcely 
sunk, and having a small calyx. Flesh somewhat like that of 
the Doyenné—buttery, melting, with a sweet and excellent fla. 
vour. Last of October, to last of November. 


86. Crorr CastLtE. Thomp. 


The Croft Castle is a recent English variety, peculiar in its 
shape, and especially so in its flavour ; the latter being greatly 


fiz. 159, Croft Castle 


AUTUMN PEARS. 373 


relished by some persons, and not at all by others. It is very 
productive. 

Fruit of medium size, oval, inclining to flattened ovate— 
harrowing most towards the eye. Skin pale greenish-yellow, 
marked with brown dots, and often a little russet. Stalk long 
and slender, curved, and planted almost even with the flattened 
summit. Calyx projecting a little beyond the level of the fruit, 
open, and stiff. Core large. Flesh juicy and a little crisp 
sweet, with a piquant perfume and flavour. October. 


87. Coptra. 


A Philadelphia seedling, named in honour of the originator, 
Jacob Copia, Pine street, Philadelphia. It is a large and pretty 
good pear, resembling somewhat the Beurré Diel in flavour, but 
rather inferiour to it. Young shoots very stout, upright, olive 
brown. 

Fruit large, broad-turbinate, tapering into the stalk, whic 
is long, stout, and fleshy at the bottom, obliquely inserted. Ski 
yellow, with slight traces and specks of russet. Calyx large 
basin somewhat furrowed. Flesh rather coarse grained, but 
rich, juicy, and sugary. September and October. : 


88.Cusuine.§ Man. 


The Cushing is 
a native of Massa- 
chusetts, having 
originated on the 
grounds of Colonel 
Washington Cush- 
ing, of Hinghan, 
about forty years 
ago. It isa very 
sprightly, delicious 
pear, and like ma- 
ny of our native 
varieties, it produ- 
ces most abundant 
crops. Branches 
rather slender, di- 
verging, grayish- 
brown. 

Fruit medium 
size, often large, 
obovate, tapering 
rather obliquely to 
the stem. Skin bn 
smooth,light green- Fig. 160, Cushing. 


874 THE PEAR. 


ish-yellow, sprinkled with small gray dots, and occasionally 
a dull red cheek. Stalk an inch long, planted in an 
abrupt cavity. Calyx rather small, set in a basin cf mode. 
rate size. Flesh white, fine grained, buttery, melting, and 
abounding in a sweet, sprightly, perfumed juice, of fine flavour, 
A hardy and capital variety for all soils. Middle of September. 


89. CapsHeAF. Man. Ken. 


This is believed, by the eastern cultivators, to be a native of 
Rhode Island. It is a very agreeable fruit, not first rate, but 
from its great hardiness, and steady habit of bearing, is well 
worthy of the attention of pear growers. Young shoots stout, 
upright, yellowish-brown. 

Fruit of medium size, roundish-obovate. Skin deep yellow, 
nearly covered with cinnamon russet. Stalk an inch long, 
stout, inserted in a shallow hollow. Calyx small; _ basin 
slightly sunk. Flesh white, juicy, and melting, very sweet 
and pleasant, but lacking a high flavour. October. 


90. CateBasse. 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. It is a good 
deal esteemed, especially by curious amateurs, being a crisp, 
sweet, juicy pear, of second quality, and producing good crops. 

Fruit of medium size, oblong, a little crooked, and irregular or 
knobby in its outline. Skin rough, dull yellow, becoming 
orange russet on the sunny side. Stalk about an inch anda 
half long, curved, and planted on the side of a knobby projection. 
Calyx very short, setin a small basin. Flesh juicy, crisp, a 
little coarse-grained, but sugary and pleasant. Middle of Sep- 
tember. 

This is the Calebasse Bosc of the Jardin Fruitier, but incor 
rectly. [See Beurré Bosc.] The Ca esasse Grosse, [ Mon. 
strous Calabash, etc.] of Van Mons, is a prodigiously large, 
pyramidal fruit, 5 or 6 inches long, in the shape of a conical 
gourd. Skin smooth and shining, yellowish green, with a good 
deal of reddish gray inthe sun. Stalk short and stout, about an 
inch long. Calyx rather small, but with large divisions. Flesh 
white, a little coarse, juicy, half melting, sugary and tolerably 
good. October. (The grafts sent out for this kind, by Van 
Mons, proved incorrect.) 


AUTUMN PEARS. 375 


91. Carucin. Van Mons. 
Capuchin. 


This promises to be a very good pear. It is one of Var 
Mons’ Seedlings. Young shoots stout, diverging, dark coloured. 

Fruit pretty large, oval, or sometimes obtuse-turbinate. Skin 
green, becoming pale yellow, a little russeted towards the eye 
and stalk, and distinctly dotted elsewhere, with also a red cheek, 
Staik nearly an inch long, placed in an obtuse hollow. Calyx 
small, deeply sunk in a narrow, irregular basin. Flesh green- 
ish, juicy, crisp, sugary and rich. October. 


> 92. Crara. Van Mons. 
Claire. Nois. 


Another seedling, raised by the Belgian pomologist. The 
young shoots are stout, upright, dark brown. It is of medium 
size, oval-pyriform. Skin clear yellow, dotted with red, 
and having a blushon the sunny side. Stalk stout and straight. 
Calyx small, set in a small, round basin. Flesh white, melting, 
very juicy and sweet, relieved bya slight acid ; of good quality. 
In cold seasons it is liable to be too acid. September and October. 


93. CuMBERLAND. Man. Ken. 


This is a native fruit, and the original tree is still growing in 
Cumberland, Rhode Island. It is inferiour to the Cushing, and 
though sometimes very handsome, and always productive, can 
scarcely be ranked higher than a second rate fruit, and occa- 
sionally it is quite indifferent. Branches rather slender. 

Fruit rather large, obovate. Skin orange yellow, with a little 
russet, and a pale red cheek on the sunny side. Stalk about an 
inch and a half long, stout, rather obliquely planted, in a very 
slight depression. Calyx with expanded divisions, and placed 
nearly even with the surface. Flesh white, melting, buttery, 
and tolerably rich and juicy. September and October. 


94 Crassane. Thomp. Lind. 


Bergamotte Crassane. 
Cresane. 
Beurré Plat. 


A celebrated, old French pear, which is said to take its name 
from écrasé, flattened or crushed, from its depressed, Bergamot- 
like shape. Its flavour is extolled by all the European writers, 
but we have never been able to find it to equal its foreign cha- 
racter here, and cannot recommend it. Young shoots stout, 
diverging, grayish-olive. 


376 THE PEAR, 


Fruit large, roundish, flattened. Skin greenish-yellow, em- 
broidered thinly with russet. Stalk long, slender, curved, and 
planted in a slight, shallow cavity. Calyx small, set in a narrow 
rather deep basin. Flesh whitish, juicy, soft, sweet, and tole. 
rably pleasant. October, and may be kept for a month longer. 


95. Cuartes oF Austria. Thomp. Lind. 


Charles d’ Autriche. 


A large and handsome Belgian pear, which is likely to be« 
come a favorite here. Raised by Van Mons. Young shoots 
stout, upright, yellow-olive. 

Fruit large, roundish, a little uneven. Skin greenish-yel- 
low, a little russeted and thickly dotted with conspicuous brown 
specks, which give it a brownish appearance. Stalk an inch 
long, slightly inserted. Calyx set in a rather narrow hollow 
Flesh white, tender, quite juicy, sweet and agreeable. October 


96. Cotman Epine. Van Mons. Man. in H. M. 


An agreeable, juicy pear, sent to this country by Van Mons, 
and originated by him. Young shovts stout, upright, brown. 

“Fruit large, roundish-oblong, tapering, gradually, to an 
obtuse point at the stem, which is one inch long ; colour green 
ish-yellow ; flesh white, sweet, very melting, juicy, high fla 
voured, and good.” Middle of September. 


97. Ctinton. Man. in H. M. 
Van Mons, No. 1233. 


A second rate fruit. Mr. Manning says, “ Large size, 
shaped like the Bezi de Montigny ; light yellow skin, flesh soft, 
buttery and good, but not high favoured.” Middle of November. 

The wood is stout, and dark brown. 


98. CatHoun. Wilder Mss. 


New, and recently originated by Gov. Edwards, of New. 
Haven. It promises to be a fruit of the first quality. 

Fruit of medium size, obovate, terminating obtusely at the 
insertion of the stalk. Skin usually smooth and handsome, 
pale yellow, occasionally with a pale red cheek. Flesh juicy, 
melting, with a rich, sub-acid, or vinous flavour. October to 
November. 


99. Cormar Neitt. Thomp. 


This is a new variety, lately received from abroad, where it 


AUTUMN PEARS. 377 
has a high reputation. It is a very handsome pear, very pro. 


ductive, and of most excellent flavour. 
Fruit large, obovate. Skin pale yellow. Flesh white, but. 


tesy, melting, of high flavour. Ripens at the middle of October 


Fig. 161. Dre. 
32* 


378 THE PEAR. 
100. Drx. § Man. Ken. 


The Dix is, unquestionably, a fruit of the highest excellence, 
and well deserves the attention of all planters. It is one of 
the hardiest of pear trees, and although the tree does not come 
into bearing until it has attained considerable size, yet it pro- 
duces abundantly, and from its habit, will undoubtedly prove 
remarkably long-lived, and free from disease. The young 
branches are pale yellow, upright and slender. The original 
tree, about thirty-five years old, stands in the garden of Madam 
Dix, Boston. It bore for the first time in 1826. 

Fruit large, oblong, or long-pyriform. Skin roughish, fine 
deep yellow at maturity, marked with distinct russet dots, and 
sprinkled with russet around the stalk. Calyx small, for so 
large a fruit, basin narrow, and scarcely at all sunk. Stalk 
rather stout, short, thicker at each end, set rather obliquely, 
but with little or no depression. Flesh not very fine grained, 
but juicy, rich, sugary, melting and delicious, with a slight 
perfume. October and November. 


101. Dumortier. § Thomp. Nois. 


A very excellent little Belgian pear, often remarkably high 
flavoured. Fruit nearly of medium size, obovate. Skin dull 
yellow marked with russet patches and dots. Stalk nearly 
two inches long, slender, planted without depression. Calyx 
open, set in a slight basin. Flesh greenish-white, juicy, melt- 
ing and sweet. It keeps but a short time. September. 


102. Dovenné, Wuite. § Thomp. Lind. P. Mag. 


Virgalieu, of New-York. Doyenné. Duh. Mill. 
St. Michael, of Boston. Doyenné blanc. 
Butter Pear, of Philadelphia. Beurré blanc. 
Virgaloo. 2 of some American Poire de Simon. 
Bergaloo. ; gardens. Poire neige. 
Yellow Butter. Core. Poire de Seigneur. of the 
White Benrré. Poire Monsieur. rench 
White Autumn Beurré. Valencia. 
Doatks. Citron de Septembre. 
arwick Bergamot. . Bonne-ente. 
Snow Pear. English. A courte queue, 
Pine Pear. Kaiserbirne. 
St. Michel. Kaiser d’Autornne. of the 


Weisse Herbst Butterbirne. { Dutch. 
Dechantsbirne. 


The White Doyenné 1s, unquestionably, one of the most 
perfect of autumn pears. Its universal popularity is attested by 
the great number of names by which it is known in various 
parts of the world. As the Virgalieu in New-York, Butter Pear 
in Philadelphia, and St. Michel’s in Boston, it is most commonly 


AUTUMN PEARS. 379 


known, but all these names, so likely to create confusion, should 

be laid aside for ‘he true one, White Doyenné.* It is an old 

French varie. 

ty, but with us, 

is in the most 

: perfect health, 

and bears an- 

nually large 

crops of superb 

fruit. On the 

sea-coast, and 

in various old, 

or exhausted 

soils, it has 

lately become 

so liable to 

cracking as 

to be nearly 

worthless. In 

this case it is 

only necessary 

to renew the 

elements want- 

ing—probably 

potash and lime 

—and, if the 

trees arc dis- 

eased, to plant 

healthy ones. 

The branches 

Fig. 162. White Doyenné. are strong, up- 
right, yellowish-gray or light brown. 

Fruit of medium or large size, regularly formed, obovate. 
It varies considerably in different soils, and is often shorter or 
longer on the same tree. Skin smooth, clear, pale yellow, regu- 
larly sprinkled with small dots, and often with a fine red cheek. 
Stalk brown, from three-fourths toan inch and a fourth long, a 
little curved, and plauted in a small, round cavity. Calyx al- 
ways very small, closed, set in a shallow basin, smooth or deli- 
cately plaited. Flesh white, fine-grained, very buttery, melting, 
rich, high-flavored, and delicious. September, and, if picked 
early from the tree, will often ripen gradually till December. 


* Virgalieu seems an American name, and is always liable to be confounded 
with the Virgouleuse, a very different fruit. The Doyenné, (pronounced dwoy-an- 
nay.) literally deanship, is probably an alJusion % the Dean, fy whom it was first 
brouglit into notice. 


380 THE PEAR. 


The Dovenne Panacne, or Striped Dean, ‘s a variety rather 
more narrowing to the stalk, the skin prettily striped with yellow, 
green, and red, and dotted with brown. Flesh juicy, melting, 
but nothigh flavoured. October. 


103. Dovenne, Gray. § Thomp. Lind. P. Mag. 


Gray Butter Pear. Doyenné Gris. Duh. 

Gray Deans. Doyenné Rouge. 

Gray Doyenné. Doyenné Roux. Nois. Pott. 
Red Doyenné. | Doyenne d’Automne. 

St. Michel Dore. Red Beurré. incorrectly 
Doyenné Galeux. Beurré 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 beautiful 
pear, usually keeps a little longer, and is considered by many 
rather the finer of the two, but in the valley of the Hudson where 
both are remarkably fine, we do not perceive its superiority. It 
is much less known than the foregoing sort, and richly deserves 
more general attention. Shoots upright, grayish-brown. 

Fruit of medium size, obovate, but usually a little rounder than 
the White Doyenné, Skin wholly covered with smooth cinna- 
mon russet, (rarely a little ruddy next the sun.) Stalk half, to 
three-fourths of an inch long, curved, 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, melt- 
ing, rich, and delicious. Middle of October, and will keep 
many weeks. 

[Thetree received in this country for Doyenné Boussouck, and 
Bossouck Nouvelle, have proved synonymous with this variety.] 


104. Dunmore. § Thomp. 


The Dunmore isa large, and truly admirable pear, raised by 
Knight, which has been introduced into this country from 
the garden of the London Horticultural Society. It is a strong 
growing tree, bears exceedingly well, and is likely to become a 
very great favourite. Its blossoms resist even severe frosts. 

Fruit large, oblong-obovate, rather swollen on one side. Skin 
greenish, dotted and speckled with smooth, brownish-red russet. 
Stalk stout, one to two inches long, fleshy at the base, planted 
obliquely on an obtuse end, or in a very fiat depression. Calyx 
rather small, open, sunk in a narrow basin. Flesh yellowish. 
white, buttery, exceedingly melting, with a rich, high-flavour, 
September. 


AUTUMN PEARS. 381 


Fig. 163. Dunmore. 


105. Dvucnessr p’Ancotieme. § Lind. Thomp. 


A magnificent large dessert pear, sometimes weighing a 
pound and a quarter, named in honour of the Dutchess of An- 


382 THE PEAR. 


gouléme, and said to be a natural seedling, found in a forest 
hedge, near Angers. When in perfection, it is a most delicious 
fruit, of the highest quality. We are compelled to add, how. 
ever, that the quality of the fruit isa little uncertain cn young 
standard trees. On the quince, to which this sort seems weil 
adapted, itis always fine. ‘The tree is a strong grower, tuc 
shoots upright, light yellowish-brown, and it is deserving 1tial 
in all warm dry soils. 

Fruit very large, oblong-obovate, with an uneven, somewhat 
knobby surface. Skin dull greenish-yellow, a good deal streaked 
and spotted with russet. Stalk one to two inches long, very 
stout, bent, deeply planted in an irregular cavity. Calyx set in 
a somewhat knobby basin. Flesh white, buttery, and very 
juicy, with a rich and very excellent flavour. October. 

The quality of the fruit is often injured by the excessive 
luxuriance of the tree. This should, in such cases, be obviated 
by root pruning. (See p. 32.) 


106. Ducnesse pze Mars. Thomp. 


Duchesse de Mars. 


The Dutchess of 
Mars lately received 
from France, and first 
introduced by J. C 
Lee, Esq., of Salem, 
Mass., proves to be a 
rich, melting pear, in 
this climate, with a 
peculiar and good fia- 
vour. 

Fruit nearly of me- 
dium size, _ obovate. 
Skin dull yellow, con- 
siderably covered with 
brown russet, and be- 
coming ruddy on the 
sunny side. Stalk an 
inch long, inserted with 
little or no depression. 
Calyx  smaii, _ stiff, 
closed and placed in 
a slight basin. Flesh 
very melting and 
juicy, somewhat but- 
tery, with a rich and 
perfumed flavour. Oc- Fig. 164. Dutchess of Mars, 
tober and November. 


AUTUMN PEARS, 383 


107. D’Amovr. 


Ah! Mon Dieu. O. Duh. Lind, 
Mon Dieu. 

D’ Abondance. 

Poire d’Amour. 


This little French pear, once considerably esteemed, is now 
little cultivated. _We have sometimes tasted it of very rich fla. 
your. It isa very fruitful tree. 

Fruit small, obovate, inclining to turbinate, the end taperirg 
and swelling regularly into the stalk. Skin pale yellow, Lut 
nearly covered with red, which is sprinkled with nume:ous 
darker dots next the sun. Stalk an inch long, curved, set in a 
swollen base. Calyx small, nearly level, the shallow basin 
having a few plaits. Flesh white, very juicy, tender and melt- 
ing, with a sweet, rich flavour. 


108. De Louvain. Van Mons. 
Poire de Louvain. Nows. Lind. 


A pear of the finest quality, raised by Van Mons in 1827 
while his “ Nursery of Fidelity” was at Louvain. 

Fruit of medium 
size, obovate, inclining 
to pyriform, and taper- 
ing to the stalk. Skin 
rather uneven, clear 
light yellow, a little 
marked with  russet, 
and dotted with brown 
points, which take a 
ruddy tinge next the 
sun. Stalk about an 
inch long, stout, insert- 
ed obliquely without 
depression, or by the 
side of a fleshy lip. 
Calyx placed in a 
very narrow, shallow 
basin. Flesh white, 
buttery and melting, 
with a rich, perfumed, 
and delicious flavour. 
Ripens the last of Sep- 
tember, and keeps till 


Fig. 165. De Louvain, November, 


884 THE PEAR, 
109. DucuessE p’ORLEANS. 


Latey received from France, where it has the reputation 
being a very handsome fruit, of the first quality, with precisely 
the flavour of the old, and much admired Gansel’s Bergamot. 
Young wood light green. - 

Fruit large, long-pyriform. Skin golden yellow, dotted an3 
streaked with a little russet. Flesh buttery, melting, rich, 
sugary and aromatic. Very productive, and ripens in October. 


110. Déxices p’Harpenront. Thomp. 


Délices d’Ardenpont. Jind. 


A melting, buttery pear, one of the new Flemish varieties, 
and raised by the counsellor Hardenpont, of Mons. It has 
borne for several seasons in this country, and proves of rich 
and excellent flavour. ‘The tree is moderately thrifty; shoots 
upright, yellowish-brown. 

Fruit of medium size, obtuse-pyriform, with its widest part 
above the middle, and a little uneven in surface. Stalk an 
inch long, curved, and set rather obliquely in a narrow, shallow 
cavity. Skin pale 
yellow, dotted with 
numerous small gray 
dots in the shade, and 
somewhat russetted in 
the sun. Calyx very 
small, closed, and pla- 
ced in asmall, uneven 
basin. Flesh buttery, 
melting, with an abun- 
dant, slightly perfu- 
med, and rich juice. 
Middle of October. 


11i. Dunoas. § Vaa 
Mons. Man. in H. M. 


A very brilliant co- 
loured fruit, remarka- 
bly handsome for the 
dessert, and of rich fla- 
vour. It is a recent 
Belgian variety, sent 
to this country by Van 
Mons, in 1831. 

Fruit medium size, Fig. 166. Dundas. 


AUTUMN PEARS. 385 


pbovate, inclining to turbinate. Skin clear yéllow, sprinkled 
with greenish-black dots, and heightened by a very brilliant 
red cheek. Stalk dark brown, an inch long, stout, inserted 
without depression. Calyx small, placed at the bottom of a 
deep round basin. Flesh yellowish-white, half buttery, melting, 
with a rich, perfumed juice. First of October, and keeps 
some time. 


112. ExizaserH, Epwarps’. Wilder. Mss. 


Edwards’ Elizabeth is a seedling pear of great beauty, and 
nearly, if not quite, of first rate quality, raised by ex-governor 
Edwards, of New-Haven, Conn. 

Fruit of medium size, often large, obtuse-pyriform, angular, 
and oblique at the base, the stalk frequently planted in a fleshy 
protuberance, like a fold. Skin smooth, pale lemon yellow, 
very fine, and of a peculiar waxen appearance. Flesh 
white, buttery, slightly sub-acid and good. October. 


118. ExizaseraH, Mannine’s. Man. in H. M. 
Van Mons. No. 154. 


Manning’s Elizabeth, a seedling of Dr. Van Mons’, named by 
Mr. Manning, is a very sweet and sprightly pear, with a pecu- 
liar flavour. 

Fruit below medium size, obovate, shaped like the Julienne, or 
a small White Doyenné. Skin smooth, bright yellow, with a 
lively red cheek. Stalk one inch long, set in a shallow, round 
cavity. Flesh white, juicy, and very melting, with a saccha. 
rine, but very sprightly, perfumed flavour. Last of August. 


114. Epwarps’ HenrietTTA. 


This is also one of Gov. Edwards’ new Seedlings, raised at 
New-Haven. It bears most profusely, is a very agreeable fruit, 
and deserves a trial generally. 

Fruit nearly of medium size, obovate, flattened at the base, 
sloping to an obtuse point at the stalk. Skin smooth, pale yel- 
lowish-green, with few dots. Stalk an .nch and a half long, in- 
serted in a very slight depression. Calyx closed, and set ina 
shallow, faintly plaited basin. Flesh melting, juicy, sub-acid 
and rich. Middle and last of August. 


115. Enrant Propice. Van Mons. 


This is one of Dr. Van Mons’ seedlings, which, from its name, 
Enfant Prodige-—wonderful child—must have been considered 


386 THE PEAR. 


one of his most remarkable. The fruit is often remarkably ugly, 
and at times remarkably good. The tree bears abundantly with 
us, and the pears vary much, both in shape and quality—-some. 
times indifferent, and at others first rate, with a rich sub-acid fla- 
vour, between a Brown Beurré pear, anda Banana. 

Fruit of medium size, varying in form, obovate, always narrow 
at the stalk. Skin rough, and a little uneven, pale tawny yellow, 
a little russeted, and dotted with small specks, gray in the shade, 
and reddish gray on the sunny side. Stalk one and a half 
inches long, a little curved, and set in a very slight depression, 
or under a slight lip. ‘Calyx closed, crumpled, set in a slight. 
narrow, furrowed basin. Flesh melting, full of rich, sub-acid, 
vinous juice, of very agreeable flavour. October, and will 
keep a month. Shoots diverging, dark-olive. 


116. EyEwoop. ‘Thomp. 


A seedling of Mr. Knight’s, not yet fairly proved in this 
country, but coming to us from Mr. Thompson, as of first rate 
quality, the tree vigorous, hardy, and a sure bearer. 

Fruit of medium size, oblate or flattened; skin much covered 
with russet. Flesh buttery, rich and excellent. 


117. Fremisu Beauty. § Lind. Thomp. 


Belle de Flanders. Impératrice de France. 
Bouche Nouvelle. Josephine. incorrecily, 
Bosch. Fondant Du Bois. ; of some. 
Bosc Sire. Boschpeer. 


In good soils and open situations, the Flemish Beauty is cer- 
tainly one of the most superb pears in this climate. We have 
seen specimens, grown on the banks of the Hudson, the past 
summer, which measured 12 inches in cireumference, and were 
of the finest quality. The tree is very luxuriant, and bears 
early and abundantly ; the young shoots upright, dark brown. 
It should be remarked, however, that the fruit requires to be 
gathered sooner than most pears, even before it parts readily 
from the tree. If it is then ripened in the house, it is always 
fine, while, if allowed to mature on the tree, it usually becomes 
soft, flavourless, and decays soon. 

Fruit large, obovate. Skin a little rough, the ground pale 
yellow, but mostly covered with marblings and patches of light 
russet, becoming reddish brown at maturity, on the sunny side. 
Stalk rather short, from an inch, to an inch and a half long, and 
pretty deeply planted in a peculiarly narrow, round cavity. 
Calyx short, open, placed in a small, round basin. Flesh yel.- 
lowish-white, not very fine grained, but juicy, melting, vere 
saccharine and rich, with a slightly musky flavour. Last a 
Septembe? 


AUTUMN PEARS. 887 


Fig. 167. Flemish Beauty. 


118. 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 devressed. 
Skin pale yellow. Stalk stout, an inch and a half long, planted 
in a rather deep cavity. Calyx set in a pretty deep basin. 
Flesh white, juicy, melting, sweet, and of very agreeable fla- 
vour. First of November. 


119. FonpanTE p’AuTomne. § Thomp. 
Belle Lucrative.* Lind. Man. and of most American gardens. 


If we were asked which are the two highest flavoured pears 


* This is the pear described by Lindley as Belle Lucrative. By some error, Mr. 
Thompson, in the last edition of the Catalugue of the London Horticuicuraj 
Society, has made the two sorts distinct. They are identically the same. 


3 7 


8838 THE PEAR. 


known in this country, we should not hesitate to name the 


Seckel, and the Fondante d’Automne (Autumn melting.) It isa 
new Flemish pear, 


and no garden 
should be destitute 
of it. The tree 
‘s of moderate 
growth, the young 
shoots long, yellow- 
ish-gray. 

Fruit medium 
size, obovate, nar- 
row, but blunt 
at the stalk. 
Skin pale yellow- 
ish-green, slightly 
russeted. Stalk 
little more than an 
inch long, _ stout, 
often fleshy, ob- 
liquely inserted in 
a slignt, irregular 
cavity. Calyx very 
short, open, with 
few divisions, set 
in a basin of mo- 
derate depth. Flesh 
exceedingly juicy, 
melting, sugary, 
rich and delicious. 
Last of September. Fig. 168. Fondante d’Axtomne. 


120. Forme ve Détices. Thomp. 


A new Flemish pear, of excellent quality, received from the 
London Horticultural Society. Young shoots stout, upright, 
yellowish-green, 

Fruit of medium size, obovate. Skin rough, yellowish, a 
good deal marked, or nearly covered with dull russet. Stalk 
an inch long, planted in a smooth, round cavity. Calyx wide, 
open, large, projecting. Flesh buttery, melting, somewhat 
dry, but sweet and good. Last of October. 


121. Fiaue pe Naries. Thomp. 


Comtesse de Frénol. Beurré Bronzée, incorrectly of some. 
De Vigne Pelone. Fig Pear of Naples. Man. 


A very good, late autumn pear, but inferiour to several 
athers Jt grows vigorously and bears well. 


AUTUMN PEARS. 389 


Fruit of rather large size, oblong-ossvate. Skin neazy 
covered w'th brown, and tinged with red next the sun. Flesh 
buttery, melting, and agreeable. November. 


122. Forette. Thomp. P. Mag. Lind. 


Forellen-birne. 
Poire Truite. 
Trout pear. 


This exquisite. 
ly beautiful Ger- 
man pear—called 
in that language 
Forellen-birne— 
i. e. trout pear, 
from its finely 
speckled appear- 
ance, is one of 
the most at- 
tractive dessert 
fruits. It re- 
quires a warm 
soil and expo- 
sure, and well 
deserves to be 
trained as an es- 
palier. It does 
not appear to 
have succeeded. 
well near Boston, 
but it fully sus- 
tains its high 
foreign character 
with us. Young 
shoots long, with 
few, and dark co- 

Fig. 169. Forelle. loured branches. 
Fruit oblong-obovate, inclining to pyriform. Skin smooth, 
at first green, but, when fully ripe, lemon yellow, washed with 
rich deep red on the sunny side, where it is marked with large, 
margined, crimson specks. Stalk about an inch long, rather 
slender, slightly curved, rather obliquely planted, in a shallow, 
uneven cavity. Calyx rather small, basin abruptly sunk. Flesh 
white, fine grained, buttery, melting, with rich, slightly vious 
juice. Beginning of November, and may be kept, with care, 
till Christmas. 


39U THE PEAR. 


123. Fripéric pe WurtemBurc. § Van Mon. Nois. 
Frederick of Wurtemburg.* 
it is remarkable that this extremely handsome and very good 


dessert fruit, originated by Van Mons in 1812, should not to this 
day have found its way into the large collection of the London 


Fig. 170. Frederick of Wurtemberg. 


Horticultural Society. It is very distinct from the Beurré Ca. 
piumont, with which it is sometimes confounded in this coun- 


* The Napoleon is sometimes incorrectly received under the name of “* Wur- 
temberg,’’ and the Glout Morceau as ‘‘ Roi de Wurtemberg,” both of which names 
have also been applied to this pear in America. 


AUTUMN PEARS. 39 


try—the latter being very smooth, with a promirent calyx, while 
this is rather uneven, with a somewhat sunken basin. The 
young wood is very stout and blunt, yellowish-brown, and the 
tree bears very young. (Part of the stock in this country 
seems stunted; it may be renovated by severe pruning back 
and grafting on thrifty stocks.) This is a pear that every 
amateur will cultivate. 

Fruit large, one-sided, pyriform, rather uneven in its surface. 
Skin deep yellow at maturity, with a remarkably rich crimson 
cheek. Stalk quite stout, rather more than one inch long, 
curved, sometimes placed in a blunt hollow, but usually thick- 
ening into the fruit. Calyx open, large, set in a shallow, 
slightly furrowed basin. Flesh white, very juicy, melting and 
sweet ; and when in perfection, buttery, and delicious. Sep- 
tember. 


124. Futton. Man. Ken. 


This American 

pear is a native of 
Maine, and is a seed- 
ling, from the farm of 
Mrs. Fulton, of Top. 
sham, in that state. 
It is very hardy, and 
bears every year 
abundant crops o. 
nice, small, gray- 
russet pears, which, ‘ 
if picked pretty ear- 
ly and ripened in the 
house, are of very 
excellent quality. 
Ripened on the tree 
they are worthless. 
Young shoots rather 
slender, and reddish. 
brown. 

Fruit below medi- 
um size, roundish, 
flattened. Skin, at 
first, entirely gray- 
russet in colour, but Fig. 171. Fulton. 
at maturity, of a dark cinnamon russet. Stalk one to two 
inches long, slender, planted in a narrow cavity. Calyx with 
long segments, sunk in an uneven hollow. Flesh half buttery, 
moderately juicy, with a sprightly, agreeable flavour. Seeds 
compressed, October and November. 


382 THE PEAR. 
125, GenpesHemm. Thomp. Lind. 


A Flemish pear, which has but lately come into bearing, but 
promises well. : 

Fruit large, obtuse-pyriform, a little irregular. Skin pale 
greenish-yellow, much dotted with gray, and marked with a 
little russet. Stalk an inch long, obliquely planted, in a slignt 
cavity, which is sometimes swollen. Calyx smal}, sct in a nar- 
row, irregular depression. Flesh rather gritty near the core, 
elsewhere buttery, rich and excellent. October and November. 


126. Green Pear or Yair. Thomp. 


Green Yair. 


The green pear of Yair is an European fruit, which proves 
but little worthy of cultivation here. It bears abundantly. 

Fruit of medium size, obovate ; skin green; flesh very juicy, 
but not high flavoured or rich. September. 


127. Great Cirron or Bonemia. Man. in A. M. 


Citronenbirne Bémische grosse, punctirte. Bawm. Cat. 


This pear was imported some years ago, by Mr. Manning, 
from the nursery of the brothers Baumann of Bolwyller, on the 
Rhine. It has not yet fruited with us, or any where, that we can 
learn, except in Mr. M.’s garden. We therefore give his notes, 
with the remark that its merits will soon be fully tested here. 
Young shoots very stout, dark gray. 

“Fruit large, oblong, yellow, spotted and tinged with red on 
the side of the sun; stem one inch long; flesh sugary, juicy, 
and very fine.” The specimen we tasted was a little coarse 
grained. Ripens the last of September. 


128. Harvarp. Man. Ken. 


Boston Eparne. 
Cambridge Sugar Pear. 


The Harvard is one of the best and most profitable orchard 
pears, to plant in quantity for market purposes. It produces 
enormous crops of fine looking fruit, which is of fair quality, 
and commands the best prices. The tree is remarkably hardy 
and vigorous, its upright shoots forming a fine head. It origi- 
nated at Cambridge, Mass., the seat of Harvard University. 

Fruit rather large, oblong-pyriform. Skin russety olive-yel- 
low, with a brownish red cheek. Stalk rather stout, inserted 
rather obliquely on the narrow summit or in a small cavity. 
Calyx s:t ina narrow basin. Flesh white, tender, juicy and 


A asa AUTUMN PEARS. 393 


inelting, of excellent flavour, but liable, if not pickec early, te 
rot at the core. Beginning of September. 


129. Henry Tue Fousts. § Lind. 


Henri Quatre. Thomp. 
Jacquin. 


This little pear, perhaps not very attractive in appearance, 
being small, and of a dull colour, is one of our greatest favour- 
ites as a dessert fruit. It always bears well—otten too abun. 
dantly—and the very melting fruit abounds with delicious, high 


Fig. 172. Henry IV. 
flavoured juice. Every good collection of pears should com. 
prise it. The tree is hardy, and the branches, very thick of 
foliage, are a little pendant. Young shoots diverging, yellow. 
ish-brown. 

Fruit below medium size, roundish-pyriform. Skin pale 
greenish-yellow, dotted with small gray specks. Stalk rather 
more than an inch long, slender, bent, and obliquely planted ona 
slightly flattened prominence, or undera swollen lip. Calyx 
small, placed in a shallow, abrupt basin. Flesh whitish, not 
very fine grained, but unusually juicy and meiting, with a rich, 
delicately perfumed flavour. It should always be ripened in 
she house. Early in September, 


394 THE PEAR. e 
130. Héricart. Van Mons. 


A second rate, Belgian pear, with a pleasant, perfumed 
juice, ripening early in Autumn. 

Fruit of medium size, obovate, often rather oblong and irregu- 
lar. Skin pale green, slightly tinged with yellow, and dotted 
with many greenish and russety specks. Stalk an inch or more 
long, rather slender, set ina small cavity. Calyx set in a shal- 
low basin. Flesh white, fine grained, buttery, not rich, but 
with a delicate, peculiar aroma. The fruit ripens from the last 
of August, fora month or more. 


131. Heatacot. Man. 


Gore’s Heathcot. Ken. 


The heathcot, one of our most excellent native pears, will al- 
ways compete with the best foreign ones, especially for orchard 
culture. It is a hardy, thrifty tree, bears abundant crops of fair 
fruit, which is always of good quality. It was originated on the 
farm of Governor Gore, in Waltham, Mass., by Mr. Heathcot, 
then a tenant, and the original tree came into bearing in 1824. 
Young shoots upright, reddish-brown. 

Fruit of medium size, regularly obovate. Skin pale greenish- 
yellow, with very few dots, and a few russet streaks. Stalk an 
inch long, planted in a very small cavity. Calyx closed, and 
set in a rather narrow and shallow basin. Flesh white, buttery 
and melting, moderately juicy, with an agreeable, vinous flavour. 
Middle and last of September. 


132. Hutt. Hov. Mag. 


A new pear, which originated in the town of Swanzey, Mass. 
It received a premium and high commendation at the annua: 
exhibition of the Massachusetts Horticultural Society, in 1843, 
when it was first presented. 

Fruit of medium size, obovate. Skin yellowish-green, a good 
deal sprinkled with russet. Flesh white, a little coarse grained, 
but meiting, juicy, with a sweet, slightly perfumed flavour. 


133. Huevenor. 


A.fruit of second quality, originated by Mr. Johonnot, of 
Salem. It bears abundantly, but is rather dry, and not worthy 
of general cultivat.on. Young shoots strong, upright, yellow. 
ish-brown. 

Fruit of medium size, roundish. Skin smooth, pale yellow, 
sprinkled with large round spots of bright red. Stalk rather 


AUTUMN PEARS. 393 


slender, curved, and inserted without depress on, on the slightly 
flattened end. Calyx small, set in a nicely rounded basin. Flesh 
white, fine grained, half breaking, sweet, but wanting in flavour 
and juice. October. 


134. Hacon’s Incomparasie. Lind. Thomp. 


Downham Seedling. 


A capital English fruit, of modern origin, raised by Mr. 
Hacon, of Downham Market, Norfolk. It is a hardy, produc- 
tive tree, with rather depending branches, and the fruit is of 
the finest quality. Young shoots rather slender, diverging, 
olive-coloured. 

Fruit rather Jarge, roundish, inclining to turbinate. Skin 
slightly rough, pale, and dull yellowish-green, mixed with pale 
brown, sprinkled with numerous greenish russet dots, and russet 
streaks. Stalk an inch or more long, straight, inserted in ‘a 
broad, shallow depression. Calyx with many small divisions, 
set in a wide, shallow basin. Flesh white, buttery, melting, 
with a rich vinous flavour. October and November. 


135. JoHonnot. Man. 


This excellent native pear, which we received from the late 
Mr. Manning, originated in the garden of George S. Johonnot, 
Esq., of Salem, Mass., and bore first in 1828. The fruit is of 
medium size, of a roundish, and peculiar irregular form. Skin 
very thin, dull yellowish-brown, and obscurely marked with 
russet. Stalk short and thick, planted by the side of a swollen 
protuberance. ‘The flesh is fine grained, melting, buttery and 
very goood. The tree is not very vigorous, but it bears good 
crops, and is in perfection from the middle of September to the 
middle of October. 


136. Jatouste, Duh. Nois. Thomp. 


A very unique looking, old French pear, with the richest 
reddish-russet skin, admired by the curious amateur, but not 
by the general cultivator. It makes a handsome appearance 
on the table, but is only of second rate flavour, and soon rots 
at the core. Young shoots stout, olive. 

Fruit rather large, varying in form from roundish to obovate, 
and more frequently pyriform. Skin rough, of the deepest 
russet, ruddy in the sun, and singularly marked with conspicu- 
ous, lighter coloured specks, which are slightly raised. Stalk 
an inch or an inch and a half long, planted in a very slight: 
cavity. Calyx small, set in a rather narrow basin. Flesh a 


396 THE PEAR. 


little coarse grained, soft, sweet, and of pleasant flavour. Last 
of September. 


137. JaLoust: pE Fontenay Venpée. § Man. in H. M. 


This excellent French pear, was imported from Vilmorin, of 
Paris. It is greatly superiour in flavour to the old Jalouse, 
though having a little of its peculiar appearance. Young shoots 
upright, long, brownish-yellow. 

Fruit of me- 
dium size, tur- 
binate, or ob- 
tuse — pyriform. 

Skin dull yellow 
and green, con- 
siderably mark- 
ed with russet 
patches and dots, 
and tinged with 
a red cheek. 
Stalk about an 
inch long, set 
obliquely, with- 
out depression 
on an- obtuse 
point. Calyx 
with closed and 
stiff segments, 
set in a shallow, 
round __ basin. 
Flesh white, but- 
tery, melting, 
with a rich fla- 
voured juice. 
First of October. 
Fig. 173. Jalouse de Fontenay Vendée. 


138. Kine Epwarp’s. Thomp. 


Jackman’s Melting. Man. 


King Edward’s is a large, and very handsome fruit, which 
was received from England, with a high reputation, but which 
proves a very uncertain fruit in this climate. Occasionally, it 
is of excellent flavour, but very often it is quite astringent and 
indifferent. The tree is very thrifty. Young shoots stout, up- 
tight, dark brown. 

Fruit large, pyriform, tapering gradually to the stalk, which 


AUTUMN PEARS. 397 


is very short, and inserted without depression. Skin rather 
rough, yellow, a little mottled with patches of greenish russet, 
and marked with a fine red cheek. Calyx small, somewhat 
projecting, basin very slight. Flesh yellowish, buttery, melt- 
ing and good, when the season is favourable. October. 


139. Lovis— Bonne oF Jersey. § Thomp. 


Louise Bonne de Jersey. 

Louise Bonne d’ Avranches, 

Beurré, or Bonne Louise d’Araudoré. 
William the Fourth. 


Louise Bonne, 
of Jersey, is one 
of the best new 
autumn pears, fair 
and glossy, exceed- 
ingly juicy, and 
well flavoured. It 
is claimed by Eng- 
lish cultivators for 

\ the Isle of Jersey, 
and by the French 
for the neighbour- 
hood of Avranches, 
and there is no 
doubt it originated 
in the latter place. 
The first fruit seen 
in England, was 
sent to the London 
Horticultural So. 
ciety’s exhibition, 
from the gardens of 
Gen. Gordon, _ of 
Jersey, in 1820. 
In this country it 
succeeds admira- 

' bly, and will be. 
come a very popu. 
lar fruit, being har. 
dy and productive, 
the tree making 
fine upright shoots 

Fruit large, py- 

Fig. 174. Louise Bonne of Jersey. riform, a little one- 
sided. Skin smooth and glossy, pale green in the shade, but 
overspread with brownish red inthe sun, and dotted with nume.- 
Tous gray dots. Stalk about an inch long, curved, rather 

34 


698 THE PEAR. 


obliquely i1serted, without depression, or with a fleshy, enlarged 
base. Calyx open, in a rather shallow, uneven basin. Flesh 
greenish-white, very juicy and melting, with a rich and excel- 
lent flavour. September and October. [This is very distinct 
from theold Louise Bonne, a green winter fruit, of third quality. 


140. Lopce. Ken. 


The Lodge Pear is 
a native of Pennsylva- 
nia, and is understood 
to have originated near 
Philadelphia. It is a 
very agreeable  sub- 
acid pear, and has so 
much of the Brown 
Beurré character, that 
we suspect it is a seed- 
ling of that fine old va- 
riety. Kenrick com- 
pares it to the Seckel, 
to which it has, no points 
of resemblance. 

Fruit of medium size, 
pyriform, tapering to 
the stem, and one-sided. 
Skin greenish brown, 
the green becoming a 
little paler at maturity, 
and much covered with 
patches of dull russet. 
Stalk an inch and a 
fourth long, obliquely 
planted at the point of 
the fruit, which is a 
little swollen there. 
Flesh whitish, a little 
gritty at the core, 
which is large; juicy, Fig. 175. Lodge. 
and melting, with a rather rich flavour, relieved by pleasant 
acid. September and October. 


141. Micnavx. Maa. in H. M. 
Compte de Michaux. 
A fruit imported from the nursery of the Messrs. Baumann, 


of Bolwyller, France, by Mr. Manning. Young wood light 
green. It is of medium size, and nearly round. Skin light yel- 


AUTUMN PEARS. 899 


lowish green, with a faint blush on the sunny side. Calyx 
open, sligl.tly sunk. Stalk an inch and a half long, rather slen. 
der, inserted with little or no depression. Flesh white, half-but- 
tery, juicy, sweet, but second rate. September and October. 


142, Moor-rowt Ecc. Lind. Thomp. 


Little Swan's Egg. 
Knevett’s New Swan’s Egg. 


The Moor-fowl Egg is a Scotch pear, very hardy, and there- 
fore, popular in that climate, which is cold and unfavourable 
for the pear. It is a third rate fruit, much like the Swan’s 
Egg, and unworthy of cultivation in this country. [The Moor- 
fowl’s Egg, of some Boston gardens, is the Swan’s Egg.] 

Fruit rather small, roundish. Skin dull green, washed with 
brown on the exposed side, and dotted with minute russet dots. 
Stalk long and slender, planted in a slight hollow, or by the 
side of a fleshy lip. Basin narrow, slightly sunk. Calyx 
open. Flesh yellowish-white, soft, a little gritty, juicy and 
sweet. September and October. 


143. Marie Louse. § P. Mag. Lind. Thomp. 


Forme de Marie Louise. Princesse de Parme. 
Marie Chrétienne. Braddick’s Field Standard. 


This truly delicious pear was originated from seed, by the 
Abbé Duquesne, of Belgium, in 1809, and its fruit was first 
sent to England by Van Mons, in 1816. It was introduced into 
this country, along with many other fine Flemish pears, about 
15 years ago, and is every where held in the highest estimation, 
keeping for a long time in the house. The tree is hardy, but 
has an awkward, rather crooked, and declining habit, and 
very narrow leaves. In the nursery it is best, therefore, to 
graft it standard high, when it soon makes a good head. The 
young shoots are olive-gray. It is a pear for every garden, 
bearing very regularly. 

Fruit pretty large, oblong-pyriform, rather irregular or one- 
sided in figure. Skin at first pale green, but at maturity, rich 
yellow, a good deal sprinkled and mottled with light russet, ou 
the exposed side. Stalk an inch and a half long, obliquely 
planted, sornetimes under a slightly raised lip, sometimes in a 
very small, one-sided cavitv. Calyx small, set in a narrow 
somewhat plaited basin. Flesh white, exceedingly buttery and 
melting, with a rich, very saccharine, and vinous flavour — Last 
of September and middle of October. 


ome Fig. 176. Marie Louise. 
144. Marie Lovis—E 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, 
thougn in some seasons a very good fruit. Col. Wilder, of 
Boston, considers it ‘ hardly second rate,”’ while the Salem cul- 
tivators “think it an excellent, juicy, rich pear, though sorne- 
times a little rough.” It nas borne two seasons with us, and ig 


AUTUMN PEARS. 401 


enormously productive, but, even with thinning the crop, it is am 
indifferent fruit. The wood is very strong, and dark coloured, 

Fruit rather large, regular pyriform, tapering into the stalk. 
Skin smooth, yellow, with a brownish-red cheek. Stalk one to 
two inches long, rather slender and curved. Calyx set in a 
shallow depression. Flesh at first melting, juicy, and some. 
times rich, but quickly decays. Last of Séptember. 


145. Nretzt. Thomp. Van Mons. 


Beurré Niell. Man. in H. M. Colmar Bose. 
Poire Niell. Land. Fondante du Bois, (incorrectly of some.) 


A large and handsome Belgian variety, raised by Van Mons, 
from seeds sown in 1815, and named in honor of Dr, Niell, ot 
Edinburgh, a distinguished horticulturist, and man of science. 
The tree bears plentifully. Its quality is not yet fully ascer- 
tained, but specimens obtained here, promise well. Young 
wood stout, diverging, gray. 

Fruit large, obovate, inclining to pyriform, rather shortened 
in figure on one side, and enlarged on the other—tapering to the 
stalk whichis about an inch long, obliquely planted, with little 
orno cavity. Skin pale yellow, delicately marked with thin 
russet, finely dotted, and sometimes marked with faint red. 
Flesh white, buttery, sweet, with a plentiful and agreeable juice. 
Last of September. 


146. Naroteon. Lind. P. Mag. Thomp. 


Medaille. Charles d’Autriche. 2 incorrectly 
Sucrée Dorée, (of some.) Wurtemberg. of some. 
Roi de Kome 


The Napoleon is a pear of many fine qualities. As a 
tree it is very hardy, thrifty, and bears abundant crops, even 
while very young; and its fruit is exceedingly juicy, melting, 
and agreeable in flavour. In poor soils, or in unfavourable ex- 
posures only, it is a little astringent. The leaves are broad, 
and the shoots are upright, and olive-coloured. 

_ Lindley gives this as a seedling of Dr. Van Mons—but we 

believe, incorrectly, though Van Mons first sent it to England 
in 1816. It was raised from seed in 1808, by M. Liart, gar- 
dener at Mons; exhibited by him before the Horticultural So- 
ciety of Mons, which decreed him a medal for it, [whence the 
synonyme Médaille ;] the original tree was then purcha.ed for 
33 francs, by the Abbé Duquesne, who bestowed on it the name 
of Napoleon. 

Fruit pretty large, obtuse-pyriform, (but varying more than al. 
most any other pear in form.) Skin smooth, ‘clear green at 

34* 


£02 THE PEAR. 


first, but be. 
coming pale 
yellowish- 
green at ma- 
turity, slight- 
ly brighter 
and darker 
on its expo- 
sed cheek. 
Stalk vary- it 
ing from half 
an inch to 
an inch long, 
pretty stout, 
set ina slight 
depression or 
undera swol- 
len lip. Ca- 
lyx set in a 
basin of mo. 
derate depth. 
Flesh white, 
melting, re- 
markably 
full of juice, 
which is 
sweet, 
sprightly and 
excellent. 
Should be ri- 
pened in the 
house, when 
it will be fit Fig. 177. Napoleon. 
for use in September, and may be kept for weeks. 


147. NaumKeac. Man. 


A second rate fruit, a native of Salem, Mass. In wood and 
leaf it resembles the Brown Beurré. Its appearance is ordi- 
nary, and it is often rather astringent. Fruit of medium size, 
roundish. Skin yellow russet, marked with brown russet in 
the sun. Stalk set in a very slight depressions Flesh juicy, 
meltir_, but rather astringent in flavour. Bears abundantly. 
Oc‘ober. 


148. ParapDIsE D’AuTOMNE. Thomp. 


A newly imported pear, and the few specimens that we have 


AUTUMN PEARS. 403 


seen here, so strongly resemble Beurré Bosc, as to lead us to 
suspect its identity. The following description is from a fruit 
of the present autumn. 

Fruit large, pyriform, tapering into tne stalk, which it joins 
by a fleshy base. Skin dull yellow, russeted, a good deal like 
the Brown Beurré. Calyx quite small, open, stiff, set in a shal- 
low basin. Stalk an inch and a half long, curved. Flesh 
white, fine grained, buttery, with a high, rich flavour. Last of 
‘September. 


149. Petre 


An American pear, of the highest excellence. The original 
tree is growing in that interesting place, the old Bartram Bo. 
tanic Garden, near Philadelphia. Col. Carr, the proprietor, 
who has disseminated this tree, informs us that in 1735, a seed 
was received by the elder John Bartram, from Lord Petré, of 
‘London, as being the seed of a fine butter pear. Twenty-five 

years after, ripe 
fruit was returned 
him from this seed- 
ling—called the 
Petre pear—which 
he pronounced su- 
periour to that of 
the original tree. 

The tree is not 
a rapid grower, 
but produces very 
regular and abun- 
dant crops. The 
fruit has much of 
the quality of a 
fine Doyenné with 
a higher perfume. 
Young wood slen- 
der, —yellowish- 
brown. 

Fruit of medium 
size, or rather 
large, obovate. 
Skin very thin, 
pale yellow, (somes 
times marked with 
greenish _ russet, 
and sprinkled with 
russet about the 

Fig. 178. Petré. eye.) Stalk stifl 


~ 


404 THE PEAR. 


and strong, abou: an inch long, stout at the lower end, and set 
ina peculiar, abruptly flattened cavity. Caylx small, set in a 
narrow, but smooth basin, Flesh whitish, fine grained, buttery, 
and very melting ; with a perfumed, slightly musky, high fla- 
vour. October, “and if picked early, will keep a long time. 


150. Pirr’s Prouiric. 


Pitt’s Surpasse Marie. Ken. 
Surpass Maria Louise, (incorrectly of some American gardens.) 


An English market fruit, introduced by Mr. Kenrick. It was 
raised from the seed of the Marie Louise, but is greatly infe- 
riour to it. Its principal merit seems to us, to be its beauty and 
surprising fertility, itslong, thrifty branches being literally load. 
ed with fruit. It is handsome, but in flavour it is third rate, 
quite poor, and soon decays. 

Fruit of medium size, oblong-pyriform, (sometimes turbinate, ) 
usually shaped a little like a Jargonelle. Skin yellow, but 
nearly covered, in the sun, with brownish-red, and a little rus- 
setted. Stalk curved, fleshy at the base where it joins the fruit. 
Flesh juicy, soft, sweet, rather coarse, and of indifferent quality. 
September. 

[The Surpasse Marie Louise of some European gardens, is 
the Compte de Lamy, a very fine pear. ] 


151. Paquency. 


A new pear, introduced from France, by Col. M. P. Wilder, 
President of the Massachusetts [Horticultural Society. It 
proves to be a fruit of the first quality. 

Fruit of medium size, regularly pyriform. Skin green at 
first, becoming dull yellow at maturity, marked with patches of 
russet at both extremities, and dotted with the same. Stalk 
long, inserted without depression. Calyx stiff, open, set in a 
very shallow basin. Flesh white, buttery, with sweet, rich, 
and perfumed flayour. October to November. 


152. PENNSYLVANIA. 


Smith’s Pennsylvania. 


The Pennsylvania is a seedling, originated by J. B. Smith, 
Esq., of Philadelphia, a well know n amateur, It is a handsome 
and good pear, of second quality. Young shoots diverging, 
reddish-brown. 

Fruit of medium size, obovate, a good deal narrowed towards 
the stalk. Skin brown russet, nearly covering a dull yellow 
grou:d, and becoming russet red on the sunny side. Stalk ap 


AUTUMN PEARS. 405 


Fig. 179. Pennsylvania. 
inch and a half long, obliquely planted, without depression, but 


‘a fleshy base. Calyx small, basin very shallow. Flesh yel- 
lowish-white, not very 
‘fine grained, juicy, 
half melting, sweet 
‘and rich, with a highly 
‘perfumed, musky fla- 
your. Middle and last 
of September. 


153, Princess oF 
Orance. Lind. 
Thomp. P. Mag. 


Princesse d’Orange. 
rincesse Conquéte. 


The Princess of 
Orange is a pleasant, 
Crisp, juicy pear, of 
second quality. Its 
long and upright shoots 
bear, with us, very 
Tegular crops of rich 
looking, ruddy pears. 


Fig. 180. Princess of Orange. 


406 THE PEAR. 


It is a Flemish variety, raised by the Count Coloma, in 1802 
Young wood long, light olive. 

Fruit of medium size, or a little less, roundish. Skin cinna 
mon russet in the shade, but nearly covered with bright reddis 
russet, mixed with a little orange, in the sun. Stalk an inch o 
more long, planted in a very slight cavity. Calyx small, in 
shallow basin. Flesh pale yellowish-white, crisp, juicy, flavou 
vinous—sugary, relieved by acid, and when in perfection, ex 
cellent. October and November. 


154. Pope’s Scartet Magsor. 


We have discontinued the cultivation of this pear, as, thoug 
very handsome, it is quite inferiour. Fruit rather large, obo. 
vate, yellow, with a bright red cheek. Stalk long and thick. 
eye rather small. Flesh white, breaking, and rather dry, 
Last of August. : 

Pope’s Quaker is another variety, a little better in quality 
but not comparable to many other sorts of the same time. Frui 
very fair, middle sized, oblong-pyriform, smooth yellow-russet 
juicy, melting and pleasant. October. Both these pears ar 
natives of Long Island, N. Y. 


155. Pattteau. Van Mons. Man. in H. M. 


A Belgian pear, of good quality, but rather coarse grained. 

Fruit medium size, turbinate, inclining to pyriform. Ski 
rough. greenish-yellow, dotted with greenish gray dots, an 
marked with patches of russet. Stalk about an inch long, ver 
stout, obliquely inserted with a fleshy base. Calyx in a basi 
slightly depressed. Flesh juicy, sweet and good. Early i 
September. 


156. QueEN oF THE Low Countrirs. Ken. Man. in H. M. 


Reine des Pays Bas. Van Mons, 


This fine, large, and handsome fruit, was transmitted by Dr. 
Van Mons to Mr. Manning, with the assurance that it was 
“the inost perfect of pears.” Without, as yet, quite equalling 
this high character here, it proves worthy of extensive trial. 

Fruit large, often very large, broad pyriform, tapering ab- 
ruptly to the stalk. Skin in the shade, dull yellow, dotted and 
russetted around the eye, and overspread with fine dark red on 
the side next the sun. Stalk an inch and a half long, curved, 
and planted without depression. Calyx very small, and with 
tew divisions, set in a pretty deep basin. Flesh white, buttery, 


AUTUMN PEARS. 40 


Fig. 181. Queen of the Low Countries. 


melting and very juicy, with a rich, sub-acid, vinous flavour. 
Early in October. 


157. QuILLETETTE. Van Mons. 


A new, and odd-looking, late autumn fruit, of the first qual- 
ity, recevied from Van Mons, and which deserves a genera, 
trial. 

Fruit nearly of medium size, roundish, a little flattened. 
Skin greenish, nearly covered with dull, iron-coloured russet. 


408 THE PEAR. 


Stalk about an 
inch and a half 
long, and set with- 
out depression, but 
with a peculiar 
fleshy swelling at 
its point of inser 
tion. Calyx ex- 
tremely small, 
sometimes abor- 
tive, set in a nar- 
row, rather deep 
basin. The flesh 
is white, buttery, 
and melting, rich, 
sweet, and per- 
fumed. Novem 
ber. 


158. Reine Caro 
LINE. Thomp. 


Queen Caroline. 


A pretty look- 
ing, European 
pear, ripening late 

Fig. 182. Quéilletette. in autumn, but 
coarse, and only fit for cooking. Fruit of medium size, nar- 
row-pyriform. Skin smooth yellowish-green, becoming yellow 
at maturity, with a rich, brownish-red cheek. Stalk an inch 
long, curved, planted with little or no cavity. Flesh white, 
crisp, rather dry and indifferent in quality. November—and 
will keep for several weeks. 


159. Reine ves Porres. Thomp. 


This French pear, with its fine name, unfortunately proves 
very poor and worthless. It is regularly formed, and hand- 
some—quite distinct from the Cumberland, with which it is con- 
sidered synonymous, by some. It bears abundantly. 

Fruit rather large, varying from turbinate to obtuse-pyriform, 
regularly shaped. Skin smooth greenish-yellow, with rarely a 
very little red on its cheek. Stalk an inch and a fourth long, 
slender, inserted with little or no depression. Calyx set in a 
shallow basin. Flesh dry and poor. September and October 


AUTUMN PEARS. 409 


160. RovsseLter p—E Meester. Van Mons. Man. in H. M. 


Ferdinand de Meester? ois. 


This is aseed- 
ling of Dr. Van 
Mons’, and is a 
very excellent 
pear in this cli- 
mate, the flesh 
melting and su- 
gary, though a 
little rough. 

Fruit of medi- 
um size, roundish, 
somewhat flatten- 
ed. Skin pale- 
yellow, marked 
with very light 
russet dots, and 
washed with pale 
red next the sun. 

Stalk an inch 

and a half long, 

rather slender, 

and planted some- 

what obliquely in, 

or by the side of 

the swollen, ab- 

rupt end. Calyx 

large, open, pla- 

ced in a very 

slight and irregu- 

lar basin. Flesh Fig. 183. Roussellet de Meester. 
juicy, melting, sugary and rich, but a little rough, which does 
not prevent its being of excellent flavour. October. 

Rousselet de Meester is the name by which this fruit was re- 
ceived, but we suspect that it is the Ferdinand de Meester, a 
larger and better pear than the former sort, which was named 
by Van Mons after his gardener. [See Annale’s de la Societé 
@ Horticulture. Paris. Vol. 15, p. 362.] 


161. Raymonp. Man. 


The Raymond is a native of Maine, and originated on the 
farm of Dr. [. Wight, in the town of this name. It has a good 
deal of the flavour of the White Doyenné, and is a productive 
pear, often of the first quality, and if the tree were a little more 

35 


410 THE PEAR. 


vigorous, would become a popular variety. Young shoots very 
slender, dark yellowish-brown. 

Fruit of medium size, obovate, shaped like the Doyenné 
Skin yellow, marked with russet near the stalk, and tinged with 
a little red towards the sun. Stalkan inch or more long, inserted 
with little orno depression. Ca- 
lyx round, firm, open, set in a 
shaliow basin. Flesh white, 
buttery, melting, and very ex- 
cellent. 


162. RostiezEr. Man. 


The Rostiezer is, we believe, 
a German pear, and was re- 
ceived from the nursery of the 
brothers Baumann, of Bolwil- 
ler, on the Rhine. It is likely 
to prove a capital variety. It 
bears abundantly. 

Fruit of medium size, ob- 
long-pyriform. Skin a dull 
yeliowish-green, with a red- 
dish-brown cheek, and whitish 
dots, light russet. Stalk very 
long, nearly two inches, irregu- 
lar, slender, set with very little 
depression. Calyx open, but 
litle sunk. Flesh juicy, a 
little coarse, but very melting, 
sweet and delicious, with a rich 
perfume. August and Septem. 
ber. Fig. 184. Rostiezer 


163. Sr. Guistain. § Thomp. 


A most excellent Belgian pear, recently originated by M. | 
Dorlain, and introduced into the United States by S. G. Perkins, 
Esq-; of Boston. When in perfection, it is of the highest quality, 
but on some soils it is a little variable. ‘The tree is remarkable 
for its uprightness, and the great beauty and vigour of its 
growth. Young shoots light brown. 

Fruit of medium size, pyriform, tapering to the stalk, to 
which it joins by fleshy rings. Skin pale clear yellow, with a 
few gray specks. Stalk an inch and a half long, curved. 
Calyx rather small, open, set in a shallow basin. Core smell, 
Flesh white, buttery and juicy, with a rich, sprightly flavour. 


AUTUMN PEARS. 411 
g x —_—_—_—_—_.., 
<i pole 
M Fig. 185. St. Ghislain. 


.164. SuperronpanTE. Thomp. 


