Eevee Pe cane iis ie Neth tm fo rio ee eee Bory Aa bed te . Aa err Reed i ey ie + Rien ee mis) AO bey et Si Lers ee Ny Ve Vibes Fete Ae Mg” hee tate Pe Fal dene ING ae Peete ee Ve Ne oe ne B-Te teee OC Re Fede bth 28 oR £2o eae Bence” Septic so La wn Beer Fp An ai oe +e SO OSE oe Onan DF ee Se aes Ne PU at shat Bernas tind POF tine PD LS Bae Bs ee ee a XS eee * = % Hees , » § te te LP Node te entagee on he tet meh iia Loin SL at Se et ae ance at 9 ew, yee. eX poe Sey 2) we Bet Memes n of ert ae © tat DLR mee ‘ "in PS ote doete oe ae ae EG SN terested set? : POAT Ok Rede h le ng od : ea eee 9 igh edhe Biba ®. by td Oval Piaeitg Ms tye , 7 2 < - te ome : : , ss e lage lee ~ - 7 : . > oe OCR ey wee “a DOWNING’S WORKS. DOWNING’S FRUITS AND FRUIT TREES OF AMERICA. Revised, with large additions, by Chas. Downing. ‘‘ The Encyclopedia of Fruits.” 1 vol. 8vo. 1,122 pages, - - $4.00 Ditto Ditto bound in Two Parts: Part One—containing Apples, Cherries, Currants, &c. 1 vol. 8vo, clo., 2.50 Part Two—containing Grapes, Pears, Plums, &., ~ - = - 7 - 2.50 DOWNING’S SELECTED FRUITS FOR THE GARDEN AND MARKET, with over 400 illustrations. 12mo, cloth, - - 2.50 Ditto Ditto bound in Two Parts: Part One—containing Apples, Cherries, Currants,&c. 1 vol. 12mo, clo., 1.50 Part Two—containing Grapes, Pears, Plums, &c. 1 vol. 12mo, cloth, 1.50 DOWNING’S FRvuIT AND FRvuIT TREES OF AMERICA, Original revised edition. 12mo,cloth,- - - - - - - 2.00 DOWNING’S Loupon’s LADIES’ FLOWER GARDEN. 1 vol. 12mo, cloth, -..- - = +m +i- +32 = = = = = ae DOWNING’S LINDLEY’s HoRTICULTURE. lvol. 12mo,clo., _ 2.00 DOWNING’S WieHTwick’s HINTS TO ARCHITECTS. 8vo, cloth, - - - - -<)= +45 -.5 =64)5 = = = =e DOWNING’S CoTraGE RESIDENCES, WITH GARDENS AND Grounps. 1 vol. 8vo, - - - - - - - - - - - - 38.00 DOWNING’S LANDSCAPE GARDENING. Last edition. 8vo,clo., 6.50 DOWNING’S Country Houses. Last edition. 8vo, cloth,- 6.00 DOWNING’S RuRAL Essays. Last edition. 8vo, cloth, - - 3.00 OFFERED AT WHOLESALE AND RETAIL BY JOHN WILEY & SON, 15 ASTOR PLACE, NEW YORK. ut, Will be mailed and pre-paid on receipt of the price. PHELBOTHD FRUITS: _FROM ( | Not Lew PEARS fr DOWNING'S FRUITS AND FRUIT-TREES OF AMERICA. WITH SOME NEW VARIETIES: INCLUDING THEIR CULTURE, PROPAGATION, AND MANAGEMENT IN THE GARDEN AND ORCHARD. BY r CHARLES’ DOWNING. \ VY VA S ’ Titusteated WITH UPWARDS OF FOUR HUNDRED OUTLINES OF APPLES, CHERRIES, GRAPES, PLUMS, PEARS, &c. NEW YORK: JOHN WILEY & SON, 15 ASTOR PLACE. 1871. Entered according to Act of Congress, in cums 1871, by JOHN WILEY, a the Office of the Set of Congress, at Washington. IDF Tue New York Printinc Company, 205 to 213 E. 12th Street, e New York. iv BA te. THE present edition of the Fruirs AnD Fruit-TREES OF America has been prepared, at our request, by Mr. Cmas. Downing, with a view of meeting the wants and convenience of practical Fruit-growers who wish to cultivate only those varieties which have been tested and approved as very good, or best for general use, or most profitable for market. To these have been added also some new varieties, which are promising. The larger volume, from which this is chiefly taken, has been pronounced by the Hon. MarsHatt P. WILDER “ A Complete Encyclopedia of American Pomology,” and as “a work of reference having no equal in this country,” and “deserving a place in the library of every Pomologist in America,” &c.;—for general use, however, the present volume will be found a most convenient manual even to those who possess the larger edition. The number of those who appreciate and cultivate fine fruit, for their own use only,is rapidly increasing in all] parts of the country, and to such also this volume is especially valuable as supplying, in a convenient form, the great desi deratum—a most trustworthy guide in the selection of the choicest fruits of every kind. We commend it to all who need such a work, with the ut- most confidence. THE PUBLISHERS. June, 1871. CONTEN'TS. I. 6 Se ier rs ge crea ob ann ww. wgnand palecan.e Kole 08.bsaa% ye CHAPTER I. THE PRODUCTION OF NEW VARIETIES OF FRUIT............ BSEEERY UIEME PRUNE ce te og fous. dw ae Welad sive ta ee ae Re EMME NEE, eee Ny cio hina Sua w's'e'a's ss & sak ap aie mete ae CHAPTER II. REMARKS ON THE DURATION OF THE VARIETIES OF FRUIT- EE ere eran CLA SL -La eee Js ells He. OF oe ee NE. CHAPTER III. PROPAGATION OF VARIETIES, GRAFTING, BUDDING, CUTTINGS, eee AME MCMIGES: occ rrisg ck wig p ace dsc teedegeessd n= in CHAPTER IV _ Lo a oe rrr re 5 ee) eet) eee ee ee CHAPTER V. EM sho. «wien wus 4 aielicanc “fain 5.6, 80's a. Majeed aes wa iene aa sae CHAPTER VI. STATING,» c-chs at ne slcle c's a pclae awe sic ens nace cece aie Pe CHAPTER VII. THE POSITION OF FRUIT-TREES—SOIL AND ASPECT.......... CHAPTER VIII. GENERAL REMARKS ON INSECTS. ........cccccccccsccccce Vs 13 20 43 50 59 67 CONTENTS. CHAPTER IX. PAGE BPH FUP Ps so oc'os fo Se eek Pe em re ae ne Pee 76 FR i sis cit icye Lily ara wuss’ 2 leis abaais ate steele Se ee 77 Propacabion Whe. 24 2% Siew es Ue But Sees wines a oe ee 79 Soil and ‘Sibwtation :. 2.0.0 @s. dS 2 CE AS eek oe ee 80 Preparing, Planting, and Cultivation of Orchards.......... 81 Prana kPa eee, oe oe PY ATMS ae PPADS eg SL 82 Insects 5046s BE PTA PE eee 83 Gathering and Keeping the Fruit.................-..0000- 88 GRE Sos od io eer no SEE SE eh ee 90 Varieties, Cbeciintdacn: and Terms used in Describing ADRES. 00k k6¢ co chews man eee pee eae ate eaelo sien 91 Descriptive ‘List. of Varieties. yoo :)0«a:ai au eines ccs tee 92 Siberian Crabs and Improved Siberian Apples, with Descrip- thE Disb... Scien die moun le pote sear BLE Oey 261 Alphabetical Index to Descriptive Lists................... 653 CHAPTER X: THE ALMOND «5 .. <0) e452 5 oe alse ean ea eo ea Se 265 Uses and Cultivation .\) 3s. 2257 Ebaeee sw yw noe cs os bs ole 265 Descriptive List.of Varielies, 2... <:eu»cc1 6/>-0dgee eee ae 266 Ornamental Varreties®. (57. oF. 2st ae ae eee 266 Alphabetical Index to Descriptive List..................45 653 CHAPTER XI THE-APRICOP » 5 SLT OUST Riv Un oo oe went ip een 267 Upes,. Cultivation. 2... 6345s cae'sphts nceeloeeh ie Oe Seen eee 267 PVIBGRSOG A. ow o's nice 5:0 wiete wid cid aie rove ea ale eee ate 268 Deseriptive List of Varieties:./ ins... 3... <2- cee eee 268 Curious.or Ornamental Varieties... . 2.0... ss.<55 «seeks 272 Alphabetical Index to Descriptive List .................0+: 660 CHAPTER XII. WH PERUMREY «2's oan cca oxccs ss ae os cs cn ee pine nn 272 ROPRGIER ss <5 Show wea wes ergnhie ysinigs © 2 c.niche eve wnteoeie, heii ean 273 iH BACK BMRRY 20.0 5.)i cat biscises olan. daot'ees 3 pce 273 Descriptive List of Varieties: ...:.:.....35.2.. tbeesds meee 274 Alphabetical Index to Descriptive List............... 2... 661 CHAFTER XIII. EE MEMORY 5 oo oe «oie b whe wien epine Qieah ew wie as =e = hare Ries re 275 WBE ce ass o's es. 5 5.0 ie 0 4 optatng" eceetpe ies ooo « sie sine x eee 276 Gin, Situation. . ks 2's ps s'c.ceeree > e oie spnbem inst a ee Paw CONTENTS. vii PAGE MEME oa cise vac, an 39'e ¥S.6 VERA ehlaininls BR ejo lei Wa) cuak Riles 278 ERTGMMRPENS Pic ary. iss WA aia eae Gat a Wed cid pein he wie asic elated 279 Training and Gathering the Fruit.............c.ccccceeee 279 Descriptive List of Varieties: Class I.—Bigarreau and Heart Cherries............... 280 Class II.—Duke and Morello Cherries................. 292 Alphabetical Index to Descriptive List.................... 661 CHAPTER XIV. EEE IR AIT tci ort nerd im kee .9's vp smn ne Bis + * eles eens ws 298 Mea apt dt S67 aoa iee Pe Wise cents Rk tae esi wet we cede oh. 298 Propagation and Culture, Insects, and Diseases............. 299 Descriptive List of Varieties : Class I.—Red and White Currants. ................0..: 300 Class II.—Black Currants..... SM VEs eras oc 05 0) Som exeretahans 301 bebe V ALICRIER 5, dn cokes = odivty Alp a’ e > 0 00m 6b neuen 9s 302 Alphabetical Index to Descriptive List.................... 662 CHAPTER XV. I Pe EO gala cle c's: Genin «sine Boao s tt a 6,86 0 per uw ease «bw ky 502 ERM: RIOR Fie a eh a a oe kona cetw o-8 de wiaist caine 0 opel e 662 CHAPTER XVI. NTR ate 4g 2 4 Gerd 5 ai SVC PIESIE AD bikale grou pla See alos 304 MEM URE go gcc is aw wleh vasa PARA San SS 8 Corc) AEE war OTA ciane 304 eR EP TEUET Sei iale 8 ed a arene ta Gath cine 3-8 oie, woos ale ace 305 Descriptive List of Varieties: Class I.—Red,. Brown, or Purple: ;.i....2.2.....0.038. 306 Class II.—White, Green, or Yellow..... plies Ae ripe we . 308 Alphabetical Index to Descriptive List.................2.. 662 CHAPTER XVII. eMC PRNSEL EID a5. oa 5, ok din wi % rer sase ac Sb Pow in case re irera eo age 8's Sie 309 UME G Rice nae AGI Ts eli oh cual atensioriiore Bihar PN.p Mio, 3,45 6,3, 4 yup « 309 Propagation and Cultivation. .... 0.0... 00 0c cet eee escceces 310 Descriptive List of Vatiehies (ds ve rie cede cece 312 SOMMERS WLICD Soeur eice esa ec ix sere ot sane es we 314 Alphabetical Index to Descriptive List............. adi wre 663 RAPE 5c sieve oreo ovo os 5 SEMUAER | UL RP Ge eee 315 Uses, Soil... ... sik ees aahe taeine WEN Oia POW Ske te ali 316 Vill CONTENTS. PAGE PHOpSGahION, 6 i vis so Verso cwerre eda hs paeed 6 CRE nee 317 1. Culture of the Foreign Grape. ............0.0.00 cee . 318 Renewal Training... 6660s si) FR ea 319 Culture under Glass without Artificial Heat........... 320 Culture under Glass with Fire Heat.................. 823 Construction of the. Vinery.)... 28 22 SSE OA 323 Tnsects and Diseases.”. 2//i/s))s 25s. ee 326 Descriptive List of Foreign Grapes. .............. s.2.-0- 327 A: American Grapes .. ce: c hes se Nels ee 365 Descriptive List of Varieties........... oi'es oO ae SO 366 Alphabetical Index to Descriptive List................00. 666 CHAPTER XXI. Spee DELANEY oo 3s i be ct de einae hk EBae eee 626 Varieties 7. ..'0. 5. ses * ee pee gh ance > pe en 626 Alphabetical Index to Varieties, ...... 2.2.0. .c8es cnt ee eee 678 CHAPTER XXXI. 9 Wie ALASPRMREY: ooo oat wie Bee os kee ee 629 iisee Propagation: . of oo 05) Al. okie eee 629 Roce carat ae sys ee oe od eee a een 9 ot eee 65 pbs 2) <5 emai Camels CE Ro 6351 Alphabetical Index to Varieties. ...............c2cec0 eee 678 CHAPTER XXXII fren: SuRAWERRE Torr Varn ee) ss ad Se ae Sen GSO Propacation, Soil olen. Lagos swe oe ss no se cee 636 Ani Cal tare: | 52 a0 ane wrenvare oe be vier oe coe 637 FU ola) 0 21 aa aR Ge NS A ee i a ny ROIS Sr TANE EG 639 ‘Alpine and Wood Straw bermies., ) 5. 6.6 os <>. ois eee 646 Hautbois Strawberries......... Wika © Wausittn oat Ramee 2 een 64 Alphabetical Index to Varieties... 05. <)ecn Ps. cos o apie see 678 REY 10 PRENSCH. NAMES 23, oiis ci -Jetmete Wot re : a2. s we eee 649 TWDEX “TO THE: DIFFERENT FRUITS. ......2. ...5. +s seo eee 653 FRUITS AND FRUIT-TREES, CHAPTER I. THE PRODUCTION OF NEW VARIETIES OF FRUIT. In our survey of the culture of fruits, let us begin at the beginning. Gradual amelioration, and the skilful practice of the cultivator, have so filled our orchards and gardens with _good fruits, that it is necessary now to cast a look back at the types from which these delicious products have sprung. In the tropical zone, amid the surprising luxuriance of vegetation of that great natural hot-house, Nature offers to man, almost without care, the most refreshing, the most de- licious, and the most nutritive fruits. The Plantain and Banana, excellent either raw or cooked, bearing all the year, and producing upon a rood of ground the sustenance of a family; the refreshing Guava and Sapodilla; the nutritious -Bread-fruit; such are the natural fruit-trees of those glowing climates. Indolently seated under their shade, and finding a refreshing coolness both from their ever-verdant canopy of leaves, and their juicy fruits, it is not here that we must look for the patient and skilful cultivator. But, in the temperate climates, Nature wears a harsher and ‘sterner aspect. Plains bounded by rocky hills, visited not only by genial warmth and sunshine, but by cold winds and seasons of ice and snow; these are accompanied by sturdy forests, whose outskirts are sprinkled with crabs and wild cherries, and festooned with the clambering branches of the wild grape. These native fruits, which at first offer so little to the eye or the palate, are nevertheless the types of our garden varieties. Destined in these climates to a perpetual struggle with Nature, it is here that we find man ameliorating and transforming her. 2 THE PRODUCTION OF NEW VARIETIES OF FRUIT. Transplanted into a warmer aspect, stimulated by a richer soil, reared from selected seeds, carefully pruned, sheltered, and watched, by slow degrees the sour and bitter crab ex- pands into a Golden Pippin, the wild pear loses its thorns and becomes a Bergamotte or a Beurré, the Almond is de- prived of its bitterness, and the dry and flavorless Peach is at length a tempting and delicious fruit. It is thus only, in the face of obstacles, in a climate where Nature is not prodi- gal of perfections, and in the midst of thorns and sloes, that MAN, THE GARDENER, arises and forces Nature to yield to his art. These improved sorts of fruit, which man everywhere causes to share his civilization, bear, almost equally with himself, the impress of an existence removed from the natu- ral state. When reared from seeds they always show-a ten- dency to return to a wilder form, and it seems only chance when a new seedling is equal to, or surpasses its parent. Re- moved from their natural form, these artificially created sorts are also much more liable to diseases and to decay. From these facts arises the fruit-garden, with its various processes of - grafting, budding, and other means of continuing the sort; with also its sheltered aspects, warm borders, deeper soils, and all its various refinements of art and culture. In the whole range of cares and pleasures belonging to the garden, there is nothing more truly interesting than .the pro- duction of new varieties of fruit. It is not, indeed, by sow- ing the seeds that the lover of good fruit usually undertakes to stock his garden and orchard with fine fruit-trees. Rais- ing new varieties is always a slow, and, as generally under- stood, a most uncertain mode of bringing about this result. The novice plants and carefully watches his hundred seedling pippins, to find at last, perhaps, ninety-nine worthless or in- different apples. It appears to him a lottery, in which there are too many blanks to the prizes. He therefore wisely re- sorts to the more certain mode of grafting from well-known and esteemed sorts. Notwithstanding this, every year, under the influences of garden culture, and often without our design, we find our fruit-trees reproducing themselves; and occasionally there Springs up a new and delicious sort, whose merits tempt us to fresh trials after perfection. To a man who is curious in fruit,—the pomologist,—who views with a more than common eye the crimson cheek of a peach, the delicate bloom of a plum, or understands the epi- thets, rich, melting, buttery, as applied to a pear, nothing in the circle of culture can give more lively and unmixed plea- sure than thus to produce and to create—for it is a sort of THE PRODUCTION OF NEW VARIETIES OF FRUIT. 5 creation—an entirely new sort, which he believes will prove handsomer and better than anything that has gone before. And still more: as varieties which originate in a certain soil and climate are found best adapted to that locality, the pro- duction of new sorts of fruit of high merit may be looked on as a most valuable as well as interesting result. Besides this, all the fine new fruits which of late figure so conspicuously in the catalogues of the nurseries and fruit- gardens, have not been originated at random and by chance efforts. Some of the most distinguished pomologists have devoted years to the subject of the improvement of fruit-trees by seeds, and have attained, if not certain results, at least some general laws, which greatly assist us in this process of amelioration. Letus therefore examine the subject a little more in detail. In the wild state, every genus of trees consists of one or more species, or strongly marked individual sorts; as, for example, the white birch and the black birch; or, to confine ourselves more strictly to the matter in hand, the different species of cherry,—the wild or bird cherry, the sour cherry, the mazard cherry, &c. These species, in their natural state, exactly reproduce themselves ; to use a common phrase, they “come the same” from seed. This they have done for cen- turies, and doubtless will do forever, so long as they exist under natural circumstances only. On the other hand, suppose we select one of these species of fruit-trees and adopt it into our gardens. So long as we cultivate that individual tree, or any part of it, in the shape of sucker, graft, or bud, its nature will not be materially altered. It may, indeed, through cultivation, be stimulated into a more luxuriant growth; it will probably produce larger leaves and fruit; but we shall neither alter its fruit in texture, color, or taste. It will always be identically the same. The process of amelioration begins with a new generation, and by sowing the seeds. Some species of tree, indeed, seem to refuse to yield their wild nature, never producing any variation by seed; but all fruit-trees, and many others, are easily domesticated, and more readily take the impress of culture. Lf we sow a quantity of seed in garden soil of the common black mazard cherry ( Cerasus avium), we shall find that, in the leaves and habit of growth, many of the seedlings do not entirely resemble the original species. When they come into bearing, it is probable we shall also find as great a diversity in the size, color, and flavor of the fruit. Each of these individual plants differing from the original type (the mazard) 4 THE PRODUCTION OF NEW VARIETIES OF FRUIT. constitutes a new variety; though only a few, perhaps only one, may be superior to the original species. It is worthy of remark, that exactly in proportion as this reproduction is frequently repeated, is the change to a great variety of forms or new sorts increased. It is likely, indeed, that to gather the seeds from a wild mazard in the woods, the instances of departure from the form of the original species would be very few; while if gathered from a garden tree, itself some time cultivated, or several removes from a wild state, though still a mazard, the seedlings will show a great variety of character. Once in the possession of a variety which has moved out of the natural into a more domesticated form, we have in our hands the best material for the improving process. The fixed original habit of the species is broken in upon, and this variety which we have created has always afterwards some tendency to make further departures from the original form. It is true that all or most of its seedlings will still retain a likeness to the parent, but a few will differ in some respects, and it is by seizing upon those which show symptoms of variation that the improver of vegetable races founds his hopes. We have said that it is a part of the character of a species to produce the same from seed. This characteristic is retained even where the sport (as gardeners term it) into numberless varieties is greatest. Thus, to return to cherries: the Kent- ish or common pie-cherry is one species, and the small black mazard another, and although a great number of varieties of each of these species have been produced, yet there is always the likeness of the species retained. From the first we may have the large and rich Mayduke, and from the last the sweet and Juscious Black-Hearts; but a glance will show us that the duke cherries retain the distinct dark foliage, and, in the fruit, something of the same flavor, shape, and color of the original species; and the heart cherries the broad leaves and lofty growth of the mazard. So too the currant and goose- berry are different species of the same genus; but though the English gooseberry-growers have raised thousands of new varieties of this fruit, and shown them as large as hens’ eggs, and of every variety of form and color, yet their efforts with the gooseberry have not produced anything resembling the common currant. Why do not varieties produce the same from seed? Why, if we plant the stone of a Green Gage plum, will it not al- ways produce a Green Gage? ‘This is often a puzzling ques- tion to the practical gardener, while his every-day experience forces him to assent to the fact. THE PRODUCTION OF NEW VARIETIES OF FRUIT. 5 We are not sure that the vegetable physiologists will under- take to answer this query fully. But in the mean time we can throw some light on the subject. It will be remembered that our garden varieties of fruits are not natural forms. They are the artificial productions of our culture. They have always a tendency to improve, but they have also another and a stronger tendency to return to a natural or wild state. “There can be no doubt,” says Dr. Lindley, “that if the arts of cultivation were abandoned for only a few years, all the annual varieties of plants in our gardens would disappear and be replaced by a few original wild forms.” Between these two tendencies, therefore, the one derived from nature, and the other impressed by culture, it is easily seen how little likely is the progeny of varieties always to reappear in the same form. Again, our American farmers, who raise a number of kinds of Indian corn, very well know that, if they wish to keep the sorts distinct, they must grow them in different fields. With- out this precaution they find, on planting the seeds produced on the yellow-corn plants, that they have the next season a progeny not of yellow corn alone, but composed of every color and size, yellow, white, and black, large and small, upon the farm. Now many of the varieties of fruit-trees have a sinilar power of intermixing with each other while in blossom by the dust or pollen of their flowers, carried through the air by the action of bees and other causes. It will readily occur to the reader, in considering this fact, what an influence our custom of planting the different varieties of plum or of cherry together in a garden or orchard must have upon the constancy of habit in the seedlings of such fruits. * But there is still another reason for this habit, so perplex- ing to the novice, who, having tasted a luscious fruit, plants, watches, and rears its seedling, to find it, perhaps, wholly different in most respects. This is the influence of grafting. Among the great number of seedling fruits produced in the United States, there is found occasionally a variety, perhaps a plum or a peach, which will nearly always reproduce itself from seed. From some fortunate circumstances in its origin, unknown to us, this sort, in becoming improved, still retains strongly this habit of the natural or wild form, and its seeds produce the same. We can call to mind several examples of this; fine fruit-trees whose seeds have established the repu- tation in the neighborhood of fidelity to the sort. But when a graftis taken from one of these trees, and placed upon another stock, this grafted tree is found to lose its singular power of producing the same by seed, and becomes like all other worked trees. The stock exercises some, as yet, unex- 6 THE PRODUCTION OF NEW VARIETIES OF FRUIT. plained power in dissolving the strong natural habit of the variety, and becomes, like its fellows, subject to the laws of its artificial life.* When we desire to raise new varieties of fruit, the common practice is to collect the seeds of the finest table fruits—those sorts whose merits are everywhere acknowledged to be the highest. In proceeding thus, we are all pretty well aware that the chances are generally a hundred to one against our obtaining any new variety of great excellence. Before we offer any advice on rearing seedlings, let us examine briefly the practice and views of two distinguished horticulturists abroad, who have paid more attention to this subject than any other persons whatever: Dr. Van Mons, of Belgium, and Thos. Andrew Knight, Esq., the late President of the Horti- cultural Society of London. The Van Mons Theory. Dr. Van Mons, Professor at Louvain, devoted the greater part of his life to the amelioration of fruits. His nurseries contained, in 1823, no less than two thousand seedlings of merit. His perseverance was indefatigable, and, experiment- ing mainly on Pears, he succeeded in raising an immense number of new varieties of high excellence. The Beurré Diel, De Louvain, Frederic of Wurtemberg, &c., are a few of the many well- known sorts which are the result of his unwearied labors. The Van Mons theory may be briefly stated as follows :— All fine fruits are artificial products; the aim of Nature, in a wild state, being only a healthy, vigorous state of the tree, and perfect seeds for continuing the species. It is the object of culture, therefore, to subdue or ‘enfeeble this excess of vegetation; to lessen the coarseness of the tree; to diminish the size of the seeds; and to refine the quality and increase the size of the flesh or pulp. There is always a tendency in our varieties of fruit-trees to return by their seeds towards a wild state. * The doctrine here advanced has perhaps no foundation in fact, nor has there been any test made that, to our knowledge, would con- trovert it. Observation of many years, however, leads to the belief that the mere engrafting a variety upon another stock in no way affects its habit or capacity for reproducing itself just the same as it would if retained upon its parent root. The great vitality possessed by some varieties, their strong character, &c., prevent them, as it were, from receiving impregnation while in flower from any les¥ vigorous sort, and hence, as a strong variety is oftener than otherwise surrounded by those of less vitality, it mainly fertilizes itself from its own blossoms and thus reproduces its leading qualities. THE PRODUCTION OF NEW VARIETIES OF FRUIT. 7 _ This tendency is most strongly shown in the seeds borne by old fruit-trees. And “the older the tree is of any cultivated variety of Pear,” says Dr. Van Mons, “the nearer will the seedlings raised from it approach a wild state, without _ however ever being able to return to that state.” On the other hand, the seeds of a young fruit-tree of a good sort, being itself i in the state of amelioration, have the least tendency to retrograde, and are the most likely to pro- duce improved sorts. Again, there is a certain limit to perfection in fruits, When this point is reached, as in the finest varieties, the next generation will more probably produce bad fruit, than if reared from, seeds of an indifferent sort in the course of amelioration. While, in other words, the seeds of the oldest varieties of good fruit mostly yield inferior sorts, seeds taken from recent varieties of bad fruit, and reproduced uninterrupt- edly for several generations, will certainly produce good fruit.* With these premises, Dr. Van Mons begins by gathering his seeds from a young seedling tree, without paying much regard to its quality, except that it must be in a state of variation ; that is to say, a garden variety, and not a wild sort. These he sows in a seed-bed or nursery, where he leaves the seedlings until they attain sufficient size to enable him to judge of their character. He then selects those which appear the most promising, plants them a few feet distant in the nursery, and awaits their fruit. Not discouraged at finding most of them mediocre in quality, though differing from the parent, he gathers the first seeds of the most pro- mising and sows them again. The next generation comes more rapidly into bearing than the first, and shows a greater number of promising traits. Gathering immediately, and sowing the seeds of this generation, he produces a third, then a fourth, and even a fifth generation, uninterruptedly, from the original sort. Hach generation he finds to come more quickly into bearing than the previous ones (the fifth sowing of pears fruiting at three years), and to produce a greater number of valuable varieties ; until in the fifth generation the seedlings are nearly all of great excellence. Dr. Van Mons found the pear to require the longest time to attain perfection, and he carried his process with this fruit through five generations. Apples he found needed but four races, and peaches, cherries, plums, and other stone fruits were brought to perfection in three successive reproductions from the seed. * Experience of American growers does not bear out the supposi- tion here taken. The Seckel, one of the finest and most perfect pears, has perhaps given more yaluable seedlings than any other one kind. 8 THE PRODUCTION OF NEW VARIETIES OF FRUIT. It will be remembered that it is a leading feature in this theory that, in order to improve the fruit, we must subdue or enfeeble the original coarse luxuriance of the tree. Keeping this in mind, Dr. Van Mons always gathers his fruit before fully ripe, and allows them to rot before planting the seeds, in order to refine or render less wild and harsh the next generation, In transplanting the young seedlings into quarters to bear he cuts off the tap root, and he annually shortens the leading and side branches, besides planting them only a few feet apart. All this lessens the vigor of the trees, and pro- duces an impression upon the nature of the seeds which will be produced by their first fruit; and, in order to continue in full force the progressive variation, he allows his seedlings to bear on their own roots.* : Such is Dr. Van Mons’ theory and method for obtaining new varieties of fruit. It has never obtained much favor in England, and from the length of time necessary to bring about its results, it is scarcely likely to come into very general use here. At the same time it is not to be denied that in his hands it has proved a very successful mode of obtaining new varieties. It is also undoubtedly true that it is a mode closely founded on natural laws, and that the great bulk of our fine varieties have originated by chance. The first colonists here, who brought with them many seeds gathered from the best old varieties of fruits, were surprised to find their seedlings producing only very inferior fruits. These seedlings had returned, by their inherent tendency, almost to a wild state. By rearing from them, however, seedlings of many repeated generations, we have arrived at a great number of the finest apples, pears, peaches, and plums. According to Dr. Van Mons, had this process been continued uninterruptedly, from one generation to the next, a much shorter time would have been necessary for the production of first-rate varieties. To show how the practice of chance sowing works in the other hemisphere, it is stated by one of the most celebrated of the old writers on fruits, Duhamel of France, that he had been in the habit of planting seeds of the finest table pears for fifty years without ever having produced a good variety. These seeds were from trees of old varieties of fruit. * “T have found this art to consist in regenerating in a direct line of descent, and as rapidly as possible, an improving variety, taking care that there be no interval between the generations. To sow, to re-sow, to sow again, to sow perpetually, in short, to do nothing but sow, is the practice to be pursued, and which cannot be departed from; and in short this is the whole secret of the art I have employed.” -—Van Mons’ Arbres Fruitiers, 1, p. 22, 223. THE PRODUCTION OF NEW VARIETIES OF FRUIT. 9 The American gardener will easily perceive, from what we have stated, a great advantage placed in his hands at the present time for the amelioration of fruits by this system. He will see that, as most of our American varieties of fruit are the result of repeated sowings, more or less constantly repeated, he has before him almost every day a part of the ameliorating process in progress; to which Dr. Van Mons, beginning de novo, was obliged to devote his whole life. Nearly all that it is necessary for him to do in attempting to raise a new variety of excellence by this simple mode, is to gather his seeds (before they are fully ripe) from a seedling sort of promising quality, though not yet arrived at perfection. The seedling must be quite young—must be on its own root (not grafted); and it must be a healthy tree, in order to secure a healthy generation of seedlings. Our own experience leads us to believe that he will scarcely have to go beyond one or two generations to obtain fine fruit. These remarks apply to most of our table fruits commonly cultivated. In order to be most successful in raising new varieties by successive reproduction, let us bear in mind that we must avoid— Ist, the seeds of old fruit-trees; 2d, those of grafted fruit-trees; and 3d, that we have the best grounds for good results when we gather our seeds from a young seedling tree, which is itself rather a perfecting than a perfect fruit. It is not to be denied that, in the face of Dr. Van Mons’ theory, in this country new varieties of rare excellence are sometimes obtained at once by planting the seeds of old grafted varieties; thus the Lawrence’s Favorite and the Co- lumbia plums were raised from seeds of the Green Gage, one of the oldest European varieties. Such are the means of originating new fruits by the Belgian mode. Let us now examine another more direct, more in- teresting, and more scientific process—cross-breeding; a mode almost universally pursued now by skilful cultivators in pro- ducing new and finer varieties of plants; and which Mr. Knight, the most distinguished horticulturist of the age, so successfully practised on fruit-trees. Cross-breeding. In the blossoms of fruit-trees, and of most other plants, the | seed is the offspring of the stamens and pistil, which may be considered the male and female parents, growing in the same flower. Cross-breeding is, then, nothing more than removing out of the blossom of a fruit-tree the stamens, or male pa- rents, and bringing those of another and different variety of fruit, and dusting the pistil or female parents with them,—a 10 THE PRODUCTION OF NEW VARIETIES OF FRUIT. process sufficiently simple, but which has the most marked effect on the seeds produced. It is only within about fifty years that cross-breeding has been practised; but Lord Bacon, whose great mind seems to have had glimpses into every dark corner of human knowledge, finely foreshadowed it. ‘The compounding or mixture of plants is not found out, which, if it were, is more at command than that of living creatures; wherefore, it were one of the most notable discoveries touch- ing plants to find it out, for so you may have great varieties of fruits and flowers yet unknown.” In Figure 1 is shown the blossom of the Cherry. The central portion, a, connected directly with a Z the young fruit, is the pistil. The nume- hs /“ rous surrounding threads, 6, are the sta- mens. The summit of the stamen is called the anther, and secretes the powdery sub- stance called pollen. The pistil has at its base the embryo fruit, and at its summit the stigma. The use of the stamens is to fertilize the young seed contained at the base of the pistil; and if we fertilize the pistil of one variety of fruit by the pollen of another we shall obtain a new va- riety, partaking intermediately of the qualities of both parents. Thus, among fruits owing their origin directly to cross- breeding, Coe’s Golden Drop Plum was raised from the Green Gage, impregnated by the Magnum Bonum or Egg Plum; and the Elton Cherry from the Bigarrieu, impregnated by the White Heart.* Mr. Knight was of opinion that the habits of the new variety would always be found to par- take most strongly of the constitution and habits of the female parent. Subsequent experience does not fully con- firm this, and it would appear that the parent whose charac- ter 1s most permanent, impresses its “form most forcibly on the offspring. The process of obtaining cross-breed seeds of fruit-trees is very_easily performed. It is only necessary, when the tree blooms which we intend to be the mother of the improved race, to select a blossom or blossoms growing upon it not yet fully expanded. With a pair of scissors we cut out and re- move all the anthers. The next day, or as soon as the blos- som is quite expanded, we collect with a camel’s-hair brush Fie. 1. * The seedlings sometimes most resemble one parent, sometimes the other; but more frequently share the qualities of both. Mr. Cox describes an Apple, a cross between a Newtown Pippin and a Russet, the fruit of which resembled externally at one end the Russet and at the other the Pippin, and the flavor at either end corresponded ex. actly with the character of the exterior. re * THE PRODUCTION OF NEW VARIETIES OF FRUIT. 11 the pollen from a fully blown flower of the variety we intend for the male parent, applying the pollen and leaving it upon the stigma or point of the pistil. If your trees are much ex- posed to those busy little meddlers, the bees, it is well to cover the blossoms with a loose bag of thin gauze, or they _ will perhaps get beforehand with you in your experiments in cross-breeding. Watch the blossoms closely as they open, and bear in mind that the two essential points in the operation are : 1st, to extract the anthers carefully, before they have matured sufficiently to fertilize the pistil; and 2d, to apply the pollen when it is in perfectian (dry and powdery), and while the stigma is moist. A very little practice will enable the ama- teur to judge of these points. There are certain limits to the power of crossing plants. What is strictly called a cross-bred plant or fruit is a sub- variety raised between two varieties of the same species. There are, however, certain species, nearly allied, which are capable of fertilizing each other. ‘The offspring in this case is called a hybrid, or mule, and does not always produce per- fect seeds. ‘“ This power of hybridizing,” says Dr. Lindley, “appears to be much more common in plants than in animals. Tt is, however, in general only between nearly allied species that this intercourse can take place; those which are widely different in structure and constitution not being capable of any artificial union. Thus the different species of Straw- berry, of the gourd or melon family, intermix with the greatest facility, there being a great accordance between them in general structure and constitution. But no one has ever succeeded in compelling the pear to fertilize the apple, nor the gooseberry the currant. And as species that are very dis- similar appear to have some natural impediment which pre- vents their reciprocal fertilization, so does this obstacle, of whatever nature it may be, present an insuperable bar to the intercourse of the different genera. All the stories that are current as to the intermixture of oranges and pomegranates, of roses and black currants, and the like, may therefore be set down to pure invention.” In practice this power of improving varieties by crossing is very largely resorted to by gardeners at the present day. Not only in fruit-trees, but in ornamental trees, shrubs, and plants, and especially in florists’ flowers, it has been carried to a great extent. The great number of new and beautiful Roses, Azaleas, Camellias, Fuchsias, Dahlias, and other flow- ering plants so splendid in color and perfect in form, owe their origin to careful cross-breeding. In the amelioration of fruits it is by far the most certain and satisfactory process yet discovered. Its results are more 12 THE PRODUCTION OF NEW VARIETIES OF FRUIT. speedily obtained, and correspond much more closely to our aim, than those procured by successive reproduction. In order to obtain a new variety of a certain character, it is only necessary to select two parents of well known habits, and which are both varieties of the same or nearly allied species, and cross them for a new and intermediate variety. Thus, if we have a very early but insipid and worthless sort of pear, and desire to raise from it a variety both early and of fine flavor, we should fertilize some of its pistils with the pollen of the best flavored variety of a little later maturity. Among the seedlings produced we should look for early pears of good quality, and at least for one or two varieties nearly or quite as early as the female parent, and as delicious as the male. If we have a very small but highly flavored pear, and wish for a larger pear with a somewhat similar. flavor, we must fertilize the first with the pollen of a large and hand- some sort. If we desire to impart the quality of lateness to a very choice plum, we must look out for a late variety as the ~ mother, and cross it with our best flavored sort. If we de- sire to impart hardiness to a tender fruit, we must undertake a cross between it and a much hardier sort; if we seek greater beauty of color or vigor of growth, we must insure these qualities by selecting one parent having such quality strongly marked. As the seeds produced by cross fertilization are not found to produce precisely the same varieties, though they will nearly all partake of the mixed character of the parents, it follows that we shall be most successful in obtaining precisely all we hope for in the new race in proportion to the number of our cross-bred seedlings; some of which may be inferior, as well as some superior to the parents. It is always well, - therefore, to cross several flowers at once on the same plant, when a single blossom does not produce a number of seeds. We should observe here, that those who devote their time to raising new varieties must bear in mind that it is not always by the first fruits of a seedling that it should be judged. Some of the finest varieties require a considerable age before their best qualities develop themselves, as it is only when the tree has arrived at some degree of maturity that its secretions, either for flower or fruit, are perfectly elaborated. The first fruit of the Black Eagle cherry, a fine cross-bred raised by Mr. Knight, was pronounced worthless when first exhibited to the London Horticultural Society ; its quality now proves that the tree was not then of sufficient age to produce its fruit in perfection. | DURATION OF VARIETIES OF FRUIT-TREES. 55] CHAPTER ILI. REMARKS ON THE DURATION OF VARIETIES OF FRUIT-TREES. Tr was for a long time the popular notion, that when a good variety of fruit was once originated from seed, it might be continued by grafting and budding forever,—or, at least, as some old parchment deeds pithily gave tenure of land—‘“ as long as grass grows and water runs.” About 1830, however, Thomas Andrew Knight, the dis- tinguished President of the Horticultural Society of London, published an essay in its transactions tending entirely to overthrow this opinion, and to establish the doctrine that all varieties are of very limited duration. The theory advanced by Mr. Knight is as follows: All the constitutional vigor or properties possessed by any variety of fruit are shared at the same time by all the plants that can be made from the buds of that variety, whether by grafting, budding, or other modes of propagating. In similar terms, all the plants or trees of any particular kind of pear or apple being only parts of one original tree, itself of limited dura- tion, it follows, as the parent tree dies, all the others must soon after die also. “No trees, of any variety,” to use his own words, “can be made to produce blossom or fruit till the original tree of that variety has attained the age of puberty ; * and, under ordinary modes of propagation, by grafts and buds, all become subject, at no very distant period, to the debilities and diseases of old age.” It is remarkable that such a theory as this should have been offered by Mr. Knight, to whose careful investigations the science of modern horticulture is so deeply indebted—as, however common it is to see the apparent local decline of cer- tain sorts of fruit, yet it is a familiar fact that many sorts have also been continued a far greater length of time than the life of any one parent tree. Still, the doctrine has found supporters abroad, and at least one hearty advocate in this country. ; Mr. Kenrick, in his new American Orchardist, adopts this doctrine, and in speaking of Pears says: “I shall, in the fol- * This part of the doctrine has of late been most distinctly refuted, and any one may repeat the experiment. Seedling fruit-trees, it is well known, are usually several years before they produce fruit. But if a graft is inserted on a bearing tree, and, after it makes one sea- son’s fair growth, the grafted shoot is bent directly down and tied there, with its point to the stock below, it will the next season—the sap being checked—produce flower-buds and begin to bear, long before the parent tree, 14 DURATION OF VARIETIES OF FRUIT-TREES. lowing pages, designate some of these in the class of old varie- ties, once the finest of all old pears, whose duration we had hoped, but in vain, to perpetuate. For, except in certain sections of the city, and some very few and highly favored situations in the country around, they (the old sorts) have become either so uncertain in their bearing—so barren—so unproductive—or so miserably blighted—so mortally diseased —that they are no longer to be trusted; they are no longer what they once were with us, and what many of them are still described to be by most foreign writers.” Mr. Kenrick. accordingly arranges in separate classes the Old and New Pears; and while he praises the latter, he can hardly find epithets sufficiently severe to bestow on the for- mer poor unfortunates. Of the Doyenné he says: “ This most eminent of all Pears has now become an outcast, intol- erable even to sight;” of the Brown Beurré, ‘once the best of all Pears—now become an outcast.” The St. Germain “has long since become an abandoned variety,” &e., &e. Many persons have, therefore, supposing that these delicious varieties had really and quietly given up the ghost, made no more inquiries after them, and only ordered from the nurser- ies the new varieties. And this not always, as they have confessed to us, without some lingering feeling of regret at thus abandoning old and tried friends for new-comers—which, it must be added, not unfrequently failed to equal the good qualities of their predecessors. But, while this doctrine of Knight’s has found ready sup- porters, we are bound to add that it has also met with sturdy opposition. At the head of the opposite party we may rank the most distinguished vegetable physiologist of the age, Professor De Candolle, of Geneva. Varieties, says De Can- dolle, will endure and remain permanent so long as man chooses to take care of them, as is evident from the continued _ existence to this day of sorts, the most ancient of those which have been described Tn. books. By negligence, or through successive bad seasons, they may become diseased, but careful culture will restore them, and retain them, to all appearance, forever. Our own opinion coincides, in the main, with that of De Candolle. While we admit that,in the common mode of propagation, varieties are constantly lable to decay or be- come comparatively worthless, we believe that this is owing not to natural limits set upon the duration of a variety ; that it does not depend on the longevity of the parent tree ; but upon the care with which the sort is propagated, and the nature of the climate or soil where the tree is grown. It is a well-established fact, that a seedling tree, if allowed = i DURATION OF VARIETIES OF FRUIT-TREES. 15 to grow on its own root, is always much longer lived, and often more vigorous than the same variety when grafted upon another stock ; and experience has also proved that in pro- portion to the likeness or close relation between the stock and the graft is the long life of the grafted tree. Thus a variety of pear grafted on a healthy pear seedling lasts almost as long as upon its own roots. Upon a thorn stock it does not endure so long. Upon a mountain ash or quince stock still less; until the average life of the pear-tree when grafted on the quince is reduced to one-third of its ordinary duration on the pear stock. This is well known to every practical gar- dener, and it arises from the want of affinity between the quince stock and the pear graft. The latter is rendered dwarf in its habits, bears very early, and perishes equally soon. Next to this, the apparent decay of a variety is often caused by grafting upon unhealthy stocks. For although grafts of very vigorous habit have frequently the power of renovating in some measure, or for a time, the health of the stock, yet the tree, when it arrives at a bearing state, will, sooner or later, suffer from the diseased or feeble nature of the stock. Carelessness in selecting scions for engrafting is another fertile source of degeneracy in varieties. Every good culti- _vator is aware that if grafts are cut from the ends of old bearing branches, exhausted by overbearing, the same feeble- ness of habit will, in a great degree, be shared by the young graft. And, on the contrary, if the thrifty straight shoots that are thrown out by the upright extremities, or the strong limb-sprouts, are selected for grafting, they insure vigorous growth and healthy habit in the graft. Finally, unfavorable soil and climate are powerful agents in deteriorating varietieseof fruit-tree. Certain sorts that have originated in a cold climate are often short-lived and unproductive when taken to warmer ones, and the reverse. This arises from a want of constitutional fitness for a climate different from its natural one. Most varieties of apples originating in the climate of the Middle States, if their period of maturity be mid-winter, when taken to the extreme northern limits lose their value, because of the season not being long enough for their juices to become fully matured. Again, if they are taken to the Southern States their period of maturity is hastened by a greater amount of continued heat, and the quality impaired. Varieties, however, that originate at the North, and have their maturity naturally in the warm summer months, are improved by their removal South. But this only proves that 16 DURATION OF VARIETIES OF FRUIT-TREES. it is impossible to pass certain natural limits of fitness for climate, and not that the existence of the variety itself is in any way affected by these local failures. Any or all of these causes are sufficient to explain the apparent decay of some varieties of fruit, and especially of pears, over which some cultivators, of late, have uttered so many lamentations, scarcely less pathetic than those of Jeremiah. Having stated the theories on this subject, and given an outline of our explanation, let us glance for a moment at the actual state of the so-called decayed varieties, and see whether they are really either extinct, or on the verge of annihila- tion. Mr. Knight’s own observation in England led him to con- sider the English Golden Pippin and the Nonpareil, their two most celebrated varieties of apple, as the strongest exam- ples of varieties just gone to decay, or, in fact, the natural life of which had virtually expired twenty years before. A few years longer he thought it might linger on in the warmer parts of England, as he supposed varieties to fall most speedily into “decay in the north, or in a cold climate. Lindley, however, his contemporary, and second to no one in practical knowledge of the subject, writing of the Golden Pippin,* very frankly states his dissent, as follows: “ This apple is considered by some of our modern writers on Pomol- ogy to be in a state of decay, its fruit of inferior quality, and its existence near its termination. I cannot for-a moment agree with such an opinion, because we have- facts annually before our eyes completely at variance with such an assertion. In Covent Garden, and indeed in any other large market in the southern or midland counties of England, will be found specimens of fruit as perfect and as fine as have been figured or described by any writer, either im this or any other country whatever. Instead of the trees being in a state of ‘ rapid ‘decay,’ they may be found of unusually large size, perfectly healthy, and their crops abundant; the fruit perfect in form, beautiful in color, and excellent in quality.” And the like remarks are made of the Nonpareil. Certain French writers, about this time, gladly seized Knight’s theory as an explanation of the miserable state into which several fine old sorts of pears had fallen about Paris, owing to bad culture and propagation. They sealed the death-warrant, in like manner, of the Brown Beurré, Doy- enné, Chaumontel, and many others, and consigned them to oblivion in terms which Mr. Kenrick has already abundantly quoted. * Guide to the Orchard, by George Lindley. DURATION OF VARIETIES OF FRUIT-TREES. 17 _ Notwithstanding this, and that ten or fifteen years have ' since elapsed, it is worthy of notice that the repudiated ap- ples and pears still hold their place among all the best culti- vators in both England and France. And the “ extinct varie- ties” seem yet to bid defiance to theorists and bad culti- vators. But half the ground is not yet covered. How does the theory work in America? is the most natural inquiry. In this country we have soil varying from the poorest sand to the richest alluvial, climate varying from frigid to almost torrid—a range wide enough to include all fruit-trees between the apple and the orange. We answer that the facts here, judged in the whole, are decidedly against the theory of the extinction of varieties. While here, as abroad, unfavorable soil, climate, or culture have produced their natural results of a feeble and diseased state of certain sorts of fruit, these are only the exceptions to the general vigor and health of the finest old sorts in the country at large. Recent experiments have proved that it is not sufficient to bring healthy trees of the old varieties from the interior of the seaboard to insure, in the latter localities, fair and excel- lent crops. But, on the other hand, the complete renovation of blighted trees by the plentiful use of wood-ashes, bone- dust, lime, and blacksmith cinders, along with common ma- nure, shows us distinctly that it is not the age of these varie- ties of fruit which causes their apparent decline, but a want of that food absolutely necessary to the production of healthy ~ furit.* But there is another interesting point in this investigation. Do the newly originated sorts really maintain in the unfavor- able districts the appearance of perfect health? Are the new pears uniformly healthy where the old ones are always feeble ? * Since the writing of this, in 1845, there have occurred seasons when nearly every variety of fruit perfected, and there have also been seasons when the old as well as new varieties have failed, and that too in almost all soils and in many varied sections of the country. To our knowledge, no continued experiments in the prac- tice of applying special manures as remedial agents have been tried, but, from the fact that old as well as new sorts have frequently failed in our rich Western soils and inland climates, we have come to regard the cause of cracking and other diseases of the pear more to proceed from climatic or atmospheric influence than from any special condi- tion or quality of the soil. It is now generally conceded that our seasons are more changeable and the extremes greater than they were half a century back, and to this influence do we attribute in a great measure the deterioration noted in occasional seasons and locali- ties, 2 18 DURATION OF VARIETIES OF FRUIT-TREES. Undoubtedly this question must be answered in the nega- tive. Some of the latest Flemish pears already exhibit symp- toms of decay or bad health in these districts. Even Mr. Kenrick, with all his enthusiasm for the new sorts, is obliged to make the following admission respecting the Beurré Diel pear, the most vigorous and hardy here of all: “I regret to add, that near Boston this noble fruit is liable to crack badly.” We predict that many of the Flemish pears originated by Van Mons will become feeble, and the fruit lable to crack, in the neighborhood of Boston, in a much less time than did the old varieties. And this leads us to remark here, that the hardiness of any variety depends greatly upon the circumstances of its origin. When a new variety springs up accidentally from a healthy seed in a semi-natural manner, like the Seckel, the Dix, and other native sorts, it will usually prove the har- diest. It is, as it were, an effort of nature to produce a new individual out of the materials in a progressive state which garden culture has afforded. Cross-bred seedlings—one pa- rent being of a hardy nature, and both healthy; such as Knight’s own seedlings, the Monarch and Dunmore pears— are next in hardiness. Lastly, we rank varieties reared by Van Mons’ method—that of continually repeated reproduc- tions. This, as Van Mons distinctly states, is an enfeebling process—without any compensating element of vigor. Hence it follows, as a matter of course, that seedlings of the fifth or sixth generation, as are some of his varieties, must in their origin be of feeble habit. Van Mons himself was fully aware of this, and therefore resorted to “ grafting by copulation,’— in fact, root-grafting,—well knowing that on common stocks these new varieties would, in light soils, soon become feeble and decayed. It is needless for us to add that hence we consider the Belgian mode of producing new varieties greatly inferior to the English one, since it gives us varieties often impaired in health in their very origin. If any further proof of this is desired, we think it is easily found by comparing the robust vigor and longevity of many native pear-trees to be found in the United States—some of them 80 or 100 years old, and still producing large crops of fruit—with the delicate trees of several new varieties now in our gardens from Europe. These varieties are delicate not only with respect to their constitutional vigor, but they are also more susceptible to injury from the severity of our win- ter’s cold and summev’s sun. There are great advantages, undoubtedly, for soils natu- rally unfavorable, and for small gardens, in grafting the pear upon quince stocks; yet, as it diminishes the vigor of the A DURATION OF VARIETIES OF FRUIT-TREES, 19 “tree, it is not impossible that continued propagation from _ dwarf trees may somewhat lessen the vital powers and the longevity of a given variety. The decay of varieties of the Apricot, or Peach, much ‘shorter lived trees by nature, we seldom or never hear of. Varieties of both are now in cultivation, and in the most perfect vigor, of 200 years’ duration. This, probably, is owing to the more natural treatment these trees receive generally. Varieties of the vine are said never to degene- rate, and this is perhaps owing to their having very rarely been propagated by grafting.* We are not without remedy for varieties that have par- tially decayed in a certain district. If the trees have once been productive of excellent fruit, and are still in a sound condition, though enfeebled, a thorough renewal of their powers will again restore them to health. To effect this, the soil about the roots should be replaced by new, enriched by manure or peat-compost, and mixed with the mineral sub- stances named in the preceding page. The bark of the trunk and large branches should be well scraped, and, as well as all the limbs, thoroughly washed with soft soap; the head should be moderately pruned; and finally, the tree should be suffered to bear no fruit for the two following seasons. After this it will generally bear excellent fruit for several years again. In making plantations of fine old varieties, in districts where the stock has become feeble, something may be gained by procuring grafts or trees from more favorable localities, where the fruit is still as fair as ever, and care should be exercised in selecting only the healthiest grafts or trees. Nurserymen in unfavorable districts should endeavor to pro- pagate only from trees of healthy character ; and if those in their own vicinity are diseased, they should spare no pains to bring into their nurseries and propagate only such as they feel confident are healthy and sound. On them, next to the soil, depends very considerably the vigor or debility of the stock of any given variety in the country around them. * We do not deny that in any given soil there is a period at which a variety of tree or plant exhibits most vigor, and after having grown there awhile it ceases to have its former luxuriance. The same is true of wheat or potatoes, and accordingly farmers are in the habit of ‘‘ changing their seed.” The nutriment for a given variety is after a time exhausted from the soil, and unless it is again supplied the tree must decline. In light soils this speedily happens. In strong clayey or rocky soils, the natural decomposition of which affords a continual store of lime, potash, &c., the necessary supply of inorganic Bod is maintained, and the variety continues healthy and produc- ve, io). 20 PROPAGATION OF VARIETIES. 3 In Mr. Knight’s original essay on the Decay of Varieties, he clearly stated a circumstance that most strongly proves what we have here endeavored to show, viz. : that the local decline © of a variety is mainly owing to neglect, and to grafting on — bad stock. We allude to the fact repeatedly verified, that — healthy young shoots, taken from the roots of an old variety in apparent decline, produce trees which are vigorous and — heathy. “ The decay,” says he,“ of the powers of life in the roots of seedling trees is exceedingly slow comparatively with — that in the branches. Scions (or shoots) obtained from the — roots of pear-trees two hundred years old afford grafts which — grow with great vigor, and which are often covered with — thorns like young seedling stocks; whilst other grafts, taken — at the same time from the extremities of the branches of such — trees, present a totally different character, and a very slow and unhealthy growth. Ido not conceive that such shoots | possess all the powers of a young seedling, but they certainly — possess no inconsiderable portion of such powers.” This is nothing more, in fact, than going back to the roots —the portion of the tree least exhausted—for the renewal — of the health of a variety when the branches of the tree have been exhausted by overbearing, &c. It is a simple and easy mode of increasing the vigor ‘of a sort of delicate habit, to take scions from young root-suckers for grafting anew. ‘This — can of course only be done with trees that grow on their own roots, or have not been grafted. = CHAPTER ITI. PROPAGATION OF VARIETIES—GRAFTING—-BUDDING—CUTTINGS, LAYERS, AND SUCKERS. ArTER having obtained a new and choice kind of fruit, which in our hands is perhaps only a single tree, and which, as we have already shown, seldom produces the same from seed, the next inquiry is how to continue this variety in existence, and how to increase and extend it, so that other gardens and countries may possess it as well as ourselves. This leads us to the subject of the propagation of fruit-trees, or the continuation of varieties by grafting and budding. | Grafting and budding are the means in most common use for propagating fruit-trees. They are, in fact, nothing more than inserting upon one tree the shoot or bud of another, in such a manner that the two may unite and form a new compound. PROPAGATION OF VARIETIES. 21 ‘No person having any interest in a garden should be unable to perform these operations, as they are capable of effecting _ transformations and improvements in all trees and shrubs, no less valuable than they are beautiful and interesting. Grafting is a very ancient invention, having been well known and practised by the Greeks and Romans. The latter, indeed, describe a great variety of modes, quite as ‘ingenious as any of the fanciful variations now used by gardeners. The French, who are most expert in grafting, practise occasionally more than fifty modes, and within a few years have succeeded perfectly in grafting annual plants, such as the tomato, the dahlia, and the like. The uses of grafting and buddin g, a8 applied to fruit-trees, may be briefly stated as follows :— 1. The rapid increase of propagation of valuable sorts of fruit not easily raised by seeds or cuttings, as is the case with nearly all varieties. 2. To renew or alter the heads of trees partially or fully grown, producing in two or three years, by heading-in and grafting, a new head, bearing the finest fruit, on a formerly worthless tree. 3. To render certain foreign and delicate sorts of fruit more hardy, by grafting them on robust stocks of the same Species native to the country, as the foreign grape on the native ; and to produce fine fruit in climates or situations not naturally favorable, by grafting on another species more hardy, as in a cool climate and damp strong soil by working the Peach on the Plum. 4. To render dwarf certain kinds of fruit, by grafting them on suitable stocks of slower growth, as in the case of the Pear on the Quince, the Apple on the Paradise stock, &c. 5. By grafting several kinds on the same tree, to be able to have a succession of fruit, from early to late, in a small garden. 6. To hasten the bearing of seedling varieties of fruit, or of such as are a long time in producing fruit, by grafting them on the branches of full-grown or mature bearing trees. Thus a seedling pear, which would not produce fruit on its own root in a dozen years, will generally begin to bear the third or fourth year if grafted on the extremity of the bearing branches of a mature tree. The proper time for grafting fruit-trees is in the spring, as soon as the sap is in motion, which commences earliest with the Cherry and Plum, and ends with the Pear and Apple. The precise time of course varies with the season and the climate, but is generally comprised from February to the middle of April. The grape-vine, however, which suffers by 22 PROPAGATION OF VARIETIES. bleeding, is not usually grafted until it is in leaf. The most e favorable weather for grafting is a mild atmosphere with oc-_ casional showers. ‘1 The scions are generally selected previously, as it is aa in nearly all kinds of grafting by scions, that success is more — complete when the stock upon which they are placed 1s a lit- tle more advanced—the sap in a more active state than in the scion. To secure this, we usually cut the scions very early in the spring, during the winter, or even in the autumn, burying their lower ends in the ground in a shaded place, or keeping them in fine soil in the cellar till wanted for use. — In cutting scions we choose straight thrifty shoots of the last year’s growth, which may remain entire until we commence grafting, when they may be cut into scions of three or four buds each. In selecting scions from old trees it is always advisable to choose the most vigorous of the last year’s shoots growing near the centre or top of the tree. Scions from sickly and unhealthy branches should be rejected, as they are apt to carry with them this feeble and sickly state. Scions taken from the lower bearing branches will produce fruit soonest, but they will not afford trees of so handsome a shape or so vigorous a growth as those taken from the thrifty up- right shoots near the centre or top of the tree. Nurserymen generally take their scions from young grafted trees in the nursery-rows, these being usually in better condition than those taken from old trees, not always in a healthy state. The stock for grafting upon is generally a tree which has been standing, at least for a year previously, on the spot where it is grafted, as success is much less certain on newly moved trees. In the case, however, of very small trees or stocks, which are grafted below the surface of the ground, as is frequently the practice with the Apple in American nurseries, the stocks are grafted in the house in winter, or early spring, put away carefully in a damp cellar, and planted out in the spring; but this method is only successful when the root is small, and when the top of the stock is taken off, and the whole root is devoted to supplying the graft with nourishment. The theory of grafting is based on the power of union between the young tissues or organizable matter of growing wood. When the parts are placed nicely in contact, the ascending sap of the stock passes into and sustains life in the scion; the buds of the latter, excited by this supply of sap and the warmth of the season, begin to elaborate and send down woody matter, which, passing through the newly granu- lated substance of the parts in contact, unites the graft firmly with the stock. “If,” says De Candolle, ‘‘ the descending i PROPAGATION OF VARIETIES, 33 sap has only an incomplete analogy with the wants of the stock, the latter does not thrive, though the organic union may have taken place; and if the analogy between the albu- men of stock and scion is wanting, the organic union does not operate, the scion cannot absorb the sap of the stock, and the graft fails.” Grafting therefore is confined within certain limits. A scion from one tree will not, from the want of affinity, suc- ceed on every other tree, but only upon those to which it is allied.. We are, in short, only successful in budding or graft- ing where there is a close relationship and similarity of struc- ture between the stock and the scion. This is the case with varieties of the same species which take most freely, as the different sorts of Apple; next with the different species of a genus, as the Apple and the Pear, which grow, but in which the union is less complete and permanent; and lastly with the genera of the same natural family, as the Cherry on the Plum, which die after a season or two. The ancients boasted of Vines and Apples grafted on Poplars and Elms; but re- peated experiments, by the most skilful cultivators of modern times have clearly proved that although we may, once in a thousand trials, succeed in effecting these ill-assorted unions, yet the graft invariably dies after a few months’ growth.* The range in grafting or budding, for fruit-trees in ordinary culture, is as the following: Apples, on apple or crab seed- lings for orchards (standards), or on Paradise apple stocks, for dwarfs; Pears, on pear seedlings for common culture, or Quince stocks for dwarfs,and sometimes on the thorn for clayey soils; Peaches, on their own seedlings for standards or for orchards; on Almonds, for hot and dry climates; on Plums in cold or moist soils, or to secure them against the worm; Apricots, on Plum stocks, to render them hardy and productive, or on their own seedlings to render them long- lived. Nectarines are usually worked on the Peach or Plum; and Cherries on mazard seedlings, or on the perfumed Cherry, and on the morello for forming half dwarfs. * The classical horticulturist will not fail to recall to mind Pliny’s account of the tree in the garden of Lucullus, grafted in such a man- ner as to bear Olives, Almonds, Apples, Pears, Plums, Figs, and Grapes. There is little doubt, however, that this was some ingenious deception, as to this day the Italian gardeners pretend to sell Jas- mines, Honeysuckles, &c., growing together and grafted on Oranges and Pomegranates. This is ingeniously managed, for a short-lived effect, by introducing the stems of these smaller plants through a hole bored up the centre of the stock of the trees—their roots being in the same soil, and their stems, which after a little growth fill up these holes, appearing as if really grafted. 24 PROPAGATION OF VARIETIES. The manual operation of grafting is per- — formed in a very easy and complete manner — when the size of the stock, or branch to be © grafted, corresponds precisely with that of the scion. In this case, which is called splice-graft- img, it is only necessary with a smooth sloping cut, upwards on the stock a, and downwards on the scion 6, Fig. 2, to make the two fit pre- cisely, so that the inner bark of one corre- sponds exactly with that of the other, to bind © them firmly together with a strand of matting, and to cover the wound entirely with grafting clay or wax, and the whole is finished. In this, which is one of the neatest modes, the .whole forms a complete union nearly at once, leaving scarcely any wounded part to heal over. But, as it is only rarely that the stock is of so small a size as to fit thus perfectly to the scion, the operation must be varied somewhat, and requires more skill. The method in most common use to cover all difficul- ties is called tongue grafting. We may remark here that grafting the shoots of Peaches, Nectarines, and Apricots, owing to their large pith, is more difficult than that of other fruit-trees. A variation of splice- grafting, Fig. 3, has been invented to obviate this. This consists in selecting the scion a, so as to leave at its lower end about a fourth of an inch of two years old wood, which is much firmer. The bottom of the slope on the stock is cut with a dovetail notch, 6, into which the scion is fitted. Tongue-grafting (or whip -grafting), Fig. 4, resembles very nearly splice-grafting, except, instead of the simple splice, a tongue is made to hold the two together more firmly. In ordér to understand this method, let us explain it a little in detail. Having chosen your stock of the proper size, cut it off at the point where, a, it appears best to fix the graft. If the stock is quite small, it may be within three or four inches of the ground. Then, with a very sharp knife, make a smooth cut upwards, 6, about two inches in length. Next make a slit from the top of this cut about one-fourth of the way down- wards, c, taking out a thin tongue of wood. Cut the scion four or five inches long, so as to have three buds; then shape the lower end with a single smooth sloping cut, e, about the same length as that on the stock, and make the tongue up- ward, f, to fit in the downward slit of the stock. Now apply the scion accurately to the stock, making the inner bark of the scion fit exactly the inner bark of the stock, at least on one Fig. 2. Splice-Grafting. Fre. 3. Splice-Grafting the Peach. side, g. PROPAGATION OF VARIETIES. 25 Tongue-Grafting, progressive stages. Without changing their position, tie them together carefully with a piece of bass hs or tape, . And finally cover the wound with well- prepared grafting clay or wax, a This ball of clay should more than cover the union, by an inch above and below, and should be about an inch thick. If grafting-wax is used the covering need not be above half an inch thick. American Whip Tongue- Grafting—the mode generally practised by American nur- serymen—is similar to the foregoing method, but much more rapid in its execution. The scion and stock are first cut, as represented in Fig. 2 for splice-grafting, and then the knife is passed upward in the scion, a, Fig. 5, and down- ward in the stock, b, forming a sliced tongue in appearance, and when joined together, c, serves to hold the scion in place. Fic. 5. American Whip Tongue-Grafting in its different stages. (a.) Scion cut for insertion, (0). Stock prepared to receive the scion. (c). Stock and scion united. (d). The same tied up. The tying for out-door 26 PROPAGATION OF VARIETIES. grafting is then done by a narrow strip of cloth, say half an inch to an inch wide, one side of which is saturated or coated with grafting-wax, and as each turn round the graft and stock is made, the adhesive power of the wax holds the strip firmly and renders the work complete (d). Whip-grafting large stocks is frequently practised, and is a very successful manner of operating upon quite large trees in the nursery row. The sloping cut upon the stock, and the forming of the graft, is the same as in the ordinary American whip tongue-graft- ing, except that one side of the stock, opposite that on which the graft is placed, should be cut away upon the same slope as the grafted side, as indicated by the dotted lines in Fig. 6. As soon as the graft has taken, and com- menced expanding its leaves and sending out shoots, it will be necessary to rub or cut off all shoots between the ball and the ground, if it is a small stock, or all those which would rob it . of a principal share of nour- ishment, if upon a large tree. If the scion or stock is very weak, it is usual to leave one or two other buds for a time, to assist In drawing up the sap. i) When the graft has made a Fia. 6. " growth of two or three inches se We ee ee aan the ball of clay may be re- scion. (b). Scion cut for sikiaettiem. moved, and if the gr aft is (¢). Stock and scion united. securely united, the bandage may be loosened and re-tied, or it may be cut partially away at the back of the graft, for the purpose of per- mitting the expansion of growth, that otherwise would soon be checked, and cause the graft to break off. In the use of the wax-cloth strips, passing the knife at the back and cutting the tie is all that is requisite. Early in August the angle left at the top of the stock should be cut off smoothly, in order to allow the bark of the stock and the scion to heal neatly over © the whole wound. Though it is little attended to in common practice, the PROPAGATION OF VARIETIES. 27 amateur will be glad to know that the success of a graft is always greatly insured by choosing the parts so that a bud is left near the top of the stock, 4, Fig. 4, and another near the bottom of the scion, 7. These buds attract the rising sap to _ the portions where they are placed, form woody matter, and greatly facilitate the union of the parts near them; the upper part of the stock and the lower part of the scion being the portion soonest liable to perish from a want of nourishment.* Cleft-grafting is a very easy though rather clumsy mode, and is in more common use than any other in the United States. It is chiefly practised on large stocks, or trees the branches of which have been headed back, and are too large for tongue-grafting. The head of the stock is first cut over horizontally with the saw and smoothed with a knife. A cleft about two inches deep is then made in the stock with a ham- mer and splitting-knife. The scion is now prepared by sloping its lower end in the form of a wedge about an inch and a half long, leaving it a little thicker on the outer edge. Opening the cleft with the splitting-knife, or a small chisel for that purpose, push the scion carefully down to its place, fitting its inner bark on one side to that of Fig. 7. one side of the stock. When the stock Cleft-Grafting. is large, it is usual to insert two scions, ,,{" “ty” gous Laer aa Fig. 7. On withdrawing the chisel, scions inserted. the cleft closes firmly on the scions, when the graft is tied and clayed in the usual manner. Apple-stocks, in many American nurseries, are grafted in great quantities in this mode—the stocks being previously taken out of the ground, headed down very near the root, cleft-grafted with a single scion, sloping off with an oblique cut the side of the stock opposite that where the graft is placed, and then planted at once in the rows, so as to allow nly a single bud of the scion to appear above ground. It is * In grafting large quantities of young trees when stocks are scarce, it is not an unusual practice in some nurseries to tongue or whip-graft upon small pieces of roots of the proper sort of tree, planting the same ‘in the earth as soon as grafted. Indeed Dr. Van Mons considers this the most complete of all modes, with regard to the proper condition of the grafted sort: 1st, because the smallest quantity of the stock is used; and 2d, because the lower part of the scion being thus placed in the ground, after a time it throws out fibres from that portion, and so at last is actually growing on its own roots. 28 PROPAGATION OF VARIETIES. not usual with many either to tie or clay the grafts in this case, as the wound is placed below the surface; but when this plan is adopted, the grafts must be set and the trees planted at once, drawing the well-pulverized soil with great care around the graft. Another way of grafting apple-stocks, common in Western nurseries, consists in tongue-grafting on seedling stocks of very small size, cut back almost to the root. Large quantities of trees are also propagated by using pieces of roots each three to five inches long, thus forming from the root of one stock sufficient root for two or more grafts. This practice, although quite common, is of very doubtful value, and by some prominent horticulturists considered as tending to debilitate and reduce vitality—the seat of vital life in fact resting in the natural crown of the seedling, and that once destroyed cannot be renewed. It is therefore apparent that but one healthy permanent tree can ever be grown from a seedling stock. This is performed in winter, by the fireside, the grafts carefully tied, and the roots placed in the cellar, in sand, till spring, when they are planted, the top of the graft just above ground. Grafting the Vine is attended with success in the cleft or whip manner, if treated as follows:—Cut your scions during the winter or early spring, keeping them partially buried in a cool damp cellar till wanted. As soon as the first leaves of the old’vine or stock have grown to about two inches in diam- eter, and all danger of bleeding is past, cut it off smoothly below the surface of the ground, and split the stock and insert one or two scions in the usual manner, binding the cleft well together if it does not close firmly. Draw the soil carefully over the whole, leaving one bud of the scion at the surface. If the root of the stock is a strong native grape, the graft will frequently grow ten or fifteen feet during the first season, and yield a fair crop the second year. Saddle-grafting, Fig. 8, consists in cutting the top of the stock in the form of a wedge, splitting the scion and thinning away each half to a tongue shape, placing it astride the stock, and fitting the two, at least on one side, as in tongue-graft- ing. This mode offers the largest surface for the junction of the scion and stock, and the union is very perfect. Mr. Knight, who practised it chiefly upon Cherry-trees, states that he has rarely ever seen a graft fail, even when the wood has been so succulent and immature as to preclude every hope of success by any other mode. _ A variety of this mode, for stocks larger than the scions, is practised with much success in England after the usual sea- son is past, and when the bark of the stock separates readily. “The scion, which must be smaller than the stock, is split up . “ = 3 - a ¥ + a PROPAGATION OF VARIETIES. 29 between two or three inches from its lower end, so as to have one side stronger than the other. This strong side is then Fie. 8. Fie. 9. Saddle-Grafting. Saddle-Grafting Large Stocks. properly prepared and introduced between the bark and the wood, while the thinner division is fitted to the opposite side of the stock.” The graft, thus placed, receives a large supply of the sustaining fluid from the stock, and the union is rapid ; while the wound on the stock is speedily covered by a new layer of bark from that part of the scion which stands astride it. Side-grafting is a mode described by Elliott, and consid- ered very successful for grafting the Magnolia, and other trees difficult of propagation; and also for the greater safety of grafts received or delayed late in spring. It is performed by cutting a notch or slit of about one inch long in the side of the stock, paring the outer portion, splitting the lower end of the graft and paring the inner portion, then inserting it, so as to form a union of the bark and wood, leaving meanwhile the top of the stock to carry on the circulation of the sap until the graft becomes united, when the stock is to be cut away. Grafting-clay is prepared by mixing one-third cow-dung, free from straw, and two-thirds clay, or clayey loam, with a little hair, like that used in plaster, to prevent its cracking. 30 PROPAGATION OF VARIETIES. Beat and temper it for two or three days, until it is thorough- _ ly incorporated. When used, it should be of snch a consis- tency as to be easily put on and shaped with the hands. __ Grafting-waxz. The common grafting-wax of the French gardeners is of two kinds. The first is melted and laid on with a brush in a fluid state, and 1s made of half a pound of pitch, half a pound of beeswax, and a pound of cow-dung, boiled together. The second, which is spread while warm on strips of coarse cotton or strong paper, and wrapped directly about the graft, answering at once to tie.and to protect it, is composed of equal parts of beeswax, turpentine, and resin. The grafting-wax most commonly used here is made of tallow, beeswax, and resin, in equal parts, or, as many prefer, with a little more tallow to render it pliable. It may be applied directly around the graft, or it may be spread with a brush, when warm, upon cloth or paper, and afterward the cloth or paper cut into suitable strips for wrapping, as indicated in the direction for grafting. Grafting-wax is a much neater and more perfect protection than grafting-clay. Budding. Budding (inoculating, of the old authors) differs from common grafting not the least in its nature or effects. Every bud is a distinct individual, capable of becoming a tree under favorable circumstances. In grafting we use a branch com- posed of several buds, with a considerable quantity of bark and wood; while in budding we employ but a single bud, with a very small quantity of the adjoining bark and wood. The advantages of budding fruit-trees, compared with graft- ing, are so considerable that in this country it is ten times as much practised. These are, first, the great rapidity with which it is performed; a skilful budder, with a clever boy following him to te the buds, being able to work from a thousand to twelve hundred young nursery stocks in a day. 2d. The more convenient season at which it is performed in all countries where a short spring crowds garden labors within a small space. 