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ar

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ale 24

THE

FRUITS AND FRUIT TREES

AMERICA;

c i) &
CHE CULTURE, PROPAGATION, AND MANAGEMENT, IN THE GAR
ORCHARD, OF FRUIT TREES GENERALLY 3
‘a

DEN AND

« as
WITH

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

- Ye a

ye
BY A. J* DOWNING.

CORRESPONDING MEMBER OF THE ROYAL BOTANIC SOCIETY OF LONDON; AND OF THE
HORTICU>TCRAL SOCIETIES OF BERLIN; THE LOW COUNTRIES ; MASSACHU-
SETTS * PENNSYLVANIA ; INDIANA 3 CINCINNATI, ETC.

{ What wondrous life is this I lead ?
Ripe apples drop about my head ;
The luscious clusters of the vine
Upon my mouth do crush their wine ;
The nectarine and curious peach
Into my hands themselves do reach.
;. i MarveLn

» ;
> .

FOURTEENTH EDITION.

NEW YORK:
JOHN WILEY, 167 BROADWAY.

1854.

Entered uccording to Act of Congress, in the year 1845 by

Ay sus DOWNING,

Ip the Clerk’s Oiiice of the District Cour of the United Stites, for the Southern District of
New-York.

ee ee ee ee ee

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

THE AUTHOR

PREFACE.

Am nw 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, temptingly offer-
ed to every landholder in this bright and sunny, though tempe-

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

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

I must add a counterpart to this. He who owns a rood of
proper land in this country, and, in the face of all the pomonal
riches of the day, only raises crabs and choke-pears, deserves
to lose the respect of all sensible men. The classical antiqua-
rian must pardon one for doubting if, amid all the wonderful
beauty of the golden age, there was anything to equal our deli-
cious modern fruits—our honied Seckels, and Beurrés, our melt-
ing Rareripes. At any rate, the science of modern horticulture
has restored almost everything that can be desis. to give apara-
disiacal 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 ie *

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
] might be obliged to repeat the advice of Dr. Johnson to one of
his friends. “If possible,” said he,‘ have a good orchard.
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
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. vii

needssome 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 I
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 1 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
our native and local fruits especial care has also been devoted.
Not only have most of the noted sorts been proved in the gar

viii PREFACE.

dens here, but I have had specimens before me for comparison, the
growth of no less than fourteen of the different States. There
are still many sorts, nominally fine, which remain to be collect-
ed, compared, and proved; some of which will undoubtedly de-
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-
cal 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. Fiemisa 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 Firemisn 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 tncorrectly 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 ip
appearance by new soil and different climate A new variety must possess
very superiour qualities to entitle it to regard, now that we have so many
fine fruits in our collections.

<>?

PREFACE. ix

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

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. S. Ramsdell, of Thomp-

son °

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

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. J. D.

HigHLAND GARDENS,
Howburgh, 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
by J. C. Loudon. London, 1845, 8 vols. 8vo.

Annales de la Société d@ Horticulture de Paris.—Paris. In monthlv
Nos. 8vo. from 1827 to 1845.

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

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

ton, 1828. J
Bon Jard. Le Bon Jardinier, pour 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.

Baumann’s Cat. Catalogue des Vegetaux en tout genre dispanible dang
l’Etablissement des Fréres Baumann, & Bolwiller, 1842.

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

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

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

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

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

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

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

Diel. Versuch ein Systematischen Beschreibung in Deutschland vorhan-
dener Kernobstsorten. Von Dr. Aug. Freidr. Ad. Diel. 12mo. 24
vols. 1799—1825.

De Candolile. Physiologie Végétale, ou Exposition des Forces et des Fone.’
tions vitales des Végétaux. Par A. P. De Candolle. Paris, 1832,
3 vols, 8yo.

xii ABBREVIAT.ONS AND BOOKS QUOTED.

. Prodromus Systematis Naturalis Vegetabilis. Paris, 1818—
1830, 4 vols, Svo.

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, 8vo.

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

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

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

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

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

Hort. Soc. Cat. See Thompson.

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

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

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

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

Hov. May. 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. 4

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

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

Loudon. An Encyclopedia of Gardening. By J. C. Loudon. J.ondon,
1835, 1 thick vol. Svo.

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

~———-. An Encyclopedia of Agriculture, By the same. London, 1831, 1

thick vol. 8vo.

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 Sone
don, 1838, 1842, 8vo.

2———. Arboretum et Fruticetum Britannicum. By the same, $ 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 the
Fruits and Vegetables cultivated in Great Britain. By George Lind-
ley. London, 1831, 8vo.

Lindley. An Int~oduction to Botany. By John Lindley. London, 1832,
Svo. ?

——. 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 Opera
E tion of Gardening upon Physiological Principles. By John Lindley.
London, 8vo. 1840,

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

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

Lelieur. La Pomone Frangaise, ou Traité cde la Culture Frangaise, et de
la Tailie des Arbres Fruitiers, Par le Compte Lelieur. Paris, 1811,
8yo.

Wan. 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.

Mill. 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, &c. By A. F. Michaux. Paris,
1819, 3 vols Svo

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

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

Nois. See Jardin Fruitier.

New England Farmer. 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. 8vo.

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

XIV 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, Svo.

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. or 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, 8vo.

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. 1st, 8vo
New York, 1840, and still in progress. .

Thomp. A Catalogue of the Fruits Cultivated in the Garden of the Hor-
ticultural Society of London, 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., Boston,
1822, 8vo.

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

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

Wilder, MSS. Manuscript notes on Fruits, by M. P. Wilder, Esq., Presi-
dent of the Massachusetts Horticultural Society.

FRUITS AND FRUIT TREES

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

Transplanted into a warmer aspect, stimulated by a richer
soil, reared from selected seeds, carefully pruned, sheltered and
watched, by slow degrees the sour and bitter crab expands into
a Golden Pippin, the wild pear loses its thorns and becomes a
Bergamotte or a Beurré, the Almond is deprived of its bitterness,
and the dry and 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.

1

2 PROPUCTION OF NEW VARIETIES.

These improved sorts of fruit weich man every where causes
‘o share his civilizaiion, 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
wilder 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 ta
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 .
sulture.

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
‘eeds 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
mode of bringing about this result. The novice, plants and care-
fully watches his hundred seedling pippins, to find at last, per-
haps, ninety-nine worthless or indifferent apples. It appears to
him a lottery, in which there are too many blanks to the prizes.
He, therefore, wisely resorts to the more certain mode of
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 is a sort of creation—an entirely new
sort, which he believes will prove handsomer and better than any
thing that has gone before. And still more, as varieties which 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
to the subject of the improvement of fruit trees by seeds, and
\ave attained if not certain results, at least some general

BY SEED. a

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,
&e. These species, in their natural state, exactly reproduee
themselves ; to use a common phrase, they ‘‘ come the same”
from seed. This they have done for centuries, and doubtless
will do forever, so long as they exist under natural circumstan-
ces only.

On the other hand, suppose we select one of these species of
fruit-trees, and adopt it into our gardens. So long as we cullti-
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, ans
by sowing the seeds. Some species of tree, indeed, seem to re
fuse to yield their wild nature, never producing any variation
by seed ; but all fruit-trees and many others, are easily 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 ty; 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 forms, 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 would
be very few; while if gathered from a garden tree, itself some
time cultivated, or several removes from a wild state, though
still a mazzard, the seedlings will show great variety of cha-
racter.

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

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 hojes.

We have said that it is a part of the character of a species
to produce the same from seed. This characteristic is retained
even where the sport, (as gardeners term it) into numberless
varieties is greatest. Thus, to return to cherries, the Kentish or
common pie-cherry is one species, and the small black mazzard
another, and although a great number of varieties of each of
these species have been produced, yet there is always the like-
ness of the species retained. From the first we may have the
large and rich Mayduke, and from the last the sweet and lus-
cious Black-Hearts; but a glance will show us that the duke
cherries retain the distinct dark foliage, and, in the fruit, some-
thing of the same flavor, shape and color of the original spe-
cies ; and the heart cherries the broad leaves and lofty growth
of the mazzard. So too, the currant and gooseberry are differ-
ent species of the same genus; but though the English goose-
berry growers have raised thousands of new varieties of this
fruit, and shown them as large as hen’s eggs, and of every 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 distinct, they must grow them in different fields. Without
this precaution they find on planting the seeds produced on the

THE VAN MONS METHOD. 1 5

yellow corn plants, that they have the next season a progeny,
not of yellow corn alone, but composed of every color and size,
yellow, white and black, large and small, upon the farm. Now
many of the varieties of fruit trees have a similar power ot
intermixing with each other while in blossom, by the dust or
pollen of their flowers, carried through the air, by the action
of bees and other causes. It will readily occur to the reader,
in considering this fact, whatan influence our custom of plant-
ing the different varieties of plum or of cherry together in a
garden or orchard, must have upon the constancy of habit 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
and rears its seedling, to find it perhaps, wholly,different in most
respects. This is the influence of grafting. Among the great
number of seedling fruits produced in the United States, there is
found occasionally a variety, perhaps a plum or a peach, which
will nearly always reproduce itself from seed. From some for-
tunate circumstances in its origin, unknown to us, this sort, in
becoming improved, still retains strongly this habit of the natu-
ral or wild form, and its seeds produce the same. We can call
to mind several examples of this; fine fruit trees whose seeds
have established the reputation in 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 worked trees. 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
advice on rearing seedlings let us examine briefly the practice
and views of two distinguished horticulturists abroad, who have
paid more attention to this subject than any other persons what-
ever ; Dr. Van Mons of Belgium, and Thos. Andrew Knight,
Fsq., 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 experimenting mainly on

6 PRODUCTION OF NEW VARIETIES

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

The Van Mons theory may be briefly stated as follows:

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

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

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

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

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

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

THE VAN MONS METHOD. "fi

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

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

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

Such is Dr. Van Mons’ theory and method for obtaining new
varieties of fruit. It has never obtained much favour in Eng-
land, and from the length of time necessary to bring about its
results, it is scarcely likely to come into very general use here.
At the same time jt 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 force as a
proof of the accuracy of the Van Mons theory. The first colo-
nists here, who brought with them many seeds gathered from
the best old varieties of fruits, were surprised to find their seed:
lings producing only very 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 cans
not be departed from; and in short this is the whole secret of the art I have enr
Woyed.”—Van Mons’ Arbres Fruitiers, 1. p. 223,

2

3 PRODUCTION OF NEW VARIETIES.

pears, peaches and plums. According to Dr. Van Mons, had
this process been continued uninterruptédly, 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 leads us to believe that he will
scarcely have to go beyond one or two generations to obtain fine
fruit. These remarks apply to most of our table fruits common-
ly cultivated. On the other hand, our native grapes, the Isabella,
Catawba, &c., which are scarcely removed from the wild state,
must by this ameliorating process be carried through several
successive generations before we arrive at varieties equalling
the finest foreign grapes; a result, which, judging from what
we see in progress, we have every reason speedily to hope for.

In order to be most successful in raising new varieties by 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 seédling 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
obtained at once by planting the seeds of old grafted varieties ;
thus the Lawrence’s Favourite, and the Columbia plums, were
raised from seeds of the Green Gage, one of the oldest European
varieties.

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

CROSS-BREEDING. 8

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

Cross-breeding.

In the blossoms of fruit-trees, and of most other plants, the
seed is the offspring of the stamens and pistil, which may be
considered the male and female parents, growing in the same
flower. Cross-breeding is, then, nothing more than removing
out of the blossom of a fruit tree the stamens, or male parents,
and bringing those of another, and different variety of fruit, and
dusting the pistil or female parent with them,—a process suffi-
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.”

a. In figure 1, is shown the blossom of the
~ Cherry. The central portion, a, connected
directly with the young fruit, is the pistil.
The numerous surrounding threads 8, 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 variety
partaking intermediately of the qualities of both parents. Thus,
among fruits owing their origin directly to cross-breeding, Coe’s
Golden Drop Plum, was raised from the Green Gage, impreg-
nated by the Magnum Bonum, or Egg plum; and the Elton
cherry, from the Bigarrieu, impregnated by the White Heart.*
Mr. Knight was of opinion that the habits of the new variety
would always be found to partake most strongly of the constitu-
tion, and habits of the female parent. Subsequent experience
does not fully confirm this, and it would appear that the parent

* The seedlings sometimes most resemble one parent sometimes the other ; but
more frequently share the qualities of both. Mr. Coxe describes an Apple, &
cross 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 flavour at either
end ed exactly with the character of the extericur.

10 PRODUCTION OF NZW 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 ;
Ist, to extract the anthers carefully, before they have matured
sufficiently to fertilize the pistil; and, 2d, to apply the -pollen
when it is in perfection, (dry and powdery,) and while the stigma
is moist. A very little practice will enable the amateur to judge
of these points.

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

CROSS-BREEDING. 1k

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 maturity. Among the seed-
lings produced, we should look for early pears of good quality,
and at least for one or two varieties nearly, or quite as early as
the female parent, and as delicious as the male. If we havea
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 should observe here, that those who devote their time to
raising new varieties, must bear in mind that it is not always
by the first fruits of a seedling that it should be judged. Some
of the finest varieties require a considerable age before their
best qualities develop themselves, as it is only when the tree
has arrived at some degree of maturity that its secretions, either
for flower, or fruit, are perfectly elaborated. The first fruit of
the Black Eagle cherry, a fine cross-bred raised by Mr. Knight,
was pronounced worthless when first exhibited to the London
Horticultural Society ; its quality now proves that the tree was
not then of sufficient age to produce its fruit im 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 vy 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 fruit, on a formerly
worthless tree.

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

GRAFTING. 13

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

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

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

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

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

The scions are generally selected previously ; as it is found
in nearly all kinds of grafting by scions, that success ig 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 ér four buds each. In se-
lecting scions from old trees it is always advisable to choose the
most vigorous of the last year’s shoots growing near the centre or
top of the tree. Scions from sickly and unhealthy branches
should be rejected, as they are apt to carry with them this feeble
and sickly state. Scions taken from the lower bearing branches
will produce fruit soonest, but they will not afford trees of so
handsome a shape, or so vigorous a growth, as those taken from
the thrifty upright shoots near the centre or top of the tree.
Nurserymen generally take their scions from young grafted
trees in the nursery-rows, these being usually in better condition
than those taken from old trees not always in a healthy state.

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

; ats

14 PROPAGATION.

In the case, however, of very small trees or stocks, which are
grafted below the surface of the ground, as is frequently the
practice with the Apple in American nurseries, the stocks are
grafted in the house in winter, or early spring, put away care-
fully in a damp cellar, and planted out in the spring ; but this
method is only successful when the 1oot is small, and when the
top of the stock is taken off, and the whole root is devoted ta
supplying the graft with nourish nent.

The theory of grafting is based on the power of union between
the young tissues, or organizable matter of growing wood. When
the parts are placed nicely in contact, the ascending sap of the
stock passes into and sustains life in the scion ; the buds of the
latter, excited by this supply of sap and the warmth of the sea-
son, begin to elaborate and send down woody matter, which,
passing through the newly granulated substance of the parts in
contact, unites the graft firmly with the stock. “If,” says De
Candolle, “the descending sap has only an incomplete analogy
with the wants of the stock, the latter does not thrive, though
the organic union may have taken place ; and if the analogy be-
tween the 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 of a genus as the Apple and the Pear, which
grow, but in which the_union is less complete and permanent ;
and lastly with the genera of the same natural family, as the
Cherry on the Plum—which die after a season or two. The
ancients boasted of Vines and Apples grafted on Poplars and
Elms ; but repeated experiments, by the most skilful cultivators
of modern times, have clearly proved that although we may,
sare in a thousand trials, succeed in effecting these ill assorted
wiitons, yet the graft invariably dies after a few months srowth.*

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

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

GRAFTING. 135

culture is as the following ; Apples, on apple or crab seedlings
for orenards (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 ta
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 6, 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 to
the scion, the operation must be varied somewhat,
and requires more skill. The method in most com-

Fig mon use to cover all bin dahee is called tongue
Splice oti: grafting.

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

15 PROPAGATION.

i i ir
Fig. 3. Tongue-grafting, progresssive stages.

t4aving 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 6, about
two inches in leneth. 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, gz. Without changing their position, tie them together
carefully with a piece of bass-matting, or tape A. And finally
cover the wound with well prepared grafting-clay or wax, 2.
This ball of clay should more than cover the union, by am inek
above 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 for a time, to
assist in drawing up the sap. About the middle of July, aftera
rainy day, you may remove the ball of clay, and, if the graft is

GRAFTING. Vi

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, *, 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 *ts 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
out of the ground, headed down very near the root, cleft grafted
with a single scion, sloping off with an oblique cut the side of the
stock opposite that where the graft is placed, and then planted at
once in the rows so as to allow only a couple of buds of the scion
to appear above ground. It 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
dhitestail lenatioe in some nurseries to tongue or whip-graft upon small pieces of
roots of the proper sort of tree, planting the same in the earth as soon as grafted.
Indeed, Dr. ie Mons considers this'the most complete of all modes, with regard
to the perfect condition of the grafted sort ; Ist, because the smallest quantity of
the stock is used ; and 2d, because tre lower part of the scion being thus placed
in the ground, after a time it throws out fibres from that portion, and so at is

actually growing on its own roots.
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-
side—the grafts carefully tied, and the roots placed in the cel-
lar, in sand, till spring, when they are planted, the top of the
graft just above ground.

Grafting the Vine is attended with great success in the cleft
manner if treated as follows. Cut your scions during the winter
or early spring, keeping them partially buried in a cool damp
cellar till wanted. As soon as the leaves of the old vine or stock
are fully expanded, and all danger of bleeding is past—say about
the 10th of June, 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
4\\ the scion and thinning away each half toa tongue
4) shape, placing it astride the stock, and fitting the
}\i two, at least on one side, as in tongue-grafting.
4:1 This mode offers the largest surface for the junc-
i, | tion of the scion and stock, and the union is very
i | perfect. Mr. Knight, who practised it chiefly

4} upon Cherry trees, states that he has rarely ever
seen a graft fail, even when the wood has been se
succulent and immature as to preclude every hope
of success by any other mode.

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. 19

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

new layer of bark from that part of the scion which stands
- astride it.

Grafting clay is prepared
by mixing one third horse-
dung free from straw, and
two-thirds clay, or clayey
loam, with a little hair, like
that used in plaster, to pre-
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 (i
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- }L —
tle water, like shoemaker’s (t*! "amy :
wax, by the hand. The fFie6. 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 made of tallow, bees-wax, and resin, in equal parts, or,
as many prefer, with a little more tallow to render it pliable,

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

Budding.

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

~

20 ¢BOPAGATION.

circumstances. In grafting, we use a branch, composed of seve.
ral buds with a considerable quantity of bark and wood ; while
in budding, we employ but a single bud, with a very small quan
tity of the adjoming 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
tre 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 skill in grafting, but are budded with great
ease.

The proper season for budding fruit trees in this country is
from the first of July to the middle of September ; the different
trees coming into season as follows; Plums, Cherries, Apri-
cots on Plums, Apricots, Pears, Apples, Quinces, Nectarines
and Peaches. ‘Trees of considerable size will require budding
earlier than young seedling stocks. But the opera-
tion is always, and only, performed when the bark of
the stock parts or separates freely from the wood,
and when the buds of the current year’s growth are
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 conveniently

>. inserting the buds. Some strands of bass-matting
ge 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,)
must also be at hand for tying the buds.

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

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

a Common shield-budding, Fig. 11, practised in
a all gardens in Europe, differs from the foregoing
i ¥.:} only in one respect—the removal of the slice of
FS wood contained in the bud. This is taken out
3 A with the point of the knife, holding the bud or
Fig. 9. American Shield by the leaf stalk, with one hand, inserting
shield budding. the knife under the wood at the lower ite ce
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, al
especially Plums and Cherries, nearly mature Fig. 10.

22 PROPAGATION.

their growth, and require to ve budded in
the hottest part of our summer. {hn the
old method, the bud having only a shield
of bark with but a particle of wood in the
heart of the bud, is much more liable to
be 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 superiority of the new.

After treatment. In two weeks after the operation you will
be able to see whether the bud has taken, by its plumpness and
freshness. If it has failed, you may, if the bark still parts
readily, make another trial; a clever budder will not lose
more than 6or 8 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 occasionally found
it an advantage to leave the bandage on during the winter.

As soon as the buds commence swelling in the
ensuing spring, head down the stock, with a sloping
back cut, within two or three inches of the bud.
The bud will then start vigorously, and all “ rob-
bers,’’ as the shoots of the stock near to and below
the bud are termed, must be taken off from time to
time. To secure the upright growth of the bud,
and to prevent its being broken by the winds, it is
tied when a few inches long to that portion of the
stock left for the purpose, Fig. 12,a. About mid-
summer, if the shoot is strong, this support may be
removed, and the superfluous portion of the stock
smoothly cut away in the dotted line, 6, when it will
be rapidly covered with young bark.

We have found a great advantage, when budding
trees which do not take readily, in adopting Mr. ~** -
Knight’s excellent mode of tying with two distinct ,,_ Fis. 12.
bandages ; one covering that part below the bud, sie hy

? 3 srowing

EZ

£
\ ‘i
Mi

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 tw or three weeks longer. ‘This, by arresting the upward
sap, completes the union of the upper portion of bud, (which in
plums frequently dies, while the lower part is united,) and se.
cures success.

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

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

Annular budding, Fig. 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,
‘4 and a ring of corresponding size containing a
, bud, b, from the scion. If the latter should be

Hig 1%. 2: too large, a piece must be taken from it to make
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 in the annular mode taken from a
branch of proper size ; tying it firmly, covering it with grafting
clay to exclude the air, and finally drawing up the earth so as
to cover the wound completely. When the tree is too large to
apply an entire ring, separate pieces, carefully fitted, will an-
swer ; and it is well to reduce the top somewhat by pruning,

24 PROPAGATION.

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

Budding may be done in the spring as well as at the latter
end of summer, and is frequently so performed upon roses, and
other ornamental shrubs, by French gardeners, but is only
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
budded 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,
atier 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-
aied 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 ene knows that the slower habit of growth in -he

* Physiologie Végétable.

INFLUENCE OF THE STOCK. a

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

A slight effect is sometimes produced by the stoek on the

3

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

Propagation by cuttings.

Propagating by cuttings, as applied to fruit trees, consists in
causing a shoot of the previous 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 woody matter to another
tree, as does the scion in grafting, the descending woody matter
becomes roots at the lower end, and the cutting of which, is 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 irees an.

CUTTINGS. 27

plants, to retain a considerable portion of the stem with the bud,
to supply it with food until it has formed roots to draw nourish.
ment from the soil.

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

Cuttings of the Currant, Gooseberry, and the hardy sorts of
Vine, will root readily, in a soil not too dry, in the open garden.
Currants and Gooseberries are generally taken off in the fall or
winter, prepared for planting, and two thirds of their lower ends
buried in the ground till the commencement of spring, when
they are planted out. either where chey 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-
tiene 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
Fig. 14. A old plants in autumn, or winter ; they may then be
gooseberry cut- : : : : y A
ting, prepared buried with their lower ends in the ground, or kept
and planted. jn earth in the cellar till spring.

Scarce sorts of foreign grapes, which it is desirable to multiply
extensively, are frequently propagated by joints; that is, by
buds having about two inches of wood attached to each—every
bud in this way forming a plant. When this mode is adopted,
it is usual to plant the joints about half an inch deep, in light
soil, in a common hot bed prepared for the purpose, or each joint
is planted in a pot by itself. In the first way a great number of
meeeesrerecesos: plants may be grown in a small
space. Success is more certain
in propagating the vine by joints,
where the joint is ha.ved before
planting, Fig. 15.

Fig. 15. ~ :
A vine joint, poet 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, bury
ing them so that only the two buds at the top are exposed, ar
covering them with some loose straw or litter. In the spriag,
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 sma!l 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 smoothly across just below a bud, the soil should
in all cases be pressed firmly about the lower end of the cutting,
and it should always be planted before the buds commence
swelling, that the wound may in some measure heal before
growth and the absorption of fluid commences.

Propagauon 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
trench three or four inches
deep to receive the young
wood to be layered ;
make a cut or tongue, Fig.

6 a, half way through the
under side of the shoot,
pegging down the branch
wit? the hooked peg 4, to Fig. 16. Layering.

meats Wes foresees pa eee

PRUNING. Ww

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

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

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

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

Suckers of fruit trees are frequently used as stocks for bud-
ding or grafting upon, but they are greatly 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 modify the form of fruit trees.

In this country almost all fruit trees are grown as standards.
{n this way they develop their natural forms, attain the largest
size, and produce the greatest quantity of fruit, with the least
possible care. Our bright and powerful sun, reaching every

30 CULTURE.

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

Pruning has the power of increasing the vigour of a tree in
two ways. If we assume that a certain amount of nourishment
is supplied by the roots to all the branches and buds of a tree,
by cutting off one half of the branches, at the proper season, we
direct the whole supply of nourishment to the remaining portion,
which will, consequently, grow with nearly double their former
luxuriance. Again, when 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 smaller number of buds,
which make new and luxuriant shoots, larger sap-vessels, and
which afford a ready passage to the fluids, and the tree with
these renewed energies will continue in vigour for a long time.

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

A judicious pruning to modify the form of our standard trees
is nearly all that is requiredin 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
out superfluous shoots while small. Mr. Coxe, the best American
author on fruit trees, remarks very truly ‘ when orchard trees
are much pruned, they are apt to throw out numerous (super-
fluous) suckers from the boughs in the following summer ; these
should be rubbed off when they first appear, or they may easily

TO PROMOTE GROWTH. 33

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 im mind that growth is always
corresponding to the action of the leaves and branches, if these
are in due proportion, and in perfect health, the knife will always
be found rather detrimental to luxuriance and constitutional
vigour than beneficial.*

The best season for pruning to promote growth, theoretically, is
in autumn soon after the fall of the leaf. Next to this, winter
pruning, performed in mild weather, is best, and in orchards this
is the season usually most convenient. In all parts of the coun-
try where the winters are not very severe, (and always in the
southern 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 48° of latitude, however, the
winters are so severe that winter pruning should be deferred till
the last of February.

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

There are advantages and disadvantages attending all sea-
sons of pruning, but our own experience has led us to believe
that, practically, a fortnight before midsummer is by far the best
season, on the whole, for pruning in the northern and middle states.
Wounds made at this season heal over freely and 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 sound state, until it is covered

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

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 erack
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 waxt 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 direet
and successful mode of doing this is by pruning the roots, a pro-
ceeding recently brought into very successful practice by Eurg-
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. 3d

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 pamphiet on this
subject enumerates the following among the advantages of sys-
tematic rovt pruning.

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

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

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

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

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

Shortening-in the shoots of Peaches, Nectarines, and Apricots,
as we shall hereafter point out, has a strong tendency to increase
the fruitfulness of these trees, 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 English
practice of spurring-in, which consists in annually shortening
the lateral shoots of trained Pears, Apples, and the like, in order
to make them throw out short fruit branches, or spurs, is founded
on the same principle.

Bending down the limbs is an easy and simple means of throw-
ing such branches directly into fruit. By this means the cireu-
lation is retarded, rapid growth ceases, organizable matter 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 Rev. Mr. Fisher, in Buckinghamshire, from
trees which had not borne at all, by twisting and breaking down
the young shoots, late in the autumn, when the wood had 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 eflects 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 foreing 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 other 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 produe-
tive of all sorts of fruit ; and certain strong loams in this coun.
try seem to be equally 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. 35

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

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

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

Training conical standards. A very easy and simple mode of
training fruit trees, which has lately come into great favour with
amateurs, is the conical standard, or Quenouille, (pronounced ke-
nool) of the French. It is applied chiefly to pears, wnich, when
treated in this way, may be planted about eight feet apart, and
thus a great variety of sorts may be grown ina 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 bars let in,
and crossed by light perpendicular strips of pine from six to twelve inches apart,
will form an excellent and durable trellis for espaliers. See Fig. 21. Indeed
many gardeners here prefer having a light trellis a few inches from the wall, upor
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 quenowille. “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.”
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
Fig. 16. Quenouille or conical training, pro- shoots, others may be
gresswe stages. made to grow pretty regu-
larly, so as not to crowd the head. At the end of this season
head back the leader as in 3, 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, ee aan Lely *
the tree will resemble Fig. 17. A s bys
raoderate pruning to produce ‘new
wood, and the occasional tying in of
a rambling shoot, will be all that is sss we
required. The French quenouille Fig. iiy:e-sgeiab ie Oabecieale
training is performed with dwarf training, ¢ 3
stocks, but the trees are more thrifty and durable when grafted
4

88 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 o1
espaliers, are fan-training, and horizontal training. The first
is the simplest and easiest mode of training the Peach, the Apri-
cot, Nectarine, and Cherry ; and the latter is best adapted to
the Pear. In training to a wall, the branches are fastened in
their places by shreds of leather and nails ; ; and, as espaliers,
by tying them with slips of bass-matting to the rails of the trellis.
The following account of these two modes of training is so con-
cisely abrids ced from the practice of the best English gardens,
in the Suburban Horticulturist, that we cannot do better than to
lace it before the reader.
Fan-training in the common English manner. A maiden plant
(a tree but one year from the araft ,) 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, placed 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 SOO
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 ;
ee there must also be one
4 shoot on the undermost
e : side, placed about mid-
way between the other
two. All the other
shoots must be pinch-
ed off in their infant
state. The tree will
Fig. 20. ap aerics third stage. then assume, at the
end of the third year, the appearance shown in Fig. 20. From
‘his time it may be allowed to bear what crop of fruit the ~?r.

¥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 be 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 following sea-
son. The following year each shoot at the extremities of the
leading branches should produce, besides the leading shoot, one
on the upper and two on the under part, more or less, according
to the vigour of the tree ; whilst each of the secondary branches
should produce besides the leading shoot, one other placed near
to the bottom ; for the grand art of pruning, in all systems to
which this class of trees is subjected, consists in preserving a

. sufficient quantity of young wood at the bottom of the tree; and
on no account must the gardener cut away clean any shoots so
placed, without well considering if they will be wanted, not only
for the present but for the future good appearance of the tree.
The ee of hohe wood annually laid in must aa sim

TE NUH! iy Ay

. Fig. 21. Rorbéretning complete.
the vigour of the tree. It would be ridiculous to lay the sam.
quantity into a weakly tree as into a tree in full vigour. Tie
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 in a more advanced state well balanced,
and well calculated for an equal distribution of the sap all over
its surface. [We have varied this figure by representing it train-
ed on a trellis, instead of a wall.] Whenever any of the lower
shoots have advanced so far as to incommode the others, thev

40 TRAINING.

should be cut back to a yearling shoot; this will give thent
room, and keep the lower part of the tree in order. In nailing
to a wall, care must be taken not to bruise any part of the
shoot ; the wounds made by the knife heal quickly, but a bruise
often proves incurable. Never let a nail gall any part of the
tree ; it will endanger the life of the branch. In nailing-in the
young shoots, dispose them as straight and regular as possible |
it will look workman-like. Whatever system of training is
pursued, the leading branches should be laid-in in the exact
position they are to remain; for wherever a large branch is
brought down to fill the lower part of the wall, the free ascent
of the sap is obstructed by the extension of the upper, and con-
traction of the lower parts of the branch. It is thus robbed of
part of its former vigour, while it seldom fails to throw out, imme-
diately behind the parts most bent, one or more vigorous shoots.”
Horizontal training consists in preserving an upright leader,
with lateral shoots trained at regular intervals. These intervals
may be from a foot to eighteen inches for pears and apples, and
about nine inches for cherries and plums. “A maiden plant
with three shoots having been procured, the
two side shoots are laid in horizontally, and
the centre one upright, as in Fig. 22; all the
buds being rubbed off the latter but three,
viz., one next the top for a vertical leader,
el one on each side near the top, for hori- Fis. ob ates
zontal branches. In the course of the first “gaining, 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,
and also the shoots produced from
the extremities of the lower laterals ;
the centre shoot being headed down
as before, as shown in Fig. 23. But
ESTE cet in the second summer, when the
Fig. 23. otsintal training, see 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 a
summer, and will Fig. 24. Horizontal training, third stage.
have four horizontal branches on each side of the upright stem,

HORIZONTAL TRAINING. 4\

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

h)

}
|

i /
eee SIN aaa a naib
b i
}
i
}
A

ekg, Ste ——_ ES a

25 =

Fig. 25. Horizontal traning, 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 mueh extent except in the neighborhood of Boston; and
some of the best specimens of the foregoing methods in that
neighborhood are in the gardens of J. P. Cushing, Esq., Col.
Perkins, and 8S. G. Perkins, Esq.

CHAPTER V.
TRANSPLANTING.

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

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

4*

42 TRANSPLANTING. .

tall of the leaf. ‘The tree is then in a completely doi mant state.
Transplanted at this early season, whatever wounds may have
been made in the roots commence healing at once, as a deposit di-
rectly takes place of granulous matter from the wound, and when
the spring arrives the tree is already somewhat established, aid
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-
age, 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 is true that there are instances of excellent success in
planting at all seasons, except midsummer ; and there are many
who, from having been once or twice successful in transplanting
when trees ‘were nearly in leaf, avow that to be the best season ;
not taking into account, that their success was probably entirely
owing toa fortunately damp state of the atmosphere at the time, and
abundant rains after the experiment was performed. In the middle
states, we are frequently liable to a dry period in early summer,
directly following the season of removal, and if 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
av 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 up the trees is an important part of the operation. A
transplanter should never forget that it is by the delicate and
‘ender points or extremities of the root that trees take up their

PREPARING THE SOIL. 49

tood ; and that the chance of complete success is lessened, by
every one of these points that is bruised or destroyed. If we
could remove trees with every fibre entire, as we do a flant in
a pot, they would scarcely show any sign of their change of posi-
tion. In most cases, especially in that of trees taken from
nurseries, this is, by the operation cf removal, nearly impos-
sible. But although we may not hope to get every root entire,
we may, with proper care, preserve by far the larger portion of
them, and more particularly the small and delicate fibres. After
being taken up, they should be planted directly; or, if this can-
not be done, they should be kept from drying by a covering of
mats, and when sent 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
fayourable, where pruning and training are comparatively so
little necessary, the great requisite to success in the ordinary
culture of fruit trees is the proper preparation of the soil before
a tree is planted. Whether a transplanted tree shall struggle
several years to recover, or grow moderately after a_ short time,
or at once start into a very luxuriant and vigorous growth, de-
pends entirely upon the amount of care and 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 moved-and rich soil, and another in

* We should notice an important exception to this in the caseof trees packed for
snipping 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,
afier twelve.

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

The whole art of transplanting, after this, consists in placing
the roots as they were before, or in the most favourable position
for growth. Begin by filling the hole with 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
pail of water when the roots are nearly all covered with soil.
This carries the liquid mould to every hidden part. After the
water has settled away, fill up the hole, pressing the earth gently
about the tree with the foot, but avoiding the common practice
of shaking it up and down by the stem. In windy situations it
will be necessary to place a stake by the side of each tree to
hold it upright, until it shall have taken firm root in the soil, but
it is not needful in ordinary cases.

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.

Mulchong 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, fail at midsummer, after having made a fine
start, from the parched and variable condition of the earth about
the roots.» Watering, frequently fails to save such trees, but
mulching when they are planted will entirely obviate the neces-
sity of watering in dry seasons, and promote growth under any
circumstances. Indeed watering upon the surface, as com-
monly performed, is a most injurious practice, as the roots
stimulated at one period of the day by water, are only rendered
more susceptible to the action of the hot sun at another, and the
surface of the ground becomes so hard, by repeated watering,
that the beneficial access of the air is almost cut off. If trees
are well watered in the holes, while transplanting is going on,
they will rarely need it again, and we may say never, if they
are well mulched directly after planting.

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

46 TRANSPLANTING.

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

When it is necessary to transplant fruit trees of large size,
the best practice is to prepare them previously by digging a
trench round the whole mass of roots, undermining them, and cut-
-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 sue-
cess and speedy growth of the tree. This is more completely the
case when the tree is prepared two years before transplanting.
A variation of this mode, which has been found quite as success-
ful and less laborious, consists in leaving the trench open, and
covering it with boards only, or boards with a top layer of turf.
The tree then is somewhat checked in its growth, it throws out
an abundance of small fibres into the ball of earth containing
the roots, and is the next season transplanted with great ease
and safety.

The proper size for transplanting varies somewhat with the
sort of tree, and the kind of culture intended. It is, however,
@ 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 person who knows little of the cul-
ture of trees, looks upon trees of this size—one who is eager to
plant an orchard, and stock a garden with large trees, thinking
to gather a crop the next year. ‘The latter may indeed be done,
but the transplanting so affecis the tree, that its first scanty crop

LAYING-IN. 47

is followed by a long season of rest, and feeble growth, wile
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
enfeebled. A stout and vigorous habit—what the nurserymen
call a good stocky plant—is the true criterion of merit in select-
ing fruit trees for transplanting.

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

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

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

In planting an orchard, always avoid placing the trees in the
same spot or near where an old tree stood before. Experience
has taught us that the growth of a young tree, in such a posi.

tion, is weak and feeble ; the nourishment suitable to that kind
- é -

48 SOIL AND ASPECT.

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

———

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

In our favourable climate many fruit trees will thrive and
produce some fruit in almost any soil, except dry sand, or wet
swamps. But there is much to be gained in all climates by a
judicious selection of soil, when this is in our power, or by that
improvement which may generally be effected in 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. In 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 a
feeble state is always most liable to the attacks of insects, those
on a sandy soil are the first to fall a prey to numerous maladies.*
The open loose texture of a sandy soil, joined to its warmth,
affords an easy passage, and an excellent habitation for all in-
sects that pass part of their lives in the ground, preparatory to

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

SANDY 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 o1 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 luxuriantly and bearing abundant crops, where the soil was a
rather sirong loam.* For a few years, the growth and produc.
tiveness of the trees upon sandy soil, is all that can be desired ;
but the trees are shorter lived and sooner fall into decay than
where the soil is stronger. If there is any exception to this
rule, it is only in the case of the Peach, and judging from the
superiour flavour of this fruit on stronger soils, we are inclined
to doubt the value of the exception even here.

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

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

Clayey loams are, when well drained, and when the clay is
:ot in excess, good fruit soils—they are usually strong and deep
soils though rather heavy and difficult towork. ‘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 Boston was showing ‘us, in despair, some trees of the Seckel
pear upon which he could no longer get good crops, or fair fruit, and lamenting the
See al 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 SOJL 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, g crow 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-dressing with clay is the most simple means of changing the
nature of such a soil, and it is surprising how moderate a quan-
tity of clay will give a closer texture to light sandy soils. In
manuring such soils, we may greatly improve their nature as
well as condition, by using composts of peat or bog earth, swamp
muck, or river mud, instead of common barn-yard or stable
manure. ‘The former are not only more permanent and better
as manures for fruit trees, but they gradually consolidate and
improve the whole texture of the soil.

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

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

INSECTS. 51

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

Deep vallies, with small streams of water, are the worst situ-
ations for fruit trees, as the cold air settles down in these vallies
in a calm frosty night, and buds and blossoms are very frequently
destroyed. We 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 dellar, 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 same latitude a few miles distant ;
and crops of the more tender fruits are, therefore, much more
certain on the banks of large rivers or lakes, than in inland dis-
tricts of the same climate.

CHAPTER VII.
GENERAL REMARKS ON INSECTS.

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

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

52 INSECTS.

ity with which many kinds of insects increase, if allowed 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 new colony—will do more to rid us for
the season, of that species, than whole days of toil after the mat-
ter has been so long neglected that the enemy has become well
established. We know how reluctant all, but the experienced
grower, are to set about eradicating what at first seems a thing
of such trifling consequence. But such persons should consider
that whether it is done at first, or a fortnight after, is frequently
the difference between ten and ten thousand. A very little time,
regularly devoted to the extirpation of noxious insects, will keep
a large place quite free from them. We know a very large
garden, filled with trees, and always remarkably free from insect
ravages, which, while those even in its vicinity suffer greatly, is
thus preserved, by half an hour’s examination of the whole pre-
mises two days in the week during the growing season. This
is made early in the morning, the best time for the purpose, as
the insects are quiet while the dew is yet upon the leaves, and
whole races, yet only partially developed, may be swept off 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 SOI\L. 53

For practical purposes, the numerous insects mmfesting 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 cureulio 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 or three seasons been
applied to the soil. In a neighbourhood where the peach worm
usually destroys half the peach trees, and where whole crops of
the plum are equally a victim to the plum-weevil, we have seen
the former preserved in the healthiest condition by an annual
application of a small handful of coarse salt about the collar of
the tree at the surface of the ground; and the latter, made to
hold abundant crops, by a top dressing applied every spring of
packing salt, at the rate of a quart to the surface occupied by
the roots of every full grown tree.

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

In the winged state, most small insects may either be driven
away by powerful odours, or killed by strong decoctions of to.
bacco, or a wash of diluted whale-oil or other strong soap. At-
tention has but recently been called to the repugnance of all’in-
sects, to strong odours, and there is but little doubt that before
a long time, it will lead to the discovery of the means of pre-
venting the attacks of most. insects by means of strong smell-
mg 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 bottles or rags filled with strong smelling
liquids in our trees, it will certainly be a very simple and easy
way.of ridding ourselves ol’ them. The brown scale, a trouble.

5*

54 INSECTS.

soine 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
efficient remedies for all the small insects which feed upon the
young shoots and leaves of plants. ‘Tobacco water is made by
boitmg tobacco leaves, or the refuse stems and stalks of the to
bacco shops. A large pot is crowded full of them, and then
filled up with water, which is boiled till a strong decoction is
made. ‘This is applied to the young shoots and leaves with a
syringe, or, when the trees are growing in nursery rows, with a
common white-wash brush ; dipping the latter in the liquid and
shaking it sharply over extremities or the infested part of each
tree. This, or the whale oil soap-suds, or a mixture of both, will
kill every species of plant lice, and nearly all other small insects
to which young 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 gallons of water. This mixture is applied to the leaves
and stems of plants with a syringe, or in any other convenient
mode, and there are few of the smaller insects that are not de-
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 oil 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 besmearéd 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 bell
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 four

INSECTS. 55

acres, and in a single night, 30,000 moths were killed and found
dead on or about the vessels. By continuing his process through
the season, it was estimated that he had destroyed female moths
sufficient to have produced a progeny of over a million of cater-
pillars. In our orchards, myriads of insects may be destroyed
by lighting small bonfires of shavings, or any refuse brush ; and
in districts where the apples are m uch 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 alee and dipped in tar, to be
stuck in the fruit garden at night and lighted. Thousands of
moths will find a speedy death, even in the short time which
these flambeaux are burning. The melon-bug may be extirpated
by myriads, in the same way.

A simple and most effectual mode of riddi ing 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 lar ge to enter the
bottles—-wasps, flies, beetles, slugs, grubs, anda creat variety of
others. The bottles must now be emptied, and the liquid re-
newed.. A zealous amateur of our acquaintance, caught last
season in this way, more than three bushels of insects of various
kinds ; and what is more satisfactory, preserved his garden al-
most entirely against their attacks in any shape.

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

“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 practica

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,
weevils, etc. ; and the toad quietly makes way with numberless
smaller insects.

CHAPTER VIII.
THE APPLE.

Pyrus Maus. L. Rosa ee, of botanists.
Pommuer, of the Frenehn; Apfelbaum, 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 ail 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 blr 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
sp.cles 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.

Jessert, the value of the apple is still greater for the kitchen,
and in sauces, pies, tarts, preserves, and jellies, and roasted and
boiled, this truit is the constant and invaluable resource of the
kitchen. Apple butier, made by stewing pared and sliced sweet
apples in new cider until the whole is soft and pulpy, is a com-
mon and excellent article of food in m-ny 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 them by hand, and dry them
in the sun ; but those who pursue it as a matter of trade pare
them by machinery, and dry them slowly in ovens. They are
then packed in bags or barrels, and are used either at home, in
sea stores, or are exported.

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

The quality of an apple is xlways judged of by the use to
which it is to be applied. A table or dessert apple of the finest
quality should be of medium size, regular forn and fine colour ;
and the flesh should be fine-grained, crisp, or tender, and of a
sprightly or rich flavour, and aroma. Very large sized, or coarse
apples are only admired by persons’ who have litt'’e knowledge
of the true criterion of excellence. Apples for xitchen 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 appies 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 mals upon sweet apples, accounts for the much greater
number of varieties of sweet apples hell 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

.Y
ITS USES. 59

of sweet applesare frequently planted here for the purposes of fat.
tening 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.

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

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

69 THE APPLE.

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

We may here remark that almost every district of the country
has one or more varieties which, having had its origin there,
seems also peculiarly adapted to the soil and climate of that
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 sc
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 see 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 grain and
grass, fifty feet is not too great a distance in strong soils. Forty
feet apart, however, is the usual distance at which the trees are
planted in orchards.

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

by marl or meadow mud, will be found capable of producing very fine apple trees,
Good cultivation, and a system of high manuring, will always remunerate the pro

prietor of an orchard, 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 J have raised good wheat 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 hear

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

ORCHARD CULTURE. 61

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 cultivation ; at least for the first
few years, until the trees are well established. Indeed, of two
adjoining orchards, one planted and kept in grass, and the other
ploughed for the first five years, there will be an incredibie dif-
ference in favour of the latter. Not only will these trees shew
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 of 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 seraping 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 form
fruit buds. When ha.f the fruit is thinned out in a young state,
leaving only a moderate cmp, the apple, like other fruit trees,
will bear every year, as it will also, if the soil is kept in high
condition. ‘The bearing year of an apple tree, or a whole or-
chard may be changed by picking off the fruit when the trees

6

62 THE APPLE.

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

Pruninc. 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 cut of dead
limbs, and removal yf such as may interfere with others, or too
greatly crowd up the head of the tree, is all that an orchard will
usually require. But wherever a limb is pruned away, the sur-
face of the wound should be neatly smoothed, and if it exceeds
an inch in diameter, it should be covered with the liquid shellac
previously noticed, or brushed over with common white lead,
taking care with the latter, not to paint the bark also.

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

* One of the finest orchards in America is that of Pelham farm, at Esopus, on
the Hudson. It is no less remarkable for the beauty and high flavour of its fruit,
than the constant productiveness of trees. The proprietor, R. L. Pell, Esq., has
kindly furnished us with some notes of his experiments on fruit trees, and we sub-
join the following 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 Pippin 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
decay. Ithen, in the latter part of the same month, slit the bark by running a sharp
painted 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 1 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 greund with the finest fruit I 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 placing round each tree one peck of charcoal dust, and propose in the spring
to cover it from the compost heap.

My soil is a strong, deep, sandy loam on a gravelly subsoil. I cultivate my 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 caterpillar, and
the canker worm.

The apple Borer is, as we usually see it .m the trunks of the
apple, quince, and thorn trees, a fleshy white grub, which enters
the tree at the collar, just at the surface of the ground, where
the bark is tender, and either girdles the tree or perforates it
through every part of the stem, finally causing its death. This
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 small mound of
ashes or lime ; and where orchards have already become greatly
infested with this insect, the beetles may be destroyed by thou-
sands, in June, by building small bonfires of shavings in various
parts of the orchard. The attacks of the borer on nursery trees
may, in a great measure, be prevented by washing the stems in
May, quite down to the ground with a solution of two pounds of
potash in eight quarts of water.

The Caterpillar is a great pestilence in the apple orchard.
The species which is most troublesome to our fruit trees (CZisto-
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
of 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 extremit’..s
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 in 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 the branches. In this cater-
pillar state they live six or seven weeks, feeding most vora-
ciously upon the leaves, and often stripping whole trees of their
foliage. Their effect upon the tree at this period of the season,
when the leaves are most important to the health of the tree and

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 number
of caterpillars for the next spring.

The canker worm, (Anisopteryx pometaria, of Harris,) is in some
parts of the country, one of the worst enemies of the apple, 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 withva 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 eggs are hatched, and the canker worms, dusky brown,
or NE d 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
days, making it look as if a fire had passed over it. After feed-
ing about four weeks, they descend into the ground three or four
inches, where they remain in a chrysalis form, to emerge again
the next season. As the female is not provided with wings,
they do not spread very rapidly from one place to another.

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

The common mode of protecting apple trees is to surround
the trunk with a belt or bandage of canvass, tour 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 he 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 best
application ; as it is more offensive and will not so easily dry
and become useless, by exposure to the air and sun. Some
persons apply the tar directly to the stems of the tree, but thig
has a very injurious effect upon the trunk. Old India rubber
melted in an iron vessel over a very hot fire, forms a very adhe-
sive fluid which is not affected by exposure to the weather, and
is considered, by those who have made use of it, the hest sub-
stance for smearing the bandages, as being a more eftectual
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

66 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
irees, 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
young.

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 effected by washing the parts with diluted sulphurie acid ;
which is formed by mixing $ oz. by measure, of the sulphuric
acid of the shops, with 74 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 [X. p. 336.)

The Apple worm (or Codling moth, Carpocapsa pomonana, of
European writers,) is the insect, introduced with the apple tree
from Europe, which appears in the early worm-eaten apples
and pears, in the form of a reddish white grub, and causes the
fruit to fall prematurely from the 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 1st 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

* Tt is not a little singular that this insect which is not indigenous to this coun-
try, and is 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. 67

usually remains there till the ensuing spring, when the young
moth again emerges from it. The readiest way of destroying
them, when it can be done conveniently, is to allow swine and
poultry to run at large in the orchards when the premature fruit
is falling ; or otherwise, the fruit may be picked up daily and
placed where the worms will be killed. It is said that if an old
cloth is placed in the crotch of the tree about the time the fruit
begins to drop, the apple worm will make it a retiring place,
and thousands may be caught and killed from time to time.
As the cocoons are deposited chiefly under the old loose bark,
the thorough cultivator will take care, by keeping the trunks of
his trees smooth, to afford them little harbour; and by scraping
and washing the trunks early in the spring, to destroy such as
may have already taken up their quarters there.

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

The Blight which occasionally kills suddenly the ends of the
limbs of the apple and the quince, appears to be caused by av
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, usually decays in January, until
the 1st of April, in the freshest and finest condition. Some per-
sons place a layer of clean rye straw between every layer of
apples, when packing them in the barrels.

68 i THE APPLE.

Apples are frequently kept by farmers in pits or ridges in the
ground, covered with straw and a layer of earth, in the same
manner as potatoes, but it is an 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.

Ciper. ‘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 cider
not be perfectly fine, about three fourths of an ounce of Isin-
glass should be dissolved in the cider and poured in each barrel,

VARIETIES. 69

which will render it perfectiy cleat. 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 sreatest 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 flayour 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 ;
oblong, when the height is considerably more than the diameter ; ;
ovate, (egg-shaped, y when the blossom-end is narrowed and
rounded ; conical, when the fruit is oblong and somewhat coni-
cal on its sides. Pearmain-shaped is a short or flattened cone ;
and Calville-shaped signifies a ribbed or furrowed surface.

“0 APPLES.-

APpPLEs.*

LJ

Class 1. Summer Apples.

1. American Summer Pearman. § 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.
ling 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 pleasant 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. Borovirsxy. 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. Benoni. 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 flavour.

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 calyx
and the hollow in which it is placed the basin.

§ This mark denotes varieties particularly recommended by the author.

SUMMER APPLES. 73

4. Corz. 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-
lar. 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. Land.
Sack Apple.

A 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
a very shallow plaited basin. Skin rich deepcrimson, 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 September.

6. Drap p’Or. § Coxe. Thomp. Ron.

Vrai Drapd’Or. O. Duh.

Early Summer pippin, of some New-York gardens.
Bay Apple de. Oe

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 old Duhamel, pl. xii. Fig. 4.

Fruit large, roundish, sometimes a little oblong, narrowing
slightly to the eye. Skin smooth, yellow or dead gold colour,
with distinct small brown dots, or specks. Stalk short, mode.

12 APPLES:

rately sunk. Calyx set in a shallowish basin, which is rather
plaited or irregular. Flesh crisp, juicy, and of a pleasant,
sprightly, mild flavour, agreeable for the dessert or for cooking.
[This is the Summer Pippin of the previous catalogues of the
nurseries here.] August to October. The tree grows vigorous.
ly, and bears well, and the wood is smooth and dark brown.

7. Harty 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 first of 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 faint
white dots, bright straw colour when fully ripe. Stalk half to
three fourths of an inch long, rather slender, inserted in a hollow
of moderate depth. Calyx set in a shallow basin. Flesh very
white, tender and juicy, crisp, with a rich, sprightly, sub-acid

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 Janeane. ;
Margaret, or Striped Juneating. Ronalds.

Early Juneating.

Eve Apple of the Irish.

Striped Haag ear

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-

your.

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 StrawBerry APPLE. (§)

American Red Juneating ? :
Red Juneating, erroneously, of some American gardens,

A beautiful variety which is said to have originated in the
neighbourhood of New-York, and appears in the markets there
from July till September. Its sprightly flavour, agreeable per-
fume, and fine appearance, place it among the very finest sum-

7

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-

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

10. frtise Peacn Appts. 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 YELLow Boven. § Thomp.

Early Sweet Bough. Kenrick.
Sweet Harvest.
Bough. Coze. 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. 75

Fruit above the middle size, anoblong-ovatein form. Skin
smooth, pale, greenish yellow. Stalk rather long, and the eye
narrow and deep. Flesh white, very tender and crisp when
fully ripe, and with a rich sweet sprightly flavour. Ripens
from the middle of July to the tenth of August. Tree 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
yellow, tender, sub-acid, rich, and high flavoured, and excellent
either for the table or for cooking. Last of August.

13. Ostin. 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 yellow 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 shallowdepression. Calyx
in a shallow basin, a little plaited, with prominent segments.
Flesh yellowish, firm, crisp, juicy, with a spicy aromatic fla-
vour. The wood is strong, and grows pretty freely from cut-
tings.

14. Rep AstracHan. § Thomp. Lind.

A fruit of extraordinary beauty, first imported into England
with the White Astrachan, from Sweden, in 1816. It bears
abundantly with us, and its singular richness of colour is height-
ened by an exquisite bloom on the surface of the fruit, like that
of a plum. It is one of the handsomest dessert fruits, and its
quality is good, but if not taken from the tree as soon as ripe, it
is 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 covered with deep crimson, with sometimes
@ little greenish yellow in the shade, and occasionally a little

76 APPLES.

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

Weantne

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.

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. Sugar Loar Pirrin. 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 ina
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.

SUMMER APPLES. 77

17. Summer Rose. Thomp. Coxe.

Woolman’s Harvest.

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

Fruit scarcely of medium size, roundish. Skin smooth, r ch
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 QuEEN. 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 cayity,
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 Goupen Pirin. Thomp. Lind. P. Mag.

A nice little English dessert apple, but inferiour to many of
our own. 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. Sors or Wine. § Lind. Ron.

Sopsin Wine. Ray, (1688.)
Rode Wyn Appel. Knoop,
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, from 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. Tetorsxy. _Thomp.

The Tetofsky is a Russian summer apple newly introduced,
which promises well. Fruit of medium size, roundish 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. Waite Juneatinc. Ray. Thomp. Lind.

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

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 upright head.

28. Wuite Astracuan. Thomp. Lind. P. Mag.

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

A nearly white, semi-transparent, Russian apple, 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. 719

inclining to 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. Wititiams’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
September.

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 large, 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.

80 APPLES.

Fig. 31. Alexander.

26. Autumn Pearmain. ‘Thomp.

Summer Pearmain. Lind. Miller, P. Mag.
Winter Pearmain, of the Middie States.
Parmain d’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 vellow, mixed with green
on the shaded side, but next the sun, reddish, blended with yel-
low, streaked with deeper red, and sprinkled with numerous
small brown specks. Stalk short, obliquely planted under a
fleshy lip. Calyx set in a broad shallow basin, which is some-
times scarcely at all sunk, and obscurely plaited. Flesh pale
yellow, crisp, firm, a little dry, but rich and high flavoured.

AUTUMN APPLES. Si

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

27. Brenner Pirpin. Thomp. Lind.

Blenheim Orange.
Woodstock Pippin.

A large and showy English 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 to the eye, where it is slightly ribbed. Skin smooth,
greenish-yellow, marked with large, broken stripes of purplish
red. Stalk short, slender, deeply planted in a round, shallow
cavity. Calyx small, set in a narrow basin. Flesh juicy, crisp,
tender, with a simple sub-acid flavour. October and November.

29. Beauty oF THE West. Ken,

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

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

30. Cornish Arématic. 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 sub-acid
flavour. October to December.

62 APPLES.

31. Cartine. 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 the
middling size. It is a great bearer—the form is flat, the stalk
short and thick, 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. DurcHess or OLpENBURGH. 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 Pirrin. 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 isa beautiful, small des-
sert fruit, and will please those who like the rich, sharp, acid
fiavour 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 flavour. 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, or Pomme Royare. Ken.
Smithfield Spice.

A popular New-England dessert apple, very sprightly, tender,
and excellent. It is supposed to be of French origin, and to have
been brought to Rhode Island more than a hundred years ago.
It was re-named Dyer by the Mass. Hort. Society, who supposed
it to be a seedling of Mr. Dyer, of R. 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. Dutcw 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 yellow 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 or 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. FRANKLIN’s GoLDEN 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
planted. Skin deep yellow, freck.ed with numerous dark spots
Flesh pale yellow, crisp, tender, with a fine rich aromatic fla-
vour. ‘The tree grows freely, and forms an upright head.

38. Fart 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. Fatt 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 cavity. 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.tpEn SwEeEr.

Orange Sweeting, or 5
Gollan Sweet. : } Kenrick.

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

AUTUMN APPLES. 85

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

41. Gravenstein. § Thomp. Lind.

Grave Slije.

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

Fig. 32. Gravenstein.

Stalk quite short and strong, deeply set. Calyx large, in a wide
deep, rather irregular basin. Skin greenish yellow at first, but
becoming bright yellow, and beautifully dashed and pencilled
and marbled with light and deep red and orange. Flesh tender
and crisp, with a high flavoured, somewhat aromatic taste.
Ripens with us in September and October, but will keep a month
longer. The trees are very thrifty strong growers, and bear
young. 4

86 APPLES.

42. GRAND 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. Hotianp Pippin. Thomp. Lind. Miller.

Reinnette d’Hollande. Noisette ?

Summer Pippin. A
Pie Apple. ; pect ie!

This and the Fall Pippin are frequently confounded together.
They are indeed of the same origin, and the leaves, wood, and
strong growth of both are very closely similar. One of the
strongest points of difference, however, lies in their time of ripen-
ing. This being with us a late summer, the Fall Pippin a late
autumn, and the White Spanish Reinnette an early winter fruit.