The Superfondante is a fine French pear, of the same class 
as the White Doyenné, which indeed, it strongly resembles in 
appearance and flavour. Young shoots slender, yellowish-brown, 
: Fruit of medium size, obovate. Stalk an inch long, slightly 
inserted. Skin smooth, pale yellow, marked with a few dots, 
and sometimes marked with russet. Stalk an inch and a fourth 
long, set in a slight cavity. Calyx rather large, in a shallow 
basin. Flesh white, buttery, melting, and very good. ‘ October 


165. St. Anpré. Man. in H. M. 


Imported by Mr. Manning, from the Brothers Baumann, of 
Bolwyller. A first rate variety. 

Fruit medium size, obovate, shaped like Henry the 4th. 
Skin light greenish-yellow, somewhat dotted with red. Stalk 
about an inch and a quarter long. Calyx small. Flesh white, 
fine grained, buttery, melting, and excellent. Early in Sep. 
tember. 


166. Suturvan. Man. in H. M. 
Van Mons, No. 889. 


A second rate seedling, se: to this country by Van Mons, 
‘and named by Mr. Manning. Young shoots slender, diverging, 


\ 


412 J THE PEAR. 


reddish-brown. Fruit of medium size, oblong-pyriform. Skin 
pale greenish-yellow. Stalk an inch and a half long, stout, 
inserted at the tapering, pointed end. Flesh juicy, melting, 
sweet and pleasant. September. 


167. Sryrran. Thomp. 


This very bright coloured and excellent pear, comes from 
England. We think it worthy of a general trial in the middle 
states. Like the Passe Colmar, it often produces a second crop 
of fruit, which, however, is seldom good. 

Fruit rather large, pyriform, a little one-sided and irregular. 
Skin deep yellow, with a bright red cheek, and streaks of lixht 
russet. Stalk an inch and a half long, curved, slender, fleshy 
where it tapers into the fruit. Calyx large, open, and set in an 
irregular basin. Flesh yellowish, not very fine grained, crisp, 
with a rich, high-flavoured juice. October. 


168. Stevens’ GenessFE. § Man. Thomp. 


Guernsey. Pom. Man. 
Stephen's Genessee. 


This admi- 


rable pear, 

combining in 

some degree, 

the —_excel- 

lence of the 

Doyenné and 

Bergamot, is 

reputed to be 

a seedling of 
Western 

New - York. 

It originated 

on the farm 

Mr. F. Ste- 

vens, of Li- 

ma, Livings- 

ton Co., N. ¥. 


Altho’ placed 
among Au- 
tumn pears, 
it frequently 
ripens here 
at the end of 
August, a. 


Fig. 186. Stevens’ Gencssee. mong the late 
Summer varietics. Young shoots diverging, dark-gray. 


AUTUMN PEARS. 413 


_ Fruit large, roundish-obovate, and of a yellow colour, resem. 
pling that of the Doyenné (or Virgalieu.) Stalk about an inch 
Jong. 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 whe, half but- 
tery, with a rich, aromatic flavour, somewhat like that of Gan- 
sel’s Bergamot. First of September. 


169. SytvancEe. Nois. Thomp. 


Bergamotte Sylvange. 
Green Sylvange. Lind. 


A pleasant, juicy pear, which is much esteemed by some 
persons, and always bears good crops with us. Young shoots 
stout, upright, dark olive. 

Fruit roundish-obovate, shaped much like a bergamot. Skin 
rough, pale green, with a slightly darker green cheek, a good 
deal marked with dark dots. Stalk three fourths of an inch 
long, slender, slightly inserted. Calyx small, set in a rather 
uneven, shallow basin. Flesh greenish-white, juicy, tender 
and melting, with a rich, sweet, agreeable flavour. October, 
and keeps a long time. 


170. Snenzs. 


A new native pear, from the eastern states. It soon grows 
mealy if left on the tree, but ripened in the house is remark- 
ably juicy and sprightly. Fruit rather large, obovate, and 
shaped somewhat like Henry the 4th. Skin light yellowish- 
green. Stalk an inch long, slender. Calyx in a narrow, rather 
deep basin. Flesh white, tender and melting, with a juicy, 
and very sprightly flavour. October. 


171. Sreutte. Thomp. 


Beurré Sieulle. 


A new fruit, very lately received from the London Socicty’s 
garden, and so far as it is yet proved, of very excellent cha- 
racter. 

Fruit of medium size, roundish, flattened. Skin pale yellow, 
with a little red on the sunny side. Stalk an inch and a quarter 
long, set ina shallow cavity. Calyx closed, basin scarcely at all 
sunken. Flesh buttery, melting, rich, and very good. October 


172. Tucmrson’s. § Thomp. 
This new, and very rich flavoured pear, received by us from 


the ‘Horticultural Society of London, was named in honour of 
35* 


414 THE PEAR. 


Mr. Robert Thompson, the head of the fruit department, in the 
Society’s garden, to whose pomological acumen, the horticultu- 
ral world is so largely indebted. It is, appropriately, a fruit 
of high merit, having the qualities of the Passe Colmar and 
Doyenné somewhat 
combined, but with 
most of the richness 
of the former. It is 
very productive, and 
merits a place in 
every collection of 
pears. Young shoots 
diverging, yellowish- 
olive. 
Fruit of medium 
size, obovate, slight- 
ly irregular in  sur- 
face. Skin pale lem- 
on yellow, with a few 
small, russetty dots 
and streaks. Stalk 
pretty stout, an inch 
or more long, insert- 
ed ina blunt, uneven 
cavity. Calyx open, 
stiff, often without di- 
visions, basin slightly 
sunk. Flesh white, 
buttery, melting, with 
a rich, sugary, slight- 
ly aromatic flavour. 
October and Novem- 


ber. Fig. 187. Thompson's. 


173. Swan’s Ecc. Thomp. Lind. 
Moor-fowl Egg, incorrectly of some Boston gardens, 


The Swan’s Egg is an old English pear, valued in Britain, 
for its great hardiness and the large crops it bears as a stan. 
dard, where comparatively few pears succeed without being 
trained. [n this country it is little esteemed, for no man, 
where so delicious a fruit as the Seckel can be had merely for 
the trouble of planting, will care to retain so ordinary a kind as 
the Swan’s Egg. Branches long, upright or waving, dark 
coloured. 

Fruit small, oval, inclining to obovate. Stalk an inch or 
more long, slender, inserted with very slight depression. Skin 


: AUTUMN PEARS. 415 
pale green, washed with pale brown on the sunny side, and dot. 
ted with brownish specks. Calyx small, set on the narrow 
crown without being sunk. Flesh soft, juicy, with a swee 
somewhat musky flavour. October. 


174. Secxcrn. § Coxe. Lind. Thomp. 


Seckle Syckle. 
Sickel. Red Cheeked Seckel. 
New-York Red Cheek. 


We do not hesitate to pronounce this American pear the rich- 
est and most exquisitely flavoured variety known. In its high- 
ly concentrated, spicy, and 

honied flavour, it is not sur- 

passed, nor indeed equalled, 

by any European variety. 

When we add to this, that the 

tree is the healthiest and har- 

diest of all pear trees, forming 

a fine, compact, symmetrical 

head, and bearing regular and 

abundant crops in clusters at 

the ends of the branches, it is 

easy to see that we consider 

no garden complete without 

it. Indeed we think it in- 

dispensable in the smallest 

garden. The stout, short- 

jointed olive-coloured wood, 

Fig. 183. Seokel distinguishes this variety, as 

well as the peculiar reddish-brown colour of the fruit. The 
soil should receive a top-dressing of manure frequently, when 
the size of the pear isan object. The Seckel pear originated on 
the farm of Mr. Seckel, about four miles from Philadelphia.* 


* The precise origin of the Seckel pear is unknown. The first pomologists cf 
Europe have pronounced that it is entirely distinct from any European variety, 
and its affinity to the Rousselet, a well known German pear, leads to the suppo- 
sition that the seeds of the latter pear having been brought here by somv: of the 
Germans settling near Philadelphia, by chance produced this superiour seedling. 
However this may be, the following morceau of its history may be relied on as au- 
shentic, it having been related by the late venerable Bishop White, whose tena- 
city of memory is wellknown, About 80 years ago, when the Bishop wasa lad, 
sliere was a well known sportsman and cattle dealer in Philadelphia, who was 
familiarly known as “ Dutch Jacob.” Every season, early in the autumn, on 
returning from his shooting excursions, Dutch Jacob regaled his neighbors with 

-ars of an unusually delicious flavour, the secret of whose place of growth, 

wever. he would never satisfy their curiosity by divulging. At length the 
Holland Land Company, owning a considerable tract south of the city, disposed 
vf it in parcels, and Dutch Jacob thensecured the ground on which his favorite 
Pear tree stood, a fine strip of land near the Delaware. Not long after- 
Wards, it became the farm of Mr. Seckel, who introduced thia remarkable fruit te 


416 THE PEAR. 


It was sent to Europe by the late Dr. Hosack, in 1319, and tha 
fruit was pronounced by the London Horticultural Society, ex. 
ceeding in flavour the richest of their autumn pears. 

Fruit small, (except in rich soils,) regularly formed, obovate. 
Skin brownish-green at first, becoming dull yellowish. brown, with 
a lively russet red cheek. Stalk half to three-fourths of an inch 
long, slightly curved, and set ina trifling depression. Ca- 
lyx smali, and placed in a basin scarcely at all sunk. Flesh 
whitish, buttery, very juicy and melting, with a peeuliarly rich, 
spicy flavour and aroma. It ripens gradually in the house 
from the end of August to the last of October. 


175. Surpasse Vircauiev. § Man. 


Surpasse Virgouleuse. 


The precise ori- 
gin of this very 
delicious fruit is 
not known. = It 
was first sent out 
from the nursery 
of the late M. 
Andrew Parmen- 
tier, of Brooklyn, 
under this name, 
and is, perhaps an 
unrecognized  fo- 
reign pear, so 
named by him 
in allusion to its 
surpassing the fa- 
vourite Virgalieu, 
(White Doyenné) 
of New-York. We 
consider it one of 
the finest of Au- 
tumn pears, de- 
serving extensive 
dissemination. It 
bears regularly 
and well, Young 
shoots long, up- 
right, yellowish- 
brown. Fig. 189. Surpasse Virgalieu. 


publie notice, and it reeeived his name. Aferwards the property was added to the 
Vast estate of the late Stephen Girard. ‘I'he original tree still exists, (or dida few 
years ago,) vigorous and fruitfu.. Specimens of its pears were, quite lately 
exhibited at the annual shows of the Pennsylvania Horticuliural Suciety. 


AUTUMN PEARS. 417 


Fruit rather large, obovate, sometimes roundish-obovate. 
Skin smooth, pale lemon yellow, with a very few minute dots, 
and rarely a little faint red on the sunny side. Stalk rather 
more than an inch long, not deeply planted in a cavity rather 
higher on one side. Calyx rather small, and pretty firm, set in 
a slight, smooth basin. Flesh white, exceedingly fine grained 
and buttery, abounding with delicious, high flavoured, aromatic 
juice, diflerent from that of the Doyenné. October. 


176. Ursaniste. § Thomp. Lind. 


The Urbaniste is a fruit for which we confidently predict ihe 
highest popularity in this country. In its delicious flavour it 
compares, perhaps, more nearly with the favourite old Doyenné 
or Virgalieu, than any other fruit, and adds, when in perfection, 
a delicate perfume, peculiarly its own. Its handsome size ana 
appearance, and remarkably healthy habit, commend it for those 
districts where, from negiect or bad soil, the Doyenné does not 
flourish. The tree is a moderately vigorous grower, and the ugh 


Fig. 190. Urbans 


418 THE PEAR. 


+ does not begin to bear so early as some of the new varieties 
t vields abundant and regular crops, and gives every indication 
of a long-lived, hardy variety. For the orchard or garden in 
he middle states, therefore, we consider it indispensable. With 
so many other fine sorts, we owe this to the Flemish, it having 
been originated by the Count de Coloma, of Malines. It was 
first introduced into this country in 1823. Young shoots up- 
right, short-jointed, grayish yellow. 

Fruit of medium size, often large, pyramidal obovate. Skin 
smooth and: fair, pale yellow, with gray dots, and a few russet 
streaks. Stalk about an inch long, rather stout, and inserted in 
a well marked or rather broad depression. Calyx small, closed 
and set in a narrow basin, which is abruptly and rather deeply 

sunk. Flesh white, 
(yellowish at the core,) 
buttery, very melting 
and rich, with a copi- 
ous, delicious juice, 
delicately perfumed. 
Ripens from the last of 
September till the end 
of November, if kept 
in the house. 


177. Verte LonGve. 
Duh. Lind. Thomp. 


Long Green. 
Mouth Water. 
New Autumn. 
Muscat Fleuré. 


The Long Green, or 
Verte Longue, is an 
agreeable, refreshing 
fruit, remarkably juicy 
and sprightly. It also 
bears most abundant 
crops. 

Fruit long-pyriform, 
narrowing a good deal 
from the middle towards 
both ends. Skin green 
even at maturity, with 
numerous minute dots. 
Stalk about an inch 

Fig. 191. Verte Longue. long, straight, planted 
a little on one side, and without depression. Calyx small, set 
on the very narrow crown, which is scarcely hollowed. Flesh 
White, very juicy, with a sweet, slightly perfumed, very excel- 
‘ent flavour, Last of September to middle of October. 


-_ 


AUTUMN PEARS. 419 


There is a small and inferiour variety, known also as the 
Mouth Water. 

Verte Lonaue Panacuée, ( Verte longue, Suisse, Culotte de 
Suisse,) or Striped Long Green, resembles the foregoing in all 
- respects, except that the first 1s prettily striped with yellow and 
green It ripens at the same time. 


Fig. 192. Van Mons Leon le Clerc. 


178. Van Mons Léon Le Crerc. § Thomp. in Gard. Mag. 


This new fruit, which has of late created so much sensation 


420 THE PEAR 


in the pomological world on both sides of the Atlantic, has borne 
for the first time in this country, the past season, and is likely 
to sustain its high character as one of the most delicious of Au- 
tumn Pears, “ combining the properties of large size, handsome 
appearance, and rich flavour.” Our outline is from a specimen 
just produced by Col. Wilder, of Boston, whose standard pears 
are unrivalled in New-England. 

Van Mons Léon le Clere was originated by M. Léon le 
Clere, an amateur cultivator, of Laval, in France, who, it 
naming it, desired to ‘couple his own name, with that of his 
friend, Dr. Van Mons—‘‘le grand prétre de Pomona.” Its 
shoots strong, upright, olive. 

Dr. Van Mons himself, had previously raised a large winter 
pear of tolerable quality, but very inferiour to this, which he 
had named simply Léon Ze Clerc. [See Léon le Clere in a 
succeeding page.| As this was known by many as Van Mons’s 
Léon le Clere, it was naturally confounded with the Van Mons 
Léon le Clere—the present variety, and when the latter came 
into notice, and was sold in England at a guinea a plant, hun. 
dreds of the inferiour kind were sold under the same name, and 
confounded with it. Incorrect grafts were also sent to this coun 
try, but the genuine kind has finally been obtained, and proved. 

Fruit large, oblong-obovate. Skin yellowish, much mingle¢ 
with brown over nearly the whole surface, and slightly russet- 
ed near the stalk. Stalk an inch and a half long, rather stout 
obliquely inserted, with little depression. Calyx small, open, 
set in a shallow basin. Flesh yellowish-white, buttery and 
melting, with a rich, sugary flavour. October and November 


179. Van Buren. Wilder, Mss. 


An American seedling, raised by Gov. Edwards of New. 
Haven, for which we are indebted to Col. Wilder of Boston. Ti 
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. 


180. Wituram Epwarps’. Wilder. Mss. 


This fruit is from the same source as the foregoing, and pro- 
mises to take its place among the buttery, autumn pears of the 
first quality. 


AUTUMN PEARS. 421 


Fruit of medium size, obtuse-pyriform, terminating rather ab 
ruptly at the stalk. Skin yellow, and at maturity, profusely 
dotted with red and russet points or dots on the sunny side. Flesh 
yellowish-white, buttery, melting, very sugary and rich. Sep 
tember. 


181. Witpor. 


The Wilbur is a native fruit, which originated in Somerset, 

Mass., and has recently been brought into notice. It will 
not rank above second quality. Shoots slender, yellowish- 
brown. 
_ Fruit of medium size, obovate. Skin dull green and and rus. 
seted. Stalk three-fourths ofan inch long, inserted with little 
or no depression. Calyx prominent, basin scarcely sunk. 
Fiesh melting, juicy, sweet and pleasant, but slightly astrin- 
gent. September. 


182. Wirxinson. § Man. Thomp. 


This is a native 
pear, first brought 
into notice about 15 
years ago. The 
original tree grows 
on the farm of Mr. 
J. Wilkinson, Cum- 
berland, Rhode 
Island. In the 
middle states it . 
proves a most ex- 
cellent late pear, 
coming between 
the autumn and 
winter sorts, wor- 
thy of general cul- 
tivation. Thetree 
is very thrifty, har- 
dy, and a regular 
bearer. 'The shoots 
gre long, upright, 
stout, greenish-yel- 
low. The fruit is 
very fair. In the 
neighborhood of 
Boston, as a stand- 
ard tree, it does 
not succeed so well. Fig. 193. Wilkinson. 
36 


422 THE PEAR. 


Fruit of medium size, obovate, inclining to oval. Skin smoota 
and glossy, bright yellow, dotted with brown points. Stalk an 
inch and a quarter long, rather stout, inserted with little or na 
depression. Calyx small, open, and firm, set in a shallow 
basin. Flesh very white, juicy, melting, sweet and rich, with 
a slight perfume. October to December. 


183. Wasnincton. § Man. Ken. 


Robertson. ; 
A beautiful oval 


American pear of very 
excellent quality, which 
is a native of Delaware. 
It was discovered there in 
a thorn hedge, near Naa- 
man’s creek, on the estate 
of Col. Robinson* about 
50 years ago. It is one 
of the most attractive 
and distinet of our native 
dessert pears. Young 
shoots slender, diverg- 
ing, reddish-brown. 

Fruit of medium size, 
oval-obovate, regularly 
formed. Skin smooth, 
clear lemon-yellow, with 
a sprinkling of reddish 
dots on the sunny side. 
Stalk about an inch and 
a half long, inserted 
even with the surface, 
or with a slight depres- 
sion. Calyx small, part- 
ly closed, and set in a 
shallow basin. Flesh 
white, very juicy, melt. 
ing, sweet and agreea- 
ble. Middle of Septem- 

Fig. 194. Washington. ber. 


184. Yat. Lind. Thomp. 
Yutte. ; 


A Dutch pear, recently introduced, which is said to be a very 


* The original tree is said to be still standing, and bears 14 to 16 bushels 
sanually 


WINTER FEATS. 423 


excellent variety, and a very abundant bearer. The trees have 
slender, drooping branches. 

Fruit rather small, turbinate, inclining to pyriform, and a lit- 
tle compressed on its sides. Skin dense brown russct, thickly 
sprinkled with round, gray specks. Stalk an inch long, slender, 
and planted obliquely, without depression. Calyx very small, 
set in a shallow basin. Flesh white, tender, juicy, with a 
sugary, perfumed flavour. September. 


Class III. Winter Pears. 


185. ANGORA. 


This pear, recently introduced into the United States, pur- 
ports to come from the town of Angora, near Constantinople. 
and it is said to be one of the largest and most delicious 
winter pears of the latter city. The fruit is said to weigh from 
two to five pounds, to be yellow, with a red cheek, to have a 
crisp flesh and sprightly flavour, and to keep till May. It will 
no doubt bear the coming season, and it is doubtful, taking into 
account the difference of climate in Turkey, whether it proves 
much more than a good cooking pear here.* Spurious sorts 
have been sold for the Angora—such as the Pound Pear and 
Catillac ; and we are inclined to believe that the latter sort is 
what has been received in this country as the true Angora. 


186. Beurr& p’AremBerc. § Thomp. Lind. 


Duc d’ Aremberg. D’Aremberg Parfait. 
Deschamps. L’Orpheline. 
Colmar Deschamps. Beurré des Orphelines. 


The Beurré d’Aremberg is certainly one of the first of winter 
dessert pears in our climate. It is a fine, large fruit, very 
high flavoured, bears most abundantly, and always keeps and 
matures, with perhaps less care than any other winter fruit in 
the house. Its flavour is of the rich vinous kind—sugar, ming- 
led with acid—and, when in perfection, is not unlike that of the 
pine apple. This vinous flavour is not so agreeable to some 
persons as the sugary, and such will prefer the Winter Nelis 
and Glout Morceau to the present variety. 

The Beurré d’Aremberg was raised, not long since, by the 
Abbé Deschamps, in the garder of the Hospice des Orphelines, 


= We notice, since writing the above, that two sorts introduced into the Paris 
gardens from Constantinople under this nume have borne, and buth are very ur 
different, one being the Catillac. 


424 THE PEAR. 


at Enghein. Noisette, the French nurseryman, having intro. 
duced, about the same time, another fine pear from the garden 
of the Duke of Aremberg, gave it the name of Beurré d’Arem. 
berg. This latter pear proved to be the Glout Morceau, and 
hence arose the confusion, which still, in some measure, exists 
between the English and French works respecting it—the 
Beurré d’Aremberg of many French catalogues, being the 
Glout Morceau. The two sorts are, however, easily distin- 
guished. The fruit of the d’Aremberg has a short, or thicker 
stalk, usually bent to one side; its flavour is vinous, instead of 
sugary, and its wood is stronger, with more deeply serrated 
leaves. Branches clear yellowish-brown, dotted with pale 
specks. 


Fig. 195. Beurré d’ Aremberg. 

Fruit obovate, but narrowing a good deal to the stalk. Skin 
thick, rather uneven, pale greenish-yellow, becoming yellow at 
maturity, with many tracings and spots of light russet. Stalk 
short, half an inch, to an inch long, thick, and very fleshy 


WINTER PEARS. 425 


especially where it joins the fruit, and usually planted very 
obliquely. Calyx short and small, set in a deep basin. Flesh 
_ white, buttery, and melting, with an abundant, rich, delicious 


vinous juice. December. 


187. Beurré, Easter. P. Mag. Thomp. 


Bergamotte de la Pentecdte. Beurré de Paques 

Beurré de la Pentecote. Philippe de Paques. 

Beurré d'Hiver de Bruxelles. Bezi Chaumontelle tres gros 
Doyenné d’Hiver. Chaumontel tres gros. 
Doyenné du Printemps. Canning. 

Beurré Roupé. Seigneur d’Hiver. 

Du Patre. 


The Easter Beurré is considered abroad, one of the very 
best late winter or spring pears. It seems to require a rather 
warmer climate than that of the eastern states, to arrive at full 
nerfection, and has disappointed the expectation of many cullti- 


Fig. 196. Easter Beurré 
2 36% 


46 “THe PEAR. 


vators. 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 little sunk among the plaited 
folds of the angular basin. Flesh white, fine grained, very 
buttery, melting, and juicy, with a sweet and rich flavour. 


188. Beurr& Gris D’Hiver Nouveau. Thomp. 


A new variety, which comes to us from France, with a high 
reputation, as one of the best of all late pears. It is just in- 
troduced into this country. 

Fruit large, almost round. Skin rather smooth, entirely rus- 
seted and having a slight red tinge on the sunny side. Stalk 
very thick and short, inserted in a slight cavity. Calyx very 
small, basin slightly sunken. Flesh white, very melting and 
fine grained, with an abundant, sugary, slightly perfumed 
juice, rather richer, but somewhat resembling a fine Brown 
Beurré. February. 


189. Bevrré, Motuett’s Guernsey. Thomp.* 


Mollet’s Guernsey Chaumontelle. Ken. 


Mollett’s Guernsey Beurré is a new English variety, raised 
by Charles Mollet, Esq., of the Island of Guernsey ; it has the 
reputation of a fruit of the highest quality, “ very melting and 
buttery, with a very rich Chaumontel flavour.” Its adaptation 
to our climate remains yet to be proved. 

Fruit of medium size, oval-pyriform—there being often a 
remarkable extension, or prolonged neck of the fruit where it 
unites with the stalk. Skin rather uneven, yellow and yel- 
lowish-green, nearly covered on one side with dark cinnamon 
brown russet, in stripes and tracings. Stalk an inch long, 
pretty stout, and planted in the fleshy extended neck of the 
fruit. Calyx large, with widely expanded divisions, and 
placed in a shallow basin. Flesh yellowish, exceedingly melt- 
ing and buttery, with a rich vinous flavour. December. 


* In Gardener’s Chronicle, 1842, p. 37 and 85. 


WINTER PEARS. 427 


190. Revrré Rance. § Thomp. 


Beurré Rance. Lind. Beurre de Flandre. 
Hardenpont du Printemps. Josephine, incorrectly of some 
Beurreé Epine. Beurré de Ranz. 


The Beuns 
Rance is corei- 
dered by all 
English cultiva. 
tors, the best 
very late pear 
yet generally 
known. With 
us it is in eating 
from March to 
May, ripening 
in succession if 
brought in sepa- 


rate parcels 
from a cool toa 
warm apart- 


ment. It is nota 

handsome fruit, 

always remain- 

ing green and 

rather rough, 

but its long keep- 

ing quality rene 

ders it an indis- 

pensable variety 

in every good 

garden. In New 

England it does 

not mature well, 

and is frequent. 

ly second rate. 

It is excellent 

here, and _ still 

better farther 

Fig. 197. Beurré Rance. south. The 

wood is brownish-yellow, straggling in growth, and rather pen- 

dulous when in bearing, and when the tree has attained a mode. 
rate size it bears well. 

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 ina slight, blunt depression, or often without any cavity. 
Calyx quite small, and set in a basin very little sunk. Flesh 


428 THE PEAR. 


greenisn-white, melting, a little gritty at the core, full of sweet, 
rich juice, of excellent flavour.* 

This isa Flemish pear, raised by M. Hardenpont, of Mons. 
[ts name is, properly, Beurré de Rance, from the name of the 
village in which it was raised, near Mons. 


191. Bevurré Bronzéz. Thomp. 


This pear has as yet, only proved second rate withus. Fruit 
pretty large, roundish. Skin rough-ish, greenish, nearly covered 
with dull russet, becoming red next the sun. Stalk an inch or 
more long, slightly inserted. Flesh white, crisp, juicy and 
sweet, of tolerable flavour. 

[The Beurré Bronzée of some Boston gardens, is the Figue 
de Naples. ] 


192. Bezt Vaet. Thomp. Lind. 


The Bezi Vaet has been considerably cultivated in this coun- 
try, but is not generally considered more tian a good second 
rate pear. The young shoots are upright, long, dark coloured, 

Fruit of medium size, obovate, narrowing to the stalk. Skin 
rough-ish, pale green, becoming yellowish, with many russetty 
spots and a brownish cheek. . Stalk an inch or more long, in- 
serted ina slight cavity. Calyx set in a small basin. Flesh 
yellowish-white, melting, juicy, with a sweet, somewhat per- 
fumed flavour. November to January. 


193. Broom Park. ‘Thomp. 


This new pear, a seedling of Mr. Knicht’s, comes to us with 
a hich reputation, “ partaking,” says Mr. Thompson, “of the 
flavour of the melon and pine apple.”” Fruit of medium size, 
roundish. Skin brown, flesh white, juicy, melting, perfumed 
and delicious. Shoots strong, diverging, dark brown. Decem- 
ber to January. 


194. Bezt p’Hirt. Thomp. 


Bezi Royal. 
Franzisische Rumelbirne. 


This is a very excellent, winter stewing pear, which bears 


* As we have stated before, a great deal depends on the mode of keeping win- 
ter pears. ‘hey are best when packed in small boxes or kegs, with layers of 
paper between them. ‘These boxes should be kept in a cool, dry cellar or gar- 
ret, free from frost, till within two or three weeks of the season of their maturity, 
when they should be brought into a closet or room of warm temperature to ripen, 
In this way the fruit will attain a much higher flavour than if ripened in the 
ordinary way, and without shrivelling. 


WINTER PEARS. 429 


most abundantly. It is of no value for the dessert, but would 
probably prove a good market fruit It derives its namie from the 
forest of Héri in Bretagne. 

Fruit of medium size, roundish. Skin greenish-yellow, with 
a reddish blush. Stalk aninch and a half long, slender, curved. 
Caiyx open, slightly sunk. Flesh tender, juicy, free from 
grit, with an anise-like flavour. Fit for cooking from October 
to January. 


195. Brack Worcester. § Thomp. 


Black Pear of Worcester. Lind. Man. 
Parkinson’s Warden. 


A very profitable market fruit, bearing always heavy crops of 
kitchen pears, which are esteemed for cooking. The branches 
incline downwards with the weight of the fruit. Young shoots 
dark olive, diverging. Fruit large, obovate or oblong. Skin 
thick, rough green, nearly covered with dark russet. Stalk one 
half to an inch long, stout, planted with but little depression. 
Calyx small, and set in a moderate hollow. Flesh hard and 
coarse, but stews and bakes well. November to February. 


196. Bercamot, Easter. Mill. Lind. Thomp. 


Bergamotte de Paques. Duh. Winter Bergamot. 
Bergamotte d‘Hiver. Paddring’on. 
Bergamotte de Bugi. Royal Taicling. 
Bergamotte de Toulouse. Terling. 


Robert’s Keeping. 


The Easter Bergamot is a second rate, winter dessert pear, 
but it is one that we consider well worthy of cultivation. It 
bears, with us, very large crops of handsome pears, which are 
very tender, excellent stewing pears, all winter, and keep ad- 
mirably till late in the spring, when they are agreeable for the 
table. It is much inferiour to the Easter Beurré for eating, and 
it is readily distinguished from that variety by the rounder form 
and lighter colour of its fruit, as well as the greenish hue of the 
young shoots. It is a thrifty old French variety. 

Fruit medium to large, roundish-obovate, narrow at tlic stalk. 
Skin smooth, pale green, thickly speckled with conspicuous, 
light gray dots, and becoming pale yellowish at maturity. Stalk 
varying from three-fourths to an inch and a half in length, set 
in a very slight depression. Calyx small, and placed in a 
very shallow basin. Flesh white, crisp, Juicy and melting ‘at 
maturity, with a sprightly flavour. [*ebruarv to May. 


430 THE PEAR. 


197. Bercamotte D’Hottanpz. Thomp. Duh. 


Holland Bergapot. Lind. Bergamotte de Fougére. 
Beurre d’ Atieayon. Amoselle. 
Bergamotte d’Allecnon. Lord Cueeney’s. 


Ar. excellent kitchen fruit, which will keep sound till May 
or June, and becomes then of good second rate quality for the 
table. Shoots stout, diverging, olive brown. 

Fruit rather large, rouadish. Skin green, much marbled 
and covered with thin brown russet, but becoming yellowish at 
maturity. Stalk an inch and a half long, slender, crooked, and 
planted in a rather shallow, one-sided cavity. Calyx small, 
with few or no divisions, and set in a wide, rather deep basin. 
Flesh white, crisp, with an abundant, sprightly, agreeable juice. 


198. Bon Curétien, Spanisu. § Mill. Lind. Thomp. 


Bon Chrétien d’Espagne. 
Spina. 


The Spanish Bon Chrétien is a kitchen fruit of excellent 
quality, the handsome appearance of which, joined to its occa- 
sional good flavour when raised on warm soils, renders it worthy 
of a place among dessert fruits. 

Fruit large, pyriform, rather irregalar and one-sided in figure. 
Skin at maturity, deep yellow, with a brilliant red cheek, and 
dotted with reddish-brown specks. Stalk an inch and a half 
long, bent, and slender, inserted on the narrowed end, and usually 
with very little depression. Calyx small, placed at the bottom 
of a rather deep, narrow, irregular basin. Flesh whie, crisp, 
or half breaking, and of moderately rich, good flavour. 


199. Bon Curetien, FLemisu. Thomp. 


Bon Chrétien Ture. 


The Flemish Bon Chrétien is an excellent cooking pear. The 
tree a most abundant bearer, and the fruit fair. Young shoots 
diverging, gray. 

Fruit of medium size, obovate. Skin pale green, and brown 
on the side exposed to the sun. Flesh crisp, juicy, and stews 
very tender. November to March. 


200. Corumsra. § 


Columbian Virgalieu. 
Columb:a Virgalouse. 


[his splendid American pear is one of the most excellent 
yualities, and will, we think, become more generally popular 


WINTER PEARS. 431 


Fig. 198. Columbia. 


than any other early winter fruit. It is large, hanasome, very 
productive, and has a rich, sugary flavour, resembling, but 
often surpassing, that of the Baurré Diel. The original tree 
crows on the farm of Mr. Casser, in Westchester co., 13 miles 
from New-York. Its productiveness may be judged of from 
he fact that a single graft, five years inserte], has, borne over 
four bushels in a single season, and its value as a market fruit, 
from the pears having readily brought six dollars per bushel in 
the New-York market. The tree grows upright, with stout 
brownish-yellow shoots. This fine pear was first brought into 
notice a few years since, by Bloodgood & Co., of Flushing. 
Young wood stout, upright, yellowish-brown. 

Fruit large, regularly formed, obovate, usually a little ob 
1ong, and always broadest in the middle. Skin smooth and fair 
pale green in autumn, but when ripe, of a fine golden yellow 


432 THE PRAR. 


with occasionally a soft orange tinge on its cheek, and dotted 
with small gray dots. Stalk rather more than an inch long, 
slender, slightly curved, placed towards one side of a narrow 
depression. Calyx of medium size, partially open, set in a 
very shallow basin. Flesh white, not very fine grained, but 
melting, juicy, with a sweet, rich and excellent, aromatic fla 
vour. November to January 


201. ComstocKr 
Comstock Wilding. 


A very handsome, bright coloured pear, crisp, and of good 
second quality, and a very ornamental winter dessert fruit. It 
is a native of the town of Washington, Dutchess co., N. Y., and 
was brought into notice by Mr. J. R. Comstock, an orchardist 
there. Shoots long, upright, reddish-yellow. 

Fruit of medium size, cea, formed, obovate. Skin 
smooth and glossy, bright yellow, with a crimson cheek. Stalix 
about an inch long, straight, inserted ina slight cavity. Calyx 
set in a shallow basin. Flesh white, juicy, crisp, and if well 
ripened, with a sweet and sprightly flavour. November to 
January. 


202. Catituac. Mill. Duh. Thomp. 


Cadillac. Groote Mogul. 
Grand Monarque. Katzenkopt. 


The Catillac is an old French baking and stewing pear, of 
very large size and of good quality for these purposes, stewing 
tender, and of a fine light red colour. In rich soil the fruit is 
often remarkaviy large ‘and handsome. 

Fruit very ee: “broadiy iurbinate, (flattened top-shaped.) 
Skin yellow, dotted with brown, and having sometimes a 
brownish-red cheek at maturity. Stalk stout, about an inch 
long, curved, and placed in a very narrow, small cavity. Calyx 
short and small, and set in a wide, rather deep plaited basin. 
Flesh hard and rough to the taste. November to March. 


203. Cross. Hovey’s Mag. 


Winter Cross. 


A new and delicious melting winter pear, which originated on 
the premises of Mr. Cross, of Newburyport, Mass. The ori- 
ginal tree is not morethan 19 years old, and is an abundant 
and constant bearer. It will, no doubt, prove a very harry va. 
riety. It deserves a general trial in all parts of the country 
Branches rather slender, grayish-yellow. 


WINTER PEARS. 433 


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, jul- 
cy, and sweet, with 
arich and _ perfu- 
med flavour. In 
eating from the last 
of November to the 
middle of Janua- 
rv, but chiefly in December. 


Fig. 199. Cross. 


204. Cuaumontet. § Lind. Thomp. Nois. 


Bezi de Chaumontelle. O. Duh. Poit. 
Beurré d’Hiver. Roz. 

Winter Beurré. 

Oxford Chaumontel. 


This grand old French pear, which takes its name from the 
village of Chaumontelle, in France, is a very desiraole variety, 
where it can be cultivated to advantage—that is, in a warm rich 
soil; as it is seldom seen in perfection in a cold climate, or indif- 
ferent soil. When grown in favourable positions it is an ex- 
ceedingly rich and excellent fruit, of very large and magni- 
ficent appearance. Young shoots long, slender, dark brown. 

Fruit large, varying from obovate to oblong, but usually ob- 
long and irregular, largest in the middle, and narrowing each 
way. Skina little rough, yellowish_in the shade, dotted with 
many brownish russet dots and brownish-red or rich deep red in 
the sun. Stalk about an inch long, inserted moderately deep, in 
an angular cayity. Calyx placed at the bottom of a deep, 
uneven, angular basin. Flesh buttery and melting, sugary, with 
@ peculiar and agreeable perfume. November to February. 

37 


434 THE PEAR. 


Fig. 200. Chaumontel. 
205. Cotmar. O. Duh. Lind. Mill. 


D’Auch. Colmar Doré. 
De Maune. Incompi.rable. 
Winter Virgalieu, (of some.) 


The place of this fine old variety, has of late been mosty 
taken by the newer sorts—the Passe Colmar, Winter Nelis, 
&c., which are not only superiour in flavour, but much hardier 
trees, Still it is a good variety, and well deserves a place in col- 
lections—more especially in the middle states. The bark of this 
tree isremarkably rough. 


WINTER PEARS. 425 


Fruit medium or large, obtuse-pyriform. Skin smooth, pale 
greenish-yellow, becoming light yellow at maturity, dotted with 
a few light gray specks. Stalk an inch or an inchand a half long, 
tolerably stout, bent, and planted in a cavity often one-sided and 
uneven. Calyx rather small, set in a wide deep basin. Flesh 
melting, half buttery, juicy, sweet, rich and excellent. De. 
cember. 


206. Ecuassery. O. Duh. Lind. Nois. 


Echasserie. Thomp. Bezi de Chasserie. 
Bezi d'Echassey Jagdbirne. 


A rich, melting, French pear, which has been a good while 
in cultivation, but still holds its place as a first rate fruit. It is 
but little known in this country. The wood is rather weak, with 
crooked joints. 

Fruit of medium size, roundish-oval. Skin smooth, pale 
green, yellowish at maturity, slightly dotted with gray. Stalk 
an inch and a half long, straight, somewhat uneven, planted in 
a narrow, irregular depression. Calyx open, with flat divisions, 
placed almost level. Flesh melting, buttery, with a sweet, 
perfumed and sugary flavour. 


207. Emeratp. Thomp. 


A Belgian variety, recently introduced. It resembles very 
considerably in appearance the Glout Morceau, and is likely to 
prove a fine variety in the middle states. New-England may 
be too cold for it. 

Fruit of medium size, obovate, rather square in figure, one- 
sided, and sormnewhat knobby. Skin green, dotted with brown, 
and having a pale brown cheek. Stalk an inch and a half 
long, planted obliquely in a slight cavity. Calyx with short, 
stiff divisions, and set in a rather narrow, plaited, irregular 
basin. Core large. Flesh melting, buttery, sweet and excel- 
lent. December. ; 


208. Fonpante pu Bois. Thomp. 


This pear has not yet been proved in this country, the trees 
first received under this name having proved to be the Flemish 
Beauty. Mr. Thompson says it “* resembles the Passe Colmar, 
is almost equal to it in quality, and keeps longer.” 

“Fruit of medium size, obovate; skin greenish-yellow; flesh 
juicy, melting, of first quality. Ripens from December ‘e 
February.” 


436 THE PEAR. 


209. Forrunée. Bon. Jard. Thomp. 


La Fortunée de Parmentier. 
La Formneée de Paris. - 
Beurré Fortunée. 


A new, round, russet pear, raised by M. Parmentier of 
Enghein. It came to us with the reputation of a fruit of the 
first quality, and as keeping till June and July. It has fruited 
the past season, and proves to be a small pear, of fair quality, 
juicy and sprightly, but rather astringent, and in eating until 
March or April. It deserves further trial. 

Fruit below medium size, roundish, depressed. Skin cover- 
ed with gray russet. Stalk short, with a fleshy base, tapering 
abruptly into the fruit. Calyx smail, in a round, smooth basin. 
Flesh white, juicy and sprightly, but not high flavoured. De- 
cember to April. 


210. Franc Réat v’Hiver. Thomp. 


Franc Réel! Lind. O. Duh. 
Fin Or w’Hiver. 


The Winter Franc Réal is a good cooking pear, which bears 
ebundantly with us, and is esteemed for stewing—as its flesh 
becomes very tender, and takes a pretty, light ‘purple colour. 
[t bears well, and grows upright, with wavy loaves. 


Fruit of medium size, roundish. Skin yeliow, speckled with 
russet brown, and having a brownish cheek. Stalk an inch long, 


set in a small cavity. Calyx small, set in a shallow basin. 
Flesh crisp and firm. In use from December to March. 


211. Gitogit. Lind. Thomp. 


Gile-o-gile. Garde d’Ecosse. 
Poire a Gobert. Jilogil. 


A large, showy, globular French pear, only fit for cooking. 
The French, we see, by recent accounts, esteem it highly for 
preserving. It grows very strong and uprigit, and bears large 
crops. 

Fruit large, roundish. Skin thickly covered with russet, 
with a reddish russet cheek. Stalk an inch and a half long, 
set in an uneven cavity. Calyx large, set in a deep plaited 
hollow. Flesh very firm and crisp. November to February. 


WINTER PEARS. 437 


14:3. Grout Morceav. Thomp. Lind. 


Gloux Morceaux. Goulu Morcean. 
Beurré d’Hardenpont. Roi de Wurteinberg. 
Hardenpont d*Hiver. ofthe Kronprinz Ferdinand. 


von Oestreich. 
Beurré de Cambron. 
Got Lue de Cambron. 
Hardenpont’s W interbutterbirne 


Colmar d’Hiver. 

Beurre d Hiver Nouvelle. 
Linden d’Automne. 

Beurré d’Aremberg, (wrongly.) 


Germans. 


| French. 


The Glout Morceau is universally admitted to be one of the 
most delicious of the recent Flemish winter pears ; and as it is 


we 


Fig. 201. Glout Morceau. 
perfectly suited to our climate, bearing excellent crops, it should 
have a place in every good garden. It has been confounded 
with the Beurré d’Aremberg, as has already been explained, 
37* 


438 THE PEAR. 


but is readily distinguished from that pear, by its sweeter, more 
sugary flavour, more oval figure, and more slender stalk.* 
The growth of the tree is also distinct, having dark olive skoots, 
spreading and declining in habit, with wavy leaves. _ 

The signification of Glout Morceau, is greedy morsel ; but 
Mr. Thompson suggests that this or the synonyme Goulu Mor- 
ceau is used (in the same sense as pors goulu, i. e. sugar peas,) 
to signify honied, or sugared pear, which is most appropriately 
applied to the present fruit. ’ 

Fruit rather large, varying in form, but usually obtuse-oval, 
and wider towards the stalk than Beurré d’Aremberg. Skin 
smooth, thin, pale greenish-yellow, marked with small green 
dots, and sometimes with thin patches of greenish-brown. Stalk 
rather slender and straight, an inch or more long, planted ina 
small, regular cavity. Calyx usually with open divisions, set, 
in a moderately deep basin. Flesh white, fine grained, and 
smooth in texture, butiery, very melting, with a rich, sugary 
flavour, with no admixture of acid. December. 


213. Groom’s Princess Royat. 'Thomp. 


A new English fruit, not yet proved in America, but having 
the reputation of a variety of the first quality. It was raised 
by Mr. Groom, the famous tulip grower. 

Fruit of medium size, roundish. Skin greenish-brown, with 
a tinge of brownish-red, and some russet tracings. Stalk short 
and thick, set in a very trifling depression. Calyx small, open, 
set in a shallow basin. Flesh buttery, melting, a little gritty 
near the core, but sweet, and high flavoured. January and 
February. 


214. JaminetreE. Thomp. 


Sabine. Nois. and Josephine. 
D’ Austrasie. the French Colmar Jaminette. 
Beurré d’Austrasie. ) gardens. Hardenpont du. 


printemps, (of some.) 


The Jaminette (or Josephine, of American gardens,) is a 
very excellent winter pear, which grows strongly, produces 
abundant and regular crops, and is well worthy of general cul- 
tivation. It was raised from seed by M. Jaminette, of Metz. 

Fruit of medium or large size, varying in form, but mostly 
obovate, a good deal narrowed at the stalk. Skin clear green, 
paler at maturity, considerably marked with russetty brown, 
especially near the stalk, and sprinkled with numerous brown 


* Mr. Hovey evidently figures the d’Aremberg for this pear in his Magazine, 
vol. ix. p 260. 


. WINTER PEARS. 439 


Fig. 202, Jaminette. 
dots. Stalk scarcely an inch long, rather thick, and obliquely 
planted, without any depression. Calyx open and firm, set in 
a basin of moderate depth. Flesh white, a little gritty near 
the core, but very juicy and melting, with a sugary, aromatic 
flavour. November and December. 


215. KnieutT’s Monarcu. Thomp. 


This new and most delicious pear was originated from seed 
by the late Thomas Andrew Knight, Esq., of Downton Castle, 
England, to whom the horticultural world is so largely indebt- 
ed. He called it the Monarch, because he considered it 
superiour to all others, and on account of its first perfecting 
its fruit in the first year of the reign of William IV. lt 
seems likely to stand equally high in this country, and will, we 
hope, soon become widely disseminated. The tree is a strong 
grower and bears abundantly. 

By some unlucky error, Mr. Knight transmitted to this coun 


44U THE PEAR. 


try, and disseminated partially in England, several years aga 
grafts of a worthless sort for this fine pear, which in no way re. 
sembled it. The false sort was pretty largely propagated and 
distributed before the error was discovered. The two are rea- 
dily distinguished by their wood. The true Monarch having 
yellowish or 
light olive 
shoots, the 
spurious, dark 
olive or vio- 
let.* 
Fruit large, 
obovate. Skin 
yellowish- 
brown, tinged 
with redon the ; 
sunny side, 
and thickly 
dotted with 
pale, gray 
specks, Stalk 
remarkably 
short and 
thick, set with 
little or no de- 
pression. Ca- ¢ 
lyx open, 
placed in a 
rather shallow 
basin. Flesh 
yellowish- 
white, but- 
tery, melting, 
and very rich, 
witha slightly 
musky, and Fig. 203. Knight’s Monarch. 
very delicious flavour. In perfection in January. 


216. Léon te Crerc. Thomp. 
Léon .e Clerc de Laval. WNois. 


This is a good cooking pear, of large size, and very distine 
from the celebrated ‘“‘ Van Mons Léon le Clerc,” described in a 
foregoing page. In favourable seasons it is of tolerable quality 
for the table. 


* Mr. Knight was deeply mortified at this accidental error. and is said to have 
remarked, that he would gladly have sacrificed £10,000 rather than it should 
have occurred. Would that some nurserymen were as conscientious! 


WINTER PEARS. 4A 


Fruit large, obovate, but swollen at the crown, and narrow. 
ing a good deal at the stalk. Skin yellow, smooth, a little glossy, 
with russetty spots at either end, and some large dots. Calyx 
large, with long, straight, narrow divisions, and placed in a 
slight basin. Stalk an inch and a half long, pretty stout, swol- 
len at its point of insertion. Flesh white, Juicy, crisp, and 
rather firm, with a tolerably pleasant flavour. December to 
April. 


217. Louise Bonne. O. Duh. Lind. Thomp. 


Louise Bonne Réal. 
St. Germain blanc. 


An old French, winter pear, which bears regularly with us, 
but is so inferiour to many more newly originated, that we do 
not think it worthy of cultivation. 

Fruit large, pyriform, a little rounded towards the stalk. 
Skin smooth, pale green. Stalk short, seldom an inch long, 
straight, a little swollen where it is set on the fruit. Calyx 

small, open, very 
slightly sunk. Flesh 
white, rather coarse 
grained, melting, 
sweet, and pretty 
good. December. 


218. Lewis. § Man. 
Ken. Thomp. 


This is an excellent 
winter pear, which 
originated some thirty 
years ago, on the farm 
of Mr. John Lewis, 
of Roxbury, and was 
first described and 
brought into notice 
by that veteran and 
zealous amateur of 
fruits, Samuel Down. 
er, Esq., of Dorches- 
ter, near Boston. It 
is a very profitable 
market fruit, bearing 
enormous crops; in- 
deed, this is the chief 
fault of the tree, and 
the soil should there- 

Fig. 204. Lewis. fore be kept rich, or 


442 THE PRAR. 


the pears will necessarily be small. The fruit has the good 
quality of adhering closely to the tree, is not liable to be 
blown off or injured by early frosts, and should be allowed to 
remain on till late in the season. The tree grows vigorously, 
and 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 rus- 
setty specks. Stalk long and slender, inserted nearly even with 
the surface. Calyx large, with wide spread divisions, basin 
almost level. Flesh yellowish-white, rather coarse grained, 
melting, juicy and rich in flavour, with a slight spicy perfume. 
November to February. 


219. Locxe. Hov. Mag. 


Locke’s New Beurré. 


This is a new native fruit, very lately originated from seed 
by Mr. James Locke, an extensive orchardist in West Cam- 
bridge, Mass. From the few specimens we have tasted, we 
should judge it to be a fruit of excellent quality. The wood 
considerably resembles that of the St. Germain, from a seed of 
which Mr. Locke believes it to have been produced. 

Fruit of medium size, roundish-obovate. Skin dull yellow- 
ish-green, slightly mottled with spots of darker green and bits of 
russet. Stalk an inch long, set without depression. Calyx small, 
closed, set in a shallow basin. Flesh greenish-white, very 
melting and juicy, with an excellent, sprightly, vinous flavour. 
November and December. 


220. LAWRENCE. 


The Lawrence pear is a new variety, which will, undoubtedly, 
take its place among those of the first quality. It is a seedling, 
which sprung up in Flushing, L. I., in the neighbourhvod of 
two other pear trees only, the St. Germain and the White Do. 
yenné, and bears some proofs, in its qualities, of being a natural 
cross between the two. Messrs. Wilcomb and King, nursery- 
men, of that place, first introduced this pear to notice; we 
learn from them that it produces regular and abundant crops, 
and the fruit is not inclined to rot or shrivel, commencing to ripen 
in October, and will keep till March. The tree is moderately 
vigorous, and has thorny, rather slender, light yellowish-brown 
shoots. 

Fruit rather large, obovate, narrowing to an obtuse end, anda 
little irregular ; pale, yellowish-green, marked with small patches 
of greenish-brown. Calyx set in a rather deep basin. Flesh 


WINTER PEARS. 443 


yellowish-white, melting, juicy, with a very rich and sugary 
flavour. 


221. Moccas. Thomp. 


The Moccas is 
one of the many 
seedling _ fruits, 
originated by Mr. | 
Knight. . It has 
just begun to pro- 
duce fruit in this 
country, and 
proves to be a win- 
ter pear of high 


quality. 
Fruit of medium 
size, obovate. 


Skin pale green, 

ora little yellow- 

ish, with a brown 

cheek, and pretty 

thickly sprinkled 

with small brown 

russet dots and 

streaks. Stalk 

long, curved, and 

inserted without 

depression. Calyx 

short, _ partially 

closed, set in a 

narrow, rather 

shallow basin. 

Flesh whitish-yel- 

low, juicy, melt- 

ing, with a rich Fig. 204. Moccas. 
end excellent flavour. December. 


222. Messtre Jean. O. Duh. Mill. Thomp. 


Monsieur Jean. Messire Jean Doré, 
Messire Jean Gris. Mr. John 
Messire Jean Blanc. John. 


The Messire Jean is a rich, sugary, old French pear, but 
rather coarse grained and gritty, and therefore only of second 
quality, and not worthy of general culture. Shoots dark gray. 

Fruit of medium size, turbinate, but narrowed a little to- 
wards the eye also. Skin somewhat rough, yellow, nearly 


444 THE PEAR. 


covered with brown russet. Stalk an inch long, inserted in a 
small wide cavity. Calyx smaii, open, set in a shallow, plaited 
basin. Flesh gritty, white, crisp, juicy, and breaking, with a 
very sweet, rich flavour. In deep, warin, and favourable soils, 
_it is sometimes highly excellent. November and December. 


223. Ne Pius Meuris. Thomp. 


This is a Belgian pear, one of Dr. Van Mons’ seedlings, 
named in allusion to Pierre Meuris, his gardener at Brussels, 
when his garden there was about to be destroyed. It is an 
unprepossessing looking, uneven, dull russet fruit, but keeps 
admirably, and in February and March, is really of very fine 
flavour. The tree grows upright, has short-jointed, olive co- 
loured shoots, and bears in thick bunches or clusters. 

Fruit medium or rather small, roundish, usually very ir- 
regular, with swollen parts on the surface. Skin rough, dull 
yellowish-brown, partially covered with iron-coloured russet. 
Stalk quite short, set without depression, in a small cavity. 
Flesh yellowish-white, buttery, melting, with a sugary, and 
very agreeable flavour. January to March. 


224. Passe Cotman. § Lind. Thomp. P. Mag. 


_ Passe Colmar Epineaux. 7} Coimar Hardenpont. ” 
Colmar Gris. Présent de Malines. 
Passe Colmar Gris. Marotte Sucrée Jaune. 
Beurré Colmar Gris, dit précel. Souverain. 

Précel. A ac. to Colmar Souyeraine. 
Fondante de Panisel. Thomp. Gambier. 

Fondante de Mons. Cellite. 

Beurré d’Argenson. Colmar Preule 
Regintin. Colmur Dorée. 
Chapman’s. D’ Ananas, (of some.) 


The Passe Colmar is a Belgian pear of comparatively recent 
origin, raised by the counsellor Hardenpont. It is a fruit of the 
first quality ; and has become one of the most popular winter 
pear in the middle states, on account of its excellent flavour, 
vigorous growth, and abundant bearing. It grows indeed al- 
most too thrifty, making long, bending shoots, and owing to this 
over-luxuriance, the fruit is often second rate on young trees. 
This should, therefore, be checked by occasional root-pruning, 
or cutting off the leading roots with a sharp spade. The young 
shoots are of a lively brownish-yellow, and the tree frequently 
bears a second crop of fruit on its after growth.* It is every 
way superiour to the old Colmar. 


“ °“- fasure fine fruit of the Passe Colmar, prune or thin out half the fruit 
» ~ ' in the month of March. 


WINTER PEARS. 445 


* 
Fig. 205. Passe Colmar. 

Fruit rather large, varying considerably, from obovate to ob- 
ltuse-pyriform, but most usually as in Fig. 205. Skin rather 
thick, yellowish-green, becoming yellow at maturity, a good 
deal sprinkled with light brown russet. Stalk an inch and a 
half long, inserted in an obtuse uneven cavity, or sometimes 
without depression. Calyx open, basin shallow. Flesh yel- 
lowish-white, buttery and juicy, with a rich, sweet, aromatic 
flavour. 


225. Pounp. Coxe. 


Winter Bell. 
Bretagne le Cour. 


he found, or Winter Bell pear, valued only for cooking, is 
38 


446 THE PKAR, 


one of the most common fruits in the middle states. Indeed, 
this and the Black Pear of Worcester, so common in New Eng 
land, are the only two kitchen pears extensively grown in this 
country. The pound pear is the larger of the two, often weigh- 
ing a couple of pounds each. It is also an abundant bearer, 
and a profitable orchard crop. The trees are strong and healthy, 
with very stout, upright, dark coloured wood. 

This is, no doubt, an old European pear, though it does not 
appear to be described in the books. A Belgian pear under the 
name of Bretagne le Cour, which has fruited with us for three 
years past, appears to be identical with this. 

Fruit large, pyriform, swollen at the arown, and narrowing 
gradually toa 
point at the in- 
sertion of the 
stalk. Skin yel- 
lowish - green, 
with a brown 
cheek, (yellow 
and red when 
long kept,) and 
sprinkled with 


numerous 
brown russet 
dots. Stalk 
two inches or 
more long, 
stout, bent. 


Calyx crum- 
pled, set in a 
narrow, slight 
basin. Flesh 
firm and solid, 
stews red, and 
is excellent, 
baked or pre- 
served. 


226. Sr. Ger- 
MAIN. O. Duh. 
Lind. Thomp. 


St.Germain Gris, 

Saint Germain 
Jaune. 

Inconnue la Fare. 


This is a Perr ai Rc 


well known Fig. 206. St. Germain. 


WINTER PEARS. 447 


and capital old French variety, and when in perfection, is 
scarcely surpassed by any other juicy pear. Unfortunately, how 
ever, itis not a very hardy tree, and is therefore worth little, near 
the sea-coast. In the interiour, and im the warm, rich soils of 
the west, it is, on the contrary, highly deserving of general 
cultivation. Thetree is rather a slow grower, with a dense 
head of foliage,—the leaves narrow, folded, and curved; the 
wood slender, and light olive coloured. 

Fruit large, pyriform, tapering regularly from the crown to 
the stalk. Skin yellowish-green, marked with brownish specks 
on the sunny side, and tinged with a little brown when ripe. 
Stalk an inch long, strong, planted obliquely by the side of a 
small, fleshy swelling. Calyx open, set in a shallow basin, 
Flesh white, a little gritty, but full of refreshing juice, melting, 
sweet, and agreeable in flavour. November and December. 

The Srrirep Germain, (St. Germain Panachée,) is a pretty 
variety of this fruit, differing only in being externally striped 
with yellow. 


227. Sr. Germarn, Prince’s. § Pom. Man. Thomp. 


Brown St. Germain. 
New St. Germain. 


Prince’s St. Germain 
is a seedling from the 
foregoing pear, raised 
at Prince’s nurseries, 
at Flushing, about 
forty years ago. It is 
a most thrifty and har- 
dy tree, with dark red- 
dish brown _ shoots. 
The fruit keeps as well 
as a russet apple, is 
uniformly good, and is 
certainly one of the 
best late pears when 
under good cultivation. 
It is much more es- 
teemed in the eastern 
states than the old St. 
Germain. 

Fruit of medium 
size, obovate, inclining 
tooval. Skin nearly 
covered with brownish 
russet over a greene 
Fig. 207. Prince’s St. Germain. ground, and becoming 


448 THE PEAR. 


dull red next the sun. Stalk an inch or more long, a little 
curved, and placed ina slight, flattened depression. Calyx large, 
open, firm, and nearly without divisions, set in a smooth, nearly 
flat basin. Flesh yellowish-white, juicy, melting, with a sweet, 
somewhat vinous and very agreeable flavour. November ta 


March. 
228. Saint Germain, BRANDE’s. 


This is a new variety, received, we believe, from England. 
It has fruited in Salem, Masz., and proves of ‘he first quality. 

Fruit of medium size, oval, narrowing towards both ends, 
Skin yvellowish-green. Stalk short, three-fourths of an inch 
long, thick, set obliquely on one side of the end of the fruit. 
Calyx small, stiff, placed on the narrow crown, mostly without a 
basin. Flesh melting, juicy, with a rich and excellent flavour. 
November and December. 


229. Sr. Germain, Uvepate’s. Mill. Lind. Thomp. 


Uvedal’s Warden. De Tonneau. of the 
Germain Baker. Belle de Jersev. § French 
Lent St. Germain. Piper. 
Pickering Pear. Union. 


Chambers’ Large. 


Uvedale’s St. Germain is a very large winter pear, only fit 
for cooking, for whichit is very good. Itis an English variety, 
which has been 100 years in cultivation, and frequently grown 
to tne size of three pounds in that country. In this country it is 
not so much planted as others, being less hardy. It is very dis- 
tinct from the pound pear. 

Fruit very large, oblong-pyriform, obtuse at the end, and taper- 
ing totheeye. Skin yellowish green at maturity, with a brown 
cheek. Stalk an inch long, bent and planted in a rather deep, 
oblique, angular cavity. Calyx large, set in a deep hollow. 
Flesh white, hard and astringent, but ‘bakes and stews well. In 
use from January to April. 


230. Vicar oF WINKFIELD. Thomp. 


Le Curé. of the 
Monsieur le Curé. § French. 
Dumas. 


Bourgermester, incorrectly of Boston. 
Clion. Kenrick. 


This large and productive pear was discovered not long since, 

as a natural seedling in the woods of Clion, France, by a French 

“curate, whence it obtained in France, the familiar names of Le 
Curé, or Monsieur le Curé. A short time after it became known 


at Paris, it was 


_ Mr. Thompson 


WINTER PEARS. 449 


imported — into 
England by the 
Rev. Mr. Rham, ~ 
of Winkfield, 
Berkshire, and 
cultivated and 
disséminated 

from thence, 
becomingknown 
in the neigh- 
bourhood of 
London as the 
Vicar of Wink- 
field. Now, al- 
though we think 


erred in adopt- 
ing this Engtish 
name instead of . 
continuing the 
French title, 
yet for the sake 
of having some 
uniform = stand- 
ard, we_ shall 
follow him, con. 
sidering, howev- 
er, Le Curé as 
the genuine 
name.* 

We should 
add that the 
same fruit was 
imported to Bos- 
ton and here, a 
few years ago, 
under the erro. 
neous name of 
Bourgermester, 
and _ considera- Fig. 208. Vicar of Winkfld. 
bly disseminated, 

With regard to its merits there is some difference of opinion— 
some persons considering ita fine fruit. It has borne very ad- 


* The only reason that can he given for an English re-christening, is that the 
French (see Bon Jardinier, 1844,) confuse this pear, Le Curé, with the St. Lezin, 
an infericur firm fleshed pear, fit only for stewinz and cooking. ’ 


#38 


460 THE PEAR. . 


mirably with us for some years past. It is always remarkably 
large, fair and handsome. We think it always a first rate baking 
pear. Occasionally we have tasted it fine as a table pear, but 
generally it is astringent, and only third rate for this purpose. 
If ripened off in a warm temperature however, it will generally 
prove a good, second rate eating pear. But its great productive 
ness, hardiness, and fine size, will always give it a prominent 
place in the orchard as a profitable, market, cooking pear. ‘The 
tree grows thriftily, with drooping fruit branches. Shoots di- 
verging, dark olive. 

