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THE
NEW AMERICAN ORCHARDIST,
OR
AN ACCOUNT OF THE MOST
VALUABLE VARIETIES OF FRUIT,
OF ALL CLIMATES,
ADAPTED TO CULTIVATION
IN
THE UNITED STATES,
WITH ‘THEIR HISTORY, MODES OF CULTURE, MANAGEMENT,
USES, &c.
AND
THE, CULTURE OF. SILK.
WITH AN APPENDIX ON
VEGETABLES,
ORNAMENTAL TREES, SHRUBS AND FLOWERS.
} a
ki BY WILLIAM KENRICK.
ee —
ym © Bos?
an “
.
SECOND EDITION, ENLARGED AND IMPROVED.
BOSTON:
RUSSELL, ODIORNE, AND METCALF.
1835.
Entered according to Act of Congress in the year 1835,
By Wituiam Kenrick,
In the Clerk’s Office of the District Court of Massachusetts.
TUTTLE AND WEEKS, PRINTERS.
™ Feb.
NORFOLK STORING. Py. Mal. D.C. P. Dec.
STRIPED HOLLAND PIPPIN. Py. Mal. D.C. P.
March.
WALTHAM ABBEY SEEDLING. Hort. Trans. C. P.
- Jan.
YORKSHIRE GREENING. Py. Mal. C. P. April.
CULTIVATION.
The seeds or Pomace of the apple should be sown in
autumn in arich soil.— When the young plants appear
in spring, they should be carefully thinned to the distance
of two inches asunder, and kept free from weeds by care-
fully hoeing during the remainder of the season, or till of
sufficient size to be removed.
‘At one or two years of age they are taken up, their tap
roots shortened that they may throw out lateral roots, they
96 NEW AMERICAN ORCHARDIST.
are transferred to the nursery, set in rows about four feet
asunder — and at one foot distance from each other in the
row, in arich and loamy soil. In the summer following
they are inoculated, or they are engrafted or inoculated the
year following.
SIZE AND AGE FOR TRANSPLANTING TO THE ORCHARD.
An apple tree, when finally transplanted to the orchard,
ought to be at least 6 or 7 feet high, with branches in pro-
portion, and full two years from the bud or graft, and thrif-
ty; apple trees under this size belong properly only to the
nursery.
DISTANCE.
The distance asunder to which apple trees should be
finally set when transplanted to the orchard, depends upon
the nature of the soil, and the cultivation to be subsequent-
ly given. Ifthe soil is by nature extremely fertile, 40 feet
distance may be allowed, and even 45 and 5) feet in some
very extraordinary situations: for before the trees become
old they will completely shade the ground. If however
the soil is not very extraordinary by nature or so rendered
by art, this distance would be too great; for the trees
would become old and their growth would be finished, be-
fore the ground could be covered by their shadow ; —30
feet only, may therefore be allowed in land usually denomi-
nated of good quality, and but 20 to 25 feet in land of ordi-
nary quality.
The quincunx mode is recommended for close arrange-
ment, and short lived trees may be set in the intervals.
The size to which an apple tree may attain, and the
ground which should be alloted to it, depend also, in some
measure, on the particular variety of apple; some sorts
being well known to attain toa much greater size than
that of others.
The period of growth, or the duration of the apple tree is
comparatively limited; this is sufficiently evident from the
perishable nature of itstimber. Those species of trees only,
will continue living and growing for numerous centuries,
whose timber may be preserved incorruptible during the
lapse of a long succession of ages.
CULTIVATION, G7
SOIL AND SITUATION.
A rich soil, rather moist than dry, is that adapted to the
apple tree, but what is usually termed a deep pan soil is to
be preferred.
On such a soil, whether on the plains, or in the valley,
or on the sides and summits of our great hills, which almost
always consist of good land, and even in situations the most
exposed, the apple tree will flourish.
One of the most productive apple orchards in this imme-
diate vicinity, is situated on the north and northwest sides
of a hill, the most exposed to cold winds. The soil of great
hills is generally of far superior quality to that of the plains,
and it isavery mistaken opinion which seems adopted by
some, that the soil of all hills must of necessity be dry and
deficient in moisture. It is the plains and the knolls that
are but too generally thus deficient, not the great hills,
which almost always abound in springs.
Land half covered with rocks and incapable of being
cultivated with the plough, is in some respects admirably
suited to the apple tree. For in such situtions they are not
liable to suffer from drought ; they receive nearly a double
portion of moisture from the rains that fall, and a greater
degree of heat by the reflected rays of the sun.
They may even flourish on sandy plains, if where the
tree is to be placed, an excavation is formed 6 or 8 feet in
diameter, and 3 or 4 feet in depth, and if half filled either
with useless small stones intermixed with rich loam, mud
from the low grounds, clay, or gravelly clay, or mixtures of
any of these substances, with a portion of manure, and the
remainder of the excavation filled to the surface with rich
loam.
MANAGEMENT OF THE LAND.
If the ground intended for the orchard cannot conven-
ently be kept wholly in a state of cultivation during the
first years, a portion at least ought to be.
A strip of land to each row of 8 or 10 feet in width, well
manured, may be kept cultivated, and the vegetables which
may here be raised will amply repay the expense and labor
bestowed during the 4 or 5 first years. After this, if the
trees have grown well, as they probably must have done,
98 NEW AMERICAN ORCHARDIST.
cultivation at a distance in the intervals becomes even more
important than within the limited distance of a very few
feet from the trunk of the tree.
For on examination it will be found that the small fibres
or sponglets, by which alone the tree derives all the nour-
ishment it receives from the earth, are now remote from
the trunk of the tree; they are now to be found seeking
pasture beyond the limits of its shade, and it becomes
necessary that the whole ground should be kept in a high
state of cultivation for the 4or 5 following years; after this
period, it may occasionally be laid to grass, which however
should be broken up at frequent intervals, the land being
always kept in good heart.
PRUNING.
I have given directions for pruning thetrees while young
under the general directions in the former part of this work,
at page 43. ‘Those directions are particularly applicable
to the apple tree. I would only add, that when these di-
rections have been followed, when large and profitable crops
are desired, our cultivators generally avoid robbing their
trees unnecessarily, of a particle of bearing wood.
Those limbs which interfere with other limbs by galling,
the suckers and dead wood are alone removed; for they
consider that the warmth of the atmosphere is of itself suf-
ficient in our climate,to ripen the fruit, without attempting
to admit the sun to every part of the tree.
These directions are to be more especially observed in
regard to old trees in their declining years—their trunks
being too old for the reproduction and sustenance of a crop
of new and fruitful wood — nothing should be taken away
but the dead branches and suckers. We have seen old
trees, whose branches were annually loaded with fruit, de-
spoiled at once by the hand of man of half their bearing
wood, under the mistaken idea that the destruction of the
one half of the tree would confer a benefit on the remain-
der, and render them still more productive. We noticed
however that the effect thus produced was directly the re-
verse, as their total destruction usually followed as a conse-
quence, not long after. :
CULTIVATION. 09
INSECTS.
The apple tree has four destructive enemies. The cat-
erpillar, the borer, the canker worm and the curculio.
The Caterpillar usually makes its first appearance with
the opening of the leaf of the apple tree ; they are readily
and easily destroyed if taken in season. They are brought
down either by the hand, or by the excellent brush invented
by the late Hon. Timothy Pickering, which must be at-
tached to a pole. They should be taken early in the morn-
ing before they leave their nests. When brought down
they must be destroyed. ‘The trees should be examined a
second time not long after.
The Borer. ‘The modes of preserving apple trees from
the depredations of the borer may be found in the former
part of this work.
Of the Canker Worm. In the immediate neighborhoood
where I reside the canker worm is unknown —I must
therefore avail of the experience of others.
The canker worm, after it has finished its work of de-
struction in spring, descends to the earth, which it enters
to the depth of from one to five inches. After the first frosts
of October, or from the 15th or 20th, those nearest the
surface usually begin to rise from their earthy bed, trans-
formed to grubs or millers. ‘They usually rise in the night
and invariably direct their course to the tree, which they
ascend and deposit their eggs on the branches, which are
hatched in April or May. ‘They frequently rise during
moderate weather in winter, when the ground is not frozen,
and in March, and till towards the end of May. Whenthe
ground in spring has been bound by a long continuance of
frost, and a thaw suddenly takes place, they sometimes
ascend in incredible numbers.
Here, then, at the bottom or trunk of the tree, it is neces-
sary toarrest their progress and prevent the ascent of the
grub or miller.
The usual mode, or the mode generally adopted in prac-
tice, is tarring. With this design the bark around the cir-
cumference of the trunk is scraped smooth, and the crevi-
ces where the application is to be made, are filled with clay
or mortar; over this a strip of canvas 3 or 4 inches in width
is to be bound around the tree, the lower band to consist
169 NEW AMERICAN ORCHARDIST.
of a large tow cord to prevent the running down of the tar,
and its consequent pernicious effect on the tree. On this
strip, the tar is laid with a brush. ‘The operation must be
performed every afternoon a little before sunset, when the
weather is moderate, and the surface of the earth not fro-
zen, from the first hard frosts which commence in October,
and during the winter, till about the last of May. For the
tar, by the heat of the sun, or by dry winds or other causes,
sometimes becomes dry on its surface in a very short time,
and in such cases it offers no obstruction to the passage of
the insect. Dr Thacher is his American Orchardist, has
recommended that asmall portion of soft grease or train
oil should be mixed with the tar to preserve it from drying.
it should be observed that the insect on finding its passage
ovstructed, frequently deposits its eggs m great numbers
near the base of the tree in the cracks and fissures of the
bark, ‘These may be destroyed by a solution of potash.
But the tar does not at all times afford a perfect security,
for when vast numbers arise at onee from the earth, a
bridge over the tar is speedily formed of the carcasses of
those which first attempt the ascent, and over these an in-
numerable host may safely pass, and the labor of tarring,
previously bestowed, is lost for that season.
The tarring process is a tedious one, requiring constant
attention during a long period; the omission of a single
night favorable ‘to the ascent of the grubs, may prove fata!
to the trees for that season, and the labor previously be-
stowed Is lost.
Various other modes have therefore been proposed with
the design of preventing their ascent: but however ingen-
ious or effectual they may have proved, they have not tomy
knowledge yet been introduced to general practice.
The strip of list, or girdle to ‘surround the thee, and
covered with the mercurial ointment as recommended by
Dr Spofford of Bradford, Mass. as an effectual remedy, was
tried by Gen. Dearborn in the course of his experiments,
and with him has totally failed — it offered no obstruction
whatever to the ascent of insects. [See New England
Farmer, Vol. vit. Nos. 23 and 48.]
What the particular causes of the failure in this instance
were, provided it has in other instances proved effectual,
we cannot conjecture; unless we suppose that the insects
passed over while the mercurial preparation was yet Ina
CULTIVATION. 101
new and fresh state; and before it had time to imbibe that
portion of oxygen from the atmosphere, which Dr Spofford
has asserted, renders its poison more active and effectual.
The Hon. John Lowell has stated in Vol. 1. No. 4, of
the Mass. Agr. Repository, that he caused the ground
around 60 apple trees to be dug to the depth of four inches,
and to the distance of two or three feet from the roots; it
having been ascertained by Professor Peck that the insect
seldom descended into the ground at a greater distance
than three or four feetfrom the trunk. ‘The ground being
laid smooth, three casks of effete or air-slacked lime were
spread over the surface thus prepared, to the depth of about
an inch. ‘These trees were tarred as well as the others,
and although grubs or worms appeared on most that were
not limed, not a single grub was to be perceived on the
trees limed.
Mr Lowell has spoken of the result of the experiment as
of a single trial, and the first of the kind to his knowledge
on record, and expresses his hopes that it may induce others
to pursue still further the experiment; for while tarring is
injurious to the tree, and expensive in its application, the
lime, which may consist of sweepings of the lime store, is
comparatively cheap ; — it requires but a single application
in a season, it is not only destructive to animal substances
but is useful as a manure.
Professor Peck has recommended that the ground should
in October be carefully inverted with a spade to the depth
of five inches, and as far as the branches extend, the clods
broken, the surface raked smooth, and rolled with a heavy
roller ; the rolling to be repeated in March. Lime reduced
to an impalpable powder, he thinks, might be with advan-
tage applied to the surface thus smoothed, not only as being
adapted to close the openings which may appear, but use-
ful also from its caustic qualities.
Dr Robbins of Roxbury, has recommended as an ef-
fectual remedy, that a strip of sheet-lead of four and a |
half inches in width, be formed into a tube or gutter by
bending over a wooden cylinder; this is again bent round
the tree by passing a rope through it. After being adjusted
to a level it is secured by nailing its inner edge to the tree.
This being soldered at the ends, is filled in autumn with
winter strained oil, spirits turpentine, or other liquids, and
Q*
102 NEW AMERICAN ORCHARDIST.
above this is placed a strip of oiled sheathing paper, cut in
proper form as a screen from the falling rain.
The plan invented by Mr Abel Houghton, of Lynn, and
said to have proved effectual, differs frem the above, as the
circular gutter is formed of thick pasteboard painted ; it is
filled with oil, and a pasteboard screen projects from above
covered with painted canvas, to shield it from the rain.
On similar principles Mr Briggs of Bristol, R. J., has
successfully stopped the ascent ofthe grub by gutters formed
of tin. Four straight gutters are connected by soldering
at their corners; these being adjusted to a level are sup-
ported on strips of boards nailed to the tree; the inner
edge of the gutter is so bent as to project over the outer
edge to shield it from the rain. The space between the
gutter and tree being filled with swingling tow properly
secured, and the gutter being filled half full of water, a
quantity of thin whale oil is added, and the security 1s sup-
posed to be complete.
The Hon. H. A. 8. Dearborn has further suggested that
gutters formed of earthen Danvers ware, laid on the earth
around the tree, might perhaps prove cheaper; and these
being filled with a fluid might be equally as effectual.
Lastly, we would recommend for experiment, on the sup-
position that some one of them may prove effectual, the
application of the following substances. [For a more partic-
ular account of them all, see the article Insects in the
former part of this work.
1. Chloride of Lime, to be placed around the roots of the
tree in a circular gutter formed of any material and screen-
ed from rain.
2. Cinders from the blacksmith’s forge applied in a simi-
lar manner, which have been found by Professor Thouin’
so effectual in obstructing the march of the wire-worm.
3. ‘The application of coal tar, instead of common tar, to
prevent the ascent of the grub. ‘This substance, as has
already been stated, possesses either qualities so poisonous
or an odor so powerful, that its application is now said to be
effectual in preventing the ravages of the worm which is
so destructive to the plank of the ships which navigate the
ocean in warm latitudes.
4. The garden compound, sold at the bookstore of Mr
Ives in Salem, and at the seed-store of Mr Barrett in Bos-
ton, is understood to possess powerful qualities.
GATHERING AND PRESERVING THE FRUIT. 103
When the canker worms have once gained possession of
the tree, it is by no means deemed an easy task to dislodge
them. Attempts have been made to destroy or dislodge
them by fumigations of oil, sulphur, &c., but the accounts
of the efficacy of such attempts are contradictory. They
may however be dislodged by pounding the limbs, and
shaking the trees and their re-ascent prevented.
Curculio. For an account of the various modes adopted
to avert the ravages of this destructive insect, see the arti-
cle Insects in the former part of the work.
GATHERING AND PRESERVING THE FRUIT.
Various theories have been offered for preserving apples
in a sound state for winter use or for distant voyages.
Some have proposed gathering the fruit before it is ripe
and drying it on floors before it is put up; this has been
tried ; the apples lose their sprightly flavor, and keep
no better than by some less troublesome modes. Dr Noah
Webster has recommended that they should be put down
between layers of sand which has been dried by the heat of
summer. This is without doubt an excellent mode, as it
excludes the air, and absorbs the moisture, and must be
useful when apples are to be shipped to a warm climate.
Chopped straw has also been highly recommended to be
placed between the layers of fruit; but I have noticed that
the straw, from the perspiration it imbibes, becomes musty,
and may probably do more hurt than good. When apples
are to be exported, it has been recommended that each be
separately wrapped in coarse paper, in the manner oranges
and lemons are usually put up. This is without doubt an
excellent mode. And Mr Loudon has recommended that
apples destined for Europe should be packed between
layers of grain.
Great quantities of fine winter fruit are raised in the
vicinity of Boston and put up for winter use, for the mar-
kets, and for exportation. The following is the mode al-
most universally adopted by the most experienced. And
by this mode apples under very favorable circumstances,
are frequently preserved in a sound state, or not one in
fifty defective, for a period of seven or eight months. ‘The
fruit is suffered to hang on the tree to as late a period as
possible in October, or till hard frosts have loosened the
stalk, and they are in imminent danger of being blown down
104 NEW AMERICAN ORCHARDIST.
by high winds; such as have already fallen are carefully
gathered and inspected, and the best are put up for early
winter use. They are carefully gathered from the tree by
hand and as carefully laid in baskets. New, tight, well
seasoned flour barrels from the bakers, are usually prefer-
red; the baskets being filled are cautiously lowered into the
barrels and reversed. The barrels being quite filled are
gently shaken, and the head is gently pressed down to its
place and secured. It is observed that this pressure never
causes them to rot next the head, and is necessary, as they
are never allowed to rattle in removing. No soft straw or
shavings are admitted at the ends; it causes mustiness and
decay. They are next carefully placed in wagons and
removed on the bulge, and laid in courses in a cool airy sit-
uation on the north side of buildings near the cellar, pro-
tected by a covering on the top, of boards, so placed as to
defend them from the sun and rain, while the air is not
excluded at the sides. A chill does not injure them, it is
no disservice ; but when extreme cold weather comes on,
and they are in imminent danger of being frozen, whether
by night or day, they are carefully rolled into a cool, airy,
dry cellar, with openings on the north side, that the cold air
may have free access; they are laid in tiers, and the cellar
isin due time closed and rendered secure from frost. The
barrels are never tumbled or placed on the head. Apples
keep best when grown in dry seasons and on dry soils. If
fruit is gathered date, and according to the above directions,
repacking is unnecessary, it is even ruinous, and should on
no account be practised till the barrel is opened for use.
It has been fully tried.
When apples are to be exported, Mr Cobbett has recom-
mended that ‘‘ they should if possible be carried on deck ;
otherwise between decks.’’ — Between decks is the place,
and in the most dry, cool and airy part.
CIDER.
Cider, or the fermented juice of the apple, constitutes
ihe principal vinous beverage of the citizens of New Eng-
land, of the Middle States, and of the older States of the
west. Good cider is deemed a pleasant, wholesome liquor
during the heat of summer; and Mr Knight has asserted,
and also eminent medical men, that strong astringent ciders
CIDER. 105
have been found to produce nearly the same effect in cases
of putrid fever as Port wine.
The unfermented juice of the apple consists of water,
and a peculiar acid called the malic acid, combined with
the saccharine principle. Where a just proportion of the
latter is wanting, the liquor will be poor and watery, with-
out body, very difficult to preserve and manage. In the
process of fermentation the saccharine principle is m part
converted to alcohol. Where the proportion of the sac-
charine principle is wanting, the deficiency must be sup-
plied, either by the addition of a saccharine substance
before fermentation, or by the addition of alcohol afier
fermentation. For every one must know, that all good
wine or cider contains it, elaborated by fermentation, either
in the cask, or in the reservoirs at the distillery. The
best and the cheapest kind is the Neutral Spirit, a highly
rectified and tasteless spirit, obtained from New England
Rum. Some, however, object to any addition of either
sugar or alcohol to supply deficiencies ; forgetful that these
substances are the very elements of which all wine, cider,
and vinous liquors are composed.
The strength of the cider depends on the specific gravity
of the juice on expression; this may be easily ascertained
by weighing or by the hydrometer.
I have described some of the most approved varieties of
apples known. ‘The density of their juices is designated
by their weight, which I have stated ; which is always in
proportion to the same measure and quantity of water,
weighing 1000. According to the experiments of Major
Adlum of Georgetown, District of Columbia, it appeared
that when two pounds of sugar were dissolved in a gallon
of rain water, the bulk occupied by 1000 grains of rain
water weighed 1087 grains. From this it would appear
that the juice produced by the best known apple, contains
about two pounds of sugar in a gallon. Mr Marshal has
asserted that a gentleman, Mr Bellamy of Herefordshire,
ing. has by skill “‘ produced cider from an apple called
Hagloe crab, which for richness, flavor, and price on the
spot, exceeds perhaps every other liquor which nature or
art has produced. He has been offered sixty guineas for a
hogshead of 110 gallons of this liquor.” Newark in New
Jersey, is reputed one of the most famous places in Ameri-
ca for its cider. The cider apple most celebrated there is
106 NEW AMERICAN ORCHARDIST.
the Harrison apple, a native fruit; and cider made from
this fruit, when fined and fit for bottling, frequently brings
$10 per barrel, according to Mr Coxe. ‘This and the
Hughs’ Virginia Crab are the two most celebrated cider
apples of America. Old trees growing in dry soils produce,
it is said, the best cider. A good cider apple is saccharine
and astringent.
To make good cider, the first requisite is suitable fruit ;
it is equally necessary that the fruit should be not merely
mellow, but thoroughly mature, rotten apples being excluded ;
and ripe if possible at the suitable period, or about the first
of November, or from the first to the middle, after the ex-
cessive heat of the season is past, and while sufficient
warmth yet remains to enable the fermentation to progress
slowly as it ought.
The fruit should be gathered by hand or shaken from the
tree in dry weather, when it is at perfect maturity ; and
the ground should be covered with coarse cloths or Russia
mats beneath, to prevent bruising, and consequent rotten-
ness, before the grinding commences. Unripe fruit should
be laid in large masses, protected from dews and rain, to
sweat and hurry on its maturity, when the suitable time
for making approaches. ‘The earlier fruits should be laid
in thin layers on stagings to preserve them to the suitable
period for making, protected alike from rain and dews, and
where they may be benefited by currents of cool, dry air.
Each variety should be kept separate, that those ripening
at the same period may be ground together.
In grinding, the most perfect machinery should be used
to reduce the whole fruit, skin and seeds to a fine pulp.
This should, if possible, be performed in cool weather.
The late Joseph Cooper of New Jersey has observed em-.
phatically, that ‘‘ the fonger a cheese hes after being ground,
before pressing, the better for the cider, provided it escapes
fermentation until the pressing is completed,’ and he further
observes, ‘‘that a sour apple after being bruised on one side,
becomes rich and sweet after it has changed to a brown
color, while it yet retains its acid taste on the opposite
side.’ When the pomace united to the juice is thus suffer-
ed for a time to remain, it undergoes a chemical change ;
the saccharine principle is developed, it will be found rich
and sweet; sugar is in this case produced by the prolong-
ed union of the bruised pulp and juice, which could never
CIDER. | 107
have been formed in that quantity had they been sooner
separated.
Mr Jona. Rice, of Marlborough, who made the premium
cider so much admired at Concord, Mass., appears so
sensible of the important effects of mature or fully ripe
fruit, that, provided this is the case, he is willing even to
forego the disadvantage of having a portion of them quite
rotten. Let me observe that this rottenness must be the
effect, in part, of bruises by improper modes of gathering
—or by improper mixtures of ripe and unripe fruit. He
always chooses cool weather for the operation of grinding ;
and instead of suffering the pomace to remain but 24 or
48 hours at most, before pressing, as others have directed,
he suffers it to remain from a week to ten days, provided
the weather will admit, stirring the mass daily till it is put
to the press. [See his communication in vol. vii. p. 123,
of N. E. Farmer. ] :
The best cider is made, according to Dr Mease, by the
following process. ‘The liquor on coming from the press
is strained through hair cloths, or sieves, and put into clean,
tight, strong hogsheads; these are filled, and the bung left
out, and placed in cool airy cellars, or on the north sides of
buildings where the air circulates. In a day, or sometimes
less, according to the state of the weather and maturity of
the fruit, the pulp begins to rise and flows from the bung
for a few hours, or a day or two at farthest; at the inter-
vals of two or three hours the hogshead is replenished, and
kept full from a portion of the same liquor kept in reserve
for this parpose, as it is deemed necessary that the whole
pulp should overflow, that none may return again into the
liquor. The moment the pulp has ceased rising, white
bubbles are perceived —the liquor is in this critical mo-
ment fine or clear, and must be instantly drawn off by a
cock or faucet within three inches of the bottom.
On drawing off the cider it must be pnt into a clean
cask and closely watched, the fermentation restrained or
prevented; when, therefore, white bubbles as mentioned
above, are again perceived at the bung hole, rack it again
immediately, after which it will probably not ferment till
March, when it must be racked off as before, and if possi-
ble in clear weather. As soon as safety will admit after the
first racking, a small hole must be bored near the bung
and the bung driven tight ; this must be finally sealed and
108 NEW AMERICAN ORCHARDIST.
a spile inserted, giving it vent occasionally, as circumstan-
ces require. In March if not perfectly fine, it is drawn
from the lees in a clear day and fined ; this is usually ef-
fected by dissolving in a few quarts of cider, three staples
of isinglass, stirring it often; this is poured into the
hogshead. It must be drawn off again in ten or twelve
days after, lest the sediment should rise ; if not fine now,
repeat the fining again.
In Herefordshire, according to Dr Mease, (Dom. Ency.)
the sediment of the first racking is filtered through coarse
linen bags ; this yields a bright, strong, but extremely flat
liquid ; if this be added to the former portion, it will great-
ly contribute to prevent fermentation, an excess of which
will make the cider thin and acid.
The first fermentation in cider is termed the vinous; in
this the sugar is decomposed and loses its sweetness, and
is converted into alcohol; if the fermentation goes on too
rapidly the cider is injured; a portion of alcohol passes off
with the carbonic acid.
The design of the frequent rackings, as above mentioned,
is principally to restrain the fermentation; but it seems to
be generally acknowledged, that it weakens the liquor. _ It
is not generally practised, although the finest cider is often
produced by this mode.
Various other modes are adopted with the view of re-
straining fermentation. Stumming by brimstone is thus
performed. After a few gallons of cider are poured into
the hogshead, into which the cider is to be placed when
racked off, a rag six inches long, previously dipped in melt-
ed brimstone, 1s attached by a wire to a very long tapering
bung: on the match being lighted, the bung is loosely in-
serted : after this is consumed, the cask is rolled or tumbled.
till the liquor has imbibed the gas, and then filled with the
liquid. ‘This checks the fermentation. Yet the French
writers assure us, that the effect of much sulphuring must
necessarily render such liquors unwholesome.
Black oxyde of Manganese has a similar effect; the
crude oxyde is rendered friable by being repeatedly heated
red hot, and as often suddenly cooled by immersion in cold
water. When finely pulverized, it is exposed for a while
to the atmosphere, till it has imbibed again the oxygen
which had been expelled by fire. An ounce of powder is
deemed sufficient for a barrel. If the cider is desired to
CIDER. 109
be very sweet, it must be added before fermentation, other-
wise not till afterwards. Mr Knight, from his long expe-
rience and observation in a country, (Herefordshire, Eng.)
famous for its cider, has lately in a letter to the Hon. John
Lowell stated, that the acetous fermentation generally
takes place during the progress of the vinous, and that the
liquor from the commencement is imbibing oxygen at its
surface. He highly recommends that new charcoal in a
finely pulverized state be added to the liquor as it comes
from the press, in the proportion of eight pounds to the
hogshead, to be intimately incorporated ; ‘‘ this makes the
liquor at first as black as ink, but it finally becomes re-
markably fine.”
Dr Darwin has recommended that the liquor as soon as
the pulp has risen, should be placed in a cool situation in
casks of remarkable strength, and the liquor closely con-
fined from the beginning. The experiment has been tried
with good success; the fermentation goes on slowly, and
an excellent cider is generally the result.
A handful of well powdered clay to a barrel is said to
check the fermentation. This is stated by Dr Mease. And
with the view of preventing the escape of the carbonic
acid, and to prevent the liquid from imbibing oxygen from
the atmosphere, a pint of olive oil has been recommended
to each hogshead. The excellent cider exhibited by Mr
Rice was prepared by adding two gallons of New England
rum to each barrel when first made. In February or
March it was racked off in clear weather, and two quarts
more of New England rum added to each barrel. Cider
well fermented may be frozen down to any requisite degree
of strength. In freezing, the watery parts are separated
and freeze first, and the stronger parts are drawn off from
the centre. I finish by adding the following general rules;
they will answer for all general purposes, they are the con-
clusions from what is previously stated. 1. Gather the
fruit according to the foregoing rules, let it be thoroughly
ripe when ground, which should be about the middle of
November. 2. Let the pomace remain from two to four
days, according to the state of the weather, stirring it
every day till it is put to the press. 3. If the liquor is de-
ficient in the saccharine principle, the defect may be reme-
died in the beginning, by the addition of saccharine
substances or alcohol. 4. Let the liquor be immediately
10
116 NEW AMERICAN ORCHARDIST.
placed in a cool cellar in remarkably strong, tight, sweet
casks; after the pulp has all overflown, confine the liquor
down by driving the bung hard and by sealing; a vent
must be left, and the spile carefully drawn at times, but
only when absolutely necessary, to prevent the cask from
bursting. ‘The charcoal as recommended by Mr Knight
deserves trial.