3d. Being able to perform the opera- tion without injuring the stock in case of failure, which is always more or less the case in stocks headed down for graft- ing. 4th. The opportunity which it affords, when performed in good season, of repeating the trial on the same stock. To these we may add that budding is universally preferred here for all stone-fruits, such as Peaches, Apricots, and the like, as these require extra skill in grafting, but are budded with great ease. The proper season for budding fruit-trees in this country is from the first of July to the middle of September; the PROPAGATION OF VARIETIES. $1 different trees coming into season as follows:—Plums, Cher- ries, Apricots on Plums, Apricots, Pears, Apples, Quinces, _Nectarines, and Peackes. Trees of considerable size will re- quire budding earlier than young seedling stocks. But the Fie. 12. Budding-Knives. A Stick of Buds. operation is always, and only, performed when the bark of the stock parts or separates freely from the wood, and when the buds of the current year’s growth are somewhat plump, and the young wood is growing firm. Young stocks in the nur- sery, if thrifty, are usually planted out in the rows in the spring, and budded the same summer or autumn. Before commencing you should provide yourself with a budding-knife, Fig. 10 (about four and a half inches long), having a round blade at one end, and an ivory handle, ter- minating in a thin rounded edge called the haft, at the other. Fig. 11 represents another style or form of budding-knife, by many considered preferable. The cutting portion extends about one-third around the end of the blade, and about two- thirds of its length, leaving the lower part dull. The rounded end of the blade to this knife obviates the necessity of re- versing it for opening the back when setting a bud, and thus facilitates work. In choosing your buds, select thrifty shoots that have 32 PROPAGATION OF VARIETIES. nearly done growing, and prepare what is called a stick of buds, Fig. 12, by cutting off a few of the imperfect buds at the lower, and such as may be yet too soft at the upper ends, leaving only smooth, well-developed single buds; double buds being fruit-buds. Great care is essential in selecting buds, as often even on sticks. cut from young trees, and especially from bearing trees, many of the single buds will be found developed into fruit-buds, and are therefore unfitted for use. The form of a wood-bud is always long rather than round, and, in the case of peaches, there are sometimes triple buds, the centre one of which is always a wood-bud. Cut off the leaves, allowing about half an aan of the ‘foot- stalks to remain for "conveniently inserting the buds. Some strands of bass matting, about twelve or fourteen inches long, and from a quarter to half an inch in width, moistened in water to render them soft and pliable (or in the absence of these some soft woollen yarn), must also be at hand for tying the buds. Shield or T-budding is the most approved mode in all countries. A new variety of this method, now generally practised in this country, we shall describe first, as being the simplest and the best mode for fruit-trees. American shield-budding. Having your stick of buds ready, choose a smooth portion of the stock. When the latter is small, let it be near the ground, and, if equally convenient, select also the north side of the stock, as less exposed to the sun. Fie. American shield- budding. Make an upright incision in the bark from an inch to an inch and a half long, and at the top of this make a cross cut, so that the whole shall form aT. From the stick of buds, your la x “ J . ps , ty PROPAGATION OF VARIETIES. 33 knife being very sharp, cut a thin, smooth slice of wood and ‘bark containing a bud, Fig. 13, a. With the rounded end of your budding-knife, now raise the bark on each side of the incision just wide enough to admit easily the prepared bud. Taking hold of the footstalk of the leaf, insert the bud under the bark, pushing it gently down to the bottom of the inci- sion. If the upper portion of the bud projects above the horizontal part of the T, cut it smoothly off, so that it may completely fit b. A bandage of the soft matting is now tied over the whole wound, Fig. 14, commencing at the bottom, and tying most firmly above, leaving the bud and the foot- stalk of the leaf only exposed to the light air. Common shield-budding, Fig. 15, practised in all gardens in Europe, differs from the foregoing only in one respect—the removal of the slice of wood contained in the bud. This is taken out with the point of the knife, holding the bud or shield by the leaf stalk with one hand, inserting the knife under the wood at the lower extremity, and then raising and drawing out the wood by bending it upwards and downwards, with a slight jerk, until it is loosened from the bark; always taking care that a small portion of the wood remains behind to fill up the hollow at the base or heart of the bud. The bud thus prepared is inserted precisely as before described. The American variety of shield-budding is found greatly preferable to the European mode, at least for this climate. Many sorts of fruit-trees, especially Plums and Cherries, nearly mature their growth, and require to be budded in the hottest part of our summer. In the old method, the bud having only a shield of bark with but a particle of wood in the heart of the bud, is much more liable to be destroyed by heat, or dry- ness, than when the slice of wood is left behind in the American way. Taking out this wood is always an operation requiring some dexterity and practice, as few buds grow when their eye or heart-wood is damaged. The American method therefore requires less skill, can be done earlier in the season with vounger wood, is performed in much less time, and is uniformly more successful. It has been very fairly tested upon hundreds of thousands of fruit-trees.in our gardens for the last twenty years, and although practised English budders coming here at first are greatly prejudiced against it, as being in direct opposition to one of the most essential features in the old mode, yet a fair trial has never failed to convince them of the superiority of the new. A fier-treatment. In two weeks after the operation you will be able to see whether the bud has taken, by its plump- ness and freshness. If it has failed, you may, if the bark still parts readily, make another trial; a clever budder will not 34 PROPAGATION OF VARIETIES. lose more than 6 or 8 per cent. If it has succeeded, aftera fortnight more has elapsed the bandage must be loosened, or, if the stock has swelled much, it should be removed altogether, by cutting on the back side opposite the bud. When budding has been performed very late, we have occasionally found it an advantage to leave the bandage on during the winter. As soon as the buds commence swelling in the ensuing spring, head down the stock, with a sloping back cut, within two or three inches ously, and all “robbers,” as the shoots of the stock near to and below the bud are termed, must be taken off from time to time. To secure the upright growth of the bud, and to prevent its being broken by the winds, it is tied, when a few inches long, to that portion of the stock left for the purpose, Fig. 16, a. During the month of August, if the shoot is strong, this support may be removed, and the superfluous portion of the stock smoothly cut away in the with young bark. We have found a great advantage, when Treatment of the budding trees which do not take readily, in growing bud. F ; : adopting Mr. Knight's excellent mode of tying with two distinct bandages, one covering that part below the bud, and the other the portion above it. In this case the lower bandage is removed as soon as the bud has taken, and the upper left for two or three weeks longer. This, by arrest- ing the upward sap, completes the union of the upper portion of bud (which in plums frequently dies while the lower part is united) and secures success. Reversed shield-budding, which is nothing more than making the cross cut at the bottom instead of the top of the upright incision in the bark, and inserting the bud from below, is a good deal practised in the south of Europe, but we have not found that it possesses any superior merit for fruit-trees. An ingenious application of budding, worthy the attention of amateur cultivators, consists in using a blossom-bud instead of a wood-bud; when, if the operation is carefully done, blossoms and fruit will be produced at once. This is most successful with the Pear, though we have often succeeded also with the Peach. Blossom-buds are readily distinguished, as soon as well formed, by their roundness, and in some trees by their growing in pairs; while wood-buds grow singly, and are more or less pointed. We have seen a curious fruit-grower borrow in this way, in September, from a neighbor ten miles of the bud. The bud will then start vigor-. dotted line 6, when it will be rapidly covered Sth te eee et 2 ome! - poe 3 : PROPAGATION OF VARIETIES, 35 distant, a single blossom-bud of a rare new pear, and produce from it a fair and beautiful fruit the next summer. The bud, in such cases, should be inserted on a favorable limb of a bearing tree. Annular budding, Fig. 17, we have found a valuable mode for trees with hard wood and thick bark, or those which, like the wal- nut, have buds so large as to render it diff- cult to bud them in the common way. A ring of bark, when the sap is flowing freely, is taken from the stock, a, and a ring of cor- responding size containing a bud, 0, from : the scion. If the latter should be too large re te a piece must be taken from it to make it fit; annular Budding. or should all the scions be too small, the ring upon the stock may extend only three-fourths the way round, to suit the ring of the bud. An application of this mode, of great value, occasionally occurs in this country. In snowy winters, fruit-trees in orchards are sometimes girdled at the ground by field-mice, and a growth of twenty years is thus destroyed in a single day, should the girdle extend quite round the tree. To save such a tree it is only necessary, as soon as the sap rises vigorously in the spring, to apply a new ring of bark, in the annular mode, taken from a branch of proper size; tying it firmly, and drawing up the earth so as to cover the wound completely. When the tree is too large to apply an entire ‘ring, separate pieces, carefully fitted, will answer; it is well to reduce the top somewhat by pruning, that it may not make too large a demand on the root for a supply of food. Another practice, and perhaps one more easily applicable, is the taking several large grafts or strong twigs of last year’s growth, and after splitting them in halves, pare each end down to a thin edge, and insert them underneath the bark of the tree just above and below the wound. Tie around firmly with strong bass matting, and then draw up the earth to cover the whole and keep out the air. Budding may be done in the spring as well as at the latter end of summer, and is frequently so performed upon roses and other ornamental shrubs by French gardeners, but is only in occasional use upon fruit-trees. Influence of the stock and graft. _ The well-known fact that we may have a hundred different varieties of pear on the same tree, each of which produces its fruit of the proper form, color, and quality; and that we 36 PROPAGATION OF VARIETIES. may have, at least for a time, several distinct though nearly related species upon one stock, as the Peach, Apricot, 2} Nectarine, and Plum, prove very conclusively the power of every grafted or budded branch, however small, in preserving __ its identity. ‘To explain this, it is only necessary to recall to mind that the ascending sap, which is furnished by the root or stock, is nearly a simple fiuid; that the leaves digest and modify this sap, forming a proper juice, which re-descends in — the inner bark; and that thus every bud and leaf upon a branch maintains its individuality by preparing its own proper nourishment, or organizing matter, out of that general aliment the sap. Indeed, according to De Candolle,* each separate cellule of the inner bark has this power of preparing its food according to its nature; in proof of which a striking experiment has been tried by grafting rings of bark, of differ- ent allied species, one above another, on the same tree, without allowing any buds to grow upon them. On cutting down and examining this tree, it was found that under each ring of bark was deposited the proper wood of its species, thus clearly proving the power of the bark in preserving its identity, even without leaves. On the other hand, though the stock increases in size by the woody matter received in the descending sap from the graft, yet as this descends through the inner bark of the stock, it is elaborated by, and receives its character from the” latter; so that, after a tree has been grafted fifty years, a shoot which springs out from its trunk below the place of union will always be found to bear the original wild fruit, , and not to have been in the least affected by the graft. But whilst grafting never effects any alteration in the identity of the variety or species of fruit, still it is not to be denied that the stock does exert certain influences over the habits of the graft. The most important of these are dwarf- ing, inducing fruitfulness, and adapting the graft to the soil or climate. | Thus every one knows that the slower habit of growth in the Quince stock is shared by the Pear grafted upon it, which becomes a dwarf; as does also the Apple when worked on the Paradise stock, and, in some degree, the Peach on the Plum. The want of entire similarity of structure between the stock and graft confines the growth of the latter, and changes it, in the case of the Pear, from a lofty tree to a shrub of eight or ten feet in height. The effect of this dif- ference of structure is very apparent, when the Peach is grafted on the Plum, in the greater size of the trunk above, * Physiologie Vegetable, a PROPAGATION OF VARIETIES, 37 as compared with that below the graft; a fact which seems to arise from the obstruction which the descending sap of the graft finds in its course through the bark of the stock. To account for the earlier and greater fruitfulness caused by grafting on a stock of slower growth, Mr. Knight, in one of his able papers, offers the following excellent remarks :— “The disposition in young trees to produce and nourish blossom buds and fruit is increased by this apparent obstruc- tion of the descending sap; and the fruit, I think, ripens somewhat earlier than upon other young trees of the same age which grow upon stocks of their own species. But the growth and vigor of the tree, and its power to nourish a succession of heavy crops, are diminished, apparently, by the stagnation in the branches and stock of a portion of that sap which, in a tree growing on its own stem or upon a stock of its own species, would descend to nourish and promote the extension of its own roots. The practice, therefore, of graft- ing the Pear on the Quince, and the Peach on the Plum, when extensive growth and durability are wanted, is wrong ; but it is eligible wherever it is wished to diminish the vigor and growth of the tree, and its durability is not so imporant.” In adapting the graft to the soil the stock has a marked influence. Thus in dry chalky soils, where the Peach on its own roots will scarcely grow, it is found to thrive admirably budded on the Almond. We have already mentioned that in clay soils too heavy and moist for the Peach, it succeeds very well if worked on the Plum. M. Floss, a Prussian gardener, succeeded in growing fine pears on sandy soils, where it was nearly impossible to raise them before, by grafting them on the Mountain Ash, a nearly related tree, which thrives on the driest and lightest soil. A variety of fruit which is found rather tender for a cer- tain climate, or a particular neighborhood, is frequently acclimatized by grafting it on a native stock of very hardy habits. Thus near the sea-coast, where the finer plums thrive badly, we have seen them greatly improved by being worked on the beech-plum, a native stock adapted to the spot; and the foreign grape is more luxuriant when grafted on our native stocks. A slight effect is sometimes produced by the stock on the quality of the fruit. A few sorts of pear are superior in flavor, but many are also inferior, when grafted on the Quince, while they are more gritty on the thorn. The Green Gage, a Plum of great delicacy of flavor, varies considerably upon different stocks; and Apples raised on the crab, and pears on the Mountain Ash, are said to keep longer than when grown on their own roots. 38 PROPAGATION OF VARIETIES. In addition to the foregoing, a diseased stock should always be avoided, as it will communicate disease slowly to the graft, unless the latter is a variety of sufficient vigor to renew the health of the stock, which is but seldom the case. The cultivator will gather from these remarks that, in a favorable climate and soil, if we desire the greatest growth, duration, and development in any fruit (and this applies to orchards generally), we should choose a stock of a closely simi- lar nature to the graft—an apple seedling for an apple; a pear seedling for a pear. If we desire dwarf trees that come into bearing very young, and take littie space in a garden, we employ for a stock an allied species of slower growth. If our soil or climate is unfavorable, we use a stock which is adapted to the soil, or which will, by its hardier roots, endure the cold. The influence of the graft on the stock seems scarcely to extend beyond the power of communicating disease. ” _ by joints: that is, by buds having about two inches of wood _ attached to each—every bud in this way forming a plant. 9 Kaa 40 PROPAGATION OF VARIETIES. When this mode is adopted, it is usual to plant the joints about half an inch deep, in light soil, im a common hot-bed prepared for the purpose, or each joint is planted in a pot by — itself. In the first way a great number of plants may be | grown in a small space. : f | Formerly more certain success In propagating the vine by © joints was considered gained by halving the joint before plant- — ing, as shown in Fig. 19; but, recently, operators have prac- — tised the simple manner of | preparing the cuttings with — about two inches of wood be- — low, and half an inch above the bud, and then planting in frames or propagating-houses, by simply placing the eye or cutting in a perpendicular position, the bed just level with, or nearly covered in a bed of clean, sharp, building or lake sand. A gentle bottom heat is to be maintained steadily, at the same time keeping the air in the house or frame quite cool until the lower end of the cutting or bud has commenced to form roots, when the air of the surface or volume of the house may be increased in warmth to stimulate growth of vine. In the method of growing from single eyés, or two-eye cuttings, in out-door practice, it is considered best to prepare the cuttings during winter, and pack them in clean damp— not wet—sand, in a cool, dark cellar, where they will callus ; and then, just as soon in the spring as the ground can be worked, plant the cuttings out, selecting, as far as possible, a sharp sandy loam for the location, covering the bed half an inch deep with the soil, and then two to three inches deep with mulch of sawdust, tan bark, &c. In preparing cuttings of what are termed hard-wood varie- ties, such as Delaware, Norton’s Virginia, &c., it is customary with some propagators to scrape off the outer bark from the lower end of the cutting, and to soften it by soaking in water from ten to twenty hours before placing them in the bed or frame. ; The large English black mulberry is propagated by cut- tings, as follows: About the last of October take cuttings from the thrifty shoots of a bearing tree, cut out all the buds except two or three at the top, and pare off the bottom of the cutting just below a bud. Lay in the cuttings in a sheltered border, burying them so that only the two buds at the top are exposed, and covering them with some loose straw or lit- ter. In the spring make a small hot-bed with very sandy soil, in which to plant the cuttings on taking them out of the SA EES TES 3 sao 8 ee Fie. 19. A vine joint prepared and planted. PROPAGATION OF VARIETIES, 41 ground, or place each one in a small pot in any hot-bed ready at hand, and in a few weeks they will be found to have made Toots freely. As a general rule, cuttings succeed best when they are . Pie off just between the young and the previous year’s wood; or, in the case of young side shoots, when they are cut off close to the branch preserving the collar of the shoot. The lower end should be cut smoothly across just below a _ bud, the soil should in all cases be pressed firmly about the lower end of the cutting, and it should always be planted before the buds commence swelling, that the wound may in some measure heal before growth and the absorption of fluid commences, * F Propagation by Layers and Suckers. A layer may be considered as a cutting not entirely sepa- _ rated from the plant. _. Layering is a mode of propagation resorted to in increas- ing some fruit-tree stocks, as the Paradise stock, the Muscle Plum, and some kinds which do not grow so well from the seed. Certain varieties of native grape, as the Norton’s Vir- ginia, which do not root readily by cuttings, are also raised in this way, and it may be applied to any sort of fruit-tree which it is desirable to continue on its own root without grafting. Fruit-trees are generally layered in the spring, and the layers may be taken off well-rooted plants in the autumn. - But they may also be layered with success early in July. In making layers the ground around the mother plant should be made light and mellow by digging. Being provided with some hooked pegs to fasten down the layers, bend down 42 PROPAGATION OF VARIETIES, a branch, so that the end may recline upon the ground. Open a little trench three or four inches deep to receive the young © wood to be layered; make a cut or tongue, Fig. 20, a, half - way through the under or upper side of the shoot, pegging down the branch with the hooked peg, 6, to keep it in its’ place; press the earth slightly round the tongue, and, in fill- ing in the soil, raise nearly upright the end of the layer, ¢, which remains above the surface of the ground. The descending sap, filled with organizable matter, is ar- rested by this tongue, accumulates there, and the emission of roots speedily takes place. Ringing, wounding, or twisting the limb answers the same purpose less perfectly, and indeed many trees root readily from the mere position of the branches as layers, and the moisture of the soil. A tree or plant which is kept for raising layers is called a stool, and is headed down, both to facilitate the rooting of the layers and to afford an abundance of shoots near the earth. Shoots of some of the fruit-tree stocks in the English nurse- ries are pegged down to the surface before growth commences in the spring, covered about an inch deep with soil, and at the end of autumn afford hundreds of plants; almost every bud making a separate root. Suckers are shoots sent up from the root, or from portions of the stem below the surface of the soil, which are easily separated from the parent plant. Suckers of fruit-trees are frequently used as stocks for | budding or grafting upon; but they are greatly inferior to seedlings for this purpose, as they are always more liable to produce suckers, and they have not the thrifty, vigorous habit, or the same power of forming as good roots as seed- lings. Besides this, should the tree from which they are taken be diseased, they will be likely to carry the malady with them. Propagating by suckers is an easy and desirable way when we wish to continue a seedling fruit of value on its own root, and some of our common fruits appear to be more healthy and permanent when growing in that way. It is also a mode for increasing the Raspberry; as is also that of runners, which is a kind of sucker above ground, for the Strawberry. Propagation by Pieces of Roots. Many varieties of trees, and nearly all varieties of Black- berries, Raspberries, Gooseberries, Currants, &c., can be readily propagated by small pieces of roots. Cut the root into pieces of about two inches in length, any time in autumn or winter, and pack them in moist sand, storing where they PRUNING. 43 will be free*from frost. In spring prepare a frame with a gentle bottom heat and plant them, covering about an inch "deep, in a sandy loam ; as soon as they have well started they may be transplanted out into the open field. Some propaga- ‘tors keep them in the winter packages until the spring is well advanced and the ground becomes somewhat warmed, when they plant at once in the open ground, setting the upper end of the piece of root just level with the ground, and then covering the whole surface with about three inches deep of some light mulching material. CHAPTER IV. PRUNING. 1. Pruning to promote Growth or modify the Form of Fruit- trees. In this country almost all fruit-trees are grown as standards. In this way they develop their natural forms, attain the largest size, and produce the greatest quantity of fruit with the least possible care. Our bright and powerful sun, reaching every part of the tree, renders the minute sys- tems of pruning and training, which occupy so large a portion of the English works on the subject, of little or no moment _to the cultivator here. Pruning is therefore commonly _ resorted to only for the purpose of increasing the vigor of feeble trees, or to regulate and improve the form of healthy and luxuriant trees. Pruning has the power of increasing the vigor of a tree in two ways. If we assume that a certain amount of nourish- ment is supplied by the roots to all the branches and buds of a tree, by cutting off one-half of the branches at the proper season we direct the whole supply of nourishment to the remaining portion, which will consequently grow with nearly double their former luxuriance. Again, when a tree becomes stunted or enfeebled in its growth, the thinness of its inner bark, with its consequent small sap-vessels (which it must be remembered are the principal channel for the passage of the ascending supply of food), renders the upward and downward circulation tardy, and the growth is small. By heading back or pruning judiciously, all the force of the nourishing fluid is thrown into a smaller number of buds, which make new and luxuriant shoots, larger sap-vessels, and which afford a ready passage to the fluids, and the tree with these renewed energies will continue in vigor for a long time. 44 PRUNING. This treatment is especially valuable in the case of smali trees of feeble or stunted growth, which are frequently cut back to a single bud, and a new shoot or shoots full of vigor, gives a healthy habit to the tree. In the nurseries this practice ong heading down unthrifty trees is frequently pursued, and small — orchard trees which have become enfeebled may be treated in the — same manner, cutting back the head as far as the place where © it is wished that new shoots should spring out. Older trees — should be headed back more sparingly, unless they are greatly 4 enfeebled, and their roots should at the same time be assisted _ by manure. - A judicious pruning, to modify the form of our standard — trees, is nearly all that is required in ordinary practice. — Every fruit-tree, grown in the open orchard or garden as @ common standard, should be allowed to take its natural form, — the whole efforts of the pruner going no further than to take out all weak and crowded branches ; those which are filling uselessly the interior of the tree, where their leaves cannot be duly — exposed to the light and sun, or those which interfere with the — growth of others. All pruning of large branches in healthy ~ trees should be avoided, by examining them every season and ~ taking out superfluous shoots while small. Mr. Coxe, the best American author on fruit-trees, remarks very truly: ‘‘ When orchard trees are pruned, they are apt to throw out — numerous (superfluous) suckers from the boughs in the follow- — ing summer; these should be rubbed off when they first appear, or they may easily be broken off while young and brittle—cutting is apt to increase their number.” Where pruning is not required to renovate the vigor of an enfeebled tree, or to regulate its shape,—in other words, in the case of a healthy tree which we wish to retain in a state ~ of the greatest luxuriance, health, and vigor,—it may be ~ considered worse than useless. Bearing in mind that growth is always corresponding to the action of the leaves and branches, if these are in due proportion and in perfect health, the knife will always be found rather detrimental to luxu- — riance and constitutional vigor than beneficial.* * Ignorant cultivators frequently weaken the energies of young trees, and cause them to grow up with lean and slender stems, by injudiciously trimming off the young side shoots and leaves in the growing season. By taking off these shoots the stem is deprived of all the leaves which would attract and elaborate the sap, thus prepar- ing nourishment for the growth of the stem; and the trunk of the tree does not increase in size half so fast as when the.side branches are allowed to remain for a time, pruning them away gradually. It is better, in the case of these young trees, to stop the side branches, when of moderate length, by pinching out the terminal bud. 4 ~~ ¥ . ‘ee i PRUNING. 45 The best season for pruning to promote growth, theoretically. is in autumn, soon after the fall of the leaf. Next to this, winter pruning, performed in mild weather, is best, and in orchards this is the season usually most convenient.* In all _ parts of the country where the winters are not very severe _ (and always in the Southern or Western States) the roots are collecting a certain stock of nourishment during the whole autumn and winter. When a tree is pruned in autumn or winter this whole supply goes to the remaining branches, _ while in the case of spring pruning it is partly lost. North of the 43d degree of latitude, however, the winters are so severe that winter pruning should be deferred till the last of February. . We should especially avoid pruning at that period in spring when the buds are swelling, and the sap is in full | _ flow, as the loss of sap by bleeding is very injurious to most trees, and in some brings on @ serious and incurable canker in the limks. — In pruning large limbs, some composition should always be at hand to cover the wound. This will not only prevent its cracking by the cold in winter-pruning, but will keep out the air, and maintain the exposed wood in a sound state until it is covered with a new layer of bark. Many compositions have been in fashion abroad for this purpose, which under our sum- mer sun and winter frosts are nearly worthless, as they generally crack and fall off in asingle year. The following is a cheap and admirable application, which we recommend to all cultivators of fruit-trees. Composition for wounds made in pruning. Take a quart of alcohol and dissolve in it as much gum-shellac as will make a liquid of the consistence of paint. Apply this to the wound with a common painter’s brush; always paring the wound smoothly first with the knife. The liquid becomes perfectly hard, adheres closely, excludes the air perfectly, and is affected by no change of weather; while at the same time its thin- ness offers no resistance to the lip of new bark that gradually closes over the wound. If the composition is kept in a well- corked bottle, sufficiently wide-mouthed to admit the brush, it will always be ready for use and suited to the want of the moment, To prevent mice or rabbits from girdling trees. Great injury is done to young orchards in some districts by the meadow mouse. This little animal always works under cover, * Experience of many years convinces us that, whatever theory may suggest, t Dest time to prune in order to promote growth, and to have the wound healed perfectly, is very early in spring, or as soon as the severity of winter has passed. 46 PRUNING. deeply upon the ground. A common and effectual mode of | deterring it is that of treading down the snow firmly about the stem directly after every fall of snow. But this is a very troublesome affair. . The following mixture will be found to be an effectual pre-_ vention. Take one spadeful of hot slaked lime, one do. of — clean cow-dung, half do. of soot, one handful of flowers of — sulphur: mix the whole together with the addition of suffi- — cient water to bring it to the consistency of thick paint. At — the approach of winter paint the trunks of the trees suffi- — ciently high to be beyond the reach of these vermin. Ex- perience has proved that it does no injury to the tree. “¢9, It will make the gardener independent of the natura 4 soil of his garden, as a few barrowfuls of rich mould will sup-_ port a tree for a lengthened period, thus placing bad soils nearly on a level with those the most favorable. e 3. The capability of removing trees of fifteen or twenty years’ growth with as much facility as furniture.” In conclusion, Mr. Rivers recommends caution ; “enough — of vigor must be left in the tree to support its crop of fruit, and one, two, or three seasons’ cessation from root-pruning will often be found necessary.” Root-pruning in this country will, we think, ‘be most valu- able in its application to common standard trees, which are thrifty, but bear little or no frnit. They will generally be found to require but a single pruning to bring them into a permanently fruitful condition; and some sorts of Pears and — Plums, which do not usually give a fair crop till they are twelve or fourteen years old, may be brought into fruit by this means as soon as they are of proper size. Several nearly full-grown peach, pear, and plum trees, on a very rich soil on the Hudson, which were over-luxuriant, but bore no fruit, were root-pruned by our advice, and yielded most excellent and abundant crops afterwards. In the case of Apple orchards, where the permanent value depends on the size, longevity, ana continued productiveness of the trees, it is better to wait patiently and not resort to— pruning to bring them into bearing, as it cannot be denied that all excessive pruning shortens somewhat the life of a tree. Mr. Coxe, indeed, recommended that the first fruit should never be allowed to ripen on a young apple orchard, as it lessens very materially the vigor of the trees. Shortening-in the shoots of Peaches, Nectarines, and Apri- cots, as we shall hereafter point out, has a strong tendency to increase the fruitfulness of these trees, since by reducing the young wood the sap accumulates in the remainder of the branch, and many bearing shoots are produced instead of one. And the English practice of spurring-in, which consists in annually shortening the lateral shoots of trained Pears, Apples, and the like, in order to make them throw out short fruit branches or spurs, is founded on the same principle. Bending down the limbs is an easy and simple means of throwing such branches directly into fruit. By this means the circulation is retarded, rapid growth ceases, organizable matter accumulates, and fruit: buds, as before stated, surely follow. The limbs are bent while ‘flexible, in June or July, and tied down below a horizontal line until they retain of ‘PRUNING. 49 [= t . themselves their new position. "When this can be easily ap- 7 . t plied, it is a never-failing mode of rendering such branches fruitful. It is stated in Loudon’s “ Gardeners’ Magazine,” - that “a very large crop of Pears was obtained by the Rev. cd Mr. Fisher, in Buckinghamshire, from trees which had not borne at all, by twisting and breaking down the young shoots late in the autumn, when the wood had become tough; and the pendent branches afterwards continued perfectly healthy.” Disbarking and Ringing are two modes that have been _ recommended by some authors, but of which, except as cu- rious experiments, we entirely disapprove. Disbarking, that is, removing the outer bark of the trunk in February, May, ‘or March, is and may be practised with good results on trees in very sheltered positions, and under glass, but must always be a somewhat dangerous practice in open orchards, and in a variable climate like ours; while its good effects may in a _ great measure be attained by keeping the bark in a healthy state by a wash of soft soap. Ainging, which is nothing more than stopping the descending sap in a branch, and forcing it to organize blossom-buds, by taking off a ring of bark, say a fourth or half an inch, near midsummer, is a mode always more or less injurious to the health of the branch, and if carried to any extent finally destroys the tree. It is gradually falling into disuse since root-pruning and other and better modes are becoming known. A ligature or band- age, tightly applied to the limb, will have temporarily the same effect as ringing, without so much injury to the branch. 3. Inducing Fruitfulness by other Means. The influence of certain soils on the productiveness of fruit-trees is a subject of every-day observation, but the par- ticular ingredients of the soil which insure this abundant bearing are not so well known. Limestone soils are almost invariably productive of all sorts of fruit; and certain strong loams in this country seem to be equally well adapted to this end. In a curious work called the “ Rejuvenescence of Plants,” &c., by Dr. Schultz, of Berlin, the author, who has devoted considerable time to the subject, states that common salt and chloride of lime contribute greatly to the flowering of most plants, to which, however, they can only be applied with ‘safety in small quantities. “Salts of lime,” he continues, *“ appear to produce so nearly the same effect as those of pot- ash and soda, that it is only necessary to place lime within their reach, if there is no deficiency of manure in the shape of general food. Lime will in the main promote, in an as- 4 50 TRAINING. tonishing degree, the fruit and flowering of most plants, be- { cause calcareous salts promote evaporation and the concentra- tion of sap.” Although we cannot coincide with many of Dr. Schultz’s views as expressed in this work, yet the remarks just quoted agree so entirely with facts that have come under our own observation, that we gladly place them before the cultivator of fruit-trees. One of the most productive fruit-gardens in our knowledge is on a limestone soil, and another, more than usually prolific, in a neighborhood not very fruitful, is every year treated with a top-dressing of coarse salt, at the rate of two bushels to the acre. These facts are surely worth the attention of growers, and should be the subject of more ex- tended and careful experiments. Rendering trees more fruitful by dwarfing, and by adapt- ing them to soils already unfruitful by growing them upon other and better stocks, we have already placed before the reader under the head of Graftmg. CHAPTER V. TRAINING. TRAINING fruit-trees is, thanks to our favorable climate, a proceeding entirely unnecessary in the greater part of the United States. Our fine dry summers, with the great abun- dance of strong light and sun, are sufficient to ripen fully the fruits of temperate climates, so that the whole art of training, at once the trial and triumph of skill with English fruit- gardeners, is quite dispensed with; and in the place of long lines of brick wall and espalier rails, surrounding and dividing the fruit-garden, all covered with carefully trained trees, we are proud to show the open orchard, and the borders in the fruit-garden filled with thrifty and productive standards. Nothing surprises a British gardener more, knowing the cold of our winter, than the first sight of peaches and other fine fruits arriving at full perfection in the Middle States with so little care; and he sees at once that three-fourths of the great expense of a fruit-garden here is rendered entirely needless. Training fruit-trees, in this country, is therefore confined to the colder districts north of the 43° of latitude, and to the gardens of amateurs. There can, however, scarcely be a more beautiful display of the art of the horticulturist than a fine row of trained trees, their branches arranged with the utmost TRAINING. 51 _ symmetry and regularity, and covered, in the fruit season, with large and richly colored fruit. North of the 43° latitude (or north of the Mohawk) the peach does not ripen well, and this, as well as some other rather tender trees, will, in such situations, generally yield abundant crops when trained on a common upright trellis, or espalier rail, seven or eight feet high.* Still farther north, as in Maine or Canada, a wall must be resorted to; but our own observation leads us to believe that, generally, the espalier rail will be found not only cheaper and more easily managed in training, but really preferable to a wall, as full exposure to light is sufficient without much additional heat. With regard to walls themselves, in the middle portions of the Union a southern aspect is almost always the worst, being too hot in midsummer; a wall running north and south, and affording east and west aspects, is much the best. The western aspect is indeed preferable for all tender fruits, as the blossoms are not there liable to injury from early frosts. A north wall is useful for producing a later crop. The objects of training are, by a more complete exposure of the leaves and branches to the light and sun, to ripen fruits in a naturally unfavorable climate; to render them more fruitful—lessening vigor and excessive growth by the lateral or horizontal arrangement of the branches; and lastly, economy of space, as trees when trained on a flat surface occupy much less space in the fruit-garden than standards, and leave the borders more open for cropping with vegeta- bles. Training conical standards. A very easy and simple mode of training fruit-trees, which has lately come into great favor with amateurs, is the conical standard, or Quenowille (pronounced Fenool) of the French. It is applied chiefly to pears, which when treated in this way may be planted about eight feet apart, and thus a great variety of sorts may be grown in a small garden. A great number of the specimen trees in the London Horticultural Society’s Garden are trained in this manner; and Loudon remarks, that in 1840 -the Royal Kitchen Garden of Versailles contained two hun- dred trees trained in the conical manner, with the current year’s shoots tied down en quenowille. ‘‘ They had attained the height of from six to twelve feet before the branches * Cedar or locust posts, set four or eight feet apart, with horizontal bars let in, and crossed by light perpendicular strips of pine from six to twelve inches apart, will form an excellent and durable trellis for espaliers. See Fig. 28. Indeed many gardeners here prefer having a light trellis a few inches from the wall upon which to train, instead of nailing directly on the wall. 52 TRAINING. were bent down; but the effect of this was to cover the shoots with blossom-buds, and to produce the most extraor- dinary crops.” To produce Quenoulle standards, plant a young tree, three or four feet high, and, after the first summer’s growth, head back the top and cut-in the side branches, as represented by the dotted lines on a, Fig. 21. The next season the tree will shoot out three or four tiers of side branches, according to its strength. The lowest should be left about eighteen inches from the ground, and, by pinching off superfluous shoots, others may be made to grow pretty regularly, so as not to crowd the head. At the end of this season head back the leader as in b, to strengthen the side shoots. Next season a fresh series of lateral shoots will be produced, four or five of which may be kept every year; and the third or fourth year the lower branches may be bent down in midsummer, ¢, and iq 7. Vi, N/ \\ if Stee i / Sk ‘(eed Sf Ry NW x Dee SAS 19) A PT oop} he \ mI ate Ale Me ES eA > ma = af: vets ' f 5 bt 2 4 Ny kt oO Le aK Ts. g I YF _ by vie <4 4 Wee WN Ms ~ wi N ie” ig ius py | a aN [eae (hs ACAI. © 2 ES SWAN N Pe : po ea pf CN Q A OOS EN, ¥ ey Ly \\7R wa A | if E - a, If eto eS — Fie. 21. Quenouille or Conical Training, progressive stages. | Conical or Quenouille Training, complete. kept in a pendulous position for a year or two, by tying them to stakes driven in the ground, or to the main stem. This successive growth at the top, and arrangement of the limbs below, must be continued till the requisite height—say ten feet—is attained, when, all the branches assuming their final form, the tree will resemble Fig. 22. A moderate prun- ing to produce new wood, and the occasional tying in of a rambling shoot, will be all that is required. The French TRAINING. 53 -quenouille training is performed with dwarf stocks, but the trees are more thrifty and durable when grafted on their own stocks, and kept within proper bounds by root-pruning after Mr. Rivers’s method, explained in a previous page. Pyramids and bushes are trees adapted for small gardens, and not standards such as are planted in orchards. Mr. Rivers, whose success in training and fruiting dwarf trees has hardly an equal, gives the following directions :—“ If a young gardener intends to plant, and wishes to train up his trees so that they will become quite perfect in shape, he - should select plants one year old from the bud or graft, with single upright stems; these will of course have good buds down to the junction of the graft with the stock. The first spring a tree of this description should be headed down, so as to leave the stem about eighteen inches long. If the soil be rich, from five to six and seven shoots will be produced ; one of these must be made the leader, and if not inclined to be quite perpendicular, it must be fastened to a stake. As soon in summer as the leading shoot is ten inches long, its end must be pinched off; and if it pushes forth two or more shoots, pinch off all but one to three leaves, leaving the top- most for a leader. The side shoots will in most cases assume a regular shape; if not, they may be this first season tied to slight stakes, to make them grow in the proper direction. This is best done by bringing down and fastening the end of each shoot to a slight stake, so that an open pyramid may be formed ; for if it is too close and cypress-like, enough air is not admitted to the fruit. They may remain unpruned till the end of August, when each shoot must be shortened to within eight buds of the stem. This will leave the tree so that no pruning in winter will be required. The second sea- son the tree will make vigorous growth; the side shoots which were topped last August will each put forth three, four, or more shoots. In June, as soon as these have made four leaves, they must be pinched off to three leaves, and if these spurs put forth shoots, which they often do, every shoot must be pinched down to one leaf, all but the leading shoot of each side branch. This must be left on, to exhaust the tree of its superabundant sap, till the end of August. The per- pendicular leader must be topped once or twice—in short, as soon as it has grown ten inches, pinch off its top, and if it break into two or three shoots, pinch them all but the leader, as directed for the first season ; in a few years most symmet- rical trees may be formed.” The best modes of training for this country, on walls or espaliers, are fan-cordon and horizontal training. The first is the simplest and easiest mode of training the Peach, the 54 TRAINING. Apricot, Nectarine, and Cherry; and the latter is best adapted to the Pear. In training to a wall, the branches are fastened in their places by shreds of leather and nails; and as espaliers, by tying them with slips of bass matting to the rails of the trellis. Cordon-training has within the past few years become quite a feature among French gardeners, and is now being practised with success by many amateurs in this country. There are a number of varied modes of training en cordon, among which those termed oblique cordon and espalier or lateral cor- don are most in use. Oblique cordon training serves to test in a small space a large number of varieties, and may in many cases be adopted with great satisfaction. Dubreil says: “In its practice’ choose healthy and vigorous young trees of one year’s growth, carrying only one stem. Plant them sixteen inches apart, and incline them one over the other at an angle of sixty degrees. Cut off about one-third of the length at or just above a front fruit-bud. - During the following summer favor as much as possible the development of the terminal shoot; all the others must be transformed into fruit branches by the same means as described for pyramidal trees. The second pruning has for its object to transform the lateral shoots into fruit-spurs ; the new extension of the stem must be cut back one-third. If the terminal extension has grown but slightly, and shows signs of weakness, the cut must be made lower down on the two-years wood, in order to obtain a more vigorous terminal shoot. By the time of the third pruning, the young stem has generally attained two-thirds of its entire length; it must then be inclined to an angle of 45°.” The same pruning of side branches and terminal shoot must be performed as last year, and continued from year to year until the desired height for covering the wall or trellis is attained ; afterwards it must be yearly cut back about two feet, for the purpose of allowing a vigorous shoot to grow from the end, and thus keep up a healthy circulation. Espalier or lateral cordon training is adapted to the borders of walks in gardens, and is suited more to the Apple worked on the Paradise stock than any other variety of tree. It is termed double or single arm cordon, as the trees have arms trained one or both ways. Fig. 23 shows at a a young maid- en tree pruned for planting, while 6 shows the same with its limbs tied down to a wire, which is upheld by stakes about one foot above the ground, and secured firmly at each end of the line. Fig. 24 shows the plants after being two or three years trained in single cordon—the terminal shoot of each tree ' TRAINING. 55 : being united by inarching at the junction with the stem and _ branch. The following account of fan-training and horizontal train- ing is so concisely abridged from the practice of the best English gardens, in the “Suburban Horticulturist,” that we cannot do better than to place it before the reader. Fie. 24, _ Fam-training in the common English manner. A maiden plant (a tree but one year from the graft) being planted, “is to be headed down to four buds or eyes, placed in such a manner as to throw out two shoots on each side, as shown in Fig. 25. The following season the two uppermost shoots are Fie. 25, Fie. 26. Fan-training, first stage. Fan-training, second stage. to be headed down to three eyes, placed in such a manner as to throw out one leading shoot and one shoot on each side; the two lowermost shoots are to be headed down to two eyes, so as to throw out one leading shoot and one shoot.on the uppermost side, as shown in Fig. 26. We have now five leading shoots on each side, well placed, to form our future tree. ach of these shoots must be placed in the exact posi- 56 TRAINING. tion in which it is to remain; and as it is these shoots which are to form the future tree, none of them are to beshortened. The tree should by no means be suffered to bear any fruit this year. Each shoot must now be allowed to produce, besides the leading shoot at its extremity, two other shoots on the uppermost side, one near to the bottom and one about _ midway up the stem; there must also be one shoot on the — undermost side, placed about midway between the other two. All the other shoots must be pinched off in their infant state. The tree will then assume, at the end of the year, the appear- ance shown in Fig. 27, From this time it may be allowed to Snes Bon a ae Fie. 27. Fan-training, third stage. bear what crop of fruit the gardener thinks it able to carry; in determining which he ought never to overrate the vigor of the tree. All of these shoots except the leading ones must at the proper season be shortened, but to what length must be left entirely to the judgment of the gardener, it of course depending upon the vigor of the tree. Im shortening the shoot, care should be taken to cut back to a wood-bud that will produce a shoot for the following year. Cut close to the bud, so that the wound may heal the following season, The following year each shoot at the extremities of the leading branches should produce, besides the leading shoot, one on the upper and two on the under part, more or less, according to the vigor of the tree; whilst each of the secondary branches should produce, besides the leading shoot, one other placed near to the bottom ; for the grand art of pruning, in all systems to which this class of trees is subjected, consists in preserving a sufficient quantity of young wood at the bottom of the tree; and on no account must the gardener cut away clean any shoots so placed, without well considering if they will be wanted, not only for the present but for the future good appearance of the tree. The quantity of young wood annually laid in must depend upon the vigor of the tree. It would be ridiculous to lay the same quantity into a weakly tree as into a! TRAINING. 57 a tree in full vigor. The gardener here must use his own judgment. But if any of the leading shoots manifest a dis- position to outstrip the others, a portion of young shoots must be laid in, and a greater quantity of fruit suffered to ripen on the over-vigorous branch. At the same time a smaller quantity of fruit than usual must be left to ripen on i WHALE YU A WZ ey at A f 1 VEE) SONG al ey 4, Z Z Bt see Fan-training, complete. the weaker branch. This will tend to restore the equilibrium better than any other method. Fig. 28 presents us with the figure of a tree in a more advanced state, well balanced, and well calculated for an equal distribution of the sap all over its surface. [We have varied this figure by representing it trained on a trellis, instead of a wall.] Whenever any of the lower shoots have advanced so far as to incommode the others, they should be cut back to a yearling shoot ; this will give them room, and keep the lower part of the tree in order. In nailing to a wall, care must be taken not to bruise any part of the shoot ; the wounds made by the knife heal quickly, but a bruise often proves incurable. Never let a nail gall any part of the tree; it will endanger the life of the branch. In nailing-in the young shoots, dispose them as straight and regular as possible; it will look workman-like. . Whatever system of training is pursued, the leading branches should be Jaid-in in the exact position they are to remain ; for wherever a large branch is brought down to fill the lower part of the wall, the free ascent of the sap is obstructed by the extension of the upper, and contraction of the lower parts of the branch. It is thus robbed of part of its former vigor, while it seldom fails to throw out, immediately behind the parts most beaks one or more vigorous shoots.” ‘58 TRAINING. Horizontal training consists in preserving an upright leader, with lateral shoots trained at regular intervals. These inter- vals may be from a foot to eighteen inches for pears and apples, and about nine inches for cherries and plums. “A maiden plant with three shoots having been procured, the two Fie. 29. : Horizontal training, first stage. Horizontal training, second stage, side shoots are laid in horizontally, and the centre one up- right, as in Fig. 29; all the buds being rubbed off the latter but three, viz.: one next the top for a vertical leader, and . one on each side near the top, for horizontal branches. In the course of the first summer after planting, the shoots may be allowed to grow without being stopped. In the autumn of the first year the two laterals produced are nailed or tied in, and also the shoots produced from the extremities of the lower laterals; the centre shoot being headed down as before, as shown in Fig. 30. But in the second summer, when the main shoot has attained the length of ten or twelve inches, it may be stopped; which, if the plant is in proper vigor, will cause it throw out two horizoutal branches, in addition to those which were thown out from those of the preceding year. Fig. 31. Horizontal training, third stage. The tree will now be in its second summer, and will have four horizontal branches on each side of the upright stem, as in Fig. 315 and, by persevering in this system, four horizontal branches will be produced in each year till the tree reaches TRANSPLANTING. 59 the top of the wall (or espalier), when the upright stem must terminate in two horizontal branches. In the following au- tumn the tree will have the appearance of Fig. 32. ”— Suburb- an Horticulturist, pp. 363: 372. Fo es ees re ae Fig. 32. Horizontal training, fourth year Training fruit-trees is nowhere in the United States prac- tised to much extent, nor is it considered desirable in the general practice of fruit-growing. The additional labor is not met by a balance in superior quantity of product, and, while occasionally a few specimens may be procured in this manner of great beauty and excellence, the general crop is not satis- factory or profitable, either to the amateur or the market- grower. CHAPTER VI. TRANSPLANTING. As nearly all fruit-trees are raised first in nurseries, and then removed to their final position in the orchard or fruit- garden ; as upon’the manner of this removal depends not only their slow or rapid growth, their feebleness or vigor after- wards, and in many cases even their life, it is evident that 1 is in the highest degree important to understand and practise well this transplanting. The season best adapted for transplanting fruit-trees is a matter open to much difference of opinion among horticul- turists ; a difference founded mainly on experience, but with- 60: . TRANSPLANTING... out taking into account variation of climate and soils, two very important circumstances in all operations of this kind. All physiologists, however, agree that the best season for — a transplanting deciduous trees is in autumn, directly after the fall of the leaf. The tree is then in a completely dormant state. Transplanted at this early season, whatever wounds may have been made in the roots commence healing at once, as a deposit directly takes place of granulous matter from the wound, and when the spring arrives the tree is already somewhat estab- lished, and ready to commence its growth. Early autumn planting is for this reason greatly to be preferred in all mild climates and dry soils; and even for hardy trees, as the apple, in colder latitudes; as the fixed position in the ground, which trees planted then get by the autumnal and early spring rains, gives them an advantage at the next season of growth over newly-moved trees. On the other hand, in northern portions of the Union, where the winters commence early, and are severe, spring planting is greatly preferred. There autumn and winter are not mild enough to allow this gradual process of healing and establishing the roots to go on; for when the ground is frozen to the depth of the roots of a tree, all that slow growth and connection of nutriment by the roots is necessarily at an end. And the more tender sorts of fruit-trees, the Peach and Apricot, which are less hardy when newly planted than when their roots are entire, and well fixed in the soil, are liable to’ injury in their branches by the cold. The proper time, in such a climate, is as early as the ground is in a fit condition in the spring. : | Karly in autumn, and in spring before the buds expand, may as a general rule be considered the best seasons for trans- planting. It is true that there are instances of excellent success in planting at all seasons, except midsummer; and there are many who, from having been once or twice success- ful in transplanting when trees were nearly in leaf, avow that to be the best season; not taking into account that their success was probably entirely owing to a fortunately damp state of the atmosphere at the time, and abundant rains after the experiment was performed. Inthe Middle States we are frequently liable to a dry period in early summer, directly _ following the season of removal, and if transplanting is de- ferred to a late period in spring, many of the trees will perish from drought before their roots become established in the soil. Spring planting should therefore always be performed as soon as possible, that the roots may have the great benéfit of the early and abundant rains of that season, and get well started before the heat of summer commences, For the neighborhood qj wet eB ty, we r é TRANSPLANTING. 61 of New York, therefore, the best periods are from the fall of the leaf to the middle of November, in autumn, and from the close of winter to the middle of April, in the spring; though commonly the seasons of removal are frequently extended a month beyond these limits. Taking up the trees is an important part of the operation. A transplanter should never forget that it is by the delicate and tender points or extremities of the root that trees take up their food; and that the chance of complete success is les- sened by every one of these points that is bruised or destroyed. If we could remove trees with every fibre entire, as we do a plant in a pot, they would scarcely show any sign of their change of position. In most cases, especially in that of trees taken from nurseries, this is, by the operation of removal, nearly impossible. But although we may not hope to get every root entire, we may, with proper care, preserve by far the larger portion of them, and more particularly the small and delicate fibres. After being taken up, they should be planted directly ; or, if this cannot be done, they should be kept from drying by a covering of mats, and, when sent to a distance, by being packed in damp moss.* Preparing the places. Here is the fatal stumbling-block of all novices and ignorant persons in transplanting. An English gardener, when he is about to plant fruit-trees, talks about preparing his borders; an American says he will dig his holes ; and we cannot give a more forcible illustration of the ideas of two persons as to the wants of a fruit-tree, or a better notion of the comparative provision made to supply these wants, than by contrasting the two phrases themselves. The one looks upon a tree as a living being, whose life is to be rendered long, vigorous, and fruitful by a good supply of food, and a soil mellow and easily penetrated by the smallest fibre; the other considers it very much in the light of a truncheon or a post, which he thrusts into the smallest possible hole, and supplies with the least portion of manure, trusting to what he seems to believe the inextinguishable powers of nature to make roots and branches under any circumstances. It is true that the terms differ somewhat from the nature of the culture and the greater preparation necessary in planting fruit-trees in England, but this is not by any means sufficient to justify the different modes of performing the same opera- tion there and here. * We should notice an important exception to this in the case of trees packed for shipping across the Atlantic. In this case they should be packed only in dry moss; the moisture of the sea air being sufficient to keep the roots in good condition, while if packed in damp moss _ they will be injured by rotting or excessive growth. 62 TRANSPLANTING. In truth, in this country, where the sun and climate are so favorable, where pruning and training are comparatively so little necessary, the great requisite to success in the ordinary culture of fruit-trees is the proper preparation of the soil be- fore a tree is planted. Whether a transplanted tree shall struggle several years to recover, or grow moderately after a short time, or at once start into a very luxuriant and vigorous growth, depends entirely upon the amount of care and labor the planter is willing to bestow on the soil for his trees. We have seen several instances where, side by side, one man plant- ed his trees in large spaces of deeply moved and rich soil, and another in small holes in the common mode, which uniformly showed the trees of the first larger after five years than those of the last after twelve. No fruit-tree should be planted in a hole of less size than three feet square, and eighteen inches to two feet deep. To this size and depth tke soil should be removed and well pul- verized, and it should, if necessary, be properly enriched by the application of well-rotted manure, which must be thorough- ly mixed with the whole mass of prepared soil by repeated turnings with the spade. This preparation will answer, but the most skilful cultivators among us make their spaces four or five feet in diameter, or three times the size of the roots, and it is incredible how much the luxuriance and vigor of growth, even in a poor soil, is promoted by this. No after- mending of the soil, or top-dressings applied to the surface, can, in a climate of dry summers like ours, equal the effects of this early and deep loosening and enriching the soil. Its effects on the growth and health of the tree are permanent, and the little expense and care necessary in this preparation is a source of early and constant pleasure to the planter. This preparation may be made just before the tree is planted, but in heavy soils it is much better to do it several months previ- ously; and no shallow ploughing of the soil can obviate the necessity and advantages of the practice where healthy, vigor- ous orchards or fruit-gardens are desired. The whole art of transplanting, after this, consists in placing the roots as they were before, or in the most favorable posi- tion for growth. Begin by filling the hole with prepared soil, within as many inches of the top as will allow the tree to stand exactly as deep as it previously stood. With the spade, shape the soil for the roots in the form of a little hillock on which to place the roots—and not, as is commonly done, in the form of a hollow; the roots will then extend in their nat- ural position, not being forced to turn up at the ends. Next examine the roots, and cut off all wounded parts, paring the wound smooth, cutting from the under side. Hold the tree TRANSPLANTING. 63 | upright on its little mound in the hole of prepared soil; ex- tend the roots, and cover them carefully with the remaining pulverized soil. As much of the success of transplanting de- pends on bringing the soil in contact with every fibre, so as to leave no hollows to cause the decay of the roots, not only must this be secured by patiently filling in all cavities among the roots, but, when the trees are not quite small, it is custom- ary to pour in a pail of water when the roots are nearly all covered with soil. This carries the liquid mould to every hidden part. After the water has settled away, fill up the hole, and avoid the common practice of shaking it up and down by the stem. In windy situations it will be necessary to place a stake by the side of each tree, to hold it upright, until it shall have taken firm root in the soil, but it is not _ needful in ordinary cases. Avoid deep planting. More than half the losses in orchard planting in America arises from this cause, and the equally common one of crowding the earth too tightly about the roots. No tree should be placed deeper than it formerly grew, as its roots are stifled from the want of air, or starved by the poverty of the soil at the depth where they are placed. It is much the better and more natural process in fact to plant the tree so that it shall, when the whole is complete, appear just as deep as before, but standing on a little mound two or three inches higher than the level of the ground abqut. This, when the mound settles, will leave it nearly on the level with the previous surface. Mulching is an excellent practice with transplanted trees, and more especially for those which are removed late in the spring. Mulching is nothing more than covering the ground about the stems with coarse straw, or litter from the barn-yard, which by preventing evaporation keeps the soil from becoming dry, and maintains it in that moist and equable condition of temperature most favorable to the growth of young roots. Very many trees, in a dry season, fail at midsummer, after having made a fine start, from the parched and variable condition of the earth about the roots. Watering frequently fails to save such trees, but mulching when they are planted will entirely obviate the necessity of watering in dry seasons, and promote growth under any circumstances. Indeed watering upon the surface, as commonly performed, is a most injurious practice, as the roots, stimulated at one period of the day by water, are only rendered more susceptible to the action of the hot sun at another, and the surface of the ground becomes so hard by repeated watering that the beneficial access of the air is almost cut off. If trees are well watered in the holes, while transplanting is going on, they will rarely need it again, and 64 TRANSPLANTING. we may say never, if they are well mulched directly afte planting. i j . The best manure to be used in preparing the soil for trans planting trees is a compost formed of two-thirds muck or — black peat earth, reduced by fermenting it several months in. a heap with one-third fresh barn-yard manure. Almost every — farm will supply this, and it is more permanent in its effects, — and less drying in its nature, than the common manure of the — stable. An admirable manure, recently applied with great — success, is charcoal—the smali broken bits and refuse of the — charcoal pits—mixed intimately with the soil. Air-slaked — lime is an excellent manure for fruit-trees in soils that are not naturally calcareous. Two or three handfuls may be mixed — with the soil when preparing each space for planting, and a_ top-dressing may be applied with advantage occasionally after- wards, to increase their productiveness. But wherever large © orchards or fruit-gardens are to be planted, the muck compost _ heap should be made ready beforehand,.as it is the cheapest, — most valuable, and durable of all manures for fruit- trees. Pruning the heads of transplanted trees, at the season of removal, we think generally an injurious practice. It is cer- — tainly needless and hurtful in the case of small trees, or those of such a size as will allow the roots to be taken up nearly ~ entire; for as the action of the branches and the roots is pre+ _ cisely reciprocal, and as new roots are rapidly formed just in — proportion to the healthy action of the leaves, it follows that by needlessly cutting off the branches we lessen the vital ac-_ tion of the whole tree. At the same time, where trees are transplanted of so large a size that some of the roots are lost in removing them, it is necessary to cut back or shorten a few of the branches,—as many as will restore the balance of the system,—otherwise the perspiration of the leaves may be so © great as to exhaust the supply of sap faster than the roots can collect it. A little judgment only is necessary to see at a glance how much of the top must be pruned away, before planting the tree, to equalize the loss between the branches and the — roots. ; When it is necessary to transplant fruit-trees of large size, — the best practice is to prepare them previously by digging a trench round the whole mass of roots, undermining them, and — cutting off all roots projecting beyond this line. The trench © should be dug at such a distance from the tree as will include © all the large and sufficient ball of roots, and it should be done © early in the spring when it is desirable to remove the tree the — next year. After all the roots that extend to this circular — trench are cut off, the earth is replaced, and by the season — following an abundance of small fibres is sent out by the am-— Wer TRANSPLANTING. 65 _ putated roots, which, when the whole is removed, will insure the success and speedy growth of the tree. This is more completely the case when the tree is prepared two years before transplanting. A variation of this mode, which has been found quite as successful and less laborious, consists in leaving the trench open and covering it with boards only, or boards with a top layer of turf. The tree then is somewhat checked in its growth, it throws out an abundance of small fibres into the ball of earth containing the roots, and is the next season transplanted with great ease and safety. The proper size for transplanting varies somewhat with the sort of tree and the kind of culture intended. It is, however, a maxim equally well settled, both among-theorists and the best practical men, that health, immediate vigor, and dura- tion are all greatly promoted by transplanting fruit-trees of small size—from three to six or seven feet. We are fully aware with what impatience the beginner, or a person who knows little of the culture of trees, looks upon trees of this size—one who is eager to plant an orchard and stock a garden with large trees, thinking to gather a crop the next year. The latter may indeed be done. but the transplanting so affects the tree that its first scanty crop is followed by a long season of rest and feeble growth, while the plantation of young trees is making wood rapidly, and soon comes into a healthy and long-continued state of productiveness—often long indeed before the large trees have fairly arrived at that condition. The small tree, transplanted with its system of roots and branches entire, suffers little or no check; the older and larger tree, losing part of its roots, requires several years to resume its former vigor. The constitution of the small tree is healthy and unimpaired; that of the large is frequently much enfeebled. A stout and vigorous habit—what the nurserymen call a good stocky plant—is the true criterion of merit in selecting fruit-trees for transplanting. Trees intended for orchards, being often more exposed than those in gardens, should be somewhat larger—not less than six, or more than eight feet is the best size. For gardens, all experienced cultivators agree that a smaller size is preferable ; we prefer plants two years old from the graft. Most garden- ers abroad, when they select trees with more than usual care, take what are called maiden plants,—those one year old from the graft,—and there can be no doubt that, taking into ac- count health, duration, and the ease with which such a tree can be nade to grow into any form, this is truly the prefer- able size for removal into a fruit-garden. But we are an im- patient people, and it is not till after another century of trial and experience in the culture of fruit-trees, that cultivators 5 66 TRANSPLANTING. generally in this country will become aware of the truth of this fact. The facility with which the different fruit-trees may be transplanted differs considerably. Plums are generally re- moved with most success, and after them nearly in the order as follows: Quinces, Apples, Pears, Peaches, Nectarines, Apricots, and Cherries ; the latter succeeding with some dif- ficulty when of large size. : Laying in by the heels is a practice adopted as a temporary kind of planting when a larger quantity of trees is at hand than can be set out immediately. A trench is opened, and the roots are laid in and covered with soil, the tops being previously placed in a sloping position, inclining to within a few feet of the surface. In this way they are kept fresh and in good order until it is convenient to plant them finally. In northern districts, where the autumn is often too severe for planting, and the spring is frequently too late to receive trees in time from nurseries farther south, it is a common and suc- cessful mode to procure trees in autumn, and lay them in by the heels until spring, covering over the tops of the more tender sorts, if necessary, with coarse litter.* In planting an orchard, always avoid placing the trees in the same spot, or near, where an old tree stood before. Ex- perience has taught us that the growth of a young tree, in such a position, is weak and feeble; the nourishment suitable to that kind of tree having already been exhausted by a pre- vious growth, and the soil being half filled with old and de- cayed roots which are detrimental to the health of the young tree. * We have often known trees entirely destroyed by want of a little extra care in heading them in. Select first a dry knoll, or position where no water can stand, and, if possible, sheltered from the southern sun. After first digging a trench one foot or more deep, lay the trees down at an angle of about 45°, their tops to the south; then make the soil mellow and fine, and thoroughly intermingle it with the roots, filling all interstices, and covering them at least eighteen inches deep. Trees are sometimes received in a frozen condition. They should then be placed at once, without unpacking, in a dark cellar, and left until gradually thawed out; or they may be at once—if the earth will allow—buried, tops and roots entire, beneath the ground, and there left for a few days, or until a moist cloudy day occurs for opening and exposing them to the light and air. This latter course is also a good one for trees that are received a in dry or shrivelled state. ‘THE POSITION OF FRUIT-TREES. 67 CHAPTER VII. THE POSITION OF FRUIT-TREES—SOIL AND ASPECT. _ In our favorable climate many fruit-trees will thrive and _ produce some fruit in almost any soil, except dry sand or wet ‘swamps. But there is much to be gained in all climates by a judicious selection of soil, when this is in our power, or by | that improvement which may generally be effected in inferior soils, where we are necessarily limited to such. As we shall, in treating the culture of each genus of fruit, state more in detail the soils especially adapted to its growth, our remarks here will be confined to the subject of soils generally for the orchard and fruit-garden. The soils usually selected for making plantations of fruit- trees may be divided into light sandy loams, gravelly loams, strong loams, and clayey loams; the first having-a large pro- portion of sand, and the last a large proportion of clay. The soil most inviting to the eye is a light sandy loam, and as it is also a very common soil, more than half the fruit-gar- dens in the country are composed of this mould. The easy manner in which it is worked, owing to its loose and very friable nature, and the rapidity with which, from its warmth, crops of all kinds come into bearing, cause it to be looked upon with almost universal favor. Notwithstanding this, a pretty careful observation for several years has convinced us that a light sandy soil is, on the whole, the worst soil for fruit-trees. Under the bright skies of July and August, a fruit-tree requires a soil which will retain and afford a mod- erate and continued supply of moisture, and here the sandy soil fails. In consequence of this the vigor of the tree is checked, and it becomes feeble in its growth, and is compara- tively short-lived or unproductive. As atree ina feeble state is always most liable to the attacks of insects, those on a sandy soil are the first to fall a prey to numerous maladies.* The open loose texture of a sandy soil, joined to its warmth, af- fords an easy passage and an excellent habitation for all in- sects that pass part of their lives in the ground, preparatory to rising out of it to attack the fruit, foliage, or branches of the tree. _ Such are some of the disadvantages of a light sandy soil ; and in thoroughly examining many of the fruit-gardens of the Middle States the last few seasons, we could not fail to be struck with the fact that, in nine cases out of ten, where a * This remark applies to the middle and southern portions of this country. North of the 43° a light sandy soil is perhaps preferable, as warmer and earlier. 68 THE POSITION OF FRUIT-TREES. variety of fruit was unusually liable to disease, to blight, or to the attacks of certain fruit-destroying insects, as the cureu- | lio, the trees themselves were on sandy soils; while on the other hand, and frequently in the same neighborhood, the — same sorts were growing luxuriantly and bearing abundant — crops where the soil was a rather strong loam.* Fora few years the growth and productiveness of the trees upon sandy _ soil is all that can be desired ; but the trees are shorter lived, — and sooner fall into decay than where the soil is stronger. If — there is any exception to this rule, it is only in the case of © the Peach ; and, judging from the superior flavor of this fruit — on stronger soils, we are inclined to doubt the value of the — exception even here. i Gravelly loams are frequently much better adapted for or- chards than sandy, especially where the loam is of a strong — quality, and the gravel is not in excess; and the hardier fruits usually do well on this kind of soil. 4 Strong loams, by which we mean a loam with only just a_ sufficient portion of sand to make it easily worked, are, on — the whole, by far the best for fruit-gardens in this country. A strong loam is usually a deep soil, and affords, during the © whole heat of summer, a proper supply of moisture and nourishment to the roots of trees, Fruit-trees do not come into a bearing state so soon in a strong as in a sandy loam, © because the growth of wood is more vigorous, and fruit-buds are not so soon formed ; but they bear larger crops, are much less liable to many diseases, and their longevity is much greater. The largest and most productive orchards of the Apple and Pear in this country are upon soils of this kind. _ Clayey loams are, when well drained, and when the clay is not in excess, good fruit soils—they are usually strong and deep soils, though rather heavy and difficult to work. Trees that will flourish on these soils, such as the Apple, Pear, Cherry, Plum, and Apricot, usually are very free from dis-— ease or insects, and bear large crops. In a moist climate, like that of England, fruit-trees on a clayey loam would die of canker, brought on by the excessive quantity of water con- tained in the soil, but such is not the case under the high and warm temperature of our summers. The finest, largest, and . most productive Plums and Pears within our knowledge, grow _™ As an instance in point, the owner of one of the most highly cul-— tivated gardens in the vicinity of Boston was showing us, in despair, — some trees of the Seckel Pear, upon which he could no longer get ~ good crops or fair fruit, and lamenting the degeneracy of the sort. — The next day we saw in a neighboring garden beautiful crops of this Pear growing with the least possible care. The garden in the first case was a light sandy loam, in the second, a strong loam. ; tiaras Ss THE POSITION OF FRUIT-TREES. 