Fruit large and long-pyriform, often six inches long, and a 
little one-sided. Skin fair and smooth, pale yellow, sometimes 
with a brownish cheek, and marked with small brown dots. 
Stalk an inch or an inch and a half long, slender, obliquely in- 
serted without depression. Calyx large, open, set in a basin 
which is very slightly sunk. Flesh greenish-white, generally 
juicy, but sometimes buttery, with a good sprightly flavour. 
November to January. 


231. Vircouteuse. O. Duh. Poit. Thomp. 


Poire-glace. 
Chambrette. 
Bujaleuf. 


An excellent old French variety, which, in consequence of 
its indifferent crops, is scarcely cultivated in the middle states. 
In the warmer and richer western states, it is well worthy of a 
trial. ‘The tree grows strongly. It takes its name from Vir- 
goulé a small French village—the place of its origin. It is, 
however, a very different pear from the Virgalieu of New-York, 
which is the White Doyenné. 

Fruit rather large, oval, obovate—handsomely rounded at 
both ends. Skin very smooth, yellowish-green at maturity, 
sprinkled with numerous gray or reddish dots. Stalk about an 
inch long, set in a very trifling depression. Calyx small, 
placed in a wide, shallow basin, sometimes scarcely at all 
sunk. Flesh white, buttery, melting, and of excellent flavour. 
November to January. 


232. Winter Ne is. § Lind. Thomp. 


Nélis d’Hiver. La Bonne Malinoise. 
Bonne de Malines. Milanaise Cuvelier. 
Beurré de Malines. Etourneau. 


The Winter Nelis holds, in our estimation, nearly the same 
rank among winter pears, that the Seckel does among the au- 
tuninal varieties. We consider it unsurpassed in rich, delicious 
flavour, and indispensable .» every garden, however small. It 


23 


WINTER PEARS. 451 


is avery hardy and thrifty tree, and bears regular crops ot 
pears which always ripen well. and in succession. Branches 
diverging, rather slender, light clive. 

It is a Flemish pear, and was originated, above twenty years 
since, by M. Nelis, of Mechlin. 


Fruit of me- 
dium size, ot 
usually a little 
below it, round. 
ish-obovate, nar- 
rowed-in near 
the stalk. Skin 
yellowish-green 
at maturity, dot- 
ted with gray 
russet, and a 
good deal cov- 
ered with rus- 
set patches and 
streaks, espe- 
cially on the 
sunny side. 
Stalk an inch 
and a half long, 
bent, and plant- 
ed in a narrow 
cavity. Calyx 
open, with stiff, 
short divisions, 

laced in a 
shallow basin. 
Flesh yellow- 

Fig. 208. Winter Nelis. ish-white, fine 
grained, buttery and very melting, abounding with juice, of a 
rich, saccharine, aromatic flavour. In perfection in December, 
and keeps till the middle of January. 


233. WitHELMINE. Nois. Bon. Jard. Thomp. 
Wilhelmina. Ken. 


New, and lately received from France, where it has the 
reputation of being a late winter fruit of the first quality. 

Fruit of medium size, obovate, rather narrowed-in towards 
the stalk. Skin greenish-yellow, dotted with distinet gray 
specks, and washed with a little red towards the sun. Stalk an 
inch and a quarter long, inserted in a slight, rather blunt de- 
pression. Calyx large, open, set level with the surface, or a 


452 ; THE PEACH. 


little projecting. Flesh yellowish-white, buttery and melting, 
with an abundant, sugary, perfumed juice. February and 
March. ] 


Selection of choice pears for a smail garden, to ripen in suc- 
cession from July to April. Madeleine, Bloodgood, Dearborn’s 
Seedling, Bartlett, or William’s Bon Chrétien, Andrews, Sum- 
mer Franc Réal, White Dovenné, Seckel, Fondante d’A utomne, 
Gray Doyenné, Urbaniste, Dunmore, Marie Louise, Van 
Mons Léon le Clere, Beurré Bose, Dix, Columbian, Winter 
Nelis, Beurré d’Aremberg, Knight’s Monarch, and (for deep 
warm soil,) Beurré de Ranz. 

Selection of very hardy and good pears for a cold climate. 
Fulton, Bloodgood, Seckel, Stevens’ Genesee, Heathcot, Marie 
Louise, Beurré Bosc, Dix, Hacon’s Incomparable, Buflum, 
Beurré Capiumont, Andrews, Bartlett, Washington, White Doy- 
enné, Beurré Diel, Winter Nelis, Beurré d’Aremberg, Prince’s 
St. Germain. 

Almost all the varieties do well in the interiour; the old 
French sorts usually better than with us, and the following sorts 
are generally finer in a warmer climate, say that of Maryland, 
than here; Beurré de Ranz, Glout Morceau, Easter Beurré, 
Messire Jean, St. Germain, &c. 

Perry pears. These are little attended to in this country ; 
perry being made from the most common varieties. The best 
English perry pears are the following; Oldfield, Barland, 
Longland, and Teinton Squash. 


CHAPTER XXII. 


THE PEACH. 


Persica vulgaris, Dec. ; Rosacee, of botanists. 
Pécher, of the French ; Pfirschbaum, German ; Persickkeboom, Dutch; Persica, 
Italian ; and El Melocoton, Spanish. 


Tne 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 168¢. From 
Persia, its native country, its name in all languages—Persico— 
Pécher—Peach, has evidently been derived. 


ITS HISTORY. 453 


The peach is a rather small fruit tree, with narrow, smooth, 
serrated leaves, and pink blossoms. It is more tender, and of 
shorter duration than most other of the fruits usually grown in 
temperate climates. It is never raised in England, and not 
generally in France, without the aid of walls. Even at Mon. 
treuil, near Paris, a village whose whole population is mainly 
employed in cultivating the peach for market, it is grown 
entirely upon white-washed walls. China and the United 
States are, therefore, the only temperate countries where the 
peach and the apple both attain their highest perfection in the 
open orchard. ‘The peaches of Pekin are celebrated as being 
the finest in the world, and of double the usual size.* 

It is a curious fact in the history of the peach, that with its 
delicious flavour were once coupled, in the East, certain notions 
of its poisonous qualities. This idea seems vaguely to have 
accompanied it into Europe, for Pliny mentions that it was sup- 
posed that the king of Persia had sent them into Egypt to poison 
the inhabitants, with whom he was then at war. As the peach 
and the almond are closely related, it has been conjectured by 
Mr. Knight that the poisonous peaches referred to, were swollen 
almonds, which contain a considerable quantity of prussic acid. 
But it is also worth remarking that the peach tree seems to hold 
very much the same place in the ancient Chinese writings,that 
the tree of knowledge of the old scriptures, and the golden 
Hesperides apples of the heathens, do in the early history of the 
western nations. The traditions of a peach tree, the fruit of 
which when eaten conferred immortality, and which bore only 
once ina thousand years—and of another peach tree of knowledge, 
which existed in the most remote period on a mountain guarded by 
an hundred demons, the fruit of which produced death, are said to 
be distinctly preserved in some of the early Chinese writings. 
Whatever may have been the nature of these extraordinary trees, 
it is certain that, as Lord Bacon says, “not a slip or sucker has. 
been left behind.” We must therefore content ourselves with 
the delight which a fine peach of modern. times affords to the 
palate and the eye. 

We believe there is at the present time, no country in the 
world, where the peach is grown in such great quantities as 
in the United States.t North ofa 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 


*'lhe 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 muny valuable plants and trees, the Chinese being the 
most curious and skilful of inerely practical gardeners. 

t tt will amuse our readers to read in MeIntosh’s work, ‘* The Orchard,” that 
“the Americans usually 2at the clingstones, w hile they reserve the fre zstones for 


199 


feeding the pigs! 


454 TR PEACH. 


regular crops, but in all the Middle, Southern, and Western 
States, they grow and produce tne heaviest cropsin every garden 
and orchard. ‘Thousands of acres in New-Jersey, Delaware 
and Maryland, are devoted to this crop for the supply of the 
markets of New-York and Philadelphia, and we have seen in 
seasons of great abundance, whole sloop loads of fruit of second 
quality, or slightly decayed, thrown into the North river in a 
single morning. The market price usually varies from fifty 
cents to four dollars per bushel, according to the abundance of 
the crop, and to the earliness or lateness of the season at which 
they are offered; one hundred and fifty cents being considered 
a good retail price. Many growers in New-Jersey have or- 
chards of from 10,000 to 20,000 trees of different ages, and 
send to market in good seasons as many bushels of fruit from 
the bearing trees. When the crop is not universally abundant, 
the profits are very large, if the contrary, they are often very 
little. But, as in some districts, especially in New-Jersey, 
peaches are frequently grown on land too light to produce good 
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 possesses a much finer soil, and the flavour of it 
peaches is unusually rich and delicious. 

The very great facility with which the peach grows in this 
country, and the numerous crops it produces, almost without 
care, have led to a carelessness of cultivation which has greatly 
enfeebled the stock inthe 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 verytrifling care, this delicious fruit may be pro- 
’ duced in great abundance for many successive years. 

Uses. Certainly no one expects us to write the praises of 
the peach as the most delicious of fruits. “ 'To gild refined gold,” 
would be a task quite as necessary, and if any one doubts the 
precise rank which the peach should take among the different 
fruits of even that cornucopian month—September—and wishes 
to convince us of the -higher flavour of a Seckel or a Monarch 
pear, we will promise to stop his mouth and his argument with 


a sunny cheeked and melting ‘George the Fourth,” or luscious — 


“ Rareripe !’”? No man who lives under a warm sun will hesi- 


tate about giving a due share of his garden to peaches, if he have 
no orchard, and even he, who lies north of the best Indian corn 
limits, ought to venture on a small line of espalier, for the sake 
of the peach. In pies and pastry, and for various kinds of pre- 
serving, the peach is every where highly esteemed. At the south 
and west, where peaches are not easily carried to market, a con. 


ITS PROPAGATION. 455 


siderable quantity of peach brandy is annually distilled frons 
them, but we believe, by no means so much as formerly. Elogs 
are fattened, in such districts, on the refuse of the orchard and 
distillery. 

In Western New-York, and indeed in most parts of the coun- 
try where peaches are largely cultivated, the fruit is dried, and 
in this state, sent to market in very large quantities. The drying 
is performed, on a small scale, in spent ovens ; on a large scale, 
in a small drying house heated by a stove, and fitted up with 
ventilated drawers. These drawers, the bottoms of which are 
formed of laths, or narrow strips sufficiently open to allow the air 
te circulate through them, are filled with peaches in halves. 
Thoy are cutin two without being peeled, the stone taken out, 
and the two halves placed in a single layer with the skin down- 
ward. Inashort time the heat of the drying house will com. 
plete the drying, and the drawers are then ready for a second 
filling. Farther south they are spread upon boards or frames, 
and dried in the sun merely ; but usually, with the previous pre- 
paration, of dipping the peaches, (in baskets,) for a few minutes 
-n boiling water before halving them. 

The leaf of the peach, bruised in water and distilled, gives the 
peach water, so much esteemed by many for flavouring articles 
of delicate cookery; and steeped in brandy or spirits, they 
communicate to it the flavour of Noyeau. Indeed a very good 
imitation of the celebrated Noyeau is made in this way, by using 
the best white brandy, which, after being thus flavoured, is sweet- 
ened with refined sugar mixed with a small quantity of milk, 
and afterwards decanted. 

PropacaTion. ‘The peach is the most easily propagated of 
all fruit trees. A stone planted in the autumn will vegetate in 
the ensuing spring, grow three or four feet high, and may be 
budded in August or September. Two years from this time, if 
left undisturbed, it will, usually, produce a small crop of fruit, 
and the next season bear very abundantly, unless the growth is 
over-luxuriant. 

In nursery culture, it is customary to bury the peach stones, 
in autumn, in some exposed spot, in thick layers, covered with 
earth. Here they are allowed to lie all winter. As early in 
the spring as the ground is in fine friable condition, the stones 
are taken out of the ground, cracked, and the kernels sown in 
mellow, prepared soil, in the nursery rows, where they are to 
grow. ‘I‘hey should be covered about an inch deep. Early in 
the following September they will be fit for budding. This is 
performed with great care on the peach, and grafting is there- 
fore seldom or never resorted to in this country. The buds 
should be inserted quite near the ground. The next season the 
stock shcuia be headed back in March, and the trees will, in 
good soil, grow to the height of a man’s head inone year. This 


456 THE PEACH. 


is, by far, the best size for transplanting the peach—one yeat 
old from the bud. 

For northern latitudes, for cold soils, and for training, the 
plum stock is much preferable to the peach for budding the fine 
varieties. In England the plum stock is universally employed. 
The advantage gained thereby is, not only, greater hardihood, 
but a dwarfer and neater habit of growth, for their walls. In 
France, some of the best cultivators prefer the almond stock, 
and we have no doubt, as it would check the over productive- 
ness of the peach, it would be desirable to employ it more gene- 
rally in this climate. Still, healthy peach stocks afford the most 
natural foundation for the growth of standard, orchard trees. 
At the same time we must protest against the indiscriminate 
employment (as is customary with some nurserymen,) of peach 
stones from any and every source. With the present partially 
diseased state of many orchards in this country, this is a prac- 
tice to be seriously condemned. And, more especially, as with 
a little care, it is always easy to procure stones from sections 
of country where the Yed/ows is not prevalent. 

For rendering the peach quite dwarf, the Mirabelle plum 
stock is often employed abroad. 

Sort anp situation. ‘The very best soil for the peach isa rich, 
deep sandy loam; next to this, a strong, mellow loam; thena 
light, thin, sandy soil, and the poorest is a heavy, compact clay 
soil. We are very well aware that the extensive and profitable 
appropriation of thousands of acres of the lightest sandy soil in 
New-Jersey and Delaware, has led many to believe that this is 
the best soil for the peach. But such is not the fact, and the 
short duration of this tree in those districts, is unquestionably . 
owing to the rapidity with which the soil is impoverished. We 
have, on the contrary, seen much larger, finer, and richer flavour- 
ed peaches, produced for a long tame successively, on mellow loam, 
containing but little sand, than upon any other soil whatever. 

It is a well founded practice not to plant peach orchards suc- 
cessively upon the same site, but always to choose a new one. 
From sixteen to twenty-five feet apart may be stated as the limits 
of distance at which to plant this tree in orchards—more space 
being required in warm climates and rich soils than under the 
contrary circumstances. North of New-York it is better al- 
ways to make plantations in the spring, and it should be done 
pretty 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 liable 
to be cut off by spring frosts, it is found of great advantage to 
make plantations on the north sides of hills, northern slopes or 
elevated grounds, in preference to warm valleys and southern 
aspects. In the colder exposures the vegetation and piossoming 
of the tree is retarded until after all danger of injury is past. 


PRUNING. 457 


Situations near the banks of large rivers and inland lakes are 
equally admirable on this account, and in the garden where we 
write, on the banks of the Huason, the blossoms are not injured 
once in a dozen years, while on level grounds only five miles 
in the interiour, they are destroyed every fourth or fifth season. 

With regard to the culture of peach orchards, there is a 
seeming disparity of opinion between growers at the north and 
south. Most of the cultivators at the south say, never plough 
or cultivate an orchard after it has borne the first crop. Plough- 
ing bruises the roots, enfeebles the tree, and lessens the crop. 
Enrich the ground by top-dressings, and leave it in a state of 
rest. The best northern growers say, always keep the land in 
good condition,—mellow and loose by cultivation,—and crop it 
very frequently with the lighter root and field crops. Both 
are correct, and it is not difficult to explain the seeming differ- 
ence of opinion. 

The majority of the peach orchards south of Philadelphia, it 
will be recollected, grow upon a thin, light soil, previously rather 
impoverished. In such soils, it is necessarily the case, that 
the roots lie near the surface, and most of the food derived by 
them is from what is applied to the surface, or added to the soil. 
Ploughing therefore, in such soils, wounds and injures the roots, 
and cropping the ground takes from it the scanty food annually 
applied or already in the soil, which is not more than sufficient 
for the orchard alone. In a stronger and deeper soil, the roots 
of the peach tree penetrate farther, and are, mostly, out of the 
reach of serious injury by the plough. Instead of losing by 
being opened and exposed to the air, the heavier soil gains 
greatly in value by the very act of rendering it more friable, 
while at the same time it has naturally sufficient heart to bear 
judicious cropping with 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 there- 
fore, should always adapt itself to the nature of the soil. In or- 
dinary cases, the duration of peach orchards in the light sandy 
soil is rarely more than three years in a bearing state. Ina 
stronger soil, with proper attention to the shortening system of 
pruning, it may be prolonged to twenty or more years. 

Prunine. It has always been the prevailing doctrine in this 
country that the peach requires no pruning. It has been allow- 
2d 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 ina 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. bi 


458 THE PEACH. 


In short, we view this absence of all due care in the manage 
ment of the peach tree, after it comes into bearing, as the princr 
pal original cause of its present short duration, and the disease 
which preys upon it in many of the older parts of the country. 
We therefore earnestly desire the attention of peach growers tc 
our brief hints upon a regular system of pruning this valuable 
tree. Of course we speak now of common standard trees, in 
the orchard or garden. 

A peach tree, left to itself after being planted, usually comes 
into bearing the third or fourth year, and has a well shaped, — 
rounded head, full of small bearing branches, and well garnish- 
ed with leaves. It must be borne in mind that the fruit is only 
borne on the young shoots of the previous summer’s growth. 
in a young tree these are properly distributed throughout. 
But in a couple of seasons, the tree being left to itself, the 
growth being mostly produced at the ends of the principal 
branches, the young shoots in the interiour of the head of the 
tree, die out. The consequence is, that in a short time the in- 
teriour of the tree is filled with long lean branches, with only 
young shoots at their extremities. [See Fig. 209.] Any one 
can see that such a tree can 
be provided with but half the 
number of healthy strong 
shoots for bearing, that one 
would have if filled through- 
out with vigorous young wood. 
The sap flows tardily through 
the long and rigid branches, 
and not half leaves enough 
are provided to secure the anaes 
PFQPET growth of the fruit. Fig. 209. A peach tree, without pruning, 
And, finally, all the fruit as commonly seen. 
which the tree yields being allowed to remain at the ends of 
the branches, they often break under its weight. ! 

Now, we propose to substitute for this, what is generally 
known as the shortening-in system of pruning. We affirm, 
both from its constant success abroad, and from our own expe- 
rience and observation in this country, that putting its two dis- 
eases out of the question, (which we will presently show how to 
avert,) the peach may be continued in full vigour and produe- 
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. {t is usually about 6 to 8 feet, high, its 
well-siaped head branching out about three feet* from the 


* We think low heads much preferable to high ones on many accovnts 
They shade the root, which insects are therefore much jess liable to attack, and 


they are more within reach both for pruning and gathering. 


PRUNING. 459 


ground. It has never yet been trimmed except to regulate any 
deformity in its shape, and this is so much the better. 

At the end of February or as early in the spring as may be, 
we commence pruning. ‘This consists only of shortening-in, 
i. e. cutting off half the last year’s growth over the whole out- 
side of the head of the tree, and also upon the inner branches. 
As the usual average growth is from one to two feet, we shall 
necessarily take off from six to twelve inches. 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 sustenauce of 
the tree, are of double the size. The young shoots which start 
out abundantly from every part of the tree, keep it well sup- 
plied with bearing wood for the next year, while the greater 
luxuriance and size of the foliage, as a necessary consequence, 
produces larger and higher flavoured fruit.* Thus, while we 
have secured against the prevalent evil, an over crop—we have 
also provided for the full nourish- 
ment of the present year’s fruit, 
and induced a supply of fruit bear- 
ing shoots throughout the tree, for 
the next season. 

This course of pruning is fol- 
lowed regularly, every year, for 
= the whole life of the tree. It is 
done much more rapidly than one 
See = would suppose ; the pruned wounds 
Fig. 210. A peach tree, pruned by are too small to cause any gum ta 

the shortening-in. medz. flow; and it is done at the close 
of winter, when labour is worth least to the cultivator. 

The appearance of a tree pruned in this way, after many 
years of bearing, is a very striking contrast to that of the poor 
skeletons usually seen. It is in fact, a fine object, with a thick 
low bushy head, filled with healthy young wood, [Fig. 210,j 
and in the summer with an abundance of dark green, healtny 
foliage, and handsome fruit. Can any intelligent man hesitate ~ 
about adopting so simple a course of treatment to secure such 
valuable results? We recommend it with entire confidence te 


* It is well, in shortening-back, to cut off the shoot close aliove 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 seuu 
wo peach trees of the same age side by side, one unpruned, and the other 1ezn- 
arly shortened-in, and both bearing about four bushels. That of the latter way 
however, of double the size, and incomparably finer 


460 THE PEACH. 


the practice of every man in the country that cultivates a 
peach tree. After he has seen and tasted its good effects, we 
do not fear his laying it aside.* 

Training the peach tree against walls or espaliers is but little 
practised in this country, except in the neighbourhood of Boston. 
Espalier training, on a small scale, is however, highly worthy of 
the attention of persons desiring this fruit in the colder parts of 
the country, where it does not succeed well as a standard. 
Every where in New-England excellent crops may be pro- 
duced in this way. Full directions for training the peach with 
illustrations are given in page 38. 

INSECTS AND DISEASES. For a considerable time after the 
peach was introduced into America, it was grown every where 
south of the 40° of latitude, we may say literally without 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 ex- 
cellent quality, and the finer grafted varieties were equally 
luxuriant. In our new western lands this is now true, excep. 
where tie disease is carried from the east. But in the older 
Atlantic states, two maladies have appeared within the last 
twenty years, which, because they are little understood, have 
rendered this fine fruit tree comparatively short lived, and of 
little value. These are the Peach borer, and the Yed/ows. 

The PeacH Borer, or Peach-worm (Aigeria ewitiosa, Say.) 


* While this is going through the press our attention is drawn to the following 
remarkable examples of the good effects of regular pruning, which we translate 
from the leading French Journal of Horticuliure. 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 Koyal Society of Horticulture, an account of 
some old peach trees that he had lately seen at the Chateau de Villiers, near 
Ferté- Aleps (Seine-et-Oise.) These trees, eight in number, are growing upon a 
terrace wall, which they cover perfectly, and yield abundant crops. The gardener 
assured M. Duvilliers that they had been under his eare during the thirty years 
that he had been at the chateau: that they were as large when he first saw them 
as et present, and that he supposed them to be at least sixty years old. We cannot 
deubt (says the editor,) that wt ws lo the annual pruning that these peach trees owe 
this long life ; for the peach trees that are lft to themselves in the latitude of Paris 
never live beyoud tweity or thir'y years. M. Duvilliers gave the accurate measure- 
ment of the wunks and branches of these trees, and stated, what it is more inte 
resting to know, that alihough all their trunks are hollow, like those of old wil 
Jows, yet their vigour and ferdivy are still quite unimpaired. (Annales de la So- 

cvele d' Horticultur., come xxx. p. 53) 

In volume 25, p. 67 of the same journal, is an account ofsa remarkable peactr 
tree in the demesne of M. Joubert, near Ville meuve-le Roi, (département de 
PYonne.) It is trained against one of the wings of the mansion, cavers a large 
space with its branches, and the circumference of its trunk, taken at some dis- 
tance from the ground, is two feet anda half. Jt is known to be, actually, of more 
than 93 years growth, and iv believed to be more than 100 years old. It is still 
in periect heal.h and vigour. it is growing in sirong svi!, but it has been regu- 
larly subjec:ed jo an uniform and severe system of pruning, equivalent to our 
shortening-in mode. Where can any peach tree, of half this age, be found is 
the United States—-naturaily a niuch more favourable climate for it, than that 
of France ? 


e INSECTS AND DISEASES. 461 


does great mischief to this tree by girdling and devouring the 
whole circle of bark just below the surface of the ground, 
when it soon languishes and dies. 

‘The insect in “its perfect state is a sleuder, Jark 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 Jast 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 
passiug the winter in the tree, it enfolds itself in a cocoon under 
or upon the bark, andemerges again in a perfect or winged form 
in June, and commences depositing its eggs for another gene- 
ration. ; 

It is not difficult to rid our trees of this enemy. In fact 
nothing is easier to him who is willing to devote a few moments 
every season to each tree. ‘The eggs which produce the borer, 
it will be recollected, are deposited in the soft portion of bark 
just at the surface of the earth. Experience has conclusively 
proved that if a small quantity, say ha/f a peck of air- slaked 
lime, is heaped around the trunk of each tree at the end of May 
and suffered to remain till October, the peach borer will not at- 
tack it. It has been tried most successfully i in large orehards, 
where the protected trees have long remaine | sound, while these 

unprotected have been speedily destroyed by the borer. The 
remedy undoubtedly lies chiefly, in covering the most vulner- 
able portion of the tree from the attack of the insect; and 
therefore persons have been more or less successful with ashe Ss 
charcoal, clay, mortar, and other protectives. But we recom- 
mend for this purpose a7r-s/aked lime or ashes,* because these 
more fully answer the purpose as protectives, and when spread 
ever 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 YeLttows. This most serious malady seems to belong 
exclusively to this country, and to attack only the peach tree. 
Although it has been the greatest eneiny 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 

39* * Bleached ashes. 


462 THE PEACH. 


of whole districts ; still, little is known of its nature, and nothing 
with certainty of its cause. Many slight observers have con- 
founded it with the effects of the peach-borer, but all persons 
who have carefully examined it, know that the two are totally 
distinct. Trees may frequently be attacked by both the yel- 
lows and the borer, but hundreds die of the yellows when the 
most minute inspection of the roots and branches can discover 
no insect or visible cause. Still, we believe proper cultivation 
will entirely rid our gardens and orchards of this malady, and 
this belief is in part borne out by experiments under our own 
inspection. In order to combat it successfully it is necessary 
that the symptoms should be clearly understood. 

Symptoms. The Yellows appears to be a constitutional dis- 
ease, no external cause having yet been assigned for it. Its in- 
fallible symptoms are the following : 

1. The production upon the branches, of very slender wiry 
shoots, a few inches long, and bearing starved, diminutive leaves, 
These shoots are not protruded from the extremities, but from 
latent buds on the main portions of the stem and larger branches. 
The leaves are very narrow and small, quite distinct from those 
of the natural size, and are either pale-yellow or destitute of 
colour. 

2. The premature ripening of the fruit. This takes place 
from two to four weeks earlier than the proper season. ‘The first 
season of the disease it grows nearly to its natural size; the 
following season itis not more than half ora fourth of that size; 
but it is always marked externally, (whatever may be the natu- 
ral colour) with specks and large spots of purplish red. Inter- 
nally, the flesh is more deeply coloured, especially around the 
stone than in the natural state. 

Fither of the foregoing symptoms (and sometimes the second 
appears a season in advance of the first,) are undeniable signs 
of the vellows, and they are not produced by the attacks of the 
worm or other malady. We may add to them the following addi- 
tional remarks. 

It is established beyond question, that the yellows is always 
propagated by budding or grafting from a diseased tree ; thatthe 
stock, whether peach or almond, also takes the disease, and finally 
perishes ; and that the seeds of the diseased trees produce young 
trees in which the yellows sooner or later break out. Tothis we 
may add that the peach budded on the plum or apricot is also 
known to die with the yellows. 

The most luxuriant and healthy varieties appear most liable 
‘o it. Slow growing sorts are rarely affected. 

Very frequently, only a single branch, or one side of a tree, 
will be affected the first season. But the next year it invaria- 
bly spreads through its whole system. Frequently, trees badly 
affected will die the next year. But usually it will last, growing 


THE YELLOWS. 463 


more and more feeble every year, for several seasons. ‘The roots 
on digging up the tree, do not appear in the least diseased. 

The soil does not appear materially to increase or lessen the 
liability to the Yellows, though it first originated, and is most de 
structive in light, warm, sandy soils. Trees standing in. hard 
trodden places, as in, or by, a frequented side-walk, often outlive 
all others. 

Lastly, it is the near y universal opinion of all orchardists 
that the Yellows is a contagious disease, spreading gradually, 
but certainly, from tree to tree through whole orchards. It was 
conjectured by the late William Prince that this takes place when 
the trees were in blossom, the contagion being carried from tree 
to tree in the pollen by bees, and the wind. This view is aques- 
tionable one, and it is rendered more doubtful by the fact that ex- 
periments have been made by dusting the pollen of diseased 
trees upon the blossoms of healthy ones without communicating 
the Yellows. 

We consider the contagious nature of this malady an unse’ 
tled point. Theoretically, we are disinclined to believe it, as we 
know nothing analagous to it in the vegetable kingdom. But on 
the other hand, it would appear to be practically true, and for all 
practical purposes we would base our advice upon the supposi- 
tion that the disease is contagious. Fortis on.y in those parts 
of the Atlantic states where every vestige of a tree showing 
the Yellows is immediately destroyed, that we have seen a return 
of the normal health and longevity of the tree.* 

Cause of the Yellows. No writer has yet-ventured to assign 
a theory, supported by any facts, which would explain the cause of 
this malady. We therefore advance our opinion with some dif- 
fidence, but yet not without much confidence in its truth. 

We believe the malady called the Yellows to be a constitutional 
taint existing in many American varieties of the peach, and pro- 
duced in the first place by bad cultivation, and the consequent 


* The following extract from some remarks on the Yellows by that careful 
observer, Noyes Darling, Esq., of New-Haven, Ct., we recommend as worthy the 
attention of those who think the disease contagious. They do not seem to in- 
dicate that the disease spreads from a given point of contagion, but breaks out 
in spots. It is clear, to our mind, that. in this and hundreds of other similar cases 
the disease was inherent in the trees, they being the seedlings of diseased 
parents. 

“When the disease commences in a garden or orchard containing a consider- 
able number of trees it does not attack all at once. It breaks out in patches 
which are progressively enlarged, till eventually all the trees become victims to 
the malady. Thus in an orchard of two and a half acres, all the trees were 
healthy in 1827. The next year two trees on the west side of the orchard, within 
a rod of each other, took the Yellows. In 1329, six trees on the east side of the or- 
chard were attacked; five of them standing within a circle of four rods diameter. 
A similar fact is now apparent in my neighbourhood. A fine lot of 200 young 
trees, last year in perfect health, now show disease in tw» spots near the oppo- 
site ends of the lot, having exactly six diseased trees in ea+h patch contiguous to 
each other; while all the other trees are free from any other marks of disease.” 
Cultivator 


464 THE PEACH. 


exhaustion arising from successive over-crops. Afterwards it 
has been established and perpetuated by sowing the seeds of the 
enfeebled tree either to obtain varieties or for stocks. 

Let us look for a moment into the history of the peach culture 
in the United States. For almost an hundred years after this 
tree was introduced into this country it was largely cultivated, 
especially in Virginia, Maryland, and New-Jersey, as we have 
already stated, in perfect freedom from sucli 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 soi! of these states, however, 
though at first naturally rich. was light and sandy, and in 
course of time became comparatively exhausted. ‘The peach 
tree, always productive to an excess in this climate, in the im- 
poverished soil was no longer able to recruit its energies by an- 
nual growth, and gradually became more and more enfeebied 
and short-lived. About 1800, ora few years before, attention 
was attracted in the neighborhood of Philadelphia to the sudden 
decay and death of the orchards without suddenscause. From 
Philadelphia and Delaware the disease gradually extended to 
New-Jersey, where, in 1814, it was so prevalent as to destroy a 
considerable part of all the orchards. About three or four years 
later it appeared on the banks of the Hudson, (or from 1812 ta 
1815,) gradually, and slowly, extending northward and westward, 
to the remainder of the state. Its progress to Connecticut was 
taking place at the same time, a few trees here and there show- 
ing the disease until it became well known, (though not yet 
generally prevalent,) throughout most of the warmer parts of 
New-England. ; 

It should be here remarked that, though the disease had been 
considerably noticed in the Maryland ‘and Middle States, pre- 
viously, yet it was by no means general until about the close of 
the last war. At this time wheat and other grain crops bore 
very high prices, and the failing fertility of the peach orchard 
soils of those states was suddenly still more lowered by a heavy 
system of cropping between the trees, without returning any 
thing to the soil. Still the peach was planted, produced a few 
heavy crops, and declined, from sheer feebleness and want of 
sustenance. As it was the custom with many orchardists to raise 
their own seedling trees, and as almost all nurserymen gathered 
the stones indiscriminately for stocks, it is evident that the con- 
stitutional debility of the parent tree would naturally be inherit- 
ed to a greater or less degree by the seedlings. Still the system 
of allowing the tree to “exhaust itself by ‘heavy and repeated 
crops in a Tight soil was adhered to, and generation after genera- 
tion of seedlings, each more enfeebled than the former, at last 
produced a completely sickly and feeble stock of peach trees in 
those districts. 


THE YELLOWS. 465 


The great abundance of this fruit caused it to find its way, 
more or less into all the markets on the sea-coast. The stones of 
the enfeebled southern trees were thus carried north, and, beinges. 
teemed by many better than those of home growth, were every 
where more or less planted. They brought with ther the en- 
feebled and tainted constitution derived from the parent stock. 
They reproduced almost always the same disease in the new soil 
and thus, little by little, the Yellows spread from its ori- 
ginal neighborhood, below Philadelphia, to the whole northern 
and eastern sectionsof the Union. At this moment it is slowly, 
but gradually moving west ; though the rich and deep soils of the 
western alluvial bottoms will, perhaps, for a considerable time, 
even without care, overpower the original taint of the trees 
and stones received from the east. 

Let us now look a little more closely into the nature of this 
enfeebled state of the peach tree, which we cal! 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 itsprang. For 
this reason it is not sufficient to sow a seed to obtain a given 
plant; but in all cases when any importance is attached to the 
result, the plumpest and healthiest seeds should be selected, if 
the greatest vigor is required in the seedling, and feeble or less 
perfectly formed seeds, when it is desirable to check natural 
luxuriance.”’* 

Again, Dr. Van Mons, whose experience in raising seedling 
fruit trees was more extensive than that of any other man,.de- 
clares it as his opinion that the more frequently a tree is repro. 
duced continuously from seed, the more feeble and short-lived is 
the seedling produced. 

Still more, we all know that certain peculiarities of constitu- 
tion, or habit, can be propagated by grafting, by slips. and even 
by seeds. Thus the variegated foliage, which is a disease of 
some sorts, is propagated for ever by budding, and the disposition 
to mildew of some kinds of peaches, is continued almost always 
in the seedlings. That the peach tree is peculiarly constant in 
any constitutional variation, the Nectarine is a well known 
proof. That fruit tree is only an accidental variety of the peach, 
and yet itis continually reproduced with a smooth skin from 
seed. 

Is it nt evident, from these premises, that the constant sowing 
of the seels of an enfeebled stock of peaches would naturally 
produce a sickly and diseased race of trees. ‘lhe seedlings 


* Theory of Horticulture 


466 THE PEACH. 


will at first, often appear healthy, when tne parent had been 
only partially diseased, but the malady will sooner or later 
show itself, and especially when the tree is allowed to produca 
an over-crop. 

That poor soil, and over-bearing, will produce great debility in 
any fruit tree, is too evident to need much illustration. Even 
the apple, that hardiest orchard tree, requires a whole year to re- 
cover fiom the exhaustion of its powers caused by a full crop. 
The great natural luxuriance of the peach enables it to lay in new 
fruit buds while the branches are still loaded with fruit, and 
thus, except in strong soil, if left to itself it is soon enfeebled.* 

There are some facts, in our every day observation, which 
may be adduced in proof of this theory. In the first place, 
the varieties of this tree always most subject to this disease 
are the yellow peaches ; and they, it is well known, also produce 
the heaviest crops. More than nine-tenths of the victims, when 
the disease first appeared, were the yellow fleshed peaches. On 
the other hand, the white fleshed kinds (those white and red ex- 
ternally) are much more rarely attacked ; in some parts of the 
country never. ‘l'hey are generally less vigourous, and bear 
more moderate crops. And it is well worth remarking that cer- 
tain fine old sorts, the ends of the branches of which have a pe- 
culiar, mi/dewed appearance, (such as the old Red Rareripe, the 
Karly Anne, &c.,) which seems to check the growth without im- 
pairing the health, are rarely, if ever attacked by the Yellows. 
Slow growing, and moderately productive sorts, like the Nut- 
meg peaches, are almost entirely exempt. We know en orchard 
in the adjoining county, where every tree has gradually died 
with the Yellows, except one tree which stood in the centre. 
It is the Red Nutmeg, and is still in full vigour. It is certainly 
true that these sorts often decay and suddenly die, but we. be- 
lieve chiefly from the neglect which allows them to fall a prey 
tothe Peach Borer. Indeed the frequency with which the Borer 
has been confounded with the Yellows by ignorant observers, 
renders it much more difficult to arrive at any correct conclu- 
sions respecting the contagious nature of the latter disease. 

It nay be said, in objection to these views, that a disease which, 
is only an enfeeblemeut of the constitution of a tree, would not 
be sufficient to alter so much its whole nature and duration as 
the Yellows has done that of the peach. The answer to this is, 
that the debility produced in a single generation of trees, proba- 
bly would not have led 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 miserably enfeebled state of some kinds 2f pears on the sea-coast, arising 
fom unsuitable climate und the continual propagation by grafting fram the same 
debilitated stock, is only a fair parallel to the Yellows in the peach tree. . 


. 


THE YELLOWS. 467 


the season of early peaches, thousands of bushels of fruit, show. 
ing the infallible symptoms of the Yellows—a spotted skin, &c., ’ 
are exposed ard 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 (rees, 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 cultivation, 
is it surprising that the peach has become a tree comparatively 
difficult to preserve, and proverbially short-lived ! 

Abroad, it is well known that the peach is always subjected to 
a regular system of pruning, and is never allowed to produce an 
over-crop. It is not a litile singular, both that the Yellows 
should never have originated there, and that, notwithstanding the 
great number of American varieties of this fruit that have been 
repeatedly sentto England and are now growing there, the disease 
has never extended itself, or been communicated to other trees, 
or even been recognized by English or French horticulturists. 
We must confess these facts appear to us strong proofs in fa- 
vour of our opinion as to the nature and origin of the malady. 

Remedy for the Yellows. It may seem to many persons a 
difficult task to rid ourselves of so wide spread a malady as this, 
yet we are confident that a little perseverance and care will cer- 
tainly accomplish it. In the present uncertainty with regard to its 
contagious nature, it is much the wisest course to reject “the 
benefit of the doubt,” and act upon the principle that it is so. We 
know at the present moment several gardens, where the trees 
are maintained in good health by immediately rooting out and 
destroying every tree as soon as it shows marked symptoms of 
the malady. 

1. We would therefore commence by exterminating, root and 
branch, every tree which has the Yellows. And another tree 
should not be planted in the same spot without a lapse of several 
years, 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 
rees. The most important matter remains to be stated—Acu 
to preserve them ina healthy state. 

The answer to this is emphatically as follows; pursue steaaily, 
from the first bearing year, the shortening-in system of pruning, 
already expiained. This will at once secure your trees agatis? 


468 THE PEACH. 


the pussibility of over-bearing, and its consequences, and main 
tains them in vigour and productiveness for a long time.* [1 
will, in short, effectually prevent the Yellows where it does not 
already exist in the tree. ‘To whoever will follow these pre- 
cautions, pursue this mode of cultivation, and adopt at the 
same time the remedy for the Borer, alrez.dy suggested, we 
will confidently insure healthy, vigourous, long-lived trees, and 
the finest fruit. Will any reasonable man say that so fine a 
fruit ‘as the peach does not fully merit them ? 

Whether the system of shortening-in, and careful culture, wil, 
prevent the breaking out of the Yellows when constitutionally 
latent in the tree we will not yet undertake tosay. 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.t| Such cases have indeed been reported to us, and pub 
lished in the journals, but, where investigated, they have 
proved to have been trees suffering by the effects of the bores 
only. ; 

A planter of peach trees must, even with care, expect to ser 
a few cases of Yellows occasionally appear. The malady ia 
too widely extended to be immediately vanquished. -Occasion- 
ally, trees having the constitutional taint will show themselves 
where least suspected, but when the peaeh is once properly 
cultivated, these will every day become more rare until the ori- 
ginal health and longevity of this fruit tree is again established, 

The Curl is the name commonly given to a malady which 
often attacks the leaves of the peach tree. Jt usually appears 
in the months of May or June. ‘The leaves curl up, become 
thickened and swollen, with hollows on the under, and reddish 
swellings on the upper side, and finally, after two or three weeks, 
fall off. They are then succeeded by a new, and healthy crop 
of foliage. This malady is caused by the punctures of very 
minute aphides, or plant lice, (Aphis Persice ?), which attack the 
under side of the leaves. Although it does not appear mate- 
rially to injure either the tree (or the crop,) yet it greatly dis. 
figures it fora time. In orchards, perhaps few persons will 


* The following remarks, directly in point, are from Loudon’s last work. 
“The effect of shortening the shoots of the peach is not merely to throw more 
sep into the fruit, but to add vigour to the tree generally, by increasing the powez 
of the roots relatively to the branches. The peach being a short-lived tree, a 
has been justly remarked by Mr. ‘Thompson, were it allowed to expend all its accu- 
mulated sap every year, wt would soon exhaust uself and dee of old age.” Suburban 
Horticulturist. : : 

+ 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 bee found of ary value 
for the Yellows. 


VARIETIES. 469 


trouble themselves to destroy the insect, but in gardens, it is 
much betterio 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 area third 
grown, and will seldom need repeating the same season. 

Varirtigs. ‘The variety of fine peaches cultivated abroad is 
about fifiv ; and haif this number embraces all that are highly 
esteemed, and generally cultivated in Europe. Innumerable 
seedlings have been produced in this country, and some of themare 
of the highest excellence. One or two of our nurserymén’s cata- 
logues enumerate over an hundred kinds, chiefly of native ori- 
gin. Half of these are second rate sorts, or merely local varie- 
ties of no superiour merit, and others are new names for old 
sorts or seedlings newly produced, and differing in no essential 
respects from old varieties. Itis very desirable to reduce the 
collection of peaches to reasonable limits, because, as this fruit 
neither offers the same variety of flavour, or the extent of season 
as the apple and pear, a moderate number of the choicest kinds, 
ripening from the earliest to the latest is in every respect bet- 
ter than a great variety, many of which must. necessarily be 
second rate. 

It is worthy of remark that most of our American varieties, of 
the first quality, have proved second rate in England. This is 
owing to the comparative want of sun and heat in their climate. 
Indeed our finest late peaches will not ripen at all except under 
ziass, and the early varieties are much later than with us. On 
the other hand many of the best European sorts are finer here 
than in England, and we have lately endeavoured to introduce 
all of the foreign sorts of high quality, both with the view of 
improving our collection, and because we believe they are gene. 
rally purer and healthier in constitution than many of our own 
native kinds. 

In the description of peaches and nectarines the form, and out- 
lines, of many kinds are so nearly similar that we are obliged ta 
resort to other characteristics to distinguish the varieties. ‘The 
two most natural classes into which the kinds of this fruit are 
divided, are free-stones, and cling-stones, (melters and pavies, 
of the English ;) the flesh of the former parting freely from the 
stone, that of the latter adhering. 

Next to this the strongest natural distinction is found in the 
leaves of the peach. At the base of the leaves of certain kinds 
are always found small glands, either round and regular, or ob- 
long and irregular, while the leaves of certain other kinds nave 

no clands, but are more deeply cut or serrated on the margin. 

These peculiarities of the foliage are constant, and they aid us 

greatly in recognizing a variety by forming three d stinet 
40 


470 TUE PEACII. 


Fig. 211. Characters in the leaves of peaches. 
classes, viz. 1. Leaves serrated and without glands, Fig. 
21], a. 2. Leaves with small round, or g/obose glands ; 6. 
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 fora few days inthe 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 destrable peaches for market growers in this 
country are very early, and very late kinds. These command 
double the price in market of kinds ripening at the middle sea- 
son. For New-England, and the north, only the earliest kinds 
are desirable, as the late ones seldom mature well. 

We shall divide peaches into three classes. 1. Freestone 
Peaches with pale flesh. 2. Freestone peaches with deep yellow 
flesh. 3. Clingstone Peaches. 


* Lindley makes a third division, embracing a few sorts with blossoms of an 
mtermediate size. But it is of no practical value, as any donbt as to which 
ef the two divisions any blossom helungs is immediately set at rest by the colour 
of the blossom. 


FREESTONE PEACHES. 471 


Class I. Freestone Peaches, with pale flesh. 


1. Acton Scorr. Lind. Thomp. 


The Acton Scott, an English peach, raised by Mr. Knight, 
is one of his cross. ae seedlings, between the Noblesse and the 
Red Nutmeg. It is an excellent early fruit, and will thrive 
and ripen well at the north. 

Leaves with globose glands. Fruit of medium size, rather 
narrow and depressed at the top, with a shallow suture. Skin 
rather woolly, pale yellowish- white, with a marbled, bright red 
cheek. Flesh pale quite to the stone, melting, sugary and 
rich, with sometimes a slight bitter flavour. Middle of August. 
Flowers large. 


2. Astor. Floy. 


An American peach, which originated in New-York, twenty- 
five years ago. It is good, but hardly first rate. 

Leaves with globose glands. Fruit large ; rather flattened, 
or broad, and slightly ‘sunk at the top, suture well marked. 
Skin pale yellowish-white, with a deep red cheek. Stone 
small. Flesh melting, very juicy, sweet, and of excellent fla- 
vour. Ripens the last week in August. Flowers large. 


3. Bettecarpe. § O. Duh. Lind. Thomp. 


Galande. Nois. and the 

Noir-de Montreuil. French, 
Viclette Hative. 7} age Brentford Mignonne. 
Violette Hative Grosse. tephis Ronald’s Mignonne. 
French Royal George. gardens. Large Vivlet. 
Smooth leaved Royal George. Early Garlande, (of some.) 


Early Royal George. 2 wcorrectly of some 
Red Magdalen. American gardens. 


This very excel.ent French peach is the one most highly 
esteemed by the Montreuil growers, who supply the Paris 
markets, and it is equally valued by the English. It is also 
one of the handsomest and most delicious fruits here. 

Leaves with globose glands. Fruit large, round and regular, 
the suture shallow, the top slightly hollowed, and having a little 
projecting point. Skin pale yellowish-green, with a rich red 
cheek, often streaked with darker purple. Flesh slightly mark 
ed with red at the stone, a little firm, out very melting. juicy, 
rich and high flavoured. Stone rather large. End of August, 
and first of September. Flowers small. 


472 THE PEACH. 


4, 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. 
Mr. Floy describes “this, in his edition of Lindley, as a_ sinall 
fruit. It is almost always large on the Hudson river, and bears 
regular, moderate crops. 

Leaves with uniform glands. Fruit medium or large, round 
and rather broad, with a distinct suture, deep at the top. Skin 
pale yellowish-white, often a little dingy, with a bright red 
cheek. Flesh rather firm, slightly red at the stone, rich, : sugary 
and high flavoured. First of September. Flowers small. 


5. BeLte pve Vitry. Duh. Lind. Thomp. 


Admirable Tardive. 
Bellis. Mill. 


This is not the Belle de Vitry of most of our gardens, which 
is the Early Admirable. It is quite distinct also, from the Late 
Admirable ; but is the Belle de Vitry, described by Duhamel, 
and is a very firm fleshed and excellent French variety, little 
known in this country. 

Leaves serrated, without glands. Fruit middle size, rather 
broad, with a deep suture, the top depressed. Skin pale yel- 
lowish-white, tinged and marbled with bright and dull red. 
Flesh rather firm, red at the stone, melting, juicy and rich. 
Ripens here the last of September. Flowers small. 


6. Barrineton. 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 rug 
ged, dark brown. Beginning of September. Flowers large. 


FREESTONE PEACHES. 473 
7. CLINTON. 


A native variety, of second rate flavour. 

Leaves with globose glands. Fruit of medium size, round. 
ish, a little depressed at the top, but nearly without suture, 
Skin pale yellowish-white, with a red cheek marked by broken 
stripes of dull red. Flesh scarcely stained at the stone, juicy 
and good. Last of August. Flowers large. 


8. CoLe’s Earuy Rev 


A new American peach, which is a very fruitful and excel- 
lent variety, for market culture. 

Leaves with globose glands. Frait of medium size, round- 
ish, with but little suture. Skin pale in the shade, but nearly 
all covered with red, becoming dark red on the sunny side. 
Flesh melting, juicy, rich, and very sprightly. Beginning, te 
the middle of August. Flowers small. 


9. Cootepee’s Favourite.§ Man. Ken. 
Cooledge’s Early Red Rareripe 


This most popular early New England peach, was raised 
from seed by Mr. J. Cooledge, of Watertown, Mass. It is 
unusually productive, and a very bright coloured, handsome 
peach, of excellent quality ; and its hardiness renders it valu- 
able at the north. 

Leaves with globose glands. Fruit large, roundish (the 
suture prominent at the top only), but rather the largest on one 
side. Skin clear smooth white, with a fine crimson mottled 
cheek. Flesh very melting and juicy, with a rich, sweet, and 
high flavour. Middle of August. Flowers small. 


10. Cuanczttor. 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 w have been origin- 
ated by M. de Seguier, of Paris, then Chancellor of France. 

Leaves with reniform glands. Fruit large, oval, with a well 
marked suture. Skin pale yellowish-white, with a dark crimsor 
cheek. Flesh very deep red next the stone, melting, and pos. 
sessing a rich, vinous flavour. Stone oblong. Middle of Sep 
tember. Flowers small. 

40* 


(74 THE PEACH. 
11. Dovste Monracne.§ Lind. Thomp. 


Double Mountain 
Montagne. 
Montauban. 


A aigh flavoured and beautiful peach, much resembling the 
Noblesse. It is of French origin, and is a favourite variety 
with the English gardeners. We think it one of the finest 
peaches in this climate. 

Leaves serrated, without glands. Fruit of medium size, 
roundish, but somewhat narrower at the top. Skin pale green- 
ish-white, with a soft-red cheek, which is marbled with darker 
red at maturity. Flesh white to the stone, very delicate and 
melting, with a plentiful and high flavoured juice. Stone ovate 
and rugged. Middle of August. Flowers large. 


12. Drum Hitt.§ 


This new freestone peach, of splendid size, high flavour, and 
very late maturity, we think will prove one of the greatest ac- 
quisitions to our gardens. It was originated about six years 
ago, by Lloyd N. Rogers, Esq., of Druid Hill, near Baltimore, 
and we named the variety after his country seat, where may be 
four'd one of the largest collections, not only of peaches, but all 
other fine fruits, in Maryland. We know no other late free- 
stune variety which equals it in flavour and size. The tree is 
unusually vigorous, the shoots and leaves very large, and it 
bears abundantly. The very late season of its maturity renders 
it valuable, as most of the luscious sorts are then gone. 

Leaves with globose glands. Fruit very large, roundish, 
the cavity at the stalk rather narrow, the suture very slight, 
and the swollen point distinct, but scarcely prominent. Skin 
pale greenish-white, clouded with red on the sunny side. Flesh 
greenish-white, purple at the stone, very juicy, and melting, with 
an exceedingly rich, high vinous flavour. Stone long and 
rather compressed, much furrowed. Ripens from the 20th of 
Septeraber to the 1st of October. Flowers small. 


13. Earty Anne. Lind. Thomp. 


Anne. Lang. Forsyth. 
Green Nutmeg. 


The Karly Anne is an old and familiar English sort. It is 
-he first peach of any value that ripens, the Red and White 
Nutmegs being to? small, and of indifferent flavour; and the 
Early Anne, itself, is so inferior to the Early Tillotson (whieh 


FREESTONK PEACHES. 475 


ripens at the same time), that it will soon scarcely be ct Itivated, 
except by amateurs. ‘Tne tree is of slender growth. 

Leaves serrated, without glands. Fruit rather small, round. 
Skin white, with a faint tinge of red nextthe sun. Flesh white 
to the stone, soft, melting, sweet, and of pleasant flavour. Last 
of July, and first of August. Flowers large, nearly white. 


14. Earty Trttorson.§ 


The Early Tillotson is considered by many persons one of 
the best of the very carly freestone peaches. It is a variety 
from central New York, first introduced to notice by our 
friend, J. J. Thomas, of Macedon, Wayne county. It is con- 
sidered a native of that part of the State. 

It ripens early in August, about the same time as the Early 
York, Royal Ge orge, and ie other very choice early kinds, 
and only a few days after the Marly Anne. Jt is much higher 
flavoured than any peach that ripens, except the true Early 
York, and as a garden variety, is entitled to considerable favour. 
The tree grows slowly when young, but freely and more vigor- 
ously afterwards, and is a great and constant bearer. It is very 
hardy, but a good deal inclined to mildew at the end of the 
shoots—a drawback to its culture. 

Leaves deeply serrated, without glands. Fruit of medium 
size, round. Skin nearly covered with red, the ground-colour 
—pale yellowish-white, being thickly dotted w ith 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. 


15. Earty York. 
Large Early York. 


The Barly 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 Heckives 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 came name, 
wn New Jersey, which are rather more thrifty for the orchard, 
but do not possess the high flavour of the old xiad. They are 
easily known from it by the absence of glands in the leaves and 
by the lurge flowers of the true sort. It is quite distinct from 
the Red Rareripe, which is large, broader, deeply marke] with 
a suture, later in ripening and richer flavoured. 


176 THE PEACH. 


Leaves serrated, without glands. [ruit of medium size, 
roundish, inclining a little to ovate, with a slight suture only, 
Skin very thin, pale red thickly dotted over a pale gronnd, in 
the shade, but quite dark red inthe sun. Flesh greenish white, 
remarkably tender and melting, full of rich, sprightly juice. 
Kipens about the 18th of August. Flowers targe. 


16. Earty Newineton FREEsTONE.} 


Barly Nowingte - or many Am. gardens. 

This 1s a large, and exceedingly high-flavoured, early peach ; 
indeed, we consider it without a superior, at its season. It is 
quite distinct from the other Newingtons, which are clings, and 
rather late, while this is early, and generally parts from the 
stone, though it frequently happens that some of the fruit on 
the same tree adheres partially, or wholly to the stone; and 
this peculiarity (common, so far as we know, to but one other 
kind) is one of its constant characteristics. It has been cultivated 
here and disseminated, for the last twenty years, and we sup- 
pose it to be an American variety. The tree is only a moderate 
bearer. Leaves with 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 a rich red. Flesh white, but red at the stone, to 
which many particles adhere. If not fully ripe, it has the 
habit of a cling. Flesh juicy, melting, with a rich vinous 
flavour. Ripens directly after the Early York, about the 24th 
of August. Flowers small. 


17. Earty Sweet Water.§ Floy. Thomp. 


Sweet Water. 
Larze American Nutmeg 


A very early, and very agreeable white peach, among the 
best of its season, as it ripens early in August, not long after 
the Early Anne, and ten days or more befure 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, 
sometimes large, roundish, with a slight suture. Skin pale 
white, very seldom with a faint blush when fully exposed. 
Flesh white, slightly stained at the stone, melting, juicy, sweet, 


FREESTONE PEACHES. 4717 


and ot very agreeable flavour. Ripe about the 8th of August. 
Stone small. Flowers large. 


18. Emperor oF Russia. Floy. Thomp. 


Cut-Leaved. Serrated. 
New Cut-Leaved. Unique. 


A very rich and fine-flavoured peach, raised by Mr. Floy, in 
1812. Its growth is slow, and its shoots are inclined to be- 
come mildewed. It is rather a shy bearer here, but is an 
admirable sort in the Western States. The leaves are very 
deeply cut, or serrated on the edges. 

Leaves serrated, without glands. Fruit large, roundish, and 
broad, with one-half more swollen than the other. Skin downy, 
dull yellowish-white, with a dark red cheek. Flesh yellowish. 
white, rather firm, rich and high flavoured. Last of August. 
Flowers small. 


19. Earty Apmirasie. Lind. Thomp. 


Admirable. 
L’ Adinirable. 
Belle de Vitry, (Bon Jardinier.) 


A very excellent French peach, wrongly known by many 
in this country as the Belle de Vitry, which is a distinct 
variety. We find it early, and very prolific. 

Leaves with globose glands. Fruit not quite round. Skin 
pale yellowish-white, with a lively red cheek. Flesh red next 
the stone, melting and juicy, with a good, rich, sweet flavour. 
Middle of August. Flowers large. 


20. Favourite. Coxe. 
Favourite Red. 


A capital orchard fruit, of large size, hardy anda most 
abundant 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 cover- 
ed with red, which becomes a very dark red, when fully exposed 
‘nthe 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. 


478 THE PEACH. 
21. 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. 


22. GeorGE THE Fourtu.§ Floy. Lind. Thomp. 


This is certainly the most popular peach for garden culture 
in the United States. It is large, bears regular and abundant 
crops, is of the highest flavour, and the tree is unusually hardy 
and vigorous, succeeding well in all parts of the country. No 
garden should be without it. The original tree stood, not 
long since, in the garden of Mr. Gill, Broad street, New-York. 

Leaves large, with globose glands, often obscure. Fruit 
large, round, deeply divided by a broad suture, and one-half 
a little larger than the other. Skin pale, yellowish white, finely 
dotted with bright red, and deepening intoa rich dark red cheek 
onone side. Flesh pale, marked with red at the stone (which is 
small), melting, very juicy, with a remarkably rich luscious 
flavour. Ripens the last of August. Flowers small. 


23. Grosse Mignonne. § O. Duh. Lind. Thomp. 


Royal Kensington. 
Grimwood’s Royal Georze. 
New Royal George. 
Large French Mignonne. 
French Mignonne. 

Swiss Mignonne. 

Purple Avant. 

Early Purple Avant. 
Early May. 

Early Vineyard. 

Neil’s Early Purple. 
Johnson’s Early Purple. 


Vineuse de Fromentin 
Mignonne. 

Velou‘ée de Merlet. 
Vineuse. 

Pourprée de Normandie, 
Belle Beauté. 

Belle Bausse. 

La Royal (vf some.) 
Pourprée Hative (ef some.) 
Ronald’s Seedling Galande. 
Royal Sovereign. 

Superb Royal, 


SE 


CER ay 
Of various English, and 
French gardens, accord- 


ing to Thomp. 


—— 


The Grosse Mignonne is certainly the “ world renowned ” of 
peaches. In France, its native country, in England, in Ame- 
rica, in short everywhere, it is esteemed as one of the most de- 
licious of varieties. It is a good and regular bearer, a large 
and handsome fruit, is a favourite for those who have to grow 
peaches under glass, and ripens the best crops even in a rather 
unfavourable climate, like that of Boston. The great number 
of names by which it is known abroad (and we have not quoted 
all) proves the universality of its cultivation. 

Leaves with globose glands. Fruit large roundish, always 
somewhat depressed and marked with a hollow suture at the 


FREESTONE PEACHES. 479 


top. Skin pale greenish yellow, mottled with red, and having 
a purplish red cheek. Flesh yellowish white, marked with red 
at the stone, melting, juicy, with a very rich, high, vinous fla 

-your. Stcne small,and very rough. Middle of August, before 
the Royal George. Flowers large. 


24. Haines’ Earzy Rep. 


An early peach, newly originated in New-Jersey, of very 
fine flavour, and so hardy and productive as to be a popular 
orchard fruit. 

Leaves with globose glands, fruit of medium size, round, de- 
pressed at the top, with a well-marked suture extending round 
the fruit, one half larger than the other. Skin pale white 
marked with red, and nearly covered with deep red. Flesh 
greenish white, very juicy, melting, sweet and well flavoured. 
Middle of August. Flowers small. : 


25. Kenricx’s Heatu. Ken. 
Freestone Heath. 


A large, showy, oblong peach, often growing to the largest size, 
and a very hardy tree, but the quality of the fruit is only 
second rate. ‘This sort, which is a native of New-England, is 
vigorous, and bears large crops. It is quite distinct from the 
celebrated Heath Cling. 

Leaves with reniform glands. Fruit very large, oblong, with 
a slight suture, and a small swollen point at the top. Skin 
pale greenish white, witha purplish red cheek. Flesh greenish 
white, deep red at the stone, a little coarse, melting, quite juicy, 
with a pleasant sub-acid flavour. Middle of September. Flowers 
small. 


26. Late ApmirasLe. § Lind. Thomp. 


Royale. O, Duh Téton de Venus. 

La Royale. French Bourdine 

Péche Royale. Judd’s Melting. 

Bourdine. Motteux’s. 

Boudin. Pourprée Tardive. 2 incorrectly 
; Narbonne. Late Purple. } of some. 


“The Late Admirable,’”’ says Mr. Thompson, “is one of the 
very best of late peaches, and ought to be in every collection,” 
an opinion in which we fully concur. It is one of those deli- 
cious sorts that, originating a long time ago in France, have 
received the approval of the best cultivators everywhere. It is 
hardy and productive in this climate. 


480 THE PEACH. 


Leaves with globose glands. Fruit very large, roundish, m 
ciining to oval, with a bold suture dividing the fruit pretty 
deeply all round, and a small, acute, swollen point at the top. 
Skin pale yellowish green, with a pale red cheek, marbled with 
darker red. Flesh greenish white, but red at the stone, very 
juicy, melting, and of delicate, exquisite flavour. Middie of 
September. Flowers small. 


27. La Grance. § 


The La Grange is a new white freestone peach, of very late 
maturity, large size, and fine flavour. It was originated from 
seed five or six years ago, in the garden of Mr. John Hulse, 
Burlington, New-Jersey. 

lis late period of maturity, its colour, its productiveness, and 
size, have already given it quite a reputation among the extensive 
growers of New-Jersey, and it is undoubtedly a most valuable 
fruit, not only for the table but for preserving at the most 
desirable period for this purpose—late in the season. Its fla- 
vour is remarkably rich and delicious, equalling, in this re- 
spect, almost any peach of its season of maturity. It was first 
brought into notice and disseminated by Mr. Thomas Hancock. 

