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FRUITS AND FRUIT TRHES 
- AMERICA; 


THE OULTURE, PROPAGATION, AND MANAGEMENT, IN THE GARDEN AND 
: ORCHARD, OF FRUIT TREES GENERALLY ; 


WITH 


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


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| 
BY AY Jo DOWNING. 


JORRESPONVING MEMBER OF THE ROYAL BOTANIO SOCIETY OF LONDUN; AND O85 THE 
HORTICULTURAL SOCIETIES OF BERLIN; THE LOW COUNTRIES; MASSAOHU- 
3ETTS; PENNSYLVANIA, INDIANA, CINCINNATI, EvO. 


What wondrous life is this I lead? 

Ripe apples drop about my head; ey 

The luscious clusters of the vine 

Upon my mouth do crush their wine; 

The nectarine and curious peach 

{Into my hands themselves do reach. 
MARVELL. 


REVISED AND CORREOTED BY 


CHARLES DOWNING, 


THIRD THOUSAND, WITH CORRECTIONS, 


NEW YORK: 
JOHN WILEY & SON, 535 BROADWAY. 
1865. 


JOHN WILEY, Hie: 


- 


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PREFACE. 


A man born on the banks of one of the noblest and most fruit 
ful rivers in America, and whose best days have been spent in 
gardens and orchards, may perhaps be pardoned for talking 
about fruit-trees. 

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

“If a man,” says an acute essayist, “should send for me to 
come a hundred miles to visit him, and should set before me a 
basket of fine summer fruit, I should think there was some pro- 
portion between the labour and the reward.” 

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

Happily, the number is every day lessening. America is a 


vi PREFACE. 


young orchard, but when the planting of fruit-trees in one of the 
newest States numbers nearly a quarter of a million in a single 
year; when there are more peaches exposed im the markets of 
New York, annually, than are raised in all France; when Ame- 
rican apples, in large quantities, command double prices in Eu- 
ropean markets; there is little need for entering into any praises 
of this soil and climate generally, regarding the culture of fruit. 
In one part or another of the Unidn every man may, literally, sit 
under his own vine and fig tree. oes 

It is fortunate for an author, in this practical age, when his 
subject requires no explanation to show its downright and direct 
usefulness. When I say I heartily desire that every man should 
cultivate an orchard, or at least a tree, of good fruit, it is not 
necessary that I should point out how much both himself and 
the public will be, in every sense, the gainers. Otherwise 
I might be obliged to repeat the advice of Dr. Johnson to one 
of his friends. “If possible,” said he, “have a good orchard. 
I know a clergyman of small income who brought up a 
family very reputably, which he chiefly fed on apple dump- 
lings.” (!) ' 

The first object, then, of this work is to increase the taste for 
the planting and cultivation of fruit-trees. Thesecond one is to 
furnish a manual for those who, already more or less informed 
upon the subject, desire some work of reference to guide them 
in the operations of culture, and in the selection of varieties. 

If it were only necessary for me to present for the acceptance 
of my readers a choice garland of fruit, comprising the few sorts 
that I esteem of the most priceless value, the space and time to 
be occupied wotld be very brief. 

But this would only imperfectly answer the demand that is 
at present made by our cultivators. The country abounds with 
collections of all the finest foreign varieties; our own soil has 
produced many native sorts of the highest merit; and from all 
these, kinds may be selected which are highly valuable for every 
part of the country. But opinions differ much as to the merits 
of some sorts. Those which succeed perf2ctly in one section, 
are sometimes ill-adapted to another. And, finally, one needs 
some accurate description to know when a variety comes into 
bearing, if its fruit is genuine, or even to identify an indifferent 


— 


meron (i 


PREFACE. vit 


kind, in order to avoid procuring it again. Hence the number 
of varieties of fruit that are admitted here. Little by little I 
have summoned them into my pleasant and quiet court, tested 
them as far as possible, and endeavoured to pass the most 
impartial judgment upon them. The verdicts will be found in 
the following pages. 

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

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

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

These foreign fruits have now been nearly all proved in 
this country, and remarks on their value in this climate, de- 
duced from actual experience, are here given to the public. To 
our native and local fruits especial care has also been devoted, 
Not only have most of the noted sorts been proved in the gar- 
dens here, but I have had specimens before me for comparison, the 
growth of no less than fourteen of the different States. There 
are still many sorts, nominally fine, which remain to be collect- 


ed, compared, and proved; some of which will undoubtedly de. 


i Z 


vill PREFACE. 


serve a place in future editions. To the kindness of pcmolo 
gists in various sections of the country I must trust for the 
detection of errors in the present volume, and for information of 
really valuable new varieties.* 

Of the descriptions of fruit, some explanation may be neces- 
sary. First, is given the standard name in capitals, fol- 
lowed by the authorities—that is, the names of authors who 
have previously given an account of it by this title. Below 
this are placed, in smaller type, the various synonymes, or lo- 
cal names, by which the same fruit is known in various coun- 
tries or parts of the country. Thus, on page 429, is the fol- 
lowing : 


Fiemish Beauty. Lind. Thomp. 


Belle de Flandres. Poire Davy. 
Bosch Nouvelle. Impératrice de France. 
Bosch. Fondant Du Bois, 
Bosc Sire. | Boschpeer. 

Beurre Spence (erroneously). 


By this is signified, first, that Fremiso Beauty is the 
standard name of the pear; secondly, that it has been previ- 
ously described by Lindley and Thompson; thirdly, that the 
others—synonymes—are various local names by which the 
Flemish Beanty is also known in various places ; and, lastly, that 
by the latter name—Beurre Spence—it is incorrectly known 
in some collections, this name belonging to another distinct 
pear. 

It is at once apparent that one of the chief points of value of a 
book like this, lies in the accuracy with which these synonymous 
names are given—since a person might, in looking over different 
catalogues issued here and abroad, suppose that all ten of the 
above are different varietics—when they are really all different 
names for a single pear. In this record of synonymes, I have 
therefore availed myself of the valuable experience of the Lon- 


* It is well to remark that many of the so-called new varieties, especially 
from the West, prove to be old and well-known kinds, slightly altered in 
appearance by new soil and different climate. A new variety must possess 
very superior qualities to entitle it to regard, now that we have so many 
fine fruits in our collections. 


aa 


PREFACE. 1X 


aon Horticultural Society, and added all the additional in- 
formation in my own possession. 

Many of the more important varieties of fruit are shown in 
outline. J have chosen this method as likely to give the most 
correct idea of the form of a fruit, and because I believe that 
the mere outline of a fruit, like a profile of the human face, will 
often be found more characteristic than a highly finished portrait 


in colour. The outlines have been nearly all traced directly 


from fruits grown here. They are from specimens mostly 
below the average size. It has been the.custom to choose the 
largest and finest fruits for illustration—a practice very likely 
to mislead. I believe the general character is better ex- 
pressed by specimens of medium size, or rather below it. 

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

lh Massachusetts, to Messrs. M. P. Wilder, S. G. Per- 
kins, J. P. Cushing, B. V. French, 8. Downer, and C. M. Ho- 
vey, of Boston; John C. Lee, J. M. Ives, the late Robert Man- 
ning and his son R. Manning, of Salem; and Otis Johnson, of 
Lynn. 

In Connecticut, to Dr. E. W. Bull, of Hartford; Mr. S. Ly- 
man, of Manchester; and the Rev. H. 8. Ramsdell, of Thomp- 
son. 

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

In Ohio, to Professor Kirtland, of Cleveland; Dr. Hildreth, of 
Marietta; and Messrs. N. Longworth, C. W. Ell‘ott, and A. H. 
Ernst, of Cincinnati. 

In Indiana, to the Rev. H. W. Beecher, of Indianapolis, In 
New Jersey, to Messrs. Thomas Hancock, of Burlington, and J 
W. Hayes, of Newark, In Pennsylvania, to Mr. Frederick 

* 


. 


x PREFACE. 


Brown, and Col. Carr, of Philadelphia. In Maryland, to Lloyd 
N. Rogers, Esq., of Baltimore. In Georgia, to James Camak 
Esq., of Athens. 

A. J. D. 
HicHLAND GARDENS, } es 
Newburgh, N. ¥., May, 1545. 


PREFACE TO THE REVISED EDITION. 


Iy preparing this revised and corrected edition of the “ Fruits 
and Fruit Trees of America,” no alteration has been made in 
the general principles of cultivation and propagation, and but 
little in the descriptions of those varieties that are retained ; but 
some, after repeated trial, having proved unworthy of general 
cultivation, have been reduced and put in a class of inferior 
sorts; some of which, however, have advocates, and succeed in 
particular soils and localities. 

Many new ones of “very good” and “best” quality have 
been added; some well proved, and others partially so, requir- 
ing more time to give their true merits; some giving promise 
of excellence, others may prove, when fully tested, but of in- 
ferior value. 

Something has been done towards ascertaining synonymes 
and identifying disputed varieties, and great numbers of speci- 
mens compared from various sources; but it requires much 
time and long-continued examinations to accomplish even a 
little by private individuals, where there is so much confusion 
as now exists. Order and accuracy can only be arrived at 
when the different varieties are well grown in the same soil 
and locality, which could only be realized in an experimental 
garden on a large scale. 

To the many persons in various parts of the country whe 
have kindly furnished notes and specimens of numerous fruits, 
we tender our acknowledgments. 

In Massachusetts, to John Milton Earl, Samuel Colton, 
George A. Chamberlain, and George Jacques, Worcester ; J. 
C. Stone, Shrewsbury; F. Burr, Hingham; Asa Clement, 
Lowell; Willis P. Sargent, West Amesbury; O. V. Hills, 


xii PREFACE TO THE REVISED EDITION, 


7 


Toon Dr. L. W. Puffer, North Bridgewater ; Joel Knapp 
“Sutton ; and Joseph Merrill, Danversport. : 
In Connecticut, to S. D. Pardee and Prof. Eli Ives, New 
"Haven; Sheldon Moore, Kensington ; George» Seymour, Nor 
walk; G. W. Gager, Sharon, and P. 8. Beers, Southville, - 

In Vermont, to Chauncey Goodrich and Rey. John Wheeler, 
Burlington; J. M. Ketchum, Brandon; G. W. Harman, Ben- 
nington; Buel Landon, Grand Isle, and Albert Bresee, Hub- 
bardton. 

In New York, to Dr. James Fountain, Jefferson Valley ; 
8. P. Carpenter, New Rochelle; William R. Prince, Flushing ; 
Dr. C. W. Grant, A. Saul, Newburgh ; J. G. Sickles, Stuyvesant ; 
Elisha Dorr and Prof. James Hall, Albany; J. W. Bailey, 
Plattsburgh ; J. Battey, Keeseville; J. C. Hastings, Clinton ; 
Matthew Mackie, Clyde; Isaac Hildreth, Watkins ; T. C. 
Maxwell and Brothers, and W. T. & E. Smith, Geneva; EIl- 
wanger & Barry, H. E. Hooker, A. Frost & Co., and James 
Ti. Watts, Rochester; J. B. Eaton, Buffalo. 

In New Jersey, to Louis E. Berckmans, Plainfield ; William 
Reid, Elizabethtown ; James McLean, Roadstown. 

In Pennsylvania, to Dr. W. D. Brinckle, Philadelphia ; Chas. 
Kessler and Daniel B. Lorah, Reading ; Dr. J. K. Eshleman 
and Jonathan Baldwin, Downingtown; Thomas Harvey, Jen- 
nerville ; Wm. G. Waring, Boalsburg ; Samuel Miller, Leba- 
non; David Miller, Jun, Cumberland ; D. H. Wakefield, 
Brownsville ; Josiah Hoopes, Westchester. 

In Ohio, to Robert Buchanan, Cincinnati; D. C. Richmond, 
Sandusky ; A. Thompson, Delaware; M. B. Batcham, Colum- 
bus, and N. L. Wood, Smithfield. 

In Illinois, to Dr. J. A. Kennicott, West Northfield; F. K, 
Pheenix and C. R. Overman, Bloomington; Arthur Bryant, 
Princeton ; Tyler McWhorter, Pomeroy. 

In Indiana, to Reuben Regan, Nicholsonville ; John C. Teas, 
Raysville; Wm. H. Loomis, Fort Wayne. . 

In Maine, to 8. L. Goodall, Saco. In New Hampshire, to 
Robert Wilson, Keene; and Nathan Norton, Greenland. In 
Canada West, to James Dougall, Windsor; and William H. 
Read, Port Dalhousie. In Michigan, to T. T. Lyon, Plymouth: 
Dr. D. K. Underwood, Adrian. In Iowa, to Henry Avery 


PREFACE TO THE REVISED EDITION. Xiil 
; + 
_ Burlington. In Delaware, to Edward Tutnall, Wilmington, 
In Virginia, to H. R. Roby, Fredericksburgh. In North Caro- 
lina, to G. W. Johnson, Milton. In Kentucky, to J. S. Downer, 
Elkton; and S.J. Leavell, Trenton. In Missouri, to George 
Hussman, Herrman. In Washington, to John Saul. 

In Georgia, to William N. White and Dr. M. A. Ward, 
Athens; Richard C. Peters and Wm. H. Thurmond, Atlanta, 
and J. Van Beuren, Clarksville. 


CuHartes Downine 


ABBREVIATIONS AND BOOKS QUOTED. 


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

Annales de la Société @' Horticulture de Paris—Pavis. In monthly Nos. 
8vo. 1827 to 1845. 

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

Adlum. A Memoir on the cultivation of the Vine in America, and the 
best mode of making Wine. By John Adlum. 12mo. Washing- 
ton, 1828. 

Bon Jard. Le Bon Jardinier, pour Année 1844. Contenant des prin- 
cipes generaux de culture, ete. Par A. Poiteau and M. Vilmorin, 
Paris. 12mo.—yeurly volume. 

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

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

Baumann's Cat. Catalogue des Vegetaux en tout genre disponible dans 
lEtablissement des Fréres Baumann, a Bolwiller, 1842. 

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

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

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

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

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

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

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

Diel. Versuch einer Systematischen Beschreibung in Deutschland vor- 
handener Kernobstsorten. Von Dr. Aug. Freidr, Ad. Diel. 12mo. 
24 vols. 1799—1825. 

De Candolle. Physiologie Végétale, ou Exposition des Forces et des Fone- 

tions vitales des Végétaux. Par A. P. De Candolle. Paris, 1832, 

3 vols. 8vo. 

——. Prodromus Systema‘is Naturalis Vegetabilis, Paris, 1818— 

1830, 4 vols. 8vo. 

D’Albret. Cours Théorique et Pratique de la Taille des Arbres Prutiorg 
Par D’Albret. Paris, 1840 8vo. 


xvyl ABBREVIATIONS AND BOOKS QUOTED. 


Forsyth. A Treatise on the Culture and Management of Fruit-trees. By 
William Forsyth, 7th ed. London, 1824, 8vo. , 

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

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

Gard. Mag. The Gardener’s Magazine, conducted by J. C. Loudon, in 
monthly nos. 8vo., 19 vols. to i844, London. 

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

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

Hort. Soc. Cat. See Thompson. 

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

Hooker. Pomona Londonensis. By William Hooker. London, 1818, 4to. 

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

Harris. A Report on the Insects of Massachusetts injurious to Vegeta- 
tion. By Dr. T. W. Harris. Cambridge, 1841, 8vo. 

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

Johnston. Lectures on Agricultural Chemistry and Geology. By Jas. W. 
F, Johnston. “American ed. New York, 12mo. 2 vols. 1842. 

Jard. Fruit. Le Jardin Fruitier, par Louis Noisette, 2 ed. Paris, 1839, 
2 vols. 8vo. 

Knight. Various articles in the London Horticultural Transactions. By 
Thomas Andrew Knight, its late President. 

Knoop. Pomologie, ou description des Arbres Fruitiers. Par Joh. Herm, 
Knoop. Amsterdam, 1771, Fol. 

Ken. The New American Orchardist. By William Kenrick, Boston, 
1844. 

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

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

Loudon. An Encyclopedia of Gardening. By J. C. Loudon. London, 
1835, 1 thick vol. 8vo. 

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

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

1 thick vol. Svo. . 

Hortus Britannicus. A Catalogue of all the plants in Britain, 
by the same. London, 8vo. 

The Suburban Horticulturist, by the same. London, 1842, 8yo 

The Suburban Gardener and Villa Companion. By the same. 

London, 1838, 1842, 8vo. 

Arboretum et Fruticetum Britannicum. By the same. 8 vola 
London, 1838, 8vo 

Liebig. Organic Chemist y in its applications to Agriculture and Physi- 
ology. By Justus Liebig. American ed., Cambridge, 1844, 13mo, 

Lind. A Guide to the Orchard and Kitchen Garden, or an account of the 
Fruits and Vegetables cultivated in Great Britain. By George 
Lindley. London, 1831, 8vo. 


nel 


ABBREVIATIONS AND BOOKS QUOTED. XVil 


Eindky. Ax. Latroduction to Botany. By John Lindley. London, 1832, 
8yo. 

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

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

The Theory of Horticulture, or an attempt to explain the Ope- 

ration of Gardening upon Physiological Principles. By John 

Lindley. London, 8vo., 1840. 

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

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

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

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

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

Mill. The Gardener’s and Botanist’s Dictionary. By Philip Miller. Re- 
vised by Professor Martyn. London, 1819, 2 vols. 8vo. 

Michaux. The North American Sylva, or Descriptions of the Forest Trees 
of the United States, Canada, &c. By A. F. Michaux. Paris, 1819 
3 vols. 8vo. 

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

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

Nois. See Jardin Fruitier. 

New England Farmer. A weekly periodical, devoted to Agriculture, Hor- 
ticulture, &c. Boston, 4to., continued to the present time, 

O. Duh. See Duhamel. 

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

Pom. Man. The Pomological Manual. By William R. Prince. New 
York, 1831, 2 vols. 8vo. 

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

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

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

Pott. or Poiteau. Pomologie Francaise. Recueil des plus beaux Fruits, 
cultivés en France. Par Poiteau. Paris, 1838, and continued in 
4to. numbers. 

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

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

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

Revue Horticole. Journal des Jardiniers et Amateurs. Audot, Editeur 

» Paris, 1844, et chaque mois, 12mo. 

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

8vo. 


xviii ABBREVIATIONS AND BOOKS QUOTED. 


Torrey & Gray. <A Flora of North America, containing abridged descrip 
tions of all the known plants growing north of the Gulf of Mexico. 
By John Torrey, M.D., and Asa Gray, M.D. New York, vol. 1st 
8vo. New York, 1840, and still in progress. 

Thomp. A Catalogue of the Fruits Cultivated in the Garden of the Hor 
ticultural Society of London, 8d ed., London, 1842. [Prepared 
with great care yy Robert Thompson, the head of the Fruit De- 
partment. ] 

Thacher. The American Orchardist. By James Thacher, M.D. Boston, 
1822, 8vo. 

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

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

Wilder, MSS. Manuscript Notes on Fruits. By M. P. Wilder, Esq. 

President of the Massachusetts Horticultural Society. 


ADDITIONAL AUTHORITIES. 


4l. Pom. Album de Pomologie; in which the fruits of Belgium are 
figured and described. 

An. Pom. Annals of Pomology, a periodical published by royal commis- 
sion, in which choice fruits are figured and described. 

C. H. A. Comice of Horticulture of Angers. 

Hort. The Horticulturist of Rural Art and Rural Taste, 11 vols. 

Cole. American Fruit Book, by 8. W. Cole, Boston, Mass. 

Thomas. American Fruit Culturist, by John J. Thomas, Union Springs, 
New York. 

Barry. The Fruit Garden, by P. Barry, Rochester, New York. 

Waring. The Fruit Grower's Hand-Book, by Wm. G. Waring, Boals- 
burg, Pa. 

Eiliott. American Fruit Grower’s Guide, by F. R. Elliott, Cleveland, O. 

White's Gard. Gardening for the South, by Wm. N. White, Athens, Ga. 

Hov. Mag. The Magazine of Horticulture, by C. M. Hovey, Boston, Mass. 
22 vols. 

N. Y. Hort. Rev. New York Horticultural Review, by C. Reagles, New 
York. 


Ad Int. Rep. Ad Interim Reports of the Pennsylvania Horticultural. 


Society. 

Inter. Rep. Tntermediate native fruit reports of the American Pomologi- 
cal Society. 

Ga. Pom. S. Rep. Ad Interim Reports of the Georgia Pomological Soci: 
ety. 

Me. Pom. vs Rep. Annual Report of the Maine Pomological Society. 

Trans. A. Pom. S. Transactions of the American Pomological Society. 

Biv. Cat. Catalogue of A. Bivort, Belgium. 

Pap. Cat. Catalogue of Ad. Papelen, Belgium. 

Leroy’s Cat. Descriptive Catalogue by Andre Leroy, Angers, France. 

Pr. Cat. Descriptive Catalogue. of Fruits, by Wm. R. Prince, Flushing 
New York. 

L. E. Berckman’s MS. Manuscript Notes, by Louis E. Berckman, Plaux 
field, New Jersey. 


ABBREVIATIONS AND BOOKS QUOTED. XIX 


W. D. Brinckle’s MS. Manuscript Notes, by W. D. Brinckle, Philadel 
phia. 

R. Manning’s MS. Manuscript Notes, by Robert Manning, Salem, Mass 

A. H. Ernst MS. Manuscript Notes, by A. H. Ernst, Cincinnati, Ohio. 

R. Buchanan MS. Manuscript Notes, by Robert Buchanan, Cincinnati, 
Ohio. 

Wm. N. White MS. Manuscript Notes, by Wm. N. White, Athens, Ga. 

J. Van Beuren’s MS. Manuscript Notes, by J. Van Beuren, Clarksville, 
Georgia. 

H. R. Robey MS. Manuscript Notes, by H. R. Robey, Fredericksburg, 

» «Virginia. , 

Samuel Miller, Jr, MS. Manuscript Notes, by Samuel Miller, Jr., Cum 


berland, Pa. 
J S. Downer MS. Manuscript Notes, by J. S. Downer, Elkton, Ky. 


FRUITS AND FRUIT TREES 


%74%> 


CHAPTER I. 
THE PRODUCTION OF NEW VARIETIES OF FRUIT. 


Iy our survey of the culture of fruits let us begin at the be- 
ginning. Gradual amelioration, and the skilful practice of the 
cultivator, have so filled our orchards and gardens with good 
fruits, that it is necessary now to cast a look back at the types 
from which these delicious products have sprung. 

In the tropical zone, amid the surprising luxuriance of vege- 
tation of that great natural hothouse, nature offers to man, almost 
without care, the most refreshing, the most delicious, and the 
most nutritive fruits. The Plantain and Banana, excellent 
either raw or cooked, bearing all the year, and producing upon 
a rood of ground the sustenance of a family; the refreshing 
Guava and Sapodilla; the nutritious Bread-fruit; such are the 
natural fruit trees of those glowing climates. Indolently 
seated under their shade, and finding a refreshing coolness both 
from their ever-verdant canopy of leaves, and their juicy fruits, 
it is not here that we must look for the patient and skilful cul- 
tivator. 

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

Transplanted into a warmer aspect, stimulated by a richer 
soil, reared from selected seeds, carefully pruned, sheltered and 
watched, by slow degrees the sour and bitter crab expands into 
a Golden Pippin, the wild pear loses its thorns and becomes a 
Bergamotte or a Beurré, the Almond is deprived of its bitterness, 
and the dry and flavorless Peach is at length a tempting and 
delicious fruit. It is thus only in the face of obstacles, in a 
climate where nature is not prodigal of perfections, ard in the 

1 


2 PRODUCTION OF NEW VARIETIES. - 


midst of thorns and sloes, that MAN THE GARDENER arises and 
forces nature to yield to his art. 

These improved sorts of fruit which man every where causes 
to share his civilization, bear, almost equally with himself, the 
impress of an existence removed from the natural state. When 
reared from seeds they always show a tendency to return to a 
wilder form, and it seems only chance when a new seedling is 
equal to, or surpasses its parent. Removed from their natural 
form, these artificially created sorts are also much more hable to 
diseases and to decay. From these facts arises the fruit-garden, 
with its various processes of grafting, budding and other means 
of continuing the sort; with also its sheltered aspects, warm bor- 
ders, deeper soils, and all its various refinements of art and culture. 

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

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

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

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


BY SEED. - 3 


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

In the wild state, every genus of trees consists of one or more 
species, or strongly marked individual sorts; as, for example, the 
white birch and the black birch; or, to confine ourselves more 
strictly to the matter in hand, the different species of cherry, 
the wild or bird cherry, the sour cherry, the mazzard cherry, 
&c. These species, in their natural state, exactly reproduce 
themselves; to use a common phrase, they “come the same” 
from seed. This they have done for centuries, and doubtless 
will do forever, so long as they exist under natural circumstan- 
ces only. 

On the other hand, suppose we select one of these species of 
fruit-trees, and adopt it into our gardens. So long as we culti- 
vate that individual tree, or any part of it,in the shape of suck- 
er, graft, or bud, its nature will not be materially altered. It 
may, indeed, through cultivation, be stimulated into a more luxu- 
riant growth ; it will probably produce larger leaves and fruit; 
but we shall neither alter its fruit in texture, color or taste. 
It will always be identically the same. 

The process of amelioration begins with a new generation, and 
by sowing the seeds. Some species of tree, indeed, seem to re- 
fuse to yield their wild nature, never producing any variation 
by seed ; but all fruit-trees and many others, are easily domesti- 
cated, and more readily take the impress of culture. 

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

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

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


4 ® PRODUCTION OF NEW VARIETIES. 

make further departures from the original form. It is true that 
all or most of its seedlings will still retain a likeness to the 
parent, but a few will differ in some respects, and it is by seizing 
apon those which show symptoms of variation, that the improver 
of vegetable races founds his hopes. 

We have said that it is a part of the character of a species 
to produce the same from seed. This characteristic is retained 
even where the sport, (as gardeners term it) into numberless 
varieties is greatest. Thus, to return to cherries, the Kentish or 
common pie-cherry is one species, and the small black mazzard 
another, and although a great number of varieties of each of 
these species have been produced, yet there is always the like- 
ness of the species retained. From the first we may have the 
large and rich Mayduke, and from the last the sweet and lus- 
cious Black-Hearts; but a glance will show us that the duke 
cherries retain the distinct dark foliage, and, in the fruit, some- 
thing of the same flavor, shape and color of the original spe- 
cies ; and the heart cherries the broad leaves and lofty growth 
of the mazzard. So too, the currant and gooseberry are differ- 
ent species of the same genus; but though the English goose- 
berry growers have raised thousands of new varieties of this 
fruit, and shown them as large as hen’s eggs, and of every 
variety of form and color, yet their efforts with the gooseberry 
have not produced any thing resembling the common currant. 

Why do not varieties produce the same from seed? Why 
if we plant the stone of a Green Gage plum, will it not always 
produce a Green Gage? This is often a puzzling question to 
the practical gardener, while his every day experience forces 
him to assent to the fact. 

We are not sure that the vegetable physiologists will under- 
fake to answer this query fully. But in the mean time we can 
throw some light on the subject. 

It will be remembered that our garden varieties of fruits are 
not natural forms. They are the artificial productions of our 
culture. They have always a tendency to improve, but they 
have also another anda stronger tendency to return to a natural, 
or wild state. “There can be no doubt,” says Dr. Lindley, 
“that if the arts of cultivation were abandoned for only a few 
years, all the annual varieties of plants in our gardens would 
disappear and be replaced by a few original wild forms.” Be- 
tween these two tendencies, therefore, the one derived from 
nature, and the other impressed by culture, it is easily seen how 
little likely is the progeny of varieties always to reappear in the 
same form 

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


bn Side ns 


THE VAN MONS METHOD. c 5 


yellow corn plants, that they have the next season a progeny, 
not of yellow corn alone, but composed of every color and size, 
yellow, white and black, large and small, upon the farm. Now 
many of the varieties of fruit trees have a similar power of 
intermixing with each other while in blossom, by the dust or 
pollen of their flowers, carried through the air, by the action 
of bees and other causes. It will readily occur to the reader, 
in considering this fact, what an influence our custom of plant- 
ing the different varieties of plum or of cherry together in a 
garden or orchard, must have upon the constancy of habit in 
the seedlings of such fruits. 

But there is still another reason for this habit, so perplexing 
to the novice, who, having tasted a luscious fruit, plants, watches 
and rears its seedling, to find it, perhaps, wholly different in most 
respects. This is the influence of grafting. Among the great 
number of seedling fruits produced in the United States, there is 
found occasionally a variety, perhaps a plum or a peach, which 
will nearly always reproduce itself from seed. From some for- 
tunate circumstances in its origin, unknown to us, this sort, in 
becoming improved, still retains strongly this habit of the natu- 
ral or wild form, and its seeds produce the same. We can call 
to mind several examples of this; fine fruit trees whose seeds 
have established the reputation in the neighborhood of fidelity 
to the sort. But when a graft is taken from one of thexe trees, 
and placed upon another stock, this grafted tree is found to lose 
its singular power of producing the same by seed, and becomes 
like all other worked trees. The stock exercises some, as yet, 
unexplained power, in dissolving the strong natural habit of the 
variety, and becomes like its fellows, subject to the laws of its 
artificial life. 

When we desire to raise new varieties of fruit, the common 
practise is to collect the seeds of the finest table fruits—those 
sorts whose merits are every where acknowledged to be the 
highest. In proceeding thus we are all pretty well aware, that 
the chances are generally a hundred to one against our obtain- 
ing any new variety of great excellence. Before we offer any 
advice on rearing seedlings let us examine briefly the practice 
and views of two distinguished horticulturists abroad, who have 
paid more attention to this subject than any other persons what- 
ever; Dr. Van Mons of Belgium, and Thos. Andrew Knight, 
Esq., the late President of the Horticultural Society of London, 


The Van Mons Theory. 


Dr. Van Mons, Professor at Louvain, devoted the greater part 
of his life to the amelioration of fruits. His nurseries contained 
in 1823, no less than two thousand seedlings of merit. His 
perseverance was indefatigable, a1d experimenting mainly on 


6 PRODUCTION OF NEW VARIETIES. 


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

The Van Mons theory may be briefly stated as follows : 

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

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

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

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

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

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


THE VAN MONS METHOD. 1 


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

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

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

Such is Dr. Van Mons’ theory and method for obtaining new 
varieties of fruit. It has never obtained much favour in Eng- 
land, and from the length of time necessary to bring about its 
results, it is scarcely likely to come into very general use here. 
At the same time it is not to be denied that in his hands it has 
proved a very successful mode of obtaining new varieties. 

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

It is not a little remarkable that the constant springing up of 
fine new sorts of fruit in the United States, which is every day 
growing more frequent, is given with much apparent force as a 
proof of the accuracy of the Van Mons theory. The first colo- 
nists here, who brought with them many seeds gathered from 
the best old varieties of fruits, were surprised to find their seed- 
lings producing only very inferior fruits. These seedlings had 
returned Uy their inherent tendency almost to a wild state. By 
rearing from them, however, seedlings of many repeated gene- 
rations, we have arrived at a great number of the finest apples, 


* “T have found this art to consist in regenerating in a direct line of 
descent, and as rapidly as possible, an improving variety, taking care that 
there be no interval between the generations. To sow, to re-sow, to sow 
again, to sow perpetually, in short to do nothing but sow, is the practice 
to be pursued, and which cannot be departed from; and in short this is the 
whole secret of the art I have employed.”—Van Mons’ Arbres Fruitiers, 
1. p. 223. 

2 


8 PRODUCTION -OF NEW VARIETIES. 


pears, peaches, and plums. According to Dr, Van Mons, had 
this process been continued uninterruptedly, from one generation 

to the next, a much shorter time would have been necessary for 
the production of first rate varieties. ; 

To show how the practice of chance sowmg works in the 
other hemisphere, it is stated by one of the most celebrated of 
the old writers on fruits, Duhamel of France, that he had been 
in the habit of planting seeds of the finest table pears for fifty 
years without ever having produced a good variety. These 
seeds were from trees of old varieties of fruit. 

The American gardener will easily perceive, from what we 
have stated, a great advantage placed in his hands at the present 
time for the amelioration of fruits by this system. He will 
see that, as most of our. American varieties of fruit are the re- 
sult of repeated sowings, more or less constantly repeated, he 
has before him almost every day a part of the ameliorating pro- 
cess in progress; to which Dr. Van Mons, beginning de novo, 
was obliged to devote his whole life. Nearly all that it is ne- 
cessary for him to do in attempting to raise a new variety of ex- 
cellence by this simple mode, is to gather his seeds (before they 
are fully ripe,) from a seedding sort of promising quality, though 
not yet arrived at perfection. The seedling must be quite 
young—must be on its own root (not grafted ;) and it must be a 
healthy tree, in order to secure a healthy generation of seed- 
lings. Our own experience leads us to believe that he will 
scarcely have to go beyond one or two generations to obtain fine 
fruit. These remarks apply to most of our table fruits common- 
ly cultivated. On the other hand, our native grapes, the Isabella, 
Catawba, &c., which are scarcely removed from the wild state, 
must by this ameliorating process be carried through several 
successive generations before we arrive at varieties equalling 
the finest foreign grapes; a result, which, judging from what 
we see in progress, we have every reason speedily to hope for. 

In order to be most successful in raising new varieties by suc- 
cessive reproduction, let us bear in mind that we must avoid— 
Ist, the seeds of old fruit trees; 2d, those of grafted fruit trees ; 
and 3d, that we have the best grounds for good results when we 
gather our seeds from a young scedling tree, which is itself ra- 
ther a perfecting than a perfect fruit. 

It is not to be denied that, in the face of Dr. Van Mons’ theory, 
in this country, new varieties of rare excellence are sometimes 
obtained at once by planting the seeds of old grafted varieties ; 
thus the Lawrence’s Favourite, and the Columbia plums, were 
raised from seeds of the Green Gage, one of the oldest European 
varieties. 

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


CROSS-BREEDING. bY) 


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


Cross-breeding. 


In the blossoms of fruit-trees, and of most other plants, the 
seed is the offspring of the stamens and pistil, which may be 
considered the male and female parents, growing in the same 
flower. Cross-breeding is, then, nothing more than removing 
out of the blossom of a fruit tree the stamens, or male parents, 
and bringing those of another, and different variety of fruit, and 
dusting the pistil or female parent with them,—a process suffi- 
ciently simple, but which has the most marked effect on the seeds 
produced. It is only within about fifty years that cross-breeding 
has been practised; but Lord Bacon, whose great mind seems 
to have had glimpses into every dark corner of human know- 
ledge, finely foreshadowed it. “The compounding or mixture 
of plants is not found out, which, if it were, is more at command 
than that of living creatures; wherefore, it were one of the 
most notable discoveries touching plants to find it out, for so you 
may have great varieties of fruits and flowers yet unknown.” 

va ; In figure 1, is shown the blossom of the 
Bs. # Cherry. The central portion, a, connected 
directly with the young fruit, is the pistil. 
The numerous surrounding threads, 6, are the 
stamens. The summitof the stamen is called 
the anther, and secretes the powdery substance 
called polien. The wistil has at its base the 
Fig. |. embryo fruit, and at its summit, the stagma. 

The use of the stamens is to fertilize the young seed contained 
at the base of the pistil ; and if we fertilize the pistil of one variety 
of fruit by the pollen of another, we shall obtain a new variety 
partaking intermediately of the qualities of both parents. ‘hus, 
among fruits owing their origin directly to cross-breeding, Coe’s 
Golden Drop Plum, was raised from the Green Gage, impreg- 
nated by the Magnum Bonum, or Egg plum; and the Elton 
cherry, from the Bigarrieu, impregnated by the White Heart.* 
Mr. Knight was of opinion that the habits of the new variety 
would always be found to partake most strongly of the constitu 
tion and habits of the female parent. Subsequent experience 
does not fully confirm this, and it would appear that the parept 


* The seedlings sometimes most resemble one parent sometimes the other ; 
put more frequently share the qualities of both. Mr. Coxe describes ar 
Apple, a cross between a Newtown Pippin and a Russet, the fruit cf which 
resembled externally at one end the Russet and at the other the Pippin, 
and the flavour at either end corresponded exactly with the character of the 


exteriour 
a | * 


10 PRODUCTION OF NEW VARIETIES. 


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

The process of obtaining cross-bred seeds of fruit trees is very 
easily performed. It is only necessary when the tree bloonas 
which we intend to be the mother of the improved race, to select 
a blossom or blossoms growing upon it not yet fully expanded. 
With a pair of scissors, we cut out and remove all the anthers. 
The next day, or as soon as the blossom is quite expanded, we 
collect with a camel’s hair brush, the pollen from a fully blown 
flower of the variety we intend for the male parent, applying 
the pollen and leaving it upon the stigma or point of the pistil. 
If your trees are much exposed to those busy little meddlers, 
the bees, it is well to cover the blossoms with a loose bag of 
thin gauze, or they will perhaps get beforehand with you in 
your experiments in cross-breeding. Watch the blossoms closely 
as they open, and bear in mind that the two essential points in 
the operation are; 1st, to extract the anthers carefully, before 
they have matured sufficiently to fertilize the pistil ;, and 2d, to 
apply the pollen when it is in perfection, (dry and powdery,) 
and while the stigma is moist. A very little practice will enable © 
the amateur to judge of these points. 

There are certain. limits to the power of crossing plants. 
Wiat is strictly called a cross-bred plant or fruit is a sub-variety 
raised between two varieties of the same species. There are, 
however, certain species, nearly allied, which are capable of fer- 
tilizing each other. ‘The offspring in this case is called a hybrid, 
or mule, and does not always produce perfect seeds. “ This 
power of hybridising,” says Dr. Lindley, “ appears to be much 
more common in plants than in animals. It is, however, in 
general only between nearly allied species that this intercourse 
can take place; those which are widely different in structure 
and constitution not being capable of any artificial union. Thus 
the different species of Strawberry, of the gourd or melon family, 
intermix with the greatest facility, there bemg a great accord- 
ance between them in general structure, and constitution. But 
no one has ever succeeded in compelling the pear to fertilize the 
apple, nor the gooseberry the currant. And as species that are 
very dissimilar appear to have some natural impediment which 
prevents their reciprocal fertilization, so does this obstacle, of 
whatever nature it may be, present an insuperable bar to the in- 
tercourse of the different genera. All the stories that are cur- 
rent as to the intermixture of oranges and pomegranates, of 
roses and black currants, and the like, may therefore be set 
down to pure invention.” 

In practice this power of improving varieties by crossing is 
very largely resorted to by gardeners at the present day. Not 
only in fruit trees, but in ornamental trees, shrubs, and plants, 
und especially in florists’ flowers, it has been carried to a great 


CROSS-BREEDING. qh 


- extent. The /sreat number of new and beautiful Roses, Azaleas, 
Camellias, Fachsias, Dahlias, and other flowering plants so 
splendid in colour, and perfect in form, owe their origin to care- 
ful cross-breeding. 

In the amelioration of fruits it is by far the most certain, and 
satisfactory process yet discovered. Its results are more speed- 
ily obtained, and correspond much more closely to our aim, than 
those procured by successive reproduction. 

In order to obtain a new variety of a certain character, it is 
only necessary to select two parents of well known habits, and 
which are both varieties of the same, or nearly allied species, and 
cross them for a new and intermediate variety. Thus, if we 
have a very early, but insipid and worthless sort of pear, and 
desire to raise from it a variety both early and of fine flavour, 
we should fertilize some of its pistils, with the pollen of the best 
flavoured variety of a little later maturity. Among the seed- 
lings produced, we should look for early pears of good quality 
and at least for one or two varieties nearly, or quite as early as 
the female parent, and as delicious as the male. If we have a 
very small, but highly flavoured pear, and wish for a larger pear 
with a somewhat similar flavour, we must fertilize the first with 
the pollen of a large and handsome sort. If we desire to im- 
part the quality of lateness to a very choice plum, we must look 
out for a late variety, whether of good or bad quality, as the 
mother, and cross it with our best flavoured sort. If we desire 
to impart hardiness to a tender fruit, we must undertake a cross 
between it and a much hardier sort; if we seck greater beauty 
of colour, or vigour of growth, we must insure these qualities by 
selecting one parent having such quality strongly marked. 

As the seeds produced by cross fertilization are not found to 
produce precisely the same varieties, though they will nearly all 
partake of the mixed character of the parents, it follows that we 
shall be most successful in obtaining precisely all we hope for 
in the new race, in proportion to the number of our cross-bred 
seedlings; some of which may be inferiour, as well as some 
superiour to the parents. It is always well, therefore, to cross 
several flowers at once on the same plant, when a single blossom 
does not produce a number of seeds. 

We should observe here, that those who devote their time to 
raising new varieties, must bear in mind that it is not always 
by the first fruits of a seedling that it should be judged. Some 
of the finest varieties require a considerable age before their 
best qualities develop themselves, as it is only when the tree 
has arrived at some degree of maturity that its secretions, either 
for flower, or fruit, are perfectly elaborated. The first fruit of 
the Black Eagle cherry, a fine cross-bred raised by Mr. Knight, 
was pronounced worthless when first exhibited to the London 
Horticultural Society ; its quality now proves that the tree was 


not then of sufficient age to produce its fruit in perfection, 


12 PROPAGATION. - 


CHAPTER II. 


PROPAGATION OF VARIETIES. GRAFTING. BUDDING. CUTTINGS 
LAYERS AND SUCKERS. 


Arter having obtained a new and choice kind of fruit, which 
in our hands is perhaps only a single tree, and which, as we 
have already shown, seldom produces the same from seed, the 
next inquiry is how to continue this variety in existence, and 
how to increase and extend it, so that other gardens andjcoun- 
tries may possess it as well as ourselves. This leads us to the 
subject of the propagation of fruit trees, or the continuation of 
varieties by grafting and budding. 

Grafting and budding are the means in most common use for 
propagating fruit trees. They are, in fact, nothing more than 
inserting upon one tree, the shoot or bud of another, in such a © 
manner that the two may unite and form a new compound. No 
person having any interest in a garden should be unable to per- 
form these operations, as they are capable of effecting transfor- 
mations and improvements in all trees and shrubs, no less valu- 
able, than they are beautiful and interesting. 

Grafting is a very ancient invention, having been well known 
and practised by the Greeks and Romans. The latter, indeed, 
describe a great variety of modes, quite as ingenious as any of 
the fanciful variations now used by gardeners. The French, 
who are most expert in grafting, practise occasionally more 
than fifty modes, and within a few years have succeeded per- 
fectly in grafting annual plants, such as the tomato, the dahlia, 
and the hke. 

The uses of grafting, and budding, as applied to fruit trees, 

may be briefly stated as follows : 

1. The rapid increase or propagation of valuable sorts of fruit 
not easily raised by seeds, or cuttings, as is the case with nearly 
all varieties. 

2. To renew or alter the heads of trees, partially or fully 
grown, producing in two or three years, by heading-in and 
grafting, a new head, bearing the finest fruit, on a formerly 
worthless tree. 

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


ae 


GRAFTING. 13 


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

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

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

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

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

The scions are generally selected previously; as it is found 
in nearly all kinds of grafting by scions, that success is more » 
complete when the stock upon which they are placed is a little 
more advanced—the sap in a more active state than in the 
scion. To secure this, we usually cut the scions very early 
in the spring, during winter, or even in the autumn, burying 
their lower ends in the ground in a shaded place, or keeping 
them in fine soil in the cellar till wanted for use. In cutting 
scions, we choose straight thrifty shoots of the last year’s growth, 
which may remain entire until we commence grafting, when 
they may be cut into scions of three or four buds each. In se 
lecting scions from old trees it is always advisable to choose the 
most vigorous of the last year’s shoots growing near the centre 
or top of the tree. Scions from sickly and unhealthy branches 
should be rejected, as they are apt to carry with them this feeble 
and sickly state. Scions taken from the lower bearing branches 
will produce fruit soonest, but they will not afford trees of so 
handsome a shape, or so vigorous a growth, as those taken from 
the thrifty upright shoots near the centre or top of the tree. 
Nurserymen generally take their scions from young grafted 
trees in the uursery-rows, these being usually in better condition 
than those taken from old trees not always in a healthy state. 

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


As 


14 PROPAGATION 


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

The theory of grafting is based on the power of union between 
the young tissues, or organizable matter of growing wood. When 
the parts are placed nicely in contact, the ascending sap of the 
stock passes into and sustains life in the scion; the buds of the 
latter, excited by this supply of sap and the warmth of the sea 
son, begin to elaborate and send down woody matter, which, 
passing through the newly granulated substance of the parts in 
contact, unites the graft firmly with the stock. “If,” says De 
Candolle, “ the descending sap has only an incomplete analogy 
with the wants of the stock, the latter does not thrive, though 
the organic union may have taken place; and if the analogy be- 
tween the albumen of stock and scion is wanting, the organic 
union does not operate, the scion cannot absorb the sap of the 
stock and the graft fails.” 

Grafting therefore is confined within certain limits. A scion 
from one tree will not, from the want of affinity, succeea on every 
other tree, but only upon those to which it is alied. We are, in 
short, only successful in budding or grafting where there is a 
close relationship and similarity of structure between the stock 
and the scion. This is the case with varieties of the same species, 
which take most freely, as the different sorts of Apple; next with 
the different species of a genus as the Apple and the Pear, which 
grow, but in which the union is less complete and permanent; 
and lastly with the genera of the same natural family, as the 
Cherry on the Plum—which die after a season or two. The 
ancients boasted of Vines and Apples grafted on Poplars and 
Elms; but repeated experiments, by the most skilful cultivators 
of modern times, have clearly proved that although we may, 
once in a thousand trials, succeed in effecting these ill assorted 
unions, yet the graft invariably dies after a few months’ growth.* 

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


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


= 


GRAFTING. He 


culture, is as the following; Apples, on apple or crab seedlings 


for orchards (standards,) or on Paradise apple stocks, for dw aris 


Pears, on pear seedlings for common culture, or Quince es 
for dwarfs, and sometimes on the thorn for clayey soils; Peaches, 
on their own seedlings for standards or for orchards} on ’ Almonds, 
for hot and dry climates; on Plums in cold or moist soils, or to 
secure them against the worm; Apricots, on Plum stocks, to 
render them hardy and productive, or on their own seedlings to 
render them long-lived. Nectarines are usually worked on the 
Peach or Plum; and Cherries on mazzard seedlings; or some- 
times on the perfumed Cherry for dwarfs. 

The manual operation of grafting is performed in 
a very easy and complete manner when the size of 
the stock, or branch to be grafted, corresponds pre- 
cisely with that of the scion. In this case, which is 

called splice grafting, it is only necessary with a 
smooth sloping cut, upwards on the stock a, and 
dofnwards on the scion 6, Fig. 2, to make the two 
fit precisely, so that the inner bark of one cor responds 
exactly with that of the other, to bind them firmly 
together with a strand of matting, and to cover the 
wound entirely with grafting clay or wax, and the 
whole is finished. In this, which is one of the 
neatest modes, the whole forms a complete union 
nearly at once; leaving scarcely any wounded 
part to heal over. But, as it is only rarely that the 
stock is of so small a size as to fit thus perfectly to 
the scion, the operation must be varied somewhat, 
ah and requires more skill. The method in most com- 

Fig. 2. mon use to cover all difficulties, is called tongue 
Splice gr ajting. eratting. 

We may remark here that grafting the shoots 
of Peaches, Nectarines and Apricots, owing to 
their large pith, is more difficult than that of 
other fruit trees. A variation of splice-grafting, 
Fig. 3, has been invented to obviate this. This 
consists in selecting the scion a, so as to leave at 
its lower end about a fourth of an inch of two 
years old wood which is much firmer. The 
bottom of the slope on the stock is cut with a § 
dove-tail notch 6, into which the scion is fy 
fitted. 

Tongue grafting, (or whip-grafting,) Fig. 4, 
resembles very nearly splice-grafting, except, 
instead of the simple splice, a tongue is made 
to hold the two together more firmly. In order jig, 3, Splice 
to understand this method let us explain it a lit- grafting the peach 
tle in detail. 


16 PROPAGATION. : 


Fig. 3. Tongue-grafting, progressive stages. ~ 


Having chosen your stock of the proper size, cut it off at tle 
point where, a, it appears best to fix the graft. If the stock 1s 
quite small, it may be within three or four inches of the ground. 
Then, with a very sharp knife, make a smooth cut upwards, 4, 
about two inches in length. Next make a slit from the top of 
this cut about one fourth of the way downwards, c, taking out a 
thin tongue of wood. Cut the scion four or five inches long, or so 
as to have three buds; then shape the lower end with a single 
smooth sloping cut, e, about the same length as that on the stock, 
and make the tongue upward, f, to fit in the downward slit of the 
stock. Now apply the scion accurately to the stock, making the 
inner bark of the scion fit exactly the inner bark of the stock, at 
least on one side, g. Without changing their position, tie them 
together carefully with a piece of bass-matting or tape, h. And 
finally cover the wound with well prepared grafting-clay or wax, 
2. This ball of clay should more than cover the union, by an 
inch above and below, and should be about an inch thick. If 
grafting-wax is used, the covering need not be above half an 
inch thick. 

In a month’s time, if the graft has taken, it will be expanding 
its leaves and sending out shoots. It will then be necessary te 
rub or cut off all shoots between the ball and the ground, if it is 
a small stock, or all those which would rob it of a principal share 
of nourishment, if upon a large tree. If the scion or stocl® is 
very weak, it is usual to leave one or two other buds for a time, to 
assist In drawing up the sap. About the middle of July, aftera 
rainy day you may remove the ball of clay, and, if the graft is 


GRAFTING. 1} 


securely united, also the bandage ; and the angle left, at the top 
of the stock, a, should now be cut off smoothly, in order to allow 


the bark of the stock and the scion to heal neatly over the whole 
wound. 

Though it is little attended to in common practice, the ama- 
teur will be glad to know that the success of a graft is always 
greatly insured by choosing the parts so that a bud is left near 
the top of the stock, &, and another near the bottom of the scion, Z. 
These buds attract the rising sap to the portions where they are 
placed, form woody matter, and greatly facilitate the union of the 
parts near them; the upper part of the stock, and the lower part 
of the scion, being the portions soonest liable to perish from a 
want of nourishment.* 

Cleft grafting is a very easy though rather clumsy mode, and 
is in more common use than any other in the United States. Itis 
chiefly practised on large stocks, or trees the branches of which 
have been headed back, and are too large for tongue-grafting. 
The head of the stock is first cut over horizontally 
with the saw, and smoothed with a knife. A cleft 
about two inches deepis then made in the stock with 
a hammer and splitting-knife. The scion is now 
prepared, by sloping its lower end in the form of 
a wedge about an inch and a half long, leaving ita 
little thicker on the outer edge. Opening the cleft 
with the splitting-knife, or a small chisel for that 
purpose, push the scion carefully down to its place, 
fitting its inner bark on one side to that of once 
side of the stock, When the stock is large, it is 
usual to insert two scions, Fig. 4. On withdraw- 
ing the chisel, the cleft closes firmly on the scions, when the 
graft is tied and clayed in the usual manner. 

Apple stocks in many American nurseries, are grafted in 
great quantities in this mode—the stocks being previously taken 
out of the ground, headed down very near the root, cleft grafted 
with a single scion, sloping off with an oblique cut the side of the 
stock opposite that where the graft is placed, and then planted at 
once in the rows so as to allow only acouple of buds of thescion 
to appear above ground. It is not usual with many, either totie, 
or clay the grafts in this case, as the wound is placed below the 
surface; but when this plan is adopted, the grafts must be set 


* Tn grafting large quantities of young trees when stocks are scarce, it ig 
not an unusual practice in some nurseries to tongue or whip-graft upon small 
pieces of roots of the proper sort of tree, planting the same in the earth ag 
soon as grafted. Indeed, Dr. Van Mons considers this the most compiete 
of all modes, with regard to the perfect condition of the grafted sort; Ist, 
because the smallest quantity of the stock isused; and 2d, because the lower 
part of the scion being thus placed in the ground, afteratime it throws out 
fibres from that portion, and so at last is actually growing onitsown rocta 


18 PROPAGATION. 


and the trees planted at once, drawing the well pulverized sos 
with great care around the graft. Another way of graiting 
apple stocks, common in some western nurseries, consists ip 
tongue-grafting on seedling stocks of very small size, cut back 
almost to the root. This is performed in winter, by the fire- 
side—the grafts carefully tied, and the roots placed in the cel- 
lar, in sand, till spring, when they are planted, the top of the 
graft just above ground. 

Grafting the Vine is attended with great success in the cleft 
manner if treated as follows. Cut your scions during the winter 
or early spring, keeping them partially buried in a cool damp 
cellar till wanted. As soon as the leaves of the old vine or stock 
are fully expanded, and all danger of bleeding is past—say about 
the 10th of June, cut it off smoothly below the surface of the 
ground, and split the stock and insert one or two scions in the 
usual manner, binding the cleft weil together if it does not close 
firmly. Draw the soil carefully over the whole, leaving two or 
three buds of the scion above the surface, If the root of the 
stock is a strong native grape, the graft will frequently grow ten 


or fifieen feet during the first season, and yield a fair crop the 


second year. 

The Vine may also be grafted with good success 
at the usual season if grafted below the ground, 
but above ground, it should not be attempted, on 
account of bleeding, until the leaves are nearly 
expanded. 

Ali | Saddle grafting, Fig. 5, consists in cutting the 
K\4 top of the stock in the form of a wedge, splitting 
| the scion and thinning away each half to a tongue 
B\| shape, placing it astride the stock, and fitting the 

| two, at least on one side, as in tongue-grafting. 
) This mode offers the largest surface for the junc- 
‘iq tion of the scion and stock, and the union is very 
ff perfect. Mr. Knight, who practised it chiefly 
.)] upon Cherry trees, states that he has rarely ever 
B/7 scen a graft fail, even when the wood has been se 
succulent and immature as to preclude every hope 
of success by any other mode. 

A variety of this mode, for stocks larger thar 
Saddle yrafting. the scions, is practised with much success in Eng- 
land after the usual season is past, and when the bark of the 
stock separates readily. ‘The scion, which must be smaller 
than the stock, is split up between two or three inches from its 
lower end, so as to have one side stronge) than the other. This 
strong side is then properly prepared and troduced between the 
bark and the wood; while the thinner division is fittc.l to the 
opposite side of the stock.” The graft, thus placed, receives a 
large supply of the sustaining fluid from the stock, and the union 


— 


mo: 


“ BUDDING. 19 


is rapid; while the wound on the stock is speedily covered by a 
new : of bark from that part of the scion which standa 
astride it. 

Grafting clay is prepared 
by mixing one third horse- 
dung free from straw, and 
two thirds clay, or claye 
loam, with a little hair, like 
that used in plaster, to pre- 
ventiiscracking. Beat and 
temper it for two or three 
days, until it is thoroughly 
incorporated. Whenused, 
it should be of such a con- 
sistency as to be easily put 
on and shaped with the 
hands. 

Grafting wax of excel- 
lent quality we have made 
by melting together three 

> parts of bees-wax, three 
parts of rosin and two parts 
allow. While yet warm 
.tmay be worked with the 
aid of a little water, like 
shoemaker’s wax, by the 
hana. The common graft- 
ing wax of the French Fig. 6. Saddle grafting large stocks. 
gardeners is of two kinds. The first, is mehted and laid on with 
a brush in a fluid state, and is made of half a pound of pitch, 
half a pound of bees-wax, and a poynd of cow-dung builed to- 
gether. The second, which is spread while warm ou strips of 
coarse cotton, or strong paper, and wrapped directly about the 
graft, answering at once to tie and to protect it, is composed of 
equal parts of bees-wax, turpentine and resin. The graiting wax 
most commonly used here is made of tallow, bees-wax, and resin, 
in equal parts, or, as many prefer, with a little more tallow to 
render it pliable. 

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


* Budding. 


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


20 PROPAGATION. 


circumstances. In grafting, we use a branch, composed of seve- 
ral buds with a considerable quantity of bark and wood ; 3; while 
in budding, we employ but a single bud, with a very small quan- 
tity of the adjoining bark and wood. 

The advantages of budding fruit trees, compared with grafting, 
are so considerable, that in this country it is ten times as muck 
practised. These are, first, the great rapidity with which it is 
performed ; a skilful budder, with a clever boy following him to 
tie the buds, being able to work from a thousand to tw elve hun- 
dred young nursery stocks in aday. 2d. The more convenient 
season at which it is performed, in all countries where a short 
spring crowds garden labours within a small space. 3d. Being 
able to perform the operation without injuring the stock in case 
of failure, which is always more or less the case in stocks headed 
down for grafting. 4th. The opportunity which it affords, when 
performed in good season, of repeating the trial on the same 
stock. To these we may add that budding is universally pre- 
ferred here for all stone fruits, such as Peaches, Apricots, and 
the like, as these require extra skill in grafting, but are budded 
with oreat ease. 

The proper season for budding fruit trees in this country is 
from the first of July to the middle of September; the different 
trees coming into season as follows; Plums, Cherries, Apri- 
cots on Plums, Apricots, Pears, Apples, Quinces, Nectarines, 
and Peaches. ‘lrees of considerable size will require budding 
earlier than young seedling stocks. But the opera- 
tion is always, and only, performed when the bark of 
the stock parts or separates freely from the wood, and 
when the buds of the current year’s growth are Some- 
what plump, and the young wood is growing firm. 
Young stocks in, the nursery, if thrifty, are ‘ustially 
planted out in the rows in the spring, and budded the 
same sunimer or autumn. 

Before commencing you should provide yourself with 
a budding knife, Fig. 7, (about four and a half inches 
| long,) having a rounded blade at one end, and an ivory 
handle terminating in a thin rounded edge called the 
haft, a, at the other. 

In choosing your buds, select thrifty shoots that 
| have nearly done growing, and prepare what is called 
a stick of buds, Fig. 8, by cutting off a few of the 
} imperfect buds at the lower, and such as may be yet 
too soft at the upper ends, leaving only smooth well 
developed single buds; double buds being fruit-buds, 
) Cut off the leav es, allowing about half an inch of the 
ee othe to remain for conveniently inserting the 
buds. Some strands of bass-matting about twe elve or 


Fig. 7 Bud- 3) 4 
ie Tenis, fourteen inches long, previously soaked in water ta 


BUDDING. 21 


render them soft and pliable, (or in the absence of 
these some soft woollen yarn,) must also be at hand 
for tying the buds. 

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

American shield budding. Having your stick of 
buds ready, choose a smooth portion of the stock. 
When the latter is small, let it be near the ground, 
and, if equally convenient, select also the north side 
of the stock, as less exposed to the sun. Make an 
upright incision in the bark from an inch to an inch 
and a half long, and at the top of this make a cross 
cut, so that the whole shall form a T. From the 
stick of buds, your knife being very sharp, cut a 
thin, smooth slice of wood and bark containing a 4 
bud, Fig. 9, a. With the ivory haft of your bud- ‘ 
ding knife, now raise the bark on each side of the 
incision just wide enough to admit easily the pre- 
pared bud. Taking hold of the footstalk of the leaf, 4 
insert the bud under the bark, pushing it gently pj. g 4 
down to the bottom of the incision. If the upper stick of buds. 
portion of the bud projects above the horizontal 
part of the T, cut it smoothly off now, so that it 
may completely fit, 6. A bandage of the soft 
ino)” matting is now tied pretty firmly over the whole 
katy ¥ wound, Fig. 10, commencing at the bottom, and 
Ra leaving the bud, and the footstalk of the leaf 
tie |] only exposed to the light and air. 

SAN Common shield budding, Fig. 11, practised in 
4 all gardens in Europe, differs from the foregoing 
i] only in one respect—the removal of the slice of 
fab ay wood contained in the bud. This is taken out 

Fi aa with the point of the knife, holding the bud or 
Fig. 9. American Shield by the leaf stalk, with one hand, inserting 
shield budding. the knife under the wood at the lower extremity 
and then raising and drawing out the wood by 
bending it upwards and downwards, with a slight 
jerk, until it is loosened from the bark; always 
taking care that a small portion of the wood re- 
mains behind to fill up the hollow at the base or 
heart of the bud. The bud thus prepared is in- 
serted precisely as before described. 

The American variety of shield budding is 
found greatly preferable to the European mode, 
at least for this climate. Many softs of fruit trees, 
especially Plums and Cherries, nearly mature 


22 PROPAGATION. 


their growth, and require to be budded in 
the hottest part of our summer. In the 
old method, the bud having only a shield 
of bark with but a particle of wood in the 
» heart of the bud, is much more liable to be 
? destroyed by heat, or dryness, than when 
the slice of wood is left behind in the 
American way. Taking out this wood is 
always an operation requiring some dex- 
terity and practice, as few buds grow when 
their eye, or heart wood is damaged. The 
American method, therefore, requires less 
skill, can be done earlier in the season 
with younger wood, is performed in much 
less time, and is uniformly more successful. 
It has been very fairly tested upon hun- 
dreds of thousand fruit trees, in our gar- 

Fig. 11. dens, for the last twenty years, and 
although practised English budders coming here, at first 
are greatly prejudiced against it, as being in direct opposition 
to one of the most essential features in the old mode, yet a fair 
trial has never failed to convince them of the superiority of the new. 

After treatment. In two weeks after the operation you will 
be able to see whether the bud has taken, by its plumpness and 
freshness. If it has failed, you may, if the bark still parts 
readily, make another trial; a clever budder will not lose more 
than 6 or 8 per cent. If it has succeeded, after a fortnight 
more has elapsed, the bandage must be locsened, or if the stock 
has swelled much, it should be removed altogether. When bud- 
ding has been performed very late, we have occasionally found 
it an advantage to leave the bandage on during the winter. 

As soon as the buds commence swelling in the 
ensuing spring, head down the stock, with a sloping 
back cut, within two or three inches of the bud. 
The bud will then start vigorously, and all “rob- 
bers,” as the shoots of the stock near to and below 
the bud are termed, must be taken off from time to 
time. To secure the upright growth of the bud, : 
and to prevent its being broken by the winds, it is 
tied when a few inches long to that portion of the 
stock left for the purpose, Fig. 12, a2. About mid- 
summer, if the shoot is strong, this support may be 
removed, and the superfluous portion of the stock 
smoothly cut away in the dotted line, 6, when it will 
be rapidly covered with young bark. 

We have founda great advantage, when budding ___ fil 
trees which do not take readily, in adopting Mr 5. ay 

Se : : Se ig. 12. 
Knight’s excellent mode of tying with two distinct: 7,eus;ent of the 
bandages one covering that part below the bud, growing bud 


SE 
a 


SS ees 


SE 


INFLUENCE OF THE STOCK. 28 


aud the other the portion above it. In this case the lower band: 
age is removed as soon as the bud has taken, and the upper left 
for two or three weeks longer. This, by arresting the upward 
sap, completes the union of the upper portion of bud, (which in 
plums frequently dies, while the lower part is united,) and se 
cures success. 

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

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

Annular budding, Fig. 13, we have found a 
valuable mode for trees with hard wood, and 
thick bark, or those which, like the walnut, have 
buds so large as to render it difficult to bud them 
in the common way. A ring of bark, when the 
sap is flowing freely, is taken from the stock, a, 
and a ring of corresponding size containing a 
bud, 6, from the scion. If the latter should be 
too large, a piece must be taken from it to make 

Fig. 13. it fit; or should all the scions be too small, 
Annular budding. the ring upon the stock may extend only three 
fourths the way round, to suit the ring of the bud. 

An application of this mode of great value occasionally occurs 
in this country. In snowy winters, fruit trees in orchards are 
sometimes girdled at the ground by field mice, and a growth 
of twenty years is thus destroyed in a single day, should the 
girdle extend quite round the tree. To save such a tree, it is 
dnly necessary, as secon as the sap rises vigorously in the spring, 
to apply a new ring of bark in the annular mode taken from a 
branch of proper size ; tying it firmly, covering it with grafting 
clay to exclude the air, and finally drawing up the earth so as 
to cover the wound completely. When the tree is too large to 
apply an entire ring, separate pieces, carefully fitted, will an- 
swer; and it is well to reduce the top somewhat by pruning 


24 PROPAGATION. 


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

Budding may be done in the spring as well as at the latter 
end of summer, and is frequently so performed upon roses, and 
other ornamental shrubs, by French gardeners, but is only in 
occasional use upon fruit trees. 


Influence of the stock and graft. 


The well known fact that we may have a hundred different 
varieties of pear on the same tree, each of which produces its 
fruit of the proper form, colour, and quality ; and that we may 
have, at least for a time, several distinct, though nearly related 
species upon one stock, as the Peach, Apricot, Nectarine, and 
Plum, prove very conclusively the power of every grafted or 
budded branch, however small, in preserving its identity. To 
explain this, it is only necessary to recall fo mind that the as- 
cending sap, which is furnished by the root or stock, is nearly a 
simple fluid; that the leaves digest and modify this sap, forming 
a proper juice, which re-descends in the inner bark, and that 
thus every bud and leaf upon a branch maintains its individu- 
ality by preparing its own proper nourishment, or organizing 
matter, out of that general aliment, the sap. Indeed, according 
to De Candolle,* each separate cellule of the inner bark has this 
power of preparing its food according to its nature; in proof of 
which, a striking experiment has been tried by grafting rings of 
bark, of different allied species, one above another on the same 
tree without allowing any buds to grow upon them. On cutting 
down and examining this tree, it was found that under each 
ring of bark was deposited the proper wood of its species, thus 
clearly proving the power of the bark in preserving its identity, 
even without leaves. 

On the other hand, though the stock increases in size by the 
woody matter received in the descending sap from the graft, yet 
as this descends through the inner bark of the stock, it is elabo- 
rated by, and receives its character from the latter; so that, 
after a tree has been grafted fifty years, a shoot which springs 
out from its trunk below the place of union, wi!! always be found 
to bear the original wild fruit, and not to have been in the least 
affected by the graft. ; 

But, whilst grafting never effects any alteration in the 
identity of the variety or species of fruit, still it is not to be de- 
nied that the stock does exert certain influences over the habits 
of the graft. The most important of these are dwarfing, indu- 
cing fruitfulness, and adapting the graft to the soil or climate. 

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


* Physiologie Végétable. 


INFLUENCE OF THE STOCK. 25 


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

To account for the earlier and greater fruitfulness caused by 
grafting on a stock of slower growth, Mr. Knight, in one of his 
able papers, offers the following excellent remarks. 

“The disposition in young trees to produce and nourish blos- 
som buds and fruit, is increased by this apparent obstruction of 
the descending sap ; and the fruit, I think, ripens somewhat ear-* 
lier than upon other young trees of the same age which grow 
upon stocks of their own species. But the growth and vigour of 
the tree, and its power to nourish a succession of heavy crops, 
are diminished, apparently, by the stagnation in the branches 
and stock of a portion of that sap which, in a tree growing on 
its own stem, or upon a stock of its own species, would descend 
to nourish and promote the extension of its own roots. The 
practice, therefore, of grafting the Pear on the Quince, and the 
Peach on the Plum, when extensive growth and durability are 
wanted is wrong; but it is eligible wherever it is wished to 
diminish the vigour and growth of the tree, and its durability is 
not so important.” 

In ‘adapting the graft to the soil the stock has a marked influ- 
ence. Thus in dry chalky soils where the Peach on its own 
roots will scarcely grow, it is found to thrive admirably bud- 
ded on the Almond. We have already mentioned that in clay 
soils too heavy and moist for the Peach, it succeeds very well 
if worked on the Plum. M. Floss, a Prussian gardener, suc- 
ceeded in growing fine pears in very sandy soils, where it was 
nearly impossible to raise them before, by grafting them on the 
Mountain Ash, a nearly related tree, which thrives on the dryest 
and lightest soil. 

A variety of fruit which is found rather tender for a certain 
climate, or a particular neighbourhood, is frequently acclima- 
tised by grafting it on a native stock of very hardy habits. Thus 
near the sea-coast where the finer plums thrive badly, we have 
seen them greatly improved by being worked on the beech- 
plum, a native stock, adapted to the spot ; and the foreign grape 
is more luxuriant when grafted on our native stocks. 

A slight effect is sometimes produced by the stock on the 
quality of the fruit A few sorts of pear are superior in fla- 


v4 


26 PROPAGATION. 


vour, but many are also inferiour, when grafted on the Quince, 
while they are more gritty on the thorn. The Green Gage, a 
Plum of great delicacy of flavour, varies considerably upon dif- 
ferent stocks; and Apples raised on the crab, and pears on the 
Mountain Ash, are said to keep longer than when grown on 
their own roots. 

In addition to the foregoing, a diseased stock should always 
oo as it will communicate disease slowly to the graft, 
unless the latter is a variety of sufficient vigour to renew the 
health of the stock, which is but seldom the case. 

The cultivator will gather from these remarks that, in a fa- 
vourable climate and soil, if we desire the greatest growth, du- 
ration, and development in any fruit, (and this applies to or- 
chards generally,) we should choose a stock of a closely similar 
nature to the graft—an apple seedling for an apple; a pear 
seedling for a pear. If we desire dwarf trees, that come into 

. “bearing very young, and take little space in a garden, we em- 
ploy for a stock an allied species of slower growth. If our soil 
er climate is unfavourable, we use a stock, which is adapted to 
the soil, or which will, by its hardier roots, endure the cold. 

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


Propagation by cuttings. 


Propagating by cuttings, as applied to fruit trees, consists in 
causing a shoot of the previous season’s wood to grow, by detach- 
ing it from the parent tree at a suitable season, and planting it 
in the ground under favourable circumstances. 

Jn this case, instead of uniting itself by woody matter to another 
tree, as does the scion in grafting, the descending woody matter 
becomes roots at the lower end, and the cutting of which, is then a 
new and entire plant. Every bud being a distinct individual, capa- 
ble of forming a new plant, has indeed theoretically the power, if 
separated from the parent stem, of throwing out roots and main- 
taining a separate existence ; and some plants, as the grape vine, 
are frequently propagated by single buds planted in the soil. 
But in practice, it is found necessary, with almost all trees and 
plants, to retain a considerable portion of the stem with the bud 


+ 


2 


* OUTTINGS. 27 


to supply it with food until it has formed roots to draw nourish 
ment from the soil. 

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

Cuttings of the Currant, Gooseberry, and the hardy sorts of 
Vine, will root readily, in a soil not too dry, in the open garden 
Currants and Gooseberries are generally taken off in the fall o1 
winter, prepared for planting, and two-thirds of their lower ends 
buried in the ground till the commencement of spring, when 
they are planted out, either where they are to remain, or in nur- 
sery rows. If planted in autumn, they are liable to 
be thrown out by winter frosts. They will succeed 
nearly as well if taken off in the spring, but, owing to 
the period at which they commence growing, this 
must be attended to very early, if deterred till that 
season. 

In order to raise plants of the Gooseberry and 
Currant, with straight clean stems, which shall not 
throw up suckers, it is only necessary, before plant- 
ing the cutting, to cut out every eye or bud to be 
placed below the surface of the ground, Fig. 14, 
The cutting should be about a foot long, eight inches 
of which may be inserted in the ground. To insure 
greater success in raising the finer sorts of goose- 
berry, or other shrubs, it is customary to plant the 
cuttings on the shaded side of a wall or fence, in 
deep rich loam, rather damp than dry. Cuttings of 
the vine are generally prepared when trimming the 

Fie. 14, 40ld plants in autumn, or winter; they may then be 
gd cas buried with their lower ends in the ground, or kept 
and planted. in earth in the cellar till spring. 

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

A vine joint, prepared and planted. The large English black mul- 
berry is propagated by cuttings 


28 PROPAGATION, 


as follows: about the last of October, take cuttings from the 
thrifty shoots of a bearing tree, cut out all the buds except two 
or three at the top, and pare off the bottom of the cutting just 
below a bud. Lay-in the cuttings in a sheltered border, bury- 
ing them so that only the two buds at the top are exposed, and 


covering them with some loose straw or litter. In the spring, . 


make a small hot-bed with very sandy soil in which to plant 
the cuttings on taking them out of the ground, or place each 
one in a small pot in any hot-bed ready at hand, and in a few 
weeks they will be found to have made roots freely. 

As a gencral rule, cuttings succeed best when they are taken 
off just between the young and the previous year’s wood ; or, 
in the case of young side shoots, when they are cut off close to 
the branch preserving the collar of the shoot. The lower end 
should be eut smoothly across just below a bud, the soil should 
in all cases be pressed firmly about the lower end of the cutting, 
and it should always be planted before the buds commence 
swelling, that the wound may in some measure heal before 


>) 5 
growth and the absorption of fluid commences. 


Propagation by Layers and Suckers. 


A layer may be considered as a cutting not entirely separated 
from the plant. 

Layering is a mode of propagation resorted to in increasing 
some fruit tree stocks, as the Paradise stock, the Muscle Plum, 
and some kinds which do not grow so well from the seed. 
Certain varieties of native grape, as the Bland’s Virginia, which 
do not root readily by cuttings, are also raised in this way, and 
it may be applied to any sort of fruit tree which it is desirable 
to continue on its own root without grafting. 

Fruit trees are generally layered in the spring, and the layers 
may be taken off well-rooted plants in the autumn. But they 
may also be layered with success early in July. 

In making layers the ground around the mother plant should 
be made light and mellow by digging. Being provided with 
some hooked pegs to fast-' ; 
en down the layers, bend 
down a branch, so that 
the end may recline upon 
the ground. Open alittle 
trench three or four inches 
deep to receive the young 
wood to be layered; 
make a cut or tongue Fig, 
16a, half way throughthe ~~ 
under side of the shoot, 
pegging down the branch 
with the hooked peg 4, to Fig. 16. Layering. 


PRUNING. 2g 


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

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

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

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

Suckers of fruit trees are frequently used as stocks for bud- 
ding or grafting upon, but they are greatly inferior to seedlings 
for this purpose, as they are always more liable to produce 
suckers, and they have not the thrifty vigorous habit, or the 
same power of forming as good roots as seedlings. Besides this, 
should the tree from which they are taken be diseased, they will 
be likely to carry the malady with them. 

Propagating by suckers is an easy and desirable way when 
we wish to continue a seedling fruit of value on its own root, and 
some of our common fruits appear to be more healthy and per- 
manent when growing in that way. It is also the only mode in 
use for increasing the Raspberry; as is also that of runners, 
which is a kind of sucker above ground, for the Strawberry. 


CHAPTER III. 
PRUNING. 
1. Pruning to promote growth or modify the form of fruit trees, 
In this country almost all fruit trees are grown as standards, 
In this way they develop their natural forms, attain the largest 


size, and produce the greatest quantity of fruit, with the least 
possible care. Ow bright and powerful sun, reaching every 


30 CULTURE. 


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

Pruning has the power of increasing the vigour of a tree in. 
two ways. If we assume that a certain amount of nourishment 
is supplied by the roots to all the branches and buds of a tree, 
by cutting off one half of the branches, at the proper season, we 
direct the whole supply of nourishment to the remaining portion, 
which will, consequently, grow with nearly double their former 
luxuriance. Again, when a tree becomes stunted or enfeebled in 
its growth, the thinness of its inner bark, with its consequent small 
sap-vessels, (which it must be remembered are the principal chan- 
nel for the passage of the ascending supply of food) renders the 
upward and downward circulation tardy, and the growth is 
small. By heading back or pruning judiciously, all the force 
of the nourishing fluid is thrown into a smaller number of buds, 
which make new and luxuriant shoots, larger sap-vessels, and 
which afford a ready passage to the fluids, and the tree with 
these renewed energies will continue in vigour for a long time. 

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

A judicious pruning to modify the form of our standard trees 
is nearly all that is required in ordinary practice. very fruit 
tree, grown in the open orchard or garden as a common standard, 
should be allowed to take its natural form, the whole efforts of 
the pruner going no further than to take out all weak and 
crowded branches ; those which are filling uselessly the in- 
teriour of the tree, where their leaves cannot be duly exposed ta 
the light and sun, or those which interfere with the growth 
of others. All pruning of large branches in healthy trees 
should be avoided by examining them every season and taking 
out superfluous shoots while small. Mr. Coxe, the best American 
author on fruit trees, remarks very truly “when orvhard trees 
are much pruned, they are apt to throw out numerous (super- 
fluous) suckers from the boughs in the following summer ; these 


should be rubbed off when they first appear, or they may easily 


“ 


« 


TO PROMOTE GROWTH. dt 


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

Where pruning is not required to renovate the vigour of an 
enfeebled tree, or to regulate its shape—in other words, in the 
case of a healthy tree which we wish to retain in a state of the 
greatest luxuriance, health, and vigour, it may be considered 
worse than useless. Bearing in mind that growth is always 
corresponding to the action of the leaves and branches, if these 
are in due proportion, and in perfect health, the knife will always 
be found rather detrimental to luxuriance and constitutional 
vigour than beneficial.* 

The best season for pruning to promote growth, theoretically, is 
in autumn soon after the fall of the leaf. Next to this, winter 
pruning, performed in mild weather, is best, and in orchards this 
is the season usually most convenient. In all parts of the coun- 
try where the winters are not very severe, (and always in the 
southern or western states,) the roots are collecting a certain 
stock of nourishment during the whole autumn and winter. 
When a tree is pruned in autumn or winter this whole supply 
goes to the remaining branches, while in the case of spring pru- 
ning it is partly lost. North of the 43° of latitude, however, 
the winters are so severe that winter pruning should be deferred 
till the last of February. 

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

There are advantages and disadvantages attending all sea- 
sons of pruning, but our own experience has led us to believe 
that, practically, a fortnight before midsummer is by far the 
best season, on the whole, for pruning in the northern and middle 
states. Wounds made at this season heal over freely and rapid- 
ly; it is the most favourable time to judge of the shape and 
balance of the head, and to see at a glance which branches 
require removal ; and all the stock of organizable matter in the 
tree is directed to the branches that remain. 

In pruning large limbs, some composition should always be at 
hand to cover the wound. This will not only prevent its crack- 
ing by the cold in winter pruning, but will keep out the air, and 
maintain the exposed wood in a sound state, until it is covered 


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


82 PRUNING. 


with a new layer of bark. Many compositions have been in 
fashion, abroad, for this purpose, which, under our summer sun 
and wintry frosts, are nearly worthless, as-they generally crack 
and fall off in a single year. The following is a cheap and 
admirable’ application, which we recommend to all cultivators 
of fruit trees. 

Composition for wounds made in pruning. Take a quart of 
alcohol and dissolve in it as much gum shellac as will make a 
liquid of the consistence of paint. Apply this to the wound 
with a common painter’s brush; always paring the wound 
smoothly first with the knife. The liquid becomes pertectly hard, 
adheres closely, excludes the air pertectly, and is affected by ne 
changes of weather; while at the same time its thinness offers 
no resistance to the lip of new bark that gradually closes over 
the wound. If the composition is kept in a well corked bottle, 
sufficiently wide mouthed to admit the brush, it will always be 
ready for use and suited to the want of the moment. 


2. Pruning to induce fruitfulness, 


When a young fruit tree is too luxuriant, employing all its 
energies in making vigorous shoots, but forming few or no blos- 
som buds, and producing no fruit, we have it m our power by 
different modes of pruning to lessen this over-luxuriance, and 
force it to expend its energies in fruit-bearing. The most direct 
and successful mode of doing this is by pruning the roots, a pro- 
ceeding recently brought into very successful practice by Euro- 
pean gardeners. 

Root pruning has the effect of at once cutting off a consider- 
able supply of the nourishment formerly afforded by the roots of 
atree. The leaves, losing part of their usual food, are neither 
able to grow as rapidly as before, nor to use all the nutritious 
matter already in the branches; the branches therefore become 
more stunted in their growth, the organizable matter accumu- 
lates, and fruit buds are directly formed. The energies of the 
tree are no longer entirely carried off in growth, and the return- 
ing sap is employed in producing fruit buds for the next year. 

Root pruning should be performed in autumn or winter, and 
it usually consists in laying bare the roots and cutting off 
smoothly at a distance of a few feet from the trunk, (in propor- 
tion to the size of the tree) the principal roots. Mr. Rivers, an 
English nurseryman of celebrity, who has practised this mode 
with great success, digs a trench early in November, eighteen 
inches deep, round his trees to be root pruned, cutting off the 
roots with a sharp spade. By followmg this practice every 
year, he not only throws his trees into early bearing, but forces 
Apples, Pears, and the like, grafted on their own roots, to be- 
come prolific dwarfs, growing only six fect apart, trained in a@ 


TO INDUCE FRUITFULNESS. 84 


conical form, full of fruit branches, and producing abundantly, 
Those dwarf trees, thus annually root pruned, he supplies abun- 
dantly with manure at the ends of the roots, thus keeping up 
their health and vigour. The plan is an admirable one for 
small gardens, or for amateurs who wish to grow a great many 
sorts in a small surface. Mr. Rivers, in a pamphlet on this 
subject, enumerates the following among the advantages of sys- 
tematic root pruning. 

“1. The facility of thinning, (owing to the small size of the 

trees,) and, in some varieties, of setting the blossoms of shy- 
bearing sorts, and of thinning and gathering the fruit. 
* “9. Tt will make the gardener independent of the natural soil 
of his garden, as a few barrowsful of rich mould will support a 
tree for a lengthened period, thus placing bad soils nearly on a 
level with those the most favourable. 

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

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

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

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

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

o* 


34 PRUNING. 


bearing shoots are produced instead of one. And the English 
practice of spurring-in, which consists in annually shortening 
the lateral shoots of trained Pears, Apples, and the like, in order 
to make them throw out short fruit branches, or spurs, is founded 
on the same principle. 

Bending down the limbs is an easy and simple means of throw- 
ing such branches directly into fruit. By this means the circu- 
lation is retarded, rapid growth ceases, organizable matter accu- 
mulates, and fruit-buds, as before stated, surely follow. The 
limbs are bent, while flexible, in June or July, and tied down 
below a horizontal line until they retain of themselves their new 
position. When this can be easily applied, it is a never-failing 
mode of rendering such branches fruitful. It is stated in Lou- 
don’s Gardener’s Magazine that “a very large crop of Pears was 
obtained by the Rey. Mr. Fisher, in Buckinghamshire, from trees 
which had not borne at all, by twisting and breaking down the 
young shoots, late in the autumn, when the wood had become 
tough; and the pendent branches afterwards continued per- 
feily healthy.” 

Disbarking and Ringing are two modes that have been recom- 
mended by some authors, but of which, except as curious expe- 
riments, we entirely disapprove. Disbarking, that is, removing 
the outer bark of the trunk in February, May, or March, is and 
may be practised with good results on trees in very sheltered posi- 
tivas, and under glass, but must always be a somewhat danger- 
ous practice in open orchards, and in a variable climate like 
ours; while its good effects may in a great measure be attained 
by keeping the bark in a healthy state by a wash of soft soap. 
Ringing, which is nothing more than stopping the descending sap 
in a branch, and forcing it to organize blossom buds, by taking 
off a ring of bark, say a fourth or half an inch, near midsummer, 
is a mode always more or less injurious to the health of the 
branch, and if carried to any extent, finally destroys the tree. 
It is gradually falling into disuse, since root pruning, and other 
and better modes, are becoming known. A ligature or bandage 
tightly applied to the limb, will have temporarily the same effect 
as ringing, without so much injury to the branch. 


Inducing fruitfulness by other means, 


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

In a curious work called the “ Rejuvenescence of Plants,” ete, 
by Dr. Schultz, of Berlin, the author, who has devoted consider 


TRAINING. 35 


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

Although we cannot coincide with many of Dr. Schultz’s 
views as expressed in this work, yet the remarks just quoted 
agree so entirely with facts that have come under our own ob- 
seryation, that we gladly place them before the cultivator of fruit 
trees. One of the most productive fruit gardens in our know- 
Jedge is on a limestone soil, and another more than usually pro- 
hfic, in a neighbourhood not very fruitful, is every year treated 
with a top dressing of coarse salt, at the rate of two bushels to the 
acre. These facts are surely worth the attention of growers, and 
should be the subject of more extended and careful experiments. 

Rendering trees more fruitful by dwarfing, and by adapting 
them to soils naturally unfruitful by growing them upon other 
and better stocks, we have already placed before the reader 
under the head of Grafting. 


CHAPTER IV. 


TRAINING. 


Tratnine fruit trees is, thanks to our favourable climate, a 
proceeding entirely unnecessary in the greater part of the United 
States. Our fine dry summers, with the great abundance of 
strong light and sun, are sufficient to ripen fully the fruits of 
temperate climates, so that the whole art of training, at once the 
trial and triumph of skill with English fruit gardeners, is quite 
dispensed with: and in the place of long lines of brick wall 
and espalier rails, surrounding and dividing the fruit garden, 
all covered with carefully trained trees, we are proud to show 

_the open orchard, and the borders in the fruit garden filled 
with thrifty and productive standards. Nothing surprises a Bri- 
tish gardener more, knowing the cold of our winter, than the 
first sight of peaches, and other fine fruits, arriving at full per- 
fection in the middle states, with so little care; and he sees at 
once that three fourths of the great expense of a fruit garden 
here is rendered entirely needless. 

‘Training fruit trees, in this country, is therefore confined to 


86 TRAINING. 


the colder districts north of the 48° of latitude, and to the gar 
dens of amateurs. There can, however, scarcely be a more 
beautiful display of the art of the horticulturist, than a fine row 
of trained trees, their branches arranged with the utmost sym 
metry and regularity, and covered, in the fruit season, with 
large and richly coloured fruit. 

North of the 43° latitude, (or north of the Mohawk,) the peach 
does not ripen well, and this, as well as some other rather tender 
trees, will, in such situations, generally yield abundant crops 
when trained on a common upright trellis, or espalier rail, seven 
or eight feet high.* Still farther north, as in Maine, or Canada, 
a wall must be resorted to: but our own observation leads us to 
believe that, generally, the espalier rail will be found not only 
cheaper, and more easily managed in training, but really pre- 
ferable to a wall, as full exposure to hght is sufficient without 
much additional heat. With regard to walls themselves, in the 
middle portions of the Union, a southern aspect is almost always 
the worst, being too hot m midsummer; a wall running nortk 
and south, and affording east and west aspects, is much the best 
The western aspect is indeed preferable for all tender fruits, as 
the blossoms are not there liable to injury from early frosts. A 
north wall is useful for producing a later crop. 

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

Training conical siandards. A very easy and simple mode of 
training fruit trees, which has lately come into great favour with 
amateurs, is the conical standard, or Quenouille, (pronounced ke- 
nool) of the French. It is applied chiefly to pears, which, when 
treated in this way, may be planted about eight feet apart, and 
thus a great variety of sorts may be grown in a small garden, 
The best example of this kind of training in this country, at 
present, is in the garden of Mr. Johnson of Lynn, Mass. A 
great number of the specimen trees in the London Horticultural 
Society’s garden are trained in this manner; and Loudon re- 
marks, that in 1840 the Royal Kitchen garden of Versailles 
contained two hundred trees trained in the conical manner, with 
the current year’s shoots tied down en quenouille. “They had 


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


QUENOUILLE STANDARDS. 3" 


attained the height of from six to twelve feet before the branches 
were bent down; but the effect of this was to cover the shoots 
with blossom buds, and to produce the most extraordinary crops.” 


Fig. 16. Quenouille or conical training, pro- 
gressive stages. 


gularly, so as not to crowd the head. 

head back the leader as in 8, to 
strengthen the side shoots. Next 
season a fresh series of lateral shoots 
will be produced, four or five of 
which may be kept every year; and 
the third or fourth year, the lower 
branches may be bent down in mid- 
summer, c, and kept in a pendulous 
position for a year or two, by tying 
them to stakes driven in the ground, 
or to the main stem. This success- 
ive growth at the top, and arrange- 
ment of the limbs below, must be 
continued till the requisite height— 
say ten feet—is attained, when all the 
branches assuming their final form, 
the tree will resemble Fig. 17. <A 
moderate pruning to produce new 
wood, and the occasional tying in of 
a rambling shoot, will be all that is 
-required. The French quenouille 
training is performed with dwarf 


To produce Quenouille 
standards, plant a young 
tree, three or four feet 
high, and, after the first 
summer’s growth, head 
back the top, and cut-in 
the side branches, as re- 
presented by the dotted 
lines, on a, Fig. 16. The 
next season the tree will 


., shoot out three or four 
, tiers of side branches, ac- 


cording to its strength. 
The lowest should be 
left about eighteen inches 
from the ground, and, by 
pinching off superfluous 
shoots, others may be 
made to grow pretty re- 
At the end of this season 


oe eS 


Fig. 17. Conical or Quenouille 
training, complete. 


stocks, but the trees are more thrifty and durable when grafted 
on their own stocks, and kept within proper bounds by root pru 
ning, after Mr. Rivers’s method, explained in a previous page. 


38 TRAINING. 


The two best modes of training for this country, on walls or 
espaliers, are fan-training, and horizontal training. The first 
is the simplest and easiest mode of training the Peach, the Apri- 
cot, Nectarine, and Cherry; and the latter is best adapted to 
the Pear. In training to a wall, the branches are fastened in 
their places by shreds of leather and nails; and, as espaliers, 
by tying them with slips of bass-matting to the rails of the trellis. 
The following account of these two modes of training is so con- 
cisely abridged from the practice of the best English gardens, 
in the Suburban Horticulturist, that we cannot do better than 
to place it before the reader. 

Fan-training in the common English manner, A maiden plant 
(a tree but one year from the graft,) being planted “is to be 
headed down to four buds or eyes, 
placed in such a manner as to throw 
out two shoots on each side, as shown 
in Fig. 18. The following season the 
two uppermost shoots are to be headed 
down to three eyes, placed in such a 
manner as to throw out one leading shoot, and one shoot on each 
side; the two lowermost shoots are to be headed down to two 
eyes, so as to throw out one lead- 
ing shoot, and one shoot on the 
uppermost side as shown in Fig. 
19. We have now five leading 
shoots on each side, well placed, 
to form our future tree. Each 
of these shoots must be placed in 
the exact position in which it is Rees 
to remain; and as it is these Fig. 19. Fan-training, second stage. 
shoots which are to form the future tree, none of them are to be 
shortened. The tree should by no means be suffered to bear 
any fruit this year. Each shoot must now be allowed to pro- 
duce, besides the leading shoot at its extremity, two other shoots 
on the uppermost side, one near to the bottom and one about 
midway up the stem; 
there must-also be one 
: shoot on the under- 
YO ; most side, placed 

SS about midway be- 


tween the other two, 


Fig. 18. Fan-training, first 
stage. 


” 


. WI yf wer. All the other shoots 
EN EE must be pinched off 
Be "ki MKS in their infant state. 

Fig. 20. Fan-training, third stage. The tree will then, 
assume, atthe end ofthethird year, the appearance shown in Fig.20, 
From this time it may be allowed to bear what crop of fruit the gar- 
dener thinks it able to carry; in determining which, he ought 


—_—_es 


FAN-TRAINING. 39 


never to overrate tle vigour of the tree. All of these shoots 
except the leading ones, must at the proper season be shortened, 
but to what length must be left entirely to the judgment of the 
gardener, it of course depending upon the vigour of the tree, 
In shortening the shoot, care should be taken to cut back to a 
wood bud that will produce a shoot for the following year. Cut 
close to the bud, so that the wound may heal the followi ing sea- 
son. The following year each shoot at the extremities of the 
jeading branches should produce, besides the leading shoot, one 
on the upper and two on the under part, more or less, according 
to the vigour of the tree ; whilst each of the secondary branches 
should produce besides the leading shoot, one other placed near 
to the bottom ; for the grand art of pruning, in all systems to 
which this class of trees is subjected, consists in preserving a 
sufficient quantity of young wood at the bottom of the tree; and 
on no account must the gardener cut away clean any shoots so 
placed, without well considering if they will be wanted, not only 
for the present but for the future good appearance of the tree. 
The quantity of young wood annually laid in eis, “Ueeee upon 


AY Pei AN Nu 
a “ 


HRS a \ 


Ny 


) ” Fig. 21. ~ Fan- eatuteg | 
the vigour of the tree. It would be ridiculous to Jay the same 
quantity into a weakly tree as into a tree in full vigour. The 
gardener here must use h's own judgment. But if any of the 
leading shoots manifest a disposition to outstrip the others, a 
portion of young shoots must be laid in, and a greater quantity 
of fruit suffered to ripen on the over-vigorous branch. At the 
same time a smaller quantity of fruit than usual must be left 
to ripen on the weaker branch. This will tend to restore the 
equilibrium better than any other method. Fig. 21, presents us 
with the figure of a tree in a more advanced histe well balanced, 
and well calculated for an equal distribution of the sap all over 
its surface. [Ww e have varied this figure by representing it train- 
ed on a trellis, instead of a wall.] “Whenever any of the lowe! 
shoots have advanced so far as to incommode tle others, they 


£0 ; TRAINING. 


should be cut back to a yearling shoot; this will give them 
room, and keep the lower part of the tree in order. In nailing 
to a wall, care must be taken not to bruise any part of the 
shoot ; the wounds made by the knife heal quickly, but a bruise 
often proves incurable. Never let a nail gall any part of the 
tree; it will endanger the life of the branch. In nailing-in the 
young shoots, dispose them as straight and regular as possible ; 
it will look workman-like. Whatever system of training is 
pursued, the leading branches should be laid-in in the exact 
position they are to remain; for wherever a large branch is 
brought down to fill the lower part of the wall, the free ascent 
of the sap is obstructed by the extension of the upper, and con- 
traction of the lower parts of the branch. It is thus robbed of 
part of its former vigour, while it seldom fails to throw out, imme- 
diately behind the parts most bent, one or more vigorous shoots.” 

Horizontal training consists in preserving an upright leader, 
with lateral shoots trained at regular intervals. These intervals 
may be from a foot to eighteen inches for pears and apples, and 
about nine inches for cherries and plums. “A maiden plant 
with three shoots having been procured, the 
two side shoots are laid in horizontally, and 
the centre one upright, as in Fig. 22; all the 
buds being rubbed off the latter but three, 
viz. one next the top for a vertical leader, 
and one on each side near the top, for hori- 

; Fig. 22. Horizontul 
zontal branches. In the course of the first eiaiie. First stage. 
summer after planting, the shoots may be allowed to grow with- 
out being stopped. In the autumn of the first year the two lat- 
erals produced are nailed or tied in, 
and also the shoots produced from 
the extremities of the lower laterals 5 
the centre shoot being headed down 
as before, as shown in 1 Fig. 23. But 
: ex. in the second summer, when the 
Wig. 22 inkeontal pitas a. Main shoot has attained the length ot 

cond stage. ten or twelve inches, it may be stop- 
ped; which if the 
plant is in proper 
vigour, will cause it 
to throw out two ho- 
rizontal branches, 
in addition to those 
which were thrown 
out from those of 
the preceding year. 
The tree will now 
be in its second 


summer, and will Fig. 24. Horizontal training, third stage. 


HORIZONTAL TRAINING, 4 


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


Fig. 25. Pirin training, eee year, 
tree will have the appearance of Fig. 25.” Suburban Horticul- 
turist, pp. 363: 372. 

Training fruit trees is nowhere in the United States practised 
to much extent except in the neighvourhood of Boston; and 
some of the best specimens of the foregoing methods in that 
neighbourhood are in the gardens of J. “Pp, Cushing, Esq., Col. 
Perkins, and §. G. Perkins, Esq. 


CHAPTER VY. 


TRANSPLANTING. 


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

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

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


* 


£9 TRANSPLANTING. 


fall of the haf. The tree is then in a completely dormant state 
Transplantea wt this early season, whatever wounds may have 
been made in the roots commence healing at once, as a deposit di- 
rectly takes place of granulous matter from the wound, and when 
the spring arrives the tree is already somewhat established, and 
ready to commence its growth. Autumn planting is for this 
reason greatly to be preferred in all mild climates, and dry soils; 
and even for very hardy trees, as the apple, in colder latitudes; 
as the fixed position in the grcund, which trees planted then get 
by the autumnal and early spring rains, gives them an advan- 
tage, at the next season of growth, over newly moved trees. 

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

Karly in autumn, and in spring before the buds expand, may 
as a general rule be considered the best seasons for transplant- 
ing. It is true that there are instances of excellent success in 
planting at all seasons, except midsummer; and there are many 
who, from having been once or twice successful in transplanting 
when trees were nearly in leaf, avow that to be the best season ; 
not taking into account, that their success was probably entirely 
owing to a fortunately damp state of the atmosphere at the time, 
and abundant rains after the experiment was performed. In the 
middle states, we are frequently liable to a dry period in early 
summer, directly following the season of removal, and if trans- 
planting is deferred to a late period in spring, many of the trees 
will perish from drought, before their roots become established 
in the soil. Spring planting should, therefore, always be per- 
formed as soon as possible, that the roots may have the great 
benefit of the early and abundant rains of that season, and get 
well started before the heat of summer commences. For the 
neighbourhood of New-York, therefore, the best periods are, from 
the fall of the leaf, to the middle of November, in autumn, and 
from the close of winter, to the middle of April, in the spring ; 
though commonly, the seasons of removal are frequently extended 
a month beyond these limits. 

Taking up the trees is an important part of the operation. A 

ransplanter should. never forget that it is by the delicate and 
tender points or extremities of the root that trees take up their 


PREPARING THE SOIL. 43 


food; and that the chance of complete success is lessened, by 
every one of these points that is bruised or destroyed. If we 
could remove trees with every fibre entire, as we do a plant in 


a pot, they would scarcely show any sign of their change of posi- 


tion. In most eases, especially in that of trees taken from 
nurseries, this is, by the operation of removal, nearly impos- 
sible. But although we may not hope to get every root entire, 
we may, with proper care, preserve by far the larger portion of 
them, and more particularly the small and delicate fibres. After 
being taken up, they should be planted directly ; or, if this can- 
not be done, they should be kept from drying by a covering of 
mats, and when sent toa distance by being packed in damp moss.* 

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

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


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


44 TRANSPLANTING. 


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

No fruit tree should be planted ina hole of less size than 
three fect square, and eighteen inches to two feet deep. To this 
size and depth the soil should be removed and well pulverized, 
and it should if necessary be properly enriched by the applica- 
tion of manure, which must be thoroughly mixed with the whole 
mass of prepared soil by repeated turnings with the spade, 
This preparation will answer, but the most skilful cultivators 
among us\make their spaces four or five feet in diameter, or 
three times the size of the roots, and it is incredible how much 
the luxuriance and vigour of growth, even in a poor soil, is pro- 
moted by this. No after mending of the soil, or top dressings 
applied to the surface, can, in a climate of dry summers like ours, 
equal the effects of this early and deep loosening and enriching 
the soil. Its effects on the growtb and health of the tree are 
permanent, and the little expense and care necessary in this 
preparation is a source of early and constant pleasure to the 
planter. This preparation may be made just before the tree is 
planted, but in heavy soils it is much better to do it several 
months previously; and no shallow ploughing of the soil can 
obviate the necessity and advantages of the practice, where 
healthy, vigorous orchards or fruit gardens are desired. 

The whole art of transplanting, after this, consists in placing 
the roots as they were before, or in the most favourable position 
for growth. Begin by filling the hole with prepared soil, 
within as many inches of the top as will allow the tree to stand 
exactly as deep as it previously stood. With the spade, shape 
the soil for the roots in the form of a little hillock on which to 
place the roots—and not, as is commonly done, in the form of a 
hollow; the roots will then extend in their natural position, not 
being forced to turn up at the ends. Next examine the roots, 
and cut off all wounded parts, paring the wound smooth. Hold 
the tree upright on its little mound in the hole of prepared soil ; 
éxtend the roots, and cover them carefully with the remaining pul- 
verized soil. As much of the success of transplanting depends 
on bringing the soil in contact with every fibre, so as to leave 
no hollows to cause the decay of the roots, not only must this be 
secured by patiently filling-in all cavities among the roots, but 
when the trees are not quite small, it is customary to pour in a 
pail of water when the roots are nearly all covered with soil. 
This carries the liquid mould to every hidden part. After the 
water has settled away, fill up the hole, pressing the earth gently 
about the tree with the foot, but avoiding the common practice 
of shaking it up and down by the stem. In windy situations it 
will be necessary to place a stake by the side of each tree to 
aold it upright, until it shall have taken firm root in the soil, but 
‘t is not needful in ordinary cases, 


MULZHING AND MANURING. 4 


Cn 


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

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

The best manure to be used in preparing the soil for trans- 
planting trees is a compost formed of two thirds muck or black 
peat earth, reduced by fermenting it several months in a heap 
with one-third fresh barn-yard manure. Almost every farm 
will supply this, and it is more permanent in its effects, and 
less drying in its nature, than the common manure of the stable. 
An admirable manure recently applied with great success, is 
charcoal—the small broken bits and refuse of the charcoal 
pits—mixed intimately with the soil. Amn-slaked lime is an 
excellent manure for fruit trees in soils that are not naturally 
calcareous. Two or three handfuls may be mixed with the soil 
when preparing each space for planting, and a top dressing may 
be applied with advantage occasionally afterwards, to increase 
their productiveness. But wherever large orchards or fruit 
gardens are to be planted, the muck compost heap should be 
made ready beforehand, as it is the cheapest, most valuable, and 
durable of all manures for fruit trees. 


46 TRANSPLANTING. 


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

When it is necessary to transplant fruit trees of large size, 
the best practice is to prepare them previously by digging a 
trench round the whole mass of roots, undermining them, and eut- 
ting off all roots projecting beyond this line. The trench shonld 
be dug at such a distance from the tree as will include all the 
large and sufficient ball of roots, and it should be done in the 
spring, or before midsummer, when it is desirable to remove the 
tree the next year. After all the roots that extend to this circular 
trench are cut off, the earth is replaced, and by the season follow- 
ing an abundance of small fibres is sent out by the amputated 
roots, which, when the whole is now removed, will insure the suc- 
cess and speedy growth of the tree. This is more completely the 
case when the tree is prepared two years before transplanting. 
A variation of this mode, which has been found quite as success- 
ful and less laborious, consists in leaving the trench open, and 
covering it with boards only, or boards with a top layer of turf. 
The tree then is somewhat checked in its growth, it throws out 

.an abundance of small fibres into the ball of earth containing 
the roots, and is the next season transplanted with great ease 
and safety. 

The proper size for transplanting varies somewhat with the 
sort of tree, and the kind of culture intended. It is, however, 
a maxim equally well settled, both among theorists and the best 
practical men, that health, immediate vigour, and duration, are 
all oreatly promoted by transplanting fruit trees of small size— 
from three to six or seven feet. We are fully aware with what 
impatience the beginner, or a person who knows little of the cul- 
ture of trees, looks upon trees of this size—one who is eager to 
plant an orchard, and stock a garden with large trees, thinking 
to gather a crop the next year. 'The latter may indeed be done, 
but the transplanting so affects the tree, that its first ssanty crop 


sit ae 


° ” 


LAYING-IN, 47 


is followed by a long season of rest and feelle growth, while 
the plantation of young trees is making wood rapidly, and soon 
comes into a healthy and Jong-continued state of productive- 
ness—often long indeed before the large trees have fairly arrived 
at that condition. The small tree, transplanted with its system 
of roots and branches entire, suffers little or no check 3 the older 
and larger tree, losing part of its roots, requires several years 
to resume its former vigour. The constitution of the small tree 
is healthy and unimpaired ; that of the large is frequently much 
enfeebled. A stout and vigorous habit—what the nurserymen 
eall a yrod stocky plant—is the true criterion of merit in select- 
ing fruit trees for transplanting. 

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

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

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

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


2 % “dh - 
48 SOIL AND ASPECT. 


4%. 


of tree having already been exhausted by a previous growth, 


and the soil being half filled with old and decayed roots which — 


are detrimental to the health of the young tree. 


* Ww * 


CHAPTER VI. ad 


THE POSITION OF FRUIT TREES. SOIL AND ASPECT. 


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

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

The soil most inviting to the eye is a light sandy loam, and, 
as it is also a very common soil, more than half the fruit gardens 
in the country are composed of this mould. The easy manner 
in which it is worked, owing to its loose and very friable nature, 
and the rapidity with which, from its warmth, crops of all kmds 
come into bearing, cause it to be looked upon with almost uni- 
versal favour. Notwithstanding this, a pretty careful observa- 
tion, for several years, has convinced us that a light sandy soil 
is, on the whole, the worst soil for fruit trees. Under the bright 
skies of July and August, a fruit tree requires a soil which will 
retain and afford a moderate and continued supply of moisture, 
and here the sandy soil fails. In consequence of this the vigour 
of the tree is checked, and it becomes feeble in its growth, aut 
is comparatively short-lived, or unproductive. As a tree in a 
feelle state is always most liable to the attacks of insects, those 
on a sandy soil are the first tofall a prey to numerous maladies.* 
The open loose texture of a sandy soil, joined to its warmth, 
affords an easy passage, and an excellent habitation for all in- 
sects that pass part of their lives in the ground, preparatory te 


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


3 CO : 
_ SANDY AND STRONG LOAMS. 49° 


rising out of it to attack the fruit, foliage, or branches of the 
tree. 

Suci are some of the disadvantages of a light sandy soil; 
and, in thoroughly examining many of the fruit gardens of 
the middle states the last few seasons, we could not fail to be 
struck with the fact that in nine cases out of ten, where a variety 
of fruit was unusually liable to disease, to blight, or to the attacks 
of certain fruit-destroying insects, as the curculio, the trees 
themselves were on sandy soils; while on the other hand, and 
frequently in the same neighbourhood, the same sorts were grow- 
ing luxuriantly and bearing abundant crops, where the soil was a 
rather strong loam.* For a few years, the growth and produc- 
tiveness of the trees upon sandy soil, is all that can be desired ; 
but the trees are shorter lived and sooner fall into decay 
than where the soil is stronger. If there is any exception to 
this rule, it is only in the case of the Peach, and judging from 
the superiour flavour of this fruit on stronger soils, we are 
inclined to doubt the value of the exception even here. 

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

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

Clayey loams are, when well drained, and when the clay is 
not in excess, good fruit soils—they are usually strong and deep 
soils though rather heavy and difficult to work. Trees that will 
flourish on these soils, such as the Apple, Pear, Cherry, Plum, 
and Apricot, usually are very free from disease, or insects, and 
bear large crops. In a moist climate, like that of England, 
fruit trees on a clayey loam would die of canker, brought on by 
the excessive quantity of water contained in the soil, but such is 

* As an instance in point, the owner of one of the most highly cultivated 
gardens in the vicinity of Boston was showing us, in despair, some trees 
of the Seckel pear upon which he could no longer get good crops, or fair 
fruit, and lamenting the degeneracy of the sort. The next day we saw in 
a neighbouring garden beautiful crops of this pear growing with the least 
possible care. The garden in the first case was a light sandy loam in 


the second, a strong loam. 
3 


. <a 
50 SOIL AND ASPRU.. _ 

: ; 
not the case under the high and warm temperature of our sum. 3 
mers. The finest, largest, and most productive Plums and Pears 
within our knowledge, grow in sites on the North river, when 
the soil is a stiff clayey loam, almost approaching a clay 
Those fruits that on light sandy soils are almost worthless from 
their liability to disease, and the attacks of insects, are here 
surprisingly luxuriant and fruitful. 

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

Trenching is the most complete method of improving a soil 
too sandy, when the subsoil below is of a loamy or clayey na- 
ture. Deep subsoil ploughing, by bringing up a sufficient quan- 
tity of the stratum below, will answer the same purpose. When 
the subsoil of a sandy soil is sand or gravel, the surface can only 
be improved by top dressings, or the application of manures. 
Top-dressing with clay is the most simple means of changing the 
nature of such a soil, and it is surprising how moderate a quan- 
tity of clay will give a closer texture to light sandy soils. In 
yhanuring such soils, we may greatly improve their nature as 
well as condition, by using composts of peat or bog earth, swamp 
muck, or river mud, instead of common barn-yard or stable | 
manure. ‘The former are not only more permanent and better 
as manures for fruit trees, but they gradually consolidate and 
improve the whole texture of the soil. 

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

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


- INSECTS. 5] 


fine south slope, is, south of New York, frequently found toe 


warm for many fruit trees, in soils that are light and dry. 

Deep vallies, with small streams of water, are the worst situ- 
ations for fruit trees, as the cold air settles down in these vallies 
in a calm frosty night, and buds and blossoms are very frequently 
destroyed. We know arich and fertile valley of this kind in 
Connecticut where the Cherry will scarcely grow, and a crop of 
the Apple, or the Pear, is not obtained once in ten years; while 
the adjacent hill tops and high country, a couple or three miles 
distant, yield abundant crops annually. On the other hand the 
borders of large rivers, as the Hudson, or of some of our large 
inland lakes, are the most favourable situations for fruit trees, as 
the climate is rendered milder by large bodies of water. In the 
garden where we write, a fourth of a mile from the Hudson, we 
have frequently seen ice formed during the night, of the thick- 
ness of a dollar, when the blossoms of the Apricot were fully 
expanded, without doing the least harm to that tender fruit. 
This is owing to the slight fog rising from the river in the morn- 
ing, which softening the rays of the sun, and dissolving gradually 
the frost, prevents the injurious effects of sudden thawing. At 
the same time, a couple of miles from the shores, this fruit will 
often be quite destroyed. In short, the season on the lower half 
of the Hudson, may, from the ameliorating influence of the river, 
be said to be a month longer—a fortnight earlier in spring, and 
later in autumn, than in the same latitude a few miles distant ; 
and crops of the more tender fruits are, therefore, much more 
certain on the banks of large rivers or lakes, than in inland dis- 
tricts of the same climate. 


CHAPTER VII. y 
GENERAL REMARKS ON INSECTS, 


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

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


52 INSECTS. 


ity with which many kinds of insects increase, if allowed te 
get well established in a garden, to become fully aware of this 
The common caterpillars are the young of moths or butterflies, 
and that careful observer of the habits of insects, Dr. Harris, 
says as each female lays from two to five hundred eggs, a thou 
sand moths or butterflies will, on the average, produce three 
hundred thousand caterpillars; if one half this number, when 
arrived at maturity, are females, they will give forty-five millions 
of caterpillars in the second, and six thousand seven hundred 
ard fifty millions in thé third generation.* To take another 
example the aphides, or plant lice, which are frequently seen in 


great numbers on the tender shoots of fruit trees have an almost_ 


incredibly prolific power of increase,—the investigations of 
Réaumur having shown that one individual, in five generations, 
may become the progenitor of nearly six thousand millions of 
descendants. With such surprising powers of propagation, 
were it not for the havoc caused among insects by various species 
preying upon each other, by birds, and other animals, and espe- 
cially by unfavourable seasons, vegetation would soon be entirely 
destroyed by them. As it is, the orchards and gardens of care- 
less and slovenly cultivators are often overrun by them, and 
many of the finest crops suffer great injury, or total loss, from the 
want of a little timely care. 

In all well managed plantations of fruit, at the first appear- 
ance of any injurious insect, it will be immediately seized upon 
and destroyed. A few moments in the first stage of insect life— 
at the first birth of the new colony—will do more to rid us for 
the season, of that species, than whole days of toil after the mat- 
ter has been so long neglected that the enemy has become well 
established. We know how reluctant all, but the experienced 
grower, are to set about eradicating what at first seems a thing 
of such trifling consequence. But such persons should consider 
that whether it is done at first, or a fortnight after, is frequently 
the difference between ten and ten thousand. A very little time, 
regularly devoted to the extirpation of noxious insects, will keep 
a large place quite free from them. We know a very large 
garden, filled with trees, and always remarkably free from insect 
ravages, which, while those even in its vicinity suffer greatly, is 
thus preserved, by half an hour’s examination of the whole pre- 
mises two days in the week during the growing season. This 
is made early in the morning, the best time for the purpose, as 
the insects are quiet while the dew is yet upon the leaves, and 
whole races, yet only partially developed, may be swept off ina 
single moment. In default of other more rapid expedients, the 
old mode of hand-picking, and crushing or burning, is the safest 
and surest that can be adopted. 

* For much valuable information on the habits of insects injurious te 
vegetation, see the Treatise on the Insects of Massachusetts, by Dr. T. W 
Harris, Cambridge. 


INSECTS IN THE SOIL. 53 


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

Insects, the larve or grubs of which harbour in the ground during 
a certain season, as the curculio or plum-weevil, are all more or 
less atfected by the application of common salt as a top dress- 
ing. On a larger scale—in farm crops—the ravages of the 
cut-worm are frequently prevented by sowing three bushels of 
salt to the acre, and we have seen it applied to all kinds of fruit 
grounds with equal success. Salt seems to be strongly disagree- 
able to nearly all this class of insects, and the grubs perish, 
where even a small quantity has for two or three seasons been 
applied to the soil. In a neighbourhood where the peach worm 
usually destroys half the peach trees, and where whole crops of 
the plum are equally a victim to the plum-weevil, we have seen 
the former preserved in the healthiest condition by an annual 
application of a small handful of coarse salt about the collar of 
the tree at the surface of the ground; and the latter, made to 
1old abundant crops, by a top dressing applied every spring of 
packing salt, at the rate of a quart to the surface occupied by 
the roots of every full grown tree. 

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

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


- 


54 INSECTS. 4 


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

Tobacco water, and diluted whale oil soap, are the two most 
efficient remedies for all-the small insects which feed upon the 
young shoots and leaves of plants. Tobacco water is made by 
boiling tobacco leaves, or the refuse stems and stalks of the to- 
bacco shops. A large pot is crowded full of them, and then 
filled up with water, which is boiled till a strong decoction is 
made. This is applied to the young shoots and leaves with a 
syringe, or, when the trees are growing in nursery rows, with a 
common white-wash brush; dipping the latter in the liquid and 
shaking it sharply over the extremities or the infested part of each 
tree. This, or the whale oil soap-suds, or a mixture of both, will 
kill every species of plant lice, and nearly all other small insects 
to which young trees are subject. 

The wash of whale oil soap is made by mixing two pounds of 
this soap, which is one of the cheapest and strongest kinds, with 
fifteen gallons of water. This mixture is applied to the leaves 
and stems of plants with a syringe, or in any other convenient 
mode, and there are few of the smaller insects that are not de- 
stroyed or driven away by it. The merit of this mixture be- 
longs to Mr. David Haggerston, of Boston, who first applied it 
with great success to the roses lug, and received the premium of 
the Massachusetts Horticultural Society for its discovery. When 
this soap cannot be obtained, a good substitute may be made by 
turning into soap the lees of common oil casks, by the applica- 
tion of potash and water in the usual way. 

Moths and other insects which fly at night are destroyed in 
large numbers by the following mode, first discovered by Victor 
Adouin, of France. <A flat saucer or vessel is set on the ground 
in which is placed a light, partially covered with a common bell 
glass bysmeared with oil. All the small moths are directly at- 
tracted by the light, fly towards it, and, in their attempts to get 
at the hght, are either caught by the glutinous sides of the belli 
glass, or fall into the basin of oil beneath, and in either case 
soon perish. M. Adouin applied this to the destruction of tl e 
pyralis, a moth that is very troublesome in the French Vine- 
yards; with two bvndred of these lights in a vineyard of four 


; INSECTS. 55 
acres, and in a single night, 30,000 moths were killed and found 
dead on or about the vessels. By continuing his process through 
the season, it was estimated that he had destroyed female moths 
sufficient to have produced a progeny of over a million of cater- 
pillars. In our orchards, myriads of insects may be destroyed 
by lighting small bonfires of shavings, or any refuse brush; and 
in districts where the apples are much worm-eaten, if repeated 
two or three nights at the proper season, this is a very efficient 
and cheap mode of getting rid of the moth which causes so much 
mischief. Dr. Harris, knowing how important it is to destroy 
the caterpillar in the moth state, has recommended flambeaux, 
made of tow wound round a stake and dipped in tar, to be 
stuck in the fruit garden at night and lighted. Thousands of 
mothis will find a speedy death, even in the short time which 
these flambeaux are burning. The melon-bug may be extirpated 
by myriads, in the same way, 

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

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

The most serviceable birds are the common sparrows, the 
wren, the red-breast, and, in short, most of the birds of this class. 
All these birds should be encouraged to build nests and inhabit 
the fruit garden, and this may most effectually be done by not 
allowing a gun to be fired within its boundaries. The introduc- 
tion of hedges or live fences, greatly promotes the domestication 
of birds, as they afford an admirable shelter for their nests. Our 
own gardens are usually much more free from insects than those 
a mile or two distant, and we attribute this in part to our practice 


56 THE APPLE. 


of encouraging birds, and to the thorn and arbor vite hedges 
growing here, and which are greatly resorted to by those of the 
feathered tribe which are the greatest enemies of the insect race. 

Among animals, the toad and the bat are great insect destroy- 
ers. The common bat lives almost entirely upon them, and 
in its evening sallies devours a great number of moths, beetles, 
weevils, etc.; and the toad quietly makes away with numberless 
smaller insects. 


CHAPTER VIIE. 
THE APPLE. 


~ 


Pyrus Malus, LE. Roseeceee, of botanists. 
Pommier, of the French; Apfelbauwm, German; Apfel, Dutch; Helo pome, 
Italian; and Maenzana, Spanish. 


_ Tue Apple is the world-renowned fruit of temperate climates, 
From the most remote periods it has been the subject of praise 
among writers and poets, and the old mythologies all endow its 
fruit with wonderful virtues. The allegorical tree of know- 
ledge bore apples, and the celebrated golden fruit of the or- 
chards of Hesperus, guarded by the sleepless dragon which it 
was one of the triumphs of Hercules to slay, were also apples, 
according to the old legends. Among the heathen gods of the 
north, there were apples fabled to possess the power of confer- 
ring immortality, which were carefully watched over by the 
goddess Iduna, and kept for the especial dessert of the gods whe 
felt themselves growing old! As the mistletoe grew chiefly on 
the apple and the oak, the former tree was looked upon with 
great respect and reverence by the ancient Druids of Britain, 
and even to this day, in some parts of England, the antique cus- 
tom of saluting the apple trees in the orchards, in the hope of 
obtaining a good crop the next year, still lingers among the 
farmers of portions of Devonshire and Herefordshire. This 
old ceremony consists of saluting the tree with a portion of the 
contents of a wassail bowl of cider, with a toast in it, by pouring 
a little of the cider about the roots, and even hanging a bit of the 
toast on the branches of the most barren, the farmer and his 
men dancing in a circle round the tree, and singing rude songs 
like the following: 
“ Here’s to thee, old apple tree, 
Whence thou mayst bud, and whence thou mayst blow ; 
And whence thou mayst bear apples enow, 
Hats full! caps full— 


Bushels and sacksfull! 
Huzzal” 


ITS USES. 517 


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

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

The Apple is usually a very hardy and rather slow growing 
fruit tree, with a low spreading, rather irregular head, and bears 
an abundance of white blossoms tinged with red. In a wild 
state it is very long-lived, but the finest garden sorts usually live 
about fifty or eighty years; though by proper care, they may be 
kept healthy and productive much longer. Although the apple 
generally forms a tree of medium growth, there are many speci- 
mens in this country of enormous size. Among others we re- 
collect two in the grounds of Mr. Hall, of Rayanham, Rhode 
Island, which, ten years ago, were 130 years old; the trunk of 
one of these trees then measured, at one foot from the ground, thir- 
teen feet two inches, and the other twelve feet two inches. The 
trees bore that season about thirty or forty bushels, but in the year 
1780 they together bore one hundred and one bushels of apples. 
In Duxbury, Plymouth county, Mass., is a tree which in its 
girth measures twelve feet five inches, and which has yielded in 
a single season 1214 bushels. 

Uszs of THE APPLE. No fruit is more universally liked or 
generally used than the apple. It is exceedingly wholesome, 
and, medicinally, is considered cooling, and laxative, and use- 
ful in all inflammatory diseases. The finest sorts are much 
esteemed for the dessert, and the little care required in its culture, 
renders it the most abundant of all fruits in temperate climates. 
As the earliest sorts ripen about the last of June, and the latest 
can be preserved until that season, it may be considered as a 
fruit in perfection the whole year. Besides its merits for the 

3 


68 THE APPLE. 


dessert, the value of the apple is still greater for the kitchen, 
and in sauces, pies, tarts, preserves, and jellies, and roasted and 
boiled, this fruit is the constant and invaluable resource of the 
kitchen. Apple butter, made by stewing pared and sliced sweet 
apples in new cider until the whole is soft and pulpy, is a com- 
mon and excellent article of food in many farmers’ families, and 
is frequently made by the barrel, in Connecticut. In France, 
nearly the same preparation is formed by simmering apples in 
new wine, until the whole becomes a sort of marmalade, which 
is called Raisiné. The juice of the apple unfermented, is, in 
some parts of the country, boiled down till it becomes molasses, 
When fermented it forms cider, and if this is carefully made 
from the best cider apples, it is nearly equal to wine; in fact 
many hundreds of barrels, of the cider of New-Jersey, have 
been manufactured in a single year, into an imitation Cham- 
pagne, which is scarcely distinguished by many from that made 
from the grape. 

Dried apples are also a considerable article of commerce. 
Farmers usually pare and quarter them by hand, and dry them 
in the sun; but those who pursue it as a matter of trade pare 
them by machinery, and dry them slowly in ovens. They are 
then packed in bags or barrels, and are used either at home, in 
sea stores, or are exported. 

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

The quality of an apple is always judged of by the use to 
which it is to be applied. A table or dessert apple of the finest 
quality should be of medium size, regular form and fine colour ; 
and the flesh should be fine-grained, crisp, or tender, and of a 
sprightly or rich flavour, and aroma. Very large sized, or coarse 
apples are only admired by persons who have little knowledge 
of the true criterion of excellence. Apples for kitchen use 
should have the property of cooking evenly into a tender pulpy 
‘consistence, and are generally acid in flavour; and, although 
there are many good cooking apples unfit for the table, many 
sorts, as the Fall Pippin and the Greening, are excellent for 
both purposes. To this we may add that for the common apple- 
sauce made by farmers a high flavoured sweet apple, which boils 
somewhat firm, is preferred, as this is generally made with cider. 
The very common use made of this cheap preserve at the north 
and west, and the recent practice of fattening hogs, horses, and 
other animals upon sweet apples, accounts for the much greater 
number of varieties of sweet apples held in esteem here than in 
any other country. In fact, so excellent has the saccharine mat- 
ter of the apple been found for this purpose, that whole orchards 


ITS USES. 58 


of sweet apples are frequently planted here for the purposes of fat- 
fening swine and cattle, which are allowed to run at large in them. 

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

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

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

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

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


* Blowing sands, says Mr. Coxe, when bottomed on a dry substratum, and _ 


« 


~ © large and fair apples— View of Fruit Trees, p. 81. 


wee 


60 THE APPLE. 


As regards site, apple orchards flourish best, in southern and 
middle portions of the country, on north slopes, and often even 


on the steep north sides of hills, where the climate is hot and dry. 


Farther north a southern or southeastern aspect is preierable, 
to ripen the crop and the wood more perfectly. - 
We may here remark that almost every district of the country 


- has one or more varieties which, having had its origin there, 


seems also peculiarly adapted to the soil and climate of that 
locality. Thus the Newtown pippin, and the Spitzenburgh are 
the great apples of New-York; the Baldwin, and the Roxbury 
Russett, of Massachusetts; the Bellflower and the Rambo, of 
Pennsylvania and New-Jersey; and the Peck’s Pleasant and the 
Seek-no-further, of Connecticut; and though these apples are 
cultivated with greater or less success in other parts of the 
country, yet nowhere is their flavour and productiveness so 
perfect as in the best soils of their native districts—excepting in 
such other districts where a sozl containing the same elements and 
a corresponding climate are also to be found. 

PLANTING AND-CULTIVATION OF ORCHARDS. With the excep- 
tion of a few early and very choice sorts in the fruit garden, the 
orchard is the place for,this tree, and indeed, when we consider 
the great value and usefulness of apples to the farmer, it is eas 
to see that no farm is complete without a large and well selected 
cpple orchard. 

The distance at which the trees should be planted in an o1- 
chard, depends upon the mode in which they are to be treated. 
When it is desired finally to cover and devote the whole ground 
to the trees, thirty feet apart is the proper interval, but where the 
farmer wishes to keep the land between the trees in grain and 
grass, fifty feet is not too great a distance in strong soils. Forty 
feet apart, however, is the usual distance at which the trees are 
planted in orchards. 

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


aided by marl or meadow mud, will be found capable of producing very fine 
appletrees. Good cultivation, and a system of high manuring, will alwaysre- 
munerate the proprietor of an orchard, except it be planted on a quicksand 
or a cold clay; in such soils, no management can prevent an early decay. 
One of the most thrifty orchards I possess, was planted on a blowing sand, 
on which I carted three thousand loads of mud on ten acres, at an expense 
of about twenty-five dollars per acre, exclusive of much other manure; on 
this land I have raised good wheat and clover. Of five rows of the Wine: 
gap apple planted upon it eight years ago, on the summit of a sandy knoll, 
not one has died out of near an hundred trees—all abundant bearers of 


—_ 
ORCHARD CULTURE. 61 


will not only facilitate culture and gathering the fruit, but will 
add to the neatness and orderly appearance of the orchard. 

It is an indispensable requisite, in all young orchards, to keep 
the ground mellow and loose by cultivation ; at least for the first 
few years, until the trees are well established. Indeed, of twe 
adjoining orchards, one planted and kept in grass, and the other 
ploughed for the first five years, there will be an incredible dif- 
ference in favour of the latter. Not only will these trees show 
rich dark luxuriant foliage, and clean smooth stems, while those 
ueglected will have a starved and sickly look, but the size of the 
trees in the cultivated orchard will be treble that of the others at 
the end of this time, and a tree in one will be ready to bear an 
abundant crop, before the other has commenced yielding a peck 
of good fruit. Fallow crops are the best for orchards—potatoes, 
beets, carrots, bush beans, and the like; but whatever crops may 
be grown it should constantly be borne in mind that the roots 
of the tree require the sole occupancy of the ground so far as 
they extend and therefore that an area of more than the diameter 
of the head of the tree should be kept clean of crops, weeds, and 

Tass. 
. When the least symptom of failure or decay in a bearing 
orchard is perceived, the ground should have a good top dressing 
of manure, and of marl, or mild lime, in alternate years. It is 
folly to suppose that so strong growing a tree as the apple, when 
planted thickly in an orchard, will not, after a few heavy crops 
of fruit, exhaust the soil of much of its proper food. If we de- 
sire our trees to continue in a healthy bearing state, we should, 
therefore, manure them as regularly as any other crop, and they 
will amply repay the expense. There is scarcely a farm where 
the waste of barn-yard manure,—the urine, etc., if properly 
economized by mixing this animal excrement with the muck- 
heap—would not be amply sufficient to keep the orchards in the 
highest condition. And how many moss-covered, barren or- 
chards, formerly very productive, do we not every day see, which 
only require a plentiful new supply of food in a substantial top- 
dressing, thorough scraping of the stems, and washing with 
diluted soft soap, to bring them again into the finest state of 
vigour and productiveness ! 

The bearing year of the Apple, in common culture, only takes 
place every alternate year, owing to the excessive crops which 
it usually produces, by which they exhaust most of the organ- 
izable matter laid up by the tree, which then requires another 
season to recover, and collect a sufficient supply again to form 
fruit buds. When half the fruit is thinned out in a young state, 
leaving only a moderate crop, the apple, like other fruit trecs, 
will bear every year, as it will also, if the soil is kept in higk 
condition. The bearing year of an apple tree, or a whole or- 
chard, may be changed by pickmg off the fruit when the trees 


, _* 


62 THE APPLE. 


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

Pruyine. ‘The apple in orchards requires very little pruning 
if the trees, while the orchard is young, are carefully in- 
spected every year, a little before midsummer, and all crossing 
branckes taken out while they are small. When the heads are 
once properly adjusted and well balanced, the less the pruning 
saw and knife are used the better, and the cutting out of dead 
limbs, and removal of such as may interfere with others, or too 
greatly crowd up the head of the tree, is all that an orchard will 
usually require. But wherever a limb is pruned away, the sur- 
face of the wound should be neatly smoothed, and if it exceeds 
an inch in diameter, it should be covered with the liquid shellac 
previously noticed, or brushed over with common white lead, 
taking care with the latter, not to paint the bark also. 

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


* One of the finest orchards in America is that of Pelham farm, at 
Esopus, on the Hudson. It is no less remarkable for the beauty and high 
flavour of its fruit, than the constant productiveness of treess The pro- 
prietor, R. L. Pell, Esq., has kind!y furnished us with some notes of his ex- 
periments on fruit trees, and we subjoin the following highly interesting 
one on the Apple. 

“For several years past I have been experimenting on the apple, having 
an orchard of 2,000 bearing Newtown Pippin trees. I found.it very un- 
profitable to wait for what is termed the ‘bearing year,’ and it has been 
my aim to assist nature, so as to enable the trees to bear every year. I 
have noticed that from the excessive productiveness of this tree, it requires 
the intermediate year to recover itself—to extract from the earth and the 
atmosphere the materials to enable it to produce again. This it is not able 
to do, unassisted by art, while it is loaded with fruit, and the intervening 
year is lost; iff however, the tree is supplied with proper food it will bear 
every year; at least such has been the result of my experiments. Three 
years ago, in April, I scraped all the rough bark from the stems of several 
thousand trees in my orchards, and washed all the trunks and limbs within 
reach with soft soap; trimmed out all the branches that crossed each other, 
early in June, and painted the wounded part with white lead, to exclude 
moisture and prevent decay. I then, in the latter part of the same month, 
slit the back by running a sharp pointed knife from the ground to the first 
set of limbs which prevents the tree from becoming bark bound, and gives 
the young wood an opportunity of expanding. In July I placed one ‘peck 
of oyster shell lime under each tree, and left it piled about the trunk until 
November, during which time the drought was excessive. In November 


the lime was dug i in thoroughly. The following year I collected from these - 


trees 1700 barrels of fruit, part of which was ‘sold in New-York for four, 
and others in London for nine dollars per barrel. The cider made from the 
refuse, delivered at the mill two days after its manufacture, I sold for three 
dollars and three quarters per barrel of 32 gallons, exclusive of the barrel. 
In October I manured these trees with stable manure in which the ammo- 
nia had been fixed, and covered this immediately with earth. The suc- 
ceeding autumn they were lite-ally bending to the ground with the finest 
fruit I ever saw, while the other trees in my orchard not so treated are 
quite barren, the last season having been their bearing. Iam now placing 


~ 


INJURIOUS INSECTS. 63 


the orchardist. These are chiefly the borer, the caterpillar, and 
the canker worm. 

The apple Borer is, as we usually see it in the trunks of the 
apple, quince, and thorn trees, a fleshy white grub, which enters 
the tree at the collar, just at the surface of the ground, where 
the bark is tender, and either girdles the tree or perforates it 
through every part of the stem, finally causing its death. This 
grub is the larva of a brown and white striped beetle, half an inch 
long, (Saperda bivittata,) and it remains in this grub state two - 
or three years, coming out of the tree in a butterfly form early in 
June—flying in the right only, from tree to tree after its food, 
and finally depositing its eggs during this and the next month, 
in the collar of the tree. 

The most effectual mode of destroying the borer, is that of 
killing it by thrusting a flexible wire as far as possible into its 
hole. Dr. Harris recommends placing a bit of camphor in the 
mouth of the aperture and plugging the hole with soft wood. 
But it is always better.to prevent the attack of the borer, by 
placing about the trunk, early in the spring, a small mound of 
ashes or lime; and where orchards have already become greatly 
infested with this insect, the beetles may be destroyed by thou- 
sands, in June, by building small bonfires of shavings in various 
parts of the orchard. ‘The attacks of the borer on nursery trees 
may, in a great measure, be prevented by washing the stems in 
May, quite down to the ground with a solution of two pounds 
of potash in eight quarts of water. 

The Caterpillar is a great pestilence in the apple orchard. 
The species which is most troublesome to our fruit trees ( Clisio- 
campa americana,) is bred by a sort of lackey moth, different 
from that most troublesome in Europe, but its habits as a 
caterpillar are quite as annoying to the orchardist. The moth 
of our common caterpillar is a reddish brown insect, whose ex- 
panded wings measure about an inch and a half. These moths 
appear in great abundance in midsummer, flying only at night, 
and often buzzing about the candles in our houses. In laying 
their eggs, they choose principally the apple or cherry, and they 
deposit thousands of small eggs about the forks and extremities 
of the young branches. The next season, about the middle of 
May, these-eges begin to hatch, and the young caterpillars B. 
myriads, come forth weaving their nests or tents in the fork o 


round each tree one peck of charcoal dust, and propose in the spring. to 
cover it from the compost heap. 

“My soil is a strong, deep, sandy loam on a gravelly subsoil. T cultivate 
my orchard grounds, as if there were no trees on them, and raise grain of 
every kind except rye, whick grain is so very injurious that I believethree 
successive crops of it would destroy any orchard younger than twenty 
years. I raised last year in an orchard containing 20 acres, trees 18 years 
old, a crop of Indian corn which averaged 140 bushels of ears to the 
acre.” 


64 THE APPLE. 


the branches. If they are allowed by the careless cultivator te 
go on and multiply, as they soon do, incredibly fast, they will 
in a few seasons,—sometimes in a single year,—increase to 
such an extent as almost to cover the branches. In this cater: 
pillar state they live six or seven weeks, feeding most vora- 
ciously upon the leaves, and often stripping whole trees of their 
foliage. Their effect upon the tree at this period of the season, 
when the leaves are most important to tle health of the tree and 
the growth of the fruit, is most deplorable. The crop is stunted, 
the health of the tree enfeebled, and, if they are allowed to re- 
main unmolested for several seasons, they will often destroy its 
life or render it exceedingly decrepid and feeble. 

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

The Canker worm, (Anisopteryx pometaria, of Harris,) is in 
some parts of the country, one of the worst enemies of the apple, 
destroying also its foliage with great rapidity. It is mot yet com- 
mon here, but in some parts of New-England it has become a 


serious enemy. The male is a moth with pale, ash-coloured . 


wings with a black dot, a little more than an inch across. The 
female is wingless, oval, dark ash-colored above, and gray beneath. 

The canker worm usually rises out of the ground very early 
in the spring, chiefly in March, as soon as the ground is free 
from frost; though a few also find their way up in the autumn 
The females having no wings, climb slowly up the trunks of 
the trees, while the winged males hover about to pair with them 


INJURIOUS INSECTS. 65 


Very soon after this if we examine the trees we shall sev the 
eggs of which every female lays some sixty or a hundred, 
glued over, closely arranged in rows and placed in the forks of 
branches and among the young twigs. About the twentieth of 
May, these eggs are hatched, and the canker worms, dusky brown, 
or ash-coloured with a yellow stripe, make their appearance and 
commence preying upon the foliage. When they are abundant 
they make rapid progress, and in places, where the colony is 
firmly established, they will sometimes strip an orchard in a few 
days, making it look as if a fire had passed over it. After feed- 
ing about four weeks, they descend into the ground three or four 
inches, where they remain in a chrysalis form, to emerge again 
the next season. As the female is not provided with wings, 
they do not spread very rapidly from one place to another. 

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

The common mode of protecting apple trees is to surround 
the trunk with a belt or bandage of canvass, four or five inches 
wide, which is then thickly smeared-with tar. In order to prevent 
the tar from soon becoming dry and hard, a little coarse train oil 
must be well mixed with it; and it should be watched and re- 
newed as often as it appears necessary. ‘This tarred belt catches 
and detains all the females on their upward journey, and prevents 
them from ascending the tree to lay their eggs. And if kept in 
order it will very effectually deter and destroy them. When 
the canker worm is abundant, it is necessary to apply the tarred 
bandage in October, and let it remain till the last of May, but 
-usually it will be sufficient to use it in the spring. It is probable 
that a mixture of coal tar and common tar would be the best 
application; as it is more offensive and will not so easily dry 
and become useless, by exposure to the air and sun. Some 
persons apply the tar directly to the stems of the tree, but this 
has a very injurious effect upon the trunk. Old India rubber, 
melted in an iron vessel over a very hot fire, forms a very adhe- 
sive fluid which is not affected by exposure to the weather, and 
is considered, by those who have made use of it, the best sub- 
stance for smearing the bandages, as being a more effectual bar- 
rier, and seldom or never requiring renewal. . 

Mr. Jonathan Dennis, jr. of Portsmouth, Rhode Island, has 
invented and patented a circular leaden trough, which surrounds 
the trunk of the tree, and is filled with oil, and stops effectually 
the ascent of the canker worm. ‘There appear, however, to be 
two objections to this trough, as it is frequently used ; one, the 
escape of the oil if not carefully used, which injures the tree; and 
the other, the injurious effect of nailing the troughs to the bark 
or trunk. They should be supported by wedges of wood driven 
in between the trough and the trunk, and the spaces completely 


» 


Ud ; THE APPLE. 


filled up with liquid clay put on with a brush. The insects 
must be taken out and the oil renewed, froin time to time. For 
districts where the canker worm greatly abounds, this leaden 
trough is probably the most permanent and effectual remedy yet 
employed. 

Experiments made by the Hon. John Lowell, and Professor 
Peck, of Massachusetts, lead to a belief that if the ground, under 
trees which suffer from this insect, is dug and well pulverized to 
the depth of five inches in October, and a good top dressing of 
lime applied as far as the branches extend, the canker worm 
will there be almost entirely destroyed. The elm, and linden 
trees in many places, suffer equally with the apple, from the at- 
tacks of the canker worm. 

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

The Woolly aphis (aphis lanigera,) or American blight* is a 
dreadful enemy of the apple abroad, but is fortunately, very 
rarely seen as yet, in the United States. It makes its appear- 
ance in the form of a minute white down, in the crotches and 
crevices of the branches, which is composed of a great number 
of very minute woolly lice, that if allowed, will increase with 
fearful rapidity, and produce a sickly and diseased sfate of the 
whole tree. Fortunately, this insect too is easily destroyed. “This 
is effected by washing the parts with diluted sulphuric acid ; 
which is formed by mixing # oz. by measure, of the sulphuric 
acid of the shops, with 73 0z. of water. It should be rubbed 
into the parts affected, by means of a piece of rag tied to a stick, 
the operator taking care not to let it touch his clothes. After 
the bark of a tree has been washed with this mixture, the first 
shower will re-dissolve it, and convey it into the most minute 
crevice, so as effectually to destroy all insects that may have 
escaped.”—(Loudon’s Magazine IX. p. 336.) 

The Apple worm (or Codling moth, Carpocapsa pomonana, of 
European writers,) is the insect, introduced with the apple tree 
from Europe, which appears in the early worm-eaten apples 
and pears, in the form of a reddish white grub, and causes the 
fruit to fail prematurely from the trees. The perfect insect. is a 
small moth, the fore-wings gray, with a large round brown spot 
on the hinder margin. These moths appear in the greatest 


* It is not alittle singular that this insect, which is not indigenous to 
this country, and is never seen here except where introduced with im- 
ported trees, should be called in England the American blight. It is the 
uiost inveterate enemy of the apple in the north of France and Germany, 


‘« 


PRESERVING THE FRUIT. 61 


numbers in the warm evenings of the 1st of June, and lay their 
eggs in the eye or blossom-end of the young fruit, especially of 
the early kinds of apples and pears. In a short time, these eggs 
hatch, and the grub burrows its way till it reaches the core: 
the fruit then ripens prematurely, and drops to the ground, 
Here the worm leaves the fruit and creeps into the crevices of 
the bark and hollow of the tree, and spins its cocoon, which 
usually remains there till the ensuing spring, when the young 
moth again emerges from it. The readiest way of destroying 
them, when it can be done conveniently, is to allow swine and 
poultry to run at large in the orchards when the premature fruit 
is falling; or otherwise, the fruit may be picked up daily‘ and 
placed where the worms will be killed. It is said that if an old 
cloth is placed in the crotch of the tree about the time the fruit 
begins to drop, the apple worm will make it a retiring place, 
and thousands may be caught and killed from time to time. 
As the cocoons are deposited chiefly under the old loose bark 
the thorough cultivator will take care, by keeping the trunks of . 
his trees smooth, to afford them little harbour; and by scraping 
and washing the trunks early in the spring, to destroy such as 
may have already taken up their quarters there. 

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

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

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

A cellar, for this purpose, should be dug in dry, gravelly, or 
sandy soil, with, if possible, a slope to the north; or, at any 
rate, with openings on the north side for the admission of air 
very rarely in weather not excessively cold. Here the barrels 


+ 


68 THE APPLE. 


should be placed on tiers on ther sides, and the cellar should be 
kept as dark as possible. In such a cellar, one of the largest 
apple growers in Dutchess county is able to keep the Greening 
apple, which, in the fruit room, usually decays in January, until 
the 1st of April, in the freshest and finest condition. Some per- 
sons place a layer of clean rye straw between every layer of 
apples, when packing them in the barrels. 

Apples are frequently kept by farmers in pits or ridges in the 
ground, covered with straw and a layer of earth, in the same 
manner as potatoes, but it is an inferior method, and the fruit 
very speedily decays when opened to the air. The English ap- 
ple growers lay their fruit in heaps, in cool dry cellars, and 
cover them with straw. 

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

Ciper. To make the finest cider, apples should be chosen 
which are especially suited to this purpose. The fruit should 
be gathered about the first of November, and coarse cloths or 
straw should be laid under the tree to secure them against 
bruising when they are shaken from the tree. If the weather 
is fine the fruit is allowed to lie in heaps in the open air, or in 
airy sheds or lofts for some time, till it is thoroughly ripened. 
All immature and rotten fruit should then be rejected, and the 
remainder ground in the mill as nearly as possible to an uni. 
form mass. This pulp should now remain in the vat from 24 
to 48 hours, or even longer if the weather is cool, in order to 
heighten the colour and increase the saccharine principle. It 
is then put into the press (without wetting the straw,) from 
whence the liquor is strained through hair cloth or sieves, into 
perfectly clean, sweet, sound casks. The casks, with the bung 
out, are then placed in a cool cellar, or in a sheltered place in 
the open air. Here the fermentation commences, and as the 
pomace and froth work out of the bung-hole, the casks must be 
filled up every day with some of the same pressing, kept in a 
cask for this purpose. In two or three weeks this rising will 
cease, when the first fermentation is over, and the bung should, 
at first, be put in loosely—then, in a day or two, driven in tight 
—leaving a small vent hole near it, which may also be stopped 
in a few days after. If the casks are in a cool airy cellar, the 
fermentation will cease in a day or two, and this state may be 
known by the liquor becoming clear and bright, by the cessa- 
tion of the discharge of fixed air, and by the thick crust which 
has collected on the surface. The clear cider should now be 
drawn off and placed in a clean cask. If the cider, which must 
be carefully watched in this state to prevent the fermentation 
going too far, remains quiet, it may be allowed to stand till 
spring, and the addition at first of about a gill of finely powdered 


VARIETIES. 69 


charcoal to a barrel will secure this end ; but if a scum collects on 
the surface, and the fermentation seems inclined to proceed fur- 
ther, it must be immediately racked again. The vent-spile may 
now be driven tight but examined occasionally. In the begin- 
uing of March a final racking should take place, when, should the 
cider not be perfectly fine, about three fourths of an ounce of Isin- 
glass should be dissolved in the cider and poured in each barrel, 
which will render it perfectly clear. It may be bottled now, or 
any period before the blossoming of the apple or afterwards, late 
in May. When bottling, fill the bottles within an inch of the 
bottom of the cork, and allow the bottles to stand an hour before 
the corks are driven. They should then be sealed, and kept in 
a cool cellar, with clean dry sand up to their necks; or laid on 
their sides in boxes or bins, with the same between each layer. 

Varieties. The varieties of the apple, at the present time, 
are very numerous. The garden of the Horticultural Society, 
of London, which contains the most complete collection of fruit 
in the world, enumerates now about 900 varieties, and nearly 
1500 have been tested there. Of these, the larger proportion 
are of course inferior, but it is only by comparison in such an 
experimental garden that the value of the different varieties, for 
a certain climate, can be fully ascertained. 

The European apples generally, are in this climate, inferiour 
to our first rate native sorts, though many of them are of high 
merit also with us. There is much confusion atthe West, in regard 
to names of apples; and the variation of fruits from soil, location, or 
other causes, makes it difficult to identify the kinds, and until they 
are brought together and fruited on the same ground the certainty 
of their nomenclature will not be established. The same remarks 
will apply to the South. New varieties of apples are constantly 
springing up in this country from the seed, in favourable soils ; 
and these, when of superiour quality, may, as a general rule, be 
considered much more valuable for orchard culture than foreign 
sorts, on account of their greater productiveness and longevity. 
Indeed, every state has some fine apples, peculiar to it, and it is, 
therefore, impossible in the present state of pomology in this 
country, to give any thing like a complete list of the finest ap- 
ples of the United States. To do this, will require time, and an 
extended and careful examination of their relative merits col- 
lected in one garden. The following descriptions comprise all 
the finest American and foreign varieties yet known in our 
gardens. 

In the ensuing pages, apples are described as set upon their 
base or lower side, with the stalk inserted in the centre of the 
base or more generally in a cavity that occupies the centre of the 
base. They are said to be globular when they would be nearly 
bounded by the lines of a circle, as Summer Rose ; and oblate 
when they would be circumscribed perpendicularly by a depressed 


70 THE APPLE. 


curcle, as Maiden’s Blush. When they are bounded by a circle 
elevated butsymmetrical, they are called ova/, as Summer Pippin‘ 
when not symmetrical perpendicularly but broadest at their lower 
portion in the form of an egg, they are said to be ovate, 


seneeemettten 


Oblique. Elongaied Conic. 


na 


[ire 


). 


Cylindrie. 


Oblate. 


When with considerable breadth of base but less than their 
altitude, the sides are bounded by curved lines tending towards 
each other at the apex, they are called conic, as Esopus Spitzen. 
burgh. When the altitude is not greater than the breadth or less 
than the breadth, they are called oblate inclining to or approach- 
tng conic. When the curved lines are interrupted suddenly 
much before they reach each other at the apex, the form is called 
truncate conic, as Herefordshire Pearmain. When the altitude 
is much greater than the breadth, they are said to be elongated 
conic, as Porter; oblique when the opposite sides maintain their 
relative positions to each other, but are so inclined from their 
upward direction, that a perpendicular let fall from the centre 
of the eye would not touch the centre of the cavity, see Yellow 
Newtown Pippin, Pryor’s Red, Pennock, etc. ; cylindric when the 
fruit is round horizontally, flattened at base and crown, and with 
sides perpendicularly parallel, as Long Jolin or Long Pearmain ; 
oblong when the sides are perpendicularly nearly parallel and the 
height greater than the breadth, but without the roundness that 
constitutes cylindric—it is the oval form elongated. When a flat 
face or some degree of flatness is impressed upon the sides of 
apples so as to form more or less distinctly ridges or angles run- 
ning perpendicularly to the base, they are said to be angular ; 
when these ridges have intervening hollows, they are said to be 


APPLES. 71 


APPLES. 


[In arranging the apples, we have thought best to reject the 
classes according to the season, and adopt the principle of the 
system recommended by the late A. J. Downing; but instead 
of using the terms “best,” “very good,” and “ good,” we have 
designated the qualities as first, second, and third, answering to 
the above.] 


CLASS I. 


This section comprises those that are well known, of excellent 
quality, and good habit generally. 


American Summer Pearman, Thomp. 
Early Summer Pearmain. Cowe. 


A rich, highly-flavoured fruit, much esteemed in New Jersey, 
where it is most known. It appears to be quite different from 
the Summer Pearmain (of the English), and is probably a seed- 
ling raised from it. It ripens gradually from the tenth of Au 
gust to the last of September. 

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


Autumn Sweet Bovuen. 


Late Bough. Sweet Bellflower. 
Fall Bough. Philadelphia Sweet. 


Origin unknown. Tree, vigorous, upright, very productive, 
One of the very best dessert sweet apples of its season. Fruit, 
medium, conical, angular. Skin, smooth, pale yellow, sprinkled 
with a few brown dots. Stalk of medium length, rather slender, 
inserted in a deep narrow cavity; calyx closed; segments long; 
basin deep, corrugated; flesh white, very tender, with a sweet, 
refreshing, vinous flavour. Last of August to first of October. 


Batpwin. Ken. Thomp. Man. 
Woodpecker. Pecker. Steel’s Red Winter. 


The Baldwin stands at the head of all New England apples, 
and is unquestionably a first-rate fruit in all respects. It is a 


1% APPLES. 


native of Massachusetts, and is more largely cultivated for the 
Boston market than any other sort. It bears most abundantly 
with us, and we have had the satisfaction of raising larger, more 
beautiful, and highly flavoured specimens here, than we ever 
saw in its native region. The Baldwin, in flavour and general 
characteristics, evidently belongs to the same family as our 
Esopus Spitzenburgh, and deserves its extensive popularity. 
Fruit large, roundish, and narrowing a little to the eye. Skin - 
yellow in the shade, bnt nearly covered and striped with crimson, 
red, and orange, in the sun; dotted with a few large russet dots, 
and with radiating streaks of russet about the stalk. Calyx 
closed, and set in a rather narrow, plaited basin. Stalk half to 
three fourths of an inch long, rather slender for so large a fruit, 
planted in an even, moderately deep cavity. Flesh yellowish 
white, crisp, with that agreeable mingling of the saccharine and 
acid which constitutes a rich, high flavour. The tree is a vigo- 
rous, upright grower, and bears most abundantly. Ripe from 
November to March, but with us is in perfection in January. 


Baldevin. 


Be.re-Fievr, Yettow. Thomp. 


Belle-Fleur. Coxe. Floy. Ken. 
Yellow Bellflower, of most nurseries, 


The Yellow Belle-Fleur is a large, handsome, and excellerit 


APPLES. 73 


winter apple, every where bighly esteemed in the United States, 
It is most abundantly seen in the markets of Philadelphia, as it 
thrives well in the sandy soils of New Jersey. Coxe first de- 
scribed this fruit; the original tree of which grew in Bur ington, 


Yellow Belle-Fleur. 


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

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


oy 


G4 APPLEB. 


Br.Mont. 


Gate. White apple. 
Mamma Beam. Wacen of some. 
Golden Pippin of some. Kelley white. 


Origin near Strasburgh, Lancaster Co., Pa., in the garden of 
Mrs. Beam at her gate, hence the names “Gate apple” and 
“Mamma Beam.” It was taken to Ohio by Jacob Nesy sen, 
and became very popular in Belmont Co., and we retain this 
name, being the most universal one. Tree vigorous, healthy, 
and very productive. 

Fruit medium, to large, globular, a little flattened and nar- 
rower towards the eye, sometimes oblong. Skin light, waxen 
yellow, often with a bright vermillion cheek. Stalk short, cavity: 

enerally large. Calyx usually closed, basin rather deep, corrugat 
ed. Flesh yellowish, crisp, tender, juicy, sometimes almost melt 
ng, of a nfild agreeable flavour. Nov. to Feb. 


Bouwannan. 
Buchanan. 


A Southern fruit of great excellence, introduced by Lewis 
Sanders, of Ky., good regular bearer. Fruit rather large, roundish, 
flattened, approaching conic, angular. Skin fair, shining, fine yel- 
low, with a bright crimson cheek in the sun. Stalk slender, in- 
serted in a round acute cavity. Calyx closed in a narrow abrupt 
basin. Flesh yellow, tender, juicy, with a fine spicy subacid 
flavour. July, Aug. 


BRoaDWELL. 
Broadwell Sweet. 


Origin Ohio, a valuable fruit, tree vigorous, spreading, pro- 
ductive. 

Fruit large, oblate, somewhat conic, Skin pale yellow, with a 
blush. Stem short and small, surrounded with russet inserted 
in a deep, broad cavity. Calyx open in a somewhat abrapt 
narrow basin. Flesh whitish, firm, generally tender, juicy, sweet, 
aromatic. Novy. to March. ‘ 


Ear.ty Harvest. Thomp. Man. 


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

Yellow Harvest. 

Large White Juneating. 

Tart Bough. 

Early French Reinette. 


_ An American apple; and taking into account its beauty, ite 


APPLES. Ws 


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


EVI 


Early Harvest. 


this and the Red Astrachan. Form round, above medium size, 
rarely a little flattened. Skin very smooth, with a few faint 
white dots, bright straw colour when fully ripe. Stalk half to 
three fourths of an inch long, rather slender, inserted in a hollow 
of moderate depth. Calyx set in a shallow basin. Flesh very 
white, tender and juicy, crisp, with a rich, sprightly, sub-acid 
flavour. The young trees of moderate vigour, with scarcely di- 
verging shoots. Manning errs by following Coxe in calling this 
a flat apple. Bracken may prove the same. 


CogswELL, 
Cogswell Pearmain. 


This excellent apple originated on the farm of Fred. Brewster, 
Town of Griswold, near Norwich, Conn., and where known is 
much esteemed and stands unrivalled as a dessert fruit of its sea- 
son, a vigorous, upright grower and an abundant bearer every 
other year, fruit very uniform in size, fair and beautiful, and e 
desirable fruit. 


76 APPLES. 


Size above medium, roundish oblate, regular. Stem short, 
rather slender, inserted ina large russeted cavity. Calyx small, 
nearly closed, set in a small shallow basin. Skin rich yellow, 
nearly covered with red, marked and streaked with bright red, 
flesh yellowish, compact, tender, juicy, scarcely sub-acid, with a 
very fine rich, aromatic flavour, core small, ripe Dec. to March. 

Myer’s Nonpareil, Ohio Nonpareil. An apple much grown 
at the West by the above names, and answers to the descrip- 
tion of Cogswell Pearmain, and is thought to be identical, but 
may not prove so. 


Cogstvell. 


Earty Jor. 


Origin, orchard of Oliver Chapin, Ontario Co., N. Y., tree of 
slow growth, productive, requires high culture for fair fruit. 
Fruit below medium, oblate, very slightly conic. Skin smooth, 
. yellowish, shaded and striped with red, and thickly sprinkled 
with greenish spots. Stalk of medium length inserted in a 
large cavity surrounded by russet. Calyx closed, basin moderate. 
Flesh whitish, tender, juicy, with a very agreeable vinous 
flavour, ripe middle of August to middle of September. 


APPLES. 77 


Eventna Party. 


Origin Berks Co., Pa. Fruit small or medium, oblate, sligt tly 
inclinmg to oval. Skin yellow chiefly, shaded and sometimes 


Evening Party. 


striped with red. Stem short, inserted in a round, deep cavity, 
sometimes russeted. Calyx closed, basin large. Flesh juicy, 
tender, crisp, with a brisk saccharine, somewhat vinous, aro- 
matic flavour, an excellent dessert fruit. December and 
January. 


Fatt Queen or Ky. 


Winter Queen. Ladies’ Favourite of Tenn. 


Origin uncertain, much grown at the South and South-west, 
where it is highly esteemed. 

Tree very vigorous, upright, an early and abundant bearer. 

Fruit large, oblate inclining to conic, slightly oblique, angular. 
Skin yellow, striped and marbled with crimson, and thickly 
sprinkled with brown and whitish dots. Stalk short, inserted in a 
broad, deep russeted cavity. Calyx large, partially closed, set in a 
large open basin. Flesh yellowish, crisp, tender, juicy, with a 
sprightly mild sub-acid flavour. January to March. 


Fatt Prrpiy. Coxe. Floy. 


The Fall Pippin is, we think, decidedly an American variety, 
Thompson and Lindley to the contrary, notwithstanding. It is, 


78 APPLES. 


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

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

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


Fatt WIneE. 


Sweet Wine. Sharpe's Spice. 
Ohio Wine. Uncle Sam’s best. 


Origin unknown, probably an old Eastern fruit called “ Wine” 
or “Sweet Wine,” not now much cultivated on account of the 
fruit being defective, but in the rich Western soils it thrives 
admirably, producing fine fruit, yet in a few localities they com- 
plain of its being knurly. Tree healthy, but of rather slender 
growth, bearing moderate crops annually. Fruit about medium, 
Stem rather long, slender, in a broad, deep cavity, surrounded by 
clear, waxen colour. Calyx partially closed in a broad, deep, 
corrugated basin. Skin striped and shaded with red, on a light 
ground, with numerous russet dots. Flesh yellowish, juicy, tender 
with a rich, aromatic, very mild, sub-acid flavour, almost sweet. 
September, November. 


Futon. 


A new Western fruit originated in the orchard or nursery of 
A. G. Downing, Canton, Fulton Co., Illinois, and is a valuable 
fruit, a vigorous grower, hardy, regular in form, an annual and 
productive bearer, 

Size about medium, oblate, not symmetric. Stem three-fourths 
of an inch, rather slender, inserted in a broad deep cavity. 
Calyx large, open, segments small, recurved in a pretty large 


APPLES. 79 


basin. Skin light yellow, sprinkled with green or grey dots, 
having a blush on the sunny side. Flesh yellowish, juicy, tender, 
melting with a very rich, mild, sub-acid flavour. By some the 
Eee would suppose to predominate. Ripe November to 
March. 


Fulton. 


GarpDEN RoyaAt. 


Origin Sudbury, Mass., farm of Mr. Bowker. Tree of mode- 
rate growth, productive. s 

Fruit below medium, roundish, oval. Skin yellow, striped aud 
shaded with red and dark crimson. Stalk of medium length, in- 
serted in a deep, acute cavity. Calyx partially closed in a 
basin surrounded by prominences. Flesh yellow, very ten- 
der, juicy, rich, vinous, aromatic, a beautiful and excellent fruit. 
September. 


AMERICAN GOLDEN PIPPIN. 


Golden Pippin. New York Greening. 
Ribbed Pippin. Newtown Greening. 


This old apple is one of our finest American fruits, and seems 
not to be generally known. We are indebted to Dr. James 
Fountain, of Westchester county, for calling attention to it. He 
says it has been cultivated in that and the adjoining counties for 
more than fifty years, and is considered one of the most profit- 


~ 


80 THE APPLE. 


able for orchard culture and marketing; they are also a supe 
rior apple for family use. Growth strong, similar to R. I. Green- 
ing, but less drooping, making a round, spreading head; does 
not bear young, but yery productive when a little advanced, and 
a popular fruit where known. 

Form variable, oblate, globular, or conic, angular or ribbed 


Stem stout, short, inserted in a deep cavity. Calyx closed, set in 
an irregular basin. Skin fine golden yellow, thinly sprinkled 
with dots, sometimes slightly netted with thin russet. Flesh yel- 
owish, tender, juicy, almost melting, with a rich, refreshing, 
vinous, aromatic flavour; core rather large. November to Feb- 


cuary. 
GravensTeIn. Thomp. Lind. 
Grave Slije. 


A superb looking German apple, which originated at Graven- 
stein, in Holstein, and is thought one of the finest apples of the 
North of Europe. It fully sustains its reputation here, and is, 
unquestionably, a fruit of first rate quality. Fruit large, rather 
flattened, and a little one-sided or angular, broadest at the base. 
Stalk quite short and strong, deeply set. Calyx large, in a wide, 
deep, rather irregular basin. Skin greenish yellow at first, but 
becoming bright yellow, and beautifully dashed and pencilled, 
and marbled with light and deep red and orange. Flesh tender 
aud crisp, with a high flavoured, somewhat ar matic taste 


THE APPLE. 


Gravenstein. 
Ripens with us in September and October, but will keep a month 
longer. The trees are very thrifty, strong growers, and bear 


young. 


GREEN SWEET. 
Honey Greening. 


Tree, vigorous and productive. Fruit medium, somewhat 
conic. Skin green, sometimes becoming a little yellow at matu- 
rity, covered with greenish or light russet dots. Stalk of medium 
length. Cavity rather deep, covered with russet; basin shallow 
and abrupt, somewhat furrowed. Flesh whitish, tender, juicy, 
sweet, with a vinous, refreshing flavour. December to March. 


15 Mange 


Hall’s Seedling. 
Hall’s Red. 
Jenny Seedling. 

Origin on the grounds of Mr. Hall, Franklin county, North 
Carolina. Tree of moderate growth, hardy, upright, with long, 
slender, reddish branches, and remarkably firm wood. ‘The tree 
never attains a very large size; is very productive, and is con- 
sidered in North Carolina the best long-keeping dessert apple 
they cultivate. We are indebted to G. W. Johnson, of Milton, 
North Carolina, for specimens, ustory, &c. He says an old 

“ 


81 


‘82 THE APPLE. 


variety, and now widely disseminated, and wherever known, is 
held in the highest estimation. Fruit small, oblate, slightly 
conic. Skin smooth, thick, mostly shaded with crimson, and 
covered with various coloured dots. Stem of medium length, 
elender, curved, inserted in a round, deep, open cavity. Calyx 
closed, generally in a small uneven basin. Flesh yellowish, fine 
grained, juicy, with a very rich, vinous, saccharine, aromatic 
flavour. December to April. 


Fail. 


HaskeLL SWEET. 
Sassafras Sweet. 

Origin farm of Deacon Haskell, Ipswich, Mass. Tree vigorous 
and productive, fruit medium or above, oblate. Skin greenish yel- 
low, sometimes with a blush. Stalk short, inserted in a rather 
deep cavity. Calyx closed; basin of medium depth. Flesh yel 
lowish, tender, juicy, with a very sweet, rich, aromatic flavour. 
September, October. 


HAWLEY. 


oe Columbia Co. N. Y. Tree vigorous and bears annu- 
ally. 

Fruit large, conic, sometimes oblate. Skin fine yellow, some- 
what waxen or oily, and considerably dotted. Stalk short, 
inserted in a rather deep cavity. Calyx small, nearly closed, in a 
moderate, somewhat furrowed basin. Flesh whitish, very tender, 
juicy, rich, with a fine, mild, sub-acid flavour. Ripe September, 
and does not keep long. 


Husparpston Nonsucn. Man. Ken. 
A fine, large, early winter fruit, which originated in the town 


oT 


THE APPLE. 83 


of Hubbardston, Mass., and is of first rate quality. The tree is a 
vigorous grower, forming a handsome branching head, and bears 
very large crops. It is worthy of extensive orchard culture. 

Fruit large, roundish-oblong, much narrower near the eye. 
Skin smooth, striped with splashes, and irregular broken stripes 
of pale and bright red, which nearly cover a yellowish ground. 
The calyx open, and the stalk short, in a russeted hollow. Flesh 
yellow, juicy, and tender, with an agreeable mingling of sweetness 
and acidity ir its flavour. October to January. 


Jefferis. 


JEFFERIS. 


Origin Chester Co. Pa., growth moderate, very productrve. A 
fair and handsome fruit of excellent quality, in use,all of 
September. 

Fruit medium, oblate, inclining to conic. Skin yellow, shaded 
and splashed with crimson, and thickly covered with large, 
whitish dots. Stem very short, inserted in a rather large cavity. 
Calyx closed, set in a round open basin. Flesh white, tender, 
juicy, with a rich, mild, sub-acid flavour. September. 


JonaTHan. Buel. Ken. 

King Philip,—Philip Rick. ~ 
The Jonathan is a very beautiful dessert apple, and its great 
beauty, good flavour, and productiveness in all soils, unite to re- 


commend it to orchard planters. The original tree of this new 
sort is growing on the farm of Mr. Philip Rick, of Kingston, 


84 THE APPLE. 


New York, a neighbourhood unsurpassed in the world for its : 


great natural congeniality to the apple. It was first described 
by the late Judge Buel, and named by him, in compliment to 
Jonathan Hasbrouck, Esq., of the same place, who made known 
the fruit to him. The colour of the young wood is a lively light 
brown, and the buds at the ends of the shoots are large. Growth 
rather slender, slightly pendulous. 

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


King of Tompkins Co. 
Kine or Tompxins County. 


King Apple. 

Origin uncertain; much grown in Tompkins county and the 
adjoining ones; said to be a valuable market fruit. Tree very 
vigorous, spreading, an abundant bearer annually. Fruit large, 
globular, inclining to conic, sometimes oblate, angular. Skin 
yellowish, mostly shaded with red, striped and splashed with 
crimson. Stalk rather stout and short, inserted in a large some- 
what irregular cavity. Calyx small and closed, set in a medium 


THE APPLE. 8a 


slightly corrugated basin. Flesh yellowish, coarse, juicy, tender, 
with an exceedingly agreeable, rich, vinous flavour, delightfully 
aromatic. December to March. 


Lapy AppLe. Coxe. 


Api. 0. Duh. 

Api Petit. Thomp. Rom. 
Pomme Rose. 

Pomme d’Api Rouge. Poit. 
Petit Api Rouge 4 
Gros ‘hoi Bae Note. 

An exquisite little dessert fruit, the pretty size and beautiful 
colour of which, render it an universal favourite; as it is a great 
bearer it is also a profitable sort for the orchardist, bringing 
the highest price of any fancy apple in the market. It is an old 
French variety, and is nearly always known abroad by the name 
of Api ; but the name of Lady Apple has become too universal 
here, to change it now. No amateur’s collection should be 
without it. 

Fruit quite small, but regu- 
larly formed and flat. Skin 
smooth and glossy, with a bril- 
liant deep red cheek, contrast- 
ing with a lively lemon yellow 

round. Stalk of medium 
length, and deeply inserted. 
Calyx small, sunk in a basin 
with small plaits. Flesh white, 
crisp, tender, and juicy, with a 
pleasant flavour. The tree has Lady Apple. 
straight, almost black shoots, 
with small leaves; forms a very upright, small head, and bears 
its fruit in bunches. The latter is very hardy, and may be left 
on the tree till severe frosts. The Lady Apple is in use from 
December to May. 

The Ari Noir, or Black Lady Apple, differs from the fore- 
going sort only in the colour, which is nearly black. In shape, 
size, season, and flavour, it is nearly the same. It is, from its un- 
usually dark hue, a singular and interesting fruit—poor flavour. 

The true Arr Krom, or Star Lady Apple, figured and de- 
scribed by Poiteau, in the Pomologie frangaise, is another very 
distinct variety; the fruit is of the same general character, 
but having five prominent angles, which give it the form of 
astar. This variety is rather scarce, the common Lady Apple 
being frequently sent out for it by French nurserymen. It 
keeps until quite late in the spring, when its flavour becomes 
excellent, though in winter it is rather dry. The growth of the 


tree resembles that of the other Apis. 


86 THE APPLE. 


Large Yettow Bovueu. Thomp. 


Early Sweet Bough. Kenrick. 
Sweet Harvest. 
Bough. Coxe. Floy. 


A native apple, ripening in harvest time, and one of the first 
qtality, only second as a dessert fruit to the Early Harvest. It 
is not so much esteemed for the kitchen as the latter, as it is too 
sweet for pies and sauce, but it is generally much admired for 
the table, and is worthy of a place in every collection. 

Fruit above the middle size, and oblong-ovate in form. Skin 
smooth, pale, greenish yellow. Stalk rather long, and the eye 
narrow and deep. Flesh white, very tender and crisp when fully 
r:pe, and with a rich, sweet, sprightly flavour. Ripens from the 
middle of July to the tenth of August. Tree moderately vigo- 
rous, bears abundantly, and forms a round head. 


Lone Stem or PENNSYLVANIA. 


Origin Berks county, Pa. Fruit rather below medium, glo- 
bular, inclining to oblong or oval. Stalk long and slender, 
curved, inserted in a large cavity. Calyx small and closed, set in 
a somewhat furrowed basin. Skin yellowish, very much shaded, 
and sometimes striped with red or dark crimson. Flesh tender, 
juicy, crisp, with a fine rich, sub-acid flavour, spicy and aroma- 
tic. An excellent dessert fruit of the highest flavour; core 
large and open. November to January. 


Mangum. 


THE APPLE. 87 


Manevum. 
Seago,—Maxfield. 


A first rate southern fruit. Specimens have been sent us 
from several friends. Tree thrifty and very productive. 

Fruit medium, oblate, slightly conic, angular. Skin yellow- 
ish,striped and mostly shaded with red, thickly sprinkled with 
whitish and bronze dots. Stem short and small, inserted in a 
broad cavity surrounded by russet. Calyx partially closed; 
basin slightly corrugated. Flesh yellow, very tender, juicy, 
mild, subacid, excellent, highiy prized in Georgia and the south. 
October, November.* Carter of Alabama may prove the same. 


McLetian. 


Martin. 

Origin, Woodstock, Connecticut. Tree thrifty, upright, very 
preductive annual bearer, and handsome. 

Fruit medium or above, roundish, slightly conic, very regular, 
and fair. Skin yellow, mostly striped, marbled, and splashed 
with red. Stalk short, inserted in a moderate cavity. Calyx 
small, nearly closed; basin moderate, slightly uneven. Flesh 
white, very tender, juicy, with a fine vinous flavour, almost sac- 
eharine. December to March. 


MELon, 
Norton’s Melon. Watermelon. 


Origin, East Bloomfield, N. Y. Tree of rather slow growth, 
a good bearer. 

Fruit medium or above, roundish, slightly oblate. Skin pale 
yellow, striped and shaded with deep red or crimson on the 
sunny side. Stalk rather short, inserted in a large cavity, some- 
what uneven, surrounded by thin russet. Calyx closed ; basin 
large, abrupt, open, slightly furrowed. Flesh white, tender, 
juicy, vith a very rich refreshing subacid flavour. October to 
March. 

Morner. 


Queen Anne. 

Origin, Bolton, Mass. Tree moderately vigorous and produc- 
tive. Fruit medium, oval, inclining to conic. Stem long and 
slender, inserted in a rather deep abrupt cavity. Calyx closed, 
set in a small corrugated basin. Skin almost covered with deep 
red, thickly sprinkled with minute dots. Flesh yellowish, juicy, 
crisp, tender, with a very rich aromatic flavour. Last of Octos 
ber to January. 


*The time of ripening of the southern fruits is given to suit their re 
epective localities. 


88 THE APPL. 


This admirable fruit is to our taste unsurpassed im flavour of 
any of its season, strikingly suggestive of the flavour and perfume 
of an excellent pear, with more of vinous life than the Vandevere 
(Newtown Spitzenburgh), and less acidity than the Esopus 
Spitzenburgh, and not inferior to either of them asa dessert fruit, 


Mother. 


Monmovrtu Prrrrn. 


A native of Monmouth County, New Jersey, of moderate up- 
right growth, and productive. Fruit large, oblate, a little in- 
clining to conic, obscurely five-angled, slightly flattened at base 
and crown. Skin pale yellow, with a beautiful warm cheek, and 
numerous russet dots. Stalk rather short, inserted in a large 
slightly russeted cavity. Calyx partially closed; basin deep, 
abrupt, and corrugated. Flesh juicy, with a fine brisk aromatic 
flavour. November to March. 


Newtown Pirriy. Coxe. Thomp. 


Green Newtown Pippin. American Newtown Pippin. 
Green Winter Pippin. Petersburgh Pippin. 


The Newtown Pippin stands at the head of all apples, and is, 
when in perfection, acknowledged to be unrivalled in ail the 


THE APPLE. 8% 


qualities which constitute a high flavoured dessert apple, to 
which it combines the quality of long keeping without the 
least shrivelling, retaining its high flavour to the last. It is 
very largely raised in New-York and New-Jersey for expor- 
tation, and commands the highest price in Covent Garden 
Market, London. ‘This variety is a native of Newtown, Long 
Island, and it requires a pretty strong, deep, warm soil, to 
attain its full perfection, and in the orchard it should be well 
manured every two or three years. For this reason, while it 
is planted by acres in orchards in New-York and the Middle 
States, it is rarely raised in a large quantities or with much 
success in New-England. On the Hudson, thousands of barrels 
of the fairest and richest Newtown pippins are constantly 
produced. The tree is of rather slender and slow growth, 
and even while young, is always remarkable for its rough bark, 
Fruit of medium size, roundish, a little irregular in its out- 
line, caused by two or three obscure ribs on the sides—and 
broadest at the base, next the stalk; about three inches in dia- 
meter, and two and a half deep. Skin dull green, becoming ° 
olive green when ripe, with a faint, dull brownish blush on one 
side, dotted with small gray specks, and with delicate russet 
rays around the stalk. Calyx quite small and closed, set in a 
narrow and shallow basin. Stalk half an inch long, rather 
slender, deeply sunk in a wide, funnel-chapel cavity. Flesh 
greenish-white, very juicy, crisp, with a fine aroma, and an ex- 
ceedingly high and delicious flavour. When the fruit is not 
grown on healthy trees, it is liable to be spotted with black spots. 
This is one of the finest keeping apples, and is in eating from 
December to May—but is in the finest perfection in March. 


Newtown Pippin, YEtLow. Coxe. Thomp. 


The Yellow Newtown Pippin strongly resembles the forego- 
ing, and it is difficult to say which is the superior fruit. The 
Yellow is handsomer, and has a higher perfume than the Green, 
and its flesh is rather firmer, and equally high flavoured; while 
the Green is more juicy, crisp, and tender. The Yellow New- 
town Pippin is rather flatter, measuring only about two inches 
deep, and it is always quite oblique—projecting more on one 
side ef the stalk than the other. When fully ripe, it is yellow, 
with a rather lively red cheek, and a smooth skin, few or none of 
the spots on the Green variety, but with the same russet marks 
at the stalk. It is also more highly fragrant before, and after, it 
is cut than the Green. ‘The flesh is firm, crisp, juicy, and with 
a very rich and high flavour. Both the Newtown pippins grow 
alike, and they are both excellent bearers. This variety is 
rather hardier and succeeds best in the Eastern States. Wo 
have kept the fruit until the 4th of July. 


90 THE APPLE. 


Newtown Pippin, Yellow. 


NorrtTuHern Spy. 3 


This beautiful new American fruit is one of the most deli- 
cious, fragrant, and sprightly of all late dessert apples. It ripens 
in January, keeps till June, and always commands the highest 
market price. The tree is of rapid, upright growth, and bears 
moderate crops. It originated on the farm of Oliver Chapin, of 
Bloomfield, near Rochester, N. Y. The trees require high 
culture and open heads to let in the sun, otherwise the fruit 1s 
wanting in flavour, and apt to be imperfect and knotty. 

Fruit large, conical-flattened. Skin thin, smooth, in the shade 
greenish or pale yellow, in the sun covered with light and dark 
stripes of purplish-red, marked with a few pale dots, and a thin 
white bloom. Stalk three-fourths of an inch long, rather slender, 
planted in a very wide, deep cavity, marked with russet. Calyx 
small, closed; basin narrow, abrupt, furrowed. Flesh white, 
finc-grained, tender, slightly sub-acid, with a peculiarly fresh and 
delicious flavour. 


ORTLEY. 


Ortley Pippin. White Bellflower. 
Ohio Favourite. | Woolman’s Long. 
White Detroit. | Willow Leaf Pippin. 
Greasy Pippin. | Hollow Cored Pippin. 
White Pippin. Ohio Favourite. 


Origin, orchard of Michael Ortley, South Jersey. 


— 


THE APPLE. 9} 


The Ortley is one of the most widely disseminated and popu: 
lar apples of the Western States. It grows pretty strongly with 
upright, slender, shoots, and bears abundantly, and its bearing 
shoots are inclined to break. 

Fruit medium to very large, ovate, or conic. Skin greenish yel- 
low, becoming fine yellow at maturity, sometimes with a sunny 
cheek. Stalk slender, of medium length, inserted in a deep, acute 
cavity, surrounded by russet. Calyx closed, set in an abrupt, 
somewhat corrugated basin. Flesh white, fine grained, tender, 
juicy, sub-acid, very pleasant. November to February. Highly 
esteemed at the West, but does not succeed so well at the 
North and East. 


PrearMAin, Hererorpsuire. Thompe 


Winter Pearmain. Ooze. 
Royal Pearmain. Lind. Rom. 
Pearmain Royal. Knoop. 
Old Pearmain.” 

Royale d’ Angleterre. 


This delicious old variety, generally known here as the English 
or Royal Pearmain, is one of the finest of all winter dessert fruits, 
and its mild and agreeable flavour renders it here, as abroad, 
an universal favourite, both as a dessert apple, and for couking. 

Fruit of medium size, oblong, and of a pretty regular Pear- 


Herefordshire Pearmain. 


main-shape. Skin stained, and mottled with soft, brownish red 


92 THE APPLE. 


on a dull, russety green ground, dotted with grayish specks 
The red thickly mottled near the eye, with yellowish russet 
spots. Stalk slender, half an inch long. Calyx with wide- 
spread, reflexed segments, and set in a shallow, narrow, slightly 
plaited basin. Flesh pale yellow, very mellow and tender, with 
a pleasant, aromatic flavour. A moderate bearer, but often pro- 
duces large crops on high soils, which are well adapted to this 
sort. November to February. A strong grower. 

The Winter Pearmain of most American orchards, is the Au- 
tumn Pearmain of this, and most English works. 


Prcr’s PLEASANT. 


Peck’s Pleasant. . 


A first rate fruit im all respects, belonging to the Newtown 
pippin class. It has long been cultivated in Rhode Island, 
where we think it originated, and in the northern part of Con- 
necticut, but as yet is little known out of that district of coun- 
try, but deserves extensive dissemination. It considerably re- 
sembles the Yellow Newtown pippin, though a larger fruit with 
more tender flesh, and is scarcely inferior to it in flavour. 

Fruit above medium size, roundish, a little angular, and 
slightly flattened, with an indistinct furrow on one side. Skin 
smooth, and when first gathered, green, with a little dark red; 
but when ripe, a beautiful clear yellow, with bright blush on the 


_ 


= 


THE APPLE. 93 


sunny side and near the stalk, marked ‘with scattered gray dots, 
The stalk is peculiarly fleshy and flattened, short, and sunk in 
a wide, rather wavy cavity. Calyx woolly, sunk in a narrow, 
abruptly, and pretty deeply sunk basin. Flesh yellowish, fine 
grained, juicy, crisp and tender, with a delicious, high aromatic 
flavour. ‘The tree is only a moderate grower, but bears regu- 
larly and well, and the fruit commands a high price in the mar- 
ket. Mr.8. Lyman, who raises this fruit in great perfection, in- 
forms us that with him the apples on the lower branches of old 
trees are flat, while those on the upper branches are nearly 
conical, November to March. 


PRIMATE. 
Rough and Ready. 


Origin unknown. Tree a strong and stocky grower, and 
forms a beautiful head—very productive. Fruit medium, conic 
or oblate, angular. Skin greenish white, with a crimson blush on 
the exposed side. Stem of medium length, inserted in a rather 
large irregular cavity. Calyx closed in an abrupt, open, some- 
what corrugated basin. Flesh white, very tender, sprightly 


Primate. 


refreshing, mild sub-acid. An excellent dessert apple, ripening 
. the last of August, and continuing in use till October. 


94 ‘THE APPLE. 


Pomme vz Netcr. Thomp. Lind. 


Fameuse. Forsyth. 
Sanguineus. 
Snowy Chimney. 


A very celebrated Canada fruit (probably an old French fruit), 
which has its name from the snow-white colour of its flesh, or, 
as some say, from the village from whence it was first taken to 
England. It is an excellent, productive, autumn apple, and is 
especially valuable in northern latitudes. , 

Fruit of medium size, roundish, somewhat flattened; skin 
with a ground of pale greenish yellow, mixed with faint streaks 
of pale red on the shady side, but marked with blotches and short 
stripes of darker red, and becoming a fine deep zed in the sun; 
stalk quite slender, half an inch long, planted on a narrow funnel- 
shaped cavity; calyx small, and set in a shallow, rather narrow 
basin ; flesh remarkably white, very tender, juicy, and good, with 
a slight perfume. Ripe in October and November. A regular 
bearer, and a handsome dessert fruit. 


Progress. 
ProcreEss, 
“Esquire Miller’s Best Sort.” 


A native of Middlefield, Conn. Tree a moderate grower, and 
forms a handsome head, bears early and very productive. The 


HE APPLE. 95 


orginal tree stands on the land of Enoch Coe, formerly Isaac 
Miller, Esq., and for some time was called “ Esquire Miller’s best 
sort.” 

Size above medium, rather globular, inclining to conic, 
sometimes oblate, somewhat angular. -Stem short, inserted in a 
round cavity, surrounded by russet. Calyx large, partially closed, 
set in a shallow, open basin. Skin smooth, yellow, with a sunny 
cheek, sometimes with a few scattered grey dots. Flesh solid, 
tender, crisp, juicy, with a very refreshing, vinous flavour. Ripe 
October till April. 


Porter. Man. Thomp. 


Porter. 


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

Fruit rather large, regular, oblong, narrowing to the eye. 
Skin clear, glossy, bright yellow, and when exposed, with a dull 


96 THE APPLE. ~ 


blush next the sun. Calyx set in a narrow and deep basin. 
Stalk rather slender, not three fourths of an inch long. Flesh 
fine grained, and abounding with juice of a sprightly agreeable 


flavour. Ripens in September, and deserves general cultivation, _ 
) f ~ - ih, e¢ 
Pryor’s Rep. il fo 
Pitzer Hill. Sh at Pr ad > 


Big Hill. a ’ * 

Origin unknown. Tree upright, not very vigoro , nor an + 
early bearer, requires a deep rich soil, and a warm season ora 
southern climate, for the full development of its excellence. we 

Fruit medium, somewhat globular, oblate, obliquely depress- 
ed. Skin greenish yellow, shaded with red, striped with dark ; 
crimson, and thickly sprinkled with greenish grey dots, anc ct 
some seasons much covered with russet. Stalk short and thick, 
inserted in a small acute cavity, surrounded by traces of russet, 
which sometimes considerably overspread the fruit. Calyxfirmly ~~ 
closed, set ina small basin. Flesh yellowish, tender, juicy, with 
very rich, pleasant sub-acid flavour. January to March. 


Rambo. 


Ramso. Coxe. Thomp. 
Romanite, ) 
Seek-no-further, of New Jersey. 
Bread and Cheese Apple, f 
The Rambo is one of the most popular autumn fruits ‘to be 
found in the Philadelphia markets. It is a highly valuable 
apple for the table or kitchen, and the tree thrives well on light 


4 “THE APPLE. 97 

sandy soils, being a native of the banks of the Delaware. It is 
also vary, popular at the West. 

it of medium size, flat. Skin smooth, yellowish white in 

“the shade, ‘streaked and marbled with pale yellow and red in the 

and speckled with large rough dots. Stalk long, rather 

*y ‘slender, curved to one side, and deeply planted in a smooth, fun- 

. . nel-like cavity. Calyx closed, set in a broad basin, which is 

‘ slightly. aited around it. Flesh greenish white, very tender, 

~ with: anch, sprightly, sub-acid flavour. October to December. 


7 “ing *. 


Rep Rosset. 


Origin, farm of Mr. Sanborn, Hampton Falls, N. H. Tree 
on, very vigorous and productive. 
Fruit large, roundish, conic. Skin yellow, shaded with dull red 
and deep carmine in the sun, and thickly covered with grey dots, 
ith a slight appearance of rough russet on most of the surface. 
"Stalk rather short and thick, inserted in a medium cavity, sur- 
rounded with thin russet. Calyx nearly closed; segments long, 
recurved,in a narrow, uneven basin. Flesh yellow, solid, crisp, 
tender, with an excellent, rich, sub-acid flavour, somewhat resem- 
bling Baldwin. January to April. 


Red Canada. 


Rep CanapDa, 


Old Nonsuch, of Maga. 
Richfield Nonsuch. 
Steels Red Winter, of Mich. 


An old fruit, formerly much grown in Connecticut and Massa- 


98 THE APPLE. 


chusetts, but is not now much planted on account of its smiail size 
and poor fruit; succeeds well in western New York, Chio, and 
Michigan. Tree thrifty, but of slender growth ; very productive. 
Fruit medium, oblate, inclining to conic, slightly angular. Skin 
yellow, mostly shaded with deep red or crimson; somewhat 
striped or splashed on the sunny side, and thickly sprinkled with 
grey, and sometimes greenish dots. Stalk short, inserted in a 
broad, deep cavity. Calyx closed, segments long, in a small, 
narrow, somewhat irregular basin. Flesh white, tender, crisp, 
al ounding with a brisk, refreshing juice, and retaining its fine, 
delicate flavour to the last. January to May. 


Red Astrachan. 


Rep Asrracnan. Thomp. Lind. 


A fruit of extraordinary beauty, first imported into England 
with the White Astrachan, from Sweden, in 1816. It bears 
abundantly with us, and its singular richness of colour is height- 
ened by an exquisite bloom on the surface of the fruit, like that 
of a plum. It is one of the handsomest dessert fruits, and its 
quality is good, but if not taken from the tree as soon as ripe 
it is hable to become mealy. Ripens from the last of July to 
the middle of August. 

Fruit pretty large, rather above the middle size, and very 
smooth and fair, roundish, a little narrowed towards the eye. 
Skin almost entirely covered with deep crimson, with sometimes 
a little greenish yellow in the shade, and occasionally a little 
-usset near the stalk, and covered with a pale white bloom. 


THE APPLE. 99 


Stalk rather short and deeply inserted. Calyx set in a slight 
basin, which is sometimes a little irregular. Flesh quite white, 
erisp, moderately juicy, with an agreeable, rich, acid flavour. 

. Raw e’s JANNET. 


. 


Raule’s Jannetting. Winter Jannetting. 
~ Rock Remain. Jennett. 
Rock Rimmon. Neverfail. 
Yellow Janett. Indiana Jannetting. 


Origin, Virginia, on the farm of Caleb Ranles. Tree vigorous, 
spreading; it puts forth its leaves, and blossoms much later than 
other varieties in the spring, and consequently avoids injury by 
late frost ; it is, therefore, particularly valuable for the south and 
southwest, where it is much cultivated. 

Fruit rather large, oblate, considerably depressed, conic, an- 
gular. Skin yellowish, shaded with red and striped with crim- 
son. Stalk short and thick, inserted in a broad open cavity. 
Calyx partially open, set ina rather shallow basin. Flesh whitish 
yellow, tender, juicy, with a very pleasant vinous flavour. 
February to June. So far has not succeeded well at the north. 


Reinerre Brancue D’Espacne. Thomp. Nois. 
White Spanish Reinette. Pom. Mag. Lind. 
D’Espagne. 

Fall Pippin. ite 
Large Fall Pippin. g 
Cobbett’s Fall Pippin. } 9474"s- 

A very celebrated old Spanish variety. Fruit very large, 
roundish-oblong, somewhat angular, with broad ribs on its sides, 
terminating in an uneven crown, where it is nearly as broad as 
at the base. Calyx large, open, very deeply sunk in a broad- 
angled, oblique, irregular basin. Stalk half an inch long, set in 
a rather small, even cavity. Skin smooth, yellowish-green on 
the shaded side, orange, tinged with brownish-red next the sun, 
and sprinkled with blackish dots. Flesh yellowish-white, crisp, 
tender, with a sugary juice. The tree has the same wood, 
foliage, and vigorous habit, as our Fall Pippin, and the fruit 
keeps a month longer. This is quite distinct from Fall Pippin, 


Reinetre, Canapa. Thomp. Nois. 


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


Reinette du Canada Blanche. p Rete 
Reinette Grosse du Canada. calla 


Reinette du Canada a Cortes. 
De Bretagne. 

Portugal. 

Januarea. 

Wahr Reinette. 


It is easy to see that the Canada Reinette is a popular and 


L.of C. 


100 THE APPLE. 


highiy esteemed variety in Europe, by the great number of syno- 
nyms under which it is known. It is doubtful, notwithstanding 
its name, whether it is truly of Canadian origin, as Merlet, a 
French writer, describes the same fruit in the 17th century; 
and some authors think it was first brought to this continent 
from Normandy, and carried back under its newname. At any 
rate, it is a very large and handsome fruit, a good bearer, and of 
excellent quality in all respects. It is yet little known in the 
United States, but deserves extensive orchard culture. 

Fruit of the largest size, conical, flattened; rather irregular, 
with projecting ribs; broad at the base, narrowing towards the 
eye, four inches in diameter, and three deep. Skin greenish- 
yellow, slightly washed with brown on the sunny side, sprinkled 
with dots and russet patches. Stalk short, inserted in a wide 
hollow. Calyx short and large, set in a rather deep, irregular 
basin. Flesh nearly white, rather firm, juicy, with a rich, lively, 
sub-acid flavour. Ripe in December, and, if picked early in 
autumn, it will keep till April. 


Rhode Island Greening. 


Ruope Istanp Grerenine. Coxe. Thomp. Man. 
Burlington Greening. Jersey Greening? Come. 


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


THE “APPLE. 101 


zountry, and on a great variety of soils, and is, perhaps, more 
generally esteemed than any other early winter fruit. In the 
Eastern States where the Newtown pippin does not attain full 
perfection, this apple takes its place—and in England, it is fre- 
quently sold for that fruit, which, however, it does not equal. 
|The Green Newtown Pippin described by Lindley is this fruit.] 
Fruit large, roundish, a little flattened, pretty regular, but 
often obscurely ribbed. Skin oily smooth, dark green, becom- 
ing pale green when ripe, when it sometimes shows a dull blush 
near the stalk, Calyx small, woolly, closed, in a slightly sunk 
scarcely plaited basin. Stalk three-fourths of an inch long 
curved, thickest at the bottom, Flesh yellow, fine grained, ten- 
der, crisp, with an abundance of rich, slightly aromatic, lively, 
acid juice. The tree grows very strongly, and resembles 
the Fall pippin in its wood and leaves, and bears most abundant 
crops. ‘The fruit is as excellent for cooking as for the dessert 
November to February—or, in the North, to March. In some 
localities at the West does not succeed, in ‘others very good. 


Richard's Graft. 


RICHARD’S GRAFT. 
Derrick’s Graft. Red i Sef vena 
Strawberry. 
A very excellent fall apple walt than. of ction, On- 
gin, uncertain, supposed to be Ulster County, N. Y. An old 
fruit, but little known—lately introduced by E. G@ Studley, 


102 THE APPLE. 


Claverack, Columbia, County, N. Y.—a free upright grower, a 
good bearer, and one of the best dessert apples of its season. 

Size rather above medium, oblate. Stem nearlly an inch 
long. Cavity deep and broad. Calyx closed, segments re- . 
curved, basin deep. Colour yellow, mostly striped with red. 
Flesh fine-grained, tender, juicy, pleasant, with a refreshing vi 
nous flavour. September and October. 


RICHMOND. 


Origin, farm of D. C. Richmond, Sandusky, Ohio.—Tree a free 
grower, and a profuse bearer. Fruit large, oblate, slightly angular. 
Skin light yellow, striped, splashed, and marbled with crimson, 
and thickly sprinkled with light brown dots. Stem short, in- 
serted in a broad deep cavity slightly russeted. Calyx open, set 
in a large furrowed basin. Flesh white, tender, juicy, vinous, 
sweet, and rich. October to February. 


Rome Beauty. 


Rome Beauty. 
Gillett’s Seedling. 


Origin, Southern Ohio. Tree a moderate grower, succeeds 
well at the South-west. 


THE APPLES. 108 


Fruit large, roundish, approaching conic. Skin yellow, shaded 
- and striped with bright red, and sprinkled with light dots. Stem 
an inch long, inserted in a large, deep cavity, surrounded by 
greenish russet. Calyx partially closed, set in a narrow, deep 
basin. Flesh yellowish, tender, juicy, sprightly sub-acid. Core 
rather large. October to December. 


Roman Stem. Coxe. 


The Roman Stem is not generally known out of New-Jersey. 
It originated at Burlington, in that State, and is much esteemed 
in that neighbourhood. In flavour, it belongs to the class of 
sprightly, pleasant apples, and somewhat resembles the Yellow 
Belle Fleur. Tree very productive. 

Fruit scarcely of medium size, roundish-oblong—or often 
ovate. Skin whitish-yellow, with a faint brownish blush, 
sprinkled with patches of small black dots, and, when ripe, 
having a few reddish specks, unless the fruit is very fair. Stalk 
three-fourths of an inch long, inserted in a shallow cavity under 
a fleshy protuberance, which the farmers have likened to a 
Roman nose, whence the name. Calyx set in a rather narrow 
basin, with a few plaits. Core hollow. Flesh tender, juicy 
with a rich, pleasant, musky flavour. November to March. 


Russet, AMERICAN GOLDEN. 


Golden Russet. Man, Ken. 
Sheep Nose. 

Bullock’s Pippin. 
Little Pearmain. 


; Coxe. 


The American Golden Russet is one of the most delicious and 
tender apples, its flesh resembling more in texture that of a but- 
tery pear, than that of an ordinary apple. It is widely cultivated 
at the West, and in New-England as the Golden Russet, and 
though neither handsome nor large, is still an universal favour- 
ite from its great productiveness and admirable flavour. The 
uncouth name of Coxe, Sheep-nose, is nearly obsolete, except in 
New-Jersey, and we therefore adopt the present one, to which it 
is well entitled. The tree is thrifty, with upright drab coloured 
shoots. 

Fruit below medium size, roundish-ovate. Skin dull yellow, 
sprinkled with a very thin russet. Stalk rather long and slen- 
der. Calyx closed, and set in a rather narrow basin. Flesh 
yellowish, very tender, (almost melting,) juicy, with a mild, rich, 
spicy flavour. October to January. 

The EneiisH GoLpEN Russzr is a sub-acid sort, much inferi>ur 
to the above. 


104 THE APPLES. 
: 
Rosser, Boston or Roxsury. Man. Thomp. 
Roxbury Russet. Ken. Putnam Russet. 


This Russet, a native of Massachusetts, is one of the most 
popular market fruits in the country, as it is excellent, a prodi 


Boston Russet. 


gious bearer, and keeps till late in the spring, It is in every 
way highly deserving extensive cultivation. 
Fruit of medium size, often larger roundish, a little flattened, 
and slightly angular. Skin at first dull green, covered with , 
brownish-yellow russet when ripe, with, rarely, a faint blush on ‘ 
one side. Stalk nearly three-fourths of an inch long, rather 
slender, not deeply inserted. Calyx closed, set in a round basin, 
of moderate depth. Flesh greenish-white, moderately juicy, 
with a rather rich, sub-acid flavour. Ripens in January, an4 
may be brought to market in June. 
There are several native varieties of Russet or “Leather 
Coats,” of larger size than the foregoing, but they are much infe 
riour, being apt to shrivel and become tasteless. Does not suc 
ceed well in all localities at the West. 


SMOKEHOUSE. 


Millereek Vandevere. 
English Vandevere. 


Origin, Lancaster Co., Pa., near Millcreek, grew on the farm 


THE APPLES. 106 


of a wealthy Quaker named Gibbons, near his smokchouse, 
hence its name. An old variety and popu.ar in Pennsylvania. It 
somewhat resembles the old Pennsylvania Vandevere, and is 
supposed to be a seedling of it. 

Tree moderately vigorous, with a spreading head, a good 
bearer, 

Fruit rather above medium, oblate, skin yellow, shaded and 
splashed with crimson, and thinly sprinkled with large grey 
and brown dots. Stalk rather long, curved, inserted in a broad 
cavity. Calyx closed, set in a wide basin, of moderate depth, 
slightly corrugated. Flesh yellowish, somewhat firm, juicy, crisp, 
rather rich, sub-acid. September to February. Unsurpassed 
for culinary uses. 


Esopus Spitzenburgh. 


SpirzenpurcH, Esopus. Coxe. 


/®sopus Spitzenberg. Thomp. Lind. 
/Hsopus Spitzenburg. Ken, 
True Spitzenburgh. 
The Esopus Spitzenburgh is a handsome, truly delicious apple, 
and is generally considered, by all good judges, equal to the 
: 5* 


106 THE APPLE. 


Newtown Pippin, and unsurpassed as a dessert fruit, by any 
other variety. It originated at Esopus, a famous apple district, 
originally settled by the Low Dutch, on the Hudson, where it is 
still raised in its highest perfection. But throughout the whole 
of New York, it is considered the first of apples, and its beauty 
and productiveness render it highly profitable for orchard cul- 
ture. The fruit of this variety brought from Western New- 
York, seems deficient in flavour, which is, perhaps, owing to 
the excessive richness of the soil there. The tree has rather 
slender shoots, and when in bearing, has long and hanging 
limbs. 

Fruit large, oblong, tapering roundly to the eye. Skin 
smooth, nearly covered with rich, lively red, dotted with distinct 
yellowish russet dots. On the shaded side isa yellowish ground 
with streaks and broken stripes of red. Stalk rather long,— 
three-fourths of an inch—and slender, projecting beyond the 
base, and inserted in a wide cavity. -Calyx small, and closed, 
set in a shallow basin, which is slightly furrowed. Flesh yellow, 
rather firm, crisp, juicy, with a delicious rich, brisk flavour. 
Seeds in a hollow core. December to February. 


Sommer Rosz. Thomp. Coxe. 
Woolman’s Harvest. 


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

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


Sweetine, Lapiss’. 


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

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

Fruit large, roundish-ovate, narrowing pretty rapidly to the 
eye. Skin very smooth, nearly covered with red in the sun, but 
pale yellowish-green in the shade, with broken stripes of pale 
red. The red is sprinkled with well marked, yellowish-gray 
dots, and covered, when first gathered, with a thin white bloom. 
There is also generally a faint marbling of cloudy white over 


ae 


v 


THE APPLE. 107 


the red, on the shady side of the fruit, and rays of the same 
around the stalk. Calyx quite small, set in a narrow, shallow, 


Ladies’ Sweeting. 


plaited basin. Stalk half an inch long, in a shallow cavity, 
Flesh, greenish-white, exceedingly tender, juicy and crisp, with 
a delicious, sprightly, agreeably perfumed flavour. Keeps with- 
out shrivelling, or losing its flavour, till May. 


Swaar. Coxe. Floy. Thomp. 


This is a truly noble American fruit, produced by the Dutch 
settlers on the Hudson, near Esopus, and so termed, from its 
unusual weight, this word, in the low Dutch, meaning heavy. 
It requires a deep, rich, sandy loam, to bring it to perfection, 
and, in its native soils, we have seen it twelve inches in circuin- 
ference, and of a deep golden yellow colour. It is one of the 
finest flavoured apples in America, and deserves extensive cul- 
tivation, in all favourable positions, though it does not succced 
well in damp or cold soils. 

Fruit large, regularly formed, roundish. Skin greenish-yel- 
low when first gathered, but when entirely ripe, of a fine, dead 
gold colour, dotted with numerous distinct brown specks, and 
sometimes faintly marbled with gray russet on the side, and 
round the stalk. Stalk slender, three fourths of an inch Jong, 


* 
108 THE APPLE. 


inserted in a very round cavity. [Sometimes this cavity is par- 
tially closed.] Calyx small, greenish, set in a shallow basin— 


scarcely plaited. Flesh yellowish, fine grained, tender, with an 
exceedingly rich, aromatic flavour, and a spicy smell. Core 
small. The trees bear fair crops, and the fruit is in season from 
December to March. - . 


VANDERVERE OF New York. 


Newtown Spitzenburgh. Ox Eye. 
Joe Berry. 


We have retained the name, under which we have long 
known our very favourite apple, although we are persuaded it 
does not belong to it. It appears to be clearly proved that it 
did not originate in Delaware, but-that it had its origin in New- . 
town, Long Island, and was described by Coxe, by the name of 
Newtown Spitzenburgh ; but it has so long borne the name of 
Vandevere, that we think it not practicable to restore its true 
name, and therefore propose to call it Vandevere of New York. 

Tree moderate, vigorous and productive, in rich, light soil, of 
most excellent fruit, which is suited to more tastes than any 
other apple of its season. 
~ Fruit medium, oblate, slightiy conic. Skin fine yellow, washed 


x 


THE APPLE. ; 109 


_. with light red, striped and splashed with deeper red, and richly 
: shaded with carmine on the sunny side, covered with a light 


Vandevere of New York. 


bloom, and sprinkled with peculiar grey specks. Stalk short, in- 
serted in a wide cavity. Calyx small, closed, set in a regular 
basin of moderate depth. Flesh yellow, crisp, tender, with 4 
rich, sprightly, vinous flavour, scarcely sub-acid. October to 
February. 


Wagener Apple. 


110 : THE APPLE. 


W AGENER. 


Origin, Penn Yan, Yates Co., N. Y. Tree, thrifty, upright ; 
requires thinning to produce good flavoured fruit; when grown 
in the shade, is wanting in flavour. 

Fruit medium, or above, irregularly oblate, angular. Skin 
white, mostly shaded with crimson, obscurely striped, and 
sprinkled with light dots. Stalk nearly an inch long, rathe1 
slender, inserted in a large, broad, irregular cavity. Calyx small 
and closed, set in a rather abrupt somewhat corrugated basin, 
Flesh yellowish, very tender, juicy, with an excellent brisk 
vinous flavour. A very delicate apple. Ripe November to Fe- 
bruary. 


WESTFIELD SEEK-NO-FURTHER. 


Connecticut Seek-no-further. 
Seek-no-further. 


The Westfield Seek-no-further is the Seek-no-further of Con- 
necticut, and is an old and highly esteemed variety of that dis 
trict. It has a pearmain flavour. 

Fruit large, pretty regularly round. Skin pale, or dull red 
over a pale clouded green ground—the red sprinkled with ob- 
scure russety yellow dots. Stalk very slender, three-fourths of an 
inch long, inserted in an even cavity. Calyx closed, or with a 
few reflexed segments, and set in an even basin of moderate 
depth. Flesh white, fine grained, tender, with a rich, pearmain 
flavour. A first rate fruit. October to February. 


Wuirt WInterR PEARMAIN. 


Origin unknown, by some thought to be an old eastern variety, 
highly esteemed at the west, for all purposes. Specimens sent us 
by Henry Avery, and others, were of the best quality. Tree 
spreading, hardy, and thrifty, a regular and good bearer. 

Fruit medium, or above, oblong, conic, somewhat oblique. 
Stalk short, mserted in a deep round cavity. Calyx nearly 
closed, segments long, basin uneven, surrounded by five pro- 
minences, which are continued in obscure angles along its 
sides. Skin pale yellow, with a slight blush or warm cheek, 
thickly sprinkled with minute brown dots. Flesh yellowish, 
tender, crisp, juicy, with a very pleasant subacid flavour. Ja- 
nuary to April. 

Winter Harvey in many respects is similar to the above, and 
nay prove 60. 


Se 


ta 


& 


» 


a 
rer 


THE APPLE. 111 


White Winter Pearmain. 


Wiu1am’s Favourite. Man. Ken. 
. William’s Early. William’s Red. 

A large and handsome dessert apple, worthy of a place m 
every garden. It originated at Roxbury, near Boston, bears 
abundantly, and ripens from the last of July to the first of 
September. An excellent market variety. 

Fruit of medium size, oblong, and a little one-sided. Stalk 
an inch long, slender, slightly sunk. Calyx closed, in a narrow 
angular basin. Skin very smooth, of a light red ground, but 
nearly covered with a fine dark red, Flesh yellowish-white, and 
of avery mild and agreeable flavour. Requires a strong rich soil 


WintTeER Pippin or GENEVA. 


An apple bearing the above local name, was found growing in 
the garden of Mrs. Crittendon, and is deserving of notice. The 
appearance of the tree and fruit is strikingly like that of the 
Fall pippin, but is a very late keeper, continuing in perfection 
until May. 

Fruit large, oblate, slightly angular. Skin fine yellow with a 
crimson cheek, sparsely covered with grey dots. Stalk short 
and small, inserted in a narrow cavity. . Calyx open, segments 
Jong, basin open. Flesh yellow, tender, juicy, vinous, excel- 
lent. June to May. 


2 a eo 


112 THE APPLE. 


Wiyesap. Coxe. 
Wine Sop? TZhomp. Potpie Apple. : 

This is not only a good apple for the table, but it is also one 
of the very finest cider fruits, and its fruitfulness renders it a 
great favourite with orchardists. The tree grows rather irregu- 
larly, and does not form a handsome head, but it bears early, 
and the apples have the good quality of hanging late upon the rs 
trees, without mjury, while the tree thrives well on sandy, light % 
soils. Valuable at the west. ; a 

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


; 


Wood's Sweet. 
Woon’s Sweet. 


Hyde’s Sweet. 


Specimens of this handsome fruit were sent us by J. M 
Ketchem, of Brandon, Vt., who says it originated with David 
Wood of Sudbury, of that state, and is there considered the best 
fall sweet apple in cultivation; growth nearly equal to Baldwin, 
as large and as fair as R. I. Greening, and productive. 

Fruit large, irregularly oblate. Skin whitish, yellow, waxen, 
or oily, shaded and striped with fine rich red. Stalk rather 
short, inserted in a broad deep furrowed cavity. Calyx small, 
closed, set in a rather deep open basin. Flesh white, tender, 


ee ee ee 


a 


THE APPLE. 118 


juicy, almost melting with a delightful rich saccharine flavour, 
September, November. 