69 - in sites on the North River, where the soil is a stiff clayey loam, almost approaching a clay. Those fruits that on light sandy soils are almost worthless, from their liability to dis- _ ease and the attacks of insects, are here surprisingly luxuriant and fruitful. _ It is, however, well to remark, that some varieties of fruit, perhaps from the circumstances of their origin, succeed better on sandy soils than any other ; thus the Newtown Pippin will only arrive at perfection in a strong loam, while the Summer Queen is finer when grown on a sandy soil. But there are exceptions to all rules, and what we have already stated, as _to the relative quality of soils, will apply pretty generally to the whole of this country, and it may be added that calca- _reous soils, of whatever texture, are better than soils of the same quality were no limestone is present. Trenching is the most complete method of improving a ‘soil too sandy, when the subsoil below is of a loamy or clayey nature. Deep subsoil ploughing, by bringing up a sufficient quantity of the stratum below, will answer the same purpose. When the subsoil of a sandy soil is sand or gravel, the sur- face can only be improved by top-dressings or the application of manures. ‘Top-dressing with clay is the most simple means of changing the nature of such a soil, and it is sur- prising how moderate a quantity of clay will give a closer texture to light sandy soils. In manuring such soils, we may greatly improve their nature as well as condition by using composts of peat or bog earth, swamp muck, or river mud, instead of common barn-yard or stable manure. The former are not only more permanent and better as manures for fruit- trees, but they gradually consolidate and improve the whole texture of the soil. _ Indeed, no fruit-garden, where the soil is not naturally deep and rich, is in perfect condition for planting trees, unless the soil has been well trenched two spades in depth. This creates a matrix for the roots so deep and permanent that they retain their vigor and luxuriance through the droughts of summer, and continue for a long time in a state of health and productiveness. It is difficult to give any precise rules as to aspect. We have seen fine fruit gardens here in all aspects. Perhaps the very best aspect on the whole is a gentle slope to the south- west, because in such positions the trees when in blossom are somewhat protected from the bad effects of a morning sun after spring frosts. But, to remedy this more perfectly, it is sometimes the ‘practice to plant on the north sides of hills, and this is an effectual way where early frosts are fatal, and where the season is long and warm enough to ripen the fruit 70 THE POSITION OF FRUIT-TREES: in any exposure. A fine south slope is, south of New York, e | frequently found too warm for many fruit trees in soils that are light and dry. . | Deep valleys with small streams of water are the worst — situations for fruit-trees, as the cold air settles down in these valleys in a caim frosty night, and buds and blossoms are very frequently destroyed. We know a rich and fertile val- ley of this kind in Connecticut where the Cherry will scarcely _ grow, and a crop of the Apple or the Pear is not obtained once in ten years; while the adjacent hill-tops and high country, a couple or three miles distant, yield abundant crops annually. On the other hand, the borders of large rivers, as the Hudson, or of some of our large inland lakes, are the most favorable situations for fruit-trees, as the climate is rendered milder by larger bodies of water. In the garden where we write, a fourth of a mile from the Hudson, we have frequently seen ice formed during the night of the thickness of a dollar, when the blossoms of the Apricot were fully ex- — panded, without doing the least harm to that tender fruit. This is owing to the slight fog rising from the river in the morning, which, softening. the rays of the sun, and dissolving gradually the frosts, prevents the injurious effects of sudden thawing. At the same time, a couple of miles from the shores, this fruit will often be quite destroyed. In short, the season on the lower half of the Hudson may, from the ame- liorating influence of the river, be said to be a month longer —a fortnight earlier in spring and later in autumn—than in the same latitude a few miles distant; and crops of the more tender fruits are therefore much more certain on the banks of large rivers or lakes than in inland districts of the same climate. As our native forests become cleared away the climate is changed and becomes more harsh; hence it is found desirable to construct some kind of protection from the point of most destructive harsh winds and storms. Belts of trees, either evergreen or deciduous, or both mingled, and surrounding or placed so as to screen from the northeast, north, and north- west, are considered highly advantageous; and when we con- sider that foliage is an absorbent and ameliorating agent in tempering climate, we feel that it is the duty as well as in- terest of every fruit-grower to plant as many such belts as his property and pecuniary means admit. ~ GENERAL REMARKS ON INSECTS. yl CHAPTER VIII. GENERAL REMARKS ON INSECTS, _ THe insects injurious to fruit-trees are numerous, and to combat them successfully requires a minute acquaintance with _ their character and habits. While considering the culture of each class of fruit in the succeeding pages, we shall point out the habits and suggest means of destroying the most import- ant of these insects; but in the mean time we wish to call attention to some general practical hints on this subject. In the first place, we cannot too strongly impress upon the attention of the fruit-grower the importance of watching _ carefully and making an early attack upon every species of in- sect. It is only necessary to look for a moment at the as- tonishing rapidity with which many kinds of insects increase, if allowed to get well-established in a garden, to become fully aware of this. The common caterpillars are the young of moths or butterflies, and that careful observer of the habits of insects, Dr. Harris, says as each female lays from two to five hundred eggs, a thousand moths or butterflies will, on the average, produce three hundred thousand caterpillars; if one half this number, when arrived at maturity, are females, they will give forty-five millions of caterpillars in the second, and six thousand seven hundred and fifty millions in the third generation.* To take another example: the aphides, or plant-lice, which are frequently seen in great numbers on the tender shoots of fruit-trees, have an almost incredibly prolific power of increase—the investigations of Réaumur having shown that one individual in five genera- tions may become the progenitor of nearly six thousand mil- lions of descendants. With such surprising powers of prop- agation, were it not for the havoc caused among insects by _ various species preying upon each other, by birds and other animals, and especially by unfavorable seasons, vegetation would soon be entirely destroyed by them. As it is, the orchards and gardens of careless and slovenly cultivators are often overrun by them, and many of the finest crops suffer great injury or total loss from the want of a little timely care. In all well-managed plantations of fruit, at the first appear- ance of any injurious insect, it will be immediately seized upon and destroyed. A few moments in the first stage of * For much valuable information on the habits of insects injurious to vegetation, see the ‘‘ Treatise on the Insects of Massachusetts,” by Dr. T. W. Harris, Cambridge. 72 GENERAL REMARKS ON INSECTS. insect life—at the first birth of the new. colony—will do more | to rid us for the season of that species than whole days of © toil after the matter has been so long neglected that the — enemy has become well established. "We know how reluc- — tant all but the experienced grower are, to set about eradi- — cating what at first seems a thing of such trifling consequence. But such persons should consider that whether it is done at first, or a fortnight after, is frequently the difference between ten and ten thousand. A very little time regularly devoted to the extirpation of noxious insects will keep a large place quite free from them. We know a very large garden filled with trees, and always remarkably free from insect ravages, which, while those even in its vicinity suffer greatly, is thus preserved by half an hour’s examination of the whole premises two days in the week during the growing season. This is made early in the morning, the best time for the purpose, as the insects are quiet while the dew is yet upon the leaves, — and whole races yet only partially developed may be swept. off in a single moment. In default of other more rapid expe- dients, the old mode of hand-picking, and crushing or burn- ing, is the safest and surest that can be adopted. For prac- tical purposes, the numerous insects infesting fruit-trees may be divided into four classes: Ist, those which for a time harbor in the ground and may be attacked in the soil; 2d, winged and other species, which may be attacked among the branches; 3d, aphides or plant-lice, which infest the young shoots; 4th, moths, and all night-flying insects. Insects, the larvee or grubs of which harbor in the ground during a certain season, as the curculio or plum-weevil, are all more or less affected by the application of common salt as a top-dressing. On a larger scale, in farm crops, the ravages of the cut-worm are frequently prevented by sowing three bushels of salt to the acre, and we have seen it applied to all kinds of fruit-grounds with equal success. Salt seems to be strongly disagreeable to nearly all this class of insects, and the grubs perish where even a small quantity has for two or three seasons been applied: to the soil. In a neighborhood where the peach-worm usually destroys half the peach-trees, and where whole crops of the plum are equally a victim to the plum-weevil, we have seen the-former preserved in the healthiest condition by an annual application of a small hand- ful of coarse salt about the collar of the tree at the surface of the ground; and the latter made to hold abundant crops by a top-dressing applied every spring of packing salt, at the rate of a quart to the surface occupied by the roots of every full- grown tree. Salt, being a powerful agent, must be applied for this : GENERAL REMARKS ON INSECTS. 53] __ purpose with caution and judgment. In small quantities it _ promotes the verdure and luxuriance of fruit-trees, while if applied very frequently, or too plentifully, it will certainly cause the death of any tree. Two or three years’ top-dress- ing in moderate quantity will usually be found sufficient to drive away these insects, and then the application need only be repeated once in two or three seasons. Any coarse refuse salt will answer the purpose; and packing salt is preferable to that of finer quality, as it dissolves slowly by the action of the atmosphere.* In the winged state most small insects may either be driven away by powerful odors, or killed by strong decoctions of to- bacco, or a wash of diluted whale-oil or other strong soap. Attention has but recently been called to the repugnance of all insects to strong odors, and there is but little doubt that before a long time it will lead to the discovery of the means of preventing the attacks of most insects, by means of strong smelling liquids or odorous substances. The moths that at- tack furs, as every one knows, are driven away by pepper- corns or tobacco, and should future experiments prove that at certain seasons, when our trees are most likely to be attacked by insects, we may expel them by hanging bottles or rags filled with strong smelling liquids in our trees, it will cer- tainly be a very simple and easy way of ridding ourselves of them. The brown scale, a troublesome enemy of the orange- tree, it is stated in the Gardener's Chronicle, has been de- stroyed by hanging plants of the common chamomile among its branches. The odor of the coal-tar of gas-works is exceed- ingly offensive to some insects injurious to fruits, and it has been found to drive away the wire-worm and other grubs that attack the roots of plants. The vapor of oil of turpentine is fatal to wasps, and that of tobacco-smoke to the green fly. Little as yet is certainly known respecting the exact power of the various smells in deterring insects from attacking trees. What we do know, however, gives us reason to believe that much may be hoped from experiments made with a variety of powerful-smelling substances. Tobacco-water and diluted whale-oil soap are the two most efficient remedies for all the small insects which feed upon the young shoots and leaves of plants. Tobacco-water is made by boiling tobacco leaves, or the refuse stems and stalks of the tobacco-shops. ” Rw, Roundish. These primary forms are roundish, oblate, conical, and ob- long. The terms round, roundish, or globular, are sometimes used in connection, rather as qualifying expressions than as distinctive; for while the word rowndish, which indicates the height and diameter as nearly equal, applies to many fruits, there is no perfectly round or globular apple known. 94 THE APPLE. O}late indicates the height as much less than diameter. _ Conceal, is when the fruit is roundish, having the apex and end contracted. Oblong, is when the fruit is longer than — broad, and having the apex and base of nearly the same breadth. Connected and subsidiary terms, such as roundish, conical, or conic, are when the Apple unites the two primary forms of roundish and conical; or elongated conical, or conic, when the length is considerably beyond the breadth. Trwn- cate conic, is when the fruit is flattened at the apex. Ribbed, or obscurely ribbed, when the surface has rising lines and channels from apex to base. Oblique, is when the fruit pre- sents the appearance as of being one-sided, or when the axis is inclined to one side. Oblate, not symmetric, or sides un-. equal, when one side is less than the other. Corrugated, having depressed lines, furrows, or wrinkles. Acute, when narrowing to a sharp point. Obtwse, round or blunt. Ab- rupt, when the depression breaks off suddenly. In designating the quality of fruits, the terms of the American Pomological Society have been adopted; but it must be remembered that these terms apply strictly and only to the actual quality of the fruit as a dessert sort. Some varieties classed as best, and which are strictly of the highest quality as fruit, are, nevertheless, unprofitable as varieties to grow, except by the amateur, while many to which-the term very good, or very good to best, is applied, are known to be highly valuable and profitable for market, as well as excellent for the dessert. APPLES. AMERICAN BEAUTY. Sterling Beauty. Beauty of America, Origin, Sterling, Mass. Tree hardy, vigorous, productive, an annual bearer. Wood dull reddish brown, slightly downy. Fruit large, form roundish oblate, slightly inclining to conic, obscurely ribbed. Color a yellow ground mostly covered with red, which is quite dark in the sun, sometimes obscurely splashed and striped, and thickly sprinkled with small light and brown dots. Stalk rather short, somewhat slender. Cav- ity medium, with russet, the rays of which sometimes extend out over a portion of the fruit. Calyx small, closed, or half open. Segments medium, slightly recurved. Basin me- dium, uneven. Flesh yellowish, rather compact, tender, juicy, THE APPLE. 95 rich mild, subacid, aromatic. Core small. Very good. December to April. ; American Beauty. AMERICAN GOLDEN PIPPIN. Golden Pippin. New York Greening. Ribbed Pippin. Newtown Greening. Golding. Golden Apple. This old Apple is one of our finest American fruits, and seems not to be generally known. It has been cultivated more than fifty years, and is considered one of the most pro- fitable for orchard culture and marketing; it is also a supe- rior Apple for family use. Growth strong, similar to R. I. Greening, but less drooping, making a round, spreading head; does not bear young, but very productive when a little ad- vanced, and a popular fruit where known. Wood dark red- dish, downy, with prominent flattened buds. Fruit medium to large; form roundish oblate, inclining to conic, obscurely ribbed; color yellow, sometimes a brownish blush in sun, thinly sprinkled with gray dots, often slightly netted with thin russet. Stalk short, moderately stout. Cavity large, deep: Calyx closed. Segments pointed, slightly recurved. Basin broad, open, slightly corrugated. Flesh 96 - |THE APPLE. yellowish, breaking juicy, rather coarse, rich, aromatic, sub- acid. Core rather large. Very good. November to Feb- ruary. yy American Golden Pippin. AMERICAN GOLDEN RUSSET. Golden Russet, Bullock’s Pippin, Sheep Nose. Little Pearmain, The American Golden Russet is one of the most delicious and tender Apples, its flesh resembling more in texture that of a buttery Pear than that of an ordinary Apple. It is widely cultivated at the West and in New England as the Golden Russet, and though neither handsome nor large, is still a universal favorite, from its great productiveness and admirable flavor. The uncouth name of Coxe, Sheep-nose, is nearly obsolete, except in New Jersey, and we therefore adopt the present one, to which it is well entitled. The tree is thrifty, with upright shoots, dull reddish grayish brown. Fruit 'elow medium size, roundish-ovate, dull yellow, sprinkled with a very thin russet. Stalk rather long and slender. Caly< closed, and set in a rather narrow basin. Flesh yellowis':, very tender, juicy, with a mild, rich, spicy flavor. Best. October to January. THE APPLE, 97 American Golden Russet. AMERICAN SUMMER PEARMAIN. Early Summer Pearmain. Summer Pearmain. American Summer Pearmain. 98 _ THE APPLE. A rich, highly-flavored fruit, much esteemed where it is known. It appears to be quite different from the Summer Pearmain (of the English), and is probably a seedling raised from it. It ripens gradually from the tenth of August to the last of September. Tree moderately vigorous, or slow growth, with slender branches, round-headed, and bears abundantly. Young shoots dull reddish-brown. Fruit of medium size, oblong, widest at the crown, and ta- pering slightly to the eye. Skin red, spotted with yellow in the shade, but streaked with livelier red and yellow on the sunny side. Stalk three-fourths of an inch long, and pretty deeply inserted. Eye deeply sunk. Calyx closed. Segments short, erect. Basin abrupt, slightly corrugated. Flesh yel- low, remarkably tender, with a rich and pleasant flavor, and often bursts in falling from the tree. Quality best. Core medium. ASHMORE., Red Ashmore. Origin unknown. Tree vigorous, upright, spreading. Young shoots dull reddish brown. Ashmore. Fruit medium, form roundish oblate, inclining to conical, generally regular; color whitish yellow, washed or shaded THE APPLE. 99 _ with rich bright red, obscurely splashed, moderately sprinkled with light and gray dots. Skin glossy, smooth. Stalk medium; cavity broad, deep, slightly russeted. Calyx small, finely closed. Segments erect. Basin deep, open, slightly uneven. Flesh white, tender, juicy, mild, subacid. Core small. Very good. October, November. Striped Ashmore is claimed by some as a distinct variety, differing only in its coloring. AUTUMNAL SWAAR. Fall Swaar. of West. Originunknown. ‘Tree hardy, vigorous, spreading, produc- tive alternate years, and much valued in many localities West. Fruit large, roundish oblate, conic, orange-yellow, netted with russet and sprinkled with large star-shaped dots. Stalk rather short. Cavity broad, deep, slightly russeted. Calyx a Autumnal Swaar. large, open. Basin deep, abrupt, and corrugated. Flesh yellow, juicy, tender, with a pleasant, rich, slightly aromatic subacid flavor. Core small. Very good. September, October, 100 THE APPLE, Autumn Sweet Bovucu. Late Bough. Sweet Bellflower. Fall Bough. Philadelphia Sweet. White Sugar? Origin unknown. ‘Tree vigorous, upright, round-headed, very productive. One of the very best dessert sweet Apples of its season. Autumn Sweet Bough. Fruit medium or below, roundish conical, angular, smooth, pale yellow, sprinkled with a few brown dots. Stalk of medium length, rather slender, inserted in a deep narrow cavity. Calyx closed. Segments long. Basin deep, corrugated. Flesh white, very tender with a rich honeyed, sweet, refreshing flavor. Very good. Last of August to first of October. BACHELOR’s BLusH. Origin unknown. Tree moderately vigorous, somewhat spreading. An annual moderate bearer. Fruit medium, form oblate depressed, often obscurely rib- bed, color yellowish with blush in sun, sprinkled with a few light and gray dots. Stalk very short. Cavity large, deep. Calyx half open. Segments short, erect. Basin medium, uneven. Flesh white, ‘half fine, rather compact, crisp, moder- ately juicy, rather rich, subacid. Core small. Very good. August and September. THE APPLE. 101 Bachelor’s Blush. BAILeY’s SWEET. Edgerly’s Sweet. Howards Sweet. Paterson’s Sweet. Chillicothe Sweet. -,An old variety of unknown origin, introduced by J. Edgerly, of Perry, N. Y., about the year 1840, but M. P. Spafford says it was grown in the nurseries around Rochester as early as 1818 as Chillicothe Sweet. Tree, hardy, vigorous, spreading, with long slender branches, inclining to droop when in bearing, as much of the fruit is borne on the ends of the twigs ;—a very productive bearer in alternate years and a light crop the intervening ones. This variety is regarded as profitable for all purposes, although perhaps a little too tender for shipping long dis- tances. Fruit large, variable in size, form roundish conical, often approaching oblong, obscurely ribbed, color yellowish, “mostly shaded and obscurely striped with red, deep-red in the sun, and thickly sprinkled with minute light dots. Stalk short and rather small, inserted in a narrow cavity. Calyx small, closed, set in a narrow irregular basin. Flesh white, fine, tender, not very juicy, almost melting, with a honeyed sweet flavor. Core rather large. Very good. November to ~ March. 102 THE APPLE. Bailey’s Sweet. BALDWIN. Woodpecker. Pecker. Steele’s Red Winter. Felch ? Red Baldwin. Butters. The Baldwin stands at the head of all New England Ap- ples, and is unquestionably a first-rate fruit in all respects. It is a native of Massachusetts, and is more largely cultivated for the Boston market than any other sort. It bears most abundantly with us, and we have had the satisfaction of raising larger, more beautiful, and highly flavored specimens here than we ever saw in its native region. The Baldwin in flavor and general characteristics evidently belongs to the same family as our Esopus Spitzenberg, and deserves its extensive popu- larity. ‘Tree vigorous, somewhat spreading, an early bearer and very productive. Young shoots dull reddish brown. Fruit large, roundish, and narrowing a little to the eye. Color yellow in the shade, but nearly covered and striped with crimson, red, and orange in the sun, dotted with a few russet THE APPLE. 103 dots, and with radiating streaks of russet about the stalk. Calyx closed, and set in a rather narrow plaited basin. Stalk half to three-fourths of an inch long, rather slender for so large a fruit, planted in an even, moderately deep cavity. Flesh yellowish white, crisp, with that agreeable mingling of the saccharine and acid which constitutes a rich, high flavor. Very good. ‘The tree is a vigorous upright grower, and bears Baldwin. most abundantly. Ripe from November to March, but with us is in perfection in January.* BALTIMORE. Cable’s Gilliflower. Baltimore Pippin. Royal Pippin. Origin unknown. ‘Tree healthy, hardy, moderately vigor- ous, making a round head that when loaded with fruit appears * The Baldwin, like nearly all other varieties of winter fruits, originated in the Northern and Eastern States; when grown in South- ern latitudes they become autumn or early winter sorts, and lose more or less of their sprightliness and good qualities as table fruits. On the other hand, the summer-ripening varieties, originating North, are greatly improved when grown at the South. 104 ; THE APPLE. almost drooping. Young shoots slender, dull reddish brown. A profitable variety for market or table use. Fruit medium. Form roundish oblate, slightly conical, regular. Color pale yellow, shaded with light red, striped and splashed with dark red, almost purplish, having a grayish appearance of bloom, large light dots, with a dark centre. Stalk short. Cavity medium size, rather thinly russeted. Baltimore. Calyx small, closed. Segments drawn toapoint. Basin shal- low, nearly smooth. Flesh whitish, tender, juicy, mild, suba- cid. Core medium. Very good. December to April. @ BELMONT. Gate. White Apple. Mamma Beam. Waxen of some. Golden Pippin of some. Kelley White. Golden Gate. Origin, near Strasburgh, Lancaster Co., Pa., in the garden of Mrs. Beam, at her gate, hence the names ‘‘ Gate Apple,” and “ Mamma Beam.” It was taken to Ohio by Jacob Neis- ley, Sen., and became very popular in Belmont Co., and we retain this name as being the most universal one. Tree vigorous, spreading, healthy, and very productive. Wood smooth, light reddish brown. THE APPLE. 105 _ Fruit medium to large, globular, a little flattened and nar- rower towards the eye, sometimes oblong. Color light, waxen- yellow, often with a bright vermilion cheek. Stalk short. Cavity generally large. Calyx usually closed. Basin rather ee Belniont. deep, corrugated. Flesh yellowish, crisp, tender, juicy, some- times almost melting, of a mild agreeable flavor. Very good. November to February. ) Bren Davis. New York Pippin. Carolina Red Streak. Victoria Pippin. Funkerhouser. Victoria Red. Robinson’s Streak. Red Pippin. Robinson’s Red Streak. Kentucky Pippin. Hutchinson Pippin. Baltimore Red. Virginia Pippin. do. Pippin. Kentucky Red Streak. do. Red Streak. Texan Red, Joe Allen. The origin of this apple is unknown; supposed to have originated in Virginia or Kentucky, about the year 1800. J. S. Downer of Kentucky writes that old trees are there found from which suckers are taken in way of propagating. The 106 THE APPLE. tree is very hardy, a free grower, with very dark reddish brown, slightly grayish young wood, forming an erect round head, bearing early and abundantly. In quality it is not first-rate, but from its early productiveness, habit of blooming late in Spring after late frosts, good size, fair even fruit, keeping and carrying well, it is very popular in the South- west and West. Fruit medium to large. Form roundish, truncated conical, poe a Ben Davis. often sides unequal. Color yellowish, almost entirely over- spread, splashed, and striped with two shades of red, and dotted sparsely with areole dots. Stalk medium, rather slen- der. Cavity narrow, deep, russeted. Calyx partially open. Basin rather large, deep, slightly corrugated. Flesh white, a little coarse, tender, moderately juicy, pleasant, subacid. Core medium to large. Good. December to March. BENONI. This excellent early apple originated on the farm of Mason Richards, of Dedham, Mass. The tree is of vigorous, upright habit; hardy and very productive alternate years; young wood light reddish brown. It is a valuable variety for mar- ket or table use. Fruit rather below medium size. Form roundish oblate F . 3 THE APPLE. 107 conical. Color pale yellow, shaded, striped, and marbled with dark crimson, and thinly sprinkled with light dots. Benoni. Stalk short, slender. Cavity deep, slightly russeted. Calyx closed. Segments persistent, sometimes a little recurved. Bentley’s Sweet. 108 THE APPLE. Basin abrupt, quite deep, somewhat uneven. Flesh yellow, juicy, tender, rich, pleasant, subacid, slightly aromatic. Core small. Very good or best. August. BENTLEY’S SWEET. Origin unknown. Supposed Virginia; some say Belmont Co., Ohio. Tree moderately vigorous, hardy, good reg- ular bearer and keeper, valuable in the Southwest in rich soils. Fruit medium, roundish, flattened at ends, sometimes slightly oblique, and sometimes sides unequal, pale yellowish green, shaded with pale red and moderately sprinkled with light and brown dots. Stalk long, slender, curved. Cavity smooth, deep. Calyx large, closed, or partially open. Seg- ments medium length, erect, sometimes a little recurved. Basin large, deep, corrugated. Flesh fine, whitish yellow, compact, sweet, somewhat honeyed flavor. Core small. Very good. January to May. @ Bethlemite. BETHLEMITE. The origin of this fine apple is unknown, It was first brought to notice from the town of Bethlehem, in Ohio, and is undoubtedly a seedling of the Newtown Spitzenberg, which it THE APPLE. 109 much resembles. Tree an upright, strong, stocky, short- jointed grower, with young shoots, dull reddish brown, quite downy. A productive bearer, the fruit keeping and carrying well; very valuable for all purposes. Fruit, medium, oblate, inclining to conical, regular. Color pale yellow, striped, shaded and splashed with shades of light and dark red nearly over the whole surface, thin grayish tinge, and pretty thickly sprinkled with light and brown dots. Stalk rather short, slender. Cavity large, considerably russeted. Calyx open or partially closed. Segments large and generally erect. Basin large, and slightly corrugated. Flesh white, compact, crisp, juicy, rich, mild subacid, slightly aromatic. Core small. Very good. December to March. Blenheim Pippin. — BLENHEIM PIpptIn. Blenheim Orange. Woodstock Pippin. Blooming Orange. Northwick Pippin. Blenheim, Kempter’s Pippin. Dutch Mignonne, erroneously. An old variety which originated in Oxfordshire, in Eng- land. Tree very strong and vigorous, spreading somewhat, 110 ; THE APPLE. drooping when in full bearing, and makes a large handsome tree in the orchard. It is late coming into bearing, but when fully established is a good regular bearer, and, in some local- ities, very productive. This Apple is a favorite in England, and succeeds well in most localities here in the Middle and Northern States, especially the latter. Young wood stout, reddish brown. / Fruit large, often very large, roundish oblate, regularly formed. Skin dull orange, half covered or more with rich dull red, often mixed with russet, dotted and mottled with large yellow russet specks, some of which are areole. Stalk rather short, slender, curved, inserted in a large deep cavity, russeted, the russet sometimes extending in rays out on the fruit. Calyx large, open, segments large, of medium length, divided, partly curved. Basin broad, large, rather deep, slightly corrugated. Flesh white, a little coarse, at first firm, but becoming crisp, tender, juicy, with a rich brisk subacid flavor, slightly aromatic. Core small. Very good. Novem- ber to February. Blue Mountain. BiuE Movuntaln. Front Apple or Forelle. Blauberger. Introduced by Wm. G. Wasing, of Tyrone, Pa., from the THE APPLE. 111 - Blue Mountain. Tree hardy, a moderate or rather slow grower, forming a small round head, productive. An excel- Tent Apple, retaining its juice and fine brisk flavor tili spring. Young shoots dark brown, slender. Fruit medium to large, roundish oblate, slightly irregular. Skin whitish, shaded and mottled with light red, numerous fine stripes and broken splashes of light bright red, and sprink- led with a few gray dots. Stalk rather short and small, in- serted in a medium cavity. Calyx small, closed. Segments short, basin medium corrugated. Flesh white, fine, tender, juicy, with a sprightly, delicate vinous flavor. Very good. Core medium. November to March. Bonum. Magnum Bonum. Raised by Squire Kinney, Davidson Co., N. C. Tree up- right, spreading, hardy and vigorous, an early and abundant bearer. Young shoots smooth reddish gray. a Bonum. Fruit medium, oblate, yellow, mostly shaded with deep crimson, and indistinct stripes and splashes of dark red, rather thinly sprinkled with pretty large light dots, a portion of them having a dark centre. Stalk rather long and slender. Cavity medium to large, often with a little green russet. Calyx closed. Segments rather long and sometimes recurved. 112 THE APPLE. Basin shallow, slightly corrugated. Flesh white, often stained next the skin, firm, tender, juicy, rich, mild, subacid. Core small. Very good. November to December. In the South, September to December. BRITTLE SWEET. Origin unknown. Tree moderately vigorous, very pro- ductive. This valuable apple is little known; in beauty and quality it may be classed as among the best, and deserves more attention. Brittle Sweet. Fruit medium, roundish, oblate, approaching conical. Color pale yellow, shaded, splashed and marbled over nearly the entire surface, with shades of light and dark crimson red, many small gray and white dots. Stalk rather short, slender. Cavity regular, broad, moderately deep. Calyx closed. Seg- ments small, short, erect. Basin small corrugated. Flesh yellowish, crisp, tender, juicy with a peculiar honeyed sweet, and slightly aromatic. Core rather large. Very good. Octo- ber and November. BROADWELL. Broadwell Sweet. Originated with Jacob Broadwell, near Cincinnati,O. An THE APPLE. 113 extremely valuable sweet apple, either for the table or cook- ing. Tree vigorous, quite hardy, very spreading, irregular, productive. Young shoots dull reddish brown, downy. Broadwell. Fruit medium, oblate, somewhat conic. Color clear bright yellow, brownish blush in the sun exposure, with carmine spots. Dots few, greenish, suffused beneath. Stalk rather short. Cavity broad, russeted. Calyx closed, with short segments. Basin abrupt, regular. Flesh whitish, fine, tender, juicy, rich, sweet. Core small. ~ Very good. November to February. BucKINGHAM. Queen. Blackburn. Fall Queen. Henshaw. Winter Queen. Sol. Carter. Kentucky Queen. Winter Queen. Lexington Queen. Ne Plus Ultra. Frankfort Queen. King. Ladies’ Favorite of Tenn. Byer’s Red. Equinetely. Red Gloria Mundi of some. Byer’s. Red Horse of some. Ox-Eye of some in Ky. Garvis Seedling. Bachelor. Late Queen. Merit. Large Royal Pearmain of some. The origin of this Apple appears all unknown. It has been long grown in Virginia, Kentucky, and other South- oe le 114 THE APPLE. western States, and is there a profitable and popular variety, valuable either for market or table use. It matures often in November, but will keep into February. Tree hardy, healthy, vigorous, and productive, forming a round-headed spreading tree of medium size. Young shoots rather slender, dull reddish brown. Fruit medium to large. Form oblate, inclining to conic. Color greenish yellow, mostly covered, shaded, striped, and splashed with two shades of crimson or purplish red, many Buckingham. light brown dots. Stalk short. Cavity broad, deep, slightly russeted. Calyx closed, or half open. Segments to a point. Basin rather large, deep, slightly corrugated. Flesh yellow- ish, rather coarse, breaking, tender, juicy, mild, sprightly, subacid. Core small. Very good to best. November to February. CANADA REINETTE. Canadian Reinette. De Bretagne. Grosse Reinette d’Angleterre. Portugal. Pomme du Caen. Januarea. Reinette du Canada Blanche. Wahr Reinette. Reinette Grosse du Canada. Praire Rambour Reinette. Reinette du Canada a Cortes. It is easy to see that the Canada Reinette is a popular and — ; : . z ‘ THE APPLE. 115 highly esteemed variety in Europe, by the great number of synonyms under which it is known. It is doubtful, notwith- standing its name, whether it is truly of Canadian origin, as Merlet, a French writer, describes the same fruit in the 17th century, and some authors think it was first brought to this continent from Normandy, and carried back under its new name. At any rate, it is a very large and handsome fruit, a good bearer, and of excellent quality in all respects. Wher- ever grown in this country it sustains its foreign reputation, Canada Reinette. the tree being of vigorous habit, spreading, open, and pro- ductive. Young shoots clear reddish-brown, slightly downy. Fruit of the largest size, oblate conical, flattened; rather irregular, with projecting ribs; broad at the base, narrowing towards the eye, four inches in diameter, and three deep. Skin greenish-yellow, slightly washed with brown on the sunny side, sprinkled with dots and russet patches. Stalk short, inserted in a wide hollow. Calyx short and large, set in a rather deep, irregular basin. Flesh nearly white, rather firm, juicy, with a rich, lively, subacid flavor. Very good to best. Ripe in December, and, if picked early in autumn, it will keep till April. The Canada Reinette Grise is very much like the above, and may prove identical. 116 THE APPLE. CAROLINA RED JUNE. Knight’s Red June. Blush June. Wilson’s June. Red June. Georgia June. Origin somewhat uncertain, supposed to be Carolina. ‘Tree moderately vigorous, upright, an early and abundant bearer, much esteemed at the South and Southwest as their best -early Apple, ripe a few days after Early Harvest, not equal to it in flavor, but more profitable as an orchard fruit; but of late years disposed to spot and scab unless highly culti- vated or grown on new soils. Carolina Red June. Fruit medium or below, oval, irregular, inclining to conic. Skin smooth, nearly the whole surface shaded with deep red, and almost of a purplish hue on the sunny side, and covered with a light bloom. Stalk variable in length, inserted in a small narrow cavity. Calyx closed. Segments long, reflexed. Basin narrow, plaited. Flesh very white, tender, juicy, with a brisk subacid flavor. Core rather large. Very good.* * Carolina Striped June—(Carolina June). This is generally con- founded with the above, and is scarcely distinguishable except that, as it ripens, it becomes striped. One is doubtless a seedling from the other, * THE APPLE. 117 CHENANGO STRAWBERRY. Frank. Sherwood’s Favorite. Jackson Apple, Buckley. Strawberry. Smyrna. Lady Finger of some. Originated in the town of Lebanon, Madison Co., N. Y. It is an apple pleasant to the taste, and much esteemed as a table fruit wherever grown. ‘Tree is vigorous, spreading, and very productive. Young wood light reddish brown, downy. Fruit medium, oblong conic or oblong truncated conic, in- Chenango Strawberry. distinctly ribbed. Color whitish, shaded, splashed and mot- tled with light and dark crimson over most of the surface, light dots. Stalk rather short, small. Cavity acute, some- what uneven. Calyx closed, or partially open. Segments erect. Basin rather large, abrupt, slightly corrugated. Flesh white, tender, juicy, peculiar mild, subacid. Core rather large. Very good. September and October. CoGsWELL. Cogswell Pearmain. This excellent Apple originated in the town of Griswold, 118 THE APPLE. near Norwich, Ct., on a farm which came into the possession of William Cogswell about the year 1798. The original tree was then about forty or fifty years old. The fruit was first exhibited in 1816 or 718, before the Massachusetts Horticul- tural Society. It is an extremely valuable variety wherever grown, either for table or market purposes, a good keeper, and bears car- riage to market long distances without apparent injury. Tree a vigorous, upright, spreading grower, an abundant bearer of very regular, even-sized fruit. Young shoots dark reddish brown, somewhat downy. 7 Cogswell. Fruit size above medium. Form roundish oblate, regular. Color rich yellow, nearly covered with red, marked and streaked with bright red, pretty thickly sprinkled with are- ole dots. Stalk short, rather slender. Cavity large, thinly russeted. Calyx small, nearly closed. Basin small, shallow. Flesh yellowish, fine-grained, tender, juicy, scarcely subacid, rich aromatic. Core small. Very good to best. December to March. CorNELL’s FAncy. Cornell’s Favorite. Originated on the farm of Gillam Cornell, Southampton Township, Bucks Co., Pa. Tree vigorous and healthy, an OTTER ey - ye THE APPLE. 119 upright, rather spreading grower—productive and a regular _ bearer. ae Fruit medium, roundish conical, slightly angular. Skin smooth whitish, shaded, splashed, striped and marbled with Cornell’s Fancy. light and dark bright red, and thinly sprinkled with large light dots, a few being areole. Stalk rather long, slender, inserted in a large deep cavity. Calyx closed; segments rather long, recurved at the ends; basin rather abrupt, deep, Slightly furrowed. Flesh white, tender, juicy, with a lively, pleasant subacid flavor. Very good. Core rather large.— September. DEMOCRAT. Varick. An Apple considerably grown in Tompkins Co., N. Y., the origin of which cannot be correctly traced. The trees are great bearers, fruit keeping well, and always meeting a ready 120 THE APPLE. sale in market. Tree an upright, good grower, annually pro- ductive. Young shoots reddish brown. Democrat. Fruit—size medium, or above; form roundish conical, ob- scurely ribbed. Color pale whitish yellow, shaded, partially striped, and splashed nearly over the whole surface with light and dark crimson, and pretty thickly sprinkled with small light dots. Stalk medium, slender. Cavity large, deep, acute. Calyx small, closed. Segments small and short to a point. Basin medium, rather deep, corrugated. Flesh white, some- times a little stained next the skin, very tender, juicy, mild, pleasant subacid. Very good. Core large. December to March. DoMINE. English Rambo of some. Wells. Cheat. Hogan. Striped R. I. Greening. Cling Tight. English Red Streak. English Beauty of Pa. This Apple, .extensively planted in the orchards on the Hudson and west, so much resembles the Rambo externally, that the two are often confounded together, and the outline THE APPLE. 121 of the latter fruit (see Rambo) may be taken as nearly a fac- simile of this. The Domine is, however, of a livelier color, and the flavor and season of the two fruits are very distinct, —the Rambo being rather a high-flavored early winter or au- tumn apple, while the Domine is a sprightly, juicy, long-keep- ing winter fruit. Fruit of medium size, flat. Skin lively greenish yellow in the shade, with stripes and splashes of bright red in the sun, and pretty large light russet and brown specks. Stalk long and slender, planted in a wide cavity and inclining to one side. Calyx small, in a broad basin, moderately sunk. Flesh white, exceedingly tender and juicy, with a sprightly pleasant, .e Domine. though not high flavor. Young wood of a smooth, lively light brown, and the trees are very hardy, and the most rapid growers and prodigious early bearers that we know—the branches being literally weighed down by thé rope-like clus- ters of fruit. The Domine does not appear to be described by any foreign author. Coxe says that he received it from England, but the apple he describes and figures does not appear to be ours, and we have never met with it in any collection here. It is highly probable that this is a native fruit. It is excellent from December till April. 122 THE APPLE. DvucHESs OF OLDENBURGH. Smith’s Beauty of Newark. New Brunswick, This handsome Russian Apple proves one of the most hardy and profitable varieties in cultivation, and especially in our northwestern sections. The tree is vigorous, forming a roundish, upright, spreading head, requiring little or no pruning, comes early into bearing, and producing abundantly a fruit of fair, even, and regular size, that, although not of the first quality, always commands a ready sale, as it is valu- able for market and cooking, and passably good for dessert. Young shoots smooth, reddish. Fruit medium size, regularly formed, oblate. Skin smooth, finely washed and streaked with red on a golden or yellow ground. Stalk short, medium size, inserted in a large deep cavity. Calyx pretty large and nearly closed, set in a wide, even hollow. There is a faint blue bloom on this fruit. The flesh whitish, crisp, juicy, sprightly subacid. Ripens early in September. Duchess of Oldenburgh. DUZENBURY. This valuable new Apple originated on the farm of Charles Duzenbury, Phillipstown, Putnam Co., N. Y. The tree is a vigorous grower, forming a handsome spreading head, pro- ducing abundantly a medium-sized, regular, uniform fruit, THE APPLE. 123 _ which keeps and retains its flavor until May. Young wood _ dark brownish red. _ Fruit medium; form roundish conical, truncated; color greenish yellow, shaded and rather obscurely splashed with dull red over nearly two-thirds its surface, and sprinkled with _——_—_—— Duzenbury. a few gray and light dots. Stalk rather short. Cavity rather large and deep. Calyx closed. Segments medium, erect to a point. Basin rather abrupt, slightly corrugated. Flesh whit- ish yellow, crisp, tender, moderately juicy, very mild, and pleasant subacid, almost sweet. Core small. Very good. February to May. . Dyer, OR Pomme Roya te. Golden Spice. Pinneo’s Favorite. White Spice. Woodstock. Smithfield Spice. Tompkins. Mygatt’s Bergamot. ‘Coe’s Spice. Beard Burden. Bullripe. A popular dessert Apple, very sprightly, tender, and excel- lent. Tree a moderate grower, forming a round head; an early and good bearer; requires high cultivation to produce good fruit. Young wood grayish brown. It is supposed to be of French origin, and to have been brought to Rhode’ Island more than a hundred years ago. It was renamed 124 THE APPLE. Dyer by the Massachusetts Horticultural Society, who sup- posed it to be a seedling of Mr. Dyer, of Rhode Island, but the old and familiar name of Pomme Hoyale should be pre- ferred. Dyer, or Pomme Royale. Fruit of medium size, roundish, pretty regularly formed. ‘Skin smooth, pale greenish yellow, with a faint blush and a few dark specks on one side. Stalks about half an inch long, set in a smooth, round cavity. Calyx closed. Basin plaited, moderately deep. Core round, hollow. Flesh white, very tender and juicy; flavor very mild and agreeable, aromatic, slightly subacid. Very good to best. September and October. EarLty Harvest. Prince’s Harvest, or Early French Reinette, of Coxe. July Pippin. Pomme D’ Eté. Yellow Harvest. Tart Bough. Large White Juneating. Early French Reinette, July Early Pippin. Sinclair’s Yellow. Prince’s Early Lemon. An American Apple; and taking into account its beauty, its excellent qualities for the dessert and for cooking, and its productiveness, we think it the finest early apple yet known. It begins to ripen about the first of July, and continues in use all that month. The smallest collection of apples should comprise this and the Red Astrachan. Tree moderately vig- orous, spreading. Young shoots reddish brown. THE APPLE, 125. _ Fruit medium size. Form roundish, often roundish oblate - medium size. Skin very smooth, with a few. faint white dots, bright straw-color when fully ripe. Stalk half to three-fourths of an inch long, rather slender, inserted in a hollow of moder- > Early Harvest. ate depth. Calyx set in a shallow basin. Flesh very white, tender, and juicy, crisp, with a rich, sprightly subacid flavor. Very good to best. Core small. EARLY JOR. Origin, orchard of Heman Chapin, Ontario Co., N. Y. Tree of slow growth, productive, requires high culture for fair fruit. Fruit below medium, oblate, very slightly conie, smooth, yellowish, shaded and striped with red, and thickly sprinkled with greenish spots. Stalk of medium length, inserted in a large cavity surrounded by russet. Calyx closed. Basin moderate. Flesh whitish, tender, juicy, with a very agree- able vinous flavor. Best. Ripe middle of August to middle of September. There is a Luce’s Early Joe which is distinct from this, being larger, and not as good quality. EARLY STRAWBERRY. American Red Juneating. Red Juneating. A beautiful variety, which is said to have originated in - 126 THE APPLE. the neighborhood of New York, and appears in the markets there from July till September. It is quite distinct from the Early Joe. Early Red Margaret, which has no fragrance, and a short — stem. Early Strawberry. THE APPLE. 127 Fruit roundish, narrowing towards the eye. Skin smooth and fair, finely striped and stained with bright and dark red, on a yellowish white ground. Stalk an inch and a half long, rather slender and uneven, inserted in a deep cavity. Calyx rather small, in a shallow, narrow basin. Flesh white, slightly tinged with red next the skin, tender, subacid, and very sprightly and brisk in flavor, with an agreeable aroma. Very good. Eayprian Russet. Bagby Russet. From Southern Illinois, origin unknown. This Apple is much esteemed where known for its rich, high flavor, and as a good keeper. Some think it the best of all the russets. The tree forms an upright, symmetrical, round head, with grayish reddish brown, somewhat downy young shoots. ~Pro- ductive. Egyptian Russet. Fruit medium. Form roundish, approaching conical, slightly ribbed. Color golden yellow, netted and patched with russet over half or two-thirds of its surface, often with a cheek of crimson or fawn in the sun, and moderately sprinkled with brown dots. Stalk short and small.* Cavity medium or nar- row. Calyx open or partially closed. Segmentsshort. Basin medium. Flesh yellowish, tender, juicy, rich, slightly aro- matic, pleasant subacid. Very good. December to March. 128 THE APPLE, , EnauisH Russet. Poughkeepsie Russet. Po’keepsie Russet. The English Russet is a valuable, long-keeping variety, ex- tensively cultivated, and well known by this name, but which we have not been able to identify with any English sort. It is not fit for use until February, and may be kept till July, which, together with its great productiveness and good flavor, renders it a very valuable market fruit. The trees grow very straight, and form upright heads, and the wood is smooth and of a reddish brown. Fruit of medium size, roundish, slightly conical, and very English Russet. regularly formed. Skin pale greenish yellow, about two-thirds covered with russet, which is thickest near the stalk. Calyx small, closed, and set in an even, round basin, of moderate depth. Stalk rather small, projecting even with the base, and pretty deeply inserted in a narrow, smooth cavity. Flesh yel- lowish white, firm, crisp, with a pleasant, mild, slightly sub- acid flavor. Good. Jariuary to May. The English Russet described by Warder is entirely dis- tinct, being, as he describes, large, globular, flattened, some- what one-sided. Surface uneven, green. In season from December to January. ‘ —— THE APPLE. 129 _ENGLisH SwEeEr. Ramsdell’s Sweet. Red Pumpkin Sweet Ramsdell’s Red Pumpkin Sweet. Hurlbut Sweet ? Ramsdell’s Sweeting. Avery Sweet. Randall’s Red Winter. R This old variety is esteemed where grown for the large | crops which it bears, and as a showy sweet apple for market, and profitable for stock feeding, as well as superior for cook- ing. The tree is very vigorous, grows remarkably straight _and upright, comes early into bearing, and yields every year enormously, Young shoots clear reddish brown, slightly grayish. . ~\ di Fruit of medium size, roundish, regularly shaped, and tapering slightly towards the eye, dark red, dotted with fawn- colored specks, and covered with a blue bloom. Flesh yellow- ish, very tender and mellow, unusually sweet and rich. Good to very good. In weight the apple is light. October to February. English Sweet. -Esopus SPiItzENBURGH. AXsopus Spitzenberg. AXsopus Spitzenburg. True Spitzenburgh. The Esopus Switzenburgh is a handsome, truly delicious ] ~ Apple, and is generally considered by all good judges equal to 9 : le ges : 130 THE APPLE. the Newtown Pippin, and unsurpassed as a dessert fruit by any other variety. It originated at Esopus, a famous apple district, originally settled by the Low Dutch, on the Hudson. But throughout the whole of New York it is considered the first of apples. The tree has rather tender shoots, and when in bearing has long and hanging limbs. Esopus Spitzenburgh. Fruit large, oblong, tapering roundly to the eye. Skin smooth, nearly covered with rich, lively red, dotted with dis- tinct yellowish russet dots. On the shaded side is a yellowish ground with streaks and broken stripes of red. Stalk rather long—three-fourths of an inch—and slender, projecting be- yond the base, and inserted in a wide cavity. Calyx small, and closed, set in a shallow basin, which is slightly furrowed. Flesh yellow, rather firm, crisp, juicy, with a delicous rich, brisk flavor. Best. Seeds in a hollow core. December ta February. THE APPLE. fe EustTIs. Ben Apple. Origin, on the farm of Francis Smith, South Reading, Mass. Tree a moderate grower, round-headed and very pro- ductive. Fruit rather large, roundish oblate, slightly conic, yellow, Eustis. striped and shaded with fine red, and sprinkled with green- ish dots. Stalk medium, inserted in a deep cavity, sur- rounded by russet. Calyx partially open. Basin narrow, rather deep. Flesh whitish, fine, crisp, mild, rich subacid. Very good. November to January. EveENING PARTY. Origin, Berks Co., Pa. Tree vigorous, roundish, upright : spreading, with slender branches, an early and abundant hearer alternate years. Young shoots dark grayish-brown, many small dots. The foliage hangs well to the tree, and the ' fruit should be allowed to remain on the tree till well ma- tured and colored. : Fruit small or medium, oblate, sides often unequal, yellow, 132 THE APPLE. chiefly shaded, splashed, and striped with red, becoming dark- red in the sun, pretty thickly studded with light dots, espe- cially near the calyx. Stalk short, inserted in a round, deep, acute cavity, sometimes russeted. Calyx closed. Basin SS Evening Party. rather large and even. Flesh juicy, whitish, tender, crisp, with a brisk saccharine, somewhat vinous, aromatic flavor, an excellent dessert fruit. Very good. December and Jan- “ 7, EWaALt. Bullock’s Pippin of some. Ladies’ Blush of some. Origin, Bedford Co., Pa. Tree vigorous, very upright, spreading a little when in full bearing; requires little or no pruning; an early, regular, and abundant bearer; valuable and popular in its locality on account of its size, beauty, early and regular bearing, especially for market and culinary uses. Young wood dark-brown. Fruit large to very large, roundish oblate, inclining to conic, sometimes obscurely ribbed; skin smooth and fair, light yellow, shaded with bright rich red in the sun, and a few small brown dots. Stalk short and small, inserted in a large deep cavity, somewhat irregular. Calyx small, closed. Segments short to a point. Basin medium, slighty corrugated, sometimes slight prominences. Flesh white, tender, juicy, at first acid, but becoming a pleasant, brisk subacid when fully ripe. Core medium. November—Marech, THE APPLE. 133 Y Ewalt. FALLAWATER. Falwalder. Winter Blush. Fornwalder. Green Mountain Pippin. Tulpehocken. Molly Whopper. Pfarrer Walter. Falder. Baltimore, erroneously. Follen Walder. Pim’s Beauty of the West. Fallen Wood. Pound. Polly Walter. Mountain Pippin. Farawalder. Fall de Walldes. Pharawalder. Brubacker. Polly Wholloper. Fallawalder. A favorite Apple of Pennsylvania, of which State it is a native. Tree hardy, a strong grower, with stout, dark-brown shoots, spreading; requires little or no pruning; an annual bearer and productive. Fruit very large, globular, oblate, inclining to conic. Skin yellowish green, shaded with dull red, and sprinkled with large light and gray dots, Stalk very short, inserted in a 134 THE APPLE. deep cavity. Calyx small and closed, set in a slightly plaited basin. Flesh greenish white, rather coarse, juicy, crisp, Fallawater. rather tender, pleasant, subacid flavor. Good. November— February. | Fatt ORANGE. Orange Hogpen. ' Speckled. Holden Pippin. Red Cheek. Westbrook. Holden. White Graft of Wis. New York Bellflower. Jones’ Pippin. Long Island. =, White Newell. Origin, Holden, Mass. Tree hardy, a very strong, erect grower, forming a round head; very productive alternate years. Fruit medium or above, roundish, slightly conic, sometimes oblong conic; skin greenish white, sometimes changing to yel- lowish white in exposed specimens and when fully ripe, often a shade of pale light red in the sun, and moderately ~ THE APPLE. 135 sprinkled with rather conspicuous brown or russet. star- shaped dots. Stalk short and small, inserted in a narrow deep cavity, sometimes slightly russeted. Calyx closed or nearly so. Fall Orange. Basin medium, slightly corrugated. Flesh white, fine, tender, juicy, brisk subacid. Good to very good, core small. Oc- tober, November. Fath Pippin. York Pippin. Cathead, incorrectly. Pound Pippin. Philadelphia Pippin. American Fall. Pound Royal of some. Episcopal. New York Pippin. Golden Pippin, erroneously. Van Dyne of some. The Fall Pippin is, we think, decidedly an American va- riety. It is very probably a seedling raised in this country from the White Spanish Reinette, or the Holland pippin, both of which it so much resembles, and from which it, in fact, differs most strongly in the season of maturity. The Fall Pippin is a noble fruit, and is considered the first of autumn apples in the Middle States, where its beauty, large size, and its delicious flavor for the table or for cooking render it very popular. 136 THE APPLE. The tree is a very vigorous, strong grower, spreading. Young shoots reddish brown. Fruit very large, roundish, generally a little flattened, pretty regular, sometimes with obscure ribs at the eye. Stalk rather long, three-fourths of an inch, projecting considerably beyond the fruit (which distinguishes it from the Holland Pippin), set in a rather small, shallow, round cavity. Calyx open, Fall Pippin. not very large, rather deeply sunk in a round, narrow basin. Skin smooth, yellowish green, becoming a fine yellow, with often a tinge of brownish blush on one side, and with a few scattered dots. Flesh white, very tender and mellow, with a rich, aromatic flavor. Very good to best. October to De- cember. Fatt WINE. Sweet Wine. Sharpe’s Spice. Musk Spice. Ohio Wine. Uncle Sam’s best. Hower or House. Origin unknown, probably an old Eastern fruit called “Wine” or “ Sweet Wine,” but not now much cultivated THE APPLE. 137 on account of the fruit being defective. In the rich Western ‘soils it thrives admirably, producing fine fruit, yet in a few localities they complain of its being knurly. Tree healthy, but of rather slender growth, bearing moderate crops annu- ally. Fruit above medium. Stem rather long, slender, in a broad, deep cavity, surrounded by clear waxen yellow. Calyx par- Fall Wine. tially closed in a broad, deep, corrugated basin. Skin striped and shaded with red, on a light ground, with numerous rus- set dots. Flesh yellowish, juicy, tender, with a rich, aromatic, very mild, subacid flavor, almost sweet. Very good to best. September, October. . FAMEUSE. Pomme de Neige. Sanguineus, Chimney. Snow. A very celebrated Canada fruit (probably an old French variety), which has its name from the snow-white color of its flesh, or, as some say, from the village from whence it was first taken to England. It is an excellent, productive autumn apple, and is especially valuable in northern lati- tudes. Tree moderately vigorous, round-headed, hardy, very productive alternate years.. Young shoots reddish brown. 138 THE APPLE. Fruit of medium size, roundish, somewhat flattened. Skin with a ground of pale whitish yellow, mixed with faint streaks ‘ 3 of pale red on the shady side, but marked with blotches and ~ short stripes of darker red, and becoming a fine deep red in the sun. Stalk quite slender, half an inch long, planted in a - narrow funnel-shaped cavity. Calyx small, closed, and set in a shallow, rather narrow basin. Flesh remarkably white, often stained, very tender, juicy, and with a slight perfume. 4 Fameuse. Very good, almost best. Ripe in October and November. A regular bearer and a handsome dessert fruit. There is a variety under name of Striped Hameuse, claimed to be distinct, the fruit being more striped and less highly colored. FAMILY. McLoud’s Family. A native of Georgia. Tree a fine regular grower and very productive. Fruit medium, oblate conical, yellowish, shaded, striped, and splashed with dull red over half or more of its surface, thickly sprinkled with large light dots. Stalk short and small. Cavity pretty large, slightly russeted. Calyx closed. Segmerits medium, partially recurved. Basin medium, a lit- THE APPLE. 139 tle wrinkled. Flesh white, tender, juicy, mild, pleasant, subacid. Very good. August, September. At the South, July, August. Family. FALL QUEEN. Gros Pommier. Maryland Queen. - Gros Pomier. Horse of some Haas. Hoss. Originated on the grounds of Gabriel Cerré many years since, adjoining the then village of St. Louis (now city), in Missouri. It was at first called Gros Pommier, but now generally Fall Queen or Haas, and we retain this, as it is most commonly used. It is very popular through most of the West and Southwest as a profitable market fruit, and for family use. Tree hardy, very vigorous, upright, forming a beautiful symmetric head—an early, annual, and abundant bearer. Fruit medium to large, oblate, slightly conical, angular or slightly ribbed; skin smooth, pale greenish yellow, shaded nearly over the whole surface with light and dark red, and some rather obscure splashes and stripes, and a few light dots. Stalk short and small, inserted in a medium cavity, a little greenish. Calyx closed, basin medium or small, slight- ly corrugated. Flesh quite white, fine, often stained next, 140 THE APPLE. the skin and sometimes through the flesh, tender, very juicy, vinous, brisk subacid. Good to very good. Core medium or large. September, October. : Fall Queen. Fanny. Originated near Strasburgh, Lancaster Co., Pa., on the farm formerly owned by Jacob Beam. ‘Tree vigorous, spread- ing, very productive. Young wood dark grayish brown, two shades darker than Red Astrachan, and grayish. Fruit large, roundish oblate, slightly conic, deep rich crim- son red, moderately sprinkled with light dots. Stalk short, small. Cavity large, deep. Calyx closed. Segments short. Flesh white, a little stained next the skin, tender, juicy, pleasant subacid. Very good. Core small. August. A new: Apple of great promise as a market sort. FLaKe’s Fatt. Originated with the late Col. Flake, of Mercer, Pa., where it is esteemed a valuable and profitable apple, either for market or the table. Tree a moderate grower, rather upright, a good bearer. THE APPLE. 141 Fanny. Fruit large, form oblate, slightly conic. Color yellowish, overspread, shaded, striped, and splashed with light and dark we /\ Flake’s Fall 142 THE APPLE. crimson, becoming very dark in the sun, thickly sprinkled with light and russet dots, some with dark centre. Stalk very short, and rather stout. Cavity large, deep, russeted, the splashes and nettings extending outside. Calyx open, or par- tially closed. Segments large, to a point, and rather separated. Basin medium, uneven. Flesh white, tender, moderately juicy, mild subacid, peculiarly aromatic. Core small. Very good. October, November. FourtTH OF JULY. Siberian August. Tetofsky, erroneously. McAdow’s June. Stewart’s Nonpareil? August Apple. A German Apple, introduced by C. F. Jaeger, of Columbus, Ohio. Valuable mainly for its hardiness and early maturity. as a cooking or market variety. Tree a strong and upright grower, forming a finehead. Young shoots long, dark reddish brown. Fruit medium or below, roundish oblate conical, slightly ribbed, whitish yellow, covered with a thin whitish bloom, Fourth of July. and striped and splashed with bright red, large light dots Stalk rather short and slender, often with bracts. Cavity medium, regular. Calyx closed. Segments rather long generally recurved. Basin small, slightly uneven. Flesh white, juicy, sprightly, brisk subacid. Good. Core small THE APPLE. 143 July. In fruit this closely resembles the Tetofsky, but the color of the wood, habit of growth, and foliage of old trees render its distinctiveness plain. FULTON. : A Western fruit, originated in the orchard or nursery of A. G. Downing, Canton, Fulton Co., [l., a vigorous grower, hardy, spreading, irregular, an annual and productive bearer. Young shoots slender, clear light reddish brown. ) Fulton. Fruit about medium, roundish oblate, light yellow, sprinkled with green or gray dots, having a blush on the sunny side. Stalk three-fourths of an inch, rather slender, inserted in a broad deep cavity. Calyx large, open. Segments small, recurved, in a pretty large basin. Flesh yellowish, juicy, tender, mild subacid, almost sweet. Very good. Core small. November to February. GARDEN ROYAL. _ Originated on the farm of D. Bowker, Sudbury, Mass. Tree of moderate, very upright growth, forming a beautiful roundish, regular, even head, very productive. Young shoots dark dull reddish brown, slightly grayish or imperfect downy. 144 THE APPLE. Fruit medium or below. Form roundish oblate, very slightly conic. Color greenish yellow, shaded, striped, and splashed > 4 Garden Royal. with rich red, a little dull or grayish toward the stalk. Sprinkled with light and gray dots. Stalk medium, slender, Garden Sweet. ee et ee oe Sal pean ae te , abe THE APPLE. = 145 rity deep, acute. Calyx open or partially closed. Segments ‘sometimes a little recurved. Basin shallow, slightly uneven. Flesh yellow, very tender, juicy, rich, mild subacid, aromatic. ~ Best. Core small. Last of August, "September. GARDEN SWEET. A New England Apple. Tree hardy, thrifty, spreading, and very productive alternate years. Young shoots strong, light reddish brown, slightly downy. Fruit medium, roundish conic. Color yellow, shaded and splashed with crimson nearly over the whole surface, many light and gray dots. Stalk rather short and small. Cavity acute. Calyx closed. Segments partially recurved. Basin large, abrupt, corrugated. Flesh yellowish white, tender, juicy, rich, sweet. Very good. Core medium. September and October. A valuable variety for cooking or stock feeding, continuing a long time in use. Geneva Pippin. GENEVA PIPPIN. Winter Pippin of Geneva. An Apple bearing the above local name was found growing in the garden of Mrs. Crittenden, Geneva, and is deserving of notice. The appearance of the tree and fruit is strikingly 10 146 THE APPLE. like that of the Fall Pippin, but is a late keeper, continuing in perfection until May. Young wood reddish brown, slightly downy. Frait large, roundish oblate, fine yellow, with rarely a bronzed cheek, sparsely covered with gray dots. Stalk short and small, inserted in a narrow cavity. Calyx open. Seg- ments long. Basin open. Flesh yellow, tender, juicy, vi- nous. Very good or best. January to May. GoLDEN Russet. English Golden Russet. English Golden. Russet Golden. This is an old English Apple described by Ronalds and Lindley as Golden Russet, and as that is its commonly accepted name in this country we have followed it. It is one of the popular Apples, succeeding in nearly all sections, and especially in rich Western soils. The tree is thrifty, vigor- ous, spreading, rather irregular, forming a bushy head. Golden Russet. Young shoots slender, dull reddish brown, slightly downy, with numerous small white dots. An early bearer and very productive. , Fruit medium or below, roundish, or roundish oblate. Skin rough. Color yellow, mostly covered with dull russet, and having a bronzed cheek in the sun. Stalk short, small. Cavity medium, or rather deep. Calyx closed. Segments THE APPLE. 147 rather long, often a little recurved. Basin broad, rather large, slightly corrugated. Flesh whitish yellow, fine-grained, -yather compact, sprightly, mild subacid. Good to ry good. December to March. GOLDEN Russet, OF MassacHUsETTs, Origin unknown. ‘Tree vigorous, upright, productive ; not ing. Young shoots clear reddish brown. Fruit small to medium, roundish oblate, conic. Skin ¢ golden russet, with a sunny cheek. Stalk small and short, Golden Russet, of Massachusetts. inserted in a deep cavity. Calyx nearly closed. Segments small, recurved. Basin deep, round, and open. Flesh yel- lowish white, tender, rich, mild, sweet subacid. Very good. January, April. There are many Golden Russets about the country, and it is difficult to identify them. This is from Massachusetts, and distinct from those grown in New York and West. GOLDEN SWEET. Orange Sweeting. Early Golden Sweet. A celebrated Connecticut fruit. Tree very vigorous, spread- ing forming a tree of moderate size, hardy and ad produc- tive. Young shoots reddish brown. eres rer i pee ee hd . Ps 148 THE APPLE. Fruit above the medium size, roundish, scarcely flattened, — fair, and well formed ; when fully ripe, pale yellow or straw color. Stalk about an inch long, slender at its junction with Golden Sweet. the fruit. Calyx closed, and set’ in a basin of moderate depth. Flesh tender, sweet, rich, and excellent. Good to very good. August and September. A valuable sort for cooking, market, or stock feeding. GRAVENSTEIN. Grave Slije. A superb-looking German Apple, which originated at Gravenstein in Holstein, and is thought one of the finest apples of the North of Europe. It fully sustains its reputa- tion here, and is, unquestionably, a fruit of first-rate quality. Tree very vigorous, spreading, forming a large, broad head. Very productive. An early bearer. Young wood reddish brown. Fruit large, rather flattened, and a little one-sided or angular, broadest at the base. Stalk quite short and strong, deeply set. Calyx large, closed, in a wide, deep, rather irregular basin. Segments long, ‘irregular, recurved. Skin THE APPLE. 149 greenish yellow at first, but becoming bright yellow, and beautifully dashed and pencilled, and marbled with light and _ deep red and orange. Flesh tender and crisp, with a high- > 2 - l Gravenstein. flavored, somewhat aromatic taste. Very good. September and October. A valuable apple for market or cooking, suc- ceeding’ admirably wherever grown. GREEN CHEESE. Green Crank. Yellow Crank. Southern Greening. Southern Golden Pippin. Winter Greening. Carolina Greening. Green Skin. Winter Cheese. Turner’s Cheese. Greening. An old variety, grown largely in Kentucky and other Southern States. It has been extensively propagated by suckers, but the exact place of the original tree is unknown. Although not best in quality, it has so many good properties adapting it to the South and Southwest, that it is widely dis- seminated under the various synonyms given above. Tree moderately vigorous, upright, and has the habit of blooming late, which gives it a special value. A good bearer and long keeper. Young shoots slender, grayish brown. Fruit medium, oblate, occasionally oblique, pale greenish _ yellow, moderately sprinkled with brown dots. Sialk short, 150 THE APPLE. ) slender. Cavity large, deep, russeted. Calyx closed. Segments slightly recurved. Basin broad, deep, uneven. Flesh yel- Green Cheese. lowish white, tender, crisp, juicy, rich, sprightly subacid. Core small, compact. Very good. November to March. GREEN NEWTOWN PIPPIN. Hunt’s Fine Green Pippin. - Green Winter Pippin. Brooke’s Pippin ? American Newtown Pippin. Newtown Pippin. . Petersburgh Pippin. Hunt’s Green Newtown Pippin. The Newtown Pippin stands at the head of all Apples, and is, when in perfection, acknowledged to be unrivalled in all the qualities which constitute a high-flavored dessert apple, to which it combines the quality of long keeping without the least shrivelling, retaining its high flavor to the last. It com- mands the highest price in Covent Garden Market, London. This variety is a native of Newtown, Long Island, and it requires a pretty strong, deep, warm soil to attain its full per- fection, and in the orchard it should be well manured every two or three years. The tree is of rather slender and slow growth, and even while young is always remarkable for its rough bark. Fruit of medium size, roundish, a little irregular in its out- line, caused by two or three obscure ribs on the sides—and broadest at the base, next the stalk; about three inches in = 4 i THE APPLE. 151 - diameter, and two and a half deep. Color dull green, becom- ing olive green when ripe, with a faint, dull brownish blush on one side, dotted with small gray specks, and with delicate russet rays around the stalk. Calyx quite small and closed, set in a narrow and shallow basin. Stalk half an inch long, rather slender, deeply sunk in a wide, funnel-shaped cavity. _ Flesh greenish white, very juicy, crisp, with a fine aroma, and an exceedingly high and delicious flavor. Best. When Green Newtown Pippin. the fruit is not grown on healthy trees, it is liable to be spot- ted with black spots. This is one of the finest keeping apples, and is in eating from December to May, but is in the finest perfection in March. This is entirely distinct from Yellow Newtown Pippin. GRIMES’ GOLDEN PIPPIN. Grimes Golden. This valuable Apple originated many years since, on the farm of Thomas Grimes, Brooke Co., Va. In its native locality it is highly prized for the peculiar hardihood of the tree, withstanding uninjured the most severe winters, and never breaking in its limbs. Also for its uniform regular annual -productiveness. 152 THE APPLE. Tree vigorous, hardy, upright spreading, very productive, branches with peculiar knobs at the base of each, connecting it with the main limbs. Young wood dark dull red brown, grayish. Grimes’ Golden Pippin. Fruit medium, roundish oblate, slightly conical. Skin uneven. Color rich golden yellow, sprinkled moderately with small gray and light dots. Stalk rather short and slender. Cavity rather deep, sometimes slightly russeted. Calyx closed or partly open. Basin abrupt, uneven. Flesh yellow, com- pact, crisp, tender, juicy, rich, sprightly, spicy subacid, pecu- liararoma. Core rather small. Very good to best. December to March. Hat. Hall’s Seedling. Hall’s Red. Jenny Seedling. Origin, on the grounds of Mr. Hall, Franklin Co., N. C. Tree of moderate growth, hardy, upright, with long, slender, reddish brown, grayish branches, and remarkably firm wood. The tree never attains a very large size; is very productive alternate years, but being very small, is only valuable for home use, and is considered in North Carolina the best long- keeping dessert apple they cultivate. Fruit small, oblate, slightly conic. Skin smooth, thick, mostly shaded with crimson, and covered with various colored THE APPLE. $35 s. Stalk of medium length, slender, curved, inserted in a ind, deep, open cavity. Calyx closed, generally in a small Hall. uneven basin. Flesh yellowish, fine-grained, juicy, with a very rich, vinous, saccharine, aromatic flavor. Very good. December to April. - Haskell Sweet, 154 THE APPLE. HASKELL SWEET. Sassafras Sweet. Origin, farm of Deacon Haskell, Ipswich, Mass. Tree hardy, vigorous, spreading, regular in form, and very pro- ductive alternate years. Young wood light grayish brown. Fruit medium or above, oblate. Color pale yellow, some- times with a blush, and sometimes nettings of russet. Stalk short, inserted in a rather broad, deep cavity, often russeted. Calyx closed. Basin broad and large, of medium depth. Flesh yellowish, tender, juicy, very sweét, rich, aromatic. Very good to best. September, October. HATCHER. Hatcher’s Seedling. Originated on the farm of the late O. C. Hatcher, near Franklin, Conn. Tree an upright, thrifty, vigorous grower, Hatcher’s Seedling. not an early bearer, but produces good crops annually; a late keeper, and one of the most popular apples in Middle Ten- nessee. a ee THE APPLE. V54 _ Fruit medium, roundish, icles to conic, slightly angular. Skin very dark rich red, "almost purplish, sprinkled with a few light dots. Stalk aia and rather small, inserted in a medium cavity, often slightly russeted. Calyx open. Flesh yellow, fine, rather compact, juicy, mild, pleasant, rich sub- acid, almost sweet. Very good. Core small. January, February. HAWLEY. Origin, Columbia Co., N. Y. Tree vigorous, spreading, and bears annually. Fruit large, roundish oblate conic. Skin fine yellow, some- NN Hawley what waxen or oily, and considerably dotted. Stalk short, inserted in a rather deep cavity. Calyx small, nearly closed, in a moderate, somewhat furrowed basin. Flesh whitish, very tender, juicy, rich, mild subacid. Ripe September. A fruit of very good quality, but as it soon decays, its value is thereby much depreciated. HAWTHORNDEN. White Hawthornden, A celebrated Scotch Apple, which originated at Hawthorn- den, the birthplace of the poet Drummond. It resembles, 156 THE APPLE. somewhat, our Maiden’s Blush, but is inferior to that fruit in flavor. An early and excellent bearer, a handsome fruit, and good for cooking or drying, and profitable for market, Hawthornden. Tree vigorous, upright, spreading, and, when in bearing, somewhat pendulous. Young shoots very short-jointed, dull reddish brown. Buds prominent. Fruit rather above the medium size, pretty regularly formed, roundish, rather flattened. Skin very smooth, pale light yel- low, nearly white in the shade, with a fine blush where ex- posed to the sun. Flesh white, juicy, of a simple, pleasant flavor. Good. September. There is a Vew, or winter Zawthornden, the wood of which is brownish red, tree more robust, the fruit larger, and a longer keeper than the above. Hicks’. Buckram. Originated with Isaac Hicks, North Hempstead, L. I. Tree an upright, strong grower, an early and abundant bearer. Young shoots stout, very short-jointed, dark brown, fine downy. Buds broad, flat, prominent, especially at ends, Fruit medium or above, roundish, color pale greenish yel- ad THE APPLE. 157 low, somewhat striped and splashed with crimson, thinly sprinkled with light and gray dots. Stalk rather short. Cav- ity deep, slightly russeted. Calyx closed. Segments short, often a little recurved. Basin rather large and uneven. Flesh whitish, tender, moderately juicy, rich, sweet, slightly aromatic. Core rather large. Very good. August. A new Apple, of good promise. Hicspy Sweet. Lady Cheek Sweet. Ladies’ Blush. Originated by Ezra Woodworth, of Williamsfield, Ashta- bula Co., Ohio. This is one of the most delicate of sweet Apples, valuable either for the table or market. Tree a thrifty, upright grower, an early and good bearer. Young shoots very short-jointed, moderately stout, dark rich reddish brown, with very few light specks. Fruit medium, roundish, slightly conical, sometimes oblique. Color light waxen yellow, shaded with fine clear rich red in the sun, thinly sprinkled with gray and light dots. Stalk short.. Cavity acute, rather deep, sometimes a little russeted. Calyx closed. Seoments short, erect. Basin narrow, deep, 158 THE APPLE. uneven. Flesh white, very tender, juicy, sweet, excellent. Core small. Very good to best. November to January. b Higby Sweet. Hicutop Sweet. Summer Sweet. - Sweet June. Origin, Plymouth, Mass. An old variety, highly prized at the West. Growth upright, vigorous. Tree hardy, very productive, an early and abundant bearer, light reddish brown shoots. Fruit medium or below, roundish, regular. Skin very smooth. Color light yellow, partially covered with green dots. Stalk medium, inserted in a deep narrow cavity, sur- rounded by thin russet. Calyx small, closed. Basin shal- low, slightly furrowed. Flesh yellowish, very sweet, not very juicy, but pleasant and rich. Very good. August. Hoe Istanp Sweet. Canada Sweet. Sweet Pippin. English Sweet, erroneously. Origin, Hog Island, adjoining Long Island. Tree vigorous and productive. Wood dark brown, slightly downy, short- jointed, valuable for family use and stock feeding. Fruit of medium size, oblate, yellow, striped with red, with THE APPLE. 159 a bright crimson cheek. Stalk rather short, slender, inserted in a deep, abrupt cavity. Calyx closed, set in a broad basin . Hightop Sweet. of moderate depth. Flesh yellow, juicy, crisp, tender, slight- ly aromatic, with a very sweet, rich, excellent flavor, Good to very good. September, October. Hog Island Sweet. 160 THE APPLE. Hoxianp Pippin. Reinette d’Hollande. Summer Pippin. Pie Apple. This and the Fall Pippin are frequently confounded together. They are indeed of the same origin. One of the strongest points of difference lies in their time of ripening. Tree hardy, vigorous, spreading. hee The Holland Pippin begins to fall from the tree and is fit for pies about the middle of August, and from that time to the first of November is one of the very best kitchen and market apples. Holland Pippin. Fruit very large, roundish, a little more square in outline than the Fall Pippin, and not so much flattened, though a good deal like it, a little narrowed next the eye. Stalk half an inch long, thick, deeply sunk. Calyx small, closed, moder- ately sunk in a slight plaited basin. Skin greenish yellow or pale green, becoming pale yellow when fully ripe, washed on one side with a little dull red or pale brown, with a few scat- tered, large, greenish dots. Good. THE APPLE. 161 Hoover. Wattaugah., Raised by Mr. Hoover, of Edisto, South Carolina. It is pretty extensively disseminated and much favored where grown. The trees are quite distinct, having large foliage and retaining it until quite late into fall. It forms a beautiful upright spreading tree. Young shoots short-jointed, clear red- dish brown, slightly downy. Hoover. Fruit medium, roundish, sometimes roundish oblate, slight- ly oblique, yellowish, mostly overspread, splashed, and striped with two shades of dark rich red, often almost purplish red, some conspicuous light dots, and patches of russet. Stalk _ medium or rather long. Cavity large, thinly russeted. Calyx open. Basin slightly furrowed. Flesh fine, whitish, crisp, rather firm, tender, juicy, rich subacid. Core small. Very good. November to February. Horse APPLE. Haas. Yellow Hoss. Summer Horse. Trippe’s Horse. Origin supposed to be North Carolina. Tree hardy, vigor- - ous, an annual, early and abundant bearer, valuable for dry- _ ing and culinary purposes. Young wood light reddish brown. I] 162 THE APPLE. Fruit large, roundish, yellow, sometimes tinged with red, and small patches of russet. Flesh yellow, rather firm and Horse. coarse, tender, pleasant subacid. Good. Last of July and first of August. There is said to be another Horse Apple, ripening a month or more later; we have not examined it. HUBBARDSTON NONSUCH. John May. Old Town Pippin. Hubbardston. A fine, large, early winter fruit, which originated in the town of Hubbardston, Mass. The tree is a vigorous grow- er, forming a handsome round head, and bears very large crops. Young shoots dull grayish brown, slightly downy., It is worthy of extensive orchard culture. Fruit large, roundish, much narrower near the eye. Skin smooth, striped with splashes, and irregular broken stripes of pale and bright red, which nearly cover a yellowish ground. The calyx open, and the stalk short, in a russeted hollow. Flesh yellow, juicy, and tender, with an agreeable mingling of sweetness and acidity in its flavor. Very good to best. October to January. ' THE APPLE. 163 Hubbardston Nonsuch. Hount’s Russet. Supposed to have originated with the Hunt family, of Con- cord, Mass., many years since. Tree hardy, moderate grower, upright, spreading when in bearing, an annual and good bearer. Young shoots light reddish brown, slightly grayish. Hunt's Russet. 164 ‘THE APPLE. Fruit medium, or below, roundish oblate, slightly conic. Color yellow, mostly covered with thin dull russet, with a blush of bright rich red in the sun, few brown dots. Stalk varying in length. Cavity large, deep, acute. Calyx par- tially open. Segments medium, a little reflexed. Basin medium, slightly corrugated. Flesh yellowish white, fine- grained, tender, juicy, rich, brisk subacid, slightly aromatic. Very good or best. Core compact. January to April. HouR.Lpvut. Hurlbut Stripe. Origin, farm of General Leonard Hurlbut, Winchester, Conn. ‘Tree very vigorous, and great bearer, but late coming into bearing. Young wood dark brownish red, slightly downy. Buds prominent. Hurlbut. Fruit medium, oblate, slightly conic, angular, regular. Skin pale yellow, "shaded with red stripes, and splashed with darker red, and thinly sprinkled with light dots. Stalk short, rather slender, inserted in a broad deep cavity, surrounded by russet. Calyx closed. Basin rather shallow. Flesh white, crisp, tender, juicy, mild, sprightly subacid. Good to very cood. Core small, October, December. THE APPLE. 165 JEFFERIS. Origin on the lands of Isaac Jefferis, Newlin Township, Chester Co., Pa. Growth moderate, spreading, very produc- tive. A fair and handsome fruit, of excellent quality, in use all of September. Young wood light reddish brown, smooth. Jefferis. Fruit medium, oblate, inclining to conic, yellow, shaded and splashed with crimson, and thickly covered with large whitish dots, sometimes slight russet. Stalk short and srfall, inserted in a rather large cavity. Calyx closed, set in a round open basin. Flesh yellowish white, tender, juicy, with a rich, mild, subacid flavor. Very good. September. JERSEY SWEETING. July Branch. Origin unknown. Tree moderately vigorous, forming a handsome round head; an early bearer, and very productive. Young wood dark reddish brown, downy. A very popular Apple in the Middle States, where it is not only highly valued for the dessert, but, owing to its sac- charine quality, it is also planted largely for the fattening of swine. Fruit medium size, roundish ovate, tapering to the eye. The calyx is small, closed, very slightly sunk, in a small plaited basin. Stalk half an inch long, in a rather narrow cavity. Skin thin, greenish yellow, washed and streaked, and often entirely covered with stripes of pale and dull red, 166 THE APPLE. Flesh white, fine-grained, and exceedingly juicy, tender, sweet, and sprightly. Good to very good. Young wood Jersey Sweeting. stout, and short-jointed. This apple commences maturing about the last of August, and continues ripening till frost. Jewett’s Fine Red. THE APPLE. 167 JEWETT’s FINE RED. Nodhead. Origin, Hollins, New Hampshire. Tree of moderate growth, and productive, requires high culture to produce fair fruit. Fruit medium, roundish oblate or oblate, greenish white, striped, splashed, and shaded with crimson, some of the splashes almost purplish, having a dull grayish bloom. Stalk short, inserted in a broad, deep cavity. Calyx firmly closed, or half open, set in a small basin. Flesh white, fine, tender, juicy, very pleasant, sprightly, almost sweet. Good to very good. November to February. J ONATHAN. King Philip. Philip Rick. New Spitzenburgh. The Jonathan is a very beautiful dessert Apple, and its great beauty, good flavor; and productiveness in all soils, unite to recommend it to orchard planters. The original % 4 Jonathan. tree of this variety is growing on the farm of Mr. Philip Rick, of Kingston, New York. It was first described by the late Judge Buel, and named by him in compliment to Jona- than Hasbrouck, Esq., of the same place, who made known ° is, , 168 THE APPLE. | the fruit to him. It succeeds wherever grown, and proves one of the best in quality, and most profitable either for table — or market. The tree is hardy, moderately vigorous, forming an upright spreading, round head, an early bearer, and very productive. Young shoots rather slender, slightly pendu- lous, grayish brown. Fruit of medium size, regularly formed, roundish conical, or tapering tothe eye. Skin thin and smooth, the ground clear light yellow, nearly covered by lively red stripes, and deep- ening into brilliant or dark red in the sun. Stalk three- fourths of an inch long, rather slender, inserted in a deep, regular cavity. Calyx set in a deep, rather broad basin. Flesh white, rarely a little pinkish, very tender and juicy, with a mild, sprightly, vinous flavor. This fruit evidently belongs to the Spitzenburgh class. Best. November to March and May. JULIAN. Juling. Julien. An Apple of Southern origin. Tree moderately vigorous, spreading, very productive. Young shoots light reddish brown, somewhat grayish, many white dots. Julian. Fruit above medium, roundish, inclining to conic. Sides unequal. Color waxen whitish, striped, splashed, and mot- tled with rich red, moderately sprinkled with light dots, some having dark centres. Stalk short, small. Cavity deep, some- times russeted. Calyx small, closed. Segments long, slen- THE APPLE. 169 ; Eder, slightly recurved. Basin deep, slightly corrugated. _ Flesh yellowish white, tender, juicy, pleasant subacid. Good to very good. July and August. KENTUCKY. Origin unknown, probably a local name—came from Ken- tucky many years since. Tree rather hardy, vigorous, form- ing a round spreading head; an early and abundant bearer, excellent for cooking, and a fair eating apple, fully equal to Maiden’s Blush. Kentucky. Fruit large and very uniform, roundish, slightly conical. Skin yellowish, marbled, shaded and rather obscurely splashed, and striped with red and a few light dots; stalk short, in- serted in a narrow cavity. Calyx large, half open; basin medium, a little uneven. Flesh half fine, yellowish, crisp, juicy, quite acid at first, but when fully ripe a pleasant brisk subacid. Very good. September, October Keswick Copuin. A noted English cooking Apple, which may be gathered for tarts as early as the month of August, and continues in 170 THE APPLE. use till November. It is an early and a great bearer,anda vigorous tree, and is one of the most profitable of orchard _ sorts for cooking or market. Tree very hardy, forming a large, regular, upright, spreading, round head. Keswick Codlin. Fruit a little above the middle size, rather conical, with a few obscure ribs. Stalk short and deeply set. Calyx rather large. Skin greenish yellow, washed with a faint blush on one side. Flesh yellowish white, juicy, with a pleasant acid flavor. Kine or Tompxins County. | King Apple. Toms Red. Tommy Red. Origin uncertain; said to have originated with Thomas Thacher, Warren Co., N. J. A valuable market fruit. Tree very vigorous, spreading, an abundant bearer annually, THE APPLE. 