The Holland Pippin, in the gardens here, begins to fall from
the tree, and is fit for pies about the middle of August, and from
that time to the first of November, is one of the very best kitchen
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 little dull red or pale brown, with a few scattered, large, green-
ish dots. Deserves a place in every garden.

44. Hawtuornver:. 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. A.» 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 the eye. The
calyx is small, closed, very slightly sunk, in a small plaited
basin. Stalk half an inch long, in a rather narrow cavity.
Skin thin, greenish yellow, washed and streaked, and often 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
maturing about the last of August, and continues ripening till
frost.

46. Keswick Copitin. ‘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. Kingam Hitt. Man.

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

48. Kenricx’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 Pirrins. Thomp. Lind. Ron.
Hampshire Yellow.

An apple highly rated in England, whence it comes, but which
scarcely proves first rate here. Fruit of medium size, of a
conical or pearmain shape. Skin smooth, pale yellow, delicately
streaked and washed with red next the sun. Stalk slender, 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 abundantly. October and November.

50. Kerry Pirrin. Thomp. Lind. Ron.

Edmonton’s Aromatic Pippin. ae 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.
Flesh yellow, tender, crisp, with a sugary flavour. Ripens in
September and October.

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 Septembe1
to November.

52. Lyman’s Pumpxin Sweet. Ken,

A very large fair sweet apple which we received from Mr. 8
Lyman, of Manchester, Conn. It is, perhaps, inferiour to the
Jersey Sweet or the Summer Sweet Paradise for the table, but
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.

Fruit very large, roundish, more or less furrowed or ibid:
‘especially near the stalk. Skin smooth, pale green, with ob.
scure whitish streaks near the stalk, and numerous white dots
near the eye, sometimes becoming a iittle yellow next the sun.

g*

90 APPLES.

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

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

53. Lonevitte’s Kerner. 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. Maiwen’s Brusn. Coxe. Thomp.

A remarkably beautiful apple, a native of New-Jersey, and
first described by Coxe. It begins to ripen about the 20th of
August, and continues until the last of October. It has all the
beauty of colour of the pretty little Lady Apple, and is much
cultivated and admired, both for the table and for cooking. It
is also very highly esteemed for drying.

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

-—.

Fig. 35. Maiden’s Blush.

AUTUMN APPLES. 91

thin, clear lemon yellow, with a coloured cheek, sometimes deli.
eately tinted like a blush, and in others with a brilliant red.
Stalk short, planted in a rather wide, deep hollow. Basin mode.
tately depressed, calyx closed. Flesh white, tender, sprightly
with a pleasant sub-acid flavour. The fruit is very light. This
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 makes.

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. Op Enetisn Coprin. Thomp.
English Codlin. Cove. 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-white colour of its flesh, or, as some say, from the village
whence it was first taken to England. It is an excellent, pro-
ductive, autumn apple, and is especially valuable in northern
latitudes,

Fruit of medium size, roundish, somewhat flattened. Skir
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 remarkably 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. S. Porter,
of Sherburne, Mass., and deservedly a great favourite in the
Boston market. The fruit is remarkably fair, and the tree is
very productive.

Fig. 37. Porter.

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 Appite 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 half deep. Eye small, with a
very short, connivent calyx, placed in a shallow depression, 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 yellow, 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 Russet.

he agen Kenrick.
umpkin Sweet, 2 °
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; flesh, pale yellowish green, slightly
covered with russet. Stalk long, set in a wide shallow cavity.
Eye narrow, slightly sunk. Flesh exceedingly rich and sweet.
September to January. Trees large and spreading.

62. Rampo. § 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

94 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’Ete, or

Summer Rambour. Cove.
Rambour d’Ete. Poteau.

This is a French fruit, common in many parts of this country,
and according 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-

AUTUMN APPLES. Re

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 England this
isa winter fruit,
but with us,
owing to the
greater warmth
of our autumn,
it is in perfec.

os tion the last of
Fig. 38. Ross Nonpareil. October, and
will keep a month.

Fruit rather below medium size, roundish, narrowing a little
to the eye. Skin covered with a thin mellow russet, and faintly
stained with red on the sunny side. 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.

bal

65. Rep Incestric. 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 Ye ttow Inecestrie 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.

06 APPLES.

66. Summer Sweet ParapiseE. §.

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 Wesifield 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. 9;

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. Stroatr. 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 Pippin. § 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 long.
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 American
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 to
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 AprLe. 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. Ripe
from November to February.

75. BorsporFFER. ‘'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.

King,
Le Grand Bohemian Borsdorffer,

A small, celebrated German apple introduced into England by
Queen 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. BeLte-FLeur, YELLow. § Thomp.

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

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-Fleur.

WINTER APPLES. 10;

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

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

77. Bexte-Fievr, Waite. §
White Bellflower. ; of Indiana, and the — White Pippin.

Green Bellflower. North, ana West. Crane’s Pippin.
troit. of Cincin- Ohio Favourite.
White Detroit.§ 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, and afterwards to Wayne co., Indiana—disseminating it

largely.
bik Fl It grows
pretty
strongly,
bears ve-

brittle
bearing
shootsare
inclined
to break.
Head
spread-
ing, but
notdroop-
ing.
This is
a very
fair and
hands’me
AX 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 a deep cavity. Calyx small, set in
a small, narrow basin. Flesh white, tender and juicy, with a
eo” sprightly flavour. Core large and hollow. October to

arch.

78. Betie-Fievr, Rep.
Belle-Fleur. Potteau. 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 flayour, apt to be-
come mealy. November to January.

79. Beuie-FLeur, Brasant. 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. 1038

83. CarsHeap. Coxe. Lind.

Round Catshead. Thomp. ?
Cathead Greening.

A very large apple, cultivated for drying in some parts of the
country, but of little other value except as a cooking apple.

Fruit of the largest size round. Stalk half an inch long, and
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. Care.

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 in
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. CourtT-PeNDU Piat. § Thomp.

Court-pendu. Lind. P. Mag. Noisette.
Court-pendu plat rougeatre. Ron.
Capendu. O. Duh.

Garnon’s Apple, }
Court-pendu Extra,
Rond Gros
Rose, : ¥ —_
Musqué, 68
Rouge Musqué collections,
Coriandra Rose, , 5 eile
Pomme de Berlin
Wollaton Pippin, : Thompson.
Russian,

Princisse 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, somewhat 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. CransBerry Pippin.

This strikingly beautiful apple we found growing on a farm
near Hudson, N.Y. It is only second rate in point of flayvour—
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 smooih, 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. Dertrorr.

Red Detroit.

Black Detroit.

Black Apple.

Large Black. of 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 and 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. BeprorpDsHirE Founpiine. Thomp. Lind.

A large green English apple, excellent for kitchen use. Fruit
,arge, 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 flavour. October to February.

92. Durcu Micnonne. § 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 beconiing tender, with a rich, very aromatic fla-
vour. November to February.

93. Docror. 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 ahd 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
short, 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,

sn much resembles the Rambo externally, that the two are often
eonfounded 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, ina
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 ina 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 Juuien. 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 descrip-
tion in the Pomological Magazine, vol. ili. p. 165.

“Fruit large, roundish, slightly and obtusely angular on the
sides. Eye ina moderate sized cavity, surrounded with slight

laits. 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 obscurely, striped

WINTER A?PLES. 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

Tronstone Pippin.

French Crab. Forsyth, (not of Coxe.)

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. Fattawater. Thomp.

_ This is a native of Pennsylvania, and was first brought into

notice by Mr. Garber, of Columbia, Pa. It is a very good and
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. Fenovittet 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 small basin. Stalk three fourths of an inch long.
Flesh firm, with a saccharine, perfumed flavour. December to
February.

102. Gror1a Munn. Thomp.

Monstrous Pippin. Coze. 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. — 111

Fig. 43. Gloria Mund. —

103. Gotpen Baty. 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 Pippi,

Old Golden Pippin, ac. to Thomp.
Balgone Pippin,

Milton Golden Pippin,
Russet Golden Pippin,
Herefordshire Golden Pippin,
London Golden Pippin,
Warter’s Golden Pippin,
Bayfordbury Golden Pippin,
Pepin d’Or. Knoop,

Pomme d’Or. Noisette 0. D
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, etc., 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 alse

Fig. 44. Golden Pippin. obscure white specks im

WINTER APPLES. 115

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 Mornine. Thomp. Lind. Ron.

Dainty Apple.
Downy.
Sam Rawlings.

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. JonatHan. § Buel. Ken.

Philip Rick.
King Philip.

The Jonathan is a very beautiful dessert apple, and its
1G*

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 hin, 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 shoots
are large. Growth rather slender, slightly pendulous.

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

109. Kirxe’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. Kentisu 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. : Tw.

111. Lapy Appre. § Coxe

Pomme d?Api Rouge. Poit.
Petit Api Rouge, Noi
Gros Api Rouge, Mine

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
ground. Stalk of medium
length, and deeply inserted.
Calyx small, sunk in a basin

with small plaits. Flesh white, ae
crisp, tender and juicy, with a ee ae ae tt
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 Ari 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, frorn its un-
usually dark hue, a singular, and interesting fruit.

The true Art Eom, 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
a star. This variety is rather scarce, the common Lady Apple
being frequently sent out for it, by French nurserymen. It:
keeps until quite late in the spring, when its flavour becomes
excellent, though in winter it is rather dry. The growth of the
tree resembles that of the other Apis.

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 will keep
till January.

Fruit of medium size, and of a regular oval shape. Calyx short
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
rately vigorous, a good bearer, of the highest excellence.”

116. Mouse Appts. §
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. MENAGERE. 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. . Sepe
vember to January.

118 APPLES.

119. Murpuy. Man. Ken. P

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. Micnaet Henry Pirrin. 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 Pirrin. § Coxe. Thomp.

Green Newtown Pippin.
Green Winter Pippin.
American Newtown Pippin.
Petersbargh 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 commands the highest price in Covent Garden
Market, London. This variety is a native of Newtown, Long
Island, and it requires a pretty strong, deep, warm soil, to
attain its full perfection, and in the orchard it should be well
manured every two or three years. For this reason, while it
is planted by acres in orchards in New-York and the Middle
States, it is rarely raised in 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 ina
narrow and shallow basin. Stalk half an inch long, rather
slender, deeply sunk in a wide, funnel-shaped cavity. Flesh
greenish-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. Newtown 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

Fig. 46. Yellow Newtown Pippin.
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 ia
rather hardier and succeeds best in the eastern states. We
have kept the fruit until the 4th of July.

128. NortTHern 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 inchlong. Calyx small, set in a narrow, round
basin. Flesh firm, crisp, with a rich, acid, poignant flavour.

124. NonpareiL, ScarLetT.© 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 Beavrin. Thomp. Lind.

Read’s Baker.
Catshead Beaufin.

Chiefly valued for drying n Norfolk, England, quite o

WINTER APPLES. 121

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-aci’l
juice. November to May. A great bearer.

~ 126. Newark Kine. Coxe. Thomp.
Hinckman.

A new-Jersey fruit, of medium size, conical or Pearmain.
shaped, and of handsome appearance. Skin smooth, red, with
a few yellow streaks and dots, on a greenish yellow ground.
Calyx set in a narrow basin. Flesh tender, with a rather rich,
pleasant flavour. ‘The tree is spreading, and bears well. No-
vember to February.

127. Newark Piprin. Coxe.

French Pippin.
Yellow Pippin.

of some American 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.
Roynl Pearmain. Jind. Ron.
Parnin Royal. Knoop.

Old Pearmain.

Royale d’Angleterre.

This delicious old variety, generally known here as the English
or Royal Pearmain, is one of the finest of all winter dessert fruits,
and its mild and agreeable flavour renders it here, as abroad, an
universal favourite, both as a 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 red thickly mottled near the eye, with yellowish russet spots.

11

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, aromatie flavour. A moderate bearer, but often pro-

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. Pearman, Brug. § 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 ths
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. Pearmain, Cuayeate. ‘Thomp. Lind.
This is a new kind of Pearmain, lately received from Eng.

land, which has not yet fruited with us, but bears the highest
character abroad.

WINTER APPLES. 123

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

131. Pearman, 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 sjze, of a roundish, Pearmain-shape.
Skin pale yellow, with a few stripes and patches of 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 closed, and set
in a narrow basin, slightly plaited. Flesh yellowish, quite firm
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 of

. Sweet Pearmain. i
the eastern states for baking and eating. It has long been cul-
tivated near Hartford, and also in Rhode Island, and was intro.
duced from England before the revolution.

124 APPLES,

Fruit of medium 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 a wide funnel-shaped cavity. Calyx woolly,
set in a very shallow and narrow basin. Flesh tender, mode
rately juicy, and very sweet and rich. December.

182. ParapisE, WINTER SWEET.

The Winter Sweet Paradise is a very productive and excel-
lent orchard fruit, always fair, and of fine appearance. We
received it some years ago, along with the Summer Sweet
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 GRriseE.

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 Royat. §

A chaiming 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 vigorous growers, and abundant bearers.

WINTER APPLES. 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).

.

Poa oa

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. Unfortunately 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 deep red, 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.

i

126 APPLES.

136. Priestty. Coxe. Thomp.

Priestley’s American.

Another native of the same state as the foregoing variety, ana
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 saudy soils. Decem-
ber to March.

137. Pearson’s Pirate. 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 ce | handsome ées.
sert fruit.

1388. Precx’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, and 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 commands a high price in market.
Mr. S. 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. PenninetTon’s SEEDLING. 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
inch 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-oblong, 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.

4
141. Ruove Istanp GreEnInG. Coxe. Thomp. Man.

Burlington Greening.
Jersey Greening? Coxe.

The Rhode Island Greening is such an universal favourite,
and is so generally known, that it seems almost superfluous to
give a description of it. 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
near the stalk. Calyx,small, woolly, closed, in a slightly sunk,
scarcely plaited basin. Stalk three fourths of an inch long,
curved, thickest at the bottom. Flesh yellow, fine grained, ten-
der, crisp, with an abundance of rich, slightly aromatic, lively,
acid juice. The tree grows very strongly, and resembles the
Fall pippin in its wood and leaves, and bears most abundant
crops. ‘The fruit is as excellent for cooking, as for the dessert.
November to February—or, in the north, to March.

WINTER APPLES. 125

142. ReineTre, Canapa. Thomp. Nois.

Canadian Reinette. Lund.

— Hered d’Angleterre. O. Duh.
comme du Caen. :
Reinette du Canada Blanche. heim
Reinette Grosse du Canada. leans
penete du Canada 4 Cortes. | °°

e Bretagne.
Portugal.
Januarea.

Wabr 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, whetherit 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 new name. At any rate, it
4s 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 December,
and, if picked early in autumn, it will keep till April.

143. Rernette, Gotpen. ‘Thomp. Ron. Lind.

Aurore.

Kirke’s Golden Reinette.

Yellow German Reinette. 2

Reinette d’ Aix. of various

English Pippin. European
= Court-pendu Doré. collections,

Wyker Pippin. ac. to

Elizabet. Thomp.

Wyezers.

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

144. Remnetre Biancue p’Espacne. Thomp. Nois.

White Spanish Reinette. Pom. Mag. Lind.
D’Espagne.
Fall Pippin. pie
Large Fall Pippin. laa
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 White 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-oblong, somewhat angular, with
broad ribs on its sides, terminating in an uneven crown, where
it is nearly as broad as at the base. Calyx large, open, very
deeply sunk in a broad-angled, oblique, irregular basin. Stalk
half an inch long, set in a rather small, even cavity. Skin
smooth, yellowish-green on the shaded side, orange, tinged with
brownish-red next the sun, and sprinkled with blackish dots.
Flesh yellowish-white, crisp, tender, with a sugary juice.
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 TriomMpHANTe. 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 pale yellow,
thickly dotted with white specks, and rough, projecting warts.
Flesh yellow, firm, juicy, with a pleasant aromatic flavour,
The tree is of thrifty growth, and is said to bear well.

WINTER APPLES. 181

146. Risston Pirrin. Thomp. Lind. Ron.

Glory of York.
Travers’.
Formosa Pippin.

The Ribston Pippin, a Yorkshire apple, stands as high in
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 scarcely 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 of medium size, roundish-oblong—or often
ovate. Skin whitish-yellow, with a faint brownish blush,
sprinkled with patches of small black dots, and, when ripe,
having a few reddish specks, unless the fruit is very fair.
Stalk three-fourths of an inch long, inserted in a shallow
cavity, under a fleshy protuberance, which the farmers have
likened to a Roman nose, whence the name. Calyx set in a
rather narrow basin, with a few plaits. .Core hollow. Flesh
tender, juicy, with a sprightly, agreeable flavour—not first rate.
November to March.

148. Russet, AMERICAN GoLDEN. §

Soden Heeet. Man. Ken.
eep Nose.
Bullock’s Pippin. 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
at the west, and in New-England as the Golden Russet, and
though neither handsome, nor large, is still an universal favour-
ite from its great productiveness and admirable flavour. The

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

The Enctiish GoipEen Russet 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, Putnam. §

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 Eng-
lish sort. It is not fit for use until February, and may be kept
till July, which, together with its great productiveness and good
flavour, renders it a very valuable market fruit. It is acknow
ledged one of the most profitable orchard apples.

Fruit of medium size, ovate, or sometimes conical, and very
regularly formed. Skin pale greenish yellow, about two-thirds
covered with russet, which is thickest near the stalk. Calyx
small, closed, and set in an even, round basin, of moderate depth.
Stalk rather small, projecting even with the base, and pretty
deeply inserted, in a narrow, smooth cavity. Flesh yellowish-
white, firm, crisp, with a pleasant, mild, slightly sub-acid flavour,

* This is since ascertained to be identical with the Roxsury Rusoxy,
{7th Ed.]

WINTER APPLES.

The trees grow very straight, and form upright heads, ana

the wood is smooth and of a lively brown.

-*

Fig. 53. English Russet.

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

Roxbury Russeting. Ken.

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

Fig. 54. Boston Russet.
12

{34 APPLES.

digious bearer, and keeps till late in the spring. It is im everv
v'ay, 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.

a

153. Surprise. Thomp.

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

154. Swaar. Coxe. Floy. Thomp.

This is a truly noble American fruit, produced by the Dutch
settlers on the Hudson, near Esopus, and so termed, from its
unusual weight, this wor1, in the Low Duteh, meaning heavy,
It requires a deep, rich, sandy loam, to bring it to perfection.

WINTER APPLES. 185

_ 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. iSwaar.

Fruit large, regularly formed, roundish. Skin greenish-yel-
low when first gathered, but when entirely ripe, of a fine, dead
gold colour, dotted with numerous distinct brown specks, and
sometimes faintly marbled with gray russet on the side, and
round the stalk. Stalk slender, three fourths of an inch long,
inserted in a very round cavity. [Sometimes this cavity is par-
tially closed.] Calyx small, greenish, set in a shallow basin—
scarcely plaited. Flesh yellowish, fine grained, tender, with
an exceedingly rich, aromatic flavour, and a spicy smell. Core
small. The trees bear fair crops, and the fruit is in season
from December to March.

155. Sturmer Pierin. 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 til]
midsummer.

36 APPLES.

156. Sweetine, Hartrorp.

Spencer Sweeting.

A very excellent winter sweet apple, introduced to notice by
Dr. E. 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, Laptes’. §

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

WINTER APPLES. 137

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

Fruit large, roundish-ovate, narrowing pretty rapidly to the
eye. Skin very smooth, nearly covered with red in the sun, but
pale yellowish-green in the shade, with broken stripes of pale
red. The red is sprinkled with well marked, yellowish-gray dots
and covered, when first gathered, with a thin white bloom.
There is also generally a faint marbling of cloudy white over
the 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. SweetTInG, 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 long and slender, inclining to one side, and inserted in a
rather wide, shallow, but regular cavity. Calyx set in a small
basin, slightly depressed. Flesh quite white, rather firm, fine
grained, with a rich, sweet flavour. November to April. This
fruit, a native of Rhode Island, considerably resembles the
Danver’s Winter Sweet, of Massachusetts.

159. Sweetinc, RamspgELu’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 it 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 cav-
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. SpirzensurcH, Esopus. Coxe.

Esopus Spitzemberg. Thomp. Lind.
Esopus Spitzenburg. Ken.
True Spitzenburch.

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

Big. oY.

F39.us Spitsenburgh.

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 slen
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. SprrzENBURGH, 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.

Kaicun’s SpirzEnsercGu 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. Spirrzenserc, Newrown. Coxe. Thomp. Lind.

Matchless. ~.
Burlington Spitzenberg.

The Newtown Spitzenberg comes from Newtown, on Long
Island. It 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
agreeable flavour. November to February.

164. Sweetine, WELLS’. §

Wells’ Sweeting is one of the most sprightly and agreeable,
for the dessert, of all the early winter sweet apples. The only
old tree in our knowledge, grows in the orchard of Mr. John
Wells, near Newburgh, N. Y. We have not been able to trace
it farther than this neighbourhood, though it may not have ori-
ginated here. It makes stout, stiff, upright shoots, and bears well.

Fruit of medium size, roundish, broadest in the middle, and
lessening each way. Skin smooth, pale, dull green, (like a Rhode
Island Greening in colour, but paler,) with a dull red, or 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. 2 of Cayuga
Eighteen Ounce Apple. : co., 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,
bears regular crops, and the fruit is always fair and handsome.

Fruit very large, roundish. Skin slightly uneven, greenish.
yellow, boldly splashed and marbled with stripes of purplish-red.
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. Trewxsspury Winter Buusn. Coxe.

Mr. Coxe says, this apple was brought from Tewksbury,
Hunterdon county, N. J. It is a handsome, fair fruit, with
more flavour and juiciness than is usual in long-keeping apples.
They may be kept till August, without particular care, quite
plump and sound. The size is small, rather flat. The skin
smooth, yellow, with a red cheek. Flesh yellow, with more
juice and flavour than any other long-keeping variety. The
tree grows rapidly and straight—and the fruit hangs till late in
the autumn. January to July.

WINTER APPLES. 141

167. Victruats aNnD DRINK.

Big Sweet.
Pompey

This is a large and delicious sweet apple, highly esteemed in
the neighbourhood of Newark, New-Jersey, where it originated,
about 1750. It was first introduced to notice by Mr. J. W.
Hayes, of Newark, from whom we first received trees and spe-
cimens of the fruit. The fruit is very light.

Fruit large, oblong, rather irregular, and varies a good deal
in size. Skin thin, but rough, dull yellow, marbled with russet,
with a faint russet blush on the sunny side. Stalk moderately
long and slender, deeply inserted in an irregular cavity. Calyx
small, set in a rather shallow basin. Flesh yellowish, tender,
breaking, with a rich, sprightly, sweet flavour. In perfection
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 soil, it is almost always liable to be spotted,
unfair, and destitute of flavour. It is a native of Wilmington,
Delaware, and took its name from a family there. It is a fine
old variety, and is highly worthy of extensive cultivation, where

Fig. 53. Vandervere

342 APPLES.

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 stained 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. Calyx
small, closed, 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 AppLe. Coxe.

Gate Apple. 2 of various parts
White Apple. i 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. It 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
parts of Ohio. From Rockport it was carried by C. Olmstead,
Esq., 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 form,
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, yellowish-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 Lona.

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

This high flavoured and excellent fruit, was sent to England
by Mr. Floy, in i825, who named it after Michael Ortley, 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. 148

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 Yellow Newtown Pippin. Skin lively yellow, in
the shade, with a scarlet blush, sprinkled with white specks and
gray russet patches in the sun. Stalk slender, inserted 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 AppLe. § 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 orchard 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 to
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 irregu-
larly, and does not form a handsome head, but it bears early,
and the apples have the good quality of hanging late upon the
trees, without injury, while the tree thrives well on sandy light
soils.

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

/

144 APPLES.

174. WINTER QuEEN. Coxe.

Winter Queening. Thomp.

A truit 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. No
vember to February.

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. Gitpin. 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. 145

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 bushels of the apples make a barrel of cider. The
tree grows thriftily, and bears very large crops.

Fruit medium size, ovate or roundish-oblong. Skin yellow,
with roughish, distinct black specks. Stem one inch, or more,
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 anda 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 Wuire 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. Hactorz 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
erab, 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 Hacror of Amer on
nurseries [Hagloe Crab, of Coxe], a large, handsome, round aA,
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 Strear. Coxe.

Herefordshire Red Streak,
Scudamore’s Crab,

i 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 ina 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. Cove.

‘The Stire is a famous old English cider fruit, and Lindley
remarks that Styre cider may be found in the neighbourhood of
Chepstow, thirty or forty years old. 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 al-
ready described are esteemed for cider, as the Newtown Pippin,
Wine Apple, Winesap, etc., 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 Brr-
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, —

WINTER APPLES. 147

Class V. Apples for Ornament or Preserving.

188. Srper1an Cras. Arb. Brit.

Malus baccata. Lind.
Pyrus baccata. Arb. Brit.

The common Siberian Crab is a beautiful little fruit, which is
produced in rich clusters on the branches, and, at a distance,
resembles large and handsome cherries. It is highly esteemed
for preserving, and almost every large garden in the middle
states, contains a tree of this variety. It forms a vigorous, neat
tree, of rather small size, and its blossoms, which are white, are
produced in beautiful profusion in spring, and a large crop of
fruit regularly follows.

Fruit about three fourths of an inch in diameter, very regu-
larly formed, and rather flat. Skin smooth, of a lively scarlet,
over a clear yellow ground, and when the bloom is rubbed off,
is highly polished. Stalk nearly two inches long, and very
slender. Calyx small, slightly sunk. Fit for preserving in
September and October.

184. Larce Rep Siper1an Cras.

Pyrus Pruifolia. Arb. Brit.

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

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. Dovste FLowerine CHINESE CRAB.

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,
small 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 Favourite. Baldwin.

Autumn. Ladies’ Sweeting.
Porter. Northern Spy.
Fall Pippin. Swaar.
Ross Nonpareil. Boston Russet.
Maiden’s Blush. Rhode Island Greening.
Jersey Sweet. Yellow Belle-Fleur.
Fall Harvey. American Golden Russet.
Gravenstein. Lady Apple
Summer Sweet Paradise. Peck’s Pleasant.
Golden Sweet. Herefordshire Pearmain.

ilpples 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, etc. These are not fine at the
north, but are well adapted to the climate of Georgia, Alabama,
é&e.

THE ALMOND. 148

CHAPTER IX.
THE ALMOND.

Amygdalus communis, Dec. Rosacee, of botanists.
Amandver, of the French ; Same re 7 veins 3 Mandorlo, Italian ; Almendra,
panish.

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
cogue 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 it on
Plum stock, or on the bitter almond seedlings. It is rather
more hardy at the north when budded on the former, and as the
buds of the sweet almond are rather slender and small, the
plum stocks to be budded should be thrifty seedlings not more

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-Shell Sweet
Almond, or Ladies’ Almond, will not thrive well in the open
garden as a standard, north of Philadelphia ; but they succeed
well trained to a wall or on espalier rails in a warm situation ;
the branches being slightly protected in winter.

There is no apparent reason why the culture of the Almond
should not be pursued to a profitable extent in the warm and
favourable climate of some of the southern states. Especially
in the valley of the Ohio and Tennessee it would be likely to
succeed admirably.

1. Common Atmonp. § Thomp. Lind.

A. c. dulcis. Dec.
Amandier a Petit Fruit,
————. commun,
Amande commune.
Common Sweet.

, O. 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 Harv-Suett Atmonp. §

Amandier 4 gros fruit. O. Duh.
dr. Nows.

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 i3 a
good hardy sort and it is very ornamental when in blossom,
Ripens about the last of September.

8. Sort-SHett Sweet Atmonp. § Lind.

Doux a coque tendre, T

Sultan 4 coque tendre, § *" 0"?
Amandier 4 coque tendre. O. Duh.
———— des Dames. WN. Duh. Poit.
Amandier des Dames,
Ou Amande Princesse.

, Noisette.
Ladies’ thin Shell.

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

THE ALMOND. 151]

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 sue-
ceeds, with a little care, in the middle states.

4. SutTana Sweet Atmonp. Lind.

Amande Sultane O. Duh. Neots.
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. Pistacnra 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. PeacH ALMOND.

Pécher, f T
Peach Almond, § *“0”?P:
Amandier-Pécher. NN. Duh. Nois. Poit.

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

* We cannot follow Mr. Thompson in his nomenclature of Almonds, as he (or
huis 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,
peach. The nut scarcely ever ripens well as far north as this.

7. Brrrer 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 witha
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. @ 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, Dee. Rosacee, of botanists.
Abricotier, of the French; Avrikosenbaum, German; Albercoco, Italian; Albaré-
coque, Spanish.

Tuer 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, according to the accounts of
Grosier the mountains west of Pekin are covered with a natural
growth of apricots. ‘The names by which it is known in vari. _

THE APRICOT. 153

ous Europear: countries all seem to be corruptions of the original
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.

Cuntivation. 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.

Diseases. When budded on the Plum, this tree is but little
liable to diseases, and may be considered a hardy fruit tree. In
order to render it fruitful, and keep it for a long time in a pro-
ductive state, we cannot too strongly urge the advantages of the
shortening-in system of pruning recommended for the peach.

1. ALBercier. 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 meet Albergo: being the name of the apricot in some of the

04 THE APRICOT.

provinces. It is a free grower, and bears well, but is neither so
large nor fine as many other varieties. The leaves are small,
and often have little wing-like ears at the base. The 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-
teemed for preserving. There are several varieties of this not
yet introduced into the United States, the finest of which are
the Albergier de Tours, and A. de Montgamet. Ripe middle of
August.

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 dark
svund Plum, that, at a little distance, it might easily be mis-
taken for one. (It was indeed calle f Prunus dasycarpa by the
old botanists.) It is pretty good, and very hardy, and its unique
appearance renders it sought afterby amateurs. The tree has
a rough, somewhat crooked trunk, and small, oval foliage.

Fruit about an inch and a half in diameter, round. Skin
pale red in the shade, but dull reddish purple in the sun, 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. 165
4, Brussets. Thornp. Lind. Miller.

The Brussels Apricot is not a fine fruit in this country, but it
is a good bearer in light soils. Fruit of medium size, rather
oval, and flattened on its 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. Hemsxirxe. § 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. Lance Earty. § Thomp. Lind. P. Mag.

Gros Precoce,

De St. Jean, a ol
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
co, from the stone, orange coloured, rich and juicy. Keruel

itter. .

7. Moorpark. § Thomp. Lind.

Ansons, ; 7}
Dunmore,

Dunmore’s Breda,
Sudlow’s Moorpark,
Hunt’s Moorpark, Phas
‘Oldaker’s Moorpark, iP
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,
yound. 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.

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.

Wurtemburg.

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 BiotcHeD 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 :

lok THE APRICOT.

12. Royat. § Thomp. Nois. P. Mag.

A fine large French variety, raised a few years since at the
Royal Luxembourg gardens. It is nearly as large as the
Moorpark, but 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 Mascutine. Thomp. Lind.

Early Masculine.

Seen. Masculine.

Abricot precoce,

Abricot hatif musquee, f » Duh.
Abricotier hatif. NW. Duh.
Abricotier

Friihne Muscatelier.

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-
rably rich flesh. Stone roundish, impervious, with a bitter
kernel. Ripens here about the 25th of July.

THE APRICOT. 159

15. Tusxey. § Thomp. P. Mag. Lind.

Tarp Turkey.
De Nancy, (of some.)

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

Fruit of middle size, nearly round, not compressed. Skin
fine deep yellow in the shade, mottled with brownish orange in
the sun. Flesh pale yellow, firm, quite juicy, with a flavour in
which there is an excellent mingling of sweet and acid. Kernel
nearly as sweet as that of an almond, which, as well as the
form and colour, distinguishes this sort from the Roman. Ripe
the middle of August.

The BrotcHep LeEAvED Turkey, 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. Wuire Mascutine. Thomp. Lind. Fors.

White Apricot.

Abricot Blane. O. Duh. Nois.
Abricotier Blanc. N. Duh.
Early White Masculine.
Blanc. ac. to

White Algeirs? § T'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
*uice. Kernel bitter.

Curious, or ornamental varieties. The Briancon Apricot,
(A. brigantiaca, Dec.) a very distinct species so much resem-
bling a plum as to be called the Briancon Plum by many 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 France and Piedmont

160 THE BERBERRY.

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

The Dovste FLowERING Apricot is a pretty ornamental
tree, yet rare with us.

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

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

CHAPTER XI.

THE BERBERRY.

Berberis vulgaris.* LL. Berberacee, of botanists.
Epine-vinette, of the French ; sitaplaen Geen; Berbero, Italian; Berberis,
panish.

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 yeHow.

Cutture. The culture is of the easiest description. A 11ch
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
erry.

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. »,
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. Brack Sweet Macentan. 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 yet fruited in this coun-
try, but it is likely to prove hardy. Loudon, in the Suburban
Gardener, says it bears round biack 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 cuiti-
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 no
value.

14*

162 THE CHERRY.

CHAPTER XII.
THE CHERRY.

Cerasus sylvestris, and C. vulgaris, Arb. Brit. Rosacee, of botanists.
Uerisver, of the French; Kirschenbaum, German; Ciriego, Italian ; Cerezo, Spanish.

Tue 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, Lucullus, 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. Aecording to Pliny, the
Romans, 100 years. after this, had eight varieties in cultivation,
and they were soon afterwards carried to all parts of Europe.
The seeds of the cultivated cherry were brought to this country
very early after its settlement, both from England and Holland.

Uses. As a pleasant and refreshing dessert fruit, the cherry
is 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 made 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 arabic,
and there are some marvellous stories told of its nutritive pro~
perties. The wood of the cherry is hard and durable, and is,
therefore, valuable for many purposes, but the best wood is

ne

THE CHERRY. 163

afforded by our common wild or Virginia cherry, which is a
very good substitute for mahogany, taking a fine polish.

he larger growing sorts of black cherry are the finest of all
fruit trees for shade, and are, therefore, generally chosen by
farmers, who are always desirous of combining the useful and
the ornamental. Indeed, the cherry, from itssymmetrical form,
its rapid growth, its fine shade, and beautiful blossoms, is ex-
ceedingly 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 governments, 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.”

Soit 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 fayourite 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 roots are
constantly damp, it soon decays, and is very short lived. And
we have seen this tree when forced into too luxuriant a growth
in our over-rich western soils, become so gross in its wood as to
bear little or no fruit, and split open in its trunk, and soon
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 Mored/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
here. Dwarfs in the nursery must be headed back the second
year, in order to form lateral shoots near the ground.

THE CHERRY. 16

Cuttivation. The cherry, as a standard tree, may be saia
.0 require little or no cultivation in the middle states, further
than occasionally supplying old trees with a little manure to
keep up their vigour, pruning out a dead or crossing branch,
and washing the stem with soft soap should it become hard ana
bark bound. Pruning, the cherry very little needs, and as it is
always likely to produce gum (and this decay,) it should be
avoided, except when really required. It should then be done
in midsummer, as that is the only season when the gum is not
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 little practised in the United
States. The Heart and Bigarreau cherries are usually trained
in the horizontal manner, explained in page 40. When the
wall or espalier is once filled, as there directed, with lateral
branches, it is only necessary to cut off, twice every season—in
the month of May and July—all additional shoots to within an
inch or so of the branch from which they grew. As the trees
grow older, these fruit spurs will advance in length, but by cut-
ting them out whenever they exceed four or five inches, new
ones will be produced, and the tree will continue to keep its
proper shape and yield excellent fruit. The Morello cherries,
being weaker growing sorts, are trained in the fan-manner,
(page 38.)

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,

166 THE CHERRY.

sweet cherries—those which are firm and crackling, as com.
pared with the melting, tender flesh of section I. 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 cnerries, are lofty and spreading, with similar foliage.
(B'garreaux, and Bigarreautiers, of the French.)

III. 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 shall designate their size by com-
parison, as follows: Jarge, as the Tartarian, and Bigarreau ;
middle sized, as the Mayduke and Black Heart; smail/, 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 Bi garreau.

HEART CHERRIES. 167

Class I. Heart Cherries.

Frnit sweet, with tender or half tender flesh, heart-shaped, or oval; trees with
broad, 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 isa 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
narrow cavity. Flesh amber colour, tender, abounding with a
sprightly, though not high flavoured juice. Ripe about the
25thof 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. Amper Gein. ‘Thomp.
Gean Amber.

A pretty little Gean (or Mazzard,) with a very -hin ana
transparent skin, and sweet flavour. It is exceedingly produc.
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. It is also more pellucid,
more yellow, less distinctly spotted with red, and is borne in
clusters, which the latter is not.

3. Baumann’s May.

Bigarreau de Mai. Ken.
Wilder’s Bigarreau de Mai.
Bigarreau de Mai. Themp. ?

This cherry, which, under the name of Bigarreau de Mai,
has already obtained quite a reputation as the earliest 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 ripa.
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, and
when fully ripe, tolerably sweet and good. Ripens here the
20th of May.

HEART CHERRIES. 164

4. Brack Heart. § Thomp. Mill. Lind.

Early Black.

Ansell’s Fine Black.

Spanish Black Heart.

Black Russian, (ef American gardens.
Black Caroon, (erroneously, of some.)
Guinier a fruit noir. O. es
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. Buack 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, WervEr’s Earty. Thomp.

Werder’s Early Black.
Werdersche Friihe Schwarze Herz Kirsche.

A new variety, recently introduced from England, and which
promises 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.

1

170 THE CHERRY.

7. Brack Eacie. § 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, pr 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 Tartarian. § Thomp. Lind. P. Mag.

Tartarian.

Fraser’s Black Tartarian, F

Ronald’s Large Black Heart, ; me

Black Circassian. Hooker.

Superb Circassian, )

Ronald’s large Black Heart,

Konald’s Heart,

Fraser’s Black Heart, ac. to

Fraser’s Black, Thomp.

Fraser’s T'artarische,

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. It 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-ehaped,

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
vich and delicious.

9. Bowyer’s Earty Heart. Thomp.

A new English 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. Buack Mazzarp. Thomp. ‘Lind.

maa English,

common Ss ‘
Wild English Cherry, (°F ——
Black Honey, oe
Bristol Cherry.

Cerasus avium. Dec.

Wild Black Fruited,

Small Wild Black, | of English
Whisley Black, gardens.
Merry Cherry.

Merisier 4 petit fruit. O. Duh.
Merisier a petit fruit noir.

This 1s 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, so
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 graft
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

uice.
The Waite Mazzarp, of Mr. Meee is a seedling raisea
by that pomologist, which differs little except in its colour.

172 THE CHERRY

11. Corone. Thomy: Fors.

Couronne. Lind.
Coroun. Lang.
Herefordshire Black.
Black Orleans.
Large Wild Black.

The Corone is a natural cherry in many parts 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 sniall 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. 64. Downton.
13. Davenport’s Earty.

Davenport.
Davenport’s Early Black. Ken.

Scarcely different from the Black Heart—indeed, we fina 1t

HEART CHERRIES. 173

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. Man.
Downer’s late Red.

oo

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 thick-
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 Waite Heart.

Arden’s Early White Heart.
White Heart. Coze. Prince’s Pom. Man.
Dredae’s Barly White H

redge’s Ear ite Heart,
White Thanspatent, Thomp. ?
Amber 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 Hudson,
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-
trv this cherry is open to Coxe’s accusation of being a bad

15*

174 THE CHERRY.

bearer. Though a very good
early fruit, this will no doubt
be supplanted by Bowyer’s
Early Heart, and other newea
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
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 PurpLe 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,

Thomp.

An old English variety, very seldom seen in our gardens.
Fruit of medium size, long heart-shaped, and remarkable for
the small drop or tear, with which the end is terminated. Skin
dark red. Flesh reddish, half tender, with only a tolerable
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. Luh.

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 Brack. § Thomp. Lind. P. Mag.

A most admirable early cherry, resem-
bling the Black Tartarian, though much
more obtuse in form, but ripening nearly a
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.

Fig. 67. Kngli's Early

176 THE CHERRY.

21. Mannine’s Morriep. §

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.

———
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. Rozperts’ 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 Amser. §

Ancther 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 also
one of the earliest in maturing its fruit, which will be in perfes-
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
‘icate flavour. Ripe the last of June. -

27. Transparent Gutene. § 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

red ; distinct suture line on both sides. Stalk ecGuae

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. Warertoo. § 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 tlie 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. Waite Tartarian. Thomp.

Fraser’s White Tartarian,
Fraser’s White Transparent,
Amber 4 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 II. 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.)

80. American HEART.
American Heart. Thomp.
This productive and good cherry, which we have cultivated

for the last eighteen years, and widely disseminated under this
name, came to us from Long Island, as a native, and is really

BIGARREAU CHERRIES.

178

one of the Bigarreau class. Its origin is uncertain, and there
SRS, are other sorts often incorrectly

called by this name.
remarkable for its pink colour, ana
rather square form, often beiag near-
ly as broad at the apex as 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, heart-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.
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. Bicarreavu. § Thomp. Lind.

Graffion.
Yellow Spanish, (of most American gardens.)
White Bigarreau, (of Manning and Kenrick.)
Amber, or Imperial. Coze.
‘Turkey Bigarreau?
Bigarreau Royal,
Italian Heart,
Eoarrean Gros?
est’s White Heart, ac. to
Bigarreau Tardif, Thomp.
Groote Princess,
Hollandische Grosse,
Prinzessin Kirsche,
Cerise Ambrée. N. 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. Bigarresu.

The fruit is

Stalk
Flesh

180 THE CHERRY.

Prince, of Flushing, and has been very extensively disseminated
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. Bicarreav, WuITE. Prince’s Pom. Man.

White Ox Heart, (of the middle states.)
White Bigarreau. Thomp. ?

Large White Bigarreau.

Tradescant, C

Ox Heart. isis

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 Liv-
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, has
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. BicarrEAv Rover. Thomp.

This variety, which we have cultivated “si thai years,
scarcely differs from the foregoing, :

except in the colour of the fruit,
which is a little darker red.

34. BicarrEav, Hoxianp. §

Bigarreau d’Hollande. Noisette.
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 Bigarreaw.

* Th: B. d’Hollande is made synonymous with the Bigarreau <e ones ig
the 3d edition of the London Horticultural Society’s Catalogue. is undoube
edly an error.

16

182 THE CHERRY.

A vherry 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. Bigarreav, CouLeur DE Cuair. § Thomp.

Beckesoure Bi seine an

Gros Bigarreau, Couleur de Chair, :
Gros Bigarreau Blanc. bn ovwette.
Bigarreau 4 Gros Fruit Blanc.

Large Heart-shaped Bigarreau, of Manning.
Bigarreau de Rocmont.

Cceur de Pigeon.

Belle de Rocmont ?

The Flesh-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-
Fig. 74. Flesh-colowred Big- ity which is truly first rate.

BIGARREAU CHERRIES. 183

36. Bicarreau, Naroteon. § Thomp.

Bigarreau Lauermann,

Lauermann’s Kirsche, ac. to
Lauermann’s Grosse Kirsche, { Thomp.
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
late 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 flavour. Stalk very stout,
short and set in a narrow cavity. Ripens a few days after the
Bigarreau, about the first of July, and is a good and constant
bearer. The fruit is not so obtuse as the Bigarreau, and is
much more firm than the Holland, or the Flesh coloured varieties.

37. Bigarreau Gros Ceuret. Thomp. Poiteau.

Large Heart-shaped Bigarreau.
Bigarreau Gros Monstrueux.
Gros Ceeuret. Bon. Jard.

This, the true Large Heart-shaped Bigarreau, is a French
variety only rarely seen in the fruit gardens of this country.

Fruit large, roundish heart-shaped, with a suture line fre-
quently raised, instead of being depressed. Skin at first yel-
lowish red, marked with deeper red streaks, but becoming, when
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. Porteau.
Bigarreau a Gros Fruit Rouge. Bon. Jard.

La aes a Gros Fruit Rouge. Thomp. ?
Belle de Rocmont, (of some.)

The Large Red Bigarreau is another handsome French va-

| Miety, 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. Bicarreav, 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 propername. 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 ,. ibegds
a few days later than the cherry season. Pos Fig. High Big:

40. Bicarreau Tarpir pE Hitpesnem. Thomp. Sickler.

Bigarreau marbré de Hildesheim. Dict. D’ Agr.
Bigarreau Blane Tardif de Hildesheim.

Hildesheimer ganz Spate Knorpel Kirsche.
Hildesheimer Spate Herz Kirsche.

Spate Hildesheimer Marmor Kirsche.
Hildesheim Bigarreau. Prince.

The Hildesheim Bigarreau is a rare German variety, which
ripens here in August, and according to Thompson, is the latest
gua 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 yellow, firm, with a sweet
and agreeable flavour. The tree is hardy, and will doubtless
prove a valuable variety in this country. nw

BIGARREAU CHERRIES. 185

41. Bigarreav, Brack.

Bigarreau Noir.

The Black Bigarreau is a second rate sort, and 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. Bicarreav, 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. Buttner’s YELLow. Thomp.

Biittner’s Wachs-Knorpel Kirsche.
Biittner’s Gelbe-Knorpel Kirsche.

Raised by Biittner, of Halle, in Germany, and one of the few
cherries entirely yellow. 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.

45. Downine’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, with a 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 halt
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. Exton.

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, heart
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. Fiorence. § Thomp. Lind.
Knevett’s Late Bigarreau.

A most excellent cherry, originally brought from Flerence,
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 ina 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 of July.

49. Lapy SoutHampron’s YELLow. Thomp.

Lady Southampton’s Duke,
——__—_——_—— 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 Bicgarreau. Man.

The Madison Bigarreau was recently raised, and named, by
‘Mr. Manning, from 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 yellow ground. Stalk rather short and
slender. Flesh yellowish, half tender, with a sweet and plea-
sant flavour. Ripe middle to the last of June. Young trees
thrifty, 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. Prince.
Remington 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 somewnat
bitter. Middle and last of August.

53. Trapescant’s Brack Heart. § Thomp.

Elkhorn, Prince.
Elkhorn of Maryland. i
Large Black Bigarreau. Man.
Pe ee a

igarreau Gros Noir,
Guigne Noire Tardive, The =
Grosse Schwarze Knoorpel, oe
Kirsche mit Saftigem Fleisch.

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
often of the largest size, fully as large as
that of the Black Tartarian. It is an Eu-
ropean variety, but a tree growing about 40
years since in the garden of an inn in

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. Flesh very solid and firm, dark purple, mode-
rately juicy, with an excellent flavour. Ripe first and second
week in July.

54. Topacco Leavep. Thomp. Lind.

Four to the Pound.

Cerisier de 4 a Livre.
Bigarreautier 2 Feuilles de Tabac.
Bigarreautier 4 Grandes Fenilles.
Guignier a Feuilles de Tabac.
Vier auf ein Pfund.

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 inferior flavour. The leaves are
very large and coarse.

Class III. Duke Cherries.

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. Arcu 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 THE CHERRY.

Fruit 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,

Ambreé 4 Gros Fruit,

Cerise Doucette, of French
Cerise de la Palembre, gardens
Cerise 8 Noyau Tendre,

Schone von Choisy.

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 1s 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-
lucent, 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 Duke. Thomp.

Jefirey’s Royal. Lind.
Jefirey’s Royal Caroon.
Royale,
Cherry fetcecth O. Duh.

. Royale Ordinaire. Poiteav.

Jeffrey’s Duke, or the Cerise Royale of the French gardens, is
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. 191

Fruit of medium size, round, or a little flattened at the apex
and base. Skin of a fine lively red. Stalk moderately long.
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 Duke. § Thomp. Lind. P. Mag.
Anglaise Tardive.

A very large and fine Duke cnerry,
ripening a month later than the Mayduke,
and therefore a very vgluable 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. middle 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. Maypvxe. § Mill. Thomp. Lind.

Royale Hative, i 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, } gardens.
D’Espagne, gardens. Thompson’s Duke, ac. to
Griotte Grosse Noire, Portugal Duke, Thomp.
Griotte D’Espagne, (of some,) Buchanan’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 distinc-

tion to other sorts, which produce many

lateral branches. Ȣ

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 flavour. This fruit is most frequently
picked while it is yet red, and partially acid, and before it attains
its proper colour or flavour. It begins to colour, about New-
York, in favourable seasons, the last of May, and ripens during
the first half of June.

Mayduke is said to be a corruption of Médoc, the province in
France, where this variety (the type of all the class now called
Dukes) is believed to have originated.

Hotman’s Duke, 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 more 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 Monrmorency. § Man.

Allen’s Sweet Montmorency.

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. pts Mont-*, Boston during the early part of August.

Class IV. Morello, or Acid Cherries.

(Fruit 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.) 4
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. Burrner’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.
C

rown.
Cerise Nouvelle d’Angleterre,
Cerise de Portugal, bis
Grosse Cerise Rouge Pale, a a ne:
Griottier Rouge Pale, .
Griotte de Villennes. Thomp.

(of French

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
long while on the branches, without decaying.

Ripe the middle and
last of July.

Prince’s Duke 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. Ciuster. Thomp.

Cerise 8 Bouquet. Poiteau. Duh.
Cerisier 4 Trochet,

Chevreuse, French
Commune a Trochet, of fae
Tres Fertile, at :

Griottier a Bouquet.

Bouquet Amarelle,

Trauben Amarelle, th
Busch Weichsel, a e
Flandrische Weichsel, | 777”2"*
Biischel Kirsche.

A very curious fruit, growing elosel
Fig. 84. Cluster, clustered around a common stalk. E

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 acid 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 ia
small in all its parts.

66. Earty May. Thomp. Lind.

May Cherry. Lang.
Small May rs
Cerisier Nain 4 Fruit Roud.
—————-Précoce. O. Duh. f
Griottier Nain Précoce. f
Hative. ; \
Précoce. 3
Nain Précoce.
Petite Cerise Rouge Précoce.
Konigliche Amarelle.
Friihe Kleine Runde.

Zwerg Weichsel.

were

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 acid

67. Fremisu. Thomp.

Montmorency, (of Lindley.)
Kentish, (of some.)

Cerise a Courte Quene. Poit.
Montmorency a Gros Fruit, )
Gros Gobet, O. Duh.
Gobet 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
garden of Madame Parmentier,
Brooklyn, N.Y. The Flemish
is not a good bearer, and has not,
therefore, ever become a popular
fruit even in France or Flanders,

Fig. 85, Flemish.

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, scarcely
ever an inch long, deeply inserted in a hollow which has often a
‘aaa or hollowed slope on one side. Skin shining, of a bright
ively red. Flesh yellowish white, juicy, and sub-acid. Good
for preserving—but, unless very ripe, scarcely rich enough for
table use. Last of July.

68. Kentiso. § Thomp

Virginian May, 2 of American

Early Richmond, } gardens.
Kentish, or Lind

Flemish. wee

Common Red, >

Pe Clem of the English.
Kentish Red.

Montmorency. O. Duh.
of the =

Montmoreney a longue queue,
French.

Commune,
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 will 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 pretty 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 KentTIisH.

Common Red,

Pie Cherry. poet!
Common Sour Cherry. Af dneriors
Kentish Red. & me
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 and 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.

Dutch 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 derived
from the dark purple colour of its juice, which resembles that
of the Morus or Mulberry.* When grown in a shaded situation

* Or, muathers say, from the French morelle, (a negress,) from the dark and
17*

198 THE CHERRY.

the fruit will hang on the tree, here, til. August, and in 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, is
yet very scarce in this country, but we hope
wil not long continue so, as it is highly valu-
ab\e 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 black when fully ripe. Flesh dark pur-
plish red, tender, juicy, and of a pleasant sub-
acid flavour when quite mature. Ripe 20th of
July.

The Common MoreEt1o of this country, large-
ly cultivated 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.

71. Prumstone Moretxo. § 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, juicy, and when fully matured, of a

Fig 87. Plumstone sprightly and agreeable acid flavour. Last of
Morello. July.

MORELLA CHERRIES. 198

72. 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
HIudson. 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 aie, Stone hee Morllo” i
long, resembling that of the Plumstone Morello.

Ornamental Varieties.

73. Larce DovusLeE FLOWERING.

Double French Cherry.

Merisier 4 Fleurs Doubles. Thomp. Duh.
Prunus cerasus pleno. ‘
Cerasis sylvestris, flore pleno. Arb. Bri.

Lf

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 Dovuste FLoweERIne.

Double Flowering Kentish.
Small Double Flowering.
Cerisier a Fleurs Doubles. Thomp. N. Duh.

This is a double flowering variety of the sour, or Kentis!:
eherry, and has the more dwarfish habit and smaller leaves
and branches of that tree—scarcely forming more than a large
shrub, on whieh 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. CuineseE Dovusite FLowerine.

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. Its flowers which are borne in fascicles
are white, slightly tinged with pink, and nearly as double as
those of the large double flowering. ‘The tree considerably re-
sembles the sour cherry tree, and appears rather dwarfish in its
growth.

76. WeEEPING, oR ALLSAINiS. ‘Thomp.

Ever flowering Cherry. Arb. Brit.
C. vulgaris, semperplorens.
Cerise de la Toussainte. WN. Duh. Nois,

Guignier 4 rameaux pendans, }
Cerise Tardive, of the
Cerisier Pleurant, French.

Cerise de St. Martin.

St. Martin’s Amarelle,

Martin’s Weichsel, of the
Monats Amarelle, Dutch.
Allerheiligen Kirsche.

This charming little tree, with slender, weeping branches,
clothed with small, almost myrtle-like foliage, is a very pleasing
ornament, when introduced on a lawn, Its fruit is a small, deep
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. Dec.
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 liqueur in many parts of
the country, made by putting the fruit along with sugar ina
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, Downer’s Late, Elton, Tradescant’s
Black, Belle de Choisy, Sweet 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.
Grossillur commun, of the French; Die Johannisbeere, German ; Aalbesseboom,
7 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
by grocers; the latter word yeing only a corruption of Corinth,

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 grosseilles.
A sweet wine, of very pleasant taste, is made from their express-
ed juice, which is very popular among farmers, but which we
hope to see displaced by that afforded by the Isabella and Ca-
tawba grapes,—which every one may make with less cost and
trouble, and which is infinitely more wholesome, because it re-
quires less additions, of any kind, to the pure juice.

The fruit of the black currant is liked by some persons in
tarts, but it is chiefly used for making a jam, or jelly, much
valued as a domestic remedy for sore throats. The young
leaves dried, very strongly resemble green tea in flavour, and
have been used as a substitute for it.

The season when currants are in perfection is midsummer,
but it may be prolonged until October by covering the bushes
with mats, or 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 i¢
to 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 au 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 add to this,
that it is better not to continue the cultivation of currant trees
after they have borne more than six or eight years, as finer
fruit will be obtained, with less trouble, from young plants,
which are so easily raised.

There are, nominally, many sorts of currants, but the follow-
ing sorts comprise all at present known, worthy of cultivation.
The common Red, and the common White, are totally unde-
serving a place in the garden, when those very superior sorts,
the White, and Red Dutch, can be obtained.

I. Red and White Currants, (R.

rubrum. )

1. Rep Durcu. § Thomp. Lind.

Large Red Dutch.

New Red Dutch.

Morgan’s Red.

Red Grape.

Large Bunched Red.

Long Bunched Red.
Grosillier Rouge a 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 Dutcx. § Thomp. Lind.

New White Dutch. .
Reeve’s White.
White Crystal.
Morgan’s White.
White Leghorn.

_This 1s 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. {t 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 4 Fruit Couleur de Chair.

A large and handsome currant, of a pale pink, or flesh co.
lour, 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. Kyieut’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. Kyigut’s Earty Rep. Thomp.

The merit of this variety is its ripening ten days earlier than
other sorts.

6. Knicut’s Sweet Rep. § Thomp.

This is not a sweet currant, in a literal sense, but it is con-
siderably less acid than the White Dutch, and much less so than
all other varieties.

7. Srrivep Fruirep. 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 Brack. ‘Thomp.

Black English.
Cassis, (of the French.)

The common Black English Currant is well known. The

BLACK CURRANTS. 205

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. Brack Narites. § Thomp. P. Mag. Lind.

The Black Naples is a beautiful fruit, the finest aud 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
Missour1 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 (ft. 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.

y eagcoce: Arb. Brit. Ericacee, of botanists.
Airelle, of the French; Die crepe Mlgen Veen bessen, Dutch ; Ossicocer ,
talan.

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, (0. macrocarpus,) so common in the swamps
of New-England, and on the borders of our inland lakes, as te
form quite an article of commerce, is much the largest and
finest species ; the European cranberry, (QO. palustris,) being

18

206 THE CRANBERRY.

much smaller in its growth, and producing fruit inferior in
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 cran-
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 labcrer 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.
Figuier, of the French; Feigenbaum, German ; Fico, Italian ; Higuera, Spanish

Tuis celebrated fruit tree, whose history is as ancient as that
of the world, belongs properly to a warm climate, though it may
be raised in the open air, in the middle states, with proper care.

In its native countries, Asia and Africa, near the sea-coast it
forms a low tree, twenty 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 tree is remarkable for making its ap-
pearance, growing, and ripening, without being preceded by any
apparent blossom. The latter, however, is concealed in the
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 sukophantaz, 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 Italy 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 Polyglott
Bible, was passionately fond of this fruit, and, seeing a very fine fig on 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 thius
worded—“ a fig for Dr. Kennicott.”—McIntosh.

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.

Soi. anp cuLture. The best soil for the fig is one» mode-
rately deep, and neither too moist nor dry, as, in the former
case, the plant is but too apt to run to coarse wood, and, in the
latter, to drop its fruit before it is fully ripe. A mellow, calca-
reous loam, is the. best soil in this climate—and marl, or mild
lime in compost, the most suitable manure.

As in the middle states this tree is not hardy enough to be al-
lowed to grow as a standard, it is the policy of the cultivator to
keep it in a low and shrub-like form, near the ground, that it
may be easily covered in winter. The great difficulty of this
mode of training, with us, has been that the coarse and over-
luxuriant growth of the branches, when kept down, is so great
as to render the tree unfruitful, or to rob the fruit of its due
share of nourishment. Happily the system otf root-pruning,
recently found so beneficial with some other trees, 1s in this 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—cuiting off all that
project more than half the length of the branches. In this way
the fig tree may be kept in that rich and somewhat strong soil
necessary to enable it to hold its fruit, and ripen it of the largest
size, without that coarseness of growth which usually happens
in such soil, and but too frequently renders the tree barren.
The mode of performing root-pruning we have already described,
but we may add here that the operation should be performed on
the fig early in November. When this mode is adopted but
little pruning will be necessary, beyond that of keeping the
plant in a somewhat low, and regular shape, shortening-in the
branches occasionally, and taking out old and decaying wood.

In winter, the branches of the fig must be bent down to the
ground, and fastened with hooked pegs, and covered with three
or four inches of soil, as in protecting the foreign grape. This
covering should be removed as soon as the spring is well set.
tled. Below Philadelphia, a covering of straw, or branches of
evergreens, is sufficient—and south of Virginia the fig is easy
of culture as a hardy standard tree.