CLASS II. 


Comprises those that are generally of “very good” quality, 
many of which however are new and untested,-and may on fur- 
ther trial rank as “ best,” while others may not prove worthy of 
this class. - 


Axssottr’s SWEET. 


From N. Hampshire. Rather above medium size, conic. Skin 
yellow, covered with red stripes and blotches, and many white 
dots. Flesh white, tender, juicy, and pleasant. Ripe December 
to March. 


ADAMS. 


Originated with James Adams, Union Co., Pa., large, round- 
ish, oblate, faintly mottled, and stripe’ with red on a greenish 
yellow ground. Stem rather short and thick, cavity broad, acute. 
Calyx rather large, segments closed, basin wide, moderately deep 
plaited. Flesh greenish white, of fine texture, rather juicy, flavour 
pleasant. January to April. (Ad. Int. Rep.) 


AGNES’s. 


Origin, Lancaster Co., Pa., specimens received of Jonathan 
Baldwin, Downingtown, Pa. Fruit rather below medium, ob- 
late, somewhat oblique. Skin yellowish, striped and shaded with 
red, and sprinkled with light brown dots. Stem short and small, 
inserted in a large cavity. Calyx closed, in a medium basin. 
Flesh tender, with a spicy, pleasant, sub-acid flavour. Septem- 
ber, October. 


AILEsS. 


A native of Chester Co., Pa., of vigorous growth, and produc- 
tive. Fruit large, oblate, skin yellowish, shaded and striped with 
red. Stem short, cavity narrow. Calyx in a round moderate 
basin. Flesh yellow, fine, crisp, juicy, with a rich vinous flavour, 
highly esteemed for cooking, not in eating till spring, and will 
keep till mid-summer. _ 


ALLUM. 
Hallum. Rockingham Red. 


Much grown in northern N. Carolina, valuable chiefly for 
its keeping properties. Fruit medium, oblate, irregular. Skin 
deep red. Flesh whitish, crisp, tender, juicy, with a brisk acid 
favour. January to April. 


.114 THE APPLE 


AnGLo-AMERICAN. 


Raised by W. H. Read, Canada West. Tree vigorous and 
productive, Fruit medium, roundish, conic, slightly angular, 
Skin yellowish, marbled, striped and splashed with bright red. 
Stalk short, rather slender, inserted in a cavity of moderate depth. 
Calyx large and open in a moderate basin. Flesh white, tender, 
juicy, sweet, slightly aromatic, excellent. August, September. 


ARoMATIC CAROLENA. 


Origin, Pomaria, 8. Carolina. Fruit large, oblate, conic, ob- 
lique, pale red, slightly streaked, with a heavy bloom. Flesh ex- 
ceedingly tender and melting, flavour highly aromatic and 
excellent, season last of June and all of July. An abundant 
bearers. (W. Summer in Hort.) 


ASHLAND. 


Origiu, unknown. Tree upright, moderate grower, a good and 
annual bearer, receive. from Robt. Buchanan of Cincinnati. 
Fruit medium, approachins conic, truncate, angular. Skin yellow- 
ish, striped and shaded with carmine, and considerably sprinkled 
with Jarge light dots. Stem small and short, inserted in a large 
open cavity surrounded by greenish russet. Calyx open, set in 
a rgund abrupt basin. Flesh yellow, tender, juicy, with a very 
pleasant, mild, sub-acid flavour. January and February. 


ASHMORE. 
Red Ashmore. Fall Wine? 


Fruit large, oblate, inclining to conic. Skin whitish, oily, 
shaded and washed with crimson, and sprinkled with light dots 
beneath the skin. Stem very short, cavity broad and very deep, 
russeted. Calyx partially closed, set in a deep open basin. 
Flesh white, tender, juicy, with a very pleasant vinous flavour, 
somewhat aromatic. October, November. 


Aunt Hannau. 


Origin, Essex Co., Mass. Tree of slow growth. Fruit medium, 
oblate, nearly globular. Skin golden yellowish, sprinkled with 
russet. Stem short, inserted in a cavity surrounded by russet. 
Calyx closed, basin very shallow. Flesh yellow, fine grained, with 
a rich peculiar flavour, slightly musky. December to February. 


Autumn Prarmaty. Thomp. 


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


A slow growing tree, but attains a large size. Fruit of me- 


THE APPLE. hs 


dium size, oblong, narrowing gradually towards the eye. Skin 
brownish yellow, mixed with green on the shaded side, but next 
the sun reddish, blended with yellow, streaked with deeper red, 
and sprinkled with numerous small brown specks. Stalk short, 
obliquely planted under a fleshy lip. Calyx set in a broad shal- 
low basin, which is sometimes scarcely at all sunk, and obscure 
ly plaited. Flesh pale yellow, crisp, firm, a little dry, but rich 
and high flavoured. Branches slender. This most excellent 
old dessert fruit is the “Winter Pearmain” of most old Ameti- 
can orchards, and is a great favourite with many amateurs. 
October and November, and keeps till March. 


Autumn Pippin. 


From Vermont.—Origin unknown. ‘Tree vigorous, a regu- 
lar bearer. Fruit above medium, oblong, conic. Skin yellow, 
with a slight bronzed cheek sparsely covered with green dots. 
Stem very short, cavity deep. Calyx closed, in a deep narrow 
basin. Flesh whitish, juicy, tender, pleasant, subacid. Novem- 
ber and January. 


AMERICAN Beauty. 
Sterling Beauty. 


Origin Sterling, Mass., received from O. V. Hills. Tree vi- 
gorous and productive. Fruit above medium, globular, some- 
what elongated. Colour chiefly deep red, thickly dotted with 
light grey. Stalk medium, inserted in a rather deep round ca 
vity. Calyx closed, basin broad and shallow. Flesh white, 
erisp, and juicy, with a sweet, rich, vinous flavour. December 
to April. 


AUTUMNAL SwAAR. 


Grown at the West. Fruit large, roundish, conic. Skin yel- 
low, sprinkled with star-shaped dots. Stalk rather short, cavi- 
ty broad, deep, slightly russeted. Calyx small and closed, basin 
deep, abrupt, and corrugated. Flesh yellow, juicy, tender, with 
a pleasant, rich, mild, subacid flavour. September. 


AvutuMNAL SwEETr Swaar. 


Sweet Swaar. Sweet Golden Pippin. 


Fruit large, oblate, sometimes very slightly ribbed. Skin 
rich yellow. Stalk an inch or more long, variable; cavity and 
basin wide and slightly ribbed. Flesh tender, yellowish, not 
juicy, with a very sweet, spicy, agreeable flavour. Mid. autumn, 


116 THE APPLE. 


Growth vigorous, shoots diverging, tree spreading. One of the 
finest autumn sweet apples. (J. J. T.) 


AVERILL. 
Wolf’s Den. 


Origin Pomfret, Conn. Tree vigorous, productive. 

Fruit rather large, irregularly conic, angular. Skin greenish, 
yellow striped, and shaded with red. Stem short and stout, 
inserted in a narrow cavity. Calyx closed, set in a very shallow, 
slightly furrowed basin. Flesh whitish, tender, juicy, with a plea 
sant sub-acid flavour. February to June. 


BatcHELLor. 
King. 


A native of western North Carolina; a vigorous grower, 
Fruit very large, oblate, conic, angular. Skin lemon yellow, 
mostly shaded with red, sometimes obscurely striped, and sprin- 
kled with light dots. Stalk very short, inserted in a large cavity, 
surrounded by a little russet. Calyx open, basin broad, deep, 
and furrowed. Flesh white, very tender, fine grained, -quite 
juicy, with a rich, sub-acid flavour. October, November. 


Bakr. 


From Charles Kessler, Berks Co., Pa. Size below medium, 
roundish, oblong. Skin mottled with red, and striped with dark 
crimson, on a greenish-yellow ground, with numerous grey dots. 
Stem long, inserted in a wide, deep cavity. Calyx closed, set in a 
moderately wide, shallow, plaited basin. Flesh tender, fine texture, 
flavour pleasant, quality “very good.” April. (Ad. Int. Rep.) 


Battey’s Spice. 


The original tree is growing in the nursery of John W. 
Bailey, Plattsburgh, N. Y. Moderately vigorous and _pro- 
ductive. 

Fruit medium, roundish, ovate, conic. Skin light yellow, some- 
times with a faint blush. Stem large, inserted in a rather deep 
cavity. Calyx closed, basin moderate. Flesh fine grained, tender, 
gneys spicy, rich, sub-acid. Middle of September to middle of 

ctober. 


Battey’s Sweet. 


Edgerly’s Sweet. Howard's Sweet. 
Paterson’s Sweet. 


From Perry, Wyoming Co., N. Y., probably an old variety 
from the East, growth vigorous, productive, much prized by 
many. 


THE APPLE. a Lal 


Fruit large, conic, approaching oblong. £kin yellowish, mostly 
shaded and obscurely striped with red, and thickly sprinkled 
with minute dots. Stem short and rather small, inserted in a nar- 
row cavity. Calyx small, closed, set ina narrow, irregular basin. 
Flesh tender, not very juicy, almost melting, with a honied, sweet 
flavour. November to March. 


Bai.ey’s GoLpEN. 


Origin, Kennebec Co., Maine. Tree productive. Fruit large, 
oblong, flattened at base and crown. Skin yellowish, slightly 
russeted, with a warm cheek. Stem short, surrounded by rus- 
set ina broad deep cavity. Calyx arge and open, basin shal- 
low. Flesh white, with a pleasant sub-acid flavour. January 
to March. 


Barpour. 


Originated with J. Barbour, Lancaster Co., Pa. Size medium 
roundish, oblate, inclining to conical. Skin mottled, and striped 
with red of different hues on a greyish ground, with nu- 
merous grey specks. Stem rather short, in a moderately deep 
rather narrow cavity. Calyx small, closed, set in a shallow 
plaited basin. Flesh yellowish, white, tender, juicy, flavour plea- 
sant, quality very good. (Ad. Int. Rep.) 


Baxer’s SwEeEt. 


Winter Golden Sweet. 
Long Stem Sweet. 
Late Golden Sweet. 


An old fruit of Holland and New London Counties, Conn., 
and much cultivated there. Fruit medium, roundish, of agolden ~ 
yellow colour, with some patches of russet. Stem long, inserted 
in a broad shallow cavity. Calyx closed, in a moderate basin. 
Flesh yellow, rather coarse, exceedingly saccharine and pleasant. 
November, December. 


Ba.timMore. 


Raised by Mr. Smith, near Baltimore. Fruit very large, 
roundish, oblate, slightly angular. Skin pale yellcw, with a 
faintly washed check, thickly sprinkled with brown dots. Stem 
short, in a medium cavity. Calyx closed, basin shallow. Flesh 
yellowish, rather compact, juicy, and pleasant, sub-acid. Sep- 
tember, October. May prove Gloria Mundi 


Bars. 


Origin, Rhode Island. Fruit rather large, round, pale yellow 
marbled, and nearly covered with red and a few russet spots. 


118 THE APPLE. 


Stem long, slender, cavity narrow and deep. Calyx large, open, 
in a broad shallow furrowed basin. Flesh whitish, remarkably 
tender, juicy, rich, mild, and pleasant. Last of August and 
September. (Cole.) ‘ 


BarreErt. 


Origin, Kensington, Conn. Fruit medium to large, conic 
Skin yeliow, striped and splashed with carmine. Stem short 
and thick, inserted in a deep cavity surrounded by russet. 
Calyx partially closed, set in a rather large basin. Flesh yellow, 
juicy, tender, with a very pleasant vinous aromatic flavour, al- 
most sweet. January to March. 


Beauty or Kent. Thomp. Lind. Ron. 


A showy English sort for culinary uses. The tree grows very 
strong and upright, moderately productive. Fruit very large, 
roundish, but flat at the base, and narrowing distinctly to the 
eye, where it is slightly ribbed. Skin smooth, greenish-yellow, 
marked with large, broken stripes of purplish red. Stalk short, 
sleuder, deeply planted in a round, russeted, corrugated cavity. 
Calyx small, set in a narrow basin. Flesh juicy, crisp, tender, 
with a simple sub-acid flavour. October and November. 


Bravuty oF THE West. Ken. 


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

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


BEErFStEAk. 
Garden Apple. 


Origin farm of Joel Davis, Amesbury, Mass. Habits similar 
to Baldwin, very productive. 
Fruit medium, oblate, inclining to oval. Skin yellow, marbled, 


striped and splashed with red. Stem short, inserted in a broad, ~ 


deep cavity. Calyx closed, basin shallow. Flesh yellowish, tender, 
with a mild, pleasant, sub-acid flavour. October, November. 


Br.itte et Bonne. 


Tenor Hills. 


A large, fine apple, having a great reputation in the vicinity 
of Hartford, Conn., a vigorous grower and productive. 
Fruit very large, oblong or oblate. Skin golden yellow, thickly 


THE APPLE. 119 


sprinkled with small dots. Stem short, inserted in a broad, deep 
cavity, surrounded by thin russet. Calyx closed, basin moderate 
- anduneven. Flesh yellow, coarse, juicy, with a pleasant, rather 
rich, sub-acid flavour. October to March. 


Be.ie-Fievr, Brasant. Thomp. Ron. 


The Brabant Belle-Fleur is a new variety from Holland. The 
habit of the tree is spreading, and it requires to be grafted high 
to make a good head. 

Fruit large, roundish-oblong, slightly ribbed. Skin pale yel- 
low, much striped with red. Calyx large, set in a pretty wide, 
irregular basin. Flesh firm, juicy, with a rich, pleasant, sub-acid 
flavour. October to January. 


BELDEN SWEET. 


Grown in Connecticut, very prolific. Fruit medium, or below 
conic, angular. Skin light yellow with a warm cheek. Stem 
medium, in an acute, deep cavity. Calyx closed, in a small 
basin. Flesh white, tender, juicy, saccharine, with a pleasant, 
aiczaatic flavour. December to March. 


Ben Davis, 
Ben Davis. 
J. 8. Downer, of Elkton, Todd Co., Kentucky, has furnished 


120 THE APPLE. 


us with the following description and outline, which he says is 
one of the finest apples he ever met with, and is supposed to 
have originated in that county. Tree of vigorous growth, a con- 
stant and abundant bearer. 

Fruit large, roundish, narrowing a little to the eye. Skin beau 
tifully striped, splashed and marbled with bright red, on yellowish 
ground. Stalk short. deeply inserted in a deep, narrow, somewhat 
uneven cavity. Calyx closed, in an angular deep basin. Flesh 
white, sometimes slightly tinged with red, tender, juicy, with a 
mild, sub-acid, very pleasant flavour. Season winter and 
spring. 

Berry. 
Pound. Red Hazel. Red Warrior. 


Origin Virginia or North Carolina. Tree vigorous, upright, 
very productive, and a valuable market fruit. 

Fruit rather above medium, obliquely depressed. Skin striped, 
and splashed with red, on a greenish yellow ground, with large 
dots, having adark centre. Stem short, in a generally broad deep 
cavity. Calyx open, basin shallow and uneven. Flesh rather 
coarse, juicy, with a pleasant, sub-acid flavour. November to 
March. 


Benoni. Man. Ken. 


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


Bersy’s Fanoy. 


Origin unknown, a free grower, rather spreading, good 
bearer. 

Fruit scarcely medium, oblate. Skin yellowish, shaded with 
dullred. Stem short, inserted in a moderate cavity. Calyx closed, 
basin shallow and uneven. Flesh compact, tender, pleasant, mld, 
sub acid flavour. December to March. 


BrerrEeR THAN Goop. 
Juicy Bite. 
Origin uncertain. Tree thrifty, but rather slender; very 


productive. Fruit medium, oblate. Skin pale yellow, with | 


a few brown dots. Stem short, inserted in a broad cavity. 
Calyx closed, basin large and open. Flesh yellowish, very ten- 
der, juicy, with a mild, pleasant, subacid flavour, November 


to January. (Trans. A. P. S.) 


THE APPLE. 121 


BentieEy’s SwEeEtT. 


From Virginia. Tree moderately vigorous, hardy, good bear- 
er, great keeper, valuable in the south in rich soils. Fruit, 
above medium, oblong, irregular, flattened at ends, red and 
yellow striped or blotched. Stem long, curved. Calyx large, 
basin open, deep, furrowed. Flesh yellowish, firm, tender, juicy, 
very good. September to January. (Elliott.) 


Bevan’s Favourite. 


Origin Salem, New Jersey, where it is a favourite. Tree 
vigorous and productive. Fruit medium, oblate, slightly conic. 
Skin yellow, striped and splashed with red. Flesh white, firm, 
erisp, subacid. August. 


Buacx Coat. 
Welcome. 


Tree vigorous, very productive. Fruit rather large, rounu- 
ish. Skin deep red almost black, with a slight bloom, and 
many white dots. Flesh white, slightly tinged with red, tender, 
agreeable, not very juicy. November to February. 


Buepsoe Prerin. 
Raised by John Bledsoe of Carroll Co., Kentucky. Growth 


moderate, rather spreading, productive, a promising winter apple 
for the south. Fruit very large, regular, roundish, flattened at 
the base, tapering to the apex. Skin greenish yellow, very ob- 
scurely striped. Stem short, cavity deep, shghtly russeted. 
Calyx partly closed, in a somewhat furrowed basin. Flesh 
white, fine texture, crisp, juicy, with a mild pleasant sub-acid 
flavor, “very good.” December to April. We are indebted for 
the above description to the Ky. Horticultural Society reports. 


Biock.ey. 


Origin, near Philadelphia. Growth upright, moderate, a 
good bearer. Fruit medium or large, roundish, flattened, angular. 
Skin fine yellow, sometimes with a faint blush, thinly sprinkled 
with brown dots. Stem short, rather stout, inserted in a deep 
cavity. Calyx partially closed, set in a broad, deep, corrugated 
basin. Flesh yellowish, compact, rich, sprightly, mild sub-acid, 
November to January. 


BLAKELY. 


Origin, Pawlet, Vermont, on the farm of Mr. Blakely. Vi 
gorous, upright growth, regular bearer. 


122 THE APPLE. 


Fruit large, regularly oblate, slightly conic. Skin yel.ow 
with a sunny cheek, thinly sprinkled with reddish dots. Stem 
small and short, inserted in a broad cavity of moderate depth. 
Calyx nearly closed, basin small and shallow. Flesh tender, 
juicy, with a very pleasant, mild, sub-acid flavour. January, 
March. ' 


Boa.sBurRG. 


A seedling of Centre Co., Pa. Large, oblong, inclining to 
conical, delicately mottled, and striped with red on a yellow 
ground. Stem short, thick, inserted in a deep acuminate rus- 
seted cavity; basin deep, moderately wide. Flesh yellow, 
Juicy, sprightly, and refreshing. Quality very good. February. 
(Ad. Int. Rep.) 


Bonu. 
Magnum Bonum. 


Raised by Squire Kinney, Davidson Co., N. Carolina. Tree 
hardy and vigorous, an early and abundant bearer. 

Fruit large, oblate, colour light to dark red, basin and cavity 
shallow. Stem medial length. Flesh yellow, sub-acid, rich, and 
delicious. (G. W. Johnson, Ms.) 


Bourassa. 


A foreign variety, succeeds well at the north, apt to shrivel 
and does not keep well. 

Fruit medium, roundish, conic, ribbed. Skin yellowish, rich 
orange russet on the sunny side. Stem rather long, in a deep 
uneven cavity. Calyx closed, segments large, basin very small. 
Flesh white, sometimes stained, tender, with a pleasant aromatic 
flavour. November, December. 


Bow utne’s SwEeEt. 


Raised by Louis Bowling, Spottsylvania county, Va. and 
introduced by H. R. Roby, Fredericksburgh, Va. A very vigor- 
ous grower and very productive. 

Fruit medium, roundish. Colour dull red, on a yellow ground, 
Flesh rich, juicy, sweet, and entirely free from acid. October to 
January. (H.R. Roby, Ms.) 


Bowker. 


Tree vigorous, rather spreading, good bearer. Fruit medium, 
roundish, flattened, slightly conic, angular. Skin pale yellow, 


THE APPLE. 123 


tinged with crimson, sparsely covered with brown, and grey 
dots. Stem short, slender, inserted in a medium cavity. Calyx, 
closed in a somewhat shallow, corrugated basin. Flesh white, 
tender, juicy, pleasant, mild, sub-acid. _ October. 


BrREeNNAMAN. 


Origin, Lancaster county, Pa. Raised by Mr. Brennaman. 

Fruit rather above medium size, yellowish, nearly covered with 
red stripes. Stem short, in a large cavity. Calyx closed in a 
deep basin. Flesh white, tender, juicy, with a pleasant, sub-acid 
flavour; excellent for cooking. August—September. 


Brices’s AuBURN. 


Origin, Auburn, Maine. Fruit large, oblate, very much de- 
pressed. Skin light yellow, with a slight blush on the sunny 
side. Stem rather long, in a very large cavity. Basin broad 
and shallow. Flesh fine, white, with a very pleasant, sub-acid 
flavour. Tree hardy and productive. September, October. 
(Me. P. S. Report.) 


BrirrLe Sweet. 


Origin unknown ; good grower, and very productive. 

Fruit above medium, roundish, approaching conic, sometimes 
elongated, angular. Skin greenish yellow, shaded and splashed 
with crimson, sprinkled with grey dots. Stem short, inserted in a 
broad, shallow cavity. Calyx closed, set in a small corrugated 
basin, Flesh yellowish, crisp, tender, j juicy, sweet, and excellent, 
September, October. 


Brooxss’ Pippin. 


Origin, farm of Wm. Brookes, Essex county, Va. Tree vigor- 
ous, upright, bearing abundantly every year. 

Fruit large, roundish, inclining to conical, obscurely ribbed, 
greenish yellow, with a faint blush. Stem short, rather stout, 
inserted in a deep, irregular, russet cavity. Basin small, shallow, 
waved, sometimes furrowed. Flesh crisp, juicy, of fine texture, 
with a pleasant aroma quality. November to March. (Ad. 
Int. Rept.) 


Bucxs County Prrrin. 


Origin, farm of M. Moon, Morrisville, Bucks Co., Pa. Tree 
upright, moderately vigorous and productive. 

Fruit large, roundish, srather obliquely depressed. Skin greenish 
yellow, sometimes with allush. Stalk short, in a large cavity. 
Calyx closed, basin wide, deep, slightly corrugated, Flesh tender 
firm, juicy, slightly sub-acid. (M. Moon, Ms.) 


a 


124 THE APPLE. 


Bucuanan’s Pippin. 
Buchanan’s Seedling. 


Raised by Rebert Buchanan, of Cincinnati, O., from whoin we 
received specimens. ‘Tree vigorous and very productive. 

Fruit medium, oblate, very much flattened, slightly angular 
Skin yellowish, somewhat waxen, deeply shaded with maroon, 
sometimes very obscurely striped and thickly covered with light 
conspicuous dots. Stalk very short and small, surrounded by thin 
scaly russet, inserted in a large cavity. Calyx partially closed, set 
in around abrupt basin, slightly ribbed. Flesh greenish, very 
solid, crisp and juicy, with a fine, refreshing, sub-acid flavour 
March, April. 


BuckinGHaAmM. 


Supposed to have originated with the Cherokee Indians, 
Cass Co., Ga. Tree vigorous, erect, productive. 

Fruit large, oblate, inclining to conic, angular. Skin greenish 
yellow, shaded, striped and splashed with crimson, and thickly 
sprinkled with white and grey dots. Stem very short, inserted in 
a broad, deep cavity, surrounded by russet. Calyx closed, in a 
large, deep, irregular basin. Flesh yellow, juicy, tender, with a 
brisk, rich, sub-acid flavour. October, November. 


Buck Mrapow 


Origin, Norwich, Conn., productive. Fruit above medium, 
globular, slightly conic. Skin yellow, marbled and streaked 
with red. Stem short, in a deep, abrupt cavity, thinly sur- 
rounded by russet. Calyx small, closed, in an open basin. 
Flesh yellowish, tender, juicy, with a rather rich, pleasant, 
vinous flavour. November to March. 


Burrineton’s EARLY. 


Origin said to be on the Brandywine, Pa. Tree of good 
growth, bears moderately. 

Fruit medium or below, oblate, angular. Skin yellowish white, 
sometimes a faint blush. Stalk short, cavity large. Calyx closed, 
basin shallow, slightly corrugated. Flesh tender, juicy, with a 
sprightly, sub-acid flavour, Middle of August. 


Butter. 


Green Abram. WN. C. Greening. 


Extensively cultivated on the line of Virginia and North Caro 
‘ina, where it is esteemed for its late keeping and productive 
ness. 


THE APPLE. 126 


Fruit medium, small, roundish Skin greenish yellow, striped 
and mottled with. light and dark red, and sprinkled witn large 
light dots. Stalk short, set ina small cavity, often bya lip. Calyx 
closed, basin deep. Flesh tender, juicy, with a pleasant, sub-acid 
favour. January to April. 

This is said to be distinct from Abram, Father Abram, or Red 
Abram, and also Father Abraham of Coxe. Further trial is 
necessary to decide. 


Burr. 
Granny Buff. 


Origin uncertain. Tree vigorous, erect. Fruit very large, 
irregular, roundish flattened and slightly angular. Skin thick, 
yellow, striped, and shaded with red, very dark next the sun, 
marked with a few greenish russet spots. Stem three-fourths of 
an inch long, in a medium cavity. Calyx in a large, irregular 
basin. Flesh white, and when well ripened, tender and excellent, 
sometimes indifferent. November to March. (White’s Gard.) 


Burr’s WintER Sweet. 


Raised by Elisha Burr, Hingham, Mass., a good grower, comes 
early into bearing, productive. 

Fruit medium, oblate. Skin yellow, marbled and striped 
with red. Stem short, inserted in a large cavity. Calyx closed, 
basin small. Flesh yellowish, fine grained, tender, juicy, with a 
sugary, aromatic flavour. November to March. 


Busu. 


Origin, farm of Christian Dale, near Boalsburg, Centre Co., Pa, 
Rather above medium, oblate, inclining to conical, greenish 
yellow, with many russet dots near the crown, and occasionally 
afaint blush. Stem nearly an inch long, inserted in a deep, open, 
furrowed cavity. Calyx very small, set in a deep, narrow plaited 
basin, flavour pleasant. September. (Ad. Int. Rep.) 


Bourrter. 


From Pennsylvania.—Tree, vigorous, upright, very productive, 

Fruit, above medium, roundish, inclining, and cylindric. Skin 
yellow, fair. Stem short, cavity deep and round Calyx small, 
closed, basin large and open. Flesh whitish, very sweet and 
rich, valuable for cooking, and esteemed for making apple but- 
ter. September and October. 


CALEB SWEET. 


A Pennsylvania fruit. Tree vigorous and productive. 
Fruit medium, rorndish, flattened. Skin yellow. Flesh ra: 


126 THE APPLE. 


ther fine, very sweet, excellent for cooking. Last of August 
and first of September. 


CULLASAGA. 


Raised by Miss Ann Bryson, Macon Co., N. Carolina.—Good 
grower, and a standard winter fruit for the south. 

Fruit medium or large, roundish, inclining to oval, flattened 
at base, and crown. Skin yellowish, mostly shaded and strip. 
ed with dark crimson, and sprinkled with whitish dots. Stem 
small and short, inserted in a deep cavity, surrounded by russet. 
Calyx open, set in a shallow, corrugated basin. Flesh yellowish, 
tender, juicy, with a very mild, rich, saccharine flavour. Janu- 
ary to April. 


Cannon PEARMAIN. 


Tree vigorous, spreading and productive; much grown in 
N. Carolina, and some portions of the West. 

Fruit medium, roundish, conic. Skin yellow, striped and 
marbled with red. Stem medium, in a small cavity. Calyx 
small, closed, basin abrupt. Flesh yellowish, firm, with a rich, 
pleasant, vinous flavour, resembling Pearmain. December to 
February. 


Camax’s SWEET. 
Camak’s Winter Sweet. Grape Vine. 


Origin Macon Co., N. Carolina. 

Fruit medium, roundish, obliquely conic. Colour whitish 
green, with a warm cheek. Stem rather long, inserted in a 
deep, narrow cavity. Calyx open, in a broad, shallow basin. 
Flesh juicy, firm, not very tender, with a rather rich aromatic 
flavour. November, to May and June. 


Capron’s PLEASANT. 


Fruit medium or above, roundish oblate. Skin greenish 
yellow with a brownish tinge. Stem, rather stout, inserted in 
an open cavity. Calyx large, ina medium basin. Flesh yel- 
low, juicy, tender, mild, subacid, and very agreeable. Septem- 
ber to October. 


CAROLINE, 


Origin premises of A. G. Baldwin, Hanover, New Jersey. 
Tree, vigorous and productive. 

Fruit medium, oblate, angular. Skin yellowish, mostly shad- 
ed with maroon, obscurely striped, and thickly covered with 
light dots. Stalk three quarters of an inch long, inserted 
in a cavity surrounded by green russet with rays. Calyx, 


eo, 


or 


THE APPLE. fifi 


¢.osed, set in a shallow, uneven basin. Flesn, greenish, tender, 
juicy, with a mild, pleasant, subacid flavour. January to April. 


Carouiva Rep June. 
Red June. Blush June. 


Origin, somewhat uncertain, supposed to be Carolina. Tree 
very vigorous, upright, an early and abundant bearer, much 
esteemed at the south and sonth-west as their best early apple, 
ripe a few days after Early Harvest, not equal to it in flavour 
but more profitable as an orchard fruit. 

Fruit medium or below, oval, irregular, inclining to conic. 
Skin smooth, nearly the whole surface shaded with deep red and 
almost of a purplish hue on the sunny side, and covered with a 
light bloom, Stem variable in length, inserted in a small nar- 
row cavity. Calyx closed, segments long, reflexed, basin narrow 
plaited. Flesh very white, tender, juicy, with a brisk sub-acid 
tlavour. « 

Carolina Striped June. Willson’s June. This is claimed to 
be distinct from the above, because the fruit is striped, whilst 
the other is always shaded. The growth of the tree, form, flavour 
of the fruit, and time of ripening similar. Not having seen this 
we are not able to decide. 


CaRNAHAN’S Favorite. 


Origin, Southern Ohio. Tree vigorous, productive. Fruit 
large, roundish, conic. Skin yellowish, striped and shaded with 
red and much sprinkled with green or russet dots. Stalk of 
medium length, cavity large. Calyx large, segments long, in a 
corrugated basin. Flesh fine grained, juicy, with a very pleasant 
vinous flavour. December to March. 


CaRTER. 
Royal Pippin. 


Origin, farm of Nath. Carter, Leominster, Mass. A vigorous 
grower and productive. 

Fruit above medium, roundish, oval. Skin yellow, slightly 
shaded, striped, and marbled with red. Stem short, inserted in 
a deep cavity. Calyx closed, set in a large basin. Flesh ten- 
der, almost melting, with a very mild, pleasant flavour. October 
to January. 

There is also a Carter Apple of Virginia, and another of Ala- 
bama, but we have not seen them and they may prove synony- 
mois. 


CARNATION. 


Fruit medium size, a delicious sub-acid apple, fully first-rate, 


128 THE APPLE. 


dark red splashed with russet. Flesh white, brittle, and very 
juicy. Toth the calyx and stem are sunk in deep depressions, 
No autun.n apple is superior. 10tk of August. (White’s Gard.) 


Caywoop. 


Origin, Ulster Co., N. Y., valuable for its late keeping. 

Fruit medium, oblate. Skin bright yellow, with a tinge ef 
red on the sunny side. Stalk rather long ima broad shallow 
cavity. Calyx small, closed, basin bread and wrinkled. Flesh 
yellowish, rather firm, pleasant, but not juicy or rich. Keeps 
until July or September. 


CHANDLER. 


We received this fine variety, which is a great favourite in 
Connecticut, from the Rev. H. 8. Ramsdell, of han in that 
state. 

Fruit large, roundish, slightly flattened, and onesidal or an- 
gular im its form ; obscurely ribbed on its sides. Skin thickly 
streaked and overspread with duil red, (with a few streaks of 
bright red) on a greenish yellow ground; the red sprinkled with 
light grey dots. Stalk short, deeply sunk in a wide cavity. 
Calyx small and closed, set in a plaited, wide basin. Core and 
seeds small. Flesh greenish white, tender, juicy, with a mode- 
rately rich, sub-acid flavour. The tree is one of moderate vi- 
gour, and is a great bearer. November to February. 


CHALLENGE. 


Raised by D. C. Richmond, Sandusky, Ohio. A thrifty 
grower, and exceedingly productive, hence its name. 

Fruit large, oblate, slightly conic. Skin deep yellow, sprin- 
kled with brownish dots. Stem rather slender, in a very large 
eavity. Calyx closed, in deep corrugated basin. Flesh erisp, 
tender, juicy, sweet, very good. October to June. 


CHAMPLAIN. 


Tree moderately vigorous, productive. Fruit large, roundish, 
conic. Skin greenish, with a fine blush. Stem long, cavity 
deep. Calyx closed, basin narrow. Flesh white, tender, juiey, 
pleasant, sub-acid. September. Probably Walworth. 


CHESTER. 


Origin, Chester Co., Pa., specimens from Thos. Harvey. 

Fruit. medium, oblate. Skin whitish yellow, sometimes with 
a sunny cheek and sprinkled with carmine dots. Stalk short, 
inserted in a broad shallow cavity. Calyx closed, set in a bread 


THE APPLE. 12S 


open basin. Flesh crisp, tender, juicy, with a pleasant sub-aci¢ 
flavour. November, December. 


CHRISTIANA. 


Origin, on the premises of John R. Brinckle, near Wilming- 
ton, Delaware. Size medium, roundish, inclining to conical, 
Skin beautifully striped, and mottled with carmine on a yellow- 
ish ground. Stem half an inch long, inserted in a deep rather 
nerrow cavity. Calyx partially closed, set in a deep moderately 
wide plaited basin, Flesh yellowish white, fine texture, juicy. 
Flavour pleasant, delicate, sprightly, vinous, quality “very good.” 
November. (Int. Rep.) 


CuuURCHILL GREENING. 


Origin uncertain. Tree vigorous and productive. 

Fruit large, oblate, somewhat conic, ribbed, angular. Skin 
yellowish green, shaded with dull red, and thickly sprinkled 
with green dots. Stem rather long, slender, cavity broad. 
Calyx closed, basin deep, somewhat furrowed. Flesh yellow, 
tender, granular, with a brisk, vinous, almost saccharine flavour. 
December to February. 


CLARKE PEARMAIN. 
Gloucester Pearmain. Golden Pearmain. 


From N. Carolina, an old variety. Tree of slow growth, very 
productive. Fruit medium, roundish, conical. Skin greenish 
yellow, shaded and marbled with red and russet dots. Stalk 
very short, cavity small. Calyx closed, basin small. Flesh 
yellow, rather firm, crisp, rich, sub-acid, excellent, pearmain 
flavour. Deceraber. 


Ciype Beaury. 
Mackie’s Clyde Beauty. 

Raised by Mr. Mackie, Clyde, Wayne Co. N.Y. Tree vigor 
ous, upright, very productive. 

Fruit jarge, roundish, conic, angular. Skin greenish, oily, 
sprinkled and mottled with dull red and bright red in the sun. 
Stem short, slender, inserted in an acute cavity. Calyx closed, 
set in a small corrugated basin. Flesh white, tender, juicy, 
with a brisk sub-acid favour. October to January. 


Coz. Thomp. Lind. Ron. 
Scarlet Perfume Duling? 


A variety from Eng'and of second quality, but admired for its 
beauty of appearance. 
6* 


130 THE APPLE. 


Fruit large, roundish, conic, and slightly angular. Skin nearly 
covered with deep crimson on a yellowish ground, or sometimes 
entirely red, with a little russet. Stalk long, woolly, planted in 
a cavity broad and deep. Calyx large, in a broad basin. Flesh 
white, rather firm, juicy, with a somewhat rich and agreeable 
flavour. August. 


Coe’s QUINCE. 

Large to very large; flattish conical; ribbed; bright yellow, 
seldom a brown cheek. Flesh, when first ripe, firm, juicy, 
pleasant acid, and first rate for cooking; when mellow, very 
tender, of a mild, rich, high quince flav our, J uly to September. 
A good grower, good and constant bearer. Raised by the late - 
Capt. Henry Cole, Cornish, Maine.—( Cole.) 


Conway. 


Fruit medium, oblate, obscurely angular. Skin greenish 
yellow, sparsely covered with brown dots. Stem short, cavity 
broad and shallow. Calyx closed in a corrugated basin. Flesh 
crisp, juicy, with a high, vinous, aromatic flavour. January to 
February. 

Cooper. 
Beauty Red. Lady Washington. 

Origin unknown ; supposed to be an old Eastern variety, as 
yet unrecognised. Thrives well atthe West, and much esteemed 
there by many. Growth vigorous, upright, productive. Fruit 
large, roundish, oblate, sides unequal. Skin greenish yellow. 
with a few stripes and splashes of bright red, thickly sprinkled 
with brown dots. Stem short, inserted in a deep cavity, 
slightly russeted. Calyx small, closed, basin deep. Flesh tender,- 
juicy, vinous, with a pleasant but not high flavour. October 
to December 


Cooper’s Market. 
Cooper’s Redling. 


Tree vigorous, upright, with long, slender branches. Pro- 
ductive and a late keeper. 

Fruit medium, oblong, conic. Skin yellowish, shaded with 
red, and striped with crimson, Stem short, cavity decp, nar- 
row. Calyx closed, basin small. Flesh white, tender, with a 
brisk, sub-acid flavour. December to May. 


Cornisu GiLtiFLoweR. Thomp. Lind. Ron. 
Corrish July-flower. Pomme Regelans. Red Gilliflower? 


This is considered one of the highest flavoured apples in Eng. 
sand; it is rather a shy bearer. 


THE APPLE. 131 
\ 

Fruit medium size, ovate, narrowing much to the eye, where 
it is ribbed. Skin dull green, or dark yellowish green, with a 
sunny side of brownish red, intermixed with a few streaks of 
richer red. Calyx large, set in a very narrow, furrowed or 
knobby basin. Stalk three-fourths of an inch long. Flesh 
yellowish, firm, with a rich, high flavour, and a slight perfume. 

November to April. 


CorNELL’s Fancy. 
Cornell’s Favourite. 


From Pennsylvania. Tree vigorous and productive. 

Fruit medium, oblong, conical. Skin waxen yellow, shaded 
_and splashed with crimson. Stalk of medium length, cavity 
rather large. Calyx closed, abrupt corrugated. Flesh white, 
tender, crisp, juicy, with a pleasant sub-acid flavour. September. 


Cos, on Caas. Ken. Buel. 


A native of Kingston, N. Y., where it is productive, and 
highly esteemed. 

Fruit large, one-sided or angular, roundish, broad and flatten- 
ed at the stalk, narrowing a good deal to the eye. Skin 
smooth, pale greenish yellow in the shade, but red im the sun, 
with splashes and specks of bright red, and a few yellow dots. 
Flesh white, tender, with a mild, agreeable flavour. December 
to March. 


Court-penpu Prat. Thomp. 


Court-pendu. Lind. P. Mag. Noisetie. 
Court-pendu plat rugeatre. on. 
Capendu. O. Duh. 

Garnon’s Apple, 


Court-pendu Extra, 
ae Gros, of various 
ieee . European 
dea, collections, 
Rouge Musoué, according 
Coriandre Rose, , to 
Pomme de Berlin, Thompson, 


Wollaton Pipin, 
Russian, 
Princesse Noble Zoete, 


A popular French variety. 

Fruit of medium size, regularly formed, and quite flat. Skin 
rich, deep crimson on the sunny side, with a little pale greenish 
yellow in the snade. Stalk short, inserted in a very deep cavi- 
ty. Calyx large, set in a wide shallow basin. Flesh yellow, 
crisp, with a rich, brisk, acid flavour. The tree bears young 
and plentifully. November to February. 


132 THE APPLE. 


*  Covrr or Wick. Thomp. Rond. 


Court of Wick Pippin. Jénd. P. Mag. 
Court de Wick. iooker. 
Rival Golden Pippin, } 
Fry’s Pippin, 
Golden Drop, 
Wood's Huntingdon, 
Transparent Pippin, ;o/ various English nurseries. 
Philip’s Reinette, 
Knightwick Pippin, 
Week’s Pippin, 
Yellow, 
A highly flavoured English dessert apple of the Golden Pippin 
class, which does not succeed well with us. © 
Fruit below the middle size, regularly formed, roundish-ovate, 
somewhat flattened. Skin greenish yellow in the shade, but be- 
coming a warm orange, with a little red, and dotted with small 
russet brown specks in the sun. Flesh yellow, crisp, and juicy, 
with a high, poignant flavour. October to February. 


CRANBERRY PIPPIN. 


This strikingly beautiful apple was found growing on a farm 
near Hudson, N.Y. Itis only second rate, in point of flavour— 
about equal to Hawthornden—but it is an excellent cooking 
apple, and its beautiful appearance and great productiveness, will, 
we think, render it a popular variety for market. 

Fruit above medium size, very regularly formed, a little flat- 
tened. Skin very smooth, of a fine clear yellow in the shade, 
with a bright scarlet cheek. Flesh white, moderately juicy, 
with a mild, sub-acid flavour. November to February. 


CRACKING. 


Origin, farm of Henry Barger, Harrison county, Ohio. Tree 
vigorous and productive, highly esteemed where known. 

Fruit fair, large, roundish, slightly flattened, inclining to conic, 
angular. Skin fair fine yellow, with a slight tinge of red, thinly 
sprinkled with large green dots. Stem short, in a rather deep 
cavity. Calyx closed in a corrugated basin. Flesh yellowish 
white, crisp, tender, juicy, and excellent. October to January. 


Cutp. 


Origin, Jefferson county, Ohio. Introduced by Georg Culp. 
Fruit medium, angular, irregularly conic. Skin waxen yel- 
Jow, shaded with blush or dull crimson, thickly sprinkled with 
light dots. Stalk short, inserted in a broad, deep cavity, sur- 
rounded by thin russet. Calyx closed, basin uneven, Flesh 


THE APPLE. 13a 


firm, crisp, juicy, with an agreeable, vinous flavour. December 
to March. 
: CUMBERLAND SPICE. 


From Cumberland county, N. J. 

Fruit rather above medium, conic, angular. Skin pale yel- 
low, rarely with a blush, sprinkled with brown dots. Stem 
short and thick. Cavity shallow. Calyx small, partially open, 
in a small slightly corrugated basin. Flesh white, tender, juicy, 
and pleasant. -Apt to shrivel. Core large and hollow. Decem- 
ber to February. 


Curtis SWEET. 


Origin unknown. Received from A. Bresee, Hubbardton, 
Vermont. Tree vigorous, upright productive. 

Fruit large, oval, inclining to ovate, ribbed. Skin pale yel- 
low, sprinkled, marbled, and splashed with crimson, and thickly 
covered with crimson dots. Stem short, inserted in a deep, 
acute cavity. Calyx closed, basin very shallow, and nearly 
filled with prominences. Flesh white, fine grained, very tender, 
with a very pleasant, delicate flavour. August to October. 


Danvers Winter Sweet. Man. Ken. 
< Epse’s Sweet. 


In Massachusetts, from a town in which this variety takes its 
name, it has been for a long time one of the best market apples 
—but we think it inferior to the Ladies’ Sweeting. It is an 
abundant bearer, and a very rapid tree in its growth. 

Fruit of medium size, roundish-oblong. Skin smooth, dull 
yellow, with an orange blush. Stalk slender, inclining to one 
side. Calyx set ina smooth, narrow basin. Flesh yellow, firm, 
sweet, and rich. It bakes well, and is fit for use the whole 
winter, and often till April. 


Davis. 


Origin, Plymouth, Wayne Co., Michigan, on the farm of 
Jehiel Davis. Tree vigorous, upright, bears annually. 

Fruit small, inclining to cylindric, flattened at base and 
crown. Skin yellowish, shaded, and obscurely striped with 
crimson, russeted at the crown, and sprinkled with grey dots. 
Stem long, inserted in a round deep cavity. Calyx closed, set 
in a small uneven basin. Flesh whitish, fine-grained, compact, 
juicy, crisp, sprightly, sub-acid. April, May. 


Derry Nownsucn. 
Dinsmore.—Londonderry. 


Origin unknown, from Keene N. I, and held in estimation 


184 THE APPLE. 


there. Tree thrifty and productive, a late keeper. Fruit 
above medium, oblong, or conic, angular, skin yellow sprink- 
led, shaded, and splashed with crimson. Stem short, in a mo- 
derate cavity. Calyx large, closed, basin shallow, uneven. Flesh 
yellowish, juicy, tender, slightly aromatic, agreeably sub-acid. 
January to April. 


Derroir Brack. 
Crimson Pippin. Grand Sachem. 


A showy, large, dark, blood-red fruit, but rather coarse, and 
scarcely worth cultivation. Fruit very large, roundish, distinctly 
ribbed, and irregular in its outline. Stalk short and strong, and 
calyx set in a well marked basin. Skin smooth, deep, dingy 
red, over the whole surface. Flesh white, rather dry, and with- 
out much flavour. September. 


Derroir Rep. 
Detroit. Black apple of some. Large black. 


This fruit, commonly known in Western New-York and 
Michigan as the Detroit, is supposed to have been brought to 
the neighbourhood of Detroit by early French settlers, and 
thence disseminated. 

Fruit of medium or rather large size, roundish, somewhat 
conical. Stalk three-fourths of an inch long, planted in a deep 
cavity. Skin pretty thick, smooth, and glossy, bright crimson 
at first, but becoming dark blackish purple at maturity, some- 
what dotted and marbled with specks of fawn colour on the 
sunny side. Calyx closed, set in a shallow plaited basin. Flesh 
white, (sometimes stained with red to the core in exposed spe- 
cimens,) crisp, juicy, of agreeable, sprightly, sub-acid flavour. 
October to February. 


DEVONSHIRE QUARRENDEN. Thom. P. Mag. Fors. 
Red Quarrenden.—Lind. Sack Apple. 
An English fruit, scarcely of medium size, roundish, flattened, 
and slightly narrowed at the eye. Skin rich deep crimson, 
with hghter crimson, sprinkled with numerous green dots. 


Flesh nearly white, crisp, juicy, with a pleasant sub-acid flavour, 
Ripe during all August and September. 


DILLINGHAM. 


Raised by D. C. Richmond, of Sandusky, Ohio. Tree mo- 
derately vigorous, productive, and particularly excellent for 
baking. 


Fruit, medium, roundish, inclining to conic. Skin greenish- 


" 
4 


. 


re 


THE APPLE. 134 


yellow, with green and red dots. Stem short, cavity deep 
Calyx closed in a medium basin. Flesh yellowish, fine-grained, 
juicy, sweet. November to February. 


DiIsHAROON. 


Origin, Habersham county, Georgia, growth upright and 
vigorous. 

Fruit medium roundish, oval or oblate, compressed or angular. 
Skin greenish white, covered with grey dots. Stem short, in- 
serted in a large cavity. Calyx partially closed, set in a rather 
deep, round, open basin, Flesh white, juicy, tender, with a 
pleasant sub-acid flavour. November to December. 


Domine. 


Wells—Striped R. I. Greening. 
Hogan— English Red Streak. 
English Beauty of Pa. 

This apple, extensively planted in the orchards on the Ht.d- 
son, so much resembles the Rambo externally, that the two are 
often confounded together, and the outline of the latter fruit (see 
Rambo,) may be taken as nearly a fac-simile of this. The Domine 
is, however, of a livelier colour, and the flavour and season of 
the two fruits are very distinct,—the Rambo being rather a high 
flavoured early winter or autumn apple, while the Domine is a 
sprightly, juicy, long keeping, winter fruit. 

Fruit of medium size, flat. Skin lively greenish-yellow in 
the shade, with stripes and splashes of bright red in the sun, 
and pretty large russet specks. Stalk long and slender, planted 
in a wide cavity and inclining to one side. Calyx small, ina 
broad basin, moderately sunk. Flesh white, exceedingly tender 
and juicy, with a sprightly pleasant, though not high flavour. 
Young wood of a smooth, lively, light brown, and the trees are 
the most rapid growers and prodigious bearers that we know— 
the branches being literally weighed down by the rope-like 
clusters of fruit. 

The Domine does not appear to be described by any foreign 
author. Coxe says that he received it from England, but the 
apple he describes and figures does not appear to be ours, and 
we have never met with it in any collection here. It is highly 
probable that this is a native fruit. It is excellent from De- 
cember till April. 


Downton Pirpin. Thomp. Lind. 


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


Downton Golden Pippin. en. 


A rather early variety of the English Golden Pippin raised 
by Mr. Knight of Downton Castle, 


136 THE APPLE. 


Fruit a little larger than the Golden Pippin, about two and a 
quarter inches in diameter, roundish, flat at the ends. Skin 
smooth, yellow. Flesh yellowish, crisp, with a brisk, rich, tart 
flavour. October and November. 


Downtne’s PARAGON. 


Raised by A. G. Downing, near Canton, Illinois. Growth 
upright, not very strong. Bears regularly and well. 

Fruit above medium, oblong, oval. Skin light yellow, witha 
sunny cheek, Stem short and small, inserted in a deep abrupt 
cavity. Calyx partially closed, basin deep. Flesh whitish, juicy, 
tender, sweet, rich, aromatic, somewhat like early Sweet Bough. 
September to December. Specimens from C. R. Overman. 


Drap v’Or. Coxe. Thomp. Ron. 
Vrai Drap d@’Or. O. Duh. 
Early Summer pippin, of some New- York gardens. 
Bay Apple ac. to 
Bonne de Mai § Thomp. 


This is distinct from the Drap d’Or of Lindley, and ot 
Noisette, and most French authors, which is quite a small apple; 
but it is the Vrai Drap d’ Or of the old Duhamel, pl. xu. Fig. 4, 

Fruit large, roundish, sometimes a little oblong, narrowing 
slightly to the eye. Skin smooth, yellow or dead gold colour, 
with distinct small brown dots, or specks. Stalk short, mode- 
rately sunk. Calyx set in a shallowish basin, which is rather 
plaited or irregular. Flesh crisp, juicy, and of a pleasant, 
sprightly, mild flavour, agreeable for the dessert or for cooking, 
August to October. The tree grows vigorously, and bears well, 
and the wood is smooth and dark brown. 


Dutcuess or OtpenBuRGH. Thomp. Ron. 


A handsome Russian Fruit of good quality, tree vigorous and 
productive, valuable for market. Succeeds well at the North. 

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


Dyer, on Pomme Roratz. Ken 


Smithfield Spice. Tompkins. 
Mygatt’s Bergamot. Coe’s Spice. 
Beard Burden. Bullripe. 


A popular New England dessert apple, very sprightly, tender, 
and excellent. It is supposed to be of French origin, and to 


THE APPLE. 137 


aave been brought to Rhode Island more than a hundred years 
ago. It was re-named Dyer by the Mass. Hort. Society, whe 
supposed it to be a seedling of Mr. Dyer, of R. L, but the old 
and familiar name of Pomme Royale should be preferred. 

Fruit of medium size, roundish, pretty regularly formed. Skin 
smooth, pale greenish yellow, with a faint blush and a few dark 
specks on one side. Stalk about half an inch long, set im a 
smooth, round cavity. Calyx closed, basin plaited, moderately 
deep. Core round, hollow. Flesh white, very tender and juicy; 
flavour very mild and agreeable—slightly sub-acid. September, 
October. 


Dorcu Mienonne, Thomp. Lind. P. Mag. 


Reinette Dorée, (of the Germans.) Paternoster Apfel. 
Pomme de Laak. Settin Pippin. 
Grosser Casselar Reinette. Copmanthorpe Crab. 


This magnificent and delicious apple from Holland, proves 
one of the greatest acquisitions that we have received from 
abroad. The tree makes very strong and upright shoots, and 
bears fine crops. 

Fruit large, often very large, roundish, very regularly formed. 
Skin dull orange, half covered or more with rich, dull red, dot- 
-ted and mottled with large yellow russet specks. Calyx open, 
set in a deep, round, regular basin. Stalk nearly an inch long, 
slender, bent, and planted in a narrow, deep cavity. Flesh at 
first firm, but becoming tender, with a rich, very aromatic flavour. 
November to February. 


Duckett. 


A southern Fruit. 

Fruit rather large, oblate. Skin light waxen yellow, often 
with a crimson cheek. Stem short, inserted in a deep cavity. 
Calyx small, closed basin, deep, furrowed. Flesh white, tender, 
juicy, with a pleasant vinous flavour. Very good at the south, 
where it is ripe October to November. 


Earty PEennocr. 


Shakers’ Yellow. Indian Queen. 
August Apple. New-Jersey Red Streak. 
Warren Pennock. Harmony. 


A very productive and favourite variety, with many at the 
west. 

Fruit large, conic, angular or ribbed. Skin light yellow, 
splashed, mottled and shaded, with light red. Stem short, 
cavity large. Calyx closed, in a small narrow plaited basin. 
Flesh whitish, a little coarse, with a pleasant sub-acid flavour, 
Last of August and September. . . 


138 THE APPLE. 


Earty CHANDLER. 


Fruit medium or small, roundish. Skin mostly shaded and 
striped with fine red on yellow ground. Stem short, in a regular 
cavity. Calyx closed, in a large basin. Flesh yellowish, tender, 
juicy, with a pleasant sub-acid flavour. Fine for cooking, toe 
acid foi eating. August. 


Earty Lone Stem? 
Early Spice. 

Origin unknown. Specimens received from Henry Avery, 
Burlington, Iowa. 

Fruit small, oblong, conical, slightly ribbed. Skin greenish 
yellow. Stem long, slender, in a large cavity, slightly russeted, 
Calyx closed, basin shallow, corrugated. Flesh white, tender, 
juicy, slightly aromatic, subacid. August. 


Earty StRAwWBERRY APPLE. 
American Red Juneating? 
Red Juneating, erroneously, of some American gardens. 

A beautiful variety, which is said to have originated in the 
neighbourhood of New-York, and appears in the-markets there 
from July till September. It is quite distinct from the Early 
Red Margaret, which has no fragrance, and a short stem 

Fruit round- 
ish, narrowing 
towards the eye. 
Skin smooth and 
fair, finely striped 
and stained with 
bright and dark 
red, on a yellow- 
ish white ground. 
Stalk an inch 
and a half long, 
rather — slender 
and uneven, in- 
serted in a deep 
cavity. Calyx 
rather small, in a 
shallow, narrow 
basin. Flesh 
white, slightly 
tinged. with red 
next the skin, 
tender, subacid, 
and very spright- 
ly and brisk in Early Strawberry. 
flavour, with an agreeable aroma. 


THE APPLE. 139 


Earty Rep Marearet. Thomp. Lind. 


Margaret, or Striped Juneating. Ronalds. 

Early Red Juneating. Striped Juneating. 
Red Juneating. Eve Apple of the Irish. 
Margaretha Apfel, or the Germans. 


An excellent early apple, ripening about the middle of July, 


‘ or directly after the Early Harvest. The tree while young is 


rather slender, with upright woolly shoots. It is a moderate 
bearer. 

Fruit below 
medium size, 
roundish-ovate, 
tapering towards 
the eye, Skin 
grecnish yellow, 
pretty well cover- 
ed by stripes of |, 
dark red. Stalk 
short and thick. 
Calyx closed, and 
placed in a very 
shallow _ plaited 
basin. Flesh 
white, sub-acid, 
and when freshly 
gathered from the 
tree, of a rich 
agrecable flavour. 

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


Early Red Margaret. 


EquiINeETELY. 
Ne Plus Ultra. Sol. Carter. 


A beautiful fruit of southern origin. Specimens received from 
Wm. N. White, Athens, and J. Van Beuren, Clarksville, Ga, 
Fruit very large, oblate, angular, or furrowed. Skin yellowish, 
mostly shaded with deep crimson, and thickly sprinkled with 
large, lightish dots. Stalk very short, inserted in a very large 
cavity, surfounded by russet. Calyx open, in a broad, deep, | 
sorrugated basin, which has a downy lining. Flesh yellowish, 
fine grained, for a large apple, very tender, very juicy, almost 
melting with a very refreshing vinous flavour; an excellent fruit 
October, November. (See note, p. 175.) 


140 THE APPLE. ~ 


Equinteley. 


Extcxe’s WINTER SWEET. 


Origin, Lebanon County, Pa. An upright grower, and a good 
bearer. 

Fruit above medium, obliquely depressed. Skin yellow, 
striped and mottled with crimson. Stem short, inserted in a 
large cavity, slightly russeted. Calyx nearly closed, set in a deep, 
slightly plaited basin. Flesh yellowish, a little coarse, tender, 
not very juicy, but very sweet, and excellent for apple butter. 
December to January. 


ENFIELD PEARMAIN. 


A moderate grower and a fair bearer. 

Fruit below medium, nearly globular. Skin deep red, sprinkled 
with minute dots. Stem long and slender, in a large cavity, 
surrounded by thin russet. Calyx partially closed, in a broad, 
shallow basin. Flesh tender, fine grained, juicy, with a pleasant, 
mild, rich flavour, resembling Seek-no-further. December to 
February. 


EstEn. 


Origin, Rhode Island. Tree vigorous, productive. 

Fruit large, oblong-ovate, slightly ribbed, smooth. Yellow, 
sometimes with a blush, dots large, green, and red. Stalk one 
inch long, slender. Cavity deep, basin shallow. Flesh white, 
fine-grained, mild, sub-acid. (J. J. T.) 


THE APPLE. 141 


EwaAtt. 


Origin, farm of John Ewalt. 

Size full medium. Form truncated, somewhat angular. Co 
lour greenish yellow, with a bright red cheek, and many green- 
ish russet spots, especially about the base. Stem very short, 
rather stout, inserted in a narrow, not very deep, cavity. Calyx 
closed, set in a narrow, moderately deep, slightly plaited basin. 
Flesh fine texture, tender. Flavour sprightly and pleasant, with 
an exceedingly fragrant odour. Quality very good. April. 
(W. D. Brinckie.) 


EXceE.. 


Origin, Sharon, Conn. A strong grower and a good bearer. 

Fruit large, oblate, angular. Skin yellowish, marbled, 
splashed, and shaded with red.. Stalk in a large cavity. Calyx 
closed, in a rather deep, slightly furrowed basin. Flesh yellow, 
tender, juicy, rich, with a very brisk, sub-acid flavour. Core 
large and open. December to February. 


ExQUvIsITE. 


Origin, orchard of A. G. Downing, Canton, Illinois. Growth 
moderate, upright, and very productive. 

Fruit below medium, oblate. Skin yellow, striped and marked 
with red. Stem short and small, surrounded by russet, in a deep, 
broad cavity. Calyx small, partially closed, set in a shallow 
basin. Flesh white, juicy, melting, with a very rich, vinous 
flavour, almost saccharine. A delightful apple for the table. 
September to November. 


Eustis. 
Ben Apple. 


Origin, South Reading, Mass. Moderate grower, a good 
bearer. 

Fruit rather large, roundish, slightly conic. Skin yellow, 
striped and shaded with fine red, and sprinkled with greenish 
dots. Stem short, inserted in a deep cavity, surrounded by 
russet. Calyx partially open, basin narrow, rather deep. Flesh 
yellowish, firm, crisp, mild, sub-acid. November to January. 


FAIRBANKS. 


Origin, Winthrop, Maine. : 

Fruit medium, oblate, conic. Light yellow, striped with red, 
and patched with russet. Stem long, cavity broad and shallow, 
Flesh yellowish, juicy, with a rich, vinous flavour. September 
to October. (Me. P. S. R.) i 


TE 
= =. 


& - 
142 THE APPLE. es 
ig ge 


Fariey’s Rep. 


A native of Oldham, Ky. ‘Tree a moderate grower, hardy as 
and productive. | 

Fruit cylindric, inclining to oval, angular. Skin yellowish, 
shaded and striped with deep crimson, and specked with hght 
dots. Stalk very short, inserted in a deep, irregular cavity, sur- 
rounded by thin russet. Calyx open, in a very shallow, uneven 
basin. Flesh whitish, very firm, crisp, juicy, with a pleasant, 
vinous flavour. January, April. 


Fatt SEEK-NO-FURTHER. 
Winter Seek-no-further. ’ 


Tree thrifty and productive. 
Origin unknown; grown in Connecticut, and much prized 


there. 

Fruit very large, oblate. Skin yellow, mostly shaded with 
red, striped with darker red, and covered with numerous greyish 
dots. Stalk rather long, inserted in a broad, deep, russeted cavity. | 
Calyx closed, in a very broad, uneven basin. Flesh whitish, ten- ; 
der, moderately juicy, with a pleasant sub-acid flavour. October 
January. 

FALLAWATER. 
Falwalder. Pim’s Beauty of the West. 
Fornwalder. Pound. 
Tulpehocken. Mountain Pippin. 


A favourite apple of Pennsylvania, of which State it is a 
native, introduced by Mr. Garber, of Columbia. Tree, a strong ; 
grower and very productive. 

Fruit very large, globular, inclining to conic. Skin yellowish 
green, shaded with dull red, and sprinkled with large grey dots. 
Stalk very short, inserted in a deep cavity. Calyx small and ; 
closed, set in a slightly plaited basin. Flesh greenish white, 
juicy, crisp, rather tender, pleasant, sub-acid flavour. November, 
February. 4 


Fatt Harvey. Man, Ken. 


‘ 
A fine large Fall fruit from Essex Co., Mass., very highly es- ; 

teemed in that neighbourhood. We do not think it comparable 

to the Fall pippin, which it a little resembles. 
Fruit large, a little flattened, obscurely ribbed or irregular 

about the stalk, which is rather slender, an inch long, set in a 

wide, deep cavity. Calyx closed, small, in a rather shallow cor- 

rugated basin. Skin pale straw yellow, with a few scattered di 

dots. Flesh white, juicy, crisp, with a rich, good flavour. Oc 

tober and November. 


“im ; THE APPLE. 143 
ve; y 
Ouke’s apple very much resembles the above, but said to be a 
sevdiing and ripens later. It may prove distinct. 


Fatt PEARMAIN. 


- Tree thrifty, moderate bearer. 

Fruit fair and handsome, from Connecticut ; medium round- 
ish, conic, slightly angular. Skin yellow, striped, splashed and 
shaded with crimson, and sprinkled with grey and green 
dots. Stalk medium, in a deep, slightly russeted cavity. 
Calyx partially closed, basin rather deep, slightly corrugated. 
Flesh white, tender, juicy, sub-acid, rather rich flavour. Septem- 

~ ber, October. 


Fatt ORANGE. 


Holden. Hogpen. 
Jones’ Pippin. 

Origin, Holden, Mass. A very strong, erect grower, good 
bearer. 

Fruit fair, large, roundish, ovate, angular. Skin pale yellow, 
sometimes with a dull red cheek and sprinkled with brownish 
dots. Stalk short, inserted in a deep, narrow cavity, very 
slightly surrounded by russet. Calyx large, partially closed, 
basin rather deep, narrow. Flesh white, tender, juicy, sub-acid. 
Too acid for a dessert, good for cooking. October, November. 


Fay’s Russet. 


Origin, Bennington, Vt., on the farm of Mr. Fay, moderate 
grower and very productive. 

Fruit rather below medium size, conic. Skin light yellow, 
mostly covered with russet, having a crimson cheek, obscurely 
striped. Stalk short and small, inserted in a moderate, acute 
cavity. Calyx partially closed, segments long, in a shallow 
somewhat furrowed basin. Flesh white, tender, sprightly, 
pleasantly sub-acid. April, June. 


Fisn’s SEEDLING. 


Origin, Keene, New Hampshire. Tree vigorous and produc 
tive, highly esteemed in its locality. 

Fruit medium, oblate, oblique. Skin deep red on the sunny 
side, indistinctly striped with darker red and yellow, and 
sprinkled with yellow dots. Stalk medium length, in a round, 
deep, russeted cavity. Calyx large, segments reflexed, in a 
broad basin, of moderate depth. Flesh greenish white, tender 
melting, with a rich vinous, saccharine flavour. October, No: 
vember. (Robert Wilson’s MS.) 


144 THE APPLE 


Focur. 


A seedling of Lebanon Co. Pa. Tree a low open head, 
productive. 

Fruit large, oblate, slightly conic, angular. Skin pale yellow, 
sometimes with a blush. Stem short, cavity broad, deep, russeted. 
Calyx almost closed, cavity broad and shallow. Flesh white, 
crisp, tender, juicy, with a good, sub-acid flavour. October, 
December. Excellent for culinary purposes. 


FounpDLinG. 
Shirley. Groton, 


Origin, Groton, Mass. Tree moderately vigorous, spreading, 
productive. 

Fruit above medium, oblate, inclining to conic, angular. Skin 
yellowish green, striped and shaded with deep rich red. Stalk 
short, slender, in a large, somewhat furrowed cavity. Calyx 
closed, basin small, furrowed. Flesh yellow, tender, juicy, with 
a pleasant, rich, vinous flavour, very good. August, Septem- 


ber. 


Forp APPL. 


Origin, farm of David Ford, Canaan, Columbia Co., N. Y. 

Fruit large, roundish, slightly conical, colour rich yellow. &tem 
long, cavity shallow, basin small, plaited. Flesh yellowish white, 
solid, moderately tender, with a high, rich, rather acid flavour. 
October, January. (Cult.) 


Fort Miamt. 


Origin near Fort Miami, Ohio. Tree thrifty, healthy, pro- 
ductive, but not an early bearer. 

Fruit medium to large, oblong, flattened at both ends, some- 
what ribbed. Colour brownish red, generally a little russeted, 


Stalk medium, cavity deep, open, uneven. Calyx closed, basin: 


abrupt, furrowed. Flesh yellowish white, crisp, breaking, with an 
excecdingly high, sub-acid, spicy flavour. February to May. 
(Elliott.) 


Frencu PIPPIN. 


Tree hardy and vigorous, with dark, reddish brown shoots, 
grown in Essex Co., N. J. 

Fruit rather large, roundish, oblate, sometimes oblique. 
Skin fine yellow, with a faint dull cheek, thinly sprinkled 
with large hrown dots, and traces of russet. Stalk short, 
inserted in a medium cavity, basin large, open. Flesh yel- 


THE APPLE. 145 


lowish, tender, pleasant, rich, sub-acid, very good. October, 
January. : 

Quite distinct from Newark er French Pippin, which has 
slender branches. There is also another French Pippin, grown 
in Pa, distinct. 


FRaNKLIn’s GoLpEN Pirrin. Thomp. Lind. Man. 
Sudlow’s Fall Pippin. 


This should be an American variety, named after Dr. Frank- 
lin. Fruit of medium size, oval, very regular in shape, rather 
broadest at the base. Eye sunk in an even hollow. Stalk 
short, slender, deeply planted. Skin deep yellow, freckled with 
numerous dark spots. Flesh pale yellow, crisp, tender, with a 
fine rich aromatic flavour. The tree grows freely, and forms an 
upright head. October. 

We have not been able to obtain the fruit, and give the old 
description. 


GABRIEL. 
Ladies’ Blush. 


Tree of rather slender growth, productive. 

Fruit above medium, globular, inclining to conic. Skin 
whitish green, shaded and splashed with crimson, and sprinkled 
with grey dots. Stalk short, inserted in a broad, deep cavity. 
Calyx open, set in a moderate, uneven basin. Flesh yellowish, 
tender, juicy, with a rich, pleasant, sub-acid flavour. October 
and November. 


GARRETTSON’S IARLY. 


Tree of vigorous growth, productive. Fruit medium, roundish, 
slightly conic, a little angular. Skin yellowish, thickly covered 
with light specks. Stalk short, inserted at an inclination in a 
shallow cavity. Calyx closed, in a small abrupt furrowed basin. 
Flesh white, tender, juicy, with a pleasant sub-acid flavour. 

‘July and August. 


Gewiss Goop. 
Gewis Guth. Indeed Good. 


Fruit medium globular, sometimes oblate, often conic. Skin 
light yellow, slightly shaded with carmine. Stalk short, in- 
serted in a deep, narrow cavity. Calyx partially closed, basin 
deep, slightly corrugated. Flesh juicy, tender, crisp, with a 
somewhat spicy, sub-acid flavour. December, February. 

a Origin, Berks Co., Pa., and is much esteemed by the farmers 
ere. 
7 


146 THE APPLE. 


% 
GoLDEN SWEET, 


A: ing, or . 
Golden Sweet, 2 | Remick 
A celebrated Connecticut fruit sent us by Mr. Lyman, of tl at 
state. Fruit above the medium size, roundish, scarcely flattened, 
fair, and well formed. Skin, when fully ripe, pale yellow or 
straw colour. Stalk about an inch long, slender at its junction 
with the fruit. Calyx closed, and set in a basin of moderate 
depth. Flesh tender, sweet, rich, and excellent. The tree isa 
pretty free grower, and bears large crops. A valuable sort. 

Ripe m August and September. - 


GotpEen Batn. Ken. 7 


This is a favourite apple in the state of Maine, and a vigorous, 
hardy variety. Fruit large, roundish, narrowing a little to the 
eye, about three inches deep—and a good deal ribbed at the 
sides and towards the crown. Skin smooth, golden yellow, with 
a few dots. Stalk set in a broad, shallow cavity. Eye rather 
narrow. Flesh crisp, tender, with a rich, aromatic flavour. 
December to March. A native of Connecticut. Moderate 
bearer. 

Gotpen Russet, or Mass. 


Tree vigorous, upright, and productive. Fruit medium, glo- 
bular, conic. Skin golden russet, with a sunny cheek. Stalk 
small and short, inserted in a deep cavity. Calyx nearly closed, 
segments small, recurved, basin deep, round, and open. Flesh 
yellowish-white, tender, with a rich mild sub-acid flavour. 
January, April. 

There are many Golden Russets about the country, and it is 
difficult to identify them. This is from Mass., and believed to 
be distinct from those grown in N. Y., and west, yet may not 
prove so when fully tested. 


Eweuish Gorpen Prepix. Ray. Tohmp. Lind. 


Golden Pippin. 

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

Milton Golden Pippin, 

Russet Golden Pippin, 
Herefordshire Golden Pippin, 
London Golden Pippin, 
Warter’s Golden Pippin, 
Bayfordbury: Golden Pippin, 
Pepin d’Or. Knoop, 
Pomme.d’Or. Noisette of Duh. 
Koening’s Pippelin. 

Reinette d’ Angleterre. 


The Golden Pippin of the English, is the queen of all dessert 


? 


IHE APPLE. 147 


apples, in the estimation of the English connoisseurs, as it unites 
the qualities of small size, fine form, and colour, with high flavour 
and durability. It is a very old variety, being mentioned by 
Evelyn, in 1660, but it thrives well in many parts of England 
still, The Golden Pippin has never become popular in this 
country, either because the taste here, does not run in favour 
‘ of small apples, with the high, sub-acid flavour of the Golden 
Pippin, and other favourite 
English sorts, or because 
our Newtown  pippins, 
Swaars, and Spitzenburghs, 
etc., are still higher fla- 
voured, and of a size more 
admired in this country. 
The Golden Pippin is not 
a very strong grower, and 
is rather suited to the gar 
den than the orchard, with 
us. 
Fruit small, round, and 
regularly formed. Skin 

— gold colour, dotted with 
Golden Pippin. gray, russety dots, with also 
obscure white specks imbedded under the skin. Stalk nearly 
an inch long, slender. Calyx small, and set in a regular, shallow 
basin. Flesh yellowish, crisp, rather acid, but with a rich, 
brisk, high flavour. A great bearer, but requires a strong, deep, 
sandy loam. November to March. Does not succeed well 
here. 

There are many varieties of the English Golden Pippin, dif- 
fering but little in general appearance and size, and very little 
in flavour, from the old sort, but of rather more thrifty growth; 
the best of these are Hughes’, and Kirke’s new Cluster Golden 
Pippins. — 


GRANDFATHER. 


Fruit large, roundish, oblate, inclining to conic, somewhat 
anoular. Skin whitish, marbled, striped, splashed, and shaded 
with crimson. Stalk short, inserted in a very deep cavity, sur- 
rounded by russet. Calyx small, closed, set in a small deep, 
abrupt basin, surrounded by prominences. Flesh white, tender, 
juicy, pleasant, sub-acid flavour, October. 


148 THE APPLE. 


Green SEEK NO FURTHER. 


White Seek-no-further. 
Flushing Seek-no-further. 
Seek-no-further. » Come. 

Rather large, roundish, conical. Skin yellowish green, sprink- 
led with green and brown dots. Stem short, im a moderate 
cavity. Calyx closed, in a rather deep basin. Flesh white, 
crisp, tender, juicy, with a pleasant, mild, sub-acid flavour — 
October, January. 

Tree while young very slow in its growth, but makes a compact, — 
well formed head in the orchard. 

Fruit apt to be knotty and unfair. 

Origin in the garden of the late Wm. Prince, Flushing, L. I. 


GREENSKIN. 


An old fruit much grown in North Carolina, also west. 

Tree vigorous and erect, productive. 

Fruit medium, oblate, flattened at base and crown. Skin 
greenish yellow, oily. Stalk very short, inserted in a large 
cavity. Calyx small, closed, set in a broad, open basin. Flesh 
juicy, very tender, with a sweet, rich, vinous flavour. November, 
February. 


Green’s CHOICE. 


Origin Chester County, Pa. Tree vigorous and productive. 

Fruit medium, roundish, conical. Skin yellow, striped with 
red. Flesh, tender, juicy, very mild sub-acid or almost sweet. 
Ripe last of August and first of September. 


Green Mountain Pippin. 


From Georgia, and much grown there as a market fruit. 

Fruit medium, oblate, inclining to oblong, flattened at base 
and crown. Skin greenish yellow. Stalk medium, curved, in 
a rather broad, deep cavity, surrounded with russet. Calyx open, 
™m a broad, shallow basin. Flesh white, crisp, juicy, tender, 
with a pleasant vinous flavour. November, February. 


GREEN CHEESE. 
Winter Cheese. Turner’s Green. 


Origin Tennessee, tree of rather slow growth, an early and 
abundant bearer. 

Fruit medium, oblate, obliquely depressed. Skin greenish 
yellow, covered with brown dots. Stalk very short, in a broad, 
deep cavity, surrounded by russet. Calyx partially closed, in a 


THE APPLE. 14 


broad shallow uneven basin. Flesh rather fine, juicy, with a 
brisk sub-acid flavour. November to April. 

There are several other varieties of Cheese, such as Summer, 
Maryland, Fall, &c., but we have not seen enough of them te 
give descriptions. 


Grimes’ GoLpEN Piprin. 


Originated on the farm of Thos. Grimes, Brooks County, 
Virginia. 

Fruit medium, cylindric, angular. Skin golden yellow, 
covered with minute brown dots, Stalk rather short, inserted 
in a deep narrow cavity. Calyx closed or partially closed, set 
in.a deep abrupt basin. Flesh yellow, juicy, crisp, rich, with a 
peculiar sub-acid flavour. January to March. 


Harn. 


Origin Berks County, Pa., a vigorous grower and profuse 
bearer. 

Fruit large, globular, inclining to oblong. Skin yellow, striped, 
marbled and mottled with red. Stalk rather long, slender, set 
in a deep, abrupt cavity. Calyx nearly closed, basin open, 
slightly corrugated. Flesh white, juicy, tender, rich, sweet and 
slightly aromatic. November, March. 


Harris. 


Originated with Mr. Harris, Rockingham County, N. Carolina. 
Tree vigorous, erect, productive, popular j in its native locality. 

Fruit large, oblate. Skin bright straw-colour, occasionally 
with a pink blush. Stem very short and stout, cavity broad 
and shallow, basin large and deep. Flesh coarse, pleasant, sub- 
acid. Last of August and continues a long time, valuable for 
culinary purposes. (G. W. Johnson, Ms.) 


HArnisH. 


Fruit medium, oblong, oval, slightly angular. Skin mostly 
shaded with dark red, and sprinkled with greyish dots. Flesh 
compact, tender, not juicy, almost sweet, pleasant. September to 
October. 

From Pennsvlvania, said to have originated in Lancaster 


County. 


Hawrtnornpven. Thomp. Lind. Ron. 
White Hawthornden. Nicoll. 
_A celekrated Scotch apple, which originated at Hawthornden, 


150 THE APPLE. 


the birth-place of the poet Drummond. It resembles, some 
what, our Maiden’s Blush, but is inferior to that fruit in flavour. 

Fruit rather above the medium size, pretty regularly formed, 
roundish, rather flattened. Skin very smooth, pale, light yel- 
low, nearly white in the shade, with a fine blush where exposed 
to the sun. Calyx nearly closed, set in a rather shallow basin, 
with a few obscure plaits. Stalk half an inch long, slender. 
Flesh white, juicy, of a simple, pleasant flavour. An excellent 
bearer, a handsome fruit, and good for cooking or drying. The 
ends of the bearing branches become pendulous. 


Hecror. 


A seedling of Chester Co., Pa. Large, oblong, conical, striped 
and mottled with red on a yellow ground. Stem three-quarters 
of an inch long, slender, inserted in a deep, open cavity. Basin 
narrow, deep, furrowed. Flesh crisp, texture fine, flavour 
pleasant. Quality “very good.” January, April. (Ad. Int 
Rep.) 

HeEmMpuILL. 


From Person Co., N. Carolina. An erect, vigorous grower, 
and bears profusely. 

Fruit nearly globular, somewhat oblong, inclining to oblate. 
Skin whitish yellow, very much shaded with red, and thickly 
sprinkled with greyish dots. Stalk medium, in a rather broad, 
deep cavity. Calyx closed, basin small. Flesh yellowish 
compact, with a very rich, mild, sub-acid flavour. November 
May. 


Henry AppPie. 


A strong vigorous grower, and productive, from Vermont. 

Fruit large, oblong, conic, angular. Skin yellow, with a slight 
bronzed cheek, and many small, greyish dots. Stalk short, cavity 
moderate. Calyx closed, basin small. Flesh yellow, tender, 
not very juicy. Flavour rich, pleasant. October, January. 


Hewnrick Sweet. 


Henry Sweet. 
Ladies’ Sweet of some. 
Sweet Pearmain. 


Strong, upright grower, regular and good bearer. 

Fruit medium, oblate, conic. Skin whitish yellow, shaded 
with light red, splashed with crimson, and sprinkled with a few 
grey dots. Stalk slender, medium, inserted in a deep, wide 
cavity. ‘ Calyx small, closed, set in a rather deep, abrupt, round 
basin. Flesh white, tender, juicy, very sweet, not very rich, 
Novembcr, May. 


THE APPLE. 151 


HERMAN. 


Origin, farm of Mr. Herman, Cumberland Co., Pa. Tree 
vigorous and spreading, quite prolific. “ 

Fruit medium, oblong, conic. Colour, fine red strijed on 

reen ground. Flesh greenish, tender, juicy, sub-acid, and higb 
Bsc November to April. (David Miller Jr., Ms.) 


Hess. 
Origin, Lancaster Co., Pa. 


Medium size, form variable, sometimes roundish, often conical. 
Red, in stripes of different hues. Stem short, rather stout. 
Cavity narrow, moderately deep, slightly russeted. Basin deep, 
narrow. Flesh greenish white, tender. Flavour agreeably 
aromatic. Quality “very good.” Winter. (Ad. Int. Rep.) 


HIGHLANDER. 


Origin, Sudbury, Vermont. Tree a good grower, very pro- 
ductive. Fruit medium, oblate, approaching conic. Skin 
greenish, mottled and striped with red. Stalk short, rather 
slender, inserted in a rather deep cavity. Calyx smali and 
closed, basin small. Flesh white, juicy, tender, with a pleasant 
vinous flavour. September, October. 


Hicutor Sweet. 
= 
Summer Sweet. Sweet June. ~ 


Origin, Plymouth, Mass. An old variety, highly prized at 
the West. Growth vigorous, very productive. 

Fruit medium, or below, roundish, regular. Skin very smooth, 
ight yellow, partially covered with green dots. Stem medium, 
inserted in a deep, narrow cavity, surrounded. by thin russet. 
Calyx small, closed, basin shallow, slightly furrowed. Flesk 
yellowish, very sweet, not very juicy, but pleasant and rich. 
August. 


HEPLER. 
Raised by Mr. Hepler, of Reading, Pa. 


Fruit medium, oblate, inclining to conic. Colour light yel- 
low, shaded with dull red. Stalk short and small, cavity deep, 
surrounded by green russet. Calyx partially closed, basin open. 
Flesh white, not juicy, with a pleasant sub-acid favour. Decem- 
ber to April. 

Hizron. 


Origin, Columbia County, N. Y. Tree vigorous and piodue- 
tive. 


152 F TUK APPLE. 


Fruit large, roundish. Skin yellowish green. Flesh tenaer, 
juicy, sub-acid, excellent for culinary purposes. September te 
October. 


Hit’s Favourire. 


Origin, Leominster, Mass. A thrifty grower, and very pro- 
ductive. 

Fruit about medium, roundish, slight?y conic, angular, Skin 
yellow, mostly shaded, and striped with red, covered with thin 
bloom and numerous whitish dots. Stalk short, cavity medium, 
uneven. Calyx closed, basin small, shallow. Flesh yellow, com-. 
pact, tender, juicy, with a pleasant, slightly sub-acid, aromatic fla- 
vour. Middle of September, and in use for a month. 


Hoe Istanp SvEe?. 
Sweet Pippin. 


Origin, Hog Island, adjoining Long Island. Tree vigorous 
and productive. Valuable for family use and stock feeding. 

Fruit of medium size, oblate. Skin yellow, striped with red, 
with a bright crimson cheek. Stem rather short, slender, 
inserted in a deep abrupt eavity. Calyx closed, set in a broad 
basin of moderate depth. Flesh yellow, juicy, crisp, tender, 
slightly aromatic, with a very sweet, rich, excellent flavour. 
September, October. 


Houiapy’s SrepLine. 


Raised by John Hollady, Spottsylvania county, Va. <A very 
thrifty, upright grower, a good bearer. 

Fruit medium, oblate. Colour yellow, with a faint blush, and 
sprinkled with grey dots. Flesh yellowish, compact, tender, 
rich, aromatic. November to March. (H. R. Roby.) 


Hoxianp Pirrin. Thomp. Lind. Miller. 


Reinnette d’Hollande. Noisette ? 


S Pippin. 
Pip Mere PT t of New Jersey. 


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

The Holland Pippin, in the gardens here, begins to fall from 
the tree, and is fit for pies about the middle of August, and from 
that time to the first of November, is one of the very best kitchen 


A 


THE APPLE. 153 


apples, making the finest tarts and pies. Itis not equal to the 
Fall Pippin for eating. 

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


Ho.titow Crown. 


- Fruit medium, oblong, inclining to oval, flattened at crown. 
Skin yellow, striped and splashed with red, and sprinkled with 
a few grey dots. Stalk short, surrounded with russet, in a mo- 
derate cavity. Calyx closed, basin broad. Flesh yellowish, 
juicy, with a sprightly aromatic excellent flavour. October, 
January. 


Homony. 


Origin unknown. Perhaps a local name. Tree vigorous, 
upright, an early and constant bearer. Much esteemed in Ken- 
tucky, where it ripens first of July, or about the time of early 
Harvest. 

Fruit large, ovate-conical. Skin yellow, striped with red, mostly 
a deep red in the sun. Flesh white, tender, mild, sub-acid, with 
arich, Pearmain flavour. (I. 8. Downer, Ms.) 


Howry GREENING. 
Poppy Greening. 

Origin uncertain. Grown at the West. Tree vigorous, 
spreading, very productive. 

Fruit large, oblong oval, angular. Skin greenish yellow, 
sprinkled with green and grey dots. Stalk rather long, slender, 
inserted in a deep cavity. Calyx closed, set in a deep, broad 
basin. Flesh white, tender, juicy, brisk, sweet, and slightly aro- 
matic. December to April. 


Hooker. 


Origin, Windsor, Conn. Growth upright, vigorous, produc- 
tive. 

Fruit medium, conic, slightly oblique. Skin greenish yel- 
low, shaded with dull crimson, striped with red, and sprinkled 
with large russet dots. Stalk short, inserted in a very shallow 
cavity. Calyx small, partially closed, in a small, abrupt basin 
Flesh greenish, tender, juicy, with a pleasant sub-acid flavow 
November to January. se 


154 THE APPLE. 


Horst AppPie. 
Summer Horse. Yellow Hoss. 


Origin supposed to be North Carolina. Tree vigorcus, an 
early and abundant bearer, valuable for drying and culinary 
purposes. 

Fruit large, varying in form from oblate to oval, angular. 
Skin yellow, sometimes tinged with red, and small patches of 
russet, Stalk short, cavity and basin shallow. Flesh yellow, 
rather firm and coarse, tender, pleasant, sub-acid. Last of July 
and first of August. 


Hovsvum’s Rep. 


Origin, Berks county, Pa. Large, oblong, compressed at the 
sides. Skin red in stripes, yellow at the base. Stem short, 
thick. Cavity narrow, not deen, slightly russeted, basin 
moderately deep, plaited. Flesh firm, texture tender, with a 
delightful aroma; quality, “ very good,” at least. October and 
February. (Ad. Int. Rep.) 


Hoover. 


Raised by Mr. Hoover, of Edisto, South Carolina. 

Fruit large and beautiful, nearly globular, inclining to conic, 
Color rich dark crimson, peculiarly marked with round, white 
spots of about an eighth of an inch in size. Stem half an inch 
long, fleshy. Calyx open, in a smooth, greenish yellow. basin, 
Flesh white, flavour brisk acid. November to February. 


Howe’s Russet. 


Origin, Shrewsbury, Mass. Very much resembles Roxbury 
Russet, and may be seedling of it. 

Fruit large, oblate, often conic, angular. Skin greenish yel- 
low, mostly covered with russet, and generally with a bronzed 
cheek. Stalk short, inserted in a broad cavity. Calyx par- 
tially closed, basin abrupt, uneven. Flesh yellowish, compact; 
brisk, vinous flavour. January to May. 


Houpparpton Pippin. 


Origin uncertain, received of Robt. Wilson of Keene, New 
Hampsuiro; he says it is much cultivated in that neigbourhcod, 
higiiy prized, anu uy many preferred to Baldwin. ‘Tree thrifty, 
strong grower, and productive. 

Fruit large or very large, variable in form, globular inclining 
to conic, angular, slightly oblique. Skin yellow, shaded and 
striped with red. Stalk short, serted in a moderate ite 
Calyx closed, basin small, corrugated. Flesh tender, yellowish, 


THE APPLE. 153 


crisp, juicy, with a very pleasant sub-acid flavour. Core long 
and open. November to March. 


Hucues. 
Origin, Berks Co., Pa., from Thomas Hughes, said to be an 


‘abundant bearer, large, roundish. Skin greenish yellow, with 


a blush, and numerous grey dots. Stem variable in length, slen- 
der, inserted in a moderately deep open cavity. Calyx large, 
vpen, set in a wide, deep, sometimes plaited basin, Flesh fine 
texture, tender, juicy. Flavour very agreeable, saccharine without 
being sweet, with a delicate and delicious aroma. Quality 
“very good” if not “best.” March, April. (Ad. Int. Rep.) 


Hur.eut. 
Hurlbut Stripe. 

Origin, famn of Gen. Hurlbut, Winchester, Conn. Tree very 
vigorous, and great bearer. Fruit medium, oblate, slightly conic, 
angular. Skin yellow, shaded with red stripes, and splashed 
with darker red, and thinly sprinkled with hght dots. Stalk 
short, rather slender, inserted in a broad deep cavity, surround- 
ed by russet. Calyx closed, basin rather shallow. Flesh 
white, crisp, tender, juicy, with a mild sprightly sub-acid 
flavour. November, December. 


Hunt's Russer. 


Origin, Mr. Hunt’s Farm, Concord, Mass. Growth rather 
slow, bears annually and abundantly. 

Fruit small, conic. Skin russet, shaded with dull red, on a 
greenish yellow ground. Stalk short, slender, cavity deep and 
broad. Calyx closed, segments long, recurved in a round open 
basin. Flesh juicy, fine grained, rather rich, sprightly, sub-acid 
flavour. December to April. 


Toua. 


Specimens received from W. N. White, Athens, Ga. " 

Fruit large, oblate, angular, compressed horizontally. Skin 
yellow, mottled, marbled, striped and shaded with crimson. 
Stem short, in a rather large cavity. Calyx large, partially 
closed, in an abrupt furrowed basin. Flesh white, fine grained, 
tender, juicy, vinous, rich and agreeable. A very delightful! 
apple. Core smail. December to February. 


JUNALIESKA, 
Raised in Cherokee Co., N. Carolina, by J. Whittaker. 


Fruit large, globular, inclining to conic. Skin fine yellow, 
colour, speckled with dark brown russet. Stem short and fleshy 


156 THE APPLE. 


cavity narrow, basin very small. Flesh yellow, with a 
sprightly sub-acid flavour. November to March. (T. Van 
Beuren, Ms.) 


Inp1ana Favourite. 


Supposed to have originated on the farm of Peter Morrits, 
Fayette Co., Indiana. Growth healthy, spreading, and a good 
bearer. Fruit medium or large, flattened at the ends, slightly 
one-sided. Skin yellowish, shaded and streaked with red, and 
covered with russet specks. Stem rather short and slender, 
cavity deep. Calyx irregular, basin abrupt. Flesh white, 
tender, juicy, vinous, almost sweet, and very pease “very 
good.” January to April. (A. H. Ernst.) 


JACKSON. 


Origin, premises of James M. Jackson, Bucks Co., Pa. Size 
medium, roundish. Skin greenish yellow, with many dark 
green blotches and grey dots, a very few faint stripes, and warm 
mottled brown cheek. Stem variable from short to long, insert- 
ed in a deep narrow cavity. Calyx closed, set in a moderately 
wide and deep, sometimes slightly plaited basin. Flesh greenish, 
fine texture, tender, juicy. Flavour delicately aromatic. Quality 
very good, perhaps best. October to May. (W. D. Brinckle.) 


JEFFERSON County. 


Origin, Jefferson Co., N.Y. Tree vigorous, an early and great 
bearer. Fruit medium size, round, regular. ‘Stalk set in a deep 
cavity. Calyx small, closed, in a deep smooth basin. Skin 
smooth, greenish yellow, marbled with red and russet on the 
sunny side, running into broken stripes toward the shaded side. 
Flesh crisp, juicy, tender, mild, sub-acid, rich and excellent. 
October to February (Hort.) 


JENKINS. 


Originated with John M. Jenkins, Montgomery Co., Pa. 
Fruit small, roundish, ovate, red interspersed with numerous 
large white dots on yellowish ground. Stem more than half 
an inch long, slender. Cavity deep, rather wide, sometimes 
russeted. Calyx closed; basin deep, open, furrowed. Flesh 
white, tender, fine texture, juicy. Flavour agreeably saccha- 
rine, exceedingly pleasant and aromatic. Quality “ very good” 
if not “best.” The Jenkins is one of those delicious little apples 
peculiarly fitted for the table at evening entertainments. Janu- 
ary to March. (W. D. Brinckle.) 


JERSEY SWEETING. 


A very popular apple in the middle States, where it is rot 


a 


THE APPLE. 187 


only highly valued for the dessert, but, owing to its saccharine 
quality, it is also planted largely for the ‘attening of swine. 

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


JeEweET?’s Fine Rep. 
Nodhead. 


Origin, New Hampshire, of moderate growth, and productive, 
requires high culture to produce fair fruit. 

Fruit medium, oblate. Skin greenish white, striped and 
shaded with crimson. Stem short, inserted in a broad deep 
cavity. Calyx firmly closed, in an exceedingly small basin. 
Flesh tender, juicy, with a very pleasant, sprightly, almost sweet 
flavour. November to February. 


JEweETT’s’ Brest. 


Origin, farm of 8. W. Jewett, Weybridge, Vt., same habit as 
Rhode Island Greening. 

Fruit large, oblate or nearly globular, irregular. Skin 
greenish, mostly shaded with deep red. Stem short, inserted in a 
large cavity. Calyx closed, set in a very small basin. Flesh 
yellowish, juicy, almost melting, with a very pleasant, rich, sub- 
acid flavour. December to February. 


Joun’s SwEet. 


Origin, Lyndsboro, New Hampshire, a good grower, some- 
what straggling, a prolific bearer. 

Fruit medium, oblong or conic. Skin whitish yellow, sprin- 
kled, striped, and splashed with red. Stem short, inserted in a 
narrow cavity, surrounded by russet. Calyx closed, set in an 
abrupt basin. Flesh juicy, tender, with a sweet peculiar flavour. 
January to May. 


JOHNSON. 


Origin, Brookfield, Conn. A strong, upright grower, and a 
good bearer. 

Fruit above medium, roundish, conic. Skin smooth, striped 
with red on a yellow ground, dark red in the sun. Stem of me- 
dium length, in a large cavity. Calyx closed, in an abrupt basin 


158 THE APPLE. 


Flesh remarkably tender, crisp and juicy, with a brisk, sweet 
flavour, very soon becomes mealy, after ripening. Middle of 
August to middle of September. 


JOHN CARTER. 


Origin uncertain, grown in Connecticut. Tree vigorous and 
productive, 

Fruit large, roundish, conic, angular. Skin yellow, marbled, 
striped and splashed with crimson. Stem short, set in a large 
cavity. Calyx closed, segments long, basin deep, slightly corru- 
gated. Flesh white, tender, juicy, with a mild, sub-acid flavour. 
September. 

JULIAN. 
Juling. 


A Southern fruit of uncertain origin. 

Fruit medium, roundish, tapering somewhat to the eye, rather 
one-sided, Calyx small, in a narrow basin. Stem short, in a mo- 
derate cavity. Skin thin, yellowish white, striped and marked with 
carmine, of a beautiful waxen appearance, sprinkled sparingly 
with whitish dots. Flesh white, tender, juicy, and fine flavoured, 
indeed the finest summer apple known North and South, 
Middle of July in Georgia. (White’s Gard.) 


Kaigun’s SpirzENBURGH. 
Red Pearmain. Red Spitzenburg. 


Fruit rather large, oblong oval, approaching conic. Skin 
whitish yellow, mostly shaded and striped with red, and thickly 
sprinkled with minute dots. Stalk of medium length, inserted 
in a deep open cavity. Calyx closed, segments long, set in a 
rather narrow abrupt basin, slightly corrugated. Flesh yellowish, 
coarse, crisp, juicy, with a pleasant, sub-acid flavour. November 
to January. 

KANE. 


Cane. Cain. 


Origin, Kent Co. Delaware. Tree moderately vigorous, 

upright, a beautiful little apple of pleasant flavour. 

Fruit small, oblate, slightly conic, regular. Skin whitish yel- 
low, waxen, beautifully shaded and lightly striped with fine 
crimson. Flesh whitish, juicy, crisp, with a pleasant flavour. 
October, November. 


Keswick Copitx. Thom, Lind. 


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


THE APPLE. 155 


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


KEISER. 
Red Seek-no-further. 


An old variety much grown in Jefferson Co., Ohio, and highly 
prized, growth of tree like Rambo. 

Fruit medium, roundish, oblate, slightly oblique, angular. 
Skin pale yellow, shaded with red, indistinctly striped and 
thickly sprinkled with large greyish dots. Stalk short, inserted 
in a large cavity. Calyx small, closed, in a broad, shallow, cor- 
rugated basin. Flesh yellowish, not very juicy, but mild sub 
acid. November to February. 

Another Red Seek-no-further, received from Samuel Miller, 
near Lebanon, Pa., distinct, and a universal favourite there. 
December to April. 


Kem. 
Origin, Berks Co., Pa. 


Fruit small to medium, oblong oval. Skin light waxen yel- 
low, thickly sprinkled with light russet dots. Stalk long, slen- 
der, in a very small, round, peculiar cavity. Calyx closed, basin 
shallow and uneven. Flesh white, tender, crisp, with a fine, 
brisk, delicate aromatic flavour. Very good. December 
to March. 


KELsEY. 

Origin, Berks County, Pa., on the premises of John Kelsey. 
Size medium, roundish, oblate, sometimes inclining to conical. 
Skin greenish yellow, with occasionally a faint blush and nume- 
rous grey dots. Stem short, inserted in a deep, moderately open 
cavity. Calyx closed, set in avery shallow, plaited basin. Flesh 
tender, fine texture, greenish white. Flavour mild, and exceed- 
ingly pleasant, fragrant aroma, Quality very good. March, 


(W. D. Brinckle.) 


Kenytisu Fitt-Basxer. Thomp. Lind. Ron. 


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

An immense English fruit, properly named, and much admired 
by those who like great size and beauty of appearance. The 
flavour is tolerable, and it is an excellent cooking apple. The 
tree grows strongly, and bears well. 

Fruit very large—frequently four and a half inches in dia- 
meter, roundish, slightly ribbed or irregular. Skin smooth, 


169 THE APPLE. i 


yellowish green, in the shade, but pale yellow in the sun, with 
a brownish red blush on the sunny side; slightly streaked o 
spotted with darker red. Flesh tender, juicy, with a sub-acid 
sprightly favour. October to January. 


Kentucky Apple. 


Of unknown origin and probably a local name, an early and 
abundant bearer, large and very uniform, oblong, conical, color 
green, marbled and mottled, with dull red in the sun, with irre- 
gular greenish splashes or specks. Cavity narrow, acuminate. 
Calyx large, in a narrow abrupt basin. Flesh not very fine, but 
juicy, very tender, with a very agreeable, sub-acid flavour. Very 
good. Nearly equal to Gravenstein. (T. McWhorter’s, Ms.) 


KirkBRIpDGE WHITE. 


Tree of rather slow growth, an early and abundant bearer. 

Fruit below medium, oblong, ovate, very irregular, ribbed. 
Skin yellowish white. Stalk short and small, in a narrow 
cavity. Calyx small and closed, segments long, reflexed, basin 
narrow. Flesh white, tender, juicy, sub-acid, ripe soon after 
early harvest, and continues in use four or five weeks; popular 
in some sections of the West. 


Klaproth. 
KLApRoTH. 
This beautiful apple, a native of Lancaster County, Pa., (on 
the farm of Mr. Brennaman), was brought into notice by Dr. J. 


K. Eshleman of Downingtown, Pa, and promises to be an excel- 
lent fruit, especially for market purposes. Bears carriage remark 


THE APPLE. 16% 


ably well, a most prolific hearer and vigorous grower; we give 
the Dr.’s description. Size medium, form oblate. Skin yreenish 
yellow, streaked and stained with red, deepened on the sunny 
side, dotted all over with light specks and occasional russet 
spots, near the stalk, which is short and inserted in a smooth 
deep cavity. Calyx small and closed, segments reflexed, set in a 
wide, regular, and well formed basin. Flesh white, very crisp, 
juicy, tender, and pleasant sub-acid flavour, and until quite ripe 
acid predominates. August to October. 


KRowseEr. 


Origin, Berks County, Pa., where it is exceedingly popular. 
Tree, a handsome grower and an abundant bearer. ‘ 

Fruit medium, roundish, conic. Colour whitish yellow, striped 
and splashed with carmine. Stalk rather short, inserted in a 
medium cavity. Calyx closed, basin small and corrugated. Flesh 
white, tender, mild, sub-acid flavour. December, March. 


Kercuum’s FAVOURITE. 


Origin, farm of Mr. Ketchum in Sudbury, Vt. Tree vigorous 
and productive. 

Fruit medium, irregularly oval, inclining to conic. Skin 
light waxen yellow, slightly shaded with rosy blush, irregularly 
sprinkled with carmine dots. Stalk of medium length, inserted 
in a narrow cavity, surrounded by russet. Calyx closed, basin 
deep and narrow. Flesh white, with a very mild, rich, and ex- 
cellent flavour. September to January. 


Lapy Heaty’s Nonsucu. 


Fruit medium, roundish, oblate. Skin light waxen yellow. 
Stalk short and stout, cavity large. Calyx closed, basin medium, 
corrugated. Flesh rather firm, with a pleasant slightly aromatic 
flavour. September. 


LAKE. 


Origin, D. C. Richmond, Sandusky, O. Tree of strong up- 
right growth, productive. 

Fruit scarcely of medium size, round, ovate, conical. Skin 
yellow, striped and shaded with deep red. Flesh tender, juicy, 
rich, pleasant sub-acid. Ripe September and October. (Rich- 
mond, Ms.) 


LANDON. 


Origin uncertain, found on the farm of Buel Landon, Grand 
[sle, Vermont, and by him introduced to notice. Tree vigorous, 
with low spreading branches, and bears moderately every year. 


162 THE APPLE. 


Fruit medium, roundish, inclining to conic. Skin yellow, 
mottled and shaded with red or deep crimson, and covered with 
sumerous grayish dots. Stalk short, cavity large, surrounded 


Landon. 


by russet. Calyx open, basin corrugated and shallow. Flesh 
yellowish, firm, crisp, juicy, with a rich, mild, sub-acid flavour, 
aromatic. Very good. February to May. 


Lane’s Rep Srreax. 


Origin, orchard of Mr. Lane, Edgar County, Illinois. Tree 
of moderate growth. 

Fruit large, round, conical, regular. Colour yellow, with very 
fine short stripes, and specks of bright red, beautiful. Flesh 
white, fine, tender, pleasant, sub-acid, ‘of fair quality. October. 
(Mc Whorter.) 


Lane’s SweEeEt. 


Origin, Hingham, Mass. Tree vigorous and productive. 

Fruit medium, oblate, slightly conic. Skin fine, yellow, with 
a sunny cheek. Stem short, cavity large, russeted. Calyx 
closed, basin small, open. Flesh yellowish, not very tender” 
juicy, sweet, aromatic. November to March. 


LANDRUM. 


A southern variety, sent us by W. N. White, Athens, Georgia. 
Fruit medium, conic, regular. Skin deep crimson, thickly 


THE APPLE. 163 


sprinkled with large white dots. Stalk of medium length, ra 
ther slender, set in a deep, acute cavity, surrounded by russet. 
Calyx very small, closed, basin small, slightly corrugated. 
Flesh yellowish, rather coarse, crisp, tender, juicy, with a rich, 
saccharine, vinous flavour. October-—November. 


Larce Srrirep WInTER PEARMAIN. 
Striped Sweet Pippin. 


Origin unknown, supposed to be Kentucky, grown at the 
south and west. A vigorous grower, and very productive. 

Fruit large, roundish, inclining to oblate, angular and irre- 
gular. Skin yellow, striped, splashed and shaded with crimson. 
Stalk short and small, inserted in a large cavity surrounded by 
russet. Calyx small, closed, set in a broad uneven basin. Flesh 
yellow, juicy, crisp, tender, with a very mild, rich, pleasant fla- 
vour, scarcely sub-acid. October to January. 


Late SrrawBeERry. 
Autumn Strawberry. 


Tree vigorous, upright. A regular bearer. 

Fruit medium, roundish, slightly conical, sometimes faintly 
ribbed ; nearly whole surface with small broken streaks of light 
and dark red. Stalk slender, about an inch long. Basin ribbed. 
Flesh yellowish-white, slightly fibrous, very tender, juicy, with a 
fine very agreeable sub-acid flavour. (Thomas.) 


LAcker. 
Laquier. 


Origin, Lancaster Co., Pa. 

Fruit medium, oblate, angular. Skin pale red, striped with 
crimson. Stalk short, slender, inserted in a narrow russeted 
cavity. Calyx closed, basin wide, deep, corrugated. Flesh 
white, tender, crisp, juicy, pleasant. November to March. 


Lepce Sweet. 


Origin, Portsmouth, N. H. Tree productive; regular bearer. 
Fruit large, roundish, flattened, yellowish-green tinged with 
blush, reddish russet specks. Stem short, stout. Cavity open, 
Jeep. Calyx particularly closed. Basin shallow. Flesh yel- 
lowish-white ; fine, juicy, crisp, sweet. January to June. (Hov 


Mag.) 
Le.anp Spice. 
Leland Pippin. New York Spice. 
Origin, Shurburne, Mass. Tree vigorous, productive, size large, 


164 THE APPLE. 


roundish. Skin yeilow, nearly covered with bright red. Stem 
short, in a narrow cavity. Calyx small, basin shallow Flesh 
yellowish, rather tender, juicy, with a very rich aromatic sub-acid 
flavour, excellent for dessert or kitchen. September, October. - 
(Cole.) 


Lewis. 


Origin, Putnam Co, Indiana. A good grower, and produc- 
tive. 

Fruit medium, oblate, conic. Skin yellowish, striped with 
crimson, and partially covered with thin cinnamon russet, and 
sprinkled with gray and brown dots. Stalk short, inserted in a 
deep cayity. Calyx closed or nearly so, in a moderate basin, 
Flesh yellow, compact, with a rich sub-acid flavour; not very 
juicy. November, February. 


LEICESTER SWEET. 
Potter Sweet. 


Rather large, flattish, greenish yellow and dull red, tender, 
tich, excellent, fine for dessert or baking. Winter. Tree, vigo- 
rous, not very productive. Origin, Leicester, Mass. (Cole.) 


Limser Twia. 
James River. 


An apple much cultivated South and West. Size medium 
or above, roundish oblate inclining to conic. Skin greenish 
yellow, shaded and striped with dull crimson, and sprinkled 
with light dots. Stalk of medium length, inserted in a broad, 
deep cavity, surrounded by thin, green russet. Calyx closed, 
set in a smnall, uneven basin. Flesh whitish, not very tender, 
juicy, with a brisk, sub-acid flavour. January, April. 


Locy. 


Globular, sometimes inclining to oblate, and sometimes ob- 
long or conic. Skin greenish, shaded and striped with dull 
red. Stalk short, inserted in a small, acute cavity. Calyx 
closed, in an open, furrowed basin. Flesh greenish, crisp, ten 
der, juicy, with a very pleasant, brisk, vinous flavour. Novem- 
ber—February. 


Lone Stem or MASSACHUSETTS. 


Origin, Massachusetts. Distinct from the Long Stem of 
Pennsylvania. Fruit medium, roundish. Skin pale yellow, 
with a dull brown cheek, covered with dots. Stalk very long 
and slender, cavity large. Calyx large, partially open, basin 


THE APPLE. 165 


broad. Flesh white, tender, juicy, with a fine, rich, mild, sub 
acid, aromatic flavour. September to October. 


Lonpon SwEEt. 
Heicke’s Winter Sweet. 


Tree upright, vigorous, a good bearer every year. 

Fruit medium or large, oblate. Skin pale yellow, with very 
slight indications of russet, a little green russet around the 
stalk, and sparsely covered with brown specks. Stalk exceedingly 
short, in a large cavity. Calyx closed, set in an abrupt, open, 
slightly uneven basin. Flesh whitish, juicy, tender, with a 
very fine, delicate, sweet flavour, slightly aromatic. Novem- 
ber to February. 


Lone IstaAnp SEEK-NO-FURTHER. 
Westchester Seek-no-further. Ferris. 


Origin unknown. An old variety. Tree vigorous and pro- 
ductive. Fruit large, oblate, conical. Skin yellow, striped and 
splashed with red. Flesh tender, juicy, with a sprightly sub- 
acid flavour. Very good. October to February. 


Lone Joun. 
Red Pearmain. Long Pearmain. 


Grown in Ohio. A large, oblong, oval, nearly cylindric, 
showy fruit, that has some reputation as a market apple about 
Cincinnati. Skin whitish, shaded with red and thickly sprin- 
kled with minute dots. Stall long and slender, in an acute 
cavity. Calyx small, nearly closed, in a round, open basin. 
Flesh yellowish, crisp, tender, sprightly sub-acid. November to 
January. 

Lovupon Pippin. 


White’s Loudon Pippin. 


Origin, farm of Mr. White, Loudon county, Va, and much 
cultivated in that section. 

Fruit large, oblate, approaching conic, angular. Skin light 
yellow, sprinkled with.a few greyish dots. Stalk short, inserted 
in a large cavity, surrounded by russet. Calyx large, open, 
basin smooth and even, rather deep. Flesh yellowish, compact, 
tender, juicy, rich, sub-acid. December to February. 


Lorine SWEET. 


Fruit medium, oblate. Skin greenish yellow, shaded with 
red and sprinkled with brown specks. Stalk very short, ina 
very large cavity, Calyx closed, basin shallow. Flesh tender, 
juicy, sweet, and rich. November to June. 


166 THE APPLE. 


LoweLL. 


Orange. Greasy Pippin. 
Tallow Apple. Queen Anne. 
Origin unknown. Tree vigorous, spreading, productive. 
Fruit large, roundish, oval, or conic. Skin bright waxen 
yellow. Stalk of medium length, cavity deep, uneven, basin 
deep, abrupt, and furrowed. Flesh whitish, with a baie rich 
rather acid flavour. September, October. 
» 
Lyman’s Pumpxin Sweer. Ken. 
Pound Sweet. 
A very large sweet apple, which we received from Mr. § 


Lyman, of Manchester, Conn. It is, perhaps, inferiour to the 
Jersey Sweet or the Summer Sweet Paradise for the table, but 
is a very valuable apple for baking, and deserves a place on this 


account in every orchard. The original tree of this sort is 
growing in Mr, Lyman’s orchard. 

Fruit very large, roundish, more or less furrowed or ribbed, 
especially near the stalk. Skin smooth, pale green, with ob- 
scure whitish streaks near the stalk, and numerous white dots 
near the eye, sometimes becoming a little yellow next the sun. 
Stalk short, deeply sunk in a narrow cavity. Calyx rather 
small, set in an abruptly sunk, rather irregular basin. Flesh 
white, very sweet, rich, and tender, but not very juicy. Sep- 
tember to December. 

There is another Pumpkin Sweet known in this State, which 
is oblong or pearmain-shaped, striped with yellow and red, and 
ripens in August-and September; a second rate apple. 


Lyman’s Larce SumMER. 
Large Yellow Summer. Ken. 


A large and handsome American fruit, introduced to notice 
by Mr. 8. Lyman, of Manchester, Conn. The bearing trees are 
easily recognized by their long and drooping branches, which 
are almost wholly without fruit spurs, but bear in clusters at 
their extremities. They bear poorly until the tree attains con- 
siderable size, when it yields excellent crops. Fruit quite large, 
roundish, flattened at the ends. Skin smooth, pale yellow. 
Flesh yellow, tender, sub-acid, rich, and high flavoured, and ex- 
cellent either for the table or for cooking. ” Last of August, 


Lyscom. Man. Ken. 
Osgood’s Favourite. Matthew Stripe. 


Origin, Massachusetts. Fruit large, roundish. Skin greenish 
yellow, with a few broken stripes.ov splashes of red. Stalk shovt, 


THE APPLE. : 167 


planted in a deep, round, even cavity. Calyx large, in a broad, 
plaited basin. Flesh fine grained, and exceedingly mild and 
agreeable in flavour. In use from September to November. 


Macomber, 


Origin, Guilford, Maine. 

Fruit full medium, oblate, angular. Skin yellowish, shaded 
and striped with red. Stalk short, cavity large. Calyx closed, 
basin large and regular. . Flesh white, fine grained, tender, fla- 
vour sub-acid. December, January. 


MacGnotia. 


Origin, Bolton, Mass. Growth moderate, productive. 

Fruit medium, oblate, conic. Skin yellow, beautifully striped 
and mottled with crimson. Stalk short, in a broad, uneven cavity. 
Calyx closed, basin small. Flesh white, tender, juicy, with a 
brisk, aromatic flavour. October. 


Mamen’s Favourite. 
Maiden’s Apple. 


Origin, farm of J. G. Sickles, Stuyvesant, N. Y., from whom 
specimens were received. Its delicacy and beauty will make 
it desirable for the amateur. ‘Tree of rather slow growth, up- 
right slender branches, an annual and good bearer. 

Fruit medium, or below, oblong, sometimes slightly conic, 
generally cylindric, but often very obscurely angular. Skin 
whitish, or pale waxen yellow, shaded, and sometimes slightly 
mottled with crimson, and sparsely sprinkled with minute dots. 
Stalk short and small, surrounded by thin russet, in a deep, 
uniform cavity. Calyx firmly closed, with persistent recurved 
segments, in a basin slightly corrugated, deep, abrupt, round, and 
open. Flesh whitish, tender, crisp, with a pleasant, very deli- 
cate, vinous flavour. December to February. - 


MarpeEn’s Buuss. Coxe. Thomp. 


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

Fruit medium sized, flat, and quite smooth and fair. Skin 
thin, clear, lemon yellow, with a coloured cheek, sometimes 
delicately tinted like a blush, and in others with a brilliant red. 
Stalk short; planted in. a rather: wide, deep hollow. Basin 


168 THE APPLE. 


moderately depressed. Calyx closed. Flesh white, tender 
sprightly, with a pleasant, sub-acid flavour. The fruit is very 


Maiden’s Blush. 


light. This variety forms a handsome, rapid growing tree, with 
a fine spreading head, and bears Jarge crops. 


Maysor. 


Originated with Major Samuel McMahon, Northumberland 
Co., Pennsylvania. Size large, roundish, red, sometimes blend- 
ed with yellow on the shaded side. Stem variable in length. 
Cavity rather wide, moderately deep. Basin uneven, shallow. 
Flesh yellowish, crisp. Flavour pleasant, agreeably saccharine. 


Very good. (Ad. Int. Rept.) 


Meta Carte. Thomp. Lind. 


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


The Male Carle is the most celebrated of all apples in Italy 
and the south of Europe, whence it comes. Here or in New- 
England, it does not always attain perfection, but south of New- 
York it becomes beautiful and fine, as it needs a warm and dry 
soil. Has proved good south. 

Fruit of medium size, very regularly shaped, and a little nar- 
rower towards the eye. Skin smooth, with a delicate, waxen 
appearance, pale lemon yellow in the shade, with a brilliant 
erimson cheek next the sun, the two colours often joining in 


, | 


THE APPLE. 169 


strong contrast. Flesh white, not very juicy, but tenaer, and 
with a delicate, slightly rose-perfumed flavour. September to 


_ January. 


MaAnsFIELD Russet. 


Brought iato notice by Dr. Joseph Mansfield of Groton, Mas- 
sachusetts. ‘Tree vigorous and very productive. Fruit small, 
oblong, inclining to conic. Skin cinnamon russet. Stem long, 
inserted in a deep, furrowed cavity. Calyx partially closed, set 
in an open basin. Flesh not very juicy, rich, aromatic, saccha- 
rine, vinous Keeps till April or May. 


Manomet. 
Horse Block. Manomet Sweet. 


Origin, Plymouth, Massachusetts. Tree vigorous and pro- 
ductive. Fruit medium, roundish. Skin fine yellow with a 
richly shaded cheek. Stalk rather slender, inserted in a shal- 
low cavity slightly surrounded by russet. Calyx closed, basin 
shallow, corrugated. Flesh tender, juicy, sweet and rich. Au- 
gust, September. 


Marks. 


Origin, Berks Co., Pennsylvania, on the lands of Mr. Klinger, 
Tree vigorous, upright, productive. Fruit medium size, round- 
ish, tapering slightly to the crown, somewhat angular. Skin 
yellowish white with a few russet dots, and nearly covered with 
a faint orange blush. Stem half an inch long, rather stout, ca- 
vity narrow, deep, acuminate. Calyx small, closed, basin nar- 
row, rather deep, slightly russeted. Flesh whitish, tender, fine 
texture, delicately perfumed. Quality “very good” if not 
‘best.” January to March. (Ad. Int. Rep.) 


Maria Bus. 


Origin, Lancaster Co., Pennsylvania. A healthy grower and 
good bearer. Fruit large, roundish, oblate. Skin yellow shad- 
ed, striped and splashed with red, and thinly sprinkled with 
russet dots. Stem slender, cavity large, basin abrupt and open. 
Flesh white, very tender, juicy, subacid. October, November. 


Marston’s Rep Winter. 


We received this beautiful apple. from Nathan Norton, of 
Greenland, N. H., who says the original tree is over 100 years 
old and still standing in that town. Tree hardy, of mode- 
rate growth. Great bearer and keeps as well as Baldwin, and 
by many preferred to that variety, ‘and is a popular fruit in that 
peighbourhood. Fruit above medium size, oblong-oval, inclin- 

8 


170 THE APPLE. 


ing to ovate. Stem 2 of an inch long, rather slender, in a nar- 
row, deep, compressed, slightly russeted cavity—somet:mes 


Marston's Red Winter. 


with a lip. Calyx partially closed, segments long, in a ceep 
corrugated basin. Colour whitish yellow, shaded and striped 
with bright red and crimson, thickly sprinkled with minute 
dots. Flesh whitish yellow, very juicy, tender, sprightly sub- 
acid flavour. December to March. 


Maveracr’s SwWEEN 


Raised by Dr. Maverack, Pendleton District, S$. Carolina. 
Fruit large, roundish oblate, angular. Skin yellow, mostly 
shaded with crimson, and sprinkled with light grey or greenish 
dots. Stalk short, inserted in a large cavity surrounded by 
russet. Calyx open, set in a deep, irregular basin. Flesh rich, 
pleasant, vinous, saccharine. 


McArer’s Nonsucu. 


Originated at McAfee’s old Fort in Kentucky. Good grow- 
er, very productive. Fruit large, globular, inclining to oblate. 
Skin yellowish green, shaded and.striped with crimson and co- 
vered with a thin bloom. Stem short, inserted in a large cavi- 
ty. Calvx closed set in a small basin. Flesh. whitish, solid, 


THE APPLE. 17) 


crisp, tender, juicy, with a very agreeable, sub-acid flavour. 
December, February. 


McHenry. 


Origin, Elizabethtown, Hamilton, Co., Ohio, farm of Major 
McHenry. Growth upright and free, moderately productive 
Colour and quality similar to American Summer Pearmain. 
September to December. (Jackson.) 


Meacnu. 


From J. M. Ketchum, Brandon, Vermont. 

Fruit large, roundish, slightly conic. Skin greenish yellow, 
striped and mottled with light red, and sprinkled with brown 
dots. Stalk long, rather slender, set in a pretty large cavity. 
Calyx closed in a corrugated basin. Flesh yellowish, rather fine, 
juicy, rich, mild, sub-acid, aromatic. October, November. 


Metrcs. 


Fruit large, regular, oblong, narrowing to the eye, some: 
times slightly ribbed. Skin yellow, but mostly concealed with 
a marbling of red and sprinkled with prominent yellow dots. 
Calyx small and closed, set ina narrow basin. Stem very short, 
thick, in a narrow deep cavity. Flesh yellowish white, tender, 
juicy, with a rich slightly sub-acid flavour. Autumn. (White’s 
Gard.) 0¢¢f— wal Gots fooeah elle: 

F HAs Ltee dint Be “MutstER. pea tom, at OF 

From Berks Co., Pa. Size below medium, roundish, conical. 
Skin greenish yellow, striped with red, with numerous white 
spots, and russet dots. Stem nearly half an inch long, insert- 
ed in a wide moderately deep cavity. Calyx small, closed, set 
in anarrow, shallow basin. Flesh tender. Flavour sprightly and 
pleasant. Quality “very good.” October. (Int. Rep.) 


iA 
a 
F 


Me.t in tHe Mourns. 


Origin, Chester Co., Pa. Fruit medium or rather below, 
oblate, slightly conic. Skin deep red on a green ground, with a 
few small white dots. Stalk long, very slender, curved, in a 
sinall cavity. Calyx closed, ina rather abrupt basin. Flesh 
white, tender, juicy, with a mild, rather rich, pleasant sub-acid 
flavour, somewhat resembling summer Pearmain. September 
to November. 


Mexico. 


Origin, Canterbury, Conn. Tree of moderate growth, produc- 
tive, hardy even in Maine. Fruit medium, roundish. Skin 


Uns 


“ 


b= gut ae ah 
~ 3 -... fet a i 
ot Hes (iter 

f 


172 THE APPLE. 


bright crimson, striped with very dark red, a little yellow in the 
shade with a few large light dots. Stalk large and long, cavity 
broad, shallow, russeted. Calyx rather large in a narrow basin, 
Flesh whitish, stained with red, tender, rather juicy, with a fine 
high flavour, handsome and excellent. September. (Cole.) 


Micnare, Henry Prepin. Coxe. Thomp. 
Rariton Sweet? 


A New Jersey fruit, a native of Monmouth county, first 
described by Coxe, and highly esteemed in many parts of the 
Middle States. Fruit of medium size, roundish, oblong or 
ovate, narrowing to the eye, smooth, and, when first picked, of a 
dull green, resembling slightly the Newtown Pippin. Skin, 
when ripe, of a lively yellowish green, Stalk short and rather 
thick. Calyx set in a narrow basin. Flesh yellow, very tender, 
juicy, with a peculiar sweet flavour. The tree forms a very 
upright head, with pretty strong shoots. November to March. 


Mrppte. 
Mittle. 


Origin, Herkimer, N. Y. A moderate grower, not very pro- 
ductive. Fruit medium or below oval, inclining to conic. Skin 
greenish yellow. Stem long, slender, in an acute cavity. Calyx 
closed, in a small corrugated basin. Flesh white, tender, juicy, 
with a brisk, rich, very mild, sub-acid flavour, slightly aromatic. 
December, February, 


Mirruin Kine. 


Origin, farm of Mr. Koffman, Miftiin Co., Pa. Fruit small, 
colour of Rambo, perhaps a trifle more red. Fruit oblong. 
Flesh remarkably tender, juicy, and pleasant, first rate. Oc- 
tober to December. (Trans. A. P. 8.) 


MILuer. 


Origin, Berks Co., Pa. Moderately vigorous, very productive. 
Fruit large, globular, inclining to oblong. Skin yellowish green 
shaded with red, and a bright cheek. Stem very short and 
thick, in a deep narrow cavity. Calyx nearly closed; basin 
small. Flesh white, juicy, crisp, tender. Flavour mild, sub-acid, 
very pleasant, core large. November. 


Mitier ApPLe. 


Supposed to be ascedling and brought to notice by James O, 
Miller, Montgomery, Orange Co.,N. Y. Tree vigorous and pro 
ductive. 


THE APPLE. 173 


Fruit rather large, oval or conic. Skin yellow, striped with 
red. Stalk short, inserted in a deep large cavity. Calyx open, 
in abroad uneven basin. Flesh yellow, tender, juicy, with a 
rather mild, rich, pleasant flavour. September, October. 


Minister. Man. Ken. 


A New England variety, introduced to notice by the late R, 
Manning. It originated on the farm of Mr. Saunders, Rowley, 
Mass. ; but was first exhibited to Mr. M. by a minister—the 
Rev. Dr. Spring, of Newburyport, whence its name. Mr. Man- 
ning recommended it, but it has not become popular. 

Fruit large, oblong, tapering, to the eye, around which are a 
few faurrows—and resembling the Yellow Belle-Fleur in outline 
Skin striped and splashed near the stalk, with bright red on a 
greenish yellow ground. Stalk an inch long, slender, curved to 
one side, and pretty deeply inserted. Calyx small, closed, 
inserted in a very narrow, plaited or furrowed basin. Flesh yel 
lowish white, very tender, with a somewhat acid, but very 
agreeable flavour. October to February. 


Mo.asszEs. 


Supposed to be a native of North Carolina. Tree upright, 
vigorous, and hardy. 

Fruit medium, oblate, angular. Skin thick, rough, greenish 
yellow, shaded with dull pale crimson, thickly covered with 
large crimson or lilac dots, and dull lilac bloom. Stalk long 
and slender, inserted in a large cavity. Calyx closed, basin very 
shallow. Flesh yellow and exceedingly sweet. January to 
April. 


Monx’s Favourite. 


From Randolph Co., Indiana. Tree very thrifty, an annual 
bearer. 

Fruit large, roundish, angular, slightly flattened, yellow mot- 
tled, striped and splashed with dark red, grey russet dots. Stem 
short, cavity open, regular. Calyx small, basin broad, furrows 
obscure. Flesh yellowish white, tender, sub-acid, very good. 
December to June. (Elliott.) 


Moorer’s GREENING. 


Raised by R. Moore, of Southington, Conn., very produe- 
tive. 

Fruit medium, globular, inclining to oblong or conic. Skin 
greenish yellow, sometimes with a slight blush. Stem smal] in- 
serted in a moderate cavity. Calyx closed, basin very shalow, 
Flesh white, juicy tender, with a brisk, vinous flavour. De 
sember, March. 


174 THE APPLE. 


Mosses Woop. 


Origin, Winthrop, Maine. 

Fruit medium, roundish. Skin yellow, striped with red, 
cavity and basin shallow. Flesh white, tender, juicy, flavour 
pleasant, sub-acid. September, October. (Me. P. 8. Rept.) ; 


Mouser APPLE. 
Moose Apple. 


Origin, Ulster Co., N.Y. Tree vigorous and productive. 

Fruit, in weight, light; in size, large, roundish-oblong, ot 
slightly conical. Skin pale greenish yellow, with a brownish 
blush on one side, and a few scattered, russety grey dots. Stalk 
three-fourths of an inch long, rather slender, not deeply inserted. 
Calyx closed, and set in a narrow basin, slightly plaited at the 
bottom. Flesh very white and fine grained, and moderately 
juicy, with a sprightly, delicate, and faintly perfumed flavour. 


Munson Sweet. 


Orange Sweet. Ray Apple. 
Meachem Sweet. 


Origin uncertain, probably Massachusetts. Tree vigorous, 
spreading, an annual and abundant bearer. 

Fruit medium, oblate. Skin pale yellow, sometimes with a 
blush, stem short, cavity large. Calyx closed, basin small. 
Flesh yellowish, tender, juicy, sweet. September to February. 


Morrtson’s Rep. 


Origin, supposed to be a native of Medfield, Mass., on the farm 
of Mr. Fisher, vigorous and productive. 

Fruit medium, conic, angular, Skin light yellow, shaded and 
obscurely striped with deep red. Stalk very short, stout, cavity 
small. Calyx closed, in a very small basin. Flesh tender, crisp, 
with a very mild, pleasant, peculiar flavour, November to 
March. 

NANTEHALEE. 
Maiden’s Bosom. 


Origin, Alabama, introduced by Dr. W. C. Baldwin, of Mont- 
gomery. 

In size large, in shape quite conical, and deeply ribbed, in 
colour a beautiful pale waxen yellow. Stem three-fonrths 
of an inch long, in a narrow, deep cavity. Calyx rather 
large, basin deep, very much ribbed. Flesh white, juicy, and 
pleasant, Middle of July to first of August. (J. Van Beuren, 
MS.) 


THE APPLE. 175 


Ne Pius Utrra. 


Specimens received from Wm. N. White, of Atkens, Ga.,* a 
beautiful fruit. 

Fruit very large, oblate, angular. Skin yellowish, mostly 
shaded with deep crimson, and thickly sprinkled with large, 
lightish dots. Stalk very short, inserted in a very large cavity, 
surrounded by russet. Calyx open, in a broad, deep, corrugated 
_ basin, which has a downy lining. Flesh white, very tender, fine 
grained, for a large apple, with a very refreshing, vinous flavour; 
an excellent fruit. October, November. 

This has proved to be Equinetely, page 139. 


NEQUASSA. 


Origin, Franklin, Macon Co., North Carolina, 

Fruit large, oblate, colour yellow striped with red. Stem of 
moderate length, inserted in a large, open cavity, basin smooth. 
and open. Flesh white and very sweet. November to Jan'- 


ary. (J. Van Beuren’s MS.) 


NEVERSINK. 


Origin, Berks Co., Pa. 

Fruit large, roundish, exterior of an exceedingly beautiful 
waxen orange-yellow colour, with a few russet dots, and a deli- 
ceately striped and richly mottled carmine cheek. Stem very 
short- and rather stout, cavity narrow, acuminate, shallow. 
Calyx large, basin deep, rather wide furrowed. Flesh yellowish, 
somewhat tough, owing probably to the fruit being much shri- 
velled, flavour approaching that of the Pine-apple quality, “very 
good.” December to April. (Ad. Int. Rep.) _ 


NIckasAck. 
Wonder (incorrectly.) Summerour. 


Origin, Macon Co., North Carolina, introduced by Silas Me- 
Dowell, of Franklin. Tree of a rambling habit, very vigorous 
a constant and prolific bearer. 

Fruit large, roundish, somewhat flattened at base and crown 
Skin yellowish, shaded, striped and splashed with crimson, and 
sprinkled with lightish dots. Stalk medium, inserted in a round, 
rather deep cavity. Calyx large, open, set in a rather broad 


* Some of the new Southern winter apples are of surpassing quality, 
caused, doubtless, by the more complete elaboration of their juice during 
their warm and lengthened season. 


176 THE APPLE. 


furrowed basin. Flesh yellow, tender, crisp, juicy, with a fine, 
rich, sub-acid flavour. November to April. 


Nickajack. 


Newark Kine. Coxe. Thomp. 
Hinckmay. 


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


Newark Pippin. Coxe, 


French Pippin, 
Yellow Pippin, 


A handsome and excellent early winter variety, easily known 
by the crooked, irregular growth of the tree, and the drooping 
habit of the branches. Not profitable. 

Fruit rather large, roundish-oblong, regularly formed. Skin 
greenish yellow, becoming a fine yellow when fully ripe, with 
clusters of small black dots, and rarely a very faint blush. 
Calyx in a regular and rather deep basin. Stalk moderately 


: of some American gardens. 


‘ 


THE APPLE. 177 


long, and deeply inserted. Flesh yellow, tender, very rich, 
juicy, and high flavoured. November to February. 


Norrsern Sweet. 
- 
Northern Golden Sweet. Golden Sweet. 


Origin unknown, supposed to be Vermont. Tree healthy 
and productive, but needs high culture for the perfect develop- 
ment of the whole crop. 

Fruit above medium, roundish, conic, angular. Skin oily 
yellow, sometimes with a blush. Stem rather long, in a mo- 
derate cavity. Calyx small, and closed in a narrow, abrupt, 
corrugated basin. Flesh white, tender, juicy, sweet, rich, and 
excellent. September, October. 


OconEE GREENING. 


Origin, banks of the Oconee river, a little below Athens, Ga, 
Fruit very large, roundish, flattened. Skin yellow, a little 
brownish in the sun, russet about the stem, with a few scat- 
tered russet dots. Calyx open, in a shallow, slightly-furrowed 
basin. Stalk very short, in a rather regular, deep cavity. 
Flesh yellowish, fine-grained, crisp, abounding in a delightful 
aromatic, lively, sub-acid juice, quality, “ best.”—(Ad. Int. Rept., 
Ga. H. Sc.) 


Outo Rep Srreaxk. 
Originated with James Mansfield, Jefferson Co., Ohio. Growth 


vigorous, upright. Fruit medium, oblate. Skin yellow, sha- 
ded, splashed, and striped with red. Stalk short, cavity large, 
russeted. Calyx large, closed, basin shallow, uneven. Flesh 
’ rather compact, juicy, rich, sub-acid. January to April. 


O.p Eneutsu Copiin. Thomp. 


English Codlin. Coxe. Lind. Ray. 
Trenton Karly ? 

A large and fair cooking apple, in use from July to No- 
vember. Fruit generally above medium size, oblong or conical, 
and a little irregular. Skin clear lemon yellow, with a faint 
blush next the sun. Stalk stout and short. Flesh white, 
tender, and of a rather pleasant, sub-acid flavour, Much 
esteemed for cooking, ripens gradually upon the tree. The 
trees are very vigorous and fruitful. 


Oxp Hovsz. 


From the premises of John Cauffman, Bucks Co., Pa. Size 
medium, oblate, inclining to ob.-conic. Skin yellow, with a 
blush. Stem short, ina moderately wide, not very deep cavity. 

g* 


1"8 THE APPLE. 


Calyx medium, closed, set in a wide, deep basin. Flesh tender, 
fine texture, juicy, flavour agreeable, aromatic ; very good, if not 
best. December. (W. D. ~ Brinckle.) 


OSCEOLA. 


Origin, Putnam Co., Indiana. Tree vigorous. Fruit medium, 
or above, roundish, obliquely flattened, angular. Skin yellowish, 
mostly shaded with red, much sprinkled with small raised 
dots, and covered with a thin bloom. Stalk short and small, 
in a large, russeted cavity. Calyx open, or partially closed, in a 
deep, regular basin. Flesh yellowish, solid, crisp, juicy, mild, 
sub-acid, “very good.” June to March. This somewhat 
resembles the Newtown Spitzenburgh, or N. Y. Vandevere, and 
perhaps equals that variety. Specimens from Reuben Ragan. 


ORANGE APPLE. 


Of New Jersey origin. A vigorous grower, and moderately 
productive. 

Fruit above medium, roundish, oblate. Skin orange yellow, 
with a few grey dots, and sometimes patches of russet. Stalk 
short, in a large cavity. Calyx closed. Basin moderate, Flesh 
yellow, juicy, sub-acid, pleasant. September, October. 


ORNDORF. 


Raised by Henry Orndorf, Putnam, Muskingum Co., Ohio. 
Fruit medium, roundish, slightly angular. Skin lemon yellow, 
rich red blush in the sun, with a few stripes and blotches of red. 
Stem slender, cavity and basin deep. Calyx open. Flesh yel- 
lowish, juicy, crisp, tender, sub-acid, nearly best. October, Noe . 
-ember. (Elliott.) 


Orne’s Earty. 


A foreign variety. 

Fruit rather large, somewhat angular. Skin yellow, slightly 
russeted. Flesh white, tender, juicy, with a pleasant vinous 
flavour. September, October. 


PARADISE, WINTER SWEET. 


The Winter Sweet Paradise, is a very productive and excel- 
lent orchard fruit, always fair, and of fine appearance. We 
received it some years ago, along with the Summer Sweet Para- 
dise, from Mr. Garber, of Columbia, Pa., and consider it a native 
fruit. 

Fruit rather large, regularly formed, roundish. Skin fair and 
smooth, dull green when picked, with a brownish blush, becom 


THE APPLE. L790 * 


ing a little paler at maturity. Stalk short, set in a round cavity. 
Calyx small, basin shallow and narrow. Flesh white, fine grained, 
juicy, sweet, sprightly, and very good. November to March. 


Pracu-Ponp Sweet. 


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

Fruit of medium size, rather flat, and a little one-sided or 
angular in its form. Skin striped light red. Stalk long and 
slender. Flesh tender or very mellow, moderately juicy, with 
a very rich, sweet, and agreeable flavour. September to No- 
vember. 


Prop.ie’s CHoice. 
Melt in the Mouth of some. 


A Pennsylvania fruit. 

Fruit medium, oblate, inclining to conic or ovate. Skin 
bright red, sometimes obscurely striped, thickly sprinkled with 
large whitish dots of peculiar-appearance. Stem short and 
fleshy, inserted in a large cavity. Calyx large, segments stout, 
in a rather large round basin. Flesh yellowish, firm, juicy, 
with a brisk, rich, sub-acid flavour. December to March. 


Puituies’ SWEET. , 


Originated on the farm of George Phillips, Coshocton Co., 
Ohio. Tree thrifty, upright, very productive. 

Fruit rather large, conic, obscurely five angled. Skin light 
yellow, shaded and sprinkled with red, striped with crimson, and 
thickly sprinkled with large dots. Stalk medium, rather slender, 
inserted in a large cavity. Calyx closed, segments long, basin 
round, abrupt and open. Flesh yellow near the skin; juicy, 
with a rich, brisk, sweet flavour. November to March. 


PHILIPPI. 


Grown by William Fisher, Berks Co., Pa. 

Fruit large, oblate, conical. Skin greenish-yellow, with nu- 
merous blotches and grey dots, and a blush on the exposed side. 
Stem short and slender, inserted in a wide moderately deep 
cavity. Calyx small, closed, set in a narrow superficial basin, 
Flesh tender, fine texture, juicy, fragrant. Flavour delicate and fine 


quality, “very good” or “best.” January. (W. D. Brinckle,) 


180 THE APPLE. 


PIcKMAN. 


Origin, Mass. 

Fruit medium, roundish, oblate. Skin yellow, with scattered 
shades of russet, and small russet specks. Stem short, cavity 
acuminate. Calyx large, half closed. Flesh yellowish-white, 
Mae) sharp acid, valuable for cooking. January, April. (Hoy 

ag. 


Pink SweEetina. 


Originated with William Keller, Cumberland Co., Pa. 

Tree vigorous, spreading, producing enormous crops. Fruit 
small, greenish, nearly covered with bright red, perfect in form. 
Rich pleasant sweet flavour, and a general favourite where 
known, but think it too small for general use. September, Oc- 
tober. (David Miller Jr.—MS.) 


PirrssureH Pippin. 


Flat Pippin. Swiss Pippin. 
Father Apple. William Tell. 
Switzer Apple. 


Origin supposed to be Pittsburgh. An irregular grower, 
somewhat drooping in habit, and generally a good bearer. 

Fruit large, oblate, slightly angular. Skin pale yellow, rarely 
with a blush, sparsely sprinkled with brown dots. Stalk short and 
small, in a large cavity, sometimes a little russeted. Calyx 
nearly closed, segments long, basin broad and corrugated. Flesh 
whitish, juicy, tender, with a fine mild, sub-acid flavour. No- 
vember to April. * A handsome Pennsylvania fruit, where it is 
much prized. Specimens received from Samuel Miller, near 


Lebanon, Pa. 


Pouity Brieut. 


Origin supposed to be Virginia. 

Fruit elongated, conic. Skin light yellow shaded with car- 
mine, obscurely striped. Stalk of medium length, in an acute 
cavity, russeted. Calyx in a small, furrowed basin. Flesh tender, 
juicy, with a pleasant sub-acid flavour. September, October. 


Pomme GrISsE. 


Pomme de cuir. Grise. Zhomp. 
Gray Apple. Leather apple of Turic. 


A small gray apple, from Canada, probably of Swiss or French 
origin, and undoubtedly one of the finest dessert apples for a 
northern climate. It is not a strong grower, but isa good bearer, 
and has an excellent flavour. 


THE APPLE, 181 


Fruit below medium size, oblate. Skin greenish gray or cin- 
namon russet, with a little red towards the sun. Calyx small, set 
in a round basin. Flesh tender, rich, and high flavoured. De 
cember to February. 


Porter SpPiITzENBURGH. 


Origin uncertain. A free grower and very productive ; now 
chiefly known in Connecticut. 

Fruit large, globular, slightly inclining to conic, angular. 
Skin red, shaded with deep crimson. Stem very short, inserted 
in a large cavity surrounded by thin russet. Calyx small, closed, 
set in an open basin. Flesh white, much stained, very compact, 
crisp, juicy, with a pleasant, brisk, sub-acid flavour. November 
to March. 


Pownau SPiItzENBURGH. 


Fruit above medium, oblate, sometimes inclining to conic. 
Skin yellow, marbled, and striped with red. Stalk very 
short, in a deep, narrow cavity surrounded by russet. Calyx 
small, nearly closed, basin rather abrupt. Flesh yellowish, 
not very tender, with a pleasant, rather rich, sub-acid flavour. 
December to March. 


Press Ewrne. 
Origin Kentucky. From J. 8. Downer of Elkton, 


Tree hardy, vigorous and productive. Fruit medium, round- 
ish, flattened at base and crown, angular, slightly oblique. 
Skin yellow, shaded and striped with crimson, and thickly co- 
vered with dots, having a dark centre. Stalk medium, inserted 
in a very deep narrow cavity. Calyx closed, set in an uneven 
abrupt peculiar basin. Flesh yellowish, firm, juicy, crisp, tender, 
with a very agreeable sub-acid flavour, aromatic, February till 


April. 
Prisst’s Sweet. 
Blue Sweet. Molasses Sweet. 


Origin, Leominster, Massachusetts. Tree vigorous and very 
productive. Fruit medium, globular inclining to conic. Skin 
ellow, chiefly covered with dull red stripes and numerous red 
dots. Stalk short, set in a rather deep cavity. Calyx closed, 
basin small. Flesh white, fine, tender and pieasant, not very 
juicy—a late keeper. January to May. 


QUINCE. 


Origin uncertain; first described by Coxe. Growth mode- 
rate; productive. Fruit medium to iarge, ryundish oblate, 


182 THE APPLE. 


Skin yellow, sometimes with a blush. Flesh tender, juicy 
with a mild, sub-acid, aromatic flavour. November. 


RaGaAn. 


Originated with Reuben Ragan, Putnam Co., Indiana 
Tree hardy and fruitful. Fruit medium to large, ovate, conic, 
approaching to oblong, angular. Colour marbled and striped 
with red on a green ground. Stalk medium length, inserted 
in a very deep, narrow cavity. Calyx small, closed, set in a 
deep, abrupt basin. Flesh yellowish white, juicy, pleasant, of 
a rather rich, spicy, sub-acid flavour. October to November. 


Rampour Franc. Duh. Thomp. 


Rambour d’Ete, or Summer Rambour. Cowe. 
Frank Rambour. Lindley. 
Rambour d’Ete. Poiteau. 


A French fruit, a little above medium size, flat, generally 
evenly formed, but occasionally a little irregular. Skin pale, 
greenish yellow, slightly stained and streaked with red on the 
sunny side. Flesh rather soft, of a sprightly-sub-acid flavour 
a littie bitter before maturity. Ripens early in September. 


REBECCA. 


Origin, Wilmington, Delaware, and introduced by Joseph P 
Jefferis, Fruit large, roundish, oblate. Skin whitish yellow, 
sometimes with a crimson cheek. Stalk very short, inserted 
in a deep, narrow cavity. Calyx large, closed, basin broad 
and deep. Flesh fine, almost sweet, tender, juicy, somewhat 
spicy and refreshing. August, September. 


Rep WInTEeR PEARMAIN. 
Red Lady Finger. Buncombe? 


Tree of moderate upright growth; a regular bearer. Fruit 
medium size, conic, sometimes nearly oblong. Skin yellowish 
white, mostly shaded with maroon and thickly sprinkled with 
large light dots. Stem very short, in an acute compressed ca- 
vity slightly russeted. Calyx closed, set in a small round open 
basin. Flesh whitish, tender, juicy, almost melting, with a very 
mild, sub-acid, or nearly sweet, slightly aromatic flavour, Ja- 
nuary to March 

Rep RepvuBiican. 

Origin, Lycoming Co., Pennsylvania. Tree vigorous, spread- 
ing. Fruit large, roundish, oblate. Skin yellowish, striped 
and shaded with red, and sprinkled with large, whitish dots. 
Stem short, in a large cavity. Calyx closed, basin broad, 


ee a lead 


THE APPLE. 188 


deep, and furrowed. Flesh coarse, tender, juicy, sub-acid. 
September to December. 


Rep Rance. 


Fruit medium or below, oblong, angular, slightly conic. Co 
lour, fine yellow shaded with red and thickly covered with 
whitish dots. Stalk short, inserted in a small cavity. Calyx 
closed, set in a broad, shallow basin. Flesh firm, juicy, rich, 
with a mild Spitzenburgh flavour. December, February. 


Rep Sweet, 


Origin on the farm of D. C. Richmond, Sandusky, Ohio. 
Tree upright, vigorous and productive. Fruit medium, round- 
ish, oval. Skin yellowish, striped and shaded with light red, 
and sprinkled with greenish dots. Stem short and small, in- 
serted in an acute cavity surrounded by russet. Calyx closed, 
set in a deep, abrupt basin. Flesh whitish, very tender, juicy, 
sweet and excellent. November to February. 


Rep Catueap. A 


Tree vigorous and productive, extensively grown in the eastern 
and southwestern counties of Virginia. Fruit large, roundish, 
conic, angular. Skin yellow, partially shaded with dull red and 
sometimes deeper red in the shade, and thickly sprinkled with 
whitish dots. Stem short, inserted in a deep cavity. Calyx 
partially open, set in a large basin. Flesh yellowish, tender, 
juicy, with a very brisk, pleasant flavour. October, November. 


Reinerte, Gorpen. Thomp. Ron. Lind. 


Aurore. ) 
Kirk’s Golden Reinette. 
Yellow German Reinette. 


Reinette d’Aix. of various 
English Pippin. European 
Court-pendu Doré. collections, 
Wyker Pippin. ac. to 
Elizabet. Thomp. 
Wyeers. 

Megginch Favourite. 


Dundee. 


The Golden Reinette is a very popular dessert fruit in Eng- 
land and on the continent, combining beauty and high flavour, 

Fruit below medium size, very regularly formed, roundish, a 
little flattened. Skin smooth, golden yellow, washed and striped 
with fine soft red on the sunny side, mingled with scattered, 
russet dots. Flesh yellow, crisp, with a rich, sugary, or scarcely 
acid juice. October to January. 


184 THE APPLE. 


This is different and superior to the Reinette Doreé, or Jaune 
Hative of he French, which is more yellow, and somewhat 
resembles it. 


REPUBLICAN PIprin. 


Origin, Lycoming Co., Pa. First discovered by George Webb, 
who gave it the name. ‘Tree of strong, but crooked growth, 
only moderately productive. Fruit large, irregularly oblate. 
Skin dull yellow, mostly shaded with red, ‘somewhat striped and 
marbled, and thinly sprinkled with large grey dots. Stalk long, 
slender, ‘inserted in a deep cavity, surrounded with thin russet. 
Calyx small, closed; basin rather narrow and abrupt. Flesh 
whitish, tender, j juicy, with a pleasant, mild, sub-acid flavour. It 
is said to be unsur passed for cooking and drying. September, 
October. 


Risston Piepin. Thomp. Lind. Ron. 


Glory of York. 
Travers’. 
Formosa Pippin. 
Rockhill’s Russet. 


The Ribston Pippin, a Yorkshire apple, stands as high in 
Great Britain as the Bank of England, and to say that an ‘apple 
has a Ribston flavour is, there, the highest praise that can be 
bestowed. But it is scar rely so much esteemed here, and must 
be content to give place, with us, to the Newtown Pippin, the 
Swaar, the Spitzenburgh, or the Baldwin. In Maine, and parts 
of Canada, it is very fine and productive. 

Fruit of medium size, roundish. Skin greenish yellow, mix- 
ed with a little russet near the stalk, and clouded with dull red 
on the sunny side. Stalk short, slender, planted in a rather 
wide cavity. Calyx small, closed, and set in an angular basin, 
Flesh deep yellow, firm, crisp, with a sharp, rich, aromatic fla- 
vour. The tree forms a spreading top. November to April. 


RicHARDSON. 


Origin, farm of Ebenezer Richardson, Mass. Fruit large, 
roundish, conic, mostly covered with red, bright in the sun, with 
numerous large, light specks. Stem rather stout, in a large 
cavity. Calyx large, open, in a deep narrow basin. Flesh 
greenish white, remarkably tender, juicy, with a fine, rich, almos* 
saccharine flavour. Last of August, and September. (Cole ) 


Ringe Pippi, 


Fruit rather large, roundish, conical, very much ribbed. Skin 
yellow, very slightly shaded, sprinkled with russet and crimson 


THE APPLE. 185 


dots. Stalk rather short, inserted generally in a large cavity, 
Calyx closed, set in an abrupt uneven basin. Flesh yellowish, 
juicy, crisp, with a mild, almost saccharine, slightly aromatic 
flavour. March, April. 


Rist. 


From Simon S. Riest, Lancaster, Pa. Size large, roundish, 
ribbed at apex. Skin fair yellow. Stem of medium length, in 
a narrow, moderately deep cavity, with some stellate russet rays. 
Calyx small, closed, set in a narrow, contracted, ribbed basin. 
Flesh fine, flavour pleasant, very good. August. (W. D. 
Brinckle.) 


River. 


Origin, Mass. Tree of slow growth, but productive, Fruit 
medium to large, oblong, oval, slightly conic, ribbed. Skin 
yellow, striped and shaded with dark red, with a slight bloom. 
Stalk medium, deeply planted. Calyx small, closed, set in a 
basin of moderate depth. Flesh coarse, juicy, tender, pleasant, 
sub-acid. August, September. 


Roapstown Pippin. 


Introduced to notice by James McLean of Roadstown, New 
Jersey, and originated in that town. A strong, erect grower, 
and makes a large tree; a good bearer, and a profitable market 
fruit, large and uniformly fair, excellent for cooking and drying | 
Size large, oblate, oblique. Stem very short, stout, in a broad, 
deep cavity. Calyx small, and closed, in a deep basin, Skin 
greenish yellow, sparsely sprinkled with green dots. Flesh 
white, tender, sprightly, sub-acid. Middle of April to the mid- 
dle of September. 


Rosey’s SEEDLING. 


Raised by H. R. Robey, Fredericksburgh, Va. Tree very 
vigorous and productive. 

Fruit large, round, tapering to the eye, colour lively red, 
faintly striped, on a scarcely perceptible yellow ground thickly 


covered with creamy spots. Flesh yellow, with a very juicy, 
rich, high flavour. November, December. (H. R. Robey ) 


Roserson’s Waite. 


Origin said to be Culpepper Co., Va., where it is popular. 
Tree upright, of rapid growth, and bears regular crops. 

Fruit medium, oblong, flattened at both ends, surface uneven, 
colour green, with many dark dots. Flesh yellowish, fine 
grained, crisp, juicy, aromatic, sub-acid. October to December, 
(I. R. Robey.) 


186 ; THE APPLE. 


Rocxporr Sweet. 


Origin, Massachusetts. Tree a strong grower and productive 

Fruit. medium, oblate, obliquely depressed. Skin greenish, 
becoming waxen yellow, with a dull red cheek. Stem short and 
thick, inserted in a cavity somewhat ribbed, surrounded by rus- 
set. Calyx large, nearly closed, set in a broad, open basin. 
Flesh whitish, juicy, with a brisk, sweet, aromatic flavour, 
January to April. 


Rocx Appie. 


Origin, Peterborough, New Hampshire, recommended by 
Robert Wilson, of Keene, as an excelient fruit. Tree vigorous, 
with long, slender branches, very productive. 

Fruit large, roundish, shghtly flattened. Skin striped and 
splashed with dark and bright red on a yellowish ground. 
Flesh white, tender, juicy, flavour sub-acid, and very good 
September, October. 


Rock Sweet. 


Origin, farm of Elihu Pearson, Newbury, Mass. Tree hardy, 
vigorous, and a constant bearer. ; 

Fruit medium or below, roundish, oblate, slightly conic. 
Skin reddish, shaded, striped and splashed with darker red, and 
sprinkled with large whitish dots. Stalk short, set in a broad, 
deep, russeted cavity. Calyx closed, basin shallow, corrugated. 
Flesh white, tender, juicy, sweet and pleasant. September. 


Ro..in. 


Origin, Franklin Co., North Carolina. Tree of moderate 
growth, bears abundantly. 

Fruit of medial size, oblate. Skin dull red, stalk very long, 
cavity wide and deep, basin shallow. Flesh compact, fine 
grained, sub-acid, rich and delicious. October toJanuary. (G. 
W. Johnson, MS.) 

Rolla of Illinois may be the same. 


Rum App te. 


Origin, Pawlet, Vt. on the farm of Brownley Rum. Tree 
upright, vigorous, an early and profuse bearer. 

Fruit medium, oblate. Skin yellow, slightly shaded with 
crimson. Stalk short, cavity moderate. Calyx partially closed, 
basin broad and shallow. Flesh whitish, juicy, tender, sprightly, 
gub-acid. November to March. 


THE APPLE. 187 


Russet, Encuisn. 


The English Russet is a valnable, long keeping vanety, ex- 
tensively cultivated, and well known by this name on the Had- 
son, but which we have not been able to idertify with any Eng- 
lish sort. It is not fit for use until February, and may be kept 
till July, which, together with its great productiveness and good 
flavour, renders it a very valuable market fruit. It is acknow- 
ledged one of the most profitable orchard apples. 

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

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


Russet PEARMAIN. 


An old variety, good bearer. 

Fruit fair, medium size, roundish, conic. Skin green russet, 
with faint red stripes and a sunny cheek. Flesh juicy, tender 
with a fine, rich, sub-acid, or alinost saccharine flavour. De 
cember to March. 


Sartty Autumn. 


Origin, Plattsburgh, N. Y., on the farm of J. H. Sanborn. 
Tree upright, vigorous and productive. 

Fruit medium, oblate, conic. Skin greenish yellow, the 
exposed side frequently deep red. Stalk short, in a me- 
dium cavity. Calyx small, closed, basin small, narrow. Flesh 
very tender, rich, high flavour, with a peculiar aroma. Septem- 


ber. (J. W. Bailey, MS.) 


ScarLet Pearmain. Thomp. Lind. 


Bell’s Scarlet Pearmain. onalds. « 
Oxford Peach of some English gardens, 

A showy dessert apple, of English origin. 

Fruit medium sized, pearmain or conical shapéd. Skin light 
crimson, or yellow, in the shade, rich crimson on the sunny 
side. Stalk nearly an inch long, deeply set. Flesh white, 
stained with a tinge of pink, crisp, juicy, and of good flavour, 
In eating from the last of August to the tenth of October. A 
nlentiful bearer, 


= 


188 THE APPLE, 


SEEVER. 
Seever’s Red Streak. 


From Coshocton Co., Ohio. Fruit medium, globular, lemon 
yellow, striped with bright clear red. Stem short, slender 
Calyx with long segments; basin deep, open. Flesh yellowish, 
juicy, sub-acid. October, November. (Llliott.) 


SEPTEMBER. 
Pride of September. 


Origin, Canton Co., Pa., from W.G. Waring. Tree hardy 
and vigorous, a good and regular bearer. Fruit large, globular, 
somewhat depressed, very slightly conic, angular. Skin yellow, 
slightly shaded, and thinly sprinkled with brown dots. Stalk 
short, inserted in a deep, abrupt cavity, surrounded by thin rus- 
set. Calyx partially closed, setin an open basin. Flesh yellowish, 
tender, juicy, with a very agreeable sub-acid flavour. October. 


SnEepParp’s SwEET. 


Origin, Windham Co., Conn. Tree thrifty, upright, and a 
great bearer. Fruit medium, angular, oblong, approaching 
conic. Skin yellow, striped with red. Stalk long, slender, in- 
serted in an acute cavity. Calyx firmly closed, set in a sma) 
basin. Flesh white, tender, sweet, and pleasant. October, 
November. 


SHOCKLEY. 
Waddell Hall. 


Origin, Jackson Co., Georgia. Tree vigorous, very produc- 
tive, valuable for its late keeping. 

Fruit medium or below, conic, truncate. Skin waxen, whitish 
yellow, chiefly overspread with red, and thickly sprinkled with 
light gray dots. Stem long, slender, inserted in a deep acute 
cavity. Calyx partially closed, set in a shallow corrugated 
basin. Flesh crisp, juicy, rich, saccharine, slightly vinous, and 
pleasant. April, May. 


. SINE-QUA-NON. 


A native of Long Island, named by the late Wm. Prince. 
Fruit roundish-ovate, about medium size. Skin smooth, pale 
greenish yellow. Stalkslender. Flesh white, very tender, juicy, 
and of a delicate and very sprightly flavour. The young trees 
are rather slow and crooked in growth. August. 


* 


THE APPLE. 18§ 


SLINGERLAND Pippin. 


Raised by Mr. Slingerland of Albany Co., New York. Intro- 
duced by Prof. James Hall. Fruit medium to large, oblate, 
angular, inclining to conic or distinctly conic. Skin yellow, shad- 
ed with red and sprinkled with minute dots. Stalk short and 
stout, mserted in a broad deep cavity, surrounded with very thin 
russet. Calyx small, partially closed, set in a firie angled basin 
of variable size, Flesh white, tender, juicy, with a very brisk 
rather rich, sub-acid flavour. December, February. 


SMALLEY. 
Spice. 


From Kensington, Conn., where it was much esteemed. 
Medium size, oblate, conic. Skin yellow, with a slight blush. 
Stalkshort and large, cavity russeted. Calyx closed; basin uneven, 
shallow. Flesh tender, juicy, brisk, with a pleasant aromatic 
flavour. September, October. 


Smitn’s CipEr. 


Origin, Bucks Co., Pa. Extensively grown in Pennsylvania 
and western states. Tree vigorous and very productive. Fruit 
medium, oblong oval, obliquely flattened. Colour greenish white, 
shaded, and striped with red, sparsely covered with grey dots. 
Stalk slender, of medium length, inserted in a deep, rather nar- 
row cavity. Calyx closed, set in a broad rather shallow basin. 
Flesh whitish, tender, juicy, crisp, with pleasant, mild, sub-acid 
flavour. December, March, 


Sors or WINE. 


Worden’s Pie Apple. 
Washington. 
Bennington. 


An old European variety. Tree vigorous and productive. 
Fruit medium, roundish ovate, fair, Skin yellow and red, 
splashed and shaded with deep red, and sprinkled with white 
and grey dots, andathin bloom. Stem of medium length, slender, 
inserted in a narrow cavity. Calyx closed; basin rather shallow, 
uneven. Flesh white, often stained, not very juicy, with a mild, 
pleasant, sub-acid flavour. August, September. . 


SouTHERN GREENING. 


Fruit oblate, much depressed. Skin green. Stalk very short, 
inserted in a large cavity, surrounded bv russet. Calyx par. 
tially closed, segments recurved in a rather large, deep cavity 


e 


190 THE APPLE. 


Flesh yellowish, juicy, with a very rich, vinous, pleasant aroma 
tic flavour. November, March. 


SPITZENBURGH, FLUSHING. 


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

The fruit is roundish-conical, stalk set in a narrow cavity, 
projecting beyond the fruit. Skin nearly covered with red, on 
a greenish yellow ground, dotted with large fawn spots, and 
coated with a slight bloom. Calyx small, in an even basin. 
Flesh white, juicy, crisp, nearly sweet, and of pleasant flavour, 
but without the brisk richness, or yellow colour of the Esopus 
Spitzenburgh. October to February. 


Sutton Braury. 
Beauty. 


Origin, Sutton, Mass. Tree upright, thrifty, and very pro 
ductive. Fruit medium or above, roundish, somewhat angular, 
conic. Skin waxen yellow, shaded, mottled and obscurely strip- 
ed with fine crimson, and thinly sprinkled with whitish dots. 
Stem rather short, inserted in a medium cavity, slightly sur- 
, rounded by greenish russet. Calyx partially closed, set in a 
moderate, uneven basin. Flesh whitish, crisp, tender, juicy, with 
a sprightly, sub-acid flavour. Noveiber, February. 


Sweetine, Harrrorp. 


Spencer Sweeting. 
Keney’s Sweet. 


Origin, farm of Mr. Spencer, near Hartford, and introduced 
by Dr. E. W. Bull. Tree moderately vigorous, hardy and pro- 
ductive. 

Fruit rather large, roundish, slightly flattened. Skin smooth 
and fair, almost covered and striped with fine red over a yellow- 
ish green ground,—and sprinkled with small grey dots. Stalk 
nearly three quarters of an inch long, slender, inserted in a 
rather shallow, round cavity. Calyx broad, closed, with few 
segments, set in a slightly uneven basin which is but littic sunk, 
Flesh ver Y juicy, tender, with a rich, agreeable flavour. De 
cember to May or June. 


Sweetine, RAMSDELL’s. 


Ramsdell’s Red Pumpkin Sweet. Ken. Ramsdell’s Sweet. 
Red Pumpkin Sweet. English Sweet. 


Ramsdell’s Sweeting we have lately received from Connec.. 


wre 


THE APPLE. 19] 


ticut, where it is greatly esteemed for the very large crops it 
bears, as well as for its remarkably rich saccharine flavour. 
We believe it is a native of Connecticut; and it derives its name 
from the Rev. H. S. Ramsdell, of Thompson, in that state, who 
has introduced it to public attention. The tree is very vigorous, 
grows remarkably straight and upright, comes early into bear- 
ing, and yields every year enormously. 

Fruit rather above medium size, oblong, regularly shaped, 
and tapering slightly towards the eye. Skin rich, dark red, 
dotted with fawn-coloured specks, and covered with a blue 
bloom. Stalk quite short, deeply sunk in a rather narrow ca- 
vity. Calyx set in a pretty deep even basin. Flesh yellowish, 
very tender and mellow, unusually sweet and rich. In weight 
the apple is light. October to February. We have not been 
able to distinguish this from English Sweet. 


Sweetine, ToLman’s, 


The Tolman’s Sweeting is scarcely second-rate as a table 
fruit, but it is one of the most popular orchard sorts, from its 
great productiveness, its value as food for swine and cattle, as 
well as for baking. Form nearly globular. Skin, when fully 
ripe, whitish yellow, with a soft blush on oneside. Stalk rather 
long and slender, inclining to one side, and inserted in a rather 
wide, shallow, but regular cavity. Calyx set in a small basin, 
slightly depressed. Flesh quite white, rather firm, fine grained, 
with a rich, sweet flavour. November to April. A native of 
Rhode Island. Much valued at the West. 


Sweetine, WELLs’. 


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

Fruit of medium size, roundish, broadest in the middle, ana 
lessening each way. Skin smooth, pale, dull green, (like a 
Rhode Island Greening in colour, but paler,) with a dull red or 
brownish cheek. Stalk rather slender and short. Calyx short, 
set in quite a shallow basin. Flesh very white, and very ten- 
der, abounding with a rich, agreeable, sprightly juice. Novem- 
ber to January. 


Sweet Ramso. 


Origin, Berks Co., Pa., habit of the tree like Rambo. Speci 


192 : THE APPLE. 
mens received from Daniel B. Lorah, near Reading, Pa.; a good 
and regular bearer. 

Fruit medium, oblate, nearly globular. Skin yellow, mostly 
shaded with red, and thickly covered with large grey dots, a 
little elevated above the surface. Stalk short and slender, in- 
serted in a deep cavity, surrounded by russet. Calyx closed, set 
in a deep open basin. Flesh yellowish, juicy, almost melting, 
with a rich, sugary, slightly aromatic flavour, core small and 
close. October to December. 

Sweet Nonsuch of the West may prove the same. 


Sweet Far. Pippin. 


Grown in Westchester Co. N. Y. Tree vigorous, produc- 
tive. 

Fruit large, oblate. Skin greenish yellow, slightly sprinkled 
with brown dots. Stalk short, in a large cavity. Calyx 
closed, in a very shallow basin. Flesh juicy, sweet, and rich. 
October, November. 


Sweet WINESAP. 


From Pennsylvania. Tree of moderate, upright growth, pro 
ductive. 

Fruit medium, oblate, slightly approaching conic. Colour red, 
splashed with deep crimson. Stalk long and slender, inserted 
in a deep cavity, surrounded with russet. Calyx large, open, set 
in a rather deep, open basin. Flesh tender, juicy, almost melt- 
ing, with a very sweet, rich, peculiar flavour. November, De- 
cember, 


Sweet Romanite. 


Origin unknown; received specimens from Henry Avery, 
Burlington, Iowa. 

Fruit medium, somewhat globular, obliquely depressed. Skin 
greenish, becoming yellow at maturity, largely shaded with dull 
red, and thickly sprinkled with grecuish or grey dots. Stalk 
short and slender, inserted in a shallow cavity, surrounded by 
thin green russet. Calyx large, open, set in a broad uneven 
basin. Flesh yellow, compact, juicy, tender, with a rich saccha 

rine flavour. November to March. 
' There is also another Sweet Romanite, grown at the West, 
but, not having seen it, cannot say what is the distinction. 


SwEEet VANDERVERE. 
Sweet Redstreak. Sweet Harvey. 


Origin unknown. Tree of crooked growth, a profuse bearer, 
epecimens from Arthur Bryant, Princeton, Illinois, 


Dh 
#5 


THE APPLE. 198 


Fruit medium size, oblong, slightly conic, obscurely angular, 
sometimes nearly cylindric. Skin greenish yellow, shaded and 
striped with dull red. Stalk short, rather slender, inserted in a 
large, irregular cavity. Calyx partially closed, set in a broad, 
open basin. Flesh tender, juicy, almost melting, with an exceed 
ingly saccharine, aromatic flavour. November, March. 


STRAUDT. 


Grown on the premises of Mr. Straudt, Berks Co., Pa. Size 
large, roundish, inclining to conical. Skin deep crimson, with 
stripes of paler red, and numerous light dots. Stem short, in a 


wide, deep, russeted cavity. Calyx small, closed, set in a narrow, 


shallow, furrowed basin. Flesh fine grained, tender, white. Fla- 


- your sub-acid and pleasant. Very good. November. (W.D. 


Brinckle.) 
STEHLY. 


Origin, Berks Co., on the farm of Francis Stehly. Tree vigo- 
rous. 

Fruit large, oblate, conic, angular. Skin yellow, striped and 
shaded with red, and covered with large brown dots. Stem 
very short, inserted in a deep cavity. Calyx partially closed, set 
in a small, uneven basin. Flesh whitish, juicy, tender, pleasant, 
mild, sub-acid. January to April. 


StrttMAn’s EARLY. 


Origin, Clinton, Oneida Co.,N. Y. Tree of moderate upright 
growth, productive. 

Fruit small, roundish, conic. Skin yellow, sometimes a slight 
blush, and a few brown dots. Stalk long, stout, cavity shallow. 
Calyx closed, basin very shallow, plaited. Flesh yellow, tender, 
pleasant, sub-acid. Last of July, and first of August. 


Sr. LAWRENCE. 


Origin uncertain. Tree vigorous, upright, productive. 

Fruit large, oblate, tapering towards the eye. Skin yellowish, 
striped and splashed with carmine. Stem of medium length, 
inserted in a large cavity. Calyx firmly closed ; basin small and 
deep. Flesh white, lightly stained, crisp, juicy, tender, and 
vinous. September, October. 


Srrope’s BrrMIncHaM, 


Strode’s, 


Origin, Penn. A vigorous, upright grower, productive. 
Fruit rather below medium, oblong, oval, or conic. Skin oily, 
vellow, sprinkled with a few grey dots. Stalk slender, set in a 
9 


194 THE APPLE. 


deep narrow cavity ; basin broad, shallow, corrugated. Flesh 
yellow, moderately juicy, with a sharp flavour. September. 


SturMER PIprpin. 


An English fruit. Below medium, oblate, approaching conic, 
Skin yellow, with a bronzed or crimson cheek. Stalk of me- 
dium length, inserted in a large cavity. Calyx closed, segments 
long ;_ basin shallow and uneven. Flesh compact, with a high 
sub-acid flavour. January, May. 


Sugar Loar Pippin. Thomp. Lind. P. Mag. 
Hutching’s Seedling. 


A foreign sort. Tree of good growth and productive. 

Fruit of medium size, oblong or conical, smooth, clear pale 
yellow, becoming nearly white on one side when fully ripe. 
Flesh white, firm, very slightly acid, and moderately juicy. 
Ripens the latter part of July, and is very showy on the tree. 


SuGcar Sweet. 


From Massachusetts ; large, conic, with many prominent an- 
gles. Skin yellow, mostly shaded with red, and a dark maroon 
cheek. Flesh white, fine grained, not very tender, but with a 
rich, honeyed sweetness. December to February 


Summer HaGuLor. 


Tree vigorous, but slow in its growth while young, thick 
blunt shoots, productive. 

Fruit large, roundish, oblate. Skin whitish yellow, striped 
and splashed with bright red, and covered with a thin bloom. 
Stalk short and thick, inserted in a broad, open cavity. Calyx 
closed, set in a small, round basin. Flesh white, rather coarse, 
tender, juicy, sub-acid. An excellent culinary variety. Au- 


gust. 
Summer QuEeEn. Coxe. 
Sharpe’s Early. 


A popular midsummer apple for the dessert and kitchen. The 
fruit is large and broad at the crown, tapering towards the eye. 
The stalk is rather long, and is planted in a pretty deep cavity, 
sometimes partially closed. Calyx but little sunk, in a narrow 
plaited basin. Skin fine deep yellow in its ground, though well 
striped and clouded with red. Flesh aromatic, yellow, rich, and 
of good flavour. This variety forms a large tree with somewhat 
pendant boughs, and the fruit is in perfection by the tenth of 


August. 


THE APPLE. 195 


Summer Sweet PARADISE. 


A Pennsylvania fruit, sent to us by J. B. Garber, Esq., a 
zealous fruit-grower of Columbia, i in that State. It is a large, 
fair, sweet apple, and is certainly one of the finest of its class 
for the dessert. The tree is an abundant bearer. 

Fruit quite large, round and regular in its form, a little flat- 
tened at both ends, Skin rather. thick, pale green, sometimes 
faintly tinged with yellow in the sun, and very distinctly marked 
with numerous, large, dark grey dots. Stalk strong, and set in 
an even, moderately deep hollow. Flesh tender, crisp, very 
juicy, with a sweet, rich, aromatic flavour. Ripe in August 
and September. 


Summer Pippin. 


Summer Pippin. 


_ Sour Bough. ‘Tart Bough. 


— * 


Origin unknown ;.an old fruit, much cultivated in Rockland 
and Westchester counties, N. Y.,a valuable market fruit. Tree 
vigorous, forming a beautiful head, a regular and good bearer. 

Fruit medium to large, variable in form, generally oblong oval 
er inclining to conic, angular and irregular. Skin pale waxen 


196 THE APPLE. 


yellow, shaded with a delicate crimson blush, and sprinkled 
with green and greyish dots. Stalk varies in length and thick- 
ness, Inserted in a deep abrupt cavity. Calyx closed, set in a 
deep, abrupt, corrugated basin. Flesh white, tender, moderately 
juicy, with a pleasant, refreshing, sub-acid flavour, valuable for 
culinary uses. Ripens the middle of August, and continues a 
month or more. : 


Summer Be.irLoweEr. 
Origin, farm of J. R. Comstock, Dutchess Co., N. Y. Tree 


vigorous, upright, productive. 

Fruit medium or above, oval, inclining to conic. Skin 
smooth, clear yellow, with rarely a faint orange blush on the 
side of the sun. Stalk an inch long, stout at its insertion in a 
shallow cavity. Calyx closed, with small reflexed segments, set 
in a smooth, but slightly five-sided basin. Flesh white, fine 
grained, tender, with an excellent rich, sub-acid flavour. Mid- 
dle of August to middle of September. (Hort.) 

i 


Wm. G. Waring, of Boalsburg, Pa., informs us, is quite dis- 
tinct from the above, and very much resembles Yellow Bell- 
flower in shape and colour, but has a very wide and deep 
cavity, and closed calyx. Flesh yellowish white, firm and fine 
texture, not very juicy, with a brisk, agreeable, very pleasant 
flavour, and decidedly the best of its season. Last of August 
and first of September. (W. G. Waring.) 


Summer Be.trtower or PENNSYLVANIA, 


Supers SwEEt. 


Raised by Jacob Deane, Mansfield, Mass. Tree vigorous, pro- 
“ductive. 

Fruit rather large, roundish, pale yellow, much red in the 
sun. Stalk long, inserted in a deep cavity. Calyx large, open, 
basin broad. Flesh white, very tender, juicy, sweet, rich, high 
Havoured, September, October. (Cole.) 


SupERs. 


Origin, Franklin Co., North Carolina. Tree tolerably vigor- 
ous and a prodigious bearer. 

Fruit medium or above, roundish, oblate, regular. Skin greeny 
rarely with a blush. Stalk of medium length, in a shallow 
eavity. Calyx large and open. Flesh yeilow, solid, slightly 
coarse grained, rich, and particularly high flavoured. November 
to March. This variety combines as many valuable properties 
as any other. (G. W. Johnson MS.) 


THE APPLE, 197 


Terorsky. Thomp. 


The Tetofsky is a Russian summer apple, which promises 
well. 

Fruit of medium size, oblate conic, sometimes nearly round. 
Skin smooth, with a yellow ground handsomely striped with 
red, and, like most apples of that country, covered with a whitish 
bloom, under which is a shining skin. The flesh is white and 
juicy, with a sprightly and agreeable flavour. August. Suc- 
ceeds at the North. 


Trewxspury WinTER Buiusu. Coxe. 


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


TINMOUTH. 


Origin, Tinmouth, Vt. Tree a good grower and produc- 
tive. 

Fruit above medium, oblate. Skin whitish yellow, considera- 
bly shaded with carmine, and sprinkled with a few brown dots. 
Stem short, inserted in a deep cavity. Calyx partially closed 
set in a rather large basin. Flesh whitish, juicy, tender, 
pleasant, mild, sub-acid. November to February. 


Toccoa. 
Muskmelon. 


Originated with Jeremiah Taylor, Toccoa Falls, Habersham 
Co., Georgia. 

Fruit rather large, conical, irregular. Skin yellow, striped 
with red. Stem short, in an irregular cavity. Calyx closed, in 
small, irregular basin. Flesh yellow, with a brisk, rich, Spit- 
zenburgh flavour, moderately juicy. First of August. (White’s 
Gard.) 


TOWNSEND. 


Origin, Pennsylvania. Tree healthy and vigorous, very pro- 
ductive. 

Fruit medium, oblate, slightly conic. Skin pale yellow, 
striped and splashed with red, and covered with a thin blcom. 


198 THE APPLE. 


Stalk rather long, slender, inserted in a medium cavity. Calyx 
closed, set in a basin of moderate depth. Flesh white, tender, 
very mild, agreeable, sub-acid flavour. Ripe middle of August 
to middle of September. Hocking of the West may prove to 
be the same. 


TRADER’S FANCY. 


Originated in the nurseries of Solomon Phillips, Washington 
Co., Pa. a vigorous grower, a good and regular bearer, and 
popular where known, valued as a late keeper and market fruit 
at the Southwest. Specimens received from D. H. Wakefield, 
Brownsville, Fayette Co., Pa. 

Fruit medium, oblate, roundish. Skin greenish, striped and 
shaded with dull red. Stalk slender, planted in a large cavity. 
Calyx closed, basin broad and corrugated. Flesh tender, juicy 
with a mild, sub-acid flavour. January to May. 


TRENTON Earty ? 


Fruit above medium, irregular, ribbed, colour yellowish wit! 
slight undulations over the surface which are green. Ski 
smooth and oily, cavity wide, basin furrowed. Flesh not ver, 
fine grained, very light and tender, with a pleasant, sub-acid 
flavour, “ very good.” August. (T. McWhorter’s MS.) 

May prove to be English Codlin. 


Turr’s Batpwin. 


Fruit large, oblate, somewhat angular. Skin yellowish, much 
haded and sometimes striped with red. Stalk in a large 
cavity. Calyx closed, in a plaited basin of moderate depth. 
Flesh crisp, rather juicy, with a flavour scarcely sub-acid, 
and slightly aromatic. September, October. 


Twenty Ounce. H. Mag. 


Morgan’s Favourite. Coleman. 

Twenty Ounce Apple. of Cayuga Cayuga Red Streak. 
Kighteen Ounce Apple. § Co., NW. Y. Lima. 

Aurora. 


A very large and showy apple, well known in Cayuga Co., 
but an old fruit from Connecticut. It is a good, sprightly 
fruit, though not very high flavoured, but its remarkably hand- 
some appearance and large size render it one of the most popular 
fruits in market. The tree is thrifty and makes a compact, 
neat head, bears regular crops, and the fruit is always fair and 
handsome, 

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


THE “APPLE. 19¢ 


Stalk short, set in a wide deep cavity. Calyx small, basin 
moderately deep. Flesh coarse-grained, with a sprightly, brisk 
sub-acid flavour. October to January. This is quite distinct 
from the TwENTY OUNCE PIPPIN, a large, smooth, dull-coloured 
cooking apple. 


TwitcHELL’s SwrEetT. 


Origin, Dublin, New Hampshire; a vigorous grower and 
very productive. Specimens received from Robert Wilson, 
Keene, N. H. 

Fruit medium, conic, angular. Skin red, shaded with purple 
and partially sprinkled with small grey dots. Stalk long and 
slender, inserted in a deep cavity. Calyx small and closed, set 
in an abrupt, plaited basin. Flesh very white, veined with ‘red 
under the skin and sometimes at the core, tender, very sweet 
and pleasant. November, December. 


VANDEVERE. 


White Vandevere. Vandevere of Pa. 
Green Vandevere. Little Vandevere of Indiana. 
Stalclubs. 


The Vandevere is an old fruit, a native of Wilmington, Del., 
and took its name from a family there, and when growing on 
highly cultivated soil is much admired for culinary purposes, 
but is sometimes subject to bitter rot, and is now mostly super- 
seded by the Smoke house and Republican Pippin, which are 
supposed to be seedlings of the old Vandever, and of much 
better quality, moderate, horizontal growth, not very productive. 
Fruit of medium size, oblate. Stem about an inch long, inserted 
in a deep cavity. Calyx small and closed, set in a round moderate 
basin. Colour waxen yellow, striped with red and covered with 
numerous green dots. Flesh yellowish, compact, but tender, 

-with a fine rich, sub-acid flavour. October to January. 

Red Vandevere is said to be distinct and of better quality, 

less subject to bitter rot. 


V ANDYNE. 

Fruit large, roundish, slightly conic. Skin yellowish, with » 
tinge of red and slightly sprinkled with brown and reddish dots. 
Stalk rather slender, in a large cavity. Calyx closed, in a deep 
uneven basin. Flesh white, tender, juicy, sub-acid, agreeable. 
October. 

VANDEVERE Pippin. 


Indiana Vandevere. 
Watson’s Vandevere. 
Big Vandevere. 
Origin supposed to be Indiana, a rapid grower, spreading, and 
a@ moderate bearer. 


200 TILE APPLE. 


Fruit large, oblate, approaching conic. Skin yellow, flaked 
all over with red, striped on the sunny side, and covered with 
rough brown dots. Stem short, inserted in a broad deep cavity, 
often russeted. Calyx partially closed, set in a moderate basin. 
Flesh greenish, crisp, with a brisk sub-acid flavour. September 
ee Febrary. Valuable for cooking and drying, popular at the 

est. 


VauauHan’s WINTER. 


Origin, Kentucky. Tree hardy, vigorous, and productive, 
Introduced by J. 8. Downer of Elkton, Ky. Fruit medium, ob- 
late, oblique, angular. Skin whitish, waxen yellow, shaded with 
crimson and lilac, and sometimes obscurely striped, and thickly 
covered with conspicuous light dots. Stalk small and short, in- 
serted in a deep uneven cavity, surrounded by very thin green 
russet. Calyx open or partially closed; basin deep, abrupt, 
open, slightly corrugated. Flesh yellowish, tender, juicy, with 
a brisk, very agreeable vinous flavour. January to March. 


Vircinia GREENING. 


Fruit large, oblate. Skin yellowish, thinly covered with large 
brown dots. Stalk large, rather long, in a very large cavity. 
Calyx open; basin large, abrupt, rather uneven. Flesh yellow, 
coarse, with a rather pleasant sub-acid flavour. Esteemed at the 
south as a late keeper and a good market apple. 


WaALKER’s YELLOW. 


This noble apple is a native of Pulaski Co., Georgia, and 1n- 
troduced by George Walker. Fruit large, conic, fine golden 
yellow, with a faint blush on the sunny side. Stalk of moderate 
leugth, in a deep acute cavity; basin small. Flesh white, juicy, 
rather too acid for a dessert fruit. November to April. 


VicTvuaLs AND Drink. 


Big Sweet. Pompey. 


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

Fruit large, oblong, rather irregular, and varies a good deal 
in size. Skin thin, but rough, dull yellow, marbled with russet, 
with a faint russet blush on the sunny side. Stalk moderately 
long and slender, deeply inserted in an irregular cavity. Calyx 
small, set in a rather shallow basin. Flesh yellowish, tender, 
breaking, with a rich, sprightly, sweet flavour. In perfection 


THE APPLE. 203 


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


W ALPOLE. 


Origin, Walpole, Mass. Fruit medium, roundish. Skin yel- 
low, shaded and striped with bright red. Stalk short, cavity 
large. Calyx closed; basin shallow. Flesh yellowish, tender, 
juicy, with a sprightly sub-acid flavour. Last of August and 
first of September. 


Wasuineton Royat. 
Origin farm of Joseph P. Hayward, Sterling, Mass. Fruit 


above medium size, flattish, round, yellowish green, with nume- 
rous small grey dots, and a clear red in the skin. Calyx ina 
broad basin. Stem slender, half an inch long. Flesh crisp, 
juicy, and fine flavoured, keeping till July. (N. E. Farm.) 


WaAxXEN oF Coxe. 


Origin supposed to be Virginia. Tree thrifty, young wood 
dark. Fruit medium, roundish, slightly oblate. Skin pale 
yellow, oily, sprinkled with a few dots. Stalk slender, in a deep 
cavity. Calyx closed; basin shallow. Flesh whitish yellow, 
‘crisp, tender, juicy, sprightly, mild, sub-acid. November, De- 
cember. 

WELLForD’s YELLOW. 


Origin, Essex Co., Virginia. Introduced by H. R. Robey, of 
Fredericksburgh, Va. A rapid grower, and a great bearer. 

Fruit rather small, roundish, flattened. Skin pale yellow, with 
faint red streaks on one side. Flesh yellow, fine grained, very 
juicy, with a rich aromatic flavour. Keeps well until June, 
retaining its fav@ur. (H.R. Robey MS.) 


WESTON. 


Origin, farm of Major Weston, Lincoln, Mass. 

Fruit medium, roundish, conical. Skin light yellow, striped 
and splashed with red. Flesh white, moderately juicy, mild, 
pleasant flavour. October. 


Western Spy. 


Origin, farm of John Mansfield, Jeffers..r Co., Ohio. Tree a 
moderate grower, but very productive. 

Fruit rather large, irregular, angular, considerably depressed. 
Skin yellow, often much shaded with crimson. Stem short and 
stout, inserted in a large cavity. Calyx closed, set in an abrupt 
basin. Flesh yellowish, tender, juicy, pleasant, sub-acid. Ex: 
tellent for cooking. October to June, 

9* 


202 THE APPLE. 


/ 


Waite WIntTER. 


Origin, farm of Mr. Cacklin, Cumberland Co., Pennsylvania, 
Tree moderately vigorous; very productive. Fruit small, near- 
ly globular. Skin light yellow, with a dull crimson cheek, 
Stem medium in an acute cavity. Calyx firmly closed, a little 
sunk in a very small basin. Flesh whitish, juicy, almost buttery, 
with a mild, sub-acid, but not rich flavour. January to May. 


Warre Junzatine. Ray. Thomp. Lind. 


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


This is an old variety mentioned by Evelyn in 1660, and 
described by Ray in 1688, and is a very tolerable little apple, 
ripening among the very 
earliest, during the last 
of June and the first of 
July. It is very distinct 
from the Early Harvest, 
sometimes called by this 
name. Fruit — small, 
round, a little flattened. / 
Calyx closed in a wrin- 
kled basin, moderately 
sunk, Stalk rather long 
and slender, three fourths 
of an inch in length, 
shghtly inserted in a 
shallow depression. 
Skin smooth, pale green, 
at first light yellow, with 
sometimes a faint blush White Juneating. 
or. the sunny side. Flesh crisp and of a pleasant flavour, but 
soon becomes dry. Tree straight, and forms an upright head. 
Early May of the South may be this. 


Wauire Doctor. 


Origin, Pennsylvn.‘a. Tree vigorous and productive. Fruit 
large, roundish, oblate. Skin greenish yellow. Stem short, set 
in an acute cavity. Calyx closed. Basin shallow and furrow- 
ed. Flesh white, tender, acid, sprightly but not rich. Septem- 
ber, October. 


Waitt SPITzENBERG. 


Origin, Northampton Co., Pa. 
Fruit medium, roundish, oblong. Skin yellow, interspersed 


THE APPLE. 203 


with large grey dots, with a blush on the exposed sides. Stent 
short, inserted in a moderately deep, open cavity, lined with green 
russet. Calyx small, closed, set in a shallow, narrow basin, 
Flesh breaking, sufficiently juicy, flavour sub-acid, with agreea- 
ble aroma, quality “very good.” June. (W. D. Brinckle.) 


Waitt Ramso. 


Fruit medium, oblate, approaching conic. Skin oily, yel 
lowish-white. Stem short, in a large russeted cavity. Calyx 
closed, basin shallow, surrounded by prominences. Flesh yel- 
lowish, fine, rich, vinous, sub-acid. November. 


Waite Pippin. 
Canada Pippin. 


This apple is much cultivated at the west, but of unknown 
origin. It is of the Newtown Pippin class, distinct from 
Canada Reinette. Tree thrifty, upright, a regular and good 
bearer. 

Fruit large, form variable, oblong, oblate or conic, angular, 
oblique. Skin greenish-white, waxen, sprinkled with green dots 
and becoming pale yellow at maturity, sometimes having a dull 
blush. Stem short, inserted in a large cavity, surrounded by 
green russet. Calyx small, nearly closed, set in an abrupt fur- 
rowed basin. Flesh white, tender, crisp, juicy, with a fine, rich, 
sub-acid flavour. January to March, * 


Wiut1s’s Russet. 


Origin, farm of Mr. Willis, Sudbury, Mass. Tree hardy, 
vigorous, and an abundant bearer. 

Fruit small, oblate, conic. Skin russet, on a yellow ground, 
and occasionally a sunny cheek. Stalk long, slender, curved, 
set ina large cavity. Calyx closed, basin shallow. Flesh tender, 
juicy, with a rich pear-like flavour. December, January. 


Witiram Penn. 


A native of Columbia, Pa. Rather large, roundish, oblate, 
slightly conical. Colour greyish, delicately mottled and striped 
with red, on a greenish-yellow ground, with numerous white 
specks, in the centre of which is a minute russet dot. Stem 
short, not very stout, in an open rather deep russeted cavity, 
basin sometimes wide and shallow, usually narrow, rather deep 
and furrowed. Flesh greenish-yellow, juicy, with a delicious 
Spitzenberg aroma, quality “very good” if not “ best.” Repre- 
sented as being an abundant bearer. February. (Ad. Int 
Rep.) 


5 


204 THE APPLE. 


Wiiow Twice. 


A poor grower while very young, but becomes vigorous and 
an early and abundant bearer. 

Fruit above medium size, roundish, slightly conic, scmewhat 
oblate. Skin light yellow, shaded and marbled with dull red 
and sprinkled with numerous russet dots. Stalk rather short 
and slender. Cavity narrow, sometimes partially closed, with a 
lip. Calyx partially closed, in a somewhat corrugated abrupt 
basin. Flesh not very tender, with a pleasant sub-acid flavour ; 
quality good; valuable for late keeping ; popular at the west 
and south. 

WInTHROP GREENING. 
Lincoln Pippin. Howe Apple. 

Origin, Winthrop, Maine. 

Fruit large, golden yellow, with slight russet tinge of red in 
the sun. Flesh tender, crisp, very juicy, with a sprightly rich 
flavour. September. (Cole.) 


Winn’s Russet. 


Origin, Sweden, Maine. Tree of slow growth, hardy and 
productive. 

Fruit large, cavity deep, basin broad and shallow, colour dark 
tusset, with obscure stripes of red covered with whitish spots. 


Flesh fine grained, sttb-acid. Keeps till May. (Me. P. S. Rept.) 


WinteER Pippin oF VERMONT. 


Origin unknown, much cultivated in Vermont; a fair grower 
and productive. 

Fruit large, to very large, nearly globular, inclining to conic, 
obscurely angular. Skin greenish yellow, sprinkled with star- 
like crimson dots, cheek shaded with dull crimson. Stem short, 
inserted in a deep compressed cavity. Calyx small, nearly 
closed, segments long, in a rather deep uneven basin. Flesh 
white, tender, and agreeable, November to March. 


WintHrop PEARMAIN. 


Origin, Winthrop, Maine, size large, roundish, ovate. Skin 
yellow, striped with red, and deep red in the sun. Stem ina 
large cavity, basin shallow. Flesh white, juicy, flavour spicy 
and pleasant. September to January. (Me, P,S. R.) 


Wine Appie. Coxe. 
Hay’s Winter. 
The Wine Apple is a very handsome, and an admirable win- 


TIE APPLE. 205 


ter fruit, a most abundant bearer, and a hardy tree. It is a na- 
tive of Delaware. The tree has small leaves, grows thriftily, 
and makes a fine, spreading head. 

Fruit rather above medium size—in rich soils large; form re- 
gular, nearly round, alittle flattened at the ends, Skin smooth, 
of a lively deep red, over a yellow ground, or, more frequently, 
with a few indistinct stripes of yellow. Stalk short, inserted ina 
round, smooth cavity, with a little russet around it. Flesh yel 
lowish-white, juicy and crisp, with a rather vinous, rich, and 
pleasant flavour. October to March. 


Wricut APPLE. 


Origin, Hubbardton, Vermont. Tree vigorous and pro- 
ductive. 

Fruit medium, roundish, oblate. Skin fine lemon yellow, 
Stalk short, inserted in a deep cavity. Calyx closed, basir 
rather large and corrugated. Flesh white, very tender, juicy, 
vinous, almost sweet, aromatic. Middle of September to middie 
of October. 


YAcuT. 


Origin, Montgomery Co., Pa. Tree of moderate growth, a 
regular bearer. 

Fruit large, roundish, striped with red, with various hues on 
yellowish ground. Stalk short, inserted in a small cavity. 
Calyx open, set-in a large, shallow basin. Flesh yellowish, ten- 
der, with a pleasant, sub-acid flavour. November to March. 


YeLtow Meapow. 


A Southern fruit. 

Fruit large, oblate. Skin greenish yellow. Stem rather 
slender, in a deep, irregular cavity. Calyx large and open, 
in a shallow basin. Flesh yellow, compact, flavour vinous, rich 
and excellent. November. 


YELLOW PEARMAIN. 
Golden Pearmain. 


Origin uncertain; probably a Southern fruit, moderate in 
growth and productiveness. 

Fruit medium, obliquely conic, inclining to oblong. Skin 
yellowish, slightly shaded with dull red. Stem short, inserted 
by alip in a very narrow cavity. Calyx small and closed, basin 
deep, round and open. Flesh yellowish, tender, with a pleasant, 
rich, vinous flayour, slightly aromatic. January to March. 


Yorr’s Favourirs. 


Fruit large, roundish, slightly conic. Skin smooth, oily, 


205 THE APPLE. 


greenish yellow, with a blush in the sun, sprinkled sparingly 
with russet dots, and a little russet about the stem. Calyx open 
in a deep basin. Stalk short, cavity deep. Flesh white, fine 
grained, tender, juicy, almost melting, of a most grateful, sub 
acid flavour. From Thomas Co., Georgia. (Robert Nelson.) 


Yorx IMPERIAL. 
Johnsgon’s Fine Winter. 


Origin thought to be York Co, Pa. Tree moderately 
vigorous, productive. 

Fruit medium, truncated, oval, angular. Skin greenish yel- 
low, nearly covered with bright red. Stem short, moderatel, 
stout, cavity wide, rather deep. Calyx small, closed, set in a 
deep, wide, plaited basin. Flesh tender, crisp, juicy, aromatic, 
“very good.” (Ad. Int. Rept.) 


Yost. 


A native of Berks Co., Pa. Tree large and spreading. 

Fruit oblate, very much flattened. Skin yellow, striped and 
shaded with crimson, thinly dotted with brown. Stalk short. 
inserted in a very large cavity, slightly russeted. Calyx par- 
tially closed, basin broad and deep. Flesh yellowish, rather 
coarse, tender, juicy, with a pleasant, sub-acid flavour. Decem- 
ber, January. 


CLASS III. 


Contains those superseded by better sorts, yet many of them 
have qualities to recommend for certain localities and for cer- 
tain purposes. 

ALEXANDER. Thomp. 


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


A very large, showy Russian variety, for cooking, not profit- 
able. 

Fruit very large, regularly formed, conical. Skin greenish 
yellow, faintly streaked with red on the shaded side, but orange, 
brilliantly streaked and marked with bright red, in the sun. 
Calyx large, set in a deep basin. Stalk rather slender, three 
fourths of an inch long, planted in a deep cavity. Flesh yel- 
lowish white, crisp, tender and juicy, with a rather pleasant fla- 
vour. A moderate bearer. October to December. 


Aurriston. Thomp. Lind. Ron. 


Lord Gwydr’s Newtown Pippin. )__, 
Oldaker’s New. ac. to Thomp. 


A third rate apple, valued in England for cooking, Fruit 


THE APPLE. 207 


large, roundish, a little ribbed, and rather broadest at the base. 
Skin pale greenish-yellow. Flesh yellowish white, crisp, tender, 
with a tolerable, somewhat acid flavour. October to January 


American Pippin. Coxe. Thomp. 
Grindstone. 


Valuable only for its late keeping and for cider. 

Fruit of medium size and regular form, roundish, somewhat 
flattened. Skin dull red in patches and stripes, on a dull green 
ground. Flesh white, firm, juicy, with a somewhat brisk, acid 
flavour. Keeps till June. Trees with crooked shoots. 


ANGLE. 


Medium, roundish, yellow, nearly covered with stripes and 
splashes of light and dark red with white dots. Flesh yellow, 
tender, sweet and good, fair and handsome. First of September. 


AUGUSTINE. 


Large, roundish, conic, yellow, striped with red, sweet and 
dry. August. 


Ba.tpwin Sweet. 


Fruit rather large, roundish, yellow, striped and shaded with 
red. Flesh yellow, rather compact, sweet and good. Produc- 
tive. October, January. 


Bar APPLE. 


A large, fair apple, slightly tinged with red next the sun. 
Flesh white, juicy, sweet and agreeable. An early fall fruit, and 
keeps well through the winter. (Coxe.) 


BeprorpsHire Founpuine. Thomp. Lind. 


A large green English apple, excellent for kitchen use. 
Fruit large, roundish, obscurely ribbed. Skin deep green, paler 
at maturity. Flesh yellowish, tender, juicy, with a pleasant, 
acid flavour. October to February. 


Be.ie-Fievur, Rep. 


Belle-Fleur. Poiteau. ~Belle-Fleur Rouge? Thomp. 

A French variety scarcely worth cultivation. 

Fruit large, regular, oblong-conical. Skin pale greenish-yel- 
low, but nearly covered with red, striped with dark red. Flesh 
white, tender, of tolerable, mild flavour, apt to become mealy, 
November to January. 


208 THE APPLE. 


BeE.pEN or Rep CHEEK. 


Origin unknown. ‘Tree vigorous, moderately productive 
Fruit large, roundish, conic. Skin yellow, with patches of rus 
set, sometimes a little bronzed cheek. Flesh yellow, crisp, sub 
acid, pleasant. October, February. 


BrirMINGHAM. 


Of moderate growth, productive. Fruit medium, obliquely 
oblate. Skin yellow, sprinkled with a few whitish dots. Stem 
long, slender, in a broad deep cavity. Calyx closed, in a large, 
corrugated basin. Flesh yellowish, tender, rather acid, good 
for cooking. September. 


Buiack AppLte. Coxe. 
Black American. Thomp. 


A native fruit, of a very dark red colouy, and of a mild, rather 
agreeable flavour. 

Fruit rather below medium size, round or very slightly flat- 
tened. Skin dark red, almost black, with a mealy whitish 
bloom on the surface. Flesh yellowish red, tender, and of 
medium quality. The tree when fully grown has a rather 
drooping head. Ripe from November to February. 


Buiacx Oxrorp. 


From Oxford, Maine, valued as a late keeper and good 
bearer. Fruit below medium, roundish, oblate, slightly conic. 
Skin yellow, almost covered with red, and very dark red on the 
exposed side. Flesh whitish, compact, not very juicy but plea- 
sant, mild, sub-acid. January to May. 


Buiacxk GILLIFLOWER. 


Medium size, oblong, conical. Skin very dark, dull red. 
Flesh white, dry, mild, sub-acid. November to February. Very 
productive, and some call it a profitable market fruit. 


Buienuem Piepin. Thomp. Lind. 


Blenheim Orange. 
Woodstock Pippin. 


Fruit medium, roundish. Skin yellowish, becoming deep 
orange, stained on the sunny side with dull and dark red stripes. 
Flesh yellow, breaking, very swect, and of tolerable flavour 
October to December © 


THE APPLE. 202 


Borsporrrer. Thomp. Knoop. 


Borsdorff. Lind. 

King George the Third. on. 

Queen’s, 

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


g: 
Le Grand Bohemian Borsdorffer, 


A small, celebrated German apple. Fruit roundish-oval, nar- 
rowing at the eye. Skin pale yellow, with a full red cheek, 
sprinkled with a little russet. Flesh yellowish-white, very firm 
and crisp, with a rich, brisk, perfumed flavour. November to 
February. 


Borovitsky. 


A Russian apple of medium size, roundish, angular. Skin pale 
green, faintly striped. Flesh white, firm, sub-acid. August. 


Boxrorp. 


Fruit medium, oblate. Skin whitish, striped with red. Flesh 
compact, not very juicy nor high flavour. September, October. 


BREWER. 


From Mass.,a good grower, an annual bearer. Fruit very large, 
roundish, yellow, with a slight blush. Flesh yellowish, tender, 
pleasant, mild, sub-acid. October, November. 


Burnoap GREENING. 


Origin, Vergennes, Vt. Good grower and regular bearer. 
Medium, nearly globular, inclining to conic; skin greenish yel 
low. Flesh solid, juicy, crisp, with a pleasant sub-acid flavour. 
January and February. 


Caxr APPLE. 


From Connecticut. Medium, oblate, much depressed. Skin 
yellowish, with a blush. Flesh juicy, tender, pleasant. January 
to March, 


CatvitLe, Waite Winter. Lind. 


Calville Blanche d’Hiver. Thomp. O. Duh. Noisette. 
White Calville. Coxe. 
The White Winter Calville is a celebrated old French sauce 
and cooking apple; but like most others of its class, is not 
worthy of cultivation here. 


210 THE APPLE. 


Fruit medium, roundish, conic, ribbed. Skin yellow, faimt 
blush. Flesh coarse, tender, pleasant. November, February, 


Catvitize, Rep Winter. Lind. 


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


Fruit medium, roundish, conic, ribbed. Skin pale, and dark 
red. Flesh tender, mild, sub-acid. November to February. 


CAMBUTHNETHAN PIpPIin. 


A Scotch variety, medium, roundish. Skin light yellow, 
striped and shaded with crimson and dark red. Flesh yellow- 
ish, Juicy, sub-acid. September, December. 


CANN. 
Sweet Cann. 


Tree vigorous and productive. Fruit large, conic. Skin 
greenish with a dull crimson cheek, slightly sprinkled with 
brown dots. Flesh white, compact, not very juicy, sweet, and 
pleasant, core large. December to March. 


CARMEL SWEET. 


An old variety from Westchester Co, N. Y. Fruit me- 
dium, oblate. Skin yellowish green, witha slight blush. Flesh 
white, juicy, tender, sweet, and rich. October, November. 


CARBAGE. 
Medium, roundish, conic, yellow. Flech tender, juicy, sweet, 
without much flavour. 
CasH Sweet. 


Medium size, oblate, conic. Skin whitish, with a blush. 
Flesh white, compact, sweet, and rather dry. September. 


Carine. Coxe. Thomp. 
Gregson Apple. 


Origin, Maryland. Tree of slow growth, very productive, 
much esteemed in the lower part of Delaware. Below medium 
size, oblate, yellow, bright, red cheek, with stripes. Flesh ten 
dev, rich, juicy, and sweet. October to December. 


CatTHEAD SwrEET. 


Tree hardy, good bearer. Fruit large, roundish, conic. Skin 


THE APPLE. 211 


greenish yellow slight blush. Flesh white, tender, sweet, nct 
rich. October. 


CarsHEeap. Coxe. Lind. 


Round Catshead. Thomp. 
Cathead Greening. . 


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

Fruit of the largest size, round. Skin quite smooth, pale 
green. Flesh tender, with a sub-acid juice. October and No- 
vember. 


CHEESEBOROUGH RussET. 


Howard Russet. Kingsbury Russet. 


An old fruit of little value, large, conical, green russcet. 
Flesh coarse, dry, sub-acid. October, November. 


CLUSTER. 


Fruit small, yellow, oblate, sweet. Very productive. 


CornisH Aromatic. Thomp. Lind. 

English apple. Fruit of medium size, roundish, angular. 
Skin rich red, much marked with russet yellow dots, on a pale 
russet ground. Flesh yellow, with a rich, aromatic, sub-acid 
flavour. October to December. 


Cram or Kram. 


An old fruit nearly out of use and not worth cultivating. 


Crow Eaa. 
* Ege Top? 


An old variety of not very good quality, oblong oval, long 
stem, greenish yellow, tender, sweet, large core. October, No- 
vember. 

There is also another Crow Egg in Kentucky, of conical form, 
yellow, striped with dull red. Stem short. Flesh vellow, com 
pact, sub-acid, good. December, January. 


Doctor. Coxe. Thomp. 
Red Doctor. De Witt. 


A Pennsylvania apple; the tree is rather an indifferent 
grower and bearer. 


212 THE APPLE. 

Fruit medium sized, regularly formed and flat. Skin smootn, 
yellow, striped and washed with two or three shades of red, with 
a few darker spots. Flesh tender, juicy, and breaking in its 
texture, with a slightly aromatic flavour. October to January. 


Donpar’s Earty Rep. 


Frait medium, roundish. Skin yellow, striped and splashed 
with deep red. Flesh white, often stained, not very tender, but 
with an agreeable aromatic flavour. Middle of August. 


Dumetow’s SEEDLING. 
Wellington. Dumelow’s Crab. 


English, rather large, roundish, yellow, with a blush. Flesh 
yellow, crisp, brisk, acid. November to March. 


Doutcn Copii. Thomp. Lind Ron. 
Chalmer’s Large. 


A very large kitchen apple, valued only for cooking, from 
August to September. Fruit of the largest size, irregularly 
roundish, or rather oblong, strongly marked by ribs extending 
from the base to the eye. Skin pale yellow, becoming orange 
yellow on the sunny side. Flesh white, sub-acid, and moderate- 


ly juicy. 
EARLY Mi iccad 


A large Scotch apple, roundish, conical, ribbed. Skin yel- 
lowish-white, with a tinge of red in the sun. Flesh tender, and 
bakes well; productive. September and October. 


Easter Pippin. Thomp. Lind. 


Young’s Long Keeping. 

Clarmont Pippin. 

Ironstone Pippin. 

French Crab. Forsyth, (not of Coxe.) 

Remarkable for keeping sound and firm two years. It is an 

English variety. Fruit of medium size, skin deep green, with a 
pale brown blush. Flesh very firm, and though not juicy, of a 
good, sub-acid flavour. 


ELLIs. 


From Conn. Small roundish, greenish yellow, brown cheek. 
Flesh firm, juicy, pleasant, a long keeper. April, May. 


‘ 


THE APPL. 213 


Epsy. 


From Vermont. A handsome productive fruit, small, elon- 
yated conic, deep red, almost crimson. Flesh whitish, sweet, 
nad rich. December, January. 


Fa. JENNETING. 


Tree vigorous, and very productive. Fruit large, oblate. 
S«in pale greenish yellow, with a blush. Stalk medium length, 
cavity large. Calyx closed; basin small, open. Flesh whitish, 
teader, juicy, pleasant, sub-acid. November. 


Frenovituet Gris. Thomp. Poit. Nois. 


Fruit small, roundish. Skin light russet on yellow ground. 
Fiesh firm, with a saccharine perfumed flavour. December to 
February. 


Fenovumtet Rover. Thomp. Poit. Lind. O. Duh. 
Bardin. Court-pendu Gris. 


Fruit small, roundish. Skin rough, greyish, with dark brown- _ 
ish red. Flesh firm, sugary. October, January. 


Fenovittet JaAune. Thomp. Poit. Coxe. 


Embroidered Pippin. Lind. 
Drap @’Or. O Duh. No. 12. Knoop. 
Pomme de Caractére. 
A French fruit, which has not proved of much value here. 
Fruit small, roundish. Yellow grey russet network. Flesh 
white, firm, aromatic flavour. October to March. 


Fiat Sweet. 


An old eastern fruit, and much valued where known. 

Fruit large, oblate, slightly conic, angular. Yellow, some- 
times with sunny cheek, and slight russet. Flesh white, tender, 
juicy, with a fine, rich, saccharine flavcur. 


Fiower oF Kent. Thomp. Lind. Ron. 


A iarge and handsome English apple, chiefly valued for baking 
and kitchen use. 

Fruit quite large, roundish, conic, angular. Skin tawny yel- 
low, washed with dull red, with occasionally a few stripes of 
brighter red. Flesh greenish yellow, abounding with a lively 
sub-acid juice. October to January. 


214 THE APPLE. 


Gioria Munpi1. Thomp. 


Monstrous Pippin. Coxe. Floy. Ken. 
Baltimore. 

