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A VIEW

OF THE

CULTIVATION

FRUIT TREBS,

Management of Orchards and Cider ;

WITH

ACCURATE DESCRIPTIONS OF THE MOST ESTIMAEBLE VARIETIES OF

NATIVE AND FOREIGN
APPLES, PEARS, PEACHES, PLUMS,
. AND CHERRIES,

CULTIVATED IN THE MIDDLE STATES OF AMERICA?
ILLUSTRATED BY .
Cuts of two hundred kinds of Fruits of the natural sizes
INTENDED TO EXPLAIN

Some of the errors which exist relative to the origin, popular
names, and character of many of our fruits; to identify them by
accurate descriptions of their properties, and correct delineations
of the full size and natural formation of each variety; and to ex-
hibit a system of practice adapted to our climate, in the

SUCCESSIVE STAGES OF

A NURSERY, ORCHARD, AND CIDER ESTABLISHMENT.

EE

BY WILLIAM COXE, Esq.,
Of Burlington, New Jersey.

——
PHILADELPHIA:
PUBLISHED BY M. CAREY AND SON.
Nov. 1, 1817.
— os
D. Allinson, Printer.

Cy WYz,

Beye. ele a ey Se Or en ee Se Se

DISTRICT OF PENNSYLVANIA, TO WIT:

Mv gs Be it Remembered, That on the twenty-second day of Octo-
° ees ° ber, in the forty-second year of the independence of the Uni-
S. § ted States of America, A.D. 1817, M. CAREY & SON, of the ©

Herr rrB® said District, have deposited in this office the title of a Book,

the right whereof they claim as Proprietors, in the words following, to

Wit: 2 7 b 4 4)

“A View of the Cultivation of Fruit Trees, and the Man-
agement of Orchards and Cider; with accurate descriptions of
the most estimable varicties of native and foreign Apples, Pears,
Peaches, Plums, and Cherries, cultivated in the middle states of
America: illustrated by Cuts of two hundred kinds of Fruits of

’ the natural size; intended to explain some of the errors which

exist relative to the origin, popular names,and character of many
of our fruits; to identify them by accurate descriptions of their
properties, and correct delineations of the full size and natural
formation of each variety; and to exhibit a system of practice
adapted to our climate, in the successive stages of a Nursery,
Orchard, and Cider Establishment. By William Coxe, Esq., of
Burlington, New Jersey.”

In conformity to the Act of the Congress of the United States, intituled
** An act for the encouragement of Learning, by securing the copies of
Maps, Charts, and Books, to the authors and proprietors of such copies,
during the times therein mentioned.” And also to the Act entitled, “An Act
supplementary to an Act, entitled “An Act for the Encouragement of
Learning, by securing the copies of Maps, Charts, and Books, to the au-
thors and proprietors of such copies, during the times therein mentioned,
and extending the benefits thereof to the arts of designing, engraving, and
etching historical and other Prints.”

D. CALDWELL,
By transte; Clerk of the District of Pennsylvania.

JAN 7? 1915 7

CONTENTS.

‘or

Page

Introductory observations, >
Cuapter I. Of the fitness of the climate of the United States

for the cultivation of the Apple, re
——— Il. On the management of a fruit nursery, — 48
III. On ingrafting large trees, 18
IV. On Stocks, 20
——— V. On the propagation of new varieties, 22,
VI. On the duration of particular varieties, 24
VII. On the Sap, 26.
VIII. On innoculating, or budding, 28
IX. On the situation of orchards, 30
X. On the planting and cultivation of orchards, 33
——-— XI. On pruning of orchards, 40
XII. Of the caterpillar, 44

——— XIII. Experiments on orchards, to ascertain the best
mode of planting and cultivating, 45°

XIV. On the properties and management of cider, 58

XV. Of the concentration of cider by frost, 74
XVI. On the nature and management of crab cider, 76
——— XVII. Of Perry, 81
XVIII. On fining cider, 82

=~ XIX. Of the buildings and machinery connected with
a cider establishment, ~ 85

\
iv CONTENTS.
__-— XX. Of distilleries of spirit from cider,
XXI. Of Stumming and cleansing casks,
——— XXIf. Of Vinegar, 98
—_—— XXIII. Of Apples, 100
XXIV. Pears, 174
XXV. The Quince, 214
XXVI. Peaches, 915
XXVII. Plums, . 232
XXVIII. Apricots, 240
—___— XXIX. Nectarines, 243
————— XXX. Cherries, 246

General Index, 254

A VIEW &c.

INTRODUCTORY: OBSERVATIONS.

There is probably no part of Rural Economy,
which combines in so great a degree the agreeable oc-
cupation of the mind with active employment, as the
_ cultivation of fruit-trees, with the other branches of an
extensive Orchard establishment: to the man of
wealth and leisure, it offers the means of improving
and adorning his estate; the scientifick Cultivator
will find in it inexhaustible sources of intellectual
occupation; while the practical farmer, whose views
are limited to objects of certain profit, will be amply
remunerated for every expenditure of labour or mo-
ney, by the immediate comfort, and eventual emolu-
ment, which will be derived from such an establish-

ment.
4

6 INTRODUCTORY

Notwithstanding the acknowledged fitness of our
climate for the production of Apples and Cider of the
most exquisite flavour, we are yet without any detail-
ed system of practical management by a writer of our
own Country:—the want of such a guide among a
people characterized by their attachment to the agri-
cultural life, and in many cases, suddenly transferred
from the busy scenes of professional avocations to a
country residence, has been frequently lamented :—
the most successful managers in the art of cider ma-
king, are too often averse from imparting to others
what they believe to be profitable secrets of their bu-
siness—many are incapable of clearly explaining what
they sufficiently understand to practise with success,
while a greater number are restrained by diffidence,
and by an apprehension of becoming objects of criti-
cism or censure, should they venture to communicate
to the public the result of their own experience, with
the laudable intent of benefiting others.

Having been for many years actively engaged in
the rearing, planting, and cultivating fruit trees, on a
scale more extensive than has been attempted by any
other individual of this country, I have too often had
occasion to regret the difficulty, and not unfrequent-
ly the impossibility of obtaining from my own coun-
trymen, information on which I could rely respecting
the objects of mypursuit: in these moments of diffi-

OBSERVATIONS. 7

culty, I was compelled to apply for instruction to Eu-
ropean writers, whose exertions entitle them to the
gratitude of their own country and the confidence of
ours—to such men as Marshall, Knight, and Buck-
nall, I feel pleasure m acknowledging my obliga-
tions; the former acquired his knowledge from dili-
gent inquiry and close observation, the two latter,
from the practical management of their own estates,
in the most celebrated cider district of England: their
information is correct, their remarks are practical, and
conveyed in clear and intelligible language; they
ought to inspire confidence, and excite imitation on
the subject of orchards and cider. The writers of
France are almost silent on this subject: in compar-
ison with their favourite object, the vineyard, it is by
them believed to be of little national importance; they
are however full and correct on the management of the
garden fruits. These remarks are made with no view
but to explain the motives which impelled me to at-
tempt, in this country, something which may aid the
active and enterprizing spirit of the American cultiva-
tor, on subjects but little understood ; and as far as my
information extends, but imperfectly discussed in any

work professedly American.

On a topick which has so often been discussed by
men of science and information of other nations, ori-
sinality cannot be expected: pretensions to it on the

8 + INTRODUCTORY

part of the writer of these sheets, would probably
destroy that confidence which it is his wish to inspire ;
—where writers differ, it will be his aim to select the
opinions and practice best supported by facts, and the
plain principles of common sense: in stating those
opinions and facts, he will sometimes adopt the lan-
guage of others, in preference to any form of expres-
sion he might be able to devise.—As the great ob-
ject of the writer is, to be useful to those who require
information—it will be his aim to be correct, rather
than scientifick, in order that he may be better un-
derstood.

CLIMATE. 9

CHAPTER I.

OF THE FITNESS OF THE CLIMATE OF THE
UNITED STATES FOR THE CULTIVATION
OF THE APPLE.

It has long been the opinion of accurate judges, that
the middle States possess a climate eminently favour-
able to the production of the finer liquor and table ap-
ples: it will probably be found, that the Mohawk river
in New-York, and the James river in Virginia, are
the limits of that district of country which produces
apples of the due degree of richness and flavour for
both purposes. It will not be denied, that apples grow
well in the interior and elevated parts of the southern
States, as wellas in warm and favourable exposures
in the northern and eastern States ; but it is not recol-
lected, that any one variety of general reputation has
been produced, beyond the limits here assigned for the
fine apple country. That exquisite flavour for which
the Newton Pippin, and Esopus Spitzenberg, are so

lo CLIMATE.

much admired, and which has given such high reputa-
tion to the cider from the Hewes’s Crab, the white
Crab, the Greyhouse, Winesap and Harrison, can
only be found within the limits here described: hand-
some and fair apples are found growing in the Dis-
trict of Maine and Nova-Scotia, but they possess lit-
tle more of the characteristick flavour of the finer ap-
ples of the middle states, than those produced on the
hills of St. Domingo or the plains of Georgia: cold
and heat are equally necessary to the production of
a fine apple; neither must predominate in too great a
degree. It is remarked by Knight in his treatise on
the fruits of Hereford, that the flavour of the liquor
for which particular orchards in that country are cele-
brated, is ascribed to their warm and favourable ex-
posure in every instance which had come to his know-
ledge. _ A writer of high reputation in our own coun-
try, the late Chancellor Livingston, remarks, that the
growth of trees in America compared with Europe, is
as five to three s—this fact will probably account satis-
factorily for the revival of the reputation of several En-
glish cider fruits, when transplanted to this country
under the influence of a more genial climate. In trea-
ting of this particular subject, it appears to me most
correct, to adopt the rule of the sagacious and practi-
cal Miller, that, “although Linneus has considered
the apple, pear and quince, as belonging to one ge-
nus, the distinction between them is founded in na-

CLIMATE. 41

ture, and they ought to be treated of separately’—
T shall therefore adhere to that arrangement as the
most simple and intelligible.

Whether the numerous varieties of apples with
which our country abounds, have proceeded from the
dissemination of the seeds of apples brought here by
our European ancestors, er have been produced by
apples cultivated by the Aborigines before the dis-
covery of America by the Europeans, is a question
about which writers have differed, and will probably
continue to differ—my own impressions are favoura-
ble to the former opinion as the most correct; as foun-
ded on that principle of vegetable nature, which es-
tablishes, that varieties have a limit to their duration ;
and authorises a belief that none of the Indian orchards
which have been discovered in America, are more an-
cient than the first settlement of the Europeans on this
continent.

The original species of the apple, from which all
the existing varieties have been obtained, is believed
to be the Crab, or pyrus malus: when and how the
various kinds distinguished by an almost infinite di-
versity of size, colour, and flavour, have been obtain-
ed, are facts which I have never seen explained satis-
factorily; they are generally supposed to be the effect
of cultivation :—it is sufficient for us to know, that by

a
,

12 CLIMATE.

sowing the seeds of cultivated apples, we cannot rely
with any degree of certainty on the reproduction of
the same kinds, but must depend on artificial modes
of continuing the variety we are desirous of cultiva-
ting, by means of the operations of ingrafting and

inoculation.

MANAGEMENT OF A NURSERY. 1S

CHAPTERIHIL

ON THE MANAGEMENT OF A FRUIT
NURSERY.

The seeds generally used for this purpose, are ob-
iamed frem the pomace of cider apples—they may be
sown in autumn on rich ground, properly prepared by
cultivation, and by the destruction of the seeds of
weeds, either in broad cast, or in rows, and covered
with fine earth; or they may be separated from the
pomace, cleaned and dried, and preserved in a tight
box or cask to be sown in the spring: the latter mode
may be adopted when nurseries are to be established
in new or distant situations, the former is more easy
and most generally practised.

During the first season, the young trees are to be
kept free from weeds, and cultivated with the hoe:
they will be fit for transplanting the following Spring;

or as may sometimes be more convenient, in the
2

i4 MANAGEMENT

Autumn, after the fall of the leaf.—If natural fruit
be the object of the cultivator, attention should be paid
to the selection of seedling plants which have leaves
large and thick, for such are most likely to produce
a good variety of fruit—Where a species has been
ameliorated by cultivation (says Professor Davy) the
seeds it affords, other circumstances being similar,
produce more perfect and vigorous plants ; and in this
way, the great improvements in the production of our
fruits seem to have been effected.”” The same obsery-
ing writer also remarks “ that the seeds of plants ex-
alted by cultivation, always furnish large and im-
proved varieties, but the flavour, and even the colour
of fruit, seems to be a matter of accident: thus a hun-
dred seeds of the Golden Pippin, will always pro-
duce fine large leaved apple trees, bearing fruit of a
considerable size; but the taste and colour of the ap-
ples from each will be different, and none will be the
same in kind as those of the pippmitself: some will
be sweet, some sour, some bitter, some mawkish,
some aromatick ; some yellow, some green, some red,
and some streaked; all the apples however, will be
much more perfect than those from the seeds of the
crab, which produce trees all of the same kind, and
all bearing sour and diminutive fruit.”

When removed into the nursery, they should be
planted in rows four feet asunder, and about twelve

OF A NURSERY. 15

or eighteen inches apart in the rows—the soil should
be rich, for the vigour of a young tree is one of its
most valuable properties; no cultivation or soil will
effectually overcome the want of it; trees will seldom
fail, even when removed to a soil of different charac-
ter from the nursery wherein they were raised, if they
have the benefit of good cultivation and good soil;
these will produce a correspondent effect on the
growth of the tree wherever raised: when young trees
have been planted two years, they will be fit for in-
grafting in the ground ; if the growth be vigorous and
the soil rich, this may often be done in one year, but
always in the spring: this mode of ingrafting is pre-
ferable to all others for its simplicity, economy and
certainty: the earth is removed with a hoe about an
inch in depth from the stocks, which are then sawed
off, so as to leave the top of the stump rather below
the level of the ground around it— the stocks are
then split, the cions inserted in the clefts, and the
earth drawn up so as to cover tie tops of the stocks
about one or two inches; leaving one or two buds of
each cion exposed—no composition or clay is neces-
sary in this operation, the covering of earth sufficient-
ly protects the cions from the air and sun,

The operation of budding is performed in the se-—
cond growth, from the middle of June to the middle of
August, of the second year after transplanting into the

16 MANAGEMENT

vursery ; the stocks are then young and succulent, and
the success pretty certain: when the stocks grow large
and tall, the operation of budding is more difficult

and uncertain.

In four years from the time of planting in the nur-
sery, ina good soil, with good cultivation, the trees
will have attained the height of from seven to eight
feet; those of vigorous kinds will be taller, and will
be fit for transplanting into the orchard. The cultiva-
tion of a nursery is efiected by ploughing and harrow-
ing, each operation twice or thrice in the season, with
ploughs and harrows of a small size, with a single
horse :—the earth is first thrown from the trees, and
then towards them, and the ground is also worked
with a hoe between the trees to destroy the weeds ; the
more the earth is stirred, and the cleaner the ground
is kept, the faster will trees grow in every stage of
their progress, from the seedling to the full grown
tree.

In pruning trees in the nursery, care should be
used not to run them up too high; this weakens the
stems, and throws the growth too much into the bran-
ches, which must be thinned before their removal, at
the risk of checking their growth—as frequently the
‘consequence of the great size of the head, will be an
irremediable curve in the stem, while in the nursery.

OF A NURSERY. 17
Great attention is required to keep the roots free
from suckers, as neglect on this point will produce in
the tree a disposition to generate suckers, which will
continue through the subsequent stages of its growth,
when removed into the orchard. In taking up the trees
from the nursery, no care should be spared to pre-
serve the roots uninjured and of a large size: in the
early years of my practice in the planting of or-
chards, I frequently lost trees of fine and vigorous
growth, from the injury sustained by the want of care
in digging them up, or as it sometimes happened, in
grubbing them up, with the loss of more than half
their roots. ‘To persons desirous of possessing fine
trees, I would recommend a mode which I have a-
dopted to a considerable extent with great success,
of transplanting them from the nursery to an interme-
diate plantation in the garden or field; and there cul-
_ tivating them for two or three years, at about four feet
apart, planting a hill of potatoes with manure in the
space between every four trees, and paying attention
during the whole time to the formation of the stems
and branches.—This mode will be found to improve
the growth of the roots, extending and strengthening
the feeding shoots, and ensuring a rapid and vigorous
growth when transplanted a second time into the or-
chard : the product of the potatoes will repay the ex-
pence of manuring and. cultivation, four fold.

18 ING RAFTING.

CHAPTER III.

ON INGRAFTING LARGE TREES.,

Few men are fortunate enough to possess only the
best fruits, or those best adapted to the character of
their land:—lIt frequently is desirable, both for profit
and convenience, to change a portion of an orchard
afier the trees have atiained some considerable size :
this can be effected by ingrafting the stocks if not too
large; in that case, the cions may be inserted in three
or four of the limbs; this multiplies the chances of
success, and accelerates the progress of the tree.
When trees of six or eight years old are ingrafted
with cions from bearing trees, their growth will not
be retarded more than two or ‘hree years, frequently
not one: the cions should be cut in February, and
placed in the earth with the upper ends uncoyered,
and in a cold situation, on the shady side of a fence or
building, to check the vegetation until the proper sea-
son for ingrafting, which will be at the time when the
sap begins to flow vigorously.

r..!

ING RAFTING. 19

The cions should be of the growth of the preceding
year, cut from healthy bearing trees; they should be
kept from water, which, by saturating the sap ves-
sels, would prevent their imbibing the sap of the
stocks into which they may be inserted. ‘The usual
cover for protecting the cions, is clay well tempered,
and mixed with horse dung; an excellent substitute,
which may be kept ready for use when a little soften-
ed by heat, is a mixture of equal parts of tallow,
bees-wax and rosin, spread on strips of linen or pa-
per six inches long and about two inches wide; one
of these strips must be wrapped round each stock, so
as completely to cover the fissure at the sides and in
the end ; this operation is neater than the mode usually
adopted in this country, it is more convenient to the
amateur of fine fruit, requiring but a few minutes pre-
paration by warming the vessel, in which it should al-
ways be preserved in readiness for use; it is much
less disagreeable than clay, in the cold weather which
sometimes prevails in the season of ingrafting ; and if
properly performed, is attended with equal success. -
As the graft enlarges, the bandage will gradually
distend, till it decays and falls off; in the mean time,
serving to protect the more delicate kinds of fruit
against the decomposition or cracking of the clay, by
the severity of the frost, or the heat of the sun.

20 STOCKS.

CHAPYV ERE T¥.

o——eat oe Oe

ON STOCKS.

It isthe opinion of the most judicious writers on
the subject of Fruit trees,that the character of stocks
has no influence on the consistence or flavour of the
fruit; the office of the stock is supposed to be sub-
servient to the branches : vigour and hardiness are the
properties to be sought for in stocks; most of our fine
cider apples possess this quality in an eminent de-
gree; none more so than the Hewes’s Virginia crab,
and the Harrison and Campfield apples of New-Jer-
sey. Some growths of the apple are spreading both
in the branches and roots, others send up straight
branches, and have roots striking deep into the earth :
consequently, the former are best adapted to shallow,
the latter to deep soils.

All stocks should be raised from seeds, and ne-
ver from suckers; a practice which cannot be too se-

STOCKS. 21

verely condemned: it will inevitably produce trees
disposed to generate suckers, which impoverish the
parent tree, and are unsightly and troublesome in
grounds; and if the theory be correct, as I believe
it to be, that varieties have their respective periods
of duration, after which they languish and decline;
trees raised from suckers will be found to possess
the defects of the parent tree, of which they are the
offspring.

22 NEW VARIETIES.

CHAPTER V.

ON THE PROPAGATION OF NEW VARIETIES.

On this head, we are indebted to the accurate ob-
servation of Mr. Knight, for a curious discovery in
the natural history of fruit trees: each blossom of the
apple, contains about twenty male and tive female
parts—a few days before the expansion of the blos-
soms, he opened the petals and destroyed all the
males, leaving the females uninjured: when the blos-
soms were fully expanded, he impregnated them with
farina taken from another tree with which he wished
to cross the kind—all the impregnated fruits grew
rapidly, some of the products partook of the proper-
ties of the male, others of the female parent; and in
some, both were blended: I have seen an exemplifi-
cation of this principle of nature exhibited, in the mix-
ture of the properties of a Newton Pippin and a Rus-
seting, from the accidental intermingling of the bran-
ches of two trees growing in an orchard at Trenton

NEW VARIETIES. 23

in this state: one end of each apple was strongly
marked, externally, by the character of the Russet
parent, the other equally resembled the Pippin—the
flavour and juice of each end corresponded exactly
with its external appearance. It is highly probable,
that by this operation of nature, our orchards are con-
tinually producing new varieties, in form, colour and

flavour.

I have somewhere met with an extract from an En-
glish publication, in which it is stated, that an apple
has been obtained from crossing the Siberian crab,
remarkable for hardiness, wifh the Lulham Green,
the product of which exceeds in flavour and strength,
all cider apples known in that country.

24 DURATION OF

CHAPTER VI.

owe 315 ee

ON THE DURATION OF PARTICULAR
VARIETIES.

Writers of the highest reputation concur in the opin-
jon, that the existence of every variety is limited to a
certain period: no kind of apple now cultivated, is
supposed to be more than two hundred years old—
this term does not exceed the age of a healthy tree.
It is the opinion of Mr. Knight, that all plants of this
description, however they may be propagated, partake
of the same life in some degree, although not affected
by any incidental injuries to the parent after they are
separated from it: the duration of varieties may be
lengthened considerably by the influence of warmer
climates, for all the old kinds succeed best in warm
situations.

The Stire apple of Hereford in England, is suppo-
sed to have long passed the zenith of its perfection,

PARTICULAR VARIETIES. 25

and to be rapidly declining there; yet in the growth
and vigour of at least one hundred of these trees plant-
ed in my orchards, there appears to be no deficiency;
on the contrary, they attract the notice of all who see
them, for the extraordinary luxuriance, as well as
beauty of their growth. The soil is a light but rich
sandy loam, such as the English writers describe as
best adapted to the cultivation of this apple.

26 ON THE SAP.

CHAPTER VIL.

ON THE SAP.

We are informed by the intelligent Mr. Knight,
who has with his usual accuracy investigated, in the
economy of the apple tree, all the operations of this vi-
tal fluid, that it is absorbed from the earth by the bark
of the roots: that it ascends through the alburnum
or sapwood of the root and trunk, and through this
substance, and not through the bark, it is in the Spring
conveyed to those buds which produce the annual
shoots of the following summer.

The sap is received by another species of vessel in
the buds and annual shoots; and is impelled forward
into the leaves by a new agent; when in the leaves, it
is exposed to the air and light, and a decomposition
takes place of some parts of the water it contains.—It
is probable that new combinations here take place,
into which the matter of light and heat may enter. The

ON THE SAP. 27

sap is returned from the leaf through other vessels, into
the inner bark; and as it passes downward, deposits
the new matter which annually forms the branches,
the trunk, and the roots.

28 INOCULATION.

CHAPTER VIII.

ON INOCULATION, OR BUDDING.

In the first volume of the transactions of the London
Horticultural society, the followmg improved mode of
inoculation is described by Mr. Knight. In the month
of June, when the buds are in a proper state, the oper-
ation is performed by employing two distinct ligatures
to hold the buds in their places—one ligature is first
placed above the bud inserted, and upon the transverse
section through the bark, the other, the only office of
which is to secure the bud, is applied in the usual
way: as soon as the buds have attached themselves,
the lower ligatures are taken off, but the others are
suffered to remain—the passage of the sap upwards,
is in consequence much obstructed, and the inserted
buds begin to vegetate strongly in July.— When these
afford shoots about four inches long, the upper liga-
tures are taken off, to permit the excess of sap to pass
on, the wood ripens well, and affords blossoms some-
times for the succeeding Spring.

INOCULATION. 29

It will be perceived, that instead of the usual mode
of budding, after the commencement of the Autumnal
flow of sap, and keeping the bud without shooting un-
til the following Spring, when the top of the stock is
cut off—this improved mode gains a season in point
of maturity, if not of growth, and has the effect of in-
grafting the preceding spring, in all cases where the
bud sprouts in the proper time to form a strong shoot,
capable of sustaining, without injury, the frost of the
ensuing winter.

=

36 SITUATION OF

CHAPTER IX.

36 a

ON THE SITUATION OF ORCHARDS.

A south east aspect, which admits the influence of the
early morning Sun, and is protected from the perni-
cious effects of northerly winds, will be found the best
site for an orchard. ‘The situation should be neither
too high nor too low. Rich strong loams are the fit-
est for the apple—a portion of calcareous matter mix-
ed, either naturally or artificially with the soil, will be
found useful, probably by its serving to correct the
austerity, or to neutralize the acidity of many cider ap-
ples. All dry rich lands will produce flourishing apple
trees—in very wet, or very sandy land, their duration
will be shorter ; and the flavour of some apples will be
found higher in strong than light soils: the Newton
pippin is, unquestionably, a more highly flavoured
fruit when produced ona stiff soil; while the Bell
flower, the next in estimation as a dessert apple, at-
tains its greatest perfection in both size and flavour,

on rich light soils.

ORCHARDS. 3}

it is probable, that the celebrity of many orchards
depends more on their exposure, and on the selection of
fine varieties of fruit, than on any peculiarity of soil:
as a rule for judging of the fitness of a soil for an or-
chard, it will generally be found safe to take that
which will produce fine wheat and clover, with as
much of a south, or south east aspect, as can be had:
the flavour of apples will be found, probably, to de-
pend on the goodness of the soil and aspect combined :
many orchards flourish for a few years, but decline
as soon as the roots penetrate the lower strata of the
earth: a cold clay, or a quicksand, are frequently the
basis of light soils; such land, however improved by
manure or cullivation, can never be made fit for an

orchard.

Blowing sands, when bottomed ona dry substratum,
and aided by marie or meadow mud, will be found
capable -of producing very fine apple trees:—good
cultivation, and a system of high manuring, will al-
ways remunerate the proprietor of an orchard, except
ii be planted on a quicksand, or cold clay; in such
soils, no management can prevent an early decay.
One of the most thrifty orchards I possess, was plan-
ted on a blowing sand, on which I carted three thou-
sand loads of mud on ten acres, at an expense of about
twenty-five dollars per acre, exclusive of much other
manure: on this land I have raised good wheat and

$2 SITUATION.

clover—of five rows of the winesap apple planted on
it, upon the summit of a sandy knoll, eight years ago,
not one has died out of near a hundred trees ; all ahun-
dant bearers of large and fair apples.

CULTIVATION OF ORCHARDS. 33

CHAPTER X.

ON THE PLANTING AND CULTIVATION OF
ORCHARDS.

The first thing to be determined upon in the plan-
ting of an orchard, is the proper distance of the trees:
if a mere fruit plantation be the object, the distance
may be small—if the cultivation of grain and grass
be in view, the space between the trees must be wider:
at thirty feet apart, an acre will contain forty-eight
trees; at thirty-five feet, thirty-five trees; at forty feet,
twenty-seven trees; and at fifty feet, about eighteen to
the acre—these are the usual distances. In my own
plantations, I have adopted the various distances ac-
cording to the depth and character of the soil; about
- two thirds of the ground, comprizing about one hundred
acres, are planted at 50 feet; on the remaining fifty
acres, I have tried 30, 35, and 40 feet; and as far as
could be conveniently done, I have planted the trees
of smallest growth on the lightest soil: taking every

34 CULTIVATION OF

circumstance into consideration, it will probably be
found, that forty feet is the most eligible distance for
a farm orchard.—It will admit sufficient sun and air,
in our dry and warm climate; and until the trees shall
be fully grown, will allow of a profitable application
of the ground to the cultivation of grain and grass.

Much trouble will be saved, and much accuracy in
planting will be ensured, by marking the sites of trees
by stakes, previous to digging the holes. In shallow
soils, I would recommerd making the holes of the
depth of two spits of earth, scattering the lower spit
at some distance; and supplying its place by an e-
qual quantity of the neighbouring surface earth—
the depth of the hole, must depend on that of the

sub-soil.

An eligibie mode, which I have practiced with suc-
cess in a large portion of my orchards, on the lighter
soils, is to supply the place of the stratum of poor earth,
by one or two loads of meadow mud, ditch banks, or
good surface soil, laid round each tree after planting ;
ploughing the ground for a fallow crop the next spring,
when the mud has become completely pulverized by
the frost: the size of the hole should be sufficiently
large to admit a spade handle, when laid horizontally
in the bottom; affording ample space for the expan-
sion of the roots in loose rich earth. Well digested

ORCHARDS. 35

compost is useful round newly planted trees, in stiff or
cold soils—both lime, and fresh stable manure, I have
found prejudicial in the dry and hot weather of sum-
mer; the latter substance is also frequently a cover for
moles and field mice, which are extremely injurious in
winter, to trees of even six or eight years old in light
soils. Ihave found great benefit from the application of
every kind of manure on the surface, and mixing it
gradually by cultivation with the soil, as the best secu-

rity against drought in summer, and vermin in winter.

The proper season for planting, will be found to
depend on a variety of circumstances—in light soils,
the winter settles the earth round the roots, and best
secures them against the drought of the following sea-
son—it is a time of leisure to the farmer, and affords
an early selection of trees from the nursery. In stiff
or wet soils, I should give a preference to spring plant-
ing, other circumstances being equal—I have planted
at both seasons, and have generally found that care &
attention ensured a correspondent success in the growth
of my trees. In whatever season an orchard may be
planted, too much attention cannot be given to extend
the roots in every direction; to cut off all wounded
parts, and more especially, not to plant too deep;
this 1 believe is the commonerror of inexperienced
planters: as a general rule, I would recommend that
‘the tree be placed in the -orchard with about three

36 CULTIVATION OF

inches of earth over the upper tier of roots, which will
make it about two inches deeper than it stood in the
nursery; that the tree, after being partially covered,
should be well shaken, to admit the finer particles of
the earth among the fibrous roots, and that it be well
settled, by treading the earth around it-—with these pre-
cautions, [have never found the necessity of stakes.
The tops of young trees should never be shortened,
lest it should produce a growth of suckers: I would
recommend in preference, that they be thinned, if
found too heavy: if the trees have been long out of
the ground, and the roots have become shrivelled at the
time of planting, the labour of pouring a pail full of
water round each tree, will be amply repaid in the

success it will ensure in their growth.

The looser the ground is kept for the first, and in-
deed for several succeeding years, the more certain
and more vigorous will be the growth of the orchard—
in the luxuriance and colour of the foliage of contig-
uous plantations, I have found every stage of cultiva-
tion strongly marked: those orchards which have
been two years under cultivation, exhibit a striking su-
periority over those which have been but one year un-
der the plough; while these, in their turn, surpass the
fields in clover or in grain, both in the quantity and size
of the fruit: when clover is sown in young orchards, I
have been in the habit of digging the earth for about

ORCHARDS. 37

three feet, at the root of each tree: A man will dig
round one hundred trees in a day; the trifling loss of
grass and labour, will be fully remunerated by the im-
proved vigour of the tree. When the ground can be
spared from cropping, four or five furrows on each
side of a row, will be found a most eligible mode of

promoting the growth of a young orchard.

All fallow crops are most favourable to the growth
of orchards, at every early stage of their cultivation—
indian corn, potatoes and vines, are preferable to oats
or barley; and these again are more favorable than
winter grain: Buckwheat is among the most beneficial
crops for the promotion of the autumnal growth of
trees—Clover is by many farmers believed to be inju-
rious to young trees; its tendency to check the growth
of trees will be found, I believe, to be in proportion to
the air and moisture which its greater or less vigorous
growth may keep from the roots; light and heat, ap-
pear as necessary to the roots as to the branches of
trees—clover, while it occupies the ground, must pre-
vent cultivation; so far I apprehend it will be found
pernicious, but probably not in a greater degree than
any other luxuriant and deeply rooted species of grass,
absorbing the moisture, and exhausting the strength of
the soil which covers the roots of small trees. In the ar.
rangement of an orchard, both convenience and beauty
will result from planting — kind in distinct contigu-

38 CULTIVATION OF

ous rows. Some cultivators pay particular attention to
continue in the orchard the aspect the tree main-
tained in the nursery: I have sometimes adopted the
practice, without much confidence in its efficacy; nor
can I think it probable, that trees growing in close
rows, not much exposed, in the nursery, can by any
habit so limited in its duration, be affected by any
permanent contraction or rigidity of the bark, or
sap vessels, which are the only effects I have ever
heard ascribed to the influence of aspect, on the stems

of young trees.