Leaves with reniform glands. Fruit large, oblong, shaped 
somewhat like the Heath Cling. Skin greenish white, with oc- 
casionally some red on the sunny side. Flesh pale, juicy, 
melting, very rich, sweet, high flavoured and delicious. Last 
of September, and beginning of October. Flowers small. 


28. Morris’s Rep RARERIPE. 


Morris Red. 


Red Rareripe. of 
Large Red Rareripe. ae 


This very popular and well-known American peach, has the 
reputation of having originally been disseminated from the gar- 
den of Robert Morris, Esq., of Philadelphia. It is everywhere 
justly esteemed for its acknowledged good flavour, beauty, and 
productiveness. Mr. Kenrick, and some other American writ- 
ers, have erred in supposing it synonymous with the Grosse 
Mignonne, which is quite different, both in the colour of its skin 
and flesh as well as in its flavour and blossoms. 

Leaves with small globose glands. Fruit large, roundish, a 
little depressed at the top, with a moderately well-marked suture. 
Skin fine pale greenish white, a little dotted, and with a lively, 
ricu red cheek. Flesh pale, greenish white, quite red at the 
stone, very melting and juicy, with a sweet and rich flavour 
Last of August. Flowers small. 


FREESTONE PEACHES 


29. Moraris’s Waite RareRiPe.y 


B®. tis White. of vari- White Malacaton. 
White Rareripe. ous Ame- Cole’s White Malocotog, 
- Luscious White Rareripe. ) ricanGar- ( Freestone Heath. 
.ady Ann Steward. dens. Morris White Freestone Flog 


Morris’s White Rareripe, a native, is the most popular and well. 
known white peach, and is everywhere cultivated in this coun. 
try, either under this, or some of the other names quoted above. 
lt is arich fruit in a warm climate, but is not quite so high 
flavoured at the north or east. ‘The tree is vigorous and 
dealthy, and bears fair crops. ‘ 

Leaves with reniform glands. Fiuit rather large, oval; su- 
uure oniy of moderate depth, swollen point small. Skin rather 
dvowny, gieenish white on all sides, at first, but white with a 
creamy tint when fully ripe; and when fully exposed, sometimes 
with a slightly purple cheek. Flesh white to the stone, a little 
firm, melting, juicy, sweet and rich. Middle of September. 
Flowers small. 


30. Morrisania Pounp. Thomp. 


Hoffman’s Pound. Floy. 
Morrison’s Pound. 


very large and late variety, originated many years ago, 

Martin Hoffman, Esq., but first disseminated from the garden 
of Governor Morris, of Morrisania, near New York. + It is a 
good fruit, but its place has been taken, of late, by other more 
popular sorts. 

Leaves with globose giands. Fruit very large and heavy, 
nearly round. Skin, dull greenish white, with a brownish red 
cheek. Flesh, pale yellow, firm, juicy, sugary, and rich in 
flavour. Ripens the middle and last of September. Flowers 
small. 


31. MapeLemne ve Courson. Thomp. Lelieur. Lind. 


Red Magdalen (ef Miller). Madeleine Rouge, O. Duh 
True Red Magdalen Rouge Paysanne. 
French Magdalen. | 


The Red Magdalen, of Courson, is a favourite old French 
peach, very little known in this country ; the Red Magdalen of 
many of our gardens being either a spurious sort, or the Royal 
George. It isan excellent, productive peach, hardy, and worthy 
of more genera! cultivation. 

Leaves serrated, without glands. Fruit of medium size, or 
rather below it, round, flattened, with a deep suture on one side. 


482 TEAIHe 


Skin pale yellowish white, with a lively red cheek. Flesh 
white, slightly red at the stone, juicy, and melting, with a rich 
vinous flavour. Middle and last of August. Flowers large 


32. Matta.) Lind. Thomp. P. Mag. 


Péche Malte. O. Duh. Italian. 
Malte de Normandie. Belle de Paris. 


A most delicious, old European peach, of unsurpassable fla. 
vour. ‘The tree is not a great bearer, but it is hardy and long 
lived, and richly deserves a place in every garden. ‘There is 
a spurious sort sold under this name in the United States, which 
is easily known by its globose glands. The fruit cf the Malta 
keeps well after being gathered. 

Leaves serrated, without glands. Fruit of rather large size, 
roundish, flattened, with a broad, shallow suture, on one side. 
Skin pale, dull green, marked on the sunny side with broken 
spots, and blotches of dull purple. Flesh greenish, with a lit- 
tle dark red at the stone, very juicy and melting, with a pecu- 
liarly rich, vinous, piquant, and delicious flavour. Last of Au- 
sust. Flowers large. 

he trees of the true Malta are remarkably free from the 
veilows, in this country, affording another proof of our theory 
cegarding this disease, as they bear only moderate and regu 
Jar crops. 


33. Nurmec, Rep. Mill. Lind. Thomp. 


Avant Rouge. O. Duh. ) Brown Nutmeg. 
Avant Péche de Troyes. Early Red Nutmeg. 
Red Avant. 


The Red Nutmeg is a very small and inferior peach, which 
kas long been cultivated, solely on account of its earliness. ht 
is now seldom seen in our gardens, being abandoned for better 
sorts. Js isdesirable, however, in a compiete 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 
noint at the top. Skin pale yellow, with a bright, rich red 
cheek. Flesh yellowish white, red at the stone, with a sweet 
ana rather pleasant flavour. Middle and last of July. Flow 
ers large. 


FREESTONE PEACHES. 482 


34, Nutmec, Wuite. Mill. Lind. Thomp. 


Avant Blanche. O. Duh. 
White Avant. 
Early White Nutmeg. 


The White Nutmeg resembles the foregoing in its genera. 
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 
tothe stone, with a sweet and slightly musky, pleasant flavour. 
Ripens about the 10th or 15th of July. Flowers large 


35. Nosresse.§ Lang. T.ind Thomp. 


Vanguard. 
Mellish’s Favourite 
Loid Montague’s Noblesse 


An English peach of the highest reputation, and which, in 
this country, is esteemed wherever known, as one of the largest, 
most delicious, and most valuable varieties. ‘The tree is hardy 
and productive, and every cultivator should possessit. In Eng- 
land it isone of the favourite kinds for forcing and wall culture, 
yielding regular and abundant crops of beautiful, pale fruit. 

Leaves serrated, without glands. Fruit large, roundish ob- 
long, a littie narrowed at the top, and terminated by an acute 
swollen point. Skin slightly downy, pale green throughout, 
marked en 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. 
f.owers large. 


36. Nivette. O. Duh. Lind. Thomp. 


Nivette Veloutée. 
Veloutée Tardive. 
Dorsetshire. 


The Nivette is an excellent French variety, much resembling 
tne Late Admirable. 

Leaves with giobose glands. Fruit largei, roundsh, inclin- 
mg to oval, suture shallow, and the top slight!y depressed. Skin 
pale green, with a lively red cheek. Flesh pale green, but 
deep red at the stone, juicy, melting, and very rich. Beginning, 
end middle of September. Flowers small. 


484 THE PEACH. 
37. Oxtpmrxon Freestone. Pom. Man. 
Oldmixon Clearstone. Coxe 


A large American peach, of late maturity and rich flavour. 
It was, we believe, raised either from a stone of the Catherine 
Cling or the Oldmixon Cling, the latter having been brought 
to this country many years ago, by Sir John Oldinixon. It bears 
good crops, and is a valuable variety. 

Leaves with globose glands. Fruit large, roundish, or 
slightly oval, one side swollen, and the suture visible only at 
the top ; cavity but slightly sunk at the stalk. Skin pale yel- 
lowish.white, marbled with red, the cheek a deep red. Flesh 
white. but quite red at the stone, tender, with an excellent, rich, 
sugary and vinous flavour. Beginning of September. Flow- 
ers small, 


“88. Presipent. P. Mag. Lind. Thomp. 


One of the best of our peaches, and a capital variety. 
originated, several years ago, on Long Island. 

Leaves with globose glands. Fruit large, roundish oval, the 
suture shallow. Skin very downy, pale yellowish green, with 
aduil red cheek. Flesh white, but deep red at the stone, very 
juicy, melting, rich and high flavoured. Stone very rough. 
Middle of September. Flowers small. 


39. Pourrree ative. O. Duh. Thomp. Lind. 


Pourpree Hative 4 Grandes Fleurs. 
Early Purple. 


This is the Early Purple of Duhamel; what is often in- 
correctly called the Karly Purple, being the Grosse Mignonne. 

Leaves with reniform giands. Fruit of medium size, globu- 
lar and depressed, and having a deep suture running across the 
top. Skin pale, light yellow, with a mottled purplish red cheek. 
Flesh pale, but red at the stone, melting, very juicy, with a 
high vinous flavour. Stone broad and rough. Middle of Au- 
gust. Flowers large. 

The Pourrpree Hative Verirasie, of the French (Early 
Purple, True Early Purple, of some), with globose glands and 
large flowers, Thompson says, is “ probably nothing different 
from the Grosse Mignonne.”’ 


FREESTONE PEACHES. 484 


40. Royvat Georce.§ P. Mag. Lind. Thomp. 


Earty Royal George. Red. Magdalen. 

Millet’s Mignonne. Madeleine Rouge a Petite Fleurs. 
Lockyer’s Mignonne. French Chancellor. 

Griffin’s Mignonne. Early Bourdine. Incorrectly,of some 
Superb. Doubie 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, and is one of the varieties indispensable to 
every good garden, ripening directly after the Karly York. 

The peach generally cultivated as the Royal George, Early 
Royal George, or Red Magdalen, in almost all parts of the 
United States, from Salem, Mass., to Baltimore (and described by 
Manning), is not the true Roya} George, but the Bedlegarde, or 
Smooth-leaved Royal George, which is rather later, not so rich, 
and has globose glands. 

Leaves serrated, without glands. Fruit above the middle 
size, or rather large, globular, broad and depressed, the suture 
deep and broad at the top, and extending round two-thirds of the 
fruit. Skin pale, or white, thickly sprinkled with red dots, and 
the cheek of a broad rich, deep red slightly marbled. Flesh 
whitish, but very red at the sicne, meliing, Juicy, very rich; 
an:| of the highest flavour, From the 20th the last of Au- 
gust. Flowers small. 


41 Rep Rarerrpe.§ 


Large Red Rareripe, of some. 
Early Red Rareripe. © 


This remarkably fine early peach, is a very popular one 
with us, and has been cultivated for many years in this State. 
It strongly resembles the Royal George, and we believe it an 
American seedling from that variety, which is however distinct, 
and superior in flavour. 

It must be observed that this is totally different both from the 
Eariy York,and Morris’ 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, 

41* 


486 THE PEACH. : 


and marked with numerous red dots, and the cheek of a rich 
dark red. Flesh whitish, but red at the stone, melting, juicy, 
very rich and high flavoured. Middleand lest of August. 
Flowers small. 


42. Rarerire, Late Rep.§ 
Prince’s Red Rareripe. 


This noble American fruit, the late Red Rareripe, is unques- 
tionably one of the very finest of all peaches, even surpassing 
often the Late Admirable. Its large size, and great excellence, 
its late maturity, and its productiveness and vigour, all unite to 
recommend it to universal favour. We cannot praise it too 
highly. The rather grayish appearance of the fruit serves to 
distinguish it, at first sight, from all others. 

Leaves with globose glands. Fruit large and heavy, round- 
ish oval, suture depressed only at the top, where the swollen 
point is distinctly sunken. Skin downy, pale grayish yellow, 
thickly marbled and covered with reddish spots, the cheek dull 
deep red, distinctly mottled with fawn-coloured specks. Flesh 
white, but deep red at the stone ; very juicy, melting, and of an 
unusually rich, luscious, high flavour, not surpassed by any 
other peach. First to the 10th of September. Flowers small 


43. Royat Cuarxotre.§ Thomp. 


New Royal Charlotte, Lind. . | Madeleine Rouge Tardive, 

Grimwood’s Royal Charlotte, | "3 | Madeleine Rouge & Moyenne ‘°F 
xew Early Purple, iis, Fleur. =e 
Lord Nelson’s, cs | Madeleine a Petite Fleur. os 


Lord Fauconberg’s Mignonne 


A very excellent peach, and a favorite variety with all 
European gardeners. Its leaves are more coarsely and deeply 
serrated than those of other varieties. 

Leaves serrated, without glands. Fruit rather large, inclin- 
ing to ovate, being rather broader at the base than at the top; 
the suture of moderate size. Skin pale greenish white, with a 
deep red marbled cheek. Flesh white, but pale red at the 
stone, melting, juicy, rich and excellent. Beginning of Septem- 
ber. Flowers small. 


44. Snow.§ 
‘The Snow peach is a remarkably fair and beautiful fruit, of 


American origin, which has but lately made its appearance in 
our gardens. The fruit and blossoms are white, and the foliage 


FREESTONE PEACHES. 481 


and wood of a light green. It is a very nardy, productive, 
and desirable variety. 

Leaves with reniform glands. Fruit large, globular; suture 
faintly marked except at the top. Skin, thin, clear beautiful 
white, on all sides. Flesh, white to the stone, juicy, and melt- 
ing, with a sweet, rich, and sprightly flavour. Beginning of 
September. Flowers small. 


45. Van Zanpt’s SupERB. Pom. Man. 


Waxen Rareripe. 


A very bright-coloured and handsome peach, originated 
some years ago by Mr. Van Zandt, of Flushing, Long Island. 
[t is one of the most beautiful dessert peaches, though only of 
medium size, and possesses very agreeable flavour. 

Leaves with globose glands. Fruit of medium size, roundish, 
the suture slight, but one-half the fruit larger than the other. 
Skin white, with a beautifully sprinkled red cheek, on a yellowish 
white ground, the union of the two softened by delicate dotting 
of bright carmine red. Flesh whitish, but tinted with red at 
the stone, melting, juicy, sweet, and of good flavour. Stone 
deeply furrowed. First of September. Flowers small. 


46. Scorr’s Earty Rep. 


Scott’s Early Red is a new variety, of very excellent flavour, 
and a prolific bearer, which we have lately received frum 
New Jersey. 

Leaves with obscure globose glands. Fruit of medium size, 
roundish, a little depressed, the suture distinctly marked, but 
notdeep. Skin, pale greenish white, but much covered with 
red, which is mottled with fawn-coloured dots. Flesh whitish 
very juicy, with a rich and luscious flavour. Middle of 
August. Flowers small. 


47. STRAWBERRY 
Rose. 


The strawberry peach we received from Mr. Thomas Han- 
cock, of Burlington, proprietor of one of the most respectable 
and extensive nurseries in New Jersey. It is esteemed one of 
the very finest early varieties for orchard culture in that State. 
It is quite distinct from the Early York. 

Leaves with reniform glands. Fruit of medium size, oval, 
che cavity at the stem deeply sunk, the suture extending half 
round. Skin marbled with deep red over almost the whole 


488 THE PEACH. 


surface. Flesh whitish, melting, juicy, rich, and of very dels 
cious flayour. Middle of August. Flowers small. 


48. Wasuineton. Floy. 
Washington Red Freestone Ken. 


The Washington is a handsome and very delicious peach, 
of American origin. It was named, and first introduced ta 
notice, by Mr. Michael Floy, nurseryman, New York, about 
forty years ago. The fruit ripens late; the tree is vigorous 
hardy, and productive, and it is altogether a valuable variety. 

Leaves with globose glands. Fruit large, broad, depressed, 
with a broad deep suture extending nearly round it. Skin 
very thin, yellowish white, with a deep crimson cheek. Flesh 
pale yellowish white, very tender, juicy, and melting, with a 
sweet, rich, and luscious flavour. It often adheres slightly to 
the stone, which is quite small. Middle of September. Flowers 
small. 


49. WattTer’s Earty. Ken. 


Walter’s Early is esteemed as one of the most popular, early 
varieties for orchards in New Jersey, where it originated. It is 
remarkably well adapted to the light sandy soil of that State, 
bearing abundant crops of excellent fruit. At the north it is 
n.uch inferior to the White Imperial, and the Royal George. 

Leaves with globose glands. {fruit large, roundish. Skin 
white, with a rich red cheek. Flesh whitish, a little touched 
with red at the stone, melting, juicy, sweet, and of very agree- 
able flavour. Ripens about the 20th of August. 


50. Waite Imperiar.§ 


The White Imperial is a*new early fruit, of most estirrable 
quality. We consider it quite a valuable variety for every 
garden north of New York, as its flavour is very excellent, it is 
extremely hardy and vigorous, it bears good and regular crops, 
without the bad habit of overbearing, and its fruit is uniformly 
excellent in all seasons. 

This fine peach originated (it is believed, from the Noblesse) 
in the garden of David Thomas, of Cayuga county, N. Y., so 
loag known for his skill and science as an amateur horticul.. 
turist. It was first made known to us by his son, J. J. Thomas, 
of Macedon, N. Y. Leaves with globose glands. Fruit rather 
-arge, broad, depressed, hollowed at the summit; with a wide, 
dvep cavity at the stem ; the suture moderately deep, and the 
fruit enlarged on one of its sides. Skin yellowish white, with 


FREESiuuw£& PEACHES. 4385 


only a slight tinge of red next the sun. Flesh nearly white 
very melting and juicy, of a very delicate tex®ure, and the 
flavour sweet and delicious. Ripens amoug the earliest, a few 
days after the Early York, about the 25th of August. Flowers 
small. . 


51. Wuuitre-BLossomep INcomPARABLE. P. Man. Thomn. 


White-Blossom. 
Willow Peach. 


This is a native fruit of se.ond quality, much inferior, bott. 
in flavour and appearance, to the Snow peach. Its seeds very 
frequentiy produce the same variety. The flowers are white, 
the leaves are of a light green, and the wood pale yellow, 
Leaves with reniform glands. Fruit large, oval. -Skin fair, 
white throughout. Flesh white to the stone, melting, juicy, 
sweet and pleasant. Beginning of September. Flowers 
large, white. . 


Class II. Free-Stone Peaches with deep yellow flesh.* 
52. ApricoteE. Thomp. O. Duh. 


Yellow Admirable. Admirable Jaune, O. Duh. Nois. 
Apricot Peach. . D’ Abricot. 
Grosse Jaune Tardive. ’Orange. (Orange Peach. en.) . 


The Apricot-Peach (or Yellow Admirable, as it is more 
frequently called), is an old French variety, but little cultivated 
in this country, though deserving of attention in the Middle 
States. It ripens very late, and is thought to have a slight 
apricot flavour. It grows with moderate vigour, and bears 
abundantly. 

Leaves with reniform glands. Fruit large, roundish oval, 
with a small suture running on one side only. Skin clear 
yellow all over, or faintly touched with red next the sun. Flesh 
yellow, but a little red at the stone, firm, rather dry, with a 
sweet and agreeable flavour. Stone small. Ripens at the 
beginning of October. Flowers large. 


* 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 1, and 
require our hot summers to bring out their flavour. In a cold climate, the 
acid is always prevalent. Hence they are inferior in England, and at the 
northern limits of the peach in this country. 


490 THE PEACH. 
-58. Bercen’s YELLow.§ 


Bergen’s Yellow isa native, we believe, of L ongIsland. Its 
very large, and of very delicious flavour. It *s darker coloured, 
more depressed in form, rather finer flavoured, and ripens some 
days later than the Yellow Rare-Ripe, which it much resembles. 
It is a moderate, but good bearer. It is earlier, and much 
superior to the Malacoton, and its glands distinguish it, also, 
from that variety. 

Leaves with reniform glands. Fruit large (often measuring 
nine inches in circumference), globular, depressed, and broad ; 
the suture well marked, and extending more than half round 
Skin deep orange, dotted with some red, and with a very broad, 
dark red cheek. Flesh deep yellow, melting, juicy, and of 
rich and luscious flavour. Ripens at the beginning of Sep. 
tember. Flower small. 


54. Battimore Beauty. 


A very good, and remarkably handsome peach, of native 
prigin, ripening very early, which we received from Lloyd N. 
Rogers, Esq., of Baltimore. 

‘Leaves with globose glands. Fruit rather small, roundish 
oval. Skin deep orange, with a rich brilliant red cheek. Flesh 
yellow, but red at the stone, sweet and very good—a little mealy 
if over-ripe. Ripens early in August. Flowers large. 


54. Crawrorp’s Earty Metocoton.§ 


Early Crawford. Ken 
Crawford’s Early. 


This is the most splendid and excellent of all early, yellow- 
fleshed peaches, and is scarcely surpassed by any other variety 
in size and beauty of appearance. As a market fruit, it is 
perhaps the most popular of the day, and it is deserving of the 
high favour in which it is held by all growers of the peach. It 
was originated a few years ago, by William Crawford, Esq., 
of Middletown, New Jersey. The tree is vigorous and very 
fruitful. 

Leaves with globose glands. Fruit very large, oblong, tne 
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 lere the last week in Au. 
gust. Flowers small. 


FREESTONE PEACHES. rs) 


55. Crawrorp’s Late MEtocoton.§ 


\ Crawford’s superb Malacatune. 

Crawford’s Late Melocoton, from the same source as the 
foregoing, is one of the most magnificent American peaches. 
We think it unsurpassed by any other yellow-fleshed variety ; 
and deserving of universal cultivation in this country. Asa 
splendid and productive market fruit, it is unrivalled, and its 
size, beauty and excellence, will give it a place in every gar- 
den. 

Leaves with globose glands. Fruit very large, roundish, 
with a shallow but distinct suture. Skin yellow, with a fine 
dark red cheek. Flesh deep yellow, but red at the stone, juicy 
and melting, with a very rich and excellent vinous flavour. 
Ripens from the 20th to the last of September. Flowers small. 


56. CotumBia. Coxe. 


The Columbia is a singular and peculiar peach. It was 
raised by Mr. Coxe, the author of the first American work on 
- fruit trees, from a seed brought from Georgia. it is a very ex- 
cellent fruit, which every amateur will desire to have in his 
garden. The tree is not a very rapid grower and bears only 
moderate crops, being, of course, all the less subject to speedy 
decay. The young wood is purple. 

Leaves with reniform glands. Fruit large, globular, broad 
and much depressed, the suture distinct, extending half way 
round. Skin rough and rather thick, dull dingy red, sprinkled 
with spots and streaks of darker red. Flesh bright yellow, of 
the texture, as Coxe remarks, of a very ripe pine apple, rich, 
juicy, and of very excellent flavor. Ripens from the beginning 
to the middle of September. 


57. Poote’s Larce YELLow. Ken. 
Poole’s late Yellow Freestone. 


A very large and handsome peach, of the Melocoton family, 
which is worthy of general orchard cultivation. It lately ori- 
ginated near Philadelphia and bears the finest crops. 

Leaves with reniform glands. Fruit large, roundish, with a 
suture extending from the base to the top. Skin deep yellow 
with a dark red cheek. Flesh yellow, but red at the stone, 


rich, juicy, and of excellent flavor. Ripens last of September. 
CH 


£92 THE PEACH. 


58. Rep Cureex Me tocoton.* Pom. Man. 


Malacatune. 
Malacatune, Yellow Malagatune. 
Hogg’s Melocoton. - Red Cheek Malocoton. (Core. 


Yellow Malocoton. 


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 ol 
housands of bushels of the fruit are raised and sent to market 
in this country, every year. It is a beautiful and fine fruit, in 
favorable seasons, though in unfavorable ones the acid fre- 

quently predominates somewhat in its flavor. It is an Ameri- 

can seedling, and is constantly reproducing itself under new 
forms, most of the varieties in this section having, directly or 
indirectly, been raised from it; the finest and most popular at 
the present time, being Crawford’s Early, and Late, Melorotons, 
poth greatly superior, in every respect, to the original Melo- 
coton. 

Leaves with globose glands. Fruit large, roundish oval, 
with a swollen point at the top. Skin yellow with a deep red | 
cheek. Flesh deep yellow, red at the stone, juicy, melting, 
with a good, rich vinous flavour. First of September. Flowers 
small. 


59. Smock Freestone. Ken. 
St. George. 


A variety which ripens late, and is much esteemed for or 
chard culture. It was originated not long since, by Mr. Smock, 
ot Middletown, New Jersey, the centre of extensive peach cul- 
tivation. 

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 Septem 
ber and first of October. 


60. YELLow ALBeRcE. Thomp. 


Alberge Jaune. O. Duh Purple Alberge. Ind 
Péche Jaune. Red Alberge 
Gold-Fleshed Golden Mignonne 


Yellow Rareripe, of many Am. Gardens. 


* Melocoton is the Spanish for peach. 


CLINGSTONE PEACHES. 493 


The Yellow Alberge is an old French variety, and one of the 
earliest of the yellow fleshed peaches. It is, no doubt, the ori- 
ginal sort from which our Melocotons and Yellow Rareripes 
have sprung in this country. [t has only a second rate flavour, 
except in rich warm soils, and is not comparable to the Yellow 
Rareripe in size or quality. 

Leaves with globose glands. Fruit of medium size, roundish, 
with a well marked furrow running half round. Skin yellow, 
with a deep purplish red cheek. Flesh yellow, but deep red 
at the stone, soft, juicy, sweet, with a pleasant vinous flavour. 
Middle of August. Flowers small. 

The Rosanna (Lind. Thomp.), Alberge Jaune of many 
French gardens, and Yellow Alberge of some gardens here, 
ditfers from the above only in having reniform glands, and ripen- 
ing ten or twelve days later. Flavour second rate. 


61. Yettow Rarenrire.§ 


Large Yellow Rareripe. 
Marie Antoinette 


One of the finest very early yellow fleshed peaches. Itis an 
American seedling, produced about a dozen years ago, and well] 
deserves the extensive cultivation it receives, both in the or- 
chard and garden. 

Leaves with globose glands. [Fruit large, roundish, the su- 
ture slightly depressed, extending more than half round; the 
swollen point at the top small. 

Skin deep orange yellow, somewhat dotted with red, the cheek 
rich red, shaded off instreaks. Flesh deep yellow, but red at the 
stone, juicy, melting, with a rich and excellent vinous flavour. 
Ripens from the 25th to the 30th of August. Stone small. 
Flowers small. 

There is an inferior and older sort, very commonly known as 
the Yellow Rareripe and Yellow Malagatune, the fruit of which 
is scarcely of medium size, dull yellow, with very little red, 
and of a flavour very inferior to the true kind just described. 


. 


class III. Clingstone Peaches (or Pavies). 
(2. Buoop CrinestonE. Floy. 


Claret Clingstone. 
Blood Cling, 


The PRlood Clingstone is a very large and peculiar fruit, of 
42 


494 THE PEACH. 


no value for eating, but esteemed by many for pickling and 
preserving —the flesh very red, like that of a beet. This is an 
American seedling, raised many years ago, from the French 
Blood Clingstone,—Saneurno_e 4 Cuarrk ADHERENTE. It isa 
much larger fruit than the original sort, which has large 
flowers, otherwise they are the same in a! respects. 

Leaves with reniform glands. Fruit often very large, round- 
ish oval, with a distinct suture. Skin very downy, of a dark, 
dull, clouded, purplish red. Flesh deep red, throughout, firm 
and juicy—not fit foreating. September to October. Flowers 
small. 

‘There is a 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. 


63. CaTHerine. Lang. Lind. P. Mag. Thorp. 


The Catherine cling is a very fine, old English variety, of 
excellent quality, but not, we think, equal to the Large White 
Clingstone, a native seedling, so much esteemed in the Middle 
States. 

Mr. Manning, and, after him, Mr. Kenrick, have remarked 
that ‘‘the Catherine, the old Newington, and old Mixon Cling- 
stone, cannot be distinguished from each other.” This is an 
error, probably from not having seen together, the genuine 
sorts, as they are quite distinct fruits, and the glands of the 
leaves—that unerring characteristic—different in each variety. 

Leaves with reniform glands. Fruit large, roundish oval, 
more swollen on one side than the other, and terminated by a 
small swollen point at the top. Skin pale yellowish green, much 
sprinkled with red dots, the exposed cheek of a bright lively 
red, streaked with darker red. Flesh firm, yellowish white, 
but dark red at the stone, to which it adheres very closely . 
juicy, rich and excellent. Middle and last of September. 
Flowers small. 

64. Heatu.§ Coxe. 


Heath Clingstone 
Fine Heath. 
Red Heath. 


The most superb and most delicious of all late Clingstones. 
It seldom ripens in New England, but here, and to the south- 
ward, it is one of the most valuable kinds, of very large size, and 
the very finest flavour. 

Coxe informs us that this is a seedling p.oduced in Maryland 
from a stone brought by Mr. Daniel Heath from the Mediterra- 
nean ; and it is frequently still propagated from the stone, with- 


CLINGSTONE PEACHES. 495 


out variation, in that State. The tree is vigorous, long lived 
and moderately productive ; with the shortening-in mode of 
pruning, the fruit is always large and fine, otherwise often poor. 
This tree is well deserving of a place on the espalier rail or 
wall, at the north. 

Leaves nearly smooth on the edges, with reniform glands. 
Fruit very large, oblong, narrowing to both ends, and terminat- 
ing at the top with a large swollen point: the suture distinct on 
one side. Skin downy, cream-coloured white, with a faint 
blush or tinge of red in the sun, or a brownish cheek. Flesh 
greenish white, very tender and melting, exceedingly juicy, 
with the richest, highest, and most luscious flavour, surpassed 
by no other variety. It adheres very closely to the stone. It 
-ripens in October, and frequently keeps for a month after being 
gathered. Flowers small. 

Bayne’s New Heat, is a recent seedling, very similar in all 
respects, originated lately by Dr. Bayne, of Alexandria, D. C 
tt is considered rather finer by some. 


65. IncomparaBLE. Lind. Thorp. 


Pavie Admirable. Bon. Jard. Ken, 
Late Admirable Cling. 


Larger than the Catherine, which it resembles. It is inferior 
to it and several others in flavour, and is only ‘worthy of culti- 
vation for market. 

Leaves with reniform glands. Fruit large, roundish, one 
side enlarged. Skin pale yellowish white, light red on the ex- 
posed side. Flesh yellowish white, red at the stone, juicy, 
melting, and of agreeable flavour. Last of September. Flowers 
small. 


66. Larce Wuite CurnesTone. § 


New York White Clingstone. Floy. 
Williamson’s New York. 
Selby’s Cling. 


The Large White Clingstone is by far the most popular of this 
class of peaches in this State, and in New England. We think 
it superior to the Catherine, and old Newington, and only sur- 
passed in flavour by the old Mixon cling, and the Heath cling. 

This variety was raised about forty years ago by David 
Williamson, a nurseryman, in New York, and vas first de- 
scribed by Floy as the New York Clingstone. But as it is uni- 
versally known now by the present title, we have placed the ori- 
ginal names as synonymes. The light colour, and excelien 
quality of this fruit, render itthe greatest favourite for preserving 


496 THE PEACH. 


in brandy oz sugar. The tree is remarkably hardy and long 
lived ; rarely, if ever, being attacked by the yellows. It beara 
regular and good crops. 

Leaves with globose glands. Fruit large, round; the st.- 
ture slight, and the swollen point at the tep small. Skin white 
(inclining to yellow only when over ripe), dotted with red 
on the sunny side, or with a light red cheek when fully exposed. 
Flesh whitish, tender, very melting, full of juice, which is very 
sweet, luscious, and high flavoured. Beginning and middle of 
September. Flowers small. 


67. Lemon CuinestoneE.§ Floy. Thomp. 


Kennedy’s Carolina. Pom. Man. Long Yellow Pine Apple. Coze. 
Kennedy’s Lemon Clingstone. Pine Apple Clingstone. 
Largest Lemon. Yellow Pine Apple. 


The Lemon Clingstone is one of the largest, and most beau- 
tiful of all the yellow fleshed clings, and thcugh of course infe- 
rior in flavour to the white fleshed, is deserving of its universal 
popularity. It is originally a native of South Carolina, and 
was brought from thence by a Mr. Kennedy, of New York, be- 
fore the war of the Revolution. ‘There are now many seedlings 
reproduced from it, but none superior to the original. This is 
a very productive, hardy tree. 

Leaves long, with reniform glands. Fruit large, oblong, 
narrowed at the top, and having a large, projecting, swollen 
point, much like that of a lemon. Skin fine yellow, with a 
dark brownish red cheek. Flesh firm, yellow, slightly red at 
the stone, adhering firmly, with a rich, sprightly, vinous, sub- 
acid flavour. Middle and last of September. Flowers small. 


48. Late YELLow 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 ori- 
ginally introduced from the south of France, and has been con- 
siderably 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 
heii to the stone, very firm, rather juicy, sweet. October 
“lowers large. 


CLINGSTONE PEACHES. 497 
70. Otpmrxon Cuinestone.§ Coxe 


Oldmixon Cling. 
Green Catherine, of the Americans Thomp. 


The Cldmixon Clingstone is certainly one of the highest fla. 
youred 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 or 
peaches for small collections. 

This fruit is quite distinct from the Catherine cling of Europe, 
or the old Newington, as a single glance at its leaf glands will 
show, to say nothing of its superior flavour. It can scarcely 
be the ‘‘ Green Catherine of the Americans” of the London Hor- 
ticultural Society’s Catalogue, as that is said to be a poor fruit 
We are not familiar with it. Coxe says the Oldmixon cling 
was introduced by Sir John Oldmixon, from Europe. It is 
more probable that he introduced the stone only. 

Leaves with globose glands. Fruit large, roundish oval, the 
suture distinct only at the top, on one side of which the fruit is 
slightly enlarged. Skin yellowish white, dotted with red, or 
with a red cheek, varying from pale to lively red. Flesh pale 
white, very melting and juicy, with an exceedingly rich, lus- 
cious, high flavour. First of September. Flowers small. 


71. ORANGE CLINGSTONE. 


The Orange Cling is a very large, handsome, and excellent 
fruit, somewhat resembling the Lemon Cling in colour, but glob- 
ular in form, rather richer in flavour, and quite a distinct sort. 

Leaves large, serrated, without elands. Fruit large, round, 
the suture distinctly marked, and ‘extending nearly round the 
fruit—swollen point at the top, none. Skin deep orange, with 
a rich dark red cheek. Flesh dark yellow, rather firm, juicy 
with a rich vinous flavour. September. Flowers small. 


72. Opp Newineton. Lang. Lind. Thomp. 


Newington. Parkinson. (1629.) 
Large Newington. Coze 


A celebrated English clingstone which has been in cultiva.- 
tion more than 200 years, and still is perhaps the best in the 
English climate. Although excellent, it is not so generally es- 
teemed here as the Large White Cling, and Oldmixon Cting- 
stone. 

Leaves serrated, without glands. Fruit large, roundisa, the 
suture slight. — pale yellow ish white, with a fine red check, 

42* 


498 “THE PEACH, 


marked with streaks of darker red. Flesh pale yellowish 
white, deep red at the stone, to which it always adheres very 
firmly ; melting, juicy, and rich. Ripens about the 15th of 
September. Flowers large. 


73. Pavie pEPomrone. Bon. Jard. Lelieur. Thomp. 


Monstrous Pomponne. ? Pavie Ronge de 


Monstrous Payie. 5 Lind. Pompone. O, Duh 
Pavie de Pomponne Grosse. Pavie Camu. 
Pavie Monstrueux. Gros Mélecoton. 

Gros Persique Rouge 


A very large and magnificent old French c.ingstone, not se 
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 
ofits 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. 


74. Smiry’s Newineton. Lind. Thomp. 


Early Newington. Of the 
Smith’s Early Newington. § English 
Early Newington. Cove. 


This is one of the best Early Clingstone Peaches. It is of 
English origin, and is little cultivated in this country. The 
Early Newington of our gardens as generally known (see 
Early Newington Freestone), is earlier and a very much finer 
variety, with reniform glands, being a partial clingstone, but 
most frequently parting from the flesh, has quite supplanted it. 

Leaves serrated, without glands. Fruit middle sized, rather 
oval, narrower at the top, and one half a little enlarged. Skin 
pale straw colour, with a lively red cheek streaked with purple. 
Flesh firm, pale yellow, but light red at the stone, to which it 
adheres closely ; juicy, and of very good quality. Last of 
August. Flowers large. 

What Mr. ‘Thompson calls “ Newington of the Americans” 
is a seed'ihg cling with globose glauds, and of second quality, 
juite distinct from our Early Newington Freestone. 


ORNAMENTAL VARIETIES. 
75. TIPPECANOE. 
Hero of Tippecanoe. 


A new, very large, and handsome clingstone, originawa by 
Mr. George Thomas, of Philadelphia, and first exhibited befora 
tne Horticultural Society there in 1840. Its lateness anu 
beauty render it a valuable kind. 

Leaves with reniform glands, the shoots dark purplish red. 
Fruit very large, nearly round, a little compressed on the sides. 
Skin yellow, with a fine red cheek. Flesh yellow, juicy, with 
a good vinous flavour. It ripens from the 20th to the last of 
September. Flowers small. 


76. WasuincTon CiinesTone. § 


An American variety, remarkably juicy and sweet. AlI- 
though Thompson finds it third rate in England, it is here 
scarcely surpassed. ‘T'o 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 ueither hand- 
some nor prepossessing externally. 

Leaves with reniform glands. Fruit of medium size, round- 
ish. Skin yellowish green, marked with grey specks, and with 
a slight tinge of red on the sunny side. Flesh very juicy, 
tender, and melting, with a very sweet and luscious flavour. 
Last of September. Flowers small. 


Curious, or Ornamental Varieties. 


77. Douste Biossomep. Thomp. 


Double Flowering Peach. Pécher a Fleurs Doubles. Bon. Jard. 
Rose Flowering Pécher a Fleurs Semi-Doubles. O. Duh 


The Double Blossomed Peach is, when in full bloom, one of 
the gayest and most beautiful of fruit trees, and blooming with 
its lovely companion, the Double Flowering Cherry, finds a 
place in all our pleasure grounds and ornamental plantations. 
Its flowers are three times the size of those of the common 
peach, of a lively rose colour, nearly full double, and so thicsly 
disposed on the branches as to be very striking and showy 
They are produced at the usual season or a few days later 


50L THE PEACH, 


This sort is rendered more dwarf for shrubberies, by budding 
it upon the Mirabelle, or the Cherry Plum stock. 

The leaves have reniform glands. The fruit, which is spar. 
ingly produced, is roundish oval, pale greenish yellow, faintly 
tinged wiih red, freestone, and of indifferent flavour. 


78. Frat Peacu or Cuina. Lind. Thomp. 


Chinese Peach. > 
Java Peach. 
Peen To. 


A very singular variety, from China, where the gardeners 
aflect all manner of vegetable curiosities. The fruit is of small 
size, about two inches-in diameter, and so much flattened at the 
ends that only the skin and the flat stone remains, the fleshy 
part being crowded on either side. The tree is of rather 
dwarfish habit, and holds its leaves very late. The fruit is of 
very good flavour, and is well worthy of a place in the 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-anzled 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. 
Flowers large. 


79. Weepine Peacn. 


' Reid’s Weeping Peach. 


A peculiar variety, with pendant, weeping branches, and ¢ 
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 for a small garden, to furnish in 
succession. Freestones; Early York, White Imperial, 
Early Newington Freestone, Royal George, Grosse Mignonne, 
George IV., Crawford’s Early, Bergen’s Yellow, Noblesse, 
Brevoort, Malta, Late Red Rareripe, Druid Hill. Clingstones ; 
Large white Clingstone, Oldmixon, and Heath. 


* This variety kas been several times imported to this country and lost 
onthe way. Should any one of our amateurs now possess it, we shall be 
much gratified to receive buds of it. 


HISTORY AND CU! TURE. 50 


Selection of hardy and excellent sorts, for a northern latitude. 
George the Fourth, Yellow Rareripe, Early York, Morris Red 
Rareripe, Grosse Mignonne, Noblesse, White Imperial, Craw- 
ford’s Early, Favourite, Bellegarde Brevoort, Cucledge’s Fa- 
vourite, Morris’, White Rareripe, Large White Ciingstone. 

The bes: vurieties for forcing, are the Grosse Mignonne, No. 
blesse, Bellegarde,, Royal George White Imperial, Royai 
Charlotte, and Barrington. 


CHAPTER XXIII. 


THE NECTAPINE., 
Persica vulgaris (v.) Levis. Dec. Rosacee of botanists. 


Tue Nectarine is only a variety of the peach with a smooth skin 
(Peche lisse, or Brugnon of the French). In its growth, habit, 
and general appearance, it is impossible to distinguish it 
from the peach tree. The fruit, however, is rather ‘smaller, 
perfectly smooth, without down, antl is one of the most wax- 
like and exquisite of all productions for the dessert. In 
- flavour, it is perhaps scarcely so rich as tne finest peach, but it 
has more piquancy, partaking of the noyeau or peach leat 
flavour. 

The Nectarine is known in Northern {ndia, where it is called 
moondia aroo (smooth peach). It appears to be only a dis- 
linet, accidental variety of the peach, and this is rend®red auite 
certain, since there are several well known examples on record 
of both peaches and nectarines naving been produced on the 
same branch*—thus showing a disposition to return to the natural 
form. Nectarines, however, usually produce nectarines again 
on sowing the seeds,—but they also occasionally produce 
peaches. The Boston Nectarine originated from a peach 
stone. 

The Nectarine appears a little more shy of bearing in this 
country, than the peach, but this arises almost always from the 
destruction of the crop of fruit by the curculio, the destroyer ot 
all smooth-skioned stone fruit in sandy soils. It is quite hardy 
here whe-ever the peach will thrive, though it will not gene- 
rally bear large and fine .,uit unless the branches are 
shortened-in annually, as we have fully directed for the peach 
tree. 


* See London Gardener’s Magazine, Vol. 1, p. 471; Vol 14, p. 53. 


502 THE NECTARINE. 


With this easy system of pruning, good crops are reaaily 
aMtained, wherever the curculio is not very prevalent. 

Where this insect abounds, we must recommend the steady 
annual application of salt, spread over the surface of the ground, 
he surface being first made hard and firm. ‘This shouid be 
dene when the punctured fruit commences to drop. (See the 
Ylum for further remarks on this insect.) And we would, as a 
preventive to the attacks of the insect, recommend rags, dipped 
in coal tar,* to be hung in the branches for two or three weeks 
after the fruit is formed. ‘The coal tar should be renewed oc. 
casionally, as soon as it loses its powerful smell. . 

The culture of the nectarine is, in all respects, precisely 
similar to that of the peach, and its habits are also completely 
che same. It is longer lived, and hardier, when budded on the 
plum, but still the nurserymen here usually work it on the 
peach stock. 


Class I. - Freestone Nectarines. (Péches lisses, Fr.) \ 


[The same characters are used as in describing peaches, for which the 
reader is referred to that part]. 


1. Boston. §'Thomp. 


Lewis’ 
Perkins’ Seedling. } ote 

This American seedling is the largest and most beautifta of 
all nectarines. It was raised from a peach stone by Mr. T. 
Lewis of Beston. The origina! tree was, when full of fruit, 
destroyeds by boys, but the sort had been preserved by that 
most skilful cultivator, S. G. Perkins, Esq., and soon in his 
nands attracted attention by the uncommon beauty of its fruit. 
in 1821, this gentleman transmitted trees of this variety to the 
London Horticultural Society, of which he is a corresponding 
member, together with a very accurate drawing of the fruit 
grown by him, measuring eight and a half inches round, and 
“so beautiful, that its correctness was doubted abroad,’’ until 
Mr. Knight showed specimens grown there in 1823. The fruit, 
though not of high flavour, is excellent, the tree very hardy and 
productive, and one of the best for general standard culture. 
Mr. Perkins’ seedling, raised from the original Lewis tree, is 
quite identical, and we adopt the name of “ Boston ”’ nectarine, 
as the standard one. ‘Three trees of this sort covering fifty. 
five feet of wall at his place at Brookline, are now very beau. 
tifui objects. [See Broomfield Nectarine. ] 


* To be had very cheap at the city gas works 


xz 


FREESTONE NECTARINES. 508 


Leaves with globose glands. Fruit large and handsome, 
roundish oval. Skin, bright yellow, with very deep red cheek, 
shaded off by a slight mottling of red. Flesh yellow to the 
stone (which is small and pointed), sweet, though not rich, 
with a pleasant and peculiar flavour. First of September. 
Flowers small. 


2. Duc pu Textier’s. § Lind. Thomp. 


Du Tilliers. Duke de Tilley: 
Du de Tello. Du Tilly’s. 


A very exvellent Nectarine, considerably resembling the 
Elruge, but a much greater bearer. 

Leaves with reniform glands. Fruit rather large, roundish 
oblong, being slightly narrowed at the top, and broad at the 
base or staik. Skin pale green, with a marbled purplish-red 
cheek. Flesh greenish white, pale red at the stone, melting, 
juicy, sweet and good. Last of August. Flowers small. 


3. Downton. Thomp. 


The Downton is a seedling, raised by Mr. Knight. It is in 
quality, appearance, and season, an intermediate variety, be- 
tween the Violctte Hative and the Elruge, ripening a few days 
earlier than the latter. 

Leaves with reniform glands. Fruit large, roundish oval. 
Skin pale green, with a deep violet-red cheek. Flesh pale 
green, slightly red at the stone, melting, rich, and very good. 
Ripens about the 25th of August. Flowers small. 


4. Exrvee. § Thomp. 


Common Elruge. Bind. Anderson’s. of some 
Claremont. 1 Temple’s. English gardens. 
Oatlands. 


Spring Grove. incorrectly of many 


ha ar a i } American gardens. 
The Elruge is everywhere esteemed as one of the very 

finest Nectarines. It is an. English variety which has been a 

good while cultivated, and, with the Violet Hative, is con- 

sidered indispensable in every collection. In this country, 

hen the young wood is annually shortened-in, it bears good 

rops on standard trees, which ripen finely. 

_ Without this precaution, like almost all other nectarines, tha 

zit is small, poor, and ripens imperfectly. 

_ Leaves with reniform giands. Fruit of medium size, round. 


504 THE NECTARINE. 


ish-oval, the suture slight, except at the top, where it is dis 
tinctly marked. Skin with a pale green ground, but when 
fully exposed, it is nearly covered with deep violet, or blood 
red, dotted with minute brownish specks. Flesh pale green to 
the stone, or slightly stained there with pale red ; melting, very 
juicy, with a rich high flavour. Stone oval, rough, of a pale 
colour. Last of August and beginning of September. Flowers 
sraall. 


5. Farrcnttp’s Lind. Thomp. 
Fairchild’s Early. 


A very small, indifferent sort, only valued for its earliness, 
and scarcely worth cultivating when compared with the follow- 
ing. 

‘Leaves with reniform glands. Fruit small, about an inch 
and a fourth in diameter, round, slightly flattened at the top. 
Skin yellowish green, with a bright red cheek. Flesh yellow 
to the stone, rather dry, with a sweet, but rather indifferent 
flavour. Beginning of August. Flower small. 


6. Hunt’s Tawny. § Thomp. 


Hunt’s Large Tawny. 2 ;: 
Hunt’s Early Tawny. } pone 


This is the best, very early Nectarine. It is a very distinct. 
sort, with serrated leaves, and was originated in England abou 
thirty years ago. It is worthy of general cultivation, as it is 
not only early, but hardy, and an abundant bearer. 

Leaves serrated, without glands. Fruit nearly of medium 
size, roundish- Geka being considerably narrowed at the top, 
where there is a prominent swollen point; and the fruit is 
slightly enlarged on one side of the suture. Skin pale orange, 
with a dark red cheek, mottled with numerous russety specks. 
Flesh deep orange, juicy, melting, rich, and very good. — It 
ripens from the 5th to the 15th of August. Flowers small. 

(The accidental variation of this sort, described as Hunt’s 
Large Tawny, does not seem to have been permanently difle- 
rent from this.) 


7. Harpwicke SEepiine. Thomp. 
Hardwicke’s Seedling. 
A comparatively new variety, of high reputation, which we 


have lately received from Mr. T. Rivers. It was raised at 
Hardwicke House, in Suffolk, England, and has the reputati 


FREESTONE NECTARINES. 505 


F being “ one of the best and hardiest of nectarines, and a very 
axecilert bearer.”’ 

Leaves with reniform glands. Fruit very large, roundish, 
inclining to oval,and resembling the Elruge. Skin pale green, 
with a deep, violet-red cheek. Flesh pale green, slightly 
marhe with red at the stone, juicy, melting, rich, and high 
nav ured. End of August. 


8. Murrey. Ray. Thomp. 


Murry. Lind. 
Black Murry. 


Th- Murrey is an old English Nectarine, which, though of 
good quality, is rather a poor bearer, and is little known or 
cultivated in this country. 

Leaves with reniform glands. Fruit of medium size, round- 
ish-ovate, slightly swollen on one side of the suture. Skin 
pale green, with a dark red cheek. Flesh greenish white, 
melting, sweet, and of good flavour. Stone almost smooth. 
Ripens about the 20th of August. Flowers small. 


9. New Wuite. Thomp. 


Neat’s White. Linda. 
Flanders. 

Cowdray White. 
Emerton’s New White. 
Large White. 


he N-w White is the finest light skinned variety, and is a 
beautiful, hardy, and excellent nectarine, bearing abundant 
crops, und is well worthy to be generally planted. It is an 
English seedling, raised by the Rev. Mr. Neate, near London, 
fifty years ago, from the seed of the following variety. j 

. 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. 
Flowers large. 


10. Oxp Waite, Lind. Thomp. 


This nectarine is supposed to have been introduced from Asia 
‘nto England, about sixty years ago. It is much like the fore- 
going in flavour, perhaps a litile richer, but it is less hardy and 
productive. : ; 
Leaves with . glands. Fruit rather large, roundish 

3 


506 THE NECTARINE. 


oval. Skin white, slightly tinged with red. Flesh white, ter- 
der, juicy and rich. Early in September. Flowers large. 


11. Pirmaston’s Orance. Lind. Thomp. 


William’s Orange. 
William’s Seedling. 


The Pitmaston Orange, which is considered the best yewmo 
fleshed nectarine, was raised in 1816, by John Williams of 
Pitmastun, near Worcester, England. It is yet but little 
known, but will prove one of the best sorts for general cultiva- 
tion in this country. The tree is vigorous. 

Leaves with globose glands. Fruit large, roundish ovate, 
the base (towards the stalk) being broad, and the top narrow, 
and ending in an acute swollen point. Skin rich orange yellow, 
with a dark, brownish red cheek, streaked at the union of the 
two colours. Flesh deep yellow, but red at the stone; melting, 
juicy, rich, sweet, and of excellent flavour. The stone is 
rather small. Ripens middle and last-of August. Tlowers 
lavge. 

12. PrrersorovcH. Mill. Lind. Thomp. 


Late Green. 
Vermash (of some). 


This is the latest nectarine known. It is rather small, and 
of inferior quality, and scarcely deserves cultivation except to 
make complete a large collection. It was brought by Lord 
Peterborough, from Genoa to England. 

We doubt if this fruit is now in this country. ll the speci- 
mens that we have seen under this name, from different dis- 
tricts, being only the Elruge imperfectly grown. 

Leaves with 1eniform glands. Fruit rather small, roundish. 
Skin mostly green, or slightly tinged with dingy red on the 
sunny side. Flesh greenish white to the stone, somewhat juicy 
es tolerable flavour. It ripensearly in October. Flower 
amall. 


13. ViotetTE Hative Lind. Thomp. 


Early Violet. 2 PetiteViolet Hative. O FA 
Violet P. Mag Ss | Brugnon Hatif. 

Early Brugnon. £5 § | Violette Angervilliéres. 
Brugnon Red at the Stone. | “= *S | Violette Musquée. 

Hampton Court. & § 5 | Lord Selsey’s Elruge. 

Large Scarlet. SS 2 ~ | Violet Red at the Stone. 
New Scarlet. O'S'§ | Violet Musk. 

Aromatie. 


Lu 


CLINGSTONE NECTARINES. 507 


_The Violette Hitive, or Early Violet Nectarine, everywhere 
takes the highest rank among nectarines. It is of delicious 
flavour, fine appearance, hardy, and productive. Externally, 
the fruit is easily confounded with that of the Elruge, but it 
is readily distinguished by its dark coloured stone, and the 
deep red flesh surrounding it. The fruit is usually rather 
darker coloured. It is of French origin, and has been long 
cultivated. 

Leaves with reniform glands. Fruit rather large, roundish, 
narrowed slightly at the top, where it is also marked with a 
shallow suture. Skin pale yellowish-green, in ihe 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 Viotette Grosse (Thomp.) resembles the foregoing in | 
leaves and flowers, and general appearance. The fruit is, 
however, larger, but not so richly flavoured. 


Class II.—Clingstone Nectarines, (Brugnons, Fr.) 
14. BrooMFIELD. 
Lewis, (incorrectly, of some.) 


A handsome clingstone nectarine, of second quanty. It 19 
an accidental seedling, which sprung up in the garden of Henry 
Broomfield, Esq., of Harvard, Mass., and was first named and 
disseminated by S. G. Perkins, Esq. of Boston, thirty-five years 
ago. 

Leaves with obscure, reniform glands. Fruit large, round- 
ish. Skin rather dull yellow, with a dull or rather dingy red 
theek. Flesh yellow, and adheres closely to the stone, juicy, 
rather pleasant, but not high flavoured. First to the middle of 
September. Flowers small. 


15. Gotpen. Lang. Mill. Thomp. 


Orange. 
Fine Gold Fleshed. 


A very handsome looking nectarine, but of decidedly indit- 
ferent quality, when compared with many others. Its waxen 
appearance, when fully ripe, is very beautiful. It is an oid 
English variety. 

l.eates with reniform glands. Fruit of medium size, round- 


608 THE NECTARINE. 


ish, ovate. Skin of a fine bright, waxen yellow colour, with a 
small scarlet cheek. Flesh orange-yellow, firm, juicy, sweet, 
and tolerably good. It ripens about the 10th of September. 
Flowers small. 

Prince’s Goutpen Nectarine is of much larger size. It ripens 
about a week later, but is also only of second quality. Leaves 
with reniform glands. Flowers large. 


16. Newineton. Lang. Mill. Thomp. 


Scarlet Newington. Lind. Anderson’s. 

Scarlet. Anderson’s Round 

Old Newington. Rough Roman. 

Smith’s Newington, Brugnon de Newington 
French Newington. D’ Angleterre. 

Sion Hill. 


A very good clingstone nectarine, of English origin. It 
should be allowed te 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, 
marbled with dark red. Flesh firm, pale, but deep red next the 
stone, juicy, sweet and rich, with an excellent vinous flavour. 
Ripens about the 10th of September. Flowers large 


17. New1nerTon, Earty.§ Lind. Thomp. 


Early Black Newington. Lucombe’s Black. 
New Dark Newingten. 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 termi- 
nating with an acute swollen point at the top. Skin pale green 
in its ground, but nearly covered with bright red, much mar- 
bled and mottled with very dark red, and coated with a thin 
bloom. Flesh greenish white, but deep red at the stone, juicy, 


sugary, rich and very excellent. Beginning of September. 
Flowers large. 


18. Rep Roman. § Forsyth. Lind. Thomp. 


Old Roman. 
Roman. 


Brugnon Violette Musquée. O. Dua. 
Brugnon Musquée. 


THE QUINCE. 509 


The Red Roman is a very old European variety, havinz 
been enumerated by Parkinson, in 1629. It is still esteemed, 
both in Europe and this country, as one of the richest and best 
of clingstone nectarines. The tree healthy and productive. 

The Newington is frequently sold for the Red Roman in this 
country, and the true Roman is comparatively scarce. 

Leaves with reniform glands. Fruit large, roundish, a little 
flattened at the top. Skin greenish yellow, with a brownish, 
muddy, red cheek, which is somewhat rough, and marked with 
brown russetty specks. Flesh firm, greenish yellow, and deep 
red at the stone, juicy, with a rich, high vinous flavour. Ripen- 
ing early in September. Flowers large. 


Balestion of choice hardy Nectarines, for a small Garden. 
Early Violet, Elruge, Hardwicke Seedling, Hunt’s Tawny, 
Boston, Roman, New White. 


CHAPTER XXIV. 


THE QUINCE. 


Cydonia vulgaris, Dec.; Rosacee, of Botanists. 
Coignassier, of the French; Quittenbuum, German; iKivepeer, Dutch; 
Cotogno, Italian; and Membrillo, Spanish. 

S ; I 


Tre Quince is a well-known, hardy, deciduous tree, of smal) 
size, crooked branches, and spreading, bushy head. It is mdi. 
genous to Germany and the south of Europe; and it appears 
first to have attracted notice in the city of Cydon, in Crete oi 
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 
usually rather a shrub than atree. Its large white and pale 
pink blossoms, which appear rather later than those cf other 
fruit trees, are quite ornamental ; and the tree, properly 
grown, is very ornamental when laden in October and Novem. 
ber with its ripe golden fruit. 

Uses.—The Quince is, in all its varieties, unfit for eating 
raw. It is, however, much esteemed when cooked. For pre- 
serving, it is everywhere valued, and an excellent marmalaae 
is also made from it. Stewed, it is very frequently used, te 

43* 


510 THE QUINCE. 


communicate additional fiavour and piquancy to apple-tarts, 
pies, or other pastry. La Kngland, wine is frequently made 
from the fruit, by adding sugar and water, as L other fruit 
wines; and it is a popular notion ciere, that it has a most 
beneficial effect upon asthmatic patients. Dried Quinces are 
excellent. 

In this country, large plantations are sometimes made of ihe 
Quince; and as it is, in good soil, a plentiful bearer, it is 
considered one of the most valuable market fruits. The Apple 
quince is the most productive and saleable; but as the Pear 
quince ripens, and can be sent to market much later, it fre- 
quently is the most profitable. 

PropaGaTion.—The Quince is easily propagated from seed, 
Jayers, or cuttings. From seeds the quince is somewhat 
liable to vary in its seedlings, sometimes proving the apple- 
shaped and sometimes the pear-shaped variety. Cuttings, planted 
in a shaded situation, early in the spring, root very easily, and 
this is perhaps the simplest and best way of continuing a good 
variety. ‘lhe better sorts are also frequently budded on com- 
mon seedling quince stocks, or on the common thorn. 

Quince stocks are extensively used in engrafting or budding 
the Pear, when it is wished to render that tree dwarf in its 
habit. 

Sor, 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 cften knotty and inferior. 

This practice is a very erroneous one. No tree is more 
benefited by manuring than the quince. In a rich, mellow, 
deep soil, even if quite dry, it grows with thrice its usual 
vigour, and bears abundant crops of large and fair fruit. It 
should, therefore, be planted in deep and good soil, kept in 
constant cultivation, and it should 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, be- 
ing quite sufficient. Thinning the fruit, when there is an over- 
crop, improves the size of the remainder. ‘Ten feet apart is a 
suitable distance at which to plant this tree. 

The Quince, like the apple, is occasionally subject to the 
attacks of the. borer, and a few other insects, which a little 
care will prevent or destroy. For their habits we refer the 
reader to the apple. 

VARIETIES.—Several varieties of the common Quince are 
enumerated in many catalogues, but there are in reality only 
three distinct forms of this fruit worth enumerating, viz: 


{TS VARIETIES. 61) 
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 inferiour varieties of the apple quince. The 
true one bears fruit of the size of the largest apple, fair and 
smooth, and a fine golden colour. 


2. PEAR-SHAPED QuincE. 'Thomp. 


Oblong Quince. 
Coignassier pyriforme, of the French. 
Cydonier sub. v. pyriform, Hort. Brit. 


The pear-shaped quince is dryer and of firmer texture than 
the foregoing. It is rather tough when stewed or cooked, the 
flesh is less lively in colour, and it is therefore much less esteem- 
ed than the apple-shaped variety. The fruit is of medium size, 
oblong, tapering to the stalk, and shaped much like a pear 
The skin is yellow. The leaves are oblong-ovate. It ripens 
about a fortnight later, and may be preserved in a raw state 
considerably longer. 


3. Portucat Quince. ‘lhomp. 


Cydonia Lusitanica. Hort. Brit. 
Coignassier de Portugal, of the French. 


The Portugal quince is rather superior to all others in quality, 
as it is less harsh, stews much better, and is altogether of milder 
flavour, though not fit for eating raw. For marmalade and baking 
it is much esteemed, as its flesh turns a fine purple or deep 
crimson when cooked. © 

The leaf of the Portugal Quince is larger and broader than 
that of the common quince, and the growth of the tree is 
stronger. It is therefore preferred by many gardeners for 
stocks on which to work the pear. 

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 a shy bearer, whicn 
is the reason why it has never been so generally cultivated as 


the Apple Quince. 


512 THE RASPBERRY. 


Ornamental Varieties.—There are two or three ornamental 
varieties of the quince, which are natives of China and Japan, 
and are now among the most common and attractive of our 
garden shrubs. They are the following :— 


4. JAPAN QUINCE. 


Cydonia Japonica. Dec. 
Pyrus Japonica. Thunberg. 


The Japan Quince is a !ow 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 flow: rs, is dark green, very hard, 
and having a peculiar and not unpleasant smell. It is entirely 
useless. 

The Wuirte, or BLusu Laces Quince (C. jap. fl. albo), resem- 
bles the foregoing, except that the flowers are white and pale 
pink, resembling those of the cc mmon apple-tree. 


5. CHInEsE QUINCE. 


Cydonia Sinensis. Dec. 


We have had this pretty shrub in our garden for several 
years, where it flowers abundantly, but has, as yet, produced 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. 


CHAPTER XXV. 
THE RASPBERRY AND BLACKBERRY 


1. Tue RaspBerry 


Rubus Ideus, 4: Rosacee, of botanists. 
Framboisier, of the French; Himbeerestrauch, German; FramBees 
Dutch ; Rova ideo, Italian ; ; and Frambueso, Spanish, 


Tue Raspberry is 3 low deciduous shrub, which in several 
forms is common in the woods of both Europe and America. 