Two crops are usually produced in a year by this tree ; the
first which ripens here in midsummer, and is borne on the pre-

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 well 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-
summer, as soon as they are formed. The consequence of this
is to retain all the organizable matter in the tree ; and to form
new embryo figs where these are rubbed off, which then ripen
the next season as the first crop.

RirenineG THE FRUIT. In an unfavourable soil or climate, the
ripening of the fig is undoubtedly rendered more certain and
speedy by touching the eye of the fruit with a little oil. This
is very commonly practised in many districts of France. “At
Argenteuil,’’ says Loudon, “the maturity of the latest figs is
hastened by putting a single drop of oil into the 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 oil, and have
always found the fruits so treated to ripen much more certainly
and speedily, and swell to a larger size than those left 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-
ab’e 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. ogy f
Clementine. bora
Bayswater —

Red.

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-
low. Flesh reddish brown, slightly pink near the centre, and

18*

210 THE FIG.

somewhat transparent. Flavour rich and excellent. The only
fault of this variety for open air culture is, that it is rather toe
strong in its growth, not being so easily protected in winter as
more dwarfish sorts.

2. Brown Turkey. § Thomp.

Drown Italian. Forsyth.
Large Blue, of Lind.

Italian.
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. Buacx Iscuia. 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. Skia
dark violet, becoming almost black when fully ripe. Flesh
deep red, and of very sweet, luscious flavour.

4. Brown Iscuia. § 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 strong.

WHITE FIGS. 21]

6. Matta. § Lind.

Small Brown.

A small, but very rich fig, which will often hang on the tree
antil 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. Smart Brown Iscma. § 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. ViotetTeE. 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
brownish red. Pulp reddish purple, sweet and good.

Class II. Fruit, White, Green, or Yellow.

10. AncELIque. § Thomp. Lind. Duh.

Concourelle Blanche
Mélitte.

This little fig is a very abundant bearer, and a pretty hardy
sort. Fruit small, obovate. Skin pale greenish yellow, dotted

212 THE FIG.

with lighter coloured specks. Pulp white, but only tolerably
sweet. It will usually bear two crops.

11. Lance Ware 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. 218

CHAPTER XVI.

THE GOOSEBERRY.

Ribes Grossularia, Arb. Brit. Grossulacee, of dotanists.
Grossciller, of the French; Stachelbeerstrauch, German ; Uva Spino, Italian ;
Grossella, Spanish.

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, about 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 succeeds but in-
differently. In the northern, and especially in the eastern
states, however, the gooseberry, on strong soils, where the best
sorts are chosen, thrives admirably, and produces very fine
crops.

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 earli-
est use made of it appears to have been as a sauce with
green goose, whence the name, goose-berry. In its ripe state,
it is a very agreeable table fruit, and in this country, following
the 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.” Ip
the United States the gooseberry, in humble gardens, is fre.

214 THE GOOSEBERRY.

quently seen in a very wretched state—the fin-« poor ead mall,
and covered with mildew. This a:ises part:y fiom ignvurance
of a proper mode of cultivation, but chiefly from the sorts grown
being very inferior ones, always much liable to this disease.

PropacaTion. Gooseberry plants should only be raised from
cuttings. New varieties are of course raised from seed, but no
one here will attempt to do what, under more favourable cir-
cumstances, the Lancashire growers can do so much better. In
preparing cuttings select the strongest and straightest young
shoots of the current year, at the end of October (or very early
in the ensuing spring ;) cut out all the buds that you intend to
go below the ground (to prevent future suckers,) and plant the
cuttings in a deep rich soil, on the north side of a fence, or in
some shaded border. The cuttings should be inserted six inch-
es deep, and from three to six or eight inches should remain
above ground. The soil should be pressed very firmly about
the cuttings, and, in the case of autumn planting, it should be
examined in the spring, to render it firm again should the cut-
ting have been raised by severe frost. After they have become
well rooted—generally in a year’s time—they may be trans-
planted to the borders, where they are finally to remain.

Cuxtivation. The gooseberry in our climate is very impa-
tient of drought, and we have uniformly found that the best soil
for it is a deep strong loam, or at least whatever may be the
soil, and it will grow in a great variety, it should always be
deep—if not naturally so, it should be made deep by trenching
and manuring. It is the most common error to plant this fruit
shrub under the branches of other trees for the sake of their
shade—as it always renders the fruit inferior in size and fla-
vour, and more likely to become mouldy. On the contrary, we
would always advise planting 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
fo grow. In November the winter pruning should be perform.
ed. The leaves now being off it is easy to see what proportion
of the new as well as old wood may be taken away; andwe will
here remark that it is quite impossible to obtain fine gooseber-
ries here, or any where, without a very thorough thinning ott
of the branches. As a general rule, it may safely be said that
one half of the head, including old and young branches (more

RED GOOSEBERRIES. 215

especially the former, as the best fruit is borne on the young
wood,) should now be taken out, leaving a proper distribution of
shoots throughout the bush, the head being sufficiently thinned
to admit freely the light and air. An additional pruning is,
in England, performed in June, which consists in stopping
the growth of long shoots by pinching out the extremities, and
thinning out superfluous branches ; but if the annual pruning
is properly performed, this will not be found necessary, except
to obtain fruit of extraordinary size.

The crop should always be well thinned when the berries are
about a quarter grown. ‘The gooseberry is scarcely subject tc
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—lst, 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.

We do not think this fruit shrub can be said to bear well for
more than a half dozen years successively. After that the
fruit becomes inferior and requires more care in cultivation. A
succession of young plants should, therefore, be kept up by
striking some cuttings every season.

Varieties. The number of these is almost endless, new
ones being produced by the prize growers every year. The
last edition of the London Horticultural ~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. Cuampacne. A fine old variety, of very rich flavour.
Fruit small, roundish-oblong, surface hairy, pulp clear ; branch.
es of very upright growth.

3. Carper’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
fate. Fruit oblong, smooth; flavour excellent ; branches

drooping.

316 GOOSEBERRIES.

5. Hartsnorn’s Lancasuire Lap. Fruit large, roundisk
dark red, hairy ; flavour very good ; branches erect.

6. Keen’s Szepiinc. Fruit of medium size, oblong, hairy ,
flavour first rate ; branches drooping. Early and productive.

7. Leicu’s Rirteman. Fruit large, roundish, hairy ; fia.
vour first rate ; branches erect.

8. Mexuiine’s Crown Bos. Fruit large, oblong, hairy ; fla-
vour first rate ; branches spreading.

9. Miss Boutp. Fruit of medium size, roundish, surface
downy ; flavour excellent ; branches spreading.

10. Rep Warrineton. Fruit large, roundish-oblong, hairy;
flavour first rate ; branches drooping.

II. Yellow Gooseberries.

11. Buerpsity’s Duckwine. Fruit large and late, obovate,
smooth ; flavour good ; branches erect.

12. Caprer’s Bunker Hity. Fruit large, roundish, smooth ;
flavour good ; branches spreading. >

13. Earty Sutruur. Fruit middle size, and very early,
roundish, hairy ; flavour first rate ; branches erect.

14. Gorton’s Viren. Fruit large, obovate, smooth; fla-
vour good ; branches drooping.

15. Hitt’s Gotpen Gourp. Fruit large, oblong, hairy; fla-
vour good ; branches drooping.

16. Part’s Gotpen Fiesce. fruit large, oval, hairy ; fla.
vour first rate ; branches spreading. '

17. Propuet’s Rockwoop. Fruit large and early, roundish,
hairy ; flavour good ; branches erect.

18. YELLow Cuampacne. Fruit small, roundish, hairy ; fla-
vour first rate ; branches erect. _

19. Yettow Bart. Fruit of middle size, roundish, smooth ;
flavour first rate ; branches erect.

TIT. Green Gooseberries.

20. Cotiiers’ Jotty 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 Harry, (or Green Gascoigne.) Fruit
small and early, round, hairy; flavour excellent ; branches
gpreading. ;

23. Epwarp’s Jotty Tar. Fruit large, obovate, smooth ;
favour first rate ; branches drooping.

24, GLENTON GREEN. Fruit of middle size, oblong, hairy ;
flavour excellent ; branches drooping.

WHITE _GOOSEBERRIES. 215

25. Green Waxnut. Fruit middle sized, obovate, smooth ;
flavour first rate ; branches spreading.

26. Hersurn Green Prouiric. Fruit of middle size, round-
ish, hairy ; flavour first rate ; branches erect.

27. Massey’s Heart or Oax. Fruit large, oblong, smooth ;
flavour first rate ; branches drooping.

28. Parxrinson’s Lauren. 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. Warmnman’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. Crompton SHeBa QueEEN. Fruit large, obovate, downy,
flavour first rate ; branches erect.

33. Coox’s Wuite Eacre. Fruit large, obovate, smooth ;
flavour first rate ; branches erect.

34. Caprer’s Bonny Lass. Fruit large, oblong, hairy ; fla-
vour good ; branches spreading.

35. Haprey’s Lapy or tHE Manor. Fruit large, roundish-
oblong, hairy ; flavour good ; branches erect.

36. SaunpEr’s CuEsuirE Lass. Fruit large and very early,
oblong, downy ; flavour excellent ; branches erect.

37. Woopwarp’s WuirtesmirH. Fruit large, roundish-ob-
long, downy ; flavour first rate ; branches erect.

38. WeLLincton’s GLory. 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 Bricur Venus. Fruit of middle size, hangs
a long time, obovate, hairy ; flavour first rate ; branches erect.

—= Se

Selection of sorts for a very small garden. Rep; Red War-
rington, Keen’s Seedling, Crown Bob. Yettow; Early Sul-
phur, Yellow Ball. Wuuire ; Woodward’s Whitesmith, Early
White, Taylor’s Bright Venus, White Honey. Green; Pit.
maston Green Gage, Green Walnut, Parkinson’s Laurel.

19

218 THE GRAPE.

CHAPTER XVII.

THE GRAPE.

Vites vinifera, L. Vitacee, of botanists.
Vigne, of the French; Weintrauben, German ; Vigna, Italian ; Vid, o1 Vina, Spanish.

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, ( Vités 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, I@it 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 single year ;

“and as a data to judge of its value, we may add, that, while a
great proportion of the vin ordinaire, or common wine, is sold at
10 or 12 cents a bottle ; on the other hand, particular old and
rare vintages of Madeiras or Sherries will not unfrequently
command twenty or thirty dollars a gallon.

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 for its fruit,
the soil should be highly enriched. The foreign grape will
scarcely 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 coup.c 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-
whet 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 the
most successful mode is to plant each cutting in a small pot,
and plunge the pots in a slight hotbed, or place the cuttings at
once in the mould of the bed itself. In either case they will
make strong plants in the same season. '

But the most approved way of raising vine plants in pots is
that of propagation by eyes, which we have fully explained in
the first part of this work. This, as it retains the least portion
of the old wood, is manifestly the nearest approach to raising a
plant from the seed, that most perfect of all modes with respect
to the constitution of a plant. In the case of new or rare sorts
it offers 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 mt/dew, which, seizing upon the young fruit,
prevents its further growth, causes .t to crack, and renders it
worthless. Unwilling to believe that this was not the fault of
bad culture, many intelligent cultivators, and among them inen
of capital, and much practical skill, have attempted vineyard
culture, with the foreign sorts, in various sections of the country,
under the most favourable circumstances, and have uniformly
failed. On the other hand, the very finest grapes are produced
under glass, in great quantities, in our first rate gardens, espe-
cially in the neighbourhood of Boston ;} in the small yards or

* 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. 221

gardens of 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 particulat
way in which the mildew (which is undoubtedly a parasitical
plant,) is caused, we will endeavour to state concisely some
practical truths, to which our own observation and experience
have led us, respecting the hardy culture of the foreign grape.

In the first place, it is well known, to gardeners here, that
young and thrifty vines generally bear one or two fair crops of
fruit ; second, that as the vine becomes older if it is pruned in
the common mode, (that is to say the spurring-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 young
and highly vigorous state, it follows if we allow a plant to retain
only young and vigorous wood, it must necessarily preserve
much of the necessary vigour of constitution. And this is only
to be done, so far as regards training, by what is called the re-
newal system.

The renewal system of training consists
in annually providing a fresh supply of
young branches from which the bearing
shoots are produced, cutting out all the
branches that have borne the previous
year. Fig. &1 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
two branches of last year’s growth trained Fig. 91. Readies! Trai:
up for bearing the present year; 0b, 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, thereiore, 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 b, 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 tue 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 dayers. Every vear,
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 by the

* See Hoare on the Grape Vine
+ And never on an arbour, except for the purposes of shade.

THE GRAPE. 223

tt 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.

Som. 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.

o side shoots are allowed to proceed. from the weaker shoot,
but 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
the rafter, and all the spurs which had borne fruit are removed,
Each vine is now furnished with two shoots of bearing wood, a
part of old barren wood which has already produced fruit, and a
spur near the bottom for producing a young shoot for the follow-
ing year. 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 anothe1 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 produees little or no
foliage, appropriates for ifs own support a portion of the juices
of the plant that is generated by those branches that do produce
foliage.”

RovTINE OF cuLTURE. In a vinery without heat this is com-
paratively simple. As soon as the vines commenee 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. | 228

in the same mamier. To guard against the sudden changes of
temperature out vf 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
shine, is the great object of culture in a vinery of this kind.

Thinning the fruit is a very necessary practice in all vine.
ries—and on it depends greatly the flavour, as well as the fine
appearance and size of the berries and bunches. The first
thinning usually consists in taking off all superfluous blossom
buds, leaving only one bunch in the large sorts or two in the
small ones to each bearing shoot. The next thinning takes
place when the berries are set and well formed, and is per-
formed with a pair of scissors, taking care not to touch the ber-
ries that are left togrow. All this time, one third of the berries
should be taken off with the point of the scissors, especially
those in the centre of the cluster. This allows the remainder
to swell to double the size, and also to form larger bunches than
would otherwise be produced. Where the bunches are. large,
the shoulders should be suspended from the trellis by threads, in
order to take off part of the weight from the stem of the vine.
The last thinning, which is done chiefly to regulate the form of
the bunch, is done by many gardeners, just before the fruit be-
gins to colour—but it is scarcely needed if the previous 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 THE GRAPE.

wall, and about a foot from the back wall, and returning into a
chimney in the back wall over the furnace.

For the sake of permanence, however, a vinery of this kind
is usually built of brick ; the ends and front wall eight inches
thick ; the back wall a foot thick—or eight inches with occa-
sional abutments to increase its strength. In fig. 92 (1) 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 0}, rises two
feet, the back wall
c, twelve feet, and
the width of the
house is fourteen
feet. On these walls
are placed the raft-
ers, from three to
four feet distant,
with the sashes in
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,
in the back wall ;* from this the flue rises gradually to e,
whence it continues nearly the length of the house, and return-
ing enters the chimney at f. For the convenience of shelter,
firing, etc., it is usual to have a back shed, g, behind the back
wall. In this shed may be a bin for wood or coals, and a sunk
area (shown in the dotted lines around d, f,) with steps to de-
scend to the furnace and ash-pit.t| There are two doors h, in
the vinery at either end of the walk.

* This furnace should be placed two feet below 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.

t+ 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, after a plan of Mr. Gray’a
which seems to us to combine fitness and beauty in an raieeallaielaneaa

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 renewai 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 length of the rafters ; from the sides of this
stem are produced the bearing shoots every year; and every
autumn these spurs are shortened back, leaving only one bud
at the bottom of each, which in its turn becomes the bearing
shoot, and is again cut back the next season. The fruit is
abundantly produced, and of good flavour, but the bunches are
neither so large nor fair, nor do the vines continue so long in a
productive and healthy state as when the wood is annually re-
newed.

“The essential points in pruning and training the vine, what-
ever mode be adopted, according to Loudon, “are to shorten the
wood to such an extent that no more leaves shall be produced
than can be fully exposed to the light; to stop all shoots pro-
duced in the summer that are not likely to be required in the
winter pruning, at two or three joints, or at the first large
healthy leaf from the stem where they originate ; and to stop
all shoots bearing bunches at one joint, or at most two, beyond
the bunch. As shoots which are stopped, generally push a
second time from the terminal bud, the secondary shoots thus
produced should be stopped at one joint. And if at that joint

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 ta
break Bearing these points in mind, nothing can be more
simple than the pruning and training of the vine.”

When early forcing of the vines is commenced, the heat
should be applied very gently, for the first few days, and
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 sizty-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
that 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.

ele | sie D Vv
Sas

& = = iz IARY OF THE INERY,

13

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.

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

230

28) 58/75
Es
o
- 4
3
1| 56} 80
2| 64 70
3/58) 64
4| 62| 80
5| 51] 70
|
6| 60] 73
7| 62| 75
8| 59] 74
9| 60| 75
10| 60] 73
11/50} 75
12| 54] 76
|
it, 75
14| 60} 74
15| 54! 70
16| 60] 75
17| 60} 80

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; 4
cold snow storm set in to-day. Afternoon
clear.

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 602,
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 beea 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.

63

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 to excessive
bleeding ?

66 |After this period, the thermometer was observ.
69| ed only at morning and at night.
The temperature ranging from 62° to 80°
during the remainder of the day, with an
abundance of air in good weather.

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
20 | 70
21 | 64
22| 71

77
76

THE GRAPE.

78 |Temperature 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.

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 litile pith ;
notwithstanding these favourable promises, it
showed little fruit, and the shoots are sxnall and
weak.

81 |Cut out about fifty bunches in thinning.

Commenced syringing again, twice a day, in fine

weather. Moisture is also plentifully supplied
by keeping the pans well filled with water.

Much rain during the last week: have kept a

brisk fire in the day, and admitted air. The
vines look finely. Continue thinning and
shouldering the bunches, after cutting out about
one half their number. [By shouldering is 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.]

Plenty of air admitted.

Grapes now swelling off finely.
Abundance of moisture kept up.

JuNE.

COMO MHAAUP Wwe

im

THE GRAPE. 2338

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.

74 |Abundance of air given in fine weather.

72 |Next year’s bearing wood carefully laid in.

68}The month of May has been, as a whole, unfa-
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.

68 |All lateral branches cut clean out.
70 |Bunches supported by tying to the trellis.

69|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.
64

69
66 |A few of the black Hamburgs and Zinfindals,

234 THE GRAPE.

near the flue, perceived to ve changing coloux
Weather quite unfavourable ; fires at night.

14 | 65| 71
15 | 71 | 62 |Syringing now discontinued.
16 | 61 | 68
17 | 58 | 66

18 | 50| 66 |The month, thus far, has been remarkable for high
19 | 61|60| winds, which have injured many plants.

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.

2G | —| —|Bunches of the Zinfindal near the furnace, and at
the top of the house, are now perfectly coloured,
and apparently ripe. Ceased making fires.

29| —|—|A little air is admitted at night. Weather de-
lightful.

July 4.—Cut six bunches of Zinfindal grapes; the largest
a pound anda half; weight of the whole, five pounds and a
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 cut 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. 233

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 Massachusetts 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 up, and many are
too crowded. The berries are also larger than the grapes in the
vinery, though none of the clusters have attained the same size.

Much has been written upon the subject of the shrivelling or
shrinking of grapes: none of the clusters in the vinery were
affected ; but in the cold house, some shriveiling was perceived
on a few bunches. We are inclined tc 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 harm, when the foliage begins to
expand. If excessive, it may be stopped by a mixture of three
parts cheese parings and one part lime, applied to the wound.
The red-spider which sometimes infests vineries kept at a high
temperature, is usually destroyed by coating over the flues with
a wash of quick lime and sulphur, after which, the house must

be kept closed for halfa day. The smaller insects which occa-

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 at 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 Black
Hamburgh, Black Prince, White Muscadine, and Muscez 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, thase with light red, rose-coloured, gray, or
striped berries.

Class I. Grapes with dark red, purple, or black berries.

1. Buack Ciuster. Thomp. sSeaphips:

Black Morillon. Lind. Morillon noir.

Auverne. Frane pe of the
Auverna. . Auvernas Rouge.

Pineau. Miller. Vrai Auvernas. ench.
True Burgundy. Raisin de Bourguigne.

Small Black Cluster. Speechly. Burgunder. .

Black Burgundy. 5 Rother. - & 25%,

Early Black. Schwarzer. i

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.

Muscat Noir Ordinaire.

Purple Frontignan. es
Black Frontignac. The
Purple Constantia. wea
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 are
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 October.
A good bearer.

The BLUE FRONTIGNAN, (Violet Frontignan and Black Con-
tantion, 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. Buack Hampurcu. § Thomp. Lind. Speechly.

Warner’s Black Hamburgh. . Frankenthaler.

Purple Hamburgh. Frankenthaler Gros Noir.

Red Hamburgh. Trollinger.

Brown Hamburgh. Blue Trollinger. of various
Dutch Hamburgh. Troller. European
Victoria. Welscher. gardens.
Salisbury Violet. Fleish Traube. ac. to
Hampton, Court Vine. Hudler- Thomp.
Valentine’s. Languedoc.

Gibaralter. Mobrendutte.

Frankendale. Weissholziger Trollinger.

The Black Hamburgh has long been considered the first of
black grapes for the vinery, but it will very rarely perfect its
fruit out of doors. Its very large size and most luscious fla-
vour render it universally esteemed.

Bunches large, (about nine inches deep,) f
and mostly with two shoulders, making it A
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.
Witmwot’s New Brack Hampuren is a
recent variety which is said to bear larger pig 93, Black Ham-
and handsomer fruit. burgh.

4. Buack Prince. § Lind. Thomp.

Alicant. Sir A. Pytches’ Black. }

Black = areca Epibultis Dsaciseuas t
Black Valentia. Cambridge Botanic Garden. Tho
Black Portugal. Steward’s Black Prince. —
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’.

838 THE GRAPE.

Bunches long and not generally shouldered, berries large,
rather thinly set, ove!. Skin thick, black, covered with a thick
blue 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. ‘Thompson considers this synony-
mous with the Poonah grape introduced by Sir Joseph Banks,
from Bombay. It requires a pretty high temperature, and is
then a great bearer.

6. Brack Morocco. 'Thomp.

Le Coeur. Lind.

Ansell’s Large Oval Black.
Black 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. Buack 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 which may be kept
on the vines if it is allowed to ripen in a cool house until winter.
This is one of the best sorts for a vinery without fire-heat.

Bunches of pretty good size, rather loose. Berries rather
large, round. Skin thin and black. Flavour delicate, sweet,
and excellent.

8. Brack Muscat or ALeExanpria. ‘Thomp.

Rea Muscat of Alexandria. Lind.
Red Frentinac of Jerusalem.
e

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 with
fire-heat.

9. Buacxk Trivot1. 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 flavoured, rich juice.

10. Brack Muscapine. Lind. Thomp.

Black Chasselas
Chasselas noir 2

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. Poitécu.
Morillon Hatif. O. Duh.

De St. Jean.

Schwarzer Frihzeitiger

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. Esrertone. 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 even
better in many situations. It is yet very rare with us, but
merits more general cultivation.

Bunches large, shouldered, like the Black Hamburgh in size.
Berries round, or occasionally flattened, and often indented with
a groove. Skin thick, dark purple, powdered with a thick blue
bloom. Flesh adheres to the skin, of a pleasant, sprightly fla
vour, not very rich.

14. Mitter’s Bureunpy. Lind. Thomp. Speechly.

Miller Grape. Miiller.

Le Meunier. Mullevrebe.

Morillon Taconné. Morone Farinaccio. | of European
Fromenté. Pulverulenta. gardens.
Aleatica du Po. Farineux noir.

Sauvignien noir. Noirin.

A favourite variety, long known and cultivated in all parts
of the world as a hardy grape for wine and table use. It ripens
pretty well in the open air, and is readily known by the dense
covering of cottony down which lines both sides of the leaves,
whence the name miiller’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. Ciorat. 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
fur its very deeply divided leaves, quite unlike those of any

FOREIGN GRAPES. 24)

other sort. It succeeds very well with us in the open air, and
may therefore be considered a valuable sort, but it is greatly
superior in flavour when grown under glass.

Bunches of middle size, long, rather loose. Berries round.
Skin thin, white, with a sweet and pleasant, but not rich fla-
youred juice. ;

’ There is a variety of this grape with red fruit.

16. CuasseLas Musqu&. § Thomp. Duh.

Musk Chasselas.
Le Cour.

A very delicious grape, the highest flavoured Chasselas,
naving much of the flavour of the Muscat of Alexandria.

Bunches of medium size, long and rather loose. Berries
middie 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 Waite Matvasia. Thomp

Morna Chasselas. Mornair blanc. 1}
Early Chasselas. Le Melier. of the
Grove End Sweet Water. Melier blanc. French.
White Melier. Blane de Bonneuil. }

A nice early grape, and a good bearer, which is in fact only
an earlier variety of the Chasselas. It bears very well in the
open air.

Bunches in size and form, much like those of the white Chas.
selas or Royal Muscadine. Berries round, yellowish white.
Skin thin. -Flesh sweet, juicy and agreeable in flavour.
Ripens in August. The leaves are pale green on the upper
side, slightly downy below, cut into five, rather deep lobes.

19. Pirmaston WuiteE Custer. §

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. Berries
middle sized. round. Skin thin, amber colour, occasionauv
tinged with a little russet when fully ripe. Flesh tender, juicy,
sweet and excellent.

20. Royat Muscapine. § Thomp. Lind. Mill.

Amber Muscadine. Chasselas blanc.

Early White Teneriffe. Chasselas de Fontainebleau.

Golden Chasselas. D’ Arbois. aL, 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.
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 e rich and delicious fla-
vour. Ripens here about the 20th of Septem-

Fig. 94. ‘
¥ ber. Wood and foliage stronger than those of

Muscadi
the Sweetwater.

oyal
ne.

21. Scotch WuitE 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 scriptures
as found by the Israelites on the brook of Eschol, the bunches
of which were so large as to be borne on a staff by two men.
It is a very superb looking fruit, and has been grown in this
country to very large size. In England, bunches of it have
been produced weighing 193 lbs. It is much inferiour in fla-
vour to No. 24, and is, perhaps, therefore scarcely desirable in
a small collection.

FOREIGN GRAPES. 242

Bunches enormously large, and regularly formed, with broad
shou.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. VeRDELHO. 'Thomp. Lind.

Verdal.
Verdilhio.
Madeira Wine Grape.

A vigorous growing grape, of good quality, frore Madeira,
which is largely used in that island for making the best wines.

Bunches rather small, loose. Berries small, rather unequal
in size, and often without seeds. Skin thin, semi-transparent,
yellowish-green, a little tinged with russet when veiy ripe.
Juice a little acid at first, but rich and excellent at maturity.

24, Waite Muscat or ALEXANDRIA. § Thomp. Liad.

Frontniae of Alexandria. .
Jerusalem Muscat. ; uae
Malaga.

White Muscat.

Tottenham Park Muscat.

White Muscat of Lunel.

Lunel.

Muscat d’Alexandria.
Passe-longue bi ain Duh.
Passe Mus

Zebibo, ( of Si Sicily.)

The most delicious of all grapes, but requires to 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
Jong, rather loose and irregular. ° Berries,
(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 heetiaa. 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 MALaGa Fig. 95, White Muscat
grape (brought to this country in jars,) as _—9of Alexandria.
synonymous. 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. WuitTe Frontienan. § Lind. Thomp.

White Constantia. Moschata Bianca.

White Frontniac. Moscado Bianco.
Nepean’s Constantia. Moscatel Commun
Muscat Blane. Muscateller.

Raisin de Frontignan. Wiesser Muscateller.
Muscat Blane de Jura. Weisse Muscaten Traube.

The White Frontignan is a very favourite grape, as the
¥v'ny Names, quoted above, by which it is known in various
paris of Europe sufficiently prove. Its hardy habit, uniform
proauctiveness 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, Father thickly set. Skin
thin, cull white or yellow, covered with a thin bloom. Flesh
tendez, with a rich, perfumed, musky flavour.

26. Wuite Sweetwater. Thomo.

Early White Muscadine.
White Muscadine, (of Lind.)
Early Sweetwater.
Stillward’s Sweetwater.
Dutch Sweetwater.
Chasselas Preeoce.
Chasselas Roval.

Water Zoete Blanc.

This grape is better known, and more commonly cultivated
than any other in this country, althougn it is inferior to the
Royal Muscadine. It differs from the latter in having weaker
wood, and open, loose, bunches of a paler colour.

Bunches middle sized, loose or open, usually with many
small imperfect berries, shouldered. Berries of the middle size,
round. Skin thin, clear watery green, rarely becoming amber
except very fully exposed to the sun. Flesh crisp, watery,
sweet, but not high flavoured. Ripens in the open air from the
20th to the last of August—a fortnight earlier than the Royal
Muscadine,

27. 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

Hungary is made. We have ripened it very well in the open
air. Its flavour is good and its aroma peculiarly agreeable.

Bunches of medium size, compact. Berries rounded oval,
closely set. Skin thin, of a dull white. Flesh very delicate,
sweet and perfumed. Leaves deeply 5-lobed, and covered with
a satiny down on the lower surface.

28. WuiTtE Hameureu. Thomp

White Lisbon.
White Portugal.
White Raisin.

‘This is the Portugal grape of commerce which is so largely
exported to different parts of the world in jars. It is not.a high
flavoured though a very showy grape, and will hang a long
time on the vines after 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. Wuite Nice. Thomp. M‘Intosh.

A very large and showy fruit, and, in a vinery with fire-heat,
a very excellent sort. M‘Intosh, an English gardener of repu-
tation, has grown bunches of this the White Nice to the enor-
mous weight of eighteen pounds, and considers it “one of the
noblest of grapes.”

Bunches very large, with loose shoulders. Berries roundish,
medium size, thinly distributed over the shoulders and sides of
the bunch. Skin thin, rather tough, greenish-white, becoming,
finally, a little yellowish. Flesh crisp, sweet, and of very good
flavour. Leaves and wood very strong, the latter remarkably
downy beneath.

30. Wuire Risstine. Thomp.

Schloss Johannisberg.
Rudesheimerberg.
Reissling:

Petit Riessling.
Grosser Riessling.

Rossling.
Kleier Haskins?

The most celebrated grape of the Rhine, producing the cele.
brated hock wines. It is yet little known in this country, but
from its very great hardiness and productiveness, in the cold
districts of its native soil, we hope to find in it a valuable ac.
quisition for 2>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 and
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.

w Maurillan panache.
Maurillan noir panaché.

A very singular grape, the berries being mostly striped with
white and black in distinct lines ; or sometimes half the bunch
will be black, and half white. It bears very well, and is de-
serving a place in the vinery of the amateur. The foliage is
also prettily striped in autumn.

Bunches rather below medium size. Berries medium size,
roundish. Skin thin, striped with white and dark red, or black
Flesh juicy, and of a rich and excellent flavour.

32. Grizzty Frontienan. § Thomp. Lind.

Red Frontignan, (of some.

Grizzly Frontignac.

Red Constantia. 2
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 Rep 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 shoulders, berries perfectly round, and

FOREIGN GRAFES. QAT

deep red, flavour excellent. These two sorts requiré more
careful comparison.

33. Knicut’s VARIEGATED CHAssELAS. ‘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 tbe sun.
Flesh tender, sweet, and pleasant. The leaves die off in au-
tumn of fine red yellow and green colours.

34. Lomparpy. Thomp. Lind. wW
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. Mull.
Chasselas Rouge. Duh.

This grape a good deal resembles the White Chasselas, ex-
cept that the berries are slightly coloured with red. Very rare-
ly, when over ripe, they become a dark red.

Bunches loose, not large ; berries medium size, round. Skin
thin, at first pale green, but when exposed to the sun they be-
ee red. Flesh tender, sweet, and very good. Not very

ardy.

Il. Cultevation 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 considerable
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. Un-
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 them 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 at the
south, especially in Georgia, the fruit is very liable to ret be-
fore ripening, and this is most successfully remedied by ullow-
ing the vines to run very high—in the tops of trees, or «pon a
very tall trellis.

The varieties of native grapes at present grown ara chiefly
either the finer sorts of wild species, or, which is most generally
the case, they are accidentally improved varieties, tuat have
sprung up in woods and fields from wild vines. ‘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
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.

Garpven Cutture. The garden culture of these grapes is
very easy. They grow with vigour in any soil not absolutely
poor, and bear abundant crops in sandy or heavy soils, chough
being of grosser habit than many of the foreign grapes, they
prefer a rather strong and rich soil. One of the first points ts
be attended to in planting them is to secure a perfectly 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 shoois in the shade
of trees or buildings, yet the crops will be small and uncertain,
and the berries will be likely to fall a prey to mildew.

In the second place the vines should be kept withen moderate
bounds, and trained to an upright trellis. The isabella and Ca

SHE GRAPE. 24%

iawba are so rampant in their growth, when young, that the in.
dulgent and gratified cultivator is but too apt to allow them to
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 alsa
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 necéssary 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, has produced 3,000
of grapes in a year.

250 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
befare 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
well 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
to compete with France and Germany in wine-making, some of
our western citizens, aided by skilful Swiss and German yvine-
dressers—emigrants to this country, have placed the fact of
profitable vineyard culture beyond a doubt, in the valley of the
Ohio. The vineyards on the Ohio, now covering many acres,
produce regular, and very large crops, and their wine of the
different characters of Madeira, Hock, and Champagne, brings
very readily from 75 cents to one dollar a gallon in Cincinnati.
The Swiss, at Vevay, first commenced wine-making in the West,
but to the zeal and fostering care of N. Longworth, Esq., of
Cincinnati, one of the most energetic of western 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.

“TI can scarcely now state the present extent of the culture of the grape tor
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. After 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, I am satisfied that the foreign vine can
never succeed with us. Nor do I believe in its acclimation. I have cultivated
the Chasselas for the table for 30 years, and it does not now succeed so well as it
did the first few seasons that I had it. I have 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

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 Catawba grape, as we can mak® 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. Ideem 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 Schuylkill Museadell. 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 usual
with the Tenereiffe.

Ihave now 14 vineyards, under the management of Germans and Swiss, and
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

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 success 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
had from the first grower at the south,) will make a better wine here than in
Carolina.

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 an acre,
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 Germany.”

We that leave six feet between the rows, and use the plough, setting the
plants 3 to 4 feet apart, and training 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, (Pelid-
nota punctata,) and the grape-vine flea-beetle (Haltica chalybea,)
are very destructive to the foliage and buds, and the most effec-
tual remedy is hand-picking when taken in time. But we would
also very strongly recommend again the use of open mouthed
bottles, half filled, (and kept renewed,) with a mixture of sweet-
ened water and vinegar, and hung here and there among the
vines. Indeed, we have seen bushels 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 all 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, ete.

In our first experiments we generally used to add sugar to the juice, but our
Germans, 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 ladd eure I mix it
with the must as it comes frora the press. The wines our climate will best pro-
duce are the Hock wines ; though, from our dry Catawba wine, a skilful wine-
cooper can make all the varieties of sparkling Hock, etc., equal to the imported.
The best Champagne I have ever drunk was made by one of my German tenants,
from the Catawba grape.”

NATIVE GRAPES. 258

grape of 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.) The 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.”

Native Grapes.

1. ALEXANDER’s. 'Thomp. Prin.

Schuylkill Muscadell. Adlum.
——— Muscadine.

Cape Grape.

Spring Mill Constantia. > of Vevay, Jil.
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. It is not unfrequently found, as a seedling, from the
wild Foxgrape, on the borders of our woods. It is quite sweet
when ripe, and makes a very fair wine, but is quite too pulpy
and coarse for table use. ‘The bunches are more compact, and
the leaves much more downy, than those of the Isabella.

Bunches rather compact, not shouldered. Berries of medium
size, oval. Skin thick, quite black. Flesh witu 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

ituations, and should always be planted in a warm exposure.

t is a genuine native sort, (doubtless a natural seedling,) and
22

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
Bence 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.

3. CATAWBA. Adlum. Ken.

Red Muncy.
Catawba Tokay.

This excellent native grape was first introduced to notice by
Major Adlum, of Georgetown, D. C., and was found by him in
Maryland. It probably has its name from the Catawba river,
but it has been found growing at various points from that river
to Pennsylvania. It is one of the hardiest, most productive,
and excellent of our native sorts, either for wine or table use,
and succeeds well in all situations not too cold for grape culture,
In habit of growth, it so closely resembles the Isabella that it is
difficult to distinguish the two, except in the colour and shape of
the fruit. Unless it be very ripe, it is, perhaps, a little more
musky in flavour, than the Isabella.

Bunches of medium size, soméwhat
loose, shouldered. Berries, (fig. 97,) \
round, (or sometimes slightly oval,)
pretty large. Skin rather thick, pale
red in the shade, but pretty deep red
in the sun, covered with a lilac bloom.

Flesh slightly pulpy, juicy, very

sweet, with an aromatic, rich, musky

- flavour. Ripe from the Ist to the 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, kut it
proves, with us, too shy a bearer to be worth cultivation.

NATIVE GRAPES. 253

Ponn’s Seep.ine 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 Society.
It is said to be of superiour quality, and to ripen a fortnight
earlier, which will 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. Evstnsureu. 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
name in Salem co., New-Jersey. It is not a great deal larger

j< than the common Frost grape, in the size of the
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.98. 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. IsaBELLA. 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 Geor’.2
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 VireiniA. Prin. Ken.
Norton’s Seedling.

A native seedling, produced by a cross between 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 Elsingburgh.
Shoots strong and hardy.

9. Missouri.
Missouri Seedling.

This grape we received 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 latter 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. Outro.

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
which all the present stock has originated, were le* ‘n a segar
pox, at the residence of N. Longworth, Esq., Cincinnati, 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, fromr six to ter

} inches, and often fifteen inches in length,

tS rather loose, tapering, shouldered. Ber-

ries, (fig. 100,) small, round. Skin thin,
purple, with a blue bloom. Flesh tender,
and meiting, without any pulp, sweet, and
very excellent.
This grape is a good bearer, requires to
Fig. 100. Ohio. be well pruned, and the wood laid-in thin
and long.

11. SHurtTuerr’s SEEDLING.

A new variety raised by Dr. S. A. Shurtleff, of Pemberton
Hill, near Boston. It is a 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. Scuprpernonc. Prin. Adlum.

Fox Grape.

Bull or Bullet.
American Muscadine.
Roanoake.

Vitis vulpina. Lund.
rotundifolia. Miciz.

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.

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 %*-~» -

THE MULBERRY. 253

OTHER 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. Gimbrede’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 Musea-
dine, Early Black July, Early White Malvasie, Black Prince.

Selection of foreign grapes fora vinery. Black Hamburgh,
White Muscat of Alexandria, White Frontignan, Royal Musca-
dine, West’s St. Peters, Red Frontignan.

Selection of native grapes for a small garden. Catawba,
Bland, Ohio, Lenoir, Isabella.

CHAPTER XVIII.
THE MULBERRY.

Morus, Tourn. Urticacee, of botanists.
Murver, 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 MutzEerry (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 easiy raised

260 THE NUT.

from seed, and may, umloubtedly, be greatly impr.ved by re.
peated reproduction in this way. As it forms a ‘arge 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 Mutperry. We have lately received from Profes-
sor Kirtland, of Cleveland, one of the most intelligent liorticultu-
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 Mu.perry, or English Mulberry, (Morus nigra,
L.) is a very celebrated old fruit tree, originally from Asia,
more or less commonly cultivated in all parts of Europe, but
yet quite rare in this country. Its growth is slow, and it seldom
attains a height of more than 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 incomparably larger and finer than that of
the Red Mulberry, being an inch and a half long, and nearly
an inch across—black, and of delicious flavour.

There are many varieties of the White Mulberry, commonly
cultivated for silk, but which produce fruit of no value.

The best soil for the Mulberry, is a rich, deep, sandy loam.
The tree requires little or no pruning, and is of very easy cul-
ture. It is usually propagated by cuttings, three feet long,
planted in the spring, half their depth in the ground ; cuttings
ee of pieces of the roots will also send up shoots and become
plants.

CHAPTER XIX.
NUTS.
The Evrorean Watnvt, (Juglans regia, L.; Noyer, of the

French; Walnaussbaum, 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 hike 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-
proved in flavour.

The Fixzert, (Noisette, 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 hand.

262 THE PLUM.

some, deeply cut husk. Nut of medium size, oval, compressed 3
husk hairy ; shell thick.; kernel sweet and good.

3. NoRTHAMPTONSHIRE Proxiric. (Thomp.) Ripens early.
Nut of medium size, oblong, husk hairy ; shell thick.

4. Rep Finzert. Easily known from other sorts, by the
crimson skin of the kernel. Fruit of medium size, ovate.
Shell thick. Kernel with a peculiar, excellent flavour.

5. Wuite Fitzert. (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, ee and those with short husks, simply nuts.

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 Curnquarin, or Dwarf Chestnut, common in some parts

of the middle and southern states, is a dwarf species of the
* chestnut, usually growing not more than six to ten feet high,
and bearing fruit of half the size as the common 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 in ary good, light
soil, and may be propagated by grafting, anc! by sowing the
seeds.

CHAPTER XX.’ .

THE PLUM.

Prunus domestica, L. Rosacee, of botanists. ie
Prunvr, of the French ; Bpepnnien: Pomueiy Prugno, Italiar ; Cirueo,
panish.
Tue original parent of most of the cultivated plums of our _
gardens is a native of Asia and the southern parts of Europe,

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-
vourite, etc. ; sorts which equal or surpass in beauty or flavour
the most celebrated plums of France or England.

Uses. The finer kinds of plums are beautiful dessert fruits,
of rich and luscious flavour. They are not, perhaps, so 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. Thé 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 in this form it is
also common in Texas. The Dwarr Texas Pum described by Kenrick is only
this species. It is quite ornamental.

IL. WIiLpb Rep oR YELLow Pium. (P. americana, Marshall.) Fruit roundish-
oval, skin thick, reddish orange, with a juicy, yellow, sub-acid pulp. The leaves
are ovate, coarsely serrate, and the old branches rough and somewhat thorny.
Grows in hedges, and by the banks of streams, from Canada to the Gulf of Mex-
ico. ‘Tree from 10 to 15 feet high. Fruit ripens in July and August.

Ill. The Beacn Puum, or Sand Plum. (P. maratima, Wang.) A }ow shrub,
with stout straggling branches, found mostiy on the sandy sea-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.

204 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 sowarm ~
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
seduced, and all that are of suitable size, planted at once in the
1ursery rows, the smaller ones being thickly bedded until after
nother season’s growth.

The stocks planted out in the nursery will, ordinarily, be ready
for working about the ensuing midsummer, and, as the plum is
‘quite difficult to bud in this dry climate, if the exact season is
not chosen, the budder must watch the condition of the trees,
and insert his buds as early as they are sufficiently firm,—say,
tn this neighbourhood, about the 10th of July. Insert the buds,
if possible, on the north side of the stock, that being more pro.
tected from the sun, and tie the bandage rather more tightly
than for other trees.

The English propagate very largely by layers three varieties
of the common plum—the Muscle, the Brussels and the Pear
Plum, which are almost exclusively employed for stocks with
them. But we have not found these stocks superiour to the
seedlings raised from our common plums, (the Blue Gage,
Horse-plum, &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
erops 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 te
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.

recommend the employment of pure yellow loam or yellow clay,
in the place of manure, when preparing the border or spaces for
planting the plum. Very heavy clay, burned slowly by mixing
it in large heaps with brush or faggots, is at once an admirable
manure and alterative for such soils. Swamp muck is also
one of the best substances, and especially that from selt water
marshes.

Common salt we have found one of the best fertilizers for the
plum tree. It not only gieatly promotes its health and luxuri-
ance, but from the dislike which ost 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 the country, after a flattering profusion of snowy blos-
soms and an abundant promise in the thickly set young crops
of fruit, has the frequent mortification of seeing nearly all, or
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.

m_, 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-
Hie. 101. The cur ther than a single tree, and others believing
io, and its mark. that it flies over a whole neighbourhood. Our

INSECTS AND DISEASES. 267

own observation inclines us to the belief that this insect emi.
grates just in proportion as it finds in more or less abundance
the tender fruit for depositing its eggs. Very rarely do we see
more than one puncture in a plum, and, if the insects are 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 remains
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 larvz remain till the ensuing spring,
when in their perfect form they again emerge as beetles and
renew their ravages on the fruit. It is true that Harris, and
some other naturalists, have proved that the insect does some-
times undergo its final transformation and emerge from the
ground in twenty days, but we are inclined to the opinion that
this only takes place with a small portion of the brood, which,
perhaps, have penetrated but a very short distance below the
surface of the soil. These making their appearance in mid-
summer, and finding no young fruit, deposit their eggs in the
young branches of trees, etc. But it is undeniable that the
season of the plum-weevil is early spring, and that most of the
larve 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 soi]. Almost always the complaint comes from por.
tions of country where the soil is light andsandy. 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 the 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
couple of seasons, has been pretty effectual. Others have re-
ported less favourably of it ; but this, we think, arose from their
trying it too short a time, in 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. Iwas now convinced that I had been in error ; and ¢alling
in assistance, and using a hammer to jar the tree violently, we caught in less
than an hour, more than two hundred and sixty of these insects.” We will add to
this, that to prevent injury to the tree a large wooden mallet should be substituted
for a hammer, and it is better if a thick layer of cloth is bound over its head.

’

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-
dient for the farmer, who bestows his time grudgingly on the
cares of the garden.

3. The use of salt. A good deal of attention has lately been
drawn 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 the 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 time
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 pretty thickly over the surface, when the
punctured 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 will 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 doubt 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 whole
race 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
hard, 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 found 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 ineline 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 eut 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 inerease.
If the trees are considerably attacked by it, it will probably be
necessary to go over them again, about the middle of May,

VARIETIES. 272

but, usually, once a year will be sufficient. If any of the trees
are very much covered with these knots, it is better to head back
the shoots severely, or dig them up and burn them outright, and
it will be necessary to prevail 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 deseribing 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.

es

1. Autumn Gace.

Roe’s Autumn Gage.

A new plum, raised by Wm. Roe,
Esq., of Newburgh, of good quality,
a 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 THE 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.
Abricotee. Duh.
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.

8. ByriELp. 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 of”
August.

4. Buew’s FavovuriTe.

An excellent new plum, raised by that successful grower
{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 far 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, which is long and pointed. Last
of August.

5. BincHam. § Man. Ken. Thomp.

A native fruit, originally from Pennsylvania, and named aftex

"WHITE OR YELLOW PLUMS, 278

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.

6. BLEEcKER’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 Rey. 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-
aS from Yellow Gage by

Fig. 103. Bleecker’s Gage. its longer and stouter stalk.

7. Coz’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:

Q74 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. Flavour rich, sweet, and delicious.

8. Drar 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 Imperatrice. Thomp. Lind.

A hybrid, raised by Mr. Knight, from the White Magnums
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. « 275

* Branches long, smocth. 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 BeEavty.

A good variety. Branches slightly downy. Fruit rather be-
low medium size, roundish-oval, with an obscure suture. Skin
pale whitish-green, marked with numerous small purplish dots,
and covered with a thin bloom. Stalk an inch or more long,
slender, very slightly inserted. Flesh yellow, moderately juicy,
rich, and sweet, separates from the stone, which is small and
pointed. Ripe 24th of August.

11. Dewniston’s Supers. §

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. Emerarp Drop.
A variety produced in our own gardens, from a stone of the

Washington. It is a rich juioy plum, nearly first rate, and a
most abundant bearer.

276 THE PLUM.

Branches long and smootl. Fruit
of medium size, long-oval. Suture
strongly marked, and the fruit 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 Bonum or 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.

Brstiond e, ee ie Claude.

chuyler’s et rosse Reine.

Wilmot's Green Gage. Damas Vert. (=
New Green Gage. of some Sucrin Vert. tens
late Green Gage. nglish Vert Bonne. evo

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 Claude,
having, it is said, been introduced
into that country by Queen Claude,
wife of Francis I. 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. Q77

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 to
the old. That known as the Bruyn Gage, which has been dis-
seminated from the garden of A. Bruyn, Esq., of Kingston, N.Y.,
is only the true Reine Claude, brought by Chancellor 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. Huttnes’ 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,
[t 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, Blum
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. Ripens
middle of August.

18. ImpertaL 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
produced 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 both ends. 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. Jerrerson. §

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 quite—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
long 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. 108. 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, LawreEnce’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. 28]

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 Dryinc. § 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 flesh yellowish, moderately

24*

282 THE PLUM.

juicy, rich and excellent, adheres to the stone. Ripens about
the middle of September, and is a moderate bearer.

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-yellow, 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. Mirapette. 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 origine! type
of this class, we drop that part cf its name.

WHITE vR YELLOW PLUMS.

2838

Branches stout and smooth. Fruit very large, oval, flattened

‘at both ends.

Fig. 111.

Orange Plum.
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 CaTHERIne. § 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-

Skin bronze yellow, marked with roughish white

dots, and clouded with
purplish red near the
stalk. The latter is

three-fourths of an inch
long, rather rough, 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 Martin’s
QueEtscHE. 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

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 the stone. Bears abun-
daatly, and ripens about the 10th of September.

31. Wasnineton. § 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 plum. 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. 285

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 universal attention by the
remarkable beauty and size of the fruit. In 1821, this sort was
first sent to the Horticultural Society of London, by the late
Dr. Hosack, and it now ranks as first in simu all the European
collections.

The Washington has remarkably large, Bee. crurmpled 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 from 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 pheduite 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. Wuite 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.

286 THE PLUM.

33. Waite Macnum Bonum. Thomp. Lind.

Eze Plum.

Yellow Egg. of American

White Eee. gardens.
onum.

Magnum
Yellow Magnum Bonum.) of many Dame Ambert. _
White Mogul. English Dame Ambert blanche. the
Wentworth. gardens. Dame Ambert jaune. 2 aq
White Imperial.* Impériale blanche. we
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-
out 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

we ripe, when it becomes sweet,
Vie ee 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
though the growth of the two trees may not fully agree.

WHITE OR YELLOW PLUMS. 287

34. Wuite Damson. Thomp. Lind.

Late 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.

Perdrigon 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 name.
Thompson, indeed, makes this and the Brignole synonymous,
but the French consider them distinct, the Brignole being larger,
rather yellower, anddryer. 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. 1. 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 ta
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 in a small round cavity.
Flesh deep yellow, rich, sugary
and melting, though sometimes
rather dry; parts freely from the
stone. Ripens rather early, about
the first week in August.

The growth of this plum is not
only very different from the Im-
perial Gage, but the fruit of the
latter is readily distinguished by
its abundant juiciness, its green-
ish colour, and the superiour
sprightliness of its flavour. , Fig. 115. Prince's Yellow Gage.

37. YELuow Gace, [of the English.| Thomp.

Little Queen Claude. Mill. Lind.
Petite Reine Clande. O. Duh.
Reine Claude blanche.

petite espéce.

Small Green Gage. 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. ge: .

RED OR PURPLE PLUMS. 285

Class IT. Red, Blue, or Purple Plums.

38. ApricoTke Rover. Thomp. O. Duh. Nois

The Abricotée Rouge, or Red Apricot plum, is a French 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 each end. Stalk nearly an inch long, set ina slight
cavity. 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 round,
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 Purrte. Floy. Ken.
New-York Purple. Floy.

Brevoort's Purple Bolmar.
Breyoort’s Purple Washington,

Originated by Henry Brevoort, Esq., of New-York, from a
25

290 THE PLUM.

stone of the Washington planted in 1819. It is a nandsoma
and most productive plum, but 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. BLuE PERDRIGON.

Violet Perdrigon.

Blue Perdrigon. : Lind.
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. Bive Imperatrice. § Thomp. P. Mag.

Impératrice. Lind. Mill.
Véritable Impératrice.
Violette.

Impératrice 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 Fmperatrice a slight hollow. Skin deep purple,

RED OR PURPLE PLUMS. 291

covered with a thick blue bloom. Flesh greenish-yellow, pretty
firm, rather dry, but quite rich and sugary, adhering closely te
the stone. Ripens in October, and will hang, in sheltezed situ-
ations, till the middle of November.

The so-called Semtana, or Blue Imperatrice of Boston, has
been considered, until lately, as identical with this plum. It is
an acid, rather harsh fruit, only, fit for preserving, and should
not, therefore, be confoundea with the true Blue Imperatrice,
which is sweet and excellent.

The growth of this spurious tree resembles that of the true
Imperatrice, 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 dryer
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, Coorer’s Lance. Coxe. Thomp.

Cooper’s Large Red.
3 Cooper’s Large American.
La Délicieuse? Lind.

Coxe who first described this plum, says it was raised by Mr.
Joseph Cooper, of New-Jersey, from a stone of the Orleans.
He considers it as a fine large plum, but exceedingly liable to
rot upon the tree, 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
seems 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 Spey oe
with the names of varieties which have no corresponding existence im their

292 THE PLUM.

Branches smooth. Fruit purple, oval, of medium size, sepas
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.

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 flavoured 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,
dotted 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. Stalk about an inch long, rather stout, inserted in
a narrow, small cavity. Flesh orange, not very juicy, but

\
RED OR “URPLi 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, or a
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. Corsr’s Firtp MarsHat.

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 varieties that have been
proved in the United States.

Branches smooth. Fruit of rather large size, round. Skin
pale lilac or pale brown, often dull green on the shaded side,
with much light blue bloom. Stalk half an inch long, set ina
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. CcucEr’s Scarxer. §

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 diasemi-
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.

Branches downy. Fruit rather
larger than a Green Gage, roundish.
oval, with an obscure suture. Skin,
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. Cuzrry. Thomp. Coxe.
Early Scarlet.

Myrobolan.
Ms nian Cherry. of European
irginie. gardens.

D Amerique Rouge.

Prunus Myrobolana. O. Duh. Zind.
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 Myrosotan, of Europe, is

RED OR PURPLE PLUMS. 295

rather larger, and shaped like a heart.’ In all other respects
the same.

Go.pen Cuerry Prum. 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. Ind.

Saint Martin. of the
Saint Martin Rouge. § French.
Prune de la St. Martin. Nozvs.

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.

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. October and November.

52. Cueston. Thomp. Lind.

Matchless. Lang.
Diapreé Violette. 2 ac. to
Violet Diaper. Thomp.

A pleasant, early plum, 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

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.

58. Denniston’s Rep.

A strikingly handsome, new seedling, which has newly come
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 Duty. § 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, who
afterwards resided at Kingston, N. Y. The parent tree was
the common Dutch prune, which this strongly resembles. The
same gentleman’s little parcel of plum stones from “ fader-
land,”’ it will be remembered,
gave origin to Bleecker’s Gage,
one of the finest of our yellow
varieties.

Branches long and smooth.
Fruit of medium size, long-
oval, with little or no suture.
Skin very dark purple, nearly
black, dusted with some blue
bloom. Stalk nearly an inch
long, inserted with very little
cavity. Flesh yellow, quite
juicy at first, but if allowed to
hang on the tree becomes dry,
rich and sweet; it adheres
closely to the stone. <A pro
digious bearer, and a really

Fig. 120. Domine Dull. good fruit. September.

<—

RED O8 PURPLE PLUMS. Qui

85. Damson. Thomp.

Common Damson.
Purple Damson.

Black Damson. -

Early Damson, (of many.)

The common, oval, blue Damson is almost too well known to
1.eed 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,
oval, 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 Suropsnire or Prone 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. Duane’s Purriz. § 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 seed of the Purple Magnum
Bonum. We have seen this fruit, about Albany, confounded
with the varicty just named. The tree is easily known by the
gray appearance of the wood, and large leaves, which are un-
usually woo//y 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-
len on one side of the
suture. Skin reddish-pur-
ple 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 Egg 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 little acid, and without flavor’; separates from the long
pointed stone. [The author of the American Orchardist says,
“ flavour superior !’?]

58. Diaprke Rovce. § Thomp. Poit. O. Duh.

Roche Corbon.
~“Mimms.
Imperial Diadem.

ac. to
Thomp.

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 this climate, we give the following description and
outline diawn from the fruit, as produced by us. t

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.

59. Extrrey. 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. ForHerincuam. 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, with 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
little 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.

* Eighteen hundred dollars have been received by a single farmer in thir

wicinity, for a single season’s crop of this plum. Having some affinity to the

m, it is, in some districts, liablo to the knots, but trifling care will soon
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
im 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, ii
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 fia-
vour, mixed with a slight acid, and adheres to the stone. Second
quality. Middle of August.

64. Hottanp. 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 fiat.
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

302 THE PLUM.
66. Howet.’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 frorn
Mr. B. Howell, of Newburgh, N. Y., who brought the parent
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
littie 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 ImperatriceE. § 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 moderately long and thick. Flesh
greenish-yellow, sweet, juicy and rich, mostly adhering to the
stone, which is rather small. Ripens early in October, and
may be kept till Christmas, gradually becoming dryer and more
sugary. 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. lrattan 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. 303

To this we will add that the Morocco (with downy shoots) ig
oiten mistaken for this plum in this country.

69. Lomparp. 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 Bleecker’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.

~ -
Se ee ow

~

70. Lone ScarLet.

Scarlet Gage.
’ Red Gage, (incorrectly, of some.)

Abright red, oblong fruit, very handsome upon the tree, which
usually hangs heavy laden with its fruit. It is a native of this
om of the Hudson, and has been disseminated by us. It is a

ittle 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, oblong-obovate, swol-
len on one side of the suture, and tapering to the stalk. Skin
bright red in the sun, pile yellowish-red on the shady side,

804 THE PLUM.

eovered 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. |
It adheres to the stone. Last of August.

71. Orteans. Lind. Thomp.

Monsieur. of the
Monsieur Ordinaire. i 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 better Ame-
rican sorts. Asa 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 little
after the middle of August.

72. OrLEANS, Earty. Thomp. Lind.

New Early Orleans. Monsieur Hatif.

New Orleans. Monsieur Hatif de | of the
Grimwood’s Early Orleans. Montmorency. 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.

Witmor’s New Earty Orzeans, (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. Orteans, 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 plums,

* Described, by 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
ago by Mr. Smith, of Gowanus,
Long Island. It is one o. the
most vigorous of all plum 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
plums. It is deservedly a fa-
vourite in American gardens. Fig. 125. Smith’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. IsaBeLta. Thomp.

This 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
suppose ; 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
stone. Last of August.

26*

308 THE PLUM.

75. Kirxe’s. Thomp. Lind.

Kirke’s plum is a variety which came to us from England,
where it was first brought into notice by Mr. Kirke, the nur.
seryman at Brompton. ‘Tts 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 flavour. 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. fil.

Black Damask. Fors.

Italian Damask, (tncorrectly, 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 with a pale thin bloom. Stalk half an
inch long, rather stout. Flesh greenish-yellow, adhering slight-
ly to the stone, juicy, with a smart, rich flavour, becoming quite
sweet at maturity.