Fresh and sweet pomace, directly from the press, and
boiled or steamed, and mixed with a small portion of meal,
is a valuable article for food or for fattening horses, cattle,
and swine.
VINEGAR, ETC.
Vinegar is made of the best quality from hard old cider ;
it must be placed under sheds in casks but two thirds full,
with the bung out, and exposed to a current of air.
Sour casks are purified by pouring in a small quantity of
hot water, and adding unslaked lime; bung up the cask
and continue shaking it till the lime is slaked. Soda and
chloride of lime are good for purifying. When casks are
emptied to be laid by, let them be thoroughly rinsed with
water, and drained, then pour into each a pint of cheap
alcohol, shake the cask and bung it tight, and it will remain
sweet for years. Musty casks should be condemned to
other uses. Cider should not be bottled till perfectly fine,
otherwise it may burst the bottles. The bottles should be
strong and filled tothe bottom of the neck. After standing
an hour they should be corked with velvet corks. The
lower end of the cork is held for an instant in hot water, and
it is then instantly after driven down with a mallet. The
bottles must be either sealed, or laid on their sides, in boxes,
or in the bottom of a cellar and covered with layers of sand.
The process formerly adopted for obtaining new and
excellent varieties of apples was, to plant only the seeds of
the very best fruits, and to select from these only those in-
dividuals with large leaves and strong wood. Reason
seemed to dictate this mode; but reason united to experi-
ence has taught a different. See the fourth section in the
former part of this work.
11}
PEA Re (Pyrus Communis. )
Tue pear is a tree of pyramidal and elegant form. The
leaves are obtuse, elliptical, serrated ; the flowers, which are
produced on the short spurs of the former year or of the
preceding years, are in terminating villose corymbs; the
fruit pyramidally formed, tapering towards the stalk, but
varying in the different species. Its branches in a wild
state are covered with thorns. It grows spontaneously, as
we are informed, in every part of Kurope, as far north as
the latitude of 51°. It will also succeed in those parts of
the United States where the apple tree will flourish, pro-
vided the soil is suitable. In New England it flourishes as
in its native soil. It is distinguished from the apple tree
not less by its form than by its disposition to emit suckers
from its roots, whenever these become obstructed by stones
_or other substances, or become bruised or broken. ‘The
pear tree is a tree of longer duration than the apple. It is
stated that in dry soils they will continue in health, vigor,
and productiveness for centuries.
The timber is of a yellowish color, very firm, compact,
and fine grained, and is used for joiners’ tools, &c. &c. It
takes a fine polish, and stained of a black color it resem-
bles ebony. The leaves will produce a yellow dye. In
those parts of Europe possessing a climate similar to our
own, in Italy and France, the pear is said to be in higher
estimation as a dessert fruit than the apple.
Uses.—Good dessert pears are generally preferred to
apples ; they are characterized by a pulp, tender and melt-
ing, or subliquid, as in the Beurrée pears, with a juice of a
sugary, aromatic flavor; or of a firm and brittle or crisp
consistence, or breaking. Cooking pears should be of large
size, the flesh firm, neither breaking nor melting, of an
austere rather than sweet taste.
Perry, potre of the French, is the fermented juice made
in the same manner as cider, from fruit of any size; and
the best perry is stated to be little inferior to wine, and the
most austere fruits produce the best liquor. The pear is
also good for baking, compotes, marmalade, &c. They
112 NEW AMERICAN ORCHARDIST.
are also preserved in sugar or syrup of the cane. Dried
in ovens, the fruit will keep for years. This mode of pre-
serving is common in France. Bosc has described two
modes of drying pears, and adds, that in sone of the Can-
tons of that country, the cultivators annually preserve by
these means, supplies of subsistence, extremely agreeable
and wholesome durlng winter and spring. He invites
cultivators not to neglect this resource. In this mode of
drying, those varieties of middle size, melting and sweet,
are preferred. After the bread is drawn from the oven,
they are placed on the swept hearth, or on hurdles or
boards. ‘This operation is repeated a second, a third, and
a fourth time, according to their size, and the degree of
heat. The heat must not be so great as to scorch, and the
fruit must not be dried to hardness. Lastly, they are
placed in bags and preserved in a dry place. The second
mode of preserving is practised chiefly on the Rousselets
and finest flavored varieties. Bose. states that he has tried
them after three years’ preservation and found them still
good; but they are better during the first year. ‘They are
gathered a little before their maturity, and after being half
boiled in a small quantity of water, they are peeled and
drained. They are next carried on hurdles to the oven,
after the bread is drawn, or the oven is heated to a suitable
degree ; here they remain twelve hours. After which they
are steeped in the syrup to which has been added sugar,
cinnamon, cloves and brandy. ‘They are again returned to.
the oven which is now heated to a less degree than at first.
This operation is thrice repeated, until they are sufficiently
dried, or of a clear brown color, and firm, transparent flesh;
and finally they are packed in boxes lined with paper.
Thirty years ago, the number of varieties of pears ob-
tained by cultivation, as stated by Dr Willich, was 1500.
But the number of good sorts is stated by Loudon “to be
fewer in proportion than that of apples. Dr Van Mons,
and the Abbe Duquesne since that period, have obtained
from seed during twenty years, upwards of 800 new and
approved sorts, from probably 8000 new seedlings.” From
no less than 80,000, is my impression, but I state from
memory only. I have detailed their modes of procedure,
as stated by Dr Van Mons, in the former part of this work.
Their practice was the reverse of all the popular theories
of the day. ‘The results, unlike anything of the kind
before known.
OLD PEARS. — SECTION I. 113
OLD PEARS.
The following list of Old Pears comprises all which are
described by Duhamel and by Rosier, and some others also
of the English writers. Some I have briefly described and
others I have only named. — Many of them are still fine.
In these descriptions I have availed of every resource.
Many of the reasons for the brevity of this review are stated
more fully at page 24 to 32, Section 4, of this work.
ABREVIATIONS.
q. Denotes those varieties of Pears which will grow when inoc-
ulated on a quince stock. _
Q. Denotes those varieties which were named or described by
Mons. Quintinye nearly 150 years ago. J have in many instances
appended his remarks of that distant day, and refer to the Hdition of
his work translated and revised by Mr Evelyn in 1693.
M. Refers to Mr Manning of Salem. 8S. Refersto Mr Smith of
Smithfield, R. 1.— These gentlemen have tried and cast off near 200
of the old kinds.
| Denotes “ bad pears,” “indifferent pears” or * outcasts,’ onthe
authority of those to whose initials this chacter is annexed.
R. Refers to the 53 trees of 19 varieties recommended by Rosier,
SECTION I.
Section I. comprises all the pears described by Rosier
whose descriptions comprehend essentially all those of Du-
hamel. This section is arranged in the order of their ma-
turity according to Rosier.
AMIRE JOANNET. St John’s. Petit St. Jean.
The fruit is small, yellow, pyriform; the flesh tender,
sweet, not high flavored; juicy but soon turning mealy.
One of the earliest of all pears, and chiefly valuable for its
early maturity. (q.) July.
PETIT MUSCAT. Little Musk. Supreme.
The fruit is very small, yellow, brownish red next the
sun; roundish turbinate; half breaking, of a musky flavor.
The fruit grows in clusters. July. (q.) (Q4.) The tree
cankers and is subject to blight. (M.4) (S4)
AURATE. August Muscat (S.1) (q-)
MUSCAT ROBERT. Robine. (Q.—)
10*
114 NEW AMERICAN ORCHARDS.
MUSCAT FLEURI. Flowered Muscat. (Q.)
MADELEINE. Citron des Carmes. Early Chaumontelle.
A fruit of medium size, pale yellow, with an occasional
blush next the sun; form turbinate; flesh white, melting ;
perfumed. End of July. A fine old fruit. ‘This variety
exhibits strong symptoms of decay. (M.) (q.)
HATIVEAU. 7
FR. I.] QUISSE MADAME. Windsor. An indifferent
fruit. (My)
(Q.) GROS BLANQUET. (q.)
(4) EPARGNE of the French. JARGONELLE, of the
English. Grosse Quisse Madame. (Q.)
The tree is one of the most productive of all pears. The
fruit is the best of its season; it is rather large, very ob-
long ; of a green color, a little marbled with red next the
sun; the flesh melting, juicy, with a slightly acid, rich,
and agreeable flavor. It ripens the last of July. In the
vicinity of Boston where this fruit is raised in abundance
for the market, itis usnally gathered long before fully
grown, and mellowed in closely confined masses. [End of
July. I am sorry to add, that the wood of this capital old
variety begins to canker and decay at Salem. (q.)
OGNONET. Arch Duke of Summer.
SAPIN.
DEUX TETES. Double Headed. (Q})
BELLISSIME D'ETE. Supreme. Beauty of Summer.
A middling fruit. (M.4) (Q.4) (q.)
BOURDON MUSQUE. Orange d Ete. (Q.) (q-) |
BLANQUET A LONGUE QUEUE. Long Stalked
Blanket. (Q.)
(R. 2.) PETIT BLANQUET. Little Blanket. (Q.)
Very small and beautiful; the skin very smooth, and
yellowish white, breaking, musky ; buta very poor fruit. (q.)
GROS HATIVEAU. Early in August.
POIRE D’ANGE. Angel Pear. Early in August.
(4) POIRE SANS PEAU. Skinless. (Q.)
A small oblong pear; the skin is smooth and thin, of a
OLD PEARS.— SECTION I. 115
pale green, slightly colored with red next the sun; the
flesh half melting, of a sweet and pleasant flavor. A good
fruit, but the wood begins to canker. August. (M.)
PARFUM D’AOUT. August Perfume. (q.) Middle Aug.
CHER A DAME. Prince’s Pear. (S81) a
FIN or DE/TE’. Fine Gold ieee Middle Aug.
EPINE ROSE. Thorny Rose. Summer Rose. (q.)
SALVIATI. (Q.) August.
ORANGE MUSQE’E. (Q.) (q.)
ORANGE ROUGE. Red Orange. 1)" (q.)
[R.2.] ROBINE. Royale d Ete. Royal Sas (Q.) (q.) Sy
SANGUINOLE. Bloody Pear. (Q4) (q.)
BON CHRETIEN D’E’TE’ MUSQUE. Musk Summer
Bon Chretien. (My.) (Q4)
GROS ROUSSELET. Roi dHte. (Q.) (q.)
POIRE D’'QHUF. Egg Pear. Swan’s Egg of For. and
Coxe. (8.4)
CASSOLETTE. Lechefriand. (Q.) (q.)
GRISE-BONNE. Last of August.
MUSCAT ROYALE. Beginning of September.
JARGONELLE, of Rosier and the French. Quztsse
Madame, of the English and Americans.
This last name has been applied to another fruit; both
are called bad. (Q.14) (8.4)
[R. 4.] * ROUSSELET DE RHEIMS. Petit Rousselet.
The fruit is small, pyriform; the eye is large and even
with the surface; the stalk ten lines, the fruit twentyseven
lines andtwenty in its transverse diameter ; greenish yellow
in the shade, brownish red next the sun; the flesh half
melting, musky, very perfumed; excellent to put in brandy
and for drying. Last of August. Thetree is preductive. (q)
AH MON DIEU! My God Pear! (q.) Poire D’ Abon-
dance. Nouv. Cours Comp.
Valuable only for its productiveness. (Q.) (*.)
FINE or DESEPTEMBRE. Fine Gold’ up September
Beginning of Sept. (q.)
FONDANTE DE BREST. Jnconnue Cheneau. (Q.)
116 NEW AMERICAN ORCHARDIST.
*EPINE D'E’TE’. Summer Thorn. Green Catharine.
Rather small, tapering to the stalk which is long; the
eye even with the surface; of a green color covered with
dark russetty blotches; the flesh is breaking, of a very
a flavor. ‘The tree is very productive. Late in Aug.
q-) |
POIRE FIGUE.
BON CHRE’TIEN DETE’. Gracioli Summer Bon
Chrétien.
Of great size and beauty and only esteemed on this
account. ‘The tree is a bad bearer and cankers; the fruit
often blights, and soon rots at the core. (q.)
ORANGE TULIPE’E. Striped Crange. Tulip Pear.
Viliaine @ Anjou. (Qi.) (q.)
BERGAMOTTE D’E’TE’. Summer Bergamotte. Milan
de Beuvriere. (Q4.) (S4-) (q.)
*BERGAMOTTE ROUGE. Red Bergamot.
The fruit is rather small, short, turbinate, pale yellow,
but red next the sun; tender, melting, juicy, sugary, high
flavored. August. (q.) (M.)
*VERTE LONGUE. Gros Mouille Bouche. Mouille
Bouche. Long Green Mouth-water.
The fruit 1s rather large ; form varying from pyramida
to turbinate; the skin smooth, of a dark green color
the flesh melting, of a sweet, rich, and pleasant flavor. It
ripens the beginning of Aug. An old but esteemed vari-
ety. (Q.) (4.) (M.)
[R 4.] BEURRE’E. Brown Beurrée. Beurrée Gris.
Beurrée Doré. Beurrée Rouge.
Rather large; obovate, tapering towards the stalk;
greenish yellow, covered with thin russet; but occasionally
dusky red next the sun; the flesh melting, buttery, rich
and excellent. October. One of the most ancient, and
once the best of all Pears. Even at this day it is still pro-
ductive, and fair in some few gardens of the city, but it is
rarely if ever seen in its markets. With the cultivators
who furnish its supplies, it has now become an outcast.
The fruit blights and the wood cankers. (Q.) (q.)
ANGLETERRE. Beurre D’ Angleterre. Sept.
OLD PEARS. — SECTION f. 117
DOYENNE’. Doyenne blanc. Beurré blanc. Bonne
Enté. Carlisle of Mil. and others. Yellow Butter.
Beurré Dore or St Michael of Coxe. Garner of
Rhode Island. Many other names might be added.
The tree was once with us, most extraordinarily produc-
tive; the fruit the fairest, the most beautiful and delicious,
and universally admired. ‘This most ancient of all pears
has now become an outcast, intolerable even to sight, In
some sections of the city it is even now productive and
fair, but it is seldom seen in its markets. The fruit is of
medium size, roundish oblong, diminishing towards the
stalk, which is short, thick and strong. The skin smooth,
of a pale lemon color, or sometimes colored with red next
the sun; the flesh white, melting, juicy, of delicious flavor.
Oct. Such was the St Michael once with us. (Q4.) (Sy.)
(q:)
BEZI DE MONTIGNY. (q.)
BEZI DE LA MOTTE. Bien Armudi. Beurré blanc
de Jersey. (Q.)
This old fruit has lately disappeared from the markets of
Baris. - Nov.) (q:),;
BERGAMOTTE SUISSE. Suisse, Striped Bergamotte.
(Q1-) (4)
BERGAMOTTE D’AUTOMNE. Autumn Bergamotte.
The fruit is small, globular, depressed ; the skin rough,
yellowish green in the shade, dull brown next the sun; the
flesh pale, melting, gritty at the core, juicy, sugary, per-
fumed. September. (Q.) (q.)
BERGAMOTTE CADETTE. Cadette. (Q4.) Sept. (q.)
JALOUSIE. Poire de Jalouse.
FRANGIPANE. Jasmin. (Q4.) (q-)
LANSAC. Dauphine, Satin. (Q.) Oct. (q-)
VIGNE. Demoiselle. (Q.) Oct. (q.)
PASTORALE. Musette d Automne.
The fruit is large, very long, and in shape like the St
Lezaine ; yellow, but red next the sun; half melting, a
little musky, good; sweet on dry soils, in dry years, aus-
tere otherwise. Oct. Nov. to Jan. (Q4.)
BELLISSIME D’AUTOMNE. Vermillon. Beauty of
Autumn. Supréme. End of Oct. (q.)
118 NEW AMERICAN ORCHARDIST.
[R 3.] MESSIRE JEAN. Monsieur Jean Dore.
The fruit is short and turbinate, of medium size; of a
yellow or sometimes gray yellow color; the flesh breaking,
juicy, subject to grittiness, but of a rich flavor. The tree
is a good bearer, and the fruit is by some much esteemed.
It ripens late in October, and is good to put in brandy or
to dry. (q.)
MANSUETTE. Solitaire.
ROUSSELINE. (Q.) Muscat a longue queue.
BON CHRETIEN DESPAGNE. Spanish Bon Chre-
tien. (Q4.) (My.)
[R. 4.] CRASSANNE. Bergamotte Crassanne.
Some state that this fruit derives its name from crassus
[thick]; but M. Quintinie says from ecrase [to crush]. It
is over medium size, roundish turbinate; greenish yellow,
coated with russet; the flesh tender, melting ; juice rich,
sugary. October. This fruit is no longer to be trusted ;
it is liable to canker and to blight.
BEZI DE CASSOY. Roussette de Anjou. (Q4.)
[R. 4.] DOYENNE’ GRIS. Doyenné Rour. Gray
Doyenné. Red Doyenné, according to Pom. Mag.
Medium size, turbinate; the stalk short; of a bright
cinnamon color, but red next the sun; the flesh yellowish
white, melting, saccharine, rich and of excellent flavor.
Season Oct. This once excellent variety has now become
as liable to blight at Salem as the St Michael. (My4.) (q.)
MERVEILLE D’HIVER. Wonder of Winter. Amadot.
EPINE D’HIVER. Winter Thorn. (Q.) (q.)
LOUISE BONNE. (Q.) Good Louise. (S1.) Nov. and
Dec. (q.)
(R 2.) MARTIN SEC. Dry Martin.
An indifferent fruit, but good for drying. (Q4.) (My.)
Dec, Jan. (q.)
MARQUISE. Marchionesse. (Q.) (q.)
*ECHASSERIE. Bezy de Chassery. Mr Lowell. (M.)
(Q.) Ambrette of Coxe and Fes. New Amer. Gard.
Tilton of New Jersey.
The leaves of the Echassery have serratures, the Ambrette
OLD PEARS. —SECTION I. 119
none. A fruit below medium size, form varying from
nearly globular to oblong ; the eye on a level with the regu-
lar rounded crown; the skin rough, russet green, coarse,
and thick, which eminently qualifies it for-keeping ; at ma-
turity it inclines to yellow; the flesh melting, juicy, of a
sweet and musky flavor. “The tree requires a dry, warm
soil, and bears abundantly. The fruit is very ordinary in
appearance; it keeps well in winter, and should not be
eaten too soon, or till long after it is soft. (q.)
AMBRETTE, [not of Coxe.] Beile Gabrielle. Trompe
Valet. (Q.)
Tree thorny ; leaves without serratures. Nov. Feb. (q.)
[R 2.] CHAUMONTELLE. Bezi de Chaumontelle.
A noble old variety ; size large to very large; variable
in form ; at maturity yellow, slightly shaded with red next
the sun ; the flesh melting, juicy, sweet, musky, excellent.
December to January. Although this fruit is still fine and
fair in Salem and its suburbs, and in some particular sec-
tions of the city and some few sheltered situations in its
vicinity ; yet it has long since disappeared from its markets,
and is another of the old sorts which are rarely to be seen
in the markets of Paris. With us this fruit has become an
outcast. (8.4) (q.)
VITRIER. Poiredu Vitrier. November and December.
BEQUESNE. (Q@.1) Good only for baking.
BEZI DHERI. Besidery. Bezid Airy?
This old fruit has lately disappeared from the markets of
Paris and we may rely that it is not without cause. (Q.)
[R.1.] FRANC-REAL. £m or @ Eiiver. (Q.)
Good for cooking. (q.)
fR. 4.] Sr GERMAIN. Inconnue la fare.
An ancient and once celebrated fruit ; large, pyramidal,
tapering regularly to the stalk ; of a green color but at ma-
turity of a yellowish cast, covered with russetty spots; the
flesh very melting, very juicy, saccharine, slightly acid and
delicious. November to March. Such was the St. Ger-
main once with us; but except only in some sections in the
city and occasionally in some sheltered situations near, it
has long since become an outcast and abandoned variety.
The wood cankers, the fruit blights and this defection has
120 NEW AMERICAN ORCHARDIST.
extended Ree Rhode Island and to some parts of New
York. (S.4) (q.) (Q.)
[R. 4.] RG ONLEUSE Chambrette. Poire de Glace.Q.
Another old celebrated fruit, rather large, obovate, inclin-
ing to pyramidal ; the skin smooth, of a deep green color ;
at maturity pale yellow ; the flesh melting, juicy, rich, high
flavored and excellent. November to February. I have
before noted that this fruit has disappeared from the mar-
kets of Paris, and probably not without a reason. It is
sometimes still fair in Boston but has disappeared from its
markets. The tree cankers, and the fruit has long since
become an outcast. (q.)
JARDIN. Poire de Jardin. December.
[R.2.] ROYALE D’HIVER. Royal Winter.
Above medium size; form pyramidally turbinate ; the
- skin smooth, yellow, but bright red next the sun; flesh
yellowish, nearly melting, juicy, rich, sweet, and well fla-
vored. December to February. This ancient and once
celebrated fruit, has disappeared as I have before stated,
from the markets of Paris; and although it is sometimes
still fair in our city it is yet no longer or but rarely seen in
our markets. It has become blighted and worthless.(Sy.)
ANGELIQUE DE BORDEAUX. St. Marcel. Gros
France Real. (Q.) January, February.
SAINT AUGUSTIN. (q.)
CHAMPE RICHE DITALIE. Dec. January. (q.)
LIVRE. Potre @une Livre. See Baking Pears.
TRESOR. Poire Tresor d Amour. Good for baking. (Q.4)
ANGELIQUE DE ROME. q.
MARTIN SIRE. Ronville. q.
BERGAMOTTE DE PACQUES. aster Bergamotte.
TERLING. Winter Bergamotte. Q.
[R. 4.] COLMAR. Poire de Colmar. Poire Manne.
Incomparable.
This ancient fruit is rather large ; pyramidally formed,
inclining to turbinate; the skin smooth, green, changing
to yellow at maturity; sometimes slightly colored with red
next the sun; the flesh melting, juicy, saccharine and of
excellent flavor. Dec. to April. The disappearance of
OLD PEARS.— SECTION i. 12t
the Colmars from the markets of Paris, which I have al-
ready mentioned, seems a circumstance which they much
deplore. And although this fruit is still fair in some sec-
tions of the city, it has long since gone from our markets.
With us it is considered an outcast. Its defection is noted
also in Rhode Island. (S4.) (q.)
BELLISSIME D’HIVER. Teton de Venus. Beauty of
Winter.
TONNEAU. See Baking Pears. (q.)
DONVILLE.
TROUVE. April.
[R. 2.] BON CHRETIEN D’HIVER. Pore d Angoise.
Winter Bon Chretien. (Q.)
An ancient fruit, very large, of a turbinated or pyrami-
dal form. ‘I'he crown large, sides angular and tapering
towards the summit, which is narrow; the stalk very long
and surrounded by protuberances; the flesh breaking,
rather sweet and juicy. ‘This fruit often grows enormously
large and may be preserved till May. The fruit is liable to
crack, and is not at this day much esteemed either for pro-
ductiveness or other good qualities. ‘The Pound Pear 1s
thought very superior in every respect. Mons. Quin-
tinie placed this fruit at the head of all old pears on ac-
count of its name, (Good Christian,) beauty, size, and
keeping qualities, more than for any good quality. (q.)
ORANGE D’HIVER. Winter Orange. (Q4.) (q.)
BERGAMOTTE DE SOULERS Bonne de Soulers. (q.)
DOUBLE FLEUR. (Q:.) See Baking Pears. (q.)
POIRE DE PRETER.
POIRE DE NAPLES. Laster St Germain. ent St
Germain. (Q4.) (q.)
CHAT BRUSLE. Oct. to winter. (Q).)
[R. 2.] MUSCAT L’ALLEMAND. German Muscat. (q.)
Considered by many an outcast. The wood cankers, the
fruit blights. (S4.) (My4.) (q.)
IMPERIALE A FEUILLES DE CHENE. Jrperial
Oakleaved. April and May. (q.) |
SAINT PERE. Poire de Saint Pére. Baking.
POIRE A GOBERT. June.
1]
122 NEW AMERICAN ORCHARDIST.
[R.2.] BERGAMOTTE D’HOLLANDE. Holland Ber-
gamotte. D? Alencon.
This fruit keeps till May, and has with some become an
outcast. (Sy.) (q.)
TARQUIN. April and May.
SARASIN. Is considered here as an outcast. (S4.) (q.)
[R. 4.] BERGAMOTTE SYLVANGE.
The Sylvange Vert d Hiver is better than this, and the
best of all the Sylvanges. See the article in the class of
New Pears.
OLD PEARS. —SECTION II.
THE FOLLOWING OLD VARIETIES ARE DESCRIBED BY DUHAMEL
AND OTHER AUTHORS, IN THE ORDER OF MATURITY.
ROUSSELET HATIF. arly Rousselet. Catharine.
The fruit is small, pyriform, yellow in the shade, bright
red next the sun; half breaking, saccharine, very perfum-
ed. July.
GROS BLANQUETTE RONDE. Duh. July.
GREEN CHISSEL.
The tree is feeble but productive. The fruit in clusters,
is small, nearly globular ; color green, but brown next the
sun; gritty, saccharine, perfumed. Last of July.
SUGAR TOP, or July.
AMBROSIA. Early Beurre. Lind.
Medium sized; form roundish, flattened ; skin smooth,
greenish yellow ; flesh tender, rich, sugary ; juice perfum-
ed. Last of August.
MUSCAT ROYAL. Duh. End of Aug.
AUTUMN BOUNTY. (8,.)
BROCA’S BERGAMOT. Gansel’s Bergamet.
A delicious round fruit, but miserably unproductive. An
outcast here on this account. (S;.) October.
CRASSANNE PANACHE’. Rosier.
Leaves variegated ; an ornamental variety.
OLD PEARS. — SECTION II. 123
ELTON. Hort. Trans.
An old fruit of medium size, oval form, russetty orange
next the sun; flesh breaking and excellent, but soon grow-
ing mealy. September.
K. L. FORELLE. Pom. Mag. C. Hort. Trans.
FoRELLEN-B1IRNE. Diel. Poirr Truitre, of the French.
A fruit celebrated by the English and German writers
for its superior beauty, excellence, and productiveness.
The size medium, form obovate, color at maturity lemon in
the shade, a rich sanguine or crimson next the sun ; speck-
led and covered with broad ocellate spots; hence called by
the French truite or trous pear ; flesh white, juicy, buttery ;
flavor rich, subacid, vinous. Dr Diel assigns its nativity
to Northern Saxony. In the vicinity of Boston it has dis-
appointed expectation, and is regarded as a decayed vari-
ety. November.
GREEN PEAR OF YAIR. Hort. Trans.
Middle sized, regular form; green, slightly russetted ;
flesh yellow, melting, sweet. A very productive and popu-
lar Scotch variety of great excellence. Sept.
HOLLAND GREEN. Coxe. Holland .Table Pear.
(My.)
ORANGE BERGAMOTTE. Coxe. (Mj.)
PRINCE’S SUGAR. Lowre’s Bergamot.
Middle sized, not very rich, but good. With some it
has become an outcast. (S4.) Very productive.
RED CHEEK. English Red Cheek. English Catharine.
Sweet, but soon turns mealy. Not much esteemed.
Early in September.
RUSHMORE’S BON CHRETIEN.
Esteemed by some in New York. With us only es-
teemed for baking. An outcast with some. (Sj.)
SFPTEMBER ORANGE. (Mj4.)
SUCRE VERT. Duh. Green Sugar. (q.) (Q-)
Middle sized, round, inclining to pyramidal; the skin
smooth, always green; melting, Juicy, very sweet. [ have
stated that this fruit has. made its exit from the markets of
Paris. Last of Oct. Excellent some years.
SWAN’S EGG. Moorfowl Egg, of Boston.