171 ung shoots very dark reddish brown, quite downy, es- veciz lly toward the ends. Fruit large, globular, inclining to conic, sometimes oblate, gular. Color yellowish, mostly shaded with red, striped e) King of Tompkins County. and splashed with crimson. Stalk rather stout and short, ‘inserted in a large, somewhat irregular cavity. Calyx small and closed, set in a medium, slightly corrugated basin. Flesh yellowish, rather coarse, juicy, tender, with an exceedingly agreeable, rich, vinous flavor, delightfully aromatic. Very good to best. December to March. KINNAIRD’S CHOICE. _ Originated on the farm of the late Michael Kinnaird, of Franklin, Tenn. ‘Tree a thrifty, vigorous grower, not very upright or regular—similar to winesap, an early and an annual bearer, but produces heavier crops alternate years. Fruit medium, oblate, inclining to conic, slightly angular or “obscurely ribbed, sides sometimes unequal, skin yellow, al- 172 THE APPLE. most covered with dark rich red, many small light dots to- wards the crown, and larger ones and less number near the base. Stalk short, small, inserted in a wide deep cavity, some-_ ~ Kinnaird’s Choice. times by a lip, russeted. Calyx closed ; basin large, deep, fur- rowed. Flesh yellowish, half fine, crisp, tender, juicy, mild, rich, subacid, slightly aromatic. Very good. Core small. January. KLAPROTH. = This beautiful Apple, a native of Lancaster Co., Pa. (on the farm of Mr. Brennaman), was brought into notice by Dr. J. K. Eshleman, of Downington, Pa., and promises to be an excellent fruit, especially for market purposes. It bears car- riage remarkably well; a most prolific bearer and vigorous grower. We give the Dr.’s description. Young wood very grayish dull reddish brown. Size medium, form oblate. Skin greenish yellow, streaked and stained with red, deepen- ed on the sunny side, dotted all over with light specks, and occasional russet spots near the stalk, which is short and in- serted in a smooth deep cavity. Calyx small and closed. Segments reflexed, set in a wide, regular, and well-formed THE APPLE, 173 be sin. Flesh white, very crisp, juicy, tender, and pleasant 5 ubacid flavor, and until an ripe acid predominates. Very Kaproth. Lapy APPLE. Api. Api Petit. Pomme Rose. Pomme d@’?Api Rouge. Petit Api Rouge. Gros Api Rouge. An exquisite little dessert fruit, the pretty size and beau- tiful color of which render it a universal favorite; as it is a =~ Lady Apple. - great bearer, it is also a profitable sort for the orchardist, _ bringing the highest price of any fancy apple in the market. Iti is an old French variety, and is nearly always known abroad 174 THE APPLE. by the name of Api ; but the name of Lady Apple has become — ‘ too universal here to change it now. No amateur’s collection _ should be without it. . Fruit quite small, but regularly formed ia flat. Skin smooth and glossy, with a brilliant deep red cheek, contrast- ing with a lively lemon yellow ground. Stalk of medium length, and deeply inserted. Calyx small, sunk in a basin with small plaits. Flesh white, crisp, tender, and juicy, with a pleasant flavor. The tree has upright, almost black shoots, with small leaves; forms a very upright, small head, and bears its fruit in bunches. The latter is very hardy, and may be left on the tree till severe frosts. The Lady Apple is in use from December to May. The Api Noir, or Black Lady Apple, differs from the fore- going sort only in the color, which is nearly black. In shape, size, season, and flavor, it is nearly the same. It is, from its unusually dark hue, a singular and interesting fruit—poor flavor. The true Api Etoile, or Star Lady Apple, figured and de- scribed by Poiteau, in the Pomologie francaise, is another very distinct variety ; the fruit is of the same general character, but having five prominent angles, which give it the form of astar. This variety is rather scarce, the common Lady Apple being frequently sent out for it by French nurserymen. It keeps until quite late in the spring, when its flavor becomes excellent, though in winter itis rather dry. The growth of the tree resembles that of the other Apis. The Api Gros, or Large Lady Apple, is of a similar habit in growth of the tree to the true Lady Apple, the fruit a trifle larger, more roundish, less brightly colored, and quite inferior in quality. The Api Gros Pomme de Rose, or Rose-colored Lady Apple, is also another variety, with fruit of medium size, roundish, pale yellow, washed with bright rosy red. Flesh yellowish white, fine-grained, juicy, crisp, aromatic. Lapy’s SwEET Pommeroy. Lady’s Sweeting. Roa Yon. Ladies’ Sweet. We consider this one of the finest winter sweet Apples for the dessert yet known or cultivated in this country, Its handsome appearance, delightful perfume, sprightly flavor, and the long time which it remains in perfection, render it universally admired wherever it is known, and no garden should be without it. It is a native of this neigh- borhood. The wood is not very strong, but it grows thriftily, —— THE APPLE. 175 and bears very abundantly, making a round spreading head. _ Young shoots reddish brown, downy. Buds small. i Fruit large, roundish ovate, narrowing pretty rapidly to the eye. Skin very smooth, nearly covered with red in the sun, but pale yellowish green in the shade, with broken stripes of pale red. The red is sprinkled with well-marked yellowish gray dots, and covered, when first gathered, with a thin white bloom. There is also generally a faint marbling of cloudy white over the red, on the shady side of the fruit, Lady’s Sweet. and rays of the same around the stalk. Calyx quite small, set in a narrow, shallow, plaited basin. Stalk half an inch long, in a shallow cavity. Flesh greenish white, exceedingly tender, juicy, and crisp, with a delicious, sprightly, agreeably . perfumed flavor. Very good or best. Keeps without shriv- elling, or losing its flavor, till May. LANDON. Origin uncertain, found on the farm of Buel Landon, Grand Isle, Vt., and by him introduced to notice. Tree 176 THE APPLE. vigorous, with low spreading branches, and bears moderately every year. Fruit medium, roundish, inclining to oblate. Color yel- low, mottled and shaded with red or deep crimson, obscurely splashed and striped, and covered with numerous light and Landon. brown dots. Stalk short. Cavity large, surrounded by rus- set. Calyx open, basin corrugated and shallow. Flesh yel- lowish, firm, crisp, juicy, with a rich, mild subacid flavor, aromatic. Very good. February to May. LARGE YELLOW Boucu. Early Sweet Bough. Sweet Harvest. Bough. August Sweet. Washington, incorrectly. Sweet Bough. A native Apple, ripening in harvest-time, and one of the first quality, only second as a dessert fruit to the Early Har- vest. Jt is not so much esteemed for the kitchen as the lat- ter, as it is too sweet for pies and sauce, but it is generally much admired for the table, and is worthy of a place in every collection. Fruit above the middle size, and oblong ovate in form. Skin smooth, pale greenish yellow. Stalk rather long, and THE eee 17 7 ‘the eye narrow and deep. Flesh white, very tender and crisp _ when fully ripe, and with a rich, sweet, sprightly flavor. _ Ripens from the middle of July to the tenth of August. Large Yellow Bough. Tree moderately vigorous, bears abundantly, and forms a round head. Young shoots grayish brown, very slightly downy. LATE STRAWBERRY. Autumn Strawberry. Origin, Aurora, N. Y., on lands formerly owned by Judge Phelps. Tree vigorous, ‘upright, spreading, hardy. Young wood smooth, reddish brown, a regular annual bearer after it is established. Fruit medium, roundish oblate, inclining to conic, some- times obscurely ribbed. Color whitish, striped and splashed with light and dark red, and often covered with a thin bloom. Stalk rather long, slender, curved. Cavity large, deep, slightly russeted. Basin abrupt, corrugated. Flesh yellowish white, tender, juicy, pleasant vinous, subacid. Very good. October, December. 12 178 THE APPLE. Late Strawberry. LAWVER. This beautiful apple is said to have originated on the farm now owned by Henry Burichter, near Parkville, Missouri. Lawver. THE APPLE. 179 Becimnens received from A. M. Lawver, of Cobden, Illinois, were very handsome, good size and good quality, and its showy appearance and late keeping will make it sought after as a market fruit. Fruit large, roundish oblate to oblate, regular. Skin en- _ tirely covered with light and dark rich red or crimson, in- clining to purplish in the sun, some specimens of a light crimson or carmine, mixed with a thin grayish bloom, and many small light and gray dots. Stalk of medium length, slender, inserted in a large, deep, regular cavity. Calyx small, closed ; basin medium, slightly plaited. Flesh yellow- ish, half fine, rather compact, crisp, tender, juicy, mild sub- acid. Good to very good. Core large. January, May. LEDGE SWEET. Portsmouth Sweet. Origin, Portsmouth, N. H. Tree vigorous, spreading, pro- ductive, regular bearer. Fruit medium, oblate, skin pale, whitish yellow, thinly : Ledge Sweet, shaded with red, splashed and striped with dark red, thinly sprinkled with light and gray dots. Stalk very short, stout. 180 THE APPLE, | Cavity broad, not deep. Calyx closed. Segments short. Basin medium, slightly corrugated. Flesh yellowish, a little — coarse, tender, juicy, wild, half sweet, pleasant. Core small. Good or very good. December to March. Lowe... ‘Queen Anne. Michigan Golden, Greasy Pippin. Orange. Tallow Apple. Golden Pippin of some. Pound Royal of some. Risley. ° Origin unknown. Tree hardy, vigorous, forming a beau- tiful round head, productive, an early and annual bearer. A good fall Apple for nirasio uses and for market. Young -wood reddish brown. Lowell. Fruit large, roundish, skin light, bright waxen yellow, oily, many light dots. "Stalk of ‘medium length. Cavity deep, uneven. Basin deep, abrupt, and furrowed. Calyx closed. Flesh yellowish white, with a brisk, rich, rather acid flavor. Good to very good. September, October, THE APPLE. 181 McAFEE’s NonsucuH. McAfee. Winter Pearmain. McAfee’s Red. Large Striped Winter Pearmain, 2 Striped Pearmain. Striped Winter Pearmain. Snorter. Large Striped Pearmain. Nonsuch. Storrs’ Wine. Teeke. Missouri Superior. ~ Gray’s Keeper. Striped Sweet Pippin. Park’s Keeper. New Missouri. Wyandotte. Valandingham’s Wine. Gray Apple. White Crow. Indian. Ladies’ Favorite of some. Hubbardston Nonsuch, erroneously. An old variety which originated in the orchard of George McAfee, near Harodsburg, Mercer Co., Kentucky. We are indebted to Dr. Wm. M. Howsley, of Leavenworth, Kansas, Y McAfee’s Nonsuch. for its history, origin, etc. Tree very vigorous, forming a round spreading head. It does not come early into bearing, but is very productive when it attains some age. It is con- siderably grown through the West, under the names of Striped Winter Pearmain and Striped Sweet Pippin; also more or 182 THE APPLE. less by the signs, as named above. It is valued in most local- ities as one of the best of its season. Fruit medium to large, roundish oblate, inclining to conic. Skin yellow, striped, splashed, and marbled with light and - dark bright red nearly over the whole surface, yet showing the yellow ground all through, thickly sprinkled with large and small light dots, some areole. Stalk short to long, slen- der, inserted in a large deep cavity, often thinly russeted. Calyx small, closed; basin rather small, slightly plaited. Flesh yellow, half fine, crisp, tender, juicy, rich, mild subacid, almost sweet, slightly aromatic. Very good. Core medium. October, February. McLELLAN Martin. Origin, Woodstock, Conn. ‘Tree thrifty, upright, very productive, annual bearer, and handsome. Young shoots dull grayish reddish brown, slightly downy McLellan. Fruit medium or above, roundish oblate, slightly conic, very regular, and fair. Color yellow, mostly striped, marbled, and splashed with red. Stalk short, inserted in a rather deep cavity. Calyx small, nearly closed. Basin moderate, slightly uneven. Flesh white, very tender, juicy, with a fine vinous flavor, almost saccharine. Very good. December to March. THE APPLE. 183 MAIDEN’s Buusn. A remarkably beautiful Apple, a native of New Jersey, and first described by Coxe. It begins to ripen about the 20th of August, and continues until the last of October. It has all the beauty of color of the pretty little Lady Apple, and is much cultivated and admired, both for the table and for cooking. It is also very highly esteemed for drying. Siigias Maiden’s Blush. This variety forms a handsome, rapid-growing tree, with a fine spreading head, and bears large crops. It is very valu- able as a profitable market sort. Fruit of medium size, oblate, very regularly shaped, and a little narrower towards the eye. Skin smooth, with a deli- cate waxen appearance, pale lemon yellow in the shade, with a brilliant crimson cheek next the sun, the two colors often joining in brilliant red. Stalk short, planted in a rather wide deep hollow. Basin moderately depressed. Calyx closed. Flesh white, tender, sprightly, pleasant subacid. Good. Magsor. Chillisquage. Originated with Major Samuel McMahon, Northumberland Co., Pa. This is a showy market Apple of really excellent 184 THE APPLE. quality. The tree is a rapid and vigorous grower, with rather irregular, upright, spreading shoots, reddish brown, slightly grayish, 4 Major. Fruit large. Form roundish, often oblate, slightly inclining to conic. Sides sometimes unequal. Color greenish, shaded and rather obscurely striped and splashed with deep red, many light russet gray dots. Stalk short. Cavity deep. Calyx large, with stiff, short segments. Basin large, broad, and furrowed. Flesh yellowish, rather firm, crisp, juicy, rich subacid. Core small. Very good. November to April. MaAnGum. Fall Cheese of Va. Patton. Gully. Sam Wingard. Carter’s Winter. Seago. Alabama Pearmain ? Maxfield. Cheese. Johnston's Favorite. Carter of Ala. Blakely. A Southern variety of uncertain origin. It is extensively cultivated South, where it is counted as one of the most desirable and reliable apples. Tree a good, fair grower, with THE APPLE. 185 _ young shoots of a grayish brown, very productive. An an- nual bearer. Fruit medium, oblate, slightly conic, yellowish, striped and mostly shaded with red, thickly sprinkled with whitish and Mangum, bronze dots. Stalk short and small, inserted in a broad cav- ity surrounded by russet. Calyx partially closed. Basin slightly corrugated. Flesh yellow, very tender, juicy, mild subacid. Very good to best. October, November. MANOMET. Horse Block. Manomet Sweet. Origin, on the Holbrook Farm, near Plymouth, Mass. Tree vigorous, with a round, rather spreading head, an early bearer,-and productive. Young shoots dark reddish brown. This is one of the finest of sweet apples, esteemed highly wherever grown: Fruit medium, roundish oblate; skin fine yellow, with a richly shaded cheek, sometimes nearly covering the whole surface, and sprinkled with a few light and gray dots. Stalk rather slender, inserted in a shallow cavity, slightly sur- rounded by russet. Calyx closed. Basin rather large, deep, corrugated. Flesh tender, juicy, sweet, and rich. Very good. Core small. August, September. 186 | THE APPLE. Manomet. Marston’s RED WINTER. Origin, Greenland, N.H. Tree hardy, of moderate growth, spreading. Young shoots reddish brown, slightly downy. Marston’s Red Winter. aan THE APPLE. 187 Great bearer every other year and moderate crops alternate ones. Fruit medium or below, roundish conic. Stalk rather slender, in a narrow, deep, slightly russeted cavity—some- ‘times with a lip. Calyx partially closed. Segments long, in a deep corrugated basin. Color whitish yellow, shaded, rather obscurely splashed, and striped with bright red and crimson, thickly sprinkled with minute dots. Flesh whitish yellow, very juicy, tender, sprightly subacid. Good to very good. December to March. Mason’s STRANGER. Mason’s Pippin. - ‘Tezard. Old Field. Originated on the land of Dr. George Mason, Greenville Co., Virginia. Tree of vigorous growth, having a well-formed head, very symmetric; a very productive, late-keeping variety, and much prized in the vicinity of its origin. Mason’s Stranger. Fruit nearly of medium size, oblate; skin smooth and waxen-like, bright yellow, sometimes a shade of pale light red, and a few brownish dots. Stalk short, small, inserted in a large cavity, thinly russeted. Calyx open, basin quite large, deep, smooth. Flesh whitish, fine, compact, crisp, juicy, _ mild subacid, somewhat spicy, inclining to sweet. Very good. Core small. 188 THE APPLE. MAVERACK’S SWEET. Raised by Dr. Maverack, Pendleton District, S.C. Tree vigorous, upright, spreading, sometimes irregular; an early and good bearer. Young shoots reddish grayish brown, slightly downy. Maverack’s Sweet. Fruit large, roundish oblate, yellow, mostly shaded with rich deep red, and sprinkled with gray dots. Stalk short, inserted in an open cavity. Calyx open, set in a deep corru- gated basin. Flesh yellowish, rather coarse-grained, breaking, tender, rich, sweet. Good to very good. Core small. No- vember to February. A valuable sweet apple for market or cooking. MELON. Norton’s Melon. Watermelon. Origin, orchard of Heman Chapin, East Bloomfield, N. Y. Tree upright, compact, round head, of rather slow growth while young, very productive alternate years. Young shoots dull grayish reddish brown. One of the best and most valua- THE APPLE. 189 ble sorts for the dessert; a little too tender for shipping long _ distances. Fruit medium or above. Form roundish oblate, slightly conic, obscure ribs towards apex. Color pale yellow, nearly covered with light crimson, splashed, striped, and mottled Melon. with carmine, some traces of russet, and moderately sprinkled with light and brown dots. Stalk medium, slender. Cavity large, deep, regular, often considerably russeted. Calyx par- tially closed. Segments medium, erect, sometimes a little recurved. Basin rather abrupt, slightly corrugated. Flesh white, very tender, juicy, refreshing, lively vinous subacid. Core small. Best. November to March. Mexico. Origin, Canterbury, Conn. Tree of moderate growth, spreading, productive, hardy. Young shoots dull grayish brown, downy. Fruit medium, roundish oblate, crimson, striped, splashed, and shaded with very dark red, a little yellow in the shade, with a few large light dots. Stalk medium length. Cavity broad, shallow, russeted. Calyx closed in a narrow basin. Flesh whitish, stained with red, tender, rather juicy, pleasant Mexico. subacid. Good to very good. Core small, September, October. ES >, be 7 > k THE APPLE. 191 MINISTER. A New England variety, introduced to notice by the late R. Manning. It originated on the farm of Mr. Saunders, - Rowley, Mass. Tree moderately vigorous, upright spreading, very productive. Young shoots dark reddish brown. Fruit large, oblong, tapering to the eye, around which are a few furrows—and resembling the Yellow Belle-Fleur in outline. Skin striped and splashed near the stalk, with bright red on a greenish yellow ground. Stalk an inch long, slender, curved to one side, and pretty deeply inserted. Calyx small, closed, inserted in a very narrow plaited or fur- rowed basin. Flesh yellowish white, very tender, with a somewhat acid, but very agreeable flavor. Good to very good. Core large and open. October to February. MonmoutH PIppin. Red Cheek Pippin. A native of Monmouth Co., N. J., of moderate upright growth, and productive. Young shoots dark olive. an Monmouth Pippin. Fruit large, oblate, a little inclining to conic, obscurely five-angled, slightly flattened at base and crown. Color pale q o 192 THE APPLE yellow, with a beautiful warm cheek, and numerous russet — dots. Stalk rather short, inserted in a large, slightly rus- — seted cavity. Calyx partially closed. Basin deep, abrupt, and corrugated. Flesh juicy, fine, brisk, aromatic subacid. Very good to best. November to March. Monte BEL1o. Originated with Matthew Gray, at Riverside, Monte Bello Township, Illinois. Tree rather upright, moderately vigor- ous, healthy, an annual bearer and very productive. A. C. Hammond, from whom specimens were received, writes that — he considers it an apple of great promise, fruit always fair ana productive. Fruit above medium, oblate, regular. Skin pale yellow, Monte Bello. is shaded and mottled with light red, splashed and striped with dark rich red over the whole surface, and a few large light dots. Stalk very short, small, inserted in a large broad cavity, russeted. Calyx small, nearly closed; basin large, deep, smooth. Flesh quite white, often a little stained next the skin, fine, very tender, juicy, mild subacid, vinous. Very good. Core small or medium. September, November. More’s SwEeEt. Originated on the property of L. S. Mote, Miami Co., Ohio. ~ A valuable, but as yet comparatively new Apple. Tree vig- THE APPLE. 193 i “orous, upright spreading, productive. Young shoots light reddish brown, downy. Fruit large. Form roundish, somewhat roundish oblate conic. Color pale whitish yellow, with a tinge of red in the sun, and moderately sprinkled with gray dots. Stalk medi- Mote’s Sweet. um, slender. Cavity large, deep. Calyx closed or partially open. Segments short, erect. Basin medium, uneven. Flesh yellowish, tender, moderately juicy, rich honeyed sweet. Very good. Core small. September, October. MorTHER. Queen Anne. - Gardener’s Apple. Origin, Bolton, Mass. Tree moderately vigorous, upright Spreading, and productive. Young shoots grayish brown, downy. One of the best of Apples for the dessert, rather too tender for shipment. Fruit medium. Form roundish, slightly conical. Color yellow, almost entirely overspread with light, clear, rich red, splashed and marbled with many deeper shades, many minute light dots. Stalk short, small. Cavity acute, often a little 13 194 THE APPLE. Mother. russeted. Calyx closed. Basin small, corrugated. Flesh yellow, tender, juicy, rich, aromatic subacid. Best. Novem- ber, February. Ned. THE APPLE. 195 NED. Saylor. Libhart. Originated on the farm of Edward Saylor, Marietta, Pa. Tree vigorous, rather straggling, with slender shoots, dark reddish brown, slightly grayish, very productive. Fruit medium, roundish oblate, obscurely ribbed, slightly conic. Skin yellow, shaded, striped, and splashed with two shades of dark rich red, and sprinkled with large light con- spicuous dots. Stalk short, slender. Cavity rather large, deep. Calyx large, half open. Basin broad, slightly corru- gated. Flesh white, tender, juicy, mild, pleasant subacid. Core small. Good to very good. December to February. NEWTOWN SPITZENBURGH. Vandevere of New York Spitzenburgh. Ox Eye. Burlington. Matchless. Kountz, Joe Berry. Barrett's Spitzenburgh. Spiced Ox Eye. Wine, erroneously. This old and valuable Apple has been long known in New York as the Vandevere, but as it was first described by Coxe K&D Newtown Spitzenburgh. as Newtown Spitzenburgh, we continue that name. It had its origin in Newtown, Long Island. Tree moderate, vigor- 7 ¥ ous, spreading, and productive in rich, light soil of most excellent fruit, which is suited to more tastes than any other Apple of its season. Fruit medium, oblate, slightly conic, fine yellow, washed with light red, striped and splashed with deeper red, and richly shaded with carmine. on the sunny side, covered with a light bloom, and sprinkled with peculiar gray specks. Stalk short, inserted in a wide cavity. Calyx small, closed, set in a regular basin of moderate depth. Flesh yellow, crisp, ten- der, with a rich, sprightly, vinous flavor, scarcely subacid. Best. October to February. 196 THE APPLE. NIcKAJACK. Caroline. Hollman. Alleghany. Berry. Aberdeen, Chaltram Pippin. Summerour. Trenham. Gowden. Accidental. Big, Hill. Graham’s Red Warrior. Red Pippin. Carolina Spice. Walb. Howard. Cheatan Pippin. Winter Horse. Hubbard. Chatham Pippin. Missouri Pippin. Mobbs. Winter Rose. Missouri Red. Cheataw. Red Hazel. Leanham. Edward Shantee. Wander. Winter Horse. Pound. Red Warrior, erroneously. Jackson Red. Wall. Forsythe’s Seedling. World’s Wonder. Carolina Red. Ruckman’s Red. © This Apple is very widely disseminated in sections of the South and Southwest, it having as it were the habit of repro- ducing itself from seed, or at least so nearly identical as to be impossible to distinguish the seedling from the parent, hence one cause of so many synonyms. The first dissemina- tion of it known was by a Colonel Summerour, of Lincoln County, N. C., under the name of Winter Rose; but as it was found on Nickajack Creek, it soon took that name, and is now best known thereby. The habit of the tree is spread- ing, forming a very large head. On branches two, three, or four years old, there are woody knobs or warts of various sizes, which, when cut from the branch, are found to contain kernels entirely detached from the regular grain of the wood. © The great value of the variety consists in the hardihood and productiveness of the tree rather than the character of the fruit, which is not more than good in quality. Young shoots bright, clear, dark reddish. Fruit large. Form roundish to roundish oblate, slightly conic, sometimes oblique. Color yellowish, striped, shaded, and splashed with two shades of red, and with a grayish ap- pearance, as if covered with a thin bloom, many large areole ep eer ‘ i a arent 4 THE APPLE. 197 dots. Stalk short. Cavity large, medium depth. Calyx par- tially open. Basin medium, slightly corrugated, Flesh yel- See Nickajack. lowish compact, moderately tender and juicy, negative sub- acid. Good. Core small, closed. December to April. NORTHERN SPY. This beautiful American fruit is one of the most delicious, fragrant, and sprightly of all late dessert apples. It ripens in January, keeps till June, and always commands the highest market price. The tree is of rapid, upright growth, and bears moderate crops. It originated on the farm of Heman Chapin, of East Bloomfield, near Rochester, N. Y. The trees require high culture, and open heads to let in thé sun, otherwise the fruit is wanting in flavor, and apt to be imperfect and knotty. Young shoots dark reddish brown. ‘The tree blooms late, often escaping vernal frosts. Fruit large, roundish oblate conical. Skin thin, smooth, in the shade greenish or pale yellow, in the sun covered with light or dark stripes of purplish red, marked with a few pale dots, and a thin white bloom. Stalk three-fourths of an inch long, rather slender, planted in a very wide, deep cavity, sometimes marked with russet. Calyx small, closed. Basin — narrow, abrupt, furrowed. Flesh white, fine-grained, tender, 198 THE APPLE. nt @ Northern Spy. slightly subacid, with a peculiarly fresh and delicious flavor. Core large and open. Very good to best. December to June. Outo NONPAREIL. Myer’s Nonpareil. Cattell Apple. Western Beauty, erroneously. Rusty Core. This is one of the most valuable of autumn Apples, whether for market or table use. Its origin is in doubt, the first known trees of it being in the orchard of Bowman, Mas- sillon, Ohio. The young trees are very vigorous, with stout, straight shoots, while the orchard trees are very wide, regu- lar, open, spreading, requiring little or no thinning, and bearing the fruit evenly over the whole tree, and all fair- sized, smooth fruit; a good bearer, but not profuse. Young shoots smooth, rich, dark reddish brown. THE APPLE. 199 | Fruit medium to large. Form roundish oblate. Color yellow, shaded, marbled, and splashed with two shades of rich red, thinly sprinkled with light and gray dots. Stalk me- Ohio Nonparcil. dium, rather slender. Cavity large, deep, regular. Calyx rather large, partially open. Segments rather short. Basin medium. Flesh yellowish white, fine-grained, tender, juicy, rich, slightly aromatic subacid. Core small. Very good. October, November. . PEACH. Winter Peach. Origin unknown. Mr. Rivers says it is an American apple, but we have been unable to trace its history. It is a hand- some and excellent winter apple, keeps well, is desirable for family use, and promises to be a profitable market variety. Tree a thrifty, upright grower, and bears good crops alternate years. Fruit nearly of medium size, oblate, slightly conic. Skin smooth, almost waxen, white at first, but changing to whitish yellow, having a blush or rich red where exposed to the sun, and many minute light and gray dots. Stalk short and small, inserted in a large deep cavity, sometimes thinly russeted. 200 THE APPLE. ¢ Calyx half open. Basin medium or rather large, slightly un- even. Flesh white, fine, crisp, tender, juicy, with a refresh- Peach. ing, pleasant subacid flavor. Very good. Core small. De- cember, April. Peach-Pond Sweet. Pracu-PonpD SWEET. This is a most excellent autumn variety, from a small vil THE APPLE. 201 lage of this name in Dutchess Co., N. Y. It appears well worthy of a more general dissemination. ‘Tree vigorous, spreading ; very productive every other year. Young shoots dull grayish brown. Fruit of medium size, oblate. Skin pale yellow, shaded, splashed and striped with light red nearly over the whole surface, and a tew brown dots. Stalk rather short, inserted in a medium cavity, often slightly russeted. Calyx half open. Basin medium, smooth. Flesh yellowish, fine, tender, juicy, with a rich, sweet honeyed flavor. Very good. September, October. PrEcK’s PLEASANT. Waltz Apple. A first-rate fruit in all respects, belonging to the Newtown Pippin class. It has long been cultivated in Rhode Island, where, we think, it originated, and in the northern part of Con- fs Peck’s Pleasant. — necticut, and deserves extensive dissemination. It considera- bly resembles the Yellow Newtown Pippin, with more tender flesh, and is scarcely inferior to it in flavor. The tree is a moderate, spreading grower, but bears regu- 202 THE APPLE. larly and well, and the fruit commands a high price in the market. The apples on the lower branches of old trees are flat, while those on the upper branches are nearly conical. Young shoots reddish brown, slightly downy. Fruit above medium size, roundish oblate, a little ribbed, and slightly flattened, with an indistinct furrow on one side. Skin smooth, and when first gathered, green, with a little dark red; but when ripe a beautiful clear yellow, with bright blush on the sunny side and near the stalk, marked with scat- tered gray dots. The stalk is peculiarly fleshy and flattened, short, and sunk in a wide, rather wavy cavity. Calyx open, woolly, sunk in a narrow, abruptly and pretty deeply sunk basin. Flesh yellowish, fine-grained, juicy, crisp and tender, with a delicious, high aromatic sprightly subacid. Very good or best. November to March. PirTsBURGH PIPPIN. Flat Pippin. Swiss Pippin. Swiss Apple. Father Apple. William Tell. Schwitzer Apple. Greasy Back. Pippin. Wythe. Origin supposed to be Pittsburgh, Pa. Tree a vigorous, irregular grower, somewhat drooping in habit, in some locali- ties an early and good bearer, and in others only a moderate bearer. Young shoots dull reddish brown, downy. Pittsburgh Pippin. = be THE APPLE. 203 Fruit large, oblate, obscurely ribbed, pale yellow, rarely ‘ with «a blush, sparsely sprinkled with brown dots. Stalk short and small, in a large cavity, sometimes a little russeted. Calyx nearly closed. Basin broad and corrugated. Flesh whitish, juicy, tender, sprightly subacid. Very good. No- vember to April. PoMME GRISE. Pomme de Cui. Grise. Gray Apple. Leather Apple of Turic, A small gray Apple, from Canada, probably of Swiss or French origin, and undoubtedly one of the finest dessert Ap- ples for a northern climate. It is not a strong grower, but is a good early bearer, and has an excellent flavor. Young wood reddish brown. Pomme Grise. Fruit below medium size, oblate regular. Skin greenish gray or cinnamon russet, with a little red towards the sun. Calyx small, set in a round basin. Flesh tender, rich, and high-flavored. Very good to best. December to February. PomMME GRISE D’OR. Swayzie Pomme Grise. An old variety of unknown origin, I am informed it is con- siderably grown in Canada and some portions of Western New York, and there are trees of it near Niagara on the Colonel 204 THE APPLE. | Swayzie farm—where it probably originated—two feet in diameter. Tree hardy, upright, moderately vigorous, and a good bearer every other year. The fruit is more oblong, more golden in color, and more aromatic than the Pomme Grise, and is considered superior to it. nay Pomme Grise d’Or. Fruit small, oblate, or roundish oblate, conical. Skin deep yellow, covered with a thin light cinnamon grayish russet, and many rather obscure light dots. Stalk short to long, slender, inserted in a rather broad deep, irregular cavity. Oalyx closed. Basin quite large, deep, slightly corrugated. _ Flesh whitish, fine, tender, juicy, mild subacid, rich, and aromatic. Very good or best. Core rather small. January to March or April. PORTER. Jennings. A first-rate New England fruit, raised by the Rev. 8. Porter, of Sherburne, Mass., and whereyer grown a decided favorite. The tree is hardy, a moderately vigorous grower, forming a low, round head, and producing abundantly, if in good soil, a fruit uniformly fair and even in size and form. It isa valuable market fruit, and continues a long time in use. Fruit rather large, regular, oblong, narrowing to the eye. THE APPLE. 20h ~Qolor clear glossy bright yellow, and, when exposed, with a dull blush next the sun. Calyx closed. Segments irregular, set in a narrow and deep basin. Stalk rather slender, not three-fourths of an inch long. Flesh fine-grained, and abound- Porter. ing with ‘uice, sprightly, agreeable aromatic subacid. Very good to best. Ripens in September, and deserves general cul- tivation. PRIMATE. Rough and Ready. Jenkins’ Summer Pippin. North American Best. Sour Harvest. Karly Tart Harvest. Tart Bough. July Apple. Zour Bough. Cooper Apple. Seott, Powers. Early Baldwin. | The true origin of this delicous amateur’s Apple is un- _ known, supposed to be New Jersey. It appears to have been long known and grown in various sections of our States, under different names. The tree is hardy, a strong and stocky _ grower, and forms a beautiful head, very productive. Young _ shoots short-jointed, reddish brown, quite downy. Buds rather _ prominent. : < A 206 THE APPLE. Fruit medium, roundish oblate conic, greenish white, with a crimson blush on the exposed side. Stalk of medium length, inserted in a rather large, deep, irregular cavity. Calyx XY Primate. closed in an abrupt, open, somewhat corrugated basin. Flesh white, very tender, sprightly, refreshing, mild subacid. Very good or best. An excellent dessert Apple,-ripening the last of August, and continuing in use till October. Pryor’s Rep. Pitzer Hill. Big Hill. Prior’s Red. Bonford. Origin unknown. ‘Tree upright, not very vigorous, nor an early bearer; requires a deep, rich soil, and a warm season or a southern climate for the full development of its excel- lence. Young wood and buds clear reddish brown, many large conspicuous gray dots. Fruit medium, somewhat globular oblate, obliquely de- pressed. Color greenish yellow, shaded with red, striped with dark crimson, and thickly sprinkled with large star- shaped light dots; some areole, and some seasons much covered with russet. Stalk short and thick, inserted in a small acute cavity, surrounded by traces of russet, which some- times considerably overspread the fruit. Calyx firmly closed, THE APPLE. 207 “get in a rather large deep basin. Flesh yellowish, tender, _ juicy, very rich, pleasant subacid. Very good. January to March. 7 Pryor’s Red. - There is an apple under the name of Pryor’s Blue, which may be distinct from the above, and may prove identical. PUMPKIN SWEET. Vermont Pumpkin Sweet. Lyman’s Pumpkin Sweet. Pound Sweet. A very large sweet Apple, which we received from Mr. 8. Lyman, of Manchester, Conn. It is, perhaps, inferior to the Jersey Sweet or the Summer Sweet Paradise for the table, but is a very valuable apple for baking, and deserves a place on this account in every orchard. Tree vigorous, upright, spread- ing, very productive. Young wood brown. , Fruit very large, roundish, more or less furrowed or ribbed, especially near the stalk. Color pale green, with obscure whitish streaks near the stalk, and numerous white dots near the eye, sometimes becoming a little yellow next the sun. Flesh white, very sweet, but not very juicy. Good. Septem- ber to December. There is also in Connecticut and Massachusetts another ’ Pumpkin Sweet, the tree of which is a strong, upright grower a: 208 THE APPLE. with large foliage and very productive. Young wood reddish ~ brown, slightly downy. ‘ Fruit large, roundish oblate, rich yellow, frequently with considerable russet. Flesh yellowish white, breaking, rich, sugary, sweet, ripening in September and October. Very valuable for baking or stock feeding. There are also several other Apples under the name of Pumpkin Sweet, but we consider the two above described as the best we have known. RAMBO. Fall Romanite. Delaware. Bread-and-Cheese Apple. Gray Romanite. Romanite. Rambouillet. Striped Rambo. Seek-no-Further. Trumpington ? Terry’s Redstreak. The Rambo is one of the most popular autumn or early winter fruits. It is a highly valuable Apple for the table or kitchen, and the tree thrives well on light sandy soil, being a native of the banks of the Delaware. The tree is of a vigor- ous, rather spreading habit, quite productive. Rambo, Fruit of medium size, flat, smooth, yellowish white in the shade, streaked and marbled with pale yellow and red in the sun, and speckled with large rough dots. Stalk long, rather slender, curved to one side, and deeply planted in a smooth funnel-like cavity. Calyx closed, set in a broad basin, which THE APPLE. 209 bis slightly plaited around it. Flesh greenish white, very tender, rich, mild subacid. Very good. October to Decem- ‘ber. _ There is claimed to be a distinct or sub-variety of this, called Red Rambo, the fruit of which is more red ; otherwise there is no perceptible difference. = 4 ad 2 Raw.Les’ JENET. Missouri Janet ? Rock Remain. Genneting. : Red Neverfail ? Rock Rimmon. Jennett. _ Rawles’ Jannet. Yellow Janett. Neverfail. Raule’s Jannetting. Winter Jannetting. Indiana Jannetting. _ Rawle’s Genet. Jeniton. Raul’s Gennetting. Jefferson Pippin. Originated in Amherst Co., Va., on the farm of Caleb Rawles. Tree round-headed, hardy, vigorous, very produc- tive; should hang late before picking; often over-bears, when Rawle’s Janet. the fruit is small and imperfect ; it puts forth its leaves and blossoms much later than other varieties in the spring, and consequently avoids injury by late frost ; it is, therefore » par- ticularly valuable for the South and Southwest, where it is much cultivated. Young wood clear reddish brown. Fruit medium, oblate conic, yellowish, shaded with red and - 14 210 | THE APPLE. 1 striped with crimson. Stalk short and rather thick, inserted — in a broad open cavity. Calyx partially open, set ina rather © shallow basin. Flesh whitish yellow, tender, juicy, pleasant subacid. Good to very good. February to June. So far has not succeeded well at the North, Rep ASTRACHAN. Deterding s Early. ~ Vermillon d’Eté. Astrachan Rouge. Abe Lincoln. Rother Astrakan. A fruit of extraordinary beauty, first imported into Eng- land, with the White Astrachan, from Sweden, in 1816. It bears abundantly with us, and its singular richness of color is heightened by an exquisite bloom on the surface of the fruit, like that of aplum. It is one of the handsomest dessert Red Astrachan. fruits, and its quality is good; but if not taken from the tree as soon as ripe, itis liable to become mealy. Tree a vigorous grower, upright spreading, or forming a round head. An early and abundant bearer. Young shoots clear reddish brown. Fruit pretty large, rather above the middle size, and very smooth and fair, roundish, a little narrowed towards the eye. Skin almost entirely covered with deep crimson, with some- times a little greenish yellow in the shade, and occasionally od al r } THE APPLE. 211 a little russet near the stalk, and covered with a pale white bloom. Stalk rather short and deeply inserted. Calyx partially closed, set in a slight basin, which is sometimes a little irregular. Flesh quite white, crisp, moderately juicy, with an agreeable, rich, acid flavor. Good to very good. Ripens from last of July to middle of August. Rep CANADA, Old Nonsuch, of Mass. Poland. Richfield Nonsuch. Steele’s Red Winter. An old fruit, formerly much grown in Connecticut and Massachusetts, but is not now much planted, on account of its small size and poor fruit ; succeeds well in Western New York, Ohio, and Michigan. Tree thrifty, but of slender growth, making a round spreading head; very productive. Young wood brownish olive. Fruit medium, oblate, inclining to conic. Skin yellow, mostly shaded with deep red or crimson, somewhat striped or Red Canada, splashed on the sunny side, and thickly sprinkled with gray, and sometimes greenish dots. Stalk short inserted in a broad, deep cavity. Calyx closed. Segments long, in a small, narrow, somewhat irregular basin. Core small, close. Flesh white, tender, crisp, abounding with a brisk, refreshing juice, and retaining its fine, delicate flavor to the last. Very good to best. January to May. — 212 THE APPLE. Rep JEWELL. This new apple originated with the late Matthew Thomp- son, of Elkton, Ky., and was introduced by J. 8. Downer, of Fairview, Ky., who informs me that its good flavor, hand- some appearance, and long-keeping qualities are destined to make it very popular, both for table and market. Tree moderately vigorous, round-headed, and productive. Red Jewell. Fruit below medium, oblate, sometimes a little oblique. Skin entirely covered with dark, rich red, almost purplish on the sunny side, and thickly sprinkled with light yellowish irregular-shaped dots. Stalk rather short, slender, inserted in a medium smooth cavity. Calyx half open. Basin of medium size, slightly corrugated. Flesh yellowish, fine, com- pact, juicy, mild, rich subacid. Very good. Core small. January, April. Rep JUNE SWEET. Striped Red Harvest. Striped Sweet Harvest. June Sweeting. Origin unknown, but has been cultivated in some localities in Pennsylvania for many years,.and is there prized as the best early sweet Apple they grow. Tree moderately vigorous, of a rather spreading habit, a regular and abundant bearer. THE APPLE. 213 Fruit medium, roundish oblate, narrowing a little at both ends, slightly angular. Skin whitish, splashed and striped with light and dark red over most of the surface, and a few light dots. Stalk short and small, inserted in a narrow deep eg Red June Sweet. ‘cavity. Calyx small, closed. Basin small, deep, corrugated. Flesh white, moderately juicy, tender, mild, rather rich, plea- sant, sweet. Very good. Core small. August. Rep RwvsseEt. Origin, farm of Mr. Sanborn, Hampton Falls, N. H. Tree very vigorous, upright spreading, and productive. Young wood clear reddish brown. Fruit medium, roundish oblate, slightly conic. Skin yel- low, shaded with dull red and deep carmine in the sun, and thickly covered with gray dots, with a slight appearance of rough russet on most of the surface. Stalk rather short and small, inserted in a medium cavity, surrounded with thin russet. Calyx nearly closed. Segments long, recurved, in a narrow, uneven basin. Flesh yellow, solid, crisp, tender, with an excellent rich, subacid flavor, somewhat resembling Bald- win. Very good. January to April. 214 THE APPLE. Red Russet. RED WINTER PEARMAIN. Red Lady Finger. Red Vandevere. Meig’s. Bunkum. Batchelor. Tinson’s Red. Robertson’s Pearmain. Southern Fall Pippin. Powers. Jackson’s Red. Red Fall Pippin. Winter Cheese of some. Buncombe. Kirby Red. Origin unknown. An old variety. Tree of vigorous up- right growth; a regular bearer. Young shoots clear rich reddish brown, slightly downy. Fruit medium size, roundish oblong conic, yellowish white, mostly shaded with maroon and thickly sprinkled with large light dots. Stalk very short, in an acute deep cavity, slightly russeted. Calyx closed, set in a small, round, open basin. Flesh whitish yellow, tender, juicy, mild subacid, or nearly sweet, slightly aromatic. Good to very good. January to March. RuopE IstANnD GREENING. Burlington Greening. Russine. Bell Dubois. Jersey Greening. Griinling von Rhode Island. The Rhode Island Greening is such a universal favorite, and is so generally known, that it seems almost superfluous to TN Fe —r eae THE APPLE. 215 Rhode Island Greening. 216 THE APPLE. give a description of it. It succeeds well in almost all of the northern sections of the States, and on a great variety of soils, — and where it does succeed is one of the most esteemed and profitable among early winter fruits. In Southern Ohio, Indiana, and farther south, it drops too early. Tree a very vigorous, strong, spreading grower. Young shoots reddish brown. Very productive. Fruit large, roundish, a little flattened, pretty regular, but often obscurely ribbed, dark green, becoming greenish yellow when ripe, when it sometimes shows a dull blush near the stalk. Calyx small, woolly, closed, in a slightly sunk, scarcely plaited basin. Stalk three-fourths of an inch long, curved, thickest at the bottom. Flesh yellow, fine-grained, tender, crisp, with an abundance of rich, slightly aromatic, lively acid juice. Very good. November to February. Ripston Prepiy. Glory of York. Travers’. Formosa Pippin. Reckhill’s Russet. The Ribston Pippin, a Yorkshire Apple, stands as high in Great Britain as the Bank of Engiand, and to say that an —__ Ribston Pippin. Apple has a Ribston flavor is there the highest praise that can be bestowed. But it is scarcely so much esteemed here, ‘A i ‘ ar \~ a iy ' — ‘ H 4 , THE APPLE. 217 and must be content to give place with us to the Newtown Pippin, the Swaar, the Spitzenburgh, or the Baldwin. In Maine, Northern New York, and parts of Canada, it is very fine and productive. Tree hardy, spreading, rather irregular. Fruit of medium size, roundish, greenish yellow, mixed with a little russet near the stalk, and clouded with dull red on the sunny side. Stalk short, slender, planted in a rather wide cavity. Calyx small, closed, and set in an angular basin. Flesh deep yellow, firm, crisp, with a sharp, rich, aromatic flavor. Very good November to April. : RiIcHARD’s GRAFT. Derrick’s Graft. Red Spitzenburgh. Derrikinan. Strawberry. Wine. Dirck’s Graft. Uncle Richard’s Graft. Originated at Greenport, Columbia Co., N. Y. An excel- lent fall Apple, worthy of extended cultivation. Tree a free, upright spreading grower, hardy, productive. Young shoots very dark reddish brown, downy. Fruit medium, roundish oblate. Color yellow, nearly ae : Richard's Graft. covered with splashes, marblings, and shades of rich red. Stalk medium length, slender. Cavity large. Calyx small, closed. Segments sometimes recurved. Basin medium, slightly uneven. Flesh yellowish, tender, juicy, pleasant, rich, aromatic subacid. Very good. September, October. *) hs ’ 218 THE APPLE. RICHMOND. Origin, farm of D. C. Richmond, Sandusky, Ohio. Tree a strong upright grower, bearing large crops every other year. Fruit fair and handsome, and esteemed as one of the best of its season. . Richmond. . Fruit rather large, roundish oblate. Skin light yellow, shaded, splashed, and striped with light and dark red over two-thirds its surface, and sprinkled with a few light and brown dots. Stalk short, small, inserted in a large deep cavity, sometimes with thin russet. Calyx large, open. Basin large, deep, slightly corrugated. Flesh white, fine, tender, juicy, rich, honeyed sweet. Very good. October to February. RoMANITE. Broad River. Southern Romanite. The origin of this Apple is unknown, but supposed to be North Carolina. It has been sometimes confounded or placed as identical with. Shockley in North Carolina, where it is much grown, but it is quite distinct. It is also distinct from =e THE APPLE. 219 Gi pin, sometimes known as Romanite. Tree vigorous, spreading, very productive. - Branches slender. Wood short- ointed, dull grayish brown. - Fruit small, roundish conical, truncated, yellow ground, _ mostly overspread with clear, light, handsome red, indistinct mae) Lao Romanite. light dots. Stalk slender, cavity deep, narrow. Calyx in an abrupt basin. Flesh yellowish, fine-grained, rather firm, juicy, mild, pleasant subacid. Good to very good. February, April. Valuable as a keeper, and for the evenness of its fruit. Rome BeEauvty. Gillett’s Seedling. Originated with H. N. Gillett, Quaker Bottom, Ohio. Tree amoderate grower, forming a regular round head; succeeds well at the Southwest, especially in light soil; very productive. Young wood clear reddish brown, slightly downy or gray. A late bloomer. Fruit large, roundish oblate, approaching conic, yellow, Ld 220 THE APPLE. bs shaded and striped with bright red, and sprinkled with light dots. Stalk an inch long, slender, inserted in a large, deep cavity, surrounded by greenish russet. Calyx partially closed, Y i Rome Beauty. set in a narrow, deep basin. Flesh yellowish, tender, juicy, sprightly subacid. Good. Core rather large. October to February. : Rost Rep. Origin unknown, supposed to be cn the farm formerly owned by Gideon Ramsdell, of Egypt, Monroe Co., N. Y. Tree a thrifty, strong grower, upright, inclining to spread. Very productive and regular bearer. Fruit medium, oblate, or roundish oblate. Skin whitish, shaded, striped, and splashed with light and dark red—some- — times quite dark—nearly over the whole surface; many light dots, a portion being areole. Stalk rather short, small, inserted in a large deep cavity, smooth and alittle greenish russet. Calyx THE APPLE. 221 Rose Red. half closed, basin large, deep, nearly smooth. Flesh fine, yel- lowish, very tender, juicy, lively subacid, vinous. Very good. Core small. Middle of September till December. Roxsury RwvsseEt. Reinette Rousse de Boston. Boston Russet. Howe’s Russet. Putnam Russet. Marietta Russet. Warner Russet. Belpré Russet. Sylvan Russet. This Russet, a native of Massachusetts, is one of the most popular market fruits in the country, as it is excellent, a pro- digious bearer, and keeps till late in the spring wherever the soil and climate suit it. South and West it drops its fruit too early, and is therefore not valuable. The tree is healthy, vigorous, spreading, with young shoots of a reddish brown, downy. Fruit of medium size, often large, roundish, a little flat- tened, and slightly angular. Skin at first dull green, covered with brownish yellow russet when ripe, with, rarely, a faint blush on one side. Stalk nearly three- fourths of an inch long, rather slender, not deeply inserted. Calyx closed, set in a round@basin ot moderate depth. Flesh greenish white, moderately juicy, with a rather rich subacid flavor. Good to 222 THE APPLE. Roxbury Russet. very good. Ripens in January, and may be brought to mar. ket in June. St. Lawrence. St. LAWRENCE. - York and Lancaster. q Origin uncertain. Tree hardy, vigorous, upright, spread- i ce THE APPLE. 223 ing, very productive. Young shoots smooth, reddish brown. _A handsome and popular market apple in Canada. Fruit large, oblate, tapering towards the eye, yellowish, _ striped and splashed with carmine. Stalk of medium length, inserted in a large cavity. Calyx firmly closed. Basin small -anddeep Flesh white, lightly stained, crisp, juicy, tender, and vinous. Good to very good. September, October. ; . SEPTEMBER. Pride of September. Waring’s September. Origin Boalsburgh, Pa., received from Wm. G. Waring, of _ Tyrone, Pa. ‘Tree hardy, vigorous, spreading, an annual bearer, and very productive of fair handsome fruit. Valuable “September. market apple of its season, good for family use and for eating. Young wood smooth, dark reddish brown. Fruit medium to large, roundish oblate, slightly conic, smooth and regular. Skin light bright yellow, having a few distinct scattered light and green dots. Stalk short to medi- um, slen#ter, inserted in a rather large deep cavity, often thinly russeted. Calyx half closed, segments long, recurved. Basin i 994 THE APPLE. medium, slightly corrugated. Flesh whitish yellow, half fine, ; tender, juicy, very agreeable subacid. Very good. Sep- tember. SHIAWASSEE BEAUTY. Michigan Beauty. Originated in Shiawassee Co., Mich. Tree a strong up- right grower, until in full bearing, when it becomes partially pendent, very productive. Young wood dull reddish brown, — slightly downy. This variety resembles Fameuse, but its wood shows its distinctiveness. Fruit medium, oblate, slightly conic, smooth and regular. ’ Shiawassee Beauty. y Skin whitish, shaded with light and dark rich red nearly over the whole surface—some obscure splashes and stripes on the shaded side, and a few light dots. Stalk short to long, slender, inserted in a large deep cavity, often slightly russeted. Calyx closed. Basin medium, slightly corrugated. Flesh very white, tender, juicy, refreshing subacid flavor. Very good. Core small. October, January. SHOCKLEY. Origin, Georgia. Tree moderately vigorous, upright, very - i ce ies THE APPLE. 225 Be ieciive, ee young and regularly. Young wood red- dish, grayish on under side. Fruit below medium, roundish conical, truncated. Skin pale yellow, overspread with red, sometimes obscure splashes and stripes, inconspicuous minute dots. Stalk long, slender, Shockley. inserted in a deep acute cavity. Calyx partially closed, set in a shallow corrugated basin. Flesh white, crisp, juicy, rich, saccharine, slightly vinous, and pleasant. Good. April, May. This is one of the most profitable varieties at the South, where it not only bears abundantly, but keeps and sells re- markably well. SmitH’s CIDER. Smith’s. Pennsylvania Cider. Popular Bluff. - Fuller. Fowler. Origin, Bucks Co., Pa. This Apple is widely grown, and much esteemed as a profitable market sort. The tree is a vig- orous, straggling, spreading grower, and productive. Young nnd a rich dack brown, Le 226 THE APPLE. Fruit medium to large, roundish oblate conic, yellow, shaded and striped with red, sparsely covered with light dots—a portion areole. Stalk slender, of medium length, in- Smith’s Cider. serted in a deep, rather narrow cavity, sometimes russeted. Calyx closed, set in a broad, rather shallow basin. Flesh whitish, tender, juicy, crisp, pleasant, mild subacid. Good. December, March. SMOKEHOUSE. Millcreek Vandevere. Red Vandevere. English Vandevere. Origin, Lancaster Co., Pa., near Millcreek, grew on the farm of Gibbons, near his smokehouse, hence its name. An old variety and popular in Pennsylvania. It somewhat © resembles the old Pennsylvania Vandevere, and is supposed to be a seedling of it. Tree moderately vigorous, with a spreading head, a good : bearer. Young wood dull dark reddish brown. Fruit rather above medium, roundish oblate, skin yellow, — THE APPLE. 227 led and splashed with crimson, and thinly sprinkled with ge gray and brown dots. Stalk rather long, curved, in- rted in a broad cavity. Calyx closed, set in a wide basin, of Smokehouse. _ moderate depth, slightly corrugated. Flesh yellowish, some- _ what firm, juicy, crisp, rather rich subacid. Good. Septem- ber to February. Valued for culinary uses. SOMERSET. Origin uncertain, supposed to have originated in the town _ of Somerset, N. Y. Tree vigorous, spreading, an annual bearer, but heavier crops every other year; a rich, high- flavored fall apple, desirable for family use. Fruit below medium, roundish conical, much narrowed _ towards the calyx. Skin whitish yellow, some nettings and patches of russet, and a few brown dots. Stalk of medium _ length, slender, inserted in a moderate cavity. Calyx closed. - Basin small, corrugated. Flesh quite white, fine-grained, very _ tender, juicy, rich, and highly aromatic. Very good or best. Core medium. October. > Bike 4 acd OSes Sn » Ee 228 THE APPLE. Somerset. Sors oF WINE. Sopsavine. Shropshirvine. Bennington. Red Shropsavine. Worden’s Pie Apple. Hominy. Bell’s Early. Washington. Dodge’s Early Red. Sops in Wine. An old European variety. Tree hardy, vigorous, up Seps of Wine. ~ _. THE APPLE, 229 ¥ right, round head; an early and productive variety alternate _ years, a good market sort. Fruit medium, roundish, yellow and red, splashed and shaded with deep red, and sprinkled with white and gray dots, and a thin bloom. Stalk slender, in a narrow cavity. Calyx closed. Basin rather shallow, uneven. Flesh white, often stained, not very juicy, mild, pleasant subacid. Good. August, September. SOULARD. Raised by Antoine Lessieur, of Portage des Sioux, Mis- souri, a few miles above St. Louis. Tree very vigorous, upright, slightly spreading when in fruit, an early and abun- dant bearer. This is highly prized in the neighborhood of its origin, where it is said to have no superior of its season. Fruit medium to large, oblate, slightly conic, slightly angu- lar or obscurely ribbed. Skin whitish, shaded, striped and Soulard. splashed with light and dark bright red over most of the sur- face, with a few light and brown dots; stalk short, small, in- serted in a pretty large cavity, slight russet. Calyx closed, seg- _ ments long, partly recurved. Basin medium, corrugated. Flesh > a, ae 230 THE APPLE. ¥. quite white, very tender, very juicy, sprightly subacid, vinous. Very good or best. Core rather large. October, November. STARK. Origin unknown ; grown in some parts of Ohio, and valued as a long keeper and profitable market fruit. Tree vigorous, upright at first, but forming a round open head. Very pro- ductive. Young shoots dark brownish red. & Stark. Fruit large, roundish oblate, inclining to conic, sometimes a little elongated, and sometimes slightly oblique. Skin green- © ish yellow, shaded, splashed, and striped with light and dark red nearly over the whole surface, and thickly sprinkled with light and brown dots, a portion of them areole dots. Stalk — short to long, inserted in a medium cavity, often slightly — russeted. Calyx closed. Basin rather large, slightly cor- rugated. Flesh yellowish, a little coarse, moderately juicy, — mild subacid. Good. Core small. January to May. THE APPLE. 231 STARR. This large early apple originated with John Starr, of Wood- bury, New Jersey. Tree said to be a vigorous upright grower, forming a round head, branches rather slender, a good bearer, and a valuable early market variety. Starr. Fruit large, roundish oblate, obscurely ribbed. Skin green- ish white, or pale yellow at full maturity; it has sometimes a shade of light red in the sun, and moderately sprinkled with light and brown dots. Stalk short, inserted in a large deep cavity. Calyx closed. Basin of medium size, slightly corru- gated. Flesh whitish, crisp, tender, juicy, sprightly subacid. Good to very good. Core medium. Ripens last of July and first half of August. STREAKED PIPPIN. Red Pippin. Hempstead. Quaker of some. Skunk, erroneously. Red Streaked Pippin. Origin, Westbury, Long Island, N.Y. Tree thrifty, hardy, vigorous, spreading, and productive, and a good market fruit. 232 THE APPLE. Fruit large, roundish, slightly conical. Skin pale yellow, ; shaded, splashed, and striped with rich red, few light and gray dots. Stalk short, small. Cavity narrow, sometimes russeted. Streaked Pippin. Calyx closed. Basin medium, slightly corrugated. Flesh yellow, a little coarse, tender, juicy, pleasant subacid, slightly aromatic. Good to very good. November to January. STYMUS. This new and really excellent Apple originated on the farm of Jacob Stymus, Dobb’s Ferry, N. Y. Tree moderately thrifty, upright, and productive. Young shoots dull reddish brown, slightly downy. Fruit medium, oblate, inclining to conic, yellowish, shaded, splashed, and striped with light and dark crimson, some of the splashes very dark. Stalk short, small. Cavity large, deep. Calyx closed or partially open. Segments short, erect. Basin large, deep, uneven. Flesh whitish, fine, tender, juicy, mild, pleasant subacid, slightly aromatic. Core small. Very good. October, November. ey er a re a ee ; Stymus. SumMMER HaGtLoeg, Hagloe. Early Hagloe. An old sort. Tree vigorous, but slow in its growth while Sl a i . O54 THE APPLE. young, thick blunt shoots, productive. Young shoots clear ‘4 light reddish brown, oY Fruit large, roundish oblate, whitish yellow, striped and — splashed with bright red, and ‘covered with a thin bloom. Stalk short and thick, inserted in a broad, open cavity. — Calyx closed, set in a small, round basin. Flesh white, rather coarse, tender, juicy, subacid. Good to very good. An excellent culinary and table variety. ee Sep- tember. dustin PIPPIN. Sour Bough. Calkin’s Pippin. Underdunk. Walworth. Tart Bough. Nyack Pippin. Haverstraw Pippin. Champlain. Geneva Pearmain. Paper Apple. Large Golden Pippin. Origin unknown. An old fruit, much cultivated in Rock- land and Westchester Counties, N. Y.; a valuable market Summer Pippin. fruit. Tree vigorous, forming a beautiful round head, a regular and good bearer. Young shoots dull reddish ya brown, slightly downy. THE APPLE. 235 ~ ‘Fruit medium to large, variable in form, generally round- i it oblong, inclining to conic, pale waxen yellow, shaded _ with a delicate crimson blush, and sprinkled with green and f3 grayish dots. Stalk varies ie length and thickness, inserted ina deep, abrupt cavity. Calyx closed, set in a deep, abrupt, corrugated basin. Flesh white, tender, moderately juicy, pleasant, refreshing, subacid, valuable for culinary uses, and Spheres a ; _ profitable for marked, Ripens the middle of August, and - continues a month or more. . There is another Summer Pirptn which we have received from Iowa. ‘Tree very vigorous, productive. The fruit is medium, oblate, inclining to conic, yellowish, shaded, splashed, and striped with crimson in the sun; large light dots. Stalk rather long. Calyx closed. Flesh white, pleasant subacid. August, September. SuMMER Pounp RoyAL. Pound Royale. Pound Royal of the Putnam List. Summer R. I. Greening. Orange. Early Pound Royal. An old variety, the origin of which has not been traced. It is now pretty widely disseminated in some parts of Michi- Summer Pound Royal. _ 236 THE APPLE. gan, Ohio, and in the South and West. Tree a strong, vigorous, upright grower, hardy and productive. Young shoots very dark brown. ¥ Fruit large, roundish conical, sometimes roundish oblate conical, greenish white, and moder. ately sprinkled with green and light dots. Stalk rather short. Cavity large, deep, — slightly russeted. Calyx closed. Segments medium, erect, Basin abrupt, rather deep. Flesh white, fine-grained, tender, — juicy, mild, sprightly subacid.. Good to very good. Core small. Early in September. Does not continue long in use. SUMMER QUEEN. Sharpe’s Early. Lancaster Queen. Polecat. This variety forms a large tree with somewhat pendent — | Summer Queen. boughs, and is a profitable sort for orchards and marketing over a large territory. THE APPLE. 237 ‘The fruit is large and broad at the crown, tapering towards = the eye. ‘The stalk is rather long, and is planted in a pretty _ deep cavity, sometimes partially closed. Calyx but little sunk, in a narrow plaited basin. Skin fine deep yellow in its ground, though well striped and clouded with red. Flesh aromatic, yellow, rich, and of good flavor. August and Sep- tember. SUMMER Rose. Woolman’s Harvest. Lippincott’s Early. Lodge’s Early. Early Rose. Originated with Aaron Lippincott, Salem, New Jersey. A very pretty and very excellent Apple, highly esteemed as a dessert fruit. Tree moderately vigorous, round-headed, and moderately productive. Summer Rose. Fruit scarcely of medium size, roundish, smooth, rich wax- en yellow, streaked and blotched with a little red on the sunny side. Stalk rather short and slender. Calyx closed, set in an even basin. Flesh tender, abounding with sprightly juice. Very good or best. Ripens early in August, and continues all the month. Susan’s Spicer. Originated with Miss Susan Isenbarger, Franklin Co., Pa., and is a favorite and popular Apple in that county. Tree 238 - ‘THE APPLE. moderately vigorous, or rather a slow grower, upright sprea- — ding, an early bearer, very productive every other year. i Fruit nearly of medium size, oblate, regular. Skin smooth, ~ whitish, nearly covered with dark rich red in the sun, and of a lighter color in the shade, and a few light dots. Stalk Susan’s Spice. short, small, inserted in a large deep cavity, a little greenish. Calyx closed; basin broad, not very deep, slightly plaited. Flesh whitish, fine, crisp, tender, juicy, mild, pleasant subacid. Very good. Core small. September. Sutton BrEaurTy. Beauty. Origin, Sutton, Mass. Tree upright, thrifty, and very pro- ductive alternate years. Fruit medium, roundish oblate, waxen yellow, shaded, _ mottled, and obscurely striped with fine crimson, and thinly - sprinkled with whitish dots. Stem rather short, inserted in a medium cavity, slightly surrounded by greenish russet. Calyx partially closed, set in a moderate, uneven basin. Flesh yellowish, half fine, crisp, tender, juicy, rich, mild subacid, slightly aromatic. Very good. November, Feb- ruary. . 239 Sutton Beauty. SWwAArR. Hardwick. _ This isa truly noble American fruit, produced by the Dutch settlers on the Hudson, near Esopus, and so termed from its 240 THE APPLE. a unusual weight, this word, in the Low Dutch, meaning heavy, It requires a deep, rich, sandy loam to bring it to perfection, and, in its native soils, we have seen it twelve inches in cir- cumference, and of a deep golden yellow color. It is one of the finest flavored apples in America, and deserves extensive cultivation in all favorable positions, though it does not suc- ceed well in damp or cold soils. Tree moderately vigorous, spreading. Fruit large, regularly formed, roundish or roundish oblate. Skin greenish yellow when first gathered, but when entirely ‘ripe, of a fine, dead gold color, dotted with numerous distinct brown specks, and sometimes faintly marbled with gray rus- set on the side and round the stalk. Stalk slender, three- fourths of an inch long, inserted in a very round cavity. [Sometimes this cavity is partially closed.] Calyx small, greenish, set in a shallow basin, scarcely plaited. Flesh yel- lowish, fine-grained, tender, with an exceedingly rich aro- matic flavor and a spicy smell. Best. Core small. Decem- ber to March. Sweet Winesap. SwEET WINESAP. Hendrick Sweet. Henry Sweet. Ladies’ Sweet, of some. Sweet Pearmain, of some. Red Sweet Winesap. Origin unknown. Tree a vigorous, spreading grower, an early, annual, and abundant bearer. THE APPLE. 241 Fruit medium, oblate or roundish oblate, truncate, slightly conic, regular. Skin yellow shaded, splashed and striped over _ the whole surface with light and ‘dark red, and moderately sprinkled with large light ‘dots, a portion being areole. Stalk rather short, inserted in a pretty large smooth cavity, some- times slightly russeted. Calyx half open; basin large, deep, slightly corrugated. Flesh fine, white, tender, juicy, rather rich, mild sweet. Very good. Core small. November to March. SYLVESTER. Originated on the farm of Dr. E. W. Sylvester, Lyons, N. Y. Tree vigorous, forming a beautiful open, round, spreading head ; a profuse bearer. Excellent for cooking and drying. Young shoots dark reddish brown, slightly grayish or downy. Sylvester. Fruit below medium, roundish oblate, regular, waxen white, beautifully shaded on the sunny side with bright crim- son, thinly sprinkled with minute light and brown dots. Stalk small, short. Cavity regular. Calyx closed. Basin rather shallow. Flesh ver y white, tender, crisp, juicy, brisk subacid. Very good. September, October. TALMAN’S SWEET. Tolman’s Sweeting. Tallman’s Sweeting. Brown’s Golden Sweet. A native of Rhode Island. In quality the fruit is scarcely _ second rate as a table sort, but it is a very popular and profit- _ able orchard sort, from the hardihood of the trees, their great productiveness, and its value for stock feeding and various cu- linary uses. ‘Tree vigorous, forming a broad spreading head. Form nearly globular. When fully ripe, whitish yellow, with a soft blush on one side, and generally a line running 16 242 THE APPLE. 2 Talman’s Sweet. from stem to calyx. Stalk rather long and slender, inclining to one side, and inserted in a rather wide, shallow, but regu- lar cavity. Calyx set in a small basin, slightly depressed. Flesh quite white, rather firm, fine-grained, with a rich sweet flavor. November to April. TETOFSKY. Tetofski. The Tetofsky is a Russian Summer Apple, which proves Tetofsky. F ; profitable for market growing. THE APPLE, 243 The tree is an upright spread- ing grower, forming a round open head, comes early into bear- ing, and produces annually. It is apt to drop from the tree before fully ripe. Very hardy. Young shoots yellowish red- dish brown, leaves very large. Fruit of medium size, oblate conic, sometimes nearly round smooth, with a yellow ground handsomely striped with red, and, like most apples of that country, covered with a whitish bloom, under which is a shining skin. The flesh is white and juicy, sprightly acid, fragrant, and agreeable. Good. August. Succeeds at the North. TWENTY OUNCE. Morgan’s Favorite. Brush’s Nonsuch. Twenty Ounce Apple. Coleman. Eighteen Ounce Apple. Cayuga Red Streak. Aurora. Lima. Wine of Connecticut. A very large and showy Apple, well known in Cayuga Co., _N. Y., but an old fruit from Connecticut. It is a good, ey ae | Y * Twenty Ounce, sprightly fruit, though not very high flavored; but its remark- _ ably handsome appearance and large size render it one of the \ Q44 THE APPLE. most popular fruits in market. The tree is thrifty, and makes a compact, neat head, bears regular crops, and the fruit is always fair and handsome. Young wood rich brownish red. Fruit very large, roundish, slightly uneven, greenish yellow, boldly splashed and marbled with stripes of purplish red. Stalk short, set in a wide, deep cavity. Calyx small. Basin moderately deep. Flesh coarse-grained, sprightly, brisk sub- acid. Good to very good. October to January. TUTTLE. Originated on the farm of Lyman Tuttle, of Hamden, Conn. Tree upright, vigorous—an early and abundant bearer every other year of fair fruit, and valued in its locality for market and family use. Fruit medium, roundish oblate conic, sides sometimes un- equal, Skin pale yellow, shaded, striped and splashed with Tuttle, light and dark red, nearly covering the fruit, and moderately sprinkled with light russet and gray dots. Stalk of medium length, slender, inserted in a medium or rather large cavity, russeted, and sometimes extending in rays on the base. Calyx closed. Basin small, slightly corrugated. Flesh whitish, fine, tender, juicy, mild, pleasant subacid. Good to very good. Core medium. December, March. ¥ ’ * ae ieee THE APPLE. 245 VANDEVERE. White Vandevere Vandevere of Pa. Green Vandevere. Little Vandevere of Indiana, Stalclubs. Vandiver. Vanderveer. Yellow Vandervere. Striped Vandervere. Pennsylvania Vandevere. Lasting Vandervere? Fall Vandevere ? Red Vandevere. The Vandevere is an old fruit, a native of Wilmington, Del., and took its name from a family there by name of Van- diver, which should be by right the name of the Apple; but it has so long been known and grown under the spelling Van- Vandevere. devere, that we deem it best not tochangeit. There is much confusion existing respecting this Apple and its sub-varieties, which possibly some of those may be, grown under what we give as synonyms. ‘Tree of moderate horizontal growth, not very productive. Young shoots smooth, dark grayish reddish brown, with bold, full, projecting, rounded conical buds. Fruit of medium size, oblate. Stalk about an inch long, inserted in a deep cavity. Calyx small and closed, set in a round moderate basin. Color waxen yellow, striped with red, and covered with numerous green dots. Flesh yellowish, compact, but tender, with a fine rich, subacid flavor. Good. October to January. Valuable for culinary purposes. There is a Vandevere which we have received from Vir- ginia, the young wood of which is slender, with very small inconspicuous buds. 246 THE APPLE. WAGENER. Origin, Penn Yan, Yates Co.,N. Y. Tree thrifty, upright, hardy, an early bearer, and very productive ; requires thinning to produce good-flavored fruit; when grown in the shade is wanting in flavor. Young wood light reddish brown, slightly downy. Buds prominent. ie peng Wagener. Fruit medium or above, sometimes with broad ribs, roundish oblate. Skin yellow, mostly shaded with crimson, obscurely splashed and striped, and sprinkled with light dots. Stalk nearly an inch long, rather slender, inserted in a large, broad, irregular cavity. Calyx small and closed, set ina rather — abrupt, somewhat corrugated basin. Flesh yellowish, very tender, juicy, excellent, brisk, somewhat vinous. Very good to best. A very delicate apple. Ripe, November to Febru- ary. WASHINGTON ROYAL. Palmer Greening, Originated on the farm of Joseph P. Hayward, Sterling, Mass. ‘Tree vigorous, making around head; very productive. Fruit medium, roundish oblate, inclining to conic, slightly angular, sides sometimes unequal. Skin light yellow, with a shade of pale red where exposed to the sun, and a few grayish THE APPLE. 247 dots. Stalk rather short, small, inserted in a large, deep cavi- . Calyx half open. Basin of medium size, slightly corru- ted. Flesh whitish, crisp, very tender, juicy, mild subacid, a little aromatic. Very good. Coremedium. November, May. WASHINGTON STRAWBERRY. _ Originated on the farm of Job Whipple, Union Saas 7 Washington Co., N.Y. Tree hardy, vigorous, upright spread- a ing, an early and abundant bearer. Young wood reddish. : Buds prominent, rounded. 4 Fruit large, roundish oblate conical, flattened at base, yel- > shaded, splashed, and mottled with light and dark rich Washington Strawberry. red or crimson. Stalk short. Cavity thinly russeted. Ca- lyx closed. Segments rather long, reflexed. Basin abrupt, deep, furrowed. Flesh yellow, a little coarse, crisp, tender, juicy, brisk subacid. Very good. September, October. WATER, Originated in Durham Township, Bucks Co., Pa. Tree ‘moderately vigorous, erect, forming a round, somewhat close 248 , THE APPLE. head; blooms nearly two weeks later than other varieties, and — produces abundantly every other year. Young wood very — dark, blackish brown. * Fruit medium, roundish conical, sometimes oblong conic Water. truncated, whitish yellow, shaded with rich purplish crimson in the sun, few brown dots. Stalk short, slender. Calyx closed. Basin small, abrupt, slightly corrugated. Flesh white, very tender, juicy, pleasant subacid. Very good. Oc- tober, November. WEALTHY. A new variety, originated by Peter M. Gideon, of Excel- sior, near St. Paul, Minn. So far the tree has proved hardy, vigorous, spreading and healthy. Very productive. Fruit — beautiful and excellent. Fruit medium, oblate or roundish oblate. Skin smooth, whitish yellow ground, shaded with deep rich crimson in the sun, obscure broken stripes and moittlings in the shade, some- times entirely covered with crimson, many light dots. Stalk short to medium, slender. Cavity large, green, russet. Calyx partially closed. Basin deep, abrupt, uneven. Flesh white, fine-grained, stained with red, tender, juicy, lively, vinous, THE APPLE. 249 Wealthy. subacid. Very good. Core small. Season, December, Feb- ruary. : Westfield Seek-no-Further, 250 Ai _ ‘THE APPLE. WESTFIELD SEEK-NO-FURTHER. | Connecticut Seek-no-Further. Seek-no-Further. Luxury. c The Westfield Seek-no-Further is the Seek-no-Further of _ Connecticut, and is an old and highly esteemed variety of that district. It has a pearmain flavor. ath Fruit large, pretty regularly round conical, pale or dull — red over a pale clouded green ground—the red sprinkled with _ obscure russeted yellow dots. Stalk very slender, three- fourths of an inch long, inserted in an even cavity. Calyx closed, or with a few reflexed segments, and set in an even basin of moderate depth. Flesh white, fine-grained, tender, with a rich pearmain flavor. Very good or best. A first- . rate fruit: October to February. WESTERN BEAUTY. Musgrove’s Cooper. Big Rambo. Ohio Beauty. Origin unknown. William F. English, of Rhinehart, Ohio, seems to have brought it into notice, and furnished us speci- Western Beauty. mens. He writes that the tree is very vigorous, making a large spreading open head, an early and good bearer. THE APPLE. 251 _ Fruit large to very large, roundish oblate, regular. Skin pale yellow, shaded with bright red in the sun, and some rather ob- scure splashes and stripes of light red in the shade, and thick- _ ly sprinkled with large light and gray dots, the light ones being areole. Stalk of medium length, slender. Cavity large, sometimes slight russet. Calyx large, closed. Basin large, : deep, slightly corrugated. Flesh whitish yellow, coarse, crisp, _ tender, juicy, mild pleasant subacid. Very good. Core small. WHITE PIPppin. 2 Canada Pippin. f This Apple is much cultivated at the West, but of un- _ known origin. It is of the Newtown Pippin class, distinct _ from Canada Reinette. Tree thrifty, upright, somewhat White Pippin. spreading, a regular and good bearer. Young shoots dark clear reddish brown, downy. Fruit large, form variable, roundish oblate, slightly oblique, greenish white, waxen, sprinkled with green dots, and becom- ing pale yellow at maturity, sometimes having a dull blush _ and a few brown dots. Stalk short, inserted in a large cavi- 7 ty, surrounded by green russet. Calyx small, nearly closed, 252 THE APPLE. set ina large deep furrowed basin. Flesh white, tender, crisp, p juicy, fine, rich subacid. Very good to best. Core small. January to March. WHITE SPANISH REINETTE. D’ Espagne. Reinette Blanche d’Espagne. Fall Pippin, erroneously. Reinette d’Espagne. Large Fall Pippin. Camnesar. Cobbett’s Fall Pippin. Elgin Pippin ? A very celebrated old Spanish variety. Tree vigorous, spreading, a good but not prolific bearer. Fruit very large, roundish oblate, with broad ribs on its sides, terminating in an uneven crown, where it is nearly as broad as at the base. Calyx large, open, very deeply sunk in White Spanish Reinette. a broad-angled, oblique, irregular basin. Stalk half an inch long, set in a rather small, even cavity. Skin smooth, yel- lowish green on the shaded side, orange, tinged with brown- ish red next the sun, and sprinkled with grayish dots. Flesh yellowish white, crisp, tender, rich subacid. Very good. The tree has the same wood, foliage, and vigorous habit as our Fall Pippin, and the fruit keeps a month longer, This is quite distinct from Fall Pippin. THE APPLE. 253 WHITE WINTER PEARMAIN. Campbellite. Origin unknown, by some thought to be an old Eastern _ variety, highly esteemed at the West. Tree with a round head, rather irregular, hardy, and thrifty, a regular and good bearer. Young shoots very short-jointed, dull reddish brown, slightly grayish or downy at end. a White Winter Pearmain. Fruit medium or above, roundish oblate conic, somewhat oblique. Stalk short, in a deep cavity. Calyx nearly closed. Segments long. Basin broad, uneven. Skin pale yellow, with a slight blush or warm cheek, thickly sprinkled with minute brown dots. Flesh yellowish, tender, crisp, juicy, _ very pleasant subacid. Very good. January to April. WILLuIAMS’ FAVORITE. Williams’ Early. Williams’ Red. A large and handsome dessert apple. It originated on the _ farm of Major Benjamin Williams, of Roxbury, near Boston, Mass, Tree moderately vigorous, spreading irregular, bears 254 THE APPLE. abundantly, and ripens from the last of July to the first of | September. An excellent market variety. : Fruit of medium size, roundish oblong conic, and a little © one-sided. Stalk an inch long, slender, slightly sunk. Calyx Williams’ Favorite. closed, in a furrowed basin. Skin very smooth, of a light red ground, but nearly covered with a fine dark red. Flesh yellowish white, and of a very mild and agreeable flavor. Good. Requires a strong, rich soil. 1 . WILLIS SWEET. { Pear Lot. Pear-Tree Lot. Origin on the farm of Edward Willis, Oyster Bay, Long Island. Tree a vigorous, spreading, compact grower, produc- tive, but does not come early into bearing. Young shoots rich warm brown, slightly grayish. Fruit rather large, roundish, whitish, somewhat shadddl THE APPLE. 255 iyith a thin light red, and blotched with Spicedat, few brown dots. Stalk short and stout. Calyx small, closed. Basin abrupt, furrowed. Flesh whitish, crisp, juicy, tender, sweet, Willis Sweet. and rich, Very good. Core large. August, September. Valuable for table, market, and culinary purposes. WiLLow Twic. Willow. James River. Of unknown origin. The tree is a poor grower in the nur- sery, but makes a good spreading, somewhat drooping orchard tree, quite hardy, and very productive, and although of only - good quality, its keeping qualities, productiveness, and hardi- hood make it a profitable market Apple for rich prairie and bottom lands in the West. Young shoots slender, reddish -brown,downy. Buds inconspicuous. Fruit medium size, roundish, slightly conic, somewhat ob- late, light yellow, or pale grecnish yellow, shaded and marbled i 256 THE APPLE. with dull red, and sprinkled with numerous russet duts, Stalk rather short and slender. Cavity narrow, sometimes partially closed, with alip. Calyx partially closed, in a some-— BE; Willow Twig. what corrugated abrupt basin. Flesh yellowish green, not — very tender, pleasant subacid. Good. Valuable for late keeping. ‘eh WINESAP. Texan Red. Wine Sop? Potpie Apple. Holland Red Winter. This is not only a good Apple for the table, but it is also © one of the very finest cider fruits, and its fruitfulness renders — it a great favorite with orchardists. The tree grows rather irregularly, and does not form a handsome head; but it bears early, is productive, and the apples have the good quality of — hanging late upon the trees without injury, while the tree thrives well on sandy, light soils. The tree is very hardy, and one of the most profitable orchard varieties wherever grown. Young wood reddish brown, with smooth red buds. — j THE APPLE. 257 ; | Fruit of medium size, rather roundish conical. Skin ooth, of a fine dark red, with a few streaks, and a little ; Bellow ground, appearing on the shady side. Stalk nearly an inch long, slender, set in an irregular deep cavity, often rus- Winesap. seted. Calyx small, closed, placed in a regular basin, with fine plaits. Flesh yellowish white, half fine, firm, crisp, with a rich, high flavor, somewhat vinous. Very good. November to May. WINTER SWEET PARADISE. Paradise Winter Sweet. Grandmother. From Pennsylvania. The Winter Sweet Paradise is a productive and excellent orchard fruit, always fair, and of fine appearance. Tree hardy, upright, vigorous, not an early bearer. Young shoots rather long, slender, reddish jgray. Fruit rather large, regularly formed, Pashia oblate. Color dull green when picked, with a brownish blush, be- coming a little paler at maturity. Stalk short, set in a round cavity, often russeted. Calyx closed, small. Basin rather deep, slightly corrugated. Flesh white, fine-grained, tender, ; 17 ~~ 258 THE APPLE. Winter Sweet Paradise. juicy, sweet, sprightly, and very good. Core rather small. | November to March. YELLOW BELLFLOWER. Bellefleur Yellow. Belle Fleur. Bishop’s Pippin of Nova Scotia. Lady Washington. Reinette Musque. Warren Pippin. The Yellow Belle Fleur is a large, handsome, and excellent — winter Apple, everywhere highly esteemed in the United States. It is most abundantly seen in the markets of Phila- — delphia, as it thrives well in the sandy soils of New Jersey. Coxe first described this fruit, the original tree of which grew in Burlington, N. J. Tree a moderately vigorous grower, forming a spreading, roundish, rather drooping head. Young wood yellowish brown. A regular and excellent bearer. Fruit very large, oblong, a little irregular, tapering to the eye. Skin smooth, pale lemon yellow, often with a blush next the sun. Stalk long and slender, in a deep cavity. Calyx closed and set in a rather narrow, plaited basin. — Seeds in a large hollow capsule or core. Flesh tender, juicy, crisp, with a sprightly subacid flavor; before fully ripe itis _ considerably acid. Very good. December, February. 259 Yellow Bellflower. YELLOW Newtown PIPPIN. Albemarle Pippin. The Yellow Newtown Pippin is handsomer in appearance, and has a higher perfume than the Green or Newtown Pippin, ‘and its flesh is rather firmer, and equally high flavored; while ‘the Green is more juicy, crisp, and tender. The Yellow ‘Newtown Pippin is rather flatter, measuring only about two ‘inches deep, and it is always quite oblique—projecting more on one side of the stalk than the other. When fully ripe it ‘is yellow, sometimes with a rather lively red cheek, and a ‘smooth skin, few or none of the spots on the Green variety, but with the same russet marks at the stalk. It is also more highly fragrant before and after it is cut than the Green. The flesh is firm, crisp, juicy, and with a very rich and high flavor. Both the Newtown Pippins grow alike, and they are both excellent bearers. This variety is rather hardier and succeeds best. February to May. | 260 Yellow Newtown Pippin. York IMPERIAL. Johnson’s Fine Winter. Origin thought to be York Co., Pa. Tree moderately vigorous, spreading, holds its fruit and foliage well and late, York Imperial. THE APPLE. 