77. Nectarine. Thomp. Lind.

Caledonian. Peach Plum. ; incorrectly
Howell’s Large. Prune Péche. § of some.
Jenkins’ Imperial. Louis Philippe.

A fine lcoking fruit, probably of English origin, and confound-
ed by some with the Peacu Pium* of the French. Its size, and
handsome appearance, will always give it a place in the plum
orchard, but it must be confessed that it will hardly rank as a
first rate dessert fruit, being decidedly inferiour to the Columbia,

* For the trre Peacn PLum, See Supplement.

a 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 the
15th of August.

Mr. Rivers has lately sent to this country trees of the Peacu
Pium, which he says is the Prune Péche of Brittany, superiour
to, and quite distinct from the Nectarine.

78. Précoce ve Tours. § O. Duh. Thomp. Lind.

Early Tours.

Early Violet. A
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 United
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. PurpLe 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

Mig. 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 flayour. It is more juicy and
melting than the Purple Gage—and has some affinity to the
Diapreé Rouge, or Mimms. It should have a place in every
garden, as it bears well, and is very hardy. In the nursery
it has the dwarfish habit of the Green Gage, but more slender
shoots.

Branches nearly smooth, short-jointed. Fruit medium size,
often large, roundish-obovate. Suture none. Skin light brown
in the shade, brownish-purple in the sun, dotted with numerous
golden specks, and dusted with thin, light blue bloom. Stalk
three-fourths to one inch long, set in a very slight depression.
Flesh pale, greenish, very juicy, tender, melting, with a 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. PurrLe Gace: § Lind. Pom. Mag.

Reine Claude Violette. Thomp. Nois.
Die Violette KGning Claudie. Sickler.
Violet Queen Claude.

The Purple Gage holds the
first place for high flavour
among purple 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 VLUMS, Bay

81. Ponp’s SEEDLING.

Pond’s Purple. Ken.

A productive plum of only second quality. It was brought
into notice by Mr. Samuel Pond, a nurseryman near Boston,
but the original tree grew in the garden of Henry Hill, 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. Proty’s Earty 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.

838. Prune D’Acen. Nois.

D’ Agen. Thomp. Agen Datte.
Prune d’Ast. St. Maurin.
Robe de Sergent. Prune de Brignole, (uf 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 Lona Buve. §

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; _
ness, added to the fact that it bears most abundant crops, make —
it @ good market fruit. .

310 THE PLUM.

2, 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 long
and pointed. First to last of
September. Ripens gradu.
ally, and bears carriage well.

85. QuEEN Motuer. Thomp,
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 Quetsche. Zwetsche.

True Large German Prune. Quetsche Grosse.

Turkish Quetsche. Prune d’ Allemagne. ac. to
Leipzic. Quetsche d’Allemagne Grosse. { Themp.
Sweet Prune. Damas Gros.

Damask. Covetche.

Imperatrice Violette. ;
Imperatrice Violette Grosse. » incorrectly, of some.
Damas Violet Gros.

So many plums are cultivated under the name of German
Prune, that it is difficult to fix this fickle title, a cireumstance
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, w hile it, of course, gives
rise to many shades of character. It is a valuable class of
plums, of fair quality for the table. but most esteemed for dry

RED OR PURPLE PLUMS. 811i

ing and preserving—abundant bearers, and hanging long on the
tree. The common German Prune is described as follows.

Branches smooth. Fruit long-oval, near two inches long,
peculiarly swollen on one side, and drawn out towards the stalk.
Suture distinctly marked. Skin purple, with .a thirk blue
bloom. Stalk three-fourths of an inch long, slender, slightly
inserted. Flesh firm, green, sweet and pleasant, separates
from the stone, which is flat, very long, and a little curved.
Ripens about the 10th of September. .

This prune is, perhaps, the most universal and most valuable
fruit tree in Germany, Hungary, Saxony, and all central Eu-
rope. 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 tree, it
may be worth trial on a large scale.

The Austrian Quertscue, Thomp, (Quetsche de Bréme, Bre
men Prune,) is a sub-variety, much like the foregoing, purple,
a freestone, of rather better flavour, and ripening somewhat
later.

Sr. James’ QuETscHE, 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. Royvate. O. Duh. Thomp. Nois.
La Royale. Lind. Hooker.

The Royale, a French variety,

ts undoubtedly one of the richest
lums. It is peculiarly crisp, with
a very 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
very downy shoots have a gray
or whitish appearance. It bears
regularly, but moderately, and,
though not fit for the orchard, it is
a@ first rate garden fruit.

Fruit of medium size, often quite
large ; round, lessening a little 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

312 : 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 of
September. ;

88. Rep Perpricon. Lind. Fors.

Perdrigon Rouge. Nois.

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 lilac 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 Macnum Bonum. Lind. Thomp. Mill.

Purple Egg. Impériale Violette.

Red Imperial. Impériale Rouge.

Imperial. Dame Aubert Violette. = the
Purple Magnum Bonum. Impériale. ench.
Florence. Prune d’ceuf.

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 isa much better plum, and is easily distinguished,
even when not in fruit, by its very gray, downy shoots.

RED OR PURPLE PLUMS. o13

90. Royare 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 smali
white depressed point. Skin lively red in the shade, deep vio-
let in the sun, with many minute golden dots, and coated with
a thick blue bloom. Stalk half to three-fourths of an inch long,
stout, set in a narrowcavity. Flesh greenish, rather firm, with
a rich, high flavoured, abundant juice. It adheres closely to
the stone, which is large, oval, and flattened.

$1. Royate HAtive. § 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-
eeived 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 very vigorously, and is distinguished, when young, by
‘ts deep green, crimped foliage. A

Branches dark reddish, smooth, Fruit about as large as the

27

$14 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. Flesh
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 Scarwet, (which see,) some-
times called Red Gage, or Scarlet
Gage. ]

Fig. 130. Red Gage.
93. River’s Ear.y.

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 prolific
than that variety.

«“ River’s Early, No. 1,” has downy shoots; No. 2, has
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 the same time,
or a little earlier. It is very different from the oval plum, in-
correctly known as the Semiana 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 melt-
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 Blue Imperatrice.

RED OR PURPLE PLUMS. 315

95. SHarp’s Emperor. Thomp.

Denyer’s Victoria ?
Queen Victoria ?

_A beautiful new plum from England, which will prove an
addition to our collection. It bears abundantly, and has a
peculiarly tender stone.

Branches strong, downy, and foliage large. Fruit quite
large, roundish-oval. Skin, when exposed, of a fine bright,
lively red, paler in the shade, with a delicate bloom. Flesh
deep yellow, separates from the stone, of a pleasant, moderately
rich flavour. Middle and last of September.

Denyer’s Victoria resembles this, but we require another trial
before pronouncing them identical.

96. THomAs.

A new plum, of a lively, deep salmon colour, with a red
cheek ; a very attractive contribution to the dessert, though 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. It 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. Virein. Thomp.

Lately received from England, where it has the reputation
of bearing “some resemblance to the Reine Claude Violette,
though scarcely so rich.” It has not yet been tested here.

Branches smooth. Fruit of medium size, roundish. Skin
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 Dousiz Fiow-
ERING StoE. It is a largé 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 Stok, 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 blossoms.

The Dovsie-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’ soils, 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 suitable 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.

Pp communis, L. Rosacee, of botanists.
Power, of the French; Birnebarm, German; Peer, Dutch; Pero, 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 two or three
centuries ago. In its wild state it is one of the most austere of
all fruits, and a choke: pear of our fields, really a great improve-
ment on the wild type, seizes ones throat with such an unmer-
ciful 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 all pears, he says, the Costumine is the most de-
licate and agreeable. The Falernian pear was esteemed for
its juice; and the Tibernian, because it was preferred 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, “all pears whatsoever are but a
heavy meat, unless they are well boiled or baked.”

In fact the really delicious qualities of this fruit were not
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
crossing 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, 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 the: cli-
mate of the nort!iern states to this fruit.

The pear tree is not a native of North America, but was in-

* Arboretum Brittanicum.
Q7*

818 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
1840 it yielded 140 bushels. It is enormously productive al-
ways ; the fruit is pretty large, ripening in early autumn, and
is of tolerable flavour.* Another famous specimen, perhaps
the oldest in the country, is the Stuyvesant Pear tree, originally
planted by the old governor of the Dutch colony of New-York,
more than two hundred years ago, and still standing, in fine
vigour, on what was once his farm, but is now the upper part of
the city, quite thickly covered with houses. The fruit is a 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 parts 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 several places in our eastern states, we understand, perry
is now annually made in considerable quantities. The fruit

* Rev. H. W. Beecher, in Hovey’s Magazine.

GATHERING AND KEEPING. $19

should be ground directly after being gathered, and requires
rather more isinglass—(say 14 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 which are only second or third rate, when
ripened on the tree, but possess the highest and richest flavour
if gathercd 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 as
long as possible, until the nights become frosty. They should
then be wrapped separately in paper, packed in kegs, barrels,
or small boxes, and placed in a cool, dry room, free from frost.
Some varieties, as the D’Aremberg, will ripen finely with no
other care than placing them in barrels in the cellar, like
apples. But most kinds of the finer winter dessert pears,
should be brought into a warm apartment for a couple of
weeks before their usual season of maturity. They should be
kept covered, to prevent shrivelling. Many sorts that are com-
paratively tough if ripened in a cold apartment, become very
melting, 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 nieciegs to have a small room set apart, and fitted up
with shelves in tiers, to be used solely as a fruit room.

820 THE PEAR.

Propacation. The finer sorts of pears are continued or in
creased, by grafting and budding, and the stocks, on which te
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 dificult 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 root and top. A mellow, rich
soil, whose depth ensures a supply of moisture, will give strong
seedlings, which are always, at two years growth, fit to go inta
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. Budding 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. 321

It also comes rather earlier into bearing. Grafting on the
mountain ash is thought to rendey the pear more hardy, and i:
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 to
the small garden of the amateur, than to the orchardist, or him
who desires to have regular large crops, and long-lived trees.
The dwarf tree is usually short-lived, seldom enduring more
than a dozen years in bearing—but it is a pretty, and 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, from the nur-
sery. Small, thrifty plants, five or six feet high, are much to
be preferred.

SoIL, SITUATION, AND cULTURE. The best soil for this fruit
tree, is a strong loam of moderate depth, on a dry subsoil. The
pear will, indeed, adapt itself to as great a variety of soils as
any fruit tree, but, in unfavourable soils, it is more liable to
suffer from disease, than any other. Soils that are damp during
any considerable portion of the year, are entirely unfit for the
pear tree ; and soils that are over-rich and deep, like some of the
western alluvials, force the tree into such over luxuriant growth,
that its wood does not ripen well, and is liable to be killed by
winter blight. The remedy, in this case, consists in planting
the trees on slightly raised hillocks—say eight inches above the
level of the surface, and using lime asa manure. Soils that are
too light, on the other hand, may be improved by trenching, if
the subsoil is heavier, or by topdressing with heavy muck and
river mud, if it is not.

In aclimate rather cold for the pear, or on a cold soil, it is
advantageous to plant on a southern slope, but in the middle
states, in warm soils, we do not consider a decidedly southern
exposure so good as other, rather cooler ones.

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 quenoutlle
or distaff training, an interesting mode of rendering trees very

roductive 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 is usually planted about thirty
feei 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 good condition. This, as it promotes
steady and regular growth, is far preferable to occasional heavy
manuring, which, as will presently be shown, has a tendency to
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 toa 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, ocea-
sionally, little damage to a few branches, but often, also destroy-
ing, in a day or two, an entire large tree ; this disease has been,
at different times, the terror and despair of pear growers. Some
parts of the country have been nearly free from it, while
others have suffered so much as almost to deter persons from ex-
tending the cultivation of this fine fruit. For nearly an hun-
dred years, its existence has been remarked in this country, and,
until very lately, all notions of its character and origin have
been so vague, as to lead to little practical assistance in 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 frozen-sap blight.

1. Tue insect BLigHT. The symptoms of the insect blight
are as follows: In the month of 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. If the branch
is allowed to remain, the disease sometimes extends a short dis-
tance further down the stem, but, usually, not much further than
the point where the insect had made his lodgment. The imsecf
which causes this blight, was first discovered by the Hom. Johw
Lowell, of Boston, in 1816, and was described by Professor Peek,
under the name of Scolytus pyri. lt is very minute, being

\ INSECT BLIGHT. $23

scarcely one-tenth of an inch long; and it escapes from the
branch almost as soon as, by the withering of the leaves, we
are aware of its attack ; hence, it is so rarely seen by careless
observers. In the perfect state, it is a very small beetle, deep
brown, with legs 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 egg some time in July or August, either
behind, or below a bud. Whether the egg hatches at once, we
are not aware, but the following spring, the small grub or larva
grows through the sap wood or tender alburnum, 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 transforraation, 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 nerdle or pin.

It is well to remark here, that the attack of this blight insect
is not eonfined to the pear, but in some parts of the country we
have observed it preying upon the apple and the quince in the
same manner. In the latter tree, the shoots that were girdled,
were shorter, and at the extremities of the branches only ; not
leading, therefore, to such serious consequences as in the pear.

The ravages of the insect blight, we are inclined to think, do
not extend much below the point where the insect has deposited
its egg,a material point of difference from the frozen-sap blight
which often poisons the system of the whole tree, if allowed to
remain, or if, originally, very extensive.

The remedy for the insect blight is very distinct. It is that
originally suggested by Mr. Lowell, which we and many others
nave pursued with entire success, when the other form of the
disease was not also present. This remedy consists, at the very
li 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 Scolytus is now about emerging from his
burrow, and will speedily escape us, to multiply his mischief

324 THE PEA.

elsewhere. If there is much appearance of the insect blight,
the tree should be examined every noon, so long as there are
any indications of disease, and the amputated branches carried
at once to the fire. .

I]. Tue rrozen sap BLIGHT. 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 extrominaey ot
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 diber,)
forming a deposite of new wood orf 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 begomes thick and clammy, so as to descend with
difficulty ; it chokes up the sap-vessels, freezes and thaws

* 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
autum: of 1843, which preceded the extensive blight of the past season.

FROZEN-SAP BLIGHT. 325

again, loses its vitality, and becomes dark and discoloured, and
in some cases, so poisonous, as to destroy the leaves of othet
plants, when applied to them. Here, along the inner bark, it
lodges, and remains in a thick, sticky state, all winter. If it
happens to flow down till it meets with any obstruction, and 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, for 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-
cent 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 bark in spots,
remains through the winter in a thick semi-fluid state, so as to
be capable of being taken up in the descending current of the
next summer. When, on the other hand, it collects in suflicient
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 this form of blight is common in Europe, but the fol-
lowing extract from the celebrated work of Duhamel on fruit trees, published in
1768, would seem to indicate something very similar, a long time ago.

“ The sap corrupted by putrid water, or the excess of manure, bursts the cellu-
lar membranes in some places, extends itself between the wood and the bark,
which it separates, and carries its poisonous acrid influence, to all the neighbour-
ing parts, like a gangrene. When it attacks the small branches, they should be
cut off ; if it appears in the large branches or body of the tree, all the cankered
parts must be cut out down to the sound wood, and the wound covered with com-
position. If the evil be produced by manure or stagnant water, (and it may be
= soquae by other causes,) the old earth must be removed from the roots, and

resh soil put in its place, and means taken to draw off the water from the roots
But ifthe disease h7s made much progress on the trunk, the tree is lost” Traité
des Arbres Fruitiers, vol. 1), p. 109.

28

$26

perhaps continue to grow the whole season and bear fruit, as if
nothing had happened to it, drying down to the shrivelled spo
of bark the next spring. The effect, in this case, is precisely
that of girdling only, and the branch or tree will die after a
time, but not suddenly.

From what we have said, it is easy to infer that it would not
be-difficult on the occurrence of such an autumn—when sudden
congelation takes place in unripened wood—to predict a blight
season for the following summer. Such has several times been
done, and its fulfilment may be looked for, with certainty, in all
trees that had not previously ripened their wood.*

So, also, it would and does naturally follow, that trees in a
damp, ricn soil, are much more liable 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 luxuriance checked by root-pruning.

Again, those varieties of the pear, which have the habit of
maturing their wood early, are very rarely affected with the
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
interesting article by the Rev. H.W. Beecher, of Indiana, one of the most intelligent
observers in the country. Mr. Beecher not only agrees in the main with
us, but he fortifies our opinion with a number of additional facts of great
value. We shall extract some of this‘testimony, which is vouched for by Mr
“i and for the publication of which the cultivators of pears owe him many
thanks.

“Mr R. Reagan of Putnam county, Ind., has for more than twelve years, sus-

ected that this disease originated in the fall previous to the summer on whick
it declares itself. During the last winter, Mr. Reagan predicted the blight, as
will be remembered by some of his acquaintances in Wayne Co., and in his
pear orchards he marked the trees that would suffer, and pointed to the spot
which would be the seat of the disease, and his prognostications were strict!
verified. Out of his orchard of 200 pear trees, during the previous blight of 1832,
only four escaped, and those had been transplanted, and Lad, therefore, made lit-
tle or no growth. ‘

Mr. White, a nurseryman, near Mooresville, Ind., in an orchard of over 150
trees, had not a single case of blight in the year 1844, though all around him its
ravages were felt. What were the facts in this case? His orchard is planted
on a mound-like piece of ground, is high, of a sandy, gravelly soil; earlier by a
week, than nursery soils in this country; and in the summer of 1843, his trees
o— through the summer, ripened and shed their leaves early in the fall, and

uring the warm spell made no second growth.”

FROZEN-SAP BLIGHT. 327

not more jixbie than many others. The Seckel pear is cele
brated for its general freedom from blight, which we attribute
entirely, to ns habit of making short jointed shoots, and ripen-
ing its wood very easly.

To distinguish the blight of the frozen sap from that caused
by the attack of the Scyluius pyri, is not difficult. The effects of
the latter cease beiow the spot where the insect has perforated
and eaten its burrow in the branch. The former spreads
gradually down the brunch, which, when dissected, shows
the marks of the poisou in the discoloration of the inner
bark and the pith, extenuing down some distance below the ex-
ternal marks of injury. Ifthe poison becomes largely diffused
in the tree, it will sometimes die outright in a day or two; but
if it is only slightly present, it will often entirely recover. The
presence of black, dry, srivelled 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 really 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
continually suffering from it.

The first point then should be to secure a rich but dry, well
drained soil. Cold aspects and soils should be avoided, as likely
to retard the growth and ripening of the wood.

The second is to reject, in blighted districts, such varieties as
have the habit of making wood late, and choosing rather, those
of early habit, which ripen the wood fully before autumn.

Severe summer pruning, should it be followed by an early
winter, is likely to induce blight, and should therefore be avoid.
ed. Indeed, we think the pear should always be pruned in
winter or early spring.*

* The only severe case of blight in the gardens here, during the summer of
1844, was in the head of a Gilogil pear—a very hardy sort, which had never be

328 THE PEAR.

As a remedy for blight: actually existing in a tree, we know
of no other but that of freely cutting out the diseased branches,
at the earliest moment after it appears, The amputation should
be continued as far down as the least sign of discoloration, and
consequent poisoning is perceptible, and it should not be neg.
lected a single day after it manifests itself. A still better
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, from the nature
of the season and soil, that a late autumnal growth will take
place. we recommend laying bare the roots of the trees for two
or three weeks. Root pruning will always check any tendency
to over-luxuriance in particular sorts, or in young bearing trees,
and is therefore a valuable assistance when the disease is 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 te
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 Se/andria cerasi of Harris.
It appears on the upper side of the Jeaves of the pear tree, from
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 oil 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 prunes and
headed back, which threw it into late growth. The next season nearly the whole
remaining part of the tree died with the frozen-sap blight.

* See page 4.

VARIETIES. 329

morning, to have an excellent effect in ridding the trees cf this
vigilant enemy.

Varieties. ‘The varieties of pear have so multiplied within
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 Soeiety 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 differ-
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 o/d
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
bear testimony to the doctrine. We should be glad to show

* The most successful cultivator of pears in this country, whose collection
comprises hundreds of varieties, lately assured us, that if he were asked to name
all the sorts that he considered of unvarying and unquestionable excellence in all re-
spects, he could not count more than 20! [t 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 difference in taste, as to the merits of a given
sort; there are also some sorts so productive, or handsome, &c., that they ara
highly esteemed, though only second rate. In a work like the present, we are
also obliged to describe many sorts of second quality, in order to assist in identir
fying them, as they are already in general cultivation.

330 THI. PEAR.

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 ten
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 climate, many sorts of pear have become
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 ; smai/, as the Seckel.
With regard to form, pyriform, as the Beurré Bose ; 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.

IWaveres

Pyriform. Obovate. Turbinate, Roundish.
Fig. 131. Forms of Pears.

With regard to the texture of the flesh; Dduttery, 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. Amtré Joannet. Thomp,

Early sugar, Pom Man.

Sugar Pear. Joannette.
Harvest Pear. St. Johns Pear.
St. Jean. Archduc 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. 331

France, whence it originally comes, about St. John’s day—
whence the name, Joannet. It is a pleasant, juicy fruit, of
second quality, and lasts but a few daysin perfection. It opens
the pear season, with the little Muscat, to which it is superiour.
Fruit below the middle size, regularly pyriform, tapering to the
stalk, which is an inch and a half long, and thickest at the point
of junction. Skin very smooth, at first light green, but becomes
bright lemon color at maturity-——very rarely with a faint blush.
Calyx large, with reflexed segments, even with the surface.
Flesh white, sugary, delicate and juicy at first, but soon becomes
mealy; seeds very pointed. Head of the tree open, with a few
declining branches.

2. AmsBrosia. 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. Skin
smooth, greenish-yellow, thickly dotted with small gray specks,
and a little russetted. Stalk about an inch and a half long,
slerder, and placed in a rather broad cavity. Calyx closed, set

332 THE PEAR.

in a moderately deep basin. Flesh buttery and melting, witha
sweet, rich, perfumed flavour. Last of August and first of
September.

3. Brioopgoop. § 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 cireum-
stance of its having been
brought into notice about
1835, by the Jate 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, ané 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
25th of July to the 10th of August.

THE PEAR. 333

4. Bevrré Haccerston. Man.

No.8 of Van Mons. Man.

This is one of Van Mons’ Seedlings, sent with others to our
American pomologist, the late Mr. Manning, with permission to
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. Bercamot, Earty. Thomp. Lind. P. Mag.

A second rate, French sort. Fruit of medium size, roundish,
rather flattened, and a little angular towards the eye. Skin
ale yellowish-green, with a few streaks of dull red in the sun.
talk rather thick, a little more than an inch long, set in a shal-
low cavity. Calyxmoderately sunk. Flesh quite juicy, crisp,
with a pleasant, sweet flavour. Ripe about the 20th of August.

6. Bercamor, 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 isof 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. Bergamot, Hamppen’s. Thomp.

Summer Bergamot. Lind. Mill
Bergamot d’Eté. O. Duh.
Bergamotte d’ Angleterre.
Scotch Bergamot.

Fingal’s.

Ellanrioch.

ac. to
Thomp.

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.

334 THE 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. BeLitepe Bruxettes. Nois. Thomp,

Belle d’ Aout.

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. Bartierr, on WitiiAms’ Boncuretien. § Thomp. Man.

Bartlett, of all American gardens.
Williams’ Bonchretien. T'homp. Lind.
Poire Guillaume, of the French.

This noble pear is, justly, one of the most popular of all the
summer varieties. Its size, beauty and excellence, entitle it to
this estimation, apart from the 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 became so universally known as the Bartlett
pear, that it is impossible to dispossess it now.* It suitsour cli-
mate admirably, ripening better here than in England, and has
the unusual property of maturing perfeetly 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

ae first imported tree in Mr. Barilett’s grounds, was sent from England

.

SUMMER PEARS. 335

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.)
en 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,
is its hardiness in a cold climate.

386 - THE PEAR.

Fruit middle sized, obovate, regularly formed. Skin lignt
yellow, tinged with brown in the sun. Flesh white, buttery,
sweet, and of a tolerably pleasant favour. August.

11. Cirron. Wilder. MSS.

One of Gov. Edwards’ seedlings, lately originated at New-
Haven. The trial of two seasons indicates that it is nearly, if
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.

A very 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 aa
about the middle of August. No. 135, Dearborn’s Seedling.

13. Dovenné v’Eté. Nois. Bon. Jard.

Summer Doyenné,

The Doyeénné 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. 327

the sun. Stalk short, thick, and fleshy. Calyx small, closed,
basin 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
dantly, 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 Cutset. Thomp. Fors. Lind.

Green Sugar. ; 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.

15. Hesset. 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-
green, strongly marked with numerous dots, which give it a
brownish, 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. JARGoNELLE, (of the English.) Thomp. Lind. P. Mag.

Epargne. O. Duh. Poit. Pom. Man.
Grosse Cuisse Madame.

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
the fruit more perce plete that name - the eonthueatte there is no doubt that

338 THE PEAR.

“the best of its season.” We think, that no man will hesitaty
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-yel-
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
habit. Ripens the Fig. 135. English Jargonelle.
last of July and first of August.

it was introduced originally from France. Antiquarians derive its name from
Gergon, Italian, a cor;uption of Grecum, whence Merlet pa fag it to be the
Numidianum Grecum of Pliny, and the Greculum of Macrobius. This, if cor
rect, would prove it to be = very ancient sort.

SUMMER PERS. 839

The common CurssE Mapame of the French authors and
gardens, is an inferiour and smaller variety of Jargonelle, not
worth cultivating. It has long, straight, rather slender, brown-
ish-red branches, while the true Jargonelle has long straggling,
dangling branches. The blossoms of the latter are also un
usually large. [See also Windsor Pear.]

17. JaRGoNELLE, (of the French.) Thomp.

Bellisime @’Eté. O. Duh. Nois. Red Muscadel. Lind. Mill
Supréme. Sabine d’Eté.

Bellissime Supréme. | of French Summer Beauty. Pom. Man.
Bellisime Jargonelle. { gardens. een Red Cheek. 2 of many Ame-
Vermillion d’Eté. 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 than 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, while 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 in a 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. JutieENNE. Coxe.
Man.

A handsome summer
pear, which so much re.
sembles the Doyenné on
St. Michael, as to be
called, by some, the Sum-
mer St. Michael. Itisa
beautiful and most pro-
ductive fruit, and comes

into bearing very early.
Fig. 137. Julienne. It is often of excellent

346 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 slightly
sunk, but often a little plaited. Flesh white, rather firm at
first, half buttery, sweet, and moderately juicy. Ripens all the
month of August.

Coxe considered this synonymous with Archidue d’Eté of
Duhamel and Lindley—the Ognonet pear, a distinct and inferiour
fruit, with a brownish cheek, and 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. Limon. 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 long, 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. Littte Muscat. Thomp. Lind. Mill.

Little Musk. Muscat petit.
Primitive. Core. Sept-en-gueule. ; O. Duh.
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. 341

Fruit very small, turbinate. Skin yellow, 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 Mba 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. MapELEINE, or Crrron DEs Carmes. § Lind. P. Mag. Thomp

Madeleine. Nois. Green Chisel. Hopratons : dene some
Citron Carmes. O. Duh. Early Chaumontelle.
elen.

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. :
Tt 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
mches, set on the side of a
‘small swelling. Skin smooth,
pale yellowish-green, (very Fig. 133. Madeleine.
29*

$42 THE PEAR.

rarely, with a little brownish blush and russet specks around the
stalk.) Calyx small, in a very shallow, furrowed basin, Flesh
white, juicy, melting, with a sweet and delicate flavour, slightly
perfumed. Middle and last of July.

28. Muscapine. §

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 was named.
Its history is un-
certain, and it is be-
lieved to be a na-
tive. 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 in a well formed, small cavity. Calyx with re-
flexed segments, set ina shallow basin. Flesh white, buttery
and melting, with an agreeable, rich, musky flavour. Last 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 a cheek of fairest brown, becoming red in the sun.
Stalk nearly an inch long, inserted in a round, regular hollow.
Calyx stiff, basin moderately sunk. Flesh white, juicy,
breaking, of yery delicate; agreeable flavour. Last of August.

SUMMER PEARS. 343

25. Rovsseret Hatir. OU. Duh Thomp.

Early Catherine. Core. 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
long. 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. Rousseter ve Ruins. 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 eur Seckel. There is a
pretty strong resemblance in
the colour, form, and flavour
of the two fruits, but the
Seckel is much the most de-
licious. The 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
russetty specks. Stalk rather
more than an inch long, cur-
ved, and inserted without de- _— Fig, 140. Rousselet de Rheims.
pression. Calyx spreading, set even with the fruit. Flesh

844 THE PEAR.

breaking or half buttery, with a sweet, rich, aromatic flavour
Ripe at the beginning of September.

27. Suear Tor. Thomp.

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 France Réat. § Thomp. Lind. P. Mag.

Franc 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. Réal
is a Spanish gold
coin, and we pre-
sume, this fruit must
have been named
from its sterling 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 Réal. rounded, light co-

a oe,

SUMMER PEARS. 845

loured leaves. It is hardy, and bears admirably in all xinds
of soil.

Fruit of medium size, obovate, but largest in the middle, und
tapering each way. Skin green at first, becoming pale yellow-
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 ina furrowed basin, Flesh
white, fine grained, buttery and melting, with a rich, sugary,
excellent flavour. Core large. Ripe early in September.

29. Sanspeau, on 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.
one of the Germans.
on. wrongly, Q
Epine WE. § ol f
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
size, round, flattened at Fig. 142. Summer Rose.

346 THE PEAR.

both ends. Skin faint yellow, blended and speckled with russet
in the shade, with a red russet cheek, marked with brown dots,
Sta < 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. Sucrie p—E Hoyerswerpa. 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. EpineE D’Ere. 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.

Fruit 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. Last of August and first of September. Set with little
or no eavity.

33. Summer Bon Curétien. Mill. Thomp. Lind. P. Mag.

Bon Chretien d’Eté. O. Duh. Summer Good Christian.

_ Musk Summer i ease Coze.
ratioli. Sommer Apothekerbirne.

Gratioli d’Eté. Chat Sommer Gute Christenbirne. of the

Gratioli di Roma. Die Sommer Christebirne.

Large Sugar, of some.

This is one of the oldest pears, having been cultivated for the
last two centuries, all over Europe. It is common with us,
but the stock is generally somewhat diseased. 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,

OO

SUMMER PEARS. 347

Fruit large, irregularly bell-shaped or pyriform, with swollen,
knobby 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 Sr. Germarm. Thomp.

Short’s Saint Germain.
Saint Germain de Martin.
St. Germain d’Eté. N. Duh.

A pleasant, juicy, summer pear, of second rate flavouf, 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, sweet,
with a very slight acid, and very good.

35. VauL&e Francue. 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. It 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
_ Bkin yellowish-green, dotted with small green specks, and tinged

348 THE PEAR.

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. Witutams’ Earty. § Man.

A native fruit,
which originated
on the farm of
Mr. A. D. Wil-
liams, of Roxbu-
ry, Mass. Itisa
very handsome,
small pear, of ex-
cellent quality,
and a good bearer.

Fruit below me-
dium size, round-
ish-turbinate, re-
gularly formed.
Skin bright yel-
low,thickly sprin-
kled with rich
scarlet dots on the
sunny side. Stalk
an inch anda 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 depression. Calyx stiff, open, set
in a round basin of moderate size. Flesh white, fine grained,
buttery and good. Middle of October. .

AUTUMN PEARS. 349

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 of the most
popular fruits. It
is of most excel-
lent flavour, a cer-
tain and regular
bearer, even while
young,and the tree,
which is very har-
dy, never suffers
from blight.
Fruit rather large,
pyriform,one-sided.
Skin smooth, and
rather thick, pale
yellowish - green,
with a dull red
cheek, and a few
scattered dots.
Stalk about an inch rt woe
and a quarter long,
curyed, set in a Fig. 144, Andrews,
very shallow, blunt depression, or often without depression. Ca.
lyx open, placed in a small basin. Flesh greenish-white, full
of juice, melting, with a fine vinous flavour. Early in Sep-
tember. Shoots diverging, light olive.

40. Awanas. § 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 agreeable perfume, not how-

30

S56 THE PEAR.

ever resembling that of the pine-apple, as its name would lead
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, very juicy, with a rich and perfumed flavour. Ripens
the last of September and beginning of October. Young wood
olive.

41. Ananas D’Etré. Thomp.
Ananas, (of Manning.)

first received from
the London Horti-
cultural Society, by
Mr. Manning. It
is a very excellent
pear, with a rich
and somewhat pe-
culiar flavour, fe
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.

\ This fruit was

AUTUMN PEARS. 351

42. ANGLETERRE. Thomp.

English Beurré. ind.
Beurré d’Angleterre. Nois.

A most productive pear, which has some affinity to Biown
Beurré, but is inferiour to it in flavour. It is a good orchard
fruit, but is not worthy of a placein asmallgarden. 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 smooth,
scarcely sunk basin. Flesh white, buttery and melting, full of
juice, and of pleasant, though not high flavour. Middle of
September.

43. Astron Town. P. Mag. Thomp. Lind.

A very hardy little
pear, from the village of
Aston, in Chester, Eng-
land. 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
great crops, and is espe-
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-
der, inserted with little
or no cavity. Calyx
nearly closed, in a very

352 THE PEAR.

shallow basin. Flesh soft, buttery, moderate y sweet, perfumed,
and good. Middle and last of September.

44, AuttHuorPE CrassaneE. 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 Hon. John Lowell, of Boston, in 1882, It
is very highly rated in England, and is recommended 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
eye 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,
curved, and
slightly _in-
serted. Calyx
with many
divisions, set
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 Dovsie. 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 yellow 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, marked with numerous dots,
and a little brownish next the sun. Stalk quite long, (two inch.
es or more,) slender and curved. Flesh rather coarse, juicy,
and sweet. October.

48. Bete ET Bonne. Thomp. Lind. P. Mag.

Schéne und Gute.
Gracieuse.
Belle de Brussels, (icorrectly.)

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

30*

354 THE PEAR.

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 avery 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. 355,

The fruit is described by Thompson as large, roundish-obo-
vate. Skin yellow, a good deal covered with russet. Flesh
buttery, quite melting, and of very excellent flavour. It ripens
in November.

50. BLEEKER’s Meapow. Ken. Pom. Man.
Large Secket.

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
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.

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-
euliar musky or wasp-
like aroma, and spicy
taste, but mostly re-
mains crisp and hard.
Stalk straight and stiff.
Basin shallow. Calyx Fig. 149. Bleeker’s Meadow.

open and reflexed. October and November.

51. Boucquia. Hov. Mag.
Beurré Boucquia. Ken.

A new Flemish pear, raised by Dr. Van Mons, and sent to
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 russety dots. Stalk an inch or more long, set a little ob.
iquely, and either fleshy at the point of junction, or set in a

856 THE PEAR.

very slight depression. Calyx large, basin scarcely 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 Buffam 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 scarcely

to be distinguished

from the Doyenné,

and again, when ra-

therinsipid. 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
ruit. September.

AUTUMN PEARS. 857

53. Beurré pe Cariaumont. Thomp.
> Capiumont. und.

A Flemish pear, very fair, and handsomely formed, and
such a capital bearer, and so hardy in all soils and seasons, that
it is already a very popular ghee and garden fruit. It is al-

ways good, sometimes
first rate, but when the
tree isheavily laden, itis
apt to be slightly astrin-
gent. It grows freely ;
branchesa little pendant,
grayish-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 and a
half long, curved. Flesh

fine grained, buttery, |

melting, sweet, and when
not astringent, of high
flavour. September and
October.

This is quite distinct
from the Frederick of

~ == ny SoS

Fig. 151. Beurré de Capiumont.
Wurtemburgh, an irregular fruit, sometimes called by this name.

54. Beurré, Brown. Thomp. Lind. Mill.

Beurré Gris. Nois.
Beurré Rouge.
Beurré d’or.

Beurré Dorée.
Beurré d’Amboise.
Beurré d’Ambleuse.
Beurré du Roi.
Poire d’ Amboise.
Isambert.

Isambert le Bon.

Beurré, O. Duh.
Golden Beurré.
Red Beurré, (of some.)
of various Badham’s.
Q Piench Grey Beurré.
ee Bou d’Anjou, (of some.)
a Beurré Vert.

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, and for those who are partial to the
high vinous flavour—a rich mingling of sweet and acid—it has,
still, few competitors. It is, however, quite variable in different
soils, and its variety of appearance in different gardens, has
given rise to the many names, gray, brown, red and golden,
under which it is known. Kenrick calls it “ an outcast,’ 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 and 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 half inches 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. Beurre Bosc. Thomp.

Calabasse Bosc. Bose’s Flaschenbirne.
Marianne Nouvelle. Beurré d’Yelle, (of some.)

The Beurré Bosc 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 Belgian
cultivator. Having also been received at the garden of the
Horticultural Society of London under the name of Beurré
Bose, Mr. Thompson thought it best to retain this name, as-less
likely to lead to a confusion with the Calebasse, a distinct fruit.
The tree grows vigorously ; shoots long, brownish olive.

Fruit large, pyriform, a little uneven, tapering long and
gradually into the stalk. Skin pretty smooth, dark yellow, a

ood deal covered with streaks and dots of cinnamon russet,
and slightly touched with red on one side. Stalk one to two
inches long, rather slender, curved. Calyx short, set in a very
shallow basin. Flesh white, melting, very buttery, with a rich,
delicious and slightly perfumed flavour. Ripens gradually,
from the last of September to the last of October.

AUTUMN PEARS.

Fig. 152. Beurré Bosc.

$59

260 THE PEAR.

56. Bevurré v’Amauis. Thomp. Nois.

Beurré d’Amanlis. Nos. Bon. Jard.
Beurré d’Amaulis. Ken. 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 p’Ansovu. 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 Diez. § Thomp. Lind. P. Mag.

Diel’s Butterbirne. Beurré Royale. Beurré d’Yelle.

tel. Dorotheé Royale. De Melon.
Dorotheé Royale. Gros Dillen. Melin de Kops.
Grosse Dorotheé. Dillen. Beurré Magnifique.
Sylvanche vert d’hiver. Des Trois Tours. Beurré Incomparable.

A noble Belgian fruit, raised from seed, in 1805, by Dr. Van
Mons, and named in honour of his friend Dr. Augustus Fred.
erick Adrien Diel, a distinguished German pomologist. _ Its
vigour, productiveness and beauty, have made it already a
general 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 from obovate to obtuse-pyriform. Skin
rather thick, lemon yellow, becoming orange yellow, marked
with large brown dots, and marblings of russet. Stalk an inch

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-

a from September to December, if picked and ripened in the
ouse.

59. Bevrré 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.
31

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 in a 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.

60. Beurré Kenricx. Man. in Hoy. 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; fiesh
good, juicy,
sweet and
buttery.Ripe
in Septem.
ber.” Man.

61. Beurré,
GoLDEN OF
BruBoa.

§ Man.

Hooper's Bilboa.

The Gold.
en Beurré Fig. 184. 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 title. 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 littke 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. Bevrre 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&é Presie. Man. in H. M.

A large and excellent pear, named by Mr. Manning in honour
of Commodore Edward Preble, U. 8. 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 d’ 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. Bevrré 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. Beurri 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 second quality. Fruit of medium

size, regularly formed, obovate. Skin pale yellowish-green,
dotted with numerous gray specks Stalk short, inserted with-

AUTUMN PEARS. 865

out depression. Calyx prominently placed, even with the fruit,
flesh white, juicy, melting, sweet and agreeable. September to
October. Bears abundantly.

68. Bevrré 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 alittle 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
Dr. 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. Bevrré 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. Beurré 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. ‘* Wood 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 per.

{t ripens about the last of September.”—Revue des Revues, 1830, p. 180.

866 THE PEAR.

72. Bercamot, Avrumn. 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, beg, 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 Bereamorre p’AvTomNeE of the French, isa distinet 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 aninch 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. Bergamot, GanseEu’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 perfeetion,
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. Bercamorte Capette. O. Duh. Thomp.

: Beurré Beauchamps. Poire de Cadet.
Beauchamps. Ognonet, (tncorrectly, 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 Noversver.

76. Brzt* pe Monticny. Thomp. Lind. Poit.

Trouvé de Montigny.
Beurré Romain? of some American gardens,

A peasant, juicy fruit, with a musky flavour, but not first
rate. The skin is remarkably smooth, and the pear is evenly
formed. It isa gooc bearer. Fruit of medium size, very re-
gulaily obovate. Skin pale yellowish-green, with numerous
gray dots. Stalk stoui, 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-
liarly 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

AULUMN PEARS. 369

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. Bisuor’s THums.
Thomp. Lind.

A long, oddly-shaped,
English pear, but jui-
cy andexcellent 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 ina
narrow hollow. Flesh yellowish-white, gritty round the core,
exceedingly juicy, tender and melting, with a rich and pleasant
favour.

80. Burnetr. 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 and a 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. Cazor. 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
erisp, 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,
Itisoneof 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. CompreTTE. 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

372 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 ina shallow baciu. 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
to 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 mora
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 Castte. ‘Thomp.

The Croft Castle is a recent English variety, peculiar in its
shape, and especially so in its flavour ; the latter being greatly

Piz. 159. Croft Castle

AUTUMN PEARS. 373

relished vy some persons, and not at all by others. It is very
productive.

Fruit of medium size, oval, inclining to flattened ovate—
narrowing 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 piyuant perfume and flavour. October.

* 87. Copia.

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, whick
is long, stout, and fleshy at the bottom, obliquely inserted. Skir
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.CusHine.§ 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

smooth, light green- Fig. 160, Cushing.

874 THE PEAR.

ish-yellow, sprinkled with small gray dots, and oceasionally
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. CaLesasse. 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 and a
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 Catesasse 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

ood. October. (The grafts sent out for this kind, by Van
ons, proved incorrect.)

AUTUMN PEARS. 375

91. Capucin. 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. CLrara. Van Mons.

Claire. ois.

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 by a 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.
Crésane.
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. CHartes or 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. Cotmar Epine. Van Mons. Man. in H. M,

An agreeable, juicy pear, sent to this country by Van Mons,
and originated by him. Young shoots stout, upright, brown.

“ Fruit large, roundish-oblong, tapering, gradually, to an
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. Ciinton. Man. in H. M.
Van Mons, No. 1238,

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 flavoured.” Middle of November,

The wood is stout, and dark brown.

98. Catnoun. 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. Coumar Neitz. Thomp.

This is a new variety, lately received from abroad, where it

AUTUMN PEARS. 377

hus 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.
texy, melting, of high flavour. Ripens at the middle of October

Fig. 161. Dus.
32*

378 THE PEAR.
100. Drx. § Man. Ken.

The Dix is, unquestionably, a fruit of the highest excellenee,
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 — patches and dots. Stalk nearly
two inches long, slender, planted without depression. Calyx
open, set in a sli&ht 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, Le Philadelphia. Beurré blanc.

Virgaloo. 2 of some American . Poire de Simon.

Bergaloo. gardens. Poire neige.

Yellow Butter. Coxe. Poire oe Seigneur. 0) ne

White Beurré. Poire Monsieur. rene

White Autumn Beurré. Valencia.

Warwick Bergamot. of the at hl ae

Sno: ergamc’. = ( English. . :

now Pear. A courte quene.

Pine Pear. Kaiserbirne.

St. Michel. Kaiser d’ Automne. 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

mit

AUTUMN PEARS. 879

known, but all these names, so likely to create confusion, should
be laid aside for the true one, White Doyenné.* It is an old
French 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 are 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 planted in a small, round cavity. Calyx al-
ways very small, closed, set in a shallow basin, smooth or deli-
cately plaited. Flesh white, fine-grained, very buttery, 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, is always liable to be confounded
with the Virgouleuse, a very different fruit. e Doyenné, (pronounced dwoy-an-
nay,) literally deanship, is probably an allusion t¢ the Dean, ty whom it was first
brought into notice.

380 THE PEAR.

The Dovenne Panacue, 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 not high flavoured. October.

103. Doyenne, Gray. § Thomp. Lind. P. Mag.

Gray Butter Pear. Doyenné Gris. Duh.

~ Gray Deans. Doyenné Rouge.
Gray Doyenné. Doyenné Roux. ois. Poit.
Red Doyenné. Doyenneé d’Automne.
St. Michel Dore. Red Beurré. 2 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 flat depression. Calyx
rather small, open, sunk in a narrow basin. Flesh yellowish.
white, buttery, exceedingly melting, with a rich, high-flavour.
September.

a.

AUTUMN PEARB. 3R4

Fig. 163. Dunmore.

105. Ducnzsse v’Ancofteme. § 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 co young

standard trees. On the quince, to which this sort seems weil -

adapted, it is always fine. The tree is a strong grower, tae
shoots upright, light yellowish-brown, and it is deserving trial
in all warm dry soils.

Fruit very large, oblong-obovate, with an uneven, somewhat
knobby surface. Skin dull greenish-yellow, a good deal 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. Ducuesse pe 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 fla-
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 small, 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
fittle cultivated. We have sometimes tasted it of very rich fla
vour. It is a 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 nuame: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. Nois. 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 til]

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 ami
streaked with a little russet. Flesh buttery, melting, rich,
sugary and aromatic. Very productive, and ripens in October.

110. Détices p’Harpenront. Thomp.
Délices d’Ardenpont. Lind

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 aa
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.

111. Dunpas. § Van
Mons. Man. in H. M.

A very brilliant co-
loured fruit, remarka-
bly handsome for the
dessert, andof rich fla-
vour. It is @ recent
Belgian variety, sent
to this country by Van
Mons, in 1834.

Fruit medium size, Fiz. 166, Dundas.

a,

AUTUMN PEARS. 885

obovate, inclining to turbinate. Skin clear yellow, sprinkled
with greenish- black dots, and heightened by avery brilliant
red cheek. Stalk dark brown, an inch long, stout, inserted
without depression. Calyx small, placed at the bottom of a
aeep round basin. Flesh yellowish-white, half buttery, melting,
with a rich, perfumed juice. First of October, and keeps
some time.

112. Exizasetu, Epwarps’. Wilder. Mss.

Edwards’ Elizabeth is a seedling peat 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, buitery, slightly sub-acid and good, October.

113. Exizasetu, Mannine’s. Man. in H. M.

Van Mons. No. 154.

Manning’s Elizabeth, a seedling of Dr, Van Mons’, named by
Mr. Manning, is avery 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
eavity. Flesh white, juicy, and very melting, with a saccha
- rine, but very sprightly, perfumed flavour. Last of August.

114. Epwarps’ Henrietta.

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 .neh and a half long, i in-
serted in a veryslight depression. Calyx closed, and set ina
shallow, faintly plaited basin. Flesh melting, juicy, sub-acid
and rich. Middle and last of August.

115. Enrant Propicze. Van Mons.

This is one of Dr. Van Mons’ seedlings, which, from its name,
Enfant Prodige -—zonderful 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. Octobér, and will
keep a month. Shoots diverging, dark-olive.

116. Eyewoopv. ‘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. incorrectly,
Bosch. Fondant Du Bois. of some.
Bose 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 circumference, and were
of the finest quality. The tree is very luxuriant, and bears
early and abundantly ; the young shoots upright, dark brown.
It should be remarked, however, that the fruit requires to be
gathered sooner than most pears, even before it parts readily
from the tree. If it is then ripened in the house, it is always
fine, while, if allowed to mature on the tree, it usually becomes
soft, flavourless, and decays soon.

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, very
saccharine and rich, with a slightly musky flavour. Last
September.

AUTUMN PEARS. 387

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 depressed.
Skin pale yellow. Stalk stout, an inch and a half long, planted
in a rather deep cavity. Calyx set in a pretty deep basin.
Flesh white, juicy, melting, sweet, and of very agreeable 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 Catalogue of the London Horticultural]
Society, has made the two sorts distinct. They are identically the same,

32*

888 THE PEAR.

known in this country, we should not hesitate to name the
Seckel, and the Fondante d’Automne (Autumn melting.) It is a
new Flemish pear,

and no garden

should be destitute

of it. The tree

is 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 slight, 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’ Automne.

120, Forme pe 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. Ficve pE Narres. 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 It grows vigorously and bears well.

AUTUMN PEARS. 389

Fruit of rather large size, oblong-ozsvate. Skin neaz’y
covered with 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. Jt 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 mai
rich deep red on the sunny side, where it is marked with large,
margined, crimson specks. Stalk about an inch long, rather
slender, slightly curved, rather obliquely planted, in a “shallow,
uneven cavity. Calyx rather small, basin abruptly sunk. Flesh
white, fine grained, buttery, melting, with rich, slightly vinous
juice. Beginning of November, and may be kept, with care,
till Christmas.

390 THE PEAR.

123. Fripéric pe Wurtempurc. § 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 ‘‘ Roide Wurtemberg,”’ both of which names
have also been applied to this pear in America.

AUTUMN “PEARS. 391

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.4Fulton, 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.

392 THE PEAR.
125. GenpEsneim. 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 small, set in a nar-
row, irregular depression. Flesh rather gritty near the core,
elsewhere buttery, rich and excellent. October and November.

126. GREEN Pear oF Yarr. 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 Citron or Bonemia. Man. in H. M.

Citronenbirne Bémische grosse, punctirte. Daum. 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 svt in a narrow basin. Flesh white, tender, juicy and_

AUTUMN PEARS. 393

melting, of excellent flavour, but liable, if not pickec early, to
rot at the core. Beginning of September.

129. Henry THe Fourrs. § 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.
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 melting, juicy, with a sweet, slightly perfumed flavour.

133. HuaGvenor.

A fruit of second quality, originated by Mr. Johonnot, of
Salem. It bears abundantly, but is rather dry, and not worthy
of general cultivation. Young shoots strong, upright, yellow-
ish-brown.

Fruit of medium size, roundish. Skin smooth, pale yellow,
sprinkled with large round spots of bright red. Stalk rather

AUTUMN PEARS. 395

slender, curved, and inserted without depress on, on the slightly
flattened end. Calyx small, set in a nicely rounded basiri. 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 large, roundish, inclining to turbinate. Skin
slightly rough, pale, and dull yéllowish-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. Jononnot. 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 1823. 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 frem the middle of September to the
middle of October. «

136. JaLouste. 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.

187. JALousie p—E Fonrenay Venpéie. § Man. in H. M.

This excellent French pear, was imported from Vilmorin, of
Paris. It is greatly superiour in flavour to the old Jalousie,
though having a little of its peculiar appearance. Young shoots
upright, long, brownish-yellow.

Fruit of me- ite
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 fia-
voured juice.
First of October.

Fig. 173. Jalouste 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-
sight, 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. LovisE Bonne or 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, ard dotted with nume-
rous gray dots. Stalk about an inch long, curved, rather

34

898 THE PEAR.

obliquely i 1serted, 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 distinet
from the old Louise Bonne, a green winter fruit, of third quality. _

140. Lopes. 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. Micuavx. Maan. 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. 399

lowish green, with a faint blush on the sunny side. Calyx
open, slightly 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 Eee. 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 Louise. § 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, on
the exposed side. Stalk an inch and a half long, obliquely
planted, sometimes under a slightly raised lip, sometimes in a
very small, one-sided cavity. 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.

Fig. 176. Marie Louise.
144. Marre Louise 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 some-
times a little rough.” It nas borne two seasons with us, and is

AUTUMN PEARS. 401

enormously productive, but, even with thinning the crop, it is an
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 September.

145. Niet. Thomp. Van Mons.

Beurre Niell. Man. in HI. M. Colmar Bose.
Poire Niell. Lend. Fondante du Bois, (incorrectly of some.\

A large and handsome Belgian variety, raised by Van Mons,
frem seeds sown in 1815, and named in honor of Dr. Niell, ot
Edinburgh, a distinguished horticulturist, and man ef 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 which is 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. Narortzon. Lind. P. Mag. Thomp.

Medaille. Charles d’ Autriche. 2 incorrecily
Sucrée Dorée, (of some.) Wurtemberg. of some.
Roi de Rome

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 purchaved 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*

492 THE PEAR.

first, but be. :
coming pale

yellowish-

green at ma-

turity, slight-

ly brighter

and darker

on its expo-

sed cheek.

Stalk vary- ti
ing from half

an inch to

an inch long,

pretty stout,

set ina slight

depression or

under a 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 depression. Flesh juicy,
meltir ., but rather astringent in flavour. Bears abundantly.
Ociober.

148. ParapisE D’Avromne. 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 the 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. PEetré

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, (some-
times marked with
greenish —_russet,
and sprinkled with
russet about the

Fig. 178, Petré. eye.) Stalk stiff

404 THE PEAR.

and strong, about an inch long, stout at the lower end, and set
in a 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 fin
vour. October, and if picked early, will keep a long time.

150. Pirr’s Pro.iric.

Pitt’s Surpasse Marie. Ken.
Surpass Maria Louise, (incorrectly of some Amerwan 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, mech,
and perfumed flavour. October to November.

152. PENNSYLVANIA.

Smith’s Pennsylvania.

The Pennsylvania is a seedling, originated by J. B. Smith,
Esq., of Philadelphia, a well known 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
ground, and becoming russet red on the sunny side. Stalk au

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-
vour. Middle and last
of September.

153. Princess OF
Orance. Lind.
Thomp. P. Mag.

Princesse d’Orange.
Princesse Conquéte.

The Princess of
Orange is a pleasant,
crisp, juicy pear, of
second quality. Its
long and upright shoots
bear, with us, very
regular crops of rich tne 8 i

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 reddish
russet, mixed with a little orange, in the sun. Stalk an inch or
more long, planted in a very slight cavity. Calyx small, ina
shallow basin. Flesh pale yellowish-white, crisp, juicy, flavour
vinous—sugary, relieved by acid, and when in perfection, ex-
cellent. October and November.

154. Pope’s Scartet Maysor.

We have discontinued the cultivation of this pear, as, though
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.

Pore’s QuakER is another variety, a little better in quality,
but not comparable to many other sorts of the same time. Fruit
very fair, middle sized, oblong-pyriform, smooth yellow-russet,
juicy, melting and pleasant. October. Both these pears are
natives of Long Island, N. Y.

155. PattteEavu. Van Mons. Man. in H. M.

A Belgian pear, of good quality, but rather coarse grained.

Fruit medium size, turbinate, inclining to pyriform. Skin
rough, greenish-yellow, dotted with greenish gray dots, and
marked with patches of russet. Stalk about an inch long, very
stout, obliquely inserted with a fleshy base. Calyx in a basin
slightly depressed. Flesh juicy, sweet and good. Early in
September.

156. QuEEN oF THE Low Countries. 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 most 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
few divisions, set in a pretty deep basin. Flesh white, buttery,

AUTUMN PEARS. 407

Fig. 181. Queen of the Low Countries.

melting and very juicy, with a rich, sub-acid, vinous flavour.
Early in October.

157. QuiniteTeTTE. Van Mons.

A new, and odd-looking, late autumn fruit, of the first qual.

- ity, recevied from Van Mons, and which deserves a general
trial.

Fruit nearly of medium size, roundish, a little fiattened.

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.

7 A pretty look-
ing, European
pear, ripening late

Fig. 182. Quilletette. 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. 4G.

160. Rovsseter p—E Meester. Van Mons. Man. in H. M.

Ferdinand de Meester? ois.

This is a seed-
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. I. 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 shvots 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 bong, inserted
with little orno depression. Ca-
lyx round, firm, open, set ina
shallow basin. Flesh white, ——
buttery, melting, and very ex-
cellent.

162. RostiezeEr. 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
yellowish-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
little 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 8. 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 small.
Flesh white, buttery and juicy, with a rich, sprightly flavour.

AUTUMN PEARS. 411

ae

Fig. 185. St. Ghislain.
164. SuperFonDANTE. 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 anda quarter long. Calyx small. Flesh white,
ea lai buttery, melting, and excellent. Early in Sep.
tember.

166. Suttivan. Man. in H. M.
Van Mons, No. 889,

A second rate seedling, ser‘ to this country by Van Mons,
and named by Mr. Manning. Young shoots slender, diverging,

412 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 light
russet. Stalk an inch and a half long, curved, slender, fleshy
where it tapers into the fruit. Calyx large, open, and set in an
irregular basin. Flesh yellowish, not very fine grained, crisp,
with a rich, high-flavoured juice. October.

168. Stevens’ Genessre. § Man. Thomp.

Guernsey. Pom. Man.
Stephen’s Genessee.

This admi-
rable pear,
combining in
some degree,
the _excel-
Jence of the
Doyenné and
Bergamot, is
reputed to be
a seedling of
Western
New - York.
It originated
on the farm
Mr. F.. Sie-
vens, of Li-
ma, Livings-
ton Co., N. ¥.
Altho’ placed
among An.
tumn ears,
it frequently
ripens here
at the end of
August, a-

Fig. 186. Stevens’ Genessee. mong the late
Summer varieties. Yorng shoots diverging, dark-gray.

AUTUMN PEARS. 413

Fruit large, roundish-obovate, and of a yellow colour, resem.
bling that of the Doyenné (or Virgalieu.) Stalk about an inch
long, stout, thicker at the base, and set in a slight, rather one-
sided depression. Calyx with short, stiff divisions, placed in a
smooth basin of only moderate depth. Flesh white, half but-
tery, with arich, aromatic flavour, somewhat like that of Gan-
sel’s Bergamot. First of September. ~

169. Sytvance. Nois. Thomp.

Bergamotte Sylvange.
Green Sylvange. Li

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. SHENKs.

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 ina narrow, rather
deep basin. Flesh white, tender and melting, with a juicy,
and very sprightly flavour. October.

: 171. Srevtte. Thomp.
Beurré Sieulle.

A new fruit, very lately received from the London Society’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 redon the sunny side. Stalk an inch and a quarter
long, set in a shallow cavity. Calyx closed, basin scarcely at all
sunken. Flesh buttery, melting, rich, and very good. October

172. Tucmprson’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 in a 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 Eee: 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. In 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 TEARS. 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. Secxen. § 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 regularand
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.” Sooke dieting bislied 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 of
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 some 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-
-hentic, it having been related by the late venerable Bishop White, whose tena-
city of memory is well known. About 80 years ago, when the Bishop wasa lad,
chere 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,

owever, he would never satisfy their curiosity by divulging. At length the
Holland Land Company, owning a considerable tract south of the city, disposed
of it in parcels, and Datol Jacob then secured the ground on which his favorite
pear tree stood, a fine strip of land near the Delaware. Not long a
wards, it became the farm of Mr. Seckel, who introduced thia remarkable fruit te

116 THE PEAR.

It was sent to Europe by the late Dr. Hosack, in 1819, and the
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 small, and placed in a basin scarcely at all sunk. Flesh
whitish, buttery, very juicy and melting, with a peculiarly rich,
spicy flavour and aroma. It ripens gradually in the house,
from the end of August to the last of October.