Small, oval, turbinate ; green, but dull russet brown next
124 NEW AMERICAN ORCHARDIST.
the sun ; flesh tender, rich, saccharine, musky. The tree
grows rapid and upright, and is productive. A favorite
Scotch fruit. November.
VERTE LONGUE PANACHE’. Culotte de Suisse.
Suisse. Striped Dean.
Medium size, pyramidal; striped with yellow on a green
ground ; pale red next the sun. Indifferent. The bark is
striped ; the fruit a curiosity. An outcast with some (S}.)
and not much esteemed by others. rarely seen at this
day in the markets of Paris. September.
BON CHRETIEN D’AUCH. D’Auch. (My4.) (St-)
ROUSSELET D’HIVER. Duh. Winter Russet ? (Q4.)
OLD BAKING PEARS.
CATILLAC. :
Forty Ounces.
The fruit is very large, roundish turbinate; pale yellow,
but deeply stained with red next the sun; flesh firm and
breaking, the flavor astringent. A good bearer; an ex-
cellent baking pear, in use all winter.
DOUBLE FLEUR.
ARMENIAN.
Large, round ; at maturity yellow, but purple red next
the sun; breaking, Juicy. An ornamental variety. (Q4.)
Good only for baking.
DOUBLE FLEUR PANACHE’.
An ornamental variety, with double flowers and striped
fruit. Good for baking. Feb. to April.
GROS RATEAU GRIS. Bon Jard. Quint. Lind.
Brack Pear or WoRrCESTER.
Love Pear, Parxinson’s WarpeEn.
Pounp Pear, but not of Langley.
Poire D'UNE Livre.
GranDE Monarqueé, of Knoop.
Fruit very large, roundish turbinate; skin rough, yel-
lowish green, but obscure red or brown next the sun; flesh
very hard, coarse, austere, but good baked or stewed. It
does not succeed on the quince. November to February.
*TIRON PEAR.
Rather large ; its color a yellowish or iron russet ; form
OLD BAKING PEARS. 125
rather oblong, regular, narrowing a little towards the sum-
mit; flesh breaking, juicy, and astringent. This pear keeps
till May, is a good bearer, and an excellent baking sort.
POIRE DE TONNEAU. Bon Jard. Lindley.
Bete pt Jersey, Uvepa.e’s St Germain.
Pickering, Union, Uparr’s WARDEN.
Fruit very large, oblong, tapering to the crown, but
compressed between the middle and the stalk; in form of
a cask ; skin smooth, dark green, but brown next the sun;
at maturity yellow and red; flesh white, hard, austere ;
juice astringent; an excellent pear to cook.
WARDEN.
Medium size, turbinate form, of a dark russetty yellow
color; an autumn fruit, and excellent for cooking. This
is a very productive variety.
*POUND.
One of the most valuable of our winter baking pears. It
is highly esteemed and is raised in considerable quantities
and barrelled for the markets or for exportation. ‘The trees
are extraordinary for their vigorous growth and productive-
ness ; the fruit is very large, oblong, pyramidal, rounded
at the crown, diminishing towards the stalk, which is very
strong; of a rusty green color, but brownish red next the
sun; firm, breaking, juicy and astringent; most excellent
for baking or preserving. It will keep till April or May.
It may not perhaps be improper, here to subjoin, a list of
such still existing varieties, as M. Quintinie has in his day,
in a more extensive and partly obsolete list, denounced and
designated as pears of indifferent quality, and bad pears.
I refer to the edition of Mr Evelyn, printed in 1693. I do
not, however, assert that this list is to be considered an in-
fallible guide, but I believe it to be generally so: and if
true at that distant day, how much more reason have we
for believing it is at least equally true now.
I add the following still existing varieties, which, on the
authorities which I annex to each, have been denominated
Indifferent Pears — Bad Pears, or Outcasts. ‘Those
marked B, are, however, good for baking.
11*
126 NEW AMERICAN ORCHARDIST.
Brutte Bonne. Indif. Qy4. | Cluster. Outcast. Qy.
Caillot Rosat. Indif. Qy4. | Golden Beurré. Outcast. Sj.
Fin ord’Orleans. Indif. Q4.| Lott’s Bergamot. “ Sj.
Gilogile. Bad. Quy. Platt’s Bergamot. ‘“ Sj.
Queen of Winter. Reine d’| Leggett’s. Sinaia
Hiver. Indif. Qy. Red Butter Pear.“ >Sj.
St Francis. Bad. B. Qy.
NEW PEARS.
The following list of new varieties are in part American,
—a small portion are English, and a very few of French
origin ; but the greatest portion are Flemish, of all those
not otherwise noted. Many additions yet remain to be
made to this list, from the very numerous new kinds, and
mostly of Flemish origin, which were sent through the
liberality of the London Horticultural Society, in the
springs of 1834 and 1835, their excellence having at Chis-
wick been proved, And especially the very numerous list
of some hundreds of new kinds of the highest character—
the noble donations which were sent us by Prof. Van Mons,
of Louvain, during those same years— many of which had
not been disseminated even in Europe.
A. Denotes those of American origin.
E. Denotes those few which are native English.
F. Denotes those few kinds which are natives of France.
Most of all the rest are of the new Flemish kinds.
SECTION I.
NEW PEARS.— SUMMER.
D'AMANDE D’E/TE’. Thompson.
Large, pyramidal; color green and yellow, juicy and
good. September. [August ?],
D’ANANAS D’E’/TE’. Thompson.
Large, obtusely pyramidal; color brown, but red next
the sun, beurré and good. September. [August 7]
NEW PEARS. — SUMMER. 127
BELLE DE BRUXELLES. N. Duh. Nouv. Cours
Complet.
The young wood is large, short, gray in the shade, red
next the sun; leaves small, oblong ; fruit large, pyramidal,
its stalk on its summit; skin beautiful clear yellow, but
bright red next the sun; the flesh is white, fine, of an
agreeable flavor. The fruit is the largest and the most
beautiful of the season, which is early in August.
BEURRE’ D’AMANLIS. Thompson.
Large, obovate ; color brown and green ; beurre and ex-
cellent. Sept. [August ?]
BLOODGOOD PEAR. Mr Bloodgood. [A.]
The fruit 1s of moderate size and roundish form; of a
yellow color throughout, and somewhat russetted. The
stalk an inch long. A pear of superior quality, ripening
in July. This account is from Thomas Bloodgood, Esq.
of New York, firm of James Bloodgood & Co. of Flushing.
BURLINGHAME. Dr S. P. Hildreth. [A.]
A seedling raised by Mrs C. Burlinghame of Marietta,
Ohio. A fruit of medium size, surface smooth, with longi-
tudinal depressions ; of a yellow color, changing to rich
crimson next the sun. Flesh melting, white, very juicy,
sugary and delicious. Middle of July to the last of Aug.
CALEBASSE MUSQUE’E. Lindley.
This fruit is four inches long, irregular, broadly angular,
and knobby; its diameter three eighths of its length, com-
pressed below the middle ; the color deep yellow next the
sun, and partially covered with thin orange gray russet;
flesh breaking, a little gritty, juicy, very saccharine. This
pear will probably ripen the last of August with us.
COLMAR D’E’TE’. Annales d’Horticulture. [F.]
The tree resembles the Colmar, but its bark 1s always
creased ; it is a great bearer. A very good species, origi-
nated by M. Noisette and but little disseminated. August
and September.
*DEARBORN’S SEEDLING. [A.]
This pear originated at Brinley Place, the mansion of
the Hon. H. A. S. Dearborn, in Roxbury. A seedling of
1818. The tree is of vigorous growth ; the fruit of medi-
um size, rounded at the crown, and regularly diminishing
in a parabolic manner to the stalk, which is inserted in a
128 NEW AMERICAN ORCHARDIST.
small cavity; the skin is smooth, thin, green, speckled
with russet points, and a fawn colored blotch around the
stalk, which is short and curved ; the skin delicate yellow ;
the flesh very melting, and fully equalling in flavor the
once famous and delicious St Michael. The first fruit
was examined and thus named, by the committee of the
Massachusetts Horticultural Society, in August, 1831.
DE CANDOLLE. Thompson.
Middle sized, obovate; of a pale green color; juicy and
good. Sept. [August 1
DUQUESNE D’E’TE’. Thompson.
Middle sized; obtusely pyramidal; color brown or pale
green; beurre and good. Sept. [Augnst ?]
EARLY BERGAMOT. Pom. Mag. Lind. [F.]
A medium sized pear, of a green color, tinged at matu-
rity with yellow; streaked with brownish red next the sun ;
of a roundish form, flattened at its base; the flesh yellow-
ish white, very juicy, a little breaking and gritty, but very
rich and sugary. Ripe in August.
A new fruit sent by M. Thouin to the London Horti-
cultural Society in 1820. A most excellent early variety ;
an abundant bearer.
GREEN SUMMER SUGAR. Dr Willich. C.
Sucar Pear or HoyERSwERDA.
Sucar D’HoyERSWwERDA.
An excellent new fruit, of moderate size, raised from
the seed of the Green Sugar, (Sucre Vert) cultivated in
Lower Lusatia ; it is oblong, but arched towards the crown
of a grass green shade, spotted in every direction with
green and gray dots; the pulp is mellow, without gritti-
ness, and surpasses in taste all other summer pears. Its-
juice is of a vinous and subacid taste, decidedly superior,
at least in taste, to the Green Sugar. If it be suffered to
ripen on the tree it acquires a greenish yellow shade.
Ripe from the middle to the end of August, and it can be
preserved only a few weeks. ‘The tree bears fruit every
year ; and the wood remains sound in the severest winters.
INNOMINE/E. Dr Van Mons.
The fruit is very large, and from the contraction of the
short neck, it resembles the Frederic de Wirtemberg.. The
stalk is long, large and straight; the skin clear green, but
yellowish. at maturity, marbled with pale brown; flesh
NEW PEARS. — SUMMER. 129
delicate, melting, saccharine, with an agreeable perfume.
Although between a summer and autumn fruit, it does not
become mealy. — New England Farmer, vol. x. No. 7,
extract of an article written by Dr Van Mons, in the Revue
des Revues, inserted by the Hon. H. A. S. Dearborn.
*JULLENNE.
L’Arcuipuc b’E/rz!. Summer Beurre!. Syn. of Coxe.
Summer Doyenne/, erroneously. :
The tree grows upright and handsome ; it bears young
and most abundantly. The fruit is of medium size, in-
clining to obovate, tapering towards the stalk, which is
short; the skin is smooth, of a pale yellow color, with a
faint blush next the sun; the flesh is perfectly melting,
rich, and juicy. One of the most beautiful and valuable
fruits of its season, and deserving an extensive cultivation.
It ripens the last of August.
PASSANS DE PORTUGAL. Mianteay
Of medium size, obovate form, of a pale brown color;
juicy and excellent. August. A good bearer.
SABINE D’E’TE’. Lond. Hort. Trans. Lindley.
Raised in 1819, by Mr Sloffels, of Mechlin; named for
Mr Sabine. The form is pyramidal, terminating in around
blunt point at the stalk ; the color yellow, but “fine scarlet
next the sun; the whole surface smooth, regular, and pol-
ished ; flesh white, melting, juicy, and highly perfumed.
It ripens early in August. The young wood is slender ; it
bears abundantly.
SEIGNEUR D’E’TE’. Lond. Hort. Trans. Lindley.
This pear has been known many years in Flanders. It
is above the middle size, a blunt oval; of a fine orange
color, but bright scarlet next the sun, and marbled; the
flesh melting, free from grit; a rich and beautiful pear. It
ripens the beginning of September, and will probably ripen
here in August. ‘The tree is handsome and bears well.
VALLE’E FRANCHE. ‘Thompson. [F.]
De Vatte'e.
A middle sized fruit, of obovate form; of a yellowish
green color; juicy and excellent. A good bearer. Aug.
130 NEW AMERICAN ORCHARDIST.
SECTION II.
NEW PEARS.— AUTUMN.
In this section are included all those new varieties whose
period of maturity has not been ascertained.
ALEXANDRE DE RUSSIE. Lindley.
An uncommonly fine new fruit, above the medium size,
obliquely pyramidal, Bon Chretien formed, with an uneven
knobby surface; the stalk short, thick, depressed; of a
greenish yellow color, almost covered with cinnamon rus-
set; the flesh almost white, gritty, but tender and mellow ;
juicy, saccharine, with a slight musky perfume. It ripens
in October. [September ?]
ALTHORPE CRASSANNE. Mr Knight. [E.]
Middle sized, roundish; of a brown and green color,
beurre and excellent. Originated by Mr Knight, and sent
by him to Mr Lowell in 1832. He says “ this variety is very
excellent and rose flavored. This and the Monarque will
not be equalled by any other variety in your climate; both
grow rapidly and bear abundantly.” November.
* ANDREWS.
Amory, GiBson.
This fruit is large; of a form inclining to oblong, melt-
ing, and of most excellent flavor. It ripens in September.
*BARTLETT.
Wirurams Boy. Curetien. (E.)
The Bartlett Pear isso named for the gentleman in whose
garden it was found, Enoch Bartlett, Esq. of Roxbury,
one of the Vice Presidents of the Massachusetts Horticul-
tural Society. It has been by him, widely and _ liberally
disseminated. It is a very great favorite wherever known
and is undoubtedly an imported fruit. The tree and its
leaf are beautiful; they resemble those of the Williams
Bon Chretien; and the description of the fruit agrees so ex-
actly, that not a doubt can exist but they are the same.
The William’s Bon Chretien originated in Berkshire, Eng-
land, in 1796, and was subsequently extensively propagated
by Mr Williams near London —henceitsname. It seems
capable of sustaining its high character in a diversity of
climates. It flourishes at Malta. [See Williams’ Bon
Chretien. |
NEW PEARS. — AUTUMN. 131
BELLE ET BONNE. Pom. Mag.
ScuonE anv Gute, of Taschenbuch, Gracteusr, Thompson.
This very valuable variety was sent to the London Hor-
ticultural Society in 1826, by Messrs Baumann of Bollwil-
ler — and much as our autumn pears have been improved,
this ranks among the very best of them, being a delicious
bergamot of the best kind. This fine, new pear has been
erroneously cultivated in Europe, under the name of Charles
D’ Autriche, Belle de Bruxelles, and Bergamotte D’Cras-
sanne, which are distinct fruits. ‘‘A harvest pear, mag-
nificent, very large, globular, depressed, the stalk long ;
skin greenish yellow, but next the sun yellow, with spots
of russet; flesh white, sweet, exceedingly rich and agree-
able, perfumed. ‘The tree is very productive. September.”
LA BELLE DE FLANDERS. Pom. Mag.
Fremisa Bravuty of Pom. Mag.and Lind.
Boscu Boucue Novuve tte.
IMPERATRICE DE LA France. Britiiantr. Pom. Mag.
This new Flemish pear is of the first rank in quality ;
it is large, very beautiful, and bears abundantly; and will
without doubt, one day become a most important variety in
the list of cultivators. The fruit is large, [the engraving |
sent by Dr Van Mons is near four inches long and over
three inches broad ;] obovate, obtuse at the stalk ; greenish
yellow russet, but tinged with crimson red next the sun;
the flesh rather firm; yellowish white, sweet, rich, melting
and excellent. It must be gathered while it adheres yet
firmly to the tree to have it in the utmost perfection. It
ripens in October, and will keep a month or two. It may
ripen here in September.
BELLE LUCRATIVE. Lindley. Braddick. Thompson.
A beautiful new Flemish pear ; middle sized, roundish,
tapering to the stalk; of a pale yellow color; slightly rus-
setted, and red next the sun; flesk a little gritty, but soft
and mellow; very juicy, sugary, with a slight musky per-
fume. Early in October [September?] ‘Thompson calls
this a crisp pear, of middling good quality.
BELMONT. Mr Knight. Thompson. [E.]
A new large fruit, obovate in form, of a pale yellow or
brown color ; juicy and excellent for cooking. ‘The tree
is agreat bearer. Nov. [Oct.?] Raised by Mr Knight and
sent by him in 1832 to Mr Lowell. Mr Knight calls it
‘“‘ very excellent here in November.”
132 NEW AMERICAN ORCHARDIST.
BERGAMOTTE DES PAYSANS. Chey. Parmentier.
A middle sized pear ; the flesh is melting, and excellent
flavored. September.
BEURRE’ D’ARGENSON. Thompson.
A large pyramidal fruit, of a yellowish brown color ;
beurre and excellent. November. [October ?]
BEURRE’ DE BEAUCHAMP. Van Mons. Nouveau
Cours Complet d’ Agriculture, vol. xu. p. 127.
This fruit is nearly round; color yellowish green,
speckled; flesh almost white, half melting, having a pe-
culiar flavor which is very agreeable. It ripens in Novem-
ber. Thetree is very productive, says Van Mons, who
sent us the specimen.— Bosc.
*BEURRE’ BOSC. Van Mons. Nouveau Cours Com-
plet d’ Agriculture, vol, x11. p. 125.
The fruit is very long, terminated by a crown three in-
ches in diameter ; of a gray fawn color, but yellowish at
maturity ; the flesh white, melting, half buttery, excellent ;
ripe at the end of November. In its form and flavor, it
much resembles the Calebasse Marianne. Figured PI. 18,
of the Annales Generales des Sciences.—Bosc.
BEURRE’ COLOMA. Chev. Parmentier.
This new Flemish pear is of large size; the flesh melt-
ing; juice sugared, and of good flavor. It is ripe in
autumn.
BEURRE’ CRAPAUD. Thompson.
Middle sized, obovate ; color pale green: beurre and
excellent. October.
BEURRE’ CURTET. Van Mons. Annales d’Horti-
culture. [F.] |
The fruit is oval, rounded; its length three inches,
breadth the same; the skin is green, thin, striped, and
stained with red next the sun; the flesh white, melting,
full of sweet juice, quickened by an aromatic tartness,
peculiar to the Bergamots. Last of September to middle
of Oct.—New England Farmer, vol. x. No. 22, inserted
by Hon. H. A S. Dearborn. Obtained in 1828, by M.
Simeon Bouvier, an apothecary of Jodoine, who has dedi-
cated it toM. Curtet, a physician of Brussels.
BEURRE’ DELBEC@. Loudon, from Bull. Univer.
This is a new autumn pear, and is said to be a very su-
NEW PEARS.—AUTUMN. 133
nerior fruit. The tree is more lofty and of handsomer
form than any other variety. It was raised by Van Mons
from seed sown in 18138. |
BEURRE’ DUQUESNE. Chev. Par. Thompson.
A new Flemish pear, originated it is said by Van Mons.
Middle sized, of a pyramidal form; pale yellow, juicy and
good. Oct. Chev. Parmentier calls this a large pear.
BEURRE’ DUVAL. Chev. Par. Thompson.
A new Flemish pear, raised by M. Duval. Middle
sized; obtusely pyramidal; color pale green ; beurre and
excellent. November. [October?] Chev. Parmentier
calls this a large pear. ;
BEURRE’ KNOX. M. Van Mons. Lindley.
Large, oblong or obovate ; tapering to the stalk ; of ‘pale
green or yellow color, thinly russetted next the sun ; flesh
a little gritty, but mellow ; juice saccharine, but without
any peculiar flavor. October and November. Raised by
Dr. Van Mons, and sent by Mr Knight to Mr Lowell in
1823.
BEURRE’ ROMAIN. Nouv. Cours. Complet. Calvell.
The fruit is large, nearly round, flattened at the summit.
Of a yellowish green in the shade; slightly colored with
_ red next the sun ; the flesh is melting and exquisite ; but
must be eaten at maturity, as it becomes clammy soon
after. Beginning of September.—Bosc.
BEURRE’ DE SAINT QUENTIN. Annales d’Hor-
ticulture. [I’.]
The fruit is in form of the common Doyenné, not quite so
long, and larger in circumference ; demi beurre; well
calculated for large orchards, being a great bearer. Pro-
duced by M. Noisette.
BEURRE’ SPENCE. M. Van Mons.
This new Pear was raised by Dr Van Mons. It pos-
sesses a melting and delicious flesh, its taste inestimable
and according to some unrivalled. It ripens in Belgium
in September, and merits a distinguished place in our gar-
dens, according to Dr Van Mons,.and Mr Braddick.
BEURRE’ VAN MONS. Thompson.
Middle size; pyramidally formed ; skin russetted ; flesh
beurre, and excellent. November. [October ?]
12 :
134 NEW AMERICAN ORCHARDIST.
BEZI DE LOUVAINE. Van Mons. Nouveau Cours
Complet d’ Agriculture, vol. xi. p. 126.
The fruit is long, its transverse diameter two and a_half
inches ; skin a delicate green, but brown red next the
sun ; the stalk short; the flesh buttery, very agreeably
perfumed. It ripens in October. Figured Pl. 101, of the
Annales generales des Sciences.—Bosc.
BISHOP’S THUMB... Lindley.. Thompson.
RovussELInE (of some). Thompson.
Large, very oblong, or twice as long as broad. Dark
green, covered with iron russet, brownish red towards the
sun; flesh yellowish green, melting juicy, high flavored
and excellent; not handsome. October. [September. |
BLEECKER’S MEADOW. [A.]
A native fruit of small size, roundish form, of a yellow
color; the flesh, melting, juicy, sweet, musky, and of fine
flavor. A good bearer. October.
BON CHRETIEN FONDANTE. Lindley. Thompson,
A most excellent new Flemish pear. It is large, oblong,
regular in its outline ; the stalk short, stout ; mostly cov-
ered with deep cinnamon russet ; flesh yellowish white, a
little gritty, but rich and buttery, and full of a highly sac-
charine, rich flavored juice, resembling that of the St. Ger-
main. And of October to November. [Octcber?] The
tree is a great bearer.
*BOURGMESTRE.
A new Flemish pear, sé named in honor of the Cheva-
lier Joseph Parmentier, Bourgmestre. He describes it as
a melting and excellent fruit. We have seen specimens
exhibited by John Heard, Jr., Esq. of Boston, weighing
thirteen ounces, very large and beautiful, russetty yellow
in the shade, with a blush next tothe sun. ‘The form ob-
long, irregular, pyramidal or truncated. November to
December. The tree is great bearer.
BROOME PARK. Mr Knight. [E.]
Originated by Mr Knight, who describes it as, ‘a rath- -
er small but excellent variety.”” Scions were sent by him
to Mr Lowell in 1882.
BROUGHAM HALL. Mr Knight. [E.]
Described by Mr Knight as “‘ an excellent variety here.”
Originated by him. And sent by him to Mr Lowell in
1832. :
—s
“> *
Ce
NEW PEARS.— AUTUMN. 135
BUFFUM. [A.]
The tree is upright and handsome. A native fruit, high-
ly esteemed at Warren, R. I. The fruit is rather small,
oval ; color russetty yellow, but russetty red next the sun;
melting.; juice agreeable. September. :
CALEBASSE FONDANTE. Nouveau Cours Com-
plet d’ Agriculture, vol. xir. p. 124.
The fruit is very much lengthened, knobby ; of a uni-
form red color ; its flesh is melting, sugary, agreeable, so-
far as I could judge from the fruits sent me by Van Mons.
It ripens the beginning of October, and grows soft soon
after.— Bosc.
CALEBASSE MARIANNE. Nouveau Cours Con-
plet d’ Agriculture, vol. x1r. p. 128.
This fruit is very long ; about three inches in its trans-
verse diameter, rather narrow in its length; of an orange
color; the stalk is short; the flesh white, melting, very
sugary, and very perfumed. This is one of the best of all
pears. It very much resembles in its forma calabash.
The tree is thorny. ‘This pear is figured Pl. 49, of the -
Annales generales des Sciences. —E sc.
*CAPIAUMONT.
Brvrre pe Capiaumont. Casstomont, erroneously.
This new variety was raised by M. Capiaumont of Mons.
It was sent in 1823, by Mr Knight, to the Hon. John Low-
ell, and has been by him liberally distributed to all who
have applied. ‘his is the Capiaumont of the Pom. Mag.
of Lindley, of Mr Knight. ButI suspect not of Flanders,
or Thompson, or Van Mons. 'The tree is of vigorous and
upright growth, it comes early into bearing, and is very pro-
_ ductive; the wood is stout, of a yellowish color; the fruit
large, oblong, pyramidal, tapering to the stalk, which is
-situated on its summit. The eye is level with the surface :
of a yellow color, tinged with fine red, or a cinnamon next
the sun; the flesh yellowish, melting, buttery, very rich
and high flavored. A most delicious and beautiful fruit.
This excellent variety is said to be a great favorite in Eng-
land, and deservedly so in the vicinity of Boston. September.
*CAPSHEAF.
Haptey Pear? supposed.
A large pear of a globular form, inclining to turbinate ;
of an orange russet color ; melting, buttery, sweet, and rich
flavored. September and October. Highly esteemed where
136 NEW AMERICAN ORCHARDIST.
known and cultivated. A valuable pear, introduced here
by S. H. Smith, Esq. of Rhode Island.
CHAPMAN. Col. Carr. [A.] :
A seedling raised from the Petre. The tree grows vig-
orously and bears abundantly ; formed like the bergamot ;
the skin rough, greenish yellow ; the flesh juicy, of a spright-
ly, fine flavor. September.
COLMAR D’AUTOMNE. Thompson. Lindley.
Autumn Cortmar. Lindley.
A new Flemish fruit, obtusely pyramidal, irregular ; the
stalk depressed ; of a pale yellow or green color, thinly rus-
setted next sun; the flesh rather gritty, but mellow, or
beurre, with a sugary and slightly perfumed juice; an ex-
cellent fruit. Ripe the beginning of October. [Beginning
of September?] ‘The tree bears well.
*COLMAR SOUVERAIN.
A new pear, stated to have been raised by Van Mons.
Specimens of this fruit were sent in 1830, by Mr Prince
of the Linnean Botanic Garden, to the Massachusetts Hor-
ticultural Society. A large oblong pear, of a yellow rus-
set color, melting, juicy, and ofexcellent flavor. It ripens in
autumn. z
CUMBERLAND. S8.H.S., Esq. [A.]
This native pear is stated by Mr Smith, to be extraor-
dinary for its size and beauty; some specimens have
weighed near a pound. ‘The color is yellow or orange,
with a bright blush of crimson next the sun; the flesh is
rich, juicy and melting; little inferior to the old St. Mi-
chael. The origmal tree was first shown to him in 1830,
growing in Cumberland, Rhode Island. It is about thirty
years old, apparently hardy,and free from blight. Itripens
in autumn, and may be kept till into winter.
“CUSHING. Mr Downer. [A.]
This native pear originated about forty years ago on the
grounds of Col. Washington Cushing of Hingham, Massa-
chusetts. The fruit is of medium size, oblong, contracted
towards the stalk which is short; the skin smooth, light
green, but brownish red next the sun; the flesh whitish,
melting, and full of delicious juice, sprightly, and of first
rate excellence. The tree is a great and constant bearer ;
and although growing in an uncultivated pasture, it has
produced annually fourteen bushels of fruit. Season mid-
dle of September.
NEW PEARS. — AUTUMN. 137
DARIMONT. Lindley. Thompson.
A new Flemish variety; middle sized; obovate; of a
russetty color; melting, saccharine, musky, somewhat as-
tringent. September.
DEARBORN. Dr Van Mons.
Described by Dr Van Mons as a new pear, which ama-
teurs have pronounced exquisite, and which he has lately
so named in honor of the Hon. H. A. 8. Dearborn, presi-
dent of the Massachusetts Horticultural Society.
DELICES D’PHARDENPONT. Van Mons’ Cat. Thom.
Deticres D’Arprnponr. Lindley. N. Duh.
Dr Van Mons represents the Delices d’Hardenpont as
very large. The New Duhamel describes as follows,
the fruit, which was. sent to them from Brussels.—
“* Delices d Ardenpont. Raised by M. D’ Ardenpont, ama-
teur and proprietor near Brussels. Its height is three
inches, diameter the same; stalk fifteen lines. The skin
rather thick, smooth, green, but yellow at maturity; the
flesh white, nearly melting; juice pleasant, sweet, and
abundant. It ripens at Brussels fourth of November. |
*DIX. Mr Downer. [A.] 3
This very fine native pear originated in the garden of
Madam Dixin Boston. It sprung from the seed about 1812.
The tree is of medium vigor, the young wood is thorny. It
is very productive. The fruit large, oblong ; the skin rough,
thick, green, but yellow at maturity, witha fine blush on
the side exposed to the sun; the stalk short and situated
onits summit. Flesh melting, juicy, rich, and of fine fla-
vor, and is thought to be even superior to the St. Germain.