261 nd is considered a valuable late variety in its locality. Very productive. Young wood rich brown, downy. _ Fruit medium, oblate oblique, flattened at the ends. Skin whitish or pale yellow, shaded with crimson in the sun, some rather obscure splashes and stripes, and thinly sprinkled with _ light and gray dots, a fewareole. Stalk short. Calyx closed or partially open. Basin large, deep. Flesh yellowish, firm, ‘crisp, juicy, pleasant, mild subacid. Good to very good. Core compact, small. November, February. % 5 SIBERIAN CRABS AND IMPROVED SIBERIAN APPLES. _ Tue varieties of Siberian Crab Apples (Pyrus baccata) have, heretofore, been mainly valued for their handsome _ flowers and the beautiful appearance of the tree when loaded _ with fruit. _ Within the past year or two, however, considerable atten- tion has been given to their cultivation by fruit-growers in _ our Western and Northwestern States, because of the superior -hardihood of the trees. Large numbers of seedlings have been grown, some bearing full evidence of the paternity of the Pyrus baccata, others possessing more or less of the Pyrus malus, apparent more in the flesh and improved quality of the fruit than in the habit of the trees. They are all valuable for cider, preserves, and cooking, and some of the improved varieties, more truly, perhaps, Siberian Apples than Crabs, are quite pleasant and rich for the dessert. The great hardihood of the trees, and their productiveness, make them highly valuable for sections where the better varieties of the _ Pyrus malus do not succeed. In descriptions of these vari- _ ties the terms “ medium, large, or small,” must be considered as applied in comparison with the Siberian Crab. _ The common Siberian Crab is a beautiful little fruit, which _ is produced in rich clusters on the branches, and, at a distance, _ resembles large and handsome cherries. It is highly esteemed _ for preserving, and almost every large garden contains a tree of this variety. It forms a vigorous, neat tree, of rather small size, and its blossoms, which are white, are produced in ‘beautiful profusion in spring, and a large crop of fruit regu- larly follows. 262 THE APPLE. ASTRACHAN. This is one of the very largest sized of the old varieties, Fruit medium to large, roundish conical, bright rich clear red, with a fine light bloom. Calyx with long segmental prominent. Flesh whitish, crisp, juicy, sharp, brisk ac tender. September. | ¢ BatLey’s CRIMSON. Raised by William H. Bailey, of Plattsburgh, N. Y. Trea upright, vigorous, very productive, large for a Siberian, and very beautiful. 4 Fruit large, roundish, slightly conical. Skin yellow, almost entirely covered with deep rich red or crimson, with a whifish bloom. Stalk short to long, slender. Cavity small. Calyx closed. Basin rather small. Flesh yellow, firm, juicy, subacid, © ? a little astringent. September, October. Dovuste FLOWERING CHINESE CRAB. Double Flowering Apple. This very beautiful crab-tree from China, which produces a a small green fruit, of no value, is highly admired for its showy blossoms. These are large, tipped with deep red in the bud, — but when open are of a pale rose color, semi-double, large, and produced in fine clusters. It is an exceedingly orna-_ mental, small tree, growing from ten to twenty feet in height. DouBLE WHITE SIBERIAN ORAB. Fruit roundish, irregular, swollen on one side. Color red carmine on the sunny side, green on the shaded side, covered with a white bloom. Flowers large double white, very orna- mental. FoxLey CRAB. Raised by Thomas Andrew Knight, England, from seed of the Cherry Crab. Tree hardy. Fruit produced i in clusters. Fruit medium, roundish oblate, golden yellow. Stalk long. | Flesh yellow, crisp, juicy, subacid. GENERAL GRANT. Size large for a crab, round, oblate, warm yellow ground, with broken stripes of dark, becoming, on the sun-exposed side, entirely red, and very dark, almost black red, with a few minute light dots. Stalk slender. Cavity open, moderately | deep. Calyx closed. Basin broad, not deep, but conspicu- — = ee . = THE APPLE. | 263 sly furrowed. Flesh white, moderately fine-grained, not , very mild subacid. Core large for size of fruit. Late HaAmptTon’s SIBERIAN CRAB. A beautiful variety, originated with Wm. C. Hampton, Hardin Co., O. \ Fruit large for a Siberian Crab, ovate conical, deep rich erimson, blotched and indistinctly striped with clear orange ; pa A yellowish red. Blossoms large. This is one of the most beautiful of all the. crabs, especially when in bloom. Hys.Lop. im fhe trees are a the growth strong, rather Saale Wood light colored, a little downy. _ Fruit large, produced in clusters, roundish ovate, dark rich ‘red, covered with a thick blue bloom. Stalk long, slender. Calyx closed. Flesh yellowish, subacid, good for culinary uses and for cider. Lapy CRAB. E ‘This is a foreign variety, of great beauty, and the tree a ui rorous, upright grower, much resembling the Lady Apple. ‘Vv Very pr oductive. Young wood grayish reddish dark brown, with conspicuous white or gray dots. i Fruit small, roundish oblate, a little oblique, rich dark red, vith traces of. russet, and many apparently rough russet dots. Stalk medium length for a crab, quite slender. Cavity open, Broad , deep russeted. Calyx almost closed, with connected A alfrecurved segments. Basin broad, shallow, distinctly Corrugated next the calyx. Flesh yellowish, moderately e juicy, mild subacid. November, December. Larce ReEpD SIBERIAN CRAB. _ This variety is about twice the size of the common Siberian Crab, roundish ovate, with a large and prominent calyx, and a pale red and yellow skin. It forms a larger tree, with rather coarser foliage than the common variety, and is esteemed for the same purposes. September and October. LarcGe YELLOW SIBERIAN CRAB. Fruit similar in size to the foregoing, roundish oval, flat- _ tened at base and crown, light clear yellow, often inclining tc amber, with a warm choek: 264 THE APPLE. MARENGO. The discovery of this variety, as well as its identity wi the Siberian Crabs, Pyrus baccata, as a tree, is attributed t James F. Lester, Marengo, Ill. It is said to be a seedlin found in the rows of an old seedling nursery of apple-stocks The original tree is thought to be about eighteen years old Young shoots vigorous, reddish brown, with the gray specks bloom, and scaly cuticle peculiar to the Siberian. The fruit is large for its class; in form roundish, flattene at blossom end, bright warm red on yellow ground, smooth with a few scattered gray or light russet dots. Flesh yellow: ish white, crisp, juicy, a little harsh until fully ripe, when i is a mild and pleasant subacid. Stalk long, slender, set in narrow cavity. Calyx closed. Basin broad, open, corru gated. Early Winter to late in Spring. MontTREAL BEAUTY. This is one of the most beautiful of all Crabs, in appear ance. . Fruit large, roundish oblate, bright yellow, mostly covere and shaded with rich red. Flesh yellowish, rich, firm, acid September, October. Powers’ LARGE. Originated with Hiram Powers, Catskill, N. Y. ‘Tre vigorous, hardy, and productive. Fruit large, roundish oblate, waxen white, shaded an striped with carmine, crimson, and yellow, and covered wit a lilac bloom. Flesh sharp, yet mild acid. Fine for cooking Early October. TRANSCENDENT. This is one of the best of the early autumn varieties. Fruit medium to large for its class, roundish oblong, flat tened at its ends, slightly but regularly ribbed, golden yellow with a rich crimson red cheek in the sun, covered with delicate white bloom; when fully ripe the red nearly cover the whole surface. Stalk long and slender, set in an open deep cavity. Calyx closed, with long reflexed segments Flesh creamy yellow, crisp, subacid, a little astringent unti fully mellow, when it is pleasant and agreeable, Early Au tumn. Pet THE ALMOND. 265 ’ CHAPTER X. THE ALMOND. Amygdalus communis, Dec. Rosacea of botanists. _ Amandier of the French; Mandelbaum, German; Mandorio, Italian ; Almendro, Spanish. Tur Almond-tree, which is a native of the north of Africa and the mountains of Asia, has long been cultivated, and is “mentioned in Scripture as one of the charms of the fertile Jand of Canaan. It sostrongly resembles the peach-tree that it is difficult to distinguish it by the leaves and wood only ; indeed, several botanists are of opinion, from experiments made in raising the almond from seed, that this tree and the peach are originally the same species, ‘and that the rich and luscious peach is the effect of accidental variation, produced by culture on the almond. The chief distinction between the two in our gardens lies in the fruit, which, in the almond, consists of little more than a stone covered with a thick, dry, woolly skin, while the peach has in addition a rich and luscious ech. The blossoms of the almond resemble those of the peach, but are larger; they are produced in great profusion, early in the season, before the leaves, and are very ornamen- tal. Uses. The kernel of the sweet almond is highly esteemed as an article of food, and is largely used as an ingredient in confectionery, cookery, and perfumery. It is raised in great quantities in the south of Europe, especially in Portugal, and _ is an important article of commerce. The bitter almond is used in cookery and confectionery, and in medicine ;.it fur- _-nishes the prussic acid of the shops, one of the most _ powerful of poisons. From both species an oil is also ob- tained. In France the almond is preferred ‘as a stock on which to bud and graft the peach, which in a very dry climate or _ chalky soil, it is found, renders the latter more healthy and fruitful than its own bottom. The sweet hard-shelled variety (Douce & coque dure) is preferred for stocks by French nur- _ serymen. Cultivation. The almond thrives best in a warm dry soil, and its general cultivation in this country is precisely like _ that of the peach, The sweet almond is the only one con- ‘sidered of value here, and it is usually propagated by budding it on plum stock, or on the bitter almond seedlings. It is _ rather more hardy at the North when budded on the former, ~ 266 THE ALMOND. and asthe buds of the sweet almond are rather slender and small, the plum stocks to be budded should be thrifty seed-_ lings, not more than a fourth of an inch in diameter at the place where the bud is inserted. . The Common Almond, the Hard-shell Sweet Almond, and the Bitter Almond, are hardy in the latitude of New York, ~ and will bear tolerable crops without care. The Soft-shell Sweet Almond, or Ladies’ Almond, will not thrive well in the open garden, as a standard, north of Philadelphia; but they succeed well trained to a wall or on espalier rails in a warm situation, the branches being slightly protected in winter. There is no apparent reason why the culture of the almond should not be pursued to a profitable extent in the warm and favorable climate of some of the Southern States. Especially in the valley of the Ohio and Tennessee it would be likely to succeed admirably. Sort-SHELL SWEET ALMOND. Doux 4 coque tendre. Amandier des Dames, ou Sultan 4 coque tendre. Amande Princesse. Amandier 4 coque tendre. Ladies’ Thin Shell. des Dames. The Soft-shell or Ladies’ Almond is the finest of all the Almonds. It is the very variety common in the shops of the confectioners, with a shell so thin as to be easily crushed be- tween the fingers, and the kernel of which is so highly es- teemed at the dessert. It ripens early in the season, and is also highly esteemed in a young or fresh state, being served on the table for this purpose about the middle of July in Paris. The blossoms of this variety expand at the same time with the leaves, and are more deeply tinged with red than the foregoing. Several varieties are made of this in France, but they are (as quoted above) all essentially the same fruit. — Fruit two inches long, oval, compressed. The nut is more than an inch long, oval, pointed, one-sided, with a light- colored, porous, very tender shell. The kernel sweet and rich, On the plum stock, in a favorable aspect, this Almond suc- ceeds, with a little care, in the Middle States. ORNAMENTAL VARIETIES. The Dwarf Double Flowering Almond (Amygdalus pumila, Lin.. Prunus sinensis of some) is a beautiful well-known low shrub, extremely ornamental in spring, being covered with a profusion of small pink blossoms, very double. There is also a Double White, similar in habit of growth. THE APRICOT. 267 a The Large Double Flowering Almond (A. @ grande fleur, N. Duh.) (A. communis pleno) is a beautiful French variety, _ with large nearly white flowers, two inches in diameter. It ‘ eee bears a good small hard-shell Almond. 4 CHAPTER XI. " ‘ THE APRICOT. Armeniaca vulgaris, Dec. Rosacee of botanists. Abricotier of the French ; Aprikosenbaum, German; Albercoco, Italian; ’ Albaricoque, Spanish. Tue Apricot is one of the most beautiful of stone fruit-trees, easily known by its glossy heart-shaped foliage, large white blossoms, and smooth-skinned golden or ruddy fruit. In the _ fruit-garden it is a highly attractive object in early spring, as its charming flowers are the first to expand. It forms a fine _ spreading tree of about twenty feet in height, and is hardy _ enough to bear as an open standard south of the 42d degree of latitude in this country. The native countries of this tree are Armenia, Arabia, and the higher regions of Central Asia. It is largly cultivated in China and Japan; and, indeed, according to the accounts of Grosier, the mountains west of Pekin are covered with a natural ‘growth of apricots. The names by which it is known in various European countries all seem to be corruptions of the original Arabic term Berkoche. Uses. A very handsome and delicous dessert fruit, only in- _ ferior to the peach, ripening about midsummer, after cherries -and before plums, at a season when it is peculiarly accep- table. For preserving in sugar or brandy, for jellies or “pastries, it is highly esteemed, and, where it is abundant, an admirable liquor is made from the fruit; and it is also dried _ for winter use. In some parts of Germany, the free-bearing _ sorts—the Turkey, Orange, and Breda—are largely cultivated _ for this purpose. Cultivation. This tree is almost always budded on the _ plum stock (on which in July it takes readily), as it is found more hardy and durable than upon its own root. Many nur- __serymen bud the apricot on the peach, but the trees so pro- _ duced are of a very inferior quality—short-lived, more liable rr to diseases, and the fruit of a second-rate flavor. Budded on 268 THE APRICOT. the plum they are well adapted to strong soils, in which they always hold their fruit better than in light sandy soils. | Apricots generally grow very thriftily, and soon make fine heads, and produce an abundance of blossoms and young fruit; but the crop of the latter frequently falls off when half grown, from being stung by the plum weevil or curculio, to which the smooth skin of this fruit seems highly attrac- tive. To remedy this the same course must be pursued as is directed for the plum. Seedling apricots are usually more hardy and productive here than the finer grafted sorts. This is a favorite tree for training on walls or espaliers, and, in town gardens especially, we often see it trained against the sides of brick houses, and yielding most abundantly. Ags it bears its fruit in the same way as the peach, and requires the same management, we must refer our readers to the latter head for directions as to pruning and training. As the apri- cot, however, expands its blossoms very early, it should not be placed on an east wall, or in a situation where it is too much exposed to the full morning sun. Diseases. When budded on the plum, this tree is but little liable to diseases, and may be considered a hardy fruit- tree. In order to render it fruitful, and keep it for a long time in a productive state, we cannot too strongly urge the advantages of the shortening-in system of pruning recom- mended for the peach. BreDA. De Hollande. Amande Aveline. Persique. Hasselnussmandel. Ananas. This is a very excellent small Apricot, said to be originally from Afriéa, which bears well with common culture, and deserves a place in all gardens, as it is not only a high-flavored dessert sort, but it makes one of the richest preserves. The blossom buds are tinged with deep red before they expand. Fruit rather small, about an inch and a half in diameter, roundish, sometimes rather four-sided. Suture well marked. Skin orange, becoming dark orange in the sun. Flesh deep orange, rich, high-flavored, and rather juicy—separating freely from the stone. The kernel, which is sweet, is eaten in France, whence the name Amande Aveline. First of August. EARLY GOLDEN. Dubois’ Early Golden. Origin unknown. Introduced by Charles Dubois, Fishkill Landing, N. Y. Tree vigorous, with long, rather slender branches. ' THE APRICOT. 269 ee be _ and extending half-way round. Skin smooth, pale orange. Fruit small, roundish oval, with the suture well marked, _ Flesh yellow, moderately juicy and sweet, with a very good flavor—separates from the stone. Middle of July. EArty Moorpark. A variety much resembling the Moorpark, but ripening some weeks earlier. Fruit roundish, inclining to oval, deep suture on one side, extending from the base to the apex. Skin yellow, mottled and dotted with crimson on the exposed side. Flesh in all respects resembling that of the Moorpark. Stone oblong, with a covered channel along the back, which is pervious. Kernel bitter. GoLDEN Drop. ‘This new Apricot is described by Rivers as having been raised from seed of the Musch-Musch, and is about the size of an Orleans Plum, bright orange and crimson. Flesh melt- ing, with a delicious pine flavor. Ripe middle July. HEMSKIRKE. A large and beautifui English variety, of the finest quali- ty. It strongly resembles the Moorpark, from which it is known by its stone not being perforated like that variety. It also ripens a little earlier. Fruit large, roundish, but considerably compressed or flat- tened on its sides. Skin orange, with a red cheek. Flesh bright orange, tender, rather more juicy and sprightly than the Moorpark, with a rich and luscious plum-like flavor. Stone rather small, and kernel bitter. End of July. KAISHA. A variety from Syria, of high reputation abroad, but we have found the tree tender and unhealthy. Fruit medium, roundish, with a deep suture toward the stalk, pale yellow, mottled and tinged with red in the sun. Flesh tender, juicy, pale yellowish, parting freely from the stone, sugary, high-flavored. Stone small, roundish. Kernel sweet. July and first of August. 270 THE APRICOT. LARGE EARLY. Gros Précoce. De St. Jean. Précoce d’Esperin, Gros d’Alexandrie. Gros Fruhe. d’Hongrie, De St. Jean Rouge. A fine large, early variety from France, of vigorous growth, and one of the best of the early sorts. Fruit of medium size, rather oblong, and compressed. Suture deep. Skin slightly downy, pale orange in the shade, fine bright orange with a few ruddy spots in the sun. Flesh separating readily from the stone; orange-colored, rich, and juicy. Kernel bitter. Middle of July. Moorpark. Anson’s. Oldaker’s Moorpark. Dunmore. Walton Moorpark. Dunmore’s Breda. Temple’s. Sudlow’s Moorpark. De Nancy. Hunt’s Moorpark. This fine variety is the most popular and widely dissemi- nated in this country, except the Breda. It has its name from Moorpark, the seat of Sir William Temple, in England, where it was cultivated more than one hundred and forty years ago. It is only a moderate bearer here, and especially requires the shortening-in mode of pruning, as recommended for the peach. Fruit large, roundish, about two inches and a quarter in diameter each way, on a standard tree; rather larger on one side of the suture than the other. Skin orange in the shade, but deep orange or brownish red in the sun, marked with numerous dark specks and dots. Flesh quite firm, bright orange, parting free from the stone, quite juicy, with a rich and luscious flavor. Stone peculiarly perforated along the back, where a pin may be pushed through nearly from one end to the other. Kernel bitter. Ripe early in August. Muscu-Muscu. D’ Alexandrie. This delicious little Apricot takes its name from the city of Musch, on the frontiers of Turkey in Asia; but it. is also common about Alexandria, and in Northern Egypt it is said to be raised in such abundance that the dried fruit is an arti- cle of commerce. The tree is rather delicate, and requires a sheltered position. Fruit rather small, about an inch and a half in diameter, round. Skin deep yellow, with a little orange red on the sunny side. Flesh yellow, with a translucent pulp, tender, melting, and very sweet. Kernel sweet. 4 » THE APRICOT. 271 PEACH. Anson’s Imperial. Royal Peach. Péche. Abricot Péche. — De Nancy. Du Luxembourg. Péche Grosse. Wurtemburg. Pfirsiche. The Peach Apricot, originally from Piedmont, has long been considered the finest variety; and it is with us the largest and most excellent sort cultivated—being often as large as a Peach—of medium size, handsome, and of delicious flavor. It very strongly resembles the Moorpark, but the two are readily distinguished by the eye when standing near each other, and the fruit of the Peach is rather larger and finer, and a few days earlier. Fruit of the largest size, about two and a half inches in diameter, roundish, rather flattened, and somewhat compressed on its sides, with a well-marked suture. Skin yellow in the shade, but deep orange, mottled with dark brown, on the sunny side. Flesh of a fine yellow saffron color, juicy, rich, \i 9 and high-flavored. Stone with the same pervious passage as the Moorpark, and with a bitter kernel. — Roman. Apricot Commun. Germine. Groose Germine. Transparent. This is with us one of the largest growing and hardiest Apricot trees, and produces good crops every year in cold or unfavorable situations, where none of the other sorts except the Masculine succeed. It is therefore, though inferior in flavor, a valuable sort for northern situations. The blossoms will bear quite a severe frost without injury. Fruit middie-sized, oblong, with the sides slightly com- pressed, with but little or no suture. Skin entirely pale yellow, or very rarely dotted with a few red spots on one side. Flesh dull yellow, soft, rather dry. When ripened by keeping a few days in the house, the flavor is tolerably good. Stone oblong, with a bitter kernel. Ripe the last of July and first of August. There is a BLoOTCHED-LEAVED RoMAN (commun a feuilles panachés, of the French), precisely like the foregoing in all respects, except the white or yellow stain in the leaf—but it is quite distinct from the blotched-leaved Turkey, cultivated here. Roya. A fine large French variety, raised a few years since at the Royal Luxembourg Gardens. It is nearly as large as the ’ 272 THE BERBERRY. Moorpark, but with larger leaves borne on long footstalks, and without the pervious stone of that sort. It is quite as high flavored, and ripens a week or ten days earlier. Fruit roundish, large oval, slightly compressed. Skin dull yellow, with an orange cheek, very faintly tinged with red, and a shallow suture. Flesh pale orange, firm and juicy, with a rich vinous flavor. Ripe the latter end of July. Curious or ornamental varieties. The Briangon APRICOT (A. brigantiaca, Dec.), a very distinct species, so much re- sembling a plum as to be called the Briangon Plum by many authors (Prune de Briangon, Poit.), is a small irregular tree or shrub, ten or twelve feet high, a native of the Alps. It bears a great abundance of small, round, yellow, plum-like fruit in clusters, which are scarcely eatable; but in France and Piedmont the kernels of this variety make the “huile de marmotte,” which is worth double the price of the olive oil. Tue DouUBLE-FLOWERING APRICOT is a pretty ornamental tree, yet rare with us. Selection of Apricots for a small garden. Large Early, Breda, Peach, Moorpark. Selection for a cold or northern climate. Red Masculine, Roman, Breda. CHAPTER XII. THE BERBERRY. Barberis vulgaris, L. Berberacee, of botanists, Epine-vinette, of the French; Berberitzen, German; Berbero, Italian ; Berberis, Spanish, Tut Berberry (or barberry) is a common prickly shrub, from eight to ten feet high, which grows wild in both hemi- spheres, and is particularly abundant in many parts of New England. The flowers, the roots, and the inner wood are of the brightest yellow color, and the small crimson fruit is borne in clusters. Jt is a popular but fallacious notion, en- tertained both here and in England, that the vicinity of this plant, in any quantity, to grain fields, causes the rust. The barberry is too acid to eat, but it makes an agreeable preserve and jelly, and an ornamental pickle for garnishing some dishes. From the seedless sort is made in Rouen a celebrated sweetmeat, confiture dépine-vinette. The interior bark is used in France for dyeing silk and cotton a bright yellow. THE BLACKBERRY. 273 ¥.. CutturE. The culture is of the easiest description. A _ rich light soil gives the largest fruit. It is easily propagated by seed, layers, or suckers. When the fine fruit of the bar- berry is desired, it should be kept trained to a single stem— _ as the suckers which it is liable to produce frequently render *" 4 it barren, or make the fruit small. Common RED. This is too well known to need description. In good soils it grows twelve or fifteen feet high, and its numerous clusters of bright oval berries are very ornamental in autumn. There is a Large Red variety of this, which is only a variation pro- duced by cultivation in rich soil. There are also varieties of this in Europe with pale yellow, white, and purple fruit, which are not yet introduced into this country, and which scarcely differ in any other respect than the color. And there is a so-called sweet variety of the common Berberry from Austria (L. v. dulcis), but it is scarcely less acid than the common. A variety with purple foliage differs but little in the fruit, which is perhaps not quite as fleshy, but the foliage is ex- tremely ornamental, THE BLACKBERRY. THERE are several species of the Bramble indigenous to this country, which produce eatable fruit, but the best for the table, or for cooking, are the Low Blackberry, a trailing shrub, and the following varieties of the High Blackberry. The fruit is larger than that of the Raspberry, with fewer and larger grains, and a brisker flavor. It ripens about the last of July or early in August, after the former is past, and is much used by all classes in this country. There is no doubt that varieties of much larger size, and greatly superior flavor, might be produced by sowing the seeds in rich garden soil, especially if repeated for two or three successive genera- tions. Uses.—The Blackberry is more generally cultivated of late years than formerly, and is considerably grown in. the garden for family use, for the dessert, and for culinary purposes, such as canning, making tarts, preserves, jellies, jams, and wines for home uses. It is also quite largely cultivated in some localities for the market. PropaGation.—The Blackberry is usually propagated by 18 : ee 274 THE BLACKBERRY. suckers or offsets, springing up from the main roots. 1t may also be grown from pieces of the roots, from two to three inches long, and planted in a light sandy soil early in the spring, covered about one inch deep, and a slight coat of light mulch added to prevent the earth from drying or baking. In the fall, when the plants have done growing and well ripened, the pieces of roots should be put into a box of sufficient size to hold as many as are wanted for planting, and a few holes bored in the bottom for drainage; an inch of light moist (not wet) soil put on over this, then a layer of roots, and so on alternately until the box is filled. Thena hole dug in a dry part of the garden, the box sunk level with the surface, and covered sufficiently deep to keep out the frost, rounding up the earth to carry off the water. Som anp CutturE.—The Blackberry does not require so rich a soil as the Strawberry and Raspberry, but rather dry than very moist or wet, because they are large, coarse-growing plants; and if the soil is too rich the canes will grow large and succulent, and will not be so hardy nor productive as those of a moderate growth. The suckers or canes should be planted in rows eight feet apart, and from three to four feet in the rows—a single plant at each place is sufficient; and as the canes grow they should be tied to stout stakes, or trained to a trellis made with posts and wire. It is alsoa good plan, and perhaps the best one, especially for field cul. ture, when the young growing plants have attained the height of four or five feet, to pinch out the terminal bud, which causes side shoots to be thrown out, and makes the plants more stocky and-hardier; these lateral shoots should be shortened in the coming spring to within eighteen inches of the main stalk. If more suckers spring up than are needed for the coming season, they should be dug up as soon as they appear. All the old bearing canes should be cut out annu- ally, and soon after they have done bearing. DoRCHESTER, Introduced to notice by the late Capt. Lovett, of Beverly, Mass. Nearly equal in size to New Rochelle, of a more elongated form, earlier grains rather smaller, somewhat sweeter, and producing large crops of high-flavored fruit, a vigorous grower. Fruit large, oblong conic, sometimes measuring an inch and a quarter in length, of a deep shining black. The berries should be fully matured before they are gathered; it bears carriage well. Ripens about the first of August. THE CHERRY. 275 KITTATINNY. Ben. 5 eer’ _ A native wilding from the Kittatinny Mountains, Warren Co., N. J. It has within a few years become widely dissemi- nated, and everywhere proves of the highest value. Canes quite hardy, and very productive ; ripening early, and con- tinuing a long time. _ Fruit large to very large, roundish conical, rich glossy black, moderately firm, juicy, rich, sweet, excellent. Low BLackBERRY. Trailing Blackberry. Dewberry. Rubus Canadensis. A low, trailing, prickly shrub, producing large white blos- soms in May, and very large roundish oblong black fruit in midsummer. Leaflets from three to five in number. The fruit, when in good soil and fully exposed to the sun, is high- flavored, sweet, and excellent. New RocuHeE.Lie. Seacor’s Mammoth. Lawton. This remarkable variety was found by Lewis A. Seacor, in its native wildness by the roadside, in the town of New Ro- chelle, Westchester Co., N.Y. It is of very vigorous growth, with strong spines which belong to the bramble, is hardy and exceedingly productive. Fruit very large, oval, and, when fully ripe, intensely black. When mature the fruit is very juicy, rather soft and tender, with a sweet, excellent flavor; when gathered too early it is acid and insipid. The granules are larger, conse- quently the fruit is less seedy than any other variety. Ripens about the first of August, and continues in use five or six weeks. CHAPTER XITI. THE CHERRY. Cerasus sylvestris, and C. vulgaris, Arb. Brit. Roscacee, of botanists. Cerisier, of the French; Kirschenbaum, German; Ciriego, Italian ; Cerezo, Spanish. THe Cherry is a fine, luxuriant fruit-tree, with smooth, light-colored bark, and generally of rapid growth. The va- rieties of the black and heart-shaped cherries are always vig- 276 THE CHERRY. orous, and form fine large spreading heads, forty or fifty feet in height; but those of the acid or red cherry are of lower, more bushy, and tardy growth. In the spring the cherry- tree is profusely covered with clusters of snow-white blos- soms, and earlier in summer than upon any other tree; these are followed by abundant crops of juicy, sweet, or acid fruit, hanging upon long stalks, and enclosing a smooth stone. The. Cherry comes originally from Asia, and the Roman general, Lucullus, after a victorious expedition into Pontus, has the reputation of having brought it to Italy from Cera- sus, a town in that province, in the year 69 B.c. According to Pliny, the Romans, 100 years after this, had eight vari- eties in cultivation, and they were soon afterwards carried to all parts of Europe. The seeds of the cultivated cherry were brought to this country very early after its settlement, both from England and Holland. Usrs. As a pleasant and refreshing dessert fruit, the cherry is everywhere highly esteemed. The early season at which it ripens, its juiciness, delicacy, and richness, render it always acceptable. While the large and fleshy varieties are exceedingly sweet and luscious, others which are more tender, and more or less acid, are very valuable for pies, tarts, and various kinds of cookery. The fruit of the Kentish or Early Richmond is excellent when stoned and dried, and the Maz- zard, and our wild Virginia cherries, are used to give a flavor to brandy. When canned they retain their character and are very delicious. ‘The Dukes or Morellos are best for the purpose. The celebrated German Avirschwasser is made by distilling the liquor of the common black mazzard or gean (in which the stones are ground and broken, and fermented with the pulp), and the delicious Latafia cordial of Grenoble isalsomade from this fruit. Afaraschine, the most celebrated liqueur of Italy, is distilled from a small gean or mazzard, with which, in fermenting, honey and the leaves and kernels of the fruit are mixed. The gum of the Cherry is nearly identical with gum arabic, and there are some marvellous stories told of its- nu- tritive properties. The wood of the cherry is hard and durable, and is therefore valuable for many purposes; but the best wood is afforded by our common wild or Virginia cherry, which is a very good substitute for mahogany, taking a fine polish. The larger growing sorts of black cherry are the finest of all fruit-trees for shade, and are, therefore, generally chosen by farmers, who are always desirous ef combining the useful and the ornamental. Indeed, the Cherry, from its symmetri- cal form, its rapid growth, its fine shade, and beautiful blos- TYE CHERRY. 277 soms, is exceedingly well suited for a roadside tree in agri- cultural districts. We wish we could induce the planting of avenues of this and other fine-growing fruit-trees in our country neighborhoods, as is the beautiful custom in Ger- many, affording ornament and-a grateful shade and refresh- ment to the traveller at the same moment. Mr. Loudon, in his Arboretum, gives the following account of the cherry avenues in Germany, which we gladly lay before our read- ers :— “On the Continent, and more especially in Germany and Switzerland, the cherry is much used as a roadside tree; par- ticularly in the northern parts of Germany, where the apple and pear will not thrive. In some countries the road passes for many miles together through an avenue of cherry-trees. In Moravia, the road from Brunn to Olmutz passes through - such an avenue, extending upwards of sixty miles in length ; and in the autumn of 1828 we travelled for several days through almost one continuous avenue of cherry-trees, from Strasburg by a circuitous route to Munich. These avenues, in Germany, are planted by the desire of the respective gov- _ ernments not only for shading the traveller, but in order _ that the poor pedestrian may obtain refreshment on his jour- ney. All persons are allowed to partake of the cherries, on condition of not injuring the trees; but the main crop of the cherries, when ripe, is gathered by the respective propri- etors of the land on which it grows; and when these are anxious to preserve the fruit of any particular tree, it 1s, as it were, tabooed ; that is, a wisp of straw is tied in a con- spicuous part to one of the branches, as vines by the road- sides in France, when the grapes are ripe, are protected by sprinkling a plant here and there with a mixture of lime and water, which marks the leaves with conspicuous white blotches. Every one who has travelled on the Continent in the fruit season, must have observed the respect that is paid to these appropriating marks; and there is something highly gratifying in this, and in the humane feeling displayed by the princes of the different countries in causing the trees to be planted. It would indeed be lamentable if kind treatment did not produce a corresponding return.” Som anp Srruation. A dry soil for the cherry is the universal maxim, and although it is so hardy a tree that it will thrive in a great variety of soils, yet a good sandy or gravelly loam is its favorite place. It will indeed grow in much thinner and dryer soils than most other fruit-trees, but to obtain the finest fruit a deep and mellow soil, of good quality, is desirable. When it is forced to grow in wet- places, or where the roots are constantly damp, it soon fi 4 A — 278 THE CHERRY. decays and is very short-lived. And we have seen this tree, _ when forced into too luxuriant a growth in our over-rich Western soils, become so gross in its wood as to bear little or no fruit, and split open in its trunk, and soon perish. It is a very hardy tree, and will bear a great variety of expo- sures without injury. In deep warm valleys, liable to spring frosts, it is, however, well to plant it on the north sides of hills, in order to retard it in the spring. PropaGation. The finer sorts are nearly always propa- gated by budding on seedlings of the common black mazzard, which is a very common kind, producing a great abundance of fruit, and very healthy, free-growing stocks. To raise these stocks, the cherries should be gathered when fully. ripe, and allowed to lie two or three days together, .so that they may be partially or wholly freed from the pulp by washing them in water. They should then be planted immediately in drills in the seed-plot, covering them about an inch deep. They will then vegetate in the following spring, and in good soil will be fit for planting out in the nursery rows in the autumn or following spring, at a distance of ten or twelve inches apart in the row. Many persons preserve their cherry- stones in sand, either in the cellar or in the open air, until spring, but we have found this a more precarious mode; the cherry being one of the most delicate of seeds when it com- mences to vegetate, its vitality is frequently destroyed by leaving it in the sand twenty-four hours too long, or after it has commenced sprouting. ~ After planting in the nursery rows, the seedlings are gene- rally fit for budding in the month of August following. And in order not to have weak stocks overpowered by vigor- ous ones, they should always be assorted before they are planted, placing those of the same size in rows together. Nearly all the cherries are grown with us as standards. The English nurserymen usually bud their standard cherries as high as they wish them to form heads, but we always prefer to bud them on quite young stocks, as near the ground as possible, as they then shoot up clean, straight, smooth stems, showing no clumsy joint where the bud and the stock are united. In good soils the buds will frequently make shoots, six or eight feet high, the first season after the stock is headed back. Grafting of the cherry may be performed the same as with the apple and pear, but the work, to be success- ful, should always be performed early in the season, before the frost is well out of the ground. If omitted until the buds begin to swell str ongly, the chances for success are less than those of failure. When dwarf trees are required, the Morello seedlings are THE CHERRY. 279 used as stocks, or the Perfumed Cherry (Cerasus Mahaleb) is employed ; bat as standards are almost universally preferred, these are seldom seen here. Dwarfs in the nursery must be headed back the second year, in order to form lateral shoots near the ground. Currivation. The cherry, as a standard tree, may be said to require little or no cultivation in the Middle States, further than occasionally supplying old trees with a little manure to keep up their vigor, pruning out a dead or cross- ing branch, and washing the stem with soft soap should it become hard and bark-bound. Pruning, the cherry very little needs, and as it is always likely to produce gum (and thus decay), it should be avoided, except when really required. It should then be done in midsummer, as that is the only season when the gum is not more or less exuded. The cherry is not a very long-lived tree, but in favorable soil the finest varieties generally endure about thirty or forty years. In the County of Perry, Ohio, there is a tree. of the Black _Mazzard variety which is eighty feet in height, and four feet one inch in diameter of main trunk, while the length of the _ largest limb or branch is forty-two feet. A large cherry-tree at Walworth, N. Y., is recorded as ‘measuring fourteen feet six inches in cicumference, sixty feet in height, and having a spread of over four rods. It has produced forty bushels of fruit in one season. Twenty feet apart for the strong, and eighteen feet for the slow-growing kinds, is the proper distance for this tree. TRAINING THE CHERRY is very little practised in the United States. The Heart and Bigarreau Cherries are usually trained in the horizontal manner, explained in pages 44, 45. When the wall or espalier is once filled, as there directed, with lateral branches, it is only necessary to cut off, twice every season—in the months of May and July—all additional shoots to within an inch or so of the branch from which they grew. As the trees grow older, these fruit-spurs will advance in length, but by cutting them out whenever they exceed four or five inches, new ones will be produced, and the tree will continue to keep its proper shape and yield ex- cellent fruit. The Morello Cherries, being weaker growing sorts, are trained in the fan manner (pages 42, 43). GATHERING THE Fruit. This tender and juicy fruit is best when freshly gathered from the tree, and it should always be picked with the stalks attached. For the dessert, the flavor of many sorts in our climate is rendered more de- licious by placing the fruit, for an hour or two previous, in _ an ice-house or refrigerator, and bringing them upon the " table cool, with dew-drops standing upon them. For market t: ; : > . ~ q 280 THE CHERRY. or transportation long distances, they should be gathered only when perfectly dry. ) Varieties. Since the first publication of this work was written, the number of varieties has greatly increased, and become so hybridized that no distinct line can now be drawn separating many of the Heart Cherries (tender and half tender) from the firm-fleshed or Bigarreau varieties, each class insensibly approaching and intermingling with the other. We have therefore made but one class of these, whose main characteristic is the large, vigorous growth of the trees. The Duke and Morello Cherries, also wanting a natural division, we make to constitute another class, and in these two have comprised all the cherries. CLASS I. BIGARREAU AND HEART CHERRIES. Baumann’s May. Bigarreau de Mai. Wilder’s Bigarreau de Mai. Of foreign origin. A very productive, early variety, of vigorous growth, of good quality, but not equal to E. P. Guigne. Fruit rather small, oval heart-shap- ed, and rather angular in outline. Skin deep rich red, becoming rather dark when fully ripe. Stalk an inch and three-fourths long, pretty stout at either end, and set in a very narrow and rather irregular cavity. Flesh purplish, tender, juicy, and when fully ripe, tolerably sweet and good. Ripens here the 20th of May. BELLE D’ORLEANS. A foreign variety, ripening just after the Early Purple Guigne. Tree a@ vigorous grower, spreading habit, productive, and a valuable addition to the early kinds. Fruit above medium size, roundish Belle d’Orleans. heart-shaped. Color whitish yellow, half covered with pale red. Flesh tender, very juicy, sweet, and excellent. Ripens early in June. THE CHERRY. BIGARREAU. Graffion. White Bigarreau. Turkey Bigarreau ? Italian Heart. West’s White Heart. Groote Princess. Prinzessin Kirsche. Yellow Spanish. Amber, or Imperial. Bigarreau Royal. Bigarreau Gros ? Bigarreau Tardif. Hollandische Grosse. Cerise Ambrée. This noble fruit is unquestionably one of the largest, most beautiful, and delicious of Cherries. It was introduced into this country about the year 1800, by the late \ William Prince, of Flushing, and has been very extensively dissemi- nated under the names of Yellow Spanish, Graffion, and Bigarreau. The tree is short, but thrifty in growth, making strong lateral shoots, and forming a large and handsome head with spreading branches. Fruit very large, and of a beau- tiful waxen appearance, regularly formed, obtuse heart-shaped, the base a good deal flattened. Stalk stout, nearly two inches long, insert- ed in a wide hollow. Skin pale _ whitish yellow on the shaded side, bordered with minute carmine dots, and deepening into bright red, finely marbled on the sunny side. Flesh pale yellow, quite firm, juicy, with a rich, sweet, and delicious flavor if allowed fully to ripen. In perfection the last of June. Bigarreau. BIGARREAU GROS CCURET. Large Heart-shaped Bigarreau. Bigarreau Gros Monstrueux. Bigarreau Coeur de Pigeon. Bigarreau Marcellin. Gros Cceuret. This, the true Large Heart-shaped Bigarreau, is a French variety, only rarely seen in the fruit gardens of this country. Fruit large, roundish heart-shaped, with a suture line fre- quently raised, instead of being depressed. Skin at first yel- lowish red, marked with deeper,red streaks, but becoming, when fully ripe, a dark shining red, almost black. Stalk inserted in a shallow hollow. Stone oval and rather large. Flesh firm, purplish, a little bitter at first, but of a sweet flavor when fully matured. Ripe first week in July. 282 THE CHERRY. BIGARREAU OF MEZEL. Great Bigarreau ? Large Red Prool ? Great Bigarreau of Mezel. Monstrous de Mezel. Bigarreau Gaubalais. A foreign variety of the largest size, and, so far as we can judge, identical with Great Bigarreau and Large Red Prool. This is however doubted by some. The tree is a very vigor- ous grower, forming a wide-spreading open head, bearing its fruit on spurs along the limbs or branches. Fruit very large, obtuse heart-shaped. Surface uneven, . dark red, or quite black at maturity. Stalk long and slender. Flesh firm and juicy, but not high-flavored. Ripe last of June and beginning of July. Buiack EAGLE. A very excellent English variety, raised by the daughter of Mr. Knight, at Downton Castle, in 1806, from the seed of the Bigarreau fertilized by the Mayduke. It ripens at the beginning of July, or a few days later than the Black Tartarian. Fruit rather above medium size, borne in pairs and threes, obtuse heart- shaped. Skin deep purple, or nearly rather slender. Flesh deep purple, tender, with a rich, high-flavored juice, superior to the Black Heart. Branches strong, with large leaves. Moderate bearer. Brack Hawk. ° Originated with Dr. J. P. Kirtland, Cleveland, Ohio. The tree is of healthy, vigorous, spreading habit, with much of the general character of Yellow Span- ish. As a table fruit, its high flavér will always commend it; while as a mar- Black Eagle. ket fruit, its size and productive habit of tree place it among the very best. Fruit Jarge, heart-shape, often obtuse. Sides compressed. Surface uneven. Color dark purplish black, glossy. Flesh dark purple, half tender, almost firm, juicy, rich, sweet, fine flavor. Season from 20th June to lst July. vv black. Stalk of medium length, and THE CHERRY. 283 Buack TARTARIAN. Tartarian. Fraser’s Black Heart. . Black Circassian. Schwarze Herz Kirsche. Ronald’s Heart. Circassian. Fraser’s Tartarische. Ronald’s Large Black Heart. Bishop’s Large. Fraser’s Black. Fraser’s Black Tartarian. ~ Black Russian. Superb Circassian. Double Heart. q This superb fruit has become a general fayorite in all our gardens; and in size, flavor, and productiveness it has no fs mperior among black cherries. It is a Russian and West Asian variety, in- troduced into England about 1796, and ‘brought thence to this country. It remarkable for its rapid, vigorous eo large leaves, and the erect t abit of its head. The fruit ripens about the middle of June, a few days after the Mayduke. Fruit of the lar gest size, heart-shaped ieee: rather obtuse), irregular d uneven on the surface. Skin glos- “sy, bright purplish black. Flesh pur- eat thick (the stone being quite all), half-tender, and juicy. Flesh very rich and delicious. CAROLINE. _ One of Prof. J. P. Kirtland’s origin- ating. Tree a vigorous, somewhat up- Tight spreading habit, very productive, and an exceedingly delicious fruit for the dessert. _ Fruit above medium, round oblong, ‘one side compressed slightly. Color pale amber, mottled with clear light red, and when fully ex- _ posed to the sun becomes rich red. Flesh very tender, juicy, “Sweet, and delicate. Very good or best. Season last of June. Al Black Tartarian. CHAMPAGNE. Originated at Newburgh, N. Y. Tree of moderate growth, d forms a round head. Fruit of medium size, roundish heart-shaped. Color lively brick red, inclining to pink, a little paler on the shaded side. talk of moderate length and size, inserted in a rather flat 284 THE CHERRY. shallow depression. Flesh amber-colored, of a lively rich flavor, a mingling of sugar and acid, something between Downer’s Late and a Duke cherry, a good bearer, and ripens uniformly and hangs some time on the tree. Very good. Season last of June. Cockuin’s FAVORITE. Late Amber. Origin unkiown. Introduced by E. H. Cocklin, Shep- herdstown, Pa. Tree upright, conical, vigorous, and exceed- ingly productive. Fruit large, roundish, regular, a little compressed, some- what flattened at base, almost without suture. Apex sunk, Skin yellowish shaded, and somewhat mottled in the sun with light crimson. Stalk long and slender, in a deep smooth cavity. Flesh tender, juicy, sweet, vinous. Very good, Stone very small. Ripens a little later than Downer’s Red. cae . Cor’s TRANSPARENT, Originated with Curtis Coe, of Middle- town, Conn. A productive and valuable addition to the amateur’s collection, but rather too tender for carriage to market. Tree vigorous and hardy, with a round and somewhat spreading head. Fruit of medium size, remarkably round and regular in form. Skin thin, wax-like, of a very delicate pale amber, nearly covered with pale cornelian red in the sun, and marked with delicate pale spots or blotches, which give it a unique appearance. Stalk set in a deep depres- sion of moderate depth. Flesh very ten- der, melting, and juicy, with a delicate but sweet and excellent flavor. Best. Coe’s Transparent. = _Ripens just before Black Tartarian. DELICATE, Raised by Prof. J. P. Kirtland, Cleveland, O. Tree thrifty, rather spreading habit, productive, and its beautiful appear- ance and delicate flavor will make it a favorite for family use. Fruit rather above medium size, roundish, slightly de- pressed. Stem medium length, in a rather broad deep cavity. THE CHERRY. 285 olor fine amber yellow in the shade, with a rich bright red on the sunny side. Flesh tender, juicy, sweet, with a delicate rich flavor. Best. Ripens the last of June. Doctor. The Doctor. Tree a free grower, somewhat spread- ing, very productive, apt to be small un- less well cultivated. Fruit of medium size, roundish heart- ‘shaped. Stalk of medium length, in a ‘round regular cavity. Color light yel- low, mostly shaded with bright red. _ Flesh tender, juicy, and pleasant. Very good. Ripens early in June. ; DowneEr’s LATE. Downer. Downer’s late Red. _ This valuable late Cherry was raised Delicate. by Samuel Downer, Esq., an ardent cul- tivator, of Dorchester, near Boston. It is a very regular and great bearer, ripens about a week after the Cherry season, and hangs for a considerable time on \ the tree. Fruit of medium size, roundish heart- shaped, inclining to oval. Skin very smooth, of a soft but lively red, mottled with a little amber in the shade. Stalk inserted with a very slight depression. Fruit borne thickly, in clusters. Flesh tender, melting, with a sweet and lus- cious flavor. Ripens from the 4th to the 10th of July. | Downton. _ A variety raised by T. A. Knight, Esq., of Downton Castle, from the seed, it is believed, of the Elton. Tree hav- ing a round spreading head, moderately ae ie are productive. 286 THE CHERRY. Fruit large, very blunt heart-shaped, nearly roundis Stalk one and a half to two inches long, slender, set in a pretty deep, broad hollow. Skin pale cream color, semi- transparent, delicately stained on one side with red, and mar- bled with red dots. Flesh yellowish, without any red, ten- der, adhering slightly to the stone, with a delicious rich flavor. Very good. Last of June. EARLY PURPLE GUIGNE. German Mayduke. Early Purple Griotte. Trempe Précoce. Origin unknown. An exceedingly early variety, ripen- ing the last of May in favorable seasons. ‘Tree hardy, free grower, spreading, somewhat pendent, and the leaves have longer petioles than most other sorts; a good bearer, and indispensable among the early varieties. Downton... Early Purple Guigne. _ Fruit medium size, roundish heart-shaped. Stem long, inserted in a rather shallow cavity. Suture indistinct. Skin smooth, dark red, becoming purple at maturity. Flesh pur- ple, algal juicy, with a rich and sweet flavor. Good to very good. Has proved hardy at the West, and well adapted to that climate. | THE CHERRY. 287 ELTon. ‘Bigarreau Couleur de Chair. Bigarreau de Rocmont. Flesh-colored Bigarreau. Coeur de Pigeon. ¥ Gros Bigarreau Couleur de Chair. Belle de Rocmont? _ Gros Bigarreau Blanc. Elton Kirsche. _ Biggarreau a Gros Fruit Blanc. Elton’s Bunte Knorpelkirsche. _ Large Heart-shaped Bigarreau. The Elton, a seedling raised in 1806, by Mr. Knight, the late President of the London Horti- cultural Society, is certainly one of the first of Cherries in all respects. The trees grow very vigorously, and are readily known, when in foliage, by the unusually dark red color of the foot-stalks of the leaves. Fruit large, rather pointed heart- shaped. Skin thin, shining, pale yel- low on the shaded side, but with a cheek next the sun delicately mot- tled and streaked with bright red. Stalk longand slender. Flesh some- what firm at first, but becoming nearly tender, juicy, with a very rich and luscious flavor, not surpassed by any large Cherry known. Ripens about the middle of June, or directly after the Mayduke. GovERNOR Woop. Raised by Professor Kirtland, Cleve- land, O. It deserves a place in every Elton. good collection. Tree viyorous, form- ing a round, regular head, very productive. Fruit large, roundish heart-shaped. Skin light yellow, shaded and marbled with bright red. Suture halfround. Stem an inch and a half long, in a broad cavity. Flesh nearly tender, juicy, sweet, rich, and delicious. Very good to best. Ripe about the middle of June. Hovey. - Originated with C. M. Hovey, Boston, Mass. Tree vigor- ous, upright spreading, productive. Fruit large, heart-shaped, compressed on one side with a distinct, line from apex to stalk. Stalk medium. Cavity 4 + *~ 288 THE CHERRY. deep. Skin whitish yellow, shaded and mottled with ri h shades of red. Flesh rather firm, juicy, sweet, pleasant, Very good. Middle of July. 4 Governor Wood. KirtTLAnpd’s Mary. Raised by Prof. Kirtland. Tree a strong, upright grower, said to be one of the best of his seed- we lings, and desirable either for the dessert *y.’ or market purposes. \ Fruit large, roundish heart-shape, very regular. Color light and dark rich red, deeply marbled and mottled on a yellow ground; grown fully in the sun, is mostly a rich, dark glossy red. Flesh light yellow, quite firm, rich, juicy, sweet, and very high flavored. Very good or best. Season, last of June and first of July. Kwyicut’s Earty Brack. A most admirable early Cherry, re- sembling the Black Tartarian, though much more obtuse in form, but ripen- ing nearly a week earlier. Tree spread- ing. Moderately productive. Knight's Early Black. THE CHERRY. 289 Fruit large, a little irregular in outline obtuse, heart- ‘shaped, Stalk of moderate length, rather stout, and inserted ina deep open cavity. Skin dark purple, becoming black. Flesh purple, tender, juicy, with a rich and sweet juice of high flavor. LAURA. Originated with Charles Pease, Sen., Cleveland, O. Tree spreading upright, productive. Fruit medium to large, heart-shaped, globular, sometimes one- sided. Color pale yellow ground, mostly overspread with rich, bright red, without suture. Stem medium or short, ina shallow depression. Flesh peach-blow white, radiating lines wavy, juicy, sweet, very rich, and high flavor, excellent, half or nearly tender. Pit medium to small. Season early in June, but hangs well. NAPOLEON BIGARREAU. Bigarreau Lauermann. Lauermann’s Herz Kirsche. Lauermann’s Kirsche. Holland Bigarreau ? _ Lauermann’s Grosse Kirsche. Clarke’s Superb. Clarke’s Bigarreau. The Napoleon Bigarreau is large, well-flavored, handsome, and productive. is Fruit of the largest size, very regu- : larly heart-shaped, a little inclining to oblong. Skin pale yellow, becoming amber in the shade, richly dotted and spotted with very deep red, and witha fine marbled dark crimson cheek. Flesh very firm (too much so), juicy, with an excellent flavor. Stalk very stout, short, and set in a narrow cavity. Ripens a few days after the Bigar- reau, about the first of July, and is a good and constant bearer. Good. The fruit is not so obtuse as the Bigarreau. Holland Bigarreau is so much like the above that we think it identical. Onto BrEaury. Bashi by Prof. Kirtland. Tree a vigorous grower, with a rather perenne head, and has proved so far a productive, faltiable kind. Fruit large, obtuse heart-shaped. Light ground, mostly covered with red. Flesh tender, brisk, juicy. Very good. Ripe about the middle of June. 19 Ohio Beauty. reat. ee 290 THE CHERRY. OSCEOLA. Originated with Prof. Kirtland. Moderate bearer and medium growth. Fruit above medium, heart-shaped. Color fine dark red, approaching to black. Flesh juicy, tender, sweet, and excellent. Very good. Ripe last of June. PontTrac. Originated with Prof. -Kirtland. Tree vigorous, round headed, upright spreading. Very productive. Valua- ble either for table or market pur- poses, ; Fruit large, obtuse heart-shaped. Sides compressed. Color dark pur- plish red, approaching to black when fully ripe. Flesh half tender, juicy, sweet, and agreeable. Very good. Season, last of June. Osceola. Rep JACKET. One of Prof. Kirtland’s seedlings. A free-growing, rather spreading, late, and productive variety. Very profitable for market, Fruit large, regular, obtuse heart-shaped. Color amber, mostly covered with light red. Flesh half tender, juicy, good but not rich flavor. Stalk long, slender, in a moderate basin. Ripe about the time of Downer’s Red. Rockport. Rockport Bigarreau. Raised by Dr. Kirtland, Cleveland, O. Tree vigorous, healthy, upright, forming a beautiful pyramidal head; a good bearer, and worthy of a place in every good collection. Fruit large, roundish obtuse heart-shaped. Color, when ful- ly ripe, a beautiful bright red, shaded with pale amber. Flesh rather firm, juicy, sweet, rich, with an excellent flavor. Very good or best. Ripens early in June, or just before Mayduke. THE CHERRY. 291 Red Jacket. Rockport. TOWNSEND. Tree a strong, vigorous grower, productive, and promises well. Raised by W. P.:Townsend, Lockport, N. Y. Fruit large, obtuse heart-shaped, high-shouldered, com- oressed. Suture distinct. Apex depressed. Stem long, somewhat slender, set in a broad, rather deep depression. Jolor light amber, mottled and shaded with carmine. Flesh most tender, juicy, rich, sprightly, refreshing flavor. Pit mall. Very good. Ripe last of June. TRADESCANT’S BLACK HEART. Elkhorn. Elkhorn of Maryland. Large Black Bigarreau. Tradescant’s. Bigarreau Gros Noir. Guigne Noir Tardive. Gross Schwarze Knoorpel. Kirsche mit Saftigem Fleisch. It is a European variety, but a tree, growing about forty years since in the garden of an inn in Maryland, attracted the notice of the late Wm. Prince, who propagated it under the name of Elkhorn, by which it was there known. The »ark is of a peculiarly gray color, and the growth quite vigorous, Bae Av. 3% 292 ; THE CHERRY. Fruit large, heart-shaped, with a very irregular or uneven surface. Skin deep black, glossy (before fully ripe, deep pur- ple, mottled with black). Stalk rather short, set in a pretty deep hollow. Flesh very solid and firm, dark purple, mode-— rately juicy. Good. Ripe first and second week in July. WHITE BIGARREAU. a White Ox-Heart. Ox-Heart. White Bigarreau. Harrison Heart? Large White Bigarreau. Turkey Bigarreau. Bigarreau blanc ? The White Bigarreau is inferior to the Bigarreau or Graf- fion in hardness, and in the’ circumstance that it is a very poor bearer while the tree is young, though it bears fine crops when it has arrived at from twelve to fifteen years’ growth. Growth upright. . Fruit of the largest size, heart-shaped, with a rather irreg- | ular outline, and a pretty distinct suture line on one side. Skin yellowish white, overspread with marbling of red. Flesh firm, but scarcely so much so as that of the Bigarreau, and when fully ripe half tender, and more luscious than the latter Cherry. Good to very good. It is very liable to crack after rain. Middle and last of June. CLASS II. DUKE AND MORELLO CHERRIES. ARcH DUKE. Griotte de Portugal. Late Arch Duke. Portugal Duke. Late Duke of some. Tree rather more vigorous and upright than the Mayduke, hardy and prolific. Fruit large, obtuse heart-shaped. Suture distinct on one side. Skin at first bright red, but becoming very dark when mature. Stalk an inch and a half long, slender, inserted in arather deep open cavity. Flesh light red, melting, juicy, rich subacid flavor. Very good. Ripe the first and second weeks in July. 4 THE CHERRY. 293 BELLE DE CHOISY. i< srise Doucette. Cerise de la Palembre. Ambrée 4 Gros Fruit, : _Ambrée de Choisy. Schéne von Choisy. Cerise 4 Noyau Tendre. - In our estimation, there is no Cherry for the dessert more delicious than the Belle de Choisy. It comes from the vil- lage of Choisy, near Paris, where it was raised in 1760. The habit of the tree is nearly that of the Mayduke, the leaves : dark, and the head upright. It is hardy, a moderate bearer. . Fruit round or slightly depressed. Skin very thin and translucent, showing a net-like texture of flesh beneath; in color, pale amber in the shade, but in the sun finely mottled with yellowish red—the fruit fully exposed becoming a bright -eornelian red. Flesh amber-colored, very tender and melt- ing, of a delicate sweet flavor. Stalk rather short, swollen at the upper end, Best. Middle of June, or directly after the Mayduke. BELLE MAGNIFIQUE. 4g _ Belle et Magnifique. Magnifique de Sceaux. Belle de Sceaux. Belle de Chatenay. Planchoury ? Tree hardy, moderately vigorous, productive, a beautiful and excellent late variety. Useful for culinary pur- poses, and good table fruit when pretty ripe. "Fruit large, roundish, inclining to heart-shape. Stalk long, slender, in an open medium cavity. Skin a fine bright red. Flesh juicy, tender, with a sprightly subacid flavor, one of the best of its class. Ripe middle of July till the middle of August. Belle Magnifique. IMPERATRICE EUGENIE. Fs Empress Eugénie. § A French Cherry of the Duke family, rather dwarf in habit, shoots pretty stout, very productive. * é 294 . THE CHERRY. Fruit large, roundish flattened. Skin rich dark red. Sue ture broad, shallow. Stalk rather short, in a deep cavity. Flesh reddish, tender, rich, juicy subacid. Vera good. Stone small. Middle of J eee KENTISH. Virginian May ? Common Red. Early Richmond. Pie Cherry. Kentish Red. Montmorency. Commune. Montmorency a longue queue. Muscat de Prague. —— Cherry Cluster sae ait De Kalb. May Cluster t of ‘Virginia. ) The true Kentish Cherry, an old European sort, better known here as the Early Richmond, is one of the most valuable of the acid Cher- ries. It begins to color about the 20th of May, and may then be used for tarts, while it will hang upon the tree, gradually growing larger, and losing its acidity, until the last of June, or in dry seasons even until July, when it becomes of-a rich, sprightly, and excellent acid flavor. The tree grows about eigh- teen feet high, with a roundish spreading head, is exceedingly pro- ductive, and is from its early ma- turity a very profitable market Horly Mich, fruit, being largely planted for this purpose. This kind is remarkable for the tenacity with which the stone adheres to the stalk. Advantage is taken of this to draw out the stones. The fruit is then exposed to the sun, and becomes one of the most excellent of all dried fruits. Fruit when it first reddens rather small, but when fully ripe, of medium size, round, or a little flattened; borne in pairs. Skin of a fine bright red, growing somewhat dark when fully ripe. Stalk an inch and a quarter long, rather stout, set in a pretty deep hollow. Flesh melting, juicy, and, at namnmeh of a sprightly rather rich acid flavor. Very good. THE CHERRY.» 295 Late DUKE. Anglaise Tardive. _ A very large and fine Duke Cherry, ripening later than the Mayduke, and therefore a very valuable sort for the dessert or for cooking. The tree is of vigorous growth for its class. Fruit large, flattened or obtuse heart-shaped. Color, when fully ripe, rich dark red (but at first white, mottled with ‘bright red). Stalk rather slender, inserted in a shallow hol- low. Flesh yellowish, tender, juicy, with a sprightly subacid flavor, not quite so sweet and rich as the Mayduke. Ripens gradually, and hangs on the tree from the middle of July till the 10th of August. - Late Duke. Louis Philippe. Louis PHILIPPE. From France. Tree upright spreading, habit between the Dukes and Morellos. Vigorous and very productive. Fruit large, roundish regular. Stalk rather short, stout, set in a broad, even, regular cavity, usually grows in clusters. Skin rich dark, almost purplish black red. Flesh red, tender, juicy, sprightly, mild acid. Stone small. Very good or best. Middle to last of July. . 296 THE CHERRY. MAYDUKE. Royale Hative. Early Duke. Cherry Duke of some. Large Mayduke. Cerise Guigne. Morris Duke. Conlarde. Morris’s Early Duke. De Hollande. Benham’s Fine Early Duke. D’ Espagne. Thompson’s Duke. Griotte Grosse Noire. Portugal Duke. Griotte d’Espagne of some. Buchanan’s Harly Duke. Griotte Précoce of some. Millet’s Late Heart Duke. This invaluable early Cherry is one of the most popular sorts in all countries, thriving almost 4; equally well in cold or warm climates. This, the Black Heart, and the Bigar- reau, are the most extensively diffused : ' of all the finer varieties in the United States. And among all the new variez ties none has been found to supplant the Mayduke. Before it is fit for table use, it is admirably adapted for cooking, and when fully ripe it is, per- haps, the richest of the subacid Cher- ries. In the gardens here we have noticed a peculiar habit of this tree of producing very frequently some branches which ripen much later than the others, thus protracting for a long time the period in which its fruit is in use. The Mayduke is remarkable for its upright, or, as itis called, fas- tigiate head, especially while the tree is young, in distinction to other sorts, which produce many lateral branches. Fruit roundish or obtuse heart-shaped, growing in clusters. Skin at first ofa lively red, but when fully ripe of a rich dark red. Flesh reddish, tender, and melting, very juicy, and at maturity rich and excellent in flavor. This fruit is most fre- quently picked while it is yet red, and partially acid, and be- fore it attains its proper color or flavor. It begins to color, about New York, in favorable seasons, the last of May, and ripens during the first half of June. Mayduke is said to be a corruption of Médoc, the province in France where this variety (the type of all the class now called Dukes) is believed to have originated. Mayduke. . More to. Milan. English Morello. Cerise du Nord. Large Morello. Griotte Ordinaire du Nord. Dutch Morello. September Weichsel Grosse. Ronald’s Large Morello. The Morello is a fine fruit. Its name is said to be derived THE CHERRY. 297 from the dark purple color of its juice, which resembles _ that of the Morus or Mulberry. It is highly valuable for all kinds of preserves, and is an agreeable addition to a dessert. Fruit of pretty large size, round or slightly obtuse heart- shaped. Skin dark red, becoming nearly black when fully ripe. Flesh dark purplish red, tender , Juicy, and of a pleasant subacid flavor when quite mature. Ripe 20th of July. The Common Morello of this country is a smaller variety _ of the foregoing, and a little darker in color. Little esteemed. ReEINE HorTENSE. Monstrueuse de Bavay. Belle de Bavay. Lemercier. Seize 4 la Livre. French origin, of Dukehabit. Tree a healthy and hand- some grower, productive, and a very desirable variety. Fruit very large, roundish elongated. Skin a bright lively red, somewhat marbled and mottled. Suture distinctly marked by a line without any depres- sion. Flesh tender, juicy, very slightly subacid and delicious, best of its season. Ripe from the middle to the last of July. Vait’s Aucust DUKE. A very late Cherry, of the Duke class. Originated with Henry Vail, Esq., Troy, N. Y. Tree very produc- tive, and of vigorous growth. Fruit large, obtuse heart-shaped. Stalk medium, in rather deep but nar- row cavity. Skin rich, bright red on the shaded side, and of a lively corne- lian red in the sun. Flesh tender, sub- acid, much like the Mayduke in flavor. Very good. Ripe the last week in _ July, and the first week or two in Au- gust. Reine Hortense, 298 THE CURRANT. CHAPTER XIV. THE CURRANT. Ribes rubrum, Lin. Grossulacee, of botanists. Groseillier commun, of the French; Die Johannisbeere, German ; Albesseboom, Dutch; Ribes rosso, Italian; and Grosella, Spanish. Tur name Currant is said to be derived from the resem- blance in the fruit to the little Corinth grapes or raisins, which, under the name of Currants, are sold in a dried state in such quantities by grocers; the latter word being only a corruption of Corinth, and the fruit of this little grape being familiarly known as such, long before the common currants were cultivated. ’ The Curxant is a native of Britain and the north of Europe, and is, therefore, an exceedingly hardy fruit-bearing shrub, seldom growing more than three or four feet high. The fruit of the original wild species is small and very sour, but the large garden sorts produced by cultivation, and for which we are chiefly indebted to the Dutch gardeners, are large, and of a more agreeable subacid flavor. The Black Currant .(Ribes nigrum) is a distinct species, with larger leaves, and coarser growth, and which, in the whole plant, has a strong odor, disagreeable, at first, to many persons. Uses. The cooling acid flavor of the Currant is relished by most people, in moderate quantities, and the larger varieties make also a pretty appearance on the table. Before fully ripe, currants are stewed for tarts, like green gooseberries, and are frequently employed along with cherries or other fruits in the same way; but the chief value of this fruit is for making currant jelly, an indispensable accompaniment to many dishes. Currant shrub, made from the fruit in the same manner as lemonade, is a popular summer drink in many parts of the country, and corresponds to the well-known Paris beverage, eaw de groseilles. A sweet wine of very plea- sant taste is made from their expressed juice, which is very popular among farmers, but which we hope to see displaced by that afforded by grapes,—which every one may make with less cost and trouble, and which is infinitely more wholesome, because it requires less additions, of any kind, to the pure juice. The fruit of the Black Currant is liked by some persons in THE CURRANT. 298 , but it is chiefly used for making a jam, or jelly, much Bralued as a domestic remedy for sore throats. _ The season when Currants are in perfection is midsummer, but it may be prolonged until October by covering the ‘bushes with mats, or sheltering them otherwise from the sun. _ PROPAGATION AND CuLTURE. Nothing is easier of culture than the Currant, as it grows and bears well in any tolerable garden soil. To propagate it, it is only necessary to plant in the autumn, or early in the spring, slips or cuttings, a foot long, in the open garden, where they will root with the greatest facility. The Currant should never be allowed to produce suckers, and, in order to insure against this, the superfluous eyes or buds should be taken out before planting it, as has been directed under the head of Cuttings. When ‘the plants are placed where they are finally to remain, they should always be kept in the form of trees—that is to say, with single stems, and heads branching out a few inches from ~ the ground. The after treatment is of the simplest kind; thinning out the superfluous wood every spring is all that is required here. Those who desire berries of an extra large Size stop, or pinch out, the ends of all the strong growing shoots about the middle of June, when the fruit is two-thirds grown. This forces the plant to expend all its strength in enlarging and maturing the fruit. And we may add to this, that it is better not to continue the cultivation of currant- _ trees after they have borne more than six or eight years, as finer fruit will be obtained, with less trouble, from young plants, which are so easily raised. For field culture many prefer to grow them from suckers, but when this mode is adopted, care should be taken to thin out the oldest branches annually, and dig in old manure about the roots. InsEcTs AND DisEAses. Within a few years the Currant and Gooseberry have been affected by the ravages of an in- sect described by Dr. Asa Fitch, in his reports to the New York State Agricultural Society, under the name of Abrazis ribearva. 'The moths are of a dull nankeen yellow, and make their appearance in June—-depositing their eggs upon the leaves. These soon change to small worms, and rapidly eat up the foliage. The best remedy yet known is, to dust thoroughly with powdered white hellebore. The Currant-borer, Prenocerus supernatatus, is another insect that sometimes creates damage by boring its way through the centre of young shoots and thus destroying them. By examining the young shoots in winter, such as are injured or contain the worm will be found of a brown color or shri- yelled. Cutting away soon checks them. * 4 . 4q ms 300 _THE CURRANT. There are, nominally, many sorts of Currants, but the following sorts comprise all at present known worthy of cul-— tivation. ; CLASS I. RED AND WHITE CURRANTS. CHERRY. A strong-growing variety, with stout, erect, short-jointed shoots. Leaves large, thick, and dark green. Not any more productive than other Currants, but a valuable one for market on account of its size. Fruit of the very largest size. Bunches short. Berries deep red, and rather more acid than Red Dutch. La H AtTIve. Hative de Bertin. A variety from France. Plant vigorous, foliage not as large as the cherry. Fruit large, dark red. Bunches medium length, tapering. In quality about equal to Red Dutch. , LA VERSAILLAISE. Macrocarpa. Caucase. Fertile d’Angers. . Imperial Red. A variety from France. A very vigorous grower, with large, coarse foliage, productive. Fruit of the largest size, dark red. Bunches resembling Cherry Currant, but occasionally longer. We have received this Currant under the various names above given, but have been unable to discover any difference. — There may be distinct sorts under these names, but we have failed to obtain them. Rep DutcuH. Large Red Dutch. - lLarge-Bunched Red, New Red Dutch. Morgan’s Red, Groseillier Rouge a Gros Fruit. An old, well-known sort, thrifty, upright’ growth, very pro- ductive. Fruit large, deep red, rich acid flavor, with clusters two or three inches long. THE CURRANT. 301 Se VICTORIA. -. May’s Victoria. Baby Castle. Houghton Castle. Goliath. Red Grape. Wilmot’s Red Grape. A very excellent, rather late sort, with very long bunches _of bright red fruit, and is an acquisition to this class of fruits. _ Berries as large as Red Dutch. Bunches rather longer, of a brighter red, growth more slow, spreading, and very produc- tive. Will hang on the bushes sonie two weeks longer than most Currants. Wuite DutcH. New White Dutch. Reeve’s White. Dana’s New White ? White Crystal. Morgan’s White. | White Leghorn. White Clinton. White Antwerp. This is precisely similar to the Red Dutch in habit, but the fruit is larger, with rather shorter bunches, of a fine yel- lowish white color, with a very transparent skin. It is con- siderably less acid than the Red Currants, and is therefore much preferred for the table. It is also a few days earlier. Very productive. WHITE GRAPE. Imperial White. Imperial Blanc. Bunches moderately long. Berries very large, whitish yellow, sweet and good. Very productive. Branches more horizontal than White Dutch, and less vigorous. WHITE PROVENCE. A strong, upright growing variety, leaves often silvery edged. ’ Fruit yellowish white. Bunch short, tapering. Not as productive or profitable as White Grape. CLASS II. BLACK CURRANTS. Briack NAPLES. The Black Naples is a beautiful fruit, the finest and largest of all black Currants, its berries often measuring nearly three- fourths of an inch in diameter. Its leaves and blossoms ap- pear earlier than those of the Common Black, but the fruit is later, and the clusters, as well as the berries, are larger and more numerous. : 302 THE CRANBERRY. Common BLaAck. Black English. Casis. The common Black English Currant is well known. The berries are quite black, less than half an inch in diameter, and borne in clusters of four or five berries. ORNAMENTAL VARIETIES. There are several very orna- mental species of Currant, among which we may here allude to the Missouri Currant (/tibes Aureum), brought by Lewis and Clarke from the Rocky Mountains, which is now very common in our gardens, and generally admired for its very fragrant yellow blossoms. Its oval blue berries, which are produced in great abundance, are relished by some per- sons. But there is a Large-Hruited Missouri Currant, a variety of this, which bears berries of the size of the Black Naples, and also some with yellow fruit of large size, almost equalling small cherries. The Rep FLowerine Currant (/?. sanguineum) is a very beautiful shrub from the western coast of America, with foliage somewhat like that of the Common Black, but which bears very charming clusters of large light crimson blossoms in April. There are several other varieties, as R. sanguineum, fl. pl., R. sanguineum atro-purpurea, and R. Gordoni. They are not quite hardy enough to stand our winters without pro- tection, but at the South will make a valuable addition to their shrubbery. CHAPTER XV. THE CRANBERRY. Oxycoccus, Arb. Brit. Hricacew, of botanists. Airelle, of the French; Die Moosebeere, German ; Veen bessen, Dutch ; Ossicocco, Italian. THE Cranberry is a familiar trailing shrub, growing wild in swampy, sandy meadows and mossy bogs in the northern portions of both hemispheres, and produces a round, red, acid - fruit. Our native species ( O. macrocarpus), s0 common in the swamps of New England, and on the borders of our inland lakes, as to form quite an article of commerce, is much the largest and finest species; the European Cranberry (0. pa- lustris) being much smaller in its growth, and producing THE CRANBERRY. 303 _ fruit inferior in size and quality. Also the Russian (0. viri- _ dis), a medium-sized variety. Of the O. macrocarpus there are three varieties :—The _ Bell-shaped,” which is the largest and most valued, of a very dark, bright red color. The “ Cherry,” two kinds, large and small; the large one the best, of a round form, a fine dark red berry, nearly or quite equal to the Bell-shaped ; and the Bugle, Oval, or Egg-shaped, two kinds, large and small, not so high-colored as the Bell and Cherry—not so much prized, but still a fine variety. The value of the common Cranberry for tarts, preserves, -and other culinary uses, is well known, and in portions of the country where it does not naturally grow, or is not abun- dantly produced, it is quite worth while to attempt its culture. _ Although, naturally, it grows mostly in mossy wet land, yet it may be easily cultivated in beds of peat soil, made in any rather moist situation; and if a third of old thoroughly de- cayed manure is added to the peat, the berries will be much larger and of more agreeable flavor than the wild ones. A square of the size of twenty feet, planted in this way, will _ yield three or four bushels: annually—quite sufficient for a family. The plants are easily procured, and are generally taken up like squares of sod or turf, and planted two or three feet apart, when they quickly cover the whole beds. In some parts of New England, low and coarse meadows, of no value, have been drained and turned to very profitable account by planting them with this fruit. In New Jersey, on Long Island, and elsewhere, large: tracts of light sandy soils have been planted to Cranberries, and grown with profit and success. The Cranberry grows freely in light soils, but it is necessary to cover the surface, after ploughing, a depth of several inches, with clean sand. The average product is from eighty to one hundred bushels of cranberries, and the care they require after the land is once prepared and planted is scarcely any at all, except in gathering. Some of the farms in Massachusetts yield large crops, partly from natural growth, and partly from cultivated plantations. The Cran- berry grows wild in the greatest abundance on the sandy low necks near Barnstable, and an annual Cranberry festival is made of the gathering of the fruit, which is done by the mass of the population, who turn out on the day appointed by the authorities, and make a general gathering with their cran- _ berry rakes, a certain portion of the crop belonging, and be- ing delivered, to the town. A laborer will gather about thirty bushels of the fruit in a _ day with a cranberry rake. 304 THE FIG. CHAPTER XVI. THE FIG. Ficus Carica, L. Arb. Brit. Urticacee, of botanists; Figuier, of the French; Feigenbaum, German; Fico, Italian ; Higuera, Spanish. Tuts celebrated fruit-tree, whose history is as ancient as that of the world, belongs properly to a warm climate, though it may be raised in the open air in the Middle States, with proper care. In its native countries, Asia and Africa, near the seacoast — it forms a low tree, twenty feet in height, with spreading branches, and large, deeply lobed, rough leaves. It is com- pletely naturalized in the South of Europe, where its cultiva- tion is one of the most important occupations of the fruit- grower. The fruit of the Fig-tree is remarkable for making its ap- pearance, growing, and ripening, without being preceded by any apparent blossom. The latter, however, is concealed in the interior of a fleshy receptacle which is called, and finally becomes, the fruit. The flavor of the fig is exceedingly sweet and luscious, so much so as not to be agreeable to many per- sons when tasted for the first time; but, like most fruits of this kind, it becomes a great favorite with all after a short trial, and is really one of the most agreeable, wholesome, and nutritious. kinds of food. It has always, indeed, been the favorite fruit of warm countries, and the ideal of earthly happiness and content, as typified in the Bible, consists in sitting under one’s own fig-tree. Its cultivation was carried to great perfection among the ancient Romans, who had more than twenty varieties in their gardens. But the Athenians seem to have prided themselves most on their figs, and even made a law forbidding any to be exported from Attica. Smuggling, however, seems to have been carried on in those days, and a curious little piece of etymological history is connected with the fig. The informers against those who broke this law were called sukophantat, from two words in the Greek, meaning the “discoverers of figs.” And as their power appears also to have been used for malicious purposes, thence arose our word sycophant. The fig was first. introduced from Italy about 1548, by Cardinal re and to this country about 1790, by Wm. Hamilton, Sq. _Propacation. This tree is very readily increased by cut- tings taken off in the month of March, and planted in a light THE FIG. 305 soil i in a hot-bed, when they will make very strong plants the me season. Or they may be planted in a shady border in the open air, quite early in April, with tolerable ‘success. In either case the cuttings should be made eight ‘or ten inches long, of the last year’s shoots, with about half an inch of the old or previous year’s wood left at the base of each. Soit anpD CutturE.. The best soil for the fig is one mo- derately deep, and neither too moist nor dry, as in the for- mer case the plant is but too apt to run to coarse wood, and in the latter, to drop its fruit before it is fully ripe. A mel- low calcareous loam is the best soil in this climate—and marl, or mild lime in compost, the most suitable manure. As in the Middle States this tree is not hardy enough to be allowed to grow as a standard, it is the policy of the culti- vator to keep it in alow and shr ub-like form, near the ground, that it may be easily covered in winter. The great difficulty of this mode of training, with us, has been that the coarse and over-luxuriant growth of the branches, when kept down, is so great as to render the tree unfruitful, or to rob the fruit of its due share of nourishment. Happily, the system of root- pruning, recently found so beneficial with some other trees, is in this climate most perfectly adapted to the fig. Short- jointed wood, and only moderate vigor of growth, are well- known accompaniments of fruitfulness in this tree; ; and there is no means by which firm, well-ripened, short-jointed wood is so easily obtained as by an annual pruning of the roots—cutting off all that project more than half the length of the branches. In this way the fig-tree may be kept in that rich and somewhat strong soil necessary to enable it to hold its fruit, and ripen it of the largest size, without that coarse- ness of growth which usually happens in such soil, and but too frequently renders the tree barren. ‘The mode of performing root-pruning we have already described, but we may add here that the operation should be performed on the fig early in November. When this mode is adopted but little pruning will be necessary, beyond that of keeping the plant in a some- what low and regular shape, shortening-in the branches occa- sionally, and taking out old and decaying wood. In winter the branches of the fig must be bent down to the ground, and fastened with hooked pegs, and covered with three or four inches of soil, as in protecting the foreign grape. This covering should be removed as soon as the spring is well settled. Below Philadelphia, a covering of straw or branches of ever-greens is sufficient—and south of Virginia the fig is easy of culture asa hardy standard tree. Two crops are usually produced in a year by this tree: the . ad 306 THE FIG. first, which ripens here in midsummer, and is borne on the previous season’s shoots ; and the second, which is yielded by © - the young shoots of this summer, and which rarely ripens— well in the Middle States. It is, therefore, a highly advan- tageous practice to rub off all the young figs of this second crop after midsummer, as soon as they are formed. The con- sequence of this is to retain all the organizable matter in the tree, and to form new embryo figs where these are rubbed off, which then ripen the next season as the first crop. RIPenInG THE Fruit. In an unfavorable soil or climate, the ripening of the fig is undoubtedly rendered more certain and speedy by touching the eye of the fruit with a little oil. This is very commonly practised in many districts of France. ‘“‘ At Argenteuil,” says Loudon, ‘“ the maturity of the latest figs is hastened by putting a single drop of oil into the eye of each fruit. This is done by a woman, who has a vial of oil suspended from her waist, and a piece of hollow rye straw in her hand. This she dips into the oil, and afterwards into the eye of the fig.” We have ourselves frequenly tried the experiment of touch- ing the end of the fig with the finger dipped in oil, and have always found the fruits so treated to ripen much more certainly and speedily, and swell to a larger size than those left un- touched. There are forty-two varieties enumerated in the last edition of the London Horticultural Society’s Catalogue. Few of these have, however, been introduced into this country, and a very fewsorts will comprise all that is most desirable and excellent in this fruit. The following selection includes those most suitable for our soil and climate. Fruit nearly all ripen in August. CLASS I. RED, BROWN, OR PURPLE. Biack GENOA. The fruit of this Fig is long obovate, that portion next the stalk being very slender. Skin dark purple, becoming nearly black, and covered with a purple bloom. Pulp bright red, flavor excellent. Habit of the tree moderately strong. Biack IscHia. Early Forcing. Blue Ischia. One of the most fruitful sorts, and pretty hardy. THE FIG. 307 | _ Fruit of medium size, roundish, a little flattened at the apex. Skin dark violet, becoming almost black when fully ‘ripe. Flesh deep red, and of very sweet, luscious flavor. : Brown IscHIA. Chestnut. Chestnut-colored Ischia. A good variety, with, however, a rather thin skin, render- ing it liable to crack or burst open when fully ripe. It is hardy, of good habit, and a very excellent bearer. Fruit of medium size, roundish obovate. Skin light or chestnut brown. Pulp purple, very sweet and excellent. Brown TURKEY. Brown Italian. Large Blue. Italian. Brown Naples. Murrey. Lee’s Perpetual. This is undoubtedly one of the very best for this country, and for open air culture, as it is perhaps the very hardiest, and one of the most regular and abundant bearers. Fruit large, oblong or pyriform. Skin dark brown, covered with a thick blue bloom. Flesh red, and of very delicious flavor. BRUNSWICK. Madonna. Hanover. Brown Hamburg. Black Naples. Clementine. Bayswater. Red. One of the largest and finest purple Figs, well adapted for hardy culture. Fruit of the largest size, pyriform in shape, with an oblique apex. Eye considerably sunk. Stalk short and thick, of a fine violet brown in the sun, dotted with small pale brown specks, and, on the shaded side, pale greenish yellow. Flesh reddish brown, slightly pink near the centre, and somewhat transparent. Flavor rich and excellent. The only fault of this variety for open air culture is, that it is rather too strong in its growth, not being so easily protected in winter as more dwarfish sorts.” Matra. Small Brown. A small, but very rich Fig, which will often hang on the tree until it begins to shrivel, and becomes “a fine sweet- meat.” Fruit much compressed at the apex, and very much nar- 308 THE FIG. rowed in towards the stalk. Skin light brown. Pulp pale brown, and of a sweet, rich flavor. Ripens later than the foregoing, about the last of August. SmaLL Brown IscuHia. A very hardy sort, which, in tolerably warm places south of Philadelphia, will make a small standard tree in the open air, bearing pretty good crops, that ripen about the first of September. 