Glazenwood Gloria Mundi. 

New York Gloria Mundi. 

American Mammoth. 

Ox Apple. 


Urigin unknown. Tree vigorous. Not proc uctive or profit. 
able. 

Fruit very large, roundish, oblate, angular. Skin greenish 
yellow. Flesh coarse, tender, with a pleasant acid flavour. 
October to January. 


GLOUCESTER WHITE. 


Origin, Gloucester, Va. Tree vigorous and very productive. 
Fruit medium, roundish, oblate. Skin fine yellow. Flesh 
yellow, juicy, rich, aromatic. October. 


GotpeN Harvey. Thomp. Lind. Ron. 
Brandy Apple. Forsythe. 


An excellent, high flavoured little dessert apple from England, 
of slender growth. 

Fruit small, irregularly round. Skin rather rough, dull russet 
over a yellow ground, with a russety red cheek. Flesh yellow, 
of fine texture, with a spicy, rich, sub-acid flavour. The fruit is 
apt to shrivel. December to April. 


GoLpen APPLE. 


Tree vigorous, productive, large, oblate. Skin golden yellow, 
slightly sprinkled with brown dots. Flesh yellow, coarse, juicy, 
tender, with a mild, rich, sub acid flavour. October to Decem- 
ber. 


GREEN Domne. 


Medium, oblate, greenish yellow, washed, or obscurely striped 
with dull red. Flesh whitish, firm, with a pleasant, peculiar 
flavour. December, February. : 


GREYHOUSE. 
Medium, oblate, nearly globular, dull red, with faint stripes. 
Flesh firm and dry; said to be fine for cider. Winter. 


Harvest Rep Srreax. 


From Michigan, a local name, probably an old variety, small 
or medium, oblate, angular. Skin whitish, striped and splashed 


THE APPLE. Ze 


with bright red. Flesh white, coarse, somewhat stained, very 
tender, juicy, acid, valuable only for cooking. Last of July and 
August. 


Hewitt’s Sweet. 


Large, oblate, yellow, splashed with red. Flesh whitish, 
sweet, tender and pleasant. October, November, productive. 


Hoary Mornine. Thomp. Lind. Ron. 


Dainty Apple. Downy. 
Sam Rawlings. 
An English fruit for culinary purposes; large, oblate, conic. 
Skin yellow, splashed and striped with red, and covered with a 
- bloom. Flesh firm, brisk, sub-acid. October, December. 


Houianp SwEEt. 


Fruit medium, conic, green, with stripes of dull red. Flesh 
firm, sweet, and valuable for long keeping and culinary uses, 
January to May. 


Hones. 
Hunger. 


Origin uncertain, popular and long cultivated in North Caro 
lina. Tree vigorous and very productive. 

Fruit large, roundish. Skin green, with a blush. Flesh soft, 
sub-acid, pleasant, valuable for drying and culinary uses. Sep 
tember, October. 


Inpran Prince. 


Fruit medium, roundish. Skin deep red, sprinkled with 
whitish dots. Flesh yellowish, rather firm, juicy, with a plea- 
sant aromatic flavour. September, October. 


Irntsh Peach Appie. Thomp. Lind. P. Mag. 
Early Crofton. Ronalds. 
Fruit of medium size, round or a little flattened, and obtusely 
angular. Skin yellowish green, with small dots in the shade, 


washed and streaked with brownish redinthesun. Flesh white, 
tender, juicy, and pretty well flavoured. August. 


Kenricr’s Autumn. Ken. 


Fruit large roundish. Skin pale, yellowish-green, striped and 
stained with bright red. Flesh white, a little stained with red, 
tender, juicy, and of a sprightly acid flavour, September. 


216 THE APPLE. 


Kerry Pippin. Thomp. Lind. Ron. 
Edmonton’s Aromatic Pippin, ac, Thomp. 


An Irish dessert apple. 

Fruit middle size, oval, a little flattened at the eye. Skin 
pale yellow. Flesh yellow, tender, crisp, with a sugary flavour. 
Ripens in September and October. 


Kityam Hitt. Man. 


A native of Essex Co., Mass., raised by Daniel Kalham. 

Fruit pretty large, roundish, ribbed, narrowing to the eye. 
Skin pale yellow, slightly splashed with red in the shade, deep 
red in the sun. Flesh of sprightly, rather high flavour, but is 
apt to become dry and mealy. September. 


Kine or rae Prerins. Thomp. Lind. Ron. 
Hampshire Yellow. 


An English fruit of poor quality, medium size, roundish, ob- 
late, pale yellow, washed and striped with red. Flesh very 
firm, sharp, sub-acid. October, November. 


Kirx’s Lorp Netson. Thomp. Lind. Ron. 


English fruit, large, roundish. Skin light yellow, striped 
and mottled with bright red. Flesh firm, juicy, but not rich. 
October, November. 


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


An English variety of medium size, oval. Skin lemon yellow. 
Flesh firm, brisk, sub-acid. October. 


Lonevittz’s Kernet. Thomp. Lind. P. Mag. 
Sam’s Crab. 


English fruit, rather below medium size, oval, rather flattened. 
Skin greenish yellow, streaked with pale brownish red, with a 
few streaks of bright red. Flesh firm, yellow, slightly perfumed, 
sub-acid. August and September. 


Loverr’s SwEEt. 


Origin, Beverley, Mass. 
Fruit medium, roundish, conic. Skin yellow. Flesh yellow, 
moderately juicy, sweet and pleasant. October to February. 


THE APPLE. 217 


Lucomser’s SEEDLING. 


English; large, roundish, angular. Skin whitish, striped and 
splashed with red. Flesh firm, juicy, good for cooking. Oc 
tober, November. 


Maret. Thomp. Lind. Ron. 
Neverfail. Munche’s Pippin. 


An old &nglish dessert apple, of slender growth. 
Fruit sw ali, roundish, oblate, yellow, striped with red. Flesh 
yellow, firma, aromatic. October, November. 


MELvVILL SWEET. 


Origin, Concord, Mass. Tree vigorous and productive. 

Fruit medium, roundish. Skin yellowish green, striped with 
pale red. Flesh rich and sugary. November to February. 
(Cole.) 


Menacers. Thomp. Man. 


We received this fruit from Mr. Manning, who, we believe, had 
it from Germany; it is only fit for cooking. 

Fruit very large, regularly formed, but very much flattened. 
Skin pale yellow, with sometimes a little red in the sun. Flesh 
tolerably juicy. September to January. 


Mernritt’s Sweet. 


Fruit medium, oblate, yellow, sometimes with a blush. Flesh 
compact, very sweet, good for culinary use, and stock feeding, 
Last of August ; productive. 


MerHopist. 


From Connecticut. Tree vigorous and productive, medium 
size, oblong, oval. Skin greenish, marbled and striped with 
red. Flesh white, tender, mild, sub-acid, not rich. Novem- 
ber. 


Mina. 
Harrigan. Winter Pearmain of some. 


Origin uncertain, much grown in some sections at the West, 
very productive and keeps well. 

Fruit medium or below, roundish, greenish, shaded and 
striped with red. Flesh rather firm, pleasant, sub-acid, not rich. 
December, March. 

10 


18 THE APPLE. 


Monarcu. 


Fruit medium, roundish, oblate, regular. Skin light red ° 
splashed and striped with dark red, and numerous light dots, 
Flesh juicy, not very tender, but rich, pleasant, sub-acid. Sep- 
tember, October, 


Moore’s Sweet. 
Red Sweet Pippin. 
Tree moderately vigorous, very productive. 


Fruit medium, oblate, deep red. Flesh rather dry, sweet 
keeps well, and valuable for stock feeding. January to April. 


Mourpry. Nisa! Ken. 


Raised by Mr. D. Murphy, of Salem, Mass. 

Fruit pretty large, roundish, oblong. Skin pale red, streaked 
with darker red, and marked with blotches of the same colour. 
Flesh white, tender, with an agreeable flavour. November to 
February. 


Norro.tx Beavrin. Thomp. Lind. 
Read's Baker. Catshead Beaufin. 


A large English fruit, only fit for cooking purposes. Skin 
dull red, on greenish ground. Flesh firm, sub-acid, poor. 
January to May. 


Nonparei Scartet. Thomp. Lind. Ron, 
New Scarlet Nonpareil. 


Foreign; medium size, roundish, conical. Skin whitish, 
striped and shaded with red. Flesh white, firm, juicy, sub-acid. 
November, December. 


Nonsvucn. Thomp. Lind. 
Nonsuch. on. Forsyth. 


An old English sort. 

Fruit of medium size, regular form, flat. Skin greenish yel- 
low, striped and spotted with dull brick red. Flesh white, soft, 
with a plentiful sub-acid juice. A great bearer. 


Nonpareil, Op. Lang. Lind. Thomp. 
English Nonpareil. Non Pareille. 0. Duh. 


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


THE APPLE. 219 


Fruit below medium size, roundish, a little ovate, and flat- 
tened. Skin greenish-yellow, thinly coated with pale russct. 
- Flesh firm, crisp, with a rich, acid, poignant flavour. 


Oup FIEeLp. 


Origin, Connecticut, a good grower, bears well, an old 
variety. 

Fruit medium, oblate, conic. Skin yellow, with a slight 
blush. Flesh yellowish, tender, pleasant, mild, sub-acid. Janu- 
ary to April. 


Ostin. Thomp. Lind. 
Arbroath Pippin. Forsyth. 


An excellent Scotch apple, ripening early in August. Form 
oblate, below medium size. Skin rather tough, clear lemon yel- 
low when quite ripe, and sprinkled with a few greyish, green 
dots. Flesh yellowish, firm, crisp, juicy, with a spicy aromatic 
flavour. Tree vigorous and productive. 


Prarson’s Prats. Thomp. 


A new variety from England, and not yet tested here, but 
which has a very high reputation. 

Fruit small, about two and a half inches in diameter, regularly 
formed, flat. Skin greenish-yellow, becoming yellow, with a little 
red in the sun. Flavour first rate in all respects. Mr. Thom- 
son says this is a good bearer, and a remarkably handsome des- 
sert fruit. 


Prarmain, Buus. Man. Ken. Thomp. 

Fruit of the largest size, roundish, regularly formed, very 
shghtly conical. Skin covered with stripes and blotches of 
dark purplish-red, over a dull ground—and appearing bluish 
from the white bloom. Flesh yellowish, mild, rather rich and 
good. The tree grows strongly, and bears moderate crops. 
October to F ebruary. | 


Prearmatn, Apams. Thomp. Lind. 


Norfolk Pippin. 


Fruit of medium size, conical, yellow, striped and shaded with 
crimson, and afew grey dots. Flesh yellowish, crisp, firm, rich, 
aromatic. October to November. 


PrarMain, CLaycaTe. Thomp. Lind. 
English, not yet tested. 


920 THE APPLE. 


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


Peynocr’s Rep Winter. Thomp. 
Pennock. Coze. 


Big Romanite. Red Pennock. 
Large Romanite. Neisley’s Winter Penick. 
Pelican. 


A Pennsylvania fruit, subject to bitter rot in most sections, 
yet it succeeds in a few places. 

Fruit quite large, oblique, generally flat, but occasionally 
roundish-oblong. Skin fine deep red, with faint, indistinct 
streaks of yellow. Flesh yellow, tender and juicy, with a plea- 
sant, sweet flavour. The tree is large, makes a firm, spreading 
head, and is a regular bearer. November to March. 


Pennineton’s Seepiine. Thomp. Lind. 


An English fruit of medium size, nearly flat, a little angular, 
Skin mostly covered with rough yellow russet, with a little pale 
brown in the sun. Flesh yellowish, firm, crisp, with a brisk, 
acid juice. November to March. 


Pine Appie Russert. 


Tree of moderate growth, fruit not fair or very valuable. 

Fruit medium, conic, angular. Skin whitish yellow, faintly 
striped. Stalk rather long and slender, cavity uneven and 
slightly russeted. Calyx closed, basin shallow, corrugated, 
Flesh whitish, juicy, tender, sub-acid, slightly aromatic. Last 
of September and October. 


Pounp Royat. 


Probably of French origin, fruit apt to be unfair, unless with 
high culture. 

Fruit large, roundish-oblong, with a slightly uneven surface. 
Skin pale yellowish-white, rarely with a faint blush, and marked 
when ripe with a few large ruddy or dark specks. Flesh very 
tender, breaking, fine grained, with a mild, agreeable, sprightly 
flavour. In use from December to April. 


Press. 


Origin, Bucks Co., Pa., rather large, oblate. Skin whitish 
yellow, striped and splashed with red. Flesh juicy, tender, 
pleasant, mild, sub-acid. March. 


THE APPLE. 921 


PRESIDENT. 


Origin, Essex Co., Mass. Tree vigorous, productive. 
Fruit large, roundish oblong. Skin pale yellow, with bruwn 
dots. Flesh yellow, firm, juicy, sub-acid. September, October. 


Prizstty. Coxe. Thomp. 
Priestley’s American. 


Origin, Pennsylvania. Tree vigorous, upright, and produc- 
tive. 

Fruit large, roundish-oblong. Sxin smooth, dull red, with 
small streaks of yellowish green. Flesh white, moderately 
juicy, with a spicy, agreeable flavour. December to March. 


Proutric Sweet. 


From Connecticut. Good grower, very productive, fine for 
cooking, roundish, conic. Skin greenish. Flesh whitish, ten- 
der, with a pleasant, sweet, spicy flavour. November to Feb- 
ruary. 


Poumpxin Russet. 


Sweet Russet. Kenrick. 
Pumpkin Sweet 

Flint Russet, hor oe 
York Russet. 


Fruit large, round. Flesh, pale yellowish green, slightly 
covered with russet. Stalk long, set in a wide shallow cavity. 
Eye narrow, slightly sunk. Flesh exceedingly rich and sweet. 
September to January. Trees large and spreading, inclined to 
rot. Not valuable. 


Rep Ineesrriz. Thomp. Lind. 


Raised by Mr. Knight. This is greatly admired as a dessert 
apple in England, but not here. 

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

The YeLtow Ineestrie differs from the above as follows: 
fruit of smaller size, of a clear, bright gold colour, without red, 
Eye small and shallow. Flesh tender and delicate, with a 
plentiful juice when freshly gathered from the tree. October. 


Rep and Green Sweer. 


Very large, oblong, conic, ribbed. Skin greenish white with 


222 THE APPLE. - 


stripes of red. Flesh white, tender, sweet; a good fruit for 
baking and stock-feeding ; bears moderate crops annually, Mid- 
dle of August to middle of September. 


Rep Pounp Sweet. 


Tree vigorous, not very productive. Fruit very large, round- 
ish, conic. Skin yellow, shaded and striped with red. Flesh 
white, juicy, sweet, aromatic; excellent for culinary use. Sep- 
tember. 


Rernetre Triompuante. M. Christ. 
Victorious Reinette. 


A German early winter apple. Fruit large, oblong, regularly 
formed. Skin pale yellow, thickly dotted with white specks, 
and rough, projecting warts. Flesh yellow, firm, juicy, with a 
pleasant aromatic flavour. The tree is of thrifty growth, and ig 
said to bear well. 


Ross Nonparem. Thomp. Lind. Ron. 


An Trish fruit, rather below medium size, roundish, narrowing 
a little to the eye. Skin covered with a thin mellow russet, 
and faintly stained with red on the sunny side. Flesh greenish 
white, tender, with a rich aromatic flavor. A profuse bearer. 
Very subject to rot before ripening. Unprofitable. October. 


RyMeEr. 


Foreign origin, large, oblate, conic, angular. Skin pale yellow, 
shaded with crimson. Flesh yellowish, rather firm, brisk, sub- 
acid. November, December. 


Sam Youne. Thomp. Lind. P. Mag. 
Trish Russet. 


Origin, Ireland. Fruit small, slightly flattened, and regularly 
formed. Skin bright yellow, a good deal covered with grey 
russet. Flesh greenish, quite juicy and tender, with a rich and 
excellent flavour. November to January. 


Spice Sweet. 


Berry Bough. 


Tree vigorous, productive, medium, oblate, smooth, pale yel- 
low. Flesh rather firm, sweet, highly aromatic; apt to be 
knotty and unfair. August, September. 


| . : 
&, 


THE APPLE. 223 


SPonGcE. 


Fruit large, roundish ; skin greenish, striped with dull rea, 
dotted with whitish spots. Flesh white, coarse, sub-acid; a 
kitchen fruit. October and November. 


SPRAGUE. 


Size rather small, oblong oval, slightly conic. Skin yellow, 
flesh yellow, juicy, tender, sprightly, sub-acid. October. 


Sree.’s Sweet. 


Origin, Berlin, Conn.; productive, keeps well, but not 
always fair. 

Fruit medium, globular, angular, yellowish, slight blush. Flesh 
white, compact, juicy, with a peculiar saccharine flavour. De- 
cember to March. 


Srroat. Floy. Ken. 
Straat. Thomp. 


An apple formerly in high esteem among the descendants of 
the Dutch settlers on the North River. Not profitable. 

Fruit above the middle size, regularly formed, roundish 
oblong, and tapering a little to the eye. Skin smooth, yellow- 
ish green. Flesh yellow, very tender, with an excellent, rich, 
brisk flavour. In eating from September to December. 


Surprise. Thomp. 


A small, round, whitish yellow apple, of little or no value, but 
idmired by some for its singularity—the flesh being stained with 
‘ed. November to January. 


Summer Gotpen Pippin. Thomp. Lind. P. Mag. 


A nice little English dessert apple, but inferior to many of our 
own. Fruit small, ovate, flattened at the eye. Skin shining 
bright yellow, with a little orange next the sun. Flesh yellow, 
firm, crisp, and rich. August. 


SwEET AND Sour. 


Fruit large, oblate, ribbed, the ribs being green, and the inter- 
vening hollows light yellow; the ribs bearing the flavour of the 
fruit, which is acid, the intervening hollows being almost flavour 
less, but sweetish ; this portion not having its juice well elabo 
rated. December, February. 


224 THE APPLE. 


TABLE GREENING. 


O1-gin, Cornish, Maine. Promises to be va.uable, as a very 
late keeper. Medium size, pleasant flavour. 


Tirr’s SwEer. 


Origin, New England. 

Fruit medium, oblate. Skin green, netted with russet, some- 
times with a dull brown cheek. Flesh yellowish, exceedingly 
sweet and rich. A regular but not profuse bearer. September 
October. Requires high culture. 


Tirus Pirrin. 


Tree vigorous and productive. 
Fruit large, oblong conic. Skin light yellow. Flesh tender, 
juicy, not high flavoured. November, December. 


Tourn orr LANE. 
Winter Strawberry. 


Origin, Salem, New Jersey. Medium or below oblate, 
yellow, striped with red; brisk, sprightly flavour. Prized in 
the neighbourhood of its origin as a late keeper. 


Turkgpy GREENING. 


From Connecticut. Fruit fair and very productive, large, 
oblate, slightly conic. Skin green, with a dull blush and many 
light dots. Flesh greenish, tender, juicy, sub-acid, not rich, 
January, February. 


Watson’s Dumpuiina. 


A large English kitchen apple, nearly round, yellowish green, 
faintly striped with dull red. Flesh juicy, pleasant, sub-acid. 
October to January. 


WeruHeritu’s Waite Sweet. 


From New Jersey. Tree vigorous, very productive. 
Fruit large, yellow. Flesh white, sweet. September. 


Waite Sweet. 


Origin, Maine. Tree vigorous, very productive. 

Fruit medium, roundish, oblate. Skin white, witn a slight 
crimson cheek, "Flesh white, compact, juicy, very sweet, excel: 
lent for culinary uses and stock feeding. September, October. 


THE APPLE. 22% 


Whitt Astracuan. Thomp. Lind. P. Mag. 


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

A nearly white, semi-transparent, Russian apple. 

Fruit of medium size, roundish. Skin very smooth, nearly 
white, with a few faint streaks of red on one side, and covered 
with a white bloom. Flesh quite white, partially transparent, 
tender, and of delicate flavour, but rather dry. First of August. 


Wine Sweet. 


Medium size, oblate, angular, colour light red, striped and 
splashed with dark red. Flesh white, tender, sweet and pleasant. 
October. Great bearer. 


WInTER QuEEN. Coxe. 
Winter Queening. Zhomp. 


Fruit medium, conical. Skin fine deep crimson in the sun, 
dotted with yellow; of a paler and livelier red, in the shade. 
Flesh yellowish, of a mild and rather pleasant, sub-acid flavour, 
The tree is an abundant bearer. November to February. 


Wormstey Pippin. Thomp. Lind. P. Mag. 
Knight’s Codlin. 


An English fruit, middle-sized, roundish, tapering a little to- 
wards the eye. Skin pale green, or straw colour, darker next 
the sun. Flesh white, crisp, firm, with a sharp, sub-acid juice. 
September. 


CLASS IV. 
CIDER APPLES. 


Coorrr’s Russretine. Coxe. 


This native apple is especially suited to light sandy soils, 
where some other sorts fail. It makes an exceedingly strong 
cider of delicious flavour. 

Fruit small, oblong or ovate, pale yellow, partially covered 
with russet. Stalk slender, and very long. Flesh dry, rich and 
sweet. The fruit is fit for cider in November, keeps well 
through the winter, and is esteemed by many for cooking. Tree 
small, with numerous little branches. 

1o* 


226 THE APPLE. 


CaMPFIELD. Coxe. 
Newark Sweeting. Sweet Maiden’s Blush. 


Another capital New Jersey-cider apple, ranking next to the 
Harrison. It forms a fine large tree, with straight, spreading 
limbs, and is very productive. Fine for baking and stock feed- 
ing. 

‘Fruit of medium size, roundish, rather flattened. Skin 
smooth, washed and striped with red, over a greenish-yellow 
. ground. Flesh white, rather dry, firm, rich and sweet. April, 
May. 


Gitpin. Coxe. Thomp. 


Carthouse. Small Romanite. 
Romauite of the West. 


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

Fruit of medium size, roundish-oblong, Skin very smooth 
and handsome, richly streaked with deep red and yellow. Stalk 
short, deeply inserted. Calyx in a round, rather deep basin. 


Flesh yellow, firm, juicy and rich, becoming tender and sprightly - 


in the spring. 


Harrison. Coxe. 


New Jersey is the most celebrated cider making district in 
America, and this apple, which originated in Essex County, of 
that State, has long enjoyed the highest reputation as a cider 
fruit. Ten bushels of the apples make a barrel of cider. The 
tree grows thriftily, and bears very large crops. 

Fruit medium size, ovate or roundish-oblong. Skin yellow, 
with roughish, distinct black specks. Stem one inch, or more, 
long. Flesh yellow, rather dry and tough, but with a rich fla- 
vour, producing a high coloured cider, of great body. The 
fruit is very free from rot, falls easily from the tree about the 
first of November, and keeps well. The best cider of this 
variety, is worth from six to ten dollars a barrel, in New York. 


Hewe’s VircintA Cras. Coxe. 


The Virginia Crab makes a very high flavoured dry cider, 
which, by connoisseurs, is thought unsurpassed in flavour by 
any other, and retains its soundness a long time. It is a pro- 
digious bearer, and the tree is very hardy, though of small 
size. 

Fruit quite small, about an inch and a half in diameter, nearly 
round, Skin dull red, dotted with white specks, and obscurely 


iene ee ee ae el 


THE APPLE. 224 


strcaked with greenish-yellow. #Stalk long and slender. Flesh 
fibrous, with an acid, rough, and astringent flavour, and when 
ground, runs clear and limpid from the press, and ferments very 
slowly. The Virginia Crab is often mixed with rich pulpy ap- 
ples, to which it imparts a good deal of its fine quality. 

The Roanz’s Wuire Cras is a sub-variety of the foregoing, 
about the same size, with a yellow skin. It makes a rich, 
strong, bright liquor, and keeps throughout the summer, in a 
well-bunged cask, perfectly sweet. 


Haatosr Cras. Lind. 


This is a celebrated old English cider fruit, scarcely known in 
this country. Lindley says, when planted on a dry soil, with a 
calcareous bottom, it produces a most excellent cider. The spe- 
cific gravity of its juice is 1081. 

“Fruit small, ill-shaped, something between an apple and a 
erab, more long than broad, wide at the base and narrow at the 
crown, which is a little sunk, and the eye flat. Skin pale yel- 
low, a little marbled in different directions with a russet-grey, 
and having a few red specks or streaks on the sunny side. Eye 
flat, with a spreading calyx. Stalk short.” 


Rep Streax. Coxe. 


Herefordshire Red Streak, 


Scudamore’s Crab, bof icpelok een ide 


A capital English cider apple, which thrives admirably in 
this country, and is very highly esteemed, as it makes a rich, 
high flavoured, strong liquor. It is a handsome grower, and a 
great bearer. 

Fruit of medium size, roundish. Calyx small, set in a rather 
deep basin. Stalk rather slender and short. Skin richly 
streaked with red, with a few yellow streaks and spots. Flesh 
yellow, rich, firm, and dry. : 


Styrz, Thomp. 
Forest Styre. Lind. Styre, Come. 


The Styre is a famous old English cider fruit, and Lindley 
remarks that Styre cider may be found in the neighbourhood of 
Chepstow, thirty or forty years old. 

Fruit middle size, round, pale yellow, with an orange cheek. 
Stalk short. Flesh firm, of high flavour, and makes a high- 
coloured liquor. The tree thrives well here, and forms a very 
upright, broom-like head. October to January 


In addition to the foregoing, several of the table apples 
already described are esteemed for cider, as the Newtown Pippin, 


228 THE APPLE. 


Wine Apple, Winesap, &c., and some of the high-flavoured Eng 
lish varieties in the preceding pages are very highly valued for 
cider in Britain—the Golden Pippin, Golden Harvey, Downton, 
&c. The Fox Wuexp is a very celebrated apple of this class, 
used to flavour and give strength to nearly all the choice cider 
of Herefordshire, which is not yet introduced here, to our know- 
ledge. It is middle sized, ovate, dark red, with a rich, heavy 
juice of the specific gravity 1078. The Srmerian Birrer 
Sweet is a variety of crab raised by Mr. Knight, and about 
twice the size of the Siberian Crab, small, roundish ovate, yel 
low; an immense bearer, and held in very high esteem in Eng- 
land, for mixing with other cider apples, to impart richness. 


CLASS V. 
APPLES FOR ORNAMENT OR PRESERVING. 


Srperran Cras. Arb. Brit. 
Malus baccata. Lind. Pyrus baccata. Arb. Brit. 


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

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


Larce Rep Sreertan Cras. 
Pyrus Pruifolia. Arb. Brit. 


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


YeLtow Srserian Cras. 
Amber Crab. 
This scarcely differs from the common Siberian Crab, except 


THE APPLE. 229 


in its fruit, which is rather larger, and of a fine amber or golden 
yellow. Both this and the red are beautiful ornaments to the 
fruit garden in summer and autumn, and are equally esteemed 
for preserves and jellies. September. 

Quite a number of seedlings have been raised from the Sibe- 
rian Crab in this country, mostly of larger size—some by Mr. 
Manning, of Salem, and several by Mr. Thompson, of Catskill, 
scarcely deserving of special notice here. 


Dousie FLrowerine CHINESE CRAB. 


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

This very beautiful crab tree from China, which produces a 
small green fruit, of no value, is highly admired for its showy 
blossoms. These are large, tipped with deep red in the bud, but 
when open, are of a pale rose colour, semi-double, large, and 
produced in fine clusters. It is an exceedingly ornamental, 
small tree, growing from ten to twenty feet in height. 


Dovste Waite Sipertan Cras. 
Baccata fructa flore pleno alba. 


Fruit three fourths of an inch high, and one and a quarter 
broad, roundish, irregular, swollen on one side. Stalk one third 
of an inch long, obliquely inserted at the surface, eye large, even 
with the surface, closed. Colour red carmine on the sunny side, 
green on the shaded side, covered with a white bloom. Flowers 
large double white, very ornamental. (Leroy in Hort.) 


CurRANT CRAB. 
Pomme Groseille. 


The fruits of this kind of apple are of the size of currants, and 
are borne like them in clusters; they are round, a little compress- 
ed towards the ends. Stem about half an inch long. Colour red, 
slightly striped with deep red; it is ornamental in its flowers as 
well as its fruits. (Leroy in Hort.) 


PuRPLE SIBERIAN CRAB. 


Baccata fructa purpurea or rosea. 


Fruit about one inch high, and one and a half broad, oblate. 
Stem two thirds of an inch long, slender, inserted in a large 
cavity. Colour beautiful reddish purple on the sunny side, cover- 
ed with a bloom, the shaded side less brilliant, and the whole 
surtace speckled with some grey dots, Flesh, like all the crabs, 
coarse and harsh, (Leroy in Hort.) 


2380 THE APPLE. 


Srripep SIBERIAN CRAB. 
Baccata fructa striata. 


Fruit one and a third of an inch high, and one and a half 
broad, roundish. Stem half an inch long, inserted in a large 
cavity. Colour rose yellowish, red striped all over, carmine on 
the sunny side, more yellow towards the stem, covered with a 
fine white bloom; this is an extremely ornamental tree. (Leroy 
in Hort.) 


Select List of Apples, ripening in succession, to suit the Middle 
and Southern portions of the Hastern States. 


Early Harvest. ~  Wandevere of N. Y. 
Red Astrachan. Jonathan. 
Early Strawberry. Melon. 
Summer Rose. Yellow Bellflower. 
William’s Favourite. Domine. 
Primate. American Golden Russet, 
American Summer Pearmain. Cogswell. 
Garden Royal. Peck’s Pleasant. 
Jefferis. — Wagener. 
Porter. -— Rhode Island Greening. 
Jersey Sweet. King of Tompkins Co. 
Large Yellow Bough. Swaar. 

—  Gravenstein. - Baldwin. 
Maiden’s Blush. ~ Lady Apple. 
Autumn Sweet Bough. — Ladies’ Sweet. 
Fall Pippir. Red Canada. 
Mother. Newtown Pippin. 
Smokehouse. Boston Russet. 
Rambo. — Northern Spy. 

~ Esopus Spitzenburgh. Wine Sap. 
Selection of Apples for the North. 

Red Astrachan. Pomme Gris. 
Early Sweet Bough. Canada Reinette. 
Sops of Wine or Bell’s Early. Yellow Bellflower. 
Golden Sweet. Golden Ball. 
William’s Favourite. St. Lawrence. 
Porter. Jewett’s fine Red. 
Dutchess of Oldenburgh. Rhode Island Greening. 
Keswick Codlin. Baldwin. 
Hawthornder. Winthrop Greening. 
Gravenstein. Danvers Winter Sweet. 
Mother. Ribstone Pippin. 
Tolman Sweet. Roxbury Russet. 
Fameuse. 


Selection of Apples for the Western States. 


The following list was made up from the contributions of 


4 
d 


. 


ae 


THE ALMOND. 


23] 


twenty different cultivators from the States of Ohio, Michigan, 
Illinois, Indiana and eastern Iowa. 


Early Harvest. 
Carolina Red June. 
Red Astrachan. 
Large Sweet Bough. 
American Summer Fearmain. 
Sweet June. 
Summer Queen. 
Maiden’s Blush. 
Keswicx Codlin. 
Fall Wine. 

Rambo. 

Belmont. 

Fall Pippin. 
Fameuse. 

Jonathan. 

Tolman Sweet. 
Rome Beauty. 


Domine. 

Swaar. 

Westfield Seek-no-further. 

Ortley or White Bellflower. 

Broadwell. 

Vandevere of N. Y., or Newtowr 
Spitzenburgh. 

Yellow Bellflower. 

White Pippin. 

American Golden Russet. 

Herefordshire Pearmain. 

White Winter Pearmain. 

Wine Sap. 

Rawle’s Janet. 

Red Canada. 

Willow Twig. 


Newtown Pippin does not generally succeed at the West, yet in some 


localities they are very fine. 


Rhode Island Greening and Baldwin gene- 


rally fail in many sections, while in others they are excellent. 


A Selection of Apples for the South and South-west. 


Early Harvest. Nickajack. 
Carolina June. Maverack’s Sweet. 
Red Astrachan. Batchelor or King. 
Gravenstein. Buff. 

American Summer Pearmain. Shockley. 

Julian. Ben Davis. 
Mangum. ; Hali. 

Fall Pippin. Mela Carle, 
Maiden’s Blush. Horse. 

Summer Rose. Bonum. 


Porter. 
Rambo. 
Large Early Bough. 


Fall Queen or Ladies’ Favourite. 


Oconee Greening. 
Equinetely. 


+ 


Large Striped Pearmain. 
Rawle’s Janet. 
Disharoon. 

Meigs. 

Cullasaga. 

Camack’s Sweet. 


CHAPTER IX. 


THE ALMOND, 


Amygdalus communis, Dec. 


Rosacee, of botanists. 


Amandier, of the French; Jandelbawm, German; Mandorio, Italan 
Almendro, Spanish. 


Tuer Almond tree, which is a native of the north of Africa, 


2382 THE ALMOND. 


and the mountains of Asia, has long been cultivated, and is 
mentioned in scripture as one of the charms of the fertile land 
of Canaan. It so strongly resembles the peach tree that it is 
difficult to distinguish it by the leaves and wood only; indeed, 
several botanists are of opinion, from experiments made in 
raising the almond from seed, that this tree and the peach are 
originally the same species, and that the rich and luscious 
peach is the effect of accidental variation, produced by culture 
on the almond. The chief distinction between the two in our 
gardens lies in the fruit, which, in the almond, consists of little 
more than a stone covered with a thick, dry, woolly skin, while 
the peach has in addition a rich and luscious flesh. The blos- 
soms of the almond resemble those of the peach, but are larger ; 
they are produced in great profusion, early in the season, before 
the leaves, and are very ornamental. 

Uses. The kernel of the sweet almond is highly esteemed as 
an article of food, and is largely used as an ingredient in 
confectionery, cookery, and perfumery. It is raised in great 
quantities in the south of Europe, especially in Portugal, and is 
an important article of commerce. The bitter almond is used 
in cookery and confectionery, and in medicine; it furnishes the 
prussic acid of the shops, one of the most powerful of poisons, 
From both species an oil is also obtained. 

In France the almond is preferred as a stock on which to 
bud and graft the peach, which in a very dry climate or chalky 
soil, it is found, renders the latter more healthy and fruitful than 
itsown bottom. The sweet hard-shelled variety (Douce d coque 
dure,) is preferred for stocks by French nurserymen. 

Cultivation. The almond thrives best in a warm dry soil, 
and its general cultivation in this country is precisely like that 
of the peach. The sweet almond is the only variety considered 
of value here, and it is usually propagated by budding it on 
Plum stock, or on the bitter almond seedlings. It is rather 
more hardy at the north when budded on the former, and as the 
buds of the sweet almond are rather slender and small, the plum 
stocks to be budded should be thrifty seedlings not more than 
a fourth of an inch in diameter at the place where the bud is 
inserted. 

The Common Almond, the Hard-Shell Sweet Almond, and 
the Bitter Almond, are hardy in the latitude of New York, and 
will bear tolerable crops without care. The Soft-Shell Sweet 
Almond, or Ladies’ Almond, will not thrive well in the open 
garden as a standard, north of Philadelphia; but they succeed 
well trained to a wall or on espalier rails in a warm situation * 
the branches being slightly protected in winter. 

There is no apparent reason why the culture of the almond 
should not be pursued to a profitable extent m the warm and 
favourable climate of scme of the southern states. Especially 


THE ALMOND. 233 


in the valley of the Ohio and Tennessee it would be likely to suo 
ceed admirably. 


Common Atmonp. Thomp. Lind. 


A. c. duleis. Dec. 
Amandier a Petit Fruit, ; O. Duh 
commun, 
Amande commune. 
Common Sweet. . 


This is the common Sweet Almond of France and the south 
of Europe, and is one of the most hardy and productive sorts 


~ here. Nuts hard, smooth, about an inch and a quarter long, 


compressed and pointed, of an agreeable flavour, but inferior te 
the following. Flowers expand before the leaves. Ripens last 
of September. 


Tur Lone Harp-Suett ALMonpD. 


‘Amandier a gros fruit. 0. Duh. 
———_—_—_—idur. ois. 


A variety with handsome large, pale rose coloured flowers, 
opening before the leaves, and large and long fruit a third longer 
than other varieties. The stone is about as large as the soft- 
shell variety, but the kernel is larger and plumper. This is a 
good hardy sort, and it is very ornamental when in blossom. 
Ripens about the last of September. 


Sorr-SHELL Sweet Atmonp, Jind. 


Doux a coque tendre. 
Sultan a coque tencre. 
Amandier 4 coque tendre. 0O. Duh. 
des Dames. WN. Duh, Poit. 
Amandier des Dames, t Noi 
owseite, 


t Thomp. 


Ou Amande Princesse. 
Ladies’ Thin Shell. 


The Soft-Shell or Ladies’ Almond, is the finest of all the al- 
monds. It is the very variety common in the shops of the con- 
fectioners, with a shell so thin as to be easily crushed between 
the fingers, and the kernel of which is so highly esteemed at the 
dessert. It ripens early in the season, and is also highly es- 
teemed in a young or fresh state, being served on the table for 
this purpose about the middle of July in Paris. The blossoms 
of this variety expand at the same time with the leaves, and are 
more deeply tinged with red than the foregoing. Several 
varieties are made of this in France, but they are (as quoted 
above) all essentially the same. 


Fruit two inches long, oval, compressed. The nut is more 


234 THE ALMOND. 


than an inch long, oval, pointed, one-sided, with a light coloured, 
porous, very tender shell. The kernel sweet and rich. 

On the plum stock, in a favourable aspect, this almond suc 
ceeds, with a little care, in the middle States. 


Suxtrana Sweet Atmonp. Lind. 


Amande Sultane. 0. Duh. Nois. 
. Amandier Sultane. Sultan. Thomp.* 


A tender shelled almond of excellent quality, with smaller 
fruit and narrower kernel than the Soft-Shell Almond, but of 
equally excellent flavour, and which is preferred by many. It 
is thought, by Poiteau, to be scarcely different from the Soft- 
Shell or Ladies’ Almond. 


Pistacuta Sweet Atmonp. Lind. 


Amande Pistache. 0. Duh. Nois. 
Amandier Pistache. 


A variety of almond with a very small pointed fruit, about 
the size and shape of that of a Pistachia, enclosing a kernel of 
a delicate sweet flavour. The shell not quite so soft as the 
Soft-Shell Almond. This is scarcely known yet in this country, 
but is worth further trial at the South. 


Preacu ALMOND. 


Pecher, 
Peach Almond, t hte 


Amandier-Pecher. .N. Duh. Nois. Poit. 


A rather indifferent variety, nearly sweet, but often slightly 
bitter. It is a true cross between the peach and the almond, 
and in its leaves, flowers, and stone strongly resembles -the 
peach; the fruit is also pulpy and of tolerable flavour, like an in- 
different peach. The nut scarcely ever ripens well as far north 
as this. 


Bitrer Atmonp. Thomp. Lind. 


The Bitter Almond has large pale blossoms, differing little 
from the common almond, except in the kernel, which is bitter. 
There are two varieties, one with a hard, and the other with a 
brittle shell. The fruit, which is produced abundantly, mpens in 
September. The leaves are longer and of a darker green than 
those of most of the sweet fruited varieties. 


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


THE APRICOT. 235 


OrnaMENTAL Varieties. The Dwarf Double Flowering 
Almond, (Amygdalus pumila. Lin. Prunus sinensis, of some,) is 
a beautiful, well-known, low shrub, extremely ornamental in 
spring, being covered with a profusion of small pink blossoms, 
very double. 

The Large Double Flowering Almond (A. @ grand fleur, N. 
Duh.) (A. communis pleno,) is a beautiful French variety, with 
large, nearly white flowers, two inches in diameter. It also 
bears a good, small, hard-shell Almond. ° 


CHAPTER X. 


THE APRICOT, 


Armeniuca vulgaris, Dec. Rosacec, of botanists. 
Abricotier, of the French; Aprikosenbawm, German; <Albercoco, Italian; 
Albaricoque, Spanish. 

Tue Apricot is one of the most beautiful of stone fruit trees, 
easily known by its glossy heart-shaped foliage, large white 
blossoms, and smooth-skinned, golden or ruddy fruit. In the 
fruit garden it is a highly attractive object in early spring, as 
its charming flowers are the first to expand. It forms a fine 
apreading tree of about twenty feet in height, and is hardy 
enough to bear as an open standard south of the 42° of latitude 
in this country. 

The native countries of this tree are Armenia, Arabia, and 
the higher regions of central Asia. It is largely cultivated in 
China and Japan; and, indeed, according to the accounts of 
Grosicr the mountains west of Pekin are covered with a natural 
growth of apricots. The names by which it is known in various 
European countries all seem to be corruptions of the original 
Arabic term Berkoche. 

Uses. A very handsome and delicious dessert fruit, only in- 
feriour to the peach, ripening about midsummer, after cherries, 
and before plums, at a season when it is peculiarly acceptable. 
For preserving in sugar or brandy, for jellies or pastries, it is 
highly esteemed, and, where it is abundant, an admirable liquor 
is made from the fruit; and it is also dried for winter use. In 
some parts of Germany, the free bearing sorts—the Turkey, 
Orange, and Breda—are largely cultivated for this purpose. 

Cutrivation. This tree is almost always budded on the 
plum stock (on which in July it takes readily,) as it is found 
more hardy and durable than upon its own root—Many Ame- 
rican nurserymen bud the apricot on the peach, but the trees, 
so produced, are of a very inferiour quality—short lived, more 


236 THE APRICOT. 


liable to diseases, and the fruit of a second rate flavour. Bud- 
ded on the plum ‘hey are well adapted to strong soils, in which 
they always hold their fruit better than in light sandy soils. 

Apricots generally grow very thriftily, and soon make fine 
heads, and produce an abundance of blossoms and young fruit; 
but the crop of the latter frequently falls off when half grown, 
from being stung by the Plum-weevil or curculio, to which the 
smooth skin of this fruit seems highly attractive... To remedy 
this, te same course must be pursued as is directed for the 
plum. Seedling apricots are usually more hardy and productive 
here, than the finer grafted sorts. 

This is a favourite tree for training on walls or espaliers, and, 
in town gardens especially, we often see it trained against the 
sides of brick houses, and yielding most abundantly. As it 
bears its fruit im the same way as the peach, and requires the 
sane management, we must refer our readers to the latter head 
for direction as to pruning and training. As the apricot, how- 
ever, expands its blossoms very early, it should not be placed on 
an east wall, or in a situation where it is too much exposed to 
the full morning sun. 

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


Auperacier. Thomp. N. Duh. Nois. 
Alberge. O. Duh. Bon. Jard. 

This is a variety very common in the interiour of France, 
where it is constantly reproduced with but little variation from 
the seed—Alberge being the name of the apricot in some of the 
provinces. It is a free grower, and bears well, but is neither so 
large nor fine as many other varieties. The leaves are small, 
and often have little wing-like ears at the base. ‘The Albergiers 
are much used for stocks in France. 

Fruit small, roundish, deep yellow. Flesh reddish, firm, with 
a brisk, vinous flavour. Stone compressed; kernel bitter. Es- 
teemed for preserving. There are several varieties of this not 
yet introduced into the United States, the finest of which are 
the Albergier de Tours, and A.de Montgamet. Ripe middle of 
August. 


Brepa. Thomp. Lind. P. Mag. 


De Hollande, 

Amande Aveline 

Ananas, the Ee 
Persique, are 


Hasselnussmandel. J 
This is a very excellent small Apricot, said to be originally from 


THE APRICOT. 237 


Africa, which bears well with common culture, and deserves a 
place in all gardens, as it is not only a high flavoured dessert 
sort, but it makes one of the richest preserves. The blossom 
buds are tinged with deep red before they expand. 

Fruit rather small, about an inch and a half in diameter, 
roundish, sometimes rather four sided. Suture well marked. 
Skin orange, becoming dark orange in the sun. Flesh deep 
orange, rich, high flavoured and rather juicy—separating freely 
from the stone. The kernel, which is sweet, is eaten in France, 
whence the name Amande Aveline. First of August. 


Bracx. Thomp. Fors. 


Amygdalus dasycarpa. Dec. Purple Apricot. Lind, 
Angoamois? 0. Duh. ? Noir. 
Violet. Du Pape. 


This remarkable little Apricot so strongly resembles a dark 
round Pham, that at a little distance it might easily be mistaken 
for one. (It was indeed called Prunus dasycarpa by the old 
botanists.) It is pretty good, and very hardy, and its unique 
appearance renders it sought after by amateurs. The tree has 
a rough, somewhat crooked trunk, and small, oval foliage. 

Fruit about an inch and a half in diameter, round. Skin pale 
red in the shade, but dull reddish purple in the sun, covered 
with a slight down. Flesh pale red next the skin, yellow near 
the stone, adhering somewhat to the stone, juicy, with a plea- 
sant, slight astringent flavour. Kernel sweet. August. 


Brussets. Thomp. Lind. Miller. 


The Brussels Apricot is not a fine fruit in this country, but it 
is a good bearer in light soils. Fruit of medium size, rather 
oval, and flattened on its side. Skin pale yellow, dotted with 
white in the shade, but often marked with a little russety brown 
in the sun. Suture deep next the stalk. Flesh yellow, rather 
firm, with a lively but not rich flavour. Kernel bitter. Middle 
of August. The Brussels of some collections is the Breda. 


Burtineron. 


Raised by Mrs. Woolman, Burlington, New Jersey. Tree 
vigorous. Fruit medium to large, oblong, somewhat compressed 
at the sides with a distinct suture. Skin golden yellow, with 
numerous red spots and a ruddy tint on the side exposed to the 
sun. Flesh yellowish, sweet and fine. Middle of July to the 
first of August. (W. D, Brinckle in Pom.) 


Earty GoupEn. 
Dubois’ Early Golden. 
Raised by Chas. Dubois, Fishkill Landing, N.Y. Tree vigor 


238 THE APRICOT. 


ous, with long, rather slender branches. Fruit small, roundish 
oval, with the suture well marked, and extends half-way round. 
Skin smooth, pale orange. Flesh yellow, moderately juicy and 
sweet, with a very good flavour—separates from the stone, 
Middle of July. 


Hemsxirxe. Thomp. Lind. P. Mag. 


A large and beautiful English variety, of the finest quality 
It strongly resembles the Moorpark, from which it is known by 
its stone not being perforated like that variety. It also ripens 
a little earlier. 

Fruit large, roundish, but considerably compressed or flatten- 
ed on its sides. Skin orange, with a red cheek. Flesh bright 
orange, tender, rather more juicy and sprightly than the Moor- 
park, with a rich and luscious plum-like flavour. Stone rather 
small, and kernel bitter. End of July. 


LAFAYETTE. 


Origin, City of New York. Tree remarkably vigorous. Fruit 
very large, oval. Skin light yellow, marbled with red next the 
sun, Flesh high flavoured and excellent. Ripens in August. 
(W. R. Prince’s.) 


Larce Earty. Thomp. Lind. P. Mag. 


Gros Precoce, 


De St. Jean, ’ i 
De St. Jean Rouge, pee ini “ieee 
Gros d’Alexandrie, P. re 
Gro Fruhe, 


A fine, large, early variety from France, of vigorous growth, 
and one of the best of the early sorts. 

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


Moorpark. Thomp. Lind. 


Ansoan’s, 


Oldaker’s Moorpark, 
alla Breda, ac.to Walton Moorpark, ac. to 
Sudlow’s Moorpark, Thomp. Tne 8, Thomp. 
Hunt’s Moorpark, Piet Rays 


This fine variety is the most popular and widely disseminated 
in this country, except the Red Masculine. It has its name 
from Moorpark, the seat of Sir William Temple, in England, 


wee ae. 


THE APRICOT. 239 


where it was cultivated more than one hundred and forty years 
ago. [tis only a moderate bearer here, and especially requires the 
shortening-in mode of pruning as recommended for the peach. 

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


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


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

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


OrancEe. Thomp. Lind. Mill. 


Early Orange. Persian. 
Royal Orange. Royal Persian. 
; Roya! George. 

An Apricot of only tolerable quality for the dessert, but it is 
much esteemed by many for preserving; and it makes delicious 
tarts, even before the fruit begins to acquire colour. 

Fruit of medium size, roundish, with a well marked suture, 
deeply hollowed near the stalk. Skin firm, orange, sometimes 
tinged with a ruddy tint in the sun. Flesh dark orange, mode- 
rately juicy, but often rather dry and insipid, (unless ripened in 
the house,) not separating entirely from the flesh. Stone small, 
roundish. Kernel sweet. Middle of July. 


Peacu. Thomp. Fors. Lind. 
Anson’s Imperial. Royal Peach. 


Péche. Abricot Péche. WN. Duh. Poit. 
De Nancy. O. Duh. Du Luxembourg. 
Péche Grosse, Wurtemburg. 

Pfirsiche. , 


The Peach Apricot, originally from Piedmont, has long been 


240 THE APRICOT. 


considered the finest variety ; and it is with us the largest ana 
most excellent sort cultivat being often as large as a Peach, 
of medium size, handsome, and of delicious flavour. It very 
strongly resembles the Moorpark, but the two are readily dis- 
tinguished by the eye when standing near each other, and the 
fruit of the Peach is rather larger and finer, and a few days ear- 
lier. 

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


Roman. Thomp. Lind. 


Abricot Commun. O. Duh. Germine. 
Grosse Germine. Transparent. 


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

Fruit middle sized, oblong, with the sides slightly compressed, 
with but little or no suture. Skin entirely pale yellow; or very 
rarely dotted with a few red spots on one side. Flesh dull yel- 
low, soft, rather dry. When ripened by keeping a few days in 
the house, the flavour is tolerably good. Stone oblong, with a 
bitter kernel. Ripe the last of July and first of August. 

There is a BLorcnep Lteavep Roman, (commun a feuilles 
panachés, of the French,) precisely like the foregoing in all re- 
. spects, except the white or yellow stain in the leaf—but it is 
quite distinct from the blotched leaved Turkey, cultivated here. 


Royat. Thomp. Nois. P. Mag. 


A fine large French variety, raised a few years since at the 
Royal Luxembourg gardens. It is nearly as large as the Moor- 


park, but with larger leaves borne on long footstalks, and with- - 


out the pervious stone of that sort. It is quite as high fla- 
voured, and ripens a week or ten days earlier. 

Fruit roundish, large, oval, slightly compressed. Skin dull 
yellow, with an orange cheek, very faintly tinged with red, and 
a shallow suture. Flesh pale orane, firm and juicy, with a rich 
vinous flavour. Ripe the latter end of July. 


a 


THE APRICOT. 241 


Rep Mascu.ine. Thomp. Lind. 


farly Masculine. Apricot Precoce, t Dp 
Brown Masculine Apricot hatif Musquée. § ~~ 
Abricotier. ‘ Abricotier hatif. WN. Duh. 

Friihe Muscateher. 


A small early sort, hardy, very productive, of tolerable fla- 
vour, but not rich, growth upright, slender. 

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


RINGoO.Lp. 


Raised by Mr. Commack, Athens, Ga. 

Fruit large, roundish, a little oblong, suture slight. Skin 
light orange, darker in the sun, where it is beautifully dotted 
with carmine. Flesh deep yellow, juicy and excellent. Ripens 
its) after the orange, hardy and productive. (Wm. N. White, 


Surrptzy’s. Thomp. 
Blenheim. Shipley’s Large. 


A very good early variety, of small or medium size, of vigor 
ous but rather slender growth. 

Fruit medium, oval, orange, with a deep yellow, juicy, and tole: 
rably rich flesh. Stone roundish, impervious, with a bitter ker. 
nel. Ripens here about the 25th of July. 


TEXAS. 


Originated with Dr. M. A. Ward, Athens, Ga. 

Fruit small, round, colour dark maroon, darker in the sun. 
Suture slight, a mere line. Flesh juicy and pleasant, except at 
the stone, where it is astringent. Adheres to the stone. (W. 
N. White, MS.) 


Turkey. Thomp. P. Mag. Lind. 
Large Turkey. De Nancy, (of some.) 


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

11 


242 THE APRICOT. 


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

The Biotcuep teavep Turkey, or Gold Blotched, (Abricot 
n.ceulé,) is a sub-variety, very well known here, resembling the 
commcu Turkey in all respects, except that it has in the centre 
of each leaf a large yellowish spot. It is a thrifty tree and 
bears delicious fruit. Ours is not identical with the Turkey, as 
the Jast edition of the L. H.S.’s Catalogue arranges it, but is a 
globular fruit, and a true variation of the Turkey. 


Waite Mascuuine. Thomp. Lind. Fors. 


White Apricot. Early White Masculine. 
Abricot Blane. O. Duh. Nois. Blane, ac. te 
- Abricotier Blane. N. Duh. White Algiers ? § Zhomp 


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

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

The Alsace, St. Ambrosia, Kaisha, Tardive d’Orleans and 
*Viard are new foreign varieties of reputed excellence, but we 
have not seen the fruit. 


Curious or ornamental varieties. The Briancon Apricot, 
(A. brigantiaca, Dec.) a very distinct species, so much resem- 
bling a plum as to be called the Briancon Plum by many 
authors (Prune de Briangon, Poit.), is a small irregular tree or 
shrub, ten or twelve feet high, a native of the Alps. It bears a 
great abundance of small round yellow plum-like fruit in 
clusters, which are scarcely eatable; but in France and Pied- 
mont the kernels of this variety make the “ huile de marmotte,” 
which is worth double the price of the olive oil. 

The Dovsiz FLowERING ApRicor isa pretty ornamental tree, 
yet rare with us. 

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

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


THE BERBERRY. 243 


CHAPTER XI. 


THE BERBERRY. 


Barteris vulgaris.* L. Berberacee, of botanists. 
Epine-vineite, of the French; Berberitzen, German; Berbero, Ital an; 
Berberis, Spanish. 


Tue Berberry (or barberry) is a common prickly shrub, from 


. eight to ten feet high, which grows wild in both hemispheres, 


and is particularly abundant in many parts of New England. 
The flowers, the roots, and the inner wood are of the brightest 
yellow colour, and the small crimson fruit is borne in clusters. 
It is a popular but fallacious notion, entertained both here and in 
England, that the vicinity of this plant, i in any quantity, to grain 
fields, causes the rust. 

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

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


Common Ken. 


This is too well known to need description. In good soils it 
grows twelve or fifteen feet high, and its numerous clusters of 
bright, oval berries, are very ornamental in autumn. There is 
a Large Red variety of this, which is only a variation pro- 
duced by cultivation in rich soil. There are also varieties of 
this in Europe with pale yellow, white, and purple fruit, which 
are not yet introduced into this country, and which scarcely differ 
in any other respect than the colour. Finally, there is a so- 
called sweet variety of* the common Berberry from Austria 
(B. v. dulcis), but it is scarcely less acid than the common. 


* Or B. Canadensis—they are scarcely distinet—ours has rather the 
most fleshy berry. 


244 THE CHERRY. 


STONELESS. 


B. v. Asperma. Seedless. 
Vinetier sans noyeau. 

The fruit of this, which is only a variety of our common bar. 
berry, is without seeds. But it does not appear to be a perma- 
nent variety, as the plants frequently do produce berries with 
seeds; and it is stated in the New Duhamel that, in order to 
guard against this, the sort must be propagated by layers or 
cuttings, as the suckers always give the common sort. It is 
considered the best for preserving. 


Buiacx Sweet Maceitian. Loudon. 


Berberis dulcis. D. Don. 
B. rotundifolia. 


A new evergreen sort from the Straits of Magellan, South 
America, It is very rare, and has not yet fruited in this coun- 
try, but it is likely to prove hardy. Loudon, in the Suburban 
Gardener, says it bears round black berries, about the size of 
those of the black currant, which are used in its native country 
for pies and tarts, both green and ripe. It has ripened fruit in 
Edinburgh, in the nursery of Mr. Cunningham, who describes it 
as large and excellent. 

NEPAL. 


Berberis aristata. 


This is a new variety from Nepal, India. We have culti- 
vated it three or four years, and find it tolerably hardy, but, 
though it has produced flowers, it has yet given no fruit. It is 
said to yield “purple fruit, covered with fine bloom, which in 
India are dried in the sun like raisins, and used like them at 
the dessert.” 

The Manontas, or Holly leaved Berberries, from Oregon, are 
handsome low evergreen ornamental shrubs, with large deep 
green prickly leaves and yellow flowers, but the fruit is of no 
value. 


CHAPTER XII. 


THE CHERRY. 


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


Tur cherry is a fine, luxuriant fruit tree, with smooth, light 


THE CHERRY. 245 


coloured bark, and generally of rapid growth. The varieties of 
the black and heart-shaped cherries are always vigorous, and 
form fine large spreading heads, forty or fifty feet in height ; 
but those of the acid or red cherry are of lower, more bushy 
and tardy growth. In the spring the cherry tree is profusely 
covered with clusters of snow-white blossoms, and earher in 
summer than upon any other tree, these are followed by abun- 
dant crops of juicy, sweet, or acid fruit hanging upon long 
stalks, and enclosing a smooth stone. 

The cherry comes originally from Asia, and the Roman gene: 
ral, Lucullus, after a victorious expedition into Pontus, has the 
reputation of having brought it to Italy, from Cerasus, a town 
m that province, in the year 69, B.C. According to Pliny, the 
Romans, 100 years after this, had eight varieties in cultivation, 
and they were soon afterwards carried to all parts of Europe, 
The seeds of the cultivated cherry were brought to this: 
country very early after its settlement, both from England and 
Holland. 

Uses. Asa pleasant and refreshing dessert fruit, the cherry 
is everywhere highly esteemed. The early season at which it 
ripens, its juiciness, delicacy and richness, render it always 
acceptable. While the large and fleshy varieties are exceed- 
ingly sweet and luscious, others which are more tender, and 
more or less acid, are very valuable for pies, tarts, and various 
kinds of cookery. The fruit of the Kentish or Early Richmond 
is excellent when stoned and dried, and the Mazzard, and our 
wild Virginia cherries, are used to give a flavour to brandy. 

The celebrated German Airschwasser is made by distilling 
the liquor of the common black mazzard or gean, (in which the 
stones are ground and broken, and fermented with the pulp,) 
and the delicious Ratafia cordial of Grenoble, is also made from 
this fruit. MJaraschino, the most celebrated liqueur of Italy, is 
distilled from a small gean or mazzard, with which, in fer- 
menting, honey, and the leaves and kernels of the fruit are 
mixed. 

The gum of the cherry is nearly identical with gum arabic, 
and there are some marvellous stories told of its nutritive pro- 
perties. The wood of the cherry is hard and durable, and is 
the:efore valuable for many purposes, but the best wood is 
afforded by our common wild or Virginia cherry, which is a very 
good substitute for mahogany, taking a fine polish. 

The larger growing sorts of black cherry are the finest of ali 
fruit trees for shade, and are, therefore, generally chosen by 
farmers, who are always desirous of combining the useful and 
the ornamental. Indeed, the cherry, from its symmetrical form, 
its rapid growth, its fine shade, and beautiful blossoms, is ex- 
ceedingly well suited for a roadside tree in agricultural districts, 
We wish we could induce the planting of avenues of this and 


246 THE CHERRY. 


other fine growing fruit trees in our country neighbourhoods, as 
is the beautiful custom in Germany, affording ornament and a 
grateful shade and refreshment to the traveller, at the same 
moment. Mr. Loudon, in his Arboretum, gives the following 
account of the cherry avenues in Germany, which we gladly la 
before our readers. 

“On the continent, and more especially in Germany and 
Switzerland, the cherry is much used as a roadside tree; par- 
ticularly in the northern parts of Germany, where the apple 
and the pear will not thrive. In some countries the road passes 
for many miles together through an avenue of cherry trees. In 
Moravia, the road from Brunn to Olmutz passes through such 
an avenue, extending upwards of sixty miles in length; and, 
in the autumn of 1828, we travelled for several days through 
almost one continuous avenue of cherry trees, from Strasburg 
by a circuitous route to Munich. These avenues, in Germany, 
are planted by the desire of the respective governments, not 
only for shading the traveller, but in order that the poor pedes- 
trian may obtain refreshment on his journey. All persons are 
allowed to partake of the cherries, on condition of not injuring 
the trees; but the main crop of the cherries, when mpe, is 
gathered by the respective proprietors of the land on which it 
grows; and when these are anxious to preserve the fruit of any 
particular tree, it is, as it were, tabooed; that is a wisp of 
straw is tied in a conspicuous part to one of the branches, as 
vines by the roadsides in France, when the grapes are ripe, are 
protected by sprinkling a plant here and there with a mixture 
of lime and water, which marks the leaves with conspicuous 
white blotches. Every one who has travelled on the Continent 
in the fruit season, must have observed the respect that is paid to 
these appropriating marks; and there is something highly gra- 
tifying in this, and in the humane feeling displayed by the 
princes of the different countries, in causing the trees to be 
planted. It would indeed be lamentable if kind treatment did 
not produce a corresponding return.” 

Som. ann Srruation. A dry soil for the cherry is the uni- 
versal maxim, and although it is so hardy a tree that it will 
thrive in a great variety of soils, yet a good, sandy, or gravelly 
loam is its favourite place. It will indeed grow in much thin- 
ner and dryer soils than most other fruit trees, but to obtain the 
finest fruit a deep and mellow soil, of good quality, is desirable. 
When it is forced to grow in wet places, or where the roots are 
constantly damp, it soon decays, and is very short-lived. And 
we have seen this tree when forced into too luxuriant a growth 
in our over-rich western soils, become so gross in its wood as to 
bear little or no fruit, and split open in its trunk, and soon per- 
ish. It is a very hardy tree, and will bear a great variety of ex- 
posures without injury. In deep warm valleys, liable to spring 


THE CHERRY. 247 


frosts, it is, however, well to plant it on the north sides of hills, iy 
order to retard it in the spring. 

Propagation. ‘The finer sorts are nearly always propagated 
by budding on seedlings of the common black mazzard, which 
is a very common kind, producing a great abundance of fruit, 
and very healthy, free growing stocks. To raise these stocks, 
the cherries should be gathered when fully ripe, and allowed to 
lie two or three days together, so that they may be partially or 
wholly freed from the pulp by washing them in water. They 
should then be planted immediately in drills in the seed plot, 
covering them about an inch deep. They will then vegetate in 
the following spring, and in good soil will be fit for planting out 
in the nursery rows in the autumn or following spring at a 
distance of ten or twelve inches apart in the row. Many per- 
sons preserve their cherry stones in sand, either in the cellar or 
in the open air until spring, but we have found this a more pre- 
carious mode; the cherry being one of the most delicate of 
seeds when it commences to vegetate, and its vitality is fre- 
quently destroyed by leaving it in the sand twenty-four hours 
too long, or after it has commenced sprouting. 

After planting in the nursery rows, the seedlings are gene- 
rally fit for budding in the month of August following And in 
order not to have weak stocks overpowered by vigorous ones 
they should always be assorted before they are planted, placing 
those of the same size in rows together. Nearly all the cher- 
ries are grown with us as standards. The English nurserymen 
usually bud their standard cherries as high as they wish them 
to form heads, but we always prefer to bud them on quite young 
stocks, as near the ground as possible, as they then shoot up 
clean, straight, smooth stems, showing no clumsy joint when 
the bud and the stock are united. In good soils, the buds will 
frequently make shoots, six or eight feet high, the first season 
after the stock is headed back. 

When dwarf trees are required, the Morello seedlings are 
used as stocks; or when very dwarf trees are wished the Per- 
fumed Cherry, (Cerasus Mahaleb,) is employed; but as stan- 
dards are almost universally preferred, these are seldom seen 
here. Dwarfs in the nursery must be headed back the second 
year, in order to form lateral shoots near the ground. 

Cuxtivation. The cherry, as a standard tree, may be said 
to require little or no cultivation in the middle states, further 
than occasionally supplying old trees with a little manure to 
keep up their vigour, pruning out a dead or crossing branch, 
and washing the stem with soft soap should it become hard and 
bark bound. Pruning the cherry very little needs, and as it is 
always likely to produce gum (and this decay), it should be 
avoided, except when really required. It should then be done 
in midsummer, as that is the only season when the gum is not 


248 THE CHERRY. 


more or less exuded. The cherry is not a very long-lived tree, 
but in favourable soil the finest varieties generally endure about 
thirty or forty years. Twenty feet apart for the strong, ana 
eighteen feet for the slow growing kinds is the proper distance 
for this tree. > 

Trarnine THE CuzRRy is very little practised in the United 
States. The Heart and Bigarreau cherries are usually trained 
in the horizontal manner, explained in page 40. When the 
wall or espalier is once filled, as there directed, with lateral 
branches, it is only necessary to cut off, twice every season—in 
the month of May and July—all additional shoots to within an 
inch or so of the branch from which they grew. As the trees 
grow older, these fruit spurs will advance in length, but by cut- 
ting them out whenever they exceed four or five inches, new 
ones will be produced, and the tree will continue to keep its 
proper shape and yield excellent fruit. The Morello cherries, 
being weaker growir z sorts, are trained in the fan manner, 
(page 38.) 

GATHERING THE Frurr. This tender and juicy fruit is best 
when freshly gathered from the tree, and it should always be 
picked with the stalks attached. For the dessert, the flavour of 
many sorts in our climate is rendered more delicious by placing 
the fruit, for an hour or two previous, in an ice-house or refri- 
gerator, and bringing them upon the table cool, with dew drops 
standing upon them. 

Varieties. Since the first publication of this work was 
written, the number of varieties has greatly increased, so that 
no distinct line can now be drawn separating many of the Heart 
cherries (tender and half tender) from the firm fleshed or Bigar- 
reau varieties, each class insensibly approaching and _ inter- 
mingling with the other. We have, therefore, made but one 
class of these, whose main characteristic is the large vigorous 
growth of the trees. The Duke and Morello cherries, also 
wanting a natural division, we make to constitute another class, 
and in these two have comprised all the cherries, each class 
being subdivided into three sections, according to quality of 
fruit. 


CLASS I. 


SECTION I. 


Comprises those of best quality and that ripen in successton. 


Brie p’ORLEANS. 


A new foreign variety, ripening just after the Early Purple 
Guigne. Tree a vigorous grower, spreading habit, productive, 
and a valuable addition to the early kinds. 

Fruit above medium size, roundish heart-shaped. Colour 


THE CHERRY. Yd 


whitish yellow, half covered with pale red. Flesh tencer, very 
iuicy, sweet, and excellent. Ripens early in June. 


Bigarreav. Thomp. Lind, 


Graffion. 

Yellow Spanish, (of most American Gardens. 
White Bigarreau, (of Manning and Kenrick. 
Amber, or Imperial. Coxe. 

Turkey Bigarreau ? 

Bigarreau Royal, 

Italian Heart, 

Bigarreau Gros? 

West’s White Heart, ac. to 
Bigarreau Tardif, Thomp. 
Groote Princess, 

Hollandische Grosse, 

Prinzessin Kirsche. 

Oerise Ambrée. WN. Duh. 


This noble fruit is unquestionably 
one of the largest, most beautiful and 
delicious of cherries. It was intro- 
duced into this country about the 
year 1800, by the late William 
Prince, of Flushing, and has been 
very extensively disseminated under 
the names of Yellow Spanish, Graf- 
fion, and Bigarreau. The tree is Bigarreau. 
short but thrifty in growth, making 
strong lateral shoots, and forming a large and handsome head 
with spreading branches. 

Fruit very large, and of a beautiful waxen appearance, regu- 
larly formed, »btuse heart-shaped, the base a good deal flatten- 
ed. Stalk stc ut, nearly two inches long, inserted in a wide 
hollow. Skin pale whitish yellow on the shaded side, bordered 
with minute cermine dots and deepening into bright red finely 
marbled. on the sunny side. Flesh pale yellow, quite firm, 
juicy, with a rich, sweet and delicious flavour if allowed fully te 
ripen. In perfection the last of June. 


Bigarreav, Napoteon. Thomp. 


Bigarreau Lauermann, 
Lauermann’s Kirsche, _ Py 
Lauermann’s Grosse Kirsche, Thomp 

Lauermann’s Herz Kirsche, ; 

Holland Bigarreau? 

The Napoleon Bigarreau is one of the finest of the firm 
fleshed cherries—large, well flavoured, handsome, and produc- 
- tive. It was introduced into this country from Holland by the 
Jate Andrew Parmentier of Brooklyn. 

Fruit of the largest size, very regularly heart-shaped, a little 

11* 


250 THE CHERRY. 


inclining to oblong. Skin pale yellow, becoming amber in the 
shade, richly dotted and spotted with very deep red, and with a 
fine marbled dark crimson cheek. Flesh very firm (almost too 
much so), juicy, with an excellent flavour. Stalk very stout, 
short, and set in a narrow cavity. Ripens a few days after the 
Bigarreau, about the first of July, and is a good and constant 
bearer. The fruit is not so obtuse as the Bigarreau. 

Holland Bigarreau is so much like the above that we think 
it identical. Requires further trial to decide correctly. 


Brack Tarrarran. Thomp. Lind. P. 
Mag. : 


Tartarian. 

Fraser’s Black Tartarian, t Fora 

Ronald’s Large Black Heart. : 

Black Circassian. Hooker. 

Superb Cireassian, 

Ronald’s Large Black Heart, 

Ronald’s Heart, 

Fraser’s Black Heart, 

Fraser’s Black, 

Fraser’s Tartarische, 

Schwarze Herz Kirsche. 

Black Russian, of the English, but 
not of American gardens. 


ac. to 
Thomp. 


This superb fruit has already become 
a general favourite in all our gardens; 
and in size, flavour, and productiveness 
it has no superiour among black cher- 
ries. It is a Russian and West Asian 
variety, introduced into England about 
1796, and brought thence to this country 
about thirty years ago. It is remark- 
able for its rapid, vigorous growth, large 
leaves, and the erect habit of its head. 
The fruit ripens about the middle of 
June, a few days after the Mayduke. Black Tartarian. 

Fruit of the largest size, heart-shaped, 
(sometimes rather obtuse,) irregular and uneven on the surface, 
Skin glossy, bright purplish black. Flesh purplish, thick, (the 
stone being quite small,) half-tender, and juicy. Flesh very 
tich and delicious. 


Cor’s TRANSPARENT. 


Fruit of medium size, remarkably round and regular in form, 
Skin thin, wax-like, of a very delicate pale amber, nearly covered 
with pale cornelian red in the sun, and marked with delicate 
pale spots or blotches, which give it a unique appearance. Stalk 


TIE CHERRY. 251 


sct in a deep depression of moderate depth. Flesh very tendet 
melting and juicy, with a delicate but sweet and excellent flavour. 
Ripens just before Black Tartarian, growth vigorous and hardy, 
with a round and somewhat spreading head. Originated with 
Curtis Coe of Middletown, Conn. <A productive and valuable 
addition to the amateur’s collection, but rather too tender for 
carriage to market. 


Deuicate. Elliott. 


Tree thrifty, rather spreading habit, productive, and its beauti- 
ful appearance and delicate flavour will make it a favourite for 
family use. Raised by Prof. Kirtland, Cleveland, Ohio. 

Fruit rather above medium size, roundish, slightly depressed 
Stem medium length, in a rather broad, deep cavity. Colour fine 
amber yellow in the shade, with a rich bright red on the sunny 
side. Flesh tender, juicy, sweet, with a delicate rich flavour, 
Ripens the last of June. 


Downer’s Late. 


Downer. Man. 
Downer’s late Red. 


This valuable late cherry was raised a é 
by Samuel Downer, Esq., an ardent cul- 
tivator, of Dorchester, near Boston. It 
is a very regular ard great bearer, ripens 
about a week after the cherry season, 
and hangs for a considerable time on the 
tree. It is a delicious, melting fruit, and 
deserves .a place in every garden. 

Fruit of medium size, roundish, heart- 
shaped, inclining to oval. Skin ver 
smooth, of a soft but lively red, mottled 
with a little amber in the shade. Stalk 
inserted with a very slight depression. 
Fruit borne thickly, in clusters. Flesh 
tender, melting, with a sweet and lus- 
cious flavour. Ripens from the 4th to 
the 10th of July. 


Earty PureLe Guiane. 
Early Purple Griotte. German Mayduke. 


Origin unknown. An exceedingly early variety, ripening the 
last of May in favourable seasons. Tree hardy, free grower, 
spreading; somewhat pendant, and the leaves have longer 
petioles than most other sorts; 4 good bearer, and indispensable 
among the early varieties. 


252 THE CHERRY. 


Fruit medium size, roundish, heart-shaped. Stem long, in 
serted in a rather shallow cavity ; suture indistinct, skin smooth, 
dark red, becoming purple at maturity. Flesh purple, tender, 
juicy, with a rich and swect flavour. 

Has proved hardy at the West, and well adapted to their 
climate. 


Exton. Thomp. Lind. P. Mag. 
BigarrEAv, CouLeuR DE CHAIR. 


Flesh-coloured Bigarreau. 

Gros Bigarreau, Couleur de Chair, ) ,,. 
Gros Bigarreau Blanc. otaclie, 
Bigarreau a Gros Fruit Blane. 

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

Coeur de Pigeon. 

Belle de Rocmont? 


The Elton, a seedling raised in 1806, 
by the late President of the London Hor- 
ticultural Society, is certainly one of the 
first of cherries in all respects. Its large 
size, early maturity, beautiful appear- 
ance, luscious flavour, and productiveness, 
render it universally esteemed. It is a 
eross-bred variety raised from the Bigar- 
reau or Graflion with the White Heart 
for its male parent. The trees grow very 
vigorously, and are readily known, when 
in foliage, by the unusually dark red co- 
lour of the footstalks of the leaves. 

Fruit large, rather pointed, heart 
shaped. Skin thin, shining, pale yellow 
on the shaded side, but with a cheek next 
the sun delicately mottled and streaked 
with bright red. Stalk long and slender. 
Flesh somewhat firm at first, but becom- 
ing nearly tender, juicy, with a very rich 
and luscious flavour, not surpassed by any 
large cherry known. Ripens about the 
middle of June, or directly after the May- 
duke. Elton. 

Governor Woop. Elliott. ; 


Raised by Professor Kirtland, Cleveland, Ohio, and is proba- 
bly one of the best of all his seedlings. It deserves a place in 
every good collection, Tree vigorous, forming a round regular 
head, very productive. 

Fruit large, roundish, heart-shaped. Skin light yellow, shaded 
and marbled with bright red. Suture half round. Stem ar 


THE CHERRY. 25a 


inch and a half long, ina broad cavity. Flesh nearly tender, 
juicy, sweet, rich and delicious. Ripe about the middle of 
June. 


Great Bicarreau ? 
Large Red Prool ? 


The true name of this splendid cherry is not yet fully known 
Wm. R. Prince, Esq., of Flushing says it is the same as he im- 
ported under the name of Large Red Prool, and from specimens 
received from him, they appear identical, and may prove so. 
Tree very vigorous, with a rather leaning habit while young, 
but forms a beauttful head when more advanced. Foliage very 
large and long, a most prolific bearer. 

Frxit very large, oblong heart-shaped, high shouldered, sur- 
face smooth. Skin a beautiful deep red, becoming nearly black 
at maturity. Flesh purplish, half tender, sweet, rich and excel 
lent. Ripe about the time of Black Tartarian, or just after. 


Rockport. Elliott. 
Rockport Bigarreau. 


Raised by Dr. Kirtland, Cleveland, Ohio. Tree vigorous, 
healthy, upright, forming a beautiful pyramidal head; a good 
bearer and worthy of a place in every good collection. 

Fruit large, roundish, obtuse heart-shaped. Colour, when 
fully ripe, a beautiful bright red, shaded with pale amber, 
Flesh rather firm, juicy, sweet, rich, with aa excellent flavour. 
Ripens early in June, or just before Mayduke. 


CLASS I. 
SECTION IL 


Comprises those of “very good” quality, some of which, on 
further trial, may prove “ best,” and some for the third section. 


AMERICAN Heart, 
American Heart. Zhomp. 


Its origin is uncertain. The tree is quite luxuriant, with wide- 
spreading branches. Productive. 

Fruit pretty large, heart-shaped, often nearly four-sided, and 
irregular in its outline—borne in clusters. Skin, at first, pale, 
not becoming covered with light red or pink, mixed with very 
little amber. Stalk rather long and slender, inserted in a small 
and shallow cavity. Flesh half tender and crackling, adhering 
to the skin, which is rather tough; juice abundant, and, in dry 


254 THE CHERRY. 


seasons, sweet and excellent, but rather wanting in sweetness in 
cool or wet seasons. NRipens early in June. 


Amper Geran. Thomp. 
Gean Amber. 


It is exceedingly productive, ripens late, and hangs till the 
middle of July. Fruit small, oval or obtuse heart-shape. Skin 
very thin, colour pale yellow, partially overspread with a very 
faint red. Stalk long and slender, very slightly inserted. Flesh 
white, juicy, melting, of a sweet and pleasant flavour. 


AMERICAN AMBER. 


Bloodgood’s Amber. Bloodgood’s Honey. 
Bloodgood’s New Honey. 


Raised by the late Daniel Bloodgood, of Flushing, Long Is- 
land. A vigorous tree, productive. Fruit of medium size, 
roundish heart-shaped, slightly indented et the apex. Skin thin, 
smooth, light amber, delicately mottled and overspread with 
bright red. Stalk long and slender, inserted in a slight narrow 
cavity. Flesh tender, abounding with a sprightly, though not 
high flavoured juice. Ripe about the 25th of June. 


ANNE. 


A very productive early variety. Received from A. V. Bed- 
ford, Paris, Kentucky. Fruit medium to small, bright red, ten- 
der, juicy, very sweet and excellent, a good amateur’s fruit, growth 
moderate. Ripe with Early White Heart, or soon after. 


Baumann’s May. 


Bigarreau de Mai. Ken. Wilder's Bigarreau de Mai. 
Bigarreau de Mai. Zhomp ? 


Of foreign origin. A very productive, early variety, of vigor- 
ous growth, of good quality, but not equal to E. P. Guigne. 

Fruit rather small, oval heart-shaped, and rather angular in 
outline. Skin deep rich red, becoming rather dark when fully 
ripe. Stalk an inch and three-fourths long, pretty stout at either 
end, and set in a very narrow and rather irregular cavity. Flesh 
purplish, tender, juicy, and when fully ripe, tolerably sweet and 
good, Ripens here the 20th of May. 


Biacx Hawk. Elliott. 


This variety not having yet fruited here, we give Mr. Elliott’s 
description. The tree is of healthy, vigorous, spreading habit, 
with much of the general character of Yellow Spanish. As a 
table fruit, its high flavour will always commend it; while as a 


THE CHERRY. 200 


market fruit, its size and productive habit of tree place it among 
the very best. 

Fruit large, heart-shape, often obtuse, sides compressed, sur 
face- uneven, colour dark purplish black, glossy. Flesh dark 
purple, half tender, almost firm, juicy, rich, sweet, fine flavour. 
Season, from 20th June to Ist July. 


Brack Mazzarp. Thomp. Lind. 


Mazzard, 

Common English, ‘ 
Wild English Cherry, + American 
Black Honey, fetid 
Bristol Cherry. 

Cerasus avium. Dec. 

Wild Black Fruited, 

Small Wild Black, of English 
Whixley Black, gardens. 
Merry Cherry. 

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


This is the wild species of Europe, being common in the 
forests of Wrance and some parts of England; and it has now 
become naturalized, and grows spontaneously throughout most 
portions of the settled states. It is the original species from 
which near'’y all the fine Heart and other 
sweet cherries have sprung. It is small, gee 
and of litt. value for eating, retaining, Qe 
unless very vipe, a certain bitterness; but 
it ripens ard hangs on the tree until the 
middle or Jast of July, so that it then be- 
comes somewhat acceptable. 

Fruit small, roundish or oval heart- 
shaped, flattened a little on both sides. 
Stalk long and very slender, inserted in a 
small depression. Skin thin, and when 
fully ripe, jet black. Flesh soft and melt- 
ing, purple, with an abundant, somewhat 
bitter juice. 

The Wurre Mazzarp, of Mr. Manning, 
is a seedling raised by that pomologist, 
which differs little except in its colour. 


Briacx Eacriz. Thomp. Lind. 


A very excellent English variety, 
raised by the daughter of Mr. Knight, at 
Downton Castle, in 1806, from the seed 
of the Bigarreau fertilized by the May- 
duke. It ripens at the beginning of July or a few days later 
than the Black Tartarian. 


Black Eagle. 


256 THE CHERRY. 


Fruit rather above medium size, borne in pairs and threes; 
obtuse heart-shaped. Skin deep purple, or nearly black. Stalk 
of medium length, and rather slender. Flesh deep purple, 
tender, with a rich, high flaveured juice, superior to the Black 
Heart. Branches strong, with large leaves. Moderate bearer. 


Buacx Bicarreau or Savoy. Ken. 
New Large Black Bigarreau. en. Bigarreau Noir de Savoi. 


An Italian variety, of very vigorous growth; hardy and pro- 
ductive ; young wood quite dark. 

Fruit large, regularly heart-shaped, very slightly obtuse. 
Skin smooth and even on the surface, not very glossy, quite 
black at maturity. Stalk an inch and three-fourths long, rather — 
stout, set In a narrow even hollow. Flesh purple, quite firm 
and solid, with a rich but not abundant juice. Stone rather 
large. Ripe middle of July. 

Watsu Cherry is similar to the above, and may prove the 
same, 


Brack Heart. Thomp. Mill. Lind. 


Early Black. 

Ansell’s Fine Black. 

Spanish Black Heart. ab 
Black Russian, (of American gardens.) 

Black Caroon, (erroneously, of some.) 

Guinier a fruit noir. O Duh. 

Guigne grosse noir. 

Grosse Schwarze Hertz Kirsche. 


The Black Heart, an old variety, is better known than almost 

any other cherry in this country, and its great fruitfulness and 

ood flavour, together with the hardiness and ‘the large size to 
which the tree grows, render it every where esteemed. 

Fruit above medium size, heart-shaped, a little irregular, Skin 
glossy, dark purple, becoming deep black when fully ripe. Stalk 
an inch and a half long, slender, set in a moderate hollow. Flesh, 
before fully ripe, half tender, but finally becoming tender and 
juicy, with a rich, sweet flavour. Ripens the last of June, about 
ten days after the Mayduke. 


BiGARREAU D’ESPEREN, 


One of M.Esperen’s seedlings. Fruited here the past season. 
Tree vigorous, rather spreading ; fruit large, roundish heart- 
shaped, Skin yellowish white, mottled and shaded with pale red. 
Stalk long, rather slender, inserted in a large cavity. Flesh 
rather firm, juicy, and wood flavour. Ripe middle of July. 
Some have pronounced this the Holland Bigarreau, but it has 
not fruited enough to decide correctly. 


bs 
cr 
~~ 


THE CHERRY. 


BigARREAU, Waite. Prince’s Pom. Man. 


White Ox Heart, (of the middle states.) Ox Heart. Come. 

White Bigarreau. Zhomp. Harrison Heart? 

Large White Bigarreau. Turkey Bigarreau. 
Bigarreau blanc ? 


The White Bigarreau, which is more common in the neigh: 
bourhood of New-York and Philadelphia, than any other part 
of the country. It is inferior to the Bigarreau or Graftion in 
hardiness, and in the circumstance that it is a very poor bearer 
while the tree is young, though it bears fine crops when it has 
arrived at from twelve to fifteen years’ growth. The fruit 
strongly resembles that of the Bigarreau, but it is not so obtuse 
heart-shaped, and is more irregular in its outline. But the trees 
may be readily distinguished even when very small, as the 
Bigarreau has broad flat foliage, while the White Bigarreau has 
narrow waved leaves. Growth upright. 

Fruit of the largest size, heart-shaped, with a rather irregular 
outline, and a pretty distinct suture line on one side. Skin yel- 
lowish white at first, but becoming quite overspread with mar- 
bling of red. Flesh firm, but scarcely so much so as that of 
the Bigarreau, and when fully ripe, half tender, and more lus- 
cious than the latter cherry. It is very liable to crack after 
rain. Middle and last of June. 


Bicgarreau Gros Cauret. Thomp. Poiteau. 


Large Heart-shaped Bigarreau. Bigarreau Gros Monstreux. 
Gros Coeuret. Bon Jard. 


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

Fruit large, roundish heart-shaped, with a suture line fre- 
quently raised, imstead of being depressed. Skin at first yel- 
lowish red, marked with deeper red streaks, but becoming, when 
fully ripe, a dark shiming red, almost black. Stalk inserted in 
a shallow hollow. Stone oval and rather large. Flesh firm, 
purplish, a little bitter at first, but of a sweet flavour when fully 
matured. Ripe first week in July. 


Bowyer’s Earty Heart, 


Medium size, obtuse heart-shaped. Skin amber, mottled, and 
shaded with red. Flesh tender, juicy, with a pleasant, vinous 
flavour Distinct from Early White Heart. Ripens immediately 
after. 


258 THE CHERRY. 


Biearreau Tarpir pe Hitpesverm. Thomp. Sickler. 


Bigarreau marbré de Hildesheim. Dict. d’ Agri. 
Bigarreau Blanc Tardif de Hildesheim. - - 
Hildesheimer ganz Spate Knorpel Kirsche. 
Hildesheimer Spite Herz Kirsche. 

Spite Hildesheimer Marmor Kirsche. 

Hildesheim Bigarreau. Prince. 


The Hildesheim Bigarreau is a German variety, which ripens 
here in August, and according to Thompson, is the latest sweet 
cherry known; a quality that renders it peculiarly valuable. 

Fruit of medium size, heart-shaped. Skin yellow, mottled 
and marbled with red. Flesh pale yellow, firm, with a sweet 
and agreeable flavour. The tree is hardy, and will doubtless 
prove a valuable variety in this country. 


Brant. Elliot. 


Fruit large, rounded, angular, heart-shape, sides slightly com- 
pressed, colour reddish black. Flesh dark purplish red, half 
tender, juicy, sweet and rich. Season early or middle of June. 

Origin, Cleveland, Ohio. Tree vigorous, with large foliage 
and spreading, of rather round, regular form. 


BRANDYWINE. 

New. Originated with John R. Brinckle, near Wilmington ~ 
Delaware. A very free, vigorous grower. 

Fruit above medium size, broad heart-shaped. Skin brilliant 

crimson, beautifully mottled. Fruit, tender, very juicy, saccha- 

rine, and with just enough sub-acid flavour to impart sprightli- 


ness. “ Very good.” Maturity last of June. (Ad. Int. Rept.) 
Burr’s SEEpiine. 


Fruit large, heart-shaped, whitish yellow shaded with light 
red, and sometimes mottled. Flesh nearly tender, with a sweet, 
rich, excellent flavour. Ripe the last of June. Origin, Per- 
rinton, Monroe county, N. Y. 


Bortrner’s Brack Heart. 


From Germany. Fruit large, heart-shaped, almost black. 
Flesh purplish, firm, juicy, not very rich. Promises well. Ripe 
middle of July. A vigorous grower. 


CARMINE STRIPE. 


Raised by Prof. Kirtland. Tree vigorous, healthy, spreading. 
Very productive. Fruit above medium, heart-shaped ; suture 
half round, followed by a line of carmine. Colour amber yel- 
low, shaded and mottled with bright, lively carmine. Flesh 
tender, juicy, sweet, sprightly and agreeable. Pit small. Stalk 
varies. Season, last of June.  (Elliott.) 


THE CHERRY. 259 


CAROLINE. 


Fruit «bove medium, round, oblong, one side compressed 
slightly. Colour pale amber, mottled with clear light red, and 
when fully exposed to the sun becomes rich red. Flesh very 
tender, juicy, sweet and delicate. Season last of June. Origin, 
' Cleveland, Ohio. (Elliott.) 


CHAMPAGNE. 


Raised by Charles Downing, Newburgh, N. Y. ‘Tree of 
moderate growth and forms a round head. 

Fruit of medium size, roundish heart-shaped. Colour lively 
brick red, inclining to pink, a little paler on the shaded side. 
Stalk of moderate length and size, inserted in a rather flat, 
shallow depression. Flesh amber coloured, of a lively rich 
flavour, a mingling of sugar and acid, something between Down- 
er’s late and a Duke cherry, a good bearer, and ripens uniformly 
and hangs some time on the tree. Season last of June. 


CLevELAND. Elliott. 
Cleveland Bigarreau. 


Raised by Professor Kirtland, a thrifty strong grower, pro- 
ductive, and a fine fruit. 

Fruit large, round heart shape. Suture pretty broad, nearly 
half round. Colour bright clear red on yellowish ground. 
Flesh fine, juicy, rich, sweet, and fine flavour, ripe a few days 
before Black Tartarian. 


CoNESTOGA. 


Origin, Conestoga, Lancaster County, Pa. 

Fruit large, obtuse heart-shaped, dark purple. Stem ‘kng, 
slender, inserted in an open cavity. Flesh purplish, firm; flavour 
sugary and very pleasant. (Ad. Int. Rept.) 


Davenport. 
Davenport’s Early. New Mayduke. 


Origin, Dorchester, Mass. Tree of moderate growth, distinct 
from Black Heart, an early and good bearer. 

Fruit above medium size, roundish heart-shaped. Stem an 
inch and a half long, rather stout in a medium cavity. Colour 
dark purplish black. Flesh tender, juicy and pleasant; ripe 
about the time of Mayduke or just before. 


260 THE CHERRY. 


Downtne’s Rep CREEK. 


A very handsome and excel- « 
lent seedling cherry, raised by 
Charles Downing, Newburgh, 
N&Yex 

Fruit rather large, regularly 
obtuse heart-shaped, with a 
pretty distinct suture. Skin 
thin, (slightly pellucid when ful- 
ly ripe,) white, with a rich dark 
crimson cheek (somewhat mot- 
tled,) covering more than half 
the fruit. Stalk an inch and a 
half long, set in an even hollow 
of moderate depth. Flesh yel- 
lowish, half tender, and of a 
very delicately sweet and lus- 
cious flavour. Leaves coarsely 
serrated, with dark footstalks. 


Ripens about the 14th of June. Downing’s Red Cheek. 
Doctor. Elliott. 
The Doctor. 


Tree a free grower, somewhat spreading, very productive 
apt to be small unless well cultivated. 

Fruit of medium size, roundish heart-shaped. Stalk o. 
medium length, in a round, regular cavity. =) 
Colour light yellow, mostly shaded with 
bright red. Flesh tender, juicy and plea- 
sant. Ripens early in June. 


Downton. Thomp. Lind. 


A very beautiful and excellent large 
variety raised by T. A. Knight, Esq., of 
Downton Castle, from the seed, it is be- 
lieved, of the Elton. Moderately pro- 
ductive. 

Fruit large, very blunt heart-shaped, 
nearly roundish. Stalk one and a half 
to two inches long, slender, set in a pretty 
deep, broad hollow.. Skin pale cream 
colour, semi-transparent, delicately stained 
on one side with red, and marbled with 
red dots. Flesh yellowish, without any 
red, tender, adhering slightly to the 
stone, with a delicious, rich flavour. Last 
of June. Downton. 


THE CHERRY. 261 


Earty Protiric. - Elliott. 


Raised by Dr. Kirtland. An excellent early, very prolific 
variety, of moderate growth. Fruit medium size, round, obtuse 
heart-shape. Light yellow ground, shaded and mottled with 
bright red. Stalk long. Flesh half tender, juicy, rich, sweet, 
and very good. Ripe about a week before Maydukg, 


Earty Waite Heart. 


Arden’s Early White Heart. 

White Heart. Coue. Prince’s Pom. Man. 
White Heart, 

Dredge’s Early White Heart, 
White Transparent, 

Amber Heart. 

Swedish. Herefordshire White. 


An old variety, although a good early fruit. It is not equal 
to Belle de Orleans, Early Prolific, and others of same season. 

Fruit below medium size, rather oblong heart-shaped—often 
a little one-sided. Suture quite distinct. Stalk an inch and 
three-fourths long, rather slender, inserted in a wide shallow 
cayjty. Skin dull whitish yellow, tinged and speckled with pale 
red in the sun. Flesh half tender, unless fully ripe, when it is 
melting, with a sweet and pleasant flavour. Tree grows rather 
erect, with a distaff-like head when young. First of June 
Manning’s Early White similar to above. 


Thonup. ? 


ELIZABETH. 


Fruit medium to large, heart-shaped. Skin rich dark red 
when fully ripe. Flesh half-tender, juicy, pleasantly sweet. 
Ripe middle to last of June. Tree vigorous, upright, very pro. 
lific. Origin, Caleb Atwater, Ohio. Elliott.) 


Favourite. Elliott. 
Elliott’s Favourite. 


Tree vigorous and productive. Fruit small to medium. Stalk 
long, rather slender, in a slight depression. Colour pale yellow, 
with a light red cheek, somewhat marbled. Flesh tender, juicy, 
sweet, and of a delicate flavour. Ripe last of June. 


Fitorence. Thomp. Lind. 
Knevett’s Late Bigarreau. 


A most excellent cherry, originally brought from F crence, in 
Italy, which considerably resembles the Bigarreau, bit ripens a 
little later, and has the additional good quality of hanging a 
long timne on the tree. 


262 THE CHERRY. 


Fruit large, heart-shaped and regularly formed, Skin amber 
yellow, delicately marbled with red, with a bright red check, and 
when fully exposed, the whole fruit becomes of a fine lively red. 
Stalk over two inches long, slender, set in a deep hollow. Flesh 
yellowish, firm, very juicy, and sweet. In perfection from the 
last of June till the 10th or 15th of July. 


s 
eh e Great Biearreau or MeEzEt. 


Great Bigarreau of Mezel. Montrous de Mezel. 
Bigarreau Goubalis. 


A new foreign variety of the largest size. Productive, and of 
strong, rather crooked growth. 

Fruit very large, obtuse heart-shaped, surface uneven, dark 
red, or quite black at maturity. Stem long and slender, flesh 
firm and juicy, but not high flavoured. Ripe last of June and 
beginning of July. 


HoaApb.Ley. 


Raised by Prof. Kirtland. Tree of healthy, vigorous habit; 
forming a round, spreading head. Fruit above medium, regular 
round heart-shape, light clear carmine red, mottled and striped 
on pale yellow. Flesh tender, juicy, rich, sweet, and deliciof®. 
Season, 20th to last of June. (Elliott.) 


Hovey. Hov. Mag. 


Not having fruited this cherry, we give Mr. Hovey’s descrip- 
tion. Tree vigorous, upright, forming a somewhat pyramidal 
head. Raised by Hovey & Co., Boston, Mass. 

Fruit large, obtuse heart-shaped, with a shallow suture on 
one side. Skin clear, rich amber in the shade, beautifully mot- 
tled with brilliant red in the sun, often nearly covering the fruit. 
Stem short, about an inch long, rather stout, nearly straight, and 
inserted in a deep round cavity. Flesh pale amber, rather firm, 
but brisk, rich, and delicious. Ripe from the middle of July to 
beginning of August. 


Hype’s Lare Buacx. 
Raised by T. & G. Hyde, Newton, Mass. Strong grower and 


good bearer. 

Fruit medium, obtuse heart-shaped, purplish black, flesh half 
firm, juicy. Nearly as good as Black Eagle. Ripe first week 
in July. 


Jocosor. 


Fruit large, very regular, uniform heart-shape, slightly obtuse, 
and with a deep indenture at apex. Surface uneven, colour rich, 


THE CHERRY. 263 


glossy, dark liver colour, almost black. Flesh tender, juicy, 
with a rich, sweet flavour. Season, near the last of June. Ttaised 
by Prof. Kirtland, (Elliott.) 


Keroxur. 


Fruit large, heart-shaped, dark purplish black, flesh half ten 
der, rather coarse, and deficient in flavour. Its chief merit, a 
market variety. (Ripe early in July.) Strong, vigoreus grower, 
forming a large tree. (Elliott.) 


KEnNNICcOTT. 


Raised by Prof. Kirtland. Tree vigorous, hardy, spreading, 
very productive. Fruit large, oval heart-shape, compressed ; 
suture shallow, half round, colour amber yellow, mottled and 
much overspread with rich, bright, clear, glossy red. Flesh firm, 
juicy, rich, andsweet. Season, 8thtol0thJuly. Sizeand beauty, 
and late ripening, will make it valuable where known. (Elliott.) 


Kirriann’s MAmmMors, 


Fruit of the largest size, obtuse heart-shaped. Colour, bright 
clear yellow, partially overspread and marbled with rich red, 
Flesh almost tender, juicy, sweet, with a very fine high flavour. 
Season, last of June. ‘Tree vigorous, moderately productive. 
(Elliott.) 

Kirrtann’s Mary. Elliott. 


Raised by Prof. Kirtland. Tree, a strong, upright grower 
said to be one of the best of his seedlings, , 
and desirable either for the dessert or mar- ie 4 
ket purposes. Not having fruited suffi- 
ciently with us, we give Mr. Elliott’s de- 
scription. 

Fruit large, roundish, heart shape, very 
regular. Colour light, and dark rich red, 
deeply marbled and mottled on a yellow 
ground; grown fully in the sun, is mostly 
a rich, dark glossy red. Flesh light yellow, 
quite firm, rich, juicy, sweet, and very high 
flavoured. Season, last of June, and first 


of July. 


Kyicur’s Earty Brack. Thomp. Lind. 
P. Mag. 


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


2614 TUE CUERNRY. 


Fruit large, a little irregular in outline, obtuse heart-shay ed. 
Stalk of moderate length, rather stout, and insevted in a deep, 
open cavity. Skin dark purple, becoming black. Flesh purple, 
tender, juicy, with a rich and sweet juice of high tavour. Tree 
spreading. Moderately- productive. 


Late Bigarreav. Elliott. 


Fruit large, obtuse heart-shaped. Skin deep yellow, shaded 
on the sunny side with bright red. Stalk long, inserted in a 
broad open cavity. Flesh almost firm, juicy, sweet, pleasant 
flavour. Ripe last of June and first of July. Tree thrifty, mo- 
derate growth, rather spreading. Productive. 


LEATHER STOCKING. 


Raised by Professor Kirtland. Fruit medium, heart-shaped, 
reddish black. Flesh firm, sweet. Middle to last of July. 
(Elliott.) 


LoGan. 


Fruit medium or above, obtuse, sometimes regular heart- 
shaped, with a hollow indenture at apex. Colour purplish 
black when ripe. Flesh nearly firm, juicy, sweet, and rich 
flavour. Season, middle to last of June. Originated with Prof, 
Kirtland. (Elliott.) 


Mapison Bicarreav. Manning. 


Fruit of medium size, fair quality, roundish. Skin yellow, 
shaded with red. Flesh half tender, juicy, with a pleasant fla- 
vour. Ripe middle or last of June. Tree healthy ; moderately 
productive. 


Mannine’s Lark Brack. 


Raised by Mr. Manning, of Salem, Mass. Fruit large, round- 
ish, deep purple or nearly black. Flesh purplish, half tender, 
very juicy, sweet and excellent. Ripe the last of June. Tree 
vigorous. 


Mannine’s Morten. 
Mottled Bigarreau. Man. 


Raised by Mr. Manning. It is a most abundant bearer. 

Fruit rather large, roundish heart-shaped, flattened on one 
side, with distinct suture lines. Skin amber colour, finely mot- 
tled and overspread with red, with a semi-transparent, glossy 
appearance. Stalk slender, inserted in a shallow hollow. Flesh 
when fully ripe, yellow, tender, with a sweet and delicious juice. 
Ripens the last of June. 


THE CHERRY, 9°65 


Onto Beauty. Elliott. 


Tree a vigorous grower, with a rather spreading head, and 
has proved so far a productive, valuable kind. Fruit large, ob- 
tuse heart-shaped. Light ground, mostly covered with red, 
Flesh tender, brisk, juicy. Ripe about the middle of June. 


Oscrota. Elliott. tes 


Originated with Prof. Kirtland. Moderate bearer and medium 
growth. Fruit above medium, heart-shaped. Colour fine dark 
red, approaching to black. Flesh juicy, tender, sweet and ex- 
cellent. Ripe last of June. 


Pirrce’s Late. 


Originated with Amos Pierce, and introduced to notice by 
James Hyde and Son, Newton Centre, Mass., who say it is a 
fine late fruit. We give the description from the V. #. Farmer. 
Fruit medium, obtuse heart-shaped, dark red and mottled, light 
amber in the shade. Stalk rather short and slim. Flesh soft, 
tender, very juicy, sweet, rich and delicious; stone small. Ripe 
the last of July. 

Growth free, rather upright, with a round head. 


. Pontiac. 


Fruit large, obtuse heart-shaped, sides compressed, colour 
dark purplish red, approaching to black when fully ripe. Flesh 
half tender, juicy, sweet and agreeable. Season last of June. 
Originated with Prof. Kirtland. (Hlliott.) 


PowHnaAtrAan. 


Fruit medium size, uniform, roundish, flattened or compressed 
on sides; surface irregular. Colour liver-like, highly polished. 
Suture half round. Flesh rich, purplish red, marbled, half ten- 
cer, juicy, sweet, pleasant but not high flavour. Season late, 
8th to 15th of July. 

For profitable market purposes, this is one of the very best, 
the fruit ripening late, and all being uniform and regular in size. 
Originated with Prof. Kirtland. (Elliott.) 


PRESIDENT. 
Fruit large, dark red, slightly mottled. Flesh half tender, 
juicy, sweet. Middle to last of June. Tree vigorous, spreading. 
Provuproor. - 
Raised by D. Proudfoot, Cleveland, Ohio. Tree vigorous. 
12 


985 i THE CHERRY. ~ 


Fruit large, heart-shaped, dark purplish red. Flesh firm, juicy 
sweet. Ripe 15th to last of July. (Llliott.) 


Rep Jacket. Elliott. 


One of Prof. Kirtland’s seedlings. A free growing, rather 
spreading, late, and productive variety. : 

Fruit large, regular, obtuse heart-shaped. Colour amker, 
mostly covered with light red. Flesh half tender, juicy, good 
but not rich flavour. Stalk long, slender, in a moderate bas‘n. 
Ripe about the time of Downer’s Red. 


Ricuarpson. Cole. 


Raised by J. R. Richardson, Boston. Fruit large, heart- 
shaped, dark red inclining to black. Flesh deep red, half 
tender, juicy, sweet. Last of June. 


Roserts’ Rep Heart. 


Originated in the garden of David Roberts, Esq., of Salem, 
Mass. Tree hardy, free grower. Bears abundantly, and hangs 
well without rotting. 

Fruit of medium size, roundish heart-shape. Skin of a pale, 
amber ground, but nearly overspread with pale red, mottled 
with deeper red. Suture quite distinct. Flesh juicy, sweet and 
well flavoured. Stalk long, slender, set in a moderate depres- 
sion. Ripe last of June. 


SparHawk’s Honey. Man. Ken. 
Sparrowhawk’s Honey. Thomp. 


Raised by Edward Sparhawk, of Brighton, near Boston. A 
profuse bearer. Vigorous grower. 

Fruit of medium size, roundish heart-shaped—very regular in 
form. Stalk of moderate length, rather slender, set in a round, 
even depression. Skin thin, of a beautiful glossy pale amnber- 
red, becoming a lively red when fully ripe. Flesh juicy, with a 
very sweet flavour. Ripe the last of June. 


Sweet Monrmorency. Man. 


Allen’s Sweet Montmorency. 


Raised by J. F. Allen, Salem, Massachusetts. Tree hardy, 
vigorous growth. Habit of heart cherries. Less subject to rot 
than most sorts. Good bearer. 

Fruit of medium size, round, flattened. Skin pale amber in 
the shade, light red, slightly mottled, in the sun. Stalk an inch 
and three fourths long, rather slender, inserted in a small, shal- 


THE CHERKY. 267 


low, even hollow. Flesh yellowish, tender, sweet and ¢xecllont: 
Ripens here middle July. 


TECUMSEH. 


Fruit medium to large, obtuse heart-shaped. Skin reddish 
purple. Flesh dark red, half tender, with a brisk, vinous flavour 
Ripe towards the end of July. Tree moderately vigorous 
(Elliott.) 


Trapescan’’s Brack Heart. Thomp. 


Elkhorn, - 
Elkhorn of Maryland. t evince. 
Large Black Bigarreau. an. 
Tradescant’s, 

Bigarreau Gros Noir, 

Guigne Noir Tardive, 

Gross Schwarze Knoorpel, 
Kirsche Mit Siftigen Fleisch. 


It is an European variety, but a tree growing about forty 
years since in the garden of an inn in Maryland, attracted the 
notice of the late Wm. Prince, who propagated it under the 
name of Elkhorn, by which it was there known. The bark 
is of a peculiarly gray colour, and the growth quite vigorous. 

Fruit large, heart-shaped, with a very irregular or uneven sur- 
face. Skin deep black, glossy, (before fully ripe, deep purple, 
mottled with black). Stalk rather short, set in a pretty deep 
hollow. Flesh very solid and firm, dark purple, moderately 
juicy. Ripe first and second week in July. 


ac. to 
Thomp. 


TRANSPARENT GuienE. Forsyth. Prince. Pom. Man. 


Transparent Gean. Forsyth. 
Transparent. 


It is a valuable and pretty variety for the dessert, hanging late 
on the tree, and is admired by all amateurs. 

Fruit small, regular, oval heart-shaped. Skin glossy, thin, and 
nearly transparent, showing the network texture of the flesh 
beneath, yellowish-white, delicately blotched with fine red; dis- 
tinct suture line on both sides. Stalk long and slender. Flesh 
tender and melting, and when fully ripe very sweet, minglec. 
with a very slight portion of the piquant bitter of the Mazzard 


~ tlass of cherries. First of July. 


TriuMPpH oF CUMBERLAND. 


Monstrous May. Brenneman’s Early. 
Street’s May. Cumberland’s Seedling. 


‘Introduced to notice by David Miller Junior, of Carlisle, 


268 THE CHERRY. 


Pennsylvania, and said to be a seedling of Cumberland County 
Pa. 

A strong, vigorous grower, and good bearer, not sufficiently 
tested. We copy from the report of the Penn. Hort. Society. 

Fruit large, obtuse heart-shaped. Sometimes roundish, com- 
pressed, deep crimson, almost purple when fully ripe. Stem 
rather long, slender, in a broad open cavity, apex slightly de- 
pressed. Flesh rather solid, red, slightly adherent to the stone, 
quality “best.” Period of maturity, about the middle of June. 

Cumberland seedling from Ohio may prove same as above, but 
think it distinct. 


TOWNSEND. 


Tree a strong, vigorous grower, productive, and promises well. 
Raised by W. P. Townsend, Lockport, N. Y. 

Fruit large, obtuse heart-shaped, high shouldered, compressed, 
suture distinct, apex depressed. Stem long, somewhat slender, set 
in a broad, rather deep depression. Colour light amber, mot- 
tled, and shaded with carmine. Flesh almost tender, juicy, rich, 
sprightly, refreshing flavour, pit small. Ripe last of June. 


WeEnNDELL’s Mortiep BIGARREAU. 


Fruit large, obtuse heart-shaped, dark red, nearly black at 
maturity, mottled. Flesh dark red, firm and high flavoured. 
Ripe about the time of Downer’s Late. 

Originated with Dr. H. Wendell, Albany, New York. Tree 
upright, thrifty growth. 


WeErRpDER’s Earty Brack Heart. 


Werdsche Friihe Schwarze. Herz Kersche. 


A promising, early variety. Tree vigorous, spreading, mo 
dere ately productive. 

Fruit large, roundish, heart-shaped, skin black, flesh purplish, 
tender, sweet and excellent. Ripens early in June, or just before 
Mayduke. 


CLASS IL 


SECTION Iii. 


Contains those superseded by better sorts, a few of which are 
esteemed by some growers. 
Apam’s Crown. 


Fruit full, medium in size, round heart-shape. Flesh pale 
ted and white, tender and pleasant. Ripe last of June. 


a 


THE CUERRY. 269 


Bette AGATHE. 


This new cherry figured and described not long since as a fine, 
large, late variety, Mr. Rivers says has proved a small, hard, 
late fruit. 

BicarReAv, Larce Rep. 
Gros Bigarreau Rouge. Poiteau. 
Bigarreau a Gros Fruit Rouge. Bon. Jard. 
Bigarreau 4 Gros Fruit Rouge. Thomp. ? 
Belle de Rocmont {of some). 

Fruit large, oblong heart-shape. Skin dark red in the sun. 
Flesh firm. Early in July. 


BigARREAU, Cutna. Prince’s Pom. Man. 
Chinese Heart. Thomp. ? 


Fruit of medium size, roundish heart-shaped, light amber, 
mottled and shaded with bright red. Flesh firm, with a sweet, 
peculiar flavour. Ripe last of June. 


Biearreau Brack. 
Bigarreau Noir. 


Fruit middle sized, heart-shaped. Skin red, but becoming 
black. Flesh firm and rather dry. First of July. 


Burrner’s Yettow. Thomp. 


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


Raised by Bittner, of Halle, in Germany, and one of the few 
cherries entirely yellow. Fruit of medium size, roundish. Skin 
pale yellow. Flesh firm, yellowish, sweet, and not of much 
value. Ripe first week in July. 


Corone. Thomp. Fors. 


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


Fruit below middle size, roundish heart-shaped. Skin dingy 


black when fully ripe. Flesh when ripe, tender, and of little 
vaue. Middle of July. 


Gascoicne’s Heart. Thomp. 


Bleeding Heart. Lind. 


Red Heart, (of some,) ples 


Herefordshire Heart, Thomp 


Guigne Rouge Hative. 


An old English variety. Fruit of medium size, long heart- 


210 THE CHERRY. 


shaped, small drop or tear, at the end. Skin dark red. Flesh 
reddish, half tender, with only a tolerable flavour. Ripe the 
iast of June. A bad bearer. 


GirForp’s SEEDLING. 
Small, roundish heart-shaped. Light red, very sweet. Pre- 
ductive, last of June. 
GRIDLEY. 
Apple Cherry. Jaccarty. 


Fruit medium, roundish, black. Flesh firm, not very juicy 
nor rich. Ripens last of June. Productive. Origin, Massa 
chusetts. 

Honey. Thomp. 
Large Honey. Late Honey. : 
Yellow Honey. Merisier a fruit blanc. WN. Duh. 

A small, late, very sweet fruit, formerly much esteemeu. 
Fruit small, roundish, yellow and red. Flesh tender, very sweet. 
Middle of July. 


Hype’s Rep Heart. 


Medium, heart-shaped. Skin pale, but becoming a light red 
at maturity. Flesh tender, sprightly. Ripe last of June. Origin 
Newton, Massachusetts. ‘Tree vigorous, productive. - 


JAUNE DE PRUSSE. 


Foreign; small, obtuse heart-shaped. Stalk long and slen- 
der, yellowish-white, tender, brisk, vinous, a little bitter before 
fully ripe, which is soon after Downer’s Late. 


Lapy Sournampron’s YELLow. Thomp. 


Lady Southampton’s Duke, 
—_—_—_————Golden Drop, | ac. to 
Yellow or Golden, Thomp. 
Spanish Yellow. 


Fruit of medium size, heart-shaped. Skin yellow. Flesh 
firm, not very juicy. Ripens about the middle of July. 
Luyviz GEAN. 


Fruit medium, roundish, purplish black. Flesh tender, juicy. 
July. 


Manwnine’s Earty Brack Heart. 


Fruit medium, similar to the Black Heart, rather earlier and 
smaller in size. Ripe about the middle of June. 


THE CHERRY. 271 


MERVILLE DE SEPTEMBRE. 
Tardive de Mons. 
A French variety, ripening in August, vigorous grower, 
Fruit small, firm, rather dry, sweet, but of little value. 


Ox Hearr. Thomp. 
Lion’s Heart. Very Large Heart. 
Bullock’s Heart. Ochsen Herz Kirsche. 
Fruit large, obtuse heart-shaped. Skin dark red. Flesh red, 
half tender, with a pleasant juice, of second quality in point of 
flavour. Ripens last of June. 


REMINGTON. 


Remington White Heart. Prince. 
. Remington Heart. 


Fruit small, heart-shaped. Skin yellow, rarely with a faint 


tinge of red on one side. Flesh yellowish, dry, and somewhat 
bitter. Middle and last of August. 


Rivers’s Earty Hearr. 


Raised by Mr. Rivers, England. 
Medium size, heart-shaped. Ripening just after Belle de Or- 
leans, very much inferiour. 


Rivers’s Earty AMBER. 


Raised by Mr. Rivers, England. 
Medium size, heart-shaped, prolific, a sub-variety of old Early 
White Heart, but not as early. 


Tosacco Lreavep. Thom. Lind. 


Four to the Pound. 

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


Leaves very large. Fruit small. Hard, of no value. 


Waite Tartarran. Thomp. 


Fraser’s White Tartarian, to 
Fraser’s White Transparent, Tho 
Ambér a petit fruit. = 


Fruit of medium size, obtuse heart-shaped. Skin pale yel- 


Jow. Stalk slender. Flesh whitish yellow, half tender and 
verv sweet. 


+ 


272 THE CHERR) 


CLASS IL. 
SECTION I. 


Contains those of best quality and generally approved 


Arco Duke. Thomp. Lind. Fors. 
Griotte de Portugal. 0. Duh. Nois. Late Arch Duke. 
Portugal Duke. Late Duke, (of some.) 

Tree rather more vigorous than the Mayduke, with longer 
diverging branches, which become slightly pendulous in bearing 
specimens. 

Fruit large, obtuse heart-shaped. Suture distinct on one side. 
Skin at first bright red, but becoming very dark when mature. 
Stalk an inch and a half long, slender, inserted in a rather deep 
open cavity. Flesh I’ght red, melting, j juicy, rich sub-acid fla- 
vour. Ripe the first and second week in Jul y- 


Bette Maeniriqus. Man. 


Belle et Maynifique. Ken. Belle de Chatenay. 
Magnifique de Sceaux. Belle de Sceaux. 

Tree hardy, moderately vigorous, productive, a beautiful and 
excellent late variety. Useful for culinary purposes, and good 
table fruit when pretty ripe. 

Fruit large, roundish, inclining to heart-shape. Stalk long, 
slender, in an open medium cavity. Skin a fine bright red. 
Flesh juicy, tender, with a sprightly sub-acid flavour, one of the 
best of its class. Ripe middle of July till the middle of August, 


Late Duxe. Thomp. Lind. P. Mag. 
Anglaise Tardive. 


A very large and fine Duke cherry, 
ripening a month later than the Mayduke, 
and therefore a very valuable sort for the 
dessert or for cooking. The tree is of 
vigorous growth for its class. 

Fruit large, flattened or obtuse heart- 
shaped, much more depressed in its figure 
than the Mayduke. Colour, when fully 
ripe, rich dark red; (but at first white, 
mottled with bright red.) Stalk rather 
slender, inserted ina shallow hollow. Flesh 
yellowish, tender, juicy, with a sprightly 
sub-acid flavour, not quite so sweet and 
rich as the Mayduke. Ripens gradually, 
and hangs on the tree from the middle of xs 
July till ‘the 10th of August. Late Duke. 


TUE CHERRY. 273 


Maypvuxs. Mill. Thomp. Lind. 


Ra sale Hative, 7 Early Duke, 

Cherry Duke, (of some,) Large Mayduke, 

Cerise Guigne, Morris Duke, of various 
Coularde, of various Morris’s Karly Duke, English 
De Hollande, French Benham’s Fine Kar. D’ke, } gardens 
D’Espagne, gardens. Thompson’s Duke, ac. to 
Griotte Grosse Noire, Portugal Duke, Thomp 
GriotteD’ Espagne(ofsome,) Buchanan’s Karly Duke, 

Griotte Précoce, (of some,) Millett’s Late Heart Duke. J 


Holman’s Duke. 


This invaluable early cherry is one of the most popular sorts 
in all countries, thriving almost equally well in cold or warm 
climates. This, the Black Heart, and the Bigarreau, are the 
most extensively diffused of all the finer varieties in the United 
States. And among all the new varieties none has been found 
to supplant the Mayduke. Before it is fit 
for table ‘use, it is admirably adapted for 
cooking ; and when fully ripe, it is, perhaps, 
the richest of the sub-acid cherries. In the 
gardens here, we have noticed a peculiar 
habit of this tree of producing very fre- 
quently some branches which ripen much 
Jater than the others, thus protracting for 
a long time the period in which its fruit is 
in use. The Mayduke is remarkable for 
its upright, or, as it is called, /astigiate 
head, especially while the tree is young, in 
distinction to other sorts, which produce 
many lateral branches. 

Fruit roundish or obtuse heart-shaped, 
growing in clusters. Skin at first of a lively 
red, but when fully ripe of a rich dark red. 
Flesh reddish, tender and melting, very Mayduke. 
juicy, and at maturity, rich and excellent in flavour. This fruit 
is most frequently picked while it is yet red, and partially acid, 
and before it attains its proper colour or flavour, It begins to 
colour, about New York, in favourable seasons, the last of May, 
and ripens during the first half of June. 

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


Reine Horrense. 
Monstreuse de Bavay. Belle de Bavay. 
Lemercier. Seize a la Livre. 
French origin, of Duke habit. Tree a healthy and handsome 


grower, productive, and a very desirable variety. 
I ag 


274 THE CHERRY. 


Fruit very large, roundish elongated. Skin a bright lively red, 
somewhat marbled and mottled. Suture distinctly marked by 
a line without any depression. Flesh tender, juicy, very slightly 
sub-acid and delicious. Ripe from the middle to the Jast of July. 


Vans Aucust DuxeE. 


A very excellent late cherry, of the Duke class. Originated 
with Henry Vail, Esq., Troy, N. Y., and bids fair to rival many 
of its season. Tree very productive, and of vigorous growth. 
Fruit large, obtuse heart-shaped, regular in form. Stalk medium 
length, inserted in a rather deep but narrow cavity. Skin rich 
bright red on the shaded side, and of a lively cornelian red in 
the sun. Flesh tender, sub-acid, much like the Mayduke in 
flavour. Ripe the last week in July, and the first week or two 
in August. 


CLASS IL. 


SECTION II. 


Comprises those of “very good” quality, some of which may 
prove “ best.” 


Carnation. Thomp. Lind. 


Wax Cherry. 
Crown. 
Cerise Nouvelle d’Angleterre 

Cerise de Portugal, "i ’ | of French 


Grosse Cerise Rouge Pale, g ws 
Griottier Rouge Pale, 
= Thomp. 


Griotte de Villennes. 


A very handsome, light red, large cherry, 
highly esteemed here for brandying and 
preserving. 

Fruit large, round. Skin at first yellow- 
ish white, mottled with red, but becoming 
a lively red slightly marbled. Stalk about 
an inch and a half long, stout. Flesh ten- 
der, a little more firm than most of this 
division, but juicy. and when fully ripe, of 
a sprightly and good sub-acid flavour. The 
foliage is pretty large, and the wood strong, 
but the tree has a spreading, rather low 
habit. It is a mcderate but regular bearer, 
and the fruit hangs a long while on the 
branches, without decaying. Ripe the 
middle and last of July. 

Prince’s Dukz is a very large variety of Carnation. 
this cherry, raised from a seed of it, by Mr. Prince, of Long 
Island. Its shy habit of bearing renders it of little value. 


THE CHERRY. 278 


CuristiaAnaA and Mary. 


Two varieties raised by B. B. Kirtland, Greenbush, N. Y., and 
noted in the Horticulturist as resembling, in tree and fruit, the 
Mayduke, and are probably sub-varieties. 


Cor’s Late CARNATION. 


A promising late variety. Fruit above medium size, roundish; 
suture shallow, with a line. Colour amber, mostly shaded and 
mottled with bright red. Flesh juicy and sprightly sub-acid. 
Ripe from the middle till the last of July. 


Ducuess DE PALLUAU. 


A new foreign sort, medium size, roundish heart-shaped, 
compressed, very dark purple. Stem long and slender, in a 
large open cavity. Flesh dark red, tender, juicy, mild acid. 
Ripe the middle of June. Vigorous growth for its class, 


Fiemiso. Thomp. 
Montmorency (of Lindley.) 
Kentish (of some.) 
Cerise 4 Courte Queue. Poit. 
Montmorency a Gros Fruit, 
Gros Gobet, O. Duh. 
Gobet a Courte Queue. 
A Courte Queue de Provence. 
English Weichsel? 
Weichsel mit gauzkurzen stiel, t of the 
Double Volgers. Dutch. 
This is a very odd looking 
fruit, being much flattened, and 
having a very short stalk. 
Fruit rather large, very much 
flattened both at the top and 
base, and generally growing in 
pairs. Stalk stout, short. Skin f = Tho 
shining, of a bright lively red. Re 
Flesh yellowish white, juicy, and 
sub-acid. Good for preserving; 
but, unless very ripe, scarcely 4 
rich enough for table use. Last OP ee | 
of July. : cpehiag 
Jerrrey’s Duxe. Thomp. 
Jeffrey’s Royal. Lind. 
Jeffrey's Royal Caroon. 


Royale, 
Cherry Duke. O. Duh, 


Royale Ordinaire. Poiteay. 
Fruit of medium size, round, or a little flattened at the ape 


276 THE CUERRY. 


and basin. Skin of a fine lively red. Stalk moderately long 
Flesh yellowish amber, scarcely red. Juice abundant, and of 
arich flavour. The trees are of a distinct habit of growth, be- 
ing very compact, and growing quite slowly. The buds are 
very closely set, and the fruit is borne in thick clusters. Mid- 
dle and last of June. 


Kentiso. Thomp. 


Virginian May, of American 
Early Richmond. gardens, 
Kentish, or , 

Flemish. : rhs 
Common Red, 
Sussex, 

Pie Cherry, 
Kentish Red. 
Montmorency. O. Duh. 
Montmorency a longue queue, 
Commune, 

Muscat de Prague. 


of the English. 


of the French. 


The true Kentish cherry, an old European sort, better known 
here as the Early Richmond, is one of the most valuable of the 
ucid cherries. It begins to colour about the 20th of May, and 
may then be used for tarts, while it will hang upon the tree, 
gradually growing larger, and losing its acidity, until the last 
of June, or in dry seasons, even until July, when it becomes of 
a rich, sprightly, and excellent acid flavour. The tree grows 
about eighteen feet high, with a roundish spreading head, is 
exceedingly productive, and is from its early maturity a very 
profitable market fruit, being largely planted for this purpose in 
New Jersey. This kind is remarkable for the tenacity with 
which the stone adheres to the stalk. Advantage is taken of 
this to draw out the stones. The fruit is then exposed to the 
sun, and becomes one of the most excellent of all dried fruits. 

Fruit when it first reddens rather small, but, when fully ripe, 
of medium size, round, or a little flattened; borne in pairs. 
Skin of a fine bright red, growing somewhat dark when fully 
ripe. Stalk an inch and a quarter long, rather stout, set in a 
pretty deep hollow. Flesh melting, juicy, and, at maturity, of 
a sprightly rather rich acid flavour. 


Larce More to. 
Kirtland’s Large Morello. 


Raised by Prof. Kirtland. Promises valuable, but as yet not 
fully tested. Fruit above medium, roundish, dark red, juicy 
rich acid, good flavour; pit small. Season, early in July. (H! 
liott.) 


ys ehh. 


THE CHERRY. 277 


Moretio. Thomp. Lind. Lang. 


Milan. Lang. English Morello. 

Cerise du Nord. Nois. Large Morello. 

Griotte Ordinaire du Nord. Dutch Morello. 
September Weichsel Grosse. Ronald’s Large Morello. 


The Morello is a fine fruit. Its name is said to be derived from 
the dark purple colour of its juice, which resembles that of the 
Morus or Mulberry. It is highly valuable for all kinds of pre- 
serves, and is an agreeable addition to a dessert. 

Fruit of pretty large size, round, or slightly obtuse, heart- 
shaped. Skin dark red, becoming nearly black when fully ripe. 
Flesh dark purplish red, tender, juicy, and of a pleasant sub-acid 
fayour, when quite mature. Ripe 20th of July. 

The Common Morello of this country, is a smaller variety of 
the foregoing, and a little darker in colour. Little esteemed. 


Piumstone Moretuo. 


Tree of slow growth, makes a fine pyramid. A productive, 
hardy, and valuable sort. 

Fruit large, roundish, inclining to heart shape. Skin, deep 
red. Stalk an inch and a half long, rather slender and straight, 
set in a hollow of moderate depth. Flesh reddish, tender, juicy, 
and when well matured, of a sprightly and agrecable flavour. 
Stone long and pointed. Ripe last of July, and first of August. 


Royat Duxz. Thomp. 
Royale Anglaise Tardive. 
Growth upright, compact head, branches less slender than 
Mayduke. Moderate bearer. ; 
Fruit large, roundish, and distinctly oblate or flattened. Skin 
dark red. Flesh reddish, tender, juicy and rich. A good bearer. 
Ripens in the last of June. 


SHANNON. 

This is a Morello raised by Prof. Kirtland, and as it has not 
fruited with us, we give Mr. Elliott’s description. 

Fruit slightly above medium size, globular, flattened at june- 
tion with stem. Dark purplish red, when ripe. Flesh tender, 
reddish purple, juicy, acid. Pit small. Stem long, slender, in- 
serted in an open cavity. Season, middle of July. (Elliott.) 


CLASS II. 


SECTION IIL 


contains those superseded by better ones, 


278 THE CHERRY. 


Brie DE ScEAUX. 
Chatenay. 


A Morello, from France. Fruit round; deepred. Flesh yel- 
lowish, juicy, acid. Last of June. 


BrE.tEeE VOISIERE. ; in 


Medium to large, light red, somewhat transparent, sub-acid. 
Quality good to very good. Ripe about the same time as 
Downer’s Red. 


Burtner’s Ocroser More.1o. 


A new foreign sort. Small, late, acid, and of little or no 
value. 


CiustER. Thomp. 


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

Chevreuse, 

Commune a Trochet, of ai ietdy 
Tres Fertile, GOR 
Griottier a Bouquet. 
Bouquet Amarelle, 
Trauben Amarelle, of t 
Busch Weichsel, ne. 
Flandrische Weichsel, 
Biischel Kirsche. 


Germans. 


A very curious fruit, growing closely clustered around a com 
mon stalk, small size, borne in clusters of from two to six; roune 
of alively red. Ripens the last of June. The tree is small ir 
all its parts. 


De Spa. 


Full medium size, quite acid. Ripe soon after Mayduke, and 
forms a prolific bush. 


Earty May. Thomp. Lind. 


May Cherry. Lang. Précoce. 

Small May. Petite Cerise Rouge Précoce. 
Cerisier Nain 4 Fruit Rond. Kénigliche Amarelle. 
———_—_——— Précoce. 0. Duh. Friihe Kleine Runde. 
Griottier Nain Précoce. Zwerg Weichsel. 
Hative. Cerise Indulle. 


An early Morello of rather dwarf habit. Ripening about the 
firstof June. Fruit small, round, slightly flattened. Lively red, 
tener, juicy, acid. Not of much value. 


THE CHERRY. 279 


Guienze Nore Luisanre. 
Black Spanish. 


Fruit medium size, round heart-shaped, glossy, blackish red. 
Flesh reddish purple, tender, juicy, rich, acid. Ripe middle to 
last of July. 


ImperiAL More .to. 


A productive and early bearing variety. Fruit medium size, 
roundish, dark purplish red. Flesh tender, juicy, acid. Last of 
July. 

Late KeEnrtisH. 


Common Red, 
Pie Cherry, 
Common Sour Cherry, 
Kentish Red, 
Kentish. 
This cherry, a variety of the Kentish, is better known among 
us than any other acid cherry. 
It is emphatically the Pie Cherry of this country, being more 
generally yrown than any other sort. 
Fruit medium, round, flattened. Skin deep lively red, when 
fully ripe. Flesh very tender, and abounding with a highly acid 
juice. Ripens middle July. 


of American 
gardens. 


Lovis Puiu. Elliott. 


A Morello, from France. Fruit medium, roundish, dark red. 
Flesh red, juicy, tender, acid. Middle of July. 


Rumsey’s Late Moreto. 


Origin unknown. Tree moderately vigorous, with unusually 
light coloured wood and leaves. Ripens gradually through Au- 
gust and September. Not of much value except to the curious 
amateur. 

Fruit large, roundish heart-shaped. Colour, rich lively red, 
Flesh juicy, with too much acid for the table. 


ORNAMENTAL VARIETIES. 


Larce Dovsite FLowerina. 


Double French Cherry. 

Merisier 4 Fleurs Doubles. Thomp. Duh. 
Prunus cerasus pleno. 

Cerasus sylvestris, flore pleno. Arb. Brit. 


The double blossomed cherry bears no fruit, but whoever ad- 


280 THE CHERRY. 


mires a beautiful flowering tree, cannot refuse a place in his 
garden to this one, so highly ornamental. Its blossems, which 
appear at the usual season, are produced in the most showy 
profusion; they are about an inch and a half in diameter, and 
resemble clusters of the most lovely, full double, white roses. 
_'The tree has the habit and foliage of the Mazzard Cherries, and 
soon forms a large and lofty head. 


Dwarr Dovusite FLoweErina. 


Double Flowering Kentish. 
Small Double Flowering. 
Cerisier 4 Fleurs Doubles. Thomp. N. Duh. 


This is a double flowering variety of the sour or Kentisn 
cherry, and has the more dwarfish habit and smaller leaves 
and branches of that tree—scarcely forming more than a large 
shrub, on which account it is perhaps more suitable for small 
gardens. The flowers are much like those of the large double 


flowering, but they are not so regular and begutiful in their . 


form. 


CurinesE Dovusie FLOWERING. 


Yung To. 
Cerasus serrulata. , 
Serrulated Leaved Cherry. t arb Brit. 


This is a very rare variety, recently imported from China, 
with the leaves cut on the edges in that manner known as ser- 
rulate by botanists. Its flowers, which are borne in fascicles, 
are white, slightly tinged with pink, and nearly as double as 
those of the large double flowering. The tree considerably re- 


semb]~ vhe sour cherry tree, and appears rather dwarfish in its, > 


growth. 


Weerine, or Atisarnts. Thomp. 


Ever flowering Cherry, oa 
C. vulgaris, semperplorens. t arb. Brit, 
Cerise de la Toussainte. NV. Duh. Nois. 
Guignier 4 rameaux pendans, 

Cerise Tardive, of the 
Cerisier Pleurant, French. 
Cerise de St. Martin. 

St. Martin’s Amarelle, 

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


This charming little tree, with slender, weeping branches, 
clothed with small, almost myrtle-like foliage, is a very pleasing 
ornament, when introduced on a lawn. Its frait is a small, deep 


, 


- 


THE CURRANT. 281 


red Morello, which is acid, and in moist seasons, is produced 
for a considerable period successively. When grafted, as it 
generally is, about the height of one’s head, on a straight stem 
of the common Mazzard, it forms a beautiful parasol-like top, 
the ends of the branches weeping half way down to the ground. 


Vireinran Witp CHERRY. 


Wild Cherry, of the United States. 
Cerasus Virginiana. Arb. Brit. Dec. 
Cerasier de Virginie. French. 
Virginisch Kirsche. German. 

Our native wild cherry is too well known to need minute de- 
scription. It forms a large and lofty forest tree, with glossy, 
dark green leaves, and bears currant-like bunches of small 
fruit, which are palatable, sweet, and slightly bitter when fully 
ripe, at midsummer. They are, however, most esteemed for 
preparing cherry bounce, a favourite ligueur im many parts of 
the country, made by putting the fruit along with sugar in a 
demijohn or cask of the best old rum. 

The black wild cherry, (C. serotina, Torrey and Gray,) which 
ripens the first of September, is the best kind. The other spe- 
cies, (C.Virginiana,) which is commonly known as the Choke 
Cherry, bears reddish coloured fruit, which is more astringent, 
and ripens a month earlier. 


Selection of choice Cherries to ripen in succession. Early 
Purple Guigne, Belle d’Orleans, Mayduke, Belle de Choisy, 
Rockport, Bigarreau, Tartarian, Elton, Gov. Wood, Coe’s Trans- 
parent, Great Bigarreau, Delicate, Downer’s Late, Reine Hor- 
fense, Belle Magnifique, Kentish. 

The hardiest cherries are the Kentish, (or Virginia May,) the 
Dukes, and the Morellos. These succeed well at the farthest 
limits, both north and south, in which the cherry can be raised ; 
and when all other varieties fail, they may be depended on for 
regular crops. Next to these, in this respect, are the Black 
Heart, Downer’s Late, Early Purple Guigne, and Elton. 


CHAPTER XIII. 
THE CURRANT. 


Ribes rubrum, Lin. Grossulacee, of botanists. . 
Frossillier commun, of the French; Die Johannisbeere, German; Albesseboom, 
Dutch; Ribes rosso, Italian; and Grossella, Spanish. 


THE name currant is said to be derived from the resemblance 


282 : THE CURRANT. 


in the fruit to the little Corinth grapes or raisins, which, under 
the name of currants, are sold in a dried state in such quantities 
by grocers; the latter word being only a corruption of Corinth, 
and the fruit of this little grape being familiarly known as such 
long before the common currants were cultivated. 

The currant is a native of Britain, and the north of Europe, 
and is, therefore, an exceedingly hardy fruit-bearing shrub, sel- 
dom growing more than three or four feet high. The fruit of 
the original wild species is small and very sour, but the large 
garden sorts produced by cultivation, and for which we are 
chiefly indebted to the Dutch gardeners, are large and of a more 
agreeable, sub-acid flavour. 

The Black Currant, (Ribes nigrum,) is a distinct species, with 
larger leaves, and coarser growth, and which, in the whole plant, 
has a strong odour, disagreeable, at first, to many persons. 

Uses. The cooling acid flavour of the currant is relished by 
most people, in moderate quantities, and the larger varieties 
make also a pretty appearance on the table. Before fully ripe, 
currants are stewed for tarts, like green gooseberries, and are 
frequently employed along with cherries or other fruits in the 
same way; but the chief value of this fruit is for making currant 
jelly, an indispensable accompaniment to many dishes. Currant 
shrub, made from the fruit in the same manner as lemonade, is 
a popular summer drink in many parts of the country, and cor- 
responds to the well known Paris beverage, eau de grosseilles, 
A sweet wine of very pleasant taste, is made from their express- 
ed juice, which is very popular among farmers, but which we 
hope to see displaced by that afforded by the Isabella and Ca- 
tawba grapes,—which every one may make with less cost and 
trouble, and which is infinitely more wholesome, because it re- 
quires less additions, of any kind, to the pure juice. 

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

The season when currants are in perfection is midsummer, 
but it may be prolonged until October by covering the bushes 
with mats, or sheltering them otherwise from the sun. 

PropaGation AND CuLturE. Nothing is easier of culture 
than the currant, as it grows and bears well in any tolerable 
garden soil. Never plant out a currant sucker. To propagate 
it, it is only necessary to plant, in the autumn, or early in the 
spring, slips or cuttings, a foot long, in the open garden, where 
they will root with the greatest facility. The currant should 
never be allowed to produce suckers, and, in order to ensure 
against this, the superfluous eyes or buds should be taken out be- 
frre planting it, as has been directed under the head of Cuttings, 


THE CURRANT. 2838 


Whien the plants are placed where they are finally to remain, 
they should always be kept in the form of trees—that is to say, 
with single stems, and heads branching out at from one foot to 
three feet from the ground. ‘The after treatment is of the sim 
plest kind; thinning out the superfluous wood every winter, is 
all that is required here. Those who desire berries of an extra 
large size stop, or pinch out, the ends of all the strong growing 
shoots, about the middle of June, when the fruit is two-thirds 
grown. This forces the plant to expend all its strength in en- 
larging and maturing the fruit. And, we may add t® this, that 
it is better not to continuc the cultivation of currant trees after 
* they have borne more than six or eight years, as finer fruit will 
be obtained, with less trouble, from young plants, which are so 
easily raised. 

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


ATTRACTOR. 


A new variety from France. White, very large, productive 
and vigorous. 


Cuampacne. Thomp. Lind. 


Pleasant’s Eye. 
Grossellier 4 Fruit Couleur de Chair. 

A large and handsome currant, of a pale pink, or flesh colour, 
exactly intermediate in this respect, between the red and white 
Dutch. It is quite an acid sort, but is admired by many for-its 
pretty appearance. 


CHERRY, 


A new strong growing variety, with stout, erect, short-jointed 
shoots; leaves large, thick, and dark green. Not any more 
productive than other currants, but a valuable one for market 
and preserving. 

Fruit of the very largest size. Branches short. Berries deep 
red, and rather more acid than Red Dutch. 


FrertitE Currant oF Pativuav. 


New, from France. Said to be large, excellent and very pro- 
ductive. Not yet tested here. 


Gonpou1n Rep. 


From France. Rather late; light red; large, quite acid, 
large bunches, leaves large, vigorous grower, very productive. 


284 THE CURRANT. 


Gonpoin WuHiTe. 


Fruit large, whitish yellow, quite sweet, more so than any 
other sort, branches rather long, strong growth, productive. 


Knieut’s Sweet Rep. 

This is not a sweet currant, but is considerably less acid than 
other red currants, not as sweet as White Dutch. Fruit nearly 
as large as Red Dutch; rather lighter in colour. Productive. 

Kyicut’s Earty Rep. 

The merit of this variety is in its ripening a few days earlier 
than other sorts. 

Kwyicur’s Larce Rep. 

Fruit very large bright red, bunches very large, very produc- 
tive, an excellent sort. 

Loye Buncuep Rep. 
Grosse Rouge de Holland. 


Fruit large, bunches long, berries deep red, much like Red 
Dutch, with a littlé larger clusters, and rather larger fruit. Very 
productive. 


La VERSAILLAISE. 


New French Currant, very large, with long bunches; next 
mm size to cherry currant, deep red, very productive. 


La Harive. 


A new early red currant from France, not yet fruited here. 
Said to be excellent. 


La Ferrie. 


From France. Large, deep red; very productive. 


Prince ALBERT. 


New, vigorous grower, large foliage, late in ripening, produc- 
tive and valuable. Fruit very large, similar in colour to Victoria, 


Rep Doutcu. 


Large Red Dutch. Large Bunched Red. 
New Red Dutch. Morgan’s Red. 
Grossillier Rouge a Gros Fruit. 


An old, well-known sort, thrifty, upright growth, very pro- 
ductive. Fruit large, deep red, rich acid flavour, with clusters 
two or three inches long. 


te, ct apt eS 


THE CURRANT. 285 


Rep Grape. 


Fruit very large, bunches very long, beautiful clear red colo ir 
a little more acid than Red Dutch, and not quite so upright in 
its growth. Very productive. 


Rep Provens. 


Similar to Red Dutch, but stronger in growth. 


Snort Buncuep Rep. 


Much like Red Dutch, with rather shorter bunches. Fruit 
not quite as large. 


Srripep FRvirep. 
Grosse Weiss und Rothgestreifte Johannesbeere. 


A pretty new fruit from Germany. Distinctly striped, small, 
poor bearer, and of no value except as a curiosity. 


TRANSPARENT. 
Blanc Transparent. 


A new French currant. Fruit very large, yellowish white, 
similar to White Dutch. Very productive. 


VICTORIA. 
May’s Victoria. Raby Castle. 
Houghton Castle.” Goliath. 


A very excellent, rather late sort, with very long bunches of 
bright red fruit; and is an acquisition to this class of fruits, 
Berries as large as Red Dutch, bunches rather longer, of a 
brighter red, growth more spreading, and very productive. Will 
hang on the bushes some two weeks longer than most currants, 


Ware Cririnton. 
Very similar to White Dutch, if not the same. 


Wuirze ANTWERP. 
Fruit very large, sweet, bunches rather long. Very produc: 
tive. 
Waite GRArE. 


Bunches moderately long. Berries very large, whitish yel- 
low, sweet and good. Very productive. Branches more hori 
zonta! than White Dutch. 


a 


286 THE CURRANT. 


Waite Dorcs. ¥ 
New White Dutch. Reeve’s White. 
White Crystal. Morgan’s White. 


White Leghorn. 


This is precisely similar to Red Dutch in habit, but the fruit 
is larger, with rather shorter bunches, of a fine yellowish white 
colour, with a very transparent skin. It is considerably less acid 
than the red currants, and is therefore much preferred for the 
table. It is also a few days earlier. Very productive. 


IT, Black Currants, (R. nigrum.) 


Common Brack. Thomp. 
Black English. 
Casis, (of the French.) 

The common Black English Currant is well known. The 
berries are quite black, less than half an inch in diameter, and 
borne in clusters of four or five berries. It is much inferior to 
the following. 


Brack Napres. Thomp. P. Mag. Lind. 


The Black Naples is a beautiful fruit, the finest and largest 
of all black currants, its berries often measuring nearly three 
fourths of an inch in diameter. Its leaves and blossoms appear 
earlier than those of the Common Black, but the fruit is later, 
and the clusters, as well as the berries, are larger and more nu- 
merous. 

ORNAMENTAL Varieties. There are several very ornamental 
species of currant, among which we may here allude to the Mis- 
sourt Currant, (ibes Aureum), brought by Lewis and Clark 
from the Rocky Mountains, which is now very common in our 
gardens, and generally admired for its very fragrant yellow 
blossoms. Its oval blue berries, which are produced in great 
abundance, are relished by some persons. But there is a Large 
Fruiied Missouri Currant, a variety of this, which bears berries 
of the size of the Black Naples, and of more agreeable flavour. 

The Rep Fiowerine Currant (&. Sanguineum), is a very 
beautiful shrub from the western coast of America, with foliage 
somewhat like that of the Common Black, but which bears very 
charming clusters of large light crimson blossoms, in April. 

There are several other varieties as R. sanguineum, fl. pl., R. 
sanguineum atropurpurea, and R. Gordoni. They are not quite 
hardy enough to stand our winters without protection, but at,the 
South, will make a valuable addition to their shrubbery. 


- 


THE CRANBERRY, 287 


CHAPTER XIV. 


THE CRANBERRY. 


Jxycoccus, Arb. Brit. Hricacee, of botanists. 
Airelle, of the French; Die Moosebeere, German; Veen bessen, Dutch 
Ossicocco, Italian. 


Tue Cranberry is a familiar trailing shrub growing wild in 
swampy, sandy meadows, and mossy bogs, in the northern por- 
tions of both hemispheres, and produces a round, red, acid fruit, 
Our native species, (O macrocarpus,) so common in the swamps 
of New-England, and on the borders of our inland lakes, as to 
form quite an article of commerce, is much the largest and finest 
species; the European Cranberry, (O. palustris,) being much 
smaller in its growth, and producing fruit inferior in size and 
quality. Also the Russian, (0. viridis,) a medium sized variety, 

Of the O. macrocarpus, there are three varieties :—The 
“Bell-shaped,” which is the largest and most valued, of a very 
dark, bright red colour. The “Cherry,” two kinds, large and 
small; the large one the best, of a round form, a fine, dark 
red berry, nearly or quite equal to the Bell-shaped; and the 
Bugle, Oval, or Ego-shaped, two kinds, large and small, not so 
high coloured as the Bell and Cherry—not so much vrized, but 
still a fine variety. 

The value of the common cranberry for tarts, preserves and 
other culinary uses, is well known, and in portions of the country 
where it does not naturally grow, or is not abundantly produced, 
it is quite worth while to attempt its culture. Although, natu- 
rally, it grows mostly in mossy, wet land, yet it may be easily 
cultivated in beds of peat soil, made in any rather moist situation, 
and if a third of old thoroughly decayed manure is added to the 
peat, the berries will be much larger and of more agreeable fla- 
vour than the wild ones. A square of the size of twenty feet, 
planted in this way, will yield three or four bushels annually— 
quite sufficient for a family. The plants are easily procured, 
and are generally taken up like squares of sod or turf, and 
planted two or three feet apart, when they quickly cover the 
whole beds. 

In some parts of New-England, low and coarse meadows, of 
no value, have been drained and turned to very profitable account, 
by planting them with this fruit. The average product is from 
eighty to one hundred bushels of cranberries, worth at least one 
dollar a bushel, and the care they require after the land is once 


a 


258 THE FIG. 


prepered and planted is scarcely any at all, except in gathering 
Some of the farms in Massachusetts yield large crops, partly 
from natural growth, and partly from cultivated plantations. 
The “ New-England Farmer” states that Mr. Hayden, of Lin- 
coln, Mass., gathered 400 bushels from his farm in 1830. The 
cranberry grows wild in the greatest abundance, on the sandy 
low necks near Barnstable, and an annual cranberry festival is 
made of the gathering of the fruit, which is done by the mass 
of the population, who turn out on the day appointed by the au- 
thorities, and make a general gathering with their cranberry 
rakes, a certain portion of the crop belonging, and being deli 
vered, to the town. 

Capt. Hall, one of the most successful cranberry cultivators 
of that neighbourhood, thus turns his sandy bogs and rush- 
covered land to productive beds of cranberry. After draining 
the land well, and removing all brush, he ploughs the soil where 
it is possible to do so; but he usually finds it sufficient to cover 
the surface with a heavy top-dressing of beach sand, digging 
holes four feet apart into which he plants sods, or square bunches, 
of the cranberry roots. These soon spread on every side, over- 
powering the rushes, and forming a thick coating to the surface. 
A labourer will gather about thirty bushels of the fruit in a day, 
with a cranberry rake. 

Cranberry culture would be a profitable business in this neigh- 
bourhood, where this fruit is scarce, and, of late years, sells for 
two or three dollars a bushel. 


CHAPTER XV. 
THE FIG. 


Ficus Carica, L. Arb. Brit. Urticacee, of botanists; Figuier, of the 
French; Feigenbaum, German; Fico, Italian; Higuera, Spanish. 


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

In its native countries, Asia and Africa, near the sea-coast it 
forms a low tree, twenty fect in height, with spreading branch- 
es, and large, deeply lobed, rough leaves. It is completely 
naturalized in the south of Europe, where its cultivation is one 
of the most important occupations of the fruit grower. 

The fruit of the Fig tree is remarkable for making its ap- 
pearance, growing, and ripening, without being preceded by any 
apparent blossom. The latter, however, is concealed in the 


* 


> 


THE FIG. 289 


interior of a fleshy receptacle which is called, and finally be. 
comes, the fruit. The flavour of the fig is exceedingly sweet 
and luscious, so much so as not to be agreeable to many per- 
sons, when tasted for the first time; but, like most fruits of this 
kind, it becomes. a great favourite with all after a short trial, 
and is really one of the most agreeable, wholesome, and nutri- 
tious kinds of food. It has always, indeed, been the favourite 
fruit of warm countries, and the ideal of earthly happiness and 
content, as typified in the Bible, consists im sitting under one’s 
own fig tree. 

Its cultivation was carried to great perfection among the an- 
cient Romans, who had more than twenty varieties in their 
gardens. But the Athenians seem to have prided themselves 
most on their figs, and even made a law forbidding any to be 
exported from Attica. Smuggling, however, seems to have 
been carried on in those days, and a curious little piece of ety- 
mological history is connected with the fig. The informers 
against those who broke this law were called sukophanta:, from 
two words in the Greek, meaning the “discoverers of figs.” And 
as their power appears also to have been used for malicious 
purposes, thence arose our word sycophant. The fig was first 
introduced from Italy about 1548, by Cardinal Poole, and to 
this country about 1790, by Wm. Hamilton, Esq. 

Propagation. This tree is very readily increased by cut- 
tings taken off in the month of March, and planted in light soil 
in a hot bed, when they will make very strong plants the same 
season. Or, they may be planted in a shady border in the open 
air, quite early in April, with tolerable success. In either case 
the cuttings should be made eight or ten inches long, of the last 
year’s shoots, with about half an inch of the old, or previous 
year’s wood left at the base of each. 

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

As in the middle states this tree is not hardy enough to be al- 
lowed to grow as a standard, it is the policy of the cultivator to 
keep it in a low and shrub-like form, near the ground, that it 
may be easily covered in winter. The great difficulty of this 
mode of training, with us, has been that the coarse and over- 
luxuriant growth of the branches, when kept down, is so great 
as to render the tree unfruitful, or to rob the fruit of its due 
share of nourishment. Happily the system of root-pruning, 
recently found so beneficial with some other trees, is, in this 
climate, most perfectly adapted to the fig. Short jointed wood, 
and only moderate vigour of growth, are well known accom 

13 


290 THE FIG. 


paniments of fruitfulness in this tree; and there is no means vy 
which firm, well ripened, short-jointed wood is so easily obtain- 
ed as by an annual pruning of the roots—cutting off all that 
project more than half the length of the branches. In this way 
the fig tree may be kept in that rich and somewhat strong soil 
necessary to enable it to hold its fruit, and ripen it of the largest 
size, without that coarseness of growth which usually happens 
' in such soil, and but too frequently renders the tree barren, 
The mode of performing root-pruning we have already described, 
but we may add here that the operation should be performed on 
the fig early in November. “When this mode is adopted but 
little pruning will be necessary, beyond that of keeping the 
plant in a somewhat low and regular shape, shortening-in the 
branches occasionally, and taking out old and decaying wood. 

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

Two crops are usually produced in a year by this tree; the 
first which ripens here in midsummer, and is borne on the pre- 
vious season’s shoots; and the second which is yielded by the 
young shoots of this summer, and which rarely ripens well in - 
the middle states. It is, therefore, a highly advantageous prac- 
tice to rub off all the young figs of this second crop after mid- 
summer, as soon as they are formed. The consequence of this 
is to retain all the organizable matter in the tree; and to form 
new embryo figs where these are rubbed off, which then ripen 
the next season as the first crop. 

Ripenine tHE Fruit. In an unfavourable soil or climate, 
the ripening of the fig is undoubtedly rendered more certain 
aud speedy by touching the eye of the fruit with a little oil. 
This is very commonly practised in many. districts of France. 
“ At Argenteuil,” says Loudon, “the maturity of the latest figs 
is hastened by putting a single drop of oil into the eye of each 
fruit. This is done by a woman who has a phial of oil suspended 
from her waist, and a piece of hollow rye straw in her hand. 
This she dips into the oil, and afterwards into the eye of the 
fi ee 

“We have ourselves frequently tried the experiment of touching 
the end of the fig with the finger dipped in oil, and have always 
found the fruits so treated to ripen much more certainly and 
speedily, and swell to a larger size than those left untouched. 

There are forty-two varieties enumerated in the last edition 
of the London Horticultural Society’s Catalogue. Few of these 
have, however, been introduced into this country, and a very 


THE FIG. 291 


few sorts will comprise all that is most desirable and excellent 
in this fruit. The following selection includes those most suit- 
able for our soil and climate. Fruit nearly all ripen in August. 


* 


CLASS I. 
RED, BROWN, OR PURPLE. 


Brunswick. Thomp. Lind. P. Mag. 


Madonna, 7 
Hanover, 

Brown Hamburgh, 
Black Naples, 
Clementine, 
Bayswater, 

Red. 


ac. to 
Thomp. 


Une of the largest and finest purple figs, well adapted for 
hardy culture. Fruit of the largest size, pyriform in shape, with 
an oblique apex. Eye considerably sunk. Stalk short and thick, 
of a fine violet brown in the sun, dotted with small pale brown 
specks, and, on the shaded side, pale greenish yellow. Flesh 
reddish brown, slightly pink near the centre, and somewhat 
transparent. Flavour rich and excelleut. The only fault of this 
variety for open air culture is, that it is rather too strong in its 
growth, not being so easily protected in winter as more dwarfish 
sorts. 


Brown Turxey. Thomp. 


Brown Italian. Forsyth. Brown Naples. 
Large Blue, of Lind. Murrey. Lind. 
Italian. Lee’s Perpetual. 


This is undoubtedly one of the very best for this country, and 
for open air culture, as it is perhaps the very hardiest, and one 
of the most regular and abundant bearers. Fruit large, oblong 
or pyriform. Skin dark brown, covered with a thick blue-bloom. 
Flesh red, and of very delicious flavour. 


Buacx Iscuta. Thomp. Lind. 
Early Forcing. Blue Ischia, 


One of the most fruitful sorts, and pretty hardy. Fruit of 
medium size, roundish, a little flattened at the apex. Skin dark 
violet, becoming almost black when fully ripe. Flesh deep red, 
and of very sweet, luscious flavour. 


292 THE FIG. 


Brown Iscuia. Thomp. 
Chestnut. Lind. Mill. Chestnut-coloured Ischia. 


A good variety, with, however, a rather thin skin, rendering 
it liable to crack or burst open when fully ripe. It is hardy, of 
good habit, and a very excellent bearer. 

Fruit of medium size, roundish obovate. Skin light or chest- 
nut-brown; pulp purple, very sweet and excellent. P 


Buiackx Genoa. Lind. 


The fruit of this fig is long-obovate, that portion next the 
stalk being very slender. Skin dark purple, becoming nearly 
black, and covered with a purple bloom. Pulp bright red, fla- 
your excellent. Habit of the tree moderately strong. 


Matra. Lind. 
Small Brown. 


A small, but very rich fig, which will often hang on the tree 
antil it begins to shrivel, and becomes “a fine sweetmeat.” 
Fruit much compressed at the apex, and very much narrowed 
m towards the stalk. Skin light brown. Pulp pale brown, and 
of a sweet, rich flavour. Ripens later than the foregoing, about 
the last of August. 


Smatt Brown Iscura. Lind. 


A very hardy sort, which, in tolerably warm places south of 
Philadelphia, will make a small standard tree in the open air, 
bearing pretty good crops, that ripen about the first of Sep- 
tember. Fruit small, pyriform, with a very short footstalk. 
Skin light brown. Pulp pale purple, of high favour. Leaves 
more entire than those of the common fig. 


Vioxtetrr. Lind. Duh. 


A very good sort from the neighbourhood of Paris, where it 
produces two crops annually. Fruit small, roundish-obovate, 
flattened at the apex. Skin dark violet. Pulp nearly white, or 
a little tinged with red on the inside, and of vleasant flavour. 


VioLeTTE DE Borpgavux. Thomp. 
Bordeaux. Lind. Duh. 


A fig which is much cultivated in France, being quite pro- 
ductive, though of inferior flavour to many of the foregoing 
sorts. Fruit large, pyriform, about three inches long, and two 
a diameter. Skin deep violet when fully ripe, but at first of a 
brownish red. Pulp reddish purple, sweet and good. 


THE FIG. 293 


CLASS II. 


FRUIT, WHITE, GREEN, OR YELLOW. 


AnGELique. Thomp. Lind. Duh. 
Concourelle Blanche. Mélitte. 


This little fig is a very abundant bearer, and a pretty hardy | 
sort. Fruit siaall, obovate. Skin pale greenish yellow, dotted 
with lighter coloured specks. Pulp white, but only tolerably 
sweet. It will usually bear two crops. 


Larce WuitEe Genoa. Thomp. Lind. Fors. 


Fruit large, roundish-obovate. Skin thin, pale yellow. Pulp 
red, and well flavoured. 


MarseEILtes. Thomp. Lind. 


White Marseilles. Ford’s Seedling. 
White Naples. White Standard. 
Pocock. Figue Blanche. Duh. 


A very favourite sort for forcing and raising under glass, but 
which does not succeed so well as the Brown Turkey, and the 
Ischias, for open culture. Fruit small, roundish-obovate, 
slightly ribbed. Skin nearly white, with a little yellowish 
green remaining. Flesh white, rather dry, but sweet and rich. 


Neru. Thomp. Lind. 


A fruit rather smaller and longer than the Marseilles, and 
which, from a mingling of slight acid, is one of the most exqui- 
site in its flavour. Fruit small, roundish-obovate. Skin pale 
greenish yellow. Pulp red. Flavour at once delicate and 
rich, This is a very favourite variety, according to Loudon, 
“the richest fig known in Britain.” 7 


Preeussata. Thomp. 


A sort lately introduced from the Ionian Isles into England. 
It is tolerably hardy, quite productive, and succeeds admirably 
ander glass. Fruit of medium size, roundish, a good deal flat- 
tened. Skin purplish brown in the shade, dark brown in the 
sun. Pulp deep red, with a luscious, high flavour. Seeds un- 
usually small, Ripens gradually, in succession. 


294 THE GOOSEBERR* 


Wuire Iscuta. Thonp 
Green Ischia. Lind. Fors. 


A very small fig, but one of the hardiest of the light colouree 
ones. Fruit about an inch in diameter, roundish-obovate. Skin 
pale yellowish green, very thin, and, when fully ripe, the darker 
coloure.| pulp appears through it. Pulp purplish, and high f 
voured, A moderate grower and good bearer. 


CHAPTER XVI. 


THE GOOSEBERRY, 


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


Tue gooseberry of our gardens is a native of the north of 
Europe, our native species never having been improved by gar- 
den culture. This low prickly shrub, which, in its wild state, 
bears small round or oval fruit, about half an inch in diameter, 
and weighing one fourth of an ounce, has been so greatly im- 
proved by the system of successive reproduction from the seed, 
and high culture by British gardeners, that it now bears fruit 
nearly, or quite two inches in diameter, and weighing an ounce 
and a half. Lancashire, in England, is the meridian of the 
gooseberry, and to the Lancashire weavers, who seem to have 
taken it as a hobby, we are indebted for nearly all the surpris- 
ingly large sorts of modern date. Their annual shows exhibit 
this fruit in its greatest perfection, and a GoosEBERRY Book is 
published at Manchester every year giving a list of all the prize 
sorts, etc. Indeed the climate of England seems, from its moist- 
ness and coolness, more perfectly fitted than any other to the 
growth of this fruit. On the continent it is considered of little 
account, and with us, south of Philadelphia, it succeeds but in- 
differently. In the northern, and especially in the eastern 
states, however, the gooseberry, on strong soils, where the best 
sorts are chosen, thrives admirably, and produces very fine 
crops. 

Uses. This fruit is in the first place a very important one 
in its green state, being in high estimation for pies, tarts, and 
puddings, coming into use earlier than any other. The earli- 
est use made of it appears to have been as a sauce with 
green goose, whence the name, goose-berry. . In its ripe state, 
it is a very agreeable table fruit, and in this country, following 


THE GOOSEBERRY. 295 


the season of cherrics, it is always most acceptable. Unripe 
gooseberries are bottled in water for winter use, (placing the 
oottles nearly filled, a few moments in boiling water, after- 
wards corking and sealing them, and burying them in a cool 
cellar, with their necks downward.) As a luxury for the poor, 
Mr. Loudon considers this the most valuable of all fruits, “ since 
it can be grown in less space, in more unfavourable circum- 
stances, and brought sooner into bearing than any other.” In 
the United States the gooseberry, in humble gardens, is fre- 
quently seen in a very wretched state—the fruit poor and small, 
and covered with mildew. This arises partly from ignorance 
of a proper mode of cultivation, but chiefly from the sorts grown 
being very inferior ones, always much liable to this disease. 
Propagation. Gooseberry plants should only be raised from 
cuttings. New varieties are of course raised from seed, but no 
one here will attempt to do what, under more favourable cir- 
eumstances, the Lancashire growers can do so much better. In 
preparing cuttings select the strongest and straightest young 
shoots of the current year, at the end of October (or very early 
in the ensuing spring ;) cut out all the buds that you intend to 
go beiow the ground (to prevent future suckers,) and plant the 
zuttings in a deep rich soil, en the north side of a fence, or in 
some shaded border. The cuttings should be inserted six inch- 
es deep, and from three to six or eight inches should remain 
above ground. The soil should be pressed very firmly about 
the cuttings, and, in the case of autumn planting, it should be 
examined in the spring, to render it firm again should the cut- 
ting have been raised by severe frost. After they have become 
well rooted—generally in a year’s time—they may be trans- 
planted to the borders, where they are finally to remain. 
Currivation. The gooseberry in our climate is very impa- 
tient of drought, and we have uniformly found that the best soil 
for it is a deep strong loam, or at least whatever may be the 
soil, and it will grow in a great variety, it should always be 
deep—if not naturally so, it should be made deep by trenching 
and manuring. It is the most common error to plant this fruit 
shrub under the branches of other trees for the sake of their 
shade—as it always renders the fruit inferior in size and fla- 
vour, and more likely to become mouldy. On the contrary, we 
would always advise planting in an open border, as, if the 
soil is sufficiently deep, the plants will not suffer from dryness, 
and should it unfortunately be of a dry nature, it may be ren- 
dered less injurious by covering the ground under the plants 
with straw or litter. In any case a rich soil is necessary, and 
as the gooseberry is fond of manure a pretty heavy top-dressing 
should be dug in every year, around bearing plants. For a 
later crop a few bushels may be set on the north side of a fence 
or wall, 


296 THE GOOSEBERRY 


For the gooseberry, regular and pretty liberal pruning is ab 
solutely necessary. Of course no suckers should be allowed 
to grow. In November the winter pruning should be perform- 
ed. The leaves now being off it is easy to see what proportion 
of the new as well as old wood may be taken away; and we will 
here remark that it is quite impossible to obtain fine gooseber- 
ries here, or any where, without a very thorough thinning out 
of the branches. As a general rule, it may sately be said that 
one half of the head, including old and young branches (more 
especially the former, as the best fruit is borne on the young 
wood,) should now be taken out, leaving a proper distribution of 
shoots throughout the bush, the head being sufliciently thinned 
to admit freely the light and air. An additional pruning is, 
in England, performed in June, which consists in stopping 
the growth of long shoots by pinching out the extremities, and 
thinning out superfluous branches; but if the annual pruning 
is properly performed, this will not be found necessary, except 
to obtain fruit of extraordinary size. 

The crop should always be well thinned when the berries are 
about a quarter grown. The gooseberry is scarcely subject to 
any disease or insect in this country. The mcldew, which 
attacks the half grown fruit, is the great pest of those who are 
unacquainted with its culture. In order to prevent this, it is only 
necessary—Ist, to root up and destroy all inferior kinds subject 
to mildew ; 2nd, to procure from any of the nurseries some of 
the best and hardiest Lancashire varietics; 3rd, to keep them 
wel! manured, and very thoroughly pruned every year. 

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

Vanrieties.—TLhe number of these is almost endless, new 
ones being produced by the prize growers every year. The last 
edition of the London Horticultural Seciety’s Catalogue enume- 
rates 149 sorts considered worthy of notice, and Lindley’s Guide 
to the Orchard, gives a list of more than seven hundred prize 
sorts. It is almost needless to say that many of these very 
closely resemble each other, and that a small number of them 
will comprise all the most valuable. 

The sorts bearing fruit of medium size are generally more 
highly flavoured than the very large ones. We have selected a 
sufficient number of the most valuable for all practical purposes 


L. Red Gooseberries. 


BoarpMan’s Baritish Crown. Fruit very large, roundish, 
hairy, handsome and gocd. Branches spreading. 


a 


: THE GOOSEBERRY. 29% 


Cuampagne. A fine old variety, of very rich flavour = Fruit 
small, roundish-oblong, surface hairy, pulp clear; branches of 
very upright growth. 

Capper’s Top Sawyer. Fruit large, roundish, pale red, hairy ; 
rather late, flavour very good. Branches drooping. 

Farrow’s Roarine Lion. An immense berry, and hangs 
late. Fruit oblong, smooth ; flavour excellent ; branches droop- 
ing. 

Harrsuorn’s Lancasuire Lap. Fruit large, roundish, dark 
red, hairy ; flavour very good ; branches erect. 

Keren’s Seepune. Fruit of medium size, oblong, hairy, fla- 
vour first rate; branches drooping. Early and productive. 

Lricu’s RIr-eman. Fruit large, roundish, hairy ; flavour first 
rate ; branches erect. 

Me.uixe’s Crown Bos. Fruit large, oblong, hairy; flavour 
first rate; branches spreading. 

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

Rep Warrineron. Fruit large, roundish-oblong, hairy ; fla- 
vour first rate ; branches drooping. 


IT, Yellow CGooseberries. 


Buerpsizu’s Ducxwine. Fruit large and late, obovate 
smooth ; flavour good ; branches erect. 

Capper’s Bunxer Hixt. ° Fruit large, roundish, smooth ; fla 
vour good; branches spreading. 

Gorton’s Virer. Fruit large, obovate, smooth; flavour 
good; branches drooping. 

Hitr’s Gotpen Gourp. Fruit large, oblong, hairy; flavour 
good; branches drooping. 

Parr’ s GoLDEN Fiecce. Fruit large, oval, hairy, flavour first 
rate ; branches spreading. 

Propuer’s Rocxwoop. Fruit large and early, roundish, 
hairy ; flavour good; branches erect. 

YeLLow Cuampacne. Fruit small, roundish, hairy ; flavour 
first rate; branches erect. 

Yettow Bat. Fruit of middle size, roundish, smooth ; fla- 
vour first rate; branches erect. 


ITT. Green Gooseberries. 


Couuiers’ Jorty Aneier. Fruit large and late, oblong, 
downy ; flavour first rate ; branches erect. 
Berry’s Greenwoop. Fruit large, oblong, smooth ; flavour 
good; branches drooping. 
Es sty Green Harry, (or Green Gascoigne.) Fruit small and 
early, vound, hairy ; flavour excellent; branches spreading. 
13* 


298 THE -GOOSEBERRY. 


Epwanp’s Jory Tar. Fruit large, obovate, smooth ; flavour 
first rate; branches drooping. 

Gienton Green. Fruit of middle size, oblong, hairy ; flavour 
excellent ; branches drooping. : 

Green Watnut. Fruit middle sized, obovate, smooth; fla 
vour first rate: branches spreading. 

Hersurn Green Prouiric. Fruit of middle size, roundish, 
hairy ; flavour first rate; branches erect. 

Massey’s Heart or Oax. Fruit large, oblong, smooth ; fla- 
vour first rate; branches drooping. 

Parxinson’s Laurer. Fruit large, obovate, downy ; flavour 
first rate ; branches erect. 

Pirmaston Green Gace. Fruit small, and hangs long, obo 
vate, smooth ; flavour rich and excellent ; branches erect. 

Warman’s Green Ocean. Fruit very large, oblong, smooth ; 
flavour tolerably good ; branches drooping. 


IV. White Gooseberries. 


Ciewortu’s Waite Lion. Fruit large and hangs late, obo- 
rate, downy, flavour first rate ; branches drooping. 

Crompton SHEBA QuEEN. Fruit large, obovate, downy, fla- 
vour first rate ; branches erect. 

Coox’s Wnuire Eaetz. Fruit large, obovate, smooth ; fla- 
cour first rate; branches erect. 

Capprr’s Bonny Lass. Fruit large, oblong, hairy ; flavour 
good; branches spreading. 

Hapuey’s Lavy or tHe Manor. Fruit large, roundish-ob- 
long, hairy ; flavour good; branches erect. 

SaunpEr’s Cuesuire Lass. Fruit large and very early, ob- 
long, downy; flavour excellent ; branches erect. 

Woopwarpv’s Wuiresmitu. Fruit large, roundish-oblong, 
downy ; flavour first rate; branches erect. 

We uneron’s Giory. Fruit large, rather oval; very dow- 
ny; skin quite thin; flavour excellent; branches erect. 

Wuire Honey. Fruit of middle size, roundish-oblong, 
smooth ; flavour excellent ; branches erect. 

Taytor’s Bricut Venus. Fruit of middle size, hangs a long 
time, obovate, hairy; flavour first rate; branches erect. 


The following new English varieties are of the largest size. 


Red. Green. 
London. Thumpet. 
Conquering Hero, Turnout. 
Companion. Weatherccck. 
Lion’s Provider. General. 
Dan’s Mistake. Keepsake. 


Napoleon le Grand. 


THK GRAPE. 299 


White. ellow. 
Freedom. Leader. 
Snowdrop. Drill. 
Queen of Trumps. Catherine. 
Lady Leicester. Gunner. 
Eagle. Peru. 
Tally Ho. Goldfinder. 


Hovenron’s SEEDLING 


Origmated with Abel Houghton, Lynn, Mass. A vigcrous 
grower, branches rather slender, very productive, generally free 
from mildew; a desirable sort. Fruit medium or below 
roundish, inclining to oval Skin smooth, pale red. Flesh ten- 
der, sweet, and very good. 


Selection of sorts for a garden: 


Red. Red Warrington, Companion, Crown Bob, takagn, 
Houghton’s Seedling. 

Yellow. Leader, Yellow Ball, Catherine, Gunner. 

White. Woodward's Whitesmith, Freedom, Taylor’s Bright 
Venus, Tally Ho, Sheba Queen. 

Green. Pitmaston Green Gage, Thumper, Jolly agin Mas- 
rey’s Heart of Oak, Parkinson’s Laurel. 


CHAPTER XVII. 
THE GRAPE. 


Vitis vinifera, L. Vitacee, of botanists. 
Vigne, of the French; Weintrauben, German; Vigna, Italian ; Vid, rv) 
Vina, Spanish. 

Tue history of the grape is almost as old as that of man. 
Growing in its highest perfection in Syria and Persia, its luscious 
fruit and the unrivalled bever age which its fermented juice affords, 
recommended it to the especial care of the patriarchal tillers of the 
soil, and vineyards were extensively plantea, long before orchards 
or collections of other fruit trees were at all common. 

The grapes of the old world are all varieties of the wine grape, 
( Vitis vinifera,) which, though so long and so universally culti- 
vated and naturalized in all ‘the middle and southern portions 
of Europe, is not a native of that continent, but came originally 
from Persia. From the latter country, as civilization advanced 
westward, this plant accompanied it—first to Egypt, then te 


300 THE GRAPE. 


Greece and Sicily, and gradually to Italy, Spain, France, and 
Britain, to which latter country the Romans carried it about twe 
hundred years after Christ. ‘To America the seeds and plants 
of the European varieties were brought by numerous emigrants 
and colonists within the first fifty years after its settlement. 

The wild grapes of our own country are quite distinct species 
from the wine grape of Europe—are usually stronger in their 
growth, with larger and more entire foliage, and, in their native 
state, with a peculiar foxy odour or flavour, and more or less 
hardness of pulp. These traits, however, disappear in process 
of cultivation, and we have reason to hope that we shall soon 
obtain, from the wild type, new varieties of high quality, and of 
superior hardiness and productiveness in this climate. 

The grape vine is in all cases a trailing or climbing deciduous 
shrub, living to a great age,* and, in its native forests, clamber- 
ing over the tops of the tallest trees. In the deep rich alluvial 
soils of western America, it is often seen attaining a truly pro- 
digious size, and several have been measured on the banks of 
the Ohio, the stems of which were three feet in circumference, 
and the branches two hundred feet long, enwreathing and fes- 
tooning the tops of huge poplars and sycamores. In a cultivated 
state, however, it is found that fine flavour, and uniform pro- 
ductiveness, require the plants to be kept pruned within a small 
compass. 

Users. The grape in its finest varieties, as the Hamburgh 
and the Muscat, is in flavour hardly surpassed by any other fruit 
in delicacy and richness, and few or none are more beautiful in 
the dessert. Dried, it forms the raisin of commerce, the most 
excellent of all dried fruits, every where esteemed. And wine, 
the fermented juice, has always been the first of all exhilarating 
liquors. Some idea of the past consumption of this product 
may be formed from the fact that more than 500,000,000 impe- , 
rial gallons have been made in France, in a single year; and as 
a data to judge of its value, we may add, that, while a great 
proportion of the vin ortinaire, or common wine, is sold at 10 
or 12 cents a bottle; on the other hand, particular old and rare 
vintages of Madeiras or Sherries will not unfrequently command 
twenty or thirty dollars a gallon. 

Sor. The universal experience in all countries has established 
the fact that a dry and warm soil is the very best for the vine. 
Where vineyards are cultivated, a limestone soil, or one com- 
posed of decaying calcareous rocks, is by far the best; but 
where, as in most gardens, the vine is raised solely for its fruit, 
the soil should be highly enriched. The foreign grape will 
scarcely thrive well here on a heavy soil, though our native 


* Pliny gives a) account of a vine six hundred years old, and there are 
said to be vines ix Burgundy more than four hundred years old. 


————s |)le 
ae. 


THE GRAPE. 301 


varieties grow and bear well on any strong land, but the essence 
of all that can be said in grape culture respecting soil is that it 
be dry and light, deep and rich. Frequent top-dressings of well 
rotted manure should be applied to vines in open borders, and 
this should every third or fourth year be alternated with a 
dressing of slaked lime. 

Propagation. The grape vine makes roots very fr eely, and 
1s, therefore, easy of propagation. Branches of the previous or 
current year’s wood bent down any time before mid-summer, 
avd covered with earth, as layers, root very freely, and make 
bearing plants in a couple of years, or very frequently indeed 
bear the next season. 

But the finer varieties of the vine are almost universally pro- 
pagated by cuttings, as that is a very simple mode, and an 
abundance of the cuttings being afforded by the annual trimming 
of the vines. 

When cuttings are to be planted in the open border, a some- 
what moist and shaded place should be chosen for this purpose. 
The cuttings should then be made of the young wood of the 
previous year’s growth, cut into lengths about a foot or eighteen 
inches long, and having three buds—one near the top, one at 
the bottom, and the third in the middle. Before planting the 
cutting pare off its lower end smoothly, close below the buds, 
and finally, plant it in mellow soil, in a slit made by the spade, 
pressing the earth firmly about it with the foot.* 

The rarer kinds of foreign grapes are usually grown by cut- 
tings of shorter length, consisting only of two buds; and the 
most successful mode is to plant each cutting in a small pot, and 
plunge the pots in a slight hotbed, or place the cuttings at once 
in the mould of the bed itself. In either case they will make 
prong plants in the same season. 

* But the most approved way of raising vine plants in pots is 
that of propagation by eyes, which we ‘have fully explained in 
the first part of this work. This, as it retains the least portion 
of the old wood, is manifestly the nearest approach to raising a 
plant from the seed, that most perfect of all modes with respect 
to the constitution of a plant. In the case of new or rare sorts 
it offers us the means of multiplying them with the greatest 
possible rapidity. As the grape usually receives its annual 
pruning in autamn or winter, the cuttings may be reduced te 
nearly their proper length, and kept in earth, in the cellar, until 
the ensuing spring. The hardie~ sorts may be buried in the 
cpen ground. 

The foreign and the native gtapes are very different in their 


* In sandy or dry soils the cuttings may be Ic% longer, and tn insure 
greater success, cover the upper end of the cutting with grafting wax, or 
something of jhe kind, to prevent evaporation. 


302 3 THE GRAPE. 


habits, in this climate, and, therefore, must be treated differently 
The native sorts, as the Isabella and Catawba, are cultivated 
with scarcely any farther care than training up the branches to 
poles or a trellis, and are, on this account, highly valuable to the 
farmer, while the European varieties are of little value in this 
climate except with especial care, and are, therefore, confined te 
the garden. 


1. Culture of the Foreign Grape 


The climate of the temperate portion of this country, so fa- 
vourable to all other fruits, is unfurtunately not so for the foreign 
grape. ‘This results, perhaps, from its variability, the great ob- 
stacle being the mildew, which, seizing upon the young fruit, 
prevents its further growth, causes it to crack, and renders it 
worthless. Unwilling to believe that this was not the fault of 
bad culture, many intelligent cultivators, and among them men 
of capital and much practical skill, have attempted vineyard 
culture, with the foreign sorts, in various sections of the country, 
under the most favourable circumstances, and have uniformly 
failed. On the other hand, the very finest grapes are produced 
under glass, in great quantities, in our first-rate gardens, espe- 
cially in the neighbourhood of Boston; in the small yards or 
gardens of our cities, owing to the more uniform state of the 
atmosphere, the foreign grape thrives pretty well; and, finally, 
in all gardens of the middle States, the hardier kinds may, under 
certain modes of culture, be made to bear good fruit. 

Without entering into any inquiries respecting the particular 
way in which the mildew (which is undoubtedly a parasitical 
plant,) is caused, we will endeavour to state concisely some 
practical truths, to which our own observation and experience 
have led us, respecting the hardy culture of the foreign grape. 

In the first place, it is well known, to gardeners here, that 
young and thrifty vines generally bear one or two fair crops of 
fruit; second, that as the vine becomes older if it is pruned in 
the common mode, (that is to say the spurring-in mode of short- 
ening the side branches, and getting fresh bearing shoots from 
main branches every year,) it soon bears only mildewed and 
‘imperfect fruit; and, finally, that the older and larger the vine, 
the less likely is it to produce a good crop. 

This being the case, it is not difficult to see that, as the vine, 
like all other trees, is able to resist the attacks of disease or 
unfavourable climate just in proportion as it is kept in a young 
and highly vigorous state, it follows if we allow a plant to retain 
only young and vigorous wood, it must necessarily preserve 
much of the necessary vigour of constitution. And this is only 
to be done, so far as regards training by what is called the re 
newal system. 


a ae 


THE GRAPE. 803 


The renewal system of training consists 
in annually providing a fresh supply of 
young branches from which the bearing 
shoots are produced, cutting out all the 
branches that have borne the previous 
year. Fig. 91 represents a bearing vine 
treated in this manner, as it would appear 
in the spring of the year, after having been 
pruned. In this figure, a represents the = 
two branches of last year’s growth trained Fig. ‘91. Renewal Train 
up for bearing the present year; 6, the ss 
places occupied by the last year’s wood, which, having borne, 
has been cut down to within an inch of the main arm,c. The 
present year, therefore, the two branches, a, will throw out side 
shoots, and bear a good crop, while the young branches will be 
trained up in the places of 6, to bear the next year when a are 
in like manner cut down. 

This renewal training will usually produce fair fruit, chiefly, 
as it appears to us, because the ascent and circulation of the sap 
being mainly carried on through young wood, is vigorous, and 
the plant is healthful and able to resist the mildew, while, on the 
tontrary, the circulation of the sap is more feeble and tardy, 
through the more compact and rigid sap vessels of a vine full of 
old wood.* 

The above mode of training is very easily understood, but 
we may add here for the benefit of the novice; 1st, that vines, 
in order that they may bear regularly and well, should always 
be kept within small bounds; 2d, that they should always be 
trained to a wall, building, or upright trellis ;¢ and, 3d, that the 
leaves should never be pulled off to promote the ripening of the 
fruit. The ends of the bearing shoots may be stopped, (pinched 
off,) when the fruit is nearly half grown, and this is usually all 
the summer pruning, that under our bright sun the grape vine 
properly treated requires. 

Following out this hint, that here, the vine only bears well 
when it is young, or composed mainly of young wood, an intel- 
hgent cultivator near us secures every year abundant crops of 
the Chasselas, by a system of renewal by layers. Every year, 
from his bearing vines, he lays down two or more long and clean 
shoots of the previous year’s growth. These root freely, are 
allowed to make another season’s growth, and then are made to 
take the place of the old plants, which are taken out; and by 
this continua! system o* providing young plants by layers, he al- 
ways succeeds in obtaining from the same piece of ground fail 
and excellent grapes. 


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


304 THE GRAPE. 


CULTURE UNDER GLASS WITHOUT ARTIFICIAL HEAT. The great 
superiority of this fruit when raised under glass, renders a vine- 
‘ ry an indispensable feature in every extensive garden. Even 
without fire-heat’ grapes may, under our bright sun, be grown 
admirably; the sudden changes of the weather being guarded 
against, and the warmth and uniformity of the atmosphere sur- 
rounding the vines being secured. In the neighbourhood of 
Boston, cheap structures of this kind are now very common, and 
on the North River, even the Muscat of Alexandria and other 
sorts which are usually thought to require fire-heat, ripen regu- 
larly and well, with moderate attention. 

A vinery of this kind may~be erected so as to cost very little, 
nearly after the following manner. Its length may be thirty 
feet; its width sixteen feet; height at the front, two feet; at the 
back twelve feet. This part of the structure may all be built 
of wood, taking, for the frame, cedar or locust posts, setting 
them three and a half feet in the ground, the portion rising 
above the ground being squared to four or five inches. On 
these posts, (which are placed six feet apart,) nail, on both 
sides, matched and grooved planks, one and a quarter inches 
thick. The space between these planks not occupied by the 
post, fill in with dry tan, which should be well rammed down, 
The rafters should be fixed, and from three to four feet apart. 
The sashes forming the roof, (which are all the glass that will 
be necessary,) must be in two lengths, lapping in the middle, 
and arranged with a double groove in the rafters, so that the 
top and bottom ones may run tree of each other. The building 
will, of course, front the south, and the door may be at either end. 

The border for the grapes should be made partly on the in- 
side and partly on the outside of the front wall, so that the root: 
of the vines may extend through to the open border. A trellis 
of wire should be fixed to the rafters, about sixteen inches from 
the glass, on which the vines are to be trained. Early in the 
spring, the vines, which should be two year old roots, may be 
planted in the inside border, about a foot from the front wall— 
pne vine below each rafter. 

Som. The border should be thoroughly prepared and pulver- 
ized before planting the grapes. Two thirds of mellow sandy 
foam mixed with one third of a compost formed of well ferment- 
ed manure, bits of broken charcoal, and a little lime rubbish, 
rorms an excellent soil for the grape in this climate. Ifthe 
toil of the garden is old, or is not of a proper quality for the 
basis of the border, it is best to prepare some for this purpose by 
rotting and reducing beforehand, a quantity of loamy turf from 
tle road sides for this purpose. The depth of the border need 
aot exceed two feet, but if the sabsoil is not diy at all seasons, 
ii should be well drained, and filled ur half a foot below the 
l:order with small stones or brick bats. 


THE GRAPE, 305 


Pronine Decidedly the best mode of pruning for a cold 
house, or vinery without fire-heat, is what is called the long 
or renewal mode, which we have already partially explained. 
Supposing the house to be planted with good young plants, 
something like the following moile of training and pruning may 
be adopted. The first season one shoot only is allowed to pro- 
eced from each plant, and this, at the end of the first season, is 
cut down to the second or third eye or bud. The year follow- 
ing two leading shoots are encouraged, the strongest of which is 
headed or stopped when it has extended a few joints beyond the 
middle of the house or rafter, and the weaker about half that 
length. In November these shoots are reduced, the strong one 
haying four or five joints cut from its extremity, and the weaker 
one to the third eye from its lower end or place of origin. In 
the third season one leading shoot is laid in from each of these, 
the stronger one throwing out side shoots on which the fruit is 
produced, which side shoots are allowed to mature one bunch of 
grapes each, and are topped at one or two joints above the fruit. 
No side shoots are allowed to proceed from the weaker shoot, 
but it-is laid in, to produce fruit the ensuing season, so that by 
the third season after planting, the lower part of the house o1 
rafters is furnished with a crop of fruit proceeding from wood 
of the preceding year. At next autumn pruning, the longest 
of these main shoots is shortened about eighteen inches from the 
top:of the rafter, and the next in strength to about the middle of 
the rafter, and all the spurs which had borne fruit are removed. 
Each vine is now furnished with two shoots of bearing wood, a 
part of old barren wood which has already produced fruit, and a 
spur near the bottom for producing a young shoot for the follow- 
ing year. In the fourth summer a full crop is produced, both 
in the lower and upper part of the house, the longer or oldest 
shoot producing fruit on the upper part of its length, and the 
‘shorter on its whole length; from this last, a leading shoot is 
Jaid in, and another to succeed it is produced from the spur 
near the bottom. At the next autumn pruning, the oldest or 
longest shoot, which has now reached the top of the house, is 
entirely cut out and removed, and replaced by that which was 
next in succession to it, and this in its turn is also cut ont and 
replaced by that immediately behind it, a succession of a year 
ly shoot being obtained from the lower part of the old stem. 
(Mc£ntosh.) This is decidedly the most successful mode for a 
vinery without heat, producing abundant and fair crops of fruit. 
Hoare, who is one of the most experienced and ingenious wri- 
ters on the grape, strongly recommends it, and suggests that 
“the old wood of a vine, or that which has previously produced 
fruit, is not only of no further use, but is a positive injury te 
the fertility of the plant. The truth of this remark depends on 
the fact that every branch of a vine which produces little or ne 


306 THE GRAPE. 

feliage, appropriates for .ts own support a portion of the juices 
of the plant that is generated by those branches that do produce 
foliage.” 

Routine oF cutturE. In a vinery without heat this is com- 
paratively simple. As soon as the vines commence swelling 
their buds in the spring, they should be carefully washed with 
mild soap suds, to free them from any insects, soften the wood, 
and assist the buds to swell regularly. At least three or four 
times every week, they should be well syringed with water, 
which, when the weather is cool, should always be done in the 
morning. And every day the vine border should be duly sup- 
plied with water. During the time when the vines are in blos- 
som, and while the fruit is setting, all sprinkling or syringing 
over the leaves must be suspended, and the house should be 
kept a little more closed and warm than usual, and should any 
indications of mildew appear on any of the branches it may at 
once be checked by dusting them with flower of sulphur. Air 
must be given liberally every day when the temperature rises 
in the house, beginning by sliding down the top sashes a little m 
the morning, more at mid- day, and then gradually closing them 
in the same manner. To guard against the sudden changes of 
temperature out of doors, ; and at the same time to, keep up as 
moist and warm a state of the atmosphere within the vinery as 
18 consistent with pretty free admission of the air during sun- 
shine, is the great object of culture in a vinery of this kind. 

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

The regular autumnal pruning is best performed about the 
middle of November. The vines should then be taken down, 
laid down on the border, and covered for the winter with a thick 
layer of straw, or a slight covering of earth, 


THE GRAPE. - 307 


CULTURE UND&R GLASS, WITH FIRE-HEAT. As the foreign 
grape is almost the only fruit of temperate climates, which can- 
not be raised in perfection in the open air in this climate, we 
shall give some concise directions for its culture in vineries 
with artificial heat. Those who only know this fruit as the 
Chasselas or Sweetwater appears, when grown in the open 
air, have little idea of the exceeding lusciousness, high flavour, 
size and beauty of such varieties as the Black Hamburgh or 
Muscat of Alexandria, when well grown in a first rate vinery. 
By the aid of artificial heat, which, in this climate, is, after all, 
chiefly required in the spring and autumn, and to counteract 
any sudden cold changes of atmosphere, this most admirable 
fruit may easily be produced for the dessert, from May till De- 
cember. Indeed by vineries constructed in divisions, in some 
of which vines are forced and in others retarded, some gentle- 
men near Boston, have grapes nearly every month in the year. 

Construction of the vinery. The vinery with fire-heat may 
be built of wood, and in the same simple manner as just de 
scribed, with the addition of a flue above the surface of the 
ground, running close along the end, two feet from the front 
wall, and about a foot from the back wall, and returning into a 
chimney in the back wall over the furnace. 

For the sake of permanence, however, a vinery of this kind 
is usually built of brick; the ends and front. wall eight inches 
thick; the back wall a foot thick—or eight inches with occa- 
sional abutments to increase its strength. “In fig. 92 (I) is shown 
a ‘simple plan of a 
vinery of this kind. 
In this the surface 
of the ground is 
shown at a, below 
which, the founda- 
tion walls are sunk 
three feet. Above 
the surface the front 
wall 0b, rises two 
feet, the back wall 
c, twelve feet, and 
the width of the 
house is fourteen 
feet. On these walls 
are placed the raft- 
ers, from three to 
four fect distant, 
with the sashes in 

Fig. 92. Plan and section of a vinery, with fire-heat two lengths. 

In the present example the flues are kept out of the way, and 

the space clear, by placing them in a square walled space, di 


‘, 
Ny 


wo 2 are = seme anes conned, 


208 THE GRAPE. 

rectly under the walk; the walk itself being formed by an ope 
grating or lattice, through which the heat rises freely. ‘The 
arrangement of the flue will be better understood by referring 
to the ground plan (II.) In this the furnace is indicated at d, 
in the back wall;* from this the flue rises gradually to e, 
whence it continues nearly the length of the house, and return- 
ing enters the chimney at f For the convenience of shelter, 
firing, etc., it is usual to have a back shed, g, behind the back 
wall. In this shed may be a bin for wood or coals, and a sunk 
area (shown in the dotted lines around d, f,) with steps to de- 
scend to the furnace and ash-pit.t There are two doors, h, in 
the vinery at either end of the walk. 

The border should be thoroughly prepared previously to 
planting the vines, by excavating it two feet deep and filling it 
up with suitable compost. This is best formed of one half 
loamy turf, well rotted by having been previously laid up in 
heaps, (or fresh and pure loamy soil from an old pasture or 
common;) one third thoroughly fermented horse or cow ma- 
nure, which has laid in a turf-covered heap for three months; 
and one-third broken pieces of charcoal and old lime rubbish. 
The whole to be thoroughly mixed together before planting the 
vines. 

The vines themselves should always be planted in a border 
prepared inside of the house, and in order to give the vines that 
extent of soil which is necessary for them, the best cultivators 
make an additional border twelve or fourteen feet wide outside, 
in front of the vinery. By building the foundation of the front 
wall on piers within a couple of inches of the surface, and sup- 
porting the wall above the surface on slabs of stone reaching 
from pier to pier, the roots of the vines easily penetrate to the 
border on the outside. 

The vines should be planted early in the spring. Two year 
old plants are preferable, and they may be set eighteen inches 
from the front wall—one below each rafter, or, if the latter are 
over three feet apart, one also in the intermediate space. 

The pruning and training of the vines we have already de- 
scribed. ‘The renewal system of pruning we consider the best 


* This furnace should be placed two feet below the level of the flue at 
e, in order to secure a draught, after which it may be carried quite level 
till it enters the chiraney. An air chamber may be formed round it, with 
a register to admit heated air to the house when necessary. A furnace 
fourteen inches square and deep, with an ash-pit below, in which anthra- 
cite coal is burned, will be found a very easy and perfect mode of heating 
a house of this w idth, and thirty feet long. 

+ The most perfect vinery that we have seen in this country is one of 
two hundred “et long at the country residence of Horace Gray, Isq., 
Newtown, near Boston. It is built of wood, with a curved span roof, 
after a plan of Mr. Gray’s which seems to us to combine fitness aud beauty 
in an unusual degree. 


THE GRAPE. 39S 
In all cases. The spur system is, however, practised by many 
gardeners, with more or less success, This, as most of out 
readers are aware, oonsists in allowing a single shoot to extend 
from each root to the length of the rafters; from the sides of this 
stem are produced the bearing shoots every year; and every 
autumn these spurs are shortened back, leaving only one bud 
at the bottom of each, which in its turn becomes the bearing 
shoot, and is again cut back the next season. The fruit is 
abundantly produced, and of good flavour, but the bunches are 
neither so large nor fair, nor do the vines continue so long in a 
productive and healthy state as when the wood is annually re- 
newed, | 

The essential points in pruning and training the vine, what- 
ever mode be adopted, according to Loudon, “are to shorten the 
wood to such an extent that no more leaves shall be produced 
than can be fully exposed to the light; to stop all shoots pro- 
duced in the summer that are not likely to be required in the 
winter pruning, at two or three joints, or at the first large 
healthy leaf from the stem where they originate; and to stop 
all shoots bearing bunches at one joint, or at most two, beyond 
the bunch. As shoots which are stopped, generally push a 
second time from the terminal bud, the secondary shoots thus 
produced should be stopped at one joint. And if at that joint 
they push also, then a third stopping must take place at one 
joint, and so on as long as the last terminal bud continues to 
break. Bearing these points in mind, nothing can be more 
simple than the pruning and training of the vine.” 

When early forcing of the vines is commenced, the heat 
should be applied very gently, for the first few days, and after- 
wards very gradually increased. Sixty degrees of Fahrenheit’s 
thermometer may be the maximum, till the buds are all nearly 
expanded. When the leaves are expanded sixty-five may be 
the maximum and fifty-five the minimum temperature. When 
the vines are in blossom, seventy-five or eighty, in mid-day, 
with the solar heat should be allowed, with an abundance of 
air, and somewhat about this should be the average of mid-day 
temperature. But, as by far the best way of imparting infor- 
mation as to the routine of vine culture under glass is to pre- 
sent a precise account of a successful practice, we give here 
the diary of O. Johnson, Esq., of Lynn, Mass., as reported by 
him in Hovey’s Magazine. Mr. Johnson is a very successful 
amateur cultivator, and we prefer to give his diary rather than 
that of a professional gardener, because we consider it as likely 
to be more instructive to the beginner in those. little points which 
most professional men are likely to take for granted as being 
commonly known. We may premise here that the vines were 
planted out in the border in May, 1835; they were then one 
year old, in pots. In 1886 and 1837, they were headed down, 


810 : . THE GRAPE. 


In 1838 they bore a few bunches of grapes, and made fine wood 
for the following year, when the date of the diary commences. 


. | Feb. 1889 

2 | Tempera. 

s | ture, 

Bidigis Diary OF THE VINER**. 

Slé6 | 20 | 

maa |e 

13 Commenced fire heat in the vinery. [The ther- 


mometrical observations are taken at 6 o’clock 
in the morning, at noon, and 10 o'clock at 
night. | 
14/50/80 60.Placed horse manure in the house to warm the 
| border. Washed the house. Took up the vines, 
(which had been covered to protect them from 
the frost,) and washed them with warm soap 
suds; raised as much moisture as possible. Wea- 
ther moderate and cloudy. 
15/50 70 58, Weather quite moderate and thawy. Sleet. 
16|48|60.55 Covered inside border with saud for sprinkling. 
| Thaw. Whitewashed the vinery. 
58 Earthen pans on the flues kept filled with water, 
| but syringing suspended on account of the mois- 
ture in the atmosphere, it having been damp for 
three days. Cloudy. 
18'51|67/60| Washed vines with soap suds. Weather moderate: 
a slight snow last night. 
19|/40|75,\60|/Pans kept full of water for the sake of steam, and 
vines syringed twice a day in sunny weather. 
Weather changed suddenly last night; cold, and 
temperature fell 10° below minimum point. 
20|57|70\61|A Sweetwater vine in a pot, taken from the cellar 
on the 18th, and praned at that time, is now 
bleeding profusely. At this season of the year, 
in order to economize with fuel, the furnace 
should be managed carefully. We found it a 
good plan about 10 o’clock at night to close the 
door of the ash-pit and furnace, and push the 
damper in the chimney as far in as possible. No 
air is then admitted, except through the crevices 
of the iron work. The thermometer fell only 4° 
during the night. Watered vines with soap 
suds. 
21|57|75|61/The last seven days have been very mild for the 
season: to-day appears like an April day. 
22|57|64|63|Weather became cold during the night. 
24/60'63/64;Weather cloudy and thawy for the last three days 


1750/55 


Ts 


THE GRAPE. 311 


Feb.Ma rel 
1889. Tem-| 
perature. 


“ Diary oF THE VINERY. 


| Frprvuary 
| Morn. 
| Noon. 
| Night. 


The floor of the vinery kept constantly damp, 
and the flues watered twice at night. 
25|57/64/64|Rainy and thaw. 
26/59|70\65|Muscat of Alexandria vine bleeding at the buds. 
Weather clear and rather cool. 
64|64|Muscat vine continuing to bleed excessively, and 
finding all attempts to stop it unsuccessful, we 
hastily concluded to prune it down beyond the 
bleeding bud, and cover the wound with bladder 
of triple thickness (two very fast:) this, it was 
supposed, would stop it; but in a few moments 
the sap re-appeared, forcing its way through other 
buds, and even through the smooth bark in many 
places. The buds on the Sweetwater vines in 
pots began to swell. Rain last night; duk 
weather during the day: snow nearly gone. 
28/58|75|65|Morning fine; afternoon cloudy. When fire 1s at 
a red heat, the damper and furnace door are 
closed to keep up the heat. 


27159 


tn 
= 
1/56/80|71|/Bright morning ; weather cool. 
2|64|70|68/Quite warm and pleasant for the season. 
3|58/64/64|Weather changed last evening suddenly; a cold 
snow storm set in to-llay. Afternoon clear. 
4|62/80|63|Buds of some black Hamburg vines beginning to 
swell. Dug up the inside border, and, notwith- 
J standing all precautions, destroyed a few of the 
grape roots, which were within three inches of 
the surface. From this circumstance, we have 
determined not to disturb the border outside, but 
merely to loosen two inches below the surface: 
we are satisfied that the vines have been injured 
by deep digging the borders. Cold severe ; last 
night temperature 2° below 0. 
5|51/70|68/The cold very severe. The sudden changes render 
it almost impossible to keep a regular tempera- 
ture in the house, which should not stand (at this 
stage of forcing) below 60°. The house having 
originally been intended for a grapery without 
fire heat, it is not well adapted to forcing. 
6 60|73|68| Weather cool and pleasant. 
7|32'75'68|Buds of the vine in pot breaking. 


312 THE GRAPE. 


Le Maen 


April 1839. 
Tem ture. 
Diary oF THE VINERY. 


— 


8/59|74/64 
9|60|75|63 Buds of Hamburgs breaking. Snow last night. 

10|60/73)63 

ss) 50 75/60, Quite cold last night. Windy. 

12'54|76.62\ Buds of Hamburgs mostly ‘breaking. Owing to 
the changeable ‘weather, there is some fear that 
there has been too much heat, as a few of the 
shoots appear weak. Plenty of air has been 
given daily. 

13/60|75 64, Buds of Muscat of Alexandria breaking. Fruit 

| buds appear on the Hamburgs. 

14/60 74/60 - 

15|54|70 64 

16)60|75 61) 

17|60|80 61 The buds have broken remarkably fine: almost 

every bud throughout the house is opening. 

Longest shoot on “Hamburg was four inches at 

noon. The Muscat, which broke first last year, 

is now the most backward. Quere—Is it not 

owing to excessive bleeding ? 

18 63/63 64 

19/62/60 63 

20/62)65,64 

21162)62'66 


23/62) 66 After this period, the thermometer was observed 
24/60} (69) only at morning and at night. 
The temperature ~ ranging from 62° to 80° during 
the remainder of the day, with an abundance of 
| air in good weather. 


65 

2662| |63 

"lea \o4\ 
28'61| |67 
29\64| |67 
30/66} |63| 
31/62) |70/The last six days cloudy; wind east; quite cold 
= last night for the season. 
a 
< 

1/60] |'72 

2162! '71 


ete! at S 


- 


THE GRAP=. ; 813 


Diary oF THE VINERY. 


5|65|73 
6|66\76|Tcpped the fruit-bearing shoots one joint above the 
fruit, and when the lower shoots appear weak, ton 
the leading shoot of the vine. 
7|74'66 
8|62/72|Discontinued syringing the vines. 
9/66/74 
10)64/73 : 
11/70/73|A few clusters of flowers began to open on two vinee 
12|73)78 
13/66\80 
14|68/76/The last three days wind north-east, with much rain ; 
to-day sleet and rain. 
Grapes blooming beautifully : keep up a high temper- 
ature with moisture, when the weather is cloudy 
during the day. 


15|67|77 

16|72|77\Floor sprinkled to create a fine steam. 

17|77)|74 

18/66)78|A few clusters of flowers open on the Muscat of Alex- 

andria. 

19/73/77 

20\70/76 

21/64|78/Temperature kept up. The thermometer should not 


be allowed, at this stage of the growth of the vines, 
to fall below 75°; but owing to the faulty con- 
struction of the house, it has been almost impossible 
to keep up a regular heat. 

22/71/78'The grapes on the black Hamburg vines are mostly 
set ; those at the top of the house as large as small 
peas, while those below are just out of bloom. Many 
of the bunches show great promise, and the vines look 
remarkably vigorous and strong, with the exception 
of one vine, next the partition glass, which made 
the largest wood last season, apparently fully ripe 
and little pith; notwithstanding these favourable 
promises, it showed little fruit, and the shoots are 
small and weak. 

23/69/81/Cut out about fifty bunches in thinning. 

2477/75) ' tod aa 

Ue 


314 : THE GRAPE. 


Diary or THE VINERY. 


20/70|70|\Commenced syringing again, twice a day, in fine wea 
m ther. Moisture is also plentifully supplied by keep 
ing the pans well filled with water. 


3/66|68|Much rain during the last week : have kept a brisk fire 
in the day, and admitted air. The vines look finely. 
Continue thinning and shouldering the bunches, 
after cutting out about one half their number. [By 
shouldering is understood tying up the shoulders 
on the large clusters to the trellis, so that they may 
not press upon the lower part of the bunch.] 


several nights the past week the earth has frozen 
slightly. The grapes are now swelling finely. Con 
tinue to thin the fruit daily. 

15|65|68/The process of thinning the berries continued, taking 
out some almost every day, and a’ ways the smallest 


22|70;76 
23/66)72 


24'69!72|Next year’s bearing ood carefully laid in. 


3 
i 


ee ee 


THE GRAPE. 315 


Diary OF THE VINERY. 


30)70|70 


31 


62|68|The month of May has been, as a whole, unfavourable 
for the grape. Much rainy and dull weather: we 
have been obliged to light fires every night, and 
occasionally in the day. The grapes have been often 


z looked over and thinned, yet there is no doubt the 
5 scissors have been used too sparingly 

1/69/68 

2,66/66 

3 66/64 

4\66|68|All lateral branches cut clean out. 

5/61 68 

664/76 

7|60)70| Bunches supported by tying to the trellis, 

ee 70 

9'62)70 
10|64/69/The grapes have now completed their stoning process, 


11 
12 
13 


23 


and a few near the furnace swelling off. No mildew, 
or disease of any kind, has yet been discovered, and 
the vines generally have the most healthy and vig- 
orous appearance. The weather has been dull and 
disagreeable, which has rendered fires necessary. 

64/64 

(09/69 

'6666|A few of the black Hamburgs and Zinfindals, near the 
flue, perceived to be changing colour. Weather quite 
unfavourable ; fires at night. 

65/71 

71/62/Syringing now discontinued. 

61/68 

58/66 

(50 66/The month, thus far, has been remarkable for high 

61/60} winds, which have injured many plants. 

56/68 

66/65 

60\67 

64'62/The grapes are now swelling finely. Those at the 


316 THE GRAPE 


BEE De Drary oF THE VINERY. 


western flue mostly coloured ; also the Zinfindal next. 
The second vine from the partition, having to sustain 

| | the heaviest crop, is rather backward, and we fear 
some‘of the berries may shrink: having left differ- 
ent quantities on vines of the same apparent strength, 
we shall be able to ascertain their powers of matu- 
ration. 

After this period the thermometrical observations were 
discontinued; as the crop was now beginning to 
colour, and the weather generally warm, abundance 
of air is admitted in all fine weather. 

26|—|—|Bunches of the Zinfindal near the furnace, and at the 
top of the house, are now perfectly coloured, and ap- 
parently ripe. Ceased making fires. 

29|—|—|A little air is admitted at night. Weather delight 
ful. 


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

6th.—Exhibited Zinfindal grapes at the Massachusetts Horti- 
evltural Society. 

13th.—Exhibited Black Hamburgh grapes at the Massachusetts 
Forticultural Society’s room. 

15th.—A few bunches of the Muscat of Alexandria are now 

9e ; the flavour exceedingly fine. 

20th.—Continued to cut Zinfindal grapes. 

22d.—The ripening of all the grapes being now completed, 
we have not deemed it necessary to continue the diary. In the 
vinery we shall cut about two hundred and thirty pounds of 
grapes from nine vines, [being about twenty-five pounds to each.] 
The Hamburghs average nearly one pound and a quarter to the 
bunch throughout. 

In the cold house, separated from the vinery by the partition, 
a little mildew was perceived. By dusting sulphur on the in- 
fected bushes, the mischief is instantly checked. Most of the 
cultivators with whom we have conversed complain grievously of 
mildew this season, and some have lost part of their crops by 
inattention on its first appearance. 

Aug. 10th.—Again exhibited some of the Hamburgh grapes 
at the Massachusetts Horticultural Society’s room. One fine 
bunch weighed two and a half pounds, and a beautiful cluster 


: 
r 


THE GRAPE. 81% 


of Muscat of Alexandria one pound. Some of the berries of the 
former measured three inches in circumference, and the latter 
three and a quarter by three and three quarter inches, 

Another season we intend to use a larger quantity of soap 
suds on the grape border. Have not paid suflicient attention 
to the watering of the border, and the inside, especially, must 
have suffered. Another fault to be removed next year is, to tie 
up all the projecting grapilons as well as the shoulders, which 
would allow the grapes to swell without crowding. 

The grapes in the cold house are swelling finely. The 
bunches were thinned much more severely than in the vinery, 
but, notwithstanding this, they are all filled up, and many are 
too crowded. ‘The berries are also larger than the grapes in 
the vinery, though none of the clusters have attained the same 
size. 

Much has been written upon the subject of the shrivelling or 
shrinking of grapes: none of the clusters in the vinery were 
affected ; but in the cold house, some shrivelling was perceived 
on a few bunches. We are inclined to believe that the moisture 
given after the grapes begin to colour, and want of sufficient air, 
are the causes. 