It ripens from the middle to the last of October, and bids
fair to be one of our very best autumn pears, for its beauty,
fine flavor and productiveness.
*DR HUNT’S CONNECTICUT. J. Prince, Esq.
The scions of this pear were received of Dr Hunt, of
Northampton, who received it from a friend in Connecti-
cus, without aname. “ The tree is of uncommonly vigo-
rous growth, and a great bearer. A beautiful pear, of a
good size, oblong form, yellow color, with a remarkably
short stalk ; tolerable for the table and excellent for cook-
ing in October.” A valuable and profitable variety for ex-
tensive cultivation.
12*
|
138 NEW AMERICAN ORCHARDIST.
DOYENNE PANACHE’. Hort. Trans. vol. vr. p. 177.
Formed like the Doyenne Gris; bright clear yellow,
faintly striped with green and red, with small brown dots.
The flesh is white, melting, sweet, and very agreeable.
DOYENNE SANTELETTE. Lindley. Thompson.
A new, fine, handsome pear, raised by Van Mons. Mid-
dle sized, pyramidally oblong, narrow at the crown; pale
green, thinly russetted; flesh white, a little gritty; juice
saccharine, with a slight musky perfume. Oct. [Sept.?]
DE RACHINQUIN. Annales d’Horticulture. [F.]. Vol.
1x. No. 22, of the N. E. Farmer, inserted by the
Hon H. A. 8. Dearborn.
‘‘The fruit is round, compressed; the skin rough and
brown like that of the Mons. Jean; flesh very melting, but-
tery and sugary, and high flavored. November and De-
cember. This variety merits dissemination for the beauty
of the tree, and the quality of its fruit. It grows in clus-
ters and was produced by M. Noisette.”
DOUBLE D’AUTOMNE. Lindley.
Fruit middle sized, round, in form of a Bergamot; the
dkin a cinnamon russet; flesh white, breaking, a little gritty,
but mellow, saccharine, very excellent, with a little per-
fume. A very handsome, new, and excellent pear. It
ripens in October. [Sept. 7]
*DUCHESSE D’ANGOULEME. [F.] Pom. Mag. Hort.
Frans. and various authorities,
ANGOULEME, Ducurss or ANGOULEME.
I have already, in another place, detailed the mode
practised by the most distinguished cultivators of France
during the last ages, in their attempts to raise improved
varieties of fruit from the seed, and the disastrous results.
By planting only the seeds of the very best fruits, they
seem to have indulged the expectation that nature might
thus be driven to infinite lengths. Nature, already ex-
hausted, seems to have reacted —they witnessed a retro-
grade. But nature alone, by a great effort, has sometimes
accomplished in that country, all that man by misguided
zeal, and false science, had vainly attempted. Such ap-
pears to have been the case in the Duchesse d Angouleme,
said to have been discovered growing wild in a hedge of ©
the Forest of Armaille near Angers, in the department of
Maine and Loire. It was there found in July, 1815, on
‘NEW PEARS. — AUTUMN. 139
the return of the Bourbons the second time to France.
Hence its name. ‘“ A pear of first rate excellence, the
finest of the late Autumn pears, it is not less remarkable.
and distinct from others in its appearance, in its irregular,
knobby surface. It arrives at a weight very unusual in
dessert pears. Specimens from the Island of Jersey have
been seen weighing twentytwo ounces. The form is
roundish, oblong, tapering towards the stalk, with an ex-
tremely uneven surface ; the stalk and eye deeply sunk ;
skin dull yellow, covered with broad russet patches; the
flesh rich, melting, very juicy and high flavored, with a
most agreeable perfume. ‘The trees are stated to bear very
early and with certainty ; it succeeds equally well on the
quince stock or pear.’”’ It will ripen here about the last of
October. Specimens of this fruit have been produced by
the Hon. John Lowell, and 8. G. Perkins, Esq. some
weighing a pound, and of very first rate quality. The tree
is a great bearer.
FIGUE DE NAPLES. Thompson.
Large, oblong, of a brown color, but red next the sun ;
beurre and excellent. The tree is vigorous. Nov. [ Oct. 7
FONDANTE VAN MONS. Thompson.
Middle sized, roundish ; of a pale yellow color, juicy and
excellent. November. [October ?]
FORME DE MARIE LOUISE. Mr Braddick.
This fruit was raised by Dr Van Mons, and Mr Braddick,
who received the variety from him, thus describes it. The
tree is hardy; it is more vigorous, the. wood is stronger
than the Marie Louise. The fruit is melting, it is of a
larger size, and of a flavor even superior to that excellent
variety. It falls early into fruit, and is an exceeding great
bearer. It ripens in October, and continues in eating for
six weeks. [See Marie Louise.| —Loudon’s Magazine.
FORME DE DE/LICES. Thompson.
Middle sized; obovate; of a yellow color, russetted ;
beurre and excellent. Oct.
*FOSTER. Dr Holmes. [A.]
A native, raised by Capt. Otis Foster of Winthrop, Me.,
from the seed of the old St Michael, planted in 1802.
The tree is very handsome, and extraordinary productive.
The fruit possesses the flavor and other valuable qualities
of this once favorite variety, but is larger and keeps better.
140 NEW AMERICAN ORCHARDIST.
FREDERIC DE WURTEMBERG. Van Mons.
Ror pe WurtTemBenre.
A very large pear, of great excellence, raised by Van
Mons, and named by him in honor of, and at the par-
ticular request of Frederic, King of Wurtemberg. Its
figure is five inches long, and four in diameter ; it is round-
ed at the base, very contracted towards the summit, which
is very narrow and pointed.
SRULTON, ¢ [A.]
The tree is a full and constant bearer. A fine native
pear, roundish turbinate; of medium size; the skin dark
yellow, russetted ; melting, juicy, sugary, and of delicious
flavor. It ripens the middle of September, and lasts a
month. ‘To have this fruit in perfection, it should be
gathered a little before its maturity, and ripened in the
shade. Raised from seed by Mrs Fulton of Topsham, Me.
It is highly deserving of cultivation.
GENDESEIM. Lindley.
The fruit is middle sized, pyramidal, little uneven in its
outline ; the skin yellowish green, covered with specks and
thin patches of gray russet ; flesh a little gritty, but mellow,
and fullof a saccharine, rich, and slightly musky juice.
A new Flemish pear, and a hardy and productive tree.
Ripe the end of September and beginning of October.
[Barly in September ?]
*GENESEE. Judge Buel. [A.]
A beautiful and excellent fruit, in form like the Passe
Colmar but of larger size. Flavor somewhat like the old
St Michael. Sept.
*¥GOLDEN BEURRE’ OF BILBOA.
I have adopted this name for a superior fruit, which was
exhibited at the Massachusetts Horticultural Society, in
October, 1831, by Mr Hooper of Marblehead, the produce
of a tree imported from Bilboa in Spain. A new Spanish
fruit, of medium size, very oblong, rounded at the crown,
contracted towards the summit; of a fine bright golden
hue, interspersed with patches of golden russet ; perfectly
melting, juicy, rich, and of the finest flavor. A beautiful
fruit, a great bearer, and highly deserving extensive culti-
vation.
*GORE’S HEATHCOT. [A.]
A native pear, a capital variety, which deserves to be
~
NEW PEARS. —- AUTUMN. 141i
ranked with the Seckel and Bartlett ; raised by Mr Heath-
cot on the farm of the late Gov. Gore, from the seed planted
in 1812. The tree is remarkably upright and handsome
in its growth; the young wood is red and thorny. The
fruit is rather large; its diameter is three fourths of its
length ; contracted towards the stalk ; of a fine yellow or
straw color, tinged with red next the sun; the flesh is rich,
melting, and of most excellent flavor. It is a constant
bearer, and the young tree produced in 1831, five bushels
of pears according to Mr Toohey, who has introduced this
pear to notice. Jt ripens in September, and is highly de-
serving of cultivation.
GROSSE ANGLETERRE DE NOISETTE. — [F.]
Bon Jard.
This new variety was obtained from seed by M. Noisette.
It is larger and later than the Beurre d’ Angleterre.
GROS DILLEN. Hort. Trans. Lindley.
Ditten. Lindley.
A new Flemish pear, received of Dr Van Mons in i817.
* Fruit large, ovate, irregularly turbinate; about three and
a half inches long, and three inches in diameter; eye fiat;
stalk short and thick; skin yellowish green, slightly
speckled with brown; flesh white, with a slight musky
flavor, and very little core. Ripe early in October, and
will keep a few weeks. A fine buttery pear of the first
order, and very handsome.
GRUMKOWER WINTERBIRNE. — Lindley.
The fruit is of medium size ; smooth, pale green. Nov.
and Dec. [Oct. and Nov.]
HACON’S INCOMPARABLE. Lindley. [E.]
The fruit is middle sized, turbinate, irregular; slightly
angular near the crown; the stalk stout; skin rugose; pale
yellow, mixed with green, partially covered with orange
russet; the flesh yellowish white, slightly gritty, but very
buttery and melting; juice abundant, very saccharine, ex-
tremely rich, and possessing a high musky and perfumed
flavor. A very valuable and excellent pear, raised by Mr
James Gent Hacon, of Downham market, in Norfolk. The
tree sprung from seed in 1814. It bears abundantly and
may justly be considered one of the best pears ever raised
in England. November and December.
142 NEW AMERICAN ORCHARDIST.
*HARVARD. [A.]
L’E/pERGNE, former name.
This fine native pear origmated- in Ca mbudads Mass.
The tree is of vigorous, upright, and handsome growth,
and thorny. The fruit above medium size, oblong, swoll-
en at the crown; contracted towards the stall. which is
inserted in a cavity ; of a russetty yellow color, tinged next
the sun with russetty red; the flesh white, juicy, melting ;
flavor like the combined . flavors of the Seckle and Jargo-
nelle. ‘The tree comes slowly into bearing, but afterwards
bears abundantly. It is ripe by the middle of ae
Highly prized in the Boston markets.
HAZEL... Hort. Trans. vol. vu. P. 310. Lindley.- [E.]
A small fruit, of a yellowish color and speckled; of an
oval, turbinate form; the flesh white, juicy and pleasant.
Season end of October to end of November. A Scotch
fruit, and said to be extensively cultivated in Scotland for
its good quality and abundant preduce.
HENRI QUATRE. Lindley. Thompson. Van Mons.
Henry Fourtnu. Ibid.
A new Flemish pear, raised by M. Witzhumb. The
tree is a good bearer.- Middle sized, pyramidal, oblique at
the crown; pale yellow mixed with green, but orange
brown next the sun; flesh pale yellow, a little gritty, but
very tender and melting ; juice. abundant, highly sacchar-
ine, with a slight musky perfume. A very excellent pear ;
it ripens the end of September and will keep a few weeks.
[Early in September 7]
HENRI VAN MONS. Dr Van Mons.
New England Iarmer, vol. x. No. 7. Inserted by the
_ Hon. H. A. 8S. Dearborn, from the Revue des _ Revues ;
written for that periodical, by Dr Van Mons.
The fruit is very large ; contracted in proportion to its
length, and swollen about one third of its height ; but the
largest fruit often assumes a cylindrical form. The skin
is smooth ; of a greenish yellow, but brilliant red next the
sun. ‘The flesh is tender, buttery, sweet, slightly mingled
with acid, which renders it very agreeable. It is an ex-
cellent autumn fruit, and its true pear flavor should make
it in great demand. Named in honor M. Henri Van Mons
of Brussels.’
/
NEW PEARS.—AUTUMN. 143
JOHONNOT. [A.]
Originated by George S. Johonnot, Esq. of Salem. It
first bore fruit in 1823 ; a medium sized fruit of irregular
form; the stalk very short and thick ; the skin very thin,
of a dull yellowish brown hue ; of good flavor. September.
LA COLOMA. Van Mons. Nouveau Cours Complet
d’ Agriculture, vol. vir. p. 127.
The fruit is fediam sized, oval, but swelled in the mid-
dle ; the color yellowish green, but yellow at maturity,
which is in November ; flesh melting, perfumed, and very
agreeable, judging from the specimens of fruit sent us by
Van Mons from Brussels.— Bosc.
LINCOMMUNICABLE. Lindley.
INCOMMUNICABLE.
The fruit is medium sized, oblong, pyramidal, compress-
ed towards the stalk, which is stout and short ; of a grass
green color; flesh yellowish white, a little gritty but melt-
ing ; juice saccharine, witha slight musky perfume. A
new Flemish variety ; it bears well and regularly, as a
standard at Chiswick. Ripe middle to the end of Oct.
LA VANSTALLE. Van Mons. Nouv. Cours Complet.
The fruit is perfectly pyramidal ; high colored with red,
of a medium size ; the flesh becomes insipid, and finally
soft ; it keeps till the middle of October. I did not find
this fruit so excellent ; it is however, better than the Doy-
enne, [St Michael.]—Bosc.
LODGE. Col. Carr. [A.]
A new seedling raised in the neighborhood of Philadel-
phia. A tolerably large pear, of a brown color; melting,
juicy, and of delicious flavor ; ; thought by some to be su-
perior to the Seckel. It ripens early, but keeps well; and
is thought to be highly deserving of general cultivation.
LOUISE BONNE DE JERSEY. Thompson.
Large pyramidal ; color brownish green, but next the
sun brownish red. Buerre and excellent. Superior to the
Louise Bonne. October. [September 2]
MARIE LOUISE. Pom. Mag. Van Mons. Thompson.
Marie Curetien. Thomson.
A new and most superior variety, originated by the Abbe
Duquesne. The tree bears abundantly. The fruit is ob-
long, tapering towards both ends. ‘The size varies from
medium to large; stalk an inch long ;’skin nearly smooth,
X : ay
144 NEW AMERICAN ORCHARDIST.
yellowish green, interspersed with patches of cinnamon
colored russet ; the flesh white, exceeding juicy, melting,
buttery, and rich. It ripens in October and keeps till
November. [September. October, here?] The English
writers are evidently mistaken, who have confounded this
fruit with the Forme de Marie Louise ; as the last was so
called after the Marie Louise, from a similitude of
form. In Dr Van Mons’ catalogue for 1823, there are
more than one unnamed sorts called, Forme de Marie
Louise—more than one Forme de Napoleon—and at
least twenty unnamed varieties called Forme de Doyonne.
See Forme de Marie Louise. Scions of this variety
were sent by Mr Knight in 1823, to Mr Lowell.
*NAPOLEON. Pom. Mag. Van Mons.
Mer/partte. Hort. Soc. Cat.
Sauvacron Liart of some, according to Van Mons.
Cuarites D’Aurricue, and Sucre Dore. Thompson.
This new and excellent variety was raised by M. Liart.
Mr Braddick has stated that he found the Napoleon in
every good collection on the continent; also the Marie
Louise. ‘This variety was sent in 1823, by Mr Knight, to
the Hon. John Lowell. The fruit is large, in form of the
Colmar, contracted in the middle; stalk half an inch
long, slightly depressed ; the skin smooth, bright green,
but at maturity pale green; flesh very melting, with a
most unusual abundance of rich agreeable juice. It ri-
pens with us in September. This variety is stated to be a
great bearer, and to succeed equally upon the pear or
quince stock.
*NAUMKEAG. Mr Manning. [A.]
This pear was lately originated in Salem, by George
Johonnot, Esq., and derives its title from the ancient In-
dian name of that town. The fruit is nearly round, or
roundish oblong ; the stalk long; of a yellowish russet
color ; a valuable pear, and a great bearer. Ripe in
autumn.
NOIR GRAIN. Bon Jard.
A pear of medium size, extremely productive and
highly esteemed in Flanders. Ripe in September.
PARMENTIER. Thompson.
Middle sized, obovate, striped with bright red buerre
and excellent. October. [September ?]
NEW PEARS.—AUTUMN. 145
PITFORD PEAR. Mr Knight. [E.]
‘A rich melting pear, season November.’ Originated
by Mr Knight, and sent by him in 1832, to Mr Lowell.
*PRINCESSE D’ORANGE. Pom. Mag.
PrincEssE ConquettEe. Thompson.
The fruit is roundish turbinate, the size of the White
Doyenne [St Michael;] the skin bright reddish orange
russet; flesh yellowish white, sugary and rich ; in some
seasons perfectly melting, but occasionally a little gritty.
From its great beauty, as well as the good quality of the
fruit, this variety is highly recommended to notice, as a
valuable autumn pear, ripening in October. Raised by
the Comte de Coloma in 1802. Fine with Mr Manning.
PRINCE’S SAINT GERMAIN. [A.]
Raised by William Prince, Esq., proprietor of the Lin.
Botanical Garden, Flushing, from the St Michael and St.
Germain. The fruit is rather large, oblong, regular in
form ; yellow, covered with thin russet, melting and of ex-
cellent flavor. It ripens in autumn and will keep till win-
ter. ‘T’he tree is said to bear well.
POIRE D’ANANAS. London.
One account describes the Poire d’Anans as of medium
size, very handsome, melting, with a fine pine-apple flavor,
[hence its name,| ripening in November, and considered
in Belgium as one of their very best kinds.
POIRE DE LOUVAINE. Lindley.
The fruit is middle sized, pyramidal, uneven on its sur-
face ; of a dull green color, mixed with yellow, and spots
of russet ; the flesh very tender, slightly gritty, and full of a
rich, very saccharine, musky juice. A very excellent pear,
and hardy tree; it highly deserves cultivation. Ripe the
beginning of October, and fine to the end. In our climate
this fruit may ripen a month earlier.
POIRE NEILL. Lindley.
This fruit is sometimes nearly four inches long, and three
and a half inches in diameter ; pyramidally turbinate, ta-
pering to the stalk ; sometimes obliquely formed ; the stalk
is short and obliquely inserted ; the skin pale yellow, inter-
mixed with green, and mottled with thin gray russet ; flesh
white, a little gritty, but very soft and mellow, abounding
with a saccharine and slightly musky juice. A very fine
13
146 NEW AMERICAN ORCHARDIST.
and handsome new pear from Flanders, so named in honor
of Mr Neill. Ripe the beginning of October, and good
to the end. [September?] The tree is a great bearer.
RAYMOND. Mr Manning. [A.]
A middle sized pear, a little oblong, contracting towards
the stalk ; of a greenish yellow color, and good flavor. It
is expected this may prove a valuable fruit. Raised by
Dr Joseph Wight, of Raymond, Me.
REINE DES POIRES. Thompson.
Large, obtusely pyramidal; color yellowish green, but
red next the sun; flesh breaking and good. October.
[September?] A great bearer. It does not, however,
merit its name.
RICHE DE’POUILLE. Lindley. Lond. Hort. Trans.
Ricue p’Appole.
This pear resembles the St Germain in size and shape.
It is large, cblong, the eye prominent; tapering to the
stalk, which is rather thick and long ; the skin clear citron
yellow, covered with numerous asperities, and rough like
the orange or lemon, and tinged with scarlet next the sun ;
the flesh is white, melting, not perfumed, but sweet and
very pleasant. A new variety, ripening late in autumn or
winter ; it succeeds on the quince or pear.
*SAINT GHISLAIN.
This variety was raised in Belgium by M. Dorlain. A
very superior fruit, of medium size; pyramidal or turbinate
in form; the stalk on its summit, and fleshy ; pale green,
changing to pale yellow ; flesh juicy, beurre, rich, sacchar-
ine, peculiar and very delicious. Ripe from the middle of
Sept. to end of Oct. Introduced by 8. G. Perkins, Esq.
*SECKEL. [A.]
A most delicious pear, of a size varying from small to
medium ; of an obovate form; the color varying from yel-
lowish to brownish russet, but generally red next the sun ;
of a melting, spicy, and most extraordinary rich and de-
licious flavor. In this respect, it is, by some, supposed
to exceed any other native fruit. It ripens the middle of
September, and lasts till the middle of October. The
tree is of moderate growth and extraordinary productive ;
the fruit grows in clusters, and is recommended as indis-
pensable in every good collection. Dr Hosack has stated
that this variety was first introduced to notice near Phila-
NEW PEARS. — AUTUMN. 147
delphia about 70 years ago. It was found either on the
grounds of Mr Seckel or Mr Weiss.
SERRURIER D’AUTOMNE. Annales d’Horticulture.
New England Farmer, Vol. 1x. No. 22, inserted by
the Hon. H. A. S. Dearborn.
‘* M. Van Mons says the tree is tall and majestic ; the
leaves small, elongated and appositely formed.” The fruit
is very large, oblong, obtuse at both ends; the skin of a
delicate green, it becomes yellow at maturity. The flesh
is white, tender, melting, full of a very abundant sugary
juice. The epoch of its maturity is towards the end of
October, and it may be preserved three weeks. Produced
by M. Van Mons.
*SIEULLE. Bon Jard. 1828. [F.]
Raised by M. Sieulle, at the seat of the Duc de Choiseul
at Praslin. It first bore fruit in 1815. The fruit is of me-
dium size, globular form, flattened at the ends, but swollen
towards the base, and slightly red next the sun; flesh half
melting; juice sweet, rich, abundant, and agreeable. It
ripens in October and November. ‘The tree is vigorous
and productive.
STRIPED BON CHRETIEN. N. Duh.
Bon Curetien Panacuel. Ib. Pl. 115.
Introduced by M. Vanieville, from Metz, in 1810. The
tree comes early into bearing, the young wood is striped ;
the fruit is very large and formed like the winter Bon Chre-
tien, irregularly striped with yellow on a green foundation ;
the flesh almost melting, sweet, and very agreeable in its
raw state. This interesting species merits to be extensive-
ly multiplied.
*SUMMER FRANCREAL. Pom. Mag. p. 106.
Gros Micer p’E/rr!. Ib. Francreat v’E!re!. Diel’s Pom.
Fonpante. Knoop’s Pom. France Cannen. Ib.
PREBLE’s BEuRRE!?
Rather large, turbinate, pale yellowish green ; the stalk
short and thick ; the flesh white, firm, juicy, buttery, melt-
ing, rich and excellent. ‘The tree isa great bearer. Sept.
[Aug?] The trees of the last synonyme grow compact ;
the leaves are downy beneath. A fine productive variety.
SUPER FONDANTE. Thompson.
Middle sized ; obovate ; of a pale yellow color; beurre
and excellent. It resembles the White Doyenne. Oct.
[September ?]
148 NEW AMERICAN ORCHARDIST.
THOMPSON’S. Thompson.
Middle sized, obovate; of a pale yellow color, beurre
and excellent, with the flavor of the Passe Colmar. Nov.
[Oct. 7]
TILLINGTON. Lond. Hort. Trans. [E.]
A new variety, raised by Mr Knight, and sent by him in
1822 to the Hon. John Lowell. Middle sized, turbinate,
rounded at the crown; the stalk short, fleshy ; color dull
brick dust red next the sun, the whole russetted. The
flesh white, nearly beurre, a little gritty; sweet, rich,
though not very Juicy. November.
*URBANISTE.
Bevurre! pu Ror, of some.
A new and most superior variety raised by the Comte de
Coloma of Malines. The fruit is rather large and oblong ;
pyramidally ovate; very regular; the eye shghtly depress-
ed ; the stalk an inch long, moderately and obliquely sunk ;
color pale green, inclining to yellow, small gray patches of
russet dispersed over its surface. ‘The flesh white, but
reddish yellow next the core, which is large and a little
gritty ; it is quite melting, juicy, and very sweet, with a
little perfume. This variety was sent by Mr Knight to the
Hon. John Lowell in 1823, and has been by him liberally
disseminated. It proves, with us, one of the very finest
and most valuable of autumn pears. It ripens the middle
of September and keeps till December. A tree imported
from France, in 1822, by John Prince, Esq. of Roxbury,
under the name of beurre du Roi, and on a quince stock,
has proved a most excellent bearer, and a very first rate
fruit. The tree, the leaf, and the fruit, are evidence that
it is no other than the Urbaniste; its legitimate title hav-
ing been suppressed in France ; and a new one usurped in
honor of Charles X.
*WASHINGTON. [A.]
A medium sized native pear, of an oblong form, much
compressed towards the stalk; very melting and of deli-
cious flavor. Thus it is described by Mrs Griffith of
Charlieshope, N. J. who has sent this variety to Mr Par-
sons. Autumn. The fruit produced in 1834 by Mr Lowell
and Mr Manning is fine.
*WILKINSON. S.H.S8., Esq. Mr Downer.
This new and fine native pear, originated in Cumberland,
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NEW PEARS. — AUTUMN. 149
R. I., on the farm of Jeremiah Wilkinson, brother to the
celebrated Jemima Wilkinson, and was introduced here
by Stephen H. Smith, Esq. of Providence, in 1829, and
was so named by the Committee of the Massachusetts Hor-
ticultural Society. The tree is healthy and a good and
constant bearer; the size and form are those of the St
Michael; the skin dark yellow, with a brownish blush next
the sun; the flesh is whitish, melting, flavor very peculiar,
with a delicious sugary juice, sprightly and pleasant ; hay-
ing distinctly the flavor of the rose and aroma. Season
October and November.
WHITEFIELD. Thompson.
Middle sized, oblong; of a brown or yellow color ;
beurre and excellent. The tree isa great bearer. Nov,
[October 1]
WILLIAMS. [A.]
This new variety originated on the farm of Aaron
Davis Williams, Esq., in Roxbury, Mass., and is stated to
be a good bearer. It israther below the medium size;
turbinate ; the color yellow with a deep blush next the
sun; it is melting, juicy, and exceeding fine flavored.
The tree is stated to be a good bearer. September.
WILLIAMS’ BON CHRETIEN. [E.]
BartTLetTr.
The fruit is large irregular, pyramidal, or truncated.
The eye on the summit, the stalk gross and fleshy ; skin at
maturity, yellowish, mixed with russet brown, tinged with
red next the sun. Flesh whitish, tender, delicate; juice
sweet, abundant, and agreeably perfumed. Sept. The
Bartlett Pear proves identical with this, which see.
WORMSLEY GRANGE. Mr Knight. Thompson. [E.]
A new variety, originated by Mr Knight, and sent by
him in 1823 to the Hon. John Lowell. Middle sized, ob-
long, of a yellow brown color, beurre and excellent. Oct.
Mr Knight describes it as a first rate variety, requiring to
be gathered before it is quite ripe. The lapse of ten
years has not yet satisfied us that this English variety will
answer in our warmer climate.
13*
150 NEW AMERICAN ORCHARDIST.
SECTION III.
WINTER FRUIT.
BEURRE’ D’AREMBERG. Pom. Mag. Thompson.
Loudon. Knight. Annales d’ Horticulture.
Porre D’AREMBERG.
Duc D’AREMBERG. According to the Pom. Mag.
Cotmar DEscuamps.
Bevere! Des OrpHeines, of Deschamps.
The English writers especially, speak of this new Flem-
ish pear as the very best of all known,—‘‘ The prince of
pears.”—One of the greatest bearers, coming early into
bearing, and keeping well. It has been confounded with
the Gloux Morceau, another fine pear, but larger. Mr
Knight sent the variety in 1822 to the Hon. John Lowell,
and it has been by him liberally disseminated. It was
raised by the Abbe Deschamps, in the garden of the Hos-
pice des Orphelins at Enghein.. Deschamps at first called
it Beurre des Orphelins, and M. Van Mons soon after
named it Beurre D’Hardenpont, and finally Beurre
D’ Aremberg. The Pomological Magazine thus describes
the tree and its fruit. Wood deep yellowish brown, sprink-
led with gray spots; leaves middle sized, ovate oblong, of
arich dark green color. The fruit is large, turbinate ;
the skin of a delicate pale green, dotted with russet, which
becomes a deeper yellow at maturity; the flesh whitish,
fine, very juicy, perfectly melting, without any grittiness,
and of a very extraordinary rich, sweet, high flavored
quality. It will keep till March, and is truly characterized
in the Horticultural Transactions, as deserving to be placed
atthe head of all pears in cultivation. It isa great bearer
either ona quince, or asa standard.
BEURRE’ DE BOLWILLER. Thompson.
Middle sized, obovate; of a beautiful green color, beurre
and good. December and January.
*BEURRE’ DIEL. Pom. Mag.
DorotrHure!’ Royate of Van Mons, according to Lindley.
Breurre! D’Yerie. Lind. Porre pr Merton. Ib.
Brurre’ Royate. Pom. Mag. DieEi’s BuTTERBIRNE.
Gros Ditten, according to Thompson.