7 Fruit small, pyriform, with a very short footstalk, Skin light brown. Pulp pale purple, of high flavor. Leaves more entire than those of the common Fig. CLASS IT. FRUIT WHITE, GREEN, OR YELLOW. MARSEILLES, White Marseilles. Ford’s Seedling. White Naples. - White Standard. Pocock. Figue Blanche. A very favorite sort for forcing and raising under glass, but which does not succeed so well as the Brown Turkey and the Ischias for open culture. Fruit small, roundish obovate, slightly ribbed. Skin near- ly white, with a little yellowish green remaining. Flesh white, rather dry, but sweet and rich. NERIIL. A fruit rather smaller and longer than the Marseilles, and which, from a mingling of slight acid, is one of the most ex- quisite in its flavor. . Fruit small, roundish obovate. Skin pale greenish yellow. Pulp red. Flavor at once delicate and rich. This is a very favorite variety, according to Loudon, “ the richest fig known in Britain.” PREGUSSATA. A sort lately introduced from the Ionian Isles into England. It is tolerably hardy, quite productive, and succeeds admirably under glass. Fruit of medium size, roundish, a good deal flattened. Skin purplish brown in the shade, dark brown in the sun. Pulp deep red, with a luscious, high flavor. Seeds unusually small. Ripens gradually, in succession. Bia - THE GOOSEBERRY. 309 Wuite Iscuta. Green Ischia. A very small Fig, but one of the hardiest of the light-colored ones. Fruit about an inch in diameter, roundish obovate. Skin pale yellowish green, very thin, and, when fully ripe, the darker-colored pulp appears through it. Pulp purplish, and high flavored. A moderate grower and good bearer. CHAPTER XVII. THE GOOSEBERRY. Ribes Grossularia, Arb. Brit. Grossulacew, of botanists. Grosedlier, of the French ; Stachelbeerstrauch, German ; Uva Spino, Italian ; Grosella, Spanish. THE Gooseberry of our gardens is a native of the north of Europe, our native species not having much improved by garden culture. This low prickly shrub, which in its wild state bears small round or oval fruit, about half an inch in diameter, and weighing one-fourth of an ounce, has been so greatly im- proved by the system of successive reproduction from the seed, and high culture by British gardeners, that it now bears fruit nearly or quite two inches in diameter, and weighing an ounce and a half. Lancashire, in England, is the meridian of the gooseberry, and to the Lancashire weavers, who seem to have taken it as a hobby, we are indebted for nearly all the sur- prisingly large sorts of modern date. Their annual shows ex- hibit this fruit in its greatest perfection, and a GOOSEBERRY Book is published at Manchester every year, giving a list of all the prize sorts, etc. Indeed the climate of England seems, from its moistness and coolness, more perfectly fitted than any other to the growth of this fruit. Under our more clear and hot suns, however, the best varieties of English sorts do not succeed well, suffering from mildew of the fruit and foliage in nearly every location. A few varieties of the English sorts, and some few sorts of American origin, succeed, and their growth near large cities is considered quite profit- able. Uses. This fruit is, in the first place, a very important one in its green state, being in high estimation for pies, tarts, and puddings, coming into use earlier than any other. The 310 THE GOOSEBERRY. earliest use made of it appears to have been as a sauce with green goose, whence the name goose-berry. In its ripe state it is a very agreeable table fruit, and in this country, follow- ing the season of cherries, it is always most acceptable. Un- ripe gooseberries are bottled in water for winter use (placing the bottles, nearly filled, a few moments in boiling water, afterwards corking and sealing them, and burying them in a cool cellar, with their necks downward). They are also canned, the same as with cherries, peaches, and other fruits. As a luxury for the poor, Mr. Loudon considers this the most valuable of all fruits, “since it can be grown in less space, in more unfavorable circumstances, and brought sooner into bearing than any other.” PropaGation. Gooseberry plants should only be raised from cuttings. Néw varieties are of course raised from seed, and the production of new American varieties of large size and fine quality affords a field of occupation which we should rejoice to see abundantly filled. In preparing cuttings select the strongest and straightest young shoots of the current year, at the end of October (or very early in the ensuing spring) ; cut out all the buds that © you intend to go below the ground (to prevent future suckers), and plant the cuttings in a deep rich soil, on the north side of a fence, or In some shaded border. The cuttings should be inserted six inches deep, and from three to six or eight inches should remain above the ground. The soil should be pressed very firmly about the cuttings, and, in the case of autumn planting, the cuttings should be inserted into the ground Jevel with the upper buds, and then covered with a mulch of coarse manure, to be taken away in the following spring, when they should be examined, and the earth pressed to render it firm again, should the cutting have been raised by severe frost. After they have become well rooted— generally in a year’s time—they may be transplanted to the borders, where they are finally to remain. Cuttivation. The Gooseberry in our climate is very impa- tient of drought, and we have uniformly found that the best soil for it is a deep strong loam; or at least whatever may be the soil, and it will grow in a great variety, it should always be deepy—if not naturally so, it should be made deep by trench- ing and manuring. It is the most common error to plant this fruit shrub under the branches of other trees for the sake of their shade—as it always render the fruit inferior in size and flavor, and more likely to become mouldy.. On the con- trary, we would always advise planting in an open border, as, if the soil is sufficiently deep, the plants will not sutfer from THE GOOSEBERRY. Sit Iryness, and should it unfortunately be of a dry nature, it may be rendered less injurious by covering the ground under the plants with straw or litter. In any case a rich soil is necessary, and as the Gooseberry is fond of ou, a pretty heavy top-dressing should be dug in every _ year around bearing plants. For a later crop a few bushes ‘may be set on the north side of a fence or wall. 5 For the Gooseberry, reguiar and pretty liberal pruning is 7 Mbsolutely necessary. Of course no suckers should be allowed to grow. In November the winter pruning should be per- formed. The leaves now being off, it is easy to see what portion of the new as well as old wood may be taken away; and we will here remark that it is quite impossible _ to obtain fine gooseberries here, or anywhere, without a very thorough thinning out of the branches. As a general rule, it may safely be said that one-half of the head, including old and young branches (more especially the former, as the best fruit is borne on the young wood), should now be taken out, leaving a proper distribution of shoots throughout the bush, the head being sufficiently thinned to admit freely the light and air. An additional pruning is, in England, performed in June, which consists in stopping the growth of long shoots _by pinching out the extremities and thinning out superfluous branches; but if the annual pruning is properly performed _ this will not be found necessary, except to obtain fruit of ex- _traordinary size. We do not think that this fruit shrub can be said to bear © well for more than half a dozen years successively, when grown in the single stem or tree form. In large plantations of acres, and where cultivation is given by means of the horse and plough, the system of growing in the bush form is by many considered most profitable ; and when so done, all that is requisite, from year to year, for many years, is to cut away dead wood, head back vigorous shoots, and keep the form open. A succession of young plants should be kept up by striking some cuttings every season. Varieties. The number of these is almost endless, new ones being produced by the prize-growers every year. The last edition of the London Horticultural Society’s Catalogue _ enumerates 149 sorts considered worthy of notice, and Lind- ley’s Guide to the Orchard gives a list of more than seven hundred prize sorts. It is almost needless to say that many of these very closely resemble each other, and that a small number of them will comprise all the most valuable. __ The sorts bearing fruit of medium size are generally more highly flavored than the very large ones. We have selected 312 THE GOOSEBERRY. a sufficient number of the most valuable for all practi purposes. I. Red Gooseberries. BoarpDMAN’S BritisH Crown. Fruit very large, roundish, hairy, handsome and good; branches spreading. CuampaGne. A fine old variety, of very rich flavor. Fruit small, roundish oblong, surface hairy, pulp clear; branches of very upright growth. Caprer’s Top Sawyer. Fruit large, roundish, pale red, hairy; rather late; flavor very good; branches drooping. . Farrow’s Roaring Lion. An immense berry, and hangs late. - Fruit oblong, smooth; flavor excellent; branches drooping. HarrsHorn’s LANCASHIRE Lap. Fruit large, roundish, dark red, hairy ; flavor very good; branches erect. Keren’s SEEDLING. Fruit of medium size, oblong, hairy ; flavor first-rate; branches drooping. arly and productive. Leicu’s RiFLEMAN. Fruit large, roundish, hairy; flavor first-rate; branches erect. MEeELLING’s Crown Bos. Fruit large, oblong, hairy; flavor first-rate ; branches spreading. Miss Boxtp. Fruit of medium size, roundish, surface downy ; flavor excellent ; branches spreading. Rep Warrineton. Fruit large, roundish oblong, hairy ; flavor first-rate ; branches drooping. IT. Yellow Gooseberries. Buerpsitu’s Duckwine. Fruit large and late, obovate, smooth ; flavor good ; branches erect. Caprer’s Bunker Hitz. Fruit large, roundish, smooth ; flavor good; branches spreading. Gorton’s Viper. Fruit large, obovate, smooth; flavor good; branches drooping. Hitt’s GotpEn Gourp. Fruit large, oblong, hairy ; flavor good; branches drocping. Part’s GOLDEN Fiecce. Fruit large, oval, hairy; flavor first-rate ; branches spreading. PropHet’s Rockwoop. Fruit large and early, roundish, hairy ; flavor good; branches erect. YELLOW CHAMPAGNE. Fruit small, roundish, hairy; flavor first-rate ; branches erect. YELLow Batt. Fruit of middle size, roundish, smooth ; flavor first-rate ; branches erect. THE GOOSEBERRY. ole ITI, Green Gooseberries. Corzer’s Jotry AnciER. Fruit large and late, oblong, downy; flavor first-rate; branches erect. Berry’s GREENWOOD. Fruit large, oblong, smooth; flavor good; branches drooping. _ Earty Green Hairy (or Green Gascoigne). Fruit small and early, round, hairy ; flavor excellent; branches spreading. _ Epwarp’s Jotty Tar. Fruit large, obovate, smooth; flavor first-rate ; branches drooping. _ Guenton GREEN. Fruit of middle size, oblong, hairy ; flavor excellent ; branches drooping. GREEN WaLNnuT. Fruit middle size, obovate, smooth; flavor first-rate ; branches spreading. HEPBURN GREEN Prouiric. Fruit of middle size, roundish, hairy ; flavor first-rate ; branches erect. Massey’s Heart oF Oak. Fruit large, oblong, smooth; flavor first-rate; branches drooping. Parkinson’s LaureL. Fruit large, obovate, downy; flavor first-rate ; branches erect. PITMASTON GREEN GAGE. Fruit small, and hangs long, obovate, smooth; flavor rich and excellent; branches erect. WainMAan’s GREEN OcEAN. Fruit very large, oblong, smooth ; flavor tolerably good; branches drooping. IV. White Gooseberries. CLewortH’s WuitTE Lion. Fruit large, and hangs late, obovate, downy; flavor first-rate; branches drooping. CROMPTON SHEBA QUEEN. Fruit large, obovate, downy ; flavor first-rate ; branches erect. Coox’s Wuite Eacir. Fruit large, obovate, smooth. Flavor first-rate. Branches erect. Caprer’s Bonny Lass. Fruit large, oblong, hairy. Flavor good. Branches spreading. Haprey’s Lapy or tHe Manor. Fruit large, roundish, oblong, hairy. Flavor good. Branches erect. SAUNDERS CHESHIRE Lass. Fruit large and very early, oblong,downy. Flavor excellent. Branches erect. Woopwarp’s WuiTEsmiTH. Fruit large, roundish oblong, downy. Flavor first-rate. Branches erect. WELLINGTON’s Guory. Fruit large, rather oval. Very downy. Skin quite thin. Flavor excellent. Branches erect. Waite Honey. Fruit of middle size, roundish oblong, smooth. Flavor excellent. Branches erect. Taytor’s Bricut Venus. Fruit of middle size, hangs a long time, obovate, hairy. Flavor first-rate. Branches erect. ee 314 THE GOOSEBERRY. The following list of selected sorts, from one hundred vari- eties, is oie a ed by Thomas Rivers, Sawbridgeworth, Eng- land :— RED GOOSEBERRIES. Atlas, late. Huntsman, early. Prince Albert, early. Kcho, late. Hopley’s Companion. Prince Regent, early. Guido, very large. Overall, late. Young Wonderful. WHITE GOOSEBERRIES. Freedom. Ostrich, early. Smiling Beauty. Lady Delamere. Queen Caroline. Riley’s Tallyho. GREEN GOOSEBERRIES. Conquering Hero,late. Elijah, early. Favorite. Husbandman, late. Green River, late. Independent. Jolly Cutler, late. Keepsake. Profit, late. Riley’s. Thumper, very late. Wistastoa Hero, early. YELLOW GOOSEBERRIES. Banks Dublin. Husbandman, late. Scorpion, early. Broom Girl. Marigold, early. Sovereign, early. Britton. Pilot, early. Teazer, late, AMERICAN VARIETIES. DOownING. A seedling of Houghton, originated at Newburgh, N. Y. Upright vigorous growing plant, very productive. Fruit somewhat larger than Houghton, roundish oval, whitish green with the rib veins distinct. Skin smooth. Flesh rather soft, juicy, very good. Excellent for family use. Hopsgs’ SEEDLING. A variety claimed to have originated by O. J. Hobbs, of _ Randolph, Pa. It is light pale green, roundish, slightly oval, smooth. Flesh medium firmness. A good keeper, and nearly one-half larger than Houghton’s. HovuGuton’s SEEDLING. Originated with Abel Houghton, Lynn, Mass. as 15 37 THE GRAPE. Bunch medium to large, often shouldered, compact. Berries large, slightly oval. Skin rather thin, deep black, with a thick blue bloom. Flesh tender, juicy, free from pulp, sweet. Ripens soon after Hartford Prolific. LENOIR. This Grape takes its name from Lenoir Co., N. C. It has been confounded with Black July, but is distinct, as shown in foliage. The foliage of this has lobed leaves. Bunch medium, compact, shouldered. Berry small, round, dark, almost black. Flesh tender, vinous, juicy, sweet. A good variety South, but too late in ripening for the North. MARTHA. White Concord. Raised by Samuel Miller, Bluffton, Mo. The habit of the vine is much like Concord, but it has not yet been tested, as we think, sufficiently to decide on its productiveness. Bunches medium, not very compact, shouldered. Berry large, roundish, greenish yellow, with a bloom. Flesh simi- lar to Concord, perhaps a little sweeter. Skin thin, slightly foxy, buttery, with a slight pulp. A promising new sort, ripening a few days earlier than Concord. MASSASOIT. Rogers’ No. 3. Raised by E. 8. Rogers, of Salem, Mass. Vine moderately vigorous, productive, early. Bunch medium, rather loose, short, shouldered. Berry large, round, claret red. Flesh tender, juicy. Ripens before Concord. MAXATAWNEY. Originated at Eagleville, Montgomery Co., Pa., in 1844. Vine healthy, vigorous, hardy, and productive. Requires a warm situation at the North, but Southwest proves one of the finest White Grapes. Bunch medium, not genrally shouldered, somewhat loose, occasionally compact. Berries medium, roundish oval, green- ' ish white, with an amber tint when ripe. Flesh tender, not pulpy, very sweet and delicious. Ripens last of September. MERRIMACK. ‘Rogers’ No, 19. Raised by E. S. Rogers, of Salem, Mass. Vine very vigor- ous, very productive. THE GRAPE. Be Bunch rather large, short, and broad, compact. Berry , large, round, black, with a slight bloom. Flesh tender nearly Martha. to the centre, juicy, sweet, and very much like the Wilder, and ripens at the same time. 23 354 | THE GRAPE. Mottled. Mot?rtrLeD. A seedling grown by Charles Carpenter, Kelly Island, O. Vine hardy, very short jointed. A profuse bearer, ripening with Delaware. It will hang a long time after ripe, and keeps unusually well. THE GRAPE. 355 Bunch medium, slightly shouldered, close, compact. Berries round, medium size, maroon red, with spots that when held to the light give it a mottled appearance, hence its name. Flesh tender. Pulp small. Juice sweet, rich, vinous, abun- - dant. Norton’s VIRGINIA. Norton’s Seedling. A variety introduced by Dr. D. N. Norton, of Richmond, Va. It is a most productive Grape in garden or vineyard, bearing very large crops (especially at the South, where many kinds rot) in all seasons. It is valued for making a red wine. Bunch medium, shouldered, somewhat compact. Berries small, round. Skin thin, dark purple. Flesh tender, with a brisk, rather rough flavor. Ripens with Catawba. ONONDAGA. Originated in Fayetteville, Onondaga Co., N.Y., with Lewis Hueber, from a cross between Diana and Delaware. Bunches about the size and form of Diana, compact. Berry medium, amber color when ripe. Flesh delicate, sweet, rich, without any of the native aroma. MRipens with Delaware. OTHELLO. Canadian Hamburgh. Arnold’s No. 1. Canadian Hybrid. Raised in 1859, by Charles Arnold, Canada West. A good, strong grower and very productive. Leaves deeply lobed, smooth. | Bunches large, shouldered, compact. Berries large, round. Skin thin, black, blue bloom. Flesh solid, crisp, free from pulp, juicy, sprightly. Ripens with Delaware. REBECCA. Originated in the garden of E. M. Peake, of Hudson, N. Y. Vine moderately vigorous, a nice amateur Grape. Succeeds finely in some localities. Bunches medium, very compact, rarely shouldered. Berries of full medium size, roundish oval, strongly adhering to the peduncle. Color light green in the shade, auburn or golden 356 THE GRAPE. in the sun, and covered with a light bloom, considerably trans- lucent. Flesh of some consistence, juicy, sweet, and delicious, with a perceptible native perfume, but very agreeable. Ripens with Isabella, and keeps well. THE GRAPE. 357 eee ] 4 . ' * aa if. J \ , 7 a << es > . . -] i ae = is ‘ » +s ’ - aa THE GRAPE. 357 Ricketts’ No. 1. 858 THE GEAPE, sj Ricketts’ No. 1. This new promising grape originated with James H. Rick- etts, of Newburgh, N. Y., and is a hybrid between Israella and Muscat Hamburgh. Tt has as yet only been grown on the grounds of the originator, where it so far has proved healthy, hardy, and vigorous, with the thermometer the past winter 10° below zero. Bunch large, sometimes shouldered, compact. Berry large, oval, black, covered with a blue bloom. Flesh quite firm, and yet tender, breaking, juicy, sweet, rich, with a sprightly flavor. Ripens soon after the Concord. St. GENEVIEVE. Rulander. Amoureux, Red Elben. An old Southern variety, and valuable in the South and Southwest. Vine vigorous, short-jointed, does not succeed North. Bunch medium to small, sometimes shouldered, compact. Berry small, roundish oval, dark purple or black, thick bloom, tender, juicy, sweet, slightly vinous, and rich at the South, where it ripens last of July. SALEM. Rogers’ No. 22. Raised by E. 8. Rogers, of Salem, Mass. Vine healthy, vigorous, and productive. We have not fruited it sufficient to express a decided opinion of it, more than it promises well. Bunch large, short, and broad, compact.. Berry large, round, a shade or two darker in color than Catawba. Flesh tender, juicy, nearly free from pulp, sweet, aromatic, and well-flavored. Ripens soon after Delaware. , SCUPPERNONG, Bull or Bullet. Roanoke. Vitis Vulpina. American Muscadine. Vitis rotundifolia. The Scuppernong Grape is a very distinct Southern species, found growing wild, from Virginia to Florida, and climbing the tops of the tallest trees. It is easily known from évery other Grape by the small size of its leaves, which are seldom over two or three inches in diameter, and by their being glossy and smooth on both the under and upper surfaces. These leaves are roundish and coarsely serrated, and the young shoots are slender; the old wood is smooth, and not shaggy, like that of most vines. THE GRAPE. 359 Salem. 360 THE GRAPE. We have made several trials with the Scuppernong Grape, but find it quite too tender for a Northern climate, being killed to the ground by our winters. At the South it is a very hardy, productive, and excellent wine grape. The White and Black Scuppernong scarcely differ, except in the color of the fruit. The tendrils of each correspond in hue with the fruit. Bunches small, loose, seldom composed of more than six berries. Berries round, large. Skin thick, light green in the white, dark red in the black variety. Flesh quite pulpy, except when very thoroughly ripe, juicy, and sweet, but with a strong musky scent and flavor. SECRETARY. Originated with James H. Ricketts, of Newburgh, N. Y. It is a hybrid between Clinton and Muscat Hamburgh, and is yet young, and has not been fully tested, but promises well. The vine is vigorous, healthy, and so far has proved hardy. Bunch medium, compact. Berry medium, round, black, blue bloom. Flesh rather firm, breaking, tender, juicy, sweet, slightly vinous and rich. MRipens about the time of the Del- aware. SENASQUA. This new grape was raised by Stephen Underhill, of Croton Point, N. Y., and is a hybrid between Concord and Black Prince. The vine is vigorous and hardy like the Concord, and the fruit is similar to Black Prince and of very fine quality ; but in consequence of its thin skin and compact- ness of bunch the fruit is sometimes apt to crack, especially in wet weather. Bunch large, often shouldered, very compact. Berry large, round. Skin deep black, with a thick blue bloom. Flesh quite firm, but tender, breaking, juicy, sweet, rich, slightly vinous. Ripens about the time of Concord, or soon after. TELEGRAPH. Christine. This variety was found in a yard near Philadelphia, Pa. A hardy and vigorous vine. Fruit of fair quality, ripening early or about with Hartford Prolific. Bunch above medium to large, compact. Berry large, round, black. Flesh juicy, with some pulp, similar in qual- ity to Hartford Prolific. THE GRAPE. 361 Walter. : § 3 ‘ 362 THE GRAPE. Wilder, oo THE MELON. 363 W ALTER. Originated with A. J. Caywood, Poughkeepsie, N. Y., from seed of Delaware crossed with Diana. The vine is vigorous and has produced good crops annually with the originator, and is of excellent quality. It is said by those who are experi- menting with it that it will make a first-class of American wine. Bunch medium, shouldered, moderately compact. Berries medium or above, round, light red. Flesh juicy, sweet, rich, not quite tender at the centre. Ripens about with Concord. WILDER. Rogers’ No. 4. Raised by E. 8. Rogers, of Salem, Mass. Vine vigorous, very productive. This is one of the best of Rogers’ seedlings, adheres well. The bunch keeps well after it is gathered, and is a promising variety for market. Bunch large, compact, shouldered, sometimes double- shouldered. Berry very large, round, black, slight bloom. Flesh tender nearly to the centre, juicy, sweet, rich, slightly aromatic. Ripens about the time of Concord. CHAPTER XIX. THE MELON. Cucumis Melo, L. Cucurbitacee, of botanists. Melon, of the French ; Melona, German; Méeon, Dutch; Melone, Italian, and Melon, Spanish. ’ Tue Melon (or Muskmelon) is the richest and most luscious of all herbaceous fruits. The plant which bears this fruit is a trailing annual, supposed to bea native of Persia, but which has been so long in cultivation in all warm climates that it is quite doubtful which is its native country: The climate of the Middle and Southern States is remark- ably favorable for it—indeed far more so than that of Eng- land, France, or any of the temperate portions of Europe. Consequently Melons are raised as field crops by market gardeners, and in the month of August the finest citrons or green-fleshed Melons may be seen in all the markets of the States in immense quantities. Warm dry soils are peculiarly favorable to the growth of Melons, and even at low prices 364 THE MELON. the product is so large that this crop is one of the most prof- — itable. ; CutturE. The culture of the Melon is very easy in all except the most northern portions of the United States. Early in May a piece of rich, light soil is selected, well manured, and thoroughly dug or prepared by deep ploughing and harrowing. Hills are then marked out, six feet apart each way. The hills are prepared by digging a foot deep and two feet across, which are filled half full of good, well-rotted, manure. Uponthe latter are thrown three or four inches of soil, and both manure and soil are then well mixed together. More soil, well pulverized, is now thrown over the top, so as to complete the hill, making it three inches higher than the surface. Upon this plant eight or ten grains of seed, cover- ing them about half an inch deep. When the plants have made too rough leaves, thin them so as to leave but two or three to each hill. Draw the earth nicely around the base of the plants with the hoe. In case the striped bug ( Galereuaca vittala) attack the plants, which it often does, the best remedy is to hand-pick them early in the morning and then draw earth up even with the base of the leaves. The cucumber flea-beetle is kept off by dusting the vines early in the morning, daily, for a period, while they are yet moist with dew, using either dry fine soil, soot, or plaster. As soon as the runners show -the first blossom-buds, stop them by pinching out the bud at the extremities. This will cause an increased production of lateral shoots, and add to the size of the fruit. Nothing more is necessary but to keep the surface free from weeds, and to stir the soil lightly with the hoe, in field culture. In gardens, thinning the fruit, and placing bits of slate or blackened shingels under each fruit, improve its size and flavor. To retain a fine sort of Melon in perfection, it should be grown at some distance from any other sort, or even from any of the cucumber family, otherwise the seeds of the next generation of fruit will be spoiled by the mixture of the pollen. Varieties. A large number of varieties are enumerated, but many of these do not succeed without extra care, which ’ their quality is not found to repay. Indeed what is popu- larly known as the Citron Melon, one of the finest of the green-fleshed class, is the greatest favorite with all American gardeners. It is high-flavored, uniformly good, very produc- tive, and in all respects adapted to the climate. Melons have become so intermingled during the past ten or fifteen years that it is almost impossible at this time to classify them, as was once done. As before said, however, — ey THE WATER-MELON. 365 _ the Citron or Fine Netted, being types of the Green-Fleshed, are among the highest flavored and most delicate. ALLEN’s SUPERB. A variety of the Nutmeg, a trifle larger than the old Nut- meg, round, considerably netted. Flesh green, and sweet. Esteemed as profitable for market growing. GREEN CITRON. This is much the finest Melon for general culture. Fruit rather small, roundish, flattened at the end, regular- ly ribbed and thickly netted. Skin deep green, becoming pale greenish yellow at maturity. Rind moderately thick. Flesh green, firm, rich, and high-flavored. Ripens pretty early and bears a long time. ed Ot he Oe ee _ NuTMEG. _ An old variety, often seen impure, but when in perfection _ very melting and excellent. Fruit large, roundish oval. Skin very thickly netted, pale green, slightly but distinctly ribbed. Rindrather thin. Flesh pale green, very melting, sweet and good, with a high musky : flavor. Medium season. WHITE JAPAN. Comparatively new. Originally from Japan. Fruit small to medium, ribbed, sometimes slightly netted, color creamy white. Flesh thick, juicy, sweet, and well fla- vored. Besides the foregoing there are Winter Melons from the South of Europe, very commonly cultivated in Spain, which, if suspended in a dry room, may be kept till winter. The _ GREEN, VALENCIA, and the DampsuHa are the three principal sorts; they are oval, skin netted, flesh white, sugary, and - good. CHAPTER XX. THE WATER-MELON. Cucurbita citrullus, L. Cucurbitacee, of botanists. _ Pasteur, of the French; Wasser Melone, German; Cocomero, Italian. Tue Water-melon is a very popular and generally cultivated fruit in this country. The vine is a training annual of the 366 THE WATER-MELON. most vigorous growth, and the fruit is very large, smooth, and green, with a red or yellow core. Though far inferior to the Melon in richness, its abundant cooling juice renders it very grateful and refreshing in our hot midsummer days. Immense fields of the Water-melon are raised, and their culture is very easy throughout all the Middle and Southern States. The cultivation of the Water-melon is precisely similar to that of the Melon, except that the hills must be eight feet apart. The finest crops we have ever seen were grown upon old pieces of rich meadow land, the sod well turned under with the plough at the last of April, and the melons planted at once. The following are its best varieties :— BauGH. Received from Kentucky. Fruit large, long oval, pale green. Flesh red, nearly solid, juicy, sweet. Rind thin. Rather early. Seeds reddish. — BRADFORD. Originated in South Carolina. Fruit large, oblong. Skin usually dark green, with gray longitudinal stripes, mottled and streaked with green. Rind half an inch thick. Flesh red to the centre, with a fine su- gary flavor, of the best quality. CAROLINA. The large common variety. Fruit very large, oblong. Skin dark green and white marbled. Rind thick. Flesh deep red, hollow at the centre, sweet and good. Seeds large, black. There is also a sub-variety, with pale yellow flesh and white seeds. CLARENDON. Origin, Clarendon District, South Carolina. Large, oblong. Skin mottled gray, with dark green longi- tudinal stripes. Rind half an inch thick. Flesh scarlet to the centre, with a sugary and exquisite flavor, ‘‘ best” quality. Seeds yellow, with a black stripe around the edge, and from one to three black spots on each side; the form and number corresponding on the two sides. CITRON WATER-MELON. This is a small, round, pale green, marbled sort, ripening late, and esteemed by many for preserving. ee ee THE MULBERRY. 367 IMPERIAL. A remarkably fine-flavored and very productive sort, from the Mediterranean. Keeps a long time after it is ripe. Fruit of medium size, nearly round. Skin pale green and white, marbled. Rind remarkably thin. Flesh solid to the centre, light red, crisp, rich, and acne flavored. Seeds quite small, ‘reddish brown. MountTAIn SWEET. Aimilar to the above, except it often has a mammelonne neck, Flesh rather more solid, and of excellent flavor. This is grown extensively for the markets, ORANGE. Peculiar for the division of its flesh from the rind, medium size, roundish oval, light green, with shades of darker green. Rind half an inch thick. Flesh red, not very solid, of good quality, but not equal to Mountain Sweet and Imperial. RAVENSCROFT. Origin, South Carolina. Large, oblong, dark green, faintly striped, and marked with lighter green. Rind half an inch thick. Flesh red to the centre, with a delicious sugary flavor, of the best quality. Seeds cream color, having a brown stripe around the edge. CHAPTER XXTI. THE MULBERRY. Morus, Tourn. Urticacee, of botanists. Miurier, of the French; Maulbeerbaum, German ; Moro, Italian; Mord, Spanish, THE Mulberry is a hardy, deciduous fruit-tree, but little cultivated in this country, though it is really a very consider- able acquisition to our list of summer fruits, and every garden of considerable size ought to contain one or two trees. The fruit ripens in July, very soon after the season of cherries. It is rarely picked from the trees, as it falls as soon as ripe, and it is therefore the custom to keep the surface below it in short turf, and the fruit is picked from the clean grass. Or, if the | surface is dug ground, it may be sown thickly with cress seed, 368 THE MULBERRY. six weeks previously to the ripening of the fruit, which will form a temporary carpet of soft verdure. The Brack Mutzerry, or English Mulberry (Morus nigra, L.), is a very celebrated old fruit-tree, originally from Asia, more or less commonly cultivated in all parts of Europe, but yet quite rare in this country. Its growth is slow, and it sel- dom attains a height of more than twelve or fifteen feet, form- ing a low, branching tree, with lobed leaves, but it is very long-lived, and there is a specimen in England, at the seat of the Duke of Northumberland, 300 years old. In this coun- try it is scarcely hardy enough north of New York, except in sheltered situations. An occasional extreme cold winter kills them; they are also subject to canker and die off. The fruit is incomparably larger and finer than that of the Red Mulberry, being an inch and a half long, and nearly an inch across—black, and of a delicious flavor. EvERBEARING. Originated here from seed of the Multi- caulis. Tree very vigorous and very productive, an estimable variety, and surpassed by none except the Black English, and possesses the same rich subacid flavor. It continues in bear- ing a long time. Fruit cylindric, one and a quarter of an inch long, and nearly half an inch in diameter. Color maroon, or an intense blue black at full maturity. Flesh juicy, rich, sugary, witha sprightly vinous flavor. Huick’s Everbearing, from Kentucky, is similar to the above. JoHNSON, a seedling from Ohio. Fruit very large, oblong cylindric; blackish color, subacid, and of mild, agreeable flavor. Growth of the wood strong and irregular. Leaves uncom- monly large. Tue Rep Mutperry (Morus rubra, L.) is a native species, more or less common in our woods, with large, rough, heart- shaped or lobed leaves. The fruit is about an inch long, and very pleasant and palatable, though much inferior to the Black English. It bears transplanting well, or is easily raised from seed, and may, undoubtedly, be greatly improved by repeated reproduction in this way. As it forms a large orna- mental tree, with a fine spreading head, forty feet high, it is well deserving a place on the lawn, or near the house, in ornamental plantations. There are many varieties of the White Mulberry, commonly cultivated for silk, but which produce fruit of no value. The best soil for the Mulberry is a rich, deep, sandy loam. The tree requires little or no pruning and is of very easy culture. It is usually propagated by cuttings, three feet long, planted in the spring, half their depth in the groun1; cut-f tings made of pieces of the roots will also send up shoots andf, become plants. THE NECTARINE. 369 CHAPTER XXII. THE NECTARINE. Persica vulgaris (v.) Levis, Dec. Rosaceae, of botanists. Tue Nectarine is only a variety of the peach with a smooth skin (Péche lisse, or Brugnon, of the French). In its growth, habit, and general appearance, it is impossible to distinguish it from the.peach-tree. The fruit, however, is rather smaller, _perfectiy smooth, without down, and is one of the most wax- like and exquisite of all productions for the dessert. In flavor it is perhaps scarcely so rich as the finest peach, but it has gnore piquancy, partaking of the noyau or peach-lear flavor. The Nectarine is known in Northern India, where it is called moondla aroo (smooth peach). It appears to be only a distinct, accidental variety of the peach, and this is rendered quite certain since there are several well-known examples on record of both peaches and nectarines having been produced on the same branch—thus showing a disposition to return to the natural form. WNectarines, however, usually produce -nectarines again on sowing the seeds; but they also occasion- ally produce peaches. The Boston Nectarine originated from a peach-stone. : The Nectarine appears a little more shy of bearing in this country than the peach, but this arises almost always from the destruction of the crop of fruit by the curculio, the de- stroyer of all smooth-skinned stone fruit in sandy soils. It is quite hardy here wherever the peach will thrive, though it will not generally bear large and fine fruit, unless the branches are shortened-in annually, as we have fully directed for the peach-tree. With this easy system of pruning, good crops are readily obtained wherever the curculio is not very prevalent. The culture of the nectarine is in all respects precisely similar to that of the peach, and its habits are also completely the same. VARIETIES. The same characters are used as in deseribing peaches, for which the reader is referred to that part. ALBERT. A variety raised by Thomas Rivers, of Sawbridgeworth, England. It is one of the finest of Nectarines, but requires a warm location and soil to ripen it well. 24 370 THE NECTARINE. Leaves with reniform glands. Flowers large. : Fruit large, round. Skin greenish white, with a pale red { cheek. Flesh pale red next the stone, juicy, melting, brisk, — vinous. Separates freely from the stone. Season middle of ; August. Boston. Lewis's. Perkins’ Seedling. This American seedling was raised from a peach-stone by Mr. T. Lewis, of Boston. The fruit, though not of high flavor, is excellent, the tree very hardy and productive, and one of the best for general standard culture. Leaves with globose glands. Flowers small. Fruit large and handsome, roundish oval. Skin bright yellow, with very deep red cheek, shaded off by a slight mot- tling of red. Flesh yellow to the stone (which is small and pointed), sweet, though not rich, with a pleasant and peculiar flavor. Separates from the stone. Ripe first of September. DownrTON. The Downton is a seedling raised by Mr. Knight. It is in quality, appearance, and season, an intermediate variety be- tween the Violette Hative and the Elruge, ripening a few days earlier than the latter. Leaves with reniform glands. Flowers small. Fruit large, roundish oval. Skin pale green, with a deep violet redcheek. Flesh pale green, slightly red at the stone; melting, rich, and very good. Separates from the stone. Ripens about the 25th of August. Duc pu TELLIER’s. Duc Tilliers. Duke de Tilley. Duc de Tello. Du Tilly’s A very exce¥ient Nectarine, considerably resembling the Elruge, but a much greater bearer. Leaves with reniform glands. Flowers small. Fruit rather large, roundish oblong, being slightly narrowed at the top, and broad at the base or stalk. Skin pale green, with a marbled purplish-red cheek. Flesh greenish white, pale red at the stone, melting, juicy, sweet, and good. Sepa- rates from the stone. Last of August. EARLY NEWINGTON. Early Black Newington. Lucombe’s Black. New Dark Newington. Lucombe’s Seedling. New Early Newington. Early Black. Black. The Early Newington is one of the best of clingstone Nec- THE NECTARINE. BYE tarines. It is not only a richer flavored fruit than the old Newington, but it is larger, dark-colored, and earlier. Leaves serrated, without glands. Flowers large. Fruit large, roundish ovate, a little enlarged on one side of the sature, and terminating with an acute swollen point at the top. Skin pale green in its ground, but nearly covered with bright red, much marbled and mottled with very dark red, and coated with athin bloom. Flesh greenish white, but deep red at the stone, juicy, sugary, rich, and very excel- lent. Beginning of September. ELRUGE. Common Elruge Anderson’s. Claremont. Temple’s. Oatlands. Peterborough. Spring Grove. The Elruge is everywhere esteemed as one of the very finest Nectarines. It is an English variety which has been a good while cultivated, and, with the Violette Hative, is considered indispensable in every collection. In this coun- ary, when the young wood is annually shortened-in, it bears good crops on standard trees, which ripen finely. Without this precaution, like almost all other Nectarines, the fruit is small, poor, and ripens imperfectly. Leaves with reniform glands. Flowers small. Fruit of medium size, roundish oval, the suture slight ex- cept at the top, where it is distinctly marked. Skin with a pale-green ground, but when fully exposed it is nearly cov- ered with deep violet, or blood-red, dotted with minute brownish specks. Flesh pale green to the stone, or slightly stained there with pale red; melting, very juicy, with a rich high flavor. Stone oval, rough, of a pale color. Sepa- rates fromthe stone. Last of August and beginning of Sep- tember. HARDWICKE. Hardwicke’s Seedling. Was raised at Hardwicke House, in Suffolk, England, and : has the reputation of being “ one of the best and hardiest of _Nectarines, anda very excellent bearer.” Leaves with glo- 4 : / ? . bose glands. | Fruit- very large, roundish, inclining to oval, and resem- bling the Elruge. Skin pale green, with a deep violet red cheek, Flesh pale green, slightly marked with red at the stone, juicy, melting, rich, andhigh-flavored. End of August. Freestone. 372 THE NECTARINE. »Hunt’s Tawny. Hunt’s Large Tawny. Hunt’s Karly Tawny. This is the best very early N ectarine. Itisa very distinct - ’ sort, with serrated leaves, and was originated in England — . about fifty years ago. It is worthy of general cultivation, as it is not only early but hardy, and an abundant bearer. Leaves serrated, without glands. Flowers small. Fruit nearly of medium size, roundish ovate, being con- siderably narrowed at the top, where there is a prominent swollen point; and the fruit is slightly enlarged on one side of the suture. Skin pale orange, with a dark-red cheek, mottled with numerous russety specks. Flesh deep orange, juicy, melting, rich, and very good. Separates from the stone. It ripens from the 5th to the 15th of August. New WHITE. Neat’s White. Flanders. Cowdray White. Emerton’s New White. Large White. The New White is a fine light-skinned variety. Leaves with reniform glands. Flowers large. Fruit rather large, nearly round. Skin white, with occa- sionally a slight tinge of red when exposed. Flesh white, tender, very juicy, with a rich, vinous flavor. The stone is small. Separates freely. Ripens early in September. PITMASTON ORANGE. William’s Orange. William’s Seedling. The Pitmaston Orange, which is considered the best yellow- fleshed nectarine, was raised in 1816 by John Williams, of Pitmaston, near Worcester, England. The tree is vigorous. Leaves with globose glands. Flowers large. Fruit large, roundish ovate, the base (towards the stalk) being broad, and the top narrow, and ending in an acute swollen point. Skin rich orange yellow, with a dark brown- ish-red cheek, streaked at the union of the the two colors. Flesh deep yellow, but red at the stone ; melting, juicy, rich, sweet, and of excellent flavor. The stone is rather small, separates freely. Ripens middle and last of August. Rep Roman. Old Roman. Brugnon Violette Musquée. Roman. Brugnon Musquée. The Red Roman is a very old European variety, having been enumerated by Parkinson in 1629. It is one of the THE NECTARINE. 3%3 chest and best of clingstone Nectarines. The tree healthy ‘and productive. Leaves with reniform glands. Flowers large. Fruit large, roundish, a little flattened at the top. Skin greenish yellow, with a brownish, muddy red cheek, which is “Somewhat rough, and marked with brown russety specks. Flesh firm, greenish yellow, and deep red at the stone, juicy, with a rich, high vinous flavor. Ripening early in September. ; ; | Rivers’ ORANGE. i New variety, produced by Thomas Rivers, England, from seed of Pitmaston Orange. It is described as much resem- bling its parent, but higher flavored, and ripening a week or ‘so later. The tree is a great bearer, robust, and hardy. Leaves with uniform glands. Flowers large. STANWICK. A new late variety. At the South, probably, it will prove an acquisition. It was grown in England from a stone brought from Syria, and is descrized in the Journal of the London Horticultura! Society as above medium size, roundish oval, slightly heart shaped at base. Skin pale greenish white, shaded into dee} rich violet in the sun. Flesh white, tender, juicy, rich, sugary, and without the slightest trace of prussic acid flavor. VICTORIA. Raised by Thomas Rivers, Sawbridgeworth, England, from seed of Violette Hative fertilized by Stanwick. Fruit large, roundish, flattened at top. Skin greenish yel- low, crimson on the sunny side. Flesh rich, sweet, one of the best. Glands reniform. Flowers small. Middle of August. New. VIOLETTE HATIVE. Early Violet. Petite Violette Hative. Violet. Brugnon Hatif. Early Brugnon. Violette Angervilliéres. Brugnon Red at the Stone. Violette Musquée. Hampton Court. Lord Selsey’s Elruge. Large Scarlet. Violet Red at the Stone. New Scarlet. Violet Musk. Aromatic. _ The Violette Hative, or Early Violet Nectarine, everywhere takes the highest rank among Nectarines. It is of delicious flavor, fine appearance, hardy, and, productive. Externally the fruit is easily confounded with that of the Elruge, but it fit + 374 | NUTS. is readily distinguished by its dark-colored stone, and thal deep red flesh surrounding it. The fruit is usually rather darker colored. It is of French origin, and has been long cultivated. Leaves with reniform glands. Flowersrather small, _ Fruit rather large, roundish, narrowed slightly at the top, 4 where it is also marked with a shallow suture. Skin pale — yellowish green in the shade, but when exposed nearly cover- — ed with dark purplish red, mottled with pale-brown dots. — Fiesh whitish, but much rayed with red at the stone. The latter is roundish, the furrows not deep, and the surface red- dish brown. ‘The flesh is melting, juicy, rich, and very hit flavored. It ripens about the last of August. The VioLeTTE Grosse (Thomp.) resembles the foregoing in leaves and flowers, and general appearance. The fruit is, however, larger, but not so richly flavored. CHAPTER XXIII. NUTS. THE CuestNut (Castanea vesca, W.; Chataignier, of the French; Hastanienbaum, German; Castagno, Italian) is one of our loftiest forest-trees, common in most parts of the United States and Europe, and bearing excellent Nuts. The foreign variety best known in this country is the Spanish Chestnut, with fruit nearly as large as that of the Horse-Chestnut, and which is excellent when boiled or roasted. It thrives very well here, but is not quite hardy to the north or east of this. One or two English varieties have been produced, of consider- able excellence, among which the Downton is considered the best. The French cultivate a dozen or more varieties of greater or less excellence, but though some of them have been introduced, we have not yet fairly tested them in this country. The Curinquarin, or Dwarf Chestnut, common in some parts of the Middle and Southern States, is a dwarf species of the chestnut, usually growing not more than six to ten feet high, and bearing fruit of half the size of the common chestnut, with the same flavor. It is worth a place in a small fruit-garden as a curiosity. All the chestnuts are very easily cultivated in any good, light soil, and may be propagated by grafting and by sowing the seeds. THe European Watnut (Juglans regia, L.; Noyer, of the French; Walnussbawm, German; Voce, Italian ; ; and : NUTS. 375 | Nogal, Spanish), better known here as the Madeira Nut, is ~~" -a fine lofty growing tree, with a handsome spreading head, and bearing crops of large and excellent nuts, enclosed like _ those of our native black walnut in a simple husk. It stands foyer ade fe _ the winter very well here, and to the south of this it would undoubtedly be a profitable fruit to plant for the market. The fruit in a green state is very highly esteemed for pick- ‘ling, and the great quantities of the ripe nuts annually im- ported and sold here, prove the estimation in which they are _ held for the table. There are several varieties reputed to be ~ of rather finer quality, which, however, have not displaced the original species, even in the gardens of Europe, and have not yet borne fruit here. This tree is usually propagated by the seed, and trans- planted from the nurseries when from three to six feet high. But it may also be grafted, with due care, on the common hickory-nut. A number of distinct varieties have been pro- duced from seed and perpetuated by grafting. Among them the following are regarded as of the most value :— DwarF PROLIFIC. Karly-Bearing. Fertile. Precocious. This is a dwarf-growing and very early bearing variety, very desirable for small fruit-gardens, as it may in our North- ern States be easily protected in winter. The trees com- mence bearing when not more than three fect high, and, like the common walnut, it reproduces itself nearly always from seed. THIN-SHELLED. A Coque Tendre. This is an oblong-shaped nut with a tender shell, well filled, one of the best. The Finzert (Voisetie, of the French; Haselstaude, Ger- man; Avellano, Spanish) is an improved variety of the com- mon hazel-nut of the woods of Europe ( Corylus avellana, L.). The fruit is three or four times as large as that of our com-. mon hazel-nut, and from its size and excellent flavor is ad- mired for the dessert. The old Spanish filbert, common in many of our gardens, is a worthless, nearly barren variety ; but we have found the better English sorts productive and excellent in this climate, and at least a few plants of them should have a place in all our gardens. They are generally raised from layers, made in the spring, but they may also be grafted readily on the common haze]-nut, or the Spanish nut. When planted out they should not be permitted to sucker, S70 NUTS. and should be kept in the form of bushes with low heads, branching out about two feet from the ground, and they © should be annually pruned somewhat like the gooseberry, so — as to preserve a rather thin, open head, shortening back the — { extremities of the young shoots one-half, every spring. | The following are the best filberts known :-— Cosrorp. Nut large, oblong. Husk hairy. Shell re- — markably thin, and kernel of excellent flavor. A good bearer. FrizziteD. Easily known by its handsome, deeply cut husk. Nut of medium size, oval, compressed. Husk hairy. Shell thick. Kernel sweet and good. LamBert (Kentish Cob, Filbert Cob). This is perhaps the best of all the nuts, some of them being an inch or more in length. Husk nearly smooth. Nut large, oblong, and somewhat compressed. Shell pretty thick, of a brown color. Kernel full and rich. A great bearer. Prarson’s Prouiric (Dwarf Prolific, Nottingham Pro- lific). Nut medium size, obtusely ovate. Shell rather thick. Kernel full. Puree Fitpert (Purple-leaved). This is an ornamental shrub, as well as productive of excellent fruit. Its fruit is much like the Red Filbert, but the foliage is of a deep pur- ple or red color. NoRTHAMPTONSHIRE ProuiFic. Ripens early. Nut of medium size, oblong. Husk hairy. Shell thick. Rep Fivsert. Easily known from other sorts by the crimson skin of the kernel. Fruit of medium size, ovate. Shell thick. Kernel with a peculiar, excellent flavor. Waite Fitsert. Resembles the last, but with a light yellow or white skin. The tree is also quite bushy. Nuts ovate. Husk long and tubular. The English generally call those varieties with long husks, jilberts (full-beards), and those with short husks, simply nuts. The Hicxory-Nur (Corya alba), or shell-bark, the Black Walnut (Juglans nigra), and the Butternut (J. cinerea), are native nut-bearing trees, common in our forests, and too well known to need description here. There are occasionally found the woods accidental varieties of the shell-bark hickory of much larger size and finer flavor than the common species, which are highly worthy of cultivation, as we confess, to our own taste, this nut is much superior to the European walnut. There is indeed no doubt that, with a little care in repro- duction by seed, the shell-bark may be trebled in size, and greatly improved in flavor. THE OLIVE. — STE CHAPTER XXIV. THE OLIVE. Olea Europea, L. ; Oleine, of botanists. Olivier, of the French; Ochibaum, German ; Ulivo, Italian; Olivo, Spanish, _ Tue Olive, which, as Loudon justly remarks, furnishes, in its invaluable oil, the cream and butter of Spain and Italy, will undoubtedly one day be largely cultivated in our South- ern States. The uses and value of the olive-oil are still comparatively unknown in this country. In the South of Europe it is more _ valuable than bread, as, to say nothing of its wholesomeness, it enters into every kind of cookery, and renders so large a quantity of vegetable food fit for use. A few olive-trees will serve for the support of an entire family, who would starve on what could otherwise be raised on the same surface of soil; and dry crevices of rocks, and almost otherwise barren soils _ in the deserts, when planted with this tree, become flourishing and valuable places of habitation. The olive is a native of the temperate sea-coast ridges of Asia and Africa; but it has, time out of mind, been cultiva- ted in the South of Europe. It is a low evergreen tree, scarcely twenty feet high, its head spreading, and clothed _ with stiff, narrow, bluish-green leaves. Its dark green or black fruit is oval, the hard fleshy pulp enclosing a stone. In a pickled state the fruit is highly esteemed. The pickles are made by steeping the unripe olives in lye-water, after which they are washed and bottled in salt and water, to which is often added fennel, or some kind of spice. The oil is made by crushing the fruit to a paste, pressing it through a coarse hempen bag into hot water, from the surface of which the oil is skimmed off. The best oil is made from the pulp alone: when the stone also is crushed, it is inferior. ; PROPAGATION AND CULTURE. A very common mode of _ propagating the olive: in Italy is by means of the wovoli (little eggs). These are knots or tumors, which form in con- siderable numbers on the bark of the trunk, and are easily detached by girdling them with a pen-knife, the mother-plant suffering no injnry. They are planted in the soil like bulbs, an inch or so deep, when they take root and form new trees, It is also propagated by cuttings and seeds. The seedlings form the strongest and thriftiest trees; they are frequently some months in vegétating, and should therefore be buried an inch deep in the soil as soon as ripe, a Oe PO te ee ren T ae 378 THE OLIVE. The wild American olive (Olea Americana, L.) or Devil- — wood, a tree that grows more or less abundantly as far north © as Virginia, will undoubtedly prove a good stock on which to ingraft the European olive. It is of a hardier habit, and, / though worthless itself, may become valuable in this way. The olive-tree commences bearing five or six years after being planted. Its ordinary crop is fifteen or twenty pounds of oil per annum, and the regularity of its crop, as well as/— the great age to which it lives, renders an olive Siena one of the most valuable in the world. With respect to its — longevity we may remark, that there is a celebrated planta- tion near Terni, in Italy, more than five miles in extent, which, there is every reason for believing, has existed since the time of Pliny. The Olive is not a very tender tree. It will thrive farther north than the orange. The very best sites for it are lime- stone ridges, and dry, crumbling, limestone rocky regions always produce the finest oil. The tree, however, thrives most luxuriantly in deep, rich, clayey loams, which should be rendered more suitable by using air-slaked lime as manure. It requires comparatively little pruning or care when a plan- tation is once fairly established. VaRIETIES. There are numberless varieties enumerated in the French catalogues, but only a few of them are worth the attention of any but the curious collector. The common European Olive is, on the whole, much the best for general cultivation, yielding the most certain and abundant crops. The sub-variety most cultivated in France is the Lone- LEAVED OLIVE (Olea, e. longifolia), with larger and longer leaves ; the fruit nearly of the same size as that of the com- mon olive. The favorite sort in Spain is the BrRoaD-LEAVED OLIVE (Olea e. latifolia). Its fruit is nearly double the size of the common Olive, and yields an abundance of oil, but the latter is so strong in flavor as to be more relished by the Spaniards than by strangers. The Oxivier A Fruit Arronpi (Olea spherica, N. Duh.) is a hardy French variety, which, in a moist, rich soil, yields most abundant crops of fine oil. The Outvier PicHouine (Olea oblonga, N. Duh.) yields the fruit most esteemed for pickling. It grows quite readily in any tolerable soil, and is one of the hardiest varieties. The Oxivier PLEUREUR ( Qlea eranimorpha, N. Duh.), or Weeping Olive, is one of the largest and finest trees. Its branches are pendent, its fruit excellent, and the oil pure and abundant. It isa very hardy sort, and grows best in damp valleys. THE ORANGE FAMILY. 379 CHAPTER XXV. THE ORANGE FAMILY. Citrus, L. Aurantiacee, of botanists. Tue Orange family includes the common orange {Citrus ‘aurantium); the Lemon (C. limonum); the Lime (C. limetta); the Shaddock (C. decwmana); and the Citron (C. medica); all different species, with the same general habit. _ The Orange, a native of Asia, is the most attractive and beautiful of fruit-trees, with its rich, dark evergreen foliage and its golden fruit; and it may well, therefore, enjoy the reputation of being the Golden Apple of the Hesperides. When to these charms we add the delicious fragrance of the blossoms, surpassing that of any other fruit-tree, it must be conceded that, though the orange must yield in flavor to some other fruits, yet, on the whole, nothing surpasses an orange grove, or orchard, in its combination of attractions—rich ver- dure, the delicious aroma of its flowers, and the great beauty of its fruit. The south of Europe, China, and the West Indies, furnish the largest supplies of this fruit. But it has, for a consider- able time, been cultivated pretty largely in Florida, and the orange groves of St. Augustine yield large and profitable crops. Indeed the cultivation may be extended over a con- siderable portion of that part of the Union bordering on the Gulf of Mexico; and the southern part of Louisiana, and part of Texas, are highly favorable to orange plantations. ‘The Bitter Orange has become quite naturalized in parts of Florida, the so-called Wild Orange Seedlings furnishing a stock much more hardy than those produced by sowing the imported seeds. By continually sowing the seed of these Wild Oranges they will furnish stocks suited to almost all the Southern States, which will in time render the better kinds grafted upon them comparatively hardy. North of the latitude where, in this country, the orange can be grown in groves or orchards, it may still be profitably cultivated with partial protection. The injury the trees suf- fer from severe winters, arises not from their freezing—for they will bear, without injury, severe frost—but from the Tupture of sap-vessels by the sudden thawing. A mere shed, or covering of boards, will guard against all this mischief. Accordingly, towards the south of Europe, where the climate * “7 % ra 380 THE ORANGE FAMILY. is pretty severe, the orange is grown in rows against stone walls or banks, in terraced gardens, or trained loosely against — a sheltered trellis; and at the approach of winter they are © covered with a slight movable shed, or frame of boards. In — mild weather the sliding doors are opened, and air is admit- ted freely—if very severe, a few pots of charcoal are placed — within the enclosure. This covering remains over them four or five months, and in this way the orange may be grown as far north as Baltimore. = Som anp CutturE. The best soil for the orange is a deep — rich loam. In propagating them, sow, early in the spring, the seeds of the naturalized or wild bitter orange of Florida, — which gives much the hardiest stock. They may be budded in the nursery-row the same season, or the next, and for this purpose the earliest time at which the operation “can be per- formed (the wood of the buds being sufficiently firm), the greater the success. Whip or splice grafting may also be resorted to early in the spring. Only the hardiest sorts should be chosen for orchards or groves; the more delicate ones can be grown easily with slight covering in winter. Fifty feet is the maximum height of the orange in its native country, but it rarely forms in Florida more than a compact low tree of twenty feet. It is better, therefore, to plant them so near as partially to shade the surface of the ground. Insects. The orange plantations of Florida have suffered very severely from the attacks of the scale insect (Cocus hisperidum), which in some cases has spread over whole plan- tations, and gradually destroyed all the trees. It is the same small, oval, brownish insect, so common in our greenhouses, which adheres closely to the bark and underside of the leaves. A wash of sal soda or potash water, applied with a brush to the bodies and limbs of the trees, is the most certain and sure remedy for destroying this insect that we have known. Repeating this once or twice will probably effectually rid the trees of the scaled insect. VARIETIES. From among the great number of names that figure in the European catalogues, we select a few of those really deserving attention in each class of this fruit. THE ORANGE. The Orange (Oranger, French; Pomeranzenbaum, Ger- man; Arancio, Italian; and Naranjo, Spanish) is, on the whole, the finest tree of the genus. Its dark-green leaves have winged foot-stalks, its fruit is round, with an orange- colored skin. It is one of the longest lived fruit-trees, as an instance of which we may quote the celebrated tree at Ver- ‘THE ORANGE FAMILY. 381 illes, called “the Grand Bourbon,” which was sown in 1421, ind is at the present time in existence, one of the largest and finest trees in France. _ The fruit of the orange is universally esteemed in its ripe state. The bitter orange is used for marmalades; the green fruits, even when as small as peas, are preserved, and used in ‘yarious ways in confectionery ; the rind and pulp are used in cooking; and the orange flowers, distilled, give the orange- flower water, so highly esteemed as a perfume and in cookery. _ Besides the Common Sweet ORANGE, the most esteemed sorts are the MALresE and the Bioop-Rep, both of excellent | Age with red pulp. The Manparin orange is a small, flat- _tened fruit, with a thin rind separating very easily from the pulp, frequently parting from it of itself, and leaving a par- ti tially hollow space. It comes from China, and is called there e mandarin, or noble orange, from its excellent quality. | The flesh is dark orange- “colored, juicy, and very rich. The BerGAmoT orange has small flowers and pear-shaped fruit. The leaves, flowers, and fruit being peculiarly fra- grant, it is highly esteemed by the perfumer, and yields the | bergamot essence. ‘The rind, first dried and then moistened, is pressed in moulds into ail boxes for holding swreeimonts, to which it communicates a bergamot flavor.” _ The Havana or common sweet orange is a well-known fruit, of good size and moderately rough rind, pulp well filled with delicious juice. The Sr. AUGUSTINE oranges are a large variety of the Ha- Vana, much better than those brought from Cuba. The St. Micwart’s orange is a small fruit, the skin pale yellow, the rind thin, the pulp often seedless, juicy, and lus- ciously sweet. It is considered the most delicious of all oranges, and the tree is a most abundant bearer. The SEVILLE, or bitter orange, is the hardiest of all the varie- ties, enduring very hard frosts without i injury. It has the larg- est and most fragrant flowers ; the pulp, however, is bitter and sharp, and is valued chiefly for marmalades. The Double Bigarade is a French variety of this species, with fine double blossoms. _ Besides the above, the Fingered, Sweet-skinned, Pear- shaped, and Ribbed oranges, are the most striking sorts—all Y cultivated by curious amateurs. : LEMONS. _ The Lemon (Limonier, of the French and German; Ji- mone, Italian; Limon, Spanish) has longer, paler leaves than the orange, the footstalks of which are naked or wingless ; _— 382 THE ORANGE FAMILY. the flowers tinged with red externally, and the fruit oblong, pale yellow, with a swollen point, and usually an — acid pulp. Its principal use is in making lemonade, punch, : and other cooling acid drinks. Besides the common Lemon, there is an Italian variety called the Swret Lemon, the pulp of which is sweet and good. THE LIME. The Lime (Limettier, of the French), differs from the Lemon by its smaller, entirely white flowers, and small, roundish, pale yellow fruit, with a slight protuberance at the end. The acid, though sharp, is scarcely so rich and high as— that of the lemon, and is used for the same purposes. The green fruit is more esteemed than any other for preserving. The Italians cultivate a curiously marked variety called Pomo @’ Adamo, in which Adam is said to have left the marks of his teeth. THE CITRON. The Citron ( Cédratier, of the French; Citronier, German ; Cedrato, Italian) is one of the finest growing trees of this family, with large, oblong, wingless leaves, and flowers tinged with purple externally. The fruit, shaped lke that of the lemon, is much larger, of a yellow color, warted and furrowed externally. The rind is very fragrant and very thick, the pulp is subacid, and is used in the same way as that of the lemon. It is chiefly valued, however, for the rich sweetmeat or preserve, called citron, made from the rind. The Manpras citron is Pi pieicue ao the largest and best variety. . THE SHADDOCK. The Shaddock (Pampelmous, French; Arancio massimo, Italian) may be considered a monstrous orange, with a com- paratively tasteless pulp. It is a native of China and Japan, and has its name from Dr. Shaddock, who first carried it to the West Indies. The leaves are winged, like those of the orange, the flowers white, and the fruit globular. Its size is very large, as it often weighs six or eight pounds. The pulp is sweetish, or subacid, and the juice is rather refreshing. It is, however, more showy than useful,.and certainly makes a magnificent appearance in a collection of tropical fruits. . 1 " “rte THE PEACH. 383 CHAPTER XXVI. THE PEACH. Persica vulgaris, Dec. Rosacew, of botanists. \ Pécher, of the French ; Pfirschbaum, German ; Pursickkeboom, Dutch ; Persico, Italian ; and él Melocoton, Spanish. THE Peach-tree is a native of Persia and China, and was brought from the former country to Italy by the Romans in the time of the Emperor Claudius. It was considerably cul- tivated in Britain as early as the year 1550, and was intro- - duced to this country by the early settlers somewhere about 1680. From Persia, its native country, its name in all lan- guages—Persico—Pécher—Peach—has evidently been de rived. The peach is a rather small fruit-tree, with narrow, smooth, serrated leaves, and pink blossoms. It is more tender and of shorter duration than most other of the fruits usually grown in temperate climates. It is never raised in England, and not generally in France, without the aid of walls. Even at Montreuil, near Paris, a village whose whole population is mainly employed in cultivating the peach for market, it is grown entirely upon white-washed walls. China and the United States are, therefore, the only temperate countries where the peach and the apple both attain their highest per- fection in the open orchard. The peaches of Pekin are cele- brated as being the finest in the world, and of double the usual size. It is a curious fact in the history of the peach, that with its delicious flavor were once coupled, in the Hast, certain notions of its poisonous qualities. This idea seems vaguely to have accompanied it into Europe, for Pliny mentions that it was supposed that the king of Persia had sent them into Egypt to poison the inhabitants, with whom he was then at war. Asthe peach and the almond are closely related, it has been conjectured by Mr. Knight that the poisonous peaches referred to were swollen almonds, which contain a consider- able quantity of prussic acid. But itis also worth remarking that the peach tree seems to hold very much the same place in the ancient Chinese writings that the tree of knowledge of the old Scriptures, and the golden Hesperides apples of the heathens, do in the early history of the western nations. The traditions of a peach-tree, the fruit of which when eaten con- ferred immortality, and which bore only once in a thousand years—and of another peach-tree of knowledge, which existed "384 THE PEACH. in the most remote period, on a mountain guarded by a hun- dred demons, the fruit of which produced death—are said to be distinctly preserved in some of the early Chinese writings. Whatever may have been the nature of these extraordinary trees, it is certain that, as Lord Bacon says, “not a slip or sucker has been left bekind.”» We must, therefore, content ourselves with the delight which a fine peach of modern times affords to the palate and the eye. We believe there is at the present time no country in the world where the peach is grown in such great quantities as in the United States. North of a line drawn from the Mo- hawk river to Boston, comprising most of the Eastern States, — they do not indeed flourish well, requiring some artificial aid to produce regular crops; but in all the Middle, Southern, and Western States, they grow and produce the heaviest crops in every garden and orchard. Thousands of acres are devoted tothis crop for the supply of the markets of our large cities. ‘The market price usually varies according to the abundance of the crop, and to the earliness or lateness of the season at which they are offered. Many growers have orch- ards of from 10,000 to 100,000 trees of different ages, and send to market in good seasons as many bushels of fruit from the bearing trees. When the crop is not universally abun- dant, the profits are very large; if the contrary, they are often very little. The very great facility with which the peach grows in this, country, and the numerous crops it produces, almost without care, have led to a carelessness of cultivation which has greatly enfeebled the stock, and, as we shall presently show, has in many places produced a disease peculiar to this country. This renders it necessary to give some additional care and atten- tion to the cultivation of the peach; and with very trifling care this delicious fruit may be produced in great abundance for many successive years. Uses. Certainly no one expects us to write the praises of the peach as the most delicious of fruits. ‘To gild refined gold” would be a task quite as necessary, and if any one doubts the precise rank which the peach should take among the different fruits of even that cornucopian month—Septem- ber—and wishes to convince us of the higher flavor of a Seckel or a Belle Lucrative pear, we will promise to stop his mouth and his argument with a sunny-cheeked and melting “George the Fourth,” or luscious “ Rareripe!” No man who lives under a warm sun will hesitate about giving a due share of his garden to peaches, if he have no orchard; and even he who lives north of the best Indian corn limits ought to venture on a small line of espalier for the sake of the peach. THE PEACH. . 385 t In pies and pastry, and for various kinds of preserving, the _ peach is everywhere highly esteemed. At the South and - West a considerable quantity of peach brandy is annually dis- - tilled from them, but we believe by no means so much as formerly. Hogs are fattened, in such districts, on the refuse _ of the orchard and distillery. In most parts of the country where peaches are lar gely _ cultivated the fruit is dried, and in this state sent to market in very large quantities. The drying is performed, on a small scale, in spent ovens ; on a large scale, in a small drying-house heated by a stove, and fitted up with ventilated drawers. These drawers, the bottom of which are formed of laths, or narrow strips sufficiently open to allow the air to circulate through them, are filled with peaches in halves. They are cut in two without being peeled, the stones taken out, and the two halves placed in a single layer with the skin downward. In a short time the heat of the drying-house will complete the drying, and the drawers are then ready for a second filling. Farther south they are spread upon boards or frames, and dried in the sun merely ; but usually with the previous pr eparation of dipping the peaches (in baskets) for a few minutes in boil- ing water before halving them. The leaf of the peach, bruised in muilie and distilled, gives the peach water, so much esteemed by many for flavoring articles of delicate cookery ; and steeped in brandy or spirits, they communicate to it the flavor of Noyau. Indeed a very good imitation of the celebrated Noyau is made in this way, by using the best white brandy, which, after being thus flavored, is sweetened with refined sugar mixed with a small quantity of milk, and afterwards decanted. Propacation. ‘The peach is the most easily propagated of all fruit-trees. A stone planted in the autumn will vegetate in the ensuing spring, grow three or four feet high, and may be budded in August or September. Two years from this time, if left undisturbed, it will usually produce a small crop of fruit, and the next season bear very abundantly, unless the growth is over-luxuriant. In nursery culture it is customary to bury the peach-stones in autumn, in some exposed spot, in thick layers covered with earth. Here they are allowed to lie all winter. As early in the spring as the ground is in fine friable condition, the stones are taken out of the ground, cracked, and the kernels sown in mellow prepared soil, in the nursery rows where they are _ togrow. They should be covered about an inch deep. Early _ in the following September they will be fit for budding. This is performed with great ease on the peach, and grafting is therefore seldom or never resorted to in this country, except 25 386 THE PEACH. at the South. The buds should be inserted quite near the ground. The next season the stock should be headed back in March, andthe trees will, in good soil, grow to the height of a man’s head in one year. This is by far the best size for transplanting the peach—one year old from the bud. In England the plum stock is universally employed. The advantage gained thereby is, a dwarfer and neater habit of growth for their walls. In France, some of the best culti- vators prefer the almond stock. Healthy peach stocks afford the most natural foundation for the growth of standard orchard trees. At the same time we must protest against the indiscriminate employment of peach-stones from any and every source. With the present partially diseased state of many orchards in this country, this is a practice to be seriously condemned; and more especially as, with a little care, it is always easy to procure stones from sections of country where the Yellows is not prevalent. For rendering the peach quite dwarf, the Mirabelle plum stock is often employed abroad. SoIL AND Situation. The very best soil for the peach is a rich, deep, sandy loam; next to this, a strong, mellow loam; then a light, thin, sandy soil; and the poorest is a heavy, compact clay soil. We are very well aware that the exten- sive and profitable appropriation of thousands of acres of the lightest sandy soil in New Jersey and Delaware, has led many to believe that this is the best soil for the peach. But such is not the fact, and the short duration of this tree in those districts is unquestionably owing to the rapidity with which the soil is impoverished. We have, on the contrary, seen much larger, finer, and richer flavored peaches produced for a long time successively on mellow loam, containing but little sand, than upon any other soil whatever. It is a well-founded practice not to plant peach orchards successively upon the same site, but always to choose a new one. From sixteen to twenty-five feet apart may be stated as the limits of distance at which to plant this tree in orchards, more space being required in warm climates and rich soils than under the contrary circumstances. North of New York it is better always to make plantations in the spring, and it should be done pretty early in the season. South of that limit it may usually be done with equal advantage in the autumn. In districts of country where the fruit in the blossom is liable to be cut off by spring frosts, it is found of great ad- vantage to make plantations on the north sides of hills, north- ern slopes or elevated grounds, in preference to warm valleys and southern aspects. In the colder exposures the vegetation THE PEACH. 387 nd blossoming of the tree is retarded until after all danger “injury is past. Situations near the banks of large rivers ‘and inland lakes are equally admirable on this account, and _ the blossoms are not injured once in a dozen years ; while on level grounds, distant but a little way, they are destroyed t every fourth or fifth season. __ With regard to the culture of peach orchards, there is a a seeming disparity of opinion between growers at the North £ and South. Most of the cultivators at the South say, never plough or cultivate an orchard after it has borne the first crop. Ploughing bruises the roots, enfeebles the trees, and g lessens the crop. Enrich the ground by top-dressings, and _ leave it in a state of rest. The best northern growers say, always keep the land in good condition, mellow and loose by - cultivation, and crop it very frequently with the lighter root and field crops. Both are correct, and it is not difficult to explain the seeming difference of opinion. _ The majority of the peach orchards south of Philadelphia, it will be recollected, grow upon a thin, light soil, previously rather impoverished. In such soils it is necessarily the case _ that the roots lie near the surface, and most of the food de- rived by them is from what is applied to the surface or added _ to the soil. Ploughing, therefore, in such soils, wounds and _ injures the roots, and cropping the ground takes from it the _ scanty food annually applied or already in the soil, which is not more than sufficient for the orchard alone. In a stronger _and deeper soil the roots of the peach-tree penetrate farther, and are mostly out of the reach of serious injury by the plough. Instead of losing by being opened and exposed to the air, the heavier soil gains greatly in value by the very _ act of rendering it more friable, while at the same time it has naturally sufficient heart to bear judicious cropping with ad- _ vantage rather than injury to the trees. The growth and _ luxuriance of an orchard in strong land, kept under tillage, is surprisingly greater than the same allowed to remain in _ sod. The difference in treatment, therefore, should always _ adapt itself to the nature of the soil. In ordinary cases, the _ duration of the peach orchards in the light sandy soil is rare- % ly more than three years in a bearing ‘state. Ina stronger _ soil, with proper attention to the shortening system of prun- _ ing, it may be prolonged to twenty or more years. y Prunine. It has always been the prevailing doctrine in _ this country that the peach requires no pruning. It has been _ allowed to grow, to bear heavy crops, and to die, pretty much in its own way. Thisis very well for a tree in its native " climate, and in a wild state; but it must be remembered that the peach comes from a warmer country than ours, and that on - 388 THE PEACH. our peaches of the present day are artificial varieties. Theva | owe their origin to artificial means, and require, therefore,a _ system of culture to correspond. a In short, we view this absence of all due care in the man- _ agement of the peach-tree, after it comes into bearing, as the — principal original cause of its present short duration, and the ~ disease which preys upon it in many of the older parts of the — country. We therefore earnestly desire the attention of peach-growers to our brief hints upon a regular system of — pruning this valuable tree. Of course we speak now of com- mon standard trees in the orchard or garden. A peach-tree, left to itself after being planted, usually comes into bearing the third or fourth year, and has a well- — shaped rounded head, full of small bearing branches, and well garnished with leaves. It must be borne in mind . NE ps WA that the fruit is only borne AN \ “ ss < - In a young tree _ these 1 are properly distributed ‘1 throughout. But in a couple f of seasons, the tree being HA left to itself, the growth be- ———— ing mostly produced at the ends of the principal branch- A peach-tree without pruning, as com- : monly seen. es, the young shoots in the interior of the head of the tree die out. The consequence is, that in a short time the interior of the tree is filled with long lean branches, with only young shoots at their extremities. Any one can see that such a tree can be provided with but half the number of healthy, strong shoots for bearing, that one would have if filled throughout with vigorous young wood. The sap flows tardily through the long and rigid branches, and not half leaves enough are provided to secure the proper growth of the fruit. And, finally, all the fruit which the tree yields being allowed to remain at the ends of the branches, they often break under its weight. Now, we propose to substitute for this what is generally known as the shortening-in system of pruning. We affirm, both from its constant success abroad, and from our own ex- perience and observation in this country, that, putting its two diseases out of the question, the peach may be continued in full vigor and production, in any good soil, for from ten to thirty years. Let us take a healthy tree in the orchard or garden, in its ; é THE PEACH. 