To insure a good crop of grapes, we are satisfied that they 
must have—plenty of heat—plenty of air—plenty of motsture— 
severe thinning of bunches—and severe thinning of berries. The 
vines, also, must be pruned often, and kept free : the wood never 
crowded. Great attention must be paid to the airing of the 
house, which must be done gradually, that there may be at no 
time a sudden change in the temperature. 

With such attention, and the prerequisite of a rich border, on 
a dry subsoil, good crops of fine grapes are always to be obtain- 
ed. The vines require much moisture until they have complet- 
ed their last swell, when the moisture should be withdrawn.” 


Insects AND DISEASES. When properly grown under glass, 
the grape is a very vigorous plant, liable to tew diseases. The 
bleeding which often happens at the commencement of growth, - 
usually ceases without doing harm, when the foliage begins to 
expand. If excessive, it may be stopped by a mixture of three 
parts cheese parings and one part lime, applied to the wound. 
The red-spider which sometimes infests vineries kept at a high 
temperature, is usually destroyed by coating over the flues with 
a wash of quick lime and sulphur, after which, the house must 
be kept closed for half a day. The smaller insects which occa- 
sionally prey on the young shoots, are easily kept down by 
syringing the parts affected, with a solution of whale oil soap. 

Varieties. There are in the catalogue a vast number of 
names of grapes, many of which belong to the same fruit. But 
there are really only twenty or thirty varieties which are at all] 


rand 


318 THE GRAPE. 


worthy of cultivation in gardens. Indeed, the most experience 4 
gardeners are satisfied with half a dozen of the best sorts for 
their vineries, and the sorts universally admired are the Black 
Hamburgh, Black Prince, White Muscadine, and Muscat of 
Alexandria. We will describe all the finest foreign grapes that 
have been introduced, and for the sake of simplifying their ar- 
rangement, shall divide them into three classes; Ist, those with 
dark red, purple or black berries; 2d, those with white or yellow 
berries; 3d, those with light red, rose-coloured, gray, or striped 
berries. 


CLASS I. 
GRAPES WITH DARK RED, PURPLE OR BLACK BERRIES. 


1. Brack Criuster. Thomp. 


Black Morillon. Lind. Morillon noir. 

Auverne. France Wes of the 
Auverna. : Auvernes Rouge 

Pineau. Miller, Vrai Auvérnas. French, 
True Burgundy. Raisin de Bourgne. 

Small Black Cluster. Speechly. Burgunder, of the 
Black Burgundy. Rother. vA re 
Early Black. Schwarzer. ae. 


This excellent hardy grape is the true Burgundy grape so 
highly valued for wine in France. It is readily distinguished 
from Miller’s Burgundy, by the absence of the down on its 
leaves, which peculiarly distinguishes that sort. The fruit is 
very sweet and excellent, and the hardiness of the vine renders 
it one of the best varieties for the open air in this climate. 

Bunches small, compact, (i.e. berries closely set). Berries 
middle sized, roundish-oval. Skin deep black. Juice sweet 
and good. Ripens in the open air about the 20th of September, 
Thompson gives more than 40 synonymes to this grape. 


2. Buack Frontienan. Thomp. 


Muscat Noir. 

Sir William Romley’s Black. 
Museat Noir Ordinaire, 

Purple Frontignan, 

Black Frontignac. 

Purple Constantia. 

Black Constantia (of some). 
Bourdales des Hautes Pyrénées. 
Muscat Noir de Jura. 


ac. te 
Thomp. 


An excellent grape for the vinery, originally from the town 
of Frontignan, in France, where it and other similar sorts are 
largely cultivated for making the Muscadine or Frontignan 
wine. 


THE GRAPE. 819 


Bunches rather long. Berries of medium size, round, quite 
black. Skin thin, flavour musky and rich. Ripens in October. 
A good bearer. 

The Biuz FrrontiGNan, (Violet Frontignan and Black Con- 
tantion, of some,) is rather inferior to the above, having only a 
slightly musky flavour; the bunches are more compact, the 
berries not quite round, purplish, witu a thiek skin. 


3. Brack Hampuren. Thomp. Lind. Speechly. 


Warner’s Black Hamburgh. Frankenthaler. 

Purple Hamburgh, Frankenthaler Gres Noir. 

Red Hamburgh. Trollinger. , 

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

Gibaralter. Mohrendutte. 

Frankendale. Weissholziger Trollinger. 


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

Bunches large (about nine inches deep), ‘ 

and mostly with two shoulders, making it \ 
broad at the top. Berries very large, (fig. 
93,) roundish, slightly inclining to oval. 
Skin rather thick, deep brownish purple, 
becoming nearly black at full maturity. 
Flavour very sugary and rich. <A good and 
regular bearer. 

Witmor’s New Brack Hamsuren isa 


recent variety which is said to bear larger —Bigck, Hamburgh. 
and handsomer fruit. 


4, Brack Prince. Lind. Thomp. 


Alicant. Sir A. Pytehes’ Black. 

Black Spanish. Pocock’s Damascus. to 
Black Valentia. Cambridge Botanic Garden. ro 
Black Portugal. Steward’s Black Prince. one 
Boston. Black Lisbon. 


The Black Prince is very highly esteemed. It is hardier 
than the Black Hamburgh, ripening very well here in good 


- situations in the open air, and bearing profusely, with the easiest 


culture, in the vinery. 

Bunches long and not generally shouldered, berries large, 
rather thinly set, oval. Skin thick, black, covered with a thick 
blue bloom. Flavour first rate—sweet and excellent. 


320 THE GRAPE. 


5. Brack Lomparpy. Lind. Thomp. 


West's St. Peters. Poonah. 
Money’s. Raisin des Carmes, 
Raisin de Cuba. 


Bunches large and long, with shoulders. Berries large, 
roundish-oval. Skin thin, very black at maturity. Flavour 
very rich and sugary. The leaves are rather small, and turn 
purple as the fruit ripens. Thompson considers this synony- 
mous with the Poonah grape introduced by Sir Joseph Banks, 
from Bombay. It requires a pretty high temperature, and is 
then a great bearer. 


6. Buack Morocco. Thomp. 


Ee Coeur. Lind. Ansell’s Large Oval Black. 
Black Musca.iel. Raisin d@’Espagne. 

A large and showy grape, ripening late, but requiring a good 
deal of heat. The blossoms are a little imperfect, and require 
to be fertilized with those of the Black Hamburgh, or some 
other hardy sort. 

Bunches large ; berries very large, oval; skin thick, dark red, 
flavour tolerably sweet and rich. 


7. Brack Saint Perer’s. Thomp. 


Saint Peter’s. Lind. Speechly. Black Palestine. 
Oldaker’s West’s St. Peter’s. 


A capital variety, ripening quite late, and which may be kept 
on the vines if it is allowed to ripen in a cool house until winter, 
This is one of the best sorts for a vinery without fire-heat. 

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


8. Brack Muscat or ALExAnpRIA. Thomp. 


Red Museat of Alexandria, Lind. 
Red Frontinae of Jerusalem. 


Bunches large, and shculdered. Berries large, oval, skin 
thick, of a reddish colour, becoming black at maturity. Flesh 
quite firm, with a rich musky flavour. Requires a vinery with 
fire-heat. 


9. Buack Trirott. Thomp. 
Black Grape from Tripoli. Lind. Speech. 
This grape, which we have not yet seen in fruit, is said to be 


THE GRAPE. S2d 


x jarge and very excellent one, ripening late, and well worthy 
of a place in the vinery. It requires some fire-heat. 

Bunches of medium size, shouldered, rather loose. _ Berries 
large, round, often slightly flattened. Stones quite small. Skin 
thin, purplish black, slightly covered with bloom. Flesh tender 
and sweet, with a very high flavoured, rich juice. 


10. Brack Muscapins. Lind. Thomp. 
Black Chasselas, Chasselas Noir. 


A pretty good black grape, scarcely succeeding well, how- 
ever, in the open air, and inferior to other sorts for the vinery. 

Bunches of medium size, compact. Berries roundish-oval. 
Skin thick, black, overspread with a blue bloom. Juice sweet, 
and of pretty good flavour 


11. Brack Sweetwater. Thomp. Lind. 
Water Zoet Noir. 


Bunches small, compact. Jerries small, round. Skin thin, 
with a sweet and pleasant juice. A second rate, but rather 
hardy sort. 


12. Harty Buacx Jury. Thomp. Lind. 


July Grape. De St. Jean. 

Madeline. Schwarzer Frihzeitiger. 

Madeline Noir. Burguider. of the 
Raisin précoce. Poutéau. August Traube. Germans 
Morillon Hatifi O. Duh. Jacobs straube. 


The earliest of grapes, and chiefly valued for the dessert on 
that account. In the open air it ripens, here, the last of July, 
or early in August. The leaves are rather small, and light 
green above and beneath. 

Bunches small and compact. Berries small, quite round, 
Skin thick, black, covered with a blue bloom. Flavow mode- 
rately sweet, but not rich or perfumed. 


13, Esperione. Thomp. Lind. 


Turner’s Black. Hardy Blue Windsor. 
Cumberland Lodge. 


_ The Esperione is a hardy, luxuriant, and prolific grape, grow- 
ing as well in the open air as the Muscadine, and even better in 
many situations. J+ is yet very rare with us, but merits more 
general cultivation. 

Bunches large, shouldered, like the Black Hamburgh in size. 
Berries round, or occasionally flattened, and often indented with 


n groove. Skin thick, dark purple, powdered with a thick blue 


322 THE GRAPE. 


bloom. Flesh adheres to the skin, of a pleasant, sprightly fla 


vour, not very rich. 


14. Fintinpo. 


This grape is of Italian origin, brought to notice by M. De 
Bavay, of Vilvorde,who received it of Major Esperin, and is 
said to have been discovered by the French army in Naples. 

Its growth is vigorous. Peduncle very stout. Bunch large, 
compact, and shouldered. Berries of the largest size, nearly 
round, slightly oval. Skin dark violet. Flesh abounds in a 
sugary juice, and has a peculiarly pleasant aroma. It has a 
resemblance to the Black Hamburgh, but is considerably 
earlier. (Al Pom.) 


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


Miller Grape. Miller. 

Le Meunier. Mullevrebe. 

Morillon Taconné, Morone Farinaccio. of European 
J’romenté. Pulverulenta. gardens, 
Aleatica du Po. Farineux noir. 

Sauvignien noir. Noirin. 


A favourite variety, long known and cultivated in all parts 
of tue world as a hardy grape for wine and table use. It ripens 
pretty well in the open air, and is readily known by the dense 
covering of cottony down which lines both sides of the leaves, 
whence the name miller’s grape. 

Bunches short, thick, and compact. Berries roundish-oval, 
very closely set together. Skin thin, black, with a blue bloom. 
Flesh tende*, abounding with a sweet, high flavoured juice. 
Each berry co.tains two small seeds. 


16. Scurras. 


A seedling raised by Leclerc, and, according to M. Vibert, it 
48, of all the large berried black grapes, the one which ripens the 
earlicst, arriving at maturity nearly as early as the Chasselas, 
and nearly a month earlier than the Black Hamburgh. It is 
an important acquisition as a table grape. It is a sturdy, vigor- 
ous grower. Leaves large, generally three-lobed, very downy 
beneath and slightly so on the upper surface. 

Bunch long, loose, and shouldered. Berries irregular in size, 
elongated, oval in form. Skin reddish-violet, thickly covered 
with bloom. Flesh juicy, crisp, with a particularly sweet, deli- 
cious aromatic flavour. (Al Pom.) 


THE GRAPE. 823 


CLASS II. 
GRAPES WITH WHITE OR YELLOW BERRIES, 


17. Crorat. Thomp. Lind. Duh. 


Parsley-leaved. White Parsley-leaved. 
Parsley-leaved Muscadine. Malmsey Muscadine. 
Raisin d’Autriche. 


The Parsley-leaved grape, as its name denotes, is remarkable 
for its very deeply divided leaves, quite unlike those of any 
other sort. It succeeds very well with us in the open air, and 
may therefore be considered a valuable sort, but it is greatly 
superior in flavour when grown under glass. 

Bunches of middle size, long, rather loose. Berries round. 
Skin thin, white, with a sweet and pleasant, but not rich flavoured 

uice. 
; There is a variety of this grape with red fruit. 


16. CuasseLas Musqu&. Thomp. Duh. 
Musk Chasselas. Le Cour. 


A very delicious grape, the highest flavoured Chasselas, hav- 
ing much of the flavour of the Muscat of Alexandria. 

Bunches of medium size, long and rather loose. Berries 
middle size, round. Skin thin, yellowish white. Flesh tender, 
with an abundant juice, of a rich musky flavour. Leaves small- 
er and deeper green than those of the Sweetwater or Musca 
dine. 


17. Caartsworth Toxay, Thomp, 


A new variety very recently received from England, reputed 
to be of superiour quality. 

Bunches long, compact. Berries large, oval. Skin thick, 
white. Flavour rich and excellent, with a Muscat perfume. 


18. Earty Wuits Matvasra. Thomp. 


Morna Chasselas. Mornair blane. ; 

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


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

Bunches in size and form, much like those of the white Chas 


324 THE GRAPE. - 
selas or Royal Muscadine. Berries round, yellowish white. 
Skin thin. Flesh sweet, juicy, and agreeable in flavour. Ripens 
in August. The leaves are pale green on the upper side, sligh* 
ly downy below, cut into five, rather deep lobes. 


19. Prrmaston Wuitse CLusTERr. 


_ A pretty hardy grape, raised in Pitmaston, England, from the 
Black Cluster, ripening rather earlier than the Sweetwater, of 
good quality, and well deserving a place where the foreign grapes 
are cultivated in the cpen air. . 

Bunches of medium size, compact and shouldered. Berries 
middle sized, round. Skin thin, amber colour, occasionally 
tinged with a little russet when fully ripe. Flesh tender, juicy, 
sweet and excellent. 


20. Royat Muscapine. Thomp. Lind. Mill. 


Amber Muscadine. Chasselas blanc. 

Karly White Teneriffe. Chasselas de Fontainebleau. ee 
Golden Chasselas. D’Arbois. The re 
White Chasselas. Raisin de Champagne. ps 
Chasselas doré. Amiens. 


A truly excellent grape in all respects—one of the very best 

for hardy culture in this climate, or for the vinery. It is every- 

where highly esteemed, and is the Chasselas 

f par excellence of the French. 

Bunches large, and shouldered. Berries, 

(fig. 94,) larger than those of the Sweetwater, 

round. Skin thin, at first greenish white, 

but turning to an amber colour when fully 

ripe. Flesh tender, with arich and delicious 

flavour. Ripens here about the 20th of Sep- 

Royal Muscadine. tember. Wood and foliage stronger than 
those of the Sweetwater. 


21. Scorcn Wuire Ciuster. Thomp. 
Blacksmith’s White Cluster. 


This is a new grape, not yet fairly tested in this country, but 
which is likely to prove a valuable one for garden culture, as it 
has the reputation in England of being very hardy, very early, 
and a great bearer. It was raised from the seed by a black- 
sinith of Edinburgh in 1812. 

Bunches of middle size, compact. Berries medium sized, 
roundish-oval. Skin white, thin, Flesh tender, juicy, swect, 
and excellent. ; 


aor 


ba THE GRAPE. 325 


22. Syrian. Thomp. Lind. Speech. 
Jews. 


This is believed to be the grape mentioned in the scriptures 
as found by the Israelites on the brook of Eschol, theybunches 
of which were so large as to be borne on a staff by two men. 
It is a very superb looking fruit, and has been grown in this 
country to very large size. In England bunches of it have been 
produced weighing 194 Ibs. It is much inferiour in flavour to 
No. 24, and is, perhaps, therefore, scarcely desirable in a small 
collection. 

Bunches enormously large, and regularly formed, with broad 
shoulders. Berries large, oval. Skin thick, white at first, but 
becoming a tawny yellow, or amber when at full maturity. Flesh 
firm and solid, moderately juicy and sweet, though not rich. 
Will hang till Christmas in a vinery. The wood and foliage are 
very large. 


23. VerpELHO. Thomp. Lind. 
Verdal. Verdilhio. 
Madeira Wine Grape. 
A vigorous growing grape, of good quality, from Madeira, 
which is largely used in that island for making the best wines. 
Bunches ‘rather small, loose. Berries small, rather unequal 
in size, and often without seeds. Skin thin, semi-transparent, 
yellowish-green, a little tinged with russet when very ripe, 
Juice a little acid at first, but rich and excellent at maturity. 


24, Wurte Muscat or AtexanpriA. Thomp. Lind. 


Frontniac of Alexandria. t Miller White Muscat of Lunel. 

Jerusalem Muscat. f Lunel. 

Malaga, Muscat d’ Alexandria. 

White Muscat. Passe-longue Musqué. Duh. 

Tottenham Park Muscat. Passe Musqué, 

Bebibo, (of Sicily.) 

The most delicious of all grapes, but re- wy 

xy 


quires to be grown under glass in this cli- 
mate. In favourable seasons it reaches ma- 
turity well in a vinery without fire-heat, but 
it can scarcely be said to attain its highest 
flavour except with the aid of artificial heat. 
Bunches very large, often 9 to 12 inches, 
long, rather loose and irregular. Lerries 
very large, an inch or more long, oval. 
Skin thick, white or pale amber when 
fully ripe. Flesh quite firm and crisp, pete 
with a peculiarly musky, rich, perfumed White Muscat of Alea 
flavour, very delicious, Seeds small, and andrit, 


ages) THE GRAPE. 


occasionally absent from the larger berries. This variety is a 
very strong grower, and is raised in great perfection about 
Boston. It will hang a long time on the vines, 

Mr. Thompson considers the Mataea grape (brought to this 
oe Be jars,) as synonymous. It is picked so early for im- 
portation as to have little flavour. 

The Cannon-Hatt Muscat, an English seedling, closely re- 
sembles this grape, but the flesh is firmer, the skin yellower, and 
it is not quite so rich in flavour. It also sets rather badly, re 
quiring to be fertilized by hand with the pollen of some other 
sort. 


25. Wuite Frontignan. Lind. Thomp. 


White Constantia. Moschata Bianca, 

White Frontniae. Moseado Bianco. 
Nepean’s Constantia. Moscatel Commun. 
Muscat Blanc. Muscateller. 

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


The White Frontignan is a very favourite grape, as the many 
names, quoted above, by which it is known in various parts of 
Europe, sufficiently prove. Its hardy habit, uniform productive- 
ness in the vinery, and most luscious flavour, make it everywhere 
esteemed. 

Bunches of medium size, or pretty long, and without shoul- 
ders. Berries middle sized, round, rather thickly set. Skin 
thin, dull white or yellow, covered with a thin bloom. Flesh 
tender, with a rich, perfumed, musky flavour. 


26. Wuite Sweetwater. Thomp. 


Early White Muscadine. Dutch Sweetwater 
White Muscadine, (of Lind.) Chasselas Precoce. 
Early Sweetwater. Chasselas Royal. 

Stillward’s Sweetwater. Water Zoete Blane, 


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

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


27. Wuire Toxay. Thomp. 


Genuine Tokay. Lind. Speech. Gray Tokay ? 
Tokai blanc. 


This is the fruit from which the delicious Tokay wine of 


THE GRAPE. a7 


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

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


28. Wuire Hampureu. Thomp. 


White Lisbon. White Portugal. 
White Raisin. 


This is the Portugal grape of commerce, which is so largely 
exported to different parts of the world in jars. It is not a high 
flavoured though a very showy grape, and will hang a long time 
on the vines after maturity. It requires a vinery. 

Bunches very large and loose. Berries large oval. Skin 
thick, greenish-white. Flesh solid, sweet, and sometimes with 
a slight Muscat flavour. Bunches of this variety weighing over 
three pounds have been grown near Boston. : 


29. Waite Nicr. Thomp. M‘Intosh. 


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

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


30. Wuite Risstinc. Thomp. 


Schloss Johanniskerg. Petit Riessling. 
Rudeshimerberg. Grosser Riessling. 
Reissling. Réssling. 

Kleier Rissling. 


The most celebrated grape of the Rhine, producing the cele- 
brated Hock wines _ It is yet little known in this country, but 
from its very great hardiness and productiveness, in the cold 
districts of its native soil, we hope to find in it a valuable acqui- 
sition for our gardens—if not for our vineyards. 

Bunches of medium size, compact. Berries rather small, 
round. Skin thin. Flesh tender and juicy, with sweet and 
sprightly pleasant flavour. 


828 THE GRAPE 


CLASS I¥i. 
a WITH LIGHT RED, ROSE-COLOURED, OR STRIPED BERRIE& 


31. ALEPPo. Thomp. Lind. 


Switzerland Grape. Raisin d’Aless. 

Striped Muscadine. Chasselas panaché. 
Variegated Chasselas. Maurillan panaché. 
Raisin Suisse. Maurillan noir panaché. 


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

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


32. Grizzty FRoNTIGNAN. Thomp. Lind. 
Red Frontignan, (of some.) Muscat Gris. 
Grizzly Frontignac. Muscado Rosso. 
Red Constantia. Kimmel Traube. 
Muscat Rouge. Grauer Muscateller. 


This delicious grape requires to be grown in a vinery, when it 
is, to our taste, scarcely surpassed. 

Bunches rather long, with narrow shoulders. Berries round, 
of medium size, and growing closer upon the bunches than those 
of the White Frontignan. Skin thick, pale brown, blended with 
red and yellow. Flesh very juicy, rich, musky and high flavoured. 

The Rep Frontianan Thompson considers the same as the 
foregoing, only being more deeply coloured in some situations. 
But Lindley, with whom we are inclined to agree in this case, 
keeps it distinct. The latter describes the Red Frontignan as 
having bunches without shoulders, berries perfectly round, and 
deep red, flavour excellent. These two sorts require more care- 
ful comparison. 


33. Kyieu7’s Variecatep CuasseLas. Thomp. 
Variegated Chasselas. Lind. 
A hybrid seedling, raised by Mr. Knight from the White 
Chasselas, impregnated by the Aleppo. A curious and pretty 
fruit, but not first rate in flavour. 


Bunches rather long, unshouldered. Berries below the mid- 
dle size, round, loosely set. Skin quite thin, white, shaded witk 


THE GRAPE. 32% 


bluish violet, sometimes becoming purplish in the sun. Flesh 
tender, sweet, and pleasant. The leaves die off in autumn of 
fine red, yellow, and green colours. 


34, Lomparpy. Thomp. Lind. 


Flame Coloured Tokay. Rhemish Red. 
Wantage. Red Grape of Taurida. 


The Lombardy is remarkable for the very large size of the 
bunches, which are frequently twelve to eighteen inches long. 
It is a handsome fruit, the berries thickly set, (so much so as to 
need a good deal of thinning,) and it requires fire-heat to bring 
it to full perfection. 

_ Bunches very large, handsomely formed, with large shoul- 
ders. Berries large roundish. Skin thick, pale red or flame 
colour. Flesh firm, sweet, with a sprightly, very good flavour. 


35. Rep Cuassetas. Thomp. Lind. Fors. 
Red Muscadine. J/il. Chasselas Rouge. Duh. 


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

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


Cultivation of the Native Grapes. 


The better varieties of the native grapes, are among the most 
valuable of fruits in the middle states. Hardy, vigorous, and 
eels with a moderate amount of care they yield the 
armer, and the common gardener, to whom the finer foreign 
sorts requiring much attention and considerable expense in cul- 
ture, are denied, the enjoyment of an abundance of very good 
fruit. In this part of the country no fruit is more common than 
the grape, and many families preserve large quantities for use 
during the winter months, by packing them away, as soon as 
ripe, in jars, boxes, or barrels, between layers of cotton batting 
—in which way they may be kept plump and fresh till Feb- 
ruary. 

The grape region has been lately greatly extended by the 
addition of new varieties, which, in consequence of ripening 
their fruit much earlier than the Isabella and Catawba, are 
suited to two or three degrees of latitude farther north than 
the limit of the cultivation of these varicties. 

The garden culture of the hardy native grapes, although 
not very difficult, cannot be accomplished so as to give the 


330 THE GRAPE. 


fruit in perfection, without some attention to their habits and 
wants. The soil should ‘be dry, deeply worked, and well en- 
riched, always bearing in mind that it is an essential poi t tc 
secure a perfectly open, sunny exposure, as it may always be 
assumed that with us no atmosphere can be too warm br bright 
for the grape; for although it will make the most vigorous 
shoots in the shade of trees or buildings, yet the crops will be 
small, the fruit poor and uncertain, and the vines likely to fall a 
prey to mildew. 

In the second place the vines should be kept within moderate 
bounds, and trained to an upright trellis, The Isabella and 
Catawba are so rampant in their growth, when young, that the 
indulgent and gratified cultivator is but too apt to allow them 
to overbear ; the border should always be given to the exclusive 
occupancy of the vines, and the roots should be allowed space 
proportional to the branches they are to carry. By observing 
these directions, and not suffering the vines to overbear, they may 
be continued a long time in full vigour and productiveness. 

The system of pruning and training these grapes generally 
pursued is the upright mode, with the § spur mode of training. 
The first season’s growth of a newly planted vine is cut back 
to two buds the ensuing fall or spring. These two buds are 
allowed to form two upright shoots the next summer, which at 
the end of the season are brought down to a horizontal position, 
and fastened each way to the lower horizontal rail of the trellis, 
being shortened at the distance of three or four fect from the 
root—or as far each side as the plant is wished to extend. The 
next season, upright shoots are allowed to grow one foot apart, 
and these, as soon as they reach the top of the trellis, are also 
stopped. The next year the trellis being filled with the vines, 
a set of lateral shoots will be produced from the upright leaders 
with from one to three bunches upon ‘each, which will be the 
first crop. The vine is now perfect, and, in the spur mode of 
pruning, it is only necessary at the close ‘of every season, that 
is, at the autumnal or winter pruning, to cut back these lateral 
shoots, or fruit spurs, to within an inch of the upright shoot 
from which they sprang, and a new lateral producing fruit will 
annually supply its place, to be again cut out at the winter prnuing. 

After several years’ bearing, if it is found that the grapes fail 
in size or flavour, the vines should be cut down to the main 
horizontal shoots at the bottom of the trellis. They will then 
speedily make a new set of upright shoots which will produce 
very abundantly, as at first. 

It cannot be denied that the renewal system of training (see 
page 305). is certain of yielding always the largest and finest 
fruit, though not so large a crop—as half the surface of the vine 
is every year occupied ‘with young wood, to take the place of 
that annually cut out. 


THE GRAPE. 33al - 


What we have already stated, in page 306, respecting prun- 
ing will apply equally well here. If the vine is fully exposed 
to the sun it will require very little summer pruning; in fact, 
none, except stopping the young shoots three joints beyond the 
farthes@bunch of grapes, at midsummer—for the leaves being 
intended by nature to elaborate the sap, the more we can retair 
of them, (without robbing the fruit unduly of fluids expended 
in making new growth,) the larger and higher flavoured will be 
the fruit; careful experiments having proved that there is no 
more successful mode of impoverishing the crop of fruit than 
that of pulling off the leaves. 

In the axils of the leaves by the side of the buds, which are 
to send forth shoots for next season’s crops—branches called 
laterals push forth which should be pinched off at the first 
leaf—and at the next leaf where they start again; generally the 
second stopping will be sufficient. 

The annual pruning of the hardy grapes is usually per- 
formed during mild days in February or March—at least a 
month before vegetation is likely to commence. Many cul- 
tivators prefer to prune their vines in November, and, except 
for cold latitudes or exposures, this is undoubtedly the better 
season, 

Every third year, at least, the borders where the vines are 
growing should have a heavy top-dressing of manure. The 
vine soon exhausts the soil within its reach, and ceases bearing 
well when that is the case. We have frequently seen old and 
impoverished vines entirely resuscitated by digging in about 
the roots, as far as they extend, a very heavy top-dressing of 
slightly fermented stable manure. 

VineyarD Cutture. While many persons who have either 
made or wfnessed the failures in raising the foreign grapes in 
vineyards in this country, believe it is folly for us to attempt 
to compete with France and Germany in wine-making, some of 
our western citizens, aided by skilful Swiss and German vine- 
dressers—emigrants to this country, have placed the fact of 
profitable vineyard culture beyond a doubt, in the valley of the 
Ohio. The vineyards on the Ohio, now covering many acres, 
produce regular, and very large crops, and their wine of the 
different characters of Madeira, Hock, and Champagne, brings 
very readily from 75 cents to one dollar a gallon in Cincinnati. 
The Swiss, at Vevay, first commenced wine-making in the 
West, but to the zeal and fostering care of N. Longworth, Esq., 
of Cincinnati, one of the most energetic of western horticul- 
turists, that district of country owes the firm basis on which 
the vine culture is now placed. The native grapes—chiefly 
the Catawba—are entirely used there, and as many parts of 
the middle States are quite as favourable as the banks of the 
Ohio for these varieties, the much greater yield of these grapes 


332 THE GRAPE. 


leads us to believe that we may even here pursue wine-making 
profitably. 

The vineyard culture of the native grape is very simple. 
Strong, loamy, or gravelly soils are preferable—limestoné soils 
being usually the best—and a warm, open, sunny ggrposure 
oeing indispensable. The vines are planted in rows, about six 
feet apart, and trained to upright stakes or posts as in Europe. 
The ordinary culture is as simple as that of a field of Indian 
corn—one man and horse with a plough, and the horse culti- 
vator, being able to keep a pretty large surface in good order. 
The annual pruning is performed in winter, top-dressing the 
vines when it is necessary in the spring; and the summer 
work, stopping side shoots, thinning, tying, and gathering, 
being chiefly done by women and children. In the fermenta- 
tion of the newly made wine lies the chief secret of the vigne- ~ 
von, and, much as has been said of this in books, we have sat- 
isfied ourselves that careful experiments, or, which is better, a 
resort to the experience of others, is the only way in which to 
secure success in the quality of the wine itself. 

Diseases, The mildew, which is troublesome in some dis- 
tricts, is easily prevented by keeping the vine of small size, 
and by the renewal system of pruning, or never allowing the 
vine to bear.more than two years on spurs from the same old 
wood. 

The beetles which sometimes infest the grape vines in sum- 
mer, especially the large brownish yellow vine beetle, (Pelid- 
nota punctata,) and the grape-vine flea-bectle, (Haltica chalybea,) 
are very destructive to the foliage and buds, and the most effec- 
tual remedy is hand-picking when taken in time. But we 
would also very strongly recommend again the use of open 
mouthed bottles, half filled, (and kept renewed,) with a mixture 
of sweetened water and vinegar, and hung here and there 
among the vines. Indeed, we have seen bushels of beetles, and 
other insects, destroyed in a season, and all injury prevented, 
simply by the use of such bottles. 

Vanizties. The most valuable native grapes are those two 
old standard varieties, Isabella and Catawba, with those nfore 
recently introduced, Diana, Delaware, Rebecca, and Concord. 
For warm exposures and particularly for the South the Her- 
bemont is a most excellent variety. The Elsingburgh, is a 
very small grape, but of delicious quality, and the Clinton is 
prized chiefly for latitudes where the Isabella does not always 
ripen, 


THE GRAPE. 333 


1. Native Grapes. 


ALEXANDER’s. Thomp. Prin, 


Schuylkill Muscadell. Adium. 
—— Muscadine. 

Cape Grape. 

Spring Mill Constantia. } of Vevay Tl. 
Clifton’s Constantia. 

Madeira, of York, Pa? 

Tasker’s Grape. 

Winne. 


This grape, a natural seedling, was first discovered by Mr. 
Alexander, gardener to Gov. Penn, before the war of the revo- 
lution. It is not unfrequently found, as a seedling, from the 
wild Foxgrape, on the borders of our woods. It is quite sweet 
when ripe, and makes a very fair wine, but is quite too pulpy 
and coarse for table use. The bunches are more compact, and 
the leaves much more downy, than those of the Isabella. 

Bunches rather compact, not shoulélered. Berries of medium 
size, oval. Skin thick, quite black. Flesh with a very firm 
pulp, but juicy, and quite sweet and musky, when fully ripe, 
which is not till the last of October. 


2. Buanp. 


Bland’s Virginia. Bland’s Madeira, 
Bland’s Pale Red. Powell. 
Red Scuppernong, (of some.) 


The Bland is one of the best of our native grapes, approach- 
ing, in flavour and appearance, the Chasselas grapes of Europe, 
with very little pulp, and only a slight astringency. It does 
not ripen well to the north of this, except in favourable situa- 
tions, and should always be planted in a warm exposure. It is 
a genuine native sort, (doubtless a natural seedling,) and is said 
to have been found on the eastern shore of Virginia, by Col. 
Bland of that state, who presented scions to Mr. Bartram, the 
botanist, by whom it was first cultivated. The Bland is not a 
great bearer, and has not proved valuable north. The iruit 
keeps admirably, in jars, for winter use. 

Bunches rather long, loose, and often with small, imperfect 
berries. Berries round, on long stalks—hanging rather thinly. 
Skin thin, at first, pale green, but pale red when ripe. Flesh 
slightly pulpy, of a pleasant, sprightly, delicate flavour, and with 
little or no musky scent, but a slight astringency. Ripens pretty 
late. Foliage lighter green than that of the Catawba, smoother, 
and more delicate. This vine is quite difficult of propagation 
bv cuttings. 


334 _ THE GRAPE. 


BRINCKELE. 


Raised by Peter Raabe near Philadelphia, but not yet tested 
as to hardiness. Bunch large, rather compact, sqmetimes 
shouldered. Berries five-eighths of an inch in diameter; round 
black. Flesh solid, not pulpy. Flavour rich, vinous, and saccha 
rine; quality “best.” (Ad. Int. Rep.) 


CANADIAN CHIEF. 


From Canada, and claimed to be a native, but so strongly 
marked with foreign characteristics that we think it will not 
prove to be an acquisition for general cultivation. 

Bunches very large and shouldered, and the vine very pro- 
4 ial and will probably do better in Canada than in a warmer 
atitude. 


Cansy’s Avucust. 


Origin uncertain; introduced by Charles Canby, Wilmington, 
Del. Bunch medium size, compact. Berry round, black, thickly 
covered with a light bloom, juice slightly reddened, sweet, vinous, 
not very rich, Skin somewhat pungent, and not much tough- 
ness in its pulp when fully ripe, which is a few days before Isa- 
bella. York Madeira and Hyde’s Eliza resemble this, and may 
prove the same. 


- 
ill e 


CaASSADY. 


An accidental seedling that sprung up in P. H. Cassady’s 
yard, in Philadelphia. 

Bunches medium size, tolerably compact, and sometimes 
shouldered. Berry below medium, round, greenish white, with 
occasionally a faint salmon tint, and thickly covered with white 
bloom. Flesh juicy, with but little pulp, flavour pleasant. 
Quality “very good.” (Ad. Int. Rep.) 


CatawsBa. Adlum, Ken. 
Red Muncy. Catawba Tokay. 


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


ade 


THE GRAPE. 335 


of the fruit Unless it be very’ripe, it is, perhaps, a little more 
musky in fiavour, than the Isabella. 

Bunches of medium size, somewhat Be 
loose, shouldered. Berries, round, (or S 
sometimes slightly oval,) pretty large. 

Skin rather thick, pale red in the 
shade, but pretty deep red in the sun, 
covered with a lilac bloom. Flesh 
slightly pulpy, juicy, very sweet, 
with an aromatic, rich, musky flavour. 
Ripe from the Ist to the middle of Catawba. 
October, and should be allowed to hang till fully ripe. 


Cuitps’ SUPERB. 
Childs’ Seedling. 
A very large fine grape grown in Utica, N. Y., by Mr. Childs, 


It is doubtless of foreign origin, but has succeeded with him 
without glass, although latterly grown under it. We presume 
its foreign characteristics will not fit it for open culture. 


CLARA. 


Raised by Peter Raabe. Bunch medium, notcompact. Ber- 
ry medium, round, green, faintly tinged with salmon when ex- 
posed to the sun. Flesh tender, juicy, flavour rich, sweet and 
delicious, quality “ best.”—(Ad. Int. Rep.) 


CLINTON. 


Urigin uncertain—said to have originated in Western New 
York, growth vigorous, hardy, and productive. Bunch medium, 
shouldered, long and narrow, somewhat irregular but compact. 
Berries round, rather below medium size, black, covered with a 
thick bloom, juicy, with some acidity and toughness in its pulp, 
but with a brisk vinous flavour; eatable eight or ten days before 
Isabella, but continues austere till after cold weather, when it 
becomes very good. 


Co.tumsia. Prince. 


This grape is said to have been found by Mr. Adlum on 
his farm at Georgetown, D. C., a vigorous grower, produc- 
tive. 

Bunch small, compact. Berry small, black, with a thin bloom, 
with very little hardness or acidity in its pulp, not high flavour- 
ed, but pleasayt and vinous, scarcely if at all foxy—ripe last of 
September. 


oF 


836 THE GRAPE, 


Concorp. 


This fine hardy native grape was raised from seed by E. W. 
Buil, Concord, Mass. It is of very healthy, vigorous habit, and 
exceedingly productive. Bunch rather compact, large shouldered. 
Berries large, globular, almost black, thickly covered with bloom, 
Skin rather thick, with more of the native pungency and aroma 
than the Isabella, which it resembles, but does not quite equal in 
quality. Flesh moderately juicy, rather buttery, very sweet, 
with considerable toughness and acidity in its pulp. It is more 
hardy than the Isabella and ripens about ten days earlier, con- 
sequently it is a very vaiuable variety for a large northern range 
where the Isabella does not ripen. 


DELAWARE. 
Heath. 
Traminer, 


Red Resling. ; incorrectly. 

The precise origin of this grape is not known. We have the 
following account of it from our friend, A. Thomson of Dela 
ware, Ohio, to whose appreciative taste and liberality the country 
is indebted for the introduction of our best hardy table grape. 

Among an indiscriminate mixture brought to Delaware for 
sale by a German, he found this, whose excellence immediately 
attracted his attention, and on inquiry as to its history, he found 
it in the possession of some German emigrants who said they 
brought it from New Jersey some eighteen years ago, having 
obtained it from the garden of a French gentleman named Paul 
H. Provost, in Kingswood township, Hunterdon Co. N. J. It 
was known in that vicinity as the “ Italian wine grape,” and had 
been received by Mr. Provost many years before from a brother 
residing in Italy. 

By some German wine-growers in Cincinnati, it has been 
thought to be Traminer, and by others the Red Resling, two 
celebrated wine. grapes of Germany, to which its fruit bears a 
strong resemblance, but from which, in wood and foliage, it is 
as distinct as any of our native grapes. Mr. Thomson thinks it 
must have been an accidental seedling that sprang up in that 


garden, as it is free from blight and mildew, never prematurely 


losing its leaves, and seeming to luxuriate in our climate, which 
cannot be said of any foreign variety with which we are ac- 
quainted. Bunch small, very compact, and generally shouldered. 
Berries smallish, round when not compressed. Skin thin, of 
a beautiful light-red or flesh colour, very translucent, passing to 
wine colour by long keeping. It is without hardness or acidity 
in its pulp, exceedingly sweet but sprightly, vinous, and aromatic, 
and is well characterised by Mr. Prince as our highest flavoured 
and most delicious hardy grape. It is a vigorous grower, an 
eatly and profuse bearer, and probably more hardy than Isabella 


Ba 


sa). pea 


f ad 
ee ee 


fas THE GRAPE. 337 


px 
@ 


If 


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‘ 


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i 


Delaware. 
or Catawba. In the garden of Mr. Thomson, where all other 


kinds were nearly destroyed by the unprecedented cold of 55 
and ’56 this alone was uninjured. It ripens nearly, or quite 


ait ol 


838 THE GRAPE. 


three weeks before the Isabella. Its bunches and berries are 
very greatly increased in size by high culture. 


DIANA. 


A seedling of the Catawba raised by Mrs. Diana Crehore of 
Boston, and named by the Massachusetts Horticultural Society, 
Its promise of excellence was first made known to the public by 
Mr. Hovey through his Magazine in 1844, and in 1849 the 
Horticulturist announced it the best and most beautiful of Ame- 
rican grapes, particularly valuable for its earliness, For the South 
it has proved even better than at the North. 

In its general appearance it bears a strong resemblance to its 
parent, but in its earliness of ripening and in the quality of its 
fruit, as well as in general hardiness and certainty of maturing its 
crops, it is greatly superiour to that fine variety. The berries 
are of the same globular shape, but not quite so large. The 
bunches regularly conic in form, large, very compact, and heavy, 
not properly shouldered, but often having a small bunch ap- 
pended by a long branch of the peduncle. 

The colour is a fine reddish lilac, thickly covered with bloom, 
and the berries generally marked with three or four indistinct 
star-like specks. The fruit when fully ripe abounds in fine rich 
juice, vinous, and aromatic, from which all the offensive native 
odor has disappeared. It hangs long on the vines, is not injured 
by severe frosts, and keeps admirably for winter use. It is ex- 
ceedingly productive and very vigorous. 


Exsinespureu. Ken. Prin. Adlum. 
Smart’s Elsingburg. §Elsenborough. 


A very nice little grape for the dessert, perfectly sweet and 
melting, without pulp, originally brought from a village of this 
name in Salem Co., New Jersey. It is not a great deal larger 

ic than the common Frost grape, in the size of the 

LE berry. A moderate, but regular bearer, ripens 
well, and much esteemed by many for the table. 

Bunches pretty large, loose, and shouldered. 

Berries, small, round. Skin thin, black, covered 

with a blue bloom. Flesh entirely without pulp, 

melting, sweet, and excellent. The ieaves are 

Elsingburgh. deeply 5-lobed, pretty dark green, and the wood 

1ather slender, with long joints. 


Emity. 


Raised by Peter Raabe near Philadelphia, not proved as te 
hardiness. Bunch large, not very compact, occasionaily shoul 


) 


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" 
4 


aa 


a ee 


- ‘ 
a 


i dies 


THE GRAPE. 339 


dered. Berry below medium, from three eighths to one half an 

inch in diameter, round, pale red. Flesh very juicy, with little 
orno pulp. Flavour saccharine and delicious, quality “ best” for 
an out-door grape. (Ad. Int. Rep.) 


GARRIGUES. 
Raised by Edward Garrigues Kingsessing, Philadelphia. A 


vigorous grower, hardy and productive, very much resembles 

Isabella and no doubt a seedling of it. Bunch large, loose, 

shouldered. Berries large, oval, dark purple, covered with a 

thick bloom. Flesh with little toughness in its pulp, juicy, 
4 sweet, and rich—ripe eight or ten days before Isabella. 


GRAHAM. 


An accidental seedling introduced by Wm. Graham, of Phi- 
ladelphia. Bunch of medium size, shouldered, not compact. 
Berry half an inch in diameter, round, purple, thickly covered 
with a blue bloom, contains little or no pulp, and abounds in 
ates juice of agreeable flavour, quality “best.” (Ad. Int. 

ep.) 


Hartrorp PrRo.iric. 


Raised by Mr. Steel of Hartford, Conn. Hardy, vigorous, and 
productive. Bunch large, shouldered, rather compact. Berry 
large, globular, with a good deal of the native perfume. Skin 

- thick, black, covered with a bloom. Flesh sweet, moderately 
juicy with considerable toughness and acidity in its pulp; ripe 
about ten days before Isabella. 


H2rpemont. 


Warren. Warrenton. 
Herbemont’s Madeira. Neal Grape. 


3 Origin claimed for many localities, but not yet fully ascertain- 
ed. This is the most rampant grower of all our hardy grapes, 
and under favourable circumstances yields a fruit of surpassing 
excellence with which the nicest detector of foxiness, thickness of 

skin, toughness or acidity of pulp, can find no fault ; north of 
Philadelphia it needs a warm exposure or favourable season for 

the full development of all its excellences. In our village under 

the care of a lady, it has not failed for many years to give a 

most abundant crop of perfectly ripened fruit, and without pro- 
tection has not suffered at all from winter killing. A very old 

vine in Baltimore, which had never before failed to produce 
‘abundantly since its first bearing, had, last winter when the mer- 

eury fell to 19° below zero, all its young wood killed ; but 
ordinarily in that latitude and further south, it is an unfail- 


340 THE GRAPE. 


ing bearer, and particularly fitted for those southern latitudes 
that are lable to injury from late frosts in spring and early 
frosts in autumn, as it flowers very late and ripens its fruit 
early. Its leaves in autumn are the last to yield to frost, re- 
maining perfectly green and vigorous after all others have 
withered or fallen, consequently it has often an amount of 
unripened wood which should be cut off before winter. 

Bunch very large and exceedingly compact, shouldered. Ber- 
ries below medium, round, dark blue, or violet, covered with a 
thick light bloom. Skin thin, which is filled with a sweet, rich, 
vinous, aromatic juice, of so little consistence, that it cannot be 
called flesh. 

Lenoir, Long, Devereaux, and Thurmond.—Under the above 
names, grapes much resembling in character the Herbemont, are 
grown in the Southern states, and we have hitherto considered 
them synonymous of it; but all our southern friends claim that 
Lenoir is a distinct variety, and much earlier than any of the 
others, and also at least that some of the others are distinct. 
The matter is now under investigation, and we must wait the 
result before deciding. 


Hupson. 


Originated in the garden of Mr. Calkins, Hudson, N. Y 
Growth similar to Isabella, and said to be two or three weeks 
earlier. Bunch and berry much the same, but less sprightly 
and not quite so rich. 


Hype’s Etiza. 


Bunch medium, compact, often with a small shoulder. Berry 
medium size, round, black, covered with a thin, light bloom, 
Flesh tolerably juicy, somewhat buttery, with a pleasant vinous 
flavour. Ripe a few days before Isabella. 


IsaBELLA. Prin. Ken. Adlum. 


This very popular grape, a native of South Carolina, was 
brought to the north and introduced to the notice of cultivators 
about the year 1818, by Mrs. Isabella Gibbs, the wife of George 
Gibbs, Esq., in honour of whom it was named. Its great vigour, 
hardiness, and productiveness, with the least possible care, have 
caused it to be most widely disseminated. A vine growing 
here has borne 12 bushels of grapes in a single year. It is, per- 
haps, a little more hardy, and ripens earlier than the Catawba, 
which renders it valuable at the northern part of this state, or 
the colder portion of New-England. No farmer’s garden, how 
ever small, should be without this and the Catawba. 

Bunches of good size—five to seven inches long, rather 


THE GRAPE. 341 


loose, shouldered. Berries,, oval, pretty large. Skin thick 
dark purple, becoming at last nearly 
black, covered with a blue bloom. 
Flesh tender, with some pulp, which 
nearly dissolves when fully mature ; 
juicy, sweet and rich, with slight 
musky aroma. 
This grape is frequently picked as 
soon as it is well coloured, and long 
before it is ripe. Isabella. 


Louisa. 


Raised by Samuel Miller, Calmdale, Lebanon Co., Penn. He 
says, hardy, vigorous grower, and having less seeds than most 
native grapes. Bunch medium, rather compact, occasionally 
shouldered. Berry round inclining to oval, black with a blue 
bloom, somewhat the flavour of Isabella, rather better quality, 
and ripe eight or ten days earlier. 


Lyman. 


Origin unknown—a Northern variety ; hardy and productive. 
Bunch small, rather compact. Berry, round, medium or below, 
black, covered with a thick bloom, similar in flavour to Clinton, 
and ripens about the same time. 


MammotuH CATAWBA. 


Bunch large, not compact. Berry large, round, of a deeper 
red and larger size than Catawba, but not equal to it in flavour. 
—(Ad. Int. Rep.) 


Marton. 


Origin unknown. Sent to Mr. Longworth from Marion, Ohio, 
and by him disseminated. It much resembles the Isabella in 
shape and size of berry, and form of bunch, but more uniform 
in its ripening and more delicate in flavour, ripening about the 
same time. Growth healthy, making firm and short jointed 
wood, with strong red tendrils; a good bearer. 

Bunches large, regular, seldom shouldered. Berries large, 
round, inclining to oval, dark purple with a bloom, juice abun- 
dant, pulp thin, not sufficiently tested for wine, a promising 
variety. (A. H. Ernst, Mo.) 


Missouri. 
Missouri Seedling. 


This grape we received from Cincinnati, where it 1s con: 


342 THE GRAPE. 


siderably cultivated, and much. esteemed in the vineyards, 
making a wine much resembling Madeira. It was received there 
from the east, under this name, and we think, may very proba- 
bly be a seedling from one of the Pineau or Burgundy grapes. 
It is not very productive, and makes little wood. The latter is 
greyish, spotted with dark brown specks, short jointed, buds in 
clusters, double and triple. Leaves deeply cut, trilobed. 

Bunches loose, and of moderate size. Berries small, round. 
Skin thin, almost black, with very little bloom. Flesh tender, 
with little pulp, sweet, and pleasant, but inferiour to the Ohio 
for the table. 


Norton’s VirciniaA. Prin. Ken. 
Norton’s Seedling. 


A native seedling, produced by a cross between the Bland 
and Miller’s Burgundy, by Dr. N. Norton, of Richmond, Vir- 
ginia. It is a most productive grape in garden or vineyard, 
bearing very large crops (especially at the south, where many 
kinds rot,) in all seasons. It has been confounded by some 
with Ohio grape, from which it is quite distinct, more pulpy, 
and less agreeable for the dessert, though, probably, a much 
better wine grape. 

Bunches long, sometimes eight or nine inches, occasionally 
shouldered, somewhat compact. Berries small, round. Skin 
thin, dark purple. Flesh pulpy, with a brisk, rather rough fla 
vour. The foliage is light coloured, shaped like the Elsinburgh. 
Shoots strong and hardy. 


NortTHern MuscapIne. 


Raised by the Shakers at New Lebanon, Columbia Co. N. Y. 

Bunches small, short, compact. Berry large, round, choco- 
late or brownish red. Skin thick, with a pungency and odour 
common to the wild fox grape, and is a very little, if any, im- 
provement on it. The berries fall from the bunch as soon as 
ripe, which is about two weeks before Isabella. 


Ouro. 


Segar Box Grape. Longworth’s Ohio. 
Jack. 


ac. 


This grape, which has recently attracted a good deal of at 
tention, has a rather singular history. The cuttings, from 
which all the present stock has originated, were left in a segar 
box, at the residence of N. Longworth, Esq., Cincinnati, Ohio, 
during his absence from home, by some person who was pa. 


THE GRAPE. 343 


known, and who left no account of them. It is still commonly 
known as the Segar Box in that vicinity. 

It is now supposed to be the same as the Jack Grape culti- 
vated near Natchez, Mississippi, and was so called from an old 
Spaniard of the name of Jaques, who introduced the vine. It 
is most likely a foreign sort, and, except in a few localities, a 
sandy soil and a mild climate, it is not likely to succeed ; it will 
not stand our winters here. 

The wood is strong, long jointed, lighter red than that of the 
Norton’s Virginia, and smooth, with peculiarly pointed buds. 
Leaves large, trilobed. 

Bunches large and long, from six te 
ten inches, and often fifteen inches in 
we length, rather loose, tapering, shoulder- 
ed. Berries, small, round. Skin thin, 
purple, with a blue bloom. Flesh tender, 
and melting, without any pulp, brisk and 
vinous. 

This grape is a good bearer, requires to 
Ohio. be well pruned, and the wood faid-in thin 

and leng. 


RAABE. 


Raised by Peter Raabe, (thought to be hardy.) 

Bunches small, compact, rarely shouldered. Berry below 
medium size, round, dark red, thickly covered with bloom. 
Flesh very juiey, with scarcely any pulp. Flavour saccharine, 
witlf a good deal of the Catawba aroma. Quality “best.” (Ad. 
Int. Rep.) 


REBECCA. 


A new variety. First disseminated last season. 

Bunches nearly cylindric, about four inches long by two and 
a half inches in diameter, very compact, and heavy, often 
shouldered. Berries of full, medium size, oval, and generally 
much compressed, strongly adhering to the peduncle. Colour 
light green in the shade, auburn or golden in the sun, and 
eovered with a light bloom, considerably translucent. Flesh 
of some consistence, juicy, sweet, and delicious, with a per- 
ceptible native perfume, but very agreeable. It has no tough- 
ness or acidity in its pulp, and ripens eight or ten days ear- 
lier than Isabella, and keeping a long time after it is ga- 
thered. 

This superior hardy white grape is undoubtedly a native—a 
shance seedling in the garden of E. M, Peake, of Hudson, N, 
Y., where it has been growing about nine years, and there 


344 THE GRAPE. 


proved perfectly hardy and productive. It is not so vigorous in 
its habit as Isabella and Catawba, but healthy, and not disposed 


Rebecca 


to se and being exceedingly beautiful as well as Babs | 
it must be regarded as a very g great acquisition. 


THE GRAPE. 845 


Scurrrernone. Prin. Adlum 


Fox Grape, | 

Bull or Bullet. 

American Muscadine, of the south. 
Roanoake. 

Vitis Vulpina. Lind. 

rotundifolia. Jficha. 


The Scuppernong grape is a very distinct southern species, 
found growing wild, from Virginia to Florida, and climbing the 
tops of the tallest trees. It is easily known from every other 
grape by the small size of its leaves, which are seldom over 
two or three inches in diameter, and by their being glossy and 
smooth on both the under and upper surfaces. ‘These leaves 
are roundish and coarsely serrated, and the young shoots are 
slender; the old wood is smooth, and not shaggy, like that of 
most vines. ‘This species is dicecious. 

We have made several trials with the Scuppernong grape, but 
find it quite too tender for a northern climate, being killed to the 
ground by our winters. At the south it is a very hardy, pro- 
ductive, and excellent wine grape. The White and Black Scup- 
pernong scarcely differ, except in the colour of the fruit. The 
tendrils of each correspond in hue with the fruit. 

Bunches small, loose, seldom composed of more than six ber- 
ries. Berries round, large. Skin thick, light green in the 
white, dark red in the black variety. Flesh quite pulpy, except 
when very thoroughly ripe, juicy and sweet, but with a strong, 
musky scent and flavour. 


To-Katon. 


Raised by Dr. Spofford, of Lansingburgh, N. Y. 

This fine grape has been but little disseminated in conse 
quence of the general supposition that it was very much like, 
if not identical with, the Catawba, from which it is entirely dis- 
tinct in wood, foliage, and every characteristic of the fruit. It 
is a vigorous grower, foliage very large, abundant, and much 
less rough than Catawba or Isabella, and the ale of the leaves 
overlap each other different from any other with which we are 
acquainted. 

Bunches large and shouldered. Berries varying in form from 
oval to oblate, very dark in colour and profusely covered witb 
bloom. Its fruit, when ripe, is very sweet, buttery, and luscious, 
without foxiness in its aroma, or any toughness or acidity in its 
pulp. It is perfectly hardy, and with good treatment in deep, 
rich, pervious soil, it is an early and abundant bearer , with in- 
different treatment it is a poor bearer. It ripens a litle earlier 
than Isabella. Wyman is probably the same as this. 

at 


oO 


346 THE MULBERRY 


Union VILuacE. 
Shaker Grape. 

This very attractive grape originated among the Shakers at 
Union Village, Ohio, and was introduced by Mr. Longworth, of 
incinnati. It is undoubtedly a seedling of Isabella, but is 
much more vigorous in growth, and its fruit often nearly equals 
the size of Black Hamburgh. It ripens about the time of Isa- 
bella, or a few days before. 


VENANGO. 
Miner’s Seedling. 

An old variety said to be cultivated by the French at Fort 
Venango, on the Alleghany river, some eighty years since. A 
very vigorous grower, and hardy. 

Bunch compact, of a fine lilac colour, with the toughness of 
pulp belonging to the native varieties, but with a peculiar aro- 
matic flavour which makes it valuable for the kitchen, and also 


for flavouring wine. Ripens two weeks earlier than Catawba. 
(RK. Buchanan, MS.) 


Waiter CaTAWwBA. 


A seedling from the Catawba, raised by Mr. Mottier, of Cin- 
cinnati. Inferiour to its parent; resembles the White Fox. 

Bunches medium compact, sometimes small, often shouldered. 
Berries large, round, creamy white. Pulp hard, sweetish, de- 
ficient in juice, not tested for wine, and but little cultivated, 
(R. Buchanan, MS.) 

York Maverra. 

From York Co., Pa. Excellent when fully ripe ; extremely produc- 

tive, hardy ; canes rather slender, short jointed, resembles Miller’s 


Burgundy in size of berry, shape, and compactness of bunch. Excel- 
lent when fully ripe; of a peculiar flavour. (W. C. Waring.) 


Selection of foreign grapes for a cold vinery. Black Hamburgh, White 
Frontignan, West's St. Peters, Chasselas of Fontainbleau, Black Prince, 
Zinfindal, and Grizzly Frontignan. 

Selection of native grapes. Isabella, Catawba, Diana, Delaware, Re 
becca, To-Kalon, and Concord. 


CHAPTER XVIII. 


THE MULBERRY. - 


Morus, Tourn. U/rticacece, of botanists. 
Murier, of the French; Maulbeerbaum, German; Moro, Italian; Morel, 
Spanish. 
Tue Mulberry is a hardy, deciduous fruit tree, but little cut 
tivated in this country, though it is really a very considerable 
acquisition to our list of summer fruits, and every garden of 


THE MULBERRY. 34? 


sonsiderable size, ought to cuntain one or two trees. The fruit 
ripens in July, very soon after the season of cherries. It is 
rarely picked from the trees, as it falls as soon as ripe, and it is 


therefore the custom to keep the surface below it in short turf, 


and the fruit is picked from the clean grass. Or, if the surface 
is dug ground, it may be sown thickly with cress seed, six weeks 
previously to the ripening of the fruit, which will form a tem- 
porary carpet of soft verdure. 

The Rep Muserry (Morus rubra, L.) is a native species, 
more or less common in our woods, with large, rough, heart- 
shaped or lobed leaves. The fruit is about an inch long, and 
very pleasant and palatable—though much inferiour to the 
Black English. It bears transplanting well, or is easily raised 
from seed, and may, undoubtedly, be greatly improved by re- 
peated reproduction in this way. As it forms a large orna- 
mental tree with a fine spreading head forty feet high, it is well 
deserving a place on the lawn, or near the house, in ornamental 
plantations. 

Johnson, a Seedling from Ohio. Fruit very large, oblong, 
eylindric; blackish colour, sub-acid, and of mild, agreeable 
flavour. Growth of the wood strong and irregular. Leaves 
uncommonly large. 

The Brack Muuserry, or English Mulberry, (Morus nigra, 
L.) is a very celebrated old fruit tree, originally from Asia, more 
or less commonly cultivated in all parts of Europe, put yet 
quite rare in this country. Its growth is slow, and it seldom 
attains a height of more than twelve or fifteen feet, forming a 
low, branching tree, with Iobed leaves, but it is very long lived, 
and there is a specimen in England, at the seat of the Duke of 
Northumberland, 300 years old. In this country it is scarcely 
hardy enough north of New York, except in sheltered situations, 
An occasional extreme cold winter kills them; they are also 
subject to canker and die off. 

The fruit is incomparably larger and finer than that of the 
Red Mulberry, being an inch and a half long, and nearly an 
inch across—black, and of delicious flavour. 

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

The best soil for the Mulberry, is 4 rich, deep, sandy loam. 
The tree requires little or no pruning, and is of very easy cul- 
ture. It is usually propagated by cuttings, three feet long, 
planted in the spring, half their depth in the ground; cuttings 
made of pieces of the roots will also send up shoots and become 

lants. 
Everbearing. Originated here from seed of the Multicaulis, 
Tree very vigorous and very productive, an estimable variety, 
and surpassed by none except the Black English, and possesses 
the same rich subacid flavour. It continuesin bearing a long time, 


. 


848 NUTS. 


Fruit cylindric, one and a quarter of an inch long, anc nearly 
half an inch in diameter. Color maroon, or an intense blue 
black at full maturity. Flesh juicy, rich, sugary, with a sprightly 
vinous flavour. 


CHAPTER XIX. 
NUTS. 


Tue Evrorzan Waunvt, (Juglans regia, L.; Noyer of the 
French; Walnaussbaum, German; JVocil, Italian; and WVogat, 
Spanish ;) better known here as the Madeira Nut, is a fine lof 
ty growing tree, with a handsome spreading head, and bearing 
crops of large and excellent nuts, enclosed like those of our native 
black walnut in a simple husk. It stands the winter very well 
here, and to the south of this it would undoubtedly be a profit- 
able fruit to plant for the market. The fruit ina green state 
is very highly esteemed for pickling, and the great quantities 
of the ripe nuts annually imported and sold here, prove the es- 
timation in which they are held for the table. There are seve- 
ral varieties reputed to be of rather finer quality, which, how- 
ever, have not displaced the original species, even in the gar- 
dens of Europe, and have not yet borne fruit here. 

This tree is usually propagated by the seed, and transplant- 
ed from the nurseries when from three to six feet high. But it 
may also be grafted, with due care, on the common hickogy 
nut. 

The Hicxory Nur (Carya alba,) or shell-bark, the Black 
Walnut (Juglans nigra,) and the Butternut, (J. cimerea,) are 
native nut-bearing trees, common in our forests, and too well 
known to need description here. There are occasionally found 
in the woods, accidental varieties of the shell-bark hickory, of 
much larger size and finer flavour than the common species, 
which are highly worthy of cultivation, as we confess, to our 
own taste, this nut is much superiour to the European walnut. 
There is indeed no doubt, that with a little care in reproduction 
by seed, the shell-bark may be trebled in size, and greatly im- 

roved in flavour. 

The Fizzert, (Voisette, of the French; WVassbaum, German; 
Avellano, Spanish; is an improved variety of the common ha- 
zel-nut of the woods of Europe, (Corylus avellana, L.) The 
fruit is three or four times as large as that of our common ha- 
zel-nut, and from its size and excellent flavour is admired for 
the dessert. he old Spanish filbert common in many of >ur 


NUTS. 349 


gardens, is a worthless, nearly barren variety, but we heve 
found the better English sorts productive and excellent in this 
climate, and at least a few plants of them should have a place 
in all our gardens. They are generally raised from layers, made 
in the spring, but they may also be grafted readily on the com- 
mon hazel-nut, or the Spanish nut. When planted out they 
should not be permitted to sucker, and should be kept in the 
form of bushes with low heads, branching out about two feet 
from the ground, and they should be annually pruned some- 
what like the gooseberry, so as to preserve a rather thin, open 
head—shortening back the extremities of the young shoots one 
half, every spring. 

The following are the best filberts known. 

1. Cosrorp. (Thomp. P. Mag.) Nut large, oblong; husk 
hairy ; shell remarkably thin, aa kernel of excellent “favour. 
A good bearer. 

2. Frizzuep. (Thomp. P. Mag.) Easily known by its hand- 
some, deeply cut husk. Nut of medium size, oval, compressed ; 
husk hairy; shell thick; kernel sweet and good. 

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

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

5. Wuire Firzert. (Thomp. Lind.) Resembles the last, 
but with a light yellow or white skin, The tree is also quite 
bushy. Nuts ovate. Husk long and tubular. 

The English generally call those varieties with long husks, 
Jjilberts, (full-beards,) and those with short husks, simply nuts. 

The Cuesrnut, (Castanea vesca, W; Chatagnier, of the 
French ; Castainenbaum, German ; Castagno, Italian ;) is one of 
our loftiest forest trees, common in most parts of the United 
States and Europe, and bearing excellent nuts. The foreign 
variety best known in this country, is the Spanish Chestnut, 
with fruit nearly as large as that of the Horse-Chestnut, and 
which is excellent when boiled or roasted. It thrives very well 
here, but is not quite hardy to the north or east of this. One 


. or two English varieties have been produced, of considerable 


excellence, among which, the Downton is considered the best. 
The French cultivate a dozen or more varieties of greater or 
less excellence, but though some of them have been introduced, 
we have not yet fairly tested them in this country. 

The Curnquarin, or Dwarf Chestnut, common in some parts 
of the middle and southern states, is a dwarf species of the 
chestnut, usually growing not more than six to ten fect high, 
and bearing fruit of half the size of the common chestnut, with 
the same flavour, It is worth a place in a small fruit garden, 
as a curiosity. 


jee 


350 THE PLUM. 


All the chestnuts are very easily cultivated in any good, light 
soil, and may be propagated by grafting, and by sowing the 
seeds, 


CHAPTER XX. 
THE PLUM. 


Prunus domestica, L. Rosaceee, of botanists. 
Prunier, of the French; Pflaumenbaum, German; Prugno, Italian ; Co 
ruelo, Spanish. 


Tue original parent of most of the cultivated plums of our 
gardens is a native of Asia and the southern parts of Europe, but 
it has become naturalized in this country, and in many parts of 
it is produced in the greatest abundance.* That the soil and 
climate of the middle states are admirably suited to this fruit is 
sufficiently proved by the almost spontaneous production of such 
varieties as the Washington, Jefferson, Lawrence’s Favourite, ete. ; 
sorts which equal or surpass in beauty or flavour the most cele- 
brated plums of France or England. 

Usrs. The finer kinds of plums are beautiful dessert fruits, of 
rich and luscious flavour. ‘They are not, perhaps, so entirely 


* There are three species of wild plum indigenous to this country—of 
tolerable flavour, but seldom cultivated in our gardens. They are the fol- 
lowing. 

I. The Cuickasaw Pium. (Prunus Chicasa, Michaux.) Fruit about 
three fourths of an inch in diameter, round, and red or yellowish red, of a 
pleasant, sub-acid flavour, ripens pretty early. Skin thin. ‘The branches 
are thorny, the head rather bushy, with narrow lanceolate, serrulate leaves, 
looking at a little distance somewhat like those of a peach tree. It usually 
grows about 12 or 14 feet high, but on the Prairies of Arkansas it is only 
8 or 4 feet high, and in this form it is also commonin Texas. The DwarF 
Texas PLum described by Kenrick is only this species. It is quite orna- 
mental. 

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

III. The Beacu Prium, or Sand Plum. (P. maritima, Wang) A low 
shrub, with stout straggling branches, found mostly on the sandy sea-coast, 
from "Massachusetts to Virginia, and seldom ripening well elsewhere. 
Fruit roundish, scarcely an inch in diameter, red or purple, covered witk 
a bloom ; pleasant, but somewhat astringent. Leaves oval, finely serrata 


THE PLUM. 351 


wholesome as the peach or the pear, as, from their somewhat 
cloying and flatulent nature, unless when very perfectly ripe, 
they are more likely to disagree with weak stomachs. 

For the kitchen the plum is also very highly esteemed, being 
prized for tarts, pies, sweetmeats, etc. In the south of France 
an excellent spirit is made from this fruit fermented with honey. 
In the western part of this state where they are very abundant, 
they are halved, stoned, and dried in the sun or ovens, in large 
quantities, and are then excellent for winter use. For eating, 
the plum should be allowed to hang on the tree till perfectly 
ripe, and the fruit will always be finer in proportion as the tree 
has a more sunny exposure. The size and quality of the fruit 
is always greatly improved by thinning the fruit when it is half 
grown. Indeed to prevent rotting and to have this fruit in its 
highest perfection, no two plums should be allowed to touch 
each other while growing, and those who are willing to take 
this pains, are amply repaid by the superior quality of the fruit. 

One of the most important forms of the plum in commerce is 
that of prunes, as they are exported from France to every part 
of the world. We quote the following interesting account of 
the best mode of preparing prunes from tbe Arboretum Bri- 
tannicum. 

The best prunes are made near Tours, of the St. Catherine 
plum and the prune d’Agen; and the best French plums (so- 
called in England,) are made in Provence, of the Perdrigon 
blanc, the Brignole, and the prune d’Ast; the Provence plums 
being most fleshy, and having always most bloom. Both kinds 
are, however, made of these and other kinds of plums, in various 
parts of France. The plums are gathered when just ripe 
enough to fall from the trees on their being slightly shaken. 
They are then laid, separately, on frames, or sieves, made of 
wicker-work or laths,.and exposed for several days to the sun, 
till they become as soft as ripe medlars. When this is the case, 
they are put into a-spent oven, shut quite close, and left there 
for twenty-four hours; they are then taken out, and the oven 
being slightly reheated, they are put in again when it is rather 
warmer than it was before, The next day they are again taken 
out, and turned by slightly shaking the sieves. The oven is 
heated again, and they are put in a third time, when the oven 
is one-fourth degree hotter than it was the second time. After 
remaining twenty-four hours, they are taken out, and left to get 
quite cold. They are then rounded, an operation which is per: 
formed by turning the stone in the plum without breaking the 
skin, and pressing the two ends together between the thumb 
and finger. They are then again put upon the sieves, which 
are placed in an oven, from which the bread has been just 
drawn. The door of the oven is closed, and the crevices are 
stopped round it with clay or dry grass. An hour afterwards, 


852 THE PLUM. 


the plums are taken out, and the oven is again shut wih a cup 
of water in it, for about two hours. When the water isso wamoa 
as just to be able to bear the finger in it, the prunes are again 
placed in the oven, and left there for twenty-four hours, when 
the operation is finished, and they are put loosely imto small, 
long, and rather deep boxes, for sale. ‘The common sorts are 
gathered by shaking the trees; but the finer kinds, for making 
French plums, must be gathered in the morning, before the 
rising of the sun, by taking hold of the stalk, between the thumb 
aud finger, without touching the fruit, and laid gently on a bed 
of vine-leaves in a basket. When the baskets are filled, without 
the plums touching each other, they are removed to the fruit 
room, where they are left for two or three days exposed to the 
* sun and air; after which the same process is employed for the 
others ; and in this way the delicate bloom is retained on the 
fruit, even when quite dry. 

PrRopaGation AND cuLTURE. The plum is usually propagated 
in this country by sowing the seeds of any common free grow- 
ing variety, (avoiding the damsons which are not readily work- 
ed,) and budding them when two years old, with the finer sorts. 
The stones should be planted as soon as gathered, in broad 
drills, (as in planting peas,) but about an inch and a half deep. 
In good soil the seedings will reach eighteen inches or two feet 
in height, the next season, and in the autumn or the ensuing 
spring, they may be taken from the seed beds, their tap roots 
reduced, and all that are of suitable size, planted at once in the 
nursery rows, the smaller ones being thickly bedded until after 
another season’s growth. 

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

The English propagate very largely by layers three varieties 
of the common plum—the Muscle, the Brussels and the Pear 
Plum, which are almost exclusively employed for stocks with 
them. But we have not found these stocks superiour to the 
seedlings raised from our common plums, (the Blue Gage, Horse- 
plum, &e.,) so abundant in all our gardens. For dwarfing, the 
seedlings of the Mirabelle are chiefly employed. 

Open standard culture, is the universal mode in America, as 
the plum is one of the hardiest of fruit trees. It requires little 
or no pruning, beyond that of thinning out a crowded head, or 
i.king* away decayed or broken branches, and this should he 


THE PLUM. 353 


done before mid-summer, to prevent the flow of gum. Old trees 
that have become barren, may be renovated by heading them 
in pretty severely, covering the wounds with our solution of 
gum shellac, and giving them a good top dressing at the roots. 

Som. The plum will grow vigorously in almost every part 
of this country, but it only bears its finest and most abundant 
crops in heavy loams, or in soils in which there is a considerable 
mixture of clay. In sandy soils, the tree blossoms and sets 
plentiful crops, but they are rarely perfected, falling a prey to 
the curculio, an insect that harbours in the soil, and seems to find 
it difficult to penetrate or live in one of a heavy texture, while 
a warm, light, sandy soil, is exceedingly favourable to its propaga- 
tion. It is also undoubtedly true, that a heavy soil is naturally 
the most favourable one. The surprising facility with which 
superior new varieties are raised merely by ordinary reproduc- 
tion from seed, in certain parts of the valley of the Hudson, as 
at Hudson, or near Albany, where the soil is quite clayey, and 
also the delicious flavour and great productiveness and health of 
the plum tree there almost without any care, while in adjacent 
districts of rich sandy land it is a very uncertain bearer, are very 
os aa proofs of the great importance of clayey soil for this 
ruit. 

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

Common salt we have found one of the best fertilizers for the 
plum tree. It not only greatly promotes its health and luxuri- 
ance, but from the dislike which most insects have to this sub- 
s\ance, it drives away or destroys most of those to which the 
plum is liable. The most successful plum grower in our neigh- 
bourhood, applies, with the best results, half a peck of coarse salt 
to the surface of the ground under each bearing tree, annually, 
about the first of April. 

IysEcTs AND DISEASES. There are but two drawbacks to the 
cultivation of the plum in the United States, but they are in 
some districts so great as almost to destroy the value of this tree. 
These are the curculio, and the knots. 

The curculio, or plum-weevil, (Rhynchenus Nenuphar,) is 
the uncompromising foe of all smooth stone fruits. The culti- 
vator of the Plum, the Nectarine, and the Apricot, in many 
parts of the country, after a flattering profusion of snowy blos- 
soms and an abundant promise in the thickly set young crops 
of fruit, has the frequent mortification of seeing nearly. all, or 


854 THE PLUM 


indeed, often the whole crop, fall from the trees when half ot 
two-thirds grown 

If he examines these falling fruits, he will perceive on the 
surface of each, not far from the stalk, a small semi-circular 
scar, This star is the crescent-shaped’ insignia of that little 
Turk, the curculio; an insect so small, as perhaps, to have es- 
caped his observation for years, unless particularly drawn to it, 
but which nevertheless appropriates to himself the whole pro- 
duct of a tree, or an orchard of a thousand trees. - 

The habits of this curculio, or plum-weevil, are not yet fully 

and entirely ascertained. But careful observation has resulted 
in establishing the following points in its history. 
, he plum-weevil is a small, dark brown 
" beetle, with spots of white, yellow, and black. 
Its length is scarcely one-fifth of an inch. On 
ifs back are two black humps, and it is furnish- 
ed with a pretty long, curved throat and snout, 
which, when it is at rest, is bent between the 
forelegs. It is also provided with two wings 
with which it flies through the air. How far 
this insect flies is yet a disputed point, some 
cultivators affirming that it scarcely goes far- 
ther than a single tree, and others believing 
that it flies over a whole neighbourhood. Our 
own observation inclines us to the belief that 
this insect emigrates just in proportion as it finds in more or less 
abundance the tender fruit for depositing its eggs. Very rarely 
do we see more than one puncture in a plum, and, if the insects 
are abundant, the trees of a single spot will not afford a suffi- 
sient number for the purpose ; then there is little doubt (as we 
have seen them flying through the air,) that the insect flies far 
ther in search of a larger supply. But usually, we think it 
remains nearly in the same neighbourhood, or migrates but 
slowly. 

About a week or two after the blossoms have fallen from the 
trees, if we examine the fruit of the plum in a district where this 
insect abounds, we shall find the small, newly formed fruit, 
beginning to be punctured by the proboscis of the plum-weevil. 
The insect is so small and shy, that unless we watch closely it 
is very likely to escape our notice But if we strike or shake 
the tree suddenly, it will fall in considerable numbers or the 
ground, drawn up as if dead, and resembling a small raisin or, 
perhaps more nearly, a ripe hemp seed. From the first of April 
until August, this insect may be found, though we think its de- 
predations on fruit, and indeed its appearance in any quantity, 
is confined to the months of May and June in this climate. In 
places where it is very abundant, it also attacks to some extent 
the cherry, the peach, and even the apple. 


The curculio, and 
its mark. 


THE PLUM. 358 


Ear.y in July the punctured plums begin to fall rapidly from 
_ the tree. The egg deposited in each, at ee has be- 

come a white grub or larva, which slowly eats its way towards 
the stone or pit. As soon as it reaches this point, the fruit falls 
to the ground. Here, if left undisturbed, the grub soon finds 
its way into the soil. f 

There, according to most cultivators of fruit, and to our own 
observations, the grubs or larvee remain till the ensuing spring, 
when in «heir perfect form they again emerge as beetles and 
renew their ravages on the fruit. It is true that Harris, and 
some other naturalists, have proved that the insect does some- 
times undergo its final transformation and emerge from the 
ground in twenty days, but we are inclined to the opinion that 
this only takes place with a small portion of the brood, which, 
perhaps, have penetrated but a very short distance below the 
surface of the soil. These making their appearance in mid- 
summer, and finding no young fruit, deposit their eggs in the 
young branches of trees, ete. But it is undeniable that the sea- 
son of the plum-weevil is early spring, and that most of the larvee 
which produce the annual swarm, remain in the soil during the 
whole period intervening since the fall of the previous year’s 
fruit. 

There are several modes of destroying this troublesome insect. 
Before detailing them, we will again allude to the fact, that we 
have never known an instance of its being troublesome in a 
heavy soil. Almost always the complaint comes from portions 
of country where the soil is light and sandy. The explanation 
of this would seem to be that the coinpn nature of a clayey 
soil is not favourable to the passage or life of this insect, while 
the warm and easily permeable surface of sandy land nurses 
every insect through its tender larva state. Plum trees growing 
in hard trodden court-yards, usually bear plentiful crops. Fol- 
lowing these hints some persons have deterred the plum-weevil 
by paving beneath the trees; and we have lately seen a most 
successful experiment which consisted in spreading beneath the 
trve as far as the branches extended a mortar made of stiff clay 
about the thickness of two or three inches—which completely 
prevented the descent of the insect into the earth. This is 
quickly and easily applied, and may therefore be renewed every 
season until it is no longer found necessary. 

The other modes of destroying the plum-weevil are the fol- 
lowing :— 

1. Shaking the tree and killing the beetles. Watch the young 
fruit, and you will perceive when the insect makes its appear- 
ance, by its punctures upon them. Spread some sheets under 
the tree, and strike the trunk pretty sharply several times with 
a wooden mallet, Tke insects will quickly fall, and should be 
killed immediately. This should be repeated daily for a week, 


856 THE PLUM. 


or so long as the insects continue to make their appearance. 
Repeated trials have proved, beyond question, that this rather 
tedious mode, is a very effectual one if persisted in.* Coops of 
chickens placed about under the trees at this season will assist 
in destroying the insects. — 

2. Gathering the fruit and destroying the larve. As the in- 
sect, in its larva or grub form, is yet within the plums when 
they fall prematurely from the tree, it is a very obvious mode of 
exterminating the next year’s brood to gather these fallen fruits, 
duily, and feed them to swine, boil, or otherwise destroy them. 
In our own garden, where several years ago we suffered by the 
plum-weevil, we have found that this practice, pursued or a 
couple of seasons, has been pretty effectual. Others have re- 
ported less favourably of it; but this, we think, arose from their 
trying it too short a time, in asoil and neighbourhood where the 
insect is very abundant, and where it consequently had sought 
extensively other kinds of fruit besides the plum. 

A more simple and easy way of covering the difficulty, where 
there is a plum orchard or enclosure, is that of turning in swine 
and fowls during the whole season, when the stung plums are 
dropping to the ground. ‘The fruit, and the insects contained in 
it, will thus be devoured together. This is an excellent expe- 
dient for the farmer, who bestows his time grudgingly on the 
cares of the garden. 

3. Application of lime and sulphur. Thos. W. Ludlow, Jr., 
of Yonkers, N. Y., has been very successful with this remedy, 
and we give his receipt, “ which is by syringing the trees after 
the fall of the blossoms, with a mixture of whitewash and flour 
of sulphur in the proportion of 18 double handfuls of sulphur to 
a barrel of tolerably thick whitewash, made of unslacked lime. 
The sediment of this mixture will answer for a second and third 
barrel, merely filled with water and well stirred : apply the mix- 
ture three times a week for four weeks.” 

Mr. Ludlow informs us that on the trees where the applica- 
tion has been made no knots or black worts have made their 
appearance, 

The knots or black gum. In some parts of the country this is 


* Merely shaking the tree is not sufficient. The following memorandum, 
as additional proof, we quote from the Genesee Farmer. ‘Under a tree 
in a remote part of the fruit garden, having spread the sheets, I made the 
following experiment. On shaking the tree well I caught five curculios ; 
on jarring it with the hand I caught twelve more; and on striking the 
tree with a stone, eight more dropped on the sheets. I was now con- 
vinced that I had been in error; and calling in assistance, and using a 
hammer to jar the tree violently, we caught in less than an hour, more 
than two hundred and sixty of these insects.” We will add to this, that 
to prevent injury to the tree a large wooden mallet should be substituted 
for a hammer, and it is better if a thick layer of cloth is bound over its 
head. 


» Sa 


* 


a most troublesome disease, and it has, in neighbourhoods where 
it has been suffered to take its course, even destroyed the whole 
race of plum trees. 
e The knots is a disease attacking the bark and wood. The 
former at first becomes swollen, afterwards bursts, and, finally, 
assumes the appearance of large, irregular, black lumps, with a 
hard, cracked, uneven surface, quite dry within. The passage 
of the sap upwards, becomes stopped by the compression of the 
branch by the tumour, and, finally, the poison seems to dissemi- 
nate itself by the downward flow of the sap through the whole 
trunk, breaking out in various parts of it. 
The sorts of plum most attacked by this disease, are those 
* _with purple fruit, and we have never known the green or yellow 
fruited varieties infected, until the other sorts had first become 
filled with the knots. The common horse plum, and damson, 
appear to be the first to fall a prey to it, and it is more difficult 
to eradicate it from them, than from most other sorts. The 
common Morella cherry is, also, very often injured by the same 
disease in Pennsylvania. 

There is yet some doubt respecting the precise cause of these 
knotty excrescences, though there is every reason to think it is 
the work of an insect. Professor Peck and Dr. Harris believe 
that they are caused by the same curculio or plum-weevil that 
stings the fruit; the second brood of which, finding no fruit 
ready, choose the branches of this tree and the cherry. This 
observation would seem to be confirmed by the fact that the 
grubs or larvee of the plum-weevil are frequently found in these 
warts, and that the beetles have been seen stinging the 
branches. 

On the other hand, the following facts are worthy of atten- 
tion. First, in some parts of the country, where the curculio 
has been troublesome for many years, the knots have never been 
known. Secondly, in many cases, the knots have been abun- 
dant on plum trees, when the fruit was entirely fair and unin- 
jured by the curculio, even upon the same branches. 

These facts seem so irreconcilable with the opinion that the 
curculio produces both these effects, that we rather incline at 
present to the belief, that though the curculio deposits its eggs 
in the tumours on the branches whiie they are yet soft and tender, 
yet it is not to the curculio, but to some other insect or cause, 
that we owe this unsightly disease. 

Practically, however, this is of little account. The experi- 
ence of many persons, besides ourselves, has proved, most satis- 
factorily, that it is easy to extirpate this malady, if it is taken 
in season, and unremittingly pursued. As early as possible in 
the spring, the whole of the infected trees should be examined, 
and every branch and twig that shows a tumour, should be cut 
off, and immediately burned. Whatever may be the insect, we 


THE PLUM. 357 


358 THE PLUM. 


thus destroy it, and, as experience has taugnt us that the maka 
dy spreads rapidly, we will thus effectually prevent its increase 
If the trees are considerably attacked by it, it will probably be 
necessary to go over them again, about the middle of May, but, 
usually, once a year will be sufficient. If any of the trees are 
very much covered with these knots, it is better to head back 
the shoots severely, or dig them up and burn them outright, and 
it will be necessary to prevail upon your neighbours, if they are 
near ones, to enter into the plan, or your own labours will be of 
little value. Pursue this simple and straightforward practice 
for two or three seasons, (covering any large wounds made, 
with the solution of gum shellac,) and the knots will be found to 
disappear, the curculio to the contrary notwithstanding. 
__Varteries. There are now a pretty large number of fine 
plums, and some most important additions have been made by 
e seedlings raised in this country. The Green Gage still 
stands at the head of the list for high flavour, though “several 
otber sorts are nearly or quite equal to it. The Washington, 
the Jetferson, and the Madison, are among the largest and most 
beautiful ; and Coe’s Golden Drop, and Reine Claude de Bevay, 
are very desirable for their late maturity. 
in describing plums, the surface of the young wood, when just 
ripened, is an important character ; as it is smooth, in some varie- 


ties, and downy, or covered with soft hairs, in others. In. some ae 


varieties, the flesh parts from the stone, while in others it ad- 
heres. And, finally, the depressed line or channel which runs 
down one side of the exterior surface of the plum, is called the 
suture, and the prominence or absence of this feature enables us 
to distinguish many kinds at first sight. 


CLASS <I. 
Contains those of best quality and most generally approved. 


Bineuam. Man. Ken. Thomp. 


A native fruit, originally from Pennsylvania, and named after 
the Bingham family. 

Fruit large, handsome, productive, and excellent. Branches 
downy. Fruit an inch and three fourths long, oval, rather widest 
towards the stalk. Skin deep yellow, somewhat spotted with 
rich red on the sunny side. Stalk slightly inserted. Flesh 
yellow, adhering to the stone, juicy, and of rich and delicious 
favour. Last of August and first of September. 


a 


THE PLUM. 359 


> 
Buive Imeeratrice. Thomp. P. Mag. 
Impératr.ce. Lind. Mill. Violette. 
Véritable Impératrice. Impératrice Violette. O. Duh. 
, The true Blue Imperatrice is an 
admirable plum, one of the finest of 
the late plums, hanging for a long 
time on the tree, and may be kept 
in the fruit room a considerable 
period after being gathered. It is 
rich, sugary * excellent. The 
branches are long, smooth, and 
slender, and the smaller twigs start 
out at nearly right angles with the 
main branches. . 
Fruit of medium size, obovate, ® — 

tapering most towards the stalk. 
Stalk nearly an inch long, set in 
a slight hollow. Skin deep purpled, 
covered with a thick blue bloom. 
Flesh greenish-yellow, pretty firm, 
rather dry, but quite rich and 
sugary, adhering closely to the 
ce stone. Ripens in October, and will 
og, in sheltered situations, till the middle of November. 


Blue Imperatrice. 


Bieecker’s Gace. Man. 
German Gage. 

A fruit of the first quality, and 
the most popular plum in the 
northern and western portion of 
this state, being not only excel- 
lent, but remarkably hardy, and 
a good and regular bearer. It 
was raised by the lateMrs Bleecker, 
of Albany, about 30 years ago, 
from a prune pit given her by the 
Rev. Mr. Dull, of Kingston, N.Y., 
which he received from Germany. 
The original tree still stands in 
her garden. 

It ripens the last of August, 
from a week to two weeks later 
than our Yellow Gage. Branches 
downy. Fruit of medium size, 
roundish-oval, very regular. Su- 
ture scarcely perceptible. Stalk 
quite long, an inch or more, 
Bleecker’s Gage. straight and pretty stout, downy 


860 THE PLUM. 


slightly inserted. Skin yellow, with numerous imbedded white 
specks, and a thin white bloom. Flesh yellow, rich, sweet, and 
luscious in flavour. Separates almost entirely from stone, which 
is pointed at both ends. Leaves dark green. Easily distinguished 
rom Yellow Gage by its longer and stouter stalk. 


Cor’s Gotpen Dror. Thomp. Lind. P. Mag. 


Bury Seedling. Fair’s Golden Drop. 
Coe’s erial. Golden Gage. 
New Golden Drop. Waterloo, of some. 


Raised by Mr. Coe, an 
English gardener, near Lon- 
don. Tree moderately vi- 


‘gorous, productive ; requires 


a warm late season to ripen 
it north of 41° latitude. 
Branches smooth. Fruit 
of the largest size, oval, with 
a well-marked suture, on 
one side of which it is a 
little more swollen than the 
other, the outline narrowing 
towards the stalk. Skin 
light-yellow, with a number 
of rich, dark red spots on 
the sunny side. Stalk near- 
ly an inch long, rather stiff, 
set on the end of the fruits. 
Flesh yellow, rather firm, 
adhering closely to the 
stone, which is quite point- 
ed. Flavour rich, sweet, and 
delicious. Last of September. 


Coe's Golden Drop. 


Dre Deticr. 


A new foreign variety of excellence. Tree moderately vigot 
ous and productive. 

Branches smooth. Fruit medium, roundish-oval, with a slight 
neck, alittle swollen on one side, suture small. Skin green, mar- 
bled and shaded with violet, and covered with a thin bloom. 
Stalk three-fourths of an inch long, rather stout, very slightly 
inserted. Flesh, orange-yellow, juicy, melting, with a rich, 
sugary, luscious flavour, adheres slightly to the stone. Ripens 
the last of September, and continues a long time in use. 


Fi 


THE PLUM 361 


Denniston’s SUPERB. 


An excellent seedling, from Mr. Denniston’s famous plum 
orchard, near Albany, N. Y., of the Green Gage fan ily, a 
third larger than the latter variety, and nearly as rich in 
flavour. 

Branches downy. Fruit round, a little flattened, and having a 
distinct suture, often extending quite round the fruit. Skin pale 
yellowish-green, marked with a few large Prple blotches and 
dots, and overspread with a thin bloom. Stalk rough, three- 
fourths of an inch long, set in a cavity of moderate size. Flesh 
very thick, (the stone being small,) moderately juicy, with a 
rich vinous flavour. Stone parts readily, and is roundish and 
thick. Middle and last of August. 


Diapr&e Rovez. Thomp. Poit. O. Dub 


Roche Carbon. F 
Mimms. re iw 
Imperial Diadem. ane 


The Diaprée Rouge, or Red Diaper, is a very large and hand- 
some French plum. Mr. Thompson considers it synonymous 
with a fine English variety, better known here as the Mrs, or 
Imperial Diadem. As the 
Mimms plum has been fully 
sested by us, and proves to 
be a first rate fruit in all re- 
spectsin this climate, wegive 
the following description 
and outline drawn from the 
fruit, as produced by us. 

A rather slow grower, 
branches almost smooth. 
Fruit large, obovate. Skin 
of a reddish-purple, with a 
few golden specks, and a 
light blue bloom easily rub- 
bed off. Stalk three-fourths 
of an inch long, slender, 
hairy, slightly inserted. 
Flesh pale-green, juicy, 
very melting, rich, and dez 
licious ;_ separating from 
the stone, which is quite 
small. Last of August. 


oe aT 


362 _ 


Green Gace. Lang. Lind. Thomp. 


Bruyn Gage. : Reine Claude. 
Bradford Gage. Grosse Reine Claude. 
Wilmot’s Green Gage. Grosse Reine. ras 
New Green Gage. | a°some Damas Vert. ye ae 
Late Green Gage. } English Sucrin Vert. dpe 
Isleworth Green Gage. gardens. Vert Bonne. g 
Burgnon Gage. Abricot Vert. 
Dauphine. 


The Green Gage is universally admitted to hold the first rank 
in flavour among a plums, and is everywhere highly esteemed. 
In France, this variety is generally known as the Reine Claude, 
having, it is said, been introduced 
into that country by Queen Claude, 
wife of Francis I. During the last 
century, an English family by the 
name of Gage, obtained a number 
of fruit trees among the monks of 
Chartreuse, near Paris. Among them 
was a tree of this plum, which, hay- 
ing lost its name, was called by the 
gardener the Green Gage. It is pro- 
nounced, by Lindley, the best plum 
in England, and we must admit that 
we have no superior to it here. Green Gage. 

The Green Gage is a very short jointed, slow-growing tree, of 

preading and rather dwarfish habit. It is an abundant and 
pretty regular bearer, though the fruit is a little liable to crack 
upon the tree in wet seasons. 

Branches smooth. Buds with large shoulders. Fruit round, 
rather small, seldom of medium size. Suture faintly marked, 
but extending from the stalk to the apex. Skin green, or yel- 
lowish-green at full maturity, when it is often a little dotted ox 
marbled with red. Stalk half to three-fourths of an inch long, 
slender, very slightly inserted. Flesh pale green, exceedingly 
melting and juicy, and usually separates freely from the stone. 
Flavour, at once, sprightly and very luscious. Ripe about the 
middle of August. 

There are several seedling varieties of this plum in various 
parts of this country—but none superior or scarcely equal to 
the old. That known as the Bruyn Gage, which has been dis- 
seminated from the garden of A. Bruyn, Esq., of Kingston, N. 
Y., is only the true Reine Claude, brought by Chancellor Li- 
vingston from France. 


Howarp’s Favourite. 


Raised by E. Dorr, Albany, N. Y. Tree a vigorous grower, 
continues to ripen for alone time an.J the fnit adheres with 


THE P 363 


remarkable tenacit~ to the tree; very productive. Fruit large, 
necked. Stalk long, inserted in a ring. Colour rich yellow, 
dotted and shaded with carmine; bloom lilac. Skin thick; 
flesh rather coarse, but very sugary, rich, and delicious—some- 
nit) adherent to the stone. Ripe in September.—(E. Dorr in 
ult. 


Hupson Gace. 


Raised by L. U. Lawrence, of Hudson, N. Y. Tree thrifty, 
productive. 

Branches downy. Fruit of medium size, gyal, a little enlarg- 
ed on one side of the obscure suture. Skin yellow, clouded 
with green streaks under the skin, and covered with a thin 
white bloom. Stalk short, little more than half an inch long, 
inserted in a moderate hollow. Flesh greenish, very juicy and 
melting, with a rich, sprightly, excellent flavour. It separates 
from the stone, (adhering very slightly,) which is quite small. 
First week in August, two weeks before the Washington. 


IMPERIAL GAGE. Pom. Man. Ken. 


Flushing Gage. TZhomp. Floy. Prince’s Imperial Gage. 
White Gage, of Boston. Superiour Green Gage. 

The Imperial Gage has long 
enjoyed the reputation of one 
of the most excellent and pro- 
ductive of plums. It was rais- 
ed at Prince’s Nursery, Flush- 
ing, N. Y., from the seed of 
the Green Gage, and the fact 
of the fruit of a single tree 
near Boston having produced 
fruit to the value of nearly fif- 
ty dollars, annually, has often 
been repeated as a proof of the 
profit of its cultivation for mar- 
ket. It should be remarked, 
however, as an exception to 
the general rule, that it is pe- 
culiarly fitted for dry, light 
soils, where many sorts drop 
their fruit, and that in rich 
heavy soils, like those of Albany, the fruit is often insipid. 

The tree grows freely and rises rapidly, and has long dark 
shoots and leaves, slightly downy. Fruit rather above medium 
size, oval, with a distinct suture. Stalk nearly an inch long, 
slightly hairy, and pretty stout, inscrted in an even hellow 
Skin pale green, until fully ripe, when it is tinged with yellow 


Imperial Gage. 


864 TUE PLUM. 


showing a peculear marbling of dull green stripes, and covered 
with copious white bloom. Flesh greenish, very juicy, melting, 
and rich, with a very sprightly, agreeable flavour. In some si- 
tuations it adheres to the stone, but it generally separates pret- 
ty freely. The latter is oval, and pointed at both ends. It is 
a great and regular bearer, and the fruit is therefore improved 
Ly thinning, w shen half grown. Ripens about the first of Sep- 
tember, or a week later than the Washington. 


IMPERIAL Orroman. Thomp. 


A very neat, cary plum, of good flavour, and a prolific bear- 
er. It has the reputation of having been brought from Turkey, 
but it is uncertain whether this is correct. 

Branches slightly downy. Fruit scarcely below medium size, 
roundish, between Green Gage and the American Yellow Gage in 
appearance, and having a suture on one side, from the stalk half 
waydown. Stalk downy, slender, curved, thr eetourthsof an inch 
long, inserted in a very ‘slight cavity. Skin duil yellow, clouded 
Ww ith darker streaks, and covered with a thin bloom. It adheres 
considerably to the stone, which is pointed at both ends. The flesh 
is juicy, sweet, melting, and of very good flavour. It ripens the 
last of July, or four or five days before the American Yellow Gage, 


JEFFERSON. 


If we were asked which 
we think the most desir- 
able and beautiful of all 
dessert plums, we should 
undoubtedly give the name 
of this new variety. When 
fully ripe, it is nearly, shall 
we not say guite-—equal in 
flavour to the Green Gage, 
that unsurpassable  stan- 
Jard of flavour. But when 
we contrast the small and 
eather insignificant appear- 
ance of the Green Gage, 
with the unusual size and 
beauty of the Jefferson, we 
must admit that it takes 
the very first rank. As 
large as the Washington, 
it is more richly and deeply 
coloured, being dark yel- [eat 
low, uniformly and hand- Jefferson. 
somely taarked with a fine ruddy cheek. It is about ten days 
or a fortnight later than the Washington, ripening the last of 


THE PLUM. 365 


August, when it has the rare quality of hanging lcng on the tree, 
gradually improvingin flavour. Itdoesnot, like many sorts, appear 
hable to the attacks of wasps, which destroy so many of the light 
coloured plums as soon as they arrive at maturity. 

We received the Jefferson Plum a few years ago, from the late 
Judge Buel, by whom it was raised and named. It is a good 
and regular bearer, and the crop is very handsome on the tree. 

Branches slightly downy, leaves oval, flat. Fruit large, oval, 
slightly narrowed on one side, towards the stalk. Skin golden 
yellow, with a beautiful purplish-red cheek, and covered with a 
thin white bloom. Stalk an inch long, pretty stout, very slightly 
inserted. Suture indistinct. Flesh deep orange, (like that of 
an Apricot,) parts freely, and almost entirely from the stone, 
which is long and pointed; very rich, juicy, luscious, antl high 
flavoured. Hangs a fortnight on the tree. 


LAWRENCE’s FAVOURITE. 


Lawrence’s Gage. 

Lawrence’s Favourite is a fruit 
of high merit, raised by Mr. L. 
U. Lawrence, of Hudson, N. Y., 
from a seed of the Green Gage. 

The general appearance of 
the fruit is like that of its parent, 
except that it is two or three 
times as large. It hangs well 
on the tree, and its remarkable 
size, flavour and productiveness, 
will soon give ita place in every 
garden, and we think it desery- 
ing our highest commendation. 

Lawrence’s Favourite forms 
an upright tree of thrifty growth, 
with dark green leaves, (which 
are rather below the medium size,) and upright growing short- 
jointed shoots. Young branches downy. 

Fruit large, heavy, roundish, a little flattened at either end. 
Skin dull yellowish-green, clouded with streaks of a darker 
shade beneath, and covered with a light bluish-green bloom. 
The upper part of the frait, when fully ripe, is covered with a 
peculiar brownish net work, and a few reddish dots. Stalk 
short, only half an inch long, slender, inserted in a narrow 
cavity. Flesh greenish, resembling that of the Green Gage, 
remarkably juicy, and melting, perhaps scarcely-so rich as the 


Lawrence's Favourite. 


latter, but with avery rich, sprightly, vinous flavour, and one of 


the most delicious of plums. Stone five-eighths of an inch long, 
flattened ; the flesh sometimes adheres a little, when not fully 
ripe, but then separates freely. Ripens at the middle of August. 


366 THE PLUM. 


Mapison. 


Raised by Isaac Deniston, Al- 
bany, N.Y. Tree very vigorous 
and productive, branches smooth. 
Fruit medium size, nearly globu- 
lar; suture shallow, extending near- 
ly around the fruit. Skin golden 
yellow, with few splashes of green, 
dotted and shaded with crimson 
on the sunny side, and lightly 
covered with a delicate bloom. 
Stall#stout and short, insertedina 
very small cavity. Flesh golden 
yellow, rather coarse, moderately 
juicy, with a rich sugary flavour, 
adheres slightly to the stone. Ri- 
pens the last of September. Madison Plum. 


McLaveuurn. Hort. 


Raised by James Mc- 
Laughlin, Bangor, Me. 
Tree hardy, vigorous, 
and productive, a valu- 
able variety, nearly or 
quite equal to Green 
Gage. Branches smooth. 
Fruit large, nearly round, 
oblate, flattened at both 
ends, suture slight. Stalk 
three-fourths of an inch 
long, inserted in a small 
cavity by a ring. Skin 
thin and tender, yellow, 
dotted and marbled with 
red on the sunny side, 
and covered with a thin 
bloom. Flesh dull yel- McLaughlin's Plum. 
low, rather firm, juicy, very sweet and luscious. It adheres te 
the stone. Ripens last of August. 


Or.Eans, Suiru’s. Pom. Man. 
Violet Perdrigon. t incorrectly, of some 
Red Magnum Bonum. § American gardens. 

Smith’s Orleans, the largest and finest of this class of plums, 
is a native variety raised from the old Orleans about twenty 
years ago by Mr. Smith, of Gowanus, Long Island. It is one of 
the most vigorous of all plum trees, making straight, glossy, red 


THE PLUM. 367 


dish-purple shoots, with dark 
green, crimped leaves. Very 
productive. 
Bearing branches smooth, 
or nearly so. Fruit large, 
often of the largest size, oval, 
rather widest towards the 
stalk, a little irregular, with 
a strongly marked suture on 
one side. Stalk quite small 
and slender, little more than 
half an inch long, inserted in 
a deep narrow cavity. Skin 
reddish-purple, covered with « 
a deep blue bloom. Flesh 
deep yellow, a little firm, 
very juicy, with a brisk, rich Smith's Orleans. 
vinens flavour, (not sweet 
and cloying,) and adheres te the stone. Ripens from the 20th 
to the last of August, and hangs for some time on the tree, 
becoming very dark in colour. 


PARSONAGE. 


Origin, Rhinebeck, Dutchess Co., N.Y. Tree very vigorous, 
upright, productive. A new excellent variety, worthy of culti- 
vation. 

Branches smooth. Fruit medium to large, oval. Skin pale 
yellow, lightly splashed with green. Stalk of medium length, 
inserted in a small depression. Flesh yellow, juicy, with a rich 
sugary flavour. It separates freely from the stone. Ripens first 
of September. 


Pracu Pium. Noisette, Poiteau. 
Prune Peche. 


Tree upright, vigorous, only a moderate bearer. Tree rather 
tender at the North. 

Branches smooth. Fruit very large, shaped more like a 
peach than a plum, roundish, much flattened at both ends, 
suture shallow but strongly marked, apex much depressed. 
Skin light brownish red, sprinkled with obscure dark specks, 
und covered with a pale bloom. Stalk short, rather stout, set 
in a shallow narrow cavity. Flesh pale yellow, a little coarse 
grained, but juicy, and of pleasant sprightly flavour when fully 
ripe. Separates freely from the stone. Ripens from the twen 
ticth to the last of July. 


368 THE PLUM. 


¢ ° 
Prune v’Acen. Nois. 


y 
as @Ast, ; eee. sf tite 
Robe de Sergent. Prune de Brignole, (of some.) 


A foreign variety of excellent quality. Tree of moderate 
growth ; branches smooth, very productive. Fruit medium 
size, oval, slightly necked, suture small. Skin violet purple, 
covered with a thick bloom and numerous small dots. Stalk 
nearly an inch long, a little curved, set in a small depression 
Flesh greenish yellow, juicy, sugary, rich, and delicious, 
slightly adherent to the stone. Ripens middle and last of 
September. 


- 
. 


Purrite Gags. Lind. Pom. Ma 


Rhine Claude Violette. Thomp. Nois. 
Die Violette Kéning Claudie. Sickler. 
Violet Queen Claude. 


The Purple Gage holds the 
first place for high flavour 
among purple plums abroad. 
Although it is well known in 
France under the title of the 
Reine Claude Violette, as in Eng- 
land under that of the Purple 
Gage, yet its native country is 
not precisely determined. 

Branches smooth, much like 
those of the Green Gage. Fruit 
medium sized, shaped like the 
Green Gage, roundish, a little 
flattened. Suture shallow, but 
distinct. Stalk an inch long, Purple Gage. 
rather thick, set in a narrow cavity. Skin a little thick, violets 
dotted with pale yellow, and covered with light blue bloom. 
Flesh greenish-yellow, rather firm, rich, sugary, and very high 
flavoured. Separates from the stone, which is oval and com- 
pressed. Ripens rather late, and will hang on the tree—shri- 
velling a little, but not cracking—all the month of Septem 
ber. 


[6 fo) 


Purpie Favourite, 


This delicious fruit received its name from us some years 
ago. The tree from which the stock now in this country was 
derived, stood for many years (until it died of old age,) in the 
centre of the principal garden here, and was planted hy the 


THE PLUM. 365 * 


father of the author. Its origin 
we were never able to learn, 
and we have not been able 
during all our pomological re- 
searches and comparisons, to 
identify it with any other sort. 
The Purple Favourite, when 
in perfection, is not surpassed 
by any other plum in luscious 
flavour. It is more juicy and 
melting than the Purple Gage, 
and has some affinity to the 
Diaprée Rouge, or Mimms. It 
should have a plac every 
garden, as it bears well, and is 
very hardy. In the nursery it 
has the dwarfish habit of the 
Green Gage, but more slender 
shoots. 
Branches nearly smooth, short 
jointed. Fruit medium size, 
often large, roundish-obovate. Suture none. Skin light brown 
in the shade, brownish-purple in the sun, dotted with numerous 
golden specks, and dusted with thin, light blue bloom. Stalk 
three-fourths to one inch long, set in a very slight depression. 
Flesh pale greenish, very juicy, tender, melting, with a luscious 
sweetness. Parts freely from the stone, which is very small 
and roundish. Begins to ripen about the 20th of August, and 
will hang for a fortnight on the tree. 
This is known, incorrectly, as the Purple Gage, in some parts 
of the country. 


Purple Favourite. 


Rep Gace. Pom. Man. 


An American plum, of delicious 
flavour, very hardy, and a prodigious 
bearer. It is a seedling raised from 
the Green Gage, by the elder Wm. 
Prince, of the Flushing Nurseries, in 
1790. It grows very vigorously, and 
is distinguished, when young, by its 
deep green, crimped foliage. 

Branches dark reddish, smooth. 
Fruit about as large as the Green 
Gage, but more oval, regularly formed, 
Skin brownish or brick red, with little 
bloom. Stalk rather slender, set in a 
narrow cavity. Flesh greenish-amber, 

Ret Gage. very inom melting, sugary, and lus 
16 


870 THE PLUM. 


cious, It parts freely from the stone, which is small. Middle 
of August. 


Retwe CiLaupE bE Bavay. Rev. Hort. 


Raised by Major 
Esperin. A very vi- 
gorous grower, very 
productive, and a va- 
luable addition to 
the late varieties. 
Branches smooth. 
Fruit large, round- 
ish, slightly depress- 
ed. greenish- 
yellow, with stripes 
or splashes of green, 
covered with a thin 
bloom. Suture me- 
dium, apex dimpled. 
Stalk short and 
stout, set in a small 
cavity. Flesh yel- Reine Claude De Baway. 
low, juicy, melting, with a sugary, rich, excellent flavour. Se- 
parates from the stone. Ripens last of September, and first of 
October. 


Royate. O. Duh. Thomp. Nois. 
La Royale. Lind. Hooker. 


The Royale, a French variety, 
is undoubtedly one of the rich- 
est plums. It is peculiarly crisp, 
with a very high flavour, and is 
remarkable for the exceedingly 
thick coat of bloom which co- 
vers the skin. The tree is a 
slow grower, forms a bushy, 
spreading head, and its very 
downy shoots have a gray or 
whitish appearance. It bears 
regularly, but moderately, and, 
though not fit for the orchard, 
it is a first rate garden fruit. 

Fruit of medium size, often 
quite large; round, lessening a 
little towards the stalk. Su- Royale. 
ture distinct at the apex on one side only. Skin reddish-purple, 
dotted with light brown specks, and covered with a thick pale 


ee 


THE PLUM. 371 


bloom, which adheres closely. Stalk three-fourths of an inch 
long, downy, set in a narrow cavity. Flesh dull yellow, rather 
firm but melting, very juicy, with an exceedingly rich, vinous 
flavour ; it separates from the stone, which is small, 1oundish, 
pointed at both ends. Ripe the last of August, and will hang, 
dropping gradually, till the middle of September. 


ScHuyLer GAGE. 


Originated with Gen. Schuyler, Albany, N. Y., from a seed 
of the Green Gage. Tree upright, very vigorous and productive. 

Branches grey, smooth. Fruit medium, oval, suture mode- 
rate. Skin yellow, with small green splashes, dotted, and washed 
with carmine on the sunny side, and covered with a thin bloom. 
Stalk long, curved, inserted in a small cavity. Flesh yellow, 
juicy, sweet, rich, and excellent. Separates from the stone. 
Ripens last of September, and continues a long time in use. 


Wasuineton. P. Man. Thomp. Lind. 


Bolmer. Bolmer’s Washington. 
New Washington. Franklin. 


The Washington undoubt- 
edly stands higher in general 
estimation in this country, 
than any other plum. Al- 
though not equal to the 
Green Gage and two or three 
others, in high flavour, yet 
its great size, its beauty, 
and the vigour and hardi- 
ness of the tree, are quali- 
ties which have brought this 
noble fruit into notice every 
where. The parent tree 
grew originally on Delan- 
cey’s farm, on the east side 
of the Bowery, New York, 
but being grafted with ano- 
ther sort, escaped notice, 

Washington. until a sucker from it, plant- 
ed by Mr. Bolmer,* a merchant in Chatham-street, came into 
bearing about the year 1818, and attracted universal attention 
by the remarkable beauty and size of the fruit. In 1821, this 
sort was first sent to the Horticultural Society of London by 
the late Dr. Hosack, and it now ranks as first in nearly all the 


European collections, 


* Which he purchased of a market woman. . 


872 THE PLUM. 


The Washington has remarkably large, broad, crumpléd and 
glossy foliage, is a strong grower, and forms a handsome round head, 

Wood light brown, downy. Fruit of the largest size, round- 
ish-oval, with an obscure suture, except near the stalk. Skin 
dull yellow, with faint marblings of green, but when well ripen- 
ed, deep yellow, with a pale crimson blush or dots. Stalk 
scarcely three-fourths of an inch long, a little downy, set in a 
shallow, wide hollow. Flesh yellow, firm, very sweet and lus- 
cious, separating freely from the stone. Stone pointed at each 
end. Ripens from about the middle to the last of August. 


YELLow Gace, Prince’s. P. Man. 


American Yellow Gage, (of some.) 
White Gage, (af some.) 

The Yellow Gage was raised, so long ago as the year 1783, 
by the elder Mr. Prince, of Flushing, L. I. It is very common 
on the Hudson river, but we do not find any description of it in 
Manning or Kenrick. We have noticed that it is sometimes 
confounded, at Boston, with the Imperial Gage, which is really 
quite distinct. Its great hardiness and productiveness, joined to 
its rich sugary flavour, make it a favourite sort. 

Branches smooth, short-jointed, with glossy leaves, and form- 

ing a large spreading head. Fruit a little above medium size, 
oval, rather broadest towards the 
stalk. Suture a mere line. Skin - 
golden yellow, a little clouded, 
and covered with a copious white 
bloom. Stalk an inch long, in- 
serted in a small round cavity. 
Flesh deep yellow, rich, sugary 
and melting, though sometimes 
rather dry; parts freely from the 
stone. Ripens rather early, about 
the first week in August. 

The growth of this plum is not 
only very different from the Im- 
perial Gage, but the fruit of the 
latter is readily distinguished by 
its abundant juiciness, its green- 
ish colour, and the superiour 
sprightliness of its flavour. Prince's Yellow Gage. 


CLASS II. 


Contains those of very good quality,—some new and untested, 
and may prove best, and others on further trial only good, 


THE PLUM. 387A 


ABRICOTE SAGERET. 


A seedling of Sageret. Tree very vigorous. Branches :mooth, 
Fruit rather below medium size, globular, suture medium, ex- 
tending nearly all around. Skin green, dotted, and slightly 
flaked with yellow. Stem three-fourths of an inch long, set in a 
very slight cavity, apex slightly dimpled. Flesh green, juicy, 
very sugary, with a rich, delicious flavour. Separates from the 
stone. Nipens the first half of September. 


ANGELINA BurpDETT. 


English, round, medium size, nearly black, spotted thickly 
with brown spots, very rich, juicy, and excellent. Skin thick 
Free-stone, middle of September. (Riv. Cat.) 


AppLE P.ivum. 


From the garden of D. U. Pratt, Chelsea, Mass. Fruit me- 
dium, roundish, flattened, a little swollen on one side, suture 
medium. Skin reddish-purple, with a blue bloom and light 
dots. Stalk short and stout, inserted in a broad, deep cavity. 
Flesh greenish-yellow, a little coarse, sweet, sprightly, with con- 
siderable austerity at the skin. Adheres partially to the stone. 
Ripens first of September. 


Autumn GAGE. 
Roe’s Autumn Gage, 


Raised by Wm. Roe, Esq., of Newburgh, of good quality, a 
very abundant bearer. 

Branches smooth. Fruit medium size, oval, rather broadest 
towards the stalk. Stalk three-fourths of an inch long, inserted 
without any depression. Skin pale yellow, covered with thin 
whitish bloom. Flesh greenish-yellow, separating from the 
stone; juicy, sweet, and of delicale, pleasant flavour. Stone 
long, compressed, pointed at both ends. 


Beiaian Purpte. 


Tree vigorous, branches smooth, buds prominent. Fruit me- 
dium, roundish, suture slight, one side a little swollen. Skin 
purple, with a bloom. Stalk rather long and slender, inserted 
in a cavity. Flesh greenish, a little coarse, very juicy, sweet, 
luscious. Adheres slightly to the stone. Ripens first of Sep- 
tember. 


BeE.LE pe SEPTEMBRE. 
Tree large, vigorous, and very productive. Fruit very large, 


oval, reddish brown, an excellent kitchen ‘ruit. Ripe middle 
of October. (Riv. Cat.) 


874 THE PLUM, 


Buiacx DAMASK. 


Medium, roundish, a little oval, suture moderate. Stalk very 
short, inserted in a narrow cavity. Flesh greenish, inclining to 
yellow, juicy, with a sweet, rich flavour; a half cling. Ripe 
from the middle to last of August. (Manning in Hov. Mag.) 


Brapsuaw. Hov. Mag. 
Black Imperial, Ken. 


Tree remarkably vigorous, erect, regular in growth, and very 
productive. Fruit large, oval, obovate, with a slight suture on 
one side. Colour dark violet red, with an azure bloom. Stalk 
of medium length. Flesh yellowish-green, a little coarse, but 
juicy and sweet. Adheres to the stone. Ripens the middle of 
August. (Barry in Hort.) 


Bricerra. 


Tree moderately vigorous, productive. Fruit medium, round- 
ish-oval. Skin yellow, with spots of red. Stalk of medium 
length, set in a small cavity. Flesh yellow, rather firm, very 
juicy, sugary, and excellent. Adheres to the stone. Ripens 
middle of September. 


- Bue t’s Favourire. 


An excellent plum, raised by Isaac Denniston, of Albany, 
N.Y. 

Branches smooth, reddish. Fruit pretty large, ovate, broad- 
est towards the stalk. Suture quite distinct for half the circum- 
ference. Stalk nearly three-quarters of an inch long, rather 
stout, slightly inserted. Skin pale green, thickly sprinkled with 
lighter dots, and speckled with a little red next the stalk. 
Flesh greenish-yellow, rather firm, juicy, and quite rich and 
high flavoured, adheres to the stone, which is long and pointed. 
Last of August. 


Bureunpy Prune. 
Prune de Bourgoyne. 


Fruit medium, egg-shaped, with a neck, suture indistinct. 
4kin reddish-black, with a blue bloom, covered with numerous 
small dots. Stalk long, set in a very small cavity. Flesh fine, 
juicy, sugary, very pleasant. Separates from the stone middle 
of September. 


BurrReEtreEs. 


Raised by Mr. Gregoire. Tree of medium vigour, very fer- 
tile. Fruit large, long, oval. Skin dull yellow. Flesh very 


THE PLUM. 875 


delicate, melting, abounding in juice, Very sweet, with a delight 
ful aroma. Ripe the end of September. (Al. Pom.) 


Cuarin’s Earty ? 


Received of Mr. E. Chapin, of York, Pa. Origin unknown. 
Tree healthy, but not vigorous. 

Branches downy. Fruit small, roundish, globular, slightly 
protuberant cn one side, suture indistinct. Skin pale red, 
covered with a light bloom. Stalk half an inch long, inserted 
slightly in aring. Flesh yellow, rather coarse, sweet, juicy, and 
refreshing. Adheres slightly to the stone. Ripens the middle 
of August. 


Crucer’s SCARLET. 


Cruger’s. Cruger’s Seedling. 
Cruger’s Scarlet Gage. 


Raised by Henry Cruger, of New York. Tree of free growth, 
branches long, very productive. 

Branches downy. Fruit rather larger than a Green Gage, 
roundish-oval, with an obscure suture. Skin, when fully ex- 
posed, a lively red, but usually a bright lilac, covered with a 
thin bluish bloom, and speckled with numerous golden dots ; 
in the shade it is pale fawn-coloured on one side. Stalk hal? 
an inch long, set in a shallow depression. Flesh deep orange, 
not very juicy nor rich, but with a very agreeable, mild, spright 
ly flavour. It hangs well after ripening. Last of August. 


Cuerry. Thomp. Coxe. 


Karly Scarlet. 

Myrobolan. 

Virginian Cherry. of European 
De Virginie. gardens. 


D’Amerique Rouge. 

Prunus Myrobolana. O. Duh. Lind. 
Prunus Cerasifera. Pursh. 

Miser Pium, of Hoffy. 

The Cherry Plum or Early Scarlet is a very distinct species 
Tree grows rapidly, forming a bushy head, with slender branches 
and small leaves. A beautiful early fruit. Good for preserving 
or market. 

Fruit is round, about an inch in diameter, of a lively red, 
with very little bloom, and a very slender, short stem, set in a 
narrow cavity. The flesh is greenish, melting, soft, very juicy, 
with a pleasant, live'y. sub-acid flavour—neither rich nor high 
flavoured, and adheres close!v to the stone. It ripens about the 
middle of July, before most other plums, and this, and its pretty 


376 THE PLUM. 


appearance at the dessert, are its chief merits. Branches 
smooth. 

The common cherry plum, or Myrozoran, of Europe, is 
rather larger, and shaped like a heart. In all other respects 
the same. 


GoLpEN CHERRY PLUM. 


Similar to the above except in colour, which is a waxen yel- 
low. Raised by Samuel Reeve, Salem, N. J. 


Cuxeston. Thomp. Lind. 


Matchless. Lang. 
Diaprée Violette. ) ac. to 
Violet Diaper. Thomp. 


A pleasant, early plum, but superseded now by better ones. 
Branches downy. Fruit rather small, oval. Skin dark purple, 
with a blue bloom. Stalk quite short, set without depression, 
Flesh yellow, firm, sweet, and rather sprightly, separating fiom 
the stone. Last of July and first of August. 


Cor’s Lars Rep. Thomp. Lind. 


Saint Martin. of the 
Saint Martin Rouge. § Mrench. 
Prune de la St. Martin. Nois. 


Tree vigorous, with long, rather & 
slender branches, very productive. 
A good late variety. 

Branches downy. Fruit of me- | 
dium size, nearly round, with a well 
marked suture running along one " 
side. Skin light purplish-red, with a 
thin blue bloom. Stalk pretty stout, 
three-fourths of an inch long, set 
nearly even with the surface. Flesh 
yellowish, rather firm and crisp, 
juicy, with a rich vinous flavour, 
separating almost entirely from the 
stone. October and November. ~ 


— 
~ 


Coe’s Late Red. 


CoLuMBIA. 
Columbian Gage. 
Raised by L. U. Lawrence, Hudson, N. Y. Tree vigorons, 


productive, but subject to rot. Fruit of the largest size, six or 
seven inches in cir¢umference, nearly globular, one half rather 


THE PLUM. Se 


larger than the other, Skin brownish purple, dotted w th n- 
merous fawn-coloured specks, and covered with much blue 
bloom, through which appears a reddish brown tint on the 
shaded side. Stalk about an inch long, rather stout, inserted in 
a narrow, small cavity. Flesh orange, not very juicy, but when 
at full maturity, very rich, sugary and excellent; it separates 
freely from the stone, except a little on the edge. The stone is 
quite small and compressed. Last of August, 


Coorrr’s Larce. Coxe. Thomp. 


Cooper’s Large Red. 
Cooper’s Large American. 
La Délicieuse? Lind. 

Coxe, who first described this plum, says it was raised by Mr. 
Joseph Cooper, of New Jersey, from a stone of the Orleans. 
He considers it as a fine large plum, but exceedingly liable to 
rot upon the tree. 

There is still much confusion in regard to this plum which 
we have not been able to unravel, but believe it to be distinct 
from Smith’s Orleans. 


Corse’s Nota Benz. Ken. 


Raised by Henry Corse, of Montreal, Canada. Tree very 
vigorous, very productive and hardy. 

Branches smooth. Fruit of rather large size, round. Skin 
pale lilac or pale brown, often dull green on the shaded side, 
with much light blue bloom. Stalk half an inch long, set in a 
round hollow. Flesh greenish, rather firm, juicy, sweet and 
vich, and separates from the stone. First of September. 


Danson. Thomp. 


Common Damson, Purple Damson. 
Black Damson, — Early Damson, (of many.) 

The common, oval, blue Damson, is almost too well known 
to need description, as every cottage garden in the country 
contains this tree, and thousands of bushels are annually sold 
in the market for preserves. The tree is enormously produc- 
tive, but in the hands of careless cultivators is liable to be ren- 
dered worthless by the knots, caused by an insect casily extir- 
pated, if the diseased branches are regularly burned every win- 
ter or spring. 

Branches slender, a little thorny and downy. Fruit small, 
oval, about an inch long. Skin purple, covered with thick 
blue bloom ; flesh melting and juicy, rather tart, separates par- 
tially from the stone. Septemer. 


878 THE PLUM. 


As the Damson is frequently producea from seed, it varies 
somewhat in character. 

The SHropsuire or Prune Danson is an English purple va 
riety, rather obovate in figure, but little superiour to our com 
mon sort. The Sweer Damson resembles the common Dam- 
son, and is but slightly acid. 

The Winter Danson is a valuable market sort, from its ex- 
treme lateness. It is small, round, purple, covered with a very 
thick light-blue bloom; flesh greenish, acid, with a slight astrin- 
gency, but makes good preserves. It bears enormous crops, and 
will hang on the tree till the middle of November, six weeks 
after the common Damson, uninjured by the early frosts. 


Dana’s YELLow Gace. Man. 


A New-England variety, raised by the Reverend Mr. Dana, 
of Ipswich, Massachusetts. It is a very hardy and healthy tree, 
and bears abundantly. 

Fruit of medium size, oval, pale yellow, with a very thin 
bloom, the skin clouded like that of the Imperial Gage. Flesh 
adheres to the stone, juicy, sweet, with a lively, peculiar flavour, 
Last of August and first of September. 


Denniston’s ALBANY Braory. 


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


Dewniston’s Rep. 


Raised by Isaac Denniston, Albany. Vigorous grower, pro- 
ductive. 

Branches smooth, dark coloured. Fruit rather large, round- 
ish-oval, narrowed towards the stalk. Suture running half 
round. Skin of a beautiful light red, sprinkled with many 
emall, fawn-colourea dots, and dusted with a very light bloom. 

Stalk very long and slender, slightly imserted. Flesh amber 
colour, juicy, rich, and sprightly, with an excellent flavour. It 
separates from the stone, which is small, oval, and compressed. 
Last of August. 


De Monrrort. 


A seedling of Prevost. 
Tree of moderate growth, very productive. Branches grey: 
ish Fruit medium size, roundish-oval. Suture slight. Skir 


a 


THE PLUM. 37$ 


dull purple, with russet dots and stripes. Stalk neatly an inch 
Jong, rather stout, without depression. Flesh greenish, juice 
abundant, sweet and rich. Adheres to the stone. Ripent: last 
of August. 


Domine Dutt. Floy. Thomp. 


German Prune. ) Man. and of some 
Dutch Prune. American gardens. 
Dutch Quetzen. 


This good American prune was raised from a seed brought 
from Holland, by the Rev. Mr. Dull, a Dutch minister, who 
afterwards resided at Kingston, N. Y. The parent tree was the 
common Dutch prune, which this strongly resembles. The same 
gentleman’s little parcel of plum stones from “ faderland,” it 
will be remembered, gave origin to Bleecker’s Gage, one of the 
finest of our yellow varieties. 

Branches long and smooth. Fruit of medium size, long 
oval, with little or no suture. Skin very dark purple, nearly 
black, dusted with some blue bloom. Stalk nearly an inch 
long, inserted with very little cavity. Flesh yellow, quite juicy 
at first, but if allowed to hang on the tree becomes dry, rich and 
sweet; it adheres closely to the stone. A prodigious bearer, 
and a really good fruit. September. 


Downtown ImperatriceE. Thomp. Lind. 


Raised by Mr. Knight. A strong, upright growing tree. 
Branches long, smooth. Fruit of medium size, oval, narrow- 
ing a little to the stalk. Skin pale yellow, quite thin, Flesh 
yellow, melting and sweet when fully ripe, with a little acidity 
before; adhering to the stone. Ripens last of September, and 
hangs some time on the tree. 


Drap v’Or. Thomp. Lind. Lang. 


Mirabelle Double. Duh. Mirabelle Grosse. Yellow Perdrigon. 


The Drap d’Or, or Cloth of Gold Plum, is about the size and 
figure of the Green Gage, but of a fine golden yellow, and ripeng 
a week earlier. 

Branches slightly downy. Fruit below medium size, round, 
with an indistinct suture and a dimpled or pitted apex. Stalk 
slender, half an inch long. Skin rich bright yellow, with a few 
crimson specks, when fully exposed. Flesh yellow, sugary, and 
rich, but sometimes a little dry ; separates freely from the stone, 
Early in August. 


380 THE PLUM. 


Drap p’Or oF Espreren. Al. Pom. 


Cloth of Gold. 


Raised by Major Esperen. Tree of moderate growth, spread- 
ing, buds large, pointed, a promising variety. 

Branches smooth. Fruit large, roundish-oval. Skin golden 
vellow, with light streaks of green beneath, covered with a thin 
bloom, and a few crimson dots on the sunny side, suture shal- 
low. Stalk short and stout, in a very small cavity. Flesh yel- 
lowish, rather coarse, very juicy, sugary and rich; freestone 
Ripens last of August. 


Duane’s Purpte. P. Man. Ken. 


Purple Magnum Bonum. 


Raised by James Duane, of Duanesburgh, N. Y. Tree very 
vigorous, distinct from the Red Magnum Bonum of Europe. 

Branches very downy. Fruit very large, oval or oblong, con- 
siderably swollen on one side of the suture. Skin reddish-pur- 
ple in the sun, but a very pale red in the shade, sparingly dotted 
with yellow specks, and covered with lilac bloom. Stalk three- 
fourths of an inch long, slender, set in a narrow cavity. Flesh 
amber coloured, juicy, sprightly, moderately sweet, adheres par- 
tially to the stone. Ripens with the Washington, (or a little 
before,) about the 10th of August. 


Dunmore. 


Foreign origin. Fruit small, egg-shaped. Skin thick and 
green, becomes golden-yellow at maturity. Flesh yellow, fine, 
very juicy, sweet, very aromatic; separates from the stone. 
Ripens the first of October. (Al. Pom.) 


Earzy Cross. 


Originated with Mr. Cross, Salem, Mass. Tree moderately 
vigorous, productive. Fruit small to medium, roundish. Skin 
reddish-purple, covered with a thick bloom. Stalk half an inch 
Jong. Flesh greenish-yellow, juicy, sweet and good; adheres 
to the stone. Ripens the second week in August. 


Earty Royat, or Nixira. 


Tree moderately vigorous. Branches smooth, gray. Fruit 
srfall, roundish. Skin reddish-purple, with a bloom. Stalk 
medium, curved. Flesh yellow, sweet, juicy, of pretty high 
flavour. Adheres partially to the stone. Ripens middle of 
August, 


THE PLUM. 381 


Ear.ty YELLow Prune. 


Tree vigorous and very productive. Branches downy. Fru 
rather large, oval. Skin yellow, with a very slight bloom, and 
dotted with red in the sun. Stalk of medium length, inserted 
in a small cavity. Flesh yellow, sweet, juicy, with somewhat 
of a melon flavour. Separates from the stone. Ripens middle 


of August. 


EMERALD Drop. 


Origin, Newburgh, N. Y. Tree moderately vigorous, and 
very productive. 

Branches long and smooth. Fruit of medium size, long-oval. 
Suture strongly marked, and the fruit larger on one of its sides. 
Skin pale yellowish-green, sometimes dull green only, in the 
shade. Stalk three-fourths of an inch long, inserted with 
scarcely any depression. Flesh greenish-yellow, very juicy, ad- 
heres somewhat to the stone, which is long and pointed. Last 
of August. 


Eneuiso WHEAT. 


Fruit medium, roundish-oval, suture moderate. Skin red- 
dish-purple, with a blue bloom, covered with numerous white 
» dots. Stalk half an inch long, rather strong, set in a rather 
deep cavity. Flesh yellow, a little coarse, juicy, sweet, with a 
rich flavour. It adheres to the stone. Ripens the last of August. 


Iratian Prune. 
Prune d’Italie. Fellenberg. 


Branches grey, smooth. Fruit medium oval, suture mode- 
rate. Skin dark blue, with a bloom. Stalk an inch long, rather 
stout, inserted in a very small cavity. Flesh dark yellow, juicy, 
sweet, and good. Separates from the stone. Ripens first of 
October. 


Frost Gace. Pom. Man. 


Frost Plum. 


A late plum, scarcely yielding to any other late variety in the 
excellence of its flavour. It appears to have originated in Fish- 
kill, Dutchess county, N. Y., where it has, for many years past, 
been most extensively cultivated for market; but of late has 
been so subject to knots that it is not now much grown. 

Branches smooth. Fruit rather below medium size, roundish : 
oval, with a distinct suture on one side. Skin deep purple, 
with a few brown specks, and a thin bloom. Stalk half te 


882 THE PLUM. 


three-fourths of an inch in length, inserted with little or no de 
pression. Flesh greenish-yellow, juicy, sweet, rich and melting, 
adhering to the stone. First of October. 


Foutrton. 


Origin uncertain. Found at Johnstown, Fulton Co., N. ¥ 
Tree vigorous and productive. Fruit medium, oval, suture dis 
tinct. Skin a bright yellow. Stalk about three-quarters of an 
inch long, set in a moderately deep cavity. Flesh yellow, juicy, 
high flavoured, fine for the dessert. Ripens in October, and 
frequently hangs till November; valuable on account of its 
lateness. (N. Y. Hort. Rev.) 


GALBRAITII. 


Origin with Mr. Galbraith, near Boalsburg, Pa. A straggling 
grower, but a valuable early variety. Fruit large, oval. Skin 
purple. Stalk medium. Flesh tender, juicy, adherent to the 
stone, flavour luscious, quality “very good,” if not “ best,” (Ad. 


Int. Rep.) 


Geni. Hann. 


Origin uncertain; supposed to have originated on the farm 
of Gen]. Hand, near Lancaster, Pa. Tree very vigorous. 

Branches smooth. Fruit very large, roundish, oval; suture 
obscure, running half round. Skin deep golden yellow, slightly 
marbled with greenish yellow. Stalk long, set in a shallow 
cavity, the whole of that end being flattened. Flesh coarse, 


pale yellow, moderately juicy, sweet and good, but not high ~ 


flavour. Separates freely from the stone. Ripens the first 
week in September. 


Gouratu. Thomp. Lind. 


Caledonian, (of some.) Saint Cloud. 
Steers’s Emperor. Wilmot’s late Orleans, 

A large and handsome plum. It is easily distinguished from 
the Nectarine plum, with which it has been confounded by its 
gray, very downy shoots. 

Fruit large, roundish-oblong, enlarged on one side of the su- 
ture. .Skin a fine deep red, approaching purple, a little paler 
in the shade, dusted with a thin blue bloom. Flesh yellow, ad- 
heres considerably to the stone, rather juicy, with a brisk, 
sprightly flavour. Last of August. 


GuUNDAKER PRUNE. 
Groundacre. 


Raised by Samuel E. Gundaker, of Lancaster, Pennsylvania. 


THE PLUM. 383 ; 


The Gundaker Prune is of a yellowish-white colour, nearly as 
large as the Blue Prune, and of the same oval shape, very high 
flavoured, and a good bearer. 


GuNDAKER Pium. 


‘Same origin as the Prune, of a purple colour on one side, and 
the other a light colour, heart-shaped, resembling a plum call- 
ed Golden Drop, but larger in size, and a great bearer. (Gun 
daker in Hort.) 


Guturiz’s Topaz. 


Raised by Mr. Guthrie, Scotland. Tree a moderate grower, 
with smooth grey branches, very productive. Fruit medium, 
oval, with a slight neck, one side somewhat swollen. Suture 
moderate. Skin golden-yellow, with a thin bloom. Stalk an 
inch long, slender, curved, inserted in a small cavity. Flesh 
yellow, juicy, sweet, not very rich, but pleasant. Adheres to 
the stone. Ripens the middle of September, and will hang for 
some time. 


Gururir’s APRICOT. 


Raised by Mr. Guthrie, Scotland. Tree very vigorous, hardy, 
productive. Branches smooth. Fruit rather large, roundish- 
oval. Suture very slight. Skin yellow, sprinkled with a few 
crimson dots, and covered with a thin bloom. Stalk rather 
long, set in a small depression. Flesh yellow, coarse, juicy, 
sweet, but not high-flavoured. Pit adherent. Ripens the last 
of August. 


GuTHuriz’s LATE GREEN. 


Raised by Mr. Guthrie, Scotland, a very rapid grower. 

Branches smooth. Fruit medium, globular, swollen cn one 
side. Skin yellow, with splashes of green, and covered with a 
thin bloom. Stalk three-fourths of an inch long, inserted in a 
small cavity, Flesh light-yellow, firm, rather dry, but sweet 
and rich. Adheres slightly to the stone. Ripens middle of 
September. 


Hartwiss’ YELLow Prune. 


A new German variety. Tree vigorous. Fruit medium, oval, 
with a neck narrowed at the crown. Suture moderate. Skin 
waxen-yellow, with occasional red dots. Stalk long. Flesh 
\ight-yellow, fine, rich, subacid flavour, moderately juicy. Ri 
pens the last of September, 


384 THE PLUM. 


Henry Cray. 


Raised by Elisha Dorr, Albany, N. Y. Tree vigorous and 
productive. Its great beauty and lateness will make it desira- 
ble. 

Branches smooth. Fruit medium, somewhat oval, with a 
slight suture. Skin yellow, with a light bloom, and- the cheek 
beautZally marbled and shaded with red. Stalk long, slender, 
inserted almost without cavity. Flesh yellow, juicy, and sweet. 
seone small, and very slightly adherent. Ripens last of August. 


HiIGHLANDER. 


Tree vigorous and very productive. 

Branches gray, smooth. Fruit large, irregularly ovate, some- 
what swelled on one side. Suture moderate, half round. Skin 
deep-blue, inclining to reddish-brown, covered with a thin 
bloom, and thickly sprinkled with brown dots. Stalk very 
short, inserted in a slight cavity. Flesh yellow, juicy, sugary, 
rich, vinous, refreshing, and excellent. Adheres slightly to the 
stone. Ripens last of September. 


Howe.w’s Earty. 


Origin unknown, brought from Virginia. Tree of rather 
slow growth. 

Wood slender, gray, and downy. Leaves small, oval, downy. 
Fruit rather below medium size, oval, without any suture, a lit- 
tle angular. Stalk slender, three-fourths of an inch long, set 
even with the surface. Skin light-brown, often greenish-yellow 
on the shaded side, covered with a thin blue bloom. Flesh am- 
ber coloured, melting, juicy, with a sweet and perfumed flavour, 
separates from the stone, which is quite small and oval. First 
of August. 


How’s AMBER. 


Origin Portsmouth, N. H. Tree vigorous, productive. 

Fruit medium, roundish, slight suture. Skin amber-coloured 
in the shade, mottled with rose, thinly covered with pale vio- 
let bloom. Stalk of medium length, inserted without cavity. 

Flesh coarse, yellow, melting, juicy. Adhering to the stone. 
Ripens first of September. (Hov. Mag.) 


Huutnes’ Supers. Pom. Man. 


Keyser’s Plum. 


Raised by Mr. Keyser of Pennsylvania, and brought into no- 
tice by Dr. W. E. Hulings of that state. 


THE PLUM. 385 


Tree very vigorous, upright, large foliage, blunt shoots, large- 
shouldered buds, moderate bearer. 

Branches downy. Fruit very large, roundish, oval, with a 
distinct though shallow suture. Stalk strong and stout, set ir 
a round, smali cavity. Skin rather dull greenish-yellow, thinly 
covered with pale bloom. Flesh greenish-yellow, rather coarse, 
but with a rich, brisk, sprightly flavour. It adheres to the 
stone. Ripens middle of August. 


Icxwortu Imperatrice. Thomp. 
Knight’s No. 6. 


Raised by Mr. Knight, of Downton Castle, and is a hybrid 
between Blue Imperatrice and Coe’s Golden Drop. It hangs a 
long while on the tree, and if gathered and wrapped in soft 
paper, will keep many weeks. 

Branches smooth. Fruit rather above medium size, obovate. 
Skin purple, peculiarly traced or embroidered with streaks of 
golden fawn colour. Stalk moderately long and thick. Flesh 
greenish-yellow, sweet, juicy and rich, mostly adhering to the 
stone, which is rather small. Ripens early in October, and may 
be kept till Christmas, gradually becoming dryer and more sugary. 


IsapeLta. Thomp. 


This is an attractive looking English plum, of a fine red co- 
lour, worthy a place in a large collection. 

Branches quite downy and gray. Fruit medium size, oval, 
rather narrower towards the stalk. Skin dark dull*red in the 


sun, paler in the shade, and thickly sprinkled with darker 


coloured dots. Stalk three-fourths of an inch long, a little hairy, 
set in a moderate hollow. Flesh yellow, rich, juicy, with a smart 
flavour, and adheres to the pointed stone. Last of August. 


Ives’ SEEDLING. 


Raised by J. M. Ives, Salem, Mass. Tree of moderate growth, 
buds very prominent. 

Branches smooth. Fruit large, oval, tapering a little to the 
apex, suture distinct. Skin yellow, mottled and dotted with 
red, and covered with a thin bloom. Stalk short, set in a very 
small cavity. Flesh rich amber colour, melting and separating 
freely from the stone, juicy and high flavoured. Ripens first of 
September. (Hov. Mag.) 


Jaune Hative. Thomp. Lind. O. Duh. | 


Early Yellow. — Jaune de Catalogne. 
Catalonian. Prune de St. Barnabe. 
White Primordian. D’ Avoine. 


Amber Primordian. 
The earliest of plums, which is its chief recommendation. -It 
17 


386 THE PLUM. 


is a very old varicty from Catalonia, and the south of France, 
and has been in cultivation more than two hundred years. It 
is a pretty little fruit, and is worthy of a place in the garden of 
the amateur. The tree has long, slender, downy branches. 

Fruit small, oval, or obovate, with a yellow suture on one 
side. Stalk slender, half an inch long. Skin pale yellow, 
thinly coated with bloom. Flesh yellow, tolerably juicy, and 
meltiag, of sweet and pleasant flavour ; separates from the stone. 
Ripens from the 10th to the middle of July. 


Jupson. 
Raised by Mr. Judson, of Lansingburgh, N. Y. Tree thrifty and 


productive. Fruit below medium, roundish. ° Skin a clear violet 
red, slightly mottled with a deeper shade, with a thin bloom. 
Stalk rather long. Flesh pale yellow, separating from the stone, 
juicy and vinous. Ripe the end of August. (Hov. Mag.) 


Kirxe’s. Thomp. Lind. 


Kirke’s plum is a variety which came to us from England, 
where it was first brought into notice by Mr. Kirke, the nursery- 
man, at Brompton. 

Branches smooth. Fruit of medium size, round, with very 
little suture. Skin dark purple, with a few golden dots, and 
coated with an unusually thick blue bloom, which adheres 
pretty closely. Stalk three-fourths of an inch long, inserted in 
a very slight depression. Flesh greenish-yellow, firm, and very 
rich in flavour. It separates freely from the stone, which is flat 
and broad. Ripens the last of August and first of September. 


Lapy Puiu. 


Raised by Isaac Denniston, Albany, N. Y. Tree of slender 
growth, productive. It is quite a pretty fruit, esteemed highly 
for preserving, this being its chief quality. It is a rampant 
grower, an abundant bearer. Fruit quite small, oval. Stalk 
short and stout; colour light yellow, spotted with red. Stone 
free and small; flavour acid. Season first of September. (E. 


Dorr in Cult.) 


Lanepon’s SEEDLING. 


Raised by Reuben Langdon, of Hartford, Conn. Tree vigor- 
ous and productive. 

Branches smooth. Fruit rather large, roundish, oval, with a 
moderate suture. Skin reddish purple, covered with a thick 
bloom. Stalk three-fourths of an inch long, inserted in a rather 
deep cavity. Flesh greenish-yellow, juicy, sprightly, sub-acid, 
and adheres mostly to the stone, Ripens the last of Auguste, 


THE PLUM. 887 


Larce Green Dryinc. Thomp. 
Knight’s Large Drying. Ken. 


_ A new late variety, raised, we believe, by Mr. Knight, ana 
introduced here from the garden of the Horticultural Society 
of London. The tree is vigorous, and the branches are smooth; 
the fruit large, round, greenish-yellow; the flesh yellowish, 
moderately juicy, rich and excellent; adheres to the stone. 
Ripens about the middle of September, and is a moderate 
bearer. 


Lomparp. Ken. 
Bleecker’s Scarlet. Beekman’s Scarlet. Montgomery Prune? 


Tree very vigorous, hardy, has strikingly crimpled leaves, 
bright purple glossy shoots, very productive, popular, but only 
of second growth. 

Tt was called the Lombard plum by the Massachusetts Horti- 
cultural Society, in compliment to 
Mr. Lombard, of Springfield, Mass., 
who first brought it into notice in 
that State; and it is said to have 
been received by him from Judge 
Platt, of Whitesborough, N. Y., who 
raised it from seed. But it was pre- 
viously well known here by the name 
of Bleecker’s Scarlet, Never having 
been described under that name, how- 
ever, we adopt the present title. 

Branches smooth. Fruit of me 
dium size, roundish-oval, slightly 
flattened at either end; suture ob- 

Lombard. scure. Stalk quite slender, scarcely 
three-fourths of an inch long, set in a broad, abruptly narrow- 
ing cavity. Skin delicate violet red, paler in the shade, dotted 
with red, and dusted thinly with bloom. Flesh deep yellow, 
juicy, and pleasant, but not rich; adhering to the stone. Mid- 
dle and last of August. 


Iucomse’s Nonesucu. Thomp. Lind. P. Mag. 


An English plum raised by Lucombe, of the Exeter Nursery 
Branches smooth. Fruit above medium size, roundish, shapea 
and coloured much like the Green Gage, but much more dis- 
tinctly streaked with yellow and orange, and covered with a 
whitish bloom. Suture broad. Stalk straight, three-fourths of 
ar inch long, set in a wide hollow. Flesh pretty firm, greenish, 


888 THE PLUM. 


rich, sweet mingled with acid; adheres to the stone. Bears 
well, and ripens about the middle of August. 


MAMELONNEE. 
Mamelon Sageret. 


A seedling of Sageret, of Paris. Tree moderately vigorous, 
Fruit of remarkable shape, having a neck or (mamelone) at the 
base of the stock; it is of excellent quality, hardy and prolific. 
Fruit of medium size, oval, tapering toward the apex, and a 
well marked suture on one side. Stalk small, inserted without 
depression. Skin colour of Green Gage, marbled in the sun 
with red. Flesh greenish-yellow, sweet, juicy and rich; parts 
freely from the stone, which is very small. Ripens middle of 
August. (Barry in Hort.) 


Marren’s SEEDLING. 


An accidental seedling in the garden of Mr. Marten, Schenec- 
sady, N. Y. A very vigorous, upright grower, productive. 

Branches smooth, greyish. Fruit large, oblong, irregular 
suture, rather deep from stalk to apex, which is a little sunk. 
Skin yellow, somewhat streaked with green, and dotted with 
red on the sunny side. Stalk nearly an inch long, set in a small 
cavity. Flesh yellow, a little coarse, juicy, with a brisk, spright- 
ly flavour. Separates from the stone. Ripens the first of Sep- 
tember. 


Metres. 


Fruit large, roundish, oval, suture indistinct. Skin dull red- 
dish-purple, with numerous grey dots. Stalk long, curved, 
slender, set in a small cavity. Flesh greenish-yellow, juicy, 
rich, sugary and excellent. Adheres to the stone. Ripens last 
of September. 


MiIRABELLE TARDIVE. 


Fruit small, roundish-oval, greenish-yellow, freestone, a most 
interesting and nice little plum, sweet, juicy and agreeable, bears 
most abundantly, and will hang on the tree till the end of Oc- 
tober. (Riv. Cut.) 


MrraBette. Thomp. Lind. O. Duh. 
Mirabelle Petite. Mirabelle Jaune. 


A very pretty little fruit, exceedingly ornamental on the tree, 
the branches of which are thickly sprinkled with its abundant 


oe ee 


int 
oe 


a. . La tf _ 


THE PLUM. 389 


crops. The tree is small in all its parts, and 
although the fruit has a tolerable flavour, yet 
from its size and high perfume, it is chiefly \ 
valued for preserving. 

Branches downy. Fruit quite small, obo- 
vate, with a well marked suture. Stalk half 
an inch long, slightly inserted. Skin of a 
beautiful yellow, a little spotted with red at 
maturity, and covered with a white bloom. 
Flesh orange, sweet, and sprightly, becoming 
dry when over-ripe, and separates from the 
stone. Ripens with the Green Gage. 

Mirabelle. 


Mowrog. 
Monroe Egg. 


Raised by Miss Dunham, Penficld, Monroe Co. N. Y. Tree 
very vigorous and productive. 

Branches smooth. Fruit medium, or above, oval. Skin 
greenish-yellow, with rarely a blush. Stalk rather long, with 
very little depression. Flesh greenish-yellow, not very tender, 
but with a rich sugary flavour. First of September. (H. E. 
Hooker, MS.) 


Morocco. Thomp. Lind. 


Early Morocco. Black Morocco. 
Early Black Morocco. Early Damask. Mill. 


A good early plum, of rather slow growth, and a moderate 
bearer. Inferior to Rivers’s Early Favourite. 

Branches downy. Fruit of medium size, roundish, with a 
shallow suture on one side, a little flattened at both ends. Skin 
dark purple, covered with a pale thin bloom. Stalk half an 
inch long, rather stout. Flesh greenish-yellow, adhering slight- 
ly to the stone, juicy, with a smart, rich flavour, becoming quite 
sweet at maturity. First of August. 


Muteerry. 


Raised by Isaac Denniston, of Albany. The leaves are re- 
markably luxuriant, broad, and crumpled. Fruit large, oval, 
somewhat narrowest towards the stalk. Skin pale, whitish-yel- 
low, sprinkled with white dots, and dusted with a pale bloom, 
Stalk an inch long, rather slender, very slightly inserted 
Flesh greenish-yellow, juicy, sweet, and good; adheres slightly 
to the stone. The latter is long and pointed. First of Sep 
tember. 


. 
390 THE PLUM, 
Nectarine. Thomp. Lind. 
Caledonian. Peach Plum. incorrectly 
Howell's Large. Prune Péche. Qj some. 


Jenkins’ Imperial. | Louis Philippe. 


> 


Tree vigorous, upright, stout, blunt, purplish shoots, nearly 
smooth. A fine looking fruit, of foreign origin, but only of 
second quality. 

Fruit of the largest size, regularly formed, roundish. Stalk 
about half an inch long, rather stout, and set in a wide shallow 
depression. Skin purple, dusted with a blue bloom. Flesh dull 
greenish-yellow, becoming tinged with red at maturity, a little 
coarse grained, with a rich, brisk flavour, and adhering partially 
to the stone. A good and regular bearer. Ripens about the 
15th of August. 


ORANGE. 
Orange Gage, (of some.)* 


Origin, Rhinebeck, Dutchess Co., N. Y. Tree a vigorous 
grower, productive. 

Branches stout and smooth. Fruit very large, oval, flattened 
at both ends. Skin bronze-yellow, marked with roughish white 
dots, and clouded with purplish red near the stalk. The latter 
is three-fourths of an inch long, rather rough, inserted in a nar- 
row round cavity. Flesh deep yellow, a little coarse grained, 
but with acid flavour when fully ripe. It adheres a little to the 
stone, which is much compressed and furrowed. Ripens the 
last of August. 


Orteans. Lind. Thomp. 


Monsieur. of the 
Monsieur Ordinaire. | French. 
Old Orleans. 

Red Damask. 


A popular English market plum, being hardy and uniformly 
productive. 

Branches grey, and very downy. Fruit middle sized, round, 
a little enlarged on one side of the distinct suture. Skin dark 
red, becoming purple in the sun. Flesh yellowish, sweet, mixed 
with acid, and separates freely from the stone. Ripens a little 
after the middle of August. 


* There is a great propensity for calling every plum of merit a Gage, 
in this part of the country. As this has no resemblance whatever to the 
original type of this class, we drop that part of its name. 


THE PLUM. 391 


Ortreans Earty Thomp. Lind. 


New Early Orleans. Monsieur Hatif 
New Orleans. Monsieur Hatif de { of the 
Grimwood’s Early Orleans. Montmorency. { French 


Hampton Court. 


The Early Orleans is very near like the foregoing in ail re- 
pects, except that it ripens ten days earlier. 

Branches downy. Fruit of the size and colour of the com- 
mon Orleans, a little more oval, and with a more shallow suture. 
Skin a little marbled. Flesh yellowish-green, of brisk flavour, 
rather richer than the old Orleans, and separates from the stone. 
A good bearer. 

Witmor’s New Earty Ortzans, (Wilmot’s Large Orleans, 
&c.,) so strongly resembles the foregoing in appearance, time 
of ripening, etc., as to be scarcely worthy of a separate description. 


PrENnosBscor. 


Raised by James McLaughlin, Bangor, Maine. Tree vigor- 
ous, hardy, productive. 

Branches smooth. Fruit large, oval, suture distinct. Stalk 
three-fourths of an inch long, set in a small cavity. Skin yel- 
low, tinged with green and a faint red cheek. Flesh yellow, 
sweet and pleasant, adheres to the stone. Ripens tlie first of 
September. (Hort.) 

Ponn’s Szepuive. (English.) 
Plum de 1'Inde. 

English origin. Tree very vigorous and productive; a beau- 
tiful fruit. Branches smooth, greyish. Fruit very large, oval, 
tapering a little towards the stalk, sometimes with a mamelon 
neck. Skin yellowish, nearly covered with bright red or carmine, 
having a thin whitish bloom, and sprinkled with brownish dots 
Flesh yellow, a little coarse, juicy, and sugary, but not rich, 
Ripe middle of September. 


Precoces pE BEReTHoLp. 

Fruit small, roundish-oval, yellow, juicy and sweet. The 
earliest yellow plum, as early and better than Jaune Hative, 
(Riy. Cut.) 

Precocer pre Tours. O. Duh. Thomp. Lind. 


Karly Violet. . Perdrigon Violet. ) (incorrectly 
Violette Hative. t Lang. Lind. Blue Perdrigon. of some.) 
Early Tours. Violet de Tours. 

Noire Hative. 
Of foreign origin, tree vigorous, with-long, slender branches 


moderately productive. 


— 


392. —=C- THE PLUM. 


Branches downy. Fruit rather more than an inch in diame 
ter, oval, with a shallow suture. Skin deep furple, covered 
with a thick azure bloom. Stalk half an inch long, set in a 
narrow cavity. Flesh at first greenish, but becoming dull yel- 
low at maturity; a little fibrous, but juicy, sweet, melting, and 
slightly perfumed; it adheres considerably to the stone. First 
of August. 


Prince EnGLesBert. 


From Belgium, a free grower, productive. Fruit very large 
and long, very deep purple, with a remarkably dense bloom, 
rich and excellent. Ripe September. (Riv. Cut.) 


Princr’s ORANGE Eaa. 


Raised by William Prince, tree very vigorous, and produc 
tive. 

Fruit rather large, oval. Skin yellow, covered with a thin 
bloom. Stalk thfee-fourths of an inch long, rather stout, set in 
a small cavity. Flesh golden yellow, coarse, juicy, sprightly, 
subacid, not rich. Adheres to the stone. Ripens the middle 
of September. 


Prince or Wars. Chapman's. 


English origin. Tree very vigorous, very productive. 

Branches smooth. Fruit large, globular, inclining to oblong, 
with a moderate suture on one side. Skin reddish-purple, with 
brownish-yellow dots, and a thick bloom. Stalk short and 
stout, set in a moderate cavity. Flesh a little coarse, greenish- 
yellow, juicy, sweet, and sprightly, not rich, partially adhering 
to the stone. Ripens first of September. 


Prune, Mannine’s Lone Brus. 
Large Long Blue. fan. ~ Manning’s Long Blue. 


Origin unknown. ‘Tree vigorous, with long dark-coloured 
shoots, very productive. 

Branches smooth. Fruit quite large, long-oval, a little one- 
sided, with an obscure suture. Stalk very long, and slender, 
set in a very trifling depression. Skin dark purple, with a 
thick blue bloom. Flesh greenish-yellow, firm, rather juicy, 
with a sweet, sprightly, pleasant flavour. It separates pretty 
readily from the stone, which is long and pointed. First te 
last of September. Ripens gradually, and bears carriage well, 


Prone vE Louvain. 
Plum of Louvain. 


Tree vigorous, fertile. Origin, nursery of Van Mons. 


THE PLUM. 398 


Fruit large, egg-shaped, with a neck, deep-purple, shaded 
with violet, suture deep, ‘half-round. Flesh rather coarse, melt- 
ing, pleasant. Freestone. Ripens end of August. (Al. Pom.) 


QUACKENBOSS. 


Introduced by Mr. Quackenboss, of Greenbush, N. Y. A 
very rapid upright grower, and productive. 

Fruit large, oblong-oval. Skin deep purple, covered with a 
whitish bloom. Suture scarcely apparent. Stalk short, crook- 
ed, thin, and set in a slight depressed cavity. Flesh greenish- 
yellow, sprightly, juicy, a little coarse-grained, sweet and excel- 
lent. Adheres slightly to the stone. A valuable late market 
plum, October. (N. Y. Hort. Rev.) 


QUETSCHE DE DoRELLE. 


Fruit medium, oval. Suture small. Skin reddish-purple 
with a thin bloom, and thickly covered with grey dots. Flesh 
greenish, sweet, and pleasant. Adheres to the stone. Ripens 
first of September. 


QuetscHE, on GermMAN Prune. Thomp. 


Common Quetsche. Zwetsche. 

True Large German Prune. Quetsche Grosse. 

Turkish Quetsche. Prune d’Allemagne. ac. to 
Leipzic. Quetsche d’Allemagne Grosse. { Zhomp. 
Sweet Prune. Damas Gros. 

Damask, Covetche. 


Imperatrice Violette. 
Imperatrice Violette Grosse. } incorrectly, of some. 
Damas Violet Gros. 


So many plums are cultivated under the name of German 
Prune, that it is difficult to fix this fickle title, a circumstance 
owing to the fact that the prune frequently comes the same, or 
nearly the same, from seed, and in prune-growing districts this 
is a popular way of increasing them, while it, of course, gives 
rise to many shades of character. It is a valuable class of 
plums, of fair quality for the table, but most esteemed for dry- 
ing and preserving—abundant bearers, and hanging long on the 
tree. The common German Prune is described as follows : 

Branches smooth. Fruit long-oval, near two inches long, 
peculiarly swollen on one side, and drawn out towards the stalk. 
Suture distinctly marked. Skin purple, with a thick blue 
bloom. Stalk three-fourths of an inch long, slender, slightly 
inserted. Flesh firm, green, sweet and pleasant ; separates from 
the stone, which is flat, very long, and a little curved. Ripens 
about the 10th of September. 

This prune is, perhaps, the most universal and most valuable 
fruit tree in Germany, Hungary, Saxony, and all central Europe. 

ag” 


394 THE PLUM. 


Preserved, it is used m winter as a substitute for butter, by the 
labouring peasantry ; and dried, it is a source of large profit in 
commerce. In this country, it is yet but little known, but from 
the great hardiness and productiveness of the tree, it may be 
worth trial on a large scale. 

The Ausrrian QuerscuE, Thomp. (Quetsche de Bréme, Bre- 
men Prune,) is a sub-variety, much like the foregoing, purple, 
a freestone, of rather better flavour, and ripening somewhat later 

Sr. James’ Querscus, is another variety, with smooth branch- 
es, and oblong fruit of medium size. Flesh purple, adheres to 
the stone, of very good flavour. It yields good crops. September. 


Queen Moruer. Thomp. Ray. Lind. 


Red Queen Mother. Pigeon’s Heart. 
Damas Violet. 


A neat little reddish plum, long known in European gardens. 
Branches smooth, rather feeble in growth. Fruit rather small, 
round, about an inch in diameter. Skin dark, purplish-red in 
the sun, pale reddish amber in the shade, with many reddish 
dots. Stalk half an inch long. Flesh yellow, sweet and rich, 
separating freely from the stone, which is quite small. Sep- 
tember. 


Rep Magnum Bonum. Lind. Thomp. Mill. 


Purple Ege. Impériale Violette. 

Red Imperial. Impériale Rouge. 

Imperial. Dame Aubert Violette. { of the 
Purple Magnum Bonum. Impériale. French. 
Florence. Prune d’ceuf, 


Imperial Violet. 


A foreign variety of moderate growth, slender smooth shoots, 
distinct from the American variety, which is a vigorous grower, 
with downy shoots. 

Fruit large, oval, with a strong suture, on one side of which 
the fruit is more swollen. Skin rather pale in the shade, but 
deep red in the sun, sprinkled with many gray dots, and dusted 
with but little pale bloom. Stalk an inch or more long, slender, 
set in a narrow cavity. Flesh greenish, rather firm and coarse, 
with a sub-acid flavour; separating from the stone, which is 
oval and pointed. First of September. 


Reine Ciaupe Rovez of September. 


Riena Nova. 


Tree vigorous. Fruit very large, roundish-oval. Skin 
smooth, reddish, shaded with purple on the sunny side, finely 
pointed with russet. Stalk slender, set in a slight cavity. 
lesh firm, juicy, sugary, slightly acid, somewhat aromatic, very 


Be ta 


THE PLUM. 395 


agreeable. Ripe middle of September, and continues a month, 
(Al. Pom.) 


Reine Ciaupe DIAPHANE. 


Raised by M. Laffay, of Paris. Tree of inedium vigour; 
branches gray. 

Fruit medium, roundish, flattened. Skin smooth, transparent 
green, shaded with red. Flesh juicy, very sweet and aromatic. 
Ripens the middle of September. (Al. Pom.) 


REIZENSTEIN’S YELLOW PRUNE. 


_An Italian fruit. Tree very vigorous and productive. Fruit 
medium, oval, slightly necked, suture slight. Skin yellow, occa- 
sionally a sunny cheek. Flesh yellow, juicy, aromatic and 
pleasant. Adheres tothe stone. Ripens the last of September. 


Reine CiaupE D’OcTOBER. 


Tree very vigorous, young wood smooth, stout, and short-jointed. 

Fruit small, roundish, suture moderate, apex dimpled. Skin 
greenish-yellow. Stalk stout, rather long. Flesh green, juicy, 
sugary and rich. Separates from the stone. Ripens the first 
of October. 


Rivers’s Harty Favourite. 
Rivers, No. 1. 


Raised by Thomas Rivers, England. An excellent early 
fruit. ‘Tree moderately vigorous. 

Branches rather slender, slightly downy. Fruit small to 
medium, roundish-oval, with a shallow suture. Skin almost 
black, sprinkled with russet dots, and covered with a blue 
bloom. Flesh greenish-yellow, juicy, sweet and excellent, and 
although not quite as early as Jaune Hative, it is a richer fruit. 
Separates from the stone. Ripens the first of August. 


Rrvers’s Earty Protiric. 
Rivers Harly, No. 2. 


Raised by Thos. Rivers, England. A prolific early p'um. 
Tree moderately vigorous, with smooth greyish branches. | 

Fruit medium, roundish-oval. Skin reddish-purple, covered 
with a fine blue bloom. Stalk about half an inch long, set in 
a very small cavity. Flesh yellowish, juicy, sweet and plea- 
sant. Separates from the stone. Ripens the first of August. 


Royatz vE Tours. O. Duh. Poit. Thomp. 
Royal Tours. 
A French variety received from several sources, but they de 


$96 THE PLUM. 


not agree, neither do the authorities; some say a freestone, and 
others a cling; we retain the old description. 

Branches always quite downy. Fruit large, roundish, but 
marked with a large and deep suture extending quite half 
round, and enlarged on one side. At the apex is a small white 
depressed point. Skin lively red in the shade, deep violet in 
the sun, with many minute golden dots, and coated with a thick 
blue bloom. Stalk half to three-fourths of an inch long, stout, 
set in a narrow cavity. Flesh greenish, rather firm, with a rich, 
high flavoured, abundant juice. It adheres closely to the stone, 
which is large, oval, and flattened. 


Rora.e HArtive. Thomp. Nois. 
Early Royal. Mirian. 


An early plum of French origin. Tree vigorous, with stout 
short branches. 

Branches very downy. Fruit of medium size, roundish, a 
little wider towards the stalk. Skin light purple, dotted, (and 
faintly streaked,) with brownish-yellow, and covered with a blue 
bloom. Stalk half an inch long, stout, inserted with little or no 
depression. Flesh yellow amber, with rich, high flavour, and 
parts from the stone, (adhering slightly, till ripe.) Stone small, 
flattened, ovate. Begins to ripen about the 20th of July. 


Sarnt CatHerine. Thomp. Lind. O. Duh. 


Among the fine old varieties of 
late plums, the St. Catherine is one 
of the most celebrated. In France 
it is raised in large quantities, in 
some districts making the most de- 
licate kind of prunes. It is also 
much esteemed for preserving, and 
is of excellent quality for the des- 
sert. 

Branches smooth, upright, rather 
slender. Fruit of medium size, 
obovate, narrowing considerably to 
wards the stalk, and having a 
strongly marked suture on one side, 
Stalk three-fourths of an inch or 
more long, very slender, inserted in 
a slight cavity. Skin very pale 
yellow, overspread with thin white 

St. Catherine. bloom, and occasionally becoming 
a little reddish on the sunny side. Flesh yellow, juicy, rather 


THE PLUM. 397 


firm, and adheres to the stone; in flavour it is sprightly, rich, 
and perfumed. MRipens the middle and last of September. 


Saint Martin’s QuerscuE. Thomp. 


A very late variety of Prune from Germany. Hardy and a 
good bearer. 

Branches smooth. Fruit of medium size, ovate, or considera- 
bly broadest towards the stalk. Skin pale yellow, covered with 
a white bloom. Flesh yellowish, with a rich and excellent fla- 
vour, and separates readily from the stone. The fruit hangs a 
long time on the tree, but we fear that to the northward of this 
it may not come to full maturity every season. Ripens the first 
of October, and will hang a month. 


ScHENECTADY CATHERINE. 


Origin, Schenectady, N. Y. Tree vigorous, very productive. 
Branches smooth, greyish. Fruit medium, roundish-oval, suture 
shallow on one side. Skin reddish-purple, covered with a thin 
blue bloom. Stalk of medium length, slender, set in a small 
cavity. Flesh greenish-yellow, very juicy, sugary, and rich ; 
separates freely from the stone. Ripens 1st of September. 


Sea or Harty Purp.ie. 


Origin unknown. Fruit small, roundish. Skin brownish pur- 
ple with a scanty light-coloured bloom. Flesh greenish-yellow, 
sweet, juicy, and parts freely from the stone, highly perfumed. 
Ripens about the time of Prince’s Yellow Gage.—( White’s Gard.) 


Semrana. en. 
Blue Imperatrice, of some. Semiana, of Boston. 


This is quite distinct from the Semiana of Europe. It is pro- 
bably a native fruit. Tree moderately vigorous, with slender 
shoots nearly smooth, very productive, late, keeps well—a good 
market fruit. 

Fruit medium, oval. Skin deep purple, covered with blue 
bloom. Stalk short, cavity very small. Flesh greenish, juicy, 
subacid, not rich—adheres to the stone. ipens last of Sep- 
tember and 1st of October. 


Suarp’s Emperor. Thomp. 
Denyer’s Victoria? Queen Victoria ? 


A beautiful plum from England. Treevigorous and productive, 
Branches strong, downy, and foliage large. Fruit quite large, 
roundish-oval. Skin, when exposed, of a fine bright, lively red, 
paler in the shade, with a delicate bloom. Flesh deep yellow, 
separates from the stone, of a pleasant, moderately rich flavour. 


Middle and last of Septemb>r. 


_ 


te sae 


398 ; THE PLUM. 


Denyer’s Victoria resembles this, but we require another trial 
before pronouncing them identical. 


Suisse. Thomp. Poit. 


Simiana. Prune d’Altesse. 
Monsieur Tardif. Prune Suisse. 
Swiss Plum. 


A foreign variety of free growth, with long, slender, smootk 
branches, distinct from Simiana of Boston. 

Fruit rather small, roundish-oval. Skin violet-red, covered 
with a thick bloom. Flesh greenish-yellow, firm, rather dry 
but sweet, and separates fromthe stone. Ripe last of September. 


THOMAS. 


A handsome native fruit, introduced by William Thomas of 
Boston ; a free grower, and bears abundantly. 

Branches slightly downy. Fruit large, roundish-oval, a little 
irregular, and rather compressed in the direction of the suture. 
Stalk hairy, half an inch or more, long, stout, set in a small 
narrow cavity. Skin salmon colour, with numerous dots, anda 
soft red cheek. Flesh pale yellow, a little coarse grained, but 
with a mild pleasant flavour, separating freely from the stone. 
The stone is peculiarly light coloured. Ripe the last of August. 


TROUVEE DE VOUECHE. 


Found in the woods by Gregoire, and by him introduced. 
Tree moderately vigorous and very fertile. 

Fruit medium or small, is regularly oval. Skin thick, red- 
dish violet with a shady side, and a violet bloom on the sunny 
side. Flesh juicy, sweet, and very good. Ripens the end of 
August.—/( Al. Pom.) 


Virein. Thomp. 


A foreign variety of free growth. Branches smooth, rather 
slender. 

Fruit medium, roundish. Skin reddish-purple. Flesh green- 
ish, very juicy, sweet, and excellent. Adheres slightly to the 
stone. Ripens the first of September. 


Wax. 


Raised by Elisha Dorr, Albany, N. Y. Tree moderately 
vigorous and productive. Fruit large, slightly oval. Stalk 
very long. Colour the richest yellow, mostly covered with car- 
mine and a lilac bloom. Flesh greenish-yellow, juicy, saccha- 
rine, with a very sprightly flavour. Separates from the stone 
Ripe October. (E. Dorr in Cult.) 


THE PLUM. ~ $99 


Wart Imprrarrice. Thomp. Lind. P. Mag. 
White Express. Imperatrice Blanche. 0. Duh. 

In the habit of the tree, appearance and flavour of the fruit, 
and season of maturity, it strongly resembles the St. Catherine, 
but is a freestone. It is not equal to the latter in flavour. 

Branches smooth. Fruit of medium size, obovate, a little 
flattened at the ends, suture rather obscure. Skin bright yel- 
low, covered partially with a thin white bloom, and spotted with 
a little red. Stalk a little more than half an inch long, set in a 
narrow cavity. Flesh yellow, very juicy, crisp, sweet, and quite 
transparent in texture; separates freely from the stone, which is 
small and oblong. Ripe early in September. 


Wuite Macnum Bonum. Thomp. Lind. 


Egg Plum. 


Yellow Egg. of American 
White Ege. gardens. 
Magnum Bonuni. 
Yellow Magnum Bonum. Daine Ambert. 
White Mogul. of many Dame Ambert blanche. of the 
Wentworth. English Dame Ambert jaune. Pea. 
White Imperial.* gardens. Impériale blanche. 
White Holland. Grosse Luisante. 
The White Magnum Bo- ( 


num, or Hgg Plum, as it is 
almost universally known 
here, is a very popular fruit, 
chiefly on account of its large 
and splendid appearance, and 


a slight acidity, which ren- Ne} 
ders it admirably fitted for 
making showy sweetmeats 
or preserves, When it is 
raised in a fine warm situa- 
tion, and is fully matured, it 
is pretty well flavoured, but 
ordinarily, it is considered 
coarse, and as belonging to 
the kitchen, and not to the 
dessert. 
Branches smooth, long. 
Fruit of the largest size, mea- Ay. 
ee ae 


suring six inches in its long- 
est circumference, oval, nar- 
rowing a good deal to both 
ends. Suture well marked. White Magnum Bonum. 
* There is really no practical difference between the White and the 


~ Yellow Magnum Bonum. The fruit is precisely similar in appearance 
and ouality, though the growth of the two trees may not fuliy agree. 


400 THE PLUM. 


Stalk about an inch long, stout, inserted without cavity, in a 
folded border. Skin yellow, with numerous white dots, covered 
with thin white bloom—when fully ripe, of a deep gold colour. 
Flesh yellow, adhering closely to the stone, rather acid untii 
very ripe, when it becomes sweet, though of only second rate 
flavour. Stem long, and pointed at both ends. <A pretty good 
bearer, though apt, in light soils, to drop from the tree before 
matured. Middle of August. 


WILKINSON. 


Tree vigorous. Branches smooth, rather slender. Fruit me 
dium, oval, slightly necked. Skin reddish-purple, covered with 
a thick bloom. Stalk medium, set in a small cavity. Flesh 
dark yellow, rather firm, sweet, not rich or high flavoured. Ad- 
heres partially to-the stone. Ripens the last of September. 


Wootston’s Brack Gace. 


English. Fruit round, below medium size, black, very juicy, 
rich and sugary; a free grower and great bearer. This and 
Angeline Burdett are much alike in their fruit, but differ in the 
habit of the trees. Both have thick skins, which induces them 
to shrivel on the trees and become luscious sweetmeats. Be- 
ginning of September. (Riv. Cat.) 


YeLLow Gaceg, [of the English.] Thomp. 


Little Queen Claude. Mill. Lind. 
Petite Reine Claude. O. Duh. 
Reine Claude Blanche. 

petite espéce. 

Small Green Gage. ts some 


Gonne’s Green Gage. } Hnglish 
White Gage. gardens, 


This plum, formerly known, we believe, as the Little Queen 
Claude, but which has now received the sobriquet of Yellow 
Gage, we suppose for good reasons, from the head of the fruit 
department, in the London Horticultural Society’s garden, is an 
old French variety, described by Duhamel. 

Branches smooth and rather long. Fruit below medium size, 
round, with a distinct suture on one side. Stalk half an inch 
long, rather slender, inserted in a slight hollow. Skin pale yel- 
lowish-green, speckled with a few reddish dots, and overspread 
with a good deal of bloom. Flesh pale yellow, sweet, and 
pleasant, separates freely from the stone. Ripens abcut the 
middle of August. 


THE PLUM. 4M) 


CLASS III. 


Contains those superseded by better sorts, some of which, 
however, are adapted to certain soils and localities. 


Asricotée Rover. Thomp. O. Duh. Nois. 


A French variety. Branches smooth. Fruit of medium 
size, oval. Skin of a fine clear red in the shade, violet in the 
sun. Flesh orange colour, sweet, but rather dry, and without 
much flavour ; separates freely from the stone. Ripens the last 
of August. 


AMERICAN WHEAT. 


Branches slender, smooth. Fruit quite small, roundish. Skin 
pale blue, covered with a white bloom. Flesh greenish, melt- 
‘mg, juicy, and sweet; adheres to the stone. Last of August. 
Bears abundantly. 


Apricot. Lind. Miller. 


Apricot Plum of Tours. 
Abricotée de Tours. Dade 
Abricotee. 

Yellow Apricot. 

Branches quite downy, nearly white. Fruit above medium 
size, roundish, with a deep suture or furrow. Skin yellow, 
dotted and tinged with red on the sunny side, covered with a 
white bloom. Flesh yellow, rather firm; separates from the 
stone; slightly bitter, until fully ripe, when it is melting, juicy, 
and high flavoured. Ripe the middle of August. 

This is the true old Apricot plum of Duhamel. The Apricot 
plum of Thomson is an inferiour, clingstone, oval fruit, (with 
smooth branches,) fit only for cooking. 


Buive PeEerRpRIGON. 


Violet Perdrigon. } ;, 
Blue Perdrigon, t Lind. 
Perdrigon Violette. 0. Duh. 
Brignole Violette. 


A very old variety from Italy. 

Branches downy. Fruit of medium size, oval. Skin reddish 
purple, with many brown dots, and a very thick whitish bloom, 
Flesh greenish-yellow, rather firm, sugary, adhering to the stone, 
Last of August. 


402 TUE PLUM. 


Buive Gace. Lind. Mill. 


Azure Hative. Thomp. Black Perdrigon. 
Little Blue Gage. 

An ordinary little round blue plum, the Azure Hative of the 
French. 

Branches slender and downy. Fruit quite small and round. 
Skin dark blue, covered with light blue bloom. Flesh yreen- 
ish, juicy, a little acid, somewhat rich, and separates from the 
stone. Ripe the middle of August. 


Brevoorr’s Purrre. Floy. Ken. 


New York Purple. Floy. Brevoort’s Purple Bolmar. 
Brevoort’s Purple Washington. 

Branches long, smooth. Fruit large, oval. Skin reddish, 
covered with a violet bloom. Flesh yellowish, soft, juicy, not 
very sweet, but with considerable vinous flavour; adheres clesely 
to the stone. Ripe the first of September. 


Byrietp. Man. 


Branches smooth. Fruit small, round. Skin light yellow 
Flesh yellow, of good flavour; adheres to the stone, which is 
thick. Middle to last of August. Productive. 


Corsr’s ADMIRAL. 


Raised by Henry Corse, Esq., of Montreal, Canada. 

Branches quite downy. Fruit above medium size, oval. Skin 
light. purple, covered with a pale lilac bloom. Flesh greenish- 
yellow, juicy and sprightly, but second rate in flavour, and ad- 
hering closely to the stone. A prolific tree. September. 


Corst’s Fretp MarsHat. 


Skin lively purplish-red. Fruit rather large, oval. Flesh 
greenish-yellow, juicy, but a little tart, adheres closely to the 
stone. Ripe middle of August. 


Dramonp. Thomp. Man. 


English origin. Branches long, downy. Fruit of the largest 
size, oval. Skin black, covered with a blue bloom. Flesh dleep 
yellow, coarse-grained, and rather dry—a little acid, a1 d with- 
out flavour; separates from the long-pointed stone. First of 
September. 


THE PLUM. 403 


Dicrator. 


Raised by Henry Corse, of Montreal. Tree vigorous and 
hardy. Fruit very large, brownish-purple, covered with a 
bloom. Flesh juicy, rich, and high-flavoured. (Hov. Mag.) 


Exrrey. Coxe. Man. 
Elfry’s Prune. 


Branches smooth. Fruit small, oval. Skin blue. Flesh 
greenish, very sweet, dry and firm, parting very freely from the 
stone. Last of August. 


Fornrrincuam. Thomp. Lind. Mill. 
Sheen. Grove House Purple. 


An old English plum of good quality. 

Branches smooth. Fruit of medium size, obovate, with a 
distinct suture. Skin purple, covered with a pale blue bloom. 
Flesh pale greenish-yellow, juicy, sprightly, and rich, separat- 
ing from the stone. Ripens about the middle of August. 


Guiston’s EaR.y. 


Branches smooth, short-jointed. Fruit large, oval. Skin 
clear yellow, with a light bloom. Flesh yellow, separates from 
the stone, of pleasant flavour. Middle of August. 


Girrorp’s LAFAYETTE. 


Tree very vigorous, and very productive. Fruit medium, 
long, oval, purple, with a bloom. Flesh greenish, coarse, juicy, 
not rich, Last of August. 


Gwatso. Thomp. 


Fruit large, oblong, oval. Suture shallow. Skin deep pur- 
ple, with a bloom. Stalk rather short, slightly sunk. Flesh 
greenish, coarse, not very juicy, sweet and pleasant. Adheres 
to the stone. First ef September. 


Houianv. Pom. Man. Ken. 
Blue Holland. Holland Prune. 


Branches downy, rather slender. Fruit round, slightly flat- 
tened. Skin blue or light reddish-purple, covered with a blue 
bloom. Flesh fnicy, melting, sweet and pleasant, separating 
freely fram the stone. Ripening from the last of August to the 
middle of September. 


404 THE PLUM. 


Horse Prum. Thomp. Floy. 


Iarge Early Damson. ) of Prince 
Sweet Damson. and Ken. 


Branches downy. Fruit of medium size, oval, with a deep 
suture on one side. Skin purple in the sun, reddish on the 
shaded side, with blue bloom. Flesh greenish-yellow, rather 
dry and acid, separates from the stone. Last of August. 


Late Boimer. 


Fruit medium, roundish. Skin yellow, mottled with red 
next the sun. Flesh yellow, rather firm, sweet but not rich. 
Freestone. Middle of September. 


Lewiston Eaa. 


Origin, Lewiston, N. Y. Tree vigorous and productive. 
Branches downy. Fruit medium size, oval. Skin pale yellow, 
with a bloom. Flesh yellow, adhering closely to the stone, not 
very sweet, and only second rate flavour. Last of August. 


Lone ScaR.et. 
Scarlet Gage. Red Gage, (incorrectly of some.) 


American. Shoots downy. Fruit of medium size, oblong- 
obovate, swollen on one side of the suture, and tapering to the 
stalk, Skin bright red in the sun, pale yellowish-red on the 
shady side, covered with a fine lilac bloom. Flesh deep yellow, 
juicy, acid at first, but, if allowed to hang, it becomes rather 
rich and sweet. It adheres to the stone. Last of August. 


Proty’s Earty Buus. 


This is a native fruit, of medium quality. Branches very 
downy. Fruit middle sized, oblong, suture scarcely visible. 
Skin very dark blue, covered with light blue bloom. Flesh 
yellow, of pleasant flavour, adhering partially to the stone. Ri- 
pens about the 10th of August. 


Ponv’s Seepune. (American.) 
Pond’s Purple. en. 
American origin. Branches downy. Fruit middle sized, 
roundish. Skin purple. Flesh yellowish, rather dry, separates 


from the stone, sweet, mingled with acid, of tolerable flavour. 
Ripens early in August. 


THE PLYM. 405 


Prince’s ORANGE GAGE. 


Fruit medium, roundish-oval. Suture moderate. Skin yel 
low. ‘Stalk long, set in an open cavity. Flesh light yellow 
"coarse, juicy, pleasant, but not rich. Adheres to the stone, 
First of September. 


Rep Perpricon. Lind. Fors. 
Perdrigon Rouge. Nois. 


Foreign. Branches downy. Fruit of medium size, roundish 
slightly oval. Skin fine deep red, much lilac bloom, Flesh 
bright yellow, a little crisp and firm, quite juicy and sweet, and 
parts from the stone. Last of August to the middle of September. 


RuIneBecK YELLOW GaGE. 


Origin, Rhinebeck, N. Y. Tree very strong and vigorous. 

Fruit large, oval. Suture deep. Skin yellow. Stalk rather 
long, inserted by a fleshy ring, without depression. Flesh 
coarse, juicy, sweet and pleasant. Adheres to the stone. 
First of September. 


SIAMESE. 


Branches long, slender, and smooth. “Fruit mostly in pairs, 
distinct, but closely joined on one side, medium sized, obovate. 
Skin pale yellow, with a white bloom. Flesh yellow, juicy and 
sprightly, of second rate flavour, and adheres to the stone. 
Bears abundantly, and ripens about the 10th of September. 


Wuire Apricot. Pr..Pom. Man. 


Fruit medium, roundish, yellow. Flesh rather firm, not 
sweet, but pleasant, clingstone. Middle of August. 


Ware Perpricon. Thomp. Nois. 


Perdrigon blanc. O. Duh. Maitre Claude. 
Brignole? 


Branches downy. Fruit middle sized, oval, narrowing to- 
wards the stalk. Skin pale greenish-yellow, with numerous 
small white dots, thinly coated with bloom. Flesh pale yellow, 
sweet with a slight perfume, and adheres to the stcne. Ripens 
last of August. 


Wuirz Damson. Thomp. Lind. 


Late Yellow Damson. Shailer’s White Damson. 
White Prune Damson. White Damascene. 


Branches smooth, and of thrifty growth, very productive, 


£06 THE PEAR. 


Fruit sniall, oval. Skin pale yellow, with a white bloom, and 
sprinkled with reddish-brown spots at maturity. Flesh adheres 
closely to the stone, yellow, and when fully ripe, of a rich, 
sprightly, sub-acid, agreeable flavour. Ripens about the last of 
September. 


4, 


Ornamental Varieties. 


There are few varicties of plums, which are considered pure- 
ly ornamental. One, however, is a remarkable exception to 
this, as it is scarcely exceeded in beauty in the month of May 
by any other flowery shrub—we mean the DousLe FLowErine 
Stor. It is a large shrub, only 10 or 12 feet high, with quite 
slender shoots and leaves, but it is thickly sprinkled, every 
spring, with the prettiest little double white blossoms about as 
large as a sixpence, but resembling the Lady Banks’ roses. It 
is one of the greatest favourites of the Chinese and Japanese— 
those flower-loving people. 

The Common Eneuisu Sxoz, or Blackthorn, (Prunus spino- 
sa,) is rather an ornamental tree in shrubbery plantations. The 
branches are more thorny than those of the common damson 
and the fruit is nearly round, quite black, but covered with 
thick blue bloom. In the spring, this low tree is a perfect 
cloud of white blossoms. 

The Dous.e-sLossomep Pum has large and handsome dou- 
ble white flowers. Except in strong soils, however, they are 
apt to degeuerate and become single, and are, indeed, always 
inferiour in effect to the Double Sloe. 

The Cherry Plum we have already described. It is one of 
the fruit-bearing sorts. 


Selection of Choice Varieties, 

Rivers’ Early Favourite, Green Gage, Imperial Ottoman, Jef- 
ferson, Lawrence’s Favourite, Purple Favourite, Purple Gage, 
Coe’s Golden Drop, McLaughlin, Imperial Gage, Howard’s Fa- 
vourite, Prince’s Yellow Gage, Prune d’Agen, Reine Claude do 
Bavay, Schuyler Gage. 


CHAPTER XXI, > 


Tue Prar. 


Pyrus communis, L. Rosacee, of botanists. 
Poirier, of the French; Birnebaum, German; Peer, Dutch; Pero, Italian; 
and Pera, Spanish. 


Tux Pear is, undeniably, the favourite fruit of modern times, 


‘ THE PEAR. 40) 


and modern cultivators. Indeed, we believe the Pear of mo- 
dern times, thanks to the science and skill of horticulturists, is 
quite a different morsel for the palate, from the pear of two or 
three centuries ago. In its wild state it is one of the most aus- 
tere of all fruits, and a choke pear of our fields, really a great 
improvement on the wild type, seizes one’s throat with such an 
unmerciful gripe, as to leave behind it no soothing remem- 
brances of nectar and ambrosia. 

So long ago as the earliest time of the Romans, the pear was 
considerably cultivated. It was common in Syria, Egypt, and 
Greece, and from the latter country, was transplanted into Italy. 
“Theophrastus speaks of the productiveness of old pear trees, 
and Virgil mentions some pears which he received trom Cato. 
Pliny in his 15th book describes the varieties in cultivation in 
his time, as exceedingly numerous; and mentions a number 
which were named after the countries from which they were re- 
ceived. Of all pears, he says, the Costumine is the most deli- 
cate and agreeable. The Falernian pear was esteemed for its 
juice; and the Tibernian, because it was preferred by the Em- 
peror Tiberius. There were ‘proud pears,’ which were so called 
because they ripened early and would not kcep, and ‘winter 
pears, pears for baking, as at the present day.”* None oa 
these old Roman varieties have been handed down to us, and 
we might believe some of them approached the buttery lusci- 
ousness of our modern pears, did not Pliny pithily add, most 
unfortunately for their reputation, “all pears whatsoever are but 
a heavy meat, unless they are well boiled or baked.” 

In fact the really delicious qualities of this fruit were not de- 
veloped until about the seventeenth century. And within the 
last sixty years the pear, subjected to constant reproduction 
from seed by Van Mons and his followers, and to hybridizing 
or crossing by Mr. Knight and other English cultivators, ap- 
pears, at length, to have reached almost the summit of perfec- 
tion, in beauty, duration, and flavour. Of Professor Van Mons 
and his labours of a whole life, almost devoted to pears, we have 
already spoken in our first chapter. From among the 80,000 
seedlings raised by himself, and the many thousands reared by 
other zealous cultivators abroad, especially in Belgium—the 
Eden of the pear tree—there have been selected a large num- 
ber of varieties of high excellence. In this country, we are 
continually adding to the number, as, in our newer soil, the 
pear, following the natural laws of successive reproduction, is 
constantly appearing in new seedling forms. The high flavour 
of the Seckel pear, an American variety, as yet unsurpassed, it 
this respect, by any European sort, proves the natural congeni 
a ity of the climate of the northern states to this fruit. 


* Arboretum. Britannicum. 


408 THE PEAR. 


The pear tree is not a native of North America, but was 1 
troduced from the other continent. In Europe, Western Asia, 
and China, it grows wild, in company with the apple, in hedges 
and woody wastes. In its wild state, it is hardier and longer 
lived than the apple, making a taller and more pyramidal head, 
and becoming thicker in its trunk. There are trees on record 
abroad, of great size and age for fruit trees. M. Bosc mentions 
several which are known to be near 400 years old. There is a 
very extraordinary tree in Holme Lacy, Herefordshire, England 
—a perry pear—from which were made more than once, 15 
hogsheads of perry in a single year. In 1805 it covered more 
than half an acre of land, the branches bending down and 
taking root, and, in turn, producing others in the same way. 
Loudon, in his recent work on trees, says that it is still in fine 
health, though reduced in size. 

One of the most remarkable pear trees in this country, is 
growing in Illinois, about ten miles north of Vincennes. It is 
not believed to be more than forty years old, having been plant- 
ed by Mrs. Ockletree. The girth of its trunk one foot above 
the ground, is ten feet, and at nine feet from the ground, six 
and a half feet ; and its branches extend over an area sixty-nine 
feet in diameter. In 1834 it yielded 184 bushels of pears, in 
1840 it yielded 140 bushels. It is enormously productive al- 
ways; the fruit is pretty large, ripening in early autumn, and is 
of tolerable flavour.* Another famous specimen, perhaps the 
oldest in the country, is the Stuyvesant Pear tree, originally 
planted by the old governor of the Dutch colony of New-York, 
more than two hundred years ago, and still standing, in fine 
vigour, on what was once his farm, but is now the upper 
part of the city, quite thickly covered with houses. The fruit 
is a pleasant summer pear, somewhat like a Summer Bon- 
chretien. 

Uses. The great value of the pear is as a dessert fruit. 
Next to this, it is highly esteemed for baking, stewing, preserv- 
ing and marmalades. In France and Belgium the fruit is very 
generally dried in ovens, or much in the same way as we do the 
apple, when it is quite an important article of food. 

Dessert pears should have a melting, soft texture, and a suga- 
ry, aromatic juice. Kitchen pears, for baking or stewing, should 
be large, with firm and crisp flesh, moderately juicy. 

The juice of the pear, fermented, is called Perry. This is 
made precisely in the same way as cider, and it is richer, and 
more esteemed by many persons. In the midland counties of 
England, and in various parts of France and Germany, what are 
called perry pears—very hardy productive sorts, having an aus- 
tere juice—are largely cultivated for this purpose. In several 


* Rev. H. W. Beecher, in Hovey’s Magazine. 


“THE PEAR. 409 


places in our eastern states, we understand, perry is now annu 
ally made in considerable quantities. The fruit should be 
ground directly after being gathered, and requires rather more 
isinglass—(say 14 oz. to a barrel,) to fine it, on 1acking, than ci 
der. In suitable soil the yield of perry to the acre is usually 
about one third more than that of cider. 

The wood is heavy and fine grained, and makes, when stain- 
ed black, an excellent imitation of ebony. It is largely employ- 
ed by turners for making joiners’ tools. The leaves will dye 
yellow. 

GATHERING AND KEEPING THE FRUIT. ‘The pear is a peculiar 
fruit in one respect, which should always be kept in mind; viz. 
that most varieties are much finer in flavour if picked from the 
tree, and ripened in the house, than if allowed to become fully 
matured on the tree. There are a few exceptions to this rule, 
but they are very few. And, on the other hand, we know a 
great many varieties which are only second or third rate, when 
ripened on the tree, but possess the highest and richest flavour 
if gathered at the proper time, and allowed to mature in the 
house. This proper season is easily known, first, by the ripen- 
ing of a few full grown, but worm-eaten specimens, which fall 
soonest frora the tree ; and, secondly, by the change of colour, 
and the readiness of the stalk to part from its branch, on gently 
raising the fruit. The fruit should then be gathered—or so 
much of the crop as appears sufficiently matured—and spread 
out on shelves in the fruit room* or upon the floor of the gar- 
ret. Here it will gradually assume its full colour, and become 
deliciously melting and luscious. Many sorts which, ripened 
in the sun and open air, are rather dry, when ripened within doors 
are most abundantly melting and juicy. They will also last for 
a considerably longer period, i? ripened in this way—maturing 
gradually, as wanted for use—and being thus beyond the risk 
of loss or injury by violent storms or high winds. 

Winter dessert pears should be allowed to hang on the tree 
as long as possible, until the nights become frosty. They 
should then be wrapped separately in paper, packed in kegs, 
barrels, or small boxes, and placed in a cool, dry room, free from 
frost. Some varieties, as the D’Aremberg, will ripen finely 
with no other care than placing them in barrels in the cellar, 
like apples. But most kinds of the finer winter dessert pears, 
should be brought into a warm apartment for a couple of weeks 
before their usual season of maturity. They should be kept co- 
vered to prevent shrivelling. Many sorts that are comparative- 
ly tough if ripened in a cold apartment, become very melting, 


* So important is the ripening of pears in the house that most amateurs 
of this fruit find it to their advantage to have a small room set apart, and 
fitted up with shelves in tiers, to be used solely as a frust rocm. 

18 


410 THE PEAR. 


buttory, and juicy, when allowed to mature in a room kept at 
the temperature of 60 or 70 degrees. 

Propagation. The finer sorts of pears are continued cr in- 
creased, by grafting and budding, and the stocks, on which: to 
work, are either seedlings or suckers. Sucker stocks have usu- 
ally such indifferent roots, they are so liable to produce suckers, 
continually, themselves, and are so much less healthy than seed- 
lings, that they are now seldom used by good cultivators; 
though, if quite young and thrifty, they will often make good 
stocks. 

Seedlings, however, are by far the best stocks for the pear, 
in all cases; and seedlings from strong growing, healthy pears, 
of common quality—such as grow about most farmers’ gardens, 
are preferable, for stocks, to those raised from the best varie- 
ties—being more hardy and vigorous. 

As it is usually found more difficult to raise a good supply of 
seedling pear stocks in this country, than of any other fruit tree, 
we will here remark that it is absolutely necessary, to ensure 
success, that two points be observed. The first, is to clean and 
sow the seed as soon as may be, after the fruit is well matured ; 


the second, to sow it only in deep rich soil. It should be pre- | 
viously trenched—if not naturally deep—at least twenty inches 
or two feet deep, and enriched with manure or compost mixed 
with ashes. This will give an abundant supply of nutriment to — 


the young scedlings, the first year—without which, they become 


starved and parched, after a few inches’ growth, by our hot and 
dry summer, when they frequently fall a prey to the aphis and 
other insects at the root and top. A mellow, rich soil, whose 
depth ensures a supply of moisture, will give strong seedlings, 
which are always, at two years’ growth, fit to go into the nur- 
sery rows for budding. While a dry, thin soil will seldom 
produce good stocks, even in half a dozen years. 

The seeds should be sown precisely like those of the apple, 
in broad drills, and the treatment of the stocks, when planted 
in the rows for budding, is quite similar. Budding is almost 
aniversally preferred by us, for propagating the pear, and this 
tree takes so readily, that very few failures can happen to an 
experienced hand. About the first of August, in this latitude, 
is the proper season for performing this operation. 

We may add here, that one year old pear seedlings, are often 
winter-killed, when the autumn has not been such as to ripen 
the wood thoroughly. A few branches of evergreens, or some 
slight covering laid along the rows, will prevent this. Or, they 
may be laid in by the heels, ina sheltered place. 

The thorn makes very good stocks for the pear, except, that 
if grafted above ground, the tree is often apt to be broken off at 
the point of union, by high winds. This is obviated vy grafting 
a little below the surface. Grafting on the thorn is 9 very use- 


Be. 
aS 
“o 


THE PEAR. 41i 


ful practice for strong clayey soils, as, on such stocks, the pear 
may be grown with success, when it would not otherwise thrive. 
It also comes rather earlier into bearing. Grafting on the 
mountain ash is thought to render the pear more hardy, and it 
retards the blossoming so much as to prevent their being in- 
jured by spring frosts. The pear is sometimes budded on the 
apple, but it is taen usually very short-lived. 

For rendering the pear dwarf, the Quince stock is alinost 
universally used, as the pear unites readily with it, becomes 
quite dwarf in habit, and bears very early. Some large grow- 
ing pears—as the Duchess of Angouléme—extremely liable to 
be blown off the tree, bear much better on the quince stock, 
and others are considerably improved in flavour by it. The 
dwarf pear, however, it must be confessed, rather belongs to the 
small garden of the amateur, than to the orchardist, or him who 
desires to have regular large crops, and long-lived trees. The 
dwarf tree is usually short-lived, seldom enduring more than a 
dozen years in bearing—but it is a pretty and economical way 
of growing a good many sorts, and getting fruit speedily, in a 
small garden.* 

The pear not being very abundantly supplied with fibrous 
roots, should never be transplanted, of large size, from the nur- 
sery. Small, thrifty plants, five or six feet high, are much to 
be preferred. 

SomL, SITUATION, AND cuLTURE. The best soil for this fruit 
tree, is a strong loam of moderate depth, on a dry subsoil. The 
pear will, indeed, adapt itself to as great a variety of soils as 
any fruit tree, but, in unfavourable soils, it is more liable to 
suffer from disease than any other. Soils that are damp during 
any considerable portion of the year, are entirely unfit for the 
pear tree; and soils that are over-rich and deep, like some of 
the western alluvials, force the tree into such over luxuriant 
growth, that its wood does not ripen well, and is liable to be 
killed by winter blight. The remedy, in this case, consists in 
planting the trees on slightly raised hillocks—say eight inches 
above the level of the surface, and using lime as a manure. 
Soils that are too light, on the other hand, may be improved 
by trenching, if the subsoil is heavier, or by top dressing with 
heavy muck and river mud, if it is not. 

In a climate rather cold for the pear, or on a cold soil, it is 
advantageous to plant on a southern slope, but in the middle 
States, in warm soils, we do not consider a decidedly southern 
exposure so good as other rather cooler ones. 


* Whether the Pear can be successfully cultivated on the Quince for mar- 
ket is yet a dobateable question; but that dwarfs are a great acquisition 
to the garden where large standards are inadmissible is unquestioned. 
We believe the promise of some varieties on quince warrants the expecta- 
ion that they will be found profitable for general cultivation. 


412 bp THE PEAR. 


The pear succeeds so well as an open standard, and requires 
so little care for pruning—less, indeed, in the latter respect, 
than any other fruit tree, that training is seldom thought of, 
except in the gardens of the curious or skilful. The systcm of 
quenouille or distaff training, an interesting mode of rendering 
trees very productive in’a small space, we have already fuily de- 
scribed in p. 37, as well as root pruning for the same purpose 
in p. 32. 

> orchard culture, the pear is usually planted about thirty 
feet distant each way; in fruit gardens, where the heads are 
somewhat kept in by pruning, twenty feet is considered sufli- 
cient by many. 

Pear trees, in a bearing state, where the growth is no longer 
luxuriant, should have, every autumn, a moderate top dressing 
of manure, to keep them in good condition. This, as it pro- 
motes steady and regular growth, is far preferable to occasional 
heavy manuring, which, as will presently be shown, has a ten- 
dency to induce the worst form of blight to which this tree is 
subject. 

Diseases. As a drawback to the, otherwise, easy cultivation 
of this fine fruit, the pear tree is, unfortunately, liable to a very 
serious disease, called the pear tree blight, or fire blight, appear- 
ing irregularly, and in all parts of the country; sometimes in 
succeeding seasons, and, again, only after a lapse of several 
years; attacking, sometimes, only the extremities of the limbs, 
and, at other times, destroying the whole tree; producing, occa- 
sionally, little damage to a few branches, but often, also, destroy- 
ing, in a day or two, an entire large tree; this disease has been, 
at different times, the terror and despair of pear growers. Some 
parts of the country have been nearly free from it, while others 
have suffered so much as almost to deter persons from extend- 
ing the cultivation of this fine fruit. For nearly an hundred 
years, its existence has been remarked in this country, and, 
until very lately, all notions of its character and origin have 
been so vague, as to lead to little practical assistance in remoy- 
ing or remedying the evil. 

Careful observation for several years past, and repeated com- 
parison of facts with accurate observers, in various parts of the 
country, have led us to the following conclusions : 

1st. That what is popularly called the pear blight, is, in fact, 
two distinct diseases. 2nd. That one of these is caused by an 
insect, and the other by sudden freezing and thawing of the sap 
in unfavourable autumns. ‘The first, we shall therefore call the 
insect blight, and the second, the frozen-sap blight. 

1, Tue insect BLicHTt. The symptoms of the znsect blight 
are as follows: In the month of June or July, when the tree is 
in full luxuriance of growth, shoots at the extremities of the 
branches, and often extending down two seasons’ growth, are 


THE PEAR. ~ 413 


observed suddenly to turn brown. In two or three days the 
leaves become quite black and dry, and the wood so shrivelled 
and hard as to be cut with difficulty with a knife. If the branch 
is allowed to remain, the disease sometimes extends a short dis- 
tance further down the stem, but, usually, not much further than 
the point where the insect had made his lodgment. The insect 
which causes this blight, was first discovered by the Hon. John 
Lowell, of Boston, im 1816, and was described by Professor 
Peck, under the name of Scolytus pyri. It is very minute, 
being scarcely one-tenth of an inch long; aad it escapes from 
the branch almost as soon as, by the withering of the leaves, we 
are aware of its attack; hence, it is so rarely seen by careless 
observers. In the perfect state, it is a very small beetle, deep 
brown, with legs of a paler colour. Its thorax is short, convex, 
rough in front, and studded with erect bristles. The wing 
covers are marked with rows of punctured points, between which 
are also rows of bristles, and they appear cut off very obliquely 
behind. 

This insect deposits its egg some time in July or August, 
either behind, or below a bud. Whether the egg hatches at 
once, we are not aware, but the following spring, the small grub 
or larva grows through the sap wood or tender alburnum, be- 
ginning at the root of the bud, and burrows towards the centre 
of the stem. Around this centre or pith, it forms a circular 
passage, sometimes devouring it altogether. By thus perforat- 
ing, sawing off, or girdling, internally, a considerable portion of 
the vessels which convey the ascending sap, at the very period 
when the rapid growth of the leaves calls for the largest supply 
of fluid from the roots, the growth and the vitality of the branch 
are checked, and finally extinguished. The larva about this 
time, completes both its transformation, and its passage out, 
and, in the beetle form, emerges, with wings, into the air, to 
seek out new positions for laying its eggs and continuing its 
species. The small passage where it makes its exit, may now 
more easily be discovered, below or by the side of the bud, re- 
sembling a hole bored with a needle or pin. 

It is well to remark here, that the attack of this blight insect 
is not confined to the pear, but in some parts of the country we 
have observed it preying upon the apple and the quince in the 
same manner. In the latter tree, the shoots that were girdled 
were shorter, and at the extremities of the branches only; not 
leading, therefore, to such serious consequences as in the pear. 

The ravages of the insect blight, we are inclined to think, do 
not extend much below the point where the insect has deposited 
its ego, a material point of difference from the frozen-sap blighi 
which often poisons the system of the whole tree, if allowed te 
remain, or if, originally, very extensive, 

The remedy for the insect blight is very distinct. It is that 


414 TOE PEAR. 


orivinally suggested by Mr. Lowell, which we and many others 
have pursued with entire success, when the other form of the 
disease was not also- present. The remedy consists, at the very 
Jirst indications of the existence of the enemy, in cutting off and 
burning the diseased branch, a foot below the lowest mark of 
discoloration. The insect is usually to be found at the bottom 
of this blackened point, and it is very important that the 
branches be removed early, as the Scolytus is now about emerg- 
ing from his burrow, and will speedily escape us, to multiply his 
‘nischief elsewhere. If there is much appearance of the insect 
light, the tree should be examined every noon, so long as there 
are any indications of disease, and the amputated branches ear- 
ried at once to the fire. 

II. THe Frozen-sapP Biicut. We give this term to the most 
formidable phase of this disease that affects the pear tree. 
Though it is, by ordinary observers, often confounded in its 
effects, with the insect blight, yet it has strongly characteristic 
marks, and is far more fatal in its effects. 

The symptoms of the frozen-sap blight are the following: 
First. The appearance, at the season of winter or spring prun- 
ing, of a thick, clammy sap, of a sticky nature, which exudes 
from the wounds made by the knife; the ordinary cut showing 
a clean and smooth surface. 

Second. The appearance, in the spring, on the bark of the 
trunk or branches, often a considerable distance from the ex- 
tremities, of black, shrivelled, dead, patches of bark. 

Third. In early summer months, the disease fully manifests 
itself by the extremities shrivelling, turning black, and decay- 
ing, as if suddenly killed. If these diseased parts are cut off, 
the inner bark and heart-wood will be found dark and dis- 
coloured some distance below where it is fresh and green out- 
side. If the tree is slightly affected only, it may pass off with 
the loss of a few branches, but if it has been seriously tainted, 
the disease, if not arrested, may, sooner or later, be carried 
through the whole system of the tree, which will gradually de- 
cline, or entirely perish. 

To explain the nature of this disease, we must first premise 
that, in every tree, there are two currents of sap carried on, Ist, 
the upward current of sap, which rises through the outer wood, 
(cr alburnum,) to be digested by the leaves ; 2d, the downward 
entrent, which descends through the inner bark, (or Jiber,) 
forming a deposit of new wood on its passage down.* 

Now let us suppose, anterior to a blight season, a very sudden 
and early winter, succeeding a damp and warm autumn.t The 


* Being distributed towards the centre of the stem by the medullary 
rays which communicate from the inner bark to the pith. 
+ Which always happens previously to a summer when tbe blight is 


‘THE PEAR 415 


summer haying been dry, the growth of trees was completed 
early, but this excess of dampness in autumn, forces the trees 
into a vigorous second growth, which continues late. While 
the sap vessels are still filled with their fluids, a sharp and sud- 
den freezing takes place, or is, perhaps, repeated several times, 
followed, in the day time, by bright sun. The descending cur- 
rent of sap becomes thick and clammy, so as to descend with 
difficulty ; it chokes up the sap-vessels, freezes and thaws again, 
loses its vitality, and becomes dark and discoloured, and in some 
cases so poisonous, as to destroy the leaves of other plants, 
when applied to them. Here, along the inner bark, it lodges, 
and remains in a thick, sticky state all winter. If it happens 
to flow down till it meets with any obstruction, and remains in 
any considerable quantity, it freezes again beneath the bark, 
ruptures and destroys the sap-vessels, and the bark and some of 
the wood beneath it shrivels and dies. 

In the ensuing spring, the upward current of sap rises through 
its ordinary channel—the outer wood or alburnum—the leaves 
expand, and, for some time, nearly all the upward current being 
taken up to form leaves and new shoots, the tree appears flou- 
rishing. Toward the beginning of summer, however, the leaves 
commence sending the downward current of sap to increase the 
woody matter of the stem. This current, it will be remember- 
ed, has to pass downward through the inner bark or liber, along 
which still remain portions of the poisoned sap, arrested in its 
course the previous autumn. ‘This poison is diluted, and taken 
up by the new downward current, distributed toward the pith, 
and along the new layers of alburnum, thus tainting all the 
neighbouring parts. Should any of the adjacent sap-vessels 
have been ruptured by frost, so that the poison thus becomes 
mixed with the still ascending current of sap, the branch above 
it immediately turns black and dies, precisely as if poison were 
introduced under the bark. And very frequently it is accom- 
panied with precisely the odour of decaying frost-bitten vegeta- 
tion.* 


very prevalent, and will be remembered, by all, as having been especially 
the case in the autumn of 1843, which preceded the extensive blight of 
the past season. 