SOIL AND CULTURE. 514 


The large fruited varieties most esteemed in our gardens hava 
ali originated from the long cultivated Rubus ideus, or Mount 
Ida bramble, which appears first to have been introduced inte 
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. 

Usrs.—The raspberry is held in general estimation, not only 
as one of the most refreshing and agreeable sub-acid fruits for 
the dessert, but it is employed by almost every family in making 
preserves, jams, ices, sauces, tarts and jellies; and 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, wher. 
there is comparatively little else, this is one of the most invalu. 
able fruits, and, with the strawberry, generally commands tha 
attention of those who have scarcely room for fruit trees. It is, 
next to the strawberry, one of the most wholesome berries, and 
not being liable to undergo the acetous fermentation in the 
stomach, it is considered beneficial in cases of gout or rheu. 
matism. 

PropacatTion.—The raspberry is universally propagated by 
suckers, or offsets, springing up from the main roots. Seeds ara 
only planted when new varieties are desired. The seedlings 
come into bearing at two or three years of age. 

Soit anp Cutture.—The best soil is a rich deep loam, rather 
moist than dry, but the raspberry will thrive well in any soil 
that is rich and deep, provided it is fully exposed to the sun 
and air. 

In making a plantation of raspberries, choose, therefore, an 
open sunny quarter of the garden, where the soil is good and 
deep. Plant the suckers or canes in rows, from three to four 
feet apart, according to the vigour of the sort. Two or three 
suckers are generally planted together, to form a group or stoo/, 
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. ‘Tc 
perform this, examine the stools in April, and leaving the strong- 
est shoots or suckers, say about six or eight to each stool, cut 
away all the old wood, and all the other suckers (except such 
as are wanted for new plantations). The remaining shoots 
should have about a foot of their ends cut off, as this part of the 


d14 THE RASPBERRY 


wood is feeble and worthless. With a light top-dressing of 
manure, the ground should then be dug over, and little other 
care will be requisite during the season. 

When very neat culture and the largest fruit are desired, more 
space is left between the rows, and after being pruned, the canes 
are tied to long lines of rods or rails, like an espalier, by which 
means they are more fully exposed to the sun and light, and 
the ground between the rows is kept cropped with small vege- 
tables. . 

A fine late crop of raspberries is readily obtained by cutting 
down the canes over the whole stool, in the spring, to within a 
few inches of the ground. ‘They will then shoot up new wood, 
which comes into bearing in August or September. 

We have found a light application of salt given with the top- 
dressin: of manure in the spring, to have a most beneficial 
effect o1 the vigour of the plants, and the size of the fruit. 

A plantation of raspberries will be in perfection at the thir 
year, and after it has borne about five or six years, it must be 
broken up, and a new one formed, on another plot of ground. 

In New England, and the northern part of this State, the 
Antwerp raspberries are often liable to be killed to the ground 
by severe winters. In such situations, it is customary to prune 
them in fail, after which the canes are bent down, and covered 
lightly with earth or branches of evergreens till spring. Here, 
and to the south of this place, this is not necessary. 

Vanrietizs.—The finest raspberries in general cultivation for 
the dessert, are the Red and the White Antwerp. The Franconia 
is a fine, large, and productive variety, greatly esteemed at 
the North and East, as being hardier and later in ripening 
than the Antwerp. The Fastolff is a new and uncommonly 
fine fruit, which deserves a place in every garden. The com- 
mon American Red is most esteemed for flavouring liqueurs 
or making brandy, and the American Black is preferred by most 
oersons for cooking. The Ever-bearing and the Ohio Ever. 
bearing, are valuable for prolonging the season of this fruit till 
late frosts. 


1. Antwerp, Rep.§ P. Mag. Thomp. 


New Red Antwerp Burley. 
True Red Antwerp Knevet’s Antwerp. 
Howland’s Red Antwerp. Framboisier 2 Gros Fruit. 


The Red Antwerp is the standard variety for size, flavour, 
and productiveness, wherever it is known. It is a Dutch 
sort, originally from Antwerp city. It bears early and abun- 
dantly with us, and is one of the most profitable native fruits. 

Fruit very large, conical, dull red ; flavour rich and sweet. 


VAHEIETIES. 515 


Canes moderately strong, yellowish green, becominy pale browr 
early in-autumn, covered below with dark brown bristles; bu 
the upper portions, especially, of the bearing wood, nearly 
smooth. Leaves large, plaited. The fruit commences ripen. 
ing about the 10th of July, rather before the other varieties. 

The Common Rep ANTWERP, as known in this country, 1s a 
very inferior variety of the foregoing, with fruit half the 
size, less conical, and canes stronger, and more inclined to 
branch. It is not worth cultivating when compared with the 
foregoing, though it is almost universally known as the Red 
Antwerp, in this country—whence we are often obliged to call 
the foregoing the true, or New Red Antwerp, to prevent its 
being confounded with the common and inferior sort. 


2. ANTWERP, YELLow.§ Thomp. Lind. 


White Antwerp. - 
Double Bearing Yellow. 


The Yellow Antwerp is the largest and finest light colourecé 
raspberry, and indispensable to every good garden. 

Fruit large, nearly conical, pale yellow, sweet and excellent. 
Canes strong and vigorous, light yellow, with many bristles or 
spines. Ou successive suckers, which shoot up, this raspberry 
will frequently continue somewhat in bearing for months. 


8. AMERICAN Rep. 


Common Red. 
English Red (of some). 
Rubus Strigosus (Michz).* 


The Common Red Raspberry is a native of this, and all the 
middle states. It ripens nearly a week eariier than the Ant- 
werps, bears well, and though inferior in flavour and size 
to these sorts, is esteemed by many persons, particularly for 
flavouring liqueurs. 

Fruit of medium size, roundish, light red, pleasant sub-acia 
in flavour. Shoots very vigorous, long, upright, and branch. 
ing; grows from six to ten feethigh. Light shining brown, with 
purplish spines. Leaves narrow, light green. 


4. AMERICAN Brack. 


Common Black-cap. 
Black Raspberry. 
Thimble-berry. 
Rubus Occidentalis 


* This strongly resembles the Common Red Raspberry of Europe, R. 
Idous. but according to Torrey and Gray is quite distinct. 


616 THE RASPBERRY. 


This raspberry, common in almost every field, with loag 
rambling purple shoots, and flattened small black berries, is 
everywhere known. It is frequently cultivated in gardens, 
where, if kept well pruned, its fruit is much larger and finer 
Its rich acid flavour renders it, perhaj's, the finest sort for 
kitchen use—tarts, puddings, &c. It ripens later than other 
raspberries. 

The American Wuite resembles the fcregoing in all respects, 
except in the colour of its fruit, which is pale yellow or white. 


5. Barnet. P. Mag. Thomp. 


Cornwall’s Prolific. 
Cornwall’s Seedling. 
Lord Exmouth’s, 
Large Red. 


The Barnet is a very large and fine-English variety, conside- 
rably resembling the Red Antwerp; it ripens early, and is very 
productive, though not so good a market fruit, as it does not 
bear carriage well. 

Fruit very large, roundish-conical, bright transparent pur. 
plish red, flavour very rich and agreeable. Canes long, yellow 
ish green, branching much more, especially towards the ground, 
than the Red Antwerp, and covered with numerous slende: 
bristles, which are stronger towards the top of the cane. They 
become dull brown early in autumn. Bearing shoots nearly 
smooth, 


6. BrentForp Canz. Thomp. 


A pretty good fruit, though much inferior to the best. Fruit 
of medium size, oval-conical, dark dull rec Canes strong, 
branching, with purplish prickles. 


7. Cretan Rep. Pom. Man. 


A rather late variety, of good quality, introduced some years 
ago from the Mediterranean. Its lateness renders it valuable, 
but it is inferior to the Franconia, which has taken its place in 
most of our gardens. It is a hardy sort. 

Fruit of medium size, globular, inclining to conical, deep 
purplish-red, sub-acid and good. Canes upright, branches 
dark grey, with few bristles. Leaves rather narrow; dark 
green, but very light coloured on the lower side. It ripens about 
two weeks after the Whie Antwerp, and ccntinues several 
weeks in perfection. 7 3 


VARIETIES 517 


®&. Dovsie Bearinc. Thomp. 


Perpetual Bearing. 
Siberian. 
Late Cane. 


A very good variety of the Antwerp Raspberry, chiefly es. 
eemed for its habit of bearing late in the season. A finer crop, 
which will continue ripening till late frosts, is obtained by cut. 
ng down the shoots to within a few inches of the hy every 
spring. It is a hardy variety. 

There is a Twice Bearine Raspberry known in some gardens 
in this country, which is an inferior small fruit, and bears 
sparingly. 


9. Franconia.§ 


The hardiest large Raspberry, very productive, and very 
excellent. It was imported from Vilmorin, of Paris, under this 
name (which does not appear in any foreign catalogues) by S. 
G. Perkins, Esq., of Boston, some years ayo. It flourishes ad- 
mirably in New England, and north of us, where the climate is 
too cold for the Antwerps, and is by far the finest variety for a 
northern latitude. Its crops are abundant, the fruit is firm, 
and bears carriage to market well, and it ripens about a week 
or ten days later than the Red Antwerp. It is perhaps the 
finest sort for preserving. 

Fruit very large, obtuse conical, dark purplish red, of a rich 
acid flavour, more tart and brisk than that of the Red Antwerp. 
Canes strong, spreading, branching, yellowish brown, with 
scattered, rather stout, bristles. Leaves rather narrow, ard 
long, deep green. 


10. Fastorrr.§ 


The Fastolff Raspberry is a new English variety of the 
highest reputation. It derives its name from having originatea 
near the ruins of an old castle, so called, in Great Yarmouth. 
It fruited with us last season, and fully sustained its character 
as the finest Red Raspberry known. The fruit is of the richest 
flavour, and is borne for a long time in succession. It ripens 
about the same time as the Red Antwerp. 

Fruit very large, obtuse, or roundish conical, bright purplish 
red, very rich and high flavoured. Canes strong, rather erect, 
branching, light yellowish brown, with pretty strong bristles. 

44 


518 THE BLACKBERRY. 
11. Kwnever’s GIAnt. 


A capital English Raspberry, a variety of Red Antwerp, 
ripening among the very earliest. Its canes are very strong, 
and quite hardy. The fruit is very large, conical, deep red, 
and of excellent flavour 


12. NortTingHam ScARLET. 


An excellent variety, introduced from England by Col. 
Wilder, of Boston. He considers it the richest in flavour of 
any of the older varieties. The fruit is red, obtuse-conical, of 
medium size. 


13. Onto, 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 settlement, in Ohio. It is precisely like the American 
Black Raspberry, or Black-cap, in all respects, except that it 
has the valuable property of bearing abundant crops of fine fruit, 
till late in the season. We have seen a quart gathered from a 
single plant, on the Ist day of November. It deserves a place 
in every large garden. 


14, Victoria. 


A new English seedling of high reputation, not yet fairly 
tested here. It is said to resemble and fully equal the Red 
Antwerp, in size and flavour, and to be everbearing in its habits 
—producing an abundant crop from July to December, on nu- 
merous side branches which it throws out, from eighteen inches 
to two feet long. Its value will soon be fully proved in this 
country. 


Il. Tue BriackBerry.. 


There are several species of the Bramble indigenous to this 
vouutry, which produce eatable fruit, but the two best for the 
table, or for cooking, are the Low Blackberry, a trailing shrub, 
and the High Blackberry, a bush about four or five feet high. 

The fruit is larger than that of the Raspberry, with fewer and 
larger grains, and a brisker flavour. It ripens about the last 
ef July, or early in August, after the for ner is past and is 


VARIETIES. $13 


much used by all classesin this country. The sorts are seldom 
cuitivated in gardens, as the fruit is produced in such great 


~abundance in a wild state; but there is no doubt that varieties 


of much larger size, and greatly superiour flavour, might be 
produced by sowing the seeds in rich garden soil, especially if 
repeated for two or three successive generations. 


1. Low BuacKkBEerry. 


Trailing Blackberry. 
Dewberry. 
Rubus Canadensis. Lin. 


A low, trailing, prickly shrub, producing large white blos 
soms in May, and very large roundish-oblong black fruit in 
midsummer. Leaflets from three to fivein number. The fruit, 
when in good soil, and fully exposed to the sun, is high flavour- 
ed, sweet, and excellent. ° 


2. Hicu. BLackBerry. 


Bush Blackberry. 
Rubus Villosus. Tor. and Gray. 


' Thisis an erect growing blackberry, the stems tall, and moie 
or less branching. In its foliage it resembles the foregoing, 
but its flowers, which are white, are smaller. ‘The fruit is also 
sinaller, rounder, not so dark coloured (being reddish-black), 
and though good, is seldom so juicy or high flavoured. 

There is a variety, cultivated abroad, with white fruit. 


Ornamental Varieties. 'The Dougie-WuitTE-BLossomED, and 
Dovste Pinx-BLossomeD Bramstes, are beautiful climbing 
shrubs, of remarkably luxuriant growth, which may be trained 
for a great length in a season, and are admirably adapted for 
covering walls and unsightly buildings. The flowers are like 
small double roses, and are produced in numerous clusters in 
June, having a very pretty effect. North of New York these 
climbers are rather tender in severe winters. 

Tae Rose Frowerinc 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 orna- 
mental plantations. 


520 THE STRAWBERRY. 


CHAPTER XXV.. 
THE STRAWBERRY. 


Fragaria (of species) L. Rosacea, of botanists. 
Frasier, of the French; E7rdoeerpflanze, German, Aadbezie, Dutch 
Pianta di Fragola, Italian; and Fresa, Spanish. 


Tue Strawberry is the most delicious and the most wholesome 
of all berries, and the most universally cultivated in all gardens 
of northern climates. It is a native of the temperate latitudes 
of both hemispheres,—of Europe, Asia, North and South Ame- 
rica; though the species found in different parts of the world 
are of distinct habit, and have each given rise, through cuiti- 
vation, to different classes of fruit—scarlet strawberries, pine 
strawberries, wood strawberries, hautbois, &c. 

The name of this fruit is popularly understood to have arisen 
from the common and ancient practice of laying straw between 
the plants to keep the fruit clean. In the olden times the vari. 
ety of strawberry was very limited, and the garden was chiefly 
supplied with material for new plantations from the woods. Old 
Tusser, in his “Five Hundred Points of Good Husbandry,” 
points out where the best plants of his time were to be had, and 
turns them over, with an abrupt, farmer-like contempt of little 
matters, to feminine hands :— 


‘“‘ Wife, into the garden, and set me a plot 
With strawberry roots, of the best to be got; 
Such growing abroad, among thorns in the wood, 
Well chosen and picked, prove excellent good.” 


The strawberry belongs properly to cold climates, and though 
well known, is of comparatively little value in the south of 
Europe. Old Roman and Greek poets have not therefore sung 
its praises; but after that line of a northern bard, 


‘* A dish of ripe strawberries, sraothered in cream,” 


which we consider a perfect pastoral idyl (as the German 
school would say), in itself, nothing remains to be wished for. 
We have heard of individuals who really did not, by nature, 
relish strawberries, but we confess that we have always had 
the same doubts of their existence as we have of that of the 
unicorn. 


at 
CULTURE. 52. 


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 Linnzeus 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 Suit. The strawberry propagates itselt 
very rapidly by runners* which are always taken to form new’ 
plantations or beds. These are taken off the parent plants 
early in Avgust, and either planted at once where they are to 
grow, or put out in nursery beds, or rows, to get well established 
for the next spring planting. When the parent plants have be- 
come degenerated, or partially, or wholly barren, we should avoid 
taking the runners from such, and choose only those which grow 
from the most fruitful ones. In order to be sure of the latter 
point it is only necessary to mark the best bearing plants by 
small sticks pushed into the bed by the side of each when the 
fruit is in perfection. Some varieties,.as the Prolific Hautbois, 
the English wood, and the Large Early Scarlet, are not liable 
to this deterioration, and therefore it is not necessary to select 
the runners carefully ; but others, as the Pine strawberries, and 
some of the Scarlets, are very liable to it, and if the runners are 
taken and planted promiscuously, the beds, so made, will be 
nearly barren. 

The best soil for the strawberry is a deep, rich, loam. Deep 
it must be, if large berries and plentiful crops are desired; and 
the wisest course, therefore, where the soil is naturally thin, lies 
in trenching and manuring the plot of ground thoroughly, be- 
fore puttiag out the plants. But even if this is not necessary 
it should be dug deeply, and well enriched with strong manure 
veforehand. 

The best exposure for strawberries is an open one, fully ex- 
posed to the sun and light. 


* Excepting the Bush Alpines, which have no runners, and are propa 
gated by division of the roots. 
44* 


& 
622 THE STRAWBERRY. 


CuLture 'N rcws. The finest strawberries are always ob 
tzined when the plauts are kept in rows, at such a distance apart 
as to give sufficient space for the roots, and abundance of light 
and air for the leaves. 

In planting a plot of strawberries in rows, the rows shouid te 
wo 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 
ve kept down by cutting them off at least three times a year, and 
the ground must be maintained in good order by constant dress- 
ing. During the first year a row of any small vegetables may 
be sown in the spaces between the rows. Every autumn, if the 
plants are not luxuriant, a light coat of manure should be dug 
in between the rows; but if they are very thrifty it must be 
omitied, as it would cause them to run too much to leaf. 

A light top-dressing of leaves, or any good compost, applied late 
in the fall, though not necessary, greatly promotes the vigor of 
the plants, and secures the more tender kinds against the effects 
of an unusually cold winter. Before the fruit ripens, the 
ground between the rows should be covered with straw, or light 
new-mown grass, to keep it clean. 

A plantation of this kind in rows, will be found to bear the 
largest and finest fruit, which, being so fully exposed to the 
sun, will always be sweeter and higher flavoured than that 
grown in crowded beds. A plantation in rows is generally 
in full perfection the third year, and must always be renewed 
after the fourth year. 

CULTURE IN ALTERNATE sTRIPs. A still more easy and eco- 
nomical mode is that of growing the strawberry in alternate 
strips. 

Karly 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 cvat of stable manure, pulverizing 
well and raking the top soil. Strike out the rows, three feet 
apart, with a line. The plants should now be planted along 
each line about a foot apart in the row. They will soon 
send out runners, and these runners should be allowed to take 
possession of every alternate strip of three feet—the other strip 
being kept bare by coatinually destroying all runners upon it, 
the whole patch being kept free of all weeds. ‘The occupied 
strip or bed of runners will now give a heavy crop of strawber- 
ries, and the open strip of three feet will serve as an alley from 
which to gather the fruit. After the crop is over, dig and pre- 
pare this alley or strip for the occupancy of the new runners 
for the next season’s crop. The runners from the old strip will 
now speedily cover the new space aliotted to them, and will per- 
haps require a partial thinning out to have them evenly dis- 
tributed. As soon as this is the case, say about the middle of 


° 


FERTILE AND BARREN PLANTS. 523 


August. dig under the whole of the old plants with a light coa: 
of manure. The surface may be then sown with turnips or spin. 
age, which will come off before the next season of fruits. 

In this way the strips or beds, occupied by the plants, are re. 
yersed every season, and the same plot of ground may thus ds 
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 veds 
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 ma- 
turity may be hastened ten days, is that of throwing up a ridge 
of soil three feet high, running east and west, and planting 
it in rows on the south side. (The north side may also be 
planted with later sorts, which will be somewhat retarded in 
ripening.) The best early sorts for this purpose are Duke of 
Kent, and Large Early Scarlet. 

Staminate and Pisti/late Plants.—A great number of experi. 
ments have been made, and a great deal has been written lately, 
mn this country, regarding the most certain mode of producing 
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 prac- 
tised at Cincinnati, large crops may be obtained every year. 

The Cincinnati culitvators divide all Strawberries inte two 
classcs, characterized by their b/ossoms. The first of these they 
call staminate (or malc), from the stamens being chiefly deve- 
loped ; the second are called pistillale (or fcmale), from the pistils 
being chicfly developed. ~ 

The first class, to which belong various sorts, as Keen’s Seed- 
ling, British Qucen, ete., usually in this climate bear uncertain 
erops, from the fact that only a part of the blossoms develop the 
pistils sufficiently to swell into perfect fruit. 

The second class, to which ‘belong various other sorts, such as 
Hovey’s Scedling, Black Prince, etc., producing only pistil-bear- 
ing flowers, do not sct fruit at all when grown quite apart by 
themsclvcs ; but when grown near a proper number of staminate 
olants, so as to be duly fertilized by them, they bear much larger 


624 THE STRAWBERRY. 


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, fer the market of Cincin- 
nati, in which are sold six thousand bushels of strawberries annu. 
ally, is supplied more abundantly and regularly than perhaps 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 pista. 
late, varicities—as they are found to be permanent in these charac- 
ters. We have, accordingly, designated these traits in the de- 
scriptions of the varieties which follow. 

Upon the relative proportion of staminate to pistillate plants, 
cultivators are not absolutely agreed. Where, however, such 
hardy sorts as the Large Early Scarlet, or the Duke of Kent, are 
chosen for staminates, it is sufficient to plant one-fourth 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, ( pisted/ate,) 
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: 5S representing staminate, and P pistillate, varieties. 

In planting in beds, the same cours: 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 s‘de by 
side). 

Nothing is easier than to distinguish the two classes 
of strawberries when in blossom. In one, the stazmi- 
nate, the long yellow anthers (a), bearing the fine dust 
or pollen, are abundant; in the other, the pisié//ate, 
only the cluster of pistils (0), 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). 


UMaASTITVIIVUVU UU 
WLR US SUT VTVU VU UU DAM 
QRRNRNW CGT UNIV UV VV URARamM 


Fig. 211. Strawberry Blossoms. 


Perfect blossom. Staminate blossom. Pistillate blossom 


—— 


SCARLET STRAWBERRY. 525 


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 
nerhaps so large as some of the most prolific of the pistillates de 
when fertilized. To this belong the common English Wood Straw- 
berries 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 character and 
habits of the larger staminate and pistillate varieties. Fig. 211 
(d) shows the blossom of this class of strawberries. 

Vanieties.—The varieties of this fruit are very numerous, 
indeed quite unnecessarily so for all useful purposes. ‘They 
have chiefly been originated abroad within the last thirty years. 
The different species from which the varieties have been raised, 
have given a character to certain classes of Strawberries, 
pretty distinctly marked. Thus, from our own Wild Straw- 
berry, or Virginia Scarlet, as it is called abroad, have origin. 
ated the Scarlet Strawberries; from the Pine or Surinam 
Strawberry has been raised the class called Pines. From the 
common Wood Strawberry of Europe, another class, comprising 
the Woods and Alpines. Beside, there are the Hautbois, from 
a sort, anative of Bohemia, the Chili Strawberries, from South 
America, the Green Strawberries, and the Black Strawberries. 

Of these the Pines and the Scarlets are the largest and highest 
flavoured. ‘The Wood and Alpine Strawberries are valuable 
for bearing a long time, and parting freely from the hull or 
stalk, in picking. 


626 THE STRAWBERRY. 


Class I. Scarlet Strawberries. 


[Flowers stall. Leaves rather long, of thin texture, aud rather light 
colour, with sharp serratures; the fruit of a bright colour, and a sub-acid 
flavour; the seed sunk in ridged intervals. Fruit medium or large, acid 
or sub-acid.] 


1. Bisnop’s OrancE.§ 


Bishop’s New. 
Orange Hudson Bay : 


A handsome and very highly flavoured variety, which has 
proved of the finest quality, in-the Middle States, when planted 
in rich, deep, sandy soils. The fruit is a beautiful light scarlet, 
somewhat approaching orange—of large size, very regularly 
shaped, conical, borne in large clusters lying on the surface. 
Flesh firm. Flavour very high. Leaves hairy. Ripens rather 
late, and bears well. __Pistillate. 


2. Brack Roseserry. ‘Thomp. 


A good, nearly round Strawberry, of rather large size, and 
a fine, dark, purplish-red colour. Flesh firm, with an excel- 
lent, rather peculiar flavour. Only a moderate bearer. 


3. Dunvee.§ 


A capital Scotch variety, extensively cultivated here, and 
esteemed for its great productiveness and hardiness. Leaves 
very long, foot-stalks and fruit also, supported on long stalks 
in large clusters. Fruit pretty large, roundish oval, regularly 
formed, and of a fire light scarlet. Flesh firm, and of a rich 
acid flavour. It ripens pretty late—at the same season as the 
Hudson Bay.  Pistillate. 


4. Duxe or Kenr’s Scartetr. Thomp. 


Austrian Scarlet, Lind. Globe Scarlet. 
Nova Scotia Scarlet. Early Prolific Scarlet, &c. 


We have long cultivated this, which is the eariiest of all 
Strawberries. The fruit is rather small, and the sort is alto- 
gether inferior to the large Early Scarlet which ripens a week 
later. Still, it is valuable where the earliest fruit is desired 
Fruit small, varying from roundish, to long conical; bright 
scarlet: flavour sharp and goo!. Ripens here in the middle 
or last of May. Flowers staminate. 


’ SCARLET STRAWBERRIES. 327 
fh. Grove Env Scartet. Thomp. 
Atkinson Scarlet. 


A very handsome English Strawberry, but not esteemed here 
so much as the Large Early Scarlet. Leaves very widely 
serrated. Fruit of medium size, very bright vermillion scarlet, 
gicbular and flattened. Seeds slightly imbedded. Flesh of a 
pleasant, mild flavour. Ripens pretty early. Staminate. 


6. Hupson’s Bay. Thomp. 


Hudson. American Scarlet. (af some.) 
Late Scarlet. York River Scarlet. ete. 


The Hudson Strawberry is perhaps more celebrated than 
any other for the markets of Philadelphia and New-York. Its 
great firmness enables it to bear carriage well, and its deep 
acid flavour, and the late season at which it ripens, have made 
it the most popular sort for preserving. 

Fruit pretty large, ovate (with a neck), of a rich dark shining 
red. Seeds deeply imbedded. Flesh very firm, of a high, but 
brisk acid flavour. It should therefore be allowed to hang late 
Ripens late, after most of the scarlets are gone. Hudson’s Bay. 


7. Larce Earty Scarztet. Pom. Man. 


The finest of all very early Strawberries, a regular, very 
abundant, and excellent bearer and indispensable in every gar- 
den. The flowers generally perfect It is an American va- 
riety, the leaves rather broad, and the flowers larger than the 
most of its class. It is so superiour to the Old Scarlet as to 
entirely supersede it wherever known. 

Fruit pretty large, roundish ovate, regularly formed, hand- 
some light scarlet, seeds deeply imbedded. Flesh tender, of a 
rich, excellent flavour. Ripens before all the other sorts, but 
Duke of Kent’s Scarlet. Staminate. 


8. Metuven’s ScarteT. Thomp. 


Methven Castle. 
Southampton Scarlet. 
Warren’s Seedling. 


An immense fruit, but hollow and of rather coarse flavour. 
The leaves are very broad. Fruit of the largest size, roundish 
or cockscomb shaped, rather dull scarlet. Flesh soft, and of in- 
different flavour. Seeds not deeply imbedded. Ripens at me. 
dium season. 


528 PINE STRAWBERRIES. 


(About Philadelphia, this sort was, a year or two ago, pretty 
generally cultivated as the Keen’s Seedling, a very different 
fruit. ] 


9. MELON. 


A very good Scotch variety of dwarfish habit, and quite pro- 
ductive. Fruit of medium size, roundish, of very darkish co- 
lour ; flavour rich and good. 


10. Oxp Scartet. Thomp. 


Original Scarlet. Scarlet. 
Virginia Scarlet. Early Scarlet. 


This is the common wild strawberry of this country, and is 
the type of the class. It is here quite supplanted by the Large 
Early Scarlet. Fruit roundish-conical, bright scarlet, and 
deeply imbedded ; flesh of good flavour. It ripens }-retty early, 
three or four days after the Large Early Scarlet. Staminate. 


11. RoseBERRY. 


Aberdeen, 
Roseberry. 
Scotch Scarlet. 


A very good Strawberry not so much liked here as the Dun- 
dee, another Scotch variety. The fruit-stalks are short. It 
ripens gradually’ in succession, with a very short neck, dark 
red. Flesh firm, of tolerably good flavour. Ripens at a me- 
dium season. Flowers pistillate. 


Class Il. Pine Strawberries.* 


[Flowers large, leaves rather broad, dark green with obtuse serratures, 
seeds prominent, on a smvoth surface, fruit large, rich and sweet.] 


12. Brack Prince. Thorp. 
Black Imperial. 


The Black Prince which we imported a few years since from 
England, proves a variety of rare merit for this climate. The 
plants are very hardy, the fruit very handsome and large, al- 
ways very dark polished red—almost black, roundish, or ovate 


* We include in this class the small class of BLack STRAWBERRIES of 
the English authors, which we do not think need really be considered dis- 
tinct from the Pines, to which they have so much affinity. 


i NE ee 


PINE STRAWBERRY. 529 


depressed ; seeds slightly imbedded ; flesh firm, very rich and 
high flavoured. It always bears heavily almost without care 
with us. It is highly worthy of a general trial in different sec 


tions of the country. Flowers pistillate. 


18. Brewer’s EmMreror. 


A recent English variety. It may be compared in size and 
flavour to Keen’s Seedling, with the great superiority for our 
climate, of being quite hardy and an abundant bearer. Fruit 
large, ovate, dark red, excellent. Medium season. Staminate. 


14. Downton. Thomp. 
Knight’s Seedling. 


A very rich flavoured late Strawberry, but so uncertain in 
its crops as to have been nearly abandoned by our cultivators, 
The leaves are smal] and light green, but with the coarse ser- 
ratures of this class. Fruit-stalks very long and upright. 
Fruit pretty possi with a neck, ovate, or cockscomb-shaped, dark 
purplish scarlet ; grains net deeply imbedded ; flesh firm, very 
rich and aromatic. Flowers staminate. 


15. Exiton. ‘Thomp. 
Elton Seedling. Lind. 


A very delicious, and very late Strawberry, ripening some 
time after most varieties have passed by. The plants are ra- 
ther tender, and north of Philadelphia, require a slight covering 
of straw in winter, which the amateurs will not grudge so 
excellent uw sort. Leaves rather smaller and paler than in most 
of this class. 

Fruit large, ovate, most frequently cockscomb-shaped ; glossy, 
light red at first, but w hen fully ripe, dark red; flesh "ratte 
firrn, witha very rich flavour. Flowcrs staminate. 


45 


530 fHE STRAWBERRY. 


16. Hovey’s Scepiixe. § Hov. Mag. 


This splendid Strawberry was raised, in 1834, by Messrs, 
IIovey, seedsmen, of Boston, and is undoubtedly, for this climate, 
one of the finest of all varieties. ‘The vines are unusually vigor. 
ous and hardy, producing very large crops, and the fruit is al- 
ways of the largest size and finely flavoured. It is well known 
at the present moment throughout all the states, and has every- 
where proved superior, for all general purposes, to any other 
large-fruited kind. ‘The leaves are large, rather light green, 
and the fruit-stalk long and erect. 

Fruit very large, roundish oval, or slightly conical, deep 
shining scarlet, seeds slightly imbedded ; flesh firm, with a rich, 
agreeable flavour. It ripens about the medium season, ora few 
days after it. Flowers pistillate. 


PINE STRAWBRE.wIES. 53! 


17. Keen’s Seepiinc. Thomp. 


Keen’s Black Pine. 
Murphy’s Child. 


This Strawberry, raised in 1821 by Keen of Isleworth, the 
celebrated English strawberry grower, has, ever since its intro- 
duction, enjoyed in England the highest reputation for produc. 
tiveness and excellence. In this country, though of the finest 
quality, it proves too tender for general cultivation, and has 
been supplanted by Ross’ Pheenix, a perfectly hardy sort, fully 
equal to it, and by Hovey’s Seedling. 

Fruit very large, roundish, usually a little depressed, often 
cocksccmb-shaped, dark purplish scarlet, surface polished, seeds 
slightly imbedded, fiesh firm, with a rich, high flavour. It 
ripens pretty early. Spurious sorts, especially the Methven 
Scarlet, are often sold for this, in this country. Staminate. 


18. Myatt’s British QuEEN. Thomp. 


The largest, finest, and most productive, of all the new Straw- 
berries that have lately been originated in England. The fruit 
is borne on tall footstalks, and tne leaves are large. Its quali- 
ties for general culture are not generally tested yet in different 
parts of the country ; but unfcrtunately it proves rather tender 
in our winters. 

Fruit of monstrous size, roundish, occasionally of cockscomb 
slape, rich scarlet colour, flavour rich and excellent. It ripens 
pretty early. Flowers staminate. 


19. Myatt’s Pine. Thomp. 


A very large and splendid fruit of the richest flavour, but 
difficult of cultivation and usually a shy bearer. It requires 
a deep rich soil, rather light and warm, and the bed to be re- 
newed every year. ‘The fruit is large, round, bright scarlet. 
supported high, on stout footstalks. Flowers staminate. 


20. Myatr’s Deptrorp Pine.§ 


The Deptford Pine is a superb new English variety which 
we have just proved in this country. It is quite hardy, far more 
so than the British Queen, and will therefore be much more es- 
teemed here. The leaves are very downy underneath; the 
fruit is of extraordinary size, wedge shaped, of a clear bright 
scarlet. Flesh firm and solid, with a rich and excellent flavour. 
Ripens at the medium season, aad is likely to prove hardy and 
productive. Flowers staminate. 


5382 THE STRAWBERRY. 


21. Myatt’s Exiza. 


One of the new sorts, second-rate in flavour, but aardy, though 
the plants make few runners. Fruit large, handsome and juicy. 


22. PrincE ALBERT. 
A very large and showy new English variety and a good 
bearer, but of second rate flavour as compared with Ross’ Phee- 
nix or Hovey’s Seedling. Fruit of the largest size, ovate, rich 


scarlet ; flesh rather soft and not high flavoured. Staminate. 


23. Oxp Pine, or Caroxina. Thomp. 


Pine Apple. Old Carolina. 
Carolina. Blood Pine. 
Old Scarlet Pine. Grandiflora. 


The Old Pine or Carolina Strawberry is believed to have 
been carried from Carolina to England many years ago, and 
nearly all this class of strawberries have been directly or indi- 
rectly raised from it. It is one of the very richest flavoured 
sorts. Still, it is only rarely seen in our gardens, as it requireg 
a rich soil and a considerable degree of care to get crops of 
fruit. 

Fruit large, conical, with a longish neck, sometimes cocks- 
comb shaped ; uniform bright scarlet, grains slightly imbedded ; 
flesh solid, juicy, and very rich in flavour. Ripens at the mid- 
die of the season. Flowers staminate, 


PINE STRAWBERRIES. 533 


24. Ross’ Puanrx. 


Ross’ Pheenix appears to be suited only to particular soils. In 
such, it certainly has all the good qualities of the celebrated 
Keen’s Seedling, and is more hardy than that excellent old varie- 
ty. It appears to demand a deep loamy soi!; in such we have 
seen this sort succeed with the commonest culture, and produce 
fine crops of truly splendid fruit in gardens where the finest 
English Pines generally failed with much greater care. It is 
a native seedling, raised in 1837, by Mr. Alexander Ross, of 
Hudson, N. Y., from the Keen’s Seedling, which it most resem- 
bles, but the leaves are broader, very dark green, with very 
coarse serratures, and lie close to the ground. ‘The clusters of 
fruit are very large. 

Fruit very large, generally cockscomb-shaped, or compressed, 


534 THE STRAWBERRY. 


of a very dark purplish red, with a polished surface. Flesh 
firm, of the richest pine flavour. Ripens about the mediuin 
season. Flowers staminate. 


25. Swarnstone’s SEEDLING. Thomp. 


A new variety, from England, which fruited well in this 
country last season, and gives promise of being a very hardy 
and valuable sort. It ripens quite early, but the fruit matures 
a long time in succession, and sometimes a second crop is borne 
in autumn. It grows very strongly, the foliage and flowers 
are large, and the footstalks long. Fruit large, ovate, of a 
heautiful light, glossy scarlet, flavour very delicious. Staminata 


Class IIT. Alpine and Wood Strawberries. 


[Flowers rather small. Leaves quite small, light green, and quite thin. 
Fruit small, roundish in the Wood Strawberries, and conical in the Al- 
pines, parting more readily from the stalk than other sorts, with very tender 
sweet flesh.] 


26. Rep Woop. ‘Thomp. 


English Red Wood. 
Common Rouge. 
Des Bois a Fruit Rouge. 


This is the wild strawberry of Europe (F. vesca), long more 
commonly cultivated in our gardens than any other sort, and 
still, perhaps, the easiest of cultivation, and one of the most 
desirable kinds. It always bears abundantly, and though the 
fruit is small, yet it is produced for a much longer time than 
that of the other classes of strawberries, and is very sweet and 
delicate in flavour. Flowers always perfect. 

Fruit red, small, roundish-ovate. Seeds set even with the 
surface of the fruit. It ripens at medium season. 


~ 


27. Wuite Woop. Thomp. 


This is precisely similar in all respects to the foregoing, ex 
cept in its colour, which is white. It ripens at the same time. 


28. Rep Atpinse. Thomp. 


Red Monthly Strawberry. 
Des Alpes a Fruit Rouge. 
Des Alpes de Tous les Mois 4 Fruit Rouge, &c. 


The common Red Alpine or monthly bearing strawberry, 
a native of the Alps, and succeeds well with very trifling care 
in this country. The A.pines always continue bearing from 
June till November; but a very fine autumnal orop is secured, 


NAUTBOIS STRAWBERRIES. 535 


by cutting off ali the spring blossoms. The plant resembles 
the Red Wood, and the fruit is s:milar in flavour and colour, 
but iong-conical in form. Flowers always perfect. 


29. Wuite AtpineE. Thomp. 


White Monthly, 
Des Alpes a i‘ruit Blanc. 
Des Alpes de tous les mois 4 Fruit Blanc, &c, 


Precisely similar to the Red Alpine, except in colour. Fruit 
eonical, white. 


30. Rep Busu Axtpine.§ Thomp. 


Monthly, without Runners. 
Buisson. 

Commun sans Filets. 

Des Alpes sans Filets 


The Bush Aipines are remarkable among strawberries for 
their total destitution of runners. Hence they always grow 
in neat compact bunches, and are preferred by many per- 
sons for edging beds in the kitchen garden. ‘The fruit is coni- 
cal, and the whole plant, otherwise, is quite similar to common 
Alpines. We think it one of the most desirable sorts, and it 
bears abundantly through the whole season. ‘The Bush Al- 
pines were first introduced into the United States by the late 
Andrew Parmentier, of Brooklyn. To propagate them the 
roots are divided. Flowers always perfect. 


31. WuiTe Busu Axtrine.§ Thomp. 


White Monthly, without Runners. 
Buisson des Alpes Blanc, &c. 


This differs from the foregoing only in the colour of the fruit, 
which is conical and white. 


Class IV. Hauibois Strawberries.* 


[Leaves large, and crumpled, pale green, supported on tall staiks. Frui. 
stalk tall and erect. Fruit, pale at first, dull purplish at maturity] 


32. Prouiric, orn ContcaL.§ Thomp. 
Musk Hautbois, Double Bearing 


French Musk Hautbois. Caperon Royal 
Caperon Hermaphrodite. 


* Haut-bois, literally high-wood, that is, wood strawberries with higk 
leaves und fruit stalks 


636 THE STRAWBERRY. 


This is a cap.tal variety, and the only one of this class that 
we consider worth cultivating here. 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 peculiarly rich, slightly musky flavour. It bears most 
abundant crops. Fruit large, conical, light purple in the shade 
dark blackish purple in the sun, seeds prominent, flesh rather 
firm, sweet and excellent. It ripens tolerably early, and some- 
tines gives a second crop. Staminate. 

The Common Hauteots, Giose, Larce Frat, &c., are 
scarcely worthy of cultivation here. 


Class V. Chili Strawberries. 


[Originally from Chili. The leaves are very hairy, the leaflets thick and 
obtusely serrated; the fruit of monstrous size, pale colour, and rather in- 
sipid favour. They are too tender to withstand our cold winters well.] 


33. True Cami. Thomp. 


Patagonian. 
Greenwell’s new Giant. 
Greenwell’s French, 


Fruit very large, bluntly conical or ovate, dull red, seeds 
dark brown, projecting, flesh very firm, hollow-cored, of a 
rather indifferent, sweet flavour. Ripens late. 


34. Witmor’s Surers. Thomp. 


An English seedling, raised from the foregoing—very showy 
in size. but indifferent fruit and a poor bearer. Fruit roundish, 
sometimes cockscomb shaped, surface pale scarlet, polished, seeds 
projecting, flesh holluw and of only tolerable flavour. Medium 
season. 


35. YeLttow Cuixi1. Thomp. 


_ Fruit very large, irregular in form, yellow with a brown cheek, 
seeds slightly imbedded. Flesh, very firm, rather rich. 


Class VI. Green Strawbernes. 


[I.ittle valued or cultivated, being more curicus than good. They resem 
ble, in general appearance, the Wood strawbernies. Leaves light green, 
much plaited. Flesh solid. There are several sorts grown by the French,, 
bu* the fuilowing is the only one of any value, and it is a shy bearer.] 


THE MELON. 537 
36. GREEN STRAWBERRY. 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. Flesk 
solid, greenish, very juicy, with a peculiar, rich, pineapple 
flavour. Ripens late. 

Selection of the finest strawberries for a small garden. Large 
Early Scarlet, Hovey’s seedling, Black Prince, Hudson’s Bay, 
British Queen, Prolific Hautbois, Red, and White Alpine. 

Selection of sure bearing and very hardy kinds for ike North, 
Large Early Scarlet, Hovey’s seedling, Black Prince, Prolific 
Hautbois, Red Wood, White Wood. 

Varieties requiring care, but very fine in deep rich soils. Bish- 
op’s Orange, Elton, Myatt’s Pine, Old Pine, Downton. 


CHAPTER XXVII. 


Cucumis Melo, L. Cucurbitacee, of botanists. 
Melon, of the French; Melona, German; Meleon, Dutch; Melone, 
Italian ; and Melon, Spanish. 


Tre Melon (or musk melon) is the richest and most luscious of 
all herbaceous fruits. The plant which bears this fruit is a 
trailing afinual, 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 portionsof Europe. Cons: quent- 
ly melons are raised as field crops by market gardeners, and in 
the month of August the finest citrons or green-fleshed melons 
may be seen in the markets of New York and Philadelphia in 
immense quantities, so abundant in most seasons as frequently 
to be sold at half a dollar per basket, containing nearly a bushel 
of the fruit. The warm dry soils of Long Island and New 
Jersey are peculiarly favourable to the growth of melons, and 
even at low prices the product is so large that this crop is one 
of the most profitable. 

Cutture.—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, 


538 THE MELON, 


Hills are then marked out, six feet apart each way. These 
lulls are prepared by digging a foct deep, and two feet across, 
which are filled half full of good, well-rotted manure. Upon 
the latter are thrown three or four inches of soil, and both ma 
nure and soil are then well mixed together. More soil, well 
pulverized, is now thrown over the top, so as to complete the hill, 
making it three inches higher than the surface. Upon this, 
plant eight or ten grains of seed, covering them about half an 
inch deep. 

When the plants have made two rough leaves, thin them so 
as to leave but two or three to each hill. Draw the earth 
nicely around the base of the plants with the hoe. And to pre- 
vent the attack of the striped cucumber bug (Galereuca vittata), 
the great enemy of the melon and cucumber plants, sprinkle the 
soil just beneaih the plants, as soon as they come up, with 
guano. ‘The pungent smell of this manure renders it an effect- 
ual protection both against this insect and the cucumber flea 
beet/e, a little black, jumping insect, that also rapidly devours its 
leaves in some districts ; while it also gives the young plants a 
fine start in the early part of the season. 

As soon as the runners show the first blossom buds, stop 
them, by pinching out the bud at the extremities. This will 
cause an increased production of lateral shoots, and add to the 
size of the fruit. Nothing more is necessary but to keep the 
surface free from weeds, and to stir the soil lightly with the 
hoe, in field culture. In gardens, thinning the fruit, and placing 
bits of slate, or blackened shingles under each fruit, improve its’ 
size and flavour. 

To retain a fine sort of melon in perfection, it should be 
grown at some distance from any other sort, or even from any 
of the cucumber family, otherwise the seeds of the next gene- 
ration of fruit will be spoiled by the mixture of the pollen. 

VarieTies.—More than seventy varieties are enumerated in 
the catalogue of the London Horticultural Society’s garden, but 
many of these do not succeed without extra care in this coun- 
try, which their quality is not found to repay. Indeed what is 
popularly known as the Citron melon, one of the finest of the 
green fleshed class, is the greatest favourite with all Ameri- 
can gardeners. It is high flavoured, uniformly good, very 
productive, and in all respects adapted to the climate. 

Melons may be divided into three classes—the Green-Fleshed, 
as the citron, and nutmeg ; Yedlow-Fleshed, as the cantelopes ; 
and Persian Melons, with very thin skins and the most melting 
honey-like flesh, of delicious flavour. The Green-Fleshed 
melong are of very rich flavour and roundish form; the Yellow- 
Fleshed are large, usually oval, and of second rate flavour: 


\ 


GREFN-FLESHED wfELONS. 539 


the Persian melon, the finest of all, but yet scarce with us, re« 
quiring much care in cultivation, and a fine warm season.* 


Class I. Green-Fleshed Melons. 


1. Crrron. This is much the finest melon for general cul. 
ture. Fruit rather small, roundish, flattened at the end, regu- 
larly ribbed and thickly netted; skin deep green, becoming pale 
greenish yellow at maturity ; rind moderately thick, flesh green, 
firm, rich, and high flavored. Ripens pretty early and bears a 
long time. 

2. Nurmec. An old variety, often seen impure, but when in 
perfection, very melting and excellent. Fruit as large again as 
the foregoing, roundish oval; skin very thickly netted, pale 
green, slightly but distinctly ribbed ; rind rather thin, flesh pale 
green, very melting, sweet and good, with a high musky flavour. 
Medium season. 

3. FRANKLIN’S GREEN-FLESHED. Very excellent and pro- 
ductive. Fruit rather large, roundish; skin very slightly net- 
ted, greenish yellow when ripe; flesh green, exceedingly ten- 
der and rich. 

4. ImproveD GREEN-FLEsH. A new English variety, of ex- 
quisite flavour. Fruit pretty large, roundish, not ribbed, slight 


* We hope te see the Persian melon more common in our gardens, 
as its exquisite flavour richly repays the additional care it requires 
Italmost always requires in this country the aid of a slight hot-bed to for- 
ward the plants in the spring, and needs the use of the glass frequently 
even in summer, during cold nights and stormy weather. The foliow- 
ing treatment will produce fine Persian melons in this latitude, and south 
of this probably less care will »e necessary. 

About the middle of April prepare a slight hot-bed, not more than three 
feet wide. and as long as may be desired. Cover the manure of the hot- 
bed with a mixture cf two thirds fresh loamy soil taken from just below 
the turf o1 the road sides, and one third sand, mixing with the whole 
guano, or p geon dung—the best manure for the melon, at the rate of haifa 
peck of guano, or a peck of pigeon dung, to a bed ten feet long. Give the 
plants as much airas possible, consistent with vigorous growth, till the last 
of June—taking off the sashes altogether during a few hours in the middle 
of very warm bright days. All this time the soil must be kept pretty 
moist by frequent watering, which should be applied on the surface ot 
the ground, and not over the leaves of the plants. 

After the first of July, if the summer is a warm one, the glass may be 
taken off almost entirely during the day—or only restored to it in cold 
stormy weather, or in sudden changes of temperature. If the season should 
not be as warm and fine as ordinary, the beds may be kept partially cov- 
ered toripen thefruit. It should be borne in mind that the Persian melon 
requires 2 very dry, warm atmosphere, and a very moist soil. In Persia 
the beds are irrigated by small streams of water running between them, and 
when it is practicabie this should be put in practice here, or otherwise the 
soil should be reguiarly watered. It is best to lay some light branches <ver 
the surface, on which to train the vines. 


540 THE MELON. 


ly netted ; skin thin, pale yellow at maturily ; flesh thick, green, 
and of very delicious flavour. 

5. Beecuwoop. One of the very best of this class. Fruit 
of medium size, oval, netted, skin greenish yellow; flesh pale 
green, rich and very sugary. Ripens early. 


Class II. Yellow, or Orange-Fleshed Melons. 


6. Earty Canrtetovr. Early and productive—its chief 
merits. Fruit small, nearly round, skin thin, smooth, ribbed 
nearly white; flesh orange colour, of sweet and pleasant fla- 
vour. The first melon ripe. 

7. Netrep CanteLtoup. The best flavoured of this class, 
often quite rich. Fruit rather small, round, skin pale green, 
closely covered with net-work ; flesh dark reddish-orange, fla- 
vour sugary and rich. 

8. Brack Rock (or Rock Canteloup). A very large melon, 
frequently weighing 8 or 10 pounds, and of pretty good flavour. 
Fruit round, but flattened at both ends, covered with knobs or 
carbuncles; skin dark green, thick; flesh salmon coloured, 
sweet, but not rich. Ripens rather late. 


Class III. Persian Melons. 


9. Ketsinc. One of the very finest and most delicate fla 
voured of melons. Fruit rather large, egg-shaped, skin pale 
lemon colour, regularly netted all over; flesh nearly white, 
high flavoured, and “texture like that of a ripe Beurré pear.” 

10. GREEN Hoosainee. One of the best for this climate, 
and bears well. Fruit egg-shaped, of medium size, skin light 
green, netted; flesh pale greenish white, tender and abounding 
with sugary, highly perfumed juice. Seeds large. 

12. Sweet Ispanan. The most delicious of all melons. 
Fruit large oval; skin nearly smooth, deep sulphur colour ; 
flesh greenish white, unusually thick, crisp and of the richest 
and most sugary flavour. Ripens rather late. 

13. Larce Germex. Early, good bearer, and very excel- 
lent. Fruit of large size, roundish, flattened at the ends, and 
ribbed, skin green, closely netted ; flesh greenish, firm, juicy, 
rich and high flavoured. 

Besides the foregoing there are Winter Melons from the 
South of Europe, very commonly cultivated in Spain, which, if 
suspended in a dry room, may be kept till winter. The Green 


THE WATER-MELON 44 


Varencta and the Dampsna are the three principal sorts; they 
are oval, skin netted, flesh white, sugary and good. 


CHAPTER XXVIII. 


' THE WATER-MELON. 


Cucurbita citrullus, L. Cucurbitacee, of botanists. 
Pasteur, of the French; Wasser Melone, German; Cocomero, Italian 


[ue 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 vellow 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. Impertat. A remarkably fine flavoured and very pro- 
ductive sort, from the Mediterranean. Fruit of medium size, 
nearly round. Skin pale green and white, marbled, rind re- 
markably thin, flesh solid to the centre, light red, crisp, rich, and 
high flavoured. Seeds quite small, light brown. 

2. Carotina. The large common variety. Fruit very large, 
oblong, skin dark green and white marbled, rind thick, flesh 
deep red, hollow at the centre, sweet and good, seeds large 
black. 

There is also a sub-variety with pale yellow flesh and white 
seeds. 

3. Spranisn. A rich and very excellent water-mclon. 
Fruit large, oblong; skin very dark blackish-green, slightly 
marbled, rind moderately thick, flesh red, solid, rich, and very 
sweet. 

Tue Citron Warter-MEton is a small, round, pale green, 
marbled sort, ripening late, and esteemed by many for pre. 
serving. ; 


54? THE ORANGE. 


CHAPTER X XIX. 


THE Orance Fami1i. 
Citrus, L. Aurantiacee. of botanists. 


Tue Orange family includes the common orange, (Citrus 
aurantium ;) the Lemon, (C. limonum ;) the Lime, (C. imetta ;* 
the Shaddock, (C. decumana ;) and the Citron, (C.- Medica ;) all 
different species, with the same general habit. 

The Orange, a native of Asia, is the most attractive and 
beautiful of fruit trees, with its rich, dark evergreen foliage, 
and its golden fruit; and it may well therefore enioy the repu- 
tation of being the golden apple of the Hesperides. When to these 
charms we add the delicious fragrance of the blossoms, sur- 
passing that of any other fruit tree, it must be conceded that, 
though the orange must yield in flavour to some other fruits, yet, 
on the whole, nothing surpasses an orange grove, or orchard, 
in its combination of attractions—rich verdure, the delicious 
aroma of its flowers, and the great beauty of its fruit. - 

The south of Europe, China, and the West Indies, furnish 
the largest supplies of this fruit. But it has, for a considerable 
time, been cultivated pretty largely in Florida, and the orange 
groves of St. Augustine yield large and profitable crops.  In- 
eed, the cultivation may be extended over a considerable por- 
tion of that part of the Union bordering on the Gulf of Mexico; 
and the southern part of Louisiana, and part of Texas, are 
highly favorable to orange plantations. The bitter orange has 
become quite naturalized in parts of Florida, the so-called 
wild orange seedlings furnishing a stock much more hardy than 
thos2 produced by sowing the imported seeds. By continually 
sowing the seed of these wild oranges, they will furnish stocks 
suited to almost all the Southern States, which will in time 
render the better kinds grafted upon them, comparatively 
hardy. 

North of the latitude. where, in this country, the orange can 
be grown in groves, or orchards, it may still be profitably cul. 
tivated with partial protection. The injury the trees suffer from 
severe winters, arises not from their freezing—for they will 
bear, without injury, severe frost—but from the rupture of 
sap-vessels by the sudden thawing. A mere shed, or covering 
of boards, will guard against all this mischief. Accordingly, 
‘towards the south of Europe, where the climate is pretty severe, 
the orange is grown in rows against stone walls, or banks, in 
terraced gardens, or trained loosely against a sheltered tre!lis; 
and at the approach of winter they are covered with a slight 
moveable shed or frame of boards. In mild weather, the sliding 


ITS CULTURE. 543 


doors are opened and air is admitted freely- -if very severe, a 
_few pots of charcoal are placed within the enclosure. This 
covering remains over them four or five months, and in this way 
the orange may be grown as far north as Baltimore. 

Som anp Cutture.—The best soil for the orange is a deep 
rich loam. In propagating them, sow, early in the spring, the 
seeds of the naturalized or wild bitter orange of Florida, which 
gives much the hardiest stock. They may be budded in the 
nursery row the same season, or the next, and for this purpose 
the earliest time at which the operation can be performed (the 
wood of the buds being sufficiently firm), the greater the suc- 
cess. Whip, or splice grafting, may also be resorted to early in 
the spring. Only the hardiest sorts should be chosen for or- 
chards or groves, the more delicate ones can be grown easily 
with slight covering in winter. Fifty feet is the maximum 
height of the orange in its native country, but it rarely forms 
in Florida more than a compact low tree of twenty feet. It is 
better therefore to plant them so near as partially to shade the 
surface of the ground. 

Insects.—The orange plantations of Florida have suffered 
very severely within a few years, from the attacks of the scale 
insect (Coccus Hisperidum), which, in some cases, has spread 
over whole plantations and gradually destroyed all the trees. 
It is the same simall, oval brownish insect so common in our 
greenhouses, which adheres closely to the bark and under side of 
the leaves. All efforts to subdue it in Florida have been nearly 
unavailing. 

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- 
peat ng this once or twice, will probably effectually rid the trees 
of the scaled insect. 

Another very excellent remedy fcr this and all other insects 
that infest the orange, is the gas liquor, of the gas works, largely 
diluted with water, and showered over the leaves with a syringe 
orengine. As this liquor varies in strength and is sometimes 
very strongly impregnated with ammonia, it is difficult to give 
a tule 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 

estroys all insects. 

Varieties.—From among the great number of names that 


544 ORANGES. 


figure in the European catalogues, we select a few of thoss 
really deserving attention in each class of this fruit. 


I. THE ORANGE. 


Tue Orange (Oranger, French ; Pomeranze,German; Arancio, 
Italian; and Naranja, Spanish) is on the whole the finest tree 
of the genus. Its dark green leaves have winged foot-stalks, 
its fruit is round with an orange coloured skin. It is one of 
the longest lived fruit trees, as an instance of which we may 
quote the celebrated tree at Versailles, called “the Grand 
Bourbon,”’ which was sown in 1421, and is at the present time 
in existence, one of the largest and finest trees in France. 

The fruit of the orange is universally esteemed in its ripe 
state. The bitter orange is used for marmalades; the green 
fruits, even when as small as peas, are preserved, and used in 
various ways in confectionary ; the rind and pulp are used in 
cooking ; and the orauge 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 Mattress, and the BLoop-RED, both of excellent flavour 
with red pulp. The Manparin Orange is a small, flattened 
fruit, with a thin rind separating very easily from the pulp, 
frequently parting from it of itself, and leaving a partially hol- 
low space. It.comes from China, and is called there the Manda- 
rin, or noble orange, from its excellent quality. The flesh is 
dark orange coloured, juicy and very rich. 

The St. MicHaru’s orange is a small fruit, the skin pale yel- 
low, the rind thin, the pulp often seedless, juicy, and lusci- 
ously sweet. It is considered the most delicious of all oranges. 
and the tree is a most abundant bearer. 

The SeviLie, or bitter orange, is the hardiest of all the 
varieties, enduring very hard frosts without injury. It has the 
largest and most fragrant flowers: the pulp, however, is bitter 
and sharp, and is valued chiefly for marmalades. ‘The Double 
Bigarde is a French variety, of this Bpeeiss witn fine double 
blossoms. 

The BerGamort 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 sweetmeais, to which 
it communieates 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 curicus amateurs. 


THE ORANGE. 545 
II —Lemons. 


Tue Lemon (Limoner, of the French and German ; Limone, 
Italian ; Limon, Spanish) has longer, paler leaves than the 
orange, the footstalks of which are naked or wingless; the 
flowers tinged with red externally, and the fruit is oblong, pale 
yellow, with a swollen point, and usually an acid pulp. Its 
principal use is in making lemonade, punch, and other cooling 
acid drinks. 

Besides the common Lemon, there is an Italian variety, 
called the Sweet Lemon, the pulp of which is sweet and good. 


IiI.—tTHeE 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 scarcely so rich and high as that of the lemon, 
and is used for,the:same purposes. ‘The green fruit is more 
esteemed than any other for preserving. ‘The Italians culti- 
vate a curiously marked variety called Pomo d’Adamo, in 
which Adam is said to have left the marks of his teeth. 


IV.—THE CITRON. 


Tue Citron (Cidratier of the French; Citronier, German ; 
Cedrato, Italian) is one of the finest growing trees of this fam- 
ily, with large, oblong, wingless leaves, and flowers tinged with 
purple externally. ‘The fruit, shaped like that of the lemon, is 
much larger, of a yellow colour, warted and furrowed externally. 
The rind is very fragrant, and very thick, the pulp is subaci1, 
and is used in the same way as that of the lemon. It is chiefly 
valued however for the rich sweetmeat or preserve, called cziron, 
made from the rind. 

The Manras citron is considered the largest and best variety. 


V.—THE SHADDOCK. 


Tne 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 
46 


546 THE OLIVE. 


Indies. The leaves are winged, like those of the orange, the 
flowers white, and the fruit globular. Its size is very large. as it 
ofien weighs six or eight pounds. The pulp is sweetish, or sub- 
acid, and the juice is rather refreshing. It is, however, more 
showy than useful, and certainly makes a magnificent appear. 
ance in a collection of tropical fruits * 


CHAPTER XXX. 


THE OLIVE. 


Olea Europea, L.; Oleine, of botanists. 
Olivier, of the French; Oehlbaum, German; U7vo, 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 culiivated in our Southern 
States. Already small plantations of it have been formed by a 
few spirited gentlemen in Georgia and Mississippi, and its adapta- 
tion to the Southern parts of the Union near the sea-coast, tested. 
The apathy of Southern planters generally, respecting all pro- 
ducts but cotton and rice, is the only reason for the tardy man- 
ner in which this and other valuable trees are introduced into 
cultivation there. 

The uses and value of the olive-oil are still comparatively 
anknown in this country. In the South of Europe it is more 
valuable than bread, as, to say nothing of its wholesomeness, it 
enters into every kind of cookery, and renders so large a 
quantity of vegetable food fit for use. A few olive trees will 
serve for the support of an entire family, who would starve on 
what could otherwise be raised on the same surface of soil ; 
and dry erevices of rocks, and aimost otherwise barren soils in 
the deserts, when planted with this tree, become flourishing and 
valuable places of habitation. 

The olive is a native of the temperate sea-coast ridges of 
Asia and Africa ; but it has, time out of mind, been cultivated 
in the South of Europe. It is a low evergreen tree, scarcely 
twenty feet high, its head spreading, and clothed with stiff, nar- 
row, bluish green leaves. Its dark green or black fruit is oval, 


* To those of our readers who desire to pursue this branch of the sub- 
ject, we recommend that splendid work, the Histoire Maturelle des 
Orangers, of Risso and Poiteau, with superb coloured plates of every 
variety. Paris, folio, 1818. 


VARIETIES. 5417 


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, afier which they are washed and 
bottled in salt and water, to which is often added fennel, or 
some kind of spice. The oil is made by crushing the fruit toa 
paste, pressing it through a coarse hempen bag, into hot water, 
from the surface of which the oil is skimmed off. ‘The best oil 
is made from the pulp alone: when the stone also is crushed, 
it is inferiour. 

PropaGaTION AND CuLture.—A very common mode of pro- 
pagating the olive in Italy, is by means of the wovoli (little 
eggs). ‘These are knots or tumours, which form in considera- 
ble numbers on the bark of the trunk, and are easily detached 
by girdling them with a pen-knife, the mother plant suffering 
no injury. ‘They are planted in the soil like bulbs, an inch or 
so deep, when they take root and form new trees. It is also pro- 
pagated by cuttings and seeds. The seedlings form the strongest 
and thriftiest trees ; they are frequently some months in vege- 
tating, and should therefore be buried an inch deep in the soil as 
soon as ripe. 