389 “frst blossoming year. It is usually about six to eight feet high, its well-shaped head branching out about three feet* from the ground. It has never yet been trimmed, except to regulate any sree in its shape, and this is so much the better. At the end of February, or as early in the spring as may be, we commence pruning. This consists only of shortening- in, i. €., cutting off half the last year’s growth over the whole outside of the head of the tree, and also upon the inner branches. As the usual average growth is from one to two feet, we shall necessarily take off from six to twelve inches. It need not be done with precise measurement; in- deed, the strongest shoots should be shortened back most, in order to bring up the others, and any long or projecting limbs that destroy the balance of the head should be cut back to a uniform length. This brings the tree into a well-rounded shape. By reducing the young wood one-half, we at the same moment reduce the coming crop one-half in number. The remaining half, receiving all the sustenance of the tree, are of double the size. The young shoots, which start out abun- dantly from every part of the tree, keep it well supplied with bearing wood for the next year, while the greater luxuriance and size of the foliage, as a necessary consequence, produces larger and higher flavored fruit.+ Thus, while we have se- cured against the prevalent evil, an over-crop, we have also provided for the full nourishment of the present year’s fruit, and induced a supply of fruit- bearing shoots throughout the tree for the next season. ( This course of pruning is fol- ! WAY lowed regularly, every year, for ci ‘the whole life of the tree. Itis . A A ‘done much more rapidly than . ‘one would suppose; the pruned SS ‘wounds are too small to cause i sany gum to flow ; and it is done at SSS ‘the close of winter, when labor yy cach-tree pruned by the shorten- ‘is worth least to the cultivator. ing-in mood eS i se_F eee eS SS _* We think low heads much preferable to high ones on many ac- ‘eounts. They shade the root, and are more within reach both for )pruning and gathering. _ + It is well, in shortening-back, to cut off the shoot close above a ‘tood-bud rather than a blossom-bud. Few persons are aware how much the size and beauty of the fruit depend on the size and vigor of the leaves. We have seen two peach-trees of the same age side by side, one unpruned, and the other regularly shortened-in, and both bearing about four bushels. That of the latter was, however, of don: . ble the size, and incomparably finer. F i. 390 THE PEACH. The appearance of a tree pruned in this way, after years of bearing, is a very striking contrast to that of the | poor skeletons usually seen. It is, in fact, a fine object, with a thick, low, bushy head, filled with healthy young wood, and in the summer with an abundance of dark-green, healthy foliage and handsome fruit. Can any intelligent man hesitate about adopting so simple a course of treatment to secure such — valuable results? We recommend it with entire confidence — to the practice of every man in the country that cultivates — a peach-tree. After he has seen and tasted its good effects, — we do not fear his laying it aside.* | Training the peach tree against walls or espaliers is but little practised in this country. Espaliers and cordon train- ing, on a small scale, is, however, highly worthy of the at-_ tention of persons desiring this fruit in the colder parts of the — country, where it does not succeed well asa standard. Every- where in New England excellent crops may be produced in this way. Full directions for training the peach en — * Our attention has been drawn to the following remarkable ex- amples of the good effects of regular pruning, which we translate from the leading French journal of horticulture. Weask the atten- tion of our readers to these cases, especially after perusing our re- marks on the Yellows and its cause. _ ‘**M. Duvilliers laid before the Royal Society of Horticulture an — account of some old peach-trees that he had lately seen at the Cha- teau de Villiers, near Ferté-Aleps (Seine-et-Oise). These trees, eight — in number, are growing upon a terrace wall, which they cover per- fectly, and yield abundant crops. The gardener assured M. Duvil-— liers that they had been under his care during the thirty years that he had been at the chateau ; that they were as large when he first” saw them as at present, and that he supposed them to be at least siaty years old. We cannot doubt (says the editor) that it ts to the annual pruning that these peach-trees owe this long life; for the peach- trees that are left to themselves in the latitude of Paris never live beyond twenty or thirty years. M. Duvilliers gave the accurate measurement of the trunks and branches of these trees, and stated, what it is more interesting to know, that although all ‘their trunks are hollow, | like those of the old willows, yet their vigor and fertility are still quite unimpaired.” (Annales de la Société d’ Horticulture, tome xxx. p. 58.) In volume 25, page 67, of the same journal, is an account of a remarkable peach- tree in the demesne of M. Joubert, near Ville- neuve le Roi (département de l’Yonne). It is trained against one of the wings of the mansion, covers a large space with its branches, and the circumference of its trunk, taken at some distance from the’ ground, is two feet anda half. Jt is known to be, actually, of more than 93 years’ gr rowth, and it is believed to be more than 100 years old. It is still in perfect health and vigor. It is growing in strong) soil, but it has been regularly subjected to a uniform and severe sys-' tem of pruning, equivalent to our shortening-in mode. Where can any peach-tree of half this age be found in the United States, natu: rally a much more favorable climate for it than that of France ? THE PEACH. 391 espalier and cordon, with illustrations, are given in pages pe - Cordon or low fan training is practised by some cultivators Sut the North, and in sections where the crop of the peach is uncertain by reason of extreme cold in winter or late spring frosts destroying the buds. When the cordons or low fans are kept within one to two feet from the ground the trees may be readily protected in winter by covering with -corn-stalks, straw, or brush of evergreens. _ Insects anp Diseases. For a considerable time after the peach was introduced into America, it was grown everywhere south of the 40° of latitude, we may say literally, without cultivation. It was only necessary to plant a stone in order to obtain in a few years, and for a long time, an abundance of fruit. Very frequently these chance seedlings were of excellent quality, and the finer grafted varieties were equally luxuriant. Two maladies have appeared within the last twenty years, which, because they are little understood, have rendered this fine fruit-tree comparatively short-lived and of little value. These are the Peach-borer and the Yel- lows. The PEACH-BoRER or Peach-worm (@geria exitiosa, Say) does great mischief to this tree by girdling and devouring the whole circle of bark just below the surface of the ground, when it soon languishes and dies. The insect in its perfect state is a slender, dark-blue, four- winged moth, somewhat like a wasp. It commences depos- iting its eggs in the soft and tender bark at the base of the trunk, usually about the last of June, but at different times from June to October. The egg hatches and becomes a small white borer or grub, which eventually grows to three-fourths of an inch long, penetrates and devours the bark and sap wood, and, after passing the winter in the tree, it enfolds itself in a cocoon under or upon the bark, and emerges again in a perfect or winged form in June, and commences deposit- ing its eggs for another generation. _ Itis not difficult to rid our trees of this enemy. In fact, nothing is easier to him who is willing to devote a few mo- ments every season to each tree. The eggs which produce the borer, it will be recollected, are deposited in the soft-portion of bark just at the surface of the earth. Experience has conclusively proved that if a quantity of leached ashes, char- coal, or even common soil, be heaped to the height of one foot around the trunk of dach tree at the end of “May, and suffered to remain till October, the peach-borer will not attack it. It has been tried most successfully in large orchards, where the protected trees have long remained sound, while re 392 THE PEACH. those unprotected have been speedily destroyed by the borer, — The remedy undoubtedly lies chiefly in covering the most — vulnerable portion of the tree from the attack of the insect. These mounds or heaps of earth, ashes, etc., should be spread — over the surface avery autumn on approach of winter, thus | exposing the larve of the insect, if any have entered the tree, to cold and destruction. Another simple remedy isin spring to first draw away a — little earth from the crown of the tree, then wrap the body — up, one foot from the ground, with strong coarse paper, se- curing it with tying, and replace the earth. : Many careful and rigid cultivators prefer a regular exami- nation of the trees every spring and autumn. On removing the earth for a few inches, the appearance of gum or castings — quickly indicates where the borer has made his lodging. A few moments with the knife will then eradicate the insect for the season. THe Yettows. This most serious malady seems to belong exclusively to this country, and to attack only the peach-tree. Although it has been the greatest enemy of the peach-planter for the last thirty years,—rendering the life of the tree un- certain, and frequently spreading over and destroying the — orchards of whole districts,—still little is known of its nature, © and nothing with certainty of its cause. Many slight ob- servers have confounded it with the effects of the peach- borer, but all persons who have carefully examined it know that the two are totally distinct. Trees may frequently be © attacked by both the yellows and the borer, but hundreds die of the yellows when the most minute inspection of the roots and branches can discover no insect or visible cause. Still — we believe proper cultivation will entirely rid our gardens © and orchards of this malady; and this belief is in part borne out by experiments under our own inspection, In order to combat it successfully, it is necessary that the symp- toms should be clearly understood. Symptoms. The Yellows appears to be a constitutional disease, no external cause having yet been assigned for it. Its infallible symptoms are the following :— 1. The production upon the branches of very slender, wiry — shoots, a few inches long, and bearing starved diminutive leaves. These shoots are not protruded from the extremities, but from latent buds on the main portions of the stem and — larger branches. The leaves are very narrow and small, quite — distinct from those of the natural size, and are either pale— yellow or destitute of color. 2. The premature ripening of the fruit. Bhis takes place from two to four weeks earlier than the proper season. The THE PEACH. - O9a first season of the disease it grows nearly to its natural size; the following season it is not more than half or a fourth of that size; but it is always marked externally (whatever may be the natural color) with specks and large spots of purplish red. Internally the flesh is more deeply colored, especially around the stone, than in the natural state. Either of the foregoing symptoms (and sometimes the second appears a season in advance of the first) are undeniable signs of the Yellows, and they are not produced by the attacks of the worm or other malady. We may add to them the fol- lowing additional remarks :— It is established beyond question that the Yellows can always be propagated by budding or grafting from a diseased tree; that the stock, whether peach or almond, also takes the disease, and finally perishes; gnd that the seeds of the diseased trees produce young trees in which the Yellows sooner or later breaks out. To this we may add that the peach, budded on the plum or apricot, is also known to die with the Yel- lows. Very frequently only a single branch, or one side of a tree, will be affected the first season. But the next year it in- variably spreads through its whole system. Frequently trees badly affected will die the next year. But usually it will last, growing more and more feeble every year, for several seasons. The roots, on digging up the tree, do not appear in the least diseased. The soil does not appear materially to increase or lessen the liability to the Yellows, though it first originated, and is most destructive, in light, warm, sandy soils. Lastly, it is the nearly universal opinion of all orchardists that the Yellows is a contagious disease, spreading gradually, but certainly, from tree to tree through whole orchards. It was conjectured by the late William Prince that this takes place when the trees are in blossom, the contagion being carried from tree to tree in the pollen by bees and the wind. This view is a questionable one, and it is rendered more doubtful by the fact that experiments have been made by dusting the pollen of diseased trees upon the blossoms of healthy ones without communicating the Yellows. We consider the contagious nature of this malady an un- settled point. Theoretically, we are disinclined to believe it, as we know nothing analogous to it in the vegetable kingdom. But on the other hand it would appear to be practically true, and for all practical purposes we would base our advice upon the supposition that the disease is contagious. For it is only © ‘in those parts of#he Atlantic States where every vestige of a tree showing the Yellows is immediately destroyed, that we Lier ars 394 THE PEACH. have seen a return of the normal health and longevity of the tree.* Cause of the Yellows. No writer has yet ventured ‘a assign a theory, supported by any facts, which would explain: the cause of this malady. We therefore advance our opinion with some diffidence, but yet not without much confidence in its truth. We believe the malady called the Yellows to be a constitu- tional taint existing in many American varieties of the Peach, and produced, in the first place, by bad cultivation and the consequent exhaustion arising from successive over-crops. Afterwards it has been established and perpetuated by sowing the seeds of the enfeebled tree, either to obtain varieties or for stocks. : Let us look for a moment ipto the history of the Penal : culture in the United States. Ge almost a hundred years after this tree was introduced into this country it was largely cultivated, especially in Virginia, Maryland, and New Jersey, as we have already stated, in perfect freedom from such dis- ease, and with the least possible care. The great natural fer- tility of the soil was unexhausted, and the land occupied by orchards was seldom or never cropped. Most of the soil ot | these States, however, though at first naturally rich, was_ light and sandy, and in course of time became comparatively exhausted. The peach-tree, always productive to an excess” in this climate, in the impoverished soil was no longer able to. recruit its energies by annual growth, and gradually became more and more enfeebled and short-lived. About 1800, or a, few years before, attention was attracted in the neighborhood * The following extract from some remarks on the Yellows by that) careful observer, Noyes Darling, Esq., of New Haven, Ct., we recom- mend as worthy the attention of those who think the disease conta-. gious. They do not seem to indicate that the disease spreads from a) given point of contagion, but breaks out in spots. It is clear to our! mind that in this, and hundreds of other similar cases, the disease was! inherent in the trees, they being the seedlings of diseased parents. ‘* When the disease commences in a garden or orchard containing considerable number of trees, it does not attack all at once. It bre out in patches which are progressively enlarged, till eventually all the trees become victims to the malady. Thus, in an orchard of two and a half acres, all the trees were healthy in 1827. The next year two trees on the west side of the orchard, within a rod of each other, too the Yellows. In 1829, six trees on ‘the east side of the orchard wer attacked ; five of them standing within a circle of four rods diameter, A similar fact is now apparent in my neighborhood. A fine lot of 2 . young trees, last year in perfect health, now show disease in two spot near the opposite ends of the lot, having exactly six diseased trees in’ each patch contiguous to each other, while all theother trees are from any marks of disease.” — Cultivator. . THE PEACH. 395 et _ of Philadelphia to the sudden decay and death of the orchards without apparent cause. From Philadelphia and Delaware the disease gradually extended to New Jersey, where, in 1814, it was so prevalent as to destroy a considerable part of all the orchards. About three or four years later it appeared on the banks of the Hudson (or from 1812 to 1815), gradually and slowly extending northward and westward to the remainder of the State. Its progress to Connecticut was taking place at the same time, a few trees here and there showing the disease, until it became well known (though not yet generally prevalent) throughout most of the warmer parts of New England. .- It should be here remarked, that though the disease had ‘been considerably noticed in Maryland and the Middle States previously, yet it was by no means general until about the close of the war of 1812. At this time wheat and other grain crops bore very high prices, and the failing fertility of the peach orchard soils of those States was suddenly still more lowered by «a heavy system of cropping between the trees without returning anything to the soil. Still the peach was planted, produced a few heavy crops, and declined from sheer feebleness and want of sustenance. Asit was the custom with many orchardists to raise their own seedling trees, and as almost all nurserymen gathered the stones indiscriminately for stocks, it is evident that the constitutional debility of the parent trees would naturally be inherited to a greater or less degree by the seedlings. Still the system of allowing the tree to exhaust itself by heavy and repeated crops in a light soil _ was adhered to, and generation after generation of seedlings, each more enfeebled than the former, at last produced a com- pletely sickly and feeble stock of peach-trees in those districts. The great abundance of this fruit caused it to find its way more or less into all the markets on the sea-coast. The stones of the enfeebled Southern trees were thus carried north, and, being esteemed by many better than those of home growth, were everywhere more or less planted. They brought with them the enfeebled and tainted constitution derived from the parent stock. They reproduced almost the same disease in the new soil; and thus, little by little, the Yellows spread from its original neighborhood, below Philadelphia, to the whole northern and eastern sections of the Union. At this moment, 1845, it is slowly but gradually moving West; though the rich and deep soils of the Western alluvial bottoms will, per- haps, for a considerable time, even without care, over power the original taint of the trees and stones received from the East. Let us now look a little more closely into the nature of this enfeebled state of the pare which we call the Yellows. 396 THE PEACH. Every good gardener well knows that if he desires to raise — a healthy and vigorous seedling plant, he must select the seed — from a parent plant that is itself decidedly healthy. Lindley 4 justly and concisely remarks: “ All seeds will not equally produce vigorous seedlings; but the healthiness of the new plant will correspond with that of the seed from which it sprang. For this reason it is not sufficient to sow a seed to — obtain a given plant ; but in all cases, when any importance is: attached to the result, the piumpest and healthiest seeds should be selected, if the greatest vigor is required in the seedling, and feeble or less perfectly formed seeds, when it is desirable to check natural luxuriance.” * Again, Dr. Van Mons, whose experience in raising seedling — fruit-trees was more extensive than that of any other man, declares it as his opinion that the more frequently a tree is reproduced continuously from seed, the more feeble and short- — lived is the seedling produced. | Still more, we all know that certain peculiarities of consti- tution or habit can be propigated by grafting, by slips and even by seeds. Thus the variegated foliage, which is a disease of some sort, is propagated forever by budding, and the dis- position to mildew of some kinds of peaches is continued almost always in the seedlings. That the peach-tree is pecu- liarly constant in any constitutional variation, the Vectarine is a well-known proof. That the fruit-tree is only an acci- dental variety of the peach, and yet it is continually repro- duced with a smooth skin from seed. | Is it not evident, from these premises, that the constant sowing of the seeds of an enfeebled stock of peaches would naturally produce a sickly and diseased race of trees? The seedlings will at first often appear healthy when the parent had been only partially diseased, but the malady will sooner or later show itself, and especially when the tree is allowed to produce an over-crop. That poor soil and over-bearing will produce great debility in any fruit-tree, is too evident to need much illustration. Even the apple, that hardiest orchard tree, requires a whole: year to recover from the exhaustion of its powers caused by afullcrop. The great natural luxuriance of the peach enables: it to lay in new fruit-buds while the branches are still loaded jf with fruit, and thus, except in strong soil, if left to itself, it is soon enfeebled. There are some facts in our every-day observation whic may be adduced in proof of this theory. In the first place, the varieties of this tree always most subject to this dise * Theory of Horticulture. ‘ THE PEACH. 397 4 ue are the yellow peaches ; and they, it is well known, also pro- duce the heaviest crops. More than nine-tenths of the victims, when the disease first appeared, were the yellow- fleshed peaches. On the other hand, the white-fleshed kinds (those white and red externally) are much more rarely attack- ed; in some parts of the country never. They are generally less vigorous, and bear more moderate crops. And it is well worth remarking that certain fine old sorts, the ends of the branches of which have a peculiar mildewed appearance (such as the old Red Rareripe, the Early Anne, etc.), which seems to check the growth without imparing the health, aré rarely, if ever, attacked by the Yellows. Slow-growing and moder- ately productive sorts, like the Nutmeg peaches, are almost entirely exempt. We know an orchard in the adjoining county where every tree has gradually died with the Yellows, except one tree which stood in the centre. It is the Red Nut- meg, and is still in full vigor. It is certainly true that these sorts often decay and suddenly die, but we believe chiefly from the neglect which allows them to fall a pray to the Peach- borer. Indeed the frequency with which the Borer has been confounded with the Yellows by ignorant observers, renders it much more difficult to arrive at any correct con- clusions respecting the contagious nature of the latter dis- ease.* It may be said, in objection to these views, that a disease which is only the enfeeblement of the constitution of a tree, would not be sufficient to alter so much its whole nature and duration as the Yellows has done that of the peach. The answer to this is, that the debility produced in a single gen- eration of trees probably would not have led to such effects, or to any settled form of constitutional disease. But it must be borne in mind that the same bad management is to a great extent going on to this day, the whole country over. Every year, in the month of August, the season of early peaches, thousands of bushels of fruit, showing the infallible symp- toms of the Yellows,—a spotted skin, etc.,—are exposed and sold in the markets. Every year more or less of the stones of these peaches are planted, to produce, in their turn, a generation of diseased trees, and every successive generation is even more feeble and sickly than the last! Even in the North, so feeble has the stock become in many places, that an excessive crop of fine fruit is but too frequently followed by the Yellows. In this total absence of proper care in the se- * All knowledge relating to the Yellows appears to us as much in obscurity as when this was written. In our experience no one variety seems more liable to be attacked than another, the most vigorous trees being as often affected as those of moderate growth.—C. D. 398 THE PEACH. lection both of the seed and the trees, followed by equal neg- ligence of good cultivation, is it surprising that the moa has become a tree comparatively difficult to preserve, and — proverbially short-lived ? Abroad, it is well known that the peach is always subjected to a regular system of pruning, and is never allowed to pro- — duce an over-crop. It is not a little singular, both that the Yellows should never have originated there, and that, not- withstanding the great number of American varieties of this fruit that have been repeatedly sent to England and are now growing there, the disease has never extended itself, or been communicated to other trees, or even been recognized by English or French horticulturists. We must confess, these facts appear to us strong proofs in favor of our opinion as to the nature and origin of the malady. - Remedy for the Yellows. It may seem to many persons a difficult task to rid ourselves of so wide-spread a malady as this, yet we are confident that a little perseverance and care will certainly accomplish it. In the present uncertainty © with regard to its contagious nature, it is much the wisest to reject “the benefit of the doubt,” and act upon the principle that it is so. We know at the present moment several gar- dens where the trees are maintained in good health by im- mediately rooting out and destroying every tree as soon as it shows marked symptoms of the malady. 1. We would therefore commence by exterminating, root and branch, every tree which has the Yellows. And another tree should not be planted in the same spot without a lapse of several years, or a thorough removal of the soil. 2. The utmost care should be taken to select seeds for plant- ing from perfectly healthy trees. Nurserymen, to secure this, should gather them from the latest ripening varieties, or pro- cure them from districts of the country where the disease is not known. 3. So far we have aimed only at procuring a healthy stock of trees. The most important matter remains to be stated— how to preserve them in a healthy state. The answer to this is emphatically as follows: pursue. steadily, from the first bearing year, the shortening-in system of pruning already explained. This will at once secure your trees against the possibility of over-bearing and its conse- quences, and maintain them in vigor and productiveness for along time.* It will, in short, effectually prevent the Yel- * The following remarks, directly in point, are from Loudon’s last work: ‘‘ The effect of shortening the shoots of the peach is not merely to throw more sap into the fruit, but to add vigor to the tree gen- erally by increasing the power of the roots relatively to the branches. THE PEACH. “399 ye lows where it does not already exist in the tree. To who- ever will follow these precautions, pursue this mode of culti- -yation, and adopt at the same time the remedy for the Borer already suggested, we will confidently insure healthy, vigorous, long-lived trees, and the finest fruit. Will any reasonable man say that so fine a fruit as the peach does not fully merit them? Whether the system of shortening-in and careful culture will prevent the breaking out of the Yellows, when constitu- tionally Jatent in the tree, we will not yet undertake to say. In slight cases of the disease we believe that it may. Of one thing, however, we are certain : it has hitherto failed entirely to reclaim trees. in which the malady had once broken out. Neither do we know of any well-attested case of its cure, after this stage, by any means whatever. Such cases have indeed been reported to us, and published in the journals, but, when investigated, they have proved to be trees suffer- ing by the effect of the borer only. A planter of peach-trees must, even with care, expect to see a few cases of Yellows occasionally appear. The malady is too widely extended to be immediately vanquished. Occasion- ally trees having the constitutional taint will show themselves where least suspected ; but when the peach is once properly cultivated these will every day become more rare, until the original health and longevity of this fruit-tree is again es. tablished. . Tue Curt is the name commonly given to a malady which often attacks the leaves of the peach-tree. It usually appears in the month of May or June. The leaves curl up, become thickened and swollen, with hollows on the under and red- dish swellings on the upper side, and finally, after two or three weeks, fall off. They are then succeeded by a new and healthy crop of foliage. Although it does not appear mate- rially to injure either the tree or the crop, yet it greatly dis- figures it for a time. Innumerable seedlings have been produced in this country, and some of them are of the highest excellence. It is very desirable to reduce the collection of peaches to reasonable limits, because, as this fruit neither offers the same variety of flavor nor the extent of season as the apple and pear, a moderate number of the choicest kinds, ripening from the earliest to the latest, is in every respect better than a great variety, many of which must necessarily be second-rate. The peach being a short-lived tree, it has been justly remarked by Mr. Thompson, were it allowed to expend all its accumulated sap every year, it would soon exhaust itself and die of old age.”—Suburban Horticul- 400 THE PEACH, It is worthy of remark, that most of our American varieties | -of the first quality have pr roved second-rate in England. This is owing to the comparative want of sun and heat in their climate. Indeed, our finest late peaches will not ripen at all except under glass, and the early varieties are much later than — with us. On the other hand, many of the best European sorts — are finer here than in England, and we have lately endeavored to introduce all of the foreign sorts of high quality. In the description of peaches and nectarines the form and outlines of many kinds are so nearly similar that we are obliged to resort to other characteristics to distinguish the varieties. The two most natural classes into which the kinds of this fruit are divided are freestones and clingstones (melters — and pavies, of the English); the flesh of the former parting freely from the stone, that of the latter adhering. Next to this, the strongest natural distinction is found in the leaves of the peach. At the base of the leaves of certain ~ kinds are always found small glands, either round and regu- lar, or oblong and irregular, while the leaves of certain other kinds have no glands, but are more deeply cut or serrated on the margin. These peculiarities of the foilage are constant, — and they aid us greatly in recognizing a variety by forming | three distinct classes, viz :— Characters in the leaves of peaches. THE PEACH. 401 1. Leaves serrated and without glands, a. 2. Leaves with : small round or globose glands, b. 3. Leaves with large, irregular, reniform glands, c. This distinction of leaves is valuable, because it not only assists us when we have the fruit before us, but it may be re- ferred to, for the sake of verifying an opinion, at any time during the season of foliage. There is also another class of characteristics to be found in the blossoms, which is constant and valuable, though not so much so as that of the leaves, because it can only be referred to for a few days in the spring. The blossoms afford two well- marked subdivisions: Ist. Large flowers, always red in the centre, and pale at the margin; 2d. Small flowers, tinged with dark at the margin.* The most desirable peaches for market-growers in this country are very early and very late kinds. These command double the price in market of kinds ripening at the middle season. For New England and the North only the earliest kinds are desirable, as the late ones seldom mature well. _ In describing peaches we have embodied their character as Freestones or Clingstones in the text descriptive. Raising PEAcHES IN Pots. The uncertainty of peach culture in the open air has become so common in many sec- tions where once the crop was as sure as that of the apple, that many persons are resorting to orchard houses, or artificial in-door culture, both for supply of families and also as a profitable item of fruit-growing for market. “Two modes are adopted: one without fire-heat, the crop maturing a little earlier than in common orchards; the other, where by the use of fire-heat the fruit is obtained two or three months earlier than in open ground.” The former mode has _ been successfully prosecuted by Msssrs. Ellwanger and Barry, Rochester, N. Y.; and the following, written by P. Barry and published in Thomas’ American Fruit Culturist, we copy: “ We have now fruiting in wooden boxes, ten by ten inches, fifty-three varieties of peaches, eleven varieties of nectarines, and seven of apricots. © Age, Potting, and Soil. The trees are now three years from the bud. They were taken up in the fall of 1861; hecled-in and covered during winter; potted early in spring— March, I think; soil a mixture of about three parts yellow sandy loam and one part of old hot-bed manure. “ Summer Care. After potting they were kept in a cool * Lindley makes a third division, embracing a few sorts with blos- soms of an intermediate size. But it is of no practical value, as any doubt as to which of the two divisions any blossom belongs is immedi- ately set at rest by the color of the blossom. = 402 THE PEACH, house, partly covered with glass, until they had made shoots four or five inches long, and the danger of cold weather over. _ They were then plunged to the rim of the boxes in an open border until the fall. They were carefully watered when 4 necessary during summer, and the shoots kept as much as — possible in uniform vigor by pinching. “* Pruning. When potted the yearling trees were cut back to six or eight inches, and in some cases to four inches, or only two or three buds above the union of bud and stock, the object being to grow them in the form of bushes. We now find that those cut back farthest are the best trees. | Fig. 350 represents the yearling tree; Fig. 351 the same, cut back; Fig. 352 the tree setin a pot; and Fig. 353, the same after a year’s growth. | Fig. 350. Fig. 351. Fig. 352. Fig. 353. “ Wintering. On the approach of very cold weather, or just before the freezing of the ground so as to prevent out- door work, they were removed to a shed, where they were plunged, as they had been during summer, up to the edges of the tubs. “ Spring Treatment. On the return of mild spring weather abundance of air was admitted, and they remained there till Ist May, when they were placed under glass, the buds at this time being about to expand. Here they were kept till the 15th of June, at which time the fruits were set, and all danger of cold to affect the foliage past. “ Ventilation and Watering. During the period they were under glass, May Ist to June 15th, the principal points of is Pier ‘ THE PEACH. 403 ‘management were VENTILATION, which was ample, and WATER- ING—the latter being one of the most important points in the treatment of all trees and plants in pots. Careless watering will ruin any plant, no matter how skilfully or carefully other points may be managed. DAILy watering is necessary, and, as soon as out of bloom, a free use of the syringe night and morning. | “Summer Treatment. On the 15th June, when all danger of cold was over, and the fruits set, they were removed from the glass covering and plunged in an open but sheltered bor- der, and mulched with old hot-bed manure. Since that time they have received no care but watering, except an occasional pinch to regulate the growth of shoots. ‘“‘ There has not been a single leaf curled on any one of all these trees, showing conclusively that the curl is due to un- favorable changes of weather. Each tree now is a bush about two and a half feet high, and occupies about three feet square of space. “‘ The first winter we had potted trees we kept them in a cellar, but most of the buds dropped, and we changed to the cool dry shed, the boxes plunged, and this has been success- ful.” In houses where fire-heat is used, and the fruit brought forward so as to ripen in May and onward, the pots are either immersed in beds of tan bark over the flues or heating pipes, or placed on platforms or shelves, the pot containing the tree inside of one, two, or three sizes larger, and the space between filled with moss; this serves to keep the roots at.a more even temperature than would be the case were they to stand without this double potting. The trees are generally prepared by training one or two years before being brought into fruit, forming a head at about one foot to sixteen or eighteen inches of stem. This is done by a systematic system of pinching or summer pruning, removing the end of each shoot as fast as it grows to form three or four leaves. This pinching gives to the head a compact round form, and sup- plies it with numerous spurs or bearing shoots. The trees or pots are kept in the house all winter, and the thermometer in no instance allowed to go below zero, as the buds are more easily affected than those of out-door culture. It is usual to commence heating by artificial means about the middle of January, increasing it as the season advances and the natural growing season and influence of the sun’s rays are increased, giving all the time attention to reducing the temperature at night and increasing it by day, as in the natural life out of doors. Great heat may be maintained in a peach-house, but it must be always accompanied by abundant watering, or the 404 THE PEACH. trees will be liable to drop their fruit before mature. Some growers place their trees in warm, sheltered situations out of doors a few days before fall ripening, believing it affects and increases the flavor of the fruit. Growing peaches in pots without the aid of glass structures or fire-heat has also been successfully practised. The trees are prepared, pruned, and grown the same as for house cul- ture, and during the growing season the pots are plunged in the open ground in a warm, sheltered position in the garden, due attention being given to watering. Just before the ap- proach of severe winter, say about the middle of November, they are removed into a cool, light cellar or pit-frame, there to remain during winter. In spring they are returned to the garden, and should there be any sign of frost or cold, to in- jure the blooms, they are protected by means of a cloth awn- ing, arranged so that it can be drawn over them at a moment’s notice. VARIETIES. The varieties of peach are almost innumerable, new seed- lings being produced in this country with great facility, and, after being heralded for a season, are suffered to pass out of existence, and their places occupied with still later produc- tions. A few of the old sorts remain as good to-day as when this work was first written, and occasionally a new variety is found of superior merits. In the following pages descriptive we have endeavored to record all of much value, omitting many which are inferior, and others perhaps that, although good, were not sufficiently so to make them desirable, and therefore they are rare to be found in any collection. ALEXANDRA. Alexandra Noblesse. Seedling Noblesse. This variety was raised by Thomas Rivers, from the Old Noblesse, and, unlike the old variety, the tree is not subject | to mildew. Glands globose. Flowers large. Fruit of the largest size, round, and marked with a deep suture. Skin covered with a rough down, pale, with a few clusters of red dots on the side next the sun. Flesh white, quite pale at the stone, tender, melting, juicy, rich, vinous. Freestone. Early in August. (Hogg.) : AMELIA. Stroman’s Carolina. Razyer’s June. Orangeburg. Sally’s Peach. Nonesuch of North Carolina. This Peach originated with Mr. Stroman, in Orangeburg THE PEACH. 405 District, 8. C., and is one of the best of Southern peaches. Glands reniform. Flowers small. Fruit large, roundish oblong. Suture large and deep, ex- _ tending nearly round. Skin pale whitish yellow, shaded and _ marbled with crimson in the sun, downy. Flesh white, juicy, melting, sweet, rich, vinous. Freestone. Last of August. _Ripens at the South with Early York. Coxe’s Earty Rep. An American Peach, which is a very fruitful and excellent variety for market culture. Leaves with globose glands. Flowers small. Fruit of medium size, roundish, with but little suture. Skin pale in the shade, but nearly all covered with red, be- coming dark red on the sunny side. Flesh melting, juicy, rich, and very sprightly. Beginning to the middle of August. Freestone. COLUMBIA. Indian Peach. Pace. _ Mulatto. The Columbia is a singular and peculiar Peach. It was raised by Mr. Coxe, the author of the first American work on fruit-trees, from a seed brought from Georgia. It is a very excellent fruit, which every amateur will desire to have in his garden. ‘The tree is nota very rapid grower, and bears only moderate crops, being, of course, all the less subject to speedy decay. The young wood is purple. Leaves with reni- form glands. Flowers small. Fruit large, globular, broad and much depressed, the suture _ distinct, extending half way round. Skin rough and rather thick, dull dingy red, sprinkled with spots and streaks of darker red. Flesh bright yellow, of the texture, as Coxe re- marks, of a very ripe pine-apple, rich, juicy, and of very ex- cellent flavor. Ripens from the beginning to the middle of September. Freestone. CooLEDGE’s FAVORITE. Cooledge’s Early Red Rareripe. _ This most popular early New England Peach was raised from seed by Mr. J. Cooledge, of Watertown, Mass. It is unusu- _ ally productive, and a very bright-colored handsome Peach, _ of excellent quality ; and its hardiness renders it valuable at the North. Leaves with globose glands. Flowers small. _ Fruit large, roundish (the suture prominent at the top _ only), but rather the largest on one side. Skin clear, smooth, 406 THE PEACH. white, with a fine crimsoned mottled cheek. Flesh very melting and juicy, with a rich, sweet, and high flavor. Middle of August. Freestone. 4 s CRAWFORD’S Harty. Early Crawford. Crawford’s Early Melocoton. This is the most splendid of all early yellow-fleshed Peaches, and is scarcely surpassed by any other variety in size and beauty of appearance. As a market fruit it is perhaps the most popular of the day. It was originated by William Crawford, Esq., of Middletown, N. J. ~The tree is vigorous, very fruitful, and hardy. Leaves with globose glands. Flow- ers small. Fruit very large, oblong, the swollen point at the top promi- nent; the suture shallow. - Skin yellow, with a fine red cheek. Flesh yellow, melting, sweet, rich, and very excellent. It ripens here the last week in August Freestone. Crawrorp’s Lars. Crawford’s Superb Malacatune. Crawford’s Late Melocoton. Crawford’s Late Melocoton, from the same source as the foregoing, is one of the most magnificent American Peaches. We think it deserving of universal cultivation. As a splen- did market fruit it is unrivalled, and its size and beauty will give it a place in every garden. Leaves with globose glands. Flowers small. Fruit very large, roundish, with a shallow but distinct suture. Skin yellow, with a fine dark-red cheek. Flesh deep yellow, but red at the stone, juicy and melting, with a very rich and excellent vinous flavor. Ripens from the 20th to the last of September. Freestone. EARLY ALBERT. Raised by Thomas Rivers, of Sawbridgeworth, England. Tree thrifty, vigorous, and productive. An early variety of promise. Glands reniform. Flowers small. Fruit medium, roundish oval, slightly compressed, suture medium or rather large, ending at apex, which is a little sunk, and has a small nipple, skin downy, whitish yellow, shaded with light and dark red nearly over the whole surface, quite dark in the sun. Flesh white, slightly red at the stone, juicy, melting, sweet, rich, and slightly vinous. Very good. Separates from the stone, which is small. Ripens the last of August. : . THE PEACH, 407 a Earty ALFRED. This was also raised by Mr. Rivers, from seed of Hunt’s Tawney Nectarine, and is an excellent early peach, of vigorous growth and productive. Glands globose. Flowers large. Fruit medium, roundish, slightly depressed, one side some- times a little elevated, suture medium, extending a little be- yond the apex, which is very small, Skin white, nearly covered with light red, and deep rich red where exposed to the sun. Flesh white, slightly tinged with red at the stone, juicy, melting, sweet, slightly vinous, and rich. Very good. Separates freely at the stone. Ripens the middle or last of August. Earty NEWINGTON FREESTONE. Newington Peach. Smith’s Early Newington. Early Newington. Smith’s Newington. This is a large and exceedingly high-flavored early Peach ; indeed we consider it without a superior at its season. It is quite distinct from the other Newingtons, which are clings, _ and rather late, while this is early and generally parts from the stone, though it frequently happens that some of the fruit on the same tree adheres partially or wholly to the stone; and this peculiarity (common, so far as we know, to but one other kind) is one of its constant characteristics. The tree is only a moderate bearer. Leaves with globose glands. Flowers small. Fruit rather large, round, with a distinct suture, and one- half the fruit always the larger. Skin pale yellowish white, dotted and streaked with red, the cheek a rich red. Flesh white, but red at the stone, to which many particles adhere. If not fully ripe it has the habit of a cling. Flesh juicy, melting, with a rich vinous flavor. MRipens directly after the Early York, about the 24th of August. EARLY RIVERS. Raised by Thomas Rivers, England, and is a few days earlier than the Albert or Aifred, and quite equal to them in flavor. The tree is thrifty, healthy, and productive. Glands reniform. Flowers large. Fruit medium, roundish inclining to oblong, slightly com- pressed, suture slight, ending at the apex, which is a little sunk, and has a very small nipple. Skin creamy white, shaded with light red in the sun, cavity deep. Flesh white to the stone, juicy, melting, sweet, rich, refreshing, slightly vinous flavor. Very good. Separates freely from the stone. Ripens the middle of August. 408 THE PEACH. EARLY TILLOTSON. The Early Tillotson was first introduced to notice by J. J. Thomas, of Macedon, Wayne Co. It is considered a native of that part of the State. This has not succeeded well here, and most cultivators at the North have discontinued it. It mildews badly, grows slowly, and is not productive. At the South it is one of the very best early peaches, and in many localities it has proved fine. Leaves deeply serrated, without glands. Flowers small. Fruit of medium size, round. Skin nearly covered with red, the ground color, pale yellowish white, being thickly dotted with red, and the exposed cheek being a dark red. Flesh whitish, but red at the stone, to which, though, a free- stone, it partially adheres, melting, juicy, with a rich, highly excellent flavor. It ripens the middle of August. Earty York. Early Purple. Pourprée Hative. Serrate Early York. The Early York has long been the most popular of early Peaches in this country. It is at least a week earlier than the (true) Royal George, more melting and juicy, though not quite so rich, and deserves a place in every garden. In un- favorable soil, the ends of the branches are a little liable to mildew; but the tree is very hardy and productive. There are one or two newer seedlings raised from this, and bearing the same name, in New Jersey, which are rather more thrifty for the orchard, but do not possess the high flavor of the old kind. They are easily known from it by the absence of glands in the leaves and by the large flowers of the true sort. lt is quite distinct from the Red Rareripe, which is large, broader, deeply marked with a suture, later in ripening, and richer flavored. Leaves serrated, without glands. Flowers large. Fruit of medium size, roundish, inclining a little to ovate, with a slight suture only. Skin very thin, pale red, thickly dotted over a pale ground in the shade, but quite dark red in the sun. Flesh greenish white, remarkably tender and melting, full of rich, sprightly juice. Ripens about the 18th of August. Foster. Originated with J. T. Foster, of Medford, Mass. Tree said to be hardy, vigorous, and productive, the fruit large, handsome, and brings a high price in market. a A t ‘THE PEACH. 409 _ Fruit slightly flattened, with a slight suture, stem moder- ately depressed. Flesh yellow, very rich and juicy, with a pleasant subacid flavor. Freestone of medium size. Color of the fruit a deep orange red, becoming very dark red on the exposed side. Ripe from the middle to the last of Septem- ber. (Jour. of Hort.) FRUITLAND. Fruitland Seedling. A new variety, originated at Augusta, Ga. Fruit large, obovate to a point, greenish white, with a pale mottled red cheek. Flesh greenish white, very juicy, vinous, a little red at the stone. Freestone. Early September. (P. _ J. Berckman’s Cat.) GEORGE THE FourTH. This is certainly the most popular Peach for garden cul- ture in the United States. It is large, bears regular and moderate crops, is of the highest flavor, and the tree is un- usually hardy and vigorous, succeeding well in all parts of the country. No garden should be without it. The original tree stood in the garden of Mr. Gill, Broad street, New York. Leaves large, with globose glands, often obscure. Flowers small. Fruit large, round, deeply divided by a broad suture, and one half a little larger than the other. Skin pale yellowish white, finely dotted with bright red, and deepening into a rich dark-red cheek on one side. Flesh pale, marked with red at the stone (which is small), melting, very juicy, with a remarkably rich, luscious flavor. Ripens the last of August. Freestone. GrRossE MIGNONNE. Royal Kensington. Neil’s Early Purple. Grimwood’s Royal George. Johnson’s Early Purple. New Royal George. Mignonne. Large French Mignonne. Veloutée de Merlet. French Mignonne. Pourprée de Normandie. Swiss Mignonne. La Royale. Purple Avant. Pourprée Hative. Early Purple Avant. Ronald’s Seedling Galande. Early May. Royal Sovereign. Early Vineyard. Superb Royal. Vineuse de Fromentin. The Grosse Mignonne is certainly the ‘ world-renowned ” of Peaches. It is everywhere esteemed as one of the most 410 THE PEACH. delicious of varieties. Leaves with globose glands. Flowers — large. - Frait large, roundish, always somewhat depressed, and marked with a hollow suture at the top. Skin pale greenish — yellow, mottled with red, and having a purplish red cheek. Flesh yellowish white, marked with red at the stone, melting, juicy, witha very rich, high, vinous flavor. Stone small, and very rough. Middle of August, before the Royal George. Freestone. Hate’s EARty. Early German. This very early and profitable market Peach was originated — in Summit Co., O., by a German, and was first distributed under the name Early German. ‘The tree is quite hardy and productive, maturing the earliest of any good sort. Leaves with globose glands. Flowers large. Fruit medium size, nearly round. Skin greenish, mostly covered and mottled with red when ripe. Flesh white, melt- ing, juicy, rich, sweet. Freestone. Last of July. HEATH. Heath Clingstone. Fine Heath. White English. Red Heath. The most superb and most delicious of all late Clingstones. It seldom ripens in New England, but here, and to the south- ward, it is one of the most valuable kinds, of very large size, and the very finest flavor. : Coxe informs us that this is a seedling produced in Mary- land from a stone brought by Mr. Daniel Heath from the Mediterranean ; and it is frequently still propagated from the stone, without variation. The tree is vigorous, long-lived, and moderately productive; with the shortening-im mode of pruning, the fruit is always large and fine, otherwise often “ poor. This tree is well deserving of a place on the espalier — rail, or wall, at the North. Leaves nearly smooth on the edges, with reniform glands. Flowers small. , Fruit very large, oblong, narrowing to both ends, and ter- minating at the top with a large swollen point; the suture distinct on one side. Skin downy, cream-colored white, with a faint blush or tinge of red in the sun, or a brownish cheek. Flesh greenish white, very tender and melting, exceedingly juicy, with the richest, highest, and most luscious flavor, sur- passed by no other variety. It adheres very closely to the stone. It ripens in October, and frequently keeps for a— month after being gathered. THE PEACH. 411 _ Honey. De Montigny. This is undoubtedly a variety that reproduces itself from seed with great exactness. The one grown mostly in this country was raised by Charles Downing, many years since, from seed brought from China and presented to him. Hogg describes a Honey as having originated at the “ Jar- din des Plantes,” and from Chinese seed. Glands reniform. Flowers large. Fruit small, oval, compressed, with a pretty deep suture along one side, and turning the point to the opposite side. giving it the appearance of a beak. Skin whitish yellow, washed and marbled with fine red in the sun. Flesh creamy white, fine, juicy, melting, with a peculiar honeyed, rich, de- licious sweet flavor. Freestone. Last of August. LA GRANGE. The La Grange is a white freestone Peach, of very late ma- turity, large size, and fine flavor. It was originated from seed in the garden of Mr. John Hulse, Burlington, N. J. Its late period of maturity, its color, its productiveness, and size, have given it quite a reputation among the extensive growers of New Jersey, and it is undoubtedly a most valuable fruit, not only for the table, but for preserving at the most desirable period for this purpose, late in the season. Leaves with reniform glands. Flowers small. Fruit large, oblong, shaped somewhat like the Heath Cling. Skin greenish white, with occasionally some red on the sunny side. Flesh pale, juicy, melting, very rich, sweet, high-fla- vored, and delicious. Last of September and beginning of October. Freestone. LARGE Earty York. Honest John, New York Rareripe. A valuable variety, so mutch like Haines’ Early and Wal- ter’s Early that it is difficult to decide whether they are not identical. Leaves with globose glands. Flowers small. - Fruit above medium, roundish. .Skin whitish, with mar- blings and dots of red, clear rich red cheek in the sun. Flesh almost white, fine-grained, juicy, rich, mild, excellent. Freestone. Last of August. LARGE WHITE CLINGSTONE. New York White Clingstone. Williamson’s New York. Selby’s Cling. The Large White Clingstone is one of the most popular of 412 THE PEACH. this class of Peaches. We think it superior to the Catherinal % and old Newington, and only surpassed in flavor by the Old-— mixon Cling and the Heath Cling. =! This variety was raised by David Williamson, in New York. The light color and excellent quality of this fruit ren- der it the greatest favorite for preserving in brandy or sugar. Tt bears regular and good crops. Leaves with globose glands. Flowers small. Fruit large, round, the suture slight, and the swollen point ai the top small. Skin white (inclining to yellow only when © over-ripe), dotted with red on the sunny side, or with a light- — red check when fully exposed. Flesh whitish, tender, very melting, full of juice, which is very sweet, luscious, and high- flavored. Beginning and Middle of September. LATE ADMIRABLE. La Royale. Judd’s Melting. Péche Royale. Motteux’s, Téton de Venus. ~ Pourprée Tardive, able French Bourdine. Late Purple, of some. ‘The Late Admirable” is one of those delicious sorts that, originating a long time ago in France, have received the ap- — proval of the best cultivators everywhere. It is hardy and productive in this climate. Leaves with globose glands. Flowers small. Fruit very large, roundish, inclining to oval, with a bold — suture dividing the fruit pretty deeply all round, and a small, acute, swollen point at the top. Skin pale yellowish green, © with a pale red cheek, marbled with darker red. Flesh green- ish white, but red at the stone, very juicy, melting, and of delicate, exquisite flavor. Middle of September. : LATE RED RARERIPE. Prince’s Red Rareripe. This American fruit is one of the finest of Peaches. Its large size, and its productiveness and vigor, unite to recom- mend it to universal favor. The rather grayish appearance — of the fruit serves to distinguish it, at first sight, from all others. Leaves with globose glands. Flowers small. Fruit large and heavy, roundish oval. Suture depressed — only at the top, where the swollen point is distinctly sunken. Skin downy, pale grayish yellow, thickly marbled and covered with reddish spots; the cheek dull, deep red, distinctly mot- tled with fawn-colored specks. Flesh white, but deep red at the stone, very juicy, melting, and of rich, high flavor, First to the 10th of September. Freestone. THE PEACH. 413 LEMON CLINGSTONE. Kennedy’s Carolina. Long Yellow Pine-apple. Kennedy’s Lemon Clingstone. Pine-apple Clingstone. Largest Lemon. Yellow Pine-apple. Allison. _ The Lemon Clingstone is one of the largest and most beau- tiful of all the yellow-fleshed clings. It is originally a native of South Carolina, There are now many seedlings reproduced from it. This is a very productive, hardy tree. Leaves long, with reniform glands. Flowers small. | Fruit large, oblong, narrowed at the top, and having a large, projecting, swollen point, much like that of a lemon. Skin fine yellow, with a dark brownish-red cheek. Flesh firm, yellow, slightly red at the stone, adhering firmly, with a rich, sprightly, vinous, subacid flavor. Middle and last of Sep- tember. Lorp PALMERSTON. This is another of Thomas Rivers’ new sorts, grown, as he says, from seed of the Princess of Wales, and resembling in size its grandparent, the Monstrous Pavie of Pompone. Glands globose. Flowers large. Fruit very large. Skin whitish, with a pink cheek. Flesh firm, yet melting, juicy, and rich. Middle to end of Sep- tember. . Morris’s Rep RaARERIPE. Morris Red. Red Rareripe. Large Red Rareripe. This very popular and well-known American Peach has been justly esteemed for its acknowledged good flavor, beau- ty, and productiveness. Leaves with small globose glands. Flowers small. Fruit large, roundish, a little depressed at the top, with a moderately well-marked suture. Skin fine pale greenish white, a little dotted, and with a lively, rich red cheek. Flesh pale greenish white, quite red at the stone, very melting and juicy, with a sweet and rich flavor. Last of August. Freestone. Morris’s WuiITE RARERIPE. Morris’s White. White Melocoton. White Rareripe. Cole’s White Melocoton. Luscious White Rareripe. Freestone Heath. Lady Ann Steward. Morris’s White Freestone. Morris’s White Rareripe, a native, is the most popular and well-known white Peach, and is everywhere cultivated in this country, either under this or some of the other names quoted above. It is a rich fruit in a warm climate, but is + 414 7 3 ; THE PEACH. not quite so high flavored at the North or East. The tree is vigorous and healthy, and bears fair crops. In some sec- tions tender and variable in quality. Leaves with reniform glands. Flowers small. i Fruit rather large, oval. Suture only of moderate depth, { swollen point small. Skin rather downy, greenish white on all sides at first, but white with a creamy tint when fully ripe, and, when fully exposed, sometimes with a slightly pur- ple cheek. Flesh white -to the stone, a little firm, melting, juicy, sweet, and rich. Middle of September. Mountain Rose. This new peach is said to have originated in Morris Co., New Jersey. Tree vigorous and very productive. It ripens at the same time as Large Early York, is more highly colored, but not quite as rich. Glands globose. Flowers | small. Fruit large, roundish, slightly compressed. Suture distinct, extending a little beyond the apex. Skin whitish, nearly covered with light and dark rich red. Flesh white, slightly — stained at the stone, juicy, sweet, slightly vinous. Separates — freely from the stone. NOBLESSE. Vanguard. Mellish’s Favorite. Lord Montague’s Noblesse. An English Peach, esteemed wherever known as one of the largest aud most valuable varieties. Leaves serrated, without glands. Flowers large. Fruit large, roundish oblong, a little narrowed at the top, and terminated by an acute swollen point. Skin slightly downy, pale green throughout, marked on the cheek with delicate red, clouded with darker red. Flesh pale greenish white to the stone, melting, very juicy. Last of August. Freestone. OLDMIXON CLINGSTONE. Oldmixon Cling. The Oldmixon Clingstone is certainly one of the highest flavored of all Peaches known in this country, where it is raised in perfection, and should have a place in every good garden. Indeed we consider this, the Large White Cling, and the Heath Cling, as being the sorts among the most de- sirable of this class of Peaches for small collections, Leaves with globose glands. Flowers small. Fruit large, roundish oval. The suture distinct only at ij | THE PEACH. 415 Ec _ the ~ Skin yellowish white dotted with red, or with a red cheek, -yarying from pale to lively red. Flesh pale white, very ‘melting and juicy, with an exceedingly rich, luscious, high e top, on one side of which the fruit is slightly enlarged. flavor. First of September. OLDMIXON FREESTONE. Oldmixon Clearstone. A large American Peach, of late maturity and rich flavor. _ It was, we believe, raised either from a stone of the Catherine ya NS " Cling or the Oldmixon Cling, the latter having been brought to this country many years ago by Sir John Oldmixon. It bears good crops, and is a valuable variety for market or garden. Leaves with globose glands. Flowers small. _ Fruit large, roundish or slightly oval, one side swollen, and the suture visible only at the top. Cavity but slightly sunk at the stalk. Skin pale yellowish white, marbled with red, the cheek a deep red. Flesh white, but quite red at the stone, tender, with an excellent rich, sugary, and vinous flavor. Beginning of September. OLtp NEWINGTON. Newington. Large Newington. A celebrated English Clingstone, which has been in culti- vation more than two hundred years, and still is perhaps the best in the English climate. Although excellent, it is not so generally esteemed here as the Large White Cling and Old- mixon Clingstone. Leaves serrated, without glands. Flowers large. Fruit large, roundish, the suture slight. Skin pale yellow- ish white, with a fine red cheek, marked with streaks of darker red. Flesh pale yellowish white, deep re@ at the stone, to which it always adheres very firmly; melting, juicy, and rich. Ripens about the 15th of September. PRESIDENT. One of the best of our Peaches, and a capital variety. Originated, several years ago, on Long Island. Leaves with globose glands. Flowers small. Fruit large, roundish oval, the suture shallow. Skin very downy, pale yellowish green, with a dull red cheek. Flesh white, but deep red at the stone, very juicy, melting, rich, and high-flavored. Stone very rough. Middle of Septem- ber. Freestone. 416 THE PEACH. PRESIDENT CHURCH. ie, 4 Raised by the Rev. A. Church, President of Franklin pai lege, Ga. Glands reniform. Fruit large, roundish, inclining to oval. Suture nalowal often a mere line, with a small point at the apex, which is rarely depressed. Skin pale red in the shade, beautifully mottled and washed with dark red in the sun. Flesh white, pale red at the stone, very juicy, melting. Freestone. Ripe middle September. PRINCE OF WALES. Raised by Thomas Rivers, England, from the seed of Pit- maston Orange Nectarine. Tree vigorous and productive. Glands reniform. Flowers small. Fruit medium, roundish, a little inclining to oval, one side often enlarged, suture distinct, extending a little beyond the apex. Skin whitish or creamy white, shaded and mottled with deep red in the sun. Flesh white, red at the stone, juicy, melting, sweet. Very good. Separates freely from the stone. Ripens middle of September. PRINCESS OF WALES. Raised by Thomas Rivers, England, from seed of Pavie de Pompone peach. The tree is a thrifty, vigorous grower, and an abundant bearer. Glands globose. Flowers large. Fruit medium or above, roundish, narrowing a little to the apex, which has often a slight nipple, suture slight, extend- ing a little beyond the apex. Skin creamy white, shaded with dark red where exposed. Flesh whitish, red at the stone, juicy, melting, sweet, rich. Very good. Separates from the stone. Ripens the last of September. @ ReEpD-CHEEK MELOcoTON.* Malagatune. Yellow Malocoton. Malacatune. Yellow Malagatune. Hogg’s Melocoton. Red-Cheek Malocoton. The Melocoton (or Malagatune, as it is commonly called) is almost too well known to need description. Almost every orchard and garden in the country contains it, and hundreds of thousands of bushels of the fruit are raised and sent to market in this country every year. It is a beautiful and fine fruit in favorable seasons, though in unfavorable ones the acid frequently predominates somewhat in its flavor. It is an American seedling, and is constantly reproducing itself * Melocoton is the Spanish for Peach. THE PEACH. 417 er new forms, most of the varieties in this section having, directly or indirectly, been raised from it; the finest and most popular at the present time being Crawford’s Karly and Late Melocotons, both greatly superior, in every respect, to the original Melocoton. _ Pettit’s Imperial, Middleton’s Imperial, Scott’s Nonpareil, and Tice, are seedlings of this variety, but not sufficiently distinct and valuable to merit cultivation. Leaves with glo- bose glands. Flowers small. Fruit large, roundish oval, with a swollen point at the top. Skin yellow, with a deep red cheek. Flesh deep yellow, red at the stone, juicy, melting, with a good, rich, vinous flavor. First of September. Freestone. REEVES’ FAVORITE. Raised by Samuel Reeves, Salem, N. J. A hardy, vigor- ous, and productive kind. Glands globose. Flowers small. Fruit large, roundish, inclining to oval, with a swollen point. Skin yellow, with a fine red cheek. Flesh deep yel- low, red at the stone, juicy, melting, with a good, vinous fla- vor. Freestone. Middle of September. RICHMOND. Raised by Dr. E. W. Sylvester, of Lyons, N. Y., who writes that the tree is vigorous and very productive, and ripens a few days later than Crawford’s Early, is less acid, and a prom- ising market variety. Glands reniform. Fruit medium to large, roundish, slightly compressed. Su- ture slight, but distinct, ending at the apex, which is a little swollen. Skin fine yellow, shaded and mottled with dark rich red. Flesh yellow, a little red at the stone, juicy, melt- ing, sweet, vinous. Very good. Separates from the stone, which is of medium size. Ripe last of September. RoyaL GEORGE. Early Royal George. Red Magdalen. Millet’s Mignonne. Madeleine Rouge a Petite Fleur. Lockyer’s Mignonne. French Chancellor, incorrectly, of some. Griffin’s Mignonne. Early Bourdine, Superb. Double Swalsh, “ fF Few of the early Peaches surpass in flavor and beauty the Royal George. It is one of the finest European varieties. It is a regular and moderate bearer. Leaves serrated, with- out glands. Flowers small. _ Fruit above the middle size, or rather large, globular, 27 418 THE PEACH. broad, and depressed, the suture deep and broad at the top, and extending round two-thirds of the fruit. Skin pale or white, thickly sprinkled with red dots, and the cheek of a broad, rich, deep red, slightly marbled. Flesh whitish, but very red at the stone, melting, juicy, very rich, and of the © highest flavor. From the 20th to.the last of August. Free- stone. Scorr’s Earty Rep. Scott’s Early Red is a variety of a very excellent flavor, and a prolific bearer, which was received from New Jersey. Leaves with obscure globose glands. Flowers small. Fruit of medium size, roundish, a little depressed, the su-— ture distinctly marked, but not deep. Skin pale greenish white, but much covered with red, which is mottled with fawn-colored dots. Flesh whitish, very juicy, with a rich and luscious flavor. Middle of August. Freestone. SmitH’s NEWINGTON. Early Newington. Smith’s Early Newington. Early Newington. This is one of the best early Clingstone Peaches. The Early Newington ot our gardens as generally known (see Early Newington Freestone), is earlier and a very much finer va- riety, with reniform glands; being a partial Clingstone, but most frequently parting from the flesh, has quite supplanted it. Leaves serrated, without glands. Flowers large. Fruit middle-sized, rather oval, narrower at the top, and one half a little enlarged. Skin pale straw-color, with a lively red cheek streaked with purple. Flesh firm, pale yel- low, but light red at the stone, to which it adheres closely ; juicy, and of very good quality. Last of August. Smock FREESTONE. St. George. This was originated by Mr. Smock, of Middleton, N.S. Leaves with reniform glands. Tree har dy, vigorous, and very productive. . Fruit large, oval, narrowed towards the stalk, and rather compressed on the sides. Skin light orange yellow, mottled with red, or often with a dark-red cheek when fully exposed. Flesh bright yellow, but red at the stone, moderately juicy and rich. Ripens last of September and first of October. Snow. The Snow Peach is a remarkably fair and beautiful fruit, THE PEACH. 419 of American origin. The fruit and blossoms are white, and the foliage and wood of a light green. Leaves with reniform glands. Flowers small. Fruit large, globular. Suture faintly marked, except at ‘the top. Skin thin, clear, beautiful, white on all sides. Flesh white to the stone, juicy and melting, with a sweet, ‘rich, and sprightly flavor. Beginning of September. Free- stone. Stump THE WORLD. A native of New Jersey, large and showy, and profitable for market growing. Flowers small. Glands globose. Fruit very large, roundish, a little oblong. Skin creamy white, with a bright red cheek. Suture shallow, rather more than half round. Flesh white, juicy, and _high-flavored. Last of September. Freestone. STURTEVANT. Raised from seed by E. T. Sturtevant, Cleveland, O., in 1826. It is one of, if not the, best yellow-fleshed Peaches own. Fruit medium or above, roundish, compressed. Broad shallow suture half round, followed by a dark line. Skin downy, rich yellow, mostly covered with dark rich red, very dark in the sun. Flesh yellow, red at the stone. Stone very small. Freestone. Last of August to first of September. (Elliott.) SUSQUEHANNA. Griffith Malacotune, Griffith. Griffith Mammoth. Originated with Mr. Griffith, on the banks of the Susque- hanna. ‘Tree vigorous, moderately productive. A large, handsome fruit, and a favorite in that section. Flowers small. Fruit large, nearly globular. Suture half round. Skin rich yellow, with a beautiful red cheek, nearly covering the whole surface. Flesh yellow, sweet, juicy, with a rich vinous flavor. Ripens from the first to the middle of September. Freestone. TrotH’s Earty Rep. A New Jersey Peach, valued as an early sort, profitable for market. Glands globose. Flowers small. Fruit medium, roundish. Skin whitish, bright red in the cies 4 icy ** 420 THE PEACH. i sun. Flesh white, red at the stone, juicy, sweet. Freestone. Ripens early in August. ; Van Zanpt’s SuPERB. Originated in the garden of R. B. Van Zandt, Long Isl- and. Flowers small. Fruit medium size, oval. Skin nearly smooth, white, deli- cately marbled with red, giving it a waxen hue; the beauty and smoothness of the skin approximate in appearance to that of a nectarine. Flesh melting and delicious; separates from the stone. Ripens in August. 7 Warp’s LATE FREE. A fine late American variety, vigorous and productive, valuable for market. Glands reniform. Flowers small. Fruit rather large, roundish, inclining to oval, Skin white, with a beautiful crimson cheek. Flesh white, slightly tinged with red at the stone, juicy, melting; rich, and excellent. Freestone. First of October. W ASHINGTON. Washington Red Freestone. The Washington is a handsome and very delicious Peach, of American origin. It was named and first introduced to notice by Michael Floy, New York. The fruit ripens late; the tree is vigorous, hardy, and productive, and it is alto- gether a valuable variety. Leaves with globose glands. Flowers small. Fruit large, broad, depressed, with a broad, deep suture extending nearly round it. Skin very thin, yellowish white, with a deep crimson cheek. Flesh pale yellowish white, very tender, juicy, and melting, with a sweet, rich, and luscious flavor. It often adheres slightly to the stone, which is quite | small, Middle of September. Freestone. YELLOW ALBERGE. Alberge Jaune. Gold-Fleshed. Red Alberge. Péche Jaune. Yellow Rareripe. Golden Mignonne. Purple Alberge. The Yellow Alberge is an old French variety, and one of the earliest of the yellow-fleshed Peaches. It is, no doubt, the original sort from which our Melocotons and Yellow Rareripes have sprungin this country. IJt has only a second- rate flavor, except in rich, warm soils, and is not cemparable THE PEACH. 4921 9 the Yellow Rareripe in size or quality. Leaves with f obose glands. Flowers small. _ Fruit of medium size, roundish, with a well-marked furrow Rining half round. Skin yellow, with a deep purplish-red cheek. Flesh yellow, but deep red at the stone, soft, juicy, sweet, with a pleasant vinous flavor. Middle of August. Freestone. * YELLOW RARERIPE. Large Yellow Rareripe. Marie Antoinette. Red and Yellow Rareripe. Cutter’s Yellow. One of the finest very early yellow-fleshed Peaches. It is an American seedling, and well deserves the extensive culti- vation it receives both in the orchard and garden. Leaves with globose glands. Flowers small. Fruit large, roundish, the suture slightly depressed, ex- tending more than half round, the swollen point at the top small. Skin deep orange yellow, somewhat dotted with red, the cheek rich red, shaded off in streaks, Flesh deep yellow. but red at the stone, juicy, melting, with a rich and excellent vinous flavor. Ripens from the 25th to the 30th of August. ‘Stone small. Freestone. CURIOUS OR ORNAMENTAL VARIETIES. DovusLe-BLossoMED. Double-Flowering Peach. Pécher 4 Fleurs Doubles. Rose-F lowering. Pécher a Fleurs Semi-Doubles. The Double-Blossomed Peach is, when in full bloom, one of the gayest and most beautiful of fruit-trees, and blooming with its lovely companion, the Double Flowering Cherry, finds a place in all our pleasure-grounds and ornamental plantations. Its flowers are of a lively rose color, nearly full double, and so thickly disposed on the branches as to be very ‘striking and showy. They are produced at the usual season, or a few days later. This sort is rendered more dwarf for shrubberies by budding it upon the Mirabelle or the Cherry Plum stock. The leaves have reniform glands. The fruit, which is sparingly produced, is roundish oval, pale greenish yellow, faintly tinged with red. Freestone, and of indifferent flavor. The Crimson or CAMELLIA-FLOWERED, with large double- flowers of a rich crimson hue, especially attractive and showy, the CARNATION-FLOWERED, with flowers striped like a carna- tion, and the V ARIEGATED- FLOWERED, with flowers of differ- 422 THE PEAR. ent hues on the same tree, are among the more recent intro-| ductions, and, grouped with the older varieties, are very effective. . CHAPTER XXVIL. THE PEAR. Pyrus communis, L. Rosacee, of botanists. Poirier, of the French; Birnebaum, German; Peer, Dutch; Pero, Italian ; and Pera, Spanish, Tue Pear is undeniably the favorite fruit of modern times and modern cultivators. Indeed, we believe the Pear of modern times, thanks to the science and skill of horticultur- ists, is quite a different morsel for the palate from the pear of two or three centuries ago. In its wild state it is one of the most austere of all fruits, and a choke-pear of our fields, really a great improvement on the wild type, seizes one’s throat with such an unmerciful gripe as to leave behind it no soothing remembrances of nectar and ambrosia. So long ago as the earliest time of the Romans the pear was considerably cultivated. It was common in-Syria, Egypt, and Greece, and from the latter country was transplanted into Italy. ‘‘ Theophrastus speaks of the productiveness of the old pear-trees, and Virgil mentions some pears which he re- ceived from Cato. Pliny in his 15th book describes the va- rieties in cultivation in his time as exceedingly numerous; and mentions a number which were named after the countries from which they were received. Of all pears, he says, the Costumine is the most delicate and agreeable. The Falernian Pear was esteemed for its juice; and the Tibernian, because it was preferred by the Emperor Tiberius. ‘There were ‘proud pears, which were so called because they ripened early and would not keep, and ‘winter pears,’ pears for baking, as at the present day.” None of these old Roman varieties have — been handed down to us, and we might believe some of them approached the buttery lusciousness of our modern pears, did not Pliny pithily add, most unfortunately for their reputation, ‘all pears whatsoever are but a heavy meat, unless they are well boiled or baked.” In fact, the really delicious qualities of this fruit were not developed until about the seventeenth century. And within the last sixty years the pear, subjected to constant produc t THE PEAR. 493 tion from seed by Van Mons and his followers, and to hybri- dizing or crossing by Mr. Knight and other English cultiva- tors, appears at length to have reached almost the summit of perfection in beauty, duration, and flavor. Of. Professor Van Mons and his labors of a whole life, almost devoted to pears, we have already spoken in our first chapter. From among the 80,000 seedlings raised by himself, and the many thou- sands reared by other zealous cultivators abroad, especially in Belgium—the Eden of the pear-tree—there have been selected a large number of varieties of high excellence. In this country we are continually adding to the number, as, in our newer soil, the pear, following the natural laws of succes- sive reproduction, is constantly appearing in new seedling forms. The high flavor of the Seckel Pear, an American variety, as yet unsurpassed in this respect by any European sort, proves the natural congeniality of the climate of the Northern States to this fruit. The pear-tree is not a native of North America, but was introduced from the other continent. In Europe, Western Asia, and China it grows wild, in company with the apple, in hedges and woody wastes. In its wild state itis hardier ‘and longer lived than the apple, making a taller and more )pyramidal head, and becoming thick in its trunk. There are ‘trees on record abroad of great size and age for fruit-trees. ‘M. Bose mentions several which are known to be near 400 years old. There is a very extraordinary tree in Holme Lacy, Herefordshire, England—a perry pear—from which ‘were made, more than once, 15 hogsheads of perry in a single year. In 1805 it covered more than half an acre of land, ithe branches bending down and taking root, and, in turn, jpreducing others in the same way. Loudon, in his work on ‘trees, says that it is still in fine health, though reduced in size. One of the most remarkable pear-trees in this country is owing in Illinois, about ten miles north of Vincennes. It as not believed to be more than forty years old, having been planted by Mrs. Ockletree, about 1805. The girth of its runk one foot above the ground is twelve feet, and at nine eet from the ground, six and a half feet ; and its branches xtend over an area ninety-four feet in diameter. In 1834 it ielded 184 bushels of pears ; in 1840 it yielded 140 bushels. t is enormously productive always ; the fruit is pretty large, fipening in early autumn, and is of tolerable flavor. _ The tree came into bearing at the fifteenth year from its lanting, but grafts from it produce in about four or five ears. Like the Dix, itis almost thornless, and it is re- markable that no blight of any kind has ever affected it. 494 THE PEAR. ' The Stuyvesant Pear-Tree, which was destroyed in 1867, was originally planted by the old Governor of the Dutch — colony of New York, more than two hundred years ago, on what was once his farm, but is now part of the city, quite — thickly covered with houses. : Along the St. Clair river, below Detroit, and on the banks — of the Mississippi, near St. Louis, are found many large old pear-trees vying in health and vigor with those of recent planting. Uses. The great value of the Pear is as a dessert fruit. Next to this, itis highly esteemed for baking, stewing, pre- serving, and marmalades. In France and Belgium the fruit is very generally dried in ovens, or much in the same way as — we do the apple, when it is quite an important article of © food. Dessert pears should have a melting, soft texture, and a sugary, aromatic juice. Kitchen pears, for baking or stewing, © should be large, with firm and crisp flesh, moderately juicy. The juice of the pear, fermented, is called Perry. This is made precisely in the same way as cider, and it is richer, and more esteemed by many persons. In the midland counties of England, and in various parts of France and Ger- many, what are called Perry Pears—very hardy productive sorts, having an austere juice—are largely cultivated for this purpose. In several places in our Eastern States, we under- stand, perry is now annually made in considerable quantities. The fruit should be ground directly after being gathered, and requires rather more isinglass (say 14 oz. to a barrel) to fine it, on racking, than cider. In suitable soil the yield of perry to the acre is usually about one-third more than that of © cider. The wood of the Pear-tree is heavy and fine-grained, and makes, when stained black, an excellent imitation of ebony. It is largely employed by turners for making joiners’ tools. The leaves will dye yellow. GATHERING AND KEEPING THE Fruit. The pear is a peculiar’ fruit in one respect, which should always be kept in mind: viz., that most varieties are much finer in flavor vf picked from: the tree and ripened in the house than if allowed to become: fully matured on the tree. There are a few exceptions to§ this rule, but they are very few. And, on the other hand, we § know a great many varieties which are only second or third-§ rate when ripened on the tree, but possess the highest andifj, richest flavor if gathered at the proper time and allowed to mature in the house. This proper season is easily known first, by the ripening of a few full-grown but worm-eate . THE PEAR. 425 ‘specimens, which fall soonest from the tree; and, secondly, by the change of color and the readiness of the stalk to part from its branch on gently raising the fruit. The fruit should then be gathered—or so much of the crop as appears suffi- ciently matured—and spread out on shelves in the fruit- room. So important is the ripening of pears in the house, that most amateurs of this fruit find it to their advantage to have a small room set apart and fitted up with shelves in tiers, to be used solely as a frwit-room. In absence of any room specially devoted to the purpose, shallow drawers, say four inches deep, and from one and a half to two feet in diameter, should be procured, and into the bottom of each lay a soft woollen cloth, then a layer of pears, but so that they may not touch each other; then over them lay another soft woollen cloth, and place the drawers in a cool dry room. Ina period varying from three days to as many weeks, according to the variety, the fruit will be found to have ripened to a delicious richness, and to have taken on a high golden color, seldom or never obtained when allowed to ripen on the tree. Some persons use the common husks called “shorts,” from the flouring-mills, to cover the pears in place of the woollen cloths, and with perhaps equally good re- sults, but it is not as neat or convenient a practice. Many sorts which, ripened in the sun and open air, are rather dry, when ripened within doors are most abundantly melting and juicy. They will also last for a considerably longer period if ripened in this way—maturing gradually, as wanted for use, and being thus beyond the risk of loss or in- jury by violent storms or high winds. Winter dessert pears should be allowed to hang on the tree as long as possible, until the nights become frosty. They should then be wrapped separately in paper, packed in kegs, barrels, or small boxes, and placed in a cool, dry room, free from frost. Some varieties, as the D’Aremberg, will ripen finely with no other care than placing them in barrels in the cellar, likeapples. But most kinds of the finer winter dessert pears should be brought into a warm apartment for a couple of weeks before their usual season of maturity. They should be kept covered, to prevent shrivelling. Many sorts that are comparatively tough, if ripened in a cold apartment, become very melting, buttery, and juicy when allowed to mature in a room kept at the temperature of 60 or 70 degrees. PropaGation. ‘The finer sorts of pears are continued or in- creased by grafting and budding, and the stocks on which to work are either seedlings or suckers. Sucker stocks have 426 THE PEAR. usually such indifferent roots, they are so liable to produce suckers continually themselves, and are so much less healthy — than seedlings, that they are now seldom used by good culti-— vators; though, if quite young and thrifty, they will often make good stocks. Seedlings, however, are by far the best stocks for the pear in all cases; and seedlings from strong-growing, healthy pears, — of common quality—such as grow about most farmers’ gar- dens—are preferable for stocks to those raised from the best varieties, being more hardy and vigorous. | As it is usually found more difficult to raise a good supply of seedling pear-stocks in this country than of any other fruit- tree, we will here remark that it is absolutely necessary, to insure success, that two points be observed. The first is, to clean and sow the seed as soon as may be after the fruit is well matured; the second, to sow it only in deep rich soil, It should be previously trenched—if not naturally deep—at least twenty inches or two feet deep, and enriched with manure or compost mixed with ashes. This will give an abundant supply of nutriment to the young seedlings the first year, without which they become starved and parched, after a few inches’ growth, by our hot and dry summer, when they frequently fall a prey to the aphis and other insects at the root and top. A mellow, rich soil, whose depth insures a supply of moisture, will give strong seedlings, which are always, at two years’ growth, fit to go into the nursery-rows for budding; while a dry, thin soil will seldom produce good ~ stocks, even in half a dozen years. The seeds should be sown precisely like those of the apple, in broad drills, and the treatment of the stocks, when planted in the rows for budding, is quite similar. Budding is almost universally preferred by us for propagating the pear, and this tree takes so readily that very few failures can happen to an ex- perienced hand. About the first of August, in this latitude, is the proper season for performing this operation. We may add here, that one-year-old pear seedlings are often winter-killed when the autumn has not been such as to ripen the wood thoroughly. A few branches of evergreens, or some slight covering laid along the rows will prevent this. Or they may be laid in by the heels in a sheltered place. The thorn makes very good stocks for the pear, except that if grafted above ground the tree is often apt to be broken off at the point of union by high winds. This is obviated by grafting a little below the surface. Grafting on the thorn is — a very useful practice-for strong clayey soils, as on such stocks the pear may be grown with success, when it would THE PEAR. 497 not otherwise thrive. It also comes rather earlier into bear- ing. The mowntain ash is thought by some to be a valuable stock for light sandy soils, but care should be taken that the graft or bud be inserted low down near the crown of the stock, so that when transplanted the whole of the stock can be covered with soil, otherwise the borer will soon destroy it. The pear is sometimes budded on the apple, but it is then : usually very short-lived. For rendering the pear dwarf, the Quince stock is almost z universally used, as the pear unites readily with it, becomes quite dwarf in habit, and bears very early. Some large-growing ; pears—as the Duchess of Angouléme—extremely liable to be blown off the tree, bear much better on the quince stock, and others are considerably improved in flavor by it. The dwarf pear, however, it must be confessed, rather belongs to the small garden of the amateur than to the orchardist, or him who desires to have regular large crops and long-lived _ trees. The dwarf tree is usually short-lived, seldom enduring more than fifteen or twenty years in bearing—but it is a a pretty and economical way of growing a good many sorts, and getting fruit speedily, in a small garden.