* We do not know that this form of blight is common in Europe, bu: 
the following extract from the celebrated work of Duhamel on fruit trees, 
published in 1768, would seem to indicate something very similar, a long 
time ago. 

“The sap corrupted by putrid water, or the excess of manure, bursts the 
cellular membranes in some places, extends itself between the wood and 
the bark, which it separates, and carries its poisonous acrid influence te 
all the neighbouring parts, like a gangrene. When it attacks the small 
branches, tuey should be eut off; if it appears in the large branches or 
body of the tree, all the cankered parts must be cut out down to the sound 
wood, and the wound covered with composition. If the evil be produced 
oy manure or stagnant water, (and it may be produced by other causes,) 


416 THE PEAR. 


The foregoing is the worst form of the disease, and it takes 
place when the poisoned sap, stagnated under the bark in spote 
remains through the winter in a thick semi-fluid state, so as te 
be capable of being taken up in the descending current of the 
next summer. When, on the other hand, it collects in sufficient 
quantity to freeze again, burst the sap vessels, and afterwards 
dry out by the influence of the sun and wind, it leaves the patch- 
es of dead bark which we have already described. As part of 
the woody channels which convey the ascending sap probably 
remain entire and uninjured, the tree or branch will perhaps 
continue to grow the whole season and bear fruit, as if nothing 
had happened to it, drying down to the shrivelled spots of bark 
the next spring. The effect, in this case, is precisely that o* 
girdling only, and the branch or tree will die after a time, bus 
not suddenly. 

From what we have said, it is easy to infer that it would not 
be difficult on the occurrence of such an autumm—when sudden 
congelation takes place in unripened wood—to predict a blight 
season for the following summer. Such has several times been 
done, and its fulfilment may be looked for, with certainty, in all 
trees that had not previously ripened their wood.* 

So, also, it would and does naturally follow, that trees in a 
damp, rich soil, are much more liable to the frozen-sap blight 
than those upon a dryer soil. In a soil over moist or too rich, 


the Old earth must be removed from the roots, and fresh soil put in its 
place, and means taken to draw off the water from the roots. But if the 
disease has made much progress on the trunk, the tree is lost.” TZraité 
des Arbres Fruitiers, vol. 11, p. 100. 

* Since the above was written, we have had the pleasure of seeing a 
highly interesting article by the Rev. H. W. Beeeher, of Indiana, one of 
the most intelligent observers in the country. Mr. Beecher not only 
agrees in the main with us, but he fortifies our opinion with a number of 
additional facts of great value. We shall extract some of this testimony, 
whieh 1s vouched for by Mr. B., and for the publication of which the cul- 
tivators of pars owe him many thanks. 

“Mr. R. Ragan, of Putnam county, Ind., has for more than twelve 
years, suspected that this disease originated in the fall previous to the 
summer on which it declares itself During the Jast winter, Mr. Ragan 
predicted the blight, as will be remembered by some of his acquaintances 
in Wayne Co., and in his pear orchards he marked the trees that would 
suffer, 2ad pointed to the spot which would be the seat of the disease, and 
his prognostications were strictly verified. Out of his orchard of 200 pear 
trees, during the previous blight of 1832, only four escaped, and those had 
been transplanted, and had, therefore, made little or no growth. 

“Mr. White, a nurseryman, near Mooresville, Ind., in an orchard of over 
150 trees, had not a single case of blight in the year 1844, though alk 
around him its ravages were felt. What were the facts in thiscase? His 
orchard is planted on a mould-like piece of ground, is high, of a sandy, 
gravelly soil; earlier by a week than nursery soils in ‘his country; and 
in the summer of 1843, his trees grew through the summer, ripened and 
shed their leaves early in the fall, and duripg the warm spell made n¢ 
second growth.” 


THE PEAR. 417 


the pear is always liable to make late second growths, and its 
wood will often be caught unripened by an early winter. For 
this reason, this form of blight is vastly more extensive and des- 
tructive in the deep, rich soils of the western states, than in the 
dryer and poorer soils of the east, And this will always be the 
case in over rich soils, unless the trees are planted on raised 
hillocks, or their luxuriance checked by root-pruning. 

Again, those varieties of the pear, which have the habit o1 
maturing their wood early, are very rarely affected with the fro- 
zen-sap blight. But late growing sorts are always more or less 
liable to it, especially when the trees are young, and the exces- 
sive growth is not reduced by fruit-bearing. Every nursery- 
man knows that there are certain late growing sorts which are 
always more liable to this blight in the nursery. Among these 
we have particularly noticed the Passe Colmar and the Forelle, 
though when these sorts become bearing trees, they are not 
more liable than many others. The Seckel pear is celebrated 
for its general freedom from blight, which we attribute entirely 
to its habit of making short jointed shoots, and ripening its 
wood very early. 

To distinguish the blight of the frozen-sap from that caused 
by the attack of the Scylotus pyri, is not difficult. The effects 
of the latter cease below the spot where the insect has perforat- 
ed and eaten its burrow in the branch. The former spreads 
gradually down the branch, which, when dissected, shows the 
marks of the poison in the discoloration of the inner bark and 
the pith, extending down some distance below the external 
marks of injury. If the poison becomes largely diffused in the 
tree, it will sometimes die outright in a day or two; but if it is 
only slightly present, it will often entirely recover. The pre- 
sence of black, dry, shrivelled spots of bark on the branches, or 
soft sappy spots, as well as the appearance of thick clammy sap 
in winter or spring pruning, are the infallible signs of the frozen- 
sap blight. 

The most successful remedies for this disastrous blight, it is 
very evident, are chiefly preventive ones. It is, of course, im- 
possible for us to avoid the occasional occurrence of rainy, warm 
autumns, which have a tendency to urge the trees into late 
second growth. The principal means of escaping the danger 
really lies in always studiously avoiding a damp soil for the 
fiuit tree. Very level or hollow surfaces, where heavy early 
autumnal rains are apt to lie and saturate the ground, should 
also be shunned. And any summer top dressing or enriching 
calculated to stimulate the tree into late growth, is perniciuus. 
A rich, dry soil, is, on the whole, the best, because there the 
tree will make a good growth in time to ripen fully its wood, 
and will not be likely to make second growth. A rich, moist 
soil, will, on the contrary, serve continually to stimulate the 

18* 


418 7 THE PEAR. 


tree to new growth. It is in accordance with this, that many 
persons have remarked, that those pear trees growing in com 
mon meadow land, were free from blight in seasons when those 
in the rich garden soils were continually suffering from it. 

The first point then should be to secure a rich but dry, well? 
drained soil. Cold aspects and soils should be avoided, as likely 
to retard the growth and ripening of the wood. 

The second is to reject, in blighted districts, such varieties as 
have the habit of making wood late, and choosing rather those 
of early habit, which ripen the wood fully before autumn. 

Severe summer pruning, should it be followed by an early 
winter, is likely to induce blight, and should therefore be avoid- 
ed. Indeed, we think the pear should always be pruned in 
winter or early spring.* 

As a remedy for blight actually existing in a tree, we know 
of no other but that of freely cutting out the diseased branches. 
at the earliest moment after it appears. The ampucawon snould 
be continued as far down as the least sign of discoloration and 
consequent poisoning is perceptible, and it should not be neg- 
lected a single day after it manifests itself. A still better re- 
medy, when we are led to suspect, during the winter, that it is 
likely to break out in the ensuing summer, is that of carefully 
looking over the trees before the buds swell, and cutting out all 
branches that show the discoloured or soft sappy spots of bark 
that are the first symptoms of the disease. 

Finally, as a preventive, when it is evident, from the nature 
of the season and soil, that a late autumnal growth will take 
place, we recommend laying bare the roots of the trees for two 
or three weeks. Root pruning will always check any tendency 
to over-luxuriance in particular sorts, or in young bearing trees, 
and is therefore a valuable assistance when the disease is feared. 
And the use of lime in strong soils, as a fertilizer, instead of 
manure, is worthy of extensive trial, because lime has a tend- 
ency to throw all fruit trees into the production of short-jointed 
fruit-spurs, instead of the luxuriant woody shoots thduced by 
animal manure. 

In gardens, where, from the natural dampness of the soil or 
locality, it is nearly impossible to escape blight, we recommend 
that mode of dwarfing the growth of the trees—conical stan- 
dards, or guenowilles, described in the section on pruning. ‘This 
mode can scarcely fail to secure a good crop in any soil or cli- 
mate where the pear tree will flourish. 


* The only severe case of blight in the gardens here, during t he sum- 
mer of 1844, was in the head of a Gilogil pear—a very hardy sort, which 
had never before suffered. The previous midsummer it had been severely 
pruned, and headed back, which threw it into late growth. The next 
season nearly the whole remaining part of the tree died with the frozen- 
sap blight. 


as 


THE PEAR. 419 


After the blight, the other diseases which affect the pear tree 
are of little moment. They are chicfly the same as those tc 
which the apple is liable, the same insects occasionally affecting 
both trees, and we therefore refer our readers to the section on 
the apple tree. 

There is, however, a slug worm, which occasionally does great 
damage on the leaves of the pear tree, which it sometimes en- 
tirely destroys. This slug is the Selandria cerasi of Harris. It 
appears on the upper side of the leaves of the pear tree, from 
the middle of June till the middle of July. It is nearly half an 
inch long when fully grown, olive coloured, tapering from the 
head to the tail, not much unlike in shape a miniature tadpole 
The. best destructive for this insect is Mr. Haggerston’s mixture 
of whale oil soap and water,* thoroughly showered or sprinkled 
over the leaves. In the absence of this, we have found ashes 
or quicklime, sifted or sprinkled over the leaves, early in the 
morning, to have an excellent effect in ridding the trees of this 
vigilant enemy. 

Varieties. The varieties of pear have so multiplied within 
the last thirty years, that they may almost be considered end- 
less. Of the new varieties, Belgium has produced the great- 
est number of high quality; England and France many of 
excellence; and, lastly, quite a number of valuable sorts 
have originated in this country, to which some additions are 
made annually. The latter, as a matter of course, are 
found even more generally adapted to our climate than any 
foreign sorts. But we believe the climate of the middle 
States is so nearly like that of Belgium, that the pear is 
grown here as a standard to as great perfection as in any other 
country. 

More than 700 kinds of pears, collected from all parts of the 
world, have been proved in the celebrated experimental garden 
of the Horticultural Society of London. Only a small propor- 
tion of these have been found of first rate quality, and a very 
large number of them are 9f little or no value. The great diffi- 
culty, even yet, seems to be, to decide which are the really 
valuable sorts, worth universal cultivation. We shall not, per- 
haps, arrive at this point, in this country, for several years—not 
until all the most deserving sorts have had repeated trials—and 
the difficulty is always increased by the fact of the difference of 
climate and soil. A variety may be of second quality in New- 
England, and of the first merit in Pennsylvania or Ohio. This, 
however, is true only to a very limited extent, as the fact that 
most sorts of the first character receive nearly the same praise 
im Belgium, England, and all parts of this country, clearly 
proves. High flavour, handsome appearance, productiveness, 


* See page 54. 


420 THE PEAR. 


and uniformly good flavour in all seasons—these are the crite 
rions of the first class of pears.* 

Most of the finer varieties of pears have not the necessary 
hardihood to enable them to resist, perfectly uninjured, the 
violent atmospheric changes of our climate, except under favour- 
able circumstances, consequently the fruit is more or less vari- 
able in quality ; and this is more particularly true of some that 
come to us from abroad with promise of the highest excellence, 
and to pronounce an abiding judgment upon their merits re- 
quires many years’ experience, and careful observation under 
different circumstances, and in various localities. And it must 
be borne in mind, that although young trees give fruit of nearly 
or quite full size and beauty, yet perfection of flavour is only to 
be expected from trees of more mature age. The inference is 
not legitimate that a variety which exhibits great excellence 
in Belgium, or some of the districts of France, will exhibit gene- 
rally in all localities in the United States the same excellence; 
but the supposition is fair, and borne out by some experience, 
that those which possess excellence of a particular character in 
an eminent degree in Europe, will generally exhibit the same 
in particular localities in this country. We would instance such 
vigorous growers, with pretty solid flesh, as the following: Belle 
Lucrative, Rostiezer, Duchess d’Angouléme, Beurre Hardy, &c. 
To produce satisfactory results in the cultivation of pears, some 
of its wants must always be complied with, such as good depth 
of soil, sufficient drainage, and proper enrichment. 

In describing pears, we shall, as usual, designate the size by 
comparison, as follows: Large, as the Beurre Diel or Bartlett ; 
medium, as the Doyenné or Virgalieu; small, as the Seckel. 
With regard to form, Ist. Pyriform, (blaze form,) by which 
some recurvation of the perpendicular lines bounding the sides 
is intended, as Andrews, and the form is further divided into acute, 
as Beurré Bose; obtuse, as Beurré Diel; elongated, as Dix and 
Louise Bonne de Jersey; and depressed pyriform, as Winter 
Nelis. 2d. Obovate, or egg-shaped, as Washington; turbinate, 
as Bloodgood ; obconic, (a form related to the two latter,) but 
with a broader base, as Buffum, or Zvuncate obconic, as Easter 
Beurré or White Doyenne. 3d. Oblate, as Fulton, and Bergamot- 


* The most successful cultivator of pears in this country, whose collee- 
tion comprises hundreds of varieties, lately assured us, that if he were 
asked to name all the sorts that he considered of unvarying and unques- 
tionable excellence in all respects, he could not count more than 20! It 
may then be asked, why do all cultivate so large a variety. We answer, 
because the quality of many is yet not fully decided; agair, there isa 
great difference in taste, as to the merits of a given sort; there are also 
some sorts so productive, or handsome, &c., that they are highly esteemed, 
though only second rate. In a work like the present, we are also obliged 
to describe many sorts of second quality, in order to assist in identifying 
them, as they are already in general cultivation. 


“a 


THE PEAR. 424 


shaped (i. e. oblate, inclining to conic,) as Gansel’s Berga- 
mot. 4th. Pyramidal, the lines extending upward from the 
broad base by right lines or nearly so, as Delies d’Hardenpont 
of Belgium. 


BbhbO 


With regard to the texture of the flesh; buttery, as the 
Doyenné and Bartlett; crisp, as the Summer Bonchretien; 
juicy, as the Napoleon, and St. Germain; as, in apples, the 
blossom end is called the eye, the remains of the blossom, 
the calyx, and the hollow in which it is placed, the basin. 

We have placed the pears in three classes nearly correspond- 
ing to the grades of quality adopted by the American Pomologi- 
eal Congress, of “ best,” “very good,” and “ good ;” but the third 
class, although containing the “ good,” may be considered nearly 
equivalent to a rejected list. 


CLASS I. 


Lhis class contains those which are well known to be of 
unexceptionable quality, and have been found to thrive in 
almost every situation suited to the cultivation of the pear. 


Barrett, or WitiiaMs’s Boncuretien. Thomp. Man. 


Bartlett, of all American gardens. De la Vault. 
Williams’s Bonchretien. Thomp. Lind. Clement Doyenné. 
Poire Guillaume, of the French. 


This noble pear is, justly, one of the most popular of all the 
summer varieties. Its size, beauty, and excellence, entitle it to 
this estimation, apart from the fact that it bears very early, re- 
gularly, and abundantly. It is an English variety, originated 
about 1770, in Berkshire, and was afterwards propagated by a 
London grower by the name of Williams. When first intro- 
duced to this country its name was lost, and having been culti- 
vated and disseminated by Enoch Bartlett, Esq., of Dorchester, 
near Boston, it became so universally known as the Bartlett 
pear, that *t is impossible to dispossess it now.* It suits our 
climate admirably, ripening better here than in England, and has 


* The first imported tree in Mr. Bar‘lett’s grounds, was sent from Eng 
land in 1799. j 


$22 THE PEAR. 


Bartlett, or William's Bonchretien. 


the unusual property of maturing perfectly in the house, even if 
it is picked before it is full grown. It has no competitor as a 
summer market fruit. The tree grows upright, with thrifty, 
yellowish-brown shoots, and narrow, folded leaves. 

Fruit of large size, irregularly pyramidal. Skin very thin 
and smooth, clear yellow, (with a soft blush on the sunny side, 
in exposed specimens,) rarely marked with faint russet. Stalk 
one to one and a half inches long, stout, inserted in a shallow, 
flat cavity. Calyx open, set in a very shallow, obscurely plaited 


basin. Flesh white, and exceedingly fine-grained and buttery ; 


THE PEAR. 423 


it is full of juice, sweet, with a highly perfumed, vinous flavour, 
(In damp or Givonrable soils, it is sometimes slightly acid. ) 
Ripens from last of August to middle and last of September. 


Brvurre Gris p’Hiver Nouveau. Al. Pom. 


Beurré Gris d’Hiver. Beurré Gris Supérieur. 
“ Gris d’Lugon. “de Fontenay. 


Beurré Gris d Hiver Nowveau. 

Tree not very vigorous, but productive, young wood, dark 
reddish brown. Fruit medium, obovate, truncate, remotely 
pyriform, Skin golden russet, with a fine sunny cheek, and 
sprinkled with dots. Stalk very stout, very much inclined, in- 
serted by a lip in a small depression. Calyx very small and 
open, basin very small. Flesh somewhat granular, juicy, but- 
tery, melting. Flavour rich and sugary, with a very peculiar 
aroma. November, February. 


Brurré p’Ansgov. Ken. 
Ne Plus Meuris of the French. 

A roble fruit said to be of French origin. Tree vigorous; 
young shoots yellowish brown, very productive, succeeds well on 
quince. 

Fruit 'arge, obovate, obtusely-pyriform, some times nearly 


424 THE PEAR. 


Beurré @ Anjou. 


globular. Stem short, thick and fleshy, inserted in a cavity, 
surrounded by russet. Calyx very small, open, stiff, in an ex- 
ceedingly small basin, surrounded by russet. Skin greenish, 
sprinkled with russet, sometimes shaded with dull crimson, and 
sprinkled thickly with brown and crimson dots. Flesh whitish, 
not very fine, melting, juicy, with a brisk vinous flavour, pleas- 
antly perfumed. October, November. 


Becrré Diet. Thomp. Lind. P. Mag. 


Diel’s Butterbirne. Beurré Royale. Beurré 4’Yelle. 

Diel. Dorothée Royale. De Melon. 

Dorothée Royale. Gros Dillen. Melin de Kops. 

Grosse Dorothée. Dillen. Beurré Magnifique. 

Sylvanche vert d’hiver Des Trois Tours. Beurré Incomparable. 
Mabille. 


A chance seedling near Brussels, Belgium, dedicated by Van 
Mons, and named in honour of his friend Dr, Augustus Free 


, | THE PEAR. 425 


Beurré Diel. 


derick Adrien Diel, a distinguished German pomologist. Its 
vigour, productiveness and beauty, have made it already a 
general favourite with our planters. It is in every respect, a 
first rate fruit in favourable situations, but on very young trees 
and in cold soils, it is apt to be rather coarse and astringent. 
The tree has long, very stout, twisting branches, and is uncom- 
monly vigorous. Young shoots dark grayish-brown. 

Fruit large, varying from obovate to obtuse-pyriform. Skin 
rather thick, lemon yellow, becoming orange yellow, marked 
with large brown dots, and marblings of russet. Stalk an inch 
to an ‘nch and three quarters long, stout, curved, set in a rather 


426 THE PEAR. a 


uneven cavity. Calyx nearly closed, and placed in a slightly 
furrowed basin. Flesh yellowish-white, a little coarse grained, 
especially at the core, but rich, sugary, half melting, and in 
good specimens, buttery and delicious. In eating, in this coun- 
try, from September to December, if picked and ripened in the 
house. 

Beurrt Bosc. Thomp. 


Bosc’s Flaschenbirne. Calebasse Bosc (erroneously). 


Beurré Bosc. 
The Beurré Bose is a pear to which we give our unqualified 


a THE PEAR, 427 


praise. Il; is large, handsome, a regular bearer, always perfect, 
and of the highest flavour. It bears singly, and not in clusters, 
looking as if thinned on the tree, whence it is always of fine 
size. It was raised in 1807 by Van Mons, and named Calebassa 
Bose in honour of M. Bose, a distinguished Belgian cultivator 
Having also been received at the garden of the Horticultural 
Society of London under the name of Beurré Bosc, Mr. Thomp- 
son thought it best to retain this name, as less likely to lead to 
a confusion with the Calebasse, a distinct fruit. The tree grows 
vigorously; shoots long, brownish olive. 

Fruit large, pyriform, a little uneven, tapering long and 
gradually into the stalk. Skin pretty smooth, dark yellow, a 
good deal covered with streaks and dots of cinnamon russet, 
and slightly touched with red on one side. Stalk one to twe 
inches long, rather slender, curved. Calyx short, set in a very 
shallow basin. Flesh white, melting, very buttery, with a rich, 
delicious and slightly perfumed flavour. Ripens gradually from 
the last of September to the last of October. 


Beurr&, Easter. P. Mag. Thomp. 


Beurré Easter. 


425 THE PEAR. 
Bergamotte de la Pentecdte. Beurré de Paques, 
Beurré de la Pentecdte. Philippe de Paques. 
Beurré d’Hiver de Bruxelles. Bezi Chaumontelle tres gros. 
Doyenné d’Hiver. Chaumontel tres gros. 
Doyenné du Printemps. Canning. 
Beurré Roupé. Seigneur d’Hiver. 
Du Patre. 


The Easter Beurré is considered abroad, one of the very best 
late winter or spring pears. It seems to require a rather warm- 
er climate than that of the eastern states, to arrive at full per- 
fection, and has disappointed the expectation of many cultiva- 
tors. It bears well here, but is rather variable in quality. In 
good seasons, if packed away in boxes and ripened off in a warm 
room, it is a delicious, melting, buttery fruit. The tree grows 
upright, and thriftily, with reddish yellow shoots. It requires 
a warm exposure and a rich soil, to give fine fruit as an open 
standard tree. 

Fruit large, roundish-obovate, often rather square in figure. 
Skin yellowish-green, sprinkled with many russetty dots, and 
some russet, which give it a brownish cheek in some specimens. 
Stalk rather short, stout, planted in an abruptly sunken, obtuse 
cavity. Calyx small, closed, but litte sunk among the plaited 
folds of the angular basin. Flesh white, fine grained, very but- 
tery, melting, and juicy, with a sweet and rich flavour. 


Bioopeoop. Man. 
Early Beurré, of some. 


The Bloodgood is 
the -highest flavoured 
of all early pears, and 
deserves a place even 
in the smallest garden. 
It was named from the 
circumstance of its hay- 
ing been brought into 
notice about 1835, by 
the late James Blood- 
good, nurseryman, 
Flushing, L. I. The 
sort was brought to 
that nursery as a new 
variety, withouta name 
however, by some per- 
son on Long Island, 
unknown to Mr. B., 
who was never able 
afterward to trace its 
history further. The 


BG 
Bloodgood 


THE PEAR. 425 


tree is rather short jointed, with deep reddish b1 own wood, grows 

moderately fast, and bears early and regularly. The fruit, like 

that of all early pears, is better if ripened in the house. It 

surpasses every European variety of the same scason, and 

together with the Dearborn’s Seedling, another native sort, will 

supplant in all our gardens the Jargonelle, and all inferiour early 
ears. 

Fruit of medium size, turbinate, inclining to obovate, thick- 
ening very abruptly into the stalk. Skin yellow, sprinkled 
with russet dots, and net-work markings, giving it a russctty 
look on-one side. Calyx strong, open, set almost without de- 
pression. Stalk obliquely inserted, without depression, short, 
dark brown, fleshy at its base. Flesh yellowish-white, buttery 
and melting, with a rich, sugary, highly aromatic flavour. The 
thin skin has a musky perfume. Core small. Ripe from the 
25th of July to the 10th of August. 


Burrum. Man. 
Buffam. 


The Buffam is a 
native of Rhode 
Island, and from 
its general resem- 
blance to the Doy- 
enné, itis, no doubt, 
a seedling of that 
fine sort. It is an 
orchard pear of the 
first quality, as it is 
a very strong, up- 
right grower, bears 
large,regular crops, 

“and is a very hand- 
some and saleable 
fruit. It is a little 
variable in quality. 
We have frequent- 

- ly eaten them so 
fine, as scarcely to 
be distinguished 
from the Doyenné, 
and again, when 
rather insipid. It 
may be considered 
a beautiful and 
good, though not 
Buffam. first rate variety. 


430 THE PEAR. 


Fruit: of medium size, oblong obovate, a little smaller on one 
side. Skin fair, deep yellow, (brownish green at first,) finely 
suffused over half the fruit, with bright red, sprinkled with smal! 
brown dots, or a little russet. Stalk an inch lony, inserted in a 
very slight cavity. Calyx with small segments. and basin of 
moderate size. Flesh white, buttery, not so juicy as the Doy- 
enné, but sweet, and of excellent flavour. The strong upright 
reddish-brown shoots, and peculiar brownish-green appearance 
of the pear, before ripening, distinguish this fruit. September 


CHURCH. 


Church. - 


this and also the Parsonage, both of which are undoubtedly 
fruits of the highest excellence, were brought to our notice by 
S. P. Carpenter, of New Rochelle, who has made diligent in- 
quiry as to their origin, of very aged people of the vicinity, who 
are conversant with their history, and uniformly state that the 
trees originated on land belonging to Trinity Church of that 
village, where the trees now stand. The former is a tree of 
two feet in diameter, forty feet high; the latter, which stands 


TUE PEAR. 431 


near the parsonage, is also a healthy tree of about the same 
age, and uniformly a great bearer, yielding from fifteen te 
twenty bushels annually. The habit of the Church pear is 
somewhat spreading in its growth, uniformly productive, and 
the fruit unvarying in its quality; young wood deep yvilow, or 
fawn. 

Fruit rather below medium size, oblate, inclining to turbinate, 
generally very much depressed, somewhat angular. Stalk 
rather long, stout, at its insertion in a small cavity su1rounded 
by russet. Calyx, small and closed in a broad, rather shallow 
basin. Skin green, becoming yellow at maturity. Flesh white, 
very buttery, juicy, melting, with an exceedingly rich, sweet, 
and highly perfumed flavour. Core small. Ripens slowly, and 
continues in use all of September. 


Dearzorn’s Szepiinc. Man. Thomp. 


Nones. A very admirable, early 


pear, of first quality, raised 
in 1818, by the Hon. H. A. 
S. Dearborn, of Boston. It 
bears most abundant crops 
in every soil, and is one of 
the most desirable carly va- 
rieties, succeeding the Blood- 
gocd, and preceding the 
Bartlett. | Young shoots 
long, dark brown. Fruit 
scarcely of medium size, tur- 
binate, and very regularly 
formed. Skin very smooth, 
clear light yellow, with a 
few minute dots. Stalk slen- 
der, rather more than an 
inch long, set with very little 
depression. Calyx with de- 
licate, spreading segments, 
set in a very shallow basin. 
Flesh white, very juicy and 
melting, sweet and svrightly 
Dearborn’s Seedling. in flavour. Ripens about 
the middle of August. 


\ 


Dix. Man. Ken. 


The Dix is, unquestionably, a fruit of the highest excellence, 
and well deserves the attention of all planters. It is one of the 
hardiest of pear trees, and although the tree does not coine into 
bearing until it has attained considerable size, yet it produces 


439 THE PEAR. 


Diz. 


abundantly, and from its habit, will undoubtedly prove remark- 
ably long-lived, and free from disease. The young branches 


THE PEAR. ‘ 433 


are pale yellow, upright and slender. The original tree, about 
thirty-five years old, stands in the garden of Madam Dix, Bos- 
ton. It bore for the first time in 1826. 

Fruit large, oblong, or long pyriform, Skin roughish, fine 
deep yellow at maturity, marked with distinct russet dots, and 
sprinkled with russet around the stalk. Calyx small, for so 
large a fruit, basin narrow, and scarcely at all sunk. Stalk 
rather stout, short, thicker at each end, set rather obliquely, but. 
with little or no depression. Flesh not very fine grained, but 
juicy, rich, sugary, melting, and delicious, with a slight per- 
fume. October and November. 


Doyrenne Bovssocr. 


Doyenne Boussouck nouvelle. Peurre de Merode. 
Double Philippe. 
Tree vigorous, an early and productive bearer. Fruit vary- 
ing in form, obovate, inclining to conic, large specimens oblate. 
Skin rough, deep yellow, netted and clouded with russet, with a 


Doyenné Boussock. 
19 


“ae 


434 ; THE PEAR. 


warm cheek. Stalk rather short and stout, inserted in a 
round cavity. Calyx open, basin shallow. Flesh buttery, juicy, 
melting, sweet, aromatic, and excellent. September and October. 


Doyenné v’ets. Nois. Bon. Jard. 
Summer Doyenné. Doyenné de Juillet. 
Duchess de Berry d’ete of Bivort. 

Tree very vigorous, upright, an early and profuse bearcr 
Fruit small, roundish, obovate, slightly turbinate. Skin smooth, 
fine, yellow, often shaded with bright red, and covered with 
numerous grey or russet dots. Stalk rather short and thick, 
fleshy at its junction, with the fruit, almost without depression. 
Calyx small, and open in a very shallow, slightly corrugated 
basin. Flesh white, melting, juicy, with a sweet pleasant flavour. 
A very gvoa eamy pear, ripening about the same time. or a 
little later than Madeline. Last of July. 


Doyrenne D’ALENGON, bs 


Doyenne d’Hiver d’Alencon. Prevoost 
Doyenne Gris d’ Hiver Nouveau. 
Doyenne Marbré. Cat. H. A. 

Doyenne d’Hiver Nouveau. Bivort, 
St. Michael d’ Hiver. 


Doyenne @ Hiver d Alencon 


THE PEAR, 435 


Tree vigorous, making a handsome pyramid, succeeds on 
quince. Fruit medium, roundish-oval, inclining to obovate o1 
pyriform. Skin rough, yellow, shaded with dull crimson, or 
carmine, thickly sprinkled with russet or brown dots. Stalk ot 
moderate length, pretty large, inserted in a medium cavity. 
Calyx open, segments persistent, basin deep, round, upright. 
Flesh somewhat granular, buttery, juicy, sugary, very rich, 
sprightly, and highly perfumed. December to April. 


Doyenne SIEULLE. 


Sieulle. Beurre Sieulle. 
Bergamotte Sieulle. 


Doyenne Sieulle. 


Raised by M. Sieulle, gardener. Tree vigorous and produc: 
uve. Fruit medium, conic, truncate, angular. Skin greenish. 
yellow, thickly sprinkled with green or brown dots. Stalk 
long, curved, stout, inserted in a broad cavity by a ring or lip, 
Calyx open in a small shallow basin. Flesh white, coarse, very 
buttery, juicy, with a rich vinous, slightly aromatic flavour 
October, November, 


436 | THE PEAR. 


Doyverwn&é, Wutrz. Thomp. Lind. P. Mag, 


Virgalieu, of New York. 

St. Michael, of Boston. 
Butter pear, of Philadelphia. 
Virgaloo. t of some American 


Doyenné blane. 
Beurré blanc. 
Poire de Simon. 
Poire neige. 


Bergoloo. gardens, Poire de Seigneur. of the 
Yellow Butter. Coxe. Poire Monsieur. French. 
White Beurré. Valencia. 
White Autumn Beurré. Citron de Septembre. 
Dean’s. | of the Bonne-ente. 
Warwick Bergamot. Enalish A courte queue. 
Snow Pear. ee Kaiserbirne. 
Pine Pear. Kaiser d’Automne. of the 
ms Michel. Weisse Herbst Butterbirne. { Dutch 
eigner. Decnantsbirne. 
Doyenné, Duh. Dill. Nouvelle d’Ouef. 
Doyenné White. 


The White Doyenné is, unquestionably, one of the most per- 


fect. of autumn pears. 


Its universal popularity is attested by the 


great number of names by which it is known in various parts of 


theworld. Asthe Virgalieu in New York, Butter Pear in Phila 


THE PEAR. 437 


delphia and St. Michel’s inBoston, it is most commonly known, 
but all these names, so likely to create confusion, shou!d be laid 
aside for the true one, White Doyenné.* It is an old French va- 
riety. The branches are strong, upright, yellowish-gray or light 
brown. 

Fruit of medium or large size, regularly formed, obovate. It 
varies considerably in different soils, and is often shorter or 
- longer on the same tree. Skin smooth, clear, pale yellow, regu- 
larly sprinkled with small dots, and often with a fine red cheek, 
Stalk brown, from three-fourths to an inch and a fourth long, a 
little curved, and planted in a small, round cavity. Calyx al 
ways very small, closed, set in a shallow basin, smooth or deli 
cately plaited. Flesh white, fine-grained, very buttery, melt- 
ing, rich, high-flavoured, and delicious. September, and, if 
picked early from the tree, will often ripen gradually till 
December. 

The Dovrenne Panacue, or Striped Dean, is a variety rather 
more narrowing to the stalk, the skin prettily striped with yel- 
low, green, and red, and dotted with brown. Flesh juicy, melt- 
ing, but not high flavoured. October. 


Dorenne, Gray. Thomp. Lind. P. Mag. 


Gray Butter Pear. Doyenné Gris. Duh. 

Gray Deans. Doyenné Rouge. 

Gray Doyenné. Doyenné Roux. Nois Poit. 
Red Doyenné. Doyenné d’Automne. 

St. Michel Doré. Red Beurré. incorrectly 
Doyenné Galeux. Beurre Rouge. } of some. 


Doyenné Boussouck, (of some.) 


The Gray Doyenné strongly resembles the White Doyenné 
in flavour and general appearance, except that its skin is covered 
all over with a fine, lively cinnamon russet. It is a beau- 
tiful pear, usually keeps a little longer, and is considered by 
many rather the finer of the two. Shoots upright, grayish- 
brown. 

Fruit of medium size, obovate, but usually a little rounder than 
the White Doyenné. Skin wholly covered with smooth cinna- 
mon russet, (rarely a little ruddy next the sun.) Stalk half, to 
three-fourths of an inch long, curved, set in a narrow, rather 
deep and abrupt cavity. Calyx small, closed, and placed in a 
smooth, shallow basin. Flesh white, fine grained, very buttery, 
melting, rich, and delicious. Middle of October, and will keep 
many weeks, 


* Virgalieu seems an American name, and is always liable to be con- 
founded with the Virgouleuse, a very different fruit. The Doyenné, (pro- 
nounced dwoy-annay,) literally deanship, is probably an allusion to the 
Dean, by whom it was first brought into notice. 


$3& THE PEAR, 


FiemisH Beauty. Lind. Thomp. 
Belle de Flanders. Poire Davy. 


Bosch Nouvelle. Impératrice de France 
Bosch. Fondant Du Bois. 
3osc Sire. Boschpeer. 


Beurre Spence, (erroneously.) 


Flemish Beauty. 

Tn good soils and open situations, the Flemish Beauty 1s cer- 
tainly one of the most superb pears in this climate. We have 
seen specimens, grown on the banks of the Hudson, the past 
summer, which measured twelve inches in circumference, and 
were of the finest quality. The tree is very luxuriant, and bears 
early and abundantly; the young shoots upright, dark brown, 
It should be remarked, however, that the fruit requires to be 
gathered sooner than most pears, even before it parts readily 
from the tree. If it is then ripened in the house, it is always 
fine, while, if allowed to mature on the tree, it usually becomes 
soft, flavourless, and decays soon. 


THE PEAR. 43S 


Frui’ large, obovate. Skin a little rough, the ground pale 
yellow, but mostly covered with marblings and patches of light 
russet, becoming reddish brown at maturity, on the sunny side. 
Stalk rather short, from an inch to an inch and a half long, and 
pretty deeply planted in a peculiarly narrow, round cavity. 
Calyx short, open, placed in a small, round basin. Flesh yel- 
lowish-white, not very fine grained, but juicy, melting, very 
saccharine and rich, with a slightly musky flavour. Last of 
September. 


Fonpante p’Avutomne. Thomp. 


Belle Lucrative. Seigneur d’Esperin, originally. 
Fondante d’Automne. Bergamotte Fiévée. 


Fondante @ Automne. 


lf we were asked which are the two highest flavoured pears 
known in this country, we should not hesitate to name the Seck- 
el, ard the Fondante d’Automne, (Autumn melting.) It isa 
new “lemish pear, and no garden should be destitute of it. The 
tree 1s of moderate growth, the young shoots long, yellowish-gray. 
Frait medium size, obovate, narrow, but blunt at the stalk, 


440 THE PEAR. 


Skin pale yellowish-green, slightly russeted. Stalk little more 
than an iach long, stout, often fleshy, obliquely inserted in a 
slight, irregular cavity. Calyx very short, open, with few divi- 
sions, set in a basin of moderate depth. Flesh exceedingly 
juicy, melting, sugary, rich and delicious. Last of September. 


KirtLanp. 
Kirtland’s Seedling. Kirtland’s Seckel. 
Kirtland’s Beurre. 

Raised by H. T. Kirtland, Poland, Ohio. Tree moderately 
vigorous. Young wood olive brown. 

Fruit medium or below, obtusely obovate, or Bergamot shape, 
sometimes obscurely-pyriform. Skin fine yellow, mostly cover- 
ed with bright russet, occasionally mottled and streaked with 
red on the sunny side. Stalk rather short and stout, inserted 
in a small cavity, often by a ring or lip. Calyx partially open, 
persistent ; basin shallow and broad. Flesh melting, juicy, sweet, 
aromatic, and excellent, very ke the Seckel but not so rich, 
Ripe first of September. (Prof. Kirtland in Pom. Rep.) 


LAWRENCE. 
Origin, Flush- 
ing, L. EL, and 
first brought to 
notice by Wil- 
comb and King. 
Tree of mode- 
rate growth, an 
early and pro- 
fuse bearer. 
Fruit full me- 
dium size, ob- 
ovate, obtuse- 
pyriform. Stalk 
rather long, in- 
serted in an ir- 
regular cavity, 
generally at an 
inclination, and 
eometimes by a 
hp. Calyx par- 
, tially closed in 
‘a broad shallow 
basin, surround- 
ed by promi- 
nences, Skin 
fine lemon yel- 
low, uneven, , 
very _ thickly Lawrence. 


THE PEAR. 44] 


covered with minute brown dots. Flesh whitish, slightly gra- 
nular, somewhat buttery, with a very rich aromatic flavour, 
November to January. This is unsurpassed among our early 
winter pears. 


MavELEIng, or Citron pes Carmzs. Lind. P. Mag. Thomp. 


Madeleine. Nois. Green Chisel. incorrectly, of some 
Citron des Carmes. O. Duh. Early Chaumontelle. § American gardens 
Magdelen. 


The Madeleine is one of 
the most refreshing and 
excellent of the early pears; 
indeed, as yet, much the 
best at the time of its ripen- 
ing—before the Bloodgood. 
It takes its name {rom its 
being in perfection, in 
France, at the feast of St. 
Madeleine. Citron des Car- 
mes comes from its being 
first cultivated by the Car- 
melite monks. It is much 
the finest early French va- 
riety, and deserves a place 
in all collections. The tree 
is fruitful and vigorous, with 
long erect olive-coloured 
branches. 9 
Fruit of medium size, 
obovate, but tapering gra- 
dually to the stalk. Stalk 
long and slender, often 
nearly two inches, set on Madeleine, or Citron des Carmes. 
the side of a small swelling. Skin smooth, pale yellowish-green, 
(very rarely, with a little brownish blush and russet specks 
around the stalk.) Calyx small, in a very shallow, furrowed 
basin. Flesh white, juicy, melting, with a sweet and delicate 
flavour, slightly perfumed. Middle and last of July. 


Ort. 


A seedling of the Seckel; originated with Samuel Ott, Mont- 
gomery Co., Pa. Tree moderately vigorous, with short and 
sti ut yellowish-olive branches. 

Fruit small, roundish, turbinate. Skin greenish-yellow, par- 
tially netted with russet, reddish on the sunny side. Stalk long 
and curved, inserted in a slight depression. Calyx in a round, 
open basin. Flesh melting sugary, rich, perfumed and aroma- 

19 


442 


tic. Ripe middle of Au- 
gust An excellent little 
pear, not quite equal to 
the Seckel, but valuable 
for its earliness. 


RostiezeEr. 


A foreign variety which 
is scarcely medium in size 
and has not generally 
much beauty of colour, 
yet combines an assem- 
blage of excellences that 
places it in the rank be- 
fore any other of its season. 
It is healthy and vigorous 
in its habit, an early and 
most profuse bearer, and 
in flavour is only equalled 
by the Seckel, which ri- 
penssix weeks later. Form 
obovate-pyriform, some- 
times turbinate. Skin dull 
yellow green, mixed with 
reddish-brown on the sun- 
ny side. Stalk long and 
slender, curved, and in- 
serted with very little 
depression. Calyx open, 
persistent; basinsmall, and 
corrugated, Flesh juicy, 
melting, somewhat but- 
tery, exceedingly sugary, 
vinous, aromatic and plea- 
santly perfumed. Middle 
of August to middle of 
September. The young 
trees produce but few 
shoots of strong growth, 
and require severe shorten- 
ing to bring them into a 
fine symmetric form, 


THE PEAR. 


Ott. 


Rossier, 


THE PEAR. 443 


Srcxet, Coxe. Lind. Thomp. 


Seckle. Syckle. 
Sickel. Red Cheeked Seckel, 
New-York Red Cheeiz. 


We do not hesitate to 
pronounce this American 
pear the richest and most 
exquisitely flavoured variety 
known. In its highly con- 
centrated, spicy, and honied 
flavour, it is not surpassed, 
nor indeed equalled, by any 
European variety. When 
we add to this, that the 
tree is the healthiest and 
hardiest of all pear trees, 
forming a fine, compact, 
symmetrical head, and bear- 
ing regular and abundant 
crops in clusters at the ends 
of the branches, it is easy 
to see that we consider no 
garden complete without it. Seckel. 
Indeed we think it indispensable in the smallest garden. The 
stout, short-jointed olive-coloured wood, distinguishes this 
variety, as well as the peculiar reddish-brown colour of the 
fruit. The soil should receive a top-dressing of manure fre- 
quently, when the size of the pear is an object. The Seckel pear 
originated on the farm of Mr. Seckel, about four miles from 


Philadelphia.* 


* Ths precise origin of the Seckel pear is unknown. The first pomolo- 
gists of Europe have pronounced that it is entirely distinct from any Eu- 
ropean variety, and its affinity to the Rousselet, a well known German 
pear, leads to the supposition that the seeds of the latter pear having been 
brought here by some of the Germans settling near Philadelphia, by chance 
produced this superior seedling. However this may be, the following 
morceau of its history may be relied on as authentic, it having “been re- 
lated by the late venerable Bishop White, whose tenacity of memory is 
well known. About 80 years ago, when the Bishop was a lad, there was 
a well known sportsman and cattle dealer in Philadelphia, who was fami- 
liarly known as “Dutch Jacob.” Every season, early in the autumn, on 
returning from his shooting excursions, Dutch Jacob regaled his neigh- 
bours with pears of an unusually delicious flavour, the secret of whose 
place of growth, however, he would never satisfy their curiosity by di- 
vulging. At length, the Holland Land Company, owning a considerable 
tract south of the city, disposed of it in parcels, and Dutch Ja7ob then 
secured the ground on which his favourite pear tree stood, a fine strip of 
Jand near the Delaware. Not long afterwards, it hecame the farm of Mr. 
Seckel, who introduced this remarkable fruit to public notice, and it re. 


444 THE PEAR. 
* 

It was sent to Europe by the late Dr. Hossack, in 1819, and 
the fruit was pronounced by the London Horticultural Society 
exceeding in flavour the richest of their autumn pears. 

Fruit small, (except in rich soils,) regularly formed, obovate. 
Skin brownish-green at first, becoming dull yellowish-brown, 
with a lively russet red cheek. Stalk half to three-fourths of 
an inch long, slightly curved, and set in a trifling depression. 
Calyx small, and placed in a basin scarcely at all sunk. Flesh 
whitish, buttery, very juicy and melting, with a peculiarly rich, 
spicy flavour and aroma. It ripens gradually in the house from 
the end of August to the last of October. ; 


SHELDON. 
Wayne. 


Shelden. 


Tree vigorous, erect, hardy, and a goed bearer, shoots yellow- 


ceived his name. Afterwards the property was added to the vast estate 

of the late Stephen Girard. The original tree still exists, (or did a few 

se ago.) vigorous and fruitful. Specimens of its pears were, quite 

eae exhibited at the annual shows of the Pennsylvania Horticultural 
ociety. 


THE PEAR. 445 


Rin. An accidental seedling on the farm of Mr. Sheldon, in the 
town of Penfield, Wayne County, N. Y. 
Fruit medium or above, roundish, truncate, conic, sometimes 
oval, or Bergamot shape. Skin yellow, or greenish-russet, with 
a richly shaded cheek. Stalk short, inserted in an uneven 
cavity. Calyx small, set in a round narrow basin. Flesh a 
little coarse, melting, juicy, with a very brisk, vinous, highly 
perfumed flavour. Ripens in October. 


Tyson 


A native seedling, 
found in a hedge on 
the farm of Jonathan 
Tyson, of Jenkin- 
town, near Phila- 
delphia. Tree an 
upright vigorous 
grower, but a tardy 
bearer, very produc- 
tive, young wood 
dark brown. 

Fruit medium, 
considerably rang- 
ing in shape from 
conic, to pyramidal, 
and pyriform. Skin 
clear, deep yellow 
at full maturity, 
slightly — russeted, ~ 
with a fine crimson 
cheek. Stalk long 
and curved, gene- 
rally inserted by a 
fleshy ring or lip. 
Calyx open, basin 
shallow. Flesh ra- 
ther fine, juicy, 
melting,very sugary, 
and somewhat aro- 
matic. Ripens last 
of August and first Tyson. 
of September. 


Ursaniste. Thomp. Lind. 
Count Coloma. Beurré Picquery. 
St. Mare? Beurre Drapiez. 
The Urbaniste is a fruit for which we confidently predict the 
highest popularity in this country. In its delicious flavour it 


448 THE PEAR. 


/ 


a 


Urbaniste. 


compares, perhaps, more nearly with the favourite old Doyenné 
or Virgalieu, than any other fruit, and adds, when in perfection, 
a delicate perfume, peculiarly its own. Its handsome size and 
appearance, and remarkably healthy habit, commend it for those 
districts where, from neglect or bad soil, the Doyenné does not 
flourish, The tree is a moderately vigorous grower, and though 
it does not begin to bear so early as some of the new varieties, 
it yields abundant and regular crops, and gives every indication 
of a long-lived, hardy variety. For the orchard or garden in 
the middle states, therefore, we consider it indispensable. With 
so many other fine sorts, we owe this to the Flemish, it having 
been originated by the Count de Coloma, of Malines. It was 
first introduced into this country in 1823. Young shoots up- 
right, short-jointed, greyish yellow. 

Fruit of medium size, often large, pyramidal obovate. Skin 
smooth and fair, pale yellow, with gray dots, and a few russet 


THE PEAR. 447 


streaks, Stalk about an inch long, rather stout, and inserted iu 
a well marked or rather broad depression. Calyx small, closed 
and set in a narrow basin, which is abruptly and rather deeply 
sunk, Flesh white, (yellowish at the core,) buttery, very melt- 
ing and rich, with a copious, delicious juice, delicately perfumed. 
Ripens from the last of September til! the end of November, if 
kept in the house. 


Winter Neus. Lind. Thomp. 


Nélis @’Hiver. La Bonne Malinoise, 
Bonne de Malines. Milanaise Cuvelier. 
Beurré de Malines. Etourneau. 

Winter Nelis. 


The Winter Nelis holds, in our estimation, nearly the same 
rank among winter pears, that the Seckel does among the au- 
vumnal varieties. It is a very hardy and thrifty tree, and bears 
regular crops of pears which always ripen well, and in succes- 
sion. Branches diverging, rather slender, light olive. 

It is a Flemish pear, and was originated by M. Nelis, of 
Mechlin. 


448 THE PEAR. 


- 
Fruit of medium size, or usually a little below it, soundisn- 
obovate, narrowed-in near the stalk. Skin yellowish-green at 
maturity, dotted with grey russet, and a good deal covered with 
russet patches and streaks, especially on the sunny side. Stalk 
an inch and a half long, bent, and planted in a narrow cavity. 
Calyx open, with stiff, short divisions, placed in a shallow basir. 
Flesh yellowish-white, fine grained, buttery and very melting, 
abounding with juice, of a rich, saccharine, aromatic flavour. Inu 
pertection in December, and keeps till the middle of January. 


CLASS IL. 


Comprises those of very good quality; those that are new 
and untested, but give promise of excellence; and some of 
which may not, on further trial, prove worthy of this class, but 
which we are not ready at present to reject. 


ABBOTT. 


Origin, Providence, R. I., on the farm of Mrs. Abbott. A 
vigorous grower, and the fruit, although not of first quality, is 
uniformly good, and exceedingly beautiful. Fruit of medium 
size, obovate, inclining to pyriform, with the largest diameter 
near the centre. Skin yellowish, considerably shaded with 
crimson, sprinkled with grey and crimson dots, and having a 
few russet patches. Stalk medium, inserted by a lip or ring, in 
a slight depression surrounded by russet. Calyx open, with 
segments persistent, in a broad open basin. Flesh white, granu- 
lar, buttery, juicy, melting. Flavour sweet, pleasant, and per- 
fumed. Ripens last of September. 


Asst Moncein. Tourrés. 


Fruit of first quality, immensely large, weighing forty-two 
ounces, recommended by M. Tourres as a delicious fruit. Ripe 


March and April. (Hoy. Mag.) 


Ass Epovarp. Bivort. 


Tree a beautiful pyramid, very vigorous on pear and quince. 
Fruit medium, turbinate, Skin bright green, becoming bright 
yellow at maturity. Flesh white, half fine, melting, half but- 
tery, Juice abundant, sugary, and agreeably perfumed, resembles 


THE PEAR. 449 


the Jaminet. Ripens in November. (AL Pom.) Fine in Bel- 
gium; not tested here. 


ADAMS. 


Raised by Dr. H. Adams, of Waltham, Mass. Tree a vigorous 
grower, with an upright, erect habit, making a pyramidal head; 
young wood dark brown. Fruit large, pyriform. Skin fair, 
smooth, deep yellow, shaded with red on the sunny side, dotted 
with russet specks. Stalk short and stout, wrinkled at its base, 
and obliquely inserted without much cavity, eye small, closed, 
and about even with the crown. Flesh white, fine, melting, 
and very juicy. Flavour rich, brisk, vinous, perfumed and ex- 
cellent. Ripens September, and keeps into the middle of Octo- 
ber. (Hov. Mag.) 


Ap&LAIDE DE Réves. Van Mons. 
Madame Adélaide Réves. 


Tree vigorous, and very fertile on pear or quince. Fruit 
large enough, roundish, Bergamotte or turbinate. Skin bright 
reen, becoming lemon yellow at the time of ripening. Flesh 
white, half fine, melting, juice very abundant, sugary, vinous, well 


perfumed, of first quality. Ripe last of October. (An. Pom.) 


ALEXANDER, 


Origin, town of Alexander, N. Y. Tree moderate growth. 
Fruit medium, irregularly obovate, approaching oblong, some- 
what one-sided. Skin yellowish-green, dotted, striped, and 
splashed with russet, and slightly tinged in the sun. Stalk 
slender, rather long, curved, fleshy at its insertion in a moderate 
cavity by a lip. Calyx small, partially closed. Flesh white, a 
little coarse and gritty, very juicy, melting, sugary and rich, 
Ripe last of September. (J. B. Eaton, MS.) 


ALEXANDRE LAmBRE. Bivort. 


Tree very vigorous, and exceedingly productive. Fruit small 
or medium, in the form of a Bergamot, but generally more tur- 
binate. Skin smooth, bright green, strongly dotted and striped 
with russet fawn, and much shaded with the same over its whole 
surface. Flesh white, fine, melting, half buttery, juice abun- 
dant, sweet, and well perfumed. Commences to ripen in No- 
vember, but prolonged until in January. (Al. Pom.) 


AupHa. Thomp. 


A Belgian seed'ing, received from Dr. Van Mons. It is a 
pleasant pear. 


/ 


450 THE PEAR. 


Fruit medium size, obovate, a little inclining to oblong. Skin 
smooth, pale yellowish-green, dotted with reddish points, and 
having a thin, pale brown blush. Stalk about an inch long, 
inserted in a slight depression. Calyx stiff, open, set in a round 
basin of moderate size. Flesh white, fine grained, buttery, and 
good. Middle of October. 


Amiré Joannet. Thomp. 


Early sugar, Pom. Man. St. Jean. 

Sugar Pear. Joannette. 

Harvest Pear. St. John’s Pear. 
Archdue d’ete? 


This fruit, better known here as the Harly Sugar pear, is 
one of the very earliest, ripening at the beginning of July—in 
France, whence it originally comes, about St. John’s day— 
whence the name, Joannct. It is a pleasant fruit, of second 
quality, and lasts but a few days in perfection. It opens the 
pear season, with the little Muscat, to which it is superiour. 
Fruit below the middle size, regularly pyriform, tapering to the 
stalk, which is an inch and a half long, and thickest at the point 
of junction, Skin very smooth, at first light green, but becomes 
bright lemon colour at maturity—very rarely with a faint blush. 
Calyx large, with reflexed segments, even with the surface. 
Flesh white, sugary, delicate and juicy at first, but soon becomes 
mealy; seeds very pointed. Head of the tree open, with a few 
declining branches. 


ANANAS DE CouRTRAI 


Tree very vigorous and productive, takes readily any form ; 
turbinate, pyriform. Skin citron-yellow at maturity, beauti- 
fully coloured on the sunny side. Flesh white, firm, buttery, 
melting, sweet and juicy, pleasantly perfumed, but not musky. 
Ripens at the end of August. (An. Pom.) 


Awanas D’Ers. Thomp. 
Ananas, (of Manning.) 


This fruit was first received from the London Horticultural 
Society, by Mr. Manning. It is a very excellent pear, with a 
rich and somewhat peculiar flavour, but should rather be called 
an autumn pine-apple, than a summer one. 

Fruit rather large, pyriform, or occasionally obtuse at the 
stalk. Skin rongh and coarse, dark yellowish-green, with a 
little brown on one side, and much covered with large rongh, 
brown russct dots. Stalk an inch and a quarter long, inserted 
sometimes in a blunt cavity, sometimes without depression, by 
the side of a lip. Calyx open, with short divisions, basin shal- 


THE PEAR. 451 


Ananas d’ Ete. 


low. Flesh fine grained, buttery and melting, with a sweet, 
perfumed, and high flavour. September and October. Vari- 
able, sometimes poor. 


Anprews. Man. Ken. 
Amory. Gibson. 


The Andrews is a favourite native seedling, found in the neigh- 
bourhood of Dorchester, and first introduced to notice by a 
gentleman of Boston, whose name it bears. It has, for the last 
15 years, been one of the most popular fruits. It is of most 
excellent flavour, but variable and subject to rot at the core. 

Fruit rather large, pyriform, one-sided. Skin smooth, and 
rather thick, pale yellowish-green, with a dull red cheek, and a 


452 THE PEAR. 


Andrews. 


few scattered dots. Stalk about an inch and a quarter long, 
curved, set in a very shallow, blunt depression, or often without 
depression. Calyx open, placed in a small basin. Flesh green- 
ish-white, full of juice, melting, with a fine vinous flavour, 
Early in September. Shoots diverging, light olive. 


Arpre Coursz. Al. Pom. Thomp. 
Amiral. Colmar Charnay. 


_ Tree vigorous, with crooked branches. 

Fruit medium or large, oval, pyriform. Skin greenish, with 
russet dots. Stalk large and fleshy. Calyx open, basin broad 
and shallow. Flesh whitish, coarse, half buttery, melting, juicy, 
slightly astringent. Ripe last of September 


THE PEAR. 453 


Aveuste Royer. Durieux. 


Tree very vigorous and productive, and promises to be a 
valuable orchard fruit. 

Fruit medium, turbinate. Skin russet-fawn, becoming 
orange. Flesh whitish-yellow, melting, juice abundant, sugary, 
and pleasantly perfumed. Ripe, November. (An. Pom.) 


Autumn Cotmar. Thomp. Lind. 


A French pear, of fair quality, and a good bearer. _ 

Fruit of medium size, oblong or obtuse-pyriform, a little un- 
even. * Skin pale green, dotted with numerous russcty specks. 
Stalk about an inch long, straight, planted in a small, uneven 
cavity. Calyx small, closed, set in a slight basin, a little fur- 
rowed. Flesh a little gritty at the core, buttery, with a rich and 
agreeable flavour. October. 


Barry. 


Raised by André Leroy and dedicated to Mr. Barry. 

Fruit medium, pyriform, irregularly shaped. Skin rough, red, 
spotted on the sunny side, yellowish on the other. Stalk short, 
obliquely inserted. Calyx small, basin narrow. Flesh white, 
coarse, tender at the centre, very juicy, sugary, and perfumed. 
A first rate pear. Ripe October. (Leroy’s Cat.) 


BarronneE DE MELLE. 
Adéle de St. Denis. 


Of foreign origin. Tree vigorous and productive. Fruit me- 
dium, Bergamotte shaped, inclining to turbinate. Skin rough, 
yellow, mostly covered with cinnamon russet. Stalk of medium 
length, inserted, at an inclination, by a lip or ring. Calyx closed, 
or partially open, set in a broad, shallow, uneven basin. Flesh 
whitish, a little coarse, gritty at the core, juicy, melting with a 
vinous, sub-acid flavour, slightly perfumed. Last of Sept. and Oct. 


Beavuvator. (Sageret.) 


Of foreign origin. Tree vigorous. Fruit rather above me- 
dium, conic, approaching pyriform, inclined, angular. Skin 
greenish-yellow, slightly sprinkled and patched with russet, and 
thickly covered with russet dots. Stalk of medium length, in- 
clined, and inserted by a lip in a very slight depression. Calyx 
rather small, open. Segments caduceous or reflexed. Basin 
small and uneven. Flesh greenish, very juicy, melting, scarcely 
buttery, with a pleasant, retreshing, vinous flavour. Nov. Dec. 


454 THE PEAR. 


Be.te Eprne Dumas. 


Duc de Bourdeaux. Epine du Rochoir. 
Epine de Limoges. 


Tree vigorous, pyramidal form, good bearer, succeeds on 
quince, 

Fruit medium, long-pyriform. Skin green, becoming green- 
sh-yellow when ripe, with small brown dots. Stalk long, set 
in avery small depression, Calyx partially closed, in a shallow, 
regular basin. Flesh white, buttery, half melting, juicy, sweet, 
and of a peculiar flavour. November and December. 


° 


Bette Juri. Van Mons, 


Tree beautiful, pyramidal, upright and vigorous, very fertile. 

Fruit small, obovate. Skin light olive, lightly shaded on tha 
sunny side. Flesh fine, melting, buttery, rather juicy, sweet, 
deliciously perfumed. An excellent fruit. Ripe in October and 
keeps till November. (Al. Pom.) 


Bette FonpAnteE. 


Fruit medium, pyramidal, turbinate. Skin pale yellow, cloud- 
ed with green, irregularly patched with russet, especially around 
the eye. Flesh juicy, buttery, very fine grained and rich, with 
a verceptible astringency. October. (Rob. Manning, Ms.) 


Brite et Bonne. Thomp. Lind. P. Mag. 


Schéne und Gute. Gracieuse. 
Belle de Brussels, (incorrectly.) 

The Belle et Bonne (beautiful and good,) pear is a variety 
from Belgium, of large size, fine appearance, but has fallen far 
below expectations. 

Fruit large, Bergamotte shaped. Skin pale greenish-yellow, 
with numerous russet green dots, especially near the eye. Stalk 
long, rather slender, deeply inserted in a very narrow cavity. 
Calyx with crumpled divisions, set in a shallow, rather uneven 
basin. Flesh white, a little coarse grained, tender, and, when 
well ripened, buttery, with a very sweet and agreeable juice. 
Middle of Septembe>. : 


BERGEN. 


A chance seedling found in a hedge on land formerly belong- 
mg to Simon Bergen, of New Utrecht, Long Island. Introduced 
to notice by John G. Bergen, of Brooklyn, N. Y., and to whom 
we are indebted for specimens, history, &c. Tree moderately 
vigorous, upright, young wood reddish, an early and good bear- 


THE PEAR. 455 


er, but not profuse. Mr. Bergen thinks it will prove a valuable 
market pear. 

Fruit large, elongated, truncate-conic, inclining to pyriform, 
often with sides not symmetric, angular, Skin waxen, lemon 
yellow, finely shaded with crimson and fawn where exposed to 
the sun, and thickly sprinkled with brown and crimson dots, 
Stalk long, rather stout, curved, inserted in a moderate depres- 
sion by a fleshy ring. Calyx small, open, segments stiff; basin 
small, surrounded by a wavy border. Flesh whitish, veined 
with yellow, a little coarse and gritty, buttery, juicy, melting, 
with a sweet aromatic flavor, delicately perfumed. Ripe last of 
September, and beginning of October. 


Bereamorre Sacerer. Sageret. 


Of foreign origin. Tree vigorous and productive. 

Fruit medium, nearly globular, angular. Skin rough, green- 
ish, thickly covered with russet dots, somewhat netted and 
sprinkled with russet. Stalk long and stout, very fleshy at its 
insertion in a cavity of considerable depth. Calyx large, open; 
segments long, reflexed; basin small, abrupt. Flesh whitish, 
rather coarse and gritty, very jnicy, buttery, melting, with a 
pleasant vinous flavour. October, November. 


Bereamorre D’EsPer&N. Esperén. 
Bezy d’Esperén (erroneously). 


Tree vigorous and a good bearer. 

Fruit medium, exceedingly depressed, irregularly pyriform, 
nearly globular. Skin green, thick and rough, covered with 
russet dots and patches. Stalk long and stout, thickened at its 
insertion in a small cavity, at an inclination. Calyx small, closed, 
in a rather deep slightly furrowed basin, surrounded by russet. 
Flesh greenish-yellow, juicy, buttery, sweet and rich. Decem- 
ber to February. 


BrereamotTre HEmpoure. 


Raised by M. Bivort. Tree vigorous and very productive. 
Fruit large, Bergamotte shaped. Skin rough, green, changing to 
lemon yellow when ripe, dotted with brown, and tinged with 
red next the sun. Flesh white, very fine, somewhat buttery, 
juice abundant, sugary, perfumed. Ripe early in October. 
(Gard. Chron.) 


BrERGAMOTTE GAUDRY. 


Fruit medium, roundish. Stalk long. Colour yellowish- 
green, covered with coarse russet dots. Flesh white, tender, 


456 THE PEAR. 


very juicy. Flavour mild, pleasant, subacid. Ripens mid¢ -e ot 
November. (Wilder in Hort.) 


Bercamorre Caperre. O. Duh. Thomp. 


Beur: 3 Beauchamps. Poire de Cadet. 
Beauchamps. Ognonet, (incorrecily, of some.) 
Bergamotte Caprand. Belie de Brissac. 


Bergamotte Bufo. 

A very good Bergamot from France, not by any means equal, 
however, to Gansel’s, but productive, and ripening for some 
time, in succession. 

Fruit middle sized, roundish-obovate. Skin smooth, pale yel 
low, rarely with a pale red cheek. Stalk an inch long, thick, 
set in an angular, shallow cavity. Calyx small, open, basin 
nearly flat. Flesh buttery and juicy, sweet and rich. October 
and November. 


Bereamorte Lesksrz. Hov. Mag. 
Tree vigorous, and productive. 


Fruit medium, oblate, or Bergamotte shaped. Skin yellow, 
with a sunny check, numerous small dots, and russeted patches. 
Stalk long, curved, inserted in a depression. Calyx large, open, 
broad; basin irregular. Flesh juicy, buttery, melting, sweet, and 


perfumed. October. 


Bergamotte Ganse¥s. 


THE PEAR, G51 


Bercamorrs, Gansei’s. P. Mag. Thomp. Lind. 


Brocas Bergamot. Coxe. Bonne Rouge. 
Ives’s Bergamot. Gurle’s Beurré. 
Staunton. Diamant. 

Gansel’s Bergamotte is a well known and delicious pear, raised 
seventy-seven years ago, from a seed of the Autumn Bergamot, 
by the English Lieutenant-General Gansel, of Donneland Hall. 
Though a little coarse-grained, it is, in its perfection, scarcely 
surpassed by any other pear in its peculiarly rich, sugary fla- 
vour, combined with great juiciness. It is stated, by some, to 
be an unfruitful sort, and it is, in poor or cold soils, only a thin 
bearer, but we know a very large tree near es a warm, rich 
soil, which frequently bears a dozen bushels™of superb fruit. 
The mealy leaves, and spreading dark grey shoots, distinguish 
this tree. 

Fruit large, roundish obovate, but much flattened. Skin 
roughish brown, becoming yellowish brown at maturity, tinged 
sometimes with a russet red cheek, and sprinkled with spots of 
russet. Stalk short, fleshy at both ends. Cavity moderate. 
Calyx short and small, placed in a smooth, moderate hollow. 
Flesh white, melting, very juicy, rich, sweet and aromatic. Ri- 
pens during all September. 


BeERGAMOTTE DE MILLEPIEDS. 


Fruit of medium size, roundish, resembling Belle de Brussels, 
3kin greenish, rather dark, dotted. Flesh white, melting, juicy, 
Girst rate. Ripens September. (Leroy’s Cat.) 


Brurr& pe Naytzs. Thomp. An. Pom. 
Beurré Nantais. Beurré Blanc de Nantes. 


Tree vigorous, grows well on pear and quince, young wood olive, 
tnclining to brown. Fruit large, elongated-pyriform, or pyrami- 
dal. Skin greenish-yellow, with a red cheek, and mimate dots. 
Stalk rather long and large, inserted by a lip almost without 
cavity. Calyx large, open, basin broad and furrowed. Flesh 
juicy, sweet, melting, and pleasantly perfumed, probably of first 
quality. October. 


Brurre LANGELIER. 


Tree vigorous on pear and quince, very productive. 

Fruit medium, turbinate, or obtuse-pyriform. Skin pale yel- 
luw, slightly shaded with crimson and blotched with russet, and 
covered with russet dots. Stalk short and fleshy, inserted often 
by a lip in a small depression. Calyx open or partially closed, 

20 


452 THE PEAR. 


Beurré Langelier. 
segments persistent, basin somewhat irregular, shallow, and open, 
Flesh white, buttery, juicy, melting, somewhat granuw.ar, with a 
very brisk, rich, vinous flavour. November to January. 


Beurrt BacueE.ier. 


Tree vigorous, young wood yellowish-maroon, a good bearer. 
Fruit rather large, obovate, obscurely pyriform, irregular. Skin 
green. Stalk shortish, very much inclined in a moderate de- 
pression, by a lip. Calyx very small, partially closed, set in a 
shallow basin. Flesh buttery, juicy, melting, with a brisk, 
vinous, aromatic flavour. November and December. 


Beurrt Sterxmans. Al. Pom. Sterkmans. 
Doyenné Sterkmans, of some. _ Belle Alliance. 


Tree vigorous, with long stout gray shoots, productive. Fruit 
medium, oblate, remotely pyriform. Skin green speckled 


THE PHAR 459 


with russet, and shaded with crinison. Stalk about an inch 
long, stout, inserted in a small, uneven cavity. Calyx open 
segments stiff, set in a broad, uneven basin, slightly russet 
ed. Flesh yellowish-white, fine, very melting, juicy, sugary 
vinous, pleasantly perfumed. October and November, 


Bevurr&é Moree. Al. Pom. 
RBeurre Moire. 


Beurré Moire. 


Tree moderately vigorous. Fruit large, obovate, pyriform. 
Skin greenish-yellow, profusely sprinkled with yellow dots. 
Stalk medium, stout, curved, inserted in an uneven depression. 
Calyx small, basin shallow. Flesh yellowish, a little granular, 


buttery, melting, with a fine rich brisk flayour, highly perfumed, 


tS ala 


\ 


460 THE PEAR. 


Sugar and acid both abound, but so nicely balanced that with 
out prevalence of either, an excellent rich flavour results. Fot 
some tastes there may be an excessive perfume. October. 


Beurré Kenyes. Bivort. Thomp. 


A seedling of Bivort’s. Tree vigorous, productive, yorng 
wood brownish-red. Fruit medium, roundish-oblate, turbinate. 
Skin greenish-yellow, mostly covered with thin russet, shaded 
witk crimson, and thickly sprinkled with russet and crimson 
dots. Stalk of medium length, thick, and inclined, fleshy at its 
msertion, by a large ring or lip. Calyx partially closed, set in 
a broad, shallow basin. Flesh whitish, buttery, juicy, melting, 
witk a very sweet, rich, perfumed flavour. October. 


Beurre RicHELIEv. 


Tree vigorous, young shoots light olive. Fruit large, obtuse- 
pyriform, truncate. Skin greenish, inclining to yellow, sprinkled 
with dots. Stalk short, inserted by a slight lip in a broad de- 
pression. Calyx firmly closed, set in a broad, shallow furrowed 
basin. Flesh but- 
tery, juicy, melting, 
with a fine, sweet, 
aromatic flavour— 
sometimes astrin- 
gent. December. 


Brurrt Navez. 
Bouvier. Bivort. 


Colmar Navez. 


Tree vigorousand 
productive. Fruit ‘ 
large, irregular, ob- 
late, obconic, ob- 
scure pytiform. 
Skin rich yellow, 
inclining to cinna- 
mon, with numer- 
ous gray dots. Stalk 
long, thick, fleshy, 
inserted in an in- 
clinedcavity. Calyx 
small, open, set in 
a shallow _ basin. 
Flesh white, juicy, 
melting, and excel- 
lent, pleasantly per- 
fumed. October. Beurré Giffard. 


THE PEAR. 461 


Bevrré Girrarp Thomp. Bouvier. 

Tree of moderate growth, with slender reddish coloured 
shoots. Fruit rather above medium in size, pyriform or turbi- 
nate, tapering to the stem, which is rather long and obliquely 
set. Skin greenish-yellow, marbled with red on the sunny side. 
Calyx closed, segments stiff, set in a very small basin. Flesh 
white, melting, juicy, with an excellent vinous flavour, delight- 
fully perfumed. An early pear of great promise. Ripening 
middle of A 1gust. 


Beurrt, Gotpen oF Bitpoa. Man. 
Hooper’s Bilboa, 
> 


Golden Beurré of Bilboa. 


The Golden Beurré of Bilboa was imported from Bilboa, 
Spain, about eighteen years ago, by Mr. Hooper, of Marblehead, 


ipa: 


462 THE PEAR. 


Mass. Its European name is unknown, and it has become a 
popular fruit here under this title. Shoots stout, upright, light 
yellowish-brown. 

Fruit rather large, regular, obovate. Skin very fair, smooth, 
and thin, golden yellow, evenly dotted with small brown dots, 
and a little marked with russet, especially round the stalk. 
Stalk about an inch and a half long, rather slender, set in a 
moderate depression. Calyx small, closed, placed in a slight 
basin. Flesh white, very buttery and melting, and fine 
grained, with a rich vinous flavour. First to the middle of Sep- 
tember. 


BevurreE DE WerrTerEn. An. Pom. 


This pear was Meovered by Louis Berckmans, in his garden 
at Heyst-op-den-Berg, among a number of wild pear trees of his 
sowing. ‘Tree vigorous, very thorny, suitable for a pyramid. 
Fruit middle size, turbinate. Stalk medium, with some small 
plaits around its insertion. Eye in a wide even cavity. Skin 
completely covered with russet, and slightly coloured next the 
sun. Flesh fine, yellowish-white, half melting, buttery, with 
an abundant sugary, agreeably perfumed, musky juice. Feb- 
ruary. (An. Pom.) 


Beurré p’AremBerG. Thomp. Lind. Deschamp. 


Duc d’Aremberg. D’Aremberg Parfait. 
Deschamps. L’Orpheline. 
Colmar Deschamps. Beurré des Orphelines. 


The Beurré d’Aremberg is a fine, large fruit, very high fla- 
voured, bears most abundantly, and always keeps and matures, 
with perhaps less care than any other winter fruit in the 
house. 

The Beurré d’Aremberg was raised, not long since, by the 
Abbé Deschamps, in the garden of the Hospice des Orphelines, 
at Enghein. The Beurré d’Aremberg of many French cata- 
logues, is the Glout Morceau. The two sorts are easily distin- 
guished. The fruit of the d’Aremberg has a short, or thicker 
stalk, usually bent to one side; its flavour is vinous, instead of 
sugary, and its wood not so strong, with more deeply serrated 
leaves. ranches clear yellowish-brown, dotted with pale 
specks. Tree unhealthy and subject to canker. 

Fruit obovate, but narrowing a good deal to the stalk. Skin 
thick, rather uneven, pale, greenish-yellow, becoming yellow at 
maturity, with many tracings and spots of light russet. Stalk 
short, half an inch to an inch long, thick, and very fleshy, 
especially where it joins the fruit, and usually planted very ob- 
liouely. Calyx short and small, set in a deep basin. Flesh 


THE PEAR. 463 


Beurré d Aremberg. 


+ nite, buttery, and melting, with an abundant, rich, delicious 
emous juice. December. 


Bzurré Cratrceau. Al. Pom. Thomp. 


Raised by M. Clairgeau, of Nantes. Tree very vigorous, 
;orming a beautiful pyramid, young wood reddish-brown, very 
productive. 

The size, early bearing, productiveness, and exceeding beauty, 
together with its coming at a season most acceptable, will ren- 
der this one of our most valuable pears. 

Fruit large, pyriform, but with unequal sides. Skin warm 
yellow, inclining to fawn, shaded with orange and crimson, 
thickly covered with russet dots, and sometimes sprinkled with 
russet. Stalk short, stout, and fleshy, inserted by a lip at an 
‘nclination almost without depression; when the lip is absent, 


464 THE PEAK. 


Beurré Clairgeau. 
tue <avity is uneven. Calyx open, segments stiff, in a shallow 
furrowed basin. Flesh yellowish, buttery, juicy, somewhat 
granular, with a sugary, perfumed, vinous flavour. October to 
January. 


Bevurré Kossurna. 


Disseminated and named by Andre Leroy. Tree of mode- 
rate vigour. Fruit large, very variable in form, generally tur- 
binate, surface very uneven. Stalk two thirds of an inch long, 
curved and planted upon a small projection. Calyx Jarge, basin 
deep and round. Skin dull yellowish green, traced and freckled 
with grey or bronze, dotted with specks of the same colour, yel- 
lowish round the eye, greenish around the stem. Flesh very 
fine, melting, buttery, sugary, juice abundant, slightly acidulat. 


ed. Ripe Seotember, October. (Desports in Hov. Mag.) 


N 


THE PEAR. 465 


Brurré Brercxmays. Al. Pom. 
Tree very vigorous, very productive. 
Fruit medium, turbinate, or short-pyriform. Skin yellowish, 
rough, chiefly covered with russet. Stalk of medium length, 


fleshy, very much inclined, Calyx small, open, in a shallow, 


furrowed basin. Flesh white, juicy, very buttery, melting, with 
a rich, highly perfumed flavour. November, December. 


Bevurré SuPerrFin. 

Tree vigorous, young wood brown, inclining to fawn. 

Fruit medium, oblate, depressed-pyriform, inclining to turbi- 
nate. Skin yellow, slightly shaded with crimson on the sunny 
side, and partially covered with russet, and thickly sprinkled 
with minute dots. Stalk stout, rather long (descriptions say 
short), inserted without depression by a fleshy enlargement. 
Calyx closed, in an abrupt, small basin. Flesh exceedingly jui- 
cy, buttery, melting, with a brisk, vinous, or sub-acid flavour. 


Ripe all of October. 


Beurré Hardy. 
20* 


466 THE PEAR. 


Bevrré Harpy. Hardy. 
Beurré, Sterkman's (erroneously). 


Tree vigorous, productive both on pear and quince; young 
wood maroon. 

Fruit large, obovate, pyriform. Skin greenish, covered with 
light russet, considerably shaded with brownish red, and sprin- 
kled with brown dots. Stalk about an inch long, a little swol 
len at its insertion, at an inclination, in a small, rather uneven 
cavity. Calyx open, segments persistent, in a broad, shallow 


basin. Flesh buttery, melting, juicy, brisk, vinous, and highly 


perfumed, slightly astringent next the skin, September and 
October. 
Bevurré Spence. Van Mons. 


Many varieties having been received from Europe for Beurré 
Spence and proved incorrect, we give description of one which 
we have received, and presume to be the true variety, originated 
by Van Mons. ; 

Tree moderately vigorous, young shoots reddish brown. 
Very productive. 

Fruit medium, short-pyriform, inclining to turbinate. Skin 
greenish, becoming yellow at maturity, shaded with dull crim- 
son, thinly sprinkled with russet, and thickly covered with rus- 
set dots. Stalk long, teshy at its insertion, which is often at 
an inclination by a lip. Calyx small, closed, in a deep, rather 
abrupt basin. Flesh juicy, melting, with a fine, rich, vinous fla- 
vour, Core small. September. 


Breurré Amanpté. Van Mons. 


Dobbel Amandel, (of the Dutch.) Almond Pear, 

Beurré d’ Angleterre. Noisette. 

Longue de Narkouts. Monkowthy. 
Beurré Judes. 


One of Van Mons’ seedlings, and named in allusion to its al- 
mond flavour. Tree an erect, vigorous grower, and a good but 
not very early bearer. Shoots stout, diverging, dark olive. 

Fruit medium or above, elongated-pyriform. Skin rough, 
dull green, covered with rather prominent russet dots. Stalk 
long, slender, inserted in an uneven cavity. Calyx open, set in 
a rather small basin. Flesh very juicy and buttery, with an 
excellent peculiar flavour. Ripens middle of September, and 
soon decays. Variable, sometimes excellent, often poor. 


Beurreé Fouciere. 


A foreign pear, introduced by J.C. Lee. Fruit of medium 
size, obovate. Skin greenish-yellow, with patches and points 


THE PEAR. 467 


of light russet, and some dark green spots. Flesh yellowish 
white, coarse grained, a little gritty at the core, melting, juicy 
sweet and good. October. (Rob. Manning’s Ms.) 


Bevurrée Beaulieu. 


Fruit medium, roundish, turbinate, inclining to conic. Skin 
greenish yellow, mostly covered with russet. Stalk short, in- 
clined, without cavity. Calyx open, basin shallow. Flesh 
whitish, somewhat coarse, buttery, melting, with a brisk, vinous 
flavour, resembling Brown Beurre. October. 


Beurr& Winter. (Rivers.) 


Raised by Thomas Rivers, England. ‘Tree moderately vigor- 
ous, spreading, an early and abundant bearer. Fruit medium, 
obovate, elongated pyriform. Skin greenish, rough, spotted 
with russet. Stalk stout, curved, inclined at its insertion. Calyx 
firmly closed, set in a shallow irregular basin. Flesh yellowish, 
fine grained, melting, buttery, vinous or sub-acid. Januarv 
February. 


Brvurr& Bennert. Bivort. 


A new, hardy, late, melting pear of small size from the co!+ 
lection of Van Mons. Ripe February. (Riv. Cat.) 


7 
Beurre Six. 


Raised by Mr. Six. Tree vigorous and productive. Fruit 
large, pyriform. Skin smooth, light-green, dotted with deep 
green and brown. Flesh white, very fine, melting, buttery, with 
a sugary, deliciously perfumed flavour. Ripe November, Decem- 
ber. (Gard. Chron.) 


Beurré Benorst. Al. Pom. 
Beurré Auguste Benoit. Benoits. 


Tree not vigorous, but very productive. Fruit medium, obo- 
vate. Skin bright green, spotted and shaded with brown russet. 
Stalk of moderate length, inserted in a cavity. Calyx open, in 
a regular basin. Flesh white, fine, melting, juice abundant, 
sugary and well perfumed. Ripe end of September, 


Bevurré Oupinor. 


Fruit medium, elongated pyriform. Skin yellowish-green, 
shaded with crimson and fawn, and netted with russet. Flesh 
white, juicy, buttery, melting with a brisk vinous flavour, Oct. , 


468 THE YEAR. . 


Bevurr& Gousavtt. 


Tree vigorous, an early bearer and productive. Fruit small, 
irregularly oblate, inclining to conic. Skin greenish. Stalk long, 
mm a very small cavity. Calyx large, in ashallow basin. Flesh 
juicy, melting, but not high flavoured. September. 


Bevurr&é Devannoy. Bivort. 


Raised by Alexander Delannoy, of Tournai. Tree vigorous, 
sufliciently productive. Fruit large, pyriform, with its largest 
diameter towards the centre. Skin bright green, lightly shaded 
on the sunny side, with russet around the stem, and thickly 
covered with large grey dots. Stalk long, eurved, inserted in 
an uneven cavity. Flesh whitish, half melting, juicy, sugary, 
and ii pleasantly perfumed. October till February. (An. 
Pom. 4 


Brevurre SOULANGE. 


Size medium to large, form acute pyriform; stalk an inch or 
morc in length, fleshy at its junction. Colour pale clear yellow, 
with occasional traces of russet. Flesh melting, and very juicy, 
flavour rich, sugary, with a peculiarly pleasant aroma. Seasor 
October, November. (Wilder’s Rep.) 


Bevurreé pe Montceron. : 
New Frederick of Wurtemburg. 


Tree very vigorous, moderately productive. Fruit medium, 
regularly pyriform. Skin yellow at maturity, reddish orange on 
the sunny side. Flesh white, half fine, half buttery, melting, suf- 
ficient. juice, sugary, and flavour of the Roussclet. Ripe the end 
of September. (Al. Pom.) 


Brurré Breronneav. Esperen. 


One of Major’s Esperen’s seedlings. Tree of a beautiful pyra 
midal form, very vigorous, but comes late into bearing. Fruit 
large, variable in form, generally elongated-pyriform. Skin 
rough, light-green, becoming golden yellow at maturity, reddish 
brown in the sun. Flesh fine, yellowish-white, not juicy, half 
melting, sugary, vinous, pleasantly perfumed. March and April. 
(Al. Pom. 


BevurRE DE QUENAST. 
Tree vigorous and productive. Fruit oval, turbinate, becomes 


« slightly yellow at maturity. Flesh fine, white, melting, juicy 


—— > 


Be ov 


THE PEAR. 469 


aweet and pleasantly perfumed, having a resemblance to the 
Almond Pear. (An. Pom.) 


Brvurrt Gens. Van Mons. Al. Pom. 


Tree vigorous, very productive. Fruit medium, irregularly 
obovate, inclining to conic, truncate. Skin rough, greenish, 
slightly shaded on the sunny side and thickly covered with 
russet dots. Stalk short and thick, inserted in a cavity at an 
inclination. Calyx open, stiff, in a broad rather deep uneven 
basin, Flesh sugary, perfumed, excellent. September. 


Bevurre Paiirppe Detrosse. Gregoire. 


Raised by M. Gregoire of Belgium. Tree vigorous and pro- 
ductive. Fruit medium or large, form of Bergamot, or turbinate, 
or pyriform. Skin smocth, light green, becoming golden yel- 
low at maturity, pointed and shaded with bright red. Flesh 
white, fine, melting, buttery, juice abundant, sugary, and strongly 
perfumed. Begins to ripen in December and continues until 
January. (An. Pom.) 


Beurr& ScHEIDWEILER. 


Tree stout and vigorous, inclining to a pyramid; good bearer, 
Fruit medium, obovate, pyriform. Skin green or dull green, 
changing very little to maturity. Flesh buttery, sweet and rich 
September and October. (Al. Pom.) 


Beurré Burnice. Esperen. Al. Pom. 


‘Tree of medium vigour. Fruit medium, pyriform, turbinate. 
Skin rough, entirely covered with russet. Flesh fine, whitish- 
green, juicy, sugary, and strongly perfumed. Ripens towards the 
end of October. 


Bevrre Cirron. _Van Mons. 


Fruit sufficiently large, obovate. Skin bright green, becom- 
ing lemon-yellow at maturity. Flesh fine, white, almost buttery, 
juicy, somewhat acid, valuable chiefly for its late keeping. 
February, March. Good in Belgium, (AI. Pom.) 


Bevurr& p’Evsere. Bivort. 


Tree moderately vigorous. Fruit large, obtuse pyriform. Skin 
pale yellow, often with a blush, slightly speckled with russet. 
Stalk medium, stout, curved, inserted in an irregular cavity. 
Calyx small, open, set in a very small basin. Flesh whitish, 
somewhat coarse, juicy, buttery, melting, sweet and perfumed, 


_ November. 


“70 THE PEAR. 


Bevurr&é pE Koninc. Van Mons. 


Tree moderately vigorous, productive. Fruit of rather mediuin 
size, oblate, bergamot-shaped. Skin yellowish-green, inclining 
to russet with numerous brown dots. Stalk of medium length, 
stout, inserted in a moderate cavity. Calyx open, set in a broad 
basin. Flesh white, juicy, melting, with a fine, brisk, vinous 
flavour, more delicate and less perfumed than Gansel’s Bergamot. 
October. 


Bevurre Hamecuer. Bivort. 


A new Pear from Belgium. Fruit medium, elongated-oval, 
inclining to pyriform, angular, and irregular. Stalk large, long, 
curved, inserted at an inclination by a lip. Calyx small and 
closed, sect in a shallow irregular basin. Flesh melting, sugary, 


and excellent. October, November. 


Bevurré Dunavume.. Thomp. 


Tree a moderate grower, productive, young wood yellowish- 
brown. Fruit medium, oblate, turbinate, very much depressed, 
with a suture along one side. Skin rough, covered with thin 
russet, and thickly sprinkled with russet dots. Stalk short, 
thick and fleshy, inserted by a lip at an inclination. Calyx open, 
segments stiff, basin irregular. Flesh coarse, buttery, juicy 
melting, with a pleasant vinous flavour. November to February 


Bevrre Minter or ANGERS. 


Tree vigorous and very productive, young wood yellowish 
brown. Fruit medium, angular, somewhat conic. Skin green- 
ish, covered with russet and. thickly sprinkled ‘with minute russet 
dots. Stalk medium, stout, curved, inserted in a rather abrupt 
cavity. Calyx closed, set in a deep irregular basin. Flesh 
greenish, somewhat” buttery, exceedingly juicy, melting, with a 
brisk vinous flavour, sometimes astringent. November to 
January. 


BevurRRE DE BrIGNats. 
Des Nonnes. Poire des Nonnes. 


Tree of moderate growth, productive. Fruit medium, round- 
ish, obtuse, conic. Skin greenish with numerous grey dots. 
Stalk long, curved, inserted in a narrow, uneven cavity. Calyx 
closed, basin shallow, corrugated, Flesh white, juicy, melting, 
with a brisk, perfumed, but not high flavour. Ripe middle and 

last of September. 


THE PEAR. 471 


Beurret Leon Le Cierc. 


Fruit above medium, oval, approaching clongated-pyriform. 
Skin yellowish green, thickly speckled with large russet dots. 
Stalk long, curved, inserted in a cavity by a lip, basin abrupt, 
deep. Calyx partially closed. Flesh white, juicy, melting, sweet 
but not high flavoured. October. 


Bevurrt, Brown. Thomp. Lind. Mill. 


Beurré Gris. Nois. Beurre. O. Duh. 

Beurré Rouge. Golden Beurré. 

Beurré dor. Red Beurré, (of some.) 
Beurré Dorée. : Badham’s. 

Beurré d’Amboise. er Grey Beurré. 

Beurré d’Ambleuse. garden Beurré d’Anjoa, (of some.) 


Beurré du Roi. Beurré Vert. 


Poire d’Amboise. 
Isambert. 
Isambert le Bon. 


The Grown Beurré, almost too well known to need descrip- 
tion, was for a long time considered the prince of pears in 
France, its native country, and for those who are partial to the 
high vinous flavour—a rich mingling of sweet and acid—it has, 
still, few competitors, It is, however, quite variable in different 
soils, and its variety of appeasa.ce in different gardens, has given 
rise to the many names, grey, brown, red, and golden, under 
which it is known. Shoots diverging, dark brown. 

Fruit large, oblong-obovate, tapering convexly quite to the 
stalk. Skin slightly rough, yellowish-green, but nearly covered 
with thin russet, often a little reddish brown on one side. Stalk 
from one to one anda halfinches long, stout at its junction with 
the tree, and thickening obliquely into the fruit. Calyx nearly 
closed in a shallow basin. Flesh greenish-white, melting, but- 
tery, extremely juicy, with a rich sub-acid flavour. September, 


Brurré v’Amanuis. Thomp. Nois. 
Beurré d’Amaulis. Ken. Man. 


A Belgian pear, very productive; variable. Succeeds best in 
cold latitudes. é : 

Fruit large, obovate, not very regular, a little swollen on its 
sides.. Skin rather thick, dull yellowish-green, with a pale red- 
dish brown cheek, overspread with numerous brown dots and 
russet streaks and patches. Stal! a little more than an inch 
lone, set rather obliquely in a shallow, irregular cavity. Calyx 
open, with broad divisions, basin shallow. Flesh yellowish, 
somewhat coarse, but buttery, melting, abundant, rich, with 
slightly perfumed juice, often astringent and poor. September 


ae. 7 eile Ea be (ee = x in ea —_ a bay ie ay - fo. o 

4 : > 
G 
. 


- 


£72 THE PEAR. 


Beurré Drvat. Thomp. 


A new Belgian pear, raised by M. Duval. It is good, and 
bears abundantly. Fruit of medium size, obtuse-pyriform. Skin 
pale green. Flesh white, buttery, melting, and’ well flavoured, 
October and November. 


Bevrrf Presiz. Man. in H.M. 


A large and excellent pear, named by Mr. Manning in honour 

of Commodore Edward Preble, U.S. N., and raised from seed, by 

Elijah Cooke, of Raymond, Maine. +. - 
Fruit large, oblong-obovate. Skin greenish-yellow, mottled 

with russet and green spots. Stalk about an inch long, very 

stout, set ina moderate hollow. Flesh white, buttery, and melt- 

ing, with a rich, high flavour. October and November. 


Bevurré Cotrmar. Van Mons. Nois. 
Beurré Colmar d’Automne. 


It is one of Dr. Van Mons’ seedlings, and is quite distinct 
from the Autumr. Colmar. 

Fruit of medium size, almost elliptical, or oval-obovate, regu- 
larly formed. Skin smooth, pale green, becoming yellowish at 
maturity, with a b-ush next the sun, and thickly sprinkled with 
dots. Stalk an inch long. Calyx expanded, and set in a very 
shallow, narrow, irregular basin. Flesh véry white, slightly 
crisp at first, but becoming very juicy and melting, with aslightly 
perfumed flavour. October. 


Beurr& Mavxton. Mauxion. 


Tree vigorous. Fruit medium, roundish, inclining to pyri- 
form. Skin yellow russet, with a bright red cheek. Stalk 
short, moderately stout, swollen at the extremities, inserted in 
a shallow cavity. Calyx open, stiff, set in a very shallow ba- 
sin. Flesh fine, buttery, melting, abounding in juice, sugary, 
with a spicy vinous flavour, pleasantly perfumed. Ripe in Sep- 
tember. 


_Beurré, Mouter?’s Guernsey. Thomp. 
Mollet’s Guernsey Chaumontelle. Ken? 


A new English variety, raised by Charles Mollet, Esq., of the 
Island of Guernsey. 

Fruit of medium size, oval-pyriform. Skin rather uneven, 
yellow and yellowish-green, nearly covered on one side with dark 
cinnamon brown russet, in stripes and tracings. Flesh yellow- 
ish, melting and buttery, with a rich vinous flavour. December, 


_ THE PEAR. 473 


Beurre Rance. Thomp. 


Beurré Rance. Lind. Beurré de Flandre. 
Hardenpont du Printemps. Josephine, incorrectly of some. 
Beurré Epire. Beurré de Ranz. 

Noirchain. 


The Beurré Rance is considered by all English cultivators, 
tle best very late pear yet generally known. ‘The wood is 
brownish-yellow, straggling in growth, and rather pendulous 
when in bearing, and when the tree has attained a moderate 
size it bears well. 

Fruit of medium size, obtuse pyriform. Skin dark green, 
even at maturity, rather thick, and dotted with numerous russet 
specks. Stalk rather slender, an inch and a half long, set ina 
slight, blunt depression, or often without any cavity. Calyx 
quite small, and set in a basin very littlesunk. Flesh greenish- 
white, melting, a little gritty at the core, full of sweet, rich j juice, 
of excellent flavour. Succeeds in England, Belgium, and Franee, 
but does not in this country, except at the south or in warm 
soils, and particular localities. 


Brvurre ve Capiraumont. Thomp. 


/j 


Capiumont. Lind. Beurré Aurore, 


A Flemish pear, very 
fair, and handsomely 
formed, and a capital 
bearer, hardy in all soils 
and seasons; sometimes 
first rate ; but when the 
tree is heavily laden, it 
is apt to be slightly as- 
tringent. It grows free- 
ly; branches a little 
pendant, greyish yel- 
low. 

Fruit of medium size, 
long turbinate, very 
even, and tapering regu- 
larly into the stalk. 
Skin smooth, clear yel- 
low, with a light cinna- 
mon red cheek, and a 
few small dots and 
streaks of russet. Calyx 
large, with spreading 
seginents, prominently 

laced, and not at all 
sunk, Stalk from three 


Beurré de Capiaumont. 


474 THE PEAR. 


fourths to ar inch and a half long, curved. Flesh fine grained, 
buttery, melting, sweet, and when not astringent, of high flavour. 
September and October. Variable and uncertain. 

This is quite distinct from the Frederick of Wurtemburgh, an 
irregular fruit, sometimes called by this name. 


Beyrmont. Bovvier. Al. Pom. 


Beurré Bieumont. 


Beurré Bieumont. 


Tree vigorous, very productive. Fruit medium or above, obo- 
vate, truncate, or obtuse-pyriform. Skin thin, rich, crimson russet. 
Stalk long, curved, inserted by a slight lip. Calyx small, in a 
shallow basin. Flesh juicy, melting, exceedingly sweet, rich, and 
perfumed; gives promise of great excellence. October to 
December. 


Brzi* pve Montieny. Thomp. Lind Poit. 


Trouvé de Montigny. 

Beurré Romain? of some American gardens. 
Doyenne Musque. 

Louis Bose. 


A pleasant, juicy fruit, with a musky flavour, but not first 
rate. The skin is remarkably smooth, ‘and the pear is evenly 


* Bezi signifies wilding, i. e. natural seedling found near Montigny, a 
town in France. 


THE PEAR. 475 


formed. It is a good bearer. Fruit of medium size, very regu- 
larly obovate. Skin pale yellowish-green, with numerous gre, 
dots. Stalk stout, thickest at the point of insertion, an inch 
long, inserted in a small shallow cavity. Calyx small, firm, 
open, reflexed, in a very smooth basin, scarcely sunk. Flesh 
white, melting, juicy, half buttery, with a sweet, musky flavour. 
First of October. 


Bez Varer. Thomp. Lind 
Beurre de Beaumont. 

The Bezi Vaet has been considerably cultivated in this coun- 
try, but is not generally considered more than a good second 
rate pear. The young shoots are upright, long, dark-coloured. 

Fruit of medium size, obovate, narrowing to the stalk. Skin 
roughish, pale green, becoming yellowish, with many russety 
spots and a brownish cheek. Stalk an inch or more long, in- 
serted in a slight cavity. Calyx set in a small basin: Flesh 
yellowish-white, melting, juicy, with a sweet, somewhat perfumed 
flavour. November to January. 


Bezi pe ta Morre. O. Duh. Thomp. 
Bein Armudi. Beurre blanc de Jersey. 
The tree is exceedingly vigorous and productive, and the 


ee 


Bexi dz la Motte. 


476 THE PEAR. 


grayish-olive sheots, like the fruit, have a peculiarly speckled 
2. ema It ripens gradually, and may be kept a good 
while, 

Fruit of medium size, bergamot shaped, roundish, flattened at 
the eye. Skin pale yellowish-green, thickly sprinkled with con- 
spicuous russet green dots. Stalk about an inch long, green, 
slightly curved, and inserted in a slight, flattened hollow. Ca- 
lyx small, open, set in a shallow, rather abruptly sunken basin. 
Flesh white, very fine-grained, buttery, juicy, with a sweet, deli- 
cate perfumed flavour. October. 


Brzy GARNIER. 


Fruit pyriform, very beautiful. Flesh white, breaking, very 
juicy, sugary. Season April. (Pap. Cat.) 
Brzy SansPaREIL. 
Bergamotte Sanspareil, 


Fruit large, obscurely pyriform, very angular, and irregular 
Skin yellowish green, covered with numerous brown dots, 
Stalk long, very fleshy at its insertion, in a slight cavity, at an 
inclination. Calyx open, in a moderate uneven basin. Flesh 
coarse and granular, buttery, juicy, melting, with a brisk vinous 
flavour. October to December. 


Brzy Quessoy p'ETE. 


Tree of good vigour, and of exceeding fertility. Fruit mode- 
rate size, roundish-oval, of almost equal diameters. Skin rough, 
thick, and altogether covered with grey russet, becoming rus- 
set fawn at maturity. Flesh yellowish-white, fine, half melting, 
very juicy, sugary, and deliciously perfumed. This pear is very 
beautiful, and of first quality, with the exception of a little grit 
about the core. Ripe towards the middle of September. (An. 
Pom.) 


Bezy p’Esreren. Esperen. 


Raised by Major Esperen. Tree a moderate grower, good 
bearer. 

Fruit large, elongated-pyriform. Skin dull yellow, sprinkled 
and patched with russet, and thickly covered with russet dots. 
Stalk rather long, stout, inserted by a ring or lip, at an inclina- 
tion, in a small, irregular cavity. Calyx small, open, set in a 
very deep, acute basin, surrounded by russet. Flesh juicy, with 
a sprightly, vinous-flavour. October, November. 


cn 
or! 


THE PEAR. 477 


Bowne v’EzEz. Dupuy. Thomp. Bivort. 


Bonne des Haies. Bonne de ngueval. 
Bonne de Zées. Belle et bonne d’Hzee. 


Tree moderately vigorous, productive. 

Fruit large, truncate, pyriform. Skin light yellowish green, 
with russet patches and dots. Stalk large, long, curved, insert- 
ed in a broad cavity. Calyx small, open, basin narrow, of little 
depth. Flesh white, juicy, melting, sugary, brisk, rich, excel 
lent. Sometimes cracks. September and October. 


Bon Curetien Fonpants. Thomp. Lind. 


A recent Flemish pear, abounding with juice, and having a 
refreshing, agreeable flavour. In good seasons, it is first of the 
quality, and it bears early and abundantly. Young shoots slen- 
der, diverging, olive gray. 

Fruit pretty large, roundish-oblong, regularly formed. Skin 
pale green, sprinkled with small russet dots, and considerably 
covered with russet. Stalk three-fourths of an inch long, curv- 
ed, inserted in a slight depression. Calyx small, set in a nar- 
row hollow. Flesh yellowish-white, gritty round the core, ex- 
ceedingly juicy, tender, and melting, with a rich and pleasant 
flavour. 


Bon Gustave. 
Raised by Major Esperen. 


Tree very vigorous, with stout shoots. Fruit middle size, .e- 
gular, pyriform. Stalk medium. Calyx open, basin shallow. 
Skin light green, covered with russct. Flesh white, fine, but- 
tery, juicy, sugary and perfumed. Ripe December, January. 


(Gard. Chr.) 


Bonnet Cuartotte. Bivort. 


Tree vigorous and productive. Fruit of moderate size, vari- 
able in form, generally resembling Doyenne. Skin smooth, 
lightly washed with purple on the side of the sun. Flesh mo- 
derately fine, more buttery than melting, sugary, and strongly 
perfumed. Should be gathered early. It is a long time in 
use. Ripe middle of August. (Al. Pom.) 


Boston. 


Introduced by C. M. Hovey, Boston, Mass. May prove Pinneo, 
Tree vigorous, productive, young wood brownish-red. Fruit 
below medium size, obovate, inclining to conic, remotely pyri- 
form. Skin yellow, with numerous small green or grey dots 


ef ese) Eee 
ile 


478 THE PEAR. 


and a little russet about the stem, which is rather long and in 
serted in a depression. Calyx set in a broad shallow basin, 


Flesh white, tolerably juicy, with a pleasant, sweet, somewhat ¢ 


aromatic flavour. September. 


Branpywine. Hort. 


Found on the farm of Eli Harvey on the banks of the Bran- 
dywine, Delaware Co., Pa. Tree vigorous, upright, uniformly 
productive. Fruit above medium, varying in form, from oblate 
depressed-pyriform, to elongated-pyriform. Skin dull yellowish- 
green, considerably dotted and somewhat sprinkled with russet, 
having a warm cheek on the side of the sun. Stalk is fleshy 
at its junction with the fruit, and generally surrounded by folds 
or rings. Calyx open, basin smooth and shallow. Flesh white, 
juicy, melting, sugary and vinous, somewhat aromatic. Ripe 
last of August and first of September. 


Casotr. Man. 


Originated from the seed of the Brown Beurré, by J. S. 
Cabot, Esq., of Salem, Mass. It has a good deal of the flavour 


.of its parent, and is an agreeable, sub-acid fruit. The tree 
‘grows upright and very strong, and produces amazing crops. 


Fruit pretty large, roundish-turbinate, narrowing rather abruptly 
to the stalk, which is bent obliquely, and inserted on one side 
of a tapering summit. Skin roughish, bronze yellow, pretty 
well covered with cinnamon russet. Calyx small, open, set in a 
round, smooth basin. Flesh greenish-white, breaking, juicy, 
with a rich, sub-acid flavour. Middle and last of September. 


CAEN DE FRANCE. 


Fruit large, pyriform. Skin thick, russety-yellow, thickly 
covered with russety specks, and with some blotches of russet. 
Calyx open. Flesh yellowish-white, half melting, juicy, sweet, 
with R little astringency. Ripe December, January. (Hov 
Mag. : 


CaLEBASSE DeELvianzE. Van Mons. 


Tree vigorous and productive. Fruit medium or rather 
large, pyriform, broad at calyx. Skin yellow, slightly russeted, 
sometimes shaded on the sunny side. Stalk short, thick at its 
junction with the fruit. Calyx open, segments stiff, in a very 
shallow, uneven basin, Flesh white, coarse, buttery, juicy, melt- 
ing, perfumed, slightly astringent, with a rich vinous flavour, 
October. 


CaLHoun. 
Raised by the late Governor Edwards, New Haven, Conn. 


a 


“THE PEAR. 479% 


Fruit medium, roundish, obliquely-oblate, angular. Skin 
yellowish, shaded with dull crimson sprinkled with russet, and 
thickly covered with russet dots. Stalk short, inserted in a 
rather broad cavity. Calyx open, setein a narrow uneven basin. 
Flesh white, coarse, granular, buttery, melting, abounding in 
juice with a rich vinous flavour, pleasantly perfumed. Ripe 


_ mniddle of October. 


CaLEBASSE D’fTé. Esperen. 


Raised from seed by Major Esperen. Tree moderately vigorous. 
Fruit medium, elongated-pyriform, or gourd shaped. Colour 
bright brown, grows yellow at maturity. Flesh white, very 
fine, melting, abounding in sugary juice well perfumed. Ripe 


' beginning of September. (Al. Pom.) 


CamMERLYN. Bivort. 


A Flemish pear, vigorous and productive. 

Fruit medium, pyriform. Skin yellow, with numerous brown 
dots and aslightly marbled check. Stalk long, slightly inclined 
in a small cavity surrounded by russet. Calyx open, basin small 
and shallow. Flesh juicy, melting, rich, sugary, with a very 
peculiar aromatic flavour. September, October. 


CANANDAIGUA. 


Catherine. 

Origin uncertain, supposed to have been brought from Con- 
necticut to Canandaigua about the year 1806, vigorous and 
productive. 

Fruit rather large, irregular, elongated, acute pyriform, sur- 
face uneven, resembling Bartlett. Skin lemon-yellow. Stalk 
medium, or rather short, inclined. Calyx open, basin narrow 
and deep. Flesh whitish, not very fine, buttery and melting, 
with a vinous flavour. September. 


CassanTtE DE Mars. Esperen. 


Tree vigorous. Fruit which is borne in clusters resembles | 
Doyenne blanc. Skin smooth, bright green, becoming golden- 
yellow at maturity, striped and shaded with fawn. Flesh when 
in full perfection is half melting, juicy, sugary, vinous, and well 
perfumed. Ripe December to April. (Al. Pom.) 


CATHARINE GARDETTE. 


Raised by Dr. W. D. Brinckle of Philadelphia. Foliage much 
waved, young shoots short jointed, yellow-olive on the shaded 
side, brownish-olive on the exposed side to the sun, with many 
minute white dots. Buds pointed. Size above medium, round 


9a) 


dh jail I ita” Deals 


a 


480 THE PEAR. 


ish-obovate. Skin fair, ow, with numerous small carmine 
dots on the exposed side. Stalk one inch long, curved, inserted 
by a fleshy termination into a slight depression. Calyx small, 
sct in a rather deep, regular basin. Flesh fine texture, buttery 
Flavour delicious, with a delicate aroma, Quality best, maturity 
beginning of September. (Trans. A. P. 8.) 


Carinka. Esperen. 


Raised by Major Esperen. Tree of vigorous growth. Branches 
rather slender, productive. Fruit small to medium, obovate, 
pyriform. Stalk very long, inserted by a ring in an uneven 
cavity. Calyx large and open, with segments persistent, basin 
shallow, and uneven. Skin pale yellow, thickly sprinkled with 
russet dots. Flesh coarse, granular, buttery, melting, juicy, with 
a refreshing vinous flavour. October to December. 


CapsHEAF. Man. Ken. 


A native of Rhode Island. It is a very agreeable fruit. 
Young shoots stout, upright, yellowish brown. 

Fruit of medium size, roundish-obovate. Skin deep yellow, 
nearly covered with cinnamon russet. Stalk an inch long, stout, 
inserted in a shallow hollow. Calyx small, basin slightly sunk. 
Flesh white, juicy, and melting, very sweet and pleasant, but 
lacking a high flavour. October. 


CuarLes Van Hooguren, 


Fruit large, obovate, acute-pyriform. Stem rather stout, one 
inch long, set without depression, frequently surrounded with a 
fleshy protuberance at the junction. Calyx open, in a broad, 
flat basin, frequently without segments. Skin dull pale yellow, 
smooth and handsome, seldom with any russet or red. Flesh 
yellowish-white, melting, buttery, juicy. Flavour sweetish, 
with a little aroma. Quality medium. Ripe October Ist to 
15th. Should be picked while hard. A regular, prolific 
bearer, healthy tree. (Col. Wilder Ms.) 


Cartes Smet. Van Mons. 


Fruit medium, pyriform, broad at the crown. Skin yellow- 
ish, considerably russeted. Stalk long, curved, fleshy at its in- 
sertion. Calyx open, small, basin narrow. Flesh juicy, sweet, 
and highly perfumed. January, February. 


CHARLES FREDERICK. Wan Mons. 


Skin smooth, bright green, becoming deep yellow at maturi- 
ty, lightly coloured on the sunny side. Flesh white, fine, melt 


—e |) 


' THE PEAR. 481 


ing, abounding in juice, sweet, vino aresby perfumed. An 
excellent fruit, ripening the first of October. Tree vigorous and 
productive, growing well as a pyramid or standard. (An. Pom.) 


CHARLOTTE DE Brower. Esperen. 


One of Esperen’s seedlings. Tree of moderate vigour, and of 
great productiveness. Fruit medium or large, roundish-oval. 
Skin golden-yellow at maturity. Flesh white, fine, melting, 
juicy, sugary, vinous, perfumed. Ripens at the end of October 
(Al. Pom.) 


CHanceLtor. Brinckle in Hort. 


Supposed to be a native of Germantown, Pennsylvania, on 
the grounds of Mr. Chancellor. 

Branches horizontal, not very vigorous, spreading. 

Fruit rather large, obovate. Skin greenish yellow, rough, 
somewhat inclining to russet, thickly covered with dots. Stem 
medium, curved, rather stout, fleshy at its insertion by a lip, 
inserted in a rather broad cavity. Calyx small, set in a mode- 
rate basin. Flesh whitish, juicy, buttery, melting, sugary, rich, 
perfumed, excellent. October, November. 


CiTRON. 


A seedling of the late Governor Edwards, a vigorous, upright 
grower, producing large crops, but inclined to rot at the core. 

Fruit small, nearly globular, approaching turbinate. Stalk 
short, rather stout, set in an abrupt, uneven cavity. Calyx clos- 
ed, basin broad, shallow, iwregular. Skin greenish, slightly 
shaded with dull crimson. Flesh greenish, rather coarse, juicy, 
melting, sugary, vinous, with a musky perfume. Ripe from 
middle of August to middle of September. 


Cray. 
Sponge. 


naised by the late Governor Edwards. Fruit medium, inclin- 
ing to obovate, sometimes pyriform, angular. Skin waxen-yel- 
low, sometimes shaded with crimson, and thickly sprinkled with 
brown or crimson dots. Stalk medium, inserted sometimes by 
a lip in a moderate cavity. Calyx closed in a broad, open, fur- 
rowed basin. Flesh whitish, rather coarse, granular, juicy, 
sugary, perfumed. October. 


Corrs Breurre. Elliott. 


Fruit medium, obovate, or turbinate-pyriform. Stalk about 
one inch long, curved, inserted at an inclination in a very slight 
depression. Calyx large, nearly closed, set in a broad uneven 

21 


482 THE PEAR. e- 


basin. Skin yellow, inclining to russet, sometimes with a sunny 
cheek, thickly covered with dots which become crimson on the 
exposed side. Flesh rather coarse, slightly granular, buttery, 
melting. Flavour rich, sugary, vinous. September. 


Co.umBta. 
Columbian Virgalieu. Columbia Virgalouse. 


The original tree grows on the farm of Mr. Casser, in West- 
shester Co., New York. The tree grows upright, with stout 
brownish-yellow shoots. This fine pear was first brought into 
notice a few years since, by Bloodgood & Co., of Flushing. 
Young wood stout, upright, yellowish-brown. 


Fruit large, regularly formed, obovate, usually a little oblong, ~ 


and always broadest in the middle. Skin smooth and fair pale- 
green in autumn, but when ripe, of a fine golden-yellow with 
occasionally a soft orange tinge on its cheek, and dotted with 
small grey dots. Stalk rather more than an inch long, slightly 
curved, placed towards one side of a narrow depression. Calyx 
of medium size, partially open, set in a very shallow basin. 
Flesh white, not very fine grained, but melting, juicy, with a 
eweet, aromatic flavour. November to January. Very apt to drop 
from the tree previous to ripening. 


Cotts. Hoy. Mag. 
Watertown. 


Raised by A. Collins of Watertown, Mass., and first exhibited 
before the Massachusetts Horticultural Society in 1848, Tree 
of moderate growth, with reddish shoots. 

Fruit medium, regularly obovate, inclining to turbinate. Skin 
greenish-yellow, with russet spots, and frequently a blush on the 
sunny side. Stalk short, thick, inserted at an inclination with- 
out cavity. Calyx small, and very little sunk. Flesh fine, 
melting, juicy, with a brisk, sugary flavour, resembling white 
Doyenne. Ripens first of October. 


Coitmar pv’Atost. Bel. Hort. 


~Comtesse d’A lost. Duchesse d’Alost. 
Delices d’Alost. 


ia wegian variety. Tree vigorous and productive. 

Fruit large, elongated-pyriform, sometimes obovate. Skin 
greenish-yellow, with a red cheek, sprinkled with many green 
or brown dots, often much russeted. Stalk large, rather long 
and curved, inserted in a slight depression. Calyx open, seg- 
ments long, basin shallow and uneven. Flesh white, buttery, 
melting, juicy, slightly astringent October, November ©. 


ht Mt a rie y “s oN Ry Can eee Ae mr eS NT” Dy a NIE he ot 


= 


THE PEAR. 483 
& 
Comte LeE.tevr. 
Of Belgian origin. Tree vigorous, upright, moderately pro- 
ductive. Fruit medium, turbinate. Skin yellowish-green, with 
a brownish-red cheek, speckled with grey and patched with 


russet. Flesh yellowish-white, fine grained, melting, juicy, sweet 
and very high flavour. September. (Rob. Mannings’ Ms.) 


Comte pE Paris. Bivort. 


One of Van Mons’ seedlings. Tree pyramidal, very vigorous. 
Fruit medium, regularly pyriform. Skin thick, somewhat rough, 
bright green, becomes yellow at maturity. Flesh white, melt- 
ing, buttery, juice very abundant, sugary, and agreeably per- 
fumed. Ripe in October and’ continues in use a long time. 


(Al. Pom.) 


Comrze pE Lamy. Thomp. 


Beurré Curtet. Marie Louise Nova. ac. to 
Dingler. Marie Louise the Second. t Thomp. 
Louis Bosc. 

Young shoots, pretty strong, upright, dark coloured. 

Fruit of medium size, roundish-obovate. Skin yellow, with a 
brownish-red cheek, and sprinkled with small russety dots. 
Stalk an inch long, straight, obliquely inserted under a lip, or 
planted in a shght cavity. Calyx small, set in a shallow, 
smooth basin. Flesh white, fine grained, buttery, melting, 
saccharine, and high flavoured. Last of September to middle 
of October. 


ComTE pvE FLanpre. Van Mons. An. Pom. 


Tree vigorous, forming a pyramid, one of Van Mons’ seed- 
-ings. Fruit large, obliquely-pyriform. Skin yellowish, consider- 
ably covered with russet. Stalk long, much inclined, and in- 
serted by a lip, in a small cavity. Calyx open, set in an ex- 
ceedingly shallow corrugated basin. Flesh very buttery, melt- 
ing, juicy, granular, sweet and rich, highly perfumed, astringent 
near the skin. November. 


ConsEILLER DE LA Cour. Van Mons. 
Marechal de Ja Cour. Duc de Orleans. 


One of Van Mons’ seedlings. Tree moderately vigorous, pro- 
ductive. Fruit large, obovate, inclining to pyriform, oblique. 
Skin rough, greenish, slightly russeted, and covered with russet 
dots. Stalk short, inserted by a lip at an inclination in a mo- 
derate cavity, surrounded by russet. Calyx also surrounded by 
russet, set in a narrow basin. Flesh white, buttery, juicy, melt 


pa *) ae gee? et eS a eee oe ah ie at ae i, led ie Pee. ts 65 we ss Te ee 


484 THE PEAR. 


ing, slightly astringent, with an excellent rich vinous flavour 
resembling Gansel’s Bergamot. October. 


ConsEILLER Ranwez. Wilder in Hort. 


Tree vigorous, very productive. Fruit large, very irregularly 
oblate, obscurely pyriform. Skin green, rough, with a few 
patches of russet, and many brown dots. Stalk. shortish, in- 
serted in a broad cavity by a slight lip or fleshy ring. Calyx 
open, stiff, set in a deep broad furrowed basin. Flesh coarse, a 
little granular, juicy, melting, perfumed, sweet, vinous, slightly 
astringent. October. 


CooKE. 


Origin, King George County, Virginia. Tree a very strong, 
vigorous grower, and productive. Introduced by H. RK. Roby, 
Fredericksburgh, Virginia. Fruit rather large, irregularly pyra- 
midal. Colour pale-yellow. Flesh juicy, buttery, melting, 
sweet, rich, and vinous. (Roby.) 


Cotzer. Hoy. Mag. 


One of Van Mons’ seedlings, of moderate growth and produc- 
tive. 

Fruit rather large, irregular pyriform. Skin yellowish, with 
numerous russet dots, some patches of russet, and russet around 
the calyx and stem. Stalk long, slightly curved, and enlarged 
at its insertion without cavity, and inclined. Calyx open, set in a 
rather large, abrupt, not very deep basin. Flesh whitish, not 
very fine, juicy, vinous, with a rich refreshing flavour. Decem- 
ber. 


Crassane D’Hiver. (Bruneau.) 


A medium size, high flavour, half melting pear. Ripening in 
March. (Riv. Cat.) 


Cross. Hovey’s Mag. 


Originated on the premises of Mr. Cross, of Newburyport, 
Mass. Branches rather slender, greyish-yellow, of slow growth. 

Fruit of medium size, roundish. Skin smooth, at first pale, 
Lut ripening to a deep yellow, with a red cheek, and marked 
with numerous russet dots, and patches of russet around the eye. 
Stalk three-fourths of an inch long, very thick, planted in a 
slight depression. Calyx small, basin a good deal sunk. Flesh 
white, melting, juicy, and sweet, with a rich and perfumed fla: 
vour. In eating from the last of November to the middle of 
January, but chiefly in December. 


by gee —— Nee VOL. Pe ri 2 tata 


THE PEAR. 485 


ee ae Man. 


The Cushing is a native of Massachusetts, having originated 
on the grounds of Colonel Washington Cushing, of Hingham, 


Cushing. 


about forty years ago. It is a very sprightly pear, and like 
many of our native varieties, it produces most abundant crops. 
Branches rather slender, diverfing, greyish-brown. 

Fruit medium size, often large, obovate, tapering rather ob- 
liquely to the stem. Skin smooth, light greenish-yellow, sprin- 
kled with small grey dots, and occasionally a dull red cheek. 
Stalk an inch long, planted in an abrupt cavity. Calyx rather 
small, set in a basin of moderate size. . Flesh white, fine grained, 
buttery, melting, and abounding in a sweet, sprightly, perfumed 
juice of fine flavour. A hardy and capital variety for all soils. 
Not high flavour. Middle of September. 

Hanna or Hanners, quite distinct from the above: the young 


wood. of Cushing is greyish-brown, while the Hanners is green: | 


ish. Fruit similar t> Cushing. 


486 THE PEAR. 


DALLas. 


Raised by Governor Edwards of New Haven, Conn. Tree up- 
right, vigorous, young wood thorny, reddish-brown, 

Fruit medium, oblate, obtuse-pyriform. Skin yellow, with a 
sunny cheek, thickly sprinkled with crimson and russet dots. 
Stalk large, long, inserted by a slight lip, in a very moderate 
cavity. Calyx open, basin shallow, corrugated. Flesh buttery, 
juicy, with a sweet, rich, pleasant flavour. Ripe October and 
November. 


Dana’s No. 19. 


Raised by Francis Dana, of Roxbury, Mass. Fruit large, 
obovate, swelling out at the base. Stalk of moderate length, in- 
serted in a rather slight depression. Skin yellow and thick. 
Flesh white, tender, juicy, half melting, with a pleasant perfum- 
ed flavour. November. (Hov. in Mag.) 


Dana’s No. 16. 


Raised by Francis Dana, of Roxbury, Mass. Fruit under 
medium, obovate. Skin yellow russet, with dark russet specks. 
Stem in a very slight depression. Calyx open, in a deep cavity. 
Flesh yellowish-white, juicy, tender, sweet, high flavoured. 
November. (Hoy. in Mag.) 


Der Bavay. Van Mons. 
Poire de Bavay. 


Tree very vigorous, and productive. Fruit pyriform, rather 
large. Skin yellow, with numerous grey dots. Stalk large, 
slender, curved, inserted in a cavity. Calyx rather large, open, 
basin small. Flesh juicy, melting, with a brisk vinous flavour. 
September, October. 


De Louvain. Van Mons. 
Poire de Louvain. Nois Lind. Bezy de Louvain. 


Raised by Van Mons in 1827. Fruit of medium size, obovate, 
inclining to pyriform, and tapering to the stalk. Skin rather 
uneven, clear light yellow, a little marked with russet, and dot- 
ted with brown points, which take a ruddy tinge next the sun. 
Staik about an inch long, stout, inserted obliquely without de- 
pression, or by the side of a fleshy lip. Calyx placed in a very 
narrow, shallow basin. Flesh white, buttery, and melting, with 
a rich, perfumed, and delicious flavour. Ripens the last of Sep 
tember, and keeps till November. 


i a aa ie Fp =f SO Ra —..” ad “4 = aa 


THE PEAR. 487 


Deuices p—E Cuartes. Van Mohs. 


Fruit medium, pyramidal. Skin yellowish-green, with mar- 
blings of russet, and russet dots. Stalk strong, curved, inserted 
with scarcely any depression. Calyx small, open, basin broad. 
Flesh white, juicy, melting, flavour rich and vinous, resembling 
Brown Beurré. December. 


Delices @ Hardenpont of Belgium. 


Deuicres p’HarpEenpont oF BrE.iaium, 
Fondante Pariselle of some. 


Tree moderately vigorous, upright, with long, slender shoota 


488 : THE PEAR. Y 


Fruit medium, truncate conic, or pyramidal, angular. Skin 
rough, greenish, covered with small brown dots, becoming yel- 
lowish at maturity. Stalk short and thick, inserted in a small 
uneven cavity at an inclination. Calyx large, set in a shallow, 
furrowed basin. Flesh white, buttery, juicy, melting, sweet, and 
rich, with a fine aromatic perfume. November, December. 


Deuices p’HarpDENPONT OF ANGERS. 


Tree of moderate growth, productive. 

Fruit medium, roundish, remotely pyriform, sometimes cone. 
Skin greenish, becoming yellowish at maturity, with a warm 
cheek, sprinkled and patched with russet. Stalk short and 
thick, inserted by a ring or lip at an inclination, in a small 
cavity. Calyx small, segments caducous, in a small, uneven 
basin. Flesh whitish, not very fine, nearly melting, juicy, 
sugary, with a pleasant perfume. October, November. 


De Sortus. Van Mons. 
Bergamotte de Solers. 


Tree of fine pyramidal habit. 

Fruit obtuse-pyriform. Stem about an inch in length, rather 
stout, planted in a slight depression. Colour light dull green, 
becoming yellow at maturity, with some russet around stem and 
calyx. Flesh white, half melting, middling juicy, flavour pleas- 
ant, but lacks character. November, December. (Wilder’s 
Rep.) 


Desrr&ée Corneuis. Bivort. 
Cornelis. 


Tree very vigorous and fertile. Fruit large, pyriform, swelled 
at its centre. Skin bright green, becoming somewhat yellow 
at maturity, spotted and striped with brown,and slightly coloured 
on the sunny side. Flesh white, very fine, melting, and but- 
tery, juicy, sweet, with an agreeable perfume, but not a musk, 
One of the best fruits of its season. August and September. 
(An. Pom.) 

De Toneres. Durandeau. 
Poire Durandeau. 


Tree very productive, of moderate vigour. Fruit very large, 
conic, pyramidal, strongly bossed on its whole surface. Skin 
green, bronzed, becoming deep yellow at maturity, and is 
entirely shaded with brown russet, and striped with red on 
the sunny side. Flesh white, fine, melting, very juicy, sugary 
vinous, and pleasantly perfumed. It is beautiful and excellent, 
and ripens the middle of October, and keeps till the middle ‘of 
November. (An. Pom.) 


THE PEAR. 489 


Deux Saurs. Esperen. 


A fine tree, very productive. Fruit large, elongated, pyri- 
form. Skin green, spotted with dark brown. Flesh fine yel- 
lowish green, buttery, juicy, very sugary, with a decided flavour 
of almonds. November. (Al. Pom.) 


Dunpas. Van Mons. Man. in Hov. Mag. 


Elliott Dundas. Bouvier. 
Rousselet Jamin. Bouvier. 


A Belgian vari- 
ety, sent to this 
country by Van 
Mons, in 1834, 

Fruit medium size, 
obovate, inclining 
to turbinate. Skin 
clear yellow, sprin- 
kled with green- 
ish black dots, and 
heightened by a 
very brilliant red 
cheek. Stalk dark 
brown, an inch long, 
stout, inserted with- 
out depression. Ca- 
lyx small, placed at 
the bottom of a 
deep round basin. 
Flesh __yellowish- 
white, half buttery, 
melting, with a 
rich perfumed juice. 
First of October, 
and keeps some 


time. 
Dundas. 


DICKERMAN, 
Pardee’s No. 2. 


Raised by S. D. Pardee, New Haven, Conn., from whom we 
received specimens. ‘Tree vigorous and productive, young wood 
maroon. 

Fruit medium, roundish, oblate. Skin yellowish, thickly 
covered with minute dots. Stalk curved, fleshy at its insertion, 
in amoderate cavity. Calyx nearly closed, segments persistent, 

21 


i) 2 rs oP er. ef Te > 4 ee 


490 a THE PEAR. 


basin broad and uneven. Flesh whitish, buttery, juicy, melting, 
with a rich, vinous flavour, perfumed. Ripe from the middle 
of September to the middle of October. 


Drier. 


Tree of slow growth, young wood yellow, sometimes can- 
kers, 

Fruit below medium, nearly globular. Skin yellowish, 
sprinkled with russet. Stalk long, inserted in a very slight 
cavity, by a fleshy ring. Calyx closed, set in a rather broad, 
shallow basin. Flesh whitish, coarse, and granular, juicy, but- 
tery, melting, with a very sweet, perfumed flavour. Ripe last 
of August and first of September. 


Dow. 


Raised by Dr. Eli Ives, New Haven, Conn. Tree upright, 
vigorous, productive. 

Fruit rather above medium, obovate, acutely pyriform, some- 
times turbinate. Skin rough, yellowish green, sprinkled with 
russet dots, and a few small patches of russet. Stalk long, 
inserted at an inclination in a very slight cavity. Calyx large, 
open, set in a very small basin. Flesh white, buttery, juicy, 
melting, with a good vinous flavour, sometimes slightly astrin- 
gent. September, October. 


Doyvenne Rosin of Langelier. 
Beurre Robin. 


Tree vigorous, yellowish-brown shoots. Fruit medium, round- 
ish, very much depressed at top and bottom; angular and 
irregular. Skin greenish yellow, thickly sprinkled with russet 
and grey dots. Stalk, long, stout, inserted in a broad deep 
cavity. Calyx closed, set in a wide, open, irregular basin. 
Flesh whitish, rather coarse, juicy, melting, somewhat granular, 
with a rather rich vinous perfumed flavour, September. 


Doyen Ditten. Van Mons. 
Deacon Dillen. 


Tree vigorous and productive. Fruit rather large, oblong, 
pyriform, or oblongated conic. Skin fine yellow, inclining to 
russet, thickly sprinkled with russet specks. Stalk short, thick, 
and fleshy, strongly fixed without any depression. Calyx small, 
rarely open, basin of moderate depth. Flesh juicy, buttery, 
sweet and rich. October, November. ss 


THE PEAR. 49] 


Doyen Dillen. 


DorrennE GOUBAULT. 


Of slow growth, and rather slender branches. Fruit medium, 
occasionally large, obovate, acute-pyriform. Stalk short, and 
thick. Calyx small, deeply sunk. Colour, dull pale yellow, 
with a few traces of russet, particularly around stem, and calyx. 
Flesh melting, and juicy. Flavour rich, sweet, aromatic. Ripe 
December to February. (Wilder in Hort.) 


492 : THE PRAR 


Doyenne Defais. 


DoyrenneE Derats. 


Tree moderately vigorous, productive. Fruit medium, trun- 
cate, conic, or very obtuse-pyriform. Skin waxen yellow, with 
a bright crimson cheek. Stalk rather long, curved, inserted in 
a deep, abrupt, uneven cavity. Calyx open, segments persistent, 
basin large and open. Flesh white, juicy, buttery, melting. 
Flavour sweet, rich, and delightfully perfumed. October, No- 
vember. 


Doyenne Downine. Leroy. 


Raised by André Leroy, and dedicated to the late A. J. Down- 
ing. Tree moderately vigorous. Fruit medium, obtuse pyriform, 
inclining to turbinate, skin greenish-yellow, sprinkled and netted 
with russet, very slightly shaded with crimson, and thickly cov- 
ered with russet dots. Flesh fine, buttery, juicy, melting, with a 
sweet, vinous, rich, perfumed flavour, somewhat aromatic. Oct. 


+ 


THE PEAR. 4938 


Docteur Lentizr. Gregoire. 


‘free ‘zorous and productive. Fruit medium, pyriform, 
Skin brignt green, becoming slightly yellow at maturity. Flesh 
fine, melting, buttery, juice abundant, sugary, and deliciously 
perfumed. Mature at the end of October and November. 
(An. Pom.) 


Doctreur Bouvier. Van Mons. 

A vigorous tree, forming a beautiful pyramid, very productive. 

Fruit medium, elongated, truncate, conic, inclining to pyri- 
form, or remotely so, Skin greenish, becoming slightly yellow 
at maturity, sprinkled, shaded, and dotted with russet, some- 
times slightly crimson and fawn in the sun. Flesh a little 
coarse, juicy, melting, with a brisk, vinous, slightly perfumed 
flavour. December to February. 


Docrrur Capron. Bivort. 


A new pear of good promise, it has a thick skin of greenish 
yellow colour, covered with blotches of russet red in the sun, and 
russet specks. Calyx closed.. Flesh yellowish white, melting, 
of a pleasant, rather spirited flavour. October, November. 
(Hov. Mag.) 


Dr. Trovusseav. Bivort. 


A seedling of Alex. Bivort. Fruit large, pyriform. Skin 
green, spotted with red, and sprinkled with grey dots. Stalk 
strong and woody. Flesh firm, white, melting, buttery, with an 
abundance of perfumed sugary juice. Ripe, November, Decem- 
ber. (An. Pom.) 


DucuessE pD’OrtEaNs. Thomp. Ken. 
Beurré St. Nicholas. St. Nicholas. 


Fruit rather above medium, obovate, including to pyriform, 
largest near the centre. Skin yellowish-green, sometimes a 
sunny cheek, with brown dots. Stalk long, pretty large, curved, 
inserted by a fleshy protuberance. Calyx nearly closed, set in 
a shallow uneven basin. Flesh juicy, melting, slightly aromatic, 
with a very good flavour. September. : 


Doucuessr pE Berry p’xTh, 


Fruit small, oblate, obscurely pyriform. Skin yellow, shaded 
with light red. Stalk short, inserted in a small cavity. Calyx 


Sy 


494 ; THE PEAR. 


partially open, set in a broad shallow basin. Flesh juicy, melt 
ing, with a good vinous flavour. Ripens last of August. 


Ducuessr DE BraBant.~ Durieux. 


Tree very vigorous. Fruit of good size, turbinate, pyriform, 
sometimes elongated. Skin rough, bright green, becoming mo- 
derately yellow at ripening, much shaded with bright russet. 
Flesh whitish yellow, fine, melting, juice abundant, sugary, vi- 
nous, finely perfumed. Fruit of the first quality, ripening at the 


end of October. (An. Pom.) 


Ducuesse p’AncouLeME. Lind. Thomp. 
Beurre Soule. 

A magnificent large dessert pear, sometimes weighing a 
pound and a quarter, named in honour of the Duchess of An- 
gouléme, and said to be a natural seedling, found in a forest 
hedge, near Angers. When in perfection, it is a most delicious 
fruit of the highest Ngee We are compelled to add, however, 
that the quality of the fruit is a little uncertain on young stand- 
ard trees. On the quince, to which this sort seems well adapt- 
ed, it is always fine. The tree is a strong grower, the shoots 
upright, light yellowish-brown, and it is deserving trial in all 
warm dry soils. : 

Fruit very large, oblong-obovate, with an uneven, somewhat 
knobby surface. Skin dull greenish-yellow, a good deal streak- 
ed and spotted with russet. Stalk one to two inches long, very 
stout, bent, deeply planted in an irregular cavity. Calyx set in 
a somewhat knobby basin. Flesh white, buttery, and very jui- 
cy, with a rich and very excellent flavour. October. 


Duc pr BRABANT. 


Desirée Van Mons. Beurre Charneuse 
Fondante des Charneuse. Waterloo. 

Miel d’ Waterloo. Belle Excellente, 
Jamin. 


Tree hardy, vigorous, productive, and equally suited with 
light or tenacious soil. 

Fruit large, oval, pyriform, tapering from centre to base and 
apex, angular. Skin greenish, shaded with crimson on the sun- 
ny side, and thickly sprinkled with greenish dots Stalk long, 
curved, and twisted, somewhat fleshy at its insertion, in a very 
sinall cavity. Calyx large and open, segments persistent, in an 
irregular ribbed basin. Flesh whitish green, very juicy, buttery 
melting, with a refreshing vinous flavour. October, Novem- 
ber. 


THE PEAR, 495 


Duc de Brabant. 


Doumortier. Thomp. Nois. 


A very excellent little Belgian pear, often remarkably high 
flavoured. Fruit nearly of medium size, obovate. Skin dull 
yellow marked with russet patches and dots. Stalk nearly two 
inches long, slender, planted without depression. Calyx small, 
open, set in a slight basin. Flesh greenish-white, juicy, melting, 
exceedingly sugary and rich, with a highly perfumed aromatic 
flavour. It keeps but a short time. September. 


Dupuy Cuarzes. Berkmans. 
Tree vigorous and fertile, forms a pyramid. 


ge ; THE PEAR. 


Fruit medium, pyriform. Skin rough, becomes yellow at 
maturity, and chiefly covered with fawn russet. Flesh whitish- 
green, melting, juicy, very sugary. An excellent fruit ripening 
the end of November. (Al. Pom.) 


ExizasetH, Mannine’s. Man. in H. M. 
Van Mons. No. 154. 


Manning’s Elizabeth, a seedling of Dr. Van Mons’, named by 
Mr. Manning, is a very sweet and sprightly pear, with a peculiar 
flavour. 

A beautiful dessert fruit, productive, growth moderate, shoots 
reddish, and sprinkled with red and brown dots. Fruit below 
medium size, obovate, shaped like the Julienne, or a small White 
Doyenné. Skin smooth, bright yellow, with a lively red cheek. 
Stalk one inch long, set in a shallow, round cavity. Calyx open, 
set in a broad shallow basin. Flesh white, juicy, and very 
melting, with a saccharine, but very sprightly, perfumed flavour 
Last of August. 


ExizasetH, Epwarps’.. Wilder. Mss. 


Edwards’ Elizabeth is a seedling, raised by Ex-Governor Ed- 
wards, of New Haven, Conn. 

Fruit of medium size, often large, obtuse-pyriform, angular, 
and oblique at the base, the stalk frequently planted in a fleshy 
protuberance, like a fold. Skin smooth, yellowish-green, very 
fine, and of a peculiar waxen appearance. Flesh, white, buttery 
slightly sub-acid and good. October. 


Emme v’Heyst. Esperen. 


This fruit was dedicated by Major Esperen to the son of his 
friend L. E. Berckmans of New Jersey. 

A Belgian fruit. Tree of moderate vigour. A healthy and 
good grower, but straggling and not easily brought to a pyra- 
midal form. It seems well suited to this climate and grows well 
on quince. Young wood fawn or light-brown, rather slender. 
Fruit large or above medium size, long calebasse form. Colour 
light-green, washed and waved with fawn and russet, becomes 
bright yellow at the time of maturity. Stem variable but rather 
long, sometimes fleshy, inserted in an uneven cavity. Calyx 
small, set in a deep narrow basin, surrounded by uneven pro- 
tuberances. Flesh buttery, melting, very juicy, exceedingly fine, 
sugary and well perfumed. Ripening well through November, 
(L. E, Berckmans, Ms.) 


“THE PEAR, ' 497 


Emile @ Heyst. 


Emity Bivorr. 


Dedicated by Bouvier to the daughter of the distinguished 
Belgian Pomologist A. Bivort. 

Tree of slow growth, but very hardy, with reddish or light 
brown, upright, stout, short shoots. 

Fruit medium, oblate, inclining to conic, very much depressed. 
Skin deep orange-yellow, much covered with russet. Stalk 
short and fleshy, inserted in a rather deep cavity, surrounded by 
protuberances. Calyx small, set in a deep well formed basin, 
Flesh yellowish, buttery, melting, abounding in rich sugary 
vinous juice, with a peculiar flavour, somewhat resembling 


295 THE PEAR, 


quince. Ripens October, November, and keeps well. (L. E 
Berckmans, Ms.) 


Emily Bivort. 


Esprerine. Van Mons. 
Beurre Sprin. 


Tree upright, vigorous, very productive. 

Fruit medium, obovate, inclining to pyriform. Skin yellow 
with numerous brown dots and sometimes patches of russet. 
Stalk long, inclined, inserted by a lip in a slight depression, 
Calyx open, in a rather small shallow basin. Flesh white, 
juicy, melting, with a pleasant perfumed flavour. Core small. 
September and October. 


Ficur pe Naries. Thomp. 
Comtesse de Frénol. Beurré Bronzée. 
De Vigne Pelone. Fig Pear of Naples. Man. 


A very good, late autumn pear, but inferior to several others, 
It grows vigorously and bears well. A cooking fruit. 

Fruit of rather large size, oblong-obovate. Skin nearly 
covered with brown, and tinged with red next the sun. Flesh 
buttery, melting, and agreeable. November. 


Fieve p’ALtencon. Thomp. 
Verte longue de la Mayenne. Figue d’Hiver. 


_ This corresponds with Verte longue of Angers and probably 
may prove synonymous with it. 


THE PEAR. 199 . 


Fonpantge DE Mattyzs. Esperen. 


Tree vigorous, but of moderate productiveness, 

Fruit medium, roundish, turbinate, inclining to pyriform 
Stalk stout, long, and curved, iaserted in a smal! uneven depres- 
sion, surrounded by russet. Calyx small, closed, set in a mo- 
derate uneven basin. Skin greenish, netted with russet, with a 
sunny cheek, becoming golden-yellow at maturity. Flesh fine, 
melting, juicy, sweet, slightly perfumed. October, November. 


Fonpante DE Norr. Esperen. Al, Pom. 
Belle de Noel. Belle apres Noel. 


Tree vigorous and a good bearer, young wood fawn colonr. 

Fruit medium, turbinate, or depressed pyriform. Skin yellow, 
often with a warm cheek, sprinkled with russet. Stalk long, 
stout, and curved, inserted by a fleshy ring or lip at a great 
inclination. Calyx firmly closed, set in a broad shallow irre- 
gular basin. Flesh juicy, with a sweet perfumed flavour. De- 
cember, January. 


FonpantE Van Mons. Thomp. 


An excellent melting pear, raised by Dr. Van Mons, and first 
introduced by Mr. Manning. It bears abundantly. 

Fruit nearly of medium size, roundish, a little depressed. 
Skin pale yellow. Stalk stout, an inch and a half long, planted 
in a rather deep cavity. Calyx set in a pretty deep basin. 
Flesh white, juicy, melting, sweet, and of very agreeable flavour. 
First of November. 


Fonpante AGREEABLE. 


Fruit medium, roundish, obovate. Colour dull yellowish- 
green, slightly russeted. Stalk planted at an inclination, and 
fleshy at its junction with the fruit. Flesh juicy and melting, 
Flavour very pleasant and refreshing, with a delicate aroma. 
Ripe last of August. (Wilder in Hort.) 


FonpanTE pu Comics, of Angers. Thomp. Comice, H. A. 


Fruit large, pyramidal, truncate-pyriform. Skin yellow, with 
a warm cheek, inclining to russet, with rnsset dots. Stalk long 
and curved, inserted in a depression. Calyx small, closed, set in 
a rather deep, open basin. Flesh juicy, buttery, with a rich, 
sugary, vinous flavour. October, November, 


500 THE PEAR. 


FonDANTE DES Pres. Van Mons. 


A seedling of Van Mons’. Fruit medium, turbinate, inclining 
to pyriform. Stem of middling length, inserted in a corrugated 
eavity. Skin lemon yellow at maturity, with a few traces of 
russet, and a little red next the sun. Flesh white, melting, 
juicy. Flavour sweet and agreeable, with considerable aroma 
October. (Wilder's Rept.) 


Forette. Thomp. P. Mag. Lind. 


Forellen-birne. Poire Truite. Trout Pear. 
Corail. Petit Corail. 

This exquisitely beautiful German pear—called in that lan- 
guage Forellen-birne, 2. e., trout pear, from its finely speckled 
appearance, is one of the most attractive dessert fruits. It 
requires a warm soil and exposure, and well deserves to be 
trained as an espalier. Young shoots long, with few and dark 
coloured branches. 

Fruit oblong-ovate, inclining to pyriform. Skin smooth, at 
first green, but when fully ripe, lemon yellow, washed with rich 
deep red on the sunny side, where it is marked with large, 
margined, crimson specks. Stalk about an inch long, rather 
slender, slightly curved, rather obliquely planted, in a shallow, 
uneven cavity. Calyx rather small, basin abruptly sunk. Flesh 
white, fine grained, buttery, melting, with rich, slightly vinous 
iuice. Beginning of November, and may be kept, with care. till 
Christmas. 


Fievur pE Neier. Van Mons. 
Snow Flower. 


Fruit medium or above, tapering by a mamelon protuberance 
to its junction with the stem which meets it by a fleshy enlarge- 
ment. Calyx small, partially closed, in a small, shallow basin, 
Surface very uneven. Colour yellowish green, mottled’ with 
thin russet. Flesh somewhat granular and coarse, but sweet and 
high flavoured. Ripens middle of October. 


Fiorimonp PARENT. Bivort. 


One of Van Mons’ seedlings. Tree of moderate vigour and 
fertility. 

Fruit very large, pyramidal, swelled towards its centre. Skin 
green, pointed and striped with brown russet; becomes deep 
yellow at maturity. Flesh coarse, melting, juicy, sugary, and 
agreeably perfumed. Ripe at the end of September. (Al. Pom.) 


THE PEAR. 501 


Fouuiton. Man. Ken. 


This American 
pear is a native of 
Maine, and is a 
seedling from the 
farm of Mrs. Ful- 
ton, of Topsham, 
in that state. It 
is very hardy, and 
bears everyyear ab- 
undantly. Young 


g@hoots rather slen- 


der, and reddish- 
brown. 
Fruit below medi- 
um size, roundish, 
flattened. Skin, at 
first, entirely gray- 
russetin colour, but 
at maturity of a 
dark cinnamon rus- 
set. Stalk one to 
two inches long, 
slender, planted in 
a& narrow cavity. 
Calyx with long Fulton. 
segments sunk in 
an uneven hollow. Flesh half buttery, moderately juicy, with a 
sprightly, agreeable flavour. Seeds compressed. October and 
November. 


FRANKFORD. 


Origin on the premises of Eli Merkins, near Frankford, Phila- 
delphia. A new fruit, and said to be an acquisition. Size 
medium, roundish, sometimes inclining to pyriform, not unfre 
quently obovate. Skin yeilow, containing many russet dots, 
especially towards the crown, and having occasionally a faint 
blush on the part exposed to the sun. Stalk rather short, thick, 
and fleshy at its termination, inserted in a small cavity. Calyx 
medium, open, set in a shallow, moderately wide basin. Flesh 
fine texture and buttery. Flavour exceedingly rich, with a 
delicious aroma. Quality, “best.” November. (Int. Rept.) 


FREDERIKA Bremer. Hort. 


Introduced by J. C. Hastings of Clinton, Oncida Co., N. Y. 
Tree vigorous, young wood green. 
Fruit above medium, irregularly obtuse, pyriform, sometimes 


602 THE PEAR. 


Bergamotte shaped. Skin greenish yellow. Stalk rather long 
and stout, inserted in a moderate cavity at an inclination by a 
lip or ring. Calyx small and closed, set in an abrupt basin. 
Flesh whitish, melting, buttery, sweet and vinous, slightly per- 
fumed. October. 


GansEv’s SECKEL, 


Raised by Mr. Williams, of Pitmaston, England. Growth 
much like Seckel; productive. 

Fruit medium or small, oblate, much depressed. Skin yellow, 
rough, and uneven, mostly covered with thin russet. Stalk 
short and stout, inserted in a broad, shallow cavity. Calyx@® 
closed, set in a broad, deep basin. Flesh coarse, buttery, juicy, 
melting, with a rich aromatic perfumed flavour. November. 


Gansev’s Late BerGamorre. 


Raised by Mr. Williams, of Pitmaston, England. Of vigorous 
growth, and a promising late fruit. 

Fruit roundish, oblate. Skin greenish, rough, sprinkled with 
russet. Stalk much enlarged at its insertion in a pretty deep 
cavity. Calyx large, open, basin broad and shallow. Flesh 
juicy, granular, melting, sugary, and rich, highly perfumed with 
musk. December, January. 


GENERAL BosqueEt. 


Fruit large, pyriform. Skin smooth, green, russet, spotted. 
Flesh tender, melting, first rate. Ripening in September. 
(Leroy’s Cat.) 


GENERAL CANROBERT. 


Fruit medium size, resembling St. Germain. Skin yellow, 
dotted, and spotted with russet. Flesh delicate, melting, ripen- 
ing in January and February. (Leroy’s Cat.) 


GENERAL LamoriciERE. Hov. Mag. 


Tree moderately vigorous, very productive. 

Fruit medium, oval, inclining to ovate, remotely pyriform, 
tapering from centre towards base and crown. Skin russet, on 
greenish-yellow gtound. Stalk long, curved, fleshy at its inser- 
tion in an inclined depression. Calyx open, its segments pro- 
jecting, basin very small. Flesh fine, juicy, melting, with a very 
rich, brisk, sugary flavour and peculiar perfume. Imperfect speci 
mens, astringent. October. 


“THE PEAR. 503 


i GENERAL TAYLOR. 


Fruit below medium, turbinate, obscurely-pyriform, broad at 
the crown. Skin cinnamon russet, becoming fawn on the 
exposed side. Stalk rather short, cavity very small. Calyx 
partially closed, basin furrowed and not very deep. Flesh yel- 
lowish-white, granular, becoming buttery and melting. Flavour 
as high as the Seckel; aroma delicious. Maturity November. 
(Ad. Int. Rep.) 


GENERAL DE LouRMEL. 
Fruit medium size, resembling Doyenne. Skin greenish, 
irregularly spotted and dotted with russet. Flesh delicate, juicy, 
melting, sugary. Ripening in November (Leroy’s Cat.) 


GERARDIN. 


Fruit medium, roundish, somewhat irregular. Skin yellow, 
with many spots and patches of rough russet, and a reddish tint 
towards the sun. Flesh coarse, buttery, astringent, granular, 
tolerably good. September. 


GEpDEON Paripant. Van Mons. 


Fruit medium, obtuse, pyriform. Skin greenish-yellow, with 
a brownish cheek. Stalk rather long, inserted in a small cavity. 
Calyx open, persistent. Flesh white, juicy, melting, sweet, 
brisk, and excellent. Ripe last of September. 


Giov-morceavu: Thomp. Lind. 


Gloux Morceaux, Goulu Morceau, 

Beurré d’Hardenpont, Rol de Wurtemberg, R 
Hardenpont d’Hiver, of the Kronprinz Ferdinand, 8 
Colmar d’Hiver, French. von Oestriich, f = 
Linden d’Automue, Beurre d’Cambron, & 
Beurré d’Aremberg (wrongly) Got Lue de Cambron, 


The Glou-morceau is universally admitted to be one cf the 
best of the Flemish winter pears; and as it is perfectly suited 
to our climate, bearing excellent crops, it should have a place 
in every good garden. It has been confounded with the Beurré 
d’Aremberg, as has already been explained, but is readily dis- 
tinguished from that pear, by its sweeter, more sugary flavour, 
more oval figure, and more slender stalk. The growth of the 
tree is also distinct, having dark olive shoots, spreading and 
declining in habit, with wavy leaves, and makes one of the finest 
pyramids, and succeeds well on the quince. 

Much confusion has existed in reference to this pear; but 
it is now so well known by the above name, that'we retain 


504 THE PEAR. 


it, although Beurré Hardenpont is the true name. It has long 
been and is still known in France as Beurré d’Aremberg, and 
in England as Beurré Kent. 


ow 


Glou-morceau. 


Fruit rather large,-varying in form, but usually obtuse-oval. 
Skin smooth, thin, pale greenish yellow, marked with small 
green dots, and sometimes with thin patches of greenish-brown. 
Stalk rather slender and straight, an inch or more long, planted 
in a small, regular cavity. Calyx usually with open divisions, 
set in a moderately deep basin. Flesh white, fine grained, and 
smooth in texture, buttery, very melting, with a rich, sugary 
flavour, with no admixture of acid. Sometimes astringent in 
heavy soils. December. 


4 


sy Pat 
4 ont 
et 
at 

eee 


- THE PEAR. «608 


Granp Soren. Esperen. 


Tree vigorous. Fruit variable in its form, generally turbinate- 
pyriform, of moderate size. Skin golden-yellow at maturity, and 
covered with russet fawn. Flesh half fine, half melting, juicy, 
sugary, vinous, perfectly perfumed. Ripe November, Decem- 
ber. 


Grasiin. Thomp. 


Tree vigorous, young wood greenish olive, very productive. 

Fruit large, oval, obtuse, pyriform, its greatest diameter near 
the centre, from which it tapers to calyx and stem. Skin thick, 
green, and slightly sprinkled with russet. Stalk long, thick at 
its juncture with the fruit, inserted in a slight depression. 
Calyx open, segments stiff, basin abrupt and furrowed. Flesh 
whitish, coarse, a little granular, buttery, juicy, melting, with a 
fine rich vinous flavour. October, November. 


Groom’s Princess Royat. Thomp 


A new English fruit, raised by Mr. Groom, the famous tulip 
grower. 

Fruit of medium size, roundish. Skin greenish-brown, with 
a tinge of brownish red, and some russet tracings. Stalk short 
and thick, set in a very triflmg depression. Calyx small, open, 
set in a shallow basin. Flesh buttery, melting, a little gritty 
near the core, but sweet and high flavoured. January and 
February. 


Grosse Mariz. Van Mons. 


Fruit medium, oblate-pyriform. Skin yellow, covered with 
cinnamon russet. Stalk inserted without depression. Calyx 
partially closed. Flesh juicy, tender, with a rich, perfumed 
flavour resembling Brown Beurré. October. 


Gros Rovussetet p’Aout. Van Mons. 


Tree vigorous, of pyramidal form, very productive. 

Fruit medium, pyriform. Skin green, becoming golden-yel- 
low at maturity, shaded with russet and spotted with fawn. 
Flesh whitish, fine, melting, very juicy, sugary, vinous, deli- 
ciously perfumed. Ripens in August. (Al. Pom.) 


Hacon’s Incomparasie. Lind. Thomp. 
Downham Seedling. 
An English fruit, raised by Mr. Hacon, of Downham Market, 
Norfolk. It is a hardy, productive tree, with rather depending 
“ 9 


an 


506 THE PEAR. 


branches. ay oung shoots rather slender, diverging, olive- 
coloured. 

Fruit rather large, roundish, inclining to turbinate. Skin 
slightly rough, pale, and dull yellowish-green, mixed with 
brown, sprinkled with numerous greenish-russet dots, and 5 eng 
streaks. Flesh white, buttery, melting, with a Fp Salis 
flavour. October and November. Ei. 


HApDDINGTON. 


Raised by J. B. Smith, Philadelphia. 


a 


Fruit above medium, obovate, or pyriform. Colour greenish- 


yellow, with a brownish cheek. Stalk slender, inserted in a 
small cavity. Calyx small, in a round shallow basin. Flesh 


yellow, crisp, juicy, with an aromat ur. January till 
April. (Brinckle in Hort.) os 
HEGERMAN. 


Originated at North Hempstead, Long Island. Tree of 
vigorous growth, an early bearer. Fruit of medium size, or 
below ; much resembles in form and colour the Buffum. Flavour 
intermediate between the Seckel and white Doyenne, melting 
and delicious; must be eaten at precise periods of maturity. 
Ripens about the middle of September. (Wm. R. Prince.) 


HANOVER. 


From Hanover Furnace, New Jersey. 

Fruit below medium, roundish-obovate. Skin green, with 
dull green russet markings, and a brown cheek. Stalk medium, 
cavity shallow and angular. Calyx open, in an irregular basin. 
Flesh greenish-yellow, exceedingly melting and juicy. Flavour 
pleasant. Quality “good.” Ripe October. (Ad. Int. Rep.) 


Harvarp. Man. Ken. 
Boston Eparne. Cambridge Sugar Pear. 


The Harvard produces enormous crops, which is of fair qua- 
lity. The tree is remarkably hardy and vigorous, w:th upright 
shoots forming a fine head. It originated at Cambridge, Mass. 

Fruit rather large, oblong- pyriform. Skin russety “olive-yel- 
low, with a brownish-red cheek. Stalk rather stout, inserted 
rather obliquely on the narrow summit or on a small cavity. 
Calyx set in a narrow basin, Flesh white, tender, juicy, and 
melting, of excellent flavour, but liable, if not picked early, to 
rot at the core. Beginning of September. 


Hawe’s WINTER. 
Origin, King and Queen Counties, Va., on the farm of the 


‘ 
—- » 
ns” is 


" THE PEAR. 507 


Hawe’s family. Tree vigorous and productive. Fruit large, 
roundish, slightly flattened. Colour at maturity dull yellow, 


with russet spots. Flesh a little coarse, very juicy, rich, sweet, 


; vinous. November to January. (H.R. Roby, Ms.) 


Heatucot. Man. 
Gore’s Heathcot. Ken. 


4 
_ The Heathcot originated on the farm of Governor Gore, in 
Waltham, Mass., by Mr. Heathcot, then a tenant; the original 
tree came into bearing in 1824, Young shoots upright, reddish- 
brown. 

Fruit of medium size, regularly obovate. Skin pale greenish- 
yellow, with a very few dots, and a few russet streaks. Stalk 
an inch long, planted in a very small cavity. Calyx closed, and 
set in a rather narrow and shallow basin. Flesh white, buttery, 
and melting, moderately juicy, with an agreeable, vinous flavour 
Middle and last of September. 


HENKEL. 


One of Van Mons’ seedlings, growth vigorous, upright, young 

wood, dull brown. 

Fruit medium, obovate, uneven. Skin lemon-yellow, some- 
what patched with cinnamon russet, specked with dull green, 
Stalk long, inserted in a small cavity, Calyx open, in a shallow 
uneven basin. Flesh yellowish, rather coarse, melting, and 
juicy. Flavour sprightly vinous, perfumed, and excellent. Octo- 
ber. (Hov. Mag.) 


Hewry THE Fourts. Lind. 


Henri Quatre. Thomp. Jaquin. 
Fayori Musque du Conseiller. Van Mons. Beurré Ananas. 
Poire Ananas. 


This little pear, perhaps not very attractive in appearance, 
being small, and of a dull colour, is one of our greatest favour- 
ites as a desert fruit. It always bears well—often too abun- 
dantly. Young shoots diverging, yellowish-brown. 

Fruit below medium size, roundish-pyriform. Skin pale 
greenish-yellow, dotted with small grey specks. Stalk rather 
more than an inch long, slender, bent, and obliquely planted on 
a slightly flattened prominence, or under a swollen lip. Gaiyx 
amall, placed in a shallow abrupt basin. Flesh whitish, not very 
fine grained, but unusually juicy and melting, with a rich, deli 
cately perfumed flavour. It should always be ripened in the 
house. Early in September. 


Rak 


eee eee 


508 THE PEAR. 


Henry the Fourth. 


Henrietta. Bouvier. 


A beautiful tree of Belgian origin. Fruit small or medium, 
turbinate. Skin rough, almost entirely covered with russet 
Flesh white, half fine, melting, abounding in juice, sugary, 
agreeably perfumed. A very good fruit, ripening in Novem- 
ber. (Al. Pom.) 


Hewri Brvort. Bivort. 


Tree pyramidal. Fruit large, form of Doyenné. Skin smooth, 
green, strongly shaded with brown, becomes somewhat yellow 
at maturity. Flesh whitish yellow, very melting, half buttery, 
juicy, sweet, and deliciously perfumed. Ripe middle of Sep- 
tember. Very good in Belgium, not proved here. (Al. Pom.) 


HosENSHENCK. 
Shenk’s. Smokehouse, 
Watermelon. Butter Pear. 


Origin, farm of John Shenck, Weaver Township, Pa. Tree 
vigorous and productive. Fruit variable, subject to be knotty, 
and imperfect unless well grown. 

Fruit of medium size, roundish-oblate. Skin light yellowish: 


THE PEAR. 509 


green, rarely with a blush. Stalk about an inch long, rather 
stout, inserted without much depression, sometimes by a lip. 
Calyx large, basin deep. Flesh rather coarse, tender, juicy 
melting, with a pleasant flavour. Ripens the last of August. 


HEnrIeErra. 


Raised by Gov. Edward, of New Haven, Conn. Tree a free 
grower, of upright form, a good bearer, young wood reddish- 
brown. 

Fruit medium, obovate, inclining to pyriform. Skin yellow, 
with a dull crimson cheek covered with minute grey dots. 
Stalk rather long, curved, cavity small and abrupt. Calyx 
closed, segments long, basin shallow and corrugated. Flesh 
whitish, juicy, melting, sugary, vinous, and rich; slightly aro- 
matic. Ripe middle of September; does not keep long after it 
is ripe. . 


HeERIcARtT. 


A second-rate Belgian pear, with a pleasant, perfumed juice, 
ripening early in Autumn. 

Fruit of medium size, obovate, often rather oblong and irregu- 
Jar. Skin yellow and russety. Stalk an inch or more long, 
rather slender, sct in a small cavity. Calyx set in a shallow 
basin. Flesh white, fine grained, buttery, not rich, but with a 
delicate, peculiar aroma, gritty and slightly astringent. The 
fruit ripens the last of September. 


Hericart pE Tuury. Van Mons. 


Raised by Van Mons. A good grower, of peculiar habits 
and appearance, rather pyramidal, but with diverging crooked 
limbs of a deep brown or purple hue. Not an early nor a very 
profuse bearer. 

Fruit pyramidal, turbinate. Skin rather rough, with a 
decided einnamon color. Stalk long, and curved, inserted in a 
small abrupt cavity. Calyx closed, deeply sunk, basin uneven, 
Flesh yellowish, compact, buttery, sufficiently juicy, with a pecu- 
liar rich flavour. January and February. (L. E. Berckman’s 
Ms.) 


Hovey. 
Raised by André Leroy, and dedicated to C. M. Hovey. 


Fruit medium size, pyriform, regular; resembles the Beurré 
capiamont. Skin fair, smooth, yellow, speckled and dotted 
around the eye, the calyx at outside. Stem about an inch long 
obliquely inserted. Flesh yellow, melting, juicy, sugary, per: 
fumed, and vinovs. |{Leroy’s Cat.) 


THE PEAR. 


Howell Pear. 


Howe8Ett. 
Raised by Thomas Howell, of New Haven, Conn., and gives 


promise of being a valuable variety. 

Tree an upright and free grower, young shoots dark maroon, 
an early and profuse bearer. Fruit rather large, oval, or obtuse 
pyriform. Skin light waxen-yellow, often with a finely shaded 
cheek, thickly sprinkled with minute russet dots, and some rus- 
set patches. Stem long and stout, fleshy at its insertion in a 
moderate uneven cavity. Calyx open, basin shallow. Flesh 
white, rather coarse and granular, with a rich, perfumed, aro- 
matic flavour. When in perfection, best, but variahle. Ripe 
from middle of September to middle of October. 


THE PEAR. 5)i 


Huntington Pear. 


HuntinatTon. 


Origin New Rochelle, and brought to our notice by T. R. 
Carpenter. It was found in the woods a few years since by Mr. 
Huntington, and now stands in his grounds. Tree vigorous, 
forming a pyramid, an early and profuse bearer. 

Fruit nearly medium in size, roundish, obconic, truncate, some- 
times oblate. Skin rough-yellow, often shaded with crimson, 
thickly covered with grey and crimson dots, and russet patches. 
Stalk medium or long, nearly straight, cavity broad and uneven. 
Calyx open, segments stiff, basin broad and open. Flesh white, 
very juicy, melting, buttery, with a very sweet, vinous flavour, 
delicately perfumed. A very delightful pear, of the highest 
promise. Ripe middle of September, and continues in use three 
or four weeks. 


Inconnuge Van Mons. Thomp. 


Tree vigorous, upright, very productive. Fruit medium, 
sonic, obscurely-pyriform. Skin rough, green, becoming yel- 


ro, a ae Re 
512 THE PEAR. 


lowish, sprinkled with russet. Stalk rather long, curved, insert: 
ed in a slight cavity, at an inclination. Calyx open, basin small, 
uneven. Flesh coarse, juicy, melting, sweet, and rich. Decem- 
ber to February. 


Ives’ SEEDLING. 


Raised by Dr. Eli Ives, New Haven, Conn. Fruit nearly 
medium, somewhat globular. Skin greenish-yellow, shaded 
with crimson. Stalk short and thick. Calyx small, nearly 
closed, basin shallow, and irregular. 

Flesh whitish, coarse and granular, juicy, melting, with a 
refreshing sugary flavour well perfumed. Ripe about the first 
of September. 


Ives’ Prar. 


Raised by Dr. Eli Ives, New Haven, Conn. Tree vigorous 
and very productive. Fruit small, irregularly turbinate, inclin: 
ed. Skin greenish, with a brownish-red cheek. Stalk long, in- 
serted by a fleshy ring or lip. Calyx open, basin very small. 

Flesh juicy, melting, sugary, and good. Ripens first of Sep- 
tember. . 

Ives’ Ber@Amorre. 


Raised by Dr. Eli Ives, New Haven, Conn. Tree closely re- 
sembles the Seckel, and is very productive. Fruit medium or 
sill, Bergamot-shape, protuberant at calyx. Skin greenish- 
yellow, with slight traces of russet. Stalk short and thick, in- 
serted by a ring or lip. Flesh rather coarse, buttery, melting, 
juicy, with a Gansel’s Bergamot flavour. Ripens first of Sep- 
tember. 

Ives’ ViRGALIEU. 


Raised by Dr. Eli Ives, of New Haven. Fruit below me- 
dium, pyriform, broad at calyx. Skin greenish, shaded with 
dull crimson. Stalk inserted by a lip. Calyx open, basin shal- 
low and irregular. Flesh whitish, rather coarse and granular, 
buttery, juicy, and melting, with a sweet, rich, refreshing vinous 
flavour. October. 


JAcKSON. 


Origin New Hampshire. Tree vigorous and productive. 
Fruit medium, oblate, short pyriform or turbinate. Skin green- 
ish-yellow, somewhat russeted. Stalk long and curved, fleshy 
at its junction, inserted in a slight cavity. Calyx small and 
open, set in a rather deep abrupt basin. Flesh white and juicy, 
flavour brisk and vinous. Ripens the last of September. 


JALOUSIE DE FonteNAY VENDEE. Man in H. M. 


This excellent French pear, was imported from Vilmorin, of 


_ THE PEAR. 5433 


Paris. It is greatly superior in flavour to the old Jalousia 
Young shoots upright, long, brownish-yellow. 

Fruit of medium size, turbinate, or obtuse-pyriform. Skin 
dull-yellow and green, considerably marked with russet patches 
and dots, and tinged with ared cheek. Stalk about an inch 
long, set obliquely, without depression on an obtuse point. Ca- 
lyx with closed and stiff segments, set in a shallow, round basin. 
Flesh white, buttery, melting, with a rich flavoured juice. First 
of October. 


Jamineite. 


JamineTre. Thomp. 


Sabine. Nois. and Josephit.e. 

D’ Austrasie. the Frech Colmar Jaminette. 
Beurre d’Austrasie. { gardens. 

Wilhelmine. 


Raised by M. Jaminette of Metz, very productive, and in fa 
vourable seasons an excellent winter fruit. 
22* 


514 THE PEAR. 


Fruit of medium or large size, varying in form, but mostly 
obovate, a good deal narrowed at the stalk. Skin clear green, 
paler at maturity, considerably marked with russety brown, 
especially near the stalk, and sprinkled with numerous brown 
dots. Stalk scarcely an inch long, rather thick, and obliquely 
planted, without any depression. Calyx open and firm, set in a 
basin of moderate depth. Flesh white, a little gritty near the 
core, but very juicy and buttery, with a sugary, aromatic-almond 
flavour. November to January, , 


JARGONELLE, (of the English), Thomp. Lind. P. Mag. 


Epargne. O. Duh. Poit. Pom. Man. 
Grosse Cuisse Madame. 


Beau Présent. : Frauenschenkel. 
Poire de tables des princes. EON Real Jargonelle. 
Bet el ics gardens. Sweet Summer. 
Belle Verge. 


This fruit, the true Jargonelle pear, was for a long time con- 
sidered the finest of Summer pears, and Thompson yet says, 
“ the best of its season.” We think, that no man will hesitate, 
however, to give the most decided preference to our native sorts, 
the Bloodgood, and Dearborn’s Seedling. It is still, however, 
one of the most common fruits in the New York market, partly, 
because it bears abundant crops, and partly, because these supe- 
rior new sorts, have scarcely yet had time to displace it. We 
consider it only a second-rate fruit, and one that quickly decays 
at the core. 

Fruit pretty large, long pyriform, tapering into the stalk. 
Skin greenish-yellow, smooth, with a little brownish colour on 
the sunny side. Stalk nearly two inches long, rather slender, 
curved, obliquely set. Calyx open, with quite long projecting 
segments, and sunk in a small and furrowed basin. The flesh is 
yellowish-white, rather coarse-grained, juicy, with a sprightly 
refreshing flavour. The tree is a strong grower, with a rather 
straggling, pendant habit. Ripens the last of July and first of 
August. 

The common CuisszE Mapame of the French authors and 
gardens, is an inferior and smaller variety of Jargonelle, not worth 
cultivating. 


JARGONELLE, (of the French.) Thomp. 
Bellissime d@’Eté. 0. Duh. Nois. | Red Muscadel. Lind. Mill. 


Supréme. Sabine d’Eté. 

Bellissime Supréme. | of French Summer Beauty. Pom. Man. 
Bellissime Jargonelle. { gardens. English Red Cheek. ) ofmany Ame 
Vermillion d’Eté. Red Cheek. rican gardens 
Chaumontelle d’été. Udal. 


This, which Mr. Thompson calls, by way of distinction, the 


THE PEAR. 51& 


French Jargonelle, because it is most commonly received under 
that name from France, is a higher coloured and handsomer 
fruit than the English Jargonelle, though much inferior in qua- 
lity, and, in fact, lasts only a day or two in perfection, and is 
often mealy and over-ripe, while the exterior is fair and tempting. 

The tree is of very strong, upright growth. Fruit of medium 
size, obovate in form. Skin shining, light green, becoming 
lemon colour, with a very rich, deep red cheek. Flesh white, 
coarse, breaking, sweet, and soon rots at the core. Ripens the 
last of July and first of August. 


JEAN DE Witte. Van Mons. 


Fruit medium, oblate, depressed, remotely pyriform, angular, 
and oblique. Skin yellowish-green, dotted, sprinkled, and netted 
with russet, and slightly shaded with fawn or crimson in the 
sun. Flesh white, a little coarse, juicy, melting, with a vinous, 
somewhat peculiarly perfumed flavour. November, December. 


JERSEY GRATIOLI. 
Gracioli of Jersey. 


Tree moderately vigorous and productive. 

Fruit medium, oblate, obconic. Skin rough, greenish, covered 
with russet patches and dots. Stalk large, of medium length, 
inserted at an inclination in a very slight cavity. Calyx set in 
a moderately open, uneven basin. Flesh juicy, nearly melting, 
with a brisk, rich, vinous flavour; very little gritty at the core. 
Strongly resembles Gansel’s Bergamot in appearance and flavour, 
but more delicate. September, October. 


Jouonnot. Man. 


Originated in the garden of George S. Johonnot, Esq., of 
Salem, Mass. 

The fruit is of medium size, of a roundish and peculiar 
irregular form. Skin very thin, dull yellowish. Stalk short 
and thick, planted by the side of a swollen protuberance. The 
flesh is melting, buttery, and very good. ‘The tree is not very 
vigorous, but it bears good crops, and is in perfection from the 
middle of September to the middle of October. 


JONES’ SEEDLING. 


Origin Kingsessing, near Philadelphia. 

Fruit medium or below, pyriform, broad at calyx, tapering to 
the stem, which meets it by a fleshy junction. Skin yellow, 
shaded with russet ; bright cinnamon on the sunny side. Calyx 
open, in a broad, shallow, uneven basin. Flesh coarse, granular, 
buttery, sugary, brisk, and vinous. October. 


516 "THE PEAR. 


Josepuine DE Mauinzs. Esperen. Al, Pom. 


Tree vigorous and productive, forming a beautiful pyramid. 

Fruit medium, somewhat turbinate, very much flattened 
Skin yellowish, slightly sprinkled with russet, and thickly 
covered with russet dots. Stalk long and fleshy, inserted in a 
moderate cavity, always surrounded by russet. Calyx open, set 
in a broad, shallow basin. Flesh greenish, buttery, juicy 
sugary, and perfumed. November to February. 


JULIENNE. Coxe. Man. 


A handsome sum- 
mer pear, which so 
much resembles the 
Doyenné or St. Mi- 
chael, as to be called, 
by some, the Summer 
St. Michael. It is a 
beautiful and most 
productive fruit, and 
comes into bearing 
very early. Itis often 
of excellent flavour, 
and of the first quali- 
ty ; but, unfortunate- 
ly, it is variable in 
these respects, and 
some seasons it is 
comparatively taste- 
less and insipid. In 
rich, warm, and dry 
soils it is almost al- 
ways fine. Itis a pro- 
fitable market - fruit, 
and will always com- 
mand a prominent 
place in the orchard. ; : 
The tree is of thrifty upright growth, with light yellowish- 
brown shoots. 

Fruit of small size, but varying in different soils; obovate, 
recularly formed. Skin very smooth and fair, clear bright 
yellow, on all sides. Stalk light brown, speckled with yellow, 
a little more thon an inch long, pretty stout, inserted in a very 
shallow depression. Calyx open, set in a basin slightly sunk, 
but often a little plaited. Flesh white, rather firm at first, half 
buttery, sweet, and moderately juicy. Ripens all the month of 
August. Succeeds well at the South. 


Julienne. 


THE PEAR. 517 


Jutes Bivort. Al. Pom. 


Raised by Alexander Bivort. Tree moderately vigorous 
very productive. 

Fruit large, oval, truncate, conic. Skin cinnamon russet on 
yellow ground, thickly sprinkled with minute grey dots. Stalk 
long, inserted at an inclination in a broad depression. Calyx 
open, set in a small, shallow basin. Flesh firm, juicy, melting, 
with a sugary vinous flavour; finely perfumed. Oct. Nov. 


Wien, 


Kingsessing. 


Kinesessine. Brinckle in Hort. 
Leech’s Kingsessing. 


Originating in the family burying-ground of Isaac Leech, 
near Philadelphia. Tree upright and of vigorous growth, with 
light yellowish-green shoots. 

Fruit large, obtuse-pyriform, or truncate-conic. Skin green- 
ish-yellow, thickly sprinkled with minute green or grey dots. 
Stalk medium or long, curved, and fleshy at its insertion in a 
broad, uneven cavity. Calyx closed, set in a sballow, irregular 


Red ety 
518 THE PEAR. 


basin. Flesh whitish, somewhat coarse and granular, juicy 
buttery and melting, with a sweet, rich, perfumed flavour 
September. 


La Hérarp. Van Mons, 1825. 


Fruit above medium, obovate, obtuse-pyriform. Calyx closed, 
deeply sunk.- Stalk rather stout and long, in a depression. 
Colour pale lemon-yellow, with a brownish-red cheek next the 
sun. Flesh white, melting, juicy; flavour rich, pleasant sub- 
acid; excellent. Ripens first to middle of October. (Wilder ~ 
in Hort.) 


Las Canas. 
Bon Parent. Bouvier. 


Fruit medium, elongated turbinate, or acute-pyriform, insen- 
sibly joining the fleshy insertion of the stem which is nearly an 
inch long. Skin greenish-yellow, with numerous brown dots 
and a few russet patches. Calyx small, open, set in an even, 
russet basin. Flesh white, buttery, juicy, sweet, aromatic, some- 

what astringent. October. 


La Jutve. (Esperen.) 

A vigorous pyramidal tree, branches long and bright. 

Fruit medium, turbinate. Skin marbled with brown and 
green, brightly shaded on the sunny side. Stalk long, inserted 
ina small cavity. Calyx irregular, set in a slight basin. Flesh 
half fine, melting, juicy, sugary; pleasantly perfumed ; first qua- 
lity. November. (Al. Pom. 


Laure DE GiymeEs. Bivort. 


A tree of moderate growth, but productive. Fruit medium, 
or large, turbinate, oval, pointed towards the stem. Skin very 
rough, light green, but becomes almost entirely covered with 
russet and light orange in the sun. Flesh white, half buttery, 
melting, juicy, sugary, and highly perfumed. Ripe middle of 
September to middle of October. (Al. Pom.) 


Leoprotp [. Bivort. 


Tree of moderate vigour. Fruit large, turbinate, pyriform. 
Skin smooth, green, spotted with brown russet. Flesh whitish- 
yellow, melting, buttery, juicy, sweet, and strongly perfumed, 
Ripens the middle of December, and keeps till January. (AL 
Pom.) 

Leon te Crerc. Louvain. 

Tree of moderate growth, very productive. 


Fruit large, pyriform. Skin russet, on greenish-yelluw 
ground, Stalk long and curved, inserted in a slight cavity by 


— 


THE PEAR. 519 


alip. Calyx open, basin shallow. Flesh white, juicy, buttery, 
melting, rich, and exceedingly sugary. October, November. 


LENAWEE. 


Origin uncertain, grown at Adrian, Michigan, and introduced 
by Dr. D. K. Underwood of that place, and description made by 
T. M. Cooley. 

Fruit medium to large, ovate-pyrifoim, generally more or less 
one-sided, surface frequently irregular. Skin lemon yellow, 
with small russet specks, and a lively vermilion cheek in the 
sun. Stalk an inch long, curved, inserted without depression, 
sometimes below a fleshy protuberance. Calyx small, set in a 
shallow basin. Flesh yellowish white, tender, buttery, with a 
high and quite peculiar aromatic flavour. Ripens first to middle 
of August. 


Lewis. Man. Ken. Thomp. 


This is an excellent winter pear, originated on the farm of 
Mr. John Lewis, of Roxbury, and was first discribed and brought 
into notice by that veteran and zealous amateur of fruits, Samuel 
Downer, Esq., of Dorchester, near Boston. It bears enormous 
crops; indeed, this is the chief fault of the tree, and the soil 
should therefore be kept rich, or the pears will necessarily be 
small, The fruit has the good quality of adhering closely to 
the tree, is not liable to be blown off or injured by early frosts, 
and should be allowed to remain on till late in the season. The 
tree grows vigorously, and has long, drooping branches, of dark 
olive colour. 

Fruit scarcely of medium size, obovate. Skin thick, dark 
green in autumn, pale green at maturity, with numerous russety 
specks. Stalk long and slender, inserted nearly even with the 
surface. Calyx large, with white spread divisions, basin almost 
level. Flesh yellowish-white, rather coarse grained, melting, 
juicy and rich in flavour, with a slight spicy perfume. November 
to February. 


Liperate. Hov. Mag. 


Fruit rather large, elongated, truncate-pyriform. Skin green- 
ish-yellow, sprinkled with brown orrusset dots, and with patches 
of russet. Stem long, curved, inserted in a cavity at an inclina- 
tion. Calyx large and open, basin broad and shallow. Flesh 
juicy, melting, sweet, rich, and peculiarly aromatic. October. 


Lizutenant Porrrevin. 


Fruit of large size, resembling in colour Glout Morcean, 
Skin yellow, netted and spotted with russet. Flesh white, juicy, 
half melting. Ripe from February to April. (Leroy’s Cat.) 


520 THE PEAR. 


Livon. Van Mons. Man. in H. M. 


No. 10. Van Mons.  Beurre Haggerston. 
Bergamotte Louise. 


A fine, sprightly, Belgian pear, originated by Van Mons 
The young shoots are long, slender, reddish brown. 

Fruit rather small, obovate. Skin smooth, yellow, with a 
faint red cheek. Stalk an inch and a half long, rather stout, 
set in a moderately depressed, round cavity. Calyx set in a 
rather shallow, round basin. Flesh white, buttery, melting and 
juicy, with a sprightly, high flavour. Middle of August. 


Lover. Ken. 
Smith’s Bordenave. 


The Lodge Pear is a native of Pennsylvania, and is under- 
stood to have originated near Philadelphia. It is a very agree- 
able subacid pear, and has so much of the Brown Beurre cha- 
racter, that we suspect it is a seedling of that fine old variety. 

Fruit of medium size, pyriform, tapering to the stem, and 
one-sided. Skin greenish-brown, the green becoming a little 
paler at maturity, and much covered with patches of dull russet. 
Stalk an inch and a fourth long, obliquely planted at the point 
of the fruit, which is a little swollen there. Flesh whitish, a 
little gritty at the core, which is large, juicy, and melting, with 
a rather rich flavour, relieved by pleasant acid. September and 
October. 


Lovis Dupont. Durieux. 


Tree vigorous and beautiful, promises to be fertile. 

Fruit sufficiently large, sometimes in the form of Doyenne, 
but ordinarily longer and more turbinate. Skin smooth, dull 
green, passing to yellow at maturity, strongly shaded with fawn 
russet, sometimes striped and marbled. Flesh white, half fine, 
melting, juicy, sweet, and perfumed; a fruit of first quality, 
ripening towards the end of October. (An. Pom.) 


Louise Bonne or JExsey. Thomp. 


Bonne de Longueval. Louise Bonne de Jersey. 
Louise Bonne d’Avranches. Beurré or Bonne Louise d’Araudoré. 
William the Fourth. 


Originated in France, near Avranches, succeeds admirably on 
the quince, forming or fine pyramid—not of the first quality, but 
profitable. Tree vigorous, upright, very productive; fruit of 
better quality on the quince than on the pear. 

Fruit large, pyriform, a little one-sided. Skin smooth and 
glossy, pale green in the shade, but overspread with brownish 


. THE PEAR. §2i 


red in the sun, and dotted with numerous gray dots. Stalk 
about an inch long, curved, rather obliquely inserted, without 


Louise Bonne of Jersey. 


depression, or with a fleshy, enlarged base. Calyx open, in a 
shallow, uneven basin. Flesh greenish white, very juicy and 
melting, with a rich and excellent flavour. September and 
October. [This is very distinct from the old Louise Bonne, a 
green winter fruit, of third quality. 


Mapame Miter. 


Fruit very much resembling grey Beurre as to form and colour, 
and the Urbaniste as to qualities. Flesh white, delicate, fine, 
half melting, sugary and agreeably perfumed, ripening in March 
and April. (Leroy’s Cat.) 


622 THE PEAR. 


MapameE Ducar. Esperen. 


Tree pyramidal, very vigorous, very productive. 

Fruit medium, oval, lightly depressed at base and crown, 
Skin smooth, bright green, becoming yellow at maturity. Flesh 
white, half fine, very juicy, sugary, and slightly perfumed. 
Ripens the middle of August. (Al. Pom.) Very good in 
Belgium. . 

Mapame Euiza._ Bivort. 

Tree vigorous, wood stout. 

Fruit large, pyriform. Skin smooth, bright green, and be- 
comes almost yellow at maturity. Flesh rosy, fine, buttery, 
melting, abounding with sweet juice, very agreeably perfumed. 
November. (Al. Pom.) Excellent in Belgium, promising well 
here. The tree is hardy, but has an awkward, rather crooked, 
and declining habit, and very narrow leaves. The young shoots 
are olive gray. 


Ma.conalTre p’HaAsprIn. 


Fruit large, form roundish, obovate. Stalk one inch long, 
inserted in a slight depression. Calyx closed, set in a rather 
deep, irregular basin. Skin dull yellow, with a brownish red 
cheek, stippled with coarse dots, and russeted at the calyx. 
Flesh juicy, tender, and melting. Flavour rich subacid, per- 
fumed. Tree vigorous, hardy, and productive. October, No 
vember. (Wilder's Rep.) 


Marrua Ann. 
Dana’s No. ib 


Raised by Francis Dana of Roxbury, Mass. 

Fruit medium size, elongated, obovate. Skin smooth, yellow, 
with yellow specks. Calyx closed. Flesh white, juicy, tender, 
very pleasantly subacid. November. (Hov. in Mag.) 


Marie Parent. An. Pom. 


Raised by Bivort. Tree moderately vigorous. 

Fruit large, pyriform; surface uneven. Stalk short, inclined. 
Calyx in a large furrowed cavity. Skin golden yellow at matu- 
rity. Flesh white, very fine, melting, somewhat buttery, very 
juicy, sugary, and deliciously perfumed. October. (An. Pom.) 


Marre Lovuisz. P. Mag. Lind. Thomp. 


Forme de Marie Louise. Princesse de Parme. 
Marie Chrétienne. Braddick’s Field Standard. 


A Belgian variety of first quality in its native country, but has 


tS. 


THE PEAR. 523 


not proved so good here. It is variable, some- 
times very good; may improve with age. 
Fruit pretty large, oblong-pyriform, rather 
irregular or one-sided in figure. Skin at first 
pale green, but at maturity rich yellow, a good 
deal sprinkled and mottled with light russet 
on the exposed side. Stalk an inch and a 
half long, obliquely planted, sometimes under 
a slightly raised lip, sometimes in a very 


Marie Louise. 


small, one-sided cavity. Calyx small, set in a narrow, some- 
what plaited basin. Flesh white, exceedingly buttery and melt- 
ing, with a rich, saccharine, and vinous flavour. Last of Sep- 
tember and middle of October. 


Mareécuat PE.issier. 
Fruit of medium size, ovoid. Skin yellow, and reddish in the 


524 THE PEAR. 


sun. Flesh tender, juicy. Ripening in September and October 
Tree very productive. (Leroy’s Cat.) 


Marianne DE Nancy. Al. Pom. 

Fruit large, pyramidal, inclining to pyriform. Skin yellowish 
green, thickly covered with brown and green dots. Stem 
medium ; calyx large and open; basin shallow. Flesh coarse, 
granular, juicy, and from young trees poor. November. 


Marécuat Ditten. Van Mons. 


Tree vigorous and very fertile. 

Fruit very large, very inconstant in form, varying from turbi 
‘nate to ovoid and almost cylindric. Skin pale green, mottled 
with fawn and yellow slightly at maturity. Flesh white, fine, 
melting, and buttery, and abounds in very sugary juice. Ripe 
last of October and November. (An. Pom.) 


MarTHER. 


Originated with John Mather, near Jenkinstown, Montgomery 
Co., Pa. 

Fruit below medium size, obovate. Skin red, with occasion- 
ally a mottled cheek, and russeted around the stem, which is 
obliquely inserted by fleshy rings without depression. Calyx 
medium, basin very small. Flesh a little coarse, but buttery. 
Flavour delicate and pleasant. August. (Ad. Int. Rep.) 


Maynarp. 


Origin unknown ; grown in Lancaster Co., Pa. 

Fruit medium, obovate-pyriform. Skin yellow, with russet 
dots and a crimson cheek. Stalk obliquely inserted, fleshy at 
its junction. Calyx open, in a slight depression. Flesh white, 
‘uicy, and sugary. Ripe last of July. (Dr. Eshleman.) 


McLavecutin. 


A native of Maine, introduced by 8S. L. Goodale of Saco 
Tree hardy and vigorous. 

Fruit large, elongated, obtuse-pyriform. Skin rough, greenish, 
mostly covered with russet, which becomes yellowish at maturity, 
with a warm sunny cheek. Stalk short, inserted at an incli- 
nation, with some appearance of a lip. Calyx open, set in a 
shallow, corrugated basin. Flesh whitish, not very fine, juicy 
and melting. Flavour sweet, rich, and perfumed. November 
to January. 


Merriam. 


Origin, Roxbury, Mass. ‘Tree vigorous and very productive, 


ie is a 
| i 


THE PEAR. 525. 


Fruit large, roundish, somewhat flattened at base and crown, 
Skin smooth, dull yellow, covered with pale russet around the 
stem and calyx, and entire surface somewhat netted with russet. 
Stem short, moderately stout, in a small cavity with one pro- 
tuberant side, Calyx closed, basin shallow and furrowed. Flesh 
yellowish, melting, andjuicy. Flavour sugary, sprightly 
perfumed, excellent. September, October. (Hov. Mag.) 


Mianonne v’Hiver. Bivort. 


Fruit medium, obovate, inclining to pyriform. Skin very 
rough, russet. Stalk stout, inserted by a lip, often at a great 
inclination. Calyx partially closed, set in a small basin. Flesh 
yellowish, juicy, granular, nearly melting, brisk sweet, and rich, 
slightly astringent. November. 


Mittot prt Nancy. Van Mons. 


A pyramidal tree, very fertile, producing at the same time at 
the extremity of its branches and its long spurs. 

Fruit small or medium, regularly pyriform. Skin smooth, 
light green, becoming yellow a long time before its maturity. 
Flesh whitish yellow, buttery, melting, not deficient in juice, 
Peay’ and very agreeably perfumed. October, November. (A. 
Pom. 


Mircuet.’s Russet. 


Origin Belleville, Illinois. Fruit medium or small, obovate, 
inclining to conic. Skin rough, dark russet, thickly covered 
with grey dots. Stalk long, inserted in a small cavity by a ring 
or lip. Calyx open, basin uneven. Flesh juicy, melting, rich, 
highly perfumed. November. 


Monseicneur Arrre. Bivort. 


Fruit medium, roundish, somewhat angular. Skin rough, 
greenish, considerably covered with thick russet, and thickly 
sprinkled with russet dots. Stalk long, curved, inserted in a 
moderate cavity. Calyx small, open, persistent, basin broad. 
Flesh white, rather coarse, granular, rich and perfumed. No- 
vember. 


MovyaAmEnsING. 


Origin in the garden of J. B. Smith, Philadelphia, Moya- 
mensing District. Tree vigorous and productive. Fruit me- 
dium, irregular, obovate, knobbed and rough. Colour light yel- 
low, covered with minute grey dots. Stalk fleshy, of medium 
ength, and inserted by rings in a small cavity. Calyx closed, 


ery eee 8 ee ee ee ee } i o te near ope 


526 THE PEAR. 


set in a rather deep corrugated basin. Flesh white, sweet, 
slightly breaking, moderately juicy. Ripe August, September 
(Brinckle in Hort.) ' 


MuscaADINE. 


The Muscadine is remarkable for its high m aroma. Its 
history is uncertain, and it is believed to be a native. It bears 
very heavy crops, and if the fruit is picked, and nipened in the 
house, it is a good pear of its season. 

Fruit of medium size, roundish obovate, regularly formed. 
Skin pale yellowish-green, a little rough, thickly sprinkled with 
brown dots. Stalk about an inch long, set in a well formed, 
small cavity. Calyx with reflexed segments, set in a shallow 
basin. Flesh white, buttery and melting, with an agreeable, 
rich musky flavour. Last of August and first of September 
Shoots stout, dark grey-brown. 


Musxineum. 


Origin doubtful. Tree very vigorous, upright. 

Fruit medium, roundish. Skin greenish-yellow, much dotted 
with russet and green. Stalk long, cavity small. Calyx open, 
basin very shallow. Flesh melting, with a pleasant, brisk fla 
vour, perfumed. Ripe middle and last of August. 


Napo.teon. Liard. 


Medaille. Charles d’Autriche, ) incorrecily 
Sucrée Dorée, (of some.) Wurtemberg, of some. 
Roi de Rome. Poire Liard. 


The Napoleon is hardy, thrifty, and bears abundant crops, 
even while very young. In poor soils, or in unfavourable ex- 
posures only, it is astringent. The leaves are broad and the 
shoots are upright, and olive-coloured. 

It was raised from seed in 1808, by M. Liard, gardener at 
Mons. 

Fruit pretty large, obtuse-pyriform. Skin smooth, clear green 
at first, but becoming pale yellowish-green at maturity. Stalk 
varying from half an inch to an inch long, pretty stout, set in a 
slight depression or under a swollen lip. Calyx set in a basin 
of moderate depth. Flesh white, melting, remarkably full of 
juice, which is sweet, sprightly and excellent. Should be ri- 
pened in the house, when it will be fit for use in Septem 
and may be kept for weeks. 


Nizrt. Thomp. Van Mons. 


Beurre Niell. Man in H. i. Colmar Bosc. 
Poire Niell. Lind. Fondante du Bois, incorrectly of some. 


A large and handsome Be'gian variety, raised by Van Mons, 


THE PEAR. 527 
from seeds sown in 1815, and named in honour of Dr. Niell, of 
Edinburgh, a distinguished horticulturist and man of science 
The tree bears plentifully. Its quality is not yet fully ascer- 
tained, but specimens obtained here promise well. Young wood 
stout, diverging, gre 

Fruit large 


7, 
ye 


ate, inclining to pyriform, rather shortened 
in figure on ome Side, and enlarged on the other—tapering to 
the stalk, which is about an inch long, obliquely planted, with 
little or no cavity. Skin pale yellow, delicately marked with 
thin russet, finely dotted, and sometimes marked with faint red. 
Flesh white, buttery, sweet, with a plentiful and agreeable juice. 
Last of September. 


Ne Pius Mevris. Themp. 


This is a Belgian pear, one of Dr. Van Mons’ seedlings, named 
in allusion to Pierre Meuris, his gardener at Brussels. The tree 
grows upright, has short-jointed, olive-coloured shoots. 

Fruit medium or rather small, roundish, usually very irregular, 
with swollen parts on the surface. Skin rough, dull yellowish- 
brown, partially covered with iron-coloured russet. Stalk quite 
short, set without depression, in a small cavity. Flesh yellowish- 
white, buttery, melting, with a sugary and agreeable flavour. 
January to March. 


Nixzs? 


A foreign variety imported by John M. Niles, Hartford, Conn. 
The original name having been lost, it has not yet been iden- 
tified. 

Fruit large, obtuse, pyriform. Colour yellow at maturity, 
thickly covered with russet dots. Stalk long, inserted in a deep, 
abrupt, uneven cavity. Calyx closed, set in a deep round basin. 
Flesh juicy, buttery, sweet and pleasant. December. (Ad. 
Int. Rep.) 


Nouveau Porreav. Bivort. 


A seedling of Van Mons, a very vigorous grower, forming a 
beautiful pyramid, very productive, young wood brownish-red. 
Fruit large, obovate, inclining to pyriform. Skin green, with 
numerous russet dots and sometimes patches of russet. Stem 
rather short, curved, inserted at an inclination often by a fleshy 
protuberance or fold, without depression. Calyx large, closed, 
set In a narrow basin of moderate depth. Flesh whitish, buttery, 
juicy, melting, with a sugary, vinous, and very refreshing flavour 
Ripe November. A pear of great promise. 


528 THE PEAR. 


Nouveau Poiteau. 


Ononpaca. Hort. 
Swan’s Orange. 


Supposed to have originated in Farmington, Conn. Tree 
very vigorous and productive. 

Fruit large, obtusely-pyriform, tapering from centre towards 
calyx and stalk. Skin somewhat coarse and uneven, thickly 
covered with russet dots, fine rich yellow at maturity, generally 
with some traces of russet, and sometimes with a sunny cheek. 


Bal? eae 
a br Y : 


t 


-THE PEAR. 529 


Stalk rather stout, of medium length, inserted in a small cavity, 
at an inclination. Calyx small, firmly closed, set in a narrow, 
somewhat uneven basin. Flesh buttery, melting, abounding in 
juice, slightly granular, and when in perfection with a fine rich, 
vinous flavour. A v lable fruit, often quite acid and not rich’ 
September to 


ONTARIO. 


Origin, Geneva, Ontario County, N. Y. Tree vigorous and 
productive, said to be a valuable market variety. 

Fruit medium, elongated, obtuse-pyriform, somewhat irregu- 
lar. Skin pale yellow, thickly covered with grey or green dots. 
Stalk long, curved, inserted by a fleshy ring in a rather large 
depression. Calyx partially closed or open in a shallow, irre- 
gular, corrugated basin. Flesh white, granular, juicy, almost 
melting, with a sweet, pleasant flavour. Ripens last of Sep 
tember. 


OrpPHELINE Cotmar. Van Mons. 


Tree vigorous, very fertile. Fruit very large, pyriform. Skin 
bright green, becomes somewhat yellow at maturity, striped 
and dotted with grey, brown, and black, and shaded with russet, 
fawn on the sunny side, and around the calyx and stem. Flesh 
whitish-yellow, fine, melting, a little granular around the core, 
juicy, sweet, and perfumed. A beautiful and excellent fruit, 
ripening about the middle of October. (An. Pom.) 


Ossorne. West. Farm. and Gard. 


Ongin, Economy, Indiana. Productive and a free grower. 
* Fruit medium, short-pyriform. Skin yellowish-green, with 
numerous grey dots. Stalk rather long, inclined in a slight 
depression, basin broad and shallow. Calyx partially closed. 
Flesh white, juicy, brisk, vinous. Middle of September. 


Ospanv’s Summer. Hort. 


Origin, Wayne County, N. Y. Tree moderately vigorous, 
upright, an early and prolific bearer. 

Fruit small, obovate, inclining to conic. Skin fine, clear yel- 
low, thickly dotted with small greenish and brown dots, with a 
warm cheek on the side of the sun, and some traces of russet, 
particularly around stalk and calyx. Stalk of medium length, 
rather strong, inserted in an abrupt cavity. Calyx open, set in 
a broad, shallow basin. Flesh white, juicy, melting, with a 
rich sugary flavour and pleasant musky perfume. Ripens early 
in August. 

23 


mana 


A pee oe Oa ¥ ee .") NS iqgana Sh ea ae a ine in Mae 


530 THE PEAR. 


Osweco Brurré. Hort. 
Read’s Seedling. 


Raised by Walter Read, of Onwegas 
hardy, and productive. 

Fruit medium, oblate, sometimes in onic. Skin 
yellowish-green, streaked and mottled wi russet, but 
becomes a fine yellow. Stalk rather short, inserted in a deep, 
round cavity. Calyx closed, set in an even, shallow basin. 
Flesh buttery, juicy, melting, ‘with a fine rich, vinous, aromatic 
flavour. October, November. 


. Tree vigorous, 


Pappock. 


Received of Chauncey Goodrich, of Burlington, Vt., who informs 
as that it is quite popular i in many sections of that State, ripen- 
ing about the time of Madeline, and by many preferred to it. 
Fruit rather below medium, pyriform. Skin light yellow, some- 
times with a faint blush. Stalk medium, with much depression. 
Calyx in a rather broad, shallow basin. Flesh fine grained, 
melting, sweet. but not very high flavour. Ripe last of July. 


ParpEE’s SEEDLING. 


Raised by S. D. Pardee, New Haven, Conn. Tree very pro- 
ductive, young shoots slender. 

Fruit small, roundish. Skin greenish-yellow, chiefly covered 
with russet. Stalk short, calyx open. Flesh coarse, granular, 
buttery, juicy, melting, with a very high, vinous flavour, strongly 
perfumed.= October. 


PARSONAGE. 


For its history, see Church. Tree a‘fine healthy grower, 
produces large crops of perfect fruit annually. 

Fruit medium or large, obovate, obtuse-pyriform, often in- 
clined. Skin orange yellow, rough, generally shaded with dull 
crimson, netted with russet and thickly sprinkled with russet 
dots. Stalk short and thick, fleshy at its junction, inserted in a 
sma'l cavity. Calyx partially open, stiff, set in a shallow, slightly 
russ ted basin. Flesh white, slightly coarse, somewhat granu- 
lar, juicy, melting, with a very sugary and refreshing vinous 
flavour. This beautiful and excellent fruit will no doubt rank 
ae the most valuable of its season. Ripe all of Septem 

fe 


SN 


- THE PEAR 631 


Parsonage Pear. 


ParRapvisE D’AUTOMNE. 


Calebasse Bose. Van Mons. 
Maria Nouvelle. 
Princesse Marianne. 


Tree very vigorous, shoots long and twisting, thickly sprinkled 


with very conspicuous dots. 

Fruit large, angular, with its largest diameter near the centre, 
pyriform, often gourd-form. Skin yellow, mottled, and often 
entirely over spread with bright cinnamon russet, surface uneven, 
Stalk long, enlarged at both ends, and inserted without much 
cavity, often by” fleshy wrinkles or folds. Calyx open, basin 
abrupt, and surrounded by prominences. Flesh moderately fine, 
sonietimes slightly granular, juicy, melting, with a very rich 


vinous, aromatic flavour. September, October, 


§22 THE PEAR. 


Passe Coumar. Lind. Thomp. P. Mag. 


Colmar Hardenpont. 
e Malines. 


Ananas d’Hiver. 

Passe Colmar Epineaux. 
Colmar Gris. 

Passe Colmar Gris. 


Beurré Colmar Gris, dit précel. | ac. to Colmar Souy 
Précel. Thomp. Gambier. 
Fondante de Panisel. Cellite. 


Fondante de Mons, 
Beurré d’Argenson. 


Colmar Preule. 
Colmar Dorée. 


Regintin. D’Ananas, (of some.) 


Pucelle Condésienne. | 


The Passe Colmar is a Belgian pear, raised by the Counsellor 
Vardenpont. Vigorous growth, and abundant bearer. It grows 
indeed almost too thrifty, making long, bending shoots, and 
owing to this over-luxuriance, the fruit is often second rate on 
young trees, but on old trees, with high cultivation, it is some- 
times of the best quality. It is a very variable fruit, and often 
poor. The young shoots are of a lively brownish-yellow. 

Fruit rather large, varying considerably from obovate to ob- 
tuse-pyriform. Skin rather thick, yellowish-green, becoming 
yellow at maturity, a good deal sprinkled with light-brown rus- 
set. Stalk an inch and a half long, inserted in an obtuse, une- 
ven cavity, or sometimes without depression. Calyx open, basin 
shallow. Flesh yellowish-white, buttery and juicy, with a rich, 
sweet, aromatic flavour. 


Passans pu Portueat. Thomp. 


Summer Portugal. Miller’s Early. 


A delicate and pleasant pear, which comes early into bear- 
ing, and produces very large crops. Shoots upright, reddish- 
brown. 

Fruit small, roundish, and much flattened. Skin pale yel- 
low, with a cheek of fairest brown, becoming red in the sun. 
Stalk nearly an inch long, inserted in a round, regular hollow. 
Calyx stiff, basin moderately sunk. Flesh white, juicy, break- 
ing, of very delicate, agreeable flavour. Last of August. 


Pater Noster. 


Fruit large, oblong. Skin yellow-russet. Stalk medium m 
Jenoth, wrinkled, enlarged at its insertion, which is at an ineli- 
nation in a small irregular cavity. Calyx open, segments stiff, 
ma small even basin. - Flesh yellowish, juicy and melting, with 
a rather rich, vinous, or subacid flavour, pleasantly perfumed. 
November, December. 


7 ne 
. 


THE PEAR, 533 


PAQENcY. 


Payuency. Paul Ambre? 


Introduced from France, by Col. M. P. Wilder. Fruit of 
medium size, regularly pyritorm. Skin green at first, becoming 
dull yellow at maturity, marked with patches of russet at both 
extremities, and dotted with the same. Stalk long, inserted 
without depression. Calyx stiff, open, set in a very shallow ba- 
sin. Flesh white, buttery, with sweet, rich, and perfumed fla- 
vour. October to November. 


Preacu PEar. 
Poire Peche. 


A seedling of Esperen, of moderate growth and productive. 
Fruit medium, turbinate, approaching pyriform, often, truncate- 
conic. Skin fine yellow, with bright russet dots. Stalk rather 
long, sometimes inserted in a cavity, and sometimes by a fleshy 
ring. Calyx open, persistent, set in a shallow basin. Flesh 
juicy, melting, sugary, and vinous, sometimes a little as- 
tringent. Ripens last of August. 


Penpieton’s Earty Yors. ITov. Mag. 


Raised by Mrs. Jeremiah York, of Connecticut. Tree mode- 
rately vigorous, and very productive. 

Fruit medium or below, obovate, varying to obtuse-pyriform. 
Skin yellow, sometimes with a faint blush. Stalk inserted in a 
moderate cavity. Calyx open, basin irregular. Flesh melting, 
sweet, slightly perfumed. Ripens last of July. 


PENGETHLY. 


- One of Mr. Knight’s seedlings. Fruit medium, inclining to 
oval. Stem long, rather slender, enlarged at the base, curved 
and twisted, sect in a rather uneven depression. Calyx 
large, segments quite long and narrow. Skin light green, thickly 
sprinkled with dark dots, yellowish on the “side of the sun, 
where the dots become reddish, and sometimes form a red cheek. 
Flesh somewhat coarse, but juicy, sweet, and good. One of the 
best of Knight’s pears. February, March. (Robert Manning’s 
MS.) 


PETRE. 


An American pear. The original tree is growing in that 
interesting place, the old Bartram Botanic Gar ‘den, near Phila- 
delphia. “Col. Carr, the proprietor, who has disseminated this 
tree, informs us that in 1735, a seed was received by the elder 


» 


534 THE PEAR. 


John Bartram, from Lord Petré of London, as being the seea 
of a fine butter pear. 

The tree is not a rapid grower, but produces very regular and 
abundant crops. Young wood slender, yellowish-brown. 

Fruit of medium size, or rather large, obovate. Skin very 
thin, pale yellow, (sometimes marked with greenish-russet, and 
sprinkled with russet about the eye.) Stalk stiff and strong, 
about an inch long, stout at the lower end, and set in a peculiar, 
abruptly flattened cavity. Calyx small, set in a narrow, but 
smooth basin. Flesh whitish, fine grained, buttery, and very 
melting ; with a perfumed, slightly musky, high flavour. Octo- 
ber, and if picked early, will keep a long time. 


Philadelphia. 


PurLapveLpuia. Hort. 
< Latch. Orange Bergamot (erroneously). 
Origin, near Philadelphia. Tree healthy, vigorous, young 
shoots yellowish-brown, productive. Fruit sometimes cracks. 


Fruit large, oblate, obtuse-pyriform, sometimes broadly oval- 
truncate. Skin yellow, thickly sprinkled with green or grey 
dots, sometimes netted with russet. Stalk of medium length, 
stout at its insertion in an abrupt cavity. Calyx open, set in a 
broad uneven basin. Flesh coarse, juicy, buttery, melting, with 
an excellent sugary flavour, slightly perfumed. September. 


= r ra’; 
a - THE PEAR. 038 


Puiuirere Gors. Bivort. 


Tree sufficiently vigorous, and very fertile. Fruit medium, 
turbinate-pyriform, bossed, and often irregular. Skin rough, 
totally covered with grey russet. Flesh whitish-yellow, fine and 
melting, juice enough, sweet, and finely perfumed; quite first 
quality. Ripens middle of November. (An. Pom.) 


Piz IX. Bivort. 


Tree vigorous. Fruit large, oblate, obconic, irregularly 
pyriform, largest diameter at the centre. Skin yellow, slightly 
russeted. Stalk medium, curved, rather stout, fleshy at its 
insertion, by a lip. Calyx open, basin shallow. Flesh coarse 
and granular, rich and good. Ripens last of September. 


Puatr. 
Platt’s Seedling. 
Origin on the farm of the late Thomas Tredwell, Beekman- 
town, Clinton Co, N.Y. Tree vigorous, hardy, and productive. 
Fruit rather large. Skin yellow, a fruit of good quality, and 
perhaps may be valuable for orchard culture, particularly at the 
North. October, November. 


PocaHontas. 

Origin, Quincy, Mass. ‘Tree moderately vigorous. Fruit me- 
dium, form variable, obovate-pyritorm, often turbinate. Calyx 
small, closed. Stem short, inserted without depression. Color 
lemon-yellow, with traces of russet, and occasionally a bright 
vermilion cheek. Flesh white, melting, juicy, and buttery. 
Flavour sweet, rich, and musky. Ripe first to the middle ot 
Octeber. (Wilder in Hort.) 


Porre p’ALBRET. 
Beurre d’ Albret. Fondante d’ Albret. 
Calebasse d’ Albret. 

A foreign variety. Tree vigorous and productive. Fruit me- 
dium or above, elongated pyriform, angular, often with a suture 
on one side. Skin yellow, mostly covered with cinnamon russet. 
Stalk short, thick, and fleshy, much inclined at its insertion by 
a lip. Calyx small, open, or partially closed; basin small and 


, 536 THE PEAR. 


uneven. Flesh greenish-white, exceedingly juicy, buttery, melt: 
ing with a rich vinous flavour, highly perfumed. October. 