The prevalent winds of our climate, are from the
north-west: in light soils, their violence will sometimes
give an inclination to newly planted trees to the south
east: this may easily be remedied by setting up the
trees while young; and when they have attained a
large growth, it may be overcome in a great degree, by
cutting off the leaning branches, and by freely pru-
ning the leeward side of the tree.

Moss is a plant produced by poverty and neglect ;
it is very prejudicial to trees, and should be care-
fully removed: this can be readily done, by rubbing
the trees in damp weather with a bone, or the back
of a knife; good cultivation will generally prevent the
growth of moss—white-washing the stem, not only
cleanses the tree of moss, but destroys many kinds of

ORCHARDS. 39

lice very injurious to fruit trees; it is followed by a
cleanliness in the bark after it has been dissolved by
rain, and promotes the health and vigour of the tree
whenever applied. .

oni PRUNING OF

CHAPTER XI.

ON PRUNING OF ORCHARDS.

There is no branch of the management of orchards
less understood, or more unskilfully performed, than
the operation of pruning: a belief of its necessity is so
general, that even the most careless will seldom omit
it—such however, is the want of skill in many of the
operators, that total neglect would be less prejudici-
al, than their performance of it. If judiciously done,
pruning promotes health and early fruitfulness: and
will continue a tree in vigour, long after the common
period of its duration. Nothing has contributed more
to the imperfect knowledge of this operation, than the
wordy and unintelligible systems which have been
published respecting it: in a mere practical system,
it is unnecessary to lay much stress on wood branches
and fruit branches; which, however well understood
by an observing intelligent gardener, can scarcely be
comprehended by the labourer, employed in the busi-

ORCHARDS. 41

ness of pruning an orchard—from the rapidity of ve-
getation, which is generally ascribed to the nature of
our climate, excessive pruning is very apt to generate
an infinite number of suckers from the limbs of apple
trees; which, if suffered to grow, are more injurious to
the production of fruit, than the woody branches
which are removed: our great heat, and dry atmos-
phere, render close pruning less necessary here than
in England, whence we derive most of our instruction
on this point. A good general rule is, never to shorten
the branches, unless to improve the figure of the tree;
and then to take them off at the separation, very
close, so that the wound may heal well & soon: the
branches should shoot as much as possible in mcreas-
ing distances, as they proceed from the common cen-
tre, inclining a little upwards, by which means the
sap will be more evenly impelled, and better distrib-
uted: the ranges should not approach too near to each
other; for the admission of the rays of the sun is neces-
sary to the preduction and perfect maturity of fine flay-
oured fruit—in cutting off a branch, it should be done
as close as possible, never leaving a stump, for the
bark cannot grow over it, and disease in the wood will
inevitably follow. If the wound produced by the se.
paration be very large, cover it with tar or thick paint;
if small, fresh cow dung will be the best plaister: I
have healed very large wounds from the gnawing
of calves, horses and sheep, by a liberal applica-

42 PRUNING OF

tion of this plaister, secured by a bandage of paper

or linen.

When trees are much pruned, they are apt to throw
out numerous 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 num- _
ber. Trees differ much in their form, and require very
different treatment in pruning; it may not be necessa-
ry in our warm climate to trim quite so close as in
England, but great care should be observed to take
off every limb which crosses another, or is likely so to
do at a future time: those whocan conveniently do
it, will find a benefit from forming the heads of their
trees in the nursery, the year before they remove them
—when transplanted, they will thrive more rapidly
from not having been pruned at the time of removal,
which in some measure exhausts and weakens the
tree: I have been latterly in the habit of giving the
principal pruning to my orchards, after they have been
planted out about five or six years ; their growth, with
proper cultivation, is then so vigorous, as to permit any
natural defects in their forms to be corrected with safe-
ty, by free pruning, and forming their branches: the
peculiarity of growth which characterizes each kind
is then visible, and uniformity of shape may be more
easily attamed.

ORCHARDS.

cS)
ive)

' Apple trees should be so formed, as to allow a man
and horse to pass under them in ploughing; this el-
evation of the branches, while it protects them from
cattle, opens the ground to the salutary influence of the
sun, on the crops of grain and grass.

No error is more universal, than an anxiety for ear-
ly productiveness in an orchard; itis generally obtain-
ed at the expense of much eventual protit, and by a
great diminution of the size and vigour of the trees;
believing early fecundity to be injurious to the vigour
and perfection of plants, Lam always attentive to pluck
from the trees these evidences of early maturity, in the
first stages of their existence.

It was a common practice, some years since, to apply
Mr. Forsyth’s celebrated composition to large wounds
produced by pruning: that novelty, like many others,
had its day among us; and has finally lost its popular-
ity, from a general belief of its inefficacy —Mr. Forsyth
at a later period announced, as anew discovery, what
had been long known in this part of our country;
that an application of cow dung and urine, was more
efficacious in healing the wounds of trees than his
plaister, even in the moist climate of England: In
America, our winter frosts decompose it, and our
summer heats dry it up so compleiely, as to render it
useless for the purposes intended.

44 CATERPILLARS.

CHAPTER XII.

OF THE CATERPILLAR.

This is one of the worst enemies to an orchard,
when neglected; but easily destroyed with a lit-
tle attention. In the spring, when the nests are small,
and the insects young and tender; they never venture
abroad in the early part of the day, when the dew is
on the trees, or in bad weather; they may then be ef-
fectually destroyed by crushing them in the nest: this
attention continued for a short time every spring, will
destroy those in existence, and will prevent their in-
crease in future years—if left till grown strong, they
wander from their nests, and cannot be effectually
overcome without great trouble and expense.

EXPERIMENTS. 45

CHAPTER XIII.

EXPERIMENTS ON ORCHARDS, TO ASCER-
TAIN THE BEST MODE OF PLANTING AND
CULTIVATING.

EXXPERIMENT NO. 4.

Tn the fall of 1794, I commenced the plantation of
an orchard, which I continued for two succeeding Au-
tumns—the soil loamy, and naturally pretty strong;
the aspect favourable—the distance fifty feet. Having
no experience, and but little correct information, (for at
that time a young orchard was a novelty in my neigh-
bourhood,) the holes were dug deep and narrow, under
an erroneous belief of this being necessary to support
the trees: The ground was for several years kept in
clover, and part of it being rather stiff, the natural
green grass prevailed so much, as to injure the trees
extremely. The trees grew slowly—many of them
have been taken up, after remaining in a feeble, stunt-

6

46 EXPERIMENTS

ed state, eight, nine, and ten years; and replaced by
others planted in large and shallower holes; the latter
plantations grow much faster than the former. A few
years ago, I began to dig around the trees, circles of
four to six feet in diameter; and the last summer, afier
mowing the first crop, I had five furrows ploughed on
each side the rows, which appears to have improved
them; the whole orchard, of about 340 trees on 19
acres, now looks well, and as I shall cultivate the
ground in corn the following season, 1808, I have
now the most favourable expectations of their contin-
uing to thrive.

This orchard is now (1816) in high order, and is
improving yearly, under the quinquennial rotation of
crops which I have adopted on my farms—neverthe-
less, there is a decided inferiority in a few acres which
were the site of an antient orchard—notwithstanding
the rows of my young orchard occupied the middle
space, and did not approach the roots of the old
trees, which have many years been cut down, and
are now entirely decayed.

EXPERIMENT NO. 2.

In November 1802, I began an orchard adjoining
to No. 4; which, in the two following autumns, I en-

ON ORCHARDS. AT

larged to 293 trees, at 50 feet apart, on 17 acres—
These trees were Jarge and vigorous—I had them
topped when they were planted out; I believe they
were hurt by the operation. From several experi-
ments made with large trees, I would prefer the lop-
ping in the spring, but would recommend at all times
thinning the branches, in preference to shortening
them: many of these trees were injured, by cutting the
annual shoots for the purpose of grafting, being new
and rare varieties; this visibly checked the growth,
and in several instances proved fatal to the trees—the
holes were dug large, and the ground around the trees
was manured highly with stable dung, during the fol-
lowing winter. The field, being in clover, remained
uncultivated for two years—the drought during those
two years killed many of the trees, and the field mice,
which found a comfortable winter shelter under the
manure, killed many more: the orchard did not flour-
ish, in a manner which the goodness of the ground,
and my great care led me to expect; I determined to
plough it thoroughly, and to break in upon my course
of crops, for the purpose of recovering the trees by
cultivation. ‘The event fully answered my wishes; the
trees flourish with uncommon vigour, and at present
exhibit a promising appearance, being completely es-
tablished and out of danger: this orchard is now, 1816,
becoming very productive.

48 EXPERIMENTS

EXPERIMENT NO. 3.

In the fall of 1803, I planted 45 trees in a lot ad-
joining to No. 2, distances 50 feet: the trees were
not so large as the others, but the ground being un-
der constant cultivation, they grew rapidly ; only one
of them died the first season—the drought of the follow-
ing summer, which proved so injurious to their neigh-
bours in the clover ground, did not injure them. It
was my observation on the effect produced by culti-
vation on the growth of these trees, that first led me
to ‘change the mode of treating my young orchards—
this orchard (in 1816) continues to exhibit the com-
parative superiority, which early and constant culti-
vation gave it over the adjoining ones; it is now un-
commonly flourishing aud productive.

EXPERIMENT NO. 4.

In November 1804, I planted 484 trees on 40 acres
of light sandy loam, which had been sown with clover
after manuring with ashes; and had then been two
years without ploughing. The holes were wide, two
spits deep, the lowest spit thrown away, and its place
supplied by compost manure, made principally of sta-
ble dung and river mud, with a portion of lime: about

ON ORCHARDS. 49

a wagon load of this mixture was applied to six trees ;
in some rows it was mixed in the holes with the
earth in planting ; in others it was thrown around the
tree on the surface, after planting: the ground remain-
ed in clover, unploughed, and undug the following
year—the trees put out well the first spring, but the
drought of the succeeding summer prevented their
growth; those which did not perish, were nearly sta-
tionary: I replaced 130 the next fall, since which I
have replanted nearly one third more—for the last
two years I have cultivated the ground with corn, by
which the surviving trees have been restored, and to-
gether with the replanted ones, at present exhibit an
uniform and vigorous appearance, promising, in eye-
ry respect, to be a fine orchard.

In this lot was planted a nursery of young apple
trees; the orchard trees were planted among them, in-
tended to remain there: this part was under constant
cultivation—it contained 16 of the permanent trees,
which were manured as the other part of the orchard.
Not one of these 16 died—all of them have grown
far beyond the others—which effect I attribute to cul-
tivation alone. ‘The above experiment was recorded
in 4807—it is now, in 1816, connected with No. 5,
and exhibits a regular and beautiful orchard of 800
trees on 16 and a half acres, at 30 feet apart: the soil
is light, I therefore planted the trees near, as they

50 EXPERIMENTS

would not in such a soil attain the size that they would

grow to on stronger land.

EXPERIMENT NO. 5.

In November 1805, I planted 344 trees adjoining
to no. 4, at 30 feet apart. The ground had previously
been in corn—the holes were prepared in the same
manner—many of the trees were large, had been trans-
planted a second time into a rich strong soil. I mixed
no stable dung with the compost, which was made of
river mud, ashes, and some lime; this I put round
the trees on the surface, a wagon load to ten trees—
although corn is generally thought an exhausting crop,
I continued it under that culture for three successive
years, except a part, which, during the same time, has
been occupied as a vine and garden patch. These
trees have grown with a vigour which I never saw
equalled: in two years but one has died, and that
has been recently destroyed by the ground mice: the
orchard is at this time allowed to be the handsomest
in the neighbourhood—the constant cultivation, and
the quality of the manure, have in my opinion, united
to produce the flourishing state of these trees—I cannot
discover any difference between the trees transplanted
once and twice, in this or any other of my plantations,
where the sizes were originally the same. In 1815,

ON ORCHARDS, 51

this orchard is becoming productive—the vigorous
growth of the trees retarded their bearing, until this
year.

EXPERIMENT NO. 6.

In November 1805, at the same time with the prece-
ding experiment, No. 5; 1 planted 252 trees adjoining
to No. 3, on a corn fallow, the holes prepared in the
same manner, 50 feet apart. ‘The trees were partly
transplanted twice: I applied stable manure, which
had been hauled out the preceding Spring, in about
the proportion of one load to eight or ten trees ; the
ground had been highly manured with ashes on the
corn, about 250 bushels per acre: it was the next
Spring sown with oats; they grew finely, and the trees
put out well, and for some time flourished; but as the
season was uncommonly dry, the oats by their growth
exhausted the moisture from the earth, which had not
that season been dug around the trees; they withered,
and by the time the oats were ripe, 40 of them had
perished. As soon as the oats were cut, [had the
ground ploughed ; this stopped the further destruction
of the trees—those which had not perished began to
recover, and in the following Autumn, which was very
moist, shot out new and vigorous shoots. ‘The trees
replanted, and the survivors of the original plantation,
were dug twice last season (1807) the ground having

52 EXPERIMENTS

been sown with wheat in 1806, and clover in 1807;
they generally look well, but in no degree comparable
to those planted at the same time in No. 5—the differ-
ence, I ascribe in part to the dung, and the want of
cultivation in the same degree with No. 5, and some-
what to the excessive dressing of ashes in a remarka-
bly dry season—it is now, 1816, very flonrishing and
productive.

EXPERIMENT NO. 7.

In the latter end of October 1806, I planted part of
an orchard adjoining to No. 6, of 210 trees 50 feet
apart, which I completed in December following. The
ground had been planted in corn, and was preparing
for oats, wheat and clover, the same as the adjoining
lot mentioned in No. 6, and pretty much in the same
order: the trees were manured also with stable dung,
hauled out the preceding spring, and applied in the
proportion of a load to eight or ten trees. In March
1807, the ground was sown with oats; the trees were
all dug in May; those planted in December all grew
well, but not equal to those growing in corn ground,
whilst of those planted in October, a large number |
perished; many never put out, which I ascribe to their
being taken up before the fall growth was finished—
this was particularly observable in the Hewes’s Crabs

ON ORCHARDS. 53

and Campfields, which grow later in Autumn than
most other apple trees. Some kinds viz. the Holland
pippin and American nonpareils, did not suffer at
all—the Jersey greenings, were among those which
suffered most. The comparative inferiority of stable
dung asa manure for apple trees, was very visible in
this plantation.

In 1816, this orchard has grown very finely: the
trees are large, and have borne abundantly for the first
time; which has arisen from the great vigour of their
growth, retarding the fruitfulness of the trees, until
they had attained to a considerable size.

EXPERIMENT NO. 8.

In the end of October 1806, the same day with
the preceding experiment, 1 planted at about fifty feet
apart, 180 apple trees, on a lot ploughed the preceding
spring, but net sowed, adjoining to Nos. 2 and 3. The
holes were dug, and the ground manured after plant-
ing with stable dung, in the same manner as No. 7—
the soil much lighter: in the Spring of 1807, the field
was manured with ashes and planted in corn—forty
of the trees had been brought from a distant nursery,
of which the soil was so stiff, that many of the roots
were much injured, and all of them shortened by dig-

7

54 EXPERIMENTS,

ging, or rather grubbing them, to such a degree, that I
had much doubt of their succeeding in the light soil
in which I planted them. Notwithstanding these ob-
stacles to their success both from situation and season,
the trees have generally grown well, except those
which have been destroyed by the mice: the cultiva-
tion with corn is the circumstance to which I attribute
their success—the difference between dung and the
compost of mud &c. is also very discoverable in this

experiment. |

EXPERIMENT NO. 9.

In November 1807, I planted 483 trees at 35 feet
apart, on a light sandy soil—the holes dug as usual,
2 spits deep, four feet wide, the lower spit thrown a-
way. ‘To all the trees when planted, mud was ap-
plied in great quantity, either in its simple state, or
mixed with dung, ashes, or lime in compost: In the
course of the following winter, and at other times
since, several loads of mud. have been hauled to each
tree—the effect has been in proportion to the quanti-
_ ty used, and the orchard now, in 1816, exhibits the
most satisfactory evidence of the efficacy of mud on
sandy land. The Winesaps and English Stires in
this orchard, can hardly be surpassed for vigour of
growth, or beauty of form—the former already bear
most abundantly, although but nine years old.

ON ORCHARDS, 55

Experiment no- 40.

On the ist, of December, 1808, I planted 475 trees
at 30 feet apart, on 10 acres of light sandy loam; in
some paris, the land was hilly, and the sand actually
blowing; I covered the soil with three hundred loads
of mud per acre—the trees were planted in large holes,
filled up with surface earth, and covered with mud—I
have never had a more thrifty, handsome, or success-
ful plantation. On the summit of the hill, there were
five rows of Winesaps, containing 93 trees; not one of
which has ever died in eight years—they have borne
well for the two last years. On this ground I have
put ashes and stable manure, and have raised pretty
good crops of wheat and clover : the situation is fine for
an orchard, exposed to the South and East; and from
the present appearance, it promises to equal my plan-
tations on much stronger soils—it is probable however,
that when the roots strike into the lower strata of earth,
the difference of vigour and size will be perceptible,
in favour of the orchards growing on richer and deeper

soils.

JEEXPERIMENT No. 11.

November 41st, 1840, I planted 302 trees on 14 acres

56 . EXPERIMENTS

of ground, at 30 feet apart; the site of an old orchard
of 120 trees of indifferent summer fruit, planted at 60
feet distance. I wished to make an experiment, to try
the fitness of the scite of an old orchard for a new
plantation of apple-trees. In some instances, the young
trees came near the stumps of the old trees—I dug
out the old earth and filled the holes, which were deep
and wide, with surface earth and mud—lI have since
hauled mud round the trees, and over the whole sur-
face, probably two hundred loads per acre; the orchard
thrives well, but not equal to the adjoining lots, parts
of which were planted the same season. From the
result of part of my experiment number one, and from
this confirmation of that result, I am satisfied with the
soundness of the prevailing opinion, against the sites
of old orchards for new plantations. Some parts of
this orchard have a soil of considerable richness: the
greater part is planted with Hewes’s crab, unquestion-
ably the hardiest, and one of the most vigorous of our
native apples—nevertheless, the contrast with or-
chards on both sides of it, is so striking, as to demon-
strate the comparative unfitness of the soil for the pur-
poses of a new plantation.

This remark however ought not to be applied to
the spots where young trees, or those even of middling
age, have grown—in filling up vacancies in growing
orchards, the deterioration of soil produced by the

ON ORCHARDS: oa

growth of a tree for fifteen or twenty years, cannot be
sufficient to injure one replanted in the same spot—on
the contrary, the digging deep, and manuring the earth
for the first tree, often renders the spot more eligible
for a second, or third.

The preceding experiments were undertaken with
a view to ascertain the best mode of planting and cul-
tivating orchards. If my judgment does not deceive
me, I think they will be found satisfactorily to prove
the utility of cultivation to the promotion of the growth
of an orchard ; that by the aid of good cultivation, and
the application of proper manures, orchards will
flourish in any soil sufficiently dry; and that what is
usually denominated the quinquennial rotation of
crops, and is now practised almost universally by good
farmers in the middle states affords a degree of cul-
tivation, sufficient to ensure the due degree of vigour
and productiveness to apple trees.

58 MANAGEMENT

CHAPTER XIV.

ON THE PROPERTIES AND MANAGEMENT
OF CIDER.

This is unquestionably, the most difficult branch
of the business of an Orchardist; and that on which
the success of his plans must chiefly depend. It in-
volves some principles of chymical science, not easily
comprehended or explained by men of common educa-
tion, yet necessary to be known to every cultivator of
orchards, who aims at any degree of perfection, in the.
selection of his fruits, or the management of his liquor.
In the explanation which I shall attempt of these rules
of the art of cider making, with their principles and
details, I shall avail myself of the opinions, and some-
times of the language, of men of high reputation and
great skill, in preference to any exposition of what
might be offered as the result of my own practice and
experience. Those respectable writers, have been my
instructors.in What may be properly denominated the

OF CIDER. 59

mysteries of the art; I can therefore confidently re-
commend to others their rules of practice, as tested
and confirmed by my own experience.

The properties of a cider and table apple are very
different, although sometimes combined in the same
apple: toughness, dryness, a fibrous flesh, and astrin-
gency, are all good properties in a cider apple—yellow
flesh indicates richness and strength—the heavier the
must, the stronger the cider—in the Vandervere ap-
ple, the must is eleven penny weight in the pint heavier
than rain water—in the Coopers russeting, the hea-
viest must we know of, it is twenty four penny weight
in the pint heavier. All cider apples should ripen as
late as the first of November, and not later, to prevent
the expense of housing—if it be necessary to house
them, it will be of great importance that they possess
the property of keeping without rotting. The merit
of cider, depends much on the proper separation of
the fruits—those whose rinds and pulp are tinged with
green, are inferior to those tinged with yellow, and
should not be mixed together,

~

Apples which fall fully ripe, make better cider
than those which are shaken—they should all be kept
till perfectly mellow : the strength and flavour of cider
are increased, by keeping the fruit under cover before
it is ground; but unless exposed to a current of air,

6D MANAGEMENT

and spread thin, it will contract an unpleasant smell
which will affect the taste of the cider—much water
is absorbed in wet weather—as the fruit becomes
mellow, the juice will be higher flavoured, but will
lessen in quantity. The flavour is supposed to in-
crease, as long as the fruit continues to acquire a deep-
er shade of yellow, without decaying—all decayed
fruit should be carefully picked out before grinding:
apples not ripe at the same time, should never be mix
ed: but three kinds, one of which possesses flavour,
another richness, and a third astringency, may possi-
bly be found to improve each other: the finest liquor
I ever have seen, was made from the crab, with a
a small portion of the Harrison apple of Newark, and
the Winesap of West-Jersey. The practice of mixing
different varieties may often be found eligible, for it
will be more easy to find the requisite quantity of
richness and flavour in two kinds of fruit, than in one;
it is a fact generally understood, that ciders from mix-
ed fruits, are found to succeed with greater certainty,
than those made from one kind—although this prac-
tice would deprive the dealer of certainty in the qual-
ity of his liquor, and ought not therefore to be recom-
mended for general adoption, yet it is worthy the at-
tention, of an admirer of fine liquor, when providing
for his own consumption.

The fruit, in grinding, should be reduced as nearly

OF CIDER. 61

as possible to an uniform mass—the advantage which
cider receives from the perfect grinding of the rind
and seed are well known, but not so well understood.
By the mechanical operation of the nuts, the various
fluids which occupy the vessels of the fruit, are min-
gled with the juices of the rind and seeds, and with
the macerated substance of the cells themselves.

If the juice of an apple be extracted without bruis-
ing the fruit, it will be found thin and defective in rich-
ness, compared to the juice of the same apple, extract-
ed after it has been some time exposed in a bruised
state, to the influence of the air and light; it then be-
comes deeply tinged, less fluid, and very rich: in the
former state, it apparently contained but little sugar;
in the latter, a great quantity; much of which has
probably been generated since the fruit became brul-
sed ; though it may be difficult to explain satisfac-
torily, the means by which this effect was produced.
The component parts of sugar are known to be vital
air, inflammable air, and charcoal; the two latter sub-
stances are evidently component parts of the apple ;
and it is probable, that during the process of grinding,
they may absorb and combine with a portion of the
vital air of the atmosphere: In the operation of
grinding slowly, the liquor acquires good qualities
that it did not before possess.

8

62 MANAGEMENT

In making cider from almost every fine apple, the
liquor becomes more saccharine and improved, by the
pomace remaining twenty four hours in the vat, pre-
vious to being pressed; to this the must of the
Hewes’s crab is an exception; it always losing part
of its delicacy and disposition to become fine, if not
immediately separated from the pulp.

It isa generally received opinion, that the middle
running of a pressing makes the finest liquor; the first
third will be found to contain most saccharine particles
and less purity, requiring more fermentation ; in the
last running, there will be greater purity, but the sac-
charine part will be considerably diminished ; the mid-
dle running will be found to combine strength and
purity in the highest degree.

The fermentation of liquors has been divided inte
three stages; the vinous, the acetous, and the putre-
factive: the first takes place only in bodies containing
a considerable portion of sugar, and is always atten-
ded with the decomposition of that substance: the
liquor gradually loses its sweetness, and acquires an
intoxicating quality; and by distillation yields a grea-
ter, or less quantity of ardent spirit, according to the
quantity of sugar and the skill of the distiller. When
this fermentation proceeds too rapidly, it is sometimes
confounded with the acetous; but the product of that

OF CIDER, 63

is entirely different—when ever the fermentation,
though purely vinous, becomes violent, it tends to in-
jure the strength of the cider, by carrying off a part of
the ardent spirit with the disengaged air—the acetous
fermentation follows the vinous; sometimes, when the
liquor is in small quantity, and exposes a large sur-
face to the air, it will precede it—in this, the vital air
is absorbed from the atmosphere, and the vegetable
acid, ardent spirit, and sugar, if any remain, are alike
converted into vinegar.

In the putrefactive process which succeeds the acet-
ous, the vinegar loses its acidity, becomes foul and
viscid, and emits air of an offensive smell; an earthy
sediment subsides, and the remaining liquid is little
but water.

As sugar is the only component part of the apple.
which produces ardent spirit, it might thence be in-
ferred, that the strongest cider would be afforded by
the sweetest fruits: the juice of these sometimes, when
the flesh is not highly tinged with yellow, is deficient,
in what is termed “body” in liquors; and is frequent-
ly apt to pass from the saccharine to the acetous state.
In the opinion of some skilful managers, much of the
strength of cider is derived from the skin and seeds,
hence arises their attention to grind them thoroughly.
The strongest ciders are made from fruits which pos-
sess some degree of astringency.

64 ' MANAGEMENT

The time which will elapse before the vinous fer-
mentation commences, is very uncertain—in warm
weather, and in cider made from weak or immature
fruit, it commences in a few hours—but if the fruit is
ripe, and the weather cold, it will be delayed for a
week, and sometimes for a month: the fermentation
of the exquisite crab cider, blended with the Harrison
and Winesap, of which 1 have in another place made
mention, was never farther apparent, than in the swel-
ling of the liquor out of the bung-hole, without any
sensible effervescence—and even that did not take
place till near the Spring, although the cider was ina
tight cellar, secured by glazed windows. In general,
the fermentation is delayed in proportion to the clear-
ness and strength of the cider.

Tn the commencement of fermentaton, the dimen-
sions of the liquor are enlarged, intestine motion is ob-
servable in the cask, and bubbles of fixed air rise and
break on the surface : ifthe casks are placed inthe open
air, or in cool well ventilated cellars, the fermentation
will proceed moderately, and will gradually subside,
as the proper degree of it has been attained, accord-
ing to the purity and strength of the liquor. Two
modes of conducting the fermentation are practised ;
the first is with large vessels open at the top, to per-
mit the feculent particles of the pomace to be visible
as they rise to the surface, and form a skum—when

OF CIDER. 65

the liquor has sufficiently fermented, this skum begins
to crack ; the fissures are at first small, but soon en-
large, and open to view the fermenting liquor oozing
through them— the critical moment is to be seized as
this skum begins to crack, and before it begins to
subside, which will, if permitted, destroy the purity of
the liquor. At the time when the openings are first
perceived, the cider may be drawn off in a pure state,
free from any mixture with the skum above, or the
heavier particles which sink to the bottom: it will be
obvious, that this process can be conducted only on
a small scale ; is attended with expense, and requires a
close and minute attention, which few can conveniently
devote to it—it is therefore not much used, but in the
manufacture of the finer liquors, by very nice mana-
gers, on a very limited scale. The other mode is that,
which is universally practised.

The cider is placed in casks with the bungs out-—
either in cellars or in the open air. As the fermen-
tatidl proceeds, the pomace issues from the bung-
hole—once or twice a day, the casks are filled from
_ an ullage of the same liquor, which should be kept
bunged to prevent an excess of fermentation: in one,
two, or three weeks; according to the purity and
strength of the cider, and the coolness of the season
and situation, the process of fermentation will be com-
pleted, sufficiently to permit the casks to be closed;

66 MANAGEMENT

which must be done gradually, by first putting in the
bung loosely; then, as the fermentation subsides, dri-
ving it in tight, leaving loose the vent spill, which, in
a day or two may be also driven in tight; the liquor
must then settle for a fortnight, previous to its being
racked off in clear weather. In the second mode of
managing the process of fermentation, less judgment
is requisite to conduct it safely—the time of closing
the bung and checking the fermentation, can be pretty
well ascertained by the state of the froth, or cream,
discharged from the bung-hole ; when that is perfectly
pure, there can be little danger in stopping the cask---
the less fermentation takes place, the sweeter will be
the liquor; a little experience will soon give the re-
quisite skill to any attentive manager in this opera-
tion.

Ifa cask be placed ina situation where there is little
change of temperature, the fermentation will generally
proceed, until the whole of the saccharine part 1s de-
composed, and the liquor becomes rough and al-
atable—but as ciders which contain a large portion of
sweetness are most valuable, much attention is em-
ployed to prevent an excess of fermentation : this is
usually done by placing the casks in the open air,
which is the most effectual method ; or in sheds through
which there is a free current of air; and by drawing
off the liquor from one cask to another, .

OF CIDER. 67

By these means the liquor is kept cool, and its de-
composition, in consequence, retarded—but the effect
of racking off, unless the liquor be bright, does not
seem so well ascertained. It is generally done with a
view tocool it; but heat is rarely or never disengaged
in the fermentation of cider—and the air through
which it passes when the operation is performed, is
usually warmer than the body it is supposed to cool :
some degree of cold will, no doubt, be produced by
evaporation, but never sufficient to produce the total
cessation of fermentation, which takes place after the
liquor has been drawn off from one cask to another. It
no doubt gives out something, and may receive some-
thing from the atmospherick air, with which it can
never have been properly in contact, having always
been covered with a stratum of fixed air—this may at
any time be proved, by holding a lighted candle close
to its surface, where it will be immediately extin-
guished.

The process of fermentation, if the weather be cool
and settled, will generally be completed in a few
days; and the liquor will then separate from its impu-
rities. Whatever is specifically lighter, will rise to
its surface; whilst the heavier lees will sink to the
bottom, leaving the intermediate liquor clear and
bright: this must instantly be drawn off, and not be
suffered on any account to mingle with its lees; for

43 MANAGEMENT

these possess much the same properties as yeast, and
would inevitably bring on a second fermentation: the
best criterion by which to judge of the proper time to
rack off, will be the brightness of the liquor—this is
always attended with external marks, by which the
— cider-maker can judge—the discharge of fixed air,
which always attends the progress of fermentation,
has entirely ceased ; and a thick crust, formed of frag-
ments of the reduced pulp, raised by the buoyant air
it contains, has collected on the surface. ‘The clear
liquor being drawn off into another cask, the lees may
be put into small bags (such as are used for jellies )
to filtrate, and will become bright—it may then be
returned to the cask, in which it will have the effect of
preventing a second fermentation—it seems to under-
go a considerable change in the progress of filtration ;
its colour becomes deep, its taste harsh and flat—and
it has a strong tendency to become acetous—should it
become acctous, it must not on any account be put
into the cask. If the cider, after being racked off, re-
main bright and quiet, nothing more need be done to
it till the succeeding Spring ; but if a scum collect on
the surface, it must be again racked; as this, if suffer-
ed to sink, would be injurious: if a disposition to fer-
ment continue, it will be necessary to rack off again,
whenever a hissing noise is heard. ‘The strength of
cider is much reduced by frequent racking; in part,
because a larger portion of sugar remains unchanged,

——=——~*

j OF CIDER. 69
which adds to the sweetness at the expense of the other
qualities; and probably because a portion of ardent
spirit escapes, whilst the liquor presents so large a
surface to the air. The juice of those fruits which pro-
duce very strong cider, often remains muddy through
the whole winter, and attention must be paid to pre-
vent an excess of fermentation—the casks into which
liquor is put, whenever racked off, should be made
perfectly clean by scalding, with about one pailful of
boiling water, and about one pint of fresh unslacked
lime, in each barrel, or in that proportion for a large
cask, taking care to keep the bung in while the lime
is slacking, which will effectually destroy any acidity
or must in the cask: To prevent danger from bursting,
air may be occasionally given by the vent—the cask
must be rinced out carefully, after the lime and hot
water have been in one hour. ‘The excess or the re-
newal of fermentation, is very much prevented by the
operation of stumming with brimstone, into which,
while in a melted state, strips of rag about six inches
long are dipped, then fixed to a hook on a long bung,
and burnt in the cask with a few gallons of cider tight-
ly bunged up; the cask is then shaken well, to incor-
porate the fumes with the liquor, before it be opened
to receive the cider which is racking off.