This noble pear was raised by Van Mons and so named
in honor of Dr Augustus Frederic Adrian Diel. Its great
NEW PEARS. — WINTER. 151
merit, independent of its excellence, is its fertility. It is
of the first rank among dessert pears. The tree is of
vigorous growth. The fruit when in perfection is four
inches long, and three inches broad ; it is much swollen a
little above the middle, going off to the eye either abruptly
or gradually, and tapering straight to the stalk, without any
contraction of the figure, which is much like the Bon Chre-
tien, but without the protuberances. The skin at maturity
is bright orange, with little trace of russet; its dots sur-
rounded with red ; the eye in a deep cavity, surrounded by
knobs; the stalk strong, one and a half inches long, in a
deep narrow cavity ; the flesh clear white, a little gritty
towards the core, but perfectly tender, melting, juicy, with
a delicious, rich, saccharine, aromatic flavor, without any
perceptible acid ; the core small, the seeds usually abortive.
This noble fruit, from the specimens here exhibited, bids
fair to become one of our most valuable of all varieties.
BEURRE’ RANCE, of Van Mons. Of the French.
Lond. Hort. Trans. Pom. Mag.
Harpenpont pu Printemps. Brurre! Epine.
This new variety was raised at Mons, by the late Coun-
sellor Hardenpont. It is described by Dr Van Mons, as
being the best of the late pears, keeping till May. Mr
Knight, in 1823, sent this variety to the Hon. John Lowell.
The tree is vigorous, and a good bearer after a few years;
the growth is straggling, the shoots sometimes growing
pendulous. ‘The fruit is middle sized, oblong, tapering to
the stalk, which is long and slender; the skin deep green;
flesh green, melting, having a delicious, rich flavor, with
very little acid ; it shrivels in ripening.
BEURRE’ WITZHUMB. Van Mons. Nouveau Cours
Complet d’ Agriculture, vol. x1. p. 126.
The fruit is oval, knobby, three and a half inches in di-
ameter ; skin rough, green, brownish red or dark brown
next the sun; flesh white, semi-transparent, melting, per-
fumed. Itripensin December. This beautiful and excel-
lent pear is figured Pl. 105 of the Annales generales des
Sciences. — Bosc.
BERGAMOTTE PENTECOTE. Van Mons. Nouv.
Cours Comp. Bosc.
Not tHe Easter Bevreel.
The fruit is very large, three inches in its transverse di-
152 NEW AMERICAN ORCHARDIST.
ameter, and more than a pound and a half in weight;
swollen ; a little striped; green, washed with dusky fawn,
red next the sun, and speckled with brown; umbilicate ;
stalk short and thick; flesh white, green or yellow, melt-
ing, slightly acid. It is sometimes preserved eight months.
*BEZY-VAET. Dr Van Mons. New England Farmer,
vol. x. No. 7. Extracted from an article, written by
Dr Van Mons in the Revue des Revues ; inserted by
the Hon. H. A. 8. Dearborn.
Bezy pre Saint Vaest, according to Dr Van Mons.
“The Bezy-Vaet, according to tradition and from the
name which it bears, was probably obtained by the late
Abbe Saint Vaest, or had been disseminated by him. The
fruit belongs to the sub-species of Rousselets ; its size and
form are those of the Colmar ; ground deep green, blotch-
ed with purple, and stained in spots of rusty red; flesh
both melting and buttery, slightly yellow, it abounds in
sugar, and exhales a perfume which cannot be compared
to the aroma of any other fruit. The period of its maturi-
is December and January, but it can be prolonged by
gathering the fruit fifteen days earlier than usual. It is
superfluous to add that it is worthy of being received by
amateurs. Specimens of superior fruit of this name, were
exhibited by Mr Downer, Nov. 1854.
CARDINALE. N. Duh. Pl. 62. [F.]
Porre D’Amirat, of M. Hervy. Apmrrat.
A superb, oblong pear, of a pyramidal form, with a well
rounded base; yellow in the shade, but beautiful red next
the sun; flesh white, half melting, coarse grained, very
juicy, sweet and agreeable. It keeps till March; it is em-
inently beautiful, and deserves to be better known.
CHAPTAL. N. Duh. Pl. 333. [F.]
This new pear, dedicated to Comte Chaptal, Minister of
the Interior, was obtained by M. Hervy in 1800. The tree
resembles a wild pear; the fruit is very large, turbinate,
ewollen ; skin smooth, green, but at maturity yellow, with
a slight blush next the sun. The flesh is breaking, but
Calvel has described it as half melting ; the juice abun-
dant, sweet, slightly acid, and perfumed. This handsome
pear keeps till April and May ; it is excellent cooked.
COLMAR DEWEZ. Loudon, from Bull. Univ. 1825.
This pear lately originated in the vicinity of Brussels, is
said to contain arare assemblage of extraordinary qualities .
NEW PEARS. — WINTER. 153
the flesh is white, tender, and exquisitely melting ; the
juice abundant, mild, and of an elevated, agreeable per-
fume, equal to the Hardenpont d’Hiver, improperly called
Beurre d’ Hiver.
COLMAR SABINE. Van Mons. Nouv. Cours Complet
d’ Agriculture, vol. xar. p. 133.
The fruit is oval, oblong, tapering to the stalk. Its di-
ameter two and a half inches; of medium size; the color
beautiful green, dotted with brown; stalk long, the eye
rather deep ; the flesh white, buttery, very sugary, not at
all musky. Itdoes not ripen till spring. Figured vol. im.
PI. 30, of the Annales generales des Sciences Physiques. —
Bose.
COLMAR VAN MONS. Nouveau Cours Completd’ Ag-
riculture,vol. x1. p. 133.
Fruit pyramidal, yellow, with fawn colored points; of
medium size; the flesh half breaking, sugary, very agreea-
ble; it ripens in January, and will keep two years, accor-
ding to Van Mons. Ihave eaten of this fruit. The tree
is extremely productive. — Bosc.
DOWNTON. Thompson. [E.]
Middle sized ; pyramidal ; color yellow and brown ; juicy
and excellent. January and February. A great bearer.
Originated by Mr Knight, and sent by him in 1828 to the
Hon. J. Lowell.
DUCHESSE DE MARS. Chev. Parmentier.
A large meiting pear of good flavor, ripening in March.
The Duchesse de Mars which Mr Thompson describes as
of a yellow brown color, middle size, obovate, beurre and
excellent, may be wrong, as it ripens not in March, but
November.
*EASTER BEURRE’. Pom. Mag.
BerGAaMOTTE DE LA PrEntecoTtE, but not of Parmentier or Dr
Van Mons.
Bezt CHAUMONTELLE TRES GROS, of M. Stoffels.
Breurre D’Hiver pe Brvuxetes, of the Taschenbuch.
Doyenne D’Hiver, of some according to the Pom. Mag.
Cannina, according to Thomson. Sxrieneur D’Hiver, Ib.
DoyeENNeE D’Hiver, lb. Doyennre pe Printemps, Ib. Poirier pe
PacaqueEs, Ib.
This fine new fruit probably originated in Flanders. It
is not to be confounded with the Easter Bergamotte, a good
154 NEW AMERICAN ORCHARDIST.
but inferior fruit. ‘“Ofall the very late keeping pears,
this is decidedly the best [for England.| ‘The fruit is
large, roundish oblong, broadest towards the eye; stalk
short, thick, deeply inserted ; green, but yellow at maturity,
with specks of russet brown; the flesh yellowish white,
perfectly buttery and melting, and extremely high flavored.
it isa most profuse bearer ona quince stock. It ripens
from November to May. This variety bore abundantly at
Mr Manning’s in 1833, and promises to become one of our
finest winter fruits.”
YLEMISH BON CHRETIEN. Lindley.
Bon Curetien Turc.Thomp. Bon Curetien pe Novuvette,
Ib. Bon Curetien pe Vernot, Ib.
Very large, its transverse diameter three inches and an
half; oblong, turbinate, yellow at maturity, but russetted
next the sun; flesh yellowish white, breaking, but meilow
at maturity; juice saccharine, slightly musky, perfumed.
A very fine new Flemish pear; it succeeds on the quince.
November to January. But Mr’Thompson describes it other-
wise, as obovate, crisp, good for cooking, Jarge, a great
bearer.
FONDANTE DU BOIS. Thompson.
Middle size; obovate; color green and yellow; juicy
and excellent. It resembles the Passe Colmar. Decem-
ber to February.
GARNONS. Thompson.
A large fruit, of an oblong form; of a greenish yellow
color; beurre and excellent. January.
GLORIA. Mr Knight.
Coimar bD’Hiver. Former name.
A name implying all that is excellent. A variety sent
by Mr Knight in 1823 to the Hon. John Lowell. He thus
described it—‘‘ Shape varying from nearly globular to
pear shaped ; color yellowish green. A melting pear of
first rate excellence and very productive. Season January.”
Specimens of this fruit, perfect in form and exterior, were
produced by Mr Parsons in 1831, but it cannot yet be rec-
commended, except for further trial.
GLOUT MORCEAU. Hort. Trans. Lindley. Knight.
Kron Printz Ferpinanp, according.to Thompson.
Breurre Harpenpont, Ib. Harpenront p’Hivenr, lb.
Mr Knight describes the Glowt Morceau, as “a very large
NEW PEARS, — WINTER. 155
Belgic variety of great excellence.’ Mr Thompson adds to
all this, that ‘it is agood bearer, hangs long on the tree,
which is hardy, an excellent beurre pear.” Large speci-
mens measure four inches long, and three and a half in
diameter. Much like the D’Aremberg in form, but larger,
more oval, not so turbinate; the stalk an inch long and
rather deeply inserted ; the eye deep in an uneven hollow ;
the skin is pale, dull olive green, inclining to yellow; cov-
ered with russetty specks, and round the stalk russetty
blotches. Flesh whitish, firm, very juicy, but a little gritty
atthe core. A beautiful and fine variety. Ripe in Novem-
ber and will keep till March.
GRANDE BRETAGNE DOREE D’HIVER. Thom.
A variety procured by Mr Braddick of M. Stoffels of
Malines and pronounced excellent by him and Mr Loudon.
Mr Thompson describes it as a medium sized fruit, russet-
ted, and russetty red next the sun; pyramidal; beurre and
excellent. October to December.
ICKWORTH. Mr Knight. [E.]
‘‘ Melting, rich, rose flavored.””’ Marchand April. This
new pear was originated by Mr Knight, and scions were
sent by him in February, 1823, to Mr Lowell and the Mas-
sachusetts Agricultural Society.
JOSEPHINE. Chev. Parmentier.
JaMINETTE, of some, according to Van Mons.
This new Flemish pear is of large size, flesh melting,
juice sugared, and flavor excellent. It ripens in winter.
LA FOURCROY. Van Mons. Nouveau Cours Com-
plet d’ Agriculture, vol. xu. p. 132.
MervEILE DE LA Nature.
Fruit oval, two and a half inches in its transverse diame-
ter; skin yellow, spotted; stalk strong; eye little sunk ;
flesh yellowish white at maturity, melting, slightly acid,
excellent. It ripens in January. Figured PI. 86, of the
Annales generales des Sciences. Raised by Van Mons.
LEWIS. Mr Downer. [A.]
This valuable pear originated on the farm of Mr John
Lewis in Roxbury, Mass. ‘The size is medium, form some-
what globular; the stalk long; the skin dark green and
coarse; the flesh whitish, very melting, juicy, and excel-
lent. It ripens by the middle of November, and may
be kept till February and March. ‘The tree when loaded
156 NEW AMERICAN ORCHARDIST.
droops like the willow; this new and excellent pear is a
very great and constant bearer ; it 1s productive to a fault,
and possesses the valuable property of hanging on the
tree to a very late period; and is highly deserving of cul-
tivation. ‘This fruit sells very high in winter in the market.
LVOKEN D’HIVER. Van Mons. Nouveau Cours Com-
plet d’ Agriculture, vol. xu. p. 132.
Fruit oval, a little lengthened; its transverse diameter
five inches; stalk short; eye sunk in a cavity; skin of a
clear yellow, washed with fawn color; flesh white, melting,
pleasant, perfumed, excellent. It ripens in March. Fig-
ured PI. 74, of the Annales generales des Sciences.—Bosc.
LOWELL. Mr. Knight. [E.]
A new pear raised by Mr Knight, and so named by him
for the Hon. John Lowell to whom the tree was sent in 1823.
Mr Knight observes ‘‘ Our climate is hardly warm enough
for it, but in yours I think it will prove excellent, and a
very productive variety.”
MONARCH. Thompson. Mr Knight. [E.]
A new pear, middle sized; obovate; ofa yellow brown
color; beurre and excellent. A good bearer. January.
Originated by Mr Knight, who sent it in 1832 to Mr Lowell
and the Mass. Agri. Soc. The Monarch, says Mr Knight,
‘in my estimation, and that of a great many others, is with-
out a rival as a dessert fruit, of a high musky flavor.—The
Monarch grows so fast, and bears so well, that I am plant-
ing it for perry, convinced it will make a very fine liquor.
This and the Althorpe Crassanne, will not be excelled by
any other varieties in your climate; both grow rapidly and
bear abundantly.”
NE PLUS MEURIS. Thompson.
A fruit of medium size; roundish; of a brown color,
russetted; beurre and excellent. November to March.
One of the best of late pears.
*NEWTOWN VIRGALIEU. M. [A.]
The tree grows very crooked, bending by the weight of
its fruit. A large pear of a yellow color, with a very short
stalk. A middling fruit only for the table, but an excel-
lent baking pear; a most extraordinary bearer, and recom-
mended for extensive cultivation.
NEW PEARS. — WINTER. 157
*PASSE COLMAR.
FoNDANTE DE Panis .
p ashi Of Van Mons, according Pom. Mag.
Passk Cotman Epineuse,
Beurre Cormar pir Precet, Hoit. Soc. Cat.
FonpantE pre Mons, Thompson. D’Ananas, Ib.
Cormar Harpenpont, lb. Marorre Sucre Jaunn.
A most superior new pear raised by counsellor Harden-
pont at Mons. This variety was sent by Mr Knight to the
Hon. John Lowell in 1823 and has been by him liberally
disseminated. The fruit is middle sized, conical, flattened
at the crown; the stalk an inch long, moderately thick,
shghtly sunk; the skin at maturity yellowish sprinkled
with russet, stained with red next the sun; the flesh yellow-
ish, melting, beurre, juicy, very rich and most excellent.
With us it proves a most delicious variety, and very extra-
ordinary productive. John Prince, Esq. of Roxbury exhib-
ited in 1830 a branch two feet in length containing thirty
one pears and weighing nine anda half pounds. It ripens
in November and may be preserved till February, and is
recommended for extensive cultivation,
PENGETHLY. Mr Knight, [E.]
‘“‘ A large dark brown pear, quite new and now ripe.”
This pear was originated, by Mr Knight, and scions were
sent by him in February, 1832, to Mr Lowell and the Mas-
sachusetts Agricultural Society.
PETRE’. [A.] Philad. Hort. Trans. Col. Carr.
This native fruit is described as, ‘‘large, fair, melting,
and of delicious flavor; it ripens in September, and keeps
till late in winter.” ‘‘ The tree was planted by the elder
John Bariram, in 1725, and has been in full bearing
seventy years, and has probably yielded four hundred
bushels of fruit, which has frequently sold for $5 a bushel.”
PRESENT DE MALINES. Braddick. Loudon.
Rather large ; somewhat Bon Chretien shaped, smooth
and of a beautiful yellow throughout ; a melting pear of a
rich and musky flavor, and excellent quality. The tree
is healthy, of vigorous growth, falls early into fruit, and
promises to bear abundantly, and is a good fruit for keep-
ing. Raised by the Count de Coloma of Malines.
PRINCE DE PRINTEMPS. Braddick. Loudon.
A new Flemish variety procured by Mr Braddick of M.
Stoffels of Malines in 1819. Below medium size, turbi-
13a
158 NEW AMERICAN ORCHARDIST.
nate, of a green color, melting, sugary and excellent. It
keeps till March.
ROI DE ROME. Chev. Parmentier. Van Mons.
A pear of middle size, melting, and of good flavor. It
ripens in December and January. Originated inF landers
by the Abbe Duquesne.
ROUSELENCH. Thompson. [E.]
Large, oblong; of a pale green color; beurre and ex-
cellent. January and February. A great bearer. Raised
by Mr Knight and sent by him in 1823, to the Hon. John
Lowell.
SABINE, of the French. ‘Thompson.
Porre D’AustrasizE. JAMINETTE. Cot~marR JAmMINETTE. Syns
of ‘Thompson.
Medium = sized, obovate; color green and _ brown;
beurre, and good. A good bearer and nearly first rate,
November to January.
SURPASSE ST GERMAIN Braddick. Wan Mons.
A new Flemish pear raised by Dr Van Mons; rather
irregular ; oblong; rounded at the crown, tapering
towards the stalk; of a green and brown color, and
according to Mr Braddick an excellent winter fruit.
*SYLVANGE VERTE. M. Pierard. Hon. J. Lowell.
The green sylvange is a most superior pear, it originated
at the village of Sylvange, near Verdun, in France, at
what period is uncertain. This variety was sent by Mr
Knight in 1823 to the Hon. John Lowell, who has proved
it, and agrees with M. Pierard that it is one of the very
best of pears, and a most exuberant bearer, even to a
fault. Some of the specimens produced by Mr Lowell
and Mr Parsons of Brighton have weighed eleven and
thirteen ounces—this variety has been by them dissem-
inated, with their wonted liberality. This excellent
pear fully corresponds with the description of M. Pierard.
The fruit is rather large, varying in form, irregular in its
outline, swollen towardsthe middle, flattened at the crown,
rounded towards the stalk, or terminates by a very blunt
point ; of a bright green color in the shade, dark green
next the sun; the whole skin rough, with dark spots or
specks. The stalk is short, slender, obliquely inserted ;
the eye small, and but slightly depressed in a knobby
cavity. The flesh is greenish near the skin, white in the
CULTIVATION. 159
centre, of a soft, saccharine, and peculiarly agreeable
flavor. It ripens in October and will keep till into winter.
M. Pierard adds that it requires a sheltered situation, and
not a strong soil.
VICOMPTE DE SPOELBERCH. Van Mons.
Extract from an article written by Dr Van Mons in the
Revue des Revues, inserted by the Hon. H. A. 8. Dear-
born. The size varies according tothe quantity produced.
Its form is nearly spherical, swollen and flattened near the
eye, contracted towards the stalk. The skin is thick and
rough, of a brownish red next the sun, with purple spots ;
on the opposite side deep green. The flesh is buttery,
saccharine, full of agreeable and sprightly juice, and very
high flavored. This excellent pear is decidedly a winter
fruit, and sometimes keeps till spring. It was raised by
Dr Van Mons.
WINTER CRASSANNE. Mr Thompson. [E.]
A new pear raised by Mr Knight, and sent by him in
1832, to the Hon. John Lowell and the Massachusetts
Agricultural Society. Very large, turbinate of a greenish
yellow and brown color; buerre and excellent. January.
WINTER NELIS. Pom. Mag.
La BOnNe Matines, Mr Knight. Pom. Mag. London Hort.
rans.
Nexis D'Hiver. Bonne pE Marines, Hort. Trans.
A new variety raised by M. Nelis of Malines. Sent by
Mr Knight in 1823, to the Hon. John Lowell. Repre-
sented as a most excellent winter pear. Rather above the
middle size, obovate, obtuse at the stalk, which is thick
and over an inch long; the skin yellowish, sometimes
covered with russet brown ; the flesh yellowish, melting,
buttery, juicy, very rich and high flavored. Equal to
the Chaumontelle. None call it a great bearer.
CULTIVATION.
Tue pear tree is raised from seed or from suckers.
The seeds should be sown in the same manner as directed
for apples; and as they incline to grow with a tap root,
#60 NEW AMERICAN ORCHARDIST.
some recommend that they should be transplanted into
beds when but two inches in height, to force them to
throw out lateral roots: others defer this operation until
they are a year old, when they are taken up, deprived of
their tap roots, and transplanted into beds, where they are
suffered to remain a year or two; after which they are
again transplanted to the nursery rows, and their manage-
ment afterwards, is not unlike that of apples.
The pear tree in the climate of New England is not so
easily nurtured from the seed as the apple; their long tap
roots expose them to be thrown out of the earth by
the frosts of winter. But afterwards they resist the most
severe cold.
Grarting AND [nocuLatine.— The most durable stocks
for grafting and inoculating are the pear. ‘‘ Dubreuil,”
says Loudon, ‘‘ recommends the quince stock for clayey
and light soils, and the free stock pear for chalky and
silecious soils.” He further informs us that ‘ grafted
on the white thorn, [which lke the quince renders them
dwarfish,] pears come very early into bearing, continue
prolific, and in respect to soil, will thrive well on a strong
clay ; which is unsuitable to those on quinces and wildings.
But they are supposed to have an unfavorable influence on
the fruit, in rendering it small and hard.” By grafting or
inoculating on the quince, pear trees come much sooner
into bearing, their productiveness is increased, the good
quality of the fruit is not changed, but the size and
longevity of the tree is diminished. Such pear trees
are termed dwarfs. This mode is extensively adopt-
ed in France; but all kinds of pears will not grow on
the quince stock. Those dwarfs trained in the form
of a distaff, are called in that country Quenouilles ; for
the mode of training which, and also for a new mode of
dwarfing the pear, see the former part of this work.
Sow, The pear flourishes in rich soils and gentle de-
clivities ; they will succeed in the most common, deep,
dry soil, and throw out numerous lateral shoots. But they
do not flourish in moist situations; in a cold, strong,
moist, soil, with a clayey subsoil, they throw out very few
lateral roots, the fruit is not so fair, nor of so good a qual-
ity, and the trees are not so long lived. ‘They will even
grow in poor soils and in the clefts of rocks.
With respect to distance, the same observations to be
CULTIVATION. 161
found under the head of Apple, may here apply. But the
pear from its pyramidal form, requires much less space.
Twenty feet in suitable soils is a good distance; but less
answers in poorer soils. But Quenouwilles, are said to an-
swer even at four or five feet distance, producing large crops ;
and as they occupy but little space, and come suddenly into
bearing, they are for profit, said to be extensively cultivated
in France. Pears produced on quince stocks are said to
be much improved in flavor; all but winter fruit, which in
some cases, is said to become worse.
The young luxuriant shoots of the pear tree, by being
bent downwards, generally produced the finest possible
bearing wood for the second year — and by grafting on the
quince and bending the branches, fruit may be produced
from a seedling pear in the third or fourth year from the
seed, which in the common course would require from
seven to fourteen years. [See Introduction, Section vin.
Subs. 3d.]
As to standards (pyramids) very little pruning is neces-
sary, except taking out those few limbs that interfere, keep-
ing the head open, and the tree well balanced.
The diseases and enemies of the pear tree are few. —
They are as follows.
Ist. The Slug-Worm. Ihave given directions for the
destruction of this insect under the general head of Insects.
2d. The worm which in summer envelopes the leaves
and branches with its silken covering, devouring the leaf
to askeleton. ‘These are to be removed, together with
the leaves on which they are found feeding, and destroyed.
3d. Curculio. An account of this insect is to be found
under the general head of Insects.
Ath. ‘The insect called the White Mealy Insect. See
also insects, under the general head.
oth. Bight, or as it is sometimes called fire-blight, is a
malady not very common, which sometimes affects the pear
tree during the months of June and July, causing the tree,
or a portion of its branches, suddenly to turn black, with
a mortal affection; its leaves wither at once, as by a stroke
of the sun, and in a few hours become of a brown or black
color. Mr Lowell is persuaded that this disease is caused
by an insect, called the Scolytus pyri. He observes, ‘‘ on
the first appearance of this disease, I instantly sawed off
all the limbs affected, and proceeded to examine them. I
134*
162 NEW AMERICAN ORCHARDIST.
found at last the enemy, not at the point where death en-
sued, but some inches below it. ‘The insect was very small,
and apparently incapable of such extensive mischief, but
the effect was certain, and the manner of producing that
effect was obvious. It had eaten a complete circle of the
alburnum, or sap-wood, not exceeding the size of a knit-
ting needle, so as completely to intercept the passage of the
sap.’ This insect was shown by Mr Lowell to the late
Professor Peck, and in the account of the insect which was
soon after published in the Massachusetts Agricultural Re-
pository, the Professor observed, that the mischievous effects
of this insect may be observed in June and July, and that
the dead part of the branches should be cut off with-
out delay and burnt. Mr Lowell has stated [New England
Farmer, vol. v. p. 2,] that by steadily pursuing the system
of cutting off the limbs many inches below the apparent
injury, and burning them, the insects have been extirpated
from his estate.
The account of Professor Peck was republished in the
New England Farmer, Vol. i. p. 42. Some writers have
attributed this disease to astroke of the sun. Others attrib-
ute it to manuring too high, some to excessive moisture at
the roots, and too much pruning, which is supposed to cause
a surfeit and produce a stagnation. But all agree that the
only remedy is to saw off the limb.
QUINCE. —( Cydonia. )
Tur Quince tree is a spreading tree of low growth, its
limbs generally distorted ; the leaves are roundish or ovate,
entire, their petioles short; the flowers are large, pale red
or white, the fruit a pome, roundish oblong or ovate; the
skin is downy; of a green, yellow or orange color ; the pulp
firm, of a harsh, astringent, and aromatic flavor. It is said
to bea native of Austria, of Candia, and other parts of
Europe. According to Goropinus, ‘‘quinces were the Gol-
den apples of the Hesperides, and not oranges, as some
commentators pretend.’’ — Phillips. ;
QUINCES. 163
USES.
The quince is not eaten in a raw state, but is highly es-
teemed in cookery; preserved in sugar they are delicious ;
but previous to being thus preserved they should be immers-
ed for ten minutes in boiling water, this prevents them
from becoming hard ; mixed with apples in pies, they com-
municate a fine flavor. They are also made into marma-
lade by the confectioners.
“One quart of the juice of quinces, mixed with one
pound of sugar and fermented, affords a dilicious wine;
on adding to the same quantity, one pint of the best French
brandy, and four ounces of sugar, a celebrated liqueur is
prepared on the continent, which is greatly prized asa
cordial and stomachic, when taken in the small quantity of
two or three spoonfuls before breakfast.”—Dom. Ency.
Phillips relates the case of agentleman completely cured
of an asthmatic complaint of long standing, by the use of
Quince Wine, made after the following receipt. ‘‘ The
quinces are cut open and deprived of their seeds, for these
communicate an unpleasant flavor. After being ground
fine, a gallon of water is to be added to every gallon of
pomace ; after standing a day or two it is pressed; and to
every gallon of liquor thus produced, three and a quarter
pounds of good moist sugar is added. The liquor is placed
in casks which are to be stopped quite close till March,
when it is racked off, and bottled inthe second year.”’
VARIETIES.
OrancE Quince, Maliforma or Apple Quince, is a large,
roundish, beautiful fruit, ripening in November. The
leaves are oval and woolly the lower side.
Ostone or Pear Quiner. Oblonga. This fruit is
pear shaped, lengthened at the base. Leaves oblong ovate.
PorrucaLt Quince. Lusitanica. ‘This fruit is of a
variable form, sometimes pear shaped; very juicy and
astringent ; itis highly esteemed. Loudon states that itis
rather a shy bearer. Leaves obovate, woolly above.
To this list may be added the Winter Quince, and the
French Musk Quince, and the following.
Japan Quince. Cydonia Japonica, or Japan Pear.
164 NEW AMERICAN ORCHARDIST.
Pyrus Japonica. A shrub growing six or eight feet in
height ; branches contorted and thorny; leaves small, oval
oblong, of a dark shining green. Its flowers splendid, of
a fine scarlet, an inchand a half in diameter, and produced
in clusters early in April. A native of northern Asia, and
one of the most ornamental plants of the season, and very
hardy. The fruit is of good size, but is not thought equal
to the other varieties. ‘There is a variety with white dou-
ble flowers — and another with double red flowers.
Cuinese Quince. Cognassier de la China. N. Duh.
P]. 155. A new ornamental variety — unlike all others.
This fruit is as singular as superb; blossoms fifteen to
eighteen lines in diameter; ofa fine rose color; their odor
that of violets. Leaves obovate, stiff, pointed, finely serra-
ted, shining green above, becoming reddish in autumn,
downy beneath. The fruit is oblong, truncated, regular;
the skin smooth, yellowish green; the flesh is yellowish,
dry, coarse grained, harsh, austere ; its juice acid and not
abundant. This fruit seldom arrives at maturity in the
climate of Paris. But hopes are entertained that by plant-
ing the seeds, new and fine varieties will be produced,
which will ripen in due season.