The wild American olive (Olea Americana, L.) or Devil- wood, 
a tree that grows more or less abundantly as far North as Vir- 
ginia, will undoubtedly prove a good stock, on which to engraft 
the European olive. It is of a hardier habit, and though worth- 
less itself, may 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 
valuable in the world. With respect to its longevity, we may 
remark, that there is a celebrated plantation near Terni, in 
Italy, more than five miles in extent, which, there is every rea- 
son for believing, has existed since the time of Pliny. 

The olive is not a very tender tree. It will thrive farther 
north than the orange. ‘The very best sites for it are limestone 
ridges, and dry, crumbling, limestone, rocky regions always pro- 
duce the finest oil. ‘The tree, however, thrives most luxuriantly 
in deep, rich, clayey loams, which should be rendered more 
suitable by using air-slacked lime as manure. It requires com- 
paratively little pruning or care, when a plantation is once 
fairly established. 

Varieties.—There are numberless varieties enumerated in 
the French catalogues, but only a few of them are worth the 
attention of any but the curicus collector. The cominon 
European olive is, on the whole, much the best for genera] 
cultivation, yielding the most certain and abundant crops. 

The sub-variety most cultivated in France is the Lone. 
LuvagpD Oxive (Olea, e. longifolia), with larger and longer 


+2 


548 THE POMEGRANATE. 


leaves; the fruit nearly of the same size as that of the com 
mon olive. 

The favorite sort in Spain is the Broap-LEAveED Ottve (Olea 
e. latifolia). Its fruit is nearly double the size of the common 
dlive, and yiclds an abundance of oil, but the latter is so strong 
in flavour as to be more relished by the Spaniards than by 
strangers. 

The Ottvier a Fruit arronovti (Olea sphericaf N. Duh.) is a 
hardy French variety, which, in a moist rich soil, yields most 
abundant crops of fine oil. 

‘The OnIvier PLEUREUR (Olea eranimorpha, N.Duh.), or weep- 
ing olive, is one of the largest and finest trees. Its branches are 
pendant, its fruit excellent, and the oil pure and abundant. It 
is a very hardy sort, and grows best in damp valleys. 

The Outvier Picnouine (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, lat. 45° and 46°, which 
bear abundant crops of fine fruit, and the trees endure a tempe- 
rature in winter, of zeroof Fahrenheit. These sorts have not 
yet been introduced into this country, and though it is a deside- 
ratum to obtain them and test them at the South, yet it is not 
unlikely that, in common with many trees similarly reported, 
they may prove little different from the common olive. 


CHAPTER XXXI. 


THE POMEGRANATE. 


Punica granatum, L. ; Granatacea, of botanists. 
Grenadier, of the French; Granatenbaum, German; Melagrano, 
Italian; Granado, Spanish 


Ts 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 
dees nct always mature well north of Carolina, except in shel- 
tered places. It is even hardy enough to stand the winter here, 
and will bear very good fruit, if trained as an espalier, and 
protected in winter. 

The fruit is as large as an apple. Its skin is hard and 
Jeathery, of a yellowish orange colour, with a rich red cheek, 
lt is crowned in a peculiar manner with the large calyx, which 


— 


ITS CULTURE. 5439 


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 metamcrphosed 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, uxt arranged in compart- 
ments, and of the size and colour of red currants. Medicinally 
it is cooling and much esteemed, like the orange, in fevers and 
inflammatory disorders. 

The tree is of low growth, from twelve to twenty feet, with 
numerous slender twiggy branches, and is very 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 
isin every southern garden. If raised in large quantities there, 
it would become a valuable fruit for sending to the northern 
cities, as it is now constantly sent from the south of Europe to 
Paris and London. Hedges are very often made of it near 
Genoa and Nice. 

PROPAGATION AND CuLTurRE.—This tree is readily propa- 
gated by cuttings, layers, suckers or seeds. When by seeds, 
they should be sown directly after they ripen, otherwise they 
seldom vegetate. Any good rich garden soil answers well for 
the Pomegranate—and, as it produces little excess of wood, 
it needs little more in the way of pruning, than an occasional 
thinning out of any old or decaying branches. 

VarietTies.—There are several varieties. The finest, viz.: 

1. ‘Tue Sweet-Fruitep Pomegranate (Grenadier a Fruit. 
Doux), with sweet and juicy pulp. 

2. Tue Sus-Acip Fruirep Pomegranate; tle most com. 
mon variety cultivated in gardens. 

3. THE Wixp, or Acip-Fruitep 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 


650 THE POMEGRANATE. 


They are algo rather more tender than the rruit-bearing ones. 
The finest are the Dovste Rep Pomegranate, with large and 
very splendid scarlet blossoms, and the Douste Wuire Pome- 
granate, with flowers nearly white. ‘There are also the rarer 
varieties, the YELLOwW-F LOWERED and the VARIEGATED FLOW ER- 
£D Poinegranate—seldoin seen here except in choice green-house 
collections. ° 


Rea 


APPENDIX. : 


eee 


REMARKS ON THE DURATION OF VARIETIES OF FRUIT TREES, 


[r was, fora 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, pubiished an Essay in its Transactions, tending 
entirely to overthrow this opinion, and to establish the doctrine 
that all varieties are of very limited duration. 

The theory advanced by Mr. Knight is as follows: All the 
constitutional vigor or properties possessed by any variety of 
fruit are shared at the same time by all the plants that car 
be made from the buds of that variety, whether by grafting 
budding, or other modes of propagating. In simpler terms, all 
the plants or trees of any particular kind of pear or apple 
being only parts of one original tree, itself of limited duration, 
it follows, as the parent tree dies, all the others must soon after 
diealso. ‘“Notrees, 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.” 

“Tt is remarkable that such a theory as this should have 
been offered by Mr. Knight, to whose careful investigations the 
science of modern horticulture is so deeply indebted—-as, 
however common it is to see the apparent local decline of certain 
sorts of fruit, yet it is a familiar fact that many sorts have also 
been continued a far greater length of time than the life of any 


* This part of the doctrine has of late been most distinctly refuted, and 
any one may repeat the experiment. Seedling fruit trees, it is well-known. 
are usually several years before they produce fruit. But if a graft 1» in- 
serted on a bearing tree, and after it makes one season fair growth, the 
grafted shoot is bent directly down and tied there, with its point to the 
stock below, it will, the next season—the sap being checked—produce 
fower-buds, and begin to bear, long before the parent tree 


552 APPENDIX. 


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 doc. 
trine, and in speaking of Pears, says: “I shall, in the following 
pages, designate some of these in the class of old varieties, once 
the finest of all old pears, whose duration we had hoped, but in 
vain, to perpetuate. For, except in certain sections of the city, 
and some very few and highly favoured situations in the country 
around, they (the old sorts) have becom2 either so uncertain in 
their bearing—so barren—so unproductive—or so miserably 
blighted—so mortaily 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.” Ry 

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, iniolerable 
even to sight;” of the Brown Beurré, ‘once the best of all 
Pears—now become an outcast.” The St. Germain “ has 
long sirce become an abandoned variety,” &c., &c. 

Many persons have, therefore, supposing that these delicious 
varieties had really and quietly given up the ghost, made no 
more inquiries after them, and only ordered from the nurseries 
the new varieties. And this, not always, as they have confessed 
to us, without some lingering feeling of regret at thus aban- 
doning old and tried friends for new comers—which, it must 
be added, not unfrequently failed to equal the good qualities of 
their predecessors. 

But, while this doctrine of Knight’s has found ready sup- 
porters, we are bound to add that it has also met with sturdy 
opposition. At the head of the opposite party we may rauk 
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 whicn 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 propa- 
gation, varieties are constantly liable to decay or become com- 
paratively worthless, we believe that this is owing not to natu- 
ral limits set upon the duration of a variety ; that it does not 
depend on the longevity of the parent tree; but upon the care 


DURATION OF VARIETIES. 553 


with which the sort is propagated, and the nature of the cli- 
mate or soil where the tree is grown. 

It is a well established fact, that a seedling tree, if allowed to - 
grow on its own root, is always much longer lived, and 
often more vigorous than the same variety, when grafted upon 
another sicck ; and experience has also proved that in propor. 
tior to the likeness or close relation between the stock and the 
graft is the long life of the grafted tree. Thus a variety of 
pear grafted on a healthy pear seedling, lasts almost as long as 
upon its own roots. Upon a thorn stock it does not endure so 
long. Upon a mountain ash rather less. Upon a quince stock 
still less; until the average life of the pear tree when grafted 
on the quince, is reduced from fifty years—its ordinary dura- 
(ion on the pear stock—to about a dozen years. This is well 
known to every practical gardener, and it arises from the want 
of affinity between the quince stock and the pear graft. The 
latter is rendered dwarf in its habits, bears very early, and per- 
ishes equally soon. 

Next to this, the apparent decay of a variety is often caused 
by grafting upon unhealthy stocks. For although grafts of 
very vigorous habit have frequently the power of renovating in 
scme measure, or for a time, the health of the stock, yet the 
tree, when it arrives at 2 bearing state, will, sooner or later, 
suffer from the diseased or feeble nature of the stock. 

Carelessness in selecting scions for engrafting, is another 
fertile source of degeneracy in varieties. Every good cultiva- 
tor is aware that if grafts are cut from the ends of old bearing 
branches, exhausted by overbearing, the same feebleness 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 Spitzenburghapple soon 
degenerates, if planted in the colder parts of New England, 
and almost all northern sorts, if transplanted to Georgia. But 
this only proves that it is impossible to pass certain natural 
limits of fitness for climate, and not that the existence of the 
variety itself is in any way affected by these local failures. 

Any or all of these causes are sufficient to explain the 
apparent decay of some varieties of fruit, and especially of 
pears, over which some cultivators, of late, have uttered so 


47 


554 APPENDIX. 


many lamentations, scarcely less pathetic than those of Jere. 
miah. 

Having stated the theories on this subject, and given an 
outline of our explanation, let us glance for a moment at the 
actual state of the so-called decayed varieties, and see whether 
they are really either extinct, or on the verge of annihilation. 

Mr. Knight’s own observations in England led him to con. 
sider the English Golden Pippin and the Nonpareil, their two 
most celebrated varieties of apple, as the strongest examples 
of varieties just gone to decay, or, in fact, the natural life of 
which had virtually expired twenty years before. A few years 
longer he thought it might linger on in the warmer parts of 
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 con- 
sidered by some of our modern writers on Pomology, to be in a 
state of decay, its fruit of inferior quality, and its existence 
near its termination. J cannot for a moment agree with such 
an opinion, because we have facts annually before our eyes 
completely at variance with such an assertion. In Covent 
Garden, and indeed in any other large market in the southern 
or midland counties of England, will be found specimens of 
fruit as perfect, and as fine, as have been figured or described 
by any writer, either in this or any other country whatever. 
Instead of the trees being in a state of “rapid decay ” they may 
be found of unusually large size, perfectly healthy, and their 
crops abundant; the fruit, perfect in form, beautiful in colour, 
and excellent in quality.” And the like remarks are made of 
the Nonpareil. 

Certain French writers, about this time, gladly seized 
Knight’s theory as an explanation of the miserable state into 
which several fine old sorts of pears had fallen, about Paris, 
owing to bad culture and propagation. ‘They sealed the death- 
warrant, in like manner, of the Brown Beurré, Doyenné, Chau- 
montel, and many others, and consigned them to oblivion in 
terms which Mr. Kenrick has already abundantly quoted. 

Notwithstanding this, and that ten or fifteen years have since 
elapsed, it is worthy of notice that the repudiated apples and 
pears still hold their place among all the best cultivators in 
both England and France. Nearly half the pear-trees annu.- 
ally introduced into this country from France, are the Doyenné 
and Beurré. And the “ extinct varieties ”’ seem yet to Ind de- 
fiance to theorists and bad cultivators. 

But half the ground is not yet covered. How does the theory 


* Guide to the Orenura, by George Lindley. . 


a 


DURATION OF VARIETIES. 555 


work in America ? is the most natural inquiry. In this coun. 
"try, we have soil varying from the poorest sand to the richest 
alluvial, climate varying from fr igid 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. 
eidedly against the theory of the extinction of varieties. While 
here, as abroad, unfavourable soil, climate, or culture, eer pro- 
duced their natural results of a feeble and diseased state of 
certain sorts of fruit, these are only the exceptions to the 
general vigour and health of the finest old sorts in the country 
at large. ‘The oldest known variety of pear is the Autumn 
Bergamot—believed by Pomologists to be identically the same 
fruit cultivated by the Romans in the time of Julius Cesar— 
that is to say, the variety is nearly two thousand years old. It 
grows with as much vigour, and bears as regular and abundant 
crops of fair fine fruit in our own garden, as any sort we culti- 
vate. Whole orchards of the Doyenné (or Virgalieu) are in 
the finest and most productive state of bearing in the interior of 
this State, and numberless instances in the western states—and 
any one may see, in September, grown in the apparently coli 
and clayey soil near the town of Hudson, on the North River, 
specimens of this “ outcast,’’ weighing three fourths of a pound, 
and of a golden fairness and beauty of appearance and lus- 
ciousness of flavour worthy of the garden of the Hesperides.— 
certainly we are confident never surpassed in the lustiest youth 
of the variety in France. The same is true of all the other 
sorts when propagated in a healthy manner, and grown in the 
suitable soil and climate. Wherever the sofl is not exhaustea 
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 Juxuriant and 
vigorous. Of the Golden Pippin apple, we can point out trees 
in the valley of the Hudscn, productive of the fairest and finest 
frut, and the St. Germain Pears grown by a neighbour here, 
without the least extra care, are so excellent, that he may 
fair!y set them against any one of the newer varieties of Winter 
fruit. 

Cn the other hand, we candidly admit that there has been fur 

sou.e time a failure of many sorts of pear and sople in certain 
arts of the country. All along the sea-coast where the soil 13 
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.* 
‘he apparent decline in these districts is owing to the lightness 


* The symptoms of the decline or decay in the pear are chiefly these 


556 : APPENDIX. 


of the soil, which m this climate, under our not sun (as we have | 
already remarked), lays the foundation of more than half the 
diseases of fruit-trees—because, after a few years, the necessary 
sustenance is exhausted by the roots of a bearing tree, and 
every one knows how rarely it is re-supplied in ‘this country. 
\WVe can from our cwn 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 
beaatiful—the trees healthy and luxuriant. 

Nothing is more convincing, on this point, than to compare the 
tgour and productiveness of the old pears, at the present mo 
. rent, in the new soils of Rochester and Syracuse, abounding, not 
vaerely with vegetable matter, but with the necessary inorganic 
peur, with the same sorts grown along the sea-board, in light soils, 
\snere the latter elements are no longer present in sufficient 
:vunaence. In the former localities, it is as common to see trees 
cy the o}d varieties bearing from ten to twenty bushels of unble- 
washed fruit annually, as it is in the latter to see them bearing 
ouly crovs of blighted pears. 

Recent cxveriments have proved, that it is not sufficient to bring 
healthy trees ar the old varieties from the interior to the sea-board 
to insure, in ihe latter localities, fair and excellent crops. But, 

on the other hena, the complete renovation of blighted trees, in 
light and exhausted soils, by the plentiful use of wood-ashes, 
boue dust, lime, and ctacksmith cinders, along with common ma- 
nure, shows us aistinctiy that it is not the age of these varieties 
of sruit which causes thew apparent decline, but a want of that 
foo absolutely necessary 10 the production of healthy fruit. 

Lut there is another interesting point in this investigation. 
Do wie newly originatea sorts really maintain in the unfavour- 
able districts the appearance os perfect health? Are the new 
pears uniformly healthy where tneeold ones are always feeble ? 

Uxncovbtedly this question must ve answered in the negative. 
Some o: rhe latest Flemish pears atready exhibit symptoms of 
decay o1 vad health in these districts. Even Mr. Kenrick, with 


The tree, apparently healthy in the spring, blossoms, and sets a crop of 
fruit. Towards isidsummer 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 snecks, often ceases growing when at half its size, and 
in the worst cases the skin becomes hard, cracks, and the frnii ig entirely 
worthless. This rusty and diseased state of the skin, is caused by the at- 
tack of a minute species of fungi (Urede, Puccinia, etc.), which fasten 
upon, or are generated in vegetable surfaces in a languid state of health 


DURATION OF ‘YARIETIES. Bhs 


ull his enthusiasm for the new sorts, is obliged to make the 
feliowing admission respecting the Beurre Diel pear, the most 
vigorous and hardy here of all, “1 regret to add that near Bos 
ton this uoble fruit is liable to crack badly.” We predict 
tha weuay of the Flemish pears originated by Van Mons will 
become feeble, and the fruit Jiable to crack, in the neighbour. 
hood of Boston, in a much less time than did the old varieties. 
And this leads us to remark here, that the hardness of any 
variety depends greatly upon the circumstances of its origin. 
Wheu 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 
himseif was fully aware of this, and therefore resorted to “ graft- 
ing hy 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 foun: 
by comparing the robust vigour and longevity of many native peat 
trees, to be found in the United States—some of them 89 or 100 
years old, and still producing large crops of fruit—with the deli- 
cate trees of several new varieties now in our gardens, 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 some- 
what 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. Vari- 
eties of both are now in cultivation, and in the most perfect 
vigour of 20¢ ap duration. This, probably, is owing to the 

7 


558 APPENDIX. 


more natural treatment these trees receivesgenerally. Wa. 
rieties of the vine are said never to degeuerate. and this is 
perhaps owing to their having very rarely been propagated by 
gratting.* 

We are not without remedy for varieties that have partially 
decayed in a certain district. If the trees have once been pro- 
ductive of excellent fruit, and are still in a sound condition, 
though enfeebled, a thorough renewal of their powers will 
again restore them to health. ‘To effect this, 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 excellent 
fruit for sevcral years again.t 

In making plantations of fine old varieties, in districts where 
the stock has become feeble, something may be gained by procur- 
ing grafis or trees from more favourable localitics, where the fruit 
1s still as fair as ever—and care should be exercised in selecting 
only the healthiest grafts or trees. Nurserymen in unfavoura- 
ble districts should endeavour to propagate only from trees of 
healthy character, and if those in their own variety are 
diseascd, they should spare no pains to bring into their nurse- 
ries 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 variety in the 
country around them. 

In Mr. Knight’s original essay on the decay of varieties, he 
clearly stated a circumstance that most strongly proves what 
we have here endeavoured to show—viz: that the local decline 


* We do not deny that in any given soil there is a period at which a va- 
riety of tree or plant exhibits most vigour, and after having grown there 
awhile it ceases to have its former luxuriance. The same is true of wheat 
or pot.toes, 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 decom- 
position of which affords a continual store of lime, potash, etc., the neces- 
gary supply of inorganic food is maintained, and the variety continues 
healthy and prodective. 

tT Itis 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 does this one need lime, and high culture. In proof, 
we may state that mever have there been finer Newtown pippins raised, or 
in so large quantities, as at the present moment on the Hudson River One 
geutieman’s orchards supply hundreds, we may say thousands of barrels te 
the London markets of the fairest, largest, and highest flavoured fruit we 
have had the pleasure of seeing or tasting. Jf any one will turn to p 
62, he will speedily see why this variety has not fallen into decay at Pel- 
fam farm. 


so 


DURATION OF VARIETIES. 6AS 


of a variety is mainly owing to neglect, and to grafting on bad 
stock. We allude to the fact repeatedly verified, that healthy 


young shoots taken from the roots of an old variety in apparent 


decline, produce trees which are vigorous and healthy. “The 
decay,” says he, ‘‘of the powers of life in the roots of seedling 
trees is exceeding slow, comparatively with that in the branches. 
Sciens (or shoots) obtained from the roots of pear trees two hun- 
dred years old, atford grafts which grow with great vigour, and 
which are often covered with thorns like young seedling stocks ; 
whilst other grafts taken at the same time from the extremities 
of the branches of such trees present a totally different charac- 
ter, and a very slow and unhealthy growth. I do not conceive 
that such shoots possess all the powers of a young seedling, 
but they certainly possess no inconsiderable portion of such 
powers.” 

This is nothing more, in fact, than going back to the roots, the 
portion of the tree least exhausted, for the renewal of the health 
of a variety when the branches of the tree have been exhaust- 
ed by overbearing, etc. It is a simple and easy mode of in. 
creasing 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 layers, a more simple mode of at- 
taining the object. 

Mr. Knight’s idea that old varieties first decay in the north, 
while they yet remain comparatively good in warmer and more 
southern districts, is by no means borne out by the existing facts 
in America. On the contrary the decline here, as we have al- 
ready stated, is almost entirely along the sea-board, and to the 
southward. In the interior, and to the north, the same sorts 
are universally fair and excellent, except in cases where a dis- 
eased stock has been obtained from the sea-board, and has not 
recovered its health by removal. The whole middle and west- 
ern sections of the country abound, more or less, with the finest 
pears, of sorts that are in a state of decline on Long Island, 
in portions of New Jersey, or near Boston. But the influence of 
the soil,so far as our own observations extend, is, after a certain 
time, always the same. In this light soil the pear and the 
apple soon become feeble, because the sustenance afforded by 
it is, after a time, insufficient to keep the tree in a continual 
healthy, bearing state. ‘The moisture afforded by it is not great 
enough to answer the demand made upon the leaves by our 
hot summer sun. Unless this is remedied by skilful culture, 
these fruits must, more speedily fail in health ia such districts, 


B50 APPENDIX. 


while in more fayourasle ones they will remain as sound ana 
healthy as ever. 


From these remarks, it will be perccived how important it is — 


in all exhausted soils to supply the necessary food to varicties that 
have “ ~au out” from the want of it, and how unwise we believe 
it to be to reject such incomparable fruits as the Newtown pippin, 
and the Doyenné pear, because in certan local districts, from 
causes easily explained, they have become feeble and diseased. 


Norre.—To prevent mice or rabbits from girdling trees.— 
Great injury is done to young orchards in some districts by 
the meadow mouse. This little animal always works under 
cover, and therefore does its mischief in winter when the snow 
lies deeply upon the ground. A common and effectual mode 
of deterring it is that of treading down the snow firmly about 
the stem directly after every fall of snow. But this is a very 
troublesome affair. 

The following mixture will be found to be an effectual preven- 
tion. 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 beyond 
the reach of these vermin. Experience has proved that it does 
no injury to the tree. A dry day should be chosen for its appli- 
cation. 

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 dip- 
ping bunches of rags, or bits of tow, in melted sulphur, and fast. 
ening these in split stakes a couple of feet high. The latter are 
stuck into the ground, among the trees, at from 12 to 20 fcet 
apart, and are said completely to answer the purpose. 


Notse.— Wash for the trunks and branches of fruit trees.— 
The best wash for the stems and branches of fruit trees is 
made by dissolving two pounds of potash in two gallons of 
water. This is applied with a brush at any season, but, per- 
haps, with most effect in the spring. One, or, at most, two ap- 
plications will rid the stem of trees of the bark louse, and 
render it smooth and glossy. It is far more efficacious than 
whitewash, as a preservative against tne 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 equa! for general purposes to the potash 
wash, it is better for old trunks with thick and rigid bark, 


—" 


KEY T0 FRENCH NAMES. 661 


as a portion of it semains upon the surface of the bark for 
some time, and with the action of every rain is dissolved, and 
fhus penetrates into all the crevices where insects may be 
lodged, destroying them, and softening the bark itself. 


Note.—Key to French standard names of Fruit.—To meet 
the wants of some of our farming friends, in various parts of 
the country, who are zealous collectors of fruit, but at the 
same time are more familiar with plough-handles than with 
the sound of Monsieur Crapaud’s polite vernacular, we have 
prepared the following little key to the pronunciation of such 
French names as are necessarily retained among the standard 
varieties. 

So long as these sorts must retain their foreign names, it is 
very desirable that they should be correctly pronounced. “To give 
to these French terms what appears to merely English readers 
the proper sound is often as far as possible from the true pro- 
nunciation. A skilful Hibernian gardener puzzled his em- 
ployer, a friend of ours, during 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—bDrah 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’Espugh. 
Reinette Triomphante.—Ren-ett Tre-ome-fant. 


APRICOTS. 


Albergier.—Al-bare-je-ai. 
Briangon.—Bre-ahn-sohn. 


dd2 APPENDIX. 


CHERRIES. 


Belle du Choisv.—Bel de Shwoi-sev. 

Beile Magnifi jae.—Bel Man-gne-feek, 

Bizarreau.—Be-gar-ro. 

Bigarreau Rouze.—Be-gar-ro Rooje. 

Bigarreau Couleur de Chair.—Be-gar-ro Coo-lur de Shair 

Bigarrean Gros Ceeuret.—Be-gar-ro Gro Keur-ai. 

Bigarreau Tardif de Hildesheim.—Be-gar-ro Tar-deef de Hildesherm 
Gros Bigarreau Rouge.—Gro Be-gar-ro Rooje 

Griotte d’Espagne.—Gre-ote Des-pan. 


GRAPES, 


Chasselas Musqgué.—Shah-slah Meus-kay 

Chasselas de Fontainebleau.—Shah-slah de Fone-tane-blo 
Ciotat. —Se-o-tah 

Lenoir.—Lun-war. 


NECTARINES. 


Brugnon Violet Musqué.—Brune-yon Ve-o-lay Meus-kay. 
Brugnon Musqué.—Brune-yon Meus-kay. 

D’ Angleterre.—Dahn-glet-are. 

Due du Tellier.—Deuk du Tel-yay. 


PEACHES. 
Abricotée.—Ab-re-co-tay. 
belie de Vitry.—Bell de Ve-tree. 
Gr. sse Mignonne.—Groce Mene-yon. 
Madeleine de Courson.—Mad-lane de Coor-son. 
Pavie de Pompene.—Pah-vee de Pom-pone. 
Pourprée Hative.—Poor-pray Hat-eve. 
Sanguinole a Chair adh’rente.-—Sahn-gwe-nole ah Shair Ad-hay-ront 


PEARS. 


Amiré Joannet.—Am-e-ray Jo-ahn-nay. 
Ananas.—An-an-ah, 

Ananas d’ Eté.—An-an-ah Da-tay. : 
Angleterre.—A hn-glet-are. 

Beurré.—Bur-ray. 

Belle de Bruxelles —Bel-de Broos-ell. 

Belle et Bonne. —Bel-a-Bun. 

Belle Lucrative —Bel-lu-crah-teve. 

Beun é de Capiumont.—Bur-ray de Cap-u-mohn. 
Beurré @’ Amalis.—Bur-ray Dah-mah-lee. 

Beurré Gris d’Hiver Nouveauv.—Bur-ray Gree Dee-vair Noo-vo. 
Beurré Diel —Bur-ray De-ell. 

peurré Bronzée.—Bur-ray Brone-zay. 

Bezi d’Heri.—Ba-zee Daree. 

Bezi Vaet.—Bazee Vah-ai. 

Beurré Crapaud.—Bur-ray Crah-po. 

Bezi de Montigny.—Bay-zee de Mon-teen-gnee. 

Bon Chretien Fondante.—Bone Cray-t :-an Fone-donte. 
Boucquia.—Bovu-kiah. 

valebasse Grosse. —Cal-bass Groce, 

Uapucin.—Cap- u-san, 

Chaumontei trés Gros.—Sho-mone-tell tray Gro, 


APPENDIX. 


Compte de Lamy.—Conte de Lah-me. 
Colmar Epine.—Cole-mar A-peen. 
Crassanne.—Cras-sahn. 
Cuisse Madame.—Kuees Mah-dam. 
D’ Amour.—Dam-oor. 
De Louvain.—Dul-oo-van 
Délices d’ Hardenpont.—Day-lece Dar-dahn pone. 
Doyenré 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.—F or-tu-nay. 
Franc Réal d’Hiver.—Fronk Ray-ahl Dee-vair. 
Glout Morceau.—Gloo Mor-so. 
H éricart.—Hay-re-car. 
Jalousie.—Jal-oo-zee. 
Jalousie de Fontenay Vendée.—Jal-oo-zee de Fone-ten-ai Vor-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 Longh. 
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. 
Diap d’Or.—Drah-dor. 
Jaune Hative.—Jaun Hat-eve. 
Mirabelle.—Me-rah-bell. 
Précoce de Tours.—Pray-cose de Toor. 
Prune Suisse.—-Prune Su-ece. 
Rovale Hative.—Rwoy-al Hat-evs. 


INDEX TO THE DIFFERENT FRUITS. 


[The standard names are in Roman Jetters. The synonymous names iz 
Ttalic.] 


ALMONDS. Page 
American Mammoth......... 110 


Page|American Newtown Pippin.. 113 


Amande Commune ..eeoeeee+ 15U|Amber Cruab..... Sos ella oti 
Amandter Commun...-..++-+ 150}American Summer Pearmain.. 70 
Amandver a PCE TT URE erences 150 |American Red Juneating..... 73 
Amandier @ gros fruit....++. 150|American Pippin.s..+.+++0+- 98 
Amandier & gros fruit dur... 150 |Aporta.....+e.000s ee 
Amandier @ coque tendre....- 150|Arbroath Pippin.....++-+ eee 873 
Amandier des dames....ceee LAVU|Aurore..crcccccccccoess otis MESS 
Amande Princesse.....++.+-+ 150}Autumn Peaviieant, ORR iO - 380 
Amande Sultane......e+0++ 151|Autuinn Seek-no-further..... 96 
Amandier Sultane......s. io Bautv RTE... ec. a a A: oes LUG 


Amande Pistache........... 151|Balgome Pippin....cese-+-+- 112 
Amandier Pistache........+. 151|Bayfordbury Golden Pippin.. . a2 


Amandier Pécher ....+0..+6. 151 (Bay Apple... .ccceccedecesee 1 
Bitter Almonds) 3.3. os evi veee e152 Baldivink. as sh apes eS Caractere 
Common. Almond :.0.0% ici eisis,0 20 150 Bei e=F7eutiec as nice silt este ple 102 


Common Sweet.....eee.+«+- 150|Belle-Fleur Rouge....++++++ 102 
Doux a coque tendre........« 150|Bedfordshire Foundling asra'e Sen 


Dwarf Double-I lowering Al- Benoni......... Sole beret o settee eae 

A RRS Satara Beauty of Kent, ...., 53+ sna 
Long Hard-Shell Almond..... 150|Beauty of the West.......++- 81 
Ladies’ Thin Shell.......... 150|Bell’s Scarlet Pearmain..... 96 
Large Double-Flowering Al- Bell-Flower..¢sseceseesess» 10€ 

MONG: cescssccsessecsces 152/Black Detroit.-csrceccessess 100 
Pistachia Sweet Almond...... 151|Black Apple....++.ee++e+e++ 10€ 
Peach Almond..........++.- 151|Blenheim Pippin........ scan OR 
Pecher. .ccccccvcccsecseces. 151| Blenheim Orange.....+<.e-s5 00 
Peach Almond...........++. 151/Black Apple..... Lace o 4 bebew ae 
Soft-Shell Sweet Almond..... 150|Black American .....-ee02-. 99 
Sultan a& coque tendre....... 150|Boston or Roxbury Russet.... 133 


Sultana Sweet Almond....... 151 |Borovitsky. .....eesececeees 70 


Sultan... ssserve piviaceisee aig ar dL PLil ROMP CE OUGE ee «ic\c.e'o.ccsie cle elena 
Bough. .cwccsccocsecesccecece POE 

Borsdorffer. ©..'s. sec eas cvlen ele Oo 

APPLES Borsdorff....seecss cee ceecee 9D 

Brabant Belle Fleur......-.-. 102 

Alexandercccies asics snc 00s0. 79: BYONAY ANNIE. alm mares oe esa ues en 


Alfriston. ..cccsccccscesecsoe. N7IBread and Cheese Apple..... 9% 


—— 


‘Charles Applésccce...«- 


INDEX OF FRUITS. 560 


Burlington Greening Spey ole 
Catshead .. arehstele wg hieieka 
Catshead Beaufin Bina) aeieie et 
Cathead Greening ........... 


Calville Rouge d Hiver....... 
GBaloille: RuUgze s .i0;6. <0 22s \neins 
Capendu ......00 cee ccescees 
Cayuga Red Streak Pel aieles ahah 
Canada Reinette......0....6.. 
Canadian Reinette.....-.-... 
Campfield....... 
GCanthouseie nc... 00.2000 HO a 
Catline.... 
Chandier 


sete ee ee cee e ee ee eee 


Chalmers Larges.cccs...-« 3 
Claygate Pearinain............ 
Copmanthorpe Crab.......... 
Cornish Gilliflower........... 
Cornish July-flower....... ees 
Cos or Caas... 
Court Pendu Gris.. 
GourPendy Plat... .. ~<iecjeees 
COUTG RCT Aajeide: 5: aaa, » spvteca 
Court Pendu Plat Rougeatre. 
Gourt Pendu Extra.c... cess 
Court Pendu Rond Gros..... 
Court Pendu Rose « «..<.0%. 
Court Pendu Musqué........ 
Coriander Rose ........05 «2 
(aunt OF WICK «elas eyea. ce sais * 
Court of Wick Pippin.....- aie 
Gourt de Wick i. s....0 Me 
Court Pendu Doré2..2 «esas 
Cobbett’s Fall Pippin........ 
Cooper's Russeting.......-<.- 
MOM erctaye ft aieratnle cies ta? eerels exaye 
Cornish Aromatic...... 
Ciaabertye Pip pin’ 1. oias<16id%03:« : 
Crimson Pippin......++ +++ 
Cumberland Spice.......+++ . 
Dainty Appie......+..+ mashes 
Danver’s Winter Sweet..... oe 
De St VUUHAN «ete snce ss we ea eeiis 
PET OUE «ae 5) waetorose ois pyanaaits aegere 
PRAEROIG foc ycis os; pieces oie lsiere, eee 
DICE BL ECEENE’....20 « tntaits'e elect 
DRE SUC ake. aim eit vieincoke) fthels 
Devonshire Quarrenden....... 
TDRSUV BIE. stra devas. sve ciatnsvee sales 
Doctor 
IDGMIINE:. « « n0:. «ace cis erepecde wate 
Downton Pippin............ ” 
Downton Golden Pippin..... 


er a 


ee ey 


109/ Glory of York..... 


Page Pare. 
125 | Duchess of Oldenburgh..... oye," 08 
LO Bi | REP CVORAEREL a atereiels ns, sic sieu'cielaiers 120 
12.0)|'DuteheGodlin f..6 sis <.0)3:s.00 e000 &3 
103|Dutch Mignonne............. 1067 
MC) a NUN ovate aaa cifu dinio\ielals/alielassiett com's 83 
103| Zarly Summer Pearmain.... 70 
103| Early Summer Pippin....... 71 
105;| Barly Harvest 3/1. <.0.0.sj. s0:sui,9 9 72 
140 | Early French Reinette..... shapteshi li 
129) Early Red Margaret.......... 73 
129 | Early Red Juneating ........ 73 
144] Early Strawberry Apple..... . 73 
144| Early Crofton ........0. sjexenai, ug 

82} Early Sweet Bough.......... 74 
LOA Master Pip pial 2. c'cveic cictat alle 109 
116| Edmonton’s Aromatic Pippin. 88 

83| Edler Winter Borsdoffer..... 99 
122| Highteen Ounce Apple....... 140 
NOT WO eG CHICAS ee SEE oe 129 
102} Elton Pippin.... ..-.. 82 
102| Embroidered Pippin.. sisieaceiqmm le 
103| Emperor Alexander .........+ 79 
109| English Codlin......+..020.- 91 
105| English Golden Pippin...... 112 
105| English Nonpareil...... Aericree0) 
105| English Pippin........ shavessatan eG 
105 | English RUSSEP hj snsecs 0+. 132 
105| English Golden Russet....... 132 
105| Ense’s Sweet......... 9 Steise LOS 
105| Esopus Spitzenburgh....... .. 138 
105| He Apple..... sieve eleimitis Been eS 
LOG MGLE Pippen. «\peima syste sx Sins aes ESE 
105| Fall Harvey ....2.0000s ooo 0 Oe 
TOs PALE P Up PIN aia xo ciey site oun vats . 84 
120 NCRELES =! stocain, oPapewaia) chs sofaine'e ee)! 
130} Fallawater.... 0... ece<s 2.9409 
Lt) Fenouillet Gris... 20.0, 110 

71|Fenouillet Jaune.. . 109 
§1/Fenouillet Rouge. rayon: 
106 | Flower of Kent.. . 83 
LOG Plame tPRUSBCE Sosa. «10, e\bunvera.eyeus «98 
101} Flushing Spitzenburgh. sy sioale: oiilna 
113 | Forest Styre.. Fis acl w/ngal oie ce CU 
108 | Formosa Pippin. Soe Se? oats: les 
LOS) Hox Wihelip\.\.'..:0a0 «: cigeber - 146 
LOE Hees: PU pie ss). shes otisiate deiirepien LOD 
106 | French Pippin. Satake setpiete a sya yo 
129| French Crab.. . ighata OD 
13) | Franklin’s Golden ‘Pippin. Sicha 4 G8 

71| Frank Rambour........ ao) cision, (GH 
107 | Garnon’s een coer. 105 
107| Ganet Pippin. . “ee SRS 
MOM WGLER ADL Me noida ce oa c\a'a coe a 142 

S2niGalpins oo... siee' 0! c's 6/9 \a) 5 ei apa ieee 

82|Gloria Mundi....... ia: @ wish eiey REO 
113| Glazenwood Gloria Mundi... 110 
71| Glace de Zelande........... 78 


ticesesene Lod 


129 Golden Dropiecs 1.000501 00 100 


566 


Page. 
Golden’Ballaes Se. 5. coe 


- 1IL) Knights Codlin.. 


INDEX OF FRUITS. 


tzolden Harvey.......... «+++ 111] Koening’s Pippelin. oSe os coce 
Golden Pippin...........66 112| Large Black........ ovccecece 
Golden Reinette...........4- 129| Large Fal/ Pippin..... sign wtes 
Golden Russet....... a ieee - 131} Ladies’ Sweeting......... cous 
Golden Sweet...... sie wle/eeietate 84] Lady Apple..... Sioala eae eleusiiang 
Gray Apples ccc. ss200 ..+.. 124] Large Red Siberian Crabs... 
Green Bell-flower .....+0+++ 101 Large White Juneating ...... 
Green .Vewtown Pippin...-. 118) Large Yellow Bough.......... 
Green Winter Pippin....... 118; Large Yellow Summer....... 
GRISE i Neivicls cissate asset lem nate one 124| Le Grand Bohemian Bors- 
Gross Reinette d’Angleterre.. 129| © dorffer....++ cess seeeceeees 
Gregson “Apples. swiss sce en: - 82)Lemon Pippin........ ss okays 
Gravenstein........... re tes 85| London Golden Pippin......- 
Grape Slee ste reteieeaieters ---- 85|Longville’s Kernel............ 
Grand Sachem.......... «eee. 86|Lord Gwydr’s Newtown Pip- 
GZIISTOMIE Bie'e 6's aie! 0 ois \olere oe ARIA sme Ue aGe i _GoSeeNsors c= 
Grosser Casselar Reinette... 107| Loveden's Pippin. ~ecasee sees 
Grane REUMNette ie iieinrs's e's vies 120| Lyman’s Large Summer.. 
Hartford Sweeting........... 136| Lyscom. oa 
Tlarrisonce incurs stoe aeclas ... 145] Lyman’s Pumpkin Sweet... 
Hlaploe Crabyersamclsiiee ee ee teiaiels 145| MaleMarle.... 2. 0.'cc.cee ana 
Elivetitord emis ne clsierselaicteren) state 86 | Maclean’s Favorite............ 
Hampshire YVellow...... st ALO UL (cos Sees hoelsee oe oeepemtele 
Hay’s 2 Winters’. 02's 3.30.0.) 143|Margaret, or Striped Juneat- 
Herefordshire Golden Pippin. 112| ing .ees seessecccsvecesscees 
Herefordshire Pearmain....... 121 Margaretha Apfel..... ee enme 
Hewe’s Virginia Crab......... 145) Maiden’s Blush'y.2 detest eiee 
Herefordshire Red Streak.... 146|Mela di Carlo.... .... ake 
MAVRUAIRGAN s.\2\515% +1 0's wiele'» Pees SOE EAMG CG TE BCA HARA bon hs 
Hoary Morning......... Ai ee MII Pre: 6. odice aan pec 
Hollow-cored Pippin........ - 101| Me “eginch Favorite. occ. sea. 
Holland Pippinisso55 xc. bc...» . 86|Milton Golden Pippin........ 
Hubbardston: Nonsuch?../-. «'). *L2a!| Minister’. -t)- 5.26 cas elie sedan 
Hunt’s Nonpareil........... 120|Michael Henry Pippin........ 
Hutching’s Seedling. . .. 76|Monstrous Bell-flower........ 
irish Peach, Apple......2s iis 74| Monstrous Pippin............ 
Trtsle RUSSEL: sialeiaivia «2. + se eee 134| Mouse Apple............ : 
IFDNSTORE Fost als gio etia ck Zits LOO Mouse pple: 2s thet eeenie ee 
Jonathan.) jee (ides see. coke plo Uncheg Ph Lpptit se nectnaeit eee 
TONUAKEE FTEs Tales s b.< we ESO UTD OY.S ono eisiehs = jee eles 


Jersey Greening. ..sse.ceecas 128 
Jersey Sweeting. . 87 


eereereeeee 


July Pippin. seveveeevcvsees 72 
Juneatin etn Be re eae! fe. 
Kentish F ill basket. SAG Bees LA 
Keswick Codlin.............. 87 
Kenrick’s Autumn............ 87 
Wernygb ip Pils = cis scee.sesisheme 88 
GOES 1) OS els ew ere lee wakes 
Kirke’s Lord Nelson.......... 114 
Kirke’s Lemon Pippin........ 115 
Kirk’s Golden Reinette....... 129 


Evian PAE ph add 2 te. vig's's' 5 5 t's 87 
King of the Pippins........... 88 
King George the Third....... 99 
MRTE LG a ciale rare niertetaclen ete aisle. sis o\» 99 
Knightwick Pippin .......... 105 


Knight’s Golden Pippin 


New York Gloria Mundi.... 


Newtown Spitzenburgh....... ‘ 


New Scarlet Nonpareil..... 
DV CDET— ATL Foe cin ohelve emia 
Newtown Pepe 
Newark King'scyiei.3s 0 240 cee 
Newark Pippin. . 
Newark Sweeting .. 
Nonpareil .... 
Northern’ Spy “is i-cwciviesesuies 
Norfolk Pippin.......+. 
Norfolk Beaufin....... 
Nonsuch....... 
NVonsuch..... : 
Ohio Favorite sists 
Old Golden Pippin....+.++++ 
Old English Codlin.. 


eeee 
seeee eevee 
este 
fe ceees 
seers eeeee 


ee 


seers eeee 


2" Oldaker’s NGG. cc. cecoscsues 


INDEX OF FRUITS. 567 


Page Page. 
Old Nonpareil..... 2. ..ee+2 120] Ramsdell’s Red Pumpkin, 

Orange Sweeting... ......... 84 SIOLEL cloth sc)s: stalk felels fe LOM 
BOF ile) ADDIE n. cic sac Nelclosis oss 142] Ramsdell’s Sweeting ..... statotet ica) 
WOrtlcy Pippin... jeeisis Joss. 142) Read's Baker..... 06.0 cakes 
Ariginal Nonparei. .......-. 122| Red Belle-Fleur ...........-.. 102 
DRAIN IR victallora'sinitajorcie dina an & Jetse oe 75| Red Winter Culville.......... 103 
Osgoed’s Favorite.........+-. 89| Red Calville............0068 103 
Owen's Golden Beau: y Patsia ets 78| Red I etroit.... ; 106 
(5 ons 7 Ue es oA ge UNO) PRED) TIGL ste lmole a ousvehvoiers mee wu kOT 
Oxford Peach...........+... 96} Red or Black Gilliflower...... 134 
Paternoster Apfel...... «+... 107) Red Pumpkin Sweet....... ela’ 
Parmin™oyal cc. .css se 8t 121} Red Streak .. sisisiicharaes hte 
Parmain @ Eté... 6... 00s 3. 3) 80)| Red Quarrenden.. 71 
Pepin & Or mas caisahe vous eee ete 112 | Red eee ws aietesael es 

Petersburgh Pippin.... ...... 118 | Red Astrachan. : is % 
Pennock’s Red Winter........ 125 | Red Ingestrie.. ee 
PORROCK > ccc vw Maes) 5 Sele Ke 125 | Reinette blanche d’ Espagne. -. 130 
Pearson's Plate:..;... segs + oe 126 | Reinette Triomphante........ 130 
Peck’s Pleasant.. ..... .-+-+. 126] Reinette d’ Angleterre ..... so ehl2 
Pennington’s Seedling ......... 127| Reinetie du Canada Blanche. 129 
Peach Pond Sweet............ 91] Retnette Grosse du Canada.. 129 
PGCE ie f\ialeio aisteicin\e sts -.... Y8| Reinette du Canada a Cortes. 129 
Petit Api Rouge.......+++. oI T Qipeinette, @)AIw, 6.00 «sisson ase 129 
Philip Riche. cic .ves vives vices 113) Reinette Dorée....... ‘ajaletwteemhe 
PRil lig s REmettencs's Senses ee 105, Reinette d Hollande......... 86 
BRC ANOLE le's iWon See Doe es 85 | Reinette Batarde is... 05.5.0 99 
Pine Apple Russet..........-- 93 | Reinettede Misnie........... 99 
Pomme d’ Api Rouge......+++ 115} Rhode Island Greening........ 128 
POMPEY 6.6 8E Esc c eserves ole 141°} Ribston Pippin..... «cle sere ate be 
Pomme Grise......2.0.e.0 . 124| Rival Golden Pippin........ 105 
Pomme de Caractcre...... sow LOS | Round Catshead...0..5. </s' 103 
Pomme -Royalown'25 5. 2. os. «). Sd: Royal Pearmaingey>. eva 121 
Pomme Rose ...............- 115 | Royale a ogacpibrekile Fer gitiey 121 
Pound Royal................ 124! Roxbury Russeting...........+ 133 
Pomme Regelans..........-- 102| Rode Wyn Appel............ CF 
Pomme de Berlin...........: 105| Royal Pearmain............ 80 
Pomme @ AntSs.\.F. ce ica. oe PLO} Roman) Stem. i... sarecci-a sje lok 
PIOUUIVE EMOTE Ini nisk e'wissey'o tet aeoee DQ CEROMLAIUTEE, ia aane ola al ciaretetiey ietarnte 93 
Pomme de Charles........... 116| Ross Nonpareil ........... otis LL 
Pomme Finale..... erate sean ae 116 | Russian. . sadeee MOS 
Pomme de Laak...........+. 107| Russet Golden Pippin. 112 

RUC ieee linc a ares teen | MUULSSEQ I. BUI PET OF. dats ais Maki s at She 
Pomme de Caen... 0.20. .005 0s 129 | Saint Julian. .we.esieeis Prorat (o>. 
Portugal..... Gea ein chess aes 29 PSI RAWLINTS. c:niclcjcaltieisierhele LS 
Pomme de Neige............. 91|Sam Young............, coos. 134 
BOnter  Mclisce sree deol eas GD) Sack: Apple as sia c\isiv oti sveatveeeon UL 
Princesse.JVoble Zoete sso... 02° V0S' |) SADSON:. os oeveiccsc cas weve wees 47 
Priestloyisresiielddas css 's's'riee celts 126 | Sam’s Crab..... 6.<. aajestaate 2000 
Priestley’s American......... NAG PRO UATLCUS «cin sie sicetieeeetce VOL 
Prince’s Harvest, or Early Scudamore’s Crab. ...... . 146 
French Reinette .......-.... 72| Scarlet Perfume....... a tees 
Pumpkin Russet.. 93 | Scarlet Pearmain ............ 96 
Pumpkin Sweet ......0+.e..+. 93 | Scarlet Nonpareil, ...... eters. 120 
Putnam Russet....... siereie @ ele MG2) | SECMxIO-fUTTRET . 0's. cisie biete's isle 93 
Queens ...).2 sca. seals ile 99 | Seek-no-further .............. 96 
BATH DOK cieje.! isis Ae Satna, aol erate Ga SRECD, INGSE. cin.50 0i0ia's a cie'wralo sslol 
Rambour Franc..... se 494 | Siberian Bitter Sweet....... -- 146 
Rambour d@ Eté...........+++ 94| Siberian Crab .....eee0,-eeeee LAT 


568 


Page. Page 
Sine-qua-non.. .... 20. seeeees 76 | White Hawthornden..... sat ge 
Sops of Wine..8. 0.0.06 71| Winter Pearmain.... .... . 8 
Smithfield Spice........eee0. S3' Winter Queen.......005.- ee | 
Spencer Sweeting. . . 136 | Winter we ehhh ee alesiaiesd . 144 
Sturmer Pippin. .... 2.6. +20 135 | Wine Appie.. <ods ss SRR 
SEG lerwcidnin a 8es 6 sae SOR 146. Wine, Sagi. .csiassesenvuune . Le 
Styre ......- at eect 6 Wines Sope.. 2 SS eneeeees coe WS 
Striped Juneating oaoeeeiee 73| White Apple’... s.s0 vasou.eeeee 
Rint + seeicawkuicae ieee eee 97 | Williams s Favourite. ........ wy 19 
Peet al ys ica. Sake es oe ve 97} Wollaton Pippin .. «. wage 105 
Stal cubs........+-+- sees 3 141 | Woolman’s Lonz Tete 142 
Ruyprise:aiser 6. ke oom wees 134! Winter Sweet Paradise........ 124 
Suzar Loaf Pippin.. 75 | Wood's gaat ini 5 gee 105 
Summer Rose. ......... sels'e'e 77; Woolman’s Harvest ......... 7% 
Summer Queen.... ......... 7| Woodstock Pippin........+.. 81 
Summer Golden Pippin. ... 17! Woodstock sai e 3c5)2-% ooo 83 
Summer Pearmain.... ..... 60 Wormsley Pippin........... 3 99 
Suniiticr 1d gid€sccersecevcee. 146 Woodpecker .......-.00..e200s 98 
Sunumer Pippin..... 2... 2005 85), Wyker: Piggin.. 0. Siete 129 
Summer Rambour ......-+.. OW. |. ay 2 era eee... s,ci« Lassa aaa izg 
Suinmer Sweet Paradise. . 96. | Feu <3 <- a: PRS laws 105 
SW MAAS eee, cite Winstone ata eats het 134 | Yellow Newtown Pippin ..... 119 
URE CE PRUSREL oi ae occja «ids iets GRiMr CLLOU Pippin, i. seseate~ see 121 
Sweet Pearmain.. seeeseee 123] Yellow German Reinette..... 129 
Sweet. Harvestie.<..'.. see 74 |-Yellow Siberian Crab ...4..... 147 
Tart Bough... .2cixasiegeer ...- 72, |-¥ ellow HLarnest -nn is. san stein ‘| 
erishary, Winter Blush . 140 | Yellow Belle Fleur........... 109 
Tolman Sweeting............ 137| Yellow Beil-flower.......... 100 
SAGE IGT ete o,5 «sie\wlo\ = o's Fowwials > a/v 131 | Woung’s Long icecping...... 109 
Twenty ounce Pippin........ 140 
IMCS V Pate elala-sicjae « Cire etme ole 78 
Transparent Pippin........ 105 APRICOTS 
Transparent de Moscovie.... 78 
True Spitzenburgh........-. 138 | Abricot Péche ......0 00s dees ae 
Twenty Ounce . «.i.%.3. 6 ins lav | Ad5ricot Commun.........0... 157 
Twenty ounce Apple. ....... 140\| Abricot Précace.... cha. ow. sane 
BRM AY Cs. o's itens wine bjeei ae 142| Abricot Hatif Musqué....... stheas 
Warter’s Golden Pippin. .... 112| Abricot Hattf ......... 5.225. 158 
Victuals and Drink........... LAT: | AbRt Lotter: 5 ccc, ited ee eee 158 
Wade vere) cies ale ae ve <tr ose oo DAL) Bbricot blanc: So. sok 159 
Victorious Reinette..... 130 | 4bricotier blanc....se.sese.08 1dd 
Wai, draga COM, «Sakcwtaaeah iesre Gh AUG | CLUSTER yc oer teed aes eae ae 16 
Watson’s Dumpling ».s.is%.0.i 142 | Alberge.. is). 0.0% dees cee 153 
Whare Reinette.....+.. R elsuative 129 | Amande Aveline...........-. 154 
Watson’s Dumpling........... 142) ANONGS:: 5 oi6 52s 2.5 cee See 
Waxen Apple... .jsicceciie, fe < AD | An gommoats... 2.5 acce ale steve 154 
White Appie...... sigualetanysssiete 142] Anson’s Imperial.........4.. 157 
Woolman’s Long. ......+. «++ 142| Blotched Leaved Turkey...... 159 
Weel’s Pippin .... ce. seee.. 108:| Blache ...c2 ds weotieohee Osea atetceeee 154 
Wells’s Sweeting......... .... 140 | Blotched Leaved Roman...... 157 
Westfield Seek-no-further..... 96] Blenheim...... o Is aletat eve o seta Orga eeaS 
White Bell-Fleur............ LOD Blane ioc. 3. ss ot eee eee 
White Bellflower ........ +++. LOM PBredar..cie os 2s. eo ee eee eee 
BE hitter scald sce oe4 . LOL | Rptssels:i.. <<. Jno aeneeee . 155 
White Winter Calville ....... 103] Brown Masculine........ 2020158 
White Calowlevaesves ss. out LOS | Brangon’.'s 2 \jsiclassie-eislors.e erro 
White Spanish Reinette...... 130) D’ Alemandries.oi...c62 aoe ae 
White Juneating ...... iseese,.. 78) De Hollande ccs cceciecce secs Uae 
White Astrachan ciccs-..0-. ‘IS De St Jean... «ded scese tees tie 


INDEX OF Fauits. 


INDEX OF FRUITS. 


BERBERRIES, 


Black Sweet Magellan........ 161 
48* 


Page Page 
De St. Jean Rouge ......-+- B35] Common Rediciisienesscecnues Ll 
ATT OR REE eega HBr) | MEAT et lal ayatet aie «0's: s,0 010 wisterec 14] 
CSI NRYLGO, 8s a clot Nisin < era's, cis'eis« BG | NG Da Wetateaiiereletels\2.-5\< sie 0 ees he 161 
DPN IECY <0... win n)a cian xqon me 159) Seedless..... fislale\ajs/eve)alu/el aidtern 151 
~ Double flowering Apricot. ppespliye 160 | SEQRELGES. cc ccessceecens ne LOL 
ae 154] Vinetier Sans Noyeau....... 161 
RS ae x Sans sole ss'aem on 155 
Dunmore’s Breda............ 155 CHERRIES. 
Du Luxembourg. case LOW! | ine 
Early Orange.. piatrsraipal bed | A Courte Queue de Provence... 195 
Eariy Masculine..........., 158 | Allen’s Sweet Montmorency.. 193 
Early White Masculine. .... 159 Allerheiligen Kirsché....e.+ 200 
Frither Muscateller......... 158} American Amber.......... 167 
SUT Re SESSA renee La7WwAmober Genesis... a seccee 168 
ROS PTECOCO in ie ise ois 5. a0,00,05 ED #))| sO NET ACUTE: in viet eleiniela etsielee 173 
Gras d Alerang re. 0 6.06.00 50 155 | Amber a petit fruit.......... 175 
Gros Friuhé .o0 dass: ««, l00)) American Eheart. smc ss « hayercvediyls 
trrosse: GerMmine vote os a0 soe 157 | Amber or Imperial........... 179 
Hasselnussmandel .....0¢++++. 154 | Ambrée de Choisy...... sie heen aU 
EADMISHATK Go. se vas Minn vie 155 | dmbrée & Gros Fruit. -. 190 
Hunt's Moorpark ........ ++. 155| Ansell’s Fine Black........ Sic oh 
| SA Tee OCT a ee ee e-eee 155| Anglaise Tardive........ «-. 191 
Large Turkey mate Si ciara letal ata TRG) ANDLE CRETTY own vre.< vlsiaieieais.«.¢ 187 
USS Ey a ae 155| Arden’s Early White Heart.. 173 
MUNSCN-MANSCH sieie'craais aries om: 156 | 4rmstrong’s Bigarreau...... 181 
BI aaah Sy nies cial Al rewind tina's 154 | Arch PPE sais «0,010 0 « Ape ASE: 
Oldaker’s Morspent, aabaaaahles als 155 | Baumann’s May.............. 168 
Orange... : H 156 || Belle de Rocmont Gases ---. 192 
Persizue.. ane 154 | Belle de Rocmont...... eceee 153 
Persian... woo. 000 sses.+es+ 156| Belle de Choisy.......... ssee 190 
AG Mia sore, SG, atce asst Aateloks 157| Benham’s Fine Early Duke.. 191 
MOLI tI ou. c/inass hatin a3 6 SSIS 157| Belle Magnifique.... ........ 193 
BPUCRE TORI vo cn cassie Karniets 157 | Belle et Magnifique........ .* 193 
| ENTRIES HI Ae Re eR sere ae Sie OSE 157 | Bigarreau de Mai.......... 168 
BDL Cia aiais) ajeoverwaiolees 159A) PARAL CAM 30) oye) «)cisle.+)sieieis 60 5h o- - 179 
Red Masculine ......+....00.. 158 | Bigarreau Royal......... =. 
Royal.. aieteale 158) Hee deredt. GrOSieca ss «vem aie san tie 
or eh penal! 157| Bigarrequ Tardif..... SAAC 179 
RE CTI nica wien coca oxi 157 | Bigarreau Blanc............ 180 
Royal Persian....... Phi ania ..156 | Bigarreau Rouge............ 181 
Royal Orange.....seeeeeeee. 156 | Bigarreaud Hollande........ 181 
Royal George....seeeeeeeeee 156 | Bigarreau Couleur de Chair.... 182 
Shipley’s .........+....+.+00. 158 | Bigarreav aGros fruit Blane. 182 
Shipley’s Large . sic 00. v0 - 158 | Bigarreau de Rocmont....... 152 
Sudiow’s Moorpark .........+ 155 | Bigarreau Lauermann....... 183 
Temple's ...ccccccscceeeeees 155| Bigarreau Gros Ceuret ....... 183 
Transparent ...+.++ seeeeeees 157| Bigarreau Gros Monstrueuc.. 183 
Turkey.....cesesceeeeeseesee 159 | Bigarreaua Gros Fruit Rouge 183 
ADL EL. « oavicnee eeccecesceee. 154| Biyarreau Tardif de Hildesheim 194 
Walton Moorpark.........+. 155| Bigarreau Marbrée de Hildes- 
WYMite Masculine s a.eja 0105 cies: ai th DO |p MEUM iy. see 0:0 sje n.0,5 190191010 51s 184 
White Apricot...........+.. 159| Bigarreau Blane Tardif de 
White ALZ2er 8. ccsse.ccoscsse, 159|  Hildeshetm. ooessrevcsssece 184 
PE URLEMUUTE oc .eininiesais'ssit ieee dil | DELO eCOU INO» «+. - 0.0 ae 183 
| Bigarreau Gros Noir.. 188 


Bigarreautier @ Feutles de 
LRT A Miisss ois sad cooee 189 

Bigarreautier @ Grandes Feu- 
alles eres ee ee eee ee eteon ee 189 


570 


INDEX OF FRUITS. 