About the end of February, or beginning of March,
in fair weather, the cider should be again racked off.
9

70 “MANAGE MENT

If not spontaneously fine—it must be cleared by the
aid of Isinglass, about one ounce to half an ounce per
barrel, according to the clearness and strength of the
cider: all artificial fining somewhat diminishes the
strength and richness of cider, as I have fully proved
by various experiments—still the cider must be per-
fectly fine previous to bottling, otherwise it will break
the bottles, and, without great care in decanting will
be unfit to drink: indeed I do not recollect to have
ever seen any very delicate bottled cider, that had not
been perfectly fine previous to bottling, either spon-
taneously or artificially, except in the case of Crab
cider, which from the singular organization of the ap-
ple, and from the natural tenuity and clearness of the
liquor, never can have any considerable portion of
feculence to be discharged by fermentation, or separa-
ted by fining.

Cider made from good fruit, and properly manufac-
tured may, if put up in casks after careful racking, be
kept over the summer in deep dark cellars or vaults.
In the practice of England, it is almost universally
kept over the first season ; in America but seldom ;
and that only in ciders of great purity and strong bo.
dy, in vaults or lower cellars; such as are frequently
constructed in large cities, but never, that I have seen,
out of them.

OF CIDER. rst

The bottling of cider is usually done in the month
of March and April, before the blossom fermentation
takes place; or, inciders spontaneously clear, it may
be delayed till after this period of fermentation, and be
performed late in May ; but never during the season
of blossoming—for the finest ciders are then some-
~ what affected in clearness, and all will have a tenden-
cy more or less, to break the bottles.

Great care should be observed in making the bot-
tles perfectly clean—free from oil, from tartar precipi-
tated by wine, or any kind of matter incrusted on the
sides, which frequently resists washing with wa-
ter, and will remain until decomposed by the acidi-
ty of the cider—the bottles should be carefully clear-
ed of remnants of cork, which always injure the taste

of the cider.

Cider should remain twenty four hours in the bot-
tle before it is corked ; it requires some time to take
the bottle when thus treated, but finally is a better li-
quor, and less dangerous to the bottles; about an inch
of vacant space should be left in the neck of the bottle
below the cork, when placed on its bottom, which
should be always done during the first season—the
bottles may then be placed on their sides with safety.
Wiring with brass or copper wire, is a correct prac-
tice, when cider is to be kept a length of time; in

72 MANAGEMENT

liquors intended to be preserved for some years, and
in those of great vinous flavour, and delicacy of
taste: with this management, I have cider of 1810, the
mixture of Crab and Harrison and Winesap, be-
fore spoken of, which annually improves like the finest

wines.

Bottled cider should be kept in the coolest cellar
in the house: if the light can be excluded by shutters,
it will be a great additional protection against the
heat of our summers—the bottles should never touch,
for the concussion which usually attends severe strokes
of thunder in our climate, frequently will crack them
when in contact with each other. ‘The best situation
for them, is on a brick or earthen cellar floor, with
clean dry sand up to their necks; to exclude the air
and prevent their jarring. No pains should be spared
to procure good corks, but they should not be im-
mersed in hot water, as is frequently done—this pro-
duces a temporary pliability and softness in the cork,
which lessens the labour of corking; but it invariably
is followed by a contraction and shrinking of the cork,
which proves injurious eventually to the cider. With
every possible attention to the management of cider,
it will require the strongest bottles to withstand its
disposition to fly in our warm climate—with strong
bottles, and careful attention to the foregoing rules,
the breakage will seldom exceed three per cent the
first summer; after which there is but little risk.

OL CIDER. 73

When cider has become harsh by excess of fer-
mentation, the addition of a small quantity of bruised
wheat, toasted bread, or other farinacious substances,
will much diminish its disposition to grow sour. .

It has been discovered by medical gentlemen of em-
inence in England, and is stated by Mr. Knight with
many other interesting facts and opinions, for which
T acknowledge myself indebted to him, that strong
astringent ciders have been found to produce nearly
the same effect in cases of putrid fever, as Port wine;
the tanning principle which abounds in both liquors,
and is said not to be found in the Peruvian bark, is
probably the agent; and this in cider, might by a pro-
per choice of fruits, be increased to almost any extent. _
A. friend of mine, a son of an eminent physician in
this State, informed me, that his father was accustomed
to the use of fine bottled cider in this way among his
patients ; and I perfectly recollect, to have preduced
an entire cure of the fever and ague, in a delicate
young lady of thirteen or fourteen years old, who felt
confidence in the remedy from the recommendation of
a respectable friend, and applied to me for a bottle of
crab cider, which she drank on the approach of the
paroxysm about five o’clock in the afternoon, and
immediately fell into a sleep, from which she awoke
next morning perfectly cured.

74 CONCENTRATION

CHAPTER XV.

OF THE CONCENTRATION OF CIDER BY
FROST.

in the elements of agricultural chymistry written
by Sir H. Davy, there is a table of the proportions
of alcohol in the various kinds of liquors—-among others,
it is stated, that rum contains 53. 68 per cent, being the
strongest, and brown stout 6. 80 being the weakest of
the enumerated kinds—Madeira wine is rated at 19. 34 .
to 24. 92, cider and perry at 9. 87. If by freezing cider,
ahd separating the concentrated liquor from the aque-
cus parts, you can double its strength, you will obtain a
wholesome, high flavoured, mild liquor of the strength
of Madeira wine. ‘This experiment I made satisfactor-
ily the last winter; I racked off two hogsheads of good
sound well flavoured cider, into two other hogsheads,
containing about eighty gallons each—these I exposed
with the bungs out, to the severest cold of January, on
the north side ofa building; (it is necessary that the

BY FROSTY. te

casks should be only part full to prevent their burs-
ting) after a fortnight’s exposure to unremitted cold, 1
found the cider surrounded by a mass of ice of moder-
ate hardness—this I perforated at the end near to the
bottom and drew out the concentrated liquor, about a
barrel from each hogshead; the residuum, when dissol-
ved on the return of mild weather, was so vapid and
weak, that my workmen would not accept it as a pres-
ent for the use of their families, it was thrown away ;
one barrel of the liquor thus obtained, I mixed with
other ciders to strengthen them for family use in the
summer, the other, after fining, I bottled; and can truly
say that it is an excellent, vinous, strong, pure liquor ;
free from any spiritous taste; of twice the ordinary
strength of good cider, and promises with age to im-
prove to a high degree of strength and perfection.

76 MANAGEMENT

CHAPTER XVI.

ON THE NATURE AND MANAGEMENT OF
CRAB CIDER.

The apple called the Hewes’s Virginia crab, dif-
fers so much from all others, that the liquor extracted
from it requires a system of management adapted to
the peculiar qualities of the fruit. On the nicety of
this management, much of its excellence depends ; for
manufactured as other fine ciders usually are, it will
not possess that delicacy of flavour, or that singular
brightness and lightness of colour, which are consid-

ered as peculiarly characteristick of this liquor.

In dry seasons, and on light or uncultivated soils,
the apples are apt to fall too early; they are not how-
ever very liable to rot; in more favourable soils, and
in good seasons, they hang from the first to the last of
October: about the middle of the month we begin to
gather them—from the small size of the fruit, this is

OF CRAB CIDER. 7

a troublesome and expensive operation, which must
be performed only in dry weather, or when the dew is
off the ground: they are laid dry on the floor of the ci-
der house, or other building, not more than one foot
thick, to permit them to ripen and evaporate the watery
particles; exposed as much as possible to a current
of air, but secured from rain: after lying two weeks,
they are picked over carefully, throwing aside every
rotten or specked apple—if the green are separated
from the ripe fruit, the trouble will be amply repaid
by the increased flavour of the cider—they are then
ground as closely as possible, for such is the tough-
ness of the flesh, that no degree of grinding will de-
stroy its fibrous and spongy nature. The pomace
must not be suffered to lie in the vats; for cider so
treated, will acquire a high colour, and an increased
disposition to ferment, and will be also more difficult
to fine: it is to be placed immediately on the press, in
a frame or crib, constructed in the following manner:
Three pieces of tough white-oak on each side, are
connected together by tenons and mortices, so as to
form a hollow square of five by four feet in the clear:
on these cross pieces, are nailed white-oak slats, three
feet long, one inch and a half wide, and half an inch
thick, which stand upright when the crib is fixed on
the press; the mortices are riveted, with iron bands,
and the tenons secured by iron pins three quarters of

an inch thick, to resist the pressure of the beam: In
40

TS MANAGEMENT

this crib no straw is necessary, the pomace being suf-
ficiently fibrous and tough to prevent its passage
through the slats, with the severest pressure; the juice
is white, and clear as spirit from a still, without any
mixture of pulp—it passes through the finest flannel
without clogging; its extreme purity will admit of its
being transported toa great distance, before the com-
mencement of the fermentation. After the juice has
been expressed from the pomace, it is usual to throw
back the pomace into the vat, to make water cider of
a superior quality ; for itis more difficult to press this
pomace clean than that of other apples—a better mode
of managing it, which I practice, is, to grind up other
fine cider apples, and with them make a cheese with
straw in the usual way, mixed with the spongy pomace
of the Crab, making a high flavoured sprightly liquor,
requiring but little fermentation, and easily fined. The
pure Crab is placed to ferment in a cellar: if well
made, it throws out nothing but white froth, requiring
less fermentation than any other cider—if it ferments
kindly, the cask may be closed in a few days, and in
about a fortnight, after the fermentation has subsided,
it may be racked off in clear weather, and closed up
till about the end of February, when it must be again
racked, and if not spontaneously bright, must be made
so by the aid of Isinglass, in the proportion of one
ounce to a hogshead—in about eight or ten days, ac-
cording to the clearness of the weather, it must be

OF CRAB CIDER. 79

again racked, and et till the proper season for
bottling.

When Crab cider fines spontaneously, it is a much
more highly flavoured liquor than when fined by any
artificial mode; every kind of fining seems to destroy
some portion of the richness and exquisite flavour of
this liquor : in every instance within my recollection,
T have found artificial fining injurious to the richness
and flavour of this cider. In its natural state, the
spontaneous fermentation of Crab cider well manufac-
tured, is never violent; but when fined by isinglass,
or the whites of eggs, [ have generally perceived it
affected by a degree of fermentation difficult to check
without racking, which is often very injurious to the

flavour of the cider.

I have now in bottles Crab cider made in 1810,
which never underwent a greater degree of fermenta-
tion than was sufficient to raise it out of the bung-hole,
by the enlarged volume of the liquor, and spontaneous-
ly fined itself after only one racking; which exceeds
in vinous flavour, and in brightness, any cider I have
seen—I have this year tasted Crab cider, manufactu-
red by a respectable dealer in cider in my neighbour-
hood, never artificially fined, but bottled late in May;
with a small portion of cloudiness, caused by what is
usually called the blossom fermentation, which per-~

80 - MANAGEMENT &.

fectly subsided in the bottle, exceeding in flavour in
the opinion of good judges, any liquor artificially fined,
within their recollection.

It may be laid down as a general rule, that the less
crab cider is racked, the higher is its flavour. It seems
probable, that the liquor is improved by having some-
thing to feed on—the cider of the highest character,
throws up bubbles of fixed air like the still cham-
pagne wine: that life or briskness, so much admired
by many people in this cider, is really a defect; when
existing in a great degree, itis an invariable evidence
that the cider has undergone too great a degree of
fermentation. Of all ciders known in our country, the
crab is the most economical in regard to bottles—if
fine, and suffered to stand twenty-four hours in the
bottle before it is corked, it will break but few bot-
tles—when packed in loam, and the corks secured by
the top of the box, it may be safely exported to the
most distant parts of the world, and is becoming a
valuable article of foreign commerce.

PERRY, a1

CHAPTER XVII.

Sa ++ Oe

PERRY.

In the manufacture of Perry, the same rules are
adopted as in making cider; except, that it is not usual
to permit the pulp to remain long before pressing; it
should be done immediately after grinding. Perry
does not become so clear and bright as cider—it must
be racked off when moderately clear: and must if ne-
cessary, be fined by isinglass.

ad \ FINING

CHAPTER XVIII.

ON FINING CIDER.

When fining is wanted for good cider, Isinglass is
the best: it is composed of innumerable fibres, which
being dispersed over the liquor, attach themselves to,
and carry down its impurities. It should for this pur-
pose, be reduced to small fragments by pounding in
a mortar, and afterwards be steeped in a quantity of the
cider to be fined, sufficient to produce its greatest de-
gree of expansion—in this state it must be mixed with
a few gallons more of the liquor, and be stirred till it is
diffused and suspended in it; it is then to be poured into
the cask, and incorporated with the whole by contin-
ued agitation, for the space of two hours: one and a
half, or two ounces, calculated at about five staples to
the ounce, are sufficient for a hogshead of 110 gallons.
The operation of Isinglass is somewhat chymical as
well as mechanical: it combines with, and carries
down the tanning principle, hence, in the process of

CIDER. 83

fining, the liquor loses a large portion of its astringen-
cy; Isinglass is more easily diffused through the liquor
by being boiled; but by this it is dissolved, and its
organization, on which its powers of fining depend,
is totally destroyed: the excessive brightness it pro-
duces, is agreeable to the eye, but the liquor in my
opinion, from repeated experiments, more especially
in the cider from the Hewes’s Crab, always becomes
more thin and acid by the operation.

Where Isinglass cannot be had, the whites of eggs
are an excellent substitute: many nice managers a-
mong the opulent agriculturists of this and the neigh-
bouring states, use them for the table liquors bottled
at home; by some accurate and scientifick men they
are preferred to Isinglass, as less apt to produce hard-
ness in the liquor: the quantity required for a hogs-
head, are the shells and whites of three dozen eggs;
the shells pounded in a mortar, and then stirred with
the eggs in a few gallons of the liquor, to diffuse
them well before they are poured into the cask, when
the whole mass must be agitated for an hour or two,
as is directed in the use of Isinglass.

Whether Isinglass or whites of eggs are used, [
would reccommend as a still better mode than the a-
bove, that the fining when diffused through a few
gallons of liquor be poured into the empty cask, the

34 FINING CIDER

liquor to be then racked off and poured on the fining;
this mixes it well with the whole mass without the

necessity of stirring.

Mr. Joseph Cooper of Gloucester County N. Jer-
sey, recommends the jelly from Cows feet as a good
fining—that from one bullock, warmed and mixed
with cider, fined two hogsheads—he strained it before
mixing it; racked off the cider in ten days—he thought
it improved the flavour of the liquor.

BUILDINGS &c. 85

CHAPTER XIX.

Et 4S

OF THE BUILDINGS AND MACHINERY CON.
NECTED WITH A CIDER ESTABLISHMENT.

The heat of the American climate during a great
part of the autumnal months, renders it extremely
difficult to prevent an excess of fermentation, destruc-
tive of the sweetness and flavour of cider made from
our driest and richest fruits—hence the necessity of
selecting for fine cider, such apples as ripen late.
These generally require to be housed, to protect them
from rain and frost, and to give them the requisite
degree of maturity: to a limited extent of orcharding,
the ordinary out-buildings of a farm will supply the
place of more convenient structures—in a large estab-
lishment, the increased excellence of the liquor, and
economy of labour, will amply repay the cost of a
cider house. A building of 45 by 33 feet, will contain
the mill and press on the lower floor, and will hold
in the upper story, pase ‘genie to make twenty

86 BUILDINGS ®.

hogsheads of cider, without being laid so thick as to
endanger their rotting, in a draft of air, through a door
ateach end of the loft: an opening in the floor over
the hopper will permit the passage of the apples to
the mill. The operation of cider making, may thus
be conducted without interruption from the weather,
and be continued with the aid of a close stove and
glazed windows, through the severity of our early
winters, when it would be impracticable to conduct it
in the open air.

A most valuable addition to the cider house, but
rarely adopted, is a cellar under the building to con-
tain the cider casks ; communicating by a hose with
the press, forthe conveyance of the cider without labour
or waste—in such a building, the floor of the cider
room must be of plank, on strong joists and sleepers,
resting on brick pillars in the cellar, to support the
weight of the mill, press and horse. With glazed
windows, such a cellar may be preserved in a proper
temperature in winter, and by the aid of shutters may
be kept cool in the hottest summer weather, for the
preservation of cider in casks, through the season.

The construction of cider works varies much in the
several districts of this state—the common form of the
mill is with two nuts standing perpendicularly, with
a long sweep for the horse, fixed to the axis of

BUILDINGS &c. 87

one of them—it may be so formed as to take the apple
from the hopper and break it on the end plank of the
frame of the mill, and then convey the broken parts
to the other nut, so as to effect a double grinding by
the two nuts; this is an improvement on the mills in
common use. ‘I'he nuts are usually made of the
toughest White-oak; black Walnut will be found
equally solid, and less liable to crack and split.

The nuts are generally fluted ; sometimes a plain
cylinder; and in others, with the addition of an iron
hoop running round the cylinder ina spiral direction,
to cut the apples: in the larger establishments con-
nected with distilleries, the nuts are sometimes fixed
horizontally, and worked by a large wheel operating
on a smaller cog wheel attached to the axis of one of
the nuts, performing several revolutions of the nats
with one revolution of the horse; which saves both
time and labour.

~ Within a few years past, nuts of cast iron in the
mills, constructed on the simple principle formerly in
use, and both nuts and wheels in the modern improve-

ments in the more complicated form, have been intro-
duced into use in this State; and are gaining ground

very rapidly in publick estimation. Strong objections
exist in the minds of many of our farmers against
' them, founded ona belief that the liquor made by them

88 4 BUILDINGS &e.

is affected by the acid of the cider operating on the
metal, producing a dark shade in the colour: having
used them for seven years past, I can confidently as-
sert, that with such attention to washing the nuts, as
is indispensible to cleanliness in the making of fine
cider with wooden nuts of any quality or construc-
tion, this apprehension will be found groundless: the
cider made from the Hewes’s Crab, is of all fruit li-
quors the purest, the thinnest, and most proper for the
detection of such a property in the iron nuts—if pro-
perly made, no such effect willever be perceptible.
An effect arising from the extreme negligence and
disgusting filth observable in many instances in the
manufacture of cider, is not a fair argument against the
economy, the durability, and the capacity of iron nuts
for thoroughly grinding the skins and seeds of the ap-
ple, without any tinge from the iron when conducted
with due attention to cleanliness; which advantages
are universally ascribed to the iron nuts. *

Connected with the mill, there is in all large cider
works a framed vat, capable of holding sufficient pom-
ace for a large cheese of four or five hogsheads: the
pomace of all our fine cider apples, except the Hewes’s
Crab, acquires sweetness and strength by remaining

* In many parts of the Eastern division of New-Jersey, where
cider establishments are on a very large scale, the use of nuts
is but little known; large wheels running in a circular trough,
are there almost exclusively used for grinding their apples.

BUILDINGS &c. 89

in the vat from twelve to twenty-four hours before
pressing.

In pressing our best ciders, the pomace is formed
into a cheese by the aid of straw, laid between the
layers of pomace, and turned over at the edge, so as
to form an external security on every side against the
passage of the particles of the apple. This is a part

of the operation of cider making, on which much of
the excellence of the liquor will be found to depend;
when skilfully done, it completely separates the juice
from the pulp. Hair cloths are used in England for —
this purpose—in this country [ have never seen them
used, nor have I ever been able to procure them of a
proper fabrick or size. In the manufacture of pure
Crab, a crib of the form and construction mentioned
under the head of that liquor is used, without straw ;
and in the management of some of our correct manu-
facturers of late cider, a crib of latger dimensions, and
greater space between the slats is sometimes used, with
straw laid in thin strata, and at the sides of the crib;
in preference to the use of the cheese, which in cold
weather, being a manual operation, is very inconve-
nient and uncomfortable.

In the construction of the press within a building,
the use of a lever has been universally abandoned, as
requiring more space for its operation, more strength to

1) , BUILDINGS &e.

move it, and being less secure from accidents than the
screw. Of the kinds of screws, that denominated the
drop-screw, descending from a fixed beam, and usu-
ally worked by the strength of two or three men ; is
much preferable to the fixed screw and falling beam,
usually worked in the last stages of the operation by
a horse ; being less liable to danger to the workmen,
and injury to the press.

In many of the large establishments in the cider
counties of New-Jersey, it is common to see a mill
constructed on the improved principles here described,
supply three or four presses. In the year 1810, a
citizen of this State with one mill and three presses,
made eleven hundred barrels of cider, chiefly for dis-
tillation.

Cicer crib for Crab pomace, 5 feet long, 4 feet wide from corner to corner inside; Slats 1 inch and a half
wide, half inch thick, haif inch apart, three feet long; all of White Oak.

) PIAA AA AAA Hy | )
| com 4 by 5 tough white oak. «

||
HL I

4by 5 tt a4

Se ul BE

|

The pins through tenons are of : square iron, three quarters of an inch thick; the tenons are riveted, and an
iron band round each mortised piece.

WILLA

4

o2 DISTILLATION.

CHAPTER XX.

OF DISTILLERIES OF SPIRIT FROM CIDER.

As these establishments have lately assumed con-
siderable importance to the nation as a great and in-
creasing source of revenue, and are not liable to many
of the objections which exist against the distillation
of spirit from grain—it may not be amiss to state
some facts, founded on incontrovertible authority, to
prove, that the farmers of our country may calculate
on a certain demand from these distilleries for the
products of their orchards, however abundant they
may be, without apprehension from the jealousy of
rival commercial interests, or the narrow principles
of colonial policy, which, in fruitful years, reduce the
price of fruit liquor in the cider counties of England
so low, as to be insufficient to pay the costs of man-
ufacturing the inferior quality.

Of the quantity of cider spirit distilled in the Uni-

DISTILLATION. 93
ted States, we have no positive evidence, it is never-
theless certain that the quantity is great, and rapidly
increasing in all the older States north of James
River.

Tn 1810, from the Marshalls returns it appears, that
1103272 gallons were distilled from domestick ma-
terials in the small state of New-Jersey; while in
Connecticut, in the same year, there were distilled
1374404 gallons—of both these quantities we may
safely calculate, that three fourth parts were the pro-
duct of cider. In Essex county, N. J. in the year
1810, there were made 198000 barrels of cider, and
307310 gallons of cider spirits were distilled—one
citizen of the same county in 1812, made 200 barrels
of cider daily through great part of the season, -
from six mills and twenty three presses. In the pre-
sent season, 1816, 25000 barreis of cider were made
within the limits of a single religious society, as it is
called, in Orange township, Essex county New-Jer-
sey; comprising about tkree fourths of the township.
Such has been the abundance of apples. in many of
our eastern counties, that hogs and horses have been
kept fat on them till late in December: in the great
scarcity of provender produced by the severe drought
of the last summer, cattle have been fed on the po-
mace taken into the fields, and spread on grass grounds,
and haye been kept in a condition until the end

94 DISTILLATION.

of December. It is the opinion of some judicious meni,
that as food for animals, the extraordinary abundance
of apples, has nearly compensated for the short crop
of corn in our great cider districts. These facts might
be supported by many others equally strong, to prove
the importance of this department of agriculture; al-
though strictly considered, they do not come within
the limits I had originally prescribed for this volume,
they appeared to me too important in their nature,
and too closely connected with the subjects I have
discussed, to suffer me to pass them over without no-
tice.

A neighbour of mine, of great experience as a distil-
ler of cider spirit, once in the month of August distilled
“at the rate of 16 quarts & 7 eights from a barrel of 30
gallons; i. e. about one 7th of proof spirit. The usual
quantity of spirit distilled from early cider on an ayer-
age, is8 quarts from a barrel—it has been satisfactori-
ly ascertained, that 14 quarts per barrelis the usual
quantity obtained, from the four most celebrated New-
ark ciders, viz. the Harrison, Granniwinkle, Camp-
field, and Poyeshon.

DISTILLATION. 95

Proportion of alcohol of 825 at 60, in different fer-
mented liquors, obtained by Mr. Brandes experiments,
extracted from Davys elements of agricultural chym-

istry.
| Liquors. Proportion of alcohol per cent.
4) Rom - - - - 53. 68
| Brandy - - - - 53. 39
3| Holland . - - 51. 60
4) Portwime - - - = (24. 40 to [25. 83
5| Raisin wine - e D5,
6| Madeira - - - 19. 34 to |24. 42
7| Sherry - - - - 18. 25 19. 83
8} Currant wine . = ee 20. 55
9| Constantia - - : 19. '75
40} Lisbon ‘ - Z 18. 94:
11) Red madeira - - a 18. 40
42) Cape madeira - a ee 18. 114
13| Grape wine - - “ (8. 44
14) Calcavella 2 - : 18. 10
15) Malaga - - - - 17. 26
46} Malmsey~— - =e he 16. 40
17| Claret us - 2 e 16. 32
18} Burgundy . - - 44. 95 14..53
49| Tent : : ; 13. 30
20| Vindegrave - - - 12. 80
21| White champagne - - 12. 80
22| Frontignac - 2 - 12. 79
23| Hermitage : - - 17. 43 ~ 112. 32
24) Goose berry - . - 11. 34
25| Red champagne = Sie et 11. 30
26| Tokay - ee - 9. 88
27| Elder wine < : . 9. 87
28) Cider : - : - 9. 87
29| Perry z - . 4 9. 87
30| Hock - . - - 14, 37 8. 88
31| Ale : : 2 . 8. 88
32| Brown stout y “ - 6, 80

96 DISTILLATION.

The value of fruits for the manufacture of fermented
- liquors, may be estimated, from the specifick gravity of
their expressed juices: the best cider and perry, are
made from those apples and pears that afford the den-
sest juices, and a comparison between different fruits
may be made with tolerable accuracy, by plunging
them together into a natural solution of salt, or a strong
solution of sugar; those that sink deepest will afford
the richest juice.

STUMMING &c. 97

CHAPTER XXI.

— 5 Oe
STUMMING AND CLEANSING CASKS.

Take a strip of linnen or cotton cloth, twelve inches
long, and two broad—dip it in melting brimstone:
when it is dry, let it be lighted and suspended from
the bung of a cask, in which there are a few gallons of
cider, by-an iron wire passing through the bung, un-
til it is burnt out: the cask must remain stopped for
an hour or two, and then be rolled to and fro, to in-
corporate the fumes from the match with the cider, af-
ter which it may be filled. If flavour is desired, some
powdered ginger, cloves, or cinnamon, may be strew-
ed on the match—the burning must be before the vi-
nous fermentation.

To cleanse a cask, take for a barrel, one pint of un-
slacked lime, pour thereon one or two gallons of hot
water—bung the barrel and shake it—while the
lime is shaking, you must occasionally give it vent,
lest the barrel should burst: let it remain in till cool-
ed, and thenrinse the cask with cold water—it will
be perfectly sweet for use.

og VINEGAR.

CHAPTER XXII.

VINEGAR.

The superiority of vinegar made from strong well
flavoured cider, over the ordinary wine vinegar import-
ed from Europe, is generally acknowledged. ‘The man-
ufacture of vinegar, has become an important branch
of rural economy among many of our respectable far-
mers, who are from principle opposed to the practice
of distillation of ardent spirits: individual dealers in
our large Sea-port towns, are engaged in large estab-
lishments of this nature—in one instance, 1200 hogs-
heads of cider have been converted into vinegar in a
single season. "The demand for cider for this par-
pose must be great and permanent: the habits of our
people create a great family consumption—our sea-fa-
ring citizens—our foreign commerce—and our white-
lead manufactories, all require large and steady sup-
plies of vinegar.

VINEGAR. 99

The greatest expense attending the management of
vinegar, arises from the article of casks: the pro-
tection by sheds from rain, admitting the influence of
the sun, is of great importance in accelerating and per-
fecting the process; but it is often omitted, and the o-
pen bung-holes are secured from rain by bricks, or
pieces of board.

The casks are as much as possible exposed to the
sun, but any covered dry building will answer for a
vinegar room, though: somewhat less adapted to the
purpose—the bungs are left open for the discharge by
fermentation of the pomace, and for the admission of
air at all times. If new cider be put on vinegar—or
upon the lees or mother after racking off the
vinegar, it will hasten the operation. In one season,
cider at five dollars per hogshead will be converted
into vinegar, at 14 or 15 dollars, an advance which
will well repay the trouble and expense of the manu-
facture.

100 APPLES,

CHAPTER XXII.

APPLES.

The following descriptions of a selection of one hun-
dred kinds of the most estimable apples cultivated in
our country, are intended to establish with some de-
gree of certainty, the name, character, and origin of
each variety; they refer to a corresponding engraving
of each kind in its numerical order, with a view to
identify each apple by an accurate delineation of its

form and size.

NO. 4. JUNETING, OR JENNETING.

This is the earliest table apple of our country: the
size is small, the form flat, the stalk long and thin; the
colour a pale green, turning to a light yellow when
fully ripe, with sometimes a faint blush towards the
Sun; the skin has an oily feel, the taste is pleasant,

APPLES. 101

though neither very juicy or highly flavoured. It isa
great and constant bearer in good ground: it ripens
from the twentieth of June to the middle of July, accor-
ding to the soil, aspect, and age of the tree. The
growth of the tree is straight, the form handsome, what
Orchardists call beesom-headed ; the size small.

NO. 2. PRINCES HARVEST, OR EARLY FRENCH REINETTE.

This is avery fine apple for stewing when green,
and when ripe is a very pleasant eating apple—the
form is flat, the size rather above the middling; the

skin when fully ripe, of a beautiful bright straw co-
lour; the flesh white, tender, sprightly, and juicy.

The character of this apple stands very high; it is a
great bearer, and is in season during the whole month
of July: the tree is of a middling size, the growth not
very vigorous; the head round, the limbs spreading,
without much symmetry or regularity—the stalk is
long and planted in a deep hollow, as is also the
onde

NO. 3. BOUGH APPLE.

The size of this apple when on young trees, in
rich ground, is sometimes large—the form is rather
4

Loz - ' APPLES.

oblong; full, even, and ‘fair—the skin is a very
pale yellow, the flesh white, sweet, tender, juicy and
well flavoured; it is the finest early table apple we
have; and as an eating apple, is preferred to any other
at the season in which it ripens, which is in July and
August. The tree grows vigorously; the form is
round, the foliage luxuriant, and of a deep green co-
lour.

NO. 4. SUMMER QUEEN.

The Summer queen is an apple of the finest quality,
and its appearance is uncommonly beautiful. The
size is large; the skin has a fine rich yellow ground,
mixed with red, handsomely striped and clouded,
sometimes in a proportion greater than the yellow; the
blossom end is much pointed, and full of little furrows
and protuberances; the stalk is long, and planted in
a deep cavity, with projections of the flesh around the
stalk, like the Roman stem ; the flesh is rich, yellow,
and highly scented, equally suited for eating and stew-
ing. It is not fully ripe until the beginning of Au-
gust, but can be used for stewing long before that time:
the tree is of a very luxuriant growth, with large
leaves and hanging boughs: it is a great and constant
bearer; it is known by the name of Swetts Harvest
in many parts of New-Jersey.

APPLES. 193

NO. 5. PARADISE APPLE.