Porre p’Aponpance. Duh, 

Fruit above medium. Form oblong-pyriform. Neck thick 
Colour pale yellow, with numerous russet dots, mottled and in- 
termingled with vermilion, and red on the sunny side. Flesh 
melting and juicy, with a sweet delicious flavour. Ripe middle 
of October. (Wilder in Hort.) 


Porre Rovsszzon. (Berekman’s.) 
Rousselon. 

Tree of medium vigor, grows well as a pyramid. Fruit me- 
dium, shaped hke a Doyenne. Skin citron-yellow at maturity, 
dotted with russet, and highly colowed on the side of the sun. 
Flesh fine, half melting, sufficiently juicy, sugary, vinous, - 
an agreeable perfume. February. (An. Pom.) 


Porre pes Cuasseurs. Van Mons. 


A seedling of Van Mons. Fruit medium, pyriform, some- 
times depressed. Skin greenish-yellow, covered with minute 
dots, and a {ew patches of russet. Stalk long, enlarged at its 
junction, without depression. Calyx small, basin shallow. 
Flesh buttery, juicy, slightly granular, with a ‘highly perfumed 
flavour, resembling Brown Bewrré. October. 


PorreE p’AvRIL. 


Tree a vigorous grower, both on pear and quinee, very pro- 
ductive. 

Fruit large, roundish, angular, obtusely conic. Skin green- 
ish-yellow, slightly shaded and somewhat spotted with russet, 
and thickly covered with russet dots, Stalk long and curved, 
inserted usually in a depression. Calyx closed, basin deep, and 
irregular. Flesh whitish, compact, coarse, granular, juicy, half- 
melting, sweet and agreeable; a good baking pear, with some 
promise for the dessert. November to February. 


Porre ve LepIne. 
De Lepine. Delepme. 


Tree of moderate growth, very productive. 

Fruit small, angular, oblate. Skin yellowish, shaded with 
crimson, slichtly russeted. Stalk long, greatly enlarged at its 
junction to both fruit and branch; cavity broad and shallow 
Calyx small, open in a corrugated basin of little depth. Flesh 
coarse, eranular, melting, juicy, with a brisk, vinous, perfumed 
flavour. November, December. 


aoe ee 


; THE PEAR, 537 


* Pounp. Coxe. 
Uvedales St. Germain. Du Tonneau. 
Winter Bell. Royal d’ Angleterre. 
Bretagne le Cour. Comice de Toulon. 
Belle Angevine. Beauté de Tervenren. 
Belle de Jersey. Pickering Pear. 


Lent St. Germain. 

The Pound, or Winter Bell pear, valued only for cooking, is 
one of the most common fruits in the Middle States. Indeed, 
this and the Black Pear of Worcester, so common in New Eng- 
land, are the only two kitchen pears extensively grown in this 
country. The pound pear is the larger of the two, often weigh- 
ing a couple of pounds each. It is also an abundant bearer, 
and a profitable orchard crop. The trees are strong and healthy, 
with very stout, upright, dark-coloured wood. 

Fruit large, pyriform, swollen at the crown, and narrowing 
gradually to a point at the insertion of the stalk. Skin yellow- 
ish-green, with a brown cheek, (yellow and red when long kept,) 
and sprinkled with numerous brown russet dots. Stalk two 
inches or more long, stout, bent. Calyx crumpled, set in a nar- 
row, slight basin. Flesh firm and solid, stews red, and is excel- 
,ent, baked or preserved. 


Pratt. Hort. 


A native of Rhode Island. Tree a vigorous upright grower, 
very productive. 

Fruit above medium, obtuse-pyriform. Skin greenish-yellow 
shaded with crimson, and sprinkled with numerous russet and 
grey dots, frequently patched and netted with russet. Stalk 
long, slender, curved, inserted in a regular cavity. Calyx open, 
set in a broad shallow basin. Flesh white, juicy, melting, briskly 
vinous, and saccharine, variable, but when in perfection of great 
excellence. Ripens last of September. 


Prevost. Bivort. 
Poire Prevost. 

Fruit of medium size. Skin thin, smooth, light green, passing 
to golden-yellow at maturity, deeply shaded with carmine in the 
sun. Flesh white, half melting, half buttery, sweet, and 
strongly perfumed. Ripens in December, but may be kept 
until April. (Al. Pom.) 


Prince Atsert. Bivort. Van Mons. 


Tree vigorous, succeeds on pear and quince. Fruit medium, 
pyriform. Skin very thick and smooth. Colour yellowish, 
sometimes with a slightly sunny cheek. Stalk an inch long. 
Eye small, open, in a shallow even cavity. Flesh yellowish- 
white, fine, melting, sugary and rich. February, March. (Gard. Ch.) 

23* 


538 THE PEAR. 


PULSIFER. os ° 
oe ee 


Raised by Dr. John Pulsifer of Hennepin, Illinois. An. pee 
right and vigorous grower, shoots dark olive. : mm 

Fruit below medium in size, pyriform. Stalk short and 
curved. Calyx small, open, basin shallow. Skin dull golden- 
yellow, covered with an open network of slight russet. Flesh 
white, melting, juicy, sweet and delicious. Ripens middle of 
August. (Smiley in Hort.) 


QUILLETETTE. Van Mons. 


An odd-looking, late autumn fruit, received from Van Mons. 

Fruit nearly of medium size, roundish, a little flattened. Skin 
greenish, nearly covered with dull, iron-coloured russet. The 
flesh is white, buttery, and melting, sweet and perfumed. No- 
vember. 


Raymonp. Man. 


The Raymond is a native of Maine, and originated on the 
farm of Dr. I. Wright, in the town of this name. 

Tree of slow growth. Young shoots very slender, dark yel- 
lowish-brown. 

Fruit of medium size, gbovate, shaped like the Doyenné. 
Skin yellow, marked with russet near the stalk, and tinged with 
a little red towards the sun. Stalk an inch or more long, inserted 
with little or no depression. Calyx round, firm, open, set in a 
shallow basin. Flesh white, buttery, melting, and very excellent. 
September. 


RaApELJE. 


Introduced by Professor Stevens, Astoria, Long Island. Tree 
vigorous and productive. 

Fruit medium, obovate, sometimes obtuse, and sometimes 
acute-pyriform, sometimes turbinate. Skin yellowish, covered 
with cinnamon russet. Stalk long, rather thick, generally in- 
serted by a lip. Calyx large and open, set in a very shallow 
basin. Flesh whitish, somewhat granular, juicy and melting, 
with a very sweet, rich, vinous, aromatic flavour; variable, some- 
times poor. September. 


READING. 


A Pennsylvanian pear. Tree vigorous and productive. ne 

Fruit large, elongated, obtuse-pyriform, angular and ribbed, 
Skin yellow, thickly dotted with brown and grey dots and 
sprinkled with russet. Stalk long, curved, enlarged and ribbed 
at its insertion, generally in a depression. Calyx open, seg- 
ments strong, in an exceedingly shallow basin. Flesh whitish, 
granular, melting, with a brisk, vinous favour. January to March 


THE PEAR. 539 


Reading. 


Rerour pE Roms. Van Mons. 


Fruit medium, oblate, very much depressed, obscurely pyri- 
form, angular. Skin yellowish, blotched with russet, and 
thickly sprinkled with russet dots. Stalk short, and stout at 
sts insertion in a small inclined cavity. Calyx partially closed, 
‘n a round narrow basin. Flesh whitish, coarse, granular, 
melting, juicy, with a rich vinous flavour, slightly astringent. 
September, 


540 THE PEAR. 


RicHarps. 


Origin, Wilmington, Delaware. Fruit rather large, obovate, 
oblate, pyriform. Skin yellow, with numerous small russet dots, 
Stalk of medium length, curved, inserted by a fleshy ring in a 
slight depression. Calyx partially closed, basin very small. 
Flesh buttery, juicy, melting, granulated, with a sweet, pleasant, 
vinous flavour. Ripens first of October. 


Ripetxe’s. Bivort. 
Beurré Audusson. Thomp. Poire Ritelle. 

Tree of moderate vigour, reddish-brown shoots. Productive. 

Fruit medium, oblate, turbinate, remotely pyriform. Skin 
yellow, covered nearly all over with bright red. Stalk short, 
fleshy at its insertion by a lip. Calyx open, in a very shallow 
basin. Flesh not very fine, rather juicy, not melting or deli- 
cate in flavour. September. 


Ror’s BrerGamorre. 

Raised by William Roe, Newburgh, N. Y. Tree moderately 
vigorous, very productive. 

Fruit medium, oblate, or Bergamotte-shaped, somewhat angu- 
lar and irregular. Skin smooth, yellow, with minute yellow 
dots in the shade, mottled and clouded with red on the sunny 
side. Stalk short, inserted in a narrow, abrupt cavity. Calyx 
small, with short stiff segments, set in a narrow basin. Flesh 
rather coarse, melting, with a sweet, rich, brisk, well perfumed 
flavour. Core large. The flavour of this excellent new pear is 
extremely like Gansel’s Bergamotte, but much more sugary, 
September. 

RovusseLet EspEren. 
Rousselet Double. Esperen. 

Tree very vigorous, and very productive. Fruit pyriform, 
turbinate, largest at its middle. Skin lemon yellow at maturi- 
ty, strongly pointed with reddish-grey and white dots, and co- 
vered with russet around calyx and stalk. Flesh whitish, half 
fine, half melting, juicy, sugary, vinous and perfumed. Ripens 
well, and is long in use. September. (Al. Pom.) 


Rovusse.et Enrant Propieur. Van Mons. 
Enfant Prodigue. Bivort. 

One of Van Mons’ seedlings. Tree vigorous, productive. 

Fruit medium, pyriform. Skin thick and rough, green, co 
vered with russet, sometimes with a sunny cheek. Stalk of me- 
dium length, in an inclined cavity. Calyx large, basin shallow. 
Flesh greenish-white, juicy, granular, with a first rate, vinous 
flavour, very much resembling Brown Beurré, but more sugary; 
highly perfumed with musk, October, November. 


THE PEAR. 541 


Ropss. 

Origin, garden of Mr. Ropes, Salem, Mass. 

Fruit medium, obovate, tapering towards each erd Colour 
cinnamon russet, slightly tinged with red on the sunny side 
Stem short, in an inclined cavity. Calyx small, open, basin 
shallow. Flesh | aria coarse, melting and juicy. Flavour 
sugary, and good, with a rich perfume. October, November. 
(Hoy. Mag.) 

RosaBIRNE. 


Fruit medium, pyriform. ~ Skin russet, on green ground, be- 
coming somewhat yellow when ripe. Stalk variable in its in- 
sertion, sometimes in a small cavity. Calyx partially closed, 
set in a medium basin. Flesh melting, juicy, rich, and vinous ; 
slightly astringent, resembles Brown Beurré. Ripens middle 
of October. 


RovusseLet VANDERWECKEN. Gregoire. 


A pyramidal tree, of medium vigour, but very productive. 

Fruit small, varying in form from Doyenne to Bergamotte. 
Skin yellow at time of maturity. Flesh white, fine, melting; 
juice abundant, sugary, and strongly aromatic, like that of the 
Rousselet. Fruit quite of first quality, and ripe first of Novem- 
ber. (An. Pom.) 


RovussELeT StTuTTGARt. 

Tree a vigorous, upright grower, both on pear and quince. 

Fruit below medium, conic, or pyramidal. Skin greenish, 
with a red or brownish cheek, and sprinkled with brown and 
green dots. Stalk rather long, curved, enlarged at its insertion, 
generally without depression. Calyx open, basin shallow. Flesh 
rather coarse, juicy, half melting, with a sweet, rich flavour, 
partaking largely of the spicy aroma that belongs to the family 
of Rousselets. Often rots at the core. Ripe last of August. 


Saint Germatn, Branpe’s. 


Tree a slow grower, with slender branches. 

Fruit of medium size, oval, narrowing towards both ends. 
Skin yellowish-green. Flesh melting, juicy, with a rich and 
excellent flavour. November and December. 


Satispury SEEDLING. 
A native of Western New York. Tree vigorous. 
Fruit depressed-pyriform. Skin rough, somewhat covered 
with russet, and thickly sprinkled with russet dots. Stalk short 


and thick, inserted by a fleshy ring. Calyx closed, in a deep, 


uneven basin. Flesh coarse, and of not much claim to excel: 
lence so far as proved. Ripe October. 


54% THE PEAR. 


Sanspeav, or Sxinuess. Thomp. Lind. Mill. 
Poire Sans Peau. O. Duh. Fleur de Guignes. 

The Skinless is a very nice little pear, with a remarkably 
thin, smooth skin, and a delicate, perfumed flavour. It bears in 
clusters, and very regularly. It is not first rate, but is esteemed 
by many. 

Fruit below medium size, long pyriform. Skin very smooth 
and thin, pale green, becoming light yellow, speckled with light 
red in the sun. Stalk long, slender, curved, inserted in a ver 
trifling cavity. Calyx closed, set in a small basin. Flesh white, 
juicy, half melting, with a sweet and slightly perfumed flavour. 
Middle of August. 


Selleck. 


THE PEAR. 549 


SELLECK. 


Origin somewhat uncertain. The oldest bearing tree stands 
ou the grounds of Mr. Selleck, Sudbury, Vt., and is of healthy 
growth, and very productive; young wood yellowish-olive. 

Fruit large, obtuse-pyriform, angular, and ribbed. Colour 
fine yellow, sometimes with a crimson cheek and thickly sprin- 
kled with russet dots. Stalk long and curved, fleshy at its in- 
sertion in a moderate cavity. Calyx nearly closed, in a rather 
small uneven basin. Flesh white, a little coarse, juicy and melt- 
ing, with a rich, excellent, aromatic flavour. A new, promising, 
valuable fruit. September, October. 


SerRurRiER. Bivort 
Serrurier d’Automne. Fondante de Millot. 


Fruit medium, oblate, obconic, obtuse-pyriform. Skin yellow, 
slightly disposed to russet, and thickly sprinkled with grey dots. 
Stalk rather short in a moderate cavity. Calyx open, in a broad 
basin. Flesh light yellow, somewhat granular, sugary, juicy, 
melting, with a brisk, vinous, excellent flavour. September, 
October. 


SHEPPARD. 


Raised by James Sheppard of Dorchester, Mass.; introduced 
to notice by Dr. L. W. Puffer. Tree a free grower, and very 
productive. 

Fruit large, obovate, pyriform, sometimes pyramidal (greatly 
varying in form). Skin rough, yellow, sometimes with a brown- 
ish,red cheek, slightly sprinkled with russet dots, and with some 
patches of russet. Stalk short and stout, in a depression, often 
inclined, surrounded bv russet. Calyx partially closed, set in a 
very shallow, furrowed basin. Flesh whitish, coarse and granu- 
lar buttery, melting, very juicy, with a vinous, perfumed, bana- 
na flavour. Ripens last of September, and first of October. 


Srmon Bouvier. 


Tree of moderate vigour. Fruit small, pyriform. Skir 
bright green. Flesh white, fine, melting, and well perfumed 
September. (Al. Pom.) 


Sotpat Lasoureur. Esperen. 
Auguste Van Krans. De Jonghe. 
Raised by Major Esperen. 
Tree vigorous, upright, young wood chestnut-coloured, very 
productive, succeeds well upon quince. Fruit rather large, 
oblique-pyriform, swelied toward the centre. Skin smooth, 


544 THE FEAR. 


yellow at maturity, dotted and shaded wid i, hight russet, 
Stalk rather stout, long and curved, inserted in asm 1, abrupt 
cavity. Calyx open, scarcely sunk, basin very small. Flesh 
yellowish, slightly granular, melting, juicy, with a sugary, Vi- 


Soldat Laboureur. 


nous, perfumed flavour. When in perfection, under high cul- 
ture, it is one of the finest of pears ; somewhat disposed to dro 
from young trees. October, November. 


SoUVERAINE DE Printemps. Al. Pom. 
Poire de Printemps. 


Fruit medium, oblate, obscurely-pyriform, angular. Skin 
yeliow, sprinkled ‘with russet. Stalk short and thick, inserted 
in a depression. Calyx closed, basin irregular. Flesh white, 
juicy, melting, coarse and gr anular somewhat astringent ; with 
& brisk, vinous flavour. March, 


THE PEAR. 545 


: SouvERAINE pD’Eirk. 


Fruit medium, obovate, obconic, truncate. Skin light yellow 
with numerous dots, which are crimson on the sunny side 
Stalk short, in a narrow cavity, frequently by a lip. Calyx par: 
tially closed: basin medium. Flesh whitish, juicy and melting, 
Flavour sugary, vinous, rich. Ripens first of September. 


Srertine. Hov. Mag. 
De Mott. 

Origin, fnusion Co., N.'Y.; grown from seed brought from 
Connecticut. Tree vigorous, upright, young wood yellowish- 
brown, an early bearer, and productive. 

Fruit medium, nearly round, slightly oval, very obscurely py- 
riform. Skin yellow, sometimes with a few small patches of rus- 
set, and on the sunny side a mottled crimson cheek. Stalk ra- 
ther stout, inserted in a slight cavity by a ring. Calyx open, in 
a shallow, rather uneven basin. Flesh rather coarse, juicy, 
melting, with a very sugary, brisk flavour. Ripens last of An- 
gust, and first of September. 


Stevens’ Geneser. Man. Thomp. 


ms 
Guernsey. Pom. Mun. Stevens’ Genesee. 
Louis de Prusse? 


This admi- 
‘rable pear, 
combining in 
some degree 
the excel- 
lence of the 
Doyenné and 
Bergamotte, 
is reputed to 
be a seedling 
of Western 
New - York. 
It originated 
on the farm 
of Mr. F. Ste- 
vens, of Li- 
ma, Livings- 
ton Co., N. Y. 
Altho’ placed 
among au- 
tumn pears, 
it frequently 
ripens here 
at the end of 
August Stevens’ Genesee. 


546 THE PEAR. 

He F 
among the late summer varicties. Young shoots diverging 
dark grey. ia, 

Fruit large, roundish-obovate, and of a yellow colour, resem- 
bling that of the Doyenné (or Virgalicu). Stalk about an inch 
long, stout, thicker at the base, and set in a slight, rather one- 
sided depression. Calyx with short, stiff divisions, placed in a 
smooth basin of only moderate depth. Flesh white, half but- 
tery, with a rich, aromatic flavour, somewhat like that of Gansel’s 
Bergamotte. First of September. 


SryRIAN. Thomp. 


This very bright-coloured and excellent pear comes from 
England. ‘Tree not thrifty. ‘ 

Fruit rather large, pyriform, a little one-sided and irregular. 
Skin deep yellow, with a bright red check, and streaks of light 
russet. Stalk an inch and a half long, curved, slender, feshy 
where it tapers into the fruit. Calyx large, open, and set in an 
irregular basin. Flesh yellowish, not very fine grained, crisp, 
with a rich, high-flavoured juice. October. 


Sryer. Hort. 


Origin uncertain; introduced by Alan W. Corson, of Mont- 
gomery Co., Pa. Tree a very vigorous grower, shoots stout 
and short jointed, productive. 

Fruit medium size, form roundish. Skin green, becoming 
yellow, with many russet dots and markings. Stalk rather 
short, inserted in a small, shallow cavity. Calyx almost obso- 
lete, basin narrow, moderately deep. Flesh yellowish-white, 
somewhat gritty at the core, buttery, melting. Flavour exceed- 
ingly rich, and perfumed. A distinct pear of great, excellence. 
Ripens middle of September. (W. D. Brinckle.) 


Sr. Jean Baptiste. 


One of Van Mons’ seedlings. Fruit medium, pyriform. 
Skin greenish-yellow, rough, and sprinkled with russet. Stalk 
medium, curved, inserted by a lip in an inclined depression. 
Calyx open, basin broad and shallow. Flesh granular, juicy, 
melting, sweet and perfumed. October, November. 


Sr. Micnart Arcnancer. An. Pom. 
St. Michel Archange. Plombgastel. 
Tree vigorous and productive; succeeds on quince. 
Fruit large, elongated pyriform. Skin greenish-yellow, with 
many russet dots. Stalk of medium Jength, stout and fleshy at 
ite insertion, almost without cavity, surrounded by russes Ca 


* 


ti « 


: THE PEAR. 547 


“ 


* H 
i "7 
$ < 


a * lyx closed, basin small and uneven. Flesh yellowish, melting, 
abounding in juice, somewhat coarse and granular, with a fine 
rich, aromati¢ flavour. ~ October. 


“< Sr. Vincent ve Pav. 


Fruit small, like Martin Sec. Skin russet. Flesh sugary 
half melting, ripening in January. (Leroy’s Cat.) 


Sr. Dororués. 
_ Royale Nouvelle. 

Of foreign origin. Tree vigorous. Fruit rather large, elon 
gated pyritorm, angular. Skin greenish-yellow, slightly tinged 
in the sun, and sprinkled with brown dots. Stalk long, curved, 
inserted by a fleshy lip in a small cavity. Calyx open, seg- 
ments rather large, recurved, set in a ratherabrupt basin. Flesh 
whitish, fine, juicy, melting, with a sugary, vinous, peculiarly 


perfumed flavour. October. 


St. Ghislain. 


Sr. Gutstain. Thomp. 
Quinnipiac. 


A most excellent Belgian pear, recently originated by M 
Dorlain, and introduced into the United States by S. G. Per. 
kins, Esq., of Boston. When in perfection, it is of the highest 
quality, but on some soils it is a little variable. The tree is re 


ws 


548 THE PEAR. 

e 
markable for its uprightness, and the great beauty and vig« mr 
of its growth. Young shoots light brown. 

Fruit of medium size, pyriform, tapering to the stalk, to 
which it joins by fleshy rings. Skin pale clear yellow, with a 
few grey specks. Stalk an inch and a half long, curved. Ca- 
lyx rather small, open, set in a shallow basin. Core small. 
Flesh white, buttery and juicy, with a rich, sprightly flavour. 


” 


Sr. Anpre. Man. in H. M. 


Imported by Mr. Manning, from the Brothers Baumann, of 
Bolwyller. Wood cankers. 

Fruit medium, obovate. Skin light greenish-yellow, some 
what dotted with red. Flesh white, fine grained, buttery, melt 
ing, and excellent. Early in September. Fruit sometimes 
cracks. 


St. Germain. O. Duh. Lind. Thomp. 


St. Germain Gris. St. Germain Jaune. 
; Inconnue la Fare. 


This is a well-known old French variety. The tree is rather 
a slow grower, with a dense head of foliage,—the leaves nar- 
row, folded, and curved; the wood slender, and light olive co- 
loured. 

Fruit large, pyriform, tapering regularly from the crown to 
the stalk. Skin yellowish-green, marked with brownish specks 
on the sunny side, and tinged with a little brown when ripe. 
Stalk an inch long, strong, planted obliquely by the side of a 
small, fleshy swelling. Calyx open, set in a shallow basin. 
Flesh white, a little gritty, but full of refreshing juice, melting, 
sweet, and agreeable in flavour. November and December. 

The Srripep Germarn (St, Germain Panachée) is a pretty 
variety of this fruit, differmg only in being externally striped 
with yellow. 


Sr. Germain, Princz’s. Pom. Man. Thomp. 
Brown St. Germain. New St. Germain. 


Prince’s St. Germain is a seedling from the foregoing pear, 
raised at Prince’s nurseries, at Flushing, about forty years ago. 
It is a most thrifty and hardy tree, with dark reddish-brown 
shoots. The fruit keeps as well as a russet apple, is uniformly 
good, and is certainly one of the best late pears when under 
good cultivation. It is much more esteemed in the Hastern 
States than the old St. Germain. 

Fruit of medium size, obovate, inclining to oval. Skin near- 
ly covered with brownish russet over a green ground, and be- 
coming dull red next the sun. Stalk an inch or more long, a 


THE PEAR. 549 


Jittle curved, and placcd in a slight, flattened depression. Ca- 
lyx large, open, firm, and nearly without divisions, set in a 
smooth, nearly flat basin. Flesh yellowish-white, juicy, melt- 
ing, with a sweet, somewhat vinous, and very agreeable flavour 
November to March. 


Sr. MEyin. 
Omer Pacha. 

Fruit large, elongated pyriform. Colour yellowish-green, 
with fawn about the crown, russet surrounding the stem, and 
thickiy dotted all over. Stem of moderate length, inserted in 
an even cavity. Calyx small, basin shallow. Flesh melting, 
juicy, excellent. Ripens from the 10th to the end of Septem 
ber. (L. E. Berckman’s MS.) 


Sutuivan. Man. in H. M. 
Van Mons, No. 889. 


Sent to this country by Van Mons, and named by Mr. Man- 
ning. Young shoots slender, diverging, reddish-brown. Fruit 
of medium size, oblong-pyriform. Skin pale greenish-yellow. 
Stalk an inch and a half long, stout, inserted at the tapering, 
pointed end. Flesh juicy, melting, sweet and pleasant. Sep- 
tember. 


SupREME DE Quimper. C. H. A. 


Tree vigorous and productive. Fruit medium or small, obco- 
nic, obovate. Skin fine, clear yellow, richly shaded with red, 
somewhat specked and netted with russet. Stalk rather short, 
obliquely inserted, without cavity, by a slight appearance of a 
lip. Calyx open or partially closed; basin shallow. Flesh 
whitish, juicy, melting, sweet and perfumed. Ripe early in 
August—should be gathered very early, or becomes dry. 


Surpasse Meouris. 


Tree vigorous. Fruit medium, depressed, pyramidal. Skin 
rough, entirely covered with russet. Flesh whitish, melting 
and juicy, sweet and vinous, with a peculiar flavour. Ripens 
middle of October. (Al. Pom.) 


SurpassE CRASSANE. 


A new seedling of Van Mons. Fruit greatly resembles the 
old Crassane. Tree vigorous and healthy, both on pear and 
quince, and is much more productive than the old variety, 
which it surpasses. 


-.., epee 


o . Pl * % 
550 ‘ THE PEAR. ‘ id a 


} wf in 
Pi 
Surpasse Vircauiev. Man get 


Surpasse Virgouleuse, Colmar Van Mons? ek, 


“ 


Th precise origin of this very delicious fruit is not knowr. 
It was first sent out from the nursery of the late Mr. Andrew 
Parmentier, of Brooklyn, under this name, and is, perhaps, an 
unrecognised foreign pear, so named by him in allusion to its 
surpassing the favourite Virgalieu (White Doyenné) of New- 
York, 

Fruit rather large, obovate, sometimes roundish-obovate. 
Skin smooth, pale lemon yellow, with a very few minute dots, 
and rarely a little faint red on the sunny side. Stalk rather 
more than an inch long, not deeply planted in a cavity rather 
higher on one side. Calyx rather small, and pretty firm, set in 
a slight, smooth basin. Flesh white, exceedingly fine grained 
and buttery, abounding with delicious, high flavoured, aromatic 
juice, different from that of the Doyenné. October. 


Suzetre pE Bavay. Al. Pom. 


Raised by Major Esperen. Tree vigorous on pear and quince, 
and very productive. 

Fruit small, obconic, angular. Skin yellowish, sprinkled with - 
minute dots, and some traces of russet. Stalk very long, cury- 
ed, inserted in an irregular cavity by a fleshy ring. Calyx 
open, basin shallow and uneven. Flesh whitish, melting, su- 
gary and somewhat perfumed, refreshing and vinous. Ripe Jan- 
uary, March. Has not yet succeeded well here; may be good on 
quince. 


TARQUIN DE PYRENEES. 


Tree vigorous. Fruit large, pyriform. Stem long, stout, 
fleshy at its junction, without cavity. Calyx large, open, with 
persistent segments, in a broad, irregular basin, surrounded by 
russet. Skin green, sprinkled or patched with russet, and 
thickly covered with brown dots. Flesh of poor quality, a very 
long keeper, and said to keep two years. Only a cooking pear. 


Taytor PEAR. 


Merriweather. 


on 
my 


Originated on the farm of Mr. Merriweather, near Charlottes- — 


ville, Albemarle Co. Va, Tree vigorous, young wood olive, 
productive, 


; 


“ 


* ; eee THE PEAR. 5d) 
’ 


Fruit medium, roundish, oblate. Skin light green, mottled 
wth dark green. Stalk rather long, fleshy at its termination, 
in avery slight depression. Calyx very small, set in a wide, su- 
perficial basin. Flesh fine texture, buttery. Flavour vinous, 

Bs: with a delicate, vanilla aroma. Quality “very good.” Ripe 
November to February. (Dr. W. D. Brinckle, MS.) 


&, 
TRA. 


Raised by Mrs. Ezra Merchant, of Milford, Conn. The seed 
was found in a 
pound of tea, which 


she purchased at the 
store, hence its 
name. 


Tree vigorous and 
productive, young 
wood greenish-yel- 
low. Fruit medium, 
obovate, inclining to 
pyriform, with a su- 
ture on one side. 
Skin lemon yellow, 
with numeroussmall 
‘brown dots, and 
sometimes a reddish 
cheek. Stalk rather 
stout, inserted ob- 
liquely, under a lip 
in a very small cavi- 
ty. Calyx half clos- 
ed, basin shallow. 
Flesh white, fine, 
juicy, melting and 
vinous. Ripens last 
of August to middle 
of September; a very 
promising pear. 


Tea. 


Tazopore Van Mons. Bivort. Thomp. 


Tree vigorous and productive on pear or quince. 

Fruit rather large, elongated, obscurely pyriform, irregular. 
Skin greenish, slightly sprinkled with russet. Stalk inserted at 
an inclination by a lip, surrounded by russet. Calyx closed, set 
in a small, irregular basin. Flesh white, coarse, granular, juicy, 
melting aud vinous. Ripe September, October. 


552 THE PEAR. oe 


Theodore Van Mons. 


Txompson’s. Thomp. 


This new and very rich-flavoured pear, received by us from 
the Horticultural Society of London, was named in honour of 
Mr. Robert Thompson, the head of the fruit department in the 
Society’s garden, to whose pomological acumen the horticultu- 
ral world is so largely indebted. 

Tree vigorous and productive, fruit variable. 

Fruit of medium size, obovate, slightly irregular in surface. 
Skin pale lemon yellow, with a few small, russety dots and 
streaks. Stalk pretty stout, an inch or more long, inserted in 
a blunt, uneven cavity. Calyx open, stiff, often without divi- 
sions, basin slightly sunk. Flesh white, buttery, melting, with a 
rich, sugary, slightly aromatic flavour. October and November. 


ae 


THE PEAR. 553 


Tuorp. 


Received from J. M. Ketchum, of Brandon, Vermont. 

Fruit large, obovate, truncate, obtuse-pyriform. Skin fine 
waxen yellow, with slight tinge of crimson, thickly covered 
with brown dots. Stalk of medium length, rather stout, in a 
deep, narrow, irregular cavity. Calyx small and closed, basin 
furrowed. Flesh white, buttery, melting. — Flavour very agree 
able. October. * re - 


THUERLINCK. 
Beurre Thuetliuck. 


A very large, showy fruit, whose quality does not equal its 
beauty, and whose great weight of fruit causes it to fall from 
the tree with so little wind that it is not profitable for garden 
or orchard. (Al. Pom.) 


Torren’s SEEDLING. 


Raised by Colonel Totten, of New Haven, Conn. Tree vi- 
gorous. 

Fruit medium or below, turbinate, pyriform. Skin pale yel- 
low, slightly sprinkled with russet, and shaded with dull crim- 
son. Stalk long, and fleshy at its insertion, by a lip. Calyx 
closed, basin shallow. Flesh whitish, buttery, juicy, melting, 
with a rich, vinous, perfumed flavour. Ripens last of Septem- 
ber, and first of October. 


TRIOMPHE DE JoporGnE. Bouvier. 


A seedling of Bouvier, very vigorous and productive. 
Young wood dull brown. 

Fruit very large, obtusely pyriform. Surface knobby and 
uneven, with the appearance of suture along its side. Skin 
rough, thick, greenish-yellow, with russet dots, and a bronze 
blush on the sunny side. Stalk large, long and curved, inserted 
by a ring in an inclined cavity. Calyx small, partially closed, 
basin small. Flesh rather coarse, buttery, juicy, exceedingly 
musky, sweet, and pretty good. November, December. 


TYLER. 


Fruit small, turbinate, remotely pyriform. Skin yellow, co- 
vered with russet dots. Stalk long and slender, in a moderate 
cavity, surrounded by russet. Calyx open, basin shallow and 
uneven. Flesh white, coarse, granular, buttery, melting, juicy, 
brisk and vinous. October. 


Upper Crust. 


A seedling of South Carolina, and introduced by Colonel 


Summer. 
24 


554 THE PEAR. 


Fruit in size and shape resembling Dearborn’s seedling. Co 
tour green, much blotched with russet. Flesh buttery and melt- 
ing, with an excellent flavour. Season July, and ripens well in 
the house. Has not proved good here. 


Uwcutan. 
Dowlin. Round Top. 


Origin on the premises of widow Dowlin, Uwchlan township, 
Pa., near the Brandywine. 

Fruit below medium, roundish, inclining to obovate. Skin 
yellow, mostly covered with golden russet. Stalk long, curved, 
in a slight depression. Calyx open, basin shallow. Flesh 
white, melting, juicy, with a fine, aromatic flavour. If not pick- 
ed early, it is disposed to rot at the core. Ripens last of Au 
gust. 


Van Buren. Wilder MS. 


An American seedling, raised by Governor Edwards, of 
New Haven, for which we are indebted to Colonel Wilder, of 
Boston. It is a most beautiful fruit, of second quality only for 
the table, but very excellent for baking and preserving, and 
kitchen use generally. 

Fruit large, obovate, rather flattened at the eye. Skin clear 
yellow, with a rich, orange-red blush next the sun, regularly 
dotted with conspicuous, brownish specks, and slightly touched 
with greenish and russet spots. Flesh white, crisp, sweet and 
perfumed. 


Van Marvum. Bivort. 


Grosse Calebasse of Langelier, Triomphe de Hasselt. 
Triomphe de Nord. Beurre Van Marum. Bouteille. 


Fruit large, oblong-pyriform. Skin yellow, rarely with a 
little red. Stalk rather long and slender, inserted in a flattened 
cavity. Calyx large, set in a regular, shallow basin. Flesh 
white, liable to rot at the core, half melting, not very juicy, but 
sweet and pleasantly perfumed. October. 


VAUQUELIN. 
Poire Vauquelin. Poire Seutin ?: 
Fruit medium, obovate, inclining to turbinate. Skin green, 
netted, patched, and sprinkled with russet. Flesh granular, juicy, 
melting, vinous, and perfumed. November to March. 


Van Asscue. Bouvier. 
Van Assene (erroneously). Van Asshe. 
Tree very vigorous, productive ; young shoots reddish-brown, 


THE PEAR. 585 


Fruit medium, turbinate, inclining to conic. Skin yellowish, 
sprinkled with numerous brown and red dots, with a warn 
cheek. Stalk short, rather stout, and ob:iquely planted with 


Van Assche. 


- out depression. Calyx partially closed, basin broad and deep. 
Flesh white, juicy, melting, with a rich, aromatic flavour, Ri 
pens October, November. 


Verte Lonaue or ANGERS. 


Fruit exceedingly elongated, pyriform, tapering from centre 
towards base and crown. Colour green. Stalk of medium 
length, stout, inserted at a great inclination. Calyx small, in a 
very small basin. Flesh green, juicy, with a good, sweet, vinous 
flavour. Ripens a little later than “ Verte Longue” of Duhamel. 
This last, we suspect, may be synonymous with “ Green Fig.” 


556 THE PEAR. 


Verte Loneur. Coxe, 
Mouille Bouche L.H.S. Long Green. Bivort. 


An old variety described by Duhamel. Tree very vigorous 
and productive. Fruit turbinate, somewhat elongated. Stalk 
of mecium length, nearly perpendicularly inserted. Calyx 
small, aimost without basin, Skin remains green when fully 
ripe. Flesh melting, juicy, with a pleasant, spicy flavour. 
September. 

Verte Longue Panache resembles the above, but striped with 
yellow. 


Vezouziere. 


VezouzierE. Thomp. Bivort. 


A seedlit.z of Leon le Clerc, vigorous and productive. 

Fruit medium or below, nearly globular, slightly oval, angu 
lar. Skin yellowish, sprinkled with minute grey and green 
dots. Stalk long, curved, inserted in a broad, shallow cavity. 
Calyx open, persistent, in a wide, uneven basin. Flesh very 
Juicy, melting, sweet and agreeable. September. . 


THE PEAR. 557 


Vicar of Winkfield. 


Vicar or WinxFieELp. Thomp. 


Le Curé, of the Clion. Kenrick, 
Monsieur le Curé, § French. 


This large and productive pear was discovered not long since, 
as a natural seedling, in the woods of Clion, France, by a French 
curate, wherce it obtained in France the familiar name of Ze 


€58 THE PEAR. 


Curé, or Monsieur le Curé. A short time after it became 
known at Paris, it was imported into England by the Reverend 
Mr. Rham, of Winkfield, Berkshire, and cultivated and dissemi 
nated from thence, becoming known in the neighbourhood of 
London as the Vicar of Winkfield. 

With regard to its merits there is some difference of opinion 
—some persons considering it a fine fruit. It is always remark- 
ably large, fair, and handsome. We think it always a first rate 
baking pear. Occasionally we have tasted it fine as a table 
pear, but generally it is astringent, and only third rate for this 
purpose. If ripened off in a warm temperature, however, it 
will generally prove a good, second rate eating pear. But its 
great productiveness, hardiness, and fine size, will always give 
it a prominent place in the orchard as a profitable market 
cooking pear. The tree grows thriftily, with drooping fruit 
branches. Shoots diverging, dark olive. 

Fruit large and long-pyriform, often six inches long, and a - 
little one-sided. Skin fair and smooth, pale yellow, sometimes 
with a brownish zsheek, and marked with small brown dots. 
Stalk an inch or un inch and a half long, slender, obliquely in- 
serted without depression. Calyx large, open, set in a basin 
which is very slightly sunk. Flesh greenish-white, generally 
juicy, but sometimes buttery, with a good, sprightly flavour 
November to January. 


VICOMTE DE SPOELBERCH. Van Mons, 
De Spoelberg. Delices, Van Mons, 


Tree vigorous, productive; has not proved very gooc, may 
improve with age. 

Fruit medium, roundish, turbinate. Skin pale yellow, cover- 
ed with numerous small dots, and small patches of russet. 
Stalk long, curved, fleshy at its insertion, with slight russet 
Calyx open, basin shallow. Flesh white, buttery, juicy,.melt- 
ing, not high flavoured. November, December. 


WapiericH. Cole. 


Origin, New Hampshire. Fruit rather small, roundish, obo- 
vate. Skin yellow. Stalk short, stout, inserted in a small 
plaited basin. Flesh melting, juicy and delicious. Tree hardy 
and vigorous. Last of August and first of September. (Cole.) 


Waker. Van Mons. 
135 of Van Mons. 


Tree hardy, but not a rapid grower; forms a fine pyramid; 
shoots very stout, greyish- brown. 
Fruit large, exceedingly elongated, pyriform. Skin yellow, 


THE PEAR. 559 


with a crimson cheek. Stalk long, enlarged at its junction 
with branch and fruit. Calyx in an uneven basin. Flesh but- 
tery, rich, with a peculiar almond flavour. Ripens well, and 
keeps from September to December. 


Wasuinetron. Man. Ken. 
Robinson. 
A beautiful, oval, 


American pear of 
very excellent qua- 


lity, which is a na- 


tive of Delaware. 
It was discovered 
there in a thorn 
hedge, near Naa- 
man’s creek, on 
the estate of Colo- 
nel Robinson, about 
fifty years ago. It 
is one of the most 
attractive and dis- 
tinct of our na- 
tive dessert pears. 
Young shoots slen- 
der, diverging, red- 
dish-brown. 
Fruit of medium 
size, oval-obovate, 
regularly formed. 
Skin smooth, clear 
lemon-yellow, with 
a sprinkling of red- 
dish dots on the 
sunny side. Stalk 
about an inch and 
ahalf long, inserted 
even with the sur- 
face, or with a Washington. 
slight depression. Calyx small, partly closed, and set in a shal- 
low basin. Flesh white, very juicy, melting, sweet and agreea- 
ble. Middle of September. 


WENDELL. 


A seedling of Van Mons, named in honour of Dr. H. Wen- 
dell, Albany, N. Y. Tree vigorous, upright. 

Fruit of medium size, pale yellow, with tracings and some- 
times large patches of russet, often with a bright red cheek 


560 THE PEAR. 


next the sun. Flesh melting and juicy, good, but not high fla 
voured. Middle of August to middle of September. (Robert 
Manning MS.) 


Wesrcorr. Hort. 


A native of Rhode Island. Tree vigorous, an early bearer, 
very productive. 

Fruit medium, irregular, globular. Stalk long, curved, ra 
ther stout, fleshy at its insertion, in a cavity of Moderate depth, 
with a lip. Calyx very small, in a shallow, furrowed basin, 
Colour light yellow, with numerous grey dots. Flesh white, 
juicy, nearly melting, coarse, granular, sweet and agrecable, 
September, October. 


Wuarron’s Ear.y. 


Origin unknown. Tree vigorous, wood yellowish-brown. 

Fruit above medium, obovate, pyriform. Skin yellowisk- 
green, with russet dots. Stem long, cavity slight. Calyx open, 
Flesh white, melting, juicy, sweet. Ripe middle to last of Au- 
gust. (Elliott.) 


Wuitet’s SEEDLING. 


Introduced by C. B. Lines, New Haven, Conn. 

Fruit medium, round, obovate. Skin greenish-yellow, some 
times russeted. Stem rather long and slender, obliquely insert- 
ed into a small fleshy excrescence. Calyx open, basin shallow, 
Flesh fine, juicy, and good. (Ad. Int. Rep.) 


WIEsT. 


From Pennsylvania. Fruit medium, nearly globular, some- 
what oval. Skin green, with numerous dark-green dots, 
Stalk rather long, inserted in a moderate cavity. Calyx open, 
basin shallow and irregular. Flesh whitish, juicy, melting, sub- 
acid, pleasant. September. 


WILLIAMSON. 


Origin on the farm of Nicholas Williamson, Long Island. 

Tree hardy, vigorous, and a good bearer. Fruit medium, ob- 
ovate, narrowing rapidly to the stalk, which is stout and short 
in a moderate cavity. Calyx entirely caducous, leaving but a 
scar ; basin rather deep and ‘abrupt. Skin golden yellow, thick- 
ly sprinkled with russet dots, and considerably russeted at base 
and crown. Flesh yellowish-white, fine erained, and nearly 
melting, juicy, sugary, vinous, rich. October. (Hort.) 


THE PEAR, 56) 


Wirurams’ Karty. Man. 


A native fruit, which originated on the farm of Mr. A. D, 
Williams, of Roxbury, Mass. 

Fruit smail, roundish-turbinate, regularly formed. Skin 
bright yellow, thickly sprinkled with rich scarlet dots on the 
sunny side, Stalk an inch and a half long, straight, a little 
fleshy where it joins the fruit. Calyx very short, open; basin 
shallow, andsslightly plaited. Flesh white, a little coarse-grain- 
ed at first, but, when ripe, very juicy, half buttery, rich, with a 
slightly musky flavour. First to the middle of September. 
Young wood dark. 


Wititermoz. Bivort. 


Forms a fie tree, very much covered with spines. Fruit 
large, pyriform. Skin golden yellow at maturity, coloured on 
the side of the sun. Flesh white, fine, melting, juice abundant, 
sugary, and agreeably perfumed. October, November. (Al. 
Pom.) 


WILMINGTON. 


A seedling of Passe Colmar, raised by Dr. Brinckle of Phila- 
delphia. 

Fruit medium, obtuse-pyriform, somewhat compressed at the 
sides, sometimes roundish-obovate. Skin cinnamon russet, with 
patches of greenish-yellow on the shaded side, and sometimes 
faint traces of carmine on the part exposed to the sun, with oc- 
casionally a number of black dots encircled by a carmine mat 
gin. Stem somewhat variable in length, obliquely inserted in a 
small cavity, sometimes without depression. Calyx medium, 
with short, erect segments, set in a rather large, sometimes 
slightly furrowed basin. Flesh fine, melting and buttery. Fla- 
vour rich and saccharine, with the delicious aroma of the Passe 
Colmar—“ Best.” Season September. (W. D. Brinckle, MS.) , 


WILBUR. 


The Wilbur is a native fruit, which originated in Somerset, 
Mass. Shoots slender, yellowish-brown. 

Fruit of medium size, obovate. Skin dull green and russcted. 
Stalk three-fourths of an inch long, inserted with little or no de- 
pression. Calyx prominent, basin scarcely sunk, Flesh melt- 
ing, juicy, sweet and pleasant, but slightly astringent. Septem- 
ber. 


Wuixinson. Man. Thomp. 


The original tree grows on the farm of Mr. J. Wilkinson, 
24* 


562 THE PEAR. 


Cumberland, Rhode Island. The tree is very thrifty, haray 
and a regular bearer. The shoots are long, upright, stout 
greenish-yellow. 

Fruit of medium size, obovate, inclining to oval. Skin 
smooth and glossy, bright yellow, dotted with brown points. 
Stalk an inch and a quarter long, rather stout, inserted with lit 
tle or no depression. Calyx small, open and firm, set in a shal: 
low basin. Flesh very white, juicy, melting, sweet and rich, 
with a slight perfume. October to December. 


Winter SECKEL. 


Origin, near Fredericksburg, Va.; introduced by H. R 
Roby. 

Fruit medium, regularly formed, obovate. Skin dull yellow- 
ish-brown, somewhat russeted, with a red check. Stalk long, 
slender, curved. Flesh white, fine grained, buttery, very juicy, 
melting, with a very rich, sweet, aromatic flavour. February. 


(H. R. Roby.) 
Wrepow. C. Hort. A. 


Tree moderately vigorous, very productive. 

Fruit medium, oblate, turbinate, inclining to pyriform. Skin 
russet, on greenish-yellow ground. Stalk long, inserted with- 
out cavity. Calyx small and open; basin very shallow. Flesh 
buttery, juicy, melting, with a very rich, vinous flavour. Sep- 
tember, October. 


ZEPHIRIN GREGOIRE. Grégoire. 


Tree moderately vigorous, very productive. Fruit medium, 
nearly as broad as long, turbinate, remotely pyriform, slightly 
aneular. Skin greenish-yellow, slightly shaded with fawn, and 
thickly covered with green and russet dots. Flesh white, fine, 
buttery, juicy, melting, with a sweet, highly perfumed flavour. 
November, December. 


Zepuirin Louis Gricorre. Grégoire. 

Raised by Grégoire. Tree of moderate growth, produc- 
tive. i. 

Fruit of medium size, turbinate. Skin yellow, with a crim- 
son cheek, and slightly russeted about the stalk, which is short 
and thick, inserted in a small cavity. Eye small, basin shallow 
Flesh white, melting, very juicy, and delicately perfumed. De 
cember. (Al. Pom.) 


Zoar Beauty. Elliott. 
Zoar Seedling. 
A native of Ohio. Tree vigorous, dark-brown shoots, an ear- 


THE PEAR. 563 


ly and abundant bearer. Fruit below medium, depressed, pyri- 
form. Colour light yellow, with greenish spots, red in the sun, 
with deep red spots. Stem generally long, slender, curved, 
plaited, with slight depression on one side. Calyx large, basin 
shallow. Flesh yellowish-white, a little coarse, juicy, sweet. 
Ripe early in August. (Elliott.) 


CLASS III. 


Comprises those superseded by better sorts, some of which, 
however, are adapted to certain localities. 


ALTHoRPE CrassanE. Thomp. Lind. 


Fruit medium, roundish-ovate. Skin pale green. Flesh 
white, buttery and quite juicy, not rich, slightly perfumed. 
Ripe October, November. 


Amapotte. Thomp. 
Madotte. Beurré Knox? 


Fruit rather large, pyriform. Skin pale yellow. Stalk me- 
dium, cavity small. Calyx open, basin shallow and uneven. 
Flesh whitish, coarse, juicy, vinous; variable, sometimes astrin- 
gent. Ripe October. 


Amprosia. Lind. Thomp. 
Early Beurré. 


A French pear of medium size, roundish-obovate. Skin 
greenish-yellow, a little russeted. Flesh buttery, without much 
flavour. September. 


ANGLETERRE. Thomp. 
English Beurré. Lind. Beurré d’Angleterre. Nois. 

Fruit medium, vyriform. Skin dull light green, brownish- 
russet cheek. Flesh white, buttery and melting, full of juice, 
and of pleasant, though not high flavour. Middle of Septem- 
ber. 

Aston Town. P. Mag. Thomp. Lind. 

Fruit small, roundish-turbinate. Skin pale yellowisk, with 
brown specks. Flesh soft, buttery, moderately sweet, perfumed, 
Middle and last of September. 


Brav PreEsEnT D’ ARTOIS. 
Fruit large, pyriform. Skin light yellow, with numerous 


564 THE PEAR. 


brown dots, and patches of russet. Stalk medium, in a slight 
cavity. Calyx small, partially closed in a shallow basin. Flesh 
granular, melting, sweet; scarcely good; apt to rot at the core, 
Ripe last of September. 


Betmont. Thomp. 


An English kitchen pear. 

Fruit roundish-obovate, medium. Skin yellowish-green, a 
little brownish next the sun. Flesh rather coarse, juicy, and 
sweet. October. 


Be..e pe Bruxe.izs. Nois. Thomp. 
Belle d’Aott. 


A large and handsome fruit, of poor quality. 

Fruit large, pyriform. Skin pale yellow, with a soft red 
cheek when fully exposed. Flesh white, sweet, and slightly 
perfumed. Middle of August. 


Brereamorte p'Hortanpe. Thomp. Duh. 
Holland Bergamot. Lind. Bergamotte de Fougére. 


Beurré d’Alencon. Amoselle. 
Bergamotte d’Alengon. Lord Cheeney’s. 
Jardin de Jougers. Sarah. 


An excellent kitchen fruit, which will keep sound till May or 
June. Shoots stout, diverging, olive-brown. 

Fruit rather large, roundish. Skin green, much marbled and 
covered with thin brown russet, but becoming yellowish at ma 
turity. Flesh white, crisp, with an abundant, sprightly, agreea 
ble juice. 


Bereamotre Suisse. O. Duh. Lind. 
Swiss Bergamot. Lind. 
A very pretty, roundish, striped pear. Branches striped. 
Fruit of medium size, roundish, a little inclined to turbinate, 


Skin smooth, pale green, striped with yellow and pale red, 
Flesh melting, juicy, sweet and pleasant. October. 


Bereamot, Easter. Mill. Lind. Thomp. 
Bergamotte de Paques. Duh. Winter Bergamot. 


Bergamotte d’Hiver. Paddrington. 
Bergamotte de Bugi. Royal Tairling. 
Bergamotte de Toulouse. Terling. 

Robert’s Keeping. St. Herblain d’Hiver. 


An old French variety. Tree vigorous and productive, 
Keeps well, and a good cooking fruit. 
Fruit medium, roundish-obovate, narrow at the stalk. Skin 


THE PEAR. 56 


smooth, pale green, thickly speckled with conspicuc us, light 
‘grey dots, and becoming pale yellowish at maturity. Flesh 
white, crisp, juicy, with a sprightly flavour. February to May. 


Bereamor, Autumn. Mill. Lind. Thomp. 


English Bergamot. York Bergamot. 
Common Bergamot (of England). English Autumn Bergamot 

Fruit small, roundish and flattened. Skin roughish green, 
Flesh greenish-white, coarse-grained at the core, juicy, sugary. 
September. 

The Bereamotte v’AutTomne of the French is a distinct 
fruit from this. Skin light yellowish-green, brownish-red cheek. 
Flesh breaking, juity, and refreshing, but not high flavoured. 
A second rate fruit. 


Bereamort, Harty. Thomp. Lind. P. Mag. 


A second rate French sort. Fruit medium, roundish. Skin 
pale yellowish-green. Flesh quite juicy, crisp, with a pleasant, 
sweet flavour. Ripe about the 20th of August. 


Brereamot, Summer. Thomp. Coxe. 


The Summer Bergamot is an old foreign variety, of small 
size and second quality. The tree is of feeble growth. 

Fruit quite small, round. Skin yellowish-green. Flesh jui- 
cy, and pretty rich in flavour, but quickly becomes mealy and 
dry. Last of July. 

There is a Large Summer Bereamor, quite distinct from the 
above. Flesh breaking and half buttery, not rich. September. 
The tree grows and bears finely. 


Bereamot, Hamppen’s. Thomp. 
Summer Bergamot. Lind. Mill. Bergamotte d’Eté. 0. Duh. 
Bergamotte d’ Angleterre. Scotch Bergamot, ) ac. to 
Fingal’s. Ellanrioch, Lhomp. 
Fruit large, roundish, yellow. Flesh white, breaking, a little 
coarse in texture, but, if gathered early and ripened in the 
house, it becomes half buttery, sweet and agreeable. Fivsi of 
September. 
Bez p’Hért. Thomp. 
Bezi Royal. Franzésische Rumelbirne. 
This is a very excellent winter stewing pear, which bears 
most abundantly. It is of no value for the dessert. 
Fruit medium, roundish. Skin greenish-yellow, with a red 
dish blush. Flesh tender, juicy, free from grit, with an anise 
like flavour. Fit for cocking from October to January. 


be 
THE PEAR. 


cr 
fon) 
(o>) 


Bevrré Le Fever, “i 
Beurré de Mortefontaine. 


Fruit large, irregularly oval, very transient, not valuable. 


Bevrr& Boiiwitter. 


A baking pear of February and March, not valuable. 


Brvurré Romain. Thomp. N. Duh. 
Of foreign origin. Fruit of medium size, >2gularly formed, 


obovate. Skin pale yellowish-green; flesh white, juicy, sweet 
and agreeable. September to October. 


Bevurré Szuriy. Bouvier. 
Fruit medium, pyriform, inclining to oval, irregular or angu- 
lar. Colour green, sprinkled with russet, sometimes shaded 
with dull crimson, A late-keeping, dry cooking pear. 


Beurré Kenrick. Man. in Hov. Mag. * 
No. 1599 of Van Mons. 


A Flemish seedling, of medium size. Skin greenish-yellow, 
russet spots. Flesh juicy, sweet and buttery. September. 


Beurré Kyox. Thomp. Lind. 


A Flemish variety. 

Fruit large, oblong, obovate. Skin pale green, russet on one 
side. Flesh tender and soft, juicy and sweet, but not high fla- 
voured. Last of September. 


Bezi pes VéTérans. Van Mons. 


Poire Rameau? Bowvier. 


Tree vigorous, productive; young wood deep green. 

Fruit large, obtuse-pyriform. Skin light yellow, thickly 
sprinkled with grey dots, and slight patches of russet. Flesh 
firm, not tender; chiefly for cooking. December to February. 


Bisuor’s Tuume. Thomp. Lind. 


A long, oddly shaped English pear. Fruit rather large, ob- 
jonz and narrow, and tapering irregularly. Skin dark yellow- 
ish-green, having a russet red cheek Flesh juicy, melting, 
with a vinous flavour, somewhat astringent. October. 


(> ") 
THE PEAR. 567 


Brack Worcester. Thomp. 
Black Pear of Worcester. Lind. Man. Parkinson’s Warden. 


A market fruit, esteemed for cooking. The branches incline 
downwards with the weight of the fruit. Young shoots dark 
olive, diverging. Fruit large, obovate or oblong. Skin thick, 
rough green, nearly covered with dark russet. Flesh hard and 
coarse, but stews and bakes well. November to February. 


~~ 


Buierecxer’s Meapow. Ken. Pom. Man. 


Large Seckel. Heidelberg. 
Heaster. Spice Butter. 
Meadow Feaster. 


A native fruit, said to have been found in a meadow in Penn- 
sylvania. It is a handsome, hardy fruit, and bears large crops, 
but it has been sadly overpraised as to quality. 

Fruit small, roundish. Skin bright, clear yellow, with crimson 
dots on the sunny side. Flesh very white, firm, with a pecu- 
liar musky or wasp-like aroma, and spicy taste, but mostly re- 
mains crisp and hard. Stalk straight and stiff, basin shallow 
Calyx open and reflexed. October and November. 


Bon Curetien, Firemise. Thomp. 
Bon Chrétien Ture. 


The Flemish Bon Chrétien is an excellent cooking pear; not 
very productive. 

Fruit of medium size, obovate. Skin pale green, and brown 
on the side exposed to the sun. Flesh crisp, juicy, and stews 
very tender. November to March. 


Bow Curetien, Spanisu. Mill. Lind. Thomp. 
Bon Chrétien d’Espagne. Spina. 

Fruit large, pyriform. Skin at maturity deep yellow, with 
a brilliant red cheek, and dotted with reddish-brown specks, 
Flesh white, crisp, or half breaking, good for cooking. 

Boveauia. Hov. Mag. 
Beurré Boucquia. Ken. 

A Flemish pear; fruit rather large, oval, turbinate. Skis 
ale yellow. Flesh yellowish-white, rather astringent, and lia- 
ble to rot at the core. October. 


BovurGEMESTER. 


Fruit large, pyriform. Skin pale yellow, with large grey 
dots, russeted around the eye. Flesh tender, juicy, and astrin 
gent. Novembe:. Wood cracks and cankers badly. 


568 THE PEAR. 


Brovenam. Thomp. 
Au English variety; fruit roundish, oblate. Skin greenish: 
yellow, some russct. Flesh coarse, astringent. November. 


Burnetr. Ken. 


Raised by Dr. Joel Burnett, of Southborough, Mass. 

Fruit large, obtuse-pyriform. Skin pale yellow. Flesh greens 
ish-white, a little coarse-grained, but juicy, sweet and good, 
First of October. 


BuRLINGAME. 


Origin, Ohio. Fruit medium, oblate, yellow. Flesh coarse. 
Flavour poor. September. 


CaALEBASSE TOUGARD. 


Tree vigorous and productive. Fruit large and handsome, 
excellent in Europe, may not be suited to our climate. Octo- 
ber, November. (An: Pom.) 


CaLeBasse. Thomp. Lind. 
Calebasse Double Extra. Calebasse d’Hollande. 
Beurré de Payence. 

The Calebasse is a very grotesque-looking Belgian fruit, 
named from its likeness to a calabash, or gourd. 

Fruit of medium size, oblong, a little crooked and irregular 
or knobby in its outline. Skin rough, dull yellow, becoming 
orange russet on the sunny side. Flesh juicy, crisp, a little 
coarse-grained, but sugary and pleasant. Middle of September. 


Carituac. Mill. Duh. Thomp. 
Grande Monarque. Katzenkop. 
Cadillac. Groote Mogul. 

40 Ounce. . 

The Catillac is an old French baking and stewing pear, of 
very large size and of good quality for these purposes. In rich 
soil the fruit is often remarkably large and handsome. 

Fruit very large, broadly-turbinate (flattened-top shaped), 
Skin yellow, dotted with brown, and having sometimes a brown- 
ish-red cheek at maturity. Stalk stout, about an inch long, 
curved, and placed in a very narrow, small cavity. Calyx short 
and small, and set in a wide, rather deep plaited basin. Flesh 
hard and rough to the taste. November to March. 


Capucin. Van. Mons, 


Capuchin. 


One of Van Mons’ seedlings. Young shoots stout, diverging; 
dark coloured. 


THE PEAR. 569 


Fruit pretty large, oval. Skin pale yellow, a red cheek. 
Flesh greenish, juicy, crisp, sugary and good. October. 


CuaumontEL. Lind. Thomp. Nois. 


Bezi de Chaumontelle. O. Duh. Poit. Beurré d’Hiver. oz. 
Winter Beurré. Oxford Chaumontel. 

This old French pear takes its name from the village of 
Chaumontelle, in France, and succeeds well in Europe, but has 
not proved good here, except in very favourable situations ; it 
may be valuable south. 

Fruit large, pyriform. Skin a little rough, yellowish in the 
shade, dotted with many brownish-russet dots, and brownish- 
red or rich deep red in the sun. Stalk about an inch long, in- 
serted moderately deep, in an angular cavity. Calyx placed at 
the bottom of a deep, uneven, angular basin.. Flesh buttery 
and melting, sugary, with a peculiar and agreeable perfume. 
November to February. 


Cuartes or Austria. Thomp. Lind. 
Charles d’Autriche. 


A Belgian pear. Raised by Van Mons. Young shoots 
stout, upright, yellow-olive. 

Fruit large, roundish. Skin greenish-yellow, a little russet- 
ed. Flesh white, tender, quite juicy, astringent. October. 


CHELMSFORD. 


Origin, Chelmsford, Mass. Fruit large, yellow, red cheek. 
Flesh coarse, sweet, good for cooking, very productive, strong 
grower. Last of Sept. 


Ciara. Van Mons. 
Claire. Nois. 

One of Van Mons’ seedlings. It is of medium size, oval-py- 
riform. Skin clear yellow, dotted with red. Flesh white, melt- 
ing, very juicy and sweet, relieved by aslight acid. Septem- 
ber and October. 

Cirnton. Man. in H. M. 
Van Mons, No. 1238. 


A second rate fruit. Large size; light yellow skin; flesh soft, 
buttery and good, but not high flavoured. Midd e of November 


Cormar Neu. Thomp. 


Fruit large, obovate. Skin pale yellow. Flesh white, but- 
tery, melting, of good flavour. Ripens at the middle of October, 


570 THE PEAR. 


Cotmar v’Erk. Thomp. Bivort. 
Colinar Précoce. Autumn Colmar. 
Fruit conic. Skin greenish-yellow. Stalk in a cavity. Calyx 
open, in a moderate basin. Flesh coarse, juicy, little astringent; 
rots at the core. First of September. 


Cotmar. O. Duh. Lind. Mill. 


De Maune. Incomparable. 
Winter Virgalieu, (of some.) 
Fruit medium or large, obtuse-pyriform. Skin light yellow 
Flesh melting, half buttery, juicy, sweet. December. 


Cotmar Eprne. Van Mons. Man. in H. M. 


An agreeable, juicy pear, sent to this country by Van Mons, 
and originated by him. Young shoots stout, upright, brown. 

“Fruit large, roundish-oblong, tapering, gradually, to an ob- 
tuse point at the stem, which is one inch long; colour greenish- 
yellow; flesh white, sweet, melting, juicy, and good.” Middle 
of September. 


Cotmar pD’AREMBERG. 
Kartofel. Cartofel. 


Fruit large, turbinate, pyriform. Skin green, becoming yel- 
low; unworthy of cultivation as a table fruit. November, 


CompretTe. Van Mons. 


A Flemish seedling. 
Fruit small, obtuse-pyriform. Skin yellowish-green. Flesh wkite, 
buttery, with a sugary perfumed juice. October, November. 


CoMSTOCK. 
Comstock Wilding. 


Fruit of medium size, regularly formed, obovate. Skin smooth 
and glossy, bright yellow, with a crimson cheek. Flesh white, 
crisp, and if well ripened, with a sweet and sprightly flavour 
November. 


Commopors. Man. in Hoy. Mag. 
Van Mons, No. 1218. 


A Belgian seedling. Branches slender. 

Fruit medium, very regular-obovate. Skin yellow, marked 
with a little red, some russet in patches. Flesh buttery, melt- 
ing, with a sweet and good flavour. Last of October to last 
of November. 


THE PEAR. 571 


CoPIra. 


A Philadelphia seedling. Fruit large. Skin yellow. Flesh 
rather coarse, but sugary. September to October. 


Crassang. Thomp. Lind. 


Bergamotte Crassane. Crésane. 
Beurré Plat. 


Fruit large, roundish. Skin greenish-yellow. Flesh whitish, 
juicy, soft, sweet, and tolerably pleasant. October, and may be 
kept for a month longer. 


Crawrorp. Thomp. Man. 


A Scotch fruit, of second quality; the chief merit of which 
is its hardiness in a cold climate. 

Fruit middle-sized, obovate. Skin light yellow, tinged with 
brown in the sun. Flesh white, buttery, sweet, and of a toler- 
abiy pleasant flavour. August. 


Crort Castte. Thomp. 


An English varicty, peculiar in its shape, and especially so in 
its flavour; very productive. Fruit medium. Skin pale green- 
ish-yellow. Flesh juicy, crisp, and sweet. October. 


CUMBERLAND. Man. Ken. 


A native fruit, in Cumberland, Rhode Island. 

Fruit rather large, obovate. Skin orange yellow, pale red 
check. Flesh white, buttery, and tolerably juicy. September 
and October. 


D’ Amour. 


Ah! Mon Dieu. O. Duh. Lind. Mon Dieu. 
Poire d’Amour. 


A French pear of small size, obovate. Skin pale yellow 
nearly covered with red. Flesh white, juicy, and sweet, 
October. 


Doyenne Rost. C. A. H. 


Fruit above medium, obovate, obscurely pyriform. Skin yel- 
low, beautifully shaded with crimson. Stem short; cavity 
small. Calyx small; deep, regular basin. Flesh white, coarse, 
granular, with very little flavour. Rots at the core. Last of 
October. 


672 =«- ’ THE PEAR. 


DucuEssz pE Mars. Thomp. 
Duchesse de Mars. 


A French variety, of nearly medium size, obovate. Skin duli 
yelluw, with a brown russet. Flesh melting, juicy, with a per: 
fumed flavour. October, November. E 


Dunmore. Thomp. 


The Dunmore is a large pear, raised by Knight. It is a 
strong-growing tree, and bears exceedingly well. 

Fruit large, oblong-obovate, rather swollen on one side. Skin 
greenish, dotted and speckled with smooth, brownish-red russet. 
Flesh yellowish-white, buttery, melting, with a rich flavour; 
often astringent, and rots at the core. 

% 
Earty Drenza.onia. 
Silliman’s Russet? 


American. Origin unknown. Fruit small, roundish-oblate. 
Skin grey or brown russet. Stalk short and thick, small, open 
cavity. Calyx open; basin shallow. Flesh white, coarse, sweet, - 
and rich; sometimes without flavour, and sometimes very good. 
Last of August. 


Eastnor Castie. 


Fruit medium, roundish. Skin green, and thick. Flesh 
greenish-white, juicy, melting. December. 


Ecuasserre. O. Duh. Lind. Nois. 


Echasserie. Zomp. Bezi L’Echasserie. 
Bezi d’Echassey. Jagdbirne, 

A French pear of second quality; productive. 

Fruit of medium size, roundish-oval. Skin smooth, pale 
green, yellowish at maturity, slightly dotted with grey. Flesh 
melting, buttery, with a sweet, perfumed flavour. January to 
April. 

EpWARDS. 


Raised by Governor Edwards. A very good baking fruit. 

Fruit medium, nearly round, Bergamot-shape. Colour yel- 
.ow, sometimes shaded with crimson. Stalk short and thick. 
Calyx closed; basin deep, uneven. Flesh coarse, granular, not 
tender. September. 


Emeratp. Thomp. 


A Belgian variety, variable, sometimes good. 


4 ‘THE PEAR. 573 
- 


Fiuit of ‘medium size, obovate, rather square in figure, one 
sided, and somewhat knobby. Skin green, dotted with brown, 
and having a pale-brown cheek. Flesh melting, buttery, and 
sweet. December. 


Erie v’Erz. Thomp. Lind. 


Summer Thorn. Fondante Musquée. 
Satin Vert. 


Fruit medium, pyriform. Skin greenish-yellow. Flesh ten 
der, melting, with a sweet, musky, peculiar flavour. Last of 
August and first of September. 


Eyewoop. Thomp. 


A seedling of Mr. Knight’s. Tree vigorous and hardy. 
Fruit of medium size, oblate or flattened; skin much covered 
with russet. Flesh buttery, rich, and excellent. 


Fine Goutp or Summer. Coxe. 
Fin Or d’Eté. 
Fruit small, roundish. Skin yellow, with a beautiful red 


check. Flesh juicy, good flavour, not rich; very productive. 
Middle of August. 


Forme vE Denices. Thomp. 


3 
A new Flemish pear, received from the London Horticultural 
Society. Young shoots stout, upright, yellowish-green. 
Fruit medium, obovate. Skin rough, yellowish, with dull 
russet. Flesh buttery, melting, somewhat dry, but sweet. Last 
of October. 


Fortunee. Bon. Jard. Thomp. Al. Pom. 


Episcopal. La Fortunée de Parmentier. 
La Fortunée de Paris. Bergamotte Fortunée. 


Raised by M. Parmentier of Enghien; has so far only proved 
a cooking fruit. 

Fruit below medium size, roundish, depressed. Skin covered 
with grey russct. Flesh white, juicy and sprightly, but not 
high flavoured. December to April. 


Foster’s St. Micwast. 


Fruit medium, roundish-ovate. Stalk medium, in a small 
cavity. Calyx nearly closed, stiff; basin shallow. Skin yel- 
ow. Flesh coarse, somewhat astringent. September. 


574 THE PEAR. ca 


Franc Reau p’Hiver. Thomp. 
Frane Réal. Lind. O. Duh. Fin Or d’Hiver. 


The Winter Franc Réal is a good cooking pear, bears well, 
and grows upright, with wavy leaves. 

Fruit of medium size, roundish. Skin yellov speckled with 
russet brown, and having a brownish check. Flesh crisp and 
firm. In use from December to March. 


FrEpDERIC DE WurteMBURG. Wan Mons. Nois. 
Frederick of Wurtemburg. Vermilion @’Eté. 


One of Van Mons’ seedlings; a very handsome and sometimes 
very good fruit, but often poor; growth unthrifty. 

Fruit large, one-sided, pyriform, rather uneven in its surface. 
Skin deep yellow at maturity, with a remarkably rich crimson 
cheek. Flesh white, juicy, melting and sweet; and when in 
perfection, buttery and delicious. September. 


GenpesHEIM. Thomp. Lind. 


A Flemish pear, of not very good quality. 
Fruit large, obtuse-pyriform. Skin pale greenish-yellow, a 


little russet. Flesh rather gritty near the core, elsewhere but- — 


tery. October and November. 


Gioai. Lind. Thomp. 


Gile-o-gile. Garde d’Ecosse, 
Poire a Gobert. Jilogil. 
A large, showy French pear, only fit for cooking. 
Fruit large, roundish. Skin thickly covered with russet, with 
a reddish-russet cheek. Flesh very firm and crisp. November 
to February. 


Great Crrron or Bonemra. Man. in H. M. 
Citronenbirne Bémische grosse, punctirte. Bawm. Cal. 


Fruit small, oblong, yellow. Flesh sugary, juicy, a little coarse- 
grained, and not much flavour. Ripens the last of September. 


Green Pear or Yar. Thomp. 
Green Yair. © 


The green pear of Yair is a European fruit, which proves 
but little worthy of cultivation here. 

Fruit of medium size, obovate; skin green; flesh juicy, but 
not high flavoured or rich. September 


ees 
- 


ca THE PEAR. 575 


Gustin’s SUMMER. 


Fruit small, roundish. Skin yellow. Flesh white sweet, with- 
out much flavour. First of September. 


Harrison’s Larce Fatt. 
Rushmore’s Bon Chrétien. 


Fruit Large, pale yellow. Great bearer. Fine old baking 
pear, but not a table fruit. 


Newtown VIRGALIEv. 


Native of Long Island, a baking pear. November and De- 
cember. 


Hzsset. Thomp. 
Hazel. 


A Scotch pear, very productive. Fruit small, obovate. Skin 
yellowish-green. Flesh whitish, juicy, of little or no value, 
First of September. 


HuavueEnor, 


A fruit of second quality, originated by Mr. Johonnot, of 
Salem. It bears abundantly, but is rather dry, and not worthy 
of general cultivation. Young shoots strong, upright, yellow- 
ish-brown. 

Fruit medium, roundish. Skin smooth, pale yellow, sprinkled 
with large spots of bright-red. Flesh white, fine-grained, half 
breaking, sweet, but wanting in flavour and jrice. October. 


Hutt. Hov. Mag. 


Originated in the town of Swanzey, Mass. 

Fruit of medium size, obovate. Skin yellowish-green, a good 
deal sprinkled with russet. Flesh white, a little coarse-grained, 
but melting, juicy, with a sweet, slightly perfumed flavour. 


Hunt’s Connecticut. 
An American fruit for kitchen use. Medum, oblate, yellow- 
ish-green, coarse, dry, and sweet. 


Ives’ WINTER. 


Raised by Prof. Ives, of New Haven. Fruit medium, depress- 
ed, pyriform. Skin thick, yellowish, sprinkled with russet. 
Stem large and long, in an abrupt cavity. Calyx open, in a 
large basin. Flesh white, coarse, and granular. December. 


576 THE PEAR. 


Jatoustz. Duh. Nois. Thomp. 


Fruit rather large, roundish to obovate, and more frequently 
pyriform. Skin rough, of the deepest russet; ruddy in the sun. 
Flesh a little coarse-grained, soft, sweet, and of pleasant flavour 
Last of September. 


Kixe Epwarp’s. Thomp. 
Jackman’s Melting. Man. 


Fruit large, pyriform, tapering gradually to the stalk. Skin 
rather rough, yellow, red cheek. Flesh yellowish, buttery, melt 
ing, and good, when the season is favourable. October. 


Kina’s SEEDLING. 


Medium size, oblate, angular. Skin yellowish-green, rough. 
Stalk in a cavity. Calyx open; basin shallow. Flesh greenish 
white, granular, juicy, sugary, aromatic, perfumed. October. 


Kyicut’s Monarcu. Thomp. 


This pear, so far, has proved entirely worthless. Very pro- 
ductive, a late keeper, but does not ripen. It may succeed 
south. 


Kwienr’s Seepuine. (R. I.) Hov. Mag. N. E. Jar. 


Raised by Mr. Knight, of Rhode Island. 

Fruit medium, oblate, turbinate. Skin yellowish-green, rough, 
Stalk long, inserted by a slight cavity. Calyx closed, in a shal- 
low basin. Flesh juicy and sweet. October. 


Léon LE Cierc. Thomp. 
Léon le Clerc de Laval. Nois. Blanc-per-ne. 


This is a good cooking pear, large’size, and very distinct from 
the celebrated “ Van Mons Léon le Clerc.” In favourable sea- 
sons it is of tolerable quality for the table. 

Fruit large, obovate, but swollen at the crown, and narrow- 
ing a good deal at the stalk. Skin yellow, smooth, a little 
glossy, with russety spots at either end, and some large dots. 
Calyx large, with long, straight, narrow divisions, and placed in 
a slight basin. Stalk an inch and a half long, pretty stout, 
swollen at its point of insertion. Flesh white, juicy, crisp, and 
rather firm, with a tolerably pleasant flavour. December to 
Apri. 


- y THE PEAR. 477 


Lirrte Muscat. Thomp. Lind. Mill. 


Little Musk. Muscat Petit. O. Dul 
Petit Muscat } Coxe. Sept-en-gueule. { ~° 


Primitive. 
' This very little French pear, well known in many of our gar- 
dens, is aliowed a place there, chiefly, because it is the earliest 
of all pears, ripening at the beginning of July. Fruit very small, 
turbinate. Skin yellow, with a dull, red cheek. Flesh break- 
ing, sweet, with a slight musk flavour. Shoots dark brown; 
very productive. 


Locke. Hov. Mag. 
Locke’s New Beurré. 


This is a native fruit, originated by James Locke, West Cam- 
bridge, Mass. Fruit medium, roundish, obovate. Skin dull yel- 
lowish-green, slightly mottled with spots of darker green and 
bits of russet. Flesh greenish-white, melting, and juicy, with a 
sprightly, vinous flavour. November and December. 


Lovisz Borns. O. Duh. Lind. Thomp. 
Louise Bonne Réal. St. Germain Biane. 
An old French winter pear. Fruit large, pyriform, a little 
rounded towards the stalk. Skin smooth, pale green. Flesh 


white, rather coarse-grained, melting, sweet, and pretty good. 
December. 


Mansvettze. Duh. 
Solitaire. | Beurré de Semur. 


Fruit large, short, pyriform., Skin greenish-yellow. Flesh 
half melting, juicy, somewhat astringent; a baking pear. Sep- 
tember. 


Marie Lovuisr Nova. Van Mons. Ken. 


This variety was sent by Van Mons to Mr. Manning. It will 
by no means bear a comparison with the Marie Louise, though 
in some seasons a very good fruit. The wood is very strong 
and dark coloured. Fruit rather large, regular, pyriform, up- 
right. Skin smooth, yellow, with a brownish-red cheek. Flesh 
at first melting, juicy, and sometimes rich, but quickly decays. 
Last of September. 


Martin Sec. Thomp. Bivort. 
Rousselette d’Hiver. 


Tree vigorous, very productive. Fruit small, high-bulged, 
25 


nae 


578» THE PEAR. 4 


pyriform. Skin deep yellow, shaded with crimson, aad consi- 
derably covered with russet. Stem long, curved. Ca-yx open, 
basin very small. Flesh granular, half-breaking, with an agree- 
able flavour; excellent for cooking. November to February. 


Marcu Bercamortte. 


One of Mr. Knight’s seedlings Fruit small or medium. Co- 
lour green, with small grey dots and large patches of russet. 
Stalk long, straight, in a cavity like that of an apple. Flesh — 
coarse, greenish, of no decided excellence. 


McVEavn. 


Origin, Monroe County, N. Y. 

Tree very vigorous, very productive. Fruit large, oblate, de- 
pressed-pyriform; very broad at calyx. Skin yellow, dotted and 
patched with russet. Flesh juicy, but somewhat astringent. 
October. 


Messtre Jean. O. Duh. Mill. Thomp. 


Monsieur Jean. Messire Jean Doré, 
Messire Jean Gris. Mr. John. 
Messire Jean Blanc. John. 


An old French pear, but rather coarse-grained and gritty. 
Shoots dark grey. Fruit of medium size, turbinate. Skin some- 
what rough, yellow, nearly covered with brown russet. Flesh 
gritty, white, crisp, juicy, and breaking, with a very sweet fla- 
vour. November and December. 


Micuaux. Man. in H. M. 
Compte de Michaux. 


Fruit of medium size, nearly round. Skin light yellowish- 
green, with a faint blush on the sunny side. Flesh white, half 
buttery, juicy, sweet, but second rate. September and October. 


Moccas. Thomp. 


Originated by Mr. Knight. A good grower; productive, but 
not of good quality. 

Fruit medium, obovate. Skin green, sprinkled with sraall 
dots. Flesh juicy, but not rich. December. 


Muscat Rosert. Thomp. O. Duh. Lind. 


Poire 4 la Reine. Musk Robine. Lind, 
D’ Ambre. Early Queen. 
St. Jean Musqueé Gros. Queen’s Pear. 


A larger and better (than Little) Muscat. Middle of July, 
vd lasts only a few days. 


. 2 THE PEAR. “579 


Fruit small, turbinate. Skin greenish-yellow. Flesh white, 
tender, juicy, and pleasant. 


NaumKeac. Man. 


A native of Salem, Mass. In wood and leaf it resembles the 
Brown Beurré. Fruit medium, roundish. Skin yellow russet. 
Flesh juicy, melting, but rather astringent in flavour. Bears 
abundantly. October. 


OuIver’s Russet. 


Fruit below medium, roundish. Skin rough, cinnamon rus 
set, on yellow ground, with a blush. Stalk in a cavity; basin 
small. Flesh whitish, coarse, without much flavour. Last of 
September. 


Oranece Bercamorre. Coxe. 

Fruit medium, broadly turbinate. Skin rough, yellow. Flesh 
firm, rather acid for eating, but excellent for baking. Septem- 
ber. 

ORANGE D’Hiver. 
Winter Orange. 


Fruit medium; an old pear, very productive; not desirable 
for table, but a good baking pear. November, December. 


Paritteav. Van Mons. Man in H. M. 


A Belgian pear, of good quality, but rather coarse-grained. 
Fruit medium, turbinate. Skin rough, greenish-yellow with 
patehes of russet. Flesh juicy, sweet. Early in September. 


PENNSYLVANIA. 
Smith’s Pennsylvania. 


The Pennsylvania is a seedling, originated by J. B. Smith, 
Esq., of Philadelphia, a well known amateur. 

Fruit of medium size, obovate, a good deal narrowed towards 
the stalk. Skin brown russet, nearly covering a dull yellow 
ground, and becoming russet-red on the sunny side. Flesh yel- 
lowish-white, not very fine grained, juicy, half melting, sweet, 
perfumed, musky flavour. Middle and last of September. 


Pirt’s Protiric. 


Pitt’s Surpasse Marie. en. 
Surpass Maria Louise, (¢ncorrectly of some American gardens.) 
An English fruit of medium size, oblong-pyriform. Skin yel- 
low, a little russeted. Flesh juicy, soft, sweet, rather coarse, 
and of indifferent quality. September. 


680 THE PEAR. 3 


Porr’s Scartet Masor. 


Fruit rather large, obovate, yellow, with a bright red cucek, 
Flesh white, breaking, and rather dry. Last of August. 


Pope’s QUAKER. 


Fruit very fair, middle sized, oblong-pyriform, smooth, yellow- 
russet, juicy, melting and pleasant. October. Both these pears 
are natives of Long Island, N. Y. 


Princess Marita. Van Mons. 


Fruit pyramidal, below medium. Skin yellowish, nearly 
covered with russet. Stalk large and curved, fleshy at its junc- 
tion, in a small cavity. Calyx open, basin small. Flesh rather 
coarse, sweet, and agreeable. October. 


Princess or Orance, Lind. Thomp. P. Mag. 
Prinesgsse d’Orange. Princesse Conquéte. 


A Flemish variety, raised by the Count Coloma, in 1802. 
Fruit medium, roundish. Skin cinnamon russet in the shade, 
bright reddish-russet in the sun. Flesh pale yellowish-white, 
crisp, juicy, astringent. October and November. 


Princess Cuartotre. Am. Pom. me 


Raised by Esperen. A vigorous tree, productive. Frnit me- 
dium, depressed-pyriform. Color greenish. Stalk stout and 
long in acavity ; basin broad and shallow. Of great excellence 
in Belgium, but hitherto worthless here. October, November. 


QUEEN OF THE Low Countrizs. Ken. Man. in H.M. 
Reine des Pays Bas. Van Mons. 

Fruit large, often very large, broad pyriform, tapering ab- 
raptly to the stalk, Skin in the shade dull yellow, dotted and 
russeted around the eye, and overspread with fine dark red on 
the side next the sun. 

Flesh white, buttery, melting, and juicy, witha rich, sub-acid, 
vinous flavour. Variable, sometimes poor. Early in October. 


Reve Carouine. Thomp. 


A European pear, only fit for cooking. Fruit of medium size, 
narrow-pyriform, Skin yellow with a brownish-red cheek 

Flesh white, crisp, rather dry and indifferent in quality. No 
vember. 


THE PEAR. 581 


RovusseLet DE Messter. Van Mons. Man in II. M. 


Ferdinand de Meester? Nois. 
Surpasse Meurice. 


Fruit medium, roundish. Skin pale-yellow, red next the sun 


Fiesh juicy, sugary, coarse, not rich. October. 


Rovsseter Harrr. O. Duh. Thomp. 


Early Catharine. Coxe. Early Rousselet. Lind. 
Kattern, of Boston. Perdreau. 
Cyprus Pear. Poire de Chypre. Poit. 


The Rousselet Hatif, better known in our markets as the 
Early Catharine Pear, though not a first rate fruit, has good 
qualities as an early variety. Productive, long slender branches, 
Fruit rather small, pyriform. Skin, when fully ripe, yellow, with 
a brownish-red cheek. 

Flesh a little coarse-grained, sweet, pleasant, and slightly per- 
fumed. Ripens the middle of August, apt to rot at the core. 
Young shoots stout, olive coloured. 


RovussELet DE Ruems. O. Duh. Thom .. 


Rousselet. Petit Rousselet. ois. 
Spice or Musk Pear. 


This French pear, originally from Rheims, is scposed te 


» have been the parent of our Seckel. There is a pretty strong 


resemblance in the colour, form, and flavour of the two fruits, 
but the Seckel is much the most delicious. The growth is quite 
different, and this pear has remarkably long and thrifty dark- 
brown shoots. It is sugary, and with a peculiarly aromatic, 
spicy flavour, and if it were only buttery, would be a first rate 
fruit. Fruitsmall, turbinate, obovate, inclining to pyriform. Skin 
yellowish-green with brownish-red and russety specks. 

Flesh breaking or half buttery, with a sweet, rich, aromatic 
flavour. Ripe at the beginning of September, subject to rot at 
the core. 


Stone. Hov. Mag. 


Origin, Ohio. Tree vigorous and produc.ive. Fruit large, 
broad-pyriform, uneven. Skin bright yellow witha sunny cheek. 
Stalk large, long, and curved. Calyx larg..; basin open, broad 
and shallow. 

Flesh white, somewhat buttery, slightly astringent August. 


Sr. Denis. 


Tree vigorous, with long, dark-reddish branches, Fruitsmall, 


582 THE PEAR. 


turbinate, angular. Skin yellowish, considerably shaded witk 
crimson,thickly sprinkled with crimson dots. Stalk long. Calyx 
open; broad, shallow, uneven basin. Flesh breaking, a little 
coarse, sweet, and aromatic; rots at the core unless gathered 
early. Last of August. 


Sucre Vert. Thomp. Brivort. 
Green Sugar. 


Fruit medium or small, oblate, inclining to turbinate. Skin 
green. Stalk medium, fleshy at its insertion in a very slight 
cavity ; basin shailow. Flesh juicy, melting, sweet, and plea- 
sant. October. 


Sucar Tor. Thomp. 
July Pear. Prince’s Sugar. 
Prince’s Sugar Top. 
Fruit roundish-top-shaped. Skin smooth, yellow. Flesh 
white, somewhat juicy and breaking, sweet, but with little fla- 
vour. Last of July. 


Sucrée pe Hoyrerswerpa. Thomp. 
Sugar of Hoyersworda. 


A pleasant German pear, of peculiar flavour, good when 
ripened in the house. It bears immense crops. Fruit small, 
obovate. Skin pale yellowish-green, thickly sprinkled with 
greenish-russet dots. 

Flesh white, quite juicy, with a sweet and piquant flavour. 
It does not keep long. Last of August. 


Summer St. Germain. Thomp. 


Short’s Saint Germain. Saint Germain de Martin. 
St. Germain d’Eté. N. Duh. 

A pleasant, juicy, summer pear, of second rate flavour, bear- 
ing large crops. 

Fruit of medium size, obovate. Skin pale green all over the 
surface. Stalk an inch and a quarter long, obliquely inserted. 
Calyx large, in a basin scarcely sunken. Flesh juicy, tender 
with a very slight acid. Last of Aygust. 


Summer Franc Rfat, Thomp. Lind. P. Mag. 


Franc Réal @’Eté. Del. Gros Micet d’Eté. 
Fondante. Knoop. Green Chisel ¢ 
Green Sugar. 


Fruit of medium size, obovate, but largest in the middle, anu 
tapering each way. Skin pale yellowish-green, dotted with 


araall, brownish-green dots. Flesh white, fine grained, buttery 
sugarv. Corelarge. Ripe early in September. 


«, 


THE PEAR. 586 


Summer Ross. 
Epine Rose. Dhu. Nois. Poire de Rose. 


Caillot Rosat d’Eté. Epine d’Eté Couleur Rose. 
Thorny Rose. Mill. Rosenbirne, of the Germans. 
Ognon, 


Epine d’Ete. ' Sorengiy) Of Some. 


Fruit medium, roundish. Skin faint yellow, with a red rus- 
set cheek. Flesh white, coarse. Last of August, not eatable. 


_ Summer Bon Curitien. Mill. Thomp. Lind. P. Mag. 
Bon Chrétier d’Eté, 0. Duh. Musk Summer Bon Chretien.  Cowe. 


Gratioli. Sommer A pothekerbirne. 

Gratioli d’Eté. ee Sommer Gute Christenbirne. wa call 
Gratioli di Roma. Die Sommer Christebirne. 

Summer Good Christian. Large Sugar, of some. 


This is one of the oldest pears, having been cultivated for 
the last two centuries, all over Europe. It is common with us, 
but the stock is generally somewhat diseased. 

Fruit large, irregularly bell-shaped or pyriform, with swollen, 
knobby sides. Skin yellow, with an orange-blush. Flesh yel- 
lowish, coarse grained, very juicy, and of a pleasant, simply 
sweet flavour. Last of August, or carly in September. 


SupEerronpante. Thomp. 


Fruit of medium size, obovate. Skin smooth, pale yellow, 
marked with russet. Flesh white, buttery, melting, and good 
October. 


Swan’s Ecc. Thomp. Lind. 
Moor-fowl Egg, incorrectly of some Boston gardens. 


Fruit small, oval. Skin pale green, washed with pale brown 
on the sunny side, and dotted with brownish specks. Flesh 
soft, juicy, with a sweet somewhat musky flavour. October. 


Sytvance. Nois. Thomp. 
Bergamotte Sylvange. Green Sylvange. Lind. 


Fruit roundish-obovate, shaped like a bergamot. Skin rough, 
pale green, with a slightly darker green cheek. Flesh greenish- 
white, juicy, tender and melting, with a sweet, agreeable 
flavour. October, and keeps a long time. 


584 THE PEAR. 


TILLINGTON. 


A seedling of Mr. Knight’s, hardly medium in size, obovate 
Skin thick, rough, dark green, tinged with brown next the sun, 
Flesh coarse, of not more than second-rate quality. October. 


Vatuée Francuz. Thomp, Duh. 


De Vallée. Nois. Poit. Bonne de Keinzheim. 
De Keinzheim. 


Fruit medium, obovate, or turbinate. Skin yellowish green, 
Flesh white, not fine grained, quite juicy, but not buttery, and 
of a simple sweet flavour. Last of August. 


Van Mons Leon Le Cure. 


Van Mons Léon le Clere was originated by M. Léon Ie Clere, 
an amateur cultivator, of Laval, in France, who, in naming it 
desired to couple his own name, with that of his friend, Dr, 
Van Mons—“ le grand prétre de Pomona.” Its shoots strong 
upright, olive. : 

Tree cankers badly, and the fruit generally cracks, so that it 
is scarcely worth cultivating. 

Fruit large, oblong-obovate. Skin yellowish, much mingled 
with brown over nearly the whole surface, and slightly russeted 
near the stalk. Stalk an inch and a half long, rather stout, 
obliquely inserted, with little depression. Calyx small, open, 
set in a shallow basin. Flesh yellowish-white, buttery, and 
melting, with a sugary flavour. October and Nevember. 


Vircoutgevse. O. Duh. Poit. Thomp. 
Poire-glace. Chambrette. Bujaleuf 


An excellent old French variety, which, in consequence of its 
indifferent crops, is scarcely cultivated in the middle states. 

Fruit medium, pyriform. Skin very smooth, yellowish-green 
at maturity, sprinkled with numerous gray or reddish dots, 
Flesh white, buttery, melting, and of good flavour. November 
to January. 


Witit1am Epwarps’. Wilder. Mss. 


A seedling of Ex-Gov. Edwards, of New Haven, very pro- 
ductive, and a good baking fruit, but not juicy or melting 
enough for the dessert. 

Fruit of medium size, obtuse-pyriform, terminating rather ab- 
ruptly at the stalk. Skin yellow, and at maturity, profuse’y 


ir 
? 


fr 


THE PHAR, 58 


dotted with red and russet points or dots on the sunny side 
Flesh yellowish-white, buttery, sugary. September. 


Winpsor. Lind. Thomp, 
Summer Bell. Cuisse Madam 5 
Konge. 


The Windsor is an old European pear, very commonly known 
in some parts of this country, as the Summer Bell pear. It is, 
however, only a cooking fruit. The tree is remarkable for its 
stout, perfectly upright dark-brown shoots. 

Fruit large, pyriform, or bell-shaped, widest above the middle, 
narrowing to the eye. Skin yellowish-green. Flesh white, 
tender, or soft, coarse-grained, with a somewhat astringent 
juice. Rots at the core. Last of August. 


Yat. Lind. Thomp. 
Yutte. 


A Dutch pear. The trees have slender, drooping branches. 
Fruit small, turbinate. Skin brown russet. Flesh white, ten- 
der, juicy, with a sugary, perfumed flavour. Rots quickly. 
September. 


, Selection of choice Pears to ripen in succession, from July to 
April.—Doyenne d’Eté Madeline, Bloodgood, Dearborn’s Seed- 
ling, Beurré Giffard, Rostiezer, Ott, Bartlett, Tyson, Osbands’ 
Sumner, Belle Lucrative, Flemish Beauty, Beurré Bose, Doy- 
enne White, Doyenne Boussock, Beurré d’ Anjou, Séckel, Ur- 
baniste, Sheldon; Church, Beurré Diel-Dix, Beurré Langelier, 
Lawrence, Winter Nelis, Beurré @’Aremberg, Beurré Gris d’Hi- 
ver Nouveau, Easter Beurré. 


Selection of Pears for a cold climate-——Doyenne @’Eté, Blood- 
good, Rostiezer, Fulton, Heathcote, Buffum, Beurré Bose, 
Flemish Beauty, Louise Bonne de Jersey on quince, Belle 
Lucrative, Urbaniste, McLaughlin, Dix, Beurré Diel, Beurré 
d’Amanlis, White Doyenne, Lewis, Winter Nelis, Princes St. 
Germain, Glou Morceau on quince, Jaminette, Vicar of Wink- 
field, Doyenne d’Hiver Nouveau. 


Selection of Pears for dwarfs on quince stocks.—Belle Lucra- 
tive, Beurré d’Amanlis, Beurré Diel, Beurré Langelier, Beurré 
d’Anjon, Duchesse d’ ‘Angouleme, Doyenne PE6, Doyenne 
Boussock, Easter Bemré, Figue d’Alencon, Glou Morcean, 
Louise Bonne de Jersey, } Napoleon, Nouveau Poitean, Rostiezer, 
Soldat Laboureur, St. Michael Archangel, Urbaniste, Uvedale’s 
St. Germain or Pound (for baking), Vicar of Winkfield, White 


Doyenne. 
25" 


586 THE PEAR, 


List of untested foreign varieties promising well :— 


Abbé Edouard. 
Alexandrina, | 


Avocat Allar 
Bergamot ren. 
Bezy de L’Ermite. 


Beurré Kennes. 
Bon Gustave. 
Comte de Paris. 
Colmar Delahant. 
Cassante de Mars. 
Desiré Cornelis. 
Docteur Lantier. 
De Tongres. 
Doyen Dillen. 
Doyenné Defais. 
Dupuy Charles. 
Emily Bivort. 
Gustave Bivort. 
Gros Rousselet d’Aott. 


[We are indebted to our friend Louis E. Berckmans, the Bei- 
gian Pomologist, for the following lists of fruits, made at our 


Gideon Paridant. 

Henri Bivort. 

Jules Bivort. 

Laure de Glymes. 
Leopold 1st. 

Madame Eliza. 

Madame Ducear. 

Madame Adelaide De Rey es. 
Maréchal Dillon. 
Mignonne d’Hiver. 
Nouvelle Fulvie Grégoire. 
Poire Péche. 

Prince Albert. 

Philippe Goes. 

Souvenir d’Esperen. 
Souveraine d’Printems. 
Theodore Van Mons 

Iris Grégoire. 


request, and feel assured they will give general satisfaction. ] 


A list of pear trees, of fine appearance, of vigorous growth, 
of a natural pyramidal shape (or easily kept in that form), of 
good bearing disposition, with fruit of good or best quality; in 
a word, best adapted to a lawn, or garden walk, where orna- 
ment and beauty are required, as well as the more essential 


qualities of a pear tree. 


1st List—For Beauty of Form. 


On Quince or Pear Stock. 


Beurré Laugelier. 
Beurré Superfin. 

Belle Lucrative. 
Ksperine. 

Fig of Angers. 
Glou-morceau. 
Nouveau Poiteau. 

St. Michael Archangel. 
Urbaniste. 

Vicar of Winkfield. 


On Pear Stock, or Double-worked. 


Andrews. 
Buffum. 

Belle Epine Dumas. 
Capsheaf. 
Frederica Bremer. 
Kingsessing. 
Lawrence. 
Onondaga. 
Oswego Beurré. 
Sterling. 

Walker. 


2d List.—Trees not quite so Fine as Pyramids. 


On Quince and Pear. 
Beurré Diel. 

Beurré d’ Anjou. 
Baronne de Mello, 


Pear Stock, or Double-workea. 
Beurré Clairgeau. 

Boston. 

Brandywine. 


ie 


THE PEAR. 


On Quince and Pear. 


Bonne d’Ezée, 

Duchesse d’Angouléme, 
Doyenné Gris. 

Howell. 

Jaminette. 

Louise Bonne de Jersey. 
Meriam. 

Ott’s Seedling. 

Stevens’s Genesee. 
Theodore Van Mons, 


581 


Pear Stock, or Double-worked 
Dix. 

Doyenné Boussock. 
Fondante de Malines, 
Flemish Beauty. 
Frankford. _ 

Fuiton. 

Graslin. 

General Taylor. 
Heathcote. 

Hericart. 

Niles. 

Pratt. : 
Wadleigh. 


Sorts not sufficiently tested, but of a fine pyramidal and ot 


namental form :— 


On Pear Stock, or Double-worked. 


Albertine. 
Alexandre Lambré. 
Abbé Edouard. 
Arlequin Musqué. 
Amand Bivort. 
Alexandrina. 
Bon Gustave. 
Beurré Berckmans. 
Beurré Hamecher. 
Beurré Rouge Tardif 
Beurré Burnicq. 
Bergamotte Esperen. 
$f Sageret. 
Bezy de Printemps. 
Bezy de L’Ermite. 
Belle du Grand Montrouge. 
Bois Napoleon. 
Comte de Paris. 
Charles Frederick. 
Charles (or Charlotte) de Bou- 
logne. 
Conseiller Ranwez. 
Colmar Josse Smet. 
Desiré Cornelis. 
De Lamartine. 


Doyenné du Comice. 
Esther Conte. 

Felix de Liem. 
Fondante de Noel. 
Gedeon Paridant. 

Gros Colmar Van Mons, 
Gustave Bivort. 
Henkel. 

Henri Van Mons. 
Juive. 

Leon Leclere de Laval 
Louis Dupont. 
Maréchal Pélissier. 
Monseigneur Affre. 
Prince Albert. 
Philippe Goes. 

Poire Péche. 


Parfum d’Aoft. 


Pius the IXth. 

Souvenir d’Esperen. 
Souveraine de Printemps. 
Surpasse Fortuneé. 

Tea. 

Ursule Van Mons. 


Straggling trees of drooping and irregular habits, or bearing 
npon the extremities of the branches :— 


Beurré Giffart. 
Beurré d’Amanlis. 
Catillac. 

Columbia. 

Colmar Nelis. 
Chancellor. 
Josephine Malines. 


Madeleine. 
Marie Louise. 
Passe Colmar. 
Poire Morel. 
Rostiever. 

St. Ghislain, 


588 THE PEACH. 


Although these sorts can be reduced and kept in } yramidal 
shape, they are not so well fitted for it, and will never bear se 
well, if they bear at all. 


ee 


CHAPTER XXII. 


THE PEACH. 


Persica vulgaris, Dec. ; Rosacee of botanists. 
Pécher, of the French; Pyirschbaum, German; Persickkeboom, Dutch; Per 
sica, Italian; and £/ Melocoton, Spanish. 


Tue peach tree is a native of Persia and China, and was 
brought from the former country to Italy: by the Romans in the 
time of the Emperor Claudius. It was considerably eultivated 
in Britain as early as the year 1550, and was introduced to this 
country by the early settlers somewhere about 1680. From 
Persia, its native country, its name in all languages—Persico— 
Pécher—peach—has evidently been derived. 

The peach is a rather smali fruit tree, with narrow, smooth, 
serrated leaves, and pink blossoms. It is more tender and of 
shorter duration than most, other of the fruits usually grown in 
temperate climates. It is never raised in England, and not 
generally in France, without the aid of walls. Even at Mon 
treuil, near Paris, a village whose whole population is mainly 
employed in cultivating the peach for market, it is grown entirely 
upon whitewashed walls. China and the United States are, 
therefore, the only temperate countries where the peach and the 
apple both attain their highest perfection in the open orchard. 
The peaches of Pekin are celebrated as being the finest in the 
world, and of double the usual size.* 

It is a curious fact in the history of the peach, that with its 
delicious flavour were once coupled, in the East, certain notions 
of its poisonous qualities. This idea seems vaguely to have 
accompanied it into Europe, for Pliny mentions that it was sup- 
posed that the king of Persia had sent them into Egypt to poison 
the inhabitants, with whom he was then at war. As the peach 
~ and the almond are closely related, it has been conjectured by 
Mr. Knight that the poisonous peaches referred to were swollen 
almonds, which contain a considerable quantity of prussic acid. 
But it is also worth remarking that the peach tree seems to hold 


* The Horticultural world, since our intercourse has been put upon a 
more favourable footing with the ‘‘ Celestial Empire,” are looking with great 
eagerness to the introduction of many valuable plants and trees, the Chi 
uese being the most curious and skilful of merely practical gardeners, 


THE PEACH. 589 


very much the same place in the ancient Chinese writings, that 
the tree of knowledye of the old Scriptures, and the golden 
Hesperides apples of the heathens, do in the early history of the 
western nations. The traditions of a peach tree, the fruit of 
which when eaten conferred immortality, and which bore only 
once in a thousand years—and of another peach tree of know- 
ledge, which existed in the most remote period on a mountain 
guarded by a hundred demons, the fruit of which produced 
death—are said to be distinctly preserved in some of the early 
Chinese writings. Whatever may have been the nature of these 
extraordinary trees, it is certain that, as Lord Bacon says, “ not 
a slip or sucker has been left behind.” We must therefore con- 
tent ourselves with the delight which a fine peach of moderr 
times affords to the palate and the eye. 

We believe there if at the present time no country in the 
world where the peach is grown in such great quantities as in 
the United States.* North of a line drawn from the Mohawk 
river to Boston, comprising most of the Eastern States, they do 
not indeed flourish well, requiring some artificial aid to produce 
regular crops; but in all the Middle, Southern, and Western 
States, they grow and produce the heaviest crops in every garden 
and orchard. Thousands of acres in New Jersey, Delaware and 
Maryland, are devoted to this crop for the supply of the markets 
of New York and Philadelphia; and we have seen, in seasons of 
great abundance, whole sloop loads of fruit of second quality, or 
slightly decayed, thrown into the North river in a single morn- 
ing. The market price usually varies from fifty cents to four 
dollars per bushel, according to the abundance of the crop, and 
to the earliness or lateness of the season at which they are 
offered ; one hundred and fifty cents being considered a good 
retail price. Many growers in New Jersey have orchards of 
from 10,000 to 20,000 trees of different ages, and send to market 
in good seasons as mary bushels of fruit from the bearing trees, 
When the crop is not universally abundant, the profits are very 
large ; if the contrary, they are often very little. But, as insome 
districts, especially in New Jersey, peaches are frequently grown 
on land too light to produce good crops of many other kinds, the 
investment is a good one in almost all cases. Undoubtedly, 
however, the great peach-growing district of the United States 
will one day be the valleys of the Ohio and Mississippi. With 
an equally favourable climate, that portion of the country pos- 
sesses a much finer soil, and the flavour of its peaches is unusual- 
ly rich and delicious. 

The very great facility with which the peach grows in this 


* Tt will amuse our readers to read in McIntosh’s work, ‘The Orchard,” 
that “the Americans usually eat the clingstones. while they reserve the 
freest=zes for feeding tie pigs!” 


590 THE PEACH 


country, and the numerous crops it produces, almost wiihout 
care, have led to a carelessness of cultivation which has greatly 
enfeebled the stock in the eastern half of the Union, and, as we 
shall presently show, has, in many places, produced a disease 
peculiar to this country. This renders it necessary to give some 
additional care and attention to the cultivation of the peach ; and 
with very trifling care, this delicious fruit may be produced in 
great abundance for many successive years. 

Uszs. Certainly no one expects us to write the praises of the 
peach as the most delicious of fruits. “To gild refined gold” 
would be a task quite as necessary, and if any one doubts the 
precise rank which the peach should take among the different 
fruits of even that cornucopian month—September—and wishes 
to convince us of the higher flavour of a Seckel or a Belle Lucra- 
tive pear, we will promise to stop his mouth and his argument 
with a sunny-cheeked and melting “George the Fourth,” or 
luscious “ Rareripe!”? No man who lives under a warm sun 
will hesitate about giving a due share of his garden to peaches, if 
he have noorchard ; and even he who lives north of the best In- 
dian corn limits, ought to venture on a small line of espalier, for 
the sake of the peach. Jn pies and pastry, and for various 
kinds of preserving, the peach is everywhere highly esteemed. 
At the south and west, where peaches are not easily carried to 
market, a considerable quantity of peach brandy is annually 
distilled from them, but we believe by no means so much as 
formerly. Hogs are fattened, in such districts, on the refuse of 
the orchard and distillery. 

In Western New-York, and indeed in =iost parts of the coun- 
try where peaches are largely cultivated, the fruit is dried, and 
in this state sent to market in very large quantities. The’ dry- 
ing is performed, on a small scale, in spent ovens; on a large 
scale, in a small drying house heated by a stove, and fitted up 
with ventilated drawers, These drawers, the bottoms of which 
are formed of laths, or narrow strips sufficiently open to allow 
the air to circulate through them, are filled with peaches in halves. 
They are cut in two without being peeled, the stones taken out, 
and the two halves placed in a single layer with the skin dewn- 
ward. Ina short time the heat of the drying house wi}i com- 
plete the drying, and the drawers are then ready for a second 
filling. Farther south they are spread upon boards or frames, 
and dried in the sun merely ; but usually with the previous pre- 
paration of dipping the peaches (in baskets) for a few minutes 
in boiling water before halving them. 

The leaf of the peach, bruised in water and distilled, gives the 
peach water, so much esteemed by many for flavouring articles 
of delicate cookery ; and steeped in brandy or spirits, they com- 
minieate to it the flavour of Noyeau. Indeed a very good 
inutation of the celebrated Noycau is made in this way, by using 


THE PEACH. 59] 


the best white brandy, which, after being thus flavoured, is 
sweetened with refined sugar mixed with a small quantity of 
milk, and afterwards decanted. 

Propagation. The peach is the most easily propagated of all 
fruit trees. A stone planted in the autumn will vegetate in the 
ensuing spring, grow three or four feet high, and may be budded 
in August or September. Two years from this time, if left undis- 
turbed, it will usually produce a small crop of fruit, and the next 
season bear very abundantly, unless the growth is over-luxuriant. 

In nursery culture, it is customary to bury the peach stones, 
in autumn, in some exposed spot, in thick layers, covered with 
earth. Here they are allowed to lie all winter. As early in 
the spring as the ground is in fine friable condition, the stones 
are taken out of the ground, cracked, and the kernels sown in 
mellow, prepared soil, in the nursery rows where they are to 
grow. ‘They should be covered about an inch deep. Early in 
the following September they will be fit for budding. This is 
performed with great ease on the peach, and grafting is there- 
fore seldom or never resorted to in this country, except at 
the south. The budsshould be inserted quite near the ground. 
The next season the stock should be headed back in March, and 
the trees will, in good soil, grow to the height of aman’s head in 
one year. ‘This is, by far, the best size for transplanting the 
peach—one year old from the bud. 

For northern latitudes, for cold soils, and for training, the 
plum stock is much preferable to the peach for budding the fine 
varieties. In England the plum stock is universally employed. 

‘The advantage gained thereby is, not only greater hardihood, 
but a dwarfer and neater habit of growth, for their walls. In 
France, some of the best cultivators prefer the almond stock, 
and we have no doubt, as it would check the over-productive- 
ness of the peach, it would be desirable to employ it more 
generally in this climate. Still, healthy peach stocks afford the 
most natural foundation for the growth of standard orchard 
trees. At the same time we must protest against the indiscri- 
minate employment (as is customary with some nurserymen) 
of peach stones from any and every source. With the present 
partially diseased state of many orchards in this country, this is 
a practice to be seriously condemned; and more especially as, 
with a little care, it is always easy to procure stones from sec- 
tions of country where the Yellows is not prevalent. 

For rendering the peach quite dwarf, the Mirabelle plum 
stock is often employed abroad. 

Sor anp Srruation. The very best soil for the peach is a 
rich, deep, sandy loam; next to this, a strong, mellow loum ; 
then a light, thin, sandy soil; and the poorest is a heavy, com- 
pact clay soil. We are very well aware that the extensive and 
profitable appropriation of thousands of acres of the lightest 


592 . THE PEACH. 


sandy soil in New Jersey and Delaware, has*led many to believe 
that this is the best soil for the peach. But such is not the fact, 
and the short duration of this tree in those districts is unques- 
tionably owing to the rapidity with which the soil is impoverished. 
We have, on the contrary, seen much larger, finer, and riche~ 
flavoured peaches, produced for a long time successively, on mel- 
low loam, containing but little sand, than upon any other soil 
whatever. a 

It is a well-founded practice not to plant peach orchards suc- 
cessively upon the same site, but always to choose a new one. 
From sixteen to twenty-five feet apart may be stated as the lim- 
its of distance at which to plant this tree in orchards—more 
space being required in warm climates and rich soils than under 
the contrary circumstances. North of New York it is better al- 
ways to make plantations in the spring, and it should be done 
pretty early in the season. South of that limit it may usually 
be done with equal advantage in the autumn. 

In-districts of country where the fruit in the blossom is hable 
to be cut off by spring frosts, it is found of great advantage to 
make plantations on the north sides of hills, northern slopes or 
elevated grounds, in preference to warm valleys and southern 
aspects. In the colder exposures the vegetation and blossoming 
of the tree is retarded until after all danger of injury is past. 
Situations near the banks of large rivers and inland lakes are 
equally admirable on this account, and in the garden where we 
write, on the banks of the Hudson, the blossoms are not injured 
once in a dozen years, while on level grounds only five miles 
in the interior, they are destroyed every fourth or fifth season. 

With regard to the culture of peach orchards, there is a 
seeming disparity of opinion between growers at the north and 
south. Most of the cultivators at the south say, never plough 
or cultivate an orchard after it has borne the first crop. Plough- 
ing bruises the roots, enfeebles the trees, and lessens the crop. 
Enrich the ground by top dressings, and leave it in a state of 
rest. The best northern growers say, always keep the land in 
good condition,—mellow and loose by cultivation,—and ¢rop it 
very frequently with the Lighter root and field crops. Both are 
correct, and it is not difficult to explain the seeming difference 
of opinion. 

The majority of the peach orchards south of Philadelphia, it 
will be recollected, grow upon a thin, light soil, previously rather 
impoverished. In such soils, it is necessarily the case, that the 
roots lie near the surface, and most of the food derived by them 
is from what is applied to the surface, or added to the soil. 
Ploughing therefore, in such soils, wounds and injures the roots, 
and cropping the ground takes from it the scanty food annually 
applied or already in the soil, which is not more than sufficient 
for the orchard alone. In a stronger and deeper scil, the roots 


THE PEACH. 593 


of the peach tree penetrate farther, and are, mostly, out of the 
reach of serious injury by the plough. Instead of losing by 
being opened and exposed to the air, the heavier soil gains 
greatly in value by the very act of rendering it more friable, 
while at the same time it has naturally sufficient heart to bear 
judicious cropping with advantage, rather than injury, to the 
trees. The growth and luxuriance of an orchard in strong land, 
kept under tillage, is surprisingly greater than the same allowed’ 
to remain in sod. The difference in treatment, therefore, should 
always adapt itself to the nature of the soil. In ordinary cases, 
the duration of peach orchards in the light sandy soil is rarely 
more than three years in a bearing state. In a stronger soil, 
with proper attention to the shortening system of pruning, it 
may be prolonged to twenty or more years. 

Pruninu. It has always been the prevailing doctrine in this 
country that the peach requires no pruning. It has been allow- 
ed to grow, to bear heavy crops, and to die, pretty much in its 
own way. ‘This is very well for a tree in its native climate, 
and in a wild state ; but it must be remembered that the peach 
comes from a warmer country than ours, and that our peaches 
of the present day are artificial varieties. They owe their origin 
to artificial means, and require therefore a system of culture to 
correspond. 

In short, we view this absence of all due care in the manage- 
ment of the peach tree, after it comes into bearing, as the prin 
cipal original cause of its present short duration, and the 
disease which preys upon it in many of the older parts of the 
country. We therefore earnestly desire the attention of peach 
growers to our brief hints upon a regular system of pruning this 
valuable tree. Of course we speak now of common standard 
trees, in the orchard or garden. 

A peach tree, left to itself after being planted, usually comes 
into bearing the third or fourth year, and has a well-shaped, 
rounded head, full of small bearing branches, and well garnish- 
ed with leaves. It must be borne in mind that the fruit is only 
borne on the young shoots 
of the previous summer’s 
growth. In a young tree AN i he Ke ay, 
these are properly distributed ssS=38\ \\ £ 
throughout. But m a cou- 
ple ot seasons, the tree be- . 
ing left to itself, the growth i 
being mostly produced at the 
ends of the principal branch- 
es, the young shoots in the 
‘interior of the head of the 


tree die out. The conse- 4 peach tree without pruning, as com 
quence is, that in a short monly seen. 


594 THE PEACH. 2 


time the interior of the tree is filled with long lean bra chig 
with only young shoots at their extremities. Any one can sce 
that such a tree can be provided with but half the number of 
heal:hy strong shoots for bearing, that one would have if filleé 
throughout with vigorous young wood. The sap flows tardily 
through the long and rigid br anches, and not half leaves enough 
are provided to secure the proper growth of the fruit. And, 
finally, all the fruit which the tree yields being allowed to remain 
at the ends of the branches, they often break under its weight. 

Now, we propose to substitute for this, what is generally 
known as the shortening-in system of pruning. We affirm, 
both from its constant success abroad, and from our own expe- 
rience and observation in this country, that putting its two dis- 
eases out of the question (which we will presently show how to 
avert), the peach may be continued in full vigour and produc- 
tion in any good soil, for from ten to thirty years. 

Let us take a healthy tree in the orchard or garden, in its 
first blossoming year. It is usually about 6 to 8 feet high, its 
well-shaped head branching out about three feet* from the 
ground. It has never yet been trimmed except to regulate any 
deformity in its shape, and this is so much the better. 

At the end of February, or as early in the spring as may be, 


we commence pruning. This consists only of shortening-in, — 


i.e, cutting off half the last year’s growth over the whole out- 
side of the head of the tree, and also upon the inner branches. 
As the usual average growth is from one to two feet, we shall 
necessarily take off from six to twelve inches. It need not be 
done with precise measurement; indeed, the strongest shoots 
should be shortened back most, in order to bring up the others, 
and any long or projecting limbs that destroy the balance of the 
head should be cut back to a uniform length. This brings the 
tree into a well-rounded shape. By reducing the young wood 
one half, we at the same moment reduce the coming crop one 
half in number. The remaining half, receiving all the sus- 
tenance of the tree, are of double the size. The young shoots, 
which start out abundantly from every part of the tree, keep it 
well supplied with Dearing wood for the next year, while the 
greater luxuriance and size of the foliage, as a necessary conse- 
quence, produces larger and higher flavoured fruit. Thus, 


* We think low heads much preferable to high ones on many accounts, 
They shade the root, which insects are therefore much less liable to at- 
tack, and they are more within reach both for pruning and gathering. 

+ It is well, in shortening-back, to cut off the shoot close above a wood: 
bud rather than a blossom-bud. Few persons are aware how much the 
size and beauty of the fruit depends on the size and vigour of the leaves. 
We have seen two peach trees of the same age side by side, one unpruned, 
and the other regularly shortened-in, and both bearing about four bushels 
se of the latter was, however, of double the size, and incomparably 

ner. 


; 
mis 


THE PEACH. 595 


while we have secured against tle prevalent evi., an over-crop. 
we have also provided for the 


full nourishment of the present Y 
year’s fruit, and induced a sup- WL 
ply of fruit-bearing — shoots Wy 
throughout the tree, for the next 


season. ~ yy 

This course of pruning is fol- \\: 
lowed regularly, every year, for Se 
the whole life of the tree. It is 
done much more rapidly than 
one would suppose; the pruned A peach tree pruned by the shorten- 
wounds are too small to cause ing-in mode. 
any gum to flow; and it is done 
at the close of winter, when labour is worth least to the culti- 
vator. 

The appearance of a tree pruned in this way, after many 
years of bearing, is a very striking contrast to that of the poor 
skeletons usually seen. It is, in fact, a fine object, with a thick, 
low, bushy head, filled with healthy young wood, and in the 
summer with an abundance of dark-green, healthy foliage, and 
handsome fruit. Can any intelligent man hesitate about adopt- 
ing so simple a course of treatment to secure such valuable 

-results? We recommend it with entire confidence to the 
practice of every man in the country that cultivates a peach 
tree. After he has seen and tasted its good effects, we do nct, 
fear his laying it aside.* 


* While this is going through the press, our attention is drawn to the 
following remarkable examples of the good effects of regular pruning, 
which we translate from the leading French Journal of Horticulture. We 
ask the attention of our readers to these cases, especially after perusing 
our remarks on the Yellows and its cause: 

“M. Duvilliers laid before the Royal Society of Horticulture an account 
of some old peach trees that he had lately seen at the Chateau de Villiers, 
near Ferté-Aleps (Seine-et-Oise). These trees, eight in number, are grow- 
ing upon a terrace wall, which they cover perfectly, and yield abundant 
crops. The gardener assured M. Duvilliers that they had been under his 
eare during the thirty years that he had been at the chateau; that they 
were as large when he first saw them as at present, and that he supposed 
them to be at least sixty years old. We cannot doubt (says the editor) that 
si is to the annual pruning that these peach trees owe this long life; for the 
peach trees that are left to themselves in the latitude of Paris never live beyond 
twenty or thirty years. M. Duvilliers gave the accurate measurement ot 
the trunks and branches of these trees, and stated, what it is more inter- 
esting to know, that although all their trunks are hollow, like those ot 
old willows, yet their vigour and fertility are still quite unimpaired. (An- 
niles de la Société d’ Horticulture, tome xxx. p. 58.) 

In volume 25, page 67, of the same journal, is an account of a remark: 
able peach tree in the demesne of M. Joubert, near Villeneuve ie Roi 
(département de )’Yonne). It is trained against one of the wings of the 
mansion, covers 4 large space with its branches, and the circumference of 


596 THE PEACH. 


Traming the peach tree against walls or espaliers is but little 
practised in this country, except in the neighbourhood of Boston 
Kspalier training, on a small scale, is however highly worthy of 
the attention of persons desiring this fruit in the colder parts of 
the country, where it does not succeed well as a standard, 
Everywhere in New-England excellent crops may be pro- 
duced in this way. Full directions for training the peach, with 
illustrations, are given in page 38. 

Insects anp Diseases. For a considerable time after the 
peach was introduced into America, it was grown everywhere 
south of the 40° of latitude, we may say literally without cul- 
tivation. It was only necessary to plant a stone in order to 
obtain, in a few years, and for along time, an abundance of 
fruit. Very frequently these chance seedlings were of excellent 
quality, and the finer grafted varieties were equally luxuriant. In 
our new western lands this is now true, except where the disease 
is carried from the east. But in the older Atlantic states, two 
maladies have appeared within the last twenty years, which, 
beacuse they are little understood, have rendered this fine fruit 
tree comparatively short-lived, and of little value. These are 
the Peach-borer, and the Yellows. 

The Preacu-Borer, or Peach-worm (4geria exitiosa, Say), 
does great mischief to this tree by girdling and devouring the 
whole circle of bark just below the surface of the ground, when 
it soon languishes and dies. 

The insect in its perfect state is a slender, dark-blue, four- 
winged moth, somewhat like a wasp. It commences depositing 
its eggs in the soft and tender bark at the base of the trunk, 
usually about the last of June, but at different times, from June 
to October., The egg hatches and becomes a small white borer 
or grub, which eventually grows to three-fourths of an inch 
Jong, penetrates and devours the bark and sap wood, and, after 
passing the winter in the tree, it enfolds itself in a cocoon under 
or upon the bark, and emerges again in a perfect or winged 
form in June, and commences depositing its eggs for another 
generation. 

It is not difficult to rid our trees of this enemy. In fact, 
nothing is easier to him who is willing to devote a few moments 
every season to each tree. The eggs which produce the borer, 
it will be recollected, are deposited in the soft portion of bark 
just at the surface of the earth: Experience has conclusively 


its trunk, taken at some distance from the ground, is two feet an@ a half. 
fi is known to be, actually, of more than 93 years’ growth, and is believed to 
be more than 100 years old. It is still in perfect health and vigour. It 
is growing in strong soil, but it has been regularly subjected to a uni- 
form and severe system of pruning, equivalent to our shortening-in mode 
Where can any peach tree, of half this age, be found in the United Stateg 
naturally a much more favourable climate for it than that of France? 


THE PEACH, 59) 


proved that if a small quantity, say half a peck of Fs 
lime, is heapec around the trunk of each tree at the end of lay 
and suffered to remain till October, the peach-borer will not at- 
tack it. I+ has been tried most successfully in large orchards, 
where the protected trees have long remained sound, while 
those unprotected have been speedily destroyed by the borer. 
The remedy undoubtedly lies chiefly in covering the most vul- 
nerable portion of the tree from the attack of the insect; and 
therefore persons have been more or less successful with ashes, 
charcoal, clay, mortar, and other protectives. But we recom- 
mend for this purpose air-slaked lime or ashes,* because these 
more fully answer the purpose &s protectives, and when spread 
over the surface, as they should be every autumn, they form the 
best fertilizers for the peach tree. 

This is the easiest and the most successful mode, and it 
should not be neglected a single season, Many careful and 
rigid cultivators prefer a regular examination of the trees every 
pring and autumn. On removing the earth, for a few inches, 
the appearance of gum or castings quickly indicates where the 
borer has made his lodging. A few moments with the knife 
will then eradicate the insect for the season. This is a very 
effectual mode, but not, on the whole, so simple or so good as 
the other, because the tree is always left exposed to attack, and 
to consequent injury, before the insect is dislodged. 

Tue Yettows. This most serious malady seems to belong 
exclusively to this country, and to attack only the peach tree. 
Although it has been the greatest enemy of the peach planter 
for the last thirty years—rendering the life of the tree uncer- 
tain, and frequently spreading over and destroying the orchards 
of whole districts—still little is known of its nature, and nothing 
with certainty of its cause. Many slight observers have con- 
1ounded it with the effects of the peach-borer, but all persons 
who have carefully examined it, know that the two are totally 
distinct. Trees may frequently be attacked by both the yel- 
lows and the borer, but hundreds die of the yellows when the 
most minute inspection of the roots and branches can discover 
no insect or visible cause. Still we believe proper cultivation 
will entirely rid our gardens and orchards of this malady ; an¢ 
this belief is in part borne out by experiments under our own 
inspection. In order to combat it successfully, it is necessary 
that the symptoms should be clearly understood. 

Symptoms. The Yellows appears to be a corstitutional dis- 
ease, no external cause having yet been assigned for it. Its in- 
fallible symptoms are the following: 

1. The production upon the branches of very slender, wiry 
shoots, a few inches long, and bearing starved, diminutive leaves, 


* Bleached ashes. 


598 THE PEACH. 


These shoots are not protruded froin the extremities, hut froin 
latent buds on the main portions of the stem and larger 
branches. ‘The leaves are very narrow and small, quite distinct 
from those of the natural size, and are either pale-yellow or des. 
titute of colour. 

2. The premature ripening of the fruit. This takes place 
from two to four weeks earlier than the proper season. ‘The 
first season of the disease it grows nearly to its natural size; the 
following season it is not more than half or a fourth of that 
size; but it is always marked externally (whatever may be the 
natural colour) with specks anc large spots of purplish red. 
Internally, the flesh is more dgey:zy coloured, especially around 
the stone, than in the natural state. 

Either of the foregoiny symptoms (and sometimes the second 
appears a season in advance of the first) are undeniable signs 
of the yellows, and they are not produced by the aitacks of the 
worm or other malady. We may add to them the following 
additional remarks. 

It is established beyond question, that the yellows is always 
propagated by budding or grafting from a diseased tree; that 
the stock, whether peach or almond, also takes the disease, and 
finally perishes; and that the seeds of the diseased trees pro- 
duce young trees in which the yellows sooner or later break out, 
To this we may add that the peach, budded on the plum or 
apricot, is also known to die with the yellows. 

The most luxuriant and healthy varieties appear most liable 
to it. Slow-growing sorts are rarely affected. 

Very frequently only a single branch, or one side of a tree, 
will be affected the first season. But the next year it invariably 
spreads through its whole system. Frequently, trees badly 
affected will die the next year, But usually it will last, growing 
more and more feeble every year, for several seasons. The roots, 
on digging up the tree, do not appear in the least diseased, 

The soil does not appear materially to increase or lessen the 
liability to the Yellows, though it first originated, and is most — 
destructive, in light, warm, sandy soils. Trees standing in hard 
trodden places, as in or by a frequented side-walk, often outlive 
all others. 

Lastly, it is the nearly universal opinion of all orchardists 
that the Yelows is a contagious disease, spreading gradually, 
but certainly, from tree to tree through whole orchards. It 
was conjectured by the late William Prince that this takes place 
when the trees are in blossom, the contagion being carried 
from tree to tree in the pollen by bees and the wind. This 
view is a questionable one, and it is rendered more doubtful by 
the fact that experiments have been made by dusting the pol- 
len of diseased trees upon the blossoms of nealthy ones without 
communicating the Yellows. 


THE PEACH. 599 


We consider the contagious nature of this malady an unset 
tled point. Theoretically, we are disinclined to believe itjgas we 
know nothing analogous to it in the vegetable kingdom, — ‘But 
on the other. band, it would appear to be practically true, and 
for all practical purposes we would base our advice upon the 
supposition that the disease is contagious. For it is only in 
those parts of the Atlantic States where every vestige of a tree 
showing the Yellows is immediately destroyed, that we have 
seen a return of the normal health and longevity of the tree.* 

Cause of the Yellows. No writer has yet ventured to assign 
a theory, supported by any facts, which would explain the cause 
of this malady. We therefore advance our opinion with some 
diffidence, but yet not without much confidence in its truth. 

We believe the malady called the Yellows to be a constitu- 
tional taint existing in many American varieties of the peach, 
and produced, in the first place, by bad cultivation and the con- 
sequent exhaustion arising from successive over-crops. After- 
wards it has been established and perpetuated by sowing the 
seeds of the enfeebled tree either to obtain varieties or for 
stocks. 

Let us look for a moment into the history of the peach cul- 
ture in the United States. For almost a hundred years after 
this tree was introduced into this country it was largely culti- 
vated, especially in Virginia, Maryland, and New Jersey, as we 
have already stated, in perfect freedom from such disease, and 
with the least possible care. The great natural fertility of the 
soil was unexhausted, and the land occupied by orchards was 
seldom or never cropped. Most of the soil of these States, 
however, though at first naturally rich, was light and sandy, and 
in course of time became comparatively exhausted. The peach 
tree, always productive to an excess in this climate, in the im 


* The following extract from some remarks on the Yellows by tha 
careful observer, Noyes Darling, Esq., of New Haven, Ct., we recommend 
as worthy the attention of those who think the disease contagious. They 
do not seem to indicate that the disease spreads from a given point of con- 
tagion, but breaks out in spots. It is clear, to our mind, that in this, and 
hundreds of other similar cases, the disease was inherent in the trees, they 
being the seedlings of diseased parents. 

“ When the disease commences in a garden or orchard containing a con- 
siderable number of trees, it does not attack all at once. It breaks out 
in paiches which are progressively enlarged, till eventually all the trees 
become victims to the malady. Thus in an orchard of two and a halt 
acres, all the trees were healthy in 1827. The next year two trees on 
the west side of the orchard, within a rod of each other, took the Yellows. 
In'1829, six trees on the east side of the orchard were attacked; five of 
them standing within a circle of four rods diameter. A similar fact is now 
apparent in my neighbourhood. A fine lot of 200 young trees, last year 
in perfect health, now show disease in two spots near the opposite ends 
of the lot, having exactly six diseased trees in each patch co1tiguous to 
each other; while all the other trees are free from apy marks of disease.” 
— Cultivator. 


600 “THE PEACH. 


ished soil was no longer able to recruit its energies by uu 
rowth, and gradually became more and more enfeeblec 
rt-lived. About 1800, or a few years before, attention 
was attracted in the neighbourhood of Philadelphia to the sud- 
den decay and death of the orchards without apparent cause. 
From Philadelphia and Delaware the disease gradually extended 
to New Jersey, where, in 1814, it was so prevalent as to destroy 
a considerable j»art of all the orchards. About three or four 
years later it appeared on the banks of the Hudson (or from 
~ 1812 to 1815), gradually and slowly extending northward and 
westward, to the remainder of the State. Its progress to Con- 
necticut was taking place at the same time, a few trees here and 
there showing the disease, until it became well known (though 
not yet generally prevalent) throughout most of the warmer 
parts of New England. 

It should be here remarked that, though the disease had been 
considerably noticed in Maryland and the Middle States pre- 
viously, yet it was by no means general until about the close of 
the last war. At this time wheat and other grain crops bore 
very high prices, and the failing fertility of the peach-orchard 
soils of those States was suddenly still more lowered by a heavy 
system of cropping between the trees, without returning any- 
thing to the soil. Still the peach was planted, produced a few 
heavy crops, and declined, from sheer feebleness and want of 
sustenance. As it was the custom with many orchardists to 
raise their own seedling trees, and as almost all nurserymen 
gathered the stones indiscriminately for stocks, it is evident that 
. the constitutional debility of the parent trees would naturally be 
inherited to a greater or less degree by the seedlings. Still the 
system of allowing the trec to exhaust itself by heavy and re- 
peated crops in a light soil was adhered to, and generation after 
generation of seedlings, each more enfeebled than the former, 
at last produced a completely sickly and feeble stock of peach 
trees in those districts. 

The great abundance of this fruit caused it to find its way 
more or less into all the markets on the sea-coast. The stones 
of the enfeebled southern trees were thus carried north, and, 
being esteemed by many better than those of home growth, 
were everywhere more or less, planted. They brought with 
them the enfeebled and tainted constitution derived trom the 
parent stock. They reproduced almost always the same disease — 
in the new soil; and thus, little by little, the Yellows spread from 
its original neighbourhood, below Philadelphia, to the whole 
northern and eastern sections of the Union. At this moment 
it is slowly but gradually moving west; though the rich and 
deep soils of the western alluvial bottoms will, perhaps, for a 
considerable time, even without care, overpower the original 
taint of the trees and stones received from the east. 


TUE PEACil. 6U1L 


Let us now look a little more closely into the nature of this 
enfeebled state of the peach tree, which we call the Yellows. 

Every good gardener well knows that if he desires wpa a 
healthy and vigorous seedling plant, he must select the’seed 
from a parent plant that is itself decidedly healthy. Lindley 
justly and concisely remarks, “ All seeds will not equally pro- 
duce vigorous seedlings; but the healthiness of the new plant 
will correspond with that of the seed from which it sprang. For 
this reason it is not sufficient to sow a seed to obtain a given 
plant; but in all cases, when any importance is attached to the 
result, the plumpest and healthiest seeds should be selected, if 
the greatest vigor is required in the seedling, and feeble or less 
perfectly formed seeds, when it is desirable to check natural 
luxuriance.”* 

Again, Dr. Van Mons, whose experience in raising seedling 
frnit trees was more extensive than that of any other man, de- 
elares it as his opinion that the more frequently a tree is repro- 
duced continuously from seed, the more feeble and short-lived 
is the seedling produced. 

Still more, we all know that certain peculiarities of constitu 
tion, or habit, can be propagated by grafting, by slips, and even 
by seeds. Thus the variegated foliage, which is a disease of 
some sort, is propagated for ever by budding, and the disposi- 
tion to mildew of some kinds of peaches is continued almost 
always in the seedlings. That the peach tree is peculiarly con 
stant in any constitutional variation, the Wectarine is a well 
known proof. That fruit tree is only an accidental variety of 
the peach, and yet it is continually reproduced with a smooth 
skin from seed. 

Is it not evident, from these premises, that the constant sow- 
eng of the seeds of an enfeebled stock of peaches would naturally 
produce a sickly and diseased race of trees? The seedlings will 
at first often appear healthy, when the parent had been only 
partially diseased, but the malady will sooner or later show itself, 
and especially when the tree is allowed to produce an over-crop. 

That poor soil, and over-bearing, will produce great debility 
in any fruit tree, is too evident to need much illustration. 
Even the apple, that hardiest orchard tree, requires a whole 
year to recover from the exhaustion of its powers eaused by a 
full crop. The great natural luxuriance of the peach enables it 
to lay in new fruit buds while the branches are still loaded with 
fruit, and thus, except in strong soil, if left to itself, it is soon © 
enfeebled.t 


* Theory of Horticulture. 

+ The miserably enfeebled state of some kinds of pears on the sea-coast, 
arising from unsuitable climate and the continual propagation by grafting 
from the same debilitated stock, is only a fair parallel to the Yellows in 
the peach tree 

26 


60% THE PEACH. 


There are some facts, in our every-day obse-vation, which 
ay adduced in proof of this theory. In the first place, the 
varieties of this tree always most subject to this disease are the 
yellow peaches ; and they, it is well known, also produce the 
heaviest crops. More than nine-tenths of the victims, when 
the disease first appeared, were the yellow-fleshed peaches. On 
the other hand, the white-fleshed kinds (those white and red 
externally) are much more rarely attacked; in some parts of 
the country never. They are generally less vigorous, and bear 
more moderate crops. And it is well worth remarking that 
certain fine old sorts, the ends of the branches of which have a 
peculiar, mildewed appearance, (such as the old Red Rareripe, 
the Early Anne, &c.,) which seems to check the growth with- 
out impairing the health, are rarely, if ever, attacked by the 
Yellows. Slow-growing and moderately productive sorts, like 
the Nutmeg peaches, are almost entirely exempt. We know 
an orchard in the adjoining county, where every tree has 
gradually died with the Yellows, except one tree which stood in 
the centre. It is the Red Nutmeg, and is stillin full vigour. It 
is certainly true that these sorts often decay and suddenly die, 
but we believe chiefly from the neglect which allows them to 
fall a prey to the Peach Borer. Indeed the frequency with 
which the Borer has been confuunded with the Yellows by 
ignorant observers, renders it much more difficult to arrive at 
any correct conclusions respecting the contagious nature of the 
latter disease. 

It may be said, in objection to these views, that a disease which 
is only an enfeeblement of the constitution of a tree, would not 
be sufficient to alter so much its whole nature and duration as 
the Yellows has done that of the peach. The answer to this is, 


that the debility produced in a single generation of trees, pro- 


bably would not have led to such effects, or to any settled form 
of constitutional disease. But it must be borne in mind that 
the same bad management is to a great extent going on to this 
day, the whole country over. Every year, in the month of 
August, the season of early peaches, thousands of bushels of 
fruit, showing the infallible symptoms of the Yellows—a spotted 
skin, &c.—are exposed and sold in the markets of New-York, 
Philadelphia and Boston. Every year more or less of the 
stones of these peaches are planted, to produce, in their turn, a 
generation of diseased trees, and every successive generation is 
even more feeble and sickly than the last! Even in the north, 
80 feeble has the stock become in many places, that an excessive 
crop of fine fruit is but too frequently followed by the Yellows. 
In this total absence of proper care in the selection both of the 
seed and the trees, followed by equal negligence of good culti- 
vation, is it surprising that the peach has*become a tree com- 
paratively difficult to preserve, and proverbially short-lived ! 


i* 


THE PEACH. 603 


to a regular system of pruning, and is never allowed uce 
an over-crop. It is not a little singular, both that the lows 
should never have originated there, and that, notwithstanding 
the great number of American varieties of this fruit that have 
been repeatedly sent to England and are now growing there, the 
disease has never extended itself, or been communicated to 
other trees, or even been recognized by English or French 
horticulturists. We must confess these facts appear to us strong 
proofs in favour of our opinion as to the nature and origin of 
the malady. 

Remedy for the Yellows. It may seem to many persons a 
difficult task to rid ourselves of so wide-spread a malady as 
this, yet we are confident that a little perseverance and care will 
certainly accomplish it. Inthe present uncertainty with regard 
to its contagious nature, it is much the wisest course to reject 
“the benefit of the doubt,” and act upon the principle that it is 
so. We know at the present moment several gardens, where 
the trees are maintained in good health by immediately rooting 
out and destroying every tree as soon as it shows marked 
symptoms of the malady. 

1. We would therefore commence by exterminating, root and 
branch, every tree which has the Yellows. And another tree 
should not be planted in the same spot without a lapse of several 
years, or a thorough removal of the soil. 

2. The utmost care should be taken to select seeds for plant- 
ing from perfectly healthy trees. Nurserymen to secure this 
should gather them from the latest ripening varieties, or procure 
them from districts of the country where the disease is not 
known. 

3. So far we have aimed only at procuring a healthy stock of 
trees. The most important matter remains to be stated—how 
to preserve them in a healthy state. 

The answer to this is emphatically as follows : pursue steadily, 
from the first bearing year, the shortening-in system of pruning, 
already explained. ‘This will at once secure your trees against 
the possibility of over-bearing, and its consequences, and main- 
tain them in vigour and productiveness for a long time.* It 
will, in short, effectually prevent the Yellows where it does not 
already exist in the tree. To whoever will follow these precau- 
tions, pursue this mode of cultivation, and adopt at the same 


Abroad, it is well known that the peach is always ee 


* The following remarks, directly in point, are from Loudon’s last work: 
“The effect of shortening the shoots of the peach is not merely to throw 
more sap intu the fruit, but to add vigour to the tree generally, by in 
creasing the power of the roots relatively to the branches. The peach 
being a short-lived tree, it has been justly remarked by Mr. Thompson, were 
tt allowed to expend all its accumulated sap every year, ut would soon exhaus 
stself and die of old age.” Suburban Horticulturist. 


604 THE PEACH. 


neil remedy for the Borer already suggested, we will con 


fide ure healthy, vigorous, long-lived trees, and the finest 
fruit. ill any reasonable man say that so fine a fruit as the 
peach does not fully merit them ? 

Whether the system of shortening-in and careful culture will 
prevent the breaking out of the Yellows when constitutionally 
latent in the tree, we will not yetundertake to say. A few more 
experiments will prove this. In slight cases of the disease we 
believe that it may. Of one thing, however, we are certain: it 
has hitherto failed entirely to reclaim trees in which the malady 
had once broken out. Neither do we know of any well at- 
tested case of its cure, after this stage, by any means what- 
ever.* Such cases have indeed been reported to us, and pub- 
lished in the journals, but, when investigated, they have 
proved to have been trees suffering by the effects of the borer 
only. ; 

A planter of peach trees must, even with care, expect to see 
a few cases of Yellows occasionally appear. The malady is 
too widely extended to be immediately vanquished. Occasion- 
ally, trees having the constitutional taint will show themselves 
where least suspected; but when the peach is once properly 
cultivated, these will every day become more rare until the ori- 
ginal health and longevity of this fruit tree is again established. 

Tue Curt is the name commonly given to a malady which 
often attacks the leaves of the peach tree. It usually appears 
m the month of May or June. The leaves curl up, become 
thickened and swollen, with hollows on the under, and reddish 
swellings on the upper side, and finally, after two or three 
weeks, fall off. They are then succeeded by a new and healthy 
trop of foliage. This malady is caused by the punctures of 
very minute aphides, or plant lice, (Aphis Persice?) which at- 
tack the under side of the leaves. Although it does not appear 
materially to injure either the tree or the crop, yet it greatly 
disfigures it for a time. In orchards, perhaps few persons will 
trouble themselves to destroy the insect, but in gardens it is 
much better to do so. A mixture of whale-oil soap, or strong 
soft soap and water, with some tobacco stems boiled in it, and 
the whole applied to the branches from below with a syringe 
or garden engine, will soon rid the tree of the insects for one 
or more years. It should be done when the leaves are a third 
grown, and will seldom need repeating the same season. 

Varieties. The variety of fine peaches cultivated abroad is 
about fifty; and half this number embraces all that are highly 


* All the specific applications to the root of such substances as salt, ley. 
brine, saltpetre, urine, &c., recommended for this disease, are founded on 
their good effects when applied against the borer. They have uot been 
found of any value fo~ the Yellows. 


THE PEACH. 604 


esteemed and generally cultivated in Europe. Innumerable 
seedlings have been produced in this country, and some of them 
are of the highest excellence. One or two of our nurserymen’s 
zatalogues enumerate over a hundred kinds, chiefly of native 
origin. Half of these are second rate sorts, or merely local va- 
rietics of no superior merit, and others are new names for old 
sorts or seedlings newly produced, and differing in no essential 
respects from old varieties. It is very desirable to reduce the 
collection of peaches to reasonable limits, because, as this fruit 
neither offers the same variety of flavour nor the extent of season 
as the apple and pear, a moderate number of the choicest kinds, 
ripening from the earliest to the latest, is in every respect bet- 
ter than a great variety, many of which must necessarily be 
second rate. 

It is worthy of remark that most of our American varicties, ot 
the first quality, have proved second rate in England. This is 
owing to the comparative want of sun and heat in their cli- 
mate. Indeed our finest late peaches will not ripen at all ex- 
cept under glass, and the early varieties are much later than 
with us. On the other hand, many of the best European sorts 
are finer here than in England, and we have lately endeavoured 
to introduce all of the foreign sorts of high quality, both with 
the view of improving our collection, and “because we believe 


Fig. 211. Characters in the leaves of peaches. 


606 THE PEACH. 


they are generally purer and healthier in constitution than niany 
of our own native kinds. 

In the description of peaches and nectarines the form and 
outlines of many kinds are so nearly similar that we are 
obliged to resort to other characteristics to distinguish the 
varieties. The two most natural classes into which the kinds 
of this fruit are divided, are freestones and clingstones, (melt- 
ers and pavies, of the English ;) the flesh of the former part- 
ing freely from the stone, that of the latter adhering. 

Next to this, the strongest natural distinction is found in the 
leaves of the peach. At the base of the leaves of certain kinds 
are always found small glands, either round and regular, or ob- 
long and irregular, while the leaves of certain other kinds have 
no glands, but are more deeply cut or serrated on the margin. 
These peculiarities of the foliage are constant, and they aid us 
greatly in recognising a Variety by forming three distinct 
classes, viz.: 1. Leaves serrated and without glands, Fig. 211, a. 
2. Leaves with small round or globose glands, b. 3. Leaves 
with large, irregular, reniform glands, c. 

This distinction of leaves is valuable, because it not only as- 
sists us when we have the fruit before us, but it may be referred 
to, for the sake of verifying an opinion, at any time during the 
season of foliage. ~ 

There is also another class of characteristics to be found in 
the b/ossoms which is constant and valuable; though not so 
much so as that of the leaves, because it can only be referred to 
for afew days in the spring. The blossoms afford two well 
marked sub-divisions: 1st. Large flowers, always red in the 
2entre, and pale at the margin; 2d. Small flowers, tinged with 
dark at the margin.* 

The most desirable peaches for market growers in this coun- 
try are very early and very late kinds. These command 
double the price in market of kinds ripening at the middle sea- 
son. For New England, and the north, only the earliest kinds 
are desirable, as the late ones seldom mature well. 

We shall divide peaches into three classes. 1. Freestone 
Peaches with pale flesh. 2. Freestone Peaches with deep yellow 
flesh. 3. Clingstone Peaches. 


* Lindley makes a third division, embracing a few sorts with blossoms 
of an intermediate size. But it is of no practical value, as any doubt as 
to which of the two divisions any blossom belongs is immediately set at 
rest by the colour of the blossom. 


THE PEACH, 603 


CLASS L 


Freestone Peaches, with pale flesh. 


Acton Scorr. Lind. Thomp. 


The Acton Scott is an English peach, raised by Mr. Knight. 
It is an excellent early fruit, and will thrive and ripen well at 
the north. 

Leaves with globose glands. Fruit of medium size, rather 
narrow and depressed at the top, with a shallow suture. Skin 
tather woolly, pale yellowish-white, with a marbled, bright red 
cheek. Flesh pale quite to the stone, melting, sugary, and rich, 
with sometimes a slight bitter flavour. Middle of August. 
Flowers large. 


Astor. Floy. 


An American peack, which originated in New York. It 1s 
good, but hardly first rate; not very productive. 

Leaves with globose glands. Fruit large, rather flattened 
or broad, and slightly sunk at the top; suture well marked. 
Skin pale yellowish-white, with a deep red cheek. Stone small. 
Flesh melting, very juicy, sweet, and of excellent flavour. Ripens 
the last week in August. Flowers large. 


Baxpwin’s Lats. 


Glands reniform. Flowers small. Fruit large, oblong, with 
a distinct swollen point. Skin greenish-white, with a slight red 
cheek. Flesh very firm, juicy, melting, and well flavoured. 
Freestone. Ripe the last of October, and will keep a long time. 
Disseminated by Dr. Baldwin, of Montgomery. (White’s Gard.) 


Barrinetoy. P. Mag. Thomp. Lind. 
Buckingham Mignonne. Colonel Ausleys. 


A handsome, very fine, and very hardy English peach. The 
tree is vigorous and healthy. The fruit ripens at the medium 
season, about a week after the Royal George. 

Leaves with globose glands. Fruit large, roundish, inclining 
to ovate, and rather pointed at the top, with a moderate suture 
ym one side. Skin pale yellowish-white, with a deep red, mar- 

led cheek. Flesh but slightly tinged with red at the stone; 
ielting, juicy, very rich, and of the first quality. Stone rugged, 
ark brown. Beginning of September. Flowers large. 


BatcuELpER. 


Origin, Haverhill, Mass. Hardy and productive ; said to pro- 


608 THE PEACH. 


duce the same from seed. Fruit large, round. Skin white, with 
a deep blush. Flesh white, melting, juicy, very pleasant vinous 
flavour. Last of September. (Cole.) 


Baveu. 


Leaves with reniform glands. Fruit medium, roundish, ter- 
minated with a small point; suture obscure. Flesh pale yellow, 
almost white (pure white at the stone), with a slight blush to- 
wards the sun. Flesh yellowish-white, melting, and juiey, with 
a sweet, pleasant flavour; separates from the stone. Ripens the 
first of October. (White’s Gard.) 


Be.tizcarpe. O. Duh. Lind. Thomp. 


Galande. Nois and the 
Noir de Montreuil. French. 


Violette Hative, Brentford Mignonne, 


Violette Hative Grosse, ees Ronald’s Mignonne. 


French Royal George, dl Large Violet. 
Smooth-leaved Royal George, | 9”*"* Early Garlande, (of some.) 
Early Royal George, } incorrectly of some 

Red Magdalen, t American gardens. 


This very excellent French peach is the one most highly 
esteemed by the Montreuil growers, who supply the Paris mar- 
kets, and it is equally valued by the English. It is also one of 
the handsomest and most delicious fruits here. 

Leaves with globose glands. Fruit large, round, and regular, 
the suture shallow, the top slightly hollowed, and having a lit- 
tle projecting point. Skin pale yellowish-creen, with a rich red ° 
cheek, often streaked with darker purple. ‘Flesh slightly mark- 
ed with red at the stone, a little firm, but very melting, juicy, 
rich, and high-flavoured. Stone rather large. End of August, 
and first of September. Flowers small. 


Brevoort. 


Brevoort's Morris. 
Brevoort’s Seedling Melter, Foy. 


One of the richest and most delicious of American peaches, 
and one of the favourite sorts for garden cultivation. It waa — ¥F ; 
raised some years ago by Henry Brevoort, Esq., of New York = 
Bears regular, moderate crops. 

Leaves with reniform glands. Frait medium or large, round, 
and rather broad, with a distinct suture, deep at the top. Skin 
pale yellowish-white, often a little dingy, with a bright red 
cheek. Flesh rather firm, slightly red at the stone, rich, sugary, 
and high-flavoured. First of September. Flowers small. 


THE PEACH. 602 


Bex.xie pe Virry. Duh. Lind. Thomp. 
Admiravle Tardive. Bellis. Ji. 


This is not the Belle de Vitry of most of our gardens, which 
is the Karly Admirable ; it is quite distinct, also, from the Late 
Admirable; but is the Belle de Vitry described by Duhamel, 
and is a very firm-fleshed and excellent French variety, little 
known in this country. 

Leaves serrated, without glands. Fruit middle size, rathei 
broad, with a deep suture, the top depressed. Skin pale yel- 
lowish-white, tinged and marbled with bright and dull red. 
Flesh rather firm, red at the stone, melting, juicy, and rich, 
Ripens here the last of September. Flowers small. 


Briaes. 


Origin, Dedham, Mass. Hardy and productive. Fruit large, 
roundish ; suture continued almost round it. Skin white, nearly 
covered with bright red. Flesh white, tinged with red at the 
stone; very juicy, of arich, sweet, slightly vinous flavour. Free- 
stone. From first to middle of September. (Cole.) 


CaMBRIDGE BELLE. 
Hovyey’s Cambridge Belle. 


Raised by Hovey & Co., Boston, Mass. 

Fruit large, roundish. A beautiful peach, with a clear waxen 
skin, and a biush on the exposed side, and of a rich, brisk, deli- 
cious flavour. Freestone. Ripe early in September. (Hov. 
Mag.) 

z CarPENTER’s WHITE. 


Raised by Wilham 8. Carpenter, upper part of New York 
City. 

Tree vigorous and productive; leaves very large, serrulate, 
with globose glands. Fruit very large and round. Skin white, 
with a slight shade of green. Flesh white to the stone, juicy, 
melting, rich, and of @xcellent flavour; separates from the stone. 
Ripens about the middle of October, and promises to be a 
valuable late market variety. (P. B. Mead, MS.) 


Cuancettor. Mill. Lind. Thomp. 


Chancellidre, var. O. Duh. Stewart’s Late Galande 
Noisette. Edgar’s Late Melting. 
Late Chancellor.. 


The Chancellor is a celebrated French peach, long cultivated 
and highly esteemed abroad. It is said to have been origin- 


ated by M. de Seguier, of Paris, then Chancellor of France, 
26* 


610 THE YEACH. 


Leaves with reniform glands. Fruit large, oval, with a well- 
marked suture. Skin pale yellowish-white, with a dark crimson 
cheek. Flesh very deep red next the stone, melting, and pos- 
sessing a rich, vinous flavour. Stone oblong. Middle of Sep- 
tember. Flowers small. "i 


CLINTON. 


A native variety, of second rate flavour. 

Leaves with globose glands. Fruit of medium size, round- 
ish, a little depressed at the top, but nearly without suture. 
Skin pale yellowish-white, with a red cheek marked by broken 
stripes of dull red. Flesh scarcely stained at the stone, juicy 
and good. Last of August. Flowers large. 


Couzn’s Earty Rep. 


A new American peach, which is a very fruitful and excel- 
Jent variety for market culture. 

Leaves with globose glands. Fruit of medium size, roundish, 
with bnt little suture. Skin pale in the shade, but nearly all 
covered with red, becoming dark red on the sunny side. Flesh 
melting, juicy, rich, and very sprightly. Beginning to the mid- 
dle of August. Flowers small. 


Coo.epge’s Favourite. Man. Ken. 
Cooledge’s Early Red Rareripe. 

This most popular early New England peach was raised 
from seed by Mr. J. Cooledge, of Watertown, Mass. It is un- 
usually productive, and a very bright coloured, handsome peach, 
of excellent quality; and its hardiness renders it valuable at the 
north. 

Leaves with globose glands. Fruit large, roundish (the su- 
ture prominent at the top only), but rather the largest on one 
side. Skin clear, smooth, white, with a fine crimson mottled 
cheek. Flesh very melting and juicy, with a rich, sweet, and 
high flavour. Middle of August. Flowers small. 


CoLumBus, JUNE. 


Glands globose. Flowers small. Fruit medium to large, 
flattened or slightly hollowed at the apex; suture shallow. 
Skin pale yellowish-white, with a rich red cheek. Flesh slightly 
red at the stone, melting, juicy and high-flavoured, excellent. 
Ripens here 20th June. Productive. Free. (White’s Gard.) 


Dovsiz Montaens. Lind. Thomp. 


Double Mountain. Montagne. 
Montauban. 


A high-flavoured and beautiful peach, much resembling ‘he 


og 
oa al 
s 


THE PEACH. 611 


Noblesse. It is of French origin, and is a favourite variety 
with the English gardeners. We think it one of the finest 
peaches in this climate. 

Leaves serrated, without glands. ~ Fruit of medium size, 
roundish, but somewhat narrower at the top. Skin pale green- 
ish-white, with a soft red cheek, which is marbled with darker 
red at maturity. Flesh white to the stone, very delicate and 
melting, with a plentiful and high-flavoured juice. Stone ovate 
and rugged. Middle of August. Flowers large. 


Droiw Hit. 
Originated by Lloyd N. Rogers, Esq., of Druid Hill, near 


Baltimore. The tree is unusually vigorous, the shoots and 
leaves very large, and it bears abundantly. The very late sea- 
son of its maturity renders it valuable, as most of the luscious 
sorts are then gone. 

Leaves with globose glands. Fruit large, roundish; the ca 
vity at the stalk rather narrow, the suture very slight, ‘and the 
swollen point distinct, but scarcely prominent. Skin pale green- 
ish-white, clouded with red on the sunny side. Flesh greenish- 
white, purple at the stone, very juicy and melting, with an ex- 
ceedingly rich, high vinous flavour. Stone long and rather 
compressed, much furrowed. Ripens from the 20th of Septem 
ber to the 1st of October. Flowers small. 


Earty Anne. Lind. Thomp. 
Anne. Lang. Forsyth. Green Nutmeg. 


The Early Anne is an old and familiar English sort. It is 
the first peach of any value that ripens, the Red and White 
Nutmegs being too small, and of indifferent flavour; and the 
Early Anne, itself, is so inferior to the Harly Tillotson (which 
ripens at the same time), that it will soon scarcely be cultivated, 
except by amateurs. The tree is of slender growth. 

Leaves serrated, without glands. Fruit rather small, round. 
Skin white, with a faint tinge of red next the sun. Flesh white 


_ to the stone, soft, melting, sweet, and of pleasant flavour. Last 


of July, and first of August. Flowers large, nearly white. 

Fay’s Early Anne, a seedling of the above by Lincoln Fay, 
of Chautauque Co., N. Y., is larger and better; ripens a week or 
two later, and just before Early York (serrate). Skin whitish, 
sometimes slightly tinged with red. Flesh white, juicy, melt- 
ing, and very good. 


Earty Tiniotson. 


The Early Tillotson is considered by many persors one of the 
best: of the very early freestone peaches. It is a variety from 


612 THE PEACH. 


central New York, first introduced to notice by our friend, J. J. 
Thomas, of Macedon, Wayne county. It is considered a native 
of that part of the State. 

This has not succeeded well here, and most cultivators at the 
north have discontinued it. It mildews badly, grows slowly, 
and is not productive. At the south it is one of their very best 
early peaches, and in many localities it has proved fine. 

Leaves deeply serrated, without glands. Fruit of medium 
size, round. Skin nearly covered with red, the ground-colour, 
pale yeliowish-white, being thickly dotted with red, and the 
exposed cheek being a dark red. Flesh whitish, but red at the 
stone, to which, though a freestone, it partially adheres, melt- 
ing, juicy, with a rich, highly excellent flavour. It ripens the 
middle of August. Flowers small. 


Harty York. 


Early Purple. Pourprée Hative. 
Serrate Early York. 


The Early York has long been the most popular of early 
peaches in this country. It is at least a week earlier than the 
(true) Royal George, more melting and juicy, though not quite 
so rich, and deserves a place in every garden. In unfavourable 
soil, the ends of the branches are a little liable to mildew; but 
the tree is very hardy and productive. There are one or two 
newer seedlings raised from this, and bearing the same name, 
in New Jersey, which are rather more thrifty for the orchard, 
but do not possess the high flavour of the old kind. They are 
easily known from it by the absence of glands in the leaves and 
by the large flowers of the true sort. It is quite distinct from 
the Red Rareripe, which is large, broader, deeply marked with 
a suture, later in ripening and richer flavoured. 

Leaves serrated, without glands. Fruit of medium size, 
roundish, inclining a little to ovate, with a slight suture only. 
Skin very thin, pale red thickly dotted over a pale ground in 
the shade, but quite dark red in the sun. Flesh greenish-white, 
remarkably tender and melting, full of rich, sprightly juice. Ri- 
pens about the 18th of August. Flowers large. | 


Earty Newineton FREEsToONE. 


Newington Peach, 


Early Newington, bof many Am. gardens. 


This is a large, and exceedingly high-flavoured, early peach, 
indeed, we consider it without a superior at its season. It is 
quite distinct from the other Newingtons, which are clings and 
rather late, while this is early and generally parts from the 
stone, though it frequently happens that some of the fruit on 


THE PEACH. 613 


the same tree adheres partially or wholiy to the stone; and 
this peculiarity (common, so far as we know, to but one other 
kind) is one of its constant characteristics. It has been culti- 
vated here, and disseminated for the last twenty years, and we 
suppose it to be an American variety. The tree is only a mo- 
derate bearer. Leaves with globose glands. Fruit rather large, 
round, with a distinct suture, and one half the fruit always the 
larger. Skin pale yellowish-white, dotted and streaked with 
red, the cheek arich red: Flesh white, but red at the stone, 
to which many particles adhere. If not fully ripe, it has the 
habit of a cling. Flesh juicy, melting, with a rich vinous fla- 
vour. Ripens directly after the Early York, about the 24th of 
August. Flowers small. 


Earty Sweer Water. Floy. Thomp. 
Sweet Water. Large American Nutmeg. 


A very early, and very agreeable white peach, among tne 
best of its season, as it ripens early in August, not long after 
the Early Anne, and ten days or more before the Ea‘ly York. 
It is an American peach, raised from a stone of the Early Anne. 
It is so much larger and superior to the Early Anne, or any of 
the Nutmeg peaches, that it has almost driven them out of our 
gardens. ‘The tree is thrifty and productive, with pale shoots, 
and nearly white blossoms. 

Leaves with globose glands. Fruit of medium size, some- 


times large, roundish, with a slight suture. Skin pale white, 


very seldom with a faint blush when fully exposed. Flesh white, 
slightly stained at the stone, melting, juicy, sweet, and of very 
agreeable flavour. Ripe about the 8th of August. Stone 
small, Flowers large. 

Early Sweet Water (Prince’s) is distinct from this, and Mr. 
Prince says equally valuable. 


Earty MA.pen. 


Raised by James Dougall, Canada West. Has not proved 
as good here as serrate Early York, but much like it in growth, 
Flowers small, Leaves glandless, Fruit medium, roundish, one 
side enlarged ; suture distinct on one side. Skin whitish, mostly 
shaded with red in the sun. Flesh white, juicy, melting, spright- 
ly. Freestone. Middle of August. 


Earty Apmirasie. Lind. Thomp. 


Admirable. L’Admirable. 
Belle de Vitry, (Bon Jardinier.) 


A very excellent French peach, wrongly known by many in 


ol4 THE PEACH 


this country as the Belle de Vitry, which is a distinct varicty 
We find it early, and very prolific. 

Leaves with globose glands. Fruit not quite round. Skin 
pale yellowish-white, with a lively red cheek. Flesh red next 
the stone, melting, and juicy, with a good, rich, sweet flavour. 
Middle of August. Flowers large. 


Earty CHELMSFORD. 
Mammoth. 


Leaves glandless. Fruit large, roundish; suture clear round, 
deep on one side. Skin white, with a bright red cheek. Flesh 
white, very melting and juicy; of a very delicious, slightly 
vinous flavour. Freestone. 20th to last of August. Hardy, 
vigorous, and productive; one of the best, handsomest, and largest 
of early peaches. (Cole.) It also succeeds well at the south, and 
is one of their most prefitable market varieties. 


Epwarp’s Late Waits. 


From Dr. Baldwin, Montgomery, Alabama. Fruit large, 
roundish, depressed at the summit. Suture distinct; point at 
the apex small and slightly sunken. Skin moderately downy, 
white, with a beautiful waxen red cheek. Flesh white, red at 
the stone, slightly adherent; sweet, juicy, and of excellent fla- 
vour. Ripe first of October, and continues all the month. (Wm. 
N. White, MS.) . 


Emperor or Russia. Floy. Thomp. 


Cut-Leaved. Serrated. 
New Cut-Leaved Unique. 

A very rich and fine-flavoured peach, raised by Mr. Floy, in 
1812. Its growth is slow, and its shoots are inclined to be- 
come mildewed. It is rather ashy bearer here. The leaves 
are very deeply cut, or serrated on the edges. 

Leaves serrated, without glands. Fruit large, roundish, and 
broad, with one half more swollen than the other. Skin downy, 
dull yellowish-white, with a dark red cheek. Flesh yellowish- 
white, rather firm, rich, and high-flavoured. Last of August. 
Flowers small. 

Favourite, Coxe. 
5 Favourite Red. 

A capital orchard fruit, of large size, hardy, and a most abur 
dant bearer. It is a very good native peach, though not of high 
flavour. 


Leaves with obscure, globose glands, often with none. Fruit 
large, oblong or oval. Skin white, rather downy, much covered 


THE PEACH. 615 


with red, which becomes a very dark red when fully exposed 
in the sun. Flesh red at the stone, a little firm, but juicy, with 
a good, vinous, but not rich flavour. Second week in Septem- 
ber. Flowers small. 


Fox’s SEEDLING. 


A good and productive late peach, a native of New-Jersey. 

Leaves with globose glands. Fruit round, a little compressed 
cavity at the stalk narrow. Skin white, with a red cheek 
Flesh melting, juicy, sweet, and good. Middle of September 
Flowers small. 


FULKERSON. 
Fulkerson’s Early. 


Originated with R. P. Fulkerson, Ashland, Ohio. Hardy and 
productive. Fruit medium, obtuse, rounded; sides irregular, 
unequal; suture half round. Skin whitish, rich red cheek. 
Flesh whitish-yellow, tinged with red at the pit. Juicy, rich, 
sweet, and high-flavoured. Freestone. 20th August. (Elliott.) 


GzorcE THE Fourtu. Floy. Lind. Thomp. 


This is certainly the most popular peach for garden culture 
in the United States. It is large, bears regular and moderate 
crops, is of the highest flavour, and the tree is unusually hardy 
and vigorous, succeeding well in all parts of the country. No 
garden should be without it. The original tree stood, not long 
since, in the garden of Mr. Gill, Broad-street, New-York. 

Leaves large, with globose glands, often obscure. Fruit large, 
round, deeply divided by a broad suture, and one half a little 
Jarger than the other. Skin pale yellowish-white, finely dotted 
with bright red, and deepening into a rich dark-red cheek on 
one side. Flesh pale, marked with red at the stone (which is 
small), melting, very juicy, with a remarkably rich, luscious 
flavour. Ripens the last of August. Flowers small. 

Large Early York, Honest John, and Haine’s Early Red, are 
said to be synonymous with this. Further trial is necessary to 
decide. 


GorGAS. 


Originated with Benjamin Gullis, Philadelphia. Growth vig- 
orous. Leaf glandless. Flowers small. Size rather large, round- 
ish, with a small swollen point at the apex. Skin yellowish- 
white, clouded, and blotched with red on the exposed surface ; 
dull greenish on the shaded parts. Suture indistinct; cavity 
ieep and wide. Flesh whitish, slightly stained at the stone; 
mucy, non-adherent. Flavour saccharine, and exceedingly lus- 


616 THE PEACH. 


cious ; quality « best.” Maturity about 20th September. (D1 
W. D. Brinckle, MS.) 


GREEN CATHARINE. 


Origin uncertain. Glands globose. Flowers small. Fruit 
large, roundish. Skin pale green, with a red cheek only when 
exposed to the sun. Flesh” greenish- -white, red at the stone, 
very juicy, melting, and very good flavour. Freestone. Jie- 
quires a warm season to bring it to perfection. Ripe from the 
first to middle of September. 


Grosse Mienonne. O. Duh. Lind. Thomp. 


Royal Kensington. m Vineuse de Fromentin. 
Grimwood’s Royal George. (33S Mignonne. 

New Royal George. = 8 Veloutée de Merlet. 
Large French Mignonne. 38 Vineuse. 
French Mignonne. conta Pourprée de Normandie, 
Swiss Mignonne. Ss g s, | Belle Beauté, 
Purple Avant. % + = { Belle Bausse. 
Early Purple Avant. 3 SS La, Royal (of some). 
Early May. S'S 6 Pourprée Hative (of some). 
Early Vineyard. = 5 | Ronald's Seedling Galande, 
Neil’s Early Purple. Ss .= J) Royal Severeign. 
Johnson’s Early Purple. Superb Roya. 


The Grosse Mignonne is certainly the “ world renowned” of 
peaches. In France, its native country, in England, in America, 
in short everywhere, it is esteemed as one of the most delicious 
of varieties. It is a good and regular bearer, a large and hand- 
some fruit, is a favourite for those who have to grow peaches 
under glass, and ripens the best crops even in a rather unfavour- 
able climate, like that of Boston. The great number of names 
by which it is known abroad (and we have not quoted all), 
proves the universality of its cultivation. 

Leaves with globose glands. Fruit large, roundish, always 
somewhat depressed, and marked with a hollow suture at the 
top. Skin pale greenish-yellow, mottled with red, and having 
a purplish red cheek. Flesh yellowish-white, marked with red 
at the stone, melting, juicy, with a very rich, high, vinous fla- 
vour. Stone small, and very rough. Middle of August, before 
the Royal George. Flowers large. 


Harness’ Earzty Rep. 


An early peach, originated in New Jersey, of very fine fla- 
vour, and so hardy and productive as to be a popular orchard 
fruit. 

Leaves with globose glands. Fruit of medium size, round, de- 
pressed at the top, with a well-marked suture extending round 
the fruit one half larger than the other. Skin pale white 


THE PEACH. 617 


marked with red, and nearly covered with deep red. Flesh 
greenish-white, very juicy, melting, sweet, and well-flavoured, 
Middle of August. Flowers small. 


Hastines’ Rareripx. 


Origin unknown. Globose glands. Flewers small. Fruit 
above medium, round, often a little flattened. Skin yellowish- 
white, having a purplish-red cheek on the sunny side, shaded 
off with specks of the same colour. Productive, juicy, and ot 
delicious flavour. Middle of September. (Manning.) 


HArive pe FERRIERES. 


A new early French variety. Fruit medium, roundish; su- 
ture shallow; one side a little enlarged. Skin white, nearly 
covered with rich red. Flesh white, slightly tinged at the stone, 
juicy, melting, with a sweet, rich, vinous flavour. Freestone 
Ripe last of August, just after Early York. 


Henry Cray. 


A southern peach, introduced and described in the Horticul 
turist by Rey. A. B. Lawrence, Woodville, Miss. Fruit very 
large. Skin deep purple in the sun, shading to bright pink 
and creamy white. Flesh grayish-white, delicate, tender, pecu- 
har flavour, partaking slightly of pine-apple and strawberry 
First of August; September at the North. Freestone. « 


JANE, 
Baxter's Seedling, No, 1. 


Origin, Philadelphia, Pa. Fruit large, ten and one-half inches 
in circumference; roundish, oblate, greenish yellowish-white, 
with a red cheek. Free. Flavour delicious; quality very good 
to best. Season, last of September and first of October. (Ad, 
Int. Rep.) 


Jones’ EaRy. 


Raised by 8. T. Jones, Staten Island, N. Y. Globose glands. 
Fruit medium, roundish; suture shallow, distinct, extending 
around the fruit. Skin yellowish-white, tinged with pale red 
in the sun. Flesh yellowish-white, slight red at the stone, juicy, 
rich, and excellent. Middle of August. (Hoy. Mag.) 


Jones’ Larce Earty. 


Raised by T S. Jones. Glands reniform. Fruit large, round: 


618 THE PEACH. 


ish, flattened at each end; suture deep, one half a little larver 
than the other. Skin delicate white, broadly shaded with deep 
crimson in the sun. Flesh white, pink at the stone, very juicy 
rich, sprightly, and delicious. Freestone. Middle of August, 
(Hov. Mag.) 


Kenricr’s Heatu. Ken. 
Freestone Heath. 


A large, showy, oblong peach, often growing to the largest 
size, and a very hardy tree, but the quality of the fruit is only 
second rate. This sort, which is a native of New-England, is 
vigorous, and bears large crops. It is quite distinct from the 
celebrated Heath Cling. 

Leaves with reniform glands. Fruit very large, oblong, with 
a slight suture, and a small swollen point at the top. Skin pale 
greenish-white, with a purplish red cheek. Flesh greenish- 
white, deep red at the stone, a little coarse, melting, quite juicy, 
with a pleasant sub-acid flavour. Middle of September. Flow- 
ers small. 


Lapy ParHam. 


Glands reniform. Flowers small. Fruit large, roundish, one 
side larger than the other, depressed at the summit; suture dis- 
tinctly marked, the swollen point small. Skin yellowish-white, 
downy. Flesh pale, red at the stone, firm, with a rich, vinous 
flavour, resembling Baldwin, but superior. Middle of October. 
Freestone. (W. N. White, MS.) 


La GRANGE. 


The La Grange is a white freestone peach, of very late matu 
rity, large size, and fine flavour. It was originated from seed 
five or six years ago in the garden of Mr. John Hulse, Burling- 
ton, New-Jersey. 

Its late period of inaturity, its colour, its productiveness, and 
size, have already given it quite a reputation among the exten- 
sive gevwers of New-Jersey, and it is undoubtedly a most valua- 
ble fruit, not only for the table but for preserving at the most 
desirable period for this purpose, late in the season. It was 
first brought into notice and disseminated by Mr. Thomas Han- 
cock, 

Leaves with reniform glands. Fruit large, oblong, shaped 
somewhat like the Heath Cling. Skin greenish-white, with 
occasionally some red on the sunny side. Flesh pale, juicy, 
melting, very rich, sweet, high-flavoured, and delicious. Iasi 
of Sept »mber, and beginning of October. Flowers small. 


“ 


THE PEACH. 619 


Lare ApmiraB.e. Lind. Thomp. 


Royale. O. Duh. Téton de Venus. 

La Royale. French Bourdine. 

Péche Royale. Judd’s Melting. 

Bourdine. Motteux’s. 

Boudin. Pourprée Tardive, } incorrectiy 
Narbonne. Late Purple, of some. 


“The Late Admirable,” says Mr. Thompson, “is one of the 
very best of late peaches, and ought to be in every collection ;” 
an opinion in which we fully concur. It is one of those deli- 
cious sorts that, originating along time ago in France, have 
received the approval of the best cultivators everywhere. It is 
hardy and productive in this climate. 

Leaves with globose glands. Fruit very large, roundish, in- 
clining to oval, with a bold suture dividing the fruit pretty deep 
ly all round, and a small, acute, swollen point at the top. Skin 
pale yellowish-green, with a pale red cheek, marbled with darker 
red. Flesh greenish-white, but red at the stone; very juicy, 
melting, and of delicate, exquisite flavour. Middle of Septem- 
ber. Flowers small. 


MapeLeIng DE Courson. Thomp. Lelieur. Lind. 


Red Magdalen (of Ifiller). Madeleine Rouge, O, Duh. 
True Red Magdalen. kouge Paysanne. 
French Magdalen. 


The Red Magdalen of Courson is a favourite old French 
peach, very little known in this country; the Red Magdalen of 
many of our gardens being either a spurious sort, or the Royal 
George. It is an excellent, productive peach, hardy, and worthy 
of more general cultivation. 

Leaves serrated, without glands. Fruit of medium size, or 
rather below it, round, flattened, with a deep suture on one side. 
Skin pale yellowish-white, with a lively red cheek. Flesh white, 
slightly red at the stone, juicy, and melting, with a rich, vinens 
flavour. Middle and last of August. Flowers large. 


Matra. Lind. Thomp. P. Mag. 


Péche Malte. O. Duh. Balian. 
Malte de Normandie. Itelle de Paris. 


A most delicious, old European peach, of wnsurpassable fla- 
vour. The tree is not a great bearer, but it is hardy and long 
lived, and richly deserves a place in every garden. There is a 
spurious sort sold under this name in the United States, which 
is easily known by its globose glands. The fruit of the Malta 
keeps well after being gathered. 

weaves serrated, without glands. Fruit of rather large size, 


620 THE PEACH. 


roundish, flattened, with a broad, shallow suture on one side 
Skin pale, dull green, marked on the sunny side with broken 
spots, and blotches of dull purple. Flesh greenish, with a little 
dark red at the stone, very juicy and melting, with a peculiarly 
rich, vinous, piquant, and delicious flavour. Last of August. 
Flowers large. 


Morris’s Rep RarErIPs. 
Morris Red. 
Red Rareripe. Of some. 
Large Red Rareripe. 

This very popular and well-known American peach has the 
reputation of having originally been disseminated from the gar- 
den of Robert Morris, Esq., of Philadelphia. It is everywhere 
justly esteemed for its acknowledged good flavour, beauty, and 
productiveness. Mr, Kenrick, and some other American writers, 
have erred in supposing it synonymous with the Grosse Mi- 
gnonne, which is quite different, both in the colour of its skin 
and flesh as well as in its flavour and blossoms. 

Leaves with small globose glands. Fruit large, roundish, a 
little depressed at the top, with a moderately well-marked suture. 
Skin fine pale greenish-white, a little dotted, and with a lively, 
rich red cheek. Flesh pale, greenish-white, quite red at the 
stone, very melting and juicy, with a sweet and rich flavour. 
Last of August. Flowers small. 


Morris’s Wuire Rareripr. 


Morris’s White. Of vari- ) White Melocoton. 
White Rareripe. ous Ame- Cole’s White Melocoton, 
Luscious White Rareripe. ) rican gar- | Freestone Heath. 

Lady Ann Steward. dens. Morris’s White Freestone. Floy. 

Morris’s White Rareripe, a native, is the most popular and 
well-known white peach, and is everywhere cultivated in this 
country, either under this or some of the other names quoted 
above. It is a rich fruit in a warm climate, but is not quite so 
high flavoured at the north or east. The tree is vigorous and 
healthy, and bears fair crops. In some sections tender and 
variable in quality. 

Leaves with reniform glands. Fruit rather large, oval; su- 
ture only of moderate depth, swollen point small. Skin rather 
downy, greenish-white on all sides at first, but white with a 
ereamy tint when fully ripe; and, when fully exposed, some- 
times with a slightly purple cheek. Flesh white to the stone, 
a little firm, melting, juicy, sweet, and rich. Middle of Septem- 
ber. Flowers small. 


Morrisania Pounp. Thomp. 
Hoffman’s Pound. Foy. Morrison’s Pound. 
A very large and late variety, originated, many years ago, by 


ele 
THE PEACH. Guy 


Martin Hoffrran, Esq., but first disseminated from the garden of 
Gouverneur Morris, of Morrisania, near New York. It is a good 
fruit, but its place has been taken, of late, by other more popu- 
lar sorts. 

Leaves with globose glands. Fruit very large and heavy, 
neatly round. Skin dull greenish-white, with a brownish-red 
cheek. Flesh pale yellow, firm, juicy, sugary, and rich in 
flavour. Ripens the middle and last of September. Flowers 
small, 


Mo.pen’s WuitE. 


Origin, Molden Mountain, on the Chesapeake; a fine white 
peach, valuable for its lateness. 

Fruit large, oblong; suture on one side, distinct; one side 
usually a little larger than the other. Skin creamy white, rare- 
ly with a tinge of red. Flesh white to the stone, juicy, sweet, 
melting, and excellent. Separates from the stone. Ripe last of 
September, and first of October. (Thos. Harvey, MS.) 


Moore’s Favourite. 


Origin, garden of H. R. Moore, Chelsea, Mass. Tree hardy, 
vigorous. 

Glands globose. Fruit large, roundish; suture round the 
fruit. Skin white, with a broad, bright blush. Flesh white, 
fine, juicy, of a rich vinous flavour; stone small. Free. Sep- 
tember Ist to 15th. (Cole.) 


Moorz’s June. 


Below medium, globular; suture shallow; cavity deep. Skin 
yellowish, nearly covered in the shade with red dots and mar- 
blings, and deep red in the sun. Flesh white, marbled with red 
from the skin to the stone in the darker coloured ones, but red 
only at the stone where grown in the shade, juicy, vinous, plea- 
santly flavoured and good. Last of June and first of July. 
Flowers small. Glands reniform, (Freestone.) Or‘gin, Athens, 
Ga. (Wm. N. White, MS.) 


Monteomery’s LATE. 


Glands reniform. Flowers large. Fruit large, round, de- 
pressed at apex; suture shallow, but distinct. Skin downy, yel- 
lowisa-white, dotted with red and having a dull red cheek, 
Flesh pale white, red at the stone, very juicy, melting, and of very 
fine flavour. Ripens the first of September, and continues near- 
ly all the month. Separates from the stone. A hardy and 
desirable kind. (Wm. N. White, MS.) 


: ¥ 


ayy THE PEACH. 


Niverre. O. Duh. Lind. Thomp. 


Nivette Veloutée. Veloutée Tardive. 
Dorsetshire. 


The Nivette is an excellent French variety, much resembling 
the Late Admirable. 

Leaves with globose glands. Fruit large, roundish, inclining 
to oval; suture shallow, and the top slightly depressed. Skin 
pale green, with a lively red cheek. Flesh pale green, but deep 
red at the stone, juicy, melting, and very rich. Beginning and 
middle of September. Flowers small. 


Nostesse. Lang. Lind. Thomp. 


Vanguard. Mellish’s Favourite. 
Lord Montague’s Noblesse. 

An English peach of the highest reputation, and which in 
this country is esteemed wherever known, as one of the largest, 
most delicious, and most valuable varieties. The tree is bardy 
and productive, and every cultivator should possess it. In 
England it is one of the favourite kinds for forcing and wall cul- 
ture, yielding regular and abundant crops of beautiful, pale fruit. 


Leaves serrated, without glands. Fruit large, roundish ob- 


long, a little narrowed at the top, and terminated by an asute 
swollen point. Skin slightly downy, pale green throughout, 
marked on the cheek with delicate red, clouded with darker red, 
Flesh pale greenish-white to the stone, melting, very juicy, with 
a very high and luscious flavour. Last of August. Flowers 
large. 


Nurmec, Rep. Mill. Lind. Thomp. 


Avant Rouge. O. Duh. Brown Nutmeg. *. 
Avant Péche de Troyes. Early Red Nutmeg. 
Red Avant. 


The Red Nutmeg is a very small and inferior peach, which 
has long been cultivated solely on account of its earliness. It 
is now seldom seen in our gardens, being abandoned for better 
sorts. It is desirable, however, in a complete collection. Both 
this and the following are European varieties. The tree grows 
slowly, and is of dwarf habit. 

Leaves small, with reniform glands. Fruit small, roundish, 
with a distinct suture, terminating in a small, round, swollen 
point at the top. Skin pale yellow, with a bright, rich red 


cheek. Flesh yellowish-white, red at the stone, with a sweet — 


and rather pleasant flavour. Middle and last of July. Flowers 
large. 


ea 


a 


* 


# THE PEACH. 623 


Nourmec, Wuirr. Mill. Lind. Thomp. 


Avant Blanche. O. Duh. White Avant. 
Early White Nutmeg. 


The White Nutmeg resembles the foregoing in its general 
habit, being dwarfish, and of slender growth. It is the small- 
est of peaches, the flavour is inferior, and it 4s only esteemed 
by curious amateurs as ripening a few days earlier than any 
other variety. 

Leaves serrated, without glands. Fruit very small, rather 
oval, with a deep suture extending a little more than half round. 
Skin white, or rarely with a pale blush. Flesh white to the 
stone, with a sweet and slightly musky, pleasant flavour. Ri- 
pens about the 10th or 15th of July. Flowers large. 


Oxpmi1xon FrEeEstonE. Pom. Man. 
Oldmixon Clearstone. Coxe. 


A large American peach, of late maturity and rich flavour. 
It was, we believe, raised either from a stone of the Catherine 
Cling, or the Oldmixon Cling, the latter having been brought 
to this country many years ago by Sir John Oldmixon. It bears 
good crops, and is a valuable variety. 

Leaves with globose glands. Fruit large, roundish, or slight- 
iy oval, one side swollen, and the suture visible only at the top; 
cavity but slightly sunk at the stalk. Skin pale yellowish- 
white, marbled with red, the cheek a deep red. Flesh white, 
but quite red at the stone, tender, with an excellent, rich, su- 
gary and vinous flavour. Beginning of September. Flowers 
small, 


Presipent. P. Mag. Lind. Thomp. 


One of the best of our peaches, and a capital variety. On 
ginated, several years ago, on Long Island. 

Leaves with globose glands. Fruit large, roundish-oval, the 
suture shallow. Skin very downy, pale yellowish-green, with 
a dull red cheek. Flesh white, but deep red at the stone, very 
juicy, melting, rich and high-flavoured. Stone very rough. 
Middle of September. Flowers small. 


5 PreEsipent CHURCH. 


Raised by the Rev. A. Church, President of Franklin Col- 
lege, Ga. Glands reniform. Fruit large, roundish, inc'ining to 
oval; suture shallow, often a mere line, with a small point at the 
apex, which is rarely depressed. Skin pale red in the shade, 
beautifully mottled and washed with dark red in the sun. Flesh 
white, pale red at the stone, very juicy, melting, and of delicious 


? 


GA: THE PEACH, 


flavour; an acquisition, Middle of September. (Ga. Pom. S. 
Rep.) 


Prince’s Paragon. 


Tree very vigorous and very productive. Fruit large, oval. 
Skin yellowish-green, shaded with red. Flesh juicy, luscious, 
and fine flavour. Separates from the stone. Ripens about the 
middle of September. (Wm. R. Prince, MS.) “ 


Rep Rareripe. 
Large Red Rareripe, of some. 
Early Red Rareripe. 

This remarkably fine early peach is a very popular one with 
us, and has been cultivated for many years in this State. It 
strongly resembles the Royal George, and we believe it an Ame- 
rican seedling from that variety, which is, however, distinct, and 
superior in flavour. 

It must be observed, that this is totally different both from 
the Hariy York and Morris’s Red Rareripe, with which it is 
often confounded by some nurserymen. The fruit is larger, 
broader, and a week later than the first; and its serrated leaves, 
and different flavour, separate it widely from the latter. Ends 
of the branches sometimes slightly mildewed. 

Leaves serrated, without glands. Fruit rather large, globu- 
lar, but broad, depressed, and marked with a deep, broad suture, 
extending nearly round the whole fruit. Skin white, mottled, 
and marked with numerous red dots, and the cheek of a rich 
dark red. Flesh whitish, but red at the stone, melting, juicy, 
very rich and high-fiavoured. Middle and last of August. Flow- 
ers small. 


Rareripe, Late Rep. 


Prince’s Red Rareripe. 


This noble American fruit, the Late Red Rareripe, is unques- 
tionably one of the very finest of all peaches, even surpassing 
often the Late Admirable. Its large size and great excellence, 
*ts late maturity, and its productiveness and yigour, all unite to 
recommend it to universal favour. The rather greyish appear- 
ance of the fruit serves to distinguish it, at first sight, from all 
others. 

Leaves with globose glands. Fruit large and heavy, round- 
ish-oval, suture depressed only at the top, where the swollen 
point is distinctly sunken. Skin downy, pale greyish-yellow, 
thickly marbled and covered with reddish spots; the cheek dull, 
deep-red, distinctly mottled with fawn-coloured specks. Flesh 
white, but deep-red at the stone; very juicy, melting, and of an 
unusually rich, luscious, high fiavour, not surpassed by any 
other peach. First to the 10th of September. Flowers small 


ie Sn sl, 2 
tt A 


THE PEACH. 625 


RosEBANK. 

Raised by James Dougall, Windso1, Canada West. Tree 
healthy, moderate bearer. Fruit large, round; suture deep. 
Skin greenish-white, with a beautiful dark-red mottled cheek. 
flesh whitish, juicy, melting, rich, and excellent. Separates 
from the stone. Last of August. 


Rorat Cuaruorrs. Thomp. 
New Royal Charlotte, Lind. Madeleine Rouge Tardive, 


Grimwood’s Royal Charlotte, | »"$ Madeleine Rouge 4 Moyenne 8 3 
New Early Purple, eS Fleur, os 
Lord Nelson’s, og Madeleine a Petite Fleur, 


Lord Fauconberg’s Mignonne, 

A very excellent peach, and a favourite variety with all Euro- 
pean gardeners. Its leaves are more coarsely and deeply ser- 
rated than those of other varieties. 

Leaves serrated, without glands. Fruit rather large, inclining 
to ovate, being rather broader at the base than at the top; the 
suture of moderate size. Skin pale greenish-white, with a deep- 
red marbled cheek. Flesh white, but pale red at the stone; 
melting, juicy, rich, and excellent. Beginning of September. 
Flowers small. 


Royat Gzorez. P. Mag. Lind. Thomp. 
Early Royal George. Red Magdalen. 


Millet’s Mignonne. Madeleine Rouge a Petite Fleur, 
Lockyer’s Mignonne. French Chancellor, 

Griffin’s Mignonne. Early Bourdine, incorrectly of some. 
Superb. Double Swalsh, 


Few of the early peaches surpass in flavour and beauty the 
Royal George. It is one of the finest European varieties, and 
attains the highest flavour with us. The points of its shoots 
are a little inclined to mildew, which is entirely, in our climate, 
prevented by the shortening-in pruning. It is a regular and 
moderate bearer. 

Leaves serrated, without glands. Fruit above the middle 
size, or rather large, globular, broad, and depressed, the suture 
deep and broad at the top, and extending round two-thirds of 
the fruit. Skin pale, or white, thickly sprinkled with red dots, 
and the cheek of a broad, rich, deep red, slightly marbled. Flesh 
whitish, but very red at the stone, melting, j juicy, very rich, and 
of the highest flavour. From the 20th to the last of August. 
Flowers stall. 

Scorr’s Earty Rep. 


Scott’s Early Red is a new variety, of very excellent flavour, 
and a prolific bearer, which we have lately received from New 


Jersey. 
27 


625 THE PEACH. 


Leaves with obscure globose glands. Fruit of medium size, 
roundish, a little depressed, the suture distinctly marked, but 
not deep. Skin pale greenish-white, but much covered with red, 
which is mottled with fawn-coloured dots. Flesh whitish, very 
juicy. with a rich and luscious flavour. Middle of August. 
Flowers small 


Scorr’s MAGnartE. 


A nobl+ variety of the Red Rareripe. Glands reniform. Fruit 
very large, round, depressed. Skin pale yellow, with a dark- 
red cheek. Flesh white, luscious, and well-flavoured. Ripens 
early in September. (Prince’s MS.) 


Scorr’s Nectar. 


Another very fine seedling from the Red Rareripe. Glands 
globose. Fruit large, round, somewhat depressed. Colour red, 
shaded on pale yellow ground, and bright red next the sun. 
Flesh white, very sweet, and of the highest flavour. Ripens early 
in September. (Prince’s MS.) 


Snow. 


The Snow peach is a remarkably fair and beautiful fruit, of 
American origin, which has but lately made its appearance in 
our gardens. The fruit and blossoms are white, and the foliage 
and wood of a light green. It is a very hardy, productive, and 
desirable variety. 

Leaves with reniform glands. Fruit large, globular; suture 
faintly marked, except at the top. Skin thin, clear, beautiful, 
white on all sides. Flesh white to the stone, juicy, and melting, 
with a sweet, rich, and sprightly flavour. Beginning of Septem- 
ber. Flowers small. 


STRAWBERRY. 
Rose. 

The strawberry peach we received from Mr. Thomas Han- 
cock, of Burlington, proprietor of one of the most respectable 
and extensive nurseries in New Jersey. It is esteemed one of 
the very finest early varieties for orchard culture in that State. 
It is quite distinct from the Early York. 

Leaves with reniform glands. Fruit of medium size, oval, 
the cavity at the stem deeply sunk, the suture extending half_ 


round. Skin marbled with deep red over almost the whole sur- 


face. Flesh whitish, melting, juicy, rich, and of very delicious 
flavour. Middle of August. Flowers small. 


Sretson’s SEEDLING. 


Raised by N. Stetson, Bridgewater, Mass. Globose glands. 


THE PEACH. 62" 


Flowers small. Fruit large, roundish; suture indistinct. Skin 
greenish-white, marbled, and shaded with crimson in the sun, 
Flesh white, pink at the stone, very melting, juicy, trisk, rich, 
and luscious. Freestone. Ripens from middle to last of Sep- 
tember. (Hov. Mag.) 


Stump tHe Wor1.p. 


Fruit very large, roundish, a little oblong. Skin creamy- 
white, with a bright-red cheek; suture shallow, rather more 
than half round. Flesh white, juicy, and high-flavoured; very 
productive. A fine market variety. 


Van Zanvt’s SuPERB, 


Originated in the garden of R. B. Van Zandt, Long Island. 
Fruit medium size, oval. Skin nearly smooth, white, delicately 
marbled with red, giving it a waxen hue; the beauty and 
smoothness of the skin approximate in appearance to that of a 
nectarine. Flesh melting and delicious; separates from the 
stone. Ripens in August. Very productive. (Wm. R. Prince, 
MS.) This is the true variety, and distinct from the one for- 
merly described in this work. 


WaALTER’s Harty. 


Walter’s Early is, esteemed as one of the most popular early 
varieties for orchards in New Jersey, where it originated. It is. 
remarkably well adapted to the light sandy soil of that State, 

*bearing abundant crops of excellent fruit. 

Leaves with globose glands. Fruit large, roundish. Skin 
white, with arich red cheek. Flesh whitish, a little touched 
with red at the stone, melting, juicy, sweet, and of very agree- 
able flavour. Ripens about the 20th of August. 


Watpurton ADMIRABLE. 


An English variety, which is found very good here. 

Flowers small. Fruit large, roundish; suture medium. Skin 
greenish-white, finely shaded with dark-red in the sun. Flesh 
white, a little stained at the stone; juicy, melting, with a rich 
sweet flavour. Middle and last of September. 


Warp’s Late FREE. 


A fine late American variety; vigorous and productive , 
valuable for market. Glands reniform. Flowers small. Fruit 
rather large, roundish, inclining to oval. Skin white, with a 
_beautifill crimson cheek. Flesh white, slightly tinged with red 
at the stone, juicy, melting, rich, and excellent. Freestone. 
First of October. Weld’s Freestone may prove the same. 


628 THE PEACH. 


Wasuineton. Floy. 
Washington Red Freestone. Ken. 


The Washington is a handsome and very delicious peach, ol 
American origin. It was named and first introduced to notice 
by Mr. Michael Floy, nurseryman, New York, about forty years 
ago. The fruit ripens late; the tree is vigorous, hardy, and 
productive, and it is altogether a valuable variety. 

Leaves with globose glands. Fruit large, broad, depressed, 
with a broad, deep suture extending nearly Tound it. Skin very 
thin, yellowish-white, with a deep crimson cheek. Flesh pale 
yellowish-white, very tender, juicy, and melting, with a sweet, 
rich, and luscious flavour. It often adheres slightly to the 
stone, which is quite small. Middle of September. Flowers 
small, 


Waite IMPERIAL. 


The White Imperial is a new fruit, of most estimable quality. 
We consider it quite a valuable variety for every garden north 
* New York, as its flavour is very excellent. It is hardy and 
vigorous, and bears good and regular crops. 

“This fine peach originated (it 3 is believed, from the Noblesse) 
in the garden of David Thomas, of Cayuga county, N. Y., so 
long known for his skill and science as an amateur horticulturist. 


Tt was first made known to us by his son, J. J. Thomas, of Ma- 


cedon, N. Y. Leaves with globose glands, Fruit rather large, 
broad, depressed, hollowed at the summit, with a wide, deep 

cavity at the stem; the suture moderately deep, and the fruit 
enlar ‘wed on one of its sides. Skin yellowish-white, with only a 
slight tinge of red next the sun. Flesh nearly white, very melt- 
ing and juicy, of a very delicate texture, and the flavour sweet 
and delicious. Ripens among the earliest, a few days after the 
Early York, about the 25th of August. Flowers small. 


Wuirtz-Biossomep IncomparaBie. P. Man. Thomp. 
White Blossom, Willow Peach, 


This is a native fruit, of second quality, much inferior, both 
in flavour and appearance, to the Snow peach. Its seeds very 
frequently produce the same variety. ‘The flowers are white, 
the leaves are of a light green, and the wood pale yellow. 
Leaves with reniform glands. Fruit large, oval. Skin fair, 
white throughout. Flesh white to the stone, melting, juicy, 
sweet, and pleasant. Beginning of September. Flowers large, 
white 


pea 
AY 


THE PEACLL, 629 


CLASS II. 
Freestone Peaches with Deep Yellow Flesh,* 


Axsricotés. Thomp. O. Duh. 


Yellow Admirable. Admirable Jaune. O. Duh. Nois. 
Apricot Peach. D’Abricot. 
Grosse Jaune Tardive. D’Orange. (Orange Peach. Ken.) 


The Apricot Peach (or Yellow Admirable, as it is more fre 
quently called) is an old French variety, but little cultivated iz 
this country, though deserving of attention in the Middle States 
It ripens very late, and is thought to have a slight apricot fla 
vour. It grows with moderate vigour, and bears abundantly. 

Leaves with reniform glands. Fruit large, roundish-oval, 
with a small suture running on one side only. Skin clear yel- 
low all over, or faintly touched with red next the sun. Flesh 
yellow, but a little red at the stone, firm, rather dry, with a 
sweet and agreeable flavour. Stone small. Ripens at the be 
ginning of October. Flowers large. 


Bercen’s YELLOw. 


Bergen’s Yellow is a native, we believe, of Long Island. It is 
very large, and of very delicious flavour. It is darker coloured, 
more depressed in form, rather finer flavoured, and ripens some 
days later than the. Yellow Rareripe, which it much resembles. 
It is a moderate, but good bearer. It is earlier, and much supe- 
rior to the Melocoton, and its glands distinguish it, also, trom 
that variety. 

Leaves with reniform glands. Fruit large (often measuring 
nine inches in circumference), globular, depressed, and broad; 
the suture well marked, and extending more than half round. 
Skin deep orange, dotted with some red, and with a very broad, 
dark-red cheek. Flesh deep yellow, melting, juicy, and of rich 
and luscious flavour. Ripens at the beginning of September. 
Flowers small. 


CotumBia. Coxe. 
Pace. 


The Columbia is a singular and peculiar peach. It was 
raised by Mr. Coxe, the author of the first American work on 


=_* 


* Nearly all this class are of American origin, and the Yellow Alberge 
of Europe is the original type. They are not so rich as Class I., and re- 
quire our hot summers to bring out their flavour. In a cold climate, the 
acid is always prevalent. Hence they are inferior in England, and at the 
nor‘l.ern limits of the peach in this country 


* 


630 THE PEACH. 


fruit trees, from a seed brought from Georgia. It is a very ex 
cellent fruit, which every amateur will desire to have in his gar- 
den. The tree is not.a very rapid grower, and bears only mo- 
derate crops, being, of course, all the less subject to speedy de- 
cay. The young wood is purple. 

Leaves with reniform glands. Fruit large, globular, broad 
and much depressed, the suture distinct, extending half way 
round, Skin rough and rather thick, dull dingy red, sprinkled 
with spots and streaks of darker red. Flesh bright yellow, of 
the texture, as Coxe remarks, of a very ripe pineapple, rich, jui- 
cy, and of very excellent flavour. Ripens from the beginning to 
the middle of September. 3 


Crawrorp’s Earty MeEtocoron. 
Early Crawford. Ken. Crawford’s Early. 


This is the most splendid and excellent of all early yellow- 
fleshed peaches, and is scarcely surpassed by any other variety 
in size and beauty of appearance. As a market fruit, it is per- 
haps the most popular of the day, and it is deserving of the 
high favour in which it is held by all growers of the peach. It 
was originated, a few years ago, by William Crawford, Esq., of 
Middletown, New Jersey. The tree is vigorous, very fruitful, 
and hardy. 

Leaves with globose glands. Fruit very large, oblong, the 
swollen point at the top prominent; the suture shallow. Skin 
yellow, with a fine red cheek. Flesh yellow, melting, sweet, 
rich, and very excellent. It ripens here the last week in Au- 
gust. Flowers small. 


CrawFrorp’s Late MretocorTon. 
Crawford’s Superb Malacatune. 


Crawford’s Late Melocoton, from the same source as the fore- 
going, is one of the most magnificent American peaches. We 
think it unsurpassed by any other yellow-fleshed variety, and 
deserving of universal cultivation in this country. As a splen- 
did and productive market fruit, it is unrivalled, and its size, 
beauty and excellence, will give it a place in every garden, 

Leaves with globose glands. Fruit very large, roundish, with 
a shallow but distinct suture. Skin yellow; with a fine dark- 
red cheek. Flesh deep yellow, but red at the stone, juicy and 
meiting, with a very rich and excellent vinous flavour. Ripens 
from the 20th to the last of September. Flowers small. 


Exiza Preacu. 


Origin, Philadelphia. Leaves large, with reniform glands, 


THE PEACH. 631 


Fruit medium, round, terminating in a nipple. Skin yellow, 
with a mottled red cheek, Flesh yellow, red at the stone, 
which is free. Last of September. (W. D. Brinckle in Pom.) 


Harcu. 


Originated with S. O. Hatch, Franklin, Conn.; hardy and va- 
luable at the North. Glands globose. Fruit ragndish, pointed; 
suture shallow. Skin deep yellow; blush in the sun. Flesk 
yellow, melting, sweet and excellent. Freestone. First of Sep 
tember. (Cole.) 


Jacques’ RaRERIPE. 
za Jacques’ Yellow Rareripe. 


Origin, Mass. A large yellow peach, of medium quality and 
productive. Glands reniform. Flowers small. Fruit large, 
roundish, compressed; suture shallow. Skin dark yellow, most- 
ly shaded with dull red. Flesh yellow, red at the stone, juicy, 
slightly subacid. Freestone. Middle of September. 


Lincoiy. 


Origin, Lincoln, Mass.; very hardy and productive. Glands 
globose. Fruit large, roundish; suture large. Skin rich yel- 
low, mostly covered with dark purplish red, much downy. 
Flesh yellow, with a tinge of red at the stone, juicy, of a very 
rich, sweet and excellent flavour. Freestone. From first to 


last of September. (Cole.) 


Merriam. 


Glands globose. Fruit very large, short, oval. Skin light 
yellow, bright red cheek. Flesh yellow, red at the stone, melt- 
ing, very juicy, of a sweet luscious flavour. First of October. 
(Cole.) 

Mrs. Pornserrts. 


Origin, South Carolina. Tree vigorous «nd productive, 
Globose glands. Fruit large, globular, with a regular suture, 
Skin yellowish, inclining on the exposed side tu a brownish tint, 
veined with red. Flesh of rich yellow, juicy. melting, and of 
first quality; partially adherent. Ripens from Ist to 12th o 
August in South Carolina. (William Summer.) P 


Owen. 
Owen's Lemon Rareripe. 


Origin, garden of J. Owen, Cambridge, Mass. Glands globose, 
Fruit large, roundish; suture large. Skin rich yellow, mostly 


ed gi 


632 THE PEACH. 


covered with dark red or purplish red in the sun. Flesh yel- 
low, red at the stone, tender, very juicy, of a delicious saccha- 
rine, and slightly subacid flavour. Freestone. Middle to last 
of September. (Cole.) 


Princn’s Exce.sior. 


Originated with William R. Prince, Flushing, Long Island. 
Fruit very large, round; suture slight, a mere line, ending in a 
flattened depression at top, where there is a slight cavity, and a 
httle abortive mamelon. Skin a most splendid pure bright 
orange colour. Flesh golden yellow to the stone, very rich, lus- 
cious, aromatic, apricot, or exquisite orange flavour, sweet and 
rich; separates freely from the stone. Ripens middle of Octo- 
ber: well suited to the South. (W. R. Prinee’s MS.) 


Poo.r’s Large Yettow. Ken. 
Poole’s Late Yellow Freestone. 


A very large peach, of the Melocoton family. It lately ori- 
ginated near Philadelphia, and bears fine crops. 

Leaves with reniform glands. Fruit large, roundish, with a 
suture extending from the base to the top. Skin deep yellow, 
with a dark-red cheek. Flesh yellow, but red at the stone, rich, 
juicy, and of excellent flavour. Ripens last of September. 


Rep Cxeex Metocoton.* Pom. Man. 


Malagatune. Yellow Malocoton. 
Malacatune. Yellow Malagatune. 
Hoge’s Melocoton. Red Cheek Malocoton, Come, 


The Melocoton (or Malagatune, as it is commonly called) is 
almost too well known to need description. Almost every or- 
chard and garden in the country contains it, and hundreds of 
thousands of bushels of the fruit are raised and sent to market 
in this country, every year. It isa beautiful and fine fruit in 
favourable seasons, though in unfavourable ones the acid frequent- 
ly predominates somewhat in its flavour. It is an American 
seedling, and is constantly reproducing itself under new forms, 
most of the varieties in this section having, directly or indirect- 
ly, been raised from it; the finest and most popular at the pre- 
sent time, being Crawford’s Early and Late Melocotons, both 
greatly superior, in every respect, to the original Melocoton. 

Leaves with globose glands. Fruit large, roundish oval, with 
a swollen point at the top. Skin yellow, with a deep-red check 


* Melocoton is the Spanish for Peach. 


a THE PEACH. 638 


Flesh deep yellow, red at the stone, juicy, melting, with a good, 
rich, vinous flavour. First of September. Flowers small. 


Reeves’ Favovrire. 


Raised by Samuel Reeves, Salem, New Jersey; a hardy ané 
productive kind. Glands globose. Flowers small. Fruit large, 
roundish, inclining to oval, with a swollen point. Skin yellow, 
with a fine red cheek. Flesh deep yellow, red at the stone, jui- 
cy, melting, with a good, vinous flavour. Freestone. Middle 
of September. 


a 


Scorr’s NonpAREIL. 


Origin, Burlington, New Jersey. Resembles Crawford’s Late, 
but sweeter. Glands globose. Fruit large, roundish, slightly 
oblong; suture medium. Skin deep yellow, with a fine dark- 
red cheek. Flesh yellow, red at the stone, juicy, sweet, with a 
rich and excellent vinous flavour. Freestone. Last of Septem 
ber. 

Suitu’s Favourire. 


Tree vigorous, hardy, and productive: grown by Calvin Smith, 
Lincoln, Mass. Glands reniform. Fruit large, roundish; suture 
-deep. Skin yellow, mostly covered with deep, rich red. Flesh 
yellow, juicy, sweet, rich, and delicious flavour. One of the best 
for general culture and market. Freestone. Middle to last of 
September. (Cole.) 


Smock Freestone. Ken. 
St. George. 


It was originated not long since by Mr. Smock, of Middleton, 
New Jersey, the centre of extensive peach cultivation. 

Leaves with reniform glands. Fruit large, oval, narrowed 
towards the stalk, and rather compressed on the sides. Skin 
light orange yellow, mottled with red, or often with a dark-red 
cheek, when fully exposed. Flesh bright yellow, but red at the 
stone; moderately juicy and rich. Ripens last of September 
and first of October. 


SusQquEHANNA. 
Griffith. 


Originated with Mr. Griffith, on the banks of the Susquehan- 
na. A very large, handsome fruit, and is a special favourite iy 
that section. Fruit very large, nearly globular. Skin rich yel- 
low, with a beautiful red cheek, nearly covering the whole sur- 
face. Flesh yellow, sweet, juicy, with a rich, vinous flavour 
Ripens from the first to the middle of September. It is said te 
be the best of all the yellow-fleshed peaches. 

x 


634 THE PEACH. 


Tirvs. 


Originated with Mrs. Sarah Titus, Philadelphia. Size large, 
roundish. Skin fair yellow, with a rich cheek; cavity open, 
Flesh yellow, red next the stone, juicy, non-adherent. Flavour 
luscious; quality “best.” Maturity, middle to last of Septem 
ber. Freestone. (Interm. Rep.) 


Turts’ RarERIPE. 


Originated with Bernard Tufts, Billerica, Mass. Very hardy, 
vigorous, and productive. Glands globose. Fruit medial, round- 
ish. Skin yellowish, with a bright-red cheek. Flesh yellow, 
melting, very sweet and luscious. Freestone. Middle to last of 
September. (Cole.) 