175. Surpasses Vircariev. § 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- Reed
brown. Fig. 189. Surpasse Virgalieu.

public notice, and it received 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 fruitful. Specimens of its pears were, quite lately
exhil at the annual shows of the Pennsylvania Horticultural Society.

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, different from that of the Doyenné. October.

176. Ursaniste. § Thomp. Lind.

The Urbaniste is a fruit for which we confidently predict the
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 and
appearance, and remarkably healthy habit, commend it for those
districts where, from neglect or bad soil, the Doyenné does not
flourish. The tree is a moderately vigorous grower, and theugh

Fig. 190. Urbanis.

«18 THE PEAR.

4 does not begin to bear so early as some of the new varieties
‘t yields abundant and regular crops, and gives every indication
of a long-lived, hardy variety. For the orchard or garden in
che 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 Lonevue.
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-
lent 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 Loneve 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
Clerc, an amateur cultivator, of Laval, in France, who, ir.
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 Clerc in a
succeeding page.| As this was known by many as Van Mons’s
Léon le Clerc, 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 minglec
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 depressiom 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. It
is a most beautiful fruit, of second quality only for the table,
but very excellent for baking and preserving, and kitchen
use generally.

Fruit large, obovate, rather flattened at the eye. Skin clear
yellow, with a rich orange-red blush next the sun, regularly
dotted with conspicuous brownish specks, and slightly touched
with greenish and russet spots. Flesh white, crisp, sweet and
perfumed.

180. Witt1am Epwarps’. Wilder. Mss.

This fruit is from the same source as the foregoing, and pro.
mises to take its place among the buttery, autumn pearsof 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 sunnyside. Flesh
yellowish-white, buttery, melting, very sugary and rich. Sep
tember.

181. Wiutzur.

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.
Flesh melting, juicy, sweet and pleasant, but slightly astrin-
gent. September. ;

182. Wiixtnson. § 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. The tree
is very thrifty, har-
dy, and a regular
bearer. The shoots
sre 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. Wasnineton. § 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 distinct 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 Dutchpear, recently introduced, which is said to be a very

* The original tree is said to be still standing, and bears 14 to 16 bushels
annually.

WINTHR PEANS. 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 russet, 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. Brvrré p’AREMBERG. § Thomp. Lind.

Duce 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 preferthe 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 boas the above, that two sorts introduced into the Paris
rdens from Constantinople under this name have borne, and both are very in-
i t, 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.

ies

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. Brurré, Easter. P. Mag. Thomp.

Bergamotte de la Pentecdte. Beurré de Piques

Beurré de la Pentecdte. Philippe de Paques.

Beurré d’Hiver de Bruxelles. Bezi Chaumontelle tres gros
Doyenné d’Hiver. Chaumontel tres gros.
Doyenné du Printemps. Canning.

Beurré Roupé. Seigneur d’Hiver.

Du Pitre.

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
perfection, and has disappointed the expectation of many culti-

Fig. 196. Easter Beurré
36*

426 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. Bevrré 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. Beurré, Motiett’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. Beurrét Rance. § Thomp.

Beurré.Rance. Lind. Beurré de Flandre.
Hardenpont du Printemps. Josephine, incorrectly of some.
Beurré Epine. Beurré de Ranz.

The Beurré
Rance is corgi-
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. Itisnota
handsome fruit,
always remain-
ing green and

rather rough,
but its long keep-
ing quality ren-
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 in a 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 is a Flemish pear, raised by M. Hardenpont, of Mons.
Its name is, properly, Beurré de Rance, from the name of the
village in which it was raised, near Mons.

191. Bevrré Bronze. 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 Vaer. Thomp. Lind.

The Bezi Vaet has been considerably cultivated in this coun-
try, but is not generally considered more t\.an 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 in a 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. Knight’s, comes to us with
a high 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’Hért. 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. ‘They 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

i 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 name from the
forest of Héri in Bretagne.

Fruit of medium size, roundish. Skin greenish-yellow, with
a reddish blush. Stalk an inch and a half long, slender, curved.
Calyx open, slightly sunk. Flesh tender, juicy, free from
grit, with an anise-like flavour. Fit for cooking from October
to January.

195. Buacx 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. Paddrington.
Bergamotte de Bugi. Royal Tairling. ©
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 thie 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 flayour. I*ebruarv to May.

430 THE PEAR.

197. Bercamotre v’Hottanpe. Thomp. Duh.

Holland Bergamot. Lind. Bergamotte de Fougére.
Beurré peep Amoselle.
Bergamotte d’Allegnon, Lord Cheeney’s.

Ar. excellent kitchen fruit, which will keep sound till May
or Juae, and becomes then of good second rate quality for the
table. Shoots stout, diverging, olive brown.

Fruit rather large, roundish. Skin green, much marbled
and covered with thin brown russet, but becoming yellowish at
maturity. Stalk an inch anda 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, SpanisuH. § 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 irregular 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 while, crisp,
or half breaking, and of moderately rich, good flavour.

199. Bon Curetien, Fremiso. ‘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. Conumsia. §

Columbian Virgalieu.
Columbia Virgalouse.

This 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 Beurré Diel. The original tree
grows on the farm of Mr. Casser, in Westchester co., 13 miles
from New-York. Its productiveness may be judged of from
the fact that a single graft, five years inserted, 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

132 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. Comstock
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, regularly formed, obovate. Skin
smooth and glossy, bright yellow, with a crimson cheek. Stalk
about an inch long, straight, inserted in a 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. Catitiac. 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 remarkabiy !arge and handsome.

Fruit very large, broadiy-iurbinate, (flattened top-shaped.)
Skin yellow, dotted with brown, and having sometimes a
brownish-red cheek at maturity. Stalk stout, about an incr
long, curved, and placed in a very narrow, smallcavity. 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 more than 19 years old, and is an abundant
and constant bearer. It will, no doubt, prove a very hardy va-
riety. It deserves a general trial in all parts of the country
Branches rather slender, grayish-yellow.

WINTER PEARS. 43,

Fruit of medium
size, roundish.
Skin smooth, at first
pale, but ripening
to a deep yellow,
with a red cheek,
and marked with f
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, jui-
cy, and sweet, with
arich and perfu-
med flavour. In
eating from the last
of November to the
middle of Janua-
ry, but chiefly in December.

Fig. 199. Cross.

204. CuaumonTeL. § Lind. Thomp. Nois.

Bezi de Chaumontelle. O. Duh. Pott. -
Beurré d’Hiver. Roz.

Winter Beurreé.

Oxford Chaumontel.

This grand old French pear, which takes its name from the
village of Chaumontelle, in France, is a very desirable 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 cavity. 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. Incompzrable.
Winter Virgalieu, (of some.)

The place of this fine old variety, has of late been mostty
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 is remarkably rough.

WINTER PEARS. 435

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 ahalflong,
tolerably stout, bent, and planted ina 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. Ecnassery. 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 asa 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 somewhat 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 ‘oe
February.”

436 THE PEAR.

209. Fortunée. Bon. Jard. Thomp. —

La Fortunée de Parmentier.
La Fortunée 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 small, in a round, smooth basin.
Flesh white, juicy and sprightly, but not high flavoured. De-
cember to April.

210. Franc Riau v’Hiver. Thomp.

France Réal. Lind. O. Duh.
Fin Or d’Hiver.

The Winter France Réal is a good cooking pear, which bears
abundantly 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 leaves.

Fruit of medium size, roundish. Skin yellow, 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. Gitoeiz. 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 upright, 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 andcrisp. November to February.

WINTER PEARS. _ 437

143. Grour Morceav. Thomp. Lind.

Bare Tedenpont. Rol de Wertauberg.

on bei Ee econ ee
Beurré d’Hiver Nouvelle. rench. Reurré de Cambron. E
Bourre nicl (wrongly.) Plandenaels Wisseronipettie es

The Glout Morceau is universally admitted to be one of the
mast delicious of the recent Flemish winter pears ; and as it is

Fig. 201. Glout Morceau.
erfectly suited to our climate, bearing excellent crops, it should
fac 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 shoots,
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 pois 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 in a
small, regular cavity. Calyx usually with open divisions, set
in a moderately deep basin. Flesh white, fine grained, and
smooth in texture, buttery, very melting, with a rich, sugary
flavour, with no admixture of acid. 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. Jaminette. 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. 43

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. KnicuT’s Monarcn. 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. It
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

440 THE PEAR.

try, and disseminated partially in England, several years ago,
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 red on 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,

with a slightly

musky, and Fig. 203. Knight’s Monarch.
very delicious flavour. In perfection in January.

216. Léon Le Crerc. Thomp.
Léon -e Clere de Laval. ois.

This is a good cooking pear, of large size, and very distines
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. 44

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-
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. Locke. 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 neighbourhood 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
littleirregular; 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. Moceas.
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 small, 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 Prius Mevris. 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 Cotmar. § Lind. Thomp. P. Mag.

Passe Colmar Epineaux. Coimar Hardenpont.
Colmar Gris. Présent de Malines.
Passe Colmar Gris. Marotte Sucrée Jaune.
Beurré Colmar Gris, dit précel. Souverain.

Précel. Z ac. to Colmar Souyeraine.
Fondante de Panisei. Thomp. Gambier.

Fondante de Mons. Cellite.

Beurré d’Argenson. Colmar Preule
Regintin. Colmar 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.

» = tasure fine fruit of the Passe Colmar, prune or thin out half the fruit-
4° ‘a the month of March. .

WINTER PEARS. 445

Fig. 205. Passe Colmar.

Fruit rather large, varying considerably, from obovate to ob-
tuse-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.

$25. Pounp. Coxe.

Winter Bell.
Bretagne lo Cour.

he Pound, or Winter Bell pear, valued only for cooking, is
38

446 THE PEAR.

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 grown, 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-
maAtn. O. Duh.
Lind. Thomp.

St.Germain Gris,
Saint Germain

Jaune.

Inconnue la Fare.
This is a

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 nota very hardy tree, and is therefore worth little, near
the sea-coast. In the interiour, and in 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 Strirep Germarn, (St. Germain Panachée,) is a pretty
variety of this fruit, differing only in being externally striped
with yellow.

227. Sr. Germain, Prince’s. § Pom. Man. Thomp.

Brown St. Germain.
New St. Germain.

Prince’s St. Germain
is a seedling from the
foregoing pear, raised
at Prince’s nurseries,
at Flushing, about
forty years ago. It is
a most thrifty and 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
to oval. Skin nearly
covered with brownish
russet over a green

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 in a 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 to |
March.

228. Saint GerMAIN, BRanveE’s.

This is a new variety, received, we believe, from England.
It has fruited in Salem, Mass., and proves of the first quality.

Fruit of medium size, oval, narrowing towards both ends,
Skin yellowish-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 favour.
November and December.

229. Sr. Germain, Uvepate’s. Mill. Lind. Thomp.

Uvedal’s Warden. De Tonneau. x. the
Germain Baker. Belle de Jersey. § 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 which it is very good. Itis an English variety,
which has been 100 years in cultivation, and frequently grown
to the 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 or WingFieLD. Thomp.

Le Curé. ; Pd 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

WINTER PEARS. 448

at Paris, it was
imported into
England by the
Rey. Mr. Rham,
of Winkfield,
Berkshire, and
cultivated and
disseminated
from thence,
becomingknown
in the neigh.
bourhood of
London as the
Vicar of Wink-
field. Now, al-
though we think
Mr. Thompson
erred in adopt-
ing this English
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 Winkfield.
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 be given for an English re-christening, is that the
h (see Bon Jardinier, 1844,) confuse this pear, Le Curé, with the St. Lezin,
en inferieur firm fleshed pear, fit only for stewing and cooking.

#38

4b0 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 acted 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. Vircoutevse. 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 Nets. § 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-
tumnal varieties. We consider it unsurpassed in rich, delicious
flavour, and indispensable t» every garden, however small. It

WINTER PEARS. 451

is a very hardy and thrifty tree, and bears regular crops ot
pears which always ripen well, and in succession. Branches
diverging, rather slender, light olive.

It is a Flemish pear, and was originated, above. twenty years
since, by M. Nelis, of Mechlin.

Fruit of me-
dium size, or
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,
placed 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. Witnetmine. 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 distinct 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 small garden, to ripen in suc-
cession from July to April. Madeleine, Bloodgood, Dearborn’s
Seedling, Bartlett, or William’s Bon Chrétien, Andrews, Sum-
mer France Réal, White Doyenné, Seckel, Fondante d’Automne,
Gray Doyenné, Urbaniste, Dunmore, Marie Louise, Van
Mons Léon le Clerc, 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, Buffum,
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 yarieties. The best
English perry pears are the following; Oldfield, Barland,
Longland, and Teinton Squash.

CHAPTER XXII.

THE PEACH.

ersica vulgaris, Dec. ; Rosacee, of botanists.
Pécher, of the Freak Pfirschbaum, German ; Persickkeboom, Dutch ; Persica,
P Italian ; and El Melocoton, Spanish.

Tue peach tree is a native of Persia and China, and was
brought from the former country to Italy by the Romans in the
time of the Emperor Claudius. It was considerably cultivated
in Britain as early as the year 1550, and was introduced to this
country by the early settlers somewhere about 1680. From
Persia, its native country, its name in all languages—Persico—
Pécher—Peach, has evidently been derived.

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 of a line drawn from the Mohawk
river to Boston, comprising most of the eastern states, they do
not indeed flourish well, requiring some artificial aid to produce

*'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 merely practical gardeners.

t It will amuse our readers to read in McIntosh’s work, “‘ The Orchard,” that
“the Americans usually 2at the clingstones, while they reserve the fre 2stones for
feeding the pigs!”

454 TR PEACH.

regular crops, but in all the Middle, Southern, and Western
States, they grow and produce tne heaviest crops in every garden
and orchard. ‘Thousands of acres in New-Jersey, Delaware
and Maryland, are devoted to this crop for the supply of the
markets of New-York and Philadelphia, and we have seen in
seasons of great abundance, whole sloop loads of fruit of second
quality, or slightly decayed, thrown into the North river in a
single 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 ite
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 in the eastern half of the Union, and, as we
shall presently show, has, in many places, produced a disease
peculiar to this country. This renders it necessary to give
some additional care and attention to the cultivation of the
peach, and with 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 from
them, but we believe, by no means so much as formerly. Hogs
are fattened, in such districts, on the refuse of the orchard and
distillery.

In Western New-York, and indeed in most parts of the coun-
try where peaches are largely cultivated, the fruit is dried, and
in this state, sent to market in very large quantities. The 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.
They are cut in 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
filing. Farther souththey 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 smal] 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

row. ‘They should be covered about an inchdeep. 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 should 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 Yellows is not prevalent.

For rendering the peach quite dwarf, the Mirabelle plum
stock is often employed abroad.

Som anp situation. The very best soil for the peach is a rich,
deep sandy loam ; next to this, a strong, mellow loam; then a
light, thin, sandy soil, and the poorest is a heavy, 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 tume 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 blossoming
of the tree is retarded until after all danger of injury is past.

-

PRUNING. * 453

Situations near the banks of large rivers and inland lakes are
equally admirable on this account, and in the garden where we
write, on the banks of the Hudson, the blossoms are not injured
once in a dozen years, while on level grounds only five miles
in the 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 dighter 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.

Pruninc. It has always been the prevailing doctrine in this
country that the peach requires no‘pruning. It has been allow-
ed to grow, to bear heavy crops, and to die, pretty much in its
own way. ‘This is very well for a tree in its native climate,
and in a wild state, but it must be remembered that the peach
comes from a warmer country than ours, and that our peaches
of the present day are artificial varieties. They owe their
origin to artificial means, and require therefore, a system of
culture to correspond, ai

158 2 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 prince
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 = a
proper growth of the fruit. pig. 209. A peach tree, without prumng,
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 produc.
tion in any good soil, for from ten to thirty years.

Let us take a healthy tree in the orchard or garden, in its
first blossoming year. It is usually about 6 to 8 feet high, its
well-siaped head branching out about three feet* from the

«

* We think low heads much preferable to high ones on many accounts.
They shade the root, which insects are therefore much less liable to attack, and
they are more within reach both for pruning and gathering.

‘ ws;
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 sustenance 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-

AWA ment of the present year’s fruit,

; VA. and induced a supply of fruit bear-

8 ing shoots throughout the tree, for
the next season.

| / This course of pruning is fol-
A’ =

(a

lowed regularly, every year, for

the whole life of the tree. It is

done much more rapidly than one

SSS eae would suppose ; the pruned wounds
Fig. 210. A peach tree, pruned by are too small to cause any gum to
the shortening-in mode. 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,]
and in the summer with an abundance of dark green, healthy
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 to

* It is weil, in shortening-back, to cut off the shoot close above a wood-bud
rather than a blossom-bud. - Few persons are aware how much the size and
beauty of the fruit depends on the size and vigour of the leaves. We have seen
wo peach trees of the same age side by side, one unpruned, and the other regu-
larly shortened-in, and both bearing about four bushels. That of the latter was,
bowever, 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 cud.
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 the 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 Yellows.
The PeacH BorER, or Peach-worm (Ajgeria 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 Horticulture. We ask the attention of our
readers to these cases, especially after perusing our remarks on the Yellows and
its cause,

*“*M. Duvilliers laid before the Royal Society of Horticulture, an account of
some old peach trees that he had lately seen at the Chateau de Villiers, near
Ferté-Aleps (Seine-et-Oise.) These trees, eight in number, are growing upon a
terrace wall, which they cover perfectly, and yield abundant crops. ‘The gardener
assured M. Duvilliers that they had been under his care during the thirty years
that he had been at the chi.teau, that they were as large when he first saw them
as at present, and that he supposed them to be at least sixty years old. We cannot
dvubt (says the editor,) that w is to the annual pruning that these peach trees owe
this long life ; for the peach trees that are left to themselves in the latitude of Paris
never live beyond twenty or thirty years. M. Duvilliers gave the accurate measure-
ment of the trunks and branches of these trees, and stated, what it is more inte
resting to know, that although all their trunks are hollow, like those of old wil
lows, yet their vigour and fertility are still quite unimpaired. (Annales de la So-
ciete d’ Horticulture, tome xxx. p. 53.)

In volume 25, p. 67 of the same journal, is an account of a remarkable peacr
tree in the demesne of M. Joubert, near Ville-neuve-le Roi, (département de
VPYonne.) It is trained against one of the wings of the mansion, covers 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. It is known to be, actually, of more
than 93 years growth, and is believed to be more than 100 years old. It is still
in perfect healih and vigour. It is growing in strong soil, but it has been regu-
larly subjected to an uniform and severe system of pruning, equivalent to our
shortening-in mode. Where can any peach tree, of half this age, be found in
the United States—naturally a much more favourable climate for it, than that
ef France?

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 slender, dark blue, four
winged moth, somewhat like a wasp. It commences depositing
its eggs in the soft and tender bark at the base of the trunk,
usually about the last of June, but at different times, from June
to October. The egg hatches and becomes a small white borer
or grub, which eventually grows to three-fourths of an inch
long, penetrates and devours the bark and sap wood, and, after
passing the winter in the tree, it enfolds itself in a cocoon under
or upon the bark, 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 half 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 in large orchards,
where the protected trees have long remained sound, while those
unprotected have been speedily destroyed by the borer. The
remedy undoubtedly lies chiefly, in covering the most vulner-
able portion of the tree from the attack of the insect; and
therefore persons have been more or less successful with ashes,
charcoal, clay, mortar, and other protectives. But we recom-
mend for this purpose air-slaked lime or ashes,* because these
more fully answer the purpose as protectives, and when spread
over the surface, as they should be every autumn, they form
the best fertilizers for the peach tree.

This is the easiest and the most successful mode, and it
should not be neglected a single season. Many careful and
rigid cultivators prefer a regular examination of the trees every
spring andautumn. 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 YetLows. This most serious malady seems to belong
exclusively to this country, and to attack only the peach tree.
Although it has been the greatest enemy of the peach planter
for the last thirty years—rendering the life of the tree uncer-
tain, and frequently spreading over and destroying the orchards

39* ~ * Bleached ashes.

4

462 os 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.

Either of the foregoing symptoms (and sometimes the second
appears a season in advance of the first,) are undeniable signs
of the yellows, 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 peachor 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
to it. Slow growing sorts are rarely affected.

Very frequently, only a single branch, or one side of a tree,
will be affected the firstseason. 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. 2 i 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 neat y universal opinion of all orchardists
that the Yellows is a contagious disease, spreading gradually,
but certainly, from tree to free 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. For itis 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. Wetherefore advance our opinion with some dif-
fidence, but yet not without much confidence in its truth.

We believe the malady called the Yellowsto 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

rents.

“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. ‘Thos in an <a ee of two and a half acres, all the trees were
healthy in 1827. The next year two trees on the west side of the orchard, within
a rod of each other, took the Yellows. In 1829, six trees on the eas¢ 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 two spots near the oppo-
site ends of the lot, having exactly six diseased trees in each patch contiguous to
each other ; while all the other trees are free from any other marks of ‘deaaie.”
Cultivator,

i64 | 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 soil of these states, however,
though at first naturally rich, was light and sandy, and in
course of time became comparatively exhausted. ‘The peach
tree, always productive to an excess in this climate, in the im-
poverished soil was no longer able to recruit its energies by an-
nual growth, and gradually became more and more enfeebted
and short-lived. About 1800, or a few years before, attention
was attracted in the neighborhood of Philadelphia to the sudden
decay and death of the orchards without sudden cause. 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 to
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 light 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
ihose 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 them 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 sections of the Union. At this moment it is slowly,
but gradually moving west ; though the rich and deep soils of the
western alluvial bottoms will, perhaps, for a considerable time,
even without care, overpower the original taint of the trees
and stones received from the east.

Let us now look a little more closely into the nature of this
enfeebled state of the peach tree, which we call the Yellows.

Every good gardener well knows that if he desires to raise a
healthy and vigorous seedling plant, he must select the seed
from a parent plant that is itself decidedly healthy. Lindley
justly and concisely remarks, “all seeds will not equally pro.
duce vigorous seedlings; but the healthiness of the new plant
will correspond with that of the seed from which it sprang. For
this reason it is not sufficient to sow a seed to obtain a given
plant; but in all cases when any importance is attached to the
result, the plumpest and healthiest seeds should be selected, if
the greatest vigor is required in the seedling, and feeble or less
perfectly formed seeds, when it is desirable to check natural
luxuriance.”’*

Again, Dr. Van Mons, whose experience in raising seedling
fruit trees was more extensive than that of any other man, de-
clares it as his opinion that the more frequently a tree is repro-
duced continuously from seed, the more feeble and short-lived is
the seedling produced.

Still more, we all know that certain peculiarities of constitu-
tion, or habit, can be propagated by grafting, by slips, and even
by seeds. Thus the variegated foliage, which is a disease of
some 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 NNVectarine 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 not evident, from these premises, that the constant sowing
of the seeds of an enfeebled stock of peaches would naturally
produce a sickly and diseased race of trees. The 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 from the exhaustion of its powers caused by a full crop.
The great natural luxuriance of the peach enables it to lay in new
fruit buds while the branches are still loaded with fruit, and
thus, except in strong soil, if left to itself it is soon 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. They-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, (suchas the old Red Rareripe, the
Early 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 an orchard
in the adjoining county, where every tree has gradually died
with the Yellows, except one tree which stood in the centre.
It is the Red Nutmeg, and is still in full vigour. It is certainly
true that these sorts often decay and suddenly die, but we 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 may be said, in objection to these views, that a disease which
is only an enfeeblement of the constitution of a tree, would not
be sufficient to alter so much its whole nature and duration as
the Yellows has done that of the peach. The answer to this is,
that the debility produced in a single generation of trees, 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 of pears on the sea-coast, arising
rom unsuitable climate and the continual jie 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 and sold in the markets of New-York, Philadelphia
and Boston. Every year more or less of the stones of these
peaches are planted, to produce, in their turn, a generation of
diseased trees, and every successive generation is even more
feeble and sickly than thelast! 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, itis 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 little singular, both that the Yellows
should never have originated there, and that, notwithstanding the
great number of American varieties of this fruit that have been
repeatedly sent to England and are now growing there, the disease
has never extended itself, or been communicated to other trees,
or even been recognized by English or French horticulturists.
We must confess these facts appear to us_ strong proofs in 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—how
to preserve them ina healthy state.

The answer to this is emphatically as follows; pursue steadily,
from the first bearing year, the shortening-in system of pruning,
already explained. This will at once secure your trees against

468 THE PEACH.

the possibility of over-bearing, and its consequences, and main.
tains them in vigour and productiveness for a long time.* It
will, in short, effectually prevent the Yellows where it does not
already exist in the tree. ‘To whoever will follow these pre-
cautions, pursue this mode of cultivation, and adopt at the
same time the remedy for the Borer, alrezdy 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, will
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 borer
only.

A planter of peach trees must, even with care, expeet to sce
a few cases of Yellows occasionally appear. ‘The malady is
too widely extended to be immediately vanquished. Occasion.
ally, trees having the constitutional taint will show themselves
where least suspected, but when the peach is once properly
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. It 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
gap into the fruit, but to add vigour to the tree generally, by increasing the power
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, tt would soon exhaust uself and die 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 been found of any value
for the Yellows.

; VARIETIES. 469
trouble themselves to destroy the insect, but in gardens, it is
much better to do so. A mixture of whale oil soap or strong
soft soap and water, with some tobacco stems boiled in it, and
the whole applied to the branches from below, with a syringe or
garden engine, will soon rid the tree of the insects for one or
more years. It should be done when the leaves area third
grown, and will seldom need repeating the same season.

Varieties. The variety of fine peaches cultivated abroad is
about fifty ; and half this number embraces all that are highly
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 nurserymen’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
glass, and the early varieties are much later than with us. On,
the other hand many of the best European sorts are finer here
than in England, and we have lately endeavoured to introduce
all of the foreign sorts of high quality, both with the view of
improving our collection, and because we believe 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 to
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 have
no glands, but are more deeply cut or serrated on the margin.
These peculiarities of the foliage are constant, and they aid us
greatly in recognizing a variety by forming three distinct

40

i70 THE PRACT.

: (

Fig. 211. Characters im the leaves of peaches.
classes, viz. 1. Leaves serrated and without glands, Fig.
211, a. 2. Leaves with small round, or g/obose glands ; b.
3. Leaves with large irregular, reniform glands ; c.

This distinction of leaves is valuable, because it not only as-

. Sists us when we have the fruit before us, but it may be referred
to, for the sake of verifying an opinion, at any time during the
season of foliage.

There is also another class of characteristics to be found in
the blossoms which is constant and valuable ; though not so
much so as that of the leaves, because it can only be referred
to fora few days in the spring. The blossoms afford two well
marked sub-divisions ; Ist, Large flowers, always red in the
centre, and pale at the margin ; 2d, small flowers, tinged with
dark at the margin.*

The most desirable peaches for market growers in this
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
wtermediate size. But it is of no practical value, as any donbt as to which
of the two divisions any blossom belongs 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 bred 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. BextirecarDE. § O. Duh. Lind. Thomp.

Galande. Nois. and the
Noir de Montreuil. French.
Violette Hative. ) of many Brentford Mignonne.

French Royal George. gardens. Large Violet.

Smooth leaved Royal George. Early Garlande, (of some.)
Early Royal George. 2 incorrectly of some

Red Magdalen. American gardens.

Violette Hative Grosse. a nghsh Ronald’s Mignonne.

This very excelient 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, but 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 small
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. Bette pe Virry. 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 flavovr.

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. Core’s Earty Rep.

A new American peach, yhich is a very fruitful and excel-
lent variety, for market culture.

Leaves with globose glands. Fruit of medium size, round-
ish, with but little suture. Skin pule in the shade, but nearly
all covered with red, becoming dark red on the sunny side.
Flesh melting, juicy, rich, and very sprightly. Beginning, to
the middle of August. Flowers small.

9. Cootepee’s Favovrite.§ 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. Cuancettor. Mill. Lind. Thomp.

Chancelliére, var. O. Duh. Stewart’s Late Galande
Noisette. Edgar’s Late Melting.
Late Chancellor.

The Chancellor is a celebrated French peach, long cultivated
and highly esteemed abroad. It is said to have been origin-
ated by M. de Seguier, of Paris, then Chancellor of France.

Leaves with reniform glands. Fruit large, oval, with a well
marked suture. Skin pale yellowish-white, with a dark crimson
cheek. Flesh very deep red next the stone, melting, and pos-
sessing a rich, vinous flavour. Stone oblong. Middle of Sep
tember. Flowers small.

40*

474 THE PEACH.
11. Dovste Montaene.§ Lind. Thomp.

Double Mountain
Montagne.
Montauban.

A high 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. Dru 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
found one of the largest collections, not only of peaches, but all
other fine fruits, in Maryland. We know no other late free-
stone 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 Early Anne is an old and familiar English sort. It is
-he first peach of any value that ripens, the Red and White
Nutmegs being too small, and of indifferent flavour; and the
Early Anne, itself, is so inferior to the Early Tillotson (which

FREESTONE PEACHES. 475

ripens at the same time), that it will soon scarcely be ct tivated,
except by amateurs. ‘I'he 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, agd first of August. Flowers large, nearly white.

14. Earty Tittotson.§

The Early Tillotson is considered by many persons one of
the best of the very early 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 Karly
York, Royal George, and the other very choice early kinds,
and only a few days after the Early Anne. It is much higher
flavoured than any peach that ripens, except the true Karly
York, andvas a garden variety, is entitled to considerable favour.
The tree grows slowly when young, but freely aad 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
sboots—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 with red, and the
exposed cheek being a dark red. Flesh whitish, but red at the
sione, 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 Early York has long been the most popular of early
peaches in this country. It is at least a week earlier than the -
(true) Royal George, more melting and juicy, though not quite
so rich, and deserves a place in every garden. In unfavourable
soil, the ends of the branches are a little liable to mildew ; but
the tree is very hardy and productive. ‘There are one or two
newer seedlings raised from this, and bearing the same name,
in New Jersey, which are rather more thrifty for the orchard,
but do not possess the high flavour of the old xind. They are
easily known from it by the absence of glands in the leaves and
by the large flowers of the true sort. It is quite distinct from
the Red Rareripe, which is large, broader, deeply marked with
a suture, later in ripening and richer flavoured.

476 THE PEACH.

Leaves serrated, without glands. Fruit of medium size,
roundish, inclining a little to ovate, with a slight suture only.
Skin very thin, pale red thickly dotted over a pale ground, in
the shade, but quite dark red in the sun. Flesh greenish white,
remarkably tender and melting, full of rich, sprightly juice.
Ripens about the 18th of August. Flowers large.

16. Earty Newineron Freestone.

Newington Peach,
Early Newington,

: of many Am. gardens.

' This is a large, and exceedingly high-flavoured, early peach ;
indeed, we consider it without a superior, at its season. It is
quite distinct from the other Newingtons, which are clings, and
rather late, while this is early, and generally parts from the
stone, though it frequently happens that some of the fruit on
the 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 Warter.§ Floy. Thomp.

Sweet Water.
Large 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 before the Early York.
Jt 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. 477

and of very agreeable flavour. Ripe about the 8th of August.
Stone small. Flowers large.

18. Emperor or Russia. Floy. Thomp.

Cut-Leaved. Serrated.
New Cut-Leaved. Unique.

A very rich and fine-flavoured peach, raised by Mr. Floy, in
1812. Its growth is slow, 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 Apmirasite. Lind. Thomp.

Admirable.
L’ Admmirable.
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 and a 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 ova]. Skin white, rather downy, much caver-
ed with red, which becomes a very dark red, when fully exposed
in the sun. Flesh red at the stone, a little firm, but juicy, with
a good, vinous, but not rich flavour. Second week in Septem-
ber. Flowers small.

478 THE PEACH.
21. Fox’s Srrepiine.

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
Flowtrs small.

22. Grorce 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 Mienonne. § O. Duh. Lind. Thomp.

Royal Kensington. Vineuse de Fromentin

Grimwood’s Royal George. 8 7 Mignonne.

New Royal George. “3 Veloutée de Merlet.
Large French Mignonne. S38 Vineuse.
French Mignonne. rary Pourprée de Normandie,
Swiss Mignonne. Ss 5 &, Belle Beaute.
Purple Avant. RQ aS Belle Bausse.
Early Purple Avant. = ao La Royal (of some.)
Early May. P< Pourprée Hative (of some.)
Early Vineyard. Ses Ronald’s Seedling Galande.
Neil’s Early Purple. ise J Royal Sovereign.

Johnson’s Early Purple. Superb Royal.

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, viuous fla-
vour. Stone 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 ApmmraBie. § 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.-
clining 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. Middle of
September. Flowers small.

27. La Granee. §

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.

Its 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 RAReERIPE.

Morris Red.

Red Rareripe.
Large Red Rareripe. ; of some

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,
rich red cheek. Flesh pale, greenish white, quite red at the
stone, very melting and juicy, with a sweet and rich flavour.
Last of August. Flowers small.

FREESTONE PEACHES

29. Morris’s Warre Rarenire.§

Morris White. of vari- White Malacaton.

White Rareripe. ous Ame- Cole’s White Malocotos,
Luscious White Rareripe. ) rican Gar- ( Freestone Heath.

wady Ann Steward. dens. Morris White Freestone Floy

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.
tt is arich fruit in a warm climate, but is not quite so high
flavoured at the north or east. The tree is vigorous and
iealthy, and bears fair crops.

Leaves with reniform glands. Fruit rather large, oval; su.
uure only of moderate depth, swollen point small. Skin rather
downy, greenish white on all sides, at first, but white with a
creamy tint when fully ripe; and when fully exposed, 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 isa
good fruit, but its place has been taken, of late, by other more
popular sorts.

Leaves with globose glands. Fruit very large and heavy,
nearly round. Skin, dull greenish white, with a brownish red
cheek. Flesh, pale yellow, firm, juicy, sugary, and rich in
flavour. Ripens the middle and last of September. Flowers
small.

31. MapdELEINE DE Covurson. Thomp. Lelieur. Lind.

Red Magdalen (of 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.

41

‘

182 TEA%we

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. Marra.§ Lind. Thomp. P. Mag.

Péche Malte. 0. 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 of 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. Lastof Au.
gust. Flowers large. |

The trees of the true Malta are remarkably free from the
yetlows, in this country, affording another proof of our theory
regarding this disease, as they bear only moderate and regu-
‘ar crops.

33. Nutmsec, Rep. Mill. Lind. Thomp.

Avant Rouge. O. Duh. | Brown Nutmeg.
Avant Péche de Troyes. Early Red Nutmeg.
Red Avant.

The Red Nutmeg is a very small and inferior peach, which
has long been cultivated, solely on account of its earliness. It
is now seldom seen in our gardens, being abandoned for better
sorts. Is isdesirable, however, in a complete collection. Both
this and the following are European varieties. ‘The tree grows
slowly, and is of dwarf habit.

Leaves small, with reniform glands. Fruit small, roundish,
with a distinct suture, terminating in a small, round, swollen
point at the top. Skin pale yellow, with a bright, rich red
cheek. Flesh yellowish white, red at the stone, with a sweet
and rather pleasant flavour. Middle and last of July. Flow
ers large.

FREESTONE PEACHES. 483

34, Nurmec, Wuire. 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. I.ind Thomp.

Vanguard.
Mellish’s Favourite
Lord Montague’s Noblesse

An English peach of the highest reputation, and which, in
this country, is esteemed wherever known, as one of the largest,
most delicious, and most valuable varieties. The tree is hardy
and productive, and every cultivator should possessit. In Eng-
land it is one 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 little narrowed at the top, and terminated by an acute
swollen point. Skin slightly downy, pale green throughout,
marked on the cheek with delicate red, clouded with darker
red. Flesh pale greenish white to the stone, melting, very
juicy, with a very high and luscious flavour. Last of August.
Flowers large.

36. Niverre. O. Duh. Lind. Thomp.

Nivette Veloutée.
Veloutée Tardive.
Dorsetshire.

The Nivette is an excellent French variety, much resembling
the Late Admirable.

Leaves with globose glands. Fruit largei, roundsh, inclin-
ing to oval, suture shallow, and the top slightly depresséd. Skin
pale green, with a lively red cheek. Flesh pale green, but
deep red at the stone, juicy, melting, and very rich. Beginning,
and middle of September. Flowers small.

484 THE PEACH.

87. Otpm1Ixon 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 Oldmixon. 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.

38. 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
adull 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. Pourrres Harive. O. Duh. Thomp. Lind.

Pourprée Hative 4 Grandes Fleurs.
Early Purple.

This is the Early Purple of Duhamel; what is often in- }
correctly called the Early Purple, being the Grosse Mignonne.

Leaves with reniform glands. 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 Pourrrer 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. 485
40. Royat Georue.§ P. Mag. Lind. Thomp.

Early Royal George.
Millet’s Mignonne. Madeleine Rouge a Petite Fleurs.
Lockyer’s Mignonne. French Chancellor.

Griffin’s Mignonne. Early Bourdine. Incorrectly,of some
Superb. Double Swalsh.

Red. Magdalen.

Few of the early peaches surpass in flavour and beauty ‘he
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 Early 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 Royal 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 stone, melting, juicy, very rich;
and of the highest flavour. From the 20th to the last of Au
gust. Flowers small.

41 Rep RareERiPe.§

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
Early 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 firs: ; 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, Rareripe, 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. Roya Cuarzorre.§ Thomp.

New Royal Charlotte, Lind. :

| Madeleine Rouge Tardive,
Grimwood’s-Royal Charlotte, | 3°8 | Madeleine Rouge a Moyenne | 2 $§
Kew Early Purple, foeke Fleur. -
Lord Nelson’s, og | Madeleine a Petite Fleur. cE

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. 487

and wood of a light green. It is a very hardy, productive,
and desirable variety.

Leaves with reniform glands. Fruit large, globular; suture
faintly marked except at the top. Skin, thin, clear beautiful
white, on all sides. Flesh, white to the stone, juicy, and melt-
ing, with a sweet, rich, and sprightly flavour. Beginning of
September. Flowers small.

45. Van Zanpt’s Surers. 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 from
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,
-he 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 deli.
cious flavour. Middle of August. Flowers small. ;

48. Wasnineton. 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. WaLrter’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
much 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 agrée-
able flavour. Ripens about the 20th of August.

50. Waite Imperiaz.§

The White lmperial is a new early fruit, of most estimable
quality. We consider it quite a valuable variety for every
garden north of New York, as its flavour is very excellent, it is
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
long 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,
deep cavity at the stem ; the suture moderately deep, and the
fruit enlarged on one of its sides. Skin yellowish white, with

FREESTONE PEACHES. : 435

only a slight tinge of red next the sun. Flesh nearly white,
very melting and juicy, of a very delicate texture, and the
flavour sweet and delicious. Ripens amoung the earliest, a few
days after the Early York, about the 25th of August. Flowers
small.

51. Wuire-Biossomep INcomparaBLE. P. Man. Thomp.

f White-Blossom.
Willow Peach.

This is a native fruit of se.ond quality, much inferior, both
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 ITI. Free-Stone Peaches with deep yellow flesh.*

52. ApricoteE. Thomp. O. Duh,

Yellow Admirable. Admirable Jaune, O. Duh. ois.
Apricot Peach. D’ Abricot.
Grosse Jaune Tardive. “Orange. (Orange Peach. Ken.)

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.
53. Bercen’s YELLow.$

Bergen’s Yellow isa native, we believe, of [ ong Island. It is
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. Battmore 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, the
swollen point at the top prominent—the suture shallow. Skin
yellow, with a fine red cheek. Flesh yellow, melting, sweet,
rich and very excellent. It ripens here the last week in Au-
gust. Flowers small.

FREESTONE PEACHES. 49)

55. Crawrorp’s Lare MeEtocoton.)

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. CoLtumBiA. 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-
eellent 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 Large YeELttow. Ken.
Poole’s late Yellow Freestene.

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

~

492 THE PEACH.

58. Rep Curex MeEtocoron.* Pom. Man.

Malagcatune.

Malacatune. Yellow Malagatune.

Hoge’s Melocoton Red Cheek Malocoton. (ove.
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 of
thousands 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,
both 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 FrReErestone. 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,
of 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 AxBerGE. ‘Thomp.

Alberge Jaune. O. Duh Purple Alberge. Lind
Péche Jaune. Red Alberge
Gold Fleshed Golden Mignonne

Yellow Rareripe, of many dm. 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-
eg sort from which our Melocotons and Yellow Rareripes

ave sprung in this country. It 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,
differs from the above only in having reniform glands, and ripen-
ing ten or twelve days later. Flavour second rate.

61. Yertow Ranerire.§

Large Yellow Rareripe.
Marie Antoinette

One of the finest very early yellow fleshed peaches. It is an*
American seedling, produced about a dozen years ago, and well
deserves the extensive cultivation it receives, both in the 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 in streaks. Flesh deep yellow, but red at the
stone, juicy, melting, with a rich and excellent vinous flavour.
Ripens from the 25th to the 30th of August. Stone small.
Flowers small.

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).
62. Buoop Crinestone. Floy.

Claret Clingstone.
Blood Cling.

The Blood Clingstone is a very large and peculiar fruit, of
. 42

404 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 Freneh
Bleod Clingstone,—SANGuINOLE 4 Cuain ADHERENTE. It isa
much larger fruit than the original sort, which has large
flowers, otherwise they are the same in all respects.

Leaves with reniform glands. Fruit often very large, round.
ish oval, with a distinct suture. Skin very downy, of a dark,
dull, clouded, purplish red. Flesh deep red, throughout, firm
and juicy—not fit foreating. September to October. Flowers
small,

There isa 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. Caruerine. Lang. Lind. P. Mag. Thorp.

The Catherine cling is a very fine, old English variety, of
excellent quality, but not, we think, equal to the Large White
Clingstone, a native seedling, so much esteemed in the Middle
States.

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 produced in Maryland
from a stone brought by Mr. Daniel Heath from the Mediterra-
nean ; and it is frequently still propagated from the stone, with-

CLINGSTONE PEACHES. 495

cut 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 Heats, is a recent seedling, very similar in all
respects, originated lately by Dr. Bayne, of Alexandria, D. C
It 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. Lastof September. Flowers
small.

66. Larce Wuire Cuinestone. §

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 was 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 colcur, and excellen
quality of this fruit, render itthe greatest favourite for preserving

496 THE PEACH.

in brandy or 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 top smal]. Skin white
(inclining to yellow only when oyer 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 Cuinestone.§ 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 though 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 fron 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.

68. 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 eon-
siderably cultivated here, but we have abandoned it. Tha
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 —

ellow to the stone, very firm, rather juicy, sweet. October.
lowers large.

CLINGSTONE PEACHES. 47
70. Otpmixon Ciinestone. § Coxe

Oldmixon Cling.
Green Catherine, of the Americans Thomp.

The Oldmixon 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 mostdesirable of this class of
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. OrancEe 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 glands. Fruit large, round,
the suture distinctly marked, and extending nearly round the
fruit—swollen point at the top, none. Skin deep orange, with
a rich dark red cheek. Flesh dark yellow, rather firm, juicy
with a rich vinous flavour. September. Flowers small.

72. Otp 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 Cling-
stone.

Leaves serrated, without glands, Fruit large, roundisa, the
suture slight. Skin pale yellowish white, with a fine red cheek,

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. Paviz p—EPompone. Bon. Jard. Lelieur. Thomp.

Monstrous Pomponne. 2 7 j,.4 Pavie Rouge de
Monstrous Pavie. has Pompone. O. Duh
Pavie de Pomponne Grosse. Pavie Camu.
Pavie Monstrueux. Gros Mélecoton.

Gros Pérsique Rouge

A very large and magnificent old French clingstone, not so
well known in this country as it deserves. The fruit is very
solid in flesh, and much sweeter here than in France. The
tree is of very strong growth.

Leaves with reniform glands. Fruit very large, roundish
oval, with a well marked suture extending to the top, and ter-
minating there in an obtuse swollen point. Skin yellowish
white, a good deal covered with the broad, very deep red colour
of its cheek. Flesh firm, yellowish white, deep red at the stone,
to which it adheres very firmly, and which is rather small ;
juicy, flavour sweet and good. First of October. Flowers large.

74. Smity’s Newineton. Lind. Thomp.

Early Newington. Of the
Smith’s Early Newington. § English
Early Newington. Coze. ;

This is one of the best Early Clingstone Peaches. It is of
English origin, and is little cultivated in this country. The
Early Newington of our gardens as generally known (see
Early Newington Freestone), is earlier and a very much finer
variety, with reniform glands,.being a partial clingstone, but
most 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

ale 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!ing cling with globose glands, and of second quality,
juite distinct from our Early Newington Freestone.

ORNAMENTAL VARIETIES. 499
75. TIPPECANOE.
Hero of Tippecanoe.

A new, very large, and handsome clingstone, originatea by
Mr. George Thomas, of Philadelphia, and first exhibited before
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. WaAsHINGTON CLINGSTONE. §

An American variety, remarkably juicy and sweet. Al-
though Thompson finds it third rate in England, it is here
scarcely surpassed. To use the expressive words of one of our
friends in Maryland, a good judge of fruit, “there is nothing
better than this peach out of paradise.” It is neither 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. DousLeE 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 thickly
disposed on the branches as to be very striking and showy.
They are produced at the usual season or a few days later

5AL 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 with 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
affect 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-angled eye. Skin pale yellowish
green, mottled with red on one side. Flesh pale yellow, with
a circleof red round the stone (from which it separates), sweet,
juicy, with a slight noyeau flavour. Beginning of September.
Flowers large.

«

79. Weerine Peacu.

Reid’s Weeping Peach.

A peculiar variety, with pendant, weeping branches, and a.

habit much like that of the weeping ash. It was lately origi-
nated by Mr. William Reid, the skilful nurseryman at Murray
Hill, near New York. To display itself to advantage, it should
be grafted six or eight feet high, on the clean stem of a peach
or plum stock. Reniform glands. Flowers large.

Selection of choice peaches 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 has 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, Cooledge’s Fa-
vourite, Morris’, White Rareripe, Large White Ciingstone.

The best varieties 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, and is one of the most wax-
like and exquisite of all productions for the dessert. In
flavour, it is perhaps scarcely so rich as the finest peach, but it
has more piquancy, partaking of the noyeau or peach leaf
flavour.

The Nectarine is known in Northern India, where it is called
moondia aroo (smooth peach). It appears to be only a dis-
linet, accidental variety of the peach, and this is rendered 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 of
all smooth-skinned stone fruit in sandy soils. It is quite hardy
here wherever the peach will thrive, though it will not gene-
rally bear large and fine ivuit unless the branches are
shortened-in annually, as we have fully directed for the peach
tree.

* Seo London Gardener’s Magazine, Vol. 1, p. 471 ; Vol 14, p. 53.

302 THE NECTARINE.

With this easy system of pruning, good crops are readily
ebtained, 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,
»be surface being first made hard and firm. This shouid be
done when the punctured fruit commences to drop. (See the
?lum for further remarks on this insect.) And we would, as a
preventive to the attacks of the insect, recommend rags, dipped
w 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. } Ken,

This American seedling is the largest and most beautifui of
all nectarines. It was raised from a peach stone by Mr. T.
Lewis of Boston. The original tree was, when full of fruit,
destroyed 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:
tiful objects. [See Broomfield Nectarine. ]

* To be had very cheap at the city gas works

\

FREESTONE NECTARINES. 593

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 TExuier’s. § Lind. Thomp.

Du Tilliers. Duke de Tilley:
Du de Tello. Du Tilly’s.

A very excellent 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 stalk. Skin pale green, with a marbled purplish-red
cheek. Flesh greenish white, pale red at the stone, melting,
juicy, sweet and good. Last of August. Flowers small.

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 Violette Hative and the Elruge, ripening a few days
earlier than the latter.

Leaves with reniform glands. Fruit large, roundish oval.
Skin pale green, with a deep violet-red cheek. Flesh pale
green, slightly red at the stone, melting, rich, and very good.
Ripens about the 25th of August. Flowers small.

_ 4. Exrveg. §Thomp.

Common Elruge. ; Tiat Anderson's. of some
Claremont. 4 Temple’s. English gardens.
Oatlands.

Spring Grove. incorrectly of many

Peterborough. 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,
when the young wood is annually shortened-in, it bears good
crops on standard trees, which ripen finely.

Without this precaution, like almost all other nectarines, the
fruit is small, poor, and ripens imperfectly.

Leaves with reniform glands. Fruit of medium size, 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
sroall.

5. Farrcnitp’s Lind. Thomp.
Fairchild’s Early.

A very small, indifferent sort, only valued for its earliness,
and searcely 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. Hunr’s Tawny. § Thomp.

Hunt’s Large Tawny. :
Hunt’s Early Tawny. Lind.

This is the best, very early Nectarine. It is a very distinct
sort, with serrated leaves, and was originated in England about
thirty yearsago. 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-ovate, 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 diffe-
rent from this.)

7. Harpwicke Serepiinc. 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 reputation

FREESTONE NECTARINES. 50:

oY being “ one of the best and hardiest of nectarines, and a very
excellert bearer.”

Leaves with reniform glands. Fruit very large, roundish,
inclining te oval,and resembling the Elruge. Skin pale green,
with a deep, violet-red cheek. Flesh pale green, slightly
marke with red at the stone, juicy, melting, rich, and hilgh
uav ured. End of August.

8. Murrey. Ray. Thomp.

Murry. Lind.
Black Murry.

The Murrey is an old English Nectarine, which, though of
good quality, is rather a poor bearer, and is little known or
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. Lina.
Flanders.

Cowdray White.
Emerton’s New White.
Large White.

The New White is the finest light skinned variety, and is a
beautiful, hardy, and excellent nectarine, bearing abundant
crops, and 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 vaiiety.

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. Oxrp Waite. Lind. Thomp.

This nectarine is supposed to have been introduced from Asia
into England, about sixty years ago. It is much like the fore.
going in flavour, perhaps a little richer, but it is less hardy and
productive.

Leaves with reniform glands. Fruit rather large, roundish

506 THE NECTARINE.

oval. Skin white, slightly tinged with red. Flesh white, ten-
der, juicy and rich. Early in September. Flowers large.

11. Pirmaston’s Orance. Lind. Thomo.

William’s Orange.
William’s Seedling.

The Pitmaston Orange, which is considered the best yewow
fleshed nectarine, was raised in 1816, by John Williams of
Pitmaston, 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. Flowers
large. ’

12, PrrersoroucH. 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. All the speci-
mens that we have seen under this name, from different dis-
tricte, being only the Elruge imperfectly grown.

Leaves with reniform 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
and of tolerable flavour. It ripensearly in October. Flower
small.

13. VioverTte HAtive. Lind. Thomp.

Early Violet. | PetiteViolet Hative. O Kah

RS
Violet P. Mag ~ & | Brugnon Hatif.
Early Brugnon. ARS | Violette Angervilliéres,
Brugnon Red at the Stone. | -3 pe Violette Musquée.
Hampton Court. 3 § , | Lord Selsey’s Elruge,
Large Scarlet. SS Violet Red at the Stone.
New Scarlet. O's | Violet Musk.
Aromatie. 3

CLINGSTONE NECTARINES. 507

The Violette Hative, 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 the shade, but,
when exposed, nearly covered with dark purplish red, mottled
with pale brown dots. Flesh whitish, but much rayed with red
at the stone. The latter is roundish, the furrows not deep, and
the surface reddish brown. The flesh is melting, juicy, rich,
and very high flavoured. It ripens about the last of August.
Flowers rather small.

The VioLeTTte 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 quatity. It is
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
cheek. 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 indif-
ferent quality, when compared with many others. Its waxen
appearance, when fully ripe, is very beautiful. It is an old
English variety.

L.eayes with reniform glands. Fruit of medium size, round.

508 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 GoLpeNn 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 to hang on the tree till it begins to shrivel,
when the flavour is much improved.

Leaves serrated, without glands. Fruit rather large, round-
ish. Skin pale greenish-yellow, nearly covered with red,
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. Newineton, Earty.§ Lind. Thomp.

Early Black Newington. Lucombe’s Black.
New Dark Newington. Lucombe’s Seedling.
New Early Newington. Early Black.

Black

The Early Newington is one of the best of clingstone necta-
rines. It is not only a richer flavoured fruit than the old New.
ington, but it is larger, dark coloured, and earlier.

Leaves serrated, without glands. Fruit large, roundish,
ovate, a little enlarged on one side of the suture, and 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, Duk.
Brugnon Musquée,

THE QUINCE. 509

The Red Roman is a very old European variety, having
been enumerated by Parkinson, in 1629. It is still esteemed,
both in Europe and this country, as one of the richest and best
of clingstone nectarines. The tree healthy and productive.

The Newington is frequently sold for the Red Roman in this
country, and the true Roman is comparatively scarce.

Leaves with reniform glands. Fruit large, roundish, a little
flattened at the top. Skin greenish yellow, with a brownish,
muddy, red cheek, which is somewhat rough, and marked with
brown 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.

Selection of choice hardy Nectarines, for a small Garden.—~
Early Violet, Elruge, Hardwicke Seedling, Hunt’s Tawny,
Boston, Roman, New White.

oe

CHAPTER XXIV.

THE QUINCE.

Cydonia vulgaris, Dec. ; Rosacee, of Botanists.
Coignassier, of the French; Quittenbaum, German; Kivepeer, Dutch;
Cotogno, Italian; and Membrillo, Spanish.

Tue Quince is a well-known, hardy, deciduous tree, of_smal)
size, crooked branches; and spreading, bushy head. It is indi-
genous to Germany and the south of Europe; and it appears
first to have attracted notice in the city of Cydon, in Crete ox
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 of 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.

Usses.—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, to

43* -

510 THE QUINCE.

communicate additional fiavour and piquancy to apple-tarts,
pies, or other pastry. In England, wine is frequently made
from the fruit, by adding sugar and water, as ir other fruit
wines; and it is a popular notion there, that it has a most
beneficial effect upon asthmatic patients. Dried Quinces are
excellent.

In this country, large plantations are sometimes made of the
Quince; and as it is, in good soil, a plentiful bearer, it is
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,
layers, or cuttings. From seeds the quince is somewhat
liable to vary in its seedlings, sometimes proving the apple-
shaped and sometimes the pear-shaped variety. Cuttings, planted
in a shaded situation, early in the spring, root very easily, and
this is perhaps the simplest and best way of continuing a good
variety. The 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.

Som anp Cutture.—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. es

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:

ITS VARIETIES. 511
1. APPLE-SHAPED Quince. Thomp.

Orange Quince,
Cydonia y. 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. PrAR-SHAPED Quince. Thomp.

Oblong Quince.
Coignassier pyriforme, of the French.
Cydonier sub. y. 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. PortucaL Quince. Thomp.

Cydonia Lusitanica. Hort. Brit.
Coignassier de Portugal, of the French.

The Portugal quince is rather superior to all others in quality,
as it is less harsh, stews much better, and is altogether of milder
flavour, though not fit for eating raw. For marmalade and baking
it is much esteemed, as its flesh turns a fine purple or deep
crimson when cooked. ;

The leaf of the Portugal Quince is larger and broader than
that of the common quince, and the growth of the tree is
stronger. 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, whign
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
secasionally succeeds these flowc rs, is dark green, very hard,
and having a peculiar and not unpleasant smell. It is entirely
useless.

The Wut, or BLusu Japan 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: Rosaceae, of botanists.
Framboisier, of the French; Himbeerestrauch, German; Framboos

. Dutch; Rova ideo, Italian; and Frambueso, Spanish.

Tue Raspberry is a low deciduous shrub, which in several
forms is common in the woods of both Europe and America.

™

SOIL AND CULTURE. 513

The large fruited varieties most esteemed in our gardens hava
all originated from the long cultivated Rubus ideus, or Mount
Ida bramble, which appears first to have been introduced into
the gardens of the South of Europe from Mount Ida. It is now
quite naturalized in some parts of this country. Besides this;
we have in the woods the common black raspberry, or thimble-
berry (Rubus occidentalis, L.), and the red raspberry (Rubus
strigosus, Michx.), with very good fruit.

The narhe raspberry (Raspo, Italian) is probably from the
rasping roughness of prickly wood. The term raspis is still
used in Scotland.

Uses.—The raspberry is held in general estimation, not only
as one of the most refreshing and agreeable sub-acid fruits for
the dessert, but it is employed by almost every family in making
preserves, jams, ices, sauces, tarts and jellies; and on a larger
scale by confectioners for making syrups, by distillers for making
raspberry brandy, raspberry vinegar, &c. Raspberry wine,
made in the same way as that of currant, is considered the
most fragrant and delicious of all home-made wines.

Succeeding the strawberry at the beginning of summer, when.
there is comparatively little else, this is one of the most 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 tha
stomach, it is considered beneficial in cases of gout or rheu.
matism.

PropaGaTion.—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.

Som 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. To
perform this, examine the stools in April, and leaving the strong-
est shoots or suckers, say about six or eight to each stooi, 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

DL4 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-
dressiny’ 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 third
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 fall, after which the canes are bent down, and covered
lightly with earth or branches of evergreens till spring. Here,
and to the south of thjs place, this is not necessary.

Varieties.—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
iate frosts.

1. Antwerp, Rep.§ P. Mag. Thomp.

New Red Antwerp Burley.
True Red Antwerp. Knevet’s Antwerp.
Howland’s Red Antwerp. Framboisier 4 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.

VARIETIES. 515

Canes moderately strong, yellowish green, becoming pale browr
early in autumn, covered below with dark brown bristles; but
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, is a
very inferior variety of the foregoing, with fruit half the
size, less conical, and canes stronger, and more inclined ta
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, YeLttow.§ Thomp. Lind.

White Antwerp.
Double Bearing Yellow.

The Yellow Antwerp is the largest and finest light coloured
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. On 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 earlier 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-acid
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 vor of Europe, R.
Idous, but according to Torrey and Gray is quite distinc

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 fiuit is much larger and finer
Its rich acid flavour renders it, perhays, the finest sort for
kitchen use—tarts, puddings, &c. It ripens later than other
raspberries.

The American Wuire resembles the foregoing in all respects,
except in the colour of its fruit, which is pale yellow or white.

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
ner et aalet though not so good a market fruit, as it does nof

ear 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 slende1
bristles, which are stronger towards the top of the cane. They
become dull brown early in autumn. Bearing shoots nearly
smooth.

6. Brentrorp Cang. Thomp.

A pretty good fruit, though much inferior to the best. Fruit
of medium size, oval-conical, dark dull re‘ 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 White Antwerp, and ccntinues several
weeks in perfection.

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-
.ing down the shoots to within a few inches of the ground, 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, and
long, deep green.

10. Fastourr.§

The Fastolff Raspberry is a new English variety of the
highest reputation. It derives its name from having originated
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.

Ad

518 THE BLACKBERRY.
11. Kwyever’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. NorTincHam 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, Vicroria.