This is a dwarf, ov rather a shrub; it is much used
for stocks to ingraft for Espaliers, when it produces ve-
ry large fruit—the usual mode of propagating it, is by
suckers, which frequently bear the second year after
transplantation—the fruit is rather small, of a yellow
colour, and a sweet and pleasant taste; it ripens the
latter part of July: if not kept trimmed, like a currant
bush, it shoots out large suckers, which will exhaust
the principal stock, and produce fruit of a diminutive
size.

NO. 6. SUMMER ROSE.

This is an apple of singular beauty and excellence,
both for eating and stewing: the size is moderate, the
form flat, the skin smooth, of a beautiful yellow re-
sembling wax, blended with red in streaks and blotch-
es; the flesh is sweet, sprightly and juicy; it does not
become fully ripe till August, but is an excellent stew-
ing apple in July, and is brought to market for that
purpose, under the name of the Harvest apple: the
tree is of a spreading form, giving a good exposure to
the sun, and is very fruitful.

104 APPLES.

No. 7. EARLY SUMMER PEARMAIN.

This is one of the finest fruits of the season ; fre-
quently preferred to a fine pear: the size is middling,
the form oblong, uniformly regular, the ends both dee-
ply indented—the colour in the shade is a dull red,
somewhat streaked and faintly spotted; in the sun it
is frequently of a lively red, blended with a rich yel-
low: the juice is abundant until too ripe; the flesh
singularly tender—It frequently cracks open on the
tree, and bursts from its own weight in falling—it is
equally adapted to the table and stewing, and is pro-
bably the most popular apple of the season, which
commences with the first of August, and (it being very
free from rotting) continues through that and the fol-
lowing month: the tree is of a moderate size, the head
very round and close; it grows remarkably well on
light and sandy soils.

NO. 8. RAMBOUR D’ETE,’ OR SUMMER RAMBOUR.

This fruit is also called the Rambour franc : it was
imported into the United States from the garden of
St. Cloud. The apple is large, of a flat form, a stalk
of medium length, placed in a cavity of some depth ;
the eye is large, the skin smooth, with streaks of red

APPLES. 105

on a yellow ground; the flesh is rich, sprightly and
juicy, very proper for cooking: it ripens in August
and September. The tree is of a large luxuriant
growth, with a spreading form.

NO. 9. CODLING.

The Codling, called also the English Codling, is a
very fine fruit for pies and stewing, and is alsoa
pleasant table apple: it grows very large and fair ;
the form is oblong, rather irregular; the skin is a
bright, though pale yellow, with a fine blush frequent-
ly towards the sun—it is somewhat pointed towards
the blossom end; the stalk short, the flesh white, ten-
der, and sprightly. ‘The tree is uncommonly hand-
some, vigorous, and fruitful; bearing very young, and
constantly—the leaves are large—it makes a fine ap-
pearance in an orchard: the fruit is fit for stewing
from the first of August, but dues not become fully
ripe till the end of that month, and continues in sea-
son till late in October: it is one of the most profita-
ble apples for market, ripening gradually, and being
very free from rot. ,

106 APPLES.

NO. 10. MAIDENS BLUSH.

This is an apple of large size, and great beauty;
exhibiting a lively contrast: a yellow ground, with a
bright red cheek, whence it derives its name, given to it
by Samuel Allinson Esq. late of Burlington, who first
brought it into notice: the form is flat, the skin smooth,
the flesh white, tender and sprightly, remarkably
light and fitted for drying, for which it is preferred to
any apple of the season: the stalk is short, and grows
in a deep hollow, as does the eye—the fruit ripens in
August, and continues in perfection till the end of
September, and is fit both for pies and the table: the
tree is uncommonly handsome, as well as vigorous in
its growth, forming a fine open and spreading head ;
it bears abundantly and constantly, and is a very pop-
ular apple in the Philadelphia market.

No. 144. SIBERIAN CRAB.

The Siberian crab is a very beautiful apple ; of the
size of a very large cherry, which it resembles in co-
lour, skin and stalk. They are principally used for
preserving, and are much admired for their great
beauty and fine flavour: they grow in clusters, with
long thin stems; the flesh is rich and yellow, the tree

APPLES. 107

is of a small and delicate growth; very hardy, and
of a handsome appearance—it is a great bearer, and.
is seldom injured by Spring frosts.

NO. 12. ROSEAU D’ AUTOMNE.

This is an apple of middling size, and of great
beauty. The skin is red, intermingled with bright
rich yellow, and russet about the stem, which is short
and deeply planted in a hollow, as is the crown: the
flesh is rich, yellow, juicy, tender, highly flavoured,
and very firm ; containing much of that transparency
vulgarly called, fever and ague, which renders it hea-
vy and solid: it ripens in September—the tree is of a
Jarge and vigorous growth, and spreads much. I
Imported it from England.

NO. 13. HAGLOE CRAB.

The character of this apple as a cider fruit, stands
very high in Herefordshire, England, where the pa-
rent tree was standing in 1783, in the orchard of Mr.
Bellamy of that county: the cider, as stated by Mr.
Marshal, has been supposed to exceed, for richness,
flavour, and price, any fruit liquor which nature and
art have produced. Sixty guineas have been offered

108 APPLES.

for a hogshead of a hundred and ten gallons; also
bottle for bottle of wine and spirituous liquors, have
been offered for it. The fruit, when fully ripe, has
a yellow ground streaked with bright red— the
size about middling, the form round, flat at the ends ;
the stalk large—the flesh remarkably soft and woolly,
but not dry—the taste acid, but highly flavoured, the
quantity of juice smaller, in proportion to the fibrous
matter, than in most other apples, requiring near one
third more of the Hagloes for a barrel of cider, than
of common fruit: the juice, though uncommonly sheer,
is singularly rich, and though the smell of the apple
is faint, the flavour of the cider is high ; and when pro-
perly manufactured, is very rich. ‘The colour of the
flesh is pale, but that of the cider dark—it ripens in
August and September; keeps a long time without
rotting—it bears abundantly and early: the growth
of the tree is very uncommon; thick strong shoots ;
buds, particularly at the extremity of the branches,
very large; the colour of the wood dark—the size
of the tree small: the Hagloe is an uncommonly-fine
cooking apple; and from its great beauty and large
size, added to its abundant bearing, is a valuable
market fruit.

APPLES. 109

NO. 14. AMERICAN NONPAREIL.

This is a beautiful apple, brought from New-York;
streaked with a lively red onc yellow ground—the
skin is very smooth, the flesh white, crisp, and juicy—
the shape oblong, and pointed at the blossom end; the
stem of middling length, inserted in a deep cavity ;
it ripens in August, and is a fine market apple—the
tree is of a full, round, and regular form, and of a

vigorous growth.

NO. 15. FALL, OR HOLLAND PIPPIN.

This is one of the finest, and most beautiful apples
of the season—the size is very large, it generally
weighs a pound; the form is rather long than flat, the
skin smooth and fair—of a clear, pale greenish yellow;
the flesh pale yellow, juicy, tender, sprightly, and
finely flavoured : it is a very popular apple for market,
and is used both for eating and cooking: the stalk is
short, it is very deeply indented at both ends; it ri-
pens in October, and keeps well as a fall apple—the
tree grows very vigorously, handsome and spreading,
with uncommonly large shoots and leaves.—it appears
to be the same with Princes large Piplin of New-
York; is called aeons’ Pippin in some parts of

11@ APPLES.

Pennsylvania and New-Jersey; in Morris county, the
summer Pippin; and by many who attend the Phil-
adelphia market, is erroneously called the Golden
Pippin, (which is a very small apple imported from
England. see No. 64.)

no. 46. CORLIES’ SWEET.

This is a large fair apple, rather long in shape ; of
a bright yellow colour, smooth skin, a faint blush, and
a few small grey specks; the stalk is short and of a
middling thickness; the flesh is coarsely grained, white
and sweet—it ripens in September and October, but
will keep later for cider, for which it is highly esteem-
ed: the tree grows vigorously, with a singularly deep
green foliage and round head; it is a great bearer; it
was brought from East-Jersey.

NO. 17. POVESHON.

This is a fine cider fruit in September and October,
when it ripens and falls from the tree. The size is
small, the form flat, the skin smooth and of a deep red
with rich yellow flesh, which is sweet, and uncom-
monly dry. The skin of this apple is full of dark red
blotches running longitudinally, with small white spots:

APPLES, 11

the tree grows very straight, with upright branches,
and is a great bearer. It is celebrated for making
fine early cider in Essex county New-Jersey, where
it was first cultivated, and derives its name from the
family who brought it into notice.

NO. 18. STYRE.

This is the most celebrated and extensively culti-
vated cider apple in England; and is also a good
eating apple: the size is above middling, the colour
of a pale yellowish white; the flesh is firm, and when
fully ripe, of a fine flavour: the cider when produced
from a light rich soil, is rich, highly flavoured and of
a good body; its price in England is frequently four
fold that of common sale cider—the fruit is pale
rinded, but produces a high coloured liquor. The
tree is of a singularly beautiful growth, remarkably
beesom-headed, throwing out numerous straight lux-
uriant shoots, growing upwards from the crown, in
the form of a willow pollard, running much to wood,
and in deep soils, growing to a great size before it be-
comes fruitful: it suits sandy ground : by the end of
September it is ripe in England, generally the mid-
dle of October is in common years the time of gather-
ing—by Mr. Knights experiments, the must out-
weighed all others except that ofa new variety, pro-

112 APPLES,

duced by mixing the Lulham Green, and Siberian
Crab: Marshall states, that nearly one third more of
Styre apples are required to produce a barrel of cider,
compared with common apples.

The Styres growing in my orchards, are as large
as Newton Pippins, and remarkably fair; I have kept
several of them free from rot to the latter end of Jan-
uary—from this experiment, I should venture to pro-
nounce them highly estimable for late cider.

wo. 19. FAMA GUSTA.

Is an apple imported from England, ofa large size,
somewhat resembling the yellow Bellflower in shape
and size. The skin is smooth, of a pale green colour ;
the flesh white and hard, with some acidity—the stalk
is long, and strongly attached both to the twig and
fruit; it is inserted in a deep and singularly guttered
cavity: the tree grows vigorously, but in an unsightly
form, shooting its branches irregularly in a horizontal
direction : the time of ripening is October ; this tree is
said to have been brought from the Island of Cyprus.

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APPLES. 113

NO. 20. DRAP D'OR OF FRANCE,

This apple I imported fron London ; it is very large
and fair, of a round, and rather flat shape; the skin
is of a bright yellow colour, with small black spots,
and delicate blotches : the flesh is white, large grained,
crisp and pleasant—it ripens in September, and keeps
well for some time: the tree is large, vigorous and
finely shaped—round, regular and spreading: it is a
great bearer, and highly worthy of cultivation.

NO. 24. WHITE SWEETING.

This is a large, fair, pale yellow apple, rather of
an oblong shape ; the flesh is white, sweet, and tough,
of a pleasant taste; and makes excellent food for hogs,
and very fine cider in September. ‘The tree grows
very handsomely and vigorously, and thrives uncom-
monly well on sandy ground: it has been much cul-
tivated in the neighbourhood of Burlington N. J.
where it is known by the name of Wetherills white
Sweeting.

tla APPLES.

NO. 22. CATLINE, OR GREGSON APPLE.

The Catline is an apple rather below the middling
size: and is sometimes, in a fruitful year, and ona
full bearing tree, quite small: it is a great bearer—
the form is flat, the stalk short and thick, the skin
smooth, and of a beautiful yellow, with a clear and
brilliant red towards the sun, with numerous streaks
and many dark spots scattered on the surface. ‘The
flesh is a pale yellow, tender, rich, juicy and sweet:
as aneating apple in October, November, and De-
cember, it is particularly fine; and is considered as a
good early cider apple, although not sufficiently strong
for bottling ; the tree is small, the form regular, and
round in the head; the shoots straight and delicate ;
the foliage of a lively green—it is very productive,
and in six or seven years after transplanting, it bears

abundantly, when well cultivated.

NO. 23. GLOUCESTER WHITE.

This apple is of a middling size; of a shape not
very uniform, varying from an oblong to a flat form:
the colour when ripe, is a bright yellow, with clouds
of black spots: the flesh is yellow, rich, breaking, and
juicy; of a fine flavour as a table apple, and producing

APPLES. Ltrs

cider of an exquisite taste. The stalk is of the ordi-
nary length, inserted in a cavity of medium depth, the
crown is moderately deep : the time of ripening is a-
bout the first of October, after which the fruit soon falls
and is fit for cider. It does not keep long, but while
in season, is a delicious table apple, the tree is very
thrifty, hardy and vigorous ; of a regular and beautiful
form, and very productive. It is much cultivated in the
lower counties of Virginia, from whence I procured it,
as an apple of high reputation.

NO 24. DOMINE.’

The Domine’ was imported from England: the tree
is remarkably handsome, tall, upright, and spreading,
and of luxuriant growth; the fruit is large and fair:
the colour a greenish yellow, with a blush towards
the blossom end ; the stalk is thick and short, planted
in a large hollow, as is also the crown—the flesh is
firm, juicy, rich, and of a fine flavour. It ripens in
October, and bears abundantly.

No. 25. LOANS ENGLISH PEARMAIN, |

This apple is below the middling size; the form is
flatter than the Hertfordshire, or winter Pearmain ; the

116 APPLES.

skin is red, with russet spots resembling the Royal
Pearmain ; the flesh is firm, rich, juicy, and spright-
ly: itripens in September and October.

NO. 26. RAMBO, OR ROMANITE.

This apple is much cultivated in Delaware, Penn-
sylvania, and New-Jersey; taking its name from the
families by whom it was introduced into notice. It re-
sembles the Vandervere in its appearance, but is a
sweeter and more juicy fruit; the form is flat, the size
middling, the skin a pale yellow, with faint red streaks
towards the sun; the flesh tender and sprightly: it is
much admired as a cooking apple—it makes tolera-
bly good cider, but not of the first quality; and is a
fine table apple. The tree grows large, the leaves are
of apale yellowish green; it ripens in the fall, and
keeps for several months—it is known by the name of
Seek no farther in the Philadelphia market, where it
is a highly popular fruit, in the fall months; it is in
some parts of the country, called the Bread and
Cheese apple.

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APPLES. i 117

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NO. 27. MONSTROUS PIPPIN, OR NEW-YORK GLORIA
MUNDI.

This apple originated on Long Island, state of
New-York; it is of an uncommonly large size, weigh-
ing from twenty to twenty-seven ounces: when ripe,
the skin is yellow, smooth, and full of white spots ;
the stalk is short, and grows in a deep cavity, the eye
is also very deep; the flesh is juicy, white, tender,
and sprightly, and is very excellent for cooking, but
has not sufficient flavour for a fine table fruit, and is not
rich enough for cider: its uncommon size subjects it
to be blown down, and to be stolen: it is not there-
fore a desirable apple beyond a few trees in a
collection.

No. 28. POMME D’ APIS.

This apple is called in New-York the Lady apple
from the beauty of its appearance ; it is of a very small
size, and flat form—the colour when ripe, a brilliant
yellow, with a dark red. cheek; the skin smooth, the
flesh white, crisp, breaking, and of a very delicate
taste, with very little core; the juice mild and agree-
able, the seeds small, short and wide; the tree grows
remarkably straight, ae — so and is of

i18 APPLESs-

middling size. In France, from whence it was impor-
ted, itis sometimes called Long-bois, or Longwood—
the fruit grows in clusters; itis a late but abundant
bearer; it keeps well during the winter, and hangs
late on the tree: itis a much admired dessert apple ;
no trees make a more handsome appearance in an
orchard; the leaves are small, and the wood dark.
approaching toa black.

wo. 29. MONSTROUS BELLFLOWER.

A very large, fair, and beautiful apple; of an ob-
long shape resembling the yellow Bellflower, but
more regular in its form, and of a paler yellow colour.
The flesh is rich, juicy and tender ; it ripens in Octo-
ber, and isa pleasant fruit, although inferior to many
excellent apples of the season—the foliage of this tree
is singularly large and luxuriant; the growth very reg-
ular and strong; the form upright.

NO. 30. POUND APPLE.

This is a large fair apple, very showy; the form is
flat, the stalk short and planted in a deeply indented
cavity—the skin is smooth, a pale yellow inclining
to a green, streaked with a lively red—the flesh of a

APPLES. 119

yellowish cast, mixed with a small portion of green;
juicy and sprightly, well fitted for cooking—it ripens
in October, and keeps for several months—the tree is
large, vigorous and spreading. The size of this ap-
ple has attracted more attention than it merits from its
other properties; as a table, cooking, or cider fruit, it
is inferior to many others which ripen at the same
season.

NO. 31. DOCTOR, OR DEWIT APPLE.

This is a very large, fair, and beautiful apple—the
form is rather fiat; the skin is smooth, with a yellow
ground, clouded and streaked with shades of red, with
a few small dark spots or clouds—the stem is very
short, and both ends deeply indented—the flesh is
tender, juicy, and highly flavoured, remarkably brea-
king—it ripens in Qctober, and keeps for several
months: it is among the most admired apples of the
season asa table fruit. It derives its name from a
physician in Germantown, near Philadelphia, by
whom it was first brought into notice.

126 APPLES,

NO. 32. NEWARK KING, OR HINCHMAN APPLE.

This is a large, fair, and handsome apple; called
the Newark King in East-Jersey, and the Hinchman
apple in Gloucester county, West-Jersey, where it
was first brought into notice by a person of that name:
it is shaped like a Priestly, and very much resembles
a large late Pearmain, of very regular growth—the
skin is smooth, red, streaked, with yellow dots—it is
a fall and early winter apple—the tree is of vigorous
growth—very spreading, and bears abundantly.

NO. 33. BELL-FLOWER.

A remarkably large, beautiful and excellent apple,
both fer the dessert and for cooking—it is of a pale,
but bright and fair yellow colour ; the cheek next the
sun has sometimes a blush, but more frequently is
without any red: the form is oblong, somewhat poin-
ted at the blossom end—both ends are deeply inden-
ted—the flesh is rich, juicy, tender and sprightly ; it
has uncommonly large full seeds, which are lodged
in a pericarpium of unusual size, and if shaken can
be distinctly heard ; it ripens late in October, when its
great weight causes it to fall in windy weather—if
carefully picked before they are too ripe, they will

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APPLES. 121

keep in high perfection through the winter, till late in
the spring, especially when they are shrivelled or
wilted—from their beauty and excellence, they are
the most popular apple in the Philadelphia market :
the tree grows very large and spreading; it should
be trained high, or the limbs will touch the ground
when in full bearing—it succeeds best on light rich
soils. ‘The original tree is said to be now standing
ona farm near Crosswicks, Burlington county, N.
Jersey, very large and old.

NO. 34. WINE APPLE.

An uncommonly large, fair, handsome red apple—
the form is round, flat at the ends: the skin is a lively
red, streaked and spotted with a small portion of
yellow: the stalk end frequently of a russet colour,
both ends deeply indented ; the stalk very short, the
taste is rich and pleasant, an admired table fruit, and
excellent, for cooking as well as for cider; it ripens
in October, and keeps well through the fall and win-
ter. The tree is uncommonly large and handsome,
the leaves small, it bears abundantly ; from its sprea-
ding form, it does not require much trimming—it is.
probably as saleable an apple as any sold in the
Philadelphia market : in the state and county of Del-
aware it is called the Hays Winter; and in some

122 APPLES.

places in New-Jersey, the fine Winter, and large
Winter Red: I have been informed, that the origi-
nal cultivator of this apple, made admirable cider by
throwing about one shovel full of sandy loam into a
pressing, which had an effect in lessening the acidity,
and made a clear, sweet liquor, by this novel mode

of fining.

NO. 35. ROYAL PEARMAIN.

Is a fine, large apple, rather flat in its form, of a
rich russet colour, blended with red, faintly streaked
and dotted with spots of russet. The skin is rough,
the flesh a rich yellow, of a very sprightly taste, and
firm in its texture; when first gathered, rather tart,
but becomes both sweet and tender by keeping: it is
a good table apple, and makes excellent cider; the
size that of a Vandervere; it ripens in October, and
will keep till February and March—it is highly es-
teemed by the planters in Virginia, whence I procu-
red it from the neighbourhood of Richmond : the tree
grows tall and straight, with a luxuriant foliage and
regular form, and is a most abundant and uniform
bearer. This apple is known in Pennsylvania, and
much cultivated, under the name of the Merrits
Pearmain.

APPLES: 123

NO. 36. LONG ISLAND RUSSE'.

This is a small apple, very much in appearance
like the Coopers Russeting; the form is rather ob-
long, diminishing towards the crown, which is very
hollow; the stalk is a full inch in length, planted
very deep—the flesh is dry and sweet; makes a very
sweet sirupy cider, which when fined is much admi-
red—the skin is of a yellow russet, clouded with
black spots—this apple keeps well.

NO. 37. GOLDEN PEARMAIN.

Called in New-York and East-Jersey, the Ruck-
mans, or Dutch Pearmain; and in other places the
Red Russet; is a most valuable apple for cider, and
for family use: the size is middling, the form rather
flat, the skin rough, with a large portion of bright
russet, mingled with red towards the sun when fully
ripe—the flesh is rich, tender, and rather dry— it is a
great and uniform bearer; the tree grows luxuriantly,
with strong shoots, and a close compact head—the
fruit ripens in November, and keeps well through the
winter.

124 APPLES,

NO. 38. MORGAN APPLE.

This is a fall and early winter apple, of a size a-
bove the middling, and a form rather oblong, a little
diminished towards the crown—it is nearly round at
each end, there being but little hollow at the crown
or stem; the skin is rough, the colour a pale yellew,
with numerous small points; the flesh a pale yellow,
very tender, with an agreeable taste, but rather dry——
the stalk is long and thin: the tree grows thriftily,
and produces abundantly; the fruit ripens in October,
and keeps well for several months. It takes its name
from Mr. Benjamin Morgan, late of Gloucester county
New-Jersey.

NO. 39 SHIPPENS RUSSETING,

_ This isa large flat apple, of an irregular form, with
a yellowish green skin, mixed with a coarse thick rus-
set, and a portion of red : it is much esteemed for stew-
ing, and may be used for this purpose before it is ripe,
or even full grown, and is continually improving
through the autumn, till late in the season. Like all
the Russeting tribe, it is a dry fruit; it is a great and
constant bearer ; the tree grows vigorously, and attains
toa large size; the name was taken from the late

APPLES, 125

chief Justice Shippen, in whose garden in Philadel-
phia the original tree stood.

no. 40. BULLOCKS PIPPIN, OR SHEEP NOSE.

This is one of the finest apples in New-Jersey,
in the autumn and early winter months. In size it
is below middling—the skin is yellow, inclining to &
russet; the flesh is yellow, rich, juicy, tender and
sprightly ; it is an excellent cider apple, and when ba-
ked, is the best apple 1 am acquainted with—-the form
is that of a heart, pointed towards the crown; the stalk
short ; the tree handsome, the top round and regular,
the foliage dark and luxuriant—a great and constant
bearer—it is a native of Burlington county New-Jer-
sey—it is sometimes called the Long Tom ; it derives
one of its names from the family of Bullock, but is
more generally distinguished by the vulgar name of
Sheep-nose, from a supposed resemblance between
the form of the apple and that part of a sheep:

NO. 44. RIBSTONE PIPPIN.

This is an admired English apple, which If obtain
ed from Mr. Priestly late of Northumberland, Penn-

sylvania—the size is large, the form rather flat, the
16

126 APPLES.

skin streaked with red and yellow, with a small por-
tion ofrusset: it is an excellent table and baking apples
in season, from October till April.

NO. 42. REINETTE FRANCHE.

This is the most admired winter apple in France ;
the size is large, the shape long, flat at the ends, and
lessening towards the crown: the skim is yellow, and
when fully ripe, is apt to shrivel—it has usually a num-
ber of cloudy, black, and russet spots on the skin—
the stalk is short and thick, planted deep—the flesh
firm, rich and sprightly—it is often kept sound till
the second year—the tree is of a handsome form, tall,
large, of vigorous growth, and an abundant bearer.

NO. 43. NEWTON SPITZEMBERG.

This apple is in some parts of this State cailed the
' English, or Burlington Spitzemberg: it was brought
from Newton on Long-Island—it. is a large round
and fair fruit; the skin a lively but deep red, streaked
with darker shades of red towards the stalk, and full
of small yellow dots towards the crown; the stalk is
short, and grows in a deep hollow, the crown is deep-
ly indented—the fiesh yellow, rich and highly fla-

APPLES. as 127

voured—it is admired both for its taste and beauty—
it ripens in October, and falls from the tree, but pro-
perly treated will last for several months. The form
of the tree is regular, handsome and spreading; the
growth vigorous, exhibiting an appearance equal to
any tree in our orchards for beauty.

NO. 44. ESOPUS SPITZEMBERG.

This apple possesses great beauty, and exquisite
flavour—it is said to have originated in the vicinity of
Albany—it is supposed to deteriorate when trasplant-
ed to the south of the Highlands on the Hudson Ri-
ver. In size, it is a large apple; in form oblong—a
fair and smooth skin, the colour a lively and brilliant
red approaching to a scarlet, with numerous small
yellow spots—the fiesh is yellow, and singularly rich,
juicy and sprightly; the stem is of moderate length,
planted in a deep hollow, the end projecting a little
beyond the level of the fruit: its maturity is about
Christmas: the tree has a peculiar growth, with long
and hanging shoots. This appears to be the same
with the Flushing Spitzemberg of Long-Island; the -
difference between them is of the slightest shade, and
may be probably produced by soil or aspect, or by
cultivation in a mountainous or flat country.

128 APPLES.

NO. 45. KAIGHNS SPITZEMBERG.

This apple has a faint resemblance to the Esopus
Spitzemberg, but is more pointed towards the crown:
the colour is a lively but pale red, faintly streaked, and
full of white spots: the skin is smooth, the stem long
and deeply planted, the crown very hollow—the flesh
finely flavoured, yellow, juicy, and tender; a beautiful
early winter fruit, highly deserving of propagation.
The tree is of spreading growth, and a’ very unsight-
ly form ; its name is derived from a family residing
in Gloucester county New-Jersey, where it was
first cultivated.

no. 46. IRISH APPLE.

This is a fruit of large size, bearing a strong re-
semblance to the yellow Newton Pippin both in
form and colour: the skin is full of small red spots---
the form is flat---the stem short and deeply planted :
the flesh is pleasant, rich juicy, and sweet---it ripens
in November, and will keep for some months---the
tree grows upright with delicate limbs. 1 have dis-
covered this tree to be deficient in hardiness in light
soils ; ina row of twenty, planted twelve years ago, a
large portion died at an early age; those which sur-

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APPLES. 129

vived the first season, attaineda considerable size,
and bore tolerably well: last year (1815) the remain-
ing six or seven perished, from the bursting and de-
cay of the bark near the surface of the earth.

wo. 47. WINTER PEARMAIN.

Ts called in England, the Hertfordshire Pearmain,
and is sometimes known by the name of the French
Pearmain in this country---it is one of the most estima-

apples of the season : as a table fruit, it is rich, break-
~ ing and sprightly, though not very full of juice---few
apples surpass it for cooking, and it produces excel-
lent cider—it ripens in October, and will keep
through the winter. The fruit is of moderate size,
of an oblong form, very free from blemishes; the skin
is smooth, of a dull red, faintly streaked with green,
which when exposed to the sun, turns toa yellow,
with indistinct russet spots : the tree grows handsome-
ly, with a large and regular form, and is supposed to
be the most hardy and uniformly productive apple in
our orchards, well adapted to light soils.

NO. 48. JERSEY, OR RHODE-ISLAND GREENING.

Sometimes called the Burlington Greening; is a ve-

130 APPLES.

ry large fair apple, of a round shape with a yellow-
ish green skin, spotted with red like a Newton pippin;
the ends are somewhat flattened, and the stem and
crown sunk below the level of the fruit: the flesh is
rich, juicy, tender, and very yellow—as a table fruit,
in October, November and December, it is highly es-
teemed—the tree is very large, the limbs strong and
spreading, the growth very luxuriant.

NO. 49. FRENCH YIOLET.

This is a much admired apple in France ; in this
country, its merit does not appear equal to many
others ripening at the same time. It is a beautiful
fruit, of a regular oblong form, rather above the mid-
dling size—the skin a dark brilliant red, very smooth
and faintly streaked, with large blotches of fawn co-
lour—the flesh is white, juicy, tender, and delicate,
but not highly flavoured ; it ripens in the autumn, and
will keep well through the early part of winter. The
tree is handsome and vigorous, bears at an early age
very abundantly; the fruit grows at the extremities
of the branches, with very small footstalks.

APPLES. 131

No. 50. SEEK NO FURTHER,

‘This apple is a native of one of the Eastern states;
it is a large fruit, of a round but oblong form, the
skin smooth, of a yellowish sreen colour; the flesh
yellow, juicy, rich and tender; an agreeable early
winter apple: the tree bears well, the trunk straight
and tall, shooting its branches upwards in a hand-
some and regular form.

NO. 54. SCRIVENERS RED.

Is a handsome and fair apple—the colour a bright
red, with faint red streaks, and small white spots—
in appearance, resembling the wine-sap : the stalk is
long, and grows in a deep cavity; the shape oblong,
diminishing towards the crown—the fiesh is juicy,
breaking, and highly flavoured ; it ripens in October,
and keeps well. It is an admired cider fruit in some
parts of the states of Maryland and Delaware.

No. 52. CIDER APPLE.

The apple propagated under this name, is highly
esteemed as a most productive and excellent cider

rag knoe

132 APPLES.

fruit, inthe county of Bucks, and the contiguous parts
of Pennsylvania: the size is middling, its appearance
resembles the Vandervere—the skin is smooth, a live-
ly streaked red—it is a pleasant table fruit, but is chief-
ly used for cider. The tree is tall, the limbs shoot
upwards; it is sometimes loaded with fruit beyond any
other tree in our orchards, requiring great care to pre- —
vent the branches being destroyed by the weight of
fruit. Itripens in October and November,

NO. 53. CANN APPLE.

This apple is cultivated in West-Jersey as a fine
cider fruit ; it takes its name from the peculiarity of the
shape, which resembles a cann—--in form, it approach-
es to a cone---the size is moderate, the colour an olive
green, with a portion of red in the cheek next the Sun:
the skin is dotted with faint spots, and towards the
blossom end inclines to a brownish red; the stem is of
ordinary size—the flesh white and sweet—the tree is
of thrifty growth, with a spreading form.

NO. 54. ROMAN STEM.

This apple was first propagated in the neighbour-
hood of Burlington New-Jersey, where the original

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APPLES. 133

tree is now standing. It is an excellent early winter
fruit, much admired for its tender, mild, juicy, and
agreeable properties; the size is small, the form round,
the stalk of singular appearance, from a fleshy protu-
berance of the neighbouring part, resembling an aqui-
line nose, whence the apple derives its name—the
skin is rough, the colour yellow, with black clouds
and spots—the tree is of handsome and vigorous
growth, with long shoots, and great fruitfulness : it is
im every respect deserving of extensive cultivation.

No. 55. CATHEAD.

This is a very large round apple; flattened at the
ends, and deeply hollowed: the stalk is short and
thick, so deeply sunk as to be almost imperceptible—
the colour a greenish yellow, the flesh white: a good
apple for cooking and drying, but apt to drop from
the tree from its great weight, and deficient in point
of richness and flavour.

NO. 56. NEWARK PIPPIN.
Called the French Pippin in East-Jersey; and in

other places denominated the yellow Pippin: this
apple, on young trees, is sometimes large ; it is usu-

134 APPLES.

ally above the middling size: the form is oblong—full,
even, and fair, hollowed at both ends—the skin has
a greenish cast, turning yellow when fully ripe, with
clouds of small black dots—the flesh is firm, very rich,
juicy, and highly flavoured; in taste and colour like
the yellow flesh ofa pear: it is the finest early winter
apple of the middle States, and continues in full per-
fection until the maturity of the Newton Pippin; it
is also a much admired cider apple, and an abundant
bearer, but apt to drop early in the autumn: the
tree is of an irregular growth, the branches crooked
and drooping, requiring great attention to pruning,
which, when properly done, may be made conducive
to the improvement of the natural growth—its excel-
lence will remunerate any expense in rearing the tree,
in the best form to promote its growth.