* The pear, not being very abundantly supplied with fibrous _ roots, should never be transplanted, of large size, from the nursery. Small thrifty plants, five or six feet high, are much to be preferred. Soin, Srruation, AND CutturE. The best soil for this fruit- tree is a strong loam of moderate depth on a dry subsoil. The pear will, indeed, adapt itself to as great a variety of soils as any fruit-tree, but in unfavorable soils it is more ‘=a S — liable to suffer from disease than any other. Soils that are wet during any considerable portion of the year, are entirely unfit for the pear-tree ; and soils that are over-rich and deep, like some of the Western alluvials, force the tree into such over-luxuriant growth that its wood does not ripen, and is liable to be killed by winter blight. Soils that are too light, on the other hand, may be improved by trenching if the sub- soil is heavier, or by top-dressing with heavy muck and river mud if it is not. In a climate rather cold for the pear, or on a cold soil, it * Whether the Pear can he successfully cultivated on the Quince for market is yet a debatable question ; some growers, owing per- haps to soil and climate, having succeeded satisfactorily, while others have entirely failed. That dwarfs are a great acquisition to the gar- den where large standards are inadmissible is unquestioned. We _ believe the promise of some varieties on quince warrants the expecta- tion that they will be found profitable for general cultivation. 428 THE PEAR. is advantageous to plant on a Southern slope; but in the © Middle States, in warm soils, we do not consider a decidedly Southern exposure so good as other rather cooler ones. The pear succeeds so well as an open standard, and requires so little care for pruning—less, indeed, in the latter respect than any other fruit-tree—that training is seldom thought of except for dwarfs, or in the gardens of the curious or skilful. The system of quenouille or distaff training, an interesting mode of rendering trees very productive in a small space, we have already fully described in p. 40, as well as root-pruning for the same purpose in p. 36. The manner of growing and training dwarfs in this country, on a large scale, for orchards, is, however, more as bushes or low-headed trees than as pyramids, quenouille, or espalier ; and while the same general principles are maintained, it is necessary to head back the shoot more severely; and unless time can be given in the summer season to checking the growth, and forming a thick, round, open head by means of summer pinching, then, in order to maintain health and vigor in dwarfs, they must be annually shortened back from one- half to two-thirds of the preceding year’s growth. The best time for this is immediately at the close of winter. In orchard culture the pear is usually planted about thirty feet distant each way; in fruit-gardens, where the heads are somewhat kept in by pruning, twenty feet is considered suffi- cient by many. Pear-trees in a bearing state, where the growth is no longer luxuriant, should have, every autumn, a moderate top- dressing of manure, to keep them in good condition. This, as it promotes steady and regular growth, is far preferable to occasional heavy manuring. DiIsEASES. As a drawback to the otherwise easy cultivation of this fine fruit, the pear-tree is, unfortunately, liable to a very serious disease called the pear-tree blight or fire blight, appearing irregularly, and in most parts of the country ; sometimes in succeeding seasons, and again only after a lapse of several years; attacking sometimes only the extremities of the limbs, and at other times destroying the whole tree; producing occasionally little damage to a few branches, but too often also destroying, in a day or two, an entire large tree ; this disease has been, at different times, the terror and despair of pear-growers. Some parts of the country have been nearly free from it, while others have suffered so much as almost to deter persons from extending the cultivation of this fine fruit. For nearly a hundred years its existence has been remarked in this country, aid all notions of its character and origin have / THE PEAR. 429 been so vague as to lead to little practical assistance in re- moving or remedying the evil. Careful observations for several years past, and repeated comparison of facts with accurate observers in various parts of the country, have led us to the following conclusions : 1st. That what is popularly called the pear blight, is, in fact, two distinct diseases. 2d. That one of these is caused by an insect, and the other by sudden freezing and thawing of the sap in unfavorable au- tumns. ‘The first we shall therefore call the insect blight, and the second the frozen-sap blight. 1, Tue Insect Buieut. The symptoms of the msect blight are as follows: In the month of June or July, when the tree is in full luxuriance of growth, shoots at the extremities of the branches, and often extending down two seasons’ growth, are observed suddenly to turn brown. In two or three days the leaves become quite black and dry, and the wood so shriv- elled and hard as to be cut with difficulty with a knife. If the branch is allowed to remain, the disease sometimes ex- tends a short distance farther down the stem, but usually not much farther than the point where the insect had made his lodgment. The insect which causes this blight was first dis- covered by the Hon. John Lowell, of Boston, in 1816, and was described by Professor Peck under the name of Scolytus pyri. Itis very minute, being scarcely one-tenth of an inch long; and it escapes from the branch almost as soon as, by the withering of the leaves, we are aware of its attack; hence it is so rarely seen by careless observers. In the perfect state it is a very small beetle, deep brown, with legs of a paler color. Its thorax is short, convex, rough in front, and studded with erect bristles. The wing-covers are marked with rows of punctured points, between which are also rows of bristles, and they appear cut off very obliquely behind. This insect deposits its egg some time in July or August, either behind or below a bud. Whether the egg hatches at once, we are not aware, but the following spring the small grub or larva bores through the sap-wood or tender albur- num, beginning at the root of the bud, and burrows toward the centre of the stem. Around this centre or pith it forms a circular passage, sometimes devouring it altogether. By thus perforating, sawing off, or girdling, internally, a con- siderable portion of the vessels which convey the ascending sap, at the very period when the rapid growth of the leaves calls for the largest supply of fluid from the roots, the growth and the vitality of the branch are checked, and finally extin- guished. The larva about this time completes both its trans- 430 THE PEAR. formution and its passage out, and, in the beetle form, emerges with wings into the air, to sek out new positions for laying — its eggs and continuing its species. The small passage where it makes its exit may now more easily be discovered, below — or by the side of the bud, resembling a hole bored ee a needle or pin. . It is well to remark here that the attack of this blight in- — sect is not confined to the Pear, but in some parts of the country we have observed it preying upon the Apple and the Quince in the same manner. In the latter tree, the shoots © that were girdled were shorter, and at the extremities of the branches only; not leading, therefore, to such serious conse- quences as in the Pear. The ravages of the insect blight, we are inclined to think, do not extend much below the point where the insect has deposited its eggs—a material point of difference from the Frozen-sap blight, which often poisons the system of the whole tree if allowed to remain, or if originally very exten- sive. The remedy for the insect blight is very distinct. It is that originally suggested by Mr. Lowell, which we and many others have pursued with entire success, when the other form of the disease was not also present. The remedy consists, at the very first indications of the existence of the enemy, in cut- ting off and burning the diseased branch, a foot below the | lowest mark of discoloration. The insect is usually to be found at the bottom of this blackened point, and it is very important that the branches be removed early, as the Scolytus is now about emerging from his burrow, and will speedily escape us, to multiply his mischief elsewhere. If there is much appearance of the insect blight, the tree should be ex- amined every noon, so long as thére are any indications of dis- ease, and the amputated branches carried at once to the fire. 2. THE Frozen-sap Buicut. We give this term to the most formidable phase of this disease that affects the pear- tree. Though it is by ordinary observers often confounded in its effects with the insect blight, yet it has strongly char- acteristic marks, and is far more fatal in its effects. — The symptoms of the frozen-sap blight are the following: First. The appearance, at the season of winter or spring pruning, of a thick clammy sap, of a sticky nature, which exudes from the wounds made by the knife; the ordinary cut showing a clean and smooth surface. ° Second. The appearance in the spring, on the bark of the trunk or branches, often a considerable distance from the ex- tremities, of black, shrivelled, dead patches of bark. THE PEAR. 431 Third. In early summer months the disease fully manifests itself by the extremities shrivelling, turning black, and de- caying, as if suddenly killed. If these diseased parts are cut off, the inner bark and heart-wood will be found dark and discolored some distance below where it is fresh and green outside. If the tree is slightly affected only, it may pass off with the loss of a few branches; but if it has been seriously tainted, the disease, if not arrested, may, sooner or later, be carried through the whole system of the tree, which will gradually decline or entirely perish. To explain the nature of this disease we must first premise that, in every tree, there are two currents of sap carried on: Ist, the upward current of sap, which rises through the outer wood (or alburnum), to be digested by the leaves; 2d, the downward current, which descends through the inner bark (or liber), forming a deposit of new wood on its passage down.* Now let us suppose, anterior to a blight season, a very sudden and early winter succeeding a damp and warm au- tumn.t The summer having been dry, the growth of trees was completed early, but this excess of dampness in autumn forces the trees into a vigorous second growth, which con- tinues late. While the sap-vessels are still filled with their fluids, a sharp and sudden freezing takes place, or is, perhaps, repeated several times, followed, in the daytime, by bright sun. The descending current of sap becomes thick and clam- my, so as to descend with difficulty; it chokes up the sap- véssels, freezes and thaws again, loses its vitality, and becomes dark and discolored, and in some cases so poisonous as to destroy the leaves of other plants when applied to them. Here, along the inner bark, it lodges, and remains in a thick, sticky state all winter. If it happens to flow down till it meets with any obstruction, and remains in any considerable quantity, it freezes again beneath the bark, ruptures and de- stroys the sap-vessels, and the bark and some of the wood beneath it shrivels and dies. In the ensuing spring the upward current of sap rises through its ordinary channel,—the outer wood or alburnum,— the leaves expand, and, for some time, nearly all the upward current being take up to form leaves and new shoots, the tree * Being distributed towards the centre of the stem by the medul- lary rays which communicate from the inner bark to the pith. + Which always happens previously to a summer when the blight is very prevalent, and will be remembered by all as having been espe- cially the case in the autumn of 1843, which preceded the extensive alae ig of the next season, 432 THE PEAR. appears flourishing. Toward the beginning of summer, how- ever, the leaves commence sending the downward current of sap to increase the woody matter of the stem. This current, it will be remembered, has to pass downward through the inner bark or liber, along which still remain portions of the poisoned sap, arrested in its course the previous autumn. This poison is diluted, and taken up by the new downward current, distributed toward the pith and along the new layers of alburnum, thus tainting all the neighboring parts. Should any of the adjacent sap-vessels have been ruptured by frost, so that the poison thus becomes mixed with the still ascend- ing current of sap, the branch above it immediately turns black and dies, precisely as if poison were introduced under the bark. And very frequently it is accompanied with pre- cisely the odor of decaying frost-bitten vegetation.* The foregoing is the worst form of the disease, and it takes place when the poisoned sap, stagnated under the bark in spots, remains through the winter in a thick, semi-fluid state, so as to be capable of being taken up in the descending current of the next summer. When, on the other hand, it collects in sufficient quantity to freeze again, burst the sap-vessels, and afterwards dry out by the influence of the sun and wind, it leaves the patches of dead bark which we have already de- scribed. As part of the woody channels which convey the ascending sap probably remain entire and uninjured, the tree or branch will perhaps continue to grow the whole season and bear fruit, as if nothing had happened to it, drying down to the shrivelled spots of bark the next spring. The effect in this case is precisely that of girdling only, and the branch or tree will die after a time, but not suddenly. From what we have said, it is easy to infer that it would not be difficult, on the occurrence of such an autumn, when sudden congelation takes place in unripened wood, to predict a blight season for the following summer. Such has several * We do not know that this form of blight is common in Europe, but the following extract from the celebrated work of Duhamel on fruit-trees, published in 1768, would seem to indicate something very similar a long time ago. ‘*The sap corrupted by putrid water, or the excess of manure, bursts the cellular membranes in some places, extends itself between the wood and the bark, which it separates, and carries its poisonous acrid influence to all the neighboring parts, like a gangrene. When it attacks the small branches they should be cut off; if it appears in the large branches or body of the tree, all the cankered parts must be cut out down to the sound wood, and the wound covered with composition. If the evil be produced by manure or stagnant water (and it may be produced by other causes), the old earth must be removed from the roots and fresh soil put in its place, and means taken to draw off the be ~ ve es ¢ THE PEAR. 433 times been done, and its fulfilment may be looked for with certainty in all trees that had not previously ripened their wood.* So also it would and does naturally follow, that trees in a damp, rich soil are much more liable to the frozen-sap blight than those upon a drier soil. Ina soil over-moist or too rich, the pear is always liable to make late second growths, and its wood will often be caught unripened by an early winter. For this reason this form of blight is vastly more extensive and destructive in the deep rich soils of the Western States than in the drier and poorer soils of the East. And this will always be the case in over-rich soils, unless the trees are checked in their luxuriance by root-pruning. Again, those varieties of the pear which have the habit of maturing their wood early, are very rarely affected with the frozen-sap blight. But late-growing sorts are always more or less liable to it, especially when the trees are young, and the excessive growth is not reduced by fruit-bearing. Every nurseryman knows that there are certain late-growing sorts which are always more lable to this blight in the nursery. Among these we have particularly noticed the Passe Colmar and the Forelle, though when these sorts become bearing trees they are not more liable than many others. The Seckel water from the roots. But if the disease has made much progress on the trunk, the tree is lost.”—TZ'raité des Arbres Fruttiers, vol. 11, p. 100. * Since the above was written, we have had the pleasure of seeing a highly interesting article by the Rev. H. W. Beecher, in Indiana, one of the most intelligent observers in the country. Mr. Beecher not only agrees in the main with us, but he fortifies our opinion with a number of additional facts of great value. We shall extract some of this testimony, which is vouched for by Mr. B., and for the publica- tion of which the cultivators of pears owe him many thanks. “Mr. R. Ragan, of Putnam Co., Ind., has for more than twelve years suspected that this disease originated in the fall previous to the summer in which it declares itself. During the last winter Mr. Ragan predicted the blight, as will be remembered by some of his ac- quaintances in Wayne Co., and in his pear-orchards he marked the trees that would suffer, and pointed to the spot which would be the seat of the disease, and his prognostications were strictly verified. Out of his orchard of 200 pear-trees, during the previous blight of 1832, only four escaped, and those had been transplanted, and had, therefore, made little or no growth. ‘*Mr. White, a nurseryman near Mooresville, Ind., in an orchard of over 150 trees, had not a single case of blight in the year 1844, though all around him its ravages were felt. What were the facts in this case? His orchard is planted on a mould-like piece of ground, is high, of a sandy, gravelly soil; earlier by a week than nursery soils in this country; and in the summer of 1843, his trees grew through the summer, ripened and shed their leaves early in the fall, and during _ the warm spell made no second growth.” 434 THE PEAR. pear is less subject to blight than others, which we attribute entirely to its habit of making short-jointed shoots, and ripen- ing its wood very early. To distinguish the blight of the frozen-sap from that caused by the attack of the Scolyius pyri is not difficult. The effects of the latter cease below the spot where the insect has per- forated and eaten its burrow in the branch. The former spreads gradually down the branch, which, when dissected, shows the marks of the poison in the discoloration of the inner bark and the pith, extending down some distance below the external marks of injury. If the poison becomes largely diffused in the tree, it will sometimes die outright in a day or two; but if it is only slightly present, it will often entirely recover. The presence of black, dry, shrivelled spots of bark on the branches, or soft sappy spots,as well as the appearance of thick clammy sap in winter or spring pruning, are the in- fallible signs of the frozen-sap blight. The most successful remedies for this disastrous blight, it is very evident, are chiefly preventive ones. It is, of course, impossible for us to avoid the occasional occurrence of rainy, warm autumns, which have a tendency to urge the trees into late second growth. The principal means of escaping the danger really lies in always studiously avoiding a wet soil for the fruit-tree. Very level or hollow surfaces, where heavy early autumnal rains are apt to lie and saturate the ground, should also be shunned. And any summer top-dressing or enriching calculated to stimulate the tree into late growth is pernicious. A rich, dry soil is, on the whole, the best, be- cause there the tree will make a good growth in time to ripen fully its wood, and will not be likely to make second growth. + - ad #-« ee) Po} i* a * > be J + t r a * s 26 ~~ a) Fae 3 ai Ls Bist . a 2 sm , ee ~ Sa SPT > BRIG RT PO he » ee ee F “Se ¢ =_ € ® % . ’ “ : 1 Tay a> oe < sty : ‘ 4 &\ ' + i a 2 ‘ ures ¥ a 1 aL é C ae ma - _ Me ¢ a5 (4% ~ . ' 2 . £6404 uae . a ‘ f - = P ws i Ls - . x “ ; " ‘ 7 es a4 2 ee osyee <_ be . Neate VE nf ’ « “ Lag hs ca SGT y i 5.2 . a: “ , he 4 w > he ; ‘ - ¥ ‘ © oe ave 2. S ia Py » 5 A bp NEY : 9 oa1tp biel ear JRohL Sat 4 2 " Me = ~ ‘ig SS % =¢ +. Seb vi ie (i . oi » re; ty eeUbA suerte \ . 3 aad 7 < pet .: eo Ve Hal oy ¢a7 “ P Ro ta ’ Z Pet 4 2 Woes oe - 4 z io - c - + 2 © eur - - “ ‘ 9 rw 5 rt A» Sr F 4 a fy » “=. walk . > - 2. * > a 2 sn ws «i> waite ‘ wit vl "| . : ‘ SMa i as chie & oles a) oa PO 7 220 7 2 ; 4 : a > . Y - i . < tr — - 3 oe FO We ee bs “ J ? , « 3 " - a o 4 w o.¢ . - . ; ‘ n 2. & 7 te « =) “Ons 4 i Pas a , =a ‘ . ° = b alike 6 4 ex < - a4 “. Pa p Pe : . Je : 5 “ = a } 2 ‘ 653 INDEX TO THE DIFFERENT FRUITS. [The standard names are in Roman letters. The synonymous names in J¢alic.] ALMONDS. PAGE Amande Princessé.......... 266 Amandier a Coque Tendre... 266 Amandier des Dames..... oo 2U0 Doux a Coque Tendre........ 266 Ladies’ Thin Shell........... 266 Soft-Shell Sweet Almond.... 266 Sultan a Coque Tendre...... 266 APPLES. UE IANCOMN 2 or. so cucu sie ss 210 NEI a Si o's Fa ae at's 196 SO EE Ee 196 Hsopus Spitzenberg........ 129 Asopus Spitzenburg........ 129 Alabama Pearmain......... 184 Albemarle Pippin. .......... 259 P21) / a 196 American Beauty........... 95 American Fall... ..c.ceecee 135 American Golden Pippin.... 95 American Golden Russet.... 96 American Newtown Pippin, . 150 American Red Juneating.... 125 American Summer Pearmain. 97 See icity nie nv «82 173 Api Petit..... Baa or cise bones & ath 173 en ee 98 pS SS ee 262 Astrachan Rowgé........++. 210 Agius See. oo... cece aces 176 ER PR ci is veg es vino 243 Autumn Strawberry ........ 177 Autumn Sweet Bough....... 100 Autumnal Swaar......... os OF MP UME St 8 ise eke s 129 on a ao on gah one 113 Bachelor’s Blush........... 100 PAGE Bagby Busset. oo. 0 csc ces 127 Bailey’s Crimson........... 262 Bailey’s Sweet............. 101 BARS ene gnc ema 102, 103 EIR 50s aces on. 103, 104 4 Se Ee RP 133 Baltimore Pippin........ 103, 105 Baltimore Red... .....0e000. 105 Baltimore Red Streak....... 105 Barrett's Spitzenburgh....... 195 SO Ee os 35 dg wee anes 214 Beard Burden: . 0.2 sc cecccss 123 6 TS ee. ih eh 238 Beauty of America.......... 95 Pa, MOINES. os Viele eointan eae 214 DAES TES oo sa Sanaa & vacsn 228 Bitte £635. sites cee 104, 105 PRMOUR So ita ost Sala een oe 258 Bellefleur Yellow.........00- 258 Teebre Epa oO ok ee ne ad 221 Ben Apple..... Ps A Ne 131 Beep Pave 3 i csv a's oe cake 105, 106 Pe i, ee 228 date hee eas oes 106, 107 Bentley’s Sweet......... 107, 108 PUNO nok nG Sous cane ps ax 196 Pee MeOMte. Soo so een ews che 108 EI 5 ieee cane 4 196, 206 OO, 2. > tow ui¥iore a cuae 250 Bishops Pippin of Nova PE a ae ese a i, SR a 258 POPE. os coe Satan's Sas 113 ES 0a ooh ar ON ata 184. TMD SPOO Soc yx o = a wee 110 a ee os ee 109 Blenheim Orange. .:......+. 109 Blenheim Pippin........... 109 Blooming Orange........... 109 Blue Mountain......... ns BI oi. Sas od Loe cae 116 REINS, (5's 0's! Saas nets mame 206 NII oc. &, 5. s. tyacece sien 111 EDNG! TVURDOE, « ves 0 soe et Ka 221 654 INDEX. ~ PAGE | PAGE OUR. be saat desrauseurss . 176 | Cogswell Pearmain.......... VT Bead d- Cheese Apple..... DOG 1 CORBIN? 2.5.7.6 55.5: Saree eee 243 Brittle: Sweet. .... 0.5 2. 112 | Connecticut Seek-no- Further. 250 POG BOOTS 255 Ste win 218 | Cooper Apple... .i0scc'oss 205 Mrosdwells ..3400 08228 112 | Cornell’s Fancy......... 118, 119 Broadwell Sweet. ......0.008 112 | Cornel’s Favorite...... ieee Brooke's Pippin... 0.00... 6. 150 Brown's Golden Sweet....... 241 | De Bretagne. . 066 oo TES 114 SPUDOOIE 6 coe ce os oe CTE 138 +} DP -Hepagne. . oo ccd cceccecleas 252 iBrush's .Nonsuch: 2226 sic F248 | Delaware iss wae ee eae 208 Buckingham ........... 113,114 | Demoerat..............%.. 119, 120 PRRCIOYs, OS 5 Doda Pek ete TT | Derrick’ Graye. (ee. x eee 217 DN ea we A eg 166") Derrikinan, = 2°30 ae ee 217 Bullock's Pippin 96, 132 | Deterding’s Harly...... os nae 210 PRO DE oot Pees Poe ae eee we dao.) weriee GTOPt* cy see eeee 217 TERE CORUUG. . 35.2 a ee ees 214 | Double Flowering Apple..... 262 P51) 1 i ae Sa Pa ee ae 214 | Double Flowering Chinese Burling: £5 TFET ISSI ST. 195 ra oe SP soos. ea ee 262 Burlington Greening....... 214 | Double White Siberian Crab.. 262 Fo ES RR is RMA tin 102 | Dodge’s Early Red......... - 228 MERON os se oak ts eae toes oe Ife | Demine. «560. wer eee 120, 121 ERP ROU ee es ae ttm ep 113 | Duchess of Oldenburgh...... 122 | Dutch Magnonne.....’.% inv >it 109 Cables Gilliflower.......... 10p |) Duzenbary oo). 3. . 2:5, cas 122, 125 Calkin's Pippin... 00. ee 234 | Dyer or Pomme Royale. .123, 124 ea a - s swe oe 252 Ganges et eS 203 | Harly Baldwin... ........06 205 Canatia Pippin... 2... .5s 5 251 | Harly French Reinette....... 124 Canada Reinette........ 114, 115 | Harly Golden Sweet......... 147 Canada Swett. 0... c. see Fare <.| -denartel Ficigioe PES Se 233 Canadian Reinette.........- 114 | Early Harvest........... 124, 125 Carolina Greening. ......... 140 || Mdely” Joe's: Ls sno we oo 125, 126 Carolina Red: oo... ce eee 196 | Harly Pound Royadl......... 235 Carolina Red June.......... RE | Realy Fee: ¢ SS a aees crea 237 Carolina Red Streak. ....... 105 | Early Strawberry........ a 126 Carlene: SES SESS Tein 196 | Karly Summer Pearmain. . 97 Carter of Alabama........- 184 | Harly Sweet Bough.......... . 176 Caer, WMO ie tees 184 | Harly Tart Harvest......... 205 eta fake tava sw tabs Te eT n'a 135 | Hdgerly’s Sweet............. 101 Cattell Apple. 2.005 ties. 198 | Hdward Shantee.........4-- 196 Cayuga Red Streak. ........ 243 | Eeyptian Russet............ 127 Chaltram Pippin. ...... 2. 196 | Highteen Ounce Apple....... 243 Chanipliin.. ce. sa oe eo es 234 | Higin Pippin... ....-+2.--- 252 Chatham Pippin. ........4. 196 | English Beauty of Pa....... 120 GME ee at ee ce bk ee 120 | English Golden. ............ 146 Cheatan Pippin. .........4. 196 | Hnglish Golden Russet....... 146 CHEMOIND SS 8 So ence 196:°| English Rambo... >. oso on 120 ee Cees ses te ee ake 184 | English Red Streak......... 120 Chenango Strawberry....... 11% | English’ Russet! -. 2.202. c. “128 Chilicothe Sweet...........- 101 | English Sweet...:.......... 129 CUS GUAG ES ne es ns 183 | Hnglish Sweet... ........06. 158 One I oo ee 137 | English Vandevere.........- 226 CRAG TONE Soe vn aa ke 120. | -Hnscopat. (Ss a week 135 Cobbett’s Fall Pippin ....... 208 | MUN AY SS oe. on oes 113 GBR N68 eS Pee ee ene 123 | Esopus Spitzenburgh. . . 129, 130 COsaWel » oad oor te oem 117, 118 Washis: os is noee eee INDEX. 655 PAGE PAGE Evening Party..... wits” ABA: 182 | Golden. Gate, ...... eve Oe 104 ER en n5.5.y¥.p.9.9.9,0,0179 98 132, 133 | Golden Pippin.............. 95 Golden Pippin... .. 104, 135, 180 ASS er eee 133 | Golden Russet............. 146 Hall Bough. .......0.0+ faint ith 100 | dtolden Feusset. oi... oclecastea 96 AEE CREGBE a enan,0,010,0,0)08 184 | Golden Russet of Massachu- drall de Walldes......sse0.. 133 kh EE oe 147 Fall Orange. ....... ies: 134, 135 | Golden Spice... ..occc cc een 123 Mel PIPPIN. . . isieiwid i. aid 135, 136 | Golden Sweet.......... 147, 148 ME NOOU. 8... oy» nikita be | MUNERG Cio cic , ulnasatch Oat 95 Fell OS RR BaD ARO 1 EGER. oh on ceascaiceeh 196 iM QUCER. . . . 8 cikcccs oe dns 113 | Graham’s Red Warrior... .. 196 Hall Homanite. ... 20.00.05 0% 208 | Grandmother ....... 000008 257 Fall Swaar of West......... 99 | Grave Slije. . ... nndiawbes 148 Fall Vandevere... sec. s.vee. 245 | Gravenstein............ 148, 149 A 136, 1387 | Gray Apple............ 181, 203 Patlawater ; .° ..... sexo - 133, 134 | Gray Romanite........... . 208 Mallawdlder oc icc k cei 133 | Gray's Keeper... .. ussite 181 OEP wo gsi 6, «cAI SS 128 | Gueasy Back, .. ievasbewd 202 MCW W008... 50 diesle ahve 138 | Greasy Pippin... ..viescca. 180 ene 137, 188 | Green Cheese........... 149, 150 NS rai ite vel 5 dips WN ¢ 138 | @reen_ Crank, . ..... 0.00080: 149 RRP raE AS 140, 141 | Green Mountain Pippin..... 133 POTENT 5 ain ove ewan Svs 133 | Green Newtown Pippin..150, 151 Hather Apple, ... .5...«.%h'a-% 202 | Green Skin -..cc0 088. o.8. 149 RE 102 | Green Vandevere........... 245 Miake’s Fall... v0.30; 140, 141 | Green Winter Pippin....... 150 EE IIT in act hh a han yee ee 202 | G reening. So asin om me ietcte ee 149 Fotlen WAGER. «0.0. cota veee 133 | Grimes Golden. . ..8ccces ox. 151 eo. oi esas ane 110 | Grimes’ Golden Pippin. ..151, 152 Formosa Pippin... 0.0.0.0 es BAR | CPC, ... v5... + dE Toe 203 Fornwalder .. 2.0... ececece’ 133 | Gros Apt Rouge...........4 173 Forsythes Seedling. ......... £96) | Gros Pommier .. . oo. ice kaos 139 Mourth of July............ sieleci DAS | Gans POMger iodo Sock ahh 139 oc. . ,0,:, eed a 225 | Grosse Reinette d Angleterre.. 114 Bemey, Creda oo cig Au 262 | Gr anes von Rhode Island. , 214 a Ne se 117 | Gully.. ‘ . 184 Frankfort Queen.........e. 115 Brant: Apple. 0. +0 csdese & MN TG a Sin S sa neeep ast 139, 161 Ee en ee BD | PROTON. sg esx sarc k tek oe 233 Se Tk. ae ee a ee 152 SIH OUBET n\n 0 oo. 0'0 wie wa 30% ae ge es 152 HAA s, SeeMUANAG 0s os 0 ove VR 152 Garden Royal: s.:..... 148, 144 | Hampton’s Siberian Crab.... 263 _ Garden Sweet.......... 144, 145 | Hardwick... .......... 6.6200 239 Gardener's Agiplée... 26.2.2... 193 | Haskell Sweet.......... 153, 154 Garvis Seedling..........04: ROR MARCRCL., 6 kn nica ccnmesaenh 154 Ose. se Saieads ade aeitit Ge 2 104 | Hatcher’s Seedling.......... 154 ipereral Grant... .....- 205 «%% 262 | Haverstraw Pippin......... 234 Geneva Pearmadin..... 2.246 Bae. | MOWICY. oo ro ons .. DANO EI 155 ane ve, Pippimeci fiw eit. 145 | Hawthornden.............. 155 OU) a 200:'| Hempstead... .. sve die sates 231 GOT GG SUNG eee s as 146. || Benrick, Sweet. ......s.0e 240 Gillet?’ s Seedling......0..... 219 | Henry Sweet... .ccccceeces 240 Oe tS eee BAG |: BSAA. on 0 nvvirierernina Belews 113 Golden Apple... 1.24. ee i 4 eee Ee 156, 157 656 INDEX. PAGE PAGE Highy Sweet... ..ccsiswcess 157 | Johnston’s Favorite......... 184 Hightop Sweet............ £08). SONATA. .6:.6.4.0-5:650.srereeiana ee 167 Hog Island Sweet ..... 158; 159 |. Jones’ Pippin ..... 000.20 134 TIOGA «205509 5 nina wg BOSD E I Ol he TOO}. SUM, ao 5 oe ol eutee Be 168 OGD ORiiasoo.s 2 oo SUTRA. YE? DBE. DUMGEN 0 ee wncee o Ue a. Ae 168 ETO VSS atcad Sea whe TS4 | PREP ALL niat Ss Secccae eee 168 Holden Pippin... 00s. es 13544. Sy Apple. 0c eeccns en ty 205 Holland Pippin. 2.5.57 -2... 160 | July Branch............06- 165 Holland Red Winter........ 256 | July Harly Pippin.......... 121 PITMUIU SN 0 nin sv SAG TCS RS 196 | Jody Pippin. ......0. 0000S 124 FFAG ois sin'ss'n'a' ie a OO REE 228 | June Sweeting..........- ~~. 212 BGGVEL...2 sce SWRI Se ee 161 TFG 0.8 sini AMVETS 138) K@leg Whste.: ooo. eden ae 104 Horse Apple, ..0. 00.02%). 161, 162 | Kempster’s Pippin.......... 109 Horse Block... ec ees 185 | Kennaird’s Choice...... 171, 172 FFA is Laces. SIA 159. |. Rentucky; cic caw ka heme 169 TTRRAE 5 i. incase 65d BOS ED 136 | Kentucky Queen. ........4.. 113 TROD GIG 5: EXCITA AER 196 | Kentucky Red Streak....... 105 Homar@s Sweet.....0. + odes £61: i Keivy. Pippin. «ci. vse scene 105 Howe's Russet... 0 ecco eds 221 | Keswick Codlin. . 169, 170 EPMA Lichen ebink HO 1360) RONG} occ iccwre 2a SOOO 113 PMBGOTE . 66 8. SOS e.. SHCA 196.) Hing Apple. . ....2.00 Be 170 Tfahbarilaton 6s2 ses 25 8ST 162: | King. Pralip.....0 ceoteics as 167 Hubbardston Nonsuch, ..162, 181 | King of Tompkins aed 170,171 Hunts Fine Green Pippin... 150 | Kirby Red... 2... 0 eee ee eee "214 Hunts Green Newtown Pippin 150) Kilsproth ss... ieee geee 172 Hunt’s Rosset)... .6} Lady ‘Blush... ......ceeeeteas 157 Indiana Jannetting......... 209 | Lady Cheek Sweet.......... 157 FARR Ss ee Sees ant Ses 1875) Laéy Crab... 5. ARRAS 263 Lely Painget issih. noe 117 Jackson Apple. ...csssiscess 117 | Lady Washington........... 258 Jackson Red............++-+- 196 | Lady’s Sweet...... 174, 175, 240 Jackson's Bedi oO588U. 8 214 | Ladays Sweeting........0.0+ 174 James River... ......55 és.3 255°) Laneaster’ Queen... 2.0. ..2505 236 SANUOATED. 6.06.0 .00 os MED itt Damn: . 258. eC 175, 176 DOMMEIB Ses 5 oad es die Seek ok 165 | Large Fall Pippin.......... 252 Jefferson Pippin. .........4- 209 | Large Golden Pippin........ 234 I MAM DIS o. 5. 5.5 o eB OOPEE. BROS 209 | Large Red Siberian Crab.... 203 Jenkin’s Summer Pippin.... 205 | Large Royal Pearmain...... 113 DOMME ac rclahe a cis ects - 209 | Large Striped Pearmain.... 181 SOUMNIR ac cocintins SOLES. 204 | Large Striped Winter Pear- Jenny Seedling...........4. 152 TEN «55 doo he SIO 181 Jersey Greening. 25054 8 2038 214 | Large White Juneating..... 124 Jersey Sweeting........ 165, 166 | Large Yellow Bough. ...176, 177 Jewett’s Fine Red...... 166, 167 | Large Yellow Siberian Crab.. 263 JOCAUCE : 6.5551 55 eR ESE 105 | Lasting Vandervere......... 245 SORATSTIY ica iaiatin DERO 195°)" Late Bough. ..c0 <0 See 100 SOND MOG) comin nine See Ve 1638) Lake Queen. 5:05.00 ee 113 Johnson's Fine Winter....... 260 | Late Strawberry.... ....... 177 Lawver..... PPD eS A we SS OY BEOGROT os ken vdsee cde 193, 194 I s. S cs o.s. 5 incr eie cd wld 196 | Musgrove’s Cooper.......... 250 Deather Apple. . coos isis ase 208: |. Musk Spite... .62svc vide 136 dhedge Sweet. ...... scene cee 179 | Myer’s Nonpareil........... 198 Lemngton Queen........... 113 | Mygati’s Bergamot......... 123 oy o.b ine a » nes nit icodie's 195 ES eee 243. | Ne Plus Ultra... .....s0... 113 Lippincott’s Early... 1.0.65. POA NGI. cus ew ncaw ea cult 194, 195 Little Vandevere..........- 248: |. Nowerfatl, 0.0 Viieeds vase’ 209 Lodges Harly. .. 0.00.00 237 | New Brunswick. ......c0ds 122 POM IMONG.. o.c0n chs deeds RB4:), Wem Missourt... cece cce oes 181 Sais piv se 4 oad she ps 180 | New Spitzenburgh.......... 167 NN aso \e'y 6 ciecnia wie, Sabo Ue 250 | New York Bellflower WN noes 134 Lyman’s Pumpkin Sweet.... 207 | New York Greening........ 95 New York Pippin....... 105, 135 | eee 181 | Newtown Greening.........- 95 McAfee’s Nonsuch.......... 181 | Newtown Pippin... ......... 150 MOO fees Led, 6 sail. bee's 6 ois 181 | Newtown Spitzenburgh..... 195 I ag oaan's +, cman Maaile's 182. }' Nickajack...............da0% 196, 197 MeLoud’s Family. ...... hea he PGR 8. oe aise do wales bi eas 167 ene DONUUP... . = oaces.ci URE | Wommch.. .. . 2. o-0s 0 sccivsreveme 181 Maiden’s Blush............. 183 | North American Best....... 205 ES SS ee eee 183, 184 | Northern Spy........... 197, 198 Mamma Beam.......0...5. 104 | Northwick Pippin.......... 109 LD 184, 185 | Norton’s Melon...........+. 188 0 ere 185, 186 | Nyack Pippin. ..........4-. 234 Manomet Sweet.......0.005 185 ee) eee SAS) Ghee iaduiy. .... . > soso FI SA B06: | Fed Cheeky... FN 134 SANG eta tse veee. O11 | Red Cheek. Pippin... 20... 191 PU. 255 isis tee oe 236 | Red Fall Pippin. ........... 214 Poly Walter: >: salseet Ae 133 | Red Gloria Mundi.......... 113 Polly Whotloper. .. 0.0.0.0. 183 |! Red Hazd. oo coorit Oe 196 Pomme @ Api Rouge......... UTS | Heed. Horse... coos soos 5s Tk 113 Pomme du Caen. .......208+ 144 | Bed Jewell)o...2. 22200. VR 212 Pommie de QCutr:. 23 36.85 552-2 OS Reed JUNG. Ls ewe eeeab anak 116 Pomme @ Eté......... 124 | Red June Sweet............ 212 Pomme Grise............-- 203 | Red Juneating............6. 124 Pomme Grise d’or.......... 203 | Red Lady Finger........... 214 Pomme de Neige......0.000 137 | Red Neverfail... 0.0. 0 209 Pomme Boa... 3328 173 | Red Pippin.........105, 196, 231 Pommeroy. <5... s34e23 Ts 174 | Red Pumpkin Sweet......... 129 Popular BUff. . 0.2.0.0 eee 225 | Red Russet..0.55.00 0.5.4 213, 214 TUES Sasha bo see 204.) Red Shropsavine..........55 228 Portsmouth Sweet........... 179 | Red Spitzenburgh........... 217 Meenas SESS. yee ee 114 | Red Streaked Pippin. ....... 231 Pointe Apple... 3 aS 256 | Red Sweet Winesap........- 240 Poughkeepsie Russet......... 128 | Red Vandevere..... 214, 226, 245 i, gg: | RR Ee RE a 133, 196 | Red Warrior.......066.00085 196 Pound Pippin... ovo cies es 135 | Red Winter Pearmain....... 214 Pound Royal....... 135, 180, 235 | Reinette Blanche d Espagne. . 252 Pound Royale... 2... ee. 235 | Reinette du Canada Blanche . 114 Pound Sweet... 2.405050. oe 207 | Reinette du Canada a Cortes, 114 1 ie ee eee Ob 205, 214.| Reinette @ Espagne.... .°... 252 Powers’ Large .:..san% i see 264 | Reinette Grosse du Canada... 114 Praire Rambour Reinette.... 114 | Reinette @Hollande......... 160 Pride of September. ......... 223 | Reinette Musque..........-. 258 PHMRIC...... nic co-'g et ge Soe 205 | Reinette Rousse de Boston. ... 221 Prince's Early Lemon...... 124 | Rhode Island Greening. , .214, 215 Prince's -Harvest........2...- 124 | Ribbed Pippin, ...0.c000.50. 95 Lo igs SN cs, Het os ts. 206 | Ribston Pippin.............. 216 Ervor's Red... siecle en 206 | Richard’s Graft..........0. 217 Pumpkin Sweet............ 207 | Richfield Nonsuch........... 211 Puinam Russet ......0..0..- 221 | Riehmond . oi... 92. 200). OR 218 PPS CY «SARIS, Pe 180 SR OT =. 5. t Sadeoa ate Paes Nate B51 | FRO0: VOR s.i eV SOS SIS 174 Es Se AeA Eos 8 113 | Roberison’s Pearmain....... 214 Queen Anne... ..5...... 180, 193 | Robinson’s Streak.........4% 105 Robinson Red Streak........ 105 Pee eis Sst cs. Pek HS 208 | Rock. Rematn ...25. AOI 209 Ramboutllet.... 0.0 eee ee ee 208 | Rock Rimmon.......0..00%- 209 Ramsdel’s Red Pumpkin Sweet 129 | Rockhil?’s Russet.........++. 216 Ramsdell?s Sweet. ........... 129 | Romanite.:, «207i A ie 218, 219 Ramsdedl’s Sweeting. ........ 129 | Romanite, ...0..6. 008 ees 208 Randall's Red Winter....... 129 | Rome Beauty........... 219, 220 Rawle's Genet ............°5° B09. | Hebe Red. . oe Vee 220, 221 Raul’s Gennetting.......... 209 | Rother Astrakan........... 210 INDEX. 659 PAGE PAGR Rough and Ready........... 205 | Streaked Pippin........ 231, 232 aoa Russet. ........ 221, 222 | Striped Pearmain........... 181 moval Pippin... . eee es 103 | Striped. Rambo... 2... 2.00. 208 Hruckman’s Red... .eeice sl. 196 | Striped R. I. Greening...... 120 masse Golden... ieee 146 | Striped Red Harvest......... 212 SR Lec Lae 214 | Striped Sweet Harvest....... 212 MeOCOPE. os sedis wend 198 | Striped Sweet Pippin. ....... 181 Striped Vandervere......... 245 St. Lawrence.............. 222 | Striped Winter Pearmain.... 181 Sam Wingard.........00.6. 104; Btymns sss ai esos ees 232, 233 DANGUINGUS ... ccc ccccecen. 137 | Summer Hagloe............ 233 Sassafras Sweet..... 6.000006 154 | Summer Horse... ........0.. 161 RE Sis d. wean tik’ 195 | Summer Pearmain.......... 97 Sehietar ONE ood wo iss 202 | Summer Pippin............ 234 Maniac a Stas 6's babes Bs 205 | Summer Pippin. ............ 160 be Seren ewes oS: 184 | Summer Pound Royal...... 239 Beek No-Further.........208, 250 | Summer Queen ........... 236 PPOLCMMNET.... ccauune'ss sss. 223 | Summer R. I. Greening..... 235 Dharpes Harly... eis... 236 | Summer Rose.............. 257 BRORHE 8 ISDICE. on soar ves. 136 | Summer Set............ 227, 228 ee O86. Pos tea elk. 96 | Summer Sweet............. 158 Sherwood’s Favorite......... 197, |SSeemuneretir... LS 196 Shiawassee Beauty......... 224 | Susan’s Spice........... 237, 238 _ So reas 224, 225 | Sutton Beauty............. 238 BATONBRITVING . v.60 oe se PD TRILL. 5 oh scie o's win v's bon PP 239 Sinclair's Yellow..........5. 124 | Swayzie Pomme Grise....... 203 nen ae 231 | Sweet Bellflower........... 100 LL Ste ears a 223 | Sweet Bough... ....-....00. 176 Smith’s Beauty of Newark... 122 | Sweet Harvest..........4.4. 176 Smith’s Cider........... 225, 226 | Sweet June.......ececccees 158 Smithfield Spice...........5 123 | Sweet Pearmain............ 240 Smokehouse............ 226, 227 | Sweet Pippin. ........00.00 158 PTL ci ea ON By AO MAT SWGRE Wises veo erevisiaraoe eben 136 EE 181 | Sweet Wimesap............. 240 NN ge as oe suisse Pie bin tbe 157 |}; Mies. Apples res 2080S 58S 202 RS ne ee a OF T15,. |! Siotas Pippin. 3 299028. Seek 202 Ds St WENGE). o's. aisieis ss ohne 228 | Sylvan Russet ........0000. 221 Mapsigt Wine 3c bee Gh. 8%8 O28 |JBylvester..fovk. FS oP 241 MIEENE. oes RKC OS RB Se. ow 5 a aan 6% 229 | Tallow Apple... ........000 180 A re OPE pore 234 | Tallman’s Sweeting......... 241 Per Hareest .. oscise or. 205 | Talman’s Sweet............ 241 Southern Fall Pippin. ....... 214 | Tart Bough........ 124, 205, 234 Southern Golden Pippin..... ce ea oe Pe ee a 181 Southern Greening.......... 149 | Terry’s Red Streak......... 208 Southern Romanite.......... WA, VUIDOLOIY x. a oe we be sees e's 242 SE oe sek THe CU Ss Ee a EE 242 Spiced OF HY6.c.0..ce cc cese Pie: mane eee! Oe aoe 105 Sptzenburgh......eecceesees 105 | Tinson'a Rad: t.c.8 0 FN 214 | ne oen ws 245 | Tolman’s Sweeting.......... 241 RE are 5 ok Sous ss S eels 230 | Tommy Red... .......-- 000 170 Peele co oecs don dled B21 | POMPING 65. Fs SO 123 Steele's Red Winter...... 102, Oi Pai a Tied. fo SAO 7 Sterling Beauty............+ 94 | Transcendent ............-. 264 ys aes OO re iy nt in 216 Strawberry... .ce.ceeee g107p 217 | -Prenham, 2. 66 2a ese 19¢ 660 INDEX. PAGE PAGE Trippes Horse..... sf. Dow .. 161 | White Spanish Reinette..... 252 True Spitzenburgh.......... 129 | White Spice.-0.5.....0 08 123 TRUMPANGOON. 2. .0ic'ces ae vine 208 | White Sugar........ 0.0.08 100. Dulpehockeen. ova w'a's ss 0 ae vas 138 | White Vandevere........... 245 Turner's Cheese. ....0.2000 149 | White Winter Pearmain..... 253 Tatile.. . AGARBRSS 0% oti 244 | William Tell... 2.2... ce eee 202 Twenty Ounce..... pipnice bia 243 | William’s Harly......0...4. 253 Twenty Ounce Apple........ 243 | William’s Favorite.......... 253 Wigan's Red... .... yowash. 253 Uncle Richards Graft....... 217 | Willis Sweet............... 254 Uncle Sam’s Best... .....4.. LEG NWO... 00. EE. HEA 255 Onderdumle i005 siaiiekSss sees 234 | Willow Twig........... 255, 256 Wilson’s June... 22.2.0 en ees 116 Valandingham’s Wine. ....+ 161 | Wine... ......... cee ed ee 195, 217 Witte DYN, «oo 90 cei CERNE 135 | Wine of Connecticut........ 243 Tg To pa OT ee ee BAS |Win Sop. csc eae eco Dee 206 Vandervere of New York.... 195 | Winesap.... .. nip bias 256, 257 Vandkevere, casi es h. 2h xetels 245 | Winter Blush. .......060+0 133 Vandevere of Pa. .....0000: 245 | Winter Cheese.......... 149, 214 VANGIOET. 2... ARIA 245 | Winter Greening........... 149 WT RON csc 3s = a gesgeitn eae 119: |" "Wenter Horse... eae 196 Vermillon @ Eté.. 0... 0000.0. 210 | Winter Jannetting ......... 209 Vermont Pumpkin Sweet.... 207 | Winter Peach.............. 199 Victoria Pippin. cise. 6 sees 105 | Winter Pearmain.:........ 181 et) ae 105 | Winter Pippin of Geneva,... 145 Virginia Pippin. .......6..- £05) | Wantor “Queen: .o22 eee 113 W tither R086. 0s occ van see 196 Wacener... uve ee eles 246 | Winter Sweet Paradise. .257, 258 | ee ee 114 | Woodpecker...... paras be 102 oe Re oe dee 196. | Woodstock... 0°02. 2200 LA 123 Wall... SEERA AER sae Ss 196 | Woodstock Pippin.......... 109 Malte Agile... 5 vcnamevact 201 | Woolman’s Harvest......... 237 PU OUDOTE «5 ona. 6556.3 wesc OOS 234 | Worden’s Pie Apple......... 228 Le eT en 196 | Worlds Wonder............ 196 Waring’s September......... B23 | Wyandorta. .. ..0ks0 - eecke 181 Warner Russet. opsooe3 ine ik SRL NSW Yt he. oneness tne See 202 Warren Pippin. ........05 258 - Washington. .. 0.05. 660% 176, 228 | Yellow Bellflower....... 258, 259 - Washington Royal.......... 246 | Yellow Crank. .........00.. 149 Washington Strawberry..... 247 | Yellow Harvest. .........+-- 124 AMBber: So. 4 {epee eine 247 | P elow. Hoss. .:.5..000as sees 161 Waterman... .eessets ia 188 | VYedlow. Janett.... 60sec aT 209 Wattamgal )...).-..a0~- « 161 | Yellow Newtown Pippin.... 259 DAKE os ob gnnannc os ctOiee 104 | Yellow Vandervere......... 245 Wealthy ......asseetieee 248, 249 | York Imperial............. 260 Pe oat oneal a ES 120°) York. Pippin. W225 AS 135 Westbrook: < 9526.03 Jes da guElk 134 | York & Lancaster.......... 222 Western Beauty........ 198, 250 Westfield Seek-no-Further Zour Bough ..0:3 eeie 309 TpCTEAh LOO. o.6s'e Ss wn wows 300 Prapertal, White ier svc ves tie’ SOL | SIANODET Li's vn now's we 2 = i 307 bey ASV? Ks ae abate Bsn SOO 4 APUG. Seis bare ngs 0 ace ee 307 La Versaillaise. .....6...00. 300 Large-Bunched Red ........ 2004 Barge Bute. oo... ss ae 314 | Melling’s Crown Bob.. . 312 MEERA TUL fons caw os vin wd oi4, Piss Bold sis sax cee sie a0 312 Buerdsill’s Duckwing ....... 312 | Mountain Seedling ......... 314 Capper’s Bonny Lass........ Ole [ORO PTO PC ou odie de doe 315 Capper’s Bunker Hill....... 312 | Ohio Seeding ........-.00% 315 Capper’s Top Sawyer...... Sia |, OSbECR 3H v's ieee el wale Ee 314 RPMEMERIBONG 6... cw cece nes ain | Overall cance ce ht BOE 314 Cleworth’s White Lion...... 313 EET ins 5 eas 5 545 maim emi | Pmle eds 245 Sees aha 314 Collier’s Jolly Angler....... 313 | Parkinson’s Laurel......... 315 Conquering Hero........... 314 | Part’s Golden Fleece ........ 312 Cook’s White Eagle......... Oks) this 4 55 nc WOR tere 314 Crompton Sheba Cade Voy: 313 | Pitmaston Green Gage...... 313 Proc Albert <. 20 eo 8 314 EE eee ieee 314 | Prince Regent............. 314 MAME SOG @ oo oo why org.» ors sees BLS LE LORb hss ae was -e..- O14 Prophet’s Rockwood........ 312 Early Green Hairy.......... 313 eM G1. os Go pie, ea oo, 0 314 | Queen Caroline............. 314 Edward’s Jolly Tar......... 313 st Deane sale ates 314 | Red Warrington............ 312 me Pst A. 24s atkins erat 314 Farrow’s Roaring Lion Deane 312 | Riley’s Tallyho............. 314 a ae a Pe een 314 | Robert’s Sweet Water......- dl5 ENR pan ordi ward a bane Soe 314 Glam: 256s eet dea 315 Paenton Green... .....c5.- 313 | Saunders’ Cheshire Lass .... 318 oron sa Viper: :...52..-... le 4 eOrprOtr sf esis oe ke 314 Green Gascoigne .........-++ 313 | Smiling Beauty............ 314 See RIVE een eweec 314 | Smith’s Improved.......... 315 Secon WAIMKE oli. et ee 313 | Smith’s Seedling. .......+++- 315 Nn ltiich ow we Wis 8 satan 314°} Sovereign: «. .. 26505 Sate 314 Hapley’s Lady of the Manor 313 | Taylor’s Bright Venus...... 313 Hartshorn’s Lancashire Lad. 312 | Teazer...............0.20- 314 Hepburn Green Prolific..... hed) LEIBA POR). oso. ase e os Winrar 314 Hill’s Golden Gourd........ 312 Hobbs’ Seedling ........... 314 | Wainman’s Green Ocean.... 313 Hopley’s Companion........ 314 ! Wellington’s Glory ........ . 313 664 INDEX. . PAGE PAGE WhitecO Oney. os ois oe anaar-s 313 | Chasselas Musque.......... 328° Wistastoa Hero .........-+- 314 | Christie's Improved Isabela.. 349 Woodward’s White Smith... 313 | Christine... ............00. 360 Columbia County........... 343 pe) 8 eae LS) MMOMIOML, ooo. x'nia ores & eho as 341, 342 Yellow Champagne......... ole | Cornucopia: 2: iii ..s..a: 348, 344 Young Wonderful.......... o14 | Crevelling: .-.-. 7.04%. Soue 343 Croton. , Joss sncitneees 343, 345 GRAPES BT RR ee mY MOP 331 Delaware) oii. Ss to 5 ene 346 PETMOROAC... . >. nmcewtee eto gereey LIME. oS Se eg nee were 347 Alexandrian Frontignan.... 331 | Duchess of Buccleugh ...... 328 PIRATES oso open oesa me eres 327 | Dutch Hamburgh .......... 327 AWCARLONEVENE ss csinnd ion 327 Alien’s Hybrids... ; s<0s+<.. 338-340 | Early Golden Frontignan.... 328 Amber Muscadine .........- 331 | Early Saumur Frontignan... 329 American Muscadine........ 358 | Early Silver Frontignan..... 329 AIO oo is c's sage cs o's 331 | Early Smyrna Frontignan... 329 Be. og ee ee 358 | Harly White ade Sonne 331 PAPI Ao a sn se mane 350 | Hlsenborough. .........00.2. B47 AEA GINO. 25 0% 6am adiveis BAS | ISINDOPO? ..o'as vn a's oo oe oe 347 Pe Ee | a ee 308 | HElsingburgh ............... 347 Mares. Oh ts Ace eee 341 te hes vip a ele 338 | Hspagnin Notr......cceee0 327 Black Frankenthall......... a ao iE eB pe 347 Black Hamburgh slik Hg ELE, PRIGELIRBON ie sitn.s. sore «ain ves BS (Se ae 341 Black Muscat of Alexandria. 328 | Fintindo.................. 329 Aptech, Palestine... . 2 ox ie 2/5 « O21. | lasek 'Traube: se 327 Black Portugal, .. . cme. ots 327 | Foster’s White Seedling. .... 329 Iblg@ele Prince... . 25... 6.02% « 328 | Mramingham ... 20.0.0 06506 348 Black St. Peters, <<<» di.0 dh oot | Lrankendale: 0 it. ieee det 327 Black Spanish .......0..00% 327 | Hrankenthaler........-.2.. 327 Black Valentia............. 827 | Frankenthaler Gros Noir.... 327 Blauer von Alicante. ........ 827 AOPORTIIG 55 sos 5 mraieocBnpeh 343 | Genuine Tokay............ 333 Blue Trollinger a ceimaging. Ee aly EOP. So ere 327 Sn aa a ey ity EP el) GEOMMR, . nk hea a hicaes tas 348 Bowood Muscat............ 328 | Golden Champion .......... 330 Brown Hamburgh .......... 327 | Golden Chasselds ........... 331 TIMES ws Shook = is Od aed eee 358 | Golden Hamburgh.......... 330 BOGE . pai t ail aatll ¥ tek in 358 | Grauer Muscateller......... 330 Busby’s Golden Hamburgh .. 330 | Gray Tokay..........2.04- 3338 Gueen’s Prolifie (2.703 330 Campanella Bianea......... 331 | Grizedy Frontignac......... 330 Lo]. 10 ae ee Smee eee 338 | Grizzly Frontignan......... 330 Canadian Hamburgh....... 305 Canadian Hybrid .......... 355 | Hampton Court Vine....... 327 Comba ee scsie girs Gis had imo 341 | Hartford Prolific.........°. 348 Catawha Tokay... .....0265 ERE] AMIE, y sine ake ination me oa 346 Catawissa Bloom.........+. a4d.| Eerbemont, s. os:- pseu eee cee 348 Charlesworth Tokay Maiaga. 331 | Herbemont’s Madeira....... 348 Chasselas blanc... 1.2... 40 Sea | PAE os sve es era eee 327 Ohasselas Gore ...5 se usncc ens 331 Chasselas de Fontainebleau... 331 | Iona,...... 6... eee eee 349, 350 PAGE PAGH EEL, we So ss cw needs om 349 | Nepean’s Constantia ........ 333 Tsaker Datsiko.......+.++.- 329 | Norton’s Seedling. .......... 355 Sconce cas 349-351 | Norton’s Virginia........... 355 EMD WETLE. 5 2. wdtewns s #15 346 RO SF os: ts v's 3 oe 355 a AA BO OUNG e eile sec ode hte s 4 355 OS OE 330 Paign’s Isabella ........0+++ 349 Kiimme Traube..........+- BO) | LWeONNG.*.Seatsuseceaciys 332 Panse Musquéé.......2..00. 331 Lady Downe’s ..........+-. 331 | Passe Musquée..........-.- 331 Lady Downes Seedling...... Got Ek OURO 8 LON . 0s niscceets 349 DGMROUGC.. . ch asnd ane) 3,5 * 327 | Pocock’s Damascus.......... 328 Laura Beverly... ..eceseees 343.| Précoce Musqué..........+++ 329 a css 3 ops sc aha 328 | Primavis Frontignan........ 331 WR. . cider eas «ab oe 352 | Purple Hamburgh........... 327 Long Noir @ Espagne......- 332 Raisin de Champagne....... 331 Madeleine Musquée de Courtiller | Raisin de , Patan ate 333 329 | Rebecca..............-8050, 356 _ | See iaes 341 | Red Constantia .........+++ 330 RN iets. od a a= ap 352, 353 | Red Hiben..........-2+++: 358 i ie Per 352 | Red Frontignac of Jerusalem 328 PAMAWOCY.... .. «wos. oc 352 | Red Ss senate SPN Tee 330 Meredith’s Alicante ......... 327 | Red Hamburgh. . OR i's 0 Aaa ees Bye | teed Meine” tse Soe kee 341 Michigan. .....0.cecceseees 341 | Red M iar of Alexandria... 328 DO LL, 927 |. Ricketts’ No.: 1.50. 052. 357, 358 Moscado Bianco ..........+- 333 | Roanoke .........-220-++- 358 Moscatel Commun. .....-++- 333 | Rogers’ No. 1.........0+++- 348 Moscatel Gordo Blanco...... 331 | Rogers’ No. 3.......-20--ee 352 Moschata Bianca........++- 333 | Rogers’ No. 10.........-..- 352 I 055i <5 s+ oo 5 ove apache 354 | Rogers’ No. 22.......20.66- 358 Muscado R0880 .........06+- 330 | Rogers’ No, 43......2...+-: 338 Muscat of Alexandria....... 331 | Royal Muscadine........-.- 331 Biscat BANC... «2. o,0'a00%0 333 | Rulander...... Sieh peacees 358 Muscat Blane de Jura...... 333 Muscat Escholata.........+- S31 | St. AlWOMS, . 2. sss oe se weees 328 Muscat Esculata..........-- 331 | St. Genevieve... .........+- 358 meat Gree. ot 2t2 hence OM ee Se ee 327 Muscat Gris ........ Eas 330 | Sanct Peter’s Traube....... 327 Muscat Hamburgh.......++- $98 | Salem..:.'.'). 0... 20. - 358, 359 Muscat Hatif de Saumur.... 3829 | Salisbury VOR 3 eins alent Sa Muscat of Jerusalem .......- 331 | Sanbornton.............+-- 349 Muscat of Tune. .....+.+++ 331 | Saratoga .......ececcceeees 341 Muscat Noir de Jura........ 330 | Secretary. ....0..--- eee ee 360 Muscat Romain ........++.- Bar| Senmequas. oe eee 360 Muscat Rouge.......cecece- 330 | Schwarzer Spanischer....... 327 Muscat de Saumur........+- 329 Paeppemone Fe ects 358 Muscat de Smyrné......++++ 329 | Senecd.... cccecvceseecceee 348 Muscat Troveren ....+..+0+: 332 | Sir a Pytches’ Black....... 328 Muscat Troveren Blanc...... 332 | Smart's Hisingburg.......++ 347 Muscatelder ....c.ccddescees 333 | Steward’s Black Prince..... 328 Musk Chassedlas.......++-++: 328 | Stockwood Park Golden Ham- Bergh o.oo e ie ate ck esas sen 330 666 INDEX. PAGE PAGE elegraph , . ..- ste viidaa wets 360 | Winter Melon... .... sc.i0.- 365 Terra de la Promisé......... 332 DORE CUIIIO oo 5's cc ae wip a ie 333 2. WATER-MELONS Tottenham Park Muscat..... 331 Trentham Black........... Soli Baugh. . os dycisie 0. Dae. we 366 DET diane as 8 wtecee tia Saat Ded PARA EOTG.... 2s « oS bseeL ee 366 EL PMEROOM. S20 oats we ew aietace 327 ODOT SS as tenance pc RMN Ss SOP TCALDLINA: .. ....ons ss sbeeee oe 366 Troveren Frontignan....... 332 | Citron Water Melon........ 366 Tyningham Muscat......... 333 | Clarendon...........0.+0- . 366 Tynningham Muscat........ 328 THiperial ......,>ss0a05'.55 eo 367 Uva Salamand, .ocerecsace's 331 Mountain Sweet........... . 367 VECRUNE Ss... .cvsviressekiney 327 Victorsa. .. .o.. amie Sas 327 | Orange..... pcs Sa eich RA 367 Vitis rotundifolia. ......600. 308 x Vitis Vulpina .... cece eens 358 | Ravenscroft. ............0.. 367 Walter: 2 .2taaeurs. &. 361, 363 Warner's Black Hamburgh.. 327 MULBERRIES. DATION. «5 sanned seu ee ratte 348 WACO Ses oes BOE 348 | Black Mulberry............ 368 Weisse Muscaten Traube..... 333 Weisser Muscateiler..... .. 833 | English Mulberry........... 368 Weissholziger Trollinger..... 327 | Everbearing.. ..........06s 368 WER eds ee Eee 327 White Chasselas............ 331 | Hick’s Everbearing......... 868 White Constantia........... 333 White. Concord. igic.. Coos 852: | Wohnson, . isc .scieuds ewewen 368 White Frontignan.......... 333 White Frontniac........... 333 | Red Mulberry....... wan St ee White Muscat of Alexandria 331 Wiiee NICCS «555 sis cae Rede 331 | White Mulberry............ 368, WHALCNUC6. os 00 Riad e ... 800 Withee Tokay: o..53 >< «js eae 333 Withder st se. Any. ve 362, 363 NECTARINES. RIOR 5 os scilan sis die wh RE TSOW ool | ‘Albert. .....s:is0\, .Acelinw. ene ANAETION’S ...-0.0\ee\es c's 8 oveu apne BLOM. oF on o's 5 ene Se 373 MELON FAMILY. Peston: . Wisc oes Bae eaete 370 1. MELONS. Brugnon HGtif......0..000 373 Brugnon Musquée... ...... 372 Allen's Superb. : 0450 i5 sede 365 | Brugnon Red at the Stone... 373 Brugnon Violette Musquée... 3872 Dawipsa. 3. «ck hear. vekt 365 Claremont »...« «nino pamie wis ae 371 Green Citron... ..... 055 «ess 365 | Common Elruge ...... +. eee 371 Cowdray White......0.sse0 372 VEEMCS ooo. 5 cdoiale ewe 365 Dewnton...... 0.0 cs Agee 370 Valencia. ....... Peay soe jV86S: 1D Tilly’ 8.2. sa eee 370 Duc du Tellier’s............ 370 White Japan............... 365 | Due de Tello........e..e0 370 INDEX. 667 3 PAGE PAGE MPO EUROS... ce SUR ON 370 | Violette Hative............ 373 mpce dé Tilly... see eee 371 | Violette Musquée........... 373 EE a 370 | William's Orange........... 372 Early Black Newington..... 370 | William’s Seedling.......... 372 : Early Brugnon..........4. 373 4 ay 5 ar ae Po ie ea 370 e' RE ae Ee 373 3 RO as 0. F0TS 371 NUTS. £ Emerton’s New White....... 372 1, CHESTNUTS. MOTUNONS 5 24-2 6 asc aaescedeek 372 Chestnattias 0 ¢ 0: SPOPIVRAG 374 Hampton Court... .......4. eo | Chinquapim...:.5 cccc wxoues 374 Peete WIGKG. 6... ee et tw o71 _ Hardwicke’s Seedling........ 371 | Dwarf Chestnut. ........... 374 Hunt's Early Tawny. ...... 372 Hunt's Large Tawny....... 372 | Spanish Chestnut.......... 374 feues @ Pawny.......--<-.. 372 2, FILBERTS. Marge Scares ke. 8 373 TE EE a a let Ein. a san nnd ka wae eee 376 DMs car aes ete eee. oe 370 Lord Selsey’s EHlruge........ Bis) CPEIBON LOSI. ees Be 376 Tnucombe’s Black... 0.0.0.0 370 Incombe’s Seedling......... or0)| Lambert. 2600.0. yee 376 eat a White eet Pe 372 | Northamptonshire Prolific... 376 New Dark Newington....... 370 New Early Newington....... 370 | Pearson’s Prolific........... 376 ES i ae 373 | Purple Filbert............. 376 Mew Whites. .65. iv eeier. 372 : Red:Filberts i)... oe 8 376 ANAS ce a LENG ode oUt 371 Se ROIE «0. os on cuss ee Sia, |owaite. Filbert,......00Tedeaws 376 Perkins’ Seedling... ....0.... 370 | 8. HICKORY NUTS, BUTTERNUTS. EVRPEROTOUG IS Oo ce ak ans one 371 Petite Violette Hative....... 373 | Hickory Nut............... 376 Pitmaston Orange.......... 372 Shell Bark. ............--++ 376 Meee ROUT! Sy os ls ones 0's © 372 Bavers’ Orange. ....... 6605 S7o | The Butternut... ..........< 376 MEN Es occ acus wer ia ot ihe 372 4, WALNUTS. Rg GROEN OS sabes oad ~ sal ee hE boa. ot tp 13\| A Coque Tendreé..........4 375 MN C252 Gada. TS 371 | Dwarf Prolific............. 375 RMCOOERS css ces eu ee aye’ 373 | Harly-Bearing........+e.00. 375 BN iach sian os se x 2 3 = 373) PHULOPOAD,.’.%0 i000 v's vee deteee 374 MERI: oa ane we Veen w 373 Violet Red at the Stone...... STD) NP eweeteUa: sot ais cwaenieon 375 Violette Angervilliéres....... 373 Violette Grosse..........-- 374 | Thin Shelled. sete peneeee os ObD 668 INDEX. PAGE | ane phen | Madras... » 2s vock pedee .. 882 road Weeven ys cae ee chee 378 PRUE WOOT. Sas eee s wee oe 378 PEACHES Long-leaved.. ...... .06sssa00 378 | Admirable Jaune........... 420 AIOXANGEA. , ..,0 Wosin slew etait 404 Olivier 4 Fruit Arrondi..... 378 | Alexandra Noblesse.. 404 Olivier Picholine........... SES | SAM 907 2 YEON. SOEGS, Be Seeman 413 Olivier Pleureur............ JTS: |\Aimelia. .... Siena De one 404 Weeniniy O06. ewe eee 378 | Camellia-flowered.......... 421 Wild American............. 378 | Carnation-flowered......... 421 Cole’s Early Red........... 405 Cole’s White Melocoton...... 413 ORANGE FAMILY. Columbia. .... ~.0.<.d0veedee 405 Cooledge’s Early Red Rareripe vi 1. ORANGES. Cooledge’s Favorite......... Crawford’s Early........... 406 Bereamobes 4255. ee 381 | Crawford s Harly Melocoton. 406 1 ee ee a ee 381 Spsteeeet ate wheats ussen 406 Crawfords Late Melocoton... 406 Common Sweet............ 381 | Crawford’s Superb Malaca- CURE... . SASS ED 406 Double Bigarade........000: 381 | Crimson-flowered........... 421 Gutters Yalow... os sss whens 421 MUUGOROM. <5) gv enue ec doce 381 De - Montigny.. . .s. =» deiieem 411 SlawHiR, Cs ea eg. ste see Do 381 | Double-Blossomed.......... 421 Double Flowering Peach..... 421 Dee oo psy oieeelon = ae 381 | Double Swalsh........0...5 417 PEGROGIIN SPS Eo. ace cade <2 381 Harly ‘Alberts. 332. te. aus 406 POOP BHOGEE Swen csse nn 5 3st 381 | Early Alfred. ............ «. 406 Early Bourdine..........4. 417 Oe ees Reg aind Padbie aie ye: 381 | Harly Crawford. .........4. 406 Harly German. ....cseeeees 410 Sh. Amoustine, .:.: a0. oss,00 381 )}) Marly May..:.\..0:..:<.cesgle ae 409 Bip. IGHAGI BS 2: 2 Sra eee 381 | Harly Newington...... .406, 418 MS eo ais pach he wh oes me 381 | Early Newington Freestone... 406 OCR orks oem wae OE EEG 382 | Harly Purple ........0..06. 408 pnGCl SHAM NCD we ccs cy pene vt 381 | Harly Purple Avant Sas kee 409 Barly: Rivers... Jsianea a oe 407 2. LEMONS Early Royal George........++ 417 Karly "Tillotson. oi... shen ee 408 SaRNGMDIES So sae 55a co Rm ee ee 382 | Harly Vineyard..........+. 409 Warly: York . o.oo < .05<5eee 408 2 i I i Repane cyos 382 Hine Heath... ¢1. + -®5sseeee 410 3. LIMES FOSGEE. i nando eeoe os GON 408 Freestone Heath. 2.0.0.6 .005 413 SPeaRVO TL. Fa sgt ec 2 one aes 382 | Prench Bourdine..........: 412 French Chancellor .......++- 417 4. CITRONS French Mignonne.......+.+: 409 Fraitland 2 ¢:393<... S35). cares 409 Saino |)”, ..'./.:< tek eoa Be 382 | Mruitland Seedling.......... 409 INDEX. 669 ed PAGE PAGE George the Fourth.......... 409 | Morris’s White Freestone.... 413 Gold-Fleshed: ... 22.3. ....... 420 | Morris’s White Rareripe..... 418 Golden Mignonne........... 420 | Motteua’s.......50.. Van st bre 412 Griffis Mignonme......... 417 | Mountain Rose............. 414 ic. wc mee 2 o.0s 0 SY | MONO fees at cs oktc fern. 405 Griffith Malacotune......... 419 | Griffith Mammoth. ......... 419 | Neil’s Harly Purple......... 409 Grimwood's NewRoyal George 409 | New York Rareripe......... 411 Grimwood’s Royal George... 409 Grosse Mignonne........... 409 Hale’s Early........... éik er 4hO RUPP 55 sc oOo HIE Sod Sais 409 Heath Clingstone........... 410 Hogg? s Melocoton.........5. 416 MEOTEGBE DONIN. ooo 0 in 2 0 nied si%s 411 BMY SIS. DSRS ants) 411 Indian. Peach, i200. 6 6s2 ees 405 Johnson's Harly Purple...... 409 | Jud@ 3 Melting............. 412 Kennedy's Carolina......... 413 Kennedy's Lemon Clingstone. 413 meee US os ae wa ee 411 WD TOYAE. oo ss sick 409, 412 Lady Ann Steward......... 413 Large Early York.......... 411 Large French Mignonne..... 409 Large Newington........... 415 Large Red Rareripe..... 412, 413 Large White Clingstone..... 411 Large Yelow Rareripe....... 421 Pargest LOMnon 85 6 oe ee 413 Late Admirable............ 412 RE CINE 0. conse osc.a'g vk. one 412 Lemon Clingstone.......... 413 Lockyer’s Mignonne......... 417 Long Yellow Pine-Apple..... 413 Lord Montagues Noblesse.... 414 Lord Palmerston........... 413 Inuscious White Rareripe.... 413 Madédeine Rouge a Petite MME, a oan von « SERRE nae 417 0 416 MM UAGOLUNE,. 2... oe ean cone 416 Marie Antoinette............ 421 Mellish’s Favorite... ......4: 414 0 en ae ee 409 Millett’s Mignonne.......... 417 LL Er 413 Morris’s Red Rareripe ...... 413 Morris's White: .:....22+00. 418 New York White Clingstone. 411 NP UNTUTUON «590 a5 ere pcseé 418% 415 Newington Peach........... 407 WWoblesse-.5 60. esti oo ook 414 Nonesuch of N. C........... 404. Old Newington........2:... 415 Oldmixon Clearstone........ 415 Oldmixon Cling ............ 414 Oldmixon Clingstone........ 414" Oldmixon Freestone. ....... 415 Orangeburg... sec. occ cin nbn 404 PMOG: v3.8 52 6 ea ee 405 Phe SMURG: os ng ee 420 Pécher a Fleurs Doubles. .... 42 Pécher a Fleurs Semi-Doubles 421 Pens HoyMe oo 0S. D, Sen dee 412 Pine-apple Clingstone....... 415 Pourprée Hitive........ 408, 409 Pourprée de Normandie..... 409 Pourprée Tardive.......... 412 resident. . <5 6+ es. dsc ahenia 415 President Church......... .. 416 Prince of Wales; >. ......¢%. 416 Princés Red Rareripe....... 412 Princess of Wales.......... 416 Purple Alberge. ......0.s00% 420 Purple Avant. oe 6 eae. 409 Heayzer’s JUNE... voc wn vas 404 SO ALDOR OG... acc hes eather 420 Red- Cheek Malocoton........ 416 Red-Cheek Melocoton....... 416 ee MICOGI Sb OHA, Eu sc a0 am’ 410 Red Magdalen, .....4+.+...0.. 417 Hed BOrerepe. «eee Ua or ih 413 fed and Yéelow Rareripe..... 421, Reeves’ Favorite........... 417 PEMNONE, 1.20 4.12 oS i Fa 417, Ronald’ s Seedling Galande.. 409 Rose- Flowering............. 421 Royal George...)..0...0.5 36256 416 Royal Kensington. ........4. 409 Royal Sovereign... .......4. 409 | Di UOTE: 5 vine bn pwede 418 Sally’s Peach... ..scecccees . 404 670 INDEX PAGH PAGH Scott’s Early Red.......... A184) Ang0rg.: SIO BSF ... 503 Seedling Noblesse. ........... 404 | Arbre Superbe b ORE eee Se 512 MaDe CW a ea ose be 411 | Auguste Benotst............ 450 Serrate Harly York ........ 408 | Auguste de Maraise......... 459 Smith's Early Newington.407, 418 | Augustus Dana....... . 4438, 444 Smith’s Newington......... 418 | Autumn Melting............ 512 Smith’s Newington ......... 407 Smock Freestone........... 418 | B. O.de la Cour... 2.00005. 543 IW So etn ss ay bea ee 418 |) Bachelier: 2. 6 e200 451 Stroman’s Carolina. .......+ 404 | Baud dela Cour............ 548 Stump the World.......... 419 | Barnett’s William .......... 444 SUT VC VAD. 5's. «mee ok eee oa 419 | Baronne de Mello....... 444, 445 PE ORS 2 Se ree ait oa ee AT Bartlett: 235 34. POR 444 WUD TOYOR: 22 be ccdsa nase 409 | Bartlett Bonchrétien........ +44 Susquehanna)... os es eae 419 | Beauté de Tervweren........ 553 Swiss Mignonné.........+.. 409 | Belle Adrienne..........0.. 577 Belle Alliance 2.30.2 ee ee, 471 Tetan dé Venus. ase 412 | Belle Angevine ...........2 553 Troth’s Early Red}? . 20.03 .. 419 | Belle de Berry... ....cccceee O77 * | Belle des Bots 2... 2. oe cee ese 511 Van Zandt’s Superb........ 420 | Belle Epine Dumas......... 447 PAU IAIITE Ss Co tice oe 414 | Belle Hacellente.... 0.00.00. 501 Variegated-flowered........ 421 | Belle de Wlandres........... 611 Veloutée de Meret .......... 409 | Belle Heloise... 0. O77 Vineuse de Fromentin...... 409 | Belle de Jersey. oo. 6. OTST S 553. Belle Tucratwe, >. 023 Es 512 Ward’s' Late Free. oot 420 |: Bele. de Mote, + Oa 470 Ryastino bmn FN eee ess 420 | Bellissime @ Hiver du Bur.... 553 Washington Red Freestone .. 420 | Benoist....... 00.02. eee eeee 450 White Hinglish. ..... 20.2. 410 | Bergamotte @ Avranches..... 535 White Melocoton.........06. 413 | Bergamotte Fiévée.......... 512 White Rareripé ... oo. cscs. 413 | Bergamotte de Flandre....... 511 Wiliamson’s New York...... 411 | Begamotte Lucrative........ 512 Bergamotte Thouén........ 581 Yellow Alberge............ 420 °|| Berpem «7.442.202 “Se 448 Yellow Malagatune......... BEG Per oo s Since eee 581 Yellow Malocoton........44. 416°) Berriays §. 3. TUS ee eee 448 Yellow Pine-apple .......... 413. | Berthebirn, 2.0.08 es ee ee 553 Yellow Rareripe............ 421 | Beurré d’Albret........ 455, 456 Yellow Rareripe........000 420 | Beurré d’Anjou........ 456, 457 Beurré @ Araudore......... 535 PEARS. Beurré @ Ardenpont........ 517 Beurré @ Aremberg......... 517 eA CAUCE OU ONE sateen aes 581 | Beurré Audusson @ Hiver... 458 Abbé MOngein.. 0c cece ens 553 | Beurré Auguste Benotst..... 450 1 ON OTS eae ee pe Do PEs 440 | Beurré d’ Avranches......... 535 Adele dé St. Cerras... oe. «. 444 | Beurré Bachelier........... 451 Adlete Gé St; Dents . x... s«e a 444 | Beurré des Belges........... 569 RENCE EDIE. oy coy kin ccs o's ce 445 | Beurré Benoist............. 450 AICO RUC. lak warns < 440, 441 | Beurré Benoist Nouveau.... 450 Alexandre Berckman........ 452 | Beurré Berckmans.......... 452 Alexandre Lambre...... 441, 442 | Beurré Blanc.........-.... 581 Ananas. . teeecceeee-» 442 | Beurr Blane de Nantes... .. 462 Ananas Et ........... 442, 443 | Beurré or Bonne Louise d'A- Ananas Francais ........-. 442 | raudore........... es eaten 535 Anderson...... aS eee te 553 | Beurré Bosc. .......-...402, 403 INDEX. 671 PAGE PAGH Beurré de Bourgogne....... 511 | Beurré Rouge. .........06. . 500 Beurré Boussock.........45- 495 | Beurré Roydle...... 0. ccc. ee 463 Beurré de Brignais...... 457, 458 | Beurré St. Amour.......... 511 Beurré de Cambron......... 517 | Beurré St. Louis........... 447 Beurré Charneuse.......... 501 | Bewrré St. Nicholas; ........ 505 Beaurré Clairgean...... 454, 455 | Beurré Soule... occ... cece 502 METIS WO s. ccis es tac cs 483 | Beurré Spence...........0.- 511 Beurré de Conickh........... 459 | Beurré Sterkmans,..... 471, 472 Beurré Conning.....6..6006 459 | Beurré Superfin........ 472, 473 ITE DAOY sce 8. ok ode Fase 510 | Beurré Van Mons.......... 444 Beurre Delalsen i. si. . veace 4981): Beurré Vert, 5 ioe sic evieseces 463 Beurré Defays. . ..+e+. 405 | Beurré de Waterloo.......... 501 Beurreé de Deftinge. . ... 511 | Beurré de Westerloo........ 495 Beurré Def tinghern. . gk doar $11,) Beurré @ Vale... ..\6 ds wwnes 463 Beeurré Debra. ove isso 456 | Bezi de Caen........... 473, 474 Moutre, Diel. . . sa... vaeh FOZ MO MONE we vce tceweiesiead tanae 566 Beurré Dore de Bilboa...... 519 | Bloodgood. ............ 474, 475 BOUrTe Drape? . ovis ec cd seve TED eC a Pay ee ae eS 553 Beurré Durandeau,........ 490. | Bolivar d@’ Hiver........20.- 553 Beurrée Foidard. . 0... vies .e 511 | Bonchrétien Barnett......... 444 Beurré de Fontenay........ BECO FOGG ne ne ag! oe 577 Beurré de Gellé. 3. occ ccc AGS: hon Parent... cis. ctonaaues 533 PIBUETC GODS. gi:s\eck pds tp 0.0 463 | Bonne @ Avranches........- 53d meutre Gillard. .). . enia%\> s'3 465 | Bonne-enté.....ccecceccccee 581 Beurré Gris de Bilboa....... 519 | Bonne de Longueval......... 585 Beurré Gris de Lucgon....... 466 | Bonne Louise @ Araudore.... 535 Beurré Gris de Portugal..... 519 | Bonne de Malines.......... 582 Beurré Gris Supérieur... ... 466 | Bonne Sophia.............. 476 Beurré @ Hardenpont....... DET eIO80.UTE, co kn Ge «ate eed ME 511 Beurré @ Hardenpont de Cam- PRENE 1 os bse co dpc cae awe 511 MEE OLS ee ae 517 | Bosch Nouvelle............. 511 PIGUrre CHAOS. vin sare ses ote BAG) PIORCRDCEP . os. 6 an sae ninGin arial 511 Beurré Gris @ Hiver Nouveau 466 | Bossoch........cc cece eee eee 495 Beurré Insomparable, ....... eRe ENUM io onc din ards wore das 533 Beurre dé Kent... .. . 2 vss DM nisbUel FOPEne ; .. ins 5 aan dl wile 533 Bourré Koninck.......0.44. 459 | Brandywine............ 476, 477 Beurré de Koning.......... 459 | Bretagne le Cour........... 553 Beurré Leon Le Clere...... AGS.) Brialmont, . s...05 . osva A477, 478 Beurré Lombard, ........ 0+ aL dy HareT MIO... os cabana ata oak 511 Beurré de Lucon... 1.2.00. I oy 27 Ee Pe 511 Bourré [nterattve...0.5.. 04+. 512 | Brown St. Germain........ 553 Beurré Magnifique.......463, 495 | Buffam ..... cece eee eee 478 Beurré de Malings .......... Ok VRIES s 5 vas uw d ere he 478, 479 Beurré Mauxion............ AGO L btutier Pear). Sela awe nae 525 Beurré de Merode. . . 495 | Butter Pear of Philadelphia, 581 Beurré Millet of Angers. 469, 470 Beurre: Moire... 020.653 470, 471 | Caen de France......... 479, 480 BOUPTES MOC. < ido ais «acnieja et | OCCOUBEE. .. va we xu ons ¢ me, ahis 548 Beurré de Montgeron....460, 461 | Calebasse @ Albret........... 456 Beurré de Montigeron....... 461 | Calebasse Bose... ...-...+4 548 ECUTTE NONCES «2 oo} ons 462 | Calebasse Princesse Marianne 548 Beurré de Nantes.......461, 462 | Calebasse Sterkmans........ 471 Bourré Perrqult . occ. soos: DNR DTD 505 anne os mye eae 581 eurre. PUQue;ry..s os .san0s 573 | Catherine Lambre...... 480, 481 Beurré Rochechourt......... 447 | Chamber's Large.........+. 553 Beurré de Rochoir.......... AUT VOROOMUE? . se cacccsuamas vas 451 672 INDEX PAGE SMITHS... iss os te DTS AB1.: 497 1 NT onsuaVi o. dont Sh. see Citron des Carmes...... 539, 540 | Diel’s Butterbirne.......... Citron des Carmes.......... GSO || DMeRSE 523 Ba seis Citron de Septembre... ...... 581 | Dillen @ Hiver, abies ohana SE pa aire; So. os woes we 455 | Dix.. BPE Cys virivayrser | ff Clairgeau de Nantes........ 455 Doyenné. . nts oma b cou Stacey RO Clapp’s Favorite........482, 483 | Doyenné @Affay........... TE! RET TO ere 481 | Doyenné d’Alengon ......... Clement Doyenné........6.. 444 | Doyenné @ Automne. . RS os 5 «sa aeDSeS 577 | Doyenné Benoist. . wot Coit’s Beurré. ....... 24. 483, 484 | Doyenné blane.......... 006. Colmar @ Hiver....... +00 582 | Doyenné Boussock..... .495, Cobnar dé Tdécas ab seeues 447 | Doyenné Boussouck......... INGER on ot: wae ok oro 582 | Doyenné Boussouck Nouvelle. Colmar Van Mons.........+ 570 | Doyenné de Bruselles........ Coloma @ Automne.......... 573 | Doyenné du Comice..... 499, Columbia..............484, 485 | Doyenné Crotté............. Columbia Virgalouse........ 484 | Doyenné Defais............ Columbian Virgalieu........ 484 | Doyenné d’Eté.......... 497, Comte de Flandre ...... 485, 486 | Doyenné Galeuz........ 500, Comte de Limoges.......... 437 ||. Doyenné Gris: . ean Comtesse de Terweuren...... 553 | Doyenne Gris @Hiver Nou- Conseiller dela Cour........ 543 WON Ss nanan > SE Comice de Toulon.........++ 577 | Doyenné @ Hiver @ Alencon... Oridter. oso. 2 SSR. em 5538 | Doyenné d’Hiver Nouveau... GTR. oe. sw 0 eaten: 489 | Doyenné Hovey............ Pount Coloma... . .., iecvsi ave 573 | Doyenné de Juillet.......... MERE ee hae: sateen BO 569 | Doyenné Marbré............ Cuaeillette @ Miver.........4. 577 | Doyenné de Merode......... Cumberland ef Belgium..... 524 | Doyenné Rouge...........5. a a Re Re I = 577 | Doyenné Roux... .......00% Doyenné Sterkmans......... D Horticulture . 553 | Doyenné White......... 20008 ETE. ce es ONE 456 | Doctor’ Cornelis... oo. a« conten Me, ta ene ee 486, 487 | Doctor Ditlen. ..0. oo o0.cs cts Dana’s Hovey......... 487, 488 | Doctor Nelis............... Ne St Sa on on ERE 577 | Doctor Reeder... ...... 493, RE AUESAY o's 'n'e 5 sic.9-cc 535 | Dr. Udales Warden......... URE os hn ct en eee 535 | Dorothée Royale... ......60. TS VAG os on i aOR 468 | Double Philippe............ De Monsieur Le Curé....... 577 | Doyen Dillen........... 494, De Mont yeron. .. 60d esees cave OG) || eae Ns oe ae oe ee ie Mott: : . saxiGitc eh ita G8 | Dry “Toren ..........itei oes We Woperes |S ones oun 490, 491 | Du Bouchet....... 20... cee Deacon Dillan, 2.0 ence cs ADA! STR Cur, ; oo: iso ee See TOUTES. oe swine oi oe os ORR OS] :| er Mes: -* 5. aRae iene Dearborn’s Sanding. ........ 488 || Dn “Prodascd, 23 Jaiesde ve Dearborn’s Seedling. ...488, 489 | Du Seigneur............04. Dechantsrne ooo oo eecen 581 | Dw Tonnea: insu. ae MUIGS co lapse ck = eR 498 | Duc de Bourdeaugr.......... YO: a A 444 | Duc de Brabant........ 501, PF sterkmaw ascse asl. oa AG1: | Due@ Orleans: os 30 Ve ie Tie INGHOE «pes ood 2 lel iekaavain ym wm SaaS. OD | Vrmible.. boii Te aaeerng 517 a Ase ec eae Bite | PM oe wd. othe Roe’s Bergamot........ 555, 556 : over Riot Jolimont... 2... cee ee BO | GEE «on wa wenvax enathed 553 BeenSREE. oes OSs te. 596 | Urbaniste.............. 573, 574 Royal @ Angleterré......... 593 | Urbaniste Seedling......... 578 BM a aos « pAb ANE 5 Grins 557 | Uvedale’s St. Germain..... 553 A ey wees GOA VMENG. 06 oes vunweadtiias 581 PE OTN 5 25 ES ee ETRE BAR| VORONTIG oo. oss viicaicre ace or She 581 Saint Dorothée............. 558 | Van Mons No. 154......... 540 Pty GIAIAIN.. ee 559 | Vermillon d’en Haut........ 575 St. Jean Baptiste........... 485 | Vicaire de Winkfidd........ 577 St. Jean Baptiste d@ Hiver.... 485 | Vicar of Winkfield...... 576, 577 means -Menin, ..°. 980) 20324 BOO | VGCCOTIA, 5.0. arerewKe PO aa OE 518 pant Mare... 6b. d tees 573 | Virgalieu of New York..... 581 Saint Michael of Boston.... 581 | Virgatloo... cc... ccc eee 581 St. Michael Doré........... 500 St. Michad @Eté........... 2G iL ee ask 577, 578 St. Michael d’Hiver......... 496 | Walker's Seedling.......... 544 OOS 2) a oe Se 581! Warwick Bergamot......... 581 Saint Michel Crotté......... 569 | Washington................ 579 mor Nicholas... 5.0.06 43088 CL SEMBL AT 2 ea 501 Sainte-Madelaine........... BO | PCCP IPO fc on 0.0 ocein wv alee 525 pn IBEOWD:, 02 W's... bce as Bio WO ei eee ade bee aee 566 a ee 561, 562 | Wezsse Herbst Butterbirne.. 581 EEL oo is: 5:0 calape viens wa 8 562, 563 | Wharton’s Harly............ 580 Pee ecg Rtheaeicate ated 562 | White Autumn Beurré...... 581 SMGROWE SS 8 SE OLS EO OOS G2 | Witte Beursze........ «2 c0s te ek 581 Seigneur @Esperin......265 B12 | White Buttersis 33300, 24 581 RUE a's 0, ae. o, cok ot th 564 | White Doyenné............ 581 PEPOMMIOT ss aks PER OAS CRG 565 | Wicar of Wakefield......... 577 Serrurier @ Automne, ...:...< 565 | William... 6.0... 000 eee oe 535 BRAKESPEATE. o.oo eee ts 562 | Wiliam the Fourth......... 535 BMEIO. scence HOPES! 566 | Williams’ Bonchrétien....... 444 oe a nee oe 525 | Wilmington. ........... 583, 584 POOL 8 o-6 os weeny HR La. 562:| Wenter Bell, 0008S AS 553 INATCOROUSG os 6 6 i svi 9 os 525 | Winter Nélis....... 582, 583 Souvenir d’Esperen......... GB |) POM toa fa satarg wR Oe TUN 566 Souvenir of Madame Treyve.. 588 | Woolaston... 0.0... c eee ee 518 Stephen’s Genesee... 0.000005 569 | Wharton’s Seedling......... 580 OO os noah a sens banded 568 IGT. os iis cevindvewdt 471.| Ydlow: Butters. 600. 200 05% 581 Stevens’ Genesee........... 569 Sublime Garnotte....... ... 581 Summer Beurré d’Aremberg. 570 PLUMS. Summer Doyenné. .. 0.00.04. 497 Summer Pine-Applé......... 442 | Abricot. Vert. .....-...ec00. 604 Summer Virgaliew.......... 547 | Abricotée Sageré........... 604 Surpasse Virgalieu...... 570, 571 | Admiral de Rigny......... . 607 Surpasse Virgouleuse........ 570 | Agen Datte....-.....ceeeee 614 Swan's Orange.........00% 546 | Aloise’s Green Gage........ 604 A ererare! 562 | American Yellow Gage...... 614 Sylwange Vert d Hiver....... 463 | Askew’s Golden Egg........ 622 Theodore Van Mons... .571, 572 | Austrian Quetsche.......... 603. 676° INDEX, © PAGE PAGE Bavay’s Green Gage,....... 593 | Early Green Gage........... 601 Beekmam’s Scarlet... i.e... 610 | Harly Royadl..........% eet ds Belgian Purple. : .: 2.62.00 594 | Harly Russian.............. 602 Black Damson.... 2. cee ees DOS 4 gg PWT... oes ws eusls nm Me 622 Black Imperiale... 6000 ees SUE MONIT URS .. nus spoke oss 4 semsn 595 Bleecker’s Gage........ 594, 595 Bleecker’s Scarlet. ..0..2.0+0. 610 | Fair’s Golden Drop... . 596 Bleecker’s Yellow .......... 595 | Flushing Gage............. 607 Bleecker’s Yellow Gage...... HOR POO. conc nzonsenena slat 612 Bleu de Belgique............. 594 | Foote’s Golden Gage... .601, 602 Bleu de Perque s ss s.\- 68s sas AE A), RRA Shc ie 621 Blue Impératrice....... 594, 595 | French Copper.........++.. 597 Blue Imperial... 2... cee Pry | MUMNEORE SS os co Sc cyt on tee oe 602 UNCC 3. Seats, She 621 . LTO oo nag 3 BE eS tO adn 621 | German Gage...........006 595 Bolmer’s Washington....... 621 | German Prune......... ... 602 Bradford Gage......0...+% 604 | German Quetsche........... 602 Bradghaw,..°..55 3 55:2 3::808). G9G.| Gemete 4s... sos. eee, eae 611 BrUgnen GOBB. oss oos0 08s 604 | Golden Esperen......... 603, 604 LHUGN ET OGE, ','0°5 o'x x's p00 Bes 0 604 | Golden Gage. .........-2... 596 Bury Seeding, ......ececces 596 | Goring’s Golden Gage...... 604 Goutie OF 5...0326 Seo 596 Cant’s late Green Gage...... 604 | Great Green Damask...... - 604 Cloth of Gold Esperen....... 604:| Green Gage... ... 22.0005 604, 605 Coe’s Golden Drop...... 596, 597 | Gros Damas Vert.....20.5. 604 Coes Golden Drop Violette.. 597 | “rosse Lwisante. so... 0.50: 622 Coe’s Imperial... os. .cecees 596 | Grosse Reine... ...... 2.00. 604 CODE PUM = 5 in Go ended nes 596 Grosse Reine Claude........ 604 Coes Violet), 0: 2 <<592 597, 598 | Guthrie’s Late Green....... 605 Common Damson........... 598 Common Quetsché........... 602 | Henry Clay........ -+ + + 605, 606 Copper... .:..... scan 597, 598 | Hinckley... ..... +... ee ees 611 CARIES weiss = <4 gents 602 | Howard's Favorite...... 606, 607 Hudson Gage ...... eee eees 606 Daden 614 Hulings Reine Claudia. ..... 604 Boo i) 7) rae wre 602 Damas Vert.......... 2000. BOE eee ae eee ms Damas Violet Gros... . 0.6. UE eM nnsecei as. 6) cs ee 595 ST eee as, 60% | TT ieratrice PAA ae cee 595 Dame, Aubert, ....0.. ++... 652 Tmpér atrice Violette......... 602 Dame Aubert blanche....... 622 Impératrice Violette Grosse.. 602 Dame Aubert Jaune.......- se Imperial Gage 607 Dida y . ial Gage. ..+......... _ Ra mena Ses Imperial Ottoman.......... 608 2 eee Sas ngg | Lmpériale blanche.......+++. 622 De Montfort. ......-... BO. oo et pare Bennet ores> sam Diaphanen 212 620 | Bieworth Green Gage... .. 604 Diaphane Laffay... . 620 Die Violette Ronigin ‘Clauilie.. 616 PING tis 2 Pere are 621 JEMERSON 5... .’-1.:0.) 5.03 6 eae ee 608 Dort’s Favorite, ...... 600, 601 July Green Gage . €09 - Drap @ Or Hsperen........: OWE Tore ey 1 eae HEGRE S Ss .3 tt 5S Leet .- 602 Early Bavdy.....cccccceees 609 Early DaMson...cccccerees 598 | Large German Prune....... 602 INDEX 677 PAGE PAGE Lawrence’s Favorite... .609, 610 | Red Gage................. 617 Lawrences Gage........... 609 | Red Magnum Bonum....... 619 | ees one 602 | Reine Claude..........24.. 604 LTivingston Manor...... ... 604 | Reine Claude de Bavay...... 593 BINS cocicc ct ee 6 ks eee 610 | Reine Claude de Bavay Hitive 609 ss fide tye 3a 0s! wt me ee 491 | Reine Claude Diaphane..... 620 MED ITU, oe SS eos eee 604 | Reine Claude Dorée..... .. 604 Reine Claude Hitive........ 601 oo 4 611 | Reine Claude @ Hudson..... 607 Gta LOD... PES es 600 | Reine Claude Impériale...... 607 Magnum Bonum.........4. 622 | Reine Claude de Lawrence... 609 aes & wae vases < CON ey 618 | Reine Claude d’ Oullins...... 612 EEE Srowesrec cv v.00 seers 611 | Reine Claude Précoce....... 612 DE apap Reig rae 605 | Reine Claude Transparent.. 620 Mirabelle Vert Double....... 604 | Reine Claude Violette........ 616 Monstrueuse de Bavay...... 593 | Reine Claudia blanchela grosse 604 Monstrueuse @ Oullins....... 612 | Rensselaer Gage............ 604 Montgomery Prune......... 610 | Robe de Sergent............ 614 Murray's Reine Claudia..... 604 | Robinson ... 2... ccc cece eee 611 Royal Hative.............. 618 New Golden Drop .......... 596 | Royale de Tours........ 617, 618 New Washington ........+5. 621 Saint Catherine........ 618, 619 Oulsn'S GEE « 0.05 ones ocwdais G12 Saint: Olaer. . . . w-rwisvc div 593 Oullin’s Golden............ 612 | St. James’ Quetsche........ 603 Oullin’s Golden Gage........ 612 | St. Maurin. ..........ecee 614 Schenectady Catherine..... 619 Parker's Mammoth. ........ 621 | Schuyler Gage... .....+0..a 604 Phitppe To SPR 621 | Smith’s Orleans........ 619, 620 Pium del Inds... ....-..0.0 0 G12 | Sucre nV ere... 90 )! oo | voi 1326?