CULTIVATION.
The quince is raised from the seeds, from layers and
from cuttings, planted in a moist soil. The valuable vari-
eties are propagated by grafting or inoculation. Quinces
are extensively used in France as stocks on which are
inoculated pears. This is said to improve the quality and
productiveness of the Beurre or Butter Pears, especially
the summer and autumn kinds. But breaking or winter
pears are seldom or but rarely inoculated on the quince
stock, as they are not improved.
Soit, Sirvation, Prunine. Quinces require a rich,
moist soil, and a sheltered situation. ‘They flourish near
brooks and rivulets. They require little pruning, except
taking out old useless wood and useless suckers, and eight
or ten feet asunder is a good distance. Like the apple tree
they are liable to the attacks of the borer. The same
remedies are equally effectual.
165
PEACH. (Amygdalus Persica. )
THE peach tree isa tree below the middle size, with
spreading branches, of rapid growth. The leaves smooth,
lanceolate, serrated ; the flowers are sessile, their calyces
reddish, corollas pale or dark red; the fruit a drupe of a
roundish form, sometimes pointed, with a longitudinal
suture or groove; the skin is downy in the peach, but
smooth in the nectarine, its color varying from white or
yellow to red and violet ; the pulp thick, fleshy, or succu-
lent, white or yellowish, sometimes red; juice sweet, or
subacid, and abundant, of a grateful and delicious flavor ;
stone hard, ovate, pointed, compressed, irregularly furrow-
ed; the kernel bitter. ‘The tree blossoms in April; the
fruit ripens from July to late in autumn. ‘The tree is
not of long duration. Persia is considered the original
country of the peach, although it is said to have been
cultivated from time immemorial in most parts of Asia.
Sickler asserts, according to Loudon, that ‘‘ in Media, it
is deemed unwholesome ; but when planted in Egypt, it
becomes pulpy, delicious and salubrious.’”’ ‘The peach
according to Columella, when brought from Persia into
the Roman Empire, possessed deleterious qualities ; which
Mr Knight concluded to have arisen from those peaches
being only swollen almonds, (tuberes) or imperfect peaches ;
and which are known to abound in the prussic acid.
The best peaches 1 in Europe are at present grown in Italy
on standards.”
The best peaches of France, accomtns to Phillips, are
those produced at Montreuil, a village near Paris, where
the whole population are exclusively employed in their
cultivation, and by this have been maintained for several
ages. ‘They are cultivated here on lime-whited walls of
great extent. Their climate requires it.
In the United States they flourish as in their native
land—producing fruit of an excellent quality, wherever
the maize or Indian corn will ripen to maturity. In New
Jersey there are those who cultivate this fruit exclusively ;
and at Shrewsbury on a single plantation 10,000 bushels
166 NEW AMERICAN ORCHARDIST.
are annually produced for the New York market. It
is also extensively cultivated in the Middle, Southern and
Western States, for the purposes of distillation; on the
refuse of the orchard or distillery, numerous swine are
fattened. |
Uses. The peach is not only a first rate dessert fruit,
but it makes a delicious preserve. In cooking the most
delicious pies are made of them. For this purpose they
require no preparation ; they are used whole, simply placed
in deep layers, sprinkled with sugar, and enveloped in the
pastry ; no further additions are necessary; the stone or
kernel communicates its flavor, which is superior to that of
the costly spices. Peaches are preserved by drying, and
in this state they may be long preserved; and thus pre-
pared, they may be either eaten at the dessert like raisins,
figs, and prunes, or used in cooking; and might form a
valuable article for sea stores or for exportation. [I will
here describe three modes of drying; and will suggest,
that in drying them indoors, the furnace should be placed
in the cellar, and the drying effected in the apartment
above by an ascending current of heated air.
In some of the Southern States the drying process is
facilitated by a previous scalding. This is effected by
immersing baskets of the fruit a few minutes in kettles
of boiling water. They are afterwards halved, the stone
separated, and being laid with the skins downwards, the
drying is effected in the sun in three days of good weather.
‘They then may be stored in boxes.
In France as we are informed, peaches and other fruits
are thus dried whole. ‘The peaches or other fruits being
pared, are boiled for a few minutes in a syrup consisting
of one pound of sugar dissolved in three quarts of water,
and after being drained by being laid singly on broad
dishes, they are placed in the oven after the bread is
taken out, and when sufficiently dry they are packed in
boxes. The following is the mode of drying practised by
Mr Thomas Bellangee, of Egg Harbor, New Jersey. He
has a small house provided with a stove, and drawers in
the sides of the house lathed at their bottoms, with void
intervals. ‘The peaches should be ripe and cut in two,
not peeled, and laid in a single layer on the laths, with
their skins downward, to save the juice. On shoving in
the drawer, they are soon dried by the hot air produced by
PEACH, 16% -
the stove. In this way great quantities may, successively,
in a single season be prepared, with a very little expense
in the preparation of the building and in fuel.
Wine of superior flavor may be made from peaches—
for this purpose the stones are separated, the pulp is finely
bruised and intimately incorporated with a proportion of
water and brown sugar. After remaining in the vat from
twelve to twentyfour hours and being occasionally stirred,
the liquor is separated by straining and by pressure, and
barrelled. Mr Gourgas however has recommended to in-
corporate the pulp and water by boiling; after straining
add sugar, and after standing twelve hours, the clear liquor
is poured from the sediment, into the cask which is now
to be bunged down.
From the kernels, according to Bosc, an oil is drawn,
possessing all the qualities of the oil of almonas.
The leaves steeped in brandy communicate their flavor,
and the liquor thus prepared is used in every preparation
in cookery instead of foreign spices. And according to
Phillips a liquor resembling the delicious Noyeau, is pre-
pared by steeping peach leaves in white brandy; this
liquor is sweetened with sugar candy and fined with
milk, and is difficult to be distinguished from the genuine
Noyeau of Martinico. The leaves, if I am not mistaken,
contain prussic acid; but so does the bitter almond; and
this last article forms the basis of the Noyeau, which is
prepared in Boston. Creme de Noyeau may also be pre-
pared by adding to a pound of peach kernels coarsely
bruised, a pound of bruised cherrystones, stones and all ;
three and a half or four gallons of the best brandy, two
gallons of water, and five pounds of sugar. Add to each
quart of liquor, two grains of bruised pepper, and eight
drachms of bruised cinnamon. After the whole has stood
three days, it is strained through flannel and bottled for
use. Olivier asserts, [according to Bosc in Nouveau Cours
Complet d’Agriculture,] that the inhabitants of Scio
employ the leaves in dying silk of adeep green. They
are also employed in medicine as a vermifuge, febrifuge,
é&c. Collected in autumn, they are used in the prepara-
tion of leather ; and from the wood of the peach tree the
color called rose pink is said to be produced.
A good peach possesses a thin skin, the flesh thick and
firm, abounding in a sugary, vinous, and high flavored
uice ; the stone small.
i6s NEW AMERICAN ORCHARDIST.
CLASSIFICATION.
The systematic classification of peaches, first begun by
Miller and Duhamel, and afterwards greatly improved by
Mr Robertson (See Lond. Hort. Trans. vol. 1. p. 384,]
was brought still nearer to perfection by the Count Lelieur,
by the Editors of the Bon Jardinier, and by Mr Lindley.
‘The systems of these last named, differ not, however, from
each other, very essentially,
The peach and the nectarine, both considered by the.
French writers as one and the same fruit, yet form separate
classes. ‘They have been divided into four classes — Ist,
the Peches, freestone peaches, or those whose flesh separ-
ates from the stone ; —2d, the Pavies, clingstone peaches,
or those whose flesh adheres to the stone ;—3d, the Peches
lisse, smooth peaches or Freestone nectarines ; — 4th, the
Brugnons, or clingstone nectarine. The flowers form three
divisions, accordingly as they vary in size; they are also
distinguished by their color; and the leaves, from the dif-
ference in their formation, are divided into three classes.
Thus by these various distinctions, together with the vary-
ing qualities of the fruit itself, and the variation in the
growth of the tree, the accurate observer will be enabled
with facility, if not with certainty, to identify and to des-
cribe any particular variety.
The form of the glands, and their position, are distinctly
visible with the complete formation of the leaf; they re-
tain their character permanently, till the leaf falls in au-
tumn. The globose glands are to be found on the foot-
stalks one, two or more, and one, two, or more on the
points of the serratures. The reniform glands are also
situated, some on the footstalks, but those on the leaves,
grow within the serratures; they connect together seem-
ingly, the upper and lower teeth of the serratures; the
leaves of very vigorous branches have a greater number
of glands than are produced on the leaves of the globose
varieties. Sometimes however, glands are only discerni-
ble on the leaves produced by branches of vigorous growth.
EEACHES. 169
VARIETIES.
Class I. Includes Freestones, or Peaches which part
freely from the stone. This class is divided into two sec-
tions, and three subsections.
Class II. Includes the Pavies or Clinestones, arranged
in the order of their maturity.
ABBREVIATIONS.
S. Denotes those leaves which are serrated and having no glands.
R. Denotes those leaves whose glands are reniform.
G. Denotes those leaves which have globose glands.
L. As applied to the flowers, denotes that they are large.
M. Denotes that those flowers to which it is applied are of medium
size.
S. As applied to flowers, denotes that they are small.
p. Denotes that the flowers to which it is applied are of a pale color
r. Red. d. Dark
CLASS I.— SECTION I.
Freestone peaches, chiefly of French origin, arranged
in the order of their maturity as nearly as can be ascer-
tained on the best authority. As to the remaining free-
stones which are not described in this section ; finding it
difficult if not impossible to ascertain the true comparative
times of their maturity, I have placed them in a separate
section.
RED NUTMEG.
Avant Pecue Rovés, of the French.
The ee of this tree is exceedingly slow, its habits
dwarfish. The fruit is bright scarlet next the sun ; globu-
lar and very small; it is sweet, juicy and good. Middle
of July; only valuable for its early maturity.
WHITE NUTMEG.
Avant Pecue Buancue, Bon Jard.
The tree is feeble and of delicate growth; fruit small,
round, always white, juicy and sweet. Itripens in July,
and is only cultivated for its precocity. [Leaves S. Flow-
ers L. p.] : |
14
170 NEW AMERICAN ORCHARDIST.
* RARLY ANNE.
Avant Pecue Briancue, of French. Anne.
The trees of this variety are of feeble growth; the young
wood is subject to mildew. - Fruit small, white, globular ;
the flesh white, melting, saccharine, and good. The chief
merit is its ripening early. August. [Flowers L.]
PETITE MIGNONNE. Duh. PI. cr.
DovusLE bE TRoyeEs.
The tree is of feeble growth, and productive. The
fruit is very small, round, its suture deep, a small point
at its summit ; the skin downy, fine, pale yellow, but red
next the sun; the flesh melting and white, but red next
the stone; juice abundant, a little sweet, vineuse and
of the best quality. Last of July. [Leaves R. Flow-
ers M.]
EARLY MIGNONNE. Bon Jard.
Micnonne Hartive, Bon Jard. 1828, p. 298.
A variety of the Grosse Mignonne, but much smaller ; it
is sometimes pointed at its summit. [Leaves G. Flowers L. |
EARLY PURPLE. N. Duh. Bon Jard.
Pourpre! Hartive. La Vineuse. Prcue pu Vin. Ibid.
One of most beautiful of peaches; encompassed by a
middling suture ; of a globular form, flattened at the base ;
its height twentysix lines. Flowers large, and brighter
than those of the Grosse Mignonne; the fruit large, and
of a deeper red; the flesh equally melting, and fine, vin-
ous and high flavored. August.
*GROSSE MIGNONNE.
Micnonne, Grosse Minconne, Vetoute’e DE Mertet, of the
French.
Grimwoop’s New Royat Groreet, Earty VINEYARD.
Royat Kensrxncron. Pom. Mag. Lind.
VINEUSE DE Fromentin. Thompson. Transparent. Ibid.
Roya Souverain. Ibid. Pourrre pe Normanpre. Ibid.
Bextve Beaurel. Ibid.
Morris’ Rep Rareripe.
This last synonyme I have added on the authority of a
gentleman near Boston, of great intelligence and experi-
ence. This peach, exhibited by Mr Vose, has been ad-
judged as deserving the premium of the Massachusetts
Horticultural Society, for one or two successive years, and
is probably one of the most beautiful and delicious varie-
ties in cultivation. ‘The fruit is large, depressed ; hollow
at the summit, its suture moderately deep. The skin
PEACHES. 171
slightly downy; of a fine deep red next the sun, marbled
on a yellow ground towards the shade. The flesh pale
yellow, rayed with red next the stone, melting, juicy, of a
rich vinous flavor; the stone rugged, ovate. Last of
August. [Leaves G. Flowers L. d. r.]
VINEUSE DE FROMENTIN. N. Duh.
The leaves are large and finely serrated ; the tree vig-
orous and hardy. ‘The fruit large, very downy, rather
long ; divided by a deep suture, terminating in a point;
of a beautiful deep red next the sun; the flesh white,
marbled next the stone with red; juice sweet, high flavor-
ed, with vinous acid, and very good. The stone is large,
oblong, acuminate. It ripens early in September, and is
one of the best of peaches. This is not the Vineuse de
Fromentin of Noisette, which ripens the 15th of August.
BELLE BEAUCE. N. Duh. PI. ccexiy.
So named for M. J. Beauce of Montreuil.
Joe _ NEW AMERICAN ORCHARDIST.
shorter and rounder. ‘The fruit is more mellow, and is
either eaten raw, or roasted, in fritters, preserves, marma-
lade; and the fermented juice affords an excellent wine.
This fruit according to Swinburn, grows in the open air at
Reggio. From the fibres of the tree of the Banana, cloth
and cordage is made of uncommon strength.
M. Humboldt has calculated that the same ground which
will produce four thousand pounds of bananas, will only
produce thirtythree pounds of wheat, and ninetynine pounds
of potatoes.
AKEE TREE. (Blighia sapida.) Loudon.
The fruit is esteemed in the West Indies as very whole-
some and nourishing; a native of Guinea, and grows from
twenty to twentyfive feet high, with numerous branches;
leaves like the ash, alternate and pinnate. The fruit is
reddish or yellow, the size of a goose egg, witha pulp of
a grateful subacid flavor. It is propagated in a rich soil,
from seeds, cuttings and layers.
ALLIGATOR PEAR, or Apvocapo Pear. (Laurus
persea.) Loudon. |
Tt crows in the West Indies to the height of thirty feet,
with a large trunk. ‘The leaves are like the laurel, of a
deep green. Fruit the size of a large pear, and held in
great esteem where it grows. ‘The pulpis pretty firm, and
has a delicate, rich flavor —so rich and mild, that most
people make use of some spice or pungent substance to
give it poignancy —either wine, lime juice, but mostly
pepper and salt. It is raised from seeds.
ANCHOVY PEAR. (Grias cauliflora.) Loudon.
This is, in the West Indies, an elegant tree, rising to the
height of fifty feet. ‘The leaves are two or three feet long,
and oblong. The fruit is oval, the size and shape of an
alligator’s egg. It is pickled and eaten like the mango of
the East Indies, which it greatly resembles in taste. It
is raised from the stones, and grows in moist bottoms or
shallow waters.
AURUCANIAN PINE, or Peneun,
Is by some supposed a new genus ; its branches form a
quadrangular pyramid; the leaves are three inches in
BREAD FRUIT, ETC. 350
length, heart shaped, hard and shining; its fruit attains
the size of a man’s head, and in taste resembles the chesnut.
It grows in Chili. — Ed. Enc. Art. Chali.
BREAD FRUIT. (Artocarpus incisa.)
A native of the South Sea Islands, where it obtains the
size of the oak; the leaves alternate, glaucous, and two feet
long. The whole tree and its fruit, while unripe, abounds
in a tenacious milky juice. The fruit is the size and shape
of a child’s head, with a rough surface and thin skin. It
is eatable to the core, which is the size of the handle of a
small knife. The eatable part is as white as snow, of the
consistence of new bread. It is roasted before it 1s eaten.
It is slightly sweet, and its taste somewhat insipid at first.
Two or three of the trees of the bread fruit will suffice for
a man’s yearly supply.
Raised from seeds, layers, or suckers.
CASHEW NUT. (Anacardium.)
A native of the East and West Indies and of the Brazils.
The tree grows to the height of twenty feet, with leaves
like a walnut in form and odor ; the flowers in tufts and
odoriferous. The fruit is in size like an apple, ofa white,
yellow, or red color: its taste like a cherry — most of them
sweet and pleasant, but sometimes sharp and astringent.
- The expressed juice affords a fine rough wine, and by dis-
tillation a spirit superior to arrack, rum or brandy. The
seed is not enclosed in the fruit, but grows on its summit ;
it is kidney shaped ; its hard, rough, black shell, encloses
a large kernel, the finest inthe world. When roasted they
are far superior to pistachios and almonds, and ground
with cacao they make superior chocolate. From the trunk
there annually exudes often ten or twelve pounds of a fine
semi-transparent gum, similar in quality and equal to gum
arabic. The tree produces fruit the third year, and con-
tinues productive one hundred years.
CACAO. (Cacao theobroma.)
The chocolate tree is a native of South America, and of
Mexico. It is there an article of commerce, next only to
gold and silver. The tree is beautiful, rising from sixteen
to twenty feet in height; it resembles the cherry tree in
its form and itsleaves; and is splendid when in bloom.
*30
304 NEW AMERICAN ORCHARDIST.
The flowers are small, scarlet and yellow. The fruit is an
oval pointed pod, enclosing from ten to thirty compressed
nuts, an inch in diameter, enveloped in a soft sweet pulp,
of a refreshing taste. When ripe, the pulp and seeds are
separated from the pod, and laid on platforms, in masses, to
sweat for two days, when they are washed and dried in the
sun. ‘lhe fresh fruit of the chocolate tree eaten raw, is
highly antiscorbutic. And the nuts when roasted and
ground, are moulded into cakes of chocolate, a highly
esteemed, nutricious, and wholesome food. In France
small cakes of chocolate sweetened with sugar, and of
various forms, are prepared for eating; afine and _ nutri-
tious article of food, thus rendered portable, and in great
demand. The tree is raised from seeds and from cuttings.
COFFEE. (Coffee Arabica.)
The origin of this tree has been assigned to Arabia, and
by some to Ethiopia. An evergreen tree, rising from eight
to eighteen feet; withleaves like a bay tree, or laurel ; the
flowers pure white like snow, they resemble the jasmine, and
have a fragrant odor. When in full bloom, they resemble
trees in the leaf covered with snow. The fruit which is
produced in clusters, is a drupe, of a deep red color, re-
sembling a cherry ; the pulp of a sweetish, unpleasant taste ;
it encloses two berries. The pulp is separated by a fluted
roller and movable breast board, and by washing; when
dried the inner covering or skin is broken by a heavy rol-
ler. Coffee should be roasted moderately and infused im-
mediately after. Good coffee has an aromatic flavor, and
is deemed wholesome ; it is medicinal, and when used im-
moderately causes wakefulness. ;
Coffee may be cultivated in the peninsulaof Forida. A
climate where the temperature is seldom below 55° is most
suitable; a soil on gentle declivities. ‘The trees may be
set Sor 6 feet asunder; they begin to yield good crops at
three years of age, and the average produce of a tree is two
and a half pounds.
The consumption of coffee is very great in Moham-
medan countries, and especially Turkey, where their religion
forbids the use of wine and spirituous liquors. In our own
country its consumption is already very great and is rapidly
increasing ; 15,000 tons we now annually consume.
COCOA NUT, DURION, ETC. 300
COCOA NUT. ( Cocos.)
A native of the East and West Indies; and an eminently
useful tree to the inhabitants of those countries. It rises
with a straight trunk to the height of sixty feet. The
leaves issue near its summit; they are from twelve to four-
teen feet in length, with numerous alternate, sharp pointed
leaflets. ‘The flowers grow near the summit in clusters;
the fruit in large clusters of from ten to twelve, is enveloped
in strong husks; it is a drupe, very large, ovate, with three
sharp longitudinal ribs; the shell is ahard, brown, bony
substance, almost incorruptible; to its inner surface, the
kernel adheres, which is white, firm and sweet.. While the
fruit is young, its capacious centre is filled with a milky
liquor, very sweet, agreeable and wholesome; as the fruit
grows older, the milk becomes sharp and cooling, and is
of great service in putrid and inflammatory fevers; and
highly antiscorbutic. The sap drawn from the trunk,
produces by fermentation, wine and vinegar, and by dis-
tillation Arrack. The husks form very strong and elastic
cordage and cables. From the leaves are formed baskets,
brooms, and parasols, mats, hammocks, sail cloth, &c.
The tree is raised from the nuts planted in a moist soil.
There is a small but very excellent variety, not larger than
a walnut; a native of Chili.
DURION. (Durio zibethina.) Loudon.
A lofty Kast Indian tree, with leaves like a cherry, the
flowers in clusters of a pale yellow. The fruit the size of
a man’s head, roundish or oblong, it resembles a rolled up
hedgehog, witha hard skin or rind. ‘The pulpis of acreamy
substance, of a delicate taste. Rumphius says it is,
much the most excellent fruit of India. Its smell is at first,
heavy and unpleasant, but those accustomed to this fruit,
consider it the most excellent of all.
MANGO TREE. (Mangifera indica.)
A large spreading East Indian tree, with lanceolate
shining green leaves,ofaresinous smell. ‘The fruit is a
drupe, kidney shaped, some as large as a man’s fist ; covered
with a smooth, softish, pale green, yellow, or half red skin,
and containing an ovate, woody, fibrous, compressed nut
356 NEW AMERICAN ORCHARDIST.
or stone, within which is an ovate kernel, soft and pulpy
like a damascene plum. ‘‘ Whenripe itis replete with a
fine agreeable juice. It eats like an apple, but is more
juicy. It is esteemed very wholesome, and except: pine
apples, it is preferred to any other fruit in India.”
Raised from cuttings or from seeds.
MANGOSTAN. (Gorcinia mangostana.) Loudon.
A native of the Molucca Islands, but cultivated in Java
and Malacca. An elegant tree, rising twenty feet, with a
parabolic head, a taper stem, branching like a fir tree, with
oval leaves seven or eight inches long. The flower like a
single rose. The fruit round, the size of an orange, the
shell like the pomegranate. The seeds are disposed like
those of the orange, and surrounded by a soft juicy pulp of
a rose color, of a delicious flavor, partaking of the straw-
berry and the grape, and esteemed the richest fruit in the
world. It is wholesome alike for those in health or in
sickness. —
MAMMEE. (Mammea Americana.)
A native of the Carribee Islands. ‘The tree grows tall
and handsome ; the leaves are oval, shining, ofa coriaceous
consistence; the flowers in peduncles are large, white,
of asweet odor. The fruit is roundish, of the size of an
egg. In its flavor and consistence, itis not unlike an
apricot. It is eaten either in its raw state and alone, or in
slices in sugar and wine; or it is preserved in sugar.
PALM TREE or DATE. (Phenix dactylifera.)
A native of Syria, Palestine, Egypt, and the other warm
countries; it there’ rises to the height of 100 or 1590 feet.
In Europe it grows as far north as Geneva and Nice; it
flourishes also in Spain. No tree perhaps, 1s more useful
for its fruits, thoughout Barbary and Egypt, the deserts
of Northern Africa and Arabia. The fruit is anoval drupe,
of a yellowish color; the pulp soft, saccharine, of a vinous
flavor; it encloses a large oblong stone. The date con-
stitutes an important article of food in many countries.
They are imported in a half dried state. A strong and ex-
cellent liquor’ is obtained from the fruit by fermentation,
which is much used in Mohammedan countries. From the
TAMARIND. 307
fruit also palm oil is made. This oil is used .as a sub-
stitute for butter, and possesses a strong and agreeable odor.
The tree is raised from seeds and suckers; they com-
mence bearing at from three to six years of age. The tim-
ber is eminently useful and almost incorruptible.
ROSE-APPLE. (Eugenia.) Loudon. Bon Jard.
JamrosanE. EK. Jampos.
A tree from India, rising to the height of from ten to
thirty feet; leaves long, lanceolate and shining. The
flowers are in clusters, of a yellowish white. The fruit the
size of hen’s egg, with the taste of an apricot, and of the
flavor of the rose. Some are white, some are red, and some
are yellow.
Mauay Appie. (E. | Mallaccanesis.) Another species ;
the tree and the leaves are larger. The fruit is ovate, an
inch and a half in diameter, fleshy, with a sweet odor like
the rose, agreeable to the taste and sight, and deemed
wholesome. Common i. most of the South Sea Islands.
They are raised from seeds, and require a warm, moist
atmosphere.
TAMARIND. | (Tamarindus.) Phillips.
So called from Tamar (Datein Arabic). The tamarind
is cultivated in Arabia, Palestine, Egypt, and the East and
West Indies. The tree is very large, with spreading
pranches and thick beautiful foliage. The leaves are pin-
nate, smooth, oblong, entire, of a bright green; they close
at night. The fruit is a pod from two to five inches long,
inclosing from two to five seeds. The outer pod is thick,
the inner as thin as parchment, inclosing the pulp, which
is a soft pulpy substance. The fruit may be preserved in
jars, with alternate layers of sugar. But in the West In-
dies the following modeis adopted. The ripe fruit is taken
out of the pod, and placed in layers in a cask; and the
boiling syrup from the first copper in the boiling house,
just before it begins to granulate, is poured in till the cask
is filled ; when cool the cask is headed.
TRYPHASIA. (Aurantiola.) Hort. Soc. Cat.
Turee Lravep Trypuasia. Limonia trifoliata.
The fruit resembles a small orange, and is aromatic. It
rises to a compact shrub or tree.
358 NEW AMERICAN ORCHARDIST.
VARRONIA PLUM. ( Varronia alnifolia.) Hort. Soc. Cat.
This fruit resembles a small plum. It grows against a
south wall (in England). It has borne fruit in the Botanic
Garden of Madrid, and is believed to be a native of Mexico.
APPENDYTX.:
VEGETABLES.
AN ACCOUNT OF THE MOST USEFUL KNOWN.
IN THREE CLASSES.
Crass I. Vegetable Roots.
Crass II. Pulse, Vegetable Tops, &c.
Crass III. Salads, Pickles, Savory Herbs, &c.
A part of the article on vegetables was prepared for the former
edition. But its publication was then given up for the time, and
the materials, so far as prepared, were given up to a friend, to be
‘transferred, if he saw fit, to another publication. I have, in this
article, consulted the first authorities.
PREPARATION OF THE SOIL.
The ground for the reception of fine seeds of vegetables, should
be broken up in the preceding year, and well manured in autumn,
and rendered fine in spring by repeated ploughing and harrowing
orraking. Plough and manure deep for deep rooted vegetables ; but
manure near the surface only for all others. Potatoes and Indian
corn answer well and produce large crops in ground newly broken
up. Very fine seeds should be sown in a newly prepared fresh soil,
and covered only a quarter of an inch deep ; larger seeds deeper in
proportion to their size: and the ground to be immediately trodden
hard, or rolled witha heavy roller. This enables the earth to preserve
its moisture at its surface, where at the same time the seeds may re-
ceive the necessary degree of heat from the sun and vegetate at once,
striking root downwards. Fine seeds, if sown too deep, are liable
to perish.
HOT BEDS.
By bringing forward many kinds of vegetables in a hot-bed, and
transplanting as soon as the weather becomes sufficiently warm,
you may be enabled to produce ample supplies of many kinds, a
month earlier than in the open ground, many of our finest vegeta-
bles being natives of the tropica] countries.
The materials for the formation of the bed may consist of leaves,
tanner’s bark, or fresh strawy manure from the horse stable. The
360 APPENDIX.
last for this purpose is to be preferred ; but one third part of tan,
mixed with two thirds of manure, makes a heat less violent, and
more durable than manure alone. ae
A frame six feet square is composed of four boards; the front
board a foot deep; the back or north board eighteen inches. This
frame is covered with two sashes formed of small cheap glass, five
by seven inches. The sashes may be provided with hinges on the
back side, for the purpose of raising the front and giving air occa-
sionally. The surface of the earth, as Mr Knight has recommended,
should be inclined towards the horizon in an angle of 15 degrees.