NO. 57. CUMBERLAND SPICE.

This apple was brought from Cumberland county
New-Jersey: It is a fine fall and early winter fruit
for the table—the size is large, the form rather long,
lessening towards the point; the colour a pale yellow;
the stalk short and thick, with a small cavity around it;
the flesh is remarkably white, tender, and easy of di-
gestion; the pericarpium large and hollow; the skin
full of clouds of black dots near the stem, apt to

APPLES. 135

shrivel after keeping some time; the trees are thrifty
and fruitful.

No. 58. BROWNITE.

A fine table apple in the beginning of winter, and
much esteemed for cooking from September till Feb-
ruary, when it becomes mealy: it is rather a small
apple, the form inclining to an oblong, a little pointed
towards the crown—the stalk long and slender, the
flesh tender,, delicate and sprightly, resembling the
Pearmain in flavour and crispness. This fruit was _
brought from the neighbourhood of Wilmington in
the state of Delaware, where it is propagated under
the name also of Browns winter; the tree is of regular
growth, with a handsome form, and spreading branch-

es.

NO. 59. AUNTS APPLE.

This is a beautiful and large apple, of an oblong
make, resembling the Priestly in shape—the skin
smooth, streaked with a lively red, on a yellow
ground : the flesh is yellow, breaking, and juicy; of
aw agreeable flavour, but not rich—it ripens in No-
vember, and from its handsome appearance, is a val-

136 APPLES.

uable market fruit: the tree is small, the growth deli-
cate, andits fruitfulness great. It is extensively cul-
tivated in several of the Eastern counties of Pennsyl-

Vania.

NO. 60. FENOUILLET JAUNE, OR YELLOW FEN-

OUILLET.

This is a small apple, the form is round, the stem
short, the ends not much sunk—the skin is rough, a
yellowish fawn coloured russet; the flesh of a yellow
cast, tender, sprightly, and pleasant—it ripens in
November and keeps well.

no. 64. WHITE CALVILLE.

This is one of the most admired French table ap-
ples, and is highly esteemed for cooking: the size
is large, the form flat, the skin smooth; the colour
a pale yellow, with a faint blush—the flesh is white,
tender, light and large grained ; the juice lively with-
out acidity: the axis of the fruit is hollow, surrounded
by five large seminal lodges, resembling, when cut
transversely, the figure of a star—when ripe, the seeds
may be heard to rattle: the stalk is small and. of mid-
dling length, the ends not very deeply indented—the
growth of the tree large, vigorous and spreading; it

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APPLES. 137

bears abundantly—the fruit ripens in October, and
. keeps through the Winter.

NO. 62. RED CALVILLE.

The size of this apple is about middling; the form
rather round, flattened at the stalk—the stem short
and thick; the skin smooth; the colour dark, covered
with a white down, which, when rubbed off, leaves
a clear and almost black red: the flesh white, spright-
ly, and juicy, but not rieh—it ripens in November,
and keeps well through the Winier.

This apple is much celebrated for its excellence
by the French writers, but does not appear in this
country to merit so high a reputation as it has acqui-
red in France ; its greatest merits are those of bearing
abundantly, and keeping well.

No. 63. REDLING.

The Redling is a fine winter apple, remarkabke
for keeping late in the spring in high perfection ; the
size is about middling, the form is oblong, the colour
a lively red with small distinct white spots; the skin
fair and smooth, with the appearance of a Priestly.

138 APPLES.

"Fhe growth of the tree is very peculiar, with hanging
limbs resembling suckers.

no. 64. GOLDEN PIPPIN.

This apple possesses the highest reputation in En-
gland, as a fine winter, table, and cider fruit: the size
is very small, the form rather flat, the skin rough, the
colour a deep rich yellow, mixed with russet—the
flesh yellow, rich, and sprightly: the tree is small,
the branches short, the growth delicate; and by Mr.
Knight in his treatise on orchards, is said to succeed.
best on sandy soils. There appears to be some just-
ness in a remark of Fnglish writers, that the climate of
England is peculiarly favourable to this apple—in
this country it does not rank very high in the scale of
good apples; this may proceed from climate in some
degree, but it is, | apprehend, more to be ascribed to
the long duration of the variety, which, in its native
soil, is supposed to have diminished the excellence of
its layour and the vigour of its growth.

NO. 65. QUINCE APPLE.

The tree is of large and vigorous growth—the size
of the apple is large; the shape flat; the skin, when

APPLES. i39

fully ripe, is yellow; the fiesh rich, yellow and juicy—
in appearance, it somewhat resembles a large yellow
Newton Pippin. It came originally from the state of
New-York—ripens in November.

_ wo. 66. ORANGE APPLE.

This is a fine table fruit in the fall and early winter
months; and is thought to be a good cider fruit: the
size is small, the form oblong—the colour a greenish
yellow—the flesh yellow, rich, juicy, and sprightly;
the tree is of moderate size, the growth upright, and
its fruitfulness great. It is much cultivated in seve-
ral of the middle counties of New-Jersey as a highly
estimable apple.

No. 67. BLACK APPLE.

The size is below middling; the form round, but
flat at the ends, the stem half an inch long, planted
deep, the crown not much hollowed ; the skin smooth,
of a deep red—approaching to blackness, with a down
which obscures its brightness till rubbed oif: the flesh
is yellow, rich, juicy, crisp, and well tasted—it ripens
in November, and is much admired as a fine table fruit,
which keeps well—the tree is of moderate size, the

140 APPLES.

growth spreading, with drooping limbs—it is a great

and constant bearer.

NO. 68. ROYAL RUSSET, OR LEATHER-COAT.

This is an apple of moderate size,. and of a flat
form—when ripe, the side next the Sun is a rich red,
intermixed with russet, with spots of white : the flesh
is well flavoured, sprightly, and tender; the stem
short and thick, with small swellings in the surround-
ing parts—it is a fine cooking apple, keeps well and
bears abundantly. It was imported from England,
where it is highly esteemed as a valuable winter

apple.

No. 69. ROSE APPLE OF CHINA.

Is a handsome large apple, of a form rather ob-
jong, somewhat diminished towards the crown—the
ends but little hollowed—the stalk is short and thick :
the skin is smooth, streaked with red and green—it is
a pleasant and juicy table fruit, without much fla-
-vour: the time of ripening is october; the tree grows
vigorously , in a handsome and upright form, and
bears abundantly. J imported this apple from En-
gland. |

No. 68. Royal Russet.

“No. 66. Orange Apple.

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‘No. 74. Michael Henry Pippin.

APPLES. 141

No. 70. SWEET PIPPIN,

Is a large fair flat apple; its shape horizontally is
rather elliptick than circular: the colour is a brownish
red, with a mixture of a small portion of greenish yel-
low, somewhat resembling in appearance the grey-
house—the stalk is short and deeply planted in a
large cavity—the crown is much sunk ; the flesh firm
and solid—it is a sweet apple, rather dry, and defi-
cient in flavour—the tree bears abundantly.

NO. 71. VANDERVERE

This apple is sometimes called the Staalcubs, from
a family in Delaware State, by whom it was cultiva-
ted; it is of moderate size, and when growing on a
highly cultivated light rich soil, isa much admired
fruit for culinary purposes : it is a tolerable eating ap-
ple, and when free from the bitter rot, makes good
cider—it is a winter fruit, but can be used for cooking
very early, when quite green, and not half grown.
The form is flat; when ripe, the skin is a pale red,
with rough yellowish spots, and some clear yellow ;
the flesh is rich, yellow, sprightly, and tender---lime.
is said to be useful in destroying the bitter rot to which
this apple is very liable trees in good ground

142 APPLES.

attain to a large size, and are great bearers—a pint
of the juice of this apple, weighs eleven penny-weights
more than water. “

No. 72. LARGE YELLOW NEWTON PIPPIN.

This is in most of its varieties the finest apple of our
country, and probably of the world. Lt varies much in
quality, with soil, aspect, cultivation, climate and
age: although peculiarly adapted to strong high
ground, it may be raised in great perfection on all good
wheat and clover land—the better the soil, the finer
will be the fruit; for the growth is not vigorous, and
in every soil the bark has a rough appearance—the
form is rather flat, the size large, the skin a greenish
yellow, with black clouds, and frequently with red
spots or blotches—the ends are hollowed, the stem
short, the flesh rich, yellow, juicy, breaking and high-
ly flavoured ; it ripens in November, and is often kept
till May and June—it is a superior table fruit, and
an excellent kitchen and cider apple—it will produce
fine apples on even a light sandy soil, aided by the
application of river or meadow mud as a manure,
two or three cart loads to a tree. The tree does not ar-
rive to maturity until twenty or twenty-five years, the
cider produced from it is highly flavoured, but not se
strong as many other kinds.

APPLES. 143

NO. 73. GREEN NEWTON PIPPIN.

This is a variety of the preceding kind—although
I could never perceive a difference in the trees, there
is certainly a perceptible one in the fruit. The Green
Pippin is rather more oblong in form, the skin is green,
and smoother, the flesh whiter, crisper, and more
juicy—I have eaten them in high perfection, raised —
in some of the Patowmack counties of Virginia, and
from trees growing in New-York, New-Jersey and
Pennsylvania—when produced from trees advantage-
ously situated, and well cultivated, they are every
where the finest apple in our orchards, very far supe-
rior to all other kinds for exportation : in productive.
ness, they are surpassed by no apple of any season—
they are the fairest and figest from rot of any highly
flavoured apple we have.

No. 74. MICHAEL HENRY PIPPIN.

This is a large fair apple, of a handsome oblong
shape, flat at the stalk end, diminishing towards the
crown: the colour when ripe is a lively yellow; the-
flesh is very tender, and when in perfection, it is juicy,
highly flavoured, rich, and melting; of a yellow colour:
the time of ripening is in November—it keeps well

144 APPLES.

through the winter. The tree has a handsome regu-
lar form, and strong growth, the limbs running straight,
with an inclination upwards, what is usually called
beesom-headed—it derives its name from a resident of
Monmouth county, New-Jersey, by whom it was
brought into notice.

no. 75. LONG-ISLAND PEARMAIN.

A handsome large apple, of an oblong form, about
the size of a Priestly—the stem is short, not deeply
planted ; the crown large and hollow; the skin streak-
ed with large blotches of red ona rich yellow ground,
with faint russet spots—the flesh is tender, coarse and
pleasant, partaking of that dryness characteristick of
all the varieties of the pearmain—it ripens in October,
and keeps till March.

no. 76. WOODS GREENING.

This apple is of medium size—the colour a pale
green—the form resembling a Newton Pippin, but
more pointed at the blossom end—the skin smooth,
the flesh white, juicy, and sprightly—an excellent
winter fruit—the stem is thick and short, and deeply
planted—the crown hollow ; a very abundant bearer.

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APPLES. : 145

It was first cultivated by a family in the county of
Burlington New-Jersey, from whom it derived its
name—it is sometimes called Coate’s Greening, from
another family in the same county.

NO. 77. REINETTE GRISE.

This is described as an apple of superior excel-
lence by the French writers, but does not in this coun-
try appear to merit so high a character—the size is
below middling—the form flat, with a small hollow at
each end—the skin thick and rough, with some rus-
set: sometimes it is a bright yellow, with some red in
spots: the flesh is firm, and of a yellowish white—the
juice abundant, sweet and sprightly. It ripens in the
beginning of winter, and keeps late in the spring.

no. 78. PENNOCK.

A very large, fair, red apple, much admired as an
early winter fruit; the form is singular; when standing
on its end, the axis of the fruit inclines twelve to fif-
teen degrees from a perpendicular line—the shape va-
ries, but is generally flat—the skin a deep red, with
small indistinct streaks of dull yellow, and small
black clouds and light spots on the side next the sun; .

146 APPLES.

the flesh is rich, yellow, tender, juicy, and sweet: the
tree grows very large—the form regular, spreading
finely, with great beauty, equal to any trees in our or-
chards: itis a great and constant bearer, and keeps
well, and is a popular apple in the Philadelphia mar-
ket. It obtained its name from a family in Pennsyl-
vania who first cultivated it.

No. 79. PRIESTLY.

This apple is said to be a native of the county of
Bucks in Pennsylvania, where it was first cultivated
by a person from whom it has obtained its name.
The tree has a handsome, upright form, vigorous
growth, and large leaves; it is well suited to light
soils—the fruit is large, of an oblong form— the skin
smooth, the colour usually a dull red, streaked faintly
with green, with spots of the same colour: the flesh is
white, has a pleasant spicy taste—it is an excellent
table and kitchen apple; hangs late on the tree; is
an abundant bearer, and makes good cider late in
the season, but not of the first quality.

NO. 80. LADY FINGER, OR LONG PIPPIN.

The form is oblong and pointed towards the blas-

APPLES. \A7

som end, more remarkably long than any apple I
have seen—the skin is a greenish yellow; the flesh
pleasant, but much inferior in flavour to the Newton
pippin; it is an early winter fruit: does not keep well,
but is an abundant bearer: the tree is of very delicate
growth, with small limbs.

NO. 81. WINTER QUEEN.

This is a very showy fruit; above the middling
size; of an oblong form, diminishing towards the blos-
som end: the skin is smooth, ofa lively bright red
streaked with yellow—the taste is pleasant, but with-
out any of the fine flavour of a very good table or cider
apple: the form of the tree is upright and tall, shoot-
ing out straight limbs—it is an abundant bearer ; the
time of ripening is November.

NO. 82. AMERICAN PIPPIN.

This apple is in very high reputation, both for cider
and for keeping till very late in the spring, often till
Harvest. The shape is flat, without any hollow at
the ends; the stem singularly thick and fleshy; the
crown very large, the skin a dull red, with faint yel-
low spots, and a portion of dull green; the flesh hard

148 APPLES.

and white ; the tree is of a growth remarkably sprea-
ding, with hanging, crooked shoots, and very open.
It makes cider nearly equal to the Grey-House: I
_am informed by an intelligent and experienced farmer,
that fourteen bushels of this apple are required for a
barrel of cider. In the season of bearing, it produces
abundance of sound and fair fruit.

NO. 83. HARRISON.

This is the most celebrated ofthe cider apples of
Newark in New-Jersey : it is cultivated in high per-
fection, and to a great extent in that neighbourhood,
particularly on the Orange mountain; the shape is ra-
ther long, and pointed towards the crown—the. stalk
long; hence it is often called the long stem—the ends
are deeply hollowed; the skin is yellow, with many
small but distinct black spots, which give a rough-
ness to the touch: the flesh is rich, yellow, firm and
tough; the taste pleasant and sprightly, but rather
dry—it produces a high coloured, rich, and sweet ci-
der of great strength, commanding a high price in
New-York, frequently ten dollars and upwards per
barrel when fined for bottling. ‘The trees are certain
bearers; the apples fall about the first of November;
they are below the middling size, remarkably free
from rot; ripen at that time, but will keep well when

APPLES. 149

housed. The tree is of strong and vigorous growth,
throwing out numerous suckers from the limbs—the
wood is hard—ten bushels are required for a barrel
of cider—one barrel will produce fourteen quarts of
distilled spirits: it obtained its name from a family in
Essex county New-Jersey, where it originated, and
is very extensively cultivated. One tree of this kind
this year, in an orchard ‘in Essex county, produced
upwards of 100 bushels, 87 of which were gathered
when fully’ripe, the others were fallen fruit, careful-
ly measured to ascertain the quantity.

_

NO. 84, CAMPFIELD, OR NEWARK SWEETING.

This apple is. next in reputation asa cider fruit to
the Harrison; and is usually mixed with that apple in
equal portions when ground: the size is middling,
the skin is smooth and red, with small indistinct yel-
low spots, the side from the sun a greenish yellow:
the flesh is white, firm, sweet and rich; the form is

round, flattened, and somewhat sunk at the ends—the
cider is very strong and highly flavoured, yielding
fourteen quarts of spirit from a barrel—the price of
the cider, about a dollar per barrel less than the Har-
rison. The form of the tree is tall, with straight limbs,
inclining upwards; the size large, the growth very vis-

orous, the wood hard, and of uncommon fruitfulness;
19

150 APPLES.

it is esteemed the most profitable apple produced in
the Eastern counties of this State, where it was origi-
nally cultivated, and derived its name from a family
resident in that part of the country.

no. 85. GRANIWINKLE.

This apple is of moderate size, in form ratherob-
long—the skin a dark red, somewhat rough—the flesh
a dead sweet, very rich, of a yellow colour. The cider
produced from this apple, resembles a sirup in its
taste and consistence—it originated in one of the East-
ern counties of New-Jersey, and obtained its name
from a farmer who first cultivated it: it is usually mix-
ed with the Harrison for making cider of a superior
quality—it ripens in the month of November.

NO. 86. HEWES’S VIRGINIA CRAB.

This apple is of very small size; the form nearly
round, the stem long and thin, the skin a dull red, mix-
ed with faint streaks of greenish yellow, and numerous
small white spots. The juice, although acid and aus-
tere to the taste when mixed with the ‘flesh, becomes
sweet and highly flavoured when expressed from the
pulp in the perfect maturity of the fruit: the flesh is

APPLES, 151

singularly fibrous and astringent; in pressing, it sepa-
rates from the liquor, which runs through the finest flan-
nel like spring water; in this state it may be trans-
ported a great distance to the cellar of the dealer, be-
fore the commencement of. the fermentation—it is not
practicable to express the juice sufficiently from the
pomace, in one operation of the press; it is therefore
usually returned to the vat, and serves to make water
cider of a very superiour quality---my own practice is,
to mix the crab pomace in the vat with that of strong
rich cider apples, which makes an improved liquor, by
being strained through and absorbing much of the fine
liquor of the crab. The tree is of small size, the
leaves, though small, are of luxuriant growth—the
wood hard and tough, never breaking with the load
of fruit usually produced every second year—such is
the hardiness of this fruit, that in its bearing year it re-
sists the frosts which frequently cut off our other apples:
the origin of this apple is satisfactorily traced to Vir-
ginia, where trees nearly one hundred years old, are
now standing m the orchard of a respectable inhabi-
tant of that State, from whom I obtained the informa-
tion. The size of the fruit may be increased by liberal
manuring and good cultivation—I have hauled from
one to three and four loads of meadow or river mud
round many hundreds of my trees, with the best effect,
in the increase both of the size and quantity of the
fruit.

152 APPLES.

NO. 87. ROANES WHITE CRAB.

This apple I procured from Colonel John Roane
of Virginia—the original tree was discovered a wil-
ding on his Estate, in the year 1790. In growth it
resembles the Hewes’s crab; the leaves being very
delicate, the wood hard, and the size of the tree small;
it is an early and great bearer every second year: the
apple is very small, not larger than the Hewes’s
crab; the form is round, the stalk thin, the skin yellow,
with a small portion of russet about the stem, and
spots of red scattered over it: the flesh is rich, dry,
and of a musky sweetness; rough to the taste, from
its astringent and fibrous properties, and leaving the
pomace undissolved after pressing: the liquor is re-
markably strong, of a sirupy consistence when first
made, but becoming singularly bright by proper fer-
mentation and racking. It will keep perfectly sweet
in casks well bunged, and placed in a cool cellar,
through our summer months: the fruit ripens in Sep-
tember and October, and may be kept without rotting
for late cider.

NO. 88. GOLDEN RENNET.

This apple was originally imported from England.

No .84. Campfield.

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No. 93. Yellow Everlasting. No. 88. Golden Rennet.

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No, 94, French Crab.

APPLES. 153

It is an excellent fruit for late cider: the size is small,
the colour yellow, the skin covered with bright russet,
rough to the touch; the flesh is rich, yellow, and
highly flavoured ; it ripens about the first of Novem-
ber : the tree is large, handsome, and spreading, and
an abundant bearer.

NO. 89. WINESAP.

This is one of our best cider fruits, and is much es-
teemed as a good eating apple: the size is middling,
the form round, lessening a little towards the crown :
the skin is smooth, the colour a dark red, witha small
portion of yellow, and sometimes a few streaks—the
flesh is rich, yellow, and tolerably juicy, pleasant,
and sweet ; the cider produced from it is vinous, clear,
and strong; equal to any fruit liquor of our country
for bottling. The apples hang late, and make good
cider without housing; they will however repay all
the expense of complete maturation in an airy loft, by
the increased flavour of the liquor—the tree is well
adapted to light soils : of 100 trees I planted on a sandy
blowing knoll eight years ago, and well cultivated,
not one has died—every tree bears fine fair apples;
it is becoming the most favorite cider fruit in West
Jersey. The form of the tree is irregular, the branches
often grow downwards, and render it difficult to train

134 APPLES.

ina handsome shape; it bears more uniformly than
any fruitful kind with which I am acquainted.

no. 90. GREYHOUSE.

The Greyhouse, is thought to be the finest cider
brought to the Philadelphia market, by the generality
of the admirers of that liquor, with the exception of
the Crab: in my own opinion, it does not surpass the
Winesap, when well made—-the form of the fruit is
round, the size middling, a plump smooth skin of a
dull ied, mixed with faint streaks or blotches still more.
dull—the flesh is firm and dry, without much indica-
tion of its excellence in taste or smell: the cider when
first made, is of sirupy richness; of great strength;
and when well fined, of peculiar delicacy and purity.
The tree is by no means hardy—nor is it a regular
bearer, although it sometimes produces abundantly—
one of the finest orchards of this fruit, stands on a
sub-soil of river mud; meadow and river mud have
been found highly efficacious in promoting its growth.
The fruit hangs late, and makes excellent cider with-
out housing—the must is very heavy, next in weight
to that of the Coopers Russeting, which weighs twen-
tyfour dwt. per pint more than water.

APPLES, 135

NO. 91. METOISEE,’ OR FRENCH CRAB.

Is a fair red apple of middling size; the skin is
smooth, streaked with a dark shade of red, mingled
with yellow—the form is oblong, the blossom end is
full of yellow spots, the flesh is rich, juicy and well
flavoured; a fine baking apple, and keeps remarkably
well. The tree is of moderate growth and regular
form, the foliage dark and luxuriant—the fruit hangs
on the tree very late in the fall. '

NO. 92. CARTHOUSE, OR GILPIN.

This apple is said to have been brought from Vir-
ginia—it obtained its name from a family in the Del-
aware State. Itis highly esteemed for its excellence
as a table apple late in the spring, and as a good cider
fruit: it isa most abundant bearer, and hangs on the
tree very late in the season; the tree is hardy, of a
handsome, open, spreading, and vigorous growth—
the fruit is small, the colour a deep red, sometimes a
little streaked with yellow—the skinof a polished
smoothness ; the form inclining to an oblong : the flesh
is very firm, yellow, and rich, not fit for eating until
mid-winter, when it becomes juicy, tender, and finely
flavoured.

156. APPLES.

NO 93. YELLOW EVERLASTING,

This apple was obtained from Long island : it is a
small round fruit, with a pale yellow skin, clouded
with black spots—the flesh close grained, with a yel-
low cast, hard and deficient in flavour—it hangs on
the tree very late, and may be preserved till the fol-
lowing autumn: this is its greatest excellence, for it
is deficient in all the other requisites of a fine apple,
although much sought for as a rare and curious fruit.

NO. 94. TEWKSBURY WINTER BLUSH.

This apple was brought from the township of:
Tewksbury in Hunterdon county, New-Jersey—it is
a very handsome fair fruit, with more flavour and jui-
ciness than is to be usually found in keeping apples ;
LT have eaten them in good condition in August of the
second year, preserved without particular care, per-
fectly plump and sound. The size is small ; the form
round; the skin smooth: the colour yellow, with a
bright red cheek—the flesh yellow, tolerably juicy,
and well flavoured, with a considerable degree of
sprightliness: the tree is of vigorous growth, straight,
and well formed—the fruit hangs late in the autumn.

~ No. 96. Coopers Russeting.

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APPLES. 157

NO- 95. REDSTREAK.

This tree was originally brought from England,
where it possessed a high reputation as a cider fruit;
it has been cultivated extensively in this country, by
the descendants of the English settlers in New-York,
New-Jersey, and Pennsylvania. The climate of
America is supposed to have revived the character
of this apple, which had deteriorated in its native soil,
from the long duration of the variety—the fruit is ra-
ther small; the form is oblong, flattened at both ends,
the stem and crown both sunk—the skin is red, faintly
streaked and spotted with yellow—the flesh is yellow,
rich, firm, and dry; it hangs late, and requires to be
matured by housing to make the finest cider. The
character of the cider, when properly made and fined,
is very high, both for strength and flavour—the ap-
ple keeps well through the winter, and is much estee-
med asan excellent kitchen fruit in the latter part of
winter. The tree is of handsome, regular growth,
and a great bearer: the opinion of dealers is, that this
cider is difficult to fine fit for bottling: when perfect-
ly cleared, it ranks among our first fruit liquors.

20

158 APPLES,

no. 96. COOPERS RUSSETING.

This apple was first propagated from an antient
tree in the possession of Mr. Joseph Cooper of Glou-
cester county, New-Jersey, who supposed it to be of
Indian origin—of this fact, strong doubts are enter-
tained. The apple is small, of a pale yellow colour,
mixed with russet ; the form is oblong, diminishing to-
wards the crown; the stem is singularly long and thin;
the flesh is dry, rich, and sweet: the fruit hangs till
about the first of November, it keeps well through: the
winter, and is an economical kitchen apple, requiring
but little sugar. The cider is, thought to be the
strongest in our country: it is, when first made, of a
sirupy consistence, continues so through the winter,
and is sometimes difficult to fine—it is when. properly
managed, a most exquisitely flavoured and vinous li:
quor—the must is uncommonly heavy, weighing twen-
ty-four penny-weight in the pint heavier than water:
the tree is of small and irregular growth, the branches
shoot in every direction, and the wood being brittle, is
apt to be broken from the weight of fruit: this fault
may be remedied in a great degree, by pruning the la-
teral, and promoting the growth of the perpendicular
shoots. The tree suits light rich soils, in which it
grows vigorously, and bears abundantly.

APPLES. 159

NO. 97. ENGLISH NONPAREIL.

This appleis about the middling size; the form is
flat; the skin rough, of a dull green, partaking of a
small portion of russet, mixed with black clouds and
spots: the flesh is rather dry, has a sprightly taste,
but does not appear to be so highly flavoured in our
climate as in England, where it is thought to be their
finest table fruit—the tree is of a straight and upright
form; regular growth, and great fruitfulness—it ri-
pens in November, and keeps through the winter.

‘

NO. 98. FATHER ABRAHAM.

This is a small apple of a flat form; the skin is
red, with spots and blotches of red, with a little yel-
low; the texture very thin and tender—the flesh is tin-
ged with red next to the skin—is white, breaking,
and juicy ; of an agreeable taste though not rich : it is
an early winter table apple, and will keep till April.
In Virginia, whence I procured it, itis much esteem-
ed, and extensively propagated.

160 APPLES.

NO. 99. COURPENDU.

This is a small apple imported from France—the
form is rather oblong, with deep furrows about the
crown, which is a little diminished—the stem is long
and deeply planted: the skin is a dull red, dark towards
the sun, with fawn coloured spots sunk in the skin; the
flesh is inclined to yellow, of a sprightly and agreeable
taste—it somewhat resembles the Pearmain in appear-
ance, and keeps well through the winter: the tree is
vigorous, spreading, handsome, and fruitful.

wo. 100. FEARNS PIPPIN.

This apple was imported from England: its colour
is a beautiful scarlet next to the sun, paler on the
other side, clouded with dark red streaks, and mixed
with small white spots—the size is small; the form
flat; it ripens in October, and will keep till February:
in England, it is an admired table fruit, but is infe-
rior to many of our fine winter apples. The tree has
a handsome form, and grows tall and straight.

APPLES. 161

NO, 104. SWAAR APPLE.

In the Low-Dutch language this name signifies a
heavy apple—it is a highly celebrated winter table
fruit in some parts of New-York, and New-Jersey ;
itis a large green apple, of great and uncommon fla-
vour and richness; highly deserving of cultivation, in
every collection of fine fruits.

In addition to the preceding selection, I have (grow-
ing in my orchards) a considerable number of apples
which have been highly recommended by the taste,
or partiality, of those who have cultivated them ; and
some which are spoken of by European writers in
such favourable terms, that I was induced to incur the
expense of importing them from England and France.
Some of them are estimable fruits; others do not ap-
péar to justify the praises which have been bestowed
apon them. The following kinds are among them.

162 APPLES.

wo. 102. HARVEST APPLE.

This is a small fruit of an oblong form; the skin
a bright yellow, rather rough: the flesh white, without
much flavour or juice, but pleasant and sprightly : ri-
pens in July.

qo. 103. PRINCES LARGE RED AND GREEN SWEETINE.

When full grown, it weighs a pound; the form is
oblong and pointed towards the crown; the stalk
short, and deeply planted; the skin red, streaked on
a yellow ground ; the flesh sweet and tender: it ripens
in September.

»
no. 104. GRUBS SUMMER.

A pleasant apple ripening in July: the skin green,
streaked with red—the form rather oblong—the flesh
not very highly flavoured, and rather dry.

NO. 105. YELLOW DOCTOR APPLE.

Is a very fair fruit, above the middling size; the

APPLES. 163

form long—the flesh white, firm and juicy—of a plea-
_ sant taste : it bears abundantly , ripens in September.
LT have found the tree to be deficient in hardiness, sub-
ject to a cracking of the bark on the south-west side,
which has uniformly destroyed it, after a few years of
great fruitfulness.

no. 106. CHILI APPLE.

The size is very small; the form oblong—the skin
is red, streaked with yellow ; a red cheek towards the »
sun—the stem long; the flesh firm, rich, sweet and
juicy—a, pleasant eating apple: it ripens in October ;
is cultivated near Philadelphia.

NO. 107. BELLFLOWER OF BRENT.

The size rather small; the form flat; the skin red,
somewhat streaked towards the crown ; the stem short
and deeply planted ; the flesh firm, yellow, rich, and
juicy: it ripens in October: the tree is remarkable for
putting forth its leaves late in the spring.

164 APPLES.

NO. 108. THE POMPION.

Is a large greenish yellow apple; ripens in the
fall, and by most cultivators prized more for its size,
than any remarkable excellence of its qualities.

NO. 109. PIGEON.

Imported from France : it is a species of the Rein-
ette—a very fairapple, of middling size; the form
round—the skin yellow; rough, with small dots: the
flesh rich, firm, and sprightly—it ripens in November,
hangs well, and keeps late : the growth of the tree tall

and upright.

no. 440. NEW ENGLAND SWEETING, OR MOLASSES
APPLE.

The form oblong, much resembling the Red-streak ;
the colour a yellowish green, with light faint spots—
the flesh firm, rich, and sweet; ripens late—the tree
handsome and upright.

APPLES, 165

No. 444. EVESHAM RUSSETING.

This is a very valuable apple for house use and
cider; the size is large—it ripens in October.

NO. 112. DUMPLING APPLE,

Isa large red and green streaked apple—-the form ob-
long; the skin smooth; the flesh a greenish white ; jui-
cy, tender, and pleasant, but not highly flavoured—the
tree large, and of luxuriant growth: time of ripening

is in September.
NO. 143. BAR APPLE.

A large, fine, fair apple; slightly tinged with red
next the sun: it is of white and juicy substance, of
sweet and agreeable flavour—an early fall fruit, and
keeps well through the winter—cultivated near Mend-
ham in Morris county, New-Jersey.

No. 144. CATSBURY,

A much admired. English cider apple—the size is
24

i66 APPLES:

small ; the form flat ; the colour green ; the stem short ;
tlre flesh firm and dry—it hangs late on the tree.

No. 115. EVERLASTING HANGER.

A celebrated English cider apple—the skin and
shape much resembles the Newton pippin—the flesh
rich, juicy, sprightly and well flavoured—the tree
straight and upright in growth,

no. 116. OLIVE.

An admired English table apple; a yellowish green,
rough skin, with dark clouds, and a russet cast—the
eye large; the stem short; the flesh rich and yellow ;
with a sprightly taste: ripens in October. It does
not appear to bear a comparison with many of our ta-
ble apples of that season, in beauty or flavour.

NO. 147. PEARSONS PIPPIN.