172 


Page. Page 
Bloodgood’s Amber...... wees 167] Cluster ..cc.ccccvcccvcscscee 194 
Bloodgood’s Honey...+...++- 157| Common English ...+.++++++ VL 
Blooigood’s New Honey..... 167 | Corone’..*.s.).. 2% veccsccoecve 17a 
Black Heart. [ocelecccevcrrce 169'| Couronne caches kixwtensels a ap 
Rlack Caroon.....s.ecceee.- LEY! COTOUN wsccesccccreseos eb eae 
Black Russian..+...+++- ooe- 169) Ceur de Pigeon.....ccccscce 198 
BL AGIA atc oes ieleis >/e10 etetatelaly LION Coularde :oukevn sewic este eae 191 
Black Circassian.......++. .. 170); Commune @ Trochct......... 194 
Black Tartarian’..<+s<0sses0 sc 170 | Common Red. ......0..ccsea 196 
Biack Russian. .cece..o0% aoe” LIQ CO Omnnanes sae Si Siete doe eS 
Black Mazzard ......eee Se cee AULT | OO NUROID wEREM s eheltete'o aust oye. LOT 
Black Honey....ee.+e+ eeees 171) Common Sour Cherry....... 197 
Black Orleans....... voeceos, 172) Common: Morellow.ecws ice. LYS 
Bleeding Heart......++.+0-. 174 | Crown ....eseeeeeees weeeeee 194 
Black Bizgarreau............-- 185 Davenport's Early. vapeccosese 172 
Black Bigarreau of Savoy...... 185 | Davenport.....cceescoccerce 172 
Bowyer’s Early Heart..... -.-. 171 | Davenport's Early Black... 172 
Bouquet Amarelle...scewssees 194 | De Hollande ws... .cessseees 191 
Bristol! CRETFY avisie's.« ss \6'6 sieses 171 | D'Espagnesae'sccsccssvcvses LOL 
Butlocies Fearrb i. 00206 0 scees 176 | Downton. 2°.) 2'.'. vcleS ers cle Pa yy 
Buttner’s Yellow.......... 185 | Downers. Late’...... ccs ee LTS 
Butiner’s Wach’s--Knorpel UDOGOVTET 's'ss'e'n\s'diSic'eo-tie'oa cactanhits 
THAT SCIE: vjcio ele o\ael nie >'s)e occ. 185) Bowner’s Late: Red Ji... sceve 1 td 
Buttner’s Gelbe-Knorpel Downing’s Red Cheek..... Papi) 
KAT SCRE. o's acins ese ola siege LOO | DOULLe Vol ers = isclenscrciseie on tbe 
Buchanan's ‘Early Duke. eee. 191 | Double French Cherry ....... 199 
Buttner’s October Morello..... 193| Double Flowering Kentish... 200 
Butiner’s Ocstoder Zucker Dredge’s Early White Heart. 173 
WEUCASEL. oc cccecccces eee, 193 || Dutch: Morello cakes coee 197 
Busch Weichsel...... SAS OEE 1941 Dwarf Double Flowering...... 200 
Buschel Kirsche..........++. 194| Early Black ..... seine oso hie sea 
@arnatian-cectes cet <i ccenieese 194 Barly White. Heart y..20cseen cma 
Cerise Ambrée ...00..+ee0+.-¢ 179 | Early Purple Guigne......... 1°4 
Cerisier de 4 a@ livre......... 189| Early Purple Griotte....... 174 
Cerise Doucette .......0+0+-- 190)| Barly: Duke*cecs cle ecescee deamon 
Cerise dela Palembre ....... 190'| Barly May... 0). sles ea cuee eae 
Cerise 4 Noyeau Tendre..... 190 | Early Richmond............ 196 
Cerise Guignes . oes cus s'c = EO.) Wilton Seales =e visio nee EGO 
Cerise Nouvelle d’ Angleterre. LQA| ELURNOT Iss \0'solelsielcials'a's sa ba dea 
Cerise de Portugal ......... 194| Elkhorn of Maryland........ 188 
Cerise a Bouquet ails Sik piavatatentie 194| English Weichsel..... caw eet ee 
Oerise’a” Trochet. .c.0.8es eee 194) English Morellocss cccvaseeteat 
Cerisier Nain &@ Fruit Rond 195| Ever Flowering Ciwrry ..... 200 
Cerisier Nain a Fruit Rond.. 195| Flesh-Colored Bigarreau.. 182 
Cerisier Nain & Fruit Précoce 195|Florence..... ececatvoccovewes Mam 
Cerise ad Courte Quewe ..... LOS) pPLEMISh ssc! c do cieks ate cl 
Cerise du N0rd...cccrcscce.s 197 | Four to the Pound... cess. cesee tao 
Cerisier @ fleurs Doubles ..... 200 | Fraser's Black Tartarian... 170 
Cerise de la Toussainte...... 200 | Fraser's Black Heart......... 170 
Cerise Tardive......... occas, 200] Rrasers Blackitve nes set nee 
Cerisier Pleurant ........... 20U| Frasers Tartarische......... 170 
Cerise de St. Martin........ 200 | Fraser’s White Tartarian.... 178 
Cerisier de Virginie ......+. 201 | Fraser's White Transparent.. 178 
China Big: AIRE acete.c.6, 5408.2 erahaie 184} Figihe Kleine Runde Zwerg 
Chinese Heart.......++ a 184 Weichtelogcdt's haces ooo 
Cherry Dute..ceccseoe.--+ 0. 190 ; Gascoigne’s Heart, éin\ee\ulp'eveveia at Rte 
Cherry Duke «.veccessees 191 | Gean Amber..cccececes coaes LGG 
Chevreuse icc casweetetes eevee 194 | Gobet & Courte Queue........ 195 
Chinese Double Flowering.... 200! Grosse Schwarze Herz Kirsche 168 


INDEX OF FRUITS. 


PRRs 0's sisictisiaidies spe oles 
Groote Princesse.......0 


Page. 


19 


179 


Lauermann’s Herz Rirsche. 


571 


Fage 


‘ 18é 
Large Heart-Shaped Bigi- 


Grosse Bigarreau Couleur de POD e aldietoie v'e'9 00/e\e\s's aelaieiele'e 182 
CIC SPOOL eae eeeeee 182] Larze Red Bigarreau...... Auiltels 
Gros Bigarreau Blanc...... 182 | Lady Southampton’ s Yellow.. 187 
BOR COUPEE 6 a5 ie cienich vthe oe 183 | Lady Southampton’s Duse... 18% 
Gros Bigarreau Rouge....... 183| Lady Southampton’s Golden 

Gidley... scenes: abe oiSTl: Drapes: Maveaetbiat x40 
Grosse Schwarze Knoorpel... 188 | Large Black Bigarreau...... 188 
Griotte de Purtugal......... 189| Late Arch Duke.......... eee. 185 
Griotte Grosse Woir.......... LOT ALE DUCE she ie\slarelojs nia velelsielele «. 189 
Griotte d’ Espagne....... eeee 191 | Late Duke.......,..seeeeeeee 19) 
Griotte Précose........ .. 191 | Large Mayduke..... doeecece 19] 
Grosse Cerise Rouge Pale. LOA" Pp atevKentishtsls crc stereo ee O07 
Griottier Rouge Péle........ 194| Late May Duke........ seeee. 192 
Griotte de Villennes...... peek MOA) Lar pe Morell One saivisisiets cet 2 197 
G-iottier @ Bouquet.......... 191| Late Morello.......ceceees -- 197 
Griottier Nain Précoce...... 195} Large Double-Flowering...... 199 
Gros (Fobet..ceceeereseeeeeee 195 | Lion’s Heart.....seecescsese 176 
Griotte Ordinwire du Nord... 197| Manning’s Early Black Heart.. 169 
G tinier @ Fruat Noir......... 169 Marzord si esis evans cvsus - 171 
Guigne Grosse Nuir........++ 169} Manning’s Mottled........... 176 
Guigne Rouge Hative........ 174 | Maccarty...+.+..000, setavecs LOT 
Guigne Noir Tardive........ 158} Madison BISAaITEAUsre/cc'ssicis ss LST 
Guignier @ Feuilles de Tabac. 189 | Manning’s Late Black......... 188 
Guignier a Rameaux Pendans 2) | Manning’s Late Black Heart. 188 
Hurrison Heart...... byes TSO | May Duke. Pierinetucisvs cise cla ces LOL 
Ha: ‘ive. coe cereeseesscccce pee ESS Age a a 195 
Herefordshire Black....... oo 172'| Martin's: Weichsel.:. ..wlekele 200 
Herefordshire Hgart......... 171 | Merry Cherry.. sjeleie'e ae e lag 
Hildesheimer ganz Spdle Knor- Merisier a petit , fruit. whe valeae PIL 
MICU ARSON vais ot < clola’s ax Sele 184| Mvrisier a petit fruit noir.... 171 
Hildesheimer Spdate Herz Merisier a fruit blanc.......+ 175 
Rirsché...cccsecesscccoeee 184 | Merisier 2 Aeurs Doubles..... 199 
Hildesheim Bigarreau....... 184| Millett?’s Late Heart Duke.... 191 
FAGUEY)s snes e wisn «isle o'e/e Socnecic 175 | Milan. ..ccesesescsecs sevvees LOT 
Hollandische Gramecicseeis 179 | Mottled Bigarreau........ Feo wl life: 
Holland Bigarreau............ 181 | Morris’ Early Duke......... 191 
Holman’s Duke........+.+++. 192 | Montmorency......++eee-eees 195 
Hyde’s Red Heart............ 175|Montmorency @ gros fruit.... 195 
Italian Heart....... cccccees 179 | Montmorency.....+000 coeee 196 
Jeffrey’s Duke......... eevee 190] Montmorency &@ longue queue. 196 
Jeffrey's Royal. sve eseseees 190 Muntmorency....ssreeeeeeess 106 
Jeffreys Royal Caroon.. 190 | Morello. ....sc0.. 226s see LOT 
FEENLISH svie vee ec evec es eeeee 195] Mona's Amarelle..secsseees 200 
Kentish... sscs.0.e coccceeees 196| Muscat de Prague...... selects 196 
KCNISH 6 .'010 6c 2s eseseseeeees 196] Napoleon Bigarreau........-- 183 
Kentish Red,..... a i nye 196 | Main Précoce.....eececees a 195 
Kentish Red.......... «eee. 197] New Larze Black Bigarreau... 155 
Enevett's Late Bigarreau.. 187 | Ochsen Herz Kirche......... eg Wed 
Knight's Early Black ssi oed se W7A | Gxitlbatt 62.6 vad Pesce ae 176 
WentIS 0 Aether fats) Sete eta Oe ale -. 107; Petite Cerise Rouge Précose.. 195 
Large Wild Black...... .... 172| Pie Cherry. ..ccecceeceeeess 198 
Large Homeyeveessierecseeee 175 | Pie Cherry.cesccsressceccees 197 
Large Wuite Bigarreau...... 18J | Plumstone Morello....++.++++ 198 
Large Heart-Shaped Bigar- Portugal Duke...+++-+e wpares 
FEQW, cacovccsecces sa sriee oe 152 | Portugal Dude... sreceeevers 101 
cauermann’s Ikirsche....... 183 | Prinzessin Kirsche.... sssee. 17% 
Lauermann’s Grosse Kirsche. 183} Prince’s Duke..eees.eeeses.es 194 


572 


Page. Page 

PrEOCE. ceervceecee secreees 15 | West's White Hear... 200si0ecsnhae 
Red Hearts» sUeitigie).s'» eoeee 174) Weichsel mit gauz\urzen stiel 194 
RAM INCOR nwa bao bey ois 18S} Weeping or Ail Saint’s........ 200 
Remington White He cart apts cay 188} White Mazzard.... roovee ah 
Remington Heart....+..e.00- iy Whizley Biack.... econee 19L 
Rivers’ Early Heart....-.....+ TIN WORE TACO nas: a'ale cnn Salteettals - 173 
Rivers’ Early Amber. os ue White Transparent...see. os 6 ae 
Ronald’s Large Black Heart. 170)| Wihite Tarytarian... «05 si Misiaia sini 
Ronald's Heart..... savers os) LO! Wihate Big arreats snccsis ties 
Robert’s Red Heart........+.- 176 | White Bigarreau.....-.+..+« - 180 
Royale ..cceccccesceessevecs. 190| White Ox Heart..... vie eviegte 18D 
Royale Ordinaire..... emo uiale 180 | Wilder's Bigarreau de Mai.. 168 
Royal HGtive.sercesicvees wo» 191 | Wild English Cherry...ap--» 171 
Royal Dukes ic «isis wie piatelaleheVatry~ 192 | Wild Black Fruited. wep... 171 
Royal Anglaise Tardive...... 102) | Wald Chery t/a ve, «aie PE rin prs. 201 
Ronald’s Large Morello...... 197} Yellow Honey.....s.eseeee 174 
Rumsey’s Late Moreilo....... 199] Yellow Spanish..... Gita: aes cake 179 
Schwarze Herz kirsche...... 170 | Yellow or Golden......... Pe Vi 
Schéne von Choisy...see-e +e 190) Fung Tu..cecseees socsescoe 200 
September Weichsel Grosse... 17 
Serrulated leaved Cherry.... 20) CURRANTS. 
Small Doudle-Fiowering..... 2i)) 
Pa pen Sor a 195,| Bitch EN lish o0000+00 e008 204 
Small Wiid Black. « oe o Lad elack Naples..siecises eset ace 
Spanish Black Heart. FatetatMPD | COCSSIS. ois e'bisie > 0 90's dupibls tp nei 204 
Sparkhawk’s Honey...-ee.s--. 177/ Champagne........seceees eee 24 
Sparrowhaws’s Honey....+++ 177} Common Black. «os 006 «mje eesie 204 
Spotted Bigarreau...see.s00- 181 | Groseillier Rouge @ Gros Fruit 2U3 
Spadte Hildesheimer Marmor Groseillier @ fruit couleur de 

Airsche..... Reessece oaecee USS RA TUAUT «nono slalninse Kicinesi ceeee 204 
Spanish Vellow..e.e-.sr0e -. 187| Knight’s Large Red. me, 0,0, c0l9 Pina 204 
St. Martin's Amarelle....... QU Knight s Early REC. seisunsaatne ees 
Superb Circassian.........++ 170 | Knight’s Sweet Red.........2. 24 
SUSSEX... ceecnce-s seeeeseeee 1961 Large Red Dutch...... 2 oiniaen Be 
Sweet Montmorency.......... 193] Large Bunched Red.......... 2U3 
Fartarianen<ensocesnes? »see 17U| Long Bunched Red.......... 203 
Thompson's Duke. +seee.+++++ 191| May’s Victoria........ ealeisyoisisan 24 
Tobacco Leaved.......+++++++ 189] Missouri Currant...... 20a eee AUD 
Transparent Guigne.....eee+. 177| Morgan’s Red........e2eee0. 23 
Transparent Gean.......++++ 177| Morgan’s White........ eeeee 203 
Transparent..... coccccceces 177| New Red Dutch.veccscrecvces 2d 
Tradescant.....+. vigeesicsces ASO} IVE DW ite: DULCh . « sislemien's see 
Tradescant’s Black Heart...... 188 | Pheasants Eye....+.eeeee+. 204 
Tradescant’$..csececsee 2950 LOSI VCD DULCH . 007cie:0"se pisinlsele rela staattel 
Trauben Amarelle..+..cerces 194} Red Grape. ...ccccsccseccene QS 
Trés Fertile.....- seseeeeeees 1941 Reeve’s White...... sis /eiecoiels «+ 203 
Turkey Bigarreau......++++. 179 |Red Flowering Currant....... 205 
Turkey Bigarreau........... 180 |Striped Fruited.......... sees 204 
Very Large Heart........ ++» 176| Grosse Weiss und Rothge- 
Vier auf ein PLUNE. 2600 o+- 159] — streijte Johannisbeere...... 204 
Virginian May.......++++ oul 96 5 White: Dutchicxsia.relhsletstee hain 203 
Virginian Wild eGhar Yoewese QOL | ARite. Cresta.’ cia a's seis sfoeud 
Virginisch Kirsche...see00. 201) Whit: Leghorn. ...es.eeeeees 203 
Wiser laos ajsis ayets a sie 'e i. 0) s0i0,0 + S18 
War Cherry. meiersisiiia aie e's .e\ sis 104 
Werder’s Early black Heart... 169 

‘erder’s Early Black....... 169 FIGs. 


Werdersche Frishe Schwarze 


Elerz KAarsche. so «\0:s\00 0 


weer 


INDEX OF FRUITS. 


169 Angelique. See eereseseceessees Q1Ii 


INDEX OF FRUITS. 


Page. Page 
Bayswater. ..cse.cccee .eee+.°2U9| Early Green Hatly .....06 216 
Black) Naplesiivcs Jase. 500 «+e 209) Edwards's Jolly Car......00.%. 216 
Black Ischia........+. »2+.-++210| Farrow’s Roaring Lion ........ 214 
BUC USCRUG «16 oc an eles a telat SLOG VEREGRE GREEN) ; \..00)e'cja's seta cele 2196 
FUG Here WO ofsis'0' eau <ic!erere/ievera -210| Gorton’s Viper ...- sees eeeeee 216 
TRC RUT <0, s\alahsisaicisentaln sie tose ke Green. Walnut <2)’ « 217 
Brunswick...........+.+++++-.-2U9| tiartshorn’s Lancashire Lad . - 216 
Brown Hamburg......++++++ 2U9!Havley’s Lady of the Mancr Q17 
Brown Turkey..... zlsfeveral steYeletel’ 210) Hepburn Green Prolific....... 217 
Brown Italian..... Biteiotatdieretats 210] Hill’s Gulden Gourd.....--cee 216 
Brown Sh ia ecccceescecess 2lU| Keen’s Seedling ....s200 ess 216 
Brown Ischia.......++. eoeese 21) Leigh’s Rifleman. .s+.+.-ss+e 216 
CHC aT ol sissies ho diya +eeee 210) Massey’s Heart of Oak....... - 217 
Chesinut-c oloured ISCRIDs. <0 « 210] Melling’s Crown Bob.......++- 216 
Clementine ....++- Su ciaiite toa 209| Ming! Bold cies os ae davejejeistersisiee 4G 
Concourelle Blanche......... 211] Part’s Golden Fleece.......-++ 216 
Early Forcing.......... «eee 210] Parkinson’s Laurel.... ....++- 217 
Figue Bianche......+++++..+. 212|Pitmaston Green Gage..... 217 
Ford’s Seedling. ..«e..+++++.. 212} Prophet’s Rockwood....++++++ 216 
Green Ischia. .ic0s. seWalejes «0 212|(Red Warrington «ose. coees vefes 216 
Hanover....esseeeeeesecseees 209} Saunder’s Cheshire Lass ....-+. 217 
TQLIGAN ovieie 6 oie.6. 000 os 0000. Me eLO| haylor’s Bright Vienus's «inser 1 2iy 
Large Blue..... ate latatehel aie, sie - 210} Wainman’s Green Ocean...... 217 
Large White Genoa.........-. 212) Wellington’s Glory. ........++. 217 
Lee’s Perpetual......-.s00 -. 210] White Honey pintdielchaynial-alalelsia(e metals 
Madonna. ..see.eeeeeeceesee 2U9| Woodward's Whitesmith...... 217 
1 ORE Or opeate seal earaiila ert -. 2i1| Yellow Champagne........... 216 
Marseilles...... segeaiieneseaw 2l2| Yellow Ball... Meieasacseees 216 
MME MIC voccccsosncescens eo pul 
Murrey .ceccees )6i4)2)0/e/eieuaicieis ge LU 
PNET Aso o's wie we pele eeeceee pleted hole GRAPES. 
COG Em o[atolnie’s «sie\o\s saieiatateialalove 212 
Pregussata..... seteee ope me a BES AI CORE: yoie:nisivintin, wuleis on cies 237 
REDS si s'a's Sina’ siqiaetecatais seeveee 20] Aleatica du Po...... wip ciaimerele 240 
Smali Brown. «.<ce.+000% ie Pree LAL VANS Ga, ioa'st nce ost aku teat hoteborar ae 246 
Small Brown Ischia...... i vista lb Aile xand.er’s'. .. as <ieasteeereeeeatee 253 
NUE Ori araa'x a-\asorsta crib! evcholabaleasis 211| Amber Muscadine......-..... 242 
Violetie de Bordeaux..... ose LL AAMULEIS pia Sicis' << te lateloine Ris eaiee 242 
White Marseilles....... sc. +. 212) American Muscadine........ 258 
White Naples. .. osee-e- 212! Ansell’s large Oval Black.... 238 
White Standard ..........-. PUN CLE CR IE Res eae oar aiesiadclesm eelarate 236 
Winitesischiay. asic ces.cis 0 - 212] Auvernal... Bie A 235 
Auvernas Rouge. ........++-+ 236 
ee Traube....s+eseee-eee 239 
GOOSEBERRIES. Black Cluster «sce 2050) «2200000 236 
Black Morillon 1.0 ss seeees 236 
Berry’s Greenwood..........-. 216! Black Burgundy. ..-+ s+... +++: 236 
Boardman’s British Crowo .... 215] Black Frontignan ......++ +++ 236 
Buerdsill’s Duckwing ......... 216) Black Frontignac ....+++++ » 236 
Capper’s Top-Sawyer ......... 215| Black Constantia ......-.+++- 236 
Capper’s Bunker’s Hill ........ 216| Slue Frontignan ..ee..seeeseee 237 
Capper’s Bonny Lass .......... 217| Black Hamburgh ....seee+ee+ 237 
Champagne: 2 cai Satoeleave ze 215] Blue Trollinger.....+eseee+s 237 
Cleworth’s White Lion........ 217] Black Prince...ccs.seseceres 237 
Coliier’s Jolly Angler.......-- 216| Black Spanish.....+++ cocnens Qa7 
Cook’s White Eazgle..........- 217) Black Valentid..seccreesvess 237 
Crompton Sheba Queen ...... 21 7| Black Portugal ..ecessseeees S37 
Early Sulphur ..eees.soeereee 216| Black Lisbon. sees eareeeoe 237 


674 INDEX OF FRUITS. 


Page. Pages 
Black Lombardy.....5.. eseeee 238] Mleish Truube..cesecscscsees 23% 
Black Morocco...+e..++++++++ 238| Hlame Colored Tokay...++++. 247% 


Black Muscadel.....0..0.00. 238 | Pow Grape ve sarees errekeletoente 258 
Black StPetersssteciisis's c1s's 6 1288; France Pineat ses sieis'sitvcsre - 236 
Black Palestine ......+. sees 235] Prankenddle. ss. ceeeeveceees 237 — 
Black Muscat of Alexandria..... 238 | Frankenthaler ...0.see.s0105 207 
Black Tripoli..... cocescccese 230) Frankenthuler Gros Noir .... 237 
Black Grape from Pripdli.. 23y| Fromenté....... v/alvielovelslntovolatai mmneer 
Black Museadine.. eeesee 234] Frontiac of Alez.andria..... «edd 
Black Chasselas....... seseee 239] Gentine Tokay....scecccesen 244 
Black Sweetwater.....sseece. 239) Gibraltar... i. ceecees ‘\scete's OF 
Blane de Bonneuil.......... . 2411 Golden Chasselas..... sSislre os O42 
Blacksmith’s White Cluster... 212| Grove End Sweetwater ...... 241 
Blanes cicieterretsie ete Walaleie’s se ste 2G Gray Lokaayiin sale wala ols sto Det 
Blan@’s Virginia. .cvecessase 253| Grosser Riessling .......... . 25 
Bland’s Madeira .....6e00... 253|Grizzly Frontignan ....... soos 246 
Blartid’s Pale edi aerwselee store 253! Grizzly Frontignac ......... 246 
Bourdales des Hautes Pyrenées 236| Grauer Musecaicller ........ « 246 
Boston..seee. eletetaleaalnetee wana 237| Hampton Court Vine........+ 237 
Brown Hamoburgh .......004. 237) Hardy Blue Windsor,....... 240 
BUT PUNAET a\sieiaraloie a: oe wiclsts ote 236 | TULLE ovine se dics cebivwe ee oe (237 
Bur FUNnderin Vesna vase bode we 230) ISADSUIE .. oie oxic wisicie ole eS wt 253 
Bul OF, SBULebe heels st wieielotelee 258 avol's. Traube.... cscs seth senead 
Cambridge Botanic Garden .. 2B7\ Jews... ..vevesccsvcccccses «. 249 
Cannon Hall Muscat.......... 244| Jerusalem Muscat ...scevesee 244 
Cape Grape ..icecsess Seite 's 0) 2D5 JULY GHADE. <idievclaiiedete secgeoee ad 
Catawha:s. viessj\eigereee « wrelelelel iL | WE LCLCET sERESBLOTE Eo hes le loi shal eNatotele - 245 
Catawba Tokay. .ceccecreee 254 | Knisht’s Varie sated Chagselas. . 247 
CRASSELORITOU ... wes 063s viesele sc 23Y Kummel Traiise. as Visio Meteeione 246 
Chasselas Mus jué........... =o Ql | Languedoc: \cicieiss'se'ns ao see eees 
Chadsworth Tokay ........... DAT |e Cer vas ack PSs dele eweis 235 
Chasselas Doré caso sisies cess 242) Le Meunier. sie. 0% ditieySraVer cha eee 
Chiasselas Baie ws c\ewsierca cite Dao WEENCOSI Fad 3 8.4 slatal stelel clays ite. |) 
Chasselas de Fontainebleau... 242 | Le Meher saa's caicexadedaees 241 
Chasselas Précvceé Svicie\scie cet O44 Lenoir. 14.05 view eee siete oo ET 
Chasselas Royal. ..00.0 000 00's's 244 | Lortibardlys./;ssyietenaa we eooee 247 
Chasselas Panaché.......... . 246] Longworth’s Orio......... te A's 
Chasselas Rouge......s.0 Ree ABT Dare vss ves a/v ele dielelels wiuleleids 243 
Clotaty 356s ener eetaes meee DLO Madeleine «x's <cwe tae aces coed 
Clifton’s Constantia......... 253] Madeleine Noir .o.ceesesee oe eed 
Clarence..... sisibiaseiete eeeeeee 256|Malmsey Muscadine.......+- 240 
Cumberland Lodge. Sainve oe She laveye 240 | Madeira Wine Grape..... oo QS 
EF SAT DUIS s cleia'w ws cletare eleete e eters aMtD S| Ma et7:Gincteinle aie) « avoenetorere tina 253 
De St. Fetete sciccai eyo 239 | Malaga MOrroTy Orr Tor siete tera ees 
Diana is sie'et o's ale shomalaterne Seve VOS Malaca «6 a'ewsie oe hoe pee ee <. SS8 
Dutch Hamburg......+++ s+. 237| Mauriilan Panaché ....... «+ 246 
Dutch Sweetwuter........... 244) Mauriilan noir Panaché..... 246 
Patirity BUCS wkie'e slelelctelee tie © « 236|Melier Blane: ..ceesse. cevcee MAL 
Banlyiblack July ssc s ce 23 | Miller’s Burgundy..... aS iti he 240 
Early White Malvasia........ 241|Miller Grape .....scesceces - 240 
Early Chasselas..... ener «QUT MSsOUrl A tceraieeie bets Phos: +. 256 
Early White Teneriffe..... -- 242] Missouri Seedling...... cooer 256 
Early Wiite Muscadine..... 244 | Morillon Noir ...... eels sis eee) 206 
Early Sweetwater...... cocee Q4e'| Mohrenduttés oes ciciesiccles cue 2a 
Flsinburshis cast seeds oe oc 000 255 | Money's 00 vase scadee ow cele - 238 
Elsenborough.'cvees.seceesee 25) |Morilion HGlif. .cccccssceces 209 
Esperione.....cceceesscecees 240! Morillan Taconné......eee6 240 


Farineuz Weir sededeseeve. ss 240 | Morone Farinaccios iveieccece 24u 


INDEX OF FRUITS. 57D 


Page. Pags. 

Marna Chasselas....0s.000. 241| Reisslings..ccccecsseees ecee 248 
Mornair Blane ..ccesessces . 241] Red Frontignan......... sicher eel 
WMouschata Bianca.........65. 244|Red Constantia...... inna lecatafel eke 
Moscado Bianco. ......+..64- PAA RRETUIBE AREG, 6. 9.« «\0)0-6:s\w &0jeh0i0's - 247 
BELEN COMO avo. «.n\ a) sratarsiahi OA) FROMMLOICE w/a: 0,6 014 b:0,01«, a,0/e.eiviaia.s 258 
Muscat Noir Ordinaire....... 236| Rother ..cccseeccecees sidfeniets) 28G 
Muscat Noir de Jura........ 236 | Royal Muscadine............. 242 
PATIE (ition. 0:5, 00:0 0.0/0.0: 0/5 (ere 24O| AOSSTENT io 0:9 0 0\0,« stay afeceieinbAosipile op 
Mulleorebe ......000000 sees 240 | Rudesheimerberg.....eees coos 248 
Musk Chasselas.......++0++. 241| Salisbury Violet.......se00 237 
Muscat d’Alexandrie........ 243] Saint Peter’s...... Raiieial = eos 285 
Muscat Blanc.......++- seee. 244] Sauvignien noir...... asie/sie aioe 240 
Muscat Blane de Jura....... 244) Schwarzer Frithzeiteger...... 239 
Muscateller....... sii nels eee. 244/Scotch White Cluster....+..... 242 
Muscat Rouge ...eeeeeeeeee4 246| Schloss Johannisberg.....+.++ 245 
Muscat Gris...cs.seeeeeeee- 246] Schuylkill Muscadell........ 258 
Muscado Rosso.....eeeeeeee+ 246| Schuylkill Muscadine........ 253 
Muscat Neir.......+ Bele )a'«!«) « «/ 2O0)| SCUPPELHUME 6.0 ciejain =) wine nielee 258 
Nepean’s Constantia ........ 244| Schwarzer....scscssaee Ejsitelee OO 
SMBUS) » 0 n/2\s 0 <:aj0y0 ogee Whee DAU NEL AT- HOt GAVE «006-0555 0 257 
Norton’s Virginia....... «eee. 206/Shurtleff’s Seedling.......... 257 
NVorton’s Seedling vsneee seee. 296| Sir William Rowley’s Black . 236 
MME raig cul in, ase: oy ohe, clei at quelateia 257! Sir A. Pytche’s Black ....... 237 
Cldaker’s West’s St. Peter’s.. 238| Small Black Cluster......... 236 
angler -leaved. « «.w.2:» «sexs «\816;6 240| Smart's Elsingburg.......+.. 258 
Parsley-leaved Muscadine.... 240| Spring Mill Constantia...... 253 
Passe longue JMUsqu€....eee. 243| Steward’s Black Prince...... 237 
FLRSE MTUSGUE. «\0:5:0.4, 0:5/04,0'eh0s . 243) Stillward’s Sweetwater. ..... 2454 
Petit Riessling..... b wimioie sie cey 240 | SETIped MUSCAAINE. «20 e selnle 246 
DECEEL Vo. siageiais\apnlsvsiajayelaen aise DTM ISI017 0/1 12 BR OROIOAIDIG Gcen OE IO 256 
Pitmaston White Cluster....... 241| Switzerland Grape.......... 246 
Pocock’s Damascus..... EP: POZA N SIE CBA por bee Sera aa 242 
USTERBIEY sate Niatatafess, akeraas,c) axe'aja 238 | Zasker’s Grapé......... Spas) 
Powell..... A POSER Rae roe: 203 Tottenham Park Muscat..... 248 
Pond’ Seedling.........ece0.. 255, Tokat Blanc........s000- s+ 244 
Purple Frontignan........+. DTS ENT AealboyT pesoeneERC Es an Ode Sas geo 
Purple Constantia tac ara «agate mis enail WLGOLLET: ce sre sieve ioc Hee Rite had 237 
Purple Hamburg............ DB DUOLUILE CT a\o v\e vicieinte aussie sva)sie 237 
AULD EV ULETUCD 6 wae 6.610 aa « 0 wistare 240 | True San toon Sais oi eater aia 236 
Raisin de Bourgugne........ 236 | Turner’s Black>......++ wecee 240 
Raisin des Carmes.....ceeee. 238| Valentine’s......-sseeeeee 237 
Raisin de Cuba. ... 2.000000. 238 | Variegated Chasseias....... 246 
Raisin @ Espagne .........+. 238! Variegated Chasselas........ 247 
Raisin Précoce........ peice eaneooo Vewlelho.aides 6 cack 248 
@Raisin d@Lutriche..... Becta nies oy ILO PEER ELUIREO «aia s/o tuts aiarevereenteiat sate 243 
Raisin de Champagne....+... 242| Verdal.vsesscceeecesecerees 24a 
Raisin de Frontignan........ 244) Victoriasserccreseeeee tetetetateereot 
TRHERUIE PSBLIBSE w cid 3,0, «c/s atulaineele © 246) Warner's Black alee te 237 
Raisin CAlep. oc. cccccsccass 246) Water Zoet Noir. cso sisiera ae O80 
Red Pronfignan’ see's cee seh 246| Water Zoete Blanc......+++. 244 
Red Grape of Taurida....... 247| Wantage.....cecesecseeceese 217 
Red Chasselas........... af a: nray TVW ALOH «10h us 0a Raiuitrs save, aiereeets 258 
REO IUSCOAITUE J toi din. choieietsiale\e 247) Welscher.. cccccscccssscces 237 
Red Scuppernong....++++++. 253| Weissholziger Tr ollinger.... 237 
TREMP VEUILEY/ « 0\s)6 chajeisia «s/s vee. 254| West's St. Peter’s.cecce.sees 239 
Red Hamburgh.....ccerseeee 237! White Parsley-Leaved..s.+- 240 
Red Muscat of Alexandria... 238| White Melier..sses.se+e- cows Cth 


Red Frontignan of Jerusalem. 238 WVhite Chasselasssscercsesees 242 


676 INDEX OF FRUITS. 


Boston. .sovcscevvcsseces sees O02 
Broomfield. ..eecccesccsescce. OUT 
Brugnon HGtif...ccccccceese 506 
Brugnon, Red at the Stone... 506 


ROMA» .0.»..0\9), te ecarisape Stee 
Rough RoMan.ceccercercess 508 
Scarlet Newington sececntes’ JUS 
Scarlets .vevcanuecuncawaWuee 50S 


Page.| Pagx 
White Muscat of Alexandria... 243| Brugnon de Newington...... 508 
PU RITE NEUSERT Naish ores soles 2 243) Brugnon Musqué...ieseseces SUR 
White Muscat of Lunel..... 243| Brugnon Violette Musquée... 508 — 
White Frontignan...s..e.eees 244 | Claremont. ..ccssees oa vie waren 
White Constantia. ...+...++: 244 | Common Elruge..ccsc.eceves UB 
White Frontniac.........++. 244] Cowdray White......+.+eee0 505 
White Sweet Water....... oo. 244] D’ Angleterre. .ssccreoece.es: 508 
White Muscadine..... evleeale 244] Downton. ...ee.ee eecesseceeey OUS 
White Tokay.s.serecscseeee 244) Duc du Tellier?s.icciiwe. cle see O08 
White Haraburgh............ 245| Duc de Tilly. .ese..0. o ste aiape @ VOOR 
White Lisbon. .cccccsscccase 245 | Duc de Telloss.civcsiasincee+e O00 
White Portugal.......+06: o. 245| Du Tilley?s.cevesues stale 0-002 VOUS 
White Ratsin...cssecesceees 215| Harly Violet......+e000.++- 506 
Wille’ NUCe sere cieinlee ss ie eis ivi 245| Early Brugnon....sss¢e-ess-+ 506 
WWRIRe SIRE SS lim pate weterteiarens 245] Early Newington...2....eees. 508 
WUinne. covececsctarrcect 253| Early Black Newington..... 508 
Wilmot’s New Bleck Hamburgh 237| Barly Black.ce .¢..seeeeess O08 
Weisser Muscateller......++. 244 | Ringe. Jeli «soe vs Jiafo'als soe 
Weisse Muscaten Traube.... 244| Emerton’s New Wiite....... 505 
ZEDUW0. svecerevvccevccersens 243 | Parcs. o/s.) asl sie sescceee O04 
Fairnchild’s Early.'. 6... « 504 
Fine Gold-Fleshed.......+++: 507 
MELONS, Flanders .....+++00% vecsscsss JUD 
French Newingtun....+ coeee OOS 
Beechwood..... eee nae c's) 20!) GOldCIy sellers «cls tinea alate eters SOOT 
Black IRGC. </c1<-cnes popes 5401} Hardwicke Seedling. Sn nce states OOS 
(Chie Radadcs 9° ASS eMneeiaeee 539| Hampton Court....2...8 +06 - 506 
DAM PSB GREP «00 oie os seine oo ee 541|Hunt’s Tawny..... Sop acne 2! 
Warly Canteloup.............. d40| Hunt’s Large Tawny....-... 504 
Franklin’s Green Fleshed ..... 530| Hunt’s Early Tawny....++++ 504 
Green Hoosainee.........+00- O40! Large Witte. ev s.ces's « sisse n= - 505 
(Green Valencia. ..- 2.1552 sine 940 | Late Green.....c.cccsccueees JUG 
Improved Green Flesh .....m.. 539 | Large Scarlet 02's si cence -. 506 
Keising . Shy Gidea snes DAU | LEWIS. ove leds ca's iginiddese eeu 
Large Germek .........2..0.2 540| Lord Selsey’s Elruge....++++ 506 
Netted Canteloup . Seis eeeeee SdU| Lucombe’s Black.......002+0+ SUB 
PNAEECE Siete ciel siete) aime @lelaieicletets 539 | Lucombe’s Seedling......++-+ 508 
Reck Canteloup....... lair: cine mide) aU)! NVLUINTEY in cmleleln\s ete ateiele iets ee we ow OUO 
Sweet Ispahan .........+++4- © DLO | Murry..ccccseees te eeessveee DUD 
New White...5....00 cecssee OUD 
WVeat’s Whité.......- esecece UG 
MULBERRIES. New Scarlet...ccc.csees eeee O06 
ING WINSTON 0s cee tntslotes cya alate 5U8 
Black or English............. 260|Vew Dark Newington...... 508 
JIONNSOM. 9 sine «civic sic'sie = <0 stalels 260 |New Early Newington. ..... 508 
PREG nis tvie\sisioveeiaeussins inieinlslesjeueiah lal POMLLETAN Sian plats Hdicabeh = Soe wey 
Old “Whites’.....-). te eeece cece, OUD 
Old Newingtun......ccereee DUB 
NECTARINES, Old Roman. 10006 0 epee sain sees. 908 
OFAN Ze. ccerccsorsccavssinis 5U7 
ANACTSOWS. ceecerers seeesees 508| Perkins’ Seedling coelewies seee 002 
Anderson’s (of some)....+++-- 5U3| Peterborough (of "some) 0's 5U3 
Anderson's Round. ...6+.+00- DUS | Peterborough. .....seeeecesees 806 
ArOmatic.sseesscsesecceseses 50G| Petite Violette Hative. coeees, DUG 
BLACK « vin.0% 010) s\0j0.0ininb'eiei02s soe 5US | Pitmastoa Orange.......+++-. S06 
Black Murry. .s...++- la Sa Sie 508 


INDEX OF FRUITS. 577 


Page. Page. 
MeL . <iteaevw ustassses 05508 POMEGRANATES. 
Snuth’s Newington. ..es.ce0. 50S 
Mpbr t7tee GOVE «, <: 0% isis's!<ip\e\e/ek'she HVS) Double: Redo ys.... . scales ave OO 
EDLC Snip vn'e'n'a e claiahulorsitisie'elole WOU!) OUDLE™ VV ALLE, ye cle chale'els alse ae OOM 
Vermash. (of some).......... 506| Grenadier @ Fruit Doux.... 549 
Vanlette ative. tec ei asi 506 | Sweet Fruited. ooo... 6.800. «2 DAD 
NARRT EPE is aiote in 4) a'5s SNe feta ea ota Yea 506 | Sub-acid Fruited...sseseeeee. 49 
Piolette Angervilliéres....++. 506| Variegated Flowered......... 550 
Violette Musquéc.........++. 50! Yellow Flowered....... Speeds N00 
Violet, red at ihe stone...-... 5U| Wild, or Acid-iruited........ S4Y 
BPEL SUD at sho sys vaisie. 5i518 Siete 506 
Villiam® Orange asec ..cces Sib 
Williams’ Seedling. ...++.... 5U6 PEACHES, 
Abricotés...4264's Gia'elete/aiole te Ee 
NUTS. ACTON Deott ss de0 cle eae eve Aime ic! 
GUHPSENU te cicoicc. ss cee eeislelels 0 2H2| Mamirable : Tardive sé ss sacesie’ AT2 
Chinquepin. aie wow AeteNey eleiate he SA ITIP AULEL erat oti ats' etal elle’ ove 500477 
Cosford Filbert......-.seeee. 251 | Admirable Jaunesseceesecees 489 
European Walnut......... a SOU ALOE ZC SANUIC oe ods’ ss 2 00s 402 
MAMIOL osoresct uiaia's ots <els sia"'s Spi. Seem. eters Veltow...%s Ward sieve he ee 
Frizzled Filbert.........see0. 261) Algiers Winter..ccccccesses 496 
PPIGIGY. Ntsc cmiewes oss s/o 252615) Aree ite tare urea ate da crane sie METAL 
Northhamptonshire Prolific Apricot Pepehs uss <s sae 6's. ASD 
Pa Wevlicicretoemc else ceweleuiees ce AS0Oless. 4 RM disiete ep ote celal sc afela, "ANU 


MAF Rilbert..n.<cccawvercoses 202 ADAnt Rouges, saeacsaaceesss 402 
White Filbert.............6- 262|4vant Péche de Troyes..+++. 452 
Avant Blanché.siseesceeseee AS3 

Barrington encase asnecce, 40m 

OLIVES. Baltimore Beauty. ..+.2..+0++. 490 
Bellegarde...<..ces.cocseoseee AML 

Broad-Leaved Olive........-. 548| Belle de Vittyseeereeseseee 472 
Cainmon. Olives. ...0.6cesecee BAT) Bel. .erewdicvcissess cho.cel ofa gin anne 
Long-Leaved...+.++.+++es0+0+ SA7| Belle Beauté. sevsseeeeesrecs 473 
Olivier a fruit arrondi........ 548| Belle de Vitry....e.cceee eee A717 
Olivier Pleureur.......seeee+. DAS | Belle Bausse..scecvecesecees 473 
Olivier Picholine..........+.. 51S | Belle de Paris....cccc.ccecee 452 
Wild American........see0+4. 547! Bergen’s Yellows eesse.seseee. 490 
Better ave..coccerecec..coccce 494 

Blood Clingstone....ee seeeee 493 


ORANGE FAMILY. Brood) Cline tisha s322 ee eas 493 

Blood Freestone....s.s.eeeees 494 

1. Oranges. Bourdine.seree. slalelalelalsieie'sis'e's 400 

a ee 544| Boudin. ...cccccccvcccccsssee AMG 
food Red. .csecccscccscocsse O44) Brevoort. eee aie ei oho atets ete eae 


Common Sweet....eseesesees 544| Brevoort’s Morriss.cese.cvees 472 
Fingered. ...ceseeeeeeereeeee D44| Brevoort’s Seedling Melter... 472 
Mates so <.:00c cise’ cleie'sc'e'e's 544 | Brown Nulmeg.seces. sieisisle'st AGS 
Mandarin........eeeeeseeeeee 544| Buckingham Mignonne..+++. 472 
Pear-Shaped..esessreeeseees O44 dled steanvasss ok'D9000 494 


Baked... covet cals 544|Catherine..... 8 OG woe 444 
Bevilleues sg shaw ccs stee etic AAA) Chancel lots. s'.'s watered dal ae 
Se Michaelisncacecaddcvele eve - 544) Chancelliére...sepseccvcceses 473 
Sweet-Skinned.......- evele viele 544 || Ohinese Peach. .cccocecesces O00 

2. Lemons. Cabal, Peta o's naar e ss olor ee 
Common....-....+- soe vee oeNs! OR Olaret Seen sse. iae 443 
Sweet. ccscccssssvcessseveses 545/Cole’s Early Red...ssseeese0e 478 

3. Limes. Cooledze’s Fevoutite: SS ee a 


COMMON oes ccvsccvevevseess O49 Cooledge’s Early Red Rareripe 473 
Pomo d’ Adamo.........+- 545 Colonel Ansley'3eseccs coeuss 492 
49 


578 


Cole’s White Malocoton...... 
Goltumbiateeene wos ctlelete sc we « 
Crawford’s Late Melocoton.... 
Crawford's LArly s.oceeciccss 
Crawtord’s Early Melocoton... 
Crawford's Superb JAalaca- 


LUTE). oe 6,v 010s esis walelen enee 491 
Qeit- Leaved,... < sisienaieweins eieeisel 407 
AP ABTIUCOL vie close eels vaisicwes - 484 
Double Montagne......seesees 474 
Double Mountain.ssseees. eee 474 
PIO EOLSHUEEopeelniaie c's o's 0x 5 Soe te 483 
Double Swalsh...... soceees 4895 
PPOran peice sss escece.cees 490 
Double Klossomed......+.se0. 499 
Double Flowering..... cooeee. 499 
Diya EE aie ieie Piviv's)e 6)eiejniss AU 
Heanly PANNE. seis yefe.e <iee0 am oe) - 474 
Aa Waa OLSON e\aleieistnols\s sialets 
Brom OVOP Knee seas jsieysintetetele ete 475 
Early Newington Freestone... 476 
Early Newington... voveee ANG 
Early Sweet-Water........++. 476 
Early Admirable...... sisfeps. eis 407 
Early Purple Avant...... ose 478 
Early May.......- os sae ene audits 
Early Vineyard..... wiszebes + aS 
Early Red Nutmeg... sie a4 Se 
Early White Nutneg.. sri s 488 
Baily Purples oiaie,cine ateieoie .. 454 
Early Royal George...s.eee. 485 
Early Bourdine..... viccisene 480 
Early Red Rareripe.......+. 485 
Early Crawford. ..«.¢00s ee 490 
Early Newington Cling..... 498 
Edgars Late Melling....... 473 
Eimperor of Russia.....+6..+2 477 
Favourite...... BS nS ee i 
Favourite Red..... oppo onecarel el 
Flat Peacn of China........-. SU0 
Fox’s Seedling..... ait nisvaons ahaa 
French Mignonne. «ove: + 478 
French Royal George.....+. - 471 

french Magdalen...... 5\< 0,49 SOU 
Freestone Heath.s.eeevees a0.419 
French Bourdine.ovrvcocesses 479; 
Free-stene Heath.....co.se0. 45] 
Galande..... eee cessecee sees ATL 
George the Fourth........... 478 
GOVE PCE CA, 5.0.0.0 010390109 \0;0\es00) ADS 
Golden Alignonne..e.c.ese+- 492 
Green NUtMes...ccccecorees 474 
Grosse Mignonne.......- eoeee 478 
Grinwood’s Royal George ... 478 


Grimwuod’s New Royal George 


Griffis Mignonne. 
Grimwood’s Royal Charlotte . 
Grosse Jaune Tardive........ 
Green Catherine ceccceseeces 
Gros Malecatoneecessesesess 


ey 


Page. 


451 
491 
AG] 
490 
490 


INDEX OF FRUITS. 


Grosse Persique Rouge .+..+. 
Haine’s Early Red... ... ete cve 
Heath Clingstone..sccccsess 

Hero of Tippecanode...sesecee 
Hoffman’s Pound....-seeeeee 
Hagg’s Melocotonecesierccees 
pe aaah : 
ltalian . 
Java 


eo ee ey 


cere eens ey 


Page 


498 
47% 
494 
494 
49G 
481 
499 
49d 
482 
50C 


Johnson's Ear ly Purple.....-\478 


Judd’s (Mel2a7ig 2 Nala leis o'e! de he's 
Kenrick: sikleathiziccresime se 
Kew Early Purples. ««sivieauie 
Kennedy's Carolina....se.e- 
Kennedy's Lemon Cling ..... 
Bale Chancellor: . <s a\iawsleatten 
Large farly York..ccccccrcs 


475! Large American Nulmeg..... 


478 
485 


486! Marie Antoinette.. 


ra 


Er Acanarable ..:c. stuisls Sie ele Molar 
Large French Mignonne..... 
LG ROYALE... oje0:n:0 05 cielels wie Pale 
GPR CIC's lelatniniolnls =o ope tee 
Late Admirable 
Late Purple... 
Hin Gavan oes 4 iyo 
Large Red Rareri ipe.. 

Large Red Rareripe oseeseees 
Lady Ann Steward... 
Late Red Rareripe.......+. one 
Lady Gallatin.... 
Large Yellow Rareripe...... 
Late Admirable Cling .secses 
Large White Clingstone.... 
Late Yellow Alberge......... 


ee 
er 
eeee 
sees 


Largest Lemun....ccccsseces | 


Large Newington. vercecesres 
Lemon Clingstone.....sescees 
Lord Montague’s Noblesse... 
Lockyer’s ALgZnNonne.ceeesece 
Lerd Nelson’s. 
Lord Fauconberg’s Mignonne. 
Long Yellow Pine Apple. .... 
Luscious White Rareripe..... 
Madeleine de Courson...... 
Madeline Rouge...ccrccrccecs 
Whallita. <a cuctargeieeiajaicrate 


Madeleine Rouge 
Fleurs... rece 
MadeleineRouge Tardive.... 


Madeleine Rouge @ Moyennes 


PCW 8 ahactantuete 
Madeleine @ Petites Fleurs... 
Malagatune sersvecscesccces 
Malacaturne. oo-s0004 


eeereeerreee 


Me lish’ § Favorite..cssccecees 


“e Millet’s Mignenne. eevee oscee 


@ Petites 


479 
479 
486 
446 
446 
473 
475 
476 
477 
478 
478 
479 
479 
479 
480 
485 
480 


INDEX OF FRUITS. 6793 


Page . Tage 
MM gntagiue ..cccccersecscecess 474 | Red Nutmeg, serccsecessccee: 482 
PEDUGUDAT a0 osintciea vomcvcae 474 || REO AUN icccccs veces veces 6 458 
WMATCUE So. Jose swieigcne + s00+=. 419) hed Cheek MelOCcOtOns. .c.cs.e 492 
Morris’s Red Rareripe........ 480] Red Magdalen..eseccscessee 485 
Morris Red...scsceereeeeees 480] Red Cheek Malocoton........ 492 
Morris White Rareripe........ MSU Teed SLLUET BOs caicaels sloe'ss cise ee, 402 
Morris White..... misieisisledelnie SOUNARED TLCAL Dae sles cle WV verse o¥vice e LOL 
Morris White Freestone...... 481 | Reid’s Weeping Peach....... 500 
Morrisania Pound........+... 481 | Royal Kensington........... 478 
Morrisows Pound ........... 481] Ronald’s Seedling Galande.. 478 
Monstrous Pavie........+- -. 498| Royal Sovereign.......+..0.. 478 
SMORSLTOUS POMpPONE. ..00r000 498 | ROYEIC...cccceevsccccsecccce 419 
GNATOOTIME. 0.000 vere svinccycens 419 | ROUSE POYSANNE. osscieccrens 40L 
Newington Peach......++++. 476| Royal George........essee00- 489 
New Cut-leaved .........++- 477| Royal Charlotte.........0.000 486 
Neues Karly Purple. ce nasice 419) ROSE \cccccccacvcccecssassaie AST 


New Royal Charlotte........ 486 | Rosanna ......... ss ccs 408 
New York White Clingstone. 495 | Sanguinole a Chair "Adhérente. 494 
Newington....... s/n ete ... 497| Scott’s Branly Hed, 'e's'a's(clele eset see 
Wigoiie..-..... 2... sae ni aieinh ai SELEOLEH Js ate'els s'e\e as.0: 0,2 oe came 
dvevettie VeCloutee.. vaceccecsee 400) SELWOYS CUNL wi 2s siccescvee 490 
EORULE cia\a)s.c\c:in'e «0.0 ecccecee 473 | Smock Freestone........+2++. 492 
Waoblesse....'.........6- eeeeeee 483 | Smith’s Newington........... 498 
WVowr de Montreuil. <0... 0s0.0s 471 | Smith’s Early Newington.... 498 
October Vellow.....+++++00++ 496} Smooth-leaved Royal ah Sas 471 
Oldmixon Freestone.......... 484 |Snow........ oheiccade: --- 486 
Oldmixon Clearstone.......+. 484| Stewart's Late Galande...... 473 
Oldmixon Clingstone ......... 497 | Strawberry ............ veeeee 497 
Old Newington ......... ewieeig 6D tLe | CLOT PES oe a ale'n'cia sinle'e elers lay ee 
Orange Clingstone..........+. 497| Superb Royal......-. 0.00.2. 478 
ELMS E ME LUCIE tame « civin «sin <0) SOS | PET cescc cues aasele ese aece tap 
Pavie Admirable..... evcecee 490| Sweet Water. ces... -scecces, 410 


Pavie de Pomponne.......... 498 | Swiss Mignonne............. 478 
Pavie de Componne Grosse... 498 | Téton de Venus.....seeee00- 479 


Pavie Rouge de Compone..... 498 | Tippecanoe.......-..6. cosees 499 
EEE CRIT n een) aha. 5! 018 = ayeleun 498 | True Red Magdalen......... 481 
Pavii Monstreur........- --. 498| Unique...... ecccccccsccccee 477 
Péche Royale......-- worseeise S19 | VOREUUTE. occovvedacesscese, 202 
Péche Malte......... seeeeeee 482/ Van Zandt’s Superb.......... 487 
IPPCRE JOUNEC oeweeccunice cscs 192) VP CLOULCE L GTUWE des cccascscee 400 
Péche @ Fleurs Doubles....... 499| Veloutée de Merlet........... 478 
Péche @ Fleurs Semi-Doubles. 499 | Violette Hative ..........0.- 471 
[ached ite e eRe te One sie oar SRC VP AeIECILSO oo siete ps ererara.s coccsvere 478 
Pine-Apple Clingstone....... 496 | Vineuse de Fromentin. secccee 478 
Bourprée de Normandie...... 478| Wazxen Rareripe....seessee4 487 
Pournc €e Hitive....... «+++. 478) Washington ........ ecccessee 488 
Pourprée Tardive....+++...+. 479| Washington Red Freestone... 488 
Pourprée Hitive @ Grandes Walter’s Barly... 2ss.secees 488 

lh tie Shea seeeeseeeeees 484] Washington Clingstone....... 499 
Pourprée Hative ..... seveesee 484] Weeping Peach .....sceeeeee SUO 
Poole’s Large Yellow...... «++ 491) White Raveripe....ee- seeeee 481 
Poole’s Lute Yellow Freestone. 491| White Malacaton .....++++++ 481 
BresiQent.... see's a «2 sis.m0 vis - 484] White Nutmeg......ceccceees 483 
Prince’s Red Rareripe. coscee 486| White Avant.....cccccsccces 490 
Purple Avant......esse- ««+- 478} White Imperial......-++e02-- 488 
Purple Alberge..... _agoina’s - 492| White Blossomed Incomparable 489 
Red Rarecripe...... nisiatice «+++ 4801 White Blossom....cessessess 489 
Hed Raretipe.’.o.. sence s -- 485] Willow Peach.....seceseeese 489 


Red Magdalen......+00++2+. 481} Williamson’s New York....+. 495 


080 INDEX OF FRUITS. 


: Page. Page 
Yellow Admirable........... 439 | Beurré @ Amaulis.....6 se. 36€ 
Yellow Malocoton.........+. 492| Beurré d’Amanlis....+see+0+ 366 
Yellow Malagatune......... 492| Beurré Diel.........eeee.e0+ 360 
Yellow Alberge.............. 492 | Beurré Royale*.....ssseeee+ 360 
Yellow Rareripe ..........+. 492) Beurré Magnifique.....-...+ 360 
Yellow Rareripe............. 493 | Beurré Incomparable........ 360 
Yellow Pine Apple .......... 496, Beurré Knox.........e00ee.s 30. 
>, | Beurré Kenrickse o.% cc wsse ce Ue 
Beutre Duval... <odccaceto sles eamtae 
Beurré Preblets 40 ..<,.abp cua e sues 
Beurré Colmar ...c.000-0e000 30S 


PEARS. 


Me SIO Dit ov siie daisies a\<), BOD 


BRA Asslalalere%s aie o's (cs raicle oie stets 348 | Beurré Colmar d’Automne... 363 
Althorpe Crassaune....... +... 352| Beurré de Beaumont........ 364 
Amiré Joannet.......... .-». 330| Beurré Van Mons.. ......... 304 
AMBYVOSIA < 55 <'6's:e's/eveicis aise 'avie'e, SOL | BEDITC ROMAIN ss oa- «0.4 s6 te an eeee 
ATROTY 6 ooo on cccncvccesses'e'si G49 | Bealte de Ratiges ca. ose se = gure 
Amandeé Double... 52. 0.0 ca God | BEUTTE ANCE (a2. cies vues cles ee 
Amanda's Double ........... 353| Beurré Epine..... So ire 
Amoselle...... eescevccececes 430] Beurré de Flandre..... seen sha mee 
Andrews........ os bce oe seen gedo | RenIre bronzee. «.s Pe ica -. 428 
APNAN AS! cies ava/atote'e’<isrea eeveeee 349| Beurré d’Alencgon......0+... 430 
Ananas PEE... . ia scenes ss 200) Beurré d iver ioe. oe eee 
ANQUOS . <3 6050 ARR Rie . 830| Beurré Fortunée.......e00. 436 
Angleterre .......eseeee004-. 301 | Beurré d’ Hardenpont........ 437 
AMEONA cn sip , o00.4% eccceccees 423| Beurré d’ Hiver Nouvelle..... 437 
Archidue @ Bté..........% .- 330 | Beurré d Aremberg.......... 437 
BStON TOWD ss nyse cis cic ects «isisie «, ODI | beurre dé Cambron..cocccasn sod 
Autumn CoJmar.............. 353) Beurré d’Austrasie....... eee. 438 
Autumn Bergamot............ 366 | Beurré Colman Gris, dit Pré- 
Bartlett, or Williams’ Bonchré- Gel ed lie ice ees ceo ee 444 
HED 0... ceccceccencccenice G04) Beurré D Arenson. ..0caen0 Ba 
Bartlelé 2.00 0es ccc. cased vie oad | Beurré de Malines) . vss oc esece ae 
BGMROTIDS So sigs. disuse oie ee 357 | Beurré Van Marum......... .. 365 
Belle de Bruxelles...... seo, 004 | BeUrré Spence: ...\. «a2 oaeearoeeee 
Belle PAO oes scares .oes,cot| Beurré Crapaud iow wes nisicaue sau 
Beau Présent........+..2.++ 337| Beurré Picquery..... sine eye ee 
Bellissime @ Eté.......00+0+. 339| Beurré Beauchamps.....++++. 367 
Bellissime Supréme......... 339| Beurré Romain........ .ee2+- 368 
Bellissime Jargonelle........ 339 | Beurré Blanc dé Jersey ...... 368 
Belmonts i. . 2ic..0 jaja 9 {e"sielatete lb 353 | Beurré Curté....-.. > einai wc, ame 
Belle et Bonne............... 353| Beurré de Payence......-.s+. 314 
Beurré Haggerston........... 333 | Beurré Plat, oo 0s. vo0e ee uins se 
Beurré @Angleterre......... SDL | Berg Glue .. «+. -.0cce sciences Tae 
Beurré Boucquia.......... <j. cop | Beurré Blane... .\. sane seosee, O48 
Beurré de Capiumont......... Boy) Beurré Rouge... ash ome = eee 380 
SMUT E GTI... sas 6 os sam awe 357 | Beurré Bronzée....s0ttes sens COS 
Beurré Rouge........ eeeeeee 357| Beurré or Bonne Louise-d Ar- 
AERTTELLNOT caida we \opsadtnotints B57] GULOT Ln otis, ofa a's wn raveis o's RE 
IE DIO Ee aiciainin 30 4 o0 900 6 COT | BOUTTE NGC vcsdavs .ccveuue - 401 
Beurré d’Amboise........... 357 | Beurré Sieulle....... Rr ea . 413 
TRCRUET EMPLOY oo n's.0\n:0\0,5, 0.018 05% 357 | Beurré d’Aremberg ........... 423 
Vite Ta, SNE AC SL ee 357 | Beurré des Orphelins........ 423 
Beurré d’Anjou.... ......... 357| Beurré de la Pentecéte....... 425 
Beurré d’Anjou ....... «+++. 360! Beurré d’ Hiver de Bruwelles.. 4:2 
Mer’ Vers des dsdsvence ss 357 | Beurré Roupé. ....+ «.s-s0000 420 


Beurré Bosc....cssceeceses. 358| Beurré de Piiques......e0++ + 423° 
Beurré d’ Yelle.........++++. 358| Beurré Gris d’Hiver Nouveau.. 426 
Beurré d’Yelle.........+.++. 360!) Belle de Brussels......eece0e 300 
Beurré d’Amalis.........0--. 560 | Bagi Week. »cvwsue on nakeneee Aid 


INDEX OF FRUITS. 


Page. 
BP IOEIET «'¢.. wivarsigigs's ood 2 428 
Bezi Royale........ AiO oie 25: 
Bergamotte de Piques....... 429 


Bergamotte d’ Hiver......... 429 
Bergamotte de Bugi......... 429 
B rgamotte de Toulouse ..... 429 
Beizamotte d’Hollande ....... 430 
Bergamotte de Fouégre....... 430 
Bergamot d’ Eté.. sees) we OO 
Bergamotte @’ Angleterre... «- 333 
Bergamotte Suisse...........+ 367 
Bergarrotte Cadette .......... 367 
Bergamotte Crassane........ 375 
Bergamotte Sylvange....... - 413 
Bergamotte de la Pentecéte.. 425 
Bezi de Chaumontelle........ 433 
Bezi @ Echassey: 2.000626 430 
Bexw de Chasserie........... 435 
Belle de Jerseys. ssse.scceses 448 
BCAUchamps'.'.%2).'s 0 oc accse es se COU 
Bezi de Montigny...... So se seh OOS 
Bezi de la Motte...... PST ic ial 6: 
BETUATMNUNL. a2 io Sc3so eee BOS 
Belle de Flanders........ .-. 386 
Belle Lucrative........ - 387 
Bezi Chaumontelie trés s gros. « 425 
Bishop’s Thumb.. nepictioeye |e. 
BRDU POO. sae cleles eases ees . 332 
Bleeker’s Meadow... oN rit 19) 
Black Worcester... ....2..... 429 
Black Pear of Worcester ..... 429 
Bon Chrétien d’Eté.. .-. 346 
Bonne de Keingheim .. ee eeeeee 347 
Bemequraay feiss <ta'='0's 3% ameter 355 
Bose’s Flaschenbirne..... aes ooo 
Bonne Rouge.......cee.---- 366 
Bon-Chrétien Fondante....... 370 


58) 


Page. 
Batpaleuf ise casvccese-gecee AM 
Caillot Rosat @ Eté..... ate tale ee 
Capiumontweeeeiccccccccsse GOT 
OCulatasse’ Bose. sess as PS. Sg 
WADOU ected eteas Fee Sas Serene Se 
Capsheaf...... 200 teteletetole <ts'e 374 
Calebassesasee ise se see's ate ee 
Calebasse Double Extra...... 374 
Calebasse d’ Hollande.....+... 374 
Calebasse Grosse....seccceees O74 
Capucins sss ss aueehrte acto Og 
Capuchin........ ateletale ses ete ern 
MOLLUSC cia chalet cl clelctavcteletsle’s s/ae sete onal 
Galhounsess os oss ssieeen 58 . 376 
Cambridge Sugar Pear... .. 392 
CANNING eee. ccvces ve eee 425 
Ot LaC ete ees at aletelcee Cricut 
GETHOC Ns. oracle chee valet Bie 4 
COLETTE FI has ate eel Riel tact ate ote eens 
Chelmsford......... ele t erate ST 
Charles of Austria.....ceeeeses.- 376 
Charles d’Autriche...... stern ou 
Charles d@ Autriché......eee2. 401 
Chavmontel trés gros....... ¢. A295 
Changroritel nce nro cece tees LOa 
Chapman’s .o... 0s a Sifeide sess a 
Chambers’? Largessses.seeee. 448 
CRAMUTALE Mtoe eee eee AOU 
CHOI Ett sees tee see oer 
Crttronides:\Carmesseccccsces. GAL 
Citron de Septembre......... 378 


Citronenbirne Bémische Grosse 
MVHELN Tedd cana ce tae 
Clara. Sed tre SOO OS COOCD CCAS: 


tere eee 


eee eoseeer 


Common Bergamot... 