Prepare therefore the surface of the earth by sinking the front only
to the required depth, and of a width and length exceeding that of
the frame. The manure from the stable is now to be built up on
this foundation by placing successive layers of manure with a fork
to the height of about fourteen or fifteen inches, and pressed or
trodden gently throughout, its surface corresponding in its inclina-
tion with its earthy foundation : the dimensions six inches wider on
every side than the frame. On this the frame is placed, and cover-
ed with the sashes, and in about two or three days, if the weather
is pleasant, cover the surface with rich loam from seven to twelve
inches deep, and again put on the lights. Ifthe excess of heat and
fermentation is too great, raise the glasses a little in front, and when
the earth is of the right temperature, or in about ten days from the
‘commencement, plant your early cucumber, radishes, lettuce, cab-
bages, &c. &c., and as these increase in size, they may be trans
planted either to the open ground or into other hot-beds, and
allowed more space, and thence to the open field. In cold wet
weather the sides may be protected by straw or litter placed around
them; andthe heat may be renewed by cutting down square the
outside, and piling fresh manure around the sides and the frame.
The hot-bed should be prepared in March, and made ready by the
end of winter.
INsECTS. (See also Insects, p. 49.)
PyROLIGNEOUS ACID isnot only destructive to insects, but protects
the bodies of trees to which it is applied, even from their approach.
Campuor is powerfully repulsive, from its strong odor.
Birrer Axors.— Plants, according to Mrs Tredgold, are com-
pletely protected against insects, by washing them in an infusion of
bitter aloes, which does not in the least injure the plants, and the
effects of a single application are stated to be lasting.
FLAME FIRES.— Samuel Preston of Stockport, Pa. has success-
fully destroyed insects in his garden and melon grounds, by flame
fires of shavings, at night; the giddy insects rush into the fire
from all quarters. He is satisfied that one shilling’s worth of labor
in an evening will secure a garden from their depredations, if not
in time exterminate them. Fuel suitable may consist of the mow-
ings of brush pastures or roadsides.
FLampeavux.— Dr Harris recommends as effectual to wind round
the end of a stick about a foot and a half long, old rags and swing-
ling tow, dipped in tar or melted brimstone ; let this be stuck in the
ground and set on fire; it will burn a considerable time, and prove
the funeral pyre of myriads. Staves of tar barrels might probably
answer as well.
CLASS I.— VEGETABLE ROOTS. 36]
CLASS I.—VEGETABLE ROOTS.
1. ARACHIS HYPOGEA,
Or Ground nut. An annual plant, with long trailing stalks. A
native of Mexico, but now cultivated in the West Indies for its
nuts, which are oblong and grow beneath the surface. These are
used by the negroes as food. But in France they are now cultivated
for the abundance of the oil they produce. This is said to be equally
valuable for the table and other purposes to the oil of olives, and
superior to that for burning. A bushel of the nuts produces by cold
expression a gallon of oil; but more may be produced by heat, but
of a quality inferior.
2. ARRACACHA, of the order of Umbellifere.
A plant from South America, which some have supposed may
supersede the potato. Its main root divides into four or five large
prongs. It is cultivated at Santa Fe and Caraccas, and is light,
starchy, and wholesome. It is said to thrive best in the elevated
regions of mountains, where the medium heat does not exceed 60°.
It deserves trial with us.
3. ARROW ROOT. Maranta.
A perennial plant, a native of South America. The roots are
tuberous, jointed, and produce a starch, one of the most nourishing
of vegetable substances, and usefulin medicine. Its successful cul-
tivation has been introduced in the Southern States. It requires a
light, rich soil, and is propagated by dividing at the root. It is very
productive, for according to Mr Russell, from two small tubers,
twelve bushels were produced in two seasons at St Helena.
4. BEET. Beta.
An annual plant, a native of the South of Europe. The leaves
are long, thick, and succulent; the root large, of a tuberous or
conical form, and sweet taste.
I shall describe the Beet under three heads.
Ist. Those whose roots only, are used for culinary purposes.
2d. Poirees, or those whose tops constitute the main part which
is used in cookery.
3d. Beets for forage of domestic animals.
I. BEETS.
1. Early Blood Turnip Rooted.
2. Early Dwarf Blood.
3. Long Blood Beet.
4, Early Orange, or Yellow Turnip Rooted.
5. Early White Scarcity. baie
_ No. lis of fine quality and is deemed earliest; it will grow in
thin soils, and the tops are valuable for greens. No.3 is the most
valuable for the main crop. The roots of these varieties are a supe-
rior class of vegetables for boiling; they are also used as salads,
and form a highly esteemed pickle. For an early crop, sow as early
362 APPENDIX.
in April as the ground will admit, and from thence to the early part
of June for the winter crop; in rows a foot asunder and four inches
apart in the row.
Il. POIREES.
6. Sir John Sinclair’s Beet, or Swiss Chard.
7. Green Beet.
The Swiss Chard has leaves nearly three feet long ; the stalks are
remarkably large, long, white, tender and succulent. They are
boiled like asparagus, and the leaves like spinach. It is much used
in Switzerland and in France, furnishing a very superior article for
greens during summer. No. 7 is used for soups and stews.
III. BEETS FOR FORAGE OR THE FOOD OF DOMESTIC ANIMALS.
8. Mangel Wurtzel, or Disette, or Scarcity.
9. French Sugar Beet, or White Prussian. :
Both these varieties grow about half way out of ground and of
extraordinary size. For these reasons they are peculiarly calculated
for being raised in large quantities as food for horses, cattle, &c. ;
both kinds producing enormous crops. In 1824, Messrs. T. & H.
Little of Newbury, Mass. raised on a single acre a crop of mange}
wurtzel weighing 74,518 lbs. The ground should be thrown in
tidges two feet asunder by back furrowing, the top being levelled,
the seed sown and covered two inches deep, and the ground well
rolled; the plants being finally left a foot asunder in the row. Man-
gel wurtzel, according to the analysis of Sir Humphrey Davy,
contains more nourishment than carrots, and late experiments seem -
to have proved it. No.9 isthe kind recommended by M. Achard
as the best of all for sugar; formerly great quantities were made
in France from this root, and the refuse affords a most nourishing
and fattening food for horses, cattle, and swine. All kinds of beets
should be gathered before hard frosts commence; wring off the
tops and lay them in conical piles, cover first with leaves and then
with earth, and before winter sets in, remove them to the cellar.
5. BREAD ROOT. Psoralea esculenta.
A southern perennial plant, a native of Missouri. Its roots are
eaten like those of the potato, and with cultivation produces abun-
dant crops. ae
§. CARRAWAY. Carum carut.
A hardy biennial plant, rising three or four feet in height. The
seeds are used in confectionary, cakes, &c., and to flavor alcohol.
They are esteemed the finest of stomachics and carminatives. The
roots are long and tuberous or conical, and esteemed even more
delicious than the parsnip, and fully equal on all accounts even to
Scorzonera. Cultivation the same as carrots, which see.
7. CARROT. Daucos carotta.
A hardy biennial, rising to the height of three or four feet. The
roots long and conical, they are boiled with meat and fish and used
in stews and soups. They are excellent food for horses and cattle,
being but little inferior to mangel wurtzel.
CLASS I.— VEGETABLE ROOTS. 363
1. Early Short Orange (for forcing.) 4. Purple.
2. Early Horn. 5. Altringham.
3. Long Orange. 6. Lemon.
No. 2 is fine for the table. No.3 is fine for the table, and suitable
for the main crop. The purple is highly prized in the West Indies.
The Altringham and Lemon are the suitable kinds to raise for horses
and cattle, from the very great crops they produce. Sown in April
or May, in rich sandy Joam, in rows a foot asunder, the plants being
left four inches distance in the row ; burv the seeds half an inch in
depth, and roll the ground. Gather in the crops as soon as the
first hard frosts commence, and house them before winter, in warm
cellars.
8.5. 8. GINGER. .
An herbaceous perennial plant, a native of the East Indies or the
Western World; cultivatedin New Spain, but especially in Jamaica
to a great extent. The stalks rise like reeds to the height of two
and a half feet; the leaves narrow and lanceolate; the roots creep-
ing, in tuberous joints. In autumn the soundest roots are scraped
clean and carefully dried in the sun. But the poorest roots are
scalded previously to drying. Ginger forms the finest preserve in
the world. For this purpose they are dug as soon as the stalk has
risen six inches ; these being scalded and peeled, are washed in
cold. water, and steeped during three days, the water being often
changed ; they are then preserved in sugar and placed in jars.
9. LEEK. Allium porrum.
1. Large Scotch. 2. London.
A species of onion. Its uses and cultivation are much the same.
Sow in April or May. As the plants approach maturity, cover the
bulbs with earth, to blanch, and give them a sweet flavor.
10. LIN-KIO. £d. Enc. Art. China.
A species of Water Chesnut, which grows in China; of a cocl-
ing and agreeable taste. It is sometimes soid like filberts, in a
green state; sometimes dried, powdered, and made into soup, and
sometimes baked in the oven with sugar and honey. They sow
the seeds at the end of autumn, in the shallowest places of ponds
and rivers, in a south exposure.
11. ONION. Allium sepa.
1. White Portugal. 4. Tree Onion.
2. Yellow or Straw Color. 5. Potato Onion.
3. Large Red.
The White and Yellow are esteemed superior to the Red onion.
The Tree onion is a perennial, producing bulbs on the summit of
its stalks, which are valuable for pickling or other uses; it is propa-
gated from the bulbs of its tops or roots. Sow the seeds of onions
from the tenth of April to the first of May, in rows a foot asunder,
the plants finally to be thinned to two inches apart; the seeds to be
covered one fourth of an inch, and the ground rolled. Yor an early
crop sow early in autumn, and protect during winter by a covering
of litter. Another is the mode recommended by Mr Knight for
364 APPENDIX.
producing very large and early crops; it consists in sowing the
seeds very thick, upon poor ground, and beneath the shade of trees.
‘These grow only to the size of peas the first season, when they are
taken up and dried, and planted the following spring. The Potato
onion is very hardy, mild, productive, and exceedingly early. It is
raised only by planting the bulbs. Plant the bulbs early in April,
in rows a foot asunder, and eight inches apart in the row, an inch
deep. Earth them up as they grow ; they reproduce in large clus-
ters. Onions should be gathered as early in autumn as the tops
decay, and dried and preserved in a dry place, seeure from frost.
12. OXALIS CRENATA. Loudon.
An ornamental plant, a perennial, a native of Chili, and there
lately discovered by Douglas. The flowers are beautiful, of a yel-
low color, and in umbels. The stalks and leaves are succulent, of
an acid taste, and useful as salads. The roots or tubers are pro-
duced in clusters, their taste when boiléd somewhat resembles a
chesnut. They are raised from the tubers,and are extraordinary
productive, and as easy to cultivate as the potato, and decidedly su-
perior in flavor. They require a rich soil and like the potato, they
are stored during winter in cellars.
13. PARSNIP. Pastinaca sativa.
1. Guernsey Parsnip. 2. Common Parsnip.
The parsnip isa biennial plant, the root is very long and conical; a
delicious and sweet food when boiled for the table. A superior ar-
ticle for cattle, producing large crops.
The Guernsey is an improved variety. Sow the seeds in April in
rows a foot asunder and thin the plants to three inches’ distance in
the row.
S. 8S. 14. PEE-TSEE. Ed. Enc. Art. China.
A species of water chesnut, which grows only in the sonthern
provinces of China, in shallow rivers and ponds, with leaves like a
bulrush, and hollow like the stalk of an onion. Its fruit in the cap-
sule of its root, like the husk of a chesnut.
15. POTATO. Solanum tuberosum.
A perennial plant, a native of South America. The varieties are
innumerable. Where great crops are desired, plant the potatoes in
shallow furrows three feet asunder. Choose the most productive
and best kinds, cut the largest in two or four pieces. Plant at the
rate of twenty bushels to the acre according to the state of the
ground and the productiveness of the kind, sometimes twentyfive
bushels to the acre are required, more being generally lost by an
ill judged parsimony in the first instance than by overstocking the
ground with seed.
But the precise quantity depends on various circumstances;
six or seven hundred bushels to the acre is not unusual. Never
earth up potatoes. Potatoes afford in some cases a large portion of
starch, and this starch by some slight alteration may be converted
into nearly its own weight of sugar. Plant from April to the last
of July, near the surface, cover three inches; hoe twice or thrice.
CLASS I.— VEGETABLE ROOTS: 365
i6. ROCAMBOLE. Allium scorodoprasum.
_ A hardy bulbous perennial plant, of the onion or garlic species ;
the root resembling the latter, but of more delicate flavor. Its cul-
tivation is not much unlike that of the onion.
17. SALSAFY, or VEGETABLE OYSTER. Tragopogon por-
rifolius.
A hardy biennial, producing beautiful flowers of a fine blue color.
The root long and tapering or conical, of a white color and sweet
taste. The outer rind being scraped off, they are steeped in vinegar
to extract the bitter taste, then boiled or stewed like parsnips. Sow
the seeds in April and manage the same as for parsnip.
18. SALSILLA. Edible alstremeria.
A very beautiful herbaceous plant, a native of Peru. Its roots are
eaten like the potato. It iscultivated in the West Indies, and may
answer well in many parts of our country.
19. SCORZONERA. Scorzonera hispanica.
A perennial plant, a native of Spain. The root is small and
tapering. Prepared by steeping in vinegar as directed for salsafy,
and boiled and stewed, itis an excellent vegetable. Sow as for
parsnips in April, but allow less distance.
20. SHALLOTS. Allium ascalonicum.
_A species of onion, the bulbs compound like those of garlic. A
hardy perennial plant, a native of Ascalon and of Palestine. It is
used to give flavor to roast beef gravies, and beefsteaks, &c. also te
give aflavor to pickles. They are cultivated by division of the
bulbs. Mr Knight directs to place the bulbs on the surface of arich
soil, the mould being raised for support on either side. As soon as
firmly rooted, the earth is removed to the bottom of the bulbs, and
they are at once well watered, and thus growing wholly on the sur-
face, they soon assume the size and form of onions; the crop is thus
rendered more abundant, and the quality greatly improved.
21. SKIRRET. Sium sisarum.
A perennial plant, a native of China. Its roots are tuberous
and branching. When boiled, stewed or fried, with butter, pep-
per, &c. its flavor is sweet and agreeable. Sow the seeds in April
or May and cultivate as for salsafy or parsnip.
22, SWEET POTATOES, or CAROLINA POTATO. Convol-
wulus batatas.
A tender perennial plant, a low creeping vine, a native of the
Southern States. The roots are long tubers, ofa white cr red color ;
when boiled, baked, or roasted, they are of a sweet, agreeable taste,
and forma nourishing and wholesome food. It is raised from slips
of the roots. The sweet potato is often cultivated as far north as
Boston ; the slips are usually procured from New Jersey, as they are
difficult to preserve exceptin dry warm chambers secure from frost.
These are placed vertically in a hot bedin April. When sprouted
they are transplanted to the open field, inadry warm situation, to 4
ol*
366 APPENDIX.
sandy, but well manured soil; they are placed in elevated hills,
six feet asunder each way. ‘The vines as they extend must not be
suffered to strike root.
23. TRAPA NATANS. Neill.
This plant grows in ponds, and is eaten like the chesnut. The
canal of Versailles is covered with the plant, and the root is some-
times served up.at table.
24. TURNIP. Brassica rapa. —
A hardy biennial plant.
1. Early White Dutch. 5. Yellow Stone.
2. Early Stone. 6. Yellow Maltese.
3. White Flat. 7. Long Yellow French.
4. Large English Norfolk. 8. Yellow Aberdeen.
9. Ruta Baga, Russian, or Yellow Swedish.
Turnips may be sown broadcast: very early for the early crop
as late as midsummer for the late or main crop; or, they may be
sown in rows at distances proportioned to their sizes. No. 1 is es-
teemed the best for anearly crop. Nos. 5,6, and 8 are new varie-
ties of superior quality, of a rich taste and fine for keeping. No.9
is also ofa fine rich quality, retaining all its goodness to a late period
in spring. This kind produces enormous crops, and is a valuable
article of winter food for cattle. No. 7, is a very superior new kind,
from Teltow, near Brandenburg, of small and slender form; those
sown at midsummer keep till spring, and are of great excellence,
whether stewed, or cooked by other modes. ‘The best turnips for
the table are raised in poor ground, has a skin ofa coal black color.
S. 8. 25. YAM. Dotscoreau.
A climbing plant cultivated in the East and West Indies. Its roots
are very large, flattened, sometimes palmated. It is boiled or
roasted like the potato, andis wholesome, palatable and nutritious.
The flour is also used for puddings and bread. D. alata is equally
cultivated ; its root is three feet long and often weigh thirty pounds.
Of both kinds there are numerous varieties.
CLASS. Il. — PULSE, VEGETABLE TOPS, &c.
26. ARTICHOKE. Cynara scolymus.
A native of Italy and the south of France The Globe artichoke is
preferred. The flower heads, after the bristles or choke is removed,
and while in an immature state, are boiled in water with a little
salt till tender, and thus eaten, sometimes they are fried and used in
ragouts, and while very young they are used as salads; at other
times they are pickled. This is not the Jerusalem artichoke which
is a native of Brazil. It is a perennial, and is propagated by offset
suckers, separatedin April and three er four are planted in a hill ;
the hills in rows four feet asunder, and two feet distance in the row ;
in a deep rich soil. They require to be slightly protected by litter
in winter.
CLASS Il, — PULSE, VEGETABLE TOPS. 367.
27. ASPARAGUS. Asparagus officinalis.
A perennial plant of the most hardy description. The young
sprouts are delicious food boiled.
1. Large Early Dutch. 3. Gravesend.
2. Battersea. 4. Large White Reading.
Sow the seeds an inch deep, in spring, and when the plants are
a year or two old, plant them in rows fifteen inches asunder, and a
foot apart in the row, in a soil made exceedingly rich, to the depth
of ten inches. The asparagus in its native state is a dwarfish plant,
with fibrous roots which do not go deep; but to be raised in its
greatest perfection, and of a large size, the ground must not only
be made rich at first, but kept to by being covered every autumn
with a coat of manure, which is to be forked in very early in
spring.
23. BEANS. Phaseolus. |
An annual plant or vine; a native of the warm latitudes. It
rises from two to ten feet, the stalk thick and angular, the leaves
pinnate; the flowers of fragrant odor; the seeds large, ovate, flat-
nened — inclosed in a long pod.
I. ENGLISH DWARFS.
1. Broad Windsor. 5. Horse.
2. Early Mazagan. 6. Sword Long pod.
3. Green Nonpareil. 7. Dwarf Bonavista.
4. Heligoland.
These are gathered and shelled when green. Sow them in rows
three feet asunder and three inches in the row, and two inches deep,
in a dry soil, as early in April as the ground will answer, after the
hard frosts are over. No.7 is said to be one of the most productive
and finest of Bush Beans.
II. KIDNEY DWARFS OR STRING BEANS.
8. China Dwarf. 13. Early While Cranberry.
9. Mohawk. 14. Red Cranberry.
10. Marrow or Thousand-to-one. 15. Large White kidney Dwarf.
ll. Early Quaker. ; 16. Early Yellow Siz-weeks.
12. Early Yellow Cranberry.
The China dwarf is the earliest; the Mohawk is early and very
hardy ; the Marrow, or Thousand-to-one, is early and long in bear-
ing, the pods remarkably tender, and the finest of all string beans.
Soil and distance the same as English Dwarfs ; sown from the first
to the last of May.
Ill. POLE OR RUNNING BEANS.
17. Large White Lima. 22. White Dutch Case Knife.
18. Small White Lima, or Saba. 23. Red Cranberry.
19. Large Scarlet Runners. 24. White Cranberry.
20. Large White Dutch Runners. 25. Yellow Cranberry.
21. London Horticultural. 26. Prolific Lima.
No. 23 isa new kind from South America; from the extreme
tenderness of its pods it is a superior string bean. Nos. 23 and 24
are valuable string and shell beans ;. No. 21 is a productive bearer
and excellent shell bean; Nos. 17 and 18 are unrivalled in their
368 APPENDIX.
flavor as shell beans only. No. 26 is said to be the best of all beans,
and fully equals the Lima, but hardier. Plant as soon as the
ground will answer, in May or the last of April, in hills four feet
asunder, and ten beansina hill. Plant the Lima beans 10th of May.
29. BORECOLE. Brassica oleracea selenisia.
A species of kale or cabbage, of the most hardy description: The
head open, the leaves wrinkled or curled. The crown or centre,
when ameliorated by. frost, is cut and boiled; they are extremely
delicate, tender, and sweet. Sow the seeds in April and May, and
manage as cabbages. Before winter, transplant to trenches and
cover with straw for winter use. The stalks planted in spring pro-
duce delicious sprouts.
30. BROCCOLI. Brassica v. asparagoides.
1. Early Purple. 4, White Cape, or Cauliflower.
2. Early White. 5. Brimstone, or Portsmouth.
3. Large Purple Cape.
A biennial plant, much resembling the cauliflower; one of the
finest luxuries of the garden; the heads are boiled and eaten with
butter, or the gravy of meat. The Portsmouth is very large; the
Large Purple Cape is very fine. Sow in April and May, in a very
rich soil, in rows two feet asunder and two feet in the row, several
seeds together, and tread the ground very hard. Leave finally but
a single plant in a place. Hoe frequently but shallow, and earth
once. They flower from August to late in autumn.
31. BRUSSELS SPROUTS. Brassica oleracea jemmifera.
A delicate species of cabbage which rises three or four feet in
height. Small heads an inch or two in diameter issue from the
base of the leaves; these, after being duly ameliorated by frost,
form a delicate article when boiled. Protected during winter they
furnish fine sprouts in spring. Sow in May and cultivate as for
cabbages.
32. CABBAGE. Brassica.
1. Early York. 10. Pancalier Savoy.
2. Early May. 11. Large Bergen or Great American.
3. Early Low Dutch. 12. Large Late Drumhead.
4. Early Battersea. 13. Large Scotch.
5. Early Sugar Loaf. 14. Large Green Glazed.
6. Chou de Milan. 15. Red Dutch.
7. Yellow Savoy. 16. Turnip Rooted.
8. Large Cape Savoy. 17. Turnip rooted, or Arabian.
9. Green Globe Savoy.
A biennial plant. When boiled it forms a wholesome and agree-
able food. In making sour krout, the heads of cabbage after being
chopped fine, are strewed in layers in a barrel, and a handful of
salt, mixed with a few caraway seeds, are strewed between each
layer, till the barrel is filled. A heavy weight is now placed on
the mass, and as soon as the fermentation, which soon commences,
has subsided, the weight is removed and the barrel is headed. A
fine article for the sea stores of ships sailing on distant voyages, 2
CLASS IIl.— PULSE, VEGETABLE TOPS. 369
powerful antiscorbutic and highly relished by all who become ac-
customed to it, when boiled with beef.
Savoy cabbages are deemed nearly equal to cauliflowers. No. 10
is said to be the best of all, and cabbages set in spring, produce fine
sprouts. The Red Dutch, after being salted fortyeight hours, forms
a good article when pickled in vinegar. The Large Dutch and
Drumhead are profitable to raise for the food of cattle ; 44 tons were
raised in 1821, by Mr E. H. Derby, of Salem, on an acre. For
early cabbages, sow in March, ina hot-bed. For a late crop, sow
in May, stamping the ground hard. Set the small kinds two feet
asunder each way —the large kinds three feet apart every way, and
hoe often. In autumn strip the outside leaves and set the cabbages
in earth in compact beds, protect by a covering of straw or seaweed.
33. CARDOON. Cynara cardunculus.
1. Spanish Cardoon. 2. Cardoonof Tours.
A gigantic plant, rising from four to five feet, much esteemed
and cultivated in France. The thick ribs, or stalks of the leaves
when full grown and blanched, are tender and of a delicate flavor.
Sow the seeds in April or May, in the bottom of trenches which
are dug six inches in depth, and in rows four feet asunder and
eighteen inches apart; leaving finally but a single plant in a place.
The soil deep, light, and rich; water in dry weather. When the
plant is nearly full grown, or in September, and in a dry day, tie
up the leaves lightly, bringing the ribs in contact with strong mat-
ting. Cover the whole two thirds of its height, by winding closely
a twisted hay band, an inch and a half in diameter, from the bottom,
upwards; they will soon become blanched and tender. To secure
from hard frosts, earth up, in a dry day, against the bands, and oth-
erwise secure the plants in winter. It is used in stews, soups, and
salads.
34. CAULIFLOWER. Brassica oleracea botrytes.
A species of cabbage, of a most superior kind, the head or flow-
ers only bemg used. Sow in September, and preserve the young
plants during winter, for an early crop. For a late crop, sow in
April. Transplant into very rich, and rather moist loam, three feet
asunder every way. Tie up the tops gently, but close over the
head to blanch them. Boiled in a linen cloth, and eaten with melt-
ed butter, this vegetable is superior.
39. DANDELION. Leontodon taraxacum.
A well known and extremely wholesome vegetable for early
greens and salads, of a slightly bitter, but agreeable taste. It is
reputed to possess valuable medicinal properties. Sow in April or
May, in a rich soil, or it may be propagated by division of roots,
and improved by blanching.
S.S. 36. EGG PLANT. Solanum melongena.
1. Purple (useful. ) 2, White (ornamental. )
An annual plant which rises two feet or more in height; the fruit
which is produced in abundance, is very beautiful, in form that of
an egg, in size that of an ostrich. Sliced and properly fried with
370 APPENDIX.
ham, it isa delicious vegetable. Sow the seeds in a hot-bed in
March, and transplant to the distance of two feet asunder in the
open air, in May. A good portion of heat and of moisture are
necessary, otherwise the seeds do not readily germinate.
37. HIBISCUS. Hibiscus esculentus. (Gombo.)
A tender annual variety of Hibiscus, a native of the West Indies, .
and now cultivated in the South of France. It rises four or five
feet, and produces capsules which are used while green in soups or
eaten with butter.
38. INDIAN CORN. Zea mays.
1. New Early Dwarf. 2. Sweet, or Sugar.
These are the two principal kinds. used at table. The New Early
Dwarf is very early and good for boiling. The Sweet is a kind
well known; it shrivels in drying, and is superior to all others for
boiling. To preserve this kind for boiling in winter, it is first boiled
in the husk, at the time while the kernel is yet tendcr, and after
being husked it is hung up by the husks in the sun, till thoroughly
dry, it is shelled and laid by for use. When wanted, the corn is
steeped in water over night, and to this same water beans are after-
wards added, and the whole are boiled together. A delicious article ;
it is called Succatosh. Plant as soon as the ground becomes warm,
in April or May, in rows four feet asunder, and in hills two feet
apart in the row; eight kernels in the hill; cover two inches deep.
39. KALE. Brassica oleracea sabellica.
Cesarean Kale, or Cow Cabbage. Green Curled Scotch Kale.
The Cesarean Kale, in congenial soils and cliurates, is a gigantic
plant of the cabbage tribe ; a most profitable article for the food of
cows.
40. PEAS. Pisum sativum.
. Bishop’s Early Dwarf. 1 foot.
. Russell’s New Early Dwarf Prolific. 1 foot. -
. Dwarf Blue Imperial. 14 feet.
Dwarf Blue Prussian. 24 feet.
. Dwarf Scymetar.
. Knight's Dwarf Marrowfat. 2% feet.
. Knight’s Tall Marrowfat. 6 feet.
. Woodford’s New Tall Prolific. 5 feet.
. Dwarf Sugar (eatable pods.) 3 feet.
10. Tall Sugar, (eatable pods.) A feet.
11. Egg Pea.
12. Spanish Morotto.
Sow Early Peas as soon as the ground will admitin March. A
quart of Early Dwarf Peas will sow a row of 300 feet, rows three
feet asunder. Nos. 1 and 2 are reputed the finest,of the early kinds.
Nos. 3 and 5 are very productive and of delicious flavor. Nos. 6
and 7 are most superior late kinds for flavor and productiveness.
No. 8 is of a fine green color, and bears wella long time. Nos: 9 and
10 or the Sugar or String peas, are fine, sweet, and productive
kinds, the pods and peas being of delicious flavor. The Egg Pea
CLASS Il. — PULSE, VEGETABLE TOPS. 371
and Spanish Morotto are famous for their hardiness and productive-
ness. The tall species of peas are sustained by brush wood set in
the rows. Some sow them in small circles ; as they rise, they sup-
port each other.