This is the celebrated Devonshire baking apple,
described by Forsyth: the fruit is much like the En-
glish Golden Pippin; a rich russet skin ; yellow flesh;
very dry and rich—the size very small—the tree ap-

cs

APPLES. 167

pears to be an old variety, deficient in vigour, and
‘
much inclined to canker.

no. 118. HAUTE BONTE.’

An apple of singular form, growing in ridges like a
Melon—the size is middling ; the skin and flesh yel-
low, firm, rich, and sprightly ; but without any uncom-
mon excellence to recommend it—it ripens in Octo:
ber.

NO. 1449. ROUND POP.

The form is rather oblong; the ends singularly
round, resembling a long Bergamot Pear; the stem
rather long; the skin smooth; the colour a yellowish
green, With a faint blush next the sun; the flesh yel-
low, firm, and rich; the flavour agreeable—it is a fine
table and cider apple, bears abundantly, and keeps
weil—cultivated in Monmouth county New-Jersey.

NO. 120. EVERGREEN STRIPED CRAB.

Imported from England: it is a small apple, of con-
jcal form; the skin green with black clouds ; the tex-

168 APPLES.

ture tough ; a faint red next the Sun, and indistinctly
streaked ; the flesh is tough, dry and acid—it is on-
ly used for preserves—it ripens in the autumn.

No. 124. LOBB.

Is an apple below the middling size—the form is
flat; the skin is rough; the colour red streaked with
yellow ; the flesh rich, yellow, and firm; the taste re-
sembles the Vandervere: ripens in October and keeps
well.

NO. 122. EARLY SWEET.

The size is middling: the form oblong; the flesh
white, sweet, and tender ; itripens in August. The
tree luxuriant and handsome.

NO. 423 WARREN APPLE, OR VARMINS PIPPIN.

Is a large, long, and fair apple ; the colour a hand-
some bright yellow, with red spots; the flesh yellow,
tender, juicy, and sprightly—it ripens in November;
cultivated in Burlington county New-Jersey.

APPLES. 19

NO. 124. WOOLMANS LONG PIPPIN.

Is a handsome, fair, yellow, oblong apple, resem-
bling a large Newton pippin—the skin smooth and
dotted with red ; hollowed at the stem ; the flesh white,
firm, juicy, and tender; a great and constant bearer,
and keeps well in the winter.

NO. 125. RED SWEFT.

A very valuable cider apple, cultivated in East
Jersey—the fruit is small; the form round: the skin
a dull red; the flesh white, firm, and sweet—the tree
grows singularly tall and handsome; it ripens in Oc-
tober.

NO. 126. THE SKUNK APPLE

Is a large flat apple; the skin yellow, with dark
red spots, resembling a Newton pippin ; the stem short
and deeply planted ; the flesh rich, yellow, firm, and
juicy; a fine early winter table fruit. The name is
derived from a nest of that animal found at the root
of the original tree, in Middlesex county New-Jer-
sey.

170 APPLES.

~ nO. 127. DAVIS APPLE:

This is a very fair apple; the colour a bright rus,
set; the flesh rich and finely flavoured, fit for the ta-
ble or early cider in September— it bears abundantly,
but is very liable to rot:

no: 128. HERTFORDSHIRE UNDERLEAF,

This apple was imported from England: it is a
large fair green fruit; somewhat lessened towards the
blossom end—the flesh is white, dry, and large grain-
ed, but deficient in flavour ; the tree is of a handsome
growth, and very fruitful ; it ripens in September, and
fulls from the tree immediately.

nO. 129. GENNET MOYLE.

Is a large fair apple, of a round form—the colour
is yellow, with specks of red ; the flesh firm, rich, juicy,
and sprightly ; the character of this apple ranks high
in England; Philips, in his poem on cider, calls it
“the moyle of sweetest honeyed taste”—it ripens and
falls in September and early in October. The tree
is remarkably thrifty and handsome.

APPLES. ari

no. 180. JOHN APPLE.

Called also Deux Annee’s from its property of long
keeping—it is a cider apple of celebrity in England,
and is characterized by Philips in his poem on cider
very correctly. *Nor John apple, whose withered
rind, entrencht with many a furrow, aptly represents,
decrepid age.” It is a small conical fruit; the skin
tough and yellow, with asmall portion of red towards’
the sun ; the flesh yellow, rich, hard and dry ; fit only
for cider—it hangs late on the tree, which grows in
an upright form, the bark of a yellowish cast.

Wo. 134. WAXEN APPLE.

Is a large, flat, yellow apple ; its transverse shape
rather eliptical, like the Pennock: the skin has much
the appearance of a large Newton Pippin—the stem
short; the eye deep; the flesh rich, sprightly, juicy,
firm, and yet breaking—ripens in December; much
esteemed in Virginia.

No. 132. LARGE GREBNING.

This apple I received as the Rhode-Island Gree-

'72 APPLES.

ning, which is a superior apple: it is cultivated in
Bucks county, Pennsylvania ; is a large and uncom-
monly flat apple ; the skin a smooth, lively green ; the
flesh is white, juicy, and tender, but not highly fla-
voured—it is an early winter fruit; the tree hand-
somely formed, and very tall. |

no- 133. SWEET AND SOUR.

This apple derives its name from the peculiar pro-
perty of possessing these different qualities in the same _
fruit: the surface is often uneven, the prominences
having one taste, and the hollows another ; it is not
otherwise deserving of much notice. It was original-
ly cultivated in the county of Middlesex, N. Jersey,
whence I obtained it ; it is an Autumn fruit.

APPLES, 173

A selection of apples, ripening in succession, for
the orchard of an admirer,of fine fruit.

TABLE APPLES.

1. Junating, ripens 13. Doctor Apple, — do.
in June and July. 14. Wine, Oct. and Nov.
3. Princes Harvest, July. 15, Late Pearmain, do.

3. Bough, do. 16. Burlington Green-

4. Summer Queen, July ing, do.
and August. 17. Bellflower, do.

5. Early Pearmain, do. 418. Newark Pippin, Nov.

6. Summer Rose, do. 419. Pennock, do.

7. Codling, August and 20. Michael Henry, do.
September. 21. Spitzemberg. do.
8. Maidens Blush, Sep. 22. Newton Pippin, do.

- 9 Hagloe Crab, table 23. Priestly, do.
and cider, do. 24. Pomme d’Apis, or

10. Catline, do. Lady apple, Dec.

41. Romanite, or Ram- —25. Carthouse, do.
bo, ° Sep. and Oct. 26. Tewksbury Win-

42. Fall Pippin, Oct. ter Blush, do.

CIDER APPLES.

4. Hewes’s Crab. 8. Redstreak.

2. House, or Greyhouse. 9. Campfield.

3. Winesap. 40. American Pippin.
4, Harrison. 41. Golden Rennet.
5. Styre. 12. Hagloe Crab.

6. Roanes white Crab. 43. Coopers Russeting.
7. Gloucester White. 44, Ruckmans Pearmain.
22 ;

174 PEARS.

CHAPTER XXIV.

PEARS:

The pear is arranged by Linnzus with the apple and
quince, under the fourth section of his twelfth class:
Icosandria Pentagynia. It will take on the quince
either by inoculation or ingrafting: the former mode,
being performed above ground, will produce dwarf
irees; the latter mode, under ground, in the root, will,
in some varieties, improve the pear; in all, it will form
a strong vigorous tree. All the pear trees I have im-
ported from France have been treated in this man-
ner—on the apple, it produces a deteriorated fruit, ex-
cept ina few kinds, which succeed tolerably when
grafted in the root, and planted so deep in the earth,
as to permit shoots from that part of the stock. growing
under the surface of the ground.

Whether the climate of the United States is so
well adapted to the cultivation of tlie pear as the ap-

PEARS. 175

ple, is doubtful, in the opinion of some experienced
cultivators—that species of blight, which is sometimes
called the five blight, frequently destroys trees in the
fullest apparent vigour and health, in a few hours,
turning the leaves suddenly brown, as if they had
passed through a hot flame, and causing a morbid
matter to exude from the pores of the bark, of a black
ferruginous appearance; this happens through the
whole course of the warm season—more frequently
in weather both hot and moist, affording reason to be-
lieve that it arises from the rays of the sun operating
on the vapour, or clouds, floating in the atmosphere,
either by concentration or reflection. It generally,
_ though not always, is perceived most in confined pla-
ces: certain kinds, and particularly that most exquisite
of our winter pears, the St. Germain, seems peculiar-
ly liable to this species of blight. I have in twenty
years lost upwards of fifty trees in the fullness of vig-
or—sometimes in the most open airy situations, and
in every kind of soil. From repeated observation of
the kinds most liable to this malady, I have been led
to believe, that itis somewhat connected with a prin-
ciple which appears to be considered as a sound one,
by the most judicious European writers, when trea-
ting of apple trees, that is the long duration of the va-
riety. It is certain, that natural trees, continually
Springing up from seed, are seldom attacked by this
disease : and the Seckle pear, generally supposed to

-

176 PEARS.

be a new variety, is but little affected by it—of fifty
bearing trees of this kind, of various ages, I have not
lost one entire tree from this cause—this year, for the
first time, I have perceived the limbs of some of them
partially affected, and in some instances, several large
branches have been destroyed. From the great vigour
and rapidity of the vegetation in America, pear trees,
if much pruned, are apt to grow too fast: this appears
to render them more liable to the effect of the fire blight
than otherwise they would be—I have therefore chan-
ged my mode of trimming them under this impression,
confining it very much to suckering, and merely for-
ming the tree—our heat and dryness, do not require
the growth to be so open as in Europe.

The soil most favourable for pear trees, is clay, or
stiff loam—they are, in many regions of our country,
hardier than the apple. Jn a journey, many years
since, through the New England States, I found the
common Hedge pear, from which most exquisite per-
ry is made, flourishing where the apple would not
grow, on the sea coast, between Newbury Port and
Portsmouth: in Great Britain they are considered as
much better adapted than the apple to their climate;
perry, on an average, is a cheaper liquor than cider
in that country. Anerroneous practice prevails too
much among our nursery men in America, of using
suckers from old trees for pear stocks; trees produced

PEARS. ATZ .

from suckers, are always disposed to generate suckers,
which are injurious and inconvenient in fruit grounds:
it is probable that the disposition to blight, may be pro.
moted by using the suckers of old worn out varieties,
instead of raising new ones from the seed, as is practi-
sed in apples.

The following kinds have been selected from a
large collection, as affording a succession of the finest
pears, of native and foreign origin ; they are delineated
of the natural size and form, and are accurately des-
cribed.

4. PETIT MUSCAT, LITTLE MUSK, OR PRIMITIVE PEAR,

This pear grows in clusters; the form is round
rather than long; the stalk short, and when fully ripe
the skin is yellow, with a portion of reddish brown on
the cheek next the sun. If not too ripe, it is a plea-
sant pear; the juice somewhat musky—the form of
the tree resembles the Catharine ; it does not produce
fruit early, but when it has attained the proper age,
is an abundant bearer—it ripens from the first to the
tenth of July.

178 PEARS.

2. HATIVEAU.

Is a very small pear; pointed towards the stem,
the blossom end lat; the skin is a clear yelloW; the
flesh is of a yellow. in cast, somewhat spicy, but with-
out much juice or flavour. It is a very great bearer}
the time of ripening, from the middle to the end of
-July.

3. MADELEINE, CITRON DE CARMES, OR GREEN CHISSEL.

This is a very fine early fruit—the size is small, not
much larger than the Hativeau—the skin green, the
flesh juicy, buttery, and highly flavoured—the taste,
when not too ripe, sugary. This pear Mr. Prince
calls the early Chaumoniel; it is one of the finest fruits
of the season.

4, EARLY CATHARINE OR ROUSSELET HATIP.

This is more generally admired than any summer
pear—it is remarkably fine, rich, waxy and luscious:
its form is somewhat like a calabash, with a long cur-
ved neck, anda long fleshy stem, the skin is on
one side yellow, the other a rich russet, or brownish

PEARS. +

red—the tree grows to a large size before it bears, it
is then very fruitfnl. The limbs are long, and when
full of fruit, hang like a willow—this pear should be
always suffered to hang on the tree till ripe; the growth
of the tree is very vigorous; the size large ; the time of
the fruit ripening is about the middle of July.

5. EARLY SUMMER BERGAMOT.

This is one of the finest pears of the season, when
eaten before it is too ripe. The skin is green, full of
small russet spots, but when fully ripe it becomes
yellow—it is a highly flavoured juicy fruit if gathered
from the tree, but when too ripe it. becomes dry, and
loses its flayour—the size is small, of a round form,
the flesh rich and sprightly—it is the least vigorous
pear tree in our couniry—of moderate size and great
hardiness ; free from blight—the fruit im perfection
from the middle to the end of July.

§. BELLISSIME D’ETE,’? OR THE BEAUTY OF
SUMMER, _

The fruit is small, and singularly beautiful—the
skin is smooth, of a bright yellow, the cheek towards
the sun of a brilliant red, with small dots—the form

180 PEARS.

is regular, diminishing towards the stem, which is
long; if picked before it is too ripe, it is a pre‘ty good
early pear; it sometimes grows in clusters, produces
abundantly, and ripens about the middle of July.

'’. THE SKINLESS, OR POIRE SANS PEAU.

The size of this pear is about that of the early
Catharine—--the skin is smooth and very thin---the co-
lour a greenish yellow, with a little blush, scarcely
perceptible ; the stem is long and small---the flesh jui-:
cy, and breaking rather than melting, of a pleasant
sweet taste, very attractive to wasps and. bees---the
tree and foliage are of delicate growth---the time of

ripening about the end of July.

8. FIN OR D’ETE,’ OR FINE GOLD OF SUMMER.

This is a very fine and beautiful pear—the size is
small, the form nearly round—the blossom end flat,
the stem almost an inch long, growing a little on one
side—the skin has a small degree of roughness; ofa
rich yellow on one side, and on the other a brilliant
red, dotted with yellow; the flesh rich and juicy, brea-
king, and highly flavoured; the growth of the tree
vigorous, with long hanging limbs—in perfection about
the twentieth of July.

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or Rousselet.

No. 16. Green Catharine,

PEARS. 181

9. AURATE.

This is a small pear of a regular form, diminishing
towards the stem which is very long ; the skin is rough,
of a pale yellowish green—the flesh is highly flavour-
ed, rich and luscious: it is a great bearer—ripens
about the end of July.

40. EPARGNE.

This is a pear of a long shape, below the ordinary
size, diminishing gradually towards the stem, which
is about an inch in length, large, and planted rath-
er on one side—the crown is not hollowed; the skin
is of a greenish cast, blotched with spots of a fawn
colour, and sometimes with a little blush—the flesh is
melting; the juice sprightly and agreeable—it ripens
about the beginning of August.

44. CUISSE MADAME.

This fruit is of a moderate size, very long, and small
towards the stalk, which generally grows in a furrow,
or small hollow—the eye is small and but little sunk;
the flesh is sweet and Juicy, a little musky—the skin

182 PEARS

smooth and glossy; of a yellowish green, with a red-
dish brown cheek next the sun—it is very liable to
be blown off the tree. The tree is of vigorous growth,
the leaves of the common size, almost as wide as they
are long, and very little indented—the time of ripen-
ing is the end of July.

42. JULIENNE, OR L’ARCHIDUC D’ETE’? SOMETIMES
CALLED THE SUMMER BEURREE-

Is a pear of about the common size in good ground,
but smaller in a less rich soil, or on old trees—it is of
a round form, a little extended, and diminishing to-
wards the stalk, which is short and rather small—the
skin is smooth, when fully ripe, of a bright yellow,
sometimes with a faint blush towards the sun—the
flesh is sprightly, rich, and juicy if gathered before
fully ripe, and kept a few days in the house—it bears
young, and most abundantly—the appearance and
qualities of this pear, have obtained the name of the
Butter pear of summer: the tree is of singular growth,
the branches long and bending, with large swellings
at the extremities, the wood of a lively yellow brown;
it continues several weeks in perfection, and is.certain-
ly among our finest summer pears ; the time of ripening
the whole month of August—according to age, aspect,
and soil.

PEARS. 183

13. JARGONELLE.

This pear has not been much cultivated in Amer-
ica, and almost always under false names: it is a
tolerably large pear, of the size of a middling Beurree’,
with a neck somewhat curved, and diminishing to a
small point, with a long stalk, fleshy towards its
junction with the fruit—the skin is a light green with
small cloudy spots, blended with russet, particularly
near the stem—the cheek next the sun has frequently
a brownish red colour—the flesh is juicy, highly fla-
voured, and sprightly, but liable to rot—it is like
most summer pears, best when picked before fully
ripe, and matured in the house; it is in perfection
about the latter part of July.

\
44. ORANGE MUSQUEE, OR MUSK ORANGE
PEAR.

This pear is of a moderate size, of a round form, di-
minishing a little towards the stalk, which is rather
large and long, and planted in an irregular cavity. The
flesh is juicy and well flavoured, but uncommonly sub-
ject to rot—the skin is a greenish yellow: it ripens in

August.

i84 PEARS.

145. GREEN CATHARINE, OR ROUSSELET.

Is a fine sprightly pear—very pleasant as an eating
fruit, and excellent for baking ; it is a great and con-
stant bearer—the size is rather small; the form very
irregular; the blossom end round, diminishing towards
the stem; the skin of a greenish yellow, with a rus-
set btown cheek, scattered over with spots of a feuille
morte colour—the flesh is firm and breaking, -of a
coarse grain—it ripens in August, and continues a
long time—the tree grows somewhat like the early
Catharine, and is very hardy.

46. RED BERGAMOT.

This fruit is sometimes large, but usually of a mod-
erate size—the form round, flattened at both ends; the
stalk very long, the flesh coarse and tender; very full
of juice, of a fine flavour, rich, and sprightly ; the skin
is yellow, the cheek next the Sun of a lively red, dot-
ted wiih small russet spots; the time of ripening in
August; the tree is of vigorous growth, and large size ;

it does not bear while young, but when more advanced
is a great bearer.

PEARS. 185

17. GRISE-BONNE, OR GOOD GREY PEAR,

This is rather a small pear, the form regular, di-
minishing with a gentle swell towards the stem, which
is long ; the blossom end rather flat, with no hollow at
the crown; the skin green, dotted with black spots—
the flesh large grained and juicy, of a pleasant taste—
ripens from the beginning to the middle of August.

48, MUSK SUMMER BON CHRETIEN, OR LARGE SUGAR PEAR.

This is a large and handsome fruit, of very irreg-
ular form ; the shape is oblong, swelled in the middle,
and diminishing towards each end, but more towards
the stalk, which is long and large, and frequently in-
serted on one side; the flesh is rich, melting, and of a
highly musked taste, saccharine and waxy, yielding
an uncommonly fine odour ; the skin is very smooth, of
a yellowish green, clouded with clusters of black
spots.

It frequently cracks in the skin, which diminishes
its excellence; when free from this defect, it is a very
estimable fruit. The leaves are large and smooth, the
tree of vigorous growth: itis often mis-named the Jar-
gonelle in this country ; the time of ripening, the latter

186 PEARS.

end of August; its value is much lessened by its ripen-
ing with the Seckle, and several other pears of high
reputation.

49. MUSK, SPICE, OR ROUSSELET DE RHEIMS.

This excellent and popular pear, is tess than the
medium size---the form is oval, a little produced te-
wards the stem, which is short and thick, the blossom
end round and even; the eye large; the skin a green-
ish yellow, with a brilliant cheek: towards the Sun,
sometimes red, sometimes brown, spotted with small
dots in every part ; the flesh is half breaking, fine, and
of a high and very peculiar musky flavour, whence it

derives its name in common use.

The tree is remarkably vigorous, grows with long
shoots like the Catharine, from which it is often called
the late Catharine, or autumn Catharine; it does not
bear till large, it is then very fruitful ; the time of ri-
pening in August and September; it is eaten in the
highest perfection when fully ripe from the tree.

PEARS. 187

20. SALVIATI.

This pear is above the common size, nearly of a
round form, very little lengthened ; the stalk is long
and straight, the crown even with the surface—the
skin is of waxy yellow colour, sometimes with red
spots scattered over it; the flesh is very fine, half but-
tery ; the juice sweet and well flavoured ; the time of
ripening in August.

21. BON CHRETIEN D’ETE’, OR SUMMER BON CHRETIEN.

The fruit is large and long, with a large long stalk
inserted amidst several hollows and projections—it is
swelled towards the blossom end, and diminished to-
wards the stalk ; the skin is smooth, of a clear green
colour, which turns yellow when fully ripe; the fiesh
is white, tender, half breaking, very juicy and sugary ;
the time of ripening the latter part of August: the tree
is very fruitful, the leaves large and handsome, and~
finely indented.

22. AUTUMN BERGAMOT. |

This is rather a small pear, very flat at the blossom

188 PEARS.

end, and diminished towards the stalk end which is
also flattened---the stem is short, the skin green with
black spots, the flesh is white, juicy and sprightly—the
tree is not very vigorous, but produces abundaytly ;
it is in season during the whole month of September. —

23. BROCA’S BERGAMOT.

This is a very fine pear, superior to most of the
Bergamot tribe, but a very uncertain and small bearer;
the size is rather larger than the autumn Bergamot,
the shape rounder; it is flat at both ends, diminishing
a little towards the stem---the skin is rough, of a dull
light green ; the flesh rich, juicy, melting, and spright-
ly---the tree is remarkably deficient in vigour of
growth, and loses its leaves very early in the season :
they fall sometimes as early as the fruit—if this pear
ripened at another season it would be highly prized.
but ripening with the Seckle, Beurree’, and several
other fine fruits, it is less esteemed—it is in perfection
about the middle of September.

24. BEURREE GRISE OR BROWN BEURREE.

Is a large juicy pear, and in some seasons has a
fine flavoured flesh of great sprightliness—it is of very

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PEARS. 189

varying excellence—it is too often acid in the extreme
with little flavour ; its character changes with the sea-
son—when the year is unfavourable the fruit cracks,
and the trees lose all their leaves prematurely ; when
in perfection it is a fine plump fruit, of almost ellipti-
cal form, very little diminished towards the stem—
resembling the yellow Beurree’ in shape ; the skin is
green with clouds of black, the flesh white—it ripens
in September, and iasts a long time in favourable sea-

sons,

25. SECKLE PEAR.

So called from Mr. Seckle of Philadelphia, the
proprietor of the original tree now growing on his
estate near that city—it is in the general estimation of
amateurs of fine fruit, both natives and foreigners, the
finest pear of this or any other country—it is believed
to be a native fruit, produced from the seed of a fine
pear (of which the original proprietor owned many va-
rieties) accidentally dropped where this tree now
grows. ‘The form and appearance, vary with aspect,
age, and cultivation—the size generally is small, the
form regular, round at the blossom end, diminishing
with a gentle swell towards the stem, which is rather
short and thick; the skin is sometimes yellow, with
a bright red cheek, and ok es at other times a per-

196 PEARS.

fect russet, without any blush—the flesh is melting,
juicy, and most exquisitely and delicately flavoured ;
the time of ripening is from the end of August, to the
middle of October. The tree is singularly vigorous
and beautiful, of great regularity of growth and rich-
ness of foliage—very hardy, and possessing all the
characteristicks of a new variety—neither L’abbe’
Rozier or de La Quintinye among the French, nor Mil-
Jer or Forsyth among the English writers, describe
such a pear as the Seckle—nor have I found one a-
mong the intelligent French gentlemen in our country,
who has any knowledge of the pear in his own coun-
try.

26. HOLLAND GREEN, SOMETIMES CALLED THE
HOLLAND TABLE PEAR.

This is rather a large pear, of very irregular form,
the skin is green, with a number of indistinct spots, and
small russet clouds—the flesh is remarkably juicy,
‘delicate and luscious, melting and sprightly, of a green-
ish white cast—it is very wide at the blossom end,
lessens suddenly to an obtuse point at the stem, with
an uneven though smooth skin—the stalk is very long;
Few pears are more admired at a season when fine
pears are common—it ripens in September and Octo-

ber—the tree is of strong and vigorous. growth, with

PEARS. 19}

long branches, the foliage luxuriant—it is a great and
uniform bearer; it was imported from Holland by the
late William Clifton of Philadelphia.

27. YELLOW BUTTER, OR BEURREE DOREE, OR ST.
MICHAEL’S PEAR.

This pear in the opinion of many good judges, is
on a par for excellence of flavour with the Seckle—it
is large, fair, handsome, melting, juicy, and delicate-
ly flavoured ; to have it in perfection, it should be ga-
thered before fully ripe when it begins to turn yellow,
and be kept some time in the house, or otherwise it
will lose much of its juicy and melting qualities ; it is
round and rather oblong in shape, somewhat dimin-
ished towards the stem, which is short and thick; the
flesh white and singularly cold, the skin a bright yel-
low, sometimes with a blush, at other times covered
with a bright russet---it is in season from the beginn-
ing of September to the first part of November, when
carefully preserved, by gathering with the hand in dry
weather; it is a never failing and abundant bearer,
and produces fruit at an early age---the tree is of small
size; this is the same with the Doyenne’, or Deans
pear, and is probably more extensively cultivated than
any pear in our country---this fruit is very erroneous-
ky called the Virgouleuse in New-York, and East

192 PEARS.

Jersey ; the Virgouleuse is a late winter pear: see
No. 38.

98, ANGLETERRE, 0R ENGLISH BEURREE.

Is rather above the medium size, round at the blos-
som end, diminishing to a point at the stalk, which is
long and large---the skin is smooth, of a greenish yel-
low; the flesh tender, half buttery and melting, apt
to rot soon; it ripens in September with many of the
finest pears, which lessens the estimation in which it
would otherwise he held.

29, VERTE LONGUE PANACHEE’, STRIPED LONG GREEN,
OR CULOTTES DE SUSSSE.

This is supposed to be a variety of the Mouille
Bouche, or Long Green—the shape is round at the
blossom end, lessening gradually by a gentle curve to
the stem. The skin is yellow, with green stripes from
the crown to the stem, with spots of dark green ; some-
times a portion of red towards the sun is blended with
the green. The stalk about an inch in length, the
flesh melting, fine, and delicate, with little core—very
juicy and sweet; it bears abundantly, and ripens in
the latter part of September.

PEARS, 193

30. VERTE LONGUE, MOUILLE BOUCHE, OR LONG GREEN.

This is a small pear, the skin green when fully
ripe; the flesh melting and juicy, with a spicy taste,
not universally admired, very similar to that of the
Verte Longue Panachee’. It ripens in the end of Sep-
tember, and beginning of October.

31. SUCRE’ VERT, OR GREEN SUGAR PEAR.

This pear came from France; it is of moderate size ;
the form round, a little oblong—the blossom end flat,
the eye sunk but little below the surrounding part, to-
wards the stalk it is a little diminished; the stem
Jarge, about an inch in length—the skin is smooth and
green—the flesh buttery, the juice sweet and well
tasted—it ripens in October. The tree is of vigorous
growth.

32. BERGAMOTTE SYLVANCHE,

This is a very fine pear imported from France, of a
large size fora Bergamotte—it is round and flat at
both ends; a strong stalk, a thick green skin, very
tender, melting, rich, and juicy flesh, continues in sea-

194 PEARS,

son during the month of October, and sometimes later:
it may be ranked among the finest fruits of the season.

33. MESSIRE JEAN, OR MR. JOHN.

This pear is held in high estimation in France, but
in this part of America it is very apt to rot; it is of
moderate size, but sometimes on young trees and.
rich ground, it grows large; the blossom end is full ,
and round, diminishing suddenly towards the stem,
which is of moderate length; the skin is rough, and
when fully ripe, yellow, with a portion of russet. It
is sometimes called the Monsieur Jean doree’; the
flesh is coarse, juicy, and sprightly ; but not very rich
or highly flavoured---it ripens in October.

34, CRASANNE, OR BERGAMOTTE CRASANNE.

This pear is among the most estimable varieties ; it
is generally of the medium size, but on young trees
and rich ground it sometimes grows large, it is of the
Bergamotte shape, rather round, the skin when ripe
a greenish yellow, full of distinct black dots, very thin
and tender : the flesh is singularly melting, rich, juicy
and sweet, but not sprightly--it is sometimes in France
called the flat Beurree’; itripens in October after the

PEARS, 195

yellow Beurree’, and with care in gathering it from
the tree when dry, will keep a month or six weeks in
the house: it is a great bearer, of vigorous growth, and
hardy; I know few pears more deserving extensive
cultivation.

385. POIRE DE JARDIN, OR GARDEN PEAR.

A large pear, rather long, and flat at the blossom
end, diminishing gradually towards the stalk, which
is about an inch long, and large ; the skin yellow and
thick, the flesh yellow, rich, firm, juicy, and melting ;
it ripens in November.

36. SWANS EGG.

A pear of ordinary size ; of elliptical form; a long
stem; the skin green, thinly covered im part with
brown: the flesh melting, and full of a pleasant musky
juice ; ripens in November, and with care may be pre-
served for some time. This fruit is by many called
the Poire d’Auch; this must be an error; Forsyth
says the Poire d’Auch resembles the Colmart, but ful-
ler in the neck; the Colmart is delineated by the
Abbe’ Rozier as a very different pear, much larger,
with a distinct neck: see figure no. 44,

196 PEARS.

37. VORANGE D’HYVEK.

This name I have given to a pear I imported from
France under the name of L’Echasserie, which is
certainly incorrect---it bears a stronger resemblance
to the Orange d’Hyver as delineated and described
by the Abbe’ Rozier in the Cours d’ Agriculture, than
any other fruit; it is of estimable character as a fine
winter pear; the size is not larger than a small orange,
nearly round, a little flattened at each end, the stem
long, the skin a dull yellowish green, with faint blot-
ches of russet coloured dots, rough, thick, and firm:
the flesh white, melting, juicy, sprightly and finely
flavoured---it ripens in November, and in favourable
seasons will keep till January.

38. VIRGOULEUSE.

This pear I imported from France; it derives its
name from a village called Virgoule’ in Limousin-.-
in size and appearance it resembles the yellow Beur-
ree’, (which by most persons in New-York and Kast
Jersey is erroneously called the Virgouleuse) but the
skin is thicker and rougher; the flesh is singularly firm,
rich, juicy, and highly flavoured---it ripens in Novem-
ber and keeps in perfection till March; it is one of

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PEARS. 197

the most admired winter fruits of France, and highly
deserving of extensive cultivation; it is sometimes
subjeet to cracking in the skin; but this affects little
of the fruit growing on vigorous trees in rich cultiva-

ted ground.

39. ST. GERMAINE.

Is a fine winter pear, by many erroneously called
the green Chissel, (which is a summer pear) the size
is large, of an irregular form, generally diminished
towards the stem, and sometimes towards the crown---
the skin is green till fully ripe, and very thick, whence
it is often called the walnut pear---the stem is short
and generally planted in an oblique direction, the
crown is large and not much sunk; the flesh is very
highly flavoured, rich, juicy and sprightly beyond any
other pear when the season is favourable; it ripens in
November ina close warm situation, it is frequently
kept till late in the winter by care and attention. It is
to be regretted that the tree is very subject to the fire
blight, so destructive of the finest and most delicate
pears in this country—it would be highly useful to
the cultivators of fruit could the cause or cure for this
evil be discovered; whether it be founded in any pecu-
liarity of our climate, or in the long duration of the

variety, is a point which has not been satisfactorily
25

198 PEARS,

ascertained—the tree is of singular growth, very dark
and thick foliage, the leaves being furrowed through
the centre, and arched by a contraction of the middle
tendon.

40. AMBRETTE.

This is rather a small pear, of an oblong form with
a long stem—the colour when ripe is green, the skin
rough with small russet spots and some black clouds;
neither the crown nor stalk end is indented—the flesh
is rich, juicy and highly flavoured; it ripens in the
beginning of December, and in favourable seasons
will keep till March. This pear resembles L’ Echas-
serie in many of its properties, but differs from it m
having an unindented leaf—it is a fruit of uacommon
excellence, and merits extensive cultivation: it is
known in this vicinity by the name of the Tilton pear.

41, MERVEILLE D’HYVER, OR THE WONDER OF WINTER.