YeEttow AxBerce. Thomp. 


Alberge Jaune. O. Duh. Purple Alberge. Lind. 
Péche Jaune. Red Alberge. 

Gold Fleshed. Golden Mignonne, 
Yellow Rareripe, of many American gardens. 


The Yellow Alberge is an old French variety, and one of the 
earliest of the yellow-fleshed peaches. It is no doubt the origi- 
nal sort from which our Melocotons and Yellow Rareripes have 
sprung in this country. It has only a second-rate flavour, except 
in rich, warm soils, and is not comparable to the Yellow Rare- 
ripe in size or quality. 

Leaves with globose glands. Fruit of medium size, roundish, 
with a well-marked furrow running half round. Skin yellow, 
with a deep purplish-red cheek. Flesh yellow, but deep red 
at the stone; soft, juicy, sweet, with a pleasant vinous flavour. 
Middle of August. Flowers small. 

The Rosanna (Lind. Thomp.), Alberge Jaune, of many French 
gardens, and Yellow Alberge of some gardens here, differs from 
the above only in having reniform glands, and ripening ten or 
twelve days later. Flavour second rate. 


YeLLow RareERIPe. 
Large Yellow Rareripe. Marie Antoinette. 


One of the finest very early yellow-fleshed peaches. It is an 
American seedling, produced about a dozen years ago, and well 
deserves the extensive cultivation it receives, both in the orchard 
and garden. 

Leaves with globose glands. Fruit large, roundish, the su- 
ture slightly depressed, extending more than half round; the 
swollen point at the top small. 


* 


THE PEACH. 635 


Skin deep orange yellow, somewhat dotted with red, the cheek 
rich red, shaded off in streaks. Flesh deep yellow, but red at the 
stone, juicy, melting, with a rich and excellent vinous flavour, 
Ripens from the 25th to the 30th of August. Stone small, 
Flowers small. 


CLASS IIL. 
Clingstone Peaches (or Pavies). 


Broop Curnestone. Floy. 
Claret Clingstone. Blood Cling. 


The Blood Clingstone is a very large and peculiar fruit, of no 
value for eating, but esteemed by many for pickling and pre- 
serving; the flesh very red, like that of a beet. This is an 
American seedling, raised many years ago from the French 
Blood Clingstone—Saneurnote a Cuarr ApHERENTE. It is a 
much larger fruit than the original sort, which has large flowers, 
otherwise they are the same in all respects. 

Leaves with reniform glands. Fruit often very large, round- 
ish, oval, with a distinct suture. Skin very downy, of a dark, 
dull, clouded, purplish red. Flesh deep red throughout, firm 
and juicy—not fit for eating. September to October. Flowers 
small. 

There is a FRencu Bioop Freestone (Sanguinole, Sanguine, 
Cardinale, or Betrave, Duh. Thomp.) of the same nature, and 
used for the same purpose as this, but smaller in size, and not 
equal to it for cooking. Leaves without glands. 


Buianton Curne. 


Leaves large. Glands reniform. Fruit large, and shaped like 
Lemon Cling, with the same projecting, swollen point. Skin 
rich orange, with a slightly reddened cheek. Flesh orange yel- 
low, firm, but full of a delicious, vinous juice. Later and better 
than Lemon Cling. Reproduces itself from seed. Ripens 10th 
A gust. (White's Gard.) 


Borpeavux C.iina. 


Raised from a stone brought from Bordeaux. Fruit large, 
oblong, or oval; a little one-sided; suture shallow. Skin very 
downy, lemon yellow, with a red cheek, Flesh yellow, red at 
the stone (to which it clings), juicy, melting, and of an excellent 
vinous flavour: one of the best of its season, First of August 
(Wm. N. White, MS.) 


636 THE PEACH. * 


Carnerine. Lang. Lind. P. Mag. Thorp. 


The Catherine Cling is a very fine old English variety, of 
excellent quality, but not, we think, equal to the Large White 
Clingstone, a native seedling, so much esteemed in the Middle 
States. 

Leaves with reniform glands. Fruit large, roundish oval, more 
swollen on one side than the other, and terminated by a small 
swollen point at the top. Skin pale yellowish-green, much 
sprinkled with red dots; the exposed cheek of a bright, lively 
red, streaked with darker red. Flesh firm, yellowish-white, but 
dark-red at the stone, to which it adheres very closely; juicy, 
rich, and excellent. Middle and last of September. Flowers 
small, 


CutneseE C1iIina. 


Reniform glands. Flowers small. Fruit large, globular ; sides 
compressed ; suture quite shallow. Skin creamy-white, shaded 
and marbled with fine red. Flesh white, red at the stone (which 
is adherent), very juicy, melting, with a rich, excellent vinous 
flavour. Ripens first to middle of September. At the south, 
from the middle of July to first of August. 

Tree vigorous and productive. Imported from China, 


Donauoo Cina. 


From Mr. Donahoo, Clark county, Ga. Glands reniform. 
Fruit very large, roundish; suture quite deep on one side, and 
visible entirely around the fruit; apex depressed. Skin creamy- 
white, beautifully dotted and tinged with red in the sun. 
Flesh white to the stone, exceedingly juicy, excelling the Heath 
Cling in tenderness of texture, and equally rich and luscious, 
and a most desirable variety. Ripens from 10th to 20th Sep 
tember. (Ga. Pom. S. Rep.) 


Exmrira Ciinc. 


Originated with Dr. M. W. Phillips, Miss. Glands reniform. 
Flowers small. Fruit large, oval, depressed; suture rather shal- 
low on one side. Skin white, with a geeenish-yellow tinge, 
quite downy. Flesh white, tinged with red at the stone, to 
which it adheres; sweet and good. Early in August. (Wm. N 
White, MS.) 


FLEWELLEN CLIna. 


Fruit large, globular, depressed at the apex. Skin downy, 
yellowish-white, mostly overspread with shades of red; dark, 
dull purplish-red in the sun, the lighter tints of red somewhat 


5 tte 


wap 
¥ P+ 


° THE PEACH. 637 


m stripes. Flesh yellowish-white, red at the stone, to which it 
firmly adheres, very juicy, sweet, and high flavoured; a desir- 
able early cling, First of August. (Wm. N, White, MS.) 


Horton’s Deticious. 


Fruit large, roundish, inclining to oval, depressed at apex, 
point very small, and within the depression; suture shallow. 
Skin moderately downy, of a rich, creamy white, with a faint 
blush in the sun. Flesh white to the stone, with the exact fla- 
vour of a Heath Cling; quality “best.” From first to middle of 
October. (Ga. Pom. 8. Rept.) 


Hystop. 
Hyslop’s Clingstone. 


Origin unknown; an American variety, hardy and productive. 
Glands reniform. Flowers small. Fruit large, roundish, inclin- 
ing to. oval. Skin white, with a crimson cheek. Flesh very 
juicy, melting, with a rich, vinous flavour; adheres to the 
stone. First of October. 


Hearn. Coxe. 


Heath Clingstone. Fine Heath. 
Red Heath. 


The most superb and most delicious of all late Clingstones. 
It seldom ripens in New England, but here, and to the south- 
ward, it is one of the most valuable kinds, of very large size, and 
the very finest flavour. 

Coxe informs us that this is a seedling produced in Maryland 
from a stone brought by Mr. Daniel Heath from the Mediterra- 
nean; and it is frequently still propagated from the stone, with- 
cut variation, in that State. The tree is vigorous, long livec, 
and moderately productive; with the shortening-in mode of 

runing, the fruit is always large and fine, otherwise often poor. 
his tree is well deserving of a place on the espalier rail or wall, 
at the north. 

Leaves nearly smooth on the edges, with reniform glands 
Fruit very large, oblong, narrowing to both ends, and terminat- 
ing at the top with a”large swollen point; the suture distinct on 
one side. Skin downy, cream-coloured white, with a faint 
blush or tinge of red in the sun, or a brownish cheek. Flesh 
greenish-white, very tender and melting, exceedingly juicy, 
with the richest, highest, and most luscious flavour, surpassed 
by no other variety. It adheres very closely to the stone. It 
ripens in October, and frequently keeps for a month after teing 
gathered. Flowers small. 

Baywn’s New Hearty is a recent seed'ing, very similar in all 


638 THE PEACH. 


respects, originzted by Dr. Bayne, of Alesandits, 2 C.’ Ef as 
considered rather finer by some. 


Hutt’ s ATHENIAN. 


From Henry Hull, Jr, Athens,Ga. Fruit very large, oblong, 
depressed at apex ; snture a mere line. Skin very downy, yellow- 
ish-white, marbled with dull red in the sun. Flesh white, pale 
red at the stone, rather firm and rich, with a high vinous fla- 
vour; a great acquisition. October. (Ga. Pom. 8. Rept.) 


IncoMPARABLE. Lind. Thomp. 
Pavie Admirable. Bon. Jard. Ken. Late Admirable Cling. 

Larger than the Catherine, which it resembles. It is inferior 
to it and several others in flavour, and is only worthy of cultiva- 
tion for market. 

Leaves with reniform glands. Fruit large, roundish, one side 
enlarged. Skin pale yellowish-white, light red on the exposed 
side. Flesh yellowish-white, red at the stone, juicy, melting, 
and of agreeable flavour. Last of September. Flowers small. 


Jackson Cine... 


Raised by Mrs. L. A. Franklin, Athens, Ga, Fruit large, ob- 
long, with a very large, swollen point. Skin rich dark yellow, 
covered with dark red in the sun, Flesh rather firm, orange- 
yellow, and dark red at the stone; juicy, sprightly, rich, and 
delicious; quality “best.” Last of August. (Ga. Pom. S. Rep.) 


Larce Wuitrt CLInGsToNneE. 


New York White Clingstone. Fley.  Williamson’s New York. 
Selby’s Cling. 

The Large White Clingstone is by far the most popular of this 
class of peaches in this State, and in New England. We think 
it superior to the Catherine and Old Newington, and only sur- 
passed in flavour by the Oldmixon Cling and the Heath Cling. 

This variety was raised about forty years ago by David Wil- 
liamson, a nurseryman, in New York, and was first described by 
Floy as the New York Clingstone. But as it is universally 
known now by the present title, we have placed the original 
names as synonymes. The light colour and excellent quality 
of this fruit render it the greatest favourite for preserving in 
brandy or sugar. The tree is remarkably hardy and long lived; 
rarely if ever being attacked by the yellows. It bears regular 
and good crops. 

Leaves with globose glands. Fruit large, round; the suture 
sligh‘, and the swollen point at the top small. Skin white (in- 
clining to yellow only when over-ripe), dotted with red on the 
sunny side, or with a light-red cheek when fully exposed. Flesh 


THE PEACH. y 639 


whitish, tender, very melting, full of juice, which is very sweet, 
iuscious, and high flavoured. Beginning and middle of Septem 
ber. Flowers small. 


Late Yettow ALBERGE. Pom. Man. 
October Yellow. Algiers Yellow. 
Algiers Winter. 

A very late Clingstone peach, entirely yellow, scarcely good 
for eating, but esteemed by some for preserving. It was origin 
ally introduced from the south of France, and has been consi- 
derably cultivated here, but we have abandoned it. The Heat 
Cling is in every way greatly its superior. 

Leaves with reniform glands. Fruit of medium size, round- 
ish-oval, with a small, distinct suture. Skin downy, green till 
the last of September, but at maturity being yellow. Flesh 
yellow to the stone, very firm, rather juicy, sweet. October 
Flowers large. 


Lemon Cuinestone. Floy. Thomp. 


Kennedy’s Carolina. Pom. Man. Long Yellow Pineapple. Coze. 
Kennedy’s Lemon Clingstone. Pineapple Clingstone. 
Largest Lemon. Yellow Pineapple. 


The Lemon Clingstone is one of the largest and most beauti- 
ful of all the yellow-fleshed clings; and though of course inferior 
in flavour to the white-fleshed, is deserving of its universal popu- 
larity. It is originally a native of South Carolina, and was 
brought from thence by a Mr. Kennedy, of New York, before 
the war of the Revolution. There are now many seedlings re- 
produced from it, but none superior to the original. This is a 
very productive, hardy tree. 

Leaves long, with reniform glands. Fruit large, oblong, nar- 
rowed at the top, and having a large, projecting, swollen point, 
much like that of alemon. Skin fine yellow, with a dark brown- 
ish-red cheek. Flesh firm, yellow, slightly red at the stone, 
adhering firmly, with a rich, sprightly, vinous, sub-acid flavour, 
Middle and last of September. Flowers small. 


Oxtp Newineron. Lang. Lind. Thomp. 


Newington. Parkinson. (1629.) 
Large Newington. Come, 


A celebrated’ English Clingstone, which has been in cultiva- 
tion more than 200 years, and still is perhaps the best in the 
English climate. Although excellent, it is not so generally es- 
teemed here as the Large White Cling and Oldmixon Cling- 
stone. 

Leaves serrated, without glands. Fruit large, roundish, the 
suture slight. Skin pale yellowish-white, with a fine red cheek, 
marked with streaks of darker red. Flesh pale yellowish- 


640 THE PEACIIL 


white, deep red at the stone, to which it always adheres very 
firmly; melting, juicy, and rich. Ripens about the 15th of 
September. Flowers large. . 


OLpMIxON CLINGSTONE. Coxe. 
Oldmixon Cling. 


The Oldmixon Clingstone is certainly one of the highest fla. 
. oured of all peaches known in this country, where it is raised 
in perfection, and should have a place in every good garden; 
indeed we consider this, the Large White Cling, and the Heath 
Cling, as being the sorts among the most desirable of this class 
of peaches for small collections. 

Leaves with g!obose glands. Fruit large, roundish-oval, the 
suture distinct only at the top, on one side of which the fruit is 
slightly enlarged. Skin yellowish-white, dotted with red, or 
with a red cheek, varying from pale to lively red. Flesh pale 
white, very melting and juicy, with an exceedingly rich, lus- 
cious, high flavour. First of September. Flowers small. 


ORANGE CLINGSTONE. 


The Orange Cling is a very large, handsome, and excellent 
fruit, somewhat resembling the Lemon Cling in colour, but glo- 
bular in form, rather richer in flavour, and quite a distinct sort. 

Leaves large, serrated, without glands. Fruit large, round, 
the suture distinctly marked, and extending nearly round the 
fruit; swollen point at the top, none. Skin deep orange, with 
a rich dark-red cheek. Flesh dark yellow, rather firm, juicy, 
with rich, vinous flavour. September. Flowers small. 


Pavig DE Pompons. Jon. Jard. Lelieur. Thomp. 


Monstrous Pomponne. t Lind Pavie Rouge de 
Monstrous Pavie. : Pomponne. O. Duh. 
Pavie de Pomponne Grosse. Pavie Camu. 
Pavie Monstrueux. Gros Mélocoton. 

Gros Persique Rouge. 


A very large and magnificent old French Clingstone, not so 
well known in this country as it deserves. The fruit is very 
solid in flesh, and much sweeter here than in France. The tree 
is of very strong growth. 

Leaves with reniform glands. Fruit very large, roundish 
oval, with a well-marked suture extending to the top, and ter- 
minating there im an obtuse swollen point. Skin yellowish- 
white, a good deal covered with the broad, very deep red colour 
of its cheek. Flesh firm, yellowish-white, deep red at the stone, 
to which it adheres very firmly, and which is rather small; 
‘uicy, flavour sweet and good. First of October. Flowers large. 


THE PEACH. 641 


Prince’s CLimax. 


Originated on the farm of George Mitchell, Flushing, Long 
Island; very productive. Fruit large, oval. Skin yellow, with 
a crimson cheek, and two-thirds mottled with crimson. Flesh 
yellow, very rich, aromatic, pineapple flavour; adheres to the 
stone. Ripens the middle and end of September. (William R. 
Prince’s MS.) 


SHANGHAE. 


Trees of this variety and*Chinese Cling were sent to this 
country by the late Mr. Winchester, while British Consul at 
Shanghae. Tree vigorous. Glands reniform. Flowers large. 
Fruit large, oval, truncate ; suture distinct, extending from the 
base to beyond the apex, deepening very much at the apex, so 
as to form quite a cavity. Skin greenish-yellow, quite downy, 
sometimes a little mottled, or shaded with pale red. Flesh 
greenish-yellow, very melting, juicy, adhering to the stone, with 
a high, vinous flavour. Ripens from first to middle of Septem- 
ber. At the south, last of July and first of August. 


Smity’s Newineron. Lind. Thomp. 
Early Newington, U of the 
Smith’s Early Newington, | Lnglish. 
Early Newington. Coze. 

This is one of the best early Clingstone peaches. It is of 
English origin, and is little cultivated in this country. The 
Early Newington of our gardens as generally known (see Karly 
Newington Freestone), is earlier and a very much finer variety, 
with reniform glands, being a partial Clingstone, but most fre- 
quently parting from the flesh, has quite supplanted it. 

Leaves serrated, without glands. [ruit middle-sized, rather 
oval, narrower at the top, and one half a little enlarged. Skin 
pale straw-colour, with a lively red cheek streaked with purple. 
Flesh firm, pale yellow, but light red at the stone, to which it 
adheres closely ; juicy, and of very good quality. Last of Au- 

rust. Flowers large. 

What Mr. Thompson calls “ Vewington of the Americans” 

a seedling cling with globose glands, and of second quality, quite 
distinct from our Early Newington Freestone. 


STEPHENSON CLING. 


From Thomas Stephenson, Clark county, Ga. Fruit large, 
roundish ; suture distinct. Skin very downy, of a creamy tint, 
shaded with flesh-colour—the tint deepening in the sun to a 
dark, dull, purplish red where fully exposed. Flesh white, some- 
what tinged with red, and deep red at the stone. Flesh very 


642 THE PEACH. 


tender, melting, ju‘sy, and of a delicious vinous flavour, quality 


“best.” September first. (G. Pom. 8. Rep.) 


TIPPECANOE. 
Hero of Tippecanoe. 


A new, very large, and handsome Clingstone, originated b 
dr. George Thomas, of Philadelphia, and first exhibited before 
the Horticultural Society there in 1840. Its lateness and beauty 

‘render it a valuable kind. 

Leaves with reniform glands, the shoots dark purplish-red, 
Fruit very large, nearly round, a little compressed on the sides 
Skin yellow, with a fine red cheek. Flesh yellow, juicy, with 
a good vinous flavour. It ripens from the 20th to the last of 
September. Flowers small. 


WASHINGTON CLINGSTONE. 


An American variety, remarkably juicy and sweet. Although 
Thompson finds it third rate in England, it is here scarcely sur- 
passed. To use the expressive words of one of our friends in 
Maryland, a good judge of fruit, “there is nothing better than 
this peach out of Paradise.” It is neither handsome nor pre- 
possessing externally. 

Leaves with reniform glands. Fruit of medium size, round- 
ish. Skin yellowish-green, marked with grey specks, and with 
a slight tinge of red on the sunny side. Flesh very juicy, ten- 
der, and melting, with a very sweet and luscious flavour. Last 
of September. Flowers small. 


Curious or Ornamental Varieties. 


DovsiE Biossomep. Thomp. 


Double Flowering Peach. Pécher a Fleurs Doubles. Bon. Jard. 
Rose Flowering. Pécher 4 Fleurs Semi-Doubles. 0. Duh. 


The Double Blossomed peach is, when in full bloom, one of 
the gayest and most beautiful of fruit trees, and blooming with 
its lovely companion, the Double Flowering Cherry, finds a 
place in all our pleasure-grounds and ornamental plantations. 
Its flowers are three times the size of those of the common 
peach, of a lively rose colour, nearly full double, and so thickly 
disposed on the branches as to be very striking and showy. 
They are produced at the usual season, or a few days later. 

This sort is rendered more dwarf for shrubberies, by budding 
it upon the Mirabelle, or the Cherry Plum stock. 

The leaves have reniform glands. The fruit, which is spar- 
‘ingly produced, is roundish-oval, pale greenish-yellow, faintly 
tinged with red, freestone, ard of indifferent flavour. 


THE PEACH. 645 


Fiat Peacn or Carns. Lind. Thomp. 


Chinese Peach. Java Peach. 
Peen To. 


A very singular variety, from China, where the gardeners a& 
fect all manner of vegetable curiosities. The fruit is of small 
size, about two inches in diameter, and so much flattened at the 
euds that only the skin and the flat stone remains, the fleshy 
part being crowded on either side. The tree is of rather dwart- 
ish habit, and holds its leaves very late. The fruit is of very 
good flavour, and is well worthy of a place in the gardens of 
the curious.* 

Leaves with reniform glands. Fruit small, so much flattened 
as to form a deep hollow at both ends, having at the top a sin- 
gular broad, rough, five-angled eye. Skin pale yellowish-green, 
mottled with red on one side. Flesh pale yellow, with a circle 
of red round the stone (from which it separates), sweet, juicy, 
with a slight noyeau flavour. Beginning of September. Flow- 
ers large. 

Weepine PEacu. 
Reid’s Weeping Peach. 


A peculiar variety, with pendent, weeping branches, and a 
habit much like that of the weeping ash. It was lately origi- 
nated by Mr. William Reid, the skilful nurseryman at Murray 
Hill, near New York. To display itself to advantage, it should 
be grafted six or eight feet high, on the clean stem of a peach 
or plum stock. Reniform glands. Flowers large. 


Selection of choice peaches, to furnish in succession. Free- 
stones: Early York, Early Newington, Cooledge’s Favourite, 
George 4th, Grosse Mignonne, Crawford’s Early, Brevoort, Old- 
mixon Free, Morris White, Bellegarde, Nivette, Ward’s Late 
Free, Noblesse, Late Red Rareripe, Bergen’s Yellow, Druid 
Hill. Clingstones: Large White, Oldmixon and Heath Clings. 

Selection of hardy sorts, for a northern latitude: Tuft’ 
Early, Early Chelmsford, White Imperial, Moore’s Favourite, 
Lincoln, Red Cheek Malagatune, Snow, Smith’s Favourite, Tuft’s 
Rareripe, Clinton, Kenrick’s Heath, Crawford’s Early, Oldmixon 
Cling. 

Selection of peaches, furnished by Wm. N. White, Athens, 
Ga., that have proved best in that State, and ripen in succession 
from first of July to first of November, and will probably suit 
most localities at the south : 


* This variety has been several times imported to this country and lost 
pp the way. Should any one of our amatcurs now possess it, we shall be 
mach gvatifiel to receive buds of it. 


644 “ THE NECTAKINE. 


Early Anne, Early Tillotson, Early York (serrate), Early 
Chelmsford, Large Early York, Van Zandt’s Superb, Crawford’s 
Early, George the 4th, Stump the World, Crawford’s Late, Late 
Admirable, Druid Hill, La Grange, Montgomery’s Late, Presi- 
dent Church, Edwards’ Late White, Baugh, Lady Parham, 
Pride of Autumn, Baldwin’s Late. 

A succession of the best clingstones for Georgia, ripening 
from the last of July to first of November* (Wm, N. White): 

Flewellen Cling, Bordeaux, Large White, Oldmixon, Lemon, 
Blanton, J ackson, Tippecanoe, Catherine, Raymond, Heath, 
Donahoo, Stephenson, Horton’s Delicious, Hull’s Athenian. 


CHAPTER XXIII. 
THE NEOCTARINE. 
Persica vulgaris (v.) Levis. Dec. Rosacec of Botanists. 


Tue Nectarine is only a variety of the peach with a smooth 
skin (Péche lisse, or Brugnon of the French). In its growth, 
habit, and general appearance, it is impossible to distinguish it 
from the peach tree. The fruit, however, is rather smaller, 
perfectly smooth, without down, and is one of the most waxs 
like and exquisite of all productions for the dessert. In flavour 
it is perhaps scarcely so rich as the finest peach, but it has more 
piquancy, partaking of the noyeau or peach-leaf flavour. 

The Nectarine is known in Northern India, where it is called 
moondla aroo (smooth peach). It appears to be only a distinct, 
accidental variety of the peach, and this is rendered quite cer- 
tain since there are several well-known examples on record of 
both peaches and nectarines having been produced on the same 
branch+—thus showing a disposition to return to the natural 
form. Nectarines, however, usually produce nectarines again on 
sowing the seeds; but they also occasionally produce peaches. 
The Boston Nectarine originated from a peach stone. 

The Nectarine appears a little more shy of beariug in this 
country than the peach, but this arises almost always from the 
destruction of the crop of fruit by the cwrculio, the destroyer of 
all smooth-skinned stone fruit in sandy soils. Ttis quite hardy 
here wherever the peach will thrive, though it will not generally 
bear large and fine fruit, unless the branches are shortened-in 
annually, as we have fully directed for the peach tree. 


* Southern pevple generally prefer clings to freestones. 
+ See London Gardener’s Magazine, vol. 1, p. 471; vol. 14, p. 53. 


—— ee 
| j 


THE NECTARINE. , 64é 
‘ 


With this easy system of pruning, good crops are readily ob- 
tained wherever the curculio is not very prevalent. 

The culture of the Nectarine is, in all respects, precisely simi- 
Jar to that of the peach, and its habits are also completely the 
same. It is longer lived and hardier, when budded on the 
plum, but still the nurserymen here usually work it on the peach 
stock. 


CLASS I. 
Freestone Nectarines. (Péches lisses, Fr.) 


[The same characters are used as in describing peaches, for which the 
eader is referred to that part.] 


Boston. Thomp. 


Lewis’s 
Perkins’ Seedling. t Ken 

This American seedling is the largest and most beautiful of 
all nectarines. It was raised from a peach stone by Mr. T. 
Lewis, of Boston. The fruit, though not of high flavour, is ex- 
sellent, the tree very hardy and productive, and one of the best 
Yor general standard culture. Mr. Perkins’ seedling, raised from 
the original Lewis tree, is quite identical, and we adopt the 
name of “ Boston” Nectarine as the standard one. 

Leaves with globose glands. Fruit large and handsome, round- 
ish-oval. Skin bright yellow, with very deep red cheek, shaded 
off by a slight mottling of red. Flesh yellow to the stone 
(which is small and pointed), sweet, though not rich, with a 
pleasant and peculiar flavour. First of September. Flowers 
small. 


Duc pu Tetiier’s. Lind. Thomp. 


Duce Tilliers. Duke de Tilley. 
Duc de Tello. Du Tilly’s. 


A very excellent Nectarine, considerably resembling the El 
ruge, but a much greater bearer. 

Leaves with reniform glands. Fruit rather large, roundish- 
oblong, being slightly narrowed at the top, and broad at the 
base or stalk. Skin pale green, with a marbled, purplish-red 
cheek. Flesh greenish-white, pale red at the stone, melting, 
juicy, sweet, and good. Last of August. Flowers small. 


Downton. Thomp. 


The Downton is a seedling raised by Mr. Knight. It is, in 
quality appearance, and season, an intermediate variety be: 


646 THE NECTARINE. 


_ 
tween the Violette Hative. and the Elruge, ripening a few daya 
earlier than the latter. 

Leaves with reniform glands. Fruit large, roundish-oval. 
Skin pale green, with a deep violet-red cheek. ” Flesh pale green, 
slightly red at the stone; melting, rich, and very good. Ripens 
about the 25th of August. Flowers small. 


Etrvues. Thomp. 
Common Elruge. } 7; 7 Anderson’s, t of some 
Claremont. *  Temple’s, English gardens. 


Oatlands. incorrectly of many 
Spring Grove. Boer botaee j American gardens. 


The Elruge is everywhere esteemed as one of the very finest 
Nectarines. It is an English variety which has been a good 
while cultivated, and, with the Violette Hative, is considered in- 
lispensable in every collection. In this country, when the young 
wood is annually shortened-in, it bears good crops on standard 
trees, which ripen finely. 

Without this precaution, like almost all other nectarines, the 
fruit is small, poor, and ripens imperfectly. 

Leaves with reniform glands. Fruit of medium size, roundish 
oval, the suture slight, except at the top, where it is distinctly 
marked. Skin with a pale-green ground, but when fully ex- 
posed, it is nearly covered with deep violet, or blood-red, dotted 
with minute brownish specks. Flesh pale green to the stone, 
or slightly stained there with pale red; melting, very juicy, with 
a rich, high flavour, Stone oval, rough, of a pale colour, Last 
of August and beginning of September. Flowers small. 


Farrcuitp’s. Lind. Thomp. 
Fairchild’s Early. 


A very small, indifferent sort, only valued for its earliness, and 
scarcely worth ‘cultivating when compared with the following. 

Leaves with reniform “glands. Fruit small, about an inch 
and a fourth in diameter, round, slightly fattened at the top. 
Skin yellowish-green, wane a bright. red cheek. Flesh yellow 
to the stone, rather dry, with a sweet, but rather indifferent fla- 
vour. Beginning of August. Powers small. 


Hount’s Tawny. Thomp. 


Hunt’s Large Tawny, : 
Hunt's Early Tawny, t a 
This is the best very early Nectarine. It is a very distinct 
sort, with serrated leaves, and was originated in England about 
thirty years ago. It is worthy of general cultivation, as it is not 
only early but hardy, and an abundant bearer. 


THE NECTARINE. 647 
* 

Leaves serrated, without glands. Fruit nearly of medium size, 
~oundish-ovate, being considerably narrowed at the top, where 
‘there is a prominent swollen point; and the fruit is slightly en- 
.arged on one side of the suture. Skin pale orange, with a dark- 
red cheek, mottled with numerous russety specks. Flesh deep 
orange, juicy, melting, rich, and very good. It ripens from the 
5th to the 15th of August. Flowers small. 

(The accidental variation of this sort, described as Hunt's 
Large Tawny, does not seem to have been permanently different 
from this.) 


Harpwicke Szrepune. Thomp. 
Hardwicke’s Seedling. 


Was raised at Hardwicke House, in Suffolk, England, and has 
the reputation of being “one of the best and hardiest of necta- 
rines, and a very excellent bearer.” 

Leaves with globose glands. Fruit very large, roundish, in- 
clining to oval, and resembling the Elruge. Skin pale green, 
with a deep violet red cheek. Flesh pale green, slightly marked 
with red at the stone, juicy, melting, rich, and high flavoured. 
End of August. 


Morrey. Ray. Thomp. 
Murry. Lind. Black Murry. 


The Murrey is an old English Nectarine, which, though of 
good quality, is rather a poor bearer, and is little known or cul- 
tivated in this country. 

Leaves with reniform glands. Fruit of medium size, round- 
ish-ovate, slightly swollen on one side of the suture. Skin pale 
green, with a dark-red cheek. Flesh greenish-white, melting, 
sweet, and of good flavour. Stone almost smooth. Ripens about 
the 20th of August. Flowers small. 


New Waite. Thomp. 


Neat’s White. Lind. Flanders. 
Cowdray White Emerton’s New White. 
Large White. 

The New White is the finest light-skinned variety, and is a 

beautiful, hardy, and excellent nectarine, bearing abundant crops. 
It is an ‘English seedling, raised by the Rev. Mr. Neate, near 
London. 
- Leaves with reniform glands. Fruit rather large, nearly 
round, skin white, with occasionally a slight tinge of red when 
exposed. Flesh white, tender, very juicy, with a rich, vinous 
flavour. The stone is small. Ripens early in September, Flow: 
ers large. 


648 THE NECTARINE. 
s 


Oxtp Wurre. Lind. Thomp. 


This nectarine is supposed to have been introduced from Asia 
into England about sixty years ago. It is much like the fore- 
going in flavour, perhaps a little richer, but it is less hardy and 
productive. 

Leaves with reniform glands. Fruit rather large, roundish- 
oval. Skin white, slightly tinged with red. Flesh white, ten- 
der, juicy, and rich. arly in September. Flowers large. 


Pirmaston’s Orance. Lind, Thomp. 
Williams’ Orange. Williams’ Seedling. 


The Pitmaston Orange, which is considered the best yellow- 
fleshed nectarine, was raised in 1816 by John Williams, of Pit- 
maston, near Worcester, England. The tree is vigorous. 

Leaves with globose glands. Fruit large, roundish-ovate, the 
base (towards the stalk) being broad, and the top narrow, and 
ending in an acute swollen point. Skin rich orange-yellow, 
with a dark brownish-red cheek, streaked at the union of the 
two colours. Flesh deep yellow, but red at the stone; melting, 
juicy, rich, sweet, and of excellent flavour. ‘The stone is rather 
small. Ripens middle and last of August. Flowers large 


Petersorovues. Mill. Lind. Thomp. 
Late Green. Vermash (of some). 


This is the latest nectarine known. It is rather small, and of 
inferior quality, and scarcely deserves cultivation except to make 
complete a large collection. 

Leaves with reniform glands, Fruit rather small, roundish. 
Skin mostly green, or slightly tinged with dingy red on the sun. 
ny side. Flesh greenish-white to the stone, somewhat juicy, and 
of tolerable flavour. It ripens early in October. Flowers small. 


* 


STANWICK. 


A new late variety, highly extolled; but we are not aware of 
its having fruited except under glass in this country, and it is 
doubtful if it will ripen at the north in the open air. At the 
south, probably, it will prove an acquisition. 

It was grown in England from a stone brought from Syria, 
and is described in the Journal of the London Horticultural 
Society as above medium size, roundish-oval, slightly heart- 
shape at base. Skin pale greenish-white, shaded into deep, rich 
violet in the sun. Flesh white, tender, juicy, rich, sugary, and 
without the slightest trace of prussic-acid flavour. 


HUE NECTARINE. , 646 


Viouetrs Harive. Lind. Thomp. 


®arly Violet. ($3) Petite Violet Hative. O. Duh. 
Violet P. Mag. 5 8 Brugnon Hatif. 

Karly Brugnon. ~ Violette Angervilliéres. 
Brugnon Red at the Stone. 3 R Violette Musquée. 

Hampton Court. SS Lord Selsey’s Elruge. 

Large Scarlet. = & & | Violet Red at the Stone. 

New Scarlet. > § Violet Musk. 

Aromatic. 25 J 


The Violette Hative, or Early Violet Nectarine, everywhere 
takes the highest rank among nectarines. It is of delicious fla- 
vour, fine appearance, hardy, and productive. Externally, the 
fruit is easily confounded with that of the Elruge, but it is rea- 
dily distinguished by its dark coloured stone, and the deep red 
flesh surrounding it. The fruit is usually rather darker colour. 
ed. It is of French origin, and has been long cultivated. 

Leaves with reniform glands. Fruit rather large, reundish, 
narrowed slightly at the top, where it is also marked with a 
shallow suture. Skin pale yellowish-green in the shade, but, 
when exposed, nearly covered with dark purplish red, mottled 
with pale brown dots. Flesh whitish, but much rayed with red 
at the stone. ‘The latter is roundish, the furrows not deep, and 
the surface reddish-brown. The flesh is melting, juicy, rich, 
and very high flavoured. It ripens about the last of August. 
Flowers rather small. 

The Vioterre Grossz (Thomp.) resembles the foregoing in 
leaves and flowers, and general appearance. The fruit is, how- 
ever, larger, but not so richly flavoured. 


CLASS II. 


Curnestone Nectarines, (Brugnons, Fr.) 


BroomFiELp. 
Lewis, (incorrectly of some.) 


A handsome clingstone nectarine, of second quality. It is an 
accidental seedling, which sprung up in the garden of Henry 
Broomfield, Esq., of Harvard, Mass. 

Leaves with obscure, reniform glands. Fruit large, roundish. 
Skin rather dull yellow, with a dull or rather dingy red cheek. 
Flesh yellow, and adheres closely to the stone, juicy, rather 

~ pleasant, but not high flavoured. First to the middle of Sep- 
tember. Flowers small. 
28 


650 THE NECTARINE. 


Gotpen. Lang. Mill. Thomp. 
- Orange. Fine Gold-fleshed. 


A very handsome looking nectarine, but of decidedly indif 
ferent quality when compared with many others, Its waxen 
appearance, when fully ripe, is very beautiful. It is an old Eng- 
lish variety. 

Leaves with reniform glands. Fruit of medium size, round- 
ish-ovate. Skin of a fine bright, waxen yellow colour, with a 
small scarlet cheek. Flesh orange-yellow, firm, juicy, sweet, 
and tolerably good. It ripens about the 10th of September. 
Flowers small. 

Prince’s Gotpen Nectarine is of much larger size. It ri- 
pens about a week later, but is also only of second quality. 
Leaves with reniform glands. Flowers large. 


Newiyeton. Lang. Mill. Thomp. 


Scarlet Newington. Lind. Anderson’s. 


Scarlet. Anderson’s Round. 

Old Newington. Rough Roman. 

Smith’s Newington. Brugnon de Newington. 
French Newington. D’ Angleterre. 

Sion Hill. 


A very good clingstone nectarine, of English origin. It 
should be allowed to hang on the tree till it begins to shrivel, 
- when the flavour is much improved. 

Leaves serrated, without glands. Fruit rather large, round- 
ish. Skin pale greenish-yellow, nearly covered with red, mar- 
bled with dark red. Flesh firm, pale, but deep red next the 
stone, juicy, sweet and rich, with an excellent vinous flavour, 
Ripens about the 10th of September. Flowers large. 


Newineton Earuy. Lind. Thomp. 
Early Black Newington. Lucombe’s Black. 


New Dark Newington. Lucombe’s Seedling. 
New Early Newington. Early Black. 
Black. 


The Early Newington is one of the best of clingstone necta- 
rines. It is not only a richer flavoured fruit than the old New- 
ington, but it is larger, dark-coloured, and earlier. 

Leaves serrated, without glands. Fruit large, roundish, ovate, 
a little enlarged on one side of the suture, and terminating with 
an acute swollen point at the top. Skin pale green in its 
ground, but nearly covered with bright red, much marbled and 
mottled with very dark red, and coated with a thin bloom. F lesh 
greenish white, but deep red at the stone, juicy, sugary, rich and 
very excellent. Beginning of September. F lowers large. 


THE QUINCE. 651 


Rep Romany. Forsyrn. Lind. Thomp. 


Old Roman, Brugnon Violette Musquée. 0. Duh. 
Roman. Brugnon Musquée. 


The Red Roman is a very old European variety, having been 
enumerated by Parkinson, in 1629. It is still esteemed, both 
in Europe and_this country, as one of the richest and best of 
clingstone nectayines. The tree healthy and productive. 

The Newington is frequently sold for the Red Roman in this 
country, and the true Roman is comparatively scarce. 

Leaves with reniform glands. Fruit large, roundish, a little 
flattened at the top. Skin greenish yellow, with a brownish, 
muddy, red cheek, which is somewhat rough, and marked with 
brown russety specks. Flesh firm, greenish yellow, and deep 
red at the stone, juicy, with a rich, high, vinous flavour. Ripen- 
ing early in September. Flowers large. 


Selection of choice hardy Nectarines for a small Garden.— 
Early Violet, Elruge, Hardwicke Seedling, Hunt’s Tawny, Bos- 
ton, Roman, New White. 


CHAPTER XXIV. 


THE QUINCE. 


Cydonia vulgaris, Dec; Rosacee, of Botanists, 
Coignassier, of the French; Quitlenbaum, German; Kivepeer, Dutch, 
Cotogno, Italian; and Membrilio, Spanish. 


Tue Quince is a well-known, hardy, deciduous tree, of small 
size, crooked branches, and spreading, bushy head. It is indi- 
genous to Germany and the south of Europe; and it appears 
first to have attracted notice in the city of Cydon, in Crete or 
Candia—whence its botanical name, Cydonia. The fruit is of 
a fine golden yellow, and more nearly resembles that of the 
orange than any other. It was even more highly esteemed by 
the Greeks and Romans, for preserving, than by us. “ Quinces,” 
says Columella, “ not only yield pleasure, but health.” 

The Quince seldom grows higher than fifteen feet, and is 
usually rather ashrub than a tree. Its large white and pale 
pink blossoms, which appear rather later than. those of other 
fruit trees, are quite ornamental; and the tree, properly grown, 
is very ornamental when laden in October and November with 
its ripe golden fruit. 

Uses.—The Quince is, in all its varieties, unfit far eating raw. 


652 THE QUINCE. 


It is, however, much esteemed when cooked. For preserving 
it is everywhere valued, and an excellent marmalade is. alsc 
made from it. Stewed, it is very frequently used, to communi- 
cate additional flavour and piquancy to apple-tarts, pies, or 
other pastry. In England, wine is frequently made from the 
fruit, by adding sugar and water, as in other fruit wines ; and it 
is a popular notion there, that it has a most beneficial effect 
upon asthmatic patients. Dried Quinces are excellent. 

In this country, large plantations are sometimes made of the 
Quince; and as it is in good soil, a plentiful bearer, it is consi- 
dered one of the most valuable market fruits. The Apple 
quince is the most productive and saleable; but as the Pear 
quince ripens, and can be sent to market much later, it fre- 
quently is the most profitable. 

Propagation.—The Quince is easily propagated from seed, 
layers, or cuttings. From seeds the quince 1s somewhat liable 
to vary in its seedlings, sometiines proving the apple-shaped and 
sometimes the pear-shaped variety. Cuttings, planted in a 
shaded situation, early in the spring, root very easily, and this 
is perhaps the simplest and best way of continuing a good va- 
riety. ‘The better sorts are also frequently budded on common 
seedling quince stocks, or on the common thorn. 

Quince stocks are extensively used in engrafting or budding the 
Pear, when it is wished to render that tree dwarf i in its habit. 

Soil and Culture—The Quince grows naturally in rather 
moist soil, by the side of rivulets and streams of water. Hence 
it is a common idea that it should always be planted in some 
damp neglected part of the garden, where it usually receives 
little care, and the fruit is often knotty and inferior, 

This practice is a very erroneous one. No tree is more bene 
fited by manuring than the quince. Ina rich, mellow, deep 
soil, even if quite dry, it grows with thrice its usual vigour, and 
bears abundant crops of large e and fair fruit. It should, there- 
fore, be planted in deep and good soil, kept in constant cultiva- 
tion, and it should have a top- -dressing of manure every season, 
when fair and abundant crops are desired. As to pruning, or 
other care, of requires very little indeed—an occasional thinning 
out of crowding or decayed branches, being quite sufficient. 
Thinning the fruit, when there is an overcrop, improves the size 
of the remainder. Ten feet apart is a suitable distance atwhich 
to plant this tree. 

The Quince, like the apple, is occasionally subject to the 
attacks of the borer, and a few other insects, which a little care 
will prevent or destroy. For their habits we refer the reader to 
the apple. 

Varieties —Several varieties of the corzmon Quince are enu- 
merated in many catalogues, but there are in reality only three 
distinct forms of this fruit worth enumera‘ing, viz. ; 


— 


"a 


THE QUINCE. 653 


1. APPLE-SHAPED QUINCE. Thomp. 


Orange Quince. Cydonia v. Maliformis, Wort. Brit. 
Coignassier Maliforme, of the French. 

This is the most popular variety in this country. It bears 
large roundish fruit, shaped much like the apple, ‘which stews 
quite tender, and is of very excellent flavour. It also bears most 
abundant crops. Leaves oval. 

There are several inferior varieties of the apple quince. The 
true one bears fruit of the size of the largest apple, fair and 
smooth, and a fine golden colour. 


2. Pear-sHapep Quince. Thomp. 


= Oblong Quince. Coignassier pyriforme, of the French. 
Cydonier sub. v. pyriform, Hort. Brit. 

The pear- -shaped quince is dryer and of firmer texture than 
the foregoing. It is rather tough when stewed or cooked, the 
flesh is Tess liv ely in colour, and it is therefore much legs eho 
ed than the apple-shaped variety. ‘The fruit is of medium size, 
oblong, tapering to the stalk, and shaped much like a pear. The 
skin is ‘yellow. The leaves are oblong-ovate. It ripens about a 
fortnight later, and may be preserved in a raw state considera- 
bly longer. 


3. PortucaL Quince. Thomp. 


Cydonia Lusitanica. fort. Brit. 
Coignassier de Portugal, of the French. 


The Portugal quince is rather superior to all others in quality, 
as it is less harsh, stews much better, and is altogether of milder 
flavour, though not fit for eating raw. For marmalade and 
baking it is much esteemed, as its flesh turns a fine purple or 
deep crimson when cooked. 

The leaf of the Portugal Quince is larger and broader than 
that of the common quince, and the growth of the tree is 
stronger. The fruit is of the largest size, oblong. The skin is 
in colour not so deep an orange as that of the other sorts. 

The Portugal Quince is unfortunately 1 shy bearer, which is 
the reason why it has never been so generally cultivated as the 
Apple Quince. 


Rea’s SEEDLING. 
Van Slyke. 
A new Seedling raised by Joseph Rea, Coxsackie, Greene Co., 


New York. It is a superb fruit averaging one-third larger than 
the ayple or orange quince, of the same “form and colour, fair 


554 THE QUINCE. 


and handsome and equally as good, and by some preferred te 
the apple quince for culinary purposes. Tree healthy, a thrifty 
grower and productive—an acquisition.* 


Ornamental Varieties —There are two or three ornamental 
varieties of the quince, which are natives of China and Japan, 
and are now among the most common and attractive of our 
garden shrubs. They are the following :— 


JAPAN QUINCE. 


Cydonia Japonica. Dec. 
Pyrus Japonica. Thunberg. 


The Japan Quince is a low thorny shrub, with small dark 
ereen leaves. It is the most brilliant object in the shrubbery, 
during the month of April, the branches being clothed with 
numerous clusters of blossoms, shaped like those of the quince, 
but rather larger, and of the brightest scarlet. The fruit which 
occasionally succeeds these flowers, is dark green, very hard, 
and having a peculiar and not unpleasant smell, It is entirely 
useless. 

The Wuirs, or Biusu Japan Quince (C. jap. fl. albo), re- 
sembles the foregoing, except that the flowers are white and 
pale pink, resembling those of the common apple-tree. 


CHINESE QUINCE. 
Cydonia Sinensis. Dee. 


We have had this pretty shrub in our garden for several 
years, where it flowers abundantly, but has, as yet, produced no 
fruit. The leaves are oval, somewhat like those of the common 
quince, but with a shining surface. The flowers are rosy red, 
rather small, with a delicate violet odour, and have a very 
pretty effect in the month of May, though much less showy 
than those of the Japan Quince. The fruit is described as 
large, egg-shaped, with a green skin and a hard dry flesh, not 
of any value for eating. The leaves assume a beautiful shade 
of red in autumn. 


* Tn the fall of 1835, Mr. Rea sent two baskets to New York, contain 
ing about half a bushel each, which brought him iine dollars. One 
basket had 36 quinces in, and sold for five dollars, ‘nd the other (£0) 
brought four dollars. 


THE RASPBERRY AND BLACKBERRY, : 655 


CHAPTER XXV. 
THE RASPBERRY AND BLACKBERRY. 


1. Tue RaAspBERRY. 


Rubus Ideus, 4: Rosacec, of botanists. 
Framboisier, of the French; Himbeerstrauch, German; Fyamboos, 
Dutch; Rova ideo, Italian; and Frambueso, Spanish. 


Tue Raspberry is a low deciduous shrub, which in several 
forms is common in the woods of both Europe and America. 
The large fruited varieties most esteemed in our gardens have 
all originated from the long cultivated Rubus ideus, or Mount 
Ida bramble, which appears first to have been introduced into 
the gardens of the South of Europe from Mount Ida. It is now 
guite naturalized in some parts of this country. Besides this, 
we have in the woods the common black raspberry, or thimble- 
berry (ubus occidentalis, L.), and the red raspberry (ubus 
strigosus, Michx.), with very good fruit. 

The name raspberry (Raspo, Italian) is probably from the 
rasping roughness of prickly wood. The term raspis is still 
used in Scotland. 

Usrs.—The raspberry is held in general estimation, not only 
as one of the most refreshing and agreeable sub-acid fruits for 
the dessert, but it is employed by almost every family in making 
preserves, jams, ices, sauces, tarts and jellies; and on a larger 
scale by confectioners for making syrups, by distillers for 
making raspberry brandy, raspberry vinegar, &c. Raspberry 
Wine, made in the same way as that of currant, is considered 
the most fragrant and delicious of all home-made wines. 

Succeeding the strawberry at the beginning of summer, when 
there is comparatively little else, this is one of the most in- 
valuable fruits, and, with the strawberry, generally commands 
the attention of those who have scarcely room for fruit trees. It 
s, next to the strawberry, one of the most wholesome berries, 
and not being liable to undergo the acetous fermentation in the 
stomach, it is considered beneficial in cases of gout or rheu- 
matism. 

Propacation.—The raspberry is universally propagated by 
suckers, or offsets, springing up from the main roots. Seeds 
are only planted when new varieties are desired. The seedlings 
come into bearing at two or three years of age. 

Som anv Cutrore.— The best soil is a rich deep loain, rather 
moist than dry, but the raspberry will thrive well in any soil that 


655 THE RASPBERRY AND BLACKBERRY. 


is rich and deep, provided it is fully exposed to the sun and 
air. 

In making a plantation of raspberries, choose, therefore, an 
open sunny quarter of the garden, where the soil is good and 
deep. Plant the suckers or canes in rows, from three to four 
feet apart, according to the vigour of the sort. Two or three 
suckers are generally planted together, to form a group or stool, 
and these stools may be three fect apart in the rows. 

The plantation being made, its treatment consists chiefly in 
a single pruning, every year, given early in the spring. Te 
perform this, examine the stools in April, and leaving th« 
strongest shoots or suckers, say about six or eight to each stool, 
eut away all the old wood, and all the other suckers (except 
such as are wanted for new plantations). The remaining shocts 
should have about a foot of their ends cut off, as this part of 
the wood is feeble and worthless. With a light top-dressing of 
manure, the ground should then be dug over, and little other 
care will be requisite during the season. 

When very neat culture and the largest fruit are desired, 
more space is left between the rows, and after being pruned, 
the canes are tied to long lines of reds or rails, like an espalier, 
by which means they are more fully exposed to the sun and 
light, and the ground between the rows is kept cropped with 
sinall vegetables. 

A fine late crop of raspberries is readily obtained by eutting 
down the canes over the whole stool, in the spring, to within a 
few inches of the ground. They will then shoot up new wood, 
which comes into bearing in August or September. 

We have found a light application of salt given with the 
top-dressing of manure in the spring, to have a most beneficial 
effect on the vigour of the plants, and the size of the fruit. 

A plantation of raspberries will be in perfection at the thira 
year, and after it has borne about five or six years, it must be 
broken up, and a new one formed, on another plot of ground. 

All the raspberries except the hardy American varieties 
should be pruned in the fall. After which bend the canes 
gently on the ground, and cover them an inch or two deep 
with earth ; let them remain in the spring until the cold winds 
are over, or until the buds begin to swell, then take them up 
and tie them to stakes or frames, 

Varieties —The finest raspberries in general cultivation for 
the dessert, are the red and white Antwerp, Fastollf, Orange, 
Cushing, French and Franconia. 

The common American Red is most esteemed for flavouring 
liqueurs or making brandy, and the American Black is preferred 
by most persons for cooking. The Ever-bearing and the Ohio 
Ever-bearing, are valuable for prolonging the season of this 
fruit till late frosts. 


THE RASPBERRY AND BLACKBERRY. 65% 


Antwerr Rep. 


Old Red Antwerp. Howland’s Red Antwerp. 
Knevett’s Antwerp. Framboisier a Gros Fruit. 
True Red Antwerp. Burley. 


This is the common Red Antwerp of England ard thia 
a untry, and is quite distinct from the North River variety, 
which is shorter in growth, and has a @®hical fruit. 

Canes strong and tall, spines light red, rather numerous and 
pretty strong. Fruit large, nearly globular, or obtuse-conical. 
Colour dark-red, with large grains, and covered with a thick 
bloom. Flesh juicy, with a brisk vinous flavour. 


Antwerp. Hudson River. 
New Red Antwerp. 


Origin unknown, but as far as we have been able to trace it, 
was first brought to this country by the late Mr. Briggs, of 
Poughkeepsie, N. Y., about forty years since, who obtained it 
from the garden of the Duke of Bedford, England, who is said 
to have paid a guinea for two plants. 

Its firmness of flesh and parting readily from the germ, toge- 
ther with its productiveness, renders it the most popular variety 
for market. 

Canes short, but of sturdy growth, almost spineless, of a very 
peculiar grey, or mouse colour. Fruit large, conical. Flesh 
firm, rather dull-red, with a slight bloom; not very juicy, but of 
a pleasant, sweet flavour. 


Antwerp YELLow. Thomp. Lind. 
White Antwerp. Double-Bearing Yellow. 


The Yellow Antwerp is a large, light-coloured raspberry, and 
with a high cultivation, a good sort, but greatly surpassed by 
the Orange. 

Fruit large, nearly conical, pale-yellow, sweet, and of good 
flavour. Canes strong and vigorous, light-yellow, sometimes 
with many bristles or spines, often nearly smooth ; productive. 


AMERICAN Rep. 


Common Red. English Red (of some). 
Red Prolific. 

The Common Red Raspberry is a native of this and all the 
middle states. It ripens nearly a week earlier than the Antwerps, 
bears well, and though inferior in flavour and size to these sorts, 
is esteemed by many persons, particularly for flavouring liqueurs, 

Fruit of mediuw size, roundish, light-red, pleasant, sub-acid in 

28 


658 THE RASPBERRY AND BLACKBERRY. 


flavour. Shoots very vigorous, long, upright, and branching 

. = 5 . ? D se . 2 
grows from six to ten feet high. Light shining brown, with 
purplish spines. Leaves narrow, light-green. 


AmERIcAN Biack. 


Common Black-Cap. Black Raspberry. 
Thimble-Berry. Rubus Occidentalis. 


This raspberry, conffhon in almost every field, with long, ram- 
bling, purple shoots, and flattened, small black berries, is every- 
where known. It is frequently cultivated in gardens, where, if 
kept well pruned, its fruit is much larger and finer. Its rich, 
acid flavour renders it, perhaps, the finest sort for kitchen use 
—tarts, puddings, &c. It ripens later than other raspberries. 

The American Wuire resembles the foregoing in all respects, 
except in the colour of its fruit, which is pale-yellow or white. 


Barnet 


Cornwall's Prolific. Lord Exmouth’s, 
Cornwall’s Seedling. Large Red. 


An old English variety of some merit, but has not succeeded 
well here. 

Fruit large, roundish; conical, bright, purplish-red; pleasant 
flavour. Canes long, yellowish-green, branching. 


BrentTrForD CANE. 


English. Fruit medium, oval, conical, dull dark-red; inferior 
to the best; not productive. 


Cou. WinDER. 


Originated with Dr. Brinckle, Philadelphia. Fruit large, 
roundish, semi-transparent, yellowish-white, or cream-colour ; 
pleasant light flavour, but not rich; strong white spines; leaf 
much ecrinped ; productive, and a good grower. 


Corr. ~ 


Raised by Dr. Brinckle. Fruit large, conical; crimson, red 
spines; foliage of a lighter green, and more deeply serrated 
than any other of his seedlings. (Wilder in Hort.) 


Cretan Rep. 


A rather late variety, of medium quality. Fruit of medium 
size, globular, inclining to conical, deep purplish-red; sub-acid 
and good. 


a 


THE RASPBERRY AND BLACKBERRY. 659 


CusHING. 


Originated with Dr. Brinckle, Philadelphia. Fruit roandish, 
eonical, regular in form; crimson, with a thin bloom; sprightly 
nich acid flavour; parts freely from the germ; moderate grow- 
er; leaf much plaited; very productive, and occasionally pro- 
duces a second crop. This is one of the finest sorts for pre- 
serving. 

Emity. . 

A seedling of Col. Wilder. Large, conical; sometimes round, 
often shouldered, which distinguishes it from the other varieties ; 
light-yellow ; vigorous grower; very productive; white spines. 


Fastoutr. 


The Fastollf raspberry is an English variety of high reputa- 
tion. It derives its name from having originated near the ruins 
of an old castle, so called, in Great Yarmouth. 

Fruit very large; obtuse, or roundish-conical, bright. purplish- 
red; rich and high flavoured; slightly adhering to the germ in 
picking. Canes strong, rather erect, branching; light yellow- 
ish-brown, with few pretty strong bristles. 


FRANCONIA. 


This was imported from Vilmorin, of Paris, under this name, 
by S. G. Perkins, Esq., of Boston, some years ago. Its crops 
are abundant, the fruit is firm, and bears carriage to markét 
well; and it ripens about a week later than Red Antwerp. It 
is one of the finest for preserving. 

Fruit large, obtuse-conical, dark purplish-red, of a rich acid 
flavour; much more tart and brisk than that of the Red Ant- 
werp. Canes strong, spreading, branching, yellowish-brown, 
with scattered, rather stout purple spines; leaves rather large, 
very deep green. 


FRENCH. 
Vice-President French. 


Originated with Dr. Brinckle. A little later than most sorts; 
a very productive, vigorous grower, and promises to become an 
excellent market variety, as well as for family use. 

Fruit large, roundish, or very obtuse-conical; deep-red, thin 
bloom, juicy, sweet, mild, and fine flavour: grains large; sepa- 
rates freely from the germ; crimson spines, not very strong; 
‘eaf large, rather flat, regular, dark-green. 


Futron, 


A seedling of the French. Raised by Dr: Brinckle. Fruit 


660 THE RASPBERRY AND SLACKBERRY. 


large, round, crimson; productive; a vigorous grower; red 


“spines. (Wilder in Hort.) 


Gen. PATTERSON. 


A seedling of the Col. Wilder. Raised by Dr. Briackle, 
Fruit large, round, crimson; does not part readily from the 
stem; vigorous grower; very productive; red spines. (Hort.) 

> 
Kyzver’s Grant. 


This is one of the strongest-growing varieties; very produc- 
tive, and of excellent flavour. Canes strong, erect; spines small, 
reddish, very few. Fruit of the largest size, obtuse-conical, deep- 
red, firm in texture, and hangs a little to the germ in picking; 
berries sometimes double, giving them a cockscomb appearance. 


Macnum Bonvum. 


A white or yellowish fruit, of large size; rather firm flesh, 
and finely flavoured; similar to the Old Yellow Antwerp; very 
productive and vigorous. 


NorTHUMBERLAND FILLBASKET. 


A new foreign variety. A strong, vigorous grower, with nu- 
merous rather strong crimson-coloured spines. 

Fruit somewhat globular or obtuse-conical, deep-red, with a 
good, pleasant, slightly-acid flavour; produciive. 


NorringHAM SCARLET. 


An old English variety, of medium size, obtuse-conical, red, 
good flavour. 


ORANGE. 
Brinckle’s Orange. 


Originated with Dr. Brinckle. Fruit large, conical, some- 
times ovate; beautiful orange colour, and one of the very best 
now cultivated; very productive; strong grower; leaf quite 
sportive in form; strong, white spines, and often reproduces its 
kind from seed. 


THUNDERER. 


Foreign. Strong grower; canes erect; spines red; not un- 
merous; productive. Fruit rather large, obtuse-conical, deeo- 
red; rather acid flavour. 

WALKER. 


Raised by Dr. Brinckle. Fruit large, round, deep crimson, 


THE RASPBERRY AND BLACKBERRY. 661 


solid; adheres firmly to the stem; keeps long in perfection on 
the plant; bears carriage well. Promises to be valuable as a 
market variety. Red spines. (Hort.) 

Woopwarp. 


Raised by Dr. Brinckle. This is one of the smallest varieties, 
though larger than the ordinary wild raspberry. Fruit round, 
sometimes roundish-ovate; crimson; red spines; has ripened 
as early as the 10th of June. (Wilder in Hort.) 


AUTUMNAL RASPBERRIES. 


The ever-bearing foreign varieties have not given general 
satisfaction in this country; oggedry, hot summers seem to be 
unfavourable for a full crop. t the canes to the ground in 
the spring, and the young shoots will give a fair crop in the 
autumn, if the season is moist and favourable. They are only 
worthy the attention of amateurs. 


BE..e pe Fonrenay, 
A dwarf-growing variety with large and deep green leaves ; 
bears large fruit all the autumn of good flavour, but requires 
warm soil and exposure. (Hort.) 


CaTAWISSA. 


A native of Columbia Co., Penn. Vigorous and very pro- 
ductive. Fruit medium size, flattened; dark crimson, covered 
with thick bloom ; flavour sprightly, rather acid, more suited to 
the amateur than for general cultivation. Commences ripening 
about the first of August, and continues in use a long time. 


Dovzstzt Bearine. 
Perpetual Bearing. Late Liberian. 


A variety of the Antwerp; formerly esteemed for its habit 
of bearing late in the season; but is now surpassed by better 
kinds. 

Larce Fruirep Monruty. 
River’s New Large Monthly. 

Fruit above medium size, roundish-conical ; crimson. Flesh 
soft, sweet, and excellent. Canes moderately strong, upright; 
spines red, stout, and numerous. 


MERVEILLE DE QuartRE Sarsons. 


Large, bright-red, and is ofall the autumnal Raspberries, tne 
most abundant bearer; its spikes of fruit are often twelve or 
eighteen inches long, and produced till the end of October. (Hort.) 


a 


ow 


662 THE RASPBERRY AND BLACKBERRY. 


MERVEILLE DE QUATRE SAISONS. 


Yellow fruit, a new variety, raised from the above. It bears 
abundantly in the autumn, and its fruit is sweet and well fla- 
voured, (Hort.) 


Ounto, EvERBEARING. 
Ohio Raspberry. en. 


This is a native of Ohio, and was first made known to Eastern 
cultivators by Mr. Longworth, of Cincinnati, though, we believe, 
it had been cultivated for some time previous, at a Quaker settle- 
ment in Ohio. It is precisely like the American Black Rasp- 
berry, or Black-cap, in all resf¥cts, except that it has the valua- 
ble property of bearing abundant crops of fine fruit, till late in 
the season. We have seen a quart gathered from a single plant, 
on the 1st day of November. it deserves a place in every large 
garden, 


Vicrorta. (Roger’s.) 


“ Large dark-red, habit rather dwarf, bears abundantly, and 
very good.” (Riv. Cat.) 


Tue BiacKkBerry. 


There are several species of the Bramble indigenous to this 
country, which produce eatable fruit, but the best for the table, 
or for cooking, are the Low Blackberry, a trailing shrub, and 
the following varieties of the High Biackberry. 

The fruit is larger than that of the Raspberry, with fewer and 
larger grains, and a brisker flavour. It ripens about the last of 
July, or early in August, after the former is past, and is much 
used by all classes in this country. The sorts are seldom culti- 
vated in gardens, as the fruit is produced in such great abun- 
dance in a wild state ; but there is no doubt that varieties of 
much larger size, and greatly superior flavour, might be pro- 
duced by sowing the seeds in rich garden soil, especially if re- 
peated for two or three successive generations. 


Low B.iacKBerry. 


Trailing Blackberry. Dewberry. 
Rubus Canadensis. Lin. 


A low trailing, prickly shrub, producing large white blossoms 
in May, and very large roundish-oblong black fruit in midsum 
mer. Leaflets from three to five in number. The fruit, when 
in good soil, and fully exposed to the sun, is high flavoured, 
sweet, and excellent. 


/ 


THE RASPBERRY AND BLACKBERRY. 663 


Higu Bruackserry. 


Bush Blackberry. 
Rubus Villosus. Zor. and Gray. 


This i is an erect growing blackberry, the stems tall, and more 


or 'ess branching. In its foliage it resembles the foregoing, but/ 


fo) 
its flowers, which are white, are smaller. The fruit is also 


smaller, Founder not so dark-coloured (being reddish-black), and 
though good, is seldom so juicy or high-flavoured. 
There is a variety, cultivated abroad, with white fruit. 


DorcueEstTER. 


Introduced to notice by the date Capt. Lovett, of Beverly, 
Mass., nearly equal in size to New Rochelle, of a more elongated 
form, grains rather smaller, somewhat sweeter, and producing 
large crops of high-flavoured fruit; a vigorous grower. 

Fruit large, oblong, conic 3 sometimes measuring an inch and 
a quarter in length, of a deep shining black. The berries should 
be fully matured before they are gathered ; it bears carriage 


well. Ripens about the first of Angust. 


New Rocue ze. 
Seacor’s Mammoth. Lawton. 


This remarkable variety was found by Lewis A. Seacor, in its 
native wildness by the road-side in the town of New Rochelle, 
Westchester Co. N.Y. It is of very vigorous growth, with 
strong spines which belong to the bramble; is hardy and ex- 
ceedingly productive. Fruit ver y large, oval, and when fully 
ripe, intensely black ; when mature, the “fruit is very juicy, rather 
soft and tender with a sweet excellent flavour; when gathered 
too early it is acid and insipid. The granules are larger, con- 
sequently the fruit is less seedy than any other variety. Ripens 
about the first of August, and continues in use five or six weeks. 


Newman’s THORNLESS. 


A new variety discovered by Jonas Newman, Ulster Co., N. 
Y. Promises to be valuable; growth not so vigorous as New 
Rochelle and Dorchester, but produces abundantly of good-sized 
oval berries of excellent flavour; the canes have but few spines 
or thorns in comparison to the others, which is an important con- 
sideration. An excellent variety, aud an acquisition for the gar. 
den and family use. Ripens about the first of August. 


Ornamental Varieties—The “ Double White Blossomed,” 
end “Double Pink-blossomed Brambles” are beautiful elmb- 


= 


- 


664 THE STRAWBERRY. 


ing shrubs, of remarkably luxuriant growth, which may be train- 


ed for a great length in a season, and are admirably adapted fo. _ 


covering walls and uusightly buildings. The flowers are like 
small double roses, and are produced in numerous clusters in 
June, having a very pretty effect. North of New York these 
climbers are rather tender in severe winters, 

The Rosz Frowsrine BramBie (Rubus odoratus) is a very 
pretty native shrub, with large broad leaves, and pleasing rose 
coloured flowers, and groups well with other shrubs in ornamen 
tal plantations, 


CHAPTER XXVI. 


THE STRAWBERRY. 


Fragaria (of species) L. Rosacee, of botanists. 
Frasier, of the French; Lrdbeerpflanze, German; Aadbezie, Dutch; Pianta 
di #ragola, Italian; and Fresa, Spanish. 


Tue Strawberry is the most delicious and the most whole- 
some of all berries, and the most universally cultivated in all 
gardens of northern climates. It is a native of the temperate 
latitudes of both hemispheres,—of Europe, Asia, North and 
South America; though the species found in different parts of 
the world are of distinct habit, and have each given rise, through 
cultivation, to different classes of fruit—scarlet strawberries, pine 
strawberries, wood strawberries, hautbois, &c. 

The name of this fruit is popularly understood to have arisen 
from the common and ancient practice of laying straw between 
the plants to keep the fruit clean. In the olden times, the vari- 
ety of strawberries was very limited, and the garden was chiefly 
supplied with material for new plantations from the woods, 
Old Tusser, in his “ Five Hundred Points of Good Husbandry,” 
points out where the best plants of his time were to be had, and 
turns them over with an abrupt, farmer-like contempt of little 
matters, to feminine hands :— 

“Wife, into the garden, and set me a plot, 
With strawberry roots, of the best to be got; 


Such growing abroad, among thorns in the wood, 
Well chosen and picked, prove excellent good.” 


The strawberry belongs properly to cold climates, and though 
well known, is of comparatively little value in the south of 
Europe. Old Roman and Greek poets have not, therefore, sung 
its praises; but after that line of a northern bard, 


“A dish of ripe strawberries, smothered in cream,” 


THE STRAWBERRY. 665 


which we consider a perfect pastoral idyl (as the German schoo. 
would say) in itself, nothing remains to be wished for. Wa 


~ have heard of individuals who really did not, by nature, relish 


strawberries, but we confess that we have always had the same 
doubts of their existence as we have of that of the unicorn. 

Ripe, blushing strawberries, eaten from the plant, or served 
with sugar and cream, are certainly Arcadian dainties with a 
true paradisiacal flavour, and, fortunately, they are so easily 
grown that the poorest owner of a few feet of ground may have 
them in abundance. 

To the confectioner this fruit is also invaluable, communi- 
cating its flavour to ices, and forming several delicate preserves. 
In Paris a cooling drink, bavaroise a la grecque, is made of the 
juice of strawberries and lemons, with the addition of sugarand 
water. 

The strawberry is perhaps the most wholesome of all fruits, 

being very easy of digestion, and never growing acid by fer- 
mentation, as most other fruits do. The often-quoted instance 
of the great Linnzeus curing himself of the gout by partaking 
freely of strawberries—a proof of its great wholesomeness—is a 
letter of credit which this tempting fruit has long enjoyed, for 
the consolation of those who are looking for a bitter concealed 
under every sweet. 
‘ Propacgation and Sort. The strawberry propagates itself 
very rapidly by runners* which are always taken to form new 
plantations or beds. These are taken off the parent plants early 
in spring, and either planted at once where they are to grow, 
or put out in nursery beds, or rows, to get well established for 
the next ee Snes When the parent plants have become 
degenerated, or partially or wholly barren, we should avoid 
taking the runners from such, and choose only those which grow 
from the most fraitful ones. In order to be sure of the latter 
point, it is only necessary to mark the best-bearing plants by 
small sticks pushed into the bed by the side of each when the 
fruit is in perfection. Some varieties, as the Prolific Hautbois, 
the English Wood, and the Large Early Scarlet, are not liable 
to this deterioration, and therefore it is not necessary to select 
the runners carefully; but others, as the Pine strawberries, and 
some of the Scarlets, are very liable to it; and if the runners are 
taken and planted promiscuously, the beds so made will be near- 
ly barren. 

The best soil for the strawberry is a deep, rich loam. Deep 
it must be, if large berries and plentiful crops are desired; and 
the wisest course, therefore, where the soil is naturally thin, lies 
in trenching and manuring the plot of ground thoroughly, be- 


* Excepting the Bush Alpines, wi ich have no runners, and are propa 
gated by divisicn « f the roots. 


666 THE STRAWBERRY. 


fore putting out the plants. But even if this is not necessary 
it should be dug deeply, and well enriched with strong manure 
beforehand, 

The best exposure for strawberries is an open one, fully ex- 
posed to the sun and hight. 

CutturEe IN Rows. ‘The finest strawberries are always ob- 
tained when the plants are kept in rows, at such a distance 
apart as to give sufficient space tor the roots, and abundance of 
light and air for the leaves. 

In planting a plot of strawberries in rows, the rows should be 
two feet apart, and the plants, of the large-growing kinds, two 
feet from each other in the rows; of the smaller-growing kinds, 
from one foot to eighteen inches is sufficient. The runners must 
be kept down by cutting them off at least three times a year, 
and the ground must be maintained in good order by constant 
dressing. During the first year, a row of any small vegetables 
may be sown in the spaces between the rows. Every autumn, 
if the plants are not luxuriant, a hght coat of manure should be 
dug in between the rows; but if they are very thrifty, it must 
be omitted, as it would cause them to run too much to leaf. 

A light top-dressing of leaves, or any good compost, applied 
late in the fall, though not necessary, greatly promotes the 
vigour of the plants, and secures the most tender kinds against 
the effects of an unusually cold winter. Before the fruit ripens, 
the ground between the rows should be covered with straw, or 
light new-mown grass, to keep it clean. 

A plantation of this kind in rows will be found to bear the 
largest and finest fruit, which, being so fully exposed to the sun, 
will always be sweeter and higher-flavoured than that grown in 
crowded beds. A plantation in rows is generally in full perfec- 
tion the third year, and must always be renewed after the fourth 
year. 

JULTURE IN ALTERNATE Strips. A still more easy and eco- 
nomical mode is that of growing the strawberry in alternate strips, 

Early in April, or in August, being provided with a good 
stock of strong young plants, select a suitable piece of good 
deep soil. Dig in a heavy coat of stable manure, pulverizing 
well and raking the top soil. Strike out the rows, three feet 
apart, with a line. The plants should now be planted along 
each line about a foot apart in the row. They will soon 
send out runners, and these runners should be allowed to take 
possession of every alternate strip of three feet—the other strip 
being kept bare by continually destroying all runners upon it, 
the whole patch being kept free of all weeds. The occupied 
strip or bed of runners will now give a heavy crop of strawber- 
ries, and the open strip of three feet will serve as an alley from 
which to gather the fruit. After the crop is over, dig and pre- 
pare this alley or strip for the occupancy of the new runners 


THE STRAWBERRY. 661 


for the next season’s crop. The runners fiom the old strip will 
now speedily cover the new space allotted to them, and will 
perhaps require a partial thinning out to have them evenly dis- 
tributed. As soon as this is the case, say ab wt the middle of 
August, dig under the whole of the old plants with a lght coat 
of manure. The surface may be then sown with turnips o1 
spinage, which will come off before the next season of fruits. 

In this way the strips or beds, occupied by the plants, are re- 
versed every season, and the same plot of ground may thus be 
continued in a productive state for many years. 

Both of the above modes are so superior to the common one 
of growing them more closely in beds, that we shall not give 
any directions respecting the latter. 

It may be remarked that the Alpine and European Wood 
strawberries will do well, and bear longer in a rather shaded 
situation. The Bush-Alpine, an excellent sort, having no 
runners, makes one of the neatest borders for quarters or beds 
in the iohen garden, and produces considerable fruit till the 
season of late frosts. If the May crop of blossoms is taken 
off, they will give an abundant crop in September, and they are, 
therefore, very desirable in all gardens. 

To accelerate the ripening of early kinds in the open garden 
it is only necessary to plant rows or beds on the south side of a 
wall or tight fence. A still simpler mode, by which their 
maturity will be hastened ten days, is that of throwing up 
aridge of soil three feet high, running east and west, and 
planting it in rows on the south side. (The north side may 
also be planted with later sorts, which will be somewhat retarded 
in ripening.) The best early sorts for this purpose are Jenny 
Lind, and Large Early Scarlet. 

Staminate and Pistillate Plants.—A great number of expe- 
riments have been made, and a great deal has been written 
lately, in this country, regarding the most certain mode of pro- 
ducing large crops of this fruit. On one hand it is certain that, 
with the ordinary modes of cultivation, many fine kinds of 
strawberries have disappointed their cultivators by becoming 
barren; on the other, it is equally certain, that, by the mode 
of cultivation practised at Cincinnati, large crops may be 
obtained every year. 

The Cincinnati cultivators divide all Strawberries into two 
classes, characterized by their blossoms. The first of these they 

call staminate (or male), from the stamens being chiefly de- 
veloped; the second are called pistillate (or female), irom the 
istils being chiefly developed. 

The first class, to which belong various sorts, as Keen’s Seed- 
ling, British Queen, ete., usually 3 in this wine bear uncertain 
ei from the fact that only a part of the blossoms devélop the 
pistils sufficiently to swell into perfect fruit. 


668 THE STRAWBERRY. 


The second class, to which belong various other sorts, such 
as Hovey’s Seedling, Black Prince, ete., praducing only pistil 
bearing flowers, do not set fruit at ‘a when grown quite apart 
by themselves ; but when grown near a proper number of 
staminate plants, so as to be duly fertilized by them, they bear 
much larger crops, of much more perfect berries, than can be 
produced 1 in this climate in any other way. 

This is no longer a matter of theory, for the market of Cin- 
cinnati, in which are sold six thousand bushels of strawberries 
annually, is supplied more abundantly and regularly than per- 
haps any other in the world, by this very mode of culture. 

In planting strawberry beds, it is important, therefore, to 
the cultivator, to know which are the stamznate, and which the 
pistillate, varieties—as they are found to be permanent in these 
characters. We have, accordingly, designated these traits in 
the descriptions of the varieties which follow. 

Upon the relative proportion of staminates to pistillate plants, 
cultivators are not absolutely agreed. Where, however, such 
hardy sorts as the Large Early Scarlet, or Boston Pine, are 
chosen for staminates, it is sufficient to plan rt one-eighth as many 
of these as of pistillates, to insure a full crop of the latter. 
When staminate sorts, like Keen’s Seedling, or like less hardy 
kinds, are chosen, then the proportion should be one-third to 
two-thirds of pistillates. 

Thus, in planting in the alternate-str ip mode, let every twelve 
feet of each strip be planted with Hovey’s Seedling (pestiliaie), 
and the succeeding four feet with Large Early Scarlet, A very 
little trouble, bestowed when the runners are extending across 
the open spaces, will preserve the proportion good from year to 
year. The appearance of a plat, planted in this way, will be as 
follows: S represents staminate, and P pistillate, varieties. 

In planting in beds, the same course nay be adopted, 
or, what is perhaps better, every third or fourth bed 
may be entirely staminate, and the rest pistillate sorts 
(the beds in this case being supposed to be side by 
side). 

Nothing is easier than to distinguish the two classes 
of strawberries when in blossom. In one, the stam- 
nate, the long yellow anthers (a), bearing the fine dust 
or pollen, are abundant; in the other, the pistzlate, 
only the cluster of pistils (4), looking like a very minute 
green strawberry, is visible—(that is to the common 
observer, for the wanting organs are merely rudimen- 
tary, and not developed). 


ests Teco TaLevlachaclachalachacha-havhalnche ote s162 
DODO 
BEAD yyy hy yew 


¢ 


® o. 


o 


- 


THE STRAWBERRY. 669 


Strawberry Blossoms. 


Perfect blossom. Staminate blossom. Prstillate blussom. 


Besides these, there is really a third class, quite distinct, the 
blossoms of which are regularly hermaphrodite, or perfect, m 
themselves, and which always bear excellent crops—though not 
perhaps so large as some of the most prolific of the pistillates do 
when fertilized. To this belong the Common English Wood 
Strawberries and the Alpines. Hence, these old inhabitants 
of the gardens have, from their uniform productiveness, long 
been favourites with many who have not understood the cha- 
racter and habits of the larger staminate and pistillate varieties. 
No. 1 as above shows the blossom of this class of strawberries. 

Varieties.—The varieties of this fruit are very numerous, 
indeed quite unnecessarily so for all useful purposes. They 
have chiefly been originated abroad within the last thirty years. 
The different species from which the.varieties have been raised, 
have given a character to certain classes of Strawberries, 
pretty distinctly marked. Thus, from our own Wild Straw- 
berry, or Virginia Scarlet, as it is called abroad, have originated 
the Scarlet Strawberries : from the Pine or Surinam Straw- 
berry has been raised the class called Pines. From the 
common Wood Strawberry of Europe, another class, com- 
prising the Wools and Alpines. Besides, there are the Haut- 
bois, from a sort, a native of Bohemia, the Chili Strawberries, 
from South America, the Green Strawberries, and the Black 
Strawberries. 

Of these the Pines and the Scarlets are the largest and highest 
flavoured. The Wood and Alpine Strawberries are valuable 
for bearing a long time, and parting freely from the hull or stalk, 
in picking. 


CLASS I. 


Scarletand Pine Strawberries comprising such Varieties as ore 
most generally esteemed, 


Boston Pine. 


Raised by C. M. Hovey, Boston, Mass. This fine early straw- 
berry, to have it in perfection, requires rich, deep soil, and to be 
grown in hills or bunches eighteen or twenty inches apart eack 


* | , 
670 THE STRAWBERRY. 


way. Flowers pistillate. Fruit rather large, roundish, slightly 
conical; colour deep glossy crimson. Flesh rather firm, juicy, 
rich, and of excellent Havour—an uncertain variety in many 
places. On rich, deep, gravelly soil, we have seen it in the 
greatest perfection. 

Burr’s New Prinz. 


Raised by Mr. Burr, Columbus, Ohio. Vines moderately 
vigorous, productive ; flowers pistillate. Fruit medium, regular, 
roundish-conical ; colour light crimson. Flesh tender, juicy, 
with a sweet, rich, aromatic flavour. 

This fine early variety is suited for the amateur and family use 
(the surface being too tender for market purpose). It requires 
high cultivation and good care; with such treatment, the grower 
is well paid. It is rather tender in many localities ; extremes 
of heat and cold affect it. 

Crimson Cone. 
Scotch Pine Apple. Dutchberry. 

An old and beautiful variety, much grown for the New York 
market: a hardy, vigorous grower, productive ; flowers pistillate. 
Fruit medium, regular, elongated-conic.. Colour deep crimson ; 
seeds deeply imbedded. Flesh rather firm, sprightly, with a rich 
acid flavor; rather latein ripening. One of the best for preserving. 


l, 


Vi 


Hovey’s Seedling. 


THE STRAWBERRY. 671 


Hovey’s Serpuine. Hov. Mag. 


This splendid Strawberry was raised in 1834, by Messrs. Ho- 
vey, seedsmen, of Boston, and is undoubtedly, for this climate, 
one of the finest of all varieties. The vines are unusually vigor- 
ous and hardy, producing very large crops, and the fruit is al- 
ways of the largest size and finely flavoured. It is well known 
at the present moment throughout all the states, and has every- 
where proved superior for all’ general purposes, to any other 
large-fruited kind. The,leaves are large, rather light green, and 


‘the fruit-stalk long and erect. 


Fruit very large, roundish oval, or slightly conical, deep shin- 


ing scarlet, seeds slightly imbedded ; flesh firm, with a rich, 


agreeable flavour. It ripens about the medium season, or a few 
days after it. Flowers pistillate. 


JENNY’S SEEDLING. 


An American variety, hardy, vigorous, and productive. Flow- 
ers pistillate. Fruit large, roundish, conical ; colour rich dark- 
red. Flesh firm, rich, sprightly subacid, An excellent variety 
for market and preserving. 


Large EARLY SCARLET. 


Early Virginia. ce 

An American variety ; one of the earliest ; an abundant bearer ; 
popular in many sections. Flowers staminate. Fruit medium 
or below, roundish ovate, regularly formed ; light scarlet, seeds 
deeply imbedded. Flesh tender, of a rich excellent flavour. 


Lonewortn’s PROLIFIC. 
Schneicke’s Seedling. 


Originated at Cincinnati on the lands of Mr. Longworth in 
the Garden of Eden by Mr. Schneicke. Flowers hermaphrodite. 
Vines vigorous and very productive ; foot-stalks long. stout; 
leaves large, not very thick, considerably ruffled. Fruit lar oe, 
roundish, broad at base, sometimes oblate; colour light-cnmson, 
Flesh firm; scarlet, with numerous rays (the remains of the fila- 
ments). Flavour ‘rich, briskly acid. 


M’Avoy’s Superior. 
M’Avoy’s, No. 12. 
Origin, Cincinnati, on the lands of Mr. Longworth. Flowers 
pistillate ; vines hardy, very vigorous and very productive ; 


leaves broad and dark ; foot-stalks long and stout; trusses large 
and full. Fruit large, Toundish, irregularly oblate, more or less 


672 THE STRAWBERRY. 


necked. Colour light crimson, becoming deep crimson at ful 
maturity. Flesh deep scarlet, tender, very juicy, with an exceed- 
ingly rich, vinous flavour; surface of the fruit rather tender, 
and will not bear long carriage. 


Watxker’s SEEDLING. 


Raised by Samuel Walker, Roxbury, Mass. A very hand 
some, excellent, and productive variety. Flowers staminate. 
Fruit medium to large; regular, generally conic. Colour very 
deep crimson, becoming maroon at maturity, glossy. Flesh deep 
crimson, tender, juicy, with a fine, rich, brisk acid flavour. 


CLASS IL. 


Comprising varieties of very good quality—some suited to cers 
tain localities, and many not yet well tested. 


ApmiraL Dunpas. (Myatts.) 


An English variety, of vigorous habit. Flowers staminate. 
Fruit large, irregular, or somewhat flattened, or angular shape 
in the large berries, and conical in the smaller ones. Colour, 
pale scarlet. Flesh moderately firm, juicy, with a good but not 
high flavour. (Hov. Mag.) 


Asax. (Nicholson’s.) 

An English variety. A large, dark-coloured fruit, of a blunt, 

ovate form, with a deep-coloured fiesh, well-flavoured and good, 
Vines not hardy. (Hov. Mag.) 


Autce Mauvp. 


A foreign variety. Flowers staminate. Plant strong and 
vigorous; requires plenty of room, deep and rich cultivation, to 
succeed well. Mr. John Saul, of Washington, says it is grown 
extensively around that city by the market gardeners, and is 
one of their best for that purpose. Fruit large, conical. Colour, 
dark, glossy scarlet. Flesh light scarlet, juicy, rich, and excel- 
lent. 

Bicron Pine. 

A new English variety, but too tender for our climate. Fruit 
large, roundish. Colour white, with a tinge of pink on the 
sunny side. Flesh tender, delicate, mild and pleasant, but not 
rich. ; 

Brack Prince. 
Black Imperial. 


A foreign variety, and, when in perfection, of the best quality 


THE STRAWBERRY. 67% 


It generally does best on a stiff, heavy loam. Variable. In some 
localities, fine; in others, insipid, sour, and worthless. Flowers 
pistillate; vines vigorous and productive. Fruit large, regular, 
roundish, or ovate depressed. Colour very deep crimson, al- 
most black, glossy. Flesh deep crimson, rather firm; rich and 
high-flavoured. 


BisHor’s ORANGE. 
Bishop’s New. Orange Hudson Bay. 


American. Flowers pistillate; vines hardy, vigorous, and 
productive. Fruit medium, conical, regular. Colour light scar- 
let, approaching orange. Flesh rather firm, rich, and excellent 
Requires good cultivation. 


British QUEEN. 
Myatt’s British Queen. 


Raised by Mr. Myatt, England. Flowers staminate, plant 
vigorous; foliage large, rather tender, affected with extremes of 
heat and cold: requires deep, rich cultivation, and should be 
grown in hills to bring it to perfection, and is then productive ; 
but with ordinary care is a shy bearer, and not worth growing. 
Fruit. very large, roundish, conical; occasionally cockscomb~ 
shaped, of a beautiful shining scarlet. Flesh rather firm, juicy, 
rich, and excellent. 


Bricuton Pine. 


Raised by Mr. Scott, of Brighton, Mass. Said to be early, 
hardy, and productive. Fruit large, conical, deep crimson, rich, 
sprightly flavour. 


Burr’s SEEDLING. 
Burr’s Old Seedling. Burr’s Staminate. 


Raised by Mr. Burr, Columbus, Ohio. Staminate; vines 
hardy, vigorous, and productive. Fruit rather large, roundish, 
inclining to conic. Colour light scarlet. Flesh tender, juicy, 
with a mild, pleasant flavour. 


Capt. Coox. 


An English variety of large size, somewhat resembling the 
British Queen, but not quite so large: the colour is dark and 
rich. (Hov. Mag.) 


CrysTAL PALACE. 


An English variety of vigorous growth; hardy, and requires 
plenty of room. Fruit large, very conical, regular; brilliant, 
29 


674 THE STRAWBERRY. 


glossy scarlet. Flesh firm, fine-grained, juicy, and high-flaromed, 
(Hoy. Mag.) 


_ 


CusuHING. 


Raised by Dr. W. D. Brinckle, Philadelphia. Fruit medium, 
roundish, conical. Colour light scarlet. Flesh tender, with a 
sprightly, pleasant flavour. Moderately productive. 


DIapEmM. 


Raised by William R. Prince. Pistillate; very large, showy, 
rounded, beautiful light scarlet; pleasant flavour; a remarkably 
fine and beautiful berry. Plant very robust, vigorous, and hardy, 
Very productive. (Pr. Cat.) 


Duc pre Brasant. 


From Belgium. Fruit large, conical; bright scarlet, good 
flavour ; tolerably productive and early. 


Fitu-Basket. 


A new English variety; said to be very productive and valua- 
ble as a market fruit. Very large, roundish; dark scarlet; beau- 
tiful; good flavour. (Hov. Mag.) 


GERMANTOWN. 
Young's Seedling. 


Originated with Mr. G. Young, a market gardener of Ger- 
mantown, near Philadelphia. Said to be the best in cultivation 
for market purposes. Plant vigorous, hardy; very productive, 
and continues a long time in bearing. Fruit very large, regular, 
roundish, conical. Colour rich dark crimson. Flesh rather 
firm, sweet, rich, and high-flavoured. Pistillate. 


GENESEE. 


Raised by Ellwanger and Barry, Rochester, N. Y. Hardy, 
vigorous, moderately productive. Staminate. Fruit rather large, 
roundish, somewhat oblate; largest at centre; tapering tuwarda 
base and apex; generally necked. Colour scarlet, inclining to 
crimson. Flesh tender, juicy, mild and pleasant; not rich. 


GouiaTH. (Kitley’s.) 


Flowers staminate; plant vigorous and hardy. Fruit very 
large, irregular; bright scarlet, rich, high flavour, and, like all 
the English varieties, requires plenty of room aid high culture 


THE STRAWBERRY. 678 


Hooker. 
Rais\d by H. E. Hooker, Rochester, N. Y., and is highly 


esteemed in that vicinity. Flowers hermaphrodite ; plant vigor 
ous, hardy, and productive, foliage large and broad; foot stalks 
long and rather stout. Fruit large, broadly conical, regular, 
very large, specimens, sometimes cockscomb-shaped or depress- 
ed. Colour deep crimson, almost maroon, with a polished sur- 
face, which is rather soft. Flesh deep crimson, rather tender, 
juicy, with a fine rich flavour. 


® 
Hupson. 
Hudson’s Bay. American Scarlet. 
Late Scarlet. York River Scarlet. 


An old American variety, formerly much cultivated for the 
markets ; but other and larger kinds are taking its place. Flow- 
ers pistillate. Fruit medium, conical ; sometimes with a neck. 
Colour rich, dark shining red ; seeds deeply imbedded. Flesh 
firm, of a high, but brisk acid flavour. Good for preserving. 


IMPERIAL CRIMSON. 


Raised by W.R. Prince. Flowers pistillate. Fruit large: 
short cone, or rounded ; colour dark scarlet or crimson. Flesh 
firm, sweet, and fine flavour, productive. First rate. (Wm. R, 
Prince.) 


IMPERIAL SCARLET. 


Raised by Wm. R. Prince. Flowers pistillate. Plant very 
vigorous, foliage large, pale green, luxuriant ; very valuable for 
the size and beauty of its fruit, and for its other qualities. Fruit 
very large; obtuse-cone or rounded, scarlet, handsome, juicy, 
and sprightly flavour; firm for market, productive. (Pr. Cat.) 


Towa. 
Washington. 


‘A Seedling of the Western Praries. Flowers staminate , 
plant hardy, vigorous, and very productive. Fruit medium to 
large, roundish; light orange-scarlet. Flesh tender, juicy, ver 

ge, g $s ar J DIGYs VETY 

sid—an early variety. 


JENNY Linp. 


Raised by Isaac Fay, Cambridgeport, Mass. Flowers stanti 
nate; vines hardy, vigorous, and productive; an early variety, 
Fruit medium, conical, Colour rich crimson, glossy, _ Flesh 
rather firm, juicy, rich, sprightly, subacid. 


576 THE STRAWBERRY. 


Keen’s SEEpDiina. 
Keen’s Black Pine. Murphy’s Child. ¢ 


An old well-known English sort of the finest quality, but does 
aot generally succeed here. Flowers staminate. Fruit large, 
roundish, often cockscomb-shaped, dark purplish-scarlet, surface 
pulished. Flesh firm, with a rich high flavour. 


Le Baron. 


Raised by Wm. R. Prince. Fruit early, very large, obtuse- 
cone, dark scarlet, not showy, sweet, rich, melting, highest fla- 
vour of all the largest varieties ; very productive for one of its 
sexuality, and continues a long time in bearing. Hermaphro- 
dite. (Pr. Cat.) 


McAvoy’s Extra Rep. 
McAvoy’s No 1. 


Same origin as Superior, Flowers pistillate ; vines hardy, 
vigorous, and very productive. Fruit large, irregularly oblate, 
generally necked. Colour deep scarlet. Flesh tender, juicy ; 
flavour exceedingly acid. Excellent for preserving. 


Meruven Scar.er. 
Methven Castle. Southampton Scarlet. 
Warren’s Seedling. Keen's Seedling, (of some) 

An English variety of large sizes, roundish or cockscomb-shap- 
ed, rather dull scarlet. Flesh soft, and of indifferent flavour; 
pistillate. 

MoyYAMENSING. 


Raised by Gerhard Schmitz, of Philidelphia. Pistillate, mo- 
derately vigorous and productive. Fruit medium to large, 
broadly conical, deep crimson ; seeds numerous, deeply imbedded. 
Flesh red, rather firm, pretty briskly acid, much lke Hudson, 
and may prove a good market variety. 

MonroE Scar er. ‘, 

Raised by Ellwanger & Barry, Rochester, N. Y. Flowers pis- 


tillate, plant vigorous, and productive. Fruit rather large, 1 »und- 
ish, light scarlet. Flesh tender, juicy, and of very good flavour. 


Neckep Prine. 
. Unique Prairie. Pine Apple. 
An Amcrican variety, rather early, medium size, conical, with 
a neck; light scarlet. Flesh tender, sprightly, rather acid, 
productive, Pistillate. 


THE STRAWBERRY. 677 


Omer Pacna. 


A foreign variety. Fruit large, roundish, or cockscoint-shaped, 
Colour bright red. Flesh solid, juicy, sweet ; flavour resembling 
the old pine; strong habit and prolific. (Lov. Mag.) 


ORANGE PROLIFIC. 


Raised by Ellwanger & Barry, Rochester, N.Y. Flowers pis 
tillate; vines hardy, vigorous, very productive. Fruit large, 
roundish, sometimes oblate, often necked; deep crimson 3 seeds 
deeply imbedded. Flesh somewhat firm, with a brisk, rather 
acid flavour, 


PENNSYLVANIA. 


Raised by Gerhard Schmnitz, of Philadelphia. Pistillate, plant 
moderately vigorous, not productive. Fruit medium to large, 
broadly conical, deep crimson. Flesh red, very similar to Moy: a- 
mensing. 

Prince’s CiiMax. 


Raised by Wm. R. Prince, Flushing, Long Island. Pistillate. 
Very large, conical, beautiful bright scarlet, a splendid fruit, 
good flavour, very productiv e, estimable ; ; plant vigorous, with 
pale-green foliage. (Pr. Cat.) 


Prince or WALES. 


An English fruit of large size, with a bright deep red, glossy 
surface, and a delicate solid flesh, somewhat acid. (Ilov. Mav.) 


Prince’s Macnate. 


Raised by Wm. R. Prince. Fruit very large, rounded, and 
some berries compressed; scarlet; rich flavour, productive, 
highly valuable, a very distinct fr uit; plant hardy and vigorous, 
with large broad foliage. Flowers pistillate, (Pr. Cat.) 


Rivat Hupson. 


Raised by Mr. Burr, Columbus, Ohio, an improvement on 
the old Hudson ; plant hardy and productive—Pistillate. Fruit 
medium, conical. Colour deep crimson. Flesh firm, with a 
brisk sub-acid flavour. 


Ross’s Puanrx. 


Raised by Alexander Ross, Hudson, N. Y. Staminate; does 
not succeed unless with deep, rich soil, and good cultivatiop 
Fruit large, generally cockscomb-shaped. Colour very dar* 
red. Flesh firm and high flavoured. 


678 THE STRAWBERRY 


Rosy. 


English, medium size; bright coloured berry of a long ovate 
form, similar in shape to Scott’s Seedling. Flesh juicy, rich, 
and excellent; not very hardy. (Hov. Mag.) 


ScarLet NonpPaAREIL. 


English; very large, pretty regularly formed ; roundish, coni- 
eal; bright glossy red ; saccharine, and rich, with a highly 
perfumed flavour. (Hov. Mag.) 


ScarLet Cone. 


raised by Ellwanger & Barry, Rochester. N. Y.  Pistillate ; 
slau vigorous and very productive. Fruit large, perfectly coni- 
cal, brigl ht scarlet, beautiful. (El. & Barry’s Cat.) 


Scorr’s SEEDLING. 


Raised by Mr. J. Scott, of Brighton, Mass. Flowers herma- 
phrodite. A beautiful, rather e&rly, hardy and productive va- 
riety. Fruit rather large, elongated-conic, regular; light crim- 
son or scarlet. Flesh pale-red, not very juicy, nor high fla- 


voured. 
Sir Harry. 


A Seedling of the British Queen, impregnated with Keen’s 
Seedling ; considered the most valuable of all the English va- 
ricties. The berries are very large, of a thick cockscomb form, 
Jarge calyx, and stout fruit stems. Colour deep dark red, or 
mulberry ; glossy. Flesh red, solid, fine-grained, very juicy, and 
of the most delicious flavour ; ; plants robust and great bearers. 
(Lov. Mag.) 


TRIOMPHE DE GAND. 


From Belgium ; plant vigorous, moderately productive. Fruit 
large, roundish, irregular; bright crimson. Flesh rather firm, 
2 
juicy, and very good flavour. 


VICTORIA. 
Trollope’s Victoria. 


An English variety. Flowers staminate, plant hardy, vigo- 
rous, moderately productive ; leaves large, thick, roundish, ob- 
tusely serrate. Fruit very large, nearly globular, regular, 
Calyx very large ina depression ; ; colour light crimson. Flesh, 
light scarlet, tender, juicy, swect, rich, with a somewhat pecu 
liar aromatic flavour. 


THE STRAWBERRY. 67S 


VicomrTesse HERIcART DE TuHury. 


A new French variety, vigorous, promising well. Flowers 
staminate. Fruit medium to large; conical, sometimes cockscomb- 
shaped. Colour bright scarlet. Flesh rather firm and rich ; early 
and productive. 


WESTERN QUEEN. 


Raised by Prof. Kirtland, Cleveland, Ohio. Pistillate. Vines 
hardy and productive. Fruit medium to large; roundish, 
conical, Colour rich glossy dark red. Flesh firm, juicy, sub- 
acid, sprightly and agreeable flavour. (Elliott.) 


Witson’s ALBANY. 


Raised by the late James Wilson, Albany, N.Y. Flowers 
staminate Vines hardy, vigorous, and very productive. Fruit 
large, broadly conic, pointed. Colour deep crimson. Flesh 
crimson, tender, with a brisk acid flavour; a promising va- 
riety. . 

WILLEY. 


American ; pistillate; vigorous, hardy, and very productive. 
Fruit medium, roundish. Colour deep crimson. Flesh firm, 
with a sprightly acid flavour ;"a good sort for preserving. 


CLASS IIL. 


Comprising such as are superseded by better sorts. 


Brack Roseserry. Thomp. 


Fruit medium, nearly round, dark-red or purplish, pleasant 
favour, moderate bearer. 


BreweEr’s EMPEror. 


English, staminate, medium size, ovate, dark-red, good 
Tavour. 


Cox’s SEEDLING. 


English, large, light-red, irregular shape, rather acid, late. 


Cotumsvus. (Burr’s.) 


American. _Pistillate, large, roundish, hardy, productive, 
dark-red, tender and sweet. 


680 THE STRAWBERRY. 


CRESCENT SEEDLING. 


Originated at New Orleans, said to be a perpetual bearer; 
but has not proved of any value with us. 


Deprrorp Ping. 
Myatt’s Deptford Pine. 


English. Staminate, large, wedge-shaped; bright glossy 
searlet. Flesh solid, rich, sub-acid, shy bearer. 


Downton. 
Knight’s Seedling. 


English. Staminate, medium, with a neck, ovate, dark, 
purplish scarlet, good flavour, poor bearer. 


DunpDEE. 


A Scotch variety. Pistillate, medium, roundish oval, light 
scarlet, rich acid flavour, productive, late. 


Duke or Kent. 


Austrian scarlet. Globe scarlet. 
Nova Scotia searlet. Early prolific scarlet. 


- English, staminate. Fruit small, roundish, conical, bright 
cares flavour sharp and good. Ripens early, which is its 
chief merit. 

EBERLEIN’S SEEDLING. 


American, staminate, medium, conical, dark-scarlet, sweet 
flavour, early, productive. 


Exeanora. (Myatt’s.) 


English, staminate, very large, conical; crimson scarlet, acid, 
poor bearer. 


Euiza. (Myatt’s. ) 


English, staminate, large, irregular cockscomb, light glossy 
scarlet, rich, delicious flavour, rather late, shy bearer. 


Exiza. (River’s.) 


English, staminate, large, obtuse-conical; glossy scarlet; 
excellent flavour, not productive. 


THE STRAWBERRY. 68] 


Gicsr. (Myatt’s.) 
English, large, globular; rich scarlet, excellent flavour, mo 
derately productive. 
Grove Env Scar er. 
Atkinson’s scarlet. Aberdeen Beehive. 


English, staminate, medium, globular; bright scarlet ; rather 
acid, early, productive. 


Hoorer’s SEEDLING. 


English, staminate, medium conical, deep glossy crimsor «ch 
and sweet, not productive. 


Huntsman. 


American, pistillate. large roundish, light scarlet, poor flavour 
very productive. 


= 
Keren’s PIstituate. 


English, medium, conical, dark red, sprightly, acid flavour 
not very productive. 


Late Pro .iric. 


American, pistillate, medium, late, light scarlet, good flavour, 
productive. 


La Liseorise, 


French, staminate, large, bright scarlet, medium quality, un- 
productive. 


Lizziz Ranpo.pu. 
American, pistillate, medium, roundish, light crimson, poor 
flavour, productive. 
Mammoty. (Myatt’s.) 
English, staminate, large, roundish, dark crimson, pooi 
flavour, unproductive. 
ME Lon. 


Scotch, medium, roundish, dark colour ; not-of much value, 


Morrtier’s SEEDLING. 


American, pistillate, rather large, very acid, productive. 
29% 


682 THE STRAWBERRY. 


Oxp P'rnz, orn Carona. Thomp. 


Pine Apple. Old Scarlet. 
Carolina. Blood Pine. 
Old Scarlet Pine. Grandiflora. 


American, staminate, medium, conical with a neck; some 
times cockscomb-shaped, bright scarlet. Flesh solid, juicy and 
rich, 


Prince Atbert. (Myatt’s.) 


English, staminate, large, oblong cone, deep scarlet, not high 
flavour, moderately productive. 
Prouiric. (Myatt’s.) 


English, staminate, large, conical, light glossy scarlet, rich 
flavour, unproductive. 


ProFvusEe SCARLET. 


American, pistillate, medium, a little improvement on the old 


Early scarlet which it much resembles, productive. 
= ca 


Prince oF ORLEANS. n° 


Staminate, medium, roundish, dark colour, poor bearer. ® 


Ricuarpson’s Ear.y. 
American, stamivate, medium, conical; dark crimson, early, 
good flavour, not productive. 
es 
RicHARDson’s LATE. 
American, staminate, large, roundish, light-scarlet, good 
sprightly flavour, moderately prodictive. 
RosEBERRY. 
Aberdeen. Scotch Scarlet. 
Foreign. Pistillate; rather small, ovate, dark scarlet, tolera- 
ble flavour. Poor bearer. 
Scarier Mettine. (Burr’s.) 
American. Pistillate; medium, conical, light scarlet, showy; 
very tender, not rich; very productive. 
ScHILLER. 


German. Comes in a week after the usual season; requires 
high cultivation. Medium, conical, dark-shining red; rich, ¢‘1b- 
«cid flavour; not productive. 


THE, STRAWBERRY. 683 


Swarnstone’s Sexpiine. Thomp. 


English. Staminate; large, ovate, beautiful light glossy scar. 
let, and good flavour: bears only very moderate crovs, 


CLASS III. 
Alpine and Wood Strawberries, 
Rep Woop. Thomp. 


English Red Wood. Common Rouge. 
Des Bois & Fruit Rouge. Newland’s Mammoth, 
Stoddard’s Alpine. 


This is the wild strawberry of Europe (F. vesca), long more 
commonly cultivated in our gardens than any other sort, and 
still, perhaps, the easiest of cultivation, and one of the most 
desirable kinds. It always bears abundantly; and though the 
fryit is small, yet it is produced for a much longer time than 
that of the other classes of strawberries, and is very sweet and 
delicate in flavour. Flowers always perfect. 

Fruit red, small, roundish-ovate. Seeds set even with the 
surface of the fruit. It ripens at medium season, 


Wuitz Woop. Thomp. ; 


This is precisely similar in all respects to the foregoing, ex- 
cept in its colour, which is white. It ripens at the same time. 


Rep Aurinz. Thomp. 


Red Monthly Strawberry. Des Alpes 4 Fruit Rouge. 
Des Alpes de Tous les Mois 4 Fruit Rouge, &c. 


The common Red Alpine, or monthly-bearing strawberry, is 
a native of the Alps, and succeeds well with very trifling care 
in this country. The Alpines always continue bearing from 
June till November; but a very fine autumnal crop is secured 
by cutting off all the sprmg blossoms. The plant resembles the 
Red Wood, and the fruit is similar in flavour and colour, but 
long-conical in form. Flowers always perfect. 


Waite Auping. Thomp. 
White Monthly. Des Alpes a Fruit Blanc. 
Des Alpes de Tous les Mois a Fruit Blane, &c. 
Precisely similar to the Red Alpine, except in colour, Fr tit 
conical, white. 


684 THE STRAWBERRY. 


Rev-Busu Aupine. Thomp. 


Rouissgon. Monthly, without Runners. 
Des Alpes sans Filets. Commun sans Filets. 

The Bush Alpines are remarkable among strawberries for 
their total destitution of runners. Hence they always grow in 
neat, compact bunches, and are preferred by many persons for 
edging beds in the kitchen garden. The fruit is conical, and 
the whole plant, otherwise, is quite similar to common Alpines. 
We think it one of the most desirable sorts, and it bears abun- 
dantly through the whole season. The Bush Alpines were first 
introduced into the United States by the late Andrew Parmen- 
tier, of Brooklyn. To propagate them the roots are divided. 
Flowers always perfect. 


Wurre-Busu Atrine. Thomp. 


White Monthly, without Runners. 
Buisson des Alps Blane, &e. 


This differs from the foregoing only in the colour of the fruit, 
which is conical and white. 


CLASS IV. 
Hautbois Strawberries.* 


Peasopy’s New Havrsors. (H.) 


This new variety originated with Charles A. Peabody, Colum- 
bus, Ga., who says it is vigorous and hardy, bearing with impu- 
nity great degrees of heat and cold. Fruit of the largest size. 
Form irregular. Flesh firm, sweet, melting, juicy, with a pine- 
apple flavour. When fully ripe, the colour is a rich, deep 
crimson. Not yet proved at the North. 


Prouific or Contcat, Thomp. 


Musk Hautbois. Double Bearing. 
French Musk Hautbois. Caperon Royal. 
Caperon Hermaphrodite. 


This is a capital variety. Its strong habit and very large, 
usually perfect flowers, borne high above the leaves, distinguish 
it. The fruit is very large and fine, dark-coloured, with a pecu- 
liarly rich, slightly musky flavour. It bears most abundant 
crops. Fruit large, conical, light purple in the shade, dark, 


* Haut-bois, literally high-wood, that is, wood strawberries with high 
leaves and fruit stalke. 


THE STRAWBERRY. G35 


blackish purple in the sun; seeds prominent; flesh rather firm, 
sweet, and excellent. It ripens tolerably early, and sometimes 
gives a second crop. Staminate. 

The Common Havrsois, Giopr, Large Fiat, &c., are scarce- 
ly worthy of cultivation here. 


CLASS V. 
Chili Strawberries. 


TRUE aa Thomp. 


Patagonian. Greenwell’s New Giant. 
Greenwell’s French. 


Fruit very large, bluntly conical or ovate, dull-red; seeds dark 
brown, projecting; flesh very firm, hollow-cored, of a rather in- 
different, sweet flavour. Ripens late. 


Wunor’s Surers. Thomp. 


An English seedling, raised from the foregoing; very showy 
in size, but indifferent fruit and a poor bearer. Fruit roundish, 
sometimes cockscomb-shaped; surface pale scarlet, polished ; 
seeds projecting; flesh hollow, and of only tolerable flavour. 
Medium season. 


YeELLow Cari. Thomp. 


Fruit very large, irregular in form, yellow, with a brown cheek; 
seeds slightly imbedded. Flesh very firm, rather rich, 


CLASS VI. 
Green Strawberries. 


[Little valued or cultivated, being more curious than good. They re- 
semble, in general appearance, the Wood strawberries. Leaves light green, 
much plaited. Flesh solid. There are several sorts grown by the French, 
but the following is the only one of any value, and it is a shy bearer.] 


Green Strawzerry. Thomp. 


Green Pine. Fraisier Vert. 
Green Wood. Powdered Pine. 
Green Alpine, 


Fruit small, roundish, or depressed, whitish-zreen, and at 1a- 
turity tinged with reddish-brown on the sunny side. Flesh solid, 
greenish, very juicy, with a peculiar, rich, pine-apple flavour. 


Ripens late. 


326 THE MELON, 


CHAPTER XXVIL 
Ture Menton. 


Cucumis Melo, L. Cucurbitaceee, of botanists. 
Melon, of the French; Melona, German; Jfeleon, Dutch; Melone, Italian 
and Melon, Spanish. 


The Melon (or musk melon) is the richest and most luscious 
of all herbaceous fruits. The plant which bears this fruit is a 
trailing annual, supposed to be a native of Persia, but which has 
been so long in cultivation in all warm climates that it is quite 
doubtful which ¥s its native country. 

The climate of the Middle and Southern States is remarkably 
favourable for it—indeed far more so than that of England, 
France, or any of the temperate portions of Europe. Conse- 
quently melons are raised as field crops by market gardeners, 
and in the month of August the finest citrons or green-fleshed 
melons may be seen in the markets of New York and Philadel- 
phia in immense quantities, so abundant in most seasons as fre- 
quently to be sold at half a dollar per basket, containing nearly 
a bushel of the fruit. The warm dry soils of Long Island and 
New Jersey, are peculiarly favourable to the growth of melons, 
and even at low prices the product is so large that this crop is 
one of the most profitable. 

Culture—The culture of the melon is very easy in all, ex: 
cept the most northern portions of the United States, Early in 
May, a piece of rich, light soil is selected, well manured and 
thoroughly dug, or prepared by deep ploughing and harrowing. 
Hills are then marked out, six feet. apart each way. .These 
hills are prepared by digoing a foot deep, and two feet across, 
which are filled half fall of ‘good, well-rotted manure. Upon 
the latter are thrown three or four inches of soil, and both ma- 
nure and soil are then well mixed together. More soil, well 
pulverized, is now thrown over the top, so as to complete the hill, 
making it three inches higher than the surface. Upon this, 
plant eight or ten grains of seed, covering them about half an 
inch deep. 

When the plants have made two rough leaves, thin them so 
as to leave but two or three to each hill. Draw the earth nicely 
around the base of the plants with the hoe. And to prevent 
the attack of the striped cucumber bug (Galereuca vittata), the 
great enemy of the melon and cucumber plants, sprinkle the 
soil just beneath the plants, as soon as they come up, with guano, 
The pungent smell of this manure renders it an effectual protec- 
tion beth against this insect and the cucumber flea beetle, a lit 


THE MELON. 68'i 


tle black, jumping insect, that also rapidly devours its leaves in 
sone districts ; while it also gives the young plants a fine start 
in the early part of the season. 

As soon as the runners show the first blossom buds, stop 
them, by pinching out the bud at the extremities. This will 
cause an increased production of lateral shoots, and add to the 
size of the fruit. Nothing more is necessary but to keep the 
surface free from weeds, and to stir the soil lightly with the hoe, 
in field culture. In gardens, thinning the fruit, and placing bits 
of slate, or blackened shingles under each fruit, improve its size 
and flavour. 

To retain a fine sort of melon in perfection, it should be growr 
at some distance from any other sort, or even from any of the 
cucumber family, otherwise the seeds of the next generation ot 
fruit will be spoiled by the mixture of the pollen. 

Varieties—More than seventy varieties are enumerated in 
the catalogue of the London Horticultural Society’s garden, but 
many of these do not succeed without extra care in this coun- 
try, which their quality is not found to repay. Indeed what is 
popularly known as the Citron melon, one of the finest of the 
ereen fleshed class, is the greatest favourite with all American 
gardeners. It is high-flavoured, uniformly good, very produe- 
tive, and in all respects adapted to the climate. 

Melons may be divided into three classes—the Green-Fleshed, 
as the citron, and nutmeg; Yedlow-Fleshed, as the cantelopes;, 
and Persian Melons, with very thin skins and the most melting 
honey-like flesh, of delicious flavour. The Green-Fleshed melons 
are of very rich flavour and roundish form; the Yellow-Fleshed 
are large, usually oval, and of second rate flavour: the Persian 
melon, the finest of all, but yet scarce with us, requiring much 
care in cultivation, and a fine warm season, 


CLASS I. 
Green-Fleshed Melons. 


Cirron.—This is much the finest melon for general cultnre. 
Fruit rather small, roundish, flattened at the end, regularly rib- 
bed and thickly netted; skin deep green, becoming pale greenish 
yellow at maturity ; rind moderately thick, flesh green, firm, rich, 
and high flavoured. Ripens pretty early and bears along time, 

Nutmec.—An old variety, often seen impure, but when in 
perfection, very melting and excellent. Fruit as large again as 
the foregoing, roundish oval; skin very thickly netted, pale 
green, slightly but distinctly ribbed; rind rather thin, flesh pale 
green, very melting, sweet and good, with a high musky flavour. 
Medium season. 


> 


588 THE MELON. 


Franxum’s Green-Fiesuep.—Very excellent and produc: 
tive. Fruit rather large, roundish; skin very slightly netted, 
greenish yellow when ripe; flesh green, exceedingly tender and 
rich. 

ImproveD GrEEN-FLesH.—A_new English variety, of exqui- 
site favour. Fruit rather large, roundish, not ribbed, slightly 
netted; skin thin, pale yellow at maturity; flesh thick, green, 
and of very delicious flavour, 

Brrecuwoon.—One of the very best of this class. Fruit of 
medium size, oval, netted, skin greenish yellow ; flesh pale green, 
rich, and very sugary. Ripens early. 

Sxittman’s Fine Nerrep.—Earliest of the green-fleshed me- 
lons, small, rough-netted, flattened at the ends, flesh green, very 
thick, firm, sugary, and of the most delicious flavour. 

Pine Appite.—aA dark green oval melon, of medium size, 
rough-netted ; flesh thick, firm, juicy, and sweet. 


CLASS Il. 
Yellow, or Orange-Fleshed Melons. 


Earty Canretoup.—Early and productive—its chief merits. 
Fruit small, nearly round, skin thin, smooth, ribbed nearly 
white ; flesh orange colour, of sweet and pleasant flavour. The 
first melon ripe. 

Nerrep CanreLour.—tThe best flavoured of this class, often 
quite rich. Fruit rather small, round; skin pale green, closely 
covered with net-work ; flesh dark reddish-orange, flavour sugary 
and rich. 

Buacx Rock (or Rock Canteloup). A very large melon 
frequently weighing 8 or 10 pounds, and of pretty good flavour. 
Fruit round, but flattened at both ends, covered with knobs or 
carbuncles 3 skin dark green, thick; flesh salmon coloured, 
sweet, but not rich. Ripens rather late. 

Curistrana.—A yellow fleshed variety which originated in 
Massachusetts. It is a week earlier than citron but not equal to 
it; nearly round, dull yellowish green skin, of very good quality, 
but valued chietly for its earliness. 


CLASS III. 
Persian Melons. 


Kersine.—One of the very finest and most delicate flavoured 
of melons. Fruit rather large, egg-shaped, skin pale lemon 
colour, regularly netted all over. Flesh nearly white, high fla 
voured, and “ texture like that ofa ripe Beurré pear” 


THE MELON, 689 


Green Hoosarner.—One of the best for this climate, and 
bears well. Fruit egg-shaped, of medium size, skin light gieen, 
netted.. Flesh pale greenish white, tender arid abounding with 
sugary, highly perfumed j juice. Seeds large. 

Swesr Ispanay.—The most delicious of all melons. Fruit 
large oval; skin nearly smooth, deep sulphur colour. Flesh 
greenish white, unusually thick, crisp, and of the richest and 
most sugary flavour. Ripens rather late. 

Large Grermex.—Early, good bearer, and very excellent. 
Fruit of large size, roundish, flattened at the ends, and ribbed, 
skin green, closely netted. Flesh greenish, firm, juicy, rich and 
high flavoured. 

Besides the foregoing there are Winter Melons from the 
South of Europe, very commonly cultivated in Spain, which, if 
suspended in a dry room, may be kept till winter. The Grezn 
Vacencra and the Dampsnua are the three principal sorts ; they 
are oval, skin netted, flesh white, sugary and good. 


CHAPTER XXVIII 


Toe Warer-MeEton. 


Cucurbita citrullus, L. Cucurbitacee, of botanists. 
Pastewr, of the French; Wasser Mfelone, German; Cocomero, <talian. 


Tus Water-Melon is a very popular and generally cultivated 
fruit in this country. The vine is a training “annual of the most 
vigorous growth, and the fruit is very large, smooth, and green, 
with a red or yellow core. Though far inferior to the melon in 
richness, its abundant, cooling juice renders it very grateful and 
refreshing in our hot midsummer days. Immense fields of the 
water-melon are raised in New Jersey and Long Island, and 
their culture is very easy throughout all the middle and southern. 

states. 

The cultivation of the water-melon is precisely similar to that 
of the melon, except that the hills must be eight feet apart. 
The finest crops we have ever seen, were grown upon old pieces 
of rich meadow land, the sod well turned under with the plough 
at the last of April, and the melons planted at once. 

The following are its best varieties, 

1. IuperraL—_A remarkably fine flavoured and very productive 
sort, from the Mediterranean. Fruit of medium ‘size, nearly 
round, Skin pale green and white, marbled, rind remarkably 
thin, flesh solid to the centre, light red, crisp, rich, and high 
flavoured. Seeds quite small, reddish brown, 

2. Canotina.—The large common variety. Fruit very larga 


690 THE MELON. 


oblong, skin dark green and white marbled, rind thick. Flesh 
deep red, hollow at the centre, sweet and good, seeds large 
black. 

There is also a eM Pney with pale yellow flesh and white 
seeds, 

3. Spantsn.—A rich and v ery excellent water-melon. Fruit 
large, oblong. Skin very dark, blackish-green, slightly 
marbled, rind moderately thick. Flesh red, solid, rich, and 
very sweet. 

Tue Crrroy Warer-Meton is a small, round, pale green, 
marbled sort, ripening late, and esteemed by many for pre- 
serving. 


4, Souter. 


Large, oblong, sometimes roundish. Skin peculiarly marked 
with oreyish dots, and pale and dark green stripes. Rind half 
an inch’ thick. Flesh deep red to the centre; flavour sugary 
and delicious, of the “ best” quality ; seed cream white, with a 
faint russet stripe around the edge; very productive. 

Originated in Sumpter District Co., S. Carolina, (W. D. 
Brinckle, Ms.) 


5. CLARENDON, or Dark SPECKLED. 


Large, oblong, skin mottled grey, with dark green longi- 
tudinal stripes ; “rind half an inch thick, Flesh scarlet to the 
centre, with a sugary and exquisite flavour, “ best” quality. 
Seeds yellow, with a black stripe around the edge, and from one 
to three black spots on each side; the form and number cor- 
responding on the two sides. 

Originated in Clarendon Co., South Carolina. (W. 
Brinckle, Ms.) 


6. BrapForpD. 


Large, oblong, skin usually dark green with grey longitudinal 
stripes, mottled and streaked with green; rind half an inch 
thick. Flesh red to the centre, with a fine sugary flavour, of 
the best quality. 

Originated in South Carolina. (W.D. Brinckle, Ms.) 


7. RAVENSCROFT. 


Large, oblong, dark green, faintly striped, and marked with 
lighter ereen. “Rind half an inch thick. Flesh red to the 
centre, with a delicious sugary flavour, of the “ best” quality 
Seeds cream colour, having a brown stripe around the edge. 

Originated with Goll A.G. Sumner, of South diner (W 
D. Brinckle, Ms.) 


“ie 
* 


THE ORANGE FAMILY. 691 


8. Opetu’s Larce Wuire. 


Very large, round, skin grey, with green net-work. Tiné 
three quarters of an inch thick. Flesh pale red, of a “very 
good” quality. Keeps a long time after being gathered. 

Originated with Col. A. G. Sumner, South Carolina (W 
D. Brinckle, Ms.) 

Orance.—Peculiar for we division of its flesh from the rind, 
medium size, roundish oval, light green, with shades of darker 
green; rind half an inch thick. Flesh red, not very solid, of 
good quality, but not equal to Mountain Sweet and Imperial. 

Mountain Sprovur.—Large, long, oval, striped with light and 
dark green. Flesh scarlet, a little open in the centre. Rind 
thin, seeds light fawn colour, one of the best. 

Mountain & ilar to the above, except it often has 
a man-melon neck. “Blesh rather more solid, and of excellent 
flavour. This is grown extensively for the markets. 

AppLe Szepep.—Medium roundish, slightly oval, dark rich 
green; rind thin. Flesh scarlet, crisp, sweet, and very good, 
Early and prolific, seeds very small, dull reddish brown. 

Ice Cream.—A fine variety, large, round, early ana_ prolific. 
Skin very light green. Rind rather more than half an inch 
thick. Flesh white, crisp, sugary, and excellent; seeds white. 


CHAPTER XXIX. 
Tur Orance Famity. 
Citrus, L. Aurantiacee, of Botanists. 


Tue Orange family includes the common orange (Citrus auran- 
fum); the Lemon (C. limonum); the Lime (C. limetta); the 
Shaddock (C. decumana); and the Citron (C. Afedica) ; all differ- 
ent species, with the same general habit. 

The Orange, a native of Asia, is the most attractive and 
beautiful of fruit trees, with its rich, dark evergreen foliage and 
its golden fruit; and it may well therefore enjoy the reputation 
of being the golden apple of the Hesperides, When to these 
charms we add the delicious fragrance of the blosscms, sur- 
passing that of any other fruit tree, it must be conceded that, 
though the orange must yield in flavour to some other fruits, 
yet, on the whole, nothing surpasses an orange grove, or or- 
chard, in its combination of attractions—rich verdure, the deli 
cious aroma of its flowers, and the great beauty of its fruit. 

The south of Eurcpe, China, and the West Indies, furnish the 


692 THE ORANGE FAMILY. 


largest supplies of this fruit. But it has, for a considerable time, 
- been cultivated pretty largely in Florida, and the orange groves 
of St. Augustine yield large and profitable crops. Indeed the 
cultivation may be extended over a considerable portion of that 
part of the Union bordering on the Gulf of Mexico; and the 
southern part of Louisiana, and part of Texas, are highly favour- 
able to orange plantations. The bitter orange has become quite 
naturalized in parts of Florida, the so-called wild orange seed- 
lings furnishing a stock much more hardy than those produced 
by s sowing the ‘imported seeds. By continually sowing the seed 


5 
of these wild oranges, they will furnish stocks suited to almost 


all the Southern States, which will, in time, render the better 
kinds grafted upon them comparatively hardy, 

North of the latitude, where, in this country, the orange can 
be grown in groves or orchards, it may still be profitably eulti- 
vated with partial protection. The injury the trees suffer from 
severe winters, arises not from their freezing—for they will bear, 
without injury, severe frost—but from the rupture of sap-vessels 
by the sudden thawing. A mere shed, or covering of boards, 
will guard against all this mischief, Accordingly, towards the 
south of Europe, where the climate is pretty sev ere, the orange 
is grown in rows against stone-walls, or banks, in terraced gar- 
dens, or trained loosely against a sheltered trellis; and at the 
approach of winter they are covered with a slight, moveable 
shed, or frame of boards. In mild weather, the sliding-doors are 
opened, and air is admitted freely—if very severe, a few pots of 
charcoal are placed within the inclosure. This covering re- 
mains over them four or five months, and in this way the orange 
may be grown as far north as Baltimore. 

Som anp Cutrurs. The best soil for the orange is a deep, 
rich loam, In propagating them, sow, early in the spring, the 
seeds of the naturalized, or wild bitter orange of Florida, which 
gives much the hardiest stock. They may be budded in the 
nursery row the same season, or the next, and for this purpose 
tne earliest time at which the operation can be performed (the 
wood of the buds being snfliciently firm), the greater the suc- 
cess. Whip, or splice- orafting, may also be resorted to ear ly in 
the spring. Only the hardiest sorts should be chosen for or- 
chards or groves, the more delicate ones can be grown easily 
with slight covering in winter. Fifty feet is the maximum’ 
height of the orange in its native country, but it rarely forms 
in Florida more than a compact, low tree of twenty fect. It is 
better, therefore, to plant them so near as partially to shade the 
surface of the ground. 

Insects. The orange plantations of Florida have suffered 
very severely within a few years from the attacks of the scaie 
insect (Coccus Hisperidum), which, in some cases, has spread 
over whole plantations and gradually destroyed all the trees 


THE (RANGE FAMILY. 693 


It is the same smal, cval, brownish insect, so com.non in our 
greenhouces, which adheres closely to the bark and under-side 
of the leaves. All efforts to subdue it in Florida have been 
nearly unavailing. 

A specific, however, against this insect has lately been dis- 
covered in England. It is the use of the common Chamomile. 
It is stated that merely hanging up bunches of fresh chamo 
mile herb in the branches destroys the scaled insect, and that 
cultivating the plants at the roots of the trees is an effectual! 
preventive to the attacks of this insect. Where the bark and 
leaves are much infested, we recommend the stem and branches 
to be well washed with an infusion of fresh chamomile in 
water, and the foliage to be well syringed with the same. Re- 
peating this once or twice will probably effectually rid the trees 
of the scaled insect. 

Another very excellent remedy for this and all other insects 
that infest the orange, is the gas liquor, of the gas works, largely 
diluted with water, and showered over the leaves with a syringe 
or engine. As this liquor varies in strength and is sometimes 
very strongly impregnated with ammonia, it is difficult to give 
a rule for its dilution. The safest way is to mix some, and 
apply it at first to the leaves of tender plants; if too strong, it 
will injure them; if properly diluted, it promotes vegetation, and 
destroys all insects. 

Varieties. From among the great number of names that 
figure in the European catalogues, we select a few of those 
teally deserving attention in each class of this fruit. 


I. Tur OrAnGeE. 


The Orange ( Oranger, French; Pomeranze, German; Arancio, 
Italian; and Waranja, Spanish), is, on the whole, the finest tree 
of the genus. Its dark-green leaves have winged foot-stalks, 
its fruit is round, with an orange-coloured skin. It is one of 
the longest lived fruit trees, as an instance of which we may 
quote the celebrated tree at Versailles, called “the Grand 
Bourbon,” which was sown in 1421, and is at the present time 
in existence, one of the largest and finest trees in France. 

The fruit of the orange is universally esteemed in its ripe 
state. The bitter orange is used for marmalades; the green 
fruits, even when as small as peas, are preserved, and used in 
various ways in confectionery; the rind and pulp are used in 
cooking; and the orange flowers distilled, give the orange 
flower water, so highly esteemed as @ perfume, and in cookery. 

Besides the Common Sweet ORANGE, the most esteemed sorta 
are the Matrusz and the Bioop-Rezp, both of excellent flavour, 


with red pulp. The Mawparin orange is a small, flattened 


694 THE “ORANGE FAMILY. 


fruit, with a thin rind separating very easily froin the pulp, 
frequently parting from it of itself, and leaving a partially hol- 
low space. It comes from China, and is called there the Man- 
darin, or noble orange, from its excellent quality. The flesh is 
dark orange coloured, juicy, and very rich. 

The Sr. Micuast’s orange is a small fruit, the skin pale yel- 
low, the rind thin, the pulp often seedless, juicy, and lusciously 
sweet. It is considered the most delicious of all oranges, and 
the tree is a most abundant bearer. 

The Skrvitue, or bitter orange, is the hardiest of all the 
varicties, enduring very hard frosts without injury. It has the 
largest and most fragrant flowers: the pulp, however, is bitter 
and sharp, and is valued chiefly for marmalades. The Double 
Ligarde is a French variety of this species, with fine double 
blossoms. 

The Bercamor orange has small flowers, and pear-shaped 
fruit. The leaves, flowers, and fruit, being peculiarly fragrant, 
it is highly esteemed by the perfumer, and yields the bergamot 
essences. “The rind, first dried and then moistened, is pressed 
in moulds into small boxes for holding sweetmeats, to which 
it communicates a bergamot flavour.” 

Besides the above, the Fingered, Sweet-skinned, Pear-shaped, 
and Ribbed oranges, are the most striking sorts—all chiefly cul 
tivated by curious amateurs. 


II.—LEmons. 


Tur Lemon (Limonier, of the French and German; Limone, 
Italian; Limon, Spanish) has longer, paler leaves than the 
orange, the footstalks of which are naked or wingless; the 
flowers tinged with red externally, and the fruit is oblong, pale 
yellow, with a swollen point, and usually an acid pulp. Its 
principal use is in making lemonade, punch, and other coolin 
acid drinks. 

Besides the common Lemon, there is an Italian variety, 
called the Sweer Lemoy, the pulp of which is sweet and good. 


o 
f=) 


IIJ.—1THeE LIME. 


Tue Lime (Limettier, of the French) differs from the Lemon 
by its smaller, entirely white flowers, and small, roundish, pale 


yellow fruit, with a slight protuberance at the end. The acid, 
though sharp, is scarcely so.rich and high as that of thelemon, 
and is used for the same purposes. The green fruit is more — 


esteemed than any other for preserving. The Italians cultivate 
a curiously marked variety called Pomo d’ Adamo, in which 
Adam is said to have left the marks of his teeth. 


THE OLIVE. 694 
IV.—THE CITRON. 


Tue Citron (Cidratier of the French; Citronier, German 
Cedrato, Italian) is one of the finest growing trees of this family 
with large, oblong, wingless leaves, and flowers tinged with 
purple externally. The fruit, shaped like that of the lemon, is 
much larger, of a yellow colour, warted and furrowed externally. 
The rind is very fragrant, and very thick, the pulp is subacid, 
and is used in the same way as that of the lemon. It is chiefly 
valued however for the rich sweetmeat or preserve, called citron, 
made from the rind. 

The Mapras citron is considered the largest and best variety. 


V.—THE SHADDOCK. 


Tue Shaddock (Pampelmous, French ; Arancio massimo, Ita- 
lian) may be considered a monstrous orange, with a compara- 
tively tasteless pulp. It is a native of China and Japan, and 
has its name from Dr. Shaddock, who first carried it to the 
West Indies. The leaves are winged, like those of the orange, 
tke flowers white, and the fruit globular. Its size is very large, 
as it often weighs six or cight pounds. The pulp is sweetish, or 
subacid, and the juice is rather refreshing. It is, however, more 
showy than useful, and certainly makes a magnificent appear- 
ance in a collection of tropical fruits.* 


CHAPTER XXX, 


THE OLIVE. 


Olea Europea, L.; Oleince, of botanists. 
Olivier, of the French; Oehibawm, German; Ulivo, Italian; 
Olivo, Spanish. 


Tue Olive, which, as Loudon justly remarks, furnishes, in itr 
invaluable oil, the cream and butter of Spain and Italy, will 
undoubtedly one day be largely cultivated in our Southern 
States. Already small plantations of it have been formed by a 
few spirited gentlemen in Georgia and Mississippi, and its adap- 
tation to the Southern parts of the Union near the sea-coast, 


* To those of our readers who desire to pursue this branch of the sub- 
ject, we recommend that splendid work, the Histoire Naturelle des 
Orange's, of Risso and Poiteau, with superb coloured plates of every 
vatisty. Paris, folio, 1718, 


696 THE OLIVE. 


tested. The apathy of Southern planters generally, respecting 
all products but cotton and rice, is the only reason for the tardy 
manner in which this and other valuable trees are introduced 
into cultivation there. 

The uses and value of the olive-oil are still comparatively 
unknown in this country. In the South of Europe it is more 
valuable than bread, as, to say nothing of its wholesomeness, it 
enters into every kind of cookery, and renders so large a quan- 
tity of vegetable food fit for use. A few olive trees will serve 
for the support of an entire family, who would starve on what 
could otherwise be raised on the same surface of soil; and dry 
crevices of rocks, and almost otherwise barren soils in the 
deserts, when planted with this tree, become flourishing and 
valuable places of habitation. 

The olive is a native of the temperate sea-coast ridges of Asia 
and Africa; but it has, time out of mind, been cultivated in the 
South of Europe. It is a low evergreen tree, scarcely twenty 
feet high, its head spreading, and clothed with stiff, narrow, 
bluish green leaves. Its dark green or black fruit is oval, the 
hard fleshy pulp enclosing a stone. In a pickled state the fruit 
is highly esteemed. The pickles are made by steeping the 
unripe olives in ley water, after which they are washed and 
bottled in salt and water, to which is often added fennel, or 
some kind of spice. The oil is made by crushing the fruit to a 
paste, pressing it through a coarse hempen bag, into hot water, 
from the surface of which the oil is skimmed off. The best oil 
is made from the pulp alone: when the stone also is crushed, it 
is inferiour. 

PROPAGATION AND CuLtuRE.—A very common mode of pro- 
pagating the olive in Italy, is by means of the uovoli (little 
eggs). These are knots or tumours, which form in considera- 
ble numbers on the bark of the trunk, and are easily detached 
by girdling them with a pen-knife, the mother plant suffering 
no injury. They are planted in the soil like bulbs, an inch or 
so deep, when they take root and form new trees. It is also 
propagated by cuttings and seeds. The seedlings form the 
strongest and thriftiest trees; they are frequently some months 
in vegetating, and should therefore be buried an inch deep in 
the soil as soon as ripe. 

The wild American olive (Olea Americana, L.) or Devil-wood, 
a tree that grows more or less abundantly as far north as Vir- 
ginia, will undoubtedly prove a good stock, on which to engraft 
the European olive. It is of a hardier habit, and though worth- 
less itself, may become valuable in this way. 

The olive-tree commences bearing five or six years after being 
planted. Its ordinary crop is fifteen. or twenty pounds of oil 
per annum, and the regularity of its crop, as well as the great 
age to which it lives, renders an olive plantation one of the most 


THE OLIVE. 697 


valuable in the world. With respect to its longevi'y, we may 
remark, that there is a celebrated plantation near Terni, in Italy, 
more than five miles in extent, which, there is every reason for 
believing, has existed since the time of Pliny. 

The olive is not avery tender tree. It will thrive farther 
north than the orange. ‘ The very best sites for it are limestone 
tidges, and dry, crumbling, limestone, rocky regions always 
produce the finest oil, The tree, however, thrives most luxuri- 
autly in deep, rich, clayey loams, which should be rendered 
more suitable by using air-slacked lime as manure. It requires 
comparatively little pruning or care, when a plantation is once 
fairly established. 

Varieties.—There are numberless varieties enumerated in 
the French catalogues, but only a few of them are worth*the 
attention of any but the curious collector. The common European 
olive is, on the whole, much the best for general cultivation, 
yielding the most certain and abundant crops. 

The sub-variety most cultivated in France is the Lonc-LEAVED 
OLIvE (Olea, e. longifolia), with larger and longer leaves; the 
fruit nearly of the same size as that of the common olive. 

The favourite sort in Spain is the Broap-LEAveED OLIVE (Olea 
e. latifolia). Its fruit is nearly double the size of the common 
olive, and yields an abundance of oil, but the latter is so strong 
in flavour as to be more relished by the Spaniards than by 
strangers. 

The Oxrvier a Fruir Arronnt (Olea spherica, N. Duh.) is a 
hardy French variety, which, in a moist, rich soil, yields most 
abundant crops of fine oil. 

The Oxtvier PLevrevR (Olea eranimorpha, N. Duh.), or 
weeping ol've, is one of the largest and finest trees. Its branches 
are pendant, its fruit excellent, and the oil pure and abundant 
It is a very hardy sort, and grows best in damp valleys. 

The Oxtvier Picnoutne (Olea oblonga, N. Duh.) yields the 
fruit most esteemed for pickling. It grows quite readily in any 
tolerable soil, and is one of the hardiest varieties. 

There are two varieties of the olive, which are said to have 
been found not long since in the Crimea, lats. 45° and 46°, 
which bear abundant crops of fine fruit, and the trees endure a 
temperature in winter of zero of Fahrenheit. These sorts have 
not yet been introduced into this country; and though it is a 
desideratum to obtain them and test them at the South, yet it 
is not unlikely that, in common with many trees similarly re- 
ported, they may prove little different from the common olive, 


698 ; THE POMEGRANATS. 


CHAPTER XXXI. 
THE POMEGRANATE. 


Punica granatum, L.; Granatacea of Botanists. 
Grenadier, of the French; Granatenbaum, German; Melagrano, 
Italian; Granado, Spanish. 


Tuts unique fruit, the most singularly beautiful one that ever 
appears at the dessert, is a native of China and the South of 
Eurépe. It grows and bears very readily in this country, as 
far north as “Maryland and the Ohio River, though the fruit 
does not always mature well north of Carolina, except in shel- 
tered places. It is even hardy enough to stand the winter here, 
and will bear very good fruit, if trained as an espalier, and pro- 
tected in winter. 

The fruit is as large as an apple. Its skin is hard and leathery, 
of a yellowish-orange colour, with a rich red cheek. It is crown- 
ed in a peculiar manner with the large calyx, which remains _ 
and increases in size after the flower has fallen. There is a 
pretty bit of mythelogical history told by Rapin, the French 
poet, respecting this fruit. Bacchus once beguiled a lovely 
Scythian girl, whose head had been previously turned by the 
diviners having prophesied that she would some day wear a 
crown, and who therefore lent a willing ear to his suit. The 
fickle god, however, not long after abandoned her, when she 
soon died of grief. Touched at last, he metamorphosed her 
into a pomegranate tree, and placed on the summit of its fruit 
the crown (calyx), which he had denied to his mistress while 
living. 

The fruit of the common pomegranate is acid, but the culti- 
vated variety bears fruit of very agreeable, sweet flavour. The 
interior of the fruit consists of seeds enveloped in pulp, much 
like those of the gooseberry, but arranged in compartments, and 
of the size and colour of red currants. Medicinally, it is cool- 
ing and much esteemed, like the orange, in fevers and inflam- 
mator y disorders. 

The tree is of low growth, from twelve to twenty feet, with 
numerous slender, twiggy branches, and is very ornamental in 
garden scenery, either when clad with its fine scarlet flowers or 
decked with fruit, which hangs and grows all summer, and does 
not ripen till pretty late in the season. It is well worthy of a 
choice sheltered place at the north, on a wall or espalier rail, 
where it can be slightly protected with mats or straw in winter} 
and it deserves to be much more popular than ithowis in every 


a 
a 


4 ‘ 
Pater 
Pig 

we 


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elge-¢ 


i> 
2 


THE POMEGRANATE. 699 


southern garden. If raised in large quantities there, it would 
become a valuable fruit for sending to the northern cities, as it 
is now constantly sent from the south of Europe to Paris and 
London. Ledges are very often made of it near Genoa and 
Nice. 

PropaGation AnD CutturE. This tree is readily propa- 
gated by cuttings, layers, suckers, or seeds. When by sceds, 
they should be sown directly after they ripen, otherwise they 
seldom vegetate. Any good, rich garden soil answers well fot 
the Pomegranate; and, as it produces little excess of wood, it 
needs little more in the way of pruning than an occasional thin- 
ning out of any old or decaying branches. 

alae There are several varicties. The finest, viz.: 

. Tue Sweet-Fruirep Pomegranate (Grenadier a Fr uit 
ae with sweet and juicy pulp. 

2. Tne Sus-Acip Fruirep Pomegranate; the most com- 
mon variety cultivated in gardens. 

3. Tne Wixp, or Actp-Fruirep Pomegranate, with a sharp, 
acid flavour; which makes an excellent syrup. 

Besides these, there are several double-flowering varicties of 
the Pomegranate, which are very beautiful, but bear no fruit. 
They are also rather more tender than the fruit- -bearing ones. 
The finest are the Dovste Rep Pomegranate, with large and 
very splendid scarlet blossoms, and the “Douste Wire Pome- 
granate, with flowers nearly white. There are also the rarer 
varicties, the YELLow FLowereEp and the VarrecatTep FLow- 
ERED Pomegranate—seldom seen here, except in choice green- 
house collections. 


APPENDIX. 


REMARKS ON THE DURATION OF VARIETIES OF FRUIT 
TREES. 


Ir was, for a long time, the popular notion that when a gocd 
varicty of fruit was once originated from seed, it might be ¢ con- 
tinued by grafting and budding, for ever,—or, at least, as some 
old parchment deeds pithily gave tenure of land—“as long as 
grass grows, and water runs.” 

About fourteen years ago, however, Thomas Andrew Knight, 
the distinguished President of the Horticultural Society of 
London, published an Essay in its Transactions, tending entirely 
to overthrow this opinion, and to establish the doctrine that all 
varieties are of very limited duration. 

The theory advanced by Mr. Knight is as follows: All the 
constitutional vigour er properties possessed by any variety of 
fruit are shared at the same time by all the plants that can be 
made from the buds of that variety, whether by grafting, bud- 
ding, or other modes of propagating. In simpler terms, “all the 
plants or trees of any particular kind of pear or apple being 
only parts of one original tree, itself of limited duration, it 
follows, as the parent tree dies, all the others must soon after 
die also. “No trees, of any variety,” to use his own words, 
“can be made to produce blossom or fruit till the original tree 
of that variety has attained the age of puberty ;* and, under 
ordinary modes of propagation, by grafts and buds, all become 
subject, at no very distant period, to the debilities and discases 
of old age.” 

It is remarkable that such a theory as this should have been 
offered by Mr. Knight, to whose careful investigations the 


* This part of the doctrine has of late been most distinctly refuted, and 
any one may repeat tlie experiment. Seedling fruit trees, it is well- 
known, are usually several years before theySproduce fruit. But ifa graft 
is inserted ona bearing tree, and after it makes one season’s fair growth, 
the grafted shoot is bent directly down and tied there, with its point te 
the stock below, it will, the next season—the sap being checked—produce 
flower-buds, and begin ‘to bear, long before the yarent | tree. 


702 APPENDIX. 


science of modern horticulture is so deeply indebted—as, how. 
ever common it is to see the apparent local decline of certain 
sorts of fruit, yet it is a familiar fact that many sorts have also 
been continued a far greater length of time than the life of any 
one parent tree. Still the doctrine has found supporters abroad, 
and at least one hearty advocate in this country. 

Mr. Kenrick, in his new American Orchardist, adopts this 
doctrine, and in speaking of Pears, says: “I shall, in the fol- 
lowing pages, designate some of these in the class of old varie- 
ties, once the finest of all old pears, whose duration we had 
hoped, but in vain, to perpetuate. For, except in certain sec- 
tions of the city, and some very few and highly favoured situa- 
tions in the country around, they (the old sorts) have become 
either so uncertain in their bearing—so barren—so unprodue- 
tive—or so miserably blighted—so mortally diseased—that they 
are no longer to be trusted; they are no longer what they once 
were with us, and what many of them are still described to be 
by most foreign writers.” 

Mr. Kenrick accordingly arranges in separate classes the Old 
and Mew Pears; and while he praises the latter, he can hardly 
find epithets sufficiently severe to bestow on the former poor 
unfortunates. Of the Doyenné he says: “ This most eminent 
of all Pears has now become an outcast, intolerable even to 
sight ;” of the Brown Beurré, “once the best of all Pears— 
now become an outcast.” The St. Germain “has long since 
become an abandoned variety,” &c., &e. 

Many persons have, therefore, supposing that these delicious 
varieties had really and quietly given up the ghost, made no 
more inquiries after them, and only ordered from the nurseries 
the new varieties. And this, not always, as they have confessed 
to us, without some lingering feeling of regret at thus abandon- 
ing old and tried friends for new comers—which, it must be 
added, not unfrequently failed to equal the good qualities of their 
predecessors. 

But, while this doctrine of Knight’s has found ready sup- 
porters, we are bound to add that it has also met with sturdy 
opposition. At the head of the opposite party we may rank 
the most distinguished vegetable physiologist of the age, Pro- 
fessor De Candolle, of Geneva. Varieties, says De Candolle, 
will endure and remain permanent, so long as man chooses to 
take care of them, as is evident from the continued existence, 
to this day, of sorts, the most ancient of those which have been 
described in books. By negligence, or through successive bad 
seasons, they may become diseased, but careful culture will 
restore them, and retain them, to all appearance, for ever. 

Our own opinion coincides, in the main, with that of De 
Candolle. While we admit that, in the common mode of pro- 
ragation, varieties are constantly liable to decay or become 


APPENDIX. 703 


comparatively worthless, we believe that this is owing not te 
natural limits set upon the duration of a variety; that it does 
not depend on the longevity of the parent tree; but uy on the 
care with which the sort is propagated, and the nature of the 
climate or soil where the tree is grown. 

It is a well established fact, that a seedling tree, if allowed to 
grow on its own root, is always much longer lived, and often 
more vigorous than the same variety, when grafted upon 
another stock; and experience has also proved that in propor- 
tion to the likeness or close relation between the stock and the 
graft is the long life of the grafted tree. Thus a variety of pear 
grafted on a healthy pear seedling, lasts almost as long as upon 
its own roots. Upon a thorn stock it does not endure so long. 
Upon a mountain ash rather less.) Upon a quince stock still 
less; until the average life of the pear tree when grafted on the 
quince, is reduced from fifty years—its ordinary duration on the 
pear stock—to about a dozen years. This is well known to 
every practical gardener, and it arises from the want of affinity 
between the quince stock and the pear graft. The latter is 
rendered dwarf in its habits, bears very early, and perishes 
equally soon, 

Next to this, the apparent decay of a variety is often caused 
by grafting upon unhealthy stocks. For although grafts of very 
vigorous habit have frequently the power of renovating in some 
measure, or for a time, the health of the stock, yet the tree, 
when it arrives at a bearing state, will, sooner or later, suffer 
from the diseased or feeble nature of the stock. 

Carelessness in selecting scions for engrafting, is another 
fertile source of degeneracy in varieties. Every good cultivator 
is aware that if grafts are cut from the ends of old bearing 
branches, exhausted by overbearing, the same feebleness of habit 
will, in a great degree, be shared by the young graft. And on 
the contrary, if the thrifty straight shoots that are thrown out 
by the upright extremities, or the strong limb-sprouts, are 
selected for grafting, they ensure vigorous growth, and healthy 
habit in the graft. 

Finally, unfavourable soil and climate are powerful agents in 
deteriorating varicties of fruit-trees. Certain sorts that have 
originated in a cold climate, are often short-lived and unproduc- 
tive when taken to warmer ones, and the reverse. ‘This arises 
from a want of constitutional fitness for a climate different from 
its natural one. For this reason the Spitzenburgh apple soon 
degenerates, if planted in the colder parts of New England, and 
almost all northern sorts, if transplanted to Georgia. But this 
only proves that it is impossible to pass certain natural limits 
of fitness for climate, and not that the existence of the variety 
itself is in any way affected by these local failures. 

Any or all of these causes are sufficient to explain the appa 


TO4 APPENDIX. 


reut decay of some varieties of fruit, and especially of pears, 
over which some cultivators, of late, have uttered so many 
lamentations, scarcely less pathetic than those of J eremiah. 

Having stated the theories on this subject, and given an out 
line of our explanation, let us glance for a moment at the actua. 
state of the so-called decayed varieties, and see whether they 
are really either extinct, or on the verge of annihilation. 

Mr. Knight’s own observations in England led him to consider 
the English Golden Pippin and the Nonpareil, their two most 
celebrated varieties of apple, as the stronzest examples of varie- 
ties just gone to decay, or, in fact, the natural life of which had 
virtually “expired twenty years before. A few years longer he 
thought it might linger on in the warmer parts of England, as 
he supposed ‘Varieties to fall most speedily into: decay i in the 
north, or in a cold climate. 

Lindley, however, his contemporary, and second to no one in 
practical knowledge of the subject, writing of the Golden 
Pippin,* very frankly states his dissent as follows: “ This apple 
is considered by some of our modern writers on Pomology, to 
be in a state of decay, its fruit of inferior quality, and its exist- 
ence near its termination. IJ cannot for a moment agree with 
such an opinion, because we have facts annually before our eyes 
completely at variance with such an assertion. In Covent 
Garden, and indeed in any other large market in the southern 
or midland counties of England, will be found specimens of fruit 
as perfect, and as fine, as have been figured ordescribed by any 
writer, either in this or any other country whatever. Instead 
of the trees being in a state of ‘rapid decay,’ they may be 
found of unusually large size, perfectly healthy, and their crops 
abundant ; the fruit, perfect in form, beautiful in colour, and 
excellent in quality.” And the like remarks are made of the 
Nonpareil. 

Certain French writers, about this time, gladly seized Knight’s 
theory as an explanation of the miserable state into which 
several fine old sorts of pears had fallen, about Paris, owing to 
bad culture and propagation, They sealed the death: warrant, 
in like manner, of the Brown Beurré, Doyenné, Chiumeeaiel 
and many others, and consigned them to oblivion in terms 
which Mr. Kenrick has already abundantly quoted. 

Notwithstanding this, and that ten or fifteen years have since 
elapsed, it is worthy of notice that the rept.diated apples and 
pears still hold their place among all the best cultivators in 
both England and France. Nearly lialf the pear-trees annually 
introduced into this country from Fi rance, are the Doyenné and 
Beurré. And the “ extinct varieties” seem yet to bid defiance 
to theorists and bad cultivators. 


* Guide to the Orchard, by George Lindley. 


Ae selec 


APPENLIA. 708 


But half the ground is not yet covered. How does the theory 
work in America? is the most natural inquiry. In this country, 
we have soil varying from the poorest sand to the richest 
alluvial, climate varying from frigid to almost torrid—a range 
wide enough to include all fruit trees between the apple and the 
orange. 

We answer tnat the facts here, judgec in the whole, are de- 
cidedly against the theory of the extinction of varieties. While 
here, as abroad, unfavourable soil, climate, or culture, have pro- 
duced their natural results of a feeble and diseased state of 
certain sorts of fruit, these are only the exceptions to the 
general vigour and health of the finest old sorts in the country 
at large. The oldest known variety of pear is the Autumn 
Bergamot—believed by Pomologists to be identically the same 
fruit cultivated by the Romans in the time of Julius Casar— 
that is to sayg the variety is nearly two thousand years old. It 
grows with as much vigour, and bears as regular and abundant 
crops of fair fine fruit in our own garden, as any sort we culti- 
vate. Whole orchards of the Doyenné (or Virgalieu) are in 
the finest and most productive state of bearing in the interior 
of this State, and numberless instances in the western states— 
and any one may see, in September, grown in the apparently 
cold and clayey soil near the town of Hudson, on the North 
River, specimens of this “outcast,” weighing three fourths of a 
pound, and of a golden fairness and beauty of appearance and 
lusciousness of flavour worthy of the garden of the Hesperides,— 
certainly we are confident never surpassed in the lustiest youth 
of the variety in France. The same is true of all the other 
sorts when propagated in a healthy manner, and grown in the 


suitable soil and climate. Wherever the soil is not exhausted 


of the proper elements the fruit is beautiful and good. The 
largest and finest crops of pears regularly produced in our own 
gardens, are by a Brown Beurré tree, only too luxuriant and 
vigorous. Of the Golden Pippin apple, we can point out trees 
in the valley of the Hudson, productive of the fairest and finest 
fruit, and the St. Germain Pears grown by a neighbour here, 
without the least extra care, are so excellent, that he may fairly 
set them against any one of the newer varieties of Winter fruit. 

On the other hand, we candidly admit that there has been for 
some time a failure of many sorts of pear and apple in certain 
parts of the country. All along the sea-coast where the soil is 
light, and has been exhausted, by long cultivation, of lime, 
potash, and phosphates, the inorganic elements absolutely 
necessary to the production of fine pears, many varieties that 
once flourished well, are now feeble, and the fruit is ofter 
blighted.* 


* The symptoms of the decline or decay in the pear are chiefly these 
The tree apparently healthy in the spring, blossoms, and sets a crop of 
30* 


706 APPENDIX. 


The apparent decline in these districts is owing to the lightncsg 
of the soil, which in this climate, under our hot sun (as 
we have already remarked), lays the foundation of more thar 
half the diseases of fruit-trees—because, after a few years, the 
necessary sustenance is exhausted by the roots of a bearing tree, 
and every one knows how rarely it is re-supplied in this country, 
We can from our own observation on the effects of soil, take a 
map and mark out the sandy district on the whole sea-board, 
where certain sorts of pears no longer bear good fruit; while 
within a few miles, on strong deep loams, the fruit is fair and 
beautiful—the trees healthy and luxuriant. 

Nothing is more convincing, on this point, than to compare 
the vigour and productiveness of the old pears, at the present 
moment, in the new soils of Rochester and Syracuse, abounding, 
not merely with vegetable matter, but with the necessary 77- 
organic food. with the same sorts grown along thf€ sea-board, in 
light soils, where the latter elements are no longer present in 
sufficient abundance. In the former localities, it is as common 
to see trees of the old variety bearing from ten to twenty bush- 
els of unblemished fruit annually, as it is in the latter to see 
them bearing only crops of blighted pears. 

Recent experiments have proved that it is not sufficient to 
bring healthy trees of the old varieties from the interior to the 
sea-board to insure, in the latter localities, fair and excellent 
crops. But, on the other hand, the complete renovation of 
blighted trees in light and exhausted soils, by the plentiful use 
of wood-ashes, bone-dust, lime, and blacksmith cinders, along 
with common manure, shows us distinctly that it is not the age 
of these varieties of fruit which causes their apparent decline, 
but a want of that food absolutely necessary to the production 
of healthy fruit. 

But there is another interesting point in this investigation. 
Do the newly-originated sorts really maintain in the unfavour- 
able districts the appearance of perfect health? Are the new 
pears uniformly healthy where the old ones are always feeble ? 

Undoubtedly this question must be answered in the negative. 
Some of the latest Flemish pears already exhibit symptoms of 
decay or bad health in these districts. Even Mr. Kenrick, with 
all his enthusiasm for the new sorts, is obliged to make the fol- 
lowing admission respecting the Beurré Diel pear, the most vigo- 
rous and hardy here of all: “I regret to add, that near Boston 


fruit. Towards midsummer its leaves are disfigured with dark or black 
spots, and except a few at the ends, fall from the branches. The fruit is 
covered with black specks, often ceases growing when at half its size, and 
in the worst cases the skin becomes hard, cracks, and the fruit s entirely 
worthless. This rusty and diseased state of the skin, is caused hy the at» 
tack of a minute species of fungi (Uredo, Puccinia, etc.) which fasten 
upou, or are generated in vegetable surfaces in a languid state of health. 


ye 


APPENDIX, 70" 
this noble fruit is liable to crack badly.’ We predict that many 
of the Flemish pears originated by Van Mons will become feeble, 
and the fruit liable to crack, i in the neighbourhood of Boston, 
in a much less time than did the old varieties. 

And this leads us to remark here, that the hardness of any 
variety depends greatly upon the circumstances of its origin. 
When a new varicty springs up accidentally from a healthy 
seed in a semi-natural manner, like the Seckel, the Dix, and 
other native sorts, it will usually prove the hardiest. It is, as it 
were, an effort of nature to produce a new individual out of the 
materials in a progressive state, which garden culture has af- 
forded. Cross-bred seedlings—one parent being of a hardy 
nature, and both healthy—such as Knight’s own ‘seedlings, the 
Monarch and Dunmore pears—are next in hardiness. Lastly, 
we rank varieties reared by Van Mons’ method—that of con- 
tinually repeated reproductions. This, as Van Mons distinctly 
states, is an enfeebling process—without any compensating ele- 
ment of vigour. Hence it follows, as a matter of course, that 
seedlings of the fifth or sixth generation, as are some of his 
varieties, must in their origin be of feeble habit. Van Mona 
himself was fully aware of this, and therefore resorted to “gratt- 
ing by copulation”—in fact, root-grafting—well knowing that 
on common stocks these new varieties would, i in light soils, soon 
become feeble and decayed. It is needless for us to add that 
hence we consider the Belgian mode of producing new Varieties 
greatly inferior to the English one, since it gives us varicties 
often impaired in health in their very origin. 

If any further proof of this is desired, we think it is easily 
found by comparing the robust vigour and longevity of many 
native pear trees to be found in the United States—some of them 
80 or 100 years old, and still producing large crops of fruit— 
with the delicate trees of several new varieties now in our gar- 
dens from Europe. These varieties are delicate, not only with 
respect to their constitutional vigour, but they are also more 
susceptible to injury from the severity of our winter’s cold and 
summer’s sun. 

There are great advantages, undoubtedly, for soils naturally 
unfavourable, and for small gardens, in grafting the pear upon 
quince stocks : yet, as it diminishes the vigour of the tree, it is 
not impossible that continued propagation from dwarf treeg 
may somewhat lessen the vital powers and the longevity of a 
given variety. 

The decay of varieties of the Apricot, or Peach, much shorter 
lived trees by nature, we seldom or never hear of. Varieties of 
both are now in cultivation, and in the most perfect vi- 
gour, of 200 years’ duration. This, probably, is owing to the 
more natural treatment these trees receive generally. Varie- 
tier of the vine are said never to degenerate, and this is per 


708 APPENDIX. 


haps owing to their having very rarely been propagated ty 
grafting.* 

We are not without remedy for varieties that have partially 
decayed in a certain district. If the trees have once been pro- 
ductive of excellent fruit, and are still in a soune condition, 
though enfeebled, a thorough renewal of their powers will 
again restore them to health. To effect this, the soil about the 
roots should be replaced by new, enriched by mail peat- 
compost, and mixed with the mineral substances named in the 
preceding page. The bark of the trunk and large branches 
should be well scraped, and, as well as all the limbs, thoroughly 
washed with soft soap. The head should be moderately pruned; 
and finally, the tree should be suffered to bear no fruit for the 
two foliowing seasons. After this it will generally bear excel- 
Jent fruit for several years again.t 

In making plantations of fine old varieties, in districts where 
the stock has become feeble, something may be gained by pro- 
curing grafts or trees from more favourable localities, where the 
fruit is still as fair as ever—and care should be exercised in se- 
lecting only the healthiest grafts or trees. Nurserymen in un- 
favourable districts should endeavour to propagate only from 
trees of healthy character; and if those in their own vicinity 
are diseased, they should spare no pains to bring into their 
nurseries, and propagate only such as they feel confident are 
healthy and sound. On them, next to the soil, depends very 
considerably the vigour or debility of the stock of any given va- 
riety in the country around them, 

In Mr. Knight's original essay on the decay of varieties, he 
clearly stated a circumstance that most strongly proves what 
wg have here endeavoured to show—viz.: that the local decline 
of a variety is mainly owing to neglect, and to grafting on bad 

* We do not deny that in any given soil there is a period at which a 
varicty of tree or plant exhibits most vigour, and after having grown there 
awhile it ceases to have its former luxuriance. The same is true of wheat 
or potatoes, and accordingly farmers are in the habit of “changing their 
seed.” The nutriment for a given variety is after a time exhausted from 
the soil, and unless it is again supplied the tree must decline. In light 
soils this speedily happens. In strong, clayey or rocky soils, the natural 
decomposition of which affords a continual store of lime, potash, &ec., the 
necessary supply of inorganic food is maintained, and the variety conti- 
nues nealthy and productive. 

¢ It is not uncommon to hear it said that the Newtown pippin—that 
finest of all apples—is degenerating rapidly. The solution of this is easy. 
More than any other apple does this one need lime and high culture. In 
proof, we may state that never have there been finer Newtown pippins 
raised, or in so large quantities, as at the present moment on the Hudson 
River. One gentleman’s orchards supply hundreds, we may say thousands 
of barrels to the London markets of the fairest, largest, and highest-fla- 
voured fruit we have had the pleasure of seeing or tasting. If any one 
will tirn to page 62, he will speedily see why this var ety has not fallen 
into dscay at Pelbaia fann. 


Sa 
. Tek 


APPENDIX. 709 


stock. We allude to the fact repeatedly verified, that healthy 
young shoots taken from the roots of an old variety in apparent 
decline, produce trees which are vigorous and he: althy. “The 
decay,” says he, “ of the powers of ‘life in the roots of seedling 
trees is excceding slow comparatively with that in the branches, 
Scions (or shoots) obtained from the roots of pear trees two hun- 
dred years old, afford grafts which grow with great vigour, and 
which are often covered with thorns like young seedling stocks; 
whilst other grafts taken at the same time from the extremities 
of the branches of such trees present a totally different charac- 
ter, and a very slow and unhealthy growth. I do not conceive 
that such shoots possess all the powers of a young seedling, 
but they certainly possess no inconsiderable’ portion of such 
powers.” 

This is nothing more, in fact, than going back to the roots, 
the portion of the tree least exhausted, for the renewal of the 
health of a variety when the branches of the tree have been ex- 
hausted by overbearing, &c. It is a simple and easy mode 0: 
increasing the vigour of a sort of delicate habit, to take scions 
from young root suckers for grafting anew. This can of course 
only be done with trees that grow on their own roots, or have 
not been grafted. And we suggest it, as worth the attention of 
those interested in gardening, to oratt feeble sorts on pieces of 
roots, with a view to establishing them finally on their own roots, 
or to raise them from Zaz yers, a more simple mode of attaining 
the object. 

Mr. Knight’s idea, that old varieties first decay in the north, 
while they yet remain comparatively good in warmer and more 
southern districts, is by no means borne out by the existing facts 
in America. On the contrary, the decline here, as we have al- 
ready stated, is almost entirely along the sca-board, and to the 
southward. In the interior, and to the north, the same sorts 
are universally fair and excellent, except in cases where a dis- 
eased stock has been obtained from the sea-board, and has not 
recovered its health by removal. The whole middle and west- 
ern sections of the country abound, more or less, with the finest 
pears, of sorts that are in a state of decline on Long Island, in 
portions of New Jersey, or near Boston. But the influence of 
the soil, so far as our own observations extend, is, after a certaip 
time, always the same. In this light soil the pear and the 
apple soon become feeble, because the sustenance afforded by 
it is, after a time, insufficient to keep the tree in a continual 
healthy, bearing state. The moisture afforded by it is not great 
enough to answer the demand made upon the leaves by our 
hot summer sun. Ualess this is remedied by skilful culture, 
these fruits must more speedily fail in health in such districts, 
while in more favourable ones they will remain as sound and 
healthy as ever, 

~ 


Tit AFPENDIX. 


From these remarks, it wili be perceived how importar.t it is 
in all exhausted soils to supply the necessary food to varieties 
that have “run out” from the want of it, and how unwise we 
believe it to be to reject such incomparable fruits as the New- 
town pippin, and the Doyenné pear, because in certain local 
districts, from causes easily explained, they have become feeble 
and diseased. 


Nors.—To prevent mice or rubbits from girdling trees.— 
Sreat injury is done to young orchards in some districts by the 
meadow mouse. This little animal always works under cover, 
and therefore does its misclief in winter when the snow lies 
deeply upon the ground. A common and effectual mode of 
deterring it is that ; of treading down the snow firmly about the 
stem directly after every fall of snow. But thisis a very trouble 
some affair, 

The following mixture will be found to be an effectual pre- 
vention. Take one spadeful of hot slaked lime, one do. of clean 
cows-dung, half do. of soot, one handful of flowers of sulphur, 
mix the whole together with the addition of sufficient water to 
‘ring it to the consistency of thick paint. At the approach of 
winter paint the trunks of the trees sufficiently high to be be- 
yond the reach of these vermin. Experience has proved that ‘t 
does no injury to the tree. A dry day should be chosen for its 
application. 

English nurserymen are ip the habit of protecting nurseries 
of small trees trom the attacks of rabbits, simply by distributing 
through the squares of the nursery coarse matches made by 
dipping bunches of rags, or bits of tow, in melted sulphur, and 
fastening these in split stakes a couple of feet high. The latter 
are stuck into the ground, among the trees, “at from 12 to 


20 feet apart, and are said completely to auswer the purpose. 


Notze.— Wash for the trunks and branches of fruit trees.— 
The best wash for the stems and branches of fruit trees is made 
by dissolving two pounds of potash in two gallons of water. 
This is applied with a brush at any season, but, perhaps, with 
most effect in the spring. One, or, at most, two applications 
will rid the stem of trees of the bark louse, and render it smooth 
and glossy. It is far more efficacious than whitewash, as a 
preservative against the attacks of insects, while it promotes the 
growth of the tree, ind adds to the natural lively colour of the 
bark. 

The wash of soft soap is also a very good one for many pur- 
poses. Though not equal for general purposes to the potash 
wash, it is better for old tranks with thick and rigid bark, asa 
portion of it remains upon the surface of the bark for some 
time, and with the action of every rain is dissolved, and thus 


APPENDIX. 711 


penetrates into all the crevices where insects may be lodged, 
destroying them, and softening the bark itself. 


Notr.—Key to French standard names of Fruit—To meet 
the wants of some of our farming friends, in various parts of the 
country, who are zealous collectors of fruit, but at the same 
time are more familiar with plough-handles than with the 
sound of Monsieur Crapaud’s polite vernacular, we have pre- 
pared the following little key to the pronunciation of such 
French names as are necessarily retained among the standard 
varieties. 

So long as these sorts must retain their foreign names, it is 
very desirable that they should be correctly pronounced. To 
give to these French terms what appears to merely English 
readers the proper sound is often as far as possible from the true 
pronunciation. A skilful Hibernian gardener puzzled his em- 
ployer, a friend of ours, during the whole month of September 
with some pears that he persisted in calling the “ Lucy Bony,” 
until, after a careful comparison of notes, the latter found he 
meant the Louzse Bonne. 

We have, therefore, in the following, eschewed all letters with 
signs, and given, as nearly as types alone will permit us, the 
exact pronunciation of the French names, 


KEY TO FRENCH NAMES. 


APPLES. 


Court Pendu Plat.—Coor Pahn du Plah. 

Drap d’Or—Drah dor. 

Fenouillet Gris—Fen;nool-yai Gree. 

Male Carle-—Mal Carl. 

Pomme de Neige.—Pum de Naije. 

Reinette Blanche d’Espagne.—Ren-ett-Blansh d’Egpagne. 
Reinette Triomphante.—Ren-ett Tre-ome-fant. 


APRICOTS. 


Albergier.—Al-bare-je-ai. 
Brianeon.—Bre-ahn-sohn. 


Belle de Choisy —Bei de Shwoi-sey e 


vee APPENDIX. 


Belle Magnifique —Bel Man-gne-feek. 

Bigarreau.—Be-gar-ro. 

Bigarreau Rouge.—Be-gar-ro Rogje. 

Bigarreau Couleur de Chair.—Be-gar-ro Coo-lur de Shair. 

Bigarreau Gros Coeuret.—Be-gar-ro Gro Keur-ai. 

Bigarreau Tardif de Hildesheim.—Be-gar-ro Tar-deef de Hildesheim 
Gros Bigarreau Rouge.—Gro Be-gar-ro Rooje. 

Griotte d’Espagne.—Gre-ote Des-pan. 


GRAPES. 


Chasselas Musqué.—Shah-slah Meuskay. 

Chasselas de Fontainebleau.—Shah-slah de Fone-tane-blo. 
Ciotat.—Se-o-tah. 

Lenoir.—Lun-war. 


NECTARINES. 


Brugnon Violet Musqué.—Brune-yon Ve-o-lay Meus-kay. 
Brugnon Musqué.—Brune-yon Meus-kay. 
D’Angleterre.—Dahn-glet-are. 

Due du Tellier.—Deuk du Tel-yay. 


PEACHES. 


Abricotée.—Ab-re-co-tay. 

Belle de Vitry.—Bell de Ve-tree. 

Grosse Mignonne.—Groce Mene-yon. 

Madeleine de Courson.—Mad-lane de Coor-son. 

Pavie de Pompone.—Pah-vee de Pom-pone. 

Pourprée Hative.—Poor-pray Hat-eve. 

Sanguinole 4 Chair adhérente—Sahn-gwe-nole ah Shair Ad-hay-renk 


PEARS. 


Amiré Joannet.—Am-e-ray Jo-ahn-nay. 

Ananas.—An-an-ah. 

Ananas d’Eté.—An-an-ah Da-tay. 

Angleterre.—Ahn-glet-are. 

Beurré.—Bur-ray. 

Belle de Bruxelles —Bel-de Broos-ell. 

Belle et Bonne —Bel-a-Bun. 
3elle-Lucrative.—Bel-lu-crah-teve. 

Beurré de Capiumont.—Bur-ray de Cap-u-mohn. 
Beurré @’Amalis.—Bur-ray Dah-mah-lee. 

Beurré Gris d’Hiver Nouveau.—Bur-ray Gree Dee-vair Noo-ve 
Beurré Diel.—Bur-ray De-ell. 

Beurré Bronzée —Bur-ray Brone-zay. 

Bezi d’Heri.—Ba-zee Daree. 

Bezi Vaet.—Bazee Vah-ai. 

Beurré Crapaud.—Bur-ray Crah-po. 

Bezi de Montigny.—Bay-zee de Mon-teen-gnee. 

Bon Chrétien Fondante.—Bone Cray-te-an Fone-donte, 
Deucquia.—Boo-kiah. 


* 


APPENDIX, {33 


Calebasse Grogse.—Cal-bass Groce. 
Capucin.—Cap-u-san. 

Chaumontel tres Gros.--Sho-mone-tell tray Gro. 
Compte de Lamay.—Conte de Lah-me. 

Colmar Ipine.—Cole-mar A-peen. 
Crassanne.—Cras-salin, 

Cnisse Madame.—Kuees Mah-dam. 
D’Amour.—Dain-oor. 

De Louvain.—Dul-oo-van. 

Délices d@’ Hardenpont.—Day-lece Dar-dahn-pone 
Doyenné d’té.—Dwoy-on-nay Day-tay. 
Doyenné Panaché.—Dwoy-on-nay Pan-ah-Shay. 
Dumortier.—Du-mor-te-ay. 

Duchesse d’ Angouléme.—Du-shess Dong-goo-lame, 
Duchesse dOrleans.—Du-shess Dor-lay-on. 
Enfant Prodige.—On-font Pro-deeje. 

Kpine d’Kté.—A-peen day-tay. 

Figue de Naples.—Feeg de Nah-pl. 

Fondante d’ Automne.—Fone-donte do-tonn. 
Forme de Délices—FTorm de Day-lece. 
Forelle.—Fo-rel. 

Fondante du Bois.—Fone-dont du Bwoi. 
Fortunée.—For-tu-nay. 

Frane Rial ad’ Hiver.—Fronk Ray-ahl Dee-vair. 
Glout Moreeau.—Gloo Mor-so. 

Tféricart —Hay-re-car, 

Jalousie —Jal-oo-zee. 
Jalousie de Fontenay Vendée.—Jal-oo-zee de Fone-ten-ai Von-day. 
L*on le Clere.—Lay-on le Clair. 
Limon.—Lee-mohn. 

Lou‘se Bonne —Loo-eze Bun. 

Madeleine, or Citron des Carmes.—Mad-lane, or Cee-trone day Carn 
Marie Louise —-Mah-re Loo-eze. 
Michaux.—Me-sho. 

Passans de Portugal.—Pah-sahn de Por-tu-gal. 
Pailleau.—Pahl-yo, 
Paradise d@’Automne.—Par-ah-deze do-tonn. 
Passe Colmar.—Pass Col-mar. 
Quilletette.—Keel-tet. 

Reine Caroline-—Rane Car-o-lene. 

Reinve des Poires.—Rane day Pwore. 

tousselet Latifi—Roos-lay Hat-eef. 
Saunspeau.—Sahn-po. 

Sieulle—Se-ull. 

Sucree de Floyerswarda.—Seu-cray de Hoyersworda, 
Surpasse Virgalieu.—Seur-pass Vere-gal-yu. 

St. Germain.—San Jare-man. 
Sylvange.—Seel-vonje. 

Vallée Franche.—Vol-lay Fronsh. 

Verte Longue —Vairt Longh, 

Verte Longue Panachée.—Vairt Longh Pan-ah-shay. 
Virgouleuse.—V ere-goo-leuz. 

W ilhelnine.—Wil-el-meen. 


PLUMS. 


Abricotée Rouge.—Ab-re-co-tay Rooje. 
Diaprée Rouge.—De-ah-pray Rooje. 


714 APPENDIX. 


Drap d’Or.—Drah-dor. 

Jaune Hative.—Jaun Hat-eve. 
Mirabelle.—Me-rah-bell. 

Précoce de Tours.—Pray-cose de Tour, 
Prune Suisse.—Prune Su-ece. 

Royale Hative—Rwoy-a: Hat-eve. 


w*x We have added to the Index (at the bottom of ihe pages) such varieties 
as are referred to in the Bovy of the work, and were omitted. 


INDEX TO THE DIFFERENT FRUITS. 


[The standard names are in Roman letters. 


ALMONDS. 
Page 
Amande Commune ....ce.ede 23E 
Amandier Commun ........-. 233 


Amandier a Petit Hrnit...... 233 
Amundier a Coque Tendre.... 283 


Amandier des Dames......... 233 
Aimande Princesse........05 233 
Amanda Sublarnte. «10 is acs <'' 23 

Amandier hes Win eased few. Soe 
Amandier } Pitaclte. psohr ahah hs Sie BE: 
Aimiunde Pistdche .......... 934 
Aimandier & Gao: Iriit...... 233 
Conunon Sweets Oe ales 233 
Aimandier- Pécher ......4% Ser es 

Bitter Almond.......... Ha eees 
Common Almondl........ Oe oeeD 
Douxw a Coque Tendre ...... » 238 
Ladies’. Thin. Shell. ees ks 233 
Long Ward-Shell Almond..... 233 
Peach Aloromdlae nk eae: os ex 234 
PERE TA Sekep SRN Oana OF GS 23) 
Pistachia Sweet WMmond: . 234 


Soft-Shell Sweet Alicud:. Hei ee 
Sultan a Coque Tendre....... 233 
Sultana Sweet Almoud....... 2384 


APPLES. 
Abboitt’s Sweet... ..... eis we VEL 
Adains..cckes oes ates LES 
Msopus Spitzenberg.......- > 105 
ABs 0pus een Sie Cee 105 
Agues’s nab heres were Fh Ses a coast OLD 
Ailes... we leita aifaihe: wee letamie se = ae tis 


ATOda ccs Owe ciataistersieeie ce we 


| Alexander shasavajey danagin: 
POLES ROTI: ays, oc ene aialerstats 


American Summer Pear.... 
American Golden Pippin..... 


Ainerican Beauty ........ : 
American Newtown Pippin... 
American Pippin....... ayaliesele 
American Mammoth......... 


American Red Juneating ?.... 
ATID ELS CUA cia sfey ox arara,'o Serato e 
BAL ahem ae mates ah ea ee ee 


EAR Ug CHIC na ae ce 
NY WOU Cie Sree sisrern s+ a> aleyie oe 
PAM UNG aren es, avanovesait teferais 
Aromatic Carolina ........: 
Arbroath Pippin ....... mets: 
PASTA) aie, Ar ware PA vee Pte 


MutunmMePerriMalls- wastes 
AmtomnmePip pune oe asker 
Mubumnal Swear bisie 0 Aereete 
Autumnal Sweet Swaar.. . . 
Ast Ags Deis nots Sieieks eiaieks 
Autinn Strawberry... ..e.e0. 
Autumn Sweet Bough ....... 
EAT OTE fais «% Wisin ts A CES 
PAL GR Re es Se so SPER . 
UC ULNA i petra so ee ieee ce 
MOM i Sicran cps oust een Laren ae 


PSUCHTOLO SIG. ve: She aeeereeees aioe ee 
Ghee aia t= RT. CER ee 
Braitley StS pice aad hcoucr soc aterets Se 


Bailey's Sweets icc t i cleo veinwt 


The synonymous names in Jtalic.]} 


Page 
206 
206 

a 
vas) 
ILS 
88 
207 
214 
138 
228 
207 
114 
85 
85 
85 
85 
114 
219 
114 
J14 
114 

114 
115 
115 
115 
187 
163 

Ti 
183 
198 
207 
11¢€ 

fi 
11€ 
116 
116 
11é 


* 
716 APPLES, 

Page Page 

Bailey’s Golden........es00.. 117 | Bough...... ocipis oh iciaicin\sie's ern 
BArbOUtns cee Tacit elects. IG |W Ohatinal ic eeeiee si orejalclels Mtemenes 
Baker’s Sweet..... Bipisiee fell o Meld -|SSOLIVIESKVirn.s Setar ee sJelorai bie ree neOet 
Baltimore. vcmieecestecir ree ews L Ldn OXtOrd ons. gui “atelier wee 
Bars aris Saieleiaigiisiale le oes eh LT) (Bonsdortler’.jacuemi bane aaa 
Barrett .'.2 asa yascmsor Luis! Borsdorf’ .... REESE Bpeoaccs 
Bay Apple...c.cseesccoeess 186 | Bonne de Mat..... soecccees 186 
sobs LET Oo eRe - 146 | Boalsbure,. 2): ...<'s sapere -s 122 
Bayfordbury Golden Pippin. « 146) Bonus ot cons Bee oe ee 
Baldwin Sweet.........+..+. 207 | Bourassa......... Pe Ia ota 
Bares sas Bie. lejeislac epejeieinieje  «'o e20T.| DOWNES WEEE. <icicre olsiereretran ees 
Bardin ..... Delon s Gesieciteinels SLUG 1 COOMKEL. Sol Neti Acie coc. 62) 
Baltimore....... cieweesisieen owl. | Srondwells viet... comm cies meccueaeL 
Belle-Fleur, Yellow.......... 72 Broadwell Sweet........... oe ane 
Belle-F'Teer. «seman oes seeeee 72| Bread and Cheese Apple..... 9h 
Belmont. ...... Lira tete ss tee tte | MOU aiAn yo aeene tec: ss -%e eelio 
Beawtyol Kent acne ates woe LDS | Brigele Ambon easier « clei 123 
Beauty ofthe West....... eee L1G) Bribtlemsweah amis ics visio 125 
Beaslstenlks.. cee settrepa sucleene 118, Brookes’ pies waieiaisvele lo se eS 
Balle eb Bonne. weteaste'caeres 118, Brewer...... Bie do" siaye treme Son ANE, 
Belle-Fleur, Brabant.......... 119| Brandy ‘Apple . ete ole inna sl atnieter alee 214 
Belden Sweet, .....00.s2-.. 119) Buchanan.......... a wsaece alee nee 
DED DAVIS: cteicissorasse wrere tate soe 209) Buchanan's) Pippin. sce. ee . 124 
DEBE eres rea sarin he cee 120| Buchanan's Seedling... ..... 24 
DOMONL, xjasciten etree doen aretere 120 Buckingham teow ee ee ed 124 
Betsy:8: Hany iy sic etele <csten 120| Buck Meadow............+.. 124 
Better than Good....... ..... 120| Buffington’s Early......... oe 124 
Ghileysssweetsnse een okie 121 Bullet. ses. aisistate errata oe oe 
Bevau’s Favorite........ sete shen OMS ote 3 ia alee eieretsletens rae 125 
SESCELLULY PERCU io unlctetsta atetise<Gs.e'ale 130} Burr’s Winter Sweet. Beleteoretere - 125 
Beard Burden... ws eters 136:| Bush)... «5. occec ciomyestels sites eon 
TERE ADI UG, case scaters is Chee eos, Os TAA MMUeD= <7, ccin vaste siclewievats 125 
3edfordshire Foundling....... 207| Burlington G+ ening. pieieareyatete OO) 
Belle-Mleur, Reds 225 odie dietes 207} Bucks County ?ippin..... Ag 5: 
Beile-Fleur, Rouge..... Sieistasayue 207 | Burnhap Greeniz Fo tgs cls clei mien 
Belden, or Red Cheek..... ... 208| Bullock’s Pippin. .. 2 ea ei OB 
LRN IVUN GLO emahere' she es oe ee 189) Buncombe?. ...\. si c\socc occu Oe 
Be dtiny. Sain wate Sa akitec aise. OO Bligipe. os ceedenvecceessloe 
BErTY BOUGW settee alee ete eve . 222) Carmel Sweet.....2..c0.2s0 lO 
Bell's Scarlet Pearmain eels ieiels 187] Caleb Sweet..... oie eipinielwie) aise meee 
MG TALL, is iste cake doit terest - 96] Cannon Pearmain........... 126 
BIG. SILER, nrescvalae erage bere ele 200| Camak’s Sweet.............. 126 
Biy Romanite........ aNtatere tate 220| Camak’s Winter Sweet....... 126 
Big Vandevere....... store aes 199} Capron’s Pleasant.........-. 126 
Birmingham......... stelele's cies 208 | Caroline. . \aje\c'se aateie a tie eat ee 
Black Coal....... Sate-c eects 121) Carolina RediJnne se.c. a een 
Bledsoe Pippin’ Avene cue eer 121! Carnahan’s Favorite......... 127 
Blockley-c <...<j aida We cuererels 12) | Carter... o's s:ccw ss oe COREE 127 
Blakely oes inant - Sropabtouane Mate el OT Carnations. ces cose on ve ee ote ale 
Black ‘Apple Of SOME. id's wreai LOA | OLY WOOK oo. siaeis selec «cee cyte sag ae 
Black Apple..........02..++ 208 | Canadian Reinette........... yy 
Black) Agnenicdinis. « <. sc'es 6~ BOB || CONG vosB. soc s coe BP igs 2's 
Black. GerGud 5, -oeFe eck ee oye BUS Cink Soe a meteletne ee ack pe creean ees 
Black Gilliflower..... aiaiara setae 208 | Cayuga Red Streak. . a aiets <4 fo were Le 
Blenheae ‘Pippin: :os'.. oeis 208 | Canada Pippin..... o ) aeiavelt 208 
Blenheim Orange .......00. 208 | Cake Apple tices reheat e 209 
Blue Sweet .....seeeceeeeee8 181 | Calville, White Winter....... 209 
Blush June. .....sesceeeeeee 127 | Capendu.... ...... sie ats ai ee 


Pes 


Carter ein sae veces SI=127 Carolina Striped June....,.. 127 


“19 fst (ae ol 


v4 


APPLES, 
Page 
Calville Blanche @ Hiver ..... 209 | Court of Wick. rae ie A 
Calville, Red Winter ........ 210 | Court of Wick Pippin. Riera epee 
Calville Rouge @Hiver.. | 210 \Court de Wick... 0.0 ..cc.c0s 
Calville Rouge .......0.02065 210 | Connecticut Seek- atts Slag 
Cambuthnethan Pippin...... SpollOn sGomeandre ose... i... es ss 
CC RMURy caerey ay ast csao cl Siai's; Svehesevay sere 210 | Cranberry Pippin... Bins chee 
Carbage ......... sialarasfors eee CADE GENGIING 2 600/200 v0s.c acs eee 
GRAN SWECL occ ine na seneee 210 | Crimson Pippin............ 
RIG een Sercr sic e-ciasa cca sree Pete 2iGaCram, or Kram............. 
Cathead Sweet: ...........0+ GNP TOM MRO ec Pw seteiee cet s 
(CST EC 11] 2 SO a ei Sart ee PASE RCD Dep yale where aed alc sk ccies swe 
Cathead Greening........... 211 | Cumberland Spice........... 
Catshead Beaufin .........4% PUSAN Curtisisweet. wis... 500. serene 
UREN oa 0G ya ca ot eats ae PeaenCurrant OLab.. a. ccaeee oaeses 
Carthouse .. Se ene ae tear CUULLASA. O'R) 3. oso dar a;a 6 elevsier Gre eels 
Chalner’s Large Pas Macias wicks 212) Danver’s Winter Sweet ...... 
lI) ce ee Ae UPANIS Soe, 65 oc sim cy steates oHasse : 
0 i Leen ainty Apples « . dash cas/eels 
SADA oi3/<) 0's, 0+: staetelne oe Be DSi 2)" SHAG Ie = <iwis, slesatore eeteassiers|« 
Charice Apple. occu «scciwicee’ 168 | De Bretagne........ Bee cane 
Cheeseborough Russet....... Mie Derrick’ s Graft, eee ns 
CIES ree Sn mee 1287] Derry Nonsuchi./ ay. . .sts scons 
EET ee ae ee T29-Detroitablack:: Mn. cas <yshere ee 
Churchill Greening .......... 129 eDetroit Red’. J.) Fs:c- eae some ee 
Clarke Pearmain............ NSM CUE OI at vic v cman aceite 
Glyde GaUly i. <\<icisielseielslelarers 129 | Devonshire Quarrenden...... 
MIMOE Sic. e cisiaw'a's odes a0 > TAT SEIOOW Chives. «ais: 8 sic Ak eee aves 
Clarmont Pippin ........44. Dat Pension. |, 5 aatuias ent tear 
Oivrer els serait teje.ce © «0.3 ito OLD NVI RAM EAL® ot cratic er ot erase aie. otoke 
Co ogswell USCOTMMGUM Os slo: 6, 21 aatiiin| DISNATOQOMW reins se cie'e tae ole elerace 
Cobbett’s Fall Pippin. Sao Mey AOIPM a ate. <ia,2 sacen eae aa 
O72) ene Se eieice o L2S POW NTOUN Epps. sa oc \sy-/s beta 
Cole’s Quince............... 130 | Downton Golden Pippin..... 
Conway..... a xGasoeor ieee ARON PO MNINe Ss Paremon... ccc o. < « 
UIT] ECS ees ee SOP NOCLOle Ata caciactes te este ats 
Cooper's’ Market 2.2.0.0... . 180 | Dodge’s Early Red .......... 
Cooper's Redling..........- By S10): | EL ERs Goes SEO ERNE PON 
Cornish Gilliflower........... 130 | Double Flowering Chinese Crab 
Cornish July-sjlower ?........4 130 | Double Flowering Apple..... 
Wortiell’ Su MaNCy, 15 sa) salons tre 131 | Double White Siberian Crab.. 
Cornell’s Favorite........... ete Oram Orewa vemce alsicas eels : 
Cos, or Caass os cia0/2.- Bateivevat a 131 | Dutchess of Oldenburgh...... 
Cooper’s Russeting .......... PRIS WY OUT is eee praiafal ei stata aie ete 
Coe’s Siltee, «vey csendee's.... 186 )Dutch Mignonne.,-......... 
Copmanthorpe Crab......... 137 | Duckett..... sec e eee eeeres : 
Care . awe iam cals 248), 290d ee. ee no eie'e ap ain : 
Coleman ......02.000000++. 198 | Dumelow’s Seedling w oSeeaianer tar 
Cornish “Avomatic. sce... c+ 211 | Dumelow's Crab.........-... 
Court-pendu Doré.......... Sleenunch) Codlin.:.'. secs 3 
Court-pendu Gris............ 213 | Dyer, or Pomme Royale...... 
Court-pendu Plat............ 131 | Larly Swnmer Pearmain.. 
Cotitt pombe ins seins xe opniag an 131 | Harly Harvest..........455.-% 
Court-pendu Plat Dee 131 | Harly French pes 8 AS Joyo 
Court-pendu Extra........-. LA, | Barly JOG.’.\. 5). 2 s's'sis'ee cece 
Couri-pendu Rond Gros...... 131 Early Sweet Bough. ad'oc eed 
Court-pendu Rose ........... 131 | Karly Summer Pippin.. ais sama 
Court-pendu Musqué......... 181 | Early Pennock. ..........-6- 
Court-pendu Rouge Musqué... 181 | Early Long Stem.......se00 


“T18 APPLES, 

Page Fagy 

Karly Chandler......... ewatee 138-| Mish's Seedling... “vs « im aa eee 
PLAFIY SPiCl . «ane uoiu cee oie USS. lat Pippen. . ser. sl ccisic «ele eae 
Early Strawberry Apple eae raje LSB: Plat Swart es. we ace es eee 213 
Early Red Margaret 5S SaaS O 189 | Flower of Kent ......... > 218 
Ear ly Red Juneating AE es 139 | Mlushing Seek-no-further..... 148 
Early Chandler...........6.- BUS.) Ut LRSSet SS. < ae wiore arene 221 
Easter’ Pippi: ©.e8.. ses (2s DIDS) MorescySeyreec. cs cee = 22 
Ler ly OF OFtOR mrisa. ae sacs = 6 215 | Pormnosa: Pippi. <6 ae aces . 184 
Edger ly’s Sweet... . L16:| Hornwalder .. Soe as so eae ete 
ieee s Aromatic Pippin. P16:| Wockt oceans). cae amet 144 
EGG EL OTE mies eeietoonep ete dete ae Dbl n | sP ound inet ae. Soe en wo 144 
Highteen Ounce Apple...... -PLOSi Mord Apples. oc eed sie eale treme eee 
Elicke’s Winter Sweet....... TADS Mort: Minnie se ecto e Aran puck! 
d NEA Ae ec Cs By Ee 1S33l RrenchebipyMe ae. seeese eee 144 
LU OWEPID DIN Ke Ree ceiave othe 135 | Franklin’s Golden Pippin. .... 145 
Elder Winter Borsdorffer..... 2093 Sinentell Pi ppeis. 2 eta c ake vies 176 
Bis Sek keane 2 tase eines Q1ONeironk Rambour...... csc es 182 
Embroidered Pippin......... DVS Shipenas OF dbs tes sc ste. Oe ok 212 
Himperor Alexander ........ 206) | ra is deep purts sass ss sia a efee items 
English Golden Pippin...... 146:| "Halton. ewes sche Bein! (lis. 
English Pipping ......0.05 VES -| Galeraeiatae | xd dettade nnn 74 
English Nonpareil.. .......+- 918) Garden Royals 2 joes cn iaeweee 79 
Einglish Codtingeae .... 22065 AUZROY BLES 05 O12) I ere Areas Sry GK, 145 
BNGUER SWeete va ok sca ec ake: 190:| Garretson’s Early ..........% 145. 
Higlish Vandevere........++. LOS | Gite Pip pints. Bet) ete arrears 209 
Mn held-Peatinaitiy. tare seis 140; | \Gargiow ssAngle se. 2. nee 131 
Lipse’s Bwedl. s62- 3 « aoe es <n 133.| Garden Apple.... ..... ve pe 
BUOS Fei. ciaieie sve custeie Mertetebets esis 213;|' Gewiss Good, \.22 essere 144 
Biquinteleyijs:55 < ie mes betes sis.08 VSO.) Grewrs "Guile eee ia oe ete . 145 
“* Bsquire Miller's Best Sort”. 94.) Gilpin... 002.00 0ss cs vce sen 226 
BSEAD ssh ecatre ue Coes ea aie ees 140 | Gillet?s Seedling.......-.... 102 
PUN SUIB:. Frases sinus wip eters ae eee 141 | Gloucester Pearmain........ 129 
Pipe ADC. simi ain Cb ncoin sa ce TOs sGlorta’ Mundi" ne eee 214 
Evening Parey oi) oc. g,Ae sac 77 | Glazenwood Gloria Mundi.... 214 
MIWA pete eviche sire. sets ace SLs oS Sel) (Gloucester Wilite veo 214 
BCC icant ss a dias o, se 5,8 ea ete 141 | Glace de Zelande............ 225 
PQS ites ars so vlan e ial TL Giang. 07 None = eee me ie 184 
FOU: WV ONG yatta s sm eicieven a he's 114! Golden Pearmain..........- 129 
FALL, Bough cima -s\erc;eie teste Tl \Goldent: Drop’ iis wa assem 182 
Fall Queen. insc.a: leaeateate 77 | Golden Pippin (American).... 79 
Fall Pippin... . “Wee sonesc Ara WM Gio) Ke Cena 677 Ps ORB se Ge. 146 
Fall Wine ess cic sicid ctee aie kee 78 | Golden Russet....... eens 146 
Fall Seek-no-further......... 142 | Golden Sweet... 0200. ove 146 
Fall Harvey..:). o> sees csi 149:| GoldenvHarvey! st... -ce tere 214 
Fall Pearmain .\. 2 7titee sis... 148.) Golden Applesvsss aeencecee 214 
Fall. Orange.......:. 2.) sips «ss 143 | Green Newtown Pippin...... 88 
Pau Jennesting « «54/0025 toe 213 | Green Winter Pippin........ 88 
MV ONPEUBE =. Fons Sic ve Diy sasvejetel ates = 94 | Green Seek-no-further ....... 148 
Hairbaniks. See ss\ehicalsayaeloae 141) |JGreenskine yes ceaee oes ieie a aes 
Wapley’s Red jin sta s wcreleiele!are 142 | Green’s Choice. . ~~. ceive. . 148 
Fallawatters. f casiaies a005:6 ees 142 | Green Mountain Pippin...... 148 
Valwalder Bee Sleetetato rata) « soos «2 42.) Green Cheese. .'...%2 Die secu 40 
Fay’s Russet. . ealecs comes, | GreentAbram.... 2 o2 t. ater « 124 
Father Apple.. woeslesiee's eos (180)) Greentoweetn otic iiam esr ee 
Fenouillet Gris . Aareheia eratere aioe 213 | Green Vandevere......+.2+2+ 199 
Fenouillet Rouge............ 213 | Green Domine... ....2.cce6. 0 eld 


Fevouillet Jaune............ 213 
PORTIS « 6 wire cease @eeeeeeeee 166 


Gravenst@in-.: ocsssecaietus 2 eu 
Grave Slijeé. sisie.. 5.5 stage cus ee 


Lurly Marrow suede Fes diebewsuecstewe 212 


i 1 


Gros Ap: Rouge.. 
Greasy Pippin. 
Grosse Reinette d' Angleterre. . 
GRMN BUF 06 «alae wee ae 
GEEPORVANE 552 vives opie ne ae 
Grand Sachem... ......+.- 
Grosser Casselar Reinette.... 
RICO TEN G55 15 oola's wveiets ts cnc 
Grandfather 
Greasy. Pippin ......0. Acvnme 
Greokon Apples cise a5 <leisie's = 
Grindstone....-..+0.- acaate aie 
Greyhouse 
Grime’s Golden Pippin..... Bo 
Gray Apple.... see teil 
— Do eiog. c ieee he oorscitn 


ee) 


Hall's oe 


See ee 


AW 5/0 a) «eta. Ske) qv pects © (eke Pays 6 
were eee weer reste ee eee 


Hawthornden 
EV ULI Doc o sas 0.0 agepnfalecagvisve. a. 
Harmony... ...... 
Hays Winter 
Harvest Red Streak ......... 
Hampshire Yellow.......00++ 
Harrigan 
Harrison 
PUA IOGEIOTHD oy. !s)s aici» enero since 
Hewe’s S-Vircinta Crab, 2 \./6:s/0 
ATO ete ies hnalellave sy wis) bapeis se 
Hemphill... 
Henry Apple 
MenriGky Sweet 1s). :crsys Seay rearwrers 
PELE SIUC Ebi w saiaveras rele) <\e.s/ ace c 
GLOKTIAN? oS sia satay Soles 
PUGS yar ee aleceioua sass aj8 Bye a ies 
Hepler 
Her efor dshire Red Streak . 
Hewitt’s Sweet: .....0.2. Riis 
Heicke’s Winter Sweet ....... 
Herefordshire Grolden Pippin. 
High}vnder... 


ee ee 


ee ee) 


ee ee 


coe eee eee ee reee 


ee ey 


Hightop Sweets cies. -ss Oe 
Hilton . A pcitid Cgyto ure 
Hill’s F avorite . Saletopiita | ste 

Hinckman ........ A SEs Obie 
Honey Greening......see.e0s 
Hog Island Sweet..... noes 


Hollady’s Seedling........... 
Holland Pippin ..... 
Hollow Cored Pippin........ 
Hogan—English Red Streak.. 


Holden Se Peoseseteseeseses 143 SULAAT a's 'n'e 01s 60,5 0.05 widiw-als 


- 


WHE 


APPLES. 

Page Paga 
85} Hoypen.......cccceccoccsces 14 
90 | Hcllow Crown .......... S aferaalceiss 
Be RMOROTNY a a,c sivas sic'a's: cid'a's' wernt Uae 

125 | Honey Greening ....... salarere wheat 

UAE ELON CLin ois cz ot c's clare a eleress 153 

134 | Horse Apple...........-.... 154 

Li \sHousum’s Red... ..«.c.es heel MUD 

MAAR EUOO WET xe cdi o bile evsitie ove 154 

Tae VEIS MERUISSEL 5,6 cs idlevelate aces © 154 

GOR PEOTSE LOCK. .\ cma ls eo a see os 169 

PMGRIEEBHO SAD DIC... craic. s\a.0:c'0¢ eins 204 

207 | Howard Russet... ces ccc cee 211 

214 | Hoary Morning ............. 216 

149%)" Holland Sweet... 6... 22s 0.6 215 

180 | Hubbardston Nonsuch....... 82 

180 | Hubbardton Pippin.......... 154 
Sam BHO STIS) 12, 5 cic «cas dinusyaie)s olelaie) fe 155 
Soe MELTOUtS. Ohi. s oe Weeenere cy ater afcracata 155 
Oily Ele l61t Stripe. ste tales 22 155 
82+) Hunt’s Russet... Soe cles or. . 155 
82 | Hutching’s Secdling......... 194 

DAO EUN Ce os a ioys) oteeertace ole teres 215 

WAG LLL OT com «efoto <icefeliewe’s eviainiall sims 915 

149 Hyde’ RI SWECE Sc ce'cis @ marekere me me 112 

149 Jndian Queew... sssc0 doce sne 137 

113 | Indi:ma Jannetting..-..+.06+ 99 

WS Keoki iA DLN GE... o'eee's sc avatactete 215 

204 | Indiana Vandevere ......+++% 199 

QUAM WandeedaGoode .”. Sercje ess site ete 145 

ZUG) AndionamavOrites oc cele tee) cele 156 

Ian Rolin eee Sede: oc. ovetes slskelnia ercialte 155 

226 | Ironstone Pippin .....++.++- 212 

227 Irish Reach Apple. ........2. 215 

DOG MTPish: IRUSSEL. <6 bos. fas wabelelers «'s 222 

AQ apaeaTed: o's a's wie ct aiseiese eed 99 

LO) NG AOSSOTE Hii ccf lcltma\el ste eis: ete: er 156 

LOO Teese LUCHEI A eal o slese. ca) oie) sbiaier 164 

150 | Jenny Seedling.........++00+ 81 

MBO9) Ror (eras ae MO ae Pee 83 

MES CE adaeLire Stik cscs ais: o.cc0 elaors 99 

151 | Jersey Greening ?....... Seta nlOO 

151 | Jefferson County Pipers swanere be 

sre UD MEMICTNS s ayaitahts dic wie leiele ole cteis . 156 

215 | Jersey Sweeting ........ee2- 156 

165 | Jewett’s Fine Red........ ata@log 

146) ewettis’ Beshec . . 2s see amelie 

NE WDE PRerTyeme ce as + «5 «salons . 108 
UDMNIOUES OE UN DUN: «<<a aaccleesies -. 148 
Pita OMG AN va <. oS eG) aula cane ess 
eA John’s Sweet... cas  « selete ata ane 
OW ROWISOME.. ciccetshsie telah cies ida aera 
Bllobme@arters < . vats’. p<, cleiaetee . Jas 
152 | Johnson's Fine Winter ..... - 206 
D2 IAL ef ERE as « <idiale cals yee oy. 128 
LD Ap| UM ALNESKA. 5: cree, ieee orelesinte th ED 
20) Jake Pippen .¢.2.00% detoanen aae 
135 Waban s wrz,cata ree 8 see eeet 158 
158 


Hooking Corso eeresrbetssasedsrssuers ‘103 


120 APPLES. 
Page Page 
SUNCAENG Foie ie s:e'ag iste woes, 202 | eland’ Spicers: scaces saellaeen cue 
| CHS SS ae I he = <o 158,| Leland Pippin... win... ites -. 163 
Kaighn’s Spitzenburgh....... Tbs)| Maewis Mente sie eee oe .. 164 
Reieer. «gue 159 | Leicester Sweet... 22... 164 
Keim....... BPE ae 159 | Leather Apple of Turic.:.... | 180 
Keelseyid atin sitotsiesieheiereata. cre 159 | Le Grand Bohemian Borsdor 
Keswick Codlin...........0. 158 BE aceite. ate stele ne ec ree rete 209 
Kentish Fill-Basket...... cee 159'| Lemon Pippink. eee eee 216 
Kentucky Apples....... 00... 160'| Linber* wie. tes se ene . 164 
Keneys Sweet erie. c ee 190 | Drttle Pearman = cece 103 
Berry Min pin cee eitcisaie cess BEG | TAM, SIN ss cate ae ote 198 
Ketchum’s Favorite ......... 161 | Little Vandevere of Indiana .. 199 
Kenrick’s Autumn........... Db] Tapeai Pippin. cei se nen 204 
Kalam Hall yoke ware eee mete 216 | Long Stem of Pennsylvania .. 86 
KORG ERUAD eas eis eres says 83 | Long Stem Sweet............ 117 
King of Tomkins County..... 84 | London Golden Pippin....... 146 
VS Depeche TOBE OBE BO SAC OGY etcet © ce. coe ees one 164 
TAG CR RED Tete! aetna aise ts fee 116 | Long Stem of Massachusetts... 164 
Kirkbridge Relient 8 160 | London Sweet... ...2........ 165 
Kirk's Golden Reinette ...... 188.| Londonderry:. 224, ..0 ces oe 133 
VOICI SARS ROP T OLED CO ic 209 | Long Island Seek-no-further.. 165 
Kingizeorge the Third #..... 209'\*Long, John’s. on. ee - -eeetak 164 
Kingsbury Russet .......654. 911 | Long Pearmain«: 000.0. ss ene 165 
King of the Pippins ......... 916)| borne Sweets. 3% welsee see 165 
Kank’ s bord Nelson. -. oo sid... PAG! | CuO Wellin ae Det arste nite Ne stepacae 166 
Kirke’s Lemon Pippin....... 216 | Lord Gwydr’s Newtown Pippin 206 
FONGPIOUie ss ateials, sibeqe care yates . 160} Longville's Kernel........... 216 
Knight's Golden Pippin ..... 135 |-Lovett’s Sweets ein. sta ete dee 216 
Knightwick Pippin. .....+.- 132 hondon Pippin 02 loearaeteeers 165 
BRUGhES COMUNE Foca le sae 225 | Lucombe’s Seedling.......... 217 
Koening’s Pippelin........6. 146 | Lyman’s Pumpkin Sweet..... 166 
GV OWISET Sete atue eela tietewpera eon oe 161 | Lyman’s Large Summer...... 166 
Late Golden Sweet.........0- LC PI VECOMS 25) e Battekete Pereroistia oe 166 
Ludy Washington........... 130 | Mamma Beam............-- 74 
Th gt ERLEH TT) DO SS Oe SORE eget ML SDRRR CITT 7s" ota retalame teak oretattaeele Pyle 
AN ES. SDVUBN so alee alee ce's TAB Masel: s,s tinteatate Grebe bef 
Ladies’ Sweet of some........ TO) | Atarien See eee. ae bdo cere 87 
Letty DENG TOY Sets) a shee site's 159 | Magnum Bonum....2..e000+ 122 
Lady Healy’s Nonsuch....... 161 | Margaret, or Striped Juneating 139 
TiBkC sore tote toteters eas ee eet 161 | Margaretha Apfel........... 139 
Lane’s Red Streak........... 362 | Matthew Stripe........ osiejeteriues 
Lode’ S/S Weel tr t.itasceis piece UG2 Pal ACO DET). v-tlor eeepc . 167 
LMG run ve oe ten eta etetaaie shel eee PER) Marirobinn. osc islew ste ole vee LOM 
Large Striped Winter Pear- Maiden’s Favorite........... 167 
THUGUITI' (oot o's “a “eile Sie, santana e 163 | Maiden’s Apple....... =ypoaeL 
Late’ Strawberry.....; mu... 163,| Maiden’s Blush ...2.- 50 0.. Loy 
BatCROR eicties ss la's:e\ sine See we Gs MaqOT tere acess leet of teteereeters 5.168 
LAQUICr occ ccveceenseses wes £00) Mein Wanlasscet, 53 wale «\eepahe -- 168 
Large Fall Pippin........-. 99 | Mansfield Russet...... oe sess LOD 
SAT CRTs COUN tots ints! «isis lars la = 71 || Manomet2hi.- ere = 0c alan LOR 
Large White Juneating ...... 74 | Manomet Sweet........ eseeee 169 
Ladies’ Favorite.......+2+6 ou 27, | Marks’.,;-. ole 00 0 de ce cetaaatateas ake 
Lady Appler..iccose.. wJeoet poo | Maria Bush). .:2% oa dite < aie e sion 


Large Yellow Bough 


‘eee 


Large Yellow Summer....... 


Large Romanile.. 