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. Tse Briackserry.

There are several species of the Bramble indigenous to this
country, 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
of July, or early in August, after the forner is past, and is

VARIETIES. 519

much used by all classesin this country. The sorts are seldom
cultivated 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 BuacksBEeRry.

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. Hicn Biackperry.

Bush Blackberry.
Rubus Villosus. Tor. and Gray.

This is an erect growing blackberry, the stems tall, and more
or less branching. In its foliage it resembles the foregoing,
but its flowers, which are white, are smaller. The fruit is also
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 DousLe-WuitTE-BLossomeEnD, and
Dovste Pinxk-BLossomED BramBtes, 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.

Tue Rose Frowerine Bramsre (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.

5230 ‘THE STRAWBERRY.

CHAPTER XXVI.

THE STRAWBERRY.

Fragaria (of species) L. Rosacea, of botanists.
Frasier, of the French; Erdbeerpflanze, 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 choser 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.

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. ss

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 Linneus 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 Soin. The strawberry propagates itself
very rapidly by runners* which are always taken to form new
plantations or beds. These are taken off the parent plants
early in 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 putting 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*

522 THE STRAWBERRY.

‘ULTURE 'N Rows. The finest strawberries are always ob
tained when the plants 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
two feet apart, and the plants, of the large growing kinds, two
feet from each other in the rows ; of the smaller growing kinds,
from one foot to eighteen inches is sufficient. The runners must
de 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
omitted, as it would cause them to run too much to leaf.

A light top-dressing of leaves, or any good compost, applied late
in the fall, though not necessary, greatly promotes the 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. still more easy and eco-
nomical mode is that of growing the strawberry in alternate
strips.

Early in April, or in August, being provided with a good
stock of strong young plants, select a suitable piece of good
deep soil. Dig in a heavy coat of stable manure, pulverizing
well and raking the top soil. Strike out the rows, three feet
apart, with a line. The plants should now be planted along
each line about a foot apart in the row. They will soon
send out runners, and these runners should be allowed to take
possession of every alternate strip of three feet—the other strip
being kept bare by continually destroying all runners upon it,
the whole patch being kept free of all weeds. ‘The occupied
strip or bed of runners will now give a heavy crop of strawber-
ries, and the open strip of three feet will serve as an alley from
which to gather the fruit. After the crop is over, dig and pre-
pare this alley or strip for the occupancy of the new runners
for the next season’s crop. The runners from the old strip will
now speedily cover the new space allotted 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 »s
continued in a productive state for many years.

Both of the above modes are so superior to the common one
of growing them more closely in beds, that we shall not give
any directions respecting the latter.

It may be remarked that the Alpine and European Wood
strawberries will do well, and bear longer in a rather shaded
situation. The Bush-Alpine, an excellent sort, having no
runners, makes one of the neatest borders for quarters or beds
in the kitchen garden, and produces considerable fruit till the
. season of late frosts. If the May crop of blossoms is taken

off, they will give an abundant crop in September, and they
are, therefore, very desirable in all gardens.

To accelerate the ripening of early kinds in the open garden
it is only necessary to plant rows or beds on the south side of
@ 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 Pistillate Plants—A great number of experi-
ments have been made, and a great deal has been written lately,
m 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 culttvators divide all Strawberries into two
classes, characterized by their blossoms. The first of these they
call staminate (or male), from the stamens being chiefly deve-
loped ; the second are called pistil/ate (or female), from the pistils
being chicfly developed.

The first class, to which belong various sorts, as Keen’s Sced-
ling, British Queen, etc., usually in this climate bear uncertain
crops, from the fact that only a part of the blossoms develop the
pistils sufficiently to swell into perfect fruit.

The second class, to which belong various other sorts, such as
Hovey’s Scedling, Black Prince, ete., producing only pistil-bear-
ing flowers, do not set fruit at all when grown quite apart by
themselves ; but when grown near a proper number of staminate
plants, so as to be duly fertilized by them, they bear much larger

524 THE STRAWBERRY.

erops, of much more perfect berries, than can be produced in tkis
climate in any other way.

This is no longer a matter of theory, for 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 pistil-
late, varieties—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 pistil/ates, 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, ( pistillate,)
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 te
year. The appearance of a plat, planted in this way, will be as
follows: S representing staminate, and P pistillate, varieties.

In planting in beds, the same course may be adopted,
or, what is perhaps better, every third or fourth bed
may be entirely staminate, and the rest pistillate sorts
(the beds in this case being supposed to be side by
side).

Nothing is easier than to distinguish the two classes
of strawberries when in blossom. In one, the stami-
nate, the long yellow anthers (a), bearing the fine dust
or pollen, are abundant; in the other, the pistéllate,
only the cluster of pistils (b), 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).

ULLAG VT OT UVUU UU UU
ORS Re sR Ba-Ba- Ha-Ha La-Ba-Ha-Ba- ale Ba- a fe Re 0S)
CLAARAnAVWIVOVUU UU UCU AON

Fig. 211. Strawberry Blossoms.

SB S

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
perhaps 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
fayourites 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.

Vanrieties.—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. .

526 THE STRAWBERRY.
Class I. Scarlet Strawberries.

[Flowers small. 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. Bisuopr’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. Dunvez.§

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 fine 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 Kenv’s Scartet. Thomp.

Austrian Scarlet, Lind. Globe Scarlet.
Nova Scotia Scarlet. Early Prolific Scarlet, &c.

We have long cultivated this, which is the earliest 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 good. Ripens here in the middle
or last of May. Flowers staminate.

SCARLET STRAWBERRIES. 527

§. Grove Enp Scartet. Thomp.
Atkinson Scarlet.

A very handsome English Strawberry, but not esteemed here
so much as the Large Early Scarlet. Leaves very w: idely
serrated. Fruit of medium size, very bright vermillion scarlet,
globular and flattened. Seeds slightly imbedded. Flesh of a
pleasant, mild flavour. Ripens pretty early. Staminate.

6. Hupson’s Bay. Thomp.

Hudson. American Scarlet. (of 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 Scartet. 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. Meraven’s ScaRxer. 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.

328 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 eco.
lour ; flavour rich and good.

10. Orp 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 pretty early,

three or four days after the Large Early Scarlet. Staminate.

11. RoseBerry.

Aberdeen.
Roseberry.
Scotch Scarlet.

A very good Strawberry not so much lixed 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 II. Pine Strawberries.*

[Flowers large, leaves rather broad, dark green with obtuse serratures;
seeds prominent, on a smooth surface, fruit large, rich and sweet.]

12. Brack Prince. Thorp.
Flack 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
unct from the Pines, to which they have so much affinity.

PINE STRAWBERRY. 52

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.

13. Brewer’s Emperor.

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 small and light green, but with the coarse ser-
ratures of this class. Fruit-stalks very long and upright.
Fruit pretty large, with a neck, ovate, or cockscomb-shaped, dark
purplish scarlet ; grains not deeply imbedded; flesh firm, very
rich and aromatic. Flowers staminate.

15. Exton. 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 a 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 when fully ripe, dark red; flesh rather
firm, witha very rich flavour. Flowers staminate.

45

530 fHE STRAWBERRY.

16. Hovey’s Srepiine. § Hov. Mag.

4
4
Y

Wl:
Me

S

|

SI

This splendid Strawberry was raised, in 1834, by Messrs.
Hovey, 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 ether
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, or a few
days after it. Flowers pistillate.

PINE STRAWBERwIES. 5381

17. Keen’s Seepiine. 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’ Phcenix, a perfectly hardy sort, fully
equal to it, and by Hovey’s Seedling.

Fruit very large, roundish, usually a little depressed, often
cockscomb-shaped, dark purplish scarlet, surface polished, seeds
slightly imbedded, flesh 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. Myatr’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 the leaves are large. Its quali-
ties for general culture are not generally tested yet in different
parts of the country ; but unfortunately 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. Myatr’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. Myartr’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, and is likely to prove hardy and
productive. Flowers staminate.

5382 THE STRAWBERRY.

21. Myatr’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’ Phoe-
nix or Hovey’s Seedling. Fruit of the largest size, ovate, rich
scarlet ; flesh rather soft and not high flavoured. Staminate.

23. Oxp Pine, on Caroumna. 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 requires
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’ Poanix.

Ce,

Na

Mii

Wy)
i Y
ee
Hi / SN
, W/ (y) p(y (dt
git ry ty r()
OMUAP

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 soil; 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,

45

534 THE STRAWBERRY.

of a very dark purplish red, with a polished surface. Flesh
firm, of the richest pine flavour. Ripens about the medium
season. Flowers staminate.

25. Swainstone’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
beautiful light, glossy scarlet, flavour very delicious. Staminate

Class III. 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.
sept in its colour, which is white. It ripens at the same time.

28. Rep Atrine. ‘Thomp.

Red Monthly Strawberry.
Des Alpes 4 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 crop is secured,

HAUTBOIS STRAWBERRIES. 035

by cutting off ali the spring blossoms. The plant resembles
the Red Wood, and the fruit is similar in flavour and colour,
but long-conical in form. Flowers always perfect.

29. Waite Atrine. Thomp.

White Monthly,
Des Alpes a Fruit Blanc.
Des Alpes de tous les mois 4 Fruit Blanc, &c,

Precisely similar to the Red Alpine, except in colour. Fruit
conical, white.

30. Rep Bus Axpine.§ 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. Wurre Buss Axrine.§ 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. Hautbois Strawberries.*

[Leaves large, and crumpled, pale green, supported on tall stalks. Fruit
stalk tall and erect. Fruit, pzle-at first, dull purplish at maturity.]

32. Pro.iric, or Conicau.§ Thomp.
Musk Hautbois. Double Bearing

French Musk Hautbois. Caperon Royal
Caperon Hermaphrodite.

* Haut-bois, literally high-wood, that is, wood strawberries with high
leaves and fruit stalks.

5636 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 rathe1
firm, sweet and excellent. It ripens tolerably early, and some.
titnes gives a second crop. Staminate.

The Common Havreois, 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 im-
sipid flavour. They are too tender to withstand our cold winters well.]

33. True Cau. 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 foregomg—very showy
in size, but indifferent fruit and a poor bearer. Fruit roundish,
sometimes cockscomb shaped, surface pale scarlet, polished, seeds
projecting, flesh hollow and of only tolerable flavour. Medium
season.

35. YELLow Cuiu1. Thomp.

Fruit very large, irregular in form, yellow with a brown cheek,
seeds slightly imbedded. Flesh, very firm, rather rich.

Class VI. Green Strawberries.

[Little valued or cultivated, being more curicus than good. They resem
ble, in ong appearance, the Wood strawberries. Leaves light green,
much plaited. Flesh solid. There are several sorts grown by the French,
but the following is the only one of any value, and it is a shy bearer.]

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. Flesh
solid, greenish, very juicy, with a peculiar, rich, pineapple
flavour. Ripens late.

Selection of the finest strawberries | bie 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 cure, but very fine in deep rich soils. Bish-
op’s Orange, Elton, Myatt’s Pine, Old Pine, Downton.

CHAPTER XXVIII.

Cucumis Melo, L. Cucurbitacee, of botanists.
Melon, of the French; Melona, German; Meleon, Dutch; Melone,
Italian ; and Melon, Spanish.

Tue Melon (or musk melon) is the richest and most luscious of
all herbaceous fruits. ‘The plant which bears this fruit is a
trailing annual, supposed to be a native of Persia, but which
has been so long in cultivation in all warm climates that it is
quite doubtful which is its native country.

The climate of the Middle and Southern States is remarkably
favourable for it—indeed far more so than that of England,
France, or any of the temperate portionsof Europe. Consequent-
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.

Cu.ture.—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
hills are prepared by digging a foot deep, and two feet across,
which are filled half full of good, well-rotted manure. Upon
the latter are thrown three or four inches of soil, and both ma
nure and soil are then well mixed together. More soil, well
pulverized, is now thrown over the top, so as to complete the hill,
making it three inches higher than the surface. Upon this,
plant eight or ten grains of seed, covering them about half an
inch deep.

When the plants have made two rough leaves, thin them so
as to leave but two or three to each hill. Draw the earth
nicely around the base of the plants with the hoe. And to pre-
vent the attack of the striped cucumber bug (Galereuca vittata),
the great enemy of the melon and cucumber plants, sprinkle the
soil just beneath the plants, as soon as they come up, with
guano. ‘The pungent smell of this manure renders it an effect-
ual protection both against this insect and the cucumber flea
beetle, 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.

Vanrieties.—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; Yellow-Fleshed, as the cantelopes ;
and Persian Melons, with very thin skins and the most melting
honey-like flesh, of delicious flavour. The Green-Fleshed
melons are of very rich flavour and roundish form ; the Yellow-
Fleshed are large, usually oval, and of second rate flavour:

GREF.N-FLESHED »IELONS. 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.

edium 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-FiesH. A new English variety, of ex-
quisite flavour. Fruit pretty large, roundish, not ribbed, slight

* We hope tc 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 follow-
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 maybe desired. Cover the manure of the hot-
bed with a mixture of two thirds fresh loamy soil taken from just below
the turf o:1 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 half a
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 of
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. Ifthe season should
not be as warm and fine as ordinary, the beds may be kept partially cov-
ered to ripen the fruit. It should be borne in mind that the Persian melon
requires a 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 practicable this should be put in practice here, or ptherwise the
goil should be regularly watered. It is best to lay some light branches cver

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. BeecHwoop. 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 IT. Yellow, or Orange-Fleshed Melons.

6. Earty Cantetovp. 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. Nerrep CantEeLoup. 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 Hoosarneg. 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. Sweer 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. Lance 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 GrEew

THE WATER-MELON 541

_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

Tue water-melon is a very popular and generally cultivated
fruit in this country. The vine is a training annual of the most
vigorous growth, and the fruit is very large, smooth, and green,
with a red or yellow core. Though far inferior to the melon
in richness, its abundant, cooling juice renders it very grateful
and refreshing in our hot midsummer days. Immense fields of
the water-melon are raised in New Jersey and Long Island,
and their culture is very easy throughout all the middle and
southern states.

The cultivation of the water-melon is precisely similar to
that of the melon, except that the hills must be eight feet apart.
The finest crops we have ever seen, were grown upon old
pieces of rich meadow land, the sod well turned under with the
plough at the last of April, and the melons planted at once.

The following are its best varieties.

1. Imperrat. <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. Spaniso. <A rich and very excellent water-melon. —
Fruit large, oblong; skin very dark blackish-green, slightly
marbled, rind moderately thick, flesh red, solid, rich, and very
sweet.

Tue Citron Warer-ME on is a small, round, pale green,
marbled sort, ripening late, and esteemed by many for pre

serving.

543 THE ORANGE.

CHAPTER X XIX.

Tue Orance Fam.
Citrus, L. Aurantiacea, 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 enjoy 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-
deed, 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
those produced by sowing the imported seeds. By continually
sowing the seed of these wild oranges, they will furnish stocks
suited to almost all the Southern States, which will in time
render the better kinds grafted upon them, comparatively
hardy.

North of the latitude, where, in this country, the orange can
be grown in groves, or orchards, it may still be profitably 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 trellis;
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 anv 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 small, 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 for this and all other insects
that infest the orange, is the gas liquor, of the gas works, largely
diluted with water, and showered over the leaves with a syringe
or engine. As this liquor varies in strength and is sometimes
very strongly impregnated with ammonia, it is difficult to give
a rule for its dilution. The safest way is to mix some, and
apply it at first to the leaves of tender plants; if too strong, it
will injure them ; if properly diluted it promotes vegetation, and

estroys all insects.

Varieties.—From among the great number of names that

044 ORANGES.

figure in the European catalogues, we select a few of those
really deserving attention in each class of this fruit.

I. THE ORANEE.

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 orange flowers distilled, give the orange
flower water, so highly esteemed as a perfume and in cookery.

Besides the COMMON SWEET ORANGE, the most esteemed sorts
are the MaLTeEsE, and the BLooD-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 Sr. Micwaev’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 Sevinue, 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 species, with fine double
blossoms.

The Bercamor orange has small flowers, and pear-shaped
fruit. The leaves, flowers, and fruit, being peculiarly fragrant,
it is highly esteemed by the perfumer, and yields the bergamot
essences. ‘ The rind, first dried and then moistened, is pressed
in moulds into small boxes for holding sweetmeats, to which
it communicates a bergamot flavour.” 4

Besides the above, the Fingered, Sweet-skinned, Pear-shaped,
and Ribbed oranges, are the most striking sorts, all chiefly cul.
tivated by curious amateurs,

THE ORANGE. 545
II —Lemons.

Tur 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.

Il].—rxHE 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 subacid,
and is used in the same way as that of the lemon. It is chiefly
valued however for the rich sweetmeat or preserve, called cztron,
made from the rind.

The Manras citron is considered the largest and best variety.

V.—THE SHADDOCK.

Tue Shaddock (Pampelmous, French; Arancio massimo, Ita.

lian) may be considered a monstrous orange, with a compara.

tively tasteless pulp. It isa native of China and Japan, and

has ifs aa Dr. Shaddock, who first carried it to the West
4

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
often 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; Ulivo, Italian ;
Olivo, Spanish.

Tue Olive, which, as Loudon justly remarks, furnishes, in its
invaluable oil, the cream and butter of Spain and Italy, will
undoubtedly one day be largely cultivated in our Southern
States. Already small plantations of it have been formed by a
few spirited gentlemen in Georgia and Mississippi, and its 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
unknown in this country. In the South of Europe it is more
valuable than bread, as, to say nothing of its wholesomeness, it
enters into every kind of cookery, and renders so large a
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 crevices of rocks, and almost otherwise barren soils in
the deserts, when planted with this tree, become flourishing and
valuable places of habitation.

The olive is a native of the temperate sea-coast ridges of
Asia and Africa ; but it has, time out of mind, been cultivated
in the South of Europe. It is a low evergreen tree, scarcely
twenty feet high, its head spreading, and clothed with stiff, 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 Naturelle des
Orangers, of Risso and Poiteau, with superb coloured plates of every
variety. Paris, folio, 1818.

VARIETIES. 543

the hard fleshy pulp enclosing a stone. In a pickled state the
fruit is highly esteemed. ‘The pickles are made by steeping
the unripe olives in ley water, after which they are washed and
bottled in salt and water, to which is often added fennel, or
some kind of spice. The oil is made by crushing the fruit 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 oi]. 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 comrnon
European olive is, on the whole, much the best for general
cultivation, yielding the most certain and abundant crops.

The sub-variety most cultivated in France is the Lone.
LEVAED OLiveE (Olea, e. longifolia), with larger and longer

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-LEaAveD Ottve (Olea
e. latifolia). Its fruit is nearly double the size of the common
dlive, and yields an abundance of oil, but the latter is so strong
in flavour as to be more relished by the Spaniards than. by
strangers.

The Oxtvier a Fruir arronnt (Olea spherica, N. Duh.) is a-
hardy French variety, which, in a moist rich soil, yields most
abundant crops of fine oil.

The Orivier PLevREuR (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 Oxrvier PicHotine (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

Tuts unique fruit, the most singularly beautiful one that ever
appears at the dessert, is a native of China and the South of
Europe. It grows and bears very readily in this country, as
far North as Maryland and the Ohio river, though the fruit
does not always mature well north of Carolina, except in shel-
tered places. It is even hardy enough to stand the winter here,
and will bear very good fruit, if trained as an espalier, and
protected in winter.

The fruit is as large as an apple. Its skin is hard and
leathery, of a yellowish orange colour, with a rich red cheek,
It is crowned in a peculiar manner with the large calyx, which

ITS CULTURE. 545

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, but 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 CuLturE.—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.

VariETIES.—There are several varieties. The finest, viz.:

1. Tse Sweet-Fruirep Pomegranate (Grenadier @ Fruit.
Doux), with sweet and juicy pulp.

2. Tue Sus-Acip Fruirep Pomegranate; the most com-
mon variety cultivated in gardens.

3. Tue Wizp, or Acip-Fruirep Pomegranate, witha 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.

550 THE POMEGRANATE.

They are also rather more tender than the rruit-bearing ones.
The finest are the Dovste Rep Pomegranate, with large and
very splendid scarlet blossoms, and the Dovste Wuire Pome-
granate, with flowers nearly white. There are also the rarer
varieties, the YELLOW-F LOWERED and the VARIEGATED FLOWER-
ED Pomegranate—seldoin seen here except in choice green-house
collections.

‘

Deda

APPENDIX.

REMARKS ON THE DURATION OF VARIETIES OF FRUIT TREES.

Ir was, for a long time, the popular notion that when a good
variety of fruit was once originated from seed, it might be con-
-tinued by grafting and budding, for ever,—or, at least, as some
old parchment deeds pithily gave tenure of land—“as long as
grass grows, and water runs.”

About fourteen years ago, however, Thomas Andrew
Knight, the distinguished President of the Horticultural Society
of London, published an Essay in its Transactions, tending
entirely to overthrow this opinion, and to establish the doctrine
that all varieties are of very limited duration. ‘

The theory advanced by Mr. Knight is as follows: All the
constitutional 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, al]
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, ‘No trees, of any variety,” to use his own words, “can
be made to produce blossom or fruit till the original tree of that
variety has attained the age of puberty ;* and, under ordinary
modes of propagation, by grafts and buds, all become subject,
at no very distant period, to the debilities and diseases of old
age.”

itt 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 is 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 mext season—the sap being checked—produce
flower-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 become either so uncertain in
their bearing—so barren—so unproductive—or so miserably
blighted—so mortally diseased—that they are no longer to be
trusted ; they are no longer what they once were with us, and
what many of them are still described to be by most foreign
writers.”

Mr. Kenrick accordingly arranges in separate classes the
Old and New Pears; and while he praises the latter, he can
hardly find epithets sufficiently severe to bestow on the former
poor unfortunates. Of the Doyenné he+says: “ This most
eminent of all Pears has now become an outcast, intolerable
even to sight;” of the Brown Beurré, “once the best of all
Pears—now become an outcast.”” The St. Germain “has
long since become an abandoned variety,’”’ &c., &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 dectrine of Knight’s has found ready sup-
porters, we are bound to add that it has also met with sturdy
opposition. At the head of the opposite party we may rank
the most distinguished vegetable physiologist of the age, Pro-
fessor De Candolle, of Geneva. Varieties, says De Candolle,
will endure and remain permanent, so long as man chooses to
take care of them, as is evident from the continued existence,
to this day, of sorts, the most ancient of those which have been
described in books. By negligence, or through successive bad
seasons, they may become diseased, but careful culture will
restore them, and retain them, to all appearance, for ever.

Our own opinion coincides, in the main, with that of De
Candolle. While we admit that, in the common mode of 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. Su.

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-
tion to the likeness or close relation between the stock and the
graft is the long life of the grafted tree. Thus a variety of
pear grafted on a healthy pear seedling, lasts almost as long as
upon its own roots. Upon a thorn stock it does not endure so
long. Upon a mountain ash rather less. Upon a quince stock
still less; until the average life of the pear tree when grafted
on the quince, is reduced from fifty years—its ordinary dura-
tion 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
some measure, or for a time, the health of the stock, yet the
tree, when it arrives at a bearing state, will, sooner or later,
suffer from the diseased or feeble nature of the stock.

Carelessness in selecting scions for engrafting, is another
fertile source of degeneracy in varieties. Every good 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

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. I cannot for a moment agree with such
an opinion, because we have facts annually before our eyes
completely at variance with such an assertion. In Covent
Garden, and indeed in any other large market in the southern
or midland counties of England, will be found specimens of
fruit as perfect, and as fine, as have been figured or described
by any writer, either in this or any other country whatever.
Instead of the trees being in a state of “ rapid decay ” they may
be found of unusually large size, perfectly healthy, and their
crops abundant; the fruit, perfect in form, beautiful in colour,
and excellent in quality.”” And the like remarks are made of
the Nonpareil.

Certain French writers, about this time, gladly seized-
Knight’s theory as an explanation of the miserable state into
which several fine old sorts of pears had fallen, about Paris,
owing to bad culture and propagation. ‘They sealed the death-
warrant, in like manner, of the Brown Beurré, Doyenné, 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 bid de-
fiance to theorists and bad cultivators.

But half the ground is not yet covered. How does the theory

* Guide to the Orchara, 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 frigid to almost torrid—a range
wide enough to include all fruit trees between the apple and the
orange.

We answer that the facts here, judged in the whole, are de-
cidedly against the theory of the extinction of varieties. While
here, as abroad, unfavourable soil, climate, or culture, have pro-
duced their natural results of a feeble and diseased state of
certain sorts of fruit, these are only the exceptions to the
general vigour and health of the finest old sorts in the country
at large. The oldest known variety of pear is the Autumn
Bergamot—believed by Pomologists to be identically the same
fruit cultivated by the Romans in the time of Julius 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 cold
and clayey soil near the town of Hudson, on the North River,
specimens of this “ outcast,”’ weighing three fourths of a pound,
and of a golden fairness and beauty of appearance and 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 soil is not exhausted
of the proper elements the fruit is beautiful and good. The
largest and finest crops of pears regularly produced in our own
gardens, are by a Brown Beurré tree, only too luxuriant and
vigorous. Of the Golden Pippin apple, we can point out trees
in the valley of the Hudson, productive of the fairest and finest
fruit, and the St. Germain Pears grown by a neighbour here,
without the least extra care, are so excellent, that he may
ae set them against any one of the newer varieties of Winter

ruit.
On the other hand, we candidly admit that there has been for
some time a failure of many sorts of pear and apple in certain
arts of the country. All along the sea-coast where the soil w
light, and has been exhausted, by long cultivation, of lime, potask,
and phosphates, the inorganic elements absolutely. necessary to
the production of fine pears, many varieties that once flourished
well, are now feeble, and the fruit is often blighted.*

The 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 im this climate, under our hot sun (as we have
already remarked), lays the foundation of more than half the
diseases of fruit-trees—because, after a few years, the necessary
sustenance is exhausted by the roots of a bearing tree, and
every one knows how rarely it is re-supplied in ‘his country.
We can from our own observation on the effects of soil, take a
map and mark out the sandy district on the whole sea-board,
where certain sorts of pears no longer bear good fruit; while
within a few miles, on strong deep loams, the fruit is fair and
beaatiful—the trees healthy and luxuriant.

Nothing is more convincing, on this point, than to compare tha
vigour and productiveness of the old pears, at the present mo
ment, in the new soils of Rochester and Syracuse, abounding, not
merely with vegetable matter, but with the necessary inorganic
food, with the same sorts grown along the sea-board, in light soils,
where the latter elements are no longer present in sufficient
abundance. In the former localities, it is as common to see trees
of the old varieties bearing from ten to twenty bushels of unble-
mished fruit annually, as it is in the latter to see them, bearing
only crops of blighted pears. ;

Recent experiments have proved, that it is not sufficient to brin
healthy trees of the old varieties from the interior to the sea-boar
to insure, in the latter localities, fair and excellent crops. But,
on the other hand, the complete renovation of blighted trees, in
light and exhausted soils, by the plentiful use of wood-ashes,
bone dust, lime, and blacksmith cinders, along with common ma-
nure, shows us distinctly that it is not the age of these varieties
of fruit which causes their apparent decline, but a want of that
food absolutely necessary to the production of healthy fruit.

But there is another interesting point in this investigation.
Do the newly originated sorts really maintain in the unfavour-
able districts the appearance of perfect health? Are the new
pears uniformly healthy where the old ones are always feeble ?

Undoubtedly this question must be answered in the negative.
Some of the latest Flemish pears already exhibit symptoms of
decay or bad health in these districts. Even Mr. Kenrick, with

The tree, apparently healthy in the spring, blossoms, and sets a crop of
fruit. Towards midsummer its leaves are disfigured with dark or black
spots, and except a few at the ends, fall from the branches. ‘The fruit is
covered with black specks, often ceases growing when at half its size, and
in the worst cases the skin becomes hard, cracks, and the fruit is entirely
worthless. This rusty and diseased state of the skin, is caused by the at-
tack of a minute species of fungi (Urede, Puccinia, etc.), which fasten
upon, or are generated in yegetable surfaces in a languid state of health

DURATION OF ‘YARIETIES. 554

all his enthusiasm for the new sorts, is obliged to make the
following admission respecting the Beurré Diel pear, the most
vigorous and hardy here of all, “I regret to add that near Bos.
ton this noble fruit is liable to crack badly.”” We predict
tha meny of the Flemish pears originated by Van Mons wiil
become feeble, and the fruit liable 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.
When a new variety springs up accidentally from a healthy
seed in a semi-natural manner, like the Seckel, the Dix, and
other native sorts, it will usually prove the hardiest. It is, as it
were, an effort of nature to produce a new individual out of the
materials, in a progressive state, which garden culture has af-
forded. Cross-bred seedlings—one parent being of a hardy
nature, and both healthy—such as Knight’s own seedlings, the
Monarch and Dunmore Pears—are next in hardiness. Lastly,
we rank varieties reared by Van Mons’ method—that of con-
tinually repeated reproductions. This, as Van Mons distinctly
states, is an enfeebling process—without any compensating ele-
ment of vigour. Hence it follows as a matter of course, that
seedlings of the fifth or sixth generation, as are some of his
varieties, must in their origin be of feeble habit. Van Mons
himself was fully aware of this, and therefore resorted to “ graft-
ing by copulation’’—in fact, root grafting—well knowing that
on common stocks these new varieties would in light soils soon
become feeble and decayed. It is needless for us to add that
hence we consider the Belgian mode of producing new varieties
greatly inferior to the English one—since it gives us varieties
often impaired in health in their very origin.

If any further proof of this is desired, we think it is easily found
by comparing the robust vigour and longevity of many native pear
trees, to be found in the United States—some of them 80 or 100
years old, and still producing large crops of fruit—with the 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¢ vears duration. This, probably, is owing to the

47

558 APPENDIX.

more natural treatment these trees receivesgenerally. Va-
rieties of the vine are said never to degenerate, and this is
perhaps owing to their having very rarely been propagated by
grafting.*

We are not without remedy for varieties that have partially
decayed in a certain district. 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 several years again.

In making plantations of fine old varieties, in districts where
the stock has become feeble, something may be gained by procur-
ing grafts or trees from more favourable localities, where the fruit
is 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
diseased, 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 potatoes, and accordingly, farmers are in the habit of “‘ changing their
seed.” The nutriment for a given variety is after a time exhausted from
the soil, and unless it is again supplied the tree must decline. In light soils
this speedily happens. In strong, clayey or rocky soils, the natural decom-
position of which affords a continual store of lime, potash, etc., the heces-
sary supply of inorganic food is maintained, and the variety continues
healthy and productive. .

T 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 never have there been finer Newtown pippins raised, or
in so large quantities, as at the present moment on the Hudson River. One
gentleman’s orchards supply hundreds, we may say thousands of barrels to
the London markets of the fairest, largest, and highest flavoured fruit we
have had the pleasure of seeing or tasting. Jf any one will turn to pi
ies he will speedily see why this variety has not fallen into decay at Pel-

am farm.

DURATION OF VARIETIES. BAS

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.
Scions (or shoots) obtained from the roots of pear trees two hun-
dred years old, afford grafts which grow with great vigour, and
which are often covered with thorns like young seedling stocks ;
whilst other grafts taken at the same time from the extremities
of the branches of such trees present a totally different charac-
ter, and a very slow and unhealthy growth. I do not conceive
that such shoots possess all the powers of a young seedling,
but they certainly possess no inconsiderable portion of such
powers.”

This is nothing more, in fact, than going back to the roots, the
portion of the tree least exhausted, for the renewal of the health
of a variety when the branches of the tree have been 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 sciona
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 dayers, 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,

wa) APPENDIX.

\ nile in more favourable ones they will remain eas sound and
ucalthy as ever.

From these remarks, it will be perceived how important it is
11 all exhausted soils to supply the necessary Jocd to varicties that
jave * an out”? from the want of it, and how unwise we believe
' to be to reject such incomparable fruits as the Newtown pippin,
vnd the Doyenné pear, because in certa’n local districts, from
ciuses casily explained, they have become feeble and diseased.

Nore.—To prevent mice or rabbits from girdling trees.—
‘treat injury is done to young orchards in some districts by
‘'e meadow mouse. ‘This -little animal always works under
- ver, and therefore does its mischief in winter when the snow
iits deeply upon the ground. A common and effectual mede
‘” deterring it is that of treading down the snow firmly about
‘Le stem directly after every fall of snow. But this is a very
iroublesome affair.

The following mixture will be found to be an effectual preven-
‘ion. Take one spadeful of hot slaked lime, one do. of clean
‘ows-dung, half do. of soot, one handful of flowers of sulphur,
Ix the whole tegether with the addition of sufficient water to”
iring it to the consistency of thick paint. At the approach of
\ inter paint the trunks of the trees sufficiently high to be beyond
the reach of these vermin. Experience has proved that it does
io injury to the tree. A dry day should be chosen for its appli-
cation.

English nurserymen are in the habit of protecting nurseries of
«rall trees from the attacks of rabbits, simply by distributing
1!:rough the squares of the nursery coarse matches made by dip-
‘ ing bunches of rags, cr bits of tow, in melted sulphur, and fast-.
(ning these in split ‘stakes a couple of feet high. The latter are
vuck into the ground, among the trees, at from 12 to 20 feet
*part, and are said completely to answer the purpose.

Nore.— 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 the attacks of insects, while
it promotes the growth of the tree, and adds to the natural lively
colour of the bark.

The wash of soft soap is also a very good one for many pur-
poses. Though not equal for general purposes to the potash
wash, it is better for old trunks with thick and rigid bark,

KEY 10 FRENCH NAMES. 661

as a portion of it remains upon the surface of the bark for
some time, and with the action of every rain is dissolved, and
thus penetrates into all the crevices where insects may be
lodged, destroying them, and softening the bark itself.

Nore.—Key to French standard names of Fruit.—To meet
the wauts 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—Drah dor.

Fenouillet Gris—Fen-nool-yai Gree.

Male Carle.—Mal Carl.

Pomme de Neige.—Pum de Naije.

Reinette Blanche d’Espagne.—Ren-ett-Blansh d’ Espugh-
Reinette Triomphante.—Ren-eit Tre-ome-fant.

APRICOTS.

Albergier.—Al-bare-je-ai.
Briangon.—Bre-ahn-sohn.

d62 APPENDIX.

CHERRIES.

Belle de Choisy.—Bel de Shwoi-sey.

Belle Magnifique.—Bel Man-gne-feek.

Bigarreau.—Be-gar-ro.

Bigarreau Rouge.—Be-gar-ro Rooje.

Bigarreau Couleur de Chair.—Be-gar-ro Coo-lur de Shair

Bigarreau Gros Ceuret.—Be-gar-ro Gro Keur-ai.

Bigarreau Tardif de Hildesheim.—Be-gar-ro Tar-deef de Hildeshein.
Gros Bigarreau Rouge.—Gro Be-gar-ro Rooje

Griotte d’Espagne.—Gre-ote Des-pan.

GRAPES,

Chasselas Musqué.—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.

Belle de Vitry.—Bell de Ve-tree.

Grosse Mignonne.—Groce Mene-yon.

Madeleine de Courson.—Mad-lane de Coor-son.

Pavie de Pompone.—Pah-vee de Pom-pone.

Pourprée Hative.—Poor-pray Hat-eve.

Sanguinole a Chair adhérente.—Sahn-gwe-nole ah Shair Ad-hay-romt

PEARS,

Amiré Joannet.—Am-e-ray Jo-ahn-nay.
Ananas.—An-an-ah.

Ananas d’ Eté.—An-an-ah Da-tay.
Angleterre.—Ahn-glet-are.

Beurré.—Bur-ray.

Belle de Bruxe]les —Bel-de Broos-ell.

Belle et Bonne.—Bel-a-Bun.

Belle Lucrative.-—Bel-lu-crah-teve.

Beurré de Capiumont.—Bur-ray de Cap-u-mohn.
Beurré d’ Amalis.—Bur-ray Dah-mah-lee.

Beurré Gris d’Hiver Nouveau.—Bur-ray Gree Dee-vair Noo-vo.
Beurré Diel.—Bur-ray De-ell.

Beurré Bronzée.—Bur-ray Brone-zay.

Bezi d’ Heri.—Ba-zee Daree.

Bezi Vaet.—Bazee Vah-ai.

Beurré Crapaud.—Bur-ray Crah-po.

Bezi de Montigny.—Bay-zee de Mon-teen-gnee.
Bon Chretien Fondante.—Bone Cray-t>-an Fone-donte.
Boucquia.—Boo-kiah.

valebasse Grosse.—Cal-bass Groce.
Capucin.—Cap-u-san. ,

Chaumontel trés Gros,—Sho-mone-tell tray Gro.

4

APPENDIX. 563

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.
Doyenné d’Eté.—Dwoy-on-nay Day-tay.
Doyenné Panaché.—Dwoy-on-nay Pan-ah-Shay.
Dumortier.—Du-mor-te-ay.
Duchesse d’Angouléme.—Du-shess Dong-goo-lame.
Duchesse d’Orléans.—Du-shess Dor-lay-on.
Enfant Prodige.—On-tont 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.
Frane Réal d’Hiver.—Fronk Ray-ahl Dee-vair.
Glout Morceau.—Gloo Mor-so.
Héricart.—Hay-re-car.
Jalousie.—Jal-oo-zee.
Jalousie de Fontenay Vendée.—Jal-oo-zee de Fone-ten-ai Voneday.
Léon le Clere.—Lay-on le Clair.
Limon.—Lee-mohn.
Louise Bonne.—Loo-eze Bun.
Madeleine, or Citron des Carmes.—Mad-lane, or Cas 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 Coimar.—Pass Col-mar.
Quilletette.—Keel-tet.
Reine Caroline.—Rane Car-o-lene
Reine des Poires.—Rane day Pwore.
Rousselet Ha&tif.—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-ei-meen.

PLUMS.
Abricotée Rouge.—Ab-re-co-tay Rooje.
Diaprée Rouge.—De-ah-pray Rooje.
Drap 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-eve.

INDEX TO THE DIFFERENT FRUITS.

[The standard names are in Romana !etters.

Italic.)
ALMONDS.

Page
Amande Commune ...eceeeee 150
Amandier Commun..cecceces 150
Amandier @ petit fruit....... 150
Amandier a gros fruit...... sO
Amandier a gros fruit dur... 150
Amandier &@ coque tendre..... 150
Amandier des dames.....e0- 150
Amande Princesse........0. 150
Amande Sultane....ccosecs 151
Amandier Sultane.....ceee- 151
Amande Pistache........ See Gal
Amandier Pistache..... pepe ei 51!
Amandier Pécher ...... S cigetemend
Bitter Almonds occas swes coc 152

Common Almond...........:.150
Common Sweet....cece.+s-. 150
Doux a coque tendre......+... 150
Dwarf Double-Flowering Al-
MOMs a cicisce cimarstacienmetee MIS
Long Hard-Shell Almond..... 150
Ladies’ Thin Shell.......... 150
Large Double-Flowering A\l-
MONG <wience sic ouescca. 152
Pistachia Sweet Almond..:... 151
Peach Almond... +.. aatitibies «0 151
PECHEP oon ae'c < o 0c e CERT OL
Peach Almond... se@icse... 151
Soft-Shell Sweet Almond..... 150
Sultan ad coque tendre....... 150
Sultana Sweet Almond......,. 151
BUT iiss oj tspa sais ose aati

APPLES

American Mammoth....--...
American Newtown Pippin..
Amber Crab..... 06,0 aghewelinee
American Summer Pearmain..
American Red Juneating....-»
American Pippin.eeessseeees

Aporta eeececeen ee
Arbroath Pippin.ssssccccees
SRF OPC ty dws isis see dis te eRe pa ‘

Autumn Pearmain.....+-.+ss
Autuinn Seek-no-further...+.
Baleumor esis cis v2a1 oa bie bin tbe
Balg me Pippin....cesserses
Bayfordbury Golden Pippin..
Bay Apple.....+++ er ececcves
Baldivin.. sicia» « sivas vicislvien sinipis
Belle-Fleur..cccvveseseveses
Belle-Fleur Rouges.esess++
Bedfordshire Foundling ......
BenOnl, wane ee o de aro Melpiowateian
Beauty of Kent......sccseess
Beauty of the West.«.....+4.
Bell’s Scarict Pearmain....«
Bell-Flower. «cca. s diac vecvcss
Black Detroit .-cevecsvecesss
Black Apple... .«swwsieess ees
Blenheim Pippin.....se+eeee
Blenheim Orange.s.ceececsees
Black Apples ss sccccccencses

Black AMErican vacsevvcvecrs

Boston or Roxbury Russet....
BOVGVISK ieee ioral ai awa. Noises eae
Bonne de Mat. osisis vessels en
Bouple, »\0:n\0:é.e vvisle'viadiele ere Risen
Borsdorffers i224 «vhisaweseleaiees
Borsdor ff. «.issesaasdeeewmem
Brabant Belle Fleur..........

Alexandeadec ccccsc ere ee eee 719 Brandy Apple. és vic'siewsivisis oes

i 97

Bread and Cheese Apple...

The synonymous names in

Page

110
118
147
70
73
98
79
75
129
80
96
110
112
112

INDEX OF FRUITS.

Page Page.
iihigton, Sere cae: ..»- 128 Duchess of Oldenburgh....... $2
SEPMBAR cries « coh ie Urdon cin ae os TOG ae Or AGED ase. <5 20-0 edan'e 12
Catshead Beaufin. Sc Ree TA ORCC) COGMEM eae cals << od sys 83
Cathead Greening......-..-. 103} Dutch Mignonne..... waa en's sre RID
Calville Blanche d’ Hiver..... TOF Dyer. 5.2 ose 83
Calville Rouge @ Hiver....... 103 Early Summer Pear main. 70
Calville Rouge ..........+-+. 103| Early Summer Pippin....... 71
Capendu.. 105) Early Harvest ...........ss006 72
Cayuga Red Streak .. Rien: anes 140 | Early French Reimette....... 72
Canada Reinette.............. 129| Early Red Margaret.......... 73
Canadian Reinette........... 129| Early Red Juneating........ 73
Campneld orccewcaca sen aan 144| Early Strawberry Apple...... 73
CGOTTOUSE - uc oe une once sss anna 144 Orly \ChOsloit.... .22s Stes 74
Catline .....ccccccsccsces 82) Early Sweet Bough.......... 74
ASGNGIEY ona tase Sec ere ore TO7) Waster Pippin. iss» s0 ve canines 109
Charles Apple..eees..+seee00 116| Edmonton's Aromatic Pippin. 88
Chalmer’s Large...e.s...+++¢ 83| Edler Winter Borsdoffer..... 99
Claygate Pearmain. ........... 122| Eighteen Ounce aeenie Spree -. 140
Copmanthorpe Crab. ......... 107| Elizabeth . Rasa eg Lhe
Cornish Gilliflower...... - 102} Elton Pippin.. SOMO SE CEPA Re teste ste
Cornish July-flower..... sees. 102| Embroidered Pippin. esecccee 109
Cos or Caas..c.0 2.2 0022...- 103) Emperor Alexander ........- 2° 19
Court Pendu Gris...see..... 109| English Codlin........ oe mse a OE
Court Pendu Plat............. 105| English Golden Pippin...... 112
COUnt Renn tt iiss kos ccs sess 105| English Nonpareil...... eee KO
Court.Pendu Plat Rougeatre. 105| English Pippin........... epee)
Court Pendu Extra......... 105| English Russet............0. 132
Court Pendu Rond Gros..... 105|English Golden Russet...... - 132
Court Pendu Rose........... NO enge S SWEEE. os a csc we ate aie: -108
Court Pendu Musqué........ 105|Esopus Spitzenburgh......... 138
Coriander Rose .... 0.260.006 - 105| Eve Apple...... stovaiactsleta ae
Gaurt Of Wick.weses).caesces 105| Fall Pippin..... Te cictvate ernest
Court of Wick Pippin....... 105|Fall Harvey..... seid ofs< sie a mis - 84
Court de Wick........ pesees AUS pals Pippin’: is'¢ 32 aielmamielercls ae oe
Court Pendu Doré..... a deistene Lad | MUMMCUSOL”.. secs co ate ote 5, eval ope
Cobbett’s Fall Pippin..... sie c LoOL 2 AUOWHEEY. 0°22. ss aceses av aen nlUe
Cooper’s Russeting........... 144|Fenouillet Gris.............. 110
UB os eines ante tes eooeeeee 71|Fenouillet Jaune..... Soe cee Ae
Cornish Aromatic............ 81|Fenouillet kcal - 109
Cranberry Pippin...........+.. 106|Flower of Kent. . 83
Crimson’ Pippin ......00 2.02. 106) Flint Russet: ....... oo 'wien eae
Cumberland Spice.......+++ - 101} Flushing Spitzenburgh.. o eseee 139
Danty Apple. .<. 200. sess.00. 113| Forest Styre.. wa"l@e le 3 mora oe
Danver’s Winter Sweet....... 108| Formosa Pippin 9 aia tie PPM
MS ie JMUAN paws caer soas aoee, LOS HOS Whelpee 2.2 5. 2 Sisto: - 146
SUE GREEAR I oid acl sae. «-s.e'eiarvietsater sia LOR PETS Papper. Pe che oecce teen LUG
Detraert.-:..... ahaiawilel oika'era.es 56 106 | French Pippin..... Selca eereteat bank
BR MCLOLTIC . a ocala ses aca 129| French Crab.. Sateen aor eke
D Espagne......+...-++++++ 130|Franklin’s Golden ‘Pippin. cre a ae
Devonshire Quarrenden....... 71| Frank Rambour........ oo any a ee
DR Pee sevccas tide vce sce LULL OarnOn S Apple... 6 ees .t, we
PIDCEOR Geren te wade dave cce cha LOM GOMh EVID. food ois on a net, PR
DIOMUME Sie en's secs vi eae ace te A071 | Gates Apple Ter ly. es eulk ces eee
Downton Pippin.............. PCE a eee covccccecenece 144
Downton Golden Pippin..... 82}|Gloria Mundi............... 110
DOWNY es 1.00 ceee cece cece sees 113) Glazenwood Gloria Mundi.. 110
Drap d’Or.. se dsewnes 71) Glace de ee 78

Drap @Or...... Fo dewaee esi 109

Dundee.... eee eee eee eee 129 Golden Drop... ir
48

Glory of York.

109
@

566

INDEX OF YRUITS.

Page.
SROIGSIN Wile. sc s etna kin Ll] Rnigh?’é Cadhin... os. cs ode
Golden Harvey.........<+ -++ 111) Koening’s Pippelin.ses...eee
Golden Pippin... .......<08+ 112) Lev ge Bigck .... 90s sepven een
Golden Reinette............- 129) Large Fall Pippin...... den 6
OMMCR FRUSREL goose ni ccmmes 131 | Ladies’ Sweeting......... oes
Golden Sweet...... mae 84 |bady. Apple. . s.s0:as0 amen
Gray Apples... .0aena sas 124| Large Red Siberian Crab......
Green Bell-flower .......+++ 101| Large White Juneating......
Green Newtown Pippin..... 118) Large YeHow Bough..... sialon
Green Winter Pippin....... 118| Large Yellow Summer.......
GPASE sis oo Bsn binge cieaannin ees 124| Le Grand Bohemian Bors-
Gross Reinette @ Angleterre... 129) dorffer.....0 ee voce csevce
Gregson Apple...c.cccrcrese 82 Lemon Pippin... .. ccc. cmenen
Gravenstein........... aint 85| London Golden Pippin......-
Grave Slee. sc00200.0» «++. 85] Longville’s Kernel............
Grand Sachem........ @ aiainitiaye 86| Lord Gwydr's Newtown Pip-
Grandstone sien ea.00 s<2\\008ci00 98 29D 1s on aleieaioiele s 0s Renae
Grosser Casselar Reinette... 107| Loveden’s Pippin...seseseees
Grune Reinette......... -+»» 120] Lyman’s Large Summer.......
Hartford Sweeting........... 136): LeYScom «.. ac... deinicieaues tones isla
FAIRE 5s o'n nie 010 G erpatinns 3 145| Lyman’s Pumpkin Sweet......
FIRP RIOT AD 5 65 ia ip v0 s's wn une aie 145| Male Carle......... nine oes
FIGWENOTGCN 2. 3.0 5'c10 meecns --. 86|Maclean’s Favorite............
Hampshire Yellow..... wave aie.» ODUM <i5%5 s\n '0i)) alu roiers cals ee
Hares. "Witter ies ere.s/s «inca siagiom 143| Margaret, or Striped Juneat-
Herefordshire Golden Pippin. 112| img .... ...-.sceesecceaccoes
Herefordshire Pearmain....... 121; Margaretha Apfel...........
Hewe’s Virginia Crab..... oot ASO Maidencs IUSH s,s kant aoe ee
Herefordshire Red Streak.... 146|Mela di Carlo......... veer
TTCINAN «2's 2'n's'0\n'e\0i0s minh e o 21 Mela. Carle vc. a, sa). cen see
Hoary Morning..... Tak Scania 103), Menagere. << .rs-chncnaaueee
Hollow-cored Pippin......... 101|Megginch Favorite ...........
Holland Pippin............ ... 86| Milton Golden Pippin........
Hubbardston Nonsuch......... 113) Minister .<c0. 02.2 om ospsscacenun
Hunt’s Nonpareil........... 120|Michael Henry Pippin........
Hutching’s Seedling......... 76|Monstrous Bell-flower........
Irish Peach Apple........... 74|Monstrous Pippin............
EG FRURSEE. oo oo 0's oo. v0.4000,6 9) Ada OURS ADDIC sana nnpasnma ate
DT RALIILE ascrateis \a 161 «(sees asia 40,0», LOD MMO08E ADDIE . ase <aien ae eee
JOMAENAN?, visi soc ave ccnp nocic LES MUMCHE SE LUI «chases nee
JOBE» 0 0.006 019,95 oendtonin'e.») ABO UEDDY «co 5\an 0s =n ua cnn
Jersey Greening....+++.+e.++ 128|Mew York Gloria Mundi....
Jersey Sweeting............. 87| Newtown Spitzenburgh.......
July Pippin....... eeseeseces 72|Vew Searlet Nonpareil.....
TUMORI E. « oascicce sentenns 1OtIVEDCTH-MME. .20 scnudusewasene
Kentish Fill-basket .. ......-. 114|Newtown Pippin.............
Keawick Codlin 0.0 50.00 00s 6. TN OWAEE RIDE. a saiss = seen name
Kenrick’s Autumn............ 87] Newark Pippin.............06
Kerry Pippin..........0.0+2.. 88|WVewark Sweeting ....... «+
King Philip........ a tmieeih jase) LAC HN ODPBTEIL v:6.s0: anees Gene's cis call
Kirke’s Lord Nelson: .......2. 114|Northern Spy.... ..2. scscseve

Kirke’s Lemon Pippin........
Kirk’s Golden Reinette.......
Beet Hl... .n05 schists
King of the Pippins.........++
King George the DRI A si on'> «
Knightwick Pippin ..........
Knight’s Golden Pippin......

&

105
82

Norfolk Pippin ........ Sian
Norfolk Beaufin........
Nonsuch
Nonsuch
CSO POCO Seine s\ sn nos vote
Old Golden Pippin ..... +++
Old English Codlin...........
Oldaker’s NEW. Ge scx cosnce

_

Page.
97
112
106

INDEX OF FRUITS.

Old Nonpareil... ..cccccccece
Orange Sweeting
Ortley Apple..
Ortley Pippin. coos
alae Vonpareil ..

Osgood’s Favorite ........++++
Owen’s Golden Beauty .......
EADIE. Soe c an cienaces aves
Oxford Pénthtescadaccks..0
Paternoster Apfel.....
Parmin Royal
Parmain d Eté.....
Pepin d’ Or
Petersburgh Pippin..

Pennock’s Red Winter . -
PEMUMICK on a ate wie have nwiete se P
IPemeniil SI LAtG vce ecawn sm ee ae
Pedi’ s Pleasants. seo. sacs :
Pennington’s Seedling
Peach Pond Sweet
Eo wea aidtee sistawiciajata a aren cis
Petit Api Rouge
PUR Biche 5 «0.6 «<5 pinleisiateie a
Phillip’s Reinette....... sive Se
ae ABDI wares +5 -« -
Pine Apple Russet......
Pomme @ Api Rouge
Pompey
Pomme Grise
Pomme de Caractére......
Homme: Royale. o.'2. 0)... 0.2
EAINITUE TLOSD Save aves, ate cua ede ose
Pound Royal ..2....... 0000
Pomme Regelans....
Pomme de Berlin.. ee
Ne O. AVIS oa vec Cus tilde ac
Pomme @ Or....
Pomme de Charles...........
Pomme Finale..
Pomme de Laak.. aie eiaw a eaizate

ee ee

seer

se eee tees

se eee

eee ewer

er

Pound... BE tas URS ca es
Pomme de Caen BoGmriceiion thee
Portugal..... eaeieses-sina'e'na's

Poinme de Neige.............
Porter

Princesse Noble Zoete...... .
PRETO Rado c's con's eae des ee
Priestley’s American.........

Princes Harvest, or oan:

French Reinette....
Pumpkin Russet.. Pewee ¢
Pumpkin Sweet -..+ .s0- Hele ai
Pdinam Rudsetecie tele. qa
Queen’s......
RambGiwen > skseys ac
Rambour Franc ....., ets
Rambour d@’ Eté

ee ee

Page
120

567

Page.

Ramsdell’s Red Pumpkin,
DEBBEE o oc) icjoinacowd encanto
Ramsdell’s Sweeting......... 137
Bead’ 8 BaneRiacic.ccs as» « wpe
Red Belle-Fleur ...........-.. 102
Red Winter Calville.......... 103
Hed CiUletle ce iaivixis «4a svara, LOG
RAD TE. CLG ORE, carers a ote oats. ore 106
Red Doctor..... alaiiicie aie a'e a . 107
Red or Black Gilliflower.. 134
Red Pumpkin Sweet......... 137
Red Streak... Marais aie Le
Red Quarrenden.. woe Mtahalaia alee ess 71
Red Juneating..... cesecseree IS
Red Astrachan.. sateat eis aaalen
Red Ingestrie.. . eas 95
Reinette blanche Espagne. « - 130
Reinette Triomphante........ 130
Reinette @ Angleterre ..... -- 112
Reinette du Canada Blanche. 129
Reinette Grosse du Canada.. 129
Reinette du Canada @ Cortes. 129
Reinetle d- AWssds «wale asicinsion Lae
Reinetie Dor€e. ...iceces cease LOT
5| Reinette d Hollande......... 86
Reinette Batarde.. . 99
Reinette de Misnie.. miata 99
Rhode Island Greening. ae aeuatels 128
Ribston “PIPPIN. ssa cccinesse lok
Rival Golden Pippin........ 105
Round Catshead......++..... 103
Royal PearMain ......6.0000+ 121
Royale potion sae ase 22h
Roxbury Russeting. ..........« 133
Rode Wyn Appel.. a
Royal Pearmain.... .... Saag ae
Roman Stems. ss siass.ctee see's aad
ROUUATULLE \3's <0) einen aia Lae tue Oe
Ross, Nonpareil oi... .ss«cc0onse, LOO
FUUSRION 6056 sone We Ce
Russet Golden Pippin. ...... 112
Russian Emperor ........+.+. 79
DAI) JUNG 6 cis civieicci wn > ih oe LU
Sam Rawlings..........0+++ 113
Sam VOUUG ies x4s.00" aateslanna here
WACK APDIE hs vas tnas vintuushe ol Ae
PEPGONE ovas was ois. neha Awe Le
BONE § CHOADS vs0s' osha Weaads dele
SANZusineus oc. vecovssecece D1
Scudamore’s Crab. ......++.. 146
Scarlet Perfunie ....ceecseds I
Scarlet Pearmain. .......ee00- 96
Scarlet Nonpareil. ......2.++.. 120
Seek-no-further..... & enwac atte, pe
Seek-no-further ............-. 96
Sheep NO08€..++eeeeecereceee 131
Siberian Bitter Sweet......... 146
Siberian Crab. eeereeersseeeee 141

563

Page. Page
Sine-qua-non,, ......+- 76| White Hawthornden......... 89
SOPBOL WANE cose ccce cccecwes 77| Winter Pearmain... ....., 80
Smithfield Spice........+eeee. 83; Winter Queen...........- me th
Spencer Sweeting. ......-... 136 | Winter + paige © 6 wele en euis . 144
Sturmer Pippin. .2:......0-+ 135 | Wine Apple.. es . 143
SEE Cts reeds cso on nk ns we te M40] WV ine WAP... scare nee geuean . 148
PMV Sakic Aces sss: > ss manauea VAG WANG SOP). cis\s eee cei eee . 143
Striped Juneating ......++++ 13.) rate Apple.\..s sgheneeiateal 142
ae Sire ss an hee teem 97 | Williams’s Favourite. ........ ee
Saat 22a et ts cise sbe aan 97| Wollaton Pippin ..........-. 105
SEE CUS) lon < wjoccamies eee 141 | Woolman’s Long............. 142
MSU DITSEN Baas: vies car a ela el elstalers 134 | Winter Sweet Paradise........ 124
Sugar Loaf Pippin..........-. 76] Woods Huntingdon......... 105
Summer Rose.......... cases) “tid SPOOUNGR S LIQTOES ., .. .mekn ae
Summer Queen <i.c°..e. secew 77| Woodstock Pippin........... 81
Summer Golden Pippin....... 77! Woodstock... ..., .0+. wes. 83
Summer Pearmain......:... 80 Wormsley Pippin............. 97
Summer Haglo€.s.ce-seccees, 146 Woodpecker .......+-+0. +000. 98
Summer Pippin .......-. +> 86) Waker Pippin 2 23k pons 129
Summer Rambour ......++... QA UAL LENS a/s's oc tays es tienn, sini eee 129
Summer Sweet Paradise. ..... OG WEMOW 20.02 sents pina eae 105
SUD nate eittars wie te occas eists.olelsinie 134 | Yellow Newtown Pippin ..... 119
WQIEEERATSRET laiets mn a'n'clagn' nte'e os 03) Yellow Pippin vi. os on este 121
Sweet Pearmain.............. 123 | Yellow German Reinette..... 129
S2DELE TAGTVERE «nino sis \einivia =< 12 741 Yellow Siberian Crab......... 147
Tart Bough........ 712) Yellow Harvest .....+000. ce» . 7
Tewksbury Winter Blush . 140 | Yellow Belle Fleur........... 100
Tolman Sweeting..........+. 137| Yellow Bell-flower....... Jes LOU
LUIVECTS \ 2 sis sino ce re wecstie = 131| Young’s Long Keeping. ....+ 109
Twenty ounce Pippin......-. 140
Wetoisky..3te.2.-% Slane oe’ 78
Transparent Pippin......++ 105 APRICOTS
Transparent de Moscovie.... 78
True Spitzenburgh..... J cce LOG eA OrmCOL wethe.. ne... ae 157
Twenty Ounce...0.--.....s000 140 | Adricot Commun..... reer ry. 157
Twenty ounce Apple. ....... 140 | orscot Prétece ..<: «seams thins 158
VOROYTN EC aacg cence aecins ... 142) Abricot Hatif Musqué....... . 158
Warter’s Golden Pippin. .... 112 Aor bOt LGU) << /aio. os settee 158
WVictuals*and’ Drink. so. ..0. TAM dbri cotter cece sc ese eps ce ae 158
Wandevere 1). 22k etic aes anne 141 | Abricot blanc... .... sssieass glo
Victorious Reinette. ......... 130 | Abricotter blanc....eescesesces 1DB
VIG ARON GOr seen tae aie vases, [AAP OLORT RIEL: sic eo cisiee yore teenie 153
Watson's: Dumpling sc... secs LAA Alben Ze... uss oveakanc ces 153
Whare Reinette...+++....++++ 129 | dmande Aveline......... s+ 154
Watson's; Dumpling. Wis. 0... s 142 mange. ... oe sccue wn ware 154
Waxen Apple.....eee....--. 142] Angoumois.... cocecevesee 154
White Apple....ssee.0++ 20+ 142| Anson’s Imperial........,... 157
Woolman’s Long. ......-..++- 142] Blotched Leaved Turkey...... 159
Weeeles Pingit Geweieica sss 105) BISCK wi. s5cc ccrs gene eran wo oe.as 154
Wells’s Sweeting.......--.... 140] Blotched Leaved Roman...... 157
Westfield Seek- no-further..... 96| Blenheim...... CREE .. D8
White Bell-Fleur............ OH SPER ANGE na 010 6:6 60 8d ic1oi8 alana eae 159
White Bellflower..........-. 10] | Breda....... eiein:s 5 ad ccna
Wiiinte? DE Ott We es ancinny Peep UHIDESTTISSDIS: 0:5: 5. coin since’ SAME 155 —
White Winter Calvi'le . 103| Brown Masculine........ +0+.158
WihiteiCalnille. secs cccke o LUSIONIONGON «05.55 aa as a's cn) cn CCne
White Spanish Reinette...... ASO ee pALEDONAT LC. wcins 0 lapsep com + 156
White Juneating......ccee0,.. 78) De Hollande woe isos vececees Lod
White Astrachan.........00¢ 78! De St. Jean eos cece ccccerces 100

INDEX OF FRUITS.