Is very irregular in its shape, and in its size, which
is usually rather small—the skin is remarkably thick.
and firm, the coloura dull green, with some russet
spots—the stalk about an inch long, grows in a hollow
furrowed in different directions: the flesh white, mel-

PEARS. 199

ting, and luscious—the eye is very singular, frequently
without any crown; itis destitute of beauty, but is
estimable in its other properties—the time of ripening
is in December.

42. EPINE D’HYVER, OR WINTER THORN.

Is a large pear, round at the blossom end, diminish-
ing gradually with a gentle swell towards the stalk,
where it is somewhat round. The stem is large, about
an inch in length; the skin is smooth, of a yellow-
ish green; the flesh rich, melting, and tender ; of an a-
greeable flavour: it ripens in November, and will
keep till January.

43, PADDINGTON, OR EASTER BERGAMOT.

This is a large fruit ; of a round full shape, dimin-
ishing towards the stem, which is short and thick—
the skin is green, with small grey dots, inclining to
yellow asitripens ; the flesh is white, half buttery,
sprightly, and somewhat acid: it is in season from
January to March.

200 PEARS.

44, COLMART.

Isa large pear, somewhat resembling the Winter
Bon Chretien—the blossom end is flat ; it diminishes
towards the stalk, which is large and fleshy, planted
in a deep hollow, surrounded with protuberances—
the skin is smooth, green, with little brown spots ; it
inclines to yellow, with the maturity of the fruit—the
flesh is yellowish, very fine, buttery, and melting ;
the juice very sweet and sprightly—it ripens from
January to April: the tree is vigorous, the leaves
large, arched and guttered.

¥
4:5. WINTER RUSSELET.

Isa small pear, of regular shape, gradually dimin-
ishing towards the stem: the skin is a lively russet
like a Golden Pippin—the flesh is yellow, rich, and
sprightly, rather too firm for a table fruit, but excelient
for baking and stewing; it 1s a fine keeping pear, and
an abundant bearer.

46. BEZY DE CHAUMONTEL, OR WINTER BUTTER PEAR.

The size is large, the form very irregular—in some

ot Epine D’ Hyver.

42

No.

ZY

No. 43. Easter Bergamot,

ington:

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No. 44. Colmart.

No. 45. Winter Russelet.

No. 46. Bezy de Chaumontel.

No. 47. Muscat Allemand.

No. 48. Bequesne..

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No. 49. Royal Wi

No. 51. Fine Winter Baking Peat.

PEARS. 201

diminishing to a point at the stalk, in others with a
pear like neck—the crown very deeply hollowed, bor-
dered with little elevations, which reach to the cen-
tral part of the fruit—the stem is large and short; the
colour of the skin varies mnch, sometimes with a live-
ly red next the sun, sometimes spotted with grey, with-
out red—the flesh is half breaking and melting; it
keeps till February.

47, MUSCAT ALLEMAND, OR GERMAN MUSCAT.

Is a very fine winter pear, ripening in November ;
and in good seasons continuing in perfection during
the winter, when it is of much superior quality to
that of ordinary years; the blossom end is wide, and
very flat, so as to appear almost triangular in profile,
diminishing suddenly at the crown, with a very long
stem; the skin is rough and green, with black clouds
and some russet—the flesh is yellow, rich, buttery,
and of a sprightly flavour—it ranks among the most
estimable pears imported from France : the tree is vig-
orous, of large growth, and very fruitful—there is a
peculiarity in this pear worthy of notice; the eye is
very small, frequently naked, entirely without the flow-
er leaf.

202 PEARS.

48. BEQUESNE,.

This isa large and long pear, full and round at
the blossom end, and diminishing gradually to a point
at the stem, which is very long—the skin is yellow,
full of very distinct dark dots; little or no hollow at the
crown; the flesh is firm and without any great degree
of flavour or juice: it is however, a cooking fruit of
great excellence, it requires little or no sugar—when
baked is rich, melting, and luscious, it keeps well
through the winter.

49. ROYALE D’HYVER, OR WINTER ROYAL.

This is a very large pear, of a pyriform shape,
much swelled at the blossom end, and diminished to-
wards the stalk in such a manner as to exhibit a tri-
angular figure when viewed in profile—the skin is
smooth and fine, a handsome red towards the suny
yellow on the shady side, spotted with little dots on
the red, and russet spots on the yellow—the flesh is
half breaking, melting, of a yellowish cast, the juice
very saccharine; the eye is very small, and planted
very deep---the stalk long, and large at the extremity ;
the time of ripening is from December to February;
in the appearance of this pearand the Muscat Alle-

PEARS. 208

mand there is little perceptible difference; as delinea-
ted by the Abbe’ Rozier, they resemble each other very
much, and it is stated by the same author, that they
are frequently confounded by the French gardeners,
they are both highly estimable winter fruits.

80. BON CHRETIEN D’HYVER, OR GOOD CHRISTIAN
OF WINTER.

This is a very large pear, of the form of a trunca-
ted pyramid---the blossom end is much swelled, the
eye deeply sunk in a furrowed cavity, which forms
angular ridges extending themselves to the body of
the pear; the end towards the stalk 1s much dimin-
ished, without being pointed ; it terminates obliquely :
the stalk is about an inch long, and fleshy---this pear -
is sometimes six inches in length and four in width;
the skin is a finely grained clear yellow, approaching
to green on the shady side, with a bright red towards
the sun---the flesh is fine and tender, though breaking,
very juicy, mild and sugary; sometimes odoriferous
and vinous---it is ripe in January and lasts till Spring;
the leaves are of moderate size, the foot stalks of greaj
length.

204 PEARS.

51. FINE WINTER BAKING PEAR.

This is a pear of moderate size, a great and uniform
bearer ; itis rounded at the blossom end, terminating
rather suddenly at the stalk, which is very long—the
flesh is without much flavour or juiciness, only fit for
baking, which turns the flesh to a fine red: the skin
is green : it is generally known by the name of Bloom-
fields winter ; it is equal to any pear for culinary pur-
poses—it keeps well through the winter, but is never
fit for the table uncooked.

52. HARRISONS LARGE FALL PEAR.

This is by Mr. Prince called the Swans Egg ; but
is a much inferior fruit—it is however excellent for
baking, requiring when ripe no sugar; it is of very
large size, flat at the blossom end, otherwise very
round, but little diminished towards the stem, which
is large and long: the flesh is coarse, without much
juice or flavour ; the tree is very large and vigorous,
a great and uniform bearer—it ripens in September,
and continues without rotting a long time.

No, 53, Orange Bergamot.

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52 Harrisons Fall Baking Pear.

No.

No. 54. Frangipane.

de Caissoy.

No. 58, Bezy
Winter Bergamot.

No, 56.

No. 55. L’ Echasserie.

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No. 60. Holland Bergamotie.

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97

Na.

PEARS. 205

53. ORANGE BERGAMOT.

-Is a large handsome pear, flat at the blossom en’,
gradually diminished towards the stem; tie skin is
rough, yellow, and of a bright russet towards the Sun ;
the flesh is rich, firm, and very sprightly, rather too
acid for the dessert, but the best baking pear of the
season, which is in September : it is a great bearer, aud

a hardy tree.

54, FRANGIPANE.

This pear is of moderate size, long shape, spotted
with small points ; the eye is large, not sunk, the blos-
som end round, it diminishes towards the stalk, which
is short and thick ; the end is truncated obliquely—the
skin is smooth, oily to the touch, of a fine clear yellow,
with a lively red towards the Sun; the flesh is half
melting, the juice mild and sugary, of a peculiar taste,
like perfume : it ripens in the latter part of October.

55. L’ ECHASSERIE.

This pear is of the medium size, an oval form, di-

minished towards the stalk, the blossom end very
26

206 PEARS.

round, the eye not sunk, the stalk is large: the flesh
is melting, buttery and fine, the juice sweet, musky and
very pleasanit—the skin is of a light yellow, inclining
to white; its maturity is from November, to Febru-
ary, and it is an excellent pear : the tree is very hand-
some and fruitful, and is an early bearer.

56. WINTER BERGAMOT.

Was originally imported from England ; it is ‘some-
times called the Townsend Bergamot, and the Cape
May Bergamot; the size is moderate—the skin rough,
with russet and iron spots scattered over it ; the shape
‘round, flatted at the ends, a little diminished towards
the crown; the taste is pleasant, but it is deficient in
juiciness and sprightliness : it ripens in December, and
is an abundant bearer.

57. IMPERIALE FEUILLE DE CHENE, OR OAK-LEAF PEAR,

The fruit is long, and of middle size, about as large as
a Virgouleuse: the blossom end round, the eye small,
not sunk, diminishing uniformly towards the stem---
round at the insertion of the stalk, which is large :
the skin is even, smooth, and green; as it ripens it

‘shrivels and turns yellow ; the flesh half melting, the

PEARS. 207

juice sweet, though not very highly flavoured—it ri-
pens late in the spring ; it derives its name from the
peculiar form and curl of the leaf, resembling that of
the oak—the tree is vigorous, the foliage very hand-
some.

58. BEZY DE CAISSOY. .

This fruit is small and round, a little flat at the
crown; the stalk is straight and deeply planted, the
eye small, and much sunk; the skin green, turning
yellow when fully ripe, and covered with clouds or
spots of brown—the flesh tender and buttery, the juice
resembles that of the Crasanne : it ripens in Novem-

ber.

59. MARTIN SEC.

This is a pear of moderate size, of a long pyra-
midal form, the colour brown, with a clear red next
the Sun, dotted with small white points, the flesh is
breaking, sometimes a little stony, sugary, slightly
perfumed, and of a pleasant taste—the stalk is long
and bent, the eye:small, but little sunk; it ripens in
November and December.

208 PEARS.

60. HOLLAND BERGAMOT.

[s a pear of middle size, flat at the crown, round at
the sie, of the ordinary Bergamot shape ; the stalk

is large, and about an inch in length—the eye is in-
serted in a deep, narrow cavity—the skin is uneven,
in autumn covered with brewn spots, in February

and March it becomes lightly shrivelled, and turns a
clear yellow—the ilesh is coarse but good, half break-
ing, anda little stony: the juice is abundant and
sprightly. It may be kept till very late in the season.

61. MARQUISE.

This is a very large pear of pyramidal shape, rather
flat at the crown, gradually lessening to the stalk,
which is large and about an inch long, planted in a
furrowed cavity—the skin is even, and green, with dots
of a deeper green, growing yellow when fully ripe ;
sometimes a light shade of red towards the sun—the
flesh is buttery and melting, the juice sweet, mild, and
sometimes a little musky; it ripens in November and
December.

No. 61. Marquise.

——————_
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No. 62. Bon Chretien D’ Espagne.

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No. 63. Pound Pear.

PEARS. 209

62. BON CHRETIEN D’ESPAGNE, OR GOOD CHRISTIAN OF
SPAIN.

This pear is very large and long, gradually lessen-
ing towards the stem, a little curved and truncated
about the foot of the stalk, which is large and very
long—the eye is small, and planted in a deep and wide
hollow, bordered with ridges which extend towards
the middle of the fruit; the skin is spotted with dots,
of a brown colour, of a fine lively red towards the
sun, with a pale yellow on the shady side when ripe;
the flesh is white, blended with grains of green, dry
and hard, or breaking and tender, according to the
season and soil—the juice is mild and sweet when
growing on a favourable soil, and well exposed; it
ripens in November and December.

63. POUND PEAR.

This is one of the largest winter pears, it sometimes
weighs from twenty-six to twenty-eight ounces—the
form is regular, full and round at the crown, lessening
gradually towards the stem, which is long and large—
the skin is green, with a brown cheek; it becomes yel-
low, and the cheek sakes a lively red when kept from
the air towards the spring; it has a firm flesh, which

210 PEARS.

becomes red like a quince when cooked, for which
purpose only, it is preserved through the winter—it
is a great bearer; the tree grows large, and is very
hardy; these pears should be suffered to hang on the
tree as late as possible, they may be kept in bran, chaff
or paper, excluded from the air, which preserves their
fullness, renders them more juicy and tender, and gives
them a fine colour.

64:. WILLIAMSON’S VIRGOULEUSE.

Ts a fine winter pear ripening in December and kee.
ping well for a considerable time—it is a large fruit,
of alight green colour, with a rough skin, clouded
with black spots—the stalk is large and fleshy, and
of irregular form, the crown not much sunk, of a full
round form next the blossom end, gradually lessening
to the stem—the flesh rich and juicy ; the tree is a vi-
gorous growth and bears well: a native fruit from
New- York.

65. BENSELL’S WINTER.

This pear takes its name from the original cultiva-
tor near Philadelphia. It is a large full round pear ;
the skin yellow, the flesh firm and juicy, somewhat as-
tringent—it is a fine keeping fruit, anda great bearer.

PEARS. an

A selection of 20 varieties, ripening in succession
for a private garden.

4. Green Chissel. 13. Yellow Beurree’.
2. Early Catharine. 14. Holland Green.

3. Early Bergamotte. 45. Crasanne.

8. Fin or d’Ete’. 16. Orange d’Hyver.
9. Julienne. 47. St. Germaine.

10. Red Bergamotte. 18. Virgouleuse.

41. Spice. 19. Muscat Allemand..
42. Seckle. “ 20. Ambrette.

There are some kinds of table pears in the Euro-
pean collections, which have not yet been introduced
into notice among us—L/’Abbe’ Rozier describes one
hundred and twenty—La Quintinye eighty-six, Mil-
ler eighty, and Forsyth seventy-two varieties ; in my
own collection I have upwards of one hundred kinds,
from which I have made the foregoing selection of
those which I considered as the best, principally of
French origin.

In England the pear is much cultivated for its li-
quor—vast quantities of most exquisite perry are made
from pears of a character entirely unfit for eating—
in 1805 Limported three kinds most esteemed in Here-
ford; of which I have an orchard of fifty trees plan-
tedin 1810, none of them have yet produced a single

212 PEARS.

pear or blossom, though growing among trees which
have all borne—the original trees perished from the
blight, but the young orchard thrives well, and prom-
ises fo be not the less valuable eventually from the
lateness of its maturity: the kinds are.

4st, TAUNTON SQUASH.

The fruit of highest estimation in England for perry;
it is an early pear, remarkable for the tenderness of
its flesh—if it drops ripe from the tree it bursts from
the fall, whence probably its name—the liquor made
from it, is pale, sweet, remarkably clear and of strong
body; it bears a price fourfold of other perry.

Snd. THE BARLAND. 3rd. THE BESBERRY:

In addition to the foregoing selection, there are ma-
ny kinds of pears cultivated in this and the neighbour-
ing States, which have been recommended by their
size, beauty, or the partiality of those who had not the
means of comparing them with the finer kinds, which
Were a few years ago unknown in this country, but are
now extensively cultivated by the admirers of good
frnit among us—of this description are the following
kinds, growing in my orchards.

PEARS, 213

- Bell pear of Prince ripening in July.
Windsor pear - - - - - Ea
Early Bell, or Long-stem - - - - do.
Early Red-side : : - - August.
Denton : - - - : - do.
Brown’s Pear en 4 a - - - do.
Vine Pear” - - - - - a ag.
Grey Sugar - -~ - Sip) a yen as
Peach Pear - : - - - - do.
Early Beurree‘ du Roy — - - - - do.
Delicate - . “ > - - do.
Coopers Fall - - - - September.
Norris’s Fall : - . - - do.
Large Bell - - - - - - do,
Coles Pear - : - - - - a,
Rhode Island - ‘ - - - do.
Russellet - - - - - - do.
Gros Roussellet . . - - - do.
Fall Seedling - - - - October. ~
Crasanne Bergamot (of Prince) - - do.
Winter Rose oD isin : = hbase

27

214 QUINCE.

CHAPTER: XXV.

QUINCE. (Cydonia.)

Of this fruit there are five or six varieties. The one
most esteemed is the Portugal—I obtained it from
England and from France; I weighed one which was
231 ounces; they are to be found in most of our gar-
dens; the best trees are raised from cuttings, which
grow like a willow, and are freer from suckers about
the roots than those raised from suckers—those from
seeds, are equally good, but are longer in coming to
maturity. ‘The quince is much used for stocks for in- -
grafting summer, tender pears, and for Espaliers; they
do not suit winter pears so well, as they are very apt
to crack: this tree thrives best in damp ground, but
will grow well, and bear abundantly, in almost any
kind of upland. ‘The quince is a very hardy tree, and
requires little more attention than keeping the roots
and stems free from suckers—like other fruits how-
ever it will become better by ingrafting and inocula-
ting—they ripen in October, and will hang till frost
destroys them.

PEACHES. ; 215

CHAPTER XXVI.

me 5 ae
PEACHES.

The peach belongs to the twelfth class of Lin-
nzus’s system—it was brought from Persia to Europe,
thence to this part of the continent of America: it also
is found growing in the forests of South America. It
is, when in perfection, the finest fruit of our country,
for beauty and flavour: itis deeply to be regretted
that its duration is so short, and that it is subject to a
malady which no remedy can cure, nor cultivation
avert. Of the numberless modes of mitigating or pre-
venting the diseases of the peach tree, with which our
publick prints are daily teemimg, none have yet been
found effectual—the ravages ofthe worm, which des-
troys the roots and trunk of this tree, may be some-
times prevented, and with care may be at all times
rendered less destructive, but the malady which des-
troys much the largest portion of the trees, has hitherto
baffled every effort to subdue it; neither its source, or

216 PEACHES.

the precise character of the disease, appear to be per-
fectly understood ; in one of the consequences of this
disease every cultivator of the tree will agree, that if
cannot be cultivated with success on the site ofa for-
mer plantation, until some years, and an intermediate
course of cultivation have intervened : in a nursery es-
tablished on ground previously occupied by peach
trees, the stones may possibly sprout, but in a few
weeks they will assume a languishing appearance, the
leaves will turn yellow, they will dwindle, and the
greater part will perish the first season.

If trees are brought from a sound nursery and plan-
ted on the site of an old peach orchard, or in a garden
previously occupied by them, or among old trees, the
young plantation will share the same fate with the
nursery plants, it will seldom survive the first season,
and will never be vigorous or thrifty.

The fine peaches which are raised for the Phila-
delphia market, are cultivated in the following man-
ner. The trees are procured from nurseries establish-
ed on fresh ground ; they are planted on land not pre-
viously occupied by the cultivation of the Peach tree;
the land is cultivated with manured crops of corn, po-
tatoes, vines, or pulse, without intermission : the trees
are carefully searched for the worm, in the spring,
summer and autumn. Fresh cow-dung is an excel-

PEACHES. 217

application for wounds made by the worm; ashes and
lime, being caustic manures, are offensive to the worm;
marle has been successfully and extensively used as a
manure around peach trees—several shovels full a-
round each tree—with this management, a peach
orchard near a market, or on navigable waters, will
be a profitable application of land, but no precautions
will ensure its duration beyond two, or three, or at the
utmost four years. If it succeeds even for this short time,
with a judicions selection of kinds, the product will
amply remunerate the trouble and expense, beyond
any other mode of employing the land in this country.

The proper soil for a peach orchard, is a rich san-
dy loam; I have no recollection of a very productive
one on very stiff, or cold land.

The following selection comprizes a succession of
the most admired kinds, cultivated in this country.
4. WHITE NUTMEG PEACH.
Is very small, the juice sugary: it soon grows mea-

ly, and has little merit, except that of being the first
ripe. It isin season in July. See fig. 1. of Peaches.

216 PEACHES.

2. RED NUTMEG.

Is larger than the white, and often a fine fruit ; it is
a small peach, with a bright red cheek, and musky
taste ; ripens late in July, or early in August. fig. 2.

3. MONSIEUR JEAN.

Ts a fine early peach, oval shaped, a greenish white,
with a red cheek, very juicy and well flavoured—ri-
pens in July and August.

4. NEW-YORK EARLY NEWINGTON.

Is a beautiful round clingstone peach, rich, juicy;
and highly flavoured: the stone is small, the colour
red and white—it ripens late in July.

5. OLDMIXON CLINGSTONE.
This peach was imported by Sir John Oldmixon.

Jt is an uncommonly fine fruit, of a large size, with a
beautiful red cheek—it ripens in August.

uw

PEACHES, 219

6. FAVOURITE.

A beautiful red and white clearstone peach, of a
long shape, and large size, the taste very luscious : it
ripens eafly in August.

7. THE EARLY ANNE.

Is a very fine early peach, ripening inAugust.

8. WHITE MAGDALEN.

Is a peach of middle size, round shape, flat at the
stem, the colour a pale yellowish white, with a light
red cheek; the flesh sweet, melting and juicy—it ri-

pens in August. ; (fig. 3.

9. RED RARERIPE,

Is a peach of uncommon excellence, frequently
called Morris’s red Rareripe— it is of unusually
large size, sometimes weighing eight and nine ounces;
of around form ; beautiful red and white skin; rich,
tender, and melting flesh, full of sugary highly flavour-

220 PEACHES.

ed juice, equal to any peach cultivated at the same
season—ripens in the early and middle parts of Au-
gust—clear at the stone.

40. NEW-YORK RARE-RIPE.

Is a very fine rich, clearstone peach, ripens about
the middle of August.

41. ALBERGE.

Is of middle size, yellow skin, with a dark red
cheek, very melting rich flesh, with a sugary and vi-
nous juice—the flesh is a deep yellow, tinged with
red towards the stone. It is deeply indented by a
seam running from the stem to the blossom end: ri-
pens in August. ( fig. 4.)

412. MONSTROUS PAVIE.

This is a very large clingstone, of an oblong form
divided by a deep gutter: the skin is a whitish green,
with a fine red cheek; thin, smooth, and covered with
a light down; the flesh is rich, the juice vinous, mus-
ky and sweet. It yaries with seasons, and ripens in
August. (fig. 5)

PEACHES. 221

43. EARLY NEWINGTON.

The Newingtons were originally brought from En-
sland: there are several varieties of them, all cling-
stones—this is a very fine round fruit, with a white
skin and red cheek; it is very rich, juicy and luscious,
melting and tender flesh ; ripening in August,

1%. LEMON PEACH.

Is a pale yellow clearstone, almost white, of a mid-
dle size, very juicy, melting, and highly flavoured ;
ripens in August and September.

45. DIANA.

A beautiful large and oblong clingstone; the skin
red and white ; the flesh very juicy and luscious ; ripens
in August and September.

46. SWALSH.

Sometimes called the English Incomparable. It is
a singularly fine, luscious, juicy, and highly flavoured
28

229 PEACHES.

clearstone peach—it has no beauty, the skin a dull
yellowish green, the flesh green and melting, of very
superior quality; makes an uncommonly fine preserve.
when not too ripe. Itripens in August.

47. OLDMIXON CLEARSTONE.

A beautiful large flat peach, with a white skin, and
red cheek; juicy, rich and luscious: ripens in August.

48. PETITE MIGNONNE.

Is a rich peach of small size, and of oval form: the
skin is green, with a pale red cheek next to the sun,
the juice of a vinous taste: it ripens in August.

49. WHITE RARERIPE.

Or white cheek Malacotan peach, sometimes called
the Freestone Heath: isa fruit of uncommon excel-
lence ; the size is large, the flesh a rich white, inclining
0 yellow, melting, rich and finely flavoured; firm like
the flesh of a clearstone plum; the skin is a pale yellow-
ish white; the stone frequently separates on the opening
of the peach, leaving the kernel exposed, the shells ad-

PEACHES. 223

hering to the flesh, though a freestone: it is the most ad-
mired fruit of the season, which is in August. When
not too ripe it makes a most delicate preserve. (fig. 6.)

20. DUTCHESS.

A yery large fine peach, with a white skin, a red
cheek and clear stone: ripens in August and Sep-

tember.

21. GROSSE MIGNONNE,

Is a large round peach, flattened at the ends, divided
by a deep furrow frequently into unequal parts—the
stem small, a small point at the blossom end, the skin
covered with a thin fine down, the colour a clear green
approaching to yellow, towards the sun a deep brown-
ish red; the flesh is fine, melting, juicy delicate and
white—tinged with red near the stone: the juice is
sweet, vinous and sprightly; ripensin August. (fig. 7.)

22. ROYAL GEORGE.

m. large, long, and very handsome clingstone : the
skin a pale yellowish white, with a blush towards the

224 PEACHES.

sun—a small point on the blossom end—juicy and
finely flavoured—ripens in August.

23. YELLOW PRESERVING PEACH.

A small clearstone peach, the skin a greenish yel-
low; the flesh of the same colour; dry, and without
much flavour—the real preserving peach is without a
tinge of red on the skin or near the stone. It ripens in
September.

94, LARGE YELLOW PINE APPLE.

Sometimes called Kennedys Carolina clingstone ;
is a very large rich peach, of an oblong form, pointed
at the blossom end—the skin a dark yellow, with a
brownish red cheek—the flesh very yellow and rich;
of a very sprightly taste, sometimes inclining to too
much acidity ; the part next the stone highly tinged
with red—it ripens in September. (fig. 8.)

25. HILLS MADEIRA.

Is a very large clearstone peach, raised by the late
Henry Hill Esq. of Philadelphia, from a stone brought

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PEACHES, 225

from Madeira; it has weighed twelve ounces ; the
skin is white, with a pale red cheek; the flesh highly
_ flavoured, melting and juicy—ripens in September.

26, BELLE CHEVREUSE.

A large long clearstone; the skin is white, with a
pale blush; the flavour very fine— ripens in Septem-
ber.

27. NOBLESSE.

A large and beautiful clingstone; the skin white,
with a pale blush, with some dark iron spots—the flesh
rich and highly flavoured; resembling the Heath, ex-
cept in the point, in which it is deficient: ripens in Sep-
tember, and sometimes later.

28, RED-CHEEK MALACOTAN.
A large yellow clearstone, with a red cheek; the

flesh is rich and juicy : ripens in September, sometimes.
earlier.

226 PEACHES.

29. RED MAGDALEN.

Is of middle size, round form, flat next to the stem;
the skin a fine red next the sun—the flesh is white,
tinged with red near the stone; the juice sweet and
sprightly : ripens about the middle of September.

(fig. 9-)

30. COLUMBIA...

This very singular and superior peach, was produ-
ced by a stone brought from Georgia to this place : it is
a very large clearstone ; the skin is rough, resembling
flock paper—of a dull russetty red, full of dark blotch-
es of a red cast, of a texture remarkably thick—the
form is flat, with a furrow from the stem to the point:
the flesh isa bright yellow, rich, juicy and melting,
the grain or fibre like that of an over ripe Pine-apple.
I gave it the name under which it has been cultivated,
to distinguish it, as a fruit of uncommon excellence. It
ripens about the beginning of September. (jig. 10.)

34. LARGE NEWINGTON.

Is a large and rather a long fruit, with a white skin

PEACHES, 227

and red cheek ; a very rich, juicy, melting and highly
flavoured clingstone : ripens in September.

32. ADMIRABLE.

The size is large and form round, divided by a longi-
tudinal furrow ; the head is round, with a small point
like the head of a pin; the stem grows in a deep and
wide cavity—the flesh is firm, white and melting, tin-
ged with red near the stone—the juice is mild, sugary
and sprightly—the skin a pale straw yellow, with a
lively red next the sun; the character of this peach is
very high: it ripens in September. (fig. 11.)

33. TETON DE VENUS.

This is a large and round peach, divided by a fur-
row on one side running from the stem to the point at
the head of the fruit, which is so large as to character-
ize it—the stem is large and planted deep; the skin
is covered with a fine yeliowish red down next the
sun—on the shady side of the colour of straw: the
flesh is fine, melting and white, tinged with red near
the stone—the juice is finely perfumed; when separa-
ted from the stone it leaves long strings of flesh ; It ri-
pens late in September. (fig. 12.)

228 PEACHES.

34. HEATH.

This very fine clingstone peach is generally esteem-
ed the finest in our country: the original stone was
brought by the late Mr. Daniel Heath from the Med-
iterranean : it has ever since been propagated from the
stone in Maryland, where I have seen it in great
abundance and high perfection, as a natural fruit, in
September and October; it is usually propagated in
this and the adjoining States by inoculation ; I have
for some years raised them from the stone, and have
now a number of vigorous trees from stones brought
from Maryland. Itis a very large fruit; of a form
rather oblong, and uniformly terminating in a point at
the head—the flesh is singularly rich, tender, melting,
and juicy—the stone frequently opens, disclosing the
kernel—the skin is a rich cream-coloured white, some
times with a faint blush, but the finest peaches are en-
tirely white—the juice is so abundant, as to make it
difficult to eat this peach without injury to the clothes;
the leaf is luxuriant and smooth at the edge, the tree
vigorous, hardy and long-lived, compared with other
trees—the fruit ripens in September, lasts through
the month of October, and is frequently eaten im high
perfection in November : it is of all peaches, when not
too ripe, the most admired when preserved in sugar,
or in brandy.

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No. 14. Teindoux.

Persique.

No. 45.

PEACHES. 229

35. ROSE, OR FLOWERING PEACH.

This is a beautiful and very much admired tree
whenin bloom; the blossoms are double, and of the size
and appearance of the May rose: they do not usually
produce fruit; but in favourable seasons, and in a strong
soil, I have known them to bear two, and sometimes
three peaches from one blossom ; they are small clear-
stones, perfectly white, very rich and highly flavoured ;
ripening in September.

36. TEINDOUX.

This is a large and round peach; rather wide than
long, with a furrow on one side; the skin is covered
with a fine light down, of a delicate red colour—the
flesh is fine, and white, tinged with red next the stone;
the juice is sugary, of a delicate taste: it ripens about
the end of September. jig. 1%

37. PERSIQUE.

Is a large and long peach; the skin rough, with
large spots and inequalities of surface near the stem—

the cheek next the Sun a fine red—the flesh firm and
29

-~

230 PEACHES,

juicy, white, tinged with lines of red near the stone;
the juice lively, delicate and of a pleasant taste : it
ripens in October. fig. 15.

38. SCARLET PEACH.

Is cultivated merely for preserves and pickles ;
more for the colour than any particular excellence :
it is called Sanguinole by the French gardeners. There
is a scarlet clingstone which has less flavour even than
the clear-stone.

The term Pavie is used by the French writers to
denote a clingstone ; the clearstone fruits only they call
peaches. It is usual to save peach stones in earth
through the winter, exposed in the open air to the
frost : in the spring, those which do not open from the
effect of the frost, are carefully cracked by a blow on
the side, so as not to injure the kernel: these kernels are
then planted like beans, in rows four feet asunder, and
one foot apart in the rows—when sprouted, they are
cultivated by the plough and harrow, and inoculated
the first autumn—those which fail the first season are
budded“in the second, about the first of August—in
one year, if they grow well, they will attain in good
ground the height of six and seven feet; they are
in the fittest state to plant out in one year from the

PEACHES. 231,

inoculation. In two years from that time, if well cul-
tivated, they will be bearing trees. ’

232 PLUMS.

CHAPTER XXVII.

ae 2: Ce

PLUMS.

Are natives of the United Siates ; in many parts of
which they are found in great abundance, in numerous
varieties of colour, form and size, many of them of good
flavour. The kinds cultivated in our gardens, have
chiefly been brought from Europe, or produced from
the stones of imported plums ; of these I have selected
the following kinds, which comprize a succession for
a private garden.

4. CHERRY PLUM, OR MIROBALAN.

Is the earliest of our plums—it blooms so early in
the season, that the blossoms are generally destroyed
by the spring frosts: they are very unproductive of
fruit from this cause, but are cultivated for the beauty
of the form and foliage. The fruit is small, very round

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or Yellow Gage. No. 4. Mirobalan,

or Cherry Plum.

No. 5, Elfrey. No. 6. Perdrigon Rouge.

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No. 15. White
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PLUMS.

so

at the crown, and flat at the stem, which is long like a
cherry stalk; the skin of a bright red colour; the flesh
yellow, juicy and pleasant, except near the stone, which
is astringent : it ripens about the middle of July.

(fig. 4.)

2. DRAP D’OR,
Cloth of Gold, or Mirabelle double—commonly cal-
led the Fellow Gage.

Is a most valuable fruit for its productiveness and
flavour, and much admired for its beauty; although
it is smaller than the Green Gage, on vigorous trees
in good exposures, they will attain a pretty good
size; the skin is a bright yellow with a fine down, and
red spots; the flesh separates from the stone, is juicy
and rich—when in good condition, but little inferior
to the Green Gage: it ripens in July. (fig: 2.)