BBE=CTILE. wa ole 898 <i stahctelclotst= oie 378 | Compte de Lamy...s2%% cesses OTE 
Bouche Nouvelle .... .....200. 386 | Comprette ss. 0025¢% FooopocK i 
18: 1 Gu ree cision 06.4 See . 386} Commodore ...... Biateetas wise One 
ERIRTaI IME s ot ae cinte's teehee «eee. 386 | Copea..... oe eintarataete Seis aise es « IN 
FECT AS eee a eke n ac'e s 356)! Colmar pines 2721.2 tise 'eia'e's e's) NEE 
BASSO TI DAT PIE |.\.''<ere's> «cies 392 | Colmar Neili........ ailale's g'cte Chit 
Bon Chrétien d’ Espagne. .... 430 | Comtesse de Frésnol.........+ 388 
Bon Chrétien Turc.........- 430 | Compte de Michauz.....++++. 308 
Bouflgermester ..... socrerece 449 | Culmar Bose... cscovceecss 41 
Bonne de Malines........... 450| Colmar Deschamps....eeees. 423 
BEGHebunt. co: > sess sce 2 sess © 304 | Columbid..'\..e'c'ecseceesces 400 
Brown Beurré.... ..... o+e..-- 397| Columbian Virgalieu........ 430 
Brocas Bergamot ......+..+++ 366 | Columbian Virgalouse....... 430 
Braddock’s Field Stance ard.. 39° | Comstock..... Bibi tos's steers als gate ree 
Broom Park. .:..- 22.2.0 -.. 428| Comstock Wilding....... cove 408 
Bretagne le Cour....... --.- 445 | Colmar. .....0 dfs co's sine sje oie 6 Sea 
Brown St. Germain......... AAP NOolnar Wore. . 6s... 6 Sgn re tee 
Brande’s St Germain......... 448 | Colmar d’ Hiver........+ deqee Ae 
Buitaat'. to's sss cos gs cisecniels «a0 856 , Colmar Jaminette......+se0. - 438 
BUffUM..cceeressccees ceneve O90 |ColMmaT GTIS 2s. ccccccss wees 444 
Buett.t so 3.02% BeOS ic oe Gi 370 | Colmar Hardenpont........: 444 


Butter Peiirecesceeeveerveeee 375 


49* 


Colmar Sowveraine...ccccee. 


582 


Page. 
Batmar Presleniics se'wvieiss, tas dee 
Colmar Darbeivicins coy = sisveieas Ad 
CrawlorGth itis on Genel ee c-encoe 
CEC ASLO ia) aSie'n sce t cane oe 372 
Gi eticistc’s wle,.ccee:sca ties « 432 
eh (a vee @ “so. o)eieiiade MCT 
CPESANE «5 ciorjoce. Saeras's = 375 
Cuisse Madame se ctw é <<< 013 339 
Cuisse Madame.......-. +++ . 047 
THR AIND cite "hiniays oxen et van nm aeenaae 
Gumberland ...;.) 00... seve lthctee SOF 
Culotte de Suisse.... ile te 
QU PTS PCA ince 8s 5 20,5 o.. 343 
ERAMNDC im sadh acclaipiatele since 
MASAO 525 tion seine dee aie esate 3835 
DAbondance.. hele - 383 
5 whine] Parfait. seeitel sia 423 
DAuch.. pei iatot = =o ina Yom eomeeeae 
D Austrasie. be a es Sache Sse 48 
DPAnanas.. z Bene ee 444 
Dearborn’s Seedling alate Ae ont oan 
De Vallée...... x ia sites 1347 
DEKE CA ZIC III so orcsn wi 986 Soieiainiiohs 347 
Des. Trois Tours... sn 360 
De Melon........ Se ee 360 
TRIE Sc Soin si oo  Sdisiouie Smiegeinjsin 378 
Dee. hanisbirne . Face ie satin» RRS 378 
PO BLOUVAIN) cdicianiaie.cvc.00:0 Jashd aries 
Délices d’'Hardenpont......... 354 
Délices @Ardenpont......... 334 
De Pigne: Pelonewede vieeenes do8 
Deschamps -.cn's000 sie oe wees 423 
DAT CUNE wisiord wide on 45% Senn 434 
De Tonneau....-.++ st 65,s\0 aS 
Die Sommer Christebirne.... 346 
Diel’s Butterbirne......-e+-.. 360 
DIGOD. cardial z «nt nin eikiots wit w os ose 360 
Dillen . cncteiis on o2 KAS REL 
Tkamant. stalls Nici sid. « kale Staph 365 
Dingler ...+++ Dia sinbesncotetelate c's 371 
TREE SS iia siiaics,aya.eo opate bettas 378 
Dorothée Royale... ..-.....005 360 
Dagenne: CLG wa ojo Me aiats ‘elaroraiss 336 
Doyenné.. ER er ees 7s! 
Doyenné Blanc. staal Whe wie aca elaicn 378 
Doyenné Panache. Raa téle ston BESO 
Doyenné Galeuz.. oe persis!) 
Doyenné Boussouck. . saiieueee) 
Doyenné Gris... .esersess sees 380 
Doyenné Rouge......++..++ «» 380 
Doyenné Roux... 10.0 ieee rece 380 
Downham Seedling .......... 395 
Doyenné @ Hiver. . convees 425 
Doyenné du Printemps GH i ae 425 
Doyenné d’Automne.....++ .. 380 
Dumortier........ Rimi askanle sax eee 
DMO’: 5 <-<:s. «:cps/n panei > - 330 
Duchesse # Angouléme. : - 381 


Duchess of Mars 26% Malsie piviste “OSS 


‘ A 
Se yy yee SORE SOR 2 Se ee Shel 


INDEX OF FRUITS. 


Pegs 

Duchesse de Mars.........«-. 389 
Duchesse d’Orleans. ......+... 384 
Dundas 384 
Duc @ Aremberg... .eeeseeeee 423 
Du Patre.. 425 
iia se 443 
Early Sugar... 330 
Early Beurré.. 331 
Early Beurré. 332 
Early Bergamot...+.......02. dod 
Early Queen Biiaia 341 
Pel Chaumontelle. ......+- 341 
Early Catherine 343 
Early Rousselet. 843 
Easter Beurré.. - 425. 
Easter Ber, samot.. « eidhiepactyp anatene, a 429 
Echassery - 435 
Echasserie 435 
Edward’s Elizabeth. ... 3385 
Edwards’ Henrietta......ese.- 380 
Edwards’ William....e.eeseee 420 
PEMA TUTIOCH a oin:0\ajaja,0 6% «, sham is itloh eee 
Emerald s:c(s:a:0 0:0 0.0 435 
English Red- Cheek. os inpoiau <7 
English Beurré..ccrecsesere 351 
English Bergamot... 366 
English Autumn Bergamot... 366 
Enfant Prodige....ccscestie.se SOO 
Epargne.. 337 
Epine Rose.. 345 
Epine ad? Eté Couleur Rose... 345 
Epine @ Eté....ccccecereve ddd 
Epine.d’ Ete. .:..0 se «tecaeageeneee 
Etourneau... 450 
Eyewood..... Pp no 
Ferdinand de Meester. Re es 
Fingal’s..eeseees 333 
Figue de Naples...eesececsee 359 
Fig Pear of Naples....+.+++ 388 
BPinsOr © Hiver.« cow ace unica, De 
Fleur de Guigne8...ccccceee 345 
flemish Beauty... 356 
Flemish Bon Chrétien........ 439 
Fondante 344 
Fondante du Bois..sceccesecvee 350 
Fondante Musquée....se.++. 346 
Fondante Van Mons......++0- 387 
Fondante d’ Automne........ 387 
Fondante du bois...seeeesees 401 
Fondante du Bois...ecescccoes 430 
Fondante de Panisel....+e.++ 444 
Fondante de Mons...s.ceseee 444 
Forme de Délices......+e:se+ 358 
Forelle 0/9: aes) 9 6 fa ag 
Horellen-Cinre siuwie's <vey cea cals 
Forme de Marie Louise....... 399 
BROREUNES sye;5.0,0:000 © 6 mae at ore a 
Frauenschenkel...ecceccscses: Sal 
Frédéric de Wurtemburg...... 390 


eee re eene eee sete se tees 


ee 


ee ee eo 


ee ey 


Ce ee ee) 


e@ereeersreses 


et eeteeeese 


TNDEX OF FRUITS. 


Page. 
Frederick of Wurtemburg.. 


France Real d’ Hiver.......... 436 | Ho/‘and Bergamot...+.e«.: 
Feane RANE es Jee eee. BAL) AU 50 a aes v8 oiere act aloluialaleiatstaret 
Paine REAL 0:0: chs 0a «eee. 436} Huguenot...... BPaan ae harste a a 5 


PRRIIONS aioe cendanneees 
Gansel’s Bergamot. oe CS 238 SEG 
Garde @ Ecosse..... Scone) 1436 
Gamblier.....060. . 444 
GeNndeshei Mm .....crwice see ess 392 
GMA Bakers Hoi2-< be SORE 448 


GAO eis waren tctevererdons so Pelete GES 
OFM 0- BALE ss wwkove cesses vs of 430 


Gi oral... HES eee es 2 ASH 
Glout Morceau.... Se eleloe smears 
Gloux Morceaur....ccceees 

Golden Beurré...... oe 
Golden Beurré of Bilboa. 
Gore’s Heathcot........ 
Goulu Morceau......004. 
Got Luc de Cambron..... 
Green Chisel.. weg 
Green Giieels's Tr eurick. 
Green Sugar 
Grosse Cuisse. Madame. 


390 | Heathcot.. 
Franzésische Rumelbirne...... 428 | Hooper’s Bilboa 


Inconnue 


Isambert .... 
Isambert le Bon....... 
lves’ Bergamot. ......0...- 
Jargonelle, English......... 


la Fare.. 


-.ee- 391 | Impératrice de France.....+.. 
Incomparable...... 


seeeeee 
ee ceeees 
eooerse 


Jargonelle, I’rench. 2 sees reesee 


THEGUATL. 003" 


Jalousie. 


Jalousie de fontenay Vendée . 
Jackman’s Melting 0. ...... 


Jagdbirne.... ..... awelnleeuste 
JAMIN CLE 605 .-sreetaie'e SOO int 
| Jilogil .. : ; : 
| Joannette . Zeid eaeeeene : 
Johonnot....... alee Ye dene, bac 
Josephine ....... fated ante iste 
SOBEPNINE 4:0 0 w0's s Woe dele 


Josephine .....- 


Gros Micet @ Eté..0sec eee e 344) JOAN 2.0.00 ae da TREE ls SS 
Gratioli....... secceccvecees 4G | July Pear ees cece ccsscccees 
Gratioli d@? Eté........ ae FeSO IUICTUIG  <crenwoverouvernclalnta ate Se 
Gratioli di Ruma..... eueeeee 346 | Kattern . diotkidee soe Se 
GACIEUSE « 6.00 oie ee cece Wray 353\| Kaiserbirne.. eeewtanre GIS4 seat 
Grey Beurré...... seeccvceee 37 | Kaiser d’Automne...s.s..... 


Grosse Dorothée.. 


Grosse Dillen « ¢¢¢se~weeseeese) 300 


Gray Doyenné...... wes see ee BOO 
Gray Butter Pear........... 330 
Gray Deans.......+2++0-+- - 380 
Green Pear of Yair......... -. 392 
Green Vairs s 2.5 6sse% 3 séveeve B92 
Great Citron of Bohemia...... 392 
Green Sylvange.....++. eoeee 413 
Grand Monarque....+.++.+. 432 
Groote Mogull....eeseceeeees 432 
Groom’s Princess Royal....... 438 
Gurle’s Beurré.....ceeecse00. 366 
Guernsey ....ss- siesleecse vee) 412 
Harvest Pear...... Vita. ts asad 
Hampden’s Bergamot.... -. 333 
aces sat tae SEIT CEO SIT 
Barvard's sass cc ca snes ie. 25392 


Havon’s Incomparable......... 395 
Hardenpont du Pr intemps. aM aeF 
Hardenpont d’ Hiver......... 437 
Hardenpont’s Winter Butter- 
birne Aer or a 6) 
Hardenpont du Printemps.... 43° 
Hessel... .. 337 
Henry the Fourth: ...s.sse00+ 393 
Henri Quatre....ccsccccccee IB 


oes 53 S60 : Katzenkopt 
King Edward’s. 


Knevett's New Swan’s Egg .. 
Knight’s Monarch............ 
MBL Be. tweens. ite 


Kronprinz Giants 
Kronprinz Von Oestreich.... 
Large Summer Bergamot...... 


barge Sugar... ss. 
Large Seckel.... 


seee 


eee sees 


La Fortunée de Parmentier... 
La Fortunée de Paris 


Lawrence 


eereee 


sees 


La Bonne Malinoise...... séé 


eon le Clere voescti Fess Us bs 
Léon le Clere de Laval ...... 
BOWiS's kon rennen i weeUeS dey 
Lent St. Germain......... fs 
Le Cr rarereters ees ccecce eee 
PM Oie clea ve ses cds ow aare 
Little Muscat. . 2 Avates 
Little Musk... A 
Little Swan’s Eee. eee cece 
Linden @Automne .....-045 * 
BOAO sins sce ce seb epee aot 


Long Green 
DRONMACNE-iarewtes'cwevie’ 
UWGricartes wees sssssctvees B44 Lord Cheney's. .ccccces cecdss 


sees cee 


583 


Page 
seccee ed 


364 
43C 
394 
394 
356 
434 
446 
357 
357 
366 
337 
339 
3493 
35 
396 


84 INDEX OF FRUITS. 


Page. 
Louise Bonne de Jersey.....+- 397 | Parkinson's Warden .....++. 429 
souise Bonne of Jersey.....++- 307 | Paddington ....cscceeeseseee 429 
Louise Bonne d’ Avranches.... 3°7| Passe Colmar....++.... eeee0s 444° 
souise Bonne....... seseeeeeee 441 | Passe Colinar Epineaur..... 444 
Louise Bonne Réal..........+ 441 | Passe Colmar Gris... ..ce.e00. 444 
GOCKE Girne cocancsth ah. wecaee NAG | Pegareay. s..c<cccac  vacdeenee 
Locke’s New Beurr€ ....sss0+ 442 | Petit Muscat. ow abit auatei od one 
Madeleine, or Citron des Carmes 341 | Petit Rousselet..ccecssessecee 348 
Madeleine..... Bey eees coeece BAG BePG..3i 25s ad onteisane nies on eee 403 
Magdalen........- role oO. vee Oddi | Penngyl yang. <cs00.cosleelen alee 
Manning’s Elizabeth.......... 385 | Philippe de Padques.......+.. 425 
Marianne Nouvelléss decrees 098.| Pitte Peat sss ccicciccecve cvetic ee 


Marie Louise Nova ....+--++ 871 | Pitt’s Prolific.......... a0 stim 
Marie Louise the Second. .... 371 | Pit?s Surpasse Marie ....... 404 
Mignie Epuise » sa¢saseassisis,oobie 309 | Pickering Pear.........e00.. 448 
Marie Ghrétiennesiewas axs.esie (89D) | Pipenc.scintdaies's eocccse ence 448 
Marie Louise Nova..... eeeee 400] Poire Guillaume.....c.. see. 334 
Marotte Sucré Juune........ . 444 | Poire des Tables des Princes.. 337 


Melon de Kops..ecesceseceee S6U| Poire @la Rein€....ccccscace S41 
MER ALC 5.5002 00.00 wareienes anes AUN | Pore MOCRYUNNS oiauaw taeeawe tee 


MessireJean......-. aisjsye oer 413 | Poire Sans Peau....ceee ses 349 
Meassire, Jean, Gris.cccece «se 443)| Poire de Rosésuss.cescscsw dees ee 
Messire Jean Blanc...... oad 443'| Potre, nang .0iss<ebdanes eee 


Messire Jean Dorée......+... 443 | Poire d@ Amboise.......ee000+ 357 
Mah AUR :4.06 6s ccitecisjccne vetac OUS)| Potrede Cadebeiabls :cmnanes camera 
Milanaise Cuvelier........-. 450 | Puire de Simon.. ......0.002- 378 
Mon Dieu....... sacecosctad QBS) Lome ING: xs'iea galasle eal wage 
Moor-Fowl Egyg.... sec. ..ee8 - 399) Puire de Seigneur...cess+.«+ 378 
-Moor-Fowl Egg... cececeses 414 | Poire Monsieur... .....s00020. 378 
Mouth Water..... pomeis actasteew4lSi| Powe dC AMOUT....> 0» seanneue 
Mollett’s Guernsey Beurré..... 426 | Puire de Louvain........+... 383 
Mollett?’s Guernsey Chaumon- Potre Trviite 2... .eeeeereeeeee 389 

bell€ncssescvcivee seetsadcal A420 Moire- GLACC, sco: aaa sels ae 
Maeas «ina sip'on! pisssts'e sive vis atest 1449| Rote sNtell, «,00:0:0:5,54deumuees ML 
Monsieur Jean .. .seeee0e..+6 443| Poire d Gobert..cceseccseeee 436 
Monsieur le: Curd «.o00.020.06 0% 448 | Pope’s Scarlet Major .......2+ 406 
Mr. JohNe..0.0s:a0isesevsiecs oes 443 Pape’s Quaker... 5.0/5 clecayps's « 408 
Muscat Petibs.iced is dacie ae,sa VGAO,| POUNG «is, 4 55a s'ee4 09 20, eubiee< eee 
Muscat Robentsisiia sols ses sansa o> DAL| Rrtenttiveess asicyaewals cio empiee)~ eee 
Muscat Fleuré.........s0++++ 418 | Prince's Sugar......cseees.. 344 
Musk Robine......-++eeeeees 341] Prince’s Sugar-Top.....00++ 344 
Muscadine.. .... s+. seeeee+- 342] Princesse de Parme........+. 39% 
Musk Summer Goot Christian 346 | Princess of Orange......++.++. 405 


ING IROL ON. no.9.¢ wasalaiameisivwsie' tions 401 | Princesse d Orange..e.eeve+. 405 
Naumkeag... = wtincncaislenth eeeeee 4U2| Princesse Conquéte....+..+.. 405 
New York Red Cheek...... oe ARS) Pnbeel, .s shsse6r 50 one eee 
-Vew Autumn.......+> wees. 418| Présent de Malines.......+.. 444 
Ne Plus Meuris.............. 444| Prince’s St. Germain......... 447 
New St. Germain. .......... 447| Queen’s Pear..... ..++0.. eos. S41 
Nélis d’?Hiver ....... ee -» 450 | Queen of the Low Countries... 406 
Niell.. we Sana cencce cass 40) | Qoccen, Carolee s% «»\s asian asaeue 
“Vo. 8 of 4 an Mons. vsse-ceice « B89 | Quilletette..., 2. sietls)« tw qn aueeeeeene 
OZNON.. ceee se cceecceeeceess B45 | RayMond.....scccecreccccess 409 
Ognonet.. ae RE Dies sieteine’s  \OGT Real I gr gonelle.«..sip% en's sel 
Oxford Chaumontel....+...+. 433 | Red Muscadel .....eeeese eee. 339 
Passans du Portugal.......... 342 |Red Cheek .....2-.0s00..-.- 339 
BaQuency ses vcrcer ethic 404 | Red Beurreé, ....»-«cidwsssweitinepeaene 
Pailleau...... wveveese 406 | Red Doyenn€ ..0. ceeesevess-. 380 


Paradise d@ Automne.. vasereaed or GOR | Feed Bers rb, «ise seitee.abta eee 


INDEX OF FRUITS. 583 


Page Page 
Reine des Pays Bas..... +». 406) Striped Germain ..........00. 447 
Reine Caroline............... 408] Striped Long Green .......6. 419 
Reine des Poires. . a wear ents tcnsvanteeh SOS | MOMZLMILOIE x inicca lowrider oa sideete see? SOE 
Red-cheeked Seckel ......+... AoW Susan Pedhused. sees 22 NPs 33C 
Regintin.. wci/ie'wiey si statiamstgy 444) Shear Topas) asiein’s os wlegdietWere’ G44 
Rousselet Deut. ae soese soe. 343] Summer Bergamot.....ccccess dad 
Rousselet de Rheims.......... 343] Summer Bergamot... cesdvees O00 
Rousselet. .....000.s00sveeses 343 Summer Doyenn€....0+ +0 +00 336 


DROME DUE TEC ai’ a. so: 0, 5),2:5 SM rence A | BOG EMEC 5 oar sir o0i0's aaisaienin@iet’ O89 
Rot de Rome........ sresteuiew AD) Sram Beauty. asedacdelstse O89 
Roi de Wurtemberg.......... 437| Summer Portugal........+.+ 342 
Rousselet de p Meester ie isinis «+. 409|/Summer Franc Real. ......... 344 
ROSGCZER sos oes neo wee sens tort Ol Summer Rose...s00 Bis Slelelnje lala O40 
Robertson. . vevesece.. 422/Sucrée de Hoyerswerda, ...... 346 
Royal Tair ling .. ae en 429; Sugar of Hoyersworda....... 346 
Robert's Ieeping ......+++ ws co 420) Seommer DRO «000 .00000 »s'0 346 
Saint Sampson............se. 337|Summer Bon Chrétien........ 346 
Saint Lambert............... 337| Summer Good Christian...... 346 
RAL TE SET re 339|Summer St. Germain......... 347 
Sanspeau or Skinless.......... 345} Summer Bell....... siniskoteieiebakm triad 
DALE CFE o.0:n.05s:cxerora hpi oe vene, 346] Sucrée Dor€e...vcedsvessiecers 41 
Saint Germain de Martin.... 347|Superfondante..seecessevee.ee. ALL 
LES CRETE ese a amiss xe ny 438) SUL VAM s. 0/0;0/0j0,0,0,0)0/0'0 sivin\e.0ajeinlel 4 LL 


Saint Germain Jaune....++++ 446; Surpasse Marie Louise. ...... 404 
Scotch Bergamot......+++.++- 333|Surpasse Virgalieu..ssee.s++ee. 416 
Schone und Gute..........+. 353] Surpasse Virgowleuse......++ 416 
Sept-en-gucule....e.ssee eee 340| Swiss Bergamot..eceesseeeee 367 
Seckel .oeecscc cece cece cecess 415| Sweet SUMNMETsveveesescevee 337 
Seckle... seco sees cece cece sees 415 Swan’s EEG. occcccccccveneves 414 


Seigneur d’ Hiver ......2. +++ 425| Sylvanche Vert @ Hiver....+. 360 
Shorts Saint Germain..... oe 347] Sylvange..ccccsscecsscccesses 413 
Shenks...../.. eee cece cccece 413] Syckle.coccereevcccseseceess AD 
Sieulle eee ee ee reese sere ee eese 413 Terling..ccccrevccesrececess 429 
PEMEILOSS ara. a:0,0 10: ecapazd') aiy:n letateuts« 345 Thorny ROS s siv awine wie eviasac oto 
Sickel 1.2 -ee2 cece veeescvvee 415| Thompson’s...e.ceccce.ccceee 413 
Smith’s Pennsylvania..... eee 404] Trouvé de Monligny...e.cee- 368 
Snow Pear .....2.20 ++ eo. 378} Trout Pear..es.scccveccseee 309 


Sommer Apothekerbirne . daiste.s i GAG COLIOT « aisininie,rinie,« aqua leletn wt Sea 
Sommer Gute Christenbirne.. 346| Urbaniste.. ...seeesceeceseee 417 
BIBELDET. CRIB x. 6:6:0: ania nian sae eseee-- 444| Uvedale’s St. Germain. .eooe.+. 448 
Spanish Bon Chrétien ......-. 430| Uvedale’s Wardensese.sseeee 448 
Spice or Musk Pear ...... --- 343] Vallée Franche......ccesesces S47 
SPINA. oeeve coeesececeveceee 430| Van Mons, Vo. 1218...++004 372 
(MEPMEGTE .0.00.0-00 sececececees 330] VAlencid..sc.covecerscsesees 319 
St JONW-S PGP «s0.< «cance dene,,d00)| an Morns,,.NO. 1540000000 enseo 
St. Jean Musquée Gros..... . 841] Van Mons, No. 889.0e.0000- 411 
St..Germatn d’ Ete .. ..0< 0's 0347 | Van BUrenssececicirccsieisicviee 420 
St, Michael. .....0++.0++++++ 378|Van Mons Léon le Clere...... 419 
Sts Michel . 00 00:005'% %:9 00h2\090-398|,V an Mons, No0., 1238% sees -'37E 


SiesliChel DOPE: s+. >< wagalianle 880] Vermillion @ Eté,...se0 eee 339 
SEIS ALT ate aegis a:alors sees sss 410] Verte Longue..... slnvsioteeeteietes 246 
St. André .... «224-00. ereesae ALL] Verte Longue Suisse. .e+.see0 419 
St. Germain Blance..... «+-e+ 441] Verte Longue Panachée...eee. 419 
Bt. Germain Saat exten a a eceececees 446 Virgalicu. weer esereeseeseses 373 
St. Germain Gris......... sie AAG VANE G1C0, 0, 0,0,019\0,0,010,890 00 010.0:0 3 laen 
St. Germain P unachée....... 447| Vicar of Winkfield...eeees++« 448 
Styrian....... ce sececececeees 412] Virgouleuse.....+.secceess. oe 450 
Btevens’ Genessee)......:..0.00)40. - 412) Warwick Bergamot,.e+se.0... 378 


Srephen’s Genessee.ceeoe..oee 412} Washington. ..eecee..ceveces 422 


586 ' INDEX OF FRUITS. 


Page. 
Wreisse Herbst Butterbirne.... 378 
White Doyenné......seeeee2.> 378 
White Beurré....ssseceesees 378 
White Autumn Brurré....... 378 
Williams’ Bon Chrétien..... 334 
iihetol-ts) POT LOA ay) at 
Williams’ Early..ese. seesees 348 
YDilliam the Fourth.esececeee 397 
NVA LIDUIN wie, siayohe, sie! aeivielele\ cio ielee REPEL 
NVELLICINSON 5, eieinie,e:0shaisithtce a's wee 
Winter Bergamot...eee vee. 429 
VEANECT CTOSRcthena oeelelewlea ee eAOe 
Vinten, Beurresecaisiiveles Uetrem433 
Winter Virgaliete...secsse+ 434 
Pinter, Bellis wiancens «hi W445 
Winter, Nelis...ic0s.citoda nea ceeano 
Wilhelmineaaenes ie sccs eee 
Withkelmimiasoree cds cide ts tseew4ol 
KV U7 LEN DET. Ze latalaislels 's's'slactolseae 20 
422 
Mellow Bittern aicwissteees ee O18 
York Bergamot....e..ese002. 366 
Yutie. eeeeeeeee eeeeeeaeeeeee 422 


GAL sis si snlo:mimtiw bile © ce binite w falevete tate clete 


PLUMS. 


Abricotée de Tours...s.eseeee 272 
PIUTUCOLERS  iaiwle to tevatdieet @ vlewete ea Mee 
SADT COE MV EVE ico Wiehe ole vide ated 
Abricotée Rouge..... eeevvees 299 
Agen Datte..... sisiaieisio eat eeaUD 
Amber Primordian.....++++.. 279 
American Yellow Gage...... 237 
American Wheat............. 239 
AGT Cobia vulewsee eateries. eee ete 
Apricot Plum of Tours...... 272 
Autumn Gage stoneware rl 
Austrian Quetsche.........++. dll 
Azure Hitive....cse.cceeeess 289 
Beekman’s Scarlet.......000+ 303 
Beach sBlUMvwewsineindilesiech eraod 
Binsham. wisi saticedevwes Bie 
Bleecker’s Gage..ccescs.ceeess. 273 
Blue Gage.cic sie sindslee atctedtiers » 289 
Black Perdrigon...ses.seeee4 289 
Blue Perdrigon...seeseeeeeee 290 
Blue Imperatrice............. 290 
Blue Perdrigon....ce.eesees 307 
Black Damson..esecvecesees 297 
Blue Holland... scseee.es SOL 
Bleecker’s Scarlet.........+. 303 
Black Morocco.......+00+2++ 306 
Black Damask........2+++4. 306 
BANAT» dsiciedieewe in we wren ceteed 
Bolmor’s Washington........ 284 
BHU GALE s «ovvieiieriesiss eso 276 
Wwadford Gage.....cccccses 276 
rugnon Gage. cccerveccceecs 276 


Page 
Brignolesswredvere lave eeeeeee 28% 
Brevoort’s Purple. .ss.s.seeee. 289 
Br evourt’s Purple Bolmar.... 289 
Brevoort’s Purple Washington 289 
Brignole Violette. ..see.ceees 290 
Buel’s Favoritessic Sale tsetem ene 
Bury Seedling. ..ccccccesses 299 
BY field «cs wisi esas. oeeleeuiac eee 
Catalonians viee'e'e.icevcccuseanaee 
COLEdOnsAM «vivis'sin\s.cielavee sass SD 
Caledonian ..xvecsveleasas sete O00 
GHernys.aaas tia eleett ce enlistees 
Ghestones«ccaaieee selelselessae eae 
Chickasaw Plum.......seeee0e 263 
Coe’s Golden Drop......seeee2 273 
Coe’s Imperialwvsiec ds ee ase Peo 
Cooper’s Large..issé.. cesses else 20k 
Cooper’s Large Red. ++... 291 
Cooper's Large American.... 291 
Columbia sa auras Ue era's’ co blelne a EDO 
Columbian Gage...... seceee 292 
Corse’s Admiral. 2 icici aces Bee 
Corse’s Field Marshal......... 293 
Corse’s Nota Bene.......se00. 293 
Coe’s Late Red... cceccscses 290 
Common Damson...ceseeeeees 297 
Common Quetsche.......++.. 310 
Coinmon English Sloe........ 316 
OQavetehes trou eis dcinieaieles sists ILO 
Cruger’s Scarlet.....e..secees 290 
Criiperauntesitcon secede ween 
Cruger’s Seedling...see.es++ 293 
Cruger’s Scarlet Gage...e.. 293 
Dana’s Yellow Gage ........2.. 275 
Damas: Vert: .cesiscidesssveewewo 
Dauphinesss Pelee sea alee aD 
DP AVOUNE. sacs v\ale' 0 ate'e'a'a ste wits ee 
Dame Aubert ioc .siec ses se cec 20 
Dame Aubert Blanche...+++++. 286 
Dame Aubert Jaune......+... 286 
D Amérique Rouge...cc.ss++ 294 
Da msoni siecle Mees ee wee ele RT 
Damas @ Italie... cccccecesses 302 
DAZON. cc cssecccccsceceveee SUD 
Damas Violet. .s0cu i vet vevce BLO 
Damasks seses iced vsdes Meee 
Damas Gros.ccccorccrccccee S10 
Damas Violet Gros.......+++ 310 
Dame Aubert Violette.....+e.. 312 
De Vir ginte o.cs.ts ees secece 294 
Denniston Red.......+esscee0 20 
Denniston’s Albany Beauty.... 278 
Denniston’s Superb.....+.++-- 275 
Denyer’s Victorid...ccccceeee 31S 
Diamonds ooies'i oe cus ce8 Vieweee Oe 
Diaprée Violette..... seve. 298 
Diaprée Rouge. ....s0.. 0 sees 298 
Die Violette “KéniginnClaudie. 308 
Downton Imperatrice.......++ 274 


INDEX OF FRUITS. 587 


Page. Page, 
Domine Dull.......ceesseeee- 296) Imperial Diadem eccccccess 29 
Double-Flowering Sloe........ 316| Impératrice Violette......... 310 
Double-Blossomed Plum..... . 316|Imperatrice Violette Grosse.. 510 
BRAD COL 6 arc asslnieinnsinis view se 274 smperial Vrolet.. 3... nilutnse itera Geet 
DRC, PUNE wicid oils slelcinte vat SOON ITPICTRQLE “VIOLEMC sic ice cicesee S12 
Dutch Quetzen....0.e.00022. 296| bnpériale Rouge.......seeee. 312 
Duane’s Purple French....... 297| Jmpériale.......sceccceseseee 312 
Dwaif Texas Plum........... 263|Is/eworth Green Gage....... 276 
Early Vellow......+seeee.++ 279) [sabella....... cccccssececees GUD 
Early Scarlet......eesse..«. 294} Italian Damask.......2e0006 306 
Early Damson........+++++++ 297| Italian Damask.........see02- SI2 
Bey, Orleans. «0.0 scbevece yee O04 Jaume SiN.) ies cee eases 210 
Early Morocco.......+++++++ 306|Jaune de Catalogue......... 279 
Early Black Morozco........ 306| Jefferson. ....scccccsecceeees 279 
Early Damask........+ee0+. 306) Jenkins’s Imperial..cecseseees 306 
Early Tours...22.ccseeee+- 307| Keyser’s Plum. ..cesccccesess 277 
A A GOLEL nnn n\aisisjatdiaie os eee SOT (RIMES re eieielelniainielalcisy sieiaieta era en ULE 
Early Roydl...c..seeeee..-+ 313| Knights’ Large Drying...... 281 
Egg Plum.......ccccceccces 296| Knights NO.6....0.¢-.000004 302 
BM eY wo. 0.2 2cceaeesneocends ce 299)| Lawrence's Favorites. ....c0. 250 
El fry’s Prune....ss.seeccee4 299| Lawrence’s Gages. .s:s..+0++. 280 
Emerald Drop............... 275] Large Green Drying.......... 281 
Fairs Golden Drop.......... 273|Large Early Damson........ 301 
Flushing Gage........se.e.. 278| Large Long Blue........+..- 309 
Florenc€ssescccccecesecesess 312| Late Yellow Damson......... 287 
Fotheringham.......sse+.+0++ 299| Lae Délicteuse....0..sese02-. 291 


Franklin..... cisiafaretombatreniy aes BSA BaeRoyalesdesdne sce sesieine eo. OUL 
WSENGACE foe dol we ele eee aS CIC EG walsie eit eaiewtsie te stopet ae ste SLU. 
Frost Phum....cccccesccsece 300; Litile Queen Claude......... 288 
German Gage....+..+.+ covese 273| Little Blue Gage.......s002. 289 
German Prune......- svete oe poo bombardin fest he Sie cacao oom 
German Prune.....«s-esssee. 310|Long Scarlet.....ccccs.ceceee 303 
Ghiston’s Early...... See bn owis) PHM p pes Jheas cccle.eres ance 


Lucombe’s Nonsuch.......... 281 
Magnum Bonum...e..cecees 286 
Matinee: Olds Fé adcic.cewmn ne Con 
TMRECRIESS tatstete'sfe'Aeleletcitieyasjea LOO 
Manning’s Long Blue Prune... 309 
Manning’s Long Blue....... 309 
Mirabelle Double.....eccecee 214 
Mirabelle Gross€sseeeeceeees 214 
MMirabelle as dead diode astcceitsapas oc acces 
Mirabelle Petite...c.ccessess 282 
Mirabelle MRAUIICD Sais Nevatataioun oe 28a 
Moser PIA c:c ccc mae > ne cinajaet eee 
SNETOUTUS sto lehalelee alaita'c's ume eiBiejere 298 
METLOMES sc toe be seitobacise tia cao es 
REOTISICUT vcleiciecclctslecies vic cee.e GUS 
Monsieur Ordinaire.......+. 304 
Monsieur Hiatif......seceees 304 


Golden Gage...ecc.ceveccese 213 
Gonne’s Green Gage....+.+. 288 
Golden Cherry Plum.......... 295 
Goliath, 2 20220200ce.c0ceea-0 5 SOU 
GreeniGares. ss decccadsseelee et 210 
Grosse Reine Claude......... 276 
Geass REIN x a.cinasin tele ole o's) 210 
Grosse Luisante....-..+¢e2+. 286 
Grove House Purple......... 299 
Grimwocd’s Early Orleans... 304 
GRAS as ope dice vvice cinmasevie es OUL 
Hampton Court...sccccccces . 304 
POUCA cnt 5\erelajesalniniele/sfols-s.v’e alefseaced 
Holland Prune........ coeee 301 
lore PM: s'stsinsielates vielwte aera NGO: 
Howell's Early. ......scesccee S02 
Howell's Large...sc.cccceees 306 


$$$ 


Biudson, Gage tisicisisale ajsisteiners ss 277| Monsieur Hitif de Montmo- 
Hnling’s Superb........ Boe Se DIT)  FENEY Saeed ioe ce cece ce as 50) Ole 


ea ce Sen 


Ickworth Imperatrice......... 302| Monsieur Tardif......ee+e+- 314 


Imperial Ottoman........2.6+ 278| MOroccO seeeeeeeeeesececesee BUG 
Brapenial Gare. \cite\cienie's hele 278 | Mulberry..... diblelaia\s sa/eouinfop ieee 
Imperatrice Blanche. ...+.0.++ 285|Myrobolan .....eceessaceces 294 


Impériale Blanche.........+.- 256 
ImpEratrice...ssesecsceeeees. 29U 
Umpératrice Violette. .c.s.... 290 


Myrobolan sseccsseesecacens 294 
New Golden Drop.ssseceees+ 278 
New Washington vesceeccoc+ 284 


088 INDEX OF FRUITS. 


Page. 


P 


few York Purple. -seessvees 280 Royale ....-.ecesecrceesccece 


New Ear "y Orleans ...+++++. 304 
Weur Orleans wecesecerees o» 3U4 
Nectarine .....c+cescecsesees SUG 
Notre Hative...cccccereesess BUT 
Old Orleans ....0seee00r000 304 
CIPIGATIS yisi0 «csi v0.0 00.0,0:0,0 cemsiante 
Orange.....scccecnccersecees soe 
Orange Gage.. weeecesees 252 
Petite Reine Claude. ...e..0. 288 
Peach Plum, .o0s+220200000+ 3U6 
Peach Phin... ss. siuuen > 0 
Peoly’s Early Blue.....-- oipawere 
Perdrigon Rouge.....+s++002 312 
Perdrigon Blanc o.eeeeeeseee 287 
Perdrigon Violette .eeeeerees 290 
Perdrigon Violet....+eeeee++ SU7 
Pigeon’s Heart.cscseveseseee SLU 
Pond’s Seedling.....+eseeeee+ SUI 
PORN'S PULDIEC. a ssiaier sires njeiasiniey BIE 
Prince’s Imperial......++++ oye 
Prune de St. Barnabé... .... 279 
Prince’s Yellow Gage.....++++ 237 
BEUNE PECRE « oo5:0.0)0'4,5 vinceo\0\0 « BUD 


Précoce de Tours..ceoscesiccs 3U7 
Prune de la St. Martin...... 295 
Prune d’Agen...ceccevcereeee SUY 


EERURE CASH ans 'olasnrs oine'ogyee meg ae 
Prune de Brignole....eeeee++ 3UY 
Prune d@’Allemagne...¢+e+e+. 310 
Prune d? uf. .cccccecceteee 3l2 
Prune d’ Aliesse...vccrccencs. did 
PUNE SUISSE 0.0.0 0.0.0 » aiinaienieg 04 ah 
Purple’ DamMson « «0:0: 9.0n9'0.9)0'5 #335201 
Purple Favorite. ..e.seeerceee 307 
Purple Gage. .scccresceesesee SUS 
Purple LP. a0 0.0.0 jeans ouies aoe 
Purple Magnum Bonum..,... 312 
Quetsche or German Prune.... 310 
Quetsche Grosse. .seseesesese SLU 
Quetsche d Allemagne Grosse, 310 
Quzen Viclored ».« «.0s:0:0ne moines oe 
Queen Mother ss.0.6 asic sio'msi etek 
FeeIne, ClAUE 6.0 5 6. 0,0:n.06'm\0.0,5 9192.40 
Reine Claude Violetie...+.+.. 308 
Reine Claude Blanche....... 288 
Reine Claude petite espéce... 288 
BEGIG Ge, 0/0 :0,0.08 0/0 5.5 0006 aoe ake 
FAA GAZE. 00 0:0 0:0) 0:0)0,0:0:8 9 qpieey- 0G 
Red CLT TO) Ae eevee 304 
Red Magnum Bonum....++.+ 304 
Red ueen POL IRCT ono 2010 «arme 310 
Rede PErdriZoNinpisin ina pin nivis #1si9reicde 
Red Magnum Bonum...,..,... 312 
Red Inpperial..c-reersserreee 312 
Rivers’ Early. PP PPP PsP ePeeape 814 
Roe’s Autumn Gagers.s+r++» 27h 
Roche CCOSUDTES 5.4 tiieitlh ciestninned 298 
Robe de Sergent. reverses epee 319 


Royale de Tours.... ..2.-eeee 
Royal Tours...sceresseeceres 
Royale Hative.....+e+esee sees 
Saint Martin’s Quetsche.. ste nah 
Saint; Catherineierc.cs.0isbvietelela ole 
Saint MGArtit.saiciceddnde singel 
Saint Martin Rouge «eseeees 
SE MUG ini 0.200 wcldivietelas ih 
St. James Quetsche.....s.eeee 
Saat Claud. aaaiensgntaisassey 
Schuyler’s GAge.sercecseceee 
Scarlet Gage ...rc.0ccccacerss 
Semiana...... ais ant ritare SS Waele 
Shailer’s White Damson ..... 
Shropshire, or Prune Damson.. 
SELON: ds alsGameauens SOOOE oan 
Sharp’s, EMPEror...ca. Jes vdoe 
Siamese..... avedsiows wieilk eae ® 
GEG LID es sr axvvarerorere scavayatetal ehaiekabe 
Small Green Gage.......+++ F 
Smith’s Orleans..... veNSdalelow 
Steer’s EEMPerOrssvcesccccers 
VOVET UI: I OTE are. itor Si ie w elaree 
Superior Green Gage.srecese 
SIGS Oya avnce palate o dwiereiecloge cemwe 


Sweet Damson ...... secceres 
Sweet Prune...... exananar Sole 
IBIS 8 PL UI sa a:a oases ene held 
EA GINAS «ajnie oti sel ocedididies eles 
True Large German Prune... 
Turkish Quetschesccqvsveees 
Mert Bong. caie-ainiwetnen vecees 
Véritable Impératrice......++ 
Violet Perdrigon...cscssecees 
VOT CLC cumama seme ov ewes 
Viplet, Dig per. «o0ncatneaen 
Violet Perdrigon.....ssccers 
Violetic FLGtineis sae vw davie stevie 
Violet de. Toursisvievesiediaelen iat 
Violet Queen Claude......<.. 
Virginian CRErry..cccrecees 
NEDA stoves ethic se ceceeeeeeseee 
WGSRAN ZION wiciecsvives seeds aes 
VEER WOT Ee. «:0\ninrevnresce-vinters' thot 
Pi kite GOP: x oi0cs cea wane 
White Primordian........00 
White Imperatrice..e.sssseeee 
White Empress. .instnidew vad 
White Magnum Bonum....... 
White Mogul .....0.. wisps dh 
White Tnperialinccinescw ors! tare 
White Holland...ceesscecess 
White FOS «sn0ncbavaly wast 
White Damson...csapccsccese 
White Prune Damison .++«.+ 
White Damascen€.ssrrese ss 
White Pardrigon.......seeece 


ege 

311 

313 

319 

313 

283 
283 

295 
295 
309 
311 

300 
276 
303 
291 

287 
297 
296 

315 
284 
314 

288 
304 
300 
276 
278 
314 
297 
301 
310 
314 
315 
310 
310 
276 
290) 
290 
290 
295 
304 
307 
307 
308 
294 
315 
284 
286 

278 
279 

285 
285 
286 
286 
286 
286 

286 

287 
287 
287 
28° 


INDEX OF FRUITS. 


‘ Page. 
White Gagei....scc.sececces 287 
Wilmot’s Green Gage ........ 276 
Wilmots New Green Gage... 276 
Wilmot’s Late Green Gage .. 276 
Winter Damson...... .....-- 297 
Wilmot’s Late Orleans....... 300 
Wilmot’s New Orleans........ 304 
Wild Red or Yellow Plum’.... 263 
Yellow Apricot........ Pa Sevan fe 
Vellow Perdrigon:.......02. 274 
Yellow Magnum Bonum..... 286 
Fellow Egg..cssccessccceeee 290 
Yellow Gage .....sseeercecee 299 
Zwetsche'....ccercecesssseoss SLU 


QUINCES. 


Apple-Shaped......++e2-+++- S11 
Chinese.’ ......cceecccceveee DIG 
Japans cocee se ceeee snecsece Old 
Oblong. ...eeee ecvoccevcees OI 
Oranges sccccccecsccccesceree Dil 
Pear-Shaped........+eeeeeeee Oll 
Pretapabe ttt toes tous enc cars, OLS 


RASPBERRIES AND BLACKBERRIES. 


1. RASPBERRIES. 


American Red.......eeeeeee6 O15 
American Black.......eeeeees S15 
American White.....e-eeeeee O16 
(bavhetsss ='s\o wns ess a ante deter! LG 
Black Raspberry..ecec.eveees S15 
Brentford Cane ......eseecess O16 
Burley veccccsesseccececvees O14 
Common Red Antwerp....+e.. 515 
Commun Red...cesseceserese OLD 
Common Black-Cap....+++++ 515 
Cornwall’s Prolific. ..eecseee+ 516 
Cornwall’s Seedling..... ssee O16 
Cretan Reds: cccccssecececcs O16 
Double Bearing.......esa+-2- S17 
Double-Bearing Yellow.....+. 515 
English Red, of some........ 515 
Ever-Bearing Ohio........... 518 
PASEO EER piste eyete a erehe aivia = ere neieore =) Ly 
ireuc@ONi a siz/-'s)ala sl elelclele'= cleiatars ay OL? 
Framboisier @ Gros Fruit..... 514 
Howland’s Red Antwerp..... 514 
Knevet’s Antwerp .....+++++. 514 
Knevet’s Giant.......seseeee- OLS 
Large Red... scccccessseces O16 
PREICEIE idieisieaplococcveneae. cid 
Lord Exmouth’s....ceeeeeeee S16 
New Red Antwerp.....+.++04 S14 
Nottingham Scarlet.........+. O18 
Ohio Raspberry o...ccerveees 518 


50 


588 


Page 


Perpetual Bearing..cccessres 
Red Antwerp ss. ssccessecnne 
UCGTATE Ras alae ses c's s aee wine's « 
Thinrble Berry .seccveseccess 
True Red Antwerp .....s.0 
Twice” BEANE See ens ccs e 
VTCLOMM stale ale tyereis en be aies sae ce 
White Antwerp ..ceccrcceess 
Yellow ‘Antwerp ...ccc.cccece 


2. BLACKBERRIES. 


Bush Blackberry. .....seecees 
Dewberry... cv enersccces 
Double White-blossomed Bram- 

LGR sisi» Seis eave, 55 siexeiaan tele ace 
Double Pink-blossomed Bramble 
High “Blackberty’........ ..000 
Low Blackberry....e.ee-+e.ee. 
Rose Flowering Bramble ...... 
Trailing Blackberry.....s0+. 


STRAWBERRIES. 


ADCrQten sce tc cccvecccsacgcee 
American Scarléte.cccccccocs 
Atkinson Scarlet. .ccccccecee 
Austrian Scarlet. ...iccessese 
Bishop’s Orange. eccecseesesee 
Bishop NCW svc cs ccs. veces 
Blache PLiliCes:s cis ee<s.<:0\e.0le!sjete)e 
Black Imperial. .sccsssvccsce 
SBPDOG HEDILG wieialalelate) s/aie/s\sicisvonet 
Black Roseberry .ccccesseoves 
Brewer’s Emperor...ceccseese 
"BUWISSOI vain's.c! elie eloinjia(ave’erateisten a 
CAROUGE, ss einie os ais Siew slain esr 
Caperon Roydlivccessrcceces 
Caperon Hermaphrodite ..... 
Common Hautbois.......ese0. 
Commun Sans Filets «sss... 
Commun Rouge....cr.cccccce 
Des Alpes @ Fruit Rouge..... 
Des Alpes @ Fruit Blanc ..... 
Downton. .cccccecccessccaces 
Double-Bearing ..... sceceeee 
Dundee ...cccoccccccvccccecs 
Duke of Kent’s Scarlet........ 
Early Scarlet..scccsscceeees 
Early Prolific Scarlet........ 
MAGEE inion inte'ss wikre a'c,c a:a/dle-a/ein 
Elton Seedling....sccseeeees 
English Red Wood.....+.++. 
Fraisier Vert ...ccccsccescee 
French Musk Hautbois ..-.+.+ 
Globe Scarlgf. eves secs cove 
Green Strawberry. .ecseeseees 
Green Alpine... seeecsesees 
Green Pinessecess ecceesere 


511 
514 
519 
515 
514 
517 
518 
515 
515 


519 
519 


519 
519 
519 
519° 
519 
51g 


528 
527 
527 
526 
526 
526 
623 
523 
532 
526 
529 
535 
532 
535 
535 
536 
535 
534 
534 
535 
529 
539 
526 
526 
528 
526 
529 
529 
534 
530 
535 
526 
537 
537 
53° 


590 INDEX OF FRUITS. 


Page. Paga 
Green WO0G sccm shire tis rs0i - 537 | Patagonian .....ccccocedecs, J8G 
Greeniwells New Giant...... 536] Pine Apple...cccccececssees S08 
Grave-End Scarlet <0... ..00 sese) S28) PTINCE AIDEN cis epic cisierelsls'e a viomngiae 
Hovey’s Seedling. ....++++++.. 530] Prolific, or Conical Hautbois,.. 53% 
Hudson's Bay ..owsceces eeceece O27 Red Bush Alpine...... eeeeee 535 
FAAAILROTD wisiale's o's) 'o/op 0 in) eje iptornintaa 527 Red BSL OTE stots nkdsie c's eie'y eeeee 534 
Keen's Seedling. .ceoe..ceeeee S31} Red Monthly...ccecs orecese S34 
ICC SU BIACK PINE. 5 x isciecis, im ONIRCL: WV OOU \aes0\0)io%ju:o4 lejels'ctnin wight MDE 
Knights Seedling. .0ceocsece I29| Roseberry .... cece cccevincecvc SOG 
Large Early Scarlet...2....... 527} Ross Phenix..... 10iajajefajave tejoin wee 
TELE SCAT el os o.0,a5aisiss'«6ys ole's's's) O24 DSCABIEL alesa'e lain ptsin else (aivialatoi te otal eee 
Melon is:cvvciwiecssce ve cceteee DOS SLOR SCUTIEE «oo «am scmisthls cto tone 
Methven Scarlet.......0..+++. 527| Southampton Scarlet......... 527 
Methven Castle..... oeccccese O27) Swainstone Seedling .......00. 534 
Monthly, without Runners... 535) True Chill. ..eee sc ceeees se esee O30 
Murphys Child ccc. vee case 00) | Virginia Scarlets. co.cc Oa8 
Musk Hautbois......0+0++++. 535| Warren’s Seedling ....06¢00. 527 
Myatt’s British Queen........ 531] Wilmot’s Superb...........6. 536 
Miyatt’s PANG ce os ieie,c:e70 aint silos. DOI) V THtE Al PING). so o\0 <icisiqgineitna keel 
Myatt’s Deptord Pine........ 531] White Bush Alpine..... escces OGD 
Myatt’s Eliza. .ccescaeesssee0 532| White Monthly..... veeeseces Od 
Nova Scotia Scarlet......... 526| White Monthly, without Run- 
Old SHENG (2) SA ee asnipiace'e 6 Ore TLUETS weer eceeveceveee cesses 635 
Old RiMe@iererctatercistaietois'e’hiniwje @)si'e/s 532 White WG, ics.s ac stanovetiata eace 534 
Orange Hudson’s Bay......-- 52] Yellow Chili.....ceeceeee see 536 
Original Scarlet .....+0+.+0+. 538| York River Scarlet....eesse0 527 


GENERAL INDEX. 


Imond, its history and uses, page 149; cultivition, 149; varieties of, 
150; ornamental varieties, 152. 

American Blight, 66. 

Amelioration of Fruits, 1. 

Apple, history of, 56; its uses, 56 ; criterion of qualities in, 58; propaga- 
uon, and soil and situation for, 59; grafting the trees, 17; prun- 
ing, 62; cultivation of orchards of the, 61; the bearing year of, to 
aiter, 61; insects injurious to, and modes of destroying, 62; gather- 
ing and keeping, 67. 

Apple Borer, to destroy, 63. 

Apricot, its history, uses, and cultivation, 159; diseases of, 153; varieties 
of, 153; ornamental sorts, 159; selection of choice varieties, 160 

Aspect of fruit trees, 48; effects of hills and valleys, 50 

Bark Louse, to destroy, 66, 560. 

Bending the limbs, to induce fruitfulness, 34. 

Berberry, its uses, culture, and varieties, 160. 

Birds, destroyers of insects, 55. 

Blackberry, its culture and varieties, 518. 

Black Gum, on the plum tree, 269. 

Black Walnut, 261. 

Butternut, 261. 

Budding, the theory and practice of, 19; its advantages, best season for, 
20; shield and American shield buddixg, 21; after treatment of the 
buds, 22; reversed shield, and annular, 23. 

Canker Worm, its habits, 64; best modes to destroy, 65. 

Caterpillar, to destroy, 63. 

Chestnut, its varieties, 262 

Cherry, history and uses, 162; planted for avenues in Germany, 163; soil 
and situation for, 163; propagation cf, 164; classification of, and 
its varieties, 165; ornamental varieties, 199; selections of choice 
sorts, 201. 

Chamomile, used to destroy inseets, 54; for the scale insect cn the orange 
tree, 543. 3 ; 

Cider, to make, 68. 

Citron, the, 545. 

Coal-Tar, to prevent mice from girdling trees, 560. 

Codling Moth, 66. 

Composition for wounds in fruit trees, 32. 

Crab, the type of the apple, wild species of, 57. 

Cranberry, its habits and culture, 205. 


592 GENERAL INDEX. 


Cross-Breeding, to obtain new varieties, 9. 

Curl, in Peach trees, 468. 

Curculio, its habits, 266 ; to destroy, 268. 

Currant, its history, 201; uses and culture, 202; varieties, 203; crnamen 
tal sorts, 205. 

Cuttings, propagatioa dy. 23 

Duration of varieties of Fruit-Trees, 551 

De Candolle, his remarks on the decay of varieties, 552 

Eyes, or Buds, propagation by, 27. 

Fig, its history, 207; propagation and culture, 208 ; to hasten the ripening 
of the fruit, and its varieties, 209 

Filbert, its varieties and culture, 261. 

Fire-Blight, its nature, 322. 

French Standard Names, key to the pronunciation of, 561. 

Frozen-Sap Blight, in the pear tree, 324. 

Fruitfulness, induced by root-pruning, 32; by bending the limbs, and py 
disbarking, 34; by salts of lime, 35. 

Grafting, its influence on varieties, 5, 553; its uses, 12; proper time for 
12; its limits, 14; splice and tongue-grafting, 15; cleft-grafting, 17; 
saddle-graiting, 18. 

Graft, its influence on the stock, 26. 

Grafting-clay, 19. 

Grafting-wax, 19. 

Grape, its history, 218; soil and propagation, 219; culture of the foreign, 
220; vinery culture, 222; insects and diseases of, 235; foreign vae 
rieties, 236 ; culture of the native, 247; vineyard culture of, 250; 
selection of choice sorts, 259. 

Grape-Beetles, 252. 

Gooseberry, its habits and uses, 213; propagation and culture, 214; varie 
ties, 215; selection of choice, 217. 

Hickory Nut, 261. 

Hybridising plants, 9; its limits, 10. 

Inoculating, or Budding Fruit-Trees, 19. 

Insect Blight, in the pear, 322. 

Insects, general remarks on, 51; to destroy by hand-picking, to kill in the 
grub state, 52; to killin the winged state, 53; sorts injurious to the 
apple, 62; to the grape, 235 and 252; to the plum, 266; to the 
pear, 322; to the peach, 460; to the melon, 538; to the orange, 
543. 

Knight, his mode of raising new varieties, 9; his theory on the. deeay of 
varieties, 551. 

Knots, on the plum, 269. 

Layers, propagation by, 28. 

Laying-in-by-the-heels, 47. 

Lemons and Limes, 545. 

Longworth, on vineyard culture, 250. 

Manure for fruit-trees, 45 

Madeira Nut, 260. 

Melon, its history and culture, 527; insects affecting, 538; culture of the- 
Persian, 539 ; varieties, 538. : 


GENERAL INDEX. 593 


Mice, to deter from girdling trees, 560 

Mildew, on the grape, 252 

Moths, to destroy, 54. 

Mulberry, its habits and varieties, 259. 

Mulching newly-planted trees, 45. 

Nectar‘ne. its habits and culture, 501; insects affecting, 502; varieties 
52; selection of choice sorts, 509. 

Nuts, description of, 260; European Walnut, Butternut, 26) ; Filberts of 
various sorts, 261; Chestnuts, 262. 

Orange, its history and uses, 542; soil and culture, 543; scale insect on, 
548; its varieties, 543. 

Olive, its history and uses, 546; propagation, culture, and finest varieties, 
547. 

Peach, its history, 452; its uses, 454; propagation, 455; soil and situation 
for, 456; pruning, 457 ; insects and diseases of, 460; the Yellows in, 
its cause and remedy, 461; destruction in the leaves of, 470; varie- 
ties, 471; ornamental varieties, 499; selection of choice sorts of, 
500; tongue-grafting the, 15. 

Peach Borer, 460: 

Pear, its history, 316; uses ; and remarkable trees of, 318; gathering and 
keeping, 319; propagation, 320; soil and culture, 321; diseases of, 
blight, etc., 322; forms and character of varieties, 330: selection of 
choice sorts, 452. 

Planting deep, ill effects of, 45. 

Plum, its history and uses, 262; propagation and culture, 264; best soil 
for, 265; insects and diseases of, curculio, etc., 266; varselies, 271; 
ornamental varieties, 315; selection of choice sorts, 316. 

Pomegranate, its history and uses, 548; propagation and culture 449; va- 
rieties, 550. 

Potash Wash for the Stems of Fruit-Trees, 560. 

Position of Fruit-Trees, 48. 

Preparing the Soil for Fruit-Trees, 43. 

Propagation, by grafting, 12; by budding, 19; by cuttings, 26; y eyes, 
27; by layers, 28; by suckers, 29. 

Prunes, to make, 263. 

Pruning, to promote growth, 29; theory of, 30; to induce fruitfulness, 32; 
root pruning, 32; transplanted trees, 46; shortening-in, 458 

Qenouille training, 36. 

Quince, its history and uses, 509; propagation, culture, and varieties, 510; 
ornamental varieties, 512. 

Rabbits, to prevent their girdling trees, 560. 

Raspberry, its habits, 512; uses, culture, and varieties, 513. 

Renewal Training of the Vine, 221 

Ringing and Disbarking, 34. 

Rivers’ Remarks on Root-Pruning, 33. 

Root-grafting, Dr. Van Mons’ remarks on, 17. 

Root-pruning, its advantages, 32. 

Rust and cracking of the fruit of the Pear-tree, 556. 

Salt, to destroy insects generally, 53; to destroy the curculio, 269. 

Scions, to select, 13. 

§0* 


594 GENERAL INDEX. 


Seedlings, to raise, 5. 

Sea Air, its effects on fruit-trees, 555 

Shaddock, 545. 

Shellac, composition for wounds in trees, 32. 

Shortening-in, mode of pruning the peach, 458, 

Smells. their power of driving away insects, 53 

Soil, the best for fruit-trees, 48; gravelly loam, sandy loam, clayey .oamo, 
49; its effect on the health of the trees, 49. 

Soft-Soap, for the stems of fruit-trees, 560. 

Species of Fruit-Trees, 3; reproduce themselves, 3. 

Slug-worm on the Pear, 328. 

Spurring-in, training the vine, 221. 

Stools, for propagation, 29. 

Stocks, for grafting on, 13; their iufluence on the graft, 24; bad ones cause 
the decay of varieties, 553. 

Strawberry, its history and uses, 520; propagation and soil for, 521; cul- 
ture in rows and in strips, 522; fertile and barrea plants or, 523; 
varieties, 525; selections of choice sorts, 536. 

Taking-up trees, 42. 

Thorn, the, as stocks for the pear, 320 

Tobacco-water, for insects, 54. 

Toads, destroyers of insects, 56. 

Transplanting, directions for, 41; preparing places for 4% 

Training, general remarks on, 35; its objects, 36; conical standards, and 
quenouille training, 36; fan training, 38; horizontal, 40; renewat 
of grapes, 221. 

Vallies, effects of, 50. 

Varieties, to produce new, 3; their tendency to change. 4; do not pro- 
duce the same, 4; influence of grafting on, 4; Van Mone’ mode of 
raising new, 5; raising new, by crop breeding, 9; pronagation of, 
12; remarks on the duration of, 551; Knight’s theory on the de- 
cay of, 552; effects of climate on, 555; to restore decayed, $58. 

Vine, grafting the, 18; culture of, 221. 

Vinery, cheap mode of building, 222; for fire heat, 226; diary of cvlture 
in the, 228. 

Vineyard Culture, 250. 

Wash for the Stems of Fruit-Trees, 560. 

Water Melon, its uses, culture, and varieties, 541. 

Whale oil soap, to destroy insects, 54. 

Yellows, a disease of the Peach, 462; its symptoms, 462; ite cause 182; 
remedy for, 467. 


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