INDEX OF FRUITS.

Page

De St. Jean Rouge ........- 155

Pare ORIDY, acc seein cies < 155

PINURERH Dc Sired sccctenetat xs 157

BeTIN GROG se Scoectets eden Ss 159

Double flowering Apricot. ......160

DUE PUBC SESS sec lvicent et odts 154
LPRINTGPE: Fee oak clas ale Seclede ce 155
Dunmore’s Breda.........+.. 155

Du Luxembourg. . 157
Early Orange ......cccceses. 156
Early Masculine.........+.. 158
Early White Masculine..... 159
Frither Muscateller......... 158
CeeVAUIE Ss rce ten eva corr ne oie aa 157

Gras Précoce 32 i220 cece ucea ds LOD

Gros WP AleTandrie’: oo... es ce 155

GOS PVURE Joey acs ine Us a scan * 155
Grosse Germine........2 .0+ 157
Hasselnussmandel..... secccs. LO4
jG) 71) nd eee Re Se nae a 155
Hunt’s Moorpark .........+.- - 155
Barge Marly. oe theses. vcnne, LOO
Eaeee’ DUPKey. sis ccs exces. 159
WEGOK PAP 852%. Fs sere ne Ghap aves) LOD
Po Ge Bol 156
21. TBO NA ERCNSA ROME ASG ee 154
Oldaker’s Moorpark........... 155
DCOS Teme aad ce a yap te s 156
Persigue.. ae ied:
Persian...» Sues FOSS nesoiatsaisies HIG
PRAGUE GS aes cen oa tec< ce «gana clon
Beene Tene eet Seer 157
Ee) CRIME TE os en oan oe 157
Pfirsche Sap se fee coats L Oth
Dy UR SEawee whe grates ae 154
Redi Masculine ssl: ces. 108
Royal.. stai deafeivhe sie sis, wie ais ay OES
Roman . Ne oer 30 157
Royal Peach. eRe OW wan, eaetCas ee 157
Royal Persian....... eee eee eel 56

Royal Orange..csrccceeeseee 156
Royal Georgesscerseeeeesees 156

Shipley’s 1.5560. lee. ee. cece: 158
Shipléy?s Large ...6..- +... - 158
Sudlow’s Moorpark .......... 155
Temple's ..ccccccccccccscces 155
Transparent..... pis wiacme sere, ole PLONE

TRURREN ave ses vsaanseeaweaen LOO
VRGRED tata ie o'elsia@e'ae tye pe) LOE
Walton Moorpark.......000+ 155
White Masculine............. 159
PRAM C MUTILOL, a0 spice (xe, LOD
WMC AIRE 6 od clstcciainc see LO
PRUPLOMOUT Bid ca dacs’ ao nisig ve, LOT

BERBERRIES,

Black Sweet Magellan........ 161
43*

569

Page.
COMMON RG s.6.4% < 6.s:a\ne cence OD
Mahottivssccoi.e. 161
16]
i Es ee (el
« LER
161

Se wee wwee

Seedless..
Stoneless.
Vinetier Sans Noyeau.......

CHERRIES.

195
193
200

A Courte Queue de Provénce..
Allen's Sweet Montmorency..
Allerheiligen Kirsché...ssse
American Amber..ssee.-+0. - 167
Amber Gedws. sis.00cceawenee LOS
Ambrer Heart <o
Amber @ petit fruit.......- aegis:
American Heart....0....s0.¢ 178
Amber or Imperial... 179
Ambrée de Choisy.. -. 190
Ambrée a Gros Fruit......... 190
Ansell’s Fine Black....... ecu 169
Anglaise Tardive..... . 191
Apple Cherry.. eee tortela LO
Arden’s Early White Heart.. 173
Armstrong’s Bigarreau. 181
Arch Dukes... . 189
Baumann’s May.............. 168
Belle de Rocmont...... - 182
Belle de Rocmont............ 183
Belle de Choisy............66. 190
Benham’s Fine Early Duke.. 191
Belle Magnifique............. 193
Belle et Magnifique..... 193
Bigarreau de Mat....... 168
Bigarvealls.scds ose es - 179
Bigarreau Wr GR ia rgit re ho,
Bigarreau Gros..e..e.e0s 179
Biparrenu “TArdyf.ces scence ble
Bigarreau Blanc...... 180
Bigarreau Rouge..........0e 181
Bigarreau d@’ Hollande.. seecess 181
Bigarreau Couleur de Chair.... 182
Bigarreav aGros fruit Blane. 182
Bigarreau de Rocmont....... 152
Bigarreau Lauermann.. 183
Bigarreau Gros Ceuret ....... 183
Bigarreau Gros Monstrueux.. 183
Bigarreaua Gros Fruit Rouge 183
Bigarreau Tardif de Hildesheim 194
Bigarreau Marbrée de Hildes-
RGU yas elene 8 vhs
Bigarreau Blane Tardif de
Hildesheim. «
Bigarreau Noir.....
Bigarreau Gros Noir........
Bigarreautier @ Feuvles de
TADGEC s 000g cc. c'cilsjern's eescee
Bigarreautier @ Grandes Feu-
tlles eeeeeeesee ees eetey 88 1

&

seeeee eee nee

Sie a eialan Shere 184
184
185
188

189

570

INDEX OF FRUITS.

Page. Pega
Bloodgoods Amber...-..++ Je CLUStORs. «nancies wis ao oe a0 5 5s
Bloodgood’s Honey.. «+. 167| Common English oocees o alens pe
Bloodgood’s New Honey.. ‘reget 167 :|! OTONC \s «ass are iete a0 0's Ae eee
pie Se ree hGG PC Oe OME «oc xrda br 6a ene ete
Black Carcon...062.00s000%0 169) Coroun ss cccssscessecenve ~- 172
Black Russian...c.ccccseces 169 | Ceur de Pigeon..... sovcecos 189
Bl sCle Pie 1G sic gis 5s ae aieae'ess ws LUD VS ander a. meme wiewionmaahe eR
Black Circassian....... esee. 170) Commune @ Trochet...eeee-- 194
Black Tartarian.......... eo.- 170} Common Red......-+. ona via «ee
Black Russtan so «jn00.c000 000 170) Commune. .o<canc0rns <.6is,9)e0.5 See
Black Mazzard ..... wie @:n\0:8'sj0i8 vk Rdk CONMILON: FRED a seks mele Prey!
Black Honey..ceeesscccees e+ 171| Common Sour Cherry....... 197
‘Black ‘OrleQns:: o's sgupe'qaiea® «| Ae COMMON WOLeWO xs « nis,euniaieete - 198
Bleeding Heart....++++++ acs PAS» OR ORDTD '5) n'a dle ainieain. Pie Sie siaeiade «- 194
Black Bigarreau.....+.+....++ 185 | Davenport’s Early......ccc0scse 172
Black Bigarreau of Savoy. a alicia ale CEMA ON Es oy tvalain ie aiets Wa Pare fyi
Bowyer’s ; Early Heart. ..0es.... 171 | Davenport's Early Black .... 172
Bouquet Amarelle........+.. 194| De Hollande...... coesesvsces LOL
Brestol CRErTrY s ».0.6 s,s 0:00:09 sj 171| D Espagne........ oc ne oxminne 191
Bullock’s Heart. ..ccceses gays LLG SOOM DLON os «sieieiaie s oe enae sale ete
Buttner’s Yellow........+se+.- 185] Downer’s Late .......0. eose LTB
Butiner’s Weach’s--Knorpel SDOREVIET:‘s oiein e's nin lalohieis ee
KATSChe svecceircves ecoee.. 185] Downers Late Red. sesccenes Lia
Buttner’s Gelbe-Knorpel Downing’s Red Cheek..... «os, 186
KAT BERE ic nin cienikn's me peas 185 | Double Volgers ...s.cc0ssesulee
Buchanan’s Early Duke..... 191 | Double French Cherry ....... 199
Biittner’s October Morello..... 193| Double Flowering Kentish... 200
Buttner’s October Zucker Dredge’s Early White Heart. 173
PVCRCHSEL. 6605's cnmcecis's ae; LOSI DUCh JUOTELLO. sis o's SPR ays 197
Busch Weichsel..... oesenene 194 | Dwarf Double Flowering...... 200
UHC RED FLEW SCIE «.sinrcw aielntare ima op LOA Early BLOC ss ain ecw aioe ome 169
SaNNStOD.; si0/a'a, soley iwemen ie vie, LOS) Dany, White Heart BP 173
Cerise Ambrée ....6.++++++.. 179| Early Purple Guigne..........174
Cerisier de 4 @ livre......... 189| Early Purple Griotte....... 174
Cerise Doucette scspien-ss0s «5 190) Barlay Duke « o0n<«n\00i sine cee
Certse de la Palembre ..«..... 190)| Barly, May... scossvessae Mun
Cerise ad Noyeau Tendre..... 190| Early Richmond........... - 196
Cerise Guigne. «2.0. <% én UGTA LEOD isso 0: 0\4 sis clas nis aunties Ria - 186
Cerise Nouvelle d@ Angleterre. 1945) URN OTI. s0.00< + 0:00.00 asinine ae
Cerise de Portugal ....++... 194| Eikhorn of Maryland...... -. 188
Cerise @ Bouquet ......0+20.. 194| English Weichsel...... °° <9 aie
Cerise &. Trachet. o.0000++000+.194)| English Morello..ccccrovese Moe
Cerisier Nain a Fruit Rond 195 | Ever Flowering Cherry ..... 200
Cerisier Nain a Fruit Rond.. 195| Flesh-Colored Bigarreau.. 182
Cerisier Nain & Fruit Précoce 195 |Florence..... ooece nes tess hataliem
Cerise ad Courte Queue ...... 195, Flemish............. 66a, Saba
Cerise du nord..ecceccsece.. 197] Four to the Pound....... Ae
Cerisier @ fleurs Doubles ..... 200| Fraser's Black Tartarian... 170
Cerise de la Toussainte...... 200 | Fraser’s Black Heart......... 170
Cerise: Tardive... snscssscosccs 200) Presers Black... «0% nae <n ee
Cerisier Pleurant ........... 200| Fraser's Tartarische......... 170
Cerise de St. Martin........ 200| Fraser's White Tartarian.... 178
Cerisier de Virginie ......+. 201} Fraser’s White Transparent.. 178
China Bigarreau ............. 184|riihe Kleine Runde Zwerg
Chinese Heart..... Sela Shileneteii) PV EICHSCL: cin as a o.ct «ame
Cherry Duke ..secerecesersee 190 | Gascoigne’s Heart.......+20+. 174
Cherry, Duke vacccssccccenss 191) Gean Amber... ...cnssse eves Mae
OR rereiseinn since Siise sseveee 194] Gobet @ Courte Quewe.....++. 195

Chinese Double Flowering.... 200

Grosse Schwarze Herz Kirsche 16S

INDEX OF FRUITS.

Page.
FOR a 350 PO ah OT
Groote Princesses os os. oe T19
Grosse Bigarreau Couleur de
CHOMP. castt thee ce access LOD
Gros Bigarreau Blanc...... 182
Gros Carretes cccee aye 183
Gros Bigarreau Rouge....... 183
Ghidleycovxare sesh. - 187
Grosse Schwarze Knoorpel... 188
Griotte de Portugal......... 189
Griotte Grosse Noir.:........ 191
Griotte d’ Espagne.......... ~ 191
Griotte'Précose. i. on.8s « - 191
Grosse Cerise Rouge Pale. 194
*Griottier Rouge Pale........ 194
‘Griotte de Villennes......... 194
Griottier @ Bouquet.......... 194
Griottier Nain Précoce...... 195
GRUB GOUT at aeastes cece tae 195
Griotte Ordinaire du Nord. . = LO
Guinier @ Fruit Noir......... 169
Guigne Grosse Noir....0...+ - 169
Guigne Rouge Hative........ 174
Guigne Noir Tardive........ 188
Guignier a Feuilles de Tabac. 189
Guignier 4 Rameaux Pendans 200
Harrison Heart..... mistalecaieinte 180
RU ae case sic acti case rene LOD
Herefordshire Black......... 172
Herefordshire Heart......... 174
Hildesheimer ganz Spate Knor-
pel Kirschie......s.seere-. 184
Hildesheimer Spa&te Herz
APEC. cto ncscedscncseas 184
Hildesheim Bigarreau.....+. 184
Honey....-- Saleseess soeeceee 175
Hollandische Grosse. aeaesae line
Holland Bigarreau............ 181
Hiolinatirs Dake’. iss’ acs one 192
Hyde’s Red Heart’..........2. 175
Haha Cary. sigs secwcanen 179
JenreySUKCs sosinessaisemcss LUO
Jeffrey's Royal..eseeseeeee-s 190
Jeffrey's Royal Caroon....... 190
TCETAM oiolsie's 33's) 0(0 vice ove said ees LOD
2. OR RRERS ET er ane 196
CRDBR emis ves vescenesaccss 190
RCNMSH RED se ccsccesccccses 196
RenMHMRED cite asscscccense, 197
Knevetts Late Bigarreau,... 187
Knight’s Early Black.......... 175
KE io geen eee Gencoay eae Lo
Large Wild Black........... 172
Large Honey. ..eccseceecsese 175
Large White Bigarreau...... 180
Large Heart-Shaped Bigar-
POEAU s cocctcsssccescecsscoe 182
Lauermann’s Kirsche....... 183
Lauermann’s Grosse Kirsche. 183

Lauermann's Herz Kirsche...
Large Heart-Shaped Bigur-

TEAUscceccreccccrcescececs
Large Red Bigarreau........ .
Lady Southampton’s Yellow...
Lady Southampton’s Duke...
Lady Southampton’s Golden

POP vs aes seesimenele’sies sv. 6.0
Large Black Bigarreau......
Late Arch Duke.......... Orie
ECG TAC os 6 Bid cceutsietatnle tne

Tate DUK as os Sooke eateeae
Large Mayduke.....ceeeeeee
Neate: Kentish ayecce vie care wet

Late May Duke......... seca.
Large Morello. seaviccscuse
Wate MMOVEMO «c's we'ele aee.c''e eae

Large Double-Flowering......
ERO GLICAT Ls mata scale
Manning’s Early Black Heart.
Pan PE SOD eT,
Manning’s Mottled...........
Maccarty nbehh bt Aa? A APHICOt Cdk
Madison Bigarreau...........
Manning’s Late Black.........

Manning's Late Black Heart.
sO peers RES eevee .
EO CREPT ia 2's 3 es se © teense

Martie s Weichsel.. .s.0 ccc.
Merry CRErry...sesieeereees
Merisier a petit ‘fruit Sseecace
Merisier a petit fruit noir....
Merisier a fruit DIGGE vonitek cre
Merisier & Aeurs Doubles.....
Millet?s Late Heart Duke....
SRIRIDIE Nate laos) o's' piesie eiaie sia'ciatere
Mottled Bigarreau.. cee sene
Morris’ Early Duke dine
Montmorency..sicseeeeeces
Montmorency @ gros Srutt....
Montmorency...eseeeers cece
mrraaehiet td &@ longue queue.
Montmorency.....seesseseers
IMLONENIG Wels) ave miciey ciainic,e,0.<'en0.<' A
Monat’ s ‘Amarelle. cocecevece
Muscat de Prague..... veecee
Napoleon Bigarreau......-.++
Nain Précoce....+sccssceces
New Large Black Bigarreau...
Ochsen Herz Kircheé...+.++++
Ox Heart... ..scsececsrsccece
Petite Cerise Rouge Précose..
Pie CHErrysscccccsvccccseees
Pie Cherry. secescsecccevenes
Plumstone Morello....+..++++
Portugal Dukesssccsrsecees
Portugal Duke..sereveossess
Prinzessin Kirsche...+ seeess
Prince’s Duke..cees.eeeeeeses

571

Page
18é

182
185
187
18",

187
188
18S
189
12]
19]
197
192
ngs
197
199
- 176
169
171
176

176
195
196
197
199
189
191
179
194

572

Page.
Proce spine cs 60 0'tis 00 0)s000 00 195
Red Heart. .cccccccssevess -. 174
Remington.....-.c.ccsecereee 188
Remington White Heart...... 188
Remington Heart....s+e00+ se 188
Rivers’ Early Heart. . sie alan
Rivers’ Early Amber.+sses++s. 177
Ronald’s Large Black Heart. 170
Ronala’s Heart....cceccess-+ 170
Robert’s Red Heart........-+- 176
Royale. sv. oe seve cess corse. 190
Royale Ordinatre.s.cccereves 190
Royal Hative...ccce.ccses Pepe 2
RGM DUC. sc. ec tvccscsmaran tee
Royal Anglaise Tardive...... 192
Ronald's Large Morello...... 197
Rumsey’s Late Morello....... 199
Schwarze Herz Kirsche...... 170
Schéne von Choisy......-.++- 190
September Weichsel Grosse.. 197
Serrulated leaved Cherry.... 200
Small Double-Flowering.. 200
Small May. .vccsscccscceses 190
Small Wild Black....+.ee0- 171
Spanish Black Heart..... aseetOe
Sparkhawk’s Honey........+. 177
Sparrowhawk’s Honey..... ajenLis
Spotted Bigarreau..ececeeees 181
Spdte Hildesheimer Marmor
KIrsche..sceccssseens veces LOd
Spanish Vellow..se...seeeee 187
St. Martin’s Amarelle....... 200
Superb Circassian.....+.+++- 170
SUSSEX. 200 melelsiohewieleeiass'sce LOO
Sweet Montmorency.......... 193
TArtarvianececceresesevesecs 170
Thompsons Dukessseesserses 191
Tobacco Leaved....sesseeeeee 189
Transparent Guigne........+. 177
Transparent Gean..eeees+++ 177
Transparent...sscccccsesees 177
Tradescant..... cceccedsesccs 190
Tradescant’s Black Heart...... 188
TTAGESCANES .occvececvevecess 185
Trauben Amarelle.. eccssovece 194
Trés Fertile...c.cese.es sis’ as » LOR
Turkey Bigarredt...s.sesees 179
Turkey Bigarreau......+++++ 180
Very Large Heart......++++. 176
Vier auf ein Pfund......... 189
Virginian May.....++++0+++ 196
Virginian Wild Cherry......, 201
Virginisch Kirscheé......++. 201
Waterloo. ..cccscecccssccoes 178
Wax Cherry. tes otea siereg bina 194
Werder’s Early Black Heart... 169
Werder’s Early Black....... 169

Werdersche Frishe Schwarze
Herz Kirsche....ccccvcreves

169

INDEX OF FRUITS.

Page

West's White Hear... 17¢

Weichsel mit gauzkurzen stiel, 195
Weeping or All Saint’s........ 200
White Mazzard....... s«esmuned
Whizley Black..cccscccccens AVM
WEASE: FICOrE s:0\05:0,200 See eee 173
White Transparent......+.«+ 173
White Tartarian. «\<«.0:+s0essnue
White Bigarreau.....++e+++. 179
White Bigarreau.......++.+.. 180
White Ox Heart.. seesees 180
Wilder’s Bigarreau de Mai.. 168
Wild English Cherry....+.++ 171
Wild Black Fruited........+. 171
Wild Chere ints soccer 201 -
Vellow Honey ...65.0ss0cieese nathan
Yellow Spanish. .sss0s<scasehiie
Yellow or Golden......++e+. 187
Vung To..ecscececceceveses 200
CURRANTS.
Black English..cccssccccsee 204
Black Naples... cisic/s > sis is/acisine OU
CASSIS 0.0.0 0 dav 0.0 0.01055. cleens o MUM
Champagne. .cecee.esceesveee 204
Common Black. ....esscevess 204
Groseillier Rouge @ Gros Fruit 203
Groseillier a fruit couleur de
Chatreesss.. oc'ccesu sve eee Ue
Knight’s Large Red.........+. 204
Knight’s Early Red.......ceee 204
Knight’s Sweet Red.......++.. 204
Large Red Dutch.....0+e+e+. 203
Large Bunched Red........+. 203
Long Bunched Red.......... 203
May’s Victoria.......... cecb es O04
Missouri Currant........e... 200
Morgan's Red..cecs.evresees 200
Morgan’s White...e...ecrese 2038
New Red Dutch...ecccesees 203
New White Dutch........+-. 203
Pheasant’s Bye.sesessseseees 204
Red Dutch ic occ disices sas ef oe ee
Red Grape.......+ siecle: see 208
Reeve’s White..... sicswcecees ule
Red Flowering Currant....... 205
Striped Fruited......... eeeee 204
Grosse Weiss und Rothge-
streifte Johannisbeere...... 204
White Dutch. oo. 5 ss scm.o tee
White Crystal is.cccecvcsenneud
White Leghorn. .eececsceeees 208

FIGS.

Angelique. eee rere eee eeereeee 211 ’

INDEX OF FRUITS. 573

Page. : Page

Bayswater...e.e.see0+ .++++.°209| Early Green EASILY. faces seaman oe
Black Naples. ....0++° .+0++++209| Edwards’s Jolly Tar.......... 216
Black Ischia. ...ceecee:eeecees 210 | Farrow’s Roaring Lion ........ 21%
Blue Ischia.....+++- osseee oe 210}/Glenton Green .... ..0.see-.ee 216
Black Genoa... .eeeereseeees 210|Gorton’s Viper ..--.++.seeee- 216
BOrGeGuDn vac cnensvcvas Veedeac Ohl |} Green Walhiitc. cmsinys vite. #ye00i DLa
Brunswick...cce.cescereseceres 2U9 | Hartshorn’s Lancashire Lad.... 216
Brown Hamburg......++++++ 209! Hapley’s Lady of the Mancr .. 217
Brown Turkey. ..ces.seecceces 210| Hepburn Green Prolific.....-. 217
Brown. aligns oedeiecevieuss -- 210] Hill’s Golden Gourd....- swenm, Dib
Brown Naples.....++e+eeee-+ 210] Keen’s Seedling.... +++. .++--- 216
Brown Ischia.......++++-+-+- 210/ Leigh’s Rifleman. ......+..++ 216
Chestnut. .ccccressccseces «++ 210} Massey’s Heart of Oak ...++-+- 217
Chesinut-coloured Ischia...... 210} Melling’s Crown Bob..... Perce ills
Clementine ....eee0 eccceeee 209/ Miss Bold ....2..ssccceeeerees 216
Concourelle Blanche......... 211] Part’s Golden Fleece......++- ~ 216
Early Forcing. ..+ee.eses «++. 210] Parkinson’s Laurel........++++ 217
Youe Blanché..ss..sees -s-+- 212|Pitmaston Green Gage.....++- 217
Ford’s Seedling sssceccveves -. 212) Prophet’s Rockwood.....+++++ 216
Green Ischid......eeeeeeeeee 212} Red Warrington. ....s...eeeee2 216
Hanover....+..+ = Saree nee . 209} Saunder’s Cheshire Lass ...... 217
Italian..... a veeaciceesine yee es CLO AVIOL S BENE, VENUS: sinisien cel oly
Large Blue...cecsseeees +++ 210); Wainman’s Green Ocean...... 217
Large White Genoa.......... . 212/ Wellington’s Glory....-e..260- 217

Lees Perpetual......0.seee+- 210| White Honey.......ceeccecse SLT
Madonna. ..ccc.cccecceceses 209| Woodward’s Whitesmith ...... 217
ROME TAN E ia eiiein eto) ava ejeidibys aja aia, 2i1| Yellow Champagne......+..+. 216
IMME MULES co orte: civ ofelatoiaraiei caine. OS Th VIL LONG BALIN \ cre ol ccateialontien aoraete ok
MPNSIEE DE isis ataioth) se via os 61510) 0 0/a.61n ee

Murrey oe... ccverecsecseces 210

Nerii ee Walerere es wtcie alain nieece GRAPES.

Pocock. 12.6... etat shox sisae eas male

Pregussata..... maetersi ato etek cis a, Le RAVACONE ccc oc cu sania See ee ee
Ln aa Sa ae Brerate ee odiaew ee, 200 Mleaticd dt Pos x. cz. saaee enw uel eee

Small Brown. «sccessrcces.ce Gi ie 246
Small Brown Ischia.......... 211| Alexander’s..........scoesess 253

MATCALC sc e'aieja/gjels scm atalapa's aia 211) Amber Muscadine......+. 242
WAGlekie de BOTIEAU Ria a /c\0le:d cay LF | SIMEBCTED cco. 6 ae oes oA ame (miata 242
White Marseilles....... ...0.. 212) American Muscadine........ 258
White Naples. ......+..++-.. 212| Ansell’s large Oval Black.... 238
White Standard............ PAZ | UVEPIVE’. : ann ocean seisis s/c p seta wey LeOD
WG TSC cece ciareact'njeie) msaiein SS | AUDEIILCE 2 «' ceimioie hice 's tiem smuere 236
Auvernas Rouge. .... sss. ees 236

August Traube.....+.sseeeee2 239

GOOSEBERRIES. Black Cluster... .e+- -s+e sees 236

Black Morillon ..00 ..e0 eee ee 236

Berry’s Greenwo0d...eee....-- 216| Black Burgundy. ..-+ .+++ +00 236
Boardman’s British Crown .... 215|Black Frontignan .....-++-+-- 236
Buerdsill’s Duckwing ......... 216| Black Frontignac..... din efejee pete)

Black Constantia ......«s.e0- 236
Blue Frontignan ...e..++++eee+ 237
Black Hamburgh ....+ese+e+- 237
Blue Trollinger..s.eeeeeee+s 237
Black Prince. ..cce.rccesceess Val
Black Spanish...cesveseeveee 237
Black Valentia..eccccccevess 237
Black Portugal ..cceesseeees 237
Black Lisbon.s.seess easseeee 237

Capper’s Top-Sawyer ......... 215
Capper’s Bunker’s Hill ........ 216
Capper’s Bonny Lass .......... 217
Champagne... 00 sce neces cece 215
Cleworth’s White Lion..... ves 217
Collier’s Jolly Angler......... 216
Cook’s White Eagle.........-. 217
Crompton Sheba Queen ...... 217
Early Sulphur .......-ss0++++ 216

574 INDEX OF FRUITS.

Page. Page.
Black Lombardy...++... eseeee 238| Fleish Truube......+. eeeseee 237
Black MOrocc0... eccse cc cesen 238| Flame Colored Tokay......+.. 247
IGE SAUSCAAEL so noe nvones QSR || Hua Grane seensses so BAP
BIBCK SE PELCY Ss. cecrance oss e00|L7aNe Pinedt,.cccssscevnagn ae
BIC FCIESTITLE 060 o00 py e.0 6 oa 6 COS | LUTON GLE. nin pps pee eeee eee 207
Black Muscat of Alexandria..... 238 | Hrankenthaler ...s.+0ss saben Cant
Black Tripoli....... eeeseeeee 239] Frankenthuler Gros Noir .. e- 237
Black Grape from Tripoli,... 239| Fromenté.......scccceccceces 240
Black Muscadine........ seeee 239| Frontiac of Alezandria...... . 243
Black Chasselas.. ocesnsieres . 239| Genuine Tokay........+ eoee 244
Black Sweetwater.......... SO UN Cat 10 ges Ier cell « <9, San
Blanc de Bonneuil ........... 241| Golden Chasselas....... wicene o4e
Blacksmith’s White Cluster... 242| Grove End Sweetwater ..... - 241
Blgid va tes ee ee G7GY TORO sna» s.cintacleeeren . 244
Bland’s Virginia... voce cnsees 253 | Grosser Riessling ,.......0 245
Bland’s Madeira...... cies se 205) GYIZZly HTODEIP MAN sic c onjeie enaereeee
TELCO SEALE RET, a 'e.a)sisic cinene 253| Grizzly Frontignac ........ . 246
Bourdales des Hautes 8 Pyrentes 236 | Grauer Muscateller ........++ 246
Boston..... See erica Osler ad 237| Hampton Court Vine......... 237
Brown Hambur gh .. ge nigie s8a0%8 237| Hardy Blue Windsor........ 240
BUR EURACT vc ensen sass seelsisias 23G)|-Udler 3 oss os enemies semen 237
Burgunder..... SsitiaG pislajeieie's, 209)| LSADELIAs e155 vin ala Ouislacn alectette 259
Bull or Bullitt... c.esecseess 208|s4C00 8 LT QUpe,.,.. ee
Cambridge Botanic Garden .. 237|Jews........... © 0n*. sie gpihaie os e4A
Cannon Hall Muscat.......... 244] Jerusalem Muscat ........... 244
OGDE GARE is vias 0s one's ens niet, SOON AULY GTABEL ars ote singe ale See - 239
(CATAWIUG sinisinlen e's in pisveeie woe00 0, CO4| ALESEEF RISSIILs occ sos 5s ween
COLA TOKAY 0. clawias nlc oie © 254|Knight’s Variegated Chasselas.. 247
CIISBCLIES DUDE one cae = wise «a nie 239| Kummel Tratibe....ssssceees 246
Chasselas Musqué............ 241|Languedoc....... 2.0 wieis atels/sine oem
Chadsworth Tokay ......... sia, AGREE COE e's «see cies steisieat sleieh eos
PAERSEE UE DIOTE oo « 9) sie. isis 0 ola) 242 | Le Meunier. o...004« nies pial . 240
GUASS8ELAS BLANC sissies os .s.clvic 242) Ee COWT sare oie\siein «(010 ale aeleeie - 241
Chasselas de Fontainebleau... 242) Le Melier .......... cece vome 241
(hosselas PrECOCE ss sen. eo aN UC DOIL are etetererri se ailaets corecvee OG
Chasselas Royal .....cees0- 244| Lombardy..........000 veces 247
Chasselas Panaché........... 246 | Longworth’s Ohio.....+..+++. 257
Chasselas Rouge....+++eee.+. 247| Lunel..... ow same s,s sippisietaain 243
PMMA are ita) Sia a initue stein tatehein’ state 24); MGA eLete <5 ces sass» s(e'rinlata an
Clifton’s 8 " Constantia. seis tah aie . 253| Madeleine Noir .......+6. MS)
Clarence...cceees.sreccerees 206|Malmsey Muscadine......... 240
Cumberland Lodge........... 240|Madeira Wine ote, cececce 240
TT CAT OUT 6 ois'esie\e's\eleielein sis 4a ale DAO LAAERTE six civis « «)s1s'e'e wisiajeln (ria eae
PEGE, SCM o/a\ 60 0.510 5.0.6 ein\y wen COU) VALU LE cc's ie/sin.alviotuie cccessese O40
TRIAD A staiaieleiss stele syoie' saieaiesls wie eee) Malaga Ht ee saje(etanra hosters /eieete 243
Dutch Hamburg...... tiseese 237|Maurillan Panaché ........ » 246
Dutch Sweetwater...... eeeee 244| Maurillan noir Panaché..... 246
Barly Black v.00 sceeee > 2000. 200) SMCLEF BIGNC viaccess sovcceee M41
Early Black July ............. 239] Miller’s ape vi9Xe a: male 5 phen ea
Early White Malvasia........ 241 |Miller Grape. oe08 cn are
BEGG CRASSELAS. <2 n nie nisipic.c on 241) NUISSOHM iais)s\9/0i8 aies's «1s 61s's inl Nie - 256
Early White Teneriffe. coecee 242 | Missouri Seedling Ane soscee 206
Early White Muscadine ..... 244|Morillon Noir ..... ceeccccese 236
Early Sweetwater. ..<..-.00., 244) Mohrenduite. ...cvccccvavesiss COM
Blginburgh ... 20.0.0 00.0 sieves COO|MONEY'S ..cccccevensncuecnnis Gan
Elsenborough....+... perce eee PA5}3) Morillon Gy, ox were auein 239
Baperione......ssccccscescces 240|Morillon Taconné......ecccee 240
Farineux Noir.seceaseeeeess 240|Morone Farinaccio....sseese 240

INDEX OF FRUITS. 573

Page. Pages.
Muorna Chasselas.....+...++ » B41 | Reéissling ...ccscccvccevveces 240
Mornain Blanc ..... eeeveces 241| Red Frontignan. «..ssseeseee 246
WMoschaia Bianea.........45- 244| Red Constantia.....sceecceee 246
Moscado Bianco........+++++ 244|Rhenish Red....sssseue seve 247
Moscatel Common ....+++0+++ 244| Roanoke. ..esecereceveesveee 258
Muscat Noir Ordinaire....... 236| Rother ..ccereeceees eescceee 236
Muscat Noir de Jura........ 236|Royal Muscadine.........2... 242
MOB EF vaccccecavsacvesvense 240 ROGSsling ..cccccsceveserseee 240
Mulleorebe ..0ccceccceccesss 2 240 | Rudesheimerberg..serseeeeeee 245
Musk Chasselas...... eovceee 241] Salisbury Violet.ccsecsseees « 237
Muscat d’Alexandrie........ 243) Saint Peter’s...... Ssccvtsees 208
Muscat Blanc.....++++ ceeeee 244] Sauvignien noir..... vescoeee 240
Muscat Blane de Jura....... 244| Schwarzer Frithzeiteger...... 239
Muscateller... 21.005 eoveses 244/Scotch White Cluster.......: - 242
Muscat Rouge ....++eeeeee4+ 246) Schloss Johannisberg.......+. 245
Muscat Gris.cccccrccceesess 246 | Schuylkill Muscadell........ 253
Muscado Ross0......0+ee+e+4. 246| Schuylkill Muscadine......++ 253
AMES COE SV OER «6:5, o;a:nia.n ¥,sj0ia0' ors . 236] Scuppernung .....seeeeeee eee 208
Nepean’s Constantia ........ 244| Schwarzer...e.ccccsees oncom 200
INGE EN 5 ow h'sica em secceccceece 240 Segar-Box Grape .veves. Are Cit!
Norton’s Virginia.......... .. 256|Shurtleff’s Seedling.......... 257
Norton’s Seedling .....+.++.. 256| Sir William Rowley’s Black . 236
OBIO vic cccecscucvnwees eoesee 207| Sir A. Pytche’s Black ......- 237
Oldaker’s West's St. Peter’s.. 238| Small Black Cluster........+. 236
Parsley-leaved......+0e0e000. 240| Smart's Elsingburg........+. 255
Parsley-leaved ‘Muscadine.... 240 Spring Mill Constantia...... 253

Passe longue Musqué........ 243| Steward’s Black Prince...... 237
PILING) NUUSLUL,: «0 cinieais.s sjcisrainis 243| Stillward’s Sweetwater. ..... 244
Petit Riessling...scccesesoee 245 | Striped Muscadine.......++. 246
EMULE De iaic cinfoicioic Ble «ie%n ute; Brae, Baty UMIILON s osi0 0 e'ois syainscn acasiefagee cOO
Pitmaston White Cluster....... 241 Switzerland Grape. ainia] pidialeisia Loa
Pocock’s Damascus. ....eeeee 237|SYVIANs ceccesessecrccccssens 242
HBOONG Seve soc os cc navies ase 200| Lasker s Grape.... Sia arevatalWta 253
Powell... .cccsccecesssceseee 253| Tottenham Park Muscat..... 243
Pane SOCAN ain sic 6 o.ca0cine oa 2554 Tokai, Blanc. ..2.cccesecsece 244
Purple Frontignan......+.. « 236 20 Kalon. ccc gccs cece. soceee 204
Purple Constantia......60+++ 236) Troller....cscccssesecssceees 237
Purple Hamburg....... cccee 237) LOUMNBer.eesesserssseccvess Oa
Pulverulenta.....sceeceeeees 240| True Burgundy. ...+..seeee+ 236°
Raisin de Bourgugne. eoevees 236] Turner’s Black. ......eeeee0+ 240
Raisin des Carmes.....eeee0. 238| Valentine’s.seessseeeeeeees . 237

Raisin de Cuba.........++2+. 238| Variegated Chassclas....... 246
Raisin @ Espagne sesececeess 238| Variegated Chasselas........ 247

Raisin Précoce...... cco Ae taae | Meatilnor tt sc eeete «.s encvee 240
Raisin @Autriche...e.cceveee 240 | Verdilhio. secescececccsereees 243
Raisin de Champagne........ 242| Verddl.ssseceececeeveees eee 240
Raisin de Frontignan........ 244| Victoridessecesesseesceesees 237

Raisin Suisse.....seeee00++4 246| Warner’s Black Hamburgh..» 237
Raisin d’Alep....cec.seeeeees 246| Water Zoet Noir... ..+ee00. 239
Red Frontignan............+. 246| Water Zoete Blanc......++++ 244
Red Grape of Taurida....... 247| Wantages....ceeeeeceeeeeees 247
Red Chasselas..........+eee02 247| Warren. sceececesesceseveses 209
Red Muscadine.......+0+000+ 247| Welscher.ssseesseeeees PR |
Red Scuppernong.....+++6++ 253| Weissholziger Trollinger.. - 237
Red Muncy.....ssceeseesees 254| West's St. Peter’s.sseeseee+ 238
Red Hamburgh.......++++++. 237| White Parsley-Leaved....++ ,240
Red Muscat of Alexandria... 238| White Melier..ecssssseeeeee "241
Red Frontignan of Jerusalem. 238| White Chasselas.s+++e+secees 242

576 INDEX OF FRUITS.

Page. |

White Muscat of Alexandria... 243

PU sie SEU. in. vio vee wniglnpine 243
White Muscat of Lunel..... 243
White Frontignan.........00. 244
White Constantia....ce.ce. 244
White Frontintacs«evedacvurs 244

White Sweet Water....2..++. 244
White Muscadine...+..++++- 244
White Tokay..... s Wits binle beled
White Hamburgh....s....... 245
White. Lasbon osc senGa se tann 24D
White Portugal... .0...0.0... 245

White Raisin..... Sietteratonislare 245
Wihite- Nice. <a s:dsecaleete seem eto
White Rissling...... Ay kas . 245
1 tRREZ «se seacepe seats wate 253
Wilmot’s New Black Hamburgh 237
Weisser Muscateller.......4: 244
Weisse Muscaten Traube.... 244

PA te TACIT ee EPO CR hee

MELONS.
Beechwood..... Sleis Satara sae POO
PA CISIROCK te cate eee aes cin euerters 540
ERLON Verse eles eslsa cess cee OS
Pramipaliat cece ceca eeeee sels 541
Early Canteloup.. a sees O40
Franklin’s Green Fleshed ..... 539
Green Hoosainee...........+. 940
Green Valencia............... 940
Improved Green Flesh ........ 539
EISIDEy Sete awe aes eiaietes ea 540
Large Germek . Pages ose ee
Netted Canteloup . anand eoose O4U
IEEMG Selec nie/siste's oieimtale,ete < =/ 539
Reck Canteloup.......eeese2- OAD
Sweet Ispahan ..........-. eee 540

MULBERRIES.
Black or English. ........ ..- 260

HGHIISGE'Scigta'e ccc claw e'a sess eves NOOO
Wa ye eatctalcicctae Ae htais we ce oe 959

NECTARINES,

SANGETSON.S s on cele vslsiscscsncie. OU
Anderson's (of some)...+++2+. 503
Anderson's Round.....6.6+++ 908
SAV OMOUAL a igicleisin sce cetais nies sie aOO
MLACy casas st 0 oh x elsietatelboa’ st 508
Black Murry...scccecves.s+. O09
OMENS wie is cle ajaeas cs 'elcin sion see
Broomfield: ccscowes<ccveeee as OUT
Brugnon Hatif........eeeee. 506
Brugnon, Red at the Stone... 506

Brugnon de Newington.... . 508
Brugnon Musqué..cccccceses SOR
Brugnon Violette Musquée... 508
Claremont......+ sslscee jaslgeine
Common Elruge...+ecceceees 5U3
Cowdray White. .....,secssss OOO
DP Angleterres.eccccse cent aes
DOWNON Acwces os os ccess ese eens
Duc.du-Tellier’s. 2 .\5.5:402% caw
Duc de Tilly sreacevcedvavea OU

Duce. dé Tellorisicaitevers couse O08
Du Tilley se. asics saves -ss 003
Early Violet..ccm«iccessees « 506
Early Brugnon.......:. PE 506
Early Newington........ esos 508m
Early Black Newington..... 508
Early Blatksawccccsaseoauae - 508
Elruge..s.-'.% scene see eens
Emerton’s New ) White. sevee. OOD
Fairchild’s. «...< sant wie eee 504
Fairchild’s Early........-++- 504

Fine Gold-Fleshed..e.ee.see+ 5OT
PLANETS hi vd ces ee wks beeen

French Newington....++ «eee 508
Goldenes's ewes wocecss se Eick 507
Hardwicke Seedling. es: sees. O04
Frampton Court . 4.20 eenesee - 506
Hunt’s Tawny.....c.seee vases O04

Hunt's Large Tawny......-. 504
Hunts Early Tawny.....«+-+ 504

Large White. ve censwe cena - 505
Late Green Raasiee ene see neonate
Lorze Scarlet <: 25 0ses.e-s-ee 506
Lewis a ete chats Sletelatadmtalatets ae 0 ofa 6 ee
Lord Selsey’s Elruge......++ 506 ©
Lucombe’s Black. ....+.t0cx0s OOS
Lucombe’s Seedling..... ese-e 908
Murrey. io cassee itraee avcoe OOD
MUrry.. vsisaa Ste olete mtaiate Sie 5 e.nta Senne
New’ White. iio. si.:000ea0 0 sen
Neats Witte ....2. case eset
IVE V SCOPLEL sy othe omnes ot. Doe
Newington........ cccccscess OOO
New Dark Newington...... 503
New Early Newington. ..... 508
Oatlands... ..e0 Arete > «5 Dee
Old White..... BAAOAO i |.

Old Newingtun.......eceeee B08
Old ROMAN. a's 50 «0 0c> oe ce eee
OTANZe.vcoceseeees seeseeeee DOT
Perkins’ Seedling...+.+e++++ 502
Peterborough (of some)....... 503
Peterborourh.\.c% ..< sists bane 506
Petite Violette Hative....... 506
Pitmaston Orange.....eseeees 506
Red Roman. os .i,eescevenneom OOo
ROMAN, 2c si0k.s 00 on'ee ss >a 0s
Rough Roman..eecesesesess 308
Scarlet Newington eeeeerree 508
Scarlets ccnscvevicsvesvsgewee 50s

INDEX OF FRUITS. 577

Page. Page.
Soon EG a ec ete ert wna we 508 POMEGRANATES.
Saith’s Newington....+.+.+. 508
Spring Grove....eeeeee+++++ 503| Double Red...cssevesesessee 550
Temple’s.cccccs.secccesscece 503 Double NW Gcl ain aiateleis's: 0.0 on 550
Vermash (of some)......+... 506] Grenadier & Fruit Dour.... 549
Violette H&tive....cecccseeeee 506 | Sweet Fruited..cscccccssceees 549
Maleivioes canteen ne caquvaeean OCG | SUD-dCld hTnitetiemt <aceaitmens.. 040
Violette Angervilliéres....... 506 | Variegated Flowered......... 550
Violette Musquée.......+++++ 506} Yellow Flowered.....+.2.+++- 550
Violet, red at the stone....... 5U6| Wild, or Acid-Fruited........ 549
Violet MUM. ccs cccecs scene OG
Williams’ Orange.......++++ 506
Williams’ Seedling........++ 506 PEACHES.

ADTICOLGEs v's oe 0 a= nee dates «a oe

NUTS. PAELON COLL w o(6:6a dhe a's apace ene
CHESENUE . o5'o0 250 060 vioneesiee nen 20S | AGMIPADLE Tardive. <ccesvae a Sie
Chinquepin.....cseccesccoves 202| Admirable..ecccovcccssssseee 411

Cosford Filbert.c< eos ccee «. 261) ddmirable Jaune...ecerecee. 489
European Walnut...... buewae 260} Alberge Jaune..occcsccccevee 492
BUIDCT Ess 6 o:s.c cits nen vide esa € ole 261 | digiers Vellow..... ocesecss, 496
Frizzled Filbert.........s2+++ 261 Algiers Winter.ceccssseeeee 496
IGOR INGLE. «c's case tore mindsets AD ATAILE ss bi sisiess sinlaceiasajas Rais ia oe Ae
Northhamptonshire Prolific . AIECOL PCUCve<sc¥ en wee as, Se
Poll GLa appeces « bin'aieleje 0 20) | | ASEOD ss ocesi016 esa aimenencneesisia Ahk
BSG EMIDCY Es cae cc wisenscencinie, COD) AUQNE ROUTE « «oc aic-coiceaes's ch 40e
White Filbert...... coveesers 262| Avant Péche de Troyes...... 482
Avant Blanché.coccerceeseee 483 ©
BamrinpfOUss sic ce. cenees eoceee 472
OLIVES. ; Baltimore Beauty.........++-. 490
Bellegarde......cccsecscvevee 471
Broad-Leaved Olive.......... 548 | Belle de Vitry...eeeeeeeesses 472
Gammon, OU. 66.6 0'p:6s\s.0uje je: O04 li BCLS cc e'sas vee navi dese sieia cuade
Long-Leaved.....+..:+eeseeee 547 | Belle Beauté. ..cecccescoesee 498

Olivier 4 fruit arrondi........ 548| Belle de Vitry....e.seeeeseee 477
Olivier Pleureur.............. 548| Belle Bausse...sccceseseeeee 478
Olivier Picholine.........+..- 548| Belle de Paris.....++e.eee0+- 482
Wild American............... 547] Bergen’s Yellow...e.s.eseeee. 490
Better ave. .coccocseveuessece 494
Blood Clingstone.....+,+seeee 493

ORANGE FAMILY. Blood Cling .... eeccers vores. ADB

Blood Freestone..+eeee.eseees 494

1. Oranges. Bourdine..vccccecesccsesesss 479

Bergamot. ...sssecccccssevves I44| BOUIN, cecsecseseccccceeees ANG
Blood Red... ...sescccseveees 044! Brevoort.....s0e. duscccuusas tia
Common Sweet..... seeeceees 544/ Brevoort’s Morris. .esee see 472
Fingered. ......seeeeeeeeeeee 044| Brevoort’s Seedling Melter... 472
Maltese....... Biaistma ia nible, @:5/013'%e 544| Brown Nutmeg...++e.++eee+. 482
Mandarin.......- ceeecseeeeee O44| Buckingham Mignonne..++.. 472

Pear-Shaped.....ccscessesee 544| Cardinale..cccccccesescssee 494
BADUCO cae alae wien sac Avie <'e.¢n) O44 PORENELING.s ahc.« +005 ne ve cee.e eee
GAWIISs odwlc ah che aumesia wane can Doe |OHATICCLIO’. sienna’ ats te 8 Sie oe
St. Michaels. .....0s0cvecces, J44| Chancellitre: cacccccccererses 410
Sweet-Skinned......++++0++- 544| Chinese Peach. ..cecessessse 500

2. Lemons. GWOT «5. oe ¢.0.0 a ein fanaa tie ee
ComMon.......eeeeeeeeeeees 545| Claret Clingstone...++++++++ 493
Sweet.....ceccessccesseesees 545|Cole’s Early Red....ssse++++- 478

3. Limes. Cooledge’s Favourite....+.++. 473
ComMon...eeesseseveseseees O4D| Cooled, ze’s Early Red Rareripe 473
Pomo d’ AMD O a, 6inna;ninie Wide asi 545 Colonel Ansley’t. +0. peeeee A’

49

578 INDEX OF FRUITS.

Page.
Cole’s White Malocoton...... 481
AZOUITETR aos calc en 0 0 0's.0 sleet - 491
Crawford’s Late Melocoton. nea od
Crawford's Early..e.eeseees 490

Crawford’s Early Melocoton... 490
Crawford's Superb Malaca-

PUNE s cis s Hone » ince ©, 5 eae pre nies nL
Cul-Léaved. <3. ec.cs- Hs en . A477
PT HUTSCOL a bie sie'ek =. aikieetale ein)" A8y
Double Montagne.........+-. 474
Double Mountain. .....++. «ee 294
DID SELE RY Cs cisco Soe amens Sees - 483
Double Swalsh....... Giatece ayers 485
D Orange... eeccccsseee 489
Double Blossomed..........+. 499
Double Flowering..... wesla me) 499
PORTS EAU Ih otete bin erecta ec ee eae
Barly “Anne... cece scsens 474
Hanky Dullotwon. isc csc veins 20D

LD FIR 8 Go) d eae lesen eS Screen YES
Early Newington Freestone... 476

Early Newington..... sseese 476
Early Sweet-Water.......+-,, 476
Early Admirable............. 477
Early Purple Avant...... mise curs
ST re ee 478
Early Vineyard.. secees 478
Early Red Nu utmeg.« weceeyee 482
Early White Mutmeg.« esogee 483
Early Purple..cccesise.ces . 484
Early Royal George.. -- 485

Early Bourdine...++e-seere+ 485
Early Red Rareripe..,..++.. 485
Early Crawford........+++. 490
Early Newington Cling..... 498
Edgars Late Melting....... 473
Emperor of Russia....-..++,+ 477
Favourite....... eieisclpietels ety a EI
Favourite Red....sesseeeses ATT
Flat Peach of China.......... 500
Fox’s Seedling .....s0secee.- 478
French Mignonne......+. eae 478
French Royal George........ 471
French Magdalen.......+..++ 481

Freestone Heath..... ceatateraie ia 479
French Bourdine.....csseee. 479
Free-stone Heath......+++++- 481
ECE OTN AAAS SOAS preva a ena
George the Fourth........... 478

Gold Fleshed ee 492
Golden Mignonne...e++4++++ 492
Green Nutmeg....cecesesees ATA
Grosse Mignonne....,..+.++++ 478

Grimwood’s Royal George ... 478
Grimwood’s New Royal George 478
Griffin’s Mignonne,.....++++ 485
Grimwood’s Royal Charlotie. 456

Grosse Jaune Tardive........ 489
Green Catherine .....0+.+++- 497

Gros Malecaton......+++++++ 498!

Grosse Persique F gain eoeeee
Haine’s Early Red......sceses
Heath Clingstone. cesevsvesee

PLGAth Nice cas dete areca < eats
Hero of Tippecanoé....seeree
Hoffman’s Pound..... seccues
Hogg’s Melocotones.s.ccccees
Incomparable is .'s02 senate owe
WEEIROM « sie'vic:'s(uinte uy bate cove
Basses SAD ec eevee

Johnson’s Early Purple. epic
Judd’s Melting. ..c.isessnens
Kenrick’s Heath...... ccecces
Kew Early Purple ......000
Kennedy’s Carolind....+++++
Kennedy’s Lemon Cling .....

Late Chancellor......++- eee
Large Early York....... aces
Large American Nuimeg.....
Li Admirable ...csvescees eee
Large French Mignonne..

La Royale a eieie-einie cecvccen oe
La Royale... weececene
Late Admirable ..... «(oa siesta
Ente: Purpless ss « «\x's vice sletam
Gia Grange 'sarusts (snes: siniers Aes,"

Large Red Rareripe.....+.+.
Large Red Rareripeé «..s.eeee
Lady Ann Steward. ....++.++
Late Red Rareripe.........0s
Lady Gallatin......0s eccee
Large Yellow Rareripe......
Late Admirable Cling ....+...

Large White Clingstone...
Late. Yellow Alberge.........
Largést Lemon...sseees asic ele
Large Newington. .sscseeees
Lemon Clingstone.........-

Lord Montague’ Ss ‘Noblesse. « aor
Lockyer’s Mignonne..eesseee
Tord INCOR Sais ots.s sds wsle ws

Lord Fauconberg’s Mignonne.
Long Yellow Pine Apple.....
Luscious White Rareripe.....
Madeleine de Courson.........

Madeline Rorige....scescere
Maltal st seoee a tee cane es ee ke
Malte de Normandie.......4.

Madeleine Rouge @ Petites
FUCUTS orev
Made leineRouge Tardive. . eee
Madeleine Rouge & Moyennes
FUCUTS. vsevccevegssesesces
Madeleine & Petites Fleurs...
Malagatune ..scsecssecveres
Malacatune..... cect eeecnens
Marie Antoinette. ...seesvees
Mellish’s Favorite..resssseres
Mignone ..ccecccessvevcerse

Millets Mignonne...- eeerere 48.

Pege
498
479
494
494
499
481
492
495
482
500
478
479
479
486
496
496
473
475
476
477
. 478
478
479
479
479
480
485
480
481

INDEX OF FRUITS. 579

Page
Abontague ..csccceseveseeeee ATA
Montauban ..ccccccrevess .. A74
Motteun’s..ve.sseosece sevees 479
Morris’s Red Rareripe........ 480

ROTTER “TRE © wean tinina Cele) 820, 5/0ia.0 480
Morris White Rareripe. Beteiate e)e ee
BRHEVEO PEALE, sw) 6 2.4im'd a sl eias 481
Morris White Freestone...... 481
Morrisania Pound............ 481
Morrison’s Pound ..sccuceess 481

Monstrous Pavie...... sinpnie L aoe
Monstrous ray Jena oce 498
Varbomne..iee.c0s Siie enue asian Make
Newington Peach......+++. - 476
New Cut-leaved ..cccccceses 417
Neill?s Early Purple........ 478
/Vew Royal Charlotte....... . 486
WVew York White Clingstone. 495
NCWINGtON. oe veeeee eoceeae 497
PNOVCLLES sinle datas areciesrs wale tea wan eae
WNivette Veloutée.......+...+- 483
SIMSEILG ocve te waive «t. 5a araraniche sar) eck
PRORIOSHO Gs ote saicccaiasereve 2 erohase a3 5 RGD
Noir de Montreuil ........... 471
October Yeliow...... ee Aree LS
Oldmixon Freestone......... - 484
Oldmixon Clearstone......++. 484
Oldmixon Clingstone ........ - 497
Old Newington ........+++0+- 497

Orange Clingstone..... cocces - 497
Orange, Peach.....+see+eee++ 489
Pavie Admirable........+++. 499
Pavie de Pomponne......-.... 498
Pavie de Componne Grosse... 498
Pavie Rouge de Compone..... 498
Pawie COUN oc. cooe cops veces 498
Pavie Monstreur....+++++++. 498
Péche Roydle......seceessess 479
Péche Malte.......ecscccseee 482
Péche Jaune..... a cuie mea tin ea AO
Péche @ Fleurs Doubles....... 499
Péche a Fleurs Semi-Doubles. 499
Peen-T0...0..20% Se alas aa seas OOO
Pine-Apple Clingstone....... 496
Pourprée de Normandie...... 478
Pourprée Hative......+ee++6. 478
Pourprée Tardive....se+..++. 479
Pourprée Hative a Grandes
CPEUERR Stheleisia's's tix nig'n vieis'no o> SO
Pourprée Hative ......0eee++5 484
Poole’s Large Yellow......... 491
Poole’s Late Yellow Freestone. 491
President ico. os cusesisns sicce.e 404:
Prince’s Red Rareripe. . seclees 486
Purple Avant. ..cssccceseess 478
Purple Alberge...ccccccseees 492
Red Rareripe...v..secesccees 480
Red Rareripe......s.+eeeee++ 485
Red Magdalen....+.++esee04 481

ooo ua auauauauaou

Tages
Red Nutmeg..ccecresssccaces 482
Red Avant. ccece-ceccvecscecsse 482
Red Cheek Melocoton......... 492
Red Magdalen...e...s.20006 489
Red Cheek Malocoton........ 492
Red Alber ge. .eccecsccseccece 492
Red Heath a eiasi.sie ccccsccces 494
Reid’s Weeping Peach....... 500
Royal Kensington.......++.. 478
Ronald’s Seedling Galande.. 478
Royal Sovereign.....+.+.+++. 478
Royase........ secccccccccces 419
Rouge Paysanne.......+.++2- 481
Royal George....... aicgawieces 400
Royal Charlotte...... eerallsca se
ROSE oiote o's ws 0 s)e'vicisinis hin'e misiay ay Ath
ROSARMG seis es nats ao 8 ARR A a eames
Sanguinole a Chair "Adhérente. A494
Scott's Hartly eds <s:0.6 saa ss -. 487
ETT OLED: a\aiasins prapimaelh une aVe - 477
Selby’s Cling ........ 6, alo:e 6.1 EE
Smock Freestone............. 492
Smith’s Newington........... 498
Smith's Early Newin 498
Smooth-leaved Royal Dele rge. 471
SUELO Wis aelareieimiateih isis susini aie’ sgt cates 486
Stewart's Late ‘Galande.. . 473
SSEEAWDEREY) '<)¢:ssicinsielelciy « coccce 487
St. George...ccccccccecscese 492
Superb Royal.... 2+. seee.2- 478
LEDER Ur ainteists) aaa sielnivitine aidan ae tO
SIOCEL. WU LET o'a\< oie e's eo male oo. 476
Swiss Mignonne. .....+e+.e+. 478
Teton de Peritis..'c'.\5 see <a siee eA
Tippecanoe......seccceessees 499
True Red Magdalen......... 481
UNIQUe. ..cccccaccccsscescee 477
Vanguard. .ecscceseccseseee 483
Van Zandt’s Superb.......... 487
Veloutée Tardive........0+.+ 483
Veloutée de Merlet.........+. 478
Violette Hative .........+00.. 471
Vaneuse ...-sse ecccccccects 419
Vineuse de Fromentin........ 478
Wasxen Rareripe......e++e0- 487
Washington .......eeccceceee 488
Washington Red Freestone... 488
Walters) Narly. s.fvdecsesicas 408
Washington Clingstone....... 499
Weeping Peach .....seeeeees SUD
White Rarerupe.... eee te ewes 481
White Malacaton .....+++++- 481
White Nutmeg.....ccsccsecee 483
White Avant....ccccsseseess 483
White Imperial.........+++++- 488
White Blossomed Incomparable 489
White Blossom....seveceeese 489
Willow Peach......scceseeee 489
Williamson’s New York..++++ 495

B80 INDEX OF FRUITS.