41. PUMPKINS. Cucurbita pepo.
1. Connecticut. 2. Mammoth.
Plant the seeds in April or May, in very rich ground; two plants
to a square rod are sufficient. Pumpkins are valuable food for the
table either baked or stewed; and valuable for fodder for fattening
cattle or swine. Great crops are raised in cornfields with Indian
corn, by dropping a seed in every eighth hill. The seeds produce
a valuable oil on expression. The Mammoth Pumpkin has weighed
226 pounds.
ADUGEIA KALE. Crambe marine.
A hardy perennial plant; a delicate and superior vegetable, as
yet but too little known. It is said to grow wild on various parts
of the sea shore ef Britain, where it is eagerly sought after in early
spring. The young, tender, and unexpanded leaves and stalks, in
a blanched state, are extracted from the pebbles and sand in which
they are found buried, and out off several inches beneath the sur-
face, at the crown of the root. It will yet grow well in the interi-
or, in any good, deep, dry soil, for the root goes deep. The plants
should be placed in rows four feet asunder, and a foot or eighteen
inches in the row. In March cover it with sand or earth, in boxes
er pots, to blanch it —this renders it more beautiful to the eye,
more tender, and delicate. Or it may be forced, by covering the
pots or boxes with hot manure. Boil it thoroughly in water, or
milk and water is better; serve it up with melted butter like the
cauliflower. Sow the seeds as soon as ripe, and they readily vege-
tate, but if kept till spring they require to be cracked. Plantations
are readily formed of pieces of roots two inches long, placed up-
right beneath the soil.
43. SPINACH, or SPINAGE. Spinacia oleracea.
1. Round Leaved, or Summer. 3. New Winter.
2. Prickly Leaved, or Fall. 4. New Zealand.
A most superior vegetable for greens ; an annual plant. Theseeds
of No. 1 may be sown in a rich soil, from April to July. No. 2
may be sown in August or September for early spring. ‘The New
Winter is a kind, not common, from France ; the leaves fourteen
inches long, eight inches broad, very thick and succulent. The
New Zealand, Tetragonia expansa, is a fine spreading plant, yield-
ing a supply of leaves during the whole summer. Sow this last
early, in a hot-bed, or warm situation, in April or May, and trans-
plant, giving them three feet space.
44. SQUASH. Girawmon.
A superior vegetable for boiling, baking or stewing; a native of
the warm latitudes.
372 APPENDIX.
1. Early.Orange. 6. Long Yellow Crook Neck.
2. Early Long Warted. 7. Commodore Porter's Valpa-
3. Early Scallop. raiso. .
4. Acorn. 8. Autumnal Marrow.
5. Canada Crook Neck.
The Early Orange is a new summer variety, very early and of
superior quality. ‘The Canada Crook Neck is without doubt far
superior to any and all others, for the late or main crop. It is fine
grained, mealy, and of a sweet, excellent flavor. By being kept in
a dry and suitable temperature, they may be preserved till the follow-
ing summer. Sow in April or May, as soon as the frosts are over,
and the earth becomes warm. The Early or Summer varieties, in
hills six feet asunder ; the winter varieties in hills eight feet asunder,
and four plants may remain in a hill. ;
AvutumnaL Marrow Saquasu.- Cucurbita melopepo.
Introduced to notice by John M. Ives, Esq. of Salem. A fine
new variety, of an ovate form, pointed; the skin extremely thin, of
a cream color; the flesh orange; the grain delicate, flavor excel-
lent ; seeds large, pure white. Average weight, eight pounds. It —
keeps well in winter.
45. SWISS CHARD. (See Beets, No. 2, Poirees.)
The finest kind of beet for greens is the Swiss Chard. The stalks
of this are of large size, white, tender, and excellent; they boil
like asparagus. It is sometimes called ‘“‘ Sir John Sinclair’s beet.”
CLASS IlI.—SALADS, PICKLES, SAVORY
HERBS, &c. |
46. BASIL. Ocymum basilicum.
An annual plant from the East Indies, sometimes used in salads
in France, but principally and extensively used in that country in
high seasoned dishes and soups. ‘The leaves are aromatic and have
the strong flavor of cloves. ‘ Sow early, in a hot-bed or warm expo-
sition — transplant into rows a foot asunder, and a few inches apart
in the row.
CARAWAY. (See Vegetable Roots, No. 6.)
47. CELERY. Apium graveolens dulce.
1. Large White Solid. 4. Italian.
2. Rose Colored Solid. 5. New Silver Giant.
3. Large White Hollow. 6. Celeriac, or Turnip rooted.
The stalks of the leaves, when blanched, are used as salads, from
autumn to spring; they are also boiled to flavor soups, and some-
times to be used at dinner. Celeriac is cultivated for its root alone ;
it is excellent sliced in soups, for its peculiar flavor; or, boiled till
tender it is eaten with oil and vinegar; or it is stewed to flavor rich
sauces. This last kind is sown in April, in a hot-bed or warm ex-
position, and transplanted to fifteen inches asunder every way, in
moist, rich ground, but the plants are never earthed up. The
CLASS III.— SALADS, PICKLES, HERBS, ETC. alo
former kinds are sown in April or May, in fine rich earth, and
shaded or covered with a board till the seeds vegetate. Transplant
to trenches a foot wide,a foot deep, the plants a foot asunder ;
preserve every leaf, but destroy offsets. Earth up in dry weather,
to blanch the leaf stalks.
48. CHERVIL. Ciosma_cerefolium.
1. Common. 2. Curled leaved.
An annual plant; the leaves have a warm and aromatic flavor,
and are esteemed for salads; also in high seasoned dishes and
soups. Sow in rows a foot asunder, every three weeks, from April
to September.
49. CHIVES or CIVES. Allium schenoprasum.
A beautiful perennial; a species of sma!l onion. The tops are
used in early spring for salads, and the tops and roots as early
onions. It is cultivated by divisions of the roots, set six inches
asunder.
50. CORIANDER. Coriandrum sativum.
‘A hardy annual plant; the leaves are fragrant, the seeds aromat-
ic, of a pleasant spicy flavor. They are used as spices and in con-
fectionery. Sown in April.
D1. CRESS. Lepidium sativum.
1. Peppergrass, or curled. 3. Water.
2. Broad leaved Garden.
A hardy annual plant, of a spicy taste; used as a garnish, and in
salads. It may be highly improved by cultivation. Sow as for
lettuce, and at intervals from April to September.
52. CUCUMBER. Cucumis sativa.
1. Early Frame. 5. Long Green Turkey.
2. Early Short Prickly. 6. Long White Turkey.
3. Early Green Cluster. 7. Long Green Prickly.
4° Long White Spined. 8. Girkin, or West India.
A tender vine,an annual plant. The fruit is used raw, in its
green state, sliced in vinegar When young they are extensively
used in pickling. Sow as soon{as the ground becomes warm in
spring; cover a half an inch deep; plant in hills six feet asunder
every way —a dozen seeds ina hill, but leave finally but three.
The ground must be rich and manured well in the hill. For very
early use, sow in small pots, in a hot-bed ; turn them into the open
ground in May, protecting from the sun and late frosts. For
pickling, plant from 10th of June to 10th of July, after a crop of
early peas, ora crop of hay. No. 3 isa short and productive kind
for open ground. -'The Green and White Turkey are fine, either in
the open ground or for early forcing.
53. ENDIVE, orn SUCCORY. Cicoriwm endivia crispa scarole.
1. White Curled. 2. Large Green Curled.
3. Broad leaved Batavian.
A hardy annual from the East Indies ; esteemed for salads. Sow
32
BYE! APPENDIX.
as for lettuce, at intervals from April to July, in a very rich soil.
When fully grown, tie over the outer leaves to blanch the heads
for use.
54. FENNEL. Anethum, Finochio.
This variety is perennial, a native of Italy. It is propagated by
seeds sown in April, or by divisions of rvots. In a boiled state it is
served up with fish.
55. FLORIDA COFFEE. Mr Dupont.
Such is the name described in the Florida Herald of an annual
plant growing wild in Cuba, and now growing wild in some parts
of Mississippi and about St Augustine. The grains, which are
produced fifty or sixty in a pod, are of the size of wheat, of an
olive color; their flavor superior to the green coffee of Cuba, be-
coming by age in three months equal to the best of coffee. A plant
of the easiest culture in any poor soil. An acre will produce from
1500 to 2000 pounds. This valuable plant is a native, and grows
abundantly in Attakapas in Louisiana. Can this be Okra?
56 GARLIC. Allium sativum.
A hardy perennial, a species of onion; a native of the South of
France. It is propagated by a subdivision of the bulbs. These
are set in rows a foot asunder and five inches in the row. Early in
autumn take up the roots and dry them.
57. HORSE RADISH. Cochlearia armoracia:.
A hardy perennial plant. The long and branching roots have a
very strong and pungent taste ; and scraped in vinegar, they are
highlv esteemed as salads in winter and spring. It is raised from
the crowns, each with an inch or two of root. These are planted
in a very rich, deep, and humid soil; in rows a foot asunder, the
plants nine inches apart in the row. Orit may be raised from
small pieces of the roots, placed upright and buried an inch beneath
the surface.
58. ITALIAN CORN SALAD. Valerianella eriocarpa.
A new variety, superior to the common kind, and earlier. An
annual plant, which is used through winter and early in spring as |
a salad; it is also valuable early in spring when boiled as greens.
Sow in August or September, cover lightly, and thin the plants to
three inches.
59. LETTUCE, Lactuca sativa.
1. Early Curled Silesia. 7. Brown Dutch.
2. Tennis Ball. 8. Magnum bonum Cos.
3. Royal Cape. 9. Ice Cos.
4. Large Drum Head. 10. White Cos, or Leaf.
5. Savoy Cabbage, or Green Head. 11. Green Cos.
6. Large Imperial.
A hardy annual plant, one of the finest of salads known. The
milky juice of the plant produces drowsiness, like opium. No.1 is
fine and early. No.2 is fine and early, with small heads; both
CLASS HI.—SALADS, PICKLES, HERBS, ETC. 310
these and the Royal Cape are the kinds best known and most highly
esteemed in the Boston market. The Cabbage or Head lettuce
grows spreading, with round heads. The Ces lettuce grows up-
right and oblong, and is sweetest. Sow in February and March in
hot-beds, for early use, and transplant in April; and at intervals of
three weeks from April to September, in rows a foot asunder ; the
large headed kinds may remain a foot apart in the row.
60. MARJORAM. Origanum.
1. Sweet Marjoram (majorana.) 2. Pot Marjoram (onites.)
The Sweet marjorum is biennial,a tender plant, a native of Por-
tugal; highly esteemed for its savory taste, in highly seasoned
cookery. Sown in April in a hot-bed, or in a warm situation and
transplanted. The Pot marjoram is a hardy perennial, a native of
Sicily; its uses are the same as the preceding. It propagates by
division of roots in spring.
61. MARTYNEA. Martynea probosezdea.
An annual plant with conspicuous showy flowers. The green
pods are fine for pickling. Sow in May, the plants may remain
two feet asunder.
62. MARIGOLD. Calendula officinalis.
The Common marigold is a beautiful annual, hardy plant, some-
times used in soups. Sow from Aprilto May. The tops may be
preserved by drying.
63. MUSTARD. Sinapis alba.
An annual; the young plants of White Mustard are fine for sal-
ads. The seed of the Black Mustard, ground, is astrong and most
pungent seasoning for meat. A tea-cup of water and powdered
mustard is an instantaneous and powerful emetic to dislodge poison
from the stomach. Sow in April—a hardy plant of the easiest
culture, and of the tallest kind.
64. NASTURTIUM, or INDIAN CRESS. Trop@olum majus.
An annual plant, a native of Peru. Its flowers of a beautiful
orange color, serve as a garnish for dishes; the leaves are excellent
in salads, and the green pods make a pickle esteemed by many su-
perior to capers. Sow the seeds in April or May, an inch deep, on
the borders of fences or palings, as they are lew climbers; or sticks
of brush may serve as their support.
65). OKRA. Hibiscus esculentus.
An ornamental plant, extensively cultivated in the tropical coun-
tries of America; an ingredient in soups. The seeds when ripe
and roasted form by infusion a drink difficult to distinguish from
coffee. Sow early in May,cover aninch deep. Cultivate like peas,
66. PARSLEY. 4piuwm petroselinum.
1. Curled or Double. 3. Hamburg or Large Rooted.
2. Dwarf Curled. ‘
A hardy biennial plant, a native of Sardinia. A wel! known and
376 APPENDIX.
agreeable savory herb in stews, soups, and the gravy of roasted
meat. Sow in rows a foot asunder, from April to July. Soak the
seeds in a warm place for twelve hours to make them vegetate,
water till the plants appear, as often as the ground becomes dry.
67. PEPPER. Capsicum annuum.
1. Long or Cayenne. 3. Cherry or West India.
2. Squash. 4. Sweet Spanish.
A tender annual plant, rising two feet or more in height; the
fruit round or oblong. The whole fruit and seeds, all but the Sweet
Spanish, have a most pungent and fiery taste. No.1, when dried
and ground, forms the Cayenne pepper of commerce. No.2 grows
large, has a thick shell or pulp, and when fully grown and still
green, it is the best of all for pickling. No.3isa very small variety,
from the West Indies. It is used for pepper sauce, a seasoning for
meat. A quart bottle of peppers will last a family for years, keep-
ing it filled with fresh supplies of vinegar. No.4 has a delicate
taste, and is used asa salad. Sow in March in a hot-bed, in April
or May in the open air; transplant at the end of spring into a rich
soil, the plants two feet asunder every way.
68. RADISH. Raphanus sativus.
1. Early Frame. 6. Scarlet Turnip-rooted.
2. Early Short-top Scarlet. 7. Violet-colored Turnip-rooted.
3. Early Long Salmon. 8. White Turnip-rootod.
4. Purple Skort-top. 9. Black Fall, or Spanish.
5. Long White Summer, or Naples.
An annual plant; the root is long, of a pleasant and pungent
flavor; it is used in salads. Sow every fortnight, from April to
September, in a sandy, well manured, and finely pulverized soil.
Nos. 6, 7, and 8 are best for early sowing.
69. RAMPION. Campanula rapunculus.
A hardy biennial plant, a native of Europe. It rises to the height
of two feet, with handsome blue flowers. 'The root is long, white,
and in the shape of a spindle; like the radish it is eaten raw, hav-
ing a nut-like pleasant flavor. In winter the root and leaves are
cut into salads. Sow the seeds in May, a quarter of an inch deep,
in a warm situation, and water occasionally. Finally thin the plants
to four inches asunder.
70. RAPE. Brassica napus.
A hardy biennial plant, valuable for greens early and late in
spring. It is used, mixed with mustard and cress or peppergrass, as
salad. Sow from April to June.
71. RHUBARB. Rheum undulatum.
1. Dutly’s Goliah. 3. Wilmot’s Early Red.
2. Elford (var. undulata.)
A hardy perennial plant, a native of Asia. The leaves are very
broad and two feet long. Their petioles or stalks are large, and
these only are used. ‘hey are agreeably acid and vinous, very
wholesome, and much admired, whether stewed alone with sugar,
for tarts and puddings or pies, or combined with other fruits. Its
CLASS Ill, — SALADS, PICKLES, HERBS, ETC. 377
use with us is fast increasing, and although its introduction to the
London market did not take place, it is said, till 1815, yet now, we
are told, a thousand cartloads are there annually sold. Sow the
seeds in September, an inch deep, in a rich, dry, deep, sandy loam,
and they vegetate with certainty. In spring their vegetation is less
sure. Water frequently, but very moderately, and shade from the
scorching sun till their roots. are strong. But the particular and
finest named varieties are only raised by dividing the roots. Plant
the roots ina rich, very deep soil, in rows four feet asunder, and
three feet distance in the row. Young seedling plants only need
to be protected the first winter by soil. Rhubarb may be forced
very early, by being covered with boxes or barrels, surrounded by
horse manure at the top and sides. The rhubarb is highly deserving
of cultivation by every family.
72. SAGE. Salvia officinalis.
A perennial savory plant, extensively used as a seasoning for
various meats. It is cultivated by division of the roots, or from the
seeds sown in April or May. Before the plant blossoms, the tops
are clipped and dried for use.
73. SAVORY. Satureja.
The Summer savory is an annual plant, from Italy. Its leaves
have a warm and aromatic taste, and are used in seasoning meats,
&c. Sowin April or May, and shade the ground till the plants
have taken root. Winter Savory is a perennial, and is raised from
seeds or from slips of roots.
74, SESAMUM ORIENTALE, or BENNE.
An annual herbaceous plant, rising to the height of two feet; the
stalk four cornered ; the leaves oval, oblong, opposite ; the flowers
in spikes, like the foxglove; the seed very small, like mustard ;
they are used like rice for food. Cultivated throughout Asia and
Africa, and the West Indies, also in the Carolinas, fer food, but
more especially for the oil which is obtained from the seeds on ex-
pression. Nine pounds of seed, it is stated, yield two quarts of oil,
perfectly sweet, and never becoming rancid. This oil is pleasant
and equal to olive oil for food. It is also used, mixed in the beauti-
ful varnish of China and Japan. A plant of the easiest culture.
75. THYME. Thymus vulgaris.
A low growing savory plant. The tops, either green or dried, are
boiled in soups and used as a seasoning for various meats and sauces.
Sow the seeds in April, cover a quarter of aninch, There are two
kinds, the Common and the Lemon thyme.
76. TOMATO. Solanum lycopersicum.
An annual; a trailing plant, a native of South America, and now
most extensively used in Italy, where it is called Pomz d’Amore, or
Leve Apple. The fruit which is produced in great abundance, is
nine or ten inches in circumference, round, flattened ; it resembles
the capsicum or pepper. It is used in soups, and stewed it forms a
fine sauce of a pleasant acid flavor.. The fruit when ripe and red,
3f*
318 APPENDIX.
is cut in halves and squeezed sufficient to extract the water and
seeds, and being put in a pan witha pepper ocr capsicum, and a
small portion of beef gravy or butter, itis stewed over a slow fire
for an hour ; is afterwards rubbed through a sieve into a clean stew
pan and simmered a few minutes, salt and pepper having been add-
ed. A-superior and wholesome vegetable. The Tomato is reputed
to be possessed of highly valuable medicinal virtues, and forms a
most wholesome article of food. With sugar they form a very
valuable preserve. It may be sown in April, in a hot-bed; or in
May in a warm situation, and transplanted as soon as the season
will admit. A middling soil produces more fruit and less vines
than a very rich soil.
ORNAMENTAL FOREST TREES AND SHRUBS,
CLIMBING PLANTS AND HONEYSUCKLES.
I will here briefly enumerate or describe a few of the most orna
mental hardy trees, shrubs, &c. Those sorts particularly, which
may be easily obtained, and at moderate prices. A just proportion
of which are at this day considered indispensable appendages in
every handsome garden.
The finest effect is produced where an extensive range of trees
is formed in continuous clusters cf each particular species; thus
masses of Pine may be succeeded, but not too abruptly, by clusters
of Larches and these being succeeded by Elms, Lindens or other
trees. Outside every tree is allowed space, that thus they may
preserve their lower limbs and fine forms entire.
In the disposition of trees and shrubs for avenues and the borders
of walks, it is recommended to set them on either, or on both sides,
in four ranks or ranges, according to their heights.
The first range, or that nearest to the avenue or walk, to consist
of roses and shrubs of the lowest growth.
The second range to consist of shrubs, &e., which never attain
toa greater height than from six to ten feet.
The third range, to consist of those trees which never attain to
a very great height.
The fourth range, or outer rank, to consist of those trees only
which attains to the greatest elevation.
A very broad and extended avenue, thus lined on both sides, with
the ranks or ranges at proportionate distances asunder, and rising in
regular gradation from the centre, as they will when fully grown,
will present to the view of the beholder-a spectacle the most
striking and beautiful.
Those marked thus * are evergreens.
6 ie ‘¢ t will admit of frequent repetition.
6c 66 ‘© $f being very handsome, will admit of very
frequent repetition.
66 66 ‘¢ §. S. require protection in winter, in north-
ern climates.
ORNAMENTAL TREES, ETC. 379
CLASS I. —-TREES OF THE TALLEST GROWTH, FOR THE
FOURTH OR OUTER RANGE.
tt ABeLe or Sitver Lear. Populus alba.
A tree of rapid growth, rising toa great height; the leaves are
cordate, pointed, of a very dark green above, perfectly white and
woolly or downy beneath. The petioles are slender, and like the
aspen are set in motion by every breath of wind; and the lively
contrast of the upper and under surface gives the tree a striking
appearance. It is raised from suckers.
tt Ammantuus or Tree or Heaven, Ailanthus glandulosa.
A tree from Japan or China, which there rises to an enormous
height; with a slender and very straight trunk; tle leaves are
pinnate, and from three to four feet in length; the leaflets very
numerous and beautiful. An elegant tree of extremely rapid
rowth. It answers well inthe latitude of Boston. Itissometim
called Tallou or Tillou. It is raised from seeds and from suckers.
Asn. Fraxinus excelsotr.
A fine stately tree, which rises to a height of sixty feet, with
pinnate leaves. The timber is very strong and compact. Raised
from seeds.
Manna Asu. F. rotundifolia. This tree is from Calabria, it
grows tall and stately, with pinnate leaves. Manna is procured
from this variety. That which naturally exudes is called tear
manna; but that which is obtained by incision, is called canulated
or flaky manna.
t Beecu. Fagus sylvestris.
The F. ferruginea or AmEeRIcAN BEEcH is a tree of a tall and
majestic form; the leaves oval, acuminate, serrate, shining; the
fruit small, triangular; the kernel sweet; it affords an oil. The
timber is fine. It is raised from seeds.
t Burton Woop. Platanus occidentalis.
A tree which sometimes attains an enormous size. Its growth is
very upright ; its leaves very large, alternate, of a beautiful shining
green and deeply lobed; the flowers are a globular;ball, an inch in
diameter. The bark is smooth, separating in scales; a noble tree.
It is raised from seeds.
S.S.{Campuur. Laurus camphora.
A native of Japan ; a tree rising one hundred and fifty feet in
height, which M. Michaux is persuaded will do well in Georgia.
It may succeed in Florida. The leaves are oval, pointed; the
flowers of a white color; the fruit deep purple. The wood of the
tree and especially the root chopped small yields camphor by
distillation in water.
{iCaraupas. Bignomea catalpa.
A native of America; a large tree with a round head; the leaves
are very large and cordate; of a bright green. The flowers are in
very large clusters of a white color touched wiih purple; they
tei t) APPENDIX.
appear in July, and are very showy and beautiful. Long cylin-
drical pods, a foot or more in length, inclose the seeds. The bark
is tonic, stimulant and powerfully antiseptic. It is raised from
seeds. The timberis very durable.
Vireinta Cuerry. See page 223.
ttHorss Cuesnut. Esculus hyppocastanum.
A noble and extremely hardy tree, evidently from Northern Asia.
It rises from fifty to sixty feet in elegant and compact proportion.
The leaves are large, palmated, in five leaflets on a common petiole,
of a dark green, and the tree forms an impervious shade; the
blossoms appear in May or June, they are in large clusters, of a
white color mottled with red, and of a superb appearance. The
fruit is large, inclosed in a prickly hull. ‘They are devoured by
cattle; they produce fine starch. It is raised from seeds.
{ CypREss.
We enumerate two varieties, Ist, Deciduous Cypress ; (Cupressus
disticia,) a native of the Sotuhern states where it grows to an enor
mous size, very erect and stately and bears the climate in the lati-
tude of Boston. The foliage is light green and very delicate.
2d, *tWhite Cedar, (Cupressus thyoides) a tree which rises with a
very straight trunk from seventy to eighty feet, the leaves are
flattened and branching ; a beatiful evergreen tree.
t{Eum, Ulmus. Scotch Elm, Wych Elm, Uimus mentana.
The leaves are large, oval, acuminate, pointed, serrated. ‘The
tree grows erect, and sometimes attains an enormous size. The
bark assumes a black cast. The timber is very valuable. Amer-
ican Elm. (U. americana.) The growth of this variety is very
irregular —it attains a large size and height, and the branches
droop like the willow. It rises sometimes to a hundred feet. Red
Elm. Slippery Elm. (Ulmus rubra). Another handsome variety.
The bark of the red elm is medicinal; it is highly nutritious,
and is capable of sustaining human lite. Cerk bark elm. (U.
suberosa) All these varieties are fine for avenues and lawns.
tLe orLinpen. Tilia.
The European Linden rises in an elegantand pyrymidal form ;
the American or bass wood hasaroundhead. The leaves are large,
alternate, round, obtusely pointed, cordate, serrated. The blossoms
though not showy, have a sweet odor. Both varieties are of rapid
rowth, and form fine shades for streets and lawns. The wood is
light, soft, and not liable to split. Raised from seeds and layers.
t*Hemuocx. Pinus canadensis. Weeping Spruce.
An elegant tree, and neglected for no other reason than because
itis so common. The foliage is very delicate. The tree rises from
seventy to eighty feet. The bark is used in tanning leather.
_Raised from seeds.
t Larcu. Pinus lariz, Larix europea.
Sometimes called Scotch Larch. Thisis a noble tree of a pyramidal
form and larger and more valuable than the American variety. Its
branches are disposed in stages, and grow in a horizontal direction ;
it is of extremely rapid growth, will flourish in almost any soil; and
_yesists the severest cold; a beautiful tree while in leaf; its timber
is valuable and of great durability.
~
ORNAMENTAL TREES, ETC. ool
t American Larcu, or Hacmatac. Pinus microcarpa.
This tree is of rapid growth, it attains to the height of eighty or
one hundred feet. The tree is beautiful while in blossom and in
leaf, and has a sweet odor. The timber is heavy, very strong and |
exceeding durable.
Locust. Robina pseudo acacia.
A tall, beautiful tree, of very rapid growth, with pinnate leaves;
the flowers are produced in racemes ; they are white, and have a
sweet fragrant odor. This tree, so valuable for its timber, is liable
to the destructive attacks of a worm and throwing up innumerable
suckers from its roots.
{Honey Locust or Tree Tuornep Acacia. Gleditschia tri-
acanthos.
A tree of rapid growth, which attains a stately size. The foliage
is beautiful; the leaves are pinnate; they close at night, the seed
pods are a foot or more in length. The tree is armed with triple or
branching thorns, sometimes a foot long, of formidable appearance.
A hedge properly trained, would soon be impassable to man or
beast. The stems should be allowed to rise six feet in height, when
Boe must be checked in their advancement to force out lateral
shoots.
tt Maenonia, Buus Frowerine. WM. acuminata.
This tree is very hardy. It rises erect and in beautiful form to
a great height in a congenial climate. The leaves are handsome.
the flowers are of a blue color.
tScartet Marie. Acer rubrum.
A large tree of a very handsome form, the leaves are cordate,
lobed, dentate, downy beneath. The blossoms appear early in
April; they are of a rich crimson hue. The leaves in autumn
change to beautiful deep crimson.
Sugar Marre. Acer saccharinum.
A tree of medium height; the leaves are large, three or five
lobed; from its sap sugar is produced ; a tree of utility and orna-
ment.
“tt Waite Pine. Pinus strobus or Weymouth Pine.
A beautiful evergreen tree, which has been termed the Palm tree
of the north. It rises witha straight trunk to an enormous height.
Mention is made in Cox’s travels, of a tree at the mouth of the Co-
lumbia river fortysix feet in circumference, one hundred and fifty
feet to the lowest branches and three hundred feet high, there
called by the traders Rot des Pins. The leaves are very delicate
and beautiful. The timber extremely valuable.
* Pinus LAMBERTIANA.
A splendid genus of the Pine, discovered by Douglas in the North
of California. One specimen seen, measured two hundred and fifteen
feet in height and fiftyseven in circumference. The cones measure
sixteen inches in length.
Pinus Douglast — Pinus grandis and Pinus monteola are describ
ed as immense and beautiful trees found growing on the North
west coast of America,
382 APPENDIX.
*tt Sirver Fir. Fir Balsam, Balm of Gilead. Pinus bal-
samea.
A native of the northern parts of America. An evergreen tree
ofa tall and elegant appearance: the leaves are of dark green above
and of a silvery hue beneath; a tree much admired for the beauty
of its form and foliage.
*tSprouce. Pinus.
The Black Spruce, P. nigra, and the Red Spruce, P. rubra, Nor-
way Spruce, P. abies, are all ornamental varieties and deserving a
place in every large garden. The branches of most of those varie-
ties incline to grow horizontally.
tt Sycamore. Acer pseudo platanus.
The tree grows tall and of elegant form; the leaves are very
large, broad, of a dark green hue.