3. MOGUL,
White ahaa White Magnum Bonum, or Egg
plum.

This plum is cultivated under all the above names;
principally for preserving, from its large size: the form

is oblong; the skin, when fully ripe, a bright yellow;

234 PLUMS.

the flesh is sprightly, juicy and firm; the flavour not
very high; it is usually gathered before fully ripe,
for the greater beauty and delicacy of the sweet meat;
the tree is fruitful and hardy—itripens late in Au-

gust. ( fig. 8.)

4. FRENGH COPPER.

Is a very fine large early plum; the skin is blue,
with a cast of copper; it is 2 free-stone, and a great
bearer : ripensin July. (fig. 4.)

5. ORLEANS PLUM.

Is a plum of rather small size; the form round,
the skin red, the flavour fine and delicate : it ripens in
August. (fig. 3.)

6. ELFREY.

Is a natural plum, of fine flavour ; rich, and melting,
but firm flesh ; when ripe it splits open—the size is
small—the skin blue—the flesh dry, and green ; the
the foliage of the tree is rich, and glossy: its product-
iveness very great—few plums more admired: it ri-

pens in August. (fig. 5.)

PLUMS, 235

7. RED PERDRIGON.

Is a small, handsome, red, round plum; the flesh
rich, juicy, and highly flavoured, a small hollow on
one side—the skin spotted with a fawn colour; the
tree bears abundantly : ripens in August. ( fig. 6.)

8. PRUNE PLUM.

Is a large oblong plum, the skin blue, the flesh
rich, sweet, and dry—the flavour fine: it ripens in

August. | (fig. 7+)

9. BLUE GAGE.

Is a small blue plum of the size of a Drap d’or;
round at the stem—rather flat at the blossom end: it is
highly flavored, with rich, and firm flesh—and is
thought a very fine and delicate fruit. It was import-
ed from France: the time of ripening is in August.

(fig: 9-)

236 PLUMS.

10. IMPERIAL VIOLET.
Is a very large blue plum, with a reddish cast, of an
oblong form; the flesh rich, juicy, and highly flavour-
ed; ripens in August. (fig. 10.)

41. RED MAGNUM BONUM, OR RED IMPERIAL.

Is a very large plum of an oblong form, witha dark
red skin, inclining to purple, covered with a light
down; the flesh is firm, somewhat acid and dry, fit for
preserves—in which way it is chiefly used : ripens in
August. (fig. 14. )

42. COOPERS PLUM.

This is the largest plum I have seen: it was produ-
ced from the stone of an Orleans plum, planted by
Mr. Joseph Cooper of Gloucester county New-Jer
sey. Itis when fully ripe, a very fine, rich, juicy fruit;
the skin a rich dark purple; the colour of the flesh a
yellowish green: before itis too ripe, it makes an ex-
quisite and beautiful preserve, by taking off the thin
outward skin. The disposition to rot is the great de-
fect of this plum, arising probably from the luxuriance

PLUMS. 237

of the tree, which grows vigorously and to a great size :
it ripens in August. (fig. 12. )

43, WINE PLUM.

Is a large plum of an oblong form, and pale green
skin, with a long stem ; the size is less than that of the
white Magnum Bonum, but otherwise much like it in
appearance: the flesh is rich, juicy and well flavoured:
it ripens in August. (jig. 413. )

44. GREEN GAGE, OR REINE CLAUDE.

Of this plum there are several varieties. The size in
_ good soils is large, the form rounc, and the sin green ;
the flesh is green, melting, juicy and exquisitely fla-
voured, beyond any other plum when growing ma
good exposure, well sheltered and protected by a pave-
ment over its roots. It is a delicate clear-stone fruit,
and seldom succeeds either in grass or open situations,
without shelter from buildings ; but when it does suc-
ceed, its excellence repays amply any care or trouble
in the cultivation : it ripens in August. (fig. 14. )

30

238 ~ PLUMS;

45. WHITE DAMASCENE.

Is a small plum of oblong form, the skin a dull
green, with brown spots, a tolerably rich and juicy
cling-stone: ripens in September. ( fig. 15. )

46. JACINTHE,

Is'a large blue plum, of an oblong shape—the skin
of a violet colour, rather thick, covered with fine down;
the flesh is yellow, firm, and dry—the juice sprightly.
I imported this plum from England: it ripens in Au-
gust. (fig. 16.)

47. PRUNE SUISSE, OR SWISS PLUM.

~ This plum is of ordinary size, and rather round in
form, without any furrow—a little flat at the blossom
end ; the skin is of a violet colour, covered with down qi
the flesh a clear yellow, very juicy, and sweet: it ri-
pens in the beginning of September, and continues in
perfection a long time. (fig. 17.)

PLUMS, 239

48. HOLLAND PLUM.

Is a remarkably fine clear-stone plum, of a round
and rather flat shape—the colour blue ; the flesh rich,
juicy, and highly flavoured : it hangs on the tree after
being fully ripe, and frequently dries without falling :
the maturity of the fruit is in September. It is sup-
posed to derive its name from the circumstance of its
- being much cultivated among the descendants of the
original Dutch settlers in New-York, by whom it
was probably brought into this country.

240 APRICOTS.

CHAPTER XXVIII.

APRICOTS.

Linnezus comprehends the apricot in the same ge-
nus with the plum and cherry: yet the two latter will
not take on each other, nor will the apricot take on the
cherry : but peaches succeed on apricots—and the apri-
cot will take on every kind of plum. I have found the
apricot produced from the stone a more vigorous stock
for the peach, than any kind of plum stock.

This fruit is extremely tender in our severe winters,
in exposed or open situations, unprotected by a wall.
The following kinds have been found by experiment |
to succeed the best in our climate.

4. THE EARLY APRICOT.

This is round, a little inclined to an oblong in

SSsy

No. 2. Peach Apricot,

No. 4. Early Apricot, No. 3. Brussells
Apricot.

APRICOTS. 241

shape, with a furrow running from the stem to the
head—the skin is a bright yellow, with a red cheek ;
the flesh a yellowish white—its greatest merit is its
early maturity: ripens in July. (jig. 1.)

2. PEACH APRICOT.

This is the largest, and in general estimation, the
finest of all the varieties of the apricot; the form is
round, the-coloura yellowish fawn, .on the shady side,
slightly coloured with red towards the sun; the flesh
is yellow, sprightly, juicy and highly flavoured. I have
measured one more than five and a half inches in cir-
cumference. i -( fig. 2.)

®. BRUSSELLS APRICOT.

This is the most hardy tree, and the most certain in
our climate: it is a large, long, and rather flat fruit, the
colour a pale yellow with a portion of red, and some
red spots, the flesh a pale yellow, firm, rich, tender
and juicy—it is clear at the stone, never grows mealy,
and ripens from the middle to the end of July. (jig. 3.)

242 APRICOTS.
Y

4

4. LARGE EARLY APRICOT.

This is a fine fruit, resembling the Brussells, but
not so large nor so pale a colour in the flesh; ripens
in July.

5. BREDA APRICOT.

This is a large, round, deeply coloured yellow fruits

the flesh tender and juicy; ripens in july.
6. ALGIERS APRICOT.
The form is oval, and flatted—the skin a straw co-

jour; the flesh highly flavoured and juicy: ripens in
July.

NECTARINES. 249

CHAPTER XXIX.

' NECTARINES.

They belong to the twelfth class of Linneus, and
are arranged. by the French writers among the pea-
ches: the tree differs in no respect visibly from the
peach ; the fruit is smooth and naked, without fur or
down, the flesh firmer. It seldom succeeds in the cli-
mate of this State, unprotected by buildings—the tree
grows as vigorously as the peach, subject to the same
diseases— and blossoms and bears fruit in abundance,
but they generally fall before perfectly ripe ; from the
nakedness of the fruit, they are equally liable as the
plum, to be injured by the various species of Aphides.

I could never raise them in an open situation, more
_ than one year—my trees were then young and vigor-
ous, they bore abundantly, and a large portion of the
fruit of several kinds ripened in the fullest perfection ;
after several subsequent, but vain attempts, I have a-

244 NECTARINES.

bandoned the cultivation of them—TI believe they will
thrive as well as the peach in the sheltered gardens
of our large towns.

4. RED ROMAN NECTARINE.

This is the most hardy in our climate. It is a large,
handsome, red cling-stone ; of a dark colour next the
Sun, the shaded side yellow; the juice is rich; the
leaf smooth: the time of ripening July and August.

2. BRUGNON.

Is a cling-stone, of a pale yellow colour, with a deep
red cheek towards the Sun—a well flavoured, juicy
fruit: ripening in August and September.

3. JAUNE LISSE.

The form of this nectarine is round; the skin yellow,
a little spotted with red towards the Sun—the flesh
"yellow, and firm, sweet, and highly flavoured : ripens
in September. (fig. 1)

No, 2. Musk Violet Nectarine.

NECTARINES, 245,

4, MURRY NECTARINE.

Is a pale green colour on the shady side, a red cheek
towards the Sun—a well flavoured fruit ;: ripening in
September.

5. MUSK VIOLET NECTARINE.

This fruit is of large size; the colour a yellowish
white, with a fine red violet towards the Sun with
whitish spots—the flesh yellowish white, firm, vinous,
sweet and musky : ripens in September. (fig. 2.)

SL

246 CHERRIES:

CHAPTER XXX.

———
CHERRIES.

The cherry, of an inferior quality, and very dimin-
utive size, is found in great abundance in a wild state
in many parts of America—it belongs to the first sec-
tion of the twelfth class of Linnzus.

The numerous varieties of the cultivated cherry
found in our gardens, have been brought from Europe;
into whieh country they were introduced originally
from Pontus in Asia.

The following kinds have been selected as the most
in estimation.

4. MAY DUKE.

Of which there are several varieties, is a handsome,

CHERRIES, Q47

_ round, large red cherry ; of fine flavour : ripens about
the end of May, and is usually the earliest fruit in
our markets,

2 WHITE HEART.
Is a beautiful, delicate fruit: of a heart shape, with a ©
waxy white skin, tinged with a pale red next the Sun;
the fiesh firm, and finely flavoured—is a very bad
bearer: ripens with the May-duke, about the last of
May, and beginning of June.
3. THE PORTUGAL.
Is a fine early red-heart cherry, very rich, and finely
flavoured : ripens early in June.

4, HOLMANS DUKE.

A fine early variety of the May-duke: ripening
early in June. |

248 CHERRIES,

5. BLEEDING HEART.

Is a very fine rich cherry—when fully ripe, of very
superior quality—the juice and flesh are both of deep
red ; the best cherry about the middle of June.

6. JUNE DUKE.

In the neighbourhood of Philadelphia, called the
Shippen cherry—and well known as the Wetherill
cherry—is the most valuable cherry of the season: it
comes to perfection when the common black, or mazard
affords food for the birds: it is an abundant bearer—
with very rich juice—of a large size; and very free
from rotting. ‘The tree is of vigorous growth: it is
remarkable for the uniform swelling of the stem and
larger limbs at the knots: it ripens late in June, and
hangs for a long time on the tree in a sound state.

7. MAZARD, OR COMMON BLACK.

The fruit most universally planted through the coun-
try, used for stocks on which to inoculate er ingraft
every kind of heart cherry : ripens late in June ;. much
used for bounce with rum or brandy.

CHERRIES. 249

8. KENTISH RED, OR PIE CHERRY.

Is a tree of small growth, very much cultivated for
pies. The flesh and juice are ofa light colour, and too
acid for eating in an uncooked state: the size is small
and round : ripens late in June.

9. AMBER, OR IMPERIAL.

Ts a large, round, and most beautiful cherry—the
skin is of a rich glossy cream colour, with a faint blush
on one cheek ; the flesh very luscious and firm—thé
tree grows large, is of a form remarkably regular and
spreading, the foliage large and luxuriant : ripens late
in June, and in the beginning of Juty.

40. OX-HEART.

Is a long and large cherry, with a dark red skin,
dotted or rather striped with deep blood red strokes :
the flesh is rich, the stone very long—ripens late i»
June and early in July.

250 CHERRIES.

414. TRADESCANT.

This is what is sometimes called the Harrison
heart, more frequently the Ox heart, and by many the
Amber cherry: it is a most beautiful fruit, of a large
size, somewhat pointed or heart shaped—the skin is 4
smooth yellow with a bright red cheek, a little varie-
gated; the flesh firmer than that of any other cherry,
and clear at the stone, resembling when bitten, a firm
plum—the flavour exquisite : this is probably our most
admired cherry—it is however a very tender tree, and
rather an indifferent bearer ; very liable to be affected
by the frost and sun, on the south-west side : if ripens
late in June, and early in July.

42. LARGE BLACK-HEART.

When fully ripe, this is a very fine, large, rich, cher-
ry: it is frequently eaten before it is fully ripe; even
then it is a good fruit, from its great sweetness—it ri-
pens early in July: the tree is of uncommonly vigor.
ous growth, and a great bearer.

CHERRIES 251

43. CARNATION.

Is one of our most excellent cherries; the form is
round—the size large ; the skin a beautiful variegated
red and yellow; the flesh yellow and rich; the juice
very sprightly, and light coloured. It is when fully
ripe, an admired dessert fruit, and is preferred to al-
most every other cherry for preserves: it ripens late,
and is remarkably free from attack by birds and insects
from the thinness and delicacy of its juice : it is in sea-
son in July, and lasts free from rot longer than any
other fine cherry.

14. HONEY CHERRY.

When growing on vigorous trees this is a middle
sized fruit; otherwise it is small—the form a little
pointed ; the flesh very rich, and sweet, and sprightly
enough to be finely flavoured—the skin is a deep red ;
the tree hardy, and an abundant bearer: itis much
admired at a season when there are many fine cher-
ries : ripening with the Carnation and Amber, late
in June.

252 SHERRIES.

45. MORELLO.

Of this cherry there are several varieties: some of
them of very large size; all of them of great spright-
liness and richness. It is the finest cherry we have,
for pies, for brandy, for preserves, and for drying: it
will keep in high perfection, when bottled, without
sugar or spirits—and from the lateness of its maturity,
it is seldom injured by birds or insects ; but is frequent-
ly gathered from the tree, perfectly dry and shrivelled,
very sweet and in good condition.

There is in addition to the foregoing list, many other
kinds, divided by slight shades of difference, arising
from soil, aspect, and climate: but the selection I have
made appears to possess as many advantages as can
readily be combined in one collection both for variety
and duration. American gardeners, borrowing their
habits from their European ancestors, use the distin-
guishing terms of Heart and round cherries; compre-
hending under the latter term, the different varieties of
the Duke cherry. The French gardeners haye adopted
a different arrangement, viz.

4. Bigarreaux. ret
2. Guigne. Sweet cherries.
3. Cerisier. f p

4. Griottier. Acid cherries.

5, Merisier. Heart cherries.

CHERRIES. ; 253

The cherry is propagated by budding and ingraf-
ting—from its disposition to throw out gum from
wounds in the vessels of the bark, the former mode is
most generally adopted. The heart cherries do not
succeed well on any but the black Mazard stocks, but
round or duke cherries do 2: well on Morello stocks,
which are often preferred from their being less liable
to the cracks in the bark, from frost and sun on the
south-west side ; this injury may be almost effectually
prevented by planting on the east side of board fences
or buildings, or by fixing an upright board on the
south-west side of each tree in open situations.

The best stocks are raised from stones planted in
the nursery. Stocks raised from suckers of old trees,
will always generate suckers, which are injurious and
very troublesome in gardens: diseases of old or worn
out varieties, are likewise perpetuated by the use of
suckers for stcoks.

32

INDEX.

A.

Acetous fermentation, - - = La 62
Acidity in cider corrected, a - 3 "3
Alburnum, . - = “ 2 26
Alcohol in liquors, - - a te 7h
Scale of, - z ie 95

Annual shoots how produced, * - ~Ngg
Apples : : ° ‘ 100
Apis or Lady Apple, - : z 417
Aunts Apple, - - - rc 135

Bar Apple, > - = - 165
Bellflower, - - = B 420
Bellflower of Brent, - S . $65
Bellflower monstrous, - - 2 418
Black, > * = - 139
Bough, - - * - 104
Brownite or Browns winter, - = - 435
Calville red, * - . a - 437
Calville white, - - i i 6. ae
Campfield or Newark sweeting, = - 149
Cann, - - : ~ - 132
Cart-house or Gilpin, - ois Sylar
Cathead, * . - ~ 133
Catline or Gregson, - - = = 4a
Catsbury, - - a a 465

Chili, > - - - 163

INDEX.

APPLES.
Cider Apple, - - - - 434
Codling, = - - - 105
Corlies Sweet, - Gn - -- 410
Courpendu, - - - "= 160
Crab evergreen striped, - - ~ 167
Crab French or Metoisee’, - - - 155
Crab, Hagloe, - - - - 107
Crab, Hewes’s - - ~ - 150
Crab, Roanes white, - - - 152
Crab Siberian, - - ~ 106
Davis Apple, - - - - 170
Doctor or Dewit, - - - 119
Doctor yellow, . - - » 162
Domine’, - 5 - ~ * >) 445
Drap d’or, - . - = 4113
Dumpling, - r * - 165
Everlasting yellow, - “ - 156
Everlasting Hanger, - - - 166
Fama Gusta, r - - - 112
Father Abraham, . - - 159
Fenouillet Jaune, : - - 136
Gennet moyle, - - - - 170
Gloucester white, - - 114.
Greening Jersey or atindeloland. - - 4129
Greening Woods or Coates, se . - 144
Greening large, - . - 174
Granniwinkle, -— - - - 150
Grey house or House - z .. 15%
Harvest, - - - - 162
Harrison, - - - - 148

Haute Bonte’ ‘ si - 167

APPLES.

INDEX,

Hertfordshire underleaf,

John Apple, - -
Irish Apple, - °
Junating, - -

Lobb,

Maidens blush, -

Morgan

’ 9 be

Newark King, or Hinchman,
Nonpareil American,

Nonpareil English, -

Olive,
Orange,

Paradise, - -

Pearmain Loans English,
Pearmain Long-Island,

Pearmain Royal, or Merrits,

Pearmain Early, or Summer,

Pearmain Winter, -
Pennock, -

Pigeon,

Pippin American, .
Pippin Bullocks, or Sheep-nose,
Fall, Summer, or Holland,

Pippin
Pippin
Pippin
Pippin
Pippin
Pippin
Pippin

Fearns English,
Golden, -

Pearmain Golden, or Ruckman’s, or red Russet,

Long, or Lady-Finger,

Monstrous, -
Michael Henry’s, -
Newark, or French,

170

474
128
100

168

106
124

124
109
159

166
139

103
123
115
144
122
104

129
145

16%
147
125
109
160
138
146
447
143
133

INDEX...

APPLES.
Pippin Newton Green, - ~
Pippin Newton yellow, - -
Pippin Pearsons, - -
Pippin Ribstone, - - -
Pippin Sweet, - -
Pippin Varmins or Warren ate -
Pippin Woolmans Long, - -
Pompion, - - - -
Poveshon, - - ° -
Pound, - - - -
Priestly, - - - -
Princes Harvest, or Early Reinette,_ -

Quince Apple, ° -

Rambo or Romanite, - -
Rambour d’Ete or Summer Rambour,
Red sweet, - - =
Redling, im é
Redstreak English, : ‘
Reinette Franche, - - -
Reinette Golden, : -
Reinette Grise, . .

Roman stem, ° :

Rose Apple of China, . 3
Roseau d’Automne,

Round top, : : "4
Russeting Coopers, . .
Russeting Evesham, . °
Russet Long-Island, , »-
Russeting Shippens, .

Russet Royal, or Leather Coat, °

Scriveners red, . . .

Seek no further,

INDEX.

APPLES.

Skunk Apple, ‘

Spitzemberg Esopus, . °
Spitzemberg Kaighns, ; °
Spitzemberg Newton, : . :
Summer, Grubs, :

Summer Rose, »- ‘ ‘
Summer Queen, : : s
Spice, 7 . . ¢
Styre, - . : ‘ .
Swaar, A = . ° °
Sweet, Early . : . :
Sweet and sour, . 4 . 2
Sweeting large red and green, . -
Sweeting New-England or Molasses apple,

Tewksbury blush, “ ‘ °

Vandervere, * : ; i

Wiolet,.s . ° : .

Waxen Apple, : : >

Wetherills white Sweeting, . é

Wine Apple, . . ;

Winter Queen, .

Winesap, . ° .
Apples, selection for ake table and for cider,
Apricots . . ° ‘ .
Artificial fining inferior to natural, - -
Ashes the effect on an orchard, ~ -
Aspect of Orchards, - - -

of trees, - - . i
Astringency of fruit produces strength in cider,
B
Bark - - ss

Blight-fire, destructive of pear trees, -

INDEX.

Buildings for Cider making, - 2
Blossoms intermixture of, = -
Blossoming season least favourable for bottling,
Bottling of cider, ,
Brandes experiments on Alcohol, > -
Branches, wood and fruit, : - -
Brimstone, use of in cider, - - -
Buckwheat favourable to orchards, . -
Budding, - - - -
C
Casks, cleansing and stumming, > -
Casks open tor fermenting 3 - 3
Caterpillars, - - : "
Cherries - - - - -
Amber or Imperial, + - -
Black heart, - - - -
Bleeding heart, - z “
Carnation, - - f es
Holmans Duke, - - “ Z
Honey, : : 3
June Duke, - - = “
Kentish, “ - u 2
May-duke, = - s
Mazird - : d :
Morello, ° E ‘ :
Ox heart, - . 2 D
Portugal, - a Bs 2
Tradescant, - - : .
White heart, - - - :
Cider Apples a selection of, < “
Cider properties and management of, -
Cider House, - - -
Cider Mill, - - - ;
Cider Press, - : E:
Cider Spirit, ° - - -

Cider medicinal properties of, ee tk

INDEX,

Cions, - . - : 19
Clay for ingrafting, - - - . 19
Cleansing casks, - : - ° ‘69, a7
Climate of America suitable to the apple, - 9, 85
Clover in orchards, - - - 37
Composition for ingrafting, ; ° ° 19
Concentration of spirit in cider by frost, : 74
Concentration of the Suns rays produces blight in
pear trees, : : . : 175
Corks injure the taste of cider, 3 “ 74
Corn in orchards beneficial, ‘ : ° 5%
Cow dung for healing wounds, ‘ : 4
Crab cider management of, . ; ‘ 76
Crops in orchards, = d = : 37
Crossing of kinds of fruit, : ; ° 22
Crib for making Crab cider, ‘ - s,s
form of one, ° é : - Of
Cultivation of orchards sale 2 ; ‘ 33
D
Dark cellars for cider best, “ ° é 72
Depth of holes for trees, : ; : 35, 36
Digging round trees useful, . . if. 6
Distances for planting in orchards, ; 6 “33
Density of juice produces strong cider, é oy! ae
Duration of varieties, ° ° ; ; Qh
EK
Early bearing of orchards injurious, a 5 43
Eggs whites of for fining, . : P a 83
English practice in bottling, . ‘ 70
Essex County N. J. Cider and Spirit on in, : ae
Experiments on orchards, e : . AS
Exposure of erchards, ° ° - 80
F

Fallow Crops in orchards favourable, “ ; 37

INDEX.

Fermentation of cider, i 3 5 62, 67
excessive how corrected, | ° ‘ “oes
Field mice, 6 : . 35, *%7
Filtration of cider its ffeeta, : . oo.
Fining of cider, . . ; ‘ « Se
Fire blight how injurious to pear trees, . : 175
Fitness of the American climate for Apples, é - 9
Flavour in cider how produced, , ‘ . 97
Frost concentration of Spirit by, ° ° of Pie
G
Grafting in the ground, ‘ : ; 15
large trees, , . : ° 18
Grain in orchards, its effects P " 37
Grass in orchards, how injurious, t ; 37
Grinding apples, ‘ . : . 61
Growth of trees greater in America than in Europe, 10
H
Hair cloths use of in cider works, ° 89
Heat of American climate, its effect on fermentation, 85
Holes for trees, . J . 34. 35
I
Jelly of Cows feet used as fining, ‘ : 84
Impregnation of blossoms, z . t 22
Indian orchards probable age of , . 44
Indian corh in orchards favourable, : ° 50
Ingrafting, . ee . ° 15.18
Inoculating, - > P ‘ 15. 28
Introductory observations * . ° 5
Iron nuts for-cider mills, | : 2 8
Isinglass for fining, ° ° 70. 78. 82
Light and heat necessary to growth trees, ‘ 37
Lime for cleansing casks, ° ve . 69
Loam used in packing cider, ; Ss cok eee

33

INDEX.

M
Marle as a manure for apple trees, : ‘ 31
Marle as a manure for peach trees, : : 217
Machinery for cider making, ‘ : 85
Management and properties of cider, 2 ° 58
Manure for apple trees, ; . : 35. 53
Marshalls returns of cider spirit in 1840, : 93
Mice field destructive to apple trees, ° 35. 47
Mixing apples practice of, ° ‘ ° 60
Moles, - ; . . 35
Moss on trees, : : 4 ; 38
Mud meadow and River, manures for trees, 34. 54
Must of apples, strength and weight, . 59

N
Natural fining superior to artificial, : 79
Nectarines, - - - - - 2438
Number of trees on an acre of orchard, : . 5
Nursery cultivation of, 4 : : os gs
Nursery intermediate, : ° : -., a7
Nuts iron or wood, 4 ‘ . ‘ 87

O
Orange Township, cider made in 1846, . : 93
Orchards experiments on, : : . 4S
Indian, “ . is . ‘ 44
Planting of, » . - 33
Pruning of, : . > ° 40
Situation of, . ¥ ;. . 30
Soilof, « . : 5 . .. of

P
Peaches, 215
Admirable, : : * 227
Alberge, : . . ‘ 220

Belle Chevreuse, F a “4, 4. ae

INDEX.

PEACHES.
Columbia .
Diana, . .
. Dutchess, a
Early Anne, .
Favourite, :

Grosse Mignonne,
Heath, E

Hills Madeira, .

Lemon,

Magdalen red, ;
Magdalen white,
Malacotan Red cheek,
Monsieur Jean,

Newington early,

Newington New-York early,

Newington large, 3
Nutmeg white,

Nutmeg red, .
Noblesse, 2
Oldmixon clear, d

Oldmixon cling-stone,

Pavie monstrous, ,
Petite Mignonne,

Persique, .
Pine apple yellow,
Preserving, ;

Rareripe New-York,
Rareripe Red,
Rareripe White, °
Rose or flowering,
Royal George, .

Scarlet, °

INDEX.

PEACHES.
Swalsh, = : : 3

Teindoux, 5 . .
Teton de Venus . ~ .
Peach trees cultivation of, ; :
Pears, :
Angleterre, . .
Ambrette, : °
Aurate, ° :

Baking winter, : .
Bellissime d’Ete’, : 3
Bensells winter, ° °
Bergamot summer, : .
Bergamot autumn, . :
Bergamot red; ° ‘
Bergamotte Sylvanche, .
Bergamot Holland, ‘ ‘
Bergamot Easter or Paddington,
Bergamot Brocas, 5
Bergamot Winter, :

Bezy de Caissoy,

Bequesne, 5 s
Beurree’ Blanc or Butter Pear,
Beurree’ Grise or brown Beurree’,
Bon Chretien summer, -

Bon Chretien summer musk or sugar;
Bon Chretien of Spain :
Bon Chretien of Winter, E

Catharine early, . .
Catharine green or Roussellet,
Chaumontel Bezy de, Z
Colmart, . : :
Crasanne or Bergamotte Crasanne
Cuisse Madame, ; .

Epargne, ; . ,

°

INDEX.

PEARS.
Epine d’Hyver, winter thorn, ‘ ° 199
L” Echasserie, ° : ° . 205
Fine Gold of summer, - . : 180
Frangipane, . : . ° 205
Grise Bonne, ‘ ‘ . . 185
Harrisons large fall Pear, ‘ ; - 204
Hativeau, ‘ - : ; A Mee
Holland Green, . ° ° - 190
Jargonelle, ° : : ° 183
Jardin or Garden Pear, : ; « 495
Imperiale or oakleaf, ‘ : : 206
Julienne, . : . : oe £82
Madeleine or green Chissel, . : 178
Marquise, : ‘ ° , - 208
Martin Sec, 3 . J 207
Merveille d’Hyver, 2 ° . 198
Monsieur Jean, : : : ; 194
Muscat Allemand, 4 : - - 201
Musk or Spice or Roussellet de Rheims, . 186
Orange Bergamot ° : : 2 Bee
Orange d’Hyver, : , . 196
Orange Musquee’, ‘ ; 2 a) fs
Pound, ae ‘ : a 209
Primitive or Petit Muscat, » : at ae
Russellet winter, mag! : ° - 200
Royal winter, : - : ° 202
Saint Germaine, " : a.) £9F
Salviati, : ° ; 4 saree | 7
Seckle, ° y . . 2 189
Skinless or Poire sans Peau, ; , 180
Swans egg, ; . ° . 195

Sucre’ Verd or green sugar, . ; 193

INDEX.

PEARS.
Taunton Squash, , ‘s

Verte longue or Mouille Bouche,
Verte longue panachee’,
Virgouleuse, : Y
Virgouleuse Williamsons, .
Pears of inferior qualities, 7
Pears a selection for a private garden,
Perry, : : : ,
Perry Pears, . .
Plaister Forsyths, . .
Ploughing round Apple trees, °
Plums, : 2 :
Cherry or Mirobalan .
Coopers, . z °

Damascene White, ‘
Drap d’or or yellow Gage, :

Elirey, « °
French Copper, / ‘

Gage Green, : .
Gage Blue, : :

Holland, é 3 ‘

Jacinthe, p a °
Imperial Violet, . :

Magnum Bonum red, *

Magnum Bonum white, or egg, or Mogul,

Orleans, - - 3
Perdrigon Red, ‘ 2
Prune, . , : "
Prune Suisse, : : P
Wine, , . ‘ . -
Pomace, . : ° :

Propagation of new Varieties, +

Properties of Cider, ‘ ‘ : : . 58
Pruning in the Nursery, ° . : : . 16
Pruning of Orchards, ° : . . . 40
Pruning Pear trees remarks on, ° : - 176
Putrefactive fermentation, ; d ‘ sages
Q
Quince; : : - . 5 214,
: R
Racking, its effects on Cider, - - 67. 68. 80
S
Sand for packing bottled cider, - - - %%
Sap, - - - - - - 26
Scale of Liquors; - - - » - - 95
Screw Press kinds of - - - = 90
Season for planting, - - - - - 55
Seeds of Apples effecton cider, - -~— - 63
Separation of fruits for cider, - “ =) 59
Sites of old Orchards unfit for new ones, ‘ 46
Skin of Apples effect on cider, : - - 63
Soil for Apple orchards, - - ° 30
Soil for Pear trees, - - - - 176
Spirit from cider, - - - > ‘ . 92
Spontaneous fining, > - = 70. 79
Stakes use of in orchards, - - - 36
Stocks, = - - - ~ - - - 20
Stumming, : - - ~ - - 69
Sugar in Cider, - - : : 62. 63
Suckers injurious to trees, - : 17. 41. 42
Suckers of pear trees make bad stocks, > _ 176
ap
Tar for wounds in trees, its use, - - = 41
Tanning principle its nature, - - : 73
Thunder its effect on Botzles, - - oi 9S
Time of planting orchards, - - - 35
Tops of trees not to be shortened, - - ~ “36

Transplanting trees, - = 3 FS =. ae

INDEX.

Varieties duration of, - - 2 >
Varieties, propagation of new, - . - -

} °
Vinegar, - - - + - 63.
Vinous fermentation, - - 2 :

Ullage, - - - - ~ z

Washing cider nuts necessary, - - - -
Whites of eggs for fining, ° : ° .
White-wash useful to trees, - - ‘ -
Winds effect on young trees, - - -
Wiring bottles, . - ° - -
Wounds of trees how cured, - - -

THE END.

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