Page.
Yellow Admirable.......+... 489
Yellow Malocoton.........+. 492
Yellow Malagatune......... 492
Yellow Alberge.........0.022 492
Yellow Rareripe ......+.++.. 492
Yellow Rareripe..........+.. 493
Yellow Pine Apple .......... 496

PEARS,

ae SEOUL DREER sn pha wine a p<, TOGO
PAT DE Se \ntaiviss,o1ticista ste o.2/0/0 wine 5 Mee
, Althorpe Crassaune.......... 352
AMIrG JOANNeb: ..oanecaceee saad
Ambrosia...... SSE es
Amory ..... eeesececescceses 349
Amande Double...........0+ 353
Amanda's Double .....+0+0++ 353
SHUMUSENEE. Sor inia's = hie wis eine enmis RU

Andrews...... ceecescceccse S40
Anahas*........ eeccecceecee 349
PANGS IT TCE. o o's,s,5 o76:0\ewipisin ea 2 OO
SA TLINAS vs» 5 a0 0.6 Sse cacseive +. 300
NPLOUPETO cons capa eas setene ad
SUTINUT EL ore ieisisle ntctciaun oie eseicieles Leo

PCMAG TO PAE. ones ococle sauce G0
PASLON LOW Rk scicc cc cagasae ODL
PAntimy Col itar.siceiecsvce.o vee ODE
Autumn Bergamot............ 366
Bartlett, or Williams’ Bonchré-

BIEN Shaw sai te nice wits wniaetowis 6 MOEA
HUGECLE Dacleis se Sos ee aka aoe

ER ee AONE cs os Ne one win 2 Oe
IPO MEF ESCHL. Glew iis «ots oa'ee, OST
Bellissimeé @EtE. . 0. 0esec0.s 309
Bellissime Supréme......... 339
Bellissime Jargonelle........ 339
IBEHMONGS 6 onus aie cep sisisje/nraa . 353
Belle et Bonne..... eet. eee 3Od
Beurré Haggerston........... 333
Beurré d@ Angleterre.....+.+. 351
SCUTTLE BOUCTURG. <0 «0s os «+00, GAD
Beurré de Capiumont......... 357
PIERIPLE METRES a's einis wig ot iene Sead
FICUITE BLOUSE. ove e coca cence >, aDT
RAT ENE MOT ain staicis sjacesus © 357
DEUILE (UUTEE. eis « wn tances sche
ECUITE M1 SEMUOUSEs was 01m pens ios OT
SICUN TO UE ON ss nnn ha ap ae sina a

Beurré PAnjou.. ...00.00220 357
Beurré d’Anjou .........+. 360
CUTE Vert. «= sims a ane cnc ot CON
BEUITA BOSC sins a's os cis anaes a ee
HTC LE VCMC. . 0 svnacmecear nee
BeuUsvd OY CLUB es win cee wn nadie. 200
Beurre d’Amalis.........0++. 360

. Page
Beurré @ Amaulis...... «++. 360
Beurré @ Amanlis....ccecees 300
Beurtré Diel.\.. s caceawsna nee
Beurré Royale*...e.ceceees+ 360
Beurré Magnifique.........+ 360
Beurré Incomparable........ 360
Beurré Knox... .c0ce0se0n5 ee
Beurré Kenrick. ....cccescoce GOS
Beurré Diival... .\s.. «0psmnp eee
Beurré Preble: . .....<0=aneee eee
Beurré Colmar ...ccccccsscecs GUO
Beurré Colmar @ Automne... 363
Beurré de Beaumont......... 364
Beurré Van Mons.. ......... 364
Beurré Romain.....-secsecse GOF
Beurré de Ranz....ceccccses. 407
Beurré RANGE soa vnc nnnsin ee
Beurré Epine.\. .<.0cs.0cas eee
Beurré de Flandre.....ee.... 427
Beurré Bronzée...........+.. 429
Beurré @Alengon....+....,. 430~
Beurré d@? Hiver....csesesce.e 400
Beurré Fortunée........0... 436
Beurré d@ Hardenpont........ 437
Beurré d@ Hiver Nouvelle..... 437
Beurré d@ Aremberg...sesee+. 437
Beurré de Cambron....e..... 437 ~*
Beurré d Austrasie.......«e.. 438

COlcte ete eee nek sens ‘as vans Oe
Beurré @ Argenson.......... 444
Beurré de Malines .......... 450
Beurré Van Marum........... 365
Beurré Spence..........e..-. 300
Beurré Crapaud........ss.e+5 doo

Beurré Picquery............. 360
Beurré Beauchamps......++.. 367
Beurré Romain.......- Rare)
Beurré Blanc de Jersey ...... 368
Beurré Curté....... Ber a> © hn ee
Beurré de Payence.......... 374
Heurré Plat. <cess a4 mem 375
Bergaloo ....-cscccerceceee. 310
Beurré Blanc........ PR or
Beurré Rouge ...... e002 +++ 380
Beurré Bronzée........ eps ie. 388
Beurré or Bonne Louise-d’Ar-
AUAONE va otipie wales acts tases Be
Rewrré Niels wccse ec mdeoumag . 401
Beurré Sieulle.......ssecc0e 413

Beurré d’Aremberg ........... 423
Beurré des Orphelins...+++.. 423
Beurré dela Pentecéte....... 423
Beurré @ Hiver de Bruzelles.. 425
Beurré Roupé..... 75 acines aa
Beurré de Pagues ..... ..02++ 425
Beurré Gris d’Hiver Nouveau.. ane
Belle de Brussels......++.0+2 308
Bez Veet... ac cans ceccaweene 428

INDEX OF FRUITS. 581

: 4 Page. Page,
MOZl DEP « «ning sine ee users, 420), DUCES vic. arcecccserceceetae
Bezi Royale........ eeeeeeee 428] Caillot Rosat d Eté.......... 345
Bergamotte de Paques....... 429| Capiumont.......cceceeeeees 357
Bergamotte d Hiver......... 429| Calahasse Bose.......++2.... 358
Bergamote de Bugs. ....0+-. 420) Cabot scccecccececscesecsese 310
Bergamotte de Toulouse ..... 429| Capsheaf.........eeeeeeeeeee 374

Bergamotte d’Hollande ....... ASO WM aLeb asses sis gay sisis. Oe) ta hee. dvie 374
Bergamotte de Fouégre....... 430| Calebasse Double Extra...... 374
Bergamot @ Eté........ ++ «+ 333] Calebasse d’Hollande......... 374

Bergamotte d@ Angleterre..... 333 | Calebasse Grosse.........++++ 374
Merpammotte SHIRGG..asc.cseces S00) Capncin.....istesgaassakees ate

Berpamotte Cadetle...cwvsecec G01 | CAPUCheN. . o's cccnainmese nese ia
Bergamotte Crassane........ 375| Claire...... eccccenessvecece SID
Bergamotte Sylvange....... - 413} Calhoun.......eeee- veveccee. 316
Bergamotte de la Pentecéte.. 425 | Cambridge Sugar Pear...... 392
Bezi de Chaumontelle........ 433] Canning .......... ecvccecee 429
BiGZS Mh FCEAUSSEY. 0. cence as, 400) Catilac, s 0s sins vecsensanaumntMeee
Bezit de Chasserie.::..0...... 4385 | Cadillot.s....s.cecccess eeecse 432
HOUC AE TETSEY 0 wad lete oes oe AAG CEMME sso sisronn's cccccccccesc. 444
Beauchamps.....ee.sceoveses 367] Chelmsford....... avec «em «mane ace
Bezi de Montigny............ 368} Charles of Austria.....csecess. 3760
Bezide 1a Motte... .00 senses 368 | Charles @ Autriche......+++.+ 376
Bein Armudi......2...2e0ece- 368 | Charles d Autriché......++2. 401
Belle: de Flanders... .s.s00-- 386 | Chaumontel trés gros......... 425

Belle Lucrative......... 387 | Chaumontebir J..c.esccucsicnes) Add

Bezi Chaumontelie trés gros. os, OD GRAMMES vic, o's so. 4 en's bare 0: nine
Bishop’s Thumb............. 369| Chambers’ Large......seee-. 448

Bloodgood..... Soci sides ans SOS CAOUIULCILEs cic'e'vie ceeisissinainis 400
Bleeker’s Meadow..........+. 355 | Citron ........00. eecscccvees 300
Black Worcester... .... es sees 429| Crtron des Carmes....:.s0.+, 341
Black Pear of Worcester ..... 429| Citron de Septembre......... 378
Bon Chrétien @ Eté........-- 346 | Citronenbirne Bémische Grosse

Bonne de Keingheim .....4-- 347 | Puncetirtés....cesecsesceees 392
PPAR ec icalesiala'si< «lesa nes 0. GOD | CHALE. cole scsvecccsecesewwicinn a) ane
Bosc’s Flaschenbirne ....+..-- SOS}. CHINGOM). 5 cues wie gece scans peniqueine
Bonne Rorge.. ....cecee sere 366 | ClON ccc eseccsceseces coves 448
Bon Chrétien Fondante....... 370 | Common Bergamot.....+.+... 366
BONNE-ENLE oo 2s 0 v'e.036s «ee. 378 | Compte de Lamy...ceccscceces Sil
Bouche Nouvelle ..........05. 386 | Comprette ..ccccccccscccccee SIL
BIDECH Ss 5 vic csiain eens sc eV eiske een SG |) GOUMMOGOKE: suica's Canbie ee Keine ieee
Bosh. Sire is 6 occ ce cows stone GOO | COPCA seeccecevecssoscececces GIG

Bosch Peer .... see00 sees e004 386 | Colmar Epine.........+0004. 376
Boston Epargne.....se0.ees- 392 | Colmar Neill. ..cusescvcveses 310

Bon Chrétien @ Espagne. .... 430 | Comtesse de Frésnol.........+ 388
Bon Chrétien Turc.......... 430 | Compte de Michauz.......... 398
Bourgermester ..... ene cev.cele, 4408 '|, COURT BOSC. sc ctitccenvevsce 401
Bonne de Malines........... 450 | Colmar Deschamps....+s+++. 423
Brougham ..........s. seucces GOL | Columbia... ccccccasccecacves| 400
Brown Beurré......... Riccraca 357 | Columbian Virgalieu........ 430

Brocas Bergamot ..........+. 366 | Columbian Virgalouse....... 430
Braddock’s Field Stanaard.. 399 | Comstock.......++seeeeeeeees 432
Broom Park........-...+++0.. 428 | Comstock Wilding.......++.. 432
Bretagne le Cour.....++ 4... 445 | Colmar ss esseeseeeeeseeeeees 434
Brown St. Germain......... 447 | Colmar Doré......c.sccecess 434
Brande’s St Germain......... 448 | Colmar d’ Hiver.......seeeee4 437
Buffalo. 0 ccsvectossecidectcice 200) | Colmar JAMINEHE. <ccosscvcre MOG
Buffumn. .oeecccecececceeesss 356 | Colmar Gris..... cccmcessce See
MARDOD Gs. Sswie.s: avs secceeseees 370 | Colmar Hardenpont......... 444
SE PRB civrmie ens otesek of 378 Colmar Souveradines...ceces 444

582

Page.
Colmar Preule........ a Se aumterone
COMURUP DOPE vase c ces wancss AAS
RGWHOTIE. Cc ss sca hens os eeean MOO

INDEX OF FRUITS.

Page
Duchesse de Mars..........-. 389
Duchesse d’Orleans. .......... 384
Dundas . Sey ee

AIORIASEID swiss us ose seals - 372} Duc @ Aremberg.. osensncanne ame
MOE bos saacwe. uvee Adnguis) Mae | 2 ene. 5 és es ben nbieenoe
Crassane .. ..ccscccee, cuscvee S10 | DUMGS . 250005 cous cceseass suum ae
PEPESTEDE 5. 5 ehics seine sae 375 | Early Sugar.. o cewet esos esee GO0
Cuisse Madame.............. 339 | Harly Beurré.. .i0- wscasceen Gal
Cuisse Madame...........+- 347 | Early Beurré.. ob amen creer”
CRUE once Vanes ance Giants Be 373 | Early Bergamot.. dn oe ne, Seem
MMIDERIANG ©. wins eee bee Dee 375 | Early Queen.. cone shee
Culotte de Suisse............ 419] Early Chaumontelle. .... cove OAL
LO fe go ey Pee -+-.. 343 | Barly Catherine........ e+-. 343
DAMbre .o0e sees seeececeseee 341} Early Rousselet, .....0. 0005 oA
PZ AINOUL 25 cs faietels eins iaitee tse A 383 | Easter Beurré.. cee 425

1} AUORGUNCE wae Ooesivacst anes 383 | Easter Bergamot.. on seaieuen 429
D Aremberg Parfait. odem asee 420'| WChAaSSOry’. sisc\s ane © o cenlee eetemeeee
D Auch.. waveccscescnese 434 | Echasserte .. vs2 cose cscs eoee 435
D Austrasie........ Soa ... 438 | Edward’s Elizabeth. .......... 385
DP Ananas....... ... 444] Edwards’ Henrietta........... 385
Dearborn’s Seedling . secececece 336 | Edwards’ William............ 420
De Vallée...... Casccweccscae GOAT | FULANTIOCN. a caesar cos \ nie eee
De Keingheim .......000-.-s 347| Emerald......... ecccccsevens 400
Des Trois Tours........-... 360| English Red-Cheek.......-.. 339
Be SMC 0F 0s aw saoece -..-. 360] En glish Betirre <2. = cle Seteyio ee
MPMI a ce its wae evicnat Boa English Bergamot. seveseceee 300
Dechantsbirne..........0.... 378 | English Autumn Bergamot... 366
Pie LANAI ey eit sac. ves seces OO3| Enfant Prodige......:cs.sess6 Um
Délices rcopes- args) eccceces FO4| Bpargne..ercccccccessscvcees aod
Délices Pee is sige 384 | Epine Rose.. «b= 0.0 = le/atn inte aie
De Vigne Pelone.. . 338 | Epine d’ Eté Couleur Rose... 345
Deschamps.. cccccesd nese 420) Doping G Eté. soos sieam es eneeeeel
PP GUNG = ota eseteaie oie 9/2 este 434 | Epine d° Eté.......e.ccccess B40
De Tonneau...... stelesiaters =e 448 | Etourneau.......sereccee.es 400
Die Sommer Christebirne.... 346 | Eyewood........ we ae 96 ccs gen
Diels Butterbirne......++++.. 360| Ferdinand de Meester....... 409
PHEL isle a civ'e vice anes dove ceive. SOU | LUMP CL SD cis miele «oe eis sium 5 cia nieteienae
PIER vec wes cave voce voce -ces SOU | Figue de Naples. ...: 5 s/s acne seem
SEAS EETAAN ED rates ive Oreo tite « onaisixt 366 | Fig Pear of Naples......... 388
MURBICT was'ecraeinaes dace «acs 371 | Fin Or @ Hiver..cecccccecess 400

WK eis te ccececcece 310 | Mleur de GUuignes.cceccasuse G40
Dorothée Royale. eecesoee 300 | Mlemish Beauty. ...\..ceseus SON
Doyenné @Eté.. . +++... 336 | Flemish Bon Chrétien........ 430
Doyenné.. eau: welnie ele cieive Chi] LOT GVILe olaiche Gl ciaie, bi=)s'o e/a in eee
Doyenné pnabe se ee 378 | Fondante du Bots....+.+eeee. 386
Doyenné Panaché........°.... 380 | Fondante Musquée......... . 346
Doyenné Galeux............ 380] Fondante Van Mons.......... 387
Doyenné Boussouck. .......... 380 Fondante d’ Automne........ 387
Doyenné Gris... ...0..0+2 2+. 380 | Fondante du bois........+++. 401
Doyenné Rouge......+++.+- -- 380 | Fondante du Bois.........6.. 435
Doyenné Roux... .... xmieietne™ s 380 | Fondante de Panisel......... 444
Downham Seedling .......... 395 | Fondante de Mons........... 444
Doyenné @ Hiver......++++++. 425] Forme de Délices.......+.... 385
Doyenné du Printemps...... ¥ 425 | Forelle......sceccccccscesses GOD
Doyenné d’ Automne.....+.-.. 380 | Forellen-birne...ecececeeseees 389
Dumortier........ eeeerceee.. 378 | Forme de Marie Louise....... 399
Dunmore.. ccove core GOO | FortunGe... 02 cssesiccsessceess MOE
Duchesse d’ Angouléme. ; . 381 | Frauenschenkel.....+.0000+0. 337
Duchess of Mars ......0-++++ 382 | Frédéric de Wurtemburg...... 390

? INDEX OF FRUITS. 583

Page. } Page
Frederick of Wurtemburg.... 390} Heathcot.........ceeceeeeeee e394
Franzésische Rumelbirne...... 428 | Hooper’s Bilbod.....00.+.++0.. 369
Franc Réal d’ Hiver.......... 436| Holland Bergamot.......... 430

Franc Réal @ Biss oeces.c3 3. 344) Hulls. 375k. Sets uy pe e's 00s Oe
Franc -Réal. Jcscccvesccveess 436 | Huguenot... . Geekered rece Oe
SUM OH eas oe kane ta a3 Rieaas (Oe Impératrice de Francé.....+. 386

Gansel’s acon okt -e+e. 366 | Incomparable......sseeeeeeee 434
Garde @ Ecosse........++++- 436 | Inconnue la Fare.........++++ 446
Gambier...... Wulareleftabienate « Sad Peabert .'.. cme wuipede ecibascaiaoF
CVEHGESHEIM. vnc vascdecsclescs G92 | eQmbert le Bomiiec sve ceuacs ON0
Germain Baker. ......eseee4 448 | Ives’ Bergamot. .cecsese ose. 00 366

Gibson..... Sinlalslsicie'slevelevies so» 049.) Jareonelles HNCMsictew ssc sa coat
Gil-0-gile...cescescesscveres 436 Jargonelle, French. eee ee
Gil-o-gil pic auais «fate Sainte gd wine’ - 436 Jacquin ecmcyrse ooxnc Sacks ge os. 393
Glout Morceau..... Soon Sant 457 |SALGUBIG. woes sees acca euuy awe noe
Gloux Morceaux............ 437 | Jalousie de Fontenay Vendée . 396
Golden Beurré......00+e+0+- 357 | Jackman’s Melting .......... 396
Golden Beurré of Bilboa...... 362 |Jagdbirne......... soe .ccuemeaue
Gores Heathcot...... a erateiere 394 | Jaminette .......... Siaiel Cues 435
Goulu Morceau....+.++- Store od I WePBe OR BL ira a winters tala lalate cl can cute 436
Got Luc de Cambron........ 437 | Joannette .. ..c. asec cece veces 300
Green Chisel... .0....:6 Seicwia GOT | OUONNOEs..- 026 rece bicnparc 38,
reer” Ohasel <oei Sas Coc cdes OAL NOSEPANE~ ico. cant cacek cop LOO
Green Sugar..... Seales GAT LDRe PINE Un. iva deta’ aceae ca, em
Grosse Cuisse Madame..... SOOT WAORCDRING ccagwdd cecal.c as ee ene a tae
Ree AR AIECEL PEE c wicvels cldisieie OAT PUMAMD cnc, cdedaed a vdes vasa ne ele 443
Gratioli....... siateisipretbinelslerare <GA0 Teel PEP snk sds es cucdts ones 344
RT EEE ao tala cca ee cee CAO PEIICNNO ov ci ceele: vd ac sis cgiaieea “AO9
Gratioli di Roma........ Ses OM Tre CREE ROORET cour ic as 343

EPUCIEUSEs oi cule vies so ects de sel GS | MAISCTUIINE cccecis csc sens cack GIS
Grey Beurré......e0eeeeees 357 | Kaiser @Automne........... 375
Grosse Dorothée.........+++. 360 | Katzenkopt ...... ciser dams gate 432
Grosse Dillen<.......e.s00.2 360) King Bdward’s......00.0..022 396
Gray Doyenné.......++++++++ 330 | Knevett’s New Swan’s Egg .. 399

Gray Butter Pear....+.+-++s 380| Knights Monarch............ 489
Gray Deans...eeeserevesses 380 ROME: « v'e'e'i 6 «0 ‘ fate oe
Green Pear of Yair........... 392 | Kronprinz Ferdinand . pron cieler 437

Green Yair... cceccececess 392 | Kronprinz Von Oestreich.... 437
Great Citron of Bohemia...... 392 | Large Summer Bergamot...... 333

Green Sylvange....+++++++++ 413 | Large Sugar...... wer: 346
Grand Monarqué.........+. 482) Large Seckel .... .c0. cece wene 355
Groote Mogul...+.s++.++0+++ 432 | La Fortunée de Parmentier... 436
Groom’s Princess Royal....... 438 | La Fortunée de Paris........ 436
Gurle’s Beurrés.devsccccseees 360 LAWTENCE.... 250s Rees ari 442
Guernsey....ccccoccccccceee 412| La Bonne Malinoise......... 450

“Harvest Pear.....0+.2+e0¢+. 330 | Léon le Clerc......0......00- 440
Hampden’s Bergamot.......... 333 | Léon le Clerc de Laval....... 440

PIE eae aa sae ts hie sold 6 tis DOU | LIC WIS aos o%e. oct cielans ere aialele si asian EL
Eiarvatdes o0c02sceseccsriccs« G02 | Lene St. ‘Germain. ives a) 88
Hacon’s Incomparable. ....+... 395 | Lhe! Curés<iseds set sicdviine S80
Hardenpont du Printemps.... 427| Limon........++++..-. inSain Cee
Hardenpont d@’ Hiver......... 437) Little Muscat.. eeaeen cre eee
Hardenpont’s Winter Butter- Little: Miah. . 66 sss 340

DINE. ss ced ece ccs nvccasess 407 Little Swan’s Egg. eoce: coos S09
Hardenpont du Printemps.... 438 | Linden @Automne ......... 431
Pleskebsis"viatcaah weeoes oe vival GOT BOGRG.. 5 ticcis Mase sigeaete cee
Henry the Fourth............ 393} Long Green........ Goris secs Se
Henri Quatre........000002. 393| LD’ Orpheline.....eseecsec cece 429
Hibricartssscaeic ee. eer eeeene 394 Lord Cheney’s..ereeees eeeeree 430

584

Louise Bonne de Jersey.....++
Louise Bonne of Jersey......++ 397

Louise Bonne d’ Avranches.... 3°7
Louise Bonne........... ae
Louise Bonne Réal........+.. - 441
BOGE a ev cusaeee adios deca 442
Locke’s New Beurré ......... 442

Madeleine, or gas des Carmes 341

DE LES (Ca ere” weeew Oak
Magdalen......... ee ees . 341
Manning’ s Elizabeth ...... +++. 385
Marianne Nouvelle... 2.2.02. 358
Marie Louise Nova .....e000- 871
Marie Louise the Second..... 371
Marie Louise..... erabiapu'ets atwte 399
Marie Chrétienne. .....se02.. 399

Marie Louise Nova.........+. 400
Marotte Sucré Jaune........ . 444
SUELO AE. KONS.. soees sean dae 360
DEC AMIBE oceanic «x reel same ee reo L
MessireJean........ iene 443

Messire Jean Gris.cccecs «+2 448
Messire Jean Blanc........+. 443
Messire Jean Dor€e.... s+... 443
Michaux.. ae Pe hee.
Milanaise " Cuvelier . er 450
Mon Dieu....... saiviaosered Stee 383
Moor-Fowl Egg.. - 399
Moor-Fowl Egg. covcesese 414
Mouth Water... sii ated iad OLS
Mollett’s Guernsey Beurré..... 426
Mollett's Guernsey Chaumon-
LOLLO 5. cco sae weicheaus wese ss aeG
DVROCCAS <5, b’ictenvneke saves peat erahe . 443
Afonsieur Jean .cews vee 443
Monsieur le Curé....cesesess 448
BT! TON $0 asatwn berate egiee «5% 443
Muscat Petit. oo. esse 340
Ninseat RODS wedewsiantenaart 341
BAB OL LVEUTE rs «m.ch sccwetis oles 418
Musk Robine.. sivealals. wien.
IMAISCADING pane sie ower ois secre 342
Musk Summer Good Christian 346
IEP OLED. ccierapta's wis c.cv'sismury errs Od
Naumkeag.. mrerekatkte ine mise aie (0S
New York Red Cheek..... bem ALS
PV EW ULI, 2 windy sa velo we LS
Ne US MIGULIS bc.</e\cicye o's wictere'e 444

New St. Germain. ..... 7G. 0a AY
SVONS 1 HRV Er cc ccouepstenetele ADU
Niell.. Sal siasie anh nae eu SNL
Vo. 8 of Van MONS Wens'.s 4651008
Ognon.. ices steppe meee
Ognonet.. FP ot ye 367
Oxford Chaumontel satehpe=iectes 433
Passans du Portugal........ -. 342
MANQUCHICY «of s:0 ase oleiee ial spe 404
AIMEAU swe ein’ au Sia cerca, a AA

Paradise @ Automne.

INDEX OF FRUITS.

.

Pegi
Parkinson’s Warden .....++. 429
Paddington ...ccecccvesresee Gao
Passe Colmar....** sees ccvcoe 444
Passe Colmar Epineauz..... 444
Passe Colmar Gris....++.e0+. 444
D ata! Rt) (| Ate anv quien
Petit Muscat. ..i..<i0vtsadeae
Petit Rousselet . evses »'>4sieunn
Petre.. cass cchee en ¢ emmnenne
Pennsylvania... «ss. «we sees he MOM
Philippe de Paques.......+.. 425
PRE FCAT « 0 «wn warostie tae owen ene
Pitt’s Prolific. ss. si0s0esesteeaeee
Pitt's Surpasse Marie ....... 404

Pickering Pear ... <0: eveee 448
Piper. . onccsieses ade welmenaenes
Poire Guillaume. » Sse + enuks OOS
Poire des Tables des Princes... 337
Poire & la Reine..... ake a oe B41
Poire de Chypre . ss. veve cess B40
Poire Sans Peat ...'3s oss ask eee

Poire Gé ROSE: sin vavecmee eee

Poire de Cadet..eo-..+
Poire de Stmotiss% «'0csexwaisen ee
Rotre JV ete. wo «0/5 s oss seen
Poire de Seigneur...ee+++«+- 378

eevee. BOT

Potre MMOnsieur ....<a'\ve< te au avuoue
Poire © AMOUP « ..0 <0 i nedeis ee
Poire de Louvain.. ... «sse2. 383
Powe Tutte s,s. wavddias we 640
Potre- GLACE. <5cs01s units np emeleee
Poire Niell..... ve de see eee Seana
Poire & Gobert...sesevnccoce Sap

Pope’s Scarlet Major ........- 406
Pope’s Quaker....ss0.++00 ss00 408

POUBG sis s s\anicinae's ose = eeeesee 445
Primitive. ove vcvecceccesces 340
Prince’s Sugar. .....eees++«. 344

Prince’s Sugar-Top.....0+++ 344
Princesse de Parme...s«...«. 399
Princess of Orange.......+-+.. 405

Princesse @ Orange....+++++. 405
Princesse Conquéte.......... 405
PEEL x steric ts Perrier re
Présent de Malines....... oes 444
Prince’s St. Germain......... 447
Queen’s Pear.. . 841

Queen of the Low Countries. . ». 406
Queen Caroline........0+... 408
Quilletetie. .....0<0s.ccecsiet ke meee
RayMONAs » «<<< 00's avon .a,na5 sala
Real Jargonelle......-.s.080 Gon
Red Muscadel 5 «0000000 s.5 0000
Red Cheek Soe
Red, Beurre. «so .\s«nscivn cena
Red Doyenné oos0spanasico Vienne
Red Bewiré.....ccecseesee «« 380

t INDEX OF FRUITS. 585

Page.

Reine des Pays Bas.....: «++.
Reine Caroline......... eed
Reine des Poires..............
Red-cheeked Seckel THEN. im eR
OC RIMAige > gc aetea gOS shu wa
Rousselet Hatif...... areata
Rousselet de Rheims..........
EGRATOR Goo hig nay y sas atin
OWCIAUATTAG savin v<cesenies wares
lot , de ROME «0 o.6, sed va ate
Roi de Wurtemberg......... .
Rousselet de Meester .......-.
Rostiezer....... as Sagan Wand vines
Robertson. . ER eR he Gre cee
Royal Tairling . Sette gass a.
Robert's Keeping .....++++ eats
awl SAMNION «<a aera
Maint: POINVCrhs oastik de sos ee
BNE Pb b ia dainre Shia 5 Seb iad
Sanspeau or Skinless........2-
ety Oy ae oe weve
Saint Germain de Martin ans
Sabine. . trial Bion oicdeies
Saint Bermain FJAUNE:.cc00ce
Scotch Ber samote sini ose steie's-
Schone und Gute...... darian
Sept-en-gueule.. see sees voce
ER OU chamrahic hake Baldr a WaKr 0 sin'esh
BRP go ioia's isin wv cea cidiam dues
Weigreir diver... 0:20 no, 0 a0
Shorts Saint Germain..... a
POTN gig is wawiciehs Se tiie aves
CTE yo afuis' Secly dektia(a’s wiodinotals
IER crip ican wie Rinses Cee peta
Sickel oeew ee ee eeawewe see ee eeee
Smith’s Pennsylvania........
Snow Pear..... Sine Kates aes a
Sommer Apothekerbirne . Brest
Sommer Gute Christenbirne..

BOUVET TBE So sd jude fwines<waie’
Spanish Bon Chrétien ........
Spice or Musk Pear ....... re
SPind. sees eeee cece sese seen
Db. SCGD) 000. dnvigtric seas.cces
Bt SOURS PCOS. take dd once
St. Jean Musquée Gros......
St. Germain @ Eté....0..+--.
CREA GE acids adacide ask uses
IE DAIECD cid n tlw i.og'0 0's 6, nr0.00
St. Michel Doré ..... PE Te
BE: Ghisihins..'c5 saeebine od-vicas
St. André...... ebay aiefuia se uiehaia's
St. Germain Blanc........+.
Bt; Gera s<ccusa aisienv.cnes.s
St. Germain Gris........ Eee
St. Germain Panachée.......
BE VRIAD dis'o'n gare weed sienelee d
Btevens’ Genessee............
Stephen’s Genesseessesesicees

406
408
408
415
444
343
343
343

.. 345

401
437
409
410
422
429
429
337
337
339
345
346
347
438
446
333
353
340
415
415
425
347
413
413
345
415
404
378
346
346
444
430
343
430
330
330
341
347
378
378
380
410
411
441
446
446
447
412
412

Page
Striped Germain ............. 447
Striped Long Green .....+++- 419

StAUNION. cscriciwnedcericas vaca) M00
DUE OT EC Ohi ah a pismias yoo +9) SAC
Sugar Top......... Sl cing.» = uaa

Summer Bergamot............ 333
Summer Bergamot... eee. ++++ 333
Summer Doyenn€ ....6+ +0 +s00 336
Supreme .. aeanms esuieienisa gu (G00
Summer Beauty eee. .eee +++ 339
Summer Portugal... ......+.+ 342

Summer Franc Real. ......... 344
Summer Rose...... itatlen'« aim ete
Sucrée de Hoyerswerda. ...... 346
Sugar of Hoyersworda,...... 346

Summer TRO .<0'0 scqeiae «ces a0
Summer Bon Chrétien........ 346
Summer Good Christian...... 346
Summer St. Germain......... 347
Summer Bell..... a cevewn, <:4.5 steered
Sucré€e Dor€e..casceccecsesece 401
Superfondante..ceceseceee.ee. All
SULLIVAN <'ais.n'n clateoreeies <u .s oclsn oy EL
Surpasse Marie Louise. ...... 404
Surpasse Virgalieu...eee..-+2. 416
Surpasse Virgouleuse.....++- 416
Swiss Bergamot. .ceccrccccces 367
Sweet SuMMerssevcevececers col
Swan’s Egg..cccssecccceccces 414
Sylvoanche Vert d@ Hiver...... 360
Sylvange..-.cccceccecscceeesss 413
SYChLe.ccccerecessceccceeses ALD
Terling.ccccascccesssecceess 429
Thorny Rose....- eocecsesere S40
Thompson’s...-.ceccses-coscee 413
Trouvé de Montigny......++. 368
Trout Pear .socccccacserecsece 309
FAG occ cence sd se ovaueencdu a8
RIEDGRISEE .\c\ dcacctna ac’s Naegananene UT
Uvedale’s St. Germain..s...... 443
Uvedale’s Warden.esecscceee 448
Vallée Franche.....ccccecsece 347
Van Mons, No. 1218......2. 372
WiQQLEVACIG » ciuiadidauieeus sa alaetarecanentee
Van Mons, No. 154.......+02 389
Van Mons, No. 889......... 411
Van Buren...cccocccccssccces 420
Van Mons Léon le Clerc...... 419
Van Mons, No, 1238..ce00-. 376
Vermillion @ Eté....seee.se0 339
Verte Longue......cecccores. 418
Verte Longue Suisse..++.+++4 419
Verte Longue Panachée....... 419
Virgaliev..eveccccccsceevves 319
Virgalod...ccccccccsccccccses 378
Vicar of Winkfield. sctedecesan, 40m
Virgouleuse.....s.scceseseses 450
Warwick Bergamot, ..+++e.+ 378

412] Washington... .ccccesscscesss 422

586 INDEX OF FRUITS.

Page.
Weisse Herbst Butterbirne.... 378
White Doyenné.............. 378
White Beurré..... SSaisate Daler TS
White Autumn Beurré....... 378
Williams* Bon Chrétien..... 334
BUSOEOLS > vccvin t's e ccc ve mentee 347
Williams’ Early........sse00. 348
William the Fourth.......... 397
AV AUTs «opis caeeces cae ee 421
WitMebN,s’s wesc ance <aaen een
Winter Bergamot...... ..... 429
Winter Cross, vvesus tee sec se Ao
Winter Beurré....cccesesese 433
Winter Virgalieue.......... 434
Winter (Belin ccs snc cease cre
Winter Neligucetsaneetirene ce 450
Wilbelminossc. cacscevesuanen AD!
TP NCUA. 0c sce cnccdes eee ADL
BE OF TQMUETE in ois canons athe AOL
Widtamutaro as sles odtmct ce eee eee
MCMOW BULLEF, cosciesevesta oo
York Bergamot............+. 366
WANE s Se claauet cane ses ee

PLUMS.

Abricotée de Tours.....eese06 272
SADTACOLCEs Wioicins s'a's eco ese uleloste Cade
MADTSCOL VOT Es cavninacs ch weet Cae
Abricotée Rouge.........++.. 289
Agen Datte........ cases 2-. 309
Amber Primordian......+++.. 279
‘American Yellow Gage...... 287
American Wheat. cs» ecie sss ec 289
PXDINGOLe wan vsteicia sincteiiatc/ees Behe
Apricot Plum of TOUTS <0 «cvs BAS
PAULO GAPe. Jesu se» «ee Ayal
Austrian Qustichs: pistarenbeibicio a rnouel
SAZUre IGUNUEs sac cacdt cance - 289
Beekman’s Scarlet...e...++++ 303
Beach Plum<........- aiikmatas'e ede
IDEA . 5 siasn cs avcnacne suasamie
Bleeckers Gage. .sceeycccasces. DIG
BIGGS Gases naa sccicesemennscs 6.5200
Black Perdrigon....... svcees | 289

Blue Perdrigon............. - 290
Blue Imperatrice.........+0+. 290
Blue Meee te neseccas eseee SUT

Black Damson..sccavcccvsee eal
Bite HOUGNRG vaecauctenarcets (CO)
Bleecker’s Scarlet. oc .ec.ss00- 303
Black Morocco... cteessce se BOO
Black -Danashs cxecs «ose tage
PIOLITMET: 5.401 kin’a iste icine hee ate a Pye se!
Bolmor’s Washington.. cen eess G4
Bruyn GAGE. .ccrcoseeverces 210
Bradford Gage...ese.seeees 276
Brugnon Gage-secccereeeees 276

Page
Brignole.cccsecvesevivcevwemeeas
Brevoort’s Purple....+..+ee+.. 289
Br evoart’s Purple Bolmar.... 289
Brevoort’s Purple Washington 289
Brignole Violette........+0+2 290
Buel’s Favoritess...s cus eeeleenene
Bury Seedling. .s\...0sescsuaane
Byfield ss vcs cd tee de seg pene
Catalonian....4.:423¢ie eee 279
Caledonian, vic sins tees eee wee
Caledonian..usoa eave onsen eee
Cherry. s.«2.0. vets. othe
Cheston sie secs ave evcccecees BOO
Chickasaw Plum.......eseess 263
Coe’s Golden Drop........e00. 273
Coe’s Impertalisc. dts os coun
Cooper’s Largetss.vsdss000 seemed
Cooper's Large Red.......... 291
Cooper's Large American.... 291
Columbias ss .c% 555% ocareslienneane
Columbian Gage...... eveees 292
Corse’s Admiral. ...ec.s.ce0s - 293
Corse’s Field Marshal..-...... 293
Corse’s Nota Bene..........0. 293
Coe’s Late Red.s ss... i0c'e mew nei
Common Damson....e.+eeee4 297
Common Quetsche........05 - 310
Common English Sloe........ 316
Coveteheis iivnidsccecdedaewewele
Cruger’s Scarlet. ...). o..tie seine
CrUger’Si vcs e's s'vludsiavce Meee eae
Cruger’s Seedling....e..+++« 293
Cruger’s Scarlet Gage...+++. 293
Dana’s Yellow Gage.......... 275
Damas Vert...... eeccesesece 210
Dauphine...ccccvscccarvcesee mio
DP AVOINE...0 ses vasissccencdlsm eve

Dame Abert). ce tcc cnece ee. 286
Dame Aubert Blanche....++++. 286
Dame Aubert Jaune......<... 286

D Amérique Rowuge.....+++-. 294
DamSon <2 «is coe ote eb ae ei
Damas @Ttaltié wiv. iscicevice O02
DAZEN. ..sceecccveversecese GUD
Damas Violets acids «nace cate LO
Damask. cis vie ivwas siewediavievigemerer
Damus Gross.ws vas ees ucla ae

Damas Violet Gros.......022- 310

Dame Aubert Violette....+++0. 312
De Virginie. s.ccceee seveceee 294
Denniston Red. .......+++.++ 296
Denniston’s Albany Beauty.... 275
Denniston’s Superb........++. 279
Denyer’s Victoria. <....seeeee 31d
Diamonds 5. <'s seen. cocces 296
Diaprée Violette...., ..se02 295
Diaprée Rouge. .............. 298
Die Violette KéniginnClaudie. 308
Downton Imperatrice. eeeeeree 274

INDEX OF FRUITS. 587

Page. Page,
Domine Dull... ......000..+++. 296| lnperial Diadem......+e+00. 298
Double-F lowering Sloe........ 316| Impératrice Violette......... 310
Double-Blossomed Plum...... 316|Jmperatrice Violette Grosse.. 310
Drap COrincessccecaciocsvess SIA Imperial Violelicesicceccese. G12
Dtlch: Prunes ¢ovsvcctqees ee, 296 | Lnpériale Violette wccreascess 312
Dutch Quetzen... cesseecess. 296) Lnpériale Rovige....c...ccccce 312
Duane’s Purple French....... 297|Jmpériale...sse.scccecccsese 312
Dwarf Texas Plum........... 263] Isleworth Green Gage....... 276
Ue MEMO. w0.0c0.c'saninie'c nie! 279) ISADELIA, ss elcielainiasiahsdsieiers sie GUD
PIGRIY NCATE, «<6 ee acieaeeves 294 Italian Damask. .....+++0++. 306
Early Damson....+++++++00++ 297 Italian Damask. ..++..+++0+0e. 302
Harley OLleanGac scviy satus a sew SL COL | JIUNG ELAtive. «onsteeaaa ween een eee
Early Morocco.....+.600+++4 306|Jaune de Catalogue. ...0.... 279
Early Black Morocco...+.«+« 306| Jefferson. .cccccseccseseccses 279
Early Damask......2.0022+2 306|Jenkins’s Imperial. ...sseccee. 306
Barly Tours...eecsseceeeees 307| Keyser’s Plumscesessseee eoee 217
Barly Violet. .xcvwnesecccces SOT) KITKE'S.sccscccscccavencoscas SOG
Early Royal......ceeeee..-. 313| Knights’ Large Drying...... 281
EEE Plum. .ccccccscccscccee 290) KNIgZht 8 NO. 6.0 cecccscesscca B02
PUEPV once cc cebs need ieecees ot SOO UAWLENCE’S PAVOMEs vu eee. stot oe
Elfry’s Prune..ccccccccesces 299|Lawrence’s Gages..+:cwreee, 280
Emerald Drop.......+.++...+ 275|Large Green Drying.......... 281

Fair's Golden Drop.........+ 273|Large Early Damson........ 301
Flushing Gage..se....see00. 278| Large Long Blue........2+.. 309
BIOPEN CE. cascScccceveccivese G12) Late Yellow Damsotescecd.cs 287
Hotheringham. ......000c.0.. 299] Le Délicieusesscec.ccccccese 291
IRI xin, ove i isaia-0 We osiomas DOA Ee Roy Glewactsadeciviciciese siete
Brost Gage. cic cccedes Pts Mina OL Leipzic..... sialeleiaisine Sie =n tO
Frost Plum....ccrccccessece 300; Litile Queen Olasileessc Abs 288
German Gage.......+. sseece 215|Litile Blue GAge.ccceisesees 209

GGT DAN 5 \orsiw v'einleistnserere' eretareleha acre
Tong Scarlet... ..csdeetsccslstventdlo
EOVAS PAUIPPe. cvicicccieiniaisle -. 306
Lucombe’s Nonsuch.......... 281
Magnum Bonum..eeeeseeee. 286
Marre Claude sicacisa« vduneew oat

German. Prune oso snoc0vae +296
German Prune............... 310
EDISON S LALLY isia «ivielelcva'sje weal 210
Golden Gage.....c.ccccccsss 213
Gonne’s Green Gage........ 288
Golden Cherry Plum.......... 295

Goliath. ccccccccoccsecceccses S00 | Matchless. ...100- eebseiiw eae G00
Green Gage...... eeeceeseceee 276} Manning’s Long Blue Prune... 309
Grosse Reine Claude......... 276|Manning’s Long Blue...... - 309
* Grosse Reine. aces necescev- se 276 |Merabelle Double... scaccsee 214
Grosse Luisante.........+2.. 286 | Mirabelle Grosse...esecceees 274
Grove House Purple......... B99) Mirabella. .\<. caw vies:s 0500 tieeae eOe
Grimwood’s Early Orleans... 304|Mirabelle Petite..... dalelee ma MV eOR
GC WRLED. an ie mimaniaimeace a+ re wee 301 | Mirabelle Jaune....cevecse.. 282

Miser PRG screehy so cde cut esp ee
I DITITLR. inlay We aa ake eaie'a's scans

SS ee ee
SEE mn

Hampton. Court...eccccossses, 304
BAGMOTIOI 6 sic; Onis Ga kins nie: eleva saien GOL

MEDIA PETIOIIE s 6b aie xv adiahd ao GOL DLCPLANG ow smrig ole ee sini ahe Bare cbele ot ole
MOD Geib MATT N stata sis a Ana's) o'u.c ers ot GULL ML ONRSECUI so o.0) ade ete ear es asidieiwe US
THOW ELS EAL Yo aia niaieinasi kcasw wisiwie 302| Monsieur Ordinaire.......++ 304

Howell’s Large......000+++++ 306| Monsieur Hatif.....eseseees 304
Hudson Gage......+eeeeee++2 277| Monsieur Hiatif de Montmo-

Hnling’s Superb.......seeeeee 277] TEMCYsseseeeesseseeecenees BOF
Ickworth Imperatrice......... 302| Monsieur Tardif...++.see0+. 314
Imperial Ottoman. .....++4+++ 278] MOVOCCO seeeeseeeeeeceeeeees 306

Emipertal Gage... s<sencneniges 2718 | Mulberry...ccscscccoccesosees S00
Imperatrice Blanche.......... 285|Myrobolan .....ee+sessocceee 294
Impériale Blanche.......+++. 286 | Myrobolan .secsssecenceeens 294

Bnpératrice....ccccccseccses. 290| Vew Golden Drop...s.see+:+ 278
Impératrice Violette.......+. 299! New Washington ..eeeeece > V4

588 INDEX OF FRUITS.

Page.

New York Purple. .cesscess+ 289
New Ear'y Orleans «1.066665 304
New Orleans .eoerersess v0 804
Nectarine wecesscescvecscseve 300
Noire Hative...ccccscccseess 307
Old Orleans ...ceeeesecersee 304
OFICANG. «sa cv..ee scan eee awieiaur
Orange......+. ve cvsceecesess 200
Orange Gage...... cacccsens 202
Petite Reine Claude...+++++.. 288
Péich Plum. +. 0essasanieuss. G00
Peach Plum.s.cscovswcconsns 306
Peoly’s Early Blue........... 309
Perdrigon Rouge....+ses+0+ . 312
Perdrigon Blanc ...6++ee+004 287
Perdrigon Violette ......+++. 290
Perdrigon Violet.....eeee++ 307
Pigeon’s Heart...eesseeseeee 310
Pond’s Seedling....seseeeeeee 309
Pond’s Purple . Samiias taists sero
Prince’s Imperial. Sieiethais Sate a» 278
Prune de St. Barnabé... .... 279
Prince’s Yellow Gage.......+. 287
Prune Péche.....cccrcceeess 306
Précoce de Tours...c.sseeees 307
Prune de la St. Martin...... 295
Prune d’Agen..cccssscesreeee 309
Prune DAS ..2 <p sence enen sine) 300
Prune de Brignole...++++++++ 3809
Prune d’Allemagne..... sive BOLO
Prine @ Uf. ccevaccsccesss S12
Prune @ Altesse...scaccvcces. 314
Prume Suisse. .ccecscoccsevee Gl
Purple Damson....-.eeesees. 297
Purple Favorite. ....seesssees 307
Purple Gage. .sscsseeseesssee SUS
Purple Egg.ccccrsccsecsees. 312
Purple Magnum Bonum...... 312
Quetsche or German Prune.... 310
Quetsche Grosse.......+eee0- 310
Quetsche d’ Allemagne Grosse. 310
Queen Victoria.....eseeeees. 315
Queen, Motheriissdes se cisvism'- « OL0
— Reine Claude..sccss.cevceee 276
Reine Claude Violette........ 308
Reine Claude Blanche....... 288
Reine Claude petite espéce... 288

Red Gage...sesesccessesseee. 313

Red Gage..cccccresseeveeees 303
Red Damask...ccascecesreee 304

Red Magnum Bonum....+0.. 304
Red Queen Mother...e+.+++++ 310

Red Perdrigon.....sseseeeses 312

Red Magnum Bonum.......... 312

Red Imperial.scccrcccceseess did
Rivers’ sMarly oocece cs namemn ev Ole

Roe’s Autumn Gage...+e++++ 27h

Roche Curbon..cccccrccovers 299

Robe de Sergent..ssevseese- 309

Page
Royale .sccccecccccccccsceues iain
Royale de Tours.... wecessccos

Royal Tours..... ere cee eennee

Royale Hative.....

Watt Cloud ss cneenm

Saint Martin’s Quetsche.......
Saint Catherine......s«sseses
Saint Martin ocieecsscsinsne
Saint Martin Rouge «sees
St MMAuran. cveccseccveikve hs
St. James Quetsche.....e.eess

eee eeee

Schuyler’s GAgesssserceecees
Scarlet Gage......
Semiand.ceaye seen en cote atetetaiel
Shailer’s White Damson ...++
Shropshire, or Prune Damson..

SRCEN «acre Saleiete ae

Sharp’s Emperor, ...<. :ssemene
Siamese...... Siavatews aeeae einem
SUNFOTIG sy eineleie ere 0:0 aneiwicimaus
Small Green Gage ......++++ .
Smith’s Orleans...... <iareennaets

Steer’s Emperor.....

Suerin Vert ..cccxse «oie ate
Superior Green Gage......+
SUIGSE Seine cam ee Meee atiateten
Sweet Damson........ ojolenaneta
Sweet Damaen se se'ovnee eee
SWDECE PTAC o o:s\5.0 0:0 viaisioeretenls
SUWiSS: PLUM o< acco salen deat

AEDOMASs vs10s.5 soe sv nisi meen
True Large German Prune...
Turkish Quetsche..... ewer
Vert Bonne xs cna sisinele seevee
Véritable Impératrice......«.
Violet Perdrigon....ccsuseee
VROICTEC. sinisimslainloraop cies teeses

VA0LEE DA DEr ais cialw sioete

Violet Perdrigons «..ccsscees

Violette Hative....

Paotlet de Tours). sam van eee
Violet Queen Claude aicoktemte

Virginian Cherry..scctecoee
Virgin mipbate Celeste SOC rn.
Washin ELON a,0nyoloyerals praia iere See
Wentworth seal emis Siemiehe hate
WU fithe GAZE, araa: siaivTe\alalo rials S
White Primordian...... = wort
White Imperatrice..........0
White Empress...cc0sceesne
White Magnum Bonum. An
White Mogul sjeistahianiahe eecnece

White Imperial....
White Holland......
White Egg .....0-

White Damson<s/asieuale simon
White Prune Damson ...+.++
White Damascene....e+e1-+%

White Perdrigon..

313
319
313
283
283
295
295
309
311
300
276
303
291
287
297
299
315
284
314
288
304
300

INDEX OF FRUITS. 589

Page. Page
White Gage. vesrcecsvevccces 287 Perpetual Bearing....scseees 5117
Wilmot’s Green Gage......+. 276| Red Antwerp..ssseccsesessee O14
Wilmot’s New Green Gage... 276) Siberian...sccrecsrecceccces SLT
Wilmot’s Late Green Gage .. 276| Thimble Berry ...sceseessees S15
Winter Damson..... Fa semr tan 297| True Red Antwerp.....sseee 514
Wilmot’s Late Orleans....... 300| Twice Bearing....sss.eseesees 517
Wilmot’s New Orleans. «...... 304| Victoria...cccsscesscectscese 518
Wild Red or Yellow Plum.... 263] White Antwerp ..ssseeseeese 515
Yellow Apricot......++++++++ 272| Yellow Antwerp .secceseceses SIS
Yellow Perdrigon ..... 3.004. 274
Yellow Magnum Bonum..... 286 2. BLACKBERRIES.
Yellow Egg..ccssccsscceceee 286
Yellow Gage ...seseceeseeees 288] Bush Blackberry. .ssccceseess 519
ZAWESChE .cecsececcceseevece SLO] Dewberry. .covescercecsevces SAD
Double White-blossomed Bram-
DIE. ooc:ccicancusiedeie saa Canale
QUINCES. Double Pink-blossomed Bramble 519
High: Blackherry” ..<« «= sathes - 519
Apple-Shaped.......+++++++. 511} Low Blackberry,........+.+++ 519
Chinese. ...eeeeeecececeeees J12|/ Rose Flowering Bramble ...... 519
Japan.secees soccceseceseces O12| Trailing Blackberry......++. 519
ODIONG. 2 oc ccc ccvctccenccese, DLL
POMPE. cow cccesonsodseviscs« OLL STRAWBERRIES,
Pear-Shaped.....sesceecccese SIL
LEN eM attietcle clp stu dlatueitie.c crawials 511 sADEPUCEMN © cara. <4 cain ocoeltled worard 528
American Scarletecceseseesss 527

% Atkinsom Scarlet .cdcccccceas O21

AND BLACKBERRIES. ;
—a : Austrian Scarlet. ......ceceee. 526
1. RASPBERRIES. Bishop’s Orange..eessseseeses 526

Bishop's NeW. ccccesscccescee S20
American Red......esseceeee 515| Black Prince..sccscccccccsees 528
American Black.......seeees+ 515| Black Imperial..ccec.sccccee 528
American White...cccsceccee 516| Blood Pine...ccccccccccccee 532
Barnet. .eccesccecccescccccee O16) Black Roseberry ..cesescoeces O26
Black Raspberry...+++.+eeee+ 515) Brewer’s Emperor.......eee02 529
Brentford Cane ....ccecvccess DIG | BUISSON occcevesccascecveeee DGD
Burley vevcccsccececcccesecs S14| Carolina ..ceccercccceserese O82
Common Red Antwerp.....++- 515| Caperon ‘Royal....eceseeeses 539
Common Red..seeeseeeeseees 515| Caperon Hermaphrodite ..... 535
Common Black-Cap......+.. 515}Common Hautbois......0.+2+- 536
Cornwall’s Prolific....++.++++ 516| Commun Sans Filets .....+. 535
Cornwall's Seedling......++. 516| Commun Rouge...ss.cceeees 534
Cretan Red......+sseeeseeee+ 516| Des Alpes & Fruit Rouge..... 534
Double Bearing...........++. 517| Des Alpes & Fruit Blane..... 535
Double-Bearing Yellow......: 515| Downton....scsccscesccscces O29
English Red, of some........ 515| Double-Bearing ...+eeeeeee08 535
RiVersHeerIOR ODIG vasc0 ons coe DLS) DUNIES ss vecencencnedeece nes O20
Fastolff, ..2scecsccesseecseoes OL7| Duke of Kent's Scarlet........ 526
FYANCOMIA. so 00sec cecscescess 517| Early Scarlet. .cssesccocecss S28
Framboisier @ Gros Fruit..... 514| Early Prolific Scarlet........ 526
Howlands Red Antwerp..... 514|Elton...secccssccceccssseeee 529
Knevet’s Antwerp ........++. 514| Elton Seedling........+0+.+. 529
Knevet’s Giant.........+..+.+ 518] English Red Wood.......+.. 534
Large Red...cesccccccccecs S16| Frasier Vert .sscsccressesee SOT
Late Cane ..scecsceesseeeeee 517| French Musk Hautbois....... 535
Lord Exmouth’s.......0006++ 516] Globe Scarlet..secesvevesees 526
Wew Red Antwerp........«+. 514|Green Strawberry...seeeeeee. 537

Nottingham Scarlet.......,... 518] Green Alpine... .ececseseee 537
Ohio ' seccccesccess OLG Green Pinesessers ecvcceces OO”
50

580 INDEX OF FRUITS.

GEN VUGOGir cas + 00's'0 vik enn
Greenwell’s New Giant..... ‘
Grove-End Scarlet....... aes
Hovey’s Seedling. ......++++.-
Hudson’s Bay..... ev ccerccees
FIUAGOR SF occ ccvenccace sialete
Keen’s Seedling...ees.seccees
Keen’s Black Pie. .... ces. «

Knight's Seedling.....+ seeeee O

Large Early Scarlet. ..........
Late Scarlet ...000 cccessess :

MGION fiche ce wees sinic'sce news 1

Methven Scarlet..... 2.02 see» :
Methven Castle .....csecccess
Monthly, without "Runners. 4

Murphys Childe cet aces vous
Musk Hauthois....6cccesecee
Myatt’s British Queen.....e..
Myatt’s Pine...... eso aalars nein
Myatt’s Deptford Pine svecwses
Myatt’s Eliza. .cccs.ces----s :
Nova Scotia Scarlet.......-+-
Old Scarlet. .ccscsecccccccces
Old Pine. eeeeeeeeeeeeveeeer eee
Orange Hudson’s Bay.... «+++
Original Scarlet .....+0++ +0

535
531
535
531
d3l
531
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| Prolific, or Conical Hautbois,..

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Red Alpine.. cestensaenm
Red Monthly. oeees erecece
Red Wood.. a’ ches same
HLOSEUCITY. Sic's.s ae aa na'ele ole vis kala
Ross tigpay aac oc aimee
Scarlet. « «se» eee eseeesns ee

Southampton Scarlet.....

Swainstone Seedling.......++.
True Chilis sicenis ste. scns sien
Virginia Scarlet ..+. cee °
Warren’s Seedling ....+ssee0.
Wilmot’s Superb..........- os
White Alpine. .esoescoccccress
White Bush Alpine........006
White Monthly...... nat team
White Monthly, without Run-

OTE vin Vale ticle e\wie ase ule nae ee

White Wood.. eerereeeere ee eeee
Yellow Chili ee ee ree eee Pee eere
York River Scarlet... cccceswe

GENERAL INDEX,

Almond, its history and uses, page 149; cultivétion, 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-
ion, and soil and situation for, 59; grafting the trees, 17; prun-
ing, 62; cultivation of orchards of the, 61; the bearing year of, to
alter, 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, 152; 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. fe

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 budding, 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 on the orange
tree, 543.

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; crnamer-
tal sorts, 205. ,

Cuttings, propagation Dy. 24. r

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.

eo 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 by
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-grafting, 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 va-
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; itslimits,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 kill in 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 decay 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, 537; 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.

Nectarine, its habits and culture, 501; insects affecting, 502; varieties
502; 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,
543; 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 cheice 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., 2663 varieties, 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-Jrees, 48,

Preparing the Soil for Fruit-Trees, 43.

Propagation, by grafting, 12; by budding, 19; by cuttings, 26; hy 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 varietis9, 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.

50*

+

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 10am,
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.

Strawbefry, its history and uses, 520; propagation and soil for, 521; cul-
ture in rows and in strips, 522; fertile and barren plants of, 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 43

Training, general remarks on, 35; its objects, 36; conical standards, and
quenouille training, 36; fan training, 38; horizontal, 40; renewal
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 Mons’ mode of
raising new, 5; raising new, by crop breeding, 9; propagation 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, 558.

Vine, grafting the, 18; culture of, 221.

Vinery, cheap mode of building, 222; for fire heat, 226; diary of culture
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; its cause 444;
remedy for, 467. >

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