Tandon’... vee 


see ee 


Ladies’ Sweet.... 


eee 


Large Red Siberian. Grab. . Fae 
Ledge Sweet. Me eisinaaat ssc ake 


86 | Marston’s Red Winter ....... 
166 | Maverack’s Sweet .........4. 
290) Margil tte. ie se hairs eect 
228 | Malus Baccata.....s.see--0e 
163 | Malus Spectabilis .......00+- 


161, Maryland Cheese......«5.. E49 


106 


APPLES. 
Page Par 
Mackie’s Clyde Beauty..... Ma pL AG DCQMARER, 5 5. cc'c's ace wis k otwd epi 
Maiden’s Bosom .......+..++ 174} Neversink..... BS «snide ar oth be 
PUGIGENADI Sos: eich d marcela’ ee ude | OE WP Ke KIN Ge val ere echinstelaiae ie 
McAfee’ s INOMSUCH ssc erevclaate 170 | Newark Pippin ....... Mares 176 
MeHenty ..... ipavicameme tess ie vem York Spice .. es. .<ss . 163 
Mela di "Carlo seccsceesccees 168 | New Scarlet Nonpareil...... et 
Mela Carla .......0+e+0-+2+ 168} New York Gloria Mundi..... 214 
Menchi cs 4. cc el cniacs cicale oe oer alneuersleyis Wenter Penick «+... 229 
ee aise aeiara Sains 171| Newark Sweeting...........- 226 
OE erst ie sine <2ia,cin. oni)» (7p WE Se 250 ee er a 175 
Melt in the Mouth........... WT NOG TCCTUIING <5 wie.» «2,370 sini 124 
MRSA: cputaeisvaistoidys\csciarnsie'o, woke Te Morton se Melon... sisi. 6ni0 87 
BRUNA Merce e's J clsie, o-<4s soprais sis SW Nerthern’ Spy. sere. ce cee ss 90 
Meachem Sweet ....... So atiae FE AGC BORNE ete oar 157 
Megginch Favorite.........-. 188 | Northern Sweet............. 1717 
Melvill. Sweet... .s..a.ss00e 217 | Northern Golden Sweet....... 177 
Menagére .......... ACE O07 Mow Pareles so <0.00e es ue 218 
Merritiis SWEEL oi wds <0. ces Die NOTtOle Beatin. ....s «+ «scaisie ss 218 
NICUNQUISE a. <3,4)e\> ciuvela'a oa’, 45), 21% | Nonpareil’ Scarlets. sci. 5.0. 218 
Millcreek Vandevere......... L042} Nonsuchiectees cis iciersys Se raicie saeco 
Milton Golden Pippin....... 146 | Nonpareil, Old......... Panes ele 
Michael Henry Pippin ....... 1%2)| Norfolk Pippin... acsse.0<e 219 
BOs wave 6 Saye cian itn . 172 Oconee Greening............ 177 
BELLE ENS css a0 Sia vara Snvoiayedere 7D! ORO Wita2es ~ oa ase eopeisre- ote See 
Mifflin King .. Biarre sale mie LMM), ORO GUDTILE.. scare clara alee ale 96 
PE 4.2 be ania gels t mas 172 | Ohio Red Streak ....... trae 
Miler Apple. .s.cjciarbieraes'6 wieis'c De MOAN EN A a5 cru alt foiate oeraue ate 219 
MTISCOR:. <0.6 sie. “ioe Atria Acee 173 | Old English Codlin . nace 
PM os ahd sls ans Site aia 8 24 DATE |p OLONEMOUSOS <5 -sisisstcertage seheyniore 177 
DLT a eae (acl 87 | Old Golden Pippin.......+++ 146 
Monmouth Pippin........... 88it Old. Noreat che. x. cc = asa 3 orstons 97 
Mountain Pippin........... 142 | Oldaker’s New..........+24- 206 
Molasses....... Baye releetanits; 356 VCR ORONO Na aes -«, eyols, ace loys evnseuaigata 166 
Bee eM MBVOLUS «ag care Sinai «5 PTR [REDEY initio «ie tis mae a tein eeor’ 90 
Moore's Greening. 0. '..5)..0.0010 LS MO ULLOU EE C0 PCI <0. < 0's 3 dines aiere 90 
BROECE WOH 55. occc alas ceswesies 174 | Orange Sweeting........... . 146 
LIGHT GEES 0) 0) (ae ee a AUTAIWO RIE SWECL «care os, :~ 0,0 0.51a/0 174 
BEOOSE ADEE 0 w cnccae oclothan 2 Lie pAlmaneer pple... ..«<0 diatalae 178 
Morrisons: REG wesee sesso Hie. | MOSHE Sng een arrocae 219 
Monstrous Pippin .......... 214 | Osgood’s Favorite ...-....0.. 166 
MOHAKCH J acai c,ahorayaiatet e's DISS ROSCCOl wats < 1ts/asicieia.s 5) '8 eeheiane 178 
Moore’s Sweet: 1% sicdiaceiae ces 218 | Owen's Golden Beauty S6ocrac 202 
Molasses Sweet........ siofelages TSAO Ee 2 Ose Siento SamM ene oer 108 
Morgan's Favorite .......... LOS Onf ord Pegehinn. os =< * 0d rome LB 
Bais iintelone Sara a alate aicasida'giae LOT NOS A DPEE a oviaicajn'o &- enn aural 214 
MLUNSONS WeEChays eek is a cleise\ ao x 174 | Paterson’s Sweet ..........4. 116 
Bhunche’s: Puppy xc's ais \craiaia's: sve 217 | Paternoster Apfel... ......- 137 
DLT DIY 2. 5 satiate acta aaeaeie a 218 | Paradise, Winter Sweet...... 178 
Mygaté’s Bergamot EE eee 136 | Parmain @ Eté .......-...- 114 
Nanteliglee... sis srscé.\eic Ba steter et 1 asd deeC Keres war, minis cts s.d)syp,erohtenis 71 
New York Greening peisiha cia 79 | Petit Api Rouge......seecee 85 
Newtown Greening........... 79 | Petersburgh Pippin.... .... 88 
Newtown Pippin............ 88 | Peck’s Pleasant.......00...- 91 
Newtown Pippin, Yellow..... 89 | Pepind’Or... 5, Hs aahowe: 166 
Neverfail Whe oes vu rsin wsssce 99 | Peach-Pond Sweet... ...22.. 179 
Newtown Spitzenburgh....... 137 | People’s Choice. .......-. asa,ae 
New Jersey Red Streak....... 137 | Pearson’s Plate ...........2. 219 
Re Plug Ultra... sssieeescisee 139 | Pearmain Blue... a..0000060) 219 
Myer’s Nonparcil...... ... 76{ Orne’s Early......cessecee 178 
WEL once sccev ee... 178 | Obld Nonparcil ..ccscgeces ) OO 


122 APPLES. 
~ 
Page ’ Page 

Pearmain, Adams ........... 219 | Pumpkin Sweet ....sccacesee lan 
Pearmain, Claygate ......... 219 | Pyrus Astracanica......+... 228 
Pennock’s Red Winter....... 220°) Pyrus Baccat@ 2.2 ss oes sie 200 
"PENNOG 2 sine Se Sata ee 220 | Pyrus Praiéfolia.. .....0senne 2e8 
Pennington’s Seedling......... 220 | Pyrus Spectabilis ........+.. 229 
Philadelphia Sweet........++ Tas Queen’s. amass s3 a ceccceces 209 
LENG DATO ASS C0 SOHO 83 | Queen Anne..... ois ¢ cobs arene 
ELI ST LCURDULE ste e ents = «5 os 182: |’ Quincers ssaser ao, Se vee in yet ee 
PINS SVE St selec sini ene o.s'e'e 17.9 “Remibon2s 222 esaesiee Siem | ne 
Javan lite 2h eG Wea aot pAOsaOe 179'| Raule’s: Jannet. 22.072 steea clea 
J OETA Le EE eae eR ARETE 96 | Raule’s Jannetting .....-- Shae Se 
Pim’s Beauty of the West.... 142 | Rariton Sweet ?........s000 172 
GEO PAD BLE: «Spayecn eo ers a ete iatate nis LOS | aoe Maples Sos sss ene 174 
BIC KMAD ye 56 2 oe sre eters one PSO) PRaganiess., Sere ad ace cers 182 
Pink SWeeiie ses escapees 180 | Rambour d Ete, or Summer 
Bittsbureh Pippin eer. .iectes 180 Reambour .....0 erates 182 
Pine Apple Russet........... 220 | Rambour d'EHte ...........0- 182 
Pomme WRose se se ceseine eal 85 | Ramsdell’s Red Pumpkin Sweet 190 
Pomm: d@ Api Rouge......... 85 | Ramsdell’s Sweet.......0.00 190 
Pomme de Neige....... -eees 94 | Rambour Franc... ...... io “182 
Pomme MitCaen:.::.. 00652258 99>) Red Russet... :)c ote +c< owes 97 
Pomme Regelans ........4. T30s| Red'Canadac)eek\a> sieathes Ped 0 
Pomme de Berlin ........4. TS Red Astrachan:s. 5: .<s.4-sr 98 
Pomme de Laak............ 187 | Red Spitzenburgh......... Pre 
POMINGOUNOGR SER St Boys sie eco: 146 | Ited Ashmore.........+0+0-- 114 
Ponmnie Pinglese<'. ciexs sees 168 | Red Hazel........ Re eis e ereiete 120 
Pome de Charles........ wes L6Gs|“eedschume: Seems ss eines 127 
Pomme Grises i. cul ose oes 180 | Red Quarrenden ..........+. 184 
Ponime de Cute. 22202 eee sass 180 | Led Juneating....... ie fotere etal 
Pomme de Caractére......... 213 | Red Piarmain . 25% cs c0s cn 158 
EEOFE GC RSY fou 28. ON means as 95 | Red Spitzenburgh.... .....- 158 
POTLUGGl nisin ss <5 san 99 | Red Seek no-further.. .....++ 159 
MPOUNES chika rele nish lay were See ole 120 | Red Winter Pearmain....... 182 
J UTED Td OP a OO OO LIE 166 | Red Lady Finger .........-- 182 
POUenISMeets cies wee reo 164 | Red Republican....... Ni syecoa eye 
Potter's Large Seedling....... 159 | Red Rance.............. ass, 185 
PO PEO Ty si tetes ics <2 cistern erate WOM eRed Sweets. ss .4ce-c% seeps 183 
Polly Brice 32s), 0's sh ee ees 180) Red Cathead ........... ote oe ieee 
Porter Spitzenburgh......... 181 | Red Pumpkin Sweet......... 190 
Pownai Spitzenburgh........ TSI"| Wed Galuitle.. eicis,.s)sise aye tae 210 
Poppy Greening ......s+000: 168'| Med \ Doctt. 5 cinta ae ofan . 214 
Pound Boyatis.- <. crete ate - 22) ) Red Sweet Pippiit.. .'.. 22 swe 218 
Press| Eiwinit.\.0). 2 cctcee cee oo ABT | Peed Teper ek t...0 s tehoeaiaetotes 220 
Priest's Sweet, nics sls vee cteles 181. | Red Taeestrie. . 220s vet. creece 221 
PrOCress! 24%, 2 3th ie reas Cet 94 | Red and Green Sweet...... .«- Dae 
Pride of September ......... 188] Red Pound Sweet......... ae 
EBERT TSU an een eee 220 | Red Gilliflower? ..........4. 130 
Presidentic. 3. oy 25.6 AP Mode aS OS Sri oe Sch 3 22 
PICS Yh ce leone Bale shaiere DUN ARES. OKO «cc's 2 6 as seca 218 
Priestley’s American ......6 291 | Reinette de Misnie.......... 2” 202 
Prokumussweet 2)... he sees oo 221 | Reinette Blanche d’Espagne.. 99 | 
Princes Harvest, or Early Reinette, Canada..-. ..... 99 

Freneh Reinette......... 94 | Reinette du Canada Blanche. 99 
Primate. 0.2% .igo: seeees- 98| Reinette Grosse du Canada... 99 
Prior’s Red..... Bre aa aves<'s)s 96 | Reinette du Canada a Cortese. — 99 
Princesse Noble Zoete........ 131 | Reinette d Angleterre........ 146 


Purple Siberian Crab......... 229 
Pumpkia Rosset’ seid vdes wate 221 


Reinette d@’ Hollande. eeseeeese 5 
Reinetie Baiarde.. wel eee 20 


APPLES. 725 

Page Page 

Reinette Dorée...... ait une GMT DP ad. noes eins S40 J spa een 
Reinette, Golden 2... 102... 188 | Settin Pippin... a inl oid (eee rene iw 
HEVIVALCE, Gy AA's. <n wa ms aie «\0)= 183 Seek-no-further A fo oat aha petemleaes 
Reinette Triomphante ....... PEE NEC MLCMUCE, i. 6 ass aise eee sia 188 
Republican Pippin .......... 184 | Sharpe’s Karly... .......0005 194 
BRGWGUGI se fa) plaveinie aiaserenee & 182,| Sheppard’s Sweet............ 18% 
Rhode Island Greening....... ROUMPSNOCKICY vs ociee so sia. c ccid-oice. 188 
PeeDUCH, FADNUI « ci a cice'siee ss OM SEAR DES SNE. oic\.0:e 16.00 215s\e 78 
Richfield Nonsuch........... SMM SLARE CT) VSS. «oss clelorese'e sadele ace . 144 
Puc hard, § Gerais. <i «wie <3, eae: « 101 | Shakers’ Yellow............. 137 
UST ROO St Ce een a, Suen See PRODUCT IMOSEs «. 5;<'s, «(s)0ye\ 0202 'olaie,e 103 
PMIDBCOM DPW wis, gwar. om sie us UBAs |) SUNE=GUasMOM! ie) aye o 06:6 Secale m2 188 
HRM CHEAP PIMs c/s-n% eiarsis «pnjeere » TS |isipenian Crab... 6.6. es 05050 228 
RMR Mito sr aya see comarte <a as ist casas 185 | Slingerland Pippin .......... 189 
Clea uo vatersisidrarsnsle aioPes whsasce, os APEsN etal GLY a Sree avers 3 crafters alter 189 
Rival Golden Pippin........ M2) | ump Se CLOSER: vista arsve tare soe: « 189 
FRIGHMEGROM scr ucacaly ahetsialale »,0 6 iere 184 | Small Romanite ............ 226 
Rough and Ready........... Op, || SMIOWANOUFES 2.5/6 <5 '0 aye'etaje amie 104 
UGETLCTIACEA seer eh elio) Ket ural en pst axe 96 | Smithfield Spice........ e000 136 
MDOCK TCMAUMae km «iss ccacave c slate 99 | Snowy Chimney. ........060 94 
Rock Rimmowe.. 02: 10-06 99 [Sole COTE... sos s,s 05 di pehto 139 
HOME BONUsy cea. ote ciehe, otase 102.) Sour Bough 2. %:... «<aiier aeteier 195 
Roman Stet: . .:c. t.,2.0- - 103 | Sops of Wine... saan: te 189 
Roxbury Russeting........4. 104 | Southern Greening.......... 189 
Rockingham Red............ TG TRIS 28 Oe Bie Orie ie aba ad 189 
LAER a 1) IOS AS ONC DE OE 127 | Spitzenburgh, Flushing ...... 190 
Bockhtle s, RUSseb i. 6. aise wnie 184 | Spencer Sweeting............ 190 
Roadstown Pippin-.......... TSp) | Spree sweet a.) iece.c eieietsleiei syste 222 
RODE y's SCEGUING . oes daveivien a TSS. SpOnse’. sv. wc Sei a Se 
RGpersGu S| WW DICE s c:s.<c0.05<70 ens Sear PS UA Gxrare vcs aig soreiete odste aca wiles 223 
FROCK DOCU SWC Hie ui. stercceisi e's 0/ehs 186 | Spitzenburgh, Esopus........ 105 
UFO) (as) 0) 0] Re gS ee ar WBO WiSUGICULO Nace ads. noe eines aiaie, ou liens 
PCRS ECE sox 0/54 sins Fyieais «« 186 | Striped Sweet Pippin........ 163 
ERCMLIN Serato; srerslaceieiaxs,s, 5) 6 sina: ¢, 5,0 CLS OSIPSLUANIC braace osste KAptnooorees 193 
Romanite of the West........ BOG MASUC IV cata letia/ fel sn eres erctato laces) s 193 
FRiound Catshead .........2.. Did Wesoellman sv Banly'. jc s5./sne oss eve oie 193 
oss Wonparell os. sce ane DOOM he MUANVECIUG Ges, tz cc's <b issavs/euarorn « 193 
Russet, American Golden..... 108 | Strode’s Birmingham......... 193 
Russet, Boston or Roxbury... 1Q4)| Strodes:. [0.0.2.0 ee ce sence os 193 
URIASUM a, tie) ox aieva cece ee eisai PS Shurmerseippin'. s (i. aes 194 
Russet Golden Pippin....... TAO steel Si SW ee tte. ak... ccchere cyetaiaters 223 
FLUSSIAND LM PELOM. 5- ci «  clencre) ve DUG perOabmperdamarei oscclaccis wieredens 223 
HU AWG * ey. </si6, cant «a eee US Ga SUNad be serersiae cc's wfarcse saetele Aare 3, AED 
Russet English... ......2.0+ 187 | Steel’s Red Winter .......... 97 
Russet Pearmain............ USHA AST OO CTTY aaa cueyvisvelelanvetcesterecs 101 
BRM IITED v5. cc cr ahay co dal ectreae, arcane DAD! SEV LO.,.°. sie ste. tiel castle onsets gE 7, 
Sally Attn Miers e's 5 cneeene ... 187 | Striped Siberian Crab........ 230 
peat YOUNG 5 i 2.2 « aeitefee eels 222 | Striped Juneating...... HS Seems) 
Sassafras Sweet............- 82} Sterling Beauty...........0- 115 
BONGUNEUS 26.5. wees toove, 94! Sudlow’s Fall Pippin. 0... 145 
I SIGHO <2 ss. w acts inate USA SumTer Ours. elas) wee « «isin sere 175 
Sam HawUngs. .. vce. asscens 2LS Women HOP... soc's wags we 154 
Ba S“ CAL orc ale nlacetemere ... 216 | Sutton Beauty....... tae... 190 
Gearlet Perfume oo. 2%, 129 |. Stgar Loaf Pippin. , si. ay. «.nas 194 
Scarlet Pearmain .... ...... 187 | Sugar Sweet... .....0..0.- =. 194 
Scudamore’s Crab.. cian weno el Summer Hamloe:..<. sz eee): 
RILOMED piste clots eie(.« s.cieare ate #... 187 | Summer Queen ....... Ap imor e) 


Seever’s Red Streak stata starts 


188 | Summer Sweet Paradise..... 194 
NRA Beata aip:b\b-8 ew ods 6 oie 186 ; Summer Cheese. sacccceses 149 


424 APPLES. 

Page | Page 
Summer Pippin... ........- 195 | Turner's Green .sseocsesesss 148 
Summer Bellflower ....... .. 196 | Turn-off-Lane.... 0... ..cc0ce 224 
Summer Bellflower of Pa..... 196 | Turkey Greening......... .. 224 
Superb Sweet........ Leone 1961 Lofts Baldwin... occee eae 
Nliper: /5°. 4) eee a eet. 96)! Dwenty Ouncese oes tcn woe eo gs8 
Surprise: 27%. 2), Sane eee. 223 | Twenty Ounce Apple...... Reig tke) 
Summer Golden Pippin ...... 223 | Twitchell’s Sweet..... ere i 
Summer Pippin........0.+++ 152 | Unele Sam’s Best...... Bice. ie 
Summer Bellflower ....+.000+ T1:|Nandeyere..:.:(55. sae eee . 199 
Summer {HOS s. cay de vie a ae = 106 | Vandevere of New York..... 108 
Summer Peurmain.......+-- 114 | Vandevere of Pa. ....... ose OD 
Summer Sweet: .so.'se+ee+-s 151 | Vandyne....... e etarwnreahe seek 99 
ENA ead Fe ee er 107 | Vandevere Pippin......... A SS) 
Sweeting, Hartford........ .. 190} Vaughan’s Winter........ eee 200 
Sweeting, Ramsdell’s......... 190 | Victorious Reinetie.......... 222 
Sweeting, Tollman’s.........- 191 | Virginia Greening? sc acscene 200 
Sweeting, Well’s ...... ater thie 181 | Victuals and Drink........ .. 200 
Sweet Rambo: cosas somes se LOI" | eae Drapid Orcas a et 
Sweet Fall Pippin: .......-% 192 |, Wahr. Retnette..<.. > sacisivraeae 99 
Sweet Wine Sop ssc cl.c aces. L902) Wagener... As5 dae ae ee 11¢ 
Sweet Romaitie: sie. scuw<s<8 192 | Warren Pennock........... 137 
Sweet Vandervere .......... 192 | Warter’s Golden Pippin..... 146 
Sweet Redstreak........- esse 192} Watson’s Dumpling ......... 294 
Sweet” Harvey gee. s «es bie ee 192)| Waddell Halt... ico. a anetde ele 188 
Sweet and Sourceewa< ote tee 223 Washington ate sola atta in setae ae teae 189 
Sweet Pearmain......+. wee 150| Watson’s Vandevere........ « 99 
Sect wena, Cele se cee ko, | Walker's Yellows o. aseee ae 200 
Swect Pipwine. sss. wants duets 152) Wilpoleds. 2 eee ee eee 201 
Syseed MWiities iotsc Ooo eetele ale aseie 78 | Washington Royal.......... 201 
Sweet Harvest......5... +02. 86 | Waxen of Coxe........... -. 201 
Sweeting, Ladies’............ 106 | Westfield Seek-no-further..... 110 
Suseet | Swaarn oes eye sidieieseee « 115}, Week's Pippine. .. 600. aie line 
Sweet Golden Pippin .......- 115 | Wells—Striped R. I Greening 135 
UNBEL (OMIM aiajaieshoicte son te thle DEO | PROUCOIR Sh sahil, Me ti a itl =. eT 
UNGREID USER. Mec cue ee onne 221 Wellington. a ee ioe. Palle 
Sweet Maiden’s Blush.......- 226 | Wetherill’s White Sweet...... 224 
MAD ICREP AN DLE umicatas steve ele ..- 180 | Westchester Seek-no-further... 165 
Swiss Pippin, ... ic .ss..00e5 180 | Wellford’s Yellow. ......s.00 201 
Table Greening ...... os Se igate eas | MUWESHOM, c,oe atelier Lies te el 
Tart Bough...... Bay ovo toipys! otateus (Ae WhesternuSiyys a. icc aes inven UNE 
Latlow Apple vats sin\ssieiseis eis sobs Monte Pippin. ce «sca Meroe 05) 
TREROPUELDIESH Galah-intol settee je arce 118 | White Bellflower........ Brien) 
Tetofek y's 5's on See aged 197 | White Spanish Reinette...... 99 
Tewksbury Winter Blush..... 197 | White Winter Pearmain...... 110 
TDift's Sweeties. crm csmene siete 224 | White Seck-no-further....... 148 
‘Titus Pippin sc gse weenie le siete 224 | White Hawthornden.......... 149 
Timm On Ehv ee oo staat state, apaeleee rene Lisl WihitesGatille... Jc ocean - 209 
LOGCOmM ay. ccrceleimeteeeepeetas 197 | White's Loudon Pippin...... 165 
LEMP | Navn ata tah sisted 136 | White Vandevere...... oe ee eee 
‘To wnsemtl'. ../s< aeebyel aieterow ote 197 | White Winter.......... cigs W202 
True Spitzenburgh........... 105 | White Juneating....... eee he 
Transparent Pippin........ f ge WehiterDo chon irss:<ie'sie's care e+ 202 
Transparent de Musco:ie..... 225 | White Spitzenberg .......... 202 
Trenton Barly? . .sccevess Shel (A NVEIDe EVAL DO. Wrodhiel «care ierers iene 208 
a OL a ee a reps LBA ate CLnOUL Zee share 90 
Trader'sePancy:s .).<« cstetmes L9G y Witter smeGten. os. ehe an eriaee 224 
Trenton Barly ?...... ....% 198 , White Astrachan...... ceceee 225 


Tulpehocken....ccac. osveeeph42 
Twenty Ounce Pippin 


| 


Willow Leaf Pippin......... 90 
een. Sees et 198 


APPLES—APRICOTS. 725. 
Page APRICOTS. 
ee ee ae vil mite 
William’s Early.. ee ee 111 Abricotier hatif.. Fe PRCT ner ety, a | 
William's Red... .s)\sa5n325) MM aAhasCOh. BLOIOe oon ccc os Gee 249 
William’s Favorite........... 111 | Abricotier Blanc. ...<ccesees 249, 
William: Tell... on... 0s we se SONA BricOticr tc... - << skis seis cevaels 241 
Walia Penn ~., 0070 6s)cisie(ee a1 POSS AG YICOL LE ECNE «6 ive s.nieieure omets 239 
Winter Pippin of Geneva..... 111] Abricot Commun..... alee akere 240 
Winter Jannetting ......- Sw aieOs MUDGIIFIED.» ... poo ves.ev's'a.0 eae) 226 
Winter Queen: . oss ..eiees ee CNA BePOE SCE sodas SNe selene 286 
Winter Pearmain...... 91-92-114 | Amygdalus Dasyearpa....... 237 
Winter Golden Sweet..... vasebal |@Amoande Aveline .. isc oo 236 
Winter Seek-no-further ...+++ 142 | Ananas........ Fe Daa ateaeiote 236 
Winter Cheese...........00. TASH PAM gOUmOes £. sain cle aia aelereieys m= 237 
Winter Strawberry.......... Baa ep we, << vhlaea gcse clans 238 
Winter Queening..........+- 225 | Anson's Imperial ........-+- 239 
Winter Pippin of Vt......... 204 | Apricot Precoce ........-+4: 241 
Winter Queen .............. 225 | Apricot hatif Musquée....... 241 
Wallis’ SGRUSSE bas.) <i -rereteicyeieiarele DU sa PELETILE ICL le atoin otetere a) sich efonstsi= 241 
Willony DWic-aisjec see's cic: 6 elie DOA WRIBVAILC qe sore ste ichove oiaietatela accra 242 
Winthrop Greening ......... PAA SB aCe 2. 5 su s'aae aie atevanere tae beleeae 237 
Winthrop Pearmain......... 204 | Brown Masculine....+..+-+-+ 241 
SWVITNES BIN o-9. 2 le haiererie aisle eect, AL2 Brussels: . . < ./.) > 0. ait mahereeier . 237 
Wine Sop. .....se.ececesens D5) Beas ooo <roeptecnerstandl sets 236 
Wane: Ailes... ster. oe) etlerets Sees | Ror ON ss ae sues eteteeat= -\o10\% 237 
Wane Sweeti. 22 to% so 85's ale Pe PE LAUCRONLOTES «2 \e oteiaictereinye/e says 239 
SWS: RUSSCtierre bela'e c's ofelore EDU PEM LOMLOLE lata actstelelsje ic ale 236 
Worden's Pie Apple....... SPRL SON Ee Stace CID ain tora a's w;sVatetets: ayals 238 
Woodpecker. .....+0+ee+-005 Ga Wie Star J C07: LLOUGE 2 «-wiclsreltarare 238 
Woodmamn’s Song. .... 14-0445 90'| De Nancy. 6.2.2. 0ceercesees 238 
Woodstock Pippin ...... ech DOS Me LAOMOOUT (a.< « c\asicle seiche 239 
Wood's Sweet ......... AOD SDI Ope areas ate lait at ala) =/<) e-=he]9 = 237 
Woods Huntingdon ....... BME il DT heehee iy SR Ob OO ain OF 238 
Woolmans Harvest.......... 106| Dunmore’s Breda .......+++- 288 
Wolf's Den.....+.++ sholavaisiovers 116 | Dubois’ arly Golden....... . 237 
Wollaton Pippin ......4. tion Lodlebarly Golden's .\.6 2520s. sa. 237 
Wormsley Pippin ........-.-. 995 | Harly Cranye ......0- e000 239 
OTC atea woke 0:0 2 sin wcieiv'ole,° 175 | Harly Masculine..........0% 241 
Wricht Appleys ir eciein eicie etn 205 | Zarly White Masculine...... 242 
Waker, Pippin) owes «els << amie, 183 | Friihe Muscateher.........-- 241 
WY Gers. 00 ccacaeceecccccccs WR St OG CriNUaHe: «0.6 ceseks. «.s : 0.< nrsiceeelale 940 
SVaichiltnay gene aie iereletevralatets Be sets DUBNER G POS EATECOCEs) <)n)etein. cin iannt ote . 238 
Yellow Meadow........... .. 205 | Gros d Alewandrie ........-- 238 
Yellow Pearmain............ DID) | nur. LT UIte wreteha cmiuleyeioneteaeivecaie 238 
Yellow Bellflower......++-+++ 42| Grosse Germine.....s..++++ ~- 240 
Yellow Harvest..........0.0+ 44) Hasselnussmandel ........0+- 236 
WS eLLOUi CRUE n a atatarnioiol INerats1 = 99\| Hemskirke 22/2 60. c<ccn:. om 238 
BAL ati gto sos" ae ean nak» os 132 | Hunt's Moorpark.........++- 238 
Yellow Siberian Crab........ 998 | Thafayette . 0.2 cece cece ene 238 
CL LOUM LIONS cca steers whe es «Biel are 154 | Large Harly...........+-+0- 238 
Yellow Pippin.) .ceece .-- 176 | Large Turkey. .....sseeseres 241 
Yellow German Reinette...... 183 | Moorpark ........... Pisals 3 idle 288 
Yopp's Favorites... sos. . 205 | Musch-Musch ........ Peace sin3 239 
York Imperial ciagasj. ieee ore DOG HNON GU cise = c+ 0 Sistas etree . 287 
Voktiaiales-neinels.crerts sigteiateraats 206 | Oldaker’s Moorpark......++ . 238 
Mov 6 USSCL sn, cine ei eo eee OU IM NOATIC Rs ls. wn, aieycarenehemisteitre en BB 
Young's Long Keepitg....... NOMA a asa)s):« slaseile aa) ofore side ates 
Winter Harvey ........... 110 | Péche Grosse..... so nne octeinieey 
Wlison’s June.... ties sees 127 PERC is eal ies. as aig sintee Cole c.a ete 233 
Yellow Ingestrie .......... 221 


725 APRICOTS—BERBERRIES—CHERRIES, 


Page Tage 
Persique. ..ccsssscvcevcenss 200 | Ansells Fine Black 25 csiecs 20M 
REV BiGM os a vg baikeeecgmies 229 | Anglaise Tardive .........-. 27% 
Pfirsiche .....00. ae ae a Apple Oherryss ues s ode seeede 
Precoce d' Haperiniec.ccincess 208 | Arch Dukes. 5 ceheane eee 
Precoce @ Hongrie........ ... 238 | Arden’s Karly White Heart .. 261 
Purple AP PUCOL wm emiinc aitets oe 937 | Baumann’s May 32.2 Staats 254 
Red Masculine........ .-.... 241 | Benham’s Fine Harly Duke .. 273 
DUNSAOA wees oe hins hee ce 941 | Belle @Orleans ........... Aree] 
aan ae ke een meray as oye 240 | Belle Agathe ......... a, ROO 
ULOVAL OFAN Es. Wares oid baie oecie 239 | Belle de Sceaux........... eae 
Royal Persian. ......0..e00 939 | Belle“Vioisiere? 2 teste 278 
WOU GL Se enC)bss tte es eek ke ce .. 289] Belle Magnifique............ 272 
BOWLS. Aone b had saitara came bine 240 | Belle et Magnifique Tease 272 
iil Ca. Bee aaa age et ... 241 | Belle de Chatenay........... 272 
Shipley's Large......ec0.005 241 | Bele de Sceauxz .... 6.00.00 272 
Sudlow’s MM GORPANT car crcein Ses 938 | Bewe de Rocemont:........... 269 
Lemple sine wee. ste oN ene 938 | Belle de Roemont ?.......... 252, 
PeRaere Kass Lae esha t wens 941 | Belle de Bavay: cS veta cee ace 278 
Phe, Brian cones ca eacse cece 949) Bigatren oF. amass 249 
The Double Flowering........ 242 | Bigarreau, Napoleon......... 249 
Transparent... .....s..+..-. 240] Bigarreau, Couleur de Chair... 252 
Purkeyrr Sars: ee ten ete coe 241 | Bigarreau d’Esperen......... 256 
VaOleEN Ses 2. Wee ey Pee 937 | Bigarreau,’ White .. i552. 257 
Walton Moorpar i: Mie Sc ey Ae 238 | Bigarreau Gros Coeuret....... 257 
White ‘Masculine: 2.22... .<. 949 | Bigarreau, Large Red..... we. 269 
White Aprie ae sieeve oie abate Grote 942 | Bigarreau, China.......... .. 269 
White Algiers ?.< ss sccc ethos oc 9492 | Bigarreau Black............% 269 

Wurlemburg........ seeeeee. 289 | Bigarreau Tardif de Hildes- 
Heit Sots oe eee ee 258 

Bigarvean Marbre de Hildes- 
BERBERRIES. het Js Shee 258 

Bigarreau Blane Tard de Has 
BUG OPINILS 2 314515 cis Sissel, 6 Patera cy. v. egies 2B es 258 

LOOT UNO TOU. 68 asics Soe « 244 | Bigarreantier a@ Feuilles de 
Berberis Aristata ..... ses 944 AVAL. O02 woke mare 271 

Berberis. Duleis.....c.cece ce 244 | Bigar remution: a Grandes Feu- 
Black Sweet Magellan ....... 244 ee Oe re, 271 
CommonsRed see tes ake ee ik . 243 | Bigarreau bo look Jada ee 249 
Nepal! \<cs4 Ssceteer.s deen se . 244 Bigarreau Gros Bee toate «« 249 
Seedlaas. Shee seks ea eee Se 944 | Bigarreaw Tardif ......00.0- 249 
Storelessi.<c eb oh. ck. aoe coe . 244 Bigarr eau Lauermann...... 249 
The Mahonings:s; % sc cisedewtecs eee Bigarreau a a Gros Fruit Bis Boe 
Vinetier sans Noyeaw........ 244 | Bigarreau de Rocmout ....... 952 
Bigarreau de Mdi.... 1.22020 254 
Bigarreau Noir de Savoi...... 256 
CHERRIES. Bigarreau Blane ?....... stan oo 
Bigarreau Gabalis.........+. 262 
A Courte Queue de Provence.. 275 | Bigarreau Gros Noir....... . 267 
Adam’s Crown.) Jcaneens sss . 268 | Bigarreau a Gros Fruit Rouge 269 
Allerheiligen Kirsche ...... 98) | Bigarreau Noir.... ses -. 269 
Allen’s Sweet Montmorency... 265 | Bigarseau Cros Monstreux ... 257 
Amber, of Teperial ......... 249 | Black Tartarian............. 250 
AmericansHeart:.< dn csceeee 953 | Black’ Circassian +... aeons EO 
Amper Gean eyes sck eee 054:| Black Fukstan.ca. Geese ce eere LOU 
Americanp Amber. <isccteljenins 94. Black Maglet:. ticles ts sicles este 255 
Amber Heart ..... 000 ote Qos wilack HLearbins-ci's sweetie ee ACurie 
Ambiv & Petit Fruit ........ 271 | Black Bigarreau of Savoy.... 25€ 


ALNG ys: Sotacceteldie s aleale adores 254 Black Hawk.....ces easeevece 264 


t 

CHERRIES, 727 

Page Page 

Black Mazzard.............. 255 | Chatenay......... rotat varsetes SEG 
Black Honey: : (<<< <isiieist-) =i» 255 | Chevreuse .......... irae te AOS 
PSEA LOMSS TOME che ao. ar «win: ataleials) 256 | Chinese Double Flowering. store aU 
DUCA O08 Foo oe « aeimin acts 256 | Cleveland ..... asogegoeris «. 209 
Black Spanish.......... «2+ 279 | Cleveland Bigarreau........+ 239 
Black Orleans ..0.6205+ BP Ep AU GMOS LOI! os aterel eo sie aleicteyw.e ale 278 
Bleeding Heart.......... «+. 269 | Coe’s Transparent.........+- 250 
Blvodqood’s Amber ...... ... 254 | Coe’s Late Carnation ........ 275 
Bloodyood’s Honey .....+... . 254 | Ceur de Pigeon........ sees Oe 
Bloodyood’s New Honey ...... 254 | Common English .......+++- 255 
Bowyer’s Early Heart.... ... 257 | Conestoga ........-..-+50+. 259 
Bouquet Amarelle..... .. PO NSAP COLONES, c's. % scale vise siees\ sie 269 
Bristol Cherry........0 Bee RE OOUIOTTLE taint a) wl ahaic! n/n <7 wiel/at=!6'=/« 269 
BB Gah tos cove /s'0)aretsvere RetGoas ere OBA COLOU in <a. ce'c «welders siens athe 209 
Brandy wile 2.5. oss enae LEEOD SO OOULEPEEs, = fais shoe. ele vie slate rte 273 
Brenneman's Harly .......+ DGG \Cammony led: ..\-:../1.1 «== =e 276 
BUTE BSC AGN... x5 n cteovelslei is IGT COMLITIBLILE scale aharele slate ersten ose 2t6 
Buttner’s Black Heart.s.....- 258 | Commune a Trochet ......24+ 278 
Buttner’s Yellow............ . 269 | Common Sour Cherry......-+ Siete 
Biittner’s Wachs-Knorpel Ceo eia 65.0 ie ad siasa whet ose 274 
Gane aaevad Hes Sie tas omts 269 | Cumberland’s Seedling ....... 267 
Bittner’s Gelbe-Knorpel Day CNPOlt.. sees ee eres eee . 259 
TAIT SOND. aia cin ia ine tala ee sev 269 | Davenport's Early ........+ . 259 
Buchanan's Karly Duke ..... DR Pe FOU ANA 2 ona a eco em sleeve 273 
Buttner’s October Morello.... 278 | D Espagne ........0.000-05> 272 
Busch Weichsel......2...00+ STS RDVCRNM <<a) shee byeaies sho) ofl ose 278 
Biischel Kirsche......022.0+ DIS Deliaater <<<. scouts oneqe onl 251 
Rullogks) Heatly: Sxals tarein eee DTA heDawner s* Wate isi. \siz.cstetacvalee 251 
©. Vulgaris, Semperplorens... 280 | Downer... ....00.eeeeeeeaes 251 
Carmine Stripe... . 25 ...205 258 | Dewner’s Late Red...... seis ZO 
WAEOUHE: 5 isi00 a1 RAC UR ae 259 | Downing’s Red Cheek ...... . 260 
RATA LLRHARI eas pale ve (wroieratsns) =a are Pi Asal ACTORS sesso < pveie Male Hy aun eich 260 
CER SeVATNOTEE oo Seis 2 ce me ee PADT DG WIMMD assists t= h aeial eles 269 
METAS ERA UPR eso sects) aieiaiaials 955. | Double Volgers: ...2% sles» se . 275 
Derisier de 4a Livre ........ 271 | Double French Cherry........ 279 
ERIS GAUGE. b's ole he \nian's aia lots 273 | Double Flowering Kentish... . 280 
Jerise Nouvelle @ Angleterre.. 274 | Dredge’s Early White Heart.. 261 
Serise de Portugal........22+ 274 | Duchess de Palluau.......... 275 
erise Courte Queue.......++ O15 1 Dutete Movreto sss sic bs es oes 277 
Depise du Nord vn... 0-0 .--. 277 | Dwarf Double Flowering ..... 280 
Cerise a Bouquet.. ......--. 278 | Early Purple Guigne ....... . 251 
Cerisier & Tr ochet... +0... 278 | Karly Purple Griotte........ 251 
Cerisier Nain & Fruit Rond . PIG Hatiy ADL ate. tie Sieistejere'e orate 256 
Cerisier Nain Précoce........ 278 | Early Prolifie............. ae (268 
Centee Tale soles gieisia wate n' 278 | Earlv White Heart... ...... 264 
Cerasus Sylvestri is, Flore Pleno 279 Marly Duke. isc ciste ene 273 
Cerisicr & Fleurs Doubles .... 280 | Earl ypliichMond:. . Vie ae 276 
Cerasus Serrulata........2+. 280 | Early May ......... asetthe lst tate 278 
Cerise de la Toussainte...... S280 | Blizabeth....\. .. dures. aero oars 261 
Cerise Pardue a nies cia a ves s 20's 280 | Elliott’s Favorite..........-. 261 
Certsier Pletrants. 005-63. «= QRO| LOR Norn s..> share tel tetas ete Rarer (| 
Cerise de St. Martin. .......- 280 | Elkhorn of Maryland siecle asta 10 
Jerasus Virgintand.........- 280 | Bilton... oi. ..2 ccs ease eee ZOU 
Cerasier de Virginie......+6. 280 | English Weichsel ?,.......-- 275 
Champagne ..,..,20.e2++++- 259 | English Morello......... sels SOE 
Chinese Heart... c0..ce.020++ 269 | Ever Flowering Cherry....... 280 
Cherry Duke... cccene..-++ 213) MRMBOTIE To. cess ewescens. Beer i2 | 
Sbristiaua and Mary......... 275 | Flesh-colured Bigarreau ..... 252 


798 CHERRIES, 


Page Page 
FIOFENCe. ainsi os bic ace epee Sk Hildesieim Bigarreaw........ 258 
Plewmishs S255... 9 ais Dai iubwea, 5 BOD, p AOR LLE Yuu tals ones crater ae ae 


Flandrische Weichsel......... 278 | Hollandische Grosse ......... 249 
Four to the Pound........... 271 | Holland Bigarreau?......... 249 


Friihe Kleine Runde Zwerg Hobman'’s Duke .......000004 278 
Weichsel) eee ence. AZT 8 Honey, pee ieee POPE. CUAL 
Fraser's Black Tartartam .... 250 | Hovey...........0cseces .- 262 
Frrasir’s Black Heart... .... 250 | Hyde’s Late Black ....... caf 208 
Brastr $ Blak Nackses «210s .. 250 | Hyde’s Red Heart........ ve hZO 
Fraser's Tartarische ......... 250 | Imperial Morello.......... Be rath) 
Fraser's White Tartarian .... 271 | Italian Heart........... wae. 249 
Fraser's White Transparent .. 271 | Jaune de Vrusse ..........4- 270 
Gascoigne’s Heart.......-... 269)|\Jetirey’s: Duke... ....ocscn <eiaisle 275 
German Mayduke ........6.-- 251 Jeffrey’ NLROU Le oats em ane 2765 
Gear Ai bet: Oe ainsi caste deiere 254 | Jeffrey's Royal Caroon....... 278 
Gifford’s Seedling............ ZAON | FQCOS DU AG. a's rete samtatecn sere 262 
Governor Wand ie chavs eeiane an WG ORUICS yc wcrsyeis ha ot stim eens 263 
Gobet & Courte Queue ....... 2 UD SI IRCMINI COU... oistrestarsaeiehoete .. 268 
GROGL OM Ae apaile eras ope Maisrns Seta hs 249 | Kentish. 3) ai aware aie Ser eC 
G TOGCAERUTESS ox cinte. ora. sino x 249 | Kentish, or y Flemish... .....5 216 
Gros Bigarreau, Coulzur de Kentish Red...........- ED 
ah.) es 252 | Kirtland’s Large Morello.. ... 276 
Gros Bigarreau Blane ....... 252 | Kirtland’s Mammoth......... 263 
Great Biearreau? ........5.- 253°) Kirtland'’s Mary... 202. )..chee 263 
Griotte de Portugal ......... 272 | Kirsche Mit Saftigen Fleiseh.. 26% 
Grosse Schwarze Hertz Ni:sche 256 | Knevett’s Late Bigar LOM rs om kook 
Ges COUPE saa. eran a nls Rae 257 | Knight’s Early Black......... 283 
Great Bigarreau of Mezel..... 262 | Henigliche Amarelle......... 278 
Gross Schwarze Knoorpel .... 267 | Lauermann’s Grosse Kirsehe.. 249 
Gros Bigarreau Rouge....... 269 | Lawermann’s Kirsche....... . 249 
Gri ley, Fos nein ea ivioe slew tures 270 | Lauermann’s Herz Kirsche... 249 
Griotte Grosse Noir......... 273 | Laxge Heart-shaped Bigarreau 252 
Griotte @ Bepagne ...... 200+ 273 | Large Red Prool? .........- 253 
Na PLOLLE WEA RECOCCa... eta eee 273 | Large White Bigarreaw...... 257 
Grosse Cerise Rouge Pale..... 274 | Large Heart-shaped Bigarreau 257 
Griottier Rouge Pale........- 274 |-Bate Bigarreau.. .. .saacianeee 264 
Criottier de Villennes........ 274 | Large Double Flowering...... 279 
Gros: Gobet, Tats tote cae nical 976 | Larg ge Black Bigarreau . . 26% 
Griotte Ordinaire du Nord.... 277 | Large Wild Blaek:. 2s ae 269 
Griottier &@ Bouquet ........4. 278 | Large Mayduke....... Bis pire 273 
(rriottier Nain Précoce .....- 278 | Large Morello..........2..-. 276 
Guigne Noir Luisante........ 279 | Late Kentish........ este Mais See eee 
Guignier a Rameaux Pendans. 280 | Late Arch Duke ........... - 272 
Guignier a Feuilles de Tabac.. 271 | Late Duke............... ek 
Guigne Noir Tardive ........ QGC i any e SLOREY ms wero thas ohare »e- 270 
Guinier a Iruit Notr,....... 256 | Late Honey.. -» 270 
Guigne Grosse Noir ......... 256 | Lady Southampton’ s Yellow.. - 270 
Guigne Rouge Hative........ 269 | Lady Southampton’s Duke.... 270 
Harrison. Hert ey. . ev sjcvss 257 | Lady Southampton’s Golden 
MEAT, akios pea ates > bie 26d ian 278 VUE poredress yr eee Oe 
Plere ers clie Pr cstere Sasa 'e'se'a sexe 268 | Leather Stocking............ 264 
Herefordshire Black......... DED) LCR RCTIN. sw vin. 2.a'afayiePeNe «ein «+ 272 
Herefordshire Heart ........- 269) | Dion's Fant. in cutesencialeiaaitnie Oe 
Herefordshire White......... 261 | Logan’ .. 250. detains 5 Pacvalare 264 
Hildesheimer Ganz Spdte Louis Phillips gies en tc.-na 208 
Knorpel Kirsche....... +268") Lundie Geam Vatieems-. occ ces 200 
Hildesheimer Spate Herz Maydukec. cra5.:eqaer+.0\2 ieee 


KAtraches eat ee ots Boe Parra O58 || Warzard.es Sees xix. Sp eaten ee 


CHERRIES. 729 


Page Pag. 
ML Oar ric elec tecrectaevene sae OTS) Ronald's Heartisa.ee cicemtne Le 
Martin's Weichsel..........- POU MOCKPOrL z/.2-5 tances SO ee ty 
Magnifique GE TSCCOUE Pisa. 51013 272 | Rockport Bigarreau........, 258 
Manning’ s Early Blackheart .. 270 | Royale Hative..........0000: 278 
Manning’ s Late Black........ 264 | Royale... ay aueveratayel stem stew 275 
Manning’s Mottled........... 264 | Royale Ord: MOU Gieats fevers a Pee 275 
Madison Bigarreau.......... 264 | Ronald’s Lerge Morello...... 277 
Merry Oherr: Ye See eM ROYAL WUE Gs. o. ccacne ewe 277 
Merisier a Petit Fruit ....... 255 | Ioyale Anglaise Tardwe... 217 
Merisier d Petit Fruit Noir... 255 | Schwarze Herz Kirsche....... 250 
Merisier @ Fleurs Doubles... 279 September Weichsel Grosse... 277 
Merisier a Fruit Blane......- 270 | Serrulated Leaved Cherry .... 280 
Merville de Septembre....... ICLAPRIM OM, 215. c20eteie! s.0ie eth ate </<ys)s 277 
Millett’s Late Heart Duke.... 273 | Size a la Livre .........005. 273 
BROOR a Phy Serer nn c's x kisim 8 oo a7 | Small Wild Black .......... 255 
Montrous de Mozel........+- DO DNISTUAL ORs eee nicks ex.s le vale 278 
Mottled Bigarreau........... 264 | Small Double Flowering...... 280 
Morvis Duke .......cecccees 273 | Spanish Black Heart ........ 256 
Morris’s Karly Duke ........ 273 | Spate Hildesheimer Marmor 
Monstrous de Bavay....... -o» 213 TPSORG oie wisn. 8 wheotebagton=. a. 258 
MO NEMOTEORE ava oe. cafe's acerebetret Db | Spanish) Yellow’... -/ssieieae = « o 270 
Montmorency a Gros Fruit... 275 | Sparhawk’s Honey .......... 266 
WMONLMOTENCY <5 os). sais ose oasis 276 | Sparrowhawk’s Honey........ 266 
Montmorency a Longue Queue. 276 | St. Martin's Amarelle........ 280 
MSO LG) nate sets scerste era alate ee te OTT | Street's May... meme tes ss 267 
Monats Amarelle .........- 280 | Superb Circassian........... 250 
Monstrous May........0000. 267 | Susser. .... Sateiaere ere phte cters 3,5 276 
Maiscat de PRA GUe i< be ns « eeove DHA OUNMRIECEESIES 1 vole Cul ova sen akeisie ener Peo 
New Large Black Bigarreau .. 266 | Sweet Montmorency......... 266 
NB VC CRUE Ss! Nets. < oe, teiccess 259 | Tartarian...... Ft Iie anne 2 250 
Ochsen Herz Kirsche ........ DM) Lardauerde: Mos srs .0 «= streets 271 
OGOMDeAUL Ys)... ss sr vevalmeleels ¢ PES WRECUMISEH , >. 44 sels cies ie scarier 267 
UGG) Ue anise arcane 265 | Thompson's Duke.....0.-0. 273 
Gmlieaatae err tects Nesegst stash ciete's O71 | Tobacco ieaved... 5.1.6 + si. « 271 
Petite Cerise Rouge Précoce.. 278 | Townsend.........eeeeeeees 268 
ENEMIES AIHA J/ohe's). 2) os'cr' elaine ele DEON EESUH OUI. Molalel-ic. vain sielst siere 278 
UVC: CHETMY se yaiats. siaispaiekisiass 279 | Trauben Amarelle........... 278 
Plumstone Morello........... 2747 | Tradescant’s Black Heart .... 267 
PPOTEUGAU DUNG. cia. aa 'e's%0's alels DDN Lr COCSCOMILIS - .. «i n.0\alovn'areintermrntats 267 
OMAGH chctevaterers:'slerstereiere’s ... 265 | Transparent Guigne.......... 267 
AE ONVMLAE GEM arevere stay ate sts)<jo's-ctete 265 | Transparent Goan) s5 ce 267 
WATESIQEMIsiavarsiallprciaivicials clots siete GON) NOMSPOT CIE new oe» che Biaceserersiaus 267 
FE POUGLO Otis alersiare,cratsals sale verate 265 | Triumph of Cumberland...... 267 
Prinzessin Kirsche.......++- 249 | Turkey Bigarreau?.......... 249 
PV ECOCOMP A a, sa fateler oie tein Oats 278 | Turkey Bigarreau.........+. 257 
Prunus Cerasus Pleno....... 279 | Vail’s August Duke.......... 274 
Rumsey’s Late Morello....... 279 oe Large Hearty a aeraastee 271 
ERETAUNCTOM cn icteletetelatc laters: c'< e's. s 271 | Vier auf ein Pfund... fit Gta etc 271 
Remington White Heart ..... 271 Virgindech Karaghenee sate 280 
PRET ROCOTUMTLE OTR warate's: «a: alee 271 | Virginian Wild Cherry....... 280 
UGE SLC ane Way) 8 5.050 2 \« 805) 269 Virginian NET ia plalel asta 276 
Red’ Jacket: 255... Bhar 966:|. Wax Cherry ssa. cesss cs ces: 274 
Reine Hortense 5........2.+. 273 | Wendell’s Mottled Bigarreau.. 263 
River’s Early Heart.......... 271 bee: Early Black Heart.. 268 
River’s Early Amber ........ 271 | Werdsche Friihe Schwarze.... 268 
Rich ardsoncpre mic eie heres «+1 = 266 Wait White Heart...) = 246 
Robert’s Red Heart.......... 266 | Weichsel mit Gauzkurzen Stied 278 
Ronald’s Large Black Heart.. 250 | Weeping, or Allsaints........ 280 


NUGUISEetetis ale swe se eos ial site. trait er ee ee 


s 


730 CHERRIES—CURRANTS—FIGS. 


Page ! Page 
White Tartarian.. Le gk goat | Red: Provens, er... acca cas oe 
Whiley Black ave aac ae ia ae 955 Reeve’s White eer cere cesecee 286 
WihtiexOn Hearts. ':'s<se seinen 257 | Ituby Castle..... oie serine eee Oe 
White Bigarreau.......+++ .. 257 | Short Bunched Red ...... 2 sie DED 
Witte Heart 20's 3 seam eee ete 5. 261 | Striped Prusrted:,. << -% s siee cle leemeae 
White Transparent...+...++- 261 TransSparenty<. fac s ceucs es ee 
WVU OMCs 7797-1) «aren ake aiehete at = 280 || Victorias. ne. E clniwialsieide momen ne 
Wilder's Bigarreaw de Mai eee A White Clinton or i (ek a Sao ecere 985 
Wild English Cherry. ...... . 2655.| White Antwerp.,.... Bieri tcl) 
Wild Black Fruited ......... 95d) | MibiterGrape: sere talci cies ae eee 
Yellow Spanish .......0+++: ~ DAO Wihite Dutch. euve icles amano 
Mei LoiVELOMe Yianveitieleveistee 52 Pai LL On ELEN OPYRERL Aen cit ale mie are Toye 
Yellow, or Golden........++- 27.0) wb hate De ghova. sis oe s/cie clo ee ee 
WUT Ge HO en etdia's shake ckaiows <ieeae oie 280 
FIGS. 
CURRANTS. Angelique ..... rae torerstel shaucie os 298 
Bayswater... ......25- oo ames ak 
AT bRAGtOM aie doc) oraien eiscafes, Nemes 283 | Black Naples......... epairgay sil 
Blane Transparent ..... veces x, 2Sb | Bink. Tech.) cee ain eure sain eal 
Black English..... Seesat leaner 286 | Black Genoa ...... aiaioi: eieleit 292 
Black: Naplesaue ../2\<..)e. 2,0. 0.6 986 | Blue Tschtayn sc cctiaac tes tess pol 
Cassis SMP encis rhs Hatin oD n a 286s |b Onaeginr.. thon bree mee eon 292 
Champagne ....... Somes fo 283 | Brown Hamburgh . Bee Rens ete 291 
Cierny -2a.5e stain eeniaats QBS BeOUE INO DIEs wera iess  eietme ers 291 
Cammon Black space web ae 286 | Brown Italian ...... Yama a Ano 291 
Fertile Currant of Palluau.... 283 | Brown Ischia ............. s. 202 
GOUT a rasterete sate reeae Erie JOP) pPOLOM ML UHCe Yo ct tone seeoriee Pay! 
Gondouin Red... .<c cman ... 8Rs I UBmUINnSs WICK vos cele ree ote eee 291 
Gondoum ‘White 5 oc: ceen.e ce ISA CHOTA. binds eee eee 292 
Grossellier & Fruit Couleur de Chestnut-colored Ischia....... 292 
ONG OC eeR Cae tones ate ORSni Clementine tok we coe tise ae es 291 
Grosse Rouge de Holland..... 284 | Concourelle Blanche......... 2938 
Grosse Weiss und Rothges- LIT I ROR Oops Rae Iga Pee 291 
treifte Johannesheere..... Z8o | Ligue Blanche! oss. ves selene 293 
Grossillier Rouge & Gros Fruit 284 | Ford's Seedling...........4.+ 293 
HowihtonvGasikereice. ae .acte cap LO | ALEC LSCRUG.. sayeieo ous ciara eae 
Knight’s Sweet Red......... AGN ELMOUET sc is a's era tamieraaeys at! 
Knight’s Early Red ......... DBE LAT. Co. ss icaos.s bo vie os acoaea eee 
Knight's Large Red ......... 284 | Large Blwee 20.455. 0's nese eek 291 
Large Fruited Missouri ...... 286 | Large White Genoa.. wise, Le 
Large Bunched Red.......... 284 | Lee's Perpetua. <ia0<5* sisi oe) 2k 
Large Red Duteh.....-.«s +) OBA Madonra:t, 2-0. > > ces atanere me 
Jin Versaillaise oo 010 'sc¢ss0-< 2A MWMAMLA «hla lokieie.6.c.c «se ac aetaerten 292 
Lia Hative....... Se moalaiel see OA RRL LILO Ris ees ce nce oe ee 293 
Lig 1G) an eae Sonteias QBE | Ure sere, cisisa,sce yore eter ese aah 
Long Bunched Red....... See 2844) Neri: ss... SOMA Sea ae 293 
May's Victoria ..... pete rated 280: POCOchy. Bntversvatare: © stale ene shares Oe 
MISSOUDIN ica chee BintaKs se rgexeiae 286.) Presussata cy.» secieemieeeeen eae 
Morgan's White ......0.-s «286: | sed. aero eee stale iaiamints taasteus peoeDL 
Morgan's Red ......... wesc) 284i SH (BrOUM Ness te cme piejeiniait oe 
New White Dutch........... 286 | Small Brown Ischia.. Simiele sulle 
Niu Red sich renters Nepetels « 0, 2849. ViOlette ss. cbs «seine cee tees rie 292 
Pleasant’s Eye........ veers. 283 | Violette de Bordeaux........ 292 
Princepadberts cc snc «2 octes «-- 284 | White Marseilles ........... 298 
Red Flowering..........- 2+ 286 | White Napteseiats ve... 2 ate peice 
Red Ditech. . tas. acct Be re OL White Standard...........+. 298 


Bed Grapes)... ces), genes 280. White (SCH. co oaies.. cs. s DUe 


GOOSEBERRIES—GRAPES, 135 
. 

GOOSEBERRIES. Page 
Page Wainman’s Green Ocean..,.. 298 
Berry’s Greenwood.......... 997 | Weathercock ...........0. co entage 
Boardman’s British Crown. 26 | Wellington’s Glory.......... 298 
Buerdsill’s Buckwing ....... 297 | White Honey...........4. +» 298 
Capper’s Top Sawyer ........ 297 Woodward's White Smith .... 298 
Capper” 's Bonker Hull .. 0.2.24 297 Yellow Champagne Chine cin c eet 
Capper’s Bonny Pass hI oe DAG WAVICULOW SEAL). 05, <u:eie'e!sapeloalsteuae 297 

Matheney. bac oak aes . 299 

lapAeTIG |... Sac es ols oss oe 297 

Cleworth’s White Lion....... 298 GRAPES 

Cook’s White Eagle ......... 298 
Compania J toit ae lac see ane DG RAN CO CHEE & rs a\ais ter olate cai’sietooeiaie! wile . 319 
Conquering Hero ........... POS Alle DDO. (ia sraicrel etree oitiarem eters 328 
Colliers’ Jolly Angler ........ 297 | Alexandev’s....... cle ee waisione 333 
Crompton Sheba ‘Queen. ..... 908) Aleation-du Po)... \ssult duuuien 322 
Dan's Mistake ~ . oo. odes .. 298 | Amber Muscadine........... $24 
ILM ees ae Fe Ge eh DOG) AMIENS cre ae otere ahaletera cle eie ane 824 
Early Green Hairy .......... 997 | American Muscadine........ 345 
LB CATE 4 RAS Oem Cea ed ae 299 | Ansell’s Large Oval Black ... 820 
Edward’s Jolly Pars Sosa a FHS [PA Wer seeic, <canera/o arararohere etever ao wee 318 
Farrow’s Roaring Hien sss. DT. AOuer aU: ocleys calcia ter aiaie are eel 318 
Freedom. ...... oN eh a a 299 | Awvernes Rouge....... Nee tere 318 
General. ...... Sa aie Seen BOOS, | Anroust ed aude -. weteiee =: de.s'6e 321 
Glenton Green. .2.... 22.702. 998) | Black iCluster.;<srceds «0 sieiaie © 318 
Gorton’s Vipers te. 05.\0.. co .. 297 | Black Frontignan.......... 2 318 
Coldhnterins Asse oe) te oe 299 | Black Hamburgh............ 319 
Green Gascoigne ........00+- a7 | Black «Priné€es si iics Ghee re 319 
GreensWalnut 2.0 s20 oe 90g) | blicl: uombardy’. 2's o.isw eek 820 
Gurners tees 5) oe 2 F990) Black M@rOCCO. «ic c.cleles ssc 829 
Hartshorn’s Laneashire had 26 blick St. Peter's. «ain <-< siete 320 
Hapley’s Lady of the Manor.. 298 | Black Muscat of Alexandria .. 320 
Hepburn Green Prolific...... 298 | Black Tripoli ..............- 820 
Hill’s Golden Gourd.......... 297 | Black Muscadine............ 321 
Houghton’s Seedling...... ... 299 | Black Sweetwater. .......... 321 
Keen’ BISON Ge.) Se creieholelere te 997 | Black Morillon.......ce.00s 318 
IMEGTISAKE Ts ees Sete tne Oy toe eat ape 998) Black Burgundy ..6..06. +. 818 
Lady heicester = jStaekes Golo 999 | Black Constantia........... 318 
Leigh’s Rifleman........... 1 997 | Black Spanish. 2. 3255 2s eee 819 
Treader | a2 alee re eereae were BOO. Black Valentias c0.) emacs SRSLY. 
ten’ Provider’ 302s... cee 298 | Black Portugal.. ,....... -. 319 
MONO A Ate es Coe hee ak OGRE Laci i800. Sah <element 319 
Massey’s Heart of Oak ...... 2998); Black Muscadel. « is senteee cre 320 
Melling’s Crown Bob......... O97 ) Black Palestine... ssc ccs 320 
tips Hohl 3 22. os nk See 297 | Black Grape from Tripoli.... 320 
Napoleon le Grand........ .-- 298.| Black Chasselas .........20- 321 
Part’s Golden Fleece ....... . 297 | Blacksmith’s White Cluster... 324 
Parkinson’s Laurel.......... 298 | Blane de Bonnewil .......... 328 
Ely aaron ee Nae ee ue cw ake ~. 299 | Bland’sWarginia....secs-ses BBS 
Pitmaston Green Gage.. . 298 | Bland’s Pale Red.....-...+.. 333 
Prophet's Rockwood . weeeee 297 | Bland’s Madeira..... Tae eeteNdoS 
Queen of Trumps. ...., caine 209 | DIAN dw sitcn1e te oe sehen -. 333 
Hed Warringtony. ) 5... . oe: 297, | Blue Prollenger. .. sacra cee 319 
Saunder’s Cheshire Lass...... 298 | Bourdales des Hautes Pyrénées 318 
Snowdrop .. Brel ai een oe cain 'c 999; | Host: : eck esc teeeeer woreoul 9 
Tally Ho.) Pee ere. = 6 ZOO Brincklev.cjiei tenis atte wien’ 
Taylor’s Bright Wenas. Lo a OPE 298 | Brown Hamburgh ....... serteong 
Thumper: :s;2¢eeevoe.. «2.5298 Burguider........ Biwistpte|s'—etenemvene L 
2 tego 298 Bull, Or Bullet cle weile vitees 348 


\ 


7132 GRAPES. 
* 
. Page * Pag: 
PULGUNGET + Golo cas see 818 | Golden Chasselas.........0. B24 
Cambridge Botanic Garden... 319 | Grove Hnd Sweetwater ...... 323 
OUpe Gr apernicdenaeniaweccer 333 | Gray Tokay?..... FEROS ACS ES br) 326 
Canadian Chief... .... pee oot Grahaties:. .c.see Selapieialsie TORS 
Canby’s August ........-.... 334] Grauer Muscateller.......... 328 
Cassady, svictay ee eee reas 334 | Grizzly Frontignac.......... 328 
Catia Waeiairsceiemescvemnacte hice s O54.) Grizzly Rrontionan ssc cones aol 
Catawba Tokay............+- 884] Grosser Riessling ....0e..00. 327 
Chasselas Musqué........... 323 | Hartford Prolific...... ave as Se 
Chasselas Notr ..... 0c ceeees 321 | Hampton Court Vine........ 319 
Chasselas Dové ............. 324 | Hardy Blue Windsor ........ 321 
Chasselas Blane ...........+ SOMME GATE tise poss onts haere Oecd. a) 33) 
Chasselas de Fontainebleau... 324 | Herbemont....... oc bjechys etal 339 
Chasselas Precoce.........-- 326 | Herbemenrt’s Madeira..... sereBoo 
Chasselas Royal ........... B26; | udler ss. mele cists ee aieyeeias . 819 
Chasselas Rouge... os...s-. 0. 829) |(Hudson. 25% 20... aces wale ce eee 
Chasselas Panaché.,........ Sos yde'srbliza. cc. ssce aso 340 
Charlsworth Tokay.......... O25? elsabellaice . osals iets eeratate amet 340 
ChildisiSuperbie je wie ween 335 | Jacol’s Straube.......cecee0e 321 
Child's Seedling.....+000.00+ SED Rel OCs sais olay 2 aie Sie waaay eee o- 342 
CiORity ener PORES BOB MRE aes Tene es ts aa ae wine valent 325 
Clarina Horsch = ia) 335 | Jerusalem Muscat........+.. 325 
AClifton’s Constantia ......... 333 | suly rapes sca dawek sae 821 
PEDSGR RWS. ssesicie ion Aiato alee Biche SEB |} ilowey Lessig oso wajsedghiaians 327 
COMBI a Si. oi LR EIN oe 335 | Knight’s Variegated Chasselas, 328 
Concord he cih ois eter epatene eos 336 ||| Matminel Traube) o%. acu ttsicrte 328 
@umberland Lodge.........++ BOM Leariguedoe:.. .x:.)s:6elee'6 rene er: 319 
DPA ROOUS 55 aids Voth lets 304 | Le Ceur ..... ateisrereusine: ins, 220) 
DISET CAT see ae wc SOD elie: Meurer ea vier seuesaiels Stems 322 
PMBERWONG: Siaiscn os a glee eehe SODi | Lees COUP. cron <isistajcea ae . 828 
Diana accent weeeee ae BBS. Mie! Me liege he tert ere atte ee 323 
Dirtele Lona bur gh jc j.kaleare eel ae 319 | Lonqworth’s Ohio........... 342 
Dutch Swectwater....... gide es) B26 | Touisn <a. 5 chi eF oie ee ey 341 
Barly Black July............ 32)! | Lombard y®. ct ectveenie tierce 829 
Early White Malvasia........ SOF Label ccd erors/< ease eters SOD 
Frarly ChasselasieoSec vec. s QOS OLIVA 2 ote neha cocan-o petele penance 341 
Early White Teneriffe....... 324 | Madeline ........ Bom ouo ds 321 
Harly Sweetwater ........... $26 | Madeline Noir so. nin eee 321 
Early White Muscadine ..... 326 | Malmnsey Muscadine.........- 323 
Harly Blackey. (2). heirs eater 318 | Madeira Wine Grape........ 325 
Biking hurela zo 7 ew. atas kaki HBS | Maa a asic. biciale'e Recor 
Hlsenbonoughe s./sslenrcdie ee olate 338 | Mammoth Catawba.......... 341 
Biilys:).s.- eee eee eee SSSMAMARION 92). ele oais nce Sac 341 
Bapéerigneige:s. beeen ete SDT | UM eet xi woes ait, ois s ei chel tetsllele 333 
Farimeus Noir... siete. ere 322 | Maurillan Panaché......... 328 
Hintin do kes cij.xienicnet eeupsonsialsts 322 | Maurillan Noir Panaché .... 828 
Flame Colored Tokay......... 329 | Melier Blanc..... Merapio ama oe 323 
Flesh Praiube....cctexiies s< 319] Miller’s Burgundy......... -. 322 
POD GRATE sy 0.< 5m a ranaiepa 345 | Miller Grape..... Taloca wie tah etal 32% 
Fr aCe Rea ..... Sai oa atiware si 318 | Miner’s Seedling............ 846 
POR eenaney.. = isae pinta st stele $19) Missouri). aslo isicicse serene 841 
PN ORETIEIALICT, 31a =vohalokelarelels Va 319 | Missouri Seedling..........- 841 
Frankenthaler Gros Noir..... 319 | Mohrendutte..........0e00e- 819 
EE OULU ots tate wR aera Ble 329 |. Money’ s «ate twitatiatenelescic\s2)s 320 
Frontniac of Alexandria ..... 825 | Morillon Hatif ........... . 321 
Garrigues:.. . spans. 2. os. 339 | Morillon Taconné.........+. 322 
Genuine Tokay ....0..0+.05 326 | Morillon Notr. as. ....-- cs 318 
Gibaralter ........ Jewoeseee 319| Morone FarimacctO......++% - 322 
Deveredux seas scm e... 840) Lenoir... Ab nowe. 2c... 840 
e@eeervreeeeeeene ee 340 


Long.... 


GRAPES. 433 
Page id Page 
Morna Chasselas...... aeces O80 | Med Muscadine . deasccseiecs 829 
Mornair Blane ....... A erreners 323 | Red Frontignan ......es00.2 328 
Moschata Bianza ........... 326 | Hed Constantia .........00 - 828 
WEECdO BIG: vi... 00 00% =» 326 | Lted Grape of Taurida....... 329 
Moscatel Commun........ RO NLP ESI ETS 5. oie so Saal pupeate aie abe 327 
Muscat Noir tie. 6.035568 oe USE CCC i a ean . 825 
Muscat Noir Ordinaire....... BU SMe MEMISIA TEED ss, <a aia.s'e, vida 0 ls%e 329 
Muscat Noir de Jura......... BR UOSBI EID 05, so 0's iv ace sive we a8 « 827 
Muscat @ Alexandria......... A ca a aianis we x 5 Ssihinldinn arot 318 
PIGRC Ut BUNTON s Sates sicis'o a x eee 326 | Royal Muscadine............ 324 
Muscat Blane de Jura ....... BA SOAMOUICE ss oc'o'n a's 0 5s dinleve b's 845 
EMRESGOL ROUGE oii. >- welerareie aes 328 | Rudeshimerberg..........40+ 327 
WM ROM NG TIS yc («cece 6 siave'/e 9 8 328 | Salisbury Violet ..........4. 319 
MRIS em dO) TOSS. a taje. cts s)n(eisie« Mem meaegt Peters oo a ie poh aan 320 
PMAPSEULEL LCT on. <6, 3 aysine's) Sears 5 8 826 | Sauvignien Noir..... ....-- 322 
NOR es bee asus, svsie;<toxoese PAOD SCIP PELUOU.- hai s elapners hers 845 
VR EUP EDC Sain 'e aardisiniateis|S.5 .. 822 | Schuylkill Muscadell ........ gas 
AVERT CHUASSELOS a5 Siaie's/ a aim am, 8 323 | Schuylkill Muscadine........ BBE 
Nepean's Oonstantia......... 326 | Schloss Johannisberg......... 327 
PEO NS SECO LIT, aints een cvoiniclovew SEO WOCUIEAS, 0M Sein aie oi avard, o wesystevaaters 322 
Norton's Virginia ye. < (1. 2eies 342 | Schwarzer Frihzeitiger....... 321 
PINOUT areralivenseia saint nel afenye. tOke BID Schwartecn «see iass-c ieee aie 318 
Northern Museadine......... 342 | Scotch White Cluster........ 324 
AOL Bceelct a ei sinc Senyaice sve sia cist tate BAD Sega Bow .ecs.c aise, Sareea 342 
Oldaker’s West’s Saint Peter's. 320 | Str William Romley’s Black.. 318 
Parsley-leaved .. sieve | Sin A. Pytches' Black)... sae ele 319 
Parsley- leaved Hina . 323 | Small Black Cluster......... 318* 
Passe-longue Musqué....... 325 | Spring Mill Constantia ...... 333 
SPROSS MLUSCUEs.. c)acresyare crete .-- 325 | Steward’s Black Prince....... 319 
GUO RIGSSILING ss ik. daxsre wishaie SPT UVM) wis, acy ance Searels 325 
Pitmaston White Cluster..... 324 | Stillward’s Sweetwater........ 326 
DOVER wnt av ole) srstseiaie weveherere 318 | Striped Muscadine .......... 328 
PROCOCI6 8 IDOMLORCUSafere socials! 319 | Switzerland Grrape..........- 328 
Poonah. os... pate Reyes ss 320 | Swart’s Elsenburg.........0+ 338 
AOPMEU De Scaled toi04 «, ayaizt ake a vieioie) GOO Lasker's Grape Hicpoiscrs; eet siecee 333 
Purple 7 ea i Reapers oa BUSHiLokat Blane. Sisco S. nae me ee 
Purple Canstantia .......... GEG LGMAlGns access 6 eames 345 
Purple Hamburgh... aieka) ote} et atsihh= 819 | Tontenham Park Muscat..... 325, 
PMA ERULENLE = (15, coal sicieteieve eis aie See OMEMeT. Wt. 2. «so ene ee 33 
Raab: 52 eV etersfastaierels beetle n> SEOA DMCA WCLD UROUMGY \... ss neces ore 318 
Raisin des Oarmes .......0+ BQOUEL TOU Ger sca. cles c's os vain Seremes t!) 
PMSOTe CEs ACID Ber sicra Mier dleieve.cf eee COLLET x ress: Scere a co sc Shpetibare 319 
Kassin d Espagne ........... 820 | Turner's Black ......... Siavetal eed 
RQASUTE MET ECOCE (ores /Nerdps)ss ase ove Sie Malentine sia leaner ate kon 319 
Raisin de Bowrgne.......... 318 | Variegated Chasselas......... 328 
Raisin @Awtriche. .. ccs... 0\s Dee nV. CIATEO'/,7.75 cel eyartigreveinen Seneiees 346 
Raisin de Champagne....... oes |: Verdelie 2).../Jeci tak &- duels 325 
Raisin de Frontignan......., B26! lt Verdal”.eeeee nates. Seman 325 
TETSTIENSUISS Cae sik gel ences Eicon (OABrh Vr dilhiGlaamied fers as, cranes 325 
Rasg EAL ESS vd siovajufein nae « » 328) | Vitis: Vailpind.. . 3s. 2 eereens B45 
RODECCA eee Clee ages Sesicie eis Sc 343 | Vitis Rotundifolia ......... . 845 
Red Chasselas............ Bp Ot A ROLOT Us « sre) arreievevene' ea 319 
Red Hamburgh... 40 BED) Vrai Auvérnas «Asia tue eae 318 
Red Muscat of Alexandria ... 320 | Warner's Black Hamburgh... 819 
Red Frontinac of Jerusalem. . 320 | Water Zoet Noir. 1.2... 1. 32d 
Red. Resling. Wiens ser .2.2. 335 | Water Zoete Blane..... .. Gere fs 
Red Seuppernong.,,......... 883 | Wantage ........% poets staieane . 329 
Warren .'. 0053, 2c Se epi es nee 


Teed Muncy © os: «cieroteiatetne os e,0) BOA: 
- 


Wiymian ae. «once 


secece O46 


T34 GRAPES—MELONS —MULDERRIES-—NECTARINES, 
“ Page Page 
Warrenton «<A. 2 cae Cee 339 | Mountain Sprout.......... . 691 
Weisse Muscaten Traube..... 326 | Mountain Sweet............. 691 
WEGISCRED Ce dae 23, oe ah eee ale 519 | Odell’s Large White ...... 69C 
Weissholziger Trellinger Beat SLO ONMDEe 25 cccanieen Meee . 691 
West's St. Peter's ......000.- 320) | RAVENSCOLi nse ake 690 
White Muscat of Aléxandria.:. 825 | Souters.....c...cce.sccecee 690 
White Mronusignan sce. ex. 0 26) |'Spanish yeas ose cere . 690 
White Sweeiwater .......... 326 | The Citron Water-Melon..... 690 
WWibibe we OAN Ec dase: nerccaseio 326 
White Hamburgh .:...2..... 327 
KITE INIOOs 5 ceceevcroil Saerais @ie's 327 MULBERRIES. 
Wihites Rissline sc. Joos ce eis ests 327 
Wihitei Ca taw pais. 2 sls a-v etiss6 346 | Black, or English.......... .. 847 
White Parsley-leaved ........ 323 | Johnson... .......2300.0008 347 
Wihate Afelser.. os... saetaeelee ex red | ERO Cle ors a ences lavaie aie caverta oer tore 347 
White Chasselas...........+ 524 | Everbearing ....... é sleccahe Moa 
WiatenMaisGatis -ccaicare cists 325 
White Muscat of Liamel....... 325 NECTARINES. 
White Constantia ........... 326 
White Frontniac.......ees0 326 | Andersons: ..<i sateeseel ale . 650 
White Muscadine........0+++ 326 | Andersows Round ......+6-+ 650 
Witte: DasDonk iv ees ornieters ote DL | AATENUALLC rctcreonemci hele Aatetabamiete 649 
White-Portugalccs. 0 ccese ue S2luledecaeks Murs I 2 o> x abole faronetolte . 647 
Witte: PROASOM oscse care cisa'attnsis SEAT BIRUAGK tate tara ropa cetararisrto ve iahets eke eae 650 
Wiesser Muscateller ........ 326) |PBOstOn'. <veels ss sietewtesagne ate 645 
Wants ovie\s sisezje eetatele, Selatan Bos) |PBTtOONRELCE. .,.s%-\s'e me he ere 649 
Works Madeia iis eclesteictets tase . 346 | Brugnon Red at the Stone.... 649 
Brugnon: Lave sx vs Yoel 649 
Brugnon de Newington....... 650 
: Brugnon Violette Musquée.... 651 
one Brugnon Musquée...i..o0 0 651 
é . Clan Gent <6. aches od an eee 646 
a ys Ca Gace gs aa ne Common El UTE Lisliedi oe See 646 
lack Rocks twee shes ce eter 688 | 7 aD ee 
SRE sag | (Cowdiay Witite:. sv. t0y stein «> erste 647 
COUISEI NN A ee oixc aks hie aasioic eretnl 688 eed 
Se. nor | D' Angleterre...assceeseccees 650 
COME OD tee etnies tiekeks steisieere) ais 687 ‘ 
Pog DOWItON:.u < caterers ere eietekaieete 645 
Karly Cantelope........eee0e (els ist sega teen saite 
sighs |e 2e. LALLA Rs moan Ne eee eee 645 
Franklin’s Green-Fleshed..... 6388 feet 
sq. | Duesdu Wellier's)./ 520). Sheer 645 
Green Hoosainee.......s0e0e 689 
I a ya Sig. || LIMON LBL Biow cies so ain eee 645 
mproved Green-Flesh ....... 688 
Ei g/l LIC) GAULELLO a alwierejarctsss clea oe 645 
RE GISI Ore ig. oe act «> otrmeerras 688 
a Fon |pluke de Lilley. sus sk eet 645 
arce GErmelsrewic's sleustes conte 689 | : 
2 ; tet LONELY. RLQGIG> © ane nate oucieheeaterctoms 650 
Netted Cantelope ........«.. 688 Early Black Newi 
LOTS Se Ghee em oD inion ode 687 | ary Black Newington... ..« 650 
E Siatnin »o9 | Larly Brugnon.......ecse oo. 649 
Pine Apple sitet. omcvie stints - 688 Meh Violet 649 
Rock Cantelope .......-+-00+ 688 rabid SCE ses 0 sins eae agile 
Skiliman’s Fine Netted....... GSS | UNE Oh sist 2 55's ee eee are y 
dane Tenaliai 689 Emerton’s New White ....... 647 
‘Signage 8? ge Se Rawehildtsy.\ 2200:. vipies tone 646 
Fairchild's Harly.. . cic Scu ents 646 
Fine Gold-Fleshed.......4. .» 650 
2. WATER-MELONS, Flanders sive 8 see ees nica eaeag. 
Porsythyeetss ives -eeeaepeete <n 
Apple Seeded............... 691 | French Newington .........- 650 
Bradfotdiiccelssie~'s cesses O90 | Golden..:c:. Gaennee ek Spices 656 
aralinaeyireisetee stare sisi, vipinis ee 689 | Hardwicke’s  (Seblling er ges 647 
Clarendon, or Dark Speckled.. 690 | Hardwicke Seedlmg.... ..... 647 
Ree Creams sete tins ob diese ole 691 | Hampton Court....... esse, 649 
Imperial ..... isbe snujaciee se OOO} /HUNEG AMD en «bras oeivaictsae ewe 


NECTARINES—NUTS—OLIVES—ORANGE FAMILY—PEACHES, 735 


Page " Page 
uns Large Tawny.......0s GAG. ebickory Nut® : 2s. vac ce . 348 
Hunt's Early Tawny Ae 646 | Northamptonshire Prolific Fil- 
Mane Witter ete =? ..'. cccenie. 647 UST enorme PRE es > 349 
Large Scarlet........ seeeee GLP RCO MUDOTL Me ss a/cie eels eiemle cece 349 
WIOGONG VEGI i fot =. ae eters tie PALS WV Hite Bubert << cece cecvae ee 349 
EPR SH a ee DRM a cya erate 645 
PLU Rem Raa eA aie se, waa cee OLE 
Lord Selsey’s Elruge ........ 649 OLIVES. 
Lucombe’s Black ......0.-00e 650 
Lucombe’s Seedling.......04. 650 | Broad-leaved.... ....... Sew / 
MTree ee areas 6 «ces oic-clate 64i7a|onerleaved j.'s. 0. wae a ose 697 
Murry Beret be Lhe NM! 647 | Olivier a Fruit Arrondi....... 697 
INGER SAV HNC oo oc che wcck 647 | Olivier Pleureur........... 697 
MET SCRUTLCL TA a hos ack oak 649 | Olivier Picholine............ 697 
MEWANIITe A meee Ly es 6272) Wild Americans. s\beeciceccre 696 
New Dark Newington........ 650 
New Early Newington ....... 650 
Newington ereptsiete als Sials/scntue 650 ORANGE FAMILY. 
Newington LW Vico a Beebe asc 650 
Tk eM AES ea 646 1. Orang Hee 
GIMONVIIte tec ret. ciscate ce evens GAS Bergamot]. 22 htiece + ecco COS 
Ciena, tan fae ote sects 651 Blood Redirect he is calor 693 
Ola Newington. sn. . site's es tee = 650 | Common Sweet ............. 693 
La aR oe a ES ie 650 | Hingered........ reine eishereler= 694 
Perkin’s Seedling... ...04s00. G47 |) MaltesOr cheng sees <= 693 
IRETeTDOROUGI So. )-). clociclajeces © GAS) hair. 25 ornare coo kcorateee 692 
Petite Violet Hative......... 649 | Pear-shaped........225.+0++ 694 
MRELCY UOTOUON iolaid's\ofutatre cts «63 5 GAGIIEECOUCUN. «.”.2 smrcto sets wierertetinsle 694 
Pitmaston’s Orange.......... GARDE VINC esr tenie Grice ier dS evan o94 
odin mia ss 57.2 satel s\aie'evace = GF 1S ste MAChael Bina se kee aicic es ee 693 
ME OTOTUR TE alas a 'ais's Sofa ce ean G51 | Sutect=sieuned es 26 v2.0. 02,00 os 694 
POUGHARONAN. 5. wee ses c= -. 650 
Scarlet Newington .......... 650 2. Lemons 
UTE A GN SERS h Sika asciceleats Goo" Gommon:. (cf teenie 694 
REO TA I oe es wan s 0's 650 | Sweet ...... sake teint eaitye 6 694 
Smiths, Newington... s,s. - 650 
SUTURE TOVE is we Unie lee a ecrs 646 3. Limes 
Bbaniwieke cciots toes oe cette ess CLS GMMOM ee <5 Sao eee . 694 
ERETUPLEN RA MIs sales foe ee ons 646 | Pomo d’ Adamo .......cccces 694 
PETIRURUSD re hoch ere See cae 648 
Violette Hatives sac 2.26 Se: 649 4. Citrons. 
Vielet ws hehe see cae pre 6) ORD SM ROTAR, «ise calorie mane atatleores eee 
Violet Red at the Stone ..... . 649 
Violet Musk......... able stares 649 
Violette Angervilliéres....... 649 PEACHES. 
Violette Musquée........02. . 649 | 
Williams’ Orange...... sae MOULSs PA DTICOLCE:.. «cece EE BEI 625 
Williams’ Seedting.........- 648 | Acton Scott.....ccc.cccecee 607 
x Admirable Tardive........+++ 60S 
Admirable Jaune.......0008. 629 
NUTS CAIIUROLET. 5 stereo io, Sie escksiateteyaie 613 
PS VATE AUIC (TR OSA ie eee 634 
Chestitat 2.0 2. prsiiensiys fs 5 srs SAO) A708 c's. x cree ve ae paeaa ewe Sor 611 
Chinquapin, or Dwant Chestnut 349 | Algiers Yellow....... siehepaseia 639 
Cosford Filberts. J ae2.6...2-. 349 Algier THEREON Ai rere tastetaheiens 639° 
European Walnthe. >... 348 | Apricot Peach.......0.0+. -- 629 
FIErE s wielc asic eee Sie eieei aie of OAS CA SUOT ter cia, Sieve, ste) ater cione'« aiAaaeateal 


Frizzled Filbert. 125. seesee> 049 


Avant Rouge vcs. .csceee vee 623 


A “*,,. 
eer ‘ 
? 1" ‘ 

iS: em be 


136 PEACHES. 
Page Pa 

Avant Péche de Troyes ..... ; 622 Druid Hill .:.cjgpiaste aay él 
AVG DUGHONE Areas tev eed o-xthete 623 | Harly Rane. « Beers ay Lie dep ea DE 
Batchelder ot... see 607 }-Early Tillotson... Geceemeaninae 
Eas AMR emer Better avant 608 | Early York......2. 2. sseeee O12 
Baldwin's Lates c:. crs wwe oe .. 607 | Early Newington Freestone... 612 
Barrington ................. 607 | Harly Sweet Water..... seeee 613 
EB GUAT 2's Oe soe eke 619 | Harly Malden ........ else mya sieeve 
Baxter's Seedling Hp aren 617 Early Admirable cee see eat 
Bellaide Vary cack cases: 609 | Early Chelmsford........... . 614 
eleebe autem tava nt ry wae 616 | Early Royal Gleor ge Sareor eck .. 608 
Beil: BOUs6e = hens bloc cigs 616 | Larly Garlande.........0 .. 608 
WBGHeS) teres eee Sis xg . 609 | Lar ly Purples. cvs «cioiee aie OLS, 
Bellecurde: sac pees eae 608 | Harly Newington........0-- + 612 
Bergen’s Yellow .........00. 629 | Barly Crawford........... -. 630 
Blood Clingstone............ 635 | Larly Purple Avant ........ 616 
IB LGOO CLINT Ro mimiac e ee Boo ROLY WON 7" isa Sinetantte 616 
Blanton Cling 4-6 ts eueen ce 635 | Barly Vineyard......0cee00s 616 
Bourdine ..4...0006. ee 619 | Early Newington. ........06 641 
Bottleneck ahi 619 | Larly Bourdine.......... ofan O26 
Bortlenux? Cling .12.5 eve eee 635 | arly Royal George ......... 625 
IBDEVOOT ie Exe sls Scere ook 608 | Karly Red Rareripe....... -- 624 

revoort’s Morris ......-.ee 608 | Harly White Nutmeg bs siaraeuts 623 
Brevoort’s Seedling Melter.... 608 | Karly Red Nutineg....... wee 622 
Brentford Mignonne......... 608 Edgar’s Late Melting........ 609 
Brown Nutmeg .....+.0s00e% 622 | Edward’s Late White ........ 614 
PBC aro Tce ee 609 | Eliza Peach........ one eyes 630 
Buckingham ee se oeaw G07 | Miimira Cling 2. 95 os Penne 6356 
Cambridge Teller ...crismene Mi . 609 | Emperor of Russia .......... 614 
Carpenter’s White. ...e2.o8- G09 MEavorife:.«. assleentce eee 614 
Catherine. —-- 2: cgeeseteenne G36 Bavorite’ Red... 22..-eoee ctavelgts MOM 
hane-Iiere......< kitece 609 | Fine Heath.......... os sterenis Don 
COMPAS 1a) eee eames meter Behe 609 | Flat Peach of China ......... 643 
Chinese Clipe aoe. oe eve 636 | Flewellen Cling Ryahate ix ieeeaet <i hele GOO 
Chinese Peaen a%e 0 cos Sen ne 643 | Fox’s Seedling. Sie ole savsaeie teats ato aE 
Claret Bd wad Bey is Sirarte cas 635 | Freestone Heath... ....se000 618 
Clintou. ..a° ates Pe cib 610 | French Chancellor .......... 625 
Colonel Ausleysc....ccccccce 607 | French Bourdine......... se'619 
Cole’s Barly Red... cs. cces8 610 | French Magdalen ....... oar ko 
Columbus, June Sh: ee as 610 French Mignonne ipa ema eee Oke 
Cole’s White Melocoton...... 620 | French Rogal George........+ 608 
Columbia: peewee kee 629 | Fulkerson........ 0 eg leh echeOe 
Coxe <a. ee ppkecta at 614 | Pulkerson’s Early.......... - 615 
Cooledge’ SePavorite.. cg sccce 610 Galandanc.:. secon enoee wees 
Cooledge’ s Early Red Rareri ug 610 | George the Fourth .......... 615 
Crawford's Early Melocoton... 630 | Gorgas...........e006 Jens SOS 
Cr aufor d's Early Bee iho. ae 630 | Golden. Mignonne.. a tetereteie ee a SO 
Crawford’s Late Melocoton... 680 | Gold Fleshed .........00..+- 684 
Crawford’s Superb Malacatune 630 | Green Nutmeg.........- ooe OL 
Crrsbenved <6 o< A. ean Gl 4 Morini: Pye. ele ee seGoo 
TOMAR PICORS © on ache Ce eee 629 | Green Catharine............ « 616 
UPON Ala Re apa es Pee oaks 629 | Grosse Mienonne ..........- 616 
Double Montagne ........... 610 | Grimwoi od's Royol George .... 616 
Double Mountain.........+.- 610 | Grimwood’s New Royal George 616 
PROV SCESNAPO es lsc hence tek 622 | Gros Mélocoton ........ ase eosO 
Double Swalsh.........-.-.. 625 | Gros Persique Rouge aye crats 640 
Donahoo Cling......... ..ee- 686 | Grosse aude Tardive ........ 629 
Double Blossomed........... 642 | Griffin's Mignonne........+ - 625 
Double Flowering Peach..... 642 | Grimwood’s Royal Charlotte... €28 
Po 


* 


Haines’ Early Red.. 
Hastings’ Rareripe..... 


Hative de Ferriéres........ aN 


Hatch. 224. me iat Cetera ete 
[IGN patel Beg aa eae a tests 


Heath Clingstone........0++. 
Hleue ys Chal on). sia)a'enie fare aiete 
Hero of Tippecan DO seratats ateteiale 
Hoffman’ SEP OUnES, Jace oe @ 
Hoga’s Melocoton .....0.200+ 
DEW CIOUBY eee nis elope 
Hovey’s Cambridge Belle ..... 
MOU Se Asphemia, sh. 's oj lores ales 
DAMSHOR AR alhNechisials oven olasisie's 
Hyslop’s Clingstone........4. 
PMG OMPATA Dic! s). <). (0 4's eo. 5c 
PU AB CmORLS terol is! is .slaieis «0s 


Horton’s 


Jacques’ Rareripe........... 
Jacques’ Yellow Rareripe..... 
DA CHAODNCIINE "ose «else ejarnes 
STORY AL OA RES PIA 
Johnson's Early Purple ..... 
ome HAT Ys satus as enue) cere 
Jones’ Large Early .......... 
UMS NEUEN Es 5's cidercisieie's = 
Keprickis-Heaihy. sc. ca6 5c 
Kennedys Carolina .......4.. 
Kennedy's Lemon Clingstone. . 
DP Admirable........ soisotor 
SGEPLOI) Blivaiaitaa ww er 3) 8 0 i elagere’ 
DATE S AS IOIE EAC RS OE 
Mia AG ANGE! cSicraniseie ciao ses «2s 
SCIAP IVGOLEL «stale e/Naless cists eines 
Large American Nutmeg..... 
Large French Mignonne ..... 
Large Yellow Rareripe....... 
Large Newington... ......06% 
Large Red Rareripe ......... 
Large White Clingstone ..... 
Kargest Lemon...) N's 336 oo = 
Late Admirable....... noe 
Late Yellow Alberg.......... 
Late Chancellor... .ceecesse 


‘Late Purple.. 


Lockyer’s Mignonne......... 
Long Yellow Pineapple ...... 


Lord Montague’s Noblesse . 

Lord Nelson’s 5396... os. 
Lord Fauconberg’ s ; Mignonne. 
Luscious White Rareripe ... 


Madeleine de Courson ....... 


Madcleine Rouge..........4 


ee ed 


Late Admir able ‘Cling Bata tatawe 
Windy Pave cc «talieveiis ieis!e’o.c 
Lady Ann Steward......... : 
Lemon Clingstone........... 


» 
PEACHES, 135 
Page Page 
61% | Madeleine Rouge Tardive Socigioy ek 


617 , Vadeleine Rouge a Moyenne 

617 FCT RAIA OCC OOL” 625 
651 | Madeleine & Petite Fleur ..... 625 
637 | Madeleine Rouge & Petite Fleur 625 
MMMM LUA, 25.95. cc occ seltibie ale Siche 619 
617 | Malte de Mormandie......... 619 
RUIN HUOCI. «o s's ss ccde eiesie a cbs 614 
620 | Malagatune........... vances 632 
682 | Malacatune ......:.. coches 632 
637 | Marie Antoinette ........... 3 
GOOMPMerria nicer. s sieve. cre sis'orele oles 631 
638 | Mellish’s Favorite.........6- 622 
637 | Millet?s Mignonne........++ 625 
OSM OIBO TOT IIE Sts nina alcke Senteistcre ores 616 
638 | Montgomery’s Late.......... 62] 
619 | Monstrous Pomponne.......- 640 
617 | Monstrous Pavie......seccee 640 
GoUw lM ONLI el Te crete aicioiscsmteta ate 610 
CSM Magia ai ta eke is atahenate tens 610 
Ges Woldens; Whites. = crs estes 621 
GAS) Moore's AVOrILG. . vaie al eleve 621 
GiGi Moore's June ..o2 Pas. ose ee 621 
617 | Morris’s Red Rareripe........ 620 
617 | Morris's White Rareripe...... 620 
GUO ORRISRILEM <x. cla veloretevete orehat 620 
Hillgajonnes ss Whites. . oo eee ae 620 
639 | Morris’s White Freestone..... 620 
639 | Morrisania Pound........... 620 
613\| Morrzson’s Pound ......2..- 620 
GIG TNO braUEIea te ere oh ast ono sete cleo 619 
GLO eWerstsPOMSEUIE io 6 o carernesetoiote 631 
GLBS Nar Oorite’..'.. scorer tee oat eis 619 
608 | New Cut-Leaved ..........0- 614 
613 | New Royal Charlotte......... 625 
616.) New Karly Purple ........+- 625 
634 | New York White Clingstone.. 638 
Gai vewsnglomine,’. |... ..cn's=skirers 6389 
620 | Newington Peach .........+. 612 
638 | Neil’s Karly Purple......... 616 
639 | Wivette Veloutée.......2se00% 622 
GAGS EN Vetiojtscc hie crcterenciheere eats 622 
GOON WV OSCLLEn ce sav siete eeieeinoee 3 ais) 009 
609 | Noir de Montrewil........... 608 
GLOG| Noblesse. as cabieve gene ore eereee 622 
6s8/) Nutmeg Red. ol nd.urccemmee 622 
618) | Nutnies, White’. . Ga. cccn 623 
620 | October Yellow...........00 639 
639 | Old Newington ...... HOES Gase 639 
631 | Oldmixon Freestone ......... 623 
625 | Oldmixon Clearstone......... 623 
639 | Oldmixon Clingstone ........ 640 
2A OLdMexon ClaLg alee iepeiwlst etait 640 
625 | Orange Clingstone. ......... 640 
G2b i ROW eno sei. cles eet osjare' Sere 
620 | Owen’s Lemon Rareripe...... 631 
GUO MR aCe 3." a chee aeteln oe lee coke 
319 | Pavie de Pompone... ....... 64€ 


i 
“Sy y a8 — - 
138 ; PEACHES—PEARS. aN 
Page Page 

Pavie Admirable.........-. » $38 Smock Freestone........... 634 
Pavie Je Pomponne Grosse... 640 | Snow. ........ 005s eeeeee ees 626 
Pavie Monstreux.... oe . 440 | Stewart s Late Galand ...... 609 
Pavie Rouge de ; Pomponne «. 640 | Stetson’s Seedling... ....... 628 
Pavie Camu. «ee seas orale aie PSEA OE WMEY 5 o's ac Bees ete 
Péche Royale. . o Sanataletchalelt aso .. 619 | Stump the World. Said 
Péche Malte. 30. eee 619 | St George ....... i Recaee eee COR 
PeChe SOUNE IO ta eh ',. 634 | Stephenson Cling............ 641 
Pécher @ Fleurs Doubles ..... 642 | Superb Royal...........0-- 616 
Pécher & Flewrs Semi-Doubles. 642 | Superb ....... SEAR Bisel) «oh OE 
Ha Oe he See e een. 3),| MISO LTA. «e's o's ols w. conte evans ieee 
Pineapple Clingstone....... . 639 | Sweet Water....... Asoc y ol 
Pourprée Hative........ iehey HOLD Qwoses: Migrionne..... 2-20 O16 
Pourprée de Normandie...... 616 | Téton de Venus ......... Aleit) 
Pourprée POPOINE sc chsvansk areata 619 | Tippecanoe.... 2 slevniselel Oa 
Poole’s Late Yellow Freestone. 682 | Titus................06- cin ae 
Poole’s Large Yellow..... ... 682 | True Red Magdalen Ps bees) 
Prince’s Climax .....3. 00000: 641 | Tuft’s Rareripe.. PRS eR ae: 
Prince’s Pararon........ Sie ao pOAE |, Onregarer. 2. itn, ata cue cae .. 614 
Prince’ 8 Excelsios, 4 ck2h ie 632 | Van Zandt’s Superb........ - 627 
Prince's hed Rareripé 5 brates O24 li VOnguara. . cele asus ale ee ode O22 
Presidente love aceteqe tye! cent wee. 623] Veliutée Tardive ...... + «f022 
President Church ........... 423 | Veloutée de Merlet ..... . 616 
Purple Avant ...)..5. weeceees 616] Violette Hdtive..... BE ee oir 608 
Pu ‘ple oN LITT xs ears se seeeeee 6384 | Violette Hative Grosse ....... 608 
Rareripe, Late Red .......... 624] Vineuse de Fromentin........ 616 
Red (RANSCINEL eas. ces eel Bien ss OO MOUMPOUORE 0 ase o-etrete etacaitae ak eae 616 
Ked Cheek Melocoton ....... v32| Washingten........... eee 
Red Rareripe...... ceeeeceee 620] Washington Red Freestone.... 628 
cd PAvuit in inten aa weeeeee. O22} Washington Clingstone...... 642 
Tied ALUEhO ihe cae meats ss. 084 | Walter's Barly. .7...... ote cals OE 
Pied FICHE. Wi noe siecle s aac €37 | Walburton Admirable........ 627 
Red Check Malocoton........ 632 | Ward’s Late Free..5........ 627 
Ried Magdalen .....:.... .. 408) Weeping Peach.,........ StS. 
Reid's Weeping Peach ....... 643 | White Jmperial....... Seisieitiely POLS 
Reeve’s Favorite: . 2.3.2... ... 633 | White-Blossomed Incomparable 628 
Ronald’s Mignonne......... . 608 | White Rareripe...... 0a Saeco 
Rosebank.c. Ves ae svakee ais «exe oe 625 | White Melocoton............ 620 
TOSON 4 Bede mtctia sas as ate elalele get 20 | NV MOLE A UOGU Gasca s eacb i secs 
ase! Tower wig) esta. a crevaiae Se v42 | White Blossom ..... +. eet a Se OER 
Rouge Paysanne ........ --.- 619| Willow Peach... Soin fai eae oR 
Roval George............--+ 625 | Williamson’s New York. See ines: 
Royal Charlotte)... : 22: oder O25) Yellow Albers)... SSS 634 
Royal Kensington. - 616 | Yellow Rareripe ..... a "wie fotepe i EER 
Ronald's Seedling Galande ... 616| Yellow Admirable.......+.. - 629 
Royal Sovereign .........+++ 616| Yellow Malocoton ........ os. 632 
Royle. cccc cl ecesseessecee O19 | Yellow Malagatune......'.... 6oe 
Scott's Hariy Red ........... 625 | Yellow Rareripe.. ...c0.0000- OOF 
Scoti’s Magnate............. 626 | Yellow Pineapple............ 689 
Scott's Nectar.cic.ice0 ses sce 0201) Weld SpREGENCOMC «oc acsiclete ni Gel 
Scott's Nonpareily. -.2/3...- . 6383 

RSLS NO GUILD atte iofon edarepiate tele ale 638 PEARS. 

‘Sipeie Seed, | se Seen een 614 

Serrate Karly York.......... 612 | Abbé Mongein. &........... 448 
SNAMONHE Re Mee hoe ec fetta G4] | Abbé Edouard..... Cuisine oe. ce 
Smocth- ee Royal George .. 608 | AbvOtt ©. . 2, se cncscee- see 440 
Sriliths Favorite... .cc2..05 20 G85) MGAMS: ./. wpe. a - wisn at gas vafeheliaa pat eel 
Bmith’s Newington..... ..... 641 | Adélaide de Réves........... 446 


RGSANN As. v's Weel. ss cc eines ssie wits ee MOO 


Page 
A Courte Queue ......002222 436 


Ali) Mow LE tetas ss 6 oes eas gacls 


Alexandewets. o.oo. ose. eae 


Alexandre Lambre.......... 449 


Alnond Pear , os ossees dhe. £06 
Diphas.n ae ese cc ccne soc 
Al.hrope Crassane........... 563 
IN ALO TLE. . <\s «e's. lel see: 
ATID TOSIG stems, scape seyolele's a okies OS 
Anostlle. ies. <.o's eine ne-esl oe OL 
Amire.Joannet .. 5.0.0 detec e 40U 
PAGER OU A wh ove.t v6 stains bec ok cereal Loe 
BANE OT CU toatatela) saalcteie's, pus nlc te Ser EO 
MAVECILUS) arte cM tess a ape a hslvets wukhes 
Ananas de-Courtrai ......... 450 
PT VANING: Cs BiGOn oie Seley asd ee DU 
Ananas CO Hiver 2 ooo. 6s dew, O82 


ANGTEWS.c2 6 ess = oe dn oats er aol 
ANGICLELTC rs. . ose atest at a 009 
POOR: COULDE Mey vetclerc oko . 452 
APCNUUG QEHO Es. \s dates ak cnn 450) 
Aston: VOW, cs «cs sdiae eaiarerelOGe 
Auouste Royer so \.00 5. 0 « aiate) AO 
Aan Colinar....eseeeee+e 5TO 


SAUEGUMIE: COMMA s ciate clavetalecesless 453 
Auguste Van Krans......... 543 
DR ROLONES carton nares cielere oan Dae eed 


BAN Vlei alas e ate a wicwelacsere 453 

Bartlett, or Williams’ 8 Bonchre- 
tien. Ba eke tai eh onlay aes Ae 

NAIUELLELG eters oso ie atateer er ster ener sp ed 


WABRORE WESCIUL Pathe he atclar cis sya) OL 
Beau Present d’Artois........ 563 
BOUUCHUIND Sitetesa--mta's\6'2 sie, s «0 LOG 
Beaute de Terowcren......6.0+. 537 
Belle et Bonne...... ravetele: cust Ome 
Belle Epine Dumas.......... 453 
Belle Hondante 5. fees acs caeetoe 
Belle: Baltes ois dccc a cv-te)> toate 400 
Belle de Bruxelles........... 564 
Helle [rcekatwe’ oi wkss<aseaue aoe 
Belle Bacellente s. % vere ogntieasos 
Belle de Noel... scu.. ins dapecroee 200 
Belle Apres Noel |... steieccwe 200 
Belle Verge... «,<'s sis: veraee ete poe 
Belle de Brissdc... ssisca0e-aeen400 
Belle: Aliganees...: qaerdtes deaee 408 
Belle Angevine.« .'.\ averse si cen Oot 
Belle de Jersey... dias oats diate ami ore 
Belle et Bonne Piizeo L eebimerenee aa [ 
Belle d Aout. .... + stearate tetera DA: 
Belle de. Brussel8ocec.ece ses 405 
Belle de Flanders.........4- ras 
Bellissiine Supveme...... « alee) OE 
Bellissine @ ING ve aces « scene DIA 
Bellissime Jargonelle......... 514 
BeliiOntis Peeves. 0r ced vere ere DOL 
Bein Armudi ec cc cccco cesses 415 


PEARS. 


BONO Mito n en's, w eisterc cis eteinte 
Benoits....... Wehetotatace 


. Berg amot, SBaster. ov... «sae 


Bergamot, Autumn.......... 


Bere ‘camot, Early....... Ree 
Bergamot, Summer..... se eee 
Bergamot, Hampden’s........ 
Bergamatte SUISSE We arsinis cas 
Bergamotte d’Hollande....... 
Bergamotte d’Esperen ....... 
Bergamotte Heimbourg...... 
Bergamotte Gaudry ......... 
Bergamotte Cadette.......... 
Bergamotte Leseble ..... every 
Bergamotte, Gansel’s ..... are 
Bergamotte de Millepieds .... 
Bergamotte Crassane ........ 
Beryamotte d Angleterre ..... 
Bergamotted Hte........ Ae 


> Re nhv O—ROWWODOD eee oo 


Bergamotte de Paques ....... 
Bergamotte @ Hiver......... 
Bergamotie de Bugi ......005 
Bergamotte de Toulouse..... 
Bergamotte d’ Alencon....... ¢ 
Bergamotte de Fougere . 
Bergamotte Fievee. ..lsicn-- => 


Bergamotte Syluange ......+- 
Lergamotte de la Pentecote.... 
Bergamotte Sieule..... Rcielatess 
Bergamotte de Solers ...... are 
Bergamotte Caprand....... ES 
Bergamotte Bufo....... brn State 
Bergamotte Sunspareil ....... 
Bergamotte Lowise .......+4 
Bereen: Pear... ... poke Roloc 
BEV QDIGD 26 SP sieiaie!s, 010s soege a: 


Beurre:d’Anjoo:. 0... feces 


WWEUPTEMISOSCE, .. vs al. ecaveuetae Oheha 
Beurre Diek........ Sa aries ore 
Beurre Gris d’Hiver Nouv eau.. 

Beurre, Easter ..... cceyevtlni nce 
Beurre > Langelier. Se ee cenee 
Beurre Bachelier. as Pepe 
Beurre Sterkmans. craaiaeiene nicer 
Beurre Mowe. setecsiela chars ware 
Beurre KMennes, Seas leree s ae 


Beurreskichelieweemaeecre vere 
Beurtie:Navezins cctucvaasteerc cate 
BeurrevGittardyssjerciie cts ©. <%8 7 
Beurre, Golden of Bilboa..... 
Beurre Clairgean......... Sate 


Bertie Wosswtlienearers oo ces, 
Beurre Berckmans-sclaa.2.) coer 


BeurreSaperiinercwieasie: sae 
Beurity andes, pevecssienstareve Ae 
Beurre Foutiere.s 2 on. cs aateere 
Beurre Beaulieu aah dere 
BSUTEeNWANLE. «% Sees wcwnr aie 


740 PEARS. 

Page | 
Beurre Spence ........+02++- 466 | Lteurre Augusie Benoit... ... 467 
Beurre Amande........ eee 466 | Beurre, Sterkimaws.....-.... 466 
Beurre Bennert ............- 467 | Beurre Gris a Lucon ae ove 428 
Beurre Six..... cccccccccees 461 | Beurre Gris Supérieur....... 428 
Beurre Benoist ............. 467 | Beurre d’ Hiver de Bruselles .. 428 
Beurre Qudinot ............. 467 | Beurre seo ee scevee 424 
Beurre Goubault ............ 468 | Bewrre Magnifique........... 424 
Beurre Drapiez.............. 468 | Beurre de Malines....... Sais weal 
IBELETE) SOURS cite soins uns 468 | Beurre de Merode ........... 488 
Beurre de Montgeron........ 468 | Beurre de Paques...... ecsnen 428 
Beurre Bretonneau.......... 468 | Beurre de la Pentecdte....... 428 
Beurre de Quenast .......... 468 | Beurre Picquery .......0++.+ 445 
Beurre Gens... 2... a wiess 94091) BeUurre MOUuge’ <5... assiets mele wie, EO 
Beurre Philippe Delfosse..... AGO Beurre Loupe .'ss)s sss stele .. 428 
Beurre Scheidweiller......... 469 | Beurre Siewlle..........00. 435 
Beéurre Burnicgye ss scl sie wiste Oda DCL EIS PENCE. wee ae wie, wieleie 438 
Beurrey GUO tsjcmie sisials omerete 469 | Beurré Ltoyale....... oes. sie nh pe eee 
Beurre @’Blberg so. s.+. 0000 cine 469 | Beurre d’ Yelie........00-++ 424 
Beurre de. Konimp.). 0... <0» A470 | Beurre Robin. ...3-c.secee .. 490 
Beurre Hamecher........ esas 4140 | Beurre St. Nicholas... 0.06 ) 400 
Beurre Duhaume...... vesese 410] Beurre Charneuse 321 + < oie apa 
Beurre Millet of Angers...... 470 | Bewrre Sprin........... mate eee 
Beurre de Brignais.......... 470 | Beurre Bronzee....... Seton cis! 
Beurre Leon le Clere ....... . 471 | Beurre d Hardenpont ........ 53 
Beurre, Brown........ scseee 471 | Beurre d'Aremberg=. «asic este 53 
Beurre d Amanlis...... we vice LUM || PROUT Ie AMAL OS.:n.s sina cate ieeenntel ame Oe 
Beurre Duval .....0. sc0csces« 4102)| Beurre G AUSTEN. os cmaannine ei 
Beurre de Nantes............ 457 | Bewrre Beauchamps.......... 406 
Beurre le Fevre..........--- 566 | Beurre @Cambron........+2- 508 
Beurre Bollwiller....... sesee 066. Beurre de Semin... «secs sacies SLT 
Beurre Romain...........2.. 566 | Beurre Boucquia.....-...... 567 
Beurre Seutin............... 566 | Bewrre de Payence ..... se see OOM 
Beurre Kenrick....... Swies amt OOO PBeUrre Ga LeNEr: «csv sehen ae eo 
Beurre ROX 3s. isle oie: Stele DOD I MOGUITEHL LAlE se mista Sty eletelolesens ees! 
Beurre Preble............... 472 | Beurre de Mortefontaine...... 566 
Beurre Colmar...... Maron 472 | Beurre Colmar d’ Automne.... 472 
Beurre Van Marum....... was 654) Bewrre Dpine shes ss smecace eee 
Beurre, Mollett’s Guernsey.... 472 | Beurre de Flandre .. ....... 473 
Beurre Rance:,; =... 2s oo e's “413 | Beurpres de Bane xe 56: .'ss 5 oo. 473 
Beurre de Capiaumont....... 473 | Beurre d’ Alencon ........+ .. 564 
Beurre Nantais ....0:2002.4 457 | Bewrresdurore :..5.10.e oes 473 
Beurre Blane de Nantes.....- 457 | Beurre Bieumont ......0-. .. 474 
DS CUMT ENG TUBS sas few ctels w'e’=!m siete .. 471 | Beurre Romain ?.......000.- 474 
Beurre Rouge ...se.seereres 471 | Beurre de Beaumont...... wee 475 
Beurre W Or... .eceeeseeeeeee 471 | Beurre Blanc de Jersey ...... 475 
Beurre Doree.....+ Sela Rlseicle ie (ATM Uewenes Ouerte |. «03 sens s/ Stevote eae nes 
Beurre d’ Amboise........-... 471 | Bewrre Haggerston........+- . 520 
Beurre d@ Ambleuse...... weee- 471 | Beurre, or Bonne Louise 
Beurre du Ros.6 acces caenss 411 d@ Araudore..... Gis alee ene Oe ¢ 
BOurre.. peek oiskie likes secse 471) Beurre Niels... 0.05 ve ces « OL 
Beurre @ Anjou... vescseeseeces 411 | Beurre Colmar ‘Gris, dit Precel 532 
Beurre Verticccsisscesecc'ccsptil | beurre d Avgenson . sine. «se One 
Beurre d Amaulis........0++ 471 | Bewrre Audusson..........+. 540 
Beurre Blomese ca eciclce » visnicls 400)| DOUNTELLNOE € <5. -.deiae sivease PORT 
Beurre de Fontenay ......... 423 | Beurred Angleterre ....... -. 563 
Beurre Gris d’Hiver....+++.+ 423 | Beymont .........-. sis! s inte 0 oPRCaRee 
Beurre d Angleterre........+- 466 | Bezi de la Motte....... ee ee! > 
Beurre Judes.....seeeeeeee- 466 | Bezi des Veterans.. ........ 56E 


Beurre d’Albret......+...- 


535 | Beurre Mauxion ... ....+. 402 


“e 


PEARS. 


Page 
Bergamotte PRE, Fh, Se eae OO, fr PUNO ies os soo She wie ae ol 
Bem de Montigny, «occ. 414 | Bagjaleuf.... cecca ce edaeee : 
Bezi Vaet...... eRe eee atin PEWINebt, .c is. jcieetelacniecs Ae 
Bezi d’Heri....... Sere ere oop Bunlin game: . oo vices cotlcn 
BREE LOU RL ol sets. iss [aus ia'svele eee DOU Putter Lea acl ce aines © oles saa 
Bex Waaherdatie tres : Gros . PORES IUNLOTR. LAC) st <a urece.cie oe 0 ste 
Bezi de Chaumontelle........ DOOM ip CMG Meters a rani-aise elec: sie sie ue 
Bezi d Echassey ....... 6 ee | OLAS 
Bez UH CRASSETLE. sales >< sles by2h| Caen de France... 056.206 is 
Beye Garnier ts Wetals.ste(sis\a «ales PEON MUA C cis hv 270)a eieiwieiaslena et <6 
Bevy Sanspareil 2 to... ites 3s 476 | Calebasse Tougard........... 
Bezy Quessoy d’Ete...... Bear (Gh! CCIE CEN NA ea rai aaa ie ar 
BezyiGd HSspereny <i. sous ss 476 | Calebasse Double Ertra....... 
Bezy de Louvain... .20..5000 486 | Calebasse d’Hollande......... 
PRO EO PENS POTION: 65-0 so aiers i808 ADR NCORCOREL. « aveie:s'a:2 staleie Sele dssievas 5 
Biskopse thumb). sins see sles: UGGrle Cmpuciabare erica syle resieaieae 
HME OLCESLER: < ree ses desis DG) Capceleness piarsls\s\eisina's side e's 6 
Black Pear of Worcester..... 567 | Calebasse Delvigne.......... 
PUMICE DEY-NLY oo. ss'sa a side seis BiLOy| SCalOunys © sere os aiera. o eyalekeve ls, cht 
Bleecker’s Meadow.......... -567 | Calebasse d’Hte...........5. 
IGOUDCOOM a.) c.0% o'ee cin ce.s's iste AAR Comer] ye. Seeiaueretasis aes 
Bon Chretien Fondante ...... iy Camandaiouar sce oe. o slasiaa 
Gre Gustameterci. cies ccs sheyers ANAC | ODT CTIUIE Nas wiete alm Ge, ate aia oe 
Bon Chretien, Flemish........ 567 | Cassante de Mars............ 
Bon Chretien, Spanish........ 567 | Catharine Gardette.......... 
Bon Chretien d Hspagne...... 567 | Catinka..........eceeeeees 
BG) AOREIES, se ea ida thee sete 4 Pepin H GANOS WOME: ccacarahaeterae ay oritel st 
Bon Chretien @Hte.......0 DSS! | COPUUMONE ccreicrnlstas's.c «ios 4 chs 
Bon Chretien Turc.........+: 567 | Cambridge Sugar Pear....... 
Bonne d’Ezee........... he aap A Tile OMMLUANG sso.0a tele hs oralera wales 
Bonne Charlotte............. 477 | Caillot Rosat @’ Hie.......-. 
Bonne de Keinzheim......... 584 | Calebasse Bosc.......0+2000- 
Bonne des Haies........0000. ANE TG COULULGs iia, vid a etwas. claieterateye = 
WBOMME UCIACES a: 5 wees) sini! als lo ee 477 | Chawmontelle @ Hte .......... 
Bonne de Longueval ......... 471 | Charles @ Autriche.......... é 
FIOM ELOUIE. wrorewi a aiaiale « sinie-e 457 | Chaumontel:........... See 
Bonne de Longueval ......... 520 | Charles Van Hooghten....... 
SSGTUNG-CWEE: 2 Sra )m cs el wis, 5. steldies sre A36:| Charles Smetst c.. s sales «s 
Bonne de Malines..... AG tae 447.| Charles Frederick ........... 
PROMOTE arojers: Sin) ovelereia ee iare oc ... 489] Charlotte de Brower......... 
BELOW NCE Marc wHeinte ier oieia ie) aieie ses Ste DESI Chemcellor: (Sees <5 secre, 2 aiyeres 
BOStha siya sian esarsies Nolen oo Be: 488 | Charles d’ Autriche .......... 
Bosch Nouvelles. vison een 30 ABSsGhelmstord =. secees Sc nie as erles 
BORE PEC ois die) xs elofd a iene 438 | Charles of Austria........... 5 
Bose’s Flaschenbirne........+ 426 | Chaumontel tres Gros........ 
BOSC: SUG, Pu tacawe aisles ei uM Gl iods ager eae raed eens ot 
Boston, see tain sleppisicte ial ORMINUTETE Nec ic < <=. a aise has ote 
Boston Eparne...... ee tafe MOOG OTUCOM. slate « aje'salsist aati tis 
Bovequia-2.5... +... ss emea chen 567 | Citronenbirne Bomische grosse, 
BOUb GUE Fo sa 00 2 3:0 eyateletaesie # OD DUMCTUNLG wee aot ate ajeten hates 
SOUWIC Lita aye sone rave ep emeeiat a 474 | Citron de Septembre.......... 
Bourgemester. <5 <..c <%s sawiise's 567 | Citron des Carmes........00. 
Braddick’s Field Standard ... 522)\ Olara..... aia alae sleet = 
PANG VWI cs serie days ee ole 616 ANREP CLOUE, Diet, ae orci nyo! ae erateronert Behe 
BretagneileGour Kc evacss «se 537 | Clement Doyenné ..........- 4: 
Brocas Bergamot......+...+. AED CLIO...) cleo aus eiealatelgatatniain’ Als bd7 
Bronshamt ss g2\ ec 5. paciese oe DGSa MUMLOM: Wales newest sie ee Patarone 
Brown Si. Germain ....... BARR Claw 012i osc seit hea hele oan a een 


Calebasse d’Albret.......eeecesee: oe 585 


% 
742 , PEARS, 
; Page Page 
Dana’s No. HO. soe heee erece 484 
Certs Bourne a sisi eae 49%. | Dana's Nos 16: foe nes cee ene 
Colmir eos. . oe sce bene ebaTOll eManals: Now Havetare 523 
Colmar-Epine 4707 .. sek eee STO! (MD allasy 75 Se. s0c G. den ee ee 
Colmar d’Aremberg.......... 570 | Dean's. seecceee seeee 436 
Colinay Neill von. ee feet Ses so 569 | Deacon Pilling hs eee 496 
(Calnise db tee ie be 570 | Dearborn’s Seedling... ... . 431 
Golorinidtalost== ces eeoee 482) | Dechantsbirne . ..<. overlie .e an 4e 
Colmar Jaminette ......sce0 51D |e De diouvains iw eee 486 
QGolinar. Precace...<.. 0% os 570 | De Sorlus..:.... alah tele elemental 
Colinar Navez ....s o<seae eve 460.|/{De Tongresis ys vest Sod obi 488 
Oolmar Van Mons ?.....-... BOO RBC NOC oo. te eee o. 545 
as BOR Soi he te DG) ee Vallee ook are eee 584 
Colmar Gris. oc... 00.05 $582) || De Kemaheumn.. oceseeaceeieae 584 
Colmar Hardenpont ......... pas De Bavay.c)... vanaae eee . 486 
Colmar Sonveraine. ........ HO WDe wd VUE. dace caters oe Peter) 
Colmar Preule..... Ugh csetg DN BM elon. te os Che AO OG 424 
Coliiar Doreen ee 532 | De Vigne Pelune..........+. 498 
Colmar d@’ Hiver ........4.. .. 503 | De Spoelberg... deb vig siti eee 
Colmar, Charnay ss scve case A524) De Dl anes. ects Hecate . 570 
Columbian Virgaliew . . 02.0 482)| De Lepines isc. os ccae eens 586 
Columbia Virgalouse......... 482 | Des Trois Tors. .....eeceeee 424 
Gollinss5. oe eee sis ote 6 482 | WessVonnes. :). a Soke . 470 
Comprette Be islet aves BHO! Delies di Alosiv eee Pe 482 
Comstock Wilding... 2G ENS fog 570 | Delices de Charles........2.. 487 
Commodore........ ARITA 570 | Delices, Van Mons...... . 558 
Columbiaas “25. emeema sobs Swit Aes Delices @’Uardenpont of. Bel- 
Qoiistockinnki es eee ce ee 570 PUM Ss eee vice 4h 
Common Bergamot.........++ 565 Delices d’Hardenpont of An- 
Comtesse de Frenol .....00.- 498 TOTS cralero) sink anata ata ae ie ae 
Compte de Michauz.......... 578 Delepine <4 (a anid: wid pee . 536 
Comtesse d’ Alost ....... ..... 482 | Desiree Cornelis ............ 488 
C omite Lelieur wore eee eee eesce 483 Deux Seurs see eee Pe 489 
Comte GevPanis-sne. coco . 483 | Desiree Van Mons .......... 494 
Compte de Lamy........ .... 483 | Die Sommer Christebirne . 583 
Comte de Flandre....... .... 483 | Diel’s Burterbirne...... as ware SAQA 
Consei'ler de la Cour..... BAG SEMI OD fae yet tar eee alors sbetemiase tats 
Conseiller Ranwez..... ..... 484 | Diller PEAt eth se «in Ae 
GoOke: set oso aaeienetel ater ABUAWD iso Oe Soc oe Renee ase sve EL 
Over isi ecin ce eee Yea by ABA angler cone ae is eaeraeenite 483 
COA cis oe ties eee ee BUI Dignant 00% oo halciegisicien « «oe 
Count Coloma,..... ee aye siind UNroltacy deat) o Maa a se ieee 
Garmeliss.. + Se se eer a hel 488)| Diller y=)... see ccesccren -« 490 
(OCS TT] AORN ee CR TEURE TT ghee Se 500 | Docteur Lentier............ - 493 
Cormice de Toulon........ ... 537 | Docteur Bouvier........ axje Soe 408 
GuplwwiOtd or et ot... eee ane 571 | Docteur Capron... .....i <<. . 498 
Gpexanen ite. « aaeeieeaee 571.) Pretrousseau .< cs... Rare - 498 
Crassane 5. 52a on, ome ... 571 | Dorothée Royale ois nies ones 
CGrassane: @’Hivern iii, 2c cc cc 484 | Dowlin.. Rees oe cae + ewes ood 
Croft Castle... 0... a veseses BTL | Double Philippe . arr 
Cumberland ..... BAe tac Bil 4 sD Owe arenes el. Meret ft 
Cushing iii acts ed cupine sie 4809] Dowenne die.) - dst ageneemetae 
Cuisse ‘Madame... Vices oe Ol 4 6.585 | DayenneSieulle. cece . 438 
Oyprus Peat’... 22's sovanean OSL IeDoyenne, “White »,.\./ «2, chen 
De Aniaie Scena eee store 578 | Doyenne Boussock........ o. 488 
D'Amour ...........22.2+e-- 571 | Doyenne d’Hiver Nouveau.... 434 
Dr Austrasie .....c.cesiscu.+« 518 | Doyenne, Gray .. ..ss ccna 
MD Ananag .....ccecccese-e. 532 | Doyenne Goubault ..s....e0e 


Cross Set eeeeeseeeser seen esoeeeresens 48% 


' PEARS. 143 
Page Page 
Doyenne Musque......6+.+++ 474 + pup aaa tae 674 
Doyenne de Juillet ........+. 434 | English Beurre . eeseciee OOS 
Doyenne dHiver d°Alencon... 434 | Hngeish Bergamot. . 565 
Doyenne: Defais..... sicis. ci 5% 492 | Knglish Autumn Bergamot .. Bae les: 
Dovenne Downing .......... 492 | Hnfumt Prodigué.......000 540 
Dovenne Rose... 0.2 ....0.%%5 571 | Hnglish Red Cheek....... Pea 2. 
Doyenne Robin. v.s...5 ois Sac 490 Epi. 12 du Rochotr..o....0.06 453 
Deven Dillon... css c. cere 490 | Lpine de ame ace Meteo . 458 
Doyenne Gris d’ Hiver Nouveau 434 | Epire d’Ete.. Bitten nie dart anges 
Doyenne Marbre ..sceceseees Me PE PMACODEL SoA). w'edin sect sos « e 574 
Doyenne d@ Alencon........++ 434 | bpine Rose ...... i Bietetetere. aie. 584 
LOTTE RG We Og Bein ARO Bee ADSI PE UME ELLE i.\a'5,s's aleveiorele eaters 583 
Douenne du Printemps....... 428 | Lpine d’ Ete Couleur Rose .... 583 
Doyenne Boussouck Nowvelle.. 433 | Lpargme ...... cece ceeeees 514 
DIY CN ates ein| vala\svarcasisia wine¥oe AS PMSPCLING i ..2 <.clclewiteruiee seers A98 
Marenne BUGNe |... s.etisisvaeieus ASG VW RGOUTHEMG. «0.00 d's a's ae o ose 447 
Dente NG LLEUR .n0,5 5 \eieia.s a.008 A ThA MERE NNO OM icc Peyeletaysle: les ieee 573 
Doyenne Boussouck......+.4+ 437 | Haw ri Musque de Consciller.. 507 
GV ERMELG IIS: Yieyatccsyeros ayietstsiane AB Tb BHOUSEUI ia. aatelate ctyare Sisteueret ect errs 567 
Doyenne Rouge «2.00.02 vee 437 | Fercinand de Meester? ...... 581 
Doyenne Roud.....0c0.ceces 437 | Fieue de Naples........... .. 498 
Doyenne d’ Automne........- BPE le UERTDE Sod salar ejoticle ay ya's sep conse 565 
Douenne Sterkmans ........4. ASS |e, Ov LA WeT ce crevois ial clevee eVere 574 
Dobbel Amandel............ 466 | Fig Pear of Naples.......... 498 
Downham Seedling .......+.+ 5d: || Bieve dyAlencons. stv... s 498 
Duchess de Berry d Ete of Bi- LUGE AAD CR draloleiahe sie = cess £98 
DUT RGA TOC SO 5.0 TORIC 434 | Fine Gold of Summer........ 573 
Duchesse d’Orleans.......... AO Se VRC EL -LiLenn uidierciecleleveiarele. COU 
Duchesse de Berry d’Ete...... 493 | Mleur de Guignes ........0. 542 
Duchesse de Brabant......... 494 | Fleur de Neige ....... cele cis OUU) 
Duchesse d’Angouleme. ..... 494.| Flemish Beauty. .......:..-. 438 
Duchesse d Alost ........200: 489 | Flor.mond Parent............- 500 
Duc de Bourdeauzx........... 453 | Hundunte Musquee.........+- 573 
BO TOMDEE CLE TIONG ono yeje elevate eimalesu hans 428 | Forre de Delices ........... 572 
MDSTIAALINS scot soo 's Deiter deste IRIE NG Pal ASGi | ROUAATHE ctecshste Dicve\ oue'avs shana ete 582 
DDL ORMCAW. raison Wielvale ree € & 587 | Fondante Pariselle.......... 487 
Duchesse de Mars............ 572 | Hondant dw Bois... 2.0.2.0 438 
DOM OVE! iodo.) chiocasdacetele st aoe O46 572 | Foudante d’Automne......... 459 
Due de Brabant.......+0+.-- 494 | Forme de Marie Louise....... 522 
DMM ONLIEM: Fes st aeietaue ies ets 495 | Fondante du Bots ........... 526 
Dupuy, Charles\...s. cms es cise 495 | Fonuante de Panisel........ . 532 
Early Denzalonia............ 572 | Hondante de Mons ........... 582 
PLUG LY SDOULT Eos sicios career ia tate 563 | Furcante de Millot .......-.. 543 
Karly Chaumontelie......... 441 | Fondante des Charneuse...... 494 
Barly: Sujiieed ceca wells 450 | Fondante de Malines...... oe. 499 
Bc ly Queenivnr.,cc.ciastellae ie ae 578 | Fondante de Noel............ 499 
Early Catharine .......+..5- 581 | Fondante Van Mons......... 499 
Early Rousselet...... Sic Meee 581] Fonuante Agreeable...... oe. 499 
Nastnor, Castles case, vere erslele es 572 | Fondante du Comice......... 499 
Ichassery....... Jeepeupeaac 572 | Fonaante des Pres........... 600 
ASSCNIEL diate ee latahotelei Bore EM pve. 1! ONO N  ROARA Dc) S vee OOO 
May Wards -ieisses .c 0 saieeeele ate ote 579 | Forellen-birne.......secececse 500 
Elanrioc Mie amines cena Ho, |eHOrty O1nee....'..0.0 0-510 sPainteicis OCS 
Elizabeth, Manning’s...... Pre LOMMEORU ILE ., 5... are aeeeaten ae elmore «ods 
Elizabeth Edward’s.......... 496 | Foster's St. Michael.......... YB} 
Elliott Dundas...... Be oar 489 | Franc Real d’Hiver.......... 574 
Emile d’Heyst ...........++. 496 | Frane Real . ele we weedy . 574, 
Emily Bivort............... 497 | Frederic de Wurtemburg. . 574 


Doyenne Panache...... +00. 437 | Fondante D’Albret ...e..00 » 685 


A 


TA PEARS. 


Page | _ Fuge 
Frederick of Wurtemburg .... 574) Grey Beurre.. ... serecvess $41 ~ 
Franc Real d Bte.....-.e0e0: 582 | Gustin’s Summer........0020. O75 
Franzosische Rumelbirne..... 565 | Guernsey ......ccecesseceee 548° 
Brankiordt as. .Sa.ecee eee 501 | Gurle’s Beurre..... = ae.el eisvele een 
Frederika Bremer ........... 501 | Harrison’s Large Fall........ 575 
Hranenschenkel. «cleo cieke eens « bU4s Hagel cesar 5 ee see OUD 
Bulton co. 2 950s axeey atalote rttele« 501 | Hardinpont du Printemps.... 478 
Gambier...... ie WEIS ahete es 532 | Hardenpont d Hiver.......... 503 
Gansel's: Secklems neki aestes cles 502 | Hacon’s Incomparable....... 505 
Gansel’s Late Bergamotie .... 502 | Haddington ..............<- 506 
Gurde @ Ecosse ....... Stine DIAN HANOVER tase 2a. eer 506 
General Bosquet............. bO2:| Harvand:s<cterek omesieaereier 506 
General Caprobert .......... 502).| HarvestoPeareee teeta 450 
General Lamoriciere......... 502:| Hawe’s Winter cc Wiese seen See 506 
General; Taylor, ot... 8 Seen HUSs| JHeatheot sin «Oke nen ees eee HOF 
General de Lourmel......... SOs Maerer naw 2: e b's eee . 506 
Gerardiny 7 ace ccc t eee HOSUMELGSSE Seis c sisiee bie eran ee . 575 
Gedeon Paridant. ss i2. fe. 50S: | flecdelberg . oo seas vee eee cele OBE 
Gendeshemmm rns ere eet eee BiAS ERERTICLUBs ccs cee eet ees ichicais 509 
Gilosi sce ea eee ie meee Bil4al Mericart:s 2. i= cetera vecs O09 
Gile-0-Giler. canceled maces 574 | Hericart de Thury .......... 509 
GEO80. Pence eee etek CY 451:| Henkel. ss. sates ieesrne tee 507 
Glou-morceau.......+csesees 503 | Henry the Fourth ........ o0s 507 
Glowe Morcenusi. 02%. scan: 503) | Heng: Quatre. eects 507 
Goulw. Morceat,, ciscee stds ste 503) Henriettayy .2...c1. steciele Sener 508 
Got Luc de Cambron......... 508.) Henri Bivorts: <2 eee ee o33 5508 
Golden Beurresssee tse ier 471 | Holland Bergamot........... 564 
Gore’® Heathcot: i. sania cee 5015) Zoomers Bilbod sat cie. cee e 461 
Gracioli of Jersey. .:.....--- 515. | Hosenshenck: 5 3.2.ia8e os ee 508 
Great. Citron.of “Bohemia”. : ...° 674: |WMovey..s.% . so sue ctee ee eens 509 
Green Pear ora. o eee oot bi4>| Howell. 0.5 «setae ve setae 510 
Green Sylvarge.... seees Saieie HSS's MEALS <.0f oto siete sie ererea ste rrete 575 
Green, Mar. a Cae Wa eich fees S74. Huntin gion: «<cfset 611 
GCE SUA: . Seas aoe ooh eine HSrx HUTUCNOT ce. sas oka e Ee 575 
OPCE ONISEL JAY iomwecre ee Goa 441 | Hunt’s Connecticut ....... eel Te 
Greer Ciaisel Err a Nase 2 cote © 582 | Imperatrice de France........ 438 
CrOHSr Sen st hee tou oe ee 484 | Incomparable... .....ceceeeee 570 
Gros Rousselet d’Aout........ 505 | Inconnue la Hare.....0.2ec0s 548 
F708 TM tee 0 Eee terats oars ole sie 582 | Inconnue Van Mons......... 511 
Grosse Calebasse of Langelier. 554 | Isambert ........ccecce scans 471 
Grosse Dorotnee ears cee lee 494 | Isambert le Bon. ......000-0: 471 
GrosseMaries;.2. tcc e sneak 505, ives, Wanter:. .... 2seeearee eee 575 
Grosse Cuisse Madame....... 514 | Ives’ Seedling ...........00- 512 
Grosse: Calebasse:s. 0... 058s AND, ves’) Pear ts te tok’ Sas Ri eae 512 
Grande Monarque........... 568 | Ives’ Bergamot .. . .....\d sis 's 512 
(Greote MOGULS nia ae vein oleic ble )ats 568 | Ives’ Virgalieu .......... sie oO 
Grand ‘Soleil. ci. 80." vs Peet. eiciete 505 | Jackman’s Melting.........- 576 
GSD feee eb ates Beet HOS) | PACESOU ie eects. so his aera oe . aD 
Groom’s Princess Royal...... B05: || fagdoirne:. we cos oe oe. be 
GTAICLOLE eitnisiercass «sc cis 6s co eihe 5G3/|\Jubausie... te vse des sop ote 576 
CET ORROP ON ELE tare o's leva sninie aia Ree 5838 | Jalousie de Fontenay Vendee.. 512 
Gratioli di Roma ........... DSS I AMMBCTOs sce. oo o oe lbioaeets 513 
Gras Nero se.. . +. Wee « DAN SAQUI are nies ws ce camels pele « 507 
Gro, Butter CREO. ois. sieo eteie Qe LINGIET 3 tne ace Sis TEER ies 494 
GUY MOCO esate ahaa OSG sae alee 437 | Jardin de Jougers .........+. 564 
Grag Dovenner ssid. ses 2 437 | Jargonelle (English)..... see DLA 
CRONE aes fale age nists 2 o cide 455 | Jean\de: Witte-aeies « oe cleeiaers 51é 
Jersey Graciol 'y\. 203.2) cea . 514 


Hanners.....seeeeeeeesoes 485 | Jargonclle (French).....00 G14 


Jilogil. . 
WOME are sa g's ¢ 
ORONO; =. ci. ciety aces ots 
Jones’ Seedling........0.2e 
Josephine de Malines . 
RCO RAMA) Sere cal so. a,0r0 
POREPMINE. vais 6 on gn necesve> : 
Joannette .....00 
Palenne.y 2c o's oe 
Jules Bivort::. 52... 00s. cores 
July Pear ..... POOR ore 
CUR EO EISO EE Be erate ore 
PEGE RROD eo obs veda conse 
Kattern..... neuoore Boe cookie 
HGiserdirne ..vescccsee anodic 
Kaiser d Automne........ ast 
Baie MAWATE S:.. s'./c.ce e's v0 00 
King’s Seedling............. 
RIGA Sans ae cece: occ es 
Kirtland’s Seedling.....++.+. 
Kirtland’s Seckel ..... SSAC 
Kirtland’s Beurre ......+..+: 
Kimgsessing 2.2.0.0. 
Knight’s Monarch........... 
Knight’s Reeds Bierehniess prelats 
Kong Gh 
Kr onprinz Ferdinand... .... 
Kronprinz von Oestreich....- 
La Bonne Malinoise........+ 
Dpaerleratalc cies s od ch ss parstels 
Tone @aMas’s 3/0. sce cs an 


rr eee ©8 Bee eeeeaes 


eeeeee 


La Juive........ sistnists 
Large Sugar ......cesceeres 
Laure de Glymes...........¢. 
Lawrence ......... ELC os 
Lrge Bechet’. o ao.c5,0'0is'0ne « ci 
CUES... Sas as eee 


ueopold I. eeceeeeeeereeses 
Leon le Clerc....... 
The@RAwWee « .. dieclene teeta cshelate 
Hewis) 25.00% oes e ae ark 
Lent St. Germain .....cceeee 
Leon le Clere de Laval....... 
Leech’s Kingsessing.......... 
Leonvle Olerc: . oc. seeeaaess « « 
Liberale.......... BE AAR 
Lieutenant Poideyin.. 
Lamon oe eee oe ieee ee ee 
Little Muscatocisecs dp cec gets 
‘Eetile Musk ses ss Ve eu 
Linden & Automne 
Locke.. S hetaee aie elaine ie 

Locke's New Beurre..... te mtae 
Louise Bonne,.......sacccee 
Louise Bonne . 


eeeeeee 


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ry) Ur 


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576 


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- 518 


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518 
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534 


- 518 


518 
519 
519 
537 
576 
517 
576 
519 
519 
520 
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577 
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577 
577 


Long Green...ccoccceseccecs 
Lord Cheeney’s ...... 
Longue de Narkouts.. 
Louis SORE we ta accee ae alee 
GUE Crecleecias senses Sor a\eiaiece 
Louis MVPD Uhre tale ats «le cea wielb ° 
Louise Bonne of Jersey. onus 
Louise Bonne d@ Avranches ... 
Louise Bonne de Jersey.....+ 
OURS GB DUSSE Fin c ci caivicceisic'e 
MaemanettiC. cc cccjccececcaicle = faim 
Marie Louise Nova.....cceee> 
Martin Sec ......... DP aeiettes 
March Bergamoite 
Mabille 
Madeleine, or Citron des Carmes 
Madeleine. Re ee adiaisridod 
CHET ae BAS OCU DEO BOCES 
Mar hat dela Cour. seco 
Marie Louise Nova......+00. 
Madame Millet. ........cccce 
Madame Ducar ....... SESS 
Madame Bliza.. ooo ..ccce cee 
Malconaitre d’Haspin......... 
Martha Amr s sycrs\-\cs,s,s,08:0\0,s 010 
Marie Parent....... aja ekereys; ate 
Marie MOUISC. ciocid. oes c cele orci 
Marie Chretienne........e0. 
Marechal Pelissier........... 
Marianne de Nancy.......... 
Marechal Dillen so... dciceeec cic 
Mather .(..c.ciccciee mimi ante cheval 


eseseeee- eeeee 


Marie Louise the ‘Second . 

Maria Nouvelle. ....sseeee are 
Meadow Feaster...... 
Marotte Sucree Jaune...ssee- 
MG DOME eGo a Sie e's he ssinke 
McLaughlin ... 
NECN CAN e Siete sw Beare awe 
Messire Jeanes 2a. caisec eases 
Messive Jean Gris...cecccecs 
Messire Jean Blane....sseeee 
Messire Jean Dore ...scscene 
Merriweather ...scecececcces 
INDOPIATIA isc. «noes din stares ate ttere 
‘Medaztle’ oP 5s 8 ae eartieeteiere 
Melin de Kops. .....sccecees 
Miel @ Waterloo... .ccccccece 
M chaux..... p silat Qaleieetereta se 
Milanaise Cuvelier......-e0e 
Mignonne d’Hiver........00. 
Millot glo NanCy.sstnasiaee aiels 
Mitchell’s Russet.....secsees 
Miller's Harly...sessceccces 
MBC Cda 5.5) ckaaanalela mnininla 
Monsieur Jean, ..ccrcccrerss 


eeeeees 


745 


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556 
564 
466 
474 
620 
520 
520 
520 
520 
545 


578 
578 


746 PEARS. 
Page Pans 
Moor-fowl Hyg.......+....++ 583 | Passe Colmur Epineauz ..... 552 
Monille Bouche, LH. 8...... 556 | Passe Colmar: Gris. sviadscss 2 
Monsieur le Cure ..... aeisier 557 | Passan’s du Portugal ........ 532 
Bion Diet. acetone ae Dil | Pater Noster: .5.Jjce sere oe aos 
MIG ICO Ye ttatorasacacontevetes elo) e 466) |-Paquency\.tacies steceis stele cine eae 
DMollett’s Guernsey Chaumon- Paul -Ambres\eia'c'o's'<'s's'sinn a nie 533 
CeLLbs... ioat eine eon while eoe'a ALD | Petre Coral. Jair easier cee DOO 
Monseigneur Affre.......... 525 | Pennsylvania... 1... 00.068 579 
Moyamensing..... midiata eye. oe B25 | Pera rea iiats'arhleuisleinicrete aenei iil) 
BIUSCAINE “oi oie Seca Sule o Wes 526 | Petit Rousselet ..........+> . 581 
AVIS AATI sa \ocnwinre salen eae one DAD | Petts MUSCOL. © sic lala we slants = 577 
Marsa HP eLelstn fete a sam eisisizins 6 Dit beach ‘Pear! «:,. os cts a's is 'efeoteiain 535 
Muscat Robert... .0..05s0s 0 578 | Pendleton’s Early York...... 533 
Musk Summer Bon Chretien... 583 | Pengethly............0000-0: 533 
Musk Robine............-+- 578.| Petre........ afe e olota ie foha\o teat . 533 
Naumkeae.. 255 wsccskes cs so OC0s eenMAGCIDNIA, . & clone ac 2 clans - 584 
Napoleon 225. cmsteens cis sess ap OED) mippe GOCd soe ka. mcenae 535 
Ne Plus Meuris.............. 527 | Philippe de Pdques.......... 428 
New St. Germain. .......-.++ 648 | Pie IX...... etoleielote’e olatnteiale ». 585 
Ne Plus Meuris...... sive ee GO | eCKEreng-L COP sin. «\e\ain\e dren aters 537 
Nelis:@ Hiner... .cceesoden ten Aad | Pine Pear: 2 aiisa cine eee 436 
New York Red Cheek ........ 443 | Pitt’s Prolific: . 2. 3. Pe 
New Frederick of Wurtemburg 468 | Pitt's Surpasse Marie........ 579 
Newtown Virgalieu ......... 575 | Platt’s Seedling...... Siena 535 
Niles 2... cssunceuweg vee » ¢-DAdy| elLOMPgGReL eine te os ie a aabtade 546 
ICM os ann s cues eferns eisiee 0 os) O20 ROCA RGNURS ED tiles ieleletiiete bso DED 
Yo. 185 of Van Mons........ 558 | Poire de Rose .......+0.0. . 583 
No. 1599 of Van Mons....... 566 | Poire-glace....... wide leatelare ~- 584 
NON] Occ tiie hoe Dulwiwisie sine c «| O20) | eflOMTE MEULOME aicis oo)sie aerate 554 
Nouveau Poiteau............ 527 | Poire Rameau? ........ oe.sel (OOD 
Nouvelle ....ccevesccccesess 547 | Poire Guillaume........ < os meee 
Nouvelle @ Owef....ee+e0022+ 436 | Poire de Simon......... eeee 436 
WVOtSELEe san acne s cet nt sss SUGMELOUTEUINERGE.o siecienceleicte eee. 436 
Notrchain ..ccccencscvveass 410 | Foire de Signeur: . ssh > se» 436 
QRH, So vail side e sec aseen ns, 000 | FOIE ONSHCUN. 2 inks uke eee eee 
OORONEE Ns. ose vale te se sie 4 DO" LOIres any . 56s ce eteers «ae aoe 
Oliver's Russet... ....2s002.. 519| Potre d Amour... 22.0. s00cns ee 
Omer Pacha. wo c.0sc..... 549) Poir des Nonnes i245 oo cae ee HMO 
Onondaga s ces a0 cence scence ce’ O28), 0F 6G A IRDOIEE. gna oie bin ee aaORL 
OUTATIO #: tex Rareak ess es es wie) (O29 | Pow der Cadel 2. > 2» as o/caaiiee eae 
Orpheline Colmar. oseauneccees O29’! Pore Rousselon ¢5 50% «cece wee pee 
Orange Bergamot ........++. 534 | Poire de Bavay ........000+- 486 
Orange Bergamotie ......... 579 | Poire de Louvain.........++- 486 
Orange d'Hiver’.'. <6..6cic..0 66 DLO uh OMre ed rutlen. > 212.0 AB Saauer 0) 
Osborne «icc. cecal doce oe 820!| Poine Amanas : .- 5. taal ae 
Osband’s Summer ........... 529 | Poire de Tables des Princes... 514 


Oswego Beurre............+- 580 | Poire a Gobert ........0..++ 514 
Obs ce uncitcp bint te wees ts acee AS] |Poire 7 Comte ss s6ceuns = eee 
Oxford Chaumontel.......... 569 | Poire d’Albret ....2..ss0ee6 535 


Maileauts es. coe cea tes ---..-. 579 | Poire d’Abondance.......... 536 
Parkinson's Warden ........- 567 | Poire de Chasseurs.........-- 536 
Paddrington ......seces02+- 564 | Poire Avril ..... SOA BCNOR © 


Paddock ..s..sccteccececcss O50)| Foire de Lepine:....5 01s. sj Jaume 
Pardce’s Seedling ........... 5380 | Poire Ritelle......ccceecees- 540 


Pardee’s No.2 ..cccccescecse 489] Poire Sans Peatt ...ceceeese 542 


Parsonage......seesseeesese 580 | Poire de Printemps ......-.. 544 
Paradise d’Automne ......... 531 Pope’s Scarlet Major.......++ 580 
Passe Colmar.....seseeseess 682 | Pope’s Quaker....scevcess+s 580 


MAUNG eaeks aaron ake etene sien 
TEOUEL ET CUGSE: «con cee et cans 
Poire de Chypre....0.ssc00 
Poire ala Reine..... ats sire ais 
GUE TATE: 6 oc. ioe ae a aisletaunie 
JAAR TOL Re a aatareie 


Princesse Marianne.. 
TARCCEL ee Soe neers Co's 
Present de Malines .. 


Pucelle Condesienne ......-+- 
Wetativesccyes Rratctaicl cin e(aiaejateceTars 
BAREMOSU alee a\s cin ars/ole ec Arc 
PaNMICRGS WaTINs. . cc <i cok. e o's 
Princess of Orange....... Soc 
Princesse @Orange....... tat 
Princesse Conquete ........+ 
Princess Charlotte........ Hier 
SETBUINIALVUE. c/sieia's ois sea eieveie 
Princesse de Parme..... AA 
Prince's Sugar ait s sialseue. os 
Prince's Sugar Top .....++ 
Prince Albertiees.c scfecs cle nieve 
Pulsifer. 5... 05: mistanttes eve: oat ere 
OPO LC os anita cc s)ms Ect Gs Ae 
Queers” Pearce ves ssionse ue 
Queen of the Low Countries .. 
Gmilletettio ys 6 <<. asc8 Be escehe' 
Quinnipiac .......... se ccece 
PFOIMOUG «orc, so) 2°, vio ose. aches 
HEMEL ot yan srs cic o crersie Hoge 
Reads Seedling... ace 
100) Steele! alee 


POPP UUEUM, 2h oo tone or a 
Real Jargonelle.......se.00 
Retour de Rome......... 
MERTEN. ona Sasi oka Wiere pelea otal co 
Tied ED oyenne seciceins desis aria 
PE BEUTTre ee siabieveare tie aeiste 
Red Cheeked Seckel.. 
Red Beurre .. 


eer eeeee 


es 


Red Muscadel. . aie cantata aie 
PME! 24 ABE CET 
Reine des Pays Basti. =68¢ 


Reine Caroline........ 
Richards. . 
Ridelle’s . 
‘Rousseletts a Aver. é 
Roide Rome: . . 2.2 cc ee 
Royal oD Angleiers tm Sone aS : 
Roe’s Bergamotte............ 
Rousselet Esperen... 
Rousselet Double......cesee. 
Rousselet Enfant Predigue ... 
ROPES. susie a'ehe"s Spigocm crteninic ° 
FROSAIDIDNES iohiai5.erc oro are aeraisiere 
Rousselet Vanderwecken..... 
Rousselet Stuttgart.... 
Rostizer... 


PEARS, 


Rousselet Jamin ...cccccccre 
Rol de Wurtembery .....000 
Round Ton....... Wislelb. steverecate 
Rousselet de Meester......... 
RousseletvHatifo...sc.ccs « erect 
Rousselet de Rheims ........ 
PROUS SOLO nc ag Tah etin) ie Sw eic le Bate 
TIRE TUOERTIE Pele OW chains sac eens 
HROOUNSON a. 24ers ae BE ae 
Robert's Keeping.......se0. 
Royal Tairling....... aeeercte 
Rushmore’s Bon Chretien..... 
Saint Germain, Brande’s ..... 
Salisbury Seedling .......... 
Sanspeau, or Skinless......... 
Saint Germain de Martin. ... 
Saint Sampson... .< 20.0000 
SUNT LAMUCT EN ate bunnies See 
Sabine d’Hte...... arnjexetedelarerere 
GLO va, cori eOh tava as ‘wie; ova stare 
SALI ETE eo etictd) oahuiel cies ord ae 
St. Germain Blanc. ......0.- 
St. Jean Musquee Gros ...... 
St. Jean Baptiste..... aval aerare 
St. Michael Archange........ 
St. Vincent de Paul.......... 
St. Dorothee ..... stators ois Setar’ 
SUNG HIS Alea = 3 ccsreeten cent 
SEAATIOLG£. «a cteiaic: noe 
St. Germain.... 
St. Germain Gris ...cseecces 
St. Germain Jaune .....e.--- 
St. Germain, Prince’s,........ 
SMe MLGMINA . . sratvn codices ey eine 
Se Wenisyas tees <a Gy eiareravcnaeinas 
St. Germain d’Hte ....ceee0e 
St. Michael d Hiver..... 
St. Michael. 
Ee ERED cccrs. alata ci ctete eae 
Sho Mechel Dore. 5 cictsaawne 
Dh LORE 2 acetic cea) adtey eerie are 
Patel JOM cls Se Aetna o sfaehai cette 
Sb ONY SLREOT te wal ateate 
St. Nicholas..... a ctelatavene ci ciele 
St. Herblain d@’Hiver ........ 
PAVERS vac, crea ulate wléletaiefapee tere 
Schone und Gute....... ate, Wate 
Neotch, Bergamot. ©. sc esse aol 
PEDE-EN-GUCULE rarcieiere a <0 anise te 
MEUECK yeigte eretensis i visrolapel cic hele 
S@rrunlereeaseyjeletevsiete/sisrarcie.saks 
Seigneur CH sperin .....se00% 
Seckel.. cere cece cc ccccesoce 
Seek le Sar cee ccostte: via eee = 
Se eee d Hiver Br etele/st stare wave 8 5 
Mie dans aerate. ok eee 
SHienihisiers. ane Be Sr IN 
DROPPATO i scos cmee See wea se 


eaeeeeeeeesesene 


141 


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541 
542 
5382 
514 
514 
514 
564 
5738 
577 
578 
546 
546 
547 
547 
547 
548 
548 
548 
548 
548 
549 
581 
582 
434 
436 
436 
437 
445 
450 
450 
493 
564 
5138 
455 
565 
577 
543 
543 
439 
443 
443 
428 
444 
508 
548 


a 


148 PEARS. 


Page Paga 
Short’s St. Germain .......+. 582} Swan’s Egg ...esceeeeseeees 583 
Simon, Bouvier, ...... é\sise e's os 048] Syckle...so+esedaavebasvdgh eee 
Silliman’s Russet ?...¢..00++ 572 Se vunas vert d Hiver....... 424 
Bieulle ..cocevccocdeceves sls 435 | Syl¥Vangze keer ateenieh eee e One 
Sickel ...cc.ccesecescccecses 443 | Tarquin de Pyrennees........+ 556 
Smih’s Bordenave........-«+ 520 Taylor Peete. svg cosas tap Vos 
Smith's Pennsylvania.......0 579 | Tea...cscecescececesceees 651 


Siokehouse |. ...iv<iesoesieas'vc 0008 | Terling ..w0decewe ah caylee .. 564 
SHOW, FU OWE oes sncate wera .-. 500| Theodore Van Mons......... 551 
SNOW, PGi a. ccioeia/nie rise ve. 6 600408 | LDOMPSON'Sicis, ced elenieetene ee 
Pols at 1 Javelin raicina Colas 6 gic DU || LBOPDestncas cia a ocala cep amieede ERLE 
Sowveraine d Hirer .......2-- 532 | Thuerlinck............. eee 553 
Soldat Laboureur............ 543 | Thorny Rose ........e0005 te _ 583 
Souveraine de Printemps .... 544 | Tillington............s.0.-. 584 
Botvéraine d’Ete....... ws... 545 | Totten's Seedling cawcaate eaws. 553 
Sommer Apothekerbirne ..... 583 | Triomphe de sation eters hae 
Sommer Gute Christenbirne .. 583 Triomphe ‘@ Hasselt. ©. su. 12 O04 
Spice, or Musk Pear......... 581 | Trowve de Montigny Raia st sets oe ATA 
Sponge.. RAEN Shia eame oy Triomphe de NOT0.9. Beste stato. sptnoe ’ 
Spice Badtee .. se scwiarees) OO | Lriomphe de. Hasletscsctanljosn toe 
BDINGaais,nscrcsorainaiere loving Sb aloteid LOOM | LPOUl We COR ern terete ote 500 
Sterling o. sccoces old svelalemeiticie «DA DLL LOV IED. reprent eee tee ees 5 ead tole OER 
Stevens’ Genesee ...s.:sjec\s sic cio DAD» | HLVSON..».0,010'e: sears shi osakel eee 
GY PAD 5 \o,o ce maccsaeree ee a dies aie DA Oy hs CUE aati araicy re eee ae eee 6.614 
Styer sac a wleckleccidnssclees soar tijedales se. Germain. so BT 
SSHONG Wu. sclane voted pe dees ABSA |) Upper Crasummmts.k cite sides aes 
Staunton, ....s0000sc000e00e 407 | Urbaniste.. 57... mi Suehetpnatehateteemiaeea 
Sucre Vert..... siaiwactafa cies Gate DBE | UNE CH IATL ey shesclare siete aaitliaenoue 
Saear Lop: oe okies sereeens (OR ee AMO ITeN...scich., ia aicrersiene o» 564 
Sucree de Hoyerswerda...... 582} Van Marum...............0. 554 
Sugar of Hoyersworda ....... 582 | Vallee Franche.. niveieisjee OOH 
SIVAN ~o ee ysieies Siemans ...- 549 | Van Mons Leon le Clere...... 584 
Supreme de Quimper ........ 549 | Virgouleuse..............6. 584 
Surpasse Meuris...< 3. c.cs:cc.bsio 6 O49: | WANG WELT. cus jusercte cee ales ces DDS 
Surpasse Crassane........... 549 | Van Assche ....... os oe . 554 
Summer TROPK . secs s ova se es DIG) VOM ASRORE or viace.2.-.aitintcve cae ODE 
Surpass Maria Louwise........ 579 | Van Asshe.......e.08 coseee 554 
Surpasse Meurice.........+ .. 581 | Valencia... «shone lls Ve nee 
Summer St. Germain ........ 582 | Van Mons No. “W4ls 2 telah aieetal eee 
Summer Franc Real ......... 582 | Van Mons, No. 1288.... 000.5 669 
Summer Rose......... ocee ew HS3-1> Van Mons, No. L218).ge een 
Summer Bon Chretien ....... 583 | Van Mons........... Seipwiesie OAD 
Summer Good Christian ..... 583} Van Mons, No 889.......... 549 
Superfondante.............. 583 | Vermillion d Ete... a sete OEE 
Summer, Bell... aciveresiso se 1080 | Vermition @ Bite ioe, marl s e 574 
Summer Portugal ....... ..-- 532| Verte Longue de la Mayenne... 498 
Suerrier d@ Automne.........- 543 | Verte Longue of Angers..... 555 
Summer Doyenne ........+.. 484 | Verte Longllel os» sielelene ot UDO 
Suerce Doree. <0 saa adios eens 526 | Vezouziere.......... aigisnsis oO 
Sugar Pear ......00-+0+++.- 450 | Vicar of Winkfield....... vaio aD 
SUPT EME ins sae ain se -e...-- 514| Vicompte de Spoelberch....,. 558 
Summer Beauty...ceccceess. 514 | Virgalteu ....cccseesvecrees 400 
Simmer Bergamot ...... sexe 565)) Vergaloo.. 2... Soe soe ee ie 
Surpasse Virgalieu....... .-e« 550 | Warwick “He apes iS %e oe iale wee 
Surpasse Virgouleuse ..... ~+- 550 | Wayne. Sie sue = epee Rs Cena . 444 
Suzette de Bevay ...... SEs aes a a 24 atertown . Beiter acl yejese ake aisiohe) SEA 
Swiss Bergamot.........+ -» 564 | Waterloo... ...csciace oere ss eee 
Sweet Summer .......0.+- 4... 514 | Watermelon. ....... ey 0 


PEARS—PLUMS. , 148 

* Page Page 
Mate Stages t ceeccne sce. DOS.) Belgian Purple... 00. ¢nces SIS 
Waller (2208052 ol ecss5. ...- 558 ‘ Belle de Septembre.......... 873 
MASON s. . ses ose 3 .. 559 | Beekman’s Scarlet.......+0++ 387 
Weisse Herbst Butterbirne.. ar PA Gp WRU TATIN Ga chalePalotc. o x"e's, ches we. 358 
DYeIMel e ts co ie en ODO Wolack. Damask’. <ss'se/e0 aelaee Slt 
Westcott. i.....+..cesseec+. 560| Black TZORUELO OI. 7a lai elalntantelEeOe 
Wharton's Marlys s : o2/ss% 06 560 | Black Morocco..... Jets ease BOOS 
White’s Seedling........... . 560 | Black Damson........00-00+ B77 
White Beurre ........+200++, 436 | Black Imperial. ..... oe fe aen OI 
White Autumn Beur re. ..-. 486] Bleecker’s Gage......... --. 859 
William Edwards’..../:..... 584.| Bleecker’s Scarlet........... 387 
Marrams’ Marky s: 55,0. «3% 561 | Blue Imperatrice............ 359 
William the Fourth ......... ‘520 | Blue Perdrigon ... ......... 401 
Williams's Boncipetien Be rite AD BlwexGaeetrcs tacceswe sc ake 402 
WAIMEMASON e's ee'cre theo s ts 0s B60)! Blue Perdriqoms «ces sc 0+ <ele 391 
RUVAUIIEEITRO 7: fetelete ns so, aise aaa ac, ee 561 | Blue Imperatrice..........-. 397 
PULONITIO NO Meee nin sie eialctos © s6:e 561 | Blue Holland...... e emnece attain AUS 
\ivi lois san Ras be SreGorr or DAL RHOUNAE so kone toes Se aa iene 371 
WY AUIS OD es, ere <)~,< ae pOgcdtude 561 | Bolmar’s Wa ashington eins STL 
Wpmter ECkele eevee esccs cia 562 | Bradshaw .......... Meteitiare i) en: 
NMIMILED EN CUISa, celloie te 0,s).4 6.0101 447 | Brevoort’s Purple ........... 402 
Winter Orange.......++..++- 579 | Brevoort’s Purple Bolmar.... 402 
Wajter’ Bell Fig. . = 6s. « .-++ 537 | Brevoort’s Purple Washington. 402 
Winter Bergamot.........++- DOS Brigi0le Fc. a dercies fe c.sciias - 405 
Winter Beurre ............- 569 | Brignole Violette ........ --. 401 
Winter Virgaliew........ ABO OOM MICAS Seco abmocccoeconed (ote: 
Winter Vergeliew ........0+- 491 | Bruyn Gage....ceccecccese. 362 
Wilhelmine........ cabarets wis LON PORAG ONG! Gaye. s'ssi2 teres aicies 362 
WVRIASOT: <5 c!a 0 ca16 SAAS ONE b85ihBuel’s Pavonitey, Jo. 0-c.0 ae 0 +» 374 
WWiegins 33250. SaRIterco Cee «oe DOO) Bury Seedlindie ss os osejae sia, 800 
AMMIDESCLONW miele o. civ’ c/ a cfetets desis = DOD I urgmon. GAGE: ss)tte sissies OO 
Wurtemberg. .....2.00000 a6 O26) buUreundy, Prune... soc. ss0« . 374 
Yat. Er cleaimieistele sie'eale)) OGD) RisNC CUES! slate etainiets is late sieraleren ee 
Yellow Butter... Sojlata ete ate s/s LOG (ERS VATE LE ee) ot erg Beano ca oSop peel! 
York Bergamot. Sis¥srns's awais ae pPOO| Oaredonears ©... . path Peer ati: 
SYR ARE SITS A Ree Perce DSO AO ALALOWIMI ss «vc olan sis eisieiain ean oD 
Zephirin Gregoire ........... 562 | Chapin’s Early........ rR it cy 
Zephirin Louis GrePOireres ..+.sBiee | ORCTEY <5... «+s a mole hala ee nIeeeD 
Zon Beaute ee vsoes ac/sieleso COON CMESUOI "20 ta. a'<lepahete svelerle ta seve 
Zoar Seedling.......esse++«+ 562| Cloth of Gold ..... = oe Sater tee 
Columbia........ cecceccccer BLO 

Columbian Gage .......e2+++ 876 

PLUMS. Coe’s Golden Drop........... 860 

Coo’s Late Red... csses ees oie 

Abricotee Rouge............ 401 | Coe’s Imperial..... .... poser at 
Abricot Vert .......+s++++.+.- 862 | Common English Sloe........ 406 
Abricotee de Tours........++. 401 | Common Damson ......2.4++ 3877 
Abricotee.......2clewccessesse 401 | Common Quetsche ......ce0s 393 
Bree Dati’. OL es a 2 368 Cooper's Large ete Pic lesajete Seen 
American Wheat ...........- 401 | Cooper's Large Red.......... 877 
American Yellow Gage ne nee ee Cooper’ s Large American..... 377 
amber Primordian ......... 885 | Corse’s Admiral............. 402 
Angelina Burdett.......... .. 873 | Corse’s Field Marshal ..... ~-- 402 
Apple Plum......... ssccosee of | Corse’s Nota Bene .. 6... 5 .cemSTT 
BUTEUCO Mc iaraiain! steaisheis dace ai aps TAD A uMCQOVCLONON any ciate acs ae < einisiesio OU 
Apricot Plum of Toute .«. » 401 | Cruger’s Scarlet.. eset pee a ened 
Autumn Gage.......... «ome OLS Crug EL Recreveres ott's.2, 3,15 aye ial dota LL 
Azure Hutive........ pa Bre | Onetee’s ‘Seedling... a a ead atala oi er Oe 


Austrian Quesche........... ce ssenees 204 


750 PLUMS. 


Page Page 
Cruger’s Scat let Gage........ 375 | Flushing Gage.......seeee++ 364 
DF AGED airs con nas shcace ne Dos) hothénneham:. 2 suusemeaaeeoe 
D Amerique Rouge........ a= S1D'| PRankhMe. . ve'sk<newseadaennenn 
DEA VOM Cs ara tale ohoinialaletat Taimierk oe Frost Gage ein ste letos oSicve.ceete ee 
DAMBOD |. 5.js cin eace sc vcelehiovee Ot) LMOse Plan ees see 381 
Damask + ce iene lacie Santee O90| MOLODE ee ener alelu 6s :a°Sin,0 chorea 
DD AMESAGTOS 21S 5 Sorte. < cess oo 398 | Galbraith. 2. 2 sae oer beeee 
Damas Violet ee sae 898)| Gernian (Gage am weil «cn se eoe 
Damas Violet ......... weeee 394| German Prune.....cecccees . 379, 


Damas Vert... o's siees.c0j000« 802 | General Hand. ={a'alotetety sun 
Dame Aubert Violette weeee-. 394 | Gifford’s Lafayette ¢ealseisieeneeue 


Dame Ambert...... . 20.0002, 899 | Golden Gage........ wip oleate 360 
Dame Ambert Blanche. .eee+- 399 | Golden Cherry Plum......... 376 
Dane AMvErt SAUNE. 5 cia cieis ise OMG | OMAL 2) oie 1s atedatave re face ehaltR ners 882 
Dana’s Yellow Gage.......... 378 | Gonne’s Green Gage. esis 400 
Dauphine..... Da ple soo alemen OOD | LEON GATOR) ce aferelehernptateeys 362 
De Montfort..........s...++ 378 | Grosse Reine Claude ...... .. 362 
De Delice...... islets aslaeiente SG0'\| Grosse Reine <i. cicuset sooo 362 
De Virginge..'\. cokes s/enjeies, BID, |) Grosse: LIsantewnr corn. Heeemoue 
Denniston’s Superb.......... 861 | Grove House Purple......... 403 
Denniston’s Albany Beauty... 378 | Groundacre.........-.0.- . 382 
Denniston’s Red ....... - see 878 | Grimwood's Ear ly Orleans... 391 
Denver's Victoria?........2. 397 | Gundaker Prune............+ 382 
Diamond ....... Seinittapeis »«, 409;) 'Gundaker Plupiyt oan ders 383 
Dictators was errs ee Seveisictats 403 | Guthrie's Mapaz o.:, wate ssaees 383 
Diapree Rouge ..........00. 361 | Guthrie’s Apricot mi sna i 6 ORT 883 
Die Violette ‘Koning Claudie.. 368 | Guthrie’s Late Green......... 383 
Diapree Violette ....... cin save 6 STG PR REBED, Meg Meek co 0 oi |p o oie lol 403 
Wonnne Dull «ats ohare heleteps 379 | Hartwiss’ Yellow Prune...... 383 
Downton Imperatrice........ 879 | Hampton Court........... -- 891 
Double Blossomed Plum..... - 406 | Henry Clay ....... nia eielsieistene eos 
Draper 2. \adel gee seieieie sisieve ye $79;| Highlander...) Jos asisc cde sae 88S 
Drap d'Or of Esperin........ SSOz @Hollaitd.% ice i.cve< tite otthepats 403 
Diane’ s Punple . 5s) esletesieacs aia, SOON Holland Prune...) wm. decent 403 
DNAIDED 4 ciatain s eiainle iy be ..- 880 | Howard’s Favorite ..... areca tome 
Dutch Prune... cases ee ee 379 | Howell’s Early...... cba s pepe Skee 
Dutch Quetzen.......e2006++ 379 | Howell's Large ....... cries! 
Early Cross .......  wikiecte ESO) POM SA ROD eI. 2 i kas ae oe caw cOoe 
Early Royal of Nikita ....... S80 | Horse, bhunr, Soccer voeee 404 
Early Yellow Prune ......... 881 | Hudson Gage...... sie apse Son POU 
Harly Scarlet <.\.s0iic<es se 375 | Hulings’ Superb........... -. 884 
Early Damson .....+0.00+0: 377 | Ickworth Imperatrice........ 385 
Tice lap YELOwW s peteiein: «| sisteyeiaiets) 385 | Imperial Gage....... shin eietpieta PORE 
Early Morocco........+:++-- 889 | Imperial Ottoman........... 365 
Early Black Morocco.,..... - 889 | Imperial.......... Beis PORE . 894 
Early Damask ...... soesyee 389 °| Lmperial Violets... cowcsece O04 
Early Violet......... Foe OG 891) Denperiale Miia... + c:0's'e wes OO 
Early Tours......... process 391 | Imperial Dicdlem. 0 v0 oa0s en's B61 
Early Royal........ i. oeels 396 | Imperiale Violette........... 394 
oi A ee ns os 399 | Imperiale Rouge ............ 394 
Hifrey ...... weceeesceeveees 408 | Imperiale Blanche... scaincat Foe 
Elfry’s Prune oo vec ce ees ses 408 | Imperatrice i... 2.0.08 cress 309 
Emerald) Drop <'/.\.< < «sesnmtetes 381 | Imperatrice Violeite..... s+ 393 
English Wheat ....7a via eetviags 881 | Imperatrice Violette Grosse .. 39% 

airs Golden Dr ct seeeeeee 360 | Lmperatirice Blanche......... 399 
ee » 0 eid o:0ite Saiaeras RO Ely LSB DOLA. ops auetaiels eaters! oele ha ORE 


Florenveé cs ..cccecceceses-- 3941 Isleworth Green Gage......., 862 


PLUMS. 154 
Page Page 
EE PONG ee casa ona) GOLY) MOLOCCO .. cas veccaces nats SBD 
EPC CMNME A ats oo gain e529) / SHO. | MUIDEITY “ccc scns'as seas leer, OD9 
Jaune Hative........... se. 885 | Myrobolan..... Rie csisisiot come 
Jaune de Catalogne.......... 885 | Nectarine......... cesercecs SOU 
wefersOn’. o.iieks a sleelodicess, 800. | ew Marly Orleans. coc. 008 SOL 
Jenkins Imperial........-. en ON VEO: OTFEATS <b ix 'eleceie, eve ei “sumer OO 
eVASON) > 2a cess Puce rrcnce ala OOONELV CLD LONE UDC. s/o aeaie were 408 
Keyser’s Plum...... eceeseee 384 | New Golden Drop........... 360 
Pepe e Soke ester a fee biata cele aI MOOR COLT OSRITEGCONE woe cence e vie OU 
PORAGHE SING. Gite s'a'a's 5/20 oa0.s 2 O80 | Loire EHattve.... . 2.0 sjseccee OL 
Knight's Large Drying ...... 387 | Old Orleans........ cccseene 390 
1S Wh ee eee BEG | Orange et ects SACRE OEE NEHAD 
EDIE OY OLE SE waa eressjeccjs a as'ces STO ORANGER GALE. '.\2 ee orc ale) sivia ale, BOO 
La Delicieuse ? ......... Rrerdie Mathes ORICANIS Wt tetera te cores etliente ayate 390 
Large Green Drying......... 887 | Orleans Early............... 391 
Large Early Damson........ 404 | Orleans, Smith’s ..... SOBA AnSeiAt 
Large Long Blue..........-- 392 | Parsonage ...... Wieiale ee aiwa med SEO 
Mr ONGEIon Caan ss cna sss S04,| Peach Pim ook cana, BOE 
Late Yellow Damson ........ 405 | Peach Plum........s000024+ 390 
Lawrence's Fayorite......... 365 | Penobscot... .......ecedeceee O9L 
Lawrence's Gage.......+..... 365 | Peoly’s Early Blue...... cooee 404 
Langdon’s Seedling.......... 886 | Petite Reine Claude.......... 400 
TG ipeie stra deere = 2, GEO IOS 893 | Perdrigon Violette .......... 401 
Lewiston Heg ........... .-- 404 | Perdrigon Rouge......ce.00. 405 
Little Queen “Claude .. Se ccvse400:| erdrigon: Wrolers 2. ss esas Ook 
Little Blue Gage............ 402 Perdrigon THORNE.) 2 wooo e s 408 
Lombard ....... Ao cle Canoe SBTs | EEG eOIb 8 CUTE oe acre tere sie.oie 394 
Louis Philippe...... SEE ease BO0)| Ltn de Pina 63 2S 3o 5's ss, . 39) 
Long Scarlet................ 404] Pond’s Seedling (American) . .. 404 
Lucombe’s Nonsuch.......... 887 | Pond’s Seedling (English) .... 391 
M@UISON vw iestfein't.c a siclee alee elie ot OOO. | ek AOD TUMBLES Mike! sac a\e.c.6 sp SO 
Mamelonnee................ 388 | Plum of Louvain...........« 892 
Marten’s Seedling..... Ja see's) OSS! | Erecoce ae Bergthold Lidice tic 391 
Moantre Claude. ..+2.....+ 405 | Precoce de Tours..... 2.2... .891 
Mannings Long Blue ....... 892 | Prince’s Orange Egg ........ 392 
Mamelon Sageret .........-. 888 | Prince of Wales..... ....... 392 
Magnum Bonum ........-+-- 399 | Prince Engelbert............ 392 
MOE CHESS :.c wierttieiaieseetelts ss. ShO Prince's Orange Gage......... 408 
McLaughlin ...........+...- 366 | Prince’s Imper ial Gage.. wees. 364 
Meigs ..........0++e2+-++e+ 388 | Prune, Manning’s Long Blue.. 392 
Mirabelle Tardive............ 388 | Prune de Louvain..... sins ccale eo ee 
Mirabelleteio%...')s djaelge.s 3 ob8)| Prune dArenr ys. i722 as wenoas 
Mirabelle Petite ... 2.2.4.2... 888 | Prune Peche..iis...5 sevee 390 
Mirabelle Jaune ....++..-+-- 888 | Prune d Allemagne.......... 893 
Mirabelle Double ........+2. 879 | Prune @ Buf. ......0. cee .. 394 
Mirabelle Grosse..........++ 379 | Prune d’Altesse....... Saleiee OMe 
Miser, Plait valine .'s Solig« vee + OND) Prune Suisse sieve, ceveaces O88 
MRINME vateoa/nlas eaten sess POOL |r nune Pecheiin sé. iaisa cathe oe GOR 
Monroe 3.) sicia eee seteties ile) SOOT Ene @ Ast s,s és Tt cteiatelsls lei OS 
Monroe Egg........---+++- 389 | Prune de St. Barnabe ....... 385 
Monsieur...eseseseccceseees 390 | Prune de Brignole .......00 368 
Monsieur Ordinaire ......... 890 | Prune de Bourgoyne......... 374 
Monsieur Hatif .........-+-- 391 | Prune de la St. Martin ...... 87€ 
Monsieur Hatif de Montmo- Prune d italia... 20s see 381 
HENCY Sav. Joc cides os see BOL) Lrunus Myrobolana. vs. 4 33% 875 
Monsieur Tar dif .. cceseee. 398 | Prunus Cerasifera........ ma ut fA 
Montgomery Prune? os... BS) PurpleGages ss. wis cca dei 369 
Prune Damson...... Censsemesagerece O18 


152 PLUMS. 


Page PB 
Purple Favorite.....,. Seaton 368 | Simiana........ sta a ninivis wie mene 
PUA LEN LLG vat aiatarata's sib aha lotets 394 | Small Green Glage.......00.+ 400 
Purple Magnum Bonum ..... 894 | St. Maurin. ......cccceeeeee 368 
Purple Damson ......44+ ee» 877 | Steer’s Emperor ......see000 382 
Purple Magnum Bonum..... S80 | SUISKEL 5. ce» aie niin sale ee 
Quackenboss. eysc0is.s cols o's 22) 398 Sucrin Ver Pete h oeala a cennteeas snROs 
Quetsche de Dorelle Nouvelle Superiour Green Gage....... 364 
GGA TG Srey edete ayn padtelstotatalordye 393 | Sweet Damson....... ree 0! 
Quetsche, or German Prune Sie BOOr| Nweel-Lrume. cats sac een S 
Quetsche Grosse.......+- ee. nBOS | Siss Plum eee eam - 398 
Quetsche d’ Allemagne Grosse.. 393 | Thomas................. -.- 898 
Queen Mother............-. 394] Trouvee de Voueche ........ 398 
Queen Victoria?......0022-- 897 | True Large German Prune... 893. 
Red Magnum Bonum ........ 894 | Zurkish Quetsche .........++ 893 
Red "Gage. iecctess ss seem nwekeue:|(nert bonne. , = Smee iss «802 
Red Perdrigon...........22+ 405 | Veritable Imperatrice........ 359 
Red Damask. s «i<'sss:55000ma0 TP RINEIQS, Jes as ook ee Rote Sule 
Red Queen Mother .......2.+. 894 Violet POPOV Agotes 6 sais: pieeistals 401 
Red Imperial..... ee maace saved |\aaolel de Toure. )t eee eee 391 
Red Magnum Bonum...... -- 866 | Violet Perdrigon...........+. 366 
Red Gage ....... weccecscces 404] Violet Queen Claude .......- 348 
Reine Claude Rouge......... 394] Violet Diaper.............. 376 
Reine Claude Diaphane....... 895 | Violette Hative............++ 391 
Reine Claude d’October ...... 395 | Violette... .......ccc0 cece 359 
Reine Claude de Tea siaicemprelO javenguttan Chery... sock cera 375 
Reine Claude .. ..stecercess oab2 Washing tomate: «0/9 a clsheus tes spoil 
Reine Claude Blanche.. shale inves» AEAIO | SVG: SMM es oa ce 398 
Reine Petite Espece......... « 400 | Waterloa i... i cvetencnad 360 
Reine NOG «0.0% sc aghpadeaeh « 8941 Wentworth .....060c0usases 399 
Reizenstein’s Yellow Prune. 895 | White Imperatrice......... culoge 
Rhinebeck Yellow Gage...... . 405 | White Magnum Bonum....... 399 
Rhine Claude Violette ....... 868 | White Apricot.............. 405 
Rivers’s Early Prolific........ 895 | White Perdrigon ....... wee 405 
River’s Early Favorite........ 895 | White Damson...... Ese tate 405 
Cee ee eocces 895 | White Lmpress .. . ino scnnse B99 
River's Barly, No.2. « dedaane (896 | White Hog, vo.0 ons he vinls oat B99 
Robe de Sergent........see++ 868 | White Primordian.......... 885 
Roche ‘Carbon... wiecincescecss S61 | White Mogul. c.c.csises antag 
Roe’s Autumn ks eecseces 373 | White Imperial........ sie eine eae 
Rioyalles).2 ins aihetenve see eee ee ONO | oWhite Holland point. on Soy 
Royale de Tours..... ...02+- 895 | White Gage ....c.ecses Sele =ipeA00 


Royale Hative........e02+0++ 896 | White Prune Damson....... 405 
Royal Tours. ...scceceeseses 395 | White Damascene «.5....00-5 405 


Saint Catherine. :. cerccs coins oy 896 | White Gages. « «sateen - 864 
Saint Martin’s Quetsche...... 3897 | White Gage........... oiaiafai eee 
Saint Marti ire. vale s\ew oa e010 .| WALKINSON's, s. > setecieate sasha Teun 


Saint Martin Rouge......... 876 | Wilmot’s Green Gage... ~oeces BOR 
Saint Cloud. ..e.ceeeeee+-++ 882 | Wilmot’s New Green Gage --. 362 
Schuyler Gage ..........++-- 3871 | Wilmot’s Late Green Gage... 862 
Schenectady Catherine....... 397 | Wilmot’s late Orleans........ 882 
Scarlet Gage.....sss.++e-+- 404 | Woolston’s Black Gage....... 400 


Sea or Early Purple.......... 897 | Yellow Gage, Prince’s........ 372 
Semiana......... bia wie eisjole sO DT WAMCLLOW CHEE, 5. ows 4's ninclonsiatonneenne 
Sharp’s Emperor............ 897 | Yellow Hog ..... Bid thielope dete OOS 


Shiston’s Early............+. 408 | Yellow pie es Bonum....«+ 899 
Shailer’s White Damson...... 405 | Yellow Apricot........0.++++ 401 


Sheth. isa ees Sisto slelsie’s 408:|\Nellow -Perdvegons.:s ;\. en sieve Bie S 
Biase oc sareigiow o eeieteleiee “AOD WAUGERCRE eS ebels cial ieal eo vo sor . 838 
Shropshire ............... 878 | Winter Damson........... 878 Py 


St. James Quetsche........ $94 | Wilmot’s new Early Orleans. 391 


a 
= 


STRAWBERRIES. 153 

s Page 

STRAWBERRIES. English Red Wood sieiaiesabe ce Oe 

Page Fill-Basket ¢6oe3e0).0/ece004 674 

Aderdeen Beehive ee ee ee FHT Fraisier Vertssseds Seatac a Otel 
Aberdeen ........ cecccereee 682 | Lrench Musk Hautbois....... 684 
Admiral Dundas ............ 672 | Germantown ......., rica Walk 
DES, ae a | 672. Genesee sc cccccleevccee wade OLE 
WAlice Maude .... oc .cec cc ccc 672 Globe wos os Siave.b ae cals eearetn OR 


American Scarlet........... 675 | Globe Scarlet............... 680 
Atkinson’s Scarlet .......... 681} Goliath .. 5.056... cceccccces 674 
Austrian Scarlet............ 680 | Grandiflora............-... 682 
Bishop’s Orange ............ 673 | Green Strawberry........... 685 


BRAIDED a a, o.0 vw mcnics's we OLS ia lost a santa. Fe es -. 685 
Black Roseberry ........ one CLO Gheem Pine 355550 ck Roe OSB 
Black Prince....... vee cele, 72 | Green Wood... ...:.. 00. --. 685 


Black Imperial ............. 612 | Greenwell’s New Giant ...... 685 
LOW Pine. cs .ccceseccees s O82 | Greenwell’s French... .. 00... 685 


BustOm bine * 6 hs ease: ... 669 | Grove End Scarlet .......... 681 
British Queen...... cen eee 673 | Hovey’s Seedling. ....... ete oil 
Brighton Pine.s ose. s.6 Lites || Hooker < sis basecd ae Sasents 675 
Brewer’s Emperor........... 679 | Hooper’s Seedling........... 681 
Buisson des Alps Blane, Coo 6844 WUdSON s Ssiixak ee ve 4 Bs Ser One 
Burress Newebine. sa... cee C10 | LUdSON. BAY = seeks tadereces OTD 
Burr's Seedling... .. Bis cs 5 UOTS)| mantomans sa ees See stale JOO 
Burr’s Old Seedling... pte 2 rsd 5763) Imperial Crimson So Oe eG ie 
Burr’s Staminate.. are ETO Imperial Bearlet. 245.5 S65 S66 
Capt. ‘Cook. :...2% es ec ee. "G8 ROWE R's 5 caja athe s wekne eels ola emOuD 
Oaralinae > 2's Serene cas ... 682 | Jenny’s Seedling............ 671 
Caperon Royal Le ee ... 684 | Jenny Lind ..... as erent te 675 
Caperon Hermaphrodite. . .... 684 | Keen’s Pistillate............. 681 
Columbus ........ EB cis Pepa . 679 | Keen’s Seedling............. 676 
Yommon Rouge.........++-. 683 | Keen’s Black Pine..........- 676 
Commun sans Filets..... eee. 684 | Knight's Seedling.......... .. 680 
Cox’s Seedling....... Or rete O10 elim: Die roise ®s Poa wie 681 
Crescent Seedling........... 680 | Large Early Scarlet... 0.05... 671 
Crimson Cones". is. se ane O10 Late Prolifien sa. 02.225 
Crystal Palaces ise. Coe e 678 | Late Scarlet. s oc iases os ce POTS 
SOMSHITI Se SRE Fake oa mae -.. 674 | Le Baron...... SoM Opie 676 
Des Alpes a Fruit Rouge .... 683 | Lizzie Randolph...... eleistaiete - 681 
Des Alpes de Tous les Mois a Longworth’s Prolific......... 671 
Fruit Rouge, dc......... 688 McAvoy’ 8 Extra Red ........ 676 
Des Alpes de Tous les Mois a Mec Avoy’s No.1 ....eeeee00s 616 
Fruit Blanc, de. ....... 683 | M’Avoy’s Superior ...... Sale w tN OHEL 
Des Alpes sans Hilets........ 684 | M’Avoy’s No. 12............ 671 
Des Bois a Fruit Rouge...... 683 | Mayomensing............... 676 
Des Alpes & Fruit Blane...., 683 | Mammoth ...... coececceeeee 681 
Deptfordt tine cts... 7 ese 050 | Melon... .. use tect as Sialbioe'ernel OGL 
Diademix.tiss «5 Pi gee deen G14: | Methren Scarlets siweecs se O16 
Double Bearing........+.... 684 | Methren Castle ..........2.. 676 
Downton ..... AHO jor ---- 680 | Monroe Scarlet........ Baccicic. (ef i") 
Due de Brabant............. 674 | Mottier’s Seedling........ Sees 
Dundee -< gi: 22% ceeceesees 680 | Monthly, without Runners.... 684 
Duke of Kent............... 680 | Myatt’s Deptford Pine..... -- 680 
Dutchberry....... siavcccc's ce 610 | Myatt’s British Queen ....... O73 
Early Virginia....... coeees 671) Mamrphy’s Child... 162. Peas Ale 
Early Prolific Svarlet..... ..- 680 | Musk Hautbois...........46 . 684 — 
Eberlein’s Seedling.......... 680 | Necked Pine’ .......5.6.. .-. 676 
Elenora....... cceccesces-2s 680 | Vewland's Mammoth........ 683 


Bliza ...........ecccecsecee 680 | Nova Scotia Scarlet .......%. 680 


* 


_ 754 STRAWBERRIES—POMEGRANATE S—QUINCES—RASPBERRIES, 


Page 
Old Pine, or Carolina ........ 682 
Old Scarlet Pine.....seceee- 682 


OldiScanlet a. sects ioctl ela -e- 682 
OnenPachaseswoce csenes sen Oue 
‘Orange Prolific. 7... 62. s5. 005 617 
Orange Hudson Bay...+..++. 673 
Patagonian. btm oe Ogee: Sineic, ele (OOD 
Peabody’s New Hautbois..... 684 
Pennsylvania ....... uaeia samy Cah 
Pine Apple... a ./.0200j00>'m se O16 
Bicton Pine...... pe SSH se (OSD 
Powdered Pine ......0+ PE ./< 0GD 
Prince Albert!<2%. os es <@s--pOos 
Prince of Orleans.......0-+«. 682 
Prince’s Climaxeia..: 2. sonees 677 
Prince of Walesa. caecsees vice Dll 
Prince’s Magnate ........2.- 677 
Prolific, or Conical..........- 684 
GUC. ciavaia's, x laineicieieie Siekeis/ en 
Profuse Scarlet.....e.0e.-208 682 
Red Wood 22s canes caches 


RedvAlpines ... ta cieine, sists aero OSS 
Red-Bush Alpine.......2..2- 684 
Red Monthly Strawberry..... 683 
Richardson’s Early.........«-- 682 
Richardson’s Late......... 
Rival Hudson....... --- 
Ross’s Phoenix..... 
SROSe DEITY ee .\< e/a iee siniewinjete OSH 
Rowisson .ccecvececccccecss 684 
Ruby 678 
Scarlet Nonpareil SS HOD rey eH 


ee eeeeeeoree 


Scarlet Melting ..........-- - 682 
Searlet Cone ..... Eile sisholisaatete wane 
Scott’s Seedling......... sien nl 


Scotch Pine Apple.....++++-+ 670 
Scotch Scarlet ......eeeeee-+ 682 


Schneicke’s Seedling. ....+-++- 671 
Schiller Sea nese eiattele.elesisis'« 682 
Bir) Parryace<ct'-a0e Rie siete ACIS 


Southampton Scarlet......+++ 676 
Stoddard’s Alpine ....+++2+++ 683 
Swainstone’s Seedling........ 683 
Triumph de Gand......... 678 
Trollope’s Victoria ...4..+e++ 678 


TrneOhili. .tis-.< ete asa 's eave 685 
Unique Prairie...se. «+++ + 676 
WiGtOriay oasis atari es Satie eis 


Vicomtesse Hericart de Thury 679 
Walker’s Seedling.......+.+. 672 
Wi ashington . - 675 


Warren's Seedling ..+..- eoss 676 
White Wood.......cesceeee- 685 
White Alpine. .....se.e0. 683 
White-Bush Alpine........-. -684 
White Monthly ... -... <= <e) O88 
White Monthly, without Run- 


Page 

Western Queen ........+. 12 679 
Wilson’s Albany ....2..22 - 679 
Willey o.seeac sh astielew geese ae 
Wilmot’s Superb ........... 685 
Yellow Chill. 5... og ntanbm eae 
Young's Seedling. ..+.....+.- 674 
York River Scarlet........+. 675 

POMEGRANATES. 
Double Redi.< 5 .cswess sense Ooe 
Double Whiter. gieecleiviee ce tees Ogee 
Grenadier & Fruit Dowz ..... 699 
Sub-acid fruited............. 699 
Sweet-fruited ... 0.22. cceesen GoU 
Variegated Flowered....... -. 699 
Wild, or Acid-fruited........ 699 
Yellow-flowered........+-++2 699 
QUINCES. 

Apple-shaped Quince ..... --. 658 
Chinese Quince........ iat oh De 
Coignassier Maliforme.....-. 653 
Coignassier de RLS wecee 653 
Coignassier Pyriforme ...... 653 
Cydonia Japonica ........ eun- Oo 
Cydonia Insitanica .......+. 653 
Cydonier sub v. Pyriform..... 653 
Cydonia Sinensis.......+.. .. 654 
Cydonia v. Maliformis ....... 653 
Papal Quince ie .-<- s:e'eie desl Oe 
Oblong Quince. ......ee.+e2- 653 
Orange Quince ......--.0-- 653 
Pear-shaped Quince ..... «++. 653 
Portugal Quince............- 653 
Purus JEponicd...serccseeee 654 
Rea’s Seedling. ......22...0-- 653 
Varta Sly leeriiac ids ale cars peimeise (UU 
7 


RASPBERRIES AND BLACKBERRIES, 


1. Raspberries. 


American Red. .......sesee0 657 
American Black ............ 658 
AUREEED ch o's «Seva: tns pilus oie 
Antwerp Red... ... cesses G51 
Antwerp Yellow........e.0+. 657 
Autumnal Raspberries........ 661 
Barnet; pyc. eistemiaye sie telethesrere AOE 
Belle de Fontenay........... 661 
Black-Raspherry.:...se.ce0+- 658 


Brinckle’s Orange..... secon’ 
| American White,.......... (58 
~ 


/ 


BLACKBERRIES, TOR 
Page Pages 

Brentford Cane............., 658 | Northumberland Fillbasket.... 666 
Rubus Occidenialis.........- 658 | Ohio Everbearing............ 662 
Burley a siae sss Sbanwecssaese, GON | Ohea Masher... . a ceers cebu 
Catawisea of... . sj. oeeese0ss, 661 | Old Red Antwerp ........005 657 
Col. Wilder ....... a dats id, oO OPAMP CO. . sc cac Ms, baa me ence “OU 
Common Black-Cap ...++.+++ 658 Perpetual Bearing bbs ew eons the de 661 
FOMUMIGTE LUCM re Furs 2! hele eae ween GDN) Zued sere Pabec A Re CDT 
Mee eres Scie sels Pewee 658 | River's New Large Monthly .. 661 
Cornwall's Prolific ees ie oa ceeS Ve MIEDIC-DETTY 2 sos os coke aise - 658 
Cornwall's Seedling ......... 658 | Thunderer ...........0000 . 660 
Cretan Red..... wecccccceces 058 | True Red Antwerp... . 657 
CHEM IS ae w(ce'e.c Beas. decie UDO) MICLOLIDME as cs se cib.cee ales -. 662 
Double Bearing ............. 661 | Vice-President French....... 659 
Double-Bearing Yellow....... 657 | Walker ........ Sa eae one 660 
BUY... 5 20's « Saeco oaCORIOC 659 | White Antwerp ..........2.. 657 
PHigttsh Reds... ccsescssecs DG |W OOdWard wos cnc cur psec aOUl 
PAI Meter oislaielsi's aysiasirnicie © (G00 
Franconia...... Sdogodobecoe Aan, 
EODGM foe win sosjoied ie sis 659 ; 
Framboisier & Gros “Fruit .... 657 2. Blackberries. 
HL EOUe ieleels ot Sines lesa ret Oe 
General Patterson........... 660 | Bush Blackberry........... 66% 
Howiland’s Red Antwerp Scio coi GO WeDe wer raja stactcte elainielsinieisru UO 
Knevett’s Giant........ setdrerep, COON WONG NESheLanenaenniclecvaret cea 663 
Knevett’s Antwerp ........ .- 657 | High Blackberry........... 663 
Dabs Diketan oes. sac GOL | Lawton... evereiorstatcves stare 663 
Large Fruited Monthly....... 661 | Low Blackberry ............ 662 
Large Redes Pek oie: 658 | New Rochelle ....... Raieale ea ODE 
Lord Exmouth’s ......2..++++ 658 | Newman’s Thornless......... 663 
Magnum Bonum...... coocess 900 | Rubus Canadensis.....sc01e+ 662 
Merveille de Quatre Saisons... 661 | Rubus Villosus.........-...- 663 


New Red Antwerp. ....seeees 
Nottingham Scarlet......... 


Seacor’s Mammoth.......0<+. 3 


Trailing Blackberry ...000. 


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GENERAL INDEX. 


Almond, its nativity, 231; uses of, 232; its cultivation, 282; varieties, 238, orna 
mental, 235. 

American Blight, 66. 

Annual pruning of peach trees, 595 (note). 

Aphis, the Woolly, 66. 

Apple, its history, 56; where best naturalized, 57; its uses, 57; its quality, 5S; propa- 
gation, 59; grafting, 17; soil and situation for, 59; planting and cultivation 
of apple orchards, 60; the bearing year, 61; pruning, 61; insects destructive 
to, 62; how to destroy, 63; gathering and keeping, 67; varieties of, 69; for 
ornament or preserving, 228; selections for different latitudes, 230. 

Apple Borer, 63. 

Apple Worm, 66. 

Apricot, uses and cultivation of, 235; liable to disease, 236; curculio fatal to fruit, 
236; varieties of tree, 236; ornamental varieties, 242; varieties adapted fer 
cold climates, 242. 

Ashes, a cure for peach borer, 597. 

Aspect of fruit trees, 50. 

Bark Louse, the, 66. 

Bats, useful as destroyers of insects, 56. 

Bending down limbs, to produce fruitfulness, 84, 

Berberry, description of, 248; its use and culture, 243; varieties of, 248. 

Birds, as destroyers of insects, 55. 

Black Gum, fatal to plum trees, 357. 

Black Walnut, 348. 

Blackberry, culture and varieties of, 662. 

Blight on Apple Trees, 67. 

Budding, 19; proper season for, 20; shield and American shield budding, 21; reversed 
shield budding, 23; annular budding, 23. 

Butternut, 348, 

Canker Worm, the, 64. 

Caterpillar, 63; to destroy, 64. 

Cherry, its history, 244; uses of, 245; gum of the, 245; as shade trees, 246; soil and 
situation for, 246; propagation and cultivation, 247; classes of, 248; orna- 
mental varieties, 279; selection of as to ripening, 281; hardy kinds, 281. 

Chestnut, 349. 

Chamomile to destroy insects, 54. 

Cider, how to make, 68. 

Citron, the, 695. 

Coal Tar, a remedy for grubs, 54. 

Composition for wounds in pruning, 82 


158 © GENERAL INDEX. 


Codling Moth, 66. 

Crab, wild species of, 57. 

Cranberry, description of and value, 287 ; its culture profitable, 268, 

Cross-breeding, 9. 

Curculio, 353; habits of, 354; how to destroy, 355. 

Currant, its history and use, 282; propagation and culture, 282; varieties of, 288 
ornamental, 286. 

Curl, the, in peach trees, 604. 

Cuttings, to propagate by, 26. 

Cucumber Bug, the, 686. 

Duration of varieties, Ti. 

De Candolle, remarks on decay of varieties, 702. 

Deep planting to be avoided, 45. . 

Disbarking and ringing, 34. 

Eyes, or Buds, to propagate by, 27. 

Fig, its history, 288; its secret blossom, 289; propagation, 289; soil and culture, 289 
oiling the fruit, 290; varieties, 291, 

Filbert, varieties of, 349. 

Fire Blight, 412. 

Frozen-Sap Blight, 414. 

French Standard Names, key to, 711. 

Fruit, production of new varieties, 1. 

Fruitfulness increased by root-pruning, 32; by bending the limbs, 84. 

Glands of the Peach, 606. 

Gooseberry, description and uses of, 294; propagation and culture, 295; varieties, 296; 
list of new English, 298; selection of, for garden, 299. 

Grafting, uses of, 12; proper time for, 13; scions selected, 13; stock for, 13; theory of, 
14; confined to certain limits, 14; its manual operation, 15; splice and tongue 
grafting, 15; cleft grafting, 17; grafting the vine, 18; saddle grafting, 18, 

Giafting Clay, 19. 

Grafting-Wax, 19. 

Graft, its influence on the stock, 26. 

Grape, history of, 299; uses and soil, 800; propagation, 301; culture of foreign, 802; 
renewal system, 303; culture under glass, without heat, 304; soil for vinery, 
804; pruning, 305; routine of culture, 306; thinning the fruit, 306; culture 
under glass, with fire-heat, 307; construction of vinery, 307; the border, 308 ; 
the spur system of pruning, 309; diary of Mr. O Johnson, 810; insects and 
diseases peculiar to, 317: varieties, 318; selection of foreign for cold vinery, 
846. 

G.ape Beetle, 332. 

Hickory Nut, 348. 

Hybridising, 9; limits of, 10. 

Inoculating Fruit Trees, 19. 

Insects, remarks on, 51; to destroy by hand-picking, 52; larve, or grubs, 53; salt, a 
remedy for, 53; to destroy in the winged state, 53. 

Insect Blight, 413. 

Knight, his mode of raising new varieties, 701 ; his theory on the decay of varieties, 761. 

Knots Disease, fatal to plum, 856. ‘ 

Layers, propagating by, 28. 

Laying in by the heels, 47. 

Lemons and Limes, 694. 

Lime, a cure for peach-borer, 597, 

Loams, best adapted for plantations, 48 

Longevity of Peach Trees, 595 (note). 

Longworth, Mr. N., his zeal in grape culture, $31, 

Madeira Nut, 348. 

Manure for fruit trees, 45. 

Melon, its history and culture, 686; insecta attacking, 686; Persian, culture of, 687: 

varieties, 687. 


GENERAL INDEX. 759 


Mildew in grapes, 382. 

Mice, to prevent girdling trees, 710. 

Moths, how to destroy, 54. 

Mulching, 45. 

Mulberry, habits and varieties, 847; the ever-bearing, 347 

Nectarine, its history and culture, 644; curculio an enemy to, 644; varieties 645. 

Noyes, Darling, remarks on the yellows in Peach, 599 (note). 

Nuts, European Walnut, Hickory nut, Filbert, 348 ; Chestnut, 849 ; the Chinquapin, 349 

Olive, history and uses, 695; propagation and culture, 696; varieties, 697. 

Orange, history and uses, 691 ; soil and culture, 692; insects on, 692: specific against, 
693 ; varieties, 693. 

Peach, its history, 588; uses, 590; propagation, 591; soil and situation, 591; pruning, 

593; training, 594; insects and diseases, 595; yellows in, 597; symptoms, 

597: cause, 599; remedy for, 603; varieties, 604; classification of freestones 

and clingstones, 606; curious or ornamental varieties, 642; selection of choice 

sorts, 643; hardy sorts, 643; selection for the South, 644. 

Peach Borer, 596; remedy for, 596. 

Pear, history of, 407; its nativity, 408; extraordinary specimen of tree, 408; uses of, 
408; gathering and keeping, 409; propagating, 410; soil, situation, and cul- 
ture, 411; diseases of, 412; insect blight, etc., 413; selection to ripen in suc- 
cession, 585; for cold climates, 585; for dwarfs or quince stocks, 585; foreign 
varieties, 586. ; 

Persian Melon, culture of, 687. , 

Planting deep, bad effects of, 45. 

Plum, history and use, 350; propagation and culture, 352; soil, 353; insects and 
diseases, 353; curculio or plum-weevil, 353; how to destroy, 854; varieties 
classed, 858; ornamental varieties, 406; selection of choice sorts, 406; varie- 
ties, 419. 

Plum Weevil, 353. ‘ 

Pomegranate, history and uses, 698; propagation and culture, 699; varieties, 699. 

Position of fruit trees, 48. 

Potash Wash for fruit trees, 710. 

Preparing soil for fruit-trees, 43. 

Propagation of Varieties, 12; by cuttings, 26; by layers and suckers, 28. 

Prunes, to make, 351. 

Pruning, to promote growth, 29; to induce fruitfulness, 82; annual, produces longevity 
in peach trees, 595 (note). 

Quenouille training, 36. 

. Quince, its history and use, 651; p: opagation, culture, and varieties, 652; ornementa 
varicties, 654, 

Quince Stocks to dwarf pears, 411. 

Rabbits, to prevent girdling trees, 710. 

Raspberry, its habits, uses, and culture, of5; varieties, 656. 

Remedies for Blight, 417. 

Renewal Training of Vines, 308. 

Ringing and Disbarking, 34, 

Rivers, Mr., on Root-pruning, 82. 

Root-pruning, 33. 

Salt, used to destroy insects, 53. 

faddle-grafting. 18. 

Scale Insect on Orange, 692. 

Scions, to select, 18. . 

fea Air, effects of, on fruit trees, 709. 

Seedlings, to raise, 5. 

Shortening-in, mode of pruning the peach, 88, 

Shellac, for wounds in trees, 32. 

Blug-worm, 419. ; 

Smells will drive away winged insects, 58. 

Boil, best for fruit-trees, 48, 


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~ 760 GENERAL INDEX, 
Soft-Soap, for stems of trees, 710 ing > 
Species of Fruit ee “ at , Re 
_ Spurring-in, training t e vine, 902. 4 y bd 
Stopping the bearing shoots of the vine, 308. 


Strawberry, history and uses, 664; propagation and soil, 665; modes of culture, 666; 

ty fertile and barren plants, 667; varieties, 669 ; sorts eiparedeal 679; Alpine © 

¥ ie: oe e.\d wood strawberries, 683;  hautbois strawberries, 684; Chili strawberries, 
685; green strawberries, 65. 

Suckers, ; ropagating by, 29. me 

Stocks, for grafting, 13; their influence on graft, 24. 

Taking up Trees, 42. P 

Thorn, the, good stocks for pear trees, 410. ry 

Tobacco-Water, remedy for insects, 54. 

Toads destroy insects, 56. z 

Training, remarks on, 35; its objects, 86; conical standards and quenouille training, 

© 86; fan training, 39; horizontal eateskin: 40. 

Transplanting, remarks on, 4; best season for, 41; preparing the places, 43; proper 
size for, 46; laying in by the heels, 47. : 

Trellis, use of, for the vine, 303. 

Trenching, to improve soil, 50. 

Vallies, objectionable for fruit trees, 51. 

van Mons’ Theory, 5. 

Varieties, to produce new, 8; tendency to change, 4; influence of grafting on, 5;°Van | 
Mons’ method of raising new, 5; cross-breeding, 9; propagation of, 12; mE 
on the duration of, 701; Knight's theory on the decay of, 702 ; effects of climate 
on, 703; to restore decayed, 708. 

Vine, grafting the, 18; culture of, 302. 

Vinery, cheap mode of building, 304; for fire-heat, 807 ; diary of culture, 310. 

Vineyard Culture, 331, ‘ 

Water Melon, its uses, culture, and varieties, 689. 

Wash for stems of fruit trees, 710. 

Weevil, attacks plums, 353. 

Whale-oil Soap, to destroy insects, 54. 

Wild Plum, varieties indigenous, 850. 

Woolly Aphis, the, 66. 

Wounds made in pruning, composition for, 32. 

Yellows, disease of, in Peach, 597; symptoms, 597; cause, 599